,,the ,,white ,,house ,,cook ,,book ,,cooking1 ,,toilet ,,and ,,household ,,recipes1 ,,menus1 ,,dinner-,,giving1 ,,table ,,etiquette1 ,,care ,,of ,,the ,,sick1 ,,health ,,suggestions1 ,,facts ,,worth ,,knowing1 ,etc41 ,etc4 ,,the ,,whole ,,comprising ,a ,,comprehensive ,,cyclopedia ,,of ,,information ,,for ,,the ,,home ,,by ,,mrs4 ,f4,l4 ,,gillette ,,and ,,hugo ,,ziemann1 ,steward of the ,white house #ahhg ,,to ,,the ,,wives ,,of ,,our ,,presidents1 ,,those ,,noble ,,women ,,who ,,have ,,graced ,,the ,,white ,,house1 ,,and ,,whose ,,names ,,and ,,memories ,,are ,,dear ,,to ,,all ,,americans1 ,,this ,,volume ,,is ,,affectionately ,,dedicated ,,by ,,the ,,author4 ,,publishers' ,,preface ,in presenting to the public the ,,white ,,house ,,cook ,,book1 the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work4 ,in point of authorship1 it stands preminent4 ,hugo ,ziemann was at one time caterer for that ,prince ,napoleon who was killed while fighting the ,zulus in ,africa4 ,he was afterwards steward of the famous ,hotel ,splendide in ,paris4 ,later he conducted the celebrated ,brunswick ,caf in ,new ,york1 and still later he gave to the ,hotel ,richelieu1 in ,chicago1 a cuisine which won the applause of even the gourmets of foreign lands4 ,it was here that he laid the famous spread to which the chiefs of the warring factions of the ,republican ,convention sat down in ,june1 #ahhh1 and from which they arose with asperities softened1 differences harmonized and victory organized4 ,mrs4 ,f4,l4 ,gillette is no less proficient and capable1 having made a life-long and thorough study of cookery and housekeeping1 especially as adapted to the practical wants of average ,american homes4 ,the book has been prepared with great care4 ,every recipe has been tried and tested1 and can be relied upon as one of the best of its kind4 ,it is comprehensive1 filling completely1 it is believed1 the requirements of housekeepers of all classes4 ,it embodies several original and commendable features1 among which may be mentioned the menus for the holidays and for one week in each month in the year1 thus covering all varieties of seasonable foods2 the convenient classification and arrangement of topics2 the simplified method of explanation in preparing an article1 in the order of manipulation1 thereby enabling the most inexperienced to clearly comprehend it4 ,the subject of carving has been given a prominent place1 not only because of its special importance in a work of this kind1 but particularly because it contains entirely new and original designs1 and is so far a departure from the usual mode of treating the subject4 ,interesting information is given concerning the ,white ,house2 how its hospitality is conducted1 the menus served on special occasions1 views of the interior1 portraits of all the ladies of the ,white ,house1 etc4 ,convenience has been studied in the make-up of the book4 ,the type is large and plain2 it is sewed by patent flexible process1 so that when opened it will not close of itself1 and it is bound in enameled cloth1 adapted for use in the kitchen4 ,,the ,,publishers4 ,,contents4 ,,articles ,,required ,,for ,,the ,,kitchen #ehh ,,biscuits1 ,,rolls1 ,,muffins1 ,,etc4 #bdi ,,bread #bch ,,butter ,,and ,,cheese #bai ,,cakes #bhb ,,canned ,,fruits #dch ,,carving #g ,,catsups #agf ,,coffee1 ,,tea ,,and ,,beverages #ddh ,,coloring ,,for ,,fruit1 ,,etc4 #ddd ,,confectionery #ddf ,,custards1 ,,creams ,,and ,,desserts #cdd ,,dinner ,,giving #fjj ,,dumplings ,,and ,,puddings #cha ,,dyeing ,,or ,,coloring #eia ,,eggs ,,and ,,omelets #bbe ,,facts ,,worth ,,knowing #eff ,,fillings ,,for ,,layer ,,cakes #bhg ,,fish #di ,,for ,,the ,,sick #eaj ,,french ,,words ,,in ,,cooking #ehg ,,frosting ,,or ,,icing #bhd ,,health ,,suggestions #eba ,,housekeepers' ,,time-,,table #edb ,,ice-,,cream ,,and ,,ices #cgf ,,macaroni #baf ,,management ,,of ,,state ,,dinner ,,at ,,white ,,house #ejg ,,measures ,,and ,,weights ,,in ,,ordinary ,,use #fjc ,,meats #ajg ,,menus #dgh ,,miscellaneous #ehg ,,miscellaneous ,,recipes #edc ,,modes ,,of ,,frying #dh ,,mutton ,,and ,,lamb #acf ,,pastry1 ,,pies ,,and ,,tarts #cbj ,,pickles #agi ,,pork #add ,,poultry ,,and ,,game #ha ,,preserves1 ,,jellies1 ,,etc4 #dbc ,,salads #afh ,,sandwiches #bcf ,,sauces ,,and ,,dressing #aef ,,sauces ,,for1 ,,pudding #dag ,,shell ,,fish #fg ,,small ,,points ,,on ,,table ,,etiquette #eie ,,soups #bg ,,soups ,,without ,,meats #da ,,special ,,menus #ejc ,,toast #bgf ,,toilet ,,recipes ,,and ,,items #egg ,,varieties ,,of ,,seasonable ,,food #dgc ,,vegetables #aia ,illustration3 ,,helen ,,herron ,,taft4 ,copyright1 ,photo ,clinediust1 ,washington4 ,,white ,,house ,,cook ,,book4 ,,carving4 ,carving is one important acquisition in the routine of daily living1 and all should try to attain a knowledge or ability to do it well1 and withal gracefully4 ,when carving use a chair slightly higher than the ordinary size1 as it gives a better purchase on the meat1 and appears more graceful than when standing1 as is often quite necessary when carving a turkey1 or a very large joint4 ,more depends on skill than strength4 ,the platter should be placed opposite1 and sufficiently near to give perfect command of the article to be carved1 the knife of medium size1 sharp with a keen edge4 ,commence by cutting the slices thin1 laying them carefully to one side of the platter1 then afterwards placing the desired amount on each guest's plate1 to be served in turn by the servant4 ,in carving fish1 care should be taken to help it in perfect flakes2 for if these are broken the beauty of the fish is lost4 ,the carver should acquaint himself with the choicest parts and morsels2 and to give each guest an equal share of those tidbits should be his maxim4 ,steel knives and forks should on no account be used in helping fish1 as these are liable to impart a very disagreeable flavor4 ,a fish-trowel of silver or plated silver is the proper article to use4 ,gravies should be sent to the table very hot1 and in helping one to gravy or melted butter1 place it on a vacant side of the plate1 not pour it over their meat1 fish or fowl1 that they may use only as much as they like4 ,when serving fowls1 or meats1 accompanied with stuffing1 the guests should be asked if they would have a portion1 as it is not every one to whom the flavor of stuffing is agreeable2 in filling their plates1 avoid heaping one thing upon another1 as it makes a bad appearance4 ,a word about the care of carving knives3 a fine steel knife should not come in contact with intense heat1 because it destroys its temper1 and therefore impairs its cutting qualities4 ,table carving knives should not be used in the kitchen1 either around the stove1 or for cutting bread1 meats1 vegetables1 etc42 a fine whetstone should be kept for sharpening1 and the knife cleaned carefully to avoid dulling its edge1 all of which is quite essential to successful carving4 99 99 99 99 99 ,illustration ,,beef4 ,,hind-,,quarter4 ,no4 #a4 ,used for choice roasts1 the porterhouse and sirloin steaks4 ,no4 #b4 ,rump1 used for steaks1 stews and corned beef4 ,no4 #c4 ,aitch-bone1 used for boiling-pieces1 stews and pot roasts4 ,no4 #d4 ,buttock or round1 used for steaks1 pot roasts1 beef la mode2 also a prime boiling-piece4 ,no4 #e4 ,mouse-round1 used for boiling and stewing4 ,no4 #f4 ,shin or leg1 used for soups1 hashes1 etc4 ,no4 #g4 ,thick flank1 cut with under fat1 is a prime boiling-piece1 good for stews and corned beef1 pressed beef4 ,no4 #h4 ,veiny piece1 used for corned beef1 dried beef4 ,no4 #i4 ,thin flank1 used for corned beef and boiling-pieces4 ,,fore-,,quarter4 ,no4 #aj4 ,five ribs called the fore-rib4 ,this is considered the primest piece for roasting2 also makes the finest steaks4 ,no4 #aa4 ,four ribs1 called the middle ribs1 used for roasting4 ,no4 #ab4 ,chuck ribs1 used for second quality of roasts and steaks4 ,no4 #ac4 ,brisket1 used for corned beef1 stews1 soups and spiced beef4 ,no4 #ad4 ,shoulder-piece1 used for stews1 soups1 pot-roasts1 mince-meat and hashes4 ,nos4 #ae1 #af4 ,neck1 clod or sticking-piece used for stocks1 gravies1 soups1 mince-pie meat1 hashes1 bologna sausages1 etc4 ,no4 #ag4 ,shin or shank1 used mostly for soups and stewing4 ,no4 #ah4 ,cheek4 ,the following is a classification of the qualities of meat1 according to the several joints of beef1 when cut up4 ,first ,class4--,includes the sirloin with the kidney suet 7#a71 the rump steak piece 7#b71 the fore-rib 7#aa74 ,second ,class4--,the buttock or round 7#d71 the thick flank 7#g71 the middle ribs 7#aa74 ,third ,class4--,the aitch-bone 7#c71 the mouse-round 7#e71 the thin flank 7#h1 #i71 the chuck 7#ab71 the shoulder-piece 7#ad71 the brisket 7#ac74 ,fourth ,class4--,the clod1 neck and sticking-piece 7#ae1 #af74 ,fifth ,class4--,shin or shank 7#ag74 ,illustration ,,veal4 ,,hind-,,quarter4 ,no4 #a4 ,loin1 the choicest cuts used for roasts and chops4 ,no4 #b4 ,fillet1 used for roasts and cutlets4 ,no4 #c4 ,loin1 chump-end used for roasts and chops4 ,no4 #d4 ,the hind-knuckle or hock1 used for stews1 pot-pies1 meat-pies4 ,,fore-,,quarter4 ,no4 #e4 ,neck1 best end used for roasts1 stews and chops4 ,no4 #f4 ,breast1 best end used for roasting1 stews and chops4 ,no4 #g4 ,blade-bone1 used for pot-roasts and baked dishes4 ,no4 #h4 ,fore-knuckle1 used for soups and stews4 ,no4 #i4 ,breast1 brisket-end used for baking1 stews and pot-pies4 ,no4 #aj4 ,neck1 scrag-end used for stews1 broth1 meat-pies1 etc4 ,in cutting up veal1 generally1 the hind-quarter is divided into loin and leg1 and the fore-quarter into breast1 neck and shoulder4 ,the ,several ,parts of a ,moderately-sized1 ,well-fed ,calf1 about eight weeks old1 are nearly of the following weights3--,loin and chump1 #ah lbs42 fillet1 #ab-a_/b lbs42 hind-knuckle1 #e-a_/b lbs42 shoulder1 #aa lbs42 neck1 #aa lbs42 breast1 #i lbs41 and fore-knuckle1 #e lbs42 making a total of #add lbs4 weight4 ,illustration ,,mutton4 ,no4 #a4 ,leg1 used for roasts and for boiling4 ,no4 #b4 ,shoulder1 used for baked dishes and roasts4 ,no4 #c4 ,loin1 best end used for roasts1 chops4 ,no4 #d4 ,loin1 chump-end used for roasts and chops4 ,no4 #e4 ,rack1 or rib chops1 used for ,french chops1 rib chops1 either for frying or broiling2 also used for choice stews4 ,no4 #f4 ,breast1 used for roast1 baked dishes1 stews1 chops4 ,no4 #g4 ,neck or scrag-end1 used for cutlets1 stews and meat-pies4 ,,note4--,a saddle of muton or double loin is two loins cut off before the carcass is split open down the back4 ,french chops are a small rib chop1 the end of the bone trimmed off and the meat and fat cut away from the thin end1 leaving the round piece of meat attached to the larger end1 which leaves the small rib-bone bare4 ,very tender and sweet4 ,mutton is prime when cut from a carcass which has been fed out of doors1 and allowed to run upon the hillside2 they are best when about three years old4 ,the fat will then be abundant1 white and hard1 the flesh juicy and firm1 and of a clear red color4 ,for mutton roasts1 choose the shoulder1 the saddle1 or the loin or haunch4 ,the leg should be boiled4 ,almost any part will do for broth4 ,lamb born in the middle of the winter1 reared under shelter1 and fed in a great measure upon milk1 then killed in the spring1 is considered a great delicacy1 though lamb is good at a year old4 ,like all young animals1 lamb ought to be thoroughly cooked1 or it is most unwholesome4 ,illustration ,,pork4 ,no4 #a4 ,leg1 used for smoked hams1 roasts and corned pork4 ,no4 #b4 ,hind-loin1 used for roasts1 chops and baked dishes4 ,no4 #c4 ,fore-loin or ribs1 used for roasts1 baked dishes or chops4 ,no4 #d4 ,spare-rib1 used for roasts1 chops1 stews4 ,no4 #e4 ,shoulder1 used for smoked shoulder1 roasts and corned pork4 ,no4 #f4 ,brisket and flank1 used for pickling in salt and smoked bacon4 ,the cheek is used for pickling in salt1 also the shank or shin4 ,the feet are usually used for souse and jelly4 ,for family use the leg is the most economical1 that is when fresh1 and the loin the richest4 ,the best pork is from carcasses weighing from fifty to about one hundred and twenty-five pounds4 ,pork is a white and close meat1 and it is almost impossible to over-roast or cook it too much2 when underdone it is exceedingly unwholesome4 ,illustration ,,venison4 ,no4 #a4 ,shoulder1 used for roasting2 it may be boned and stuffed1 then afterwards baked or roasted4 ,no4 #b4 ,fore-loin1 used for roasts and steaks4 ,no4 #c4 ,haunch or loin1 used for roasts1 steaks1 stews4 ,the ribs cut close may be used for soups4 ,good for pickling and making into smoked venison4 ,no4 #d4 ,breast1 used for baking dishes1 stewing4 ,no4 #e4 ,scrag or neck1 used for soups4 ,the choice of venison should be judged by the fat1 which1 when the venison is young1 should be thick1 clear and close1 and the meat a very dark red4 ,the flesh of a female deer about four years old1 is the sweetest and best of venison4 ,buck venison1 which is in season from ,june to the end of ,september1 is finer than doe venison1 which is in season from ,october to ,december4 ,neither should be dressed at any other time of year1 and no meat requires so much care as venison in killing1 preserving and dressing4 ,illustration3 ,,sirloin ,,of ,,beef4 ,this choice roasting-piece should be cut with one good firm stroke from end to end of the joint1 at the upper part1 in thin1 long1 even slices in the direction of the line from #a to #b1 cutting across the grain1 serving each guest with some of the fat with the lean2 this may be done by cutting a small1 thin slice from underneath the bone from #e to #f1 through the tenderloin4 ,another way of carving this piece1 and which will be of great assistance in doing it well1 is to insert the knife just above the bone at the bottom1 and run sharply along1 dividing the meat from the bone at the bottom and end1 thus leaving it perfectly flat2 then carve in long1 thin slices the usual way4 ,when the bone has been removed and the sirloin rolled before it is cooked1 it is laid upon the platter on one end1 and an even1 thin slice is carved across the grain of the upper surface4 ,roast ribs should be carved in thin1 even slices from the thick end towards the thin in the same manner as the sirloin2 this can be more easily and cleanly done if the carving knife is first run along between the meat and the end and rib-bones1 thus leaving it free from bone to be cut into slices4 ,tongue4--,to carve this it should be cut crosswise1 the middle being the best2 cut in very thin slices1 thereby improving its delicacy1 making it more tempting2 as is the case of all well-carved meats4 ,the root of the tongue is usually left on the platter4 ,illustration ,,breast ,,of ,,veal4 ,this piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off4 ,a breast of veal consists of two parts1 the rib-bones and the gristly brisket4 ,these parts may be separated by sharply passing the carving knife in the direction of the line from #a to #b2 and when they are entirely divided1 the rib-bones should be carved in the direction of the line from #e to #f1 and the brisket can be helped by cutting slices from #c to #d4 ,the carver should ask the guests whether they have a preference for the brisket or ribs2 and if there be a sweetbread served with the dish1 as is frequently with this roast of veal1 each person should receive a piece4 ,though veal and lamb contain less nutrition than beef and mutton1 in proportion to their weight1 they are often preferred to these latter meats on account of their delicacy of texture and flavor4 ,a whole breast of veal weighs from nine to twelve pounds4 ,illustration ,a ,,fillet ,,of ,,veal4 ,a fillet of veal is one of the prime roasts of veal2 it is taken from the leg above the knuckle2 a piece weighing from ten to twelve pounds is a good size and requires about four hours for roasting4 ,before roasting1 it is dressed with a force meat or stuffing placed in the cavity from where the bone was taken out and the flap tightly secured together with skewers2 many bind it together with tape4 ,to carve it1 cut in even thin slices off from the whole of the upper part or top1 in the same manner as from a rolled roast of beef1 as in the direction of the figs4 #a and #b2 this gives the person served some of the dressing with each slice of meat4 ,veal is very unwholesome unless it is cooked thoroughly1 and when roasted should be of a rich brown color4 ,bacon1 fried pork1 sausage-balls1 with greens1 are among the accompaniments of roasted veal1 also a cut lemon4 ,illustration ,,neck ,,of ,,veal4 ,the best end of a neck of veal makes a very good roasting-piece2 it1 however1 is composed of bone and ribs that make it quite difficult to carve1 unless it is done properly4 ,to attempt to carve each chop and serve it1 you would not only place too large a piece upon the plate of the person you intend to serve1 but you would waste much time1 and should the vertebr have not been removed by the butcher1 you would be compelled to exercise such a degree of strength that would make one's appearance very ungraceful1 and possibly1 too1 throwing gravy over your neighbor sitting next to you4 ,the correct way to carve this roast is to cut diagonally from fig4 #a to #b1 and help in slices of moderate thickness2 then it may be cut from #c to #d1 in order to separate the small bones2 divide and serve them1 having first inquired if they are desired4 ,this joint is usually sent to the table accompanied by bacon1 ham1 tongue1 or pickled pork1 on a separate dish and with a cut lemon on a plate4 ,there are also a number of sauces that are suitable with this roast4 ,illustration ,,leg ,,of ,,mutton4 ,the best mutton1 and that from which most nourishment is obtained is that of sheep from three to six years old1 and which have been fed on dry1 sweet pastures2 then mutton is in its prime1 the flesh being firm1 juicy1 dark colored and full of the richest gravy4 ,when mutton is two years old1 the meat is flabby1 pale and savorless4 ,in carving a roasted leg1 the best slices are found by cutting quite down to the bone1 in the direction from #a to #b1 and slices may be taken from either side4 ,some very good cuts are taken from the broad end from #e to #f1 and the fat on this ridge is very much liked by many4 ,the cramp-bone is a delicacy1 and is obtained by cutting down to the bone at #d1 and running the knife under it in a semicircular direction to #c4 ,the nearer the knuckle the drier the meat1 but the under side contains the most finely grained meat1 from which slices may be cut lengthwise4 ,when sent to the table a frill of paper around the knuckle will improve its appearance4 ,illustration ,,fore-,,quarter ,,of ,,lamb4 ,the first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs2 this is done by passing a sharp carving knife lightly around the dotted line as shown by the figs4 #c1 #d and #e1 so as to cut through the skin1 and then1 by raising with a little force the shoulder1 into which the fork should be firmly fixed1 it will easily separate with just a little more cutting with the knife2 care should be taken not to cut away too much of the meat from the breast when dividing the shoulder from it1 as that would mar its appearance4 ,the shoulder may be placed upon a separate dish for convenience4 ,the next process is to divide the ribs from the brisket by cutting through the meat in the line from #a to #b2 then the ribs may be carved in the direction of the line #f to #g1 and the brisket from #h to #i4 ,the carver should always ascertain whether the guest prefers ribs1 brisket1 or a piece of the shoulder4 ,illustration ,,ham4 ,the carver in cutting a ham must be guided according as he desires to practice economy1 or have at once fine slices out of the prime part4 ,under the first supposition1 he will commence at the knuckle end1 and cut off thin slices toward the thick and upper part of the ham4 ,to reach the choicer portion of the ham1 the knife1 which must be very sharp and thin1 should be carried quite down to the bone through the thick fat in the direction of the line from #a to #b4 ,the slices should be even and thin1 cutting both lean and fat together1 always cutting down to the bone4 ,some cut a circular hole in the middle of a ham gradually enlarging it outwardly4 ,then again many carve a ham by first cutting from #a to #b1 then across the other way from #c to #d4 ,remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top1 a tuft of fringed paper twisted about the knuckle1 and plenty of fresh parsley around the dish4 ,this will always insure an inviting appearance4 ,roast ,pig4--,the modern way of serving a pig is not to send it to the table whole1 but have it carved partially by the cook2 first1 by dividing the shoulder from the body2 then the leg in the same manner2 also separating the ribs into convenient portions4 ,the head may be divided and placed on the same platter4 ,to be served as hot as possible4 ,a ,spare ,rib of ,pork is carved by cutting slices from the fleshy part1 after which the bones should be disjointed and separated4 ,a leg of pork may be carved in the same manner as a ham4 ,illustration3 ,,haunch ,,of ,,venison ,,haunch ,,of ,,venison ,a haunch of venison is the prime joint1 and is carved very similar to almost any roasted or boiled leg2 it should be first cut crosswise down to the bone following the line from #a to #b2 then turn the platter with the knuckle farthest from you1 put in the point of the knife1 and cut down as far as you can1 in the directions shown by the dotted lines from #c to #d2 then there can be taken out as many slices as is required on the right and left of this4 ,slices of venison should be cut thin1 and gravy given with them1 but as there is a special sauce made with red wine and currant jelly to accompany this meat1 do not serve gravy before asking the guest if he pleases to have any4 ,the fat of this meat is like mutton1 apt to cool soon1 and become hard and disagreeable to the palate2 it should1 therefore1 be served always on warm plates1 and the platter kept over a hot-water dish1 or spirit lamp4 ,many cooks dish it up with a white paper frill pinned around the knuckle bone4 ,a haunch of mutton is carved the same as a haunch of venison4 ,illustration ,,turkey4 ,a turkey having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver's right hand4 ,an expert carver places the fork in the turkey1 and does not remove it until the whole is divided4 ,first insert the fork firmly in the lower part of the breast1 just forward of fig4 #b1 then sever the legs and wings on both sides1 if the whole is to be carved1 cutting neatly through the joint next to the body1 letting these parts lie on the platter4 ,next1 cut downward from the breast from #b to #c1 as many even slices of the white meat as may be desired1 placing the pieces neatly on one side of the platter4 ,now unjoint the legs and wings at the middle joint1 which can be done very skillfully by a little practice4 ,make an opening into the cavity of the turkey for dipping out the inside dressing1 by cutting a piece from the rear part #a1 #a1 called the apron4 ,consult the tastes of the guests as to which part is preferred2 if no choice is expressed1 serve a portion of both light and dark meat4 ,one of the most delicate parts of the turkey are two little muscles1 lying in small dish-like cavities on each side of the back1 a little behind the leg attachments2 the next most delicate meat fills the cavities in the neck bone1 and next to this1 that on the second joints4 ,the lower part of the leg 7or drumstick1 as it is called7 being hard1 tough and stringy1 is rarely ever helped to any one1 but allowed to remain on the dish4 ,illustration ,,roast ,,goose4 ,to carve a goose1 first begin by separating the leg from the body1 by putting the fork into the small end of the limb1 pressing it closely to the body1 then passing the knife under at #b1 and turning the leg back as you cut through the joint4 ,to take off the wing1 insert the fork in the small end of the pinion1 and press it close to the body2 put the knife in at fig4 #a1 and divide the joint4 ,when the legs and wings are off1 the breast may be carved in long1 even slices1 as represented in the lines from #a to #b4 ,the back and lower side bones1 as well as the two lower side bones by the wing1 may be cut off2 but the best pieces of the goose are the breast and thighs1 after being separated from the drumsticks4 ,serve a little of the dressing from the inside1 by making a circular slice in the apron at fig4 #c4 ,a goose should never be over a year old2 a tough goose is very difficult to carve1 and certainly most difficult to eat4 ,,fowls4 ,first insert the knife between the leg and the body1 and cut to the bone2 then turn the leg back with the fork1 and if the fowl is tender the joint will give away easily4 ,the wing is broken off the same way1 only dividing the joint with the knife1 in the direction from #a to #b4 ,the four quarters having been removed in this way1 take off the merry-thought and the neck-bones2 these last are to be removed by putting the knife in at figs4 #c and #d1 pressing it hard1 when they will break off from the part that sticks to the breast4 ,to separate the breast from the body of the fowl1 cut through the tender ribs close to the breast1 quite down to the tail4 ,now turn the fowl over1 back upwards2 put the knife into the bone midway between the neck and the rump1 and on raising the lower end it will separate readily4 ,turn now the rump from you1 and take off very neatly the two side bones1 and the fowl is carved4 ,in separating the thigh from the drumstick1 the knife must be inserted exactly at the joint1 for if not accurately hit1 some difficulty will be experienced to get them apart2 this is easily acquired by practice4 ,there is no difference in carving roast and boiled fowls if full grown2 but in very young fowls the breast is usually served whole2 the wings and breast are considered the best parts1 but in young ones the legs are the most juicy4 ,in the case of a capon or large fowl1 slices may be cut off at the breast1 the same as carving a pheasant4 ,illustration ,,roast ,,duck4 ,a young duckling may be carved in the same manner as a fowl1 the legs and wings being taken off first on either side4 ,when the duck is full size1 carve it like a goose2 first cutting it in slices from the breast1 beginning close to the wing and proceeding upward towards the breast bone1 as is represented by the lines #a to #b4 ,an opening may be made by cutting out a circular slice1 as shown by the dotted lines at number #c4 ,some are fond of the feet1 and when dressing the duck1 these should be neatly skinned and never removed4 ,wild duck is highly esteemed by epicures2 it is trussed like a tame duck1 and carved in the same manner1 the breast being the choicest part4 ,,partridges4 ,partridges are generally cleaned and trussed the same way as a pheasant1 but the custom of cooking them with the heads on is going into disuse somewhat4 ,the usual way of carving them is similar to a pigeon1 dividing it into two equal parts4 ,another method is to cut it into three pieces1 by severing a wing and leg on either side from the body1 by following the lines #a to #b1 thus making two servings of those parts1 leaving the breast for a third plate4 ,the third method is to thrust back the body from the legs1 and cut through the middle of the breast1 thus making four portions that may be served4 ,grouse and prairie-chicken are carved from the breast when they are large1 and quartered or halved when of medium size4 ,illustration ,,pheasant4 ,place your fork firmly in the centre of the breast of this large game bird and cut deep slices to the bone at figs4 #a and #b2 then take off the leg in the line from #c and #d1 and the wing #c and #e1 severing both sides the same4 ,in taking off the wings1 be careful not to cut too near the neck2 if you do you will hit upon the neck-bone1 from which the wing must be separated4 ,pass the knife through the line #f1 and under the merry-thought towards the neck1 which will detach it4 ,cut the other parts as in a fowl4 ,the breast1 wings and merry-thought of a pheasant are the most highly prized1 although the legs are considered very finely flavored4 ,pheasants are frequently roasted with the head left on2 in that case1 when dressing them1 bring the head round under the wing1 and fix it on the point of a skewer4 ,,pigeons4 ,a very good way of carving these birds is to insert the knife at fig4 #a1 and cut both ways to #b and #c1 when each portion may be divided into two pieces1 then served4 ,pigeons1 if not too large1 may be cut in halves1 either across or down the middle1 cutting them into two equal parts2 if young and small they may be served entirely whole4 ,tame pigeons should be cooked as soon as possible after they are killed1 as they very quickly lose their flavor4 ,wild pigeons1 on the contrary1 should hang a day or two in a cool place before they are dressed4 ,oranges cut into halves are used as a garnish for dishes of small birds1 such as pigeons1 quail1 woodcock1 squabs1 snipe1 etc4 ,these small birds are either served whole or split down the back1 making two servings4 ,illustration ,,mackerel4 ,the mackerel is one of the most beautiful of fish1 being known by its silvery whiteness4 ,it sometimes attains to the length of twenty inches1 but usually1 when fully grown1 is about fourteen or sixteen inches long1 and about two pounds in weight4 ,to carve a baked mackerel1 first remove the head and tail by cutting downward at #a and #b2 then split them down the back1 so as to serve each person a part of each side piece4 ,the roe should be divided in small pieces and served with each piece of fish4 ,other whole fish may be carved in the same manner4 ,the fish is laid upon a little sauce or folded napkin1 on a hot dish1 and garnished with parsley4 ,,boiled ,,salmon4 ,this fish is seldom sent to the table whole1 being too large for any ordinary sized family2 the middle cut is considered the choicest to boil4 ,to carve it1 first run the knife down and along the upper side of the fish from #a to #b1 then again on the lower side from #c to #d4 ,serve the thick part1 cutting it lengthwise in slices in the direction of the line from #a to #b1 and the thin part breadthwise1 or in the direction from #e to #f4 ,a slice of the thick with one of the thin1 where lies the fat1 should be served to each guest4 ,care should be taken when carving not to break the flakes of the fish1 as that impairs its appearance4 ,the flesh of the salmon is rich and delicious in flavor4 ,salmon is in season from the first of ,february to the end of ,august4 ,,soups4 ,consomm1 or ,stock1 forms the basis of all meat soups1 and also of all principal sauces4 ,it is1 therefore1 essential to the success of these culinary operations to know the most complete and economical method of extracting from a certain quantity of meat the best possible stock or broth4 ,fresh1 uncooked beef makes the best stock1 with the addition of cracked bones1 as the glutinous matter contained in them renders it important that they should be boiled with the meat1 which adds to the strength and thickness of the soup4 ,they are composed of an earthy substance--to which they owe their solidity--of gelatine1 and a fatty fluid1 something like marrow4 ,two ounces of them contain as much gelatine as one pound of meat2 but1 in them1 this is so encased in the earthy substance1 that boiling water can dissolve only the surface of the whole bones1 but by breaking them they can be dissolved more4 ,when there is an abundance of it1 it causes the stock1 when cold1 to become a jelly4 ,the flesh of old animals contains more flavor than the flesh of young ones4 ,brown meats contain more flavor than white4 ,mutton is too strong in flavor for good stock1 while veal1 although quite glutinous1 furnishes very little nutriment4 ,some cooks use meat that has once been cooked2 this renders little nourishment and destroys the flavor4 ,it might answer for ready soup1 but for stock to keep it is not as good1 unless it should be roasted meats4 ,those contain higher fragrant properties2 so by putting the remains of roast meats in the stock-pot you obtain a better flavor4 ,the shin bone is generally used1 but the neck or sticking-piece1 as the butchers call it1 contains more of the substance that you want to extract1 makes a stronger and more nutritious soup1 than any other part of the animal4 ,meats for soup should always be put on to cook in cold water1 in a covered pot1 and allowed to simmer slowly for several hours1 in order that the essence of the meat may be drawn out thoroughly1 and should be carefully skimmed to prevent it from becoming turbid1 never allowed to boil fast at any time1 and if more water is needed1 use boiling water from the tea-kettle2 cold or lukewarm water spoils the flavor4 ,never salt it before the meat is tender 7as that hardens and toughens the meat71 especially if the meat is to be eaten4 ,take off every particle of scum as it rises1 and before the vegetables are put in4 ,allow a little less than a quart of water to a pound of meat and bone1 and a teaspoonful of salt4 ,when done1 strain through a colander4 ,if for clear soups1 strain again through a hair sieve1 or fold a clean towel in a colander set over an earthen bowl1 or any dish large enough to hold the stock4 ,as stated before1 stock is not as good when made entirely from cooked meats1 but in a family where it requires a large joint roasted every day1 the bones1 and bits and underdone pieces of beef1 or the bony structure of turkey or chicken that has been left from carving1 bones of roasted poultry1 these all assist in imparting a rich dark color to soup1 and would be sufficient1 if stewed as above1 to furnish a family1 without buying fresh meat for the purpose2 still1 with the addition of a little fresh meat it would be more nutritious4 ,in cold weather you can gather them up for several days and put them to cook in cold water1 and when done1 strain1 and put aside until needed4 ,soup will be as good the second day as the first if heated to the boiling point4 ,it should never be left in the pot1 but should be turned into a dish or shallow pan1 and set aside to get cold4 ,never cover it up1 as that will cause it to turn sour very quickly4 ,before heating a second time1 remove all the fat from the top4 ,if this be melted in1 the flavor of the soup will certainly be spoiled4 ,thickened soups require nearly double the seasoning used for thin soups or broth4 ,coloring is used in some brown soups1 the chief of which is brown burnt sugar1 which is known as caramel by ,french cooks4 ,pounded spinach leaves give a fine green color to soup4 ,parsley1 or the green leaves of celery put in soup1 will serve instead of spinach4 ,pound a large handful of spinach in a mortar1 then tie it in a cloth1 and wring out all the juice2 put this in the soup you wish to color green five minutes before taking it up4 ,mock turtle1 and sometimes veal and lamb soups1 should be this color4 ,okras gives a green color to soup4 ,to color soup red1 skin six red tomatoes1 squeeze out the seeds1 and put them into the soup with the other vegetables--or take the juice only1 as directed for spinach4 ,for white soups1 which are of veal1 lamb or chicken1 none but white vegetables are used2 rice1 pearl barley1 vermicelli1 or macaroni1 for thickening4 ,grated carrot gives a fine amber color to soup2 it must be put in as soon as the soup is free from scum4 ,hotel and private-house stock is quite different4 ,hotels use meat in such large quantities that there is always more or less trimmings and bones of meat to add to fresh meats2 that makes very strong stock1 which they use in most all soups and gravies and other made dishes4 ,the meat from which soup has been made is good to serve cold thus3 ,take out all the bones1 season with pepper and salt1 and catsup1 if liked1 then chop it small1 tie it in a cloth1 and lay it between two plates1 with a weight on the upper one2 slice it thin for luncheon or supper2 or make sandwiches of it2 or make a hash for breakfast2 or make it into balls1 with the addition of a little wheat flour and an egg1 and serve them fried in fat1 or boil in the soup4 ,an agreeable flavor is sometimes imparted to soup by sticking some cloves into the meat used for making stock2 a few slices of onions fried very brown in butter are nice2 also flour browned by simply putting it into a saucepan over the fire and stirring it constantly until it is a dark brown4 ,clear soups must be perfectly transparent1 and thickened soups about the consistency of cream4 ,when soups and gravies are kept from day to day in hot weather1 they should be warmed up every day1 and put into fresh-scalded pans or tureens1 and placed in a cool cellar4 ,in temperate weather1 every other day may be sufficient4 ,,herbs ,,and ,,vegetables ,,used ,,in ,,soups4 ,of vegetables the principal ones are carrots1 tomatoes1 asparagus1 green peas1 okra1 macaroni1 green corn1 beans1 rice1 vermicelli1 ,scotch barley1 pearl barley1 wheat flour1 mushroom1 or mushroom catsup1 parsnips1 beetroot1 turnips1 leeks1 garlic1 shallots and onions2 sliced onions fried with butter and flour until they are browned1 then rubbed through a sieve1 are excellent to heighten the color and flavor of brown sauces and soups4 ,the herbs usually used in soups are parsley1 common thyme1 summer savory1 knotted marjoram1 and other seasonings1 such as bay-leaves1 tarragon1 allspice1 cinnamon1 nutmeg1 cloves1 mace1 black and white pepper1 red pepper1 lemon peel and juice1 orange peel and juice4 ,the latter imparts a finer flavor and the acid much milder4 ,these materials1 with wine1 and the various catsups1 combined in various proportions1 are1 with other ingredients1 made into almost an endless variety of excellent soups and gravies4 ,soups that are intended for the principal part of a meal certainly ought not to be flavored like sauces1 which are only intended to give relish to some particular dish4 ,,stock4 ,six pounds of shin of beef1 or six pounds of knuckle of veal2 any bones1 trimmings of poultry1 or fresh meat2 one-quarter pound of lean bacon or ham1 two ounces of butter1 two large onions1 each stuck with cloves2 one turnip1 three carrots1 one head of celery1 two ounces of salt1 one-half teaspoonful of whole pepper1 one large blade of mace1 one bunch of savory herbs except sage1 four quarts and one-half-pint of cold water4 ,cut up the meat and bacon1 or ham1 into pieces of about three inches square2 break the bones into small pieces1 rub the butter on the bottom of the stewpan2 put in one-half a pint of water1 the broken bones1 then meat and all other ingredients4 ,cover the stewpan1 and place it on a sharp fire1 occasionally stirring its contents4 ,when the bottom of the pan becomes covered with a pale1 jelly-like substance1 add the four quarts of cold water1 and simmer very gently for five or six hours4 ,as we have said before1 do not let it boil quickly4 ,when nearly cooked1 throw in a tablespoonful of salt to assist the scum to rise4 ,remove every particle of scum whilst it is doing1 and strain it through a fine hair sieve2 when cool remove all grease4 ,this stock will keep for many days in cold weather4 ,stock is the basis of many of the soups afterwards mentioned1 and this will be found quite strong enough for ordinary purposes4 ,keep it in small jars1 in a cool place4 ,it makes a good gravy for hash meats2 one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes4 ,good soups of various kinds are made from it at short notice2 slice off a portion of the jelly1 add water1 and whatever vegetables and thickening preferred4 ,it is best to partly cook the vegetables before adding to the stock1 as much boiling injures the flavoring of the soup4 ,season and boil a few moments and serve hot4 ,illustration3 ,,frances ,,folsom ,,cleveland4 ,,white ,,stock4 ,white stock is used in the preparation of white soups1 and is made by boiling six pounds of a knuckle of veal1 cut up in small pieces1 poultry trimmings1 and four slices of lean ham4 ,proceed according to directions given in ,,stock1 on opposite page4 ,,to ,,clarify ,,stock4 ,place the stock in a clean saucepan1 set it over a brisk fire4 ,when boiling1 add the white of one egg to each quart of stock1 proceeding as follows3 beat the whites of the eggs up well in a little water2 then add a little hot stock2 beat to a froth and pour gradually into the pot2 then beat the whole hard and long2 allow it to boil up once1 and immediately remove and strain through a thin flannel cloth4 ,,beef ,,soup4 ,select a small shin of beef of moderate size1 crack the bone in small pieces1 wash and place it in a kettle to boil1 with five or six quarts of cold water4 ,let it boil about two hours1 or until it begins to get tender1 then season it with a tablespoonful of salt1 and a teaspoonful of pepper2 boil it one hour longer1 then add to it one carrot1 two turnips1 two tablespoonfuls of rice or pearl barley1 one head of celery1 and a teaspoonful of summer savory powdered fine2 the vegetables to be minced up in small pieces like dice4 ,after these ingredients have boiled a quarter of an hour1 put in two potatoes cut up in small pieces1 let it boil half an hour longer2 take the meat from the soup1 and if intended to be served with it1 take out the bones and lay it closely and neatly on a dish1 and garnish with sprigs of parsley4 ,serve made mustard and catsup with it4 ,it is very nice pressed and eaten cold with mustard and vinegar1 or catsup4 ,four hours are required for making this soup4 ,should any remain over the first day1 it may be heated1 with the addition of a little boiling water1 and served again4 ,some fancy a glass of brown sherry added just before being served4 ,serve very hot4 ,,veal ,,soup4 7,excellent47 ,put a knuckle of veal into three quarts of cold water1 with a small quantity of salt1 and one small tablespoonful of uncooked rice4 ,boil slowly1 hardly above simmering1 four hours1 when the liquor should be reduced to half the usual quantity2 remove from the fire4 ,into the tureen put the yolk of one egg1 and stir well into it a teacupful of cream1 or1 in hot weather1 new milk2 add a piece of butter the size of a hickory nut2 on this strain the soup1 boiling hot1 stirring all the time4 ,just at the last1 beat it well for a minute4 ,,scotch ,,mutton ,,broth4 ,six pounds neck of mutton1 three quarts water1 five carrots1 five turnips1 two onions1 four tablespoonfuls barley1 a little salt4 ,soak mutton in water for an hour1 cut off scrag1 and put it in stewpan with three quarts of water4 ,as soon as it boils1 skim well1 and then simmer for one and one-half hours4 ,cut best end of mutton into cutlets1 dividing it with two bones in each2 take off nearly all fat before you put it into broth2 skim the moment the meat boils1 and every ten minutes afterwards2 add carrots1 turnips and onions1 all cut into two or three pieces1 then put them into soup soon enough to be thoroughly done2 stir in barley2 add salt to taste2 let all stew together for three and one-half hours2 about one-half hour before sending it to table1 put in little chopped parsley and serve4 ,cut the meat off the scrag into small pieces1 and send it to table in the tureen with the soup4 ,the other half of the mutton should be served on a separate dish1 with whole turnips boiled and laid round it4 ,many persons are fond of mutton that has been boiled in soup4 ,you may thicken the soup with rice or barley that has first been soaked in cold water1 or with green peas1 or with young corn1 cut down from the cob1 or with tomatoes1 scalded1 peeled and cut into pieces4 ,,game ,,soup4 ,two grouse or partridges1 or1 if you have neither1 use a pair of rabbits2 half a pound of lean ham2 two medium-sized onions2 one pound of lean beef2 fried bread2 butter for frying2 pepper1 salt and two stalks of white celery cut into inch lengths2 three quarts of water4 ,joint your game neatly2 cut the ham and onions into small pieces1 fry all in butter to a light brown4 ,put into a soup-pot with the beef1 cut into strips1 add a little pepper4 ,pour on the water2 heat slowly1 and stew gently two hours4 ,take out the pieces of bird1 and cover in a bowl2 cook the soup an hour longer2 strain2 cool2 drop in the celery and simmer ten minutes4 ,pour upon fried bread in the tureen4 ,venison soup made the same1 with the addition of a tablespoonful of brown flour wet into a paste with cold water1 adding a tablespoonful of catsup1 ,worcestershire1 or other pungent sauce1 and a glass of ,madeira or brown sherry4 ,,consomme ,,soup4 ,take good strong stock 7see pages #bg and #cj71 remove all fat from the surface1 and for each quart of the stock allow the white and shell of one egg and a tablespoonful of water1 well whipped together4 ,pour this mixture into a saucepan containing the stock2 place it over the fire and heat the contents gradually1 stirring often to prevent the egg from sticking to the bottom of the saucepan4 ,allow it to boil gently until the stock looks perfectly clear under the egg1 which will rise and float upon the surface in the form of a thick white scum4 ,now remove it and pour it into a folded towel laid in a colander set over an earthen bowl1 allowing it to run through without moving or squeezing it4 ,season with more salt if needed1 and quickly serve very hot4 ,this should be a clear amber color4 ,,julienne ,,soup4 ,cut carrots and turnips into quarter-inch pieces the shape of dice2 also celery into thin slices4 ,cover them with boiling water2 add a teaspoonful of salt1 half a teaspoonful pepper1 and cook until soft4 ,in another saucepan have two quarts of boiling stock 7see pages #bg and #cj71 to which add the cooked vegetables1 the water and more seasoning if necessary4 ,serve hot4 ,in the spring and summer season use asparagus1 peas and string beans--all cut into small uniform thickness4 ,,cream ,,of ,,spinach4 ,pick1 wash and boil enough spinach to measure a pint1 when cooked1 chopped and pounded into a soft paste4 ,put it into a stewpan with four ounces of fresh butter1 a little grated nutmeg1 a teaspoonful of salt4 ,cook and stir it about ten minutes4 ,add to this two quarts of strong stock 7see pages #bg and #cj72 let boil up1 then rub it through a strainer4 ,set it over the fire again1 and1 when on the point of boiling1 mix with it a tablespoonful of butter1 and a teaspoonful of granulated sugar4 ,,chicken ,,cream ,,soup4 ,an old chicken for soup is much the best4 ,cut it up into quarters1 put it into a soup kettle with half a pound of corned ham1 and an onion2 add four quarts of cold water4 ,bring slowly to a gentle boil1 and keep this up until the liquid has diminished one-third1 and the meat drops from the bones2 then add half a cup of rice4 ,season with salt1 pepper and a bunch of chopped parsley4 ,cook slowly until the rice is tender1 then the meat should be taken out4 ,now stir in two cups of rich milk thickened with a little flour4 ,the chicken could be fried in a spoonful of butter and a gravy made1 reserving some of the white part of the meat1 chopping it and adding it to the soup4 ,,plain ,,economical ,,soup4 ,take a cold roast-beef bone1 pieces of beefsteak1 the rack of a cold turkey or chicken4 ,put them into a pot with three or four quarts of water1 two carrots1 three turnips1 one onion1 a few cloves1 pepper and salt4 ,boil the whole gently four hours2 then strain it through a colander1 mashing the vegetables so that they will all pass through4 ,skim off the fat1 and return the soup to the pot4 ,mix one tablespoonful of flour with two of water1 stir it into the soup and boil the whole ten minutes4 ,serve this soup with sippits of toast4 ,sippits are bits of dry toast cut into a triangular form4 ,a seasonable dish about the holidays4 ,illustration3 ,,edith ,,carow ,,roosevelt4 ,,ox-,,tail ,,soup4 ,two ox-tails1 two slices of ham1 one ounce of butter1 two carrots1 two turnips1 three onions1 one leek1 one head of celery1 one bunch of savory herbs1 pepper1 a tablespoonful of salt1 two tablespoonfuls of catsup1 one-half glass of port wine1 three quarts of water4 ,cut up the tails1 separating them at the joints2 wash them1 and put them in a stewpan with the butter4 ,cut the vegetables in slices and add them with the herbs4 ,put in one-half pint of water1 and stir it over a quick fire till the juices are drawn4 ,fill up the stewpan with water1 and1 when boiling1 add the salt4 ,skim well1 and simmer very gently for four hours1 or until the tails are tender4 ,take them out1 skim and strain the soup1 thicken with flour1 and flavor with the catsup and port wine4 ,put back the tails1 simmer for five minutes and serve4 ,another way to make an appetizing ox-tail soup4 ,you should begin to make it the day before you wish to eat the soup4 ,take two tails1 wash clean1 and put in a kettle with nearly a gallon of cold water2 add a small handful of salt2 when the meat is well cooked1 take out the bones4 ,let this stand in a cool room1 covered1 and next day1 about an hour and a half before dinner1 skim off the crust or cake of fat which has risen to the top4 ,add a little onion1 carrot1 or any vegetables you choose1 chopping them fine first2 summer savory may also be added4 ,,corn ,,soup4 ,cut the corn from the cob1 and boil the cobs in water for at least an hour1 then add the grains1 and boil until they are thoroughly done2 put one dozen ears of corn to a gallon of water1 which will be reduced to three quarts by the time the soup is done2 then pour on a pint of new milk1 two well-beaten eggs1 salt and pepper to your taste2 continue the boiling a while longer1 and stir in1 to season and thicken it a little1 a tablespoonful of good butter rubbed up with two tablespoonfuls of flour4 ,corn soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled1 instead of having plain water for the foundation4 ,,split ,,pea ,,soup4 ,no4 #a4 ,wash well a pint of split peas and cover them well with cold water1 adding a third of a teaspoonful of soda2 let them remain in it over night to swell4 ,in the morning put them in a kettle with a close fitting cover4 ,pour over them three quarts of cold water1 adding half a pound of lean ham or bacon cut into slices or pieces2 also a teaspoonful of salt and a little pepper1 and some celery chopped fine4 ,when the soup begins to boil1 skim the froth from the surface4 ,cook slowly from three to four hours1 stirring occasionally till the peas are all dissolved1 adding a little more boiling water to keep up the quantity as it boils away4 ,strain through a colander1 and leave out the meat4 ,it should be quite quick4 ,serve with small squares of toasted bread1 cut up and added4 ,if not rich enough1 add a small piece of butter4 ,,cream ,,of ,,asparagus4 ,for making two quarts of soup1 use two bundles of fresh asparagus4 ,cut the tops from one of the bunches and cook them twenty minutes in salted water1 enough to cover them4 ,cook the remainder of the asparagus about twenty minutes in a quart of stock or water4 ,cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes1 being careful not to scorch it2 then add the asparagus that has been boiled in the stock2 cook this five minutes1 stirring constantly2 then add three tablespoonfuls of dissolved flour1 cook five minutes longer4 ,turn this mixture into the boiling stock and boil twenty minutes4 ,rub through a sieve2 add the milk and cream and the asparagus heads4 ,if water is used in place of stock1 use all cream4 ,,green ,,pea ,,soup4 ,wash a small quarter of lamb in cold water1 and put it into a soup-pot with six quarts of cold water2 add to it two tablespoonfuls of salt1 and set it over a moderate fire--let it boil gently for two hours1 then skim it clear2 add a quart of shelled peas1 and a teaspoonful of pepper2 cover it1 and let it boil for half an hour2 then having scraped the skins from a quart of small young potatoes1 add them to the soup2 cover the pot and let it boil for half an hour longer2 work quarter of a pound of butter and a dessertspoonful of flour together1 and add them to the soup ten or twelve minutes before taking it off the fire4 ,serve the meat on a dish with parsley sauce over it1 and the soup in a tureen4 ,,dried ,,bean ,,soup4 ,put two quarts of dried white beans to soak the night before you make the soup1 which should be put on as early in the day as possible4 ,take two pounds of the lean of fresh beef--the coarse pieces will do4 ,cut them up and put them into your soup-pot with the bones belonging to them 7which should be broken in pieces71 and a pound of lean bacon1 cut very small4 ,if you have the remains of a piece of beef that has been roasted the day before1 and so much underdone that the juices remain in it1 you may put it into the pot and its bones along with it4 ,season the meat with pepper only1 and pour on it six quarts of water4 ,as soon as it boils1 take off the scum1 and put in the beans 7having first drained them7 and a head of celery cut small1 or a tablespoonful of pounded celery seed4 ,boil it slowly till the meat is done to shreds1 and the beans all dissolved4 ,then strain it through a colander into the tureen1 and put into it small squares of toasted bread with the crust cut off4 ,,turtle ,,soup ,,from ,,beans4 ,soak over night one quart of black beans2 next day boil them in the proper quantity of water1 say a gallon1 then dip the beans out of the pot and strain them through a colander4 ,then return the flour of the beans1 thus pressed1 into the pot in which they were boiled4 ,tie up in a thin cloth some thyme1 a teaspoonful of summer savory and parsley1 and let it boil in the mixture4 ,add a tablespoonful of cold butter1 salt and pepper4 ,have ready four hard-boiled yolks of eggs quartered1 and a few force meat balls2 add this to the soup with a sliced lemon1 and half a glass of wine just before serving the soup4 ,this approaches so near in flavor to the real turtle soup that few are able to distinguish the difference4 ,,philadelphia ,,pepper ,,pot4 ,put two pounds of tripe and four calves' feet into the soup-pot and cover them with cold water2 add a red pepper1 and boil closely until the calves' feet are boiled very tender2 take out the meat1 skim the liquid1 stir it1 cut the tripe into small pieces1 and put it back into the liquid2 if there is not enough liquid1 add boiling water2 add half a teaspoonful of sweet marjoram1 sweet basil1 and thyme1 two sliced onions1 sliced potatoes1 salt4 ,when the vegetables have boiled until almost tender1 add a piece of butter rolled in flour1 drop in some egg balls1 and boil fifteen minutes more4 ,take up and serve hot4 ,,squirrel ,,soup4 ,wash and quarter three or four good sized squirrels2 put them on1 with a small tablespoonful of salt1 directly after breakfast1 in a gallon of cold water4 ,cover the pot close1 and set it on the back part of the stove to simmer gently1 not boil4 ,add vegetables just the same as you do in case of other meat soups in the summer season1 but especially good will you find corn1 ,irish potatoes1 tomatoes and ,lima beans4 ,strain the soup through a coarse colander when the meat has boiled to shreds1 so as to get rid of the squirrels' troublesome little bones4 ,then return to the pot1 and after boiling a while longer1 thicken with a piece of butter rubbed in flour4 ,celery and parsley leaves chopped up are also considered an improvement by many4 ,toast two slices of bread1 cut them into dice one-half inch square1 fry them in butter1 put them into the bottom of your tureen1 and then pour the soup boiling hot upon them4 ,very good4 ,,tomato ,,soup4 ,no4 #a4 ,place in a kettle four pounds of beef4 ,pour over it one gallon of cold water4 ,let the meat and water boil slowly for three hours1 or until the liquid is reduced to about one-half4 ,remove the meat and put into the broth a quart of tomatoes1 and one chopped onion2 salt and pepper to taste4 ,a teaspoonful of flour should be dissolved and stirred in1 then allowed to boil half an hour longer4 ,strain and serve hot4 ,canned tomatoes in place of fresh ones may be used4 ,,tomato ,,soup4 ,no4 #b4 ,place over the fire a quart of peeled tomatoes1 stew them soft with a pinch of soda4 ,strain it so that no seeds remain1 set it over the fire again1 and add a quart of hot boiled milk2 season with salt and pepper1 a piece of butter the size of an egg1 add three tablespoonfuls of rolled cracker1 and serve hot4 ,canned tomatoes may be used in place of fresh ones4 ,,tomato ,,soup4 ,no4 #c4 ,peel two quarts of tomatoes1 boil them in a saucepan with an onion1 and other soup vegetables2 strain and add a level tablespoonful of flour dissolved in a third of a cup of melted butter2 add pepper and salt4 ,serve very hot over little squares of bread fried brown and crisp in butter4 ,an excellent addition to a cold meat lunch4 ,,mullagatawny ,,soup4 7,as made in ,india47 ,cut four onions1 one carrot1 two turnips1 and one head of celery into three quarts of liquor1 in which one or two fowls have been boiled2 keep it over a brisk fire till it boils1 then place it on a corner of the fire1 and let it simmer twenty minutes2 add one tablespoonful of currie powder1 and one tablespoonful of flour2 mix the whole well together1 and let it boil three minutes2 pass it through a colander2 serve with pieces of roast chicken in it2 add boiled rice in a separate dish4 ,it must be of good yellow color1 and not too thick4 ,if you find it too thick1 add a little boiling water and a teaspoonful of sugar4 ,half veal and half chicken answers as well4 ,a dish of rice1 to be served separately with this soup1 must be thus prepared3 put three pints of water in a saucepan and one tablespoonful of salt2 let this boil4 ,wash well1 in three waters1 half a pound of rice2 strain it1 and put it into the boiling water in saucepan4 ,after it has come to the boil--which it will do in about two minutes--let it boil twenty minutes2 strain it through a colander1 and pour over it two quarts of cold water4 ,this will separate the grains of rice4 ,put it back in the saucepan1 and place it near the fire until hot enough to send to the table4 ,this is also the proper way to boil rice for curries4 ,if these directions are strictly carried out every grain of the rice will separate1 and be thoroughly cooked4 ,,mock ,,turtle ,,soup1 ,,of ,,calf',s ,,head4 ,scald a well-cleansed calf's head1 remove the brain1 tie it up in a cloth1 and boil an hour1 or until the meat will easily slip from the bone2 take out1 save the broth2 cut it in small square pieces1 and throw them into cold water2 when cool1 put it in a stewpan1 and cover with some of the broth2 let it boil until quite tender1 and set aside4 ,in another stewpan melt some butter1 and in it put a quarter of a pound of lean ham1 cut small1 with fine herbs to taste2 also parsley and one onion2 add about a pint of the broth2 let it simmer for two hours1 and then dredge in a small quantity of flour2 now add the remainder of the broth1 and a quarter bottle of ,madeira or sherry2 let all stew quietly for ten minutes and rub it through a medium sieve2 add the calf's head1 season with a very little cayenne pepper1 a little salt1 the juice of one lemon1 and1 if desired1 a quarter teaspoonful pounded mace and a dessert-spoon sugar4 ,having previously prepared force meat balls1 add them to the soup1 and five minutes after serve hot4 ,,green ,,turtle ,,soup4 ,one turtle1 two onions1 a bunch of sweet herbs1 juice of one lemon1 five quarts of water1 a glass of ,madeira4 ,after removing the entrails1 cut up the coarser parts of the turtle meat and bones4 ,add four quarts of water1 and stew four hours with the herbs1 onions1 pepper and salt4 ,stew very slowly1 do not let it cease boiling during this time4 ,at the end of four hours strain the soup1 and add the finer parts of the turtle and the green fat1 which has been simmered one hour in two quarts of water4 ,thicken with brown flour2 return to the soup-pot1 and simmer gently for an hour longer4 ,if there are eggs in the turtle1 boil them in a separate vessel for four hours1 and throw into the soup before taking up4 ,if not1 put in force meat balls2 then the juice of the lemon1 and the wine2 beat up at once and pour out4 ,some cooks add the finer meat before straining1 boiling all together five hours2 then strain1 thicken and put in the green fat1 cut into lumps an inch long4 ,this makes a handsomer soup than if the meat is left in4 ,green turtle can now be purchased preserved in air-tight cans4 ,force ,meat ,balls for the ,above4--,six tablespoonfuls of turtle meat chopped very fine4 ,rub to a paste1 with the yolk of two hard-boiled eggs1 a tablespoonful of butter1 and1 if convenient1 a little oyster liquor4 ,season with cayenne1 mace1 half a teaspoonful of white sugar and a pinch of salt4 ,bind all with a well-beaten egg2 shape into small balls2 dip in egg1 then powdered cracker2 fry in butter1 and drop into the soup when it is served4 ,,macaroni ,,soup4 ,to a rich beef or other soup1 in which there is no seasoning other than pepper or salt1 take half a pound of small pipe macaroni1 boil it in clear water until it is tender1 then drain it and cut it in pieces of an inch length2 boil it for fifteen minutes in the soup and serve4 ,,turkey ,,soup4 ,take the turkey bones and boil three-quarters of an hour in water enough to cover them2 add a little summer savory and celery chopped fine4 ,just before serving1 thicken with a little flour 7browned71 and season with pepper1 salt and a small piece of butter4 ,this is a cheap but good soup1 using the remains of cold turkey which might otherwise be thrown away4 ,,gumbo ,,or ,,okra ,,soup4 ,fry out the fat of a slice of bacon or fat ham1 drain it off1 and in it fry the slices of a large onion brown2 scald1 peel and cut up two quarts fresh tomatoes1 when in season 7use canned tomatoes otherwise71 and cut thin one quart okra2 put them1 together with a little chopped parsley1 in a stew-kettle with about three quarts of hot broth of any kind2 cook slowly for three hours1 season with salt and pepper4 ,serve hot4 ,in chicken broth the same quantity of okra pods1 used for thickening instead of tomatoes1 forms a chicken gumbo soup4 ,,tapioca ,,cream ,,soup4 ,one quart of white stock2 one pint of cream or milk2 one onion2 two stalks celery2 one-third of a cupful of tapioca2 two cupfuls of cold water2 one tablespoonful of butter2 a small piece of mace2 salt1 pepper4 ,wash the tapioca and soak over night in cold water4 ,cook it and the stock together very gently for one hour4 ,cut the onion and celery into small pieces1 and put on to cook for twenty minutes with the milk and mace4 ,strain on the tapioca and stock4 ,season with salt and pepper1 add butter and serve4 ,,soups ,,without ,,meat4 ,,onion ,,soup4 ,one quart of milk1 six large onions1 yolks of four eggs1 three tablespoonfuls of butter1 a large one of flour1 one cup full of cream1 salt1 pepper4 ,put the butter in a frying pan4 ,cut the onions into thin slices and drop in the butter4 ,stir until they begin to cook2 then cover tight and set back where they will simmer1 but not burn1 for half an hour4 ,now put the milk on to boil1 and then add the dry flour to the onions and stir constantly for three minutes over the fire2 then turn the mixture into the milk and cook fifteen minutes4 ,rub the soup through a strainer1 return to the fire1 season with salt and pepper4 ,beat the yolks of the eggs well1 add the cream to them and stir into the soup4 ,cook three minutes1 stirring constantly4 ,if you have no cream1 use milk1 in which case add a tablespoonful of butter at the same time4 ,pour over fried croutons in a soup tureen4 ,this is a refreshing dish when one is fatigued4 ,,winter ,,vegetable ,,soup4 ,scrape and slice three turnips and three carrots and peel three onions1 and fry all with a little butter until a light yellow2 add a bunch of celery and three or four leeks cut in pieces2 stir and fry all the ingredients for six minutes2 when fried1 add one clove of garlic1 two stalks of parsley1 two cloves1 salt1 pepper and a little grated nutmeg2 cover with three quarts of water and simmer for three hours1 taking off the scum carefully4 ,strain and use4 ,croutons1 vermicelli1 ,italian pastes1 or rice may be added4 ,,vermicelli ,,soup4 ,swell quarter of a pound of vermicelli in a quart of warm water1 then add it to a good beef1 veal1 lamb1 or chicken soup or broth1 with quarter of a pound of sweet butter2 let the soup boil for fifteen minutes after it is added4 ,,swiss ,,white ,,soup4 ,a sufficient quantity of broth for six people2 boil it2 beat up three eggs well1 two spoonfuls of flour1 one cup milk2 pour these gradually through a sieve into the boiling soup2 salt and pepper4 ,,spring ,,vegetable ,,soup4 ,half pint green peas1 two shredded lettuces1 one onion1 a small bunch of parsley1 two ounces butter1 the yolks of three eggs1 one pint of water1 one and a half quarts of soup stock4 ,put in a stewpan the lettuce1 onion1 parsley and butter1 with one pint of water1 and let them simmer till tender4 ,season with salt and pepper4 ,when done1 strain off the vegetables1 and put two-thirds of the liquor with the stock4 ,beat up the yolks of the eggs with the other third1 toss it over the fire1 and at the moment of serving add this with the vegetables to the strained-off soup4 ,,celery ,,soup4 ,celery soup may be made with white stock4 ,cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock1 with a quarter of a pound of lean ham and two ounces of butter4 ,simmer gently for a full hour1 then strain through a sieve1 return the liquor to the pan1 and stir in a few spoonfuls of cream with great care4 ,serve with toasted bread1 and if liked1 thicken with a little flour4 ,season to taste4 ,,irish ,,potato ,,soup4 ,peel and boil eight medium-sized potatoes with a large onion sliced1 some herbs1 salt and pepper2 press all through a colander2 then thin it with rich milk and add a lump of butter1 more seasoning1 if necessary2 let it heat well and serve hot4 ,,pea ,,soup4 ,put a quart of dried peas into five quarts of water2 boil for four hours2 then add three or four large onions1 two heads of celery1 a carrot1 two turnips1 all cut up rather fine4 ,season with pepper and salt4 ,boil two hours longer1 and if the soup becomes too thick add more water4 ,strain through a colander and stir in a tablespoonful of cold butter4 ,serve hot1 with small pieces of toasted bread placed in the bottom of the tureen4 ,,noodles ,,for ,,soup4 ,beat up one egg light1 add a pinch of salt1 and flour enough to make a very stiff dough2 roll out very thin1 like thin pie crust1 dredge with flour to keep from sticking4 ,let it remain on the bread board to dry for an hour or more2 then roll it up into a tight scroll1 like a sheet of music4 ,begin at the end and slice it into slips as thin as straws4 ,after all are cut1 mix them lightly together1 and to prevent them sticking1 keep them floured a little until you are ready to drop them into your soup which should be done shortly before dinner1 for if boiled too long they will go to pieces4 ,,force ,,meat ,,balls ,,for ,,soup4 ,one cupful of cooked veal or fowl meat1 minced2 mix with this a handful of fine bread crumbs1 the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk2 season with pepper and salt2 add a half teaspoon of flour1 and bind all together with two beaten eggs2 the hands to be well floured1 and the mixture to be made into little balls the size of a nutmeg2 drop into the soup about twenty minutes before serving4 ,,egg ,,balls ,,for ,,soup4 ,take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour1 rub them smooth with the yolks of two raw eggs and a teaspoonful of salt2 mix all well together2 make it in balls1 and drop them into the boiling soup a few minutes before taking it up4 ,used in green turtle soup4 ,,egg ,,dumplings ,,for ,,soup4 ,to half a pint of milk put two well-beaten eggs1 and as much wheat flour as will make a smooth1 rather thick batter free from lumps2 drop this batter1 a tablespoonful at a time1 into boiling soup4 ,another ,mode4--,one cupful of sour cream and one cupful of sour milk1 three eggs1 well beaten1 whites and yolks separately2 one teaspoonful of salt1 one level teaspoonful of soda1 dissolved in a spoonful of water1 and enough flour added to make a very stiff batter4 ,to be dropped by spoonfuls into the broth and boiled twenty minutes1 or until no raw dough shows on the outside4 ,,suet ,,dumplings ,,for ,,soup4 ,three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted2 one cup of finely chopped suet1 well rubbed into the flour1 with a teaspoonful of salt4 ,wet all with sweet milk to make a dough as stiff as biscuit4 ,make into small balls as large as peaches1 well floured4 ,drop into the soup three-quarters of an hour before being served4 ,this requires steady boiling1 being closely covered1 and the cover not to be removed until taken up to serve4 ,a very good form of pot-pie4 ,,soyer',s ,,recipe ,,for ,,force ,,meats4 ,take #a-a_/b lbs4 of lean veal from the fillet1 and cut it in long thin slices2 scrape with a knife till nothing but the fibre remains2 put it in a mortar1 pound it ten minutes or until in a pure2 pass it through a wire sieve 7use the remainder in stock71 then take #a lb4 of good fresh beef suet1 which skin1 shred and chop very fine2 put it in a mortar and pound it1 then add #f oz4 of panada 7that is1 bread soaked in milk1 and boiled till nearly dry7 with the suet2 pound them well together1 and add the veal1 season with #a teaspoonful of salt1 #a_/d teaspoonful of pepper1 #a_/b that of nutmeg2 work all well together2 then add four eggs by degrees1 continually pounding the contents of the mortar4 ,when well mixed1 take a small piece in a spoon1 and poach it in some boiling water1 and if it is delicate1 firm1 and of a good flavor1 it is ready for use4 ,,croutons ,,for ,,soup4 ,in a frying pan have the depth of an inch of boiling fat2 also have prepared slices of stale bread cut up into little half-inch squares2 drop into the frying pan enough of these bits of bread to cover the surface of the fat4 ,when browned1 remove with a skimmer and drain2 add to the hot soup and serve4 ,some prefer them prepared in this manner3 ,take very thin slices of bread1 butter them well2 cut them up into little squares three-fourths of an inch thick1 place them in a baking pan1 buttered side up1 and brown in a quick oven4 ,,fish ,,stock4 ,place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion2 put into that some sliced tomatoes1 then add as many different kinds of fish as you can get--oysters1 clams1 smelts1 pawns1 crabs1 shrimps and all kinds of pan-fish2 cook all together until the onions are well browned2 then add a bunch of sweet herbs1 salt and pepper1 and sufficient water to make the required amount of stock4 ,after this has cooked for half an hour pound it with a wooden pestle1 then strain and cook again until it jellies4 ,,fish ,,soup4 ,select a large1 fine fish1 clean it thoroughly1 put it over the fire with a sufficient quantity of water1 allowing for each pound of fish one quart of water2 add an onion cut fine and a bunch of sweet herbs4 ,when the fish is cooked1 and is quite tasteless1 strain all through a colander1 return to the fire1 add some butter1 salt and pepper to taste4 ,a small tablespoonful of ,worcestershire sauce may be added if liked4 ,serve with small squares of fried bread and thin slices of lemon4 ,,lobster ,,soup1 ,,or ,,bisque4 ,have ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it1 till the meat is reduced to shreds4 ,it must then be well strained4 ,having boiled one fine middle-sized lobster1 extract all the meat from the body and claws4 ,bruise part of the coral in a mortar1 and also an equal quantity of the meat4 ,mix them well together4 ,add mace1 cayenne1 salt and pepper1 and make them up into force meat balls1 binding the mixture with the yolk of an egg slightly beaten4 ,take three quarts of the veal broth and put it into the meat of the lobster cut into mouthfuls4 ,boil it together about twenty minutes4 ,then thicken it with the remaining coral 7which you must first rub through a sieve71 and add the force meat balls and a little butter rolled in flour4 ,simmer it gently for ten minutes1 but do not let it come to a boil1 as that will injure the color4 ,serve with small dice of bread fried brown in butter4 ,,oyster ,,soup1 ,no4 #a4 ,two quarts of oysters1 one quart of milk1 two tablespoonfuls of butter1 one teacupful of hot water2 pepper1 salt4 ,strain all the liquor from the oysters2 add the water1 and heat4 ,when near the boil1 add the seasoning1 then the oysters4 ,cook about five minutes from the time they begin to simmer1 until they ruffle4 ,stir in the butter1 cook one minute1 and pour into the tureen4 ,stir in the boiling milk and send to table4 ,some prefer all water in place of milk4 ,illustration3 ,,ida ,,saxton ,mc,k,i,n,l,e,y4 ,,oyster ,,soup4 ,no4 #b4 ,scald one gallon of oysters in their own liquor4 ,add one quart of rich milk to the liquor1 and when it comes to a boil1 skim out the oysters and set aside4 ,add the yolks of four eggs1 two good tablespoonfuls of butter1 and one of flour1 all mixed well together1 but in this order--first1 the milk1 then1 after beating the eggs1 add a little of the hot liquor to them gradually1 and stir them rapidly into the soup4 ,lastly1 add the butter and whatever seasoning you fancy besides plain pepper and salt1 which must both be put in to taste with caution4 ,celery salt most persons like extremely2 others would prefer a little marjoram or thyme2 others again mace and a bit of onion4 ,use your own discretion in this regard4 ,,clam ,,soup4 7,french ,style47 ,mince two dozen hard shell clams very fine4 ,fry half a minced onion in an ounce of butter2 add to it a pint of hot water1 a pinch of mace1 four cloves1 one allspice and six whole pepper corns4 ,boil fifteen minutes and strain into a saucepan2 add the chopped clams and a pint of clam-juice or hot water2 simmer slowly two hours2 strain and rub the pulp through a sieve into the liquid4 ,return it to the saucepan and keep it lukewarm4 ,boil three half-pints of milk in a saucepan 7previously wet with cold water1 which prevents burning7 and whisk it into the soup4 ,dissolve a teaspoonful of flour in cold milk1 add it to the soup1 taste for seasoning2 heat it gently to near the boiling point2 pour into a tureen previously heated with hot water1 and serve with or without pieces of fried bread--called croutons in kitchen ,french4 ,,clam ,,soup4 ,twenty-five clams chopped fine4 ,put over the fire the liquor that was drained from them1 and a cup of water2 add the chopped clams and boil half an hour2 then season to taste with pepper and salt and a piece of butter as large as an egg2 boil up again and add one quart of milk boiling hot1 stir in a tablespoon of flour made to a cream with a little cold milk1 or two crackers rolled fine4 ,some like a little mace and lemon juice in the seasoning4 ,,modes ,,of ,,frying ,the usual custom among professional cooks is to entirely immerse the article to be cooked in boiling fat1 but from inconvenience most households use the half-frying method of frying in a small amount of fat in a frying pan4 ,for the first method a shallow iron frying kettle1 large at the top and small at the bottom1 is best to use4 ,the fat should half fill the kettle1 or an amount sufficient to float whatever is to be fried2 the heat of the fat should get to such a degree that1 when a piece of bread or a teaspoonful of the batter is dropped in it1 it will become brown almost instantly1 but should not be so hot as to burn the fat4 ,some cooks say that the fat should be smoking1 but my experience is1 that is a mistake1 as that soon ruins the fat4 ,as soon as it begins to smoke it should be removed a little to one side1 and still be kept at the boiling point4 ,if fritters1 crullers1 croquettes1 etc41 are dropped into fat that is too hot1 it crusts over the outside before the inside has fully risen1 making a heavy1 hard article1 and also ruining the fat1 giving it a burnt flavor4 ,many ,french cooks prefer beef fat or suet to lard for frying purposes1 considering it more wholesome and digestible1 does not impart as much flavor1 or adhere or soak into the article cooked as pork fat4 ,in families of any size1 where there is much cooking required1 there are enough drippings and fat remnants from roasts of beef1 skimmings from the soup kettle1 with the addition of occasionally a pound of suet from the market1 to amply supply the need4 ,all such remnants and skimmings should be clarified about twice a week1 by boiling them all together in water4 ,when the fat is all melted1 it should be strained with the water and set aside to cool4 ,after the fat on the top has hardened1 lift the cake from the water on which it lies1 scrape off all the dark particles from the bottom1 then melt over again the fat2 while hot strain into a small clean stone jar or bright tin pail1 and then it is ready for use4 ,always after frying anything1 the fat should stand until it settles and has cooled somewhat2 then turn off carefully so as to leave it clear from the sediment that settles at the bottom4 ,refined cotton-seed oil is now being adopted by most professional cooks in hotels1 restaurants and many private households for culinary purposes1 and will doubtless in future supersede animal fats1 especially for frying1 it being quite as delicate a medium as frying with olive oil4 ,it is now sold by leading grocers1 put up in packages of two and four quarts4 ,the second mode of frying1 using a frying pan with a small quantity of fat or grease1 to be done properly1 should1 in the first place1 have the frying pan hot over the fire1 and the fat in it actually boiling before the article to be cooked is placed in it1 the intense heat quickly searing up the pores of the article and forming a brown crust on the lower side1 then turning over and browning the other the same way4 ,still1 there is another mode of frying2 the process is somewhat similar to broiling1 the hot frying pan or spider replacing the hot fire4 ,to do this correctly1 a thick bottomed frying pan should be used4 ,place it over the fire1 and when it is so hot that it will siss1 oil over the bottom of the pan with a piece of suet1 that is if the meat is all lean2 if not1 it is not necessary to grease the bottom of the pan4 ,lay in the meat quite flat1 and brown it quickly1 first on one side1 then on the other2 when sufficiently cooked1 dish on a hot platter and season the same as broiled meats4 ,,fish4 ,in selecting fish1 choose those only in which the eye is full and prominent1 the flesh thick and firm1 the scales bright and fins stiff4 ,they should be thoroughly cleaned before cooking4 ,the usual modes of cooking fish are boiled1 baked1 broiled1 fried and occasionally stewed4 ,steaming fish is much superior to boiling1 but the ordinary conveniences in private houses do not admit of the possibility of enjoying this delicate way of cooking it4 ,large fish are generally boiled1 medium-sized ones baked or boiled1 the smaller kinds fried or broiled4 ,very large fish1 such as cod1 halibut1 etc41 are cut in steaks or slices for frying or broiling4 ,the heads of some fish1 as the cod1 halibut1 etc41 are considered tidbits by many4 ,small fish1 or pan-fish1 as they are usually called1 are served without the heads1 with the exception of brook-trout and smelts2 these are usually cooked whole1 with the heads on4 ,bake fish slowly1 basting often with butter and water4 ,salmon is considered the most nutritious of all fish4 ,when boiling fish1 by adding a little vinegar and salt to the water1 it seasons and prevents the nutriment from being drawn out2 the vinegar acting on the water hardens the water4 ,fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs1 seasoned with butter1 pepper1 salt1 sage and any other aromatic herbs fancied2 sew up2 wrap in a well-floured cloth1 tied closely with twine1 and boil or steam4 ,the garnishes for boiled fish are3 for turbot1 fried smelts2 for other boiled fish1 parsley1 sliced beets1 lemon or sliced boiled egg4 ,do not use the knives1 spoons1 etc41 that are used in cooking fish1 for other food1 as they will be apt to impart a fishy flavor4 ,fish to be boiled should be put into cold water and set on the fire to cook very gently1 or the outside will break before the inner part is done4 ,unless the fish are small1 they should never be put into warm water2 nor should water1 either hot or cold1 be poured on to the fish1 as it is liable to break the skin2 if it should be necessary to add a little water while the fish is cooking1 it ought to be poured in gently at the side of the vessel4 ,fish to be broiled should lie1 after they are dressed1 for two or three hours1 with their inside well sprinkled with salt and pepper4 ,salt fish should be soaked in water before boiling1 according to the time it has been in salt4 ,when it is hard and dry1 it will require thirty-six hours soaking before it is dressed1 and the water must be changed three or four times4 ,when fish is not very salt1 twenty-four hours1 or even one night1 will suffice4 ,when frying fish the fire must be hot enough to bring the fat to such a degree of heat as to sear the surface and make it impervious to the fat1 and at the same time seal up the rich juices4 ,as soon as the fish is browned by this sudden application of heat1 the pan may be moved to a cooler place on the stove1 that the process may be finished more slowly4 ,fat in which fish has been fried is just as good to use again for the same purpose1 but it should be kept by itself and not put to any other use4 ,,to ,,fry ,,fish4 ,most of the smaller fish 7generally termed pan-fish7 are usually fried4 ,clean well1 cut off the head1 and1 if quite large1 cut out the backbone1 and slice the body crosswise into five or six pieces2 season with salt and pepper4 ,dip in ,indian meal or wheat flour1 or in beaten egg1 and roll in bread or fine cracker crumbs--trout and perch should not be dipped in meal2 put into a thick bottomed iron frying pan1 the flesh side down1 with hot lard or drippings2 fry slowly1 turning when lightly browned4 ,the following method may be deemed preferable3 ,dredge the pieces with flour2 brush them over with beaten egg2 roll in bread crumbs1 and fry in hot lard or drippings sufficient to cover1 the same as frying crullers4 ,if the fat is very hot1 the fish will fry without absorbing it1 and it will be palatably cooked4 ,when browned on one side1 turn it over in the fat and brown the other1 draining when done4 ,this is a particularly good way to fry slices of large fish4 ,serve with tomato sauce2 garnish with slices of lemon4 ,,pan-,,fish4 ,place them in a thick bottomed frying pan with heads all one way4 ,fill the spaces with smaller fish4 ,when they are fried quite brown and ready to turn1 put a dinner plate over them1 drain off the fat2 then invert the pan1 and they will be left unbroken on the plate4 ,put the lard back into the pan1 and when hot slip back the fish4 ,when the other side is brown1 drain1 turn on a plate as before1 and slip them on a warm platter1 to be sent to the table4 ,leaving the heads on and the fish a crispy-brown1 in perfect shape1 improves the appearance if not the flavor4 ,garnish with slices of lemon4 ,hotel ,lafayette1 ,philadelphia4 ,,baked ,,pickerel4 ,carefully clean and wipe the fish1 and lay in a dripping pan with enough hot water to prevent scorching4 ,a perforated sheet of tin1 fitting loosely1 or several muffin rings may be used to keep it off the bottom4 ,lay it in a circle on its belly1 head and tail touching1 and tied1 or as directed in note on fish2 bake slowly1 basting often with butter and water4 ,when done1 have ready a cup of sweet cream or rich milk to which a few spoons of hot water has been added2 stir in two large spoons of melted butter and a little chopped parsley2 heat all by setting the cup in boiling water2 add the gravy from the dripping-pan1 and let it boil up once2 place the fish in a hot dish and pour over it the sauce4 ,or an egg sauce may be made with drawn butter2 stir in the yolk of an egg quickly1 and then a teaspoon of chopped parsley4 ,it can be stuffed or not1 just as you please4 ,,boiled ,,salmon4 ,the middle slice of salmon is the best4 ,sew up neatly in a mosquito-net bag1 and boil a quarter of an hour to the pound in hot salted water4 ,when done1 unwrap with care1 and lay upon a hot dish1 taking care not to break it4 ,have ready a large cupful of drawn butter1 very rich1 in which has been stirred a tablespoonful of minced parsley and the juice of a lemon4 ,pour half upon the salmon and serve the rest in a boat4 ,garnish with parsley and sliced eggs4 ,,broiled ,,salmon4 ,cut slices from an inch to an inch and an half thick1 dry them in a cloth1 season with salt and pepper1 dredge them in sifted flour1 and broil on a gridiron rubbed with suet4 ,another ,mode4--,cut the slices one inch thick1 and season them with pepper and salt2 butter a sheet of white paper1 lay each slice on a separate piece1 envelop them in it with their ends twisted2 broil gently over a clear fire1 and serve with anchovy or caper sauce4 ,when higher seasoning is required1 add a few chopped herbs and a little spice4 ,,fresh ,,salmon ,,fried4 ,cut the slices three-quarters of an inch thick1 dredge them with flour1 or dip them in egg and crumbs2 fry a light brown4 ,this mode answers for all fish cut into steaks4 ,season well with salt and pepper4 ,,salmon ,,and ,,caper ,,sauce4 ,two slices of salmon1 one-quarter pound butter1 one-half teaspoonful of chopped parsley1 one shallot2 salt and pepper to taste4 ,lay the salmon in a baking dish1 place pieces of butter over it1 and add the other ingredients1 rubbing a little of the seasoning into the fish2 place it in the oven and baste it frequently2 when done1 take it out and drain for a minute or two2 lay it in a dish1 pour caper sauce over it and serve4 ,salmon dressed in this way1 with tomato sauce1 is very delicious4 ,,broiled ,,salt ,,salmon ,,or ,,other ,,salt ,,fish4 ,soak salmon in tepid or cold water twenty-four hours1 changing water several times1 or let stand under faucet of running water4 ,if in a hurry1 or desiring a very salt relish1 it may do to soak a short time1 having water warm1 and changing1 parboiling slightly4 ,at the hour wanted1 broil sharply4 ,season to suit taste1 covering with butter4 ,this recipe will answer for all kinds of salt fish4 ,,pickled ,,salmon4 ,take a fine1 fresh salmon1 and1 having cleaned it1 cut it into large pieces1 and boil it in salted water as if for eating4 ,then drain it1 wrap it in a dry cloth1 and set it in a cold place till next day4 ,then make the pickle1 which must be in proportion to the quantity of fish4 ,to one quart of the water in which the salmon was boiled1 allow two quarts of the best vinegar1 one ounce of whole black pepper1 one nutmeg grated and a dozen blades of mace4 ,boil all these together in a kettle closely covered to prevent the flavor from evaporating4 ,when the vinegar thus prepared is quite cold1 pour it over the salmon1 and put on the top a tablespoonful of sweet oil1 which will make it keep the longer4 ,cover it closely1 put it in a dry1 cool place1 and it will be good for many months4 ,this is the nicest way of preserving salmon1 and is approved by all who have tried it4 ,,smoked ,,salmon4 ,smoked salmon to be broiled should be put upon the gridiron first1 with the flesh side to the fire4 ,smoked salmon is very nice when shaved like smoked beef1 and served with coffee or tea4 ,,fricassee ,,salmon4 ,this way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it4 ,cut one and one-half pounds of salmon into pieces one inch square2 put the pieces in a stewpan with half a cupful of water1 a little salt1 a little white pepper1 one clove1 one blade of mace1 three pieces of sugar1 one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar4 ,let this boil up once and add six tomatoes peeled and cut into tiny pieces1 a few sprigs of parsley finely minced1 and one wine-glassful of sherry4 ,let all simmer gently for three-quarters of an hour4 ,serve very hot1 and garnish with dry toast cut in triangular pieces4 ,this dish is good1 very cold1 for luncheon or breakfast4 ,,salmon ,,patties4 ,cut cold1 cooked salmon into dice4 ,heat about a pint of the dice in half a pint of cream4 ,season to taste with cayenne pepper and salt4 ,fill the shells and serve4 ,cold1 cooked fish of any kind may be made into patties in this way4 ,use any fish sauce you choose--all are equally good4 ,,fish ,,and ,,oyster ,,pie4 ,any remains of cold fish1 such as cod or haddock1 #b dozen oysters1 pepper and salt to taste1 bread crumbs1 sufficient for the quantity of fish2 #a_/b teaspoonful of grated nutmeg1 #a teaspoonful of finely chopped parsley4 ,clear the fish from the bones1 and put a layer of it in a pie-dish1 which sprinkle with pepper and salt2 then a layer of bread crumbs1 oysters1 nutmeg and chopped parsley4 ,repeat this till the dish is quite full4 ,you may form a covering either of bread crumbs1 which should be browned1 or puff-paste1 which should be cut off into long strips1 and laid in cross-bars over the fish1 with a line of the paste first laid round the edge4 ,before putting on the top1 pour in some made melted butter1 or a little thin white sauce1 and the oyster-liquor1 and bake4 ,time4--,if of cooked fish1 #a_/d hour2 if made of fresh fish and puff-paste1 #c_/d hour4 ,,steamed ,,fish4 ,secure the tail of the fish in its mouth1 the body in a circle2 pour over it half a pint of vinegar1 seasoned with pepper and salt2 let it stand an hour in a cool place2 pour off the vinegar1 and put it in a steamer over boiling water1 and steam twenty minutes1 or longer for large fish4 ,when the meat easily separates from the bone it is done4 ,drain well and serve on a very clean white napkin1 neatly folded and placed on the platter2 decorate the napkin around the fish with sprigs of curled parsley1 or with fanciful beet cuttings1 or alternately with both4 ,,to ,,broil ,a ,,shad4 ,split and wash the shad and afterwards dry it in a cloth4 ,season it with salt and pepper4 ,have ready a bed of clear1 bright coals4 ,grease your gridiron well1 and as soon as it is hot1 lay the shad upon it1 the flesh side down2 cover with a dripping-pan and broil it for about a quarter of an hour1 or more1 according to the thickness4 ,butter it well and send it to the table4 ,covering it while broiling gives it a more delicious flavor4 ,,baked ,,shad4 ,many people are of the opinion that the very best method of cooking a shad is to bake it4 ,stuff it with bread crumbs1 salt1 pepper1 butter and parsley1 and mix this up with the beaten yolk of egg2 fill the fish with it1 and sew it up or fasten a string around it4 ,pour over it a little water and some butter1 and bake as you would a fowl4 ,a shad will require from an hour to an hour and a quarter to bake4 ,garnish with slices of lemon1 water cress1 etc4 ,dressing for ,baked ,shad4--,boil up the gravy in which the shad was baked1 put in a large tablespoonful of catsup1 a tablespoonful of brown flour which has been wet with cold water1 the juice of a lemon1 and a glass of sherry or ,madeira wine4 ,serve in a sauce boat4 ,,to ,,cook ,a ,,shad ,,roe4 ,drop into boiling water and cook gently for twenty minutes2 then take from the fire and drain4 ,butter a tin plate and lay the drained roe upon it4 ,dredge well with salt and pepper and spread soft butter over it2 then dredge thickly with flour4 ,cook in the oven for half an hour1 basting frequently with salt1 pepper1 flour1 butter and water4 ,,to ,,cook ,,shad ,,roe4 7,another ,way47 ,first partly boil them in a small covered pan1 take out and season them with salt1 a little pepper1 dredge with flour and fry as any fish4 ,,boiled ,,bass4 ,after thoroughly cleaning it place in a saucepan with enough water to cover it2 add two tablespoonfuls of salt2 set the saucepan over the fire1 and when it has boiled about five minutes try to pull out one of the fins2 if it loosens easily from the body carefully take the fish out of the water1 lay it on a platter1 surround it with half a dozen hard-boiled eggs1 and serve it with a sauce4 ,,boiled ,,bluefish4 ,boiled the same as ,,bass4 ,,baked ,,bluefish4 ,baked the same as ,,baked ,,shad--see page #ee4 ,,fried ,,eels4 ,after cleaning the eels well1 cut them in pieces two inches long2 wash them and wipe them dry2 roll them in wheat flour or rolled cracker1 and fry1 as directed for other fish1 in hot lard or beef dripping1 salted4 ,they should be browned all over and thoroughly done4 ,eels are sometimes dipped in batter and then fried1 or into egg and bread crumbs4 ,serve with crisped parsley4 ,,sheepshead ,,with ,,drawn ,,butter4 ,select a medium-sized fish1 clean it thoroughly1 and rub a little salt over it2 wrap it in a cloth and put it in a steamer2 place this over a pot of fast-boiling water and steam one hour2 then lay it whole upon a hot side-dish1 garnish with tufts of parsley and slices of lemon1 and serve with drawn butter1 prepared as follows3 ,take two ounces of butter and roll it into small balls1 dredge these with flour2 put one-fourth of them in a saucepan1 and as they begin to melt1 whisk them2 add the remainder1 one at a time1 until thoroughly smooth2 while stirring1 add a tablespoonful of lemon juice1 half a tablespoonful of chopped parsley2 pour into a hot sauce boat and serve4 ,,baked ,,white ,,fish4 ,thoroughly clean the fish2 cut off the head or not1 as preferred2 cut out the backbone from the head to within two inches of the tail1 and stuff with the following3 ,soak stale bread in water1 squeeze dry2 cut in pieces a large onion1 fry in butter1 chop fine2 add the bread1 two ounces of butter1 salt1 pepper and a little parsley or sage2 heat through1 and when taken off the fire1 add the yolks of two well-beaten eggs2 stuff the fish rather full1 sew up with fine twine1 and wrap with several coils of white tape4 ,rub the fish over slightly with butter2 just cover the bottom of a baking pan with hot water1 and place the fish in it1 standing back upward1 and bent in the form of an ,s4 ,serve with the following dressing3 ,reduce the yolks of two hard-boiled eggs to a smooth paste with two tablespoonfuls good salad oil2 stir in half a teaspoon ,english mustard1 and add pepper and vinegar to taste4 ,,halibut ,,boiled4 ,the cut next to the tail-piece is the best to boil4 ,rub a little salt over it1 soak it for fifteen minutes in vinegar and cold water1 then wash it and scrape it until quite clean2 tie it in a cloth and boil slowly over a moderate fire1 allowing seven minutes' boiling to each pound of fish2 when it is half-cooked1 turn it over in the pot2 serve with drawn butter or egg sauce4 ,boiled halibut minced with boiled potatoes and a little butter and milk makes an excellent breakfast dish4 ,,steamed ,,halibut4 ,select a three-pound piece of white halibut1 cover it with a cloth and place it in a steamer2 set the steamer over a pot of fast-boiling water and steam two hours2 place it on a hot dish surrounded with a border of parsley and serve with egg sauce4 ,,fried ,,halibut4 ,no4 #a4 ,select choice1 firm slices from this large and delicate looking fish1 and1 after carefully washing and drying with a soft towel1 with a sharp knife take off the skin4 ,beat up two eggs and roll out some brittle crackers upon the kneading board until they are as fine as dust4 ,dip each slice into the beaten egg1 then into the cracker crumbs 7after you have salted and peppered the fish71 and place them in a hot frying pan half full of boiling lard1 in which a little butter has been added to make the fish brown nicely2 turn and brown both sides1 remove from frying pan and drain4 ,serve hot4 ,,fried ,,halibut4 ,no4 #b4 ,first fry a few thin slices of salt pork until brown in an iron frying pan2 then take it up on a hot platter and keep it warm until the halibut is fried4 ,after washing and drying two pounds of sliced halibut1 sprinkle it with salt and pepper1 dredge it well with flour1 put it into the hot pork drippings and fry brown on both sides2 then serve the pork with the fish4 ,halibut broiled in slices is a very good way of cooking it1 broiled the same as ,spanish mackerel4 ,,baked ,,halibut4 ,take a nice piece of halibut weighing five or six pounds and lay it in salt water for two hours4 ,wipe it dry and score the outer skin4 ,set it in a dripping pan in a moderately hot oven and bake an hour1 basting often with butter and water heated together in a sauce pan or tin cup4 ,when a fork will penetrate it easily1 it is done4 ,it should be a fine1 brown color4 ,take the gravy in the dripping pan1 add a little boiling water1 should there not be enough1 stir in a tablespoonful of walnut catsup1 a teaspoonful of ,worcestershire sauce1 the juice of a lemon1 and thicken with brown flour1 previously wet with cold water4 ,boil up once and put in a sauce boat4 ,,halibut ,,broiled4 ,broil the same as other fish1 upon a buttered gridiron1 over a clear fire1 first seasoning with salt and pepper1 placed on a hot dish when done1 buttered well and covered closely4 ,,fried ,,brook ,,trout4 ,these delicate fish are usually fried1 and form a delightful breakfast or supper dish4 ,clean1 wash and dry the fish1 split them to the tail1 salt and pepper them1 and flour them nicely4 ,if you use lard instead of the fat of fried salt pork1 put in a piece of butter to prevent their sticking1 and which causes them to brown nicely4 ,let the fat be hot2 fry quickly to a delicate brown4 ,they should be sufficiently browned on one side before turning on the other4 ,they are nice served with slices of fried pork1 fried crisp4 ,lay them side by side on a heated platter1 garnish and send hot to the table4 ,they are often cooked and served with their heads on4 ,,fried ,,smelts4 ,fried with their heads on the same as brook trout4 ,many think that they make a much better appearance as a dish when cooked whole with the heads on1 and nicely garnished for the table4 ,,boiled ,,white ,,fish4 ,taken from ,mrs4 ,a4 ,w4 ,ferry's ,cook ,book1 ,mackinac1 #ahbd4 ,the most delicate mode of cooking white fish4 ,prepare the fish as for broiling1 laying it open2 put it into a dripping pan with the back down2 nearly cover with water2 to one fish two tablespoonfuls of salt2 cover tightly and simmer 7not boil7 one-half hour4 ,dress with gravy1 a little butter and pepper1 and garnish with hard-boiled eggs4 ,,baked ,,white ,,fish4 7,bordeaux ,sauce47 ,clean and stuff the fish4 ,put it in a baking pan and add a liberal quantity of butter1 previously rolled in flour1 to the fish4 ,put in the pan half a pint of claret1 and bake for an hour and a quarter4 ,remove the fish and strain the gravy2 add to the latter a gill more of claret1 a teaspoonful of brown flour and a pinch of cayenne1 and serve with the fish4 ,plankington ,house1 ,milwaukee4 ,,baked ,,salmon ,,trout4 ,this deliciously flavored game-fish is baked precisely as shad or white fish1 but should be accompanied with cream gravy to make it perfect4 ,it should be baked slowly1 basting often with butter and water4 ,when done have ready in a saucepan a cup of cream1 diluted with a few spoonfuls of hot water1 for fear it might clot in heating1 in which have been stirred cautiously two tablespoonfuls of melted butter1 a scant tablespoonful of flour1 and a little chopped parsley4 ,heat this in a vessel set within another of boiling water1 add the gravy from the dripping-pan1 boil up once to thicken1 and when the trout is laid on a suitable hot dish1 pour this sauce around it4 ,garnish with sprigs of parsley4 ,this same fish boiled1 served with the same cream gravy 7with the exception of the fish gravy71 is the proper way to cook it4 ,,to ,,bake ,,smelts4 ,wash and dry them thoroughly in a cloth1 and arrange them nicely in a flat baking-dish2 the pan should be buttered1 also the fish2 season with salt and pepper1 and cover with bread or cracker crumbs4 ,place a piece of butter over each4 ,bake for fifteen or twenty minutes4 ,garnish with fried parsley and cut lemon4 ,,broiled ,,spanish ,,mackerel4 ,split the fish down the back1 take out the backbone1 wash it in cold water1 dry it with a clean1 dry cloth1 sprinkle it lightly with salt and lay it on a buttered gridiron1 over a clear fire1 with the flesh side downward1 until it begins to brown2 then turn the other side4 ,have ready a mixture of two tablespoonfuls of butter melted1 a tablespoonful of lemon juice1 a teaspoonful of salt1 some pepper4 ,dish up the fish hot from the gridiron on a hot dish1 turn over the mixture and serve it while hot4 ,broiled ,spanish mackerel is excellent with other fish sauces4 ,boiled ,spanish mackerel is also very fine with most of the fish sauces1 more especially ,matre d',hotel ,sauce4 ,,boiled ,,salt ,,mackerel4 ,wash and clean off all the brine and salt2 put it to soak with the meat side down1 in cold water over night2 in the morning rinse it in one or two waters4 ,wrap each up in a cloth and put it into a kettle with considerable water1 which should be cold2 cook about thirty minutes4 ,take it carefully from the cloth1 take out the backbones and pour over a little melted butter and cream2 add a light sprinkle of pepper4 ,or make a cream sauce like the following3 ,heat a small cup of milk to scalding4 ,stir into it a teaspoonful of cornstarch wet up with a little water4 ,when this thickens1 add two tablespoonfuls of butter1 pepper1 salt and chopped parsley1 to taste4 ,beat an egg light1 pour the sauce gradually over it1 put the mixture again over the fire1 and stir one minute1 not more4 ,pour upon the fish1 and serve it with some slices of lemon1 or a few sprigs of parsley or water-cress1 on the dish as a garnish4 ,,baked ,,salt ,,mackerel4 ,when the mackerel have soaked over night1 put them in a pan and pour on boiling water enough to cover4 ,let them stand a couple of minutes1 then drain them off1 and put them in the pan with a few lumps of butter2 pour on a half teacupful of sweet cream1 or rich milk1 and a little pepper2 set in the oven and let it bake a little until brown4 ,,fried ,,salt ,,mackerel4 ,select as many salt mackerel as required2 wash and cleanse them well1 then put them to soak all day in cold water1 changing them every two hours2 then put them into fresh water just before retiring4 ,in the morning drain off the water1 wipe them dry1 roll them in flour1 and fry in a little butter on a hot1 thick-bottomed frying pan4 ,serve with a little melted butter poured over1 and garnish with a little parsley4 ,,boiled ,,fresh ,,mackerel4 ,fresh mackerel are cooked in water salted1 and a little vinegar added2 with this exception they can be served in the same way as the salt mackerel4 ,broiled ones are very nice with the same cream sauce1 or you can substitute egg sauce4 ,,potted ,,fresh ,,fish4 ,after the fish has laid in salt water six hours1 take it out1 and to every six pounds of fish take one-quarter cupful each of salt1 black pepper and cinnamon1 one-eighth cupful of allspice1 and one teaspoonful of cloves4 ,cut the fish in pieces and put into a half gallon stone baking-jar1 first a layer of fish1 then the spices1 flour1 and then spread a thin layer of butter on1 and continue so until the dish is full4 ,fill the jar with equal parts of vinegar and water1 cover with tightly fitting lid1 so that the steam cannot escape2 bake five hours1 remove from the oven1 and when it is cold it is to be cut in slices and served4 ,this is a tea or lunch dish4 ,,scalloped ,,crabs4 ,put the crabs into a kettle of boiling water1 and throw in a handful of salt4 ,boil from twenty minutes to half an hour4 ,take them from the water when done and pick out all the meat2 be careful not to break the shell4 ,to a pint of meat put a little salt and pepper2 taste1 and if not enough add more1 a little at a time1 till suited4 ,grate in a very little nutmeg and add one spoonful of cracker or bread crumbs1 two eggs well beaten1 and two tablespoonfuls of butter 7even full72 stir all well together2 wash the shells clean1 and fill each shell full of the mixture2 sprinkle crumbs over the top and moisten with the liquor2 set in the oven till of a nice brown2 a few minutes will do it4 ,send to the table hot1 arranged on large dishes4 ,they are eaten at breakfast or supper4 ,,fish ,,in ,,white ,,sauce4 ,flake up cold boiled halibut and set the plate into the steamer1 that the fish may heat without drying4 ,boil the bones and skin of the fish with a slice of onion and a very small piece of red pepper2 a bit of this the size of a kernel of coffee will make the sauce quite as hot as most persons like it4 ,boil this stock down to half a pint2 thicken with one teaspoonful of butter and one teaspoonful of flour1 mixed together4 ,add one drop of extract of almond4 ,pour this sauce over your halibut and stick bits of parsley over it4 ,,fresh ,,sturgeon ,,steak ,,marinade4 ,take one slice of sturgeon two inches thick2 let it stand in hot water five minutes2 drain1 put it in a bowl and add a gill of vinegar1 two tablespoonfuls of melted butter1 half a teaspoonful of salt1 a saltspoonful of black pepper and the juice of half a lemon2 let it stand six hours1 turning it occasionally2 drain and dry on a napkin2 dip it in egg2 roll in bread crumbs and fry1 or rather boil1 in very hot fat4 ,beat up the yolks of two raw eggs1 add a teaspoonful of ,french mustard1 and by degrees1 half of the marinade1 to make a smooth sauce1 which serve with the fish4 ,,potted ,,fish4 ,take out the backbone of the fish2 for one weighing two pounds take a tablespoonful of allspice and cloves mixed2 these spices should be put into little bags of not too thick muslin2 put sufficient salt directly upon each fish2 then roll in cloth1 over which sprinkle a little cayenne pepper2 put alternate layers of fish1 spice and sage in an earthen jar2 cover with the best cider vinegar2 cover the jar closely with a plate1 and over this1 put a covering of dough1 rolled out to twice the thickness of pie crust4 ,make the edges of paste1 to adhere closely to the sides of the jar1 so as to make it air tight4 ,put the jar into a pot of cold water and let it boil from three to five hours1 according to quantity4 ,ready when cold4 ,,mayonnaise ,,fish4 ,take a pound or so of cold boiled fish 7halibut1 rock or cod71 not chop1 but cut1 into pieces an inch in length4 ,mix in a bowl a dressing as follows3 ,the yolks of four boiled eggs rubbed to a smooth paste with salad oil or butter2 add to these salt1 pepper1 mustard1 two teaspoonfuls of white sugar1 and1 lastly1 six tablespoonfuls of vinegar4 ,beat the mixture until light1 and just before pouring it over the fish1 stir in lightly the frothed white of a raw egg4 ,serve the fish in a glass dish1 with half the dressing stirred in with it4 ,spread the remainder over the top1 and lay lettuce leaves 7from the core of the head of lettuce7 around the edges1 to be eaten with it4 ,,fish ,,chowder4 7,rhode ,island47 ,fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in2 take them out and chop them into small pieces1 put them back into the bottom of the pot with their own gravy4 7,this is much better than having the slices whole47 ,cut four pounds of fresh cod or sea-bass into pieces two inches square1 and lay enough of these on the pork to cover it4 ,follow with a layer of chopped onions1 a little parsley1 summer savory and pepper1 either black or cayenne4 ,then a layer of split ,boston1 or butter1 or whole cream crackers1 which have been soaked in warm water until moistened through1 but not ready to break4 ,above this put a layer of pork and repeat the order given above--onions1 seasoning 7not too much71 crackers and pork1 until your materials are exhausted4 ,let the topmost layer be buttered crackers well soaked4 ,pour in enough cold water to barely cover all4 ,cover the pot1 stew gently for an hour1 watching that the water does not sink too low4 ,should it leave the upper layer exposed1 replenish cautiously from the boiling tea-kettle4 ,when the chowder is thoroughly done1 take out with a perforated skimmer and put into a tureen4 ,thicken the gravy with a tablespoonful of flour and about the same quantity of butter2 boil up and pour over the chowder4 ,serve sliced lemon1 pickles and stewed tomatoes with it1 that the guests may add if they like4 ,,codfish ,,balls4 ,take a pint bowl of codfish picked very fine1 two pint bowls of whole raw peeled potatoes1 sliced thickly2 put them together in plenty of cold water and boil until the potatoes are thoroughly cooked2 remove from the fire and drain off all the water4 ,mash them with the potato masher1 add a piece of butter the size of an egg1 one well-beaten egg1 and three spoonfuls of cream or rich milk4 ,flour your hands and make into balls or cakes4 ,put an ounce each of butter and lard into a frying pan2 when hot1 put in the balls and fry a nice brown4 ,do not freshen the fish before boiling with the potatoes4 ,many cooks fry them in a quantity of lard similar to boiled doughnuts4 ,,stewed ,,codfish4 7,salt47 ,take a thick1 white piece of salt codfish1 lay it in cold water for a few minutes to soften it a little1 enough to render it more easily to be picked up4 ,shred it in very small bits1 put it over the fire in a stew pan with cold water2 let it come to a boil1 turn off this water carefully1 and add a pint of milk to the fish1 or more according to quantity4 ,set it over the fire again and let it boil slowly about three minutes1 now add a good-sized piece of butter1 a shake of pepper and a thickening of a tablespoonful of flour in enough cold milk to make a cream4 ,stew five minutes longer1 and just before serving stir in two well-beaten eggs4 ,the eggs are an addition that could be dispensed with1 however1 as it is very good without them4 ,an excellent breakfast dish4 ,,codfish ,a ,,la ,,mode4 ,pick up a teacupful of salt codfish very fine and freshen--the desiccated is nice to use2 two cups mashed potatoes1 one pint cream or milk1 two well-beaten eggs1 half a cup butter1 salt and pepper2 mix2 bake in an earthen baking dish from twenty to twenty-five minutes2 serve in the same dish1 placed on a small platter1 covered with a fine napkin4 ,,boiled ,,fresh ,,cod4 ,sew up the piece of fish in thin cloth1 fitted to shape2 boil in salted water 7boiling from the first71 allowing about fifteen minutes to the pound4 ,carefully unwrap and pour over it warm oyster sauce4 ,a whole one boiled the same4 ,hotel ,brighton4 ,,scalloped ,,fish4 ,pick any cold fresh fish1 or salt codfish1 left from the dinner1 into fine bits1 carefully removing all the bones4 ,take a pint of milk in a suitable dish and place it in a saucepan of boiling water2 put into it a few slices of onion cut very fine1 a sprig of parsley minced fine1 add a piece of butter as large as an egg1 a pinch of salt1 a sprinkle of white pepper1 then stir in two tablespoonfuls of cornstarch1 or flour1 rubbed in a little cold milk2 let all boil up and remove from the fire4 ,take a dish you wish to serve it in1 butter the sides and bottom4 ,put first a layer of the minced fish1 then a layer of the cream1 then sprinkle over that some cracker or bread crumbs1 then a layer of fish again1 and so on until the dish is full2 spread cracker or bread crumbs last on the top to prevent the milk from scorching4 ,this is a very good way to use up cold fish1 making a nice breakfast dish1 or a side dish for dinner4 ,,fish ,,fritters4 ,take a piece of salt codfish1 pick it up very fine1 put it into a saucepan1 with plenty of cold water2 bring it to a boil1 turn off the water1 and add another of cold water2 let this boil with the fish about fifteen minutes1 very slowly2 strain off this water1 making the fish quite dry1 and set aside to cool4 ,in the meantime1 stir up a batter of a pint of milk1 four eggs1 a pinch of salt1 one large teaspoonful of baking powder in flour1 enough to make thicker than batter cakes4 ,stir in the fish and fry like any fritters4 ,very fine accompaniment to a good breakfast4 ,,boiled ,,salt ,,codfish4 7,new ,england ,style47 ,cut the fish into square pieces1 cover with cold water1 set on the back part of the stove2 when hot1 pour off water and cover again with cold water2 let it stand about four hours and simmer1 not boil2 put the fish on a platter1 then cover with a drawn-butter gravy and serve4 ,many cooks prefer soaking the fish over night4 ,,boiled ,,codfish ,,and ,,oyster ,,sauce4 ,lay the fish in cold1 salted water half an hour before it is time to cook it1 then roll it in a clean cloth dredged with flour2 sew up the edges in such a manner as to envelop the fish entirely1 yet have but one thickness of cloth over any part4 ,put the fish into boiling water slightly salted2 add a few whole cloves and peppers and a bit of lemon peel2 pull gently on the fins1 and when they come out easily the fish is done4 ,arrange neatly on a folded napkin1 garnish and serve with oyster sauce4 ,take six oysters to every pound of fish and scald 7blanch7 them in a half-pint of hot oyster liquor2 take out the oysters and add to the liquor1 salt1 pepper1 a bit of mace and an ounce of butter2 whip into it a gill of milk containing half of a teaspoonful of flour4 ,simmer a moment2 add the oysters1 and send to table in a sauce boat4 ,egg sauce is good with this fish4 ,,baked ,,codfish4 ,if salt fish1 soak1 boil and pick the fish1 the same as for fish-balls4 ,add an equal quantity of mashed potatoes1 or cold1 boiled1 chopped potatoes1 a large piece of butter1 and warm milk enough to make it quite soft4 ,put it into a buttered dish1 rub butter over the top1 shake over a little sifted flour1 and bake about thirty minutes1 and until a rich brown4 ,make a sauce of drawn butter1 with two hard-boiled eggs sliced1 served in a gravy boat4 ,,codfish ,,steak4 7,new ,england ,style47 ,select a medium-sized fresh codfish1 cut it in steaks crosswise of the fish1 about an inch and a half thick2 sprinkle a little salt over them1 and let them stand two hours4 ,cut into dice a pound of salt fat pork1 fry out all the fat from them and remove the crisp bits of pork2 put the codfish steaks in a pan of corn meal1 dredge them with it1 and when the pork fat is smoking hot1 fry the steaks in it to a dark brown color on both sides4 ,squeeze over them a little lemon juice1 add a dash of freshly ground pepper1 and serve with hot1 old-fashioned1 well-buttered ,johnny ,cake4 ,,salmon ,,croquettes4 ,one pound of cooked salmon 7about one and a half pints when chopped71 one cup of cream1 two tablespoonfuls of butter1 one tablespoonful of flour1 three eggs1 one pint of crumbs1 pepper and salt2 chop the salmon fine1 mix the flour and butter together1 let the cream come to a boil1 and stir in the flour and butter1 salmon and seasoning2 boil one minute2 stir in one well-beaten egg1 and remove from the fire2 when cold make into croquettes2 dip in beaten egg1 roll in crumbs and fry4 ,canned salmon can be used4 ,,shell-,,fish ,,stewed ,,water ,,turtles1 ,,or ,,terrapins4 ,select the largest1 thickest and fattest1 the females being the best2 they should be alive when brought from market4 ,wash and put them alive into boiling water1 add a little salt1 and boil them until thoroughly done1 or from ten to fifteen minutes1 after which take off the shell1 extract the meat1 and remove carefully the sand-bag and gall2 also all the entrails2 they are unfit to eat1 and are no longer used in cooking terrapins for the best tables4 ,cut the meat into pieces1 and put it into a stewpan with its eggs1 and sufficient fresh butter to stew it well4 ,let it stew till quite hot throughout1 keeping the pan carefully covered1 that none of the flavor may escape1 but shake it over the fire while stewing4 ,in another pan make a sauce of beaten yolk of egg1 highly flavored with ,madeira or sherry1 and powdered nutmeg and mace1 a gill of currant jelly1 a pinch of cayenne pepper1 and salt to taste1 enriched with a large lump of fresh butter4 ,stir this sauce well over the fire1 and when it has almost come to a boil take it off4 ,send the terrapins to the table hot in a covered dish1 and the sauce separately in a sauce tureen1 to be used by those who like it1 and omitted by those who prefer the genuine flavor of the terrapins when simply stewed with butter4 ,this is now the usual mode of dressing terrapins in ,maryland1 ,virginia1 and many other parts of the ,south1 and will be found superior to any other4 ,if there are no eggs in the terrapin1 egg balls may be substituted4 7,see recipe47 ,,stewed ,,terrapin1 ,,with ,,cream4 ,place in a saucepan1 two heaping tablespoonfuls of butter and one of dry flour2 stir it over the fire until it bubbles2 then gradually stir in a pint of cream1 a teaspoonful of salt1 a quarter of a teaspoonful of white pepper1 the same of grated nutmeg1 and a very small pinch of cayenne4 ,next1 put in a pint of terrapin meat and stir all until it is scalding hot4 ,move the saucepan to the back part of the stove or range1 where the contents will keep hot but not boil2 then stir in four well-beaten yolks of eggs2 do not allow the terrapin to boil after adding the eggs1 but pour it immediately into a tureen containing a gill of good ,madeira and a tablespoonful of lemon juice4 ,serve hot4 ,,stewed ,,terrapin4 ,plunge the terrapins alive into boiling water1 and let them remain until the sides and lower shell begin to crack--this will take less than an hour2 then remove them and let them get cold2 take off the shell and outer skin1 being careful to save all the blood possible in opening them4 ,if there are eggs in them put them aside in a dish2 take all the inside out1 and be very careful not to break the gall1 which must be immediately removed or it will make the rest bitter4 ,it lies within the liver4 ,then cut up the liver and all the rest of the terrapin into small pieces1 adding the blood and juice that have flowed out in cutting up2 add half a pint of water2 sprinkle a little flour over them as you place them in the stewpan2 let them stew slowly ten minutes1 adding salt1 black and cayenne pepper1 and a very small blade of mace2 then add a gill of the best brandy and half a pint of the very best sherry wine2 let it simmer over a slow fire very gently4 ,about ten minutes or so1 before you are ready to dish them1 add half a pint of rich cream1 and half a pound of sweet butter1 with flour1 to prevent boiling2 two or three minutes before taking them off the fire peel the eggs carefully and throw them in whole4 ,if there should be no eggs use the yolks of hens' eggs1 hard boiled4 ,this recipe is for four terrapins4 ,rennert's ,hotel1 ,baltimore4 ,illustration3 ,,basting ,,the ,,turkey4 ,,oiled ,,lobster4 ,put a handful of salt into a large kettle or pot of boiling water4 ,when the water boils very hard put in the lobster1 having first brushed it and tied the claws together with a bit of twine4 ,keep it boiling from twenty minutes to half an hour1 in proportion to its size4 ,if boiled too long the meat will be hard and stringy4 ,when it is done take it out1 lay it on its claws to drain1 and then wipe it dry4 ,it is scarcely necessary to mention that the head of a lobster and what are called the lady fingers are not to be eaten4 ,very large lobsters are not the best1 the meat being coarse and tough4 ,the male is best for boiling2 the flesh is firmer and the shell a brighter red4 ,it may readily be distinguished from the female2 the tail is narrower1 and the two uppermost fins within the tail are stiff and hard4 ,those of the hen lobster are not so1 and the tail is broader4 ,hen lobsters are preferred for sauce or salad1 on account of their coral4 ,the head and small claws are never used4 ,they should be alive and freshly caught when put into the boiling kettle4 ,after being cooked and cooled1 split open the body and tail and crack the claws1 to extract the meat4 ,the sand pouch found near the throat should be removed4 ,care should be exercised that none of the feathery1 tough1 gill-like particles found under the body shell get mixed with the meat1 as they are indigestible and have caused much trouble4 ,they are supposed to be the cause of so-called poisoning from eating lobster4 ,serve on a platter4 ,lettuce and other concomitants of a salad should also be placed on the table or platter4 ,,scalloped ,,lobster4 ,butter a deep dish and cover the bottom with fine bread crumbs2 put on this a layer of chopped lobster1 with pepper and salt2 so on1 alternately1 until the dish is filled1 having crumbs on top4 ,put on bits of butter1 moisten with milk and bake about twenty minutes4 ,,deviled ,,lobster4 ,take out all the meat from a boiled lobster1 reserving the coral2 season highly with mustard1 cayenne1 salt and some kind of table sauce2 stew until well mixed and put it in a covered saucepan1 with just enough hot water to keep from burning2 rub the coral smooth1 moistening with vinegar until it is thin enough to pour easily1 then stir it into the saucepan4 ,the dressing should be prepared before the meat is put on the fire1 and which ought to boil but once before the coral is put in2 stir in a heaping teaspoonful of butter1 and when it boils again it is done and should be taken up at once1 as too much cooking toughens the meat4 ,,lobster ,,croquettes4 ,take any of the lobster remaining from table and pound it until the dark1 light meat and coral are well mixed2 put with it not quite as much fine bread crumbs2 season with pepper1 salt and a very little cayenne pepper2 add a little melted butter1 about two tablespoonfuls if the bread is rather dry2 form into egg-shaped or round balls2 roll them in egg1 then in fine crumbs1 and fry in boiling lard4 ,,lobster ,,patties4 ,cut some boiled lobster in small pieces2 then take the small claws and the spawn1 put them in a suitable dish1 and jam them to a paste with a potato masher4 ,now add to them a ladleful of gravy or broth1 with a few bread crumbs2 set it over the fire and boil2 strain it through a strainer1 or sieve1 to the thickness of a cream1 and put half of it to your lobsters1 and save the other half to sauce them with after they are baked4 ,put to the lobster the bigness of an egg of butter1 a little pepper and salt2 squeeze in a lemon1 and warm these over the fire enough to melt the butter1 set it to cool1 and sheet your patty pan or a plate or dish with good puff paste1 then put in your lobster1 and cover it with a paste2 bake it within three-quarters of an hour before you want it2 when it is baked1 cut up your cover1 and warm up the other half of your sauce above mentioned1 with a little butter1 to the thickness of cream1 and pour it over your patty1 with a little squeezed lemon2 cut your cover in two1 and lay it on the top1 two inches distant1 so that what is under may be seen4 ,you may bake crawfish1 shrimps or prawns the same way2 and they are all proper for plates or little dishes for a second course4 ,,lobster ,,la ,,newburg4 ,take one whole lobster1 cut up in pieces about as large as a hickory nut4 ,put in the same pan with a piece of butter size of a walnut1 season with salt and pepper to taste1 and thicken with heavy cream sauce2 add the yolk of one egg and two oz4 of sherry wine4 ,cream sauce for above is made as follows3 #a oz4 butter1 melted in saucepan2 #b oz4 flour1 mixed with butter1 thin down to proper consistency with boiling cream4 ,rector's ,oyster ,house1 ,chicago4 ,,baked ,,crabs4 ,mix with the contents of a can of crabs1 bread crumbs or pounded crackers4 ,pepper and salt the whole to taste2 mince some cold ham2 have the baking pan well buttered1 place therein first a layer of the crab meat1 prepared as above1 then a layer of the minced ham1 and so on1 alternately until the pan is filled4 ,cover the top with bread crumbs and bits of butter1 and bake4 ,,deviled ,,crabs4 ,half a dozen fresh crabs1 boiled and minced1 two ounces of butter1 one small teaspoonful of mustard powder2 cayenne pepper and salt to taste4 ,put the meat into a bowl and mix carefully with it an equal quantity of fine bread crumbs4 ,work the butter to a light cream1 mix the mustard well with it1 then stir in very carefully1 a handful at a time1 the mixed crabs1 a tablespoonful of cream and crumbs4 ,season to taste with cayenne pepper and salt2 fill the crab shells with the mixture1 sprinkle bread crumbs over the tops1 put three small pieces of butter upon the top of each1 and brown them quickly in a hot oven4 ,they will puff in baking and will be found very nice4 ,half the quantity can be made4 ,a crab shell will hold the meat of two crabs4 ,,crab ,,croquettes4 ,pick the meat of boiled crabs and chop it fine4 ,season to taste with pepper1 salt and melted butter4 ,moisten it well with rich milk or cream1 then stiffen it slightly with bread or cracker crumbs4 ,add two or three well-beaten eggs to bind the mixture4 ,form the croquettes1 egg and bread1 crumb them and fry them delicately in boiling lard4 ,it is better to use a wire frying basket for croquettes of all kinds4 ,,to ,,make ,a ,,crab ,,pie4 ,procure the crabs alive1 and put them in boiling water1 along with some salt4 ,boil them for a quarter of an hour or twenty minutes1 according to the size4 ,when cold pick the meat from the claws and body4 ,chop all together1 and mix it with crumbs of bread1 pepper and salt1 and a little butter4 ,put all this into the shell and brown in a hot oven4 ,a crab shell will hold the meat of two crabs4 ,,crabs4 7,soft ,shell47 ,crabs may be boiled as lobsters4 ,they make a fine dish when stewed4 ,take out the meat from the shell1 put it into a saucepan with butter1 pepper1 salt1 a pinch of mace and a very little water2 dredge with flour and let simmer five minutes over a slow fire4 ,serve hot2 garnish the dish with the claws laid around it4 ,the usual way of cooking them is frying them in plenty of butter and lard mixed2 prepare them the same as frying fish4 ,the spongy substance from the sides should be taken off1 also the sand bag4 ,fry a nice brown and garnish with parsley4 ,,oysters4 ,oysters must be fresh and fat to be good4 ,they are in season from ,september to ,may4 ,the small ones1 such as are sold by the quart1 are good for pies1 fritters1 or stews2 the largest of this sort are nice for frying or pickling for family use4 ,,fried ,,oysters4 ,take large oysers from their own liquor into a thickly folded napkin to dry them2 then make hot an ounce each of butter and lard in a thick-bottomed frying pan4 ,season the oysters with pepper and salt1 then dip each one into egg and cracker crumbs rolled fine1 until it will take up no more4 ,place them in the hot grease and fry them a delicate brown1 turning them on both sides by sliding a broad-bladed knife under them4 ,serve them crisp and hot4 ,boston ,oyster ,house4 ,some prefer to roll oysters in corn meal and others use flour1 but they are much more crisp with egg and cracker crumbs4 ,,oysters ,,fried ,,in ,,batter4 ,ingredients4--,one-half pint of oysters1 two eggs1 one-half pint of milk1 sufficient flour to make the batter2 pepper and salt to taste2 when liked1 a little nutmeg2 hot lard4 ,scald the oysters in their own liquor1 beard them1 and lay them on a cloth to drain thoroughly4 ,break the eggs into a basin1 mix the flour with them1 add the milk gradually1 with nutmeg and seasoning1 and put the oysters in a batter4 ,make some lard hot in a deep frying pan2 put in the oysters one at a time2 when done1 take them up with a sharp pointed skewer and dish them on a napkin4 ,fried oysters are frequently used for garnishing boiled fish1 and then a few bread crumbs should be added to the flour4 ,,stewed ,,oysters4 7,in ,milk or ,cream47 ,drain the liquor from two quarts of oysters2 mix with it a small teacupful of hot water1 add a little salt and pepper and set it over the fire in a saucepan4 ,let it boil up once1 put in the oysters1 let them come to a boil1 and when they ruffle add two tablespoonfuls of butter4 ,the instant it is melted and well stirred in1 put in a pint of boiling milk and take the saucepan from the fire4 ,serve with oyster or cream crackers4 ,serve while hot4 ,if thickening is preferred1 stir in a little flour or two tablespoonfuls of cracker crumbs4 ,,plain ,,oyster ,,stew4 ,same as milk or cream stew1 using only oyster liquor and water instead of milk or cream1 adding more butter after taking up4 ,,oyster ,,soup4 ,for oyster soup1 see ,,soups4 ,,dry ,,oyster ,,stew4 ,take six to twelve large oysters and cook them in half a pint of their own liquor2 season with butter and white pepper2 cook for five minutes1 stirring constantly4 ,serve in hot soup plates or bowls4 ,fulton ,market1 ,new ,york4 ,,boston ,,fry4 ,prepare the oysters in egg batter and fine cracker meal2 fry in butter over a slow fire for about ten minutes2 cover the hollow of a hot platter with tomato sauce2 place the oysters in it1 but not covering2 garnished with chopped parsley sprinkled over the oysters4 ,boston ,oyster ,house4 ,,broiled ,,oysters4 ,dry a quart of oysters in a cloth1 dip each in melted butter well peppered2 then in beaten egg1 or not1 then in bread or cracker crumbs also peppered4 ,broil on a wire broiler over live coals three to five minutes4 ,dip over each a little melted butter4 ,serve hot4 ,,roast ,,oysters ,,in ,,the ,,shell4 ,no4 #a4 ,select the large ones1 those usually termed ,saddle ,rocks1 formerly known as a distinct variety1 but which are now but the large oysters selected from any beds2 wash and wipe them1 and place with the upper or deep shell down1 to catch the juice1 over or on live coals4 ,when they open their shells1 remove the shallow one1 being careful to save all the juice in the other2 place them1 shells and all1 on a hot platter1 and send to the table hot to be seasoned by each person with butter and pepper to taste4 ,if the oysters are fine1 and they are just cooked enough and served hot1 this is1 par excellence1 the style4 ,,oyster ,,roast4 ,no4 #b4 ,put one quart of oysters in a basin with their own liquor and let them boil three or four minutes2 season with a little salt1 pepper and a heaping spoonful of butter4 ,serve on buttered toast4 ,,steamed ,,oysters4 ,wash and drain a quart of counts or select oysters2 put them in a shallow pan and place in a steamer over boiling water2 cover and steam till they are plump1 with the edges ruffled1 but no longer4 ,place to a heated dish1 with butter1 pepper1 and salt1 and serve4 ,baltimore ,style ,,steamed ,,oysters ,,in ,,the ,,shell4 ,wash and place them in an air-tight vessel1 laying them the upper shell downward1 so that the liquor will not run out when they open4 ,place this dish or vessel over a pot of boiling water where they will get the steam4 ,boil them rapidly until the shells open1 about fifteen to twenty minutes4 ,serve at once while hot1 seasoned with butter1 salt and pepper4 ,,pan ,,oysters4 ,no4 #a4 ,cut some stale bread into thin slices1 taking off all the crust1 round the slices to fit patty-pans2 toast1 butter1 place them in the pans and moisten with three or four teaspoonfuls of oyster liquor2 place on the toast a layer of oysters1 sprinkle with pepper1 and put a small piece of butter on top of each pan2 place all the pans in a baking-pan1 and place in the oven1 covering tightly4 ,they will cook in seven or eight minutes if the oven is hot2 or1 cook till the beards are ruffled2 remove the cover1 sprinkle lightly with salt1 replace1 and cook one minute longer4 ,serve in patty pans4 ,they are delicious4 ,new ,york ,style4 ,,pan ,,oysters4 ,no4 #b4 ,lay in a thin pie tin or dripping-pan1 half a pint of large oysters1 or more if required2 have the pan large enough so that each oyster will lie flat on the bottom2 put in over them a little oyster liquor1 but not enough to float2 place them carefully in a hot oven and just heat them through thoroughly--do not bake them--which will be in three to five minutes1 according to fire2 take them up and place on toast2 first moistened with the hot juice from the pan4 ,are a very good substitute for oysters roasted in the shell1 the slow cooking bringing out the flavor4 ,french ,restaurant1 ,new ,orleans1 ,la4 ,,oyster ,,fritters4 ,select plump1 good-sized oysters2 drain off the juice1 and to a cup of this juice add a cup of milk1 a little salt1 four well-beaten eggs1 and flour enough to make batter like griddle-cakes4 ,envelope an oyster in a spoonful of this batter 7some cut them in halves or chop them fine71 then fry in butter and lard1 mixed in a frying pan the same as we fry eggs1 turning to fry brown on both sides4 ,send to the table very hot4 ,delmonico4 ,most cooks fry oyster fritters the same as crullers1 in a quantity of hot lard1 but this is not always convenient2 either way they are excellent4 ,,oyster ,,patties4 ,line patty-pans with thin pastry1 pressing it well to the tin4 ,put a piece of bread or a ball of paper in each4 ,cover them with paste and brush them over with the white of an egg4 ,cut an inch square of thin pastry1 place on the centre of each1 glaze this also with egg1 and bake in a quick oven fifteen to twenty minutes4 ,remove the bread or paper when half cold4 ,scald as many oysters as you require 7allowing two for each patty1 three if small7 in their own liquor4 ,cut each in four and strain the liquor4 ,put two tablespoonfuls of butter and two of flour into a thick saucepan2 stir them together over the fire till the flour smells cooked1 and then pour half a pint of oyster liquor and half a pint of milk into the flour and butter4 7,if you have cream use it instead of milk47 ,stir till it is a thick1 smooth sauce4 ,put the oysters into it and let them boil once4 ,beat the yolks of two eggs4 ,remove the oysters for one minute from the fire1 then stir the eggs into them till the sauce looks like thick custard4 ,fill the patties with this oyster fricassee1 taking care to make it hot by standing in boiling water before dinner on the day required1 and to make the patty cases hot before you fill them4 ,,fulton ,,market ,,roast4 ,it is still known in ,new ,york from the place at which it was and is still served4 ,take nine large oysters out of the shell2 wash1 dry and roast over a charcoal fire1 on a broiler4 ,two minutes after the shells open they will be done4 ,take them off quickly1 saving the juice in a small shallow1 tin pan2 keep hot until all are done2 butter them and sprinkle with pepper4 ,this is served for one person when calling for a roast of this kind4 ,it is often poured over a slice of toast4 ,,scalloped ,,oysters4 ,have ready about a pint of fine cracker crumbs4 ,butter a deep earthen dish2 put a layer of the cracker crumbs on the bottom2 wet this with some of the oyster liquor2 next have a layer of oysters2 sprinkle with salt and pepper1 and lay small bits of butter upon them2 then add another layer of cracker crumbs and oyster juice2 then oysters1 pepper1 salt and butter1 and so on1 until the dish is full2 the top layer to be cracker crumbs4 ,beat up an egg in a cup of milk and turn over all4 ,cover the dish and set it in the oven for thirty or forty-five minutes4 ,when baked through1 uncover the top1 set on the upper grate and brown4 ,,oyster ,,pot-,,pie4 ,scald a quart can of oysters in their own liquor2 when it boils1 skim out the oysters and set them aside in a warm place4 ,to the liquor add a pint of hot water2 season well with salt and pepper1 a generous piece of butter1 thicken with flour and cold milk4 ,have ready nice light biscuit dough1 rolled twice as thick as pie crust2 cut out into inch squares1 drop them into the boiling stew1 cover closely1 and cook forty minutes4 ,when taken up1 stir the oysters into the juice and serve all together in one dish4 ,a nice side entre4 ,prince's ,bay1 ,s4 ,i4 ,,boston ,,oyster ,,pie4 ,having buttered the inside of a deep pie plate1 line it with puff paste1 or common pie crust1 and prepare another sheet of paste for the lid2 put a clean towel into the dish 7folded so as to support the lid71 set it into the oven and bake the paste well2 when done1 remove the lid and take out the towel4 ,while the paste is baking1 prepare the oysters4 ,having picked off carefully every bit of shell that may be found about them1 drain the liquor into a pan and put the oysters into a stewpan with barely enough of the liquor to keep them from burning2 season them with pepper1 salt and butter2 add a little sweet cream or milk1 and one or two crackers rolled fine2 let the oysters simmer1 but not boil1 as that will shrivel them4 ,remove the upper crust of pastry and fill the dish with the oysters and gravy4 ,replace the cover and serve hot4 ,some prefer baking the upper crust on a pie plate1 the same size as the pie1 then slipping it off on top of the pie after the same pie is filled with the oysters4 ,,mock ,,oysters4 ,grate the corn1 while green and tender1 with a coarse grater1 into a deep dish4 ,for two ears of corn1 allow one egg2 beat the whites and yolks separately1 and add them to the corn1 with one tablespoonful of wheat flour and one of butter1 a teaspoonful of salt and pepper to taste4 ,drop spoonfuls of this batter into a frying pan with hot butter and lard mixed1 and fry a light brown on both sides4 ,in taste1 they have a singular resemblance to fried oysters4 ,the corn must be young4 ,,fricasseed ,,oysters4 ,take a slice of raw ham1 which has been pickled1 but not smoked1 and soak in boiling water for half an hour2 cut it in quite small pieces1 and put in a saucepan with two-thirds of a pint of veal or chicken broth1 well strained2 the liquor from a quart of oysters1 one small onion1 minced fine1 a little chopped parsley1 sweet marjoram1 and pepper2 let them simmer for twenty minutes1 and then boil rapidly for two or three minutes2 skim well and add one scant tablespoon of cornstarch1 mixed smoothly in one-third cup of milk2 stir constantly1 and when it boils add the oysters and one ounce of butter2 after which1 just let it come to a boil1 and remove the oysters to a deep dish2 beat one egg1 and add to it gradually some of the hot broth1 and1 when cooked1 stir it into the pan2 season with salt1 and pour the whole over the oysters4 ,when placed upon the table1 squeeze the juice of a lemon over it4 ,small ,oyster ,pies4 ,for each pie take a tin plate half the size of an ordinary dinner plate2 butter it1 and cover the bottom with a puff paste1 as for pies2 lay on it five or six select oysters1 or enough to cover the bottom2 butter them and season with a little salt and plenty of pepper2 spread over this an egg batter1 and cover with a crust of the paste1 making small openings in it with a fork4 ,bake in a hot oven fifteen to twenty minutes1 or until the top is nicely browned4 ,boston ,oyster ,house4 ,,stewed ,,clams4 ,wash clean as many round clams as required2 pile them in a large iron pot1 with half a cupful of hot water in the bottom1 and put over the fire2 as soon as the shells open take out the clams1 cut off the hard1 uneatable fringe from each with strong1 clean scissors1 put them into a stewpan with the broth from the pot1 and boil slowly till they are quite tender2 pepper well and thicken the gravy with flour stirred into melted butter4 ,or1 you may get two dozen freshly opened very small clams4 ,boil a pint of milk1 a dash of white pepper and a small pat of butter4 ,now add the clams4 ,let them come to a boil and serve4 ,longer boiling will make the clams almost indigestible4 ,,roast ,,clams ,,in ,,the ,,shell4 ,roast in a pan over a hot fire1 or in a hot oven1 or1 at a ,clam ,bake1 on hot stones2 when they open1 empty the juice into a saucepan2 add the clams1 with butter1 pepper and a very little salt4 ,rye ,beach4 ,,clam ,,fritters4 ,take fifty small or twenty-five large sand clams from their shells2 if large1 cut each in two1 lay them on a thickly-folded napkin2 put a pint bowl of wheat flour into a basin1 add to it three well-beaten eggs1 half a pint of sweet milk and nearly as much of their own liquor2 beat the batter until it is smooth and perfectly free from lumps1 then stir in the clams4 ,put plenty of lard or beef fat into a thick-bottomed frying pan1 let it become boiling hot2 put in the batter by the spoonful2 let them fry gently2 when one side is a delicate brown turn the other4 ,,clam ,,chowder4 ,the materials needed are fifty round clams 7quahogs71 a large bowl of salt pork cut up fine1 the same of onions finely chopped1 and the same 7or more1 if you desire7 of potatoes cut into eighths or sixteenths of original size2 wash the clams very thoroughly and put them in a pot with half a pint of water2 when the shells are open they are done2 then take them from the shells and chop fine1 saving all the clam water for the chowder2 fry out the pork very gently1 and when the scraps are a good brown take them out and put in the chopped onions to fry2 they should be fried in a frying pan1 and the chowder kettle be made very clean before they are put in it1 or the chowder will burn4 7,the chief secret in chowder-making is to fry the onions so delicately that they will be missing in the chowder47 ,add a quart of hot water to the onions2 put in the clams1 clam-water and pork scraps4 ,after it boils1 add the potatoes1 and when they are cooked1 the chowder is finished4 ,just before it is taken up1 thicken it with a cup of powdered crackers1 and add a quart of fresh milk4 ,if too rich1 add more water4 ,no seasoning is needed but good black pepper4 ,with the addition of six sliced tomatoes1 or half a can of the canned ones1 this is the best recipe of this kind1 and is served in many of our best restaurants4 ,new ,bedford ,recipe4 ,,scalloped ,,clams4 ,purchase a dozen large soft clams in the shell and three dozen opened clams4 ,ask the dealer to open the first dozen1 care being used not to injure the shells1 which are to be used in cooking the clams4 ,clean the shells well1 and put two soft clams on each half shell2 add to each a dash of white pepper1 and half a teaspoonful of minced celery4 ,cut a slice of fat bacon into the smallest dice1 add four of these to each shell1 strew over the top a thin layer of cracker dust2 place a piece of table butter on top1 and bake in the oven until brown4 ,they are delightful when properly prepared4 ,,scallops4 ,if bought in the shell boil them and take out the hearts1 which is the only part used4 ,dip them in beaten egg and fry in the same manner as oysters4 ,some prefer them stewed the same as oysters4 ,,frogs ,,fried4 ,frog are usually fried1 and are considered a great delicacy4 ,only the hind-legs and quarters are used4 ,clean them well1 season1 and fry in egg batter1 or dip in beaten egg and fine cracker crumbs1 the same as oysters4 ,,frogs ,,stewed4 ,wash and skin the quarters1 parboil them about three minutes1 drain them4 ,now put into a stewpan two ounces of butter4 ,when it is melted1 lay in the frogs1 and fry about two minutes1 stirring them to prevent burning2 shake over them a tablespoonful of sifted flour and stir it into them2 add a sprig of parsley1 a pinch of powdered summer savory1 a bay leaf1 three slices of onion1 salt and pepper1 a cup of hot water and one of cream4 ,boil gently until done2 remove the legs1 strain and mix into the gravy the yolks of two eggs1 well beaten to a cream2 put the legs in a suitable dish1 pour over the gravy and serve4 ,,poultry ,,and ,,game ,in choosing poultry1 select those that are fresh and fat1 and the surest way to determine whether they are young is to try the skin under the leg or wing4 ,if it is easily broken1 it is young2 or1 turn the wing backwards1 if the joint yields readily1 it is tender4 ,when poultry is young the skin is thin and tender1 the legs smooth1 the feet moist and limber1 and the eyes full and bright4 ,the body should be thick and the breast fat4 ,old turkeys have long hairs1 and the flesh is purplish where it shows under the skin on the legs and back4 ,about ,march they deteriorate in quality4 ,young ducks and geese are plump1 with light1 semi-transparent fat1 soft breast bone1 tender flesh1 leg-joints which will break by the weight of the bird1 fresh-colored and brittle beaks1 and windpipes that break when pressed between the thumb and forefinger4 ,they are best in fall and winter4 ,young pigeons have light red flesh upon the breast1 and full1 fresh-colored legs2 when the legs are thin and the breast very dark the birds are old4 ,fine game birds are always heavy for their size2 the flesh of the breast is firm and plump and the skin clear2 and if a few feathers be plucked from the inside of the leg and around the vent1 the flesh of freshly-killed birds will be fat and fresh-colored2 if it is dark and discolored1 the game has been hung a long time4 ,the wings of good ducks1 geese1 pheasants and woodcock are tender to the touch2 the tips of the long wing feathers of partridges are pointed in young birds and round in old ones4 ,quail1 snipe and small birds should have full1 tender breasts4 ,poultry should never be cooked until six or eight hours after it has been killed1 but it should be picked and drawn as soon as possible4 ,plunge it in a pot of scalding hot water2 then pluck off the feathers1 taking care not to tear the skin2 when it is picked clean1 roll up a piece of white paper1 set fire to it and singe off all the hairs4 ,the head1 neck and feet should be cut off1 and the ends of the legs skewered to the body1 and a string tied tightly around the body4 ,when roasting a chicken or small fowl there is danger of the legs browning or becoming too hard to be eaten4 ,to avoid this1 take strips of cloth1 dip them into a little melted lard1 or even just rub them over with lard1 and wind them around the legs4 ,remove them in time to allow the legs to brown delicately4 ,fowls1 and also various kinds of game1 when bought at our city markets1 require a more thorough cleansing than those sold in country places1 where as a general thing the meat is wholly dressed4 ,in large cities they lay for some length of time with the intestines undrawn1 until the flavor of them diffuses itself all through the meat1 rendering it distasteful4 ,in this case1 it is safe1 after taking out the intestines1 to rinse out in several waters1 and in next to the last water1 add a teaspoonful of baking soda1 say to a quart of water4 ,this process neutralizes all sourness1 and helps to destroy all unpleasant taste in the meat4 ,poultry may be baked so that its wings and legs are soft and tender1 by being placed in a deep roasting pan with close cover1 thereby retaining the aroma and essences by absorption while confined4 ,these pans are a recent innovation1 and are made double with a small opening in the top for giving vent to the accumulation of steam and gases when required4 ,roast meats of any kind can also be cooked in the same manner1 and it is a great improvement on the old plan4 ,,roast ,,turkey4 ,select a young turkey2 remove all the feathers carefully1 singe it over a burning newspaper on the top of the stove2 then draw it nicely1 being very careful not to break any of the internal organs2 remove the crop carefully2 cut off the head1 and tie the neck close to the body by drawing the skin over it4 ,now rinse the inside of the turkey out with several waters1 and in the next to the last1 mix a teaspoonful of baking soda2 oftentimes the inside of a fowl is very sour1 especially if it is not freshly killed4 ,soda1 being cleansing1 acts as a corrective1 and destroys that unpleasant taste which we frequently experience in the dressing when fowls have been killed for some time4 ,now1 after washing1 wipe the turkey dry1 inside and out1 with a clean cloth1 rub the inside with some salt1 then stuff the breast and body with ,dressing for ,fowls4 ,then sew up the turkey with a strong thread1 tie the legs and wings to the body1 rub it over with a little soft butter1 sprinkle over some salt and pepper1 dredge with a little flour2 place it in a dripping-pan1 pour in a cup of boiling water1 and set in the oven4 ,baste the turkey often1 turning it around occasionally so that every part will be uniformly baked4 ,when pierced with a fork and the liquid runs out perfectly clear1 the bird is done4 ,if any part is likely to scorch1 pin over it a piece of buttered white paper4 ,a fifteen pound turkey requires between three and four hours to bake4 ,serve with cranberry sauce4 ,gravy for ,turkey4--,when you put the turkey in to roast1 put the neck1 heart1 liver and gizzard into a stewpan with a pint of water2 boil until they become quite tender2 take them out of the water1 chop the heart and gizzard1 mash the liver and throw away the neck2 return the chopped heart1 gizzard and liver to the liquor in which they were stewed2 set it to one side1 and when the turkey is done it should be added to the gravy that dripped from the turkey1 having first skimmed off the fat from the surface of the dripping-pan2 set it all over the fire1 boil three minutes and thicken with flour4 ,it will not need brown flour to color the gravy4 ,the garnishes for turkey or chicken are fried oysters1 thin slices of ham1 slices of lemon1 fried sausages1 or force meat balls1 also parsley4 ,,dressing ,,or ,,stuffing ,,for ,,fowls4 ,for an eight or ten pound turkey1 cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf2 put it into a suitable dish and pour tepid water 7not warm1 for that makes it heavy7 over it2 let it stand one minute1 as it soaks very quickly4 ,now take up a handful at a time and squeeze it hard and dry with both hands1 placing it1 as you go along1 in another dish2 this process makes it very light4 ,when all is pressed dry1 toss it all up lightly through your fingers2 now add pepper1 salt--about a teaspoonful--also a teaspoonful of powdered summer savory1 the same amount of sage1 or the green herb minced fine2 add half a cup of melted butter1 and a beaten egg1 or not4 ,work thoroughly all together1 and it is ready for dressing either fowls1 fish or meats4 ,a little chopped sausage in turkey dressing is considered by some an improvement1 when well incorporated with the other ingredients4 ,for geese and ducks the stuffing may be made the same as for turkey1 with the addition of a few slices of onion chopped fine4 ,,oyster ,,dressing ,,or ,,stuffing4 ,this is made with the same ingredients as the above1 with the exception of half a can of oysters drained and slightly chopped and added to the rest4 ,this is used mostly with boiled turkey and chicken1 and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served2 served generally in a separate dish1 to be dipped out as a person desires4 ,these recipes were obtained from an old colored cook1 who was famous for his fine dressing for fowls1 fish and meats1 and his advice was1 always soak stale bread in cold liquid1 either milk or water1 when used for stuffings or for puddings1 as they were much lighter4 ,hot liquid makes them heavy4 ,,boiled ,,turkey4 ,prepare as you would for baking or roasting2 fill with an oyster stuffing1 made as the above4 ,tie the legs and wings close to the body1 place in salted boiling water with the breast downward2 skim it often and boil about two hours1 but not till the skin breaks4 ,serve with oyster or celery sauce4 ,boil a nicely pickled piece of salt pork1 and serve at table a thin slice to each plate4 ,some prefer bacon or ham instead of pork4 ,some roll the turkey in a cloth dipped in flour4 ,if the liquor is to be used afterwards for soup1 the cloth imparts an unpleasant flavor4 ,the liquor can be saved and made into a nice soup for the next day's dinner1 by adding the same seasoning as for chicken soup4 ,,turkey ,,scallop4 ,pick the meat from the bones of cold turkey and chop it fine4 ,put a layer of bread crumbs on the bottom of a buttered dish1 moisten them with a little milk1 then put in a layer of turkey with some of the filling1 and cut small pieces of butter over the top2 sprinkle with pepper and salt2 then another layer of bread crumbs1 and so on until the dish is nearly full2 add a little hot water to the gravy left from the turkey and pour over it2 then take two eggs1 two tablespoonfuls of milk1 one of melted butter1 a little salt and cracker crumbs as much as will make it thick enough to spread on with a knife2 put bits of butter over it1 and cover with a plate4 ,bake three-quarters of an hour4 ,ten minutes before serving1 remove the plate and let it brown4 ,,turkey ,,hashed4 ,cut the remnants of turkey from a previous dinner into pieces of equal size4 ,boil the bones in a quart of water1 until the quart is reduced to a pint2 then take out the bones1 and to the liquor in which they were boiled add turkey gravy1 if you have any1 or white stock1 or a small piece of butter with salt and pepper2 let the liquor thus prepared boil up once2 then put in the pieces of turkey1 dredge in a little flour1 give it one boil-up1 and serve in a hot dish4 ,,turkey ,,warmed ,,over4 ,pieces of cold turkey or chicken may be warmed up with a little butter in a frying pan2 place it on a warm platter1 surround it with pieces of small thick slices of bread or biscuit halved1 first dipping them in hot salted water2 then place the platter in a warm oven with the door open4 ,have already made the following gravy to pour over all3-- ,into the frying pan put a large spoonful of butter1 one or two cupfuls of milk1 and any gravy that may be left over4 ,bring it to a boil2 then add sufficient flour1 wet in a little cold milk or water1 to make it the consistency of cream4 ,season with salt1 pepper and add a little of the dark meat chopped very fine4 ,let the sauce cook a few moments1 then pour over the biscuit and fowl4 ,this will be found a really nice dish4 ,,boned ,,turkey4 ,clean the fowl as usual4 ,with a sharp and pointed knife1 begin at the extremity of the wing1 and pass the knife down close to the bone1 cutting all the flesh from the bone1 and preserving the skin whole2 run the knife down each side of the breast bone and up the legs1 keeping close to the bone2 then split the back half way up1 and draw out the bones2 fill the places whence the bones were taken with a stuffing1 restoring the fowl to its natural form1 and sew up all the incisions made in the skin4 ,lard with two or three rows of slips of fat bacon on the top1 basting often with salt and water1 and a little butter4 ,some like a glass of port wine in the gravy4 ,this is a difficult dish to attempt by any but skillful hands4 ,carve across in slices1 and serve with tomato sauce4 ,,roast ,,goose4 ,the goose should not be more than eight months old1 and the fatter the more tender and juicy the meat4 ,stuff with the following mixture3 ,three pints of bread crumbs1 six ounces of butter1 or part butter and part salt pork1 one teaspoonful each of sage1 black pepper and salt1 one chopped onion4 ,do not stuff very full1 and stitch openings firmly together to keep flavor in and fat out4 ,place in a baking pan with a little water1 and baste frequently with salt and water 7some add vinegar72 turn often so that the sides and back may be nicely browned4 ,bake two hours or more2 when done take from the pan1 pour off the fat1 and to the brown gravy left add the chopped giblets which have previously been stewed until tender1 together with the water they were boiled in2 thicken with a little flour and butter rubbed together1 bring to a boil and serve1 ,english style4 ,,roast ,,chicken4 ,pick and draw them1 wash out well in two or three waters1 adding a little soda to the last but one to sweeten it1 if there is doubt as to its being fresh4 ,dry it well with a clean cloth1 and fill the crop and body with a stuffing the same as ,dressing for ,fowls4 ,lay it in a dripping-pan2 put a pint of hot water and a piece of butter in the dripping-pan1 add to it a small tablespoonful of salt1 and a small teaspoonful of pepper2 baste frequently1 and let it roast quickly1 without scorching2 when nearly done1 put a piece of butter the size of a large egg to the water in the pan2 when it melts1 baste with it1 dredge a little flour over1 baste again1 and let it finish2 half an hour will roast a full grown chicken1 if the fire is right4 ,when done1 take it up4 ,having stewed the necks1 gizzards1 livers and hearts in a very little water1 strain it and mix it hot with the gravy that has dripped from the fowls1 and which must be first skimmed4 ,thicken it with a little browned flour1 add to it the livers1 hearts and gizzards chopped small4 ,or1 put the giblets in the pan with the chicken and let them roast4 ,send the fowls to the table with the gravy in a boat4 ,cranberry sauce should accompany them1 or any tart sauce4 ,,boiled ,,chicken4 ,clean1 wash and stuff1 as for roasting4 ,baste a floured cloth around each and put into a pot with enough boiling water to cover them well4 ,the hot water cooks the skin at once and prevents the escape of the juice4 ,the broth will not be so rich as if the fowls are put on in cold water1 but this is a proof that the meat will be more nutritious and better flavored4 ,stew very slowly1 for the first half hour especially4 ,boil an hour or more1 guiding yourself by size and toughness4 ,serve with egg1 bread or oyster sauce4 7,see ,,sauces47 ,,steamed ,,chicken4 ,rub the chicken on the inside with pepper and half a teaspoonful of salt2 place in a steamer in a kettle that will keep it as near the water as possible1 cover and steam an hour and a half2 when done1 keep hot while dressing is prepared1 then cut up1 arrange on the platter1 and serve with the dressing over it4 ,the dressing is made as follows3 ,boil one pint of gravy from the kettle without the fat1 add cayenne pepper and half a teaspoonful of salt2 stir a tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy4 ,cornstarch may be used instead of the flour1 and some cooks add nutmeg or celery salt4 ,,fricassee ,,chicken4 ,cut up two young chickens1 put them in a stewpan with just enough cold water to cover them4 ,cover closely and let them heat very slowly2 then stew them over an hour1 or until tender4 ,if they are old chickens they will require long1 slow boiling1 often from three to four hours4 ,when tender1 season with salt and pepper1 a piece of butter as large as an egg1 and a little celery1 if liked4 ,stir up two tablespoonfuls of flour in a little water or milk and add to the stew1 also two well-beaten yolks of eggs2 let all boil up one minute2 arrange the chicken on a warm platter1 pour some of the gravy over it and send the rest to the table in a boat4 ,the egg should be added to a little of the cooled gravy before putting with the hot gravy4 ,,stewed ,,whole ,,spring ,,chicken4 ,dress a full-grown spring chicken the same as for roasting1 seasoning it with salt and pepper inside and out2 then fill the body with oysters2 place it in a tin pail with a close-fitting cover4 ,set the pail in a pot of fast-boiling water and cook until the chicken is tender4 ,dish up the chicken on a warm dish1 then pour the gravy into a saucepan1 put into it a tablespoonful of butter1 half a cupful of cream or rich milk1 three hard-boiled eggs chopped fine1 some minced herbs and a tablespoonful of flour4 ,let all boil up and then pour it over the chicken4 ,serve hot4 ,,pickled ,,chicken4 ,boil four chickens till tender enough for meat to fall from bones2 put meat in a stone jar and pour over it three pints of cold1 good cider vinegar and a pint and a half of the water in which the chickens were boiled2 add spices if preferred1 and it will be ready for use in two days4 ,this is a popular ,sunday evening dish2 it is good for luncheon at any time4 ,,rissoles ,,of ,,chicken4 ,mince up finely the remains of a cold chicken together with half the quantity of lean1 cold ham4 ,mix them well1 adding enough white sauce to moisten them4 ,now have light paste rolled out until about a quarter of an inch or a little more in thickness4 ,cut the paste into pieces1 one inch by two in size1 and lay a little of the mixture upon the centres of half of the pieces and cover them with the other halves1 pressing the edges neatly together and forming them into little rolls4 ,have your frying pan ready with plenty of boiling hot lard1 or other frying medium1 and fry until they become a golden-brown color4 ,a minute or two will be sufficient for this4 ,then drain them well and serve immediately on a napkin4 ,,chicken ,,patties4 ,mince up fine cold chicken1 either roasted or boiled4 ,season it with pepper and salt1 and a little minced parsley and onion4 ,moisten it with chicken gravy or cream sauce1 fill scalloped shells that are lined with pastry with the mixture1 and sprinkle bread crumbs over the tops4 ,put two or three tiny pieces of butter over each1 and bake brown in a hot oven4 ,,to ,,broil ,,chicken4 ,after dressing and washing the chickens as previously directed1 split them open through the backbone2 frog them by cutting the cords under the wings and laying the wings out flat2 cut the sinews under the second joint of the leg and turn the leg down2 press down the breast-bone without breaking it4 ,season the chicken with salt and pepper1 lay it upon the gridiron with the inside first to the fire2 put the gridiron over a slow fire1 and place a tin sheet and weight upon the chicken1 to keep it flat2 let it broil ten minutes1 then turn and proceed in the same manner with the other side4 ,the chicken should be perfectly cooked1 but not scorched4 ,a broiled chicken brought to the table with its wings and legs burnt1 and its breast half cooked1 is very disagreeable4 ,to avoid this1 the chicken must be closely watched while broiling1 and the fire must be arranged so that the heat shall be equally dispensed4 ,when the fire is too hot under any one part of the chicken1 put a little ashes on the fire under that part1 that the heat may be reduced4 ,dish a broiled chicken on a hot plate1 putting a large lump of butter and a tablespoonful of hot water upon the plate1 and turning the chicken two or three times that it may absorb as much of the butter as possible4 ,garnish with parsley4 ,serve with poached eggs on a separate dish4 ,it takes from thirty to forty minutes to broil a chicken well4 ,,chicken ,,pie4 ,prepare the chicken as for fricassee4 ,when the chicken is stewed tender1 seasoned1 and the gravy thickened1 take it from the fire2 take out the largest bones1 scrape the meat from the neck and backbone1 throw the bones away2 line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit dough1 a quarter of an inch thick2 put in part of the chicken1 a few lumps of butter1 pepper and salt1 if needed1 some cold boiled eggs cut in slices4 ,add the rest of the chicken and season as before2 a few new potatoes in their season might be added4 ,pour over the gravy1 being sure to have enough to fill the dish1 and cover with a crust a quarter of an inch thick1 made with a hole in the centre the size of a teacup4 ,brush over the top with beaten white of egg and bake for half to three-quarters of an hour4 ,garnish the top with small bright celery leaves1 neatly arranged in a circle4 ,,fried ,,chicken4 ,wash and cut up a young chicken1 wipe it dry1 season with salt and pepper1 dredge it with flour1 or dip each piece in beaten egg and then in cracker crumbs4 ,have in a frying pan one ounce each of butter and sweet lard made boiling hot4 ,lay in the chicken and fry brown on both sides4 ,take up1 drain it and set aside in a covered dish4 ,stir into the gravy left1 if not too much1 a large tablespoonful of flour1 make it smooth1 add a cup of cream or milk1 season with salt and pepper1 boil up and pour over the chicken4 ,some like chopped parsley added to the gravy4 ,serve hot4 ,if the chicken is old1 put into a stewpan with a little water and simmer gently till tender2 season with salt and pepper1 dip in flour or cracker crumb and egg1 and fry as above4 ,use the broth the chicken was cooked in to make the gravy1 instead of the cream or milk1 or use an equal quantity of both4 ,,fried ,,chicken ,,la ,,italienne4 ,make common batter2 mix into it a cupful of chopped tomatoes1 one onion chopped1 some minced parsley1 salt and pepper4 ,cut up young1 tender chickens1 dry them well and dip each piece in the batter2 then fry brown in plenty of butter in a thick-bottomed frying pan4 ,serve with tomato sauce4 ,,chicken ,,croquettes4 ,no4 #a4 ,put a cup of cream or milk in a saucepan1 set it over the fire1 and when it boils add a lump of butter as large as an egg1 in which has been mixed a tablespoonful of flour4 ,let it boil up thick2 remove from the fire1 and when cool mix into it a teaspoonful of salt1 half a teaspoonful of pepper1 a bit of minced onion or parsley1 one cup of fine bread crumbs1 and a pint of finely-chopped cooked chicken1 either roasted or boiled4 ,lastly1 beat up two eggs and work in with the whole4 ,flour your hands and make into small1 round1 flat cakes2 dip in egg and bread crumbs and fry like fish cakes in butter and good sweet lard mixed1 or like fried cakes in plenty of hot lard4 ,take them up with a skimmer and lay them on brown paper to free them from the grease4 ,serve hot4 ,,chicken ,,croquettes4 ,no4 #b4 ,take any kind of fresh meat or fowl1 chop very fine1 add an equal quantity of smoothly mashed potatoes1 mix1 and season with butter1 salt1 black pepper1 a little prepared mustard1 and a little cayenne pepper2 make into cakes1 dip in egg and bread crumbs and fry a light brown4 ,a nice relish for tea4 ,,to ,,fry ,,croquettes4 ,beat up two eggs in a deep bowl2 roll enough crackers until you have a cupful of crumbs1 or the same of fine stale bread crumbs2 spread the crumbs on a large plate or pie-tin4 ,have over the fire a kettle containing two or three inches of boiling lard4 ,as fast as the croquettes are formed1 roll them in the crumbs1 then dip them in the beaten egg1 then again roll them in crumbs2 drop them in the smoking hot fat and fry them a light golden brown4 ,,pressed ,,chicken4 ,clean and cut up your chickens4 ,stew in just enough water to cover them4 ,when nearly cooked1 season them well with salt and pepper4 ,let them stew down until the water is nearly all boiled out1 and the meat drops easily from the bones4 ,remove the bones and gristle2 chop the meat rather coarsely1 then turn it back into the stew-kettle1 where the broth was left 7after skimming off all fat71 and let it heat through again4 ,turn it into a square bread pan1 placing a platter on the top1 and a heavy weight on the platter4 ,this1 if properly prepared1 will turn out like a mold of jelly and may be sliced in smooth1 even slices4 ,the success of this depends upon not having too much water2 it will not jelly if too weak1 or if the water is allowed to boil away entirely while cooking4 ,a good way to cook old fowls4 ,,chicken ,,lunch ,,for ,,traveling4 ,cut a young chicken down the back2 wash and wipe dry2 season with salt and pepper2 put in a dripping-pan and bake in a moderate oven three-quarters of an hour4 ,this is much better for traveling lunch than when seasoned with butter4 ,all kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled a little vinegar or a piece of lemon4 ,by the use of a little acid there will be a considerable saving of fuel1 as well as shortening of time4 ,its action is beneficial on old tough meats1 rendering them quite tender and easy of digestion4 ,tainted meats and fowls will lose their bad taste and odor if cooked in this way1 and if not used too freely no taste of it will be acquired4 ,,potted ,,chicken4 ,strip the meat from the bones of a cold roast fowl2 to every pound of meat allow a quarter of a pound of butter1 salt and cayenne pepper to taste2 one teaspoonful of pounded mace1 half a small nutmeg4 ,cut the meat into small pieces1 pound it well with the butter1 sprinkle in the spices gradually and keep pounding until reduced to a perfectly smooth paste4 ,pack it into small jars and cover with clarified butter1 about a quarter of an inch in thickness4 ,two or three slices of ham minced and pounded with the above will be an improvement4 ,keep in a dry place4 ,a luncheon or breakfast dish4 ,old fowls can be made very tender by putting into them1 while boiling1 a piece of soda as large as a bean4 ,,scalloped ,,chicken4 ,divide a fowl into joints and boil till the meat leaves the bone readily4 ,take out the bones and chop the meat as small as dice4 ,thicken the water in which the fowl was boiled with flour and season to taste with butter and salt4 ,fill a deep dish with alternate layers of bread crumbs and chicken and slices of cooked potatoes1 having crumbs on top4 ,pour the gravy over the top and add a few bits of butter and bake till nicely browned4 ,there should be gravy enough to moisten the dish4 ,serve with a garnish of parsley4 ,tiny new potatoes are nice in place of sliced ones when in season4 ,,breaded ,,chicken4 ,prepare young chickens as for fricassee by cutting them into pieces4 ,dip each piece in beaten egg1 then in grated bread crumbs or rolled cracker2 season them with pepper and salt and a little minced parsley4 ,place them in a baking pan and put on the top of each piece a lump of butter1 add half of a cupful of hot water2 bake slowly1 basting often4 ,when sufficiently cooked take up on a warm platter4 ,into the pan pour a cup of cream or rich milk1 a cupful of bread crumbs4 ,stir it well until cooked1 then pour it over the chicken4 ,serve while hot4 ,,broiled ,,chicken ,,on ,,toast4 ,broil the usual way and when thoroughly done take it up in a square tin or dripping-pan1 butter it well1 season with pepper and salt and set it in the oven for a few minutes4 ,lay slices of moistened buttered toast on a platter2 take the chicken up over it1 add to the gravy in the pan part of a cupful of cream1 if you have it2 if not1 use milk4 ,thicken with a little flour and pour over the chicken4 ,this is considered most excellent4 ,,curry ,,chicken4 ,cut up a chicken weighing from a pound and a half to two pounds1 as for fricassee1 wash it well1 and put it into a stewpan with sufficient water to cover it2 boil it1 closely covered1 until tender2 add a large teaspoonful of salt1 and cook a few minutes longer2 then remove from the fire1 take out the chicken1 pour the liquor into a bowl1 and set it one side4 ,now cut up into the stewpan two small onions1 and fry them with a piece of butter as large as an egg2 as soon as the onions are brown1 skim them out and put in the chicken2 fry for three or four minutes2 next sprinkle over two teaspoonfuls of ,curry ,powder4 ,now pour over the liquor in which the chicken was stewed1 stir all well together1 and stew for five minutes longer1 then stir into this a tablespoonful of sifted flour made thin with a little water2 lastly1 stir in a beaten yolk of egg1 and it is done4 ,serve with hot boiled rice laid around on the edge of a platter1 and the chicken curry in the centre4 ,this makes a handsome side dish1 and a fine relish accompanying a full dinner of roast beef or any roast4 ,all first-class grocers and druggists keep this ,india ,curry ,powder1 put up in bottles4 ,beef1 veal1 mutton1 duck1 pigeons1 partridges1 rabbits or fresh fish may be substituted for the chicken1 if preferred1 and sent to the table with or without a dish of rice4 ,to ,boil ,rice or ,curry4--,pick over the rice1 a cupful4 ,wash it thoroughly in two or three cold waters2 then leave it about twenty minutes in cold water4 ,put into a stewpan two quarts of water with a teaspoonful of salt in it2 and when it boils1 sprinkle in the rice4 ,boil it briskly for twenty minutes1 keeping the pan covered4 ,take it from the fire1 and drain off the water4 ,afterwards set the saucepan on the back of the stove1 with the lid off1 to allow the rice to dry and the grains to separate4 ,rice1 if properly boiled1 should be soft and white1 and every grain stand alone4 ,serve it hot in a separate dish or served as above1 laid around the chicken curry4 ,,chicken ,,pot-,,pie4 ,no4 #a4 ,cut and joint a large chicken1 cover with cold water1 and let it boil gently until tender4 ,season with salt and pepper1 and thicken the gravy with two tablespoonfuls of flour1 mixed smooth with a piece of butter the size of an egg4 ,have ready nice light bread-dough1 cut with the top of a wine-glass about a half an inch thick2 let them stand half an hour and rise1 then drop these into the boiling gravy4 ,put the cover on the pot closely1 wrap a cloth around it1 in order that no steam shall escape2 and by no means allow the pot to cease boiling4 ,boil three-quarters of an hour4 ,,chicken ,,pot-,,pie4 ,no4 #b4 ,this style of pot-pie was made more in our grandmother's day than now1 as most cooks consider that cooking crust so long destroys its spongy lightness1 and renders it too hard and dry4 ,take a pair of fine fowls1 cut them up1 wash the pieces1 and season with pepper only4 ,make a light biscuit dough1 and plenty of it1 as it is always much liked by the eaters of pot-pie4 ,roll out the dough not very thin1 and cut most of it into long squares4 ,butter the sides of a pot1 and line them with dough nearly to the top4 ,lay slices of cold ham at the bottom of the pot1 and then the pieces of fowl1 interspersed all through with squares of dough and potatoes1 pared and quartered4 ,pour in a quart of water4 ,cover the whole with a lid of dough1 having a slit in the centre1 through which the gravy will bubble up4 ,boil it steadily for two hours4 ,half an hour before you take it up1 put in through the hole in the centre of the crust some bits of butter rolled in flour1 to thicken the gravy4 ,when done1 put the pie on a large dish1 and pour the gravy over it4 ,you may intersperse it all through with cold ham4 ,a pot-pie may be made of ducks1 rabbits1 squirrels or venison4 ,also of beefsteak4 ,a beefsteak1 or some porksteaks 7the lean only71 greatly improve a chicken pot-pie4 ,if you use no ham1 season with salt4 ,illustration3 ,top left ,,abigail ,,adams2 ,top right ,,martha ,,jefferson2 ,middle ,,martha ,,washington2 ,bottom left ,,mrs ,,james ,,monroe2 ,bottom right ,d4 ,p4 ,,maddison ,,chicken ,,stewed ,,with ,,biscuit4 ,take chickens1 and make a fricassee2 just before you are ready to dish it up1 have ready two baking-tins of rich soda or baking-powder biscuits2 take them from the oven hot1 split them apart by breaking them with your hands1 lay them on a large meat platter1 covering it1 then pour the hot chicken stew over all4 ,send to the table hot4 ,this is a much better way than boiling this kind of biscuit in the stew1 as you are more sure of its being always light4 ,,chicken ,,dressed ,,as ,,terrapin4 ,select young chickens1 clean and cut them into pieces2 put them into a stewpan with just enough water to cook them4 ,when tender stir into it half of a cup of butter and one beaten egg4 ,season it with salt and pepper1 a teaspoonful of powdered thyme2 add two hard-boiled eggs coarsely minced and a small glass of wine4 ,boil up once and serve with jelly4 ,,chicken ,,roly-,,poly4 ,one quart of flour1 two teaspoonfuls of cream tartar mixed with the flour1 one teaspoonful of soda dissolved in a teacupful of milk2 a teaspoonful of salt2 do not use shortening of any kind1 but roll out the mixture half an inch thick1 and on it lay minced chicken1 veal or mutton4 ,the meat must be seasoned with pepper and salt and be free from gristle4 ,roll the crust over and over1 and put it on a buttered plate and place in a steamer for half an hour4 ,serve for breakfast or lunch1 giving a slice to each person with gravy served with it4 ,,chicken ,,turnovers4 ,chop cold roast chicken very fine4 ,put it into a saucepan1 place it over the fire1 moisten it with a little water and gravy1 or a piece of butter4 ,season with salt and pepper2 add a small tablespoonful of sifted flour dissolved in a little water2 heat all through and remove from the fire to become cool4 ,when cooled roll out some plain pie-crust quite thin1 cut out in rounds as large as a saucer2 wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round2 fold the other half over and pinch the edges well together1 then fry them in hot drippings or fat a nice brown4 ,they may also be cooked in a moderate oven4 ,,chicken ,,pudding4 ,cut up two young chickens into good-sized pieces2 put them in a saucepan with just enough water to cover them well4 ,when boiled quite tender1 season with salt and pepper2 let them simmer ten or fifteen minutes longer2 then take the chicken from the broth and remove all the large bones4 ,place the meat in a well-buttered pudding dish1 season again1 if necessary1 adding a few bits of butter4 ,pour over this the following batter3-- ,eight eggs beaten light and mixed with one quart of milk1 three tablespoonfuls of melted butter1 a teaspoonful of salt and two large teaspoonfuls of baking powder1 added to enough sifted flour to make a batter like griddle-cakes4 ,bake one hour in a moderate oven4 ,make a gravy of the broth that remained from the cooking of the chicken1 adding a tablespoonful of flour stirred into a third of a cup of melted butter2 let it boil up1 putting in more water if necessary4 ,serve hot in a gravy boat with the pudding4 ,,chicken ,,and ,,macaroni4 ,boil a chicken until very tender1 take out all the bones1 and pick up the meat quite fine4 ,boil half a pound of macaroni until tender1 first breaking it up to pieces an inch long4 ,butter a deep pudding dish1 put on the bottom a layer of the cooked macaroni1 then a layer of the minced chicken1 bits of butter1 pepper and salt1 then some of the chicken liquor1 over this put another layer of macaroni1 and so on1 until1 the dish is filled4 ,pour a cup of cream over the whole1 and bake half an hour4 ,serve on a platter4 ,,roast ,,duck4 7,tame47 ,pick1 draw1 clean thoroughly1 and wipe dry4 ,cut the neck close to the back1 beat the breast-bone flat with a rolling pin1 tie the wings and legs securely1 and stuff with the following3-- ,three pints bread crumbs1 six ounces butter1 or part butter and salt pork1 two chopped onions and one teaspoonful each of sage1 black pepper and salt4 ,do not stuff very full1 and sew up the openings firmly to keep the flavor in and the fat out4 ,if not fat enough1 it should be larded with salt pork1 or tie a slice upon the breast4 ,place in a baking pan1 with a little water1 and baste frequently with salt and water--some add onion1 and some vinegar2 turn often1 so that the sides and back may all be nicely browned4 ,when nearly done1 baste with butter and a little flour4 ,these directions will apply to tame geese as well as ducks4 ,young ducks should roast from twenty-five to thirty minutes1 and full-grown ones for an hour or more1 with frequent basting4 ,some prefer them underdone and served very hot2 but1 as a rule1 thorough cooking will prove more palatable4 ,make a gravy out of the necks and gizzards by putting them in a quart of cold water1 that must be reduced to a pint by boiling4 ,the giblets1 when done1 may be chopped fine and added to the juice4 ,the preferred seasonings are one tablespoonful of ,madeira or sherry1 a blade of mace1 one small onion1 and a little cayenne pepper2 strain through a hair sieve2 pour a little over the ducks and serve the remainder in a boat4 ,served with jellies or any tart sauce4 ,,braised ,,duck4 ,prepare a pair of fine young ducks1 the same as for roasting1 place them in a stewpan together with two or three slices of bacon1 a carrot1 an onion stuck with two cloves1 and a little thyme and parsley4 ,season with pepper1 and cover the whole with a broth1 adding to the broth a gill of white wine4 ,place the pan over a gentle fire and allow the ducks to simmer until done1 basting them frequently4 ,when done remove them from the pan1 and place them where they will keep hot4 ,a turnip should then be cut up and fried in some butter4 ,when nicely browned1 drain the pieces and cook them until tender in the liquor in which the ducks were braised4 ,now strain and thicken the gravy1 and after dishing up the ducks1 pour it over them1 garnishing with the pieces of turnip4 ,palmer ,house1 ,chicago4 ,,stewed ,,duck4 ,prepare them by cutting them up the same as chicken for fricassee4 ,lay two or three very thin slices of salt pork upon the bottom of a stewpan2 lay the pieces of duck upon the pork4 ,let them stew slowly for an hour1 closely covered4 ,then season with salt and pepper1 half a teaspoonful of powdered sage1 or some green sage minced fine2 one chopped onion4 ,stew another half hour until the duck is tender4 ,stir up a large tablespoonful of brown flour in a little water and add it to the stew4 ,let it boil up1 and serve all together in one dish1 accompanied with green peas4 ,palmer ,house1 ,chicago4 ,,duck ,,pie4 ,cut all the meat from cold roast ducks2 put the bones and stuffing into cold water2 cover them and let boil2 put the meat into a deep dish2 pour on enough of the stock made from the bones to moisten2 cover with pastry slit in the centre with a knife1 and bake a light brown4 ,,warmed ,,up ,,duck4 ,a nice dish for breakfast1 and very relishing1 can be made from the remains of a roast of duck4 ,cut the meat from the bones1 pick out all the little tidbits in the recesses1 lay them in a frying pan1 and cover with water and the cold gravy left from the roast2 add a piece of butter2 let all boil up once and if not quite thick enough1 stir in a little dissolved flour4 ,serve hot4 ,,roast ,,wild ,,duck4 ,wild duck should not be dressed too soon after being killed4 ,if the weather is cold it will be better for being kept several days4 ,bake in a hot oven1 letting it remain for five or ten minutes without basting to keep in the gravy1 then baste frequently with butter and water4 ,if over-done it loses flavor1 thirty to forty minutes in the right kind of an oven being sufficient4 ,serve on a very hot dish1 and send to table as hot as possible with a cut lemon and the following sauce3-- ,put in a tiny saucepan a tablespoonful each of ,worcestershire sauce and mushroom catsup1 a little salt and cayenne pepper and the juice of half a lemon4 ,mix well1 make it hot1 remove from the fire and stir in a teaspoonful of made mustard4 ,pour into a hot gravy boat4 ,california ,style1 ,lick ,house4 ,,wild ,,ducks4 ,most wild ducks are apt to have the flavor of fish1 and when in the hands of inexperienced cooks are sometimes unpalatable on this account4 ,before roasting them1 parboil them with a small peeled carrot put within each duck4 ,this absorbs the unpleasant taste4 ,an onion will have the same effect1 but unless you use onions in the stuffing the carrot is preferable4 ,roast the same as tame duck4 ,or put into the duck a whole onion peeled1 plenty of salt and pepper and a glass of claret1 bake in a hot oven twenty minutes4 ,serve hot with the gravy it yields in cooking and a dish of currant jelly4 ,,canvas-,,back ,,duck4 ,the epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect1 as the meat partakes of the flavor of the food that the bird feeds upon1 being mostly wild celery2 and the delicious flavor is best preserved when roasted quickly with a hot fire4 ,after dressing the duck in the usual way by plucking1 singeing1 drawing1 wipe it with a wet towel1 truss the head under the wing2 place it in a dripping-pan1 put it in the oven1 basting often1 and roast it half an hour4 ,it is generally preferred a little underdone4 ,place it when done on a hot dish1 season well with salt and pepper1 pour over it the gravy it has yielded in baking and serve it immediately while hot4 ,delmonico4 ,,roast ,,pigeons4 ,pigeons lose their flavor by being kept more than a day after they are killed4 ,they may be prepared and roasted or broiled the same as chickens2 they will require from twenty to thirty minutes' cooking4 ,make a gravy of the giblets or not1 season it with pepper and salt1 and add a little flour and butter4 ,,stewed ,,pigeons4 ,clean and stuff with onion dressing1 thyme1 etc41--do not sew up2 take five or more slices of corned pork1 let it fry a while in a pot so that the fat comes out and it begins to brown a little2 then lay the pigeons all around in the fat1 leaving the pork still in2 add hot water enough to partially cover them2 cover tightly and boil an hour or so until tender2 then turn off some of the liquid1 and keep turning them so they will brown nicely2 then heat and add the liquor poured off2 add extra thyme1 pepper1 and keep turning until the pigeons and gravy are nicely browned4 ,thicken with a little flour1 and serve with the gravy poured over them2 garnish with parsley4 ,,pigeon ,,pie4 ,take half a dozen pigeons2 stuff each one with a dressing the same as for turkey2 loosen the joints with a knife1 but do not separate them4 ,put them in a stewpan with water enough to cover them1 let them cook until nearly tender1 then season them with salt and pepper and butter4 ,thicken the gravy with flour1 remove and cool4 ,butter a pudding dish1 line the sides with a rich crust4 ,have ready some hard-boiled eggs cut in slices4 ,put in a layer of egg and birds and gravy until the dish is full4 ,cover with a crust and bake4 ,,broiled ,,pigeons ,,or ,,squabs4 ,split them down the back and broil the same as chicken2 seasoning well with salt1 pepper and plenty of butter4 ,broil slices of salt pork1 very thin2 place a slice over each bird and serve4 ,,squab ,,pot-,,pie4 ,cut into dice three ounces of salt pork2 divide six wild squabs into pieces at the joints2 remove the skin4 ,cut up four potatoes into small squares1 and prepare a dozen small dough balls4 ,put into a yellow1 deep baking dish the pork1 potatoes and squabs1 and then the balls of dough1 season with salt1 white pepper1 a dash of mace or nutmeg2 add hot water enough to cover the ingredients1 cover with a short pie-crust and bake in a moderate oven three-quarters of an hour4 ,palmer ,house1 ,chicago4 ,,woodcock1 ,,roasted4 ,skin the head and neck of the bird1 pluck the feathers1 and truss it by bringing the beak of the bird under the wing1 and fastening the pinion to the thigh2 twist the legs at the knuckles and press the feet upon the thigh4 ,put a piece of bread under each bird to catch the drippings1 baste with butter1 dredge with flour1 and roast fifteen or twenty minutes with a sharp fire4 ,when done1 cut the bread in diamond shape1 each piece large enough to stand one bird upon1 place them aslant on your dish1 and serve with gravy enough to moisten the bread2 serve some in the dish and some in the tureen2 garnish with slices of lemon4 ,roast from twenty to twenty-five minutes4 ,,snipe4 ,snipe are similar to woodcock1 and may be served in the same manner2 they will require less time to roast4 ,,reed ,,birds4 ,pick and draw them very carefully1 salt and dredge with flour1 and roast with a quick fire ten or fifteen minutes4 ,serve on toast with butter and pepper4 ,you can put in each one an oyster dipped in butter and then in bread crumbs before roasting4 ,they are also very nice broiled4 ,,roast ,,quail4 ,rinse well and steam over boiling water until tender1 then dredge with flour1 and smother in butter2 season with salt and pepper and roast inside the stove2 thicken the gravy2 serve with green grape jelly1 and garnish with parsley4 ,,to ,,roast ,,partridges1 ,,pheasants1 ,,quail ,,or ,,grouse4 ,carefully cut out all the shot1 wash thoroughly but quickly1 using soda in the water2 rinse again1 and dry with a clean cloth4 ,stuff them and sew them up4 ,skewer the legs and wings to the body1 larder the breast with very thin slices of fat salt pork1 place them in the oven1 and baste with butter and water before taking up1 having seasoned them with salt and pepper2 or you can leave out the pork and use only butter1 or cook them without stuffing4 ,make a gravy of the drippings thickened with browned flour4 ,boil up and serve in a boat4 ,these are all very fine broiled1 first splitting down the back1 placing on the gridiron the inside down1 cover with a baking tin1 and broil slowly at first4 ,serve with cream gravy4 ,,game ,,pie4 ,clean well1 inside and out1 a dozen small birds1 quail1 snipe1 woodcock1 etc41 and split them in half2 put them in a saucepan with about two quarts of water2 when it boils1 skim off all scum that rises2 then add salt and pepper1 a bunch of minced parsley1 one onion chopped fine1 and three whole cloves4 ,cut up half a pound of salt pork into dice1 and let all boil until tender1 using care that there be enough water to cover the birds4 ,thicken this with two tablespoonfuls of browned flour and let it boil up4 ,stir in a piece of butter as large as an egg2 remove from the fire and let it cool4 ,have ready a pint of potatoes cut as small as dice1 and a rich crust made4 ,line the sides of a buttered pudding dish with the crust2 lay in the birds1 then some of the potatoes1 then birds and so on1 until the dish is full4 ,pour over the gravy1 put on the top crust1 with a slit cut in the centre1 and bake4 ,the top can be ornamented with pastry leaves in a wreath about the edge1 with any fancy design placed in the centre across the slit4 ,rockaway ,beach4 ,,snowbirds4 ,one dozen thoroughly cleaned birds2 stuff each with an oyster1 put them into a yellow dish1 and add two ounces of boiled salt pork and three raw potatoes cut into slices2 add a pint of oyster liquor1 an ounce of butter2 salt and pepper2 cover the dish with a crust and bake in moderate oven4 ,,squirrel4 ,they are cooked similar to rabbits1 are excellent when broiled or made into a stew1 and1 in fact1 are very good in all the different styles of cooking similar to rabbit4 ,there are many species common to this country2 among them the black1 red1 gray and fox4 ,gophers and chipmunks may also be classed as another but smaller variety4 ,,roast ,,hare ,,or ,,rabbit4 ,a very close relationship exists between the hare and the rabbit1 the chief difference being in the smaller size and shorter legs and ears of the latter4 ,the manner of dressing and preparing each for the table is1 therefore1 pretty nearly the same4 ,to prepare them for roasting1 first skin1 wash well in cold water and rinse thoroughly in lukewarm water4 ,if a little musty from being emptied before they were hung up1 and afterward neglected1 rub the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water4 ,after being well wiped with a soft cloth put in a dressing as usual1 sew the animal up1 truss it1 and roast for half or three-quarters of an hour1 until well browned1 basting it constantly with butter and dredging with flour1 just before taking up4 ,to make a gravy1 after the rabbits are roasted1 pour nearly all the fat out of the pan1 but do not pour the bottom or brown part of the drippings2 put the pan over the fire1 stir into it a heaping tablespoonful of flour1 and stir until the flour browns4 ,then stir in a pint of boiling water4 ,season the gravy with salt and pepper2 let it boil for a moment4 ,send hot to the table in a tureen with the hot rabbits4 ,serve with currant jelly4 ,,fricassee ,,rabbit4 ,clean two young rabbits1 cut into joints1 and soak in salt and water half an hour4 ,put into a saucepan with a pint of cold water1 a bunch of sweet herbs1 an onion finely minced1 a pinch of mace1 half a nutmeg1 a pinch of pepper and half a pound of salt pork cut in small thin slices4 ,cover and stew until tender4 ,take out the rabbits and set in a dish where they will keep warm4 ,add to the gravy a cup of cream 7or milk71 two well-beaten eggs1 stirred in a little at a time1 a tablespoonful of butter1 and a thickening made of a tablespoonful of flour and a little milk4 ,boil up once2 remove the saucepan from the fire1 squeeze in the juice of a lemon1 stirring all the while1 and pour over the rabbits4 ,do not cook the head or neck4 ,,fried ,,rabbit4 ,after the rabbit has been thoroughly cleaned and washed1 put it into boiling water1 and let it boil ten minutes2 drain it1 and when cold1 cut it into joints1 dip into beaten egg1 and then in fine bread crumbs2 season with salt and pepper4 ,when all are ready1 fry them in butter and sweet lard1 mix over a moderate fire until brown on both sides4 ,take them out1 thicken the gravy with a spoonful of flour1 turn in a cup of milk or cream2 let all boil up1 and turn over the rabbits4 ,serve hot with onion sauce4 7,see ,,sauces47 ,garnish with sliced lemon4 ,,rabbit ,,pie4 ,this pie can be made the same as ,game ,pie excepting you scatter through it four hard-boiled eggs cut in slices4 ,cover with puff paste1 cut a slit in the middle1 and bake one hour1 laying paper over the top should it brown too fast4 ,,broiled ,,rabbits4 ,after skinning and cleaning the rabbits1 wipe them dry1 split them down the back lengthwise1 pound them flat1 then wrap them in letter paper well buttered1 place them on a buttered gridiron1 and broil over a clear1 brisk fire1 turning them often4 ,when sufficiently cooked1 remove the papers1 lay them on a very hot platter1 season with salt1 pepper and plenty of butter1 turning them over and over to soak up the butter4 ,cover and keep hot in a warming oven until served4 ,,salmi ,,of ,,game4 ,this is a nice mode of serving the remains of roasted game1 but when a superlative salmi is desired1 the birds must be scarcely more than half roasted for it4 ,in either case1 carve them very neatly1 and strip every particle of skin and fat from the legs1 wings and breasts2 bruise the bodies well1 and put them with the skin and other trimmings into a very clean stewpan4 ,if for a simple and inexpensive dinner1 merely add to them two sliced onions1 a bay-leaf1 a small blade of mace and a few peppercorns2 then pour in a pint or more of good veal gravy1 or strong broth1 and boil it briskly until reduced nearly half2 strain the gravy1 pressing the bones well to obtain all the flavor2 skim off the fat1 add a little cayenne and lemon juice1 heat the game very gradually in it1 but do not on any account allow it to boil2 place pieces of fried bread around a dish1 arrange the birds in good form in the centre1 give the sauce a boil1 and pour it on them4 ,,roast ,,haunch ,,of ,,venison4 ,to prepare a haunch of venison for roasting1 wash it slightly in tepid water and dry it thoroughly by rubbing it with a clean1 soft cloth4 ,lay over the fat side a large sheet of thickly-buttered paper1 and next a paste of flour and water about three-quarters of an inch thick2 cover this again with two or three sheets of stout paper1 secure the whole well with twine1 and put down to roast1 with a little water1 in the dripping-pan4 ,let the fire be clear and strong2 baste the paper immediately with butter or clarified drippings1 and roast the joint from three to four hours1 according to its weight and quality4 ,doe venison will require half an hour less time than buck venison4 ,about twenty minutes before the joint is done remove the paste and paper1 baste the meat in every part with butter1 and dredge it very lightly with flour2 let it take a pale brown color1 and serve hot with unflavored gravy made with a thickening in a tureen and good currant jelly4 ,venison is much better when the deer has been killed in the autumn1 when wild berries are plentiful1 and it has had abundant opportunities to fatten upon this and other fresh food4 ,windsor ,hotel1 ,montreal4 ,,broiled ,,venison ,,steak4 ,venison steaks should be broiled over a clear fire1 turning often4 ,it requires more cooking than beef4 ,when sufficiently done1 season with salt and pepper1 pour over two tablespoonfuls of currant jelly melted with a piece of butter4 ,serve hot on hot plates4 ,delicious steaks1 corresponding to the shape of mutton chops1 are cut from the loin4 ,,baked ,,saddle ,,of ,,venison4 ,wash the saddle carefully2 see that no hairs are left dried on to the outside4 ,use a saddle of venison of about ten pounds4 ,cut some salt pork in strips about two inches long and an eighth of an inch thick1 with which lard the saddle with two rows on each side4 ,in a large dripping-pan cut two carrots1 one onion and some salt pork in thin slices2 add two bay-leaves1 two cloves1 four kernels of allspice1 half a lemon sliced1 and season with salt and pepper2 place the saddle of venison in the pan1 with a quart of good stock boiling hot and a small piece of butter1 and let it boil about fifteen minutes on top of the stove2 then put it in a hot oven and bake1 basting well every five minutes1 until it is medium rare1 so that the blood runs when cut2 serve with jelly or a wine sauce4 ,if the venison is desired well done1 cook much longer1 and use a cream sauce with it1 or stir cream into the venison gravy4 7,for cream sauce see ,,sauces47 ,venison should never be roasted unless very fat4 ,the shoulder is a roasting piece and may be done without the paper or paste4 ,in ordering the saddle request the butcher to cut the ribs off pretty close1 as the only part that is of much account is the tenderloin and thick meat that lies along the backbone up to the neck4 ,the ribs which extend from this have very little meat on them1 but are always sold with the saddle4 ,when neatly cut off they leave the saddle in a better shape1 and the ribs can be put into your stock-pot to boil for soup4 ,windsor ,hotel1 ,montreal4 ,,venison ,,pie ,,or ,,pastry4 ,the neck1 breast and shoulder are the parts used for a venison pie or pastry4 ,cut the meat into pieces 7fat and lean together7 and put the bones and trimmings into the stewpan with pepper and salt1 and water or veal broth enough to cover it4 ,simmer it till you have drawn out a good gravy4 ,then strain it4 ,in the meantime make a good rich paste1 and roll it rather thick4 ,cover the bottom and sides of a deep dish with one sheet of it1 and put in your meat1 having seasoned it with pepper1 salt1 nutmeg and mace4 ,pour in the gravy which you have prepared from the trimmings1 and a glass of port wine4 ,lay on the top some bits of butter rolled in flour4 ,cover the pie with a thick lid of paste and ornament it handsomely with leaves and flowers formed with a tin cutter4 ,bake two or more hours according to the size4 ,just before it is done1 pull it forward in the oven1 and brush it over with beaten egg2 push it back and let it slightly brown4 ,windsor ,hotel1 ,montreal4 ,,venison ,,hashed4 ,cut the meat in nice small slices1 and put the trimmings and bones into a saucepan with barely water enough to cover them4 ,let them stew for an hour4 ,then strain the liquid into a stewpan2 add to it some bits of butter1 rolled in flour1 and whatever gravy was left of the venison the day before4 ,stir in some currant jelly1 and give it a boil up4 ,then put in the meat1 and keep it over the fire just long enough to warm it through2 but do not allow it to boil1 as it has been once cooked already4 ,,fried ,,venison ,,steak4 ,cut a breast of venison into steaks2 make a quarter of a pound of butter hot in a pan2 rub the steaks over with a mixture of a little salt and pepper2 dip them in wheat flour1 or rolled crackers1 and fry a rich brown2 when both sides are done1 take them up on a dish1 and put a tin cover over2 dredge a heaping teaspoonful of flour into the butter in the pan1 stir it with a spoon until it is brown1 without burning2 put to it a small teacupful of boiling water1 with a tablespoonful of currant jelly dissolved into it2 stir it for a few minutes1 then strain it over the meat and serve4 ,a glass of wine1 with a tablespoonful of white sugar dissolved in it1 may be used for the gravy1 instead of the jelly and water4 ,venison may be boiled1 and served with boiled vegetables1 pickled beets1 etc41 and sauce4 ,illustration ,,meats4 ,in the selection of meat it is most essential that we understand how to choose it2 in beef it should be a smooth1 fine grain1 of a clear bright red color1 the fat white1 and will feel tender when pinched with the fingers4 ,will also have abundant kidney fat or suet4 ,the most choice pieces for roast are the sirloin1 fore and middle ribs4 ,veal1 to be good1 should have the flesh firm and dry1 fine grained and of a delicate pinkish color1 and plenty of kidney fat2 the joints stiff4 ,mutton is good when the flesh is a bright red1 firm and juicy and a close grain1 the fat firm and white4 ,pork1 if young1 the lean will break on being pinched smooth when nipped with the fingers1 also the skin will break and dent2 if the rind is rough and hard it is old4 ,in roasting meat1 allow from fifteen to twenty minutes to the pound1 which will vary according to the thickness of the roast4 ,a great deal of the success in roasting depends on the heat and goodness of the fire2 if put into a cool oven it loses its juices1 and the result is a tough1 tasteless roast2 whereas1 if the oven is of the proper heat1 it immediately sears up the pores of the meat and the juices are retained4 ,the oven should be the hottest when the meat is put into it1 in order to quickly crisp the surface and close the pores of the meat1 thereby confining its natural juices4 ,if the oven is too hot to hold the hand in for only a moment1 then it is right to receive the meat4 ,the roast should first be washed in pure water1 then wiped dry with a clean dry cloth1 placed in a baking pan without any seasoning2 some pieces of suet or cold drippings laid under it1 but no water should be put into the pan1 for this would have a tendency to soften the outside of the meat4 ,the water can never get so hot as the hot fat upon the surface of the meat1 and the generating of the steam prevents its crispness1 so desirable in a roast4 ,it should be frequently basted with its own drippings1 which flow from the meat when partly cooked1 and well seasoned4 ,lamb1 veal and pork should be cooked rather slower than beef1 with a more moderate fire1 covering the fat with a piece of paper1 and thoroughly cooked till the flesh parts from the bone1 and nicely browned1 without being burned4 ,an onion sliced and put on top of a roast while cooking1 especially roast of pork1 gives a nice flavor4 ,remove the onion before serving4 ,larding meats is drawing ribbons of fat pork through the upper surface of the meat1 leaving both ends protruding4 ,this is accomplished by the use of a larding needle1 which may be procured at house-furnishing stores4 ,boiling or stewing meat1 if fresh1 should be put into boiling water1 closely covered and boiled slowly1 allowing twenty minutes to each pound1 and1 when partly cooked1 or when it begins to get tender1 salted1 adding spices and vegetables4 ,salt meats should be covered with cold water1 and require thirty minutes very slow boiling1 from the time the water boils1 for each pound2 if it is very salt1 pour off the first water and put it in another of boiling water1 or it may be soaked one night in cold water4 ,after meat commences to boil the pot should never stop simmering and always be replenished from the boiling tea-kettle4 ,frying may be done in two ways4 ,one method1 which is most generally used1 is by putting one ounce or more 7as the case requires7 of beef drippings1 lard or butter into a frying pan1 and when at the boiling point lay in the meat1 cooking both sides a nice brown4 ,the other method is to completely immerse the article to be cooked in sufficient hot lard to cover it1 similar to frying doughnuts4 ,broiled meats should be placed over clear1 red coals free from smoke1 giving out a good heat1 but not too brisk1 or the meat will be hardened and scorched2 but if the fire is dead the gravy will escape and drop upon the coals1 creating a blaze1 which will blacken and smoke the meat4 ,steaks and chops should be turned often1 in order that every part should be evenly done--never sticking a fork into the lean part1 as that lets the juices escape2 it should be put into the outer skin or fat4 ,when the meat is sufficiently broiled it should be laid on a hot dish and seasoned4 ,the best pieces for steak are the porterhouse1 sirloin and rump4 ,,thawing ,,frozen ,,meat1 ,,etc4 ,if meat1 poultry1 fish1 vegetables1 or any other article of food1 when found frozen1 is thawed by putting it into warm water or placing it before the fire1 it will most certainly spoil by that process1 and be rendered unfit to eat4 ,the only way to thaw these things is by immersing them in cold water4 ,this should be done as soon as they are brought in from market1 that they may have time to be well thawed before they are cooked4 ,if meat that has been frozen is to be boiled1 put it on in cold water4 ,if to be roasted1 begin by setting it at a distance from the fire1 for if it should not chance to be thoroughly thawed all through to the centre1 placing it at first too near the fire will cause it to spoil4 ,if it is expedient to thaw the meat or poultry the night before cooking1 lay it in cold water early in the evening1 and change the water at bed-time4 ,if found crusted with ice in the morning1 remove the ice1 and put the meat in fresh cold water1 letting it lie in it till wanted for cooking4 ,potatoes are injured by being frozen4 ,other vegetables are not the worse for it1 provided they are always thawed in cold water4 ,,to ,,keep ,,meat ,,from ,,flies4 ,put in sacks1 with enough straw around it so the flies cannot reach through4 ,three-fourths of a yard of yard-wide muslin is the right size for the sack4 ,put a little straw in the bottom1 then put in the ham and lay straw in all around it2 tie it tightly and hang it in a cool1 dry place4 ,be sure the straw is all around the meat1 so the flies cannot reach through to deposit the eggs4 7,the sacking must be done early in the season before the fly appears47 ,muslin lets the air in and is much better than paper4 ,thin muslin is as good as thick1 and will last for years if washed when laid away when emptied4 ,national ,stockman4 ,,roast ,,beef4 ,one very essential point in roasting beef is to have the oven well heated when the beef is first put in2 this causes the pores to close up quickly1 and prevents the escape of the juices4 ,take a rib piece or loin roast of seven or eight pounds4 ,wipe it thoroughly all over with a clean wet towel4 ,lay it in a dripping-pan1 and baste it well with butter or suet fat4 ,set it in the oven4 ,baste it frequently with its own drippings1 which will make it brown and tender4 ,when partly done season with salt and pepper1 as it hardens any meat to salt it when raw1 and draws out its juices1 then dredge with sifted flour to give it a frothy appearance4 ,it will take a roast of this size about two hours' time to be properly done1 leaving the inside a little rare or red--half an hour less would make the inside quite rare4 ,remove the beef to a heated dish1 set where it will keep hot2 then skim the drippings from all fat1 add a tablespoonful of sifted flour1 a little pepper and a teacupful of boiling water4 ,boil up once and serve hot in a gravy boat4 ,some prefer the clear gravy without the thickening4 ,serve with mustard or grated horse-radish and vinegar4 ,,yorkshire ,,pudding4 ,this is a very nice accompaniment to a roast of beef2 the ingredients are1 one pint of milk1 four eggs1 whites and yolks beaten separately1 one teaspoonful of salt1 and two teaspoonfuls of baking powder sifted through two cups of flour4 ,it should be mixed very smooth1 about the consistency of cream4 ,regulate your time when you put in your roast1 so that it will be done half an hour or forty minutes before dishing up4 ,take it from the oven1 set it where it will keep hot4 ,in the meantime have this pudding prepared4 ,take two common biscuit tins1 dip some of the drippings from the dripping-pan into these tins1 pour half of the pudding into each1 set them into the hot oven1 and keep them in until the dinner is dished up2 take these puddings out at the last moment and send to the table hot4 ,this ,i consider much better than the old way of baking the pudding under the meat4 ,,beefsteak4 ,no4 #a4 ,the first consideration in broiling is to have a clear1 glowing bed of coals4 ,the steak should be about three-quarters of an inch in thickness1 and should be pounded only in extreme cases1 i4e41 when it is cut too thick and is stringy4 ,lay it on a buttered gridiron1 turning it often1 as it begins to drip1 attempting nothing else while cooking it4 ,have everything else ready for the table2 the potatoes and vegetables dished and in the warming closet4 ,do not season it until it is done1 which will be in about ten to twelve minutes4 ,remove it to a warm platter1 pepper and salt it on both sides and spread a liberal lump of butter over it4 ,serve at once while hot4 ,no definite rule can be given as to the time of cooking steak1 individual tastes differ so widely in regard to it1 some only liking it when well done1 others so rare that the blood runs out of it4 ,the best pieces for broiling are the porterhouse and sirloin4 ,,beefsteak4 ,no4 #b4 ,take a smooth1 thick-bottomed frying pan1 scald it out with hot water1 and wipe it dry2 set it on the stove or range1 and when very hot1 rub it over the bottom with a rag dipped in butter2 then place your steak or chops in it1 turn often until cooked through1 take up on a warm platter1 and season both sides with salt1 pepper and butter4 ,serve hot4 ,many prefer this manner of cooking steak rather than broiling or frying in a quantity of grease4 ,,beefsteak ,,and ,,onions4 ,prepare the steak in the usual way4 ,have ready in a frying pan a dozen onions cut in slices and fried brown in a little beef drippings or butter4 ,dish your steak1 and lay the onions thickly over the top4 ,cover and let stand five minutes1 then send to the table hot4 ,,beefsteak ,,and ,,oysters4 ,broil the steak the usual way4 ,put one quart of oysters with very little of the liquor into a stewpan upon the fire2 when it comes to a boil1 take off the scum that may rise1 stir in three ounces of butter mixed with a tablespoonful of sifted flour1 let it boil one minute until it thickens1 pour it over the steak4 ,serve hot4 ,palace ,hotel1 ,san ,francisco4 ,,to ,,fry ,,beefsteaks4 ,beefsteak for frying should be cut much thinner than for broiling4 ,take from the ribs or sirloin and remove the bone4 ,put some butter or nice beef dripping into a frying pan and set it over the fire1 and when it has boiled and become hot lay in the steaks2 when cooked quite enough1 season with salt and pepper1 turn and brown on both sides4 ,steaks when fried should be thoroughly done4 ,have ready a hot dish1 and when they are done take out the steaks and lay them on it1 with another dish cover the top to keep them hot4 ,the gravy in the pan can be turned over the steaks1 first adding a few drops of boiling water1 or a gravy to be served in a separate dish made by putting a large tablespoonful of flour into the hot gravy left in the pan after taking up the steaks4 ,stir it smooth1 then pour in a pint of cream or sweet rich milk1 salt and pepper1 let it boil up once until it thickens1 pour hot into a gravy dish and send to the table with the steaks4 ,,pot ,,roast4 7,old ,style47 ,this is an old-fashioned dish1 often cooked in our grandmothers' time4 ,take a piece of fresh beef weighing about five or six pounds4 ,it must not be too fat4 ,wash it and put it into a pot with barely sufficient water to cover it4 ,set it over a slow fire1 and after it has stewed an hour salt and pepper it4 ,then stew it slowly until tender1 adding a little onion if liked4 ,do not replenish the water at the last1 but let all nearly boil away4 ,when tender all through take the meat from the pot and pour the gravy in a bowl4 ,put a large lump of butter in the bottom of the pot1 then dredge the piece of meat with flour and return it to the pot to brown1 turning it often to prevent its burning4 ,take the gravy that you have poured from the meat into the bowl and skim off all the fat2 pour this gravy in with the meat and stir in a large spoonful of flour wet with a little water2 let it boil up ten or fifteen minutes and pour into a gravy dish4 ,serve both hot1 the meat on a platter4 ,some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days4 ,,spiced ,,beef4 7,excellent47 ,for a round of beef weighing twenty or twenty-four pounds1 take one-quarter of a pound of saltpetre1 one-quarter of a pound of coarse brown sugar1 two pounds of salt1 one ounce of cloves1 one ounce of allspice and half an ounce of mace2 pulverize these materials1 mix them well together1 and with them rub the beef thoroughly on every part2 let the beef lie for eight or ten days in the pickle thus made1 turning and rubbing it every day2 then tie it around with a broad tape1 to keep it in shape2 make a coarse paste of flour and water1 lay a little suet finely chopped over and under the beef1 inclose the beef entirely in the paste1 and bake it six hours4 ,when you take the beef from the oven1 remove the paste1 but do not remove the tape until you are ready to send it to the table4 ,if you wish1 to eat the beef cold1 keep it well covered that it may retain its moisture4 ,,beef ,,la ,,mode4 ,mix together three teaspoonfuls of salt1 one of pepper1 one of ginger1 one of mace1 one of cinnamon1 and two of cloves4 ,rub this mixture into ten pounds of the upper part of a round of beef4 ,let this beef stand in this state over night4 ,in the morning1 make a dressing or stuffing of a pint of fine bread crumbs1 half a pound of fat salt pork cut in dice1 a teaspoonful of ground thyme or summer savory1 two teaspoonfuls sage1 half a teaspoonful of pepper1 one of nutmeg1 a little cloves1 an onion minced fine1 moisten with a little milk or water4 ,stuff this mixture into the place from whence you took out the bone4 ,with a long skewer fasten the two ends of the beef together1 so that its form will be circular1 and bind it around with tape to prevent the skewers giving way4 ,make incisions in the beef with a sharp knife2 fill these incisions very closely with the stuffing1 and dredge the whole with flour4 ,put it into a dripping-pan and pour over it a pint of hot water2 turn a large pan over it to keep in the steam1 and roast slowly from three to four hours1 allowing a quarter of an hour to each pound of meat4 ,if the meat should be tough1 it may be stewed first in a pot1 with water enough to cover it1 until tender1 and then put into a dripping-pan and browned in the oven4 ,if the meat is to be eaten hot1 skim off the fat from the gravy1 into which1 after it is taken off the fire1 stir in the beaten yolks of two eggs4 ,if onions are disliked you may omit them and substitute minced oysters4 ,,tenderloin ,,of ,,beef4 ,to serve tenderloin as directed below1 the whole piece must be extracted before the hind-quarter of the animal is cut out4 ,this must be particularly noted1 because not commonly practiced1 the tenderloin being usually left attached to the roasting pieces1 in order to furnish a tidbit for a few4 ,to dress it whole1 proceed as follows3 ,washing the piece well1 put it in an oven2 add about a pint of water1 and chop up a good handful of each of the following vegetables as an ingredient of the dish1 viz41 ,irish potatoes1 carrots1 turnips and a large bunch of celery4 ,they must be washed1 peeled and chopped up raw1 then added to the meat2 blended with the juice1 they form and flavor the gravy4 ,let the whole slowly simmer1 and when nearly done1 add a teaspoonful of pounded allspice4 ,to give a richness to the gravy1 put in a tablespoonful of butter4 ,if the gravy should look too greasy1 skim off some of the melted suet4 ,boil also a lean piece of beef1 which1 when perfectly done1 chop fine1 flavoring with a very small quantity of onion1 besides pepper and salt to the taste4 ,make into small balls1 wet them on the outside with eggs1 roll in grated cracker or fine bread crumbs4 ,fry these force meat balls a light brown4 ,when serving the dish1 put these around the tenderloin1 and pour over the whole the rich gravy4 ,this dish is a very handsome one1 and1 altogether1 fit for an epicurean palate4 ,a sumptuous dish4 ,,stewed ,,steak ,,with ,,oysters4 ,two pounds of rump steak1 one pint of oysters1 one tablespoonful of lemon juice1 three of butter1 one of flour1 salt1 pepper1 one cupful of water4 ,wash the oysters in the water and drain into a stewpan4 ,put this liquor on to heat4 ,as soon as it comes to a boil1 skim and set back4 ,put the butter in a frying pan1 and when hot1 put in a steak4 ,cook ten minutes4 ,take up the steak1 and stir the flour into the butter remaining in the pan4 ,stir until a dark brown4 ,add the oyster liquor and boil one minute4 ,season with salt and pepper4 ,put back the steak1 cover the pan1 and simmer half an hour or until the steak seems tender1 then add the oysters and lemon juice4 ,boil one minute4 ,serve on a hot dish with points of toast for a garnish4 ,,smothered ,,beefsteak4 ,take thin slices of steak from the upper part of the round or one large thin steak4 ,lay the meat out smoothly and wipe it dry4 ,prepare a dressing1 using a cupful of fine bread crumbs1 half a teaspoonful of salt1 some pepper1 a tablespoonful of butter1 half a teaspoonful of sage1 the same of powdered summer savory1 and enough milk to moisten it all into a stiff mixture4 ,spread it over the meat1 roll it up carefully1 and tie with a string1 securing the ends well4 ,now fry a few thin slices of salt pork in the bottom of a kettle or saucepan1 and into the fat that has fried out of this pork1 place this roll or rolls of beef1 and brown it on all sides1 turning it until a rich color all over1 then add half a pint of water1 and stew until tender4 ,if the flavor of onion is liked1 a slice may be chopped fine and added to the dressing4 ,when cooked sufficiently1 take out the meat1 thicken the gravy1 and turn over it4 ,to be carved cutting crosswise1 in slices1 through beef and stuffing4 ,,beefsteak ,,rolls4 ,this mode is similar to the above recipe1 but many might prefer it4 ,prepare a good dressing1 such as you like for turkey or duck2 take a round steak1 pound it1 but not very hard1 spread the dressing over it1 sprinkle in a little salt1 pepper1 and a few bits of butter1 lap over the ends1 roll the steak up tightly and tie closely2 spread two great spoonfuls of butter over the steak after rolling it up1 then wash with a well-beaten egg1 put water in the bake-pan1 lay in the steak so as not to touch the water1 and bake as you would a duck1 basting often4 ,a half-hour in a brisk oven will bake4 ,make a brown gravy and send to the table hot4 ,,to ,,collar ,a ,,flank ,,of ,,beef4 ,procure a well-corned flank of beef--say six pounds4 ,wash it1 and remove the inner and outer skin with the gristle4 ,prepare a seasoning of one teaspoonful each of sage1 parsley1 thyme1 pepper and cloves4 ,lay your meat upon a board and spread this mixture over the inside4 ,roll the beef up tight1 fasten it with small skewers1 put a cloth over it1 bandage the cloth with tape1 put the beef into the stewpot1 cover it with water to the depth of an inch1 boil gently six hours2 take it out of the water1 place it on a board without undoing it2 lay a board on top of the beef1 put a fifty pound weight upon this board1 and let it remain twenty-four hours4 ,take off the bandage1 garnish with green pickles and curled parsley1 and serve4 ,,dried ,,beef4 ,buy the best of beef1 or that part which will be the most lean and tender4 ,the tender part of the round is a very good piece4 ,for every twenty pounds of beef use one pint of salt1 one teaspoonful of saltpetre1 and a quarter of a pound of brown sugar4 ,mix them well together1 and rub the beef well with one-third of the mixture for three successive days4 ,let it lie in the liquor it makes for six days1 then hang up to dry4 ,a large crock or jar is a good vessel to prepare the meat in before drying it4 ,,beef ,,corned ,,or ,,salted4 7,red47 ,cut up a quarter of beef4 ,for each hundred weight take half a peck of coarse salt1 a quarter of a pound of saltpetre1 the same weight of saleratus and a quart of molasses1 or two pounds of coarse brown sugar4 ,mace1 cloves and allspice may be added for spiced beef4 ,strew some of the salt in the bottom of a pickle-tub or barrel1 then put in a layer of meat1 strew this with salt1 then add another layer of meat1 and salt and meat alternately1 until all is used4 ,let it remain one night4 ,dissolve the saleratus and saltpetre in a little warm water1 and put it to the molasses or sugar2 then put it over the meat1 add water enough to cover the meat1 lay a board on it to keep it under the brine4 ,the meat is fit for use after ten days4 ,this recipe is for winter beef4 ,rather more salt may be used in warm weather4 ,towards spring take the brine from the meat1 make it boiling hot1 skim it clear1 and when it is cooled1 return it to the meat4 ,beef tongues and smoking pieces are fine pickled in this brine4 ,beef liver put in this brine for ten days1 and then wiped dry and smoked1 is very fine4 ,cut it in slices1 and fry or broil it4 ,the brisket of beef1 after being corned1 may be smoked1 and is very good for boiling4 ,lean pieces of beef1 cut properly from the hind-quarter1 are the proper pieces for being smoked4 ,there may be some fine pieces cut from the fore-quarter4 ,after the beef has been in brine ten days or more1 wipe it dry1 and hang it in a chimney where wood is burned1 or make a smothered fire of sawdust or chips1 and keep it smoking for ten days2 then rub fine black pepper over every part to keep the flies from it1 and hang it in a dry1 dark1 cool place4 ,after a week it is fit for use4 ,a strong1 coarse brown paper1 folded around the beef1 and fastened with paste1 keeps it nicely4 ,tongues are smoked in the same manner4 ,hang them by a string put through the root end4 ,spiced brine for smoked beef or tongues will be generally liked4 ,,roast ,,beef ,,pie ,,with ,,potato ,,crust4 ,when you have a cold roast of beef1 cut off as much as will half fill a baking-dish suited to the size of your family2 put this sliced beef into a stewpan with any gravy that you may have also saved1 a lump of butter1 a bit of sliced onion and a seasoning of pepper and salt1 with enough water to make plenty of gravy2 thicken it1 too1 by dredging in a tablespoonful of flour2 cover it up on the fire1 where it may stew gently1 but not be in danger of burning4 ,meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking-dish1 after the stewed meat has been transferred to it4 ,the potatoes must be boiled done1 mashed smooth1 and beaten up with milk and butter1 as if they were to be served alone1 and placed in a thick layer on top of the meat4 ,brush it over with egg1 place the dish in an oven1 and let it remain there long enough to be brown4 ,there should be a goodly quantity of gravy left with the beef1 that the dish be not dry and tasteless4 ,serve with it tomato sauce1 ,worcestershire sauce or any other kind that you prefer4 ,a good1 plain dish4 ,,roast ,,beef ,,pie4 ,cut up roast beef1 or beefsteak left from a previous meal1 into thin slices1 lay some of the slices into a deep dish which you have lined on the sides with rich biscuit dough1 rolled very thin 7say a quarter of an inch thick72 now sprinkle over this layer a little pepper and salt2 put in a small bit of butter1 a few slices of cold potatoes1 a little of the cold gravy1 if you have any left from the roast4 ,make another layer of beef1 another layer of seasoning1 and so on1 until the dish is filled2 cover the whole with paste leaving a slit in the centre1 and bake half an hour4 ,,beefsteak ,,pie4 ,cut up rump or flank steak into strips two inches long and about an inch wide4 ,stew them with the bone1 in just enough water to cover them1 until partly cooked2 have half a dozen of cold boiled potatoes sliced4 ,line a baking-dish with pie paste1 put in a layer of the meat with salt1 pepper1 and a little of thinly-sliced onion1 then one of the sliced potatoes1 with bits of butter dotted over them4 ,then the steak1 alternated with layers of potato1 until the dish is full4 ,add the gravy or broth1 having first thickened it with brown flour4 ,cover with a top crust1 making a slit in the middle2 brush a little beaten egg over it1 and bake until quite brown4 ,,frizzled ,,beef4 ,shave off very thin slices of smoked or dried beef1 put them in a frying pan1 cover with cold water1 set it on the back of the range or stove1 and let it come to a very slow heat1 allowing it time to swell out to its natural size1 but not to boil4 ,stir it up1 then drain off the water4 ,melt one ounce of sweet butter in the frying pan and add the wafers of beef4 ,when they begin to frizzle or turn up1 break over them three eggs2 stir until the eggs are cooked2 add a little white pepper1 and serve on slices of buttered toast4 ,,flank ,,steak4 ,this is cut from the boneless part of the flank and is secreted between an outside and inside layer of creamy fat4 ,there are two ways for broiling it4 ,one is to slice diagonally across the grain2 the other is to broil it whole4 ,in either case brush butter over it and proceed as in broiling other steaks4 ,it is considered by butchers the finest steak1 which they frequently reserve for themselves4 ,,to ,,boil ,,corned ,,beef4 ,the aitch-bone and the brisket are considered the best pieces for boiling4 ,if you buy them in the market already corned1 they will be fit to put over the fire without a previous soaking in water4 ,if you corn them in the brine in which you keep your beef through the winter1 they must be soaked in cold water over night4 ,put the beef into a pot1 cover with sufficient cold water1 place over a brisk fire1 let it come to a boil in half an hour2 just before boiling remove all the scum from the pot1 place the pot on the back of the fire1 let it boil very slowly until quite tender4 ,a piece weighing eight pounds requires two and a half hours' boiling4 ,if you do not wish to eat it hot1 let it remain in the pot after you take it from the fire until nearly cold1 then lay it in a colander to drain1 lay a cloth over it to retain its fresh appearance2 serve with horse-radish and pickles4 ,if vegetables are to accompany this1 making it the old-fashioned boiled dinner1 about three-quarters of an hour before dishing up skim the liquor free from fat and turn part of it out into another kettle1 into which put a cabbage carefully prepared1 cutting it into four quarters2 also half a dozen peeled medium-sized white turnips1 cut into halves2 scrape four carrots and four parsnips each cut into four pieces4 ,into the kettle with the meat1 about half an hour before serving1 pour on more water from the boiling tea-kettle1 and into this put peeled medium-sized potatoes4 ,this dinner should also be accompanied by boiled beets1 sliced hot1 cooked separate from the rest1 with vinegar over them4 ,cooking the cabbage separately from the meat prevents the meat from having the flavor of cabbage when cold4 ,the carrots1 parsnips and turnips will boil in about an hour4 ,a piece of salt pork was usually boiled with a ,new ,england boiled dinner4 ,,spiced ,,beef ,,relish4 ,take two pounds of raw1 tender beefsteak1 chop it very fine1 put into it salt1 pepper and a little sage1 two tablespoonfuls of melted butter2 add two rolled crackers made very fine1 also two well-beaten eggs4 ,make it up into the shape of a roll and bake it2 baste with butter and water before baking4 ,cut in slices when cold4 ,,fried ,,beef ,,liver4 ,cut it in rather thin slices1 say a quarter of an inch thick2 pour over it boiling water1 which closes the pores of the meat1 makes it impervious to the fat1 and at the same time seals up the rich juice of the meat4 ,it may be rolled in flour or bread crumbs1 seasoned with salt and pepper1 dipped in egg and fried in hot fat mixed with one-third butter4 ,,pressed ,,beef4 ,first have your beef nicely pickled2 let it stay in pickle a week2 then take the thin1 flanky pieces1 such as will not make a handsome dish of themselves1 put on a large potful1 and let them boil until perfectly done2 then pull to pieces1 and season just as you do souse1 with pepper1 salt and allspice2 only put it in a coarse cloth and press down upon it some very heavy weight4 ,the advantage of this recipe is that it makes a most acceptable1 presentable dish out of a part of the beef that otherwise might be wasted4 ,,french ,,stew4 ,grease the bottom of an iron pot1 and place in it three or four pounds of beef2 be very careful that it does not burn1 and turn it until it is nicely browned4 ,set a muffin ring under the beef to prevent its sticking4 ,add a few sliced carrots1 one or two sliced onions1 and a cupful of hot water2 keep covered and stew slowly until the vegetables are done4 ,add pepper and salt4 ,if you wish more gravy1 add hot water1 and thicken with flour4 ,serve on a dish with the vegetables4 ,,to ,,pot ,,beef4 ,the round is the best piece for potting1 and you may use both the upper and under part4 ,take ten pounds of beef1 remove all the fat1 cut the lean into square pieces1 two inches thick4 ,mix together three teaspoonfuls of salt1 one of pepper1 one of cloves1 one of mace1 one of cinnamon1 one of allspice1 one of thyme1 and one of sweet basil4 ,put a layer of the pieces of beef into an earthen pot1 sprinkle some of this spice mixture over this layer1 add a piece of fat salt pork1 cut as thin as possible1 sprinkle a little of the spice mixture over the pork1 make another layer of the beef with spices and pork1 and so on1 until the pot is filled4 ,pour over the whole three tablespoonfuls of ,tarragon vinegar1 or1 if you prefer it1 half a pint of ,madeira wine2 cover the pot with a paste made of flour and water1 so that no steam can escape4 ,put the pot into an oven1 moderately heated1 and let it stand there eight hours2 then set it away to use when wanted4 ,beef cooked in this manner will keep good for a fortnight in moderate weather4 ,it is an excellent relish for breakfast1 and may be eaten either warm or cold4 ,when eaten warm1 serve with slices of lemon4 ,,stewed ,,brisket ,,of ,,beef4 ,put the part that has the hard fat into a stewpot with a small quantity of water2 let it boil up and skim it thoroughly2 then add carrots1 turnips1 onions1 celery and a few pepper-corns4 ,stew till extremely tender2 then take out all the flat bones and remove all the fat from the soup4 ,either serve that and the meat in tureen1 or the soup alone1 and the meat on a dish garnished with some vegetables4 ,the following sauce is much admired served with the beef3 ,take half a pint of the soup and mix it with a spoonful of catsup1 a teaspoonful of made mustard1 a little flour1 a bit of butter and salt2 boil all together a few minutes1 then pour it round the meat4 ,,dried ,,beef ,,with ,,cream4 ,shave your beef very fine4 ,put it into a suitable dish on the back of the stove2 cover with cold water and give it time to soak out to its original size before being dried4 ,when it is quite soft and the water has become hot 7it must not boil7 take it off1 turn off the water1 pour on a cup of cream2 if you do not have it use milk and butter1 a pinch of pepper2 let it come to a boil1 thicken with a tablespoonful of flour wet up in a little milk4 ,serve on dipped toast or not1 just as one fancies4 ,a nice breakfast dish4 ,,beef ,,croquettes4 ,no4 #a4 ,chop fine one cup of cold1 cooked1 lean beef1 half a cup of fat1 half a cup of cold boiled or fried ham2 cold pork will do if you have not the ham4 ,also mince up a slice of onion4 ,season all with a teaspoonful of salt1 half a teaspoonful of pepper1 and a teaspoonful of powdered sage or parsley if liked4 ,heat together with half a cup of stock or milk2 when cool add a beaten egg4 ,form the mixture into balls1 slightly flattened1 roll in egg and bread crumbs1 or flour and egg4 ,fry in hot lard or beef drippings4 ,serve on a platter and garnish with sprigs of parsley4 ,almost any cold meats can be used instead of beef4 ,,beef ,,croquettes4 ,no4 #b4 ,take cold roast or corned beef4 ,put it into a wooden bowl and chop it fine4 ,mix with it about twice the quantity of hot mashed potatoes well seasoned with butter and salt4 ,beat up an egg and work it into the potato and meat1 then form the mixture into little cakes the size of fish balls4 ,flatten them a little1 roll in flour or egg and cracker crumbs1 fry in butter and lard mixed1 browning on both sides4 ,serve piping hot4 ,,meat ,,and ,,potato ,,croquettes4 ,put in a stewpan an ounce of butter and a slice of onion minced fine2 when this simmers add a level tablespoonful of sifted flour2 stir the mixture until it becomes smooth and frothy2 then add half of a cupful of milk1 some seasoning of salt and pepper2 let all boil1 stirring it all the while4 ,now add a cupful of cold meat chopped fine1 and a cupful of cold or hot mashed potato4 ,mix all thoroughly and spread on a plate to cool4 ,when it is cool enough1 shape it with your hands into balls or rolls4 ,dip them in beaten egg and roll in cracker or bread crumbs4 ,drop them into hot lard and fry about two minutes a delicate brown2 take them out with a skimmer and drain them on a piece of brown paper4 ,serve immediately while hot4 ,these are very nice4 ,cold rice or hominy may be used in place of the potato2 or a cupful of cold fish minced fine in place of the meat4 ,,cold ,,roast1 ,,warmed4 ,no4 #a4 ,cut from the remains of a cold roast the lean meat from the bones into small1 thin slices4 ,put over the fire a frying pan containing a spoonful of butter or drippings4 ,cut up a quarter of an onion and fry it brown1 then remove the onion1 add the meat gravy left from the day before1 and if not thick enough add a little flour2 salt and pepper4 ,turn the pieces of meat into this and let them simmer a few minutes4 ,serve hot4 ,,cold ,,roast1 ,,warmed4 ,no4 #b4 ,cold rare roast beef may be made as good as when freshly cooked by slicing1 seasoning with salt1 pepper and bits of butter2 put it in a plate or pan with a spoonful or two of water1 covering closely1 and set in the oven until hot1 but no longer4 ,cold steak may be shaved very fine with a knife and used the same way4 ,or1 if the meat is in small pieces1 cover them with buttered letter paper1 twist each end tightly1 and boil them on the gridiron1 sprinkling them with finely chopped herbs4 ,still another nice way of using cold meats is to mince the lean portions very fine and add to a batter made of one pint of milk1 one cup of flour and three eggs4 ,fry like fritters and serve with drawn butter or sauce4 ,,cold ,,meat ,,and ,,potato1 ,,baked4 ,put in a frying pan a round tablespoonful of cold butter2 when it becomes hot1 stir into it a teaspoonful of chopped onion and a tablespoonful of flour1 stirring it constantly until it is smooth and frothy2 then add two-thirds of a cupful of cold milk or water4 ,season this with salt and pepper and allow it to come to a boil2 then add a cupful of cold meat finely chopped and cleared from bone and skin2 let this all heat thoroughly2 then turn it into a shallow dish well buttered4 ,spread hot or cold mashed potatoes over the top1 and cook for fifteen or twenty minutes in a moderate hot oven4 ,cold hominy1 or rice may be used in place of mashed potatoes1 and is equally as good4 ,,beef ,,hash4 ,no4 #a4 ,chop rather finely cold roast beef or pieces of beefsteak1 also chop twice as much cold boiled potatoes4 ,put over the fire a stewpan or frying pan1 in which put a piece of butter as large as required to season it well1 add pepper and salt1 moisten with beef gravy if you have it1 if not1 with hot water2 cover and let it steam and heat through thoroughly1 stirring occasionally1 so that the ingredients be evenly distributed1 and to keep the hash from sticking to the bottom of the pan4 ,when done it should not be at all watery1 nor yet dry1 but have sufficient adhesiveness to stand well on a dish or buttered toast4 ,many like the flavor of onion2 if so1 fry two or three slices in the butter before adding the hash4 ,corned beef makes excellent hash4 ,,beef ,,hash4 ,no4 #b4 ,chop cold roast beef1 or pieces of beefsteak2 fry half an onion in a piece of butter2 when the onion is brown1 add the chopped beef2 season with a little salt and pepper2 moisten with the beef gravy1 if you have any1 if not1 with sufficient water and a little butter2 cook long enough to be hot1 but no longer1 as much cooking toughens the meat4 ,an excellent breakfast dish4 ,prof4 ,blot4 ,some prefer to let a crust form on the bottom and turn the hash brown side uppermost4 ,served with poached eggs on top4 ,,hamburger ,,steak4 ,take a pound of raw flank or round steak1 without any fat1 bone or stringy pieces4 ,chop it until a perfect mince1 it cannot be chopped too fine4 ,also chop a small onion quite fine and mix well with the meat4 ,season with salt and pepper2 make into cakes as large as a biscuit1 but quite flat1 or into one large flat cake a little less than half an inch thick4 ,have ready a frying pan with butter and lard mixed2 when boiling hot put in the steak and fry brown4 ,garnish with celery top around the edge of the platter and two or three slices of lemon on the top of the meat4 ,a brown gravy made from the grease the steak was fried in and poured over the meat enriches it4 ,,to ,,roast ,,beef ,,heart4 ,wash it carefully and open it sufficiently to remove the ventricles1 then soak it in cold water until the blood is discharged2 wipe it dry and stuff it nicely with dressing1 as for turkey2 roast it about an hour and a half4 ,serve it with the gravy1 which should be thickened with some of the stuffing and a glass of wine4 ,it is very nice hashed4 ,served with currant jelly4 ,palmer ,house1 ,chicago4 ,,stewed ,,beef ,,kidney4 ,cut the kidney into slices1 season highly with pepper and salt1 fry it a light brown1 take out the slices1 then pour a little warm water into the pan1 dredge in some flour1 put in slices of kidney again2 let them stew very gently2 add some parsley if liked4 ,sheep's kidneys may be split open1 broiled over a clear fire and served with a piece of butter placed on each half4 ,,beefs ,,heart ,,stewed4 ,after washing the heart thoroughly cut it up into squares half an inch long2 put them into a saucepan with water enough to cover them4 ,if any scum rises skim it off4 ,now take out the meat1 strain the liquor and put back the meat1 also add a sliced onion1 some parsley1 a head of celery chopped fine1 pepper and salt and a piece of butter4 ,stew until the meat is very tender4 ,stir up a tablespoonful of browned flour with a small quantity of water and thicken the whole4 ,boil up and serve4 ,,boiled ,,beef ,,tongue4 ,wash a fresh tongue and just cover it with water in the pot2 put in a pint of salt and a small red pepper2 add more water as it evaporates1 so as to keep the tongue nearly covered until done--when it can be easily pierced with a fork2 take it out1 and if wanted soon1 take off the skin and set it away to cool4 ,if wanted for future use1 do not peel until it is required4 ,a cupful of salt will do for three tongues1 if you have that number to boil2 but do not fail to keep water enough in the pot to keep them covered while boiling4 ,if salt tongues are used1 soak them over night1 of course omitting the salt when boiling4 ,or1 after peeling a tongue1 place it in a saucepan with one cup of water1 half a cup vinegar1 four tablespoonfuls sugar1 and cook until the liquor is evaporated4 ,,spiced ,,beef ,,tongue4 ,rub into each tongue a mixture made of half a pound of brown sugar1 a piece of saltpetre the size of a pea and a tablespoonful of ground cloves1 put it in a brine made of three-quarters of a pound of salt to two quarts of water and keep covered4 ,pickle two weeks1 then wash well and dry with a cloth2 roll out a thin paste made of flour and water1 smear it all over the tongue and place in a pan to bake slowly2 baste well with lard and hot water2 when done scrape off the paste and skim4 ,,to ,,boil ,,tripe4 ,wash it well in warm water1 and trim it nicely1 taking off all the fat4 ,cut into small pieces1 and put it on to boil five hours before dinner in water enough to cover it very well4 ,after it has boiled four hours1 pour off the water1 season the tripe with pepper and salt1 and put it into a pot with milk and water mixed in equal quantities4 ,boil it an hour in the milk and water4 ,boil in a saucepan ten or a dozen onions4 ,when they are quite soft1 drain them in a colander and mash them4 ,wipe out your saucepan and put them on again1 with a bit of butter rolled in flour and a wine-glass of cream or milk4 ,let them boil up1 and add them to the tripe just before you send it to table4 ,eat it with pepper1 vinegar and mustard4 ,it is best to give tripe its first and longest boiling the day before it is wanted4 ,,to ,,fry ,,tripe4 ,boil the tripe the day before till it is quite tender1 which it will not be in less than four or five hours4 ,then cover it and set it away4 ,next day cut it into long slips1 and dip each piece into beaten yolk of egg1 and afterwards roll them in grated bread crumbs4 ,have ready in a frying pan over the fire some good beef drippings4 ,when it is boiling hot put in the tripe1 and fry it about ten minutes1 till of a light brown4 ,you may serve it with onion sauce4 ,boiled tripe that has been left from the dinner of the preceding day may be fried in this manner4 ,,fricasseed ,,tripe4 ,cut a pound of tripe in narrow strips1 put a small cup of water or milk to it1 add a bit of butter the size of an egg1 dredge in a large teaspoonful of flour1 or work it with the butter2 season with pepper and salt1 let it simmer gently for half an hour1 serve hot4 ,a bunch of parsley cut small and put with it is an improvement4 ,some put in oysters five minutes before dishing up4 ,,tripe ,,lyonnaise4 ,cut up half a pound of cold boiled tripe into neat squares4 ,put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown2 add to the tripe a teaspoonful of chopped parsley and a little strong vinegar1 salt and cayenne2 stir the pan to prevent burning4 ,cover the bottom of a platter with tomato sauce1 add the contents of the pan and serve4 ,,to ,,clarify ,,beef ,,drippings4 ,drippings accumulated from different cooked meats of beef or veal can be clarified by putting it into a basin and slicing into it a raw potato1 allowing it to boil long enough for the potato to brown1 which causes all impurities to disappear4 ,remove from the fire1 and when cool drain it off from the sediment that settles at the bottom4 ,turn it into basins or small jars and set it in a cool place for future use4 ,when mixed with an equal amount of butter it answers the same purpose as clear butter for frying and basting any meats except game and poultry4 ,mutton drippings impart an unpleasant flavor to anything cooked outside of its kind4 ,,roast ,,loin ,,of ,,veal4 ,prepare it the same as any roast1 leaving in the kidney1 around which put considerable salt4 ,make a dressing the same as for fowls2 unroll the loin1 put the stuffing well around the kidney1 fold and secure with several coils of white cotton twine wound around in all directions2 place in a dripping-pan with the thick side down1 and put in a rather hot oven1 graduated after it commences to roast to moderate2 in half an hour add a little hot water to the pan1 and baste often2 in another half hour turn over the roast1 and when about done dredge lightly with flour and baste with melted butter4 ,before serving carefully remove the twine4 ,a roast of four to five pounds will bake in about two hours4 ,for a gravy1 skim off some of the fat if there is too much in the drippings2 dredge in some flour1 stir until brown1 add some hot water if necessary2 boil a few minutes1 stir in such sweet herbs as fancied1 and put in a gravy boat4 ,serve with green peas and lemon jelly4 ,is very nice sliced cold for lunch1 and ,worcestershire or ,chili sauce forms a fine relish4 ,,roast ,,fillet ,,of ,,veal4 ,select a nice fillet1 take out the bone1 fill up the space with stuffing1 and also put a good layer under the fat4 ,truss it of a good shape by drawing the fat round and tie it up with tape4 ,cook it rather moderately at first1 and baste with butter4 ,it should have careful attention and frequent basting1 that the fat may not burn4 ,roast from three to four hours1 according to the size4 ,after it is dished pour melted butter over it2 serve with ham or bacon1 and fresh cucumbers if in season4 ,veal1 like all other meat1 should be well washed in cold water before cooking and wiped thoroughly dry with a clean cloth4 ,cold fillet of veal is very good stewed with tomatoes and an onion or two4 ,in roasting veal1 care must be taken that it is not at first placed in too hot an oven2 the fat of a loin1 one of the most delicate joints of veal1 should be covered with greased paper2 a fillet1 also1 should have on the caul until nearly done enough4 ,,boiled ,,fillet ,,of ,,veal4 ,choose a small1 delicate fillet2 prepare as for roasting1 or stuff it with an oyster force meat2 after having washed it thoroughly1 cover it with water and let it boil very gently three and a half or four hours1 keeping it well skimmed4 ,send it to the table with a rich white sauce1 or1 if stuffed with oysters1 a tureen of oyster sauce4 ,garnish with stewed celery and slices of bacon4 ,a boiled tongue should be served with it4 ,,veal ,,pudding4 ,cut about two pounds of lean veal into small collops a quarter of an inch in thickness2 put a piece of butter the size of an egg into a very clean frying pan to melt2 then lay in the veal and a few slices of bacon1 a small sprig of thyme and a seasoning of pepper and salt2 place the pan over a slow fire for about ten minutes1 then add two or three spoonfuls of warm water4 ,just boil it up and then let it stand to cool4 ,line a pudding-dish with a good suet crust1 lay in the veal and bacon1 pour the gravy over it2 roll out a piece of paste to form a lid1 place it over1 press it close with the thumb1 tie the basin in a pudding cloth and put it into a saucepan of boiling water1 keeping continually boiling until done1 or about one hour4 ,,fried ,,veal ,,cutlets4 ,put into a frying pan two or three tablespoonfuls of lard or beef drippings4 ,when boiling hot lay in the cutlets1 well seasoned with salt and pepper and dredged with flour4 ,brown nicely on both sides1 then remove the meat1 and if you have more grease than is necessary for the gravy put it aside for further use4 ,reserve a tablespoonful or more and rub into it a tablespoonful of flour1 with the back of the spoon1 until it is a smooth1 rich brown color2 then add gradually a cup of cold water and season with pepper and salt4 ,when the gravy is boiled up well return the meat to the pan and gravy4 ,cover it closely and allow it to stew gently on the back of the range for fifteen minutes4 ,this softens the meat1 and with this gravy it makes a nice breakfast dish4 ,another mode is to simply fry the cutlets1 and afterwards turning off some of the grease they were fried in and then adding to that left in the pan a few drops of hot water1 turning the whole over the fried chops4 ,,fried ,,veal ,,chops4 7,plain47 ,sprinkle over them salt and pepper1 then dip them in beaten egg and cracker crumbs1 and fry in drippings1 or hot lard and butter mixed4 ,if you wish a gravy with them1 add a tablespoonful of flour to the gravy they were fried in and turn in cream or milk2 season to taste with salt and pepper4 ,boil up and serve hot with the gravy in separate dish4 ,this dish is very fine accompanied with a few sound fresh tomatoes1 sliced and fried in the same grease the cutlets were1 and all dished on the same platter4 ,,veal ,,collops4 ,cut veal from the leg or other lean part into pieces the size of an oyster4 ,season with pepper1 salt and a little mace2 rub some over each piece2 dip in egg1 then into cracker crumbs and fry4 ,they both look and taste like oysters4 ,,veal ,,olives4 ,cut up a slice of a fillet of veal1 about half an inch thick1 into squares of three inches4 ,mix up a little salt pork1 chopped with bread crumbs1 one onion1 a little pepper1 salt1 sweet marjoram1 and one egg well beaten2 put this mixture upon the pieces of veal1 fastening the four corners together with little bird skewers2 lay them in a pan with sufficient veal gravy or light stock to cover the bottom of the pan1 dredge with flour and set in a hot oven4 ,when browned on top1 put a small bit of butter on each1 and let them remain until quite tender1 which will take twenty minutes4 ,serve with horse-radish4 ,,veal ,,cheese4 ,prepare equal quantities of boiled sliced veal and smoked tongue4 ,pound the slices separately in a mortar1 moistening with butter as you proceed2 then pack it in a jar or pail1 mixing it in alternate layers2 first the tongue and then the veal1 so that when cut it will look variegated4 ,press it down hard and pour melted butter over the top4 ,keep it well covered and in a dry place4 ,nice for sandwiches1 or sliced cold for lunch4 ,,veal ,,croquettes4 ,mince a coffee cup of cold veal in a chopping bowl1 adding a little cold ham and two or three slices of onion1 a pinch of mace1 powdered parsley and pepper1 some salt4 ,let a pint of milk or cream come to the boiling point1 then add a tablespoonful of cold butter1 then the above mixture4 ,beat up two eggs and mix with a teaspoonful of cornstarch or flour1 and add to the rest2 cook it all about ten minutes1 stirring with care4 ,remove from the fire1 and spread it on a platter1 roll it into balls1 when cooled flatten each2 dip them in egg and bread crumbs1 and fry in a wire basket1 dipped in hot lard4 ,,broiled ,,veal ,,cutlets4 7,fine47 ,two or three pounds of veal cutlets1 egg and bread crumbs1 two tablespoonfuls of minced savory herbs1 salt and pepper to taste1 a little grated nutmeg4 ,cut the cutlets about three-quarters of an inch in thickness2 flatten them1 and brush them over with the yolk of an egg2 dip them into bread crumbs and minced herbs1 season with pepper and salt1 and fold each cutlet in a piece of white letter paper well buttered2 twist the ends1 and broil over a clear fire2 when done remove the paper4 ,cooked this way1 they retain all the flavor4 ,,veal ,,pot-,,pie4 ,procure a nice breast or brisket of veal1 well jointed1 put the pieces into the pot with one quart of water to every five pounds of meat2 put the pot over a slow fire2 just before it comes to a boil1 skim it well and pour in a teacupful of cold water2 then turn over the meat in order that all the scum may rise2 remove all the scum1 boil quite hard1 season with pepper and salt to your taste1 always remembering that the crust will take up part of the seasoning2 when this is done cut off your crust in pieces of equal size1 but do not roll or mould them2 lay them on top of the meat1 so as to cover it2 put the lid on the pot closely1 let the whole boil slowly one hour4 ,if the lid does not fit the pot closely1 wrap a cloth around it1 in order that no steam shall escape2 and by no means allow the pot to stop boiling4 ,the crust for pot-pie should be raised with yeast4 ,to three pints of flour add two ounces of butter1 a little salt1 and wet with milk sufficient to make a soft dough2 knead it well and set it away to rise2 when quite light1 mould and knead it again1 and let it stand1 in winter1 one hour1 in summer1 one-half hour1 when it will be ready to cut4 ,in summer you had better add one-half a teaspoonful of soda when you knead it the second time1 or you may wet it with water and add another bit of butter4 ,,veal ,,pie4 ,cut the veal into rather small pieces or slices1 put it in a stewpan with hot water to cover it2 add to it a tablespoonful of salt and set it over the fire2 take off the scum as it rises2 when the meat is tender turn it into a dish to cool2 take out all the small bones1 butter a tin or earthen basin or pudding-pan1 line it with pie paste1 lay some of the parboiled meat in to half fill it2 put bits of butter in the size of a hickory nut all over the meat2 shake pepper over1 dredge wheat flour over until it looks white1 then fill it nearly to the top with some of the water in which the meat was boiled2 roll a cover for the top of the crust1 puff-paste it1 giving it two or three turns1 and roll it to nearly half an inch thickness2 cut a slit in the centre and make several small incisions on either side of it1 put the crust on1 trim the edges neatly with a knife2 bake one hour in a quick oven4 ,a breast of veal will make two two-quart basin pies2 half a pound of nice corned pork1 cut in thin slices and parboiled with the meat1 will make it very nice1 and very little1 if any1 butter will be required for the pie2 when pork is used not other salt will be necessary4 ,many are fond of thin slices of sweet ham cooked with the veal for pie4 ,,veal ,,stew4 ,cut up two or three pounds of veal into pieces three inches long and one thick4 ,wash it1 put it into your stewpan with two quarts of water1 let it boil1 skim it well1 and when all the scum is removed1 add pepper and salt to your taste1 and a small piece of butter2 pare and cut in halves twelve small ,irish potatoes1 put them into the stewpan2 when it boils1 have ready a batter made with two eggs1 two spoonfuls of cream or milk1 a little salt1 and flour enough to make it a little thicker than for pancakes2 drop this into the stew1 a spoonful at a time1 while it is boiling2 when all is in1 cover the pan closely so that no steam can escape2 let it boil twenty minutes and serve in a deep dish4 ,,veal ,,loaf4 ,three pounds of raw veal chopped very fine1 butter the size of an egg1 three eggs1 three tablespoonfuls of cream or milk2 if milk use a small piece of butter2 mix the eggs and cream together2 mix with the veal four pounded crackers1 one teaspoonful of black pepper1 one large tablespoonful salt1 one large tablespoonful of sage2 mix well together and form into a loaf4 ,bake two and one-half hours1 basting with butter and water while baking4 ,serve cut in thin slices4 ,,veal ,,for ,,lunch4 ,butter a good-sized bowl1 and line it with thin slices of hard-boiled eggs2 have veal and ham both in very thin slices2 place1 in the bowl a layer of veal1 with pepper and salt1 then a layer of ham1 omitting the salt1 then a layer of veal1 and so on1 alternating with veal and ham1 until the bowl is filled2 make a paste of flour and water as stiff as it can be rolled out2 cover the contents of the bowl with the paste1 and over this tie a double cotton cloth2 put the bowl into a saucepan1 or other vessel1 with water just up to the rim of the bowl1 and boil three hours2 then take it from the fire1 remove the cloth and paste1 and let it stand until the next day1 when it may be turned out and served in very thin slices4 ,an excellent lunch in traveling4 ,,veal ,,patties4 ,cut portions of the neck or breast of veal into small pieces1 and1 with a little salt pork cut fine1 stew gently for ten or fifteen minutes2 season with pepper and salt1 and a small piece of celery chopped coarsely1 also of the yellow top1 picked 7not chopped7 up2 stir in a paste made of a tablespoonful of flour1 the yolk of one egg1 and milk to form a thin batter2 let all come to a boil1 and it is ready for the patties4 ,make the patties of a light1 flaky crust1 as for tarts1 cut round1 the size of a small sauceplate2 the centre of each1 for about three inches1 cut half way through1 to be raised and serve as a cover4 ,put a spoonful of the stew in each crust1 lay on the top and serve4 ,stewed oysters or lamb may be used in place of veal4 ,,braised ,,veal4 ,take a piece of the shoulder weighing about five pounds4 ,have the bone removed and tie up the meat to make it firm4 ,put a piece of butter the size of half an egg1 together with a few shavings of onion1 into a kettle or stone crock and let it get hot4 ,salt and pepper the veal and put it into the kettle1 cover it tightly and put it over a medium fire until the meat is brown on both sides1 turning it occasionally4 ,then set the kettle back on the stove1 where it will simmer slowly for about two hours and a half4 ,before setting the meat back on the stove1 see if the juice of the meat together with the butter do not make gravy enough1 and if not1 put in about two tablespoonfuls of hot water4 ,when the gravy is cold it will be like jelly4 ,it can be served hot with the hot meat1 or cold with the cold meat4 ,,baked ,,calf',s ,,head4 ,boil a calf's head 7after having cleaned it7 until tender1 then split it in two1 and keep the best half 7bone it if you like72 cut the meat from the other in uniform pieces1 the size of an oyster2 put bits of butter1 the size of a nutmeg1 all over the best half of the head2 sprinkle pepper over it1 and dredge on flour until it looks white1 then set it on a trivet or muffin rings in a dripping-pan2 put a cup of water into the pan1 and set it in a hot oven2 turn it that it may brown evenly2 baste once or twice4 ,whilst this is doing1 dip the prepared pieces of the head in wheat flour or batter1 and fry in hot lard or beef drippings a delicate brown2 season with pepper and salt and slices of lemon1 if liked4 ,when the roast is done put it on a hot dish1 lay the fried pieces around it1 and cover it with a tin cover2 put the gravy from the dripping-pan into the pan in which the pieces were fried1 with the slices of lemon1 and a tablespoonful of browned flour1 and1 if necessary1 a little hot water4 ,let it boil up once1 and strain it into a gravy boat1 and serve with the meat4 ,,calf',s ,,head ,,cheese4 ,boil a calf's head in water enough to cover it1 until the meat leaves the bones2 then take it with a skimmer into a wooden bowl or tray2 take from it every particle of bone2 chop it small2 season with pepper and salt1 a heaping tablespoonful of salt and a teaspoonful of pepper will be sufficient2 if liked1 add a tablespoonful of finely chopped sweet herbs2 lay in a cloth in a colander1 put the minced meat into it1 then fold the cloth closely over it1 lay a plate over1 and on it a gentle weight4 ,when cold it may be sliced thin for supper or sandwiches4 ,spread each slice with made mustard4 ,,brain ,,cutlets4 ,well wash the brains and soak them in cold water until white4 ,parboil them until tender in a small saucepan for about a quarter of an hour2 then thoroughly drain them and place them on a board4 ,divide them into small pieces with a knife4 ,dip each piece into flour1 and then roll them in egg and bread crumbs1 and fry them in butter or well-clarified drippings4 ,serve very hot with gravy4 ,another way of doing brains is to prepare them as above1 and then stew them gently in rich stock1 like stewed sweetbreads4 ,they are also nice plainly boiled and served with parsley and butter sauce4 ,,calfs ,,head ,,boiled4 ,put the head into boiling water and let it remain about five minutes2 take it out1 hold it by the ear1 and with the back of the knife scrape off the hair 7should it not come off easily dip the head again in boiling water47 ,when perfectly clean take out the eyes1 cut off the ears and remove the brain1 which soak for an hour in warm water4 ,put the head to soak in hot water a few minutes to make it look white1 and then have ready a stewpan1 into which lay the head2 cover it with cold water and bring it gradually to boil4 ,remove the scum and add a little salt1 which increases it and causes it to rise to the top4 ,simmer it very gently from two and a half to three hours1 or until the bones will slip out easily1 and when nearly done1 boil the brains fifteen or twenty minutes2 skin and chop them 7not too finely71 add a tablespoonful of minced parsley which has been previously scalded2 also a pinch of pepper1 salt2 then stir into this four tablespoonfuls of melted butter2 set it on the back of the range to keep it hot4 ,when the head is done1 take it up and drain very dry4 ,score the top and rub it over with melted butter2 dredge it with flour and set it in the oven to brown4 ,when you serve the head1 have it accompanied with a gravy boat of melted butter and minced parsley4 ,,calf',s ,,liver ,,and ,,bacon4 ,slice the liver a quarter of an inch thick2 pour hot water over it and let it remain for a few minutes to clear it from blood2 then dry it in a cloth4 ,take a pound of bacon1 or as much as you require1 and cut the same number of thin slices as you have of liver2 fry the bacon to a nice crisp2 take it out and keep it hot2 then fry the liver in the same pan1 having first seasoned it with pepper and salt and dredged in a little flour2 lay it in the hot bacon fat and fry it a nice brown4 ,serve it with a slice of bacon on the top of each slice of liver4 ,if you wish a gravy with it1 pour off most of the fat from the frying pan1 put in about two ounces of butter1 a tablespoonful of flour well rubbed in1 add a cup of water1 salt and pepper1 give it one boil and serve in a gravy boat4 ,another ,way4--,cut the liver in nice thin slices1 pour boiling water over it and let it stand about five minutes2 then drain and put in a dripping-pan with three or four thin slices of salt pork or bacon2 pepper and salt and put in the oven1 letting it cook until thoroughly done1 then serve with a cream or milk gravy poured over it4 ,calf's liver and bacon are very good broiled after cutting each in thin slices4 ,season with butter1 pepper and salt4 ,,croquettes ,,of ,,sweetbreads4 ,take four veal sweetbreads1 soak them for an hour in cold salted water1 first removing the pipes and membranes2 then put them into boiling salted water with a tablespoonful of vinegar1 and cook them twenty minutes1 then drop them again into cold water to harden4 ,now remove them1 chop them very fine1 almost to a paste4 ,season with salt1 pepper and a teaspoonful of grated onion2 add the beaten yolks of three raw eggs1 one tablespoonful of butter1 half a cupful of cream1 and sufficient fine cracker crumbs to make stiff enough to roll out into little balls or cork-shaped croquettes4 ,have ready a frying kettle half full of fat over the fire1 a dish containing three smoothly beaten eggs1 a large platter of cracker dust2 wet the hands with cold water and make the mixture in shape2 afterwards rolling them in the cracker dust1 then into the beaten egg1 and again in the cracker dust2 smooth them on the outside and drop them carefully in the hot fat4 ,when the croquettes are fried a nice golden brown1 put them on a brown paper a moment to free them from grease4 ,serve hot with sliced lemon or parsley4 ,,sweetbreads4 ,there are two in a calf1 which are considered delicacies4 ,select the largest4 ,the color should be clear and a shade darker than the fat4 ,before cooking in any manner let them lie for half an hour in tepid water2 then throw into hot water to whiten and harden1 after which draw off the outer casing1 remove the little pipes1 and cut into thin slices4 ,they should always be thoroughly cooked4 ,,fried ,,sweetbreads4 ,after preparing them as above they are put into hot fat and butter1 and fried the same as lamb chops1 also broiled the same1 first rolling them in egg and cracker crumbs4 ,,baked ,,sweetbreads4 ,three sweetbreads1 egg and bread crumbs1 oiled butter1 three slices of toast1 brown gravy4 ,choose large1 white sweetbreads1 put them into warm water to draw out the blood1 and to improve their color2 let them remain for rather more than one hour2 then put them into boiling water1 and allow them to simmer for about ten minutes which renders them firm4 ,take them up1 drain them1 brush over the egg1 sprinkle with bread crumbs2 dip them in egg again1 and then into more bread crumbs4 ,drop on them a little oiled butter1 and put the sweetbreads into a moderately heated oven1 and let them bake for nearly three-quarters of an hour4 ,make three pieces of toast2 place the sweetbreads on the toast1 and pour round1 but not over1 them a good brown gravy4 ,,fricasseed ,,sweetbreads4 ,if they are uncooked1 cut into thin slices1 let them simmer in a rich gravy for three-quarters of an hour1 add a well-beaten egg1 two tablespoonfuls of cream and a tablespoonful of chopped parsley2 stir all together for a few minutes and serve immediately4 ,,mutton ,,and ,,lamb4 ,,roast ,,mutton4 ,the pieces mostly used for roasting are the hind-quarter of the sheep1 called the loin and leg1 the fore-quarter1 the shoulder1 also the chine or saddle1 which is the two loins together4 ,every part should be trimmed off that cannot be eaten2 then wash well and dry with a clean cloth2 lay it in your dripping-pan and put in a little water to baste it with at first2 then afterward with its own gravy4 ,allow1 in roasting1 about twelve minutes to the pound2 that is1 if your fire is strong1 which it should be4 ,it should not be salted at first1 as that tends to harden it1 and draws out too much of the blood or juices2 but salt soon after it begins to roast well4 ,if there is danger of its browning too fast1 cover it with a sheet of white paper4 ,baste it often1 and about a quarter of an hour before you think it will be done dredge the meat very lightly with flour and baste it with butter4 ,skim the gravy well and thicken very slightly with brown flour4 ,serve with currant jelly or other tart sauce4 ,,boned ,,leg ,,of ,,mutton ,,roasted4 ,take the bone out of a small leg of mutton1 without spoiling the skin if possible1 then cut off most of the fat4 ,fill the hole whence the bone was taken with a stuffing made the same as for fowls1 adding to it part of an onion finely minced4 ,sew the leg up underneath to prevent the dressing or stuffing from falling out4 ,bind and tie it up compactly2 put it in a roasting pan1 turn in a cup of hot water and place it in a moderately hot oven1 basting it occasionally4 ,when partly cooked season with salt and pepper4 ,when thoroughly cooked1 remove and place the leg on a warm platter2 skim the grease from the top of the drippings1 add a cup of water and thicken with a spoonful of dissolved flour4 ,send the gravy to the table in a gravy dish1 also a dish of currant jelly4 ,,boiled ,,leg ,,of ,,mutton4 ,to prepare a leg of mutton for boiling1 wash it clean1 cut a small piece off the shank bone1 and trim the knuckle4 ,put it into a pot with water enough to cover it1 and boil gently from two to three hours1 skimming well4 ,then take it from the fire1 and keeping the pot well covered1 let it finish by remaining in the steam for ten or fifteen minutes4 ,serve it up with a sauce boat of melted butter1 into which a teacupful of capers or nasturtiums have been stirred4 ,if the broth is to be used for soup1 put in a little salt while boiling2 if not1 salt it well when partly done1 and boil the meat in a cloth4 ,,braised ,,leg ,,of ,,mutton4 ,this recipe can be varied either by preparing the leg with a stuffing1 placed in the cavity after having the bone removed1 or cooking it without4 ,having lined the bottom of a thick iron kettle or stewpan with a few thin slices of bacon1 put over the bacon four carrots1 three onions1 a bunch of savory herbs2 then over these place the leg of mutton4 ,cover the whole with a few more slices of bacon1 then pour over half a pint of water4 ,cover with a tight cover and stew very gently for four hours1 basting the leg occasionally with its own liquor1 and seasoning it with salt and pepper as soon as it begins to be tender4 ,when cooked strain the gravy1 thicken with a spoonful of flour 7it should be quite brown71 pour some of it over the meat and send the remainder to the table in a tureen1 to be served with the mutton when carved4 ,garnish the dish around the leg with potatoes cut in the shape of olives and fried a light brown in butter4 ,,leg ,,of ,,mutton ,,la ,,venison4 ,remove all the rough fat from the mutton and lay it in a deep earthen dish2 rub into it thoroughly the following3 ,one tablespoonful of salt1 one each of celery-salt1 brown sugar1 black pepper1 ,english mustard1 allspice1 and some sweet herbs1 all powdered and mixed2 after which pour over it slowly a teacup of good vinegar1 cover tightly1 and set in a cool place four or five days1 turning it and basting often with the liquid each day4 ,to cook1 put in a kettle a quart of boiling water1 place over it an inverted shallow pan1 and on it lay the meat just as removed from the pickle2 cover the kettle tightly and stew for four hours4 ,do not lat the water touch the meat4 ,add a cup of hot water to the pickle remaining and baste with it4 ,when done1 thicken the liquid with flour and strain through a fine sieve1 to serve with the meat2 also a relish of currant jelly1 the dame as for venison4 ,this is a fine dish when the directions are faithfully followed4 ,,steamed ,,leg ,,of ,,mutton4 ,wash and put the leg in a steamer and cook it until tender1 then place in a roasting pan1 salt and dredge well with flour and set it in a hot oven until nicely browned2 the water that remains in the bottom of the steamer may be used for soup4 ,serve with currant jelly4 ,,hashed ,,mutton4 ,cut into small pieces the lean of some cold mutton that has been underdone1 and season it with pepper and salt4 ,take the bones and other trimmings1 put them in a sauce-pan with as much water as will cover them1 and some sliced onions1 and let them stew till you have drawn from them a good gravy4 ,having skimmed it well1 strain the gravy into a stew-pan1 and put the mutton into it4 ,have ready-boiled some carrots1 turnips1 potatoes and onions4 ,slice them and add to the meat and gravy4 ,set the pan on the fire and let it simmer till the meat is warmed through1 but do not allow it to boil1 as it has been once cooked already4 ,cover the bottom of the dish with slices of buttered toast4 ,lay the meat and vegetables upon it1 and pour over them the gravy4 ,tomatoes will be found an improvement4 ,if green peas or ,lima beans are in season1 you may boil them and put them to the hashed mutton1 leaving out the other vegetables1 or serving them up separately4 ,,broiled ,,mutton ,,chops4 ,loin of mutton1 pepper and salt1 a small piece of butter4 ,cut the chops from a tenderloin of mutton1 remove a portion of the fat1 and trim them into a nice shape2 slightly beat and level them2 place the gridiron over a bright clear fire1 rub the bars with a little fat1 and lay on the chops4 ,while broiling frequently turn them1 and in about eight minutes they will be done4 ,season with pepper and salt1 dish them on a very hot dish1 rub a small piece of butter on each chop1 and serve very hot and expeditiously4 ,nice with tomato sauce poured over them4 ,,fried ,,mutton ,,chops4 ,,no4 #a4 ,put in a frying-pan a tablespoonful of cold lard and butter mixed2 have some fine mutton chops without much fat2 trim off the skin4 ,dip into wheat flour1 or rolled cracker1 and beaten egg1 then lay them into the hot grease1 sprinkle with salt and pepper1 fry on both sides a fine brown4 ,when dine1 take them up and place on a hot dish4 ,if you wish a made gravy1 turn off the superfluous grease1 if any1 stir into the hot gravy remaining a heaping spoonful of cold water or milk2 season with pepper and salt1 let it boil up thick4 ,you can serve it in a separate dish or pour it over the chops4 ,tomato sauce is considered fine1 turned over a dish of hot fried or broiled chops4 ,,fried ,,mutton ,,chops4 ,,no4 #b4 ,prepare the chops by trimming off all extra fat and skin1 season them with salt and pepper2 dip each chop in beaten egg1 then in rolled cracker or bread-crumbs2 dip again in the egg and crumbs1 and so on until they are well coated with the crumb4 ,have ready a deep spider containing a pound or more of lard1 hot enough to fry crullers4 ,drop into this hot lard the chops1 frying only a few at a time1 as too many cool the fat4 ,fry them brown1 and serve them up hot and dry1 on a warm platter4 ,,mutton ,,cutlets4 7,baked47 ,prepare them the same as for frying1 lay them in a dripping-pan with a very little water at the bottom4 ,bake quickly1 and baste often with butter and water4 ,make a little brown gravy and turn over them when they are served4 ,,baked ,,mutton ,,chops ,,and ,,potatoes4 ,wash and peel some good potatoes and cut them into slices the thickness of a penny-piece4 ,the quantity of potatoes must1 of course1 be decided according to the number of persons to whom they have to be served2 but it is a safe plan to allow two1 or even three1 potatoes for each person4 ,after the potatoes are sliced1 wash them in two or three waters to thoroughly cleanse them1 then arrange them neatly 7in layers7 in a brown stone dish proper for baking purposes4 ,sprinkle a little salt and pepper between each layer1 and add a sufficient quantity of cold water to prevent their burning4 ,place the dish in a very hot oven--oil the top shelf--so as to brown the potatoes in a few minutes4 ,have ready some nice loin chops 7say one--for each person72 trim off most of the fat2 make them into a neat round shape by putting a small skewer through each4 ,when the potatoes are nicely browned1 remove the dish from the oven1 and place the chops on the top4 ,add a little more salt and pepper1 and water if required1 and return the dish to a cooler part of the oven1 where it may be allowed to remain until sufficiently cooked1 which will be in about three-quarters of an hour4 ,when the upper sides of the chops are a nice crisp brown1 turn them over so as to brown the other side also4 ,if1 in the cooking1 the potatoes appear to be getting too dry1 a little more water may be gently poured in at one corner of the dish1 only care must be taken to see that the water is hot this time--not cold as at first4 ,the dish in which the chops and potatoes are baked must be as neat looking as possible1 as it has to be sent to the table2 turning the potatoes out would1 of course1 spoil their appearance4 ,those who have never tasted this dish have no idea how delightful it is4 ,while the chops are baking the gravy drips from them among the potatoes1 rendering the whole most delicious4 ,,muttonettes4 ,cut from a leg of mutton slices about half an inch thick4 ,on each slice lay a spoonful of stuffing made with bread crumbs1 beaten egg1 butter1 salt1 pepper1 sage and summer savory4 ,roll up the slices1 pinning with little skewers or small wooden toothpicks to keep the dressing in4 ,put a little butter and water in a baking-pan with the muttonettes1 and cook in hot oven three-quarters of an hour4 ,baste often1 and when done thicken the gravy1 pour over the meat1 garnish with parsley1 and serve on hot platter4 ,,irish ,,stew4 ,time about two hours4 ,two and a half pounds of chops1 eight potatoes1 four turnips1 four small onions1 nearly a quart of water4 ,take some chops from loin of mutton1 place them in stewpan in alternate layers of sliced potatoes and chops2 add turnips and onions cut into pieces1 pour in nearly a quart of cold water2 cover stewpan closely1 let it stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed2 then place in a dish2 serve it up hot4 ,,mutton ,,pudding4 ,line a two-quart pudding basin with some beef suet paste2 fill the lining with thick mutton cutlets1 slightly trimmed1 or1 if preferred1 with steaks cut from the leg2 season with pepper and salt some parsley1 a little thyme and two slices of onion chopped fine1 and between each layer of meat1 put some slices of potatoes4 ,when the pudding is filled1 wet the edges of the paste around the top of the basin1 and cover with a piece of paste rolled out the size of the basin4 ,fasten down the edge by bearing all around with the thumb2 and then with the thumb and forefinger twist the edges of the paste over so as to give it a corded appearance4 ,this pudding can be set in a steamer and steamed1 or boiled4 ,the time required for cooking is about three hours4 ,when done1 turn it out carefully on a platter and serve with a rich gravy under it4 ,this is a very good recipe for cooking small birds4 ,,scrambled ,,mutton4 ,two cups of chopped cold mutton1 two tablespoonfuls of hot water1 and a piece of butter as large as an ,english walnut4 ,when the meat is hot1 break in three eggs1 and constantly stir until the eggs begin to stiffen4 ,season with pepper and salt4 ,,scalloped ,,mutton ,,and ,,tomatoes4 ,over the bottom of an earthen baking-dish place a layer of bread crumbs1 and over it alternate layers of cold roast mutton cut in thin slices1 and tomatoes peeled and sliced2 season each with salt1 pepper and bits of butter1 as laid in4 ,the top layer should be of tomatoes1 spread over with bread crumbs4 ,bake three-quarters of an hour1 and serve immediately4 ,,lamb ,,sweetbreads ,,and ,,tomato ,,sauce4 ,lamb sweetbreads are not always procurable1 but a stroll through the markets occasionally reveals a small lot of them1 which can invariably be had at a low price1 owing to their excellence being recognized by but few buyers4 ,wash them well in salted water and parboil fifteen minutes2 when cool1 trim neatly and put them in a pan with just butter enough to prevent their burning2 toss them about until a delicate color2 season with salt and pepper and serve1 surrounded with tomato sauce4 7,see ,,sauces47 ,,roast ,,quarter ,,of ,,lamb4 ,procure a nice hind-quarter1 remove some of the fat that is around the kidney1 skewer the lower joint up to the fillet1 place it in a moderate oven1 let it heat through slowly1 then dredge it with salt and flour2 quicken the fire1 put half a pint of water into the dripping-pan1 with a teaspoonful of salt4 ,with this liquor baste the meat occasionally2 serve with lettuce1 green peas and mint sauce4 ,a quarter of lamb weighing seven or eight pounds will require two hours to roast4 ,a breast of lamb roasted is very sweet and is considered by many as preferable to hind-quarter4 ,it requires nearly as long a time to roast as the quarter1 and should be served in the same manner4 ,make the gravy from the drippings1 thickened with flour4 ,the mint sauce is made as follows3 ,take fresh1 young spearmint leaves stripped from stems2 wash and drain them or dry on a cloth1 chop very fine1 put in a gravy tureen1 and to three tablespoonfuls of mint add two of finely powdered cut-loaf sugar2 mix1 and let it stand a few minutes1 then pour over it six tablespoonfuls good cider or white-wine vinegar4 ,the sauce should be made some time before dinner1 so that the flavor of the mint may be well extracted4 ,,to ,,broil ,,the ,,fore-,,quarter ,,of ,,lamb4 ,take off the shoulder and lay it upon the gridiron with the breast2 cut in two parts1 to facilitate its cooking2 put a tin sheet on top of the meat1 and a weight upon that2 turn the meat around frequently to prevent its burning2 turn over as soon as cooked on one side2 renew the coals occasionally1 that all parts may cook alike2 when done1 season with butter1 pepper and salt--exactly like beefsteak4 ,it takes some time to broil it well2 but when done it will be found to be equal to broiled chicken1 the flavor being more delicate than when cooked otherwise4 ,serve with cream sauce1 made as follows3 ,heat a tablespoonful of butter in a saucepan1 add a teaspoonful of flour and stir until perfectly smooth2 then add1 slowly stirring in1 a cup of cold milk2 let it boil up once1 and season to taste with salt and pepper and a teaspoonful of finely chopped fresh parsley4 ,serve in a gravy boat1 all hot4 ,,lamb ,,stew4 ,cut up the lamb into small pieces 7after removing all the fat7 say about two inches square4 ,wash it well and put it over the fire1 with just enough cold water to cover it well1 and let it heat gradually4 ,it should stew gently until it is partly done2 then add a few thin slices of salt pork1 one or two onions sliced up fine1 some pepper and salt if needed1 and two or three raw potatoes cut up into inch pieces4 ,cover it closely and stew until the meat is tender4 ,drop in a few made dumplings1 made like short biscuit1 cut out very small4 ,cook fifteen minutes longer4 ,thicken the gravy with a little flour moistened with milk4 ,serve4 ,,pressed ,,lamb4 ,the meat1 either shoulder or leg1 should be put to boil in the morning with water just enough to cover it2 when tender1 season with salt and pepper1 then keep it over the fire until very tender and the juice nearly boiled out4 ,remove it from the fire-place in a wooden chopping bowl1 season more if necessary1 chop it up like hash4 ,place it in a bread-pan1 press out all the juice1 and put it in a cool place to harden4 ,the pressing is generally done by placing a dish over the meat and putting a flat-iron upon that4 ,nice cut up cold into thin slices1 and the broth left from the meat would make a nice soup served with it1 adding vegetables and spices4 ,,croquettes ,,of ,,odds ,,and ,,ends4 ,these are made of any scraps or bits of good food that happen to be left from one or more meals1 and in such small quantities that they cannot be warmed up separately4 ,as1 for example1 a couple of spoonfuls of frizzled beef and cream1 the lean meat of one mutton chop1 one spoonful of minced beef1 two cold hard-boiled eggs1 a little cold chopped potato1 a little mashed potato1 a chick's leg1 all the gristle and hard outside taken from the meat4 ,these things well chopped and seasoned1 mixed with one raw egg1 a little flour and butter1 and boiling water2 then made into round cakes1 thick like fish-balls and browned well with butter in a frying pan or on a griddle4 ,scraps of hash1 cold rice1 boiled oatmeal left from breakfast1 every kind of fresh meat1 bits of salt tongue1 bacon1 pork or ham1 bits of poultry1 and crumbs of bread may be used4 ,they should be put together with care1 so as not to have them too dry to be palatable1 or too moist to cook in shape4 ,most housekeepers would be surprised at the result1 making an addition to the breakfast or lunch table4 ,serve on small squares of buttered toast1 and with cold celery if in season4 ,,pork4 ,the best parts1 and those usually used for roasting1 are the loin1 the leg1 the shoulder1 the sparerib and chine4 ,the hams1 shoulders and middlings are usually salted1 pickled and smoked4 ,pork requires more thorough cooking than most meats2 if the least underdone it is unwholesome4 ,to choose pork3 ,if the rind is thick and tough1 and cannot be easily impressed with the finger1 it is old2 when fresh1 it will look cool and smooth1 and only corn-fed pork is good2 swill or still-fed pork is unfit to cure4 ,fresh pork is in season from ,october to ,april4 ,when dressing or stuffing is used1 there are more or less herbs used for seasoning--sage1 summer savory1 thyme and sweet marjoram2 these can be found 7in the dried1 pulverized form1 put up in small1 light packages7 at most of the best druggists2 still those raised and gathered at home are considered more fresh4 ,,roast ,,pig4 ,prepare your dressing as for ,,dressing ,,for ,,fowls1 adding half an onion1 chopped fine2 set it inside4 ,take a young pig about six weeks old1 wash it thoroughly inside and outside2 and in another water put a teaspoonful of baking soda1 and rinse out the inside again2 wipe it dry with a fresh towel1 salt the inside and stuff it with the prepared dressing2 making it full and plump1 giving it its original size and shape4 ,sew it up1 place it in a kneeling posture in the dripping-pan1 tying the legs in proper position4 ,pour a little hot salted water into the dripping-pan1 baste with butter and water a few times as the pig warms1 afterwards with gravy from the dripping-pan4 ,when it begins to smoke all over rub it often with a rag dipped in melted butter4 ,this will keep the skin from cracking and it still will be crisp4 ,it will take from two to three hours to roast4 ,make the gravy by skimming off most of the grease2 stir into that remaining in the pan a good tablespoonful of flour1 turn in water to make it the right consistency1 season with pepper and let all boil up once4 ,strain1 and if you like wine in it1 add half a glass2 turn it into a gravy boat4 ,place the pig upon a large1 hot platter1 surrounded with parsley or celery tops2 place a green wreath around the neck1 and a sprig of celery in its mouth4 ,in carving1 cut off its head first2 split down the back1 take off its hams and shoulders1 and separate the ribs4 ,,roast ,,loin ,,of ,,pork4 ,score the skin in strips about a quarter of an inch apart2 place it in a dripping-pan with a very little water under it2 cook it moderately at first1 as a high heat hardens the rind before the meat is heated through4 ,if it is very lean1 it should be rubbed with fresh lard or butter when put into the pan4 ,a stuffing might be made of bread crumbs1 chopped sage and onions1 pepper and salt1 and baked separately on a pie dish2 this method is better than putting it in the meat1 as many persons have a great aversion to its flavor4 ,a loin weighing about six pounds will roast in two hours2 allow more time if it should be very fat4 ,make a gravy with flour stirred into the pork drippings4 ,serve with apple sauce and pickles4 ,,roast ,,leg ,,of ,,pork4 ,choose a small leg of fine young pork2 cut a slit in the knuckle with a sharp knife1 and fill the space with sage and onion chopped1 and a little pepper and salt4 ,when half done1 score the skin in slices1 but do not cut deeper than the outer rind4 ,apple sauce and potatoes should be served with it4 ,the gravy is to be made the same way as for beef roast1 by turning off all the superfluous fat and adding a spoonful of flour stirred with a little water2 add water to make the right consistency4 ,serve in a gravy boat4 ,,boiled ,,leg ,,of ,,pork4 ,for boiling1 choose a small1 compact1 well-filled leg1 and rub it well with salt2 let it remain in pickle for a week or ten days1 turning and rubbing it every day4 ,an hour before dressing it put it into cold water for an hour1 which improves the color4 ,if the pork is purchased ready salted1 ascertain how long the meat has been in pickle and soak it accordingly4 ,put it into a boiling-pot1 with sufficient cold water to cover it1 let it gradually come to a boil1 and remove the scum as it rises4 ,simmer it very gently until tender1 and do not allow it to boil fast1 or the knuckle will fall to pieces before the middle of the leg is done4 ,carrots1 turnips or parsnips may be boiled with the pork1 some of which should be laid around the dish as a garnish4 ,time4--,a leg of pork weighing eight pounds1 three hours after the water boils1 and to be simmered very gently4 ,,fresh ,,pork ,,pot-,,pie4 ,boil a sparerib1 after removing all the fat and cracking the bones1 until tender2 remove the scum as it rises1 and when tender season with salt and pepper2 half an hour before time for serving the dinner thicken the gravy with a little flour4 ,have ready another kettle1 into which remove all the bones and most of the gravy1 leaving only sufficient to cover the pot half an inch above the rim that rests on the stove2 put in the crust1 cover tight1 and boil steadily forty-five minutes4 ,to prepare the crust1 work into light dough a small bit of butter1 roll it out thin1 cut it in small1 square cakes1 and lay them on the moulding-board until very light4 ,no steam should possibly escape while the crust is cooking1 and by no means allow the pot to cease boiling4 ,,roast ,,sparerib4 ,trim off the rough ends neatly1 crack the ribs across the middle1 rub with salt and sprinkle with pepper1 fold over1 stuff with turkey dressing1 sew up tightly1 place in a dripping-pan with a pint of water1 baste frequently1 turning over once so as to bake both sides equally until a rich brown4 ,,pork ,,tenderloins4 ,the tenderloins are unlike any other part of the pork in flavor4 ,they may be either fried or broiled2 the latter being drier1 require to be well-buttered before serving1 which should be done on a hot platter before the butter becomes oily4 ,fry them in a little lard1 turning them to have them cooked through2 when done1 remove1 and keep hot while making a gravy by dredging a little flour into the hot fat2 if not enough add a little butter or lard1 stir until browned1 and add a little milk or cream1 stir briskly1 and pour over the dish4 ,a little ,worcestershire sauce may be added to the gravy if desired4 ,,pork ,,cutlets4 ,cut them from the leg1 and remove the skin2 trim them and beat them1 and sprinkle on salt and pepper4 ,prepare some beaten egg in a pan1 and on a flat dish a mixture of bread crumbs1 minced onion and sage4 ,put some lard or drippings into a frying pan over the fire1 and when it boils put in the cutlets1 having dipped every one first in the egg1 and then in the seasoning4 ,fry them twenty or thirty minutes1 turning them often4 ,after you have taken them out of the frying pan1 skim the gravy1 dredge in a little flour1 give it one boil1 and then pour it on the dish round the cutlets4 ,have apple sauce to eat with them4 ,pork cutlets prepared in this manner may be stewed instead of being fried4 ,add to them a little water1 and stew them slowly till thoroughly done1 keeping them closely covered1 except when you remove the lid to skim them4 ,,pork ,,chops ,,and ,,fried ,,apples4 ,season the chops with salt and pepper and a little powdered sage2 dip them into bread crumbs4 ,fry about twenty minutes or until they are done4 ,put them on a hot dish2 pour off part of the gravy into another pan to make a gravy to serve with them1 if you choose4 ,then fry apples which you have sliced about two-thirds of an inch thick1 cutting them around the apple so that the core is in the centre of each piece2 then cut out the core4 ,when they are browned on one side and partly cooked1 turn them carefully with a pancake turner1 and finish cooking2 dish around the chops or on a separate dish4 ,,fried ,,pork ,,chops4 ,fry them the same as mutton chops4 ,if a sausage flavor is liked1 sprinkle over them a little powdered sage or summer savory1 pepper and salt1 and if a gravy is liked1 skim off some of the fat in the pan and stir in a spoonful of flour2 stir it until free from lumps1 then season with pepper and salt and turn in a pint of sweet milk4 ,boil up and serve in a gravy boat4 ,,pork ,,pie4 ,make a good plain paste4 ,take from two and a half to three pounds of the thick ends of a loin of pork1 with very little fat on it2 cut into very thin slices three inches long by two inches wide2 put a layer at the bottom of a pie-dish4 ,wash and chop finely a handful of parsley1 also an onion4 ,sprinkle a small portion of these over the pork1 and a little pepper and salt4 ,add another layer of pork1 and over that some more of the seasoning1 only be sparing of the nutmeg4 ,continue this till the dish is full4 ,now pour into the dish a cupful of stock or water1 and a spoonful or two of catsup4 ,put a little paste around the edge of the dish2 put on the cover and place the pie in a rather hot oven4 ,when the paste has risen and begins to take color1 place the pie at the bottom of the oven1 with some paper over it1 as it will require to be baked at least two hours4 ,some prefer to cook the meat until partly done1 before putting into the crust4 ,palmer ,house1 ,chicago4 ,,pork ,,pot-,,pie4 ,take pieces of ribs of lean salt pork1 also a slice or two of the fat of salt pork2 scald it well with hot water so as to wash out the briny taste4 ,put it into a kettle and cover it with cold water1 enough for the required want4 ,cover it and boil an hour1 season with pepper2 then add half a dozen potatoes cut into quarters4 ,when it all commences to boil again1 drop in dumplings made from this recipe3-- ,one pint of sour or buttermilk1 two eggs1 well beaten1 a teaspoonful of salt1 a level teaspoonful of soda2 dissolve in a spoonful of water as much flour as will make a very stiff batter4 ,drop this into the kettle or broth by spoonfuls1 and cook forty minutes1 closely covered4 ,,pork ,,and ,,beans4 7,baked47 ,take two quarts of white beans1 pick them over the night before1 put to soak in cold water2 in the morning put them in fresh water and let them scald1 then turn off the water and put on more1 hot2 put to cook with them a piece of salt pork1 gashed1 as much as would make five or six slices2 boil slowly till soft 7not mashed71 then add a tablespoonful of molasses1 half a teaspoonful of soda1 stir in well1 put in a deep pan1 and bake one hour and a half4 ,if you do not like to use pork1 salt the beans when boiling1 and add a lump of butter when preparing them for the oven4 ,,boston ,,pork ,,and ,,beans4 ,pick over carefully a quart of small1 white beans2 let them soak over night in cold water2 in the morning wash and drain in another water4 ,put on to boil in plenty of cold water with a piece of soda the size of a bean2 let them come to a boil1 then drain again1 cover with water once more1 and boil them fifteen minutes1 or until the skin of the beans will crack when taken out and blown upon4 ,drain the beans again1 put them into an earthen pot1 adding a tablespoonful of salt2 cover with hot water1 place in the centre a pound of salt pork1 first scalding it with hot water1 and scoring the rind across the top1 a quarter of an inch apart to indicate where the slices are to be cut4 ,place the pot in the oven1 and bake six hours or longer4 ,keep the oven a moderate heat2 add hot water from the tea-kettle as needed1 on account of evaporation1 to keep the beans moist4 ,when the meat becomes crisp and looks cooked1 remove it1 as too long baking the pork destroys its solidity4 ,,fried ,,salt ,,pork4 ,cut in thin slices1 and freshen in cold water1 roll in flour1 and fry crisp4 ,if required quickly pour boiling water over the slices1 let stand a few minutes1 drain and roll in flour as before2 drain off most of the grease from the frying pan2 stir in while hot one or two tablespoonfuls of flour1 about half a pint of milk1 a little pepper1 and salt if over freshened2 let it boil1 and pour into a gravy dish4 ,a teaspoonful of finely-chopped parsley will add pleasantly to the appearance of the gravy4 ,,grilled ,,salt ,,pork4 ,take quite thin slices of the thick part of side pork1 of a clear white1 and thinly streaked with lean2 hold one on a toasting fork before a brisk fire to grill2 have at hand a dish of cold water1 in which immerse it frequently while cooking1 to remove the superfluous fat and render it more delicate4 ,put each slice as cooked in a warm covered pan2 when all are done1 serve hot4 ,,fried ,,ham ,,and ,,eggs4 ,cut slices of ham quite thin1 cut off the rind or skin1 put them into a hot frying pan1 turning them often until crisp1 taking care not to burn the slices2 three minutes will cook them well4 ,dish them on a hot platter2 then turn off the top of the grease1 rinse out the pan1 and put back the clear grease to fry the eggs4 ,break the eggs separately in a saucer1 that in case a bad one should be among them it may not mix with the rest4 ,slip each egg gently into the frying pan4 ,do not turn them while they are frying1 put keep pouring some of the hot lard over them with a kitchen spoon2 this will do them sufficiently on the upper side4 ,they will be done enough in about three minutes2 the white must retain its transparency so that the yolk will be seen through it4 ,when done take them up with a tin slice2 drain off the lard1 and if any part of the white is discolored or ragged1 trim it off4 ,lay a fried egg upon each slice of the ham1 and send to table hot4 ,,cold ,,bacon ,,and ,,eggs4 ,an economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine1 adding a little mashed or cold chopped potato1 and a little bacon gravy1 if any was left4 ,mix and mould it into little balls1 roll in raw egg and cracker crumbs1 and fry in a spider the same as frying eggs2 fry a light brown on both sides4 ,serve hot4 ,very appetizing4 ,,scrappel4 ,scrappel is a most palatable dish4 ,take the head1 heart and any lean scraps of pork1 and boil until the flesh slips easily from the bones4 ,remove the fat1 gristle and bones1 then chop fine4 ,set the liquor in which the meat was boiled aside until cold1 take the cake of fat from the surface and return to the fire4 ,when it boils put in the chopped meat and season well with pepper and salt4 ,let it boil again1 then thicken with corn meal as you would in making ordinary corn meal mush1 by letting it slip through the fingers slowly to prevent lumps4 ,cook an hour1 stirring constantly at first1 afterwards putting back on the range in a position to boil gently4 ,when done1 pour into a long1 square pan1 not too deep1 and mould4 ,in cold weather this can be kept several weeks4 ,cut into slices when cold1 and fried brown1 as you do mush1 is a cheap and delicious breakfast dish4 ,,to ,,bake ,a ,,ham4 7,corned47 ,take a medium-sized ham and place it to soak for ten or twelve hours4 ,then cut away the rusty part from underneath1 wipe it dry1 and cover it rather thickly over with a paste made of flour and water4 ,put it into an earthen dish1 and set it in a moderately heated oven4 ,when done1 take off the crust carefully1 and peel off the skin1 put a frill of cut paper around the knuckle1 and raspings of bread over the fat of the ham1 or serve it glazed and garnished with cut vegetables4 ,it will take about four or five hours to bake it4 ,cooked in this way the flavor is much finer than when boiled4 ,,pigs' ,,feet ,,pickled4 ,take twelve pigs' feet1 scrape and wash them clean1 put them into a saucepan with enough hot 7not boiling7 water to cover them4 ,when partly done1 salt them4 ,it requires four to five hours to boil them soft4 ,pack them in a stone crock1 and pour over them spiced vinegar made hot4 ,they will be ready to use in a day or two4 ,if you wish them for breakfast1 split them1 make a batter of two eggs1 a cup of milk1 salt1 a teaspoonful of butter1 with flour enough to make a thick batter2 dip each piece in this and fry in hot lard4 ,or1 dip them in beaten egg and flour and fry4 ,souse is good eaten cold or warm4 ,,boiled ,,ham4 ,first remove all dust and mold by wiping with a coarse cloth2 soak it for an hour in cold water1 then wash it thoroughly4 ,cut with a sharp knife the hardened surface from the base and butt of the ham4 ,place it over the fire in cold water1 and let it come to a moderate boil1 keeping it steadily at this point1 allowing it to cook twenty minutes for every pound of meat4 ,a ham weighing twelve pounds will require four hours to cook properly1 as underdone ham is very unwholesome4 ,when the ham is to be served hot1 remove the skin by pealing it off1 place it on a platter1 the fat side up1 and dot the surface with spots of black pepper4 ,stick in also some whole cloves4 ,if the ham is to be served cold1 allow it to remain in the pot until the water in which it was cooked becomes cold4 ,this makes it more juicy4 ,serve it in the same manner as when served hot4 ,,broiled ,,ham4 ,cut your ham into thin slices1 which should be a little less than one quarter of an inch thick4 ,trim very closely the skin from the upper side of each slice1 and also trim off the outer edge where the smoke has hardened the meat4 ,if the ham is very salt lay it in cold water for one hour before cooking1 then wipe with a dry cloth4 ,never soak ham in tepid or hot water1 as it will toughen the meat4 ,broil over a brisk fire1 turning the slices constantly4 ,it will require about five minutes1 and should be served the last thing directly from the gridiron1 placed on a warm platter1 with a little butter and a sprinkle of pepper on the top of each slice4 ,if ham or bacon is allowed to stand by the fire after it has been broiled or fried1 it will speedily toughen1 loosing all its grateful juices4 ,cold boiled ham is very nice for broiling1 and many prefer it to using the raw ham4 ,,potted ,,ham4 ,to ,,two pounds of lean ham allow one pound of fat1 two teaspoonfuls of powdered mace1 half a nutmeg1 grated1 rather more than half a teaspoonful of cayenne4 ,mode4--,mince the ham1 fat and lean together1 in the above proportion1 and pound it well in a mortar1 seasoning it with cayenne pepper1 pounded mace and nutmeg2 put the mixture into a deep baking-dish1 and bake for half an hour2 then press it well into a stone jar1 fill up the jar with clarified lard1 cover it closely1 and paste over it a piece of thick paper4 ,if well seasoned1 it will keep a long time in winter1 and will be found very convenient for sandwiches1 etc4 ,,bologna ,,sausage4 7,cooked47 ,two ,,pounds of lean pork1 two pounds of lean veal1 two pounds of fresh lean beef1 two pounds of fat salt pork1 one pound of beef suet1 ten tablespoonfuls of powdered sage1 one ounce each of parsley1 savory1 marjoram and thyme mixed4 ,two teaspoonfuls of cayenne pepper1 the same of black1 one grated nutmeg1 one teaspoonful of cloves1 one minced onion1 salt to taste4 ,chop or grind the meat and suet2 season1 and stuff into beef skins2 tie these up1 prick each in several places to allow the escape of steam2 put into hot1 not boiling1 water1 and heat gradually to the boiling point4 ,cook slowly for one hour2 take out the skins and lay them to dry in the sun1 upon clean sweet straw or hay4 ,rub the outside of the skins with oil or melted butter1 and place in a cool1 dry cellar4 ,if you wish to keep them more than a week1 rub ginger or pepper on the outside1 then wash it off before using4 ,this is eaten without further cooking4 ,cut in round slices and lay sliced lemons around the edge of the dish1 as many like to squeeze a few drops upon the sausage before eating4 ,these are very nice smoked like hams4 ,,country ,,pork ,,sausages4 ,six pounds lean fresh pork1 three pounds of chine fat1 three tablespoonfuls of salt1 two of black pepper1 four tablespoonfuls of pounded and sifted sage1 two of summer savory4 ,chop the lean and fat pork finely1 mix the seasoning in with your hands1 taste to see that it has the right flavor1 then put them into cases1 either the cleaned intestines of the hog1 or make long1 narrow bags of stout muslin1 large enough to contain each enough sausage for a family dish4 ,fill these with the meat1 dip in melted lard1 and hang them in a cool1 dry1 dark place4 ,some prefer to pack the meat in jars1 pouring melted lard over it1 covering the top1 to be taken out as wanted and made into small round cakes with the hands1 then fried brown4 ,many like spices added to the seasoning--cloves1 mace and nutmeg4 ,this is a matter of taste4 ,marion ,harland4 ,,to ,,fry ,,sausages4 ,put a small piece of lard or butter into the frying pan4 ,prick the sausages with a fork1 lay them in the melted grease1 keep moving them about1 turning them frequently to prevent bursting2 in ten or twelve minutes they will be sufficiently browned and cooked4 ,another sure way to prevent the cases from bursting is to cover them with cold water and let it come to the boiling point2 turn off the water and fry them4 ,sausages are nicely cooked by putting them in a baking-pan them in the oven1 turning them once or twice4 ,in this way you avoid all smoke and disagreeable odor4 ,a pound will cook brown in ten minutes in a hot oven4 ,,head ,,cheese4 ,boil the forehead1 ears and feet1 and nice scraps trimmed from the hams of a fresh pig1 until the meat will almost drop from the bones4 ,then separate the meat from the bones1 put in a large chopping-bowl1 and season with pepper1 salt1 sage and summer savory4 ,chop it rather coarsely2 put it back in the same kettle it was boiled in1 with just enough of the liquor in which it was boiled to prevent its burning2 warm it through thoroughly1 mixing it well together4 ,now pour it into a strong muslin bag1 press the bag between two flat surfaces1 with a heavy weight on top2 when cold and solid it can be cut in slices4 ,good cold1 or warmed up in vinegar4 ,,to ,,cure ,,hams ,,and ,,bacon4 7,a ,prize ,recipe47 ,for each hundred pounds of hams1 make a pickle of ten pounds of salt1 two pounds of brown sugar1 two ounces of saltpetre1 one ounce of red pepper1 and from four to four and a half gallons of water1 or just enough to cover the hams1 after being packed in a water-tight vessel1 or enough salt to make a brine to float a fresh egg high enough1 that is to say1 out of water4 ,first rub the hams with common salt and lay them into a tub4 ,take the above ingredients1 put them into a vessel over the fire1 and heat it hot1 stirring it frequently2 remove all the scum1 allow it to boil ten minutes1 let it cool and pour over the meat4 ,after laying in this brine five or six weeks1 take out1 drain and wipe1 and smoke from two to three weeks4 ,small pieces of bacon may remain in this pickle two weeks1 which would be sufficient4 ,,to ,,smoke ,,hams ,,and ,,fish ,,at ,,home4 ,take an old hogshead1 stop up all the crevices1 and fix a place to put a cross-stick near the bottom1 to hang the article to be smoked on4 ,next1 in the side1 cut a hole near the top1 to introduce an iron pan filled with hickory wood sawdust and small pieces of green wood4 ,having turned the hogshead upside down1 hang the articles upon the cross-stick1 introduce the iron pan in the opening1 and place a piece of red-hot iron in the pan1 cover it with sawdust1 and all will be complete4 ,let a large ham remain ten days1 and keep up a good smoke4 ,the best way for keeping hams is to sew them in coarse cloths1 white-washed on the outside4 ,,to ,,cure ,,english ,,bacon4 ,this process is called the dry cure1 and is considered far preferable to the ,new ,england or ,yankee style of putting prepared brine or pickle over the meat4 ,first the hog should not be too large or too fat1 weighing not over two hundred pounds1 then after it is dressed and cooled cut it up into proper pieces2 allow to every hundred pounds a mixture of four quarts of common salt1 one quarter of a pound of saltpetre and four pounds of sugar4 ,rub this preparation thoroughly over and into each piece1 then place them into a tight tub or suitable cask2 there will a brine form of itself from the juices of the meat1 enough at least to baste it with1 which should be done two or three times a week2 turning each piece every time4 ,in smoking this bacon1 the sweetest flavor is derived from black birch chips1 but if these are not to be had1 the next best wood is hickory2 the smoking with corn-cobs imparts a rank flavor to this bacon1 which is very distasteful to ,english people visiting this country4 ,it requires three weeks or a month to smoke this bacon properly4 ,berkshire ,recipe4 ,,to ,,try ,,out ,,lard4 ,skin the leaf lard carefully1 cut it into small pieces1 and put it into a kettle or saucepan2 pour in a cupful of water to prevent burning2 set it over the fire where it will melt slowly4 ,stir it frequently and let it simmer until nothing remains but brown scraps4 ,remove the scraps with a perforated skimmer1 throw in a little salt to settle the fat1 and1 when clear1 strain through a coarse cloth into jars4 ,remember to watch it constantly1 stirring it from the bottom until the salt is thrown in to settle it2 then set it back on the range until clear4 ,if it scorches it gives it a very bad flavor4 ,,sauces ,,and ,,dressings4 ,,drawn ,,butter4 ,melted butter is the foundation of most of the common sauces4 ,have a covered saucepan for this purpose4 ,one lined with porcelain will be best4 ,take a quarter of a pound of the best fresh butter1 cut it up1 and mix with it about one tablespoonful of flour4 ,when it is thoroughly mixed1 put it into the saucepan1 and add to it half a teacupful of hot water4 ,cover the saucepan and set it in a large tin pan of boiling water4 ,shake it round continually 7always moving it the same way7 till it is entirely melted and begins to simmer4 ,then let it rest till it boils up4 ,if you set it on too hot a fire it will be oily4 ,if the butter and flour are not well mixed1 it will be lumpy4 ,if you put in too much water1 it will be thin and poor4 ,all these defects are to be carefully avoided4 ,in melting butter for sweet or pudding sauce1 you may use milk instead of water4 ,,tartare ,,sauce4 ,the raw yolks of two eggs1 half a teacupful of pure olive oil1 three tablespoonfuls of vinegar1 one of made mustard1 one teaspoonful of sugar1 a quarter of a teaspoonful of pepper1 one teaspoonful of salt1 one of onion juice1 one tablespoonful of chopped capers1 one of chopped cucumber pickle4 ,put together the same as mayonnaise dressing1 adding the chopped ingredients the last thing4 ,this sauce is good for fried or boiled fish1 boiled tongue1 fish salad1 and may be used with fried and broiled meats4 ,,egg ,,sauce1 ,,or ,,white ,,sauce4 ,mix two tablespoonfuls of sifted flour with half a teacup of warm butter4 ,place over the fire a saucepan containing a pint of sweet milk and a saltspoon of salt1 and a dash of white pepper2 when it reaches the boiling point1 add the butter and flour1 stirring briskly until it thickens and becomes like cream4 ,have ready three cold hard-boiled eggs1 sliced and chopped1 add them to the sauce2 let them heat through thoroughly1 and serve in a boat4 ,if you have plenty of cream1 use it and omit the butter4 ,by omitting the eggs1 you have the same as ,white ,sauce4 ,,oyster ,,sauce4 ,take a pint of oysters and heat them in their own liquor long enough to come to a boil1 or until they begin to ruffle4 ,skim out the oysters into a warm dish1 put into the liquor a teacup of milk or cream1 two tablespoonfuls of cold butter1 a pinch of cayenne and salt2 thicken with a tablespoonful of flour stirred to a paste1 boil up and then add the oysters4 ,oyster sauce is used for fish1 boiled turkey1 chickens and boiled white meats of most kinds4 ,,lobster ,,sauce4 ,put the coral and spawn of a boiled lobster into a mortar with a tablespoonful of butter2 pound it to a smooth mass1 then rub it through a sieve2 melt nearly a quarter of a pound of sweet butter1 with a wine-glass of water or vinegar2 add a teaspoonful of made mustard1 stir in the coral and spawn1 and a little salt and pepper2 stir it until it is smooth and serve4 ,some of the meat of the lobster may be chopped fine and stirred into it4 ,,sauce ,,for ,,salmon ,,and ,,other ,,fish4 ,one cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water1 the liquor from the salmon1 one great spoonful of butter1 one raw egg beaten light1 the juice of half a lemon1 mace and cayenne pepper to taste4 ,add the egg to thickened milk when you have stirred in the butter and liquor2 take from the fire1 season and let it stand in hot water three minutes1 covered4 ,lastly put in lemon juice and turn out immediately4 ,pour it all over and around the salmon4 ,,sauce ,,for ,,boiled ,,cod4 ,to one gill of boiling water add as much milk2 stir into this while boiling two tablespoonfuls of butter gradually1 one tablespoonful of flour wet up with cold water2 as it thickens1 the chopped yolk of one boiled egg1 and one raw egg beaten light4 ,take directly from the fire1 season with pepper1 salt1 a little chopped parsley and the juice of one lemon1 and set covered in boiling water 7but not over fire7 five minutes1 stirring occasionally4 ,pour part of the sauce over fish when dished2 the rest in a boat4 ,serve mashed potatoes with it4 ,,fish ,,sauce4 ,no4 #a4 ,make a pint of drawn butter1 add one tablespoonful of pepper sauce or ,worcestershire sauce1 a little salt and six hard-boiled eggs chopped fine4 ,pour over boiled fish and garnish with sliced lemon4 ,very nice4 ,,fish ,,sauce4 ,no4 #b4 ,half a cupful of melted butter1 half a cupful of vinegar1 two tablespoonfuls of tomato catsup1 salt1 and a tablespoonful of made mustard4 ,boil ten minutes4 ,,celery ,,sauce4 ,mix two tablespoonfuls of flour with half a teacupful of butter2 have ready a pint of boiling milk2 stir the flour and butter into the milk2 take three heads of celery1 cut into small bits1 and boil for a few minutes in water1 which strain off2 put the celery into the melted butter1 and keep it stirred over the fire for five or ten minutes4 ,this is very nice with boiled fowl or turkey4 ,another way to make celery sauce is3 ,boil a head of celery until quite tender1 then put it through a sieve2 put the yolk of an egg in a basin1 and beat it well with the strained juice of a lemon2 add the celery and a couple of spoonfuls of liquor in which the turkey was boiled2 salt and pepper to taste4 ,,caper ,,sauce4 ,chop the capers a very little1 unless quite small2 make half a pint of drawn butter1 to which add the capers1 with a large spoonful of the juice from the bottle in which they are sold2 let it just simmer and serve in a tureen4 ,nasturtiums much resemble capers in taste1 though larger1 and may be used1 and1 in fact1 are preferred by many4 ,they are grown on a climbing vine1 and are cultivated for their blossom and for pickling4 ,when used as capers they should be chopped more4 ,if neither capers nor nasturtiums are at hand1 some pickles chopped up form a very good substitute in the sauce4 ,illustration ,,bread ,,sauce4 ,one cup of stale bread crumbs1 one onion1 two ounces of butter1 pepper and salt1 a little mace4 ,cut the onion fine1 and boil it in milk till quite soft2 then strain the milk on to the stale bread crumbs1 and let it stand an hour4 ,put it in a saucepan with the boiled onion1 pepper1 salt and mace4 ,give it a boil1 and serve in sauce tureen4 ,this sauce can also be used for grouse1 and is very nice4 ,roast partridges are nice served with bread crumbs1 fried brown in butter1 with cranberry or currant jelly laid beside them in the platter4 ,,tomato ,,sauce4 ,take a quart can of tomatoes1 put it over the fire in a stewpan1 put in one slice of onion and two cloves1 a little pepper and salt2 boil about twenty minutes2 then remove from the fire and strain it through a sieve4 ,now melt in another pan an ounce of butter1 and as it melts1 sprinkle in a tablespoonful of flour2 stir it until it browns and froths a little4 ,mix the tomato pulp with it1 and it is ready for the table4 ,excellent for mutton1 chops1 roast beef1 etc4 ,,onion ,,sauce4 ,work together until light a heaping tablespoonful of flour and half a cupful of butter1 and gradually add two cups of boiling milk2 stir constantly until it come to a boil2 then stir into that four tender boiled onions that have been chopped fine4 ,salt and pepper to taste4 ,serve with boiled veal1 poultry of mutton4 ,,chili ,,sauce4 ,boil together two dozen ripe tomatoes1 three small green peppers1 or a half teaspoonful of cayenne pepper1 one onion cut fine1 half a cup of sugar4 ,boil until thick2 then add two cups of vinegar2 then strain the whole1 set back on the fire and add a tablespoonful of salt1 and a teaspoonful each of ginger1 allspice1 cloves and cinnamon2 boil all five minutes1 remove and seal in glass bottles4 ,this is very nice4 ,,mint ,,sauce4 ,take fresh young spearmint leaves stripped from the stems2 wash and drain them1 or dry on a cloth4 ,chop very fine1 put in a gravy boat1 and to three tablespoonfuls of mint put two of white sugar2 mix and let it stand a few minutes1 then pour over it six tablespoonfuls of good cider or white-wine vinegar4 ,the sauce should be made some time before it is to be used1 so that the flavor of the mint may be well extracted4 ,fine with roast lamb4 ,,sharp ,,brown ,,sauce4 ,put in a saucepan one tablespoonful of chopped onion1 three tablespoonfuls of good cider vinegar1 six tablespoonfuls of water1 three of tomato catsup1 a little pepper and salt1 half a cup of melted butter1 in which stir a tablespoonful of sifted flour2 put all together and boil until it thickens4 ,this is most excellent with boiled meats1 fish and poultry4 ,,bechamel ,,sauce4 ,put three tablespoonfuls of butter in a saucepan2 add three tablespoonfuls of sifted flour1 quarter of a teaspoonful of nutmeg1 ten peppercorns1 a teaspoonful of salt2 beat all well together2 then add to this three slices of onion1 two slices of carrot1 two sprigs of parsley1 two of thyme1 a bay leaf and half a dozen mushrooms cut up4 ,moisten the whole with a pint of stock or water and a cup of sweet cream4 ,set it on the stove and cook slowly for half an hour1 watching closely that it does not burn2 then strain through a sieve4 ,most excellent with roast veal1 meats and fish4 ,st4 ,charles ,hotel1 ,new ,orleans4 ,,maitre ,d',,hotel ,,sauce4 ,make a teacupful of drawn butter2 add to it the juice of a lemon1 two tablespoonfuls of minced onion1 three tablespoonfuls of chopped parsley1 a teaspoonful of powdered thyme or summer savory1 a pinch of cayenne and salt4 ,simmer over the fire and stir well4 ,excellent with all kinds of fish4 ,,wine ,,sauce ,,for ,,game4 ,half a glass of currant jelly1 half a glass of port wine1 half a glass of water1 a tablespoonful of cold butter1 a teaspoonful of salt1 the juice of half a lemon1 a pinch of cayenne pepper and three cloves4 ,simmer all together a few minutes1 adding the wine after it is strained4 ,a few spoonfuls of the gravy from the game may be added to it4 ,this sauce is especially nice with venison4 ,taber ,house1 ,denver4 ,,hollandaise ,,sauce4 ,half a teacupful of butter1 the juice of half a lemon1 the yolk of two eggs1 a speck of cayenne pepper1 half a cupful of boiling water1 half a teaspoonful of salt2 beat the butter to a cream1 add the yolks of eggs one by one2 then the lemon juice1 pepper and salt1 beating all thoroughly2 place the bowl in which is the mixture in a saucepan of boiling water2 beat with an egg-beater until it begins to thicken which will be in about a minute2 then add the boiling water1 beating all the time2 stir until it begins to thicken like soft custard2 stir a few minutes after taking from the fire2 be careful not to cook it too long4 ,this is very nice with baked fish4 ,,currant ,,jelly ,,sauce4 ,three tablespoonfuls of butter1 one onion1 one bay leaf1 one sprig of celery1 two tablespoonfuls of vinegar1 half a cupful of currant jelly1 one tablespoonful of flour1 one pint of stock1 salt1 pepper4 ,cook the butter and onion until the latter begins to color4 ,add the flour and herbs4 ,stir until brown2 add the stock1 and simmer twenty minutes4 ,strain and skim off all the fat4 ,add the jelly and stir over the fire until it is melted4 ,serve with game4 ,,brown ,,sauce4 ,delicious sauce for meats is made in this way3 ,slice a large onion and fry in butter till it is brown2 then cover the onion with rich brown gravy1 which is left from roast beef2 add mustard1 salt and pepper1 and if you choose a tablespoonful of ,worcestershire sauce2 let this boil up1 and if too thick1 thin it with a little stock or gravy1 or even a little hot water with butter4 ,pour this when done through a fine sieve4 ,of course a larger quantity can be prepared at once than is mentioned here4 ,,mushroom ,,sauce4 ,wash a pint of small button mushrooms1 remove the stems and outside skins1 stew them slowly in veal gravy or milk or cream1 adding an onion1 and seasoning with pepper1 salt and a little butter rolled in flour4 ,their flavor will be heightened by salting a few the night before1 to extract the juice4 ,in dressing mushrooms only those of a dull pearl color on the outside and the under part tinged with pale pink should be selected4 ,if there is a poisonous one among them1 the onion in the sauce will turn black4 ,in such a case throw the whole away4 ,used for poultry1 beef or fish4 ,,apple ,,sauce4 ,when you wish to serve apple sauce with meat prepare it in this way3 ,cook the apples until they are very tender1 then stir them thoroughly so there will be no lumps at all2 add the sugar and a little gelatine dissolved in warm water1 a tablespoonful in a pint of sauce2 pour the sauce into bowls1 and when cold it will be stiff like jelly1 and can be turned out on a plate4 ,cranberry sauce can be treated in the same way4 ,many prefer this to plain stewing4 ,apples cooked in the following way look very pretty on a tea-table1 and are appreciated by the palate4 ,select firm1 round greenings2 pare neatly and cut in halves2 place in a shallow stewpan with sufficient boiling water to cover them1 and a cupful of sugar to every six apples4 ,each half should cook on the bottom of the pan1 and be removed from the others so as not to injure its shape4 ,stew slowly until the pieces are very tender2 remove to a dish carefully2 boil the syrup half an hour longer2 pour it over the apples and eat cold4 ,a few pieces of lemon boiled in the syrup adds to the flavor4 ,these sauces are a fine accompaniment to roast pork or roast goose4 ,,cider ,,apple ,,sauce4 ,boil four quarts of new cider until it is reduced to two quarts2 then put into it enough pared and quartered apples to fill the kettle2 let the whole stew over a moderate fire four hours2 add cinnamon if liked4 ,this sauce is very fine with almost any kind of meat4 ,,old-,,fashioned ,,apple ,,sauce4 ,pare and chop a dozen medium-sized apples1 put them in a deep pudding-dish2 sprinkle over them a heaping coffeecupful of sugar and one of water4 ,place them in the oven and bake slowly two hours or more1 or until they are a deep red brown2 quite as nice as preserves4 ,,cranberry ,,sauce4 ,one quart of cranberries1 two cupfuls of sugar and a pint of water4 ,wash the cranberries1 then put them on the fire with the water1 but in a covered saucepan4 ,let them simmer until each cranberry bursts open2 then remove the cover of the saucepan1 add the sugar and let them all boil twenty minutes without the cover4 ,the cranberries must never be stirred from the time they are placed on the fire4 ,this is an unfailing recipe for a most delicious preparation of cranberries4 ,very fine with turkey and game4 ,,apple ,,omelet4 ,apple omelet1 to be served with broiled sparerib or roast pork1 is very delicate4 ,take nine large1 tart apples1 four1 eggs1 one cup of sugar1 one tablespoonful of butter2 add cinnamon or other spices to suit your taste2 stew the apples till they are very soft2 mash them so that there will be no lumps2 add the butter and sugar while they are still warm2 but let them cool before putting in the beaten eggs2 bake this till it is brown2 you may put it all in a shallow pudding-dish or in two tin plates to bake4 ,very good4 ,,flavored ,,vinegars4 ,almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense1 and will be found useful to impart an acid to flavors when lemons are not at hand4 ,tarragon1 sweet basil1 burnet1 green mint1 sage1 thyme1 sweet marjoram1 etc41 may be prepared by putting three ounces of either of these herbs1 when in blossom1 into one gallon of sharp vinegar1 let stand ten days1 strain off clear1 and bottle for use4 ,celery and cayenne may be prepared1 using three ounces of the seed as above4 ,,cucumber ,,vinegar4 ,ingredients4--,ten large cucumbers1 or twelve smaller ones1 one quart of vinegar1 two onions1 two shallots1 one tablespoonful of salt1 two tablespoonfuls of pepper1 a quarter of a teaspoonful of cayenne4 ,mode4--,pare and slice the cucumbers1 put them in a stone jar1 or wide-mouthed bottle1 with the vinegar2 slice the onions and shallots1 and add them1 with all the other ingredients1 to the cucumbers4 ,let it stand four or five days2 boil it all up1 and when cold1 strain the liquor through a piece of muslin1 and store it away in small bottles well sealed4 ,this vinegar is a very nice addition to gravies1 hashes1 etc41 as well as a great improvement to salads1 or to eat with cold meat4 ,,curry ,,powder4 ,to make curry powder1 take one ounce of ginger1 one ounce of mustard1 one ounce of pepper1 three ounces of coriander seed1 three ounces of turmeric1 half an ounce of cardamoms1 one-quarter ounce of cayenne pepper1 one-quarter ounce of cinnamon1 and one-quarter ounce of cumin seed4 ,pound all these ingredients very fine in a mortar2 sift them and cork tight in a bottle4 ,this can be had ready prepared at most druggists1 and it is much less trouble to purchase it than to make it at home4 ,,curry ,,sauce4 ,one tablespoonful of butter1 one of flour1 one teaspoonful of curry powder1 one large slice of onion1 one large cupful of stock1 salt and pepper to taste4 ,cut the onion fine1 and fry brown in the butter4 ,add the flour and curry powder4 ,stir for one minute1 add the stock and season with the salt and pepper4 ,simmer five minutes2 then strain and serve4 ,this sauce can be served with a broil or saut of meat or fish4 ,,to ,,brown ,,butter4 ,put a lump of butter into a hot frying pan and toss it about until it browns4 ,stir brown flour into it until it is smooth and begins to boil4 ,use it for coloring gravies1 and sauces for meats4 ,,to ,,brown ,,flour4 ,spread flour upon a tin pie-plate1 set it upon the stove or in a very hot oven1 and stir continually1 after it begins to color1 until it is brown all through4 ,keep it always on hand2 put away in glass jars covered closely4 ,it is excellent for coloring and thickening many dishes4 ,,to ,,make ,,mustard4 ,boil some vinegar2 take four spoonfuls of mustard1 half of a teaspoonful of sugar1 a saltspoonful of salt1 a tablespoonful of melted butter2 mix well4 ,,french ,,mustard4 ,three tablespoonfuls of mustard1 one tablespoonful of granulated sugar1 well worked together1 then beat in an egg until it is smooth2 add one teacupful of vinegar1 a little at a time1 working it all smooth2 then set on the stove and cook three or four minutes1 stirring all the time2 when cool1 add one tablespoonful of the best olive oil1 taking care to get it all thoroughly worked in and smooth4 ,you will find this very nice4 ,mrs4 ,d4 ,riegel4 ,,kitchen ,,pepper4 ,mix one ounce of ground ginger1 half an ounce each of black pepper1 ground cinnamon1 nutmeg and allspice1 one teaspoonful of ground cloves1 and six ounces of salt4 ,keep in a tightly corked bottle4 ,the ,caterer4 ,,prepared ,,cocoanut4 7,for ,pies1 ,puddings1 etc47 ,to prepare cocoanut for future use1 first cut a hole through the meat at one of the holes in the end1 draw off the milk1 then loosen the meat by pounding the nut well on all sides4 ,crack the nut and take out the meat1 and place the pieces of meat in a cool open oven over night1 or for a few hours1 to dry2 then grate it4 ,if there is more grated than is needed for present use1 sprinkle it with sugar1 and spread out in a cool dry place4 ,when dry enough put away in dry cans or bottles4 ,will keep for weeks4 ,,spices4 ,ginger is the root of a shrub first known in ,asia1 and now cultivated in the ,west ,indies and ,sierra ,leone4 ,the stem grows three or four feet high and dies every year4 ,there are two varieties of ginger--the white and black--caused by taking more or less care in selecting and preparing the roots1 which are always dug in winter1 when the stems are withered4 ,the white is the best4 ,cinnamon is the inner bark of a beautiful tree1 a native of ,ceylon1 that grows from twenty to thirty feet in height and lives to be centuries old4 ,cloves4--,native to the ,molucca ,islands1 and so called from resemblance to a nail 7clavis74 ,the ,east ,indians call them changkek from the ,chinese techengkia 7fragrant nails74 ,they grow on a straight1 smooth-barked tree1 about forty feet high4 ,cloves are not fruits1 but blossoms1 gathered before they are quite unfolded4 ,allspice4--,a berry so called because it combines the flavor of several spices--grows abundantly on the allspice or bayberry tree2 native of ,south ,america and the ,west ,indies4 ,a single tree has been known to produce one hundred and fifty pounds of berries4 ,they are purple when ripe4 ,black pepper is made by grinding the dried berry of a climbing vine1 native to the ,east ,indies4 ,white pepper is obtained from the same berries1 freed from their husk or rind4 ,red or cayenne pepper is obtained by grinding the scarlet pod or seed-vessel of a tropical plant that is now cultivated in all parts of the world4 ,nutmeg is the kernel of a small1 smooth1 pear-shaped fruit that grows on a tree in the ,molucca ,islands1 and other parts of the ,east4 ,the trees commence bearing in the seventh year1 and continue fruitful until they are seventy or eighty years old4 ,around the nutmeg or kernel is a bright1 brown shell4 ,this shell has a soft1 scarlet covering1 which1 when flattened out and dried1 is known as mace4 ,the best nutmegs are solid1 and emit oil when pricked with a pin4 ,,herbs ,,for ,,winter4 ,to prepare herbs for winter use1 such as sage1 summer savory1 thyme1 mint or any of the sweet herbs1 they should be gathered fresh in their season1 or procure them from the market4 ,examine them well1 throwing out all poor sprigs2 then wash and shake them2 tie into small bundles1 and tie over the bundles a piece of netting or old lace 7to keep off the dust72 hang up in a warm1 dry place1 the leaves downward4 ,in a few days the herb will be thoroughly dry and brittle4 ,or you may place them in a cool oven and let them remain in it until perfectly dry4 ,then pick off all the leaves and the tender tops of the stems2 put them in a clean1 large-mouthed bottle that is perfectly dry4 ,when wanted for use1 rub fine1 and sift through a sieve4 ,it is much better to put them in bottles as soon as dried1 as long exposure to the air causes them to lose strength and flavor4 ,,meats ,,and ,,their ,,accompaniments4 ,with roast beef3 tomato sauce1 grated horse-radish1 mustard1 cranberry sauce1 pickles4 ,with roast pork3 apple sauce1 cranberry sauce4 ,with roast veal3 tomato sauce1 mushroom sauce1 onion sauce and cranberry sauce4 ,horse-radish and lemons are good4 ,with roast mutton3 currant jelly1 caper sauce4 ,with boiled mutton3 onion sauce1 caper sauce4 ,with boiled fowls3 bread sauce1 onion sauce1 lemon sauce1 cranberry sauce1 jellies4 ,also cream sauce4 ,with roast lamb3 mint sauce4 ,with roast turkey3 cranberry sauce1 currant jelly4 ,with boiled turkey3 oyster sauce4 ,with venison or wild ducks3 cranberry sauce1 currant jelly1 or currant jelly warmed with port wine4 ,with roast goose3 apple sauce1 cranberry sauce1 grape or currant jelly4 ,with boiled fresh mackerel3 stewed gooseberries4 ,with boiled blue fish3 white cream sauce1 lemon sauce4 ,with broiled shad3 mushroom sauce1 parsley or egg sauce4 ,with fresh salmon3 green peas1 cream sauce4 ,pickles are good with all roast meats1 and in fact are suitable accompaniments to all kinds of meats in general4 ,spinach is the proper accompaniment to veal2 green peas to lamb4 ,lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom4 ,slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point1 served with fowls1 is a fine accompaniment4 ,,vegetables ,,appropriate ,,to ,,different ,,dishes4 ,potatoes are good with all meats4 ,with fowls they are nicest mashed4 ,sweet potatoes are most appropriate with roast meats1 as also are onions1 winter squash1 cucumbers and asparagus4 ,carrots1 parsnips1 turnips1 greens and cabbage are generally eaten with boiled meat1 and corn1 beets1 peas and beans are appropriate to either boiled or roasted meat4 ,mashed turnip is good with roast pork and with boiled meats4 ,tomatoes are good with almost every kind of meats1 especially with roasts4 ,,warm ,,dishes ,,for ,,breakfast4 ,the following of hot breakfast dishes may be of assistance in knowing what to provide for the comfortable meal called breakfast4 ,broiled beefsteak1 broiled chops1 broiled chicken1 broiled fish1 broiled quail on toast1 fried pork tenderloins1 fried pig's feet1 fried oysters1 fried clams1 fried liver and bacon1 fried chops1 fried pork1 ham and eggs fried1 veal cutlets breaded1 sausages1 fricasseed tripe1 fricasseed kidneys1 turkey or chicken hash1 corn beef hash1 beef croquettes1 codfish balls1 creamed codfish1 stewed meats on toast1 poached eggs on toast1 omelettes1 eggs boiled plain1 and eggs cooked in any of the various styles4 ,,vegetables ,,for ,,breakfast4 ,potatoes in any of the various modes of cooking1 also stewed tomatoes1 stewed corn1 raw radishes1 cucumbers sliced1 tomatoes sliced raw1 water cress1 lettuce4 ,to be included with the breakfast dishes3 oatmeal mush1 cracked wheat1 hominy or corn-meal mush1 these with cream1 milk and sugar or syrup4 ,then numberless varieties of bread can be selected1 in form of rolls1 fritters1 muffins1 waffles1 corn-cakes1 griddle-cakes1 etc41 etc4 ,for beverages1 coffee1 chocolate and cocoa1 or tea if one prefers it2 these are all suitable for the breakfast table4 ,when obtainable always have a vase of choice flowers on the breakfast table2 also some fresh fruit1 if convenient4 ,,salads4 ,everything in the make-up of a salad should be of the freshest material1 the vegetables crisp and fresh1 the oil or butter the very best1 meats1 fowl and fish well cooked1 pure cider or white wine vinegar--in fact1 every ingredient first class1 to insure success4 ,the vegetables used in salad are3 ,beet-root1 onions1 potatoes1 cabbage1 lettuce1 celery1 cucumbers1 lentils1 haricots1 winter cress1 peas1 ,french beans1 radish1 cauliflower--all these may be used judiciously in salad1 if properly seasoned1 according to the following directions4 ,chervil is a delicious salad herb1 invariably found in all salads prepared by a ,french gourmet4 ,no man can be a true epicure who is unfamiliar with this excellent herb4 ,it may be procured from the vegetable stands at ,fulton and ,washington markets the year round4 ,its leaves resemble parsley1 but are more divided1 and a few of them added to a breakfast salad give a delightful flavor4 ,chervil ,vinegar4--,a few drops of this vinegar added to fish sauces or salads is excellent1 and well repays the little trouble taken in its preparation4 ,half fill a bottle with fresh or dry chervil leaves2 fill the bottle with good vinegar and heat it gently by placing it in warm water1 which bring to boiling point2 remove from the fire2 when cool cork1 and in two weeks it will be ready for use4 ,,mayonnaise ,,dressing4 ,put the yolks of four fresh raw eggs1 with two hard-boiled ones1 into a cold bowl4 ,rub these as smooth as possible before introducing the oil2 a good measure of oil is a tablespoonful to each yolk of raw egg4 ,all the art consists in introducing the oil by degrees1 a few drops at a time4 ,you can never make a good salad without taking plenty of time4 ,when the oil is well mixed1 and assumes the appearance of jelly1 put in two heaping teaspoonfuls of dry table salt1 one of pepper and one of made mustard4 ,never put in salt and pepper before this stage of the process1 because the salt and pepper would coagulate the albumen of the eggs1 and you could not get the dressing smooth4 ,two tablespoonfuls of vinegar added gradually4 ,the ,mayonnaise should be the thickness of thick cream when finished1 but if it looks like curdling when mixing it1 set in the ice-box or in a cold place for about forty minutes or an hour1 then mix it again4 ,it is a good idea to place it in a pan of cracked ice while mixing4 ,for lobster salad1 use the coral1 mashed and pressed through a sieve1 then add to the above4 ,salad dressing should be kept in a separate bowl in a cold1 place1 and not mixed with the salad until the moment it is to be served1 or it may lose its crispness and freshness4 ,,dressing ,,for ,,cold ,,slaw4 7,cabbage ,salad47 ,beat up two eggs with two tablespoonfuls of sugar1 add a piece of butter the size of half an egg1 a teaspoonful of mustard1 a little pepper1 and lastly a teacup of vinegar4 ,put all of these ingredients into a dish over the fire and cook like a soft custard4 ,some think it improved by adding half a cupful of thick sweet cream to this dressing2 in that case use less vinegar4 ,either way is very fine4 ,,salad ,,cream ,,dressing4 ,no4 #a4 ,one cup fresh cream1 one spoonful fine flour1 the whites of two eggs beaten stiff1 three spoonfuls of vinegar1 two spoonfuls of salad oil or soft butter1 two spoonfuls of powdered sugar1 one teaspoonful salt1 one-half teaspoonful pepper1 one teaspoonful of made mustard4 ,heat cream almost to boiling2 stir in the flour1 previously wet with cold milk2 boil two minutes1 stirring all the time2 add sugar and take from fire4 ,when half cold1 beat in whipped whites of egg2 set aside to cool4 ,when quite cold1 whip in the oil or butter1 pepper1 mustard and salt2 if the salad is ready1 add vinegar and pour at once over it4 ,,cream ,,dressing4 ,no4 #b4 ,two tablespoonfuls of whipped sweet cream1 two of sugar and four of vinegar2 beat well and pour over the cabbage1 previously cut very fine and seasoned with salt4 ,,french ,,salad ,,dressing4 ,mix one saltspoon of pepper with one of salt2 add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine2 then one tablespoonful of vinegar2 when well mixed1 pour the mixture over your salad and stir all till well mingled4 ,the merit of a salad is that it should be cool1 fresh and crisp4 ,for vegetables use only the delicate white stalks of celery1 the small heart-leaves of lettuce2 or tenderest stalks and leaves of the white cabbage4 ,keep the vegetable portion crisp and fresh until the time for serving1 when add the meat4 ,for chicken and fish salads use the ,mayonnaise dressing4 ,for simple vegetable salads the ,french dressing is most appropriate1 using onion rather than garlic4 ,,mixed ,,summer ,,salad4 ,three heads of lettuce1 two teaspoonfuls of green mustard leaves1 a handful of water cresses1 five tender radishes1 one cucumber1 three hard-boiled eggs1 two teaspoonfuls of white sugar1 one teaspoonful of salt1 one teaspoonful of pepper1 one teaspoonful of made mustard1 one teacupful of vinegar1 half a teacupful of oil4 ,mix all well together1 and serve with a lump of ice in the middle4 ,common ,sense in the ,household4 ,,chicken ,,salad4 ,boil the fowls tender and remove all the fat1 gristle and skin2 mince the meat in small pieces1 but do not hash it4 ,to one chicken put twice and a half its weight in celery1 cut in pieces of about one-quarter of an inch2 mix thoroughly and set it in a cool place--the ice chest4 ,in the meantime prepare a ,mayonnaise dressing1 and when ready for the table pour this dressing over the chicken and celery1 tossing and mixing it thoroughly4 ,set it in a cool place until ready to serve4 ,garnish with celery tips1 or cold hard-boiled eggs1 lettuce leaves1 from the heart1 cold boiled beets or capers1 olives4 ,crisp cabbage is a good substitute for celery2 when celery is not to be had use celery vinegar in the dressing4 ,turkey makes a fine salad4 ,,lobster ,,salad4 ,no4 #a4 ,prepare a sauce with the coral of a fine1 new lobster1 boiled fresh for about half an hour4 ,pound and rub it smooth1 and mix very gradually with a dressing made from the yolks of two hard-boiled eggs1 a tablespoonful of made mustard1 three of salad oil1 two of vinegar1 one of white powdered sugar1 a small teaspoonful of salt1 as much black pepper1 a pinch of cayenne and yolks of two fresh eggs4 ,next fill your salad bowl with some shred lettuce1 the better part of two leaving the small curled centre to garnish your dish with4 ,mingle with this the flesh of your lobster1 torn1 broken or cut into bits seasoned with salt and pepper and a small portion of the dressing4 ,pour over the whole the rest of the dressing2 put your lettuce-hearts down the centre and arrange upon the sides slices of hard-boiled eggs4 ,,lobster ,,salad4 ,no4 #b4 ,using canned lobsters1 take a can1 skim off all the oil on the surface1 and chop the meat up coarsely on a flat dish4 ,prepare the same way six heads of celery2 mix a teaspoonful of mustard into a smooth paste with a little vinegar2 add yolks of two fresh eggs2 a tablespoonful of butter1 creamed1 a small teaspoonful of salt1 the same of pepper1 a quarter of a teaspoonful of cayenne pepper1 a gill of vinegar1 and the mashed yolks of two hard-boiled eggs4 ,mix a small portion of the dressing with the celery and meat1 and turn the remainder over all4 ,garnish with the green tops of celery and a hard-boiled egg1 cut into thin rings4 ,,fish ,,salad4 ,take a fresh white fish or trout1 boil and chop it1 but not too fine2 put with the same quantity of chopped cabbage1 celery or lettuce2 season the same as chicken salad4 ,garnish with the tender leaves of the heart of lettuce4 ,,oyster ,,salad4 ,drain the liquor from a quart of fresh oysters4 ,put them in hot vinegar enough to cover them placed over the fire2 let them remain until plump1 but not cooked2 then drop them immediately in cold water1 drain off1 and mix with them two pickled cucumbers cut fine1 also a quart of celery cut in dice pieces1 some seasoning of salt and pepper4 ,mix all well together1 tossing up with a silver fork4 ,pour over the whole a ,mayonnaise dressing4 ,garnish with celery tips and slices of hard-boiled eggs arranged tastefully4 ,,dutch ,,salad4 ,wash1 split and bone a dozen anchovies1 and roll each one up2 wash1 split and bone one herring1 and cut it up into small pieces2 cut up into dice an equal quantity of ,bologna or ,lyons sausage1 or of smoked ham and sausages2 also1 an equal quantity of the breast of cold roast fowl1 or veal2 add likewise1 always in the same quantity1 and cut into dice1 beet-roots1 pickled cucumbers1 cold boiled potatoes cut in larger dice1 and in quantity according to taste1 but at least thrice as much potato as anything else2 add a tablespoohful of capers1 the yolks and whites of some hard-boiled eggs1 minced separately1 and a dozen stoned olives2 mix all the ingredients well together1 reserving the olives and anchovies to ornament the top of the bowl2 beat up together oil and ,tarragon vinegar with white pepper and ,french mustard to taste2 pour this over the salad and serve4 ,,ham ,,salad4 ,take cold boiled ham1 fat and lean together1 chop it until it is thoroughly mixed and the pieces are about the size of peas2 then add to this an equal quantity of celery cut fine1 if celery is out of season1 lettuce may be substituted4 ,line a dish thickly with lettuce leaves and fill with the chopped ham and celery4 ,make a dressing the same as for cold slaw and turn over the whole4 ,very fine4 ,,crab ,,salad4 ,boil three dozen hard-shell crabs twenty-five minutes2 drain and let them cool gradually2 remove the upper shell and the tail1 break the remainder apart and pick out the meat carefully4 ,the large claws should not be forgotten1 for they contain a dainty morsel1 and the creamy fat attached to the upper shell should not be overlooked4 ,line a salad bowl with the small white leaves of two heads of lettuce1 add the crab meat1 pour over it a ,mayonnaise garnish with crab claws1 hard-boiled eggs and little mounds of cress leaves1 which may be mixed with the salad when served4 ,,cold ,,slaw4 ,select the finest head of bleached cabbage--that is to say one of the finest and most compact of the more delicate varieties2 cut up enough into shreds to fill a large vegetable dish or salad bowl--that to be regulated by the size of the cabbage and the quantity required2 shave very fine and after that chop up1 the more thoroughly the better4 ,put this into a dish in which it is to be served1 after seasoning it well with salt and pepper4 ,turn over it a dressing made as for cold slaw2 mix it well and garnish with slices of hard-boiled eggs4 ,,plain ,,cold ,,slaw4 ,slice cabbage very fine2 season with salt1 pepper and a little sugar2 pour over vinegar and mix thoroughly4 ,it is nice served in the centre of a platter with fried oysters around it4 ,,hot ,,slaw4 ,cut the cabbage as for cold slaw2 put it into a stewpan and set it on the top of the stove for half an hour1 or till hot all through2 do not let it boil4 ,then make a dressing the same as for cold slaw1 and1 while hot1 pour it over the hot cabbage4 ,stir it until well mixed and the cabbage looks coddled4 ,serve immediately4 ,,tomato ,,salad4 ,peel and slice twelve good1 sound1 fresh tomatoes2 the slices about a quarter of an inch thick4 ,set them on the ice or in a refrigerator while you make the dressing4 ,make the same as ,mayonnaise1 or you may use ,cream dressing4 ,take one head of the broad-leaved variety of lettuce1 wash1 and arrange them neatly around the sides of a salad bowl4 ,place the cold1 sliced tomatoes in the centre4 ,pour over the dressing and serve4 ,,endive4 ,this ought to be nicely blanched and crisp1 and is the most wholesome of all salads4 ,take two1 cut away the root1 remove the dark green leaves1 and pick off all the rest2 wash and drain well1 add a few chives4 ,dress with ,mayonnaise dressing4 ,endive is extensively cultivated for the adulteration of coffee2 is also a fine relish1 and has broad leaves4 ,endive is of the same nature as chicory1 the leaves being curly4 ,,celery ,,salad4 ,prepare the dressing the same as for tomato salad2 cut the celery into bits half an inch long1 and season4 ,serve at once before the vinegar injures the crispness of the vegetables4 ,,lettuce ,,salad4 ,take the yolks of three hard-boiled eggs1 and salt and mustard to taste2 mash it fine2 make a paste by adding a dessertspoonful of olive oil or melted butter 7use butter always when it is difficult to get fresh oil72 mix thoroughly1 and then dilute by adding gradually a teacupful of vinegar1 and pour over the lettuce4 ,garnish by slicing another egg and laying over the lettuce4 ,this is sufficient for a moderate-sized dish of lettuce4 ,,potato ,,salad1 ,,hot4 ,pare six or eight large potatoes1 and boil till done1 and slice thin while hot2 peel and cut up three large onions into small bits and mix with the potatoes2 cut up some breakfast bacon into small bits1 sufficient to fill a teacup and fry it a light brown2 remove the meat1 and into the grease stir three tablespoonfuls of vinegar1 making a sour gravy1 which with the bacon pour over the potato and onion2 mix lightly4 ,to be eaten when hot4 ,,potato ,,salad1 ,,cold4 ,chop cold boiled potatoes fine1 with enough raw onions to season nicely2 make a dressing as for lettuce salad1 and pour over it4 ,,bean ,,salad4 ,string young beans2 break into half-inch pieces or leave whole2 wash and cook soft in salt water2 drain well2 add finely chopped onions1 pepper1 salt and vinegar2 when cool1 add olive oil or melted butter4 ,,to ,,dress ,,cucumbers ,,raw4 ,they should be as fresh from the vine as possible1 few vegetables being more unwholesome when long gathered4 ,as soon as they are brought in lay them in cold water4 ,just before they are to go to the table take them out1 pare them and slice them into a pan of fresh cold water4 ,when they are all sliced1 transfer them to a deep dish2 season them with a little salt and black pepper1 and pour over them some of the best vinegar4 ,you may mix with them a small quantity of sliced onions1 not to be eaten1 but to communicate a slight flavor of onion to the vinegar4 ,,celery ,,undressed4 ,celery is sometimes sent to the table without dressing4 ,scrape the outside stalks1 and cut off the green tops and the roots2 lay it in cold water until near the time to serve1 then change the water1 in which let it stand three or four minutes2 split the stalks in three1 with a sharp knife1 being careful not to break them1 and serve in goblet-shaped salad glasses4 ,to crisp celery1 let it lie in ice-water two hours before serving2 to fringe the stalks1 stick several coarse needles into a cork1 and draw the stalk half way from the top through the needles several times and lay in the refrigerator to curl and crisp4 ,,radishes4 ,all the varieties are generally served in the same manner1 by scraping and placing on the table in glasses containing some cold water to keep them fresh looking4 ,,peppergrass ,,and ,,cress4 ,these are used mostly as an appetizer1 served simply with salt4 ,cresses are occasionally used in making salad4 ,,horse-,,radish4 ,horse-radish is an agreeable relish1 and has a particularly fresh taste in the spring2 is scraped fine or grated1 and set on the table in a small covered cup2 much that is bottled and sold as horse-radish is adulterated with grated turnip4 ,,lettuce4 ,wash each leaf separately1 breaking them from the head2 crisp in ice-water and serve the leaves whole1 to be prepared at table1 providing hard-boiled eggs cut in halves or slices1 oil and other ingredients1 to be mixed at table to individual taste4 ,,catsups4 ,,tomato ,,catsup4 ,no4 #a4 ,put into two quarts of tomato pulp 7or two cans of canned tomatoes7 one onion1 cut fine1 two tablespoonfuls of salt and three tablespoonfuls of brown sugar4 ,boil until quite thick2 then take from the fire and strain it through a sieve1 working it until it is all through but the seeds4 ,put it back on the stove1 and add two tablespoonfuls of mustard1 one of allspice1 one of black pepper and one of cinnamon1 one teaspoonful of ground cloves1 half a teaspoonful of cayenne pepper1 one grated nutmeg1 one pint of good vinegar2 boil it until it will just run from the mouth of a bottle4 ,it should be watched1 stirred often1 that it does not burn4 ,if sealed tight while hot1 in large-mouthed bottles1 it will keep good for years4 ,,tomato ,,catsup4 ,no4 #b4 ,cook one gallon of choice ripe tomatoes2 strain them1 and cook again until they become quite thick4 ,about fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper1 one tablespoonful of mustard seed1 half a tablespoonful of whole cloves1 one tablespoonful of whole allspice1 all tied in a thin muslin bag4 ,at the same time1 add one heaping tablespoonful of sugar1 and one teacupful of best vinegar and salt to suit the taste4 ,seal up air-tight1 either in bottles or jugs4 ,this is a valuable ,southern recipe4 ,,green ,,tomato ,,catsup4 ,one peck of green tomatoes and two large onions sliced4 ,place them in layers1 sprinkling salt between2 let them stand twenty-four hours and then drain them4 ,add a quarter of a pound of mustard seed1 one ounce allspice1 one ounce cloves1 one ounce ground mustard1 one ounce ground ginger1 two tablespoonfuls black pepper1 two teaspoonfuls celery seed1 a quarter of a pound of brown sugar4 ,put all in preserving-pan1 cover with vinegar and boil two hours2 then strain through a sieve and bottle for use4 ,,walnut ,,catsup4 ,one hundred walnuts1 six ounces of shallots1 one head of garlic1 half a pound of salt1 two quarts of vinegar1 two ounces of anchovies1 two ounces of pepper1 a quarter of an ounce of mace1 half an ounce of cloves2 beat in a large mortar a hundred green walnuts until they are thoroughly broken2 then put them into a jar with six ounces of shallots cut into pieces1 a head of garlic1 two quarts of vinegar and the half pound of salt2 let them stand for a fortnight1 stirring them twice a day4 ,strain off the liquor1 put into a stewpan with the anchovies1 whole pepper1 half an ounce of cloves and a quarter of an ounce of mace2 boil it half an hour1 skimming it well4 ,strain it off1 and1 when cold1 pour it clear from any sediment into small bottles1 cork it down closely and store it in a dry place4 ,the sediment can be used for flavoring sauces4 ,,oyster ,,catsup4 ,one pint of oyster meats1 one teacupful of sherry1 a tablespoonful of salt1 a teaspoonful of cayenne pepper1 the same of powdered mace1 a gill of cider vinegar4 ,procure the oysters very fresh and open sufficient to fill a pint measure2 save the liquor and scald the oysters in it with the sherry2 strain the oysters and chop them fine with the salt1 cayenne and mace1 until reduced to a pulp2 then add it to the liquor in which they were scalded2 boil it again five minutes and skim well2 rub the whole through a sieve1 and1 when cold1 bottle and cork closely4 ,the corks should be sealed4 ,,mushroom ,,catsup4 ,use the larger kind known as umbrellas or flaps4 ,they must be very fresh and not gathered in very wet weather1 or the catsup will be less apt to keep4 ,wash and cut them in two to four pieces1 and place them in a wide1 flat jar or crock in layers1 sprinkling each layer with salt1 and let them stand for twenty-four hours2 take them out and press out the juice1 when bottle and cork2 put the mushrooms back again1 and in another twenty-four hours press them again2 bottle and cork2 repeat this for the third time1 and then mix together all the juice extracted2 add to it pepper1 allspice1 one or more cloves according to quantity1 pounded together2 boil the whole1 and skim as long as any scum rises2 bottle when cool2 put in each bottle two cloves and a pepper-corn4 ,cork and seal1 put in a dry place1 and it will keep for years4 ,,gooseberry ,,catsup4 ,ten pounds of fruit gathered just before ripening1 five pounds of sugar1 one quart of vinegar1 two tablespoonfuls each of ground black pepper1 allspice and cinnamon4 ,boil the fruit in vinegar until reduced to a pulp1 then add sugar and the other seasoning4 ,seal it hot4 ,grape catsup is made in the same manner4 ,,cucumber ,,catsup4 ,take cucumbers suitable for the table2 peel and grate them1 salt a little1 and put in a bag to drain over night2 in the morning season to taste with salt1 pepper and vinegar1 put in small jars and seal tight for fall or winter use4 ,,currant ,,catsup4 ,four pounds of currants1 two pounds of sugar1 one pint of vinegar1 one teaspoonful of cloves1 a tablespoonful of cinnamon1 pepper and allspice4 ,boil in a porcelain saucepan until thoroughly cooked4 ,strain through a sieve all but the skins2 boil down until just thick enough to run freely from the mouth of a bottle when cold4 ,cork and set aside4 ,,apple ,,catsup4 ,peel and quarter a dozen sound1 tart apples2 stew them until soft in as little water as possible1 then pass them through a sieve4 ,to a quart of the sifted apple1 add a teacupful of sugar1 one teaspoonful of pepper1 one of cloves1 one of mustard1 two of cinnamon1 and two medium-sized onions1 chopped very fine4 ,stir all together1 adding a tablespoonful of salt and a pint of vinegar4 ,place over the fire and boil one hour1 and bottle while hot2 seal very tight4 ,it should be about as thick as tomato catsup1 so that it will just run from the bottle4 ,,celery ,,vinegar4 ,a quart of fresh celery1 chopped fine1 or a quarter of a pound of celery seed2 one quart of best vinegar2 one tablespoonful of salt1 and one of white sugar4 ,put the celery or seed into a jar1 heat the vinegar1 sugar and salt2 pour it boiling hot over the celery1 let it cool1 cover it tightly and set away4 ,in two weeks strain and bottle4 ,,spiced ,,vinegar4 ,take one quart of cider vinegar1 put into it half an ounce of celery seed1 one-third of an ounce of dried mint1 one-third of an ounce of dried parsley1 one garlic1 three small onions1 three whole cloves1 a teaspoonful of whole pepper-corns1 a teaspoonful of grated nutmeg1 salt to taste and a tablespoonful of sugar2 add a tablespoonful of good brandy4 ,put all into a jar1 and cover it well2 let it stand for three weeks1 then strain and bottle it well4 ,useful for flavoring salad and other dishes4 ,,pickles4 ,pickles should never be put into vessels of brass1 copper or tin1 as the action of the acid on such metals often results in poisoning the pickles4 ,porcelain or granite-ware is the best for such purposes4 ,vinegar that is used for pickling should be the best cider or white-wine1 and should never be boiled more than five or six minutes1 as it reduces its strength4 ,in putting away pickles1 use stone or glass jars2 the glazing on common earthenware is rendered injurious by the action of the vinegar4 ,when the jar is nearly filled with the pickles1 the vinegar should completely cover them1 and if there is any appearance of their not doing well1 turn off the vinegar1 cover with fresh vinegar and spices4 ,alum in small quantities is useful in making them firm and crisp4 ,in using ground spices1 tie them up in muslin bags4 ,to green pickles1 put green grape-vine leaves or green cabbage leaves between them when heating4 ,another way is to heat them in strong ginger tea4 ,pickles should be kept closely covered1 put into glass jars and sealed tightly4 ,turmeric is ,india saffron1 and is used very much in pickling as a coloring4 ,a piece of horse-radish put into a jar of pickles will keep the vinegar from losing its strength1 and the pickles will keep sound much longer1 especially tomato pickles4 ,,cucumber ,,pickles4 ,select the medium1 small-sized cucumbers4 ,for one bushel make a brine that will bear up an egg2 heat it boiling hot and pour it over the cucumbers2 let them stand twenty-four hours1 then wipe them dry2 heat some vinegar boiling hot and pour over them1 standing again twenty-four hours4 ,now change the vinegar1 putting on fresh vinegar1 adding one quart of brown sugar1 a pint of white mustard seed1 a small handful of whole cloves1 the same of cinnamon sticks1 a piece of alum the size of an egg1 half a cup of celery seed2 heat it all boiling hot and pour over the cucumbers4 ,,sliced ,,cucumber ,,pickle4 ,take one gallon of medium-sized cucumbers1 put them into a jar or pail4 ,put into enough boiling water to cover them a small handful of salt1 turn it over them and cover closely2 repeat this three mornings1 and the fourth morning scald enough cider vinegar to cover them1 putting into it a piece of alum as large as a walnut1 a teacup of horse-radish root cut up fine2 then tie up in a small muslin bag1 one teaspoonful of mustard1 one of ground cloves1 and one of cinnamon4 ,slice up the cucumbers half of an inch thick1 place them in glass jars and pour the scalding vinegar over them4 ,seal tight and they will keep good a year or more4 ,mrs4 ,lydia ,c4 ,wright1 ,south ,vernon1 ,vermont4 ,,cucumber ,,pickles4 7,for ,winter ,use47 ,a good way to put down cucumbers1 a few at a time3-- ,when gathered from the vines1 wash1 and put in a firkin or half barrel layers or cucumbers and rock-salt alternately1 enough salt to make sufficient brine to cover them1 no water2 cover with a cloth2 keep them under the brine with a heavy board2 take off the cloth1 and rinse it every time you put in fresh cucumbers1 as a scum will rise and settle upon it4 ,use plenty of salt and it will keep a year4 ,to prepare pickles for use1 soak in hot water1 and keep in a warm place until they are fresh enough1 then pour spiced vinegar over them and let them stand over night1 then pour that off and put on fresh4 ,,green ,,tomato ,,pickles4 7,sweet47 ,one peck of green tomatoes1 sliced the day before you are ready for pickling1 sprinkling them through and through with salt1 not too heavily2 in the morning drain off the liquor that will drain from them4 ,have a dozen good-sized onions rather coarsely sliced2 take a suitable kettle and put in a layer of the sliced tomatoes1 then of onions1 and between each layer sprinkle the following spices3 ,six red peppers chopped coarsely1 one cup of sugar1 one tablespoonful of ground allspice1 one tablespoonful of ground cinnamon1 a teaspoonful of cloves1 one tablespoonful of mustard4 ,turn over three pints of good vinegar1 or enough to completely cover them2 boil until tender4 ,this is a choice recipe4 ,if the flavor of onions is objectionable1 the pickle is equally as good without them4 ,,green ,,tomato ,,pickles4 7,sour47 ,wash and slice1 without peeling1 one peck of sound green tomatoes1 put them into a jar in layers with a slight sprinkling of salt between4 ,this may be done over night2 in the morning drain off the liquor that has accumulated4 ,have two dozen medium-sized onions peeled and sliced1 also six red peppers chopped fine4 ,make some spiced vinegar by boiling for half an hour a quart of cider vinegar with whole spices in it4 ,now take a porcelain kettle and place in it some of the sliced tomatoes1 then some of the sliced onions2 shake in some black pepper and some of the chopped red peppers2 pour over some of the spiced vinegar2 then repeat with the tomatoes1 onions1 etc41 until the kettle is full2 cover with cold1 pure cider vinegar and cook until tender1 but not too soft4 ,turn into a jar well covered and set in a cool place4 ,,pickled ,,mushrooms4 ,sufficient vinegar to cover the mushrooms2 to each quart of mushrooms two blades pounded mace1 one ounce ground pepper1 salt to taste4 ,choose some nice young button mushrooms for pickling and rub off the skin with a piece of flannel and salt1 and cut off the stalks2 if very large1 take out the red inside1 and reject the black ones1 as they are too old4 ,put them in a stewpan1 sprinkle salt over them1 with pounded mace and pepper in the above proportion2 shake them well over a clear fire until the liquor flows and keep them there until it is all dried up again2 then add as much vinegar as will cover them2 just let it simmer for one minute and store it away in stone jars for use4 ,when cold tie down with bladder and keep in a dry place2 they will remain good for a length of time1 and are generally considered excellent for flavoring stews and other dishes4 ,,pickled ,,cabbage4 7,purple47 ,cut a sound cabbage into quarters1 spread it on a large flat platter or dish and sprinkle thickly with salt2 set it in a cool place for twenty-four hours2 then drain off the brine1 wipe it dry and lay it in the sun two hours1 and cover with cold vinegar for twelve hours4 ,prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace1 allspice1 cinnamon and black pepper1 a cup of sugar to every gallon of vinegar1 and a teaspoonful of celery seed to every pint4 ,pack the cabbage in a stone jar2 boil the vinegar and spices five minutes and pour on hot4 ,cover and set away in a cool1 dry place4 ,it will be good in a month4 ,a few slices of beetroot improves the color4 ,,pickled ,,white ,,cabbage4 ,this recipe recommends itself as of a delightful flavor yet easily made1 and a convenient substitute for the old-fashioned1 tedious method of pickling the same vegetable4 ,take a peck of quartered cabbage1 put a layer of cabbage and one of salt1 let it remain over night2 in the morning squeeze them and put them on the fire1 with four chopped onions covered with vinegar2 boil for half an hour1 then add one ounce of turmeric1 one gill of black pepper1 one gill of celery seed1 a few cloves1 one tablespoonful of allspice1 a few pieces of ginger1 half an ounce of mace1 and two pounds of brown sugar4 ,let it boil half an hour longer1 and when cold it is fit for use4 ,four tablespoonfuls of made mustard should be added with the other ingredients4 ,,pickled ,,cauliflower4 ,break the heads into small pieces and boil ten or fifteen minutes in salt and water2 remove from the water and drain carefully4 ,when cold1 place in a jar1 and pour over it hot vinegar1 in which has been scalded a liberal supply of whole cloves1 pepper1 allspice and white mustard4 ,tie the spices in a bag1 and1 on removing the vinegar from the fire1 stir into each quart of it two teaspoonfuls of ,french mustard1 and half a cup of white sugar4 ,cover tightly and be sure to have the vinegar cover the pickle4 ,,pickled ,,green ,,peppers4 ,take two dozen large1 green1 bell peppers1 extract the seeds by cutting a slit in the side 7so as to leave them whole74 ,make a strong brine and pour over them2 let them stand twenty-four hours4 ,take them out of the brine1 and soak them in water for a day and a night2 now turn off this water and scald some vinegar1 in which put a small piece of alum1 and pour over them1 letting them stand three days4 ,prepare a stuffing of two hard heads of white cabbage1 chopped fine1 seasoned slightly with salt and a cup of white mustard seed2 mix it well and stuff the peppers hard and full2 stitch up1 place them in a stone jar1 and pour over spiced vinegar scalding hot4 ,cover tightly4 ,,green ,,pepper ,,mangoes4 ,select firm1 sound1 green peppers1 and add a few red ones as they are ornamental and look well upon the table4 ,with a sharp knife remove the top1 take out the seed1 soak over night in salt water1 then fill with chopped cabbage and green tomatoes1 seasoned with salt1 mustard seed and ground cloves4 ,sew on the top4 ,boil vinegar sufficient to cover them1 with a cup of brown sugar1 and pour over the mangoes4 ,do this three mornings1 then seal4 ,,chowchow4 7,superior ,english ,recipe47 ,this excellent pickle is seldom made at home1 as we can get the imported article so much better than it can be made from the usual recipes4 ,this we vouch for being as near the genuine article as can be made3 ,one quart of young1 tiny cucumbers1 not over two inches long1 two quarts of very small white onions1 two quarts of tender string beans1 each one cut in halves1 three quarts of green tomatoes1 sliced and chopped very coarsely1 two fresh heads of cauliflower1 cut into small pieces1 or two heads of white1 hard cabbage4 ,after preparing these articles1 put them in a stone jar1 mix them together1 sprinkling salt between them sparingly4 ,let them stand twenty-four hours1 then drain off all the brine that has accumulated4 ,now put these vegetables in a preserving kettle over the fire1 sprinkling through them an ounce of turmeric for coloring1 six red peppers1 chopped coarsely1 four tablespoonfuls of mustard seed1 two of celery seed1 two of whole allspice1 two of whole cloves1 a coffee cup of sugar1 and two-thirds of a teacup of best ground mixed mustard4 ,pour on enough of the best cider vinegar to cover the whole well2 cover tightly and simmer all well until it is cooked all through and seems tender1 watching and stirring it often4 ,put in bottles or glass jars4 ,it grows better as it grows older1 especially if sealed when hot4 ,,pickled ,,onions4 ,peel small onions until they are white4 ,scald them in salt and water until tender1 then take them up1 put them into wide-mouthed bottles1 and pour over them hot spiced vinegar2 when cold cork them close4 ,keep in a dry1 dark place4 ,a tablespoonful of sweet oil may be put in the bottles before the cork4 ,the best sort of onions for pickling are the small white buttons4 ,,pickled ,,mangoes4 ,let the mangoes1 or young musk-melons1 lie in salt water1 strong enough to bear an egg1 for two weeks2 then soak them in pure water for two days1 changing the water two or three times2 then remove the seeds and put the mangoes in a kettle1 first a layer of grape leaves1 then mangoes1 and so on until all are in1 covering the top with leaves2 add a lump of alum the size of a hickory nut2 pour vinegar over them and boil them ten or fifteen minutes2 remove the leaves and let the pickles stand in this vinegar for a week2 then stuff them with the following mixture3 ,one pound of ginger soaked in brine for a day or two1 and cut in slices1 one ounce of black pepper1 one of mace1 one of allspice1 one of turmeric1 half a pound of garlic1 soaked for a day or two in brine and then dried2 one pint grated horse-radish1 one of black mustard seed and one of white mustard seed2 bruise all the spices and mix with a teacup of pure olive oil2 to each mango add one teaspoonful of brown sugar2 cut one solid head of cabbage fine2 add one pint of small onions1 a few small cucumbers and green tomatoes2 lay them in brine a day and a night1 then drain them well and add the imperfect mangoes chopped fine and the spices2 mix thoroughly1 stuff the mangoes and tie them2 put them in a stone jar and pour over them the best cider vinegar2 set them in a bright1 dry place until they are canned4 ,in a month add three pounds of brown sugar2 if this is not sufficient1 add more until agreeable to taste4 ,this is for four dozen mangoes4 ,,pickle ,,of ,,ripe ,,cucumbers4 ,this is a ,french recipe and is the most excellent of all the high-flavored condiments2 it is made by sun-drying thirty old1 full grown cucumbers1 which have first been pared and split1 had the seeds taken out1 been salted and let stand twenty-four hours4 ,the sun should be permitted to dry1 not simply drain them4 ,when they are moderately dry1 wash them with vinegar and place them in layers in a jar1 alternating them with a layer of horse-radish1 mustard seed1 garlic and onions for each layer of cucumbers4 ,boil in one quart of vinegar1 one ounce of race ginger1 half an ounce of allspice and the same of turmeric2 when cool pour this over the cucumbers1 tie up tightly and set away4 ,this pickle requires several months to mature it1 but is delicious when old1 keeps admirably1 and only a little is needed as a relish4 ,,pickled ,,oysters4 ,one gallon of oysters2 wash them well in their own liquor2 carefully clear away the particles of shell1 then put them into a kettle1 strain the liquor over them1 add salt to your taste1 let them just come to the boiling point1 or until the edges curl up2 then skim them out and lay in a dish to cool2 put a sprig of mace and a little cold pepper and allow the liquor to boil some time1 skimming it now and then so long as any skum rises4 ,pour it into a pan and let it cool4 ,when perfectly cool1 add a half pint of strong vinegar1 place the oysters in a jar and pour the liquor over them4 ,,ripe ,,cucumber ,,pickles4 7,sweet47 ,pare and seed ripe cucumbers4 ,slice each cucumber lengthwise into four pieces1 or cut it into fancy shapes1 as preferred4 ,let them stand twenty-four hours covered with cold vinegar4 ,drain them2 then put them into fresh vinegar1 with two pounds of sugar and one ounce of cassia buds to one quart of vinegar1 and a tablespoonful of salt4 ,boil all together twenty minutes4 ,cover them closely in a jar4 ,,piccalilli4 ,one peck of green tomatoes2 eight large onions chopped fine1 with one cup of salt well stirred in4 ,let it stand over night2 in the morning drain off all the liquor4 ,now take two quarts of water and one of vinegar1 boil all together twenty minutes4 ,drain all through a sieve or colander4 ,put it back into the kettle again2 turn over it two quarts of vinegar1 one pound of sugar1 half a pound of white mustard seed1 two tablespoonfuls of ground pepper1 two of cinnamon1 one of cloves1 two of ginger1 one of allspice1 and half a teaspoonful of cayenne pepper4 ,boil all together fifteen minutes or until tender4 ,stir it often to prevent scorching4 ,seal in glass jars4 ,a most delicious accompaniment for any kind of meat or fish4 ,mrs4 ,st4 ,johns4 ,,pickled ,,eggs4 ,pickled eggs are very easily prepared and most excellent as an accompaniment for cold meats4 ,boil quite hard three dozen eggs1 drop in cold water and remove the shells1 and pack them when entirely cold in a wide-mouthed jar1 large enough to let them in or out without breaking4 ,take as much vinegar as you think will cover them entirely and boil it in white pepper1 allspice1 a little root ginger2 pack them in stone or wide-mouthed glass jars1 occasionally putting in a tablespoonful of white and black mustard seed mixed1 a small piece of race ginger1 garlic1 if liked1 horse-radish ungrated1 whole cloves1 and a very little allspice4 ,slice two of three green peppers1 and add in very small quantities4 ,they will be fit for use in eight or ten days4 ,,an ,,ornamental ,,pickle4 ,boil fresh eggs half an hour1 then put them in cold water4 ,boil red beets until tender1 peel and cut in dice form1 and cover with vinegar1 spiced2 shell the eggs and drop into the pickle jar4 ,,east ,,india ,,pickle4 ,lay in strong brine for two weeks1 or until convenient to use them1 small cucumbers1 very small common white onions1 snap beans1 gherkins1 hard white cabbage quartered1 plums1 peaches1 pears1 lemons1 green tomatoes and anything else you may wish4 ,when ready1 take them out of the brine and simmer in pure water until tender enough to stick a straw through--if still too salt1 soak in clear water2 drain thoroughly and lay them in vinegar in which is dissolved one ounce of turmeric to the gallon4 ,for five gallons of pickle1 take two ounces of mace1 two of cloves1 two of cinnamon1 two of allspice1 two of celery seed1 a quarter of a pound of white race ginger1 cracked fine1 half a pound of white mustard seed1 half a pint of small red peppers1 quarter of a pound of grated horse-radish1 half a pint of flour mustard1 two ounces of turmeric1 half a pint of garlic1 if you like2 soak in two gallons of cider vinegar for two weeks1 stirring daily4 ,after the pickles have lain in the turmeric vinegar for a week1 take them out and put in jars or casks1 one layer of pickle and one of spice out of the vinegar1 till all is used4 ,if the turmeric vinegar is still good and strong1 add it and the spiced vinegar4 ,if the turmeric vinegar be much diluted do not use it1 but add enough fresh to the spiced to cover the pickles2 put it on the fire with a pound of brown sugar to each gallon2 when boiling1 pour over the pickle4 ,repeat this two or three times as your taste may direct4 ,,mixed ,,pickles4 ,scald in salt water until tender cauliflower heads1 small onions1 peppers1 cucumbers cut in dice1 nasturtiums and green beans2 then drain until dry and pack into wide-mouthed bottles4 ,boil in each pint of cider vinegar one tablespoonful of sugar1 half a teaspoonful of salt and two tablespoonfuls of mustard2 pour over the pickle and seal carefully4 ,other spices may be added if liked4 ,,blueberry ,,pickles4 ,for blueberry pickles1 old jars which have lost their covers1 or whose edges have been broken so that the covers will not fit tightly1 serve an excellent purpose as these pickles must not be kept air-tight4 ,pick over your berries1 using only sound ones2 fill your jars or wide-mouthed bottles to within an inch of the top1 then pour in molasses enough to settle down into all the spaces2 this cannot be done in a moment1 as molasses does not run very freely4 ,only lazy people will feel obliged to stand by and watch its progress4 ,as it settles1 pour in more until the berries are covered4 ,then tie over the top a piece of cotton cloth to keep the flies and other insects out and set away in the preserve closet4 ,cheap molasses is good enough1 and your pickles will soon be sharp4 ,wild grapes may be pickled in the same manner4 ,,pickled ,,butternuts ,,and ,,walnuts4 ,these nuts are in the best state for pickling when the outside shell can be penetrated by the head of a pin4 ,scald them and rub off the outside skin1 put them in a strong brine for six days1 changing the water every other day1 keeping them closely covered from the air4 ,then drain and wipe them 7piercing each nut through in several places with a large needle7 and prepare the pickle as follows3 ,for a hundred large nuts1 take of black pepper and ginger root each an ounce2 and of cloves1 mace and nutmeg1 each a half ounce4 ,pound all the spices to powder and mix them well together1 adding two large spoonfuls of mustard seed4 ,put the nuts into jars 7having first stuck each of them through in several places with a large needle71 strewing the powdered seasoning between every layer of nuts4 ,boil for five minutes a gallon of the very best cider vinegar and pour it boiling hot upon the nuts4 ,secure the jars closely with corks4 ,you may begin to eat the nuts in a fortnight4 ,,watermelon ,,pickle4 ,ten pounds of watermelon rind boiled in pure water until tender2 drain the water off1 and make a syrup of two pounds of white sugar1 one quart of vinegar1 half an ounce of cloves1 one ounce of cinnamon4 ,the syrup to be poured over the rind boiling hot three days in succession4 ,,sweet ,,pickle ,,for ,,fruit4 ,most of the recipes for making a sweet pickle for fruit1 such as cling-stone peaches1 damsons1 plums1 cherries1 apricots1 etc41 are so similar1 that we give that which is most successfully used4 ,to every quart of fruit1 allow a cup of white sugar and a large pint of good cider vinegar1 adding half an ounce of stick cinnamon1 one tablespoonful of whole cloves1 the same of whole allspice4 ,let it come to a boil1 and pour it hot over the fruit2 repeat this two or three days in succession2 then seal hot in glass jars if you wish to keep it for a long time4 ,the fruit1 not the liquor1 is to be eaten1 and used the same as any pickle4 ,some confound this with ,spiced ,fruit1 which is not treated the same1 one being a pickle1 the other a spiced preserve boiled down thick4 ,damsons and plums should be pricked with a needle1 and peaches washed with a weak lye1 and then rubbed with a coarse cloth to remove the fur4 ,,pear ,,pickle4 ,select small1 sound ones1 remove the blossom end1 stick them with a fork1 allow to each quart of pears one pint of cider vinegar and one cup of sugar1 put in a teaspoonful allspice1 cinnamon and cloves to boil with the vinegar2 then add the pears and boil1 and seal in jars4 ,,spiced ,,currants4 ,seven pounds of fruit1 four pounds of sugar1 one pint of good cider vinegar1 one tablespoonful of ground cinnamon1 one teaspoonful of cloves4 ,put into a kettle and boil until the fruit is soft2 then skim out the fruit1 putting it on dishes until the syrup is boiled down thick4 ,turn the fruit back into the syrup again1 so as to heat it all through2 then seal it hot in glass jars1 and set it in a cool1 dark place4 ,any tart fruit may be put up in this way1 and is considered a very good embellishment for cold meats4 ,,spiced ,,plums4 ,seven pounds of plums1 one pint of cider vinegar1 four pounds of sugar1 two tablespoonfuls of broken cinnamon bark1 half as much of whole cloves and the same of broken nutmeg2 place these in a muslin bag and simmer them in a little vinegar and water for half an hour2 then add it all to the vinegar and sugar1 and bring to a boil2 add the plums and boil carefully until they are cooked tender4 ,before cooking the plums they should be pierced with a darning needle several times2 this will prevent the skins bursting while cooking4 ,,spiced ,,grapes4 ,take the pulp from the grapes1 preserving the skins4 ,boil the pulp and rub through a colander to get out the seeds2 then add the skins to the strained pulp and boil with the sugar1 vinegar and spices4 ,to every seven pounds of grapes use four and one-half pounds of sugar1 one pint of good vinegar4 ,spice quite highly with ground cloves and allspice1 with a little cinnamon4 ,,pickled ,,cherries4 ,select sound1 large cherries1 as large as you can get them2 to every quart of cherries allow a large cupful of vinegar1 two tablespoonfuls of sugar1 a dozen whole cloves1 and half a dozen blades of mace2 put the vinegar and sugar on to heat with the spices2 boil five minutes1 turn out into a covered stoneware vessel2 cover and let it get perfectly cold2 pack the cherries into jars1 and pour the vinegar over them when cold2 cork tightly and set away2 they are fit for use almost immediately4 ,,vegetables4 ,vegetables of all kinds should be thoroughly picked over1 throwing out all decayed or unripe parts1 then well washed in several waters4 ,most vegetables1 when peeled1 are better when laid in cold water a short time before cooking4 ,when partly cooked a little salt should be thrown into the water in which they are boiled1 and they should cook steadily after they are put on1 not allowed to stop boiling or simmering until they are thoroughly done4 ,every sort of culinary vegetable is much better when freshly gathered and cooked as soon as possible1 and1 when done1 thoroughly drained1 and served immediately while hot4 ,onions1 cabbage1 carrots and turnips should be cooked in a great deal of water1 boiled only long enough to sufficiently cook them1 and immediately drained4 ,longer boiling makes them insipid in taste1 and with too little water they turn a dark color4 ,potatoes rank first in importance in the vegetable line1 and consequently should be properly served4 ,it requires some little intelligence to cook even so simple and common a dish as boiled potatoes4 ,in the first place1 all defective or green ones should be cast out2 a bad one will flavor a whole dish4 ,if they are not uniform in size1 they should be made so by cutting after they are peeled4 ,the best part of a potato1 or the most nutritious1 is next to the skin1 therefore they should be pared very thinly1 if at all2 then1 if old1 the cores should be cut out1 thrown into cold water salted a little1 and boiled until soft enough for a fork to pierce through easily2 drain immediately1 and replace the kettle on the fire with the cover partly removed1 until they are completely dried4 ,new potatoes should be put into boiling water1 and when partly done salted a little4 ,they should be prepared just in time for cooking by scraping off the thin outside skin4 ,they require about twenty minutes to boil4 ,,to ,,boil ,,new ,,potatoes4 ,do not have the potatoes dug long before they are dressed1 as they are never good when they have been out of the ground for some time4 ,well wash them1 rub off the skins with a coarse cloth1 and put them in boiling water salted4 ,let them boil until tender2 try them with a fork1 and when done pour the water away from them2 let them stand by the side of the fire with the lid of the saucepan partly removed1 and when the potatoes are thoroughly dry1 put them in a hot vegetable dish1 with a piece of butter the size of a walnut2 pile the potatoes over this and serve4 ,if the potatoes are too old to have the skins rubbed off2 boil them in their jackets2 drain1 peel and serve them as above1 with a piece of butter placed in the midst of them4 ,they require twenty to thirty minutes to cook4 ,serve them hot and plain1 or with melted butter over them4 ,,mashed ,,potatoes4 ,take the quantity needed1 pare off the skins and lay them in cold water half an hour2 then put them into a saucepan with a little salt2 cover with water and boil them until done4 ,drain off the water and mash them fine with a potato masher4 ,have ready a piece of butter the size of an egg1 melted in half a cup of boiling hot milk and a good pinch of salt2 mix it well with the mashed potatoes until they are a smooth paste1 taking care that they are not too wet4 ,put them into a vegetable dish1 heaping them up and smooth over the top1 put a small piece of butter on the top in the centre1 and have dots of pepper here and there on the surface as large as a half dime4 ,some prefer using a heavy fork or wire beater1 instead of a potato masher1 beating the potatoes quite light and heaping them up in the dish without smoothing over the top4 ,,browned ,,potatoes4 ,mash them the same as the above1 put them into a dish that they are to be served in1 smooth over the top and brush over with the yolk of an egg1 or spread on a bountiful supply of butter and dust well with flour4 ,set in the oven to brown2 it will brown in fifteen minutes with a quick fire4 ,,mashed ,,potatoes4 7,warmed ,over47 ,to two cupfuls of cold mashed potatoes add a half cupful of milk1 a pinch of salt1 a tablespoonful of butter1 two tablespoonfuls of flour and two eggs beaten to a froth4 ,mix the whole until thoroughly light2 then put into a pudding or vegetable dish1 spread a little butter over the top and bake a golden brown4 ,the quality depends upon very thoroughly beating the eggs before adding them1 so that the potato will remain light and porous after baking1 similar to sponge cake4 ,,potato ,,puffs4 ,prepare the potatoes as directed for mashed potato4 ,while hot1 shape in balls about the size of an egg4 ,have a tin sheet well buttered1 and place the balls on it4 ,as soon as all are done1 brush over with beaten egg4 ,brown in the oven4 ,when done1 slip a knife under them and slide them upon a hot platter4 ,garnish with parsley and serve immediately4 ,,potatoes ,,la ,,cr,,me4 ,heat a cupful of milk2 stir in a heaping tablespoonful of butter cut up in as much flour4 ,stir until smooth and thick2 pepper and salt1 and add two cupfuls of cold boiled potatoes1 sliced1 and a little very finely chopped parsley4 ,shake over the fire until the potatoes are hot all through1 and pour into a deep dish4 ,,new ,,potatoes ,,and ,,cream4 ,wash and rub new potatoes with a coarse cloth or scrubbing-brush2 drop into boiling water and boil briskly until done1 and no more2 press a potato against the side of the kettle with a fork2 if done1 it will yield to a gentle pressure2 in a saucepan have ready some butter and cream1 hot1 but not boiling1 a little green parsley1 pepper and salt2 drain the potatoes1 add the mixture1 put over hot water for a minute or two1 and serve4 ,,saratoga ,,chips4 ,peel good-sized potatoes1 and slice them as evenly as possible4 ,drop them into ice-water2 have a kettle of very hot lard1 as for cakes2 put a few at a time into a towel and shake1 to dry the moisture out of them1 and then drop them into the boiling lard4 ,stir them occasionally1 and when of a light brown take them out with a skimmer1 and they will be crisp and not greasy4 ,sprinkle salt over them while hot4 ,,fried ,,raw ,,potatoes4 ,peel half a dozen medium-sized potatoes very evenly1 cut them in slices as thin as an egg-shell1 and be sure to cut them from the breadth1 not the length1 of the potato4 ,put a tablespoonful each of butter and sweet lard into the frying pan1 and as soon as it boils add the sliced potatoes1 sprinkling over them salt and pepper to season them4 ,cover them with a tight-fitting lid1 and let the steam partly cook them2 then remove it1 and let them fry a bright gold color1 shaking and turning them carefully1 so as to brown equally4 ,serve very hot4 ,fried1 cold cooked potatoes may be fried by the same recipe1 only slice them a little thicker4 ,remark4--,boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold4 ,,scalloped ,,potatoes4 7,kentucky ,style47 ,peel and slice raw potatoes thin1 the same as for frying4 ,butter an earthen dish1 put in a layer of potatoes1 and season with salt1 pepper1 butter1 a bit of onion chopped fine1 if liked2 sprinkle a little flour4 ,now put another layer of potatoes and the seasoning4 ,continue in this way till the dish is filled4 ,just before putting into the oven1 pour a quart of hot milk over4 ,bake three-quarters of an hour4 ,cold boiled potatoes may be cooked the same4 ,it requires less time to bake them2 they are delicious either way4 ,if the onion is disliked it can be omitted4 ,,steamed ,,potatoes4 ,this mode of cooking potatoes is now much in vogue1 particularly where they are wanted on a large scale1 it being so very convenient4 ,pare the potatoes1 throw them into cold water as they are peeled1 then put them in a steamer4 ,place the steamer over a saucepan of boiling water1 and steam the potatoes from twenty to forty minutes1 according to the size and sort4 ,when the fork goes easily through them1 they are done2 then take them up1 dish and serve very quickly4 ,,potato ,,snow4 ,choose some mealy potatoes that will boil exceedingly white2 pare them and cook them well1 but not so as to be watery2 drain them1 and mash and season them well4 ,put in the saucepan in which they were dressed1 so as to keep them as hot as possible2 then press them through a wire sieve into the dish in which they are to be served2 strew a little fine salt upon them previous to sending them to table4 ,french cooks also add a small quantity of pounded loaf sugar while they are being mashed4 ,,hasty ,,cooked ,,potatoes4 ,wash and peel some potatoes2 cut them into slices of about a quarter of an inch in thickness2 throw them into boiling salted water1 and1 if of good quality1 they will be done in about ten minutes4 ,strain off the water1 put the potatoes into a hot dish1 chop them slightly1 add pepper1 salt1 and a few small pieces of fresh butter1 and serve without loss of time4 ,,favorite ,,warmed ,,potatoes4 ,the potatoes should be boiled whole with the skins on in plenty of water1 well salted1 and are much better for being boiled the day before needed4 ,care should be taken that they are not over cooked4 ,strip off the skins 7not pare them with a knife7 and slice them nearly a quarter of an inch thick4 ,place them in a chopping-bowl and sprinkle over them sufficient salt and pepper to season them well2 chop them all one way1 then turn the chopping-bowl half way around and chop across them1 cutting them into little square pieces the shape of dice4 ,about twenty-five minutes before serving time1 place on the stove a saucepan 7or any suitable dish7 containing a piece of butter the size of an egg2 when it begins to melt and run over the bottom of the dish1 put in a cup of rich sweet milk4 ,when this boils up put in the chopped potatoes2 there should be about a quart of them2 stir them a little so that they become moistened through with the milk2 then cover and place them on the back of the stove1 or in a moderate oven1 where they will heat through gradually4 ,when heated through1 stir carefully from the bottom with a spoon and cover tightly again4 ,keep hot until ready to serve4 ,baked potatoes are very good warmed in this manner4 ,,crisp ,,potatoes4 ,cut cold raw potatoes into shavings1 cubes1 or any small shape2 throw them1 a few at a time1 into boiling fat and toss them about with a knife until they are a uniform light brown2 drain and season with salt and pepper4 ,fat is never hot enough while bubbling--when it is ready it is still and smoking1 but should never burn4 ,,lyonnaise ,,potatoes4 ,take eight or ten good-sized cold boiled potatoes1 slice them end-wise1 then crosswise1 making them like dice in small squares4 ,when you are ready to cook them1 heat some butter or good drippings in a frying pan2 fry in it one small onion 7chopped fine7 until it begins to change color and look yellow4 ,now put in your potatoes1 sprinkle well with salt and pepper1 stir well and cook about five minutes1 taking care that you do not break them4 ,they must not brown4 ,just before taking up stir in a tablespoonful of minced parsley4 ,drain dry by shaking in a heated colander4 ,serve very hot4 ,delmonico ,,potato ,,fillets4 ,pare and slice the potatoes thin2 cut them if you like in small fillets about a quarter of an inch square1 and as long as the potato will admit2 keep them in cold water until wanted1 then drop them into boiling lard2 when nearly done1 take them out with a skimmer and drain them1 boil up the lard again1 drop the potatoes back and fry till done2 this operation causes the fillets to swell up and puff4 ,,potato ,,croquettes4 ,no4 #a4 ,wash1 peel and put four large potatoes in cold water1 with a pinch of salt1 and set them over a brisk fire2 when they are done pour off all the water and mash them4 ,take another saucepan1 and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg2 put it over a brisk fire2 as soon as the milk comes to a boil1 pour the potatoes into it1 and stir them very fast with a wooden spoon2 when thoroughly mixed1 take them from the fire and put them on a dish4 ,take a tablespoonful and roll it in a clean towel1 making it oval in shape2 dip it in a well-beaten egg1 and then in bread crumbs1 and drop it in hot drippings or lard4 ,proceed in this manner till all the potato is used1 four potatoes making six croquettes4 ,fry them a light brown all over1 turning them gently as may be necessary4 ,when they are done1 lay them on brown paper or a hair sieve1 to drain off all fat2 then serve on a napkin4 ,,potato ,,croquettes4 ,no4 #b4 ,take two cups of cold mashed potatoes1 season with a pinch of salt1 pepper and a tablespoonful of butter4 ,beat up the whites of two eggs1 and work all together thoroughly2 make it into small balls slightly flattened1 dip them in the beaten yolks of the eggs1 then roll either in flour or cracker crumbs2 fry the same as fish-balls4 ,delmonico's4 ,,potatoes ,,la ,,delmonico4 ,cut the potatoes with a vegetable cutter into small balls about the size of a marble2 put them into a stewpan with plenty of butter and a good sprinkling of salt2 keep the saucepan covered1 and shake occasionally until they are quite done1 which will be in about an hour4 ,,fried ,,potatoes ,,with ,,eggs4 ,slice cold boiled potatoes and fry in good butter until brown2 beat up one or two eggs1 and stir into them just as you dish them for the table2 do not leave them a moment on the fire after the eggs are in1 for if they harden they are not half so nice2 one egg is enough for three or four persons1 unless they are very fond of potatoes2 if they are1 have plenty and put in two4 ,,baked ,,potatoes4 ,potatoes are either baked in their jackets or peeled2 in either case they should not be exposed to a fierce heat1 which is wasteful1 inasmuch as thereby a great deal of vegetable is scorched and rendered uneatable4 ,they should be frequently turned while being baked and kept from touching each other in the oven or dish4 ,when done in their skins1 be particular to wash and brush them before baking them4 ,if convenient1 they may be baked in wood-ashes1 or in a ,dutch oven in front of the fire4 ,when pared they should be baked in a dish and fat of some kind added to prevent their outsides from becoming burnt2 they are ordinarily baked thus as an accessory to baked meat4 ,never serve potatoes1 boiled or baked whole1 in a closely covered dish4 ,they become sodden and clammy4 ,cover with a folded napkin that allows the steam to escape1 or absorbs the moisture4 ,they should be served promptly when done and require about three-quarters of an hour to one hour to bake them1 if of a good size4 ,,browned ,,potatoes ,,with ,a ,,roast4 ,no4 #a4 ,about three-quarters of an hour before taking up your roasts1 peel middling-sized potatoes1 boil them until partly done1 then arrange them in the roasting-pan around the roast1 basting them with the drippings at the same time you do the meat1 browning them evenly4 ,serve hot with the meat4 ,many cooks partly boil the potatoes before putting around the roast4 ,new potatoes are very good cooked around a roast4 ,,browned ,,potatoes ,,with ,a ,,roast4 ,no4 #b4 ,peel1 cook and mash the required quantity1 adding while hot a little chopped onion1 pepper and salt2 form it into small oval balls and dredge them with flour2 then place around the meat about twenty minutes before it is taken from the oven4 ,when nicely browned1 drain dry and serve hot with the meat4 ,,sweet ,,potatoes4 ,boiled1 steamed and baked the same as ,irish potatoes2 generally cooked with their jackets on4 ,cold sweet potatoes may be cut in slices across or lengthwise1 and fried as common potatoes2 or may be cut in half and served cold4 ,boiled sweet potatoes are very nice4 ,boil until partly done1 peel them and bake brown1 basting them with butter or beef drippings several times4 ,served hot4 ,they should be a nice brown4 ,,baked ,,sweet ,,potatoes4 ,wash and scrape them1 split them lengthwise4 ,steam or boil them until nearly done4 ,drain1 and put them in a baking dish1 placing over them lumps of butter1 pepper and salt2 sprinkle thickly with sugar1 and bake in the oven to a nice brown4 ,hubbard squash is nice cooked in the same manner4 ,,onions ,,boiled4 ,the white silver-skins are the best species4 ,to boil them peel off the outside1 cut off the ends1 put them into cold water1 and into a stewpan and let them scald two minutes2 then turn off that water1 pour on cold water salted a little1 and boil slowly till tender1 which will be in thirty or forty minutes1 according to their size2 when done drain them quite dry1 pour a little melted butter over them1 sprinkle them with pepper and salt and serve hot4 ,an excellent way to peel onions so as not to affect the eyes is to take a pan full of water and hold and peel them under the water4 ,,onions ,,stewed4 ,cook the same as boiled onions1 and1 when quite done1 turn off all the water2 add a teacupful of milk1 a piece of butter the size of an egg1 pepper and salt to taste1 a tablespoonful of flour stirred to a cream2 let all boil up once and serve in a vegetable dish hot4 ,,onions ,,baked4 ,use the large ,spanish onion1 as best for this purpose2 wash them clean1 but do not peel1 and put into a saucepan with slightly salted water2 boil an hour1 replacing the water with more boiling hot as it evaporates2 turn off the water and lay the onions on a cloth to dry them well2 roll each one in a piece of buttered tissue paper1 twisting it at the top to keep it on1 and bake in a slow oven about an hour1 or until tender all through2 peel them2 place in a deep dish and brown slightly1 basting well with butter for fifteen minutes2 season with salt and pepper and pour some melted butter over them4 ,,fried ,,onions4 ,peel1 slice and fry them brown in equal quantities of butter and lard or nice drippings2 cover until partly soft1 remove the cover and brown them2 salt and pepper4 ,,scalloped ,,onions4 ,take eight or ten onions of good size1 slice them and boil until tender4 ,lay them in a baking-dish1 put in bread crumbs1 butter in small bits1 pepper and salt1 between each layer until the dish is full1 putting bread crumbs last2 add milk or cream until full4 ,bake twenty minutes or half an hour4 ,a little onion is not an injurious article of food1 as many believe4 ,a judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper4 ,when carefully concealed by manipulation in food1 it affords zest and enjoyment to many who could not otherwise taste of it were its presence known4 ,a great many successful compounds derive their excellence from the partly concealed flavor of the onion1 which imparts a delicate appetizing aroma highly prized by epicures4 ,,cauliflower4 ,when cleaned and washed1 drop them into boiling water1 into which you have put salt and a teaspoonful of flour1 or a slice of bread2 boil till tender2 take off1 drain and dish them2 serve with a sauce spread over and made with melted butter1 salt1 pepper1 grated nutmeg1 chopped parsley and vinegar4 ,another way is to make a white sauce 7see ,,sauces7 and when the cauliflowers are dished as above1 turn the white sauce over1 and serve warm4 ,they may also be served in the same way with a milk1 cream1 or tomato sauce1 or with brown butter4 ,it is a very good plan to loosen the leaves of a head of cauliflower and let lie1 the top downward1 in a pan of cold salt water1 to remove any insects that might be hidden between them4 ,,fried ,,cauliflower4 ,boil the cauliflower till about half done4 ,mix two tablespoonfuls of flour with two yolks of eggs1 then add water enough to make a rather thin paste2 add salt to taste2 the two whites are beaten till stiff1 and then mixed with the yolks1 flour and water4 ,dip each branch of the cauliflower into the mixture1 and fry them in hot fat4 ,when done1 take them off with a skimmer1 turn into a colander1 dust salt all over and serve warm4 ,asparagus1 celery1 egg-plant1 oyster plant are all fine when fried in this manner4 ,,cabbage ,,boiled4 ,great care is requisite in cleaning a cabbage for boiling1 as it frequently harbors numerous insects4 ,the large drumhead cabbage requires an hour to boil2 the green savory cabbage will boil in twenty minutes4 ,add considerable salt to the water when boiling4 ,do not let a cabbage boil too long--by a long boiling it becomes watery4 ,remove it from the water into a colander to drain and serve with drawn butter1 or butter poured over it4 ,red cabbage is used for slaw1 as is also the white winter cabbage4 ,for directions to prepare these varieties1 see articles ,,slaw and ,,sourcrout4 ,,cabbage ,,with ,,cream4 ,remove the outer leaves from a solid1 small-sized head of cabbage1 and cut the remainder as fine as for slaw4 ,have on the fire a spider or deep skillet1 and when it is hot put in the cut cabbage1 pouring over it right away a pint of boiling water4 ,cover closely and allow it to cook rapidly for ten minutes4 ,drain off the water and add half a pint of new milk1 or part milk and cream2 when it boils1 stir in a large teaspoonful of either wheat or rice flour moistened with milk2 add salt and pepper1 and as soon as it comes to a boil1 serve4 ,those who find slaw and other dishes prepared from cabbage indigestible will not complain of this4 ,,steamed ,,cabbage4 ,take a sound1 solid cabbage1 and with a large sharp knife shave it very fine4 ,put it in a saucepan1 pour in half a teacupful of water1 or just enough to keep it from burning2 cover it very tightly1 so as to confine the steam2 watch it closely1 add a little water now and then1 until it begins to be tender2 then put into it a large tablespoonful of butter2 salt and pepper to taste1 dish it hot4 ,if you prefer to give it a tart taste1 just before taking from the fire add a third of a cup of good vinegar4 ,,ladies' ,,cabbage4 ,boil a firm white cabbage fifteen minutes1 changing the water then for more from the boiling tea-kettle4 ,when tender1 drain and set aside until perfectly cold4 ,chop fine and add two beaten eggs1 a tablespoonful of butter1 pepper1 salt1 three tablespoonfuls of rich milk or cream4 ,stir all well together1 and bake in a buttered pudding-dish until brown4 ,serve very hot4 ,this dish resembles cauliflower and is very digestible and palatable4 ,,fried ,,cabbage4 ,place in a frying pan an ounce of butter and heat it boiling hot4 ,then take cold boiled cabbage chopped fine1 or cabbage hot1 cooked the same as steamed cabbage1 put it into the hot butter and fry a light brown1 adding two tablespoonfuls of vinegar4 ,very good4 ,,french ,,way ,,of ,,cooking ,,cabbage4 ,chop cold boiled white cabbage and let it drain till perfectly dry3 stir in some melted butter to taste2 pepper1 salt and four tablespoonfuls of cream2 after it is heated through add two well-beaten eggs2 then turn the mixture into a buttered frying pan1 stirring until it is very hot and becomes a delicate brown on the under side4 ,place a hot dish over the pan1 which must be reversed when turned out to be served4 ,,sourcrout4 ,barrels having held wine or vinegar are used to prepare sourcrout in4 ,it is better1 however1 to have a special barrel for the purpose4 ,strasburg1 as well as all ,alsace1 has a well-acquired fame for preparing the cabbages4 ,they slice very white and firm cabbages in fine shreds with a machine made for the purpose4 ,at the bottom of a small barrel they place a layer of coarse salt and alternately layers of cabbage and salt1 being careful to have one of salt on the top4 ,as each layer of cabbage is added1 it must be pressed down by a large and heavy pestle and fresh layers are added as soon as the juice floats on the surface4 ,the cabbage must be seasoned with a few grains of coriander1 juniper berries1 etc4 ,when the barrel is full it must be put in a dry cellar1 covered with a cloth1 under a plank1 and on this heavy weights are placed4 ,at the end of a few days it will begin to ferment1 during which time the pickle must be drawn off and replaced by fresh1 until the liquor becomes clear4 ,this should be done every day4 ,renew the cloth and wash the cover1 put the weights back and let stand for a month4 ,by that time the sourcrout will be ready for use4 ,care must be taken to let the least possible air enter the sourcrout and to have the cover perfectly clean4 ,each time the barrel has to be opened it must be properly closed again4 ,these precautions must not be neglected4 ,this is often fried in the same manner as fried cabbage1 excepting it is first boiled until soft in just water enough to cook it1 then fry and add vinegar4 ,,to ,,boil ,,rice4 ,pick over the rice carefully1 wash it in warm water1 rubbing it between the hands1 rinsing it in several waters1 then let it remain in cold water until ready to be cooked4 ,have a saucepan of water slightly salted2 when it is boiling hard1 pour off the cold water from the rice1 and sprinkle it in the boiling water by degrees1 so as to keep the particles separated4 ,boil it steadily for twenty minutes1 then take it off from the fire and drain off all the water4 ,place the saucepan with the lid partly off1 on the back part of the stove1 where it is only moderately warm1 to allow the rice to dry4 ,the moisture will pass off and each grain of rice will be separated1 so that if shaken the grains will fall apart4 ,this is the true way of serving rice as a vegetable and is the mode of cooking it in the ,southern ,states where it is raised4 ,,parsnips1 ,,boiled4 ,wash1 scrape and split them4 ,put them into a pot of boiling water2 add a little salt1 and boil them till quite tender1 which will be in from two to three hours1 according to their size4 ,dry them in a cloth when done and pour melted butter or white sauce 7see ,,sauces7 over them in the dish4 ,serve them up with any sort of boiled meat or with salt cod4 ,parsnips are very good baked or stewed with meat4 ,,fried ,,parsnips4 ,boil tender in a little hot water salted2 scrape1 cut into long slices1 dredge with flour2 fry in hot lard or dripping1 or in butter and lard mixed2 fry quite brown4 ,drain off fat and serve4 ,parsnips may be boiled and mashed the same as potatoes4 ,,stewed ,,parsnips4 ,after washing and scraping the parsnips slice them about half of an inch thick4 ,put them in a saucepan of boiling water containing just enough to barely cook them2 add a tablespoonful of butter1 season with salt and pepper1 then cover closely4 ,stew them until the water has cooked away1 watching carefully and stirring often to prevent burning1 until they are soft4 ,when they are done they will be of a creamy light straw color and deliciously sweet1 retaining all the goodness of the vegetable4 ,,parsnip ,,fritters4 ,boil four or five parsnips2 when tender take off the skin and mash them fine2 add to them a teaspoonful of wheat flour and a beaten egg2 put a tablespoonful of lard or beef drippings in a frying pan over the fire1 add to it a saltspoonful of salt2 when boiling hot put in the parsnips2 make it in small cakes with a spoon2 when one side is a delicate brown turn the other2 when both are done take them on a dish1 put a very little of the fat in which they were fried over and serve hot4 ,these resemble very nearly the taste of the salsify or oyster plant1 and will generally be preferred4 ,,creamed ,,parsnips4 ,boil tender1 scrape and slice lengthwise4 ,put over the fire with two tablespoonfuls of butter1 pepper and salt and a little minced parsley4 ,shake until the mixture boils4 ,dish the parsnips1 add to the sauce three tablespoonfuls of cream or milk in which has been stirred a quarter of a spoonful of flour4 ,boil once and pour over the parsnips4 ,,stewed ,,tomatoes4 ,pour boiling water over a dozen sound ripe tomatoes2 let them remain for a few moments2 then peel off the skins1 slice them and put them over the fire in a well-lined tin or granite-ware saucepan4 ,stew them about twenty minutes1 then add a tablespoonful of butter1 salt and pepper to taste2 let them stew fifteen minutes longer and serve hot4 ,some prefer to thicken tomatoes with a little grated bread1 adding a teaspoonful of sugar2 and others who like the flavor of onion chop up one and add while stewing2 then again1 some add as much green corn as there are tomatoes4 ,,to ,,peel ,,tomatoes4 ,put the tomatoes into a frying basket and plunge them into hot water for three or four minutes4 ,drain and peel4 ,another way is to place them in a flat baking-tin and set them in a hot oven about five minutes2 this loosens the skins so that they readily slip off4 ,,scalloped ,,tomatoes4 ,butter the sides and bottom of a pudding-dish4 ,put a layer of bread crumbs in the bottom2 on them put a layer of sliced tomatoes2 sprinkle with salt1 pepper and some bits of butter1 and a very little white sugar4 ,then repeat with another layer of crumbs1 another of tomato and seasoning until full1 having the top layer of slices of tomato1 with bits of butter on each4 ,bake covered until well cooked through2 remove the cover and brown quickly4 ,,stuffed ,,baked ,,tomatoes4 ,from the blossom end of a dozen tomatoes--smooth1 ripe and solid--cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it2 chop a small head of cabbage and a good-sized onion fine and mix with them fine bread crumbs and the pulp2 season with pepper1 salt and sugar and add a cup of sweet cream2 when all is well mixed1 fill the tomato shells1 replace the slices and place the tomatoes in a buttered baking-dish1 cut ends up and put in the pan just enough water to keep from burning2 drop a small lump of butter on each tomato and bake half an hour or so1 till well done2 place another bit of butter on each and serve in same dish4 ,very fine4 ,another stuffing which is considered quite fine4 ,cut a slice from the stem of each and scoop out the soft pulp4 ,mince one small onion and fry it slightly2 add a gill of hot water1 the tomato pulp and two ounces of cold veal or chicken chopped fine1 simmer slowly and season with salt and pepper4 ,stir into the pan cracker dust or bread crumbs enough to absorb the moisture2 take off from the fire and let it cool2 stuff the tomatoes with this mass1 sprinkle dry crumbs over the top2 add a small piece of butter to the top of each and bake until slightly browned on top4 ,,baked ,,tomatoes4 7,plain47 ,peel and slice quarter of an inch thick2 place in layers in a pudding-dish1 seasoning each layer with salt1 pepper1 butter and a very little white sugar4 ,cover with a lid or large plate and bake half an hour4 ,remove the lid and brown for fifteen minutes4 ,just before taking from the oven pour over the top three or four tablespoonfuls of whipped cream with melted butter4 ,,to ,,prepare ,,tomatoes4 7,raw47 ,carefully remove the peelings4 ,only perfectly ripe tomatoes should ever be eaten raw and if ripe the skins easily peel off4 ,scalding injures the flavor4 ,slice them and sprinkle generously with salt1 more sparingly with black pepper1 and to a dish holding one quart1 add a light tablespoonful of sugar to give a piquant zest to the whole4 ,lastly1 add a gill of best cider vinegar2 although1 if you would have a dish yet better suited to please an epicurean palate1 you may add a teaspoonful of made mustard and two tablespoonfuls of rich sweet cream4 ,,fried ,,and ,,broiled ,,tomatoes4 ,cut firm1 large1 ripe tomatoes into thick slices1 rather more than a quarter of an inch thick4 ,season with salt and pepper1 dredge well with flour1 or roll in egg and crumbs1 and fry them brown on both sides evenly1 in hot butter and lard mixed4 ,or1 prepare them the same as for frying1 broiling on a well-greased gridiron1 seasoning afterward the same as beefsteak4 ,a good accompaniment to steak4 ,or1 having prepared the following sauce1 a pint of milk1 a tablespoonful of flour and one beaten egg1 salt1 pepper and a very little mace2 cream an ounce of butter1 whisk into it the milk and let it simmer until it thickens2 pour the sauce on a hot side-dish and arrange the tomatoes in the centre4 ,,scrambled ,,tomatoes4 ,remove the skins from a dozen tomatoes2 cut them up in a saucepan2 add a little butter1 pepper and salt2 when sufficiently boiled1 beat up five or six eggs and just before you serve turn them into the saucepan with the tomatoes1 and stir one way for two minutes1 allowing them time to be done thoroughly4 ,,cucumber ,,la ,,cr,,me4 ,peel and cut into slices 7lengthwise7 some fine cucumbers4 ,boil them until soft2 salt to taste1 and serve with delicate cream sauce4 ,for ,tomato ,salad1 see ,,salads1 also for ,raw ,cucumbers4 ,,fried ,,cucumbers4 ,pare them and cut lengthwise in very thick slices2 wipe them dry with a cloth2 sprinkle with salt and pepper1 dredge with flour1 and fry in lard and butter1 a tablespoonful of each mixed4 ,brown both sides and serve warm4 ,,green ,,corn1 ,,boiled4 ,this should be cooked on the same day it is gathered2 it loses its sweetness in a few hours and must be artificially supplied4 ,strip off the husks1 pick out all the silk and put it in boiling water2 if not entirely fresh1 add a tablespoonful of sugar to the water1 but no salt2 boil twenty minutes1 fast1 and serve2 or you may cut it from the cob1 put in plenty of butter and a little salt1 and serve in a covered vegetable dish4 ,the corn is much sweeter when cooked with the husks on1 but requires longer time to boil4 ,will generally boil in twenty minutes4 ,green corn left over from dinner makes a nice breakfast dish1 prepared as follows3 ,cut the corn from the cob1 and put into a bowl with a cup of milk to every cup of corn1 a half cup of flour1 one egg1 a pinch of salt1 and a little butter4 ,mix well into a thick batter1 and fry in small cakes in very hot butter4 ,serve with plenty of butter and powdered sugar4 ,illustration3 ,,the ,,famous ,,east ,,room4 ,illustration3 ,,the ,,red ,,room4 ,illustration3 ,,the ,,blue ,,room4 ,,corn ,,pudding4 ,this is a ,virginia dish4 ,scrape the substance out of twelve ears of tender1 green1 uncooked corn 7it is better scraped than grated1 as you do not get those husky particles which you cannot avoid with a grater72 add yolks and whites1 beaten separately1 of four eggs1 a teaspoonful of sugar1 the same of flour mixed in a tablespoonful of butter1 a small quantity of salt and pepper1 and one pint of milk4 ,bake about half or three-quarters of an hour4 ,,stewed ,,corn4 ,take a dozen ears of green sweet corn1 very tender and juicy2 cut off the kernels1 cutting with a large sharp knife from the top of the cob down2 then scrape the cob4 ,put the corn in a saucepan over the fire with just enough water to make it cook without burning2 boil about twenty minutes1 then add a teacupful of milk or cream1 a tablespoonful of cold butter1 and season with pepper and salt4 ,boil ten minutes longer and dish up hot in a vegetable dish4 ,the corn would be much sweeter if the scraped cobs were boiled first in the water that the corn is cooked in4 ,many like corn cooked in this manner1 putting half corn and half tomatoes2 either way is very good4 ,,fried ,,corn4 ,cut the corn off the cob1 taking care not to bring off any of the husk with it and to have the grains as separate as possible4 ,fry in a little butter--just enough to keep it from sticking to the pan2 stir very often4 ,when nicely browned1 add salt and pepper and a little rich cream4 ,do not set it near the stove after the cream is added1 as it will be apt to turn4 ,this makes a nice dinner or breakfast dish4 ,,roasted ,,green ,,corn4 ,strip off all the husk from green corn and roast it on a gridiron over a bright fire of coals1 turning it as one side is done4 ,or1 if a wood fire is used1 make a place clean in front of the fire1 lay the corn down1 turn it when one side is done2 serve with salt and butter4 ,,succotash4 ,take a pint of fresh shelled ,lima beans1 or any large fresh beans1 put them in a pot with cold water1 rather more than will cover them4 ,scrape the kernels from twelve ears of young sweet corn2 put the cobs in with the beans1 boiling from half to three-quarters of an hour4 ,now take out the cobs and put in the scraped corn2 boil again fifteen minutes1 then season with salt and pepper to taste1 a piece of butter the size of an egg and half a cup of cream4 ,serve hot4 ,,fried ,,egg-,,plant4 ,take fresh1 purple egg-plants of a middling size2 cut them in slices a quarter of an inch thick1 and soak them for half an hour in cold water1 with a teaspoonful of salt in it4 ,have ready some cracker or bread crumbs and one beaten egg2 drain off the water from the slices1 lay them on a napkin1 dip them in the crumbs and then in the egg1 put another coat of crumbs on them and fry them in butter to a light brown4 ,the frying pan must be hot before the slices are put in--they will fry in ten minutes4 ,you may pare them before you put them into the frying pan1 or you may pull off the skins when you take them up4 ,you must not remove them from the water until you are ready to cook them1 as the air will turn them black4 ,,stuffed ,,egg-,,plant4 ,cut the egg-plant in two2 scrape out all the inside and put it in a saucepan with a little minced ham2 cover with water and boil until soft2 drain off the water2 add two tablespoonfuls of grated crumbs1 a tablespoonful of butter1 half a minced onion1 salt and pepper2 stuff each half of the hull with the mixture2 add a small lump of butter to each and bake fifteen minutes4 ,minced veal or chicken in the place of ham1 is equally as good and many prefer it4 ,,string ,,beans4 ,break off the end that grew to the vine1 drawing off at the same time the string upon the edge2 repeat the same process from the other end2 cut them with a sharp knife into pieces half an inch long1 and boil them in just enough water to cover them4 ,they usually require one hour's boiling2 but this depends upon their age and freshness4 ,after they have boiled until tender and the water boiled nearly out1 add pepper and salt1 a tablespoonful of butter and a half a cup of cream2 if you have not the cream add more butter4 ,many prefer to drain them before adding the seasoning2 in that case they lose the real goodness of the vegetable4 ,,lima ,,and ,,kidney ,,beans4 ,these beans should be put into boiling water1 a little more than enough to cover them1 and boiled till tender--from half an hour to two hours2 serve with butter and salt upon them4 ,these beans are in season from the last of ,july to the last of ,september4 ,there are several other varieties of beans used as summer vegetables1 which are cooked as above4 ,for ,baked ,beans1 see ,,pork ,,and ,,beans4 ,,celery4 ,this is stewed the same as green corn1 by boiling1 adding cream1 butter1 salt and pepper4 ,,stewed ,,salsify ,,or ,,oyster-,,plant4 ,wash the roots and scrape off their skins1 throwing them1 as you do so1 into cold water1 for exposure to the air causes them to immediately turn dark4 ,then cut crosswise into little thin slices2 throw into fresh water1 enough to cover2 add a little salt and stew in a covered vessel until tender1 or about one hour4 ,pour off a little of the water1 add a small lump of butter1 a little pepper1 and a gill of sweet cream and a teaspoonful of flour stirred to a paste4 ,boil up and serve hot4 ,salsify may be simply boiled and melted butter turned over them4 ,,fried ,,salsify4 ,stew the salsify as usual till very tender2 then with the back of a spoon or a potato jammer mash it very fine4 ,beat up an egg1 add a teacupful of milk1 a little flour1 butter and seasoning of pepper and salt4 ,make into little cakes1 and fry a light brown in boiling lard4 ,,beets ,,boiled4 ,select small-sized1 smooth roots4 ,they should be carefully washed1 but not cut before boiling1 as the juice will escape and the sweetness of the vegetable be impaired1 leaving it white and hard4 ,put them into boiling water1 and boil them until tender1 which requires often from one to two hours4 ,do not probe them1 but press them with the finger to ascertain if they are sufficiently done4 ,when satisfied of this1 take them up1 and put them into a pan of cold water1 and slip off the outside4 ,cut them into thin slices1 and while hot season with butter1 salt1 a little pepper and very sharp vinegar4 ,,baked ,,beets4 ,beets retain their sugary1 delicate flavor to perfection if they are baked instead of boiled4 ,turn them frequently while in the oven1 using a knife1 as the fork allows the juice to run out4 ,when done remove the skin1 and serve with butter1 salt and pepper on the slices4 ,,stewed ,,beets4 ,boil them first and then scrape and slice them4 ,put them into a stewpan with a piece of butter rolled in flour1 some boiled onion and parsley chopped fine1 and a little vinegar1 salt and pepper4 ,set the pan on the fire1 and let the beets stew for a quarter of an hour4 ,,okra4 ,this grows in the shape of pods1 and is of a gelatinous character1 much used for soup1 and is also pickled2 it may be boiled as follows3 ,put the young and tender pods of long white okra in salted boiling water in granite1 porcelain or a tin-lined saucepan--as contact with ,iron will discolor it2 boil fifteen minutes2 remove the stems1 and serve with butter1 pepper1 salt and vinegar if preferred4 ,,asparagus4 ,scrape the stems of the asparagus lightly1 but very clean2 throw them into cold water and when they are all scraped and very clean1 tie them in bunches of equal size2 cut the large ends evenly1 that the stems may be all of the same length1 and put the asparagus into plenty of boiling water1 well salted4 ,while it is boiling1 cut several slices of bread half an inch thick1 pare off the crust and toast it a delicate brown on both sides4 ,when the stalks of the asparagus are tender 7it will usually cook in twenty to forty minutes7 lift it out directly1 or it will lose both its color and flavor and will also be liable to break2 dip the toast quickly into the liquor in which it was boiled and dish the vegetable upon it1 the heads all lying one way4 ,pour over white sauce1 or melted butter4 ,,asparagus ,,with ,,eggs4 ,boil a bunch of asparagus twenty minutes2 cut off the tender tops and lay them in a deep-pie plate1 buttering1 salting and peppering well4 ,beat up four eggs1 the yolks and whites separately to a stiff froth2 add two tablespoonfuls of milk or cream1 a tablespoonful of warm butter1 pepper and salt to taste4 ,pour evenly over the asparagus mixture4 ,bake eight minutes or until the eggs are set4 ,very good4 ,,green ,,peas4 ,shell the peas and wash in cold water4 ,put in boiling water just enough to cover them well and keep them from burning2 boil from twenty minutes to half an hour1 when the liquor should be nearly boiled out2 season with pepper and salt and a good allowance of butter2 serve very hot4 ,this is a very much better way than cooking in a larger quantity of water and draining off the liquor1 as that diminishes the sweetness1 and much of the fine flavor of the peas is lost4 ,the salt should never be put in the peas before they are tender1 unless very young1 as it tends to harden them4 ,,stewed ,,green ,,peas4 ,into a saucepan of boiling water put two or three pints of young green peas and when nearly done and tender drain in a colander dry2 then melt two ounces of butter in two of flour2 stir well and boil five minutes longer2 should the pods be quite clean and fresh boil them first in the water1 remove and put in the peas4 ,the ,germans prepare a very palatable dish of sweet young pods alone by simply stirring in a little butter with some savory herbs4 ,,squashes1 ,,or ,,cymblings4 ,the green or summer squash is best when the outside is beginning to turn yellow1 as it is then less watery and insipid than when younger4 ,wash them1 cut them into pieces and take out the seeds4 ,boil them about three-quarters of an hour1 or till quite tender4 ,when done1 drain and squeeze them well till you have pressed out all the water2 mash them with a little butter1 pepper and salt4 ,then put the squash thus prepared into a stewpan1 set it on hot coals and stir it very frequently till it becomes dry4 ,take care not to let it burn4 ,summer squash is very nice steamed1 then prepared the same as boiled4 ,,boiled ,,winter ,,squash4 ,this is much finer than the summer squash4 ,it is fit to eat in ,august1 and1 in a dry warm place1 can be kept well all winter4 ,the color is a very bright yellow4 ,pare it1 take out the seeds1 cut it in pieces1 and stew it slowly till quite soft in a very little water4 ,afterwards drain1 squeeze and press it well2 then mash it with a very little butter1 pepper and salt4 ,they will boil in from twenty to forty minutes4 ,,baked ,,winter ,,squash4 ,cut open the squash1 take out the seeds and without paring cut it up into large pieces2 put the pieces on tins or in a dripping-pan1 place in a moderately hot oven and bake about an hour4 ,when done1 peel and mash like mashed potatoes1 or serve the pieces hot on a dish1 to be eaten warm with butter like sweet potatoes4 ,it retains its sweetness much better baked this way than when boiled4 ,,vegetable ,,hash4 ,chop rather coarsely the remains of vegetables left from a boiled dinner1 such as cabbage1 parsnips1 potatoes1 etc42 sprinkle over them a little pepper1 place in a saucepan or frying pan over the fire2 put in a piece of butter the size of a hickory nut2 when it begins to melt1 tip the dish so as to oil the bottom and around the sides2 then put in the chopped vegetables1 pour in a spoonful or two of hot water from the tea-kettle1 cover quickly so as to keep in the steam4 ,when heated thoroughly take off the cover and stir occasionally until well cooked4 ,serve hot4 ,persons fond of vegetables will relish this dish very much4 ,,spinach4 ,it should be cooked so as to retain its bright green color and not sent to table1 as it so often is1 of a dull brown or olive color2 to retain its fresh appearance1 do not cover the vessel while it is cooking4 ,spinach requires dose examination and picking1 as insects are frequently found among it and it is often gritty4 ,wash it through three or four waters4 ,then drain it and put it in boiling water4 ,fifteen to twenty minutes is generally sufficient time to boil spinach4 ,be careful to remove the scum4 ,when it is quite tender1 take it up1 and drain and squeeze it well4 ,chop it fine1 and put it into a saucepan with a piece of butter and a little pepper and salt4 ,set it on the fire and let it stew five minutes1 stirring it all the time1 until quite dry4 ,turn it into a vegetable dish1 shape it into a mound1 slice some hard-boiled eggs and lay around the top4 ,,greens4 ,about a peck of greens are enough for a mess for a family of six1 such as dandelions1 cowslips1 burdock1 chicory and other greens4 ,all greens should be carefully examined1 the tough ones thrown out1 then be thoroughly washed through several waters until they are entirely free from sand4 ,the addition of a handful of salt to each pan of water used in washing the greens will free them from insects and worms1 especially if after the last watering they are allowed to stand in salted water for a half hour or longer4 ,when ready to boil the greens1 put them into a large pot half full of boiling water1 with a handful of salt1 and boil them steadily until the stalks are tender2 this will be in from five to twenty minutes1 according to the maturity of the greens2 but remember that long-continued boiling wastes the tender substances of the leaves1 and so diminishes both the bulk and the nourishment of the dish2 for this reason it is best to cut away any tough stalks before beginning to cook the greens4 ,as soon as they are tender drain them in a colander1 chop them a little and return them to the fire long enough to season them with salt1 pepper and butter2 vinegar may be added if it is liked2 the greens should be served as soon as they are hot4 ,all kinds of greens can be cooked in this manner4 ,,stewed ,,carrots4 ,wash and scrape the carrots and divide them into strips2 put them into a stewpan with water enough to cover them2 add a spoonful of salt and let them boil slowly until tender2 then drain and replace them in the pan1 with two tablespoons of butter rolled in flour1 shake over a little pepper and salt1 then add enough cream or milk to moisten the whole2 let it come to a boil and serve hot4 ,,carrots ,,mashed4 ,scrape and wash them2 cook them tender in boiling water salted slightly4 ,drain well and mash them4 ,work in a good piece of butter and season with pepper and salt4 ,heap up on a vegetable dish and serve hot4 ,carrots are also good simply boiled in salted water and dished up hot with melted butter over them4 ,,turnips4 ,turnips are boiled plain with or without meat1 also mashed like potatoes and stewed like parsnips4 ,they should always be served hot4 ,they require from forty minutes to an hour to cook4 ,,stewed ,,pumpkins4 ,see stewed pumpkin for pie4 ,cook the same1 then after stewing season the same as mashed potatoes4 ,pumpkin is good baked in the same manner as baked winter squash4 ,,stewed ,,endive4 ,ingredients4--,six heads of endive1 salt and water1 one pint of broth1 thickening of butter and flour1 one tablespoonful of lemon juice1 a small lump of sugar4 ,mode4--,wash and free the endive thoroughly from insects1 remove the green part of the leaves1 and put it into boiling water1 slightly salted4 ,let it remain for ten minutes2 then take it out1 drain it till there is no water remaining and chop it very fine4 ,put it into a stewpan with the broth1 add a little salt and a lump of sugar1 and boil until the endive is perfectly tender4 ,when done1 which may be ascertained by squeezing a piece between the thumb and finger1 add a thickening of butter and flour and the lemon juice2 let the sauce boil up and serve4 ,time4--,ten minutes to boil1 five minutes to simmer in the broth4 ,,baked ,,mushrooms4 ,prepare them the same as for stewing4 ,place them in a baking-pan in a moderate oven4 ,season with salt1 pepper1 lemon juice and chopped parsley4 ,cook in the oven fifteen minutes1 baste with butter4 ,arrange on a dish and pour the gravy over them4 ,serve with sauce made by heating a cup of cream1 two ounces of butter1 a tablespoonful of chopped parsley1 a little cayenne pepper1 salt1 a tablespoonful of white sauce and two tablespoonfuls of lemon juice4 ,put in a saucepan and set on the fire4 ,stir until thick1 but do not let boil4 ,mushrooms are very nice placed on slices of well-buttered toast when set into the oven to bake4 ,they cook in about fifteen minutes4 ,,stewed ,,mushrooms4 ,time1 twenty-one minutes4 ,button mushrooms1 salt to taste1 a little butter rolled in flour1 two tablespoonfuls of cream or the yolk of one egg4 ,choose buttons of uniform size4 ,wipe them clean and white with a wet flannel2 put them in a stewpan with a little water and let them stew very gently for a quarter of an hour4 ,add salt to taste1 work in a little flour and butter1 to make the liquor about as thick as cream1 and let it boil for five minutes4 ,when you are ready to dish it up1 stir in two tablespoonfuls of cream or the yolk of an egg2 stir it over the fire for a minute1 but do not let it boil1 and serve4 ,stewed button mushrooms are very nice1 either in fish stews or ragouts1 or served apart to eat with fish4 ,another way of doing them is to stew them in milk and water 7after they are rubbed white71 add to them a little veal gravy1 mace and salt and thicken the gravy with cream or the yolks of eggs4 ,mushrooms can be cooked in the same manner as the recipes for oysters1 either stewed1 fried1 broiled1 or as a soup4 ,they are also used to flavor sauces1 catsups1 meat gravies1 game and soups4 ,,canned ,,mushrooms4 ,canned mushrooms may be served with good effect with game and even with beefsteak if prepared in this way3 ,open the can and pour off every drop of the liquid found there2 let the mushrooms drain1 then put them in a saucepan with a little cream and butter1 pepper and salt2 let them simmer gently for from five to ten minutes1 and when the meat is on the platter pour the mushrooms over it4 ,if served with steak1 that should be very tender and be broiled1 never in any case fried4 ,,mushrooms ,,for ,,winter ,,use4 ,wash and wipe free from grit the small fresh button mushrooms4 ,put into a frying pan a quarter of a pound of the very best butter4 ,add to it two whole cloves1 a saltspoonful of salt and a tablespoonful of lemon juice4 ,when hot add a quart of the small mushrooms1 toss them about in the butter for a moment only1 then put them in jars2 fill the top of each jar with an inch or two of the butter and let it cool4 ,keep the jars in a cool place1 and when the butter is quite firm add a top layer of salt4 ,cover to keep out dust4 ,the best mushrooms grow on uplands or in high open fields1 where the air is pure4 ,,truffles4 ,the truffle belongs to the family of the mushrooms2 they are used principally in this country as a condiment for boned turkey and chicken1 scrambled eggs1 fillets of beef1 game and fish4 ,when mixed in due proportion1 they add a peculiar zest and flavor to sauces that cannot be found in any other plant in the vegetable kingdom4 ,,italian ,,style ,,of ,,dressing ,,truffles4 ,ten truffles1 a quarter of a pint of salad oil1 pepper and salt to taste1 one tablespoonful of minced parsley1 a very little finely minced garlic1 two blades of pounded mace1 one tablespoonful of lemon juice4 ,after cleansing and brushing the truffles1 cut them into thin slices and put them in a baking-dish1 on a seasoning of oil or butter1 pepper1 salt1 parsley1 garlic and mace in the above proportion4 ,bake them for nearly an hour1 and just before serving add the lemon juice and send them to the table very hot4 ,,truffles ,,au ,,naturel4 ,select some fine truffles2 cleanse them by washing them in several waters with a brush until not a particle of sand or grit remains on them2 wrap each truffle in buttered paper and bake in a hot oven for quite an hour2 take off the paper2 wipe the truffles and serve them in a hot napkin4 ,,macaroni4 ,,macaroni ,,la ,,italienne4 ,divide a quarter of a pound of macaroni into four-inch pieces4 ,simmer fifteen minutes in plenty of boiling water1 salted4 ,drain4 ,put the macaroni into a saucepan and turn over it a strong soup stock1 enough to prevent burning4 ,strew over it an ounce of grated cheese2 when the cheese is melted1 dish4 ,put alternate layers of macaroni and cheese1 then turn over the soup stock and bake half an hour4 ,,macaroni ,,and ,,cheese4 ,break half a pound of macaroni into pieces an inch or two long2 cook it in boiling water1 enough to cover it well2 put in a good teaspoonful of salt2 let it boil about twenty minutes4 ,drain it well and then put a layer in the bottom of a well-buttered pudding-dish2 upon this some grated cheese and small pieces of butter1 a bit of salt1 then more macaroni1 and so on1 filling the dish2 sprinkle the top layer with a thick layer of cracker crumbs4 ,pour over the whole a teacupful of cream or milk4 ,set it in the oven and bake half an hour4 ,it should be nicely browned on top4 ,serve in the same dish in which it was baked with a clean napkin pinned around it4 ,,timbale ,,of ,,macaroni4 ,break in very short lengths small macaroni 7vermicelli1 spaghetti1 tagliarini74 ,let it be rather overdone2 dress it with butter and grated cheese2 then work into it one or two eggs1 according to quantity4 ,butter and bread crumb a plain mold1 and when the macaroni is nearly cold fill the mold with it1 pressing it well down and leaving a hollow in the centre1 into which place a well-flavored mince of meat1 poultry or game2 then fill up the mold with more macaroni1 pressed well down4 ,bake in a moderately heated oven1 turn out and serve4 ,,macaroni ,,la ,,cr,,me4 ,boil one-quarter of a pound of macaroni in plenty of hot water1 salted1 until tender2 put half a pint of milk in a double boiler1 and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour4 ,add two tablespoonfuls of cream1 a little white and cayenne pepper2 salt to taste1 and from one-quarter to one-half a pound of grated cheese1 according to taste4 ,drain and dish the macaroni2 pour the boiling sauce over it and serve immediately4 ,,macaroni ,,and ,,tomato ,,sauce4 ,divide half a pound of macaroni into four-inch pieces1 put it into boiling salted water enough to cover it2 boil from fifteen to twenty minutes then drain2 arrange it neatly on a hot dish and pour tomato sauce over it1 and serve immediately while hot4 ,see ,,sauces for tomato sauce4 ,illustration ,,butter ,,and ,,cheese ,,to ,,make ,,butter4 ,thoroughly scald the churn1 then cool well with ice or spring water4 ,now pour in the thick cream2 churn fast at first1 then1 as the butter forms1 more slowly2 always with perfect regularity2 in warm weather1 pour a little cold water into the churn1 should the butter form slowly2 in the winter1 if the cream is too cold1 add a little warm water to bring it to the proper temperature4 ,when the butter has come1 rinse the sides of the churn down with cold water and take the butter up with a perforated dasher or a wooden ladle1 turning it dexterously just below the surface of the buttermilk to catch every stray bit2 have ready some very cold water in a deep wooden tray2 and into this plunge the dasher when you draw it from the churn2 the butter will float off1 leaving the dasher free4 ,when you have collected all the butter1 gather behind a wooden butter ladle and drain off the water1 squeezing and pressing the butter with the ladle2 then pour on more cold water and work the butter with the ladle to get the milk out1 drain off the water1 sprinkle salt over the butter--a tablespoonful to a pound2 work it in a little and set in a cool place for an hour to harden1 then work and knead it until not another drop of water exudes1 and the butter is perfectly smooth1 and close in texture and polish2 then with the ladle make up into rolls1 little balls1 stamped pats1 etc4 ,the churn1 dasher1 tray and ladle should be well scalded before using1 so that the butter will not stick to them1 and then cooled with very cold water4 ,when you skim cream into your cream jar1 stir it well into what is already there1 so that it may all sour alike2 and no fresh cream should be put with it within twelve hours before churning1 or the butter will not come quickly2 and perhaps1 not at all4 ,butter is indispensable in almost all culinary preparations4 ,good fresh butter1 used in moderation1 is easily digested2 it is softening1 nutritious and fattening1 and is far more easily digested than any other of the oleaginous substances sometimes used in its place4 ,,to ,,make ,,butter ,,quickly4 ,immediately after the cow is milked1 strain the milk into clean pans1 and set it over a moderate fire until it is scalding hot2 do not let it boil2 then set it aside2 when it is cold1 skim off the cream2 the milk will still be fit for any ordinary use2 when you have enough cream put it into a clean earthen basin2 beat it with a wooden spoon until the butter is made1 which will not be long2 then take it from the milk and work it with a little cold water1 until it is free from milk2 then drain off the water1 put a small tablespoonful of fine salt to each pound of butter and work it in4 ,a small teaspoonful of fine white sugar1 worked in with the salt1 will be found an improvement--sugar is a great preservative4 ,make the butter in a roll2 cover it with a bit of muslin and keep it in a cool place4 ,a reliable recipe4 ,a ,,brine ,,to ,,preserve ,,butter4 ,first work your butter into small rolls1 wrapping each one carefully in a clean muslin cloth1 tying them up with a string4 ,make a brine1 say three gallons1 having it strong enough of salt to bear up an egg2 add half a teacupful of pure1 white sugar1 and one tablespoonful of saltpetre2 boil the brine1 and when cold strain it carefully4 ,pour it over the rolls so as to more than cover them1 as this excludes the air4 ,place a weight over all to keep the rolls under the surface4 ,,putting ,,up ,,butter ,,to ,,keep4 ,take of the best pure common salt two quarts1 one ounce of white sugar and one of saltpetre2 pulverize them together completely4 ,work the butter well1 then thoroughly work in an ounce of this mixture to every pound of butter4 ,the butter is to be made into half-pound rolls1 and put into the following brine--to three gallons of brine strong enough to bear an egg1 add a quarter of a pound of white sugar4 ,orange ,co41 ,n4 ,y4 ,style ,,curds ,,and ,,cream4 ,one gallon of milk will make a moderate dish4 ,put one spoonful of prepared rennet to each quart of milk1 and when you find that it has become curd1 tie it loosely in a thin cloth and hang it to drain2 do not wring or press the cloth2 when drained1 put the curd into a mug and set in cool water1 which must be frequently changed 7a refrigerator saves this trouble74 ,when you dish it1 if there is whey in the mug1 lie it gently out without pressing the curd2 lay it on a deep dish1 and pour fresh cream over it2 have powdered loaf-sugar to eat with it2 also hand the nutmeg grater4 ,prepared rennet can be had at almost any druggist's1 and at a reasonable price4 ,,new ,,jersey ,,cream ,,cheese4 ,first scald the quantity of milk desired2 let it cool a little1 then add the rennet2 the directions for quantity are given on the packages of ,prepared ,rennet4 ,when the curd is formed1 take it out on a ladle without breaking it2 lay it on a thin cloth held by two persons2 dash a ladleful of water over each ladleful of curd1 to separate the curd2 hang it up to drain the water off1 and then put it under a light press for one hour2 cut the curd with a thread into small pieces2 lay a cloth between each two1 and press for an hour2 take them out1 rub them with fine salt1 let them lie on a board for an hour1 and wash them in cold water2 let them lie to drain1 and in a day or two the skin will look dry2 put some sweet grass under and over them1 and they will soon ripen4 ,,cottage ,,cheese4 ,put a pan of sour or loppered milk on the stove or range where it is not too hot2 let it scald until the whey rises to the top 7be careful that it does not boil1 or the curd will become hard and tough74 ,place a clean doth or towel over a sieve and pour this whey and curd into it1 living it covered to drain two or three hours2 then put it into a dish and chop it fine with a spoon1 adding a teaspoonful of salt1 a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty4 ,with your hands make it into little balls flattened4 ,keep it in a cool place4 ,many like it made rather thin with cream1 serving it in a deep dish4 ,you may make this cheese of sweet milk by forming the curd with prepared rennet4 ,,slip4 ,slip is bonny-clabber without its acidity1 and so delicate is its flavor that many persons like it just as well as ice cream4 ,it is prepared thus3--,make a quart of milk moderately warm2 then stir into it one large spoonful of the preparation called rennet2 set it by1 and when cool again it will be as stiff as jelly4 ,it should be made only a few hours before it is to be used1 or it will be tough and watery2 in summer set the dish on ice after it has jellied4 ,it must be served with powdered sugar1 nutmeg and cream4 ,,cheese ,,fondu4 ,melt an ounce of butter and whisk into it a pint of boiled milk4 ,dissolve two tablespoonfuls of flour in a gill of cold milk1 add it to the boiled milk and let it cool4 ,beat the yolks of four eggs with a heaping teaspoonful of salt1 half a teaspoonful of pepper and five ounces of grated cheese4 ,whip the whites of the eggs and add them1 pour the mixture into a deep tin lined with buttered paper1 and allow for the rising1 say four inches4 ,bake twenty minutes and serve the moment it leaves the oven4 ,,cheese ,,souffl4 ,melt an ounce of butter in a saucepan2 mix smoothly with it one ounce of flour1 a pinch of salt and cayenne and a quarter of a pint of milk2 simmer the mixture gently over the fire1 stirring it all the time1 till it is as thick as melted butter1 stir into it about three ounces of finely-grated parmesan1 or any good cheese4 ,turn it into a basin and mix with it the yolks of two well-beaten eggs4 ,whisk three whites to a solid froth1 and just before the souffle is baked put them into it1 and pour the mixture into a small round tin4 ,it should be only half filled1 as the fondu will rise very high4 ,pin a napkin around the dish in which it is baked1 and serve the moment it is baked4 ,it would be well to have a metal cover strongly heated4 ,time twenty minutes4 ,sufficient for six persons4 ,,scalloped ,,cheese4 ,any person who is fond of cheese could not fail to favor this recipe4 ,take three slices of bread well-buttered1 first cutting off the brown outside crust4 ,grate fine a quarter of a pound of any kind of good cheese2 lay the bread in layers in a buttered baking-dish1 sprinkle over it the grated cheese1 some salt and pepper to taste4 ,mix four well-beaten eggs with three cups of milk2 pour it over the bread and cheese4 ,bake it in a hot oven as you would cook a bread pudding4 ,this makes an ample dish for four people4 ,,pastry ,,ramakins4 ,take the remains or odd pieces of any light puff paste left from pies or tarts2 gather up the pieces of paste1 roll it out evenly1 and sprinkle it with grated cheese of a nice flavor4 ,fold the paste in three1 roll it out again1 and sprinkle more cheese over2 fold the paste1 roll it out1 and with a paste-cutter shape it in any way that may be desired4 ,bake the ramakins in a brisk oven from ten to fifteen minutes2 dish them on a hot napkin and serve quickly4 ,the appearance of this dish may be very much improved by brushing the ramakins over with yolk of egg before they are placed in the oven4 ,where expense is not objected to1 parmesan is the best kind of cheese to use for making this dish4 ,very nice with a cup of coffee for a lunch4 ,,cayenne ,,cheese ,,straws4 ,a quarter of a pound of flour1 two ounces butter1 two ounces grated parmesan cheese1 a pinch of salt and a few grains of cayenne pepper4 ,mix into a paste with the yolk of an egg4 ,roll out to the thickness of a silver quarter1 about four or five inches long2 cut into strips about a third of an inch wide1 twist them as you would a paper spill and lay them on a baking-sheet slightly floured4 ,bake in a moderate oven until crisp1 but they must not be the least brown4 ,if put away in a tin these straws will keep a long time4 ,serve cold1 piled tastefully on a glass dish4 ,you can make the straws of remnants of puff pastry1 rolling in the grated cheese4 ,,cheese ,,cream ,,toast4 ,stale bread may be served as follows3 ,toast the slices and cover them slightly with grated cheese2 make a cream for ten slices out of a pint of milk and two tablespoonfuls of plain flour4 ,the milk should be boiling1 and the flour mixed in a little cold water before stirring in4 ,when the cream is nicely cooked1 season with salt and butter2 set the toast and cheese in the oven for three or four minutes and then pour the cream over them4 ,,welsh ,,rarebit4 ,grate three ounces of dry cheese and mix it with the yolks of two eggs1 put four ounces of grated bread and three of butter2 beat the whole together in a mortar with a dessertspoonful of made mustard1 a little salt and some pepper2 toast some slices of bread1 cut off the outside crust1 cut it in shapes and spread the paste thick upon them1 and put them in the oven1 let them become hot and slightly browned1 serve hot as possible4 ,,eggs ,,and ,,omelets4 ,there are so many ways of cooking and dressing eggs1 that it seems unnecessary for the ordinary family to use those that are not the most practical4 ,to ascertain the freshness of an egg1 hold it between your thumb and forefinger in a horizontal position1 with a strong light in front of you4 ,the fresh egg will have a clear appearance1 both upper and lower sides being the same4 ,the stale egg will have a clear appearance at the lower side1 while the upper side will exhibit a dark or cloudy appearance4 ,another test is to put them in a pan of cold water2 those that are the first to sink are the freshest2 the stale will rise and float on top2 or1 if the large end turns up in the water1 they are not fresh4 ,the best time for preserving eggs is from ,july to ,september4 ,,to ,,preserve ,,eggs4 ,there are several recipes for preserving eggs and we give first one which we know to be effectual1 keeping them fresh from ,august until ,spring4 ,take a piece of quick-lime as large as a good-sized lemon and two teacupfuls of salt2 put it into a large vessel and slack it with a gallon of boiling water4 ,it will boil and bubble until thick as cream2 when it is cold1 pour off the top1 which will be perfectly clear4 ,drain off this liquor1 and pour it over your eggs2 see that the liquor more than covers them4 ,a stone jar is the most convenient--one that holds about six quarts4 ,another manner of preserving eggs is to pack them in a jar with layers of salt between1 the large end of the egg downward1 with a thick layer of salt at the top2 cover tightly and set in a cool place4 ,some put them in a wire basket or a piece of mosquito net and dip them in boiling water half a minute2 then pack in sawdust4 ,still another manner is to dissolve a cheap article of gum arabic1 about as thin as muscilage1 and brush over each egg with it2 then pack in powdered charcoal2 set in a cool1 dark place4 ,eggs can be kept for some time by smearing the shells with butter or lard2 then packed in plenty of bran or sawdust1 the eggs not allowed to touch one another2 or coat the eggs with melted paraffine4 ,,boiled ,,eggs4 ,eggs for boiling cannot be too fresh1 or boiled too soon after they are laid2 but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old4 ,have ready a saucepan of boiling water2 put the eggs into it gently with a spoon1 letting the spoon touch the bottom of the saucepan before it is withdrawn1 that the egg may not fall and consequently crack4 ,for those who like eggs lightly boiled1 three minutes will be found sufficient2 three and three-quarters to four minutes will be ample time to set the white nicely2 and if liked hard1 six or seven minutes will not be found too long4 ,should the eggs be unusually large1 as those of black ,spanish fowls sometimes are1 allow an extra half minute for them4 ,eggs for salad should be boiled for ten or fifteen minutes1 and should be placed in a basin of cold water for a few minutes to shrink the meat from the shell2 they should then be rolled on the table with the hand and the shell will peel off easily4 ,,soft ,,boiled ,,eggs4 ,when properly cooked eggs are done evenly through1 like any other food4 ,this result may be obtained by putting the eggs into a dish with a cover1 or a tin pail1 and then pouring upon them boiling water--two quarts or more to a dozen of eggs--and cover and set them away where they will keep hot and not boil for ten to twelve minutes4 ,the heat of the water cooks the eggs slowly1 evenly and sufficiently1 leaving the centre or yolk harder than the white1 and the egg tastes as much richer and nicer as a fresh egg is nicer than a stale egg4 ,,scalloped ,,eggs4 ,hard-boil twelve eggs2 slice them thin in rings2 in the bottom of a large well-buttered baking-dish place a layer of grated bread crumbs1 then one of eggs2 cover with bits of butter and sprinkle with pepper and salt4 ,continue thus to blend these ingredients until the dish is full2 be sure1 though1 that the crumbs cover the eggs upon top4 ,over the whole pour a large teacupful of sweet cream or milk and brown nicely in a moderately heated oven4 ,,shirred ,,eggs4 ,set into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked1 allowing plenty of room for each4 ,melt in it a small piece of butter1 and breaking the eggs carefully in a saucer1 one at a time1 slip them into the hot dish2 sprinkle over them a small quantity of pepper and salt and allow them to cook four or five minutes4 ,adding a tablespoonful of cream for every two eggs1 when the eggs are first slipped in1 is a great improvement4 ,this is far more delicate than fried eggs4 ,or prepare the eggs the same and set them in a steamer over boiling water4 ,they are usually served in hotels baked in individual dishes1 about two in a dish1 and in the same dish they were baked in4 ,,scrambled ,,eggs4 ,put a tablespoonful of butter into a hot frying pan2 tip around so that it will touch all sides of the pan4 ,having ready half a dozen eggs broken in a dish1 salted and peppered1 turn them 7without beating7 into the hot butter2 stir them one way briskly for five or six minutes or until they are mixed4 ,be careful that they do not get too hard4 ,turn over toast or dish up without4 ,,poached ,,or ,,dropped ,,eggs4 ,have one quart of boiling water and one tablespoonful of salt in a frying pan4 ,break the eggs1 one by one1 into a saucer1 and slide carefully into the salted water4 ,dash with a spoon a little water over the egg1 to keep the top white4 ,the beauty of a poached egg is for the yolk to be seen blushing through the white1 which should only be just sufficiently hardened to form a transparent veil for the egg4 ,cook until the white is firm1 and lift out with a griddle cake turner and place on toasted bread4 ,serve immediately4 ,a tablespoonful of vinegar put into the water keeps the eggs from spreading4 ,open gem rings are nice placed in the water and an egg dropped into each ring4 ,,fried ,,eggs4 ,break the eggs1 one at a time1 into a saucer1 and then slide them carefully off into a frying pan of lard and butter mixed1 dipping over the eggs the hot grease in spoonfuls1 or turn them over1 frying both sides without breaking them4 ,they require about three minutes' cooking4 ,eggs can be fried round like balls1 by dropping one at a time into a quantity of hot lard1 the same as for fried cakes1 first stirring the hot lard with a stick until it runs round like a whirlpool2 this will make the eggs look like balls4 ,take out with a skimmer4 ,eggs can be poached the same in boiling water4 ,,eggs ,,aux ,,fines ,,herbes4 ,roll an ounce of butter in a good teaspoonful of flour2 season with pepper1 salt and nutmeg2 put it into a coffeecupful of fresh milk1 together with two teaspoonfuls of chopped parsley2 stir and simmer it for fifteen minutes1 add a teacupful of thick cream4 ,hard-boil five eggs and halve them2 arrange them in a dish with the ends upwards1 pour the sauce over them1 and decorate with little heaps of fried bread crumbs round the margin of the dish4 ,,poached ,,eggs ,,la ,,cr,,me4 ,put a quart of hot water1 a tablespoonful of vinegar and a teaspoonful of salt into a frying pan1 and break each egg separately into a saucer2 slip the egg carefully into the hot water1 simmer three or four minutes until the white is set1 then with a skimmer lift them out into a hot dish4 ,empty the pan of its contents1 put in half a cup of cream1 or rich milk2 if milk1 a large spoonful of butter2 pepper and salt to taste1 thicken with a very little cornstarch2 let it boil up once1 and turn it over the dish of poached eggs4 ,it can be served on toast or without4 ,it is a better plan to warm the cream in butter in a separate dish1 that the eggs may not have to stand4 ,,eggs ,,in ,,cases4 ,make little paper cases of buttered writing paper2 put a small piece of butter in each1 and a little chopped parsley or onion1 pepper and salt4 ,place the cases upon a gridiron over a moderate fire of bright coals1 and when the butter melts1 break a fresh egg into each case4 ,strew in upon them a few seasoned bread crumbs1 and when nearly done1 glaze the tops with a hot shovel4 ,serve in the paper cases4 ,,minced ,,eggs4 ,chop up four or five hard-boiled eggs2 do not mince them too fine4 ,put over the fire in a suitable dish a cupful of milk1 a tablespoonful of butter1 salt and pepper1 and some savory chopped small4 ,when this comes to a boil stir into it a tablespoonful of flour1 dissolved in a little cold milk4 ,when it cooks thick like cream put in the minced eggs4 ,stir it gently around and around for a few moments and serve1 garnished with sippets of toast4 ,any particular flavor may be given to this dish1 such as that of mushrooms1 truffles1 catsup1 essence of shrimps1 etc41 or some shred anchovy may be added to the mince4 ,,mixed ,,eggs ,,and ,,bacon4 ,take a nice rasher of mild bacon2 cut it into squares no larger than dice2 fry it quickly until nicely browned2 but on no account burn it4 ,break half a dozen eggs into a basin1 strain and season them with pepper1 add them to the bacon1 stir the whole about and1 when sufficiently firm1 turn it out into a dish4 ,decorate with hot pickles4 ,,mixed ,,eggs ,,generally--,,savory ,,or ,,sweet4 ,much the same method is followed in mixed eggs generally1 whatever may be added to them2 really it is nothing more than an omelet which is stirred about in the pan while it is being dressed1 instead of being allowed to set as a pancake4 ,chopped tongue1 oysters1 shrimps1 sardines1 dried salmon1 anchovies1 herbs1 may be used4 ,,cold ,,eggs ,,for ,a ,,picnic4 ,this novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required4 ,boil hard several eggs1 halve them lengthwise2 remove the yolks and chop them fine with cold chicken1 lamb1 veal or any tender1 roasted meat2 or with bread soaked in milk and any salad1 as parsley1 onion1 celery1 the bread being half of the whole2 or with grated cheese1 a little olive oil1 drawn butter1 flavored4 ,fill the cavity in the egg with either of these mixtures1 or any similar preparation4 ,press the halves together1 roll twice in beaten egg and bread crumbs1 and dip into boiling lard4 ,when the color rises delicately1 drain them and they are ready for use4 ,,omelets4 ,in making an omelet1 care should be taken that the omelet pan is hot and dry4 ,to insure this1 put a small quantity of lard or suet into a clean frying pan1 let it simmer a few minutes1 then remove it2 wipe the pan dry with a towel1 and then put in a tablespoonful of butter4 ,the smoothness of the pan is most essential1 as the least particle of roughness will cause the omelet to stick4 ,as a general rule1 a small omelet can be made more successfully than a large one1 it being much better to make two small ones of four eggs each1 than to try double the number of eggs in one omelet and fail4 ,allow one egg to a person in making an omelet and one tablespoonful of milk2 this makes an omelet more puffy and tender than one made without milk4 ,many prefer them without milk4 ,omelets are called by the name of what is added to give them flavor1 as minced ham1 salmon1 onions1 oysters1 etc41 beaten up in the eggs in due quantity1 which gives as many different kind of omelets4 ,they are also served over many kinds of thick sauces or purees1 such as tomato1 spinach1 endive1 lettuce1 celery1 etc4 ,if vegetables are to be added1 they should be already cooked1 seasoned and hot2 place in the centre of the omelet1 just before turning2 so with mushroom1 shrimps1 or any cooked ingredients4 ,all omelets should be served the moment they are done1 as they harden by standing1 and care taken that they do not cook too much4 ,sweet omelets are generally used for breakfast or plain desserts4 ,,plain ,,omelet4 ,put a smooth1 clean1 iron frying pan on the fire to heat2 meanwhile1 beat four eggs very light1 the whites to a stiff froth and the yolks to a thick batter4 ,add to the yolks four tablespoonfuls of milk1 pepper and salt2 and1 lastly1 stir in the whites lightly4 ,put a piece of butter nearly half the size of an egg into the heated pan2 turn it so that it will moisten the entire bottom1 taking care that it does not scorch4 ,just as it begins to boil1 pour in the eggs4 ,hold the frying pan handle in your left hand1 and1 as the eggs whiten1 carefully1 with a spoon1 draw up lightly from the bottom1 letting the raw part run out on the pan1 till all be equally cooked2 shake with your left hand1 till the omelet be free from the pan1 then turn with a spoon one half of the omelet over the other2 let it remain a moment1 but continue shaking1 lest it adhere2 toss to a warm platter held in the right hand1 or lift with a flat1 broad shovel2 the omelet will be firm around the edge1 but creamy and light inside4 ,,meat ,,or ,,fish ,,omelets4 ,take cold meat1 fish1 game or poultry of any kind2 remove all skin1 sinew1 etc41 and either cut it small or pound it to a paste in a mortar1 together with a proper proportion of spices and salt2 then either toss it in a buttered frying pan over a clear fire till it begins to brown and pour beaten eggs upon it1 or beat it up with the eggs1 or spread it upon them after they have begun to set in the pan4 ,in any case serve hot1 with or without a sauce1 but garnish with crisp herbs in branches1 pickles1 or sliced lemon4 ,the right proportion is one tablespoonful of meat to four eggs4 ,a little milk1 gravy1 water1 or white wine1 may be advantageously added to the eggs while they are being beaten4 ,potted meats make admirable omelets in the above manner4 ,,vegetable ,,omelet4 ,make a pure by mashing up ready-dressed vegetables1 together with a little milk1 cream or gravy and some seasoning4 ,the most suitable vegetables are cucumbers1 artichokes1 onions1 sorrel1 green peas1 tomatoes1 lentils1 mushrooms1 asparagus tops1 potatoes1 truffles or turnips4 ,prepare some eggs by beating them very light4 ,pour them into a nice hot frying pan1 containing a spoonful of butter2 spread the pure upon the upper side2 and when perfectly hot1 turn or fold the omelet together and serve4 ,or cold vegetables may be merely chopped small1 then tossed in a little butter1 and some beaten and seasoned eggs poured over4 ,,omelet ,,of ,,herbs4 ,parsley1 thyme and sweet marjoram mixed gives the famous omelette aux fines herbes so popular at every wayside inn in the most remote corner of sunny ,france4 ,an omelet jardiniere is two tablespoonfuls of mixed parsley1 onion1 chives1 shallots and a few leaves each of sorrel and chevril1 minced fine and stirred into the beaten eggs before cooking4 ,it will take a little more butter to fry it than a plain one4 ,,cheese ,,omelet4 ,beat up three eggs1 and add to them a tablespoonful of milk and a tablespoonful of grated cheese2 add a little more cheese before folding2 turn it out on a hot dish2 grate a little cheese over it before serving4 ,,asparagus ,,omelet4 ,boil with a little salt1 and until about half cooked1 eight or ten stalks of asparagus1 and cut the eatable part into rather small pieces2 beat the egg and mix the asparagus with them4 ,make the omelet as above directed4 ,omelet with parsley is made by adding a little chopped parsley4 ,,tomato ,,omelet4 ,no4 #a4 ,peel a couple of tomatoes1 which split into four pieces2 remove the seeds and cut them into small dice2 then fry them with a little butter until nearly done1 adding salt and pepper4 ,beat the eggs and mix the tomatoes with them1 and make the omelet as usual4 ,or stew a few tomatoes in the usual way and spread over before folding4 ,,tomato ,,omelet4 ,no4 #b4 ,cut in slices and place in a stewpan six peeled tomatoes2 add a tablespoonful of cold water1 a little pepper and salt4 ,when they begin to simmer1 break in six eggs1 stir well1 stirring one way1 until the eggs are cooked1 but not too hard4 ,serve warm4 ,,rice ,,omelet4 ,take a cup of cold boiled rice1 turn over it a cupful of warm milk1 add a tablespoonful of butter melted1 a level teaspoonful of salt1 a dash of pepper2 mix well1 then add three well-beaten eggs4 ,put a tablespoonful of butter in a hot frying pan1 and when it begins to boil pour in the omelet and set the pan in a hot oven4 ,as soon as it is cooked through1 fold it double1 turn it out on a hot dish1 and serve at once4 ,very good4 ,,ham ,,omelet4 ,cut raw ham into dice1 fry with butter and when cooked enough1 turn the beaten egg over it and cook as a plain omelet4 ,if boiled ham is used1 mince it and mix with the egg after they are beaten4 ,bacon may be used instead of raw ham4 ,,chicken ,,omelet4 ,mince rather fine one cupful of cooked chicken1 warm in a teacupful of cream or rich milk a tablespoonful of butter1 salt and pepper2 thicken with a large tablespoonful of flour4 ,make a plain omelet1 then add this mixture just before turning it over4 ,this is much better than the dry minced chicken4 ,tongue is equally good4 ,,mushroom ,,omelet4 ,clean a cupful of large button mushrooms1 canned ones may be used2 cut them into bits4 ,put into a stewpan an ounce of butter and let it melt2 add the mushrooms1 a teaspoonful of salt1 half a teaspoonful of pepper and half a cupful of cream or milk4 ,stir in a teaspoonful of flour1 dissolved in a little milk or water to thicken1 if needed4 ,boil ten minutes1 and set aside until the omelet is ready4 ,make a plain omelet the usual way1 and just before doubling it1 turn the mushrooms over the centre and serve hot4 ,,oyster ,,omelet4 ,parboil a dozen oysters in their own liquor1 skim them out and let them cool2 add them to the beaten eggs1 either whole or minced4 ,cook the same as a plain omelet4 ,thicken the liquid with butter rolled in flour2 season with salt1 cayenne pepper and a teaspoonful of chopped parsley4 ,chop up the oysters and add to the sauce4 ,put a few spoonfuls in the centre of the omelet before folding2 when dished1 pour the remainder of the sauce around it4 ,,fish ,,omelet4 ,make a plain omelet1 and when ready to fold1 spread over it fish prepared as follows3 ,add to a cupful of any kind of cold fish1 broken fine1 cream enough to moisten it1 seasoned with a tablespoonful of butter2 then pepper and salt to taste4 ,warm together4 ,,onion ,,omelet4 ,make a plain omelet1 and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley2 then fold1 or1 if preferred1 mix the minces into the eggs before cooking4 ,,jelly ,,omelet4 ,make a plain omelet1 and just before folding together1 spread with some kind of jelly4 ,turn out on a warm platter4 ,dust it with powdered sugar4 ,,bread ,,omelet4 ,no4 #a4 ,break four eggs into a basin and carefully remove the treadles2 have ready a tablespoonful of grated and sifted bread2 soak it in either milk1 water1 cream1 white wine1 gravy1 lemon juice1 brandy or rum1 according as the omelet is intended to be sweet or savory4 ,well beat the eggs together with a little nutmeg1 pepper and salt2 add the bread1 and1 beating constantly 7or the omelet will be crumbly71 get ready a frying pan1 buttered and made thoroughly hot2 put in the omelet2 do it on one side only2 turn it upon a dish1 and fold it double to prevent the steam from condensing4 ,stale sponge-cake1 grated biscuit1 or pound cake1 may replace the bread for a sweet omelet1 when pounded loaf sugar should be sifted over it1 and the dish decorated with lumps of currant jelly4 ,this makes a nice dessert4 ,,bread ,,omelet4 ,no4 #b4 ,let one teacupful of milk come to a boil1 pour it over one teacupful of bread crumbs and let it stand a few minutes4 ,break six eggs into a bowl1 stir 7not beat7 till well mixed2 then add the milk and bread1 season with pepper and salt1 mix all well together and turn into a hot frying pan1 containing a large spoonful of butter boiling hot4 ,fry the omelet slowly1 and when brown on the bottom cut in squares and turn again1 fry to a delicate brown and serve hot4 ,cracker omelet may be made by substituting three or four rolled crackers in place of bread4 ,,baked ,,omelet4 ,beat the whites and yolks of four or six eggs separately2 add to the yolks a small cup of milk1 a tablespoonful of flour or cornstarch1 a teaspoonful of baking powder1 one-half teaspoonful of salt1 and1 lastly1 the stiff-beaten whites4 ,bake in a well-buttered pie-tin or plate about half an hour in a steady oven4 ,it should be served the moment it is taken from the oven1 as it is liable to fall4 ,,omelet ,,souffl4 ,break six eggs into separate cups2 beat four of the yolks1 mix with them one teaspoonful of flour1 three tablespoonfuls of powdered sugar1 very little salt4 ,flavor with extract lemon or any other of the flavors that may be preferred4 ,whisk the whites of six eggs to a firm froth2 mix them lightly with the yolks2 pour the mixture into a greased pan or dish2 bake in a quick oven4 ,when well-risen and lightly browned on the top1 it is done2 roll out in warm dish1 sift pulverized sugar over1 and send to table4 ,,rum ,,omelet4 ,put a small quantity of lard into the pan2 let it simmer a few minutes and remove it2 wipe the pan dry with a towel1 and put in a little fresh lard in which the omelet may be fried4 ,care should be taken that the lard does not burn1 which would spoil the color of the omelet4 ,break three eggs separately2 put them into a bowl and whisk them thoroughly with a fork4 ,the longer they are beaten1 the lighter will the omelet be4 ,beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into the pan1 which should be over a hot fire4 ,as soon as the omelet sets1 remove the pan from the hottest part of the fire4 ,slip a knife under it to prevent sticking to the pan4 ,when the centre is almost firm1 slant the pan1 work the omelet in shape to fold easily find neatly1 and when slightly browned1 hold a platter against the edge of the pan and deftly turn it out on to the hot dish4 ,dust a liberal quantity of powdered sugar over it1 and singe the sugar into neat stripes with a hot iron rod1 heated in the coals2 pour a glass of warm ,jamaica rum around it1 and when it is placed on the table set fire to the rum4 ,with a tablespoon dash the burning rum over the omelet1 put out the fire and serve4 ,salt mixed with the eggs prevents them from rising1 and when it is so used the omelet will look flabby1 yet without salt it will taste insipid4 ,add a little salt to it just before folding it and turning out on the dish4 ,the ,cook4 ,,sandwiches4 ,,ham ,,sandwiches4 ,make a dressing of half a cup of butter1 one tablespoonful of mixed mustard1 one of salad oil1 a little red or white pepper1 a pinch of salt and the yolk of an egg2 rub the butter to a cream1 add the other ingredients and mix thoroughly2 then stir in as much chopped ham as will make it consistent and spread between thin slices of bread4 ,omit salad oil and substitute melted butter if preferred4 ,,ham ,,sandwiches1 ,,plain4 ,trim the crusts from thin slices of bread2 butter them and lay between every two some thin slices of cold boiled ham4 ,spread the meat with a little mustard if liked4 ,,chicken ,,sandwiches4 ,mince up fine any cold boiled or roasted chicken2 put it into a saucepan with gravy1 water or cream enough to soften it2 add a good piece of butter1 a pinch of pepper2 work it very smooth while it is heating until it looks almost like a paste4 ,then spread it on a plate to cool4 ,spread it between slices of buttered bread4 ,,sardine ,,sandwiches4 ,take two boxes of sardines and throw the contents into hot water1 having first drained away all the oil4 ,a few minutes will free the sardines from grease4 ,pour away the water and dry the fish in a cloth2 then scrape away the skins and pound the sardines in a mortar till reduced to paste2 add pepper1 salt and some tiny pieces of lettuce1 and spread on the sandwiches1 which have been previously cut as above4 ,the lettuce adds very much to the flavor of the sardines4 ,or chop the sardines up fine and squeeze a few drops of lemon juice into them1 and spread between buttered bread or cold biscuits4 ,,water ,,cress ,,sandwiches4 ,wash well some water cress and then dry them in a cloth1 pressing out every atom of moisture as far as possible2 then mix with the cress hard-boiled eggs chopped fine1 and seasoned with salt and pepper4 ,have a stale loaf and some fresh butter1 and with a sharp knife cut as many thin slices as will be required for two dozen sandwiches2 then cut the cress into small pieces1 removing the stems2 place it between each slice of bread and butter1 with a slight sprinkling of lemon juice2 press down the slices hard1 and cut them sharply on a board into small squares1 leaving no crust4 ,nantasket ,beach4 ,,egg ,,sandwiches4 ,hard boil some very fresh eggs and when cold cut them into moderately thin slices and lay them between some bread and butter cut as thin as possible2 season them with pepper1 salt and nutmeg4 ,for picnic parties1 or when one is traveling1 these sandwiches are far preferable to hard-boiled eggs au naturel4 ,,mushroom ,,sandwiches4 ,mince beef tongue and boiled mushrooms together1 add ,french mustard and spread between buttered bread4 ,,cheese ,,sandwiches4 ,these are extremely nice and are very easily made4 ,take one hard-boiled egg1 a quarter of a pound of common cheese grated1 half a teaspoonful of salt1 half a teaspoonful of pepper1 half a teaspoonful of mustard1 one tablespoonful of melted butter1 and one tablespoonful of vinegar or cold water4 ,take the yolk of the egg and put it into a small bowl and crumble it down1 put into it the butter and mix it smooth with a spoon1 then add the salt1 pepper1 mustard and the cheese1 mixing each well4 ,then put in the tablespoonful of vinegar1 which will make it the proper thickness4 ,if vinegar is not relished1 then use cold water instead4 ,spread this between two biscuits or pieces of oat-cake1 and you could not require a better sandwich4 ,some people will prefer the sandwiches less highly seasoned4 ,in that case1 season to taste4 ,,bread4 ,among all civilized people bread has become an article of food of the first necessity2 and properly so1 for it constitutes of itself a complete life sustainer1 the gluten1 starch and sugar which it contains representing ozotized and hydro-carbonated nutrients1 and combining the sustaining powers of the animal and vegetable kingdoms in one product4 ,as there is no one article of food that enters so largely into our daily fare as bread1 so no degree of skill in preparing other articles can compensate for lack of knowledge in the art of making good1 palatable and nutritious bread4 ,a little earnest attention to the subject will enable any one to comprehend the theory1 and then ordinary care in practice will make one familiar with the process4 ,,general ,,directions4 ,the first thing required for making wholesome bread is the utmost cleanliness2 the next is the soundness and sweetness of all the ingredients used for it2 and1 in addition to these1 there must be attention and care through the whole process4 ,salt is always used in bread-making1 not only on account of its flavor1 which destroys the insipid raw state of the flour1 but because it makes the dough rise better4 ,in mixing with milk1 the milk should be boiled--not simply scalded1 but heated to boiling over hot water--then set aside to cool before mixing4 ,simple heating will not prevent bread from turning sour in the rising1 while boiling will act as a preventative4 ,so the milk should be thoroughly scalded1 and should be used when it is just blood warm4 ,too small a proportion of yeast1 or insufficient time allowed for the dough to rise1 will cause the bread to be heavy4 ,the yeast must be good and fresh if the bread is to be digestible and nice4 ,stale yeast produces1 instead of vinous fermentation1 an acetous fermentation1 which flavors the bread and makes it disagreeable4 ,a poor1 thin yeast produces an imperfect fermentation1 the result being a heavy1 unwholesome loaf4 ,if either the sponge or the dough be permitted to overwork itself--that is to say1 if the mixing and kneading be neglected when it has reached the proper point for either--sour bread will probably be the consequence in warm weather1 and bad bread in any4 ,the goodness will also be endangered by placing it so near a fire as to make any part of it hot1 instead of maintaining the gentle and equal degree of heat required for its due fermentation4 ,heavy bread will also most likely be the result of making the dough very hard and letting it become quite cold1 particularly in winter4 ,an almost certain way of spoiling dough is to leave it half made1 and to allow it to become cold before it is finished4 ,the other most common causes of failure are using yeast which is no longer sweet1 or which has been frozen1 or has had hot liquid poured over it4 ,as a general rule1 the oven for baking bread should be rather quick and the heat so regulated as to penetrate the dough without hardening the outside4 ,the oven door should not be opened after the bread is put in until the dough is set or has become firm1 as the cool air admitted will have an unfavorable effect upon it4 ,the dough should rise and the bread begin to brown after about fifteen minutes1 but only slightly4 ,bake from fifty to sixty minutes and have it brown1 not black or whitey brown1 but brown all over when well baked4 ,when the bread is baked1 remove the loaves immediately from the pans and place them where the air will circulate freely around them1 and thus carry off the gas which has been formed1 but is no longer needed4 ,never leave the bread in the pan or on a pin table to absorb the odor of the wood4 ,if you like crusts that are crisp do not cover the loaves2 but to give the soft1 tender1 wafer-like consistency which many prefer1 wrap them while still hot in several thicknesses of bread-cloth4 ,when cold put them in a stone jar1 removing the cloth1 as that absorbs the moisture and gives the bread an unpleasant taste and odor4 ,keep the jar well covered and carefully cleansed from crumbs and stale pieces4 ,scald and dry it thoroughly every two or three days4 ,a yard and a half square of coarse table linen makes the best bread-cloth4 ,keep in good supply2 use them for no other purpose4 ,some people use scalding water in making wheat bread2 in that case the flour must be scalded and allowed to cool before the yeast is added--then proceed as above4 ,bread made in this manner keeps moist in summer much longer than when made in the usual mode4 ,home-made yeast is generally preferred to any other4 ,compressed yeast1 as now sold in most grocery stores1 makes fine light1 sweet bread1 and is a much quicker process1 and can always be had fresh1 being made fresh every day4 ,,wheat ,,bread4 ,sift the flour into a large bread-pan or bowl2 make a hole in the middle of it1 and pour in the yeast in the ratio of half a teacupful of yeast to two quarts of flour2 stir the yeast lightly1 then pour in your wetting1 either milk or water1 as you choose1--which use warm in winter and cold in summer2 if you use water as wetting1 dissolve in it a bit of butter of the size of an egg1--if you use milk1 no butter is necessary2 stir in the wetting very lightly1 but do not mix all the flour into it2 then cover the pan with a thick blanket or towel1 and set it1 in winter1 in a warm place to rise1--this is called putting the bread in sponge4 ,in summer the bread should not be wet over night4 ,in the morning add a teaspoonful of salt and mix all the flour in the pan with the sponge1 kneading it well2 then let it stand two hours or more until it has risen quite light2 then remove the dough to the molding-board and mold it for a long time1 cutting it in pieces and molding them together again and again1 until the dough is elastic under the pressure of your hand1 using as little flour as possible2 then make it into loaves1 put the loaves into baking-tins4 ,the loaves should come half way up the pan1 and they should be allowed to rise until the bulk is doubled4 ,when the loaves are ready to put into the oven1 the oven should be ready to receive them4 ,it should be hot enough to brown a teaspoonful of flour in five minutes4 ,the heat should be greater at the bottom than at the top of the oven1 and the fire so arranged as to give sufficient strength of heat through the baking without being replenished4 ,let them stand ten or fifteen minutes1 prick them three or four times with a fork1 bake in a quick oven from forty-five to sixty minutes4 ,if these directions are followed1 you will obtain sweet1 tender and wholesome bread4 ,if by any mistake the dough becomes sour before you are ready to bake it1 you can rectify it by adding a little dry super-carbonate of soda1 molding the dough a long time to distribute the soda equally throughout the mass4 ,all bread is better1 if naturally sweet1 without the soda2 but sour bread you should never eat1 if you desire good health4 ,keep well covered in a tin box or large stone crock1 which should be wiped out every day or two1 and scalded and dried thoroughly in the sun once a week4 ,,compressed ,,yeast ,,bread4 ,use for two loaves of bread three quarts of sifted flour1 nearly a quart of warm water1 a level tablespoonful of salt and an ounce of compressed yeast4 ,dissolve the yeast in a pint of lukewarm water2 then stir into it enough flour to make a thick batter4 ,cover the bowl containing the batter or sponge with a thick folded cloth and set it in a warm place to rise2 if the temperature of heat is properly attended to the sponge will be foamy and light in half an hour4 ,now stir into this sponge the salt dissolved in a little warm water1 add the rest of the flour and sufficient warm water to make the dough stiff enough to knead2 then knead it from five to ten minutes1 divide it into loaves1 knead again each loaf and put them into buttered baking tins2 cover them with a double thick cloth and set again in a warm place to rise twice their height1 then bake the same as any bread4 ,this bread has the advantage of that made of home-made yeast as it is made inside of three hours1 whereas the other requires from twelve to fourteen hours4 ,,home-,,made ,,yeast4 ,boil six large potatoes in three pints of water4 ,tie a handful of hops in a small muslin bag and boil with the potatoes2 when thoroughly cooked drain the water on enough flour to make a thin batter2 set this on the stove or range and scald it enough to cook the flour 7this makes the yeast keep longer72 remove it from the fire and when cool enough1 add the potatoes mashed1 also half a cup of sugar1 half a tablespoonful of ginger1 two of salt and a teacupful of yeast4 ,let it stand in a warm place1 until it has thoroughly risen1 then put it in a large mouthed jug and cork tightly2 set away in a cool place4 ,the jug should be scalded before putting in the yeast4 ,two-thirds of a coffeecupful of this yeast will make four loaves4 ,,unrivaled ,,yeast4 ,on one morning boil two ounces of the best hops in four quarts of water half an hour2 strain it1 and let the liquor cool to the consistency of new milk2 then put it in an earthen bowl and add half a cupful of salt and half a cupful of brown sugar2 beat up one quart of flour with some of the liquor2 then mix all well together1 and let it stand till the third day after2 then add six medium-sized potatoes1 boiled and mashed through a colander2 let it stand a day1 then strain and bottle and it is fit for use4 ,it must be stirred frequently while it is making1 and kept near a fire4 ,one advantage of this yeast is its spontaneous fermentation1 requiring the help of no old yeast2 if care be taken to let it ferment well in the bowl1 it may immediately be corked tightly4 ,be careful to keep it in a cool place4 ,before using it shake the bottle up well4 ,it will keep in a cool place two months1 and is best the latter part of the time4 ,use about the same quantity as of other yeast4 ,,dried ,,yeast ,,or ,,yeast ,,cakes4 ,make a pan of yeast the same as ,home-,made ,yeast2 mix in with it corn meal that has been sifted and dried1 kneading it well until it is thick enough to roll out1 when it can be cut into cakes or crumble up4 ,spread out and dry thoroughly in the shade2 keep in a dry place4 ,when it is convenient to get compressed yeast1 it is much better and cheaper than to make your own1 a saving of time and trouble4 ,almost all groceries keep it1 delivered to them fresh made daily4 ,,salt-,,raising ,,bread4 ,while getting breakfast in the morning1 as soon as the tea-kettle has boiled1 take a quart tin cup or an earthen quart milk pitcher1 scald it1 then fill one-third full of water about as warm as the finger could be held in2 then to this add a teaspoonful of salt1 a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes4 ,set the cup1 with the spoon in it1 in a closed vessel half-filled with water moderately hot1 but not scalding4 ,keep the temperature as nearly even as possible and add a teaspoonful of flour once or twice during the process of fermentation4 ,the yeast ought to reach to the top of the bowl in about five hours4 ,sift your flour into a pan1 make an opening in the centre and pour in your yeast4 ,have ready a pitcher of warm milk1 salted1 or milk and water 7not too hot1 or you will scald the yeast germs71 and stir rapidly into a pulpy mass with a spoon4 ,cover this sponge closely and keep warm for an hour1 then knead into loaves1 adding flour to make the proper consistency4 ,place in warm1 well-greased pans1 cover closely and leave till it is light4 ,bake in a steady oven1 and when done let all the hot steam escape4 ,wrap closely in damp towels and keep in closed earthen jars until it is wanted4 ,this1 in our grandmothers' time1 used to be considered the prize bread1 on account of its being sweet and wholesome and required no prepared yeast to make it4 ,nowadays yeast-bread is made with very little trouble1 as the yeast can be procured at almost any grocery4 ,,bread ,,from ,,milk ,,yeast4 ,at noon the day before baking1 take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes4 ,in the winter place it where it will keep warm4 ,the next morning before breakfast pour into a pitcher a pint of boiling water2 add one teaspoonful of soda and one of salt4 ,when cool enough so that it will not scald the flour1 add enough to make a stiff batter2 then add the cup of meal set the day before4 ,this will be full of little bubbles4 ,then place the pitcher in a kettle of warm water1 cover the top with a folded towel and put it where it will keep warm1 and you will be surprised to find how soon the yeast will be at the top of the pitcher4 ,then pour the yeast into a bread-pan2 add a pint and a half of warm water1 or half water and half milk1 and flour enough to knead into loaves4 ,knead but little harder than for biscuit and bake as soon as it rises to the top of the tin4 ,this recipe makes five large loaves4 ,do not allow it to get too light before baking1 for it will make the bread dry and crumbling4 ,a cup of this milk yeast is excellent to raise buckwheat cakes4 ,,graham ,,bread4 ,one teacupful of wheat flour1 one-half teacupful of ,porto ,rico molasses1 one-half cupful of good yeast1 one teaspoonful of salt1 one pint of warm water2 add sufficient ,graham flour to make the dough as stiff as can be stirred with a strong spoon2 this is to be mixed at night2 in the morning1 add one teaspoonful of soda1 dissolved in a little water2 mix well1 and pour into two medium-sized pans2 they will be about half full2 let it stand in a warm place until it rises to the top of the pans1 then bake one hour in a pretty hot oven4 ,this should be covered about twenty minutes when first put into the oven with a thick brown paper1 or an old tin cover2 it prevents the upper crust hardening before the loaf is well-risen4 ,if these directions are correctly followed the bread will not be heavy or sodden1 as it has been tried for years and never failed4 ,,graham ,,bread4 7,unfermented47 ,stir together three heaping teaspoonfuls of baking powder1 three cups of ,graham flour and one cup of white flour2 then add a large teaspoonful of salt and half a cup of sugar4 ,mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon4 ,if water is used1 a lump of butter as large as a walnut may be melted and stirred into it4 ,bake immediately in well-greased pans4 ,,boston ,,brown ,,bread4 ,one pint of rye flour1 one quart of corn meal1 one teacupful of ,graham flour1 all fresh2 half a teacupful of molasses or brown sugar1 a teaspoonful of salt1 and two-thirds of a teacupful of home-made yeast4 ,mix into as stiff a dough as can be stirred with a spoon1 using warm water for wetting4 ,let it rise several hours1 or over night2 in the morning1 or when light1 add a teaspoonful of soda dissolved in a spoonful of warm water2 beat it well and turn it into well-greased1 deep bread-pans1 and let it rise again4 ,bake in a moderate oven from three to four hours4 ,palmer ,house1 ,chicago4 ,,boston ,,brown ,,bread4 7,unfermented47 ,one cupful of rye flour1 two cupfuls of corn meal1 one cupful of white flour1 half a teacupful of molasses or sugar1 a teaspoonful of salt4 ,stir all together thoroughly1 and wet up with sour milk2 then add a level teaspoonful of soda dissolved in a tablespoonful of water4 ,the same can be made of sweet milk by substituting baking powder for soda4 ,the batter to be stirred as thick as can be with a spoon1 and turned into well-greased pans4 ,,virginia ,,brown ,,bread4 ,one pint of corn meal2 pour over enough boiling water to thoroughly scald it2 when cool add one pint of light1 white bread sponge1 mix well together1 add one cupful of molasses1 and ,graham flour enough to mold2 this will make two loaves2 when light1 bake in a moderate oven one and a half hours4 ,,rhode ,,island ,,brown ,,bread4 ,two and one-half cupfuls of corn meal1 one and one-half cupfuls of rye meal1 one egg1 one cup of molasses1 two teaspoonfuls of cream of tartar1 one teaspoonful of soda1 a little salt and one quart of milk4 ,bake in a covered dish1 either earthen or iron1 in a moderately hot oven three hours4 ,,steamed ,,brown ,,bread4 ,one cup of white flour1 two of ,graham flour1 two of ,indian meal1 one teaspoonful of soda1 one cup of molasses1 three and a half cups of milk1 a little salt4 ,beat well and steam for four hours4 ,this is for sour milk2 when sweet milk is used1 use baking powder in place of soda4 ,this is improved by setting it into the oven fifteen minutes after it is slipped from the mold4 ,to be eaten warm with butter4 ,most excellent4 ,,rye ,,bread4 ,to a quart of warm water stir as much wheat flour as will make a smooth batter2 stir into it half a gill of home-made yeast1 and set it in a warm place to rise2 this is called setting a sponge2 let it be mixed in some vessel which will contain twice the quantity2 in the morning1 put three pounds and a half of rye flour into a bowl or tray1 make a hollow in the centre1 pour in the sponge1 add a dessertspoonful of salt1 and half a small teaspoonful of soda1 dissolved in a little water2 make the whole into a smooth dough1 with as much warm water as may be necessary2 knead it well1 cover it1 and let it set in a warm place for three hours2 then knead it again1 and make it into two or three loaves2 bake in a quick oven one hour1 if made in two loaves1 or less if the loaves are smaller4 ,,rye ,,and ,,corn ,,bread4 ,one quart of rye meal or rye flour1 two quarts of ,indian meal1 scalded 7by placing in a pan and pouring over it just enough boiling water to merely wet it1 but not enough to make it into a batter1 stirring constantly with a spoon71 one-half cup of molasses1 two teaspoonfuls salt1 one teacup yeast1 make it as stiff as can be stirred with a spoon1 mixing with warm water and let rise all night4 ,in the morning add a level teaspoonful of soda dissolved in a little water2 then put it in a large pan1 smooth the top with the hand dipped in cold water2 let it stand a short time and bake five or six hours4 ,if put in the oven late in the day1 let it remain all night4 ,graham may be used instead of rye1 and baked as above4 ,this is similar to the ,rye and ,injun of our grandmothers' days1 but that was placed in a kettle1 allowed to rise1 then placed in a covered iron pan upon the hearth before the fire1 with coals heaped upon the lid1 to bake all night4 ,,french ,,bread4 ,beat together one pint of milk1 four tablespoonfuls of melted butter1 or half butter and half lard1 half a cupful of yeast1 one teaspoonful of salt and two eggs4 ,stir into this two quarts of flour4 ,when this dough is risen1 make into two large rolls and bake as any bread4 ,cut across the top diagonal gashes just before putting into the oven4 ,,twist ,,bread4 ,let the bread be made as directed for wheat bread1 then take three pieces as large as a pint bowl each2 strew a little flour over the paste-board or table1 roll each piece under your hands to twelve inches length1 making it smaller in circumference at the ends than in the middle2 having rolled the three in this way1 take a baking-tin1 lay one part on it1 joint one end of each of the other two to it1 and braid them together the length of the rolls and join the ends by pressing them together2 dip a brush in milk and pass it over the top of the loaf2 after ten minutes or so1 set it in a quick oven and bake for nearly an hour4 ,,new ,,england ,,corn ,,cake4 ,one quart of milk1 one pint of corn meal1 one teacupful of wheat flour1 a teaspoonful of salt1 two tablespoonfuls of melted butter4 ,scald the milk and gradually pour it on the meal2 when cool add the butter and salt1 also a half cup of yeast4 ,do this at night2 in the morning beat thoroughly and add two well-beaten eggs1 and a half teaspoonful of soda1 dissolved in a spoonful of water4 ,pour the mixture into buttered deep earthen plates1 let it stand fifteen minutes to rise again1 then bake from twenty to thirty minutes4 ,,german ,,bread4 ,one pint of milk well boiled1 one teacupful of sugar1 two tablespoonfuls of nice lard or butter1 two-thirds of a teacupful of baker's yeast4 ,make a rising with the milk and yeast2 when light1 mix in the sugar and shortening1 with flour enough to make as soft a dough as can be handled4 ,flour the paste-board well1 roll out about one-half inch thick2 put this quantity into two large pans2 make about a dozen indentures with the finger on the top2 put a small piece of butter in each1 and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon4 ,let this stand for a second rising2 when perfectly light1 bake in a quick oven fifteen or twenty minutes4 ,,corn ,,bread4 ,two cups of sifted meal1 half a cup of flour1 two cups of sour milk1 two well-beaten eggs1 half a cup of molasses or sugar1 a teaspoonful of salt1 two tablespoonfuls of melted butter4 ,mix the meal and flour smoothly and gradually with the milk1 then the butter1 molasses and salt1 then the beaten eggs1 and lastly dissolve a level teaspoonful of baking soda in a little milk and beat thoroughly altogether4 ,bake nearly an hour in well-buttered tins1 not very shallow4 ,this recipe can be made with sweet milk by using baking powder in place of soda4 ,st4 ,charles ,hotel1 ,new ,orleans4 ,,virginia ,,corn ,,bread4 ,three cups of white corn meal1 one cup of flour1 one tablespoonful of sugar1 one teaspoonful of salt1 two heaping teaspoonfuls of baking powder1 one tablespoonful of lard1 three cups of milk and three eggs4 ,sift together the flour1 corn meal1 sugar1 salt and baking powder2 rub in the lard cold1 add the eggs well beaten and then the milk4 ,mix into a moderately stiff batter2 pour it into well-greased1 shallow baking pans 7pie-tins are suitable74 ,bake from thirty to forty minutes4 ,,boston ,,corn ,,bread4 ,one cup of sweet milk1 two of sour milk1 two-thirds of a cup of molasses1 one of wheat flour1 four of corn meal and one teaspoonful of soda2 steam for three hours1 and brown a few minutes in the oven4 ,the same made of sweet milk and baking powder is equally as good4 ,,indian ,,loaf ,,cake4 ,mix a teacupful of powdered white sugar with a quart of rich milk1 and cut up in the milk two ounces of butter1 adding a saltspoonful of salt4 ,put this mixture into a covered pan or skillet1 and set it on the fire till it is scalding hot4 ,then take it off1 and scald with it as much yellow ,indian meal 7previously sifted7 as will make it of the consistency of thick boiled mush4 ,beat the whole very hard for a quarter of an hour1 and then set it away to cool4 ,while it is cooling1 beat three eggs very light1 and stir them gradually into the mixture when it is about as warm as new milk4 ,add a teacupful of good strong yeast and beat the whole another quarter of an hour1 for much of the goodness of this cake depends on its being long and well beaten4 ,then have ready a tin mold or earthen pan with a pipe in the centre 7to diffuse the heat through the middle of the cake74 ,the pan must be very well-buttered as ,indian meal is apt to stick4 ,put in the mixture1 cover it and set it in a warm place to rise4 ,it should be light in about four hours4 ,then bake it two hours in a moderate oven4 ,when done1 turn it out with the broad surface downwards and send it to table hot and whole4 ,cut it into slices and eat it with butter4 ,this will be found an excellent cake4 ,if wanted for breakfast1 mix it and set it to rise the night before4 ,if properly made1 standing all night will not injure it4 ,like all ,indian cakes 7of which this is one of the best71 it should be eaten warm4 ,st4 ,charles ,hotel1 ,new ,orleans4 ,,johnnie ,,cake4 ,sift one quart of ,indian meal into a pan2 make a hole in the middle and pour in a pint of warm water1 adding one teaspoonful of salt2 with a spoon mix the meal and water gradually into a soft dough2 stir it very briskly for a quarter of an hour or more1 till it becomes light and spongy2 then spread the dough smoothly and evenly on a straight1 flat board 7a piece of the head of a flour-barrel will serve for this purpose72 place the board nearly upright before an open fire and put an iron against the back to support it2 bake it well2 when done1 cut it in squares2 send it hot to table1 split and buttered4 ,old ,plantation ,style4 ,,spider ,,corn-,,cake4 ,beat two eggs and one-fourth cup sugar together4 ,then add one cup sweet milk and one cup of sour milk in which you have dissolved one teaspoonful soda4 ,add a teaspoonful of salt4 ,then mix one and two-thirds cups of granulated corn meal and one-third cup flour with this4 ,put a spider or skillet on the range and when it is hot melt in two tablespoonfuls of butter4 ,turn the spider so that the butter can run up on the sides of the pan4 ,pour in the corn-cake mixture and add one more cup of sweet milk1 but do not stir afterwards4 ,put this in the oven and bake from twenty to thirty-five minutes4 ,when done1 there should be a streak of custard through it4 ,,southern ,,corn ,,meal ,,pone ,,or ,,corn ,,dodgers4 ,mix with cold water into a soft dough one quart of southern corn meal1 sifted1 a teaspoonful of salt1 a tablespoonful of butter or lard melted4 ,mold into oval cakes with the hands and bake in a very hot oven1 in well-greased pans4 ,to be eaten hot4 ,the crust should be brown4 ,,raised ,,potato-,,cake4 ,potato-cakes1 to be served with roast lamb or with game1 are made of equal quantities of mashed potatoes and of flour1 say one quart of each1 two tablespoonfuls of butter1 a little salt and milk enough to make a batter as for griddle-cakes2 to this allow half a teacupful of fresh yeast2 let it rise till it is light and bubbles of air form2 then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter2 bake in muffin tins4 ,these are good also with fricasseed chicken2 take them from the tins and drop in the gravy just before sending to the table4 ,,biscuits1 ,,rolls1 ,,muffins1 ,,etc4 ,,general ,,suggestions4 ,in making batter-cakes1 the ingredients should be put together over night to rise1 and the eggs and butter added in the morning2 the butter melted and eggs well beaten4 ,if the batter appears sour in the least1 dissolve a little soda and stir into it2 this should be done early enough to rise some time before baking4 ,water can be used in place of milk in all raised dough1 and the dough should be thoroughly light before making into loaves or biscuits2 then when molding them use as little flour as possible2 the kneading to be done when first made from the sponge1 and should be done well and for some length of time1 as this makes the pores fine1 the bread cut smooth and tender4 ,care should be taken not to get the dough too stiff4 ,where any recipe calls for baking powder1 and you do not have it1 you can use cream of tartar and soda1 in the proportion of one level teaspoonful of soda to two of cream of tartar4 ,when the recipe calls for sweet milk or cream1 and you do not have it1 you may use in place of it sour milk or cream1 and1 in that case1 baking powder or cream of tartar must not be used1 but baking-soda1 using a level teaspoonful to a quart of sour milk2 the milk is always best when just turned1 so that it is solid1 and not sour enough to whey or to be watery4 ,when making biscuits or bread with baking powder or soda and cream of tartar1 the oven should be prepared first2 the dough handled quickly and put into the oven immediately1 as soon as it becomes the proper lightness1 to ensure good success4 ,if the oven is too slow1 the article baked will be heavy and hard4 ,as in beating cake1 never stir ingredients into batter1 but beat them in1 by beating down from the bottom1 and up1 and over again4 ,this laps the air into the batter which produces little air-cells and causes the dough to puff and swell as it comes in contact with the heat while cooking4 ,,to ,,renew ,,stale ,,rolls4 ,to freshen stale biscuits or rolls1 put them into a steamer for ten minutes1 then dry them off in a hot oven2 or dip each roll for an instant in cold water and heat them crisp in the oven4 ,,warm ,,bread ,,for ,,breakfast44 ,dough after it has become once sufficiently raised and perfectly light1 cannot afterwards be injured by setting aside in any cold place where it cannot freeze2 therefore1 biscuits1 rolls1 etc41 can be made late the day before wanted for breakfast4 ,prepare them ready for baking by molding them out late in the evening2 lay them a little apart on buttered tins2 cover the tins with a cloth1 then fold around that a newspaper1 so as to exclude the air1 as that has a tendency to cause the crust to be hard and thick when baked4 ,the best place in summer is to place them in the ice-box1 then all you have to do in the morning 7an hour before breakfast time1 and while the oven is heating7 is to bring them from the ice-box1 take off the cloth and warm it1 and place it over them again2 then set the tins in a warm place near the fire4 ,this will give them time to rise and bake when needed4 ,if these directions are followed rightly1 you will find it makes no difference with their lightness and goodness1 and you can always be sure of warm raised biscuits for breakfast in one hour's time4 ,stale rolls may be made light and flakey by dipping for a moment in cold water1 and placing immediately in a very hot oven to be made crisp and hot4 ,,soda ,,biscuit4 ,one quart of sifted flour1 one teaspoonful of soda1 two teaspoonfuls of cream of tartar1 one teaspoonful of salt2 mix thoroughly1 and rub in two tablespoonfuls of butter and wet with one pint of sweet milk4 ,bake in a quick oven4 ,,baking ,,powder ,,biscuit4 ,two pints of flour1 butter the size of an egg1 three heaping teaspoonfuls of baking powder and one teaspoonful of salt2 make a soft dough of sweet milk or water1 knead as little as possible1 cut out with the usual biscuit-cutter and bake in rather a quick oven4 ,,sour ,,milk ,,biscuit4 ,rub into a quart of sifted flour a piece of butter the size of an egg1 one teaspoonful of salt2 stir into this a pint of sour milk1 dissolve one teaspoonful of soda and stir into the milk just as you add it to the flour2 knead it up quickly1 roll it out nearly half an inch thick and cut out with a biscuit-cutter2 bake immediately in a quick oven4 ,very nice biscuit may be made with sour cream without the butter by the same process4 ,,raised ,,biscuit4 ,sift two quarts of flour in a mixing-pan1 make a hole in the middle of the flour1 pour into this one pint of warm water or new milk1 one teaspoonful of salt1 half a cup of melted lard or butter1 stir in a little flour1 then add half a cupful of yeast1 after which stir in as much flour as you can conveniently with your hand1 let it rise over night2 in the morning add nearly a teaspoonful of soda1 and more flour as is needed to make a rather soft dough2 then mold fifteen to twenty minutes1 the longer the better2 let it rise until light again1 roll this out about half an inch thick and cut out with a biscuit-cutter1 or make it into little balls with your hands2 cover and set in a warm place to rise4 ,when light1 bake a light brown in a moderate oven4 ,rub a little warm butter or sweet lard on the sides of the biscuits when you place them on the tins1 to prevent their sticking together when baked4 ,,light ,,biscuit4 ,no4 #a4 ,take a piece of bread dough that will make about as many biscuits as you wish2 lay it out rather flat in a bowl2 break into it two eggs1 half a cup of sugar1 half a cup of butter2 mix this thoroughly with enough flour to keep it from sticking to the hands and board4 ,knead it well for about fifteen or twenty minutes1 make into small biscuits1 place in a greased pan1 and let them rise until about even with the top of the pan4 ,bake in a quick oven for about half an hour4 ,these can be made in the form of rolls1 which some prefer4 ,,light ,,biscuit4 ,no4 #b4 ,when you bake take a pint of sponge1 one tablespoonful of melted butter1 one tablespoonful of sugar1 the white of one egg beaten to a foam4 ,let rise until light1 mold into biscuits1 and when light bake4 ,,graham ,,biscuits1 ,,with ,,yeast4 ,take one pint of water or milk1 one large tablespoonful of butter1 two tablespoonfuls of sugar1 a half cup of yeast and a pinch of salt2 take enough wheat flour to use up the water1 making it the consistency of batter-cakes2 add the rest of the ingredients and as much ,graham flour as can be stirred in with a spoon2 set it away till morning2 in the morning grease a pan1 flour your hands1 take a lump of dough the size of an egg1 roll it lightly between the palms of your hands1 let them rise twenty minutes1 and bake in a tolerably hot oven4 ,,egg ,,biscuit4 ,sift together a quart of dry flour and three heaping teaspoonfuls of baking powder4 ,rub into this thoroughly a piece of butter the size of an egg2 add two well-beaten eggs1 a tablespoonful of sugar1 a teaspoonful of salt4 ,mix all together quickly into a soft dough1 with one cup of milk1 or more if needed4 ,roll out nearly half of an inch thick4 ,cut into biscuits1 and bake immediately in a quick oven from fifteen to twenty minutes4 ,,parker ,,house ,,rolls4 ,one pint of milk1 boiled and cooled1 a piece of butter the size of an egg1 one-half cupful of fresh yeast1 one tablespoonful of sugar1 one pinch of salt1 and two quarts of sifted flour4 ,melt the butter in the warm milk1 then add the sugar1 salt and flour1 and let it rise over night4 ,mix rather soft4 ,in the morning1 add to this half of a teaspoonful of soda dissolved in a spoonful of water4 ,mix in enough flour to make the same stiffness as any biscuit dough2 roll out not more than a quarter of an inch thick4 ,cut with a large round cutter2 spread soft butter over the tops and fold one-half over the other by doubling it4 ,place them apart a little so that there will be room to rise4 ,cover and place them near the fire for fifteen or twenty minutes before baking4 ,bake in rather a quick oven4 ,,parker ,,house ,,rolls4 7,unfermented47 ,these rolls are made with baking powder1 and are much sooner made1 although the preceding recipe is the old original one from the ,parker ,house4 ,stir into a quart of sifted flour three large teaspoonfuls of baking powder1 a tablespoonful of cold butter1 a teaspoonful of salt and one of sugar1 and a well-beaten egg2 rub all well into the flour1 pour in a pint of cold milk1 mix up quickly into a smooth dough1 roll it out less than half an inch thick1 cut with a large biscuit-cutter1 spread soft butter over the top of each2 fold one-half over the other by doubling it1 lay them a little apart on greased tins4 ,set them immediately in a pretty hot oven4 ,rub over the tops with sweet milk before putting in the oven1 to give them a glaze4 ,,french ,,rolls4 ,three cups of sweet milk1 one cup of butter and lard1 mixed in equal proportions1 one-half cup of good yeast1 or half a cake of compressed yeast1 and a teaspoonful of salt4 ,add flour enough to make a stiff dough4 ,let it rise over night2 in the morning1 add two well-beaten eggs2 knead thoroughly and let it rise again4 ,with the hands1 make it into balls as large as an egg2 then roll between the hands to make long rolls 7about three inches74 ,place close together in even rows on well-buttered pans4 ,cover and let them rise again1 then bake in a quick oven to a delicate brown4 ,,beaten ,,biscuit4 ,two quarts of sifted flour1 a teaspoonful of salt1 a tablespoonful of sweet lard1 one egg2 make up with half a pint of milk1 or if milk is not to be had1 plain water will answer2 beat well until the dough blisters and cracks2 pull off a two-inch square of the dough2 roll it into a ball with the hand2 flatten1 stick with a fork1 and bake in a quick oven4 ,it is not beating hard that makes the biscuit nice1 but the regularity of the motion4 ,beating hard1 the old cooks say1 kills the dough4 ,an old-fashioned ,southern ,recipe4 ,,potato ,,biscuit4 ,boil six good-sized potatoes with their jackets on2 take them out with a skimmer1 drain and squeeze with a towel to ensure being dry2 then remove the skin1 mash them perfectly free from lumps1 add a tablespoonful of butter1 one egg and a pint of sweet milk4 ,when cool1 beat in half a cup of yeast4 ,put in just enough flour to make a stiff dough4 ,when this rises1 make into small cakes4 ,let them rise the same as biscuit and bake a delicate brown4 ,this dough is very fine dropped into meat soups for pot-pie4 ,,vinegar ,,biscuits4 ,take two quarts of flour1 one large tablespoonful of lard or butter1 one tablespoonful and a half of vinegar and one teaspoonful of soda2 put the soda in the vinegar and stir it well2 stir in the flour2 beat two eggs very light and add to it2 make a dough with warm water stiff enough to roll out1 and cut with a biscuit-cutter one inch thick and bake in a quick oven4 ,illustration3 ,,grafton ,,milk ,,biscuits4 ,boil and mash two white potatoes2 add two teaspoonfuls of brown sugar2 pour boiling water over these1 enough to soften them4 ,when tepid1 add one small teacupful of yeast2 when light1 warm three ounces of butter in one pint of milk1 a little salt1 a third of a teaspoonful of soda and flour enough to make stiff sponge2 when risen1 work it on the board1 put it back in the tray to rise again2 when risen1 roll into cakes and let them stand half an hour4 ,bake in a quick oven4 ,these biscuits are fine4 ,,sally ,,lunn4 ,warm one-half cupful of butter in a pint of milk2 add a teaspoonful of salt1 a tablespoonful of sugar1 and seven cupfuls of sifted flour2 beat thoroughly and when the mixture is blood warm1 add four beaten eggs and last of all1 half a cup of good lively yeast4 ,beat hard until the batter breaks in blisters4 ,set it to rise over night4 ,in the morning1 dissolve half a teaspoonful of soda1 stir it into the batter and turn it into a well-buttered1 shallow dish to rise again about fifteen or twenty minutes4 ,bake about fifteen to twenty minutes4 ,the cake should be torn apart1 not cut2 cutting with a knife makes warm bread heavy4 ,bake a light brown4 ,this cake is frequently seen on ,southern tables4 ,,sally ,,lunn4 7,unfermented47 ,rub a piece of butter as large as an egg into a quart of flour2 add a tumbler of milk1 two eggs1 three tablespoonfuls of sugar1 three tablespoonfuls of baking powder and a teaspoonful of salt4 ,scatter the baking powder1 salt and sugar into the flour2 add the eggs1 the butter1 melted1 the milk4 ,stir all together and bake in well-greased round pans4 ,eat warm with butter4 ,,london ,,hot-,,cross ,,buns4 ,three cups of milk1 one cup of yeast1 or one cake of compressed yeast dissolved in a cup of tepid water1 and flour enough to make a thick batter2 set this as a sponge over night4 ,in the morning add half a cup of melted butter1 one cup of sugar1 half a nutmeg grated1 one saltspoonful of salt1 half a teaspoonful of soda1 and flour enough to roll out like biscuit4 ,knead well and set to rise for five hours4 ,roll the dough half an inch thick2 cut in round cakes and lay in rows in a buttered baking-pan1 and let the cakes stand half an hour1 or until light2 then put them in the oven1 having first made a deep cross on each with a knife4 ,bake a light brown and brush over with white of egg beaten stiff with powdered sugar4 ,,rusks1 ,,with ,,yeast4 ,in one large coffeecup of warm milk dissolve half a cake of compressed yeast1 or three tablespoonfuls of home-made yeast2 to this add three well-beaten eggs1 a small cup of sugar and a teaspoonful of salt2 beat these together4 ,use flour enough to make a smooth1 light dough1 let it stand until very light1 then knead it in the form of biscuits2 place them on buttered tins and let them rise until they are almost up to the edge of the tins2 pierce the top of each one and bake in a quick oven4 ,glaze the top of each with sugar and milk1 or the white of an egg1 before baking4 ,some add dried currants1 well-washed and dried in the oven4 ,,rusks4 ,two cups of raised dough1 one of sugar1 half a cup of butter1 two well-beaten eggs1 flour enough to make a stiff dough2 set to rise1 and when light mold into high biscuit and let rise again2 rub damp sugar and cinnamon over the top and place in the oven4 ,bake about twenty minutes4 ,,rusks4 7,unfermented47 ,three cups of flour sifted1 three teaspoonfuls of baking powder1 one teaspoonful of salt1 three tablespoonfuls of sugar1 two tablespoonfuls of butter1 three eggs1 half a nutmeg grated and a teaspoonful of ground cinnamon1 two small cups of milk2 sift together salt1 flour1 sugar and baking powder2 rub in the butter cold2 add the milk1 beaten eggs and spices2 mix into a soft dough1 break off pieces about as large as an egg1 roll them under the hands into round balls1 rub the tops with sugar and water mixed1 and then sprinkle dry sugar over them4 ,bake immediately4 ,,scotch ,,scones4 ,thoroughly mix1 while dry1 one quart of sifted flour1 loosely measured1 with two heaping teaspoonfuls of baking powder2 then rub into it a tablespoonful of cold butter and a teaspoonful of salt4 ,be sure that the butter is well worked in4 ,add sweet milk enough to make a very soft paste4 ,roll out the paste about a quarter of an inch thick1 using plenty of flour on the paste-board and rolling pin4 ,cut it into triangular pieces1 each side about four inches long4 ,flour the sides and bottom of a biscuit tin1 and place the pieces on it4 ,bake immediately in a quick oven from twenty to thirty minutes4 ,when half done1 brush over with sweet milk4 ,some cooks prefer to bake them on a floured griddle1 and cut them a round shape the size of a saucer1 then scarred across to form four quarters4 ,,cracknels4 ,two cups of rich milk1 four tablespoonfuls of butter and a gill of yeast1 a teaspoonful of salt2 mix warm1 add flour enough to make a light dough4 ,when light1 roll thin and cut in long pieces three inches wide1 prick well with a fork and bake in a slow oven4 ,they are to be mixed rather hard and rolled very thin1 like soda crackers4 ,,raised ,,muffins4 ,no4 #a4 ,make a batter of one pint of sweet milk1 one teaspoonful of sugar1 one of salt1 a tablespoonful of butter or sweet lard and a half cup of yeast2 add flour enough to make it moderately thick2 keep it in a warm1 not hot1 place until it is quite light1 then stir in one or two well-beaten eggs1 and half a teaspoonful of soda1 dissolved in a little warm water4 ,let the batter stand twenty-five or thirty minutes longer to rise a little1 turn into well-greased muffin-rings or gem-pans1 and bake in a quick oven4 ,to be served hot and torn open1 instead of cut with a knife4 ,,raised ,,muffins4 ,no4 #b4 ,three pints of flour1 three eggs1 a piece of butter the size of an egg1 two heaping teaspoonfuls of white sugar1 one-half cake of compressed yeast and a quart of milk2 warm the milk with the butter in it2 cool a little1 stir in the sugar and add a little salt2 stir this gradually into the flour1 then add the eggs well beaten2 dissolve the yeast in half a cup of lukewarm water and add to the other ingredients2 if the muffins are wanted for luncheon1 mix them about eight o'clock in the morning2 if for breakfast1 set them at ten o'clock at night2 when ready for baking1 stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water2 butter the muffin-rings or gem-irons and bake in a quick oven4 ,,egg ,,muffins4 7,fine47 ,one quart of flour1 sifted twice2 three eggs1 the whites and yolks beaten separately1 three teacups of sweet milk1 a teaspoonful of salt1 a tablespoonful of sugar1 a large tablespoonful of lard or butter and two heaping teaspoonfuls of baking powder4 ,sift together flour1 sugar1 salt and baking powder2 rub in the lard cold1 add the beaten eggs and milk2 mix quickly into a smooth batter1 a little firmer than for griddle-cakes4 ,grease well some muffin-pans and fill them two-thirds full4 ,bake in a hot oven fifteen or twenty minutes4 ,these made of cream1 omitting the butter1 are excellent4 ,,plain ,,muffins4 ,one egg well beaten1 a tablespoonful of butter and a tablespoonful of sugar1 with a teaspoonful of salt1 all beaten until very light4 ,one cup of milk1 three of sifted flour and three teaspoonfuls of baking powder4 ,one-half ,graham and one-half rye meal may be used instead of wheat flour1 or two cups of corn meal and one of flour4 ,drop on well-greased patty-pans and bake twenty minutes in a rather quick oven1 or bake on a griddle in muffin-rings4 ,,muffins ,,without ,,eggs4 ,one quart of buttermilk1 a teaspoonful of soda dissolved in the milk1 a little salt1 and flour enough to make a stiff batter4 ,drop in hot gem-pans and bake in a quick oven4 ,two or three tablespoonfuls of sour cream will make them a little richer4 ,,tennessee ,,muffins4 ,one pint of corn meal1 one pint of flour1 one tablespoonful of sugar1 one teaspoonful of salt1 three of baking powder1 one tablespoonful of lard or butter1 two eggs and a pint of milk4 ,sift together corn meal1 flour1 sugar1 salt and powder2 rub in lard or butter cold1 and eggs beaten and milk2 mix into batter of consistency of cup-cake2 muffin-rings to be cold and well greased1 then fill two-thirds full4 ,bake in hot oven fifteen minutes4 ,,corn ,,meal ,,muffins4 7,without ,eggs47 ,one cup of flour1 one cup of corn meal1 two tablespoonfuls of sugar1 water to make a thick batter1 or sour milk is better2 mix at night2 in the morning add two tablespoonfuls of melted butter and one teaspoonful of soda2 bake in cake rounds4 ,,hominy ,,muffins4 ,two cups of boiled hominy2 beat it smooth1 stir in three cups of sour milk1 half a cup of melted butter1 two teaspoonfuls of salt1 two tablespoonfuls of sugar2 add three eggs well beaten1 one teaspoonful of soda dissolved in hot water1 two cups of flour4 ,bake quickly4 ,rice muffins may be made in the same manner4 ,,graham ,,gems4 ,no4 #a4 ,two cupfuls of ,graham flour1 one cupful of wheat flour1 two teaspoonfuls of baking powder1 a tablespoonful of sugar1 one of salt and one well-beaten egg4 ,mix with sweet milk to make a thin batter2 beat it well4 ,bake in gem-irons2 have the irons well greased2 fill two-thirds full and bake in a hot oven4 ,will bake in from fifteen to twenty minutes4 ,,graham ,,gems4 ,no4 #b4 ,three cups of sour milk1 one teaspoonful of soda1 one of salt1 one tablespoonful of brown sugar1 one of melted lard or butter1 one or two beaten eggs2 to the egg add the milk1 then the sugar and salt1 then the ,graham flour 7with the soda mixed in71 together with the lard or butter2 make a stiff batter1 so that it will drop1 not pour1 from the spoon4 ,have the gem-pans very hot1 fill and bake fifteen minutes in a hot oven4 ,the same can be made of sweet milk1 using three teaspoonfuls of baking powder instead of soda1 and if you use sweet milk1 put in no shortening4 ,excellent4 ,muffins of all kinds should only be cut just around the edge1 then pulled open with the fingers4 ,,plain ,,graham ,,gems4 ,two cupfuls of the best ,graham meal1 two of water1 fresh and cold1 or milk and water1 and a little salt4 ,stir briskly for a minute or two4 ,have the gem-pan1 hot and well greased1 on the top of the stove while pouring in the batter4 ,then place in a very hot oven and bake forty minutes4 ,it is best to check the heat a little when they are nearly done4 ,as the best prepared gems may be spoiled if the heat is not sufficient1 care and judgment must be used in order to secure this most healthful as well1 as delicious bread4 ,,waffles4 ,take a quart of flour and wet it with a little sweet milk that has been boiled and cooled1 then stir in enough of the milk to form a thick batter4 ,add a tablespoonful of melted butter1 a teaspoonful of salt1 and yeast to raise it4 ,when light add two well-beaten eggs1 heat your waffle-iron1 grease it well and fill it with the batter4 ,two or three minutes will suffice to bake on one side2 then turn the iron over1 and when brown on both sides the cake is done4 ,serve immediately4 ,,continental ,,hotel ,,waffles4 ,put into one quart of sifted flour three teaspoonfuls of baking powder1 one teaspoonful of salt1 one of sugar1 all thoroughly stirred and sifted together2 add a tablespoonful of melted butter1 six well-beaten eggs and a pint of sweet milk2 cook in waffle-irons heated and well greased4 ,serve hot4 ,,newport ,,waffles4 ,make one pint of ,indian meal into mush in the usual way4 ,while hot1 put in a small lump of butter and a dessertspoonful of salt4 ,set the mush aside to cool4 ,meanwhile1 beat separately till very light the whites and yolks of four eggs4 ,add the eggs to the mush1 and cream in gradually one quart of wheaten flour4 ,add half a pint of buttermilk1 or sour cream1 in which has been dissolved half a teaspoonful of carbonate of soda4 ,lastly1 bring to the consistency of thin batter by the addition of sweet milk4 ,waffle-irons should be put on to heat an hour in advance1 that they may be in the proper condition for baking as soon as the batter is ready4 ,have a brisk fire1 butter the irons thoroughly1 but with nicety1 and bake quickly4 ,fill the irons only half full of batter1 that the waffles may have room to rise4 ,,cream ,,waffles4 ,one pint of sour cream1 two eggs1 one pint of flour1 one tablespoonful of corn meal1 one teaspoonful of soda1 half a teaspoonful of salt4 ,beat the eggs separately1 mix the cream with the beaten yolks1 stir in the flour1 corn meal and salt2 add the soda dissolved in a little sweet milk1 and1 lastly1 the whites beaten to a stiff froth4 ,,rice ,,waffles4 ,no4 #a4 ,one quart of flour1 half a teaspoonful of salt1 one teaspoonful of sugar1 two teaspoonfuls of baking powder1 one large tablespoonful of butter1 two eggs1 one and a half pints of milk1 one cupful of hot boiled rice4 ,sift the flour1 salt1 sugar and baking powder well together2 rub the butter into the flour2 beat the eggs well1 separately1 and add the stiff whites last of all4 ,,rice ,,waffles4 ,no4 #b4 ,rub through a sieve one pint of boiled rice1 add it to a tablespoonful of dry flour1 two-thirds of a teaspoonful of salt1 two teaspoonfuls of baking powder4 ,beat separately the yolks and whites of three eggs2 add to the yolks a cup and a half of milk1 work it into the flour1 then add an ounce of melted butter2 beat the whites of eggs thoroughly2 mix the whole together4 ,heat the waffle-iron and grease it evenly2 pour the batter into the half of the iron over the range until nearly two-thirds full1 cover1 allow to cook a moment1 then turn and brown slightly on the other side4 ,,german ,,rice ,,waffles4 ,boil a half pound of rice in milk until it becomes thoroughly soft ,then remove it from the fire1 stirring it constantly1 and adding1 a little at a time1 one quart of sifted flour1 five beaten eggs1 two spoonfuls of yeast1 a half pound of melted butter1 a little salt and a teacupful of warm milk4 ,set the batter in a warm place1 and1 when risen1 bake in the ordinary way4 ,,berry ,,tea-,,cakes4 ,nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar1 two eggs1 one and a half cups of milk1 one heaping teaspoonful of baking powder1 a piece of butter the size of an egg and flour sufficient to make a stiff batter4 ,in this batter stir a pint bowl of fruit--any fresh are nice--or canned berries with the juice poured off4 ,serve while warm and they are a dainty addition to the tea-table4 ,eaten with butter4 ,,rye ,,drop-,,cakes4 ,one pint of warm milk1 with half a teaspoonful of soda dissolved in it1 a little salt1 four eggs well beaten1 and rye flour enough to make a thin batter2 bake in small cups1 buttered1 and in a hot oven1 or in small cakes upon a hot griddle4 ,,wheat ,,drop-,,cakes4 ,one pint of cream1 six eggs well beaten1 a little salt1 and wheat flour enough to make a thin batter2 bake in little cups buttered and in a hot oven fifteen minutes4 ,,pop-,,overs4 ,two cups of flour1 two cups of sweet milk1 two eggs1 one teaspoonful of butter1 one teaspoonful of salt1 bake in cups in a quick oven fifteen minutes4 ,serve hot with a sweet sauce4 ,,flannel ,,cakes4 7,with ,yeast47 ,heat a pint of sweet milk and into it put two heaping tablespoonfuls of butter1 let it melt1 then add a pint of cold milk and the well-beaten yolks of four eggs--placing the whites in a cool place2 also1 a teaspoonful of salt1 four tablespoonfuls of home-made yeast and sufficient flour to make a stiff batter2 set it in a warm place to rise2 let it stand three hours or over night2 before baking add the beaten whites2 bake like any other griddle-cakes4 ,be sure to make the batter stiff enough1 for flour must not be added after it has risen1 unless it is allowed to rise again4 ,these1 half corn meal and half wheat1 are very nice4 ,,feather ,,griddle-,,cakes4 7,with ,yeast47 ,make a batter1 at night1 of a pint of water or milk1 a teaspoonful of salt1 and half a teacupful of yeast2 in the morning1 add to it one teacupful of thick1 sour milk1 two eggs well beaten1 a level tablespoonful of melted butter1 a level teaspoonful of soda and flour enough to make the consistency of pancake batter2 let stand twenty minutes1 then bake4 ,this is a convenient way1 when making sponge for bread over night1 using some of the sponge4 ,,wheat ,,griddle-,,cakes4 ,three cups of flour1 one teaspoonful of salt1 three teaspoonfuls of baking powder sifted together2 beat three eggs and add to three cupfuls of sweet milk1 also a tablespoonful of melted butter2 mix all into a smooth batter1 as thick as will run in a stream from the lips of a pitcher4 ,bake on a well-greased1 hot griddle1 a nice light brown4 ,very good4 ,,sour ,,milk ,,griddle-,,cakes4 ,make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish2 add two beaten eggs1 a teaspoonful of salt1 a tablespoonful of melted butter1 and a level teaspoonful of soda dissolved in a little milk or cold water1 added last2 then bake on a hot griddle1 well greased1 brown on both sides4 ,,corn ,,meal ,,griddle-,,cakes4 7,with ,yeast47 ,stir into one quart of boiling milk three cups of corn meal2 after it cools add one cup of white flour1 a teaspoonful of salt and three tablespoonfuls of home-made yeast4 ,mix this over night4 ,in the morning add one tablespoonful of melted butter or lard1 two beaten eggs and a teaspoonful of soda dissolved in a little water4 ,this batter should stand a few minutes1 after adding the butter and soda1 that it should have time to rise a little2 in the meantime the griddle could be heating4 ,take a small stick like a good-sized skewer1 wind a bit of cloth around the end of it1 fasten it by winding a piece of thread around that and tying it firm4 ,melt together a tablespoonful of butter and lard4 ,grease the griddle with this4 ,between each batch of cakes1 wipe the griddle off with a clean paper or cloth and grease afresh4 ,put the cakes on by spoonfuls1 or pour them carefully from a pitcher1 trying to get them as near the same size as possible4 ,as soon as they begin to bubble all over turn them1 and cook on the other side till they stop puffing4 ,the second lot always cooks better than the first1 as the griddle becomes evenly heated4 ,,corn ,,meal ,,griddle-,,cakes4 ,scald two cups of sifted meal1 mix with a cup of wheat flour and a teaspoonful of salt4 ,add three well-beaten eggs2 thin the whole with sour milk enough to make it the right consistency4 ,beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water4 ,if you use sweet milk1 use two large teaspoonfuls of baking powder instead of soda4 ,,griddle-,,cakes4 7,very ,good47 ,one quart of ,graham flour1 half a pint of ,indian meal1 one gill of yeast1 a teaspoonful of salt2 mix the flour and meal1 pour on enough warm water to make batter rather thicker than that for buckwheat cakes1 add the yeast1 and when light bake on griddle not too hot4 ,,graham ,,griddle-,,cakes4 ,mix together dry two cups of ,graham flour1 one cup wheat flour1 two heaping teaspoonfuls of baking powder and one teaspoonful of salt4 ,then add three eggs well beaten1 one tablespoonful of lard or butter melted and three cups of sweet milk4 ,cook immediately on a hot griddle4 ,,bread ,,griddle-,,cakes4 ,one quart of milk1 boiling hot2 two cups fine bread crumbs1 three eggs1 one tablespoonful melted butter1 one-half teaspoonful salt1 one-half teaspoonful soda dissolved in warm water2 break the bread into the boiling milk1 and let stand for ten minutes in a covered bowl1 then beat to a smooth paste2 add the yolks of the eggs well whipped1 the butter1 salt1 soda1 and finally the whites of the eggs previously whipped stiff1 and add half of a cupful of flour4 ,these can also be made of sour milk1 soaking the bread in it over night and using a little more soda4 ,,rice ,,griddle-,,cakes4 ,two cupfuls of cold boiled rice1 one pint of flour1 one teaspoonful sugar1 one-half teaspoonful salt1 one and one-half teaspoonfuls baking powder1 one egg1 a little more than half a pint of milk4 ,sift together flour1 sugar1 salt and powder2 add rice free from lumps1 diluted with beaten egg and milk2 mix into smooth batter4 ,have griddle well heated1 make cakes large1 bake nicely brown1 and serve with maple syrup4 ,,potato ,,griddle-,,cakes4 ,twelve large potatoes1 three heaping tablespoonfuls of flour1 one teaspoonful of baking powder1 one-half teaspoonful salt1 one or two eggs1 two teacupfuls of boiling milk4 ,the potatoes are peeled1 washed and grated into a little cold water 7which keeps them white71 then strain off water and pour on boiling milk1 stir in eggs1 salt and flour1 mixed with the baking powder2 if agreeable1 flavor with a little fine chopped onion2 bake like any other pancakes1 allowing a little more lard or butter4 ,serve with stewed or preserved fruit1 especially with huckleberries4 ,,green ,,corn ,,griddle-,,cakes4 ,one pint of milk1 two cups grated green corn1 a little salt1 two eggs1 a teaspoonful of baking powder1 flour sufficient to make a batter to fry on the griddle4 ,butter them hot and serve4 ,,huckleberry ,,griddle-,,cakes4 ,made the same as above1 leaving out one cup of milk1 adding one tablespoonful of sugar and a pint of huckleberries rolled in flour4 ,blackberries or raspberries can be used in the same manner4 ,,french ,,griddle-,,cakes4 ,beat together until smooth six eggs and a pint sifted flour2 melt one ounce of butter and add to the batter1 with one ounce of sugar and a cup of milk2 beat until smooth2 put a tablespoonful at a time into a frying pan slightly greased1 spreading the batter evenly over the surface by tipping the pan about2 fry to a light brown2 spread with jelly1 roll up1 dust with powdered sugar and serve hot4 ,,raised ,,buckwheat ,,cakes4 ,take a small crock or large earthen pitcher1 put into it a quart of warm water or half water and milk1 one heaping teaspoonful of salt2 then stir in as much buckwheat flour as will thicken it to rather a stiff batter2 lastly1 add half a cup of yeast2 make it smooth1 cover it up warm to rise over night2 in the morning add a small1 level teaspoonful of soda dissolved in a little warm water2 this will remove any sour taste1 if any1 and increase the lightness4 ,not a few object to eating buckwheat1 as its tendency is to thicken the blood1 and also to produce constipation2 this can be remedied by making the batter one-third corn meal and two-thirds buckwheat1 which makes the cakes equally as good4 ,many prefer them in this way4 ,,buckwheat ,,cakes ,,without ,,yeast4 ,two cups of buckwheat flour1 one of wheat flour1 a little salt1 three teaspoonfuls baking powder2 mix thoroughly and add about equal parts of milk and water until the batter is of the right consistency then stir until free from lumps4 ,if they do not brown well1 add a little molasses4 ,,buckwheat ,,cakes4 ,half a pint of buckwheat flour1 a quarter of a pint of corn meal1 a quarter of a pint of wheat flour1 a little salt1 two eggs beaten very light1 one quart of new milk 7made a little warm and mixed with the eggs before the flour is put in71 one tablespoonful of butter or sweet lard1 two large tablespoonfuls of yeast4 ,set it to rise at night for the morning4 ,if in the least sour1 stir in before baking just enough soda to correct the acidity4 ,a very nice1 but more expensive1 recipe4 ,,swedish ,,griddle-,,cakes4 ,one pint of white flour1 sifted2 six eggs1 whites and yolks beaten separately to the utmost2 one saltspoonful of salt2 one saltspoonful of soda dissolved in vinegar2 milk to make a thin batter4 ,beat the yolks light1 add the salt1 soda1 two cupfuls of milk1 then the flour and beaten whites alternately2 thin with more milk if necessary4 ,,corn ,,meal ,,fritters4 ,one pint of sour milk1 one teaspoonful of salt1 three eggs1 one tablespoonful of molasses or sugar1 one handful of flour1 and corn meal enough to make a stiff batter2 lastly1 stir in a small teaspoonful of soda1 dissolved in a little warm water4 ,this recipe is very nice made of rye flour4 ,,cream ,,fritters4 ,one cup of cream1 five eggs--the whites only1 two full cups prepared flour1 one saltspoonful of nutmeg1 a pinch of salt4 ,stir the whites into the cream in turn with the flour1 put in nutmeg and salt1 beat all up hard for two minutes4 ,the batter should be rather thick4 ,fry in plenty of hot1 sweet lard1 a spoonful of batter for each fritter4 ,drain1 and serve upon a hot1 clean napkin4 ,eat with jelly sauce4 ,pull1 not cut1 them open4 ,very nice4 ,,currant ,,fritters4 ,two cupfuls dry1 fine bread crumbs1 two tablespoonfuls of prepared flour1 two cups of milk1 one-half pound currants1 washed and well dried1 five eggs whipped very light1 one-half cup powdered sugar1 one tablespoonful butter1 one-half teaspoonful mixed cinnamon and nutmeg4 ,boil the milk and pour over the bread4 ,mix and put in the butter4 ,let it get cold4 ,beat in next the yolks and sugar1 the seasoning1 flour and stiff whites2 finally1 the currants dredged whitely with flour4 ,the batter should be thick4 ,drop in great spoonfuls into the hot lard and fry4 ,drain them and send hot to table4 ,eat with a mixture of wine and powdered sugar4 ,,wheat ,,fritters4 ,three eggs1 one and a half cups of milk1 three teaspoonfuls baking powder1 salt1 and flour enough to make quite stiff1 thicker than batter cakes4 ,drop into hot lard and fry like doughnuts4 ,a ,good ,sauce for the ,above4--,one cup of sugar1 two tablespoonfuls of butter1 one teaspoonful of flour beaten together2 half a cup boiling water2 flavor with extract lemon and boil until clear4 ,or serve with maple syrup4 ,,apple ,,fritters4 ,make a batter in the proportion of one cup sweet milk to two cups flour1 a heaping teaspoonful of baking powder1 two eggs beaten separately1 one tablespoonful of sugar and a saltspoon of salt2 heat the milk a little more than milk-warm1 add it slowly to the beaten yolks and sugar2 then add flour and whites of the eggs2 stir all together and throw in thin slices of good sour apples1 dipping the batter up over them2 drop into boiling hot lard in large spoonfuls with pieces of apple in each1 and fry to a light brown4 ,serve with maple syrup1 or a nice syrup made with clarified sugar4 ,bananas1 peaches1 sliced oranges and other fruits can be used in the same batter4 ,,pineapple ,,fritters4 ,make a batter as for apple fritters2 then pare one large pineapple1 cut it in slices a quarter of an inch thick1 cut the slices in halves1 dip them into the batter and fry them1 and serve them as above4 ,,peach ,,fritters4 ,peel the peaches1 split each in two and take out the stones2 dust a little powdered sugar over them2 dip each piece in the batter and fry in hot fat4 ,a sauce to be served with them may be made as follows3 ,put an ounce of butter in a saucepan and whisk it to a cream2 add four ounces of sugar gradually4 ,beat the yolks of two eggs2 add to them a dash of nutmeg and a gill each of cold water and rum2 stir this into the luke-warm batter and allow it to heat gradually4 ,stir constantly until of a smooth1 creamy consistency1 and serve4 ,the batter is made as follows3 ,beat the yolks of three eggs2 add to them a gill of milk1 or half of a cupful1 a saltspoonful of salt1 four ounces of flour2 mix4 ,if old flour is used a little more milk may be found necessary4 ,,golden-,,ball ,,fritters4 ,put into a stewpan a pint of water1 a piece of butter as large as an egg and a tablespoonful of sugar4 ,when it boils stir into it one pint of sifted flour1 stirring briskly and thoroughly4 ,remove from the fire1 and when nearly cooled beat into it six eggs1 each one beaten separately and added one at a time1 beating the batter between each4 ,drop the stiff dough into boiling lard by teaspoonfuls4 ,eat with syrup1 or melted sugar and butter flavored4 ,stirring the boiling lard around and around1 so that it whirls when you drop in the fritters1 causes them to assume a round shape like balls4 ,,cannelons1 ,,or ,,fried ,,puffs4 ,half a pound of puff paste1 apricot or any kind of preserve that may be preferred1 hot lard4 ,cannelons1 which are made of puff paste rolled very thin1 with jam enclosed1 and cut out in long1 narrow rolls or puffs1 make a very pretty and elegant dish4 ,make some good puff paste1 roll it out very thin1 and cut it into pieces of an equal size1 about two inches wide and eight inches long2 place upon each piece a spoonful of jam1 wet the edges with the white of egg and fold the paste over twice2 slightly press the edges together1 that the jam may not escape in the frying1 and when all are prepared1 fry them in boiling lard until of a nice brown1 letting them remain by the side of the fire after they are colored1 that the paste may be thoroughly done4 ,drain them before the fire1 dish on a d'oyley1 sprinkle over them sifted sugar and serve4 ,these cannelons are very delicious made with fresh instead of preserved fruit1 such as strawberries1 raspberries or currants2 they should be laid in the paste1 plenty of pounded sugar sprinkled over and folded and fried in the same manner as stated above4 ,,german ,,fritters4 ,take slices of stale bread cut in rounds or stale cake2 fry them in hot lard1 like crullers1 to a light brown4 ,dip each slice when fried in boiling milk1 to remove the grease2 drain quickly1 dust with powdered sugar or spread with preserves4 ,pile on a hot plate and serve4 ,sweet wine sauce poured over them is very nice4 ,,hominy ,,fritters4 ,take one pint of hot boiled hominy1 two eggs1 half a teaspoonful of salt and a tablespoonful of flour2 thin it a little with cold milk2 when cold add a teaspoonful of baking powder1 mix thoroughly1 drop tablespoonfuls of it into hot fat and fry to a delicate brown4 ,,parsnip ,,fritters4 ,take three or four good-sized parsnips4 ,boil them until tender4 ,mash and season with a little butter1 a pinch of salt and a slight sprinkling of pepper4 ,have ready a plate with some sifted flour on it4 ,drop a tablespoonful of the parsnip in the flour and roll it about until well coated and formed into a ball4 ,when you have a sufficient number ready1 drop them into boiling drippings or lard1 as you would a fritter2 fry a delicate brown and serve hot4 ,do not put them in a covered dish1 for that would steam them and deprive them of their crispness1 which is one of their great charms4 ,these are also very good fried in a frying pan with a small quantity of lard and butter mixed1 turning them over so as to fry both sides brown4 ,,green ,,corn ,,fritters4 ,one pint of grated1 young and tender1 green corn1 three eggs1 two tablespoonfuls of milk or cream1 one tablespoonful of melted butter1 if milk is used1 a teaspoonful of salt4 ,beat the eggs well1 add the corn by degrees1 also the milk and butter2 thicken with just enough flour to hold them together1 adding a teaspoonful of baking powder to the flour4 ,have ready a kettle of hot lard1 drop the corn from the spoon into the fat and fry a light brown4 ,they are also nice fried in butter and lard mixed1 the same as fried eggs4 ,,cream ,,short-,,cake4 ,sift one quart of fine white flour1 rub into it three tablespoonfuls of cold butter1 a teaspoonful of salt1 a tablespoonful of white sugar4 ,add a beaten egg to a cup of sour cream1 turn it into the other ingredients1 dissolve a teaspoonful of soda in a spoonful of water1 mix all together1 handling as little as possible2 roll lightly into two round sheets1 place on pie-tins and bake from twenty to twenty-five minutes in a quick oven4 ,this crust is delicious for fruit short-cake4 ,,strawberry ,,short-,,cake4 ,make a rule of baking powder biscuit1 with the exception of a little more shortening2 divide the dough in half2 lay one-half on the molding board 7half the dough makes one short-cake71 divide this half again1 and roll each piece large enough to cover a biscuit-tin1 or a large sized pie-tin2 spread soft butter over the lower one and place the other on top of that2 proceed with the other lump of dough the same1 by cutting it in halves1 and putting on another tin4 ,set them in the oven2 when sufficiently baked take them out1 separate each one by running a large knife through where the cold soft butter was spread4 ,then butter plentifully each crust1 lay the bottom of each on earthen platters or dining-plates2 cover thickly with a quart of strawberries that have been previously prepared with sugar1 lay the top crusts on the fruit4 ,if there is any juice left pour it around the cake4 ,this makes a delicious short-cake4 ,peaches1 raspberries1 blackberries and huckleberries can be substituted for strawberries4 ,always send to the table with a pitcher of sweet cream4 ,,orange ,,short-,,cake4 ,peel two large oranges1 chop them fine1 remove the seeds1 add half a peeled lemon and one cup of sugar4 ,spread between the layers of short-cake while it is hot4 ,illustration3 ,,icing ,,the ,,cakes4 ,,lemon ,,short-,,cake4 ,make a rich biscuit dough1 same as above recipe4 ,while baking1 take a cup and a quarter of water1 a cup and a half of sugar1 and two lemons1 peel1 juice and pulp1 throwing away the tough part of the rind2 boil this for some little time2 then stir in three crackers rolled fine2 split the short-cakes while hot1 spread with butter1 then with the mixture4 ,to be eaten warm4 ,,huckleberry ,,short-,,cake4 ,two cupfuls of sugar1 half a cupful of butter1 one pint of sweet milk1 one tablespoonful of salt1 two heaping teaspoonfuls of baking powder sifted into a quart of flour1 or enough to form a thick batter2 add a quart of the huckleberries2 to be baked in a dripper2 cut into squares for the table and served hot with butter4 ,blackberries may be used the same4 ,,fried ,,dinner-,,rolls4 ,when making light raised bread1 save out a piece of dough nearly the size of a small loaf4 ,roll it out on the board1 spread a tablespoonful of melted butter over it4 ,dissolve a quarter of a teaspoonful of soda in a tablespoonful of water and pour that also over it2 work it all well into the dough1 roll it out into a sheet not quite half an inch thick4 ,cut it in strips three inches long and one inch wide4 ,lay them on buttered tins1 cover with a cloth and set away in a cool place until an hour before dinner time2 then set them by the fire where they will become light4 ,while they are rising1 add to a frying-pan a tablespoonful of cold butter and one of lard2 ,when it boils clear and is hot1 lay as many of the rolls in as will fry nicely4 ,as soon as they brown on one side turn them over and brown the other2 then turn them on the edges and brown the sides4 ,add fresh grease as is needed4 ,eat them warm in place of bread4 ,nice with warm meat dinner4 ,,newport ,,breakfast-,,cakes4 ,take one quart of dough from the bread at an early hour in the morning2 break three eggs1 separating yolks and whites1 both to be whipped to a light froth2 mix them into the dough and gradually add two tablespoonfuls of melted butter1 one of sugar1 one teaspoonful of soda1 and enough warm milk with it until it is a batter the consistency of buckwheat cakes2 beat it well and let it rise until breakfast time4 ,have the griddle hot and nicely greased1 pour on the batter in small round cakes and bake a light brown1 the same as any griddle cake4 ,,puff ,,balls4 ,to a piece of butter as large as an egg stirred until soft2 add three well-beaten eggs1 a pinch of salt and half a teacupful of sour cream4 ,stir well together1 then add enough flour to make a very thick batter4 ,drop a spoonful of this into boiling water4 ,cook until the puffs rise to the surface4 ,dish them hot with melted butter turned over them4 ,nice accompaniment to a meat dinner as a side-dish--similar to plain macaroni4 ,,breakfast ,,puffs4 ,two cups of sour milk1 one teaspoonful of soda1 one teaspoonful of salt1 one egg and flour enough to roll out like biscuit dough4 ,cut into narrow strips an inch wide and three inches long1 fry brown in hot lard like doughnuts4 ,serve hot2 excellent with coffee4 ,or fry in a spider with an ounce each of lard and butter1 turning and browning all four of the sides4 ,,english ,,crumpets4 ,one quart of warm milk1 half a cup of yeast1 one teaspoonful of salt1 flour enough to make a stiff batter2 when light1 add half a cupful of melted butter1 a teaspoonful of soda dissolved in a little water and a very little more flour2 let it stand twenty minutes or until light4 ,grease some muffin-rings1 place them on a hot griddle and fill them half full of the batter2 when done on one side turn and bake the other side4 ,butted them while hot2 pile one on another and serve immediately4 ,,plain ,,crumpets4 ,mix together thoroughly while dry one quart of sifted flour1 loosely measured1 two heaping teaspoonfuls baking powder and a little salt2 then add two tablespoonfuls of melted butter and sweet milk enough to make a thin dough4 ,bake quickly in muffin-rings or patty-pans4 ,,prepared ,,bread ,,crumbs4 ,take pieces of stale bread1 break them in small bits1 put them on a baking pan and place them in a moderate oven1 watching closely that they do not scorch2 then take them while hot and crisp and roll them1 crushing them4 ,sift them1 using the fine crumbs for breading cutlets1 fish1 croquettes1 etc4 ,the coarse ones may be used for puddings1 pancakes1 etc4 ,,crackers4 ,sift into a pint of flour a heaping teaspoonful of baking powder1 four tablespoonfuls of melted butter1 half a teaspoonful salt and the white of an egg beaten and one cup of milk2 mix it with more flour1 enough to make a very stiff dough1 as stiff as can be rolled out2 pounded and kneaded a long time4 ,roll very thin like pie crust and cut out either round or square4 ,bake a light brown4 ,stale crackers are made crisp and better by placing them in the oven a few moments before they are needed for the table4 ,,french ,,crackers4 ,six eggs1 twelve tablespoonfuls of sweet milk1 six tablespoonfuls of butter1 half a teaspoonful of soda2 mold with flour1 pounding and working half an hour2 roll it thin4 ,bake with rather quick fire4 ,,corn ,,meal ,,mush ,,or ,,hasty ,,pudding4 ,put two quarts of water into a clean dinner-pot or stewpan1 cover it and let it become boiling hot over the fire2 then add a tablespoonful of salt1 take off the light scum from the top1 have sweet1 fresh yellow or white corn meal2 take a handful of the meal with the left hand and a pudding-stick in the right1 then with the stick1 stir the water around and by degrees let fall the meal2 when one handful is exhausted1 refill it2 continue to stir and add meal until it is as thick as you can stir easily1 or until the stick will stand in it2 stir it awhile longer2 let the fire be gentle2 when it is sufficiently cooked1 which will be in half an hour1 it will bubble or puff up2 turn it into a deep basin4 ,this is eaten cold or hot1 with milk or with butter and syrup or sugar1 or with meat and gravy1 the same as potatoes or rice4 ,,fried ,,mush4 ,make it like the above recipe1 turn it into bread tins and when cold slice it1 dip each piece in flour and fry it in lard and butter mixed in the frying pan1 turning to brown well both sides4 ,must be served hot4 ,,graham ,,mush4 ,sift ,graham meal slowly into boiling salted water1 stirring briskly until thick as can be stirred with one hand2 serve with milk or cream and sugar1 or butter and syrup4 ,it will be improved by removing from the kettle to a pan1 as soon as thoroughly mixed1 and steaming three or four hours4 ,it may also be eaten cold1 or sliced and fried1 like corn meal mush4 ,,oatmeal4 ,soak one cup of oatmeal in a quart of water over night1 boil half an hour in the morning1 salted to taste4 ,it is better to cook it in a dish set into a dish of boiling water4 ,,rice ,,croquettes4 ,boil for thirty minutes one cup of well-washed rice in a pint of milk2 whip into the hot rice the following ingredients3 ,two ounces of butter1 two ounces of sugar1 some salt1 and when slightly cool add the yolks of two eggs well beaten2 if too stiff pour in a little more milk2 when cold1 roll into small balls and dip in beaten eggs1 roll in fine cracker or bread crumbs1 and fry same as doughnuts4 ,or they may be fried in the frying pan1 with a tablespoonful each of butter and lard mixed1 turning and frying both sides brown4 ,serve very hot4 ,,hominy4 ,this form of cereal is very little known and consequently little appreciated in most ,northern households4 ,big hominy and little hominy1 as they are called in the ,south1 are staple dishes there and generally take the place of oatmeal1 which is apt to be too heating for the climate4 ,the former is called samp here4 ,it must be boiled for at least eight hours to be properly cooked1 and may then be kept on hand for two or three days and warmed over1 made into croquettes or balls1 or fried in cakes4 ,the fine hominy takes two or three hours for proper cooking1 and should be cooked in a dish set into another of boiling water1 and kept steadily boiling until thoroughly soft4 ,,hominy ,,croquettes4 ,to a cupful of cold boiled hominy1 add a teaspoonful of melted butter1 and stir it well1 adding by degrees a cupful of milk1 till all is made into a soft1 light paste2 add a teaspoonful of white sugar1 a pinch of salt1 and one well-beaten egg4 ,roll it into oval balls with floured hands1 dipped in beaten egg1 then rolled in cracker crumbs1 and fry in hot lard4 ,the hominy is best boiled the day or morning before using4 ,,boiled ,,rice4 ,take half or quarter of a pound of the best quality of rice2 wash it in a strainer1 and put it in a saucepan1 with a quart of clean water and a pinch of salt2 let it boil slowly till the water is all evaporated--see that it does not burn--then pour in a teacupful of new milk2 stir carefully from the bottom of the saucepan1 so that the upper grain may go under1 but do not smash it2 close the lid on your saucepan carefully down1 and set it on a cooler part of the fire1 where it will not boil2 as soon as it has absorbed the added milk1 serve it up with fresh new milk1 adding fruit and sugar for those who like them4 ,another nice way to cook rice is to take one teacupful of rice and one quart of milk1 place in a steamer1 and steam from two to three hours2 when nearly done1 stir in a piece of butter as large as the yolk of an egg1 and a pinch of salt4 ,you can use sugar if you like4 ,the difference in the time of cooking depends on your rice--the older the rice1 the longer it takes to cook4 ,,samp1 ,,or ,,hulled ,,corn4 ,an old-fashioned way of preparing hulled corn was to put a peck of old1 dry1 ripe corn into a pot filled with water1 and with it a bag of hardwood ashes1 say a quart4 ,after soaking a while it was boiled until the skins or hulls came off easily4 ,the corn was then washed in cold water to get rid of the taste of potash1 and then boiled until the kernels were soft4 ,another way was to take the lye from the leaches where potash was made1 dilute it1 and boil the corn in this until the skins or hulls came off4 ,it makes a delicious dish1 eaten with milk or cream4 ,,cracked ,,wheat4 ,soak the wheat over night in cold water1 about a quart of water to a cup of wheat2 cook it as directed for oatmeal2 should be thoroughly done4 ,eaten with sugar and cream4 ,,oat ,,flakes4 ,this healthful oat preparation may be procured from the leading grocers and is prepared as follows3 ,put into a double saucepan or porcelain-lined pan a quart of boiling water1 add a saltspoonful of salt1 and when it is boiling add1 or rather stir in gradually1 three ounces of flakes4 ,keep stirring to prevent burning4 ,let it boil from fifteen to twenty minutes and serve with cream and sugar4 ,ordinarily oatmeal requires two hours' steady cooking to make it palatable and digestible4 ,wheaten grits and hominy one hour1 but a half hour longer cooking will not injure them and makes them easier of digestion4 ,never be afraid of cooking cereals or preparations from cereals too long1 no matter what the directions on the package may be4 ,,steamed ,,oatmeal4 ,to one teacupful oatmeal add a quart of cold water1 a teaspoonful of salt2 put in a steamer over a kettle of cold water1 gradually heat and steam an hour and a half after it begins to cook4 ,,hominy4 ,hominy is a preparation of ,indian corn1 broken or ground1 either large or small1 and is an excellent breakfast dish in winter or summer4 ,wash the hominy thoroughly in on #c or two waters1 then cover it with twice its depth of cold water and let it come to a boil slowly4 ,if it be the large hominy1 simmer six hours2 if the small hominy1 simmer two hours4 ,when the water evaporates add hot water2 when done it may be eaten with cream1 or allowed to become cold and warmed up in the frying pan1 using a little butter to prevent burning4 ,,toast4 ,toast should be made of stale bread1 or at least of bread that has been baked a day4 ,cut smoothly in slices1 not more than half an inch thick2 if the crust is baked very hard1 trim the edges and brown very evenly1 but if it happens to burn1 that should be scraped off4 ,toast that is to be served with anything turned over it1 should have the slices first dipped quickly in a dish of hot water turned from the boiling tea-kettle1 with a little salt thrown in4 ,cold biscuits cut in halves1 and the under crust sliced off1 then browned evenly on both sides1 make equally as good toast4 ,the following preparations of toast are almost all of them very nice dishes1 served with a family breakfast4 ,,milk ,,toast4 ,put over the fire a quart of milk1 put into it a tablespoonful of cold butter1 stir a heaping teaspoonful of flour into half a gill of milk2 as soon as the milk on the fire boils1 stir in the flour1 add a teaspoonful of salt2 let all boil up once1 remove from the fire1 and dip in this slices of toasted bread4 ,when all are used up1 pour what is left of the scalded milk over the toast4 ,cover and send to the table hot4 ,,cream ,,toast4 ,heat a pint of milk to boiling and add a piece of butter the size of an egg2 stir a tablespoonful of flour smoothly into a cup of rich cream1 and add some of the boiling milk to this2 heat it gradually and prevent the flour from lumping2 then stir into the boiling milk and let it cook a few moments2 salt to taste4 ,after taking from the fire stir in a beaten egg2 strain the mixture on to toast lightly buttered4 ,,american ,,toast4 ,to one egg thoroughly beaten1 put one cup of sweet milk and a little salt4 ,slice light bread and dip into the mixture1 allowing each slice to absorb some of the milk2 then brown on a hot buttered griddle or thick-bottomed frying pan2 spread with butter and serve hot4 ,,nuns' ,,toast4 ,cut four or five hard-boiled eggs into slices4 ,put a piece of butter half the size of an egg into a saucepan and when it begins to bubble add a finely chopped onion4 ,let the onion cook a little without taking color1 then stir in a teaspoonful of flour4 ,add a cupful of milk and stir until it becomes smooth2 then put in the slices of eggs and let them get hot4 ,pour over neatly trimmed slices of hot buttered toast4 ,the sauce must be seasoned to taste with pepper and salt4 ,,cheese ,,toast4 ,no4 #a4 ,toast thin slices of bread an even1 crisp brown4 ,place on a warm plate1 allowing one small slice to each person1 and pour on enough melted cheese to cover them4 ,rich new cheese is best4 ,serve while warm4 ,many prefer a little prepared mustard spread over the toast before putting on the cheese4 ,,cheese ,,toast4 ,no4 #b4 ,put half an ounce of butter in a frying pan2 when hot add gradually four ounces of mild ,american cheese4 ,whisk it thoroughly until melted4 ,beat together half a pint of cream and two eggs2 whisk into the cheese1 add a little salt1 pour over the crisp toast1 and serve4 ,the two above recipes are usually called ,welsh ,rarebit4 ,,oyster ,,toast4 ,select the large ones1 used for frying1 and first dip them in beaten egg1 then in either cracker or bread crumbs and cook upon a fine wire gridiron1 over a quick fire4 ,toast should be made ready in advance1 and a rich cream sauce poured over the whole4 ,after pouring on the sauce1 finely cut celery strewn over the top adds to their delicacy4 ,or wash oysters in the shell and put them on hot coals1 or upon the top of a hot stove1 or bake them in a hot oven2 open the shells with an oyster-knife1 taking care to lose none of the liquor4 ,dip the toast into hot1 salted water quickly and turn out the oyster and liquor over the toast2 season with salt and pepper and a teaspoonful of melted butter over each4 ,oysters steamed in the shell are equally as good4 ,,mushrooms ,,on ,,toast4 ,peel a quart of mushrooms and cut off a little of the root end4 ,melt an ounce of butter in the frying pan and fry in it half a pound of raw minced steak2 add two saltspoonfuls of salt1 a pinch of cayenne and a gill of hot water2 fry until the juices are extracted from the meat2 tilt the pan and squeeze the meat with the back of the spoon until there is nothing left but dry meat1 then remove it2 add the mushrooms to the liquid and if there is not enough of it1 add more butter2 toss them about a moment and pour out on hot toast4 ,some add a little sherry to the dish before removing from the fire4 ,,tomato ,,toast4 ,pare and stew a quart of ripe tomatoes until smooth4 ,season with salt1 pepper and a tablespoonful of butter4 ,when done1 add one cup sweet cream and a little flour4 ,let it scald1 but not boil2 remove at once4 ,pour over slices of dipped toast1 well buttered4 ,,eggs ,,on ,,toast4 ,various preparations of eggs can be served on toast1 first dipping slices of well-toasted bread quickly in hot salted water1 then turning over them scrambled1 poached or creamed eggs1 all found in the recipes among ,,eggs4 ,,baked ,,eggs ,,on ,,toast4 ,toast six slices of stale bread1 dip them in hot salted water and butter them lightly4 ,after arranging them on a platter or deep plate1 break enough eggs to cover them1 breaking one at a time and slip over the toast so that they do not break2 sprinkle over them salt and pepper and turn over all some kind of thickened gravy--either chicken or lamb1 cream or a cream sauce made the same as ,white ,sauce2 turn this over the toast and eggs and bake in a hot oven until the eggs are set1 or about five minutes4 ,serve at once4 ,,ham ,,toast4 ,take a quarter of a pound of either boiled or fried ham1 chop it fine1 mix it with the yolks of two eggs1 well beaten1 a tablespoonful of butter1 and enough cream or rich milk to make it soft1 a dash of pepper4 ,stir it over the fire until it thickens4 ,dip the toast for an instant in hot salted water2 spread over some melted butter1 then turn over the ham mixture4 ,serve hot4 ,,reed ,,birds ,,on ,,toast4 ,remove the feathers and legs of a dozen reed birds1 split them down the back1 remove the entrails1 and place them on a double broiler2 brush a little melted butter over them and broil the inner side thoroughly first2 then lightly broil the other side4 ,melt one quarter of a pound of butter1 season it nicely with salt and pepper1 dip the birds in it1 and arrange them nicely on slices of toast4 ,,minced ,,fowls ,,on ,,toast4 ,remove from the bones all the meat of either cold roast or boiled fowls4 ,clean it from the skin1 and keep covered from the air until ready for use4 ,boil the bones and skin with three-fourths of a pint of water until reduced quite half4 ,strain the gravy and let it cool4 ,next1 having skimmed off the fat1 put it into a clean saucepan with half a cup of cream1 three tablespoonfuls of butter1 well mixed with a tablespoonful of flour4 ,keep these stirred until they boil4 ,then put in the fowl finely minced1 with three hard-boiled eggs1 chopped1 and sufficient salt and pepper to season4 ,shake the mince over the fire until just ready to serve4 ,dish it over hot toast and serve4 ,,hashed ,,beef ,,on ,,toast4 ,chop a quantity of cold roast beef rather fine and season it well with pepper and salt4 ,for each pint of meat add a level tablespoonful of flour4 ,stir well and add a small teacupful of soup-stock or water4 ,put the mixture into a small stewpan and1 after covering it1 simmer for twenty minutes4 ,meanwhile1 toast half a dozen slices of bread nicely and at the end of the twenty minutes spread the meat upon them4 ,serve at once on a hot dish4 ,in case water be used instead of soup-stock1 add a tablespoonful of butter just before spreading the beef upon the toast4 ,any kind of cold meat may be prepared in a similar manner4 ,maria ,parloa4 ,,veal ,,hash ,,on ,,toast4 ,take a teacupful of boiling water in a saucepan1 stir in an even teaspoonful of flour1 wet in a tablespoonful of cold water1 and let it boil five minutes2 add one-half teaspoonful of black pepper1 as much salt and two tablespoonfuls of butter1 and let it keep hot1 but not boil4 ,chop the veal fine and mix with it half as much stale bread crumbs4 ,put it in a pan and pour the gravy over it1 then let it simmer ten minutes4 ,serve this on buttered toast4 ,,codfish ,,on ,,toast4 7,cuban ,style47 ,take a teacupful of freshened codfish picked up fine4 ,fry a sliced onion in a tablespoonful of butter2 when it has turned a light brown1 put in the fish with water enough to cover it2 add half a can of tomatoes1 or half a dozen of fresh ones4 ,cook all nearly an hour1 seasoning with a little pepper4 ,serve on slices of dipped toast1 hot4 ,very fine4 ,plain creamed codfish is very nice turned over dipped toast4 ,,halibut ,,on ,,toast4 ,put into boiling salted water one pound of fresh halibut2 cook slowly for fifteen minutes1 or until done2 remove from the water and chop it fine2 then add half a cup of melted butter and eight eggs well beaten4 ,season with salt and pepper4 ,place over the fire a thick-bottomed frying pan containing a tablespoonful of cold butter2 when it begins to melt1 tip the pan so as to grease the sides2 then put in the fish and eggs and stir one way until the eggs are cooked1 but not too hard4 ,turn over toast dipped in hot salted water4 ,,chicken ,,hash ,,with ,,rice ,,toast4 ,boil a cup of rice the night before2 put it into a square1 narrow bread-pan1 set it in the ice-box4 ,next morning cut it in half inch slices1 rub over each slice a little warm butter and toast them on a broiler to a delicate brown4 ,arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl1 the meat picked from the bones1 chopped fine1 put into the frying pan with butter and a little water to moisten it1 adding pepper and salt4 ,heat hot all through4 ,serve immediately4 ,,apple ,,toast4 ,cut six apples into quarters1 take the core out1 peel and cut them in slices2 put in the saucepan an ounce of butter1 then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water2 put the saucepan on the fire1 let it stew quickly1 toss them up1 or stir with a spoon2 a few minutes will do them4 ,when tender cut two or three slices of bread half an inch thick2 put in a frying pan two ounces of butter1 put on the fire2 when the butter is melted put in your bread1 which fry of a nice yellowish color2 when nice and crisp take them out1 place them on a dish1 a little white sugar over1 the apples about an inch thick4 ,serve hot4 ,,cakes4 ,,suggestions ,,in ,,regard ,,to ,,cake-,,making4 ,use none but the best materials1 and all the ingredients should be properly prepared before commencing to mix any of them4 ,eggs beat up much lighter and sooner by being placed in a cold place sometime before using them2 a small pinch of soda sometimes has the same effect4 ,flour should always be sifted before using it4 ,cream of tartar or baking powder should be thoroughly mixed with the flour2 butter be placed where it will become moderately soft1 but not melted in the least1 or the cake will be sodden and heavy4 ,sugar should be rolled and sifted2 spices ground or pounded2 raisins or any ether fruit looked over and prepared2 currants1 especially1 should be nicely washed1 picked1 dried in a cloth and then carefully examined1 that no pieces of grit or stone may be left amongst them4 ,they should then be laid on a dish before the fire to become thoroughly dry2 as1 if added damp to the other ingredients1 cakes will be liable to be heavy4 ,eggs should be well beaten1 the whites and yolks separately1 the yolks to a thick cream1 the whites until they are a stiff froth4 ,always stir the butter and sugar to a cream1 then add the beaten yolks1 then the milk1 the flavoring1 then the beaten whites1 and1 lastly1 the flour4 ,if fruit is to be used1 measure and dredge with a little sifted flour1 stir in gradually and thoroughly4 ,pour all in well-buttered cake-pans4 ,while the cake is baking care should be taken that no cold air enters the oven1 only when necessary to see that the cake is baking properly2 the oven should be an even1 moderate heat1 not too cold or too hot2 much depends on this for success4 ,cake is often spoiled by being looked at too often when first put into the oven4 ,the heat should be tested before the cake is put in1 which can be done by throwing on the floor of the oven a tablespoonful of new flour4 ,if the flour takes fire1 or assumes a dark brown color1 the temperature is too high and the oven must be allowed to cool2 if the flour remains white after the lapse of a few seconds1 the temperature is too low4 ,when the oven is of the proper temperature the flour will slightly brown and look slightly scorched4 ,another good way to test the heat1 is to drop a few spoonfuls of the cake batter on a small piece of buttered letter paper1 and place it in the oven during the finishing of the cake1 so that the piece will be baked before putting in the whole cake2 if the little drop of cake batter bakes evenly without burning around the edge1 it will be safe to put the whole cake in the oven4 ,then1 again1 if the oven seems too hot1 fold a thick brown paper double1 and lay on the bottom of the oven2 then after the cake has risen1 put a thick brown paper over the top1 or butter well a thick white paper and lay carefully over the top4 ,if1 after the cake is put in1 it seems to bake too fast1 put a brown paper loosely over the top of the pan1 care being taken that it does not touch the cake1 and do not open the door for five minutes at least2 the cake should then be quickly examined1 and the door shut carefully1 or the rush of cold air will cause it to fall4 ,setting a small dish of hot water in the oven1 will also prevent the cake from scorching4 ,to ascertain when the cake is done1 run a broom straw into the middle of it2 if it comes out clean and smooth1 the cake will do to take out4 ,where the recipe calls for baking powder1 and you have none1 you can use cream of tartar and soda in proportion to one level teaspoonful of soda1 two heaping teaspoonfuls of cream of tartar4 ,when sour milk is called for in the recipe1 use only soda4 ,cakes made with molasses burn much more easily than those made with sugar4 ,never stir cake after the butter and sugar is creamed1 but beat it down from the bottom1 up and over2 this laps air into the cake batter1 and produces little air cells1 which cause the dough to puff and swell when it comes in contact with the heat while cooking4 ,when making most cakes1 especially sponge cake1 the flour should be added by degrees1 stirred very slowly and lightly1 for if stirred hard and fast it will make it porous and tough4 ,cakes should be kept in tight tin cake-cans1 or earthen jars1 in a cool1 dry place4 ,cookies1 jumbles1 ginger-snaps1 etc41 require a quick oven2 if they become moist or soft by keeping1 put again into the oven a few minutes4 ,to remove a cake from a tin after it is baked1 so that it will not crack1 break or fall1 first butter the tin well all around the sides and bottom2 then cut a piece of letter paper to exactly fit the tin1 butter that on both sides1 placing it smoothly on the bottom and sides of the tin4 ,when the cake is baked1 let it remain in the tin until it is cold2 then set it in the oven a minute1 or just long enough to warm the tin through4 ,remove it from the oven2 turn it upside down on your hand1 tap the edge of the tin on the table and it will slip out with ease1 leaving it whole4 ,if a cake-pan is too shallow for holding the quantity of cake to be baked1 for fear of its being so light as to rise above the pan1 that can be remedied by thoroughly greasing a piece of thick glazed letter paper with soft butter4 ,place or fit it around the sides of the buttered tin1 allowing it to reach an inch or more above the top4 ,if the oven heat is moderate the butter will preserve the paper from burning4 ,,frosting ,,or ,,icing4 ,in the first place1 the eggs should be cold1 and the platter on which they are to be beaten also cold4 ,allow1 for the white of one egg1 one small teacupful of powdered sugar4 ,break the eggs and throw a small handful of the sugar on them as soon as you begin beating2 keep adding it at intervals until it is all used up4 ,the eggs must not be beaten until the sugar has been added in this way1 which gives a smooth1 tender frosting1 and one that will dry much sooner than the old way4 ,spread with a broad knife evenly over the cake1 and if it seems too thin1 beat in a little more sugar4 ,cover the cake with two coats1 the second after the first has become dry1 or nearly so4 ,if the icing gets too dry or stiff before the last coat is needed1 it can be thinned sufficiently with a little water1 enough to make it work smoothly4 ,a little lemon juice1 or half a teaspoonful of tartaric acid1 added to the frosting while being beaten1 makes it white and more frothy4 ,the flavors mostly used are lemon1 vanilla1 almond1 rose1 chocolate and orange4 ,if you wish to ornament with figures or flowers1 make up rather more icing1 keep about one-third out until that on the cake is dried2 then1 with a clean glass syringe1 apply it in such forms as you desire and dry as before2 what you keep out to ornament with may be tinted pink with cochineal1 blue with indigo1 yellow with saffron or the grated rind of an orange strained through a cloth1 green with spinach juice and brown with chocolate1 purple with cochineal and indigo4 ,strawberry1 or currant and cranberry juices color a delicate pink4 ,set the cake in a cool oven with the door open to dry1 or in a draught in an open window4 ,,almond ,,frosting4 ,the whites of three eggs1 beaten up with three cups of fine1 white sugar4 ,blanch a pound of sweet almonds1 pound them in a mortar with a little sugar1 until a fine paste1 then add the whites of eggs1 sugar and vanilla extract4 ,pound a few minutes to thoroughly mix4 ,cover the cake with a very thick coating of this1 set in a cool oven to dry1 afterwards cover with a plain icing4 ,,chocolate ,,frosting4 ,the whites of four eggs1 three cups of powdered sugar and nearly a cup of grated chocolate4 ,beat the whites a very little1 they must not become white1 stir in the chocolate1 then put in the sugar gradually1 beating to mix it well4 ,,plain ,,chocolate ,,icing4 ,put into a shallow pan four tablespoonfuls of scraped chocolate1 and place it where it will melt gradually1 but not scorch2 when melted1 stir in three tablespoonfuls of milk or cream and one of water2 mix all well together1 and add one scant teacupful of sugar2 boil about five minutes1 and while hot1 and when the cakes are nearly cold1 spread some evenly over the surface of one of the cakes2 put a second one on top1 alternating the mixture and cakes2 then cover top and sides1 and set in a warm oven to harden4 ,all who have tried recipe after recipe1 vainly hoping to find one where the chocolate sticks to the cake and not to the fingers1 will appreciate the above4 ,in making those most palatable of cakes1 ,chocolate ,eclairs1 the recipe just given will be found very satisfactory4 ,,tutti ,,frutti ,,icing4 ,mix with boiled icing one ounce each of chopped citron1 candied cherries1 seedless raisins1 candied pineapple and blanched almonds4 ,,sugar ,,icing4 ,to one pound of extra refined sugar add one ounce of fine white starch2 pound finely together and then sift them through gauze2 then beat the whites of three eggs to a froth4 ,the secret of success is to beat the eggs long enough1 and always one way2 add the powdered sugar by degrees1 or it will spoil the froth of the eggs4 ,when all the sugar is stirred in continue the whipping for half an hour longer1 adding more sugar if the ice is too thin4 ,take a little of the icing and lay it aside for ornamenting afterward4 ,when the cake comes out of the oven1 spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven4 ,for ornamenting the cake the icing may be tinged any color preferred4 ,for pink1 use a few drops of cochineal2 for yellow1 a pinch of saffron dissolved2 for green1 the juice of some chopped spinach4 ,whichever is chosen1 let the coloring be first mixed with a little colorless spirit and then stirred into the white icing until the tint is deep enough4 ,to ornament the cake with it1 make a cone of stiff writing paper and squeeze the colored icing through it1 so as to form leaves1 beading or letters1 as the case may be4 ,it requires nicety and care to do it with success4 ,,boiled ,,frosting4 ,to one pound of finest pulverized sugar add three wine-glassfuls of clear water4 ,let it stand until it dissolves2 then boil it until it is perfectly clear and threads from the spoon4 ,beat well the whites of four eggs4 ,pour the sugar into the dish with the eggs1 but do not mix them until the syrup is luke-warm2 then beat all well together for one-half hour4 ,season to your taste with vanilla1 rose-water1 or lemon juice4 ,the first coating may be put on the cake as soon as it is well mixed4 ,rub the cake with a little flour before you apply the icing4 ,while the first coat is drying continue to beat the remainder2 you will not have to wait long if the cake is set in a warm place near the fire4 ,this is said to be a most excellent recipe for icing4 ,,frosting ,,without ,,eggs4 ,an excellent frosting may be made without eggs or gelatine1 which will keep longer and cut more easily1 causing no breakage or crumbling and withal is very economical4 ,take one cup of granulated sugar2 dampen it with one-fourth of a cup of milk1 or five tablespoonfuls2 place it on the fire in a suitable dish and stir it until it boils2 then let it boil for five minutes without stirring2 remove it from the fire and set the dish in another of cold water2 add flavoring4 ,while it is cooling1 stir or beat it constantly and it will become a thick1 creamy frosting4 ,,gelatine ,,frosting4 ,soak one teaspoonful of gelatine in one tablespoonful of cold water half an hour1 dissolve in two tablespoonfuls of hot water2 add one cup of powdered sugar and stir until smooth4 ,,golden ,,frosting4 ,a very delicious and handsome frosting can be made by using the yolks of eggs instead of the whites4 ,proceed exactly as for ordinary frosting4 ,it will harden just as nicely as that does4 ,this is particularly good for orange cake1 harmonizing with the color of the cake in a way to please those who love rich coloring4 ,,fillings ,,for ,,layer ,,cakes4 ,no4 #a4 ,,cream ,,filling4 ,cream filling is made with one pint of new milk1 two eggs1 three tablespoonfuls of sifted flour 7or half cup of cornstarch71 one cup of sugar4 ,put two-thirds of the milk on the stove to boil1 stir the sugar1 flour and eggs in what is left4 ,when the milk boils1 put into it the whole and cook it until it is as thick as custard2 when cool1 add vanilla extract4 ,this custard is nice with a cup of hickory nuts1 kernels chopped fine and stirred into it4 ,spread between the layers of cake4 ,this custard can be made of the yolks of the eggs only1 saving the whites for the cake part4 ,no4 #b4 ,,another ,,cream ,,filling4 ,one cup powdered sugar1 one-fourth cup hot water4 ,let them simmer4 ,beat white of an egg and mix with the above2 when cold1 add one-half cup chopped raisins1 one-half cup chopped walnuts1 one tablespoonful of grated cocoanut4 ,no4 #c4 ,,ice-,,cream ,,filling4 ,make an icing as follows3 ,three cups of sugar1 one of water2 boil to a thick1 clear syrup1 or until it begins to be brittle2 pour this1 boiling hot1 over the well-beaten whites of three eggs2 stir the mixture very briskly1 and pour the sugar in slowly2 beat it1 when all in1 until cool4 ,flavor with lemon or vanilla extract4 ,this1 spread between any white cake layers1 answers for ,ice-,cream ,cake4 ,no4 #d4 ,,apple ,,filling4 ,peel and slice green tart apples1 put them on the fire with sugar to suit2 when tender1 remove1 rub them through a fine sieve and add a small piece of butter4 ,when cold1 use to spread between the layers2 cover the cake with plenty of sugar4 ,no4 #e4 ,,another ,,apple ,,filling4 ,one coffeecup of sugar1 one egg1 three large apples grated1 one lemon grated1 juice and outside of the rind2 beat together and cook till quite thick4 ,to be cooled before putting on the cake4 ,spread between layers of cake4 ,no4 #f4 ,,cream ,,frosting4 ,a cup of sweet thick cream whipped1 sweetened and flavored with vanilla2 cut a loaf of cake in two1 spread the frosting between and on the top2 this tastes like ,charlotte ,russe4 ,no4 #g4 ,,peach-,,cream ,,filling4 ,cut peaches into thin slices1 or chop them and prepare cream by whipping and sweetening4 ,put a layer of peaches between the layers of cake and pour cream over each layer and over the top4 ,bananas1 strawberries or other fruits may be used in the same way1 mashing strawberries and stewing thick with powdered sugar4 ,no4 #h4 ,,chocolate ,,cream ,,for ,,filling4 ,five tablespoonfuls of grated chocolate1 enough cream or milk to wet it1 one cupful of sugar1 one egg1 one teaspoonful vanilla flavoring4 ,stir the ingredients over the fire until thoroughly mixed1 having beaten the egg well before adding it2 then add the vanilla flavoring after it is removed from the fire4 ,no4 #i4 ,,another ,,chocolate ,,filling4 ,the whites of three eggs beaten stiff1 one cup of sugar and one cup of grated chocolate1 put between the layers and on top4 ,no4 #aj4 ,,banana ,,filling4 ,make an icing of the whites of two eggs and one cup and a half of powdered sugar4 ,spread this on the layers1 and then cover thickly and entirely with bananas sliced thin or chopped fine4 ,this cake may be flavored with vanilla4 ,the top should be simply frosted4 ,no4 #aa4 ,,lemon ,,jelly ,,filling4 ,grate the yellow from the rind of two lemons and squeeze out the juice2 two cupfuls of sugar1 the yolks and whites of two eggs beaten separately4 ,mix the sugar and yolks1 then add the whites and then the lemons4 ,now pour on a cupful of boiling water2 stir into this two tablespoonfuls of sifted flour1 rubbed smooth in half a cup of water2 then add a tablespoonful of melted butter2 cook until it thickens4 ,when cold1 spread between the layers of cake4 ,oranges can be used in place of lemons4 ,another filling of lemon 7without cooking7 is made of the grated rind and juice of two lemons and the whites of two eggs beaten with one cup of sugar4 ,no4 #ab4 ,,orange ,,cake ,,filling4 ,peel two large oranges1 remove the seeds1 chop them fine1 add half a peeled lemon1 one cup of sugar and the well-beaten white of an egg4 ,spread between the layers of ,silver ,cake recipe4 ,no4 #ac4 ,,fig ,,filling4 ,take a pound of figs1 chop fine1 and put into a stewpan on the stove2 pour over them a teacupful of water and add a half cup of sugar4 ,cook all together until soft and smooth4 ,when cold spread between layers of cake4 ,no4 #ad4 ,,fruit ,,filling4 ,four tablespoonfuls of very finely chopped citron1 four tablespoonfuls of finely chopped seeded raisins1 half a cupful of blanched almonds chopped fine1 also a quarter of a pound of finely chopped figs4 ,beat the whites of three eggs to a stiff froth1 adding half of a cupful of sugar2 then mix thoroughly into this the whole of the chopped ingredients4 ,put it between the layers of cake when the cake is hot1 so that it will cook the egg a little4 ,this will be found delicious4 ,,bread ,,or ,,raised ,,cake4 ,two cupfuls of raised dough2 beat into it two-thirds of a cup of butter and two cups of sugar creamed together1 three eggs1 well beaten1 one even teaspoonful of soda dissolved in two tablespoonfuls of milk1 half a nutmeg grated1 one tablespoonful of cinnamon1 a teaspoonful of cloves1 one cup of raisins4 ,mix all well together1 put in the beaten whites of eggs and raisins last2 beat all hard for several minutes2 put in buttered pans and let it stand half an hour to rise again before baking4 ,bake in a moderate oven4 ,half a glass of brandy is an improvement1 if you have it convenient4 ,,fruit ,,cake4 7,superior47 ,three pounds dry flour1 one pound sweet butter1 one pound sugar1 three pounds stoned raisins1 two pounds currants1 three-quarters of a pound sweet almonds blanched1 one pound citron1 twelve eggs1 one tablespoonful allspice1 one teaspoonful cloves1 two tablespoonfuls cinnamon1 two nutmegs1 one wine-glass of wine1 one wine-glass of brandy1 one coffeecupful molasses with the spices in it2 steep this gently twenty or thirty minutes1 not boiling hot2 beat the eggs very lightly2 put the fruit in last1 stirring it gradually1 also a teaspoonful of soda dissolved in a tablespoonful of water2 the fruit should be well floured2 if necessary add flour after the fruit is in2 butter a sheet of paper and lay it in the pan4 ,lay in some slices of citron1 then a layer of the mixture1 then of citron again1 etc41 till the pan is nearly full4 ,bake three or four hours1 according to the thickness of the loaves1 in a tolerably hot oven1 and with steady heat4 ,let it cool in the oven gradually4 ,ice when cold4 ,it improves this cake very much to add three teaspoonfuls of baking powder to the flour4 ,a fine wedding cake recipe4 ,,fruit ,,cake ,,by ,,measure1 7,excellent47 ,two scant teacupfuls of butter1 three cupfuls of dark brown sugar1 six eggs1 whites and yolks beaten separately1 one pound of raisins1 seeded1 one of currants1 washed and dried1 and half a pound of citron cut in thin strips2 also half a cupful of cooking molasses and half a cupful of sour milk4 ,stir the butter and sugar to a cream1 add to that half a grated nutmeg1 ope tablespoonful of ground cinnamon1 one teaspoonful of cloves1 one teaspoonful of mace1 add the molasses and sour milk4 ,stir all well2 then put in the beaten yolks of eggs1 a wine-glass of brandy2 stir again all thoroughly1 and then add four cupfuls of sifted flour alternately with the beaten whites of eggs4 ,now dissolve a level teaspoonful of soda and stir in thoroughly4 ,mix the fruit together and stir into it two heaping tablespoonfuls of flour2 then stir it in the cake4 ,butter two common-sized baking tins carefully1 line them with letter paper well buttered1 and bake in a moderate oven two hours4 ,after it is baked1 let it cool in the pan4 ,afterward put it into a tight can1 or let it remain in the pans and cover tightly4 ,best recipe of all4 ,mrs4 ,s4 ,a4 ,camp1 ,grand ,rapids1 ,mich4 ,,white ,,fruit ,,cake4 ,one cup of butter1 two cups of sugar1 one cup of sweet milk1 two and one-half cups of flour1 the whites of seven eggs1 two even teaspoonfuls of baking powder1 one pound each of seeded raisins1 figs and blanched almonds1 and one quarter of a pound of citron1 all chopped fine4 ,mix all thoroughly before adding the fruit2 add a teaspoonful of lemon extract4 ,put baking powder in the flour and mix it well before adding it to the other ingredients4 ,sift a little flour over the fruit before stirring it in4 ,bake slowly two hours and try with a splint to see when it is done4 ,a cup of grated cocoanut is a nice addition to this cake4 ,,molasses ,,fruit ,,cake4 ,one teacupful of butter1 one teacupful of brown sugar1 worked well together2 next1 two teacupfuls of cooking molasses1 one cupful of milk with a teaspoonful of soda dissolved in it1 one tablespoonful of ginger1 one tablespoonful of cinnamon and one teaspoonful of cloves1 a little grated nutmeg4 ,now add four eggs well beaten and five cups of sifted flour1 or enough to make a stiff batter4 ,flour a cup of raisins and one of currants2 add last4 ,bake in a very moderate oven one hour4 ,if well covered will keep six months4 ,,sponge ,,cake4 ,,separate the whites and yolks of six eggs4 ,beat the yolks to a cream1 to which add two teacupfuls of powdered sugar1 beating again from five to ten minutes1 then add two tablespoonfuls of milk or water1 a pinch of salt and flavoring4 ,now add part of the beaten whites2 then two cups of flour in which you have sifted two teaspoonfuls of baking powder2 mix gradually into the above ingredients1 stirring slowly and lightly1 only enough to mix them well2 lastly add the remainder of the whites of the eggs4 ,line the tins with buttered paper and fill two-thirds full4 ,,white ,,sponge ,,cake4 ,whites of five eggs1 one cup of flour1 one cup sugar1 one teaspoonful baking powder2 flavor with vanilla4 ,bake in a quick oven4 ,,almond ,,sponge ,,cake4 ,the addition of almonds makes this cake very superior to the usual sponge cake4 ,sift one pint of fine flour2 blanch in scalding water two ounces of sweet and two ounces of bitter almonds1 renewing the hot water when expedient2 when the skins are all off wash the almonds in cold water 7mixing the sweet and bitter7 and wipe them dry2 pound them to a fine1 smooth paste 7one at a time71 adding1 as you proceed1 water or white of egg to prevent their boiling4 ,set them in a cool place2 beat ten eggs1 the whites and yolks separately1 till very smooth and thick1 and then beat into them gradually two cups powdered sugar in turn with the pounded almonds2 lastly1 add the flour1 stirring it round slowly and lightly on the surface of the mixture1 as in common sponge cake2 have ready buttered a deep square pan2 put the mixture carefully into it1 set into the oven and bake till thoroughly done and risen very high2 when cool1 cover it with plain white icing flavored with rose-water1 or with almond icing4 ,with sweet almonds always use a small portion of bitter2 without them1 sweet almonds have little or no taste1 though they add to the richness of the cake4 ,use two heaping teaspoonfuls of baking powder in the flour4 ,,old-,,fashioned ,,sponge ,,cake4 ,two cups of sifted white sugar1 two cups of flour measured before sifting1 ten eggs4 ,stir the yolks and sugar together until perfectly light2 add a pinch of salt2 beat the whites of the eggs to a very stiff froth and add them with the flour1 after beating together lightly2 flavor with lemon4 ,bake in a moderate oven about forty-five minutes4 ,baking powder is an improvement to this cake1 using two large teaspoonfuls4 ,,lemon ,,sponge ,,cake4 ,into one level cup of flour put a level teaspoonful of baking powder and sift it4 ,grate off the yellow rind of a lemon4 ,separate the whites from the yolks of four eggs4 ,measure a scant cup of white granulated sugar and beat it to a cream with the yolks1 then add the grated rind and a tablespoonful of the juice of the lemon4 ,stir together until thick and creamy2 now beat the whites to a stiff froth2 then quickly and lightly mix without beating a third of the flour with the yolks2 then a third of the whites2 then more flour and whites until all are used4 ,the mode of mixing must be very light1 rather cutting down through the cake batter than to beating it2 beating the eggs makes them light1 but beating the batter makes the cake tough4 ,bake immediately until a straw run into it can be withdrawn clean4 ,this recipe is especially nice for ,charlotte ,russe1 being so light and porous4 ,,plain ,,sponge ,,cake4 ,beat the yolks of four eggs together with two cups of fine powdered sugar4 ,stir in gradually one cup of sifted flour and the whites of four eggs beaten to a stiff froth1 then a cup of sifted flour in which two teaspoonfuls of baking powder have been stirred1 and1 lastly1 a scant teacupful of boiling water1 stirred in a little at a time4 ,flavor1 add salt and1 however thin the mixture may seem1 do not add any more flour4 ,bake in shallow tins4 ,,bride',s ,,cake4 ,cream together one scant cup of butter and three cups of sugar2 add one cup of milk1 then the beaten whites of twelve eggs2 sift three teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest2 flavor to taste4 ,beat all thoroughly1 then put in buttered tins lined with letter paper well buttered2 bake slowly in a moderate oven4 ,a beautiful white cake4 ,ice the top4 ,double the recipe if more is required4 ,,english ,,pound ,,cake4 ,one pound of butter1 one and one-quarter pounds of flour1 one pound of pounded loaf sugar1 one pound of currants1 nine eggs1 two ounces of candied peel1 one-half ounce of citron1 one-half ounce of sweet almonds2 when liked1 a little pounded mace4 ,work the butter to a cream2 add the sugar1 then the well-beaten yolks of eggs1 next the flour1 currants1 candied peel1 which should be cut into neat slices1 and the almonds1 which should be blanched and chopped1 and mix all these well together2 whisk the whites of eggs and let them be thoroughly blended with the other ingredients4 ,beat the cake well for twenty minutes and put it into a round tin1 lined at the bottom and sides with strips of white buttered paper4 ,bake it from two hours to two and a half1 and let the oven be well heated when the cake is first put in1 as1 if this is not the case1 the currants will all sink to the bottom of it4 ,a glass of wine is usually added to the mixture1 but this is scarcely necessary1 as the cake will be found quite rich enough without it4 ,,plain ,,pound ,,cake4 ,this is the old-fashioned recipe that our mothers used to make1 and it can be kept for weeks in an earthen jar1 closely covered1 first dipping letter paper in brandy and placing over the top of the cake before covering the jar4 ,beat to a cream one pound of butter with one pound of sugar1 after mixing well with the beaten yolks of twelve eggs1 one grated nutmeg1 one glass of wine1 one glass of rose-water4 ,then stir in one pound of sifted flour and the well-beaten whites of the eggs4 ,bake a nice light brown4 ,,cocoanut ,,pound ,,cake4 ,one-half cupful of butter1 two cupfuls of sugar1 one cupful of milk1 and five eggs1 beaten to a stiff froth2 one teaspoonful of soda and two of cream of tartar1 stirred into four cups of sifted flour4 ,beat the butter and sugar until very light2 to which add the beaten yolks1 then the milk1 the beaten whites of eggs1 then the flour by degrees4 ,after beating all well together1 add a small cocoanut grated4 ,line the cake-pans with paper well buttered1 fill rather more than half full and bake in a moderate oven4 ,spread over the top a thin frosting1 sprinkled thickly with grated cocoanut4 ,,citron ,,pound ,,cake4 ,stir two cups of butter to a cream1 then beat in the following ingredients each one in succession3 one pint of powdered sugar1 one quart of flour1 a teaspoonful of salt2 eight eggs1 the yolks and whites beaten separately1 and a wine-glass of brandy2 then last of all add a quarter of a pound of citron cut into thin slices and floured4 ,line two cake pans with buttered paper and turn the cake batter in4 ,bake in a moderate oven about three-quarters of an hour4 ,,citron ,,cake4 ,three cups of white sugar and one cup of butter creamed together2 one cup of sweet milk1 six eggs1 whites and yolks beaten separately1 one teaspoonful of vanilla or lemon extract1 two heaping teaspoonfuls of baking powder1 sifted with four cups and a half of flour4 ,one cup and a half of citron1 sliced thin and dredged with flour4 ,divide into two cakes and bake in tins lined with buttered letter paper4 ,,lemon ,,cake4 ,three teacupfuls of sugar1 one cupful of butter1 five eggs1 a level teaspoonful of soda dissolved in a cup of sweet milk1 four full cups of sifted flour and lastly the grated peel and juice of a lemon1 the juice to be added the very last4 ,bake in two shallow tins4 ,when cold ice with lemon icing and cut into squares4 ,,delicate ,,cake4 ,one cup of cornstarch1 one of butter1 two of sugar1 one of sweet milk1 two of flour1 the whites of seven eggs2 rub butter and sugar to a cream2 mix one teaspoonful cream of tartar with the flour and cornstarch2 one-half teaspoonful soda with the sweet milk2 add the milk and soda to the sugar and butter1 then add flour1 then the whites of eggs2 flavor to taste4 ,never fails to be good4 ,,silver1 ,,or ,,delicate ,,cake4 ,whites of six eggs1 one cupful of sweet milk1 two cupfuls of sugar1 four cupfuls of sifted flour1 two-thirds of a cup of butter1 flavoring and two teaspoonfuls of baking powder4 ,stir the sugar and butter to a cream1 then add the milk and flavoring1 part of the flour1 the beaten whites of eggs1 then the rest of the flour4 ,bake carefully in tins lined with buttered white paper4 ,when using the whites of eggs for nice cakes1 the yolks need not be wasted2 keep them in a cool place and scramble them4 ,serve on toast or with chipped beef4 ,,gold ,,cake4 ,after beating to a cream one cup and a half of butter and two cups of white sugar1 stir in the well-whipped yolks of one dozen eggs1 four cupfuls of sifted flour1 one teaspoonful of baking powder4 ,flavor with lemon4 ,line the bake-pans with buttered paper and bake in a moderate oven for one hour4 ,,gold ,,or ,,lemon ,,cake4 ,two cups of sugar1 half a cup of butter1 the yolks of six eggs and one whole one1 the grated rind and juice of a lemon or orange1 half a teaspoonful of soda dissolved in half a cup of sweet milk1 four cups of sifted flour1 sifted twice2 cream the butter and sugar1 then add the beaten yolks and the flour1 beating hard for several minutes4 ,lastly1 add the lemon or orange and bake1 frosting if liked4 ,this makes a more suitable lemon cake than if made with the white parts of eggs added4 ,,snow ,,cake4 7,delicious47 ,one pound of arrowroot1 quarter of a pound of pounded white sugar1 half a pound of butter1 the whites of six eggs1 flavoring to taste of essence of almonds1 or vanilla1 or lemon2 beat the butter to a cream2 stir in the sugar and arrowroot gradually1 at the same time beating the mixture2 whisk the whites of the eggs to a stiff froth2 add them to the other ingredients and beat well for twenty minutes2 put in which-ever of the above flavorings may be preferred2 pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours4 ,this is a genuine ,scotch recipe4 ,,marble ,,cake4 ,white ,part4--,whites of four eggs1 one cup of white sugar1 half a cup of butter1 half a cup of sweet milk1 two teaspoonfuls of baking powder1 one teaspoonful of vanilla or lemon and two and a half cups of sifted flour4 ,dark ,part4--,yolks of four eggs1 one cup of brown sugar1 half a cup of cooking molasses1 half a cup of butter1 half a cup of sour milk1 one teaspoonful of ground cloves1 one teaspoonful of cinnamon1 one teaspoonful of mace1 one nutmeg grated1 one teaspoonful of soda1 the soda to be dissolved in a little milk and added after part of the flour is stirred in1 one and a half cups of sifted flour4 ,drop a spoonful of each kind in a well-buttered cake-dish1 first the light part1 then the dark1 alternately4 ,try to drop it so that the cake shall be well-streaked through1 so that it has the appearance of marble4 ,,superior ,,loaf ,,cake4 ,two cups of butter1 three cups of sugar1 two small cups of milk1 seven cups of sifted flour2 four eggs1 the whites and yolks separately beaten2 one teacupful of seeded raisins1 one teacupful of well-washed and dried currants1 one teacupful of sliced citron1 one tablespoonful of powdered cinnamon1 one teaspoonful of mace1 one teaspoonful of soda and one teacupful of home-made yeast4 ,take part of the butter and warm it with the milk2 stir in part of the flour and the yeast and let it rise2 then add the other ingredients with a wine-glass of wine or brandy4 ,turn all into well-buttered cake-tins and let rise again4 ,bake slowly in a moderate oven for two hours4 ,,french ,,chocolate ,,cake4 ,the whites of seven eggs1 two cups of sugar1 two-thirds of a cup of butter1 one cup of milk and three of flour and three teaspoonfuls of baking powder4 ,the chocolate part of the cake is made just the same1 only use the yolks of the eggs with a cup of grated chocolate stirred into it4 ,bake it in layers--the layers being light and dark2 then spread a custard between them1 which is made with two eggs1 one pint of milk1 one-half cup of sugar1 one tablespoonful of flour or cornstarch2 when cool flavor with vanilla1 two teaspoonfuls4 ,fine4 ,,chocolate ,,cake4 ,no4 #a4 ,one cup of butter and two cups of sugar stirred to a cream1 with the yolks of five eggs added after they have been well beaten4 ,then stir into that one cup of milk1 beat the whites of two pf the eggs to a stiff froth and add that also2 now put in three cups and a half of sifted flour1 two heaping teaspoonfuls of baking powder having been stirred into it4 ,bake in jelly-cake tins4 ,mixture for ,filling4--,take the remaining three whites of the eggs beaten very stiff1 two cupfuls of sugar boiled to almost candy or until it becomes stringy or almost brittle2 take it hot from the fire and pour it very slowly on the beaten whites of egg1 beating quite fast2 add one-half cake of grated chocolate1 a teaspoonful of vanilla extract4 ,stir it all until cool1 then spread between each cake and over the top and sides4 ,this1 when well made1 is the premium cake of its kind4 ,,chocolate ,,cake4 ,no4 #b4 ,one-half cup butter1 two cups sugar1 three-quarters of a cup sweet milk1 two and one-half cups flour1 whites of eight eggs1 one teaspoonful of cream of tartar1 one-half teaspoonful soda2 bake in shallow pans4 ,for the ,frosting4--,take the whites of three eggs1 three tablespoonfuls of sugar and one tablespoonful of grated chocolate 7confectioners'7 to one egg2 put the cake together with the frosting1 then frost the top of the cake with the same4 ,,chocolate ,,cake4 ,no4 #c4 ,two cups sugar1 one cup butter1 yolks of five eggs and whites of two and one cup milk4 ,thoroughly mix two teaspoonfuls baking powder with three and one-half cups flour while dry2 then mix all together4 ,bake in jelly tins4 ,mixture for ,filling4--,whites of three eggs1 one and one-half cups of sugar1 three tablespoonfuls of grated chocolate1 one teaspoonful of vanilla4 ,beat together and spread between the layers and on top of the cake4 ,,cocoanut ,,cake4 ,cream together three-quarters of a cup of butter and two of white sugar2 then add one cup of sweet milk1 four eggs1 whites and yolks separately beaten1 the yolks added first to the butter and sugar1 then the whites2 flavor with lemon or vanilla2 mix three heaping teaspoonfuls of baking powder in three cups of sifted flour and add last2 bake in jelly pans4 ,for ,filling4--,make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth4 ,when the cake is cooled1 spread a thick layer of this frosting over each cake1 and sprinkle very thickly with grated cocoanut4 ,,cocoanut ,,and ,,almond ,,cake4 ,two and one-half cups powdered sugar1 one cup butter1 four full cups prepared flour1 whites of seven eggs whisked stiff1 one small cup of milk1 with a mere pinch of soda1 one grated cocoanut1 one-half teaspoonful nutmeg1 the juice and half the grated peel of one lemon2 cream butter and sugar2 stir in lemon and nutmeg2 mix well2 add the milk and whites and flour alternately4 ,lastly1 stir in the grated cocoanut swiftly and lightly4 ,bake in four jelly-cake tins4 ,filling4--,one pound sweet almonds1 whites of four eggs whisked stiff1 one heaping cup powdered sugar1 two teaspoonfuls rose-water4 ,blanch the almonds4 ,let them get cold and dry2 then pound in a ,wedgewood mortar1 adding rose-water as you go4 ,save about two dozen to shred for the top4 ,stir the paste into the icing after it is made2 spread between the cooled cakes2 make that for the top a trifle thicker and lay it on heavily4 ,when it has stiffened somewhat1 stick the shred almonds closely over it4 ,set in the oven to harden1 but do not let it scorch4 ,,coffee ,,cake4 ,one cup of brown sugar1 one cup of butter1 two eggs1 one-half cup of molasses1 one cup of strong1 cold coffee1 one teaspoonful of soda1 two teaspoonfuls of cinnamon1 one teaspoonful of cloves1 one cup of raisins or currants and five cups of sifted flour4 ,add the fruit last1 rubbed in a little of the flour4 ,bake about one hour4 ,,feather ,,cake4 ,one egg1 one cup of sugar1 one tablespoonful of cold butter1 half a cup of milk1 one and one-half cups of flour1 one teaspoonful of cream of tartar1 half a teaspoonful of soda4 ,a nice plain cake--to be eaten while it is fresh4 ,a spoonful of dried apple sauce or of peach sauce1 a spoonful of jelly1 the same of lemon extract1 nutmeg1 cinnamon1 cloves and spice--ground--or half a cupful of raisins might be added for a change4 ,,election ,,cake4 ,three cups milk1 two cups sugar1 one cup yeast2 stir to a batter and let stand over night2 in the morning add two cups sugar1 two cups butter1 three eggs1 half a nutmeg1 one tablespoonful cinnamon1 one pound raisins1 a gill of brandy4 ,brown sugar is much better than white for this kind of cake1 and it is improved by dissolving a half-teaspoonful of soda in a tablespoonful of milk in the morning4 ,it should stand in the greased pans and rise some time until quite light before baking4 ,,cream ,,cake4 ,four eggs1 whites and yolks beaten separately1 two teacups of sugar1 one cup of sweet cream1 two heaping cupfuls of flour1 one teaspoonful of soda1 mix two teaspoonfuls of cream of tartar in the flour before sifting4 ,add the whites the last thing before the flour and stir that in gently without beating4 ,,golden ,,cream ,,cake4 ,yolks of eight eggs beaten to the lightest possible cream1 two cupfuls of sugar1 a pinch of salt1 three teaspoonfuls of baking powder sifted well with flour4 ,bake in three jelly-cake pans4 ,make an icing of the whites of three eggs and one pound of sugar4 ,spread it between the cakes and sprinkle grated cocoanut thickly over each layer4 ,it is delicious when properly made4 ,,dried ,,apple ,,fruit ,,cake4 ,soak three cupfuls of dried apples over night in cold water enough to swell them2 chop them in the morning and put them on the fire with three cups of molasses2 stew until almost soft2 add a cupful of nice raisins 7seedless1 if possible7 and stew a few moments2 when cold1 add three cupfuls of flour1 one cupful of butter1 three eggs and a teaspoonful of soda2 bake in a steady oven4 ,this will make two good-sized panfuls of splendid cake2 the apples will cook like citron and taste deliciously4 ,raisins may be omitted2 also spices to taste may be added4 ,this is not a dear but a delicious cake4 ,,cake ,,without ,,eggs4 ,beat together one teacupful of butter and three teacupfuls of sugar1 and when quite light stir in one pint of sifted flour4 ,add to this one pound of raisins seeded and chopped1 then mixed with a cup of sifted flour one-teaspoonful of nutmeg1 one teaspoonful of powdered cinnamon and lastly one pint of thick sour cream or milk in which a teaspoonful of soda is dissolved4 ,bake immediately in buttered tins one hour in a moderate oven4 ,,white ,,mountain ,,cake ,no4 #a4 ,two cups of sugar1 two-thirds cup of butter1 the whites of seven eggs well beaten1 two-thirds cup of sweet milk1 two cups of flour1 one cup of cornstarch1 two teaspoonfuls baking powder4 ,bake in jelly-cake tins4 ,frosting4--,whites of three eggs and some sugar beaten together not quite as stiff as usual for frosting2 spread over the cake1 add some grated cocoanut1 then put your cakes together2 put cocoanut and frosting on top4 ,,white ,,mountain ,,cake4 ,no4 #b4 ,cream three cupfuls of sugar and one of butter1 making it very light1 then add a cupful of milk4 ,beat the whites of eight eggs very stiff1 add half of those to the other ingredients4 ,mix well into four cups of sifted flour one tablespoonful of baking powder2 stir this into the cake1 add flavoring1 then the remaining beaten whites of egg4 ,bake in layers like jelly cake4 ,make an icing for the filling1 using the whites of four eggs beaten to a very stiff froth1 with two cups of fine white sugar and the juice of half a lemon4 ,spread each layer of the cake thickly with this icing1 place one on another1 then ice all over the top and sides4 ,the yolks left from this cake may be used to make a spice cake from the recipe of ,golden ,spice ,cake4 ,,queen',s ,,cake4 ,beat well together one cupful of butter and three cupfuls of white sugar1 add the yolks of six eggs and one cupful of milk1 two teaspoonfuls of vanilla or lemon extract4 ,mix all thoroughly4 ,to four cupfuls of flour add two heaping teaspoonfuls of cream of tartar and sift gently over the cake stirring all the time4 ,to this add one even teaspoonful of soda dissolved in one tablespoonful of warm water4 ,mix it well4 ,stir in gently the whites of six eggs beaten to a stiff foam4 ,bake slowly4 ,it should be put in the oven as soon as possible after putting in the soda and whites of eggs4 ,this is the same recipe as the one for ,citron ,cake1 only omitting the citron4 ,,angel ,,cake4 ,put into one tumbler of flour one teaspoonful of cream of tartar1 then sift it five times4 ,sift also one glass and a half of white powdered sugar4 ,beat to a stiff froth the whites of eleven eggs2 stir the sugar into the eggs by degrees1 very lightly and carefully1 adding three teaspoonfuls of vanilla extract4 ,after this add the flour1 stirring quickly and lightly4 ,pour it into a clean1 bright tin cake-dish1 which should not be buttered or lined4 ,bake at once in a moderate oven about forty minutes1 testing it with a broom splint4 ,when done let it remain in the cake-tin1 turning it upside down1 with the sides resting on the tops of two saucers so that a current of air will pass under and over it4 ,this is the best recipe found after trying several4 ,a perfection cake4 ,,washington ,,loaf ,,cake4 ,three cups of sugar1 two scant cups of butter1 one cup of sour milk1 five eggs and one teaspoonful of soda1 three tablespoonfuls of cinnamon1 half a nutmeg grated and two cups of raisins1 one of currants and four cups of sifted flour4 ,mix as usual and stir the fruit in at the last1 dredged in flour4 ,line the cake-pans with paper well buttered4 ,this cake will take longer to bake than plain2 the heat of the oven must be kept at an even temperature4 ,illustration3 ,,making ,,the ,,pies4 ,,ribbon ,,cake4 ,this cake is made from the same recipe as marble cake1 only make double the quantity of the white part1 and divide it in one-half2 put into it a very little cochineal4 ,it will be a delicate pink4 ,bake in jelly-cake tins and lay first the white1 then the dark1 then the pink one on top of the others2 put together with frosting between4 ,it makes quite a fancy cake4 ,frost the top when cool4 ,,golden ,,spice ,,cake4 ,this cake can be made to advantage when you have the yolks of eggs left1 after having used the whites in making white cake4 ,take the yolks of seven eggs and one whole egg1 two cupfuls of brown sugar1 one cupful of molasses1 one cupful of butter1 one large coffeecupful of sour milk1 one teaspoonful of soda 7just even full7 and five cupfuls of flour1 one teaspoonful of ground cloves1 two teaspoonfuls of cinnamon1 two teaspoonfuls of ginger1 one nutmeg and a small pinch of cayenne pepper2 beat eggs1 sugar and butter to a light batter before putting in the molasses1 then add the molasses1 flour and milk2 beat it well together and bake in a moderate oven2 if fruit is used1 take two cupfuls of raisins1 flour them well and put them in last4 ,,almond ,,cake4 ,one-half cupful butter1 two cupfuls sugar1 four eggs1 one-half cupful almonds1 blanched--by pouring water on them until skins easily slip off--and cut in fine shreds1 one-half teaspoonful extract bitter almonds1 one pint flour1 one and one-half teaspoonful baking powder1 one glass brandy1 one-half cupful milk4 ,rub butter and sugar to a smooth white cream2 add eggs1 one at a time1 beating three or four minutes between each4 ,sift flour and powder together1 add to the butter1 etc41 with almonds1 extract of bitter almonds1 brandy and milk2 mix into a smooth1 medium batter2 bake carefully in a rather hot oven twenty minutes4 ,,rochester ,,jelly ,,cake4 ,one and one-half cups sugar1 two eggs1 one-half cup butter1 three-fourths cup milk1 two heaping cups flour with one teaspoonful cream of tartar1 one-half teaspoonful of soda1 dissolved in the milk4 ,put half the above mixture in a small shallow tin1 and to the remainder add one teaspoonful molasses1 one-half cup raisins 7chopped7 or currants1 one-half teaspoonful cinnamon1 cloves1 allspice1 a little nutmeg and one tablespoonful flour4 ,bake this in same kind of tins4 ,put the sheets of cake together1 while warm1 with jelly between4 ,,fruit ,,layer ,,cake4 ,this is a delicious novelty in cake-making4 ,take one cup of sugar1 half a cup of butter1 one cup and a half of flour1 half a cup of wine1 one cup of raisins1 two eggs and half a teaspoonful of soda2 put these ingredients together with care2 just as if it were a very rich cake2 bake it in three layers and put frosting between--the frosting to be made of the whites of two eggs with enough powdered sugar to make it thick4 ,the top of the cake may be frosted if you choose4 ,,whipped ,,cream ,,cake4 ,one cup of sugar and two tablespoonfuls of soft butter stirred together2 add the yolks of two eggs well beaten1 then add four tablespoonfuls of milk1 some flavoring1 then the beaten whites of the eggs4 ,mix a teaspoonful of cream of tartar and half a teaspoon of soda in a cup of flour1 sift it into the cake batter and stir lightly4 ,bake in a small whipping-pan4 ,when the cake is cool1 have ready half of a pint of sweet cream sweetened and whipped to a stiff froth1 also flavored4 ,spread it over the cake while fresh4 ,to whip the cream easily1 set it on ice before whipping4 ,,rolled ,,jelly ,,cake4 ,three eggs1 one teacup of fine sugar1 one teacup of flour2 beat the yolks until light1 then add the sugar1 then add two tablespoonfuls of water1 a pinch of salt2 lastly stir in the flour1 in which there should be a heaping teaspoonful of baking powder4 ,the flour added gradually4 ,bake in long1 shallow biscuit-tins1 well greased4 ,turn out on a damp towel on a bread-board1 cover the top with jelly1 and roll up while warm4 ,,to ,,cut ,,layer ,,cake4 ,when cutting ,layer ,cakes1 it is better to first make a round hole in the cake with a knife or tin tube about an inch and a quarter in diameter4 ,this prevents the edge of the cake from crumbling when cutting it4 ,when making custard filling for ,layer ,cake always set the dish containing the custard in another dish of boiling water over the fire2 this prevents its burning1 which would destroy its flavor4 ,,layer ,,jelly ,,cake4 ,almost any soft cake recipe can be used for jelly cake4 ,the following is excellent3 ,one cup of sugar1 half a cup of butter1 three eggs1 half a cup of sweet milk1 two cups of flour1 two heaping teaspoonfuls of baking powder1 flavoring4 ,for white1 delicate cake the rule for ,silver ,cake is fine2 care should be taken1 however1 that the oven is just right for this cake1 as it browns very easily4 ,to be baked in jelly-cake tins in layers1 with filling put between when done4 ,,custard ,,or ,,cream ,,cake4 ,cream together two cups of sugar and half a cup of butter2 add half a cup of sweet milk in which is dissolved half a teaspoonful of soda4 ,beat the whites of six eggs to a stiff froth and add to the mixture4 ,have one heaping teaspoonful of cream of tartar stirred thoroughly into three cups of sifted flour and add quickly4 ,bake in a moderate oven in layers like jelly cake1 and1 when done1 spread custard between4 ,for the ,custard4--,take two cups of sweet milk1 put it into a clean suitable dish1 set it in a dish of boiling water on the range or stove4 ,when the milk comes to a boil add two tablespoonfuls of cornstarch or flour stirred into half a cup of sugar1 adding the yolks of four eggs and a little cold milk4 ,stir this into the boiling milk and when cooked thick enough set aside to cool2 afterwards add the flavoring1 either vanilla or lemon4 ,it is best to make the custard first1 before making the cake part4 ,,hickory ,,nut ,,or ,,walnut ,,cake4 ,two cups of fine white sugar creamed with half a cup of butter1 three eggs1 two-thirds of a cup of sweet milk1 three cups of sifted flour1 one heaping teaspoonful of baking powder sifted through the flour2 a tablespoonful 7level7 of powdered mace1 a coffeecup of hickory nut or walnut meats chopped a little4 ,fill the cake-pans with a layer of the cake1 then a layer of raisins upon that1 then strew over these a handful of nuts1 and so on until the pan is two-thirds full4 ,line the tins with well-buttered paper and bake in a steady1 but not quick1 oven4 ,this is most excellent4 ,,cheap ,,cream ,,cake4 ,one cup of sugar1 one egg1 one cup sweet milk1 two cups flour1 one tablespoonful butter1 two heaping teaspoonfuls of baking powder2 flavor to taste4 ,divide into three parts and bake in round shallow pans4 ,cream4--,beat one egg and one-half cup sugar together1 then add one-quarter cup flour1 wet with a very little milk and stir this mixture into one-half pint of boiling milk1 until thick2 flavor to taste4 ,spread the cream when cool between the cakes4 ,,soft ,,ginger ,,cake4 ,stir to a cream one cupful of butter and half a cupful of brown sugar2 add to this two cupfuls of cooking molasses1 a cupful of sweet milk1 a tablespoonful of ginger1 a teaspoonful of ground cinnamon2 beat all thoroughly together1 then add three eggs1 the whites and yolks beaten separately2 beat into this two cups of sifted flour1 then a teaspoonful of soda dissolved in a spoonful of water and last1 two more cupfuls of sifted flour4 ,butter and paper two common square bread-pans1 divide the mixture and pour half into each4 ,bake in a moderate oven4 ,this cake requires long and slow baking1 from forty to sixty minutes4 ,i find that if sour milk is used the cakes are much lighter1 but either sweet or sour is most excellent4 ,,hard ,,gingerbread4 ,made the same as ,soft ,gingerbread1 omitting the eggs and mixing hard enough to roll out like biscuit2 rolled nearly half an inch thick and cut out like small biscuits1 or it can be baked in a sheet or on a biscuit-tin2 cut slits a quarter of an inch deep across the top of the tin from side to side4 ,when baked and while hot1 rub over the top with molasses and let it dry on4 ,these two recipes are the best ,i have ever found among a large variety that ,i have tried1 the ingredients giving the best proportion for flavor and excellence4 ,,plain ,,gingerbread4 ,one cup of dark cooking molasses1 one cup of sour cream1 one teaspoonful of soda dissolved in a little warm water1 a teaspoonful of salt and one heaping teaspoonful of ginger2 make about as thick as cup cake4 ,to be eaten warm4 ,,white ,,ginger ,,biscuit4 ,one cup of butter1 two cups of sugar1 one cup of sour cream or milk1 three eggs1 one teaspoonful of soda dissolved in a tablespoonful of warm water1 one tablespoonful of ginger1 one teaspoonful of ground cinnamon and five cups of sifted flour1 or enough to roll out soft4 ,cut out rather thick like biscuits2 brush over the tops1 while hot1 with the white of an egg1 or sprinkle with sugar while hot4 ,the grated rind and the juice of an orange add much to the flavor of ginger cake4 ,,gold ,,and ,,silver ,,cake4 ,this cake is baked in layers like jelly cake4 ,divide the silver cake batter and color it pink with a little cochineal2 this gives you pink1 white and yellow layers4 ,put together with frosting4 ,frost the top4 ,this can be put together like marble cake1 first a spoonful of one kind1 then another1 until the dish is full4 ,,boston ,,cream ,,cakes4 ,put into a large-sized saucepan half a cup of butter and one cup of hot water2 set it on the fire2 when the mixture begins to boil1 turn in a pint of sifted flour at once1 beat and work it well with a vegetable masher until it is very smooth4 ,remove from the fire1 and when cool enough add five eggs that have been well beaten1 first the yolks and then the whites1 also half a teaspoonful of soda and a teaspoonful of salt4 ,drop on buttered tins in large spoonfuls about two inches apart4 ,bake in a quick oven about fifteen minutes4 ,when done and quite cold1 open them on the side with a knife or scissors and put in as much of the custard as possible4 ,cream for ,filling4--,made of two eggs1 three tablespoonfuls of sifted flour 7or half cup of cornstarch7 and one cup of sugar4 ,put two-thirds of a pint of milk over the fire in a double boiler2 in a third of a pint of milk1 stir the sugar1 flour and beaten eggs4 ,as soon as the milk looks like boiling1 pour in the mixture and stir briskly for three minutes1 until it thickens2 then remove from the fire and add a teaspoonful of butter2 when cool1 flavor with vanilla or lemon and fill your cakes4 ,,chocolate ,,eclairs4 ,make the mixture exactly like the recipe for ,boston ,cream ,cakes4 ,spread it on buttered pans in oblong pieces about four inches long and one and a half wide1 to be laid about two inches apart2 they must be baked in a rather quick oven about twenty-five minutes4 ,as soon as baked ice with chocolate icing1 and when this is cold split them on one side and fill with the same cream as ,boston ,cream ,cakes4 ,,huckleberry ,,cake4 ,beat a cup of butter and two cups of sugar together until light1 then add a half cup of milk1 four eggs beaten separately1 the yolks to a cream and the whites to a stiff froth1 one teaspoonful of grated nutmeg1 the same of cinnamon and two teaspoonfuls of baking powder4 ,the baking powder to be rubbed into the flour4 ,bub one quart of huckleberries well with some flour and add them last1 but do not mash them4 ,pour into buttered pans1 about an inch thick2 dust the tops with sugar and bake4 ,it is better the day after baking4 ,,sweet ,,strawberry ,,cake4 ,three eggs1 one cupful of sugar1 two of flour1 one tablespoonful of butter1 a teaspoonful1 heaped1 of baking powder4 ,beat the butter and sugar together and add the eggs well beaten4 ,stir in the flour and baking powder well sifted together4 ,bake in deep tin plate4 ,this quantity will fill four plates4 ,with three pints of strawberries mix a cupful of sugar and mash them a little4 ,spread the fruit between the layers of cake4 ,the top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar4 ,save out the largest berries and arrange them around in circles on the top in the white frosting4 ,makes a very fancy dish1 as well as a most delicious cake4 ,,molasses ,,cup ,,cakes4 ,one cup of butter1 one of sugar1 six eggs1 five cupfuls of sifted flour1 one tablespoonful of cinnamon1 two tablespoonfuls of ginger1 three teacupfuls of cooking molasses and one heaping teaspoonful of soda4 ,stir the butter and sugar to a cream2 beat the eggs very light1 the yolks and whites separately1 and add to it2 after which put in the spices2 then the molasses and flour in rotation1 stirring the mixture all the time2 beat the whole well before adding the soda and but little afterwards4 ,put into well-buttered patty-pan tins and bake in a very moderate oven4 ,a baker's recipe4 ,,bakers' ,,ginger ,,snaps4 ,boil all together the following ingredients3 ,two cups of brown sugar1 two cups of cooking molasses1 one cup of shortening1 which should be part butter1 one large tablespoonful of ginger1 one tablespoonful of ground cinnamon1 one teaspoonful of cloves2 remove from the fire and let it cool4 ,in the meantime1 sift four cups of flour and stir part of it into the above mixture4 ,now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat into this mixture1 stir in the remainder of the flour and make stiff enough to roll into long rolls about an inch in diameter1 and cut off from the end into half-inch pieces4 ,place them on well-buttered tins1 giving plenty of room to spread4 ,bake in a moderate oven4 ,let them cool before taking out of the tins4 ,,ginger ,,cookies4 ,one cup sugar1 one cup molasses1 one cup butter1 one egg1 one tablespoonful vinegar1 one tablespoonful ginger1 one teaspoonful soda dissolved in boiling water1 mix like cooky dough1 rather soft4 ,,ginger ,,snaps4 ,one cup brown sugar1 two cups molasses1 one large cup butter1 two teaspoonfuls soda1 two teaspoonfuls ginger1 three pints flour to commence with2 rub shortening and sugar together into the flour2 add enough more flour to roll very smooth1 very thin1 and bake in a quick oven4 ,the dough can be kept for days by putting it in the flour barrel under the flour1 and bake a few at a time ,the more flour that can be worked in and the smoother they can be rolled1 the better and more brittle they will be4 ,should be rolled out to wafer-like thinness4 ,bake quickly without burning4 ,they should become perfectly cold before putting aside4 ,,dominoes4 ,have a plain cake baked in rather thin sheets and cut into small oblong pieces the size and shape of a domino1 a trifle larger4 ,frost the top and sides4 ,when the frosting is hard1 draw the black lines and make the dots with a small brush dipped in melted chocolate4 ,these are very nice for children's parties4 ,,fancy ,,cakes4 ,these delicious little fancy cakes may be made by making a rich jumble-paste--rolling out in any desired shape2 cut some paste in thick1 narrow strips and lay around your cakes1 so as to form a deep1 cup-like edge2 place on a well-buttered tin and bake4 ,when done1 fill with iced fruit prepared as follows3 ,take rich1 ripe peaches 7canned ones will do if fine and well drained from all juice7 cut in halves2 plums1 strawberries1 pineapples cut in squares or small triangles1 or any other available fruit1 and dip in the white of an egg that has been very slightly beaten and then in pulverized sugar1 and lay in the centre of your cakes4 ,,wafers4 ,dissolve four ounces of butter in half a teacup of milk2 stir together four ounces of white sugar1 eight ounces of sifted flour and the yolk of one egg1 adding gradually the butter and milk1 a tablespoonful of orange-flour water and a pinch of salt2 mix it well4 ,heat the wafer-irons1 butter their inner surfaces1 put in a tablespoonful of the batter and close the irons immediately2 put the irons over the fire1 and turn them occasionally1 until the wafer is cooked2 when the wafers are all cooked roll them on a small round stick1 stand them upon a sieve and dry them2 serve with ices4 ,,peach ,,cakes4 ,take the yolks and whites of five eggs and beat them separately 7the whites to a stiff froth47 ,then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar1 and beat the two together thoroughly4 ,fifteen minutes will be none too long for the latter operation if you would have excellence with your cakes4 ,now add half a pound of fine flour1 dredging it in a little at a time1 and then put in the whites of the eggs1 beating the whole together for four or five minutes4 ,then with a large spoon1 drop the batter upon a baking tin1 which has been buttered and floured1 being careful to have the cakes as nearly the same size as possible and resembling in shape the half of a peach4 ,have a quick oven ready and bake the cakes about ten minutes1 watching them closely so that they may only come to a light brown color4 ,then take them out1 spread the flat side of each with peach jam1 and stick them together in pairs1 covering the outside with a thin coat of icing1 which when dry can be brushed over on one side of the cake1 with a little cochineal water4 ,,cup ,,cakes4 ,two cups of sugar1 one cup of butter1 one cup of milk1 three cups and a half of flour and four eggs1 half a teaspoonful of soda1 large spoon cream of tartar2 stir butter and sugar together and add the beaten yolks of the eggs1 then the milk1 then flavoring and the whites4 ,put cream of tartar in flour and add last4 ,bake in buttered gem-pans1 or drop the batter1 a teaspoonful at a time1 in rows on flat buttered tins4 ,to this recipe may be added a cup of ,english currants or chopped raisins2 and also another variety of cake may be made by adding a half cup citron sliced and floured1 a half cupful of chopped almonds and lemon extract4 ,,variegated ,,cakes4 ,one cup powdered sugar1 one-half cup of butter creamed with the sugar1 one-half cup of milk1 four eggs1 the whites only1 whipped light1 two and one-half cups prepared flour4 ,bitter almond flavoring1 spinach juice and cochineal4 ,cream the butter and sugar2 add the milk1 flavoring1 the whites and flour4 ,divide the batter into three parts4 ,bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice4 ,put a few drops of this into one portion of the batter1 color another with cochineal1 leaving the third white4 ,put a little of each into small1 round pans or cups1 giving a light stir to each color as you add the next4 ,this will vein the cakes prettily4 ,put the white between the pink and green1 that the tints may show better4 ,if you can get pistachio nuts to pound up for the green1 the cakes will be much nicer4 ,ice on sides and top4 ,,cornstarch ,,cakes4 ,one cupful each of butter and sweet milk and half a cup of cornstarch1 two cupfuls each of sugar and flour1 the whites of five eggs beaten to a stiff froth1 two teaspoonfuls of cream of tartar and one of soda2 flavor to taste4 ,bake in gem-tins or patty-pans4 ,,sponge ,,drops4 ,beat to a froth three eggs and one teacup of sugar2 stir into this one heaping coffeecup of flour1 in which one teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed4 ,flavor with lemon4 ,butter tin sheets with washed butter and drop in teaspoonfuls about three inches apart4 ,bake instantly in a very quick oven4 ,watch closely as they will burn easily4 ,serve with ice cream4 ,,savory ,,biscuits ,,or ,,lady ,,fingers4 ,put nine tablespoonfuls of fine white sugar into a bowl and put the bowl into hot water to heat the sugar2 when the sugar is thoroughly heated1 break nine eggs into the bowl and beat them quickly until they become a little warm and rather thick2 then take the bowl from the water and continue beating until it is nearly or quite cold2 now stir in lightly nine tablespoonfuls of sifted flour2 then with a paper funnel1 or something of the kind1 lay this mixture out upon papers1 in biscuits three inches long and half an inch thick1 in the form of fingers2 sift sugar over the biscuits and bake them upon tins to a light brown2 when they are done and cold1 remove them from the papers1 by wetting them on the back2 dry them and they are ready for use4 ,they are often used in making ,charlotte ,russe4 ,,pastry ,,sandwiches4 ,puff paste1 jam of any kind1 the white of an egg1 sifted sugar4 ,roll the paste out thin2 put half of it on a baking sheet or tin1 and spread equally over it apricot1 greengage1 or any preserve that may be preferred4 ,lay over this preserve another thin paste1 press the edges together all round1 and mark the paste in lines with a knife on the surface1 to show where to cut it when baked4 ,bake from twenty minutes to half an hour2 and1 a short time before being done1 take the pastry out of the oven1 brush it over with the white of an egg1 sift over pounded sugar and put it back in the oven to color4 ,when cold1 cut it into strips2 pile these on a dish pyramidically and serve4 ,this may be made of jelly-cake dough1 and1 after baking1 allowed to cool before spreading with the preserve2 either way is good1 as well as fanciful4 ,,neapolitaines4 ,one cup of powdered sugar1 half a cup of butter1 two tablespoonfuls of lemon juice1 three whole eggs and three yolks1 beaten separately1 three cups of sifted flour4 ,put this all together with half a teaspoonful of soda dissolved in a tablespoonful of milk4 ,if it is too stiff to roll out1 add just enough more milk4 ,roll it a quarter of an inch thick and cut it out with any tin cutter4 ,place the cakes in a pan slightly greased and color the tops with beaten egg and milk1 with some chopped almonds over them4 ,bake in a rather quick oven4 ,,brunswick ,,jelly ,,cakes4 ,stir one cup of powdered white sugar and one-half cup of butter together1 till perfectly light2 beat the yolks of three eggs till very thick and smooth2 sift three cups of flour and stir it into the beaten eggs with the butter and sugar2 add a teaspoonful of mixed spice 7nutmeg1 mace and cinnamon7 and half a glass of rose-water or wine2 stir the whole well and lay it on your paste-board1 which must first be sprinkled with flour2 if you find it so moist as to be unmanageable1 throw in a little more flour2 spread the dough into a sheet about half an inch thick and cut it out in round cakes with a biscuit-cutter2 lay them in buttered pans and bake about five or six minutes2 when cold1 spread over the surface of each cake a liquor of fruit jelly or marmalade2 then beat the whites of three or four eggs till they stand alone2 beat into the froth1 by degrees1 a sufficiency of powdered loaf sugar to make it as thick as icing2 flavor with a few drops of strong essence of lemon1 and with a spoon heap it up on each cake1 making it high in the centre2 put the cakes into a cool oven1 and as soon as the tops are colored a pale brown1 take them out4 ,,little ,,plum ,,cakes4 ,one cup of sugar and half a cup of butter beaten to a smooth cream2 add three well-beaten eggs1 a teaspoonful of vanilla extract1 four cups of sifted flour1 one cup of raisins and one of currants1 half of a teaspoonful of baking soda dissolved in a little water1 and milk enough to make a stiff batter2 drop this batter in drops on well-buttered tins and bake in a quick oven4 ,,jumbles4 ,cream together two cups of sugar and one of butter1 add three well-beaten eggs and six tablespoonfuls of sweet milk1 two teaspoonfuls of baking powder1 flavor to taste1 flour enough to make into a soft dough2 do not roll it on the paste-board1 but break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as your finger1 and joining the ends2 lay them on tins to bake1 an inch apart1 as it rises and spreads2 bake in a moderate oven4 ,these jumbles are very delicate and will keep a long time4 ,,wine ,,jumbles4 ,one cup of butter1 two of sugar1 three eggs1 one wine-glass of wine1 one spoonful of vanilla and flour enough to roll out4 ,roll as thin as the blade of a knife and cut with an oval cutter4 ,bake on tin-sheets in a quick oven until a dark brown4 ,these will keep a year if kept in a tin box and in a dry place4 ,,cocoanut ,,jumbles4 ,grate one large cupful of cocoanut2 rub one cupful of butter with one and a half cupfuls of sugar2 add three beaten eggs1 whites and yolks separately1 two tablespoonfuls of milk and five cupfuls of sifted flour2 then add by degrees the grated nut1 so as to make a stiff dough1 rolled thin and cut with a round cutter1 having a hole in the middle4 ,bake in a quick oven from five to ten minutes4 ,,philadelphia ,,jumbles4 ,two cups of sugar1 one cup of butter1 eight eggs beaten light2 essence of bitter almond or rose to taste2 enough flour to enable you to roll them out4 ,stir the sugar and butter to a light cream1 then add the well-whipped eggs1 the flavoring and flour2 mix well together1 roll out in powdered sugar in a sheet a quarter of an inch thick2 cut into rings with a jagging-iron and bake in a quick oven on buttered tins4 ,,almond ,,jumbles4 ,three cupfuls of soft sugar1 two cupfuls of flour1 half a cupful of butter1 one teacupful of loppered milk1 five eggs well beaten1 two tablespoonfuls of rose-water1 three-quarters of a pound of almonds1 blanched and chopped very fine1 one teaspoonful of soda dissolved in boiling water4 ,cream butter and sugar2 stir in the beaten yolks the milk1 flour1 rose-water1 almonds and1 lastly1 the beaten whites very lightly and quickly2 drop in rings on buttered paper and bake at once4 ,,fruit ,,jumbles4 ,two cups of sugar1 one cup of butter1 five cupfuls of flour1 five eggs1 one small teacupful of milk1 in which dissolve half a teaspoonful of soda2 cream the butter1 add the sugar1 cream again2 then add yolks of eggs1 the milk1 beaten whites and flour2 a little cinnamon1 nutmeg1 allspice and ground cloves and one-quarter of a pound of currants1 rolled in flour4 ,,cookies4 ,one cup of butter1 two cups of sugar1 a small teacupful of sweet milk1 half a grated nutmeg and five cups of sifted flour1 in which there has been sifted with it two teaspoonfuls of baking powder2 mix into a soft dough and cut into round cakes2 roll the dough as thin as pie crust4 ,bake in a quick oven a light brown4 ,these can be made of sour milk and a teaspoonful of soda dissolved in it1 or sour or sweet cream can be used in place of butter4 ,water cookies made the same as above1 using water in place of milk4 ,water cookies keep longer than milk cookies4 ,,favorite ,,cookies4 ,one cup of butter1 one and a half cups of sugar1 one-half cup of sour milk one level teaspoonful of soda1 a teaspoonful of grated nutmeg ,flour enough to roll2 make quite soft4 ,put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out4 ,place on buttered tins and bake in a quick oven a light brown4 ,,fruit ,,cookies4 ,one cupful and a half of sugar1 one cupful of butter1 one-half cup of sweet milk1 one egg1 two teaspoonfuls of baking powder1 a teaspoonful of grated nutmeg1 three tablespoonfuls of ,english currants or chopped raisins4 ,mix soft and roll out1 using just enough flour to stiffen sufficiently4 ,cut out with a large cutter1 wet the tops with milk and sprinkle sugar over them4 ,bake on buttered tins in a quick oven4 ,,crisp ,,cookies4 7,very ,nice47 ,one cup of butter1 two cups of sugar1 three eggs well beaten1 a teaspoonful of soda and two of cream of tartar1 spoonful of milk1 one teaspoonful of nutmeg and one of cinnamon4 ,flour enough to make a soft dough just stiff enough to roll out4 ,try a pint of sifted flour to begin with1 working it in gradually4 ,spread a little sweet milk over each and sprinkle with sugar4 ,bake in a quick oven a light brown4 ,,lemon ,,cookies4 ,four cups of sifted flour1 or enough for a stiff dough1 one teacupful of butter1 two cups of sugar1 the juice of one lemon and the grated peel from the outside1 three eggs whipped very light4 ,beat thoroughly each ingredient1 adding1 after all is in1 a half teaspoonful of soda dissolved in a tablespoonful of milk4 ,roll out as any cookies and bake a light brown4 ,use no other wetting4 ,,cocoanut ,,cookies4 ,one cup grated cocoanut1 one and one-half cups sugar1 three-fourths cup butter1 one-half cup milk1 two eggs1 one large teaspoonful baking powder1 one-half teaspoonful extract of vanilla and flour enough to roll out4 ,,doughnuts ,,or ,,fried ,,cakes4 ,success in making good fried cakes depends as much on the cooking as the mixing4 ,in the first place1 there should be boiling lard enough to free them from the bottom of the kettle1 so that they swim on the top1 and the lard should never be so hot as to smoke or so cool as not to be at the boiling point2 if it is1 they soak grease and are spoiled4 ,if it is at the right heat1 the doughnuts will in about ten minutes be of a delicate brown outside and nicely cooked inside4 ,five or six minutes will cook a cruller4 ,try the fat by dropping a bit of the dough in first2 if it is right1 the fat will boil up when it is dropped in4 ,they should be turned over almost constantly1 which causes them to rise and brown evenly4 ,when they are sufficiently cooked1 raise them from the hot fat and drain them until every drop ceases dripping4 ,,crullers ,,or ,,fried ,,cakes4 ,one and a half cupfuls of sugar1 one cupful of sour milk1 two eggs1 two scant tablespoonfuls of melted butter1 half a nutmeg grated1 a large teaspoonful of cinnamon1 a teaspoonful of salt and one of soda2 make a little stiffer than biscuit dough1 roll out a quarter of an inch thick1 and cut with a fried-cake cutter1 with a hole in the centre4 ,fry in hot lard4 ,these can be made with sweet milk and baking powder1 using two heaping teaspoonfuls of the baking powder in place of soda4 ,,raised ,,doughnuts4 ,old-fashioned raised doughnuts are seldom seen nowadays1 but are easily made4 ,make a sponge as for bread1 using a pint of warm water or milk1 and a large half cupful of yeast2 when the sponge is very light1 add half a cupful of butter or sweet lard1 a coffeecupful of sugar1 a teaspoonful of salt and one small teaspoonful of soda dissolved in a little water1 one tablespoonful of cinnamon1 a little grated nutmeg2 stir in now two well-beaten eggs1 add sifted flour until it is the consistency of biscuit dough1 knead it well1 cover and let rise2 then roll the dough out into a sheet half an inch thick1 cut out with a very small biscuit-cutter1 or in strips half an inch wide and three inches long1 place them on greased tins1 cover them well and let them rise before frying them4 ,drop them in very hot lard4 ,raised cakes require longer time than cakes made with baking powder4 ,sift powdered sugar over them as fast as they are fried1 while warm4 ,our grandmothers put allspice into these cakes2 that1 however1 is a matter of taste4 ,,bakers' ,,raised ,,doughnuts4 ,warm a teacupful of lard in a pint of milk2 when nearly cool add enough flour to make a thick batter and add a small cupful of yeast2 beat it well and set it to rise2 when light work in gradually and carefully three cupfuls of sugar1 the whipped whites of six eggs1 half a teaspoonful of soda dissolved in a spoonful of milk1 one teaspoonful of salt1 a teaspoonful of ground cinnamon and half of a nutmeg grated2 then work in gradually enough flour to make it stiff enough to roll out2 let it rise again and when very light roll it out in a sheet an inch thick2 cut into rounds2 put into the centre of each round a large ,sultana raisin1 seeded1 and mold into perfectly round balls2 flatten a little2 let them stand a few minutes before boiling them2 have plenty of lard in the pot and when it boils drop in the cakes2 when they are a light1 brown take them out with a perforated skimmer2 drain on soft white paper and roll1 while warm1 in fine powdered sugar4 ,purcell's ,bakery1 ,new ,york ,city4 ,,crullers ,,or ,,wonders4 ,three eggs1 three tablespoonfuls of melted lard or butter1 three tablespoonfuls of sugar2 mix very hard with sifted flour1 as hard as can be rolled1 and to be rolled very thin like pie crust2 cut in squares three inches long and two wide1 then cut several slits or lines lengthwise to within a quarter of an inch of the edges of the ends2 run your two forefingers through every other slit2 lay them down on the board edgewise and dent them4 ,these are very dainty when fried4 ,fry in hot lard a light brown4 ,,german ,,doughnuts4 ,one pint of milk2 four eggs1 one small tablespoonful of melted butter1 flavoring1 salt to taste2 first boil the milk and pour it1 while hot1 over a pint of flour2 beat it very smooth and when it is cool have ready the yolks of the eggs well beaten2 add them to the milk and flour1 beaten well into it1 then add the well-beaten whites2 then1 lastly1 add the salt and as much more flour as will make the whole into a soft dough2 flour your board1 turn your dough upon it1 roll it in pieces as thick as your finger and turn them in the form of a ring2 cook in plenty of boiling lard4 ,a nice breakfast cake with coffee4 ,illustration3 ,,cutting ,,pumpkin ,,for ,,pies4 ,,nut ,,cakes4 7,fried47 ,beat two eggs well1 add to them one ounce of sifted sugar1 two ounces of warmed butter1 two tablespoonfuls of yeast1 a teacupful of luke-warm milk and a little salt4 ,whip all well together1 then stir in by degrees one pound of flour1 and1 if requisite1 more milk1 making thin dough4 ,beat it until it falls from the spoon1 then set it to rise4 ,when it has risen make butter or lard hot in a frying pan1 cut from the light dough little pieces the size of a walnut1 and1 without molding or kneading1 fry them pale brown4 ,as they are done lay them on a napkin to absorb any of the fat4 ,,trifles4 ,work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste2 roll it as thin as a dollar piece and cut it into small round or square cakes2 drop two or three at a time into the boiling lard2 when they rise to the surface and turn over they are done2 take them out with a skimmer and lay them on an inverted sieve to drain4 ,when served for dessert or supper put a spoonful of jelly on each4 ,,puff-,,ball ,,doughnuts4 ,these doughnuts1 eaten fresh and warm1 are a delicious breakfast dish and are quickly made4 ,three eggs1 one cupful of sugar1 a pint of sweet milk1 salt1 nutmeg and flour enough to permit the spoon to stand upright in the mixture2 add two heaping teaspoonfuls of baking powder to the flour2 beat all until very light4 ,drop by the dessertspoonful into boiling lard4 ,these will not absorb a bit of fat and are not at all rich and consequently are the least injurious of this kind of cakes4 ,,pastry1 ,,pies ,,and ,,tarts4 ,,general ,,remarks4 ,use the very best materials in making pastry2 the shortening should be fresh1 sweet and hard2 the water cold 7ice-water is best71 the paste rolled on a cold board and all handled as little as possible4 ,when the crust is made1 it makes it much more flaky and puff much more to put it in a dish covered with a cloth and set in a very cold place for half an hour1 or even an hour2 in summer1 it could be placed in the ice box4 ,a great improvement is made in pie crust by the addition of about a heaping teaspoonful of baking powder to a quart of flour1 also brushing the paste as often as rolled out1 and the pieces of butter placed thereon1 with the white of an egg1 assists it to rise in leaves or flakes4 ,as this is the great beauty of puff paste1 it is as well to try this method4 ,if currants are to be used in pies1 they should be carefully picked over and washed in several waters1 dried in a towel and dredged with flour before they are suitable for use4 ,raisins1 and all dried fruits for pies and cakes1 should be seeded stoned and dredged with flour before using4 ,almonds should be blanched by pouring boiling water upon them and then slipping the skin off with the fingers4 ,in pounding them1 always add a little rose or orange-water1 with fine sugar1 to prevent their becoming oily4 ,great care is requisite in heating an oven for baking pastry4 ,if you can hold your hand in the heated oven while you count twenty1 the oven has just the proper temperature and it should be kept at this temperature as long as the pastry is in2 this heat will bake to a light brown and will give the pastry a fresh and flaky appearance4 ,if you suffer the heat to abate1 the under crust will become heavy and clammy and the upper crust will fall in4 ,another good way to ascertain when the oven is heated to the proper degree for puff paste3 put a small piece of the paste in previous to baking the whole1 and then the heat can thus be judged of4 ,pie crust can be kept a week1 and the last be better than the if put in a tightly covered dish and set in the ice chest in summer and in a cool place in winter1 and thus you can make a fresh pie every day with little trouble4 ,in baking custard1 pumpkin or squash pies1 it is well1 in order that the mixture may not be absorbed by the paste1 to first partly bake the paste before adding it1 and when stewed fruit is used the filling should be perfectly cool when put in1 or it will make the bottom crust sodden4 ,,how ,,to ,,make ,a ,,pie4 ,after making the crust1 take a portion of it1 roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge2 gather up the scraps left from cutting and make into another sheet for the top crust2 roll it a little thinner than the under crust2 lap one-half over the other and cut three or four slits about a quarter of an inch from the folded edge 7this prevents the steam from escaping through the rim of the pie1 and causing the juices to run out from the edges74 ,now fill your pie-plate with your prepared filling1 wet the top edge of the rim1 lay the upper crust across the centre of the pie1 turn back the half that is lapped over1 seal the two edges together by slightly pressing down with your thumb1 then notch evenly and regularly with a three-tined fork1 dipping occasionally in flour to prevent sticking4 ,bake in a rather quick oven a light brown1 and until the filling boils up through the slits in the upper crust4 ,to prevent the juice soaking through into the crust1 making it soggy wet the under crust with the white of an egg1 just before you put in the pie mixture4 ,if the top of the pie is brushed over with the egg1 it gives it a beautiful glaze4 ,,for ,,icing ,,pastry4 ,to ice pastry1 which is the usual method adopted for fruit tarts and sweet dishes of pastry1 put the white of an egg on a plate and with the blade of a knife beat it to a stiff froth4 ,when the pastry is nearly baked1 brush it over with this and sift over some pounded sugar2 put it back into the oven to set the glaze and in a few minutes it will be done4 ,great care should be taken that the paste does not catch or burn in the oven1 which is very liable to do after the icing is laid on4 ,or make a meringue by adding a tablespoonful of white sugar to the beaten white of one egg4 ,spread over the top and slightly brown in the oven4 ,,fine ,,puff ,,paste4 ,into one quart of sifted flour mix two teaspoonfuls of baking powder and a teaspoonful of salt2 then sift again4 ,measure out one teacupful of butter and one of lard1 hard and cold4 ,take the lard and rub into the flour until a very fine smooth paste4 ,then put in just enough ice-water1 say half a cupful1 containing a beaten white of egg1 to mix a very stiff dough4 ,boll it out into a thin sheet1 spread with one-fourth of the butter1 sprinkle over with a little flour1 then roll up closely in a long roll1 like a scroll1 double the ends towards the centre1 flatten and re-roll1 then spread again with another quarter of the butter4 ,repeat this operation until the butter is used up4 ,put it on an earthen dish1 cover it with a cloth and set it in a cold place1 in the ice box in summer2 let it remain until cold2 an hour or more before making out the crust4 ,tarts made with this paste cannot be cut with a knife when fresh2 they go into flakes at the touch4 ,you may roll this pastry in any direction1 from you1 toward you1 sideways1 any way1 it matters not1 but you must have nice flour1 ice-water and very little of it1 and strength to roll it1 if you would succeed4 ,this recipe ,i purchased from a colored cook on one of the ,lake ,michigan steamers many years ago1 and it is1 without exception1 the finest puff paste ,i have ever seen4 ,,puff ,,paste ,,for ,,pies4 ,one quart of pastry flour1 one pint of butter1 one tablespoonful of salt1 one of sugar1 one and a quarter cupfuls of ice-water4 ,wash the hands with soap and water and dip them first in very hot and then in cold water4 ,rinse a large bowl or pan with boiling water and then with cold4 ,half fill it with cold water4 ,wash the butter in this1 working it with the hands until it is light and waxy4 ,this frees it from the salt and buttermilk and lightens it1 so that the pastry is more delicate4 ,shape the butter into two thin cakes and put in a pan of ice-water to harden4 ,mix the salt and sugar with the flour4 ,with the hands1 rub one-third of the butter into the flour4 ,add the water1 stirring with a knife4 ,stir quickly and vigorously until the paste is a smooth ball4 ,sprinkle the board lightly with flour4 ,turn the paste on this and pound quickly and lightly with the rolling-pin4 ,do not break the paste4 ,roll from you and to one side2 or if easier to roll from you all the time1 turn the paste around4 ,when it is about one-fourth of an inch thick1 wipe the remaining butter1 break it in bits and spread these on the paste4 ,sprinkle lightly with flour4 ,fold the paste1 one-third from each side1 so that the edges meet4 ,now fold from the ends1 but do not have these meet4 ,double the paste1 pound lightly and roll down to about one-third of an inch in thickness4 ,fold as before and roll down again4 ,repeat this three times if for pies and six times if for vol-au-vents1 patties1 tarts1 etc4 ,place on the ice to harden1 when it has been rolled the last time4 ,it should be in the ice chest at least an hour before being used4 ,in hot weather1 if the paste sticks when being rolled down1 put it on a tin sheet and place on ice4 ,as soon as it is chilled1 it will roll easily4 ,the less flour you use in rolling out the paste1 the tenderer it will be4 ,no matter how carefully every part of the work may be done1 the paste will not be good if much flour is used4 ,maria ,parloa4 ,,soyer',s ,,recipe ,,for ,,puff ,,paste4 ,to every pound of flour allow the yolk of one egg1 the juice of one lemon1 half a saltspoonful of salt1 cold water1 one pound of fresh butter4 ,put the flour onto the paste-board2 make a hole in the centre1 into which put the yolk of the egg1 the lemon juice and salt2 mix the whole with cold water 7this should be iced in summer if convenient7 into a soft1 flexible paste with the right hand1 and handle it as little as possible2 then squeeze all the buttermilk from the butter1 wring it in a cloth and roll out the paste2 place the butter on this and fold the edges of the paste over1 so as to hide it2 roll it out again to the thickness of a quarter of an inch2 fold over one-third1 over which again pass the rolling-pin2 then fold over the other third1 thus forming a square2 place it with the ends1 top and bottom before you1 shaking a little flour both under and over1 and repeat the rolls and turns twice again as before4 ,flour a baking-sheet1 put the paste on this and let it remain on ice or in some cool place for half an hour2 then roll twice more1 turning it as before2 place it again upon the ice for a quarter of an hour1 give it two more rolls1 making seven in all1 and it is ready for use when required4 ,,rule ,,for ,,under ,,crust4 ,a good rule for pie crust for a pie requiring only an under crust1 as a custard or pumpkin pie1 is3 ,three large tablespoonfuls of flour sifted1 rubbing into it a large tablespoonful of cold butter1 or part butter and part lard1 and a pinch of salt1 mixing with cold water enough to form a smooth1 stiff paste1 and rolled quite thin4 ,,plain ,,pie ,,crust4 ,two and a half cupfuls of sifted flour1 one cupful of shortening1 half butter and half lard cold1 a pinch of salt1 a heaping teaspoonful of baking powder sifted through the flour4 ,rub thoroughly the shortening into the flour4 ,mix together with half a teacupful of cold water1 or enough to form a rather stiff dough2 mix as little as possible1 just enough to get it into shape to roll out2 it must be handled very lightly4 ,this rule is for two pies4 ,when you have a little pie crust left do not throw it away2 roll it thin1 cut in small squares and bake4 ,just before tea put a spoonful of raspberry jelly on each square4 ,,puff ,,paste ,,of ,,suet4 ,two cupfuls of flour1 one-half teaspoonful of salt1 one teaspoonful of baking powder1 one cup of chopped suet1 freed of skin1 and chopped very fine1 one cupful of water4 ,place the flour1 sifted with the powder in a bowl1 add suet and water2 mix into smooth1 rather firm dough4 ,this paste is excellent for fruit puddings and dumplings that are boiled2 if it is well made1 it will be light and flaky and the suet impreceptible4 ,it is also excellent for meat pies1 baked or boiled4 ,all the ingredients should be very cold when mixing1 and the suet dredged with flour after it is chopped1 to prevent the particles from adhering to each other4 ,,potato ,,crust4 ,boil and mash a dozen medium-sized potatoes1 add one good teaspoonful of salt1 two tablespoonfuls of cold butter and half a cupful of milk or cream4 ,stiffen with flour sufficient to roll out4 ,nice for the tops of meat pies4 ,,to ,,make ,,pie ,,crust ,,flaky4 ,in making a pie1 after you have rolled out your top crust1 cut it about the right size1 spread it over with butter1 then shake sifted flour over the butter1 enough to cover it well4 ,cut a slit in the middle place it over the top of your pie1 and fasten the edges as any pie4 ,now take the pie on your left hand and a dipper of cold water in your right hand2 tip the pie slanting a little1 pour over the water sufficiently to rinse off the flour4 ,enough flour will stick to the butter to fry into the crust1 to give it a fine1 blistered1 flaky look1 which many cooks think is much better than rolling the butter into the crust4 ,,tartlets4 ,no4 #a4 ,tarts of strawberry or any other kind of preserves are generally made of the trimmings of puff paste rolled a little thicker than the ordinary pies2 then cut out with a round cutter1 first dipped in hot water1 to make the edges smooth1 and placed in small tart-pans1 first pricking a few holes at the bottom with a fork before placing them in the oven4 ,bake from ten to fifteen minutes4 ,let the paste cool a little2 then fill it with preserve4 ,by this manner1 both the flavor and color of the jam are preserved1 which would be lost were it baked in the oven on the paste2 and1 besides1 so much jam is not required4 ,,tartlets4 ,no4 #b4 ,tartlets are nice made in this manner3 ,roll some good puff paste out thin1 and cut it into two and a half inch squares2 brush each square over with the white of an egg1 then fold down the corners1 so that they all meet in the middle of each piece of paste2 slightly press the two pieces together1 brush them over with the egg1 sift over sugar and bake in a nice quick oven for about a quarter of an hour4 ,when they are done1 make a little hole in the middle of the paste and fill it up with apricot jam1 marmalade1 or red currant jelly4 ,pile them high in the centre of a dish on a napkin and garnish with the same preserves the tartlets are filled with4 ,,patties1 ,,or ,,shells ,,for ,,tarts4 ,roll out a nice puff paste thin2 cut out with a glass or cookie-cutter and with a wine-glass or smaller cutter1 cut out the centre of two out of three2 lay the rings thus made on the third1 and bake at once4 ,may be used for veal or oyster patties1 or filled with jelly1 jam or preserves1 as tarts4 ,or shells may be made by lining patty-pans with paste4 ,if the paste is light1 the shells will be fine4 ,filled with jelly and covered with meringue 7tablespoonful of sugar to the white of one egg7 and browned in oven1 they are very nice to serve for tea4 ,if the cutters are dipped in hot water1 the edges of the tartlets will rise much higher and smoother when baking4 ,,tarts4 ,larger pans are required for tarts proper1 the size of small1 shallow pie-tins2 then after the paste is baked and cooled and filled with the jam or preserve1 a few stars or leaves are placed on the top1 or strips of paste1 criss-crossed on the top1 all of which have been previously baked on a tin by themselves4 ,dried fruit1 stewed until thick1 makes fine tart pies1 also cranberries stewed and well sweetened4 ,,green ,,apple ,,pie4 ,peel1 core and slice tart apples enough for a pie2 sprinkle over about three tablespoonfuls of sugar1 a teaspoonful of cinnamon1 a small level tablespoonful of sifted flour1 two tablespoonfuls of water1 a few bits of butter1 stir all together with a spoon2 put it into a pie-tin lined with pie paste2 cover with a top crust and bake about forty minutes4 ,the result will be a delicious1 juicy pie4 ,,apple ,,custard ,,pie4 ,no4 #a4 ,three cupfuls of milk1 four eggs and one cupful of sugar1 two cupfuls of thick stewed apples1 strained through a colander4 ,beat the whites and yolks of the eggs lightly and mix the yolks well with the apples1 flavoring with nutmeg4 ,then beat into this the milk and1 lastly1 the whites4 ,let the crust partly bake before turning in this filling4 ,to be baked with only the one crust1 like all custard pies4 ,,apple ,,custard ,,pie4 ,no4 #b4 ,select fair sweet apples1 pare and grate them1 and to every teacupful of the apple add two eggs well beaten1 two tablespoonfuls of fine sugar1 one of melted butter1 the grated rind and half the juice of one lemon1 half a wine-glass of brandy and one teacupful of milk2 mix all well and pour into a deep plate lined with paste2 put a strip of the paste around the edge of the dish and bake thirty minutes4 ,,apple ,,custard ,,pie4 ,no4 #c4 ,lay a crust in your plates2 slice apples thin and half fill your plates2 pour over them a custard made of four eggs and one quart of milk1 sweetened and seasoned to your taste4 ,,apple ,,custard ,,pie4 ,no4 #d4 ,peel sour apples and stew until soft1 and not much water left in them2 then rub through a colander2 beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies2 season with nutmeg4 ,,irish ,,apple ,,pie4 ,pare and take out the cores of the apples1 cutting each apple into four or eight pieces1 according to their size4 ,lay them neatly in a baking dish1 seasoning them with brown sugar and any spice1 such as pounded cloves and cinnamon1 or grated lemon peel4 ,a little quince marmalade gives a fine flavor to the pie4 ,add a little water and cover with puff paste4 ,bake for an hour4 ,,mock ,,apple ,,pie4 ,crush finely with a rolling pin1 one large ,boston cracker2 put it into a bowl and pour upon it one teacupful of cold water2 add one teacupful of fine white sugar1 the juice and pulp of one lemon1 half a lemon rind grated and a little nutmeg2 line the pie-plate with half puff paste1 pour in the mixture1 cover with the paste and bake half an hour4 ,these are proportions for one pie4 ,,apple ,,and ,,peach ,,meringue ,,pie4 ,stew the apples or peaches and sweeten to taste4 ,mash smooth and season with nutmeg4 ,fill the crusts and bake until just done4 ,put on no top crust4 ,take the whites of three eggs for each pie and whip to a stiff froth1 and sweeten with three tablespoonfuls of powdered sugar4 ,flavor with rose-water or vanilla2 beat until it will stand alone2 then spread it on the pie one-half to one inch thick2 set it back into the oven until the meringue is well set4 ,eat cold4 ,,cocoanut ,,pie4 ,no4 #a4 ,one-half cup desiccated cocoanut soaked in one cupful of milk1 two eggs1 one small cupful of sugar1 butter the size of an egg4 ,this is for one small-sized pie4 ,nice with a meringue on top4 ,,cocoanut ,,pie4 ,no4 #b4 ,cut off the brown part of the cocoanut1 grate the white part1 mix it with milk and set it on the fire and let it boil slowly eight or ten minutes4 ,to a pound of the grated cocoanut1 allow a quart of milk1 eight eggs1 four tablespoonfuls of sifted white sugar1 a glass of wine1 a small cracker1 pounded fine1 two spoonfuls of melted butter and half a nutmeg4 ,the eggs and sugar should be beaten together to a froth1 then the wine stirred in4 ,put them into the milk and cocoanut1 which should be first allowed to get quite cool2 add the cracker and nutmeg1 turn the whole into deep pie plates1 with a lining and rim of puff paste4 ,bake them as soon as turned into the plates4 ,,chocolate ,,custard ,,pie4 ,no4 #a4 ,one-quarter cake of ,baker's chocolate1 grated2 one pint of boiling water1 six eggs1 one quart of milk1 one-half cupful of white sugar1 two teaspoonfuls of vanilla4 ,dissolve the chocolate in a very little milk1 stir into the boiling water and boil three minutes4 ,when nearly cold beat up with this the yolks of all the eggs and the whites of three4 ,stir this mixture into the milk1 season and pour into shells of good paste4 ,when the custard is set--but not more than half done--spread over it the whites whipped to a froth1 with two tablespoonfuls of sugar4 ,you may bake these custards without paste1 in a pudding dish or cups set in boiling water4 ,,chocolate ,,pie4 ,no4 #b4 ,put some grated chocolate into a basin and place on the back of the stove and let it melt 7do not add any water to it72 beat one egg and some sugar in it2 when melted1 spread this on the top of a custard pie4 ,lovers of chocolate will like this4 ,,lemon ,,pie4 ,no4 #a4 7,superior47 ,take a deep dish1 grate into it the outside of the rind of two lemons2 add to that a cup and a half of white sugar1 two heaping tablespoonfuls of unsifted flour1 or one of cornstarch2 stir it well together1 then add the yolks of three well-beaten eggs1 beat this thoroughly1 then add the juice of the lemons1 two cups of water and a piece of butter the size of a walnut4 ,set this on the fire in another dish containing boiling water and cook it until it thickens1 and will dip up on the spoon like cold honey4 ,remove from the fire1 and when cooled1 pour it into a deep pie-tin1 lined with pastry2 bake1 and when done1 have ready the whites1 beaten stiff1 with three small tablespoonfuls of sugar4 ,spread this over the top and return to the oven1 to set and brown slightly4 ,this makes a deep1 large sized pie1 and very superior4 ,ebbitt ,house1 ,washington4 ,,lemon ,,pie4 ,no4 #b4 ,one coffee cupful of sugar1 three eggs1 one cupful of water1 one tablespoonful of melted butter1 one heaping tablespoonful of flour1 the juice and a little of the rind of one lemon4 ,reserve the whites of the eggs1 and after the pie is baked1 spread them over the top beaten lightly-with a spoonful of sugar1 and return to the oven until it is a light brown4 ,this may be cooked before it is put into the crust or not1 but it is rather better to cook it first in a double boiler or dish4 ,it makes a medium-sized pie4 ,bake from thirty-five to forty minutes4 ,,lemon ,,pie4 ,no4 #c4 ,moisten a heaping tablespoonful of cornstarch with a little cold water1 then add a cupful of boiling water2 stir over the fire till it boils and cook the cornstarch1 say two or three minutes2 add teaspoonful of butter and a cupful of sugar2 take off the fire and1 when slightly cooled1 add an egg well beaten and the juice and grated rind of a fresh lemon4 ,bake with a crust4 ,this makes one small pie4 ,,lemon ,,pie4 ,no4 #d4 ,two large1 fresh lemons1 grate off the rind1 if not bitter reserve it for the filling of the pie1 pare off every bit of the white skin of the lemon 7as it toughens while cooking72 then cut the lemon into very thin slices with a sharp knife and take out the seeds2 two cupfuls of sugar1 three tablespoonfuls of water and two of sifted flour4 ,put into the pie a layer of lemon1 then one of sugar1 then one of the grated rind and1 lastly1 of flour1 and so on till the ingredients are used2 sprinkle the water over all1 and cover with upper crust4 ,be sure to have the under crust lap over the upper1 and pinch it well1 as the syrup will cook all out if care is not taken when finishing the edge of crust4 ,this quantity makes one medium-sized pie4 ,,orange ,,pie4 ,grate the rind of one and use the juice of two large oranges4 ,stir together a large cupful of sugar and a heaping tablespoonful of flour2 add to this the well-beaten yolks of three eggs1 two tablespoonfuls of melted butter4 ,reserve the whites for frosting4 ,turn this into a pie-pan lined with pie paste and bake in a quick oven4 ,when done so as to resemble a finely baked custard1 spread on the top of it the beaten whites1 which must be sweetened with two tablespoonfuls of sugar2 spread evenly and return to the oven and brown slightly4 ,the addition of the juice of half a lemon improves it1 if convenient to have it4 ,,bakers' ,,custard ,,pie4 ,beat up the yolks of three eggs to a cream4 ,stir thoroughly a tablespoonful of sifted flour into three tablespoonfuls of sugar2 this separates the particles of flour so that there will be no lumps2 then add it to the beaten yolks1 put in a pinch of salt1 a teaspoonful of vanilla and a little grated nutmeg2 next the well-beaten whites of the eggs2 and1 lastly1 a pint of scalded milk 7not boiled7 which has been cooled2 mix this in by degrees and turn all into a deep pie-pan lined with puff paste1 and bake from twenty-five to thirty minutes4 ,i received this recipe from a celebrated cook in one of our best ,new ,york bakeries4 ,i inquired of him why it was that their custard pies had that look of solidity and smoothness that our home-made pies have not4 ,he replied1 ,the secret is the addition of this bit of flour--not that it thickens the custard any to speak of1 but prevents the custard from breaking or wheying and gives that smooth appearance when cut4 ,,cream ,,pie4 ,pour a pint of cream upon one and a half cupfuls of sugar2 let it stand until the whites of three eggs have been beaten to a stiff froth2 add this to the cream and beat up thoroughly2 grate a little nutmeg over the mixture and bake without an upper crust4 ,if a tablespoonful of sifted flour is added to it1 as the above ,custard ,pie recipe1 it would improve it4 ,,whipped ,,cream ,,pie4 ,line a pie plate with a rich crust and bake quickly in a hot oven4 ,when done1 spread with a thin layer of jelly or jam1 then whip one cupful of thick sweet cream until it is as light as possible2 sweeten with powdered sugar and flavor with vanilla2 spread over the jelly or jam2 set the cream where it will get very cold before whipping4 ,,custard ,,pie4 ,beat together until very light the yolks of four eggs and four tablespoonfuls of sugar1 flavor with nutmeg or vanilla2 then add the four beaten whites1 a pinch of salt and1 lastly1 a quart of sweet milk2 mix well and pour into tins lined with paste4 ,bake until firm4 ,,boston ,,cream ,,pie4 ,cream ,part4--,put on a pint of milk to boil4 ,break two eggs into a dish and add one cup of sugar and half a cup of flour previously mixed after beating well1 stir it into the milk just as the milk commences to boil2 add an ounce of butter and keep on stirring one way until it thickens2 flavor with vanilla or lemon4 ,crust ,part4--,three eggs beaten separately1 one cup of granulated sugar1 one and a half cups of sifted flour1 one large teaspoonful of baking powder and two tablespoonfuls of milk or water4 ,divide the batter in half and bake on two medium-sized pie-tins4 ,bake in a rather quick oven to a straw color4 ,when done and cool1 split each one in half with a sharp broad-bladed knife1 and spread half the cream between each4 ,serve cold4 ,the cake part should be flavored the same as the custard4 ,,mock ,,cream ,,pie4 ,take three eggs1 one pint of milk1 a cupful of sugar1 two tablespoonfuls of cornstarch or three of flour2 beat the sugar1 cornstarch and yolks of the eggs together2 after the milk has come to a boil1 stir in the mixture and add a pinch of salt and about a teaspoonful of butter4 ,make crust the same as any pie2 bake1 then fill with the custard1 grate over a little nutmeg and bake again4 ,take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar1 spread over the top and brown in a quick oven4 ,,fruit ,,custard ,,pie4 ,any fruit custard1 such as pineapple1 banana1 can be readily made after the recipe of ,,apple ,,custard ,,pie4 ,,cherry ,,pie4 ,line your pie plate with good crust1 fill half full with ripe cherries2 sprinkle over them about a cupful of sugar1 a teaspoonful of sifted flour1 dot a few bits of butter over that4 ,now fill the crust full to the top4 ,cover with the upper crust and bake4 ,this is one of the best of pies1 if made correctly1 and the cherries in any case should be stoned4 ,,currant ,,pie4 ,make in just the same way as the ,cherry ,pie1 unless they are somewhat green1 then they should be stewed a little4 ,,ripe ,,currant ,,pie4 ,one cupful of mashed ripe currants1 one of sugar1 two tablespoonfuls of water1 one of flour1 beaten with the yolks of two eggs4 ,bake2 frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar and brown in oven4 ,,green ,,tomato ,,pie4 ,take medium-sized tomatoes1 pare and cut out the stem end4 ,having your pie-pan lined with paste made as biscuit dough1 slice the tomatoes very thin1 filling the pan somewhat heaping1 then grate over it a nutmeg2 put in half a cup of butter and a medium cup of sugar1 if the pan is rather deep4 ,sprinkle a small handful of flour over all1 pouring in half a cup of vinegar before adding the top crust4 ,bake half an hour in a moderately hot oven1 serving hot4 ,is good2 try it4 ,,apricot ,,meringue ,,pie4 ,a canned apricot meringue pie is made by cutting the apricots fine and mixing them with half a cup of sugar and the beaten yolk of an egg2 fill the crust and bake4 ,take from the oven1 let it stand for two or three minutes1 cover with a meringue made of the beaten white of an egg and one tablespoonful of sugar4 ,set back in a slow oven until it turns a golden brown4 ,the above pie can be made into a tart without the addition of the meringue by adding criss-cross strips of pastry when the pie is first put into the oven4 ,all of the above are good if made from the dried and stewed apricots instead of the canned and are much cheaper4 ,stewed dried apricots are a delicious addition to mince meat4 ,they may be used in connection with minced apples1 or to the exclusion of the latter4 ,,huckleberry ,,pie4 ,put a quart of picked huckleberries into a basin of water2 take off1 whatever floats2 take up the berries by the handful1 pick out all the stems and unripe berries and put them into a dish2 line a buttered pie1 dish with a pie paste1 put in the berries half an inch deep1 and to a quart of berries1 put half of a teacupful of brown sugar2 dredge a teaspoonful of flour over1 strew a saltspoonful of salt and a little nutmeg grated over2 cover the pie1 cut a slit in the centre1 or make several small incisions on either side of it2 press the two crusts together around the edge1 trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour4 ,,blackberry ,,pie4 ,pick the berries clean1 rinse them in cold water and finish as directed for huckleberries4 ,,molasses ,,pie4 ,two teacupfuls of molasses2 one of sugar1 three eggs1 one tablespoonful of melted butter1 one lemon1 nutmeg2 beat and bake in pastry4 ,,lemon ,,raisin ,,pie4 ,one cup of chopped raisins1 seeded1 and the juice and grated rind of one lemon1 one cupful of cold water1 one tablespoonful of flour1 one cupful of sugar1 two tablespoonfuls of butter4 ,stir lightly together and bake with upper and under crust4 ,,rhubarb ,,pie4 ,cut the large stalks off where the leaves commence1 strip off the outside skin1 then cut the stalks in pieces half an inch long2 line a pie dish with paste rolled rather thicker than a dollar piece1 put a layer of the rhubarb nearly an inch deep2 to a quart bowl of cut rhubarb put a large teacupful of sugar2 strew it over with a saltspoonful of salt and a little nutmeg grated2 shake over a little flour2 cover with a rich pie crust1 cut a slit in the centre1 trim off the edge with a sharp knife and bake in a quick oven until the pie loosens from the dish4 ,rhubarb pies made in this way are altogether superior to those made of the fruit stewed4 ,,rhubarb ,,pie4 7,cooked47 ,skin the stalks1 cut them into small pieces1 wash and put them in a stewpan with no more water than what adheres to them2 when cooked1 mash them fine and put in a small piece of butter2 when cool1 sweeten to taste2 if liked1 add a little lemon-peel1 cinnamon or nutmeg2 line your plate with thin crust1 put in the filling1 cover with crust and bake in a quick oven2 sift sugar over it when served4 ,,pineapple ,,pie4 ,a grated pineapple1 its weight in sugar1 half its weight in butter1 one cupful of cream1 five eggs2 beat the batter to a creamy froth1 add the sugar and yolks of the eggs1 continue beating till very light2 add the cream1 the pineapple grated and the whites of the eggs beaten to a stiff froth4 ,bake with an under crust4 ,eat cold4 ,,grape ,,pie4 ,pop the pulps out of the skins into one dish and put the skins into another4 ,then simmer the pulp a little over the fire to soften it2 remove it and rub it through a colander to separate it from the seeds4 ,then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for other use4 ,fine for pies4 ,,damson ,,or ,,plum ,,pie4 ,stew the damsons whole in water only sufficient to prevent their burning2 when tender and while hot1 sweeten them with sugar and let them stand until they become cold2 then pour them into pie dishes lined with paste1 dredge flour upon them1 cover them with the same paste1 wet and pinch together the edges of the paste1 cut a slit in the centre of the cover through which the vapor may escape and bake twenty minutes4 ,illustration3 ,,chopping ,,the ,,mincemeat4 ,,peach ,,pie4 ,peel1 stone and slice the peaches4 ,line a pie plate with crust and lay in your fruit1 sprinkling sugar liberally over them in proportion to their sweetness4 ,allow three peach kernels chopped fine to each pie2 pour in a very little water and bake with an upper crust1 or with cross-bars of paste across the top4 ,,dried ,,fruit ,,pies4 ,wash the fruit thoroughly1 soak over night in water enough to cover4 ,in the morning stew slowly until nearly done in the same water4 ,sweeten to taste4 ,the crust1 both upper and under1 should be rolled thin2 a thick crust to a fruit pie is undesirable4 ,,ripe ,,berry ,,pies4 ,all made the same as ,cherry ,pie4 ,line your pie-tin with crust1 fill half full of berries1 shake over a tablespoonful of sifted flour 7if very juicy7 and as much sugar as is necessary to sweeten sufficiently4 ,now fill up the crust to the top1 making quite full4 ,cover with crust and bake about forty minutes4 ,huckleberry and blackberry pies are improved by putting into them a little ginger and cinnamon4 ,,jelly ,,and ,,preserved ,,fruit ,,pies4 ,preserved fruit requires no baking2 hence1 always bake the shell and put in the sweetmeats afterwards2 you can cover with whipped cream1 or bake a top crust shell2 the former is preferable for delicacy4 ,,cranberry ,,pie4 ,take fine1 sound1 ripe cranberries and with a sharp knife split each one until you have a heaping coffeecupful2 put them in a vegetable dish or basin2 put over them one cupful of white sugar1 half a cup of water1 a tablespoon full of sifted flour2 stir it all together and put into your crust4 ,cover with an upper crust and bake slowly in a moderate oven4 ,you will find this the true way of making a cranberry pie4 ,newport ,style4 ,,cranberry ,,tart ,,pie4 ,after having washed and picked over the berries1 stew them well in a little water1 just enough to cover them2 when they burst open and become soft1 sweeten them with plenty of sugar1 mash them smooth 7some prefer them not mashed72 line your pie-plates with thin puff paste1 fill them and lay strips of paste across the top4 ,bake in a moderate oven4 ,or you may rub them through a colander to free them from the skins4 ,,gooseberry ,,pie4 ,can be made the same as ,cranberry ,tart ,pie1 or an upper crust can be put on before baking4 ,serve with boiled custard or a pitcher of good sweet cream4 ,,stewed ,,pumpkin ,,or ,,squash ,,for ,,pies4 ,deep-colored pumpkins are generally the best4 ,cut a pumpkin or squash in half1 take out the seeds1 then cut it up in thick slices1 pare the outside and cut again in small pieces4 ,put it into a large pot or saucepan with a very little water2 let it cook slowly until tender4 ,now set the pot on the back of the stove1 where it will not burn1 and cook slowly1 stirring often until the moisture is dried out and the pumpkin looks dark and red4 ,it requires cooking a long time1 at least half a day1 to have it dry and rich4 ,when cool press through a colander4 ,,baked ,,pumpkin ,,or ,,squash ,,for ,,pies4 ,cut up in several pieces1 do not pare it2 place them on baking tins and set them in the oven2 bake slowly until soft1 then take them out1 scrape all the pumpkin from the shell1 rub it through a colander4 ,it will be fine and light and free from lumps4 ,,pumpkin ,,pie4 ,no4 #a4 ,for three pies3 ,one quart of milk1 three cupfuls of boiled and strained pumpkin1 one and one-half cupfuls of sugar1 one-half cupful of molasses1 the yolks and whites of four eggs beaten separately1 a little salt1 one tablespoonful each of ginger and cinnamon4 ,beat all together and bake with an under crust4 ,boston marrow or ,hubbard squash may be substituted for pumpkin and are much preferred by many1 as possessing a less strong flavor4 ,,pumpkin ,,pie4 ,no4 #b4 ,one quart of stewed pumpkin pressed through a sieve1 nine eggs1 whites and yolks beaten separately1 two scant quarts of milk1 one teaspoonful of mace1 one teaspoonful of cinnamon and the same of nutmeg1 one and one-half cupfuls of white sugar1 or very light brown4 ,beat all well together and bake in crust without cover4 ,a tablespoonful of brandy is a great improvement to pumpkin1 or squash pies4 ,,pumpkin ,,pie ,,without ,,eggs4 ,one quart of properly stewed pumpkin pressed through a colander2 to this add enough good1 rich milk1 sufficient to moisten it enough to fill two good-sized earthen pie-plates1 a teaspoonful of salt1 half a cupful of molasses or brown sugar1 a tablespoonful of ginger1 one teaspoonful of cinnamon or nutmeg4 ,bake in a moderately slow oven three-quarters of an hour4 ,,squash ,,pie4 ,one pint of boiled dry squash1 one cupful of brown sugar1 three eggs1 two tablespoonfuls of molasses1 one tablespoonful of melted butter one tablespoonful of ginger1 one teaspoonful of cinnamon1 a pinch of salt and one pint of milk4 ,this makes two pies1 or one large deep one4 ,,sweet ,,potato ,,pie4 ,one pound of steamed sweet potatoes finely mashed1-two cups sugar1 one cup cream1 one-half cup butter1 three well-beaten eggs1 flavor with lemon or nutmeg and bake in pastry shell4 ,fine4 ,,cooked ,,meat ,,for ,,mince ,,pies4 ,in order to succeed in having good mince pie1 it is quite essential to cook the meat properly1 so as to retain its juices and strength of flavor4 ,select four pounds of lean beef1 the neck piece is as good as any2 wash it and put it into a kettle with just water enough to cover it2 take off the scum as it reaches the boiling point1 add hot water from time to time1 until it is tender1 then season with salt and pepper2 take off the cover and let it boil until almost dry1 or until the juice has boiled back into the meat4 ,when it looks as though it was beginning to fry in its own juice1 it is time to take up and set aside to get cold1 which should be done the day before needed4 ,next day1 when making the mince meat1 the bones1 gristle and stringy bits should be well picked out before chopping4 ,,mince ,,pies4 ,no4 #a4 ,the ,astor ,house1 some years ago1 was famous for its mince pies4 ,the chief pastry cook at that time1 by request1 published the recipe4 ,i find that those who partake of it never fail to speak in laudable terms of the superior excellence of this recipe when strictly followed4 ,four pounds of lean boiled beef chopped fine1 twice as much of chopped green tart apples1 one pound of chopped suet1 three pounds of raisins1 seeded1 two pounds of currants picked over1 washed and dried1 half a pound of citron1 cut up fine1 one pound of brown sugar1 one quart of cooking molasses1 two quarts of sweet cider1 one pint of boiled cider1 one tablespoonful of salt1 one tablespoonful of pepper1 one tablespoonful of mace1 one tablespoonful of allspice and four tablespoonfuls of cinnamon1 two grated nutmegs1 one tablespoonful of cloves2 mix thoroughly and warm it on the range until heated through4 ,remove from the fire and when nearly cool1 stir in a pint of good brandy and one pint of ,madeira wine4 ,put into a crock1 cover it tightly and set it in a cold place where it will not freeze1 but keep perfectly cold4 ,will keep good all winter4 ,chef de ,cuisine1 ,astor ,house1 ,n4 ,y4 ,,mince ,,pies4 ,no4 #b4 ,two pounds of lean fresh beef1 boiled and1 when cold1 chopped fine4 ,one pound of beef suet1 cleared of strings and minced to powder4 ,five pounds of apples1 pared and chopped1 two pounds of raisins1 seeded and chopped1 one pound of ,sultana raisins1 washed and picked over1 two pounds of currants washed and carefully picked over1 three-quarters of a pound of citron cut up fine1 two tablespoonfuls cinnamon1 one of powdered nutmeg1 two of mace1 one of cloves1 one of allspice1 one of fine salt1 two and a quarter pounds of brown sugar1 one quart brown sherry1 one pint best brandy4 ,mince-meat made by this recipe will keep all winter4 ,cover closely in a jar and set in a cool place4 ,common ,sense in the ,household4 ,for preserving mince meat1 look for ,,canned ,,mince ,,meat4 ,,mock ,,mince ,,meat ,,without ,,meat4 ,one cupful of cold water1 half a cupful of molasses1 half a cupful of brown sugar1 half a cupful of cider vinegar1 two-thirds of a cupful of melted butter1 one cupful of raisins seeded and chopped1 one egg beaten light1 half a cupful of rolled cracker crumbs1 a teaspoonful of cinnamon1 a teaspoonful each of cloves1 allspice1 nutmeg1 salt and black pepper4 ,put the saucepan on the fire with the water and raisins2 let them cook a few minutes1 then add the sugar and molasses1 then the vinegar1 then the other ingredients2 lastly1 add a wine-glassful of brandy4 ,very fine4 ,,fruit ,,turnovers4 7,suitable for ,picnics47 ,make a nice puff paste2 roll it out the usual thickness1 as for pies2 then cut it out into circular pieces about the size of a small tea saucer2 pile the fruit on half of the paste1 sprinkle over some sugar1 wet the edges and turn the paste over4 ,press the edges together1 ornament them and brush the turnovers over with the white of an egg2 sprinkle over sifted sugar and bake on tins1 in a brisk oven1 for about twenty minutes4 ,instead of putting the fruit in raw1 it may be boiled down with a little sugar first and then enclosed in the crust2 or jam of any kind may be substituted for fresh fruit4 ,,plum ,,custard ,,tartlets4 ,one pint of greengage plums1 after being rubbed through a sieve1 one large cup of sugar1 the yolks of two eggs well beaten4 ,whisk all together until light and foamy1 then bake in small patty-pans shells of puff paste a light brown4 ,then fill with the plum paste1 beat the two whites until stiff1 add two tablespoonfuls of powdered sugar1 spread over the plum paste and set the shells into a moderate oven for a few moments4 ,these are much more easily handled than pieces of pie or even pies whole1 and can be packed nicely for carrying4 ,,lemon ,,tartlets4 ,no4 #a4 ,put a quart of milk into a saucepan over the fire4 ,when it comes to the boiling point put into it the following mixture3 ,into a bowl put a heaping tablespoonful of flour1 half a cupful of sugar and a pinch of salt4 ,stir this all together thoroughly2 then add the beaten yolks of six eggs2 stir this one way into the boiling milk until cooked to a thick cream2 remove from the fire and stir into it the grated rind and juice of one large lemon4 ,have ready baked and hot some puff paste tart shells4 ,fill them with the custard and cover each with a meringue made of the whites of the eggs1 sweetened with four tablespoonfuls of sugar4 ,put into the oven and bake a light straw color4 ,,lemon ,,tartlets4 ,no4 #b4 ,mix well together the juice and grated rind of two lemons1 two cupfuls of sugar1 two eggs and the crumbs of sponge cake2 beat it all together until smooth2 put into twelve patty-pans lined with puff paste and bake until the crust is done4 ,,orange ,,tartlets4 ,take the juice of two large oranges and the grated peel of one1 three-fourths of a cup of sugar1 a tablespoonful of butter2 stir in a good teaspoonful of cornstarch into the juice of half a lemon and add to the mixture4 ,beat all well together and bake in tart shells without cover4 ,,meringue ,,custard ,,tartlets4 ,select deep individual pie-tins2 fluted tartlet pans are suitable for custard tarts1 but they should be about six inches in diameter and from two to three inches deep4 ,butter the pan and line it with ordinary puff paste1 then fill it with a custard made as follows3 ,stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour1 a saltspoonful of salt and half a pint of cream4 ,stir until free from lumps and add two tablespoonfuls of sugar2 put the saucepan on the range and stir until the custard coats the spoon4 ,do not let it boil or it will curdle4 ,pour it in a bowl1 add a few drops of vanilla flavoring and stir until the custard becomes cold2 fill the lined mold with this and bake in a moderate oven4 ,in the meantime1 put the whites of the eggs in a bright copper vessel and beat thoroughly1 using a baker's wire egg-beater for this purpose4 ,while beating1 sprinkle in lightly half a pound of sugar and a dash of salt4 ,when the paste is quite firm1 spread a thin layer of it over the tart and decorate the top with the remainder by squeezing it through a paper funnel4 ,strew a little powdered sugar over the top1 return to the oven1 and when a delicate yellow tinge remove from the oven and when cold serve4 ,,berry ,,tarts4 ,line small pie-tins with pie crust and bake4 ,just before ready to use fill the tarts with strawberries1 blackberries1 raspberries1 or whatever berries are in season4 ,sprinkle over each tart a little sugar2 after adding berries add also to each tart a tablespoonful of sweet cream4 ,they form a delicious addition to the breakfast table4 ,,cream ,,strawberry ,,tarts4 ,after picking over the berries carefully1 arrange them in layers in a deep pie-tin lined with puff paste1 sprinkling sugar thickly between each layer3 fill the pie-tin pretty full1 pouring in a quantity of the juice3 cover with a thick crust1 with a slit in the top and bake4 ,when the pie is baked1 pour into the slit in the top of the pie the following cream mixture3 ,take a small cupful of the cream from the top of the morning's milk1 heat it until it comes to a boil1 then stir into it the whites of two eggs beaten light1 also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk4 ,boil all together a few moments until quite smooth2 set it aside and when cool pour it into the pie through the slit in the crust4 ,serve it cold with powdered sugar sifted over it4 ,raspberry1 blackberry and whortleberry may be made the same4 ,,green ,,gooseberry ,,tart4 ,top and tail the gooseberries4 ,put into a porcelain kettle with enough water to prevent burning and stew slowly until they break4 ,take them off1 sweeten well and set aside to cool4 ,when cold pour into pastry shells and bake with a top crust of puff paste4 ,brush all over with beaten egg while hot1 set back in the oven to glaze for three minutes4 ,eat cold4 ,common ,sense in the ,household4 ,,cocoanut ,,tarts4 ,take three cocoanuts1 the meats grated1 the yolks of five eggs1 half a cupful of white sugar1 season1 a wine-glass of milk2 put the butter in cold and bake in a nice puff paste4 ,,chocolate ,,tarts4 ,four eggs1 whites and yolks1 one-half cake of ,baker's chocolate1 grated1 one tablespoonful of cornstarch1 dissolved in water1 three tablespoonfuls of milk1 four of white sugar1 two teaspoonfuls of vanilla1 one saltspoonful of salt1 one-half teaspoonful of cinnamon1 one teaspoonful of butter1 melted2 rub the chocolate smooth in the milk and heat to boiling over the fire1 then stir in the cornstarch4 ,stir five minutes until well thickened1 remove from the fire and pour into a bowl4 ,beat all the yolks and the whites of two eggs well with the sugar1 and when the chocolate mixture is almost cold1 put all together with the flavoring and stir until light4 ,bake in open shells of pastry4 ,when done1 cover with a meringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon juice4 ,eat cold4 ,these are nice for tea1 baked in patty-pans4 ,common ,sense in the ,household4 ,,maids ,,of ,,honor4 ,take one cupful of sour milk1 one of sweet milk1 a tablespoonful of melted butter1 the yolks of four eggs1 juice and rind of one lemon and a small cupful of white pounded sugar4 ,put both kinds of milk together in a vessel1 which is set in another and let it become sufficiently heated to set the curd1 then strain off the milk1 rub the curd through a strainer1 add butter to the curd1 the sugar1 well-beaten eggs and lemon4 ,line the little pans with the richest of puff paste and fill with the mixture2 bake until firm in the centre1 from ten to fifteen minutes4 ,,german ,,fruit ,,pie4 ,sift together a heaping teaspoonful of baking powder and a pint of flour2 add a piece of butter as large as a walnut1 a pinch of salt1 one beaten egg and sweet milk enough to make a soft dough4 ,roll it out half an inch thick2 butter a square biscuit tin and cover the bottom and sides with the dough2 fill the pan with quartered juicy apples1 sprinkle with a little cinnamon and molasses4 ,bake in rather quick oven until the crust and apples are cooked a light brown4 ,sprinkle a little sugar over the top five minutes before removing from the oven4 ,ripe peaches are fine used in the same manner4 ,,apple ,,tarts4 ,pare1 quarter1 core and boil in half a cupful of water1 until quite soft1 ten large1 tart apples2 beat until very smooth and add the yolks of six eggs1 or three whole ones1 the juice and grated outside rind of two lemons1 half a cap of butter2 one and a half of sugar 7or more1 if not sufficiently sweet72 beat all thoroughly1 line patty-pans with a puff paste and fill2 bake five minutes in a hot oven4 ,meringue4--,if desired very nice1 cover them when removed from the oven with the meringue made of the whites of three eggs remaining1 mixed with three tablespoonfuls of sugar2 return to the oven and delicately brown4 ,,cream ,,tarts4 ,make a rich1 brittle crust1 with which cover your patty-pans1 smoothing off the edges nicely and bake well4 ,while these shells are cooling1 take one teacupful 7more or less according to the number of tarts you want7 of perfectly sweet and fresh cream1 skimmed free of milk2 put this into a large bowl or other deep dish1 and with your egg-beater whip it to a thick1 stiff froth2 add a heaping tablespoonful of fine white sugar1 with a teaspoonful 7a small one7 of lemon or vanilla4 ,fill the cold shells with this and set in a cool place till tea is ready4 ,,open ,,jam ,,tarts4 ,time to bake until paste loosens from the dish4 ,line shallow tin dish with puff paste1 put in the jam1 roll out some of the paste1 wet it lightly with the yolk of an egg beaten with a little milk1 and a tablespoonful of powdered sugar4 ,cut it in narrow strips1 then lay them across the tart1 lay another strip around the edge1 trim off outside1 and bake in a quick oven4 ,,chess ,,cakes4 ,peel and grate one cocoanut2 boil one pound of sugar fifteen minutes in two-thirds of a pint of water2 stir in the grated cocoanut and boil fifteen minutes longer4 ,while warm1 stir in a quarter of a pound of butter2 add the yolks of seven eggs well beaten4 ,bake in patty-pans with rich paste4 ,if prepared cocoanut is used1 take one and a half coffeecupfuls4 ,fine4 ,,custards1 ,,creams ,,and ,,desserts4 ,the usual rule for custards is1 eight eggs to a quart of milk2 but a very good custard can be made of six1 or even less1 especially with the addition of a level tablespoonful of sifted flour1 thoroughly blended in the sugar first1 before adding the other ingredients4 ,they may be baked1 boiled or steamed1 either in cups or one large dish4 ,it improves custard to first boil the milk and then cool it before being used2 also a little salt adds to the flavor4 ,a very small lump of butter may also be added1 if one wants something especially rich4 ,to make custards look and taste better1 duck's eggs should be used when obtainable2 they add very much to the flavor and richness1 and so many are not required as of ordinary eggs1 four duck's eggs to the pint of milk making a delicious custard4 ,when desired extremely rich and good1 cream should be substituted for the milk1 and double the quantity of eggs used to those mentioned1 omitting the whites4 ,when making boiled custard1 set the dish containing the custard into another and larger dish1 partly filled with boiling water1 placed over the fire4 ,let the cream or milk come almost to a boil before adding the eggs or thickening1 then stir it briskly one way every moment until smooth and well cooked2 it must not boil or it will curdle4 ,to bake a custard1 the fire should be moderate and the dish well buttered4 ,everything in baked custard depends upon the regularly heated slow oven4 ,if made with nicety it is the most delicate of all sweets2 if cooked till it wheys it is hardly eatable4 ,frozen eggs can be made quite as good as fresh ones if used as soon as thawed soft4 ,drop them into boiling water1 letting them remain until the water is cold4 ,they will be soft all through and beat up equal to those that have not been touched with the frost4 ,eggs should always be thoroughly well beaten separately1 the yolks first1 then the sugar added1 beat again1 then add the beaten whites with the flavoring1 then the cooled scalded milk4 ,the lighter the eggs are beaten1 the thicker and richer the custard4 ,eggs should always be broken into a cup1 the whites and yolks separated1 and they should always be strained4 ,breaking the eggs thus1 the bad ones may be easily rejected without spoiling the others and so cause no waste4 ,a meringue1 or frosting for the top1 requires about a tablespoonful of fine sugar to the beaten white of one egg2 to be placed on the top after the custard or pudding is baked1 smoothed over with a broad-bladed knife dipped in cold water1 and replaced in the oven to brown slightly4 ,,soft ,,caramel ,,custard4 ,one quart of milk1 half a cupful of sugar1 six eggs1 half a teaspoonful of salt4 ,put the milk on to boil1 reserving a cupful4 ,beat the eggs and add the cold milk to them4 ,stir the sugar in a small frying pan until it becomes liquid and just begins to smoke4 ,stir it into the boiling milk2 then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken4 ,set away to cool4 ,serve in glasses4 ,,baked ,,custard4 ,beat five fresh eggs1 the whites and yolks separately1 the yolks with half a cup of sugar1 the whites to a stiff froth2 then stir them gradually into a quart of sweet rich milk previously boiled and cooled2 flavor with extract of lemon or vanilla and half a teaspoonful of salt4 ,rub butter over the bottom and sides of a baking-dish or tin basin2 pour in the custard1 grate a little nutmeg over and bake in a quick oven4 ,it is better to set the dish in a shallow pan of hot water reaching nearly to the top1 the water to be kept boiling until the custard is baked2 three-quarters of an hour is generally enough4 ,run a teaspoon handle into the middle of it2 if it comes out clean it is baked sufficiently4 ,,cup ,,custard4 ,six eggs half a cupful of sugar1 one quart of new milk4 ,beat the eggs and the sugar and milk1 and any extract or flavoring you like4 ,fill your custard cups1 sift a little nutmeg or cinnamon over the tops1 set them in a moderate oven in a shallow pan half filled with hot water4 ,in about twenty minutes try them with the handle of a teaspoon to see if they are firm4 ,judgment and great care are needed to attain skill in baking custard1 for if left in the oven a minute too long1 or if the fire is too hot1 the milk will certainly whey4 ,serve cold with fresh fruit sugared and placed on top of each4 ,strawberries1 peaches or raspberries1 as preferred4 ,,boiled ,,custard4 ,beat seven eggs very light1 omitting the whites of two2 mix them gradually with a quart of milk and half a cupful of sugar2 boil in a dish set in another of boiling water2 add flavoring4 ,as soon as it comes to the boiling point remove it1 or it will be liable to curdle and become lumpy4 ,whip the whites of the two eggs that remain1 adding two heaping tablespoonfuls of sugar4 ,when the custard is cold heap this on top2 if in cups1 put on a strawberry or a bit of red jelly on each4 ,set in a cold place till wanted4 ,common ,sense in the ,household4 ,,boiled ,,custard1 ,,or ,,mock ,,cream4 ,take two even tablespoonfuls of cornstarch1 one quart of milk1 three eggs1 half a teaspoonful of salt and a small piece of butter2 heat the milk to nearly boiling and add the starch1 previously dissolved in a little cold milk2 then add the eggs well beaten with four tablespoonfuls of powdered sugar2 let it boil up once or twice1 stirring it briskly1 and it is done4 ,flavor with lemon1 or vanilla1 or raspberry1 or to suit your taste4 ,a good substitute for ice cream1 served very cold4 ,,french ,,custard4 ,one quart of milk1 eight eggs1 sugar and cinnamon to taste2 separate the eggs1 beat the yolks until thick1 to which add the milk1 a little vanilla1 and sweeten to taste2 put it into a pan or farina kettle1 place it over a slow fire and stir it all the time until it becomes custard2 then pour it into a pudding-dish to get cold2 whisk the whites until stiff and dry2 have ready a pan of boiling water on the top of which place the whites2 cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them2 place in a dish 7suitable for the table7 a layer of custard and white alternately2 on each layer of custard grate a little nutmeg with a teaspoonful of wine2 reserve a layer of white for the cover1 over which grate nutmeg2 then send to table and eat cold4 ,,german ,,custard4 ,add to a pint of good1 rich1 boiled custard an ounce of sweet almonds1 blanched1 roasted and pounded to a paste1 and half an ounce of pine-nuts or peanuts1 blanched1 roasted and pounded2 also a small quantity of candied citron cut into the thinnest possible slips2 cook the custard as usual and set it on the ice for some hours before using4 ,,apple ,,custard4 ,pare1 core and quarter a dozen large juicy pippins4 ,stew among them the yellow peel of a large lemon grated very fine1 and stew them till tender in a very small portion of water4 ,when done1 mash them smooth with the back of a spoon 7you must have a pint and a half of the stewed apple72 mix a half cupful of sugar with them and set them away till cold4 ,beat six eggs very light and stir them gradually into a quart of rich milk alternately with the stewed apple4 ,put the mixture into cups1 or into a deep dish and bake it about twenty minutes4 ,send it to table cold1 with nutmeg grated over the top4 ,,almond ,,custard4 ,no4 #a4 ,scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds1 throwing them1 as you do them1 into a large bowl of cold water4 ,then pound them one at a time into a paste1 adding a few drops of wine or rose-water to them4 ,beat eight eggs very light with two-thirds of a cup of sugar1 then mix together with a quart of rich milk1 or part milk and part cream2 put the mixture into a saucepan and set it over the fire4 ,stir it one way until it begins to thicken1 but not till it curdles2 remove from the fire and when it is cooled put in a glass dish4 ,having reserved part of the whites of the eggs1 beat them to a stiff froth1 season with three tablespoonfuls of sugar and a teaspoonful of lemon extract1 spread over the top of the custard4 ,serve cold4 ,,almond ,,custard4 ,no4 #b4 ,blanch a quarter of a pound of sweet almonds1 pound them1 as in ,no4 #a on preceding page1 with six ounces of fine white sugar and mix them well with the yolks of four eggs2 then dissolve one ounce of patent gelatine in one quart of boiling milk1 strain it through a sieve and pour into it the other mixture2 stir the whole over the fire until it thickens and is smooth2 then pour it into your mold and keep it upon ice1 or in a cool place1 until wanted2 when ready to serve dip the mold into warm water1 rub it with a cloth and turn out the cream carefully upon your dish4 ,,snowball ,,custard4 ,soak half a package of ,cox's gelatine in a teacupful of cold water one hour1 to which add a pint of boiling water1 stir it until the gelatine is thoroughly dissolved4 ,then beat the whites of four eggs to a stiff froth1 put two teacupfuls of sugar in the gelatine water first1 then the beaten white of egg and one teaspoonful of vanilla extract1 or the grated rind and the juice of a lemon4 ,whip it some time until it is all quite stiff and cold4 ,dip some teacups or wine-glasses in cold water and fill them2 set in a cold place4 ,in the meantime1 make a boiled custard of the yolks of three of the eggs1 with half a cupful of sugar and a pint of milk2 flavor with vanilla extract4 ,now after the meringue in the cups has stood four or five hours1 turn them out of the molds1 place them in a glass dish and pour this custard around the base4 ,,baked ,,cocoanut ,,custard4 ,grate as much cocoanut as will weigh a pound4 ,mix half a pound of powdered white sugar with the milk of the cocoanut1 or with a pint of cream1 adding two tablespoonfuls of rose-water4 ,then stir in gradually a pint of rich milk4 ,beat to a stiff froth the whites of eight eggs and stir them into the milk and sugar1 a little at a time1 alternately with the grated cocoanut2 add a teaspoonful of powdered nutmeg and cinnamon4 ,then put the mixture into cups and bake them twenty minutes in a moderate oven1 set in a pan half filled with boiling water4 ,when cold1 grate loaf sugar over them4 ,,whipped ,,cream4 ,no4 #a4 ,to the whites of three eggs1 beaten to a stiff froth1 add a pint of thick sweet cream 7previously set where it is very cold7 and four tablespoonfuls of sweet wine1 with three of fine white sugar and a teaspoonful of the extract of lemon or vanilla4 ,mix all the ingredients together on a board platter or pan and whip it to a standing froth2 as the froth rises1 take it off lightly with a spoon and lay it on an inverted sieve with a dish under it to catch what will drain through2 and what drains through can be beaten over again4 ,serve in a glass dish with jelly or jam and sliced sponge cake4 ,this should be whipped in a cool place and set in the ice box4 ,,whipped ,,cream4 ,no4 #b4 ,three coffeecupfuls of good thick sweet cream1 half a cup of powdered sugar1 three teaspoonfuls of vanilla2 whip it to a stiff froth4 ,dissolve three-fourths of an ounce of best gelatine in a teacup of hot water and when cool pour it in the cream and stir it gently from the bottom upward1 cutting the cream into it1 until it thickens4 ,the dish which contains the cream should be set in another dish containing ice-water1 or cracked ice4 ,when finished pour in molds and set on ice or in any very cold place4 ,,spanish ,,cream4 ,take one quart of milk and soak half a box of gelatine in it for an hour2 place it on the fire and stir often4 ,beat the yolks of three eggs very light with a cupful of sugar1 stir into the scalding milk and heat until it begins to thicken 7it should not boil1 or it will curdle72 remove from the fire and strain through thin muslin or tarlatan1 and when nearly cold flavor with vanilla or lemon2 then wet a dish or mold in cold water and set aside to stiffen4 ,,bavarian ,,cream4 ,one quart of sweet cream1 the yolks of four eggs beaten together with a cupful of sugar4 ,dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water2 when it is dissolved stir in a pint of boiling hot cream2 add the beaten yolks and sugar2 cook all together until it begins to thicken1 then remove from the fire and add the other pint of cold cream whipped to a stiff froth1 adding a little at a time and beating hard4 ,season with vanilla or lemon4 ,whip the whites of the eggs for the top4 ,dip the mold in cold water before filling2 set it in a cold place4 ,to this could be added almonds1 pounded1 grated chocolate1 peaches1 pineapples1 strawberries1 raspberries1 or any seasonable fruit4 ,,strawberry ,,bavarian ,,cream4 ,pick off the hulls of a box of strawberries1 bruise them in a basin with a cup of powered sugar2 rub this through a sieve and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine2 pour the cream into a mold previously oiled4 ,let it in rough ice and when it has become firm turn out on a dish4 ,raspberries or currants may be substituted for strawberries4 ,,golden ,,cream4 ,boil a quart of milk2 when boiling stir into it the well-beaten yolks of six eggs2 add six tablespoonfuls of sugar and one tablespoonful of sifted flour1 which have been well beaten together2 when boiled1 turn it into a dish1 and pour over it the whites beaten to a stiff froth1 mixing with them six tablespoonfuls1 of powdered sugar4 ,set all in the oven and brown slightly4 ,flavor the top with vanilla and the bottom with lemon4 ,serve cold4 ,,chocolate ,,cream4 ,no4 #a4 ,three ounces of grated chocolate1 one-quarter pound of sugar1 one and one-half pints of cream1 one and one-half ounces of clarified isinglass1 or gelatine1 the yolks of six eggs4 ,beat the yolks of the eggs well2 put them into a basin with the grated chocolate1 the sugar and one pint of the cream2 stir these ingredients well together1 pour them into a basin and set this basin in a saucepan of boiling water2 stir it one way until the mixture thickens1 but do not allow it to boil1 or it will curdle4 ,strain the cream through a sieve into a basin1 stir in the isinglass and the other one-half pint of cream1 which should-be well whipped2 mix all well together1 and pour it into a mold which has been previously oiled with the purest salad oil1 and1 if at hand1 set it in ice until wanted for table4 ,illustration3 ,,mrs ,,ulysses ,s4 ,,grant1 ,,lucy ,,webb ,,hayes1 ,,mrs ,,andrew ,,johnson ,,chocolate ,,cream ,,or ,,custard4 ,no4 #b4 ,take one quart of milk1 and when nearly boiling stir in two ounces of grated chocolate2 let it warm on the fire for a few moments1 and then remove and cool2 beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar1 then pour the milk over them2 flavor and bake as any custard1 either in cups or a large dish4 ,make a meringue of the remaining whites4 ,,lemon ,,cream4 ,no4 #a4 ,one pint of cream1 the yolks of two eggs1 one quarter of a pound of white sugar1 one large lemon1 one ounce isinglass or gelatine4 ,put the cream into a lined saucepan with the sugar1 lemon peel and isinglass1 and simmer these over a gentle fire for about ten minutes1 stirring them all the time4 ,strain the cream into a basin1 add the yolks of eggs1 which should be well beaten1 and put the basin into a saucepan of boiling water2 stir the mixture one way until it thickens1 but do not allow it to boil2 take it off the fire and keep stirring it until nearly cold4 ,strain the lemon juice into a basin1 gradually pour on it the cream1 and stir it well until the juice is well mixed with it4 ,have ready a well-oiled mold1 pour the cream into it1 and let it remain until perfectly set4 ,when required for table1 loosen the edges with a small blunt knife1 put a dish on the top of the mold1 turn it over quickly1 and the cream should easily slip away4 ,,lemon ,,cream4 ,no4 #b4 ,pare into one quart of boiling water the peels of four large lemons1 the yellow outside only2 let it stand for four hours2 then take them out and add to the water the juice of the four lemons and one cupful of fine white sugar4 ,beat the yolks of ten eggs and mix all together2 strain it through a piece of lawn or lace into a porcelain lined stewpan2 set it over a slow fire2 stir it one way until it is as thick as good cream1 but do not let it boil2 then take it from the fire1 and1 when cool1 serve in custard cups4 ,,lemon ,,cream4 ,no4 #c4 ,peel three lemons and squeeze out the juice into one quart of milk4 ,add the peel2 cut in pieces and cover the mixture for a few hours2 then add six eggs1 well beaten1 and one pint of water1 well sweetened4 ,strain and simmer over a gentle fire till it thickens2 do not let it boil4 ,serve very cold4 ,,orange ,,cream4 ,whip a pint of cream so long that there will be but one-half the quantity left when skimmed off4 ,soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two oranges4 ,strain the juice of six oranges and add to it a cupful of sugar2 now put the half pint of unwhipped cream into a double boiler1 pour into it the well-beaten yolks of six eggs1 stirring until it begins to thicken1 then add the gelatine4 ,remove from the fire1 let it stand for two minutes and add the orange juice and sugar2 beat all together until about the consistency of soft custard and add the whipped cream4 ,mix well and turn into molds to harden4 ,to be served with sweetened cream4 ,fine4 ,,solid ,,cream4 ,four tablespoonfuls of pounded sugar1 one quart of cream1 two tablespoonfuls of brandy1 the juice of one large lemon4 ,strain the lemon juice over the sugar and add the brandy1 then stir in the cream1 put the mixture into a pitcher and continue pouring from one pitcher to another1 until it is quite thick2 or it may be whisked until the desired consistency is obtained4 ,it should be served in jelly glasses4 ,,banana ,,cream4 ,after peeling the bananas1 mash them with an iron or wooden spoon2 allow equal quantities of bananas and sweet cream2 to one quart of the mixture1 allow one-quarter of a pound of sugar4 ,beat them all together until the cream is light4 ,,tapioca ,,cream ,,custard4 ,soak three heaping tablespoonfuls of tapioca in a teacupful of water over night4 ,place over the fire a quart of milk2 let it come to a boil1 then stir in the tapioca1 a good pinch of salt1 stir until it thickens2 then add a cupful of sugar and the beaten yolks of three eggs4 ,stir it quickly and pour it into a dish and stir gently into the mixture the whites beaten stiff1 the flavoring and set it on ice1 or in an ice chest4 ,,peach ,,cream4 ,no4 #a4 ,mash very smooth two cupfuls of canned peaches1 run them through a sieve and cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the time4 ,place the pan containing the syrup and peaches into another of boiling water and add one-half packet of gelatine prepared the same as in previous recipes1 and stir for five minutes to thoroughly dissolve the gelatine1 then take it from the fire1 place in a pan of ice-water1 beat until nearly cool and then add the well-frothed whites of six eggs4 ,beat this whole mixture until it commences to harden4 ,then pour into a mold1 set away to cool and serve with cream and sugar4 ,it should be placed on the ice to cool for two or three hours before serving4 ,,peach ,,cream4 ,no4 #b4 ,a quart of fine peaches1 pare and stone the fruit and cut in quarters4 ,beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife4 ,take the yolks and mix with half a cupful of granulated sugar and a pint of milk4 ,put the peaches into the mixture1 place in a pudding-dish and bake until almost firm2 then put in the whites1 mixing all thoroughly again1 and bake a light brown4 ,eat ice cold4 ,,italian ,,cream4 ,put two pints of cream into two bowls2 with one bowl mix six ounces of powdered loaf sugar1 the juice of two large lemons and two glassfuls of white wine2 then add the other pint of cream and stir the whole very hard2 boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half2 then stir the mixture luke-warm into the other ingredients2 put them in a glass dish to congeal4 ,,snow ,,cream4 ,heat a quart of thick1 sweet cream2 when ready to boil1 stir into it quickly three tablespoonfuls of cornstarch flour1 blended with some cold cream2 sweeten to taste and allow it to boil gently1 stirring for two or three minutes2 add quickly the whites of six eggs1 beaten to a stiff froth2 do not allow it to boil up more than once after adding the eggs2 flavor with lemon1 vanilla1 bitter almond or grated lemon peel2 lay the snow thus formed quickly in rocky heaps on silver or glass dishes1 or in shapes4 ,iced1 it will turn out well4 ,if the recipe is closely followed1 any family may enjoy it at a trifling expense1 and it is really worthy the table of an epicure4 ,it can be made the day before it is to be eaten2 kept cold4 ,,mock ,,ice4 ,take about three tablespoonfuls of some good preserve2 rub it through a sieve with as much cream as will fill a quart mold2 dissolve three-quarters of an ounce of isinglass or gelatine in half a pint of water2 when almost cold1 mix it well with the cream2 put it into a mold1 set in a cool place and turn out next day4 ,,peach ,,meringue4 ,pare and quarter 7removing stones7 a quart of sound1 ripe peaches2 place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table4 ,sprinkle the peaches with sugar1 and cover them well with the beaten whites of three eggs4 ,stand the dish in the oven until the eggs have become a delicate brown1 then remove1 and when cool enough1 set the dish on ice1 or in a very cool place4 ,take the yolks of the eggs1 add to them a pint of milk1 sweeten and flavor1 and boil same in a custard kettle1 being careful to keep the eggs from curdling4 ,when cool pour into a glass pitcher and serve with the meringue when ready to use4 ,,apple ,,float4 ,one dozen apples1 pared and cored1 one pound and a half of sugar4 ,put the apples on with water enough to cover them and let them stew until they look as if they would break2 then take them out and put the sugar in the same water2 let the syrup come to a boil1 put in the apples and let them stew until done through and clear2 then take them out1 slice into the syrup one large lemon and add an ounce of gelatine dissolved in a pint of cold water4 ,let the whole mix well and come to a boil2 then pour upon the apples4 ,the syrup will congeal4 ,it is to be eaten cold with cream4 ,or you may change the dish by making a soft custard with the yolks of four eggs1 three tablespoonfuls of powdered sugar and a scant quart of milk4 ,when cold1 spread it over the apples4 ,whip the whites of the egg1 flavor with lemon and place on the custard4 ,color in the oven4 ,,syllabub4 ,one quart of rich milk or cream1 a cupful of wine1 half a cupful of sugar2 put the sugar and wine into a bowl and the milk lukewarm in a separate vessel4 ,when the sugar is dissolved in the wine1 pour the milk in1 holding it high2 pour it back and forth until it is frothy4 ,grate nutmeg over it4 ,,cream ,,for ,,fruit4 ,this recipe is an excellent substitute for pure cream1 to be eaten on fresh berries and fruit4 ,one cupful of sweet milk2 heat it until boiling4 ,beat together the whites of two eggs1 a tablespoonful of white sugar and a piece of butter the size of a nutmeg4 ,now add half a cupful of cold milk and a teaspoonful of cornstarch2 stir well together until very light and smooth1 then add it to the boiling milk2 cook it until it thickens2 it must not boil4 ,set it aside to cool4 ,it should be of the consistency of real fresh cream4 ,serve in a creamer4 ,,strawberry ,,sponge4 ,one quart of strawberries1 half a package of gelatine1 one cupful and a half of water1 one cupful of sugar1 the juice of a lemon1 the whites of four eggs4 ,soak the gelatine for two hours in half a cupful of the water4 ,mash the strawberries and add half the sugar to them4 ,boil the remainder of the sugar and the water gently twenty minutes4 ,rub the strawberries through a sieve4 ,add the gelatine to the boiling syrup and take from the fire immediately2 then add the strawberries4 ,place in a pan of ice-water and beat five minutes4 ,add the whites of eggs and beat until the mixture begins to thicken4 ,pour in the molds and set away to harden4 ,serve with sugar and cream4 ,raspberry and blackberry sponges are made in the same way4 ,,lemon ,,sponge4 ,lemon sponge is made from the juice of four lemons1 four eggs1 a cupful of sugar1 half a package of gelatine and one pint of water4 ,strain lemon juice on the sugar2 beat the yolks of the eggs and mix with the remainder of the water1 having used a half cupful of the pint in which to soak the gelatine4 ,add the sugar and lemon to this and cook until it begins to thicken1 then add the gelatine4 ,strain this into a basin1 which place in a pan of water to cool4 ,beat with a whisk until it has cooled but not hardened2 now add the whites of the eggs until it begins to thicken1 turn in a mold and set to harden4 ,remember the sponge hardens very rapidly when it commences to cool1 so have your molds all ready4 ,serve with powdered sugar and cream4 ,,apple ,,snow4 ,stew some fine-flavored sour apples tender1 sweeten to taste1 strain them through a fine wire sieve and break into one pint of strained apples the white of an egg2 whisk the apple and egg very briskly till quite stiff and it will be as white as snow2 eaten with a nice boiled custard it makes a very desirable dessert4 ,more eggs may be used if liked4 ,,quince ,,snow4 ,quarter five fair-looking quinces and boil them till they are tender in water1 then peel them and push them through a coarse sieve4 ,sweeten to the taste and add the whites of three or four eggs4 ,then with an egg-whisk beat all to a stiff froth and pile with a spoon upon a glass dish and set away in the ice box1 unless it is to be served immediately4 ,,orange ,,trifle4 ,take the thin parings from the outside of a dozen oranges and put to steep in a wide-mouthed bottle2 cover it with good cognac and let it stand twenty-four hours2 skin and seed the oranges and reduce to a pulp2 press this through a sieve1 sugar to taste1 arrange in a dish and heap with whipped cream flavored with the orange brandy1 ice two hours before serving4 ,,lemon ,,trifle4 ,the juice of two lemons and grated peel of one1 one pint of cream1 well sweetened and whipped stiff1 one cupful of sherry1 a little nutmeg4 ,let sugar1 lemon juice and peel lie together two hours before you add wine and nutmeg4 ,strain through double tarlatan and whip gradually into the frothed cream4 ,serve very soon heaped in small glasses4 ,nice with cake4 ,,fruit ,,trifle4 ,whites of four eggs beaten to a stiff froth1 two tablespoonfuls each of sugar1 currant jelly and raspberry jam4 ,eaten with sponge cakes1 it is a delicious dessert4 ,,grape ,,trifle4 ,pulp through a sieve two pounds of ripe grapes1 enough to keep back the stones1 add sugar to taste4 ,put into a trifle dish and cover with whipped cream1 nicely flavored4 ,serve very cold4 ,,apple ,,trifle4 ,peel1 core and quarter some good tart apples of nice flavor1 and stew them with a strip of orange and a strip of quince peel1 sufficient water to cover the bottom of the stewpan1 and sugar in the proportion of half a pound to one pound of fruit2 when cooked1 press the pulp through a sieve1 and1 when cold1 dish and cover with one pint of whipped cream flavored with lemon peel4 ,quinces prepared in the same manner are equally as good4 ,,peach ,,trifle4 ,select perfect1 fresh peaches1 peel and core and cut in quarters2 they should be well sugared1 arranged in a trifle dish with a few of their own blanched kernels among them1 then heaped with whipped cream as above2 the cream should not be flavored2 this trifle should be set on the ice for at least an hour before serving2 home-made sponge cakes should be served with it4 ,,gooseberry ,,trifle4 ,one quart of gooseberries1 sugar to taste1 one pint of custard1 a plateful of whipped cream4 ,put the gooseberries into a jar1 with sufficient moist sugar to sweeten them1 and boil them until reduced to a pulp4 ,put this pulp at the bottom of a trifle dish2 pour over it a pint of custard1 and1 when cold1 cover with whipped cream4 ,the cream should be whipped the day before it is wanted for table1 as it will then be so much firmer and more solid4 ,this dish may be garnished as fancy dictates4 ,,lemon ,,honey4 ,one coffeecupful of white sugar1 the grated rind and juice of one large lemon1 the yolks of three eggs and the white of one1 a tablespoonful of butter4 ,put into a basin the sugar and butter1 set it in a dish of boiling water over the fire2 while this is melting1 beat up the eggs1 and add to them the grated rind from the outside of the lemon2 then add this to the sugar and butter1 cooking and stirring it until it is thick and clear like honey4 ,this will keep for some days1 put into a tight preserve jar1 and is nice for flavoring pies1 etc4 ,,floating ,,islands4 ,beat the yolks of five eggs and the whites of two very light1 sweeten with five tablespoonfuls of sugar and flavor to taste2 stir them into a quart of scalded milk and cook it until it thickens4 ,when cool pour it into a glass dish4 ,now whip the whites of the three remaining eggs to a stiff froth1 adding three tablespoonfuls of sugar and a little flavoring4 ,pour this froth over a shallow dish of boiling water2 the steam passing through it cooks it2 when sufficiently cooked1 take a tablespoon and drop spoonfuls of this over the top of the custard1 far enough apart so that the little white islands will not touch each other4 ,by dropping a teaspoonful of bright jelly on the top or centre of each island1 is produced a pleasing effect2 also by filling wine-glasses and arranging them around a standard adds much to the appearance of the table4 ,,floating ,,island4 ,one quart of milk1 five eggs and five tablespoonfuls of sugar4 ,scald the milk1 then add the beaten yolks and one of the whites together with the sugar4 ,first stir into them a little of the scalded milk to prevent curdling1 then all of the milk4 ,cook it the proper thickness2 remove from the fire1 and1 when cool1 flavor2 then pour it into a glass dish and let it become very cold4 ,before it is served beat up the remaining four whites of the eggs to a stiff froth and beat into them three tablespoonfuls of sugar and two tablespoonfuls of currant jelly4 ,dip this over the top of the custard4 ,,tapioca ,,blanc ,,mange4 ,half a pound of tapioca soaked an hour in one pint of milk and boiled till tender2 add a pinch of salt1 sweeten to taste and put into a mold2 when cold turn it out and serve with strawberry or raspberry jam around it and a little cream4 ,flavor with lemon or vanilla4 ,,blanc ,,mange4 ,no4 #a4 ,in one teacupful of water boil until dissolved one ounce of clarified isinglass1 or of patent gelatine 7which is better72 stir it continually1 while boiling4 ,then squeeze the juice of a lemon upon a cupful of fine1 white sugar2 stir the sugar into a quart of rich cream and half a pint of ,madeira or sherry wine2 when it is well mixed1 add the dissolved isinglass or gelatine1 stir all well together1 pour it into molds previously wet with cold water2 set the molds upon ice1 let them stand until their contents are hard and cold1 then serve with sugar and cream or custard sauce4 ,,blanc ,,mange4 ,no4 #b4 ,dissolve two ounces of patent gelatine in cold water2 when it is dissolved stir it into two quarts of rich milk1 with a teacupful of fine white sugar2 season it to your taste with lemon1 or vanilla1 or peach water2 place it over the fire and boil it1 stirring it continually2 let it boil five minutes2 then strain it through a cloth1 pour it into molds previously wet with cold water and salt2 let it stand on ice1 or in any cool place until it becomes hard and cold2 turn it out carefully upon dishes and serve2 or1 half fill your mold2 when this has set1 cover with cherries1 peaches in halves1 strawberries or sliced bananas1 and add the remainder4 ,,chocolate ,,blanc ,,mange4 ,half a box of gelatine soaked in a cupful of water for an hour1 half a cupful of grated chocolate1 rubbed smooth in a little milk4 ,boil two cupfuls of milk1 then add the gelatine and chocolate and one cupful of sugar2 boil all together eight or ten minutes4 ,remove from the fire1 and when nearly cold beat into this the whipped whites of three eggs1 flavored with vanilla4 ,should be served cold with custard made of the yolks1 or sugar and cream4 ,set the molds in a cold place4 ,,cornstarch ,,blanc ,,mange4 ,take one quart of sweet milk and put one pint upon the stove to heat2 in the other pint mix four heaping tablespoonfuls of cornstarch and half a cupful of sugar2 when the milk is hot1 pour in the cold milk with the cornstarch and sugar thoroughly mixed in it and stir altogether until there are no lumps and it is thick2 flavor with lemon2 take from the stove and add the whites of three eggs beaten to a stiff froth4 ,a ,custard for the above4--,one pint of milk boiled with a little salt in it2 beat the yolks of three eggs with half a cupful of sugar and add to the boiling milk2 stir well1 but do not let it boil until the eggs are put in2 flavor to taste4 ,,fruit ,,blanc ,,mange4 ,stew nice1 fresh fruit 7cherries1 raspberries and strawberries being the best71 or canned ones will do2 strain off the juice and sweeten to taste2 place it over the fire in a double kettle until it boils2 while boiling1 stir in cornstarch wet with a little cold water1 allowing two tablespoonfuls of cornstarch to each pint of juice2 continue stirring until sufficiently cooked2 then pour into molds wet in cold water and set away to cool4 ,served with cream and sugar4 ,,orange ,,charlotte4 ,for two molds of medium size1 soak half a box of gelatine in half a cupful of water for two hours4 ,add one and a half cupfuls of boiling water and strain4 ,then add two cupfuls of sugar1 one of orange juice and pulp and the juice of one lemon4 ,stir until the mixture begins to cool1 or about five minutes2 then add the whites of six eggs1 beaten to a stiff froth4 ,beat the whole until so stiff that it will only just pour into molds lined with sections of orange4 ,set away to cool4 ,,strawberry ,,charlotte4 ,make a boiled custard of one quart of milk1 the yolks of six eggs and three-quarters of a cupful of sugar2 flavor to taste4 ,line a glass fruit-dish with slices of sponge cake dipped in sweet cream2 lay upon this ripe strawberries sweetened to taste2 then a layer of cake and strawberries as before4 ,when the custard is cold pour over the whole4 ,now beat the whites of the eggs to a stiff froth1 add a tablespoonful of sugar to each egg and put over the top4 ,decorate the top with the largest berries saved out at the commencement4 ,raspberry charlotte may be made the same way4 ,,charlotte ,,russe4 7,fine47 ,whip one quart of rich cream to a stiff froth and drain well on a nice sieve4 ,to one scant pint of milk add six eggs beaten very light2 make very sweet2 flavor high with vanilla4 ,cook over hot water till it is a thick custard4 ,soak one full ounce of ,cox's gelatine in a very little water and warm over hot water4 ,when the custard is very cold beat in lightly the gelatine and the whipped cream4 ,line the bottom of your mold with buttered paper1 the side with sponge cake or lady-fingers fastened together with the white of an egg4 ,fill with the cream1 put in a cold place1 or1 in summer1 on ice4 ,to turn out1 dip the mold for a moment in hot water4 ,in draining the whipped cream1 all that drips through can be re-whipped4 ,,charlotte ,,russe4 ,cut stale sponge cake into slices about half an inch thick and line three molds with them1 leaving a space of half an inch between each slice2 set the molds where they will not be disturbed until the filling is ready4 ,take a deep tin pan and fill about one-third full of either snow or pounded ice and into this set another pan that will hold at least four quarts4 ,into a deep bowl or pail 7a whip churn is better7 put one and a half pints of cream 7if the cream is very thick take one pint of cream and a half pint of milk72 whip it to a froth and when the bowl is full1 skim the froth into the pan which is standing on the ice and repeat this until the cream is all froth2 then with a spoon draw the froth to one side and you will find that some of the cream has gone back to milk2 turn this into the bowl again and whip as before2 when the cream is all whipped1 stir into it two-thirds of a cup of powdered sugar1 one teaspoonful of vanilla and half of a box of gelatine1 which has been soaked in cold water enough to cover it for one hour and then put in boiling water enough to dissolve it 7about half a cup72 stir from the bottom of the pan until it begins to grow stiff2 fill the molds and set them on ice in the pan for one hour1 or until they are sent to the table4 ,when ready to dish them1 loosen lightly at the sides and turn out on a flat dish4 ,have the cream ice cold when you begin to whip it2 and it is a good plan to put a lump of ice into the cream while whipping it4 ,maria ,parloa4 ,,another ,,charlotte ,,russe4 ,two tablespoonfuls of gelatine soaked in a little cold milk two hours1 two coffeecupfuls of rich cream1 one teacupful of milk4 ,whip the cream stiff in a large bowl or dish2 set on ice4 ,boil the milk and pour gradually over the gelatine until dissolved1 then strain2 when nearly cold1 add the whipped cream1 a spoonful at a time4 ,sweeten with powdered sugar1 flavor with extract of vanilla4 ,line a dish with lady-fingers or sponge cake2 pour in cream and set in a cool place to harden4 ,this is about the same recipe as ,m4 ,parloa's1 but is not as explicit in detail4 ,,plain ,,charlotte ,,russe4 ,no4 #a4 ,make a rule of white sponge cake2 bake in narrow shallow pans4 ,then make a custard of the yolks after this recipe4 ,wet a saucepan with cold water to prevent the milk that will be scalded in it from burning4 ,pour out the water and put in a quart of milk1 boil and partly cool4 ,beat up the yolks of six eggs and add three ounces of sugar and a saltspoonful of salt2 mix thoroughly and add the lukewarm milk4 ,stir and pour the custard into a porcelain or double saucepan and stir while on the range until of the consistency of cream2 do not allow it to boil1 as that would curdle it2 strain1 and when almost cold add two teaspoonfuls of vanilla4 ,now1 having arranged your cake 7cut into inch slices7 around the sides and on the bottom of a glass dish1 pour over the custard4 ,if you wish a meringue on the top1 beat up the whites of four eggs with four tablespoonfuls of sugar2 flavor with lemon or vanilla1 spread over the top and brown slightly in the oven4 ,,plain ,,charlotte ,,russe4 ,no4 #b4 ,put some thin slices of sponge cake in the bottom of a glass sauce dish2 pour in wine enough to soak it2 beat up the whites of three eggs until very light2 add to it three tablespoonfuls of finely powdered sugar1 a glass of sweet wine and one pint of thick sweet cream2 beat it well and pour over the cake4 ,set it in a cold place until served4 ,,naple ,,biscuits1 ,,or ,,charlotte ,,russe4 ,make a double rule of sponge cake2 bake it in round deep patty-pans2 when cold cut out the inside about one-quarter of an inch from the edge and bottom1 leaving the shell4 ,replace the inside with a custard made of the yolks of four eggs beaten with a pint of boiling milk1 sweetened and flavored2 lay on the top of this some jelly or jam2 beat the whites of three eggs with three heaping tablespoonfuls of powdered sugar until it will stand in a heap2 flavor it a little2 place this on the jelly4 ,set them aside in a cold place until time to serve4 ,,economical ,,charlotte ,,russe4 ,make a quart of nicely flavored mock custard1 put it into a large glass fruit dish1 which is partly filled with stale cake 7of any kind7 cut up into small pieces about an inch square1 stir it a little1 then beat the whites of two or more eggs stiff1 sweetened with white sugar2 spread over the top1 set in a refrigerator to become cold4 ,or1 to be still more economical3 ,to make the cream1 take a pint and a half of milk1 set it on the stove to boil2 mix together in a bowl the following named articles3 large half cup of sugar1 one moderately heaped teaspoonful of cornstarch1 two tablespoonfuls of grated chocolate one egg1 a small half cup of milk and a pinch of salt4 ,pour into the boiling milk1 remove to top of the stove and let simmer a minute or two4 ,when the cream is cold pour over the cake just before setting it on the table4 ,serve in saucers4 ,if you do not have plenty of eggs you can use all cornstarch1 about two heaping teaspoonfuls2 but be careful and not get the cream too thick1 and have it free from lumps4 ,the cream should be flavored either with vanilla or lemon extract4 ,nutmeg might answer4 ,,tipsy ,,charlotte4 ,take a stale sponge cake1 cut the bottom and sides of it1 so as to make it stand even in a glass fruit dish2 make a few deep gashes through it with a sharp knife1 pour over it a pint of good wine1 let it stand and soak into the cake4 ,in the meantime1 blanch1 peel and slice lengthwise half a pound of sweet almonds2 stick them all over the top of the cake4 ,have ready a pint of good boiled custard1 well flavored1 and pour over the whole4 ,to be dished with a spoon4 ,this is equally as good as any charlotte4 ,,orange ,,charlotte4 ,one-third of a box of gelatine1 one-third of a cupful of cold water1 one-third of a cupful of boiling water and one cup of sugar1 the juice of one lemon and one cupful of orange juice and pulp1 a little grated orange peel and the whites of four eggs4 ,soak the gelatine in the cold water one hour4 ,pour the boiling water over the lemon and orange juice1 cover it and let stand half an hour2 then add the sugar1 let it come to a boil on the fire1 stir in the gelatine and when it is thoroughly dissolved1 take from the fire4 ,when cool enough1 beat into it the four beaten whites of eggs1 turn into the mold and set in a cold place to stiffen1 first placing pieces of sponge cake all around the mold4 ,,burnt ,,almond ,,charlotte4 ,one cupful of sweet almonds1 blanched and chopped fine1 half a box of gelatine soaked two hours in half a cupful of cold water2 when the gelatine is sufficiently soaked1 put three tablespoonfuls of sugar into a saucepan over the fire and stir until it becomes liquid and looks dark2 then add the chopped almonds to it and stir two minutes more2 turn it out on a platter and set aside to get cool4 ,after they become cool enough break them up in a mortar1 put them in a cup and a half of milk1 and cook again for ten minutes4 ,now beat together the yolks of two eggs with a cupful of sugar1 and add to the cooking mixture2 add also the gelatine2 stir until smooth and well dissolved2 take from the fire and set in a basin of ice-water and beat it until it begins to thicken2 then add to that two quarts of whipped cream1 and turn the whole carefully into molds1 set away on the ice to become firm4 ,sponge cake can be placed around the mold or not1 as desired4 ,,charlotte ,,russe1 ,,with ,,pineapple4 ,peel and cut a pineapple in slices1 put the slices into a stewpan with half a pound of fine white sugar1 half an ounce of isinglass1 or of patent gelatine 7which is better71 and half a teacupful of water2 stew it until it is quite tender1 then rub it through a sieve1 place it upon ice1 and stir it well2 when it is upon the point of setting1 add a pint of cream well whipped1 mix it well and pour it into a mold lined with sponge cake1 or prepared in any other way you prefer4 ,,country ,,plum ,,charlotte4 ,stone a quart of ripe plums2 first stew and then sweeten them4 ,cut slices of bread and butter and lay them in the bottom and around the sides of a large bowl or deep dish4 ,pour in the plums boiling hot1 cover the bowl and set it away to cool gradually4 ,when quite cool1 send it to the table and eat it with cream4 ,,velvet ,,cream1 ,,with ,,strawberries4 ,dissolve half an ounce of gelatine in a gill of water2 add to it half a pint of light sherry1 grated lemon peel and the juice of one lemon and five ounces of sugar4 ,stir over the fire until the sugar is thoroughly dissolved4 ,then strain and cool4 ,before it sets beat into it a pint of cream2 pour into molds and keep on ice until wanted4 ,half fill the small molds with fine strawberries1 pour the mixture on top1 and place on ice until wanted4 ,,cornstarch ,,meringue4 ,heat a quart of milk until it boils1 add four heaping teaspoonfuls of cornstarch which has previously been dissolved in a little cold milk4 ,stir constantly while boiling for fifteen minutes4 ,remove from the fire1 and gradually add while hot the yolks of five eggs1 beaten together with three-fourths of a cupful of sugar1 and flavored with lemon1 vanilla or bitter almond4 ,bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to set4 ,make a meringue of the whites of five eggs1 whipped stiff with a half cupful of jelly1 and spread evenly over the custard1 without removing the same farther than the edge of the oven4 ,use currant jelly if vanilla is used in the custard1 crab apple for bitter almond and strawberry for lemon4 ,cover and bake for five minutes1 after which take off the lid and brown the meringue a very little4 ,sift powdered sugar thickly over the top4 ,to be eaten cold4 ,,washington ,,pie4 ,this recipe is the same as ,boston ,cream ,pie 7adding half an ounce of butter71 which may be found under the head of ,,pastry1 ,,pies ,,and ,,tarts4 ,in summer time1 it is a good plan to bake the pie the day before wanted2 then when cool1 wrap around it a paper and place it in the ice box so to have it get very cold2 then serve it with a dish of fresh strawberries or raspberries4 ,a delicious dessert4 ,,cream ,,pie4 ,make two cakes as for ,washington pie1 then take one cup of sweet cream and three tablespoonfuls of white sugar4 ,beat with egg-beater or fork till it is stiff enough to put on without running off and flavor with vanilla4 ,if you beat it after it is stiff it will come to butter4 ,put between the cakes and on top4 ,,dessert ,,puffs4 ,puffs for dessert are delicate and nice2 take one pint of milk and cream each1 the whites of four eggs beaten to a stiff froth1 one heaping cupful of sifted flour1 one scant cupful of powdered sugar1 add a little grated lemon peel and a little salt2 beat these all together till very light1 bake in gem-pans1 sift pulverized sugar over them and eat with sauce flavored with lemon4 ,,peach ,,cake ,,for ,,dessert4 ,bake three sheets of sponge cake1 as for jelly cake2 cut nice ripe peaches in thin slices1 or chop them2 prepare cream by whipping1 sweetening and adding flavor of vanilla1 if desired2 put layers of peaches between the sheets of cake2 pour cream over each layer and over the top4 ,to be eaten soon after it is prepared4 ,,fruit ,,short-,,cakes4 ,for the recipes of strawberry1 peach and other fruit short-cakes1 look under the head of ,,biscuits1 ,,rolls ,,and ,,muffins4 ,they all make a very delicious dessert when served with a pitcher of fresh sweet cream1 when obtainable4 ,,salted ,,or ,,roasted ,,almonds4 ,blanch half a pound of almonds4 ,put with them a tablespoonful of melted butter and one of salt4 ,stir them till well mixed1 then spread them over a baking-pan and bake fifteen minutes1 or till crisp1 stirring often4 ,they must be bright yellow-brown when done4 ,they are a fashionable appetizer and should be placed in ornamental dishes at the beginning of dinner1 and are used by some in place of olives1 which1 however1 should also be on the table1 or some fine pickles may take their place4 ,,roast ,,chestnuts4 ,peel the raw chestnuts and scald them to remove the inner skin2 put them in a frying pan with a little butter and toss them about a few moments2 add a sprinkle of salt and a suspicion of cayenne4 ,serve them after the cheese4 ,peanuts may be blanched and roasted the same4 ,,after-,,dinner ,,croutons4 ,these crispy croutons answer as a substitute for hard-water crackers and are also relished by most people4 ,cut sandwich bread into slices one-quarter of an inch thick2 cut each slice into four small triangles2 dry them in the oven slowly until they assume a delicate brownish tint1 then serve either hot or cold4 ,a nice way to serve them is to spread a paste of part butter and part rich creamy cheese1 to which may be added a very little minced parsley4 ,,orange ,,float4 ,to make orange float1 take one quart of water1 the juice and pulp of two lemons1 one coffeecupful of sugar4 ,when boiling hot1 add four tablespoonfuls of cornstarch4 ,let it boil fifteen minutes1 stirring all the time4 ,when cold1 pour it over four or five oranges that have been sliced into a glass dish and over the top spread the beaten whites of three eggs1 sweetened and flavored with vanilla4 ,a nice dessert4 ,,lemon ,,toast4 ,this dessert can be made very conveniently without much preparation4 ,take the yolks of six eggs1 beat them well and add three cupfuls of sweet milk2 take baker's bread1 not too stale1 and cut into slices2 dip them into the milk and eggs and lay the slices into a spider1 with sufficient melted butter1 hot1 to fry a delicate brown4 ,take the whites of the six eggs and beat them to a froth1 adding a large cupful of white sugar2 add the juice of two lemons1 heating well and adding two cupfuls of boiling water4 ,serve over the toast as a sauce and you will find it a very delicious dish4 ,,sweet ,,omelet4 ,no4 #a4 ,one tablespoonful of butter1 two of sugar1 one cupful of milk1 four eggs4 ,let the milk come to a boil4 ,beat the flour and butter together2 add to them gradually the boiling milk and cook eight minutes2 stirring often2 beat the sugar and the yolks of the eggs together2 add to the cooked mixture and set away to cool4 ,when cool1 beat the whites of the eggs to a stiff froth and add to the mixture4 ,bake in a buttered pudding-dish for twenty minutes in a moderate oven4 ,serve immediately with creamy sauce4 ,,sweet ,,omelet4 ,no4 #b4 ,four eggs1 two tablespoonfuls of sugar1 a pinch of salt1 half a teaspoonful of vanilla extract1 one cupful of whipped cream4 ,beat the whites of the eggs to a stiff froth and gradually beat the flavoring and sugar into them4 ,when well beaten add the yolks and1 lastly1 the whipped cream4 ,have a dish holding about one quart slightly buttered4 ,pour the mixture into this and bake just twelve minutes4 ,serve the moment it is taken from the oven4 ,,salad ,,of ,,mixed ,,fruits4 ,put in the centre of a dish a pineapple properly pared1 cored and sliced1 yet retaining as near as practicable its original shape4 ,peel1 quarter and remove the seeds from four sweet oranges2 arrange them in a border around the pineapple4 ,select four fine bananas1 peel and cut into slices lengthwise2 arrange these zigzag-fence fashion around the border of the dish4 ,in the ,v-shaped spaces around the dish put tiny mounds of grapes of mixed colors4 ,when complete1 the dish should look very appetizing4 ,to half a pint of clear sugar syrup add half an ounce of good brandy1 pour over the fruit and serve4 ,,orange ,,cocoanut ,,salad4 ,peel and slice a dozen oranges1 grate a cocoanut and slice a pineapple4 ,put alternate layers of each until the dish is full4 ,then pour over them sweetened wine4 ,served with small cakes4 ,when oranges are served whole1 they should be peeled and prettily arranged in a fruit dish4 ,a small knife is best for this purpose4 ,break the skin from the stem into six or eight even parts1 peel each section down half way1 and tuck the point in next to the orange4 ,,crystallized ,,fruit4 ,pick out the finest of any kind of fruit1 leave on their stalks1 beat the whites of three eggs to a stiff froth1 lay the fruit in the beaten egg with the stalks upward1 drain them and beat the part that drips off again2 select them out1 one by one and dip them into a cup of finely powdered sugar2 cover a pan with a sheet of fine paper1 place the fruit inside of it1 and put it in an oven that is cooling2 when the icing on the fruit becomes firm1 pile them on a dish and set them in a cool place4 ,for this purpose1 oranges or lemons should be carefully pared1 and all the white inner skin removed that is possible1 to prevent bitterness2 then cut either in thin horizontal slices if lemons1 or in quarters if oranges4 ,for cherries1 strawberries1 currants1 etc41 choose the largest and finest1 leaving stems out4 ,peaches should be pared and cut in halves and sweet juicy pears may be treated in the same way1 or look nicely when pared1 leaving on the stems and iced4 ,pineapples should be cut in thin slices and these again divided into quarters4 ,,peaches ,,and ,,cream4 ,pare and slice the peaches just before sending to table4 ,cover the glass dish containing them to exclude the air as much as possible1 as they soon change color4 ,do not sugar them in the dish--they then become preserves1 not fresh fruit4 ,pass the powdered sugar and cream with them4 ,,snow ,,pyramid4 ,beat to a stiff foam the whites of half a dozen eggs1 add a small teacupful of currant jelly and whip all together again4 ,fill half full of cream as many saucers as you have guests1 dropping in the centre of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid4 ,,jelly ,,fritters4 ,make a batter of three eggs1 a pint of milk and a pint bowl of wheat flour or more1 beat it light2 put a tablespoonful of lard or beef fat in a frying or omelet pan1 add a saltspoonful of salt1 making it boiling hot1 put in the batter by the large spoonful1 not too close2 when one side is a delicate brown1 turn the other2 when done1 take them on to a dish with a d'oyley over it2 put a dessertspoonful of firm jelly or jam on each and serve4 ,a very nice dessert4 ,,stewed ,,apples4 ,no4 #a4 ,take a dozen green tart apples1 core and slice them1 put into a saucepan with just enough water to cover them1 cover the saucepan closely1 and stew the apples until they are tender and clear2 then take them out1 put them into a deep dish and cover them2 add to the juice in the saucepan a cupful of loaf sugar for every twelve apples1 and boil it half an hour1 adding to the syrup a pinch of mace and a dozen whole cloves just ten minutes before taking from the fire2 pour scalding hot over the apples and set them in a cold place2 eat ice cold with cream or boiled custard4 ,,stewed ,,apples4 ,no4 #b4 ,apples cooked in the following way look very pretty on a tea-table and are appreciated by the palate4 ,select firm round greenings1 pare neatly and cut in halves2 place in a shallow stewpan with sufficient boiling water to cover them and a cup of sugar to every six apples4 ,each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape4 ,stew slowly until the pieces are very tender2 remove to a glass dish carefully1 boil the syrup a half hour longer1 pour it over the apples and eat cold4 ,a few pieces of lemon boiled in the syrup add to the flavor4 ,,baked ,,pears4 ,pare and core the pears without dividing2 place them in a pan and fill up the orifice with brown sugar2 add a little water and let them bake until perfectly tender4 ,nice with sweet cream or boiled custard4 ,,stewed ,,pears4 ,stewed pears with a thick syrup make a fine dessert dish accompanied with cake4 ,peel and cut them in halves1 leaving the stems on and scoop out the cores4 ,put them into a saucepan1 placing them close together1 with the stems uppermost4 ,pour over sufficient water1 a cup of sugar1 a few whole cloves and some sticks of cinnamon1 a tablespoonful of lemon juice4 ,cover the stewpan closely1 to stew gently till the fruit is done1 which will depend on the quality of the fruit4 ,then take out the fruit carefully and arrange it on a dish for serving4 ,boil down the syrup until quite thick2 strain it and allow it to cool enough to set it2 then pour it over the fruit4 ,the juice could be colored by a few drops of liquid cochineal1 or a few slices of beets1 while boiling4 ,a teaspoonful of brandy adds much to the flavor4 ,serve with cream or boiled custard4 ,,baked ,,quinces4 ,take ripe quinces1 pare and quarter them1 cut out the seeds2 then stew them in clear water until a straw will pierce them2 put into a baking dish with half a cupful of loaf sugar to every eight quinces2 pour over them the liquor in which they were boiled1 cover closely and bake in the oven one hour2 then take out the quinces and put them into a covered dish2 return the syrup to the saucepan and boil twenty minutes2 then pour over the quinces and set them away to cool4 ,,gooseberry ,,fool4 ,stew a quart of ripe gooseberries in just enough water to cover them2 when soft1 rub them through a colander to remove the skins and seeds2 while hot stir into them a tablespoonful of melted butter and a cupful of sugar4 ,beat the yolks of three eggs and add that2 whip all together until light4 ,fill a large glass fruit dish and spread on the top the beaten whites mixed with three tablespoonfuls of sugar4 ,apples or any tart fruit is nice made in this manner4 ,,meringues ,,or ,,kisses4 ,a coffeecupful of fine white sugar1 the whites of six eggs2 whisk the whites of the eggs to a stiff froth and with a wooden spoon stir in quickly the pounded sugar2 and have some boards put in the oven thick enough to prevent the bottom of the meringues from acquiring too much color4 ,cut some strips of paper about two inches wide2 place this paper on the board and drop a tablespoonful at a time of the mixture on the paper1 taking care to let all the meringues be the same size4 ,in dropping it from the spoon1 give the mixture the form of an egg and keep the meringues about two inches apart from each other on the paper4 ,strew over them some sifted sugar and bake in a moderate oven for half an hour4 ,as soon as they begin to color1 remove them from the oven2 take each slip of paper by the two ends and turn it gently on the table and with a small spoon take out the soft part of each meringue4 ,spread some clean paper on the board1 turn the meringues upside down and put them into the oven to harden and brown on the other side4 ,when required for table1 fill them with whipped cream1 flavored with liquor or vanilla and sweeten with pounded sugar4 ,join two of the meringues together and pile them high in the dish4 ,to vary their appearance1 finely chopped almonds or currants may be strewn over them before the sugar is sprinkled over2 and they may be garnished with any bright-colored preserve4 ,great expedition is necessary in making this sweet dish1 as1 if the meringues are not put into the oven as soon as the sugar and eggs are mixed1 the former melts and the mixture would run on the paper instead of keeping its egg-shape4 ,the sweeter the meringues are made the crisper will they be2 but if there is not sufficient sugar mixed with them1 they will most likely be tough4 ,they are sometimes colored with cochineal2 and if kept well-covered in a dry place1 will remain good for a month or six weeks4 ,,jelly ,,kisses4 ,kisses1 to be served for dessert at a large dinner1 with other suitable confectionery1 may be varied in this way3 ,having made the kisses1 heap them in the shape of half an egg1 placed upon stiff letter paper lining the bottom of a thick baking pan2 put them in a moderate oven until the outside is a little hardened2 then take one off carefully1 take out the soft inside with the handle of a spoon1 and put it back with the mixture1 to make more2 then lay the shell down4 ,take another and prepare it likewise2 fill the shells with currant jelly or jam2 join two together1 cementing them with some of the mixture2 so continue until you have enough4 ,make kisses1 cocoanut drops1 and such like1 the day before they are wanted4 ,this recipe will make a fair-sized cake basket full4 ,it adds much to their beauty when served up to tint half of them pale pink1 then unite white and pink4 ,serve on a high glass dish4 ,,cocoanut ,,macaroons4 ,make a kiss mixture1 add to it the white meat1 grated1 and finish as directed for ,,kisses4 ,,almond ,,macaroons4 ,half a pound of sweet almonds1 a coffeecupful of white sugar1 the whites of two eggs2 blanch the almonds and pound them to a paste2 add to them the sugar and the beaten whites of eggs2 work the whole together with the back of a spoon1 then roll the mixture in your hands in balls about the size of a nutmeg1 dust sugar over the top1 lay them on a sheet of paper at least an inch apart4 ,bake in a cool oven a light brown4 ,,chocolate ,,macaroons4 ,put three ounces of plain chocolate in a pan and melt on a slow fire2 then work it to a thick paste with one pound of powdered sugar and the whites of three eggs2 roll the mixture down to the thickness of about one-quarter of an inch2 cut it in small1 round pieces with a paste-cutter1 either plain or scalloped2 butter a pan slightly1 and dust it with flour and sugar in equal quantities2 place in it the pieces of paste or mixture1 and bake in a hot but not too quick oven4 ,,lemon ,,jelly4 ,no4 #a4 ,wash and prepare four calf's feet1 place them in four quarts of water1 and let them simmer gently five hours4 ,at the expiration of this time take them out and pour the liquid into a vessel to cool2 there should be nearly a quart4 ,when cold1 remove every particle of fat1 replace the jelly into the preserving-kettle1 and add one pound of loaf sugar1 the rind and juice of two lemons2 when the sugar has dissolved1 beat two eggs with their shells in one gill of water1 which pour into the kettle and boil five minutes1 or until perfectly clear2 then add one gill of ,madeira wine and strain through a flannel bag into any form you like4 ,,lemon ,,jelly4 ,no4 #b4 ,to a package of gelatine add a pint of cold water1 the juice of four lemons and the rind of one2 let it stand one hour1 then add one pint of boiling water1 a pinch of cinnamon1 three cups of sugar2 let it all come to a boil2 strain through a napkin into molds1 set away to get cold4 ,nice poured over sliced bananas and oranges4 ,,wine ,,jelly4 ,one package of gelatine1 one cupful of cold water soaked together two hours2 add to this three cupfuls of sugar1 the juice of three lemons and the grated rind of one4 ,now pour over this a quart of boiling water and stir until dissolved1 then add a pint of sherry wine4 ,strain through a napkin1 turn into molds dipped in cold water and place in the ice box for several hours4 ,one good way to mold this jelly is to pour some of it into the mold1 harden it a little1 put in a layer of strawberries or raspberries1 or any fresh fruit in season1 pour in jelly to set them2 after they have set1 another layer of jelly1 then another of berries1 and so fill each mold1 alternating with jelly and berries4 ,,cider ,,jelly4 ,this can be made the same1 by substituting clear1 sweet cider in place of the wine4 ,,orange ,,jelly4 ,orange jelly is a great delicacy and not expensive4 ,to make a large dish1 get six oranges1 two lemons1 a two-ounce package of gelatine4 ,put the gelatine to soak in a pint of water1 squeeze the orange juice into a bowl1 also the lemon juice1 and grate one of the lemon skins in with it4 ,put about two cupfuls of sugar with the gelatine1 then stir in the orange juice1 and pour over all three pints of boiling water1 stirring constantly4 ,when the gelatine is entirely dissolved1 strain through a napkin into molds or bowls wet with cold water1 and set aside to harden4 ,in three or four hours it will be ready for use and will last several days4 ,,variegated ,,jelly4 ,after dividing a box of ,cox's gelatine into halves1 put each half into a bowl with half a cupful of cold water4 ,put three-quarters of an ounce or six sheets of pink gelatine into a third bowl containing three-fourths of a cupful of cold water4 ,cover the bowls to keep out the dust and set them away for two hours4 ,at the end of that time1 add a pint of boiling water1 a cupful of sugar1 half a pint of wine1 and the juice of lemon to the pink gelatine1 and1 after stirring till the gelatine is dissolved1 strain the liquid through a napkin4 ,treat one of the other portions of the gelatine in the same way4 ,beat together the yolks of four eggs and half a cupful of sugar1 and1 after adding this mixture to the third portion of gelatine1 stir the new mixture into a pint and a third of boiling milk1 contained in a double boiler4 ,stir on the fire for three minutes1 then strain through a fine sieve1 and flavor with a teaspoonful of vanilla extract4 ,place in a deep pan two molds1 each holding about three pints1 and surround them with ice and water4 ,pour into these molds1 in equal parts1 the wine jelly which was made with the clear gelatine1 and set it away to harden4 ,when it has become set1 pour in the pink gelatine1 which should have been set away in a place not cold enough to make it harden4 ,after it has been transferred and has become hard1 pour into the molds the mixture of eggs1 sugar and gelatine1 which should be in a liquid state4 ,set the molds in an ice chest for three or four hours4 ,at serving time1 dip them into tepid water to loosen the contents1 and gently turn the jelly out upon flat dishes4 ,the clear jelly may be made first and poured into molds1 then the pink jelly and finally the egg jelly4 ,,strawberry ,,jelly4 ,strawberries1 pounded sugar2 to every pint of juice allow half a package of ,cox's gelatine4 ,pick the strawberries1 put them into a pan1 squeeze them well with a wooden spoon1 add sufficient pounded sugar to sweeten them nicely1 and let them remain for one hour that the juice may be extracted2 then add half a pint of water to every pint of juice4 ,strain the strawberry juice and water through a napkin2 measure it and to every pint allow half a package of ,cox's gelatine dissolved in a teacupful of water4 ,mix this with the juice1 put the jelly into a mold and set the mold on ice4 ,a little lemon juice added to the strawberry juice improves the flavor of the jelly1 if the fruit is very ripe2 but it must be well strained before it is put with the other ingredients1 or it will make the jelly muddy4 ,delicious and beautiful4 ,,recipe ,,for ,,cheese ,,custard4 ,for three persons1 two ounces of grated parmesan cheese2 the whites of three eggs beaten to a stiff froth1 a little pepper1 salt and cayenne1 a little milk or cream to mix2 bake for a quarter of an hour4 ,,ice ,,cream ,,and ,,ices ,,ice-,,cream4 ,one pint of milk1 the yolks of two eggs1 six ounces of sugar and one tablespoonful of cornstarch4 ,scald but do not boil4 ,then put the whites of the two eggs into a pint of cream2 whip it4 ,mix the milk and cream1 flavor and freeze4 ,one teaspoonful of vanilla or lemon is generally sufficient4 ,the quantity1 of course1 can be increased to any amount desired1 so long as the relative proportions of the different ingredients are observed4 ,,pure ,,ice-,,cream4 ,genuine ice-cream is made of the pure sweet cream in this proportion3 ,two quarts of cream1 one pound of sugar2 beat up1 flavor and freeze4 ,for family use1 select one of the new patent freezers1 as being more rapid and less laborious for small quantities than the old style turned entirely by hand4 ,all conditions being perfect1 those with crank and revolving dashers effect freezing in eight to fifteen minutes4 ,,fruit ,,ice-,,cream4 ,ingredients4--,to every pint of fruit juice allow one pint of cream2 sugar to taste4 ,let the fruit be well ripened2 pick it off the stalks and put it into a large earthen pan4 ,stir it about with a wooden spoon1 breaking it until it is well mashed2 then1 with the back of the spoon1 rub it through a hair-sieve4 ,sweeten it nicely with pounded sugar2 whip the cream for a few minutes1 add it to the fruit1 and whisk the whole again for another five minutes4 ,put the mixture into the freezer and freeze4 ,raspberry1 strawberry1 currant1 and all fruit ice-creams are made in the same manner4 ,a little powdered sugar sprinkled over the fruit before it is mashed assists to extract the juice4 ,in winter1 when fresh fruit is not obtainable1 a little jam may be substituted for it2 it should be melted and worked through a sieve before being added to the whipped cream2 and if the color should not be good1 a little prepared cochineal may be put in to improve its appearance4 ,in making berry flavoring for ice-cream1 the milk should never be heated2 the juice of the berries added to cold cream1 or fresh rich milk1 mixed with cold cream1 the juice put in just before freezing1 or when partly frozen4 ,,chocolate ,,ice-,,cream4 ,no4 #a4 7,very fine47 ,add four ounces of grated chocolate to a cupful of sweet milk1 then mix it thoroughly to a quart of thick sweet cream2 no flavoring is required but vanilla4 ,sweeten with a cupful of sugar2 beat again and freeze4 ,,chocolate ,,ice-,,cream4 ,no4 #b4 ,beat two eggs very light and cream them with two cupfuls of sugar4 ,scald a pint of milk and turn on by degrees1 mixing well with the sugar and eggs4 ,stir in this half a cupful of grated chocolate2 return to the fire and heat until it thickens1 stirring briskly2 take off and set aside to cool4 ,when thoroughly cold1 freeze4 ,,cocoanut ,,ice-,,cream4 ,one quart of cream1 one pint of milk1 three eggs1 one cupful and a half of sugar and one of prepared cocoanut1 the rind and juice of a lemon4 ,beat together the eggs and grated lemon rind and put with the milk in the double boiler4 ,stir until the mixture begins to thicken4 ,add the cocoanut and put away to cool4 ,when cool add the sugar1 lemon juice and cream4 ,freeze4 ,,custard ,,ice-,,cream4 ,sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste2 put it over the fire in a farina-kettle2 as soon as it begins to boil1 stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk2 after it has boiled a few minutes1 take it off the fire and stir in very gradually six eggs which have been beaten until thick2 when quite cold1 freeze it as ice-cream4 ,,strawberry ,,ice-,,cream4 ,mix a cupful of sugar with a quart of ripe strawberries1 let them stand half a day1 then mash and strain them through a coarse towel1 then add to the juice a full cupful of sugar and when dissolved1 beat in a quart of fresh thick cream4 ,raspberries1 pineapple and other fruits made the same4 ,,fruit ,,cream4 ,make a rich1 boiled custard2 flavor with wine and vanilla2 pour it into a freezer4 ,when half frozen1 add pounded almonds1 chopped citron and brandy1 peaches or chopped raisins4 ,have the freezer half full of custard and fill up with the fruit4 ,mix well and freeze again4 ,almost any kind of fruits that are preferred may be substituted for the above4 ,,tutti ,,frutti ,,ice-,,cream4 ,take two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs2 mix well together2 place on the fire1 stirring constantly1 and just bring to boiling point2 now remove immediately and continue to stir until nearly cold2 flavor with a tablespoonful of extract of vanilla2 place in freezer and1 when half frozen1 mix thoroughly into it one pound of preserved fruits1 in equal parts of peaches1 apricots1 gages1 cherries1 pineapples1 etc42 all of these fruits are to be cut up into small pieces and mixed well with frozen cream4 ,if you desire to mold this ice sprinkle it with a little carmine1 dissolved in a teaspoonful of water1 with two drops of spirits of ammonia2 mix in this color1 so that it will be streaky or in veins like marble4 ,,ice-,,cream ,,without ,a ,,freezer4 ,beat the yolks of eight eggs very light1 and add thereto four cupfuls of sugar1 and stir well4 ,add to this1 little by little1 one quart of rich milk that has been heated almost to boiling1 beating all the while2 then put in the whites of eight eggs beaten to a stiff froth4 ,then boil the mixture in a pail set inside another containing hot water4 ,boil about fifteen minutes or until it is as thick as a boiled custard1 stirring steadily meanwhile4 ,pour into a bowl to cool4 ,when quite cold1 beat into it three pints of rich sweet cream and five teaspoonfuls of vanilla1 or such other flavoring as you prefer4 ,put it into a pail having a close-fitting cover and pack in pounded ice and salt1--rock salt1 not the common kind1--about three-fourths ice and one-forth salt4 ,when packed1 before putting the ice on top of the cover1 beat the custard as you would batter1 for five minutes steady2 then put on the cover and put the ice and salt over it1 and cover the whole with a thick mat1 blanket or carpet and let it stand for an hour4 ,then carefully uncover and scrape from the bottom and sides of the pail the thick coating of frozen custard1 making every particle clear1 and beat again very hard1 until the custard is a smooth1 half-congealed paste4 ,do this thoroughly4 ,put on the cover1 ice1 salt and blanket1 and leave it for five or six hours1 replenishing the ice and salt if necessary4 ,common ,sense in the ,household4 ,,frozen ,,peaches4 ,one can or twelve large peaches1 two coffeecupfuls of sugar1 one pint of water and the whites of three eggs beaten to a stiff froth2 break the peaches rather fine and stir all the ingredients together2 freeze the whole into form4 ,frozen fruit of any kind can be made the same way2 the fruit should be mashed to a smooth pulp1 but not thinned too much4 ,in freezing1 care should be taken to prevent its getting lumpy4 ,,frozen ,,fruits4 ,the above recipe1 increasing the quantity of peaches1 raspberries or whatever fruit you may use1 and adding a small amount of rich cream1 make fine frozen fruits4 ,in freezing1 you must be especially careful to prevent its getting lumpy4 ,,lemon ,,ice4 ,the juice of six lemons and the grated rind of three1 a large sweet orange1 juice and rind2 squeeze out all the juice and steep it in the rind of orange and lemons a couple of hours2 then squeeze and strain through a towel1 add a pint of water and two cupfuls of sugar4 ,stir until dissolved1 turn into a freezer1 then proceed as for ice-cream1 letting it stand longer1 two or three hours4 ,when fruit jellies are used1 gently heat the water sufficiently to melt them2 then cool and freeze4 ,other flavors may be made in this manner1 varying the flavoring to taste4 ,,pineapple ,,sherbet4 ,grate two pineapples and mix with two quarts of water and a pint of sugar2 add the juice of two lemons and the beaten whites of four eggs4 ,place in a freezer and freeze4 ,,raspberry ,,sherbet4 ,two quarts of raspberries1 one cupful of sugar1 one pint and a half of water1 the juice of a large lemon1 one tablespoonful of gelatine4 ,mash the berries and sugar together and let them stand two hours4 ,soak the gelatine in cold water to cover4 ,add one pint of the water to the berries and strain4 ,dissolve the gelatine in half a pint of boiling water1 add this to the strained mixture and freeze4 ,,orange-,,water ,,ice4 ,add a tablespoonful of gelatine to one gill of water2 let it stand twenty minutes and add half a pint of boiling water2 stir until dissolved and add four ounces of powdered sugar1 the strained juice of six oranges and cold water enough to make a full quart in all4 ,stir until the sugar is dissolved2 pour into the freezing can and freeze4 7,see ,,lemon ,,ice47 ,,almond ,,ice4 ,two pints of milk1 eight ounces of cream1 two ounces of orange-flower water1 eight ounces of sweet almonds1 four ounces of bitter almonds2 pound all in a marble mortar1 pouring in from time to time a few drops of water2 when thoroughly pounded add the orange-flower water and half of the milk2 pass this1 tightly squeezed1 through a cloth2 boil the rest of the milk with the cream and keep stirring it with a wooden spoon2 as soon as it is thick enough1 pour in the almond milk2 give it one boiling1 take it off and let it cool in a bowl or pitcher before pouring it into the mold for freezing4 ,,currant ,,ice4 ,a refreshing ice is made of currants or raspberries1 or equal portions of each4 ,squeeze enough fruit in a jelly-bag to make a pint of juice2 add a pint each of the water and sugar2 pour the whole1 boiling hot1 onto whites of three eggs1 beaten to a stiff froth1 and whip the mixture thoroughly4 ,when cool1 freeze in the usual manner4 ,part red raspberry juice is a much finer flavor4 ,any juicy fruit may be prepared in this manner4 ,,dumplings ,,and ,,puddings ,it depends as much upon the judgment of the cook as on the materials used to make a good pudding4 ,everything should be the best in the way of materials1 and a proper attention to the rules1 with some practice1 will ensure success4 ,puddings are either boiled1 baked or steamed2 if boiled1 the materials should be well worked together1 put into a thick cloth bag1 previously dipped in hot water1 wringing it slightly and dredging the inside thickly with flour2 tie it firmly1 allowing room for it to swell2 drop it into a kettle of boiling water1 with a small plate or saucer in the bottom to keep it from sticking to the kettle4 ,it should not cease boiling one moment from the time it is put in until taken out1 and the pot must be tightly covered1 and the cover not removed except when necessary to add water from the boiling tea-kettle when the water is getting low4 ,when done1 dip immediately in cold water and turn out4 ,this should be done just before placing on the table4 ,or butter a tin pudding-mold or an earthen bowl2 close it tight so that water cannot penetrate2 drop it into boiling water and boil steadily the required time4 ,if a bowl is used it should be well buttered and not quite filled with the pudding1 allowing room for it to swell2 then a cloth wet in hot water1 slightly wringing it1 then floured on the inner side1 and tied over the bowl1 meeting under the bottom4 ,to steam a pudding1 put it into a tin pan or earthen dish2 tie a cloth over the top1 first dredging it in flour1 and set it in a steamer4 ,cover the steamer closely2 allow a little longer time than you do for boiling4 ,molds or basins for baking1 steaming or boiling should be well buttered before the mixture is put into them4 ,allow a little longer time for steaming than for boiling4 ,dumplings boiled the same way1 put into little separate cloths4 ,batter puddings should be smoothly mixed and free from lumps4 ,to ensure this1 first mix the flour with a very small portion of milk1 the yolks of the eggs and the sugar thoroughly beaten together1 and added to this2 then add the remainder of the milk by degrees1 then the seasoning1 then the beaten whites of eggs last4 ,much success in making this kind of pudding depends upon a strict observance of this rule2 for1 although the materials may be good1 if the eggs are put into the milk before they are mixed with the flour1 there will be a custard at the top and a soft dough at the bottom of your dish4 ,all sweet puddings require a little salt to prevent insipidity and to draw out the flavor of the several ingredients1 but a grain too much will spoil any pudding4 ,in puddings where wine1 brandy1 cider1 lemon juice or any acid is used1 it should be stirred in last and gradually1 or it is apt to curdle the milk or eggs4 ,in making custard puddings 7puddings made with eggs and milk71 the yolks of the eggs and sugar should be thoroughly beaten together before any of the milk or seasoning is added1 and the beaten whites of eggs last4 ,in making puddings of bread1 rice1 sago1 tapioca1 etc41 the eggs should be beaten very light1 and mixed with a portion of the milk1 before adding them to the other ingredients4 ,if the eggs are mixed with the milk1 without having been thus beaten1 the milk will be absorbed by the bread1 rice1 sago1 tapioca1 etc41 without rendering them light4 ,the freshness of all pudding ingredients is of much importance1 as one bad article will taint the whole mixture4 ,when the freshness of eggs is doubtful1 break each one separately in a cup before mixing them all together4 ,should there be a bad one amongst them1 it can be thrown away2 whereas1 if mixed with the good ones1 the entire quantity would be spoiled4 ,the yolks and whites beaten separately make the articles they are put into much lighter4 ,raisins and dried fruit for puddings should be carefully picked and1 in many cases1 stoned4 ,currants should be well washed1 pressed in a cloth and placed on a dish before the fire to get thoroughly dry2 they should be then picked carefully over1 and every piece of grit or stone removed from amongst them4 ,to plump them1 some cooks pour boiling water over them and then dry them before the fire4 ,illustration3 ,,state ,,dining ,,room4 ,illustration3 ,,the ,,blue ,,room4 ,many baked pudding recipes are quite as good boiled4 ,as a safe rule boil the pudding twice as long as you would bake it2 and remember that a boiling pudding should never be touched after it is once put on the stove2 a jar of the kettle destroys the lightness of the pudding4 ,if the water boils down and more must be added1 it must be done so carefully that the mold will not hit the side of the kettle1 and it must not be allowed to stop boiling for an instant4 ,batter should never-stick to the knife when it is sent to the table2 it will do this both when less than sufficient number of eggs is mixed with it and when it is not cooked enough2 about four eggs to the half pound of flour will make it firm enough to cut smoothly4 ,when baked or boiled puddings are sufficiently solid1 turn them out of the dish they were baked in1 bottom uppermost and strew over them finely sifted sugar4 ,when pastry or baked puddings are not done through1 and yet the outside is sufficiently brown1 cover them over with a piece of white paper until thoroughly cooked2 this prevents them from getting burnt4 ,,to ,,clean ,,currants4 ,put them in a sieve or colander and sprinkle them thickly with flour2 rub them well until they are separated1 and the flour1 grit and fine stems have passed through the strainer4 ,place the strainer and currants in a pan of water and wash thoroughly2 then lift the strainer and currants together1 and change the water until it is clear4 ,dry the currants between clean towels4 ,it hardens them to dry in an oven4 ,,to ,,chop ,,suet4 ,break or cut in small pieces1 sprinkle with sifted flour1 and chop in a cold place to keep it from becoming sticky and soft4 ,,to ,,stone ,,raisins4 ,put them in a dish and pour boiling water over them2 cover and let them remain in it ten minutes2 it will soften so that by rubbing each raisin between the thumb and finger1 the seeds will come out clean2 then they are ready for cutting or chopping if required4 ,,apple ,,dumplings4 ,make a rich biscuit dough1 the same as soda or baking-powder biscuit1 only adding a little more shortening4 ,take a piece of dough out on the molding-board1 roll out almost as thin as pie crust2 then cut into square pieces large enough to cover an apple4 ,put into the middle of each piece two apple halves that have been pared and cored2 sprinkle on a spoonful of sugar and a pinch of ground cinnamon1 turn the ends of the dough over the apple and lap them tight4 ,lay the dumplings in a dripping-pan buttered1 the smooth side upward4 ,when the pans are filled1 put a small piece of butter on top of each1 sprinkle over a large handful of sugar1 turn in a cupful of boiling water1 then place in a moderate oven for three-quarters of an hour4 ,baste with the liquor once while baking4 ,serve with pudding-sauce or cream and sugar4 ,,boiled ,,apple ,,dumplings4 ,the same recipe as the above1 with the exception that they are put into a small coarse cloth well floured after being dipped in hot water4 ,each cloth to be tied securely1 but leaving room enough for the dumpling to swell4 ,put them in a pot of boiling water and boil three-quarters of an hour4 ,serve with sweet sauce4 ,peaches and other fruits used in the same manner4 ,,boiled ,,rice ,,dumplings1 ,,custard ,,sauce4 ,boil half a pound of rice1 drain and mash it moderately fine4 ,add to it two ounces of butter1 three ounces of sugar1 half a saltspoonful of mixed ground spice1 salt and the yolks of two eggs4 ,moisten a trifle with a tablespoonful or two of cream4 ,with floured hands shape the mixture into balls1 and tie them in floured pudding cloths4 ,steam or boil forty minutes and send to table with a custard sauce made as follows3-- ,mix together four ounces of sugar and two ounces of butter 7slightly warmed74 ,beat together the yolks of two eggs and a gill of cream2 mix and pour the sauce in a double saucepan2 set this in a pan of hot water and whisk thoroughly three minutes4 ,set the saucepan in cold water and whisk until the sauce is cooled4 ,,suet ,,dumplings4 ,no4 #a4 ,one pint bowl of fine bread crumbs1 one-half cupful of beef suet chopped fine1 the whites and yolks of four eggs beaten separately and very light1 one teaspoonful of cream of tartar sifted into half a cupful of flour1 half a teaspoonful of soda dissolved in a little water1 and a teaspoonful of salt4 ,wet it all together with milk enough to make a stiff paste4 ,flour your hands and make into balls4 ,tie up in separate cloths that have been wrung out in hot water and floured inside2 leave room1 when tying1 for them to swell4 ,drop them into boiling water and boil about three-quarters of an hour4 ,serve hot1 with wine sauce1 or syrup and butter4 ,,suet ,,dumplings4 ,no4 #b4 ,one cupful of suet chopped fine1 one cupful of grated ,english muffins or bread1 one cupful of flour1 half a teaspoonful of baking powder1 half a cupful of sugar1 two eggs1 one pint of milk1 a large pinch of salt4 ,sift together powder and flour1 add the beaten eggs1 grated muffins1 sugar1 suet and milk2 form into smooth batter1 which drop by tablespoonfuls into a pint of boiling milk1 three or four at a time2 when done1 dish and pour over the milk they were boiled in4 ,a ,danish dish2 very good4 ,,preserve ,,dumplings4 ,preserved peaches1 plums1 quinces1 cherries or any other sweetmeat2 make a light crust1 and roll a small piece of moderate thickness and fill with the fruit in quantity to make the size of a peach dumpling2 tie each one in a dumpling cloth1 well floured inside1 drop them into hot water and boil half an hour2 when done1 remove the cloth1 send to table hot and eat with cream4 ,,oxford ,,dumplings4 ,beat until quite light one tablespoonful of sugar and the yolks of three eggs1 add half a cupful of finely chopped suet1 half a cupful of ,english currants1 one cupful of sifted flour1 in which there has been sifted a heaping teaspoonful of baking powder1 a little nutmeg1 one teaspoonful of salt and1 lastly1 the beaten whites of the eggs2 flour your hands and make it into balls the size of an egg2 boil in separate cloth one hour or more4 ,serve with wine sauce4 ,,lemon ,,dumplings4 ,mix together a pint of grated bread crumbs1 half a cupful of chopped suet1 half a cupful of moist sugar1 a little salt and a small tablespoonful of flour1 adding the grated rind of a lemon4 ,moisten it all with the whites and yolks of two eggs well beaten and the juice of the lemon1 strained4 ,stir it all well together and put the mixture into small cups well buttered2 tie them down with a cloth dipped in flour and boil three-quarters of an hour4 ,turn them out on a dish1 strew sifted sugar over them and serve with wine sauce4 ,,boiled ,,apple ,,puffets4 ,three eggs1 one pint of milk1 a little salt1 sufficient flour to thicken as waffle batter1 one and one-half teaspoonfuls of baking powder4 ,fill teacups alternately with a layer of batter and then of apples chopped fine4 ,steam one hour4 ,serve hot with flavored cream and sugar4 ,you can substitute any fresh fruit or jams your taste prefers4 ,,common ,,batter4 ,for boiled puddings1 fritters1 etc41 is made with one cupful of milk1 a pinch of salt1 two eggs1 one tablespoonful of melted butter1 one cupful of flour and a small teaspoonful of baking powder4 ,sift the flour1 powder and salt together1 add the melted butter1 the eggs well beaten and the milk2 mix into a very smooth batter1 a little thicker than for griddle-cakes4 ,,almond ,,pudding4 ,turn boiling water on to three-fourths of a pound of sweet almonds1 let it remain until the skin comes off easily2 rub with a dry cloth2 when dry1 pound fine with one large spoonful of rose-water2 beat six eggs to a stiff froth with three spoonfuls of fine white sugar2 mix with one quart of milk1 three spoonfuls of pounded crackers1 four ounces of melted butter1 and the same of citron cut into bits2 add almonds1 stir altogether and bake in a small pudding-dish with a lining and rim of pastry4 ,this pudding is best when cold4 ,it will bake in half an hour in a quick oven4 ,,apple ,,pudding1 ,,baked4 ,stir two tablespoonfuls of butter and half a cupful of sugar to a cream2 stir into this the yolks of four eggs1 well beaten1 the juice and grated rind of one lemon and half a dozen sound1 green tart grated4 ,now stir in the four beaten whites of the eggs1 season with cinnamon or nutmeg2 bake4 ,to be served cold with cream4 ,,boiled ,,apple ,,pudding4 ,take three eggs1 three apples1 a quarter of a pound of bread crumbs1 one lemon1 three ounces of sugar1 three ounces of currants1 half a wine-glassful of wine1 nutmeg1 butter and sugar for sauce4 ,pare1 core and mince the apples and mix with the bread crumbs1 nutmeg1 grated sugar1 currants2 the juice of the lemon and half the rind grated4 ,beat the eggs well1 moisten the mixture with these and beat all together1 adding the wine last2 put the pudding in a buttered mold1 tie it down with a cloth2 boil one hour and a half and serve with sweet sauce4 ,,birds' ,,nest ,,pudding4 ,core and peel eight apples1 put in a dish1 fill the places from which the cores have been taken with sugar and a little grated nutmeg2 cover and bake4 ,beat the yolks of four eggs light1 add two teacupfuls of flour1 with three even teaspoonfuls of baking powder sifted with it1 one pint of milk with a teaspoonful of salt2 then add the whites of the eggs well beaten1 pour over the apples and bake one hour in a moderate oven4 ,serve with sauce4 ,,bread ,,and ,,butter ,,pudding4 ,no4 #a4 ,butter the sides and bottom of a deep pudding-dish1 then butter thin slices of bread1 sprinkle thickly with sugar1 a little cinnamon1 chopped apple1 or any fruit you prefer between each slice1 until your dish is full4 ,beat up two eggs1 add a tablespoonful of sifted flour2 stir with the three cupfuls of milk and a little salt2 pour over this the bread1 let it stand one hour and then bake slowly1 with a cover on1 three-quarters of an hour2 then take the cover off and brown4 ,serve with wine and lemon sauce4 ,pie-plant1 cut up in small pieces with plenty of sugar1 is fine made in this manner4 ,,bread ,,and ,,butter ,,pudding4 ,no4 #b4 ,place a layer of stale bread1 rolled fine1 in the bottom of a pudding-dish1 then a layer of any kind of fruit2 sprinkle on a little sugar1 then another layer of bread crumbs and of fruit2 and so on until the dish is full1 the top layer being crumbs4 ,make a custard as for pies1 add a pint of milk and mix4 ,pour it over the top of the pudding and bake until the fruit is cooked4 ,stale cake1 crumbed fine1 in place of bread1 is an improvement4 ,,cold ,,berry ,,pudding4 ,take rather stale bread--baker's bread or light home-made--cut in thin slices and spread with butter4 ,add a very little water and a little sugar to one quart or more of huckleberries and blackberries1 or the former alone4 ,stew a few minutes until juicy2 put a layer of buttered bread in your buttered pudding-dish1 then a layer of stewed berries while hot and so on until full2 lastly1 a covering of stewed berries4 ,it may be improved with a rather soft frosting over the top4 ,to be eaten cold with thick cream and sugar4 ,,apple ,,tapioca ,,pudding4 ,put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water1 and let it stand several hours where it will be quite warm1 but not cook2 peel six tart apples1 take out the cores1 fill them with sugar1 in which is grated a little nutmeg and lemon peel1 and put them in a pudding-dish2 over these pour the tapioca1 first mixing with it one teaspoonful of melted butter and a cupful of cold milk1 and half a cupful of sugar2 bake one hour2 eat with sauce4 ,when fresh fruits are in season1 this pudding is exceedingly nice1 with damsons1 plums1 red currants1 gooseberries or apples2 when made with these1 the pudding must be thickly sprinkled over with sifted sugar4 ,canned or fresh peaches may be used in place of apples in the same manner1 moistening the tapioca with the juice of the canned peaches in place of the cold milk4 ,very nice when quite cool to serve with sugar and cream4 ,,apple ,,and ,,brown-,,bread ,,pudding4 ,take a pint of brown bread crumbs1 a pint bowl of chopped apples1 mix2 add two-thirds of a cupful of finely-chopped suet1 a cupful of raisins1 one egg1 a tablespoonful of flour1 half a teaspoonful of salt4 ,mix with half a pint of milk1 and boil in buttered molds about two hours4 ,serve with sauce flavored with lemon4 ,,apple-,,puff ,,pudding4 ,put half a pound of flour into a basin1 sprinkle in a little salt1 stir in gradually a pint of milk2 when quite smooth add three eggs2 butter a pie-dish1 pour in the batter2 take three-quarters of a pound of apples1 seed and cut in slices1 and put in the batter2 place bits of butter over the top2 bake three-quarters of an hour2 when done1 sprinkle sugar over the top and serve hot4 ,,plain ,,bread ,,pudding1 ,,baked4 ,break up about a pint of stale bread after cutting off the crust1 pour over it a quart of boiling milk2 add to this a piece of butter the size of a small egg2 cover the dish tight and let it stand until cool2 then with a spoon mash it until fine1 adding a teaspoonful of cinnamon and one of nutmeg grated1 half a cupful of sugar and one-quarter of a teaspoonful of soda dissolved in a little hot water4 ,beat up four eggs very light and add last4 ,turn all into a well-buttered pudding-dish and bake three-quarters of an hour4 ,serve it warm with hard sauce4 ,this recipe may be steamed or boiled2 very nice either way4 ,,superior ,,bread ,,puddings4 ,one and one-half cupfuls of white sugar1 two cupfuls of fine1 dry bread crumbs1 five eggs1 one tablespoonful of butter1 vanilla1 rose-water or lemon flavoring1 one quart of fresh rich milk and half a cupful of jelly or jam4 ,rub the butter into a cupful of sugar2 beat the yolks very light1 and stir these together to a cream4 ,the bread crumbs soaked in milk come next1 then the flavoring4 ,bake in a buttered pudding-dish--a large one and but two-thirds full--until the custard is set4 ,draw to the mouth of the oven1 spread over with jam or other nice fruit conserve4 ,cover this with a meringue made of the whipped whites and half a cupful of sugar4 ,shut the oven and bake until the meringue begins to color4 ,eat cold with cream4 ,in strawberry season1 substitute a pint of fresh fruit for preserves4 ,it is then delicious4 ,serve with any warm sauce4 ,,boiled ,,bread ,,pudding4 ,to one quart of bread crumbs soaked soft in a cup of hot milk1 add one cupful of molasses1 one cupful of fruit or chopped raisins1 one teaspoonful each of spices1 one tablespoonful of butter1 a teaspoonful of salt1 one teaspoonful of soda1 about a cupful of flour sifted2 boil or steam three hours4 ,serve with sweet sauce4 ,,almond ,,pudding4 ,no4 #a4 ,put two quarts of milk into a double boiler2 stir into it two heaping tablespoonfuls of sifted flour that has been stirred to a cream1 with a little of the milk4 ,when it boils1 care should be taken that it does not burn2 when cooked1 take from the fire and let it cool4 ,take the skins off from two pounds of sweet almonds1 pound them fine1 stir them into the milk2 add a teaspoonful of salt1 a cupful of sugar1 flavoring and six well-beaten eggs1 the yolks and whites beaten separately4 ,put bits of butter over the top4 ,bake one hour4 ,a gill of brandy or wine improves it4 ,,almond ,,pudding4 ,no4 #b4 ,steep four ounces of crumbs of bread1 sliced1 in one and one-half pints of cream1 or grate the bread2 then beat half a pound of blanched almonds very fine till they become a paste1 with two teaspoonfuls of orange-flower water2 beat up the yolks of eight eggs and the whites of four2 mix all well together2 put in a quarter of a pound of loaf sugar and stir in three or four ounces of melted butter2 put it over the fire1 stirring it until it is thick2 lay a sheet of paper at the bottom of a dish and pour in the ingredients2 bake half an hour4 ,use the remaining four whites of eggs for a meringue for the top4 ,,batter ,,pudding1 ,,baked4 ,four eggs1 the yolks and whites beaten separately1 one pint of milk1 one teaspoonful of salt1 one teaspoonful of baking powder1 two cupfuls of sifted flour4 ,put the whites of the eggs in last4 ,bake in an earthen dish that can be set on the table4 ,bake forty-five minutes2 serve with rich sauce4 ,,boiled ,,batter ,,pudding4 ,sift together a pint of flour and a teaspoonful of baking powder into a deep dish1 sprinkle in a little salt1 adding also a tablespoonful of melted butter4 ,stir into this gradually a pint of milk2 when quite smooth1 add four eggs1 yolks and whites beaten separately4 ,now add enough more flour to make a very stiff batter4 ,if liked1 any kind of fruit may be stirred into this2 a pint of berries or sliced fruit4 ,boil two hours4 ,serve with cream and sugar1 wine sauce1 or any sweet sauce4 ,,custard ,,pudding4 ,no4 #a4 ,take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour4 ,set the rest of the milk to boil1 flavoring it with bitter almonds broken up4 ,when it has boiled hard1 take it off1 strain it and stir it in the cold milk and flour4 ,set it away to cool and beat well eight yolks and four whites of eggs2 add them to the milk and stir in1 at the last1 a glass of brandy or white wine1 a teaspoonful of powdered nutmeg and half a cupful of sugar4 ,butter a large bowl or mold2 pour in the mixture2 tie a cloth tightly over it2 put it into a pot of boiling water and boil it two hours1 replenishing the pot with hot water from a tea-kettle4 ,when the pudding is done1 let it get cool before you turn it out4 ,eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange4 ,,custard ,,pudding4 ,no4 #b4 ,pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water1 while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour2 then stir the eggs and sugar into the milk and continue stirring until it begins to thicken2 then remove the pan from the boiling water1 scrape down the sides1 stir to the bottom until it begins to cool1 add a tablespoonful of peach-water1 or any other flavor you may prefer1 pour into little cups and1 when cold1 serve4 ,,custard ,,puddings4 ,the recipe for ,,common ,,custard1 with the addition of chocolate grated1 banana1 or pineapple or cocoanut1 makes successfully those different kinds of puddings4 ,,apple ,,custard ,,puddings4 ,put a quart of pared and quartered apples into a stewpan1 with half a cupful of water and cook them until they are soft4 ,remove from the fire and add half a cupful of sugar1 two tablespoonfuls of butter and the grated rind and the juice of a lemon4 ,have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour2 add this also to the apple mixture1 after which stir in two well-beaten eggs4 ,turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven4 ,serve with sugar and cream or hard sweet sauce4 ,,cream ,,pudding4 ,beat the yolks and whites of six eggs well and stir them into one pint of flour1 one pint of milk1 a little salt and a bit of soda dissolved in a little water1 the grated rind of a lemon and three spoonfuls of sugar2 just before baking stir in one pint of cream and bake in a buttered dish4 ,eat with cream4 ,,cream ,,meringue ,,pudding4 ,stir to a cream half a cupful of sugar with the white of one egg and the yolks of four4 ,add one quart of milk and mix thoroughly4 ,put four tablespoonfuls of flour and a teaspoonful of salt into another dish1 and pour half a cupful of the milk and egg mixture upon them1 and beat very smooth1 gradually adding the rest of the milk and egg mixture4 ,turn this all into a double boiler surrounded by boiling water2 stir this until smooth and thick like cream1 or about fifteen minutes2 then add vanilla or other extract4 ,rub all through a strainer into a well-buttered pudding-dish4 ,now beat the remaining three whites of eggs to a stiff froth1 and gradually add three tablespoonfuls of powdered sugar1 and spread roughly over the pudding4 ,cook for twenty minutes in a moderate oven4 ,serve cold4 ,,cornstarch ,,pudding4 ,reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler4 ,mix four large tablespoonfuls of cornstarch and a teaspoonful of salt with the half cupful of milk2 then stir the mixture into the boiling milk and beat well for two minutes4 ,cover the boiler and cook the pudding for twelve minutes2 then pour it into a pudding-dish and set in a cool place for half an hour4 ,when the time for serving comes1 make a sauce in this manner3 ,beat the whites of two eggs to a stiff1 dry froth1 and beat into this two tablespoonfuls of powdered sugar4 ,as soon as the sugar has been well mixed with the whites1 add half of a large tumbler of currant jelly1 or any other bright jelly1 or any kind of preserved fruit may be used4 ,if you prefer1 serve sugar and cream with the pudding instead of a sauce4 ,,cold ,,fruit ,,pudding4 ,throw into a pint of new milk the thin rind of a lemon1 heat it slowly by the side of the fire and keep at the boiling point until strongly flavored4 ,sprinkle in a small pinch of salt and three-quarters of an ounce of the finest isinglass or gelatine4 ,when dissolved1 strain through muslin into a clean saucepan with five ounces of powdered sugar and half a pint of rich cream4 ,give the whole one boil1 stir it briskly and add by degrees the well-beaten yolks of five eggs4 ,next thicken the mixture as a custard over a slow fire1 taking care not to keep it over the fire a moment longer than necessary2 pour it into a basin and flavor with orange-flower water or vanilla4 ,stir until nearly cold1 then add two ounces of citron cut in thin strips and two ounces of candied cherries4 ,pour into a buttered mold4 ,for sauce use any kind of fruit syrup4 ,,cuban ,,pudding4 ,crumble a pound of sponge cakes1 an equal quantity1 or less if preferred1 of cocoanut1 grated in a basin4 ,pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point4 ,cover the basin and when the cream is soaked up stir in it eight well-beaten eggs4 ,butter a mold1 arrange four or five ounces of preserved ginger around it1 pour in the pudding carefully and tie it down with a cloth4 ,steam or boil slowly for an hour and a half2 serve with the syrup from the ginger1 which should be warmed and poured over the pudding4 ,,cracker ,,pudding4 ,of raspberries1 may be made of one large teacupful of cracker crumbs1 one quart of milk1 one spoonful of flour1 a pinch of salt1 the yolks of three eggs1 one whole egg and half a cupful of sugar4 ,flavor with vanilla1 adding a little pinch of salt4 ,bake in a moderate oven4 ,when done1 spread over the top1 while hot1 a pint of well-sugared raspberries4 ,then beat the whites of the three eggs very stiff1 with two tablespoonfuls of sugar1 a little lemon extract1 or whatever one prefers4 ,spread this over the berries and bake a light brown4 ,serve with fruit sauce made of raspberries4 ,,baked ,,corn ,,meal ,,pudding1 ,,without ,,eggs4 ,take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together2 then add to them a quart of boiling milk1 some salt and a large tablespoonful of powdered ginger1 add a cupful of finely-chopped suet or a piece of butter the size of an egg4 ,butter a brown earthen pan and turn the pudding in1 let it stand until it thickens2 then as you put it into the oven1 turn over it a pint of cold milk1 but do not stir it1 as this makes the jelly4 ,bake three hours4 ,serve warm with hard sauce4 ,this recipe has been handed down from mother to daughter for many years back in a ,new ,england family4 ,,baked ,,corn ,,meal ,,pudding1 ,,with ,,eggs4 ,one small cupful of ,indian meal1 one-half cupful of wheat flour ,stirred together with cold milk4 ,scald one pint of milk and stir the mixture in it and cook until thick2 then thin with cold milk to the consistency of batter1 not very thick2 add half a cupful of sugar1 half a cupful of molasses1 two eggs1 two tablespoonfuls of butter1 a little salt1 a tablespoonful of mixed cinnamon and nutmeg1 two-thirds of a teaspoonful of soda added just before putting it into the oven4 ,bake two hours4 ,after baking it half an hour1 stir it up thoroughly1 then finish baking4 ,serve it up hot1 eat it with wine sauce1 or with butter and syrup4 ,,boiled ,,corn ,,meal ,,pudding4 ,warm a pint of molasses and a pint of milk1 stir well together2 beat four eggs and stir gradually into molasses and milk2 add a cupful of beef suet chopped fine1 or half a cupful of butter1 and corn meal sufficient to make a thick batter2 add a teaspoonful of pulverized cinnamon1 the same of nutmeg1 a teaspoonful of soda1 one of salt1 and stir all together thoroughly2 dip a cloth into boiling water1 shake1 flour a little1 turn in the mixture1 tie up1 leaving room for the pudding to swell1 and boil three hours2 serve hot with sauce made of drawn butter1 wine and nutmeg4 ,,boiled ,,corn ,,meal ,,pudding1 ,,without ,,eggs4 ,to one quart of boiling milk1 stir in a pint and a half of ,indian meal1 well sifted1 a teaspoonful of salt1 a cupful of molasses1 half a cupful of chopped suet and a teaspoonful of dissolved soda2 tie it up tight in a cloth1 allowing room for it to swell1 and boil four hours4 ,serve with sweet sauce4 ,,corn ,,meal ,,puffs4 ,into one quart of boiling milk stir eight tablespoonfuls of ,indian meal1 four tablespoonfuls of powdered sugar and a teaspoonful of nutmeg2 let the whole boil five minutes1 stirring constantly to prevent its adhering to the saucepan2 then remove it from the fire1 and when it has become cool stir into it six eggs1 beaten as light as possible2 mix well1 and pour the mixture into buttered teacups1 nearly filling them2 bake in a moderate oven half an hour2 serve with lemon sauce4 ,,delicate ,,indian ,,pudding4 ,one quart milk1 two heaping tablespoonfuls of ,indian meal1 four of sugar1 one of butter1 three eggs1 one teaspoonful of salt4 ,boil milk in double boiler1 sprinkle the meal into it1 stirring all the while2 cook twelve minutes1 stirring often4 ,beat together the eggs1 salt1 sugar and one-half teaspoonful of ginger4 ,stir the butter into the meal and milk4 ,pour this gradually over the egg mixture4 ,bake slowly one hour4 ,serve with sauce of heated syrup and butter4 ,maria ,parloa4 ,,cottage ,,pudding4 ,one heaping pint of flour1 half a cupful of sugar1 one cupful of milk1 one teaspoonful of soda dissolved in the milk1 one tablespoonful of butter1 two teaspoonfuls of cream of tartar rubbed dry in the flour2 flavor with nutmeg2 bake in a moderate oven2 cut in slices and serve warm with wine or brandy sauce1 or sweet sugar sauce4 ,,french ,,cocoanut ,,pudding4 ,no4 #a4 ,one quart of milk1 three tablespoonfuls of cornstarch1 the yolks of four eggs1 half a cupful of sugar and a little salt2 put part of the milk1 salt and sugar on the stove and let it boil2 dissolve the cornstarch in the rest of the milk2 stir into the milk and while boiling add the yolks and a cupful of grated cocoanut4 ,flavor with vanilla4 ,frosting4--,the whites of four eggs beaten to a stiff froth1 half a cupful of sugar1 flavor with lemon2 spread it on the pudding and put it into the oven to brown1 saving a little of the frosting to moisten the top2 then put on grated cocoanut to give it the appearance of snowflake4 ,,cocoanut ,,pudding4 ,no4 #b4 ,half a pound of grated cocoanut ,then mix with it half a cupful of stale sponge cake1 crumbled fine4 ,stir together until very light half a cupful of butter and one of sugar1 add a coffeecupful of rich milk or cream4 ,beat six eggs very light and stir them gradually into the butter and sugar in turn1 with the grated cocoanut4 ,having stirred the whole very hard1 add two teaspoonfuls of vanilla2 stir again1 put into a buttered dish and bake until set1 or about three-quarters of an hour4 ,three of the whites of the eggs could be left out for a meringue on the top of the pudding4 ,most excellent4 ,,cocoanut ,,pudding4 ,no4 #c4 ,a cup of grated cocoanut put into the recipes of ,cracker ,pudding and ,bread ,pudding1 makes good cocoanut pudding4 ,,cherry ,,pudding1 ,,boiled ,,or ,,steamed4 ,two eggs well beaten1 one cupful of sweet milk1 sifted flour enough to make a stiff batter1 two large teaspoonfuls of baking powder1 a pinch of salt and as many cherries as can be stirred in4 ,boil one hour or steam and serve with liquid sauce4 ,cranberries1 currants1 peaches1 cherries1 or any tart fruit is nice used with this recipe4 ,serve with sweet sauce4 ,,cherry ,,pudding4 ,no4 #b4 ,make a crust or paste of two cupfuls of flour1 two teaspoonfuls of baking powder1 a teaspoonful of salt2 wet up with milk or water2 roll out a quarter of an inch thick1 butter a large common bowl and line it with this paste1 leaving it large enough to lap over the top2 fill it with stoned cherries and half a cupful of sugar4 ,gather the paste closely over the top1 sprinkle a little with dry flour and cover the whole with a linen cloth1 fastening it with a string4 ,put it into a pot of boiling water and cook for an hour and a half4 ,serve with sweet sauce4 ,,english ,,plum ,,pudding4 7,the ,genuine47 ,soak one pound of stale bread in a pint of hot milk and let it stand and cool4 ,when cold1 add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream1 one pound of raisins1 stoned and floured1 one pound of ,zante currants1 washed and floured1 a quarter of a pound of citron cut in slips and dredged with flour1 one pound of beef suet1 chopped fine and salted1 one glass of wine1 one glass of brandy1 one nutmeg and a tablespoonful of mace1 cinnamon and cloves mixed2 beat the whole well together and1 as the last thing1 add the whites of the eight eggs1 beaten to a stiff froth2 pour into a cloth1 previously scalded and dredged with flour1 tie it firmly1 leaving room for the pudding to swell and boil six hours4 ,serve with wine or brandy sauce4 ,it is best to prepare the ingredients the day before and cover closely4 ,,christmas ,,plum ,,pudding4 7,by ,measure47 ,one cupful of finely-chopped beef suet1 two cupfuls of fine bread crumbs1 one heaping cupful of sugar1 one cupful of seeded raisins1 one cupful of well-washed currants1 one cupful of chopped blanched almonds1 half a cupful of citron1 sliced thin1 a teaspoonful of salt1 one of cloves1 two of cinnamon1 half a grated nutmeg and four well-beaten eggs4 ,dissolve a level teaspoonful of soda in a tablespoonful of warm water4 ,flour the fruit thoroughly from a pint of flour2 then mix the remainder as follows3 ,in a large bowl put the well-beaten eggs1 sugar1 spices and salt in one cupful of milk4 ,stir in the fruit1 chopped nuts1 bread crumbs and suet1 one after the other1 until all are used1 putting in the dissolved soda last and adding enough flour to make the fruit stick together1 which will take all the pint4 ,boil or steam four hours4 ,serve with wine or brandy or any well-flavored sauce4 ,,baked ,,plum ,,pudding4 ,it will be found best to prepare the ingredients the day before and cover closely4 ,grate a loaf of stale bread1 or enough for a pint of crumbs2 boil one quart of milk and turn boiling hot over the grated bread2 cover and let steep an hour2 in the meantime pick1 soak and dry half a pound of currants1 half a pound of raisins1 a quarter of a pound of citron cut in large slips1 one nutmeg1 one tablespoonful of mace and cinnamon mixed1 one cupful of sugar1 with half of a cupful of butter2 when the bread is ready mix with it the butter1 sugar1 spice and citron1 adding a glassful of white wine2 beat eight eggs very light1 and when the mixture is quite cold1 stir them gradually in2 then add by degrees the raisins and currants dredged with flour2 stir the whole very hard2 put it into a buttered dish2 bake two hours1 send to the table warm4 ,eat with wine sauce1 or wine and sugar4 ,most excellent4 ,,plum ,,pudding1 ,,without ,,eggs4 ,this delicious1 light pudding is made by stirring thoroughly together the following ingredients3 ,one cupful of finely-chopped beef suet1 two cupfuls of fine bread crumbs1 one cupful of molasses1 one of chopped raisins1 one of well-washed currants1 one spoonful of salt1 one teaspoonful each of cloves1 cinnamon1 allspice and carbonate of soda1 one cupful of milk and flour enough to make a stiff batter4 ,put into a well-greased pudding-mold1 or a three-quart pail and cover closely4 ,set this pail into a larger kettle1 close covered1 and half full of boiling water1 adding boiling water as it boils away4 ,steam not less than four hours4 ,this pudding is sure to be a success1 and is quite rich for one containing neither eggs nor butter4 ,one-half of the above amount is more than eight persons would be able to eat1 but it is equally good some days later1 steamed again for an hour1 if kept closely covered meantime4 ,serve with wine sauce or common sweet sauce4 ,,cabinet ,,pudding4 ,butter well the inside of a pudding-mold4 ,have ready a cupful of chopped citron1 raisins and currants4 ,sprinkle some of this fruit on the bottom of the mold1 then slices of stale sponge cake2 shake over this some spices1 cinnamon1 cloves and nutmeg1 then fruit again and cake1 until the mold is nearly full4 ,make a custard of a quart of milk1 four eggs1 a pinch of salt1 two tablespoonfuls of melted butter2 pour this over the cake without cooking it2 let it stand and soak one hour2 then steam one hour and a half4 ,serve with wine sauce or a custard4 ,seasoned with wine4 ,manhattan ,beach ,hotel4 ,,baked ,,cranberry ,,pudding4 ,pour boiling water on a pint of bread crumbs2 melt a tablespoonful of butter and stir in4 ,when the bread is softened1 add two eggs and beat thoroughly with the bread4 ,then put in a pint of the stewed fruit and sweeten to your taste4 ,fresh fruit of many kinds can be used instead of cranberries4 ,slices of peaches put in layers are delicious4 ,serve with sweet sugar sauce4 ,,orange ,,pudding4 ,no4 #a4 ,one pint of milk1 the juice of six oranges and the rind of three1 eight eggs1 half a cupful of butter1 half a cupful of granulated sugar1 one tablespoonful of ground rice1 paste to line the pudding-dish4 ,mix the ground rice with a little of the cold milk4 ,put the remainder of the milk in the double boiler1 and when it boils stir in the mixed rice4 ,stir for five minutes2 then add the butter and set away to cool4 ,beat together the sugar1 the yolks of eight eggs and whites of four4 ,grate the rinds and squeeze the juice of the oranges into this4 ,stir all into the cooked mixture4 ,have a pudding-dish holding about three quarts lined with paste4 ,pour the preparation into this and bake in a moderate oven for forty minutes4 ,beat the remaining four whites of the eggs to a stiff froth and gradually beat in the powdered sugar4 ,cover the pudding with this4 ,return to the oven and cook ten minutes1 leaving the door open4 ,set away to cool4 ,it must be ice cold when served4 ,maria ,parloa4 ,,orange ,,pudding4 ,no4 #b4 ,five sweet oranges1 one coffeecupful of white sugar1 one pint of milk1 the yolks of three eggs1 one tablespoonful of cornstarch4 ,peel and cut the oranges into thin slices1 taking out the seeds2 pour over them the sugar and let them stand while you make the rest4 ,now set the milk in a suitable dish into another of boiling water1 let the milk get boiling hot1 add a piece of butter as large as a nutmeg1 the cornstarch made smooth with a little cold milk1 and the well-beaten yolks of the eggs and a little flavoring4 ,stir it all well together until it is smooth and cooked4 ,set it off and pour it over the oranges4 ,beat the whites to a stiff froth1 adding two tablespoonfuls of sugar1 spread over the top for frosting4 ,set into the oven a few minutes to brown4 ,eat cold4 ,berries1 peaches and other fruits may be substituted4 ,,baked ,,lemon ,,pudding4 7,queen of ,puddings47 ,ingredients4--,one quart of milk1 two cupfuls of bread crumbs1 four eggs1 whites and yolks beaten separately1 butter the size of an egg1 one cupful of white sugar1 one large lemon--juice and grated rind4 ,heat the milk and pour over the bread crumbs1 add the butter1 cover and let it get soft4 ,when cool1 beat the sugar and yolks and add to the mixture1 also the grated rind4 ,bake in a buttered dish until firm and slightly brown1 from a half to three-quarters of an hour4 ,when done1 draw it to the door of the oven and cover with a meringue made of the whites of the eggs1 whipped to a froth with four tablespoonfuls of powdered sugar and the lemon juice2 put it back in the oven and brown a light straw color4 ,eat warm1 with lemon sauce4 ,,lemon ,,pudding4 ,a small cupful of butter1 the grated peel of two large lemons and the juice of one1 the yolks of ten eggs and whites of five1 a cupful and a half of white sugar4 ,beat all together and1 lining a deep pudding-dish with puff paste1 bake the lemon pudding in it2 while baking1 beat the whites of the remaining five eggs to a stiff froth1 whip in fine white sugar to taste1 cover the top of the pudding 7when baked7 with the meringue and return to the oven for a moment to brown2 eat cold1 it requires no sauce4 ,,boiled ,,lemon ,,pudding4 ,half a cupful of chopped suet1 one pint of bread crumbs1 one lemon1 one cupful of sugar1 one of flour1 a teaspoonful of salt and two eggs1 milk4 ,first mix the suet1 bread crumbs1 sugar and flour well together1 adding the lemon peel1 which should be the yellow grated from the outside1 and the juice1 which should be strained4 ,when these ingredients are well mixed1 moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter2 put it into a well-buttered mold and boil for three and a half hours2 turn it out1 strew sifted sugar over and serve warm with the lemon sauce1 or not1 at pleasure4 ,,lemon ,,pudding1 ,,cold4 ,one cupful of sugar1 four eggs1 the whites and yolks beaten separately1 two tablespoonfuls of cornstarch1 one pint of milk1 one tablespoonful of butter and the juice and rind of two lemons4 ,wet the cornstarch in some of the milk1 then stir it into the remainder of the milk1 which should be boiling on the stove1 stirring constantly and briskly for five minutes4 ,take it from the stove1 stir in the butter and let it cool4 ,beat the yolks and sugar together1 then stir them thoroughly into the milk and cornstarch4 ,now stir in the lemon juice and grated rind1 doing it very gradually1 making it very smooth4 ,bake in a well-buttered dish4 ,to be eaten cold4 ,oranges may be used in place of lemons4 ,this also may be turned while hot into several small cups or forms previously dipped in cold water1 place them aside2 in one hour they will be fit to turn out4 ,serve with cream and sugar4 ,should be boiled altogether1 not baked4 ,,royal ,,sago ,,pudding4 ,three-quarters of a cupful of sago washed and put into one quart of milk2 put it into a saucepan1 let it stand in boiling water on the stove or range until the sago has well swelled4 ,while hot1 put in two tablespoonfuls of butter with one cupful of white sugar and flavoring4 ,when cool1 add the well-beaten yolks of four eggs1 put in a buttered pudding-dish1 and bake from half to three-quarters of an hour2 then remove it from the oven and place it to cool4 ,beat the whites of the eggs with three tablespoonfuls of powdered white sugar till they are a mass of froth2 spread the pudding with either raspberry or strawberry jam1 and then spread on the frosting2 put in the oven for two minutes to slightly brown4 ,if made in summer1 be sure and keep the whites of the eggs on ice until ready for use and beat them in the coolest place you can find1 as it will make a much richer frosting4 ,the small white sago called pearl is the best4 ,the large brown kind has an earthy taste4 ,it should always be kept in a covered jar or box4 ,this pudding1 made with tapioca1 is equally as good4 ,serve with any sweet sauce4 ,,sago ,,apple ,,pudding4 ,one cupful of sago in a quart of tepid water1 with a pinch of salt1 soaked for one hour2 six or eight apples pared and cored1 or quartered1 and steamed tender and put in the pudding-dish2 boil and stir the sago until clear1 adding water to make it thin1 and pour it over the apples2 bake one hour4 ,this is good hot1 with butter and sugar1 or cold with cream and sugar4 ,,plain ,,sago ,,pudding4 ,make the same as ,,tapioca ,,pudding1 substituting sago for tapioca4 ,,chocolate ,,pudding4 ,no4 #a4 ,make cornstarch pudding with a quart of milk1 three tablespoonfuls of cornstarch and three tablespoonfuls of sugar4 ,when done1 remove about half and flavor to taste1 and then to that remaining in the kettle add an egg beaten very light1 and four tablespoonfuls of vanilla chocolate grated and dissolved in a little milk4 ,put in a mold1 alternately the dark and light4 ,serve with whipped cream or boiled custard4 ,this is more of a blanc mange than a pudding4 ,,chocolate ,,pudding4 ,no4 #b4 ,one quart of sweet milk1 three-quarters of a cupful of grated chocolate2 scald the milk and chocolate together2 when cool1 add the yolks of five eggs1 one cupful of sugar2 flavor with vanilla4 ,bake about twenty-five minutes4 ,beat the five whites of eggs to a stiff froth1 adding four tablespoonfuls of fine sugar1 spread evenly over the top and brown slightly in the oven4 ,,chocolate ,,pudding4 ,no4 #c4 ,one quart of milk1 fourteen even tablespoonfuls of grated bread crumbs1 twelve tablespoonfuls grated chocolate1 six eggs1 one tablespoonful vanilla1 sugar to make very sweet4 ,separate the yolks and whites of four eggs1 beat up the four yolks and two whole eggs together very light with the sugar4 ,put the milk on the range1 and when it come to a perfect boil pour it over the bread and chocolate2 add the beaten eggs and sugar and vanilla2 be sure it is sweet enough2 pour into a buttered dish2 bake one hour in a moderate oven4 ,when cold1 and just before it is served1 have the four whites beaten with a little powdered-sugar and flavor with vanilla and use as a meringue4 ,,chocolate ,,pudding4 ,no4 #d4 ,half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point2 remove the mixture from the range2 add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar2 stir constantly until thick2 remove from the fire and flavor with vanilla2 pour the mixture in a dish2 beat the whites of the three eggs to a stiff froth and add a little sugar2 cover the top of the pudding with a meringue and set in the oven until a light brown4 ,serve cold4 ,,tapioca ,,pudding4 ,five tablespoonfuls of tapioca1 one quart of milk1 two ounces of butter1 a cupful of sugar1 four eggs1 flavoring of vanilla or bitter almonds4 ,wash the tapioca and let it stew gently in the milk on the back part of the stove for a quarter of an hour1 occasionally stirring it2 then let it cool1 mix with it the butter1 sugar and eggs1 which should be well-beaten1 and flavor with either of the above ingredients4 ,butter a dish1 put in the pudding and bake in a moderate oven for an hour4 ,if the pudding is boiled1 add a little more tapioca and boil it in a buttered basin one and a half hours4 ,,strawberry ,,tapioca4 ,this makes a most delightful dessert4 ,soak over night a large teacupful of tapioca in cold water2 in the morning1 put half of it in a buttered yellow-ware baking-dish1 or any suitable pudding-dish4 ,sprinkle sugar over the tapioca2 then on this put a quart of berries1 sugar and the rest of the tapioca4 ,fill the dish with water1 which should cover the tapioca about a quarter of an inch4 ,bake in a moderately hot oven until it looks clear4 ,eat cold with cream or ,custard4 ,if not sweet enough1 add more sugar at table2 and in baking1 if it seems too dry1 more water is needed4 ,a similar dish may be made1 using peaches1 either fresh or canned4 ,,raspberry ,,pudding4 ,one-quarter cup of butter1 one-half cupful of sugar1 two cupfuls of jam1 six cupfuls of soft bread crumbs1 four eggs4 ,rub the butter and sugar together1 beat the eggs1 yolks and whites separately1 mash the raspberries1 add the whites beaten to a stiff froth1 stir all together to a smooth paste2 butter a pudding dish1 cover the bottom with a layer of the crumbs1 then a layer of the mixture2 continue the alternate layers until the dish is full1 making the last layer of crumbs2 bake one hour in a moderate oven4 ,serve in the dish in which it is baked and serve with fruit sauce made with raspberries4 ,this pudding may be made the same with any other kind of berries4 ,,pear1 ,,peach ,,and ,,apple ,,pudding4 ,pare some nice ripe pears 7to weigh about three-fourths of a pound72 put them in a saucepan with a few cloves1 some lemon or orange peel1 and stew about a quarter of an hour in two cupfuls of water2 put them in your pudding-dish1 and having made the following custard1 one pint of cream or milk1 four eggs1 sugar to taste1 a pinch of salt and a tablespoonful of flour2 beat eggs and sugar well1 add the flour1 grate some nutmeg1 add the cream by degrees1 stirring all the time1--pour this over the pears and bake in a quick oven4 ,apples or peaches may be substituted4 ,serve cold with sweetened cream4 ,,fig ,,puddings4 ,half a pound of good dried figs1 washed1 wiped and minced1 two cupfuls of fine1 dry bread crumbs1 three eggs1 half a cupful of beef suet1 powdered1 two scant cupfuls of sweet milk1 half a cupful of white sugar1 a little salt1 half a teaspoonful of baking powder1 stirred in half a cupful of sifted flour4 ,soak the crumbs in milk1 add the eggs1 beaten light1 with sugar1 salt1 suet1 flour and figs4 ,beat three minutes1 put in buttered molds with tight top1 set in boiling water with weight on cover to prevent mold from upsetting1 and boil three hours4 ,eat hot with hard sauce or butter1 powdered sugar1 one teaspoonful of extract of nutmeg4 ,,fruit ,,pudding1 ,,corn ,,meal4 ,take a pint of hot milk and stir in sifted ,indian meal till the batter is stiff2 add a teaspoonful of salt and half a cup of molasses1 adding a teaspoonful of soda dissolved2 then stir in a pint of whortleberries or chopped sweet apple2 tie in a cloth that has been wet1 and leave room for it to swell1 or put in a pudding-pan and tie a cloth over2 boil three hours2 the water must boil when it is put in2 you can use cranberries and sweet sauce4 ,,apple ,,corn ,,meal ,,pudding4 ,pare and core twelve pippin apples2 slice them very thin2 then stir into one quart of new milk one quart of sifted corn meal2 add a little salt1 then the apples1 four spoonfuls of chopped suet and a teacupful of good molasses1 adding a teaspoonful of soda dissolved2 mix these well together1 pour into a buttered dish and bake four hours2 serve hot with sugar and wine sauce4 ,this is the most simple1 cheap and luxuriant fruit pudding that can be made4 ,,rhubarb ,,or ,,pie-,,plant ,,pudding4 ,chop rhubarb pretty fine1 put in a pudding dish and sprinkle sugar over it2 make a batter of one cupful of sour milk1 two eggs1 a piece of butter the size of an egg1 half a teaspoonful of soda and enough flour to make batter about as thick as for cake4 ,spread it over the rhubarb and bake till done4 ,turn out on a platter upside down1 so that the rhubarb will be on top4 ,serve with sugar and cream4 ,,fruit ,,puddings4 ,fruit puddings1 such as green gooseberry1 are very nice made in a basin1 the basin to be buttered and lined with a paste1 rolling it round to the thickness of half an inch2 then get a pint of gooseberries and three ounces of sugar2 after having made your paste1 take half the fruit and lay it at the bottom of your basin2 then add half your sugar1 then put the remainder of the gooseberries in and the remainder of the sugar2 on that1 draw your paste to the centre1 join the edges well together1 put the cloth over the whole1 tying it at the bottom1 and boil in plenty of water4 ,fruit puddings of this kind1 such as apples and rhubarb1 should be done in this manner4 ,boil for an hour1 take out of the saucepan1 untie the cloth1 turn out on a dish1 or let it remain in the basin and serve with sugar over4 ,a thin cover of the paste may be rolled round and put over the pudding4 ,ripe cherries1 currants1 raspberries1 greengages1 plums and such like fruit1 will not require so much sugar1 or so long boiling4 ,these puddings are also very good steamed4 ,,snow ,,pudding4 ,one-half a package ,cox's gelatine2 pour over it a cupful of cold water and add one and a half cupfuls of sugar2 when 'soft1 add one cupful of boiling water and the juice of one lemon2 then the whites of four well-beaten eggs2 beat all together until it is light and frothy1 or until the gelatine will not settle clear in the bottom of the dish after standing a few minutes2 put it on a glass dish4 ,serve with a custard made of one pint of milk1 the yolks of four eggs1 four tablespoonfuls of sugar and the grated rind of a lemon2 boil4 ,,delmonico ,,pudding4 ,three tablespoonfuls of cornstarch1 the yolks of five eggs1 six tablespoonfuls of sugar2 beat the eggs light1 then add the sugar and beat again till very light2 mix the cornstarch with a little cold milk2 mix all together and stir into one quart of milk just as it is about to boil1 having added a little salt2 stir it until it has thickened well2 pour it into a dish for the table and place it in the oven until it will bear icing2 place over the top a layer of canned peaches or other fruit 7and it improves it to mix the syrup of the fruit with the custard part72 beat the whites to a stiff froth with two tablespoonfuls of white sugar to an egg2 then put it into the oven until it is a light brown4 ,this is a very delicate and delicious pudding4 ,,saucer ,,puddings4 ,two tablespoonfuls of flour1 two tablespoonfuls of powdered sugar1 three eggs1 a teacupful of milk1 butter1 preserve of any kind4 ,mix the flour and sugar1 beat the eggs1 add them to the milk1 and beat up with the flour and sugar4 ,butter well three saucers1 half fill them1 and bake in a quick oven about twenty minutes4 ,remove them from the saucers when cool enough1 cut in half1 and spread a thin layer of preserves between each half2 close them again1 and serve with cream4 ,,nantucket ,,pudding4 ,one quart of berries or any small fruit1 two tablespoonfuls of flour1 two tablespoonfuls of sugar2 simmer together and turn into molds2 cover with frosting as for cake1 or with whipped eggs and sugar1 browning lightly in the oven2 serve with cream4 ,,toast ,,pudding4 ,toast several thin slices of stale bread1 removing the crust1 butter them well1 and pour over them hot stewed fruit in alternate layers4 ,serve warm with rich hot sauce4 ,,plain ,,rice ,,pudding4 ,pick over1 wash and boil1 a teacupful of rice2 when soft drain off the water2 while warm1 add to it a tablespoonful of cold butter4 ,when cool1 mix with it a cupful of sugar1 a teaspoonful of grated nutmeg and one of ground cinnamon4 ,beat up four eggs very light1 whites and yolks separately2 add them to the rice2 then stir in a quart of sweet milk gradually4 ,butter a pudding-dish1 turn in the mixture and bake one hour in a moderate oven4 ,serve warm1 with sweet wine sauce4 ,if you have cold cooked rice1 first soak it in the milk and proceed as above4 ,,rice ,,pudding4 7,fine47 ,wash a teacupful of rice and boil it in two teacupfuls of water2 then add1 while the rice is hot1 three tablespoonfuls of butter1 five tablespoonful of sugar1 five eggs well beaten1 one tablespoonful of powdered nutmeg1 a little salt1 one glass of wine1 a1 quarter of a pound of raisins1 stoned and cut in halves1 a quarter of a pound of ,zante currants1 a quarter of a pound of citron cut in slips1 and one quart of cream2 mix well1 pour into a buttered dish and bake an hour in a moderate oven4 ,astor ,house1 ,new ,york ,city4 ,,rice ,,meringue4 ,one cupful of carefully sorted rice boiled in water until it is soft2 when done1 drain it so as to remove all the water2 cool it1 and add one quart of new milk1 the well-beaten yolks of three eggs1 three tablespoonfuls of white sugar and a little nutmeg1 or flavor with lemon or vanilla2 pour into a baking dish and bake about half an hour4 ,let it get cold2 beat the whites of the eggs1 add two tablespoonfuls of sugar1 flavor with lemon or vanilla2 drop or spread it over the pudding and slightly brown it in the oven4 ,,rice ,,lemon ,,pudding4 ,put on to boil one quart of milk1 and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk2 let it come to a boil and remove from the fire2 add one quarter of a pound of butter1 and1 when cool1 the grated peel with the juice of two lemons1 and the yolks and beaten whites of four eggs2 sweeten to taste2 one wine-glassful of wine1 put in the last thing1 is also an improvement4 ,,rice ,,pudding ,,without ,,eggs4 ,two quarts of milk1 two-thirds of a cupful of rice1 a cupful of sugar1 a piece of butter as large as a walnut1 a teaspoonful of cinnamon1 a little nutmeg and a pinch of salt4 ,put into a deep pudding-dish1 well buttered1 set into a moderate oven2 stir it once or twice until it begins to cook1 let it remain in the oven about two hours 7until it is the consistency of cream74 ,eat cold4 ,,fruit ,,rice ,,pudding4 ,one large teacupful of rice1 a little water to cook it partially2 dry1 line an earthen basin with part of it2 fill nearly full with pared1 cored and quartered apples1 or any fruit you choose2 cover with the balance of your rice2 tie a cloth tightly over the top and steam one hour4 ,to be eaten with sweet sauce4 ,do not butter your dish4 ,,boiled ,,rice ,,pudding4 ,no4 #a4 ,one cupful of cold boiled rice1 one cupful of sugar1 four eggs1 a pinch of soda and a pinch of salt4 ,put it all in a bowl and beat it up until it is very light and white4 ,beat four ounces of butter to a cream1 put it into the pudding and ten drops of essence of lemon4 ,beat altogether for five minutes4 ,butter a mold1 pour the pudding into it and boil for two hours4 ,serve with sweet fruit sauce4 ,,boiled ,,rice ,,pudding4 ,no4 #b4 ,wash two teacupfuls of rice and soak it in water for half an hour2 then turn off the water and mix the rice with half a pound of raisins stoned and cut in halves2 add a little salt1 tie the whole in a cloth1 leaving room for the rice to swell to twice its natural size1 and boil two hours in plenty of water2 serve with wine sauce4 ,,rice ,,snow-,,balls4 ,wash two teacupfuls of rice and boil it in one teacupful of water and one of milk1 with a little salt2 if the rice is not tender when the milk and water are absorbed1 add a little more milk and water2 when the rice is tender1 flavor with vanilla1 form it into balls1 or mold it into a compact form with little cups2 place these rice balls around the inside of a deep dish1 fill the dish with a rich soft custard and serve either hot or cold4 ,the custard and balls should be flavored with the same4 ,,prune ,,pudding4 ,heat a little more than a pint of sweet milk to the boiling point1 then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch2 add sugar to suit your taste1 three well-beaten eggs1 about a teaspoonful of butter and a little grated nutmeg4 ,let this come to a boil1 then pour it in a buttered pudding-dish1 first adding a cupful of stewed prunes1 with the stones taken out4 ,bake for from fifteen to twenty minutes1 according to the state of the oven4 ,serve with or without sauce4 ,a little cream improves it if poured over it when placed in saucers4 ,,blackberry ,,or ,,whortleberry ,,pudding4 ,three cupfuls of flour1 one cupful of molasses1 half a cupful of milk1 a teaspoonful of salt1 a little cloves and cinnamon1 a teaspoonful of soda dissolved in a little of the milk4 ,stir in a quart of huckleberries1 floured4 ,boil in a well-buttered mold two hours4 ,serve with brandy sauce4 ,,baked ,,huckleberry ,,pudding4 ,one quart of ripe fresh huckleberries or blueberries1 half a teaspoonful of mace or nutmeg1 three eggs1 well beaten1 separately1 two cupfuls of sugar1 one tablespoonful of cold butter1 one cupful of sweet milk1 one pint of flour1 two teaspoonfuls of baking powder4 ,roll the berries well in the flour and add them last of all4 ,bake half an hour and serve with sauce4 ,there is no more delicate and delicious pudding than this4 ,,fruit ,,pudding4 ,this pudding is made without cooking and is nice prepared the day before using4 ,stew currants or any small fruits1 either fresh or dried1 sweeten with sugar to taste and pour hot over thin slices of bread with the crust cut off1 placed in a suitable dish1 first a layer of bread1 then the hot stewed fruit1 then bread and fruit1 then bread1 leaving the fruit last4 ,put a plate over the top and1 when cool1 set it on ice4 ,serve with sugar and cream4 ,this pudding is very fine made with ,boston crackers split open and placed in layers with stewed peaches4 ,,boiled ,,currant ,,pudding4 ,five cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted1 one-half a cupful of chopped suet1 half a pound of currants1 milk1 a pinch of salt4 ,wash the currants1 dry them thoroughly and pick away any stalks or grit2 chop the suet finely2 mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter2 tie it up in a floured cloth1 put it into boiling water and boil for three hours and a half4 ,serve with jelly sauce made very sweet4 ,,transparent ,,pudding4 ,a small cupful of fresh butter warmed1 but not melted1 one cupful of sifted sugar creamed with the butter1 a teaspoonful of nutmeg1 grated1 eight eggs1 yolks and whites beaten separately4 ,beat the butter and sugar light and then add the nutmeg and the beaten eggs1 which should be stirred in gradually2 flavor with vanilla1 almond1 peach or rose-water2 stir hard2 butter a deep dish1 line with puff paste and bake half an hour4 ,then make a meringue for the top and brown4 ,serve cold4 ,,sweet-,,potato ,,pudding4 ,to a large sweet potato1 weighing two pounds1 allow half a pound of sugar1 half a pound of butter1 one gill of sweet cream1 one gill of strong wine or brandy1 one grated nutmeg1 a little lemon peel and four eggs4 ,boil the potato until thoroughly done1 mash up fine1 and while hot add the sugar and butter4 ,set aside to cool while you beat the eggs light and add the seasoning last4 ,line tin plates with puff paste1 and pour in the mixture1 bake in a moderate but regularly heated oven4 ,when the puddings are drawn from the fire1 cover the top with thinly-sliced bits of preserved citron or quince marmalade4 ,strew the top thickly with granulated white sugar and serve1 with the addition of a glass of rich milk for each person at table4 ,,pineapple ,,pudding4 ,butter a pudding-dish and line the bottom and sides with slices of stale cake 7sponge cake is best72 pare and slice thin a large pineapple1 place in the dish first a layer of pineapple1 then strew with sugar1 then more pineapple1 and so on until all is used4 ,pour over a small teacupful of water and cover with slices of cake which have been dipped in cold water2 cover the whole with a buttered plate and bake slowly for two hours4 ,,orange ,,roley ,,poley4 ,make a light dough the same as for apple dumplings1 roll it out into a long narrow sheet1 about quarter of an inch thick4 ,spread thickly over it peeled and sliced oranges1 sprinkle it plentifully with white sugar1 scatter over all a teaspoonful or two of grated orange peel1 then roll it up4 ,fold the edges well together to keep the juices from running out4 ,boil it in a floured cloth one hour and a half4 ,serve it with lemon sauce4 ,fine4 ,,roley ,,poley ,,pudding4 7,apple47 ,peel1 core and slice sour apples2 make a rich biscuit dough1 or raised biscuit dough may be used if rolled thinner2 roll not quite half an inch thick1 lay the slices on the paste1 roll up1 tuck in the ends1 prick deeply with a fork1 lay it in a steamer and steam hard for an hour and three-quarters4 ,or wrap it in a pudding-cloth well floured1 tie the ends1 baste up the sides1 plunge into boiling water and boil continually an hour and a half1 perhaps more4 ,stoned cherries1 dried fruits1 or any kind of berries1 fresh or dried1 may be used4 ,,fruit ,,puff ,,pudding4 ,into one pint of flour stir two teaspoonfuls baking powder and a little salt2 then sift and stir the mixture into milk1 until very soft4 ,place well-greased cups in a steamer1 put in each a spoonful of the above batter1 then add one of berries or steamed apples1 cover with another spoonful of batter and steam twenty minutes4 ,this pudding is delicious made with strawberries and eaten with a sauce made of two eggs1 half a cup butter1 a cup of sugar beaten thoroughly with a cup of boiling milk and one cup of strawberries4 ,,sponge ,,cake ,,pudding4 ,no4 #a4 ,bake a common sponge cake in a flat-bottomed pudding-dish2 when ready to use1 cut in six or eight pieces1 split and spread with butter and return them to the dish4 ,make a custard with four eggs to a quart of milk2 flavor and sweeten to taste2 pour over the cake and bake one-half hour4 ,the cake will swell and fill the custard4 ,serve with or without sauce4 ,,sponge ,,cake ,,pudding4 ,no4 #b4 ,butter pudding-mold2 fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liquid made by dissolving one-half pint of jelly in a pint of hot water4 ,this will be of as fine a flavor and much better for all than if the cake had been soaked in wine4 ,make a sufficient quantity of custard to fill the mold and leave as much more to be boiled in a dish by itself4 ,set the mold1 after being tightly covered1 into a kettle and boil one hour4 ,turn out of the mold and serve with some of the other custard poured over it4 ,,graham ,,pudding4 ,mix well together one-half a coffeecupful of molasses1 one-quarter of a cupful of butter1 one egg1 one-half a cupful of milk1 one-half a teaspoonful of pure soda1 one and one-half cupfuls of good ,graham flour1 one small teacupful of raisins1 spices to taste4 ,steam four hours and serve with brandy or wine sauce1 or any sauce that may be preferred4 ,this makes a showy as well as a light and wholesome dessert1 and has the merit of simplicity and cheapness4 ,,banana ,,pudding4 ,cut sponge cake in-slices1 and1 in a glass dish1 put alternately a layer of cake and a layer of bananas sliced4 ,make a soft custard1 flavor with a little wine1 and pour over it4 ,beat the whites of the eggs to a stiff froth and heap over the whole4 ,peaches cut up1 left a few hours in sugar and then scalded1 and added when cold to thick boiled custard1 made rather sweet1 are a delicious dessert4 ,,dried ,,peach ,,pudding4 ,boil one pint of milk and while hot turn it over a pint of bread-crumbs4 ,stir into it a tablespoonful of butter1 one pint of dried peaches stewed soft4 ,when all is cool1 add two well-beaten eggs1 half a cupful of sugar and a pinch of salt2 flavor to taste4 ,put into a well-buttered pudding-dish and bake half an hour4 ,,suet ,,pudding1 ,,plain4 ,one cupful of chopped suet1 one cupful of milk1 two eggs beaten1 half a teaspoonful of salt and enough flour to make a stiff batter1 but thin enough to pour from a spoon4 ,put into a bowl1 cover with a cloth and boil three hours4 ,the same1 made a little thinner1 with a few raisins added and baked in a well-greased dish is excellent4 ,two teaspoonfuls of baking powder in the flour improves this pudding4 ,or if made with sour milk and soda it is equally as good4 ,,suet ,,plum ,,pudding4 ,one cupful of suet chopped fine1 one cupful of cooking molasses1 one cupful of milk1 one cupful of raisins1 three and one-half cupfuls of flour1 one egg1 one teaspoonful of cloves1 two of cinnamon and one of nutmeg1 a little salt1 one teaspoonful of soda2 boil three hours in a pudding-mold set into a kettle of water2 eat with common sweet sauce4 ,if sour milk is used in place of sweet1 the pudding will be much lighter4 ,,peach ,,cobbler4 ,line a deep dish with rich thick crust2 pare and cut into halves or quarters some juicy1 rather tart peaches2 put in sugar1 spices and flavoring to taste2 stew it slightly and put it in the lined dish2 cover with thick crust of rich puff paste and bake a rich brown2 when done1 break up the top crust into small pieces and stir it into the fruit2 serve hot or cold2 very palatable without sauce1 but more so with plain rich cream or cream sauce1 or with a rich brandy or wine4 ,other fruits can be used in place of peaches4 ,currants are best made in this manner3-- ,press the currants through a sieve to free it from pips2 to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar2 bake with a rim of puff paste2 serve with cream4 ,white currants may be used instead of red4 ,,hominy ,,pudding4 ,two-thirds of a cupful of hominy1 one and a half pints of milk1 two eggs1 one tablespoonful of butter1 one teaspoonful of extract of lemon or vanilla1 one cupful of sugar4 ,boil hominy in milk one hour2 then pour it on the eggs1 extract and sugar beaten together2 add butter1 pour in buttered pudding-dish1 bake in hot oven for twenty minutes4 ,,baked ,,berry ,,rolls4 ,roll rich biscuit dough thin1 cut it into little squares four inches wide and seven inches long4 ,spread over with berries4 ,roll up the crust1 and put the rolls in a dripping-pan just a little apart2 put a piece of butter on each roll1 spices if you like4 ,strew over a large handful of sugar1 a little hot water4 ,set in the oven and bake like dumplings4 ,served with sweet sauce4 ,,green ,,corn ,,pudding4 ,take two dozen full ears of sweet green corn1 score the kernels and cut them from the cob4 ,scrape off what remains on the cob with a knife4 ,add a pint and a half or one quart of milk1 according to the youngness and juiciness of the corn4 ,add four eggs well beaten1 a half teacupful of flour1 a half teacupful butter1 a tablespoonful of sugar1 and salt to taste4 ,bake in a well-greased earthen dish1 in hot oven two hours4 ,place it on the table browned and smoking hot1 eat it with plenty of fresh butter4 ,this can be used as a dessert by serving a sweet sauce with it4 ,if eaten plainly with butter1 it answers as a side vegetable4 ,,geneva ,,wafers4 ,two eggs1 three ounces of butter1 three ounces of flour1 three ounces of pounded sugar4 ,well whisk the eggs1 put them into a basin and stir to them the butter1 which should be beaten to a cream2 add the flour and sifted sugar gradually1 and then mix all well together4 ,butter a baking sheet1 and drop on it a teaspoonful of the mixture at a time1 leaving a space between each4 ,bake in a cool oven2 watch the pieces of paste1 and1 when half done1 roll them up like wafers and put in a small wedge of bread or piece of wood1 to keep them in shape4 ,return them to the oven until crisp4 ,before serving1 remove the bread1 put a spoonful of preserve in the widest end1 and fill up with whipped cream4 ,this is a very pretty and ornamental dish for the supper-table1 and is very nice and very easily made4 ,illustration3 ,,stirring ,,the ,,cranberry ,,sauce4 ,,minute ,,pudding4 ,no4 #a4 ,set saucepan or deep frying pan on the stove1 the bottom and sides well buttered1 put into it a quart of sweet milk1 a pinch of salt and a piece of butter as large as half an egg2 when it boils have ready a dish of sifted flour1 stir it into the boiling milk1 sifting it through your fingers1 a handful at a time1 until it becomes smooth and quite thick4 ,turn it into a dish that has been dipped in water4 ,make a sauce very sweet to serve with it4 ,maple molasses is fine with it4 ,this pudding is much improved by adding canned berries or fresh ones just before taking from the stove4 ,,minute ,,pudding4 ,no4 #b4 ,one quart of milk1 salt1 two eggs1 about a pint of flour4 ,beat the eggs well2 add the flour and enough milk to make it smooth4 ,butter the saucepan and put in the remainder of the milk well salted2 when it boils1 stir in the flour1 eggs1 etc41 lightly2 let it cook well4 ,it should be of the consistency of thick corn mush4 ,serve immediately with the following simple sauce1 viz3 ,rich milk or cream sweetened to taste and flavored with grated nutmeg4 ,,sunderland ,,pudding4 ,one cupful of sugar1 half a cupful of cold butter1 a pint of milk1 two cupfuls of sifted flour and five eggs4 ,make the milk hot2 stir in the butter and let it cool before the other ingredients are added to it2 then stir in the sugar1 flour and eggs1 which should be well whisked and omit the whites of two2 flavor with a little grated lemon rind and beat the mixture well4 ,butter some small cups1 rather more than half fill them2 bake from twenty minutes to half an hour1 according to the size of the puddings1 and serve with fruit1 custard or wine sauce1 a little of which may be poured over them4 ,they may be dropped by spoonfuls on buttered tins and baked1 if cups are not convenient4 ,,jelly ,,puddings4 ,two cupfuls of very fine stale biscuit or bread crumbs1 one cupful of rich milk--half cream1 if you can get it2 five eggs beaten very light1 half a teaspoonful of soda stirred in boiling water1 one cupful of sweet jelly1 jam or marmalade4 ,scald the milk and pour over the crumbs4 ,beat until half cold and stir in the beaten yolks1 then whites1 finally the soda4 ,fill large cups half full with the batter1 set in a quick oven and bake half an hour4 ,when done1 turn out quickly and dexterously2 with a sharp knife make an incision in the side of each2 pull partly open1 and put a liberal spoonful of the conserve within4 ,close the slit by pinching the edges with your fingers4 ,eat warm with sweetened cream4 ,,quick ,,pudding4 ,soak and split some crackers2 lay the surface over with raisins and citron2 put the halves together1 tie them in a bag1 and boil fifteen minutes in milk and water2 delicious with rich sauce4 ,,ready ,,pudding4 ,make a batter of one quart of milk and about one pound of flour2 add six eggs1 the yolks and whites separately beaten1 a teaspoonful of salt and four tablespoonfuls of sugar4 ,it should be as stiff as can possibly be stirred with a spoon4 ,dip a spoonful at a time into quick boiling water1 boil from five to ten minutes1 take out4 ,serve hot with sauce or syrup4 ,a ,,royal ,,dessert4 ,cut a stale cake into slices an inch and a half in thickness2 pour over them a little good sweet cream2 then fry lightly in fresh butter in a smooth frying pan2 when done1 place over each slice of cake a layer of preserves or you may make a rich sauce to be served with it4 ,another dish equally as good1 is to dip thin slices of bread into fresh milk2 have ready two eggs well beaten2 dip the slices in the egg and fry them in butter to a light brown2 when fried1 pour over them a syrup1 any kind that you choose1 and serve hot4 ,,huckleberries ,,with ,,crackers ,,and ,,cream4 ,pick over carefully one quart of blueberries and keep them on ice until wanted4 ,put into each bowl1 for each guest1 two soda crackers1 broken in not too small pieces2 add a few tablespoonfuls of berries1 a teaspoonful of powdered sugar and fill the bowl with the richest of cold sweet cream4 ,this is an old-fashioned ,new ,england breakfast dish4 ,it also answers for a dessert4 ,illustration ,,sauces ,,for ,,puddings4 ,,brandy ,,sauce1 ,,cold4 ,two cupfuls of powdered sugar1 half a cupful of butter1 one wine-glassful of brandy1 cinnamon and nutmeg1 a teaspoonful of each4 ,warm the butter slightly and work it to a light cream with the sugar1 then add the brandy and spices2 beat it hard and set aside until wanted4 ,should be put into a mold to look nicely and serve on a flat dish4 ,,brandy ,,or ,,wine ,,sauce4 ,no4 #a4 ,stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste 7or instead use a tablespoonful of sifted flour72 add to it a cupful of boiling water1 with one cupful of sugar1 a piece of butter as large as an egg1 boil all together ten minutes4 ,remove from the fire and when cool stir into it half of a cupful of brandy or wine4 ,it should be about as thick as thin syrup4 ,,brandy ,,or ,,wine ,,sauce4 ,no4 #b4 ,take one cupful of butter1 two of powdered sugar1 the whites of two eggs1 five tablespoonfuls of sherry wine or brandy and a quarter of a cupful of boiling water4 ,beat butter and sugar to a cream1 add the whites of the eggs1 one at a time1 unbeaten1 and then the wine or brandy4 ,place the bowl in hot water and stir till smooth and frothy4 ,,rich ,,wine ,,sauce4 ,one cupful of butter1 two of powdered sugar1 half a cupful of wine4 ,beat the butter to a cream4 ,add the sugar gradually and when very light add the wine1 which has been made hot1 a little at a time1 a teaspoonful of grated nutmeg4 ,place the bowl in a basin of hot water and stir for two minutes4 ,the sauce should be smooth and foamy4 ,,sauce ,,for ,,plum ,,pudding4 7,superior47 ,cream together a cupful of sugar and half a cupful of butter2 when light and creamy1 add the well-beaten yolks of four eggs4 ,stir into this one wine-glass of wine or one of brandy1 a pinch of salt and one large cupful of hot cream or rich milk4 ,beat this mixture well2 place it in a saucepan over the fire1 stir it until it cooks sufficiently to thicken like cream4 ,be sure and not let it boil4 ,delicious4 ,,liquid ,,brandy ,,sauce4 ,brown over the fire three tablespoonfuls of sugar2 add a cupful of water1 six whole cloves and a piece of stick cinnamon1 the yellow rind of a lemon cut very thin2 let the sauce boil1 strain while hot1 then pour it into a sauce bowl containing the juice of the lemon and a cup of brandy4 ,serve warm4 ,,grandmothers ,,sauce4 ,cream together a cupful of sifted sugar and half a cupful of butter1 add a teaspoonful of ground cinnamon and an egg well beaten4 ,boil a teacupful of milk and turn it1 boiling hot1 over the mixture slowly1 stirring all the time2 this will cook the egg smoothly4 ,it may be served cold or hot4 ,,sugar ,,sauce4 ,one coffeecupful of granulated sugar1 half of a cupful of water1 a piece of butter the size of a walnut4 ,boil all together until it becomes the consistency of syrup4 ,flavor with lemon or vanilla extract4 ,a tablespoonful of lemon juice is an improvement4 ,nice with cottage pudding4 ,,lemon ,,sauce4 ,one cupful of sugar1 half a cupful of butter1 one egg beaten light1 one lemon1 juice and grated rind1 half a cupful of boiling water2 put in a tin basin and thicken over steam4 ,,lemon ,,cream ,,sauce1 ,,hot4 ,put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour1 four ounces of sugar and the well-beaten yolks of three eggs2 remove it from the fire and add the grated rind and the juice of one lemon2 stir it well and serve hot in a sauce tureen4 ,,orange ,,cream ,,sauce1 ,,hot4 ,this is made as ,,lemon ,,cream ,,sauce1 substituting orange for lemon4 ,creams for puddings1 pies and fritters may be made in the same manner with any other flavoring2 if flour is used in making them1 it should boil in the milk three or four minutes4 ,,cold ,,lemon ,,sauce4 ,beat to a cream one teacupful of butter and two teacupfuls of fine white sugar2 then stir in the juice and grated rind of one lemon2 grate nutmeg upon the sauce and serve on a flat dish4 ,,cold ,,orange ,,sauce4 ,beat to a cream one teacupful of butter and two teacupfuls of fine white sugar2 then stir in the grated rind of one orange and the juice of two2 stir until all the orange juice is absorbed2 grate nutmeg upon the sauce and serve on a flat dish4 ,,cold ,,cream ,,sauce4 ,stir to a cream one cupful of sugar1 half a cupful of butter1 then add a cupful of sweet1 thick cold cream1 flavor to taste4 ,stir well and set it in a cool place4 ,,cream ,,sauce1 ,,warm4 ,heat a pint of cream slowly in a double boiler2 when nearly boiling1 set it off from the fire1 put into it half a cupful of sugar1 a little nutmeg or vanilla extract2 stir it thoroughly and add1 when cool1 the whites of two well-beaten eggs4 ,set it on the fire in a dish containing hot water to keep it warm until needed1 stirring once or more4 ,,caramel ,,sauce4 ,place over the fire a saucepan2 when it begins to be hot1 put into it four tablespoonfuls of white sugar and one tablespoonful of water4 ,stir it continually for three or four minutes1 until all the water evaporates2 then watch it carefully until it becomes a delicate brown color4 ,have ready a pint of cold water and cup of sugar mixed with some flavoring2 turn it into the saucepan with the browned sugar and let it simmer for ten minutes2 then add half a glass of brandy or a glass of wine4 ,the wine or brandy may be omitted if preferred4 ,a ,,good ,,plain ,,sauce4 ,a good sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar1 one cupful of best molasses1 half a cupful of butter1 one large teaspoonful of flour2 add the juice and grated rind of one lemon1 half a nutmeg grated1 half a teaspoonful of cloves and cinnamon4 ,when these are all stirred together1 add a teacupful of boiling water2 stir it constantly1 put into a saucepan and let it boil until clear2 then strain4 ,,old ,,style ,,sauce4 ,one pint of sour cream1 the juice and finely grated rind of a large lemon2 sugar to taste4 ,beat hard and long until the sauce is very light4 ,this is delicious with cold ,brown ,betty--a form of cold farina--cornstarch1 blanc mange and the like4 ,,plain ,,cold1 ,,hard ,,sauce4 ,stir together one cupful of white sugar and half a cupful of butter until it is creamy and light2 add flavoring to taste4 ,this is very nice1 flavored with the juice of raspberries or strawberries1 or beat into it a cupful of ripe strawberries or raspberries and the white of an egg beaten stiff4 ,,custard ,,sauce4 ,one cupful of sugar1 two beaten eggs1 one pint of milk1 flavoring to taste1 brandy or wine1 if preferred4 ,heat the milk to boiling2 add by degrees the beaten eggs and sugar1 put in the flavoring and set within a pan of boiling water2 stir until it begins to thicken2 then take it off and stir in the brandy or wine gradually2 set1 until wanted1 within a pan of boiling water4 ,,milk ,,sauce4 ,dissolve a tablespoonful of flour in cold milk2 see that it is free from lumps4 ,whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt4 ,mix together half a pint of milk1 one egg and the flour2 stir this into the butter and add a dash of nutmeg1 or any flavor2 heat until near the boiling point and serve4 ,very nice in place of cold cream4 ,,milk ,,or ,,cream ,,sauce4 ,cream or rich milk1 simply sweetened with plenty of white sugar and flavored1 answers the purpose for some kinds of pudding1 and can be made very quickly4 ,,fruit ,,sauce4 ,two-thirds of a cupful of sugar1 a pint of raspberries or strawberries1 a tablespoonful of melted butter and a cupful of hot water4 ,boil all together slowly1 removing the scum as fast as it rises2 then strain through a sieve4 ,this is very good served with dumplings or apple puddings4 ,,jelly ,,sauce4 ,melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water1 adding also two tablespoonfuls of butter2 then stir into it a teaspoonful of cornstarch1 dissolved in half a cupful of water or wine2 add it to the jelly and let it come to a boil4 ,set it in a dish of hot water to keep it warm until time to serve2 stir occasionally4 ,any fruit jelly can be used4 ,,common ,,sweet ,,sauce4 ,into a pint of water stir a paste made of a tablespoonful of cornstarch or flour 7rubbed smooth with a little cold water72 add a cupful of sugar and a tablespoonful of vinegar4 ,cook well for three minutes4 ,take from the fire and add a piece of butter as large as a small egg2 when cool1 flavor with a tablespoonful of vanilla or lemon extract4 ,,syrup ,,for ,,fruit ,,sauce4 ,an excellent syrup for fruit sauce is made of ,morello cherries 7red1 sour cherries74 ,for each pound of cherry juice1 allow half a pound of sugar and six cherry kernels2 seed the cherries and let them stand in a bowl over night2 in the morning1 press them through a fine cloth1 which has been dipped in boiling water1 weigh the juice1 add the sugar1 boil fifteen minutes1 removing all the scum4 ,fill small bottles that are perfectly dry with the syrup2 when it is cold1 cork the bottles tightly1 seal them and keep them in a cool place1 standing upright4 ,most excellent to put into pudding sauces4 ,,rose ,,brandy4 7,for ,cakes and ,puddings47 ,gather the leaves of roses while the dew is on them1 and as soon as they open put them into a wide-mouthed bottle1 and when the bottle is full pour in the best of fourth proof ,french brandy4 ,it will be fit for use in three or four weeks and may be frequently replenished4 ,it is sometimes considered preferable to wine as a flavoring to pastries and pudding sauces4 ,,lemon ,,brandy4 7,for ,cakes and ,puddings47 ,when you use lemons for punch or lemonade1 do not throw away the peels but cut them in small pieces--the thin yellow outside 7the thick part is not good7--and put them in a glass jar or bottle of brandy4 ,you will find this brandy useful for many purposes4 ,in the same way keep for use the kernels of peach and plum stones1 pounding them slightly before you put them into the brandy4 ,illustration ,,preserves1 ,,jellies1 ,,etc4 ,fruit for preserving should be sound and free from all defects1 using white sugar1 and also that which is dry1 which produces the nicest syrup2 dark sugar can be used by being clarified1 which is done by dissolving two pounds of sugar in a pint of water2 add to it the white of an egg and beat it well1 put it into a preserving kettle on the fire and stir with a wooden spoon4 ,as soon as it begins to swell and boil up1 throw in a little cold water2 let it boil up again1 take it off and remove the scum2 boil it again1 throw in more cold water and remove the scum2 repeat until it is clear and pours like oil from the spoon4 ,in the old way of preserving1 we used pound for pound1 when they were kept in stone jars or crocks2 now1 as most preserves are put up in sealed jars or cans1 less sugar seems sufficient2 three-quarters of a pound of sugar is generally all that is required for a pound of fruit4 ,fruit should be boiled in a porcelain-lined or granite-ware dish1 if possible2 but other utensils1 copper or metal1 if made bright and clean1 answer as well4 ,any of the fruits that have been preserved in syrup may be converted into dry preserves1 by first draining them from the syrup1 and then drying them in a stove or very moderate oven1 adding to them a quantity of powdered loaf sugar1 which will gradually penetrate the fruit1 while the fluid parts of the syrup gently evaporate4 ,they should be dried in the stove or oven on a sieve1 and turned every six or eight hours1 fresh powdered sugar being sifted over them every time they are turned4 ,afterwards they are to be kept in a dry situation1 in drawers or boxes4 ,currants and cherries preserved whole in this manner1 in bunches1 are extremely elegant and have a fine flavor4 ,in this way it is1 also1 that orange and lemon chips are preserved4 ,mold can be prevented from forming on fruit jellies by pouring a little melted paraffine over the top4 ,when cool1 it will harden to a solid cake1 winch can be easily removed when the jelly is used1 and saved to use over again another year4 ,it is perfectly harmless and tasteless4 ,large glass tumblers are the best for keeping jellies1 much better than large vessels1 for by being opened frequently they soon spoil2 a paper should be cut to fit and placed over the jelly2 then put on the lid or cover1 with thick paper rubbed over on the inside with the white of an egg4 ,there cannot be too much care taken in selecting fruit for jellies1 for if the fruit is over ripe1 any amount of time in boiling will never make it jelly--there is where so many fail in making good jelly2 and another important matter is overlooked--that of carefully skimming off the juice after it begins to boil and a scum rises from the bottom to the top2 the juice should not be stirred1 but the scum carefully taken off2 if allowed to boil under1 the jelly will not be clear4 ,when either preserves or canned fruits show any indications of fermentation1 they should be immediately re-boiled with more sugar1 to save them4 ,it is much better to be generous with the sugar at first than to have any losses afterwards4 ,keep all preserves in a cool1 dry closet4 ,,preserved ,,cherries4 ,take large1 ripe ,morello cherries2 weigh them and to each pound allow a pound of loaf sugar4 ,stone the cherries 7opening them with a sharp quill7 and save the juice that comes from them in the process4 ,as you stone them1 throw them into a large pan or tureen and strew about half the sugar over them and let them lie in it an hour or two after they are all stoned4 ,then put them into a preserving kettle with the remainder of the sugar and boil and skim them till the fruit is clear and the syrup thick4 ,,preserved ,,cranberries4 ,the cranberries must be large and ripe4 ,wash them and to six quarts of cranberries allow nine pounds of the beat loaf sugar4 ,take three quarts of the cranberries and put them into a stewpan with a pint and a half of water4 ,cover the pan and boil or stew them till they are all to pieces4 ,then squeeze the juice through a jelly bag4 ,put the sugar into a preserving kettle1 pour the cranberry juice over it and let it stand until it is all melted1 stirring it up frequently4 ,then place the kettle over the fire and put in the remaining three quarts of whole cranberries4 ,let them boil till they are tender1 clear and of a bright color1 skimming them frequently4 ,when done1 put them warm into jars with the syrup1 which should be like a thick jelly4 ,,preserved ,,strawberries4 ,for every pound of fruit weigh a pound of refined sugar2 put them with the sugar over the fire in a porcelain kettle1 bring to a boil slowly about twenty minutes4 ,take them out carefully with a perforated skimmer and fill your hot jars nearly full2 boil the juice a few minutes longer and fill up the jars2 seal them hot4 ,keep in a cool1 dry place4 ,,to ,,preserve ,,berries ,,whole4 7,excellent47 ,buy the fruit when not too ripe1 pick over immediately1 wash if absolutely necessary and put in glass jars1 filling each one about two-thirds full4 ,put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit1 and let it come slowly to a boil4 ,pour this syrup into the jars over the berries1 filling them up to the brim2 then set the jars in a pot of cold water on the stove1 and let the water boil and the fruit become scalding hot4 ,now take them out and seal perfectly tight4 ,if this process is followed thoroughly1 the fruit will keep for several years4 ,,preserved ,,egg ,,plums4 ,use a pound of sugar for a pound of plums2 wash the plums and wipe dry2 put the sugar on a slow fire in the preserving kettle1 with as much water as will melt the sugar and let it simmer slowly2 then prick each plum thoroughly with a needle1 or a fork with fine prongs1 and place a layer of them in the syrup2 let them cook until they lose their color a little and the skins begin to break2 then lift them out with a perforated skimmer and place them singly in a large dish to cool2 then put another layer of plums in the syrup and let them cook and cool in the same manner1 until the whole are done2 as they cool1 carefully replace the broken skins so as not to spoil the appearance of the plums2 when the last layer is finished1 return the first to the kettle1 and boil until transparent2 do the same with each layer2 while the latest cooked are cooling1 place the first in glass jars2 when all are done1 pour the hot syrup over them2 when they are cold1 close as usual2 the jelly should be of the color and consistency of rich wine jelly4 ,,preserved ,,peaches4 ,peaches for preserving may be ripe but not soft2 cut them in halves1 take out the stones and pare them neatly2 take as many pounds of white sugar as of fruit1 put to each pound of sugar a teacupful of water2 stir it until it is dissolved2 set it over a moderate fire2 when it is boiling hot1 put in the peaches2 let them boil gently until a pure1 clear1 uniform color2 turn those at the bottom to the top carefully with a skimmer several times2 do not hurry them4 ,when they are clear1 take each half up with a spoon and spread them on flat dishes to become cold4 ,when all are done1 let the syrup boil until it is quite thick2 pour it into a large pitcher and let it set to cool and settle4 ,when the peaches are cold put them carefully into jars and pour the syrup over them1 leaving any sediment which has settled at the bottom1 or strain the syrup4 ,some of the kernels from the peach-stones may be put in with the peaches while boiling4 ,let them remain open one night1 then cover4 ,in like manner quince1 plum1 apricot1 apple1 cherry1 greengage and other fruit preserves are made2 in every case fine large fruit should be taken1 free from imperfections1 and the slightest bruises or other fault should be removed4 ,,preserved ,,green ,,tomatoes4 ,take one peck of green tomatoes4 ,slice six fresh lemons without removing the skins1 but taking out the seeds2 put to this quantity six pounds of sugar1 common white1 and boil until transparent and the syrup thick4 ,ginger root may be added1 if liked4 ,,preserved ,,apples4 7,whole47 ,peel and core large firm apples 7pippins are best74 ,throw them into water as you pare them4 ,boil the parings in water for fifteen minutes1 allowing a pint to one pound of fruit4 ,then strain and1 adding three-quarters of a pound of sugar to each pint of water1 as measured at first1 with enough lemon peel1 orange peel or mace1 to impart a pleasant flavor1 return to the kettle4 ,when the syrup has been well skimmed and is clear1 pour it boiling hot over the apples1 which must be drained from the water in which they have hitherto stood4 ,let them remain in the syrup until both are perfectly cold4 ,then1 covering closely1 let them simmer over a slow fire until transparent4 ,when all the minuti of these directions are attended to1 the fruit will remain unbroken and present a beautiful and inviting appearance4 ,,preserved ,,quinces4 ,pare1 core and quarter your fruit1 then weigh it and allow an equal quantity of white sugar4 ,take the parings and cores and put in a preserving kettle2 cover them with water and boil for half an hour2 then strain through a hair-sieve1 and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender2 lift out as they are done with a drainer and lay on a dish2 if the liquid seems scarce add more water4 ,when all are cooked1 throw into this liquor the sugar1 and allow it to boil ten minutes before putting in the quinces2 let them boil until they change color1 say one hour and a quarter1 on a slow fire2 while they are boiling occasionally slip a silver spoon under them to see that they do not burn1 but on no account stir them4 ,have two fresh lemons cut in thin slices1 and when the fruit is being put in jars lay a slice or two in each4 ,quinces may be steamed until tender4 ,,preserved ,,pears4 ,one pound of fruit1 one pound of sugar2 pare off the peeling thin4 ,make a nice syrup of nearly one cupful of water and one pound of sugar1 and when clarified by boiling and skimming put in the pears and stew gently until clear4 ,choose rather pears like the ,seckle for preserving1 both on account of the flavor and size4 ,a nice way is to stick a clove in the blossom end of each pear1 for this fruit seems to require some extraneous flavor to bring out its own piquancy4 ,another acceptable addition to pear preserves may be found instead1 by adding the juice and thinly pared rind of one lemon to each five pounds of fruit4 ,if the pears are hard and tough1 parboil them until tender before beginning to preserve1 and from the same water take what you need for making their syrup4 ,if you can procure only large pears to preserve1 cut them into halves1 or even slices1 so that they can get done more quickly1 and lose nothing in appearance1 either4 ,,pineapple ,,preserves4 ,twist off the top and bottom and pare off the rough outside of pineapples2 then weigh them and cut them in slices1 chips or quarters1 or cut them in four or six and shape each piece like a whole pineapple2 to each pound of fruit1 put a teacupful of water2 put it in a preserving kettle1 cover it and set it over the fire and let them boil gently until they are tender and clear2 then take them from the water1 by sticking a fork in the centre of each slice1 or with a skimmer1 into a dish4 ,put to the water white sugar1 a pound for each pound of fruit2 stir it until it is all dissolved2 then put in the pineapple1 cover the kettle and boil them gently until transparent throughout2 when it is so1 take it out1 let it cool and put it in glass jars2 let the syrup boil or simmer gently until it is thick and rich and when nearly cool1 pour it over the fruit4 ,the next day secure the jars1 as before directed4 ,pineapple done in this way is a beautiful and delicious preserve4 ,the usual manner of preserving it by putting it into the syrup without first boiling it1 makes it little better than sweetened leather4 ,,to ,,preserve ,,watermelon ,,rind ,,and ,,citron4 ,pare off the green skin1 cut the watermelon rind into pieces4 ,weigh the pieces and allow to each pound a pound and a half of loaf sugar4 ,line your kettle with green vine-leaves1 and put in the pieces without the sugar4 ,a layer of vine-leaves must cover each layer of melon rind4 ,pour in water to cover the whole and place a thick cloth over the kettle4 ,simmer the fruit for two hours1 after scattering a few bits of alum amongst it4 ,spread the melon rind on a dish to cool4 ,melt the sugar1 using a pint of water to a pound and a half of sugar1 and mix with it some beaten white of egg4 ,boil and skim the sugar4 ,when quite clear1 put in the rind and let it boil two hours2 take out the rind1 boil the syrup again1 pour it over the rind1 and let it remain all night4 ,the next morning1 boil the syrup with lemon juice1 allowing one lemon to a quart of syrup4 ,when it is thick enough to hang in a drop from the point of a spoon1 it is done4 ,put the rind in jars and pour over it the syrup4 ,it is not fit for use immediately4 ,citrons may be preserved in the same manner1 first paring off the outer skin and cutting them into quarters4 ,also green limes4 ,,to ,,preserve ,,and ,,dry ,,greengages4 ,to every pound of sugar allow one pound of fruit1 one quarter pint of water4 ,for this purpose1 the fruit must be used before it is quite ripe and part of the stalk must be left on4 ,weigh the fruit1 rejecting all that is in the least degree blemished1 and put it into a lined saucepan with the sugar and water1 which should have been previously boiled together to a rich syrup4 ,boil the fruit in this for ten minutes1 remove it from the fire1 and drain the greengages4 ,the next day boil up the syrup and put in the fruit again1 let it simmer for three minutes1 and drain the syrup away4 ,continue this process for five or six days1 and the last time place the greengages1 when drained1 on a hair-sieve1 and put them in an oven or warm spot to dry2 keep them in a box1 with paper between each layer1 in a place free from damp4 ,,preserved ,,pumpkins4 ,to each pound of pumpkin allow one pound of roughly pounded loaf sugar1 one gill of lemon juice4 ,obtain a good1 sweet pumpkin2 halve it1 take out the seeds and pare off the rind2 cut it into neat slices4 ,weigh the pumpkin1 put the slices in a pan or deep dish in layers1 with the sugar sprinkled between them2 pour the lemon juice over the top1 and let the whole remain for two or three days4 ,boil all together1 adding half a pint of water to every three pounds of sugar used until the pumpkin becomes tender2 then turn the whole into a pan1 where let it remain for a week2 then drain off the syrup1 boil it until it is quite thick1 skim1 and pour it boiling over the pumpkin4 ,a little bruised ginger and lemon rind1 thinly pared1 may be boiled in the syrup to flavor the pumpkin4 ,a ,southern ,recipe4 ,,preserving ,,fruit4 7,new ,mode47 ,housekeepers who dislike the tedious1 old-time fashion of clarifying sugar and boiling the fruit1 will appreciate1 the following two recipes1 no fire being needed in their preparation4 ,the first is for tutti frutti1 and has been repeatedly tested with unvarying success4 ,put one quart of white1 preserving1 fine ,batavia brandy into a two-gallon stone jar that has a tightly fitting top4 ,then for every pound of fruit1 in prime condition and perfectly dry1 which you put in the brandy1 use three-quarters of a pound of granulated sugar2 stir every day so that the sugar will be dissolved1 using a clean1 wooden spoon kept for the purpose4 ,every sort of fruit may be used1 beginning with strawberries and ending with plums4 ,be sure and have at least one pound of black cherries1 as they make the color of the preserve very rich4 ,strawberries1 raspberries1 blackberries1 apricots1 cherries 7sweet and sour71 peaches1 plums1 are all used1 and1 if you like1 currants and grapes4 ,plums and grapes should be peeled and seeded1 apricots and peaches peeled and cut in quarters or eighths or dice2 cherries also must be seeded2 quinces may be steamed until tender4 ,the jar must be kept in a cool1 dry place1 and the daily stirring must never be forgotten1 for that is the secret of success4 ,you may use as much of one sort of fruit as you like1 and it may be put in from day to day1 just as you happen to have it4 ,half the quantity of spirits may be used4 ,the preserve will be ready for use within a week after the last fruit is put in1 and will keep for a number of months4 ,we have found it good eight months after making4 ,the second is as follows3 ,take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity4 ,pour this syrup into earthen jars and put in it good1 perfectly ripe fruit1 gathered in dry weather4 ,cover the jars tight and put them in a dry place4 ,the contents will keep for six or eight months1 and the flavor of the fruit will be excellent4 ,,to ,,preserve ,,fruit ,,without ',,sugar4 ,cherries1 strawberries1 sliced pineapple1 plums1 apricots1 gooseberries1 etc41 may be preserved in the following manner--to be used the same as fresh fruit4 ,gather the fruit before it is very ripe2 put it in wide-mouthed bottles made for the purpose2 fill them as full as they will hold and cork them tight2 seal the corks2 put some hay in a large saucepan1 set in the bottles1 with hay between them to prevent their touching2 then fill the saucepan with water to the necks of the bottles1 and set it over the fire until the water is nearly boiled1 then take it off2 let it stand until the bottles are cold4 ,keep them in a cool place until wanted1 when the fruit will be found equal to fresh4 ,,new ,,method ,,of ,,preserving ,,fruit4 ,a new method of preserving fruit is practiced in ,england4 ,pears1 apples and other fruits are reduced to a paste by jamming1 which is then pressed into cakes and gently dried4 ,when required for use it is only necessary to pour four times their weight of boiling water over them and allow them to soak for twenty minutes and then add sugar to suit the taste4 ,the fine flavor of the fruit is said to be retained to perfection4 ,the cost of the prepared product is scarcely greater than that of the original fruit1 differing with the supply and price of the latter2 the keeping qualities are excellent1 so that it may be had at any time of the year and bears long sea-voyages with out detriment4 ,no peeling or coring is required1 so there is no waste4 ,,fruit ,,jellies4 ,take a stone jar and put in the fruit1 place this in a kettle of tepid water and set on the fire2 let it boil1 closely covered1 until the fruit is broken to pieces2 strain1 pressing the bag1 a stout1 coarse one1 hard1 putting in a few handfuls each time1 and between each squeezing turning it inside out to scald off the pulp and skins2 to each pint of juice allow a pound of loaf sugar2 set the juice on alone to boil1 and1 while it is boiling1 put the sugar into shallow dishes or pans1 and heat it in the oven1 watching and stirring it to prevent burning2 boil the juice just twenty minutes from the time it begins fairly to boil2 by this time the sugar should be very hot2 throw it into the boiling juice1 stirring rapidly all the time2 withdraw the spoon when all is thoroughly dissolved2 let the jelly come to a boil to make all certain2 withdraw the kettle instantly from the fire2 roll your glasses and cups in hot water1 and fill with the scalding liquid2 the jelly will form within an hour2 when cold1 close and tie up as you do preserves4 ,,currant ,,jelly4 ,currants for jelly should be perfectly ripe and gathered the first week of the season2 they lose their jelly property if they hang on the bushes too long1 and become too juicy--the juice will not be apt to congeal4 ,strip them from the stalks1 put them into a stone jar1 and set in a vessel of hot water over the fire2 keep the water around it boiling until the currants are all broken1 stirring them up occasionally4 ,then squeeze them through a coarse cloth or towel4 ,to each pint of juice allow a pound and a quarter of refined sugar4 ,put the sugar into a porcelain kettle1 pour the juice over it1 stirring frequently4 ,skim it before it boils2 boil about twenty minutes1 or until it congeals in the spoon when held in the air4 ,pour it into hot jelly glasses and seal when cool4 ,wild frost grape jelly is nice made after this recipe4 ,,currant ,,jelly4 7,new ,method47 ,this recipe for making superior jelly without heat is given in a ,parisian journal of chemistry1 which may be worth trying by some of our readers4 ,the currants are to be washed and squeezed in the usual way1 and the juice placed in a stone or earthen vessel1 and set away in a cool place in the cellar4 ,in about twenty-four hours a considerable amount of froth will cover the surface1 produced by fermentation1 and this must be removed and the whole strained again through the jelly bag1 then weighed1 and an equal weight of powdered white sugar is to be added4 ,this is to be stirred constantly until entirely dissolved1 and then put into jars1 tied up tightly and set away4 ,at the end of another twenty-four hours a perfectly transparent jelly of the most satisfactory flavor will be formed1 which will keep as long as if it had been cooked4 ,,quince ,,jelly4 ,quinces for jelly should not be quite ripe1 they should be a fine yellow2 rub off the down from them1 core and cut them small2 put them in a preserving kettle with a teacupful of water for each pound2 let them stew gently until soft1 without mashing2 put them in a thin muslin bag with the liquor2 press them very lightly2 to each pint of the liquor put a pound of sugar2 stir it until it is all dissolved1 then set it over the fire and let it boil gently1 until by cooling some on a plate you find it a good jelly2 then turn it into pots or tumblers and1 when cold1 secure as directed for jellies4 ,,raspberry ,,jelly4 ,to each pint of juice allow one pound of sugar4 ,let the raspberries be freshly gathered1 quite ripe1 pick from the stalks2 put them into a large jar after breaking the fruit a little with a wooden spoon1 and place this jar1 covered1 in a saucepan of boiling water4 ,when the juice is well drawn1 which will be in from three-quarters to one hour1 strain the fruit through a fine hair-sieve or cloth2 measure the juice1 and to every pint allow the above proportion of white sugar4 ,put the juice and sugar into a preserving pan1 place it over the fire1 and boil gently until the jelly thickens1 when a little is poured on a plate2 carefully remove all the scum as it rises1 pour the jelly into small pots1 cover down1 and keep in a dry place4 ,this jelly answers for making raspberry cream and for flavoring various sweet dishes1 when1 in winter1 the fresh fruit is not obtainable4 ,,apple ,,jelly4 ,select apples that are rather tart and highly flavored2 slice them without paring2 place in a porcelain preserving kettle1 cover with water1 and let them cook slowly until the apples look red4 ,pour into a colander1 drain off the juice1 and let this run through a jelly-bag2 return to the kettle1 which must be carefully washed1 and boil half an hour2 measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon2 boil quickly for ten minutes4 ,the juice of apples boiled in shallow vessels1 without a particle of sugar1 makes the most sparkling1 delicious jelly imaginable4 ,red apples will give jelly the color and clearness of claret1 while that from light fruit is like amber4 ,take the cider just as it is made1 not allowing it to ferment at all1 and1 if possible1 boil it in a pan1 flat1 very large and shallow4 ,,grape ,,jelly4 ,mash well the berries so as to remove the skins2 pour all into a preserving kettle and cook slowly for a few minutes to extract the juice2 strain through a colander1 and then through a flannel jelly-bag1 keeping as hot as possible1 for if not allowed to cool before putting again on the stove the jelly conies much stiffer2 a few quince seeds boiled with the berries the first time tend to stiffen it2 measure the juice1 allowing a pound of sugar to every pint of juice1 and boil fast for at least half an hour4 ,try a little1 and if it seems done1 remove and put into glasses4 ,,florida ,,orange ,,jelly4 ,grate the yellow rind of two ,florida oranges and two lemons1 and squeeze the juice into a porcelain-lined preserving kettle1 adding the juice of two more oranges1 and removing all the seeds2 put in the grated rind a quarter of a pound of sugar1 or more if the fruit is sour1 and a gill of water1 and boil these ingredients together until a rich syrup is formed2 meantime1 dissolve two ounces of gelatine in a quart of warm water1 stirring it over the fire until it is entirely dissolved1 then add the syrup1 strain the jelly1 and cool it in molds wet in cold water4 ,,crab-,,apple ,,jelly4 ,the apples should be juicy and ripe4 ,the fruit is then quartered1 the black spots in the cores removed1 afterward put into a preserving kettle over the fire1 with a teacupful of water in the bottom to prevent burning2 more water is added as it evaporates while cooking4 ,when boiled to a pulp1 strain the apples through a coarse flannel1 then proceed as for currant jelly4 ,,peach ,,jelly4 ,pare the peaches1 take out the stones1 then slice them2 add to them about a quarter of the kernels4 ,place them in a kettle with enough water to cover them4 ,stir them often until the fruit is well cooked1 then strain1 and to every pint of the juice add the juice of a lemon2 measure again1 allowing a pound of sugar to each pint of juice2 heat the sugar very hot1 and add when the juice has boiled twenty minutes2 let it come to a boil and take instantly from the fire4 ,,orange ,,syrup4 ,pare the oranges1 squeeze and strain the juice from the pulp4 ,to one pint of juice allow one pound and three-quarters of loaf sugar4 ,put the juice and sugar together1 boil and skim it until it is cream2 then strain it through a flannel bag and let it stand until it becomes cool1 then put in bottles and cork tight4 ,lemon syrup is made in the same way1 except that you scald the lemons and squeeze out the juice1 allowing rather more sugar4 ,,orange ,,marmalade4 ,allow pound for pound4 ,pare half the oranges and cut the rind into shreds4 ,boil in three waters until tender and set aside4 ,grate the rind of the remaining oranges2 take off1 and throw away every bit of the thick white inner skin2 quarter all the oranges and take out the seeds4 ,chop or cut them into small pieces2 drain all the juice that will come away without pressing them over the sugar2 heat this1 stirring until the sugar is dissolved1 adding a very little water1 unless the oranges are very juicy4 ,boil and skim five or six minutes2 put in the boiled shreds and cook ten minutes2 then the chopped fruit and grated peel1 and boil twenty minutes longer4 ,when cold1 put into small jars1 tied up with bladder or paper next the fruit1 cloths dipped in wax over all4 ,a nicer way still is to put away in tumblers with self-adjusting metal tops4 ,press brandied tissue paper down closely to the fruit4 ,,lemon ,,marmalade ,is made as you would prepare orange--allowing a pound and a quarter of sugar to a pound of the fruit1 and using but half the grated peel4 ,,raisins4 7,a ,french ,marmalade47 ,this recipe is particularly valuable at seasons when fruit is scarce4 ,take six fine large cooking apples1 peel them1 put them over a slow fire1 together with a wine-glass of ,medeira wine and half a pound of sugar4 ,when well stewed1 split and stone two and a half pounds of raisins1 and put them to stew with the apples and enough water to prevent their burning4 ,when all appears well dissolved1 beat it through a strainer bowl1 and lastly through a sieve4 ,mold1 if you like1 or put away in small preserve jars1 to cut in thin slices for the ornamentation of pastry1 or to dish up for eating with cream4 ,,strawberry ,,jam4 ,to each pound of fine and not too ripe berries1 allow three-quarters of a pound of sugar4 ,put them into a preserving pan and stir gently1 not to break up the fruit2 simmer for one-half hour and put into pots air-tight4 ,an excellent way to seal jellies and jams is as the ,german women do3 cut round covers from writing paper a half-inch too large for the tops1 smear the inside with the unbeaten white of an egg1 tie over with a cord1 and it will dry quickly and be absolutely preservative4 ,a circular paper dipped in brandy and laid over the toothsome contents before covering1 will prevent any dampness from affecting the flavor4 ,i have removed covers heavy with mold to find the preserve intact4 ,,gooseberry ,,jam4 ,pick the gooseberries just as they begin to turn4 ,stem1 wash and weigh4 ,to four pounds of fruit add half a teacupful of water2 boil until soft and add four pounds of sugar and boil until clear4 ,if picked at the right stage the jam will be amber colored and firm1 and very much nicer than if the fruit is preserved when ripe4 ,,brandied ,,peaches ,,or ,,pears4 ,four pounds of fruit1 four pounds of sugar1 one pint of best white brandy4 ,make a syrup of the sugar and enough water to dissolve it4 ,let this come to a boil2 put the fruit in and boil five minutes4 ,having removed the fruit carefully1 let the syrup boil fifteen minutes longer1 or until it thickens well2 add the brandy and take the kettle at once from the fire2 pour the hot syrup over the fruit and seal4 ,if1 after the fruit is taken from the fire1 a reddish liquor oozes from it1 drain this off before adding the clear syrup4 ,put up in glass jars4 ,peaches and pears should be peeled for brandying4 ,plums should be pricked and watched carefully for fear of bursting4 ,,raspberry ,,jam4 ,to five or six pounds of fine red raspberries 7not too ripe7 add an equal quantity of the finest quality of white sugar4 ,mash the whole well in a preserving kettle2 add about one quart of currant juice 7a little less will do7 and boil gently till it jellies upon a cold plate2 then put into small jars2 cover with brandied paper and tie a thick white paper over them4 ,keep in a dark1 dry and cool place4 ,blackberry or strawberry jam is made the same way1 leaving out the currant juice4 ,a ,,new ,,way ,,of ,,keeping ,,fruit4 ,it is stated that experiments have been made in keeping fruit in jars covered only with cotton batting1 and at the end of two years the fruit was sound4 ,the following directions are given for the process3 ,use crocks1 stone butter-jars or any other convenient dishes4 ,prepare and cook the fruit precisely as for canning in glass jars2 fill your dishes with fruit while hot and immediately cover with cotton batting1 securely tied on4 ,remember that all putrefaction is caused by the invisible creatures in the air4 ,cooking the fruit expels all these1 and they cannot pass through the cotton batting4 ,the fruit thus protected will keep an indefinite period4 ,it will be remembered that ,tyndall has proved that the atmospheric germs cannot pass through a layer of cotton4 ,,macedoines4 ,suspend in the centre of the jelly mold a bunch of grapes1 cherries1 berries1 or currants on their stems1 sections of oranges1 pineapples1 or brandied fruits1 and pour in a little jelly when quite cold1 but not set4 ,it makes a very agreeable effect4 ,by a little ingenuity you can imbed first one fruit and then another1 arranging in circles1 and pour a little jelly successively over each4 ,do not re-heat the jelly1 but keep it in a warm place1 while the mold is on ice and the first layers are hardening4 ,illustration ,,canned ,,fruits ,berries and all ripe1 mellow fruit require but little cooking1 only long enough for the sugar to penetrate4 ,strew sugar over them1 allow them to stand a few hours1 then merely scald with the sugar2 half to three-quarters of a pound is considered sufficient4 ,harder fruits like pears1 quinces1 etc41 require longer boiling4 ,the great secret of canning is to make the fruit or vegetable perfectly air-tight4 ,it must be put up boiling hot and the vessel filled to the brim4 ,have your jars conveniently placed near your boiling fruit1 in a tin pan of hot water on the stove1 roll them in the hot water1 then fill immediately with the hot1 scalding fruit1 fill to the top1 and seal quickly with the tops1 which should also be heated2 occasionally screw down the tops tighter1 as the fruit shrinks as it cools1 and the glass contracts and allows the air to enter the cans4 ,they must be perfectly air-tight4 ,the jars to be kept in a dark1 cool1 dry place4 ,use glass jars for fruit always1 and the fruit should be cooked in a porcelain or granite-iron kettle4 ,if you are obliged to use common large-mouthed bottles with corks1 steam the corks and pare them to a close fit1 driving them in with a mallet4 ,use the following wax for sealing3 ,one pound of resin1 three ounces of beeswax1 one and one-half ounces of tallow4 ,use a brush in covering the corks and as they cool1 dip the mouth into the melted wax4 ,place in a basin of cold water4 ,pack in a cool1 dark and dry cellar4 ,after one week1 examine for flaws1 cracks or signs of ferment4 ,the rubber rings used to assist in keeping the air from the fruit cans sometimes become so dry and brittle as to be almost useless4 ,they can be restored to normal condition usually by letting them lie in water in which you have put a little ammonia4 ,mix in this proportion3 ,one part of ammonia and two parts water4 ,sometimes they do not need to lie in this more than five minutes1 but frequently a half hour is needed to restore their elasticity4 ,,canned ,,peaches4 ,to one pound of peaches allow half a pound of sugar2 to six pounds of sugar add half a tumbler of water2 put in the kettle a layer of sugar and one of peaches until the whole of both are in4 ,wash about eight peach leaves1 tie them up and put into the kettle1 remembering to take them out when you begin to fill up the jars4 ,let the sugared fruit remain on the range1 but away from the fire1 until upon tipping the vessel to one side you can see some liquid2 then fill the jars1 taking them out of hot water into which they were put when cold1 remaining until it was made to boil around them4 ,in this way you will find out if the glass has been properly annealed2 for we consider glass jars with stoppers screwing down upon ,india-rubber rings as the best for canning fruit in families4 ,they should be kept in a dark closet2 and although somewhat more expensive than tin in the first instance1 are much nicer and keep for years with careful usage4 ,fruit must be of fine flavor and ripe1 though not soft1 to make nice canned fruit4 ,peaches should be thrown into cold water as they are peeled1 to prevent a yellowish crust4 ,,canned ,,grapes4 ,there is no fruit so difficult to can nicely as the grape2 by observing the following instructions you will find the grapes rich and tender a year from putting up4 ,squeeze the pulp from the skin1 as the seeds are objectionable2 boil the pulp1 until the seeds begin to loosen1 in one kettle1 having the skins boiling1 in a little water1 hard in another kettle1 as they are tough4 ,when the pulp seems tender1 put it through the sieve2 then add the skins1 if tender1 with the water they boil in1 if not too much4 ,we use a large coffeecupful of sugar for a quart can2 boil until thick and can in the usual way4 ,,canned ,,strawberries4 ,after the berries are picked over1 let as many as can be put carefully in the preserve kettle at once be placed on a platter4 ,to each pound of fruit add three-fourths of a pound of sugar2 let them stand two or three hours1 till the juice is drawn from them2 pour it into the kettle and let it come to a boil and remove the scum which rises2 then put in the berries very carefully4 ,as soon as they come thoroughly to a boil put them in warm jars and seal while boiling hot4 ,,to ,,can ,,quinces4 ,cut the quinces into thin slices like apples for pies4 ,to one quart jarful of quince1 take a coffeesaucer and a half of sugar and a coffeecupful of water2 put the sugar and water on the fire1 and when boiling put in the quinces2 have ready the jars with their fastenings1 stand the jars in a pan of boiling water on the stove1 and when the quince is clear and tender put rapidly into the jars1 fruit and syrup together4 ,the jars must be filled so that the syrup overflows1 and fastened up tight as quickly as possible4 ,,canned ,,pineapple4 ,for six pounds of fruit1 when cut and ready to can1 make syrup with two and a half pounds of sugar and nearly three pints of water2 boil syrup five minutes and skim or strain if necessary2 then add the fruit and let it boil up2 have cans hot1 fill and shut up as soon as possible4 ,use the best white sugar4 ,as the cans cool1 keep tightening them up4 ,cut the fruit half an inch thick4 ,,canned ,,fruit ,,juices4 ,canned fruit juices are an excellent substitute for brandy or wine in all puddings and sauces1 etc4 ,it is a good plan to can the pure juices of fruit in the summer time1 putting it by for this purpose4 ,select clean ripe fruit1 press out the juice and strain it through a flannel cloth4 ,to each pint of juice add one cupful of white granulated sugar4 ,put it in a porcelain kettle1 bring it to the boiling point1 and bottle while hot in small bottles4 ,it must be sealed very tight while it is hot4 ,will keep a long time1 the same as canned fruit4 ,,canned ,,tomatoes4 ,canning tomatoes is quite a simple process4 ,a large or small quantity may be done at a time1 and they should be put in glass jars in preference to those of tin1 which are apt to injure the flavor4 ,very ripe tomatoes are the best for the purpose4 ,they are first put into a large pan and covered with boiling water4 ,this loosens the skin1 which is easily removed1 and the tomatoes are then put into the preserving kettle1 set over a moderate fire without the addition of water or any seasoning1 and brought to a boil4 ,after boiling slowly one-half hour1 they are put into the jars while boiling hot and sealed tightly4 ,they will keep two or three years in this way4 ,the jars should be filled to the brim to prevent air from getting in1 and set in a cool1 dark closet4 ,,to ,,can ,,corn4 ,split the kernels lengthwise with a knife1 then scrape with the back of the knife1 thus leaving the hulls upon the cob4 ,fill cans full of cut corn1 pressing it in very hard4 ,to press the corn in the can1 use the small end of a potato masher1 as this will enter the can easily4 ,it will take from ten to a dozen large ears of corn to fill a one-quart can4 ,when the cans are full1 screw cover on with thumb and first finger2 this will be tight enough1 then place a cloth in the bottom of a wash boiler to prevent breakage4 ,on this put a layer of cans in any position you prefer1 over the cans put a layer of cloth1 then a layer of cans4 ,fill the boiler in this manner1 then cover the cans well with cold water1 place the boiler on the fire and boil three hours without ceasing4 ,on steady boiling depends much of your success4 ,after boiling three hours1 lift the boiler from the fire1 let the water cool1 then take the cans from the boiler and tighten1 let them remain until cold1 then tighten again4 ,wrap each can in brown paper to exclude the light and keep in a cool1 dry cellar and be very sure the rubber rings are not hardened by use4 ,the rings should be renewed every two years4 ,i would advise the beginner to use new rings entirely1 for poor rings cause the loss of canned fruit and vegetables in many cases4 ,you will observe that in canning corn the cans are not wrapped in a cloth nor heated2 merely filled with the cut corn4 ,the corn in the can will shrink considerable in boiling1 but on no account open them after canning4 ,,to ,,can ,,peas4 ,fill the can full of peas1 shake the can so they can be filled well4 ,you cannot press the peas in the can as you did the corn1 but by shaking the cans they may be filled quite full4 ,pour into the cans enough cold water to fill to overflowing1 then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning corn4 ,string beans are cut as for cooking and canned in the same manner4 ,no seasoning of salt1 pepper or sugar should be added4 ,mary ,currier ,parsons4 ,,canned ,,plums4 ,to every pound of plums allow a quarter of a pound of sugar4 ,put the sugar and plums alternately into the preserving kettle1 first pricking the plums to prevent their breaking4 ,let them stand on the back of the stove for an hour or two1 then put them over a moderate fire and allow to come to a boil2 skim and pour at once into jars1 running a silver spoon handle around the inside of the jar to break the air-bubbles2 cover and screw down the tops4 ,,canned ,,mince ,,meat4 ,mince meat for pies can be preserved for years if canned the same as fruit while hot1 and put into glass jars and sealed perfectly tight1 and set in a cool1 dark place4 ,one glass quart jar will hold enough to make two ordinary-sized pies1 and in this way mince pies can be had in the middle of summer as well as in winter1 and if the cans are sealed properly1 the meat will be just as fine when opened as when first canned4 ,,canned ,,boiled ,,cider4 ,boiled cider1 in our grandmothers' time1 was indispensable to the making of a good mince pie1 adding the proper flavor and richness1 which cannot be substituted by any other ingredient1 and a gill of which being added to a rule of fruit cake makes it more moist1 keeps longer1 and is far superior to fruit cake made without it4 ,boiled cider is an article rarely found in the market1 nowadays1 but can be made by any one1 with but little trouble and expense1 using sweet cider1 shortly after it is made1 and before fermentation takes place4 ,place five quarts of sweet cider in a porcelain-lined kettle over the fire1 boil it slowly until reduced to one quart1 carefully watching it that it does not burn2 turn into glass jars while hot and seal tightly1 the same as canned fruit4 ,it is then ready to use any time of the year4 ,,canned ,,pumpkin4 ,pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way4 ,cut up pumpkin or squash into small pieces1 first cutting off the peel2 stew them until tender1 add no seasoning2 then mash them very fine with a potato masher4 ,have ready your cans1 made hot1 and then fill them with the hot pumpkin or squash1 seal tight2 place in a dark1 cool closet4 ,,peach ,,butter4 ,pare ripe peaches and put them in a preserving kettle1 with sufficient water to boil them soft2 then sift through a colander1 removing the stones4 ,to each quart of peaches put one and one-half pounds of sugar1 and boil very slowly one hour4 ,stir often and do not let them burn4 ,put in stone or glass jars1 and keep in a cool place4 ,,peaches ,,dried ,,with ,,sugar4 ,peel yellow peaches1 cut them from the stone in one piece2 allow two pounds of sugar to six pounds of fruit2 make a syrup of three-quarters of a pound of sugar and a little water2 put in the peaches1 a few at a time1 and let them cook gently until quite clear4 ,take them up carefully on a dish and set them in the sun to dry4 ,strew powdered sugar over them on all sides1 a little at a time2 if any syrup is left1 remove to fresh dishes4 ,when they are quite dry1 lay them lightly in a jar with a little sugar sifted between the layers4 ,illustration ,,coloring ,,for ,,fruit1 ,,etc4 ,,red ,,or ,,pink ,,coloring4 ,take two cents' worth of cochineal4 ,lay it on a flat plate and bruise it with the blade of a knife4 ,put it into half a teacupful of alcohol4 ,let it stand a quarter of an hour1 and then filter it through fine muslin4 ,always ready for immediate use4 ,cork the bottle tight4 ,strawberry or cranberry juice makes a fine coloring for frosting1 sweet puddings and confectionery4 ,,deep ,,red ,,coloring4 ,take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered2 add to them a piece of alum the size of a cherry stone and boil them with a gill of soft water in an earthen vessel1 slowly1 for half an hour4 ,then strain it through muslin1 and keep it tightly corked in a phial4 ,if a little alcohol is added it will keep any length of time4 ,,yellow ,,coloring4 ,take a little saffron1 put it into an earthen vessel with a very small quantity of cold1 soft water1 and let it steep till the color of the infusion is a bright yellow4 ,then strain it1 add half alcohol to it4 ,to color fruit yellow1 boil the fruit with fresh lemon skins in water to cover them until it is tender2 then take it up1 spread it on dishes to cool and finish as may be directed4 ,to color icing1 put the grated peel of a lemon or orange in a thin muslin bag1 squeezing a little juice through it1 then mixing with the sugar4 ,,green ,,coloring4 ,take fresh spinach or beet leaves and pound them in a marble mortar4 ,if you want it for immediate use1 take off the green froth as it rises1 and mix it with the article you intend to color4 ,if you wish to keep it a few days1 take the juice when you have pressed out a teacupful1 and adding to it a piece of alum the size of a pea1 give it a boil in a saucepan4 ,or make the juice very strong and add a quart of alcohol4 ,bottle it air-tight4 ,,sugar ,,grains4 ,these are made by pounding white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness1 thus accumulating grains of different sizes4 ,they are used in ornamenting cake4 ,,sugar ,,grains1 ,,colored4 ,stir a little coloring--as the essence of spinach1 or prepared cochineal1 or liquid carmine1 or indigo1 rouge1 saffron1 etc41--into the sugar grains made as above1 until each grain is stained1 then spread them on a baking-sheet and dry them in a warm place4 ,they are used in ornamenting cake4 ,,caramel ,,or ,,burnt ,,sugar4 ,put one cupful of sugar and two teaspoonfuls of water in a saucepan on the fire2 stir constantly until it is quite a dark color1 then add a half cupful of water and a pinch of salt2 let it boil a few minutes and when cold1 bottle4 ,for coloring soups1 sauces or gravies4 ,,to ,,clarify ,,jelly4 ,the white of egg is1 perhaps1 the best substance that can be employed in clarifying jelly1 as well as some other fluids1 for the reason that when albumen 7and the white of egg is nearly pure albumen7 is put into a liquid that is muddy1 from substances suspended in it1 on boiling coagulates in a flocculent manner1 and1 entangling with the impurities1 rises with them to the surface as a scum1 or sinks to the bottom1 according to their weight4 ,,confectionery ,in the making of confections the best granulated or loaf sugar should be used4 7,beware of glucose mixed with sugar47 ,sugar is boiled more or less1 according to the kind of candy to be made1 and it is necessary to understand the proper degree of sugar boiling to operate it successfully4 ,occasionally sugar made into candies1 creams or syrups1 will need clarifying4 ,the process is as follows3 ,beat up well the white of an egg with a cupful of cold water and pour it into a very clean iron or thick new tin saucepan1 and put into the pan four cupfuls of sugar1 mixed with a cupful of warm water4 ,put on the stove and heat moderately until the scum rises4 ,remove the pan1 and skim off the top1 then place on the fire again until the scum rises again4 ,then remove as before1 and so continue until no scum rises4 ,this recipe is good for brown or yellowish sugar2 for soft1 white sugars1 half the white of an egg will do1 and for refined or loaf sugar a quarter will do4 ,the quantities of sugar and water are the same in all cases4 ,loaf sugar will generally do for all candy-making without further clarification4 ,brown or yellow sugars are used for caramels1 dark-colored cocoanut1 taffy1 and pulled molasses candies generally4 ,havana is the cheapest grade of white sugar and a shade or two lighter than the brown4 ,confectioners' ,a is superior in color and grain to the ,havana4 ,it is a centrifugal sugar--that is1 it is not re-boiled to procure its white color1 but is moistened with water and then put into rapidly-revolving cylinders4 ,the uncrystalized syrup or molasses is whirled out of it1 and the sugar comes out with a dry1 white grain4 ,,icing ,,or ,,powdered ,,sugars4--,this is powdered loaf sugar4 ,icing can only be made with powdered sugar which is produced by grinding or crushing loaf sugar nearly as fine as flour4 ,,granulated ,,sugar--,this is a coarse-grained sugar1 generally very clean and sparkling1 and fit for use as a colored sugar in crystallized goods1 and other superior uses4 ,this same syrup answers for most candies and should be boiled to such a degree1 that when a fork or splinter is dipped into it the liquid will run off and form a thick drop on the end1 and long silk-like threads hang from it when exposed to the air4 ,the syrup never to be stirred while hot1 or else it will grain1 but if intended for soft1 ,french candies1 should be removed1 and1 when nearly cold1 stirred to a cream4 ,for hard1 brittle candies1 the syrup should be boiled until1 when a little is dropped in cold water1 it will crack and break when biting it4 ,the hands should be buttered when handling it1 or it will stick to them4 ,the top of the inside of the dish that the sugar or molasses is to be cooked in should be buttered a few inches around the inside2 it prevents the syrup from rising and swelling any higher than where it reaches the buttered edge4 ,for common crack candies1 the sugar can be kept from graining by adding a teaspoonful of vinegar or cream of tartar4 ,colorings for candies should be harmless1 and those used for fruit and confectionery1 on page #ddd1 will be most suitable4 ,essences and extracts should be bought at the druggist's1 not the poor kind usually sold at the grocer's4 ,,french ,,cream ,,candy4 ,put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirring for ten minutes4 ,if it looks somewhat thick1 test it by letting some drop from the spoon1 and if it threads1 remove the pan to the table4 ,take out a small spoonful1 and rub it against the side of a cake bowl2 if it becomes creamy1 and will roll into a ball between the fingers1 pour the whole into the bowl4 ,when cool enough to bear your finger in it1 take it in your lap1 stir or beat it with a large spoon1 or pudding-stick4 ,it will soon begin to look like cream1 and then grow stiffer until you find it necessary to take your hands and work it like bread dough4 ,if it is not boiled enough to cream1 set it back upon the range and let it remain one or two minutes1 or as long as is necessary1 taking care not to cook it too much4 ,add the flavoring as soon as it begins to cool4 ,this is the foundation of all ,french creams4 ,it can be made into rolls1 and sliced off1 or packed in plates and cut into small cubes1 or made into any shape imitating ,french candies4 ,a pretty form is made by coloring some of the cream pink1 taking a piece about as large as a hazel nut1 and crowding an almond meat half way into one side1 till it looks like a bursting kernel4 ,in working1 should the cream get too cold1 warm it4 ,to be successful in making this cream1 several points are to be remembered2 when the boiled sugar is cool enough to beat1 if it looks rough and has turned to sugar1 it is because it has been boiled too much1 or has been stirred4 ,if1 after it is beaten1 it does not look like lard or thick cream1 and is sandy or sugary instead1 it is because you did not let it get cool enough before beating4 ,it is not boiled enough if it does not harden so as to work like dough1 and should not stick to the hands2 in this case put it back into the pan with an ounce of hot water1 and cook over just enough1 by testing in water as above4 ,after it is turned into the bowl to cool1 it should look clear as jelly4 ,practice and patience will make perfect4 ,,fruit ,,creams4 ,add to ,french ,cream raisins1 currants1 figs1 a little citron1 chopped and mixed thoroughly through the cream while quite warm4 ,make into bars or flat cakes4 ,,walnut ,,creams4 ,take a piece of ,french ,cream the size of a walnut4 ,having cracked some ,english walnuts1 using care not to break the meats1 place one-half of each nut upon each side of the ball1 pressing them into the ball4 ,walnut creams can be made by another method3 ,first take a piece of ,french ,cream1 put it into a cup and setting the cup into a vessel of boiling water1 heating it until it turns like thick cream2 drop the walnut meats into it1 one at a time1 taking them out on the end of a fork and placing on buttered paper2 continue to dip them until all are used1 then go over again1 giving them a second coat of candy4 ,they look nice colored pink and flavored with vanilla4 ,,chocolate ,,creams4 ,use ,french ,cream1 and form it into small cone-shaped balls with the fingers4 ,lay them upon paper to harden until all are formed4 ,melt one cake of ,baker's chocolate in an earthen dish or small basin2 by setting it in the oven it will soon melt2 do not let it cook1 but it must be kept hot4 ,take the balls of cream1 one at a time1 on the tines of a fork1 pour the melted chocolate over them with a teaspoon and when well covered1 slip them from the fork upon oiled paper4 ,,cocoanut ,,creams4 ,take two tablespoonfuls of grated cocoanut and half as much ,french candy2 work them both together with your hand till the cocoanut is all well mixed in it4 ,if you choose1 you can add a drop of vanilla4 ,if too soft to work into balls1 add confectioners' sugar to stiffen2 make into balls the size of hazelnuts and dip twice1 as in the foregoing recipes1 flavoring the melted ,french ,cream with vanilla4 ,,variegated ,,creams4 ,make the ,french ,cream recipe1 and divide into three parts1 leaving one part white1 color one pink with cochineal syrup1 and the third part color brown with chocolate1 which is done by just letting the cream soften and stirring in a little finely grated chocolate4 ,the pink is colored by dropping on a few drops of cochineal syrup while the cream is warm and beating it in4 ,take the white cream1 make a flat ball of it1 and lay it upon a buttered dish1 and pat it out flat until about half an inch thick4 ,if it does not work easily1 dip the hand in alcohol4 ,take the pink cream1 work in the same way as the white and lay it upon the white2 then the chocolate in the same manner1 and lay upon the pink1 pressing all together4 ,trim the edges off smooth1 leaving it in a nice1 square cake1 then cut into slices or small cubes1 as you prefer4 ,it is necessary to work it all up as rapidly as possible4 ,,raspberry ,,creams4 ,stir enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste2 roll it into balls between the palms of your hands4 ,put a lump of ,french ,cream into a teacup and set it into a basin of boiling water1 stirring it until it has melted2 then drop a few drops of cochineal coloring to make it a pale pink1 or a few drops of raspberry juice1 being careful not to add enough to prevent its hardening4 ,now dip these little balls into the sugar cream1 giving them two coats4 ,lay aside to harden4 ,remember to keep stirring the melted cream1 or if not it will turn back to clear syrup4 ,,nut ,,creams4 ,chop almonds1 hickory nuts1 butternuts or ,english walnuts quite fine4 ,make the ',french ,cream1 and before adding all the sugar1 while the cream is quite soft1 stir into it the nuts1 and then form into balls1 bars or squares4 ,several kinds of nuts may be mixed together4 ,,maple ,,sugar ,,creams4 ,grate fine maple sugar and mix1 in quantity to suit the taste1 with ,french ,cream2 make any shape desired4 ,walnut creams are sometimes made with maple sugar and are very fine4 ,,stick ,,candy4 ,one pound of granulated sugar1 one cupful of water1 a quarter of a cupful of vinegar1 or half a teaspoonful of cream of tartar1 one small tablespoonful of glycerine4 ,flavor with vanilla1 rose or lemon4 ,boil all except the flavoring1 without stirring1 twenty minutes or half an hour1 or until crisp when dropped in water4 ,just before pouring upon greased platters to cool1 add half a teaspoonful of soda4 ,after pouring upon platters to cool1 pour two teaspoonfuls of flavoring over the top4 ,when partly cool1 pull it until very white4 ,draw it into sticks the size you wish1 and cut off with shears into sticks or kiss-shaped drops4 ,it may be colored if desired4 7,see page #ddd1 for coloring47 ,,chocolate ,,caramels4 ,one cupful of grated chocolate1 two cupfuls of brown sugar1 one cupful of ,west ,india molasses1 one cupful of milk or cream1 butter the size of an egg1 boil until thick1 almost brittle1 stirring constantly4 ,turn it out on to buttered plates1 and when it begins to stiffen1 mark it in small squares so that it will break easily when cold4 ,some like it flavored with a tablespoonful of vanilla4 ,,grilled ,,almonds4 ,these are a very delicious candy seldom met with out of ,france4 ,they are rather more trouble to make than other kinds1 but well repay it from their novel flavor4 ,blanch a cupful of almonds2 dry them thoroughly4 ,boil a cupful of sugar and a quarter of a cupful of water till it hairs1 then throw in the almonds2 let them fry1 as it were1 in this syrup1 stirring them occasionally2 they will turn a faint yellow brown before the sugar changes color2 do not wait an instant once this change of color begins1 or they will lose flavor2 remove them from the fire1 and stir them until the syrup has turned back to sugar and clings irregularly to the nuts4 ,these are grilled almonds4 ,you will find them delicious1 as they are to alternate at dinner with the salted almonds now so fashionable4 ,,peppermint ,,drops4 ,one cupful of sugar crushed fine1 and just moistened with boiling water1 then boiled five minutes2 then take from the fire and add cream of tartar the size of a pea2 mix well and add four or five drops of oil of peppermint4 ,beat briskly until the mixture whitens1 then drop quickly upon white paper4 ,have the cream of tartar and oil of peppermint measured while the sugar is boiling4 ,if it sugars before it is all dropped1 add a little water and boil a minute or two4 ,,currant ,,drops4 ,use currant juice instead of water1 to moisten a quantity of sugar4 ,put it in a pan and heat1 stirring constantly2 be sure not to let it boil2 then mix a very little more sugar1 let it warm with the rest a moment1 then1 with a smooth stick1 drop on paper4 ,,lemon ,,drops4 ,upon a coffeecupful of finely powdered sugar pour just enough lemon juice to dissolve it1 and boil it to the consistency of thick syrup1 and so that it appears brittle when dropped in cold water4 ,drop this on buttered plates in drops2 set away to cool and harden4 ,,nut ,,molasses ,,candy4 ,when making molasses candy1 add any kind of nuts you fancy2 put them in after the syrup has thickened and is ready to take from the fire2 pour out on buttered tins4 ,mark it off in squares before it gets too cool4 ,peanuts should be fresh roasted and then tossed in a sieve1 to free them of their inner skins4 ,,sugar ,,nut ,,candy4 ,three pounds of white sugar1 half a pint of water1 half a pint of vinegar1 a quarter of a pound of butter1 one pound of hickory nut kernels4 ,put the sugar1 butter1 vinegar and water together into a thick saucepan4 ,when it begins to thicken1 add the nuts4 ,to test it1 take up a very small quantity as quickly as possible directly from the centre1 taking care not to disturb it any more than is necessary4 ,drop it into cold water1 and remove from the fire the moment the little particles are brittle4 ,pour into buttered plates4 ,use any nuts with this recipe4 ,,cocoanut ,,candy4 ,one cocoanut1 one and one-half pounds of granulated sugar4 ,put sugar and milk of cocoanut together1 beat slowly until the sugar is melted1 then boil five minutes2 add cocoanut 7finely grated71 boil ten minutes longer1 stir constantly to keep from burning4 ,pour on buttered plates2 cut in squares4 ,will take about two days to harden4 ,use prepared cocoanut when other cannot be had4 ,,butter-,,scotch4 ,three cupfuls of white sugar1 half a cupful of water1 half a cupful of vinegar1 or half a teaspoonful of cream of tartar1 a tablespoonful of butter and eight drops of extract of lemon4 ,boil without stirring till it will snap and break4 ,just before taking from the fire1 add a quarter of a teaspoonful of soda2 pour into well-buttered biscuit tins1 a quarter of an inch thick4 ,mark off into inch squares when partly cold4 ,,everton ,,taffy1 ,,or ,,butter-,,scotch4 ,two cupfuls of sugar1 two cupfuls of dark molasses1 one cupful of cold butter1 grated rind of half a lemon4 ,boil over a slow fire until it hardens when dropped in cold water4 ,pour thinly into tins well buttered1 and mark into inch squares before it cools4 ,,maple ,,walnuts4 ,beat the white of one egg to a stiff froth1 stir in enough powdered sugar to make it like hard frosting1 dip the walnut meats 7which you have taken care to remove from the shells without breaking7 in a syrup made by boiling for two or three minutes two tablespoonfuls of maple sugar in one of water1 or in this proportion4 ,press some of the hard frosting between the two halves of the walnut and let it harden4 ,dates may be prepared in this way1 and butternuts and ,english walnuts also4 ,,pop-,,corn ,,candy4 ,no4 #a4 ,put into an iron kettle one tablespoonful of butter1 three tablespoonfuls of water and one cupful of white sugar2 boil until ready to candy1 then throw in three quarts nicely popped corn2 stir vigorously until the sugar is evenly distributed over the corn2 take the kettle from the fire and stir until it cools a little1 and in this way you may have each kernel separate and all coated with the sugar4 ,of course it must have your undivided attention from the first1 to prevent scorching4 ,almonds1 ,english walnuts1 or1 in fact1 any nuts are delicious prepared in this way4 ,,pop-,,corn ,,candy4 ,no4 #b4 ,having popped your corn1 salt it and keep it warm1 sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and a half pound of sugar1 dissolved in two quarts of water2 boil all a few minutes4 ,stir the corn with the hands or large spoon thoroughly2 then mold into balls with the hands4 ,,pop-,,corn ,,balls4 ,take three large ears of pop-corn 7rice is best74 ,after popping1 shake it down in pan so the unpopped corn will settle at the bottom2 put the nice white popped in a greased pan4 ,for the candy1 take one cup of molasses1 one cup of light brown or white sugar1 one tablespoonful of vinegar4 ,boil until it will harden in water4 ,pour on the corn4 ,stir with a spoon until thoroughly mixed2 then mold into balls with the hand4 ,no flavor should be added to this mixture1 as the excellence of this commodity depends entirely upon the united flavor of the corn1 salt and the sugar or molasses4 ,,hoarhound ,,candy4 ,boil two ounces of dried hoarhound in a pint and a half of water for about half an hour2 strain and add three and a half pounds of brown sugar2 boil over a hot fire until sufficiently hard2 pour out in flat1 well-greased tins and mark into sticks or small squares with a knife as soon as cool enough to retain its shape4 ,,jujube ,,paste4 ,two cupfuls of sugar1 one-quarter of a pound of gum arabic1 one pint of water4 ,flavor with the essence of lemon and a grain of cochineal4 ,let the mixture stand1 until the gum is dissolved1 in a warm place on the back of the stove1 then draw forward and cook until thick2 try in cold water2 it should be limber and bend when cold4 ,pour in buttered pans1 an eighth of an inch thick2 when cool1 roll up in a scroll4 ,,candied ,,oranges4 ,candied orange is a great delicacy1 which is easily made3 ,peel and quarter the oranges2 make a syrup in the proportion of one pound of sugar to one pint of water2 let it boil until it will harden in water2 then take it from the fire and dip the quarters of orange in the syrup2 let them drain on a fine sieve placed over a platter so that the syrup will not be wasted2 let them drain thus until cool1 when the sugar will crystallize4 ,these are nice served with the last course of dinner4 ,any fruit the same4 ,,fig ,,candy4 ,one cup of sugar1 one-third cup of water1 one-fourth teaspoonful cream of tartar4 ,do not stir while boiling4 ,boil to amber color1 stir in the cream of tartar just before taking from the fire4 ,wash the figs1 open and lay in a tin pan and pour the candy over them4 ,or you may dip them in the syrup the same as ,candied ,oranges4 ,,candy ,,roley ,,poley4 ,take half a pint of citron1 half a pint of raisins1 half a pound of figs1 a quarter of a pound of shelled almonds1 one pint of peanuts before they are hulled2 cut up the citron1 stone the raisins1 blanch the almonds1 and hull the peanuts2 cut up the figs into small bits4 ,take two pounds of coffee-sugar and moisten with vinegar2 put in a piece of butter as large as a walnut2 stew till it hardens1 but take off before it gets to the brittle stage2 beat it with a spoon six or eight times1 then stir in the mixed fruits and nuts4 ,pour into a wet cloth and roll it up like a pudding1 twisting the ends of the cloth to mold it4 ,let it get cold and slice off pieces as it may be wanted for eating4 ,,molasses ,,candy4 ,put one quart of ,west ,india molasses1 one cupful of brown sugar1 a piece of butter the size of half an egg1 into a six-quart kettle4 ,let it boil over a slack fire until it begins to look thick1 stirring it often to prevent burning4 ,test it by taking some out and dropping a few drops in a cup of cold water4 ,if it hardens quickly and breaks short between the teeth it is boiled enough4 ,now put in half a teaspoonful of baking soda1 and stir it well2 then pour it out into well-buttered flat tins4 ,when partly cooled1 take up the candy with your hands well buttered then pull and double1 and so on1 until the candy is a whitish yellow4 ,it may be cut in strips and rolled or twisted4 ,if flavoring is desired1 drop the flavoring on the top as it begins to cool and when it is pulled1 the whole will be flavored4 ,,strawberry ,,conserve4 ,prepare the fruit as for preserving1 allowing half a pound of loaf sugar to one pound of fruit4 ,sprinkle the sugar over the fruit at night2 in the morning1 put it on the fire in a kettle and boil until the berries are clear4 ,spread on dishes and put in the sun until dry2 after which roll the fruit in sugar and pack in jars4 ,,peach ,,conserve4 ,halve the peaches and take out the stones2 pare4 ,have ready some powdered white sugar on a plate or dish4 ,roll the peaches in it several times1 until they will not take up any more4 ,place them singly on a plate1 with the cup or hollow side up1 that the juices may not run out4 ,lay them in the sun4 ,the next morning roll them again4 ,as soon as the juice seems set in the peaches1 turn the other side to the sun4 ,when they are thoroughly dry1 pack them in glass jars1 or1 what is still nicer1 fig-drums4 ,they make an excellent sweetmeat just as they are2 or1 if wanted for table use1 put over the fire in porcelain1 with a very little water1 and stew a few minutes4 ,,peach ,,leather4 ,stew as many peaches as you choose1 allowing a quarter of a pound of sugar to one of fruit2 mash it up smooth as it cooks1 and when it is dry enough to spread in a thin sheet on a board greased with butter1 set it out in the sun to dry2 when dry it can be rolled up like leather1 wrapped up in a cloth1 and will keep perfectly from season to season4 ,school-children regard it as a delightful addition to their lunch of biscuit or cold bread4 ,apple and quince leather are made in the same fashion1 only a little flavoring or spice is added to them4 ,,cocoanut ,,caramels4 ,two cupfuls of grated cocoanut1 one cupful of sugar1 two tablespoonfuls of flour1 the whites of three eggs1 beaten stiff4 ,soak the cocoanut1 if desiccated1 in milk enough to cover it2 then beat the whites of the eggs1 add gradually the sugar1 cocoanut and flour2 with your fingers make1 by rolling the mixture1 into cone shapes4 ,place them on buttered sheets of tin covered with buttered letter paper and bake in a moderate heat about fifteen or twenty minutes4 ,they should cool before removing from the tins4 ,,dried ,,preserves4 ,any of the fruits that have been preserved in syrup may be converted into dry preserves1 by first draining them from the syrup and then drying them slowly on the stove1 strewing them thickly with powdered sugar4 ,they should be turned every few hours1 sifting over them more sugar4 ,,candies ,,without ,,cooking4 ,very many candies made by confectioners are made without boiling1 which makes them very desirable1 and they are equal to the best ,french ,creams4 ,the secret lies in the sugar used1 which is the ,,xxx powdered or confectioners' sugar4 ,ordinary powdered sugar1 when rubbed between the thumb and finger has a decided grain1 but the confectioners' sugar is fine as flour4 ,the candies made after this process are better the day after4 ,,french ,,vanilla ,,cream4 ,break into a bowl the whites of one or more eggs1 as the quantity you wish to make will require2 add to it an equal quantity of cold water1 then stir in ,,xxx powdered or confectioners' sugar until you have it stiff enough to mold into shape with the fingers4 ,flavor with vanilla to taste4 ,after it is formed in balls1 cubes or lozenge shapes1 lay them upon plates or waxed paper and set them aside to dry4 ,this cream can be worked in candies similar to the ,french cooked cream4 ,,chocolate ,,cream ,,drops4 ,these are made or molded into cone-shape forms with the fingers1 from the uncooked ,french ,cream1 similar to that which is cooked4 ,after forming into these little balls or cones1 lay them on oiled paper until the next day1 to harden1 or make them in the morning and leave them until afternoon4 ,then melt some chocolate 7the best confectioners'7 in a basin set in another basin of boiling water2 when melted1 and the creams are hard enough to handle1 take one at a time on a fork and drop into the melted chocolate1 roll it until well covered1 then slip from the fork upon oiled or waxed paper1 and set them aside to harden4 ,,fruit ,,and ,,nut ,,creams4 ,raisins seeded1 currants1 figs and citron1 chopped fine1 and mixed with the uncooked ,french ,cream1 while soft1 before the sugar is all mixed in1 makes a delicious variety4 ,nuts also may be mixed with this cream1 stirring into it chopped almonds1 hickory nuts1 butternuts1 or ,english walnuts1 then forming them into balls1 bars or squares4 ,several kinds of nuts may be mixed together4 ,,orange ,,drops4 ,grate the rind of one orange and squeeze the juice1 taking care to reject the seeds2 add to this a pinch of tartaric acid2 then stir in confectioners' sugar until it is stiff enough to form into balls the size of a small marble4 ,this is delicious candy4 ,the same process for lemon drops1 using lemons in place of orange4 ,color a faint yellow4 ,,cocoanut ,,creams4 ,make the uncooked cream as in the foregoing recipe4 ,take the cream while soft1 add fresh grated cocoanut to taste2 add sufficient confectioners' sugar to mold into balls and then roll the balls in the fresh grated cocoanut4 ,these may be colored pink with a few drops of cochineal syrup1 also brown by adding a few spoonfuls of grated chocolate2 then rolling them in grated cocoanut2 the three colors are very pretty together4 ,the coconut cream may be made into a flat cake and cut into squares or strips4 ,with this uncooked cream1 all the recipes given for the cooked ,french ,cream1 may be used3 ,english walnut creams1 variegated creams1 etc4 ,,coffee1 ,,tea1 ,,beverages4 ,boiling water is a very important desideratum in the making of a cup of good coffee or tea1 but the average housewife is very apt to overlook this fact4 ,do not boil the water more than three or four minutes2 longer boiling ruins the water for coffee or tea making1 as most of its natural properties escape by evaporation1 leaving a very insipid liquid composed mostly of lime and iron1 that would ruin the best coffee1 and give the tea a dark1 dead look1 which ought to be the reverse4 ,water left in the tea-kettle over night must never be used for preparing the breakfast coffee2 no matter how excellent your coffee or tea may be1 it will be ruined by the addition of water that has been boiled more than once4 ,,the ,,healing ,,properties ,,of ,,tea ,,and ,,coffee4 ,the medical properties of these two beverages are considerable4 ,tea is used advantageously in inflammatory diseases and as a cure for the headache4 ,coffee is supposed to act as a preventative of gravel and gout1 and to its influence is ascribed the rarity of those diseases in ,prance and ,turkey4 ,both tea and coffee powerfully counteract the effects of opium and intoxicating liquors3 though1 when taken in excess1 and without nourishing food1 they themselves produce1 temporarily at least1 some of the more disagreeable consequences incident to the use of ardent spirits4 ,in general1 however1 none but persons possessing great mobility of the nervous system1 or enfeebled or effeminate constitutions1 are injuriously affected by the moderate use of tea and coffee in connection with food4 ,,coffee4 ,one full coffeecupful of ground coffee1 stirred with one egg and part of the shell1 adding a half cupful of cold water4 ,put it into the coffee boiler1 and pour on to it a quart of boiling water2 as it rises and begins to boil1 stir it down with a silver spoon or fork4 ,boil hard for ten or twelve minutes4 ,remove from the fire and pour out a cupful of coffee1 then pour back into the coffeepot4 ,place it on the back of the stove or range where it will keep hot 7and not boil72 it will settle in about five minutes4 ,send to the table hot4 ,serve with good cream and lump sugar4 ,three-quarters of a pound of ,java and a quarter of a pound of ,mocha make the best mixture of coffee4 ,,vienna ,,coffee4 ,equal parts of ,mocha and ,java coffee2 allow one heaping tablespoonful of coffee to each person and two extra to make good strength4 ,mix one egg with grounds2 pour on coffee half as much boiling water as will be needed2 let it froth1 then stir down grounds1 and let boil five minutes2 then let it stand where it will keep hot1 but not boil1 for five or ten minutes1 and add rest of water4 ,to one pint of cream add the white of an egg1 well beaten2 this is to be put in cups with sugar1 and hot coffee added4 ,,filtered ,,or ,,drip ,,coffee4 ,for each person allow a large tablespoonful of finely ground coffee1 and to every tablespoonful allow a cupful of boiling water2 the coffee to be one part ,mocha to two of ,java4 ,have a small iron ring made to fit the top of the coffeepot inside1 and to this ring sew a small muslin bag 7the muslin for the purpose must not be too thin74 ,fit the bag into the pot1 pour some boiling water in it1 and1 when the pot is well warmed1 put the ground coffee into the bag2 pour over as much boiling water as is required1 close the lid1 and1 when all the water has filtered through1 remove the bag1 and send the coffee to table4 ,making it in this manner prevents the necessity of pouring the coffee from one vessel to another1 which cools and spoils it4 ,the water should be poured on the coffee gradually so that the infusion may be stronger2 and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy4 ,patented coffeepots on this principle can be purchased at most house-furnishing stores4 ,,iced ,,coffee4 ,make more coffee than usual at breakfast time and stronger4 ,when cold put on ice4 ,serve with cracked ice in each tumbler4 ,,substitute ,,for ,,cream ,,in ,,coffee4 ,beat the white of an egg1 put to it a small lump of butter and pour the coffee into it gradually1 stirring it so that it will not curdle4 ,it is difficult to distinguish this from fresh cream4 ,many drop a tiny piece of sweet butter into their cup of hot coffee as a substitute for cream4 ,,to ,,make ,,tea4 ,allow two teaspoonfuls of tea to one large cupful of boiling water4 ,scald the teapot1 put in the tea1 pour on about a cupful of boiling water1 set it on the fire in a warm place1 where it will not boil1 but keep very hot1 to almost boiling2 let it steep or draw ten or twelve minutes4 ,now fill up with as much boiling water as is required4 ,send hot to the table4 ,it is better to use a china or porcelain teapot1 but if you do use metal let it be tin1 new1 bright and clean2 never use it when the tin is worn off and the iron exposed4 ,if you do you are drinking tea-ate of iron4 ,to make tea to perfection1 boiling water must be poured on the leaves directly it boils4 ,water which has been boiling more than five minutes1 or which has previously boiled1 should on no account be used4 ,if the water does not boil1 or if it be allowed to overboil1 the leaves of the tea will be only half-opened and the tea itself will be quite spoiled4 ,the water should be allowed to remain on the leaves from ten to fifteen minutes4 ,a ,chinese being interviewed for the ,cook says3 ,drink your tea plain4 ,don't add milk or sugar4 ,tea-brokers and tea-tasters never do2 epicures never do2 the ,chinese never do4 ,milk contains fibrin1 albumen or some other stuff1 and the tea a delicate amount of tannin4 ,mixing the two makes the liquid turbid4 ,this turbidity1 if ,i remember the cyclopdia aright1 is tannate of fibrin1 or leather4 ,people who put milk in tea are therefore drinking boots and shoes in mild disguise4 ,,iced ,,tea4 ,is now served to a considerable extent during the summer months4 ,it is of course used without milk1 and the addition of sugar serves only to destroy the finer tea flavor4 ,it may be prepared some hours in advance1 and should be made stronger than when served hot4 ,it is bottled and placed in the ice chest till required4 ,use the black or green teas1 or both1 mixed1 as fancied4 ,,chocolate4 ,allow half a cupful of grated chocolate to a pint of water and a pint of milk4 ,rub the chocolate smooth in a little cold water and stir into the boiling water4 ,boil twenty minutes1 add the milk and boil ten minutes more1 stirring it often4 ,sweeten to your taste4 ,the ,french put two cupfuls of boiling water to each cupful of chocolate4 ,they throw in the chocolate just as the water commences to boil4 ,stir it with a spoon as soon as it boils up1 add two cupfuls of good milk1 and when it has boiled sufficiently1 serve a spoonful of thick whipped cream with each cup4 ,,cocoa4 ,six tablespoonfuls of cocoa to each pint of water1 as much milk as water1 sugar to taste4 ,rub cocoa smooth in a little cold water2 have ready on the fire a pint of boiling water2 stir in grated cocoa paste4 ,boil twenty minutes1 add milk and boil five minutes more1 stirring often4 ,sweeten in cups so as to suit different tastes4 ,,buttermilk ,,as ,a ,,drink4 ,buttermilk1 so generally regarded as a waste product1 has latterly been coming somewhat into vogue1 not only as a nutrient1 but as a therapeutic agent1 and in an editorial article the ,canada ,lancet1 some time ago1 highly extolled its virtues4 ,buttermilk may be roughly described as milk which has lost most of its fat and a small percentage of casein1 and which has become sour by fermentation4 ,long experience has demonstrated it to be an agent of superior digestibility4 ,it is1 indeed1 a true milk peptone--that is1 milk already partly digested1 the coagulation of the coagulable portion being loose and flaky1 and not of that firm indigestible nature which is the result of the action of the gastric juice upon cow's sweet milk4 ,it resembles koumiss in its nature1 and1 with the exception of that article1 it is the most grateful1 refreshing and digestible of the products of milk4 ,it is a decided laxative to the bowels1 a fact which must be borne in mind in the treatment of typhoid fever1 and which may be turned to advantage in the treatment of habitual constipation4 ,it is a diuretic1 and may be prescribed with advantage in some kidney troubles4 ,owing to its acidity1 combined with its laxative properties1 it is believed to exercise a general impression on the liver4 ,it is well adapted to many cases where it is customary to recommend lime water and milk4 ,it is invaluable in the treatment of diabetes1 either exclusively1 or alternating with skimmed milk4 ,in some cases of gastric ulcer and cancer of the stomach1 it is the only food that can be retained4 ,medical journal4 ,,currant ,,wine4 ,no4 #a4 ,the currants should be quite ripe4 ,stem1 mash and strain them1 adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit4 ,stir well up together and pour into a clean cask1 leaving the bung-hole open1 or covered with a piece of lace4 ,it should stand for a month to ferment1 when it will be ready for bottling2 just before bottling you may add a small quantity of brandy or whisky4 ,,currant ,,wine4 ,no4 #b4 ,to each quart of currant juice1 add two quarts of soft water and three pounds of brown sugar4 ,put into a jug or small keg1 leaving the top open until fermentation ceases and it looks clear4 ,draw off and cork tightly4 ,long ,island ,recipe4 ,,blackberry ,,wine4 ,no4 #a4 ,cover your blackberries with cold water2 crush the berries well with a wooden masher2 let them stand twenty-four hours2 then strain1 and to one gallon of juice put three pounds of common brown sugar2 put into wide-mouthed jars for several days1 carefully skimming off the scum that will rise to the top2 put in several sheets of brown paper and let them remain in it three days2 then skim again and pour through a funnel into your cask4 ,there let it remain undisturbed till ,march2 then strain again and bottle4 ,these directions1 if carefully followed out1 will insure you excellent wine4 ,orange ,county ,recipe4 ,,blackberry ,,wine ,,no4 #b ,berries should be ripe and plump4 ,put into a large wood or stone vessel with a tap2 pour on sufficient boiling water to cover them2 when cool enough to bear your hand1 bruise well until all the berries are broken2 cover up1 let stand until berries begin to rise to top1 which will occur in three or four days4 ,then draw off the clear juice in another vessel1 and add one pound of sugar to every ten quarts of the liquor1 and stir thoroughly4 ,let stand six to ten days in first vessel with top2 then draw off through a jelly-bag4 ,steep four ounces of isinglass in a pint of wine for twelve hours2 boil it over a slow fire till all dissolved1 then place dissolved isinglass in a gallon of blackberry juice1 give them a boil together and pour all into the vessel4 ,let stand a few days to ferment and settle2 draw off and keep in a cool place4 ,other berry wines may be made in the same manner4 ,,grape ,,wine4 ,mash the grapes and strain them through a cloth2 put the skins in a tub1 after squeezing them1 with barely enough water to cover them2 strain the juice thus obtained into the first portion2 put three pounds of sugar to one gallon of the mixture2 let it stand in an open tub to ferment1 covered with a cloth1 for a period of from three to seven days2 skim off what rises every morning4 ,put the juice in a cask and leave it open for twenty-four hours2 then bung it up1 and put clay over the bung to keep the air out4 ,let your wine remain in the cask until ,march1 when it should be drawn off and bottled4 ,,florida ,,orange ,,wine4 ,wipe the oranges with a wet cloth1 peel off the yellow rind very thin1 squeeze the oranges1 and strain the juice through a hair-sieve2 measure the juice after it is strained and for each gallon allow three pounds of granulated sugar1 the white and shell of one egg and one-third of a gallon of cold water2 put the sugar1 the white and shell of the egg 7crushed small7 and the water over the fire and stir them every two minutes until the eggs begin to harden2 then boil the syrup until it looks clear under the froth1 of egg which will form on the surface2 strain the syrup1 pour it upon the orange rind and let it stand over night2 then next add the orange juice and again let it stand over night2 strain it the second day1 and put it into a tight cask with a small cake of compressed yeast to about ten gallons of wine1 and leave the bung out of the cask until the wine ceases to ferment2 the hissing noise continues so long as fermentation is in progress2 when fermentation ceases1 close the cask by driving in the bung1 and let the wine stand about nine months before bottling it2 three months after it is bottled1 it can be used4 ,a glass of brandy added to each gallon of wine after fermentation ceases is generally considered an improvement4 ,there are seasons of the year when ,florida oranges by the box are very cheap1 and this fine wine can be made at a small expense4 ,,methelin1 ,,or ,,honey ,,wine4 ,this is a very ancient and popular drink in the north of ,europe4 ,to some new honey1 strained1 add spring water2 put a whole egg into it2 boil this liquor till the egg swims above the liquor2 strain1 pour it in a cask4 ,to every fifteen gallons add two ounces of white ,jamaica ginger1 bruised1 one ounce of cloves and mace1 one and one-half ounces of cinnamon1 all bruised together and tied up in a muslin bag2 accelerate the fermentation with yeast2 when worked sufficiently1 bung up2 in six weeks draw off into bottles4 ,another ,mead4--,boil the combs1 from which the honey has been drained1 with sufficient water to make a tolerably sweet liquor2 ferment this with yeast and proceed as per previous formula4 ,sack ,mead is made by adding a handful of hops and sufficient brandy to the comb liquor4 ,,black ,,currant ,,wine4 ,four quarts of whisky1 four quarts of black currants1 four pounds of brown or white sugar1 one tablespoonful of cloves1 one tablespoonful of cinnamon4 ,crush the currants and let them stand in the whisky with the spices for three weeks2 then strain and add the sugar2 set away again for three weeks longer2 then strain and bottle4 ,,raisin ,,wine4 ,take two pounds of raisins1 seed and chop them1 a lemon1 a pound of white sugar and about two gallons of boiling water4 ,pour into a stone jar and stir daily for six or eight days4 ,strain1 bottle and put in a cool place for ten days or so1 when the wine will be ready for use4 ,,cherry ,,bounce4 ,to one gallon of wild cherries add enough good whisky to cover the fruit4 ,let soak two or three weeks and then drain off the liquor4 ,mash the cherries without breaking the stones and strain through a jelly-bag2 add this liquor to that already drained off4 ,make a with a gill of water and a pound of white sugar to every two of liquor thus prepared2 stir in well and bottle1 and tightly cork4 ,a common way of making cherry bounce is to put wild cherries and whisky together in a jug and use the liquor as wanted4 ,,blackberry ,,cordial4 ,warm and squeeze the berries2 add to one pint of juice one pound of white sugar1 one-half ounce of powdered cinnamon1 one-fourth ounce of mace1 two teaspoonfuls of cloves4 ,boil all together for one-fourth of an hour2 strain the syrup1 and to each pint add a glass of ,french brandy4 ,two or three doses of a tablespoonful or less will check any slight diarrhoea4 ,when the attack is violent1 give a tablespoonful after each discharge until the complaint is in subjection4 ,it will arrest dysentery if given in season1 and is a pleasant and safe remedy4 ,excellent for children when teething4 ,,hop ,,beer4 ,take five quarts of water1 six ounces of hops1 boil it three hours2 then strain the liquor1 add to it five quarts of water1 four ounces of bruised ginger root2 boil this again twenty minutes1 strain and add four pounds of sugar4 ,when luke-warm put in a pint of yeast4 ,let it ferment2 in twenty-four hours it will be ready for bottling4 ,,ginger ,,beer4 ,put into a kettle two ounces of powdered ginger root 7or more if it is not very strong71 half an ounce of cream of tartar1 two large lemons1 cut in slices1 two pounds of broken loaf sugar and two gallons of soft boiling water4 ,simmer them over a slow fire for half an hour4 ,when the liquor is nearly cold1 stir into it a large tablespoonful of the best yeast4 ,after it has fermented1 which will be in about twenty-four hours1 bottle for use4 ,,spruce ,,beer4 ,allow an ounce of hops and a spoonful of ginger to a gallon of water4 ,when well boiled1 strain it and put in a pint of molasses1 or a pound of brown sugar1 and half an ounce or less of the essence of spruce2 when cool1 add a teacupful of yeast1 and put into a clean tight cask1 and let it ferment for a day or two1 then bottle it for use4 ,you can boil the sprigs of spruce fir in place of the essence4 ,,roman ,,punch4 ,no4 #a4 ,grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar4 ,squeeze the juice of the lemons and oranges2 cover it and let it stand until next day4 ,strain it through a sieve1 mix with the sugar2 add a bottle of champagne and the whites of eight eggs beaten to a stiff froth4 ,it may be frozen or not1 as desired4 ,for winter use snow instead of ice4 ,,roman ,,punch4 ,no4 #b4 ,make two quarts of lemonade1 rich with pure juice lemon fruit2 add one tablespoonful of extract of lemon4 ,work well and freeze2 just before serving1 add for each quart of ice half a pint of brandy and half a pint of ,jamaica rum4 ,mix well and serve in high glasses1 as this makes what is called a semi or half ice4 ,it is usually served at dinners as a coup de milieu4 ,,delicious ,,junket4 ,take two quarts of new milk1 warm it on the stove to about blood heat1 pour it into a glass or china bowl and stir into it two tablespoonfuls of prepared rennet1 two tablespoonfuls of powdered loaf sugar1 and a small wine-glassful of pale brandy4 ,let it stand till cold and eat with sugar and rich cream4 ,half the quantity can be made4 ,,raspberry ,,shrub4 ,one quart of raspberry juice1 half a pound of loaf sugar1 dissolved1 a pint of ,jamaica rum1 or part rum and brandy4 ,mix thoroughly4 ,bottle for use4 ,,sassafras ,,mead4 ,mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar1 a pint and a half of good ,west ,india molasses1 and a quarter of a pound of tartaric acid4 ,stir it well and when cool1 strain it into a large jug or pan1 then mix in a teaspoonful 7not more7 of essence of sassafras4 ,transfer it to clean bottles 7it will fill about half a dozen71 cork it tightly and keep it in a cool place4 ,it will be fit for use next day4 ,put into a box or boxes a quarter of a pound of carbonate of soda1 to use with it4 ,to prepare a glass of sassafras mead for drinking1 put a large tablespoonful of the mead into half a tumbler full of ice-water1 stir into it a half teaspoonful of the soda and it will immediately foam up to the top4 ,sassafras mead will be found a cheap1 wholesome and pleasant beverage for warm weather4 ,the essence of sassafras1 tartaric acid and carbonate of soda1 can1 of course1 be obtained at the druggist's4 ,,cream ,,soda ,,without ,,the ,,fountain4 ,coffee-sugar1 four pounds1 three pints of water1 three nutmegs1 grated1 the whites of ten eggs1 well beaten1 gum arabic1 one ounce1 twenty drops of oil of lemon1 or extract equal to that amount4 ,by using oils or other fruits1 you can make as many flavors from this as you desire4 ,mix all and place over a gentle fire1 and stir well about thirty minutes2 remove from the fire and strain1 and divide into two parts2 into one-half put eight ounces of bicarbonate of soda1 into the other half put six ounces of tartaric acid4 ,shake well1 and when cold they are ready for use by pouring three or four spoonfuls from both parts into separate glasses1 each one-third full of water4 ,stir each and pour together1 and you have a nice glass of cream soda which you can drink at your leisure1 as the gum and eggs hold the gas4 ,,wine ,,whey4 ,sweeten one pint of milk to taste1 and when boiling1 throw in two wine-glasses of sherry2 when the curd forms1 strain the whey through a muslin bag into tumblers4 ,,lemon ,,syrup4 ,take the juice of twelve lemons2 grate the rind of six in it1 let it stand over night2 then take six pounds of white sugar and make a thick syrup4 ,when it is quite cool1 strain the juice into it1 and squeeze as much oil from the grated rind as will suit the taste4 ,put in bottles1 securely corked1 for future use4 ,a tablespoonful in a goblet of water will make a delicious drink on a hot day4 ,,for ,a ,,summer ,,draught4 ,the juice of one lemon1 a tumblerful of cold water1 pounded sugar to taste1 half a small teaspoonful of carbonate of soda4 ,squeeze the juice from the lemon2 strain and add it to the water1 with sufficient pounded sugar to sweeten the whole nicely4 ,when well mixed1 put in the soda1 stir well and drink while the mixture is in an effervescing state4 ,,noyeau ,,cordial4 ,to one gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds4 ,mix well together and allow to stand forty-eight hours2 covered closely2 now strain through thick flannel and bottle4 ,this liquor will be much improved by adding half a pint of apricot or peach juice4 ,,egg ,,nog4 ,beat the yolks of twelve eggs very light1 stir in as much white sugar as they will dissolve1 pour in gradually one glass of brandy to cook the egg1 one glass of old whisky1 one grated nutmeg1 and three pints of rich milk4 ,beat the whites to a froth and stir in last4 ,,egg ,,flip1 ,,or ,,mulled ,,ale4 ,boil one quart of good ale with some nutmeg2 beat up six eggs and mix them with a little cold ale2 then pour the hot ale to it1 pour it back and forth several times to prevent its curdling2 warm and stir it till sufficiently thick2 add a piece of butter or a glass of brandy and serve it with dry toast4 ,,milk ,,punch4 ,one pint of milk made very sweet2 a wine-glassful of brandy or rum1 well stirred together2 grate a little nutmeg over the top of the glasses4 ,serve with a straw in each glass4 ,,fine ,,milk ,,punch4 ,,pare off the yellow rind of four large lemons and steep it for twenty-four hours in a quart of brandy or rum4 ,then mix with it the juice of the lemons1 a pound and a half of loaf sugar1 two grated nutmegs and a quart of water4 ,add a quart of rich unskimmed milk1 made boiling hot1 and strain the whole through a jelly-bag4 ,you may either use it as soon as it is cold1 or make a larger quantity 7in the above proportions7 and bottle it4 ,it will keep several months4 ,,to ,,make ,,hot ,,punch4 ,half a pint of rum1 half a pint of brandy1 quarter of a pound of sugar1 one large lemon1 half a teaspoonful of nutmeg1 one pint of boiling water4 ,rub the sugar over the lemon until it has absorbed all the yellow part of the skin1 then put the sugar into a punch bowl2 add the lemon juice 7free from pips7 and mix these two ingredients1 well together4 ,pour over them the boiling water1 stir well together1 add the rum1 brandy and nutmeg2 mix thoroughly and the punch will be ready to serve4 ,it is very important in making good punch that all the ingredients are thoroughly incorporated2 and to insure success1 the processes of mixing must be diligently attended to4 7,this is an old-style punch47 ,,lemonade4 ,three lemons to a pint of water makes strong lemonade2 sweeten to your taste4 ,,strawberry ,,water4 ,take one cupful of ripe hulled berries2 crush with a wooden spoon1 mixing with the mass a quarter of a pound of pulverized sugar and half a pint of cold water4 ,pour the mixture into a fine sieve1 rub through and filter till clear2 add the strained juice1 of one lemon and one and a half pints of cold water1 mix thoroughly and set in ice chest till wanted4 ,this makes a nice1 cool drink on a warm day and easily to be made in strawberry season4 ,,strawberry ,,and ,,raspberry ,,syrup4 ,mash the fresh fruit1 express the juice and to each quart add three and a half pounds of granulated sugar4 ,the juice1 heated to #ahj ,fahrenheit1 and strained or filtered previous to dissolving the sugar1 will keep for an indefinite time1 canned hot in glass jars4 ,the juice of soft fruits is best when allowed to drop therefrom by its own weight2 lightly mash the fruit and then suspend in a cloth1 allowing the juice to drop in a vessel beneath4 ,many housekeepers1 after the bottles and jars are thoroughly washed and dried1 smoke them with sulphur in this way3 ,take a piece of wire and bend it around a small piece of brimstone the size of a bean2 set the brimstone on fire1 put it in the jar or bottle1 bending the other end over the mouth of the vessel1 and cover with a cork2 after the brimstone has burned away1 fill the vessel with the syrup or preserves and cover tightly4 ,there is no sulphurous taste left by the process4 ,,koumiss4 ,koumiss is prepared by dissolving four ounces of white sugar in one gallon of skimmed milk1 and placing in bottles of the capacity of one quart2 add two ounces of baker's yeast or a cake of compressed yeast to each bottle4 ,cork and tie securely1 set in a warm place until fermentation is well under way1 and lay the bottles on their sides in a cool cellar4 ,in three days1 fermentation will have progressed sufficiently to permit the koumiss to be in good condition4 ,,pineapple ,,vinegar4 ,cover sliced pineapples with pure cider vinegar2 let them stand three or four days1 then mash and strain through a cloth as long as it runs clear2 to every three quarts of juice add five pounds of sugar4 ,boil it altogether about ten minutes1 skim carefully until nothing rises to the surface1 take from the fire2 when cool1 bottle it4 ,blackberries and raspberries1 and1 in fact1 any kind of highly flavored fruit1 is fine2 a tablespoonful in a glass of ice-cold water1 to drink in warm weather4 ,,raspberry ,,vinegar4 ,no4 #a4 ,put a quart of raspberries into a suitable dish1 pour over them a quart of good vinegar1 let it stand twenty-four hours1 then strain through a flannel bag and pour this liquor on another quart of berries2 do this for three or four days successively and strain it2 make it very sweet with loaf sugar2 bottle and seal it4 ,,raspberry ,,vinegar4 ,,no4 #b4 ,turn over a quart or ripe raspberries1 mashed1 a quart of good cider vinegar1 add one pound of white sugar1 mix well1 then let stand in the sun four hours4 ,strain it1 squeeze out the juice and put in a pint of good brandy4 ,seal it up in bottles1 air-tight1 and lay them on their sides in the cellar2 cover them with sawdust4 ,when used1 pour two tablespoonfuls to a tumblerful of ice-water4 ,fine4 ,,home-,,made ,,table ,,vinegar4 ,put in an open cask four gallons of warm rain-water1 one gallon of common molasses and two quarts of yeast2 cover the top with thin muslin and leave it in the sun1 covering it up at night and when it rains4 ,in three or four weeks it will be good vinegar4 ,if cider can be used in place of rain-water the vinegar will make much sooner--will not take over a week to make a very sharp vinegar4 ,excellent for pickling purposes4 ,,very ,,strong ,,table ,,vinegar4 ,take two gallons of good cider and thoroughly mix it with two pounds of new honey1 pour into your cask or bottle and let it stand from four to six months1 when you will have vinegar so strong that it cannot be used at table without diluting with water4 ,it is the best ever procured for pickling purposes4 ,,pineapple-,,ade4 ,pare and slice some very ripe pineapples2 then cut the slices into small pieces4 ,put them with all their juice into a large pitcher1 and sprinkle among them plenty of powdered white sugar4 ,pour on boiling water1 allowing a small half pint to each pineapple4 ,cover the pitcher and let it stand till quite cool1 occasionally pressing down the pineapple with a spoon4 ,then set the pitcher for a while in ice4 ,lastly1 strain the infusion into another vessel and transfer it to tumblers1 putting into each glass some more sugar and a bit of ice4 ,this beverage will be found delicious4 ,,seidlitz ,,powders4 ,fold in a white paper a mixture of one drachm of ,rochelle salts and twenty-five grains of carbonate of soda1 in a blue paper twenty grains of tartaric acid4 ,they should all be pulverized very finely4 ,put the contents of the white paper into a tumbler1 not quite half full of cold water1 and stir it till dissolved4 ,then put the mixture from the blue paper into another tumbler with the same quantity of water1 and stir that also4 ,when the powders are dissolved in both tumblers1 pour the first into the other1 and it will effervesce immediately4 ,drink it quickly1 while foaming4 ,,inexpensive ,,drink4 ,a very nice1 cheap drink which may take the place of lemonade and be found fully as healthful is made with one cupful of pure cider vinegar1 half a cupful of good molasses1 put into one quart pitcher of ice-water4 ,a tablespoonful of ground ginger added makes a healthful beverage4 ,illustration ,,the ,,varieties ,,of ,,seasonable ,,food ,,to ,,be ,,obtained ,,in ,,our ,,markets ,,during ,,the ,,year4 ,,january4 ,,meats4--,beef1 mutton1 pork1 lamb4 ,,poultry ,,and ,,game4--,rabbits1 hares1 partridges1 woodcocks1 grouse or prairie chickens1 snipes1 antelope1 quails1 swans1 geese1 chickens1 capons1 tame pigeons1 wild ducks1 the canvas-back duck being the most popular and highly prized2 turkeys4 ,,fish4--,haddock1 fresh codfish1 halibut1 flounders1 bass1 fresh salmon1 turbot4 ,frozen fresh mackerel is found in our large cities during this month2 also frozen salmon1 red-snapper1 shad1 frozen bluefish1 pickerel1 smelts1 green turtle1 diamond-back terrapin1 prawns1 oysters1 scallops1 hard crabs1 white bait1 finnan haddie1 smoked halibut1 smoked salmon4 ,,vegetables4--,cabbage1 carrots1 turnips1 parsnips1 beets1 pumpkins1 chives1 celery1 winter squash1 onions1 white and sweet potatoes1 ,jerusalem artichokes1 chiccory1 ,brussels-sprouts1 kale-sprouts1 oyster plant1 leeks1 cress1 cauliflower4 ,garden herbs1 both dry and green1 being chiefly used in stuffing and soups1 and for flavoring and garnishing certain dishes1 are always in season1 such as sage1 thyme1 sweet basil1 borage1 dill1 mint1 parsley1 lavender1 summer savory1 etc41 may be procured green in the summer and dried in the winter4 ,,february4 ,,meats4--,beef1 mutton1 pork1 lamb1 antelope4 ,,poultry ,,and ,,game4--,partridges1 hares1 rabbits1 snipes1 capons1 pheasants1 fowls1 pullets1 geese1 ducks1 turkeys1 wild ducks1 swan1 and pigeons4 ,,fish4--,halibut1 haddock1 fresh codfish1 striped bass1 eels1 fresh salmon1 live lobsters1 pompano1 sheep's-head1 red-snapper1 white perch1 a panfish1 smelts--green and frozen2 shad1 herring1 salmon-trout1 whitefish1 pickerel1 green turtle1 flounders1 scallops1 prawns1 oysters1 soft-shell crabs--which are in excellent condition this month2 hard crabs1 white bait1 boneless dried codfish1 finnan haddie1 smoked halibut1 smoked salmon4 ,,vegetables4--,white potatoes1 sweet potatoes1 cabbage1 onions1 parsnips1 oyster plant1 okra1 celery1 chiccory1 carrots1 turnips1 ,jerusalem artichokes1 ,french artichokes1 ,brussels-sprouts1 beets1 mushrooms raised in hot houses1 pumpkins1 winter squash1 dry shallots and garden herbs for seasoning put up in the dried state4 ,,march4 ,,meats4--,beef1 veal1 mutton1 lamb1 pork4 ,,poultry ,,and ,,game4--,chickens1 turkeys1 ducks1 rabbits1 snipes1 wild pigeons1 capons4 ,,fish4--,striped bass1 halibut1 salmon1 live codfish1 chicken halibut1 live lobster1 ,spanish mackerel1 flounders1 sheep's-head1 pompano1 grouper1 red-snapper4 ,shad are plentiful this month4 ,herring1 salmon-trout1 sturgeon1 whitefish1 pickerel1 yellow perch1 catfish1 green turtle1 terrapin1 scallops1 soft-shell clams1 oysters1 prawns1 smoked salmon1 smoked halibut1 smoked haddock1 salt codfish4 ,,vegetables4--,cabbage1 turnips1 carrots1 parsnips1 artichokes1 white potatoes1 sweet potatoes1 onions1 leeks1 radishes1 ,brussels-sprouts1 celery1 mushrooms1 salsify-chives1 cress1 parsley and other garden herbs1 greens1 rhubarb and cucumbers raised in hot beds4 ,,april4 ,,meats4--,beef1 veal1 pork1 mutton1 lamb4 ,,poultry ,,and ,,game4--,chickens1 fowls1 green geese1 young ducks1 capons1 golden plover1 squabs1 wild ducks4 ,,fish4--,haddock1 fresh cod1 striped bass1 halibut1 eels1 chicken halibut1 live lobsters1 salmon1 white perch1 flounders1 fresh mackerel1 sheep's-head1 smelts1 red-snapper1 bluefish1 skate or ray fish1 shad1 whitefish1 brook trout1 salmon-trout1 pickerel1 catfish1 prawns1 crayfish1 green turtle1 oysters1 scallops1 frogs' legs1 clams1 hard crabs1 white bait1 smoked halibut1 smoked salmon1 smoked haddock1 salt mackerel1 salt codfish4 ,,vegetables4--,onions1 white and sweet potatoes1 kale-sprouts1 rhubarb1 artichokes1 turnips1 radishes1 ,brussels-sprouts1 okra1 cabbage1 parsnips1 mushrooms1 cress1 carrots1 beets1 dandelion1 egg plant1 leeks1 lettuce1 cucumbers1 asparagus1 string beans1 peas1 chives4 ,,may4 ,,meats4--,beef1 veal1 mutton1 lamb1 pork4 ,,poultry ,,and ,,game4--,fowls1 pigeons1 spring chickens1 young ducks1 chickens1 green geese1 young turkeys4 ,,fish4--,halibut1 haddock1 striped bass1 salmon1 flounders1 fresh mackerel1 ,spanish mackerel1 blackfish1 pompano1 butterfish1 weakfish1 kingfish1 porgies1 shad1 bluefish1 clams1 brook-trout1 whitefish1 carp1 crayfish1 prawns1 green turtle1 soft crabs1 frogs' legs1 smoked fish4 ,,vegetables4--,new potatoes1 sweet potatoes1 cabbage1 young onions1 asparagus1 beets1 carrots1 kidney beans1 string beans1 lettuce1 tomatoes1 cauliflower1 peas1 turnips1 squash1 rhubarb1 spinach1 radishes1 artichokes1 sorrel1 egg-plant1 cucumbers1 salads generally4 ,,june4 ,,meats4--,beef1 veal1 mutton1 lamb4 ,,poultry ,,and ,,game4--,chickens1 geese1 ducks1 young turkeys1 plovers1 ,pigeons4 ,,fish4--,fresh salmon1 striped bass1 halibut1 fresh mackerel1 flounders1 kingfish1 blackfish1 weakfish1 butterfish1 pompano1 ,spanish mackerel1 porgies1 sheeps-head1 sturgeon1 sea bass1 bluefish1 skate or rayfish1 carp1 black bass1 crayfish1 lobsters1 eels1 white bait1 frogs' legs1 soft crabs1 clams4 ,,vegetables4--,potatoes1 spinach1 cauliflower1 string beans1 peas tomatoes1 asparagus1 carrots1 artichokes1 parsnips1 onions1 cucumbers1 lettuce1 radishes1 cress1 oyster plant1 egg plant1 rhubarb and all kinds of garden herbs1 sorrel1 horse-radish4 ,,july4 ,,meats4--,beef1 veal1 mutton1 lamb1 pork4 ,,poultry ,,and ,,game4--,fowls1 chickens1 pigeons1 plovers1 young geese1 turkey-plouts1 squabs1 doe-birds1-tame rabbits4 ,,fish4--,spanish mackerel1 striped bass1 fresh mackerel1 blackfish1 kingfish1 flounders1 salmon1 cod1 haddock1 halibut1 pompano1 butterfish1 a sweet panfish1 sheep's-head1 porgies1 sea bass1 weakfish1 swordfish1 tantog1 bluefish skate1 brook trout1 crayfish1 black bass1 moonfish--a fine baking or boiling fish2 pickerel1 perch1 eels1 green turtle1 frogs' legs1 soft crabs1 white bait1 prawns1 lobsters1 clams4 ,,vegetables4--,potatoes1 asparagus1 peas1 green string beans1 butter beans1 artichokes1 celery1 lettuce1 carrots1 salsify1 tomatoes1 spinach1 mushrooms1 cabbage onions1 endive1 radishes1 turnips1 mint1 various kinds of greens and salads4 ,,august4 ,,meats4--,beef1 veal1 mutton1 lamb1 pork4 ,,poultry ,,and ,,game4--,venison1 young ducks1 green geese1 snipe1 plover1 turkeys1 guinea-fowls1 squabs1 wild pigeons1 woodcock1 fowls4 ,,fish--,striped bass1 cod1 halibut1 haddock1 salmon1 flounders1 fresh mackerel1 ponito1 butterfish1 sea bass1 kingfish1 sheep's-head1 porgies1 bluefish1 moonfish1 brook trout1 eels1 black bass1 crayfish1 skate or rayfish1 catfish1 green turtle1 white bait1 squid1 frogs' legs1 soft crabs1 prawns1 clams4 ,,vegetables4--,carrots1 artichokes1 onions1 string beans1 lima beans1 cauliflower ,irish potatoes1 sweet potatoes1 green corn1 tomatoes1 peas1 summer squash1 cucumbers1 radishes1 lettuce1 celery1 rhubarb1 beets1 greens1 mushrooms1 chives4 ,,september4 ,,meat4--,beef1 veal1 mutton1 lamb1 pork1 venison4 ,,poultry ,,and ,,game4--,larks1 woodcock1 snipe1 wild pigeons1 squabs1 young geese1 young turkeys1 plover1 wild ducks1 wild geese1 swans and brant fowls1 reed-birds1 grouse1 doe-birds1 partridges4 ,,fish4--,salmon1 halibut codfish1 pompano1 striped bass1 haddock1 cero1 a large fish similar to the ,spanish mackerel2 flounders1 fresh mackerel1 blackfish1 ,spanish mackerel1 butterfish1 whitefish1 weakfish1 smelts1 porgies1 squids1 pickerel1 crayfish1 catfish1 bluefish1 wall-eyed pike1 sea bass1 skate1 carp1 prawns1 white bait1 frogs' legs1 hard crabs1 moonfish1 soft crabs1 herrings1 lobsters1 clams4 ,,vegetables4--,potatoes1 cabbages1 turnips1 artichokes1 peas1 beans1 carrots1 onions1 salsify1 mushrooms1 lettuce1 sorrel1 celery1 cauliflower1 ,brussels sprouts1 sweet potatoes1 squash1 rhubarb1 green-peppers1 parsnips1 beets1 green corn1 tomatoes1 cress4 ,,october4 ,,meats4--,beef1 veal1 mutton1 lamb1 pork1 venison1 antelope4 ,,poultry ,,and ,,game4--,turkeys1 geese1 fowls1 pullets1 chickens1 wild ducks1 the canvas-back duck being the most highly prized1 for its delicate flavor2 woodcock1 grouse1 pheasants1 pigeons1 partridges1 snipes1 reed-birds1 golden plover1 gray plover1 squabs4 ,,fish4--,striped bass1 fresh cod1 halibut1 haddock1 ,spanish mackerel1 fresh mackerel1 cero1 flounders1 pompano1 weakfish1 white perch1 grouper1 sheep's-head1 whitefish1 bluefish1 pickerel1 red-snapper1 yellow perch1 smelts1 sea bass1 black bass1 cisco1 wall-eyed pike1 crayfish1 carp1 salmon-trout1 spotted bass1 terrapin1 frogs' legs1 hard crabs1 soft crabs1 white bait1 green turtle1 scallops1 eels1 lobsters1 oysters4 ,,vegetables4--,potatoes1 cabbages1 turnips1 carrots1 cauliflowers1 parsnips1 string beans1 peas1 lima beans1 corn1 tomatoes1 onions1 spinach1 salsify1 egg plant1 beets1 pumpkins1 endive1 celery1 parsley1 squash1 cucumbers1 mushrooms1 sweet herbs of all kinds1 salads of all kinds1 garlic1 shallots4 ,,november4 ,,meats4--,beef1 veal1 mutton1 pork1 venison1 antelope4 ,,poultry ,,and ,,game4--,rabbits1 hares1 pheasants1 woodcock1 partridges1 quails1 snipe1 grouse1 wild ducks1 wild geese1 fowls1 turkeys1 pigeons4 ,,fish4--,striped bass1 fresh cod1 halibut1 haddock1 salmon1 fresh mackerel1 blackfish1 whitefish1 bluefish1 catfish1 redfish or spotted bass1 black bass1 yellow perch1 skate1 red-snapper1 salmon-trout1 pickerel1 shad1 wall-eyed pike1 cisco1 crayfish1 terrapin1 green turtle1 scallops1 prawns1 white bait1 frogs' legs1 hard crabs1 oysters4 ,,vegetables4--,potatoes1 carrots1 parsnips1 turnips1 onions1 dried beans1 artichokes1 cabbages1 beets1 winter squash1 celery1 parsley1 pumpkins1 shallots1 mushrooms1 chiccory1 all sorts of salads and sweet herbs4 ,,december4 ,,meats4--,beef1 veal1 mutton1 pork1 venison4 ,,poultry ,,and ,,game4--,rabbits1 hares1 grouse1 pheasants1 woodcock1 snipe1 partridges1 turkey1 fowls1 chickens1 pullets1 geese1 wild geese1 ducks1 wild duck1 tame duck1 canvas-back duck1 quails4 ,,fish4--,turbot1 sturgeon1 haddock1 halibut1 eels1 striped bass1 flounders1 salmon1 fresh cod1 blackfish1 whitefish1 grouper1 cusk1 shad1 mullet1 a sweet panfish1 black bass1 yellow perch1 salmon-trout1 pickerel1 cisco1 skate1 wall-eyed pike1 terrapin1 crayfish1 green turtle1 prawns1 hard crabs1 soft crabs1 scallops1 frogs' legs1 oysters4 ,,vegetables4--- ,potatoes1 cabbages1 onions1 winter squash1 beets1 turnips1 pumpkins1 carrots1 parsnips1 dried beans1 dried peas1 mushrooms1 parsley1 shallots1 ,brussels-sprouts1 leeks1 horse-radish1 garlic1 mint1 sage and small salads4 ,garden herbs which are mostly used for stuffings and for flavoring dishes1 soups1 etc41 or for garnishing1 may be found either green or dried the year round1 always in season4 ,melons can be had at most of our markets from ,july #ast until the #aeth of ,october2 they are received from the ,south in the early part of the season1 and are not as fresh and good as those ripened in our own vicinity4 ,illustration ,,menus ,,breakfast1 ,,lunch ,,and ,,dinner ,,for ,,the ,,holidays ,and for a ,week in ,each ,month ,in the ,year4 99 99 99 99 99 ,,january4 ,,new ,,year',s ,,day4 ,,breakfast4 ,baked ,apples #eae4 ,hominy #bgd4 ,boiled ,white ,fish #ei4 ,ham ,omelet #bcc4 ,potatoes la ,crme #aic4 ,parker ,house ,rolls #bec4 ,crullers #cag4 ,toast #bgf4 ,coffee #deh4 ,,supper4 ,cold ,roast ,turkey #hb4 ,boston ,oyster ,pie #gf4 ,celery ,salad #agd4 ,baked ,sweet ,potatoes #aih4 ,rusks #bef4 ,fruit ,cake #bij4 ,sliced ,oranges4 ,tea #dfj4 ,,dinner4 ,oysters on ,half ,shell4 ,julienne ,soup #cc4 ,baked ,pickerel #ea4 ,roast ,turkey #hb1 ,oyster ,stuffing #hc4 ,mashed ,potatoes #aib4 ,boiled ,onions #aih4 ,baked ,winter ,squash #bab4 ,cranberry ,sauce #afc4 ,chicken ,pie #hi4 ,plain ,celery #age4 ,lobster ,salad #aga4 ,olives4 ,spiced ,currants #ahi4 ,english ,plum ,pudding #cif1 ,wine ,sauce #dag4 ,mince ,pie #cch4 ,orange-water ,ice #chj4 ,fancy ,cakes #caj4 ,cheese4 ,fruits4 ,nuts4 ,raisins4 ,confectionery4 ,coffee #deh4 ,,sunday4 ,,breakfast4 ,oranges4 ,oatmeal1 with ,cream #bgd4 ,broiled ,mutton ,chops #aci4 ,tomato ,sauce #aei4 ,favorite ,warmed ,potatoes #aie4 ,eggs on ,toast #bgi4 ,graham ,gems #bei4 ,wheat ,bread #bdj4 ,coffee #deh4 ,,supper4 ,potted ,ham #aeb4 ,cheese ,cream ,toast #bbc4 ,celery ,salad #agd4 ,cold ,raised ,biscuit #bea4 ,gooseberry ,jam #dce4 ,citron ,cake #bie4 ,tea #dfj4 ,,dinner4 ,oysters on ,half ,shell4 ,mock ,turtle ,soup #ci4 ,boiled ,halibut #eg1 ,sauce ,maitre d',hotel #afj4 ,roast ,haunch of ,venison #ajd1 ,currant ,jelly #dca4 ,potato ,croquettes ,no4 #a #aif4 ,creamed ,parsnips #bjd4 ,celery4 ,pickled ,white ,cabbage #ahb4 ,chicken ,patties #hh4 ,baked ,lemon ,pudding #cii4 ,jelly ,kisses #cgb4 ,raisins4 ,nuts4 ,fruit4 ,coffee #deh4 ,,monday4 ,,breakfast4 ,baked ,apples #eae4 ,boiled ,rice #bge4 ,pork ,cutlets #adg4 ,waffles #bfj1 with ,maple ,syrup4 ,potato ,fillets #aif4 ,toast #bgf4 ,coffee #deh4 ,,luncheon4 ,cold ,roast ,venison #ajd4 ,broiled ,oysters #gc4 ,potato ,salad #age4 ,rye ,drop-cakes #bfa4 ,canned ,peaches #dci4 ,tea #dfj4 ,,dinner4 ,macaroni ,soup #dj4 ,boiled ,leg of ,mutton #acg1 ,caper ,sauce #aeh4 ,potatoes la ,delmonico #aig4 ,steamed ,cabbage #bja4 ,cheese ,fondu #bbb4 ,cucumber ,pickles #ahj4 ,boston ,cream ,pie #cca4 ,sliced ,oranges4 ,crackers4 ,cheese4 ,coffee #deh4 ,,tuesday4 ,,breakfast4 ,raspberry ,jam #dcf4 ,hominy #bgd4 ,saratoga ,chips #aic4 ,porterhouse ,steak #aaj4 ,french ,griddle-cakes #bfe4 ,brown ,bread #bdd4 ,coffee #deh4 ,,luncheon4 ,scrambled ,mutton #ada4 ,welsh ,rarebit #bbd4 ,olives4 ,hominy ,croquettes #bgd4 ,currant ,jelly #dca4 ,molasses ,cup ,cake #cjh4 ,chocolate #dfa4 ,,dinner4 ,oyster ,soup #df4 ,roast ,loin of ,pork #ade4 ,apple ,sauce #afb4 ,boiled ,sweet ,potatoes #aih4 ,scalloped ,onions #aii4 ,stewed ,carrots #bac4 ,pickled ,green ,peppers #ahc4 ,royal ,sago ,pudding #dja4 ,sweet ,sauce #dba4 ,crullers #cag4 ,fruit4 ,cheese4 ,coffee #deh4 ,,wednesday4 ,,breakfast4 ,old-fashioned ,apple ,sauce #afb4 ,fried ,mush #bgc4 ,pork ,tenderloins #adg4 ,fried ,sweet ,potatoes #aih4 ,parker ,house ,rolls #bec4 ,omelet #bcj4 ,wheat ,bread #bdj4 ,coffee #deh4 ,,luncheon4 ,cold ,roast ,pork #ade4 ,stewed ,codfish #fd4 ,green ,tomato ,pickles #aha4 ,rusks #bef4 ,strawberry ,jam #dce4 ,tea #dfj4 ,,dinner4 ,beef ,soup #ca4 ,roast ,fillet of ,veal #abg4 ,tomato ,sauce #aei4 ,browned ,potatoes #aib4 ,macaroni la ,crme #bag4 ,parsnip ,fritters #bjc4 ,piccalili #ahf4 ,lemon ,pie #cbh4 ,cocoanut ,tarts #cda4 ,cheese4 ,coffee #deh4 ,,thursday4 ,,breakfast4 ,stewed ,peaches4 ,corn ,meal ,mush #bgc4 ,stewed ,beef ,kidney #abd4 ,egg ,muffins #beg4 ,crisp ,potatoes #aie4 ,ham ,toast #bgi4 ,coffee #deh4 ,,luncheon4 ,veal ,croquettes #abi4 ,sardines4 ,cold ,slaw #agc4 ,cheese ,toast #bgg4 ,canned ,plums #ddb4 ,soft ,ginger ,cake #cjf4 ,cocoa #dfa4 ,,dinner4 ,chicken ,cream ,soup #cd4 ,boiled ,corned ,beef #aah4 ,boiled ,potatoes #aib4 ,boiled ,turnips #bad4 ,boiled ,cabbage #bjj4 ,beets ,boiled #baj4 ,charlotte ,russe #cfa4 ,preserved ,strawberries #dbe4 ,fruit ,jumbles #cae4 ,fruit4 ,coffee #deh4 ,,friday4 ,,breakfast4 ,orange ,marmalade #dcd4 ,oat ,flakes #bge4 ,codfish ,balls #fc4 ,baked ,eggs on ,toast #bgi4 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,soup #da4 ,roast ,spare ,rib #adf1 ,cranberry ,sauce #afc4 ,browned ,potatoes #aib4 ,stewed ,carrots #bac4 ,boiled ,onions #aih4 ,plain ,celery4 ,boiled ,rice ,dumplings with ,custard ,sauce #chd4 ,pastry ,sandwiches #cab4 ,fruit4 ,coffee #deh4 ,,tuesday4 ,,breakfast4 ,stewed ,prunes4 ,boiled ,rice #bge4 ,pork ,chops and ,fried ,apples #adg4 ,warmed ,potatoes #aie4 ,buckwheat ,cakes #bff4 ,wheat ,bread #bdj4 ,coffee #deh4 ,,luncheon4 ,sliced ,head ,cheese #aed4 ,bread ,omelet #bcd4 ,parsnip ,fritters #bjc4 ,cold ,slaw #agc4 ,graham ,bread #bdc4 ,mince ,pie #cch4 ,tea #dfj4 ,,dinner4 ,scotch ,mutton ,broth #cb4 ,boiled ,turkey #hd1 ,oyster ,dressing #hc4 ,mashed ,potatoes #aib4 ,baked ,squash #bab4 ,boiled ,parsnips #bjc4 ,piccalili #ahf4 ,baked ,corn ,meal ,pudding #cic1 ,hard ,sauce #dbj4 ,apple ,tarts #cdb4 ,cheese4 ,coffee #deh4 ,,wednesday4 ,,breakfast4 ,cider ,apple ,sauce #afb4 ,hominy #bgf4 ,broiled ,rabbits #ajc4 ,codfish ,balls #fc4 ,potato ,fillets #aif4 ,continental ,hotel ,waffles #bfj4 ,dry ,toast #bgf4 ,coffee #deh4 ,,luncheon4 ,turkey ,hash #he4 ,rice ,croquettes #bgd4 ,lobster ,salad #aga4 ,raised ,biscuits #bea4 ,almond ,custard #cdg4 ,cocoa #dfa4 ,,dinner4 ,oyster ,soup #df4 ,sliced ,beef ,tongue #abd1 ,brown ,sauce #afa4 ,potato ,puffs #aic4 ,steamed ,cabbage #bja4 ,lamb ,sweetbreads #adb1 with ,tomato ,sauce #aei4 ,birds' ,nest ,pudding #chg1 ,plain ,sauce #dbj4 ,crackers4 ,cheese4 ,coffee #deh4 ,,thursday4 ,,breakfast4 ,stewed ,peaches4 ,cracked ,wheat #bge4 ,mutton-,chops ,broiled #aci1 ,tomato ,sauce #aei4 ,saratoga ,chips #aic4 ,new ,england ,corn ,cake #bdf4 ,bakers' ,doughnuts #cag4 ,wheat ,bread #bdj4 ,coffee #deh4 ,,luncheon4 ,cold ,spiced ,tongue #abe4 ,cheese ,cream ,toast #bbc4 ,pickled ,onions #ahd4 ,fried ,sweet ,potatoes #aih4 ,twist ,bread #bdf4 ,layer ,cake #cjd1 with ,apple ,filling #bhh4 ,tea #dfj4 ,,dinner4 ,vegetable ,soup #db4 ,beef la ,mode #aac4 ,browned ,potatoes #aib4 ,boiled ,turnips #bad4 ,fried ,onions #aii4 ,oyster ,salad #agb4 ,snow ,pudding #dje4 ,squash ,pie #ccg4 ,nuts4 ,raisins4 ,coffee #deh4 ,,friday4 ,,breakfast4 ,apple ,sauce #afb4 ,oatmeal with ,cream #bgd4 ,white ,fish ,fried #ea4 ,grilled ,bacon #adi4 ,baked ,potatoes #aig4 ,feather ,griddle-cakes #bfb4 ,brown ,bread #bdd4 ,coffee #deh4 ,,luncheon4 ,cold ,pork and ,beans1 #adi4 ,beef ,croquettes #aba4 ,green ,tomato ,pickles #aha4 ,milk ,biscuits #bea4 ,angel ,cake #cjb4 ,preserved ,pears #dbg4 ,chocolate #dfa4 ,,dinner4 ,pea ,soup #dc1 with ,croutons #de4 ,codfish ,steaks #ff4 ,potato ,snow #aid4 ,baked ,beets #baj4 ,chicken1 with ,macaroni #if4 ,celery ,salad #agd4 ,baked ,apple ,dumplings #chd1 ,sweet ,sauce #dba4 ,bakers' ,custard ,pie #ccj4 ,cheese4 ,coffee #deh4 ,,saturday4 ,,breakfast4 ,bananas4 ,oat ,flakes #bge4 ,pork ,cutlets #adg4 ,oyster ,fritters #ge4 ,hasty ,cooked ,potatoes #aie4 ,graham ,griddle-cakes #bfd4 ,wheat ,bread #bdj4 ,coffee #deh4 ,,luncheon4 ,boiled ,tripe #abe4 ,chicken ,omelet #bcc4 ,potato ,salad #age4 ,french ,bread #bdf4 ,ginger ,cookies #cji4 ,preserved ,citron #dbh4 ,tea #dfj4 ,,dinner4 ,tapioca ,cream ,soup #da4 ,lamb ,stew #adc4 ,mashed ,potatoes #aib4 ,creamed ,parsnips #bjd4 ,boston ,pork and ,beans #adi4 ,cold ,slaw #agc4 ,apple ,fritters #bfg1 ,sugar ,sauce #dah4 ,lemon ,pie #cbh4 ,nuts4 ,raisins4 ,coffee #deh4 ,,special ,,menus4 ,,state ,,dinner ,,at ,,white ,,house4 ,blue ,points4 ,accompanied by3 ,haute ,sauterne4 ,amontillado4 ,,potages4 ,potage tortue l',anglaise ,consomm ,printanire ,royale4 ,,hors ,d',,oeuvres4 ,canap la ,russe4 ,timbales la ,talleyrand4 ,accompanied by3 ,rauenthaler ,berg4 ,,poissons4 ,saumon1 ,sauce ,hollandaise4 ,grenadines de ,bass4 ,pommes de ,terre ,duchesse4 ,cucumber ,salade4 ,accompanied by3 ,ernest ,jeroy4 ,,relev,s4 ,selle d',agneau1 ,sauce ,menthe4 ,filet de ,boeuf la ,richelieu4 ,accompanied by3 ,chateau ,margause4 ,,entrees4 ,ris de ,veau la ,perigneux4 ,cotelettes d',agneau d'or ,maison4 ,terrapin la ,maryland4 ,punch ,cardinal4 ,accompanied by3 ,clas de ,vougeot4 ,r,,ti4 ,canvas ,back ,duck4 ,,entremets4 ,german ,asparagus4 ,petite ,pois4 ,gele au ,champagne4 ,plombier aux ,framboise4 ,pudding ,diplomate4 ,caf4 ,liqueurs4 ,fruits4 ,fromage4 ,,mrs4 ,,cleveland',s ,,wedding ,,lunch4 ,,june #dth1 '#hh4 ,consomm en tasse4 ,soft ,shell ,crabs4 ,accompanied by3 ,chateau ,iquem4 ,coquilles de ,ris de ,vean4 ,snipes on ,toast4 ,lettuce and ,tomato ,salade4 ,accompanied by3 ,moet ,chandon4 ,fancy ,ice-cream4 ,cakes4 ,tea4 ,coffee4 ,fruits4 ,mottos4 ,,general ,,grant',s ,,birthday ,,dinner4 ,clams4 ,accompanied by3 ,haute ,sauterne4 ,,potages4 ,consomm ,imperatrice ,bisque de ,crabes4 ,accompanied by3 ,amontillado4 ,,varies ,,hors ,d',,oeuvre ,,varies4 ,bouches la ,rgence4 ,,poisson4 ,fruites de riviere ,hollandaise vert pr4 ,pommes de terre la ,parisienne4 ,coucombres4 ,accompanied by3 ,johannisberger4 ,,relev4 ,filet de ,boeuf la ,bernardi4 ,accompanied by3 ,ernest ,jeroy4 ,,entrees4 ,ailes de ,poulets la ,perigord4 ,petits ,pois au ,beune4 ,caisses de ris de ,vean l',italienne4 ,haricots verts4 ,asperges1 sauce ,crme4 ,sorbet ,fantaisie4 ,r,,ti4 ,squabs4 ,salade de ,laitue4 ,accompanied by3 ,nuits4 ,,entremets ,,sucres4 ,croute aux ,mille ,fruits4 ,cornets la ,chantilly4 ,gele la ,prunelle4 ,,pieces ,,montees4 ,glace ,varietees4 ,fruits4 ,petits ,fours4 ,caf4 ,,menu ,,for #d ,,covers4 ,huitres en ,coquille4 ,potage ,julienne aux ,quenelles4 ,paupiettes de ,turbots la ,joinville4 ,cucumbers4 ,pommes d',auphine4 ,filets ,mignons la ,provencale4 ,larded ,sweetbread la ,meissonire4 ,punch au ,kirsh4 ,quails ,bards sur ,cronstade4 ,lettuce ,salad4 ,german ,asparagus4 ,plombier aux ,fraises4 ,fruits4 ,caf4 ,fromage4 ,,menu ,,for #f ,,covers4 ,huitres en ,coquilles4 ,accompanied by3 ,sauterne4 ,pure ,st4 ,germain4 ,consomm ,pat d',italie4 ,accompanied by3 ,amontillado4 ,broiled ,blue ,fish1 ,maitre d',hotel4 ,cucumbers4 ,pommes ,duchesse4 ,accompanied by3 ,hochheimer4 ,small ,tenderloin ,sauts1 ,marrow ,sauce4 ,lamb ,chops la ,marechale4 ,accompanied by3 ,moet ,chandon4 ,croutes aux ,champignons la ,parisienne4 ,sorbet ,venetienne4 ,squabs with ,water-cresses4 ,accompanied by3 ,chateau ,latour4 ,lettuce and ,tomato ,salad4 ,artichauts1 ,sauce ,hollandaise4 ,crme ,bavaroise au ,chocolat4 ,fruits4 ,caf4 ,fromage4 ,,menu ,,for #h ,,covers4 ,huitres en ,coquille4 ,accompanied by3 ,haute ,sauterne4 ,bisque of ,lobster4 ,lamb ,broth with ,vegetables4 ,radishes4 ,olives4 ,accompanied by3 ,amontillado4 ,timbales l',ecossaise4 ,bass la ,rgence4 ,accompanied by3 ,rauenthaler ,berg4 ,potatoes ,windsor4 ,filet of ,beef ,larded la ,parisienne4 ,saddle of ,mutton1 ,currant ,jelly4 ,accompanied by3 ,ernest ,jeroy4 ,sweetbreads la ,pompadour4 ,terrapin la ,maryland4 ,accompanied by3 ,chateau ,latour4 ,cauliflower au ,gratin4 ,celery au ,jus4 ,punch ,maraschino4 ,canvas ,back ,duck4 ,lettuce ,salad4 ,souffl l',orange4 ,fruits4 ,caf4 ,fromage4 ,,menu ,,for #aj ,,covers4 ,consomm de ,volaille4 ,accompanied by3 ,haute ,sauterne4 ,huitres la ,poulette4 ,radishes4 ,olives4 ,bouches la ,bohemienne4 ,accompanied by3 ,johannisberger4 ,truites ,saumon au ,beurre de ,montpellier4 ,tartelette ,potatoes4 ,cucumbers4 ,filets ,mignon de ,boeuf la ,trianon4 ,cotelettes de ,pigeon1 ,marechale4 ,accompanied by3 ,moet ,chandon4 ,petits ,pois ,garnis de ,fleurous4 ,artichauts la ,barigoule4 ,punch ,romaine4 ,bcassines au ,cresson4 ,accompanied by3 ,chas4 de ,vougert4 ,lettuce ,salad4 ,pouding ,nesselrode4 ,fruits4 ,caf4 ,fromage4 ,,menu ,,for #ab ,,covers4 ,little ,neck ,clams4 ,accompanied by3 ,haute ,sauterne4 ,cream of ,asparagus4 ,consomm ,royal4 ,radishes4 ,olives4 ,accompanied by3 ,amontillado4 ,caviar sur ,toast4 ,pompano ,maitre d',hotel4 ,bass la ,rgence4 ,pommes ,parisienne4 ,accompanied by3 ,moselbluemchen4 ,cotelettes d',agneau la ,pure de ,clen4 ,filet of ,boeuf la ,pocahontas4 ,accompanied by3 ,moet ,chandon4 ,tarrapin la ,richelieu4 ,sorbet ,dunderberg4 ,canvas ,back ,ducks4 ,accompanied by3 ,nuits4 ,celery ,mayonnaise4 ,artichauts ,bottoms4 ,french ,peas4 ,omelette ,clestine4 ,fruits4 ,caf4 ,fromage4 ,,menu ,,for #bd ,,covers4 999999 ,huitres4 ,,potages4 ,consomm ,francatelli4 ,bisque d',ecrevisses4 ,,hors ,d',,oeuvre4 ,timbales la ,reynire4 ,,poisson4 ,filet ,turbot ,portugaise4 ,pommes de terre ,parisienne4 ,celery ,mayonnaise4 ,,relev4 ,selle d',agneau la ,colbert4 ,haricots verts4 ,,entrees4 ,ailes de ,poulets la ,hongroise4 ,cpes la ,bordelaise4 ,asperges ,sauce ,crme4 ,sorbet la ,prunelle4 ,r,,ti4 ,faisan rotes ,franqu de ,cailles4 ,,entremets ,,de ,,douceur4 ,croutes aux ,ananas4 ,glaces ,fantaisies4 ,fruits4 ,caf4 ,petits ,fours4 ,,buffet ,,for #a1jjj ,,people4 ,,cold ,,service4 ,consomm on ,tasse4 ,sandwiches4 ,caviar on ,toast4 ,radishes4 ,celery4 ,cold ,salmon ,mayonnaise4 ,lobster and ,shrimp ,salad4 ,westphalia ,ham la ,gele4 ,boned ,turkey4 ,galautine of ,faison4 ,cold ,game in ,season4 ,mayonnaise of ,chicken4 ,cold ,turkey4 ,fillet of ,beef4 ,game ,pig4 ,saddle of ,venison1 ,currant ,jelly4 ,russian ,salad4 ,neapolitaine ,ice-cream4 ,water ,ices4 ,nesselrode ,puddings4 ,claret and ,champagne ,jellies4 ,biscuits ,glace4 ,charlotte ,glace4 ,assorted ,cakes4 ,assorted ,candies4 ,tea4 ,coffee4 ,lemonade4 ,,management ,,and ,,direction ,,of ,,dinners ,,and ,,receptions ,,on ,,state ,,occasions ,,at ,,the ,,white ,,house4 ,etiquette as observed in ,european courts is not known at the ,white ,house4 ,the ,president's ,secretary issues invitations by direction of the ,president to the distinguished guests4 ,the ,usher in charge of the cloak-room hands to the gentleman on arrival an envelope containing a diagram of the table 7as cut shows71 whereon the name and seat of the respective guest and the lady he is to escort to dinner are marked4 ,illustration ,a card corresponding with his name is placed on the napkin belonging to the cover of the seat he will occupy4 ,the ,president's seat is in the middle of the table4 ,the most distinguished guests sit on his right and left4 ,if their wives are present they will occupy these seats1 and the gentlemen will be seated next to the ,president's wife whose seat is directly opposite the ,president4 ,official dinners all over the world are always served after the ,french fashion1 and are divided into three distinct parts4 ,two of them are served from the kitchen1 and the third from the pantry4 ,the first part of the dinner served ,french style includes from oysters on the shell to the sherbets4 ,the second service continues to the sweet dishes4 ,the third includes ice1 cakes1 fruits1 cheeses1 which are all understood as desserts1 and are dressed in the pantry4 ,all principal dishes which are artistically decorated are shown to the ,president first1 then are carried around the table before being carved by the ,steward in the pantry4 ,fancy folding of the napkins is considered out of fashion2 plain square folded1 so as to show monogram in the middle1 is much preferred4 ,the following diagram will illustrate the arrangement of the glasses on the table4 7,see diagram47 ,illustration3 ,,diagram ,,illustrating ,,how ,,to ,,arrange ,,glasses ,,on ,,table4 ,a--,plate4 ,i--,glass for ,sauterne4 ,,ii--,glass for ,sherry4 ,,iii--,glass for ,rhine ,wine4 ,,iv--,glass for ,water4 ,v--,glass for ,champagne4 ,,vi--,glass for ,burgundy4 ,flower decorations on the table are to be in flat designs1 so as not to obscure the view of the guests4 ,corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon1 with the name of the lady stamped on in gold letters4 ,gentlemen's bouttonieres consist only of one rosebud4 ,boquets for ladies are to be placed on the right side2 for gentlemen1 on the napkin next to card bearing his name4 ,printed menus are never used on any official occasion4 ,the private dinners menus are either printed or written on a plain card and placed on each cover4 ,liquors1 cordials1 cigars are served on a separate table after the ladies have retired to the parlor4 ,illustration ,,for ,,the ,,sick4 ,dishes for invalids should be served in the daintiest and most attractive way2 never send more than a supply for one meal2 the same dish too frequently set before an invalid often causes a distaste1 when perhaps a change would tempt the appetite4 ,when preparing dishes where milk is used1 the condition of the patient should be considered4 ,long cooking hardens the albumen and makes the milk very constipating2 then1 if the patient should be already constipated1 care should be taken not to heat the milk above the boiling point4 ,the seasoning of food for the sick should be varied according to the condition of the patient2 one recovering from illness can partake of a little piece of roast mutton1 chicken1 rabbit1 game1 fish1 simply dressed1 and simple puddings are all light food and easily digested4 ,a mutton chop1 nicely cut1 trimmed and broiled1 is a dish that is often inviting to an invalid4 ,as a rule1 an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces4 ,as there are so many small1 dainty dishes that can be made for this purpose1 it seems useless to try to give more than a small variety of them4 ,pudding can be made of prepared barley1 or tapioca1 well soaked before boiling1 with an egg added1 and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking2 a bread pudding from stale bread crumbs1 and a tiny cup-custard1 boiled in a small basin or cup2 also various drinks1 such as milk punch1 wine1 whey1 apple-toddy1 and various other nourishing drinks4 ,,beefsteak ,,and ,,mutton ,,chops4 ,select the tenderest cuts and broil over a clear1 hot fire4 ,let the steak be rare1 the chops well done4 ,salt and pepper1 lay between two hot plates three minutes and serve to your patient4 ,if he is very weak do not let him swallow anything except the juice1 when he has chewed the meat well4 ,the essence of rare beef1 roasted or broiled1 thus expressed1 is considered by some physicians to be more strengthening than beef tea prepared in the usual manner4 ,,beef ,,tea4 ,one pound of lean beef1 cut into small pieces4 ,put into a glass canning jar1 without a drop of water1 cover tightly and set in a pot of cold water4 ,heat gradually to a boil and continue this steadily for three or four hours1 until the meat is like white rags and the juice all drawn out4 ,season with salt to taste and1 when cold1 skim4 ,,veal ,,or ,,mutton ,,broth4 ,take a scrag-end of mutton 7two pounds71 put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice4 ,when it is coming to a boil1 skim it well1 then add half a teaspoonful of salt2 let it boil until half reduced1 then strain it and take off all the fat and it is ready for use4 ,this is excellent for an invalid4 ,if vegetables are liked in this broth1 take one turnip1 one carrot and one onion1 cut them in shreds and boil them in the broth half an hour4 ,in that case1 the barley may be served with the vegetables in broth4 ,,chicken ,,broth4 ,make the same as mutton or beef broth4 ,boil the chicken slowly1 putting on just enough water to cover it well1 watching it closely that it does not boil down too much4 ,when the chicken is tender1 season with salt and a very little pepper4 ,the yolk of an egg beaten light and added1 is very nourishing4 ,,oatmeal ,,gruel4 ,put four tablespoonfuls of the best grits 7oatmeal coarsely ground7 into a pint of boiling water4 ,let it boil gently1 and stir it often1 till it becomes as thick as you wish it4 ,then strain it1 and add to it while warm1 butter1 wine1 nutmeg1 or whatever is thought proper to flavor it4 ,salt to taste4 ,if you make a gruel of fine oatmeal1 sift it1 mix it first to a thick batter with a little cold water1 and then put it into the saucepan of boiling water4 ,stir it all the time it is boiling1 lifting the spoon gently up and down1 and letting the gruel fall slowly back again into the pan4 ,,corn ,,meal ,,gruel4 ,two tablespoonfuls of fine ,indian meal1 mixed smooth with cold water1 and a saltspoonful of salt2 add one quart of boiling water and cook twenty minutes4 ,stir it frequently1 and if it becomes too thick use boiling water to thin it4 ,if the stomach is not too weak1 a tablespoonful of cream may be used to cool it4 ,some like it sweetened and others like it plain4 ,for very sick persons1 let it settle1 pour off the top1 and give without other seasoning4 ,for convalescents1 toast a piece of bread as nicely as possible1 and put it in the gruel with a tablespoonful of nice sweet cream and a little ginger and sugar4 ,this should be used only when a laxative is allowed4 ,,egg ,,gruel4 ,beat the yolk of an egg with one tablespoonful of sugar2 pour one teacupful of boiling water on it1 add the white of an egg1 beaten to a froth1 with any seasoning or spice desired4 ,take warm4 ,,milk ,,porridge4 ,the same as arrowroot1 excepting it should be all milk1 and thickened with a scant tablespoonful of sifted flour2 let it boil five minutes1 stirring it constantly1 add a little cold milk1 give it one boil up1 and it is ready for use4 ,,arrowroot ,,milk ,,porridge4 ,one large cupful of fresh milk1 new if you can get it1 one cupful of boiling water1 one teaspoonful of arrowroot1 wet to a paste with sold water1 two teaspoonfuls of white sugar1 a pinch of salt4 ,put the sugar into the milk1 the salt into the boiling water1 which should be poured into a farina kettle4 ,add the wet arrowroot and boil1 stirring constantly until it is clear2 put in the milk and cook ten minutes1 stirring often4 ,give while warm1 adding hot milk should it be thicker than gruel4 ,,arrowroot ,,blanc ,,mange4 ,one large cupful of boiling milk1 one even tablespoonful of arrowroot rubbed to a paste with cold water1 two teaspoonfuls of white sugar1 a pinch of salt1 flavor with rose-water4 ,proceed as in the foregoing recipes1 boiling and stirring eight minutes4 ,turn into a wet mold1 and1 when firm1 serve with cream and powdered sugar4 ,,tapioca ,,jelly4 ,soak a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times2 after soaking three or four hours1 simmer it in a stewpan until it becomes quite clear1 stirring often2 add the juice of a lemon1 and a little of the grated peel1 also a pinch of salt4 ,sweeten to taste4 ,wine can be substituted for lemon1 if liked4 ,,slippery-,,elm ,,bark ,,tea4 ,break the bark into bits1 pour boiling water over it1 cover and let it infuse until cold4 ,sweeten1 ice1 and take for summer disorders1 or add lemon juice and drink for a bad cold4 ,,flax-,,seed ,,tea4 ,upon an ounce of unbruised flax-seed and a little pulverized liquorice-root pour a pint of boiling 7soft or rain7 water1 and place the vessel containing these ingredients near1 but not on1 the fire for four hours4 ,strain through a linen cloth4 ,make it fresh every day4 ,an excellent drink in fever accompanied by a cough4 ,,flax-,,seed ,,lemonade4 ,to a large tablespoonful of flax-seed1 allow a tumbler and a half of cold water4 ,boil them together till the liquid becomes very sticky4 ,then strain it hot over a quarter of a pound of pulverized sugar1 and an ounce of pulverized gum arabic4 ,stir it till quite dissolved1 and squeeze into it the juice of a lemon4 ,this mixture has frequently been found an efficacious remedy for a cold1 taking a wine-glass of it as often as the cough is troublesome4 ,,tamarind ,,water4 ,put tamarinds into a pitcher or tumbler till it is one-third full1 then fill up with cold water1 cover it1 and let it infuse for a quarter of an hour or more4 ,currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid4 ,,sago ,,jelly4 ,made the same as tapioca4 ,if seasoning is not advisable the sago may be boiled in milk1 instead of water1 and eaten plain4 ,rice jelly made the same1 using only half as much rice as sago4 ,,arrowroot ,,wine ,,jelly4 ,one cupful of boiling water1 one scant tablespoonful of arrowroot1 mixed with a little cold water1 one tablespoonful of sugar1 a pinch of salt1 one tablespoonful of brandy1 or three tablespoonfuls of wine4 ,excellent for a sick person without fever4 ,,hominy4 ,put to soak one pint of hominy in two and one-half pints of boiling water over night1 in a tin vessel with a tight cover2 in the morning add one-half pint of sweet milk and a little salt4 ,place on a brisk fire1 in a kettle of boiling water1 the tin vessel containing the hominy2 let boil one-half hour4 ,cracked wheat1 oatmeal1 mush1 are all good food for the sick4 ,,chicken ,,jelly4 ,cook a chicken in enough water to little more than cover it2 let it stew gently until the meat drops from the bones1 and the broth is reduced to about a pint2 season it to taste1 with a little salt and pepper4 ,strain and press1 first through a colander1 then through a coarse cloth4 ,set it over the fire again and cook a few minutes longer4 ,turn it into an earthen vegetable dish to harden2 set it on the ice in the refrigerator4 ,eat cold in slices4 ,nice made into sandwiches1 with thin slices of bread1 lightly spread with butter4 ,,boiled ,,rice4 ,boil half a cupful of rice in just enough water to cover it1 with half a teaspoonful of salt2 when the water has boiled nearly out and the rice begins to look soft and dry1 turn over it a cupful of milk and let it simmer until the rice is done and nearly dry2 take from the fire and beat in a well-beaten egg4 ,eat it warm with cream and sugar4 ,flavor to taste4 ,,cup ,,pudding4 ,take one tablespoonful of flour1 one egg1 mix with cold milk and a pinch of salt to a batter4 ,boil fifteen minutes in a buttered cup4 ,eat with sauce1 fruit or plain sugar4 ,,tapioca ,,cup ,,pudding4 ,this is very light and delicate for invalids4 ,an even tablespoonful of tapioca1 soaked for two hours in nearly a cup of new milk2 stir into this the yolk of a fresh egg2 a little sugar1 a grain of salt1 and bake it in a cup for fifteen minutes4 ,a little jelly may be eaten with it4 ,,baked ,,apples4 ,get nice fruit1 a little tart and juicy1 but not sour2 clean them nicely1 and bake in a moderate oven--regulated so as to have them done in about an hour2 when the skin cracks and the pulp breaks through in every direction they are done and ready to take out4 ,serve with white sugar sprinkled over them4 ,,soft ,,toast4 ,toast well1 but not too brown1 two thin slices of stale bread2 put them on a warm plate1 sprinkle with a pinch of salt1 and pour upon them some boiling water2 quickly cover with another dish of the same size1 and drain off the water4 ,put a very small bit of butter on the toast and serve at once while hot4 ,,irish ,,moss ,,blanc ,,mange4 ,a small handful of moss 7to be purchased at any drug store71 wash it very carefully1 and put it in one quart of milk on the fire4 ,let the milk simmer for about twenty minutes1 or until the moss begins to dissolve4 ,then remove from the fire and strain through a fine sieve4 ,add two tablespoonfuls of sugar and half a teaspoonful of vanilla flavoring4 ,put away to harden in cups or molds1 and serve with sugar and cream4 ,a delicate dish for an invalid4 ,,egg ,,toast4 ,brown a slice of bread nicely over the coals1 dip it in hot water slightly salted1 butter it1 and lay on the top an egg that has been broken into boiling water1 and cooked until the white has hardened2 season the egg with a bit of butter and a crumb of salt4 ,the best way to cook eggs for an invalid is to drop them1 or else pour boiling water over the egg in the shell and let it stand for a few minutes on the back of the stove4 ,,oyster ,,toast4 ,make a nice slice of dry toast1 butter it and lay it on a hot dish4 ,put six oysters1 half a teacupful of their own liquor1 and half a cupful of milk1 into a tin cup or basin1 and boil one minute4 ,season with a little butter1 pepper and salt1 then pour over the toast and serve4 ,,mulled ,,jelly4 ,take one tablespoonful of currant or grape jelly1 beat with it the white of one egg and a teaspoonful of sugar2 pour on it a teacupful of boiling water1 and break in a slice of dry toast or two crackers4 ,,cup ,,custard4 ,break into a coffeecup an egg1 put in two teaspoonfuls of sugar1 beat it up thoroughly1 a pinch of salt and a pinch of grated nutmeg2 fill up the cup with good sweet milk1 turn it into another cup1 well buttered1 and set it in a pan of boiling water1 reaching nearly to the top of the cup4 ,set in the oven1 and when the custard is set1 it is done4 ,eat cold4 ,,clam ,,broth4 ,select twelve small1 hard-shell clams1 drain them and chop them fine2 add half a pint of clam juice or hot water1 a pinch of cayenne1 and a walnut of butter2 simmer thirty minutes1 add a gill of boiled milk1 strain1 and serve4 ,this is an excellent broth for weak stomachs4 ,,milk ,,or ,,cream ,,codfish4 ,this dish will often relish when a person is recovering from sickness1 when nothing else would4 ,pick up a large tablespoonful of salt codfish very fine1 freshen it considerably by placing it over the fire in a basin1 covering it with cold water as it comes to a boil2 turn off the water and freshen again if very salt1 then turn off the water until dry1 and pour over half a cupful of milk or thin cream1 add a bit of butter1 a sprinkle of pepper1 and a thickening made of one teaspoonful of flour or cornstarch1 wet up with a little milk2 when this boils up1 turn over a slice of dipped toast4 ,,cracker ,,panada4 ,break in pieces three or four hard crackers that are baked quite brown1 and let them boil fifteen minutes in one quart of water2 then remove from the fire1 let them stand three or four minutes1 strain off the liquor through a fine wire sieve1 and season it with sugar4 ,this is a nourishing beverage for infants that are teething1 and with the addition of a little wine and nutmeg1 is often prescribed for invalids recovering from a fever4 ,,bread ,,panada4 ,put three gills of water and one tablespoonful of white sugar on the fire1 and just before it boils add two tablespoonfuls of the crumbs of stale white bread1 stir it well1 and let it boil three or four minutes1 then add one glass of white wine1 a grated lemon and a little nutmeg2 let it boil up once1 then remove it from the fire1 and keep it closely covered until it is wanted for use4 ,,slippery-,,elm ,,tea4 ,put a teaspoonful of powdered slippery-elm into a tumbler1 pour cold water upon it1 and season with lemon and sugar4 ,,toast ,,water1 ,,or ,,crust ,,coffee4 ,take stale pieces of crusts of bread1 the end pieces of the loaf1 toast them a nice1 dark brown1 care to be taken that they do not burn in the least1 as that affects the flavor4 ,put the browned crusts into a large milk pitcher1 and pour enough boiling water over to cover them2 cover the pitcher closely1 and let steep until cold4 ,strain1 and sweeten to taste2 put a piece of ice in each glass4 ,this is also good1 drank warm with cream and sugar1 similar to coffee4 ,,plain ,,milk ,,toast4 ,cut a thin slice from a loaf of stale bread1 toast it very quickly1 sprinkle a little salt over it1 and pour upon it three tablespoonfuls of boiling milk or cream4 ,crackers split and toasted in this manner1 are often very grateful to an invalid4 ,,linseed ,,tea4 ,put one tablespoonful of linseed into a stewpan with half a pint of cold water2 place the stewpan over a moderate fire1 and when the water is quite warm1 pour it off1 and add to the linseed half a pint of fresh cold water1 then let the whole boil three or four minutes2 season it with lemon and sugar4 ,,powders ,,for ,,children4 ,a very excellent carminative powder for flatulent infants may be kept in the house1 and employed with advantage whenever the child is in pain or griped1 dropping five grains of oil of anise-seed and two of peppermint on half an ounce of lump sugar1 and rubbing it in a mortar1 with a drachm of magnesia1 into a fine powder4 ,a small quantity of this may be given in a little water at any time1 and always with benefit4 ,,for ,,children ,,teething4 ,tie a quarter of a pound of wheat flour in a thick cloth and boil it in one quart of water for three hours2 then remove the cloth and expose the flour to the air or heat until it is hard and dry2 grate from it1 when wanted1 one tablespoonful1 which put into half a pint of new milk1 and stir over the fire until it comes to a boil1 when add a pinch of salt and a tablespoonful of cold water and serve4 ,this gruel is excellent for children afflicted with summer complaint4 ,or brown a tablespoonful of flour in the oven or on top of the stove on a baking tin2 feed a few pinches at a time to a child and it will often check a diarrhoea4 ,the tincture of kino--of which from ten to thirty drops1 mixed with a little sugar and water in a spoon1 and given every two or three hours1 is very efficacious and harmless--can be procured at almost any druggist's4 ,tablespoon doses of pure cider vinegar and a pinch of salt1 has cured when all else failed4 ,,blackberry ,,cordial4 ,this recipe may be found under the head of ,,coffee1 ,,tea1 ,,beverages4 ,it will be found an excellent medicine for children teething1 and summer diseases4 ,,acid ,,drinks4 #a4 ,peel thirty large ,malaga grapes1 and pour half a pint of boiling water upon them2 cover them closely and let them steep until the water is cold4 #b4 ,pour half a pint of boiling water upon one tablespoonful of currant jelly1 and stir until the jelly is dissolved4 #c4 ,cranberries and barberries may be used in the same way to make very refreshing acid drinks for persons recovering from fevers4 ,,draughts ,,for ,,the ,,feet4 ,take a large leaf from the horse-radish plant1 and cut out the hard fibres that run through the leaf2 place it on a hot shovel for a moment to soften it1 fold it1 and fasten it closely in the hollow of the foot by a cloth bandage4 ,burdock leaves1 cabbage leaves1 and mullein leaves1 are used in the same manner1 to alleviate pain and promote perspiration4 ,garlics are also made for draughts by pounding them1 placing them on a hot tin plate for a moment to sweat them1 and binding them closely to the hollow of the foot by a cloth bandage4 ,draughts of onions1 for infants1 are made by roasting onions in hot ashes1 and1 when they are quite soft1 peeling off the outside1 mashing them1 and applying them on a cloth as usual4 ,,poultices4 ,a ,bread and ,milk ,poultice4--,put a tablespoonful of the crumbs of stale bread into a gill of milk1 and give the whole one boil up4 ,or1 take stale bread crumbs1 pour over them boiling water and boil till soft1 stirring well2 take from the fire and gradually stir in a little glycerine or sweet oil1 so as to render the poultice pliable when applied4 ,a ,hop ,poultice4--,boil one handful of dried hops in half a pint of water1 until the half pint is reduced to a gill1 then stir into it enough ,indian meal to thicken it4 ,a ,mustard ,poultice4--,into one gill of boiling water stir one tablespoonful of ,indian meal2 spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard flour4 ,if you wish a mild poultice1 use a teaspoonful of mustard as it is prepared for the table1 instead of the mustard flour4 ,equal parts of ground mustard and flour made into a paste with warm water1 and spread between two pieces of muslin1 form the indispensable mustard plaster4 ,a ,ginger ,poultice4--,this is made like a mustard poultice1 using ground ginger instead of mustard4 ,a little vinegar is sometimes added to each of these poultices4 ,a ,stramonium ,poultice4--,stir one tablespoonful of ,indian meal into a gill of boiling water and add one tablespoonful of bruised stramonium seeds4 ,wormwood and ,arnica are sometimes applied in poultices4 ,steep the herbs in half a pint of cold water and when all their virtue is extracted stir in a little bran or rye meal to thicken the liquid2 the herbs must not be removed from the liquid4 ,this is a useful application for sprains and bruises4 ,linseed ,poultice4--,take four ounces of powdered linseed and gradually sprinkle it into a half pint of hot water4 ,a ,,remedy ,,for ,,boils4 ,an excellent remedy for boils is water of a temperature agreeable to the feelings of the patient4 ,apply wet linen to the part affected and frequently renew or moisten it4 ,it is said to be the most effectual remedy known4 ,take inwardly some good blood purifier4 ,,cure ,,for ,,ringworms4 ,yellow dock1 root or leaves1 steeped in vinegar1 will cure the worst case of ringworm4 ,illustration ,,health-,,suggestions4 ,,how ,,colds ,,are ,,caught4 ,a great many cannot see why it is they do not take a cold when exposed to cold winds and rain4 ,the fact is1 and ought to be more generally understood1 that nearly every cold is contracted indoors1 and is not directly due to the cold outside1 but to the heat inside4 ,a man will go to bed at night feeling as well as usual and get up in the morning with a royal cold4 ,he goes peeking around in search of cracks and keyholes and tiny drafts4 ,weather-strips are procured1 and the house made as tight as a fruit can4 ,in a few days more the whole family have colds4 ,let a man go home1 tired or exhausted1 eat a full supper of starchy and vegetable food1 occupy his mind intently for a while1 go to bed in a warm1 close room1 and if he doesn't have a cold in the morning it will be a wonder4 ,a drink of whisky or a glass or two of beer before supper will facilitate matters very much4 ,people swallow more colds down their throats than they inhale or receive from contact with the air1 no matter how cold or chilly it may be4 ,plain1 light suppers are good to go to bed on1 and are far more conducive to refreshing sleep than a glass of beer or a dose of chloral4 ,in the estimation of a great many this statement is rank heresy1 but in the light of science1 common sense and experience it is gospel truth4 ,pure air is strictly essential to maintain perfect health4 ,if a person is accustomed to sleeping with the windows open there is but little danger of taking cold winter or summer4 ,persons that shut up the windows to keep out the night air make a mistake1 for at night the only air we breathe is night air1 and we need good air while asleep as much or even more than at any other time of day4 ,ventilation can be accomplished by simply opening the window an inch at the bottom and also at the top1 thus letting the pure air in1 the bad air going outward at the top4 ,close1 foul air poisons the blood1 brings on disease which often results in death2 this poisoning of the blood is only prevented by pure air1 which enters the lungs1 becomes charged with waste particles1 then thrown out1 and which are poisoning if taken back again4 ,it is estimated that a grown person corrupts one gallon of pure air every minute1 or twenty-five barrels full in a single night1 in breathing alone4 ,clothes that have been worn through the day should be changed for fresh or dry ones to sleep in4 ,three pints of moisture1 filled with the waste of the body1 are given off every twenty-four hours1 and this is mostly absorbed by the clothing4 ,sunlight and exposure to the air purifies the clothing of the poisons which nature is trying to dispose of1 and which would otherwise be brought again into contact with the body4 ,colds are often taken by extreme cold and heat1 and a sudden exposure to cold by passing from a heated room to the cold outside air4 ,old and weak persons1 especially1 should avoid such extreme change4 ,in passing from warm crowded rooms to the cold air1 the mouth should be kept closed1 and all the breathing done through the nostrils only1 that the cold air may be warmed before it reaches the lungs1 or else the sudden change will drive the blood from the surface of the internal organs1 often producing congestions4 ,dr4 ,b4 ,i4 ,kendall writes that the temperature of the body should be evenly and properly maintained to secure perfect health2 and to accomplish this purpose requires great care and caution at times4 ,the human body is1 so to speak1 the most delicate and intricate piece of machinery that could possibly be conceived of1 and to keep this in perfect order requires constant care4 ,it is a fixed law of nature that every violation thereof shall be punished2 and so we find that he who neglects to care for his body by protecting it from sudden changes of weather1 or draughts of cold air upon unprotected parts of the body1 suffers the penalty by sickness1 which may vary according to the exposure and the habits of the person1 which affect the result materially2 for what would be an easy day's work for a man who is accustomed to hard labor1 would be sufficient to excite the circulation to such an extent in a person unaccustomed to work1 that only slight exposure might cause the death of the latter when over-heated in this way2 while the same exercise and exposure to the man accustomed to hard labor might not affect him4 ,so1 we say1 be careful of your bodies1 for it is a duty you owe to yourselves1 your friends1 and particularly to ,him who created you4 ,when your body is over-heated and you are perspiring1 be very careful about sitting down to 'cool off1' as the custom of some is1 by removing a part of the clothing and sitting in a cool place1 and perhaps where there is a draught of air passing over your body4 ,the proper way to 'cool off' when over-heated is to put on more clothing1 especially if you are in a cool place2 but never remove a part of the clothing you have already on4 ,if possible get near a fire where there is no wind blowing1 and dry off gradually1 instead of cooling off suddenly1 which is always dangerous4 ,many colds are taken from the feet being damp or wet4 ,to keep these extremities warm and dry is a great preventative against the almost endless list of disorders which come from a slight cold4 ,many imagine if their feet are not thoroughly wet1 there will be no harm arising from mere dampness1 not knowing that the least dampness is absorbed into the sole1 and is attracted nearer the foot itself by its heat1 and thus perspiration is dangerously checked4 ,,water4 ,all beings need drink as much as they need food1 and it is just as necessary to health as pure air2 therefore the water should be boiled or filtered before being drank4 ,rain-water filtered is probably the best attainable4 ,boiling the water destroys the vegetable and animal matter1 and leaves the mineral matter deposited on the bottom of the vessel containing it2 therefore it leaves it clear from poisonous substances4 ,,regulation ,,in ,,diet4 ,the food we eat is a very important item1 and one which it would be difficult to arrange any rule for which would apply to all persons under different circumstances4 ,in health1 it is safer to eat by instinct rather than to follow any definite rules4 ,while there are many who have a scanty living1 with a small variety of food1 there is a large number who have an abundance and a large variety4 ,the former class1 in many cases1 live miserable lives1 either to hoard up for miserly purposes the money which might make them happy1 or in some cases through poverty2 while the latter class1 as a rule1 have better health and have much more enjoyment in this life1 unless it be some who are gluttonous1 and make themselves miserable by abusing the blessings they should enjoy4 ,avoid extremes in living too free or scanty2 have a good nourishing diet and a sufficient quantity1 and it should always be properly cooked2 for if the cooking is poorly done1 it affects not only the nutritious qualities1 but is not so easily digested1 thus making food1 which is originally the best kind1 of very little value to us1 and with very poor cooking it is sometimes a positive injury4 ,it is very important that the food be taken with regularity at the accustomed time4 ,be careful not to take too much drink during any meal1 but1 if thirsty1 drink water before meal time so that you will not care for it until some time after eating1 as it is a bad plan to drink much either during or for a little time after the meal is taken4 ,it is a very bad plan to hurry in eating1 because by so doing the food is not properly masticated2 it is better to be a long time in eating and chew the food well4 ,dr4 ,b4 ,i4 ,kendall1 ,enosburg ,falls1 ,vt4 ,,how ,,to ,,use ,,hot ,,water4 ,one of the simplest and most effectual means of relieving pain is by the use of hot water1 externally and internally1 the temperature varying according to the feelings of the patient4 ,for bruises1 sprains1 and similar accidental hurts1 it should be applied immediately1 as hot as can be borne1 by means of a cloth dipped in the water and laid on the wounded part1 or by immersion1 if convenient1 and the treatment kept up until relief is obtained4 ,if applied at once1 the use of hot water will generally prevent1 nearly1 if not entirely1 the bruised flesh from turning black4 ,for pains resulting from indigestion1 and known as wind colic1 etc41 a cupful of hot water1 taken in sips1 will often relieve at once4 ,when that is insufficient1 a flannel folded in several thicknesses1 large enough to fully cover the painful place should be wrung out of hot water and laid over the seat of the pain4 ,it should be as hot as the skin can bear without injury1 and be renewed every ten minutes or oftener1 if it feels cool1 until the pain is gone4 ,the remedy is simple1 efficient1 harmless1 and within the reach of every one2 and should be more generally used than it is4 ,if used along with common sense1 it might save many a doctor's bill1 and many a course of drug treatment as well4 ,,growing ,,pains ,,cured4 ,following in our mother's footsteps1 we have been routed night after night from our warm quarters1 in the dead of winter1 to kindle fires and fill frosty kettles from water-pails thickly crusted with ice1 that we might get the writhing pedal extremities of our little heir into a tub of water as quickly as possible4 ,but lately we have learned that all this work and exposure is needless4 ,we simply wring a towel from salted water--a bowl of it standing in our sleeping room1 ready for such an emergency--wrap the limb in it from the ankle to knee1 without taking the child from his bed1 and then swathe with dry flannels1 thick and warm1 tucking the blankets about him a little closer1 and relief is sure4 ,good ,housekeeping4 ,,how ,,to ,,keep ,,well4 ,don't sleep in a draught4 ,don't go to bed with cold feet4 ,don't stand over hot-air registers4 ,don't eat what you do not need1 just to save it4 ,don't try to get cool too quickly after exercising4 ,don't sleep in a room without ventilation of some kind4 ,don't stuff a cold lest you should be next obliged to starve a fever4 ,don't sit in a damp or chilly room without a fire4 ,don't try to get along without flannel underclothing in winter4 ,,diphtheria4 ,a gargle of sulphur and water has been used with much success in cases of diphtheria4 ,let the patient swallow a little of the mixture4 ,or1 when you discover that your throat is a little sore1 bind a strip of flannel around the throat1 wet in camphor1 and gargle salt and vinegar occasionally4 ,,colds ,,and ,,hoarseness4 ,borax has proved a most effective remedy in certain forms of colds4 ,in sudden hoarseness or loss of voice in public speakers or singers1 from colds1 relief for an hour or so may be obtained by slowly dissolving1 and partially swallowing1 a lump of borax the size of a garden pea1 or about three or four grains held in the mouth for ten or fifteen minutes before speaking or singing4 ,this produces a profuse secretion of saliva or watering of the mouth and throat1 just as wetting brings back the missing notes to a flute when it is too dry4 ,a flannel dipped in boiling water and sprinkled with turpentine1 laid on chest as quickly as possible1 will relieve the most severe cold or hoarseness4 ,another simple1 pleasant remedy is furnished by beating up the white of one egg1 adding to it the juice of one lemon1 and sweetening with white sugar to taste4 ,take a teaspoonful from time to time4 ,it has been known to effectually cure the ailment4 ,or bake a lemon or sour orange twenty minutes in a moderate oven4 ,when done1 open at one end and take out the inside4 ,sweeten with sugar or molasses4 ,this is an excellent remedy for hoarseness4 ,an old time and good way to relieve a cold is to go to bed and stay there1 drinking nothing1 not even water1 for twenty-four hours1 and eating as little as possible4 ,or go to bed1 put your feet in hot mustard and water1 put a bran or oatmeal poultice on the chest1 take ten grains of ,dover's powder1 and an hour afterwards a pint of hot gruel2 in the morning1 rub the body all over with a coarse towel1 and take a dose of aperient medicine4 ,violet1 pennyroyal or boneset tea1 is excellent to promote perspiration in case of sudden chill4 ,care should be taken next day not to get chilled by exposure to fresh out-door air4 ,,molasses ,,posset4 ,this old-fashioned remedy for a cold is as effectual now as it was in old times4 ,put into a saucepan a pint of the best ,west ,india molasses1 a teaspoonful of powdered white ginger and a quarter of a pound of fresh butter4 ,set it over the fire and simmer it slowly for half an hour1 stirring it frequently4 ,do not let it come to a boil4 ,then stir in the juice of two lemons1 or two tablespoonfuls of vinegar2 cover the pan and let it stand by the fire five minutes longer4 ,this is good for a cold4 ,some of it may be taken warm at once1 and the remainder kept at hand for occasional use4 ,it is the preparation absurdly called by the common people stewed quaker4 ,half a pint of strained honey mixed cold with the juice of a lemon and a tablespoonful of sweet oil1 is another remedy for a cold2 a teaspoonful or two to be taken whenever the cough is troublesome4 ,,cough ,,syrup4 ,syrup of squills four ounces1 syrup of tolu four ounces1 tincture of bloodroot one and one-half ounces1 camphorated tincture of opium four ounces4 ,mix4 ,dose for an adult1 one teaspoonful repeated every two to four hours1 or as often as necessary4 ,,leanness4 ,is caused generally by lack of power in the digestive organs to digest and assimilate the fat-producing elements of food4 ,first restore digestion1 take plenty of sleep1 drink all the water the stomach will bear in the morning on rising1 take moderate exercise in the open air1 eat oatmeal1 cracked wheat1 graham mush1 baked sweet apples1 roasted and broiled beef1 cultivate jolly people1 and bathe daily4 ,,for ,,toothache4 ,the worst toothache1 or neuralgia1 coming from the teeth may be speedily and delightfully ended by the application of a bit of clean cotton saturated in a solution of ammonia to the defective tooth4 ,sometimes the late sufferer is prompted to momentary laughter by the application1 but the pain will disappear4 ,alum reduced to a powder1 a teaspoonful of the powder and an equal quantity of fine salt well mixed1 applied to the gums by dipping your moistened finger in the mixed powder2 put some also in the tooth1 and keep rubbing the gums with it2 it scarcely ever fails to cure4 ,,to ,,cure ,a ,,sting ,,of ,a ,,bee ,,or ,,wasp4 ,bind on common baking soda1 dampened with water4 ,or mix common earth with water to about the consistency of mud4 ,,to ,,cure ,,earache4 ,take a bit of cotton batting1 put on it a pinch of black pepper1 gather it up and tie it1 dip it in sweet oil1 and insert it in the ear2 put a flannel bandage over the head to keep it warm2 it often gives immediate relief4 ,tobacco smoke1 puffed into the ear1 has often been effectual4 ,another remedy3 ,take equal parts of tincture of opium and glycerine4 ,mix1 and from a warm teaspoon drop two or three drops into the ear1 stop the ear tight with cotton1 and repeat every hour or two4 ,if matter should form in the ear1 make a suds with castile soap and warm water1 about #ajj ,f41 or a little more than milk warm1 and have some person inject it into the ear while you hold that side of your head the lowest4 ,if it does not heal in due time1 inject a little carbolic acid and water in the proportion of one drachm of the acid to one pint of warm water each time after using the suds4 ,,croup4 ,croup1 it is said1 can be cured in one minute1 and the remedy is simply alum and sugar4 ,take a knife or grater and shave off in small particles about a teaspoonful of alum2 then mix it with twice its amount of sugar1 to make it palatable1 and administer it as quickly as possible4 ,almost instantaneous relief will follow4 ,turpentine is said to be an excellent remedy for croup4 ,saturate a piece of flannel and apply it to the chest and throat1 and take inwardly three or four drops on a lump of sugar4 ,another remedy4--,give a teaspoonful of ipecacuanha wine every few minutes1 until free vomiting is excited4 ,another recipe said to be most reliable3 ,take two ounces of the wine of ipecac1 hive syrup four ounces1 tincture of bloodroot two ounces4 ,mix it well4 ,dose for a child one year old1 five to ten drops2 two years1 eight to twelve drops2 three years1 twelve to fifteen drops2 four years1 fifteen to twenty drops2 five years1 twenty to twenty-five drops1 and older children in proportion to age4 ,repeat as often as shall be necessary to procure relief4 ,if it is thought best to produce vomiting1 repeat the dose every ten or fifteen minutes for a few doses4 ,,burns ,,and ,,scalds4 ,a piece of cotton wadding1 spread with butter or sweet oil1 and bound on the burn instantly1 will draw out the pain without leaving a scar2 also a handful of flour1 bound on instantly1 will prevent blistering4 ,the object is to entirely exclude the air from the part affected4 ,some use common baking-soda1 dry or wet1 often giving instant relief1 withdrawing the heat and pain4 ,another valuable remedy is to beat the yellow of an egg into linseed oil1 and apply it with a feather on the injured part frequently4 ,it will afford ready relief and heals with great rapidity4 ,some recommend the white part of the egg1 which is very cooling and soothing1 and soon allays the smarting pain4 ,it is the exposure of the part coming in contact with the air that gives the extreme discomfort experienced from ordinary afflictions of this kind1 and anything which excludes air and prevents inflammation is the thing to be at once applied4 ,,to ,,stop ,,the ,,flow ,,of ,,blood4 ,for a slight cut there is nothing better to control the hemorrhage than common unglazed brown wrapping paper1 such as is used by marketmen and grocers2 a piece to be bound over the wound4 ,a handful of flour bound on the cut4 ,cobwebs and brown sugar1 pressed on like lint4 ,when the blood ceases to flow1 apply arnica or laudanum4 ,when an artery is cut the red blood spurts out at each pulsation4 ,press the thumb firmly over the artery near the wound1 and on the side toward the heart4 ,press hard enough to stop the bleeding1 and wait till a physician comes4 ,the wounded person is often able to do this himself1 if he has the requisite knowledge4 ,,gravel4 ,into a pint of water put two ounces of bicarbonate of soda4 ,take two tablespoonfuls in the early forenoon1 and the same toward night2 also drink freely of water through the day4 ,inflammation of the kidneys has been successfully treated with large doses of lime-water4 ,persons troubled with kidney difficulty should abstain from sugar and the things that are converted into sugar in digestion1 such as starchy food and sweet vegetables4 ,,sore ,,throat4 ,everybody has a cure for this trouble1 but simple remedies appear to be most effectual4 ,salt and water is used by many as a gargle1 but a little alum and honey dissolved in sage tea is better4 ,an application of cloths wrung out of hot water and applied to the neck1 changing as often as they begin to cool1 has the most potency for removing inflammation of anything we ever tried4 ,it should be kept up for a number of hours2 during the evening is usually the most convenient time for applying this remedy4 ,cut slices of salt pork or fat bacon1 simmer a few minutes in hot vinegar1 and apply to throat as hot as possible4 ,when this is taken off as the throat is relieved1 put around a bandage of soft flannel4 ,a gargle of equal parts of borax and alum1 dissolved in water1 is also excellent4 ,to be used frequently4 ,camphorated oil is an excellent lotion for sore throat1 sore chest1 aching limbs1 etc4 ,for a gargle for sore throat1 put a pinch of chlorate of potash in a glass of water4 ,gargle the throat with it twice a day1 or oftener1 if necessary4 ,,whooping ,,cough4 ,two level tablespoonfuls of powdered alum1 two-thirds of a cupful of brown sugar1 dissolved in two quarts of water2 bottle and put in a dark closet where it is cool4 ,for a child one year old1 a teaspoonful three times a day on an empty stomach4 ,for a child two years old1 two teaspoonfuls for a dose4 ,for a child five years old1 a tablespoonful4 ,the state of the bowels must be attended to1 and the doses repeated accordingly4 ,no other medicine to be taken1 except an emetic1 at first1 if desirable4 ,except in the case of an infant1 a milk diet is to be avoided4 ,,diarrhoea4 ,take tincture of ,jamaica ginger one ounce1 tincture of rhubarb one ounce1 tincture of opium half ounce1 tincture of cardamom one and one-half ounces1 tincture of kino one ounce4 ,mix4 ,dose for an adult1 half to one teaspoonful1 repeated every two to four hours2 and for children one year old1 five drops2 two years old1 five to ten drops2 three years old1 ten to twelve drops1 and older children in proportion to age4 ,,for ,,constipation4 ,one or two figs eaten fasting is sufficient for some1 and they are especially good in the case of children1 as there is no trouble in getting them to take them4 ,a spoonful of wheaten bran in a glass of water is a simple remedy1 and quite effective1 taken half an hour before breakfast2 fruit eaten raw2 partake largely of laxative food2 exercise in the open air2 drink freely of cold water during the day1 etc4 ,it is impossible to give many of the numerous treatments in so short a space1 suffice it to say that the general character of our diet and experience is such as to assure us that at least one-quarter of the food that we swallow is intended by nature to be evacuated from the system2 and if it is not1 it is again absorbed into the system1 poisoning the blood and producing much suffering and permanent disease4 ,the evacuation of the bowels daily1 and above all1 regularity1 is therefore all important to aid this form of disorder4 ,,relief ,,from ,,asthma4 ,sufferers from asthma should get a muskrat skin and wear it over their lungs with the fur side next to the body4 ,it will bring certain relief4 ,or soak blotting paper in saltpetre water1 then dry1 burning at night in the patient's bedroom4 ,another excellent recipe3 ,take powdered liquorice root1 powdered elecampane root1 powdered anise-seed1 each one drachm1 powdered ipecac ten grains1 powdered lobelia ten grains2 add sufficient amount of tar to form into pills of ordinary size4 ,take three or four pills on going to bed4 ,an excellent remedy for asthma or shortness of breath4 ,,recipes ,,for ,,felons4 ,take common rock salt1 as used for salting down pork or beef1 dry in an oven1 then pound it fine and mix with spirits of turpentine in equal parts2 put it in a rag and wrap it around the parts affected2 as it gets dry put on more1 and in twenty-four hours you are cured4 ,the felon will be dead4 ,or purchase the herb of stramonium at the druggist's2 steep it and bind it on the felon2 as soon as cold1 put on new1 warm herbs4 ,it will soon kill it1 in a few hours at least4 ,or saturate a bit or grated wild turnip1 the size of a bean1 with spirits of turpentine1 and apply it to the affected part4 ,it relieves the pain at once2 in twelve hours there will be a hole to the bone1 and the felon destroyed2 then apply healing salve1 and the finger is well4 ,another ,way to ,cure a ,felon3 ,fill a tumbler with equal parts of fine salt and ice2 mix well4 ,sink the finger in the centre1 allow it to remain until it is nearly frozen and numb2 then withdraw it1 and when sensation is restored1 renew the operation four or five times1 when it will be found the disease is destroyed4 ,this must be done before pus is formed4 ,a simple remedy for felons1 relieving pain at once1 no poulticing1 no cutting1 no holes to the bone1 no necessity for healing salve1 but simple oil of cedar applied a few times at the commencement of the felon1 and the work is done4 ,,remedy ,,for ,,lockjaw4 ,if any person is threatened or taken with lockjaw from injuries of the arms1 legs or feet1 do not wait for a doctor1 but put the part injured in the following preparation3 ,put hot wood-ashes into water as warm as can be borne2 if the injured part cannot be put into water1 then wet thick folded cloths in the water and apply them to the part as soon as possible1 at the same time bathe the backbone from the neck down with some laxative stimulant--say cayenne pepper and water1 or mustard and water 7good vinegar is better than water72 it should be as hot as the patient can bare it4 ,don't hesitate2 go to work and do it1 and don't stop until the jaws will come open4 ,no person need die of lockjaw if these directions are followed4 ,cure for ,lockjaw1 ,said to be ,positive4--,let anyone who has an attack of lockjaw take a small quantity of spirits of turpentine1 warm it1 and pour it in the wound--no matter where the wound is or what its nature is--and relief will follow in less than one minute4 ,turpentine is also a sovereign remedy for croup4 ,saturate a piece of flannel with it1 and place the flannel on the throat and chest--- and in very severe cases1 three to five drops on a lump of sugar may be taken internally4 ,,bleeding ,,at ,,the ,,nose4 ,roll up a piece of paper and press it under the upper lip4 ,in obstinate cases1 blow a little gum arabic up the nostril through a quill1 which will immediately stop the discharge2 powdered alum1 dissolved in water1 is also good4 ,pressure by the finger over the small artery near the ala 7wing7 of the nose on the side where the blood is flowing1 is said to arrest the hemorrhage immediately4 ,sometimes by wringing a cloth out of very hot water and laying it on the back of the neck1 gives relief4 ,napkins wrung out of cold water must be laid across the forehead and nose1 the hands dipped in cold water1 and a bottle of hot water applied to the feet4 ,,to ,,take ,,cinders ,,from ,,the ,,eye4 ,in most cases a simple and effective cure may be found in one or two grains of flax-seed1 which can be placed in the eye without pain or injury4 ,as they dissolve1 a glutinous substance is formed1 which envelops any foreign body that may be under the lid1 and the whole is easily washed out4 ,a dozen of these seeds should constitute a part of every traveler's outfit4 ,another remedy for removing objects from the eye3 ,take a horse-hair and double it1 leaving a loop4 ,if the object can be seen1 lay the loop over it1 close the eye1 and the mote will come out as the hair is withdrawn4 ,if the irritating object cannot be seen1 raise the lid of the eye as high as possible and place the loop as far as you can1 close the eye and roll the ball around a few times1 draw out the hair1 and the substance which caused the pain will be sure to come with it4 ,this method is practiced by axemakers and other workers in steel4 ,montreal ,star4 ,,eye-,,washes4 ,the best eye-wash for granulated lids and inflammation of the eyes is composed of camphor1 borax and morphine1 in the following proportions3 ,to a large wine-glass of camphor water--not spirits--add two grains of morphine and six grains of borax4 ,pour a few drops into the palm of the hand1 and hold the eye in it1 opening the lid as much as possible4 ,do this three or four times in twenty-four hours1 and you will receive great relief from pain and smarting soreness4 ,this recipe was received from a celebrated oculist1 and has never failed to relieve the most inflamed eyes4 ,another remedy said to be reliable3 ,a lump of alum as large as a cranberry boiled in a teacupful of sweet milk1 and the curd used as a poultice1 is excellent for inflammation of the eyes4 ,another wash3 ,a cent's worth of pure1 refined white copperas dissolved in a pint of water1 is also a good lotion2 but label it poison1 as it should never go near the mouth4 ,bathe the eyes with the mixture1 either with the hands or a small piece of linen cloth1 allowing some of the liquid to get under the lids4 ,here is another from an eminent oculist3 ,take half an ounce of rock salt and one ounce of dry sulphate of zinc2 simmer in a clean1 covered porcelain vessel with three pints of water until all are dissolved2 strain through thick muslin2 add one ounce of rose-water2 bottle and cork it tight4 ,to use it1 mix one teaspoonful of rain-water with one of the eye-water1 and bathe the eyes frequently4 ,if it smarts too much1 add more water4 ,,sunstroke4 ,wrap a wet cloth bandage over the head2 wet another cloth1 folded small1 square1 cover it thickly with salt1 and bind it on the back of the neck2 apply dry salt behind the ears4 ,put mustard plasters to the calves of the legs and soles of the feet4 ,this is an effectual remedy4 ,,to ,,remove ,,warts4 ,wash with water saturated with common washing-soda1 and let it dry without wiping2 repeat frequently until they disappear4 ,or pass a pin through the wart and hold one end of it over the flame of a candle or lamp until the wart fires by the heat1 and it will disappear4 ,another treatment of warts is to pare the hard and dry skin from their tops1 and then touch them with the smallest drop of strong acetic acid1 taking care that the acid does not run off the wart upon the neighboring skin2 for if it does it will occasion inflammation and much pain4 ,if this is continued once or twice daily1 with regularity1 paring the surface of the wart occasionally when it gets hard and dry1 the wart will soon be effectually cured4 ,,swaim',s ,,vermifuge4 ,worm seed1 two ounces2 valerian1 rhubarb1 pink root1 white agaric1 senna1 of each one ounce and a half4 ,boil in sufficient water to yield three quarts of decoction4 ,now add to it ten drops of the oil of tansy and forty-five drops of the oil of cloves1 dissolved in a quart of rectified spirit4 ,dose3 one tablespoonful at night4 ,,fainting4 7,syncope47 ,immediately place the person fainting in a lying position1 with head lower than body4 ,in this way consciousness returns immediately1 while in the erect position it often ends in death4 ,,for ,,severe ,,sprains4 ,the white of an egg1 a tablespoonful of vinegar and a tablespoonful of spirits of turpentine4 ,mix in a bottle1 shake thoroughly1 and bathe the sprain as soon as possible after the accident4 ,this was published in ,life ,secrets1 but it is republished by request on account of its great value4 ,it should be remembered by everyone4 ,an invaluable remedy for a sprain or bruise is wormwood boiled in vinegar and applied hot1 with enough cloths wrapped around it to keep the sprain moist4 ,,camphorated ,,oil4 ,best oil of ,lucca1 gum camphor4 ,pound some gum camphor and fill a wide-necked pint bottle one-third full2 fill up with olive oil and set away until the camphor is absorbed4 ,excellent lotion for sore chest1 sore throat1 aching limbs1 etc4 ,,liniment ,,for ,,chilblains4 ,spirits of turpentine1 three drachms2 camphorated oil1 nine drachms4 ,mix for a liniment4 ,for an adult four drachms of the former and eight of the latter may be used4 ,if the child be young1 or if the skin be tender1 the camphorated oil may be used without the turpentine4 ,,the ,,sun',s ,,cholera ,,mixture4 ,more than forty years ago1 when it was found that prevention for the ,asiatic cholera was easier than cure1 the learned doctors of both hemispheres drew up a prescription1 which was published 7for working people7 in ,the ,new ,york ,sun1 and took the name of ,the ,sun ,cholera ,mixture4 ,it is found to be the best remedy for looseness of the bowels ever yet devised4 ,it is to be commended for several reasons4 ,it is not to be mixed with liquor1 and therefore will not be used as an alcoholic beverage4 ,its ingredients are well known among all the common people1 and it will have no prejudice to combat2 each of the materials is in equal proportions to the others1 and it may therefore be compounded without professional skill2 and as the dose is so very small1 it may be carried in a tiny phial in the waistcoat pocket1 and be always at hand4 ,it is3-- ,take equal parts of tincture of cayenne1 tincture of opium1 tincture of rhubarb1 essence of peppermint and spirits of camphor4 ,mix well4 ,dose fifteen to thirty drops in a wine-glass of water1 according to age and violence of the attack4 ,repeat every fifteen or twenty minutes until relief is obtained4 ,no one who takes it in time will ever have the cholera4 ,even when no cholera is anticipated1 it is a valuable remedy for ordinary summer complaints1 and should always be kept in readiness4 ,,comp4 ,,cathartic ,,elixir4 ,the only pleasant and reliable cathartic in liquid form that can be prescribed4 ,each fluid ounce contains3 sulp4 magnesia one drachm1 senna two drachms1 scammony six grains1 liquorice one drachm1 ginger three grains1 coriander1 five grains1 with flavoring ingredients4 ,dose4--,child five years old1 one or two teaspoonfuls2 adult1 one or two tablespoonfuls4 ,this preparation is being used extensively throughout the country4 ,it was originated with the design of furnishing a liquid cathartic remedy that could be prescribed in a palatable form4 ,it will be taken by children with a relish4 ,,grandmother',s ,,cough ,,syrup4 ,take half a pound of dry hoarhound herbs1 one pod of red pepper1 four tablespoonfuls of ginger1 boil all in three quarts of water1 then strain1 and add one teaspoonful of good1 fresh tar and a pound of sugar4 ,boil slowly and stir often1 until it is reduced to one quart of syrup4 ,when cool1 bottle for use4 ,take one or two teaspoonfuls four or six times a day4 ,,grandmother',s ,,universal ,,liniment4 ,one pint of alcohol and as much camphor gum as can be dissolved in it1 half an ounce of the oil of cedar1 one-half ounce of the oil of sassafras1 aqua ammonia half an ounce1 and the same amount of the tincture of morphine4 ,shake well together and apply by the fire2 the liniment must not be heated1 or come in contact with the fire1 but the rubbing to be done by the warmth of the fire4 ,these recipes of ,grandmother's are all old1 tried medicines1 and are more effectual than most of those that are advertised1 as they have been thoroughly tried1 and proved reliable4 ,,grandmother',s ,,family ,,spring ,,bitters4 ,mandrake root one ounce1 dandelion root one ounce1 burdock root one ounce1 yellow dock root one ounce1 prickly ash berries two ounces1 marsh mallow one ounce1 turkey rhubarb half an ounce1 gentian one ounce1 ,english camomile flowers one ounce1 red clover tops two ounces4 ,wash the herbs and roots2 put them into an earthen vessel1 pour over two quarts of water that has been boiled and cooled2 let it stand over night and soak2 in the morning set it on the back of the stove1 and steep it five hours2 it must not boil1 but be nearly ready to boil4 ,strain it through a cloth1 and add half a pint of good gin4 ,keep it in a cool place4 ,half a wine-glass taken as a dose twice a day4 ,this is better than all the patent blood medicines that are in the market--a superior blood purifier1 and will cure almost any malignant sore1 by taking according to direction1 and washing the sore with a strong tea of red raspberry leaves steeped1 first washing the sore with castile soap1 then drying with a soft cloth1 and washing it with the strong tea of red raspberry leaves4 ,,grandmother',s ,,eye-,,wash4 ,take three fresh eggs and break them into one quart of clear1 cold rain-water2 stir until thoroughly mixed2 bring to a boil on a slow fire1 stirring often2 then add half an ounce of sulphate of zinc 7white vitrol72 continue the boiling for two minutes1 then set it off the fire4 ,take the curd that settles at the bottom of this and apply to the eye at night with a bandage4 ,it will speedily draw out all fever and soreness4 ,strain the liquid through a cloth and use for bathing the eyes occasionally4 ,this is the best eye-water ever made for man or beast4 ,i have used it for twenty years without knowing it to fail4 ,,hunter',s ,,pills4 ,these pills can be manufactured at home and are truly reliable1 having been sold and used for more than fifty years in ,europe4 ,the ingredients may be procured at almost any druggist's4 ,the articles should be all in the powder4 ,saffron one grain1 rue one grain1 ,scot aloes two grains1 savin one grain1 cayenne pepper one grain4 ,mix all into a very thick mass by adding sufficient syrup4 ,rub some fine starch on the surface of a platter or large dinner-plate1 then with your forefinger and thumb nip off a small piece of the mass the size of a pill and roll it in pill form1 first dipping your fingers in the starch4 ,place them as fast as made on the platter1 set where they will dry slowly4 ,put them into a dry bottle or paper box4 ,dose1 one every night and morning as long as occasion requires4 ,this recipe is worth ten times the price of this book to any female requiring the need of these regulating pills4 ,,hints ,,in ,,regard ,,to ,,health4 ,it is plainly seen by an inquiring mind that1 aside from the selection and preparation of food1 there are many little things constantly arising in the experience of everyday life which1 in their combined effect1 are powerful agents in the formation 7or prevention7 of perfect health4 ,a careful observance of these little occurences1 an inquiry into the philosophy attending them1 lies within the province1 and indeed should be considered among the highest duties1 of every housekeeper4 ,that one should be cautious about entering a sick room in a state of perspiration1 as the moment you become cool your pores absorb4 ,do not approach contagious diseases with an empty stomach1 nor sit between the sick and the fire1 because the heat attracts the vapor4 ,that the flavor of cod-liver oil may be changed to the delightful one of fresh oyster1 if the patient will drink a large glass of water poured from a vessel in which nails have been allowed to rust4 ,that a bag of hot sand relieves neuralgia4 ,that warm borax water will remove dandruff4 ,that salt should be eaten with nuts to aid digestion4 ,that it rests you1 in sewing1 to change your position frequently4 ,that a little soda water will relieve sick headache caused by indigestion4 ,that a cupful of strong coffee will remove the odor of onions from the breath4 ,that well-ventilated bedrooms will prevent morning headaches and lassitude4 ,a cupful of hot water drank before meals will relieve nausea and dyspepsia4 ,that a fever patient can be made cool and comfortable by frequent sponging off with soda water4 ,that consumptive night-sweats may be arrested by sponging the body nightly in salt water4 ,that one in a faint should be laid flat on his back1 then loosen his clothes and let him alone4 ,the best time to bathe is just before going to bed1 as any danger of taking cold is thus avoided2 and the complexion is improved by keeping warm for several hours after leaving the bath4 ,to beat the whites of eggs quickly add a pinch of salt4 ,salt cools1 and cold eggs froth rapidly4 ,hot1 dry flannels1 applied as hot as possible1 for neuralgia4 ,sprains and bruises call for an application of the tincture of arnica4 ,if an artery is severed1 tie a small cord or handkerchief above it4 ,for bilious colic1 soda and ginger in hot water4 ,it may be taken freely4 ,tickling in the throat is best relieved by a gargling of salt and water4 ,pains in the side are most promptly relieved by the application of mustard4 ,for cold in the head nothing is better than powdered borax1 sniffed up the nostrils4 ,a drink of hot1 strong lemonade before going to bed will often break up a cold and cure a sore throat4 ,nervous spasms are usually relieved by a little salt taken into the mouth and allowed to dissolve4 ,whooping cough paroxysms are relieved by breathing the fumes of turpentine and carbolic acid4 ,broken limbs should be placed in natural positions1 and the patient kept quiet until the surgeon arrives4 ,hemorrhages of the lungs or stomach are promptly checked by small doses of salt4 ,the patient should be kept as quiet as possible4 ,sleeplessness1 caused by too much blood in the head may be overcome by applying a cloth wet with cold water to the back of the neck4 ,wind colic is promptly relieved by peppermint essence taken in a little warm water4 ,for small children it may be sweetened4 ,paregoric is also good4 ,for stomach cramps1 ginger ale or a teaspoonful of the tincture of ginger in a half glass of water in which a half teaspoonful of soda has been dissolved4 ,sickness of the stomach is most promptly relieved by drinking a teacupful of hot soda and water4 ,if it brings the offending matter up1 all the better4 ,a teaspoonful of ground mustard in a cupful of warm water is a prompt and reliable emetic1 and should be resorted to in cases of poisoning or cramps in the stomach from over-eating4 ,avoid purgatives or strong physic1 as they not only do no good1 but are positively hurtful4 ,pills may relieve for the time1 but they seldom cure4 ,powdered resin is the best thing to stop bleeding from cuts4 ,after the powder is sprinkled on1 wrap the wound with soft cotton cloth4 ,as soon as the wound begins to feel feverish1 keep the cloth wet with cold water4 ,eggs are considered one of the best remedies for dysentery4 ,beaten up slightly1 with or without sugar1 and swallowed1 they tend by their emollient qualities to lessen the inflammation of the stomach and intestines1 and by forming a transient coating on those organs1 enable ,nature to resume her healthful sway over the diseased body4 ,two1 or at most1 three eggs per day1 would be all that is required in ordinary cases2 and1 since the egg is not merely medicine1 but food as well1 the lighter the diet otherwise1 and the quieter the patient is kept1 the more certain and rapid is the recovery4 ,hot water is better than cold for bruises4 ,it relieves pain quickly1 and by preventing congestion often keeps off the ugly black and blue mark4 ,children cry for it1 when they experience the relief it affords their bumps and bruises4 ,for a sprained ankle1 the whites of eggs and powdered alum made into a plaster is almost a specific4 ,,medicinal ,,food4 ,spinach has a direct effect upon complaints of the kidneys2 the common dandelion1 used as greens1 is excellent for the same trouble2 asparagus purifies the blood2 celery acts admirably upon the nervous system1 and is a cure for rheumatism and neuralgia2 tomatoes act upon the liver2 beets and turnips are excellent appetizers2 lettuce and cucumbers are cooling in their effects upon the system2 beans are a very nutritious and strengthening vegetable2 while onions1 garlic1 leeks1 chives and shallots1 all of which are similar1 possess medicinal virtues of a marked character1 stimulating the circulatory system1 and the consequent increase of the saliva and the gastric juice promoting digestion4 ,red onions are an excellent diuretic1 and the white ones are recommended raw as a remedy for insomnia4 ,they are tonic1 nutritious4 ,a soup made from onions is regarded by the ,french as an excellent restorative in debility of the digestive organs4 ,we might go through the entire list and find each vegetable possessing its especial mission of cure1 and it will be plain to every housekeeper that a vegetable diet should be partly adopted1 and will prove of great advantage to the health of the family4 ,illustration ,,housekeepers' ,,time-,,table4 ,,mode ,,of ,,time ,,of ,,time ,,of ,,preparation ,,cooking ,,digestion ---------------------------------------- ------------------------- ,h4 ,m4 ,h4 ,m4 ,apples1 sour1 hard ,raw #b #ej ,apples1 sweet and mellow ,raw #a #ej ,asparagus ,boiled #ae to #cj #b #cj ,beans 7pod7 ,boiled #a #jj #b #cj ,beans with green corn ,boiled #de #c #de ,beef ,roasted ,a #be #c #jj ,beefsteak ,broiled #ae #c #jj ,beefsteak ,fried #ae #d #jj ,beef1 salted ,boiled ,a #ce #d #ae ,bass1 fresh ,broiled #bj #c #jj ,beets1 young ,boiled #b #jj #c #de ,beets1 old ,boiled #d #cj #d #jj ,bread1 corn ,baked #de #c #ae ,bread1 wheat ,baked #a #jj #c #cj ,butter ,melted #c #cj ,cabbage ,raw #b #cj ,cabbage and vinegar ,raw #b #jj ,cabbage ,boiled #a #jj #d #cj ,cauliflower ,boiled #a-b #jj #b #cj ,cake1 sponge ,baked #de #b #cj ,carrot1 orange ,boiled #a #jj #c #ae ,cheese1 old ,raw #c #cj ,chicken ,fricasseed #a #jj #c #de ,codfish1 dry and whole ,boiled ,a #ae #b #jj ,custard 7one quart7 ,baked #cj #b #de ,duck1 tame ,roasted #a #cj #d #jj ,duck1 wild ,roasted #a #jj #d #ej ,dumpling1 apple ,boiled #a #jj #c #jj ,eggs1 hard ,boiled #aj #c #cj ,eggs1 soft ,boiled #c #c #jj ,eggs ,fried #e #c #cj ,eggs ,raw #b #jj ,fowls1 domestic1 roasted or ,boiled #a #jj #d #jj ,gelatine ,boiled #b #cj ,goose1 wild ,roasted ,a #bj #b #cj ,lamb ,boiled ,a #bj #b #cj ,meat and vegetables ,hashed #cj #b #cj ,milk ,raw #b #ae ,milk ,boiled #b #jj ,mutton ,roast ,a #be #c #ae ,mutton ,broiled #bj #c #jj ,onions ,boiled #a-b #jj #c #jj ,oysters ,roasted #c #ae ,oysters ,stewed #e #c #cj ,parsnips ,boiled #a #jj #c #jj ,pigs' ,feet ,soused #a #jj ,pork ,roast ,a #cj #e #ae ,pork ,boiled ,a #be #d #cj ,pork1 raw or ,fried #d #ae ,pork ,broiled #bj #c #ae ,potatoes ,boiled #cj #c #cj ,potatoes ,baked #de #c #cj ,potatoes ,roasted #de #b #cj ,rice ,boiled #bj #a #jj ,salmon1 fresh ,boiled #h #a #de ,sausage ,fried #be #d #jj ,sausage ,broiled #bj #c #cj ,soup1 vegetable ,boiled #a #jj #d #jj ,soup1 chicken ,boiled #b #jj #c #jj ,soup1 oyster or mutton ,boiled ,b#c #cj #c #cj ,spinach ,boiled #a-b #jj #b #cj ,tapioca ,boiled #a #cj #b #jj ,tomatoes ,fresh #a #jj #b #cj ,tomatoes ,canned #cj #b #cj ,trout1 salmon1 fresh1 boiled or,fried #cj #a #cj ,turkey1 boiled or ,roasted ,b #bj #b #cj ,turnips ,boiled #de #c #cj ,veal ,broiled #bj #d #jj ,venison steak ,broiled #bj #a #ce ,footnote ,a3 ,minutes to the pound4 ,footnote ,b3 ,mutton soup4 ,the time given is the general average2 the time will vary slightly with the quality of the article4 ,,miscellaneous ,,recipes4 ,,uses ,,of ,,ammonia4 ,all housekeepers should keep a bottle of liquid ammonia1 as it is the most powerful and useful agent for cleaning silks1 stuffs and hats1 in fact cleans everything it touches4 ,a few drops of ammonia in water will take off grease from dishes1 pans1 etc41 and does not injure the hands as much as the use of soda and strong chemical soaps4 ,a spoonful in a quart of warm water for cleaning paint makes it look like new1 and so with everything that needs cleaning4 ,spots on towels and hosiery will disappear with little trouble if a little ammonia is put into enough water to soak the articles1 and they are left in it an hour or two before washing2 and if a cupful is put into the water in which clothes are soaked the night before washing1 the ease with which the articles can be washed1 and their great whiteness and clearness when dried1 will be very gratifying4 ,remembering the small sum paid for three quarts of ammonia of common strength1 one can easily see that no bleaching preparation can be more cheaply obtained4 ,no articles in kitchen use are so likely to be neglected and abused as the dish-cloth and dish-towels2 and in washing these1 ammonia1 if properly used1 is a greater comfort than anywhere else4 ,put a teaspoonful into the water in which these cloths are1 or should be1 washed everyday2 rub soap on the towels4 ,put them in the water2 let them stand half an hour or so2 then rub them out thoroughly1 rinse faithfully1 and dry outdoors in clear air and sun1 and dish-cloths and towels need never look gray and dingy--a perpetual discomfort to all housekeepers4 ,a dark carpet often looks dusty soon after it has been swept1 and you know it does not need sweeping again2 so wet a cloth or a sponge1 wring it almost dry1 and wipe off the dust4 ,a few drops of ammonia in the water will brighten the colors4 ,for cleaning hair-brushes it is excellent2 put a tablespoonful into the water1 having it only tepid1 and dip up and down until clean2 then dry with the brushes down and they will be like new ones4 ,when employed in washing anything that is not especially soiled1 use the waste water afterward for the house plants that are taken down from their usual position and immersed in the tub of water4 ,ammonia is a fertilizer1 and helps to keep healthy the plants it nourishes4 ,in every way1 in fact1 ammonia is the housekeeper's friend4 ,ammonia is not only useful for cleaning1 but as a household medicine4 ,half a teaspoonful taken in half a tumbler of water is far better for faintness than alcoholic stimulants4 ,in the ,temperance ,hospital in ,london1 it is used with the best results4 ,it was used freely by ,lieutenant ,greely's ,arctic party for keeping up circulation4 ,it is a relief in nervousness1 headache and heart disturbances4 ,,to ,,destroy ,,insects ,,and ,,vermin4 ,dissolve two pounds of alum in three or four quarts of water4 ,let it remain over night till all the alum is dissolved4 ,then with a brush1 apply boiling hot to every joint or crevice in the closet or shelves where croton bugs1 ants1 cockroaches1 etc41 intrude2 also to the joints and crevices of bedsteads1 as bed bugs dislike it as much as croton bugs1 roaches1 or ants4 ,brush all the cracks in the floor and mop-boards4 ,keep it boiling hot while using4 ,to keep woolens and furs from moths1 be sure that none are in the articles when they are put away2 then take a piece of strong brown paper1 with not a hole through which even a pin can enter4 ,put the article in it with several lumps of gum camphor between the folds2 place this in a close box or trunk4 ,cover every joint with paper4 ,a piece of cotton cloth1 if thick and firm1 will answer4 ,wherever a knitting-needle can pass1 the parent moth can enter4 ,place pieces of camphor1 cedar-wood1 ,russia leather1 tobacco-leaves1 whole cloves1 or anything strongly aromatic1 in the drawers or boxes where furs and other things to be preserved from moths are kept and they will never be harmed4 ,mice never get into drawers or trunks where gum camphor is placed4 ,another ,recipe4--,mix half a pint of alcohol1 the same quantity of turpentine and two ounces of camphor4 ,keep in a stone bottle and shake well before using4 ,the clothes or furs are to be wrapped in linen1 and crumbled-up pieces of blotting-paper dipped in the liquid to be placed in the box with them1 so that it smells strong4 ,this requires renewing but once a year4 ,another authority says that a positive1 sure recipe is this3 ,mix equal quantities of pulverized borax1 camphor gum and saltpetre together1 making a powder4 ,sprinkle it dry under the edges of carpets1 in drawers1 trunks1 etc41 etc4 ,it will also keep out all kinds of insects1 if plentifully used4 ,if the housekeeper will begin at the top of her house with a powder bellows and a large quantity of this fresh powder1 and puff it thoroughly into every crack and crevice1 whether or not there are croton bugs in them1 to the very bottom of her house1 special attention being paid to old furniture1 closets1 and wherever croton water is introduced1 she will be freed from these torments4 ,the operation may require a repetition1 but the end is success4 ,,moths ,,in ,,carpets4 ,if you fear that they are at work at the edge of the carpet1 it will sometimes suffice to lay a wet towel1 and press a hot flat-iron over it2 but the best way is to take the carpet up1 and clean it1 and give a good deal of attention to the floor4 ,look in the cracks1 and if you discover signs of moths1 wash the floor with benzine1 and scatter red pepper on it before putting the carpet lining down4 ,heavy carpets sometimes do not require taking up every year1 unless in constant use4 ,take out the tacks from these1 fold the carpets back1 wash the floor in strong suds with a tablespoonful of borax dissolved in it4 ,dash with insect powder1 or lay with tobacco leaves along the edge1 and re-tack4 ,or use turpentine1 the enemy of buffalo moths1 carpet worms and other insects that injure and destroy carpets4 ,mix the turpentine with pure water in the proportion of three tablespoonfuls to three quarts of water1 and then after the carpet has been well swept1 go over each breadth carefully with a sponge dipped in the solution and wrung nearly dry4 ,change the water as often as it becomes dirty4 ,the carpet will be nicely cleaned as well as disinfected4 ,all moths can be kept away and the eggs destroyed by this means4 ,spots may be renovated by the use of ox-gall or ammonia and water4 ,a good way to brighten a carpet is to put half a tumbler of spirits of turpentine in a basin of water1 and dip your broom in it and sweep over the carpet once or twice and it will restore the color and brighten it up until you would think it new4 ,another good way to clean old carpets is to rub them over with meal2 just dampen it a very little and rub the carpet with it and when perfectly dry1 sweep over with meal4 ,after a carpet is thoroughly swept1 rub it with a cloth dipped in water and ammonia2 it will brighten the colors and make it look like new4 ,,to ,,take ,,out ,,machine ,,grease4 ,cold water1 a tablespoonful of ammonia and soap1 will take out machine grease where other means would not answer on account of colors running1 etc4 ,,to ,,wash ,,flannels4 ,the first thing to consider in washing flannels so that they retain their size1 is that the articles be washed and rinsed in water of the same temperature1 that is1 about as warm as the hands can bear1 and not allowed to cool between4 ,the water should be a strong suds4 ,bub through two soapy waters2 wring them out1 and put into plenty of clear1 clean1 warm water to rinse4 ,then into another of the same temperature1 blued a little4 ,wring1 shake them well and hang up4 ,do not take out of this warm water and hang out in a freezing air1 as that certainly tends to shrink them4 ,it is better to dry them in the house1 unless the sun shines4 ,they should dry quickly4 ,colored flannels should never be washed in the same water after white clothes1 or they will be covered1 when dry1 with lint2 better be washed in a water for themselves4 ,in washing worsteds1 such as merino dress goods1 pursue the same course1 only do not wring them hard2 shake1 hang them up and let drain4 ,while a little damp1 bring in and press smoothly on the wrong side with as hot an iron as can be used without scorching the goods4 ,flannels that have become yellow from being badly washed1 may be nicely whitened by soaking them two or three hours in a lather made of one-quarter of a pound of soft soap1 two tablespoonfuls of powdered borax and two tablespoonfuls of carbonate of ammonia1 dissolved in five or six gallons of water4 ,,to ,,starch1 ,,fold ,,and ,,iron ,,shirts4 ,to three tablespoonfuls of dry1 fine starch allow a quart of water4 ,first wet the starch smooth in a little cold water in a tin pan1 put into it a little pinch of salt and a piece of enamel1 or shirt polish the size of a bean1 or a piece of clean tallow1 or a piece of butter the size of a cranberry2 pour over this a quart of boiling water1 stirring rapidly1 placing it over the fire4 ,cook until clear1 then remove it from the fire and set the pan in another of warm water to keep the starch warm4 ,turn the shirt wrong side out and dip the bosom in the hot starch as warm as the hands can bear the heat2 rub the starch evenly through the linen1 saturating it thoroughly2 wring hard to make dry as possible4 ,starch the collar and wristbands the same way1 then hang them out to dry4 ,three hours before ironing them1 wet the bosom and cuffs in cold water1 wring out1 shake and fold1 roll up tightly1 wrap in a towel and let remain two or three hours4 ,the back of the shirt should be ironed first by doubling it lengthwise through the centre1 the wristbands may be ironed next1 and both sides of the sleeves1 then the collar band2 now place a bosom board under the bosom and with a fresh clean napkin dampened a little1 rub the bosom from the top toward the bottom1 arranging and smoothing each plait neatly2 then with a smooth1 moderately-hot flat-iron1 begin ironing from the top downward1 pressing hard until the bosom becomes smooth1 dry and glossy4 ,remove the bosom board and iron the front1 fold both sides of the shirt towards the centre of the back1 fold together below the bosom and hang on the bars to air4 ,,cleaning ,,oil-,,cloths4 ,a dingy oil-cloth may be brightened by washing it with clear water with a little borax dissolved in it2 wipe it with a flannel cloth that you have dipped into milk and then wring as dry as possible4 ,,to ,,clean ,,black ,,lace4 ,no4 #a4 ,a teaspoonful of gum arabic dissolved in one teacupful of boiling water2 when cool1 add half a teaspoonful of black ink2 dip the lace and spread smoothly between the folds of a newspaper and press dry with book or the like4 ,lace shawls can be dressed over in this way1 by pinning a sheet to the carpet and stretching the shawl upon that2 or black lace can be cleaned the same as ribbon and silk4 ,take an old kid glove 7black preferable71 no matter how old1 and boil it in a pint of water for a short time2 then let it cool until the leather can be taken in the hand without burning2 use the glove to sponge off the ribbon2 if the ribbon is very dirty1 dip it into water and draw through the fingers a few times before sponging4 ,after cleaning1 lay a piece of paper over the ribbon and iron2 paper is better than cloth4 ,the ribbon will look like new4 ,,to ,,clean ,,black ,,lace4 ,no4 #b4 ,black laces of all kinds may be cleaned by alcohol4 ,throw them boldly into the liquid2 churn them up and down till they foam2 if very dusty1 use the second dose of alcohol2 squeeze them out1 spat them1 pull out the edges1 lay them between brown paper1 smooth and straight2 leave under a heavy weight till dry2 do not iron4 ,,to ,,wash ,,white ,,lace4 ,no4 #a4 ,first1 the soiled laces should be carefully removed from the garment and folded a number of times1 keeping the edges evenly together1 then basted with a coarse thread without a knot in the end4 ,now put them in a basin of luke-warm suds4 ,after soaking a half hour1 rub them carefully between the hands1 renewing the suds several times2 then1 after soaping them well1 place them in cold water and let them come to a scald4 ,take them from this and rinse them thoroughly in luke-warm water1 blued a very little1 then dip them into a very thin1 clear starch1 allowing a teaspoonful of starch to a pint of water1 so thin that it will be scarcely preceptible4 ,now roll them in a clean1 fresh towel without taking out the bastings2 let them lie for an hour or more1 iron over several thicknesses of flannel1 taking out the bastings of one piece at a time1 and ironing on the wrong side1 with a moderately-hot iron2 the laces should be nearly dry1 and the edges and points pulled gently with the fingers into shape1 before ironing4 ,,to ,,wash ,,white ,,thread ,,lace4 ,no4 #b4 ,to wash white lace1 cover a bottle with linen1 stitched smoothly to fit the shape4 ,wind the lace about it1 basting both edges to the linen4 ,wash on the bottle1 soaping and rinsing well1 then boil in soft water4 ,dry in the sun4 ,clip the basting threads and do not iron4 ,if carefully done it will look like new lace4 ,,to ,,clean ,,silks ,,or ,,ribbons4 ,half a pint of gin1 half a pound of honey1 half a pound of soft soap1 one-eighth of a pint of water4 ,mix the above ingredients together2 then lay each breadth of silk upon a clean kitchen table or dresser1 and scrub it well on the soiled side with the mixture4 ,have ready three vessels of cold water2 take each piece of silk at two corners1 and dip it up and down in each vessel1 but do not wring it2 and take care that each breadth has one vessel of quite clean water for the last dip4 ,hang it up dripping for a minute or two1 then dab in a cloth1 and iron it quickly with a very hot iron4 ,where the lace or silk is very much soiled1 it is best to pass them through a warm liquor of bullock's gall and water2 rinse in cold water2 then take a small piece of glue1 pour boiling water on it1 and pass the veil through it1 clap it1 and frame to dry4 ,instead of framing1 it may be fastened with drawing-pins closely fixed upon a very clean paste1 or drawing-board4 ,,to ,,clean ,,black ,,dress ,,silks4 ,one of the things not generally known1 at least in this country1 is the ,parisian method of cleaning black silk2 the modus operandi is very simple1 and the result infinitely superior to that achieved in any other manner4 ,the silk must be thoroughly brushed and wiped with a cloth1 then laid flat on a board or table1 and well sponged with hot coffee1 thoroughly freed from sediment by being strained through muslin4 ,the silk is sponged on the side intended to show2 it is allowed to become partially dry1 and then ironed on the wrong side4 ,the coffee removes every particle of grease1 and restores the brilliancy of silk1 without imparting to it either the shiny appearance or crackly and papery stiffness obtained by beer1 or1 indeed1 any other liquid4 ,the silk really appears thickened by the process1 and this good effect is permanent4 ,our readers who will experimentalize on an apron or cravat1 will never again try any other method4 ,,to ,,wash ,,feathers4 ,wash in warm soap-suds and rinse in water a very little blued2 if the feather is white1 then let the wind dry it4 ,when the curl has come out by washing the feather or getting it damp1 place a hot flat-iron so that you can hold the feather just above it while curling4 ,take a bone or silver knife1 and draw the fibres of the feather between the thumb and the dull edge of the knife1 taking not more than three fibres at a time1 beginning at the point of the feather and curling one-half the other way4 ,the hot iron makes the curl more durable4 ,after a little practice one can make them look as well as new feathers4 ,or they can be curled by holding them over the stove or range1 not near enough to burn2 withdraw and shake out2 then hold them over again until they curl4 ,when swansdown becomes soiled1 it can be washed and look as good as new4 ,tack strips on a piece of muslin and wash in warm water with white soap1 then rinse and hang in the wind to dry4 ,rip from the muslin and rub carefully between the fingers to soften the leather4 ,,incombustible ,,dresses4 ,by putting an ounce of alum or sal ammoniac in the last water in which muslins or cottons are rinsed1 or a similar quantity in the starch in which they are stiffened1 they will be rendered almost uninflammable2 or1 at least1 will with difficulty take the fire1 and if they do1 will burn without flame4 ,it is astonishing that this simple precaution is so rarely adopted4 ,remember this and save the lives of your children4 ,,how ,,to ,,freshen ,,up ,,furs4 ,furs when taken out in the fall are often found to have a mussed1 crushed-out appearance4 ,they can be made to look like new1 by following these simple directions3 ,wet the fur with a hair-brush1 brushing up the wrong way of the fur4 ,leave it to dry in the air for about half an hour1 and then give it a good beating on the right side with a rattan4 ,after beating it1 comb it with a coarse comb1 combing up the right way of the fur4 ,,novel ,,dress ,,mending4 ,a novel way of mending a woolen or silk dress in which a round hole has been torn1 and where only a patch could remedy matters1 is the following3 ,the frayed portions around the tear should be carefully smoothed1 and a piece of the material1 moistened with very thin muscilage1 placed under the hole4 ,a heavy weight should be put upon it until it is dry1 when it is only possible to discover the mended place by careful observation4 ,,to ,,renew ,,old ,,crape4 ,place a little water in a tea-kettle1 and let it boil until there is plenty of steam from the spout2 then1 holding the crape in both hands1 pass it to and fro several times through the steam1 and it will be clean and look nearly equal to new4 ,,to ,,raise ,,the ,,pile ,,on ,,velvet4 ,to raise the pile on velvet1 put on a table two pieces of wood2 place between them1 bottom side up1 three very hot flat-irons1 and over them lay a wet cloth2 hold the velvet over the cloth1 with the wrong side down2 when thoroughly steamed1 brush the pile with a light wisp1 and the velvet will look as good as new4 ,,to ,,clean ,,kid ,,gloves4 ,make a thick mucilage by boiling a handful of flax-seed2 add a little dissolved toilet soap2 then1 when the mixture cools1 put the gloves on the hands and rub them with a piece of white flannel wet with the mixture4 ,do not wet the gloves through4 ,or take a fine1 clean1 soft cloth1 dip it into a little sweet milk1 then rub it on a cake of soap1 and rub the gloves with it2 they will1 look like new4 ,another good way to clean any color of kid gloves is to pour a little benzine into a basin and wash the gloves in it1 rubbing and squeezing them until clean4 ,if much soiled1 they must be washed through clean benzine1 and rinsed in a fresh supply4 ,hang up in the air to dry4 ,,starch ,,polish4 ,take one ounce of spermaceti and one ounce of white wax2 melt and run it into a thin cake on a plate4 ,a piece the size of a quarter dollar added to a quart of prepared starch gives a beautiful lustre to the clothes and prevents the iron from sticking4 ,,for ,,cleaning ,,jewelry4 ,for cleaning jewelry there is nothing better than ammonia and water4 ,if very dull or dirty1 rub a little soap on a soft brush and brush them in this wash1 rinse in cold water1 dry first in an old handkerchief and then rub with buck or chamois skin4 ,their freshness and brilliancy when thus cleaned cannot be surpassed by any compound used by jewelers4 ,,to ,,clean ,,silver ,,plate4 ,wash well in strong1 warm soap-suds1 rinse and wipe dry with a dry soft cloth2 then mix as much hartshorn powder as will be required into a thick paste1 with cold water2 spread this over the silver1 with a soft cloth1 and leave it for a little time to dry4 ,when perfectly dry brush it off with a clean soft cloth1 or brush and polish it with a piece of chamois skin4 ,hartshorn is one of the best possible ingredients for plate powder for daily use4 ,it leaves on the silver a deep1 dark polish1 and at the same time does not injure it4 ,whiting1 dampened with liquid ammonia1 is excellent also4 ,,to ,,remove ,,stains ,,from ,,marble4 ,mix together one-half pound of soda1 one-half pound of soft soap and one pound of whiting4 ,boil them until they become as thick as paste1 and let it cool4 ,before it is quite cold1 spread it over the surface of the marble and leave it at least a whole day4 ,use soft water to wash it off1 and rub it well with soft cloths4 ,for a black marble1 nothing it better than spirits of turpentine4 ,another paste answers the same purpose3 ,take two parts of soda1 one of pumice stone and one of finely-powdered chalk4 ,sift these through a fine sieve and mix them into a paste with water4 ,rub this well all over the marble and the stains will be removed2 then wash it with soap and water and a beautiful bright polish will be produced4 ,,to ,,whiten ,,walls4 ,to whiten walls1 scrape off all the old whitewash1 and wash the walls with a solution of two ounces of white vitriol to four gallons of water4 ,soak a quarter of a pound of white glue in water for twelve hours2 strain and place in a tin pail in a kettle of boiling water4 ,when melted1 stir in the glue eight pounds of whiting and water enough to make it as thick as common whitewash4 ,apply evenly with a good brush4 ,if the walls are very yellow1 blue the water slightly by squeezing in it a flannel blue-bag4 ,before kalsomining a wall all cracks should be plastered over4 ,use plaster of ,paris4 ,kalsomine may be colored easily by mixing with it yellow ochre1 ,spanish brown1 indigo2 squeeze through a bag into the water1 etc4 ,,paper-,,hangers' ,,paste4 ,to make paper-hangers' paste1 beat up four pounds of good1 white wheat flour 7well sifted previously7 in sufficient cold water to form a stiff batter4 ,beat it well in order to take out all lumps1 and then add enough cold water to make the mixture of the consistency of pudding batter4 ,to this add about two ounces of well-pounded alum4 ,pour gently and quickly over the batter boiling water1 stirring rapidly at the same time1 and when it is seen to lose the white color of the flour1 it is cooked and ready4 ,do not use it1 however1 while hot1 but allow it to cool4 ,pour about a pint of cold water over the top to prevent a skin from forming4 ,before using1 the paste should be thinned by the addition of cold water4 ,,to ,,wash ,,colored ,,garments4 ,delicately colored socks and stockings are apt to fade in washing4 ,if they are soaked for a night in a pail of tepid water containing a half pint of turpentine1 then wrung out and dried1 the colors will set1 and they can afterwards be washed without fading4 ,for calicoes that fade1 put a teaspoonful of sugar of lead into a pailful of water and soak the garment fifteen minutes before washing4 ,,the ,,marking ,,system4 ,mark all your own personal wardrobe which has to be washed4 ,if this were invariably done1 a great deal of property would be saved and a great deal of trouble would be spared4 ,for the sake of saving trouble to others1 if for no other reason1 all of one's handkerchiefs1 collars and underclothing should be plainly and permanently marked4 ,a bottle of indelible ink is cheap1 a clean pen still cheaper1 and a bright1 sunny day or a hot flat-iron will complete the business4 ,always keep on hand a stick of linen tape1 written over its whole length with your name1 or the names of your family1 ready to be cut off and sewed on to stockings and such other articles as do not afford a good surface on which to mark4 ,then there are the paper patterns1 of which every mother has a store4 ,on the outside of each1 as it is tied up1 the name of the pattern should be plainly written4 ,there are the rolls of pieces1 which may contain a good deal not apparent from the outside4 ,all these hidden mysteries should be indicated4 ,the winter things1 which are wrapped up and put away for summer1 and the summer things1 which are wrapped up and put away for the winter1 should all be in labeled packages1 and every packing trunk should have on its lid a complete list of its contents4 ,congregationalist ,,to ,,remove ,,stains ,,and ,,spots4 ,children's clothes1 table linens1 towels1 etc41 should be thoroughly examined before wetting1 as soap-suds1 washing-fluids1 etc41 will fix almost any stain past removal4 ,many stains will pass away by being simply washed in pure1 soft water2 or alcohol will remove1 before the article has been in soap-suds1 many stains2 iron mold1 mildew1 or almost any similar spot1 can be taken out by dipping in diluted citric acid2 then cover with salt and lay in the bright sun till the stain disappears4 ,if of long standing1 it may be necessary to repeat the wetting and the sunlight4 ,be careful to rinse in several waters as soon as the stain is no longer visible4 ,ink1 fruit1 wine1 and mildew stains must first be washed in clear1 cold water1 removing as much of the spots as can be1 then mix one teaspoonful of oxalic acid and a half pint of rain-water4 ,dip the stain in this and wipe off in clear water4 ,wash at once1 if a fabric that will bear washing4 ,a tablespoonful of white currant juice1 if any can be had1 is even better than lemon4 ,this preparation may be used on the most delicate articles without injury4 ,shake it up before using it4 ,mark it poison1 and put it where it will not be meddled with4 ,,oil ,,stains ,,in ,,silks ,,and ,,other ,,fabrics4 ,benzine is most effectual1 not only for silk1 but for any other material whatever4 ,it can be procured from any druggist4 ,by simply covering both sides of greased silk with magnesia1 and allowing it to remain for a few hours1 the oil is absorbed by the powder4 ,should the first application be insufficient1 it may be repeated1 and even rubbed in with the hand4 ,should the silk be ,tussah or ,indian silk1 it will wash4 ,to remove an acid stain on violet silk3 ,brush the discoloration with tincture of iodine1 then saturate the spot well with a solution of hyposulphite of soda1 and dry gradually4 ,this restores the original color perfectly4 ,muriatic acid is successfully used for removing ink stains and iron mold on a number of colors which it does not attack4 ,sulphurous acid is only employed for whitening undyed goods1 straw hats1 etc41 and for removing the stains of certain fruits on silks and woolens4 ,sulphurous gas is also used for this purpose1 but the liquid gas is safer4 ,oxalic acid is used for removing ink and rust stains1 and remnants of mud stains1 which do not yield to other deterrents4 ,it may also be used for destroying the stains of fruits and astringent juices1 and old stains of urine4 ,however1 its use is limited to white goods1 as it attacks fugitive colors and even light shades of those reputed to be fast4 ,the best method of applying it is to dissolve it in cold or luke-warm water1 to let it remain a moment upon the spot1 and then rub it with the fingers4 ,wash out in clear1 warm water immediately4 ,citric acid serves to revive and brighten certain colors1 especially greens and yellows4 ,it restores scarlets which have been turned to a crimson by the action of alkalies4 ,acetic acid or tartaric acid may be used instead4 ,where it is feared that soap may change the color of an article1 as1 for instance1 scarlet hosiery or lilac print1 if the garment be not badly soiled1 it may be cleansed by washing without soap in water in which pared potatoes have been boiled4 ,this method will also prevent color from running in washing prints4 ,to prevent blue from running into a white ground1 dissolve a teaspoonful of copperas in a pailful of soft water1 add a piece of lime the size of an acorn1 and soak the garments in this water two hours before washing4 ,to keep colors from running in washing black prints1 put a teaspoon of black pepper in the first water4 ,salt or beef's gall in the water helps to set black4 ,a tablespoonful of spirits of turpentine to a gallon of water sets most blues1 and alum is very efficacious in setting green4 ,black or very dark calicoes should be stiffened with gum arabic--five cents' worth is enough for a dress4 ,if1 however1 starch is used1 the garment should be turned wrong side out4 ,a simple way to remove grass stains is to spread butter on them1 and lay the article in hot sunshine1 or wash in alcohol4 ,fruit stains upon cloth or the hands may be removed by rubbing with the juice of ripe tomatoes4 ,if applied immediately1 powdered starch will also take fruit stains out of table linen4 ,left on the spot for a few hours1 it absorbs every trace of the stain4 ,for mildew stains or iron rust1 mix together soft soap1 laundry starch1 half as much salt1 and the juice of a lemon4 ,apply to the spots and spread the garment on the grass4 ,or wet the linen1 rub into it white soap1 then finely powdered chalk2 lay upon the grass and keep damp4 ,old mildew stains may be removed by rubbing yellow soap on both sides and afterwards laying on1 very thick1 starch which has been dampened4 ,rub in well and expose to light and air4 ,there are several effectual methods of removing grease from cloths4 ,first1 wet with a linen cloth dipped in chloroform4 ,second1 mix four tablespoonfuls of alcohol with one tablespoonful of salt2 shake together until the salt is dissolved and apply with a sponge4 ,third1 wet with weak ammonia water2 then lay a thin white blotting or tissue paper over it and iron lightly with an iron not too hot4 ,fourth1 apply a mixture of equal parts of alcohol1 gin and ammonia4 ,candle grease yields to a warm iron4 ,place a piece of blotting or other absorbing paper under the absorbing fabric2 put a piece of the paper also on the spot1 apply the warm iron to the paper and as soon as a spot of grease appears1 move the paper and press again until the spot disappears4 ,lard will remove wagon grease4 ,rub the spot with the lard as if washing it1 and when it is well out1 wash in the ordinary way with soap and water until thoroughly cleansed4 ,to make linen beautifully white1 prepare the water for washing by putting into every ten gallons a large handful of powdered borax or boil with the clothes one teaspoonful of spirits of turpentine4 ,fruit stains may be taken out by boiling water4 ,place the material over a basin or other vessel and pour the boiling water from the kettle over the stains4 ,pure water1 cold or hot1 mixed with acids1 serves for rinsing goods in order to remove foreign and neutral bodies which cover the color4 ,steam softens fatty matters and thus facilitates their removal by reagents4 ,sulphuric acid may be used in certain cases1 particularly for brightening and raising greens1 reds1 yellows1 etc41 but it must be diluted with at least one hundred times its weight of water and more in cases of delicate shades4 ,,cement ,,for ,,china ,,and ,,glass4 ,to half a pint of milk put an equal quantity of vinegar in order to curdle it2 then separate the curd from the whey and mix the whey with the whites of four or five eggs1 beating the whole well together4 ,when it is well-mixed1 add a little quick-lime1 through a sieve1 until it has acquired the consistency of a thick paste4 ,with this cement broken vessels and cracks of all kinds may be mended4 ,it dries quickly and resists the action of fire and water4 ,another3 ,into a thick solution of gum arabic1 stir plaster of ,paris until the mixture assumes the consistency of cream2 apply with a brush to the broken edges of china and join together4 ,in three days the article cannot be broken in the same place4 ,the whiteness of the cement adds to its value4 ,,cleaning ,,sinks4 ,to purify greasy sinks and pipes1 pour down a pailful of boiling water in which three or four pounds of washing soda have been dissolved4 ,a disinfectant is prepared in the same way1 using copperas4 ,copperas is a poison and should not be left about4 ,leaks in ,waste ,pipes3--,shut yourself into a room from which the pipe starts4 ,put two or three ounces of oil of peppermint into a pail of boiling hot water and pour down the pipe4 ,another person who has not yet inhaled the strong odor should follow the course of the pipe through the house4 ,the peppermint will be pretty sure to discover a break that even an expert plumber might overlook4 ,the ,examiner4 ,,management ,,of ,,stoves4 ,if the fire in a stove has plenty of fresh coals on top not yet burned through it will need only a little shaking to start it up2 but if the fire looks dying and the coals look white1 don't shake it4 ,when it has drawn till it is red again1 if there is much ash and little fire1 put coals on very carefully4 ,a mere handful of fire can be coaxed back into life by adding another handful or so of new coals on the red spot1 and giving plenty of draught1 but don't shake a dying fire1 or you lose it4 ,this management is often necessary after a warm spell1 when the stove has been kept dormant for days1 though ,i hope you will not be so unfortunate as to have a fire to coax up on a cold winter morning4 ,they should be arranged over night1 so that all that is required is to open the draughts in order to have a cherry glow in a few minutes4 ,good ,housekeeping ,,to ,,remove ,,ink ,,from ,,carpets4 ,when freshly spilled1 ink can be removed from carpets by wetting in milk4 ,take cotton batting and soak up all the ink that it will receive1 being careful not to let it spread4 ,then take fresh cotton1 wet in milk1 and sop it up carefully4 ,repeat this operation1 changing cotton and milk each time4 ,after most of the ink has been taken up in this way1 with fresh cotton and clean1 rub the spot4 ,continue till all disappears2 then wash the spot in clean warm water and a little soap2 rinse in clear water and rub till nearly dry4 ,if the ink is dried in1 we know of no way that will not take the color from the carpet as well as the ink1 unless the ink is on a white spot4 ,in that case1 salts of lemon1 or soft soap1 starch and lemon juice1 will remove the ink as easily as if on cotton4 ,,to ,,take ,,rust ,,out ,,of ,,steel4 ,if possible1 place the article in a bowl containing kerosene oil1 or wrap the steel up in a soft cloth well saturated with kerosene2 let it remain twenty-four hours or longer1 then scour the rusty spots with brick dust2 if badly rusted1 use salt wet with hot vinegar2 after scouring rinse every particle of brick dust or salt off with boiling hot water2 dry thoroughly with flannel cloths and place near the fire to make sure1 then polish off with a clean flannel cloth and a little sweet oil4 ,,to ,,make ,a ,,paste ,,or ,,mucilage ,,to ,,fasten ,,lables4 ,soften good glue in water1 then boil it with strong vinegar and thicken the liquid1 during boiling1 with fine wheat flour1 so that a paste results2 or starch paste with which a little ,venice turpentine has been incorporated while it was warm4 ,a recipe for a transparent cement which possesses great tenacity and has not the slightest yellow tinge3 ,mix in a well-stoppered bottle ten drachms of chloroform with ten and one-half of non-vulcanized caoutchouc 7rubber7 cut in small pieces4 ,solution is readily effected and when it is completed add two and one-half drachms of mastic4 ,let the whole macerate from eight to ten days without the application of any heat and shake the contents of the bottle at intervals4 ,a perfectly white and very adhesive cement is the result4 ,,postage ,,stamp ,,mucilage4 ,take of gum dextrine two parts1 acetic acid one part1 water five parts4 ,dissolve in a water bath and add alcohol one part4 ,scientific ,american4 ,gum of great strength1 which will also keep for a long time1 is prepared by dissolving equal parts of gum arabic and gum tragacanth in vinegar4 ,a little vinegar added to ordinary gum water will make it keep much better4 ,,family ,,glue4 ,crack the glue and put it in a bottle1 add common whisky2 shake up1 cork tight1 and in three or four days it can be used4 ,it requires no heating1 will keep for almost any length of time1 and is at all times1 ready to use1 except in the coldest of weather1 when it will require warming4 ,it must be kept tight1 so that the whisky will not evaporate4 ,the usual corks or stoppers should not be used4 ,it will become clogged4 ,a tin stopper covering the bottle1 but fitting as closely as possible1 must be used4 ,,glue4 ,glue to resist heat and moisture is made as follows3 ,mix a handful of quick-lime in four ounces of linseed oil1 boil to a good thickness1 then spread it on tin plates in the shade1 and it will become very hard1 but may be easily dissolved over the fire as glue4 ,a glue which will resist the action of water is made by boiling one pound of common glue in two quarts of skimmed milk4 ,,furniture ,,cream4 ,shred finely two ounces of beeswax and half an ounce of white wax into half a pint of turpentine2 set in a warm place until dissolved1 then pour over the mixture the following1 boiled together until melted3 ,half a pint of water1 an ounce of castile soap and a piece or resin the size of a small nutmeg4 ,mix thoroughly and keep in a wide-necked stone bottle for use4 ,this cleans well and leaves a good polish1 and may be made at a fourth of the price it is sold at4 ,,cement ,,cracks ,,in ,,floor4 ,cracks in floors may be neatly but permanently filled by thoroughly soaking newspapers in paste made of half a pound of flour1 three quarts of water and half a pound of alum mixed and boiled4 ,the mixture will be about as thick as putty1 and may be forced into the crevice with a case knife4 ,it will harden like papier-mache4 ,a ,,polish ,,for ,,ladies' ,,kid ,,shoes4 ,a fine liquid polish for ladies' kid shoes1 satchels1 etc41 that is easy of application1 recommended as containing no ingredients in any manner injurious to leather1 is found by digesting in a closed vessel at gentle heat1 and straining1 a solution made as follows3 ,lampblack one drachm1 oil turpentine four drachms1 alcohol 7trymethyl7 twelve ounces1 shellac one and one-half ounces1 white turpentine five drachms1 saudarac two drachms4 ,,paste ,,for ,,scrap ,,books1 ,,etc4 ,paste that ,will ,keep4--,dissolve a teaspoonful of alum in a quart of water4 ,when cold1 stir in flour1 to give it the consistency of thick cream1 being particular to beat up all the lumps4 ,stir in as much powdered resin as will lie on a dime1 and throw in half a dozen cloves to give it a pleasant odor4 ,have on the fire a teacupful of boiling water2 pour the flour mixture into it1 stirring well all the time4 ,in a few minutes it will be of the consistency of molasses4 ,pour it into an earthen or china vessel1 let it cool1 and stir in a small teaspoonful each of oil of cloves and of sassafras2 lay a cover on1 and put in a cool place4 ,when needed for use1 take out a portion and soften it with warm water4 ,this is a fine paste to use to stiffen embroidery4 ,,to ,,remove ,,indelible ,,ink4 ,most indelible inks contain nitrate of silver1 the stain of which may be removed by first soaking in a solution of common salt1 and afterward washing with ammonia4 ,or use solution of ten grains of cyanide of potassium and five grains of iodine to one ounce of water1 or a solution of eight parts each bichloride of mercury and chloride of ammonium in one hundred and twenty-five parts of water4 ,a ,,cement ,,for ,,acids4 ,a cement which is proof against boiling acids may be made by a composition of ,india rubber1 tallow1 lime and red lead4 ,the ,india rubber must first be melted by a gentle heat1 and then six to eight per cent by weight of tallow is added to the mixture while it is kept well stirred2 next day slaked lime is applied1 until the fluid mass assumes a consistency similar to that of soft paste2 lastly1 twenty per cent of red lead is added in order to make it harden and dry4 ,,to ,,keep ,,cider4 ,allow three-fourths of a pound of sugar to the gallon1 the whites of six eggs1 well beaten1 a handful of common salt4 ,leave it open until fermentation ceases1 then bung up4 ,this process a dealer of cider has used for years1 and always successfully4 ,another ,recipe4--,to keep cider sweet allow it to work until it has reached the state most desirable to the taste1 and then add one and a half tumblers of grated horse-radish to each barrel1 and shake up well4 ,this arrests further fermentation4 ,after remaining a few weeks1 rack off and bung up closely in clean casks4 ,a gentleman of ,denver writes he has a sure preservative3 ,put eight gallons of cider at a time into a clean barrel2 take one ounce of powdered charcoal and one ounce of powdered sulphur2 mix and put it into some iron vessel that will go down through the bung-hole of the barrel4 ,now put a piece of red-hot iron into the charcoal and sulphur1 and while it is burning1 lower it through the bung-hole to within one foot of the cider1 and suspend it there by a piece of wire4 ,bring it up and in twelve hours you can cure another batch4 ,put the cider in a tight barrel and keep in a cool cellar and it will keep for years4 ,a ,holland ,recipe4--,to one quart of new milk1 fresh from the cow 7not strained71 add one half pound of ground black mustard seed and six eggs4 ,beat the whole well together and pour into a barrel of cider4 ,it will keep cider sweet for one year or more4 ,,to ,,bleach ,,cotton ,,cloth4 ,take one large spoonful of sal soda and one pound of chloride lime for thirty yards2 dissolve in clean1 soft water2 rinse the cloth thoroughly in cold1 soft water so that it may not rot4 ,this amount of cloth may be bleached in fourteen or fifteen minutes4 ,a ,,polish ,,for ,,leather4 ,put a half-pound of shellac broken up in small pieces into a quart bottle or jug1 cover it with alcohol1 cork it tight1 and put it on the shelf in a warm place2 shake it well several times a day1 then add a piece of camphor as large as a hen's egg2 shake it well1 and in a few hours shake it again and add one ounce of lampblack4 ,if the alcohol is good1 it will all be dissolved in two days2 then shake and use4 ,if the materials were of the proper kind1 the polish correctly prepared1 it will dry in about five minutes1 giving a gloss equal to patent leather4 ,using aniline dyes instead of the lampblack1 you can have it any desired color1 and it can be used on wood or hard paper4 ,,to ,,soften ,,water4 ,add half a pound of the best quick-lime dissolved in water to every hundred gallons4 ,smaller proportions may be more conveniently managed1 and if allowed to stand a short time the lime will have united with the carbonate of lime1 and been deposited at the bottom of the receptacle4 ,another way is to put a gallon of lye into a barrelful of water1 or two or three shovelfuls of wood-ashes1 let stand over night2 it will be clear and soft4 ,,washing ,,fluid4 ,one gallon of water and four pounds of ordinary washing soda1 and a quarter of a pound of soda4 ,heat the water to boiling hot1 put in the soda1 boil about five minutes1 then pour it over two pounds of unslaked lime1 let it bubble and foam until it settles1 turn it off and bottle it for use4 ,this is the article that is used in the ,chinese laundries for whitening their linen1 and is called ,javelle water2 a tablespoonful put into a suds of three gallons1 and a little1 say a quarter of a cupful1 in the boiler when boiling the clothes1 makes them very white and clear4 ,must be well rinsed afterwards4 ,this preparation will remove tea stains and almost all ordinary stains of fruit1 grass1 etc4 ,this fluid brightens the colors of colored clothes1 does not rot them1 but should not be left long in any water2 the boiling1 sudsing1 rinsing and bluing1 should be done in quick succession1 until the clothes are ready to hang on the line4 ,,hard ,,soap4 7,washing47 ,six pounds of washing soda and three of unslaked lime4 ,pour on four gallons of boiling water1 let it stand until perfectly clear1 then drain off1 and put in six pounds of clean fat4 ,boil it until it begins to harden1 about two hours1 stirring most of the time4 ,while boiling1 thin it with two gallons of cold water1 which you have previously poured on the alkaline mixture1 after draining off the four gallons4 ,this must be settled clear before it is drawn off4 ,add it when there is danger of boiling over4 ,try the thickness by cooling a little on a plate4 ,put in a handful of salt just before taking from the fire4 ,wet a tub to prevent sticking2 turn in the soap and let it stand until solid4 ,cut into bars1 put on a board and let it dry4 ,this makes about forty pounds of soap4 ,it can be flavored just as you turn it out4 ,,soap ,,for ,,washing ,,without ,,rubbing4 ,a soap to clean clothes without rubbing3 ,take two pounds of sal soda1 two pounds of common bar soap and ten quarts of water4 ,cut the soap in thin slices and boil together two hours2 strain and it will be fit for use4 ,put the clothes in soak the night before you wash1 and to every pailful of water in which you boil them add a pound of soap4 ,they will need no rubbing1 but merely rinsing4 ,,to ,,make ,,soft ,,soap ,,without ,,cooking4 ,pour two pailfuls of boiling water upon twenty pounds of potash and let it stand two hours4 ,have ready thirty pounds of clean grease1 upon which pour one pailful of the lye1 adding another pail of water to the potash2 let it stand three or four hours1 stir it well2 then pour a gallon of the lye upon the grease1 stir it well2 and in half an hour another gallon of the lye1 stir it thoroughly2 in half an hour repeat the process1 and thus proceed until you have poured off all the lye2 then add two pails of boiling hot water to the remainder of the potash1 and let it stand ten hours2 then stir the mixture1 and if it has become stiff and the grease has disappeared from the surface1 take out a little and see whether the weak lye will thicken it2 if it does1 add the lye2 if it does not1 try water1 and if that thickens it1 let it stand another day1 stirring it well five or six times during the day2 if the lye does not separate from the grease you may fill up with water4 ,,old-,,style ,,family ,,soft ,,soap4 ,to set the leach1 bore several holes in the bottom of a barrel1 or use one without a bottom2 prepare a board larger than the barrel1 then set the barrel on it1 and cut a groove around just outside the barrel1 making one groove from this to the edge of the board1 to carry off the lye as it runs off1 with a groove around it1 running into one in the centre of the board4 ,place all two feet from the ground and tip it so that the lye may run easily from the board into the vessel below prepared to receive it4 ,put half bricks or stones around the edge of the inside of the barrel2 place on them one end of some sticks about two inches wide1 inclining to the centre2 on those place some straw to the depth of two inches1 over it scatter two pounds of slaked lime4 ,put in ashes1 about half of a bushel at a time1 pack it well1 by pounding it down1 and continue doing so until the barrel is full1 leaving a funnel-shaped hollow in the centre large enough to hold several quarts of water4 ,use rain-water boiling hot4 ,let the water disappear before adding more4 ,if the ashes are packed very tightly it may require two or three days before the lye will begin to run1 but it will be the stronger for it1 and much better4 ,to ,make ,boiled ,soft ,soap4--,put in a kettle the grease consisting of all kinds of fat that has accumulated in the kitchen1 such as scraps and bones from the soup-kettle1 rinds from meat1 etc42 fill the kettle half full2 if there is too much grease it can be skimmed off after the soap is cold1 for another kettle of soap4 ,this is the only true test when enough grease is used1 as the lye will consume all that is needed and no more4 ,make a fire under one side of it4 ,the kettle should be in an out-house or out of doors4 ,let it heat very hot so as to fry2 stir occasionally to prevent burning4 ,now put in the lye a gallon at a time1 watching it closely until it boils1 as it sometimes runs over at the beginning4 ,add lye until the kettle is full enough1 but not too full to boil well4 ,soap should boil from the side and not the middle1 as this would be more likely to cause it to boil over4 ,to test the soap1 to one spoonful of soap add one of rain-water2 if it stirs up very thick1 the soap is good and will keep2 if it becomes thinner1 it is not good4 ,this is the result of one of three causes1 either it is too weak1 or there is a deposit of dirt or it is too strong4 ,continue to boil for a few hours1 when it should flow from the stick with which it is stirred like thick molasses2 but if after boiling it remains thin1 let it stand over night1 removing it from the fire1 then drain it off very carefully into another vessel1 being very particular to prevent any sediment from passing4 ,wash the kettle1 return the soap and boil again1 if dirt was the cause2 it will now be thick and good2 otherwise if it was too strong1 rain-water added will make it right1 adding the water gradually until right and just thick enough4 ,illustration ,,facts ,,worth ,,knowing4 ,an ,agreeable ,disinfectant3--,sprinkle fresh ground coffee on a shovel of hot coals1 or burn sugar on hot coals4 ,vinegar boiled with myrrh1 sprinkled on the floor and furniture of a sick room1 is an excellent deodorizer4 ,to ,prevent ,mold3--,a small quantity of carbolic acid added to paste1 mucilage and ink1 will prevent mold4 ,an ounce of the acid to a gallon of whitewash will keep cellars and dairies from the disagreeable odor which often taints milk and meat kept in such places4 ,to ,make ,tracing-,paper3--,dissolve a ball of white beeswax1 one inch in diameter1 in half a pint of turpentine4 ,saturate the paper in this bath and let it dry two or three days before using4 ,to ,preserve ,brooms3--,dip them for a minute or two in a kettle of boiling suds once a week and they will last much longer1 making them tough and pliable4 ,a carpet wears much longer swept with a broom cared for in this manner4 ,to ,clean ,brass-,ware1 etc43--,mix one ounce of oxalic acid1 six ounces of rotten stone1 all in powder1 one ounce of sweet oil1 and sufficient water to make a paste4 ,apply a small portion1 and rub dry with a flannel or leather4 ,the liquid dip most generally used consists of nitric and sulphuric acids2 but this is more corrosive4 ,polish or ,enamel for ,shirt ,bosoms is made by melting together one ounce of white wax1 and two ounces of spermaceti2 heat gently and turn into a very shallow pan2 when cold cut or break in pieces4 ,when making boiled starch the usual way1 enough for a dozen bosoms1 add to it a piece of the polish the size of a hazel nut4 ,an ,erasive ,fluid for the ,removal of ,spots on ,furniture1 and all kinds of fabrics1 without injuring the color1 is made of four ounces of aqua ammonia1 one ounce of glycerine1 one ounce of castile soap and one of spirits of wine4 ,dissolve the soap in two quarts of soft water1 add the other ingredients4 ,apply with a soft sponge and rub out4 ,very good for deaning silks4 ,to ,remove the ,odor of ,onion from fish-kettle and saucepans in which they have been cooked1 put wood-ashes or sal soda1 potash or lye2 fill with water and let it stand on the stove until it boils2 then wash in hot suds1 and rinse well4 ,to ,clean ,marble ,busts3--,first free them from all dust1 then wash them with very weak hydrochloric acid4 ,soap injures the color of marble4 ,to ,remove old ,putty from ,window ,frames1 pass a red hot poker slowly over it and it will come off easily4 ,hanging ,pictures3--,the most safe material and also the best1 is copper wire1 of the size proportioned to the weight of the picture4 ,when hung the wire is scarcely visible1 and its strength is far superior to cord4 ,to ,keep ,milk ,sweet3--,put into a panful a spoonful of grated horse-radish1 it will keep it sweet for days4 ,to ,take ,rust from ,steel ,implements or ,knives3--,rub them well with kerosene oil1 leaving them covered with it a day or so2 then rub them hard and well with finely powdered unslaked lime4 ,poison ,water3--,water boiled in galvanized iron becomes poisonous1 and cold water passed through zinc-lined iron pipes should never be used for cooking or drinking4 ,hot water for cooking should never be taken from hot water pipes2 keep a supply heated in kettles4 ,scouring ,soap for ,cotton and ,silk ,goods3--,mix one pound of common soap1 half a pound of beef-gall and one ounce and a half of ,venetian turpentine4 ,a ,paint for ,wood or ,stone that ,resists all ,moisture3--,melt twelve ounces of resin2 mix with it1 thoroughly1 six gallons of fish oil and one pound of melted sulphur4 ,rub up some ochre or any other coloring substance with a little linseed oil1 enough to give it the right1 color and thickness4 ,apply several coats of the hot composition with a brush4 ,the first coat should be very thin4 ,to ,ventilate a ,room3--,place a pitcher of cold water on a table in your room and it will absorb all the gases with which the room is filled from the respiration of those eating or sleeping in the apartment4 ,very few realize how important such purification is for the health of the family1 or1 indeed1 understand or realize that there can be any impurity in the rooms2 yet in a few hours a pitcher or pail of cold water--the colder the more effective--will make the air of a room pure1 but the water will be entirely unfit for use4 ,to ,fill ,cracks in ,plaster3--,use vinegar instead of water to mix your plaster of ,paris4 ,the resultant mass will be like putty1 and will not set for twenty or thirty minutes2 whereas1 if you use water the plaster will become hard almost immediately1 before you have time to use it4 ,push it into the cracks and smooth it off nicely with a table knife4 ,to ,take ,spots from ,wash ,goods3--,rub them with the yolk of egg before washing4 ,to ,take ,white ,spots from ,varnished ,furniture3--,hold a hot stove lid or plate over them and they will soon disappear4 ,to ,prevent ,oil from ,becoming ,rancid3--,drop a few drops of ether into the bottle containing it4 ,troublesome ,ants3--,a heavy chalk mark laid a finger's distance from your sugar box and all around 7there must be no space not covered7 will surely prevent ants from troubling4 ,to ,make ,tough ,meat ,tender3--,lay it a few minutes in a strong vinegar water4 ,to ,remove ,discoloration from ,bruises3--,apply a cloth wrung out in very hot water1 and renew frequently until the pain ceases4 ,or apply raw beefsteak4 ,a ,good ,polish for ,removing ,stains1 ,spots and ,mildew from ,furniture is made as follows3 ,take half a pint of ninety-eight per cent1 alcohol1 a quarter of an ounce each of pulverized resin and gum shellac1 add half a pint of linseed oil2 shake well and apply with a brush or sponge4 ,to ,remove ,finger-,marks3--,sweet oil will remove finger-marks from varnished furniture1 and kerosene from oiled furniture4 ,to ,remove ,paint from ,black ,silk3--,patient rubbing with chloroform will remove paint from black silk or any other goods1 and will not hurt the most delicate color or fabric4 ,to ,freshen ,gilt ,frames3--,gilt frames may be revived by carefully dusting them1 and then washing with one ounce of soda beaten up with the whites of three eggs4 ,scraped patches might be touched tip with any gold paint4 ,castile soap and water1 with proper care1 may be used to clean oil paintings2 other methods should not be employed without some skill4 ,to ,destroy ,moths in ,furniture3--,all the baking and steaming are useless1 as1 although the moths may be killed1 their eggs are sure to hatch1 and the upholstery to be well riddled4 ,the naphtha-bath process is effectual4 ,a sofa1 chair or lounge may be immersed in the large vats used for the purpose1 and all insect life will be absolutely destroyed4 ,no egg ever hatches after passing through the naphtha-bath2 all oil1 dirt or grease disappears1 and not the slightest damage is done to the most costly article4 ,sponging with naphtha will not answer4 ,it is the immersion for two hours or more in the specially prepared vats which is effectual4 ,slicing ,pineapples3--,the knife used for peeling a pineapple should not be used for slicing it1 as the rind contains an acid that is apt to cause a swollen mouth and sore lips4 ,the ,cubans use salt as an antidote for the ill effects of the peel4 ,to ,clean ,iron ,sinks3--,rub them well with a cloth wet with kerosene oil4 ,to ,erase ,discoloration on ,stone ,china3--,dishes and cups that are used for baking custards1 puddings1 etc41 that require scouring1 may be easily cleaned by rubbing with a damp cloth dipped in whiting or ,sapolio1 then washed as usual4 ,to ,remove ,ink1 ,wine or ,fruit ,stains3--,saturate well in tomato juice2 it is also an excellent thing to remove stains from the hands4 ,to ,set ,colors in ,washable ,goods3--,soak them previous to washing in a water in which is allowed a tablespoonful of ox-gall to a gallon of water4 ,to ,take out ,paint3--,equal parts of ammonia and turpentine will take paint out of clothing1 no matter how dry or hard it may be4 ,saturate the spot two or three times1 then wash out in soap-suds4 ,ten cents' worth of oxalic acid dissolved in a pint of hot water will remove paint spots from the windows4 ,pour a little into a cup1 and apply to the spots with a swab1 but be sure not to allow the acid to touch the hands4 ,brasses may be quickly cleaned with it4 ,great care must be exercised in labeling the bottle1 and putting it out of the reach of children1 as it is a deadly poison4 ,to ,remove ,tar from ,cloth3--,saturate the spot and rub it well with turpentine1 and every trace of tar will be removed4 ,to ,destroy ,ants3--,ants that frequent houses or gardens may be destroyed by taking flour of brimstone half a pound1 and potash four ounces2 set them in an iron or earthen pan over the fire until dissolved and united2 afterwards beat them to a powder1 and infuse a little of this powder in water1 and wherever you sprinkle it the ants will fly the place4 ,simple ,disinfectant3--,the following is a refreshing disinfectant for a sick room1 or any room that has an unpleasant aroma prevading it3 ,put some fresh ground coffee in a saucer1 and in the centre place a small piece of camphor gum1 which light with a match4 ,as the gum burns1 allow sufficient coffee to consume with it4 ,the perfume is very pleasant and healthful1 being far superior to pastiles1 and very much cheaper4 ,cure for ,hiccough3--,sit erect and inflate the lungs fully4 ,then1 retaining the breath1 bend forward slowly until the chest meets the knees4 ,after slowly arising again to the erect position1 slowly exhale the breath4 ,repeat this process a second time1 and the nerves will be found to have received an access of energy that will enable them to perform their natural functions4 ,to ,keep out ,mosquitoes and ,bats3--,if a bottle of the oil of pennyroyal is left uncorked in a room at night1 not a mosquito1 nor any other blood-sucker1 will be found there in the morning4 ,mix potash with powdered meal1 and throw it into the rat-holes of a cellar1 and the rats will depart4 ,if a rat or a mouse get into your pantry1 stuff into its hole a rag saturated with a solution of cayenne pepper1 and no rat or mouse will touch the rag for the purpose of opening communication with a depot of supplies4 ,salt will ,curdle ,new ,milk2 hence1 in preparing porridge1 gravies1 etc41 the salt should not be added until the dish is prepared4 ,to ,prevent ,rust on ,flat-,irons3--,beeswax and salt will make your rusty flat-irons as smooth and clean as glass4 ,tie a lump of wax in a rag and keep it for that purpose4 ,when the irons are hot1 rub them first with the wax rag1 then scour with a paper or cloth sprinkled with salt4 ,to ,prevent ,rust on ,knives3--,steel knives which are not in general use may be kept from rusting if they are dipped in a strong solution of soda3 one part water to four of soda2 then wipe dry1 roll in flannel and keep in a dry place4 ,flowers ,may be ,kept ,very ,fresh over ,night if they are excluded from the air4 ,to do this1 wet them thoroughly1 put in a damp box1 and cover with wet raw cotton or wet newspaper1 then place in a cool spot4 ,to ,sweeten ,milk3--,milk which is slightly turned or changed may be sweetened and rendered fit for use again by stirring in a little soda4 ,to ,scour ,knives ,easily3--,mix a small quantity of baking soda with your brick-dust and see if your knives do not polish better4 ,to ,soften ,boots and ,shoes3--,kerosene will soften boots and shoes which have been hardened by water1 and render them as pliable as new4 ,kerosine will make tin kettles as bright as new4 ,saturate a woolen rag and rub with it4 ,it will also remove stains from clean varnished furniture4 ,faded ,goods3--,plush goods and all articles dyed with aniline colors1 which have faded from exposure to the light1 will look as bright as new after sponging with chloroform4 ,choking3--,a piece of food lodged in the throat may sometimes be pushed down with the finger1 or removed with a hair-pin quickly straightened and hooked at the end1 or by two or three vigorous blows on the back between the shoulders4 ,to ,prevent ,mold on the ,top of ,glasses of ,jelly1 lay a lump of paraffine on the top of the hot jelly1 letting it melt and spread over it4 ,no brandy paper and no other covering is necessary4 ,if preferred the paraffine can be melted and poured over after the jelly is cold4 ,to ,preserve ,ribbons and ,silks3--,ribbons and silks should be put away for preservation in brown paper2 the chloride of lime in white paper discolors them4 ,a white satin dress should be pinned up in blue paper with brown paper outside sewn together at the edges4 ,to ,preserve ,bouquets3--,put a little saltpetre in the water you use for your bouquets and the flowers will live for a fortnight4 ,to ,destroy ,cockroaches3--,hellebore sprinkled on the floor at night4 ,they eat it and are poisoned4 ,to ,remove ,iron ,rust3--,lemon juice and salt will remove ordinary iron rust4 ,if the hands are stained there is nothing that will remove the stains as well as lemon4 ,cut a lemon in halves and apply the cut surface as if it were soap4 ,to ,keep ,bar ,soap3--,cut it into pieces and put it into a dry place2 it is more economical to use after it has become hard1 as it does not waste so readily4 ,to ,brighten ,carpets3--,carpets after the dust has been beaten out may be brightened by scattering upon them corn meal mixed with salt and then sweeping it off4 ,mix salt and meal in equal proportions4 ,carpets should be thoroughly beaten on the wrong side first and then on the right side1 after which spots may be removed by the use of ox-gall or ammonia and water4 ,silver ,tea and ,coffeepot3--,when putting away those not in use every day lay a little stick across the top under the cover4 ,this will allow fresh air to get in and prevent the mustiness of the contents1 familiar to hotel and boarding-house sufferers4 ,to ,prevent ,creaking of ,bedsteads3--,if a bedstead creaks at each movement of the sleeper1 remove the slats1 and wrap the ends of each in old newspapers4 ,to ,clean ,unvarnished ,black ,walnut3--,milk1 sour or sweet1 well rubbed in with an old soft flannel1 will make black walnut look new4 ,to ,prevent ,cracking of ,bottles and ,fruit ,jars3--,if a bottle or fruit-jar that has been more than once used is placed on a towel thoroughly soaked in hot water1 there is little danger of its being cracked by the introduction of a hot liquid4 ,to ,prevent ,lamp-wicks from ,smoking3--,soak them in vinegar and then dry them thoroughly4 ,rub the nickel stove-trimmings and the plated handles and hinges of doors with kerosene and whiting1 and polish with a dry cloth4 ,death to ,bugs3--,varnish is death to the most persistent bug4 ,it is cheap--ten cents' worth will do for one bedstead--is easily used1 is safe1 and improves the looks of the furniture to which it is applied4 ,the application1 must1 however1 be thorough1 the slats1 sides1 and every crack and corner receiving attention4 ,that salt should be eaten with nuts to aid digestion4 ,that milk which stands too long makes bitter butter4 ,to ,clean ,drain ,pipes3--,drain pipes1 and all places that are sour or impure1 may be cleaned with lime-water or carbolic acid4 ,if oil-cloth be occasionally rubbed with a mixture of beeswax and turpentine1 it will last longer4 ,to ,remove ,mildew from ,cloth3--,put a teaspoonful of chloride of lime into a quart of water1 strain it twice1 then dip the mildewed places in this weak solution2 lay in the sun2 if the mildew has not disappeared when dry1 repeat the operation4 ,also soaking the article in sour milk and salt2 then lay in the sun2 repeat until all the mildew is out4 ,to ,take ,ink out of ,linen3--,dip the ink spot in pure melted tallow1 then wash out the tallow and the ink will come out with it4 ,this is said to be unfailing4 ,milk will remove ink from linen or colored muslins1 when acids would be ruinous1 by soaking the goods until the spot is very faint and then rubbing and rinsing in cold water4 ,ink spots on floors can be extracted by scouring with sand wet in oil of vitriol and water4 ,when ink is removed1 rinse with strong pearl-ash water4 ,to ,toughen ,lamp ,chimneys and ,glass-ware3--,immerse the article in a pot filled with cold water1 to which some common salt has been added4 ,boil the water well1 then cool slowly4 ,glass treated in this way will resist any sudden change of temperature4 ,to ,remove ,paint from ,window-glass3--,rub it well with hot sharp vinegar4 ,to ,clean ,stove-pipe3--,a piece of zinc put on the live coals in the stove will clean out the stove-pipe4 ,packing ,bottles3--,india-rubber bands slipped over them will prevent breakage4 ,to ,clean ,ivory ,ornaments3--,when ivory ornaments become yellow or dusky1 wash them well in soap and water with a small brush1 to clean the carvings1 and then place them1 while wet1 in the sunshine4 ,wet them with soapy water for two or three days1 several times a day1 still keeping them in the sunshine1 then wash them again1 and they will be perfectly white4 ,stained ,brass3--,whiting wet with aqua ammonia1 will cleanse brass from stains1 and is excellent for polishing faucets and door-knobs of brass or silver4 ,sapolio is still better4 ,hartshorn applied to the stings of poisonous insects will allay the pain and stop the swelling2 or apply oil of sassafras1 which is better4 ,bee stings should be treated in this way4 ,for ,cleaning ,glass ,bottles3--,crush egg-shells into small bits1 or a few carpet tacks1 or a small quantity of gunshot1 put into the bottle2 then fill one-half full of strong soap-suds2 shake thoroughly1 then rinse in clear water4 ,will look like new4 ,cutting off ,glass ,bottles for ,clips and ,jars3--,a simple1 practical way is to take a red-hot poker with a pointed end2 make a mark with a file to begin the cut2 then apply the hot iron and a crack will start1 which will follow the iron wherever it is carried4 ,this is1 on the whole1 simple1 and better than the use of strings wet with turpentine1 etc4 ,cistern ,water may be ,purified by charcoal put in a bag and hung in the water4 ,salt will ,remove the ,stain from ,silver caused by eggs1 when applied dry with a soft cloth4 ,opened ,fruit1 ,fish or ,vegetables3--,never allow opened fruit1 fish or vegetables to stand in the tin can4 ,never stir anything in tin1 or1 if it is done1 use a wooden spoon4 ,in lifting pies or cakes from bright tin pans1 use great caution that the knife does not scrape off flecks of bright metal4 ,never use water which has stood in a lead pipe over night4 ,not less than a wooden bucketful should be allowed to run4 ,never use water from a stone reservoir for cooking purposes4 ,never allow fresh meat to remain in paper2 it absorbs the juices4 ,never keep vinegar or yeast in stone crocks or jugs2 their acid attacks the glazing1 which is said to be poisonous4 ,glass for either is better4 ,squeaking ,doors ought to have the hinges oiled by putting on a drop from the sewing machine oil-can4 ,plate ,glass and ,mirrors3--,a soft cloth wet in alcohol1 is excellent to wipe off plate glass and mirrors1 and prevents their becoming frosty in winter4 ,a red-hot iron will soften old putty so that it can be easily removed4 ,to ,test ,nutmegs3--,prick them with a pin2 if good1 the oil will instantly spread around the puncture4 ,a ,good ,way to ,clean ,mica in a stove that has become blackened with smoke1 is to take it out1 and thoroughly wash it with vinegar4 ,if the black does not come off at once1 let it soak a little4 ,to ,banish ,rats from the ,premises1 use pounded glass mixed with dry corn meal1 placed within their reach4 ,sprinkling cayenne pepper in their holes will also banish them4 ,chloride of lime is an infallible remedy1 spread around where they come1 and thrown into their holes2 it should be renewed once in two weeks4 ,tar is also a good remedy4 ,to ,prevent the ,odor of ,boiling ,ham or ,cabbage3--,throw red pepper pods or a few bits of charcoal into the pan they are cooking in4 ,to ,brighten ,gilt ,frames3--,take sufficient flour of sulphur to give a golden tinge to about one and one-half pints of water1 and in this boil four or five bruised onions1 or garlic1 which will answer the same purpose4 ,strain off the liquid1 and with it1 when cold1 wash with a soft brush any gilding which requires restoring1 and when dry1 it will come out as bright as new work4 ,all cooking utensils1 including iron-ware1 should be washed outside and inside in hot1 soapy water2 rinsed in clean1 hot water1 wiped dry with a dry towel2 a soapy or greasy dish-cloth should never be used for the purpose4 ,a cake of sapolio should be kept in every kitchen1 to be used freely on all dishes that require scouring and cleansing4 ,all tins that have become discolored can be made as bright and clean as new by the use of sapolio2 also shines dishes2 and1 in fact1 almost all articles that require any scouring4 ,purchased at all groceries4 ,one of the most useful articles ever used in the kitchen4 ,illustration ,,toilet ,,recipes1 ,,items4 ,,cologne ,,water4 7,superior47 ,oil of lavender two drachms1 oil of rosemary one drachm and a half1 orange1 lemon and bergamot1 one drachm each of the oil2 also two drachms of the essence of musk1 attar of rose ten drops1 and a pint of proof spirit4 ,shake all together thoroughly three times a day for a week4 ,,jockey ,,club ,,bouquet4 ,mix one pint extract of rose1 one pint extract of tuberose1 half a pint of extract of cassia1 four ounces extract of jasmine1 and three ounces tincture of civet4 ,filter the mixture4 ,,rose-,,water4 ,preferable to the distilled for a perfume1 or for culinary purposes4 ,attar of rose1 twelve drops2 rub it up with half an ounce of white sugar and two drachms carbonate magnesia2 then add gradually one quart of water and two ounces of proof spirit1 and filter through paper4 ,,bay ,,rum4 ,french proof spirit one gallon1 extract bay six ounces4 ,mix and color with caramel2 needs no filtering4 ,,lavender ,,water4 ,oil of lavender two ounces1 orris root half an ounce1 spirits of wine one pint4 ,mix and keep two or three weeks4 ,it may then be strained through two thicknesses of blotting-paper and is ready for use4 ,,cream ,,of ,,lilies4 ,best white castor oil2 pour in a little strong solution of sal tartar in water1 and shake it until it looks thick and white4 ,perfume with lavender4 ,,cream ,,of ,,roses4 ,olive oil one pound1 attar of roses fifty drops1 oil of rosemary twenty-five drops2 mix1 and color it with alkanet root4 ,,cold ,,cream4 ,melt one ounce oil of almonds1 half ounce spermaceti1 one drachm white wax1 and then add two ounces of rose-water1 and stir it constantly until cold4 ,,lip-,,salve4 ,melt one ounce white wax1 one ounce sweet oil1 one drachm spermaceti1 and throw in a piece of alkanet root to color it1 and when cooling1 perfume it with oil rose1 and then pour it into small white jars or boxes4 ,,for ,,dandruff4 ,take glycerine four ounces1 tincture of cantharides five ounces1 bay rum four ounces1 water two ounces4 ,mix1 and apply once a day and rub well down the scalp4 ,,hair ,,invigorator4 ,bay rum two pints1 alcohol one pint1 castor oil one ounce1 carb4 ammonia half an ounce1 tincture of cantharides one ounce4 ,mix them well4 ,this compound will promote the growth of the hair and prevent it from falling out4 ,,macassar ,,oil ,,for ,,the ,,hair4 ,renowned for the past fifty years1 is as follows3 ,take a quarter of an ounce of the chippings of alkanet root1 tie this in a bit of coarse muslin and put it in a bottle containing eight ounces of sweet oil2 cover it to keep out the dust2 let it stand several days2 add to this sixty drops of tincture of cantharides1 ten drops of oil of rose1 neroli and lemon each sixty drops2 let it stand one week and you will have one of the most powerful stimulants for the growth of the hair ever known4 ,another3--,to a pint of strong sage tea1 a pint of bay rum and a quarter of an ounce of the tincture of cantharides1 add an ounce of castor oil and a teaspoonful of rose1 or other perfume4 ,shake well before applying to the hair1 as the oil will not mix4 ,,phalon',s ,,instantaneous ,,hair ,,dye4 ,to one ounce of crystallized nitrate of silver1 dissolved in one ounce of concentrated aqua ammonia1 add one ounce of gum arabic and six ounces of soft water4 ,keep in the dark4 ,remember to remove all grease from the hair before applying the dye4 ,there is danger in some of the patent hair dyes1 and hence the ,scientific ,american offers what is known as the walnut hair dye4 ,the simplest form is the expressed juice of the bark or shell of green walnuts4 ,to preserve the juice a little alcohol is commonly added to it with a few bruised cloves1 and the whole digested together1 with occasional agitation1 for a week or fortnight1 when the clear portion is decanted1 and1 if necessary1 filtered4 ,sometimes a little common salt is added with the same intention4 ,it should be kept in a cool place4 ,the most convenient way of application is by means of a sponge4 ,,dye ,,for ,,white ,,or ,,light ,,eyebrows4 ,boil an ounce of walnut bark in a pint of water for an hour4 ,add a lump of alum the size of a filbert1 and when cold1 apply with a camel's-hair brush4 ,,hair ,,wash4 ,one penny's worth of borax1 half a pint of olive oil1 one pint of boiling water4 ,pour the boiling water over the borax and oil2 let it cool2 then put the mixture into a bottle4 ,shake it before using1 and apply it with a flannel4 ,camphor and borax1 dissolved in boiling water and left to cool1 make a very good wash for the hair2 as also does rosemary water mixed with a little borax4 ,after using any of these washes1 when the hair becomes thoroughly dry1 a little pomatum or oil should be rubbed in to make it smooth and glossy--that is1 if one prefers oil on the hair4 ,,oxmarrow-,,pomade ,,for ,,the ,,hair4 ,one marrow bone1 half a pint of oil1 ten cents' worth of citronella4 ,take the marrow out of the bone1 place it in warm water1 let it get almost to boiling point1 then let it cool and pour the water away2 repeat this three times until the marrow is thoroughly fined4 ,beat the marrow to a cream with a silver fork1 stir the oil in1 drop by drop1 beating all the time2 when quite cold add the citronella1 pour into jars and cover down4 ,,to ,,increase ,,the ,,hair ,,in ,,the ,,brows4 ,clip them and anoint with a1 little sweet oil4 ,should the hair fall out1 having been full1 use one of the hair invigorators4 ,,bandoline4 ,to one quart of rose-water add an ounce and a half of gum tragacanth2 let it stand forty-eight hours1 frequently straining it1 then strain through a coarse linen cloth2 let it stand two days1 and again strain2 add to it a drachm of oil of roses4 ,used by ladies dressing their hair1 to make it lie in any position4 ,,complexion ,,wash4 ,put in a vial one drachm of benzoin gum in powder1 one drachm nutmeg oil1 six drops of orange-blossom tea1 or apple blossoms put in half pint of rain-water and boiled down to one teaspoonful and strained1 one pint of sherry wine4 ,bathe the face morning and night2 will remove all flesh-worms and freckles1 and give a beautiful complexion4 ,or1 put one ounce of powdered gum of benzoin in a pint of whisky2 to use1 put in water in wash-bowl till it is milky1 allowing it to dry without wiping4 ,this is perfectly harmless4 ,cream cures sun-burn on some complexions1 lemon juice is best on others1 and cold water suits still others best4 ,,burnet',s ,,celebrated ,,powder ,,for ,,the ,,face4 ,five cents' worth of bay rum1 five cents' worth of magnesia snowflake1 five cents' worth of bergamot1 five cents' worth of oil of lemon2 mix in a pint bottle and fill up with rain-water4 ,shake well1 and apply with a soft sponge or cloth4 ,,toilet ,,or ,,face ,,powder4 ,take a quarter of a pound of wheat starch pounded fine2 sift it through a fine sieve1 or a piece of lace2 add to it eight drops of oil of rose1 oil of lemon thirty drops1 oil of bergamot fifteen drops4 ,rub thoroughly together4 ,the ,french throw this powder into alcohol1 shaking it1 letting it settle1 then pouring off the alcohol and drying the powder4 ,in that case1 the perfume is added lastly4 ,,to ,,remove ,,freckles4 ,the following lotion is highly recommended3 ,one ounce of lemon juice1 a quarter of a drachm of powdered borax1 and half a drachm of sugar2 mix in a bottle1 and allow them to stand a few days1 when the liquor should be rubbed occasionally on the hands and face4 ,another application is3 ,friar's balsam one part1 rose-water twenty parts4 ,powdered nitre moistened with water and applied to the face night and morning1 is said to remove freckles without injury to the skin4 ,also1 a tablespoonful of freshly grated horse-radish1 stirred into a cupful of sour milk2 let it stand for twelve hours1 then strain and apply often4 ,this bleaches the complexion also1 and takes off tan4 ,,to ,,remove ,,moth ,,patches4 ,into a pint of rum put a tablespoonful of flour of sulphur4 ,apply this to the patches once a day1 and they will disappear in two or three weeks4 ,,cure ,,for ,,pimples4 ,one teaspoonful of carbolic acid and one pint of rose-water mixed is an excellent remedy for pimples4 ,bathe the skin thoroughly and often1 but do not let the wash get into the eyes4 ,this wash is soothing to mosquito bites1 and irritations of the skin of every nature4 ,it is advisable1 in order to clear the complexion permanently1 to cleanse the blood2 then the wash would be of advantage4 ,to obtain a good complexion1 a person's diet should receive the first attention4 ,greasy food1 highly spiced soups1 hot bread and butter1 meats or game1 rich gravies1 alcoholic liquors1 coffee--all are injurious to the complexion4 ,strong tea used daily will after a time give the skin the color and appearance of leather4 ,coffee affects the nerves more1 but the skin less1 and a healthy nervous system is necessary to beauty4 ,eating between meals1 late suppers1 over-eating at meals1 eating sweetmeats1 candies1 etc41 all these tend to disorder the blood1 producing pimples and blotches4 ,washing of the face or skin is another consideration for a good complexion2 it should be thoroughly washed in plenty of luke-warm water with some mild soap--then rinsed in clear water well2 dry with a thick soft towel4 ,if suds is left or wiped off the skin1 the action of the air and sun will tan the surface1 and permanently deface the complexion2 therefore one should be sure to thoroughly rinse off all soap from the skin to avoid the tanning1 which will leave a brown or yellow tinge impossible to efface4 ,,pearl ,,smelling ,,salts4 ,powdered carbonate of ammonia one ounce1 strong solution of ammonia half a fluid ounce1 oil of rosemary ten drops1 oil of bergamot ten drops4 ,mix1 and while moist put in wide-mouthed bottle which is to be well closed4 ,,pearl ,,tooth ,,powder4 ,prepared chalk half a pound1 powdered myrrh two ounces2 camphor two drachms1 orris root1 powdered1 two ounces2 moisten the camphor with alcohol and mix well together4 ,,removing ,,tartar ,,from ,,the ,,teeth4 ,this preparation is used by dentists4 ,pure muriatic acid one ounce1 water one ounce1 honey two ounces1 mix thoroughly4 ,take a tooth-brush1 and wet it freely with this preparation1 and briskly rub the black teeth1 and in a moment's time they will be perfectly white2 then immediately wash out the mouth well with water1 that the acid may not act on the enamel of the teeth4 ,this should be done only occasionally4 ,,bad ,,breath4 ,bad breath from catarrh1 foul stomach1 or bad teeth1 may be temporarily relieved by diluting a little bromo chloralum with eight or ten parts of water1 and using it as a gargle1 and swallowing a few drops before going out4 ,a pint of bromo chloralum costs fifty cents1 but a small vial will last a long time4 ,,shaving ,,compound4 ,half a pound of plain1 white soap1 dissolved in a small quantity of alcohol1 as little as can be used2 add a tablespoonful of pulverized borax4 ,shave the soap and put it in a small tin basin or cup2 place it on the fire in a dish of boiling water2 when melted1 add the alcohol1 and remove from the fire2 stir in oil of bergamot sufficient to perfume it4 ,,barber',s ,,shampoo ,,mixture4 ,dissolve half an ounce of carbonate of ammonia and one ounce of borax in one quart of water2 then add two ounces of glycerine in three quarts of ,new ,england rum1 and one quart of bay rum4 ,moisten the hair with this liquid2 shampoo with the hands until a light lather is formed2 then wash off with plenty of clean water4 ,,razor-,,strop ,,paste4 ,wet the strop with a little sweet oil1 and apply a little flour of emery evenly over the surface4 ,,camphor ,,ice4 ,melt together over a water bath white wax and spermaceti each one ounce1 camphor two ounces1 sweet almond oil1 one pound1 then triturate until the mixture has become homogeneous1 and allow one pound of rose-water to flow in slowly during the operation4 ,excellent for chapped lips or hands4 ,,odoriferous ,,or ,,sweet-,,scenting ,,bags4 ,lavender flowers one ounce1 pulverized orris1 two drachms1 bruised rosemary leaves half ounce1 musk five grains1 attar of rose five drops4 ,mix well1 sew up in small flat muslin bags1 and cover them with fancy silk or satin4 ,these are very nice to keep in your bureau drawers or trunk1 as the perfume penetrates through the contents of the trunk or drawers4 ,an acceptable present to a single gentleman4 ,,how ,,to ,,keep ,,brushes ,,clean4 ,the best way in which to clean hair-brushes is with spirits of ammonia1 as its effect is immediate4 ,no rubbing is required1 and cold water can be used just as successfully as warm4 ,take a tablespoonful of ammonia to a quart of water1 dip the hair part of the brush without wetting the ivory1 and in a moment the grease is removed2 then rinse in cold water1 shake well1 and dry in the air1 but not in the sun4 ,soda and soap soften the bristles and invariably turn the ivory yellow4 ,,toilet ,,items4 ,mutton tallow is considered excellent to soften the hands4 ,it may be rubbed on at any time when the hands are perfectly dry1 but the best time is when retiring1 and an old pair of soft1 large gloves thoroughly covered on the inside with the tallow and glycerine in equal parts1 melted together1 can be worn during the night with the most satisfactory results4 ,four parts of glycerine and five parts of yolks of eggs thoroughly mixed1 and applied after washing the hands1 is also considered excellent4 ,for chapped hands or face3 ,one ounce of glycerine1 one ounce of alcohol mixed1 then add eight ounces of rose-water4 ,another good rule is to rub well in dry oatmeal after every washing1 and be particular regarding the quality of soap4 ,cheap soap and hard water are the unknown enemies of many people1 and the cause of rough skin and chapped hands4 ,castile soap and rain-water will sometimes cure without any other assistance4 ,camphor ice is also excellent1 and can be applied with but little inconvenience4 ,borax dissolved and added to the toilet water is also good4 ,for chapped lips1 beeswax dissolved in a small quantity of sweet oil1 by heating carefully4 ,apply the salve two or three times a day1 and avoid wetting the lips as much as possible4 ,to soften the hands3 ,one can have the hands in soap-suds with soft soap without injury to the skin if the hands are dipped in vinegar or lemon juice immediately after4 ,the acids destroy the corrosive effects of the alkali1 and make the hands soft and white4 ,indian meal and vinegar or lemon juice used on hands where roughened by cold or labor will heal and soften them4 ,rub the hands in this1 then wash off thoroughly and rub in glycerine4 ,those who suffer from chapped hands will find this comforting4 ,to remove stains1 rub a slice of raw potato upon the stains2 or wash the hands in lemon juice or steeped laurel-leaves4 ,to give a fine color to the nails1 the hands and fingers must be well lathered and washed with fine soap2 then the nails must be rubbed with equal parts of cinnebar and emery1 followed by oil of bitter almonds4 ,to take white spots from the nails1 melt equal parts of pitch and turpentine in a small cup2 add to it vinegar and powdered sulphur4 ,rub this on the nails and the spots will soon disappear4 ,,toilet ,,soap4 ,one pound of washing soda1 one pound of lard or clear tallow1 half a pound of unslaked lime1 one tablespoonful of salt1 three quarts of water4 ,put the soda and lime in a large dish1 and pour over the water1 boiling hot2 stir until dissolved2 let it stand until clear1 then pour off the clear liquid1 add the grease and salt2 boil four hours1 then pour into pans to cool4 ,if it should be inclined to curdle or separate1 indicating the lime to be too strong1 pour in a little more water1 and boil again4 ,perfume as you please1 and pour into molds or a shallow dish1 and1 when cold1 cut into bars to dry4 ,,antidotes ,,for ,,poisons4 ,the following list gives some of the more common poisons and the remedies most likely to be on hand in case of need3-- ,acids3--,these cause great heat and sensation of burning pain from the mouth down to the stomach4 ,the remedies are-3 ,magnesia1 soda1 pearl ash1 or soap dissolved in water1 every two minutes2 then use the stomach pump1 or an emetic4 ,alkali3--,drink freely of water with vinegar or lemon juice in it1 made very strong of the sour4 ,ammonia3--,remedy is lemon juice or vinegar4 ,arsenic ,remedies3--,give prompt emetic of mustard and salt1 a tablespoonful of each1 in a coffeecup of warm water2 then follow with sweet oil1 butter made warm1 or milk4 ,also may use the white of an egg in half a cupful of milk or lime water4 ,chalk and water is good1 and the preparation of iron1 ten drops in water every half hour3 hydrated magnesia4 ,alcohol3--,first cleanse out the stomach by an emetic1 then dash cold water on the head1 and give ammonia 7spirits of hartshorn74 ,laudanum1 ,morphine1 ,opium3--,first give a strong emetic of mustard and water1 then very strong coffee and acid drinks2 dash cold water on the head1 then keep in motion4 ,belladonna3--,give an emetic of mustard1 salt and water2 then drink plenty of vinegar and water or lemonade4 ,charcoal3--,in poisons1 by carbonic gas1 remove the patient to the open air1 dash cold water on the head and body1 and stimulate the nostrils and lungs with hartshorn1 at the same time rubbing the chest briskly4 ,corrosive ,sublimate1 ,saltpetre1 ,blue ,vitriol1 ,bed-bug ,poison3--,give white of egg1 freshly mixed with water1 in large quantities2 or give wheat flour and water1 or soap and water freely1 or salt and water1 or large draughts of milk4 ,lead3--,white lead and sugar of lead4 ,give an emetic1 then follow with cathartics1 such as castor oil1 and epsom salts especially4 ,nux ,vomica3--,first emetics1 and then brandy4 ,oxalic ,acid 7frequently taken for epsom salts73--,first give soap and water1 or chalk or magnesia and water4 ,give every two minutes4 ,white ,vitriol3--,give plenty of milk and water4 ,tartar ,emetic3--,take large doses of tea made of white oak bark1 or peruvian bark4 ,drink plenty of warm water to encourage vomiting2 then1 if the vomiting should not stop1 give a grain of opium in water4 ,nitrate of ,silver 7lunar caustic73--,give a strong solution of common salt and water1 and then an emetic4 ,verdigris3--,give plenty of white of egg and water4 ,tobacco3--,emetics1 frequent draughts of cold water2 camphor and brandy4 ,,miscellaneous4 ,,french ,,words ,,in ,,cooking4 ,aspic3--,savory jelly for cold dishes4 ,au gratin3--,dishes prepared with sauce and crumbs and baked4 ,bouches3--,very thin patties or cakes1 as name indicates--mouthfuls4 ,baba3--,a peculiar1 sweet ,french yeast cake4 ,bechamel3--,a rich1 white sauce made with stock4 ,bisque3--,a white soup made of shell fish4 ,to ,blanch3--,to place any article on the fire till it boils1 then plunge it in cold water2 to whiten poultry1 vegetables1 etc4 ,to remove the skin by immersing in boiling water4 ,bouillon3--,a clear soup1 stronger than broth1 yet not so strong as consomm1 which is reduced soup4 ,brais3--,meat cooked in a closely covered stewpan1 so that it retains its own flavor and those of the vegetables and flavorings put with it4 ,brioche3--,a very rich1 unsweetened ,french cake made with yeast4 ,cannelon3--,stuffed rolled-up meat4 ,consomm3--,clear soup or bouillon boiled down till very rich1 i4e4 consumed4 ,croquettes3--,a savory mince of fish or fowl1 made with sauce into shapes1 and fried4 ,croustades3--,fried forms of bread to serve minces or other meats upon4 ,entre3--,a small dish1 usually served between the courses at dinner4 ,fondue3--,a light preparation of melted cheese4 ,fondant3--,sugar boiled and beaten to a creamy paste4 ,hollandaise ,sauce3--,a rich sauce1 something like hot mayonnaise4 ,matelote3--,a rich fish stew1 with wine4 ,mayonnaise3--,a rich salad dressing4 ,meringue3--,sugar and white of egg beaten to sauce4 ,marmade3--,a liquor of spices1 vinegar1 etc41 in which fish or meats are steeped before cooking4 ,miroton3--,cold meat warmed in various ways1 and dished in circular form4 ,purse3--,this name is given to very thick soups1 the ingredients for thickening which have been rubbed through a sieve4 ,poulette ,sauce3--,a bechamel sauce1 to which white wine and sometimes eggs are added4 ,ragout3--,a rich1 brown stew1 with mushrooms1 vegetables1 etc4 ,piquante3--,a sauce of several flavors1 acid predominating4 ,quenelles3--,forcemeat with bread1 yolks of eggs highly seasoned1 and formed with a spoon to an oval shape2 then poached and used either as a dish by themselves1 or to garnish4 ,remoulade3--,a salad dressing differing from mayonnaise1 in that the eggs are hard boiled and rubbed in a mortar with mustard1 herbs1 etc4 ,rissole3--,rich mince of meat or fish rolled in thin pastry and fried4 ,roux3--,a cooked mixture of butter and flour1 for thickening soups and stews4 ,salmi3--,a rich stew of game1 cut up and dressed1 when half roasted4 ,sauter3--,to toss meat1 etc41 over the fire1 in a little fat4 ,souffl3--,a very light1 much whipped-up pudding or omelette4 ,timbale3--,a sort of pie in a mold4 ,vol au vents3--,patties of very light puff paste1 made without a dish or mold1 and filled with meat or preserves1 etc4 ,catherine ,owen1 in ,good ,housekeeping4 99 99 99 99 99 ,,articles ,,required ,,for ,,the ,,kitchen4 ,the following list will show what articles are necessary for the kitchen1 and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department1 and may prove useful to many4 #c ,sweeping brooms and #a dust-pan4 #a ,whisk broom4 #a ,bread box4 #b ,cake boxes4 #a ,large flour box4 #a ,dredging box4 #a ,large-sized tin pepper box4 #a ,spice box containing smaller spice boxes4 #b ,cake pans1 two sizes4 #d ,bread pans4 #b ,square biscuit pans4 #a ,apple corer4 #a ,lemon squeezer4 #a ,meat cleaver4 #c ,kitchen knives and forks4 #a ,large kitchen fork and #d kitchen spoons1 two sizes4 #a ,wooden spoon for cake making4 #a ,large bread knife4 #a ,griddle cake turner1 also #a griddle4 #a ,potato masher4 #a ,meat board4 #a ,dozen patty pans2 and the same number of tartlet pans4 #a ,large tin pail and #a wooden pail4 #b ,small tin pails4 #a ,set of tin basins4 #a ,set of tin measures4 #a ,wooden butter ladle4 #a ,tin skimmer4 #a ,tin steamer4 #b ,dippers1 two sizes4 #b ,funnels1 two sizes4 #a ,set of jelly cake tins4 #d ,pie pans4 #c ,pudding molds1 one for boiling1 two for baking1 two sizes4 #b ,dish pans1 two sizes4 #b ,cake or biscuit cutters1 two sizes4 #b ,graters1 one large and one small4 #a ,coffee canister4 #a ,tea canister4 #a ,tin or granite-ware teapot4 #a ,tin or granite-ware coffeepot4 #d ,milk pans1 #a milk strainer4 #a ,dozen iron gem pans or muffin rings4 #a ,coarse gravy strainer1 #a fine strainer4 #a ,colander4 #a ,flour sifter4 #b ,scoops1 one for flour1 one for sugar4 #b ,jelly molds1 two sizes4 #a ,can opener1 #a egg beater4 #a ,cork screw4 #a ,chopping-knife4 #b ,wooden chopping-bowls1 two sizes4 #a ,meat saw4 #b ,large earthen bowls4 #d ,stone jars4 #a ,coffee mill4 #a ,candlestick4 #b ,market baskets1 two sizes4 #a ,clock4 #a ,ash bucket4 #a ,gridiron4 #b ,frying pans or spiders1 two sizes4 #d ,flat-irons1 #b number #h and #b number #f4 #b ,dripping pans1 two sizes4 #c ,iron kettles1 porcelain lined if possible4 #a ,corn beef or fish kettle4 #a ,tea-kettle4 #b ,granite-ware stewpans1 two sizes4 #a ,wire toaster4 #a ,double kettle for cooking custards1 grains1 etc4 #b ,sugar boxes1 one for coarse and one for fine sugar4 #a ,waffle iron4 #a ,step ladder4 #a ,stove1 #a coal shovel4 #a ,pair of scales4 #b ,coal hods or buckets4 #a ,kitchen table1 #b kitchen chairs4 #a ,large clothes basket4 #a ,wash boiler1 #a wash board4 #h ,dozen clothes pins4 #a ,large nail hammer and one small tack hammer4 #a ,bean pot4 #a ,clothes wringer4 ,an ingenious housewife will manage to do with less conveniences1 but these articles1 if they can be purchased in the commencement of housekeeping1 will save time and labor1 making the preparation of food more easy--and it is always economy in the end to get the best material in all wares1 as1 for instance1 the double plate tin will last for years1 whereas the poor kind has to be replaced in a short time2 the low-priced earthenware is soon broken up1 whereas the strong stoneware1 costing but a trifle more1 lasts almost a lifetime4 ,in relation to the economy and management of the kitchen1 ,i might suggest that the most essential thing is cleanliness in cooking1 and also cleanliness with your person as well as in the keeping of the kitchen4 ,the hands of the cook should be always thoroughly cleansed before touching or handling anything pertaining to the cooking4 ,next there should never be anything wasted or thrown away that can be turned to account1 either for your own family or some family in poor circumstances4 ,bread that has become hard can be used for toasting1 or for stuffing and pudding4 ,in warm weather any gravies or soups that are left from the preceding day should be boiled up and poured into clean pans4 ,this is particularly necessary where vegetables have been added to the preparation1 as it then so soon turns sour4 ,in cooler weather1 every other day will be often enough to warm up these things4 ,in cooking1 clear as you go2 that is to say1 do not allow a host of basins1 plates1 spoons1 and other utensils1 to accumulate on the dressers and tables whilst you are engaged in preparing the dinner4 ,by a little management and forethought1 much confusion may be saved in this way4 ,it is as easy to put a thing in its place when it is done with1 as it is to keep continually moving it to find room for fresh requisites4 ,for instance1 after making a pudding1 the flour-tub1 paste-board1 and rolling-pin1 should be put away1 and any basins1 spoons1 etc41 should be neatly packed up near the sink1 to be washed when the proper time arrives4 ,neatness1 order and method should be always observed4 ,never let your stock of spices1 salt1 seasoning1 herbs1 etc41 dwindle down so low that some day1 in the midst of preparing a large dinner1 you find yourself minus a very important ingredient1 thereby causing much confusion and annoyance4 ,after you have washed your saucepans1 fish-kettle1 etc41 stand them before the fire for a few minutes to get thoroughly dry inside1 before putting them away4 ,they should then be kept in a dry place1 in order that they may escape the deteriorating influence of rust1 and thereby be quickly destroyed4 ,never leave saucepans dirty from one day's use to be cleaned the next2 it is slovenly and untidy4 ,do not be afraid of hot water in washing up dishes and dirty cooking utensils4 ,as these are essentially greasy1 luke-warm water cannot possibly have the effect of cleansing them effectually4 ,do not be chary also of changing and renewing the water occasionally4 ,you will thus save yourself much time and labor in the long run4 ,keep a cake of sapolio always on hand in the kitchen--always convenient for rubbing off stains from earthenware1 tin1 glass1 in fact1 almost everything but silver2 it is a cheap and valuable article1 and can be purchased at nearly every grocery in the ,united ,states4 ,,dyeing ,,or ,,coloring4 ,,general ,,remarks4 ,everything should be clean4 ,the goods should be scoured in soap and the soap rinsed out4 ,they are often steeped in soap lye over night4 ,dip them into water just before putting them into preparations1 to prevent spotting4 ,soft water should be used1 sufficient to cover the goods well2 this is always understood where quantity is not mentioned4 ,when goods are dyed1 air them2 then rinse well1 and hang up to dry4 ,do not wring silk or merino dresses when scouring or dyeing them4 ,if cotton goods are to be dyed a light color1 they should first be bleached4 ,,silks4 ,black3--,make a weak lye as for black or woolens2 work goods in bichromate of potash a little below boiling heat1 then dip in the log-wood in the same way2 if colored in blue vitriol dye1 use about the same heat4 ,orange3--,for one pound goods1 annotto one pound1 soda one pound2 repeat as desired4 ,green--,very ,handsome3--,for one pound goods1 yellow oak bark eight ounces2 boil one-half hour2 turn off the liquor from bark and add alum six ounces2 let it stand until cold2 while making this1 color goods in blue dye-tub a light blue1 dry and wash1 dip in alum and bark dye4 ,if it does not take well1 warm the dye a little4 ,purple3--,for one pound goods4 ,first obtain a light blue1 by dipping in home-made dye-tub2 then dry2 dip in alum four ounces1 with water to cover1 when little warm4 ,if color is not full enough add chemic4 ,yellow3--,for one pound goods1 alum three ounces1 sugar of lead three-fourths ounce2 immerse goods in solution over night2 take out1 drain1 and make a new lye with fustic one pound2 dip until the required color is obtained4 ,crimson3--,for one pound goods1 alum three ounces2 dip at hand heat one hour2 take out and drain while making new dye by boiling ten minutes1 cochineal three ounces1 bruised nutgalls two ounces and cream of tartar one-fourth ounce1 in one pail of water2 when little cool1 begin to dip1 raising heat to boil2 dip one hour2 wash and dry4 ,sky ,blue on ,silk or ,cotton--,very ,beautiful3--,give goods as much color from a solution of blue vitriol two ounces1 to water one gallon1 as it will take up in dipping fifteen minutes2 then run it through lime water4 ,this will make a beautiful and durable sky blue4 ,brown on ,silk or ,cotton--,very ,beautiful3--,after obtaining a blue color as above1 run goods through a solution of prussiate of potash one ounce1 to water one gallon4 ,light ,blue3--,for cold water one gallon1 dissolve alum one-half tablespoonful1 in hot water one teacupful1 and add to it2 then add chemic1 one teaspoonful at a time to obtain the desired color--the more chemic the darker the color4 ,,woolen ,,goods4 ,chrome ,black--,best in ,use3--,for five pounds of goods1 blue vitriol six ounces2 boil a few minutes1 then dip the goods three-fourths of an hour1 airing often2 take out the goods1 make a dye with three pounds of log-wood1 boil one-half hour2 dip three-fourths of an hour1 air goods1 and dip three-fourths of an hour more4 ,wash in strong suds4 ,this will not fade by exposure to sun4 ,wine ,color3--,for five pounds of goods1 camwood two pounds2 boil fifteen minutes and dip the goods one-half hour2 boil again and dip one-half hour then darken with blue vitriol one and one-half ounces2 if not dark enough1 add copperas one-half ounce4 ,scarlet--,very ,fine3--,for one pound of goods1 cream of tartar one-half ounce1 cochineal1 well pulverized1 one half ounce1 muriate of tin two and one-half ounces2 boil up the dye and enter the goods2 work them briskly for ten or fifteen minutes1 then boil one and one-half hours1 stirring goods slowly while boiling4 ,wash in clear water and dry in the shade4 ,pink3--,for three pounds of goods1 alum three ounces2 boil and dip the goods one hour1 then add to the dye1 cream of tartar four ounces1 cochineal1 well pulverized1 one ounce2 boil well and dip the goods while boiling until the color suits4 ,blue--,quick ,process3--,for two pounds of goods1 alum five ounces1 cream of tartar three ounces2 boil goods in this one hour1 then put them into warm water which has more or less extract of indigo in it1 according to the depth of color desired1 and boil again until it suits1 adding more of the blue if needed4 ,madder ,red3--,to each pound of goods1 alum five ounces1 red or cream of tartar one ounce4 ,put in the goods and bring the kettle to a boil for one-half hour2 then air them and boil one-half hour longer2 empty the kettle and fill with clean water2 put in bran one peck2 make it milk-warm1 and let it stand until the bran rises2 then skim off the bran and put in one-half pound madder2 put in the goods and heat slowly until it boils and is done4 ,wash in strong suds4 ,green3--,for each pound of goods1 fustic one pound1 with alum three and one-half ounces2 steep until strength is out1 and soak the goods therein until a good yellow is obtained1 then remove the chips1 and add extract of indigo or chemic1 one tablespoonful at a time1 until color suits4 ,snuff ,brown1 ,dark3--,for five pounds of goods1 camwood one pound2 boil it fifteen minutes2 then dip the goods three-fourths of an hour2 take them out and add to the dye two and one-half pounds fustic2 boil ten minutes1 and dip the goods three-fourths of an hour2 then add blue vitriol one ounce1 copperas four ounces2 dip again one-half hour4 ,if not dark enough add more copperas4 ,another ,method--,any ,shade3--,boil the goods in a mordant of alum two parts1 copperas three parts2 then rinse them through a bath of madder4 ,the tint depends on the relative proportions of the copperas and alum2 the more copperas1 the darker the dye2 joint weight of both should not be more than one-eighth of weight of goods4 ,mixtures of reds and yellows with blues and blacks1 or simple dyes1 will make any shade4 ,orange3--,for five pounds of goods1 muriate of tin six tablespoonfuls1 argol four ounces2 boil and dip one hour and add again to the dye one teacupful of madder2 dip again one-half hour4 ,cochineal1 about two ounces1 in place of madder1 makes a much brighter color4 ,purple3--,for each pound of goods1 two ounces of cudbear2 rinse the goods well in soap-suds1 then dissolve cudbear in hot suds--not quite boiling1 and soak the goods until of required color4 ,the color is brightened by rinsing in alum water4 ,yellow--,rich3--,work five pounds of goods one-half hour in a boiling bath with three ounces bichromate of potassa and two ounces alum2 lift and expose till well cooled and drained2 then work one-half hour in another bath with five pounds of fustic4 ,wash out and dry4 ,crimson3--,work for one hour in a bath with one pound cochineal paste1 six ounces of dry cochineal1 one pound of tartar1 one pint of protochloride of tin4 ,wash out and dry4 ,salmon3--,for each pound of goods1 one-fourth pound of annotto1 one-fourth pound of soap2 rinse the goods well in warm water1 put them into mixture and boil one-half hour4 ,shade will be according to the amount of annotto4 ,dove and ,slate ,colors of ,all ,shades3--,boil in an iron vessel a teacupful of black tea with a teaspoonful of copperas and sufficient water4 ,dilute till you get the shade wanted4 ,,cotton ,,goods4 ,black3--,for five pounds of goods1 boil them in a decoction of three pounds of sumach one-half hour and steep twelve hours2 dip in lime-water one-half hour2 take out and let them drip one hour1 run them through the lime-water again fifteen minutes4 ,make a new dye with two and one-half pounds log-wood 7boiled one hour7 and dip again three hours2 add bichromate potash two ounces1 to the log-wood dye and dip one hour4 ,wash in clear1 cold water and dry in the shade4 ,only process for permanent black4 ,sky ,blue3--,for three pounds of goods1 blue vitriol four ounces2 boil a few minutes1 then dip the goods three hours2 then pass them through a strong lime-water4 ,a beautiful brown can be obtained by next putting the goods through a solution of prussiate of potash4 ,green3--,dip the goods in home-made blue2 dye until blue enough is obtained to make the green as dark as required2 take out1 dry and rinse a little4 ,make a dye with fustic three pounds1 of log-wood three ounces1 to each pound of goods1 by boiling dye one hour2 when cooled so as to bear the hand put in the goods1 move briskly a few minutes1 and let lie one hour2 take out and thoroughly drain2 dissolve and add to the dye for each pound of cotton1 blue vitriol one-half ounce1 and dip another hour4 ,wring out and let dry in the shade4 ,by adding or diminishing the log-wood and fustic any shade may be had4 ,yellow3--,for five pounds of goods1 seven ounces of sugar of lead2 dip the goods two hours2 make a new dye with bichromate of potash four ounces2 dip until the color suits2 wring out and dry4 ,if not yellow enough1 repeat4 ,orange3--,for five pounds of goods1 sugar of lead four ounces2 boil a few minutes2 when a little cool1 put in the goods2 dip for two hours2 wring out2 make a new dye with bichromate potash eight ounces1 madder two ounces2 dip until it suits2 if color is too red1 take a small sample and dip into lime-water and choose between them4 ,red3--,muriate of tin two-thirds of a teacupful2 add water to cover the goods2 raise to boiling heat2 put in the goods one hour1 stir often2 take out1 empty the kettle1 put in clean water with nic-wood one pound2 steep one-half hour at hand heat2 then put in the goods and increase the heat one hour--not boiling4 ,air the goods and dip them one hour as before4 ,wash without soap4 ,,small ,,points ,,on ,,table ,,etiquette4 ,delicacy of manner at table stamps both man and woman1 for one can1 at a glance1 discern whether a person has been trained to eat well--i4e4 to hold the knife and fork properly1 to eat without the slightest sound of the lips1 to drink quietly1 to use the napkin rightly1 to make no noise with any of the implements of the table1 and last1 but not least1 to eat slowly and masticate the food thoroughly4 ,all these points should be most carefully taught to children1 and then they will always feel at their ease at the grandest tables in the land4 ,there is no position where the innate refinement of a person is more fully exhibited than at the table1 and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies4 ,the knife should never be used to carry food to the mouth1 but only to cut it up into small mouthfuls2 then place it upon the plate at one side1 and take the fork in the right hand1 and eat all the food with it4 ,when both have been used finally1 they should be laid diagonally across the plate1 with both handles toward the right hand2 this is understood by well-trained waiters to be the signal for removing them1 together with the plate4 ,be careful to keep the mouth shut closely while masticating the food4 ,it is the opening of the lips which causes the smacking which seems very disgusting4 ,chew your food well1 but do it silently1 and be careful to take small mouthfuls4 ,the knife can be used to cut the meat finely1 as large pieces of meat are not healthful1 and appear very indelicate4 ,at many tables1 two1 three or more knives and forks are placed on the table1 the knives at the right hand of the plate1 the forks at the left1--a knife and a fork for each course1 so that there need be no replacing of them after the breakfast and dinner is served4 ,the smaller ones1 which are for game1 dessert1 or for hot cakes at breakfast1 can be tucked under the edges of the plate1 and the large ones1 for the meat and vegetables1 are placed outside of them4 ,be very careful not to clatter your knives and forks upon your plates1 but use them without noise4 ,when passing the plate for a second helping1 lay them together at one side of the plate1 with handles to the right4 ,when you are helped to anything1 do not wait until the rest of the company are provided1 as it is not considered good breeding4 ,soup is always served for the first course1 and it should be eaten with dessert spoons1 and taken from the sides1 not the tips1 of them1 without any sound of the lips1 and not sucked into the mouth audibly from the ends of the spoon4 ,bread should not be broken into soup or gravy4 ,never ask to be helped to soup a second time4 ,the hostess may ask you to take a second plate1 but you will politely decline4 ,fish chowder1 which is served in soup plates1 is said to be an exception which proves this rule1 and when eating of that it is correct to take a second plateful if desired4 ,another generally neglected obligation is that of spreading butter on one's bread as it lies in one's plate1 or but slightly lifted at one end of the plate2 it is very frequently buttered in the air1 bitten in gouges1 and still held in the face and eyes of the table with the marks of the teeth on it2 ,this is certainly not altogether pleasant1 and it is better to cut it1 a bit at a time1 after buttering it1 and put piece by piece in the mouth with one's finger and thumb4 ,never help yourself to butter1 or any other food with your own knife or fork4 ,it is not considered good taste to mix food on the same plate4 ,salt must be left on the side of the plate and never on the tablecloth4 ,let us mention a few things concerning the eating of which there is sometimes doubt4 ,a cream-cake and anything of similar nature should be eaten with knife and fork1 never bitten4 ,asparagus--which should be always served on bread or toast so as to absorb superfluous moisture--may be taken from the finger and thumb2 if it is fit to be set before you the whole of it may be eaten4 ,pastry should be broken and eaten with a fork1 never cut with a knife4 ,raw oysters should be eaten with a fork1 also fish4 ,peas and beans1 as we all know1 require the fork only2 however food that cannot be held with a fork should be eaten with a spoon4 ,potatoes1 if mashed1 should be mashed with the fork4 ,green corn should be eaten from the cob2 but it must be held with a single hand4 ,celery1 cresses1 olives1 radishes1 and relishes of that kind are1 of course1 to be eaten with the fingers2 the salt should be laid upon one's plate1 not upon the cloth4 ,fish is to be eaten with the fork1 without the assistance of the knife2 a bit of bread in the left hand sometimes helps one to master a refractory morsel4 ,fresh fruit should be eaten with a silver-bladed knife1 especially pears1 apples1 etc4 ,berries1 of course1 are to be eaten with a spoon4 ,in ,england they are served with their hulls on1 and three or four are considered an ample quantity4 ,but then in ,england they are many times the size of ours2 there they take the big berry by the stem1 dip into powdered sugar1 and eat it as we do the turnip radish4 ,it is not proper to drink with a spoon in the cup2 nor should one1 by-the-way1 ever quite drain a cup or glass4 ,don't1 when you drink1 elevate your glass as if you were going to stand it inverted on your nose4 ,bring the glass perpendicularly to the lips1 and then lift it to a slight angle4 ,do this easily4 ,drink sparingly while eating4 ,it is far better for the digestion not to drink tea or coffee until the meal is finished4 ,drink gently1 and do not pour it down your throat like water turned out of a pitcher4 ,when seating yourself at the table1 unfold your napkin and lay it across your lap in such a manner that it will not slide off upon the floor2 a gentleman should place it across his right knee4 ,do not tuck it into your neck like a child's bib4 ,for an old person1 however1 it is well to attach the napkin to a napkin hook and slip it into the vest or dress buttonholes1 to protect their garments1 or sew a broad tape at two places on the napkin1 and pass it over the head4 ,when the soup is eaten1 wipe the mouth carefully with the napkin1 and use it to wipe the hands after meals4 ,finger bowls are not a general institution1 and yet they seem to be quite as needful as the napkin1 for the fingers are also liable to become a little soiled in eating4 ,they can be had quite cheaply1 and should be half-filled with water1 and placed upon the side table or butler's tray1 with the dessert1 bread and cheese1 etc4 ,they are passed to each person half filled with water1 placed on a parti-colored napkin with a dessert plate underneath1 when the dessert is placed upon the table4 ,a leaf or two of sweet verbena1 an orange flower1 or a small slice of lemon1 is usually put into each bowl to rub upon the fingers4 ,the slice of lemon is most commonly used4 ,the finger tips are slightly dipped into the bowl1 the lemon juice is squeezed upon them1 and then they are dried softly upon the napkin4 ,at dinner parties and luncheons they are indispensable4 ,spoons are sometimes used with firm puddings1 but forks are the better style4 ,a spoon should never be turned over in the mouth4 ,ladies have frequently an affected way of holding the knife half-way down its length1 as if it were too big for their little hands2 but this is as awkward a way as it is weak2 the knife should be grasped freely by the handle only1 the forefinger being the only one to touch the blade1 and that only along the back of the blade at its root1 and no further down4 ,at the conclusion of a course1 where they have been used1 knife and fork should be laid side by side across the middle of the plate--never crossed2 the old custom of crossing them was in obedience to an ancient religious formula4 ,the servant should offer everything at the left of the guest1 that the guest may be at liberty to use the right hand4 ,if one has been given a napkin ring1 it is necessary to fold one's napkin and use the ring2 otherwise the napkin should be left unfolded4 ,one's teeth are not to be picked at table2 but if it is impossible to hinder it1 it should be done behind the napkin4 ,one may pick a bone at the table1 but1 as with corn1 only one hand is allowed to touch it2 yet one can easily get enough from it with knife and fork1 which is certainly the more elegant way of doing2 and to take her teeth to it gives a lady the look of caring a little too much for the pleasures of the table2 one is1 however1 on no account to suck one's finger after it4 ,whenever there is any doubt as to the best way to do a thing1 it is wise to follow that which is the most rational1 and that will almost invariably be found to be proper etiquette4 ,to be at ease is a great step towards enjoying your own dinner1 and making yourself agreeable to the company4 ,there is reason for everything in polite usage2 thus the reason why one does not blow a thing to cool it1 is not only that it is an inelegant and vulgar action intrinsically1 but because it may be offensive to others--cannot help being so1 indeed2 and it1 moreover implies1 haste1 which1 whether from greediness or a desire to get away1 is equally objectionable4 ,everything else may be as easily traced to its origin in the fit and becoming4 ,if1 to conclude1 one seats one's self properly at table and takes reason into account1 one will do tolerably well4 ,one must not pull one's chair too closely to the table1 for the natural result of that is the inability to use one's knife and fork without inconveniencing one's neighbor2 the elbows are to be held well in and close to one's side1 which cannot be done if the chair is too near the board4 ,one must not lie or lean along the table1 nor rest one's arms upon it4 ,nor is one to touch any of the dishes2 if a member of the family1 one can exercise all the duties of hospitality through servants1 and wherever there are servants1 neither family nor guests are to pass or help from any dish4 ,finally1 when rising from your chair leave it where it stands4 ,,dinner ,,giving4 ,,the ,,laying ,,of ,,the ,,table ,,and ,,the ,,treatment ,,of ,,guests4 ,in giving dinners1 the apparently trifling details are of great importance when taken as a whole4 ,we gather around our board agreeable persons1 and they pay us and our dinner the courtesy of dressing for the occasion1 and this reunion should be a time of profit as well as pleasure4 ,there are certain established laws by which dinner giving is regulated in polite society2 and it may not be amiss to give a few observances in relation to them4 ,one of the first is that an invited guest should arrive at the house of his host at least a quarter of an hour before the time appointed for dinner4 ,in laying the table for dinner all the linen should be a spotless white throughout1 and underneath the linen tablecloth should be spread one of thick cotton-flannel or baize1 which gives the linen a heavier and finer appearance1 also deadening the sound of moving dishes4 ,large and neatly folded napkins 7ironed without starch71 with pieces of bread three or four inches long1 placed between the folds1 but not to completely conceal it1 are laid on each plate4 ,an ornamental centre-piece1 or a vase filled with a few rare flowers1 is put on the centre of the table1 in place of the large table-castor1 which has gone into disuse1 and is rarely seen now on well-appointed tables4 ,a few choice flowers make a charming variety in the appearance of even the most simply laid table1 and a pleasing variety at table is quite as essential to the enjoyment of the repast as is a good choice of dishes1 for the eye in fact should be gratified as much as the palate4 ,all dishes should be arranged in harmony with the decorations of the flowers1 such as covers1 relishes1 confectionery1 and small sweets4 ,garnishing of dishes has also a great deal to do with the appearance of a dinner-table1 each dish garnished sufficiently to be in good taste without looking absurd4 ,beside each plate should be laid as many knives1 forks and spoons as will be required for the several courses1 unless the hostess prefers to have them brought on with each change4 ,a glass of water1 and when wine is served glasses for it1 and individual salt-cellars may be placed at every plate4 ,water-bottles are now much in vogue with corresponding tumblers to cover them2 these1 accompanied with dishes of broken ice1 may be arranged in suitable places4 ,when butter is served a special knife is used1 and that1 with all other required service1 may be left to the judgment and taste of the hostess1 in the proper placing of the various aids to her guests' comfort4 ,the dessert plates should be set ready1 each with a doily and a finger-glass partly filled with water1 in which is dropped a slice of lemon2 these with extra knives1 forks and spoons1 should be on the side-board ready to be placed beside the guest between the courses when required4 ,if preferred1 the dinner may all be served from the side-table1 thus relieving the host from the task of carving4 ,a plate is set before each guest1 and the dish carved is presented by the waiter on the left-hand side of each guest4 ,at the end of each course the plates give way for those of the next4 ,if not served from the side-table1 the dishes are brought in ready carved1 and placed before the host and hostess1 then served and placed upon the waiter's salver1 to be laid by that attendant before the guest4 ,soup and fish being the first course1 plates of soup are usually placed on the table before the dinner is announced2 or if the hostess wishes the soup served at the table1 the soup-tureen1 containing hot soup1 and the warm soup-plates are placed before the seat of the hostess4 ,soup and fish being disposed of1 then come the joints or roasts1 entrees 7made dishes71 poultry1 etc41 also relishes4 ,after dishes have been passed that are required no more1 such as vegetables1 hot sauces1 etc41 the dishes containing them may be set upon the side-board1 ready to be taken away4 ,jellies and sauces1 when not to be eaten as a dessert1 should be helped on the dinner-plate1 not on a small side dish as was the former usage4 ,if a dish be on the table1 some parts of which are preferred to others1 according to the taste of the individuals1 all should have the opportunity of choice4 ,the host will simply ask each one if he has any preference for a particular part2 if he replies in the negative1 you are not to repeat the question1 nor insist that he must have a preference4 ,do not attempt to eulogize your dishes1 or apologize that you cannot recommend them--this is extreme bad taste2 as also is the vaunting of the excellence of your wines1 etc41 etc4 ,do not insist upon your guests partaking of particular dishes4 ,do not ask persons more than once1 and never force a supply upon their plates4 ,it is ill-bred1 though common1 to press any one to eat2 and1 moreover1 it is a great annoyance to many4 ,in winter1 plates should always be warmed1 but not made hot4 ,two kinds of animal food1 or two kinds of dessert1 should not be eaten off of one plate1 and there should never be more than two kinds of vegetables with one course4 ,asparagus1 green corn1 cauliflower and raw tomatoes comprise one course in place of a salad4 ,all meats should be cut across the grain in very thin slices4 ,fish1 at dinner1 should be baked or boiled1 never fried or broiled4 ,baked ham may be used in every course after fish1 sliced thin and handed after the regular course is disposed of4 ,the hostess should retain her plate1 knife and fork1 until her guests have finished4 ,the crumb-brush is not used until the preparation for bringing in the dessert2 then all the glasses are removed1 except the flowers1 the water-tumblers1 and the glass of wine which the guest wishes to retain with his dessert4 ,the dessert plate containing the finger-bowl1 also a dessert knife and fork1 should then be set before each guest1 who at once removes the finger-bowl and its doily1 and the knife and fork to the table1 leaving the plate ready to be used for any dessert chosen4 ,finely sifted sugar should always be placed upon the table to be used with puddings1 pies1 fruit1 etc41 and if cream is required1 let it stand by the dish it is to be served with4 ,to lay a dessert for a small entertainment and a few guests outside of the family1 it may consist simply of two dishes of fresh fruit in season1 two of dried fruits and two each of cakes and nuts4 ,coffee and tea are served lastly1 poured into tiny cups and served clear1 passed around on a tray to each guest1 then the sugar and cream passed that each person may be allowed to season his black coffee or caf noir to suit himself4 ,a family dinner1 even with a few friends1 can be made quite attractive and satisfactory without much display or expense2 consisting first of good soup1 then fish garnished with suitable additions1 followed by a roast2 then vegetables and some made dishes1 a salad1 crackers1 cheese and olives1 then dessert4 ,this sensible meal1 well cooked and neatly served1 is pleasing to almost any one1 and is within the means of any housekeeper in ordinary circumstances4 ,,measures ,,and ,,weights4 ,,in ,,ordinary ,,use ,,among ,,housekeepers4 #d ,teaspoonfuls equal #a tablespoonful liquid4 #d ,tablespoonfuls equal #a wine-glass1 or half a gill4 #b ,wine-glasses equal one gill or half a cup4 #b ,gills equal #a coffeecupful1 or #af tablespoonfuls4 #b ,coffeecupfuls equal #a pint4 #b ,pints equal #a quart4 #d ,quarts equal #a gallon4 #b ,tablespoonfuls equal #a ounce1 liquid4 #a ,tablespoonful of salt equals #a ounce4 #af ,ounces equal #a pound1 or a pint of liquid4 #d ,coffeecupfuls of sifted flour equal #a pound4 #a ,quart of unsifted flour equals #a pound4 #h or #aj ordinary sized eggs equal #a pound4 #a ,pint of sugar equals #a pound4 7,white granulated47 #b ,coffeecupfuls of powdered sugar equal #a pound4 #a ,coffeecupful of cold butter1 pressed down1 is one-half pound4 #a ,tablespoonful of soft butter1 well rounded1 equals #a ounce4 ,an ordinary tumblerful equals #a coffeecupful1 or half a pint4 ,about #be drops of any thin liquid will fill a common sized teaspoon4 #a ,pint of finely chopped meat1 packed solidly1 equals #a pound4 ,a set of tin measures 7with small spouts or lips71 from a gallon down to half a gill1 will be found very convenient in every kitchen1 though common pitchers1 bowls1 glasses1 etc41 may be substituted4 ,,index4 ,,articles ,,required ,,for ,,the ,,kitchen1 #ehh ,,beverages1 #deh ,ale1 ,mulled1 or ,egg ,flip1 #dfh ,beer1 ,ginger1 #dfe ,hop1 #dfe ,spruce1 #dff ,buttermilk as a ,drink1 #dfa ,cherry ,bounce1 #dfe ,chocolate1 #dfa ,cocoa1 #dfa ,coffee1 #deh ,filtered or ,drip1 #dei ,healing ,properties of1 #deh ,iced1 #dfj ,substitute for ,cream in1 #dfj ,vienna1 #dei ,cordial1 ,blackberry1 #dfe ,noyeau1 #dfh ,cream ,soda ,without ,fountain1 #dfg ,egg ,flip1 or ,mulled ,ale1 #dfh ,egg ,nog1 #dfh ,general ,remarks1 #deh ,inexpensive ,drink1 #dgb ,junket1 ,delicious1 #dff ,koumiss1 #dgj ,lemonade1 #dfi ,for a ,summer ,draught1 #dfc ,lemon ,syrup1 #dfg ,mead ,sassafras1 #dfg ,pineappleade1 #dga ,punch1 ,hot1 ,to ,make1 #dfi ,milk1 #dfh ,milk1 ,fine1 #dfi ,roman4 ,no4 #a1 #dff ,roman4 ,no4 #b1 #dff ,raspberry ,shrub1 #dff ,seidlitz ,powder1 #dga ,syrup1 ,lemon1 #dfg ,strawberry and ,raspberry1 #dfi ,tea1 ,iced1 #dfa ,to ,make1 #dfj ,the ,healing ,properties of ,tea or ,coffee1 #deh ,vinegar1 ,home-made ,table1 #dga ,pineapple1 #dgj ,raspberry4 ,no4 #a1 #dgj ,raspberry4 ,no4 #b1 #dga ,very ,strong ,table1 #dga ,water1 ,strawberry1 #dfi ,wine1 ,blackberry ,no4 #a1 #dfb ,blackberry4 ,no4 #b1 #dfc ,black ,currant1 #dfd ,currant4 ,no4 #a1 #dfb ,currant4 ,no4 #b1 #dfb ,grape1 #dfc ,honey or ,methelin1 #dfd ,orange1 ,florida1 #dfc ,raisin1 #dfd ,whey1 #dfg ,,bread1 #bch ,bread1 ,brown1 ,boston1 #bdd ,brown1 ,boston ,unfermented1 #bdd ,brown1 ,rhode ,island1 #bde ,brown1 ,steamed1 #bde ,brown1 ,virginia1 #bde ,compressed ,yeast1 #bda ,corn1 #bdg ,corn and ,rye1 #bde ,corn1 ,boston1 #bdg ,corn1 ,virginia1 #bdg ,french1 #bdf ,german1 #bdg ,graham1 #bdc ,graham1 ,unfermented1 #bdd ,milk ,yeast1 #bdc ,rye1 #bde ,rye and ,corn1 #bde ,salt-raising1 #bdb ,twist1 #bdf ,wheat1 #bdj ,cake1 ,corn1 ,new ,england1 #bdf ,corn1 ,spider1 #bdi ,indian ,loaf1 #bdh ,johnnie1 #bdh ,potato1 ,raised1 #bdi ,general ,directions1 #bch ,southern ,corn ,meal ,pone1 or ,corn ,dodgers1 #bdi ,yeast1 ,dried1 or ,yeast ,cakes1 #bdb ,home-made1 #bda ,unrivaled1 #bdb ,,biscuits1 ,,rolls1 ,,muffins1 ,,etc1 #bdi ,biscuit1 ,baking ,powder1 #bea ,beaten1 #bed ,egg1 #beb ,graham 7,with ,yeast71 #beb ,grafton ,milk1 #bed ,light4 ,no4 #a1 #beb ,light4 ,no4 #b1 #beb ,potato1 #bed ,raised1 #bea ,soda1 #bea ,sour ,milk1 #bea ,vinegar1 #bed ,bread ,crumbs1 ,prepared1 #bgb ,bread1 ,warm for ,breakfast1 #bej ,buns1 ,london ,hot ,cross1 #bee ,cake1 ,newport ,breakfast1 #bga ,cakes1 ,buckwheat1 #bff ,buckwheat 7,raised71 #bfe ,buckwheat 7,without ,yeast71 #bfe ,drop 7,rye71 #bfa ,drop 7,wheat71 #bfb ,flannel 7,with ,yeast71 #bfb ,tea1 ,berry1 #bfa ,griddle 7,very ,good71 #bfc ,griddle1 ,bread1 #bfd ,griddle1 ,corn ,meal1 #bfc ,griddle1 ,corn ,meal 7,with ,yeast71 #bfc ,griddle1 ,feather1 #bfb ,griddle1 ,french1 #bfe ,griddle1 ,graham1 #bfd ,griddle1 ,green ,corn1 #bfe ,griddle1 ,huckleberry1 #bfe ,griddle1 ,potato1 #bfd ,griddle1 ,rice1 #bfd ,griddle1 ,sour ,milk1 #bfc ,griddle1 ,swedish1 #bff ,griddle1 ,wheat1 #bfb ,cannelons1 or ,fried ,puffs1 #bfh ,cracked ,wheat1 #bge ,crackers1 #bgb ,french1 #bgc ,cracknels1 #beg ,croquettes1 ,hominy1 #bgd ,rice1 #bgd ,crumpets1 ,english1 #bgb ,plain1 #bgb ,fritters1 ,apple1 #bfg ,cream1 #bff ,corn ,meal1 #bff ,currant1 #bff ,german1 #bfi ,golden ,ball1 #bfh ,green ,corn1 #bfi ,hominy1 #bfi ,parsnip1 #bfi ,peach1 #bfg ,pineapple1 #bfg ,wheat1 #bfg ,gems1 ,graham4 ,no4 #a1 #bei ,graham4 ,no4 #b1 #bei ,graham1 ,plain1 #bei ,general ,suggestions1 #bdi ,hominy1 #bgd1 #bgf ,hulled ,corn or ,samp1 #bge ,muffins1 ,corn ,meal 7,without ,eggs71 #beh ,egg 7,fine71 #beg ,hominy1 #bei ,plain1 #beh ,raised4 ,no4 #a1 #beg ,raised4 ,no4 #b1 #beg ,tennessee1 #beh ,without ,eggs1 #beh ,mush1 ,corn ,meal1 or ,hasty ,pudding1 #bgc ,fried1 #bgc ,graham1 #bgc ,oat ,flakes1 #bge ,oat ,meal1 #bgd ,steamed1 #bgf ,pop-overs1 #bfb ,prepared ,bread ,crumbs1 #bgb ,puff ,balls1 #bga ,puffs1 ,breakfast1 #bgb ,rolls1 ,dinner1 ,fried1 #bga ,french1 #bec ,parker ,house1 #bec ,parker ,house 7,unfermented71 #bec ,stale 7,to ,renew71 #bej ,rice1 ,boiled1 #bge ,rusks1 #bef ,with ,yeast1 #bef ,unfermented1 #bef ,sally ,lunn1 #bee ,unfermented1 #bee ,samp1 or ,hulled ,corn1 #bge ,scones1 ,scotch1 #bef ,short ,cake1 ,cream1 #bfi ,huckleberry1 #bga ,lemon1 #bgj ,orange1 #bgj ,strawberry1 #bgj ,waffles1 #bfj ,continental ,hotel1 #bfj ,cream1 #bfj ,newport1 #bfj ,rice4 ,no4 #a1 #bfa ,rice4 ,no4 #b1 #bfa ,rice1 ,german1 #bfa ,,toast1 #bgf ,american1 #bgg ,apple1 #bha ,cheese4 ,no4 #a1 #bgg ,no4 #b1 #bgh ,chicken ,hash with ,rice1 #bha ,codfish on 7,cuban ,style71 #bhj ,cream1 #bgg ,eggs on1 #bgi ,baked on1 #bgi ,halibut on1 #bha ,ham1 #bgi ,hashed ,beef on1 #bhj ,milk1 #bgg ,minced ,fowls on1 #bgi ,mushrooms on1 #bgh ,nuns'1 #bgg ,oyster1 #bgh ,reed ,birds on1 #bgi ,tomato1 #bgh ,veal ,hash on1 #bhj ,,butter ,,and ,,cheese1 #bai ,butter1 ,a ,brine to ,preserve1 #bbj ,putting up to ,keep1 #bbj ,to ,make1 #bai ,to ,make ,quickly1 #bbj ,cheese1 ,cottage1 #bba ,cream 7,new ,jersey71 #bba ,cream ,toast1 #bbc ,fondu1 #bbb ,scalloped1 #bbb ,souffl1 #bbb ,straws1 ,cayenne1 #bbc ,curds and ,cream1 #bba ,pastry ,ramakins1 #bbc ,rarebit1 ,welsh1 #bbd ,slip1 #bbb ,welsh ,rarebit1 #bbd ,,cake1 ,,etc41 #bhb ,suggestions in ,regard to ,cake ,making1 #bhb ,,frosting ,,or ,,icing1 #bhd ,almond1 #bhe ,boiled1 #bhf ,chocolate1 #bhe ,gelatine1 #bhg ,golden1 #bhg ,without ,eggs1 #bhg ,icing1 ,chocolate1 ,plain1 #bhe ,sugar1 #bhf ,tutti ,frutti1 #bhf ,,fillings ,,for ,,layer ,,cakes1 #bhg ,no4 #a4 ,cream ,filling1 #bhg ,no4 #b4 ,cream ,filling1 #bhh ,no4 #c4 ,ice ,cream ,filling1 #bhh ,no4 #d4 ,apple ,filling1 #bhh ,no4 #e4 ,apple ,filling1 #bhh ,no4 #f4 ,cream ,frosting1 #bhh ,no4 #g4 ,peach ,cream ,filling1 #bhh ,no4 #h4 ,chocolate ,cream ,filling1 #bhi ,no4 #i4 ,chocolate ,cream ,filling1 #bhi ,no4 #aj4 ,banana ,filling1 #bhi ,no4 #aa4 ,lemon ,jelly ,filling1 #bhi ,no4 #ab4 ,orange ,cake ,filling1 #bhi ,no4 #ac4 ,fig ,filling1 #bhi ,no4 #ad4 ,fruit ,filling1 #bij ,cake1 ,almond1 #cjc ,angel1 #cjb ,bread or ,raised1 #bij ,bride1 #bid ,chocolate1 ,no4 #a1 #bih ,chocolate1 ,no4 #b1 #bih ,chocolate1 ,no4 #c1 #bih ,chocolate1 ,french1 #big ,citron1 #bie ,cocoanut1 #bii ,cocoanut and ,almond1 #bii ,coffee1 #bii ,cream1 #cjj ,cream 7,cheap71 #cjf ,cream1 ,whipped1 #cjd ,custard or ,cream1 #cje ,delicate1 #bie ,election1 #cjj ,feather1 #cjj ,fruit 7,superior71 #bij ,fruit1 by ,measure 7,excellent71 #bia ,fruit1 ,dried ,apple1 #cjj ,fruit1 ,layer1 #cjd ,fruit1 ,molasses1 #bia ,fruit1 ,white1 #cia ,gingerbread1 ,hard1 #cjf ,gingerbread1 ,plain1 #cjg ,ginger1 ,soft1 #cjf ,gold1 #bif ,gold and ,silver1 #cjg ,golden ,spice1 #cjc ,golden ,cream1 #cjj ,gold or ,lemon1 #bif ,hickory ,nut or ,walnut1 #cje ,huckleberry1 #cjh ,jelly1 ,layer1 #cje ,jelly1 ,rochester1 #cjc ,jelly1 ,rolled1 #cjd ,layer1 ,to ,cut1 #cjd ,lemon1 #bie ,lemon or ,gold1 #bif ,loaf 7,superior71 #big ,loaf 7,washington71 #cjb ,marble1 #big ,pound1 ,citron1 #bie ,pound1 ,cocoanut1 #bie ,pound1 ,english1 #bid ,pound1 ,plain1 #bid ,queen's1 #cjb ,ribbon1 #cjb ,silver or ,delicate1 #bif ,snow 7,delicious71 #bif ,sponge1 #bib ,sponge1 ,almond1 #bib ,sponge1 ,lemon1 #bic ,sponge 7,old-fashioned71 #bic ,sponge1 ,plain1 #bic ,sponge1 ,white1 #bib ,sweet ,strawberry1 #cjh ,white ,mountain1 ,no4 #a1 #cja ,white ,mountain1 ,no4 #b1 #cja ,without ,eggs1 #cja ,cakes1 ,corn ,starch1 #cab ,cream1 ,boston1 #cjg ,cup1 #caa ,cup1 ,molasses #cjh ,fancy1 #caj ,fried1 or ,doughnuts1 #caf ,fried1 or ,crullers1 #cag ,jelly1 ,brunswick1 #cac ,molasses ,cup1 #cjh ,nut1 ,fried1 #cah ,peach1 #caj ,plum1 ,little1 #cac ,variegated1 #caa ,cookies1 #cae ,cocoanut1 #caf ,crisp 7,very ,nice71 #caf ,favorite1 #cae ,fruit1 #cae ,ginger1 #cji ,lemon1 #caf ,crullers1 or ,fried ,cakes1 #cag or ,wonders1 #cah ,doughnuts1 ,bakers' ,raised1 #cag ,german1 #cah or ,fried ,cakes1 #caf ,puff ,ball1 #cai ,raised1 #cag ,drops1 ,sponge1 #cac ,dominoes1 #caj ,eclairs1 ,chocolate1 #cjh ,ginger ,biscuit1 ,white1 #cjg ,cookies1 #cji ,snaps1 #cji ,snaps1 ,bakers'1 #cji ,gingerbread1 ,hard1 #cjf ,plain1 #cjg ,jumbles1 #cad ,almond1 #cae ,cocoanut1 #cad ,fruit1 #cae ,philadelphia1 #cad ,wine1 #cad ,lady ,fingers1 or ,savory ,biscuit1 #cab ,neapolitaines1 #cac ,sandwiches1 ,pastry1 #cac ,savory ,biscuit1 #cab ,trifles1 #cai ,wafers1 #caj ,,canned ,,fruits ,,and ,,vegetables1 #dch ,boiled ,cider1 ,canned1 #ddb ,canned ,corn1 #dda ,fruit ,juices1 #ddj ,grapes1 #dci ,mince ,meat1 #ddb ,peaches1 #dci ,peas1 #dda ,pineapple1 #ddj ,plums1 #ddb ,pumpkin1 #ddb ,quinces1 #ddj ,strawberries1 #dci ,tomatoes1 #ddj ,peach ,butter1 #ddc ,general ,remarks1 #dch ,peaches ,dried with ,sugar1 #ddc ,to ,can ,corn1 #dda ,peas1 #dda ,pineapple1 #ddj ,,carving1 #g ,beef1 ,hind-,quarter1 #h ,fore-,quarter1 #h ,sirloin of1 #ad ,duck1 ,roast1 #bd ,fowls1 ,roast1 #bc ,goose1 ,roast1 #bc ,ham1 ,roast1 #bj ,lamb1 ,fore-,quarter1 #ai ,mackerel1 #bf ,mutton1 #aa ,leg of1 #ah ,partridges1 #bd ,pheasant1 #be ,pigeons1 #be ,pork1 #ab ,salmon1 ,boiled1 #bf ,turkey1 ,roast1 #bb ,veal1 ,breast of1 #ae ,fore-,quarter1 #aj ,fillet of1 #af ,hind-,quarter1 #aj ,neck of1 #ag ,venison1 #ac ,haunch of1 #ba ,,coloring ,,for ,,fruit1 ,,confectionery1 ,,etc41 #ddd ,caramel1 or ,burnt ,sugar1 #dde ,coloring1 ,green1 #ddd ,red1 ,deep1 #ddd ,red or ,pink1 #ddd ,yellow1 #ddd ,sugar ,grains1 #dde ,colored1 #dde ,to ,clarify ,jelly1 #dde ,,confectionery1 #ddf ,candy1 ,butter ,scotch1 #dec ,chocolate ,caramels1 #dej ,chocolate ,creams1 #ddh ,chocolate ,cream ,drops1 #deg ,cocoanut1 #deb ,cocoanut ,caramels1 #def ,cocoanut ,creams1 #deg ,cocoanut ,creams1 #ddi ,currant ,drops1 #dea ,everton ,taffy1 #deb ,fig1 #ded ,french ,cream1 #ddg ,french ,vanilla ,cream1 #def ,fruit ,creams1 #ddh ,fruit and ,nut ,creams1 #deg ,grilled ,almonds1 #dej ,hoarhound1 #dec ,lemon ,drops1 #dea ,maple ,sugar ,creams1 #dej ,molasses1 #dee ,molasses and ,nut1 #dea ,nut1 ,sugar1 #deb ,nut1 ,molasses1 #dea ,nut ,creams1 #dej ,orange ,drops1 #deg ,peppermint ,drops1 #dea ,pop ,corn4 ,no4 #a1 #dec ,pop ,corn4 ,no4 #b1 #dec ,raspberry ,creams1 #ddi ,roley ,poley1 #ded ,stick1 #dej ,variegated ,creams1 #ddi ,walnut ,creams1 #ddh ,candied ,oranges1 #ded ,candies ,without ,cooking1 #def ,conserves1 ,peach1 #dee ,strawberry1 #dee ,dried ,preserves1 #def ,general ,remarks1 #ddf ,jujube ,paste1 #ded ,maple ,walnuts1 #deb ,peach ,leather1 #dee ,pop ,corn ,balls1 #deb ,,custards1 ,,creams ,,and ,,desserts1 #cdd ,almonds1 ,salted or ,roasted1 #cff ,apples1 ,stewed4 ,no4 #a1 #cgj ,stewed4 ,no4 #b1 #cgj ,blanc ,mange4 ,no4 #a1 #cei ,no4 #b1 #cei ,chocolate1 #cei ,corn ,starch1 #cei ,fruit1 #cfj ,tapioca1 #ceh ,cake1 ,peach1 #cff ,charlotte1 ,burnt ,almond1 #cfd ,country ,plum1 #cfd ,orange1 #cfj ,orange1 #cfc ,strawberry1 #cfj ,tipsy1 #cfc ,russe1 #cfa ,russe1 ,fine1 #cfa ,russe 7,another71 #cfb ,russe1 ,economical1 #cfc ,russe or ,naples ,biscuit1 #cfb ,russe1 ,plain4 ,no4 #a1 #cfb ,russe1 ,plain4 ,no4 #b1 #cfb ,russe with ,pineapple1 #cfd ,cheese ,custard1 ,recipe for1 #cge ,chestnuts1 ,roast1 #cfg ,cream1 ,banana1 #ceb ,bavarian1 #cdi ,bavarian ,strawberry1 #cej ,chocolate4 ,no4 #a1 #cej ,chocolate or ,custard4 ,no4 #b1 #cea ,for ,fruit1 #cee ,golden1 #cej ,italian1 #cec ,lemon4 ,no4 #a1 #cea ,lemon4 ,no4 #b1 #cea ,lemon4 ,no4 #c1 #cea ,mock1 or ,boiled ,custard1 #cdf ,orange1 #ceb ,peach4 ,no4 #a1 #cec ,peach4 ,no4 #b1 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