,,the ,,easiest ,,way ,,in ,,housekeeping ,,and ,,cooking4 ,adapted to ,domestic ,use or ,study in ,classes ,,by ,,helen ,,campbell1 ,,author ,,of ,,in ,,foreign ,,kitchens1 ,,mrs4 ,,herndon',s ,,income1 ,,prisoners ,,of ,,poverty11 ,,some ,,passages ,,in ,,the ,,practice ,,of ,,dr4 ,,martha ,,scarborough1 ,,women ,,wage-,,earners1 ,,etc41 ,,etc4 ,if it were done1 when 'tis done1 then 'twere well ,it were done quickly4 ,,boston3 ,,little1 ,,brown1 ,,and ,,company1 #aijc4 ,copyright1 #ahic1 ,,by ,,roberts ,,brothers4 ,university ,press3 ,,john ,,wilson ,,and ,,son1 ,,cambridge1 ,u4,s4,a4 ,a ,book for ,agnes ,l4,v4,w4 ,,and ,,the ,,southern ,,girls ,,who ,,studied ,,with ,,her4 ,,preface ,,to ,,revised ,,edition4 ,the little book now revised and sent out with some slight additions1 remains substantially the same as when first issued in #ahhj4 ,in the midst of always increasing cookery-books1 it has had a firm constituency of friends1 especially in the ,south1 where its necessity was first made plain4 ,to enlarge it in any marked degree would violate the original plan1 for which the critic will please read the pages headed ,introductory1 where he or she will find full explanation of the growth and purpose of the book4 ,whoever desires more receipts and more elaborate forms of preparation must look for their sources in the bibliography at the end1 since their introduction in these pages would practically nullify the title1 proved true by years of testing at the hands of inexperienced housekeepers1 whose warm words have long been very pleasant to the author of ,the ,easiest ,way4 ,,new ,,york1 ,june1 #ahic4 ,,contents4 ,,part ,,first4 ,,page ,,introductory #e ,,chapter4 ,i4 ,,the ,,house3 ,,situation ,,and ,,arrangement #aa ,,ii4 ,,the ,,house3 ,,its ,,ventilation #ai ,,iii4 ,,drainage ,,and ,,water-,,supply #bg ,,iv4 ,,the ,,day',s ,,work #ce ,v4 ,,fires1 ,,lights1 ,,and ,,things ,,to ,,work ,,with #de ,,vi4 ,,washing-,,day ,,and ,,cleaning ,,in ,,general #ed ,,vii4 ,,the ,,body ,,and ,,its ,,composition #fh ,,viii4 ,,food ,,and ,,its ,,laws #gc ,,ix4 ,,the ,,relations ,,of ,,food ,,to ,,health #hj ,x4 ,,the ,,chemistry ,,of ,,animal ,,food #ij ,,xi4 ,,the ,,chemistry ,,of ,,vegetable ,,food #ajj ,,xii4 ,,condiments ,,and ,,beverages #aaj ,,part ,,second4 ,,stock ,,and ,,seasoning #aai ,,soups #abb ,,fish #aca ,,meats #add ,,poultry #afa ,,sauces ,,and ,,salads #agc ,,eggs ,,and ,,breakfast ,,dishes #ahj ,,tea1 ,,coffee1 ,c #aic ,,vegetables #aig ,,bread ,,and ,,breakfast ,,cakes #bjh ,,cake #bba ,,pastry ,,and ,,pies #bcb ,,puddings1 ,,boiled ,,and ,,baked #bch ,,custards1 ,,creams1 ,,jellies1 ,c #bde ,,canning ,,and ,,preserving #beb ,,pickles ,,and ,,catchups #beg ,,candies #bei ,,sick-,,room ,,cookery #bfa ,,household ,,hints #bgj ,,hints ,,to ,,teachers #bhj ,,lessons ,,for ,,practice ,,class #bhb ,,twenty ,,topics ,,for ,,class ,,use #bhe ,,list ,,of ,,authorities ,,referred ,,to #bhf ,,examination ,,questions #bhg ,,bibliography #bhh ,,index #bhi ,introductory4 ,that room or toleration for another cook-book can exist in the public mind1 will be denied at once1 with all the vigor to be expected from a people overrun with cook-books1 and only anxious to relegate the majority of them to their proper place as trunk-linings and kindling-material4 ,the minority1 admirable in plan and execution1 and elaborate enough to serve all republican purposes1 are surely sufficient for all the needs that have been or may be4 ,with ,mrs4 ,cornelius and ,miss ,parloa1 ,marion ,harland and ,mrs4 ,whitney1 and innumerable other trustworthy authorities1 for all every-day purposes1 and ,mrs4 ,henderson for such festivity as we may at times desire to make1 another word is not only superfluous but absurd2 in fact1 an outrage on common sense1 not for one instant to be justified4 ,such was my own attitude and such my language hardly a year ago2 yet that short space of time has shown me1 that1 whether the public admit the claim1 or no1 one more cook-book ,,must ,,be4 ,and this is why3-- ,a year of somewhat exceptional experience--that involved in building up several cooking-schools in a new locality1 demanding the most thorough and minute system to assure their success and permanence--showed the inadequacies of any existing hand-books1 and the necessities to be met in making a new one4 ,thus the present book has a twofold character1 and represents1 not only the ordinary receipt or cook book1 usable in any part of the country and covering all ordinary household needs1 but covers the questions naturally arising in every lesson given1 and ending in statements of the most necessary points in household science4 ,there are large books designed to cover this ground1 and excellent of their kind1 but so cumbrous in form and execution as to daunt the average reader4 ,miss ,corson's ,cooking-,school ,text-,book commended itself for its admirable plainness and fullness of detail1 but was almost at once found impracticable as a system for my purposes2 her dishes usually requiring the choicest that the best city market could afford1 and taking for granted also a taste for ,french flavorings not yet common outside of our large cities1 and to no great extent within them4 ,to utilize to the best advantage the food-resources of whatever spot one might be in1 to give information on a hundred points suggested by each lesson1 yet having no place in the ordinary cook-book1 in short1 to teach household science as well as cooking1 became my year's work2 and it is that year's work which is incorporated in these pages4 ,beginning with ,raleigh1 ,n4,c41 and lessons given in a large school there1 it included also a seven-months' course at the ,deaf and ,dumb ,institute1 and regular classes for ladies4 ,straight through1 in those classes1 it became my business to say1 ,this is no infallible system1 warranted to give the whole art of cooking in twelve lessons4 ,all ,i can do for you is to lay down clearly certain fixed principles2 to show you how to economize thoroughly1 yet get a better result than by the expenditure of perhaps much more material4 ,before our course ends1 you will have had performed before you every essential operation in cooking1 and will know1 so far as ,i can make you know1 prices1 qualities1 constituents1 and physiological effects of every type of food4 ,beyond this1 the work lies in your own hands4 ,armed with manuals1--,american1 ,english1 ,french1--bent upon systematizing the subject1 yet finding none entirely adequate1 gradually1 and in spite of all effort to the contrary1 ,i found that my teaching rested more and more on my own personal experience as a housekeeper1 both at the ,south and at the ,north4 ,the mass of material in many books was found confusing and paralyzing1 choice seeming impossible when a dozen methods were given4 ,and for the large proportion of receipts1 directions were so vague that only a trained housekeeper could be certain of the order of combination1 or results when combined4 ,so from the crowd of authorities was gradually eliminated a foundation for work2 and on that foundation has risen a structure designed to serve two ends4 ,for the young housekeeper1 beginning with little or no knowledge1 but eager to do and know the right thing1 not alone for kitchen but for the home as a whole1 the list of topics touched upon in ,part ,i4 became essential4 ,that much of the knowledge compressed there should have been gained at home1 is at once admitted3 but1 unfortunately1 few homes give it2 and the aim has been to cover the ground concisely yet clearly and attractively4 ,as to ,part ,,ii41 it does not profess to be the whole art of cooking1 but merely the line of receipts most needed in the average family1 ,north or ,south4 ,each receipt has been tested personally by the writer1 often many times2 and each one is given so minutely that failure is well-nigh impossible1 if the directions are intelligently followed4 ,a few distinctively ,southern dishes are included1 but the ground covered has drawn from all sources2 the series of excellent and elaborate manuals by well-known authors having contributed here and there1 but the majority of rules being1 as before said1 the result of years of personal experiment1 or drawn from old family receipt-books4 ,to facilitate the work of the teacher1 however1 a scheme of lessons is given at the end1 covering all that can well be taught in the ordinary school year3 each lesson is given with page references to the receipts employed1 while a shorter and more compact course is outlined for the use of classes for ladies4 ,a list of topics is also given for school use2 it having been found to add greatly to the interest of the course to write each week the story of some ingredient in the lesson for the day1 while a set of questions1 to be used at periodical intervals1 fixes details1 and insures a certain knowledge of what progress has been made4 ,the course covers the chemistry and physiology of food1 as well as an outline of household science in general1 and may serve as a text-book wherever such study is introduced4 ,it is hoped that this presentation of the subject will lessen the labor necessary in this new field1 though no text-book can fully take the place of personal enthusiastic work4 ,that training is imperatively demanded for rich and poor alike1 is now unquestioned2 but the mere taking a course of cooking-lessons alone does not meet the need in full4 ,the present book aims to fill a place hitherto unoccupied2 and precisely the line of work indicated there has been found the only practical method in a year's successful organization of schools at various points4 ,whether used at home with growing girls1 in cooking-clubs1 in schools1 or in private classes1 it is hoped that the system outlined and the authorities referred to will stimulate interest1 and open up a new field of work to many who have doubted if the food question had any interest beyond the day's need1 and who have failed to see that nothing ministering to the best life and thought of this wonderful human body could ever by any chance be rightfully called common or unclean4 ,we are but on the threshold of the new science4 ,if these pages make the way even a little plainer1 the author will have accomplished her full purpose1 and will know that in spite of appearances there is room for one more4 ,,helen ,,campbell4 ,,the ,,easiest ,,way4 ,,chapter ,i4 ,,the ,,house3 ,,situation ,,and ,,arrangement4 ,from the beginning it must be understood that what is written here applies chiefly to country homes4 ,the general principles laid down are applicable with equal force to town or city life2 but as a people we dwell mostly in the country1 and1 even in villages or small towns1 each house is likely to have its own portion of land about it1 and to look toward all points of the compass1 instead of being limited to two1 as in city blocks4 ,of the comparative advantages or disadvantages of city or country life1 there is no need to speak here4 ,our business is simply to give such details as may apply to both1 but chiefly to the owners of moderate incomes1 or salaried people1 whose expenditure must always be somewhat limited4 ,with the exterior of such homes1 women at present have very little to do2 and the interior also is thus far much in the hands of architects1 who decide for general prettiness of effect1 rather than for the most convenient arrangement of space4 ,the young bride1 planning a home1 is resolved upon a bay-window1 as large a parlor as possible1 and an effective spare-room2 but1 having in most cases no personal knowledge of work1 does not consider whether kitchen and dining-room are conveniently planned1 or not1 and whether the arrangement of pantries and closets is such that both rooms must be crossed a hundred times a day1 when a little foresight might have reduced the number certainly by one-half1 perhaps more4 ,inconvenience can1 in most cases1 be remedied2 but unhealthfulness or unwholesomeness of location1 very seldom3 and therefore1 in the beginning1 ,i write that ignorance is small excuse for error1 and that every one able to read at all1 or use common-sense about any detail of life1 is able to form a judgment of what is healthful or unhealthful4 ,if no books are at hand1 consult the best physician near1 and have his verdict as to the character of the spot in which more or less of your life in this world will be spent1 and which has the power to affect not only your mental and bodily health1 but that of your children4 ,because your fathers and mothers have been neglectful of these considerations1 is no reason why you should continue in ignorance2 and the first duty in making a home is to consider earnestly and intelligently certain points4 ,four essentials are to be thought of in the choice of any home2 and their neglect1 and the ignorance which is the foundation of this neglect1 are the secret of not only the chronic ill-health supposed to be a necessity of the ,american organization1 but of many of the epidemics and mysterious diseases classed under the head of visitations of ,providence4 ,these essentials are3 a wholesome situation1 good ventilation1 good drainage1 and a dry cellar4 ,rich or poor1 high or low1 if one of these be disregarded1 the result will tell1 either on your own health or on that of your family4 ,whether palace or hut1 brown-stone front or simple wooden cottage1 the law is the same4 ,as a rule1 the ordinary town or village is built upon low land1 because it is easier to obtain a water-supply from wells and springs4 ,in such a case1 even where the climate itself may be tolerably healthy1 the drainage from the hills at hand1 or the nearness of swamps and marshes produced by the same cause1 makes a dry cellar an impossibility2 and this shut-in and poisonous moisture makes malaria inevitable4 ,the dwellers on low lands are the pill and patent-medicine takers2 and no civilized country swallows the amount of tonics and bitters consumed by our own4 ,if possible1 let the house be on a hill1 or at least a rise of ground1 to secure the thorough draining-away of all sewage and waste water4 ,even in a swampy and malarious country1 such a location will insure all the health possible in such a region1 if the other conditions mentioned are faithfully attended to4 ,let the living-rooms and bedrooms1 as far as may be1 have full sunshine during a part of each day2 and reserve the north side of the house for store-rooms1 refrigerator1 and the rooms seldom occupied4 ,do not allow trees to stand so near as to shut out air or sunlight2 but see that1 while near enough for beauty and for shade1 they do not constantly shed moisture1 and make twilight in your rooms even at mid-day4 ,sunshine is the enemy of disease1 which thrives in darkness and shadow4 ,consumption or scrofulous disease is almost inevitable in the house shut in by trees1 whose blinds are tightly closed lest some ray of sunshine fade the carpets2 and over and over again it has been proved that the first conditions of health are1 abundant supply of pure air1 and free admission of sunlight to every nook and cranny4 ,even with imperfect or improper food1 these two allies are strong enough to carry the day for health2 and1 when the three work in harmony1 the best life is at once assured4 ,if the house must be on the lowlands1 seek a sandy or gravelly soil2 and avoid those built over clay beds1 or even where clay bottom is found under the sand or loam4 ,in the last case1 if drainage is understood1 pipes may be so arranged as to secure against any standing water2 but1 unless this is done1 the clammy moisture on walls1 and the chill in every closed room1 are sufficient indication that the conditions for disease are ripe or ripening4 ,the only course in such case1 after seeking proper drainage1 is1 first1 abundant sunlight1 and1 second1 open fires1 which will act not only as drying agents1 but as ventilators and purifiers4 ,aim to have at least one open fire in the house4 ,it is not an extravagance1 but an essential1 and economy may better come in at some other place4 ,having settled these points as far as possible1--the question of water-supply and ventilation being left to another chapter1--it is to be remembered that the house is not merely a place to be made pleasant for one's friends4 ,they form only a small portion of the daily life2 and the first consideration should be3 ,is it so planned that the necessary and inevitable work of the day can be accomplished with the least expenditure of force8 ,north and ,south1 the kitchen is often the least-considered room of the house2 and1 so long as the necessary meals are served up1 the difficulties that may have hedged about such serving are never counted4 ,at the ,south it is doubly so1 and necessarily2 old conditions having made much consideration of convenience for servants an unthought-of thing4 ,with a throng of unemployed women and children1 the question could only be1 how to secure some small portion of work for each one2 and in such case1 the greater the inconveniences1 the more chance for such employment4 ,water could well be half a mile distant1 when a dozen little darkies had nothing to do but form a running line between house and spring2 and so with wood and kindling and all household necessities4 ,to-day1 with the old service done away with once for all1 and with a set of new conditions governing every form of work1 the ,southern woman faces difficulties to which her ,northern or ,western sister is an utter stranger2 faces them often with a patience and dignity beyond all praise1 but still with a hopelessness of better things1 the necessary fruit of ignorance4 ,old things are passed away1 and the new order is yet too unfamiliar for rules to have formulated and settled in any routine of action4 ,while there is1 at the ,north1 more intuitive and inherited sense of how things should be done1 there is on many points an almost equal ignorance1 more especially among the cultivated classes1 who1 more than at any period of woman's history1 are at the mercy of their servants4 ,every science is learned but domestic science4 ,the schools ignore it2 and1 indeed1 in the rush toward an early graduation1 there is small room for it4 ,she can learn at home1 say the mothers4 ,she will take to it when her time comes1 just as a duck takes to water1 add the fathers2 and the matter is thus dismissed as settled4 ,in the mean time the she referred to--the average daughter of average parents in both city and country--neither learns at home1 nor takes to it naturally1 save in exceptional cases2 and the reason for this is found in the love1 which1 like much of the love given1 is really only a higher form of selfishness4 ,the busy mother of a family1 who has fought her own way to fairly successful administration1 longs to spare her daughters the petty cares1 the anxious planning1 that have helped to eat out her own youth2 and so the young girl enters married life with a vague sense of the dinners that must be1 and a general belief that somehow or other they come of themselves4 ,and so with all household labor4 ,that to perform it successfully and skillfully1 demands not only training1 but the best powers one can bring to bear upon its accomplishment1 seldom enters the mind2 and the student1 who has ended her course of chemistry or physiology enthusiastically1 never dreams of applying either to every-day life4 ,this may seem a digression2 and yet1 in the very outset1 it is necessary to place this work upon the right footing1 and to impress with all possible earnestness the fact1 that ,household ,science holds every other science in tribute1 and that only that home which starts with this admission and builds upon the best foundation the best that thought can furnish1 has any right to the name of home4 ,the swarms of drunkards1 of idiots1 of insane1 of deaf and dumb1 owe their existence to an ignorance of the laws of right living1 which is simply criminal1 and for which we must be judged2 and no word can be too earnest1 which opens the young girl's eyes to the fact that in her hands lie not alone her own or her husband's future1 but the future of the nation4 ,it is hard to see beyond one's own circle2 but if light is sought for1 and there is steady resolve and patient effort to do the best for one's individual self1 and those nearest one1 it will be found that the shadow passes1 and that progress is an appreciable thing4 ,begin in your own home4 ,study to make it not only beautiful1 but perfectly appointed4 ,if your own hands must do the work1 learn every method of economizing time and strength4 ,if you have servants1 whether one or more1 let the same laws rule4 ,it is not easy1 ,i admit2 no good thing is3 but there is infinite reward for every effort4 ,let no failure discourage1 but let each one be only a fresh round in the ladder all must climb who would do worthy work2 and be sure that the end will reward all pain1 all self-sacrifice1 and make you truly the mistresses of the home for which every woman naturally and rightfully hopes1 but which is never truly hers till every shade of detail in its administration has been mastered4 ,the house1 then1 is the first element of home to be considered and studied2 and we have settled certain points as to location and arrangement4 ,this is no hand-book of plans for houses1 that ground being thoroughly covered in various books1--the titles of two or three of which are given in a list of reference-books at the end4 ,but1 whether you build or buy1 see to it that your kitchens and working-rooms are well lighted1 well aired1 and of good size1 and that in the arrangement of the kitchen especially1 the utmost convenience becomes the chief end4 ,let sink1 pantries1 stove or range1 and working-space for all operations in cooking1 be close at hand4 ,the difference between a pantry at the opposite end of the room1 and one opening close to the sink1 for instance1 may seem a small matter2 but when it comes to walking across the room with every dish that is washed1 the steps soon count up as miles1 and in making even a loaf of bread1 the time and strength expended in gathering materials together would go far toward the thorough kneading1 which1 when added to the previous exertion1 makes the whole operation1 which might have been only a pleasure1 a burden and an annoyance4 ,let1 then1 stove1 fuel1 water1 work-table1 and pantries be at the same end of the kitchen1 and within a few steps of one another1 and it will be found that while the general labor of each day must always be the same1 the time required for its accomplishment will be far less1 under these favorable conditions4 ,the successful workman1--the type-setter1 the cabinet-maker1 or carpenter1--whose art lies in the rapid combination of materials1 arranges his materials and tools so as to be used with the fewest possible movements2 and the difference between a skilled and unskilled workman is not so much the rate of speed in movement1 as in the ability to make each motion tell4 ,the kitchen is the housekeeper's workshop2 and1 in the chapter on ,house-work1 some further details as to methods and arrangements will be given4 ,,chapter ,,ii4 ,,the ,,house3 ,,ventilation4 ,having settled the four requisites in any home1 and suggested the points to be made in regard to the first one1--that of wholesome situation1--,ventilation is next in order4 ,theoretically1 each one of us who has studied either natural philosophy or physiology will state at once1 with more or less glibness1 the facts as to the atmosphere1 its qualities1 and the amount of air needed by each individual2 practically nullifying such statement by going to bed in a room with closed windows and doors1 or sitting calmly in church or public hall1 breathing over and over again the air ejected from the lungs all about1--practice as cleanly and wholesome as partaking of food chewed over and over by an indiscriminate crowd4 ,now1 as to find the ,reason ,why of all statements and operations is our first consideration1 the familiar ground must be traversed again1 and the properties and constituents of air find place here4 ,it is an old story1 and1 like other old stories accepted by the multitude1 has become almost of no effect2 passive acceptance mentally1 absolute rejection physically1 seeming to be the portion of much of the gospel of health4 ,cleanliness is next to godliness1 is almost an axiom4 ,i am disposed to amend it1 and assert that cleanliness is godliness1 or a form of godliness4 ,at any rate1 the man or woman who demands cleanliness without and within1 this cleanliness meaning pure air1 pure water1 pure food1 must of necessity have a stronger body and therefore a clearer mind 7both being nearer what ,god meant for body and mind7 than the one who has cared little for law1 and so lived oblivious to the consequences of breaking it4 ,ventilation1 seemingly the simplest and easiest of things to be accomplished1 has thus far apparently defied architects and engineers4 ,congress has spent a million in trying to give fresh air to the ,senate and ,representative ,chambers1 and will probably spend another before that is accomplished4 ,in capitols1 churches1 and public halls of every sort1 the same story holds4 ,women faint1 men in courts of justice fall in apoplectic fits1 or become victims of new and mysterious diseases1 simply from the want of pure air4 ,a constant slow murder goes on in nurseries and schoolrooms2 and white-faced1 nerveless children grow into white-faced and nerveless men and women1 as the price of this violated law4 ,what is this air1 seemingly so hard to secure1 so hard to hold as part of our daily life1 without which we can not live1 and which we yet contentedly poison nine times out of ten8 ,oxygen1 nitrogen1 carbonic acid1 and watery vapor2 the last two being a small portion of the bulk1 oxygen and nitrogen making up four-fifths4 ,small as the proportion of oxygen seems1 an increase of but one-fifth more would be destruction4 ,it is the life-giver1 but undiluted would be the life-destroyer2 and the three-fifths of nitrogen act as its diluent4 ,no other element possesses the same power4 ,fires and light-giving combustion could not exist an instant without oxygen4 ,its office seems that of universal destruction4 ,by its action decay begins in meat or vegetables and fruits2 and it is for this reason1 that1 to preserve them1 all oxygen must be driven out by bringing them to the boiling point1 and sealing them up in jars to which no air can find entrance4 ,with only undiluted oxygen to breathe1 the tissues would dry and shrivel1 fuel burn with a fury none could withstand1 and every operation of nature be conducted with such energy as soon to exhaust and destroy all power4 ,but a mixture of the fiery oxygen and inert nitrogen gives us the golden mean4 ,the oxygen now quietly burns the fuel in our stoves1 and keeps us warm2 combines with the oil in our lamps1 and gives us light2 corrodes our bodies1 and gives us strength2 cleanses the air1 and keeps it fresh and invigorating2 sweetens foul water1 and makes it wholesome2 works all around us and within us a constant miracle1 yet with such delicacy and quietness1 we never perceive or think of it1 until we see it with the eye of science4 ,food and air are the two means by which bodies live4 ,in the full-grown man1 whose weight will average about one hundred and fifty-four pounds1 one hundred and eleven pounds is oxygen drawn from the air we breathe4 ,only when food has been dissolved in the stomach1 absorbed at last into the blood1 and by means of circulation brought into contact with the oxygen of the air taken into our lungs1 can it begin to really feed and nourish the body2 so that the lungs may1 after all1 be regarded as the true stomach1 the other being not much more than the food-receptacle4 ,take these lungs1 made up within of branching tubes1 these in turn formed by myriads of air-cells1 and each air-cell owning its network of minute cells called capillaries4 ,to every air-cell is given a blood-vessel bringing blood from the heart1 which finds its way through every capillary till it reaches another blood-vessel that carries it back to the heart4 ,it leaves the heart charged with carbonic acid and watery vapor4 ,it returns1 if pure air has met it in the lung1 with all corruption destroyed1 a dancing particle of life4 ,but to be life1 and not slow death1 thirty-three hogsheads of air must pass daily into the lungs1 and twenty-eight pounds of blood journey from heart to lungs and back again three times in each hour4 ,it rests wholly with ourselves1 whether this wonderful tide1 ebbing and flowing with every breath1 shall exchange its poisonous and clogging carbonic acid and watery vapor for life-giving oxygen1 or retain it to weigh down and debilitate every nerve in the body4 ,with every thought and feeling some actual particles of brain and nerve are dissolved1 and sent floating on this crimson current4 ,with every motion of a muscle1 whether great or small1 with every process that can take place in the body1 this ceaseless change of particles is going on4 ,wherever oxygen finds admission1 its union with carbon to form carbonic acid1 or with hydrogen to form water1 produces heat4 ,the waste of the body is literally burned up by the oxygen2 and it is this burning which means the warmth of a living body1 its absence giving the stony cold of the dead4 ,who shall deliver me from the body of this death8 may well be the literal question for each day of our lives2 and pure air alone can secure genuine life4 ,breathing bad air reduces all the processes of the body1 lessens vitality2 and thus1 one in poor health will suffer more from bad air than those who have become thoroughly accustomed to it4 ,if weakened vitality were the only result1 it would not be so serious a matter2 but scrofula is soon fixed upon such constitutions1 beginning with its milder form as in consumption1 but ending in the absolute rottenness of bone and tissue4 ,the invalid may live in the healthiest climate1 pass hours each day in the open air1 and yet undo or neutralize much of the good of this by sleeping in an unventilated room at night4 ,diseased joints1 horrible affections of the eye or ear or skin1 are inevitable4 ,the greatest living authorities on lung-diseases pronounce deficient ventilation the chief cause of consumption1 and more fatal than all other causes put together2 and1 even where food and clothing are both unwholesome1 free air has been found able to counteract their effect4 ,in the country the balance ordained in nature has its compensating power4 ,the poisonous carbonic acid thrown off by lungs and body is absorbed by vegetation whose food it is1 and which in every waving leaf or blade of grass returns to us the oxygen we demand4 ,shut in a close room all day1 or even in a tolerably ventilated one1 there may be no sense of closeness2 but go to the open air for a moment1 and1 if the nose has not been hopelessly ruined by want of education1 it will tell unerringly the degree of oxygen wanting and required4 ,it is ordinarily supposed that carbonic-acid gas1 being heavier1 sinks to the bottom of the room1 and that thus trundle-beds1 for instance1 are especially unwholesome4 ,this would be so1 were the gas pure4 ,as a matter of fact1 however1 being warmed in the body1 and thus made lighter1 it rises into the common air1 so that usually more will be found at the top than at the bottom of a room4 ,this gas is1 however1 not the sole cause of disease4 ,from both lungs and skin1 matter is constantly thrown off1 and floats in the form of germs in all impure air4 ,to a person who by long confinement to close rooms has become so sensitive that any sudden current of air gives a cold1 ventilation seems an impossibility and a cruelty2 and the problem becomes3 ,how to admit pure air throughout the house1 and yet avoid currents and draughts4 ,night-air is even more dreaded than the confined air of rooms2 yet1 as the only air to be had at night must come under this head1 it is safer to breathe that than to settle upon carbonic acid as lung-food for a third1 at least1 of the twenty-four hours4 ,as fires feed on oxygen1 it follows that every lamp1 every gas-jet1 every furnace1 are so many appetites satisfying themselves upon our store of food1 and that1 if they are burning about us1 a double amount of oxygen must be furnished4 ,the only mode of ventilation that will work always and without fail is that of a warm-air flue1 the upward heated air-current of which draws off the foul gases from the room3 this1 supplemented by an opening on the opposite side of the room for the admission of pure air1 will accomplish the desired end4 ,an open fire-place will secure this1 provided the flue is kept warm by heat from the kitchen fire1 or some other during seasons when the fire-place is not used4 ,but perhaps the simplest way is to have ample openings 7from eight to twelve inches square7 at the top and bottom of each room1 opening into the chimney-flue3 then1 even if a stove is used1 the flue can be kept heated by the extension of the stove-pipe some distance up within the chimney1 and the ascending current of hot air will draw the foul air from the room into the flue4 ,this1 as before stated1 must be completed by a fresh-air opening into the room on another side3 if no other can be had1 the top of the window may be lowered a little4 ,the stove-pipe extension within the chimney would better be of cast-iron1 as more durable than the sheet-iron4 ,when no fire is used in the sleeping-rooms1 the chimney-flue must be heated by pipes from the kitchen or other fires2 and1 with the provision for fresh air never forgotten1 this simple device will invariably secure pure and well-oxygenated air for breathing4 ,fussy and expensive1 may be the comment2 but the expense is less than the average yearly doctor's bill1 and the fussiness nothing that your own hands must engage in4 ,only let heads take it in1 and see to it that no neglect is allowed4 ,in a southern climate doors and windows are of necessity open more constantly2 but at night they are closed from the fear referred to1 that night-air holds some subtle poison4 ,it is merely colder1 and perhaps moister1 than day-air2 and an extra bed-covering neutralizes this danger4 ,once accustomed to sleeping with open windows1 you will find that taking cold is impossible4 ,if custom1 or great delicacy of organization1 makes unusual sensitiveness to cold1 have a board the precise width of the window1 and five or six inches high4 ,then raise the lower sash1 putting this under it2 and an upward current of air will be created1 which will in great part purify the room4 ,beyond every thing1 watch that no causes producing foul air are allowed to exist for a moment4 ,a vase of neglected flowers will poison the air of a whole room4 ,in the area or cellar1 a decaying head of cabbage1 a basket of refuse vegetables1 a forgotten barrel of pork or beef brine1 a neglected garbage pail or box1 are all premiums upon disease4 ,let air and sunlight search every corner of the house4 ,insist upon as nearly spotless cleanliness as may be1 and the second prime necessity of the home is secure4 ,when1 as it is written1 man was formed from the dust of the earth1 the ,lord ,god breathed into his nostrils the breath of life2 and man became a living soul4 ,shut off that breath of life1 or poison it as it is daily poisoned1 and not only body1 but soul1 dies4 ,the child1 fresh from its long day out of doors1 goes to bed quiet1 content1 and happy4 ,it wakes up a little demon1 bristling with crossness1 and determined not to be good4 ,the breath of life carefully shut out1 death has begun its work1 and you are responsible4 ,and the same criminal blunder causes not only the child's suffering1 but also the weakness which makes many a delicate woman complain that it takes till noon to get her strength up4 ,open the windows4 ,take the portion to which you were born1 and life will grow easier4 ,,chapter ,,iii4 ,,drainage ,,and ,,water-,,supply4 ,air and sunshine having been assured for all parts of the house in daily use1 the next question must be an unfailing and full supply of pure water4 ,dig a well1 or build near a spring1 say the builders2 and the well is dug1 or the spring tapped1 under the general supposition that water is clean and pure1 simply because it is water1 while the surroundings of either spring or well are unnoticed4 ,drainage is so comparatively new a question1 that only the most enlightened portions of the country consider its bearings2 and the large majority of people all over the land not only do not know the interests involved in it1 but would resent as a personal slight any hint that their own water-supply might be affected by deficient drainage4 ,pure water is simply oxygen and hydrogen1 eight-ninths being oxygen and but one-ninth hydrogen2 the latter gas1 if pure1 having1 like oxygen1 neither taste nor smell4 ,rain-water is the purest type2 and1 if collected in open vessels as it falls1 is necessarily free from any possible taint 7except at the very first of a rain1 when it washes down considerable floating impurity from the atmosphere1 especially in cities74 ,this mode being for obvious reasons impracticable1 cisterns are made1 and rain conducted to them through pipes leading from the roof4 ,the water has thus taken up all the dust1 soot1 and other impurities found upon the roof1 and1 unless filtered1 can not be considered desirable drink4 ,the best cistern will include a filter of some sort1 and this is accomplished in two ways4 ,either the cistern is divided into two parts1 the water being received on one side1 and allowed to slowly filter through a wall of porous brick1 regarded by many as an amply sufficient means of purification2 or a more elaborate form is used1 the division in such case being into upper and under compartments1 the upper one containing the usual filter of iron1 charcoal1 sponge1 and gravel or sand4 ,if this water has a free current of air passing over it1 it will acquire more sparkle and character2 but as a rule it is flat and unpleasant in flavor1 being entirely destitute of the earthy salts and the carbonic-acid gas to be found in the best river or spring water4 ,distilled water comes next in purity1 and is1 in fact1 identical in character with rain-water2 the latter being merely steam1 condensed into rain in the great alembic of the sky4 ,but both have the curious property of taking up and dissolving lead wherever they find it2 and it is for this reason that lead pipes as leaders from or to cisterns should never be allowed1 unless lined with some other metal4 ,the most refreshing as well as most wholesome water is river or spring water1 perfectly filtered so that no possible impurity can remain4 ,it is then soft and clear2 has sufficient air and carbonic acid to make it refreshing1 and enough earthy salts to prevent its taking up lead1 and so becoming poisonous4 ,river-water for daily use of course requires a system of pipes1 and in small places is practically unavailable2 so that wells are likely1 in such case1 to be the chief source of supply4 ,such water will of course be spring-water1 with the characteristics of the soil through which it rises4 ,if the well be shallow1 and fed by surface springs1 all impurities of the soil will be found in it2 and thus to dig deep becomes essential1 for many reasons4 ,dr4 ,parker of ,england1 in some papers on practical hygiene1 gives a clear and easily understood statement of some causes affecting the purity of well-water4 ,a well drains an extent of ground around it1 in the shape of an inverted cone1 which is in proportion to its own depth and the looseness of the soil4 ,in very loose soils a well of sixty or eighty feet will drain a large area1 perhaps as much as two hundred feet in diameter1 or even more2 but the exact amount is not1 as far as ,i know1 precisely determined4 ,certain trades pour their refuse water into rivers1 gas-works2 slaughter-houses2 tripe-houses2 size1 horn1 and isinglass manufactories2 wash-houses1 starch-works1 and calico-printers1 and many others4 ,in houses it is astonishing how many instances occur of the water of butts1 cisterns1 and tanks1 getting contaminated by leaking of pipes and other causes1 such as the passage of sewer-gas through overflow-pipes1 c4 ,as there is now no doubt that typhoid-fever1 cholera1 and dysentery may be caused by water rendered impure by the evacuations passed in those diseases1 and as simple diarrhoea seems also to be largely caused by animal organic matter in suspension or solution1 it is evident how necessary it is to be quick-sighted in regard to the possible impurity of water from incidental causes of this kind4 ,therefore all tanks and cisterns should be inspected regularly1 and any accidental source of impurity must be looked out for4 ,wells should be covered2 a good coping put round to prevent substances being washed down2 the distances from cess-pools and dung-heaps should be carefully noted2 no sewer should be allowed to pass near a well4 ,the same precautions should be taken with springs4 ,in the case of rivers1 we must consider if contamination can result from the discharge of fecal matters1 trade refuse1 c4 ,now1 suppose all such precautions have been disregarded4 ,suppose1 as is most usual1 that the well is dug near the kitchen-door1--probably between kitchen and barn2 the drain1 if there is a drain from the kitchen1 pouring out the dirty water of wash-day and all other days1 which sinks through the ground1 and acts as feeder to the waiting well4 ,suppose the manure-pile in the barnyard also sends down its supply1 and the privies contribute theirs4 ,the water may be unchanged in color or odor3 yet none the less you are drinking a foul and horrible poison2 slow in action1 it is true1 but making you ready for diphtheria and typhoid-fever1 and consumption1 and other nameless ills4 ,it is so easy to doubt or set aside all this1 that ,i give one case as illustration and warning of all the evils enumerated above4 ,the ,state ,board of ,health for ,massachusetts has long busied itself with researches on all these points1 and the case mentioned is in one of their reports4 ,the house described is one in ,hadley1 built by a clergyman4 ,it was provided with an open well and sink-drain1 with its deposit-box in close proximity thereto1 affording facility to discharge its gases in the well as the most convenient place4 ,the cellar was used1 as country cellars commonly are1 for the storage of provisions of every kind1 and the windows were never opened4 ,the only escape for the soil-moisture and ground-air1 except that which was absorbed by the drinking-water1 was through the crevices of the floors into the rooms above4 ,after a few months' residence in the house1 the clergyman's wife died of fever4 ,he soon married again2 and the second wife also died of fever1 within a year from the time of marriage4 ,his children were sick4 ,he occupied the house about two years4 ,the wife of his successor was soon taken ill1 and barely escaped with her life4 ,a physician then took the house4 ,he married1 and his wife soon after died of fever4 ,another physician took the house1 and within a few months came near dying of erysipelas4 ,he deserved it4 ,the house1 meanwhile1 received no treatment2 the doctors1 according to their usual wont1 even in their own families1 were satisfied to deal with the consequences1 and leave the causes to do their worst4 ,next after the doctors1 a school-teacher took the house1 and made a few changes1 for convenience apparently1 for substantially it remained the same2 for he1 too1 escaped as by the skin of his teeth4 ,finally1 after the foreclosure of many lives1 the sickness and fatality of the property became so marked1 that it became unsalable4 ,when at last sold1 every sort of prediction was made as to the risk of occupancy2 but1 by a thorough attention to sanitary conditions1 no such risks have been encountered4 ,these deaths were suicides1--ignorant ones1 it is true1 not one stopping to think what causes lay at the bottom of such mysterious dispensations4 ,but1 just as surely as corn gives a crop from the seed sown1 so surely typhoid fever and diphtheria follow bad drainage or the drinking of impure water4 ,boiling such water destroys the germs of disease2 but neither boiled water nor boiled germs are pleasant drinking4 ,if means are too narrow to admit of the expense attendant upon making a drain long enough and tight enough to carry off all refuse water to a safe distance from the house1 then adopt another plan4 ,remember that to throw dirty water on the ground near a well1 is as deliberate poisoning as if you threw arsenic in the well itself4 ,have a large tub or barrel standing on a wheelbarrow or small hand-cart2 and into this pour every drop of dirty water1 wheeling it away to orchard or garden1 where it will enrich the soil1 which will transform it1 and return it to you1 not in disease1 but in fruit and vegetables4 ,also see that the well has a roof1 and1 if possible1 a lattice-work about it1 that all leaves and flying dirt may be prevented from falling into it4 ,you do not want your water to be a solution or tincture of dead leaves1 dead frogs and insects1 or stray mice or kittens2 and this it must be1 now and again1 if not covered sufficiently to exclude such chances1 though not the air1 which must be given free access to it4 ,as to hard and soft water1 the latter is always most desirable1 as soft water extracts the flavor of tea and coffee far better than hard1 and is also better for all cooking and washing purposes4 ,hard water results from a superabundance of lime2 and this lime cakes on the bottom of tea-kettles1 curdles soap1 and clings to every thing boiled in it1 from clothes to meat and vegetables 7which last are always more tender if cooked in soft water2 though1 if it be too soft1 they are apt to boil to a porridge74 ,washing-soda or borax will soften hard water1 and make it better for all household purposes2 but rain-water1 even if not desired for drinking1 will be found better than any softened by artificial means4 ,if1 as in many towns1 the supply of drinking-water for many families comes from the town pump or pumps1 the same principles must be attended to4 ,a well in ,golden ,square1 ,london1 was noted for its especially bright and sparkling water1 so much so that people sent from long distances to secure it4 ,the cholera broke out2 and all who drank from the well became its victims1 though the square seemed a healthy location4 ,analysis showed it to be not only alive with a species of fungus growing in it1 but also weighted with dead organic matter from a neighboring churchyard4 ,every tissue in the living bodies which had absorbed this water was inflamed1 and ready to yield to the first epidemic2 and cholera was the natural outcome of such conditions4 ,knowledge should guard against any such chances4 ,see to it that no open cesspool poisons either air or water about your home4 ,sunk at a proper distance from the house1 and connected with it by a drain so tightly put together that none of the contents can escape1 the cesspool1 which may be an elaborate1 brick-lined cistern1 or merely an old hogshead thoroughly tarred within and without1 and sunk in the ground1 becomes one of the most important adjuncts of a good garden4 ,if1 in addition to this1 a pile of all the decaying vegetable matter--leaves1 weeds1 c4--is made1 all dead cats1 hens1 or puppies finding burial there2 and the whole closely covered with earth to absorb1 as fresh earth has the power to do1 all foul gases and vapors2 and if at intervals the pile is wet through with liquid from the cesspool1 the richest form of fertilizer is secured1 and one of the great agricultural duties of man fulfilled1--that of returning to the soil1 as fertilizers1 all the salts produced by the combustion of food in the human body4 ,where the water-supply is brought into the house from a common reservoir1 much the same rules hold good4 ,we can not of course control the character of the general supply1 but we can see to it that our own water and waste pipes are in the most perfect condition2 that traps and all the best methods of preventing the escape of sewer-gas into our houses are provided2 that stationary or set basins have the plug always in them2 and that every water-closet is provided with a ventilating pipe sufficiently high and long to insure the full escape of all gases from the house4 ,simple disinfectants used from time to time--chloride of lime and carbolic acid--will be found useful1 and the most absolute cleanliness is at all times the first essential4 ,with air and water at their best1 the home has a reasonable chance of escaping many of the sorrows brought by disease or uncertain health2 and1 the power to work to the best advantage being secured1 we may now pass to the forms that work must take4 ,,chapter ,,iv4 ,,the ,,day',s ,,work4 ,it is safe to say that no class of women in the civilized world is subjected to such incessant trials of temper1 and such temptation to be fretful1 as the ,american housekeeper4 ,the reasons for this state of things are legion2 and1 if in the beginning we take ground from which the whole field may be clearly surveyed1 we may be able to secure a better understanding of what housekeeping means1 and to guard against some of the dangers accompanying it4 ,the first difficulty lies in taking for granted that successful housekeeping is as much an instinct as that which leads the young bird to nest-building1 and that no specific training is required4 ,the man who undertakes a business1 passes always through some form of apprenticeship1 and must know every detail involved in the management2 but to the large proportion of women1 housekeeping is a combination of accidental forces from whose working it is hoped breakfasts and dinners and suppers will be evolved at regular periods1 other necessities finding place where they can4 ,the new home1 prettily furnished1 seems a lovely toy1 and is surrounded by a halo1 which1 as facts assert themselves1 quickly fades away4 ,moth and rust and dust invade the most secret recesses4 ,breakage and general disaster attend the progress of ,bridget or ,chloe4 ,the kitchen seems the headquarters of extraordinary smells1 and the stove an abyss in its consumption of coal or wood4 ,food is wasted by bad cooking1 or ignorance as to needed amounts1 or methods of using left-over portions2 and1 as bills pile up1 a hopeless discouragement often settles upon both wife and husband1 and reproaches and bitterness and alienation are guests in the home1 to which they need never have come had a little knowledge barred them out4 ,in the beginning1 then1 be sure of one thing1--that all the wisdom you have or can acquire1 all the patience and tact and self-denial you can make yours by the most diligent effort1 will be needed every day and every hour of the day4 ,details are in themselves wearying1 and to most men their relation to housekeeping is unaccountable4 ,the day's work of a systematic housekeeper would confound the best-trained man of business4 ,in the woman's hand is the key to home-happiness1 but it is folly to assert that all lies with her4 ,let it be felt from the beginning that her station is a difficult one1 that her duties are important1 and that judgment and skill must guide their performance2 let boys be taught the honor that lies in such duties1--and there will be fewer heedless and unappreciative husbands4 ,on the other hand1 let the woman remember that the good general does not waste words on hindrances1 or leave his weak spots open to observation1 but1 learning from every failure or defeat1 goes on steadily to victory4 ,to fret will never mend a matter2 and ,study to be quiet in thought1 word1 and action1 is the first law of successful housekeeping4 ,never under-estimate the difficulties to be met1 for this is as much an evil as over-apprehension4 ,the best-arranged plans may be overturned at a moment's notice4 ,in a mixed family1 habits and pursuits differ so widely that the housekeeper must hold herself in readiness to find her most cherished schemes set aside4 ,absolute adherence to a system is only profitable so far as the greatest comfort and well-being of the family are affected2 and1 dear as a fixed routine may be to the housekeeper's mind1 it may often well be sacrificed to the general pleasure or comfort4 ,a quiet1 controlled mind1 a soft voice1 no matter what the provocation to raise it may be1 is an excellent thing in woman4 ,and the certainty that1 hard as such control may be1 it holds the promise of the best and fullest life here and hereafter1 is a motive strong enough1 one would think1 to insure its adoption4 ,progress may be slow1 but the reward for every step forward is certain4 ,we have already found that each day has its fixed routine1 and are ready now to take up the order of work1 which will be the same in degree whether one servant is kept1 or many1 or none4 ,the latter state of things will often happen in the present uncertain character of household service4 ,old family servants are becoming more and more rare2 and1 unless the new generation is wisely trained1 we run the risk of being even more at their mercy in the future than in the past4 ,first1 then1 on rising in the morning1 see that a full current of air can pass through every sleeping-room2 remove all clothes from the beds1 and allow them to air at least an hour4 ,only in this way can we be sure that the impurities1 thrown off from even the cleanest body by the pores during the night1 are carried off4 ,a neat housekeeper is often tempted to make beds1 or have them made1 almost at once2 but no practice can be more unwholesome4 ,while beds and bedrooms are airing1 breakfast is to be made ready1 the table set1 and kitchen and dining-room put in order4 ,the kitchen-fire must first be built4 ,if a gas or oil stove can be used1 the operations are all simpler4 ,if not1 it is always best to have dumped the grate the night before if coal is used1 and to have laid the fire ready for lighting4 ,in the morning brush off all ashes1 and wipe or blacken the stove4 ,strong1 thick gloves1 and a neat box for brushes1 blacking1 c41 will make this a much less disagreeable operation than it sounds4 ,rinse out the tea-kettle1 fill it with fresh water1 and put over to boil4 ,then remove the ashes1 and1 if coal is used1 sift them1 as cinders can be burned a large part of the time where only a moderate fire is desired4 ,the table can be set1 and the dining or sitting room swept1 or merely brushed up and dusted1 in the intervals of getting breakfast4 ,to have every thing clean1 hot1 and not only well prepared but ready on time1 is the first law1 not only for breakfast1 but for every other meal4 ,after breakfast comes the dish-washing1 dreaded by all beginners1 but needlessly so4 ,with a full supply of all conveniences1--plenty of soap and sapolio1 which is far better and cleaner to use than either sand or ashes2 with clean1 soft towels for glass and silver2 a mop1 the use of which not only saves the hands but enables you to have hotter water2 and a full supply of coarser towels for the heavier dishes1--the work can go on swiftly4 ,let the dish-pan be half full of hot soap and water4 ,wash glass first1 paying no attention to the old saying that hot water rots glass4 ,be careful never to put glass into hot water1 bottom first1 as the sudden expansion may crack it4 ,slip it in edgeways1 and the finest and most delicate cut-glass will be safe4 ,wash silver next4 ,hot suds1 and instant wiping on dry soft cloths1 will retain the brightness of silver1 which treated in this way requires much less polishing1 and therefore lasts longer4 ,if any pieces require rubbing1 use a little whiting made into a paste1 and put on wet4 ,let it dry1 and then polish with a chamois-skin4 ,once a month will be sufficient for rubbing silver1 if it is properly washed4 ,china comes next--all plates having been carefully scraped1 and all cups rinsed out4 ,to fill the pan with unscraped and unrinsed dishes1 and pour half-warm water over the whole1 is a method too often adopted2 and the results are found in sticky dishes and lustreless silver4 ,put all china1 silver1 and glass in their places as soon as washed4 ,then take any tin or iron pans1 wash1 wipe with a dry towel1 and put near the fire to dry thoroughly4 ,a knitting-needle or skewer may be kept to dig out corners unreachable by dishcloth or towel1 and if perfectly dried they will remain free from rust4 ,the cooking-dishes1 saucepans1 c41 come next in order2 and here the wire dish-cloth will be found useful1 as it does not scratch1 yet answers every purpose of a knife4 ,every pot1 kettle1 and saucepan must be put into the pan of hot water4 ,if very greasy1 it is well to allow them to stand partly full of water in which a few drops of ammonia have been put4 ,the outside must be washed as carefully as the inside4 ,till this is done1 there will always be complaint of the unpleasantness of handling cooking-utensils4 ,properly done1 they are as clean as the china or glass4 ,plated knives save much work4 ,if steel ones are used1 they must be polished after every meal4 ,in washing them1 see that the handles are never allowed to touch the water4 ,ivory discolors and cracks if wet4 ,bristol-brick finely powdered is the best polisher1 and1 mixed with a little water1 can be applied with a large cork4 ,a regular knife-board1 or a small board on which you can nail three strips of wood in box form1 will give you the best mode of keeping brick and cork in place4 ,after rubbing1 wash clean1 and wipe dry4 ,the dish-towels are the next consideration4 ,a set should be used but a week1 and must be washed and rinsed each day if you would not have the flavor of dried-in dish-water left on your dishes4 ,dry them1 if possible1 in the open air3 if not1 have a rack1 and stand them near the fire4 ,on washing-days1 let those that have been used a week have a thorough boiling4 ,the close1 sour smell that all housekeepers have noticed about dish-towels comes from want of boiling and drying in fresh air1 and is unpardonable and unnecessary4 ,keep hot water constantly in your kettles or water-pots1 by always remembering to fill with cold when you take out hot4 ,put away every article carefully in its place4 ,if tables are stained1 and require any scrubbing1 remember that to wash or scrub wood you must follow the grain1 as rubbing across it rubs the dirt in instead of taking it off4 ,the same rule applies to floors4 ,a clean1 coarse cloth1 hot suds1 and a good scrubbing-brush1 will simplify the operation4 ,wash off the table2 then dip the brush in the suds1 and scour with the grain of the wood4 ,finally wash off all soapy water1 and wipe dry4 ,to save strength1 the table on which dishes are washed may be covered with kitchen oilcloth1 which will merely require washing and wiping2 with an occasional scrubbing for the table below4 ,the table must be cleaned as soon as the dishes are washed1 because if dishes stand upon tables the fragments of food have time to harden1 and the washing is made doubly hard4 ,leaving the kitchen in order1 the bedrooms will come next4 ,turn the mattresses daily1 and make the bed smoothly and carefully4 ,put the under sheet with the wrong side next the bed1 and the upper one with the marked end always at the top1 to avoid the part where the feet lie1 from being reversed and so reaching the face4 ,the sheets should be large enough to tuck in thoroughly1 three yards long by two and a half wide being none too large for a double bed4 ,pillows should be beaten and then smoothed with the hand1 and the aim be to have an even1 unwrinkled surface4 ,as to the use of shams1 whether sheet or pillow1 it is a matter of taste2 but in all cases1 covered or uncovered1 let the bed-linen be daintily clean4 ,empty all slops1 and with hot water wash out all the bowls1 pitchers1 c41 using separate cloths for these purposes1 and never toilet towels4 ,dust the room1 arrange every thing in place1 and1 if in summer1 close the blinds1 and darken till evening1 that it may be as cool as possible4 ,sweeping days for bedrooms need come but once a week1 but all rooms used by many people require daily sweeping2 halls1 passages1 and dining and sitting rooms coming under this head4 ,careful dusting daily will often do away with the need of frequent sweeping1 which wears out carpets unnecessarily4 ,a carpet-sweeper is a real economy1 both in time and strength2 but1 if not obtainable1 a light broom carefully handled1 not with a long stroke which sends clouds of dust over every thing1 but with a short quick one1 which only experience can give1 is next best4 ,for a thorough sweeping1 remove as many articles from the room as possible1 dusting each one thoroughly1 and cover the larger ones which must remain with old sheets or large squares of common unbleached cotton cloth1 kept for this purpose4 ,if the furniture is rep or woolen of any description1 dust about each button1 that no moth may find lodgment1 and then cover closely4 ,a feather duster1 long or short1 as usually applied1 is the enemy of cleanliness4 ,its only legitimate use is for the tops of pictures or books and ornaments2 and such dusting should be done before the room is swept1 as well as afterward1 the first one removing the heaviest coating1 which would otherwise be distributed over the room4 ,for piano1 and furniture of delicate woods generally1 old silk handkerchiefs make the best dusters4 ,for all ordinary purposes1 squares of old cambric1 hemmed1 and washed when necessary1 will be found best4 ,insist upon their being kept for this purpose1 and forbid the use of toilet towels1 always a temptation to the average servant4 ,remember that in dusting1 the process should be a wiping2 not a flirting of the cloth1 which simply sends the dust up into the air to settle down again about where it was before4 ,if moldings and wash-boards or wainscotings are wiped off with a damp cloth1 one fruitful source of dust will be avoided4 ,for all intricate work like the legs of pianos1 carved backs of furniture1 c41 a pair of small bellows will be found most efficient4 ,brooms1 dust-pan1 and brushes long and short1 whisk-broom1 feather and other dusters1 should have one fixed place1 and be returned to it after every using4 ,if oil-cloth is on halls or passages1 it should be washed weekly with warm milk and water1 a quart of skim-milk to a pail of water being sufficient4 ,never use soap or scrubbing-brush1 as they destroy both color and texture4 ,all brass or silver-plated work about fire-place1 doorknobs1 or bath-room faucets1 should be cleaned once a week and before sweeping4 ,for silver1 rub first with powdered whiting moistened with a little alcohol or hot water4 ,let it dry on1 and then polish with a dry chamois-skin4 ,if there is any intricate work1 use a small toothbrush4 ,whiting1 silver-soap1 cloths1 chamois1 and brushes should all be kept in a box together4 ,in another may be the rotten-stone necessary for cleaning brass1 a small bottle of oil1 and some woolen cloths4 ,old merino or flannel under-wear makes excellent rubbing-cloths4 ,mix the rotten-stone with enough oil to make a paste2 rub on with one cloth1 and polish with another4 ,thick gloves can be worn1 and all staining of the hands avoided4 ,the bedrooms and the necessary daily sweeping finished1 a look into cellar and store-rooms is next in order1--in the former1 to see that no decaying vegetable matter is allowed to accumulate2 in the latter1 that bread-jar or boxes are dry and sweet1 and all stores in good condition4 ,where there are servants1 it should be understood that the mistress makes this daily progress4 ,fifteen minutes or half an hour will often cover the time consumed2 but it should be a fixed duty never omitted4 ,a look into the refrigerator or meat-safe to note what is left and suggest the best use for it2 a glance at towels and dish-cloths to see that all are clean and sweet1 and another under all sinks and into each pantry1--will prevent the accumulation of bones and stray bits of food and dirty rags1 the paradise of the cockroach1 and delight of mice and rats4 ,a servant1 if honest1 will soon welcome such investigation1 and respect her mistress the more for insisting upon it1 and1 if not1 may better find other quarters4 ,one strong temptation to dishonesty is removed where such inspection is certain1 and the weekly bills will be less than in the house where matters are left to take care of themselves4 ,the preparation of dinner if at or near the middle of the day1 and the dish-washing which follows1 end the heaviest portion of the day's work2 and the same order must be followed4 ,only an outline can be given2 each family demanding variations in detail1 and each head of a family in time building up her own system4 ,remember1 however1 that1 if but one servant is kept1 she can not do every thing1 and that your own brain must constantly supplement her deficiencies1 until training and long practice have made your methods familiar4 ,even then she is likely at any moment to leave1 and the battle to begin over again2 and the only safeguard in time of such disaster is personal knowledge as to simplest methods of doing the work1 and inexhaustible patience in training the next applicant1 finding comfort in the thought1 that1 if your own home has lost1 that of some one else is by so much the gainer4 ,,chapter ,v4 ,,fires1 ,,lights1 ,,and ,,things ,,to ,,work ,,with4 ,the popular idea of a fire to cook by seems to be1 a red-hot top1 the cover of every pot and saucepan dancing over the bubbling1 heaving contents1 and coal packed in even with the covers4 ,try to convince a servant that the lid need not hop to assure boiling1 nor the fire rise above the fire-box1 and there is a profound skepticism1 which1 even if not expressed1 finds vent in the same amount of fuel and the same general course of action as before the remonstrance4 ,the modern stove has brought simplicity of working1 and yet the highest point of convenience1 nearly to perfection4 ,with full faith that the fuel of the future will be gas1 its use is as yet1 for many reasons1 very limited2 the cost of gas in our smaller cities and towns preventing its adoption by any but the wealthy1 who are really in least need of it4 ,with the best gas-stoves1 a large part of the disagreeable in cooking is done away4 ,no flying ashes1 no cinders1 no uneven heat1 affected by every change of wind1 but a steady flame1 regulated to any desired point1 and1 when used1 requiring only a turn of the hand to end the operation4 ,ranges set in a solid brick-work are considered the best form of cooking-apparatus2 but there are some serious objections to their use1 the first being the large amount of fuel required1 and then the intense heat thrown out4 ,even with water in the house1 they are not a necessity4 ,a water-back1 fully as effectual as the range water-back1 can be set in any good stove1 and connected with a boiler1 large or small1 according to the size of the stove2 and for such stove1 if properly managed1 only about half the amount of coal will be needed4 ,fix thoroughly in your minds the directions for making and keeping a fire2 for1 by doing so1 one of the heaviest expenses in housekeeping can be lessened fully half4 ,first1 then1 remove the covers1 and gather all ashes and cinders from the inside top of the stove1 into the grate4 ,now put on the covers2 shut the doors2 close all the draughts1 and dump the contents of the grate into the pan below4 ,in some stoves there is an under-grate1 to which a handle is attached2 and1 this grate being shaken1 the ashes pass through to the ash-pan1 and the cinders remain in the grate4 ,in that case1 they can simply be shoveled out into the extra coal-hod1 all pieces of clinker picked out1 and a little water sprinkled on them4 ,if all must be dumped together1 a regular ash-sifter will be required1 placed over a barrel which receives the ashes1 while the cinders remain1 and are to be treated as described4 ,into the grate put shavings or paper1 or the fat pine known as lightwood4 ,if the latter be used1 paper is unnecessary4 ,lay on some small sticks of wood1 crossing them so that there may be a draught through them2 add then one or two sticks of hard wood1 and set the shavings or paper on fire1 seeing that every draught is open4 ,as soon as the wood is well on fire1 cover with about six inches of coal1 the smaller1 or nut-coal1 being always best for stove use4 ,when the coal is burning brightly1 shut up all the dampers save the slide in front of the grate1 and you will have a fire which will last1 without poking or touching in any way1 four hours4 ,even if a little more heat is needed for ovens1 and you open the draughts1 this rule still holds good4 ,never1 for any reason1 allow the coal to come above the edge of the fire-box or lining4 ,if you do1 ashes and cinders will fall into the oven-flues1 and they will soon be choked up1 and require cleaning4 ,another reason also lies in the fact that the stove-covers resting on red-hot coals soon burn out1 and must be renewed2 whereas1 by carefully avoiding such chance1 a stove may be used many years without crack or failure of any sort4 ,if fresh heat is required for baking or any purpose after the first four hours1 let the fire burn low1 then take off the covers1 and with the poker from the bottom rake out all the ashes thoroughly4 ,then put in two or three sticks of wood1 fill as before with fresh coal1 and the fire is good for another four hours or more4 ,if only a light fire be required after dinner for getting tea1 rake only slightly2 then1 fill with cinders1 and close all the dampers4 ,half an hour before using the stove1 open them1 and the fire will rekindle enough for any ordinary purpose4 ,as there is great difference in the drawing of chimneys1 the exact time required for making a fire can not be given4 ,in using wood1 the same principles apply2 but of course the fire must be fed much oftener4 ,grate-fires1 as well as those in the ordinary stove1 are to be made in much the same way4 ,in a grate1 a blower is fastened on until the coal is burning well2 but1 if the fire is undisturbed after its renewal1 it should burn from six to eight hours without further attention4 ,then rake out the ashes1 add coal1 put on the blower a few minutes1 and then proceed as before4 ,if an exceedingly slow fire is desired1 cover the top with cinders1 or with ashes moistened with water4 ,in making a grate or stove fire1 keep a coarse cloth to lay before it1 that ashes may not spoil the carpet2 and wipe about the fire-place with a damp1 coarse cloth4 ,in putting on coal in a sick-room1 where noise would disturb the patient1 it is a good plan to put it in small paper bags or in pieces of newspaper1 in which it can be laid on silently4 ,a short table of degrees of heat in various forms of fuel is given below2 the degree required for baking1 c1 finding place when we come to general operations in cooking4 ,,degrees ,,of ,,heat ,,from ,,fuel4 ,willow charcoal #fjj deg4 ,fah4 ,ordinary charcoal #gjj deg4 ,fah4 ,hard wood #hjj deg4 to #ijj deg4 ,fah4 ,coal #ajjj deg4 ,fah4 ,lights are next in order4 ,gas hardly requires mention1 as the care of it is limited to seeing that it is not turned too high1 the flame in such case not only vitiating the air of the room with double speed1 but leaving a film of smoke upon every thing in it4 ,kerosene is the oil most largely used for lamps2 and the light from either a student-lamp1 or the lamp to which a student-burner has been applied1 is the purest and steadiest now in use4 ,a few simple rules for the care of lamps will prevent1 not only danger of explosion1 but much breakage of chimneys1 smoking1 c4 #a4 ,let the wick always touch the bottom of the lamp1 and see that the top is trimmed square and even across1 with a pair of scissors kept for the purpose4 #b4 ,remember that a lamp1 if burned with only a little oil in it1 generates a gas which is liable at any moment to explode4 ,fill lamps to within half an inch of the top4 ,if filled brimming full1 the outside of the lamp will be constantly covered with the oil1 even when unlighted2 while as soon as lighted1 heat expanding it1 it will run over1 and grease every thing near it4 #c4 ,in lighting a lamp1 turn the wick up gradually1 that the chimney may heat slowly3 otherwise the glass expands too rapidly1 and will crack4 #d4 ,keep the wick turned high enough to burn freely4 ,many persons turn down the wick to save oil1 but the room is quickly poisoned by the evil smell from the gas thus formed4 ,if necessary1 as in a sick-room1 to have little light1 put the lamp in the hall or another room1 rather than to turn it down4 #e4 ,remember1 that1 as with the fire1 plenty of fresh air is necessary for a free blaze1 and that your lamp must be kept as free from dirt as the stove from ashes4 ,in washing the chimneys1 use hot suds2 and wipe with bits of newspaper1 which not only dry the glass better than a cloth1 but polish it also4 #f4 ,in using either student-lamps1 whether ,german or ,american1 or the beautiful and costly forms known as moderator-lamps1 remember1 that1 to secure a clear flame1 the oil which accumulates in the cup below the wick1 as well as any surplus which has overflowed from the reservoir1 must be poured out daily4 ,the neglect of this precaution is the secret of much of the trouble attending the easy getting out of order of expensive lamps1 which will cease to be sources of difficulty if this rule be followed carefully4 #g4 ,keep every thing used in such cleaning in a small box2 the ordinary starch-box with sliding lid being excellent for this purpose4 ,extra wicks1 lamp-scissors1 rags for wiping off oil1 can all find place here4 ,see that lamp-rags are burned now and then1 and fresh ones taken2 as the smell of kerosene is very penetrating1 and a room is often made unpleasant by the presence of dirty lamp-rags4 ,if properly cared for1 lamps need be no more offensive than gas4 ,things to work with4 ,we have settled that our kitchen shall be neat1 cheerful1 and sunny1 with closets as much as possible near enough together to prevent extra steps being taken4 ,if the servant is sufficiently well-trained to respect the fittings of a well-appointed kitchen1 and to take pleasure in keeping them in order1 the whole apparatus can be arranged in the kitchen-closets4 ,if1 however1 there is any doubt on this point1 it will be far better to have your own special table1 and shelf or so above it1 where the utensils required for your own personal use in delicate cooking can be arranged4 ,in any kitchen not less than two tables are required3 one for all rough work1--preparing meat1 vegetables1 c1 and dishing up meals2 the other for general convenience4 ,the first must stand as near the sink and fire as possible2 and close to it1 on a dresser1 which it is well to have just above the table and within reach of the hand1 should be all the essentials for convenient work1 namely3-- ,a meat-block or board2 ,a small meat-saw2 ,a small cleaver and meat-knife2 ,spoons1 skewers1 vegetable-cutters1 and any other small conveniences used at this table1 such as potato-slicer1 larding and trussing needles1 c42 ,a chopping-knife and wooden tray or bowl2 ,rolling-pin1 and bread and pastry board2 ,narrow-bladed1 very sharp knife for paring1 the ,french cook-knife being the best ever invented for this purpose4 ,a deep drawer in the table for holding coarse towels and aprons1 balls of twine of two sizes1 squares of cloth used in boiling delicate fish or meats1 c41 will be found almost essential4 ,basting-spoons and many small articles can hang on small hooks or nails1 and are more easily picked up than if one must feel over a shelf for them4 ,these will be egg-beaters1 graters1 ladle1 c4 ,the same dresser1 or a space over the sink1 must hold washing-pans for meat and vegetables1 dish-pans1 tin measures from a gill up to one quart1 saucepans1 milk-boiler1 c4 ,below the sink1 the closet for iron-ware can be placed1 or1 if preferred1 be between sink and stove4 ,a list in detail of every article required for a comfortably-fitted-up kitchen is given at the end of the book4 ,house-furnishing stores furnish elaborate and confusing ones4 ,the present list is simply what is needed for the most efficient work4 ,of course1 as you experiment and advance1 it may be enlarged2 but the simple outfit can be made to produce all the results likely to be needed1 and many complicated patent arrangements are hindrances1 rather than helps4 ,the ,iron-ware closet must hold at least two iron pots1 frying-pans large and small1 and a ,scotch kettle with frying-basket for oysters1 fish-balls1 c41--this kettle being a broad shallow one four or five inches deep4 ,roasting-pans1 commonly called dripping-pans1 are best of ,russia iron4 ,tin-ware must include colander1 gravy and jelly strainers1 and vegetable-sifter or puree-sieve2 six tin pie-plates1 and from four to six jelly-cake tins with straight edges2 and at least one porcelain-lined kettle1 holding not less than four quarts1 while a three-gallon one for preserving and canning is also desirable2 ,muffin rings or pans2 gem-pans2 ,four bread-tins1 of best tin 7or1 better still1 ,russia iron71 the best size for which is ten inches long by four wide and four deep2 the loaf baked in such pan requiring less time1 and giving a slice of just the right shape and size2 ,cake-tins of various shapes as desired1 a set of small tins being desirable for little cakes4 ,a small sifter in basket shape will be found good for cake-making1 and a larger one for bread2 and spices can be most conveniently kept in a spice-caster1 which is a stand holding six or eight small labeled canisters4 ,near it can also be small tin boxes or glass cans for dried sweet herbs1 the salt-box1 c4 ,the ,crockery required will be3 at least two large mixing-bowls1 holding not less than eight or ten quarts1 and intended for bread1 cake1 and many other purposes2 a bowl with lip to pour from1 and also a smaller-sized one holding about two quarts2 half a dozen quart and pint bowls2 ,half a dozen one-and two-quart round or oval pudding-dishes or nappies2 ,several deep plates for use in putting away cold food2 ,blancmange-molds1 three sizes2 ,one large pitcher1 also three-pint and quart sizes2 ,yeast-jar1 or1 what is better1 two or three ,mason's glass cans1 kept for yeast4 ,this list does not include any crockery for setting a servant's table2 that being governed by the number kept1 and other considerations4 ,such dishes should be of heavier ware than your own1 as they are likely to receive rougher handling2 but there should be a full supply as one means of teaching neatness4 ,wooden-ware is essential in the shape of a nest of boxes for rice1 tapioca1 c42 and wooden pails for sugar1 ,graham-flour1 c42 while you will gradually accumulate many conveniences in the way of jars1 stone pots for pickling1 demijohns1 c41 which give the store-room1 at last1 the expression dear to all thrifty housekeepers4 ,scrubbing and water pails1 scrubbing and blacking brushes1 soap-dishes1 sand-box1 knife-board1 and necessities in cleaning1 must all find place1 and1 having found it1 keep it to the end2 absolute order and system being the first condition of comfortable housekeeping4 ,,chapter ,,vi4 ,,washing-,,day1 ,,and ,,cleaning ,,in ,,general4 ,why ,monday should be fixed upon as washing-day1 is often questioned2 but1 like many other apparently arbitrary arrangements1 its foundation is in common-sense4 ,tuesday has its advantages also1 soon to be mentioned2 but to any later period than ,tuesday there are serious objections4 ,all clothing is naturally changed on ,sunday2 and1 if washed before dirt has had time to harden in the fiber of the cloth1 the operation is much easier4 ,the ,german custom1 happily passing away1 of washing only annually or semi-annually1 is both disgusting1 and destructive to health and clothes2 the air of whatever room such accumulations are stored in being poisoned1 while the clothes themselves are rubbed to pieces in the endeavor to get out the long-seated dirt4 ,a weekly wash being the necessity if perfect cleanliness exists1 the simplest and best method of thoroughly accomplishing it comes up for question4 ,while few women are obliged to use their own hands in such directions1 plenty of needy and unskilled workwomen who can earn a living in no other way being ready to relieve us1 it is yet quite as necessary to know every detail1 in order that the best work may be required1 and that where there is ignorance of methods in such work they may be taught4 ,the advantages of washing on ,tuesday are1 that it allows ,monday for setting in order after the necessary rest of ,sunday1 gives opportunity to collect and put in soak all the soiled clothing1 and so does away with the objection felt by many good people to performing this operation ,sunday night4 ,to avoid such sin1 bed-clothing is often changed on ,saturday2 but it seems only part of the freshness and sweetness which ought always to make ,sunday the white-day of the week1 that such change should be made on that morning1 while the few minutes required for sorting the clothes1 and putting them in water1 are quite as legitimate as any needed operation4 ,if ,monday be the day1 then1 ,saturday night may be chosen for filling the tubs1 supposing the kitchen to be unfurnished with stationary tubs4 ,sunday night enough hot water can be added to make the whole just warm--not hot4 ,now put in one tub all fine things1--collars and cuffs1 shirts and fine underwear4 ,bed-linen may be added1 or soaked in a separate tub2 but table-linen must of course be kept apart4 ,last1 let the coarsest and most soiled articles have another4 ,do not add soap1 as if there is any stain it is likely to set it4 ,if the water is hard1 a little borax may be added4 ,and see that the clothes are pressed down1 and well covered with water4 ,monday morning1 and the earlier the better 7the morning sun drying and sweetening clothes better than the later71 have the boiler full of clean warm suds4 ,soft soap may be used1 or a bar of hard dissolved in hot water1 and used like soft soap4 ,all the water in which the clothes have soaked should be drained off1 and the hot suds poured on4 ,begin with the cleanest articles1 which when washed carefully are wrung out1 and put in a tub of warm water4 ,rinse out from this2 rub soap on all the parts which are most soiled1 these parts being bands and sleeves1 and put them in the boiler with cold water enough to cover them4 ,to boil up once will be sufficient for fine clothes4 ,then take them out into a tub of clean cold water2 rinse them in this1 and then in a tub of water made very slightly blue with the indigo-bag or liquid indigo4 ,from this water they must be wrung out very dry1 and hung out1 always out of doors if possible4 ,a wringer is much better than wringing by hand1 as the latter is more unequal1 and also often twists off buttons4 ,the lines must be perfectly clean4 ,a galvanized-iron wire is best of all2 as it never rusts1 and needs only to be wiped off each week4 ,if rope is used1 never leave it exposed to weather1 but bring it in after each washing4 ,a dirty1 weather-stained line will often ruin a nice garment4 ,leave clothes on the line till perfectly dry4 ,if any fruit-stains are on napkins or table-cloths1 lay the stained part over a bowl1 and pour on boiling water till they disappear4 ,ink can be taken out if the spot is washed while fresh1 in cold water1 or milk and water2 and a little salt will help in taking out wine-stains4 ,machine-oil must have a little lard or butter rubbed on the spot1 which is then to be washed in warm suds4 ,never rub soap directly on any stain1 as it sets it4 ,for iron-rust1 spread the garment in the sun1 and cover the spot with salt2 then squeeze on lemon-juice enough to wet it4 ,this is much safer and quite as sure as the acids sold for this purpose4 ,in bright sunshine the spot will disappear in a few hours4 ,remember that long boiling does not improve clothes4 ,if washed clean1 simply scalding is all that is required4 ,if delicate curtains1 either lace or muslin1 are to be washed1 allow a tablespoonful of powdered borax to two gallons of warm water1 and soap enough to make a strong suds4 ,soak the curtains in this all night4 ,in the morning add more warm water1 and press every part between the hands1 without rubbing4 ,put them in fresh suds1 and1 if the water still looks dark after another washing1 take still another4 ,boil and rinse as in directions given for other clothes4 ,starch with very thick hot starch1 and dry1 not by hanging out1 and then ironing1 but by putting a light common mattress in the sun1 and pinning the curtain upon it1 stretching carefully as you pin4 ,one mattress holds two1 which will dry in an hour or two4 ,if there is no sun1 lay a sheet on the floor of an unused room1 and pin the curtains down upon it4 ,in washing flannels1 remember that it must be done in a sunny day1 that they may dry as rapidly as possible4 ,put them into hot suds4 ,do not rub them on a washing-board1 as this is one means of fulling and ruining them4 ,press and rub them in the hands1 changing them soon to fresh hot suds4 ,rinse in a pail of clear hot water2 wring very dry2 shake1 and hang at once in the sun4 ,flannels thus treated1 no matter how delicate1 retain their softness and smoothness1 and do not shrink4 ,starch is the next consideration1 and is made in two ways1--either raw or boiled4 ,boiled starch is made by adding cold water to raw starch in the proportion of one cup of water to three-quarters of a cup of starch1 and then pouring on boiling water till it has thickened to a smooth mass1 constantly stirring as you pour4 ,a bit of butter is added by many excellent laundresses1 the bit not to be larger than a filbert4 ,any thing starched with boiled starch must be dried and sprinkled before ironing1 while with raw starch this is not necessary4 ,to make raw starch1 allow four even tablespoonfuls to a half-pint of cold water4 ,dip collars1 cuffs1 and shirt-bosoms1 or any thing which must be very stiff1 into this starch1 being careful to have them dry4 ,when wet1 clap them well between the hands1 as this distributes the starch evenly among the fibers of the cloth4 ,the same rule must be followed in using boiled starch4 ,roll the articles in a damp cloth1 as this makes them iron more smoothly2 and in an hour they will be ready for the iron4 ,in using boiled starch1 after the articles have been dried1 and then dampened by sprinkling water lightly upon them1 either by the hand1 or by shaking over them a small whisk-broom which is dipped as needed in water1 it is better to let them lie ten or twelve hours4 ,all clothes require this folding and dampening4 ,sheets and table-cloths should be held by two persons1 shaken and snapped1 and then folded carefully1 stretching the edges if necessary4 ,colored clothing must be rinsed before starching1 and the starch should be thin and cool4 ,for ironing neatly and well1 there will be required1 half a dozen flat-irons1 steel bottoms preferred2 a skirt-board and bosom-board1 both covered1 first with old blanket or carpet1 then with thick strong cotton-cloth1 and over this a cover of lighter cloth1 sewed on so that it may be removed as often as may be necessary to wash it4 ,if a bag the size of each is made1 and they are hung up in this as soon as used1 such washing need very seldom be4 ,having these1 many dispense with ironing-sheet and blanket2 but it is better to use a table for all large articles1 and on this the ironing-sheet can be pinned1 or tied by tapes1 or strips of cloth1 sewed to each corner4 ,a stand on which to set the irons1 a paper and coarse cloth to rub them off on1 and a bit of yellow wax tied in a cloth1 and used to remove any roughness from the iron1 are the requirements of the ironing-table4 ,once a month1 while the irons are still slightly warm1 wash them in warm water in which a little lard has been melted4 ,never let them stand day after day on the stove1 and never throw cold water on them1 as it makes them very rough4 ,if the starch clings to the irons1 put a little ,bristol-brick on a board1 and rub them up and down till free4 ,if they are too hot for use1 put in a current of air a few moments2 and in all cases try them on a piece of paper or cloth before putting them on a garment4 ,if through carelessness or accident an article is scorched1 lay it in the hottest sunshine to be found4 ,if the fiber is not burned1 this will often take the spot entirely out4 ,let the ironed clothes hang in the air for at least twenty-four hours after ironing4 ,unaired sheets have often brought on fatal sickness4 ,examine all clothes sent up from the wash4 ,if the laundress is sure this inspection will take place1 it is a constant spur to working in the best way1 and a word of praise for good points is always a stimulus4 ,mending should be done as the clothes are looked over1 before putting away4 ,place the sheets from each wash at the bottom of the pile1 that the same ones may not be used over and over1 but all come in rotation2 and the same with table-linen4 ,if the table-cloth in use is folded carefully in the creases1 and kept under a heavy piece of plank1 it will retain a fresh look till soiled4 ,special hints as to washing blankets and dress-materials will be given in the latter part of the book4 ,however carefully and neatly a house may be kept1 it requires a special putting in order1 known as ,house-cleaning1 at least once a year4 ,spring and fall are both devoted to it in ,new ,england2 and1 if the matter be conducted quietly1 there are many advantages in the double cleaning4 ,in a warmer climate1 where insect-life is more troublesome and the reign of flies lasts longer1 two cleanings are rather a necessity4 ,as generally managed1 they are a terror to every one1 and above all to gentlemen1 who resent it from beginning to end4 ,no wonder1 if at the first onslaught all home comfort ends1 and regular meals become irregular lunches1 and a quiet night's rest something sought but not found4 ,a few simple rules govern here1 and will rob the ordeal of half its terrors4 ,if coal or wood are to be laid in for the year's supply1 let it be done before cleaning begins1 as much dust is spread through the house in such work4 ,heavy carpets do not require taking up every year2 once in two1 or even three1 being sufficient unless they are in constant use4 ,take out the tacks1 however1 each year2 fold back the carpet half a yard or so2 have the floor washed with a strong suds in which borax has been dissolved1--a tablespoonful to a pail of water2 then dust black pepper along the edges1 and retack the carpet4 ,by this means moths are kept away2 and1 as their favorite place is in corners and folds1 this laying back enables one to search out and destroy them4 ,sapolio is better than sand for scouring paint1 and in all cases a little borax in the water makes such work easier4 ,closets should be put in order first2 all winter clothing packed in trunks1 or put in bags made from several thicknesses of newspaper1 printers' ink being one of the most effectual protections against moths4 ,gum-camphor is also excellent2 and1 if you have no camphor-wood chest or closet1 a pound of the gum1 sewed into little bags1 will last for years4 ,in putting away clothing1 blankets1 c41 look all over1 and brush and shake with the utmost care before folding1 in order to get rid of any possible moth-eggs4 ,if matting is used1 wipe it with borax-water1 using a cloth wet enough to dampen but not wet4 ,window-glass thoroughly washed can be dried and polished with old newspapers2 or whiting can be used1 and rubbed off with a woolen cloth4 ,hard-wood furniture1 black walnut1 or other varieties1 requires oiling lightly with boiled linseed oil1 and rubbing dry with a woolen cloth2 and varnished furniture1 mahogany or rosewood1 if kept carefully dusted1 requires only an occasional rubbing with chamois-skin or thick flannel to retain its polish perfectly4 ,soap should never be used on varnish of any sort4 ,ingrain and other carpets1 after shaking1 are brightened in color by sprinkling a pound or two of salt over the surface1 and sweeping carefully2 and it is also useful to occasionally wipe off a carpet with borax-water1 using a thick flannel1 and taking care not to wet1 but only dampen the carpet4 ,mirrors can be cleaned with whiting4 ,never scrub oil-pictures3 simply wipe with a damp cloth1 and1 if picture-cord is used1 wipe it off to secure against moths4 ,it is impossible to cover the whole ground of cleaning in this chapter4 ,experience is the best teacher4 ,only remember that a household earthquake is not necessary1 and that the whole work can be done so gradually1 quietly1 and systematically1 that only the workers need know much about it4 ,the sense of purity transfused through the air and breathing from every nook and corner should be the only indication that upheaval has existed4 ,the best work is always in silence4 ,,chapter ,,vii4 ,,the ,,body ,,and ,,its ,,composition4 ,the lamp of life is a very old metaphor for the mysterious principle vitalizing nerve and muscle2 but no comparison could be so apt4 ,the full-grown adult takes in each day1 through lungs and mouth1 about eight and a half pounds of dry food1 water1 and the air necessary for breathing purposes4 ,through the pores of the skin1 the lungs1 kidneys1 and lower intestines1 there is a corresponding waste2 and both supply and waste amount in a year to one and a half tons1 or three thousand pounds4 ,the steadiness and clear shining of the flame of a lamp depend upon quality1 as well as amount of the oil supplied1 and1 too1 the texture of the wick2 and so all human life and work are equally made or marred by the food which sustains life1 as well as the nature of the constitution receiving that food4 ,before the nature and quality of food can be considered1 we must know the constituents of the body to be fed1 and something of the process through which digestion and nutrition are accomplished4 ,i shall take for granted that you have a fairly plain idea of the stomach and its dependences4 ,physiologies can always be had1 and for minute details they must be referred to4 ,bear in mind one or two main points3 that all food passes from the mouth to the stomach1 an irregularly-shaped pouch or bag with an opening into the duodenum1 and from thence into the larger intestine4 ,from the mouth to the end of this intestine1 the whole may be called the alimentary canal2 a tube of varying size and some thirty-six feet in length4 ,the mouth must be considered part of it1 as it is in the mouth that digestion actually begins2 all starchy foods depending upon the action of the saliva for genuine digestion1 saliva having some strange power by which starch is converted into sugar4 ,swallowed whole1 or placed directly in the stomach1 such food passes through the body unchanged4 ,each division of the alimentary canal has its own distinct digestive juice1 and ,i give them in the order in which they occur4 ,first1 ,the saliva2 secreted from the glands of the mouth3--alkaline1 glairy1 adhesive4 ,second1 ,the gastric juice2 secreted in the inner or third lining of the stomach1--an acid1 and powerful enough to dissolve all the fiber and albumen of flesh food4 ,third1 ,the pancreatic juice2 secreted by the pancreas1 which you know in animals as sweetbreads4 ,this juice has a peculiar influence upon fats1 which remain unchanged by saliva and gastric juice2 and not until dissolved by pancreatic juice1 and made into what chemists call an emulsion1 can they be absorbed into the system4 ,fourth1 ,the bile2 which no physiologist as yet thoroughly understands4 ,we know its action1 but hardly why it acts4 ,it is a necessity1 however2 for if by disease the supply be cut off1 an animal emaciates and soon dies4 ,fifth1 ,the intestinal juice2 which has some properties like saliva1 and is the last product of the digestive forces4 ,a meal1 then1 in its passage downward is first diluted and increased in bulk by a watery fluid which prepares all the starchy portion for absorption4 ,then comes a still more profuse fluid1 dissolving all the meaty part4 ,then the fat is attended to by the stream of pancreatic juice1 and at the same time the bile pours upon it1 doing its own work in its own mysterious way2 and last of all1 lest any process should have been imperfect1 the long canal sends out a juice having some of the properties of all4 ,thus each day's requirements call for ,,pints4 ,of saliva #c-c_/d gastric juice #ab bile #c-c_/d pancreatic juice #a-a_/b intestinal juice #a_/b ------- #ba-a_/b ,do not fancy this is all wasted or lost4 ,very far from it3 for the whole process seems to be a second circulation1 as it were2 and1 while the blood is moving in its wonderful passage through veins and arteries1 another circulation as wonderful1 an endless current going its unceasing round so long as life lasts1 is also taking place4 ,but without food the first would become impossible2 and the quality of food1 and its proper digestion1 mean good or bad blood as the case may be4 ,we must follow our mouthful of food1 and see how this action takes place4 ,when the different juices have all done their work1 the chyme1 which is food as it passes from the stomach into the duodenum or passage to the lower stomach or bowels1 becomes a milky substance called chyle1 which moves slowly1 pushed by numberless muscles along the bowel1 which squeeze much of it into little glands at the back of the bowels4 ,these are called the mesenteric glands2 and1 as each one receives its portion of chyle1 a wonderful thing happens4 ,about half of it is changed into small round bodies called corpuscles1 and they float with the rest of the milky fluid through delicate pipes which take it to a sort of bag just in front of the spine4 ,to this bag is fastened another pipe or tube--the thoracic duct--which follows the line of the spine2 and up this tube the small bodies travel till they come to the neck and a spot where two veins meet4 ,a door in one opens1 and the transformation is complete4 ,the small bodies are raw food no more1 but blood1 traveling fast to where it may be purified1 and begin its endless round in the best condition4 ,for1 as you know1 venous blood is still impure and dirty blood4 ,before it can be really alive it must pass through the veins to the right side of the heart1 flow through into the upper chamber1 then through another door or valve into the lower1 where it is pumped out into the lungs4 ,if these lungs are1 as they should be1 full of pure air1 each corpuscle is so charged with oxygen1 that the last speck of impurity is burned up1 and it goes dancing and bounding on its way4 ,that is what health means3 perfect food made into perfect blood1 and giving that sense of strength and exhilaration that we none of us know half as much about as we should4 ,we get it sometimes on mountain-tops in clear autumn days when the air is like wine2 but ,god meant it to be our daily portion1 and this very despised knowledge of cookery is to bring it about4 ,if a lung is imperfect1 supplied only with foul air as among the very poor1 or diseased as in consumption1 food does not nourish1 and you now know why4 ,we have found that the purest air and the purest water contain the largest proportion of oxygen2 and it is this that vitalizes both food and1 through food1 the blood4 ,to nourish this body1 then1 demands many elements2 and to study these has been the joint work of chemists and physiologists1 till at last every constituent of the body is known and classified4 ,many as these constituents are1 they are all resolved into the simple elements1 oxygen1 hydrogen1 nitrogen1 and carbon1 while a little sulphur1 a little phosphorus1 lime1 chlorine1 sodium1 c41 are added4 ,,flesh and ,,blood are composed of water1 fat1 fibrine1 albumen1 gelatine1 and the compounds of lime1 phosphorus1 soda1 potash1 magnesia1 iron1 c4 ,,bone contains cartilage1 gelatine1 fat1 and the salts of lime1 magnesia1 soda1 c41 in combination with phosphoric and other acids4 ,,cartilage consists of chondrine1 a substance somewhat like gelatine1 and contains also the salts of sulphur1 lime1 soda1 potash1 phosphorus1 magnesia1 and iron4 ,,bile is made up of water1 fat1 resin1 sugar1 cholesterine1 some fatty acids1 and the salts of potash1 iron1 and soda4 ,,the ,,brain is made up of water1 albumen1 fat1 phosphoric acid1 osmazone1 and salts4 ,,the ,,liver unites water1 fat1 and albumen1 with phosphoric and other acids1 and lime1 iron1 soda1 and potash4 ,,the ,,lungs are formed of two substances3 one like gelatine2 another of the nature of caseine and albumen1 fibrine1 cholesterine1 iron1 water1 soda1 and various fatty and organic acids4 ,how these varied elements are held together1 even science with all its deep searchings has never told4 ,no man1 by whatsoever combination of elements1 has ever made a living plant1 much less a living animal4 ,no better comparison has ever been given than that of ,youmans1 who makes a table of the analogies between the human body and the steam-engine1 which ,i give as it stands4 ,,analogies ,,of ,,the ,,steam-,,engine ,,and ,,the ,,living ,,body4 ,the ,steam ,engine in ,action takes3 #a4 ,fuel3 coal and wood1 both combustible4 #b4 ,water for evaporation4 #c4 ,air for combustion4 ,and ,produces3 #d4 ,a steady boiling heat of #bab deg4 by quick combustion4 #e4 ,smoke loaded with carbonic acid and watery vapor4 #f4 ,incombustible ashes4 #g4 ,motive force of simple alternate push and pull in the piston1 which1 acting through wheels1 bands1 and levers1 does work of endless variety4 #h4 ,a deficiency of fuel1 water1 or air1 disturbs1 then stops the motion4 ,the ,animal ,body in ,life takes3 #a4 ,food3 vegetables and flesh1 both combustible4 #b4 ,water for circulation4 #c4 ,air for respiration4 ,and ,produces3 #d4 ,a steady animal heat1 by slow combustion1 of #ih deg44 #e4 ,expired breath loaded with carbonic acid and watery vapor4 #f4 ,incombustible animal refuse4 #g4 ,motive force of simple alternate contraction and relaxation in the muscles1 which1 acting through joints1 tendons1 and levers1 does work of endless variety4 #h4 ,a deficiency of food1 drink1 or air1 first disturbs1 then stops the motion and the life4 ,carrying out this analogy1 you will at once see why a person working hard with either body or mind requires more food than the one who does but little4 ,the food taken into the human body can never be a simple element4 ,we do not feed on plain1 undiluted oxygen or nitrogen2 and1 while the composition of the human body includes really sixteen elements in all1 oxygen is the only one used in its natural state4 ,i give first the elements as they exist in a body weighing about one hundred and fifty-four pounds1 this being the average weight of a full-grown man2 and add a table1 compiled from different sources1 of the composition of the body as made up from these elements4 ,dry as such details may seem1 they are the only key to a full understanding of the body1 and the laws of the body1 so far as the food-supply is concerned2 though you will quickly find that the day's food means the day's thought and work1 well or ill1 and that in your hands is put a power mightier than you know1--the power to build up body1 and through body the soul1 into a strong and beautiful manhood and womanhood4 ,,elements ,,of ,,the ,,human ,,body4 ---------------------------------------- --------------------------------- ,lbs4 ,oz4 ,grs4 ---------------------------------------- --------------------------------- #a4 ,oxygen1 a gas1 and supporter of combustion1 weighs #ajc #b #cce #b4 ,carbon1 a solid2 found most nearly pure in charcoal4 ,carbon in the body combines with other elements to produce carbonic-acid gas1 and by its burning sets heat free4 ,its weight is #ah #aa #aej #c4 ,hydrogen1 a gas1 is a part of all bone1 blood1 and muscle1 and weighs #d #ad #j #d4 ,nitrogen1 a gas1 is also part of all muscle1 blood1 and bone2 weighing #d #ad #j #e4 ,phosphorus1 a solid1 found in brain and bones1 weighs #a #ab #be #f4 ,sulphur1 a solid1 found in all parts of the body1 weighs #j #h #j #g4 ,chlorine1 a gas1 found in all parts of the body1 weighs #j #d #aej #h4 ,fluorine1 supposed to be a gas1 is found with calcium in teeth and bones1 and weighs #j #c #cjj #i4 ,silicon1 a solid1 found united with oxygen in the hair1 skin1 bile1 bones1 blood1 and saliva1 weighs #j #j #ad #aj4 ,magnesium1 a metal found in union with phosphoric acid in the bones #j #b #bej #aa4 ,potassium1 a metal1 the basis of potash1 is found as phosphate and chloride2 weighs #j #c #cdj #ab4 ,sodium1 a metal1 basis of soda2 weighs #j #c #bag #ac4 ,calcium1 a metal1 basis of lime1 found chiefly in bones and teeth2 weighs #c #ac #aij #ad4 ,iron1 a metal essential in the coloring of the blood1 and found everywhere in the body2 weighs #j #j #fe #ae4 ,manganese4 ,faint traces of both these metals #af4 ,copper metals4 are found in brain and blood1 but in too minute portions to be given by weight4 ---------------- ,total #aed #j #j ,the second table gives the combinations of these elements2 and1 though a knowledge of such combinations is not as absolutely essential as the first1 we still can not well dispense with it4 ,the same weight--one hundred and fifty-four pounds--is taken as the standard4 ,,composition ,,of ,,the ,,body4 ---------------------------------------- --------------------------------- ,lbs4 ,oz4 ,grs4 ---------------------------------------- --------------------------------- #a4 ,water1 which is found in every part of the body1 and amounts to #aji #j #j #b4 ,fibrine1 and like substances1 found in the blood1 and forming the chief solid materials of the flesh #ae #aj #j #c4 ,phosphate of lime1 chiefly in bones and teeth1 but in all liquids and tissues #h #ab #j #d4 ,fat1 a mixture of three chemical compounds1 and distributed all through the body #d #h #j #e4 ,osseine1 the organic framework of bones2 boiled1 gives gelatine4 ,weight #d #g #cej #f4 ,keratine1 a nitrogenous substance1 forming the greater part of hair1 nails1 and skin4 ,weighs #d #b #j #g4 ,cartilagine resembles the osseine of bone1 and is a nitrogenous substance1 the chief constituent of cartilage1 weighing #a #h #j #h4 ,haemoglobine gives the red color to blood1 and is a nitrogenous substance containing iron1 and weighing #a #h #j #i4 ,albumen is a soluble nitrogenous substance1 found in the blood1 chyle1 lymph1 and muscle1 and weighs #a #a #j #aj4 ,carbonate of lime is found in the bones chiefly1 and weighs #a #a #j #aa4 ,hephalin is found in nerves and brain1 with cerebrine and other compounds #j #ac #j #ab4 ,fluoride of calcium is found in teeth and bones1 and weighs #j #g #age #ac4 ,phosphate of magnesia is also in teeth and bones1 and weighs #j #g #j #ad4 ,chloride of sodium1 or common salt1 is found in all parts of the body1 and weighs #j #g #j #ae4 ,cholesterine1 glycogen1 and inosite are compounds containing hydrogen1 oxygen1 and carbon1 found in muscle1 liver1 and brain1 and weighing #j #c #j #af4 ,sulphate phosphate1 and salts of sodium1 found in all tissues and liquids #j #b #ajg #ag4 ,sulphate1 phosphate1 and chloride of potassium1 are also in all tissues and liquids #j #a #cjj #ah4 ,silica1 found in hair1 skin1 and bone #j #j #cj --- --- --- #aed #j #j ,with this basis1 to give us some understanding of the complicated and delicate machinery with which we must work1 the question arises1 what food contains all these constituents1 and what its amount and character must be4 ,the answer to this question will help us to form an intelligent plan for providing a family with the right nutrition4 ,,chapter ,,viii4 ,,food ,,and ,,its ,,laws4 ,we have found1 that1 in analyzing the constituents of the body1 water is the largest part2 and turning to food1 whether animal or vegetable1 the same fact holds good4 ,it forms the larger part of all the drinks1 of fruits1 of succulent vegetables1 eggs1 fish1 cheese1 the cereals1 and even of fats4 ,fat is found in butter1 lard1 drippings1 milk1 eggs1 cheese1 fish1 meat1 the cereals1 leguminous vegetables1--such as pease and beans1--nuts1 cocoa1 and chocolate4 ,sugar abounds in fruits and vegetables1 and is found in milk and cereals4 ,starch1 which under the action of the saliva changes into glucose or grape-sugar1 is present in vegetables and cereals4 ,flesh foods1 called as often nitrogenous foods1 from containing so large a proportion of nitrogen1 are made up of fibrine1 albumen1 caseine1 gelatine1 and gluten2 the first four elements being present in flesh1 the latter in vegetables4 ,salts of various forms exist in both animal and vegetable food4 ,in meat1 fish1 and potatoes are found phosphorus1 lime1 and magnesia4 ,common salt is largely made up of soda1 but is found with potash in many vegetables4 ,this last element is also in meat1 fish1 milk1 vegetables1 and fruits4 ,iron abounds in flesh and vegetables2 and sulphur enters into albumen1 caseine1 and fibrine4 ,the simplest division of food is into flesh-formers and heat-producers2 the former being as often called nitrogenous food1 or albumenoids2 the latter1 heat-giving or carbonaceous foods4 ,much minuter divisions could be made1 but these two cover the ground sufficiently well4 ,for a healthy body both are necessary1 but climate and constitution will always make a difference in the amounts required4 ,thus1 in a keen and long-continued winter1 the most condensed forms of carbonaceous foods will be needed2 while in summer a small portion of nitrogenous food to nourish muscle1 and a large amount of cooling fruits and vegetables1 are indicated2 both of these1 though more or less carbonaceous in character1 containing so much water as to neutralize any heat-producing effects4 ,muscle being the first consideration in building up a strong body1 we need first to find out the values of different foods as flesh-formers1 healthy flesh being muscle in its most perfect condition4 ,flesh and fat are never to be confounded1 fat being really a species of disease1--the overloading of muscle and tissue with what has no rightful place there4 ,there should be only enough fat to round over the muscle1 but never hide its play4 ,the table given is the one in use in the food-gallery of the ,south ,kensington ,museum1 and includes not only the nutritive value1 but the cost also1 of each article2 taking beef as the standard with which other animal foods are to be compared1 beef being the best-known of all meats4 ,among vegetables1 lentils really contain most nourishment2 but wheat is chosen as being much more familiar1 lentils being very little used in this country save by the ,german part of the population1 and having so strong and peculiar a flavor that we are never likely to largely adopt their use4 ,about an equal amount of nourishment is found in the varied amounts mentioned in the table which follows3-- ,,table4 ,cost about ,eight ounces of lean beef 7half-pound7 #f cts4 ,ten ounces of dried lentils #g cts4 ,eleven ounces of pease or beans #e cts4 ,twelve ounces of cocoa-nibs #bj cts4 ,fourteen ounces of tea #dj cts4 ,fifteen ounces of oatmeal #e cts4 ,one pound and one ounce of wheaten flour #d cts4 ,one pound and one ounce of coffee #cj cts4 ,one pound and two ounces of rye-flour #e cts4 ,one pound and three ounces of barley #e cts4 ,one pound and five ounces ,indian meal #e cts4 ,one pound and thirteen ounces of buckwheat-flour #aj cts4 ,two pounds of wheaten bread #aj cts4 ,two pounds and six ounces of rice #bj cts4 ,five pounds and three ounces of cabbage #aj cts4 ,five pounds and three ounces of onions #ae cts4 ,eight pounds and fifteen ounces of turnips #i cts4 ,ten pounds and seven ounces of potatoes #aj cts4 ,fifteen pounds and ten ounces of carrots #ae cts4 ,now1 because tea1 coffee1 and cocoa approach so nearly in value as nutriment to beef and lentils1 we must not be misled4 ,fourteen ounces of tea are equivalent to half a pound of meat2 but a repast of dry tea not being very usual1 in fact1 being out of the question altogether1 it becomes plain1 that the principal value of these foods1 used as we must use them1 in very small quantities1 is in the warmth and comfort they give4 ,also1 these weights 7except the bread7 are of uncooked food4 ,eight ounces of meat would1 if boiled or roasted1 dwindle to five or six1 while the ten ounces of lentils or beans would swell to twice the capacity of any ordinary stomach4 ,so1 ten pounds of potatoes are required to give you the actual benefit contained in the few ounces of meat2 and only the ,irishman fresh from his native cabin can calmly consider a meal of that magnitude1 while1 as to carrots1 neither ,irishman nor ,german1 nor the most determined and enterprising ,american1 could for a moment face the spectacle of fifteen pounds served up for his noonday meal4 ,the inference is plain4 ,union is strength1 here as elsewhere2 and the perfect meal must include as many of these elements as will make it not too bulky1 yet borrowing flavor and substance wherever necessary4 ,as a rule1 the food best adapted to climate and constitution seems to have been instinctively decided upon by many nations2 and a study of national dishes1 and their adaptation to national needs1 is curious and interesting4 ,the ,esquimaux or ,greenlander finds his most desirable meal in a lump of raw blubber1 the most condensed form of carbonaceous food being required to preserve life4 ,it is not a perverted taste1 but the highest instinct2 for in that cruel cold the body must furnish the food on which the keen air draws1 and the lamp of life there has a very literal supply4 ,take now the other extreme of temperature1--the ,east ,indies1 ,china1 ,africa1 and part even of the ,west ,indies and ,america1--and you find rice the universal food4 ,there is very little call1 as you may judge1 for heat-producers1 but rather for flesh-formers2 and starch and sugar both fulfill this end1 the rice being chiefly starch1 which turns into sugar under the action of the saliva4 ,add a little melted butter1 the ,east ,indian ghee1 or olive-oil used in the ,west ,indies instead1 and we have all the elements necessary for life under those conditions4 ,a few degrees northward1 and the same rice is mingled with bits of fish or meat1 as in the ,turkish pilau1 a dish of rice to which mutton or poultry is added4 ,the wandering ,arab finds in his few dates1 and handful of parched wheat or maize1 the sugar and starch holding all the heat required1 while his draught of mare's or camel's milk1 and his occasional pilau of mutton1 give him the various elements which seem sufficient to make him the model of endurance1 blitheness1 and muscular power4 ,so the ,turkish burden-bearers who pick up a two-hundred-pound bag of coffee as one picks up a pebble1 use much the same diet1 though adding melons and cucumbers1 which are eaten as we eat apples4 ,the noticeable point in the ,italian dietary is the universal and profuse use of macaroni4 ,chestnuts and ,indian corn1 the meal of which is made into a dish called polenta1 something like our mush1 are also used1 but macaroni is found at every table1 noble or peasant's4 ,no form of wheat presents such condensed nourishment1 and it deserves larger space on our own bills of fare than we have ever given it4 ,in ,spain we find the olla podrida1 a dish containing1 as chief ingredient1 the garbanzo or field-pea3 it is a rich stew1 of fowls or bacon1 red peppers1 and pease4 ,red pepper enters into most of the dishes in torrid climates1 and there is a good and sufficient reason for this apparent mistake4 ,intense and long-continued heat weakens the action of the liver1 and thus lessens the supply of bile2 and red pepper has the power of stimulating the liver1 and so assisting digestion4 ,east ,indian curries1 and the ,mexican and ,spanish olla1 are therefore founded on common-sense4 ,in ,france the pot-au-feu1 or soup-pot1 simmers in every peasant or middle-class home1 and is not to be despised even in richer ones4 ,in this dish1 a small portion of meat is cooked so judiciously as to flavor a large mass of vegetables and broth2 and this1 served with salad and oil and bread1 forms a meal which can hardly be surpassed in its power of making the most of every constituent offered4 ,in ,germany soups are a national dish also2 but their extreme fondness for pork1 especially raw ham and sausage1 is the source of many diseases4 ,sweden1 ,norway1 ,russia1--all the far northern countries1--tend more and more to the oily diet of the ,esquimaux1 fish being a large part of it4 ,there is no room for other illustrations2 but1 as you learn the properties of food1 you will be able to read national dietaries1 from the ,jewish down1 with a new understanding of what power food had and has in forming national peculiarities4 ,it is settled1 then1 that to renew our muscles which are constantly wearing out1 we must eat the food containing the same constituents2 and these we find in meat1 milk1 eggs1 and the entire gluten of grains1 c1 as in wheaten-grits or oatmeal4 ,fat and heat must come to us from the starches and sugars1 in sufficient supply to put a layer of wadding between muscles and skin1 fill out the wrinkles1 and keep one warm4 ,to find out the proportion needed for one's own individual constitution1 is the first work for all of us4 ,the laborer requires one thing1 the growing child another1 the man or woman whose labor is purely intellectual another2 and to understand how best to meet these needs1 demands a knowledge to which most of us have been indifferent4 ,if there is excess or lack of any necessary element1 that excess or lack means disease1 and for such disease we are wholly responsible4 ,food is not the only and the universal elixir of life2 for weak or poor blood is often an inheritance1 and comes to one tainted by family diseases1 or by defects in air or climate in general4 ,but1 even when outward conditions are most disastrous1 perfect food has power to avert or alter their effects2 and the child who begins life burdened with scrofulous or other diseases1 and grows to a pale1 weak1 unwholesome youth1 and either a swift passing into the next world1 or a life here of hopeless invalidism1 can1 nine times out of ten1 have this course of things stopped by scientific understanding of what foods are necessary for such conditions4 ,i propose to take the life of one who from babyhood up has been fed on the best food1 perfectly prepared1 and to give the tables of such food for different periods in that life1 allowing only such digression as will show the effects of an opposite course of treatment2 thus showing the relations of food to health1--a more necessary and vital form of knowledge than any other that the world owns4 ,,chapter ,,ix4 ,,the ,,relations ,,of ,,food ,,to ,,health4 ,we begin1 then1 with a typical baby1 born of civilized parents1 and living in the midst of the best civilization to be had4 ,savage or even partially civilized life could never furnish the type we desire4 ,it is true1 as we have seen1 that natural laws1 so deeply planted that they have become instincts1 have given to many wild nations a dietary meeting their absolute needs2 but only civilization can find the key to these modes1 and make past experience pay tribute to present knowledge4 ,we do not want an ,indian baby1 bound and swathed like a little mummy1 hanging from the pole of a wigwam1 placidly sucking a fish's tail1 or a bone of boiled dog2 nor an ,esquimaux baby1 with its strip of blubber2 nor the ,hottentot1 with its rope of jerked beef2 nor the ,south-sea ,islander1 with its half-cocoanut4 ,nor will we admit the average ,irish baby1 among the laboring classes in both city and country1 brought to the table at three months old to swallow its portion of coffee or tea2 nor the small ,german1 whom at six months ,i have seen swallowing its little mug of lager as philosophically as its serious-faced father4 ,that these babies have fevers and rashes1 and a host of diseases peculiar to that age1 is a matter of course2 and equally a matter of course that the round-eyed mother wonders where it got its dreadful disposition1 but scorns the thought that lager or coffee can be irritants1 or that the baby stomach requires but one food1 and that one the universal food of all young animal life1--milk4 ,take1 then1 our typical baby1 lying fresh and sweet in the well aired and lighted room we suppose to be his birthright4 ,the bones are still soft1 the tender flesh and skin with little or no power of resistance4 ,muscles1 nerves1 all the wonderful tissues1 are in process of formation2 and in the strange growth and development of this most helpless yet most precious of all ,god's creations1 there are certain elements which must be had1--phosphates to harden the delicate bones2 nitrogen for flesh1 which is only developed muscle2 carbon1--or sugar and fat1 which represent carbon1--for the whole wonderful course of respiration and circulation4 ,water1 too1 must be in abundance to fill the tiny stomach1 which in the beginning can hold but a spoonful2 and to float the blood-corpuscles through the winding channels whose mysteries1 even now1 no man has fully penetrated4 ,caseine1 which is the solid1 nourishing1 cheesy part of milk1 and abounds in nitrogen1 is also needed2 and all the salts and alkalies that we have found to be necessary in forming perfect blood4 ,let us see if milk will meet these wants4 ,,composition ,,of ,,cow',s ,,milk4 7,supposed to contain #a1jjj parts47 ,water #hgj4b ,caseine #dd4h ,butter #ca4c ,sugar #dg4g ------ ,carried forward #iid4j ,brought forward #iid4j ,soda ,chloride of sodium and potassium ,phosphate of soda and potassa ,phosphate of lime #f4j ,magnesia ,iron ,alkaline carbonates ------- #a1jjj4j ,mother's milk being nearly the same1 having only a larger proportion of water1 will for the first year of our baby's life meet every demand the system can make4 ,even the first teeth are no sign1 as ignorant mothers believe1 that the stomach calls for stronger food4 ,they are known1 with reason1 as milk-teeth1 and the grinders delay their appearance for months afterward4 ,a little oatmeal1 bread and milk1 and various porridges1 come in here1 that the bones may harden more rapidly2 but that is all4 ,the baby is in constant motion2 and eyes and ears are taking in the mysteries of the new life1 and busy hands testing properties1 and little feet walking into mischief1 all day4 ,this is hardly the place to dwell upon the amount of knowledge acquired from birth to five years of age2 yet when you consider how the mind is reaching in every direction1 appropriating1 investigating1 drawing conclusions which are the foundation of all our after-knowledge1 you will see that the brain is working with an intensity never afterwards equaled2 and1 as brain-work means actual destruction of brain-fiber1 how vital it is that food should be furnished in the right ratio1 and made up of the right elements6 ,with the coming of the grinders1 and the call of the muscles and tissues for stronger food1 begins the necessity for a more varied dietary4 ,our baby now1 from two and a half to seven years of age1 will require daily3-- ,bread1 not less than #ab ounces4 ,butter #a ounce4 ,milk #a_/b pint4 ,meat #b ounces4 ,vegetables #f ounces4 ,pudding or gruel #f ounces4 ,this table is made from the dietaries of various children's hospitals1 where long experiment has settled the quantities and qualities necessary to health1 or1 as in these cases1 recovery from sickness1 at which time the appetite is always keener4 ,in many cases physicians who have studied the laws of food1 and kept pace with modern experiments in dietetics1 strike out meat altogether till the child is seven or eight years old1 and allow it but once daily after this time1 and in very limited amount4 ,sir ,henry ,thompson1 one of the most distinguished of ,english physicians1 and a man noted for his popularity as diner out and giver of dinners1 writes strenuously against the prevailing excessive use of meat1 and especially protests against its over use for children2 and his opinion is shared by most thoughtful medical men4 ,the nitrogenous vegetables advantageously take its place2 and cheese1 as prepared after the formulas given in ,mattieu ,williams's ,chemistry of ,cookery1 is a food the value of which we are but just beginning to appreciate4 ,as to quantity1 with the healthy child1 playing at will1 there need be very little restraint4 ,few children will eat too much of perfectly simple food1 such as this table includes4 ,let cake or pastry or sweetmeats enter in1 and of course1 as long as the thing tastes good1 the child will beg for more4 ,english children are confined to this simple diet2 and though of course a less exacting climate has much to do with the greater healthfulness of the ,english than the ,american people1 the plain but hearty and regular diet of childhood has far more4 ,our young ,american of seven1 at a hotel breakfast1 would call for coffee and ham and eggs and sausages and hot cakes4 ,his ,english cousin would have no liberty to call for anything4 ,in fact1 it is very doubtful if he would be brought to table at all2 and if there1 bread and milk or oatmeal and milk would form his meal4 ,by this time ,i do not doubt our baby has your heartiest pity1 and you are saying1 ,what6 no snacks8 no cooky nor cake nor candy8 no running to aunt or grandmother or tender-hearted cook for goodies8 ,if that must be so1 half the pleasure of childhood is lost4 ,perhaps2 but suppose that with that pleasure some other things are also lost4 ,suppose our baby to have begun life with a nervous1 irritable1 sensitive organization1 keenly alive to pain1 and this hard regimen to have covered these nerves with firm flesh1 and filled the veins with clean1 healthy blood4 ,suppose headache is unknown1 and loss of appetite1 and a bad taste in the mouth1 and all the evils we know so well2 and that work and play are easy1 and food of the simplest eaten with solid satisfaction4 ,the child would choose the pleasant taste1 and let health go1 naturally2 for a child has small reason1 and life must be ordered for it4 ,but if the mother or father has no sense or understanding of the laws of food1 it is useless to hope for the wholesome results that under the diet of our baby are sure to follow4 ,by seven some going to school has begun2 and from this time on the diet1 while of the same general character1 may vary more from day to day4 ,habits of life are fixed during this time2 and even if parents dislike certain articles of food themselves1 it is well to give no sign1 but as far as possible1 accustom the child to eat any wholesome food4 ,we are a wandering people1 and sooner or later are very likely to have circumnavigated the globe1 at least in part4 ,our baby must have no antipathies1 but every good thing given by ,nature shall at least be tolerated4 ,i never eat this1 or ,i never eat that1 is a formula that no educated person has a right to use save when some food actually hurtful or to which he has a natural repulsion is presented to him4 ,certain articles of diet are often strangely and unaccountably harmful to some4 ,oysters are an almost deadly poison to certain constitutions2 milk to others4 ,cheese has produced the same effect1 and even strawberries2 yet all these are luxuries to the ordinary stomach4 ,usually the thing to guard against most carefully is gluttony1 so far as boys are concerned4 ,with girls the tendency often is to eat far too little4 ,a false delicacy1 a feeling that paleness and fragility are beautiful and feminine1 inclines the young girl often to eat less than she desires2 and the stomach accustoms itself to the insufficient supply1 till the reception of a reasonable meal is an impossibility4 ,or if they eat improper food 7hot breads and much fat and sweets71 the same result follows4 ,digestion1 or rather assimilation1 is impossible2 and pasty face and lusterless eyes become the rule4 ,a greedy woman is the exception2 and yet all schoolgirls know the temptation to over-eating produced by a box of goodies from home1 or the stronger temptation1 after a school-term has ended1 to ravage all cake-boxes and preserve-jars4 ,then comes the pill or powder1 and the habit of going to them for a relief which if no excess had been committed1 would have been unnecessary4 ,patent medicines are the natural sequence of unwholesome food1 and both are outrages on common-sense4 ,we will take it for granted1 then1 that our baby has come to boyhood and youth in blissful ignorance of their names or natures4 ,but as we are not in the least certain what personal tastes he may have developed1 or what form his life-work is to take1--whether professional or mercantile or artisan in one of the many trades1--we can now only give the regimen best adapted for each4 ,supposing his tastes to be scholarly1 and a college and professional career to be chosen1 the time has come for slight changes in the system of diet1--very slight1 however4 ,it has become a popular saying among thinkers upon these questions1 ,without phosphorus1 no thinking2 and like all arbitrary utterances it has done more harm than good4 ,the amount of phosphorus passing through the system bears no relation whatever to the intensity of thought4 ,a captive lion1 to quote from ,dr4 ,chambers1 one of the most distinguished living authorities on diet1 a leopard1 or hare1 which can have wonderfully little to think about1 assimilates and parts with a greater quantity of phosphorus than a professor of chemistry working hard in his laboratory2 while a beaver1 who always seems to be contriving something1 excretes so little phosphorus that chemical analysis cannot detect it4 ,phosphatic salts are demanded1 but so are other salts1 fat1 and water2 and the dietaries that order students to live upon fish1 eggs1 and oysters1 because they are rich in phosphorus1 without which the brain starves1 err just so far as they make this the sole reason1--the real reason being that these articles are all easily digested1 and that the student1 leading an inactive muscular life1 does not require the heavy1 hearty food of the laborer4 ,the most perfect regimen for the intellectual life is precisely what would be advised for the growing boy3 frequent small supplies of easily-digested food1 that the stomach may never be overloaded1 or the brain clouded by the fumes of half-assimilated food4 ,if our boy trains for a foot-race1 rows with the college crew1 or goes in for base-ball1 his power as a brain-worker at once diminishes4 ,strong muscular action and development hinder continuous mental work2 and the literary life1 as a rule1 allows no extremes1 demanding only mild exercise and temperance as its foundation-stones4 ,but our boy can well afford to develop his muscular system so perfectly that his mild exercise would seem to the untrained man tolerably heavy work4 ,the rower in a college crew requires six weeks of training before his muscular power and endurance have reached their height4 ,every particle of superfluous fat must be removed1 for fat is not strength1 but weakness4 ,there is a vast difference between the plumpness of good muscular development and the flabby1 heavy overloading of these muscles with rolls of fat4 ,the chest must be enlarged1 that the lungs may have full play1 and be capable of long-continued1 extra draughts upon them2 and special diet and special exercise alone can accomplish these ends4 ,all fat-producing foods are struck out1 sugar and all starchy foods coming under this head1 as well as all puddings1 pies1 cakes1 and sweets in general4 ,our boy1 after a short run1 would breakfast on lean1 under-done beef or mutton1 dry toast1 or the crust of bread1 and tea without milk or sugar2 would dine on meat and a little bread and claret1 and sup on more meat and toast1 with cresses or some acid fruit1 having rowed twice over the course in the afternoon1 steadily increasing the speed1 and following it by a bath and rub4 ,at least nine hours sleep must be had2 and with this diet1 at the end of the training-time the muscles are hard and firm1 the skin wonderfully pure and clear1 and the capacity for long1 steady breathing under exertion1 almost unlimited4 ,no better laws for the reduction of excessive fat can be laid down for any one4 ,under such a course1 severe mental exertion is impossible2 and the return to it requires to be gradual4 ,but light exercise with dumb-bells1 c41 fresh air1 walking1 and good food are the conditions of all sound mental work1 whether done by man or woman4 ,for the clerk or bookkeeper closely confined to desk or counter1 much the same regimen is needed1 with brisk exercise at the beginning and end of the day1--at least always walking rather than riding to and from the office or store2 while in all the trades where hard labor is necessary1 heartier food must be the rule4 ,and for all professions or trades1 the summing-up is the same3 suitable food1 fresh air1 sunlight1 and perfect cleanliness1--the following of these laws insuring the perfect use of every power to the very end4 ,as old age advances1 the food-demand lessens naturally4 ,nourishing food is still necessary1 but taken in much smaller quantities and more often1 in order that the waning powers of the stomach may not be overtaxed4 ,living on such principles1 work can go on till the time for work is over1 and the long sleep comes as quietly as to a tired child4 ,simple common-sense and self-control will free one once for all from the fear1 too often hanging over middle life1 of a paralytic and helpless invalidism1 or the long train of apoplectic symptoms often the portion even of middle life4 ,i omit detail as to the character and effects of tea1 coffee1 alcohol1 c1 such details coming in the chapters on the chemistry of food4 ,,chapter ,x4 ,,the ,,chemistry ,,of ,,animal ,,food4 ,animal food has a wider range than is usually included under that head4 ,the vegetarian who announces that no animal food is allowed upon his table offers a meal in which one finds milk1 eggs1 butter1 and cheese1--all forms of animal food1 and all strongly nourishing4 ,a genuine vegetarian1 if consistent1 would be forced to reject all of these2 and it has already been attempted in several large water-cures by enthusiasts who have laid aside their common-sense1 and resigned with it some of the most essential forces for life and work4 ,meat may often be entirely renounced1 or eaten only at rare intervals1 with great advantage to health and working power1 but the dietary for the varied nourishment which seems demanded must include butter1 cheese1 eggs1 and milk4 ,meats will be regarded as essential by the majority1 and naturally they come first in considering food2 and beef is taken as the standard1 being identical in composition with the structures of the human body4 ,,beef1 if properly fed1 is in perfection at seven years old4 ,it should then be a light red on the cut surface1 a darker red near the bone1 and slightly marbled with fat4 ,beef contains1 in a hundred parts1 nearly twenty of nitrogen1 seventy-two of water1 four of fat1 and the remainder in salts of various descriptions4 ,the poorer the quality of the beef1 the more it will waste in cooking2 and its appearance before cooking is also very different from that of the first quality1 which1 though looking moist1 leaves no stain upon the hand4 ,in poor beef1 the watery part seems to separate from the rest1 which lies in a pool of serous bloody fluid4 ,the gravy from such beef is pale and poor in flavor2 while the fat1 which in healthy beef is firm and of a delicate yellow1 in the inferior quality is dark yellow and of rank smell and taste4 ,beef is firmer in texture and more satisfying to the stomach than any other form of meat1 and is usually considered more strengthening4 ,,mutton is a trifle more digestible1 however4 ,a healthy person would not notice this1 the digestive power in health being more than is necessary for the ordinary meal2 but the dyspeptic will soon find that mutton gives his stomach less work4 ,its composition is very nearly the same as that of beef2 and both when cooked1 either by roasting or boiling1 lose about a third of their substance1 and come to us with twenty-seven parts of nitrogen1 fifteen of fat1 fifty-four of water1 and three of salty matters4 ,mountain sheep and cattle have the finest-flavored meat1 and are also richest in nitrogenous matter4 ,the mountain mutton of ,virginia and ,north ,carolina is as famous as the ,english ,southdown2 but proper feeding anywhere will make a new thing of the ordinary beef and mutton4 ,when our cattle are treated with decent humanity1--not driven days with scant food and water1 and then packed into cars with no food and no water1 and driven at last to slaughter feverish and gasping in anguish that we have no right to permit for one moment1--we may expect tender1 wholesome1 well-flavored meat4 ,it is astonishing that under present conditions it can be as good as it is4 ,in well-fed animals1 the fat forms about a third of the weight1 the largest part being in the loin4 ,in mutton1 one-half is fat2 in pork1 three-quarters2 while poultry and game have very little4 ,the amount of bone varies very greatly4 ,the loin and upper part of the leg have least2 nearly half the entire weight being in the shin1 and a tenth in the carcass4 ,in the best mutton and pork1 the bones are smaller1 and fat much greater in proportion to size4 ,,veal and ,,lamb1 like all young meats1 are much less digestible than beef or mutton4 ,both should have very white1 clear fat2 and if that about the kidneys is red or discolored1 the meat should be rejected4 ,veal has but sixteen parts of nitrogenous matter to sixty-three of water1 and the bones contain much more gelatine than is found in older animals4 ,but in all bones much useful carbon and nitrogen is found2 three pounds of bone yielding as much carbon1 and six pounds as much nitrogen1 as one pound of meat4 ,carefully boiled1 this nutriment can all be extracted1 and flavored with vegetables1 form the basis of an endless variety of soups4 ,,pork is of all meats the most difficult to digest1 containing as it does so large a proportion of fat4 ,in a hundred parts of the meat1 only nine of nitrogen are found1 fat being forty-eight and water thirty-nine1 with but two of salty matters4 ,bacon properly cured is much more digestible than pork1 the smoke giving it certain qualities not existing in uncured pork4 ,no food has yet been found which can take its place for army and navy use or in pioneering4 ,beef when salted or smoked loses much of its virtue1 and eight ounces of fat pork will give nearly three times as much carbon or heat-food as the same amount of beef2 but its use is chiefly for the laborer1 and it should have only occasional place in the dietary of sedentary persons4 ,the pig is liable to many most unpleasant diseases1 measles and trichina spiralis being the most fatal to the eaters of meat thus affected2 but the last--a small animalcule of deadly effect if taken alive into the human stomach1 as is done in eating raw ham or sausage--becomes harmless if the same meat is long and thoroughly boiled4 ,never be tempted into eating raw ham or sausage2 and in using pork in any form1 try to have some knowledge of the pig4 ,a clean1 well-fed pig in a well-kept stye is a wonderfully different object from the hideous beast grunting its way in many a ,southern or ,western town1 feeding on offal and sewage1 and rolling in filth4 ,such meat is unfit for human consumption1 and the eating of it insures disease4 ,we come now to another form of meat1 that of edible ,,entrails4 ,this includes ,tripe1 ,haslet1 or lights1 c4 ,more nitrogen is found here than in any other portion of the meat4 ,the cheap and abundant supply in this country has made us1 as a people1 reject all but the liver4 ,in the country1 the sweetbreads or pancreas are often thrown away1 and tripe also4 ,the ,european peasant has learned to utilize every scrap2 and while such use should not be too strongly urged1 it is certain that this meat is far better than no meat4 ,fully one-third of the animals' weight comes under this head1--that is1 feet1 tail1 head1 and tongue1 lungs1 liver1 spleen1 omentum1 pancreas1 and heart1 together with the intestines4 ,the rich man is hardly likely to choose much of this food1 the tongue and sweetbreads being the only dainty bits2 but there are wholesome and savory dishes to be made from every part1 and the knowledge of their preparation may be of greatest value to a poorer neighbor4 ,both ox-tails and head make excellent soup4 ,tripe1 the inner lining of the stomach1 is1 if properly prepared1 not only appetizing but pleasant to the eye4 ,calves' feet make good jelly2 and pigs' feet1 ears1 and head are soused or made into scrapple4 ,blood-puddings are much eaten by ,germans1 but we are not likely to adopt their use4 ,fresh blood has1 however1 been found of wonderful effect for consumptive patients2 and there are certain slaughter-houses in our large cities where every day pale invalids are to be found waiting for the goblet of almost living food from the veins of the still warm animal4 ,horrible as it seems1 the taste for it is soon acquired2 and certainly the good results warrant at least the effort to acquire it4 ,,venison comes next in the order of meats1 but is more like game than any ordinary butchers' meat4 ,it is lean1 dark in color1 and savory1 and if well cooked1 very digestible4 ,,poultry are of more importance to us than game1 and the flesh1 containing less nitrogen1 is not so stimulating as beef or mutton4 ,old fowls are often tough and indigestible1 and have often1 also1 a rank flavor like a close hen-house1 produced by the absorption into the flesh of the oil intended by nature to lubricate the feathers4 ,,game contains even less fat than poultry1 and is considered more strengthening4 ,the flesh of rabbits and hares is more like poultry or game than meat1 but is too close in fiber to be as digestible4 ,pigeons and many other birds come under none of the heads given4 ,as a rule1 flesh is tender in proportion to the smallness of the animal1 and many varieties are eaten for the description of which we have no room here4 ,,fish forms the only animal food for a large part of the world4 ,it does not possess the satisfying or stimulating properties belonging to flesh1 yet the inhabitants of fishing-towns are shown to be unusually strong and healthy4 ,the flesh of some fish is white1 and of others red2 the red holding much more oil1 and being therefore less digestible4 ,in ,salmon1 the most nutritious of all fishes1 there are1 in a hundred parts1 sixteen of nitrogen1 six of fat1 nearly two of saline matter1 and seventy-seven of water4 ,eels contain thirteen parts of fat4 ,codfish1 the best-known of all the white fish1 vary greatly1 according to the time of year in which they are taken1 being much more digestible in season than out 7i4e41 from ,october to ,may74 ,mackerel and ,herring both abound in oil1 the latter especially1 giving not only relish to the ,irishman's potato1 but the carbon he needs as heat-food4 ,shell-fish are far less digestible1 the ,oyster being the only exception4 ,the nitrogenous matter in oysters is fourteen parts1 of fatty matter one and a half1 of saline matter two1 and of water eighty4 ,at the time of spawning--from ,may to ,september--they lose their good condition1 and become unwholesome4 ,lobsters rank next in importance1 and are more delicate and finer-flavored than ,crabs4 ,both are1 however1 very difficult of digestion1 and should only be used occasionally4 ,the many forms of pickled and smoked fish are convenient1 but always less wholesome than fresh4 ,,milk comes next1 and has already been considered in a previous chapter4 ,it is sometimes found to disagree with the stomach1 but usually because looked upon as drink and not as real food1 the usual supply of which is taken1 forgetful of the fact that a glass or two of milk contains as much nourishment as two-thirds of the average meal4 ,the nitrogenous matter in milk is known as caseine1 and it is this which principally forms cheese4 ,,cheese is commonly considered only a relish1 but is in reality one of the most condensed forms of nitrogenous food2 and a growing knowledge of its value has at last induced the ,army ,department to add it to the army ration list4 ,mattieu ,williams1 after giving the chemical formulas of caseine and the other elements of cheese1 writes2 ,i have good and sufficient reasons for thus specifying the properties of this constituent of food4 ,i regard it as the most important of all that ,i have to describe in connection with my subject1--,the ,science of ,cookery4 ,it contains1 as ,i shall presently show1 more nutritious material than any other food that is ordinarily obtainable1 and its cookery is singularly neglected1--practically an unknown art1 especially in this country4 ,we commonly eat it raw1 although in its raw state it is peculiarly indigestible1 and in the only cooked form familiarly known among us here1 that of ,welsh rabbit or rare-bit1 it is too often rendered still more indigestible1 though this need not be the case4 ,cream-cheese is the richest form1 but keeps less well than that of milk4 ,stilton1 the finest ,english brand1 is made partly of cream1 partly of milk1 and so with various other foreign brands1 ,gruyere1 c4 ,parmesan is delicately flavored with fine herbs1 and retains this flavor almost unaltered by age4 ,our ,american cheeses now rank with the best foreign ones1 and will grow more and more in favor as their value is understood1 this being their strongly nitrogenous character4 ,a cheese of twenty pounds weight contains as much food as a sheep weighing sixty pounds1 as it hangs in the butcher's shop4 ,in ,dutch and factory cheeses1 where the curd has been precipitated by hydrochloric acid1 the food value is less than where rennet is used2 but even in this case1 it is far beyond meat in actual nutritive power4 ,,butter is a purely carbonaceous or heat-giving food1 being the fatty part of the milk1 which rises in cream4 ,it is mentioned in the very earliest history1 and the craving for it seems to be universal4 ,abroad it is eaten without salt2 but to keep it well1 salt is a necessity1 and its absence soon allows the development of a rank and unpleasant odor4 ,in other words1 butter without it becomes rancid2 and if any particle of whey is allowed to remain in it1 the same effect takes place4 ,perfect butter is golden in color1 waxy in consistency1 and with a sweetness of odor quite indescribable1 yet unmistakable to the trained judge of butter4 ,it possesses the property of absorption of odors in a curious degree2 and if shut in a tight closet or a refrigerator with fish1 meat1 or vegetables of rank or even pronounced smell1 exchanges its own delicate aroma for theirs1 and reaches us bereft once for all of what is the real charm of perfect butter4 ,for this reason absolute cleanliness and daintiness of vessels containing milk or cream1 or used in any way in the manufacture of butter1 is one of the first laws of the dairy4 ,ghee1 the ,east-,indian form of butter1 is simply fresh butter clarified by melting1 and is used as a dressing for the meal of rice4 ,butter1 though counted as a pure fat1 is in reality made up of at least six fatty principles1 there being sixty-eight per cent of margarine and thirty per cent of oleine1 the remainder being volatile compounds of fatty acids4 ,in the best specimens of butter there is a slight amount of caseine1 not over five per cent at most1 though in poor there is much more4 ,it is the only fat which may be constantly eaten without harm to the stomach1 though if not perfectly good it becomes an irritant4 ,the ,drippings of roasted meat1 more especially of beef1 rank next in value2 and ,lard comes last on the list1 its excessive use being a serious evil4 ,eaten constantly1 as in pastry or the ,new-,england doughnut1 it is not only indigestible1 but becomes the source of forms of scrofulous disease4 ,it is often a convenient substitute for butter1 but if it must be used1 would better be in connection with the harmless fat4 ,eggs come last2 and as a young animal is developed from them1 it follows that they contain all that is necessary for animal life1 though in the case of the chicken the shell also is used1 all the earthy matter being absorbed4 ,in a hundred parts are found fourteen of nitrogen1 ten and a half of fatty matter1 one and a half of saline matter1 and seventy-four of water4 ,of this water the largest part is contained in the white1 which is almost pure albumen1 each particle of albumen being enclosed in very thin-walled cells2 it is the breaking of these cells and the admission of air that enables one to beat the white of egg to a stiff froth4 ,the fat is accumulated in the yolk1 often amounting to thirty per cent4 ,raw and lightly-boiled eggs are easy of digestion1 but hard-boiled ones decidedly not so4 ,an egg loses its freshness within a day or so4 ,the shell is porous2 and the always-feeding and destroying oxygen of the air quickly gains admission1 causing a gradual decomposition4 ,to preserve them1 they must be coated with lard or gum1 or packed in either salt or oats1 points down4 ,in this way they keep good a long time1 and while hardly desirable to eat as boiled eggs1 answer for many purposes in cooking4 ,,chapter ,,xi4 ,,the ,,chemistry ,,of ,,vegetable ,,food4 ,we come now to the vegetable kingdom1 the principal points that we are to consider arranging themselves somewhat as follows3-- ,farinaceous seeds1 ,oleaginous seeds1 ,leguminous seeds1 ,tubers and roots1 ,herbaceous articles1 ,fruits1 ,saccharine and farinaceous preparations4 ,under the first head1 that of farinaceous seeds1 are included wheat1 rye1 oats1 ,indian corn1 rice1 and a variety of less-known grains1 all possessing in greater or less degree the same constituents4 ,it will be impossible to more than touch upon many of them2 and wheat must stand as the representative1 being the best-known and most widely used of all grains4 ,each one is made up of nitrogenous compounds1 gluten1 albumen1 caseine1 and fibrine1 gluten being the most valuable4 ,starch1 dextrine1 sugar1 and cellulose are also found2 fatty matter1 which gives the characteristic odor of grain2 mineral substances1 as phosphates of lime and magnesia1 salts of potash and soda1 and silica1 which we shall shortly mention again4 ,hard ,wheat1 or that grown in hot climates and on fertile soil1 has much more nitrogen than that of colder countries4 ,in hard wheat1 in a hundred parts1 twenty-two will be of nitrogen1 fifty-nine starch1 ten dextrine1 c1 four cellulose1 two and a half of fatty matter1 and three of mineral1 thus giving many of the constituents found in animal food4 ,this wheat is taken as bread1 white or brown1 biscuits1 crackers1 various preparations of the grain whether whole or crushed1 and among the ,italians as macaroni1 the most condensed form of cereal food4 ,the best macaroni is made from the red wheat grown along the ,mediterranean ,sea1 a hot summer and warm climate producing a grain1 rich1 as already mentioned1 in nitrogen1 and with a smaller proportion of water than farther north4 ,the intense though short summer of our own far ,north-west seems to bring somewhat the same result1 but the outer husk is harder4 ,this husk was for years considered a necessity in all really nutritious bread2 and a generation of vegetarians taking their name from ,dr4 ,graham1 and known as ,grahamites1 conceived the idea of living upon the wheaten flour in which husk and kernel were ground together4 ,now1 to stomachs and livers brought to great grief by persistent pie and doughnuts and some other ,new-,england wickednesses1 these husks did a certain office of stimulation1 stirring up jaded digestions1 and really seeming to arrest or modify long-standing dyspepsia4 ,but they did not know what we do1 that this outer husk is a layer of pure silica1 one of the hardest of known minerals4 ,boil it six weeks1 and it comes out unchanged4 ,boil it six years1 or six centuries1 and the result would be the same4 ,you can not stew a grindstone or bring granite to porridge1 and the wheat-husk is equally obstinate4 ,so long as enthusiasts ate husk and kernel ground together1 little harm was done4 ,but when a more progressive soul declared that in bran alone the true nutriment lay1 and a host of would-be healthier people proceeded to eat bran and preach bran1 there came a time when eating and preaching both stopped1 from sheer want of strength to go on4 ,the enthusiasts were literally starving themselves to death--for starvation is by no means mere deprivation of food3 on the contrary1 a man may eat heartily to the day of his death1 and feel no inconvenience1 so far as any protest of the stomach is concerned1 yet the verdict of the wise physician would be1 ,died of starvation4 ,if the food was unsuitable1 and could not be assimilated1 this was inevitable4 ,blood1 muscle1 nerve--each must have its fitting food2 and thus it is easy to see why knowledge is the first condition of healthful living4 ,the moral is3 ,never rashly experiment in diet till sure what you are about1 and1 if you can not for yourselves find out the nature of your projected food1 call upon some one who can4 ,where wheat is ground whole1 it includes six and a half parts of heat-producers to one of flesh-formers4 ,the amount of starch varies greatly4 ,two processes of making flour are now in use1--one the old1 or ,st4 ,louis process2 the other1 the new process1 giving ,haxall flour4 ,in the former1 grindstones were used1 which often reached so great a degree of heat as to injure the flour2 and repeated siftings gave the various grades4 ,in the new1 the outer husk is rejected1 and a system of knives is used1 which chop the grain to powder1 and it is claimed do not heat it4 ,the product is more starchy1 and for this reason less desirable4 ,we eat far too much heat-producing food1 and any thing which gives us the gluten of the grain is more wholesome1 and thus seconds is really a more nutritious flour than the finer grades4 ,try for yourselves a small experiment1 and you will learn the nature of flour better than in pages of description4 ,take a little flour2 wet it with cold water enough to form a dough4 ,place it on a sieve1 and1 while working it with one hand1 pour a steady stream of water over it with another4 ,shortly you will find a grayish1 tough1 elastic lump before you1 while in the pan below1 when the water is carefully poured off1 will be pure wheat-starch1 the water itself containing all the sugar1 dextrine or gum1 and mineral matter4 ,this toughness and elasticity of gluten is an important quality2 for in bread-making1 were it not for the gluten1 the carbonic-acid gas formed by the action of yeast on dough would all escape4 ,but1 though it works its way out vigorously enough to swell up each cell1 the gluten binds it fast1 and enables us to have a panful of light sponge1 where a few hours before was only a third of a pan4 ,starch1 as you have seen1 will not dissolve in the cold water4 ,dry it1 after the water is poured on1 and minute grains remain4 ,look at these grains under a microscope1 and each one is cased in a thick skin1 which cold water can not dissolve4 ,in boiling water1 the skins crack1 and the inside swells and becomes gummy4 ,long boiling is thus an essential for all starchy foods4 ,bread proper is simply flour1 water1 and salt1 mixed to a firm dough and baked4 ,such bread as this1 ,abram gave to his angelic guests1 and at this day the ,bedouin ,arab bakes it on his heated stone4 ,but bread1 as we understand it1 is always lightened by the addition of yeast or some form of baking-powder1 yeast making the most wholesome as well as most palatable bread4 ,carbonic-acid gas is the active agent required2 and yeast so acts upon the little starch-granules1 which the microscope shows as forming the finest flour1 that this gas is formed and evenly distributed through the whole dough4 ,the process is slow1 and in the action some of the natural sweetness of the flour is lost4 ,in what is known as aerated bread1 the gas made was forced directly into the dough1 by means of a machine invented for the purpose2 and a very scientific and very good bread it is4 ,but it demands an apparatus not to be had save at great expense1 and the older fashions give a sufficiently sweet and desirable bread4 ,rye and ,indian ,corn form the next best-known varieties of flour in bread-making2 but barley and oats are also used1 and beans1 pease1 rice1 chestnuts1 in short1 any farinaceous seed1 or legume rich in starch1 can fill the office4 ,oatmeal may take rank as one of the best and most digestible forms of farinaceous food4 ,some twenty-eight per cent of the grain is husk1 seventy-two being kernel2 and this kernel forms a meal containing twelve parts of nitrogenous matter1 sixty-three of carbo-hydrates1 five and a half of fatty matter1 three of saline1 and fifteen of water4 ,so little gluten is found1 that the flour of oats can not be made into loaves of bread2 although1 mixed and baked as thin cakes1 it forms a large part of the ,scotchman's food4 ,it requires thorough cooking1 and is then slightly laxative and very easily digested4 ,buckwheat is very rich in nitrogenous substances1 and as we eat it1 in the form of cakes with butter and sirup1 so heating a food1 as to be only suitable for hard workers in cold weather4 ,indian corn has also a very small proportion of gluten1 and thus makes a bread which crumbles too readily4 ,but it is the favorite form of bread1 not only for ,south and ,west in our own country1 but in ,spanish ,america1 ,southern ,europe1 ,germany1 and ,ireland4 ,it contains a larger amount of fatty matter than any other grain1 this making it a necessity in fattening animals4 ,in a hundred parts are eleven of nitrogen1 sixty-five of carbo-hydrates1 eight of fatty matter1 one and a half of saline1 and fourteen of water4 ,the large amount of fatty matter makes it difficult to keep much meal on hand1 as it grows rancid and breeds worms2 and it is best that it should be ground in small quantities as required4 ,rice abounds in starch4 ,in a hundred parts are found seven and a half of nitrogen1 eighty-eight of starch1 one of dextrine1 eight-tenths of fatty matter1 one of cellulose1 and nine-tenths of mineral matter4 ,taken alone it can not be called a nutritive food2 but eaten with butter or milk and eggs1 or as by the ,east ,indians in curry1 it holds an important place4 ,we come now to ,,oleaginous ,,seeds2 nuts1 the cocoanut1 almonds1 c1 coming under this head4 ,while they are rich in oil1 this very fact makes them indigestible1 and they should be eaten sparingly4 ,olive-oil must find mention here4 ,no fat of either the animal or vegetable kingdom surpasses this in delicacy and purity4 ,palm-oil fills its place with the ,asiatics in part2 but the olive has no peer in this respect1 and we lose greatly in our general distaste for this form of food4 ,the liking for it should be encouraged as decidedly as the liking for butter4 ,it is less heating1 more soothing to the tissues1 and from childhood to old age its liberal use prevents many forms of disease1 as well as equalizes digestion in general4 ,,leguminous ,,seeds are of more importance1 embracing as they do the whole tribe of beans1 pease1 and lentils4 ,twice as much nitrogen is found in beans as in wheat2 and they rank so near to animal food1 that by the addition of a little fat they practically can take its place4 ,bacon and beans have thus been associated for centuries1 and ,new ,england owes to ,assyria the model for the present ,boston bean-pot4 ,in the best table-bean1 either ,lima or the butter-bean1 will be found in a hundred parts1 thirty of nitrogen1 fifty-six of starch1 one and a half of cellulose1 two of fatty matter1 three and a half of saline1 and eight and a half of water4 ,the proportion of nitrogen is less in pease1 but about the same in lentils4 ,the chestnut also comes under this head1 and is largely eaten in ,spain and ,italy1 either boiled1 or dried and ground into flour4 ,,tubers and ,,roots follow1 and of these the ,potato leads the van4 ,low as you may have noticed their standing on the food-table to be1 they are the most economical and valuable of foods1 combining as well with others1 and as little cloying to the palate1 as bread itself4 ,each pound of potatoes contains seven hundred and seventy grains of carbon1 and twenty-four grains of nitrogen2 each pound of wheat-flour1 two thousand grains of carbon1 and one hundred and twenty of nitrogen4 ,but the average cost of the pound of potatoes is but one cent2 that of the pound of wheat1 four4 ,it is obtainable at all seasons1 and thus invaluable as a permanent store1 though best in the winter4 ,spring1 the germinating season1 diminishes its nutritive value4 ,new potatoes are less nutritious than older ones1 and in cooking1 if slightly underdone1 are said to satisfy the appetite better2 this being the reason why the laboring classes prefer them1 as they say1 with a bone in them4 ,in a hundred parts are found but two of nitrogen1 eighteen of starch1 three of sugar1 two-tenths of fat1 seven-tenths of saline matter1 and seventy-five parts of water4 ,the ,sweet-potato1 ,yam1 and ,artichoke are all of the same character4 ,other ,tubers1 the ,turnip1 ,beet1 ,carrot1 and ,parsnip1 are in ordinary use4 ,the turnip is nine-tenths water1 but possesses some valuable qualities4 ,the beet1 though also largely water1 has also a good deal of sugar1 and is excellent food4 ,carrots and parsnips are much alike in composition4 ,carrots are generally rejected as food1 but properly cooked are very appetizing1 their greatest use1 however1 being in soups and stews4 ,,herbaceous ,,articles follow2 and1 though we are not accustomed to consider ,cabbage as an herb1 it began existence as cole-wort1 a shrub or herb on the south coast of ,england4 ,cultivation has developed it into a firm round head2 and as a vegetable1 abounding as it does in nitrogen1 it ranks next to beans as a food4 ,cauliflower is a very delicate and highly prized form of cabbage1 but cabbage itself can be so cooked as to strongly resemble it4 ,onions are next in value1 being much milder and sweeter when grown in a warm climate1 but used chiefly as a flavoring4 ,lettuce and ,celery are especially valuable2 the former for salads1 the latter to be eaten without dressing though it is excellent cooked4 ,tomatoes are really a fruit1 though eaten as a vegetable1 and are of especial value as a cooling food4 ,egg-plant1 cucumbers1 c41 all demand space2 and so with edible fungi1 mushrooms1 and truffles1 the latter the property of the epicure1 and really not so desirable as that fact would indicate4 ,,fruits are last in order2 and among these stands first of all the apple4 ,while in actual analysis fruits have less nutritive value than vegetables1 their acids and salts give to them the power of counteracting the unhealthy states brought about by the long use of dried or salted provisions4 ,they are a corrective also of the many evils arising from profuse meat-eating1 the citric acid of lemons and grape-fruit being an antidote to rheumatic and gouty difficulties4 ,cold storage now enables one to command grapes long after their actual season has ended1 and they are invaluable food4 ,the brain-worker is learning to depend more and more on fruit in all its forms2 and apples lead the list1 containing more solid nutriment than any other form4 ,while considered less digestible raw than baked1 they are still one of the most attractive1 life-giving forms of food1 and if eaten daily would prove a standard antidote to patent medicine4 ,the list of fruits is too long for mention here2 but all have their specific uses1 and are necessary to perfect health4 ,,sugar and ,,honey follow in the stores of the vegetable kingdom4 ,cane-sugar and glucose1 or grape-sugar1 are the two recognized varieties1 though the making of beet-sugar has become an industry here as well as in ,france4 ,grape-sugar requires to be used in five times the amount of cane1 to secure the same degree of sweetness4 ,honey also is a food1--a concentrated solution of sugar1 mixed with odorous1 gummy1 and waxy matters4 ,it possesses much the same food value as sugar1 and is easily digested4 ,with the various ,,farinaceous ,,preparations1 ,sago1 ,tapioca1 ,arrow-root1 c1 the vegetable dietary ends4 ,all are light1 digestible foods1 principally starchy in character1 but with little nutriment unless united with milk or eggs4 ,their chief use is in the sick-room4 ,restricted as comment must be1 each topic introduced will well reward study2 and the story of each of these varied ingredients in cookery1 if well learned1 will give one an unsuspected range of thought1 and a new sense of the wealth that may be hidden in very common things4 ,,chapter ,,xii4 ,,condiments ,,and ,,beverages4 ,condiments are simply seasoning or flavoring agents1 and1 though hardly coming under the head of food1 yet have an important part to play4 ,as food by their use is rendered more tempting1 a larger amount is consumed1 and thus a delicate or uncertain appetite is often aided4 ,in some cases they have the power of correcting the injurious character of some foods4 ,salt stands foremost4 ,vinegar1 lemon-juice1 and pickles owe their value to acidity2 while mustard1 pepper black and red1 ginger1 curry-powder1 and horse-radish all depend chiefly upon pungency4 ,under the head of aromatic condiments are ranged cinnamon1 nutmegs1 cloves1 allspice1 mint1 thyme1 fennel1 sage1 parsley1 vanilla1 leeks1 onions1 shallots1 garlic1 and others1 all of them entering into the composition of various sauces in general use4 ,salt is the one thing indispensable4 ,the old ,dutch law condemned criminals to a diet of unsalted food1 the effects being said to be those of the severest physical torture4 ,years ago an experiment tried near ,paris demonstrated the necessity of its use4 ,a number of cattle were fed without the ration of salt2 an equal number received it regularly4 ,at the end of a specified time1 the unsalted animals were found rough of coat1 the hair falling off in spots1 the eyes wild1 and the flesh hardly half the amount of those naturally fed4 ,a class of extreme ,grahamites in this country decry the use of salt1 as well as of any form of animal food2 and ,i may add that the expression of their thought in both written and spoken speech is as savorless as their diet4 ,salt exists1 as we have already found1 in the blood3 the craving for it is a universal instinct1 even buffaloes making long journeys across the plains to the salt-licks2 and its use not only gives character to insipid food1 but increases the flow of the gastric juice4 ,black pepper1 if used profusely as is often done in ,american cooking1 becomes an irritant1 and produces indigestion4 ,red pepper1 or cayenne1 on the contrary1 is a useful stimulant at times2 but1 as with mustard1 any over-use irritates the lining of the stomach4 ,so with spices and sweet herbs4 ,there should be only such use of them as will flavor well1 delicately1 and almost imperceptibly4 ,no one flavor should predominate1 and only a sense of general savoriness rule4 ,extracts1 as of vanilla1 lemon1 bitter almond1 c41 should be used with the greatest care1 and if possible always be added to an article after it cools1 as the heat wastes the strength4 ,,beverages4 ,tea and coffee are the most universal drinks1 after water4 ,the flavor of both is due to a principle1 theine in tea1 caffeine in coffee1 in which both the good and the ill effects of these drinks are bound up4 ,it is hardly necessary the principles should have different names1 as they have been found by chemists to be identical2 the essential spirit of cocoa and chocolate1--theobromine1--though not identical1 having many of the same properties4 ,tea is valuable chiefly for its warming and comforting qualities4 ,taken in moderation1 it acts partly as a sedative1 partly as a stimulant1 arresting the destruction of tissue1 and seeming to invigorate the whole nervous system4 ,the water in it1 even if impure1 is made wholesome by boiling1 and the milk and sugar give a certain amount of real nourishment4 ,nervous headaches are often cured by it1 and it has1 like coffee1 been used as an antidote in opium-poisoning4 ,pass beyond the point of moderation1 and it becomes an irritant1 precisely in the same way that an overdose of morphine will1 instead of putting to sleep1 for just so much longer time prevent any sleep at all4 ,the woman who can not eat1 and who braces her nerves with a cup of green tea1--the most powerful form of the herb1--is doing a deeper wrong than she may be able to believe4 ,the immediate effect is delightful4 ,lightness1 exhilaration1 and sense of energy are all there2 but the re-action comes surely1 and only a stronger dose next time accomplishes the end desired4 ,nervous headaches1 hysteria in its thousand forms1 palpitations1 and the long train of nervous symptoms1 own inordinate tea and coffee drinking as their parent4 ,taken in reasonable amounts1 tea can not be said to be hurtful2 and the medium qualities1 carefully prepared1 often make a more wholesome tea than that of the highest price1 the harmful properties being strongest in the best4 ,if the water is soft1 it should be used as soon as boiled1 boiling causing all the gases which give flavor to water to escape4 ,in hard water1 boiling softens it4 ,in all cases the water must be fresh1 and poured boiling upon the proper portion of tea1--the teapot having first been well scalded with boiling water4 ,never boil any tea but ,english-breakfast tea2 for all others1 simple steeping gives the drink in perfection4 ,a disregard of these rules gives one the rank1 black1 unpleasant infusion too often offered as tea2 while1 if boiled in tin1 it becomes a species of slow poison1--the tannic acid in the tea acting upon the metal1 and producing a chemical compound whose character it is hard to determine4 ,various other plants possess the essential principle of tea1 and are used as such2 as in ,paraguay1 where the ,brazilian holly is dried1 and makes a tea very exhilarating in quality1 but much more astringent4 ,the use of ,coffee dates back even farther than that of tea4 ,of the many varieties1 ,mocha and ,java are finest in flavor1 and a mixture of one-third ,mocha with two-thirds ,java gives the drink at its best4 ,as in tea1 there are three chief constituents3 7#a7 ,a volatile oil1 giving the aroma it possesses1 but less in amount than that in tea4 7#b7 ,astringent matter1--a modification of tannin1 but also less than in tea4 7#c7 ,caffeine1 now found identical with theine1 but varying in amount in different varieties of coffee1--being in some three or four per cent1 in others less4 ,the most valuable property of coffee is its power of relieving the sensation of hunger and fatigue4 ,to the soldier on active service1 nothing can take its place2 and in our own army it became the custom often1 not only to drink the infusion1 but1 if on a hard march1 to eat the grounds also4 ,in all cases it diminishes the waste of tissue4 ,in hot weather it is too heating and stimulating1 acting powerfully upon the liver1 and1 by producing over-activity of that organ1 bringing about a general disturbance4 ,so many adulterations are found in ground coffee1 that it is safest for the real coffee-lover to buy the bean whole4 ,roasting is usually more perfectly done at the grocers'1 in their rotary roasters1 which give every grain its turn2 but1 by care and constant stirring1 it can be accomplished at home4 ,too much boiling dissipates the delicious aroma we all know2 and the best methods are considered to be those which allow no boiling1 after boiling water has been poured upon it1 but merely a standing1 to infuse and settle4 ,the old fashion1 however1 of mixing with an egg1 and boiling a few minutes1 makes a coffee hardly inferior in flavor4 ,in fact1 the methods are many1 but results1 under given conditions1 much the same2 and we may choose urn1 or old-fashioned tin pot1 or a ,french biggin1 with the certainty that good coffee1 well roasted1 boiling water1 and good judgment as to time1 will give always a delicious drink4 ,make a note of the fact that long boiling sets free tannic acid1 powerful enough to literally tan the coats of the stomach1 and bring on incurable dyspepsia4 ,often coffee without milk can be taken1 where1 with milk1 it proves harmful2 but1 in all cases1 moderation must rule4 ,taken too strong1 palpitation of the heart1 vertigo1 and fainting are the usual consequences4 ,cocoa1 or1 literally1 cacao1 from the cacao-tree1 comes in the form of a thick seed1 twenty or thirty of which make up the contents of a gourd-like fruit1 the spaces between being filled with a somewhat acid pulp4 ,the seeds1 when freed from this pulp by various processes1 are first dried in the sun1 and then roasted2 and from these roasted seeds come various forms of cocoa4 ,cocoa-shells are the outer husk1 and by long boiling yield a pleasant and rather nutritious drink4 ,cocoa itself is the nut ground to powder1 and sometimes mixed with sugar1 the husk being sometimes ground with it4 ,in ,chocolate--a preparation of cocoa--the cocoa is carefully dried and roasted1 and then ground to a smooth paste1 the nuts being placed on a hot iron plate1 and so keeping the oily matter to aid in forming a paste4 ,sugar and flavorings1 as vanilla1 are often added1 and the whole pressed into cakes4 ,the whole substance of the nut being used1 it is exceedingly nutritious1 and made more so by the milk and sugar added4 ,eaten with bread it forms not only a nourishing but a hearty meal2 and so condensed is its form1 that a small cake carried in traveling1 and eaten with a cracker or two1 will give temporarily the effect of a full meal4 ,in a hundred parts of chocolate are found forty-eight of fatty matter or cocoa-butter1 twenty-one of nitrogenous matter1 four of theobromine1 eleven of starch1 three of cellulose1 three of mineral matter1 and ten of water2 there being also traces of coloring matter1 aromatic essence1 and sugar4 ,twice as much nitrogenous1 and twenty-five times as much fatty matter as wheaten flour1 make it a valuable food1 though the excess of fat will make it disagree with a very delicate stomach4 ,alcohol is last upon our list1 and scientific men are still uncertain whether or not it can in any degree be considered as a food2 but we have no room for the various arguments for and against4 ,you all know1 in part at least1 the effects of intemperance2 and even the moderate daily drinker suffers from clouded mind1 irritable nerves1 and ruined digestion4 ,this is not meant as an argument for total abstinence2 but there are cases where such abstinence is the only rule4 ,in an inherited tendency to drink1 there is no other safe road2 but to the man or woman who lives by law1 and whose body is in the best condition1 wine in its many forms is a permissible occasional luxury1 and so with beer and cider and the wide range of domestic drinks4 ,in old age its use is almost essential1 but always in moderation1 individual temperament modifying every rule1 and making the best knowledge an imperative need4 ,a little alcoholic drink increases a delicate appetite3 a great deal diminishes or takes it away entirely1 and also hinders and in many cases stops digestion altogether4 ,in its constant over-use the membranes of the stomach are gradually destroyed1 and every organ in the body suffers4 ,in ales and beers there is not only alcohol1 but much nitrogenous and sugary matter1 very fattening in its nature4 ,a light beer1 well flavored with hops1 is an aid to digestion1 but taken in excess produces biliousness4 ,the long list of alcoholic products it is not necessary to give1 nor is it possible to enter into much detail regarding alcohol itself2 but there are one or two points so important that they can not be passed by4 ,you will recall in a preceding chapter the description of the circulation of the blood1 and of its first passage through veins and arteries for cleansing1 before a second round could make it food for the whole complex nervous system4 ,alcohol taken in excess1 it has been proved in countless experiments by scientific men1 possesses the power of coagulating the blood4 ,the little corpuscles adhere in masses1 and cannot force themselves through the smaller vessels1 and circulation is at once hindered4 ,this1 however1 is the secondary stage4 ,at first1 as many of you have had occasion to notice1 the face flushes1 the eyes grow brighter1 and thought and word both come more freely4 ,the heart beats far more rapidly1 and the speed increases in proportion to the amount of alcohol absorbed4 ,the average number of beats of the heart1 allowing for its slower action during sleep1 is #ajj1jjj beats per day4 ,under a small supply of alcohol this rose to #abg1jjj1 and in actual intoxication to #aca1jjj4 ,the flush upon the cheek is only a token of the same fact within2 every organ is congested4 ,the brain has been examined under such circumstances1 and looked as if injected with vermilion 444 the membrane covering both brains resembling a delicate web of coagulated red blood1 so tensely were its fine vessels engorged4 ,at a later stage the muscular power is paralyzed1 the rule of mind over body suspended1 and a heavy1 brutal sleep comes1 long or short according to the amount taken4 ,this is the extreme of alcoholism1 and death the only ending to it1 as a habitual condition4 ,alcohol seems a necessary evil2 for that its occasional beneficence can modify or neutralize the long list of woe and crime and brutality following in its train1 is more than doubtful4 ,whatever good can come from alcohol1 or whatever evil1 is all included in that primary physiological and luxurious action of the agent upon the nervous supply of the circulation4444 ,if it be really a luxury for the heart to be lifted up by alcohol1 for the blood to course more swiftly through the brain1 for the thoughts to flow more vehemently1 for words to come more fluently1 for emotions to rise ecstatically1 and for life to rush on beyond the pace set by nature2 then those who enjoy the luxury must enjoy it--with the consequences4 ,and now1 at the end of our talks together1 friends1 there is yet another word4 ,much must remain unsaid in these narrow limits2 but they are wide enough1 ,i hope1 to have given the key by which you may find easy entrance to the mysteries we all may know1 indeed must1 if our lives are truly lived4 ,if through intemperance1 in meat or drink1 in feeling or thought1 you lessen bodily or mental power1 you alone are accountable1 whether ignorant or not4 ,only in a never-failing self-control can safety ever be4 ,temperance is the foundation of high living2 and here is its definition1 by one whose own life holds it day by day3-- ,temperance is personal cleanliness2 is modesty2 is quietness2 is reverence for one's elders and betters2 is deference to one's mother and sisters2 is gentleness2 is courage2 is the withholding from all which leads to excess in daily living2 is the eating and drinking only of that which will insure the best body which the best soul is to inhabit3 nay1 temperance is all these1 and more4 ,,part ,,ii4 ,,stock ,,and ,,seasoning4 ,the preparation called ,,stock is for some inscrutable reason a stumbling-block to average cooks1 and even by experienced housekeepers is often looked upon as troublesome and expensive4 ,where large amounts of fresh meat are used in its preparation1 the latter adjective might be appropriate2 but stock in reality is the only mode by which every scrap of bone or meat1 whether cooked or uncooked1 can be made to yield the last particle of nourishment contained in it4 ,properly prepared and strained into a stone jar1 it will keep a week1 and is as useful in the making of hashes and gravies as in soup itself4 ,the first essential is a tightly-covered kettle1 either tinned iron or porcelain-lined1 holding not less than two gallons2 three being a preferable size4 ,whether cooked or uncooked meat is used1 it should be cut into small bits1 and all bones broken or sawn into short pieces1 that the marrow may be easily extracted4 ,to every pound of meat and bone allow one quart of cold water1 one even teaspoon of salt1 and half a saltspoon of pepper4 ,let the meat stand till the water is slightly colored with its juice2 then put upon the fire1 and let it come slowly to a boil1 skimming off every particle of scum as it rises4 ,the least neglect of this point will give a broth in which bits of dark slime float about1 unpleasant to sight and taste4 ,a cup of cold water1 thrown in as the kettle boils1 will make the scum rise more freely4 ,let it boil steadily1 but very slowly1 allowing an hour to each pound of meat4 ,the water will boil away1 leaving1 at the end of the time specified1 not more than half or one-third the original amount4 ,in winter this will become a firm jelly1 which can be used by simply melting it1 thus obtaining a strong1 clear broth2 or can be diluted with an equal quantity of water1 and vegetables added for a vegetable soup4 ,the meat used in stock1 if boiled the full length of time given1 has parted with all its juices1 and is therefore useless as food4 ,if wanted for hashes or croquettes1 the portion needed should be taken out as soon as tender1 and a pint of the stock with it1 to use as gravy4 ,strain1 when done1 into a stone pot or crock kept for the purpose1 and1 when cold1 remove the cake of fat which will rise to the top4 ,this fat1 melted and strained1 serves for many purposes better than lard4 ,if the stock is to be kept several days1 leave the fat on till ready to use it4 ,fresh and cooked meat may be used together1 and all remains of poultry or game1 and trimmings of chops and steaks1 may be added1 mutton being the only meat which can not as well be used in combination2 though even this1 by trimming off all the fat1 may also be added4 ,if it is intended to keep the stock for some days1 no vegetables should be added1 as vegetable juices ferment very easily4 ,for clear soups they must be cooked with the meat2 and directions will be given under that head for amounts and seasonings4 ,the secret of a savory soup lies in many flavors1 none of which are allowed to predominate2 and1 minutely as rules for such flavoring may be given1 only careful and frequent tasting will insure success4 ,every vegetable1 spice1 and sweet herb1 curry-powders1 catchups1 sauces1 dried or fresh lemon-peel1 can be used2 and the simple stock1 by the addition of these various ingredients1 becomes the myriad number of soups to be found in the pages of great cooking manuals like ,gouffee's or ,francatelli's4 ,brown soups are made by frying the meat or game used in them till thoroughly brown on all sides1 and using dark spices or sauces in their seasoning4 ,white soups are made with light meats1 and often with the addition of milk or cream4 ,purees are merely thick soups strained carefully before serving1 and made usually of some vegetable which thickens in boiling1 as beans1 pease1 c1 though there are several forms of fish purees in which the foundation is thickened milk1 to which the fish is added1 and the whole then rubbed through a common sieve1 if a regular puree-sieve is not to be had4 ,browned flour is often used for coloring1 but does not thicken a soup1 as1 in browning it1 the starchy portion has been destroyed2 and it will not therefore mix1 but settles at the bottom4 ,burned sugar or caramel makes a better coloring1 and also adds flavor4 ,with clear soups grated cheese is often served1 either ,parmesan or any rich cheese being used4 ,onions give a better flavor if they are fried in a little butter or dripping before using1 and many professional cooks fry all soup vegetables lightly4 ,cabbage and potatoes should be parboiled in a separate water before adding to a soup4 ,in using wine or catchup1 add only at the last moment1 as boiling dissipates the flavor4 ,unless a thick vegetable soup is desired1 always strain into the tureen4 ,rice1 sago1 macaroni1 or any cereal may be used as thickening2 the amounts required being found under the different headings4 ,careful skimming1 long boiling1 and as careful removing of fat1 will secure a broth especially desirable as a food for children and the old1 but almost equally so for any age2 while many fragments1 otherwise entirely useless1 discover themselves as savory and nutritious parts of the day's supply of food4 99 99 99 99 99 ,,soups4 ,,beep ,,soup ,,with ,,vegetables4 ,for this very excellent soup take two quarts of stock prepared beforehand1 as already directed4 ,if the stock is a jelly1 as will usually be the case in winter1 an amount sufficient to fill a quart-measure can be diluted with a pint of water1 and will then be rich enough4 ,add to this one small carrot1 a turnip1 a small parsnip1 and two onions1 all chopped fine2 a cupful of chopped cabbage2 two tablespoonfuls of barley or rice2 and either six fresh tomatoes sliced1 or a small can of sealed ones4 ,boil gently at least one hour2 then add one saltspoonful each of pepper1 curry-powder1 and clove4 ,if the stock has been salted properly1 no more will be needed2 but tasting is essential to secure just the right flavors4 ,boil a few minutes longer1 and serve without straining4 ,this is an especially savory and hearty soup1 and the combinations of vegetables may be varied indefinitely4 ,a cup of chopped celery is an exceedingly nice addition1 or1 if this is not to be had1 a teaspoonful of celery salt1 or a saltspoonful of celery-seed4 ,a lemon may also be sliced thin1 and added at the last4 ,where tomatoes are used1 a little sugar is always an improvement2 in this case an even tablespoonful being sufficient4 ,if a thicker broth is desired1 one heaped tablespoonful of corn-starch or flour may be first dissolved in a little cold water2 then a cup of the hot broth gradually mixed with it1 and the whole added to the soup and boiled for five minutes4 ,,clear ,,or ,,amber ,,soup4 ,this soup needs careful attention4 ,it may be made of beef alone1 but1 if desired very rich for a special dinner1 requires the addition of either a chicken or a knuckle of veal4 ,allow1 then1 for the best soup1 a soup-bone1--the shin of beef being most desirable1--weighing from two to three pounds2 a chicken2 a slice of fat ham2 two onions1 each stuck with three cloves2 one small carrot and parsnip2 one stalk of celery2 one tablespoonful of salt2 half a saltspoonful of pepper2 and four quarts of cold water4 ,cut all the meat from the beef bone in small pieces2 slice the onions2 fry the ham 7or1 if preferred1 a thick slice of salt pork weighing not less than two ounces72 fry the onions a bright brown in this fat2 add the pieces of beef1 and brown them also4 ,now put all the materials1 bones included1 into the soup-kettle2 add the cold water1 and let it very gradually come to a boil4 ,skim with the utmost care1 and then boil slowly and steadily for not less than five hours1 six or even seven being preferable4 ,strain1 and set in a cold place4 ,next day remove the fat1 and put the soup on the fire one hour before it will be wanted4 ,break the white and shell of an egg into a bowl2 add a spoonful of cold water1 and beat a moment2 add a little of the hot soup1 that the white may mix more thoroughly with the soup1 and then pour it into the kettle4 ,let all boil slowly for ten minutes2 then strain1 either through a jelly-bag1 or through a thick cloth laid in a sieve or colander4 ,do not stir1 as this would cloud the soup2 and1 if not clear and sparkling1 strain again4 ,return to the fire1 and heat to boiling-point1 putting a lemon cut in thin slices1 and1 if liked1 a glass of sherry1 into the tureen before serving4 ,a poached egg1 or a boiled egg from which the shell has been peeled1 is often served with each plate of this soup1 which must be clear to deserve its name4 ,,white ,,soup4 ,veal or chicken must be used for this soup2 and the stock must always be prepared the day beforehand1 having been flavored with two chopped onions and a cup of cut celery1 or celery-seed and other seasoning1 in the proportions already given4 ,on the day it is to be used1 heat a quart of milk2 stir one tablespoonful of butter to a cream2 add a heaping tablespoonful of flour or corn-starch1 a saltspoonful of mace1 and the same amount of white pepper4 ,stir into the boiling milk1 and add to the soup4 ,let all boil a moment1 and then pour into the tureen4 ,three eggs1 beaten very light and stirred into the hot milk without boiling1 make a still richer soup4 ,the bones of cold roast chicken or turkey may be used in this way2 and the broth of any meat1 if perfectly clear1 can serve as foundation1 though veal or chicken is most delicate4 ,,mock ,,turtle ,,soup4 ,a calf's head is usually taken for this soup2 but a set of calf's feet and a pound of lean veal answer equally well4 ,in either case1 boil the meat in four quarts of water for five hours1 reducing the amount to two quarts1 and treating as stock for clear soup4 ,remove all fat1 and put on the fire next day1 half an hour before dinner1 seasoning it with a saltspoonful each of mace1 powdered thyme1 or sweet marjoram and clove4 ,melt a piece of butter the size of a walnut in a small saucepan2 add a heaping tablespoonful of flour1 and stir both till a bright brown4 ,add soup till a smooth thickening is made1 and pour it into the soup-kettle4 ,cut about half a pound of the cold meat into small square pieces1--dice they are called1--and put into the tureen4 ,make forcemeat balls by chopping a large cup of meat very fine2 season with a saltspoonful each of pepper and thyme2 mix in the yolk of a raw egg2 make into little balls the size of a hickory-nut1 and fry brown in a little butter4 ,squeeze the juice of half a lemon into the tureen with 7or without7 a wine-glass of sherry4 ,pour in the soup1 and serve4 ,if egg-balls are desired1 make them of the yolks of two hard-boiled eggs rubbed fine4 ,add the yolk of a raw egg1 a tablespoonful of melted butter1 a saltspoon of salt and half a one of pepper1 and flour enough to make a dough which can be easily handled4 ,roll out2 cut into little dice1 and make each into a ball by rolling between the palms of the hands4 ,boil five minutes in the soup4 ,,mutton ,,broth4 ,prepare and boil as directed for stock4 ,the broth from a boiled leg of mutton can be used1 or any cheap pieces and trimmings from chops4 ,one small turnip and an onion will give flavoring enough4 ,on the day it is to be used1 add to two quarts of broth half a cup of rice1 and boil for half an hour4 ,,chicken ,,broth4 ,even an old fowl which is unusable in any other way makes excellent broth4 ,prepare as in any stock1 and1 when used1 add a tablespoonful of rice to each quart of broth1 boiling till tender4 ,a white soup will be found the most savory mode of preparation1 the plain broth with rice being best for children and invalids4 ,,tomato ,,soup ,,without ,,meat4 ,materials for this soup are3 one large can1 or twelve fresh tomatoes2 one quart of boiling water2 two onions2 a small carrot2 half a small turnip2 two or three sprigs of parsley1 or a stalk of celery1--all cut fine1 and boiled one hour4 ,as the water boils away1 add more to it1 so that the quantity may remain the same4 ,season with one even tablespoonful each of salt and sugar1 and half a teaspoonful of pepper4 ,cream a tablespoonful of butter with two heaping ones of flour1 and add hot soup till it will pour easily4 ,pour into the soup2 boil all together for five minutes2 then strain through a sieve1 and serve with toasted crackers or bread4 ,,hasty ,,tomato ,,soup4 ,simple but excellent4 ,one large can of tomatoes and one pint of water brought to the boiling-point1 and rubbed through a sieve4 ,return to the fire4 ,add half a teaspoonful of soda1 and stir till it stops foaming4 ,season with one even tablespoonful of salt1 two of sugar1 one saltspoonful of cayenne4 ,thicken with two heaping tablespoonfuls of flour1 and one of butter rubbed to a cream1 with hot soup added till it pours easily4 ,boil a pint of milk separately1 and1 when ready to use1 pour into the boiling tomato1 and serve at once1 as standing long makes the milk liable to curdle4 ,,oyster ,,soup4 ,two quarts of perfectly fresh oysters4 ,strain off the juice1 and add an equal amount of water1 or1 if they are solid1 add one pint of water1 and then strain and boil4 ,skim carefully4 ,add to one quart of milk one tablespoonful of salt1 and half a teaspoonful of pepper1 and1 if thickening is liked1 use same proportions as in hasty tomato soup1 and set to boil4 ,when the milk boils1 put in the oysters4 ,the moment the edges curl a little1 which will be when they have boiled one minute1 they are done1 and should be served at once4 ,longer boiling toughens and spoils them4 ,this rule may be used also for stewed oysters1 omitting the thickening2 or they may be put simply into the boiling juice1 with the same proportions of butter1 salt1 and pepper1 and cooked the same length of time4 ,,clam ,,soup4 ,fifty clams 7hard or soft71 boiled in a quart of water one hour4 ,take out1 and chop fine4 ,add one quart of milk1 half a teaspoonful of pepper1 and one teaspoonful of salt4 ,it will be necessary to taste1 however1 as some clams are salter than others4 ,rub one tablespoonful of butter to a cream with two of flour1 and use as thickening4 ,add the chopped clams1 and boil five minutes4 ,if the clams are disliked1 simply strain through a sieve1 or cut off the hard part and use the soft only4 ,,puree1 ,,of ,,fish1 ,,vegetables1 ,,etc4 ,one pound of fresh boiled salmon1 or one small can of the sealed4 ,pick out all bone and skin1 and1 if the canned is used1 pour off every drop of oil4 ,shred it as fine as possible4 ,boil one quart of milk1 seasoning with one teaspoonful of salt1 and one saltspoonful each of mace and white pepper1 increasing the amount slightly if more is liked4 ,thicken with two tablespoonfuls of flour1 and one of butter rubbed to a cream1 with a cup of boiling water2 add thickening and salmon1 and boil two minutes4 ,strain into the tureen through a puree sieve1 rubbing as much as possible of the salmon through with a potato-masher1 and serve very hot4 ,all that will not go through can be mixed with an equal amount of cracker-crumbs or mashed potato1 made into small cakes or rolls1 and fried in a little butter for breakfast1 or treated as croquettes1 and served at dinner4 ,this thickened milk is the foundation for many forms of fish and vegetable purees4 ,a pint of green pease1 boiled1 mashed1 and added2 or asparagus or spinach in the same proportions can be used4 ,lobster makes a puree as delicious as that of salmon4 ,dry the coral in the oven2 pound it fine1 and add to the milk before straining1 thus giving a clear pink color4 ,cut all the meat and green fat into dice1 and put into the tureen1 pouring the hot milk upon it4 ,boiled cod or halibut can be used2 but nothing is so nice as the salmon1 either fresh or canned4 ,for a ,puree of ,celery boil one pint of cut celery in water till tender2 then add to boiling milk1 and rub through the sieve4 ,for ,potato ,puree use six large or ten medium sized potatoes1 boiled and mashed fine2 then stirred into the milk1 and strained2 a large tablespoonful of chopped parsley being put in the tureen4 ,for a ,green-,corn ,soup use the milk without straining2 adding a can of corn1 or the corn cut from six ears of fresh boiled corn1 and an even tablespoonful of sugar1 and boiling ten minutes4 ,salsify can also be used1 the combinations being numberless1 and one's own taste a safe guide in making new ones4 ,,turtle-,,bean ,,soup4 ,wash and soak over-night1 in cold water1 one pint of the black or turtle beans4 ,in the morning put on the fire in three quarts of cold water1 which1 as it boils away1 must be added to1 to preserve the original quantity4 ,add quarter of a pound of salt pork and half a pound of lean beef2 one carrot and two onions cut fine2 one tablespoonful of salt2 one saltspoonful of cayenne4 ,cover closely1 and boil four or five hours4 ,rub through a colander1 having first put in the tureen three hard-boiled eggs cut in slices1 one lemon sliced thin1 and half a glass of wine4 ,this soup is often served with small sausages which have been boiled in it for ten minutes1 and then skinned1 and used either whole or cut in bits4 ,cold baked beans can also be used1 in which case the meat1 eggs1 and wine are omitted4 ,,pea ,,soup4 ,one quart of dried pease1 washed and soaked over-night2 split pease are best4 ,in the morning put them on the fire with six quarts of cold water2 half a pound of salt pork2 one even tablespoonful of salt2 one saltspoonful of cayenne2 and one teaspoonful of celery-seed4 ,fry till a bright brown three onions cut small1 and add to the pease2 cover closely1 and boil four or five hours4 ,strain through a colander1 and1 if not perfectly smooth1 return to fire1 and add a thickening made of one heaping teaspoonful of flour and an even one of butter1 stirred together with a little hot water and boiled five minutes4 ,beans can be used in precisely the same way2 and both bean and pea soups are nicer served with croutons1 or a thick slice of bread cut in dice1 and fried brown and crisp1 or simply browned in the oven1 and put into the tureen at the moment of serving4 ,,onion ,,soup4 ,take three large onions1 slice them very thin1 and then fry to a bright brown in a large spoonful of either butter or stock-fat1 the latter answering equally well4 ,when brown1 add half a teacupful of flour1 and stir constantly until red4 ,then pour in slowly one pint of boiling water1 stirring steadily till it is all in4 ,boil and mash fine four large potatoes1 and stir into one quart of boiling milk1 taking care that there are no lumps4 ,add this to the fried onions1 with one teaspoonful of salt and half a teaspoonful of white pepper4 ,let all boil for five minutes1 and then serve with toasted or fried bread4 ,simple as this seems1 it is one of the best of the vegetable soups1 though it is made richer by the use of stock instead of water4 ,,browned ,,flour ,,for ,,soups4 ,put a pint of sifted flour into a perfectly clean frying-pan1 and stir and turn constantly as it darkens1 till the whole is an even dark brown4 ,if scorched at all1 it is ruined1 and should not be used for any purpose4 ,as a coloring for soups and gravies it is by no means as good as caramel or burned sugar4 ,,caramel4 ,half a pound of brown sugar2 one tablespoonful of water4 ,put into a frying-pan1 and stir steadily over the fire till it becomes a deep dark brown in color4 ,then add one cup of boiling water and one teaspoonful of salt4 ,boil a minute longer1 bottle1 and keep corked4 ,one tablespoonful will color a clear soup1 and it can be used for many jellies1 gravies1 and sauces4 99 99 99 99 99 ,,fish4 ,the most essential point in choosing fish is their freshness1 and this is determined as follows3 if the gills are red1 the eyes prominent and full1 and the whole fish stiff1 they are good2 but if the eyes are sunken1 the gills pale1 and the fish flabby1 they are stale and unwholesome1 and1 though often eaten in this condition1 lack all the fine flavor of a freshly-caught fish4 ,the fish being chosen1 the greatest care is necessary in cleaning4 ,if this is properly done1 one washing will be sufficient3 the custom of allowing fresh fish to lie in water after cleaning1 destroys much of their flavor4 ,fresh-water fish1 especially the cat-fish1 have often a muddy taste and smell4 ,to get rid of this1 soak in water strongly salted2 say1 a cupful of salt to a gallon of water1 letting it heat gradually in this1 and boiling it for one minute2 then drying it thoroughly before cooking4 ,all fish for boiling should be put into cold water1 with the exception of salmon1 which loses its color unless put into boiling water4 ,a tablespoonful each of salt and vinegar to every two quarts of water improves the flavor of all boiled fish1 and also makes the flesh firmer4 ,allow ten minutes to the pound after the fish begins to boil1 and test with a knitting-needle or sharp skewer4 ,if it runs in easily1 the fish can be taken off4 ,if a fish-kettle with strainer is used1 the fish can be lifted out without danger of breaking4 ,if not1 it should be thoroughly dredged with flour1 and served in a cloth kept for the purpose4 ,in all cases drain it perfectly1 and send to table on a folded napkin laid upon the platter4 ,in frying1 fish should1 like all fried articles1 be immersed in the hot lard or drippings4 ,small fish can be fried whole2 larger ones boned1 and cut in small pieces4 ,if they are egged and crumbed1 the egg will form a covering1 hardening at once1 and absolutely impervious to fat4 ,pan-fish1 as they are called1--flounders and small fish generally1--can also be fried by rolling in ,indian meal or flour1 and browning in the fat of salt pork4 ,baking and broiling preserve the flavor most thoroughly4 ,cold boiled fish can always be used1 either by spicing as in the rule to be given1 or by warming again in a little butter and water4 ,cold fried or broiled fish1 can be put in a pan1 and set in the oven till hot1 this requiring not over ten minutes2 a longer time giving a strong1 oily taste1 which spoils it4 ,plain boiled or mashed potatoes are always served with fish where used as a dinner-course4 ,if fish is boiled whole1 do not cut off either tail or head4 ,the tail can be skewered in the mouth if liked2 or a large fish may be boiled in the shape of the letter ,s by threading a trussing-needle1 fastening a string around the head1 then passing the needle through the middle of the body1 drawing the string tight and fastening it around the tail4 ,,baked ,,fish4 ,bass1 fresh shad1 blue-fish1 pickerel1 c41 can be cooked in this way3-- ,see that the fish has been properly cleaned4 ,wash in salted water1 and wipe dry4 ,for stuffing for a fish weighing from four to six pounds1 take four large crackers1 or four ounces of bread-crumbs2 quarter of a pound of salt pork2 one teaspoonful of salt1 and half a teaspoonful of pepper2 a tablespoonful of chopped parsley1 or a teaspoonful of thyme4 ,chop half the pork fine1 and mix with the crumbs and seasoning1 using half a cup of hot water to mix them1 or1 if preferred1 a beaten egg4 ,put this dressing into the body of the fish1 which is then to be fastened together with a skewer4 ,cut the remainder of the pork in narrow strips1 and lay it in gashes cut across the back of the fish about two inches apart4 ,dredge thickly with flour1 using about two tablespoonfuls4 ,put a tin baking-sheet in the bottom of a pan1 as without it the fish can not be easily taken up4 ,lay the fish on this2 pour a cup of boiling water into the pan1 and bake in a hot oven for one hour1 basting it very often that the skin may not crack2 and1 at the end of half an hour1 dredging again with flour1 repeating this every ten minutes till the fish is done4 ,if the water dries away1 add enough to preserve the original quantity4 ,when the fish is done1 slide it carefully from the tin sheet on to a hot platter4 ,set the baking-pan on top of the stove4 ,mix a teaspoonful of flour with quarter of a cup of cold water1 and stir into the boiling gravy4 ,a tablespoonful of walnut or mushroom catchup1 or of ,worcestershire sauce1 may be added if liked4 ,serve very hot4 ,before sending a baked fish to table1 take out the skewer4 ,when done1 it should have a handsome brown crust4 ,if pork is disliked1 it may be omitted altogether1 and a tablespoonful of butter substituted in the stuffing4 ,basting should be done as often as once in ten minutes1 else the skin will blister and crack4 ,where the fish is large1 it will be better to sew the body together after stuffing1 rather than to use a skewer4 ,the string can be cut and removed before serving4 ,if any is left1 it can be warmed in the remains of the gravy1 or1 if this has been used1 make a gravy of one cup of hot water1 thickened with one teaspoonful of flour or corn-starch stirred smooth first in a little cold water4 ,add a tablespoonful of butter and any catchup or sauce desired4 ,take all bones from the fish2 break it up in small pieces1 and stew not over five minutes in the gravy4 ,or it can be mixed with an equal amount of mashed potato or bread-crumbs1 a cup of milk and an egg added1 with a teaspoonful of salt and a saltspoonful of pepper1 and baked until brown--about fifteen minutes--in a hot oven4 ,,to ,,boil ,,fish4 ,general directions have already been given4 ,all fish must boil very gently1 or the outside will break before the inside is done4 ,in all cases salt and a little vinegar1 a teaspoonful each1 are allowed to each quart of water4 ,where the fish has very little flavor1 ,dubois' receipt for boiling will be found exceedingly nice1 and much less trouble than the name applied by professional cooks to this method--au court bouillon--would indicate4 ,it is as follows3-- ,mince a carrot1 an onion1 and one stalk of celery1 and fry them in a little butter4 ,add two or three sprigs of parsley1 two tablespoonfuls of salt1 six pepper-corns1 and three cloves4 ,pour on two quarts of boiling water and one pint of vinegar1 and boil for fifteen minutes4 ,skim as it boils1 and use1 when cold1 for boiling the fish4 ,wine can be used instead of vinegar2 and1 by straining carefully and keeping in a cold place1 the same mixture can be used several times4 ,,to ,,broil ,,fish4 ,if the fish is large1 it should be split1 in order to insure its being cooked through2 though notches may be cut at equal distances1 so that the heat can penetrate4 ,small fish may be broiled whole4 ,the gridiron should be well greased with dripping or olive oil4 ,if a double-wire gridiron is used1 there will be no trouble in turning either large or small fish4 ,if a single-wire or old-fashioned iron one1 the best way is to first loosen with a knife any part that sticks2 then1 holding a platter over the fish with one hand1 turn the gridiron with the other1 and the fish can then be returned to it without breaking4 ,small fish require a hot1 clear fire2 large ones1 a more moderate one1 that the outside may not be burned before the inside is done4 ,cook always with the skin-side down at first1 and broil to a golden brown1--this requiring1 for small fish1 ten minutes2 for large ones1 from ten to twenty1 according to size4 ,when done1 pepper and salt lightly2 and to a two-pound fish allow a tablespoonful of butter spread over it4 ,set the fish in the oven a moment1 that the butter may soak in1 and then serve4 ,a teaspoonful of chopped parsley1 and half a lemon squeezed over shad or any fresh fish1 is a very nice addition4 ,where butter1 lemon1 and parsley are blended beforehand1 it makes the sauce known as maitre d'hotel sauce1 which is especially good for broiled shad4 ,in broiling steaks or cutlets of large fish1--say1 salmon1 halibut1 fresh cod1 c41--the same general directions apply4 ,where very delicate broiling is desired1 the pieces of fish can be wrapped in buttered paper before laying on the gridiron2 this applying particularly to salmon4 ,,to ,,fry ,,fish4 ,small fish--such as trout1 perch1 smelts1 c4--may simply be rolled in ,indian meal or flour1 and fried either in the fat of salt pork1 or in boiling lard or drippings4 ,a nicer method1 however1 with fish1 whether small or in slices1 is to dip them first in flour or fine crumbs1 then in beaten egg1--one egg1 with two tablespoonfuls of cold water and half a teaspoonful of salt1 being enough for two dozen smelts2 then rolling again in crumbs or meal1 and dropping into hot lard4 ,the egg hardens instantly1 and not a drop of fat can penetrate the inside4 ,fry to a golden brown4 ,take out with a skimmer2 lay in the oven on a double brown paper for a moment1 and then serve4 ,filets of fish are merely flounders1 or any flat fish with few bones1 boned1 skinned1 and cut in small pieces2 then egged and fried4 ,to bone a fish of this sort1 use a very sharp knife4 ,the fish should have been scaled1 but not cleaned or cut open4 ,make a cut down the back from head to tail4 ,now1 holding the knife pressed close to the bone1 cut carefully till the fish is free on one side2 then turn1 and cut away the other4 ,to skin1 take half the fish at a time firmly in one hand2 hold the blade of the knife flat as in boning1 and run it slowly between skin and flesh4 ,cut the fish in small diamond-shaped pieces2 egg1 crumb1 and put into shape with the knife2 and then fry4 ,the operation is less troublesome than it sounds1 and the result most satisfactory4 ,the bones and trimmings remaining can either be stewed in a pint of water till done1 adding half a teaspoonful of salt1 a saltspoonful of pepper1 and a tablespoonful of catchup2 straining the gravy off1 and thickening with one heaping teaspoonful of flour dissolved in a little cold water3 or they can be broiled4 ,for broiled bones1 mix one saltspoonful of mustard1 as much cayenne as could be taken up on the point of a penknife1 a saltspoonful of salt1 and a tablespoonful of vinegar4 ,a tablespoonful of olive-oil may be added1 if liked4 ,lay the bone in this1 turning it till all is absorbed2 broil over a quick fire2 and serve very hot4 ,fish may also be fried in batter 7p4 #ahb71 or these pieces1 or filets1 may be laid on a buttered dish2 a simple drawn butter or cream sauce 7p4 #ahb7 poured over them2 the whole covered with rolled bread or cracker-crumbs1 dotted with bits of butter1 and baked half an hour4 ,a cup of canned mushrooms is often added4 ,,to ,,stew ,,fish4 ,any fresh-water fish is good1 cooked in this way2 cat-fish which have been soaked in salted water1 to take away the muddy taste1 being especially nice4 ,cut the fish in small pieces4 ,boil two sliced onions in a cup of water4 ,pour off this water2 add another cup1 and two tablespoonfuls of wine1 a saltspoonful of pepper1 and salt to taste 7about half a teaspoonful74 ,put in the fish1 and cook for twenty minutes4 ,thicken the gravy with a heaping teaspoonful of flour1 rubbed to a cream with a teaspoonful of butter4 ,if wine is not used1 add a sprig of chopped parsley and the juice of half a lemon4 ,these methods will be found sufficient for all fresh fish1 no other special rules being necessary4 ,experience and individual taste will guide their application4 ,if the fish is oily1 as in the case of mackerel or herring1 broiling will always be better than frying4 ,if fried1 let it be with very little fat1 as their own oil will furnish part4 ,,to ,,boil ,,salt ,,codfish4 ,the large1 white cod1 which cuts into firm1 solid slices1 should be used4 ,if properly prepared1 there is no need of the strong smell1 which makes it so offensive to many1 and which comes only in boiling4 ,the fish is now to be had boned1 and put up in small boxes1 and this is by far the most desirable form4 ,in either case1 lay in tepid water skin-side up1 and soak all night4 ,if the skin is down1 the salt1 instead of soaking out1 settles against it1 and is retained4 ,change the water in the morning1 and soak two or three hours longer2 then1 after scraping and cleaning thoroughly1 put in a kettle with tepid water enough to well cover it1 and set it where it will heat to the scalding-point1 but not boil4 ,keep it at this point1 but never let it boil a moment4 ,let it cook in this way an hour3 two will do no harm4 ,remove every particle of bone and dark skin before serving1 sending it to table in delicate pieces1 none of which need be rejected4 ,with egg sauce 7p4 #afi71 mashed or mealy boiled potatoes1 and sugar-beets1 this makes the ,new-,england fish dinner a thing of terror when poorly prepared1 but both savory and delicate where the above rule is closely followed4 ,fish-balls1 and all the various modes of using salted cod1 require this preparation beforehand4 ,,salt ,,cod ,,with ,,cream4 ,flake two pounds of cold boiled salt cod very fine4 ,boil one pint of milk4 ,mix butter the size of a small egg with two tablespoonfuls of flour1 and stir into it4 ,add a few sprigs of parsley or half an onion minced very fine1 a pinch of cayenne pepper1 and half a teaspoonful of salt4 ,butter a quart pudding-dish4 ,put in alternate layers of dressing and fish till nearly full4 ,cover the top with sifted bread or cracker crumbs1 dot with bits of butter1 and brown in a quick oven about twenty minutes4 ,the fish may be mixed with an equal part of mashed potato1 and baked2 and not only codfish1 but any boiled fresh fish1 can be used1 in which case double the measure of salt given will be required4 ,,spiced ,,fish4 ,any remains of cold fresh fish may be used4 ,take out all bones or bits of skin4 ,lay in a deep dish1 and barely cover with hot vinegar in which a few cloves and allspice have been boiled4 ,it is ready for use as soon as cold4 ,,potted ,,fish4 ,fresh herring or mackerel or shad may be used4 ,skin the fish1 and cut in small pieces1 packing them in a small stone jar4 ,just cover with vinegar4 ,for six pounds of fish allow one tablespoonful of salt1 and a dozen each of whole allspice1 cloves1 and pepper-corns4 ,tie a thick paper over the top of the cover1 and bake five hours4 ,the vinegar dissolves the bones perfectly1 and the fish is an excellent relish at supper4 ,,fish ,,chowder4 ,three pounds of any sort of fresh fish may be taken2 but fresh cod is always best4 ,six large potatoes and two onions1 with half a pound of salt pork4 ,cut the pork into dice1 and fry to a light brown4 ,add the onions1 and brown them also4 ,pour the remaining fat into a large saucepan1 or butter it1 as preferred4 ,put in a layer of potatoes1 a little onion and pork1 and a layer of the fish cut in small pieces1 salting and peppering each layer4 ,a tablespoonful of salt and one teaspoonful of pepper will be a mild seasoning4 ,a pinch of cayenne may be added1 if liked4 ,barely cover with boiling water1 and boil for half an hour4 ,in the meantime boil a pint of milk1 and1 when at boiling-point1 break into it three ship biscuit or half a dozen large crackers2 add a heaping tablespoonful of butter4 ,put the chowder in a platter1 and pile the softened crackers on top1 pouring the milk over all4 ,or the milk may be poured directly into the chowder2 the crackers laid in1 and softened in the steam2 and the whole served in a tureen4 ,three or four tomatoes are sometimes added4 ,in clam chowder the same rule would be followed1 substituting one hundred clams for the fish1 and using a small can of tomatoes if fresh ones were not in season4 ,,stewed ,,oysters4 ,the rule already given for oyster soup is an excellent one1 omitting the thickening4 ,a simpler one is to strain the juice from a quart of oysters1 and add an equal amount of water4 ,bring it to boiling-point2 skim carefully2 season with salt to taste1 this depending on the saltness of the oysters1 half a teaspoonful being probably enough4 ,add a saltspoonful of pepper1 a tablespoonful of butter1 and a cup of milk4 ,the milk may be omitted1 if preferred4 ,add the oysters4 ,boil till the edges curl1 and no longer4 ,serve at once1 as they toughen by standing4 ,,fried ,,oysters4 ,choose large oysters1 and drain thoroughly in a colander4 ,dry in a towel4 ,dip first in sifted cracker-crumbs2 then in egg1 one egg beaten with a large spoonful of cold water1 half a teaspoonful of salt1 and a saltspoonful of pepper1 being enough for two dozen oysters4 ,roll again in crumbs1 and drop into boiling lard4 ,if a wire frying-basket is used1 lay them in this4 ,fry to a light brown4 ,lay them on brown paper a moment to drain1 and serve at once on a hot platter4 ,as they require hardly more than a minute to cook1 it is better to wait till all are at the table before beginning to fry4 ,oysters are very good1 merely fried in a little hot butter2 but the first method preserves their flavor best4 ,,scalloped ,,oysters4 ,one quart of oysters2 one large breakfast cup of cracker or bread crumbs1 the crackers being nicer if freshly toasted and rolled hot2 two large spoonfuls of butter2 one teaspoonful of salt2 half a teaspoonful of pepper2 one saltspoonful of mace4 ,mix the salt1 pepper1 and mace together4 ,butter a pudding-dish2 heat the juice with the seasoning and butter1 adding a teacup of milk or cream if it can be had1 though water will answer4 ,put alternate layers of crumbs and oysters1 filling the dish in this way4 ,pour the juice over1 and bake in a quick oven twenty minutes4 ,if not well browned1 heat a shovel red-hot1 and brown the top with that2 longer baking toughening the oysters4 ,,oysters ,,for ,,pie ,,or ,,patties4 ,one quart of oysters put on to boil in their own liquor4 ,turn them while boiling into a colander to drain4 ,melt a piece of butter the size of an egg in the saucepan1 add a tablespoonful of sifted flour1 and stir one minute4 ,pour in the oyster liquor slowly1 which must be not less than a large cupful4 ,beat the yolks of two eggs thoroughly with a saltspoonful of salt1 a pinch of cayenne pepper1 and one of mace4 ,add to the boiling liquor1 but do not let it boil4 ,put in the oysters1 and either use them to fill a pie1 the form for which is already baked1 for patties for dinner1 or serve them on thin slices of buttered toast for breakfast or tea4 ,,spiced ,,or ,,pickled ,,oysters4 ,to a gallon of large1 fine oysters1 allow one pint of cider or white-wine vinegar2 one tablespoonful of salt2 one grated nutmeg2 eight blades of mace2 three dozen cloves1 and as many whole allspice2 and a saltspoon even full of cayenne pepper4 ,strain the oyster juice1 and bring to the boiling-point in a porcelain-lined kettle4 ,skim carefully as it boils up4 ,add the vinegar1 and skim also1 throwing in the spices and salt when it has boiled a moment4 ,boil all together for five minutes1 and then pour over the oysters1 adding a lemon cut in very thin slices4 ,they are ready for the table next day1 but will keep a fortnight or more in a cold place4 ,if a sharp pickle is desired1 use a quart instead of a pint of vinegar4 ,,smothered ,,oysters 7,maryland fashion74 ,drain all the juice from a quart of oysters4 ,melt in a frying-pan a piece of butter the size of an egg1 with as much cayenne pepper as can be taken up on the point of a penknife1 and a saltspoonful of salt4 ,put in the oysters1 and cover closely4 ,they are done as soon as the edges ruffle4 ,serve on thin slices of buttered toast as a breakfast or supper dish4 ,a glass of sherry is often added4 ,,oyster ,,or ,,clam ,,fritters4 ,chop twenty-five clams or oysters fine1 and mix them with a batter made as follows3 ,one pint of flour1 in which has been sifted one heaping teaspoonful of baking-powder and half a teaspoonful of salt2 one large cup of milk1 and two eggs well beaten4 ,stir eggs and milk together2 add the flour slowly2 and1 last1 the clams or oysters4 ,drop by spoonfuls into boiling lard4 ,fry to a golden brown1 and serve at once2 or they may be fried like pancakes in a little hot fat4 ,whole clams or oysters may be used instead of chopped ones1 and fried singly4 ,,to ,,boil ,,lobsters ,,or ,,crabs4 ,be sure that the lobster is alive1 as1 if dead1 it will not be fit to use4 ,have water boiling in a large kettle1 and1 holding the lobster or crab by the back1 drop it in head foremost2 the reason for this being1 that the animal dies instantly when put in in this way4 ,an hour is required for a medium-sized lobster1 the shell turning red when done4 ,when cold1 the meat can be used either plain or in salad1 or cooked in various ways4 ,a can-opener will be found very convenient in opening a lobster4 ,,stewed ,,or ,,curried ,,lobster4 ,cut the meat into small bits1 and add the green fat1 and the coral which is found only in the hen-lobster4 ,melt in a saucepan one tablespoonful of butter and a heaping tablespoonful of flour4 ,stir smoothly together1 adding slowly one large cup of either stock or milk1 a saltspoonful of mace1 a pinch of cayenne pepper1 and half a teaspoonful of salt4 ,put in the lobster1 and cook for ten minutes4 ,for curry1 simply add one teaspoonful of curry-powder4 ,this stewed lobster may also be put in the shell of the back1 which has been cleaned and washed1 bread or cracker crumbs sprinkled over it1 and browned in the oven2 or it may be treated as a scallop1 buttering a dish1 and putting in alternate layers of crumbs and lobster1 ending with crumbs4 ,crabs1 though more troublesome to extract from the shell1 are almost equally good1 treated in any of the ways given4 99 99 99 99 99 ,,meats4 ,the qualities and characteristics of meats have already been spoken of in ,part ,i41 and it is necessary here to give only a few simple rules for marketing4 ,the best ,,beef is of a clear red color1 slightly marbled with fat1 and the fat itself of a clear white4 ,where the beef is dark red or bluish1 and the fat yellow1 it is too old1 or too poorly fed1 to be good4 ,the sirloin and ribs1 especially the sixth1 seventh1 and eighth1 make the best roasting-pieces4 ,the ribs can be removed and used for stock1 and the beef rolled or skewered firmly1 making a piece very easily carved1 and almost as presentable the second day as the first4 ,for steaks sirloin is nearly as good1 and much more economical1 than porter-house1 which gives only a small eatable portion1 the remainder being only fit for the stock-pot4 ,if the beef be very young and tender1 steaks from the round may be used2 but these are usually best stewed4 ,other pieces and modes of cooking are given under their respective heads4 ,,mutton should be a light1 clear red1 and the fat very white and firm4 ,it is always improved by keeping1 and in cold weather can be hung for a month1 if carefully watched to see that it has not become tainted4 ,treated in this way1 well-fed mutton is equal to venison4 ,if the fat is deep yellow1 and the lean dark red1 the animal is too old2 and no keeping will make it really good eating4 ,four years is considered the best age for prime mutton4 ,,veal also must have clear white fat1 and should be fine in grain4 ,if the kidney is covered with firm white fat1 it indicates health1 and the meat is good2 if yellow1 it is unwholesome1 and should not be eaten4 ,the loin and fillet are used in roasting1 and are the choice pieces1 the breast coming next1 and the neck and ribs being good for stewing and fricassees4 ,,pork should have fine1 white fat1 and the meat should be white and smooth4 ,only country-fed pork should ever be eaten1 the pig even then being liable to diseases unknown to other animals1 and the meat1 even when carefully fed1 being at all times less digestible than any sort4 ,bacon1 carefully cured and smoked1 is considered its most wholesome form4 ,,poultry come last4 ,the best ,turkeys have black legs2 and1 if young1 the toes and bill are soft and pliable4 ,the combs of fowls should be bright colored1 and the legs smooth4 ,geese1 if young and fine1 are plump in the breast1 have white soft fat1 and yellow feet4 ,ducks are chosen by the same rule as geese1 and are firm and thick on the breast4 ,pigeons should be fresh1 the breast plump1 and the feet elastic4 ,only experience can make one familiar with other signs2 and a good butcher can usually be trusted to tide one over the season of inexperience1 though the sooner it ends the better for all parties concerned4 ,,boiled ,,meats ,,and ,,stews4 ,all meats intended to be boiled and served whole at table must be put into boiling water1 thus following an entirely opposite rule from those intended for soups4 ,in the latter1 the object being to extract all the juice1 cold water must always be used first1 and then heated with the meat in4 ,in the former1 all the juice is to be kept in2 and1 by putting into boiling water1 the albumen of the meat hardens on the surface and makes a case or coating for the meat1 which accomplishes this end4 ,where something between a soup and plain boiled meat is desired1 as in beef bouilli1 the meat is put on in cold water1 which is brought to a boil very quickly1 thus securing good gravy1 yet not robbing the meat of all its juices4 ,with corned or salted meats1 tongue1 c41 cold water must be used1 and half an hour to the pound allowed4 ,if to be eaten cold1 such meats should always be allowed to cool in the water in which they were boiled2 and this water1 if not too salt1 can be used for dried bean or pea soups4 ,,beef ,a ,,la ,,mode4 ,six or eight pounds of beef from the round1 cut thick4 ,take out the bone1 trim off all rough bits carefully1 and rub the meat well with the following spicing3 ,one teaspoonful each of pepper and ground clove1 quarter of a cup of brown sugar1 and three teaspoonfuls of salt4 ,mix these all together1 and rub thoroughly into the beef1 which must stand over-night4 ,next morning make a stuffing of one pint of bread or cracker crumbs2 one large onion chopped fine2 a tablespoonful of sweet marjoram or thyme2 half a teaspoonful each of pepper and ground clove1 and a heaping teaspoonful of salt4 ,add a large cup of hot water1 in which has been melted a heaping tablespoonful of butter1 and stir into the crumbs4 ,beat an egg light1 and mix with it4 ,if there is more than needed to fill the hole1 make gashes in the meat1 and stuff with the remainder4 ,now bind into shape with a strip of cotton cloth1 sewing or tying it firmly4 ,put a trivet or small iron stand into a soup-pot1 and lay the beef upon it4 ,half cover it with cold water2 put in two onions stuck with three cloves each1 a large tablespoonful of salt1 and a half teaspoonful of pepper2 and stew very slowly1 allowing half an hour to the pound1 and turning the meat twice while cooking4 ,at the end of this time take off the cloth1 and put the meat1 which must remain on the trivet1 in a roasting-pan4 ,dredge it quickly with flour1 set into a hot oven1 and brown thoroughly4 ,baste once with the gravy1 and dredge again1 the whole operation requiring about half an hour4 ,the water in the pot should have been reduced to about a pint4 ,pour this into the roasting-pan after the meat is taken up1 skimming off every particle of fat4 ,thicken with a heaping tablespoonful of browned flour1 stirred smooth in a little cold water1 and add a tablespoonful of catchup and two of wine1 if desired1 though neither is necessary4 ,taste1 as a little more salt may be required4 ,the thick part of a leg of veal may be treated in the same manner1 both being good either hot or cold2 and a round of beef may be also used without spicing or stuffing1 and browned in the same way1 the remains being either warmed in the gravy or used for hashes or croquettes4 ,,beef ,a ,,la ,,mode 7,virginia fashion74 ,use the round1 as in the foregoing receipt1 and remove the bone2 and for eight pounds allow half a pint of good vinegar2 one large onion minced fine2 half a teaspoonful each of mustard1 black pepper1 clove1 and allspice2 and two tablespoonfuls of brown sugar4 ,cut half a pound of fat salt pork into lardoons1 or strips1 two or three inches long and about half an inch square4 ,boil the vinegar with the onion and seasoning1 and pour over the strips of pork1 and let them stand till cold4 ,then pour off the liquor1 and thicken it with bread or cracker crumbs4 ,make incisions in the beef at regular intervals1--a carving-steel being very good for this purpose1--and push in the strips of pork4 ,fill the hole from which the bone was taken with the rest of the pork and the dressing1 and tie the beef firmly into shape4 ,put two tablespoonfuls of dripping or lard in a frying-pan1 and brown the meat on all sides4 ,this will take about half an hour4 ,now put the meat on a trivet in the kettle2 half cover with boiling water2 and add a tablespoonful of salt1 a teaspoonful of pepper1 an onion and a small carrot cut fine1 and two or three sprigs of parsley4 ,cook very slowly1 allowing half an hour to a pound1 and make gravy by the directions given for it in the preceding receipt4 ,braised beef is prepared by either method given here for a la mode beef1 but cooked in a covered iron pan1 which comes for the purpose1 and which is good also for beef a la mode1 or for any tough meat which requires long cooking1 and is made tenderer by keeping in all the steam4 ,,boiled ,,mutton4 ,a shoulder1 or fore-quarter1 of mutton1 weighing five or six pounds1 will boil in an hour1 as it is so thin4 ,the leg1 or hind-quarter1 requires twenty minutes to the pound2 though1 if very young and tender1 it will do in less4 ,it can be tried with a knitting-needle to see if it is tender4 ,it is made whiter and more delicate by boiling in a cloth1 but should be served without it4 ,boil in well-salted water according to the rule already given4 ,boiled or mashed turnips are usually served with it1 and either drawn butter or caper sauce as on p4 #afi4 ,lamb may be boiled in the same manner1 but is better roasted2 and so also with veal4 ,,boiled ,,corned ,,beef4 ,if to be eaten hot1 the round is the best piece4 ,if cold and pressed1 what are called plate pieces--that is1 the brisket1 the flank1 and the thin part of the ribs--may be used4 ,wash1 and put into cold water1 allowing half an hour to a pound after it begins to boil4 ,if to be eaten cold1 let it stand in the water till nearly cold1 as this makes it richer4 ,take out all bones from a thin piece2 wrap in a cloth1 and put upon a large platter4 ,lay a tin sheet over it1 and set on a heavy weight1--flat-irons will do1--and let it stand over-night4 ,or the meat may be picked apart with a knife and fork2 the fat and lean evenly mixed and packed into a pan1 into which a smaller pan is set on top of the meat1 and the weight in this4 ,thus marbled slices may be had4 ,all corned beef is improved by pressing1 and all trimmings from it can be used in hash or croquettes4 ,,boiled ,,tongue4 ,smoked tongue will be found much better than either fresh or pickled tongues4 ,soak it over night1 after washing it4 ,put on in cold water1 and boil steadily four hours4 ,then take out2 peel off the skin1 and return to the water to cool4 ,cut in lengthwise slices1 as this makes it tenderer4 ,the root of the tongue may be chopped very fine1 and seasoned like deviled ham 7p4 #bfe74 ,,boiled ,,ham4 ,small hams are better in flavor and quality than large ones4 ,a brush should be kept to scrub them with1 as it is impossible to get them clean without it4 ,soak over-night in plenty of cold water4 ,next morning1 scrape1 and trim off all the hard black parts1 scrubbing it well4 ,put on to boil in cold water4 ,let it heat very gradually4 ,allow half an hour to the pound4 ,when done1 take from the water1 skin1 and return1 letting it remain till cold4 ,dot with spots of black pepper1 and cover the knuckle with a frill of white paper4 ,it is much nicer1 whether eaten hot or cold1 if covered with bread or cracker crumbs and browned in the oven4 ,the fat is useless1 save for soap-grease4 ,in carving1 cut down in thin slices through the middle4 ,the knuckle can always be deviled 7p4 #bfe74 ,a leg of pork which has simply been corned is boiled in the same way as ham1 soaking over-night1 and browning in the oven or not1 as liked4 ,,irish ,,stew4 ,this may be made of either beef or mutton1 though mutton is generally used4 ,reject all bones1 and trim off all fat and gristle1 reserving these for the stock-pot4 ,cut the meat in small pieces1 not over an inch square1 and cover with cold water4 ,skim carefully as it boils up1 and see that the water is kept at the same level by adding as it boils away4 ,for two pounds of meat allow two sliced onions1 eight good-sized potatoes1 two teaspoonfuls of salt1 and half a teaspoonful of pepper4 ,cover closely1 and cook for two hours4 ,thicken the gravy with one tablespoonful of flour stirred smooth in a little cold water1 and serve very hot4 ,the trimmings from a fore-quarter of mutton will be enough for a stew1 leaving a well-shaped roast besides4 ,if beef is used1 add one medium-sized carrot cut fine1 and some sprigs of parsley4 ,such a stew would be called by a ,french cook a ragout1 and can be made of any pieces of meat or poultry4 ,,white ,,stew1 ,,or ,,fricassee4 ,use veal for this stew1 allowing an hour to a pound of meat1 and the same proportions of salt and pepper as in the preceding receipt1 adding a saltspoonful of mace4 ,thicken1 when done1 with one heaping tablespoonful of flour rubbed smooth with a piece of butter the size of an egg1 and one cup of hot milk added just at the last4 ,a cauliflower nicely boiled1 cut up1 and stewed with it a moment1 is very nice4 ,this stew becomes a pot-pie by making a nice biscuit-crust1 as on p4 #afd2 cutting it out in rounds1 and laying in the kettle half an hour before the stew is done4 ,cover closely1 and do not turn them4 ,lay them1 when done1 around the edge of the platter2 pile the meat in the centre1 and pour over it the thickened gravy4 ,two beaten eggs are sometimes added1 and it is then called a blanquette of veal4 ,,brown ,,stew ,,or ,,fricassee4 ,to make these stews the meat is cut in small pieces1 and browned on each side in a little hot dripping2 or1 if preferred1 quarter of a pound of pork is cut in thin slices and fried crisp1 the fat from it being used for browning4 ,cover the meat with warm water when done4 ,if a stew1 any vegetables liked can be added2 a fricassee never containing them1 having only meat and a gravy1 thickened with browned flour and seasoned in the proportions already given4 ,part of a can of mushrooms may be used with a beef stew1 and a glass of wine added2 this making a ragout with mushrooms4 ,the countless receipts one sees in large cook-books for ragouts and fricassees are merely variations in the flavoring of simple stews2 and1 after a little experimenting1 any one can improvise her own1 remembering that the strongly-flavored vegetables 7as carrots7 belong especially to dark meats1 and the more delicate ones to light4 ,fresh pork is sometimes used in a white fricassee1 in which case a little powdered sage is better than mace as a seasoning4 ,curries can be made by adding a heaping teaspoonful of curry-powder to a brown fricassee1 and serving with boiled rice2 put the rice around the edge of the platter1 and pour the curry in the middle4 ,chicken makes the best curry2 but veal is very good4 ,in a genuine ,east-,indian curry1 lemon-juice and grated cocoa-nut are added2 but it is an unwholesome combination4 ,,beef ,,rolls4 ,two pounds of steak from the round1 cut in very thin slices4 ,trim off all fat and gristle1 and cut into pieces about four inches square4 ,now cut very thin as many slices of salt pork as you have slices of steak1 making them a little smaller4 ,mix together one teaspoonful of salt and one of thyme or summer savory1 and one saltspoonful of pepper4 ,lay the pork on a square of steak2 sprinkle with the seasoning2 roll up tightly1 and tie4 ,when all are tied1 put the bits of fat and trimmings into a hot frying-pan1 and add a tablespoonful of drippings4 ,lay in the rolls1 and brown on all sides1 which will require about ten minutes2 then put them in a saucepan4 ,add to the fat in the pan a heaping tablespoonful of flour1 and stir till a bright brown4 ,pour in gradually one quart of boiling water1 and then strain it over the beef rolls4 ,cover closely1 and cook two hours1 or less if the steak is tender1 stirring now and then to prevent scorching4 ,take off the strings before serving4 ,these rolls can be prepared without the pork1 and are very nice2 or a whole beefsteak can be used1 covering it with a dressing made as for stuffed veal1 and then rolling2 tying at each end1 browning1 and stewing in the same way4 ,this can be eaten cold or hot2 while the small rolls are much better hot4 ,if wanted as a breakfast dish1 they can be cooked the day beforehand1 left in the gravy1 and simply heated through next morning4 ,,brunswick ,,stew4 ,two squirrels or small chickens2 one quart of sliced tomatoes2 one pint of sweet corn2 one pint of lima or butter beans2 one quart of sliced potatoes2 two onions2 half a pound of fat salt pork4 ,cut the pork in slices1 and fry brown2 cut the squirrels or chickens in pieces1 and brown a little1 adding the onion cut fine4 ,now put all the materials in a soup-pot2 cover with two quarts of boiling water1 and season with one tablespoonful of salt1 one of sugar1 and half a teaspoonful of cayenne pepper4 ,stew slowly for four hours4 ,just before serving1 cream a large spoonful of butter with a heaping tablespoonful of flour2 thin with the broth1 and pour in1 letting all cook five minutes longer4 ,to be eaten in soup-plates4 ,,roasted ,,meats4 ,our roasted meats are really baked meats2 but ovens are now so well made and ventilated1 that there is little difference of flavor in the two processes4 ,allow ten minutes to the pound if the meat is liked rare1 and from twelve to fifteen1 if well done4 ,it is always better to place the meat on a trivet or stand made to fit easily in the roasting-pan1 so that it may not become sodden in the water used for gravy4 ,put into a hot oven1 that the surface may soon sear over and hold in the juices1 enough of which will escape for the gravy4 ,all rough bits should have been trimmed off1 and a joint of eight or ten pounds rubbed with a tablespoonful of salt4 ,dredge thickly with flour1 and let it brown on the meat before basting it1 which must be done as often as once in fifteen minutes4 ,pepper lightly4 ,if the water in the pan dries away1 add enough to have a pint for gravy in the end4 ,dredge with flour at least twice1 as this makes a crisp and relishable outer crust4 ,take up the meat1 when done1 on a hot platter4 ,make the gravy in the roasting-pan1 by setting it on top of the stove1 and first scraping up all the browning from the corners and bottom4 ,if there is much fat1 pour it carefully off4 ,if the dredging has been well managed while roasting1 the gravy will be thick enough4 ,if not1 stir a teaspoonful of browned flour smooth in cold water1 and add4 ,should the gravy be too light1 color with a teaspoonful of caramel1 and taste to see that the seasoning is right4 ,mutton requires fifteen minutes to the pound1 unless preferred rare1 in which case ten will be sufficient4 ,if a tin kitchen is used1 fifteen minutes for beef1 and twenty for mutton1 will be needed4 ,,stuffed ,,leg ,,of ,,mutton4 ,have the butcher take out the first joint in a leg of mutton2 or it can be done at home by using a very sharp1 narrow-bladed knife1 and holding it close to the bone4 ,rub in a tablespoonful of salt1 and then fill with a dressing made as follows3 ,one pint of fine bread or cracker crumbs1 in which have been mixed dry one even tablespoonful of salt and one of summer savory or thyme1 and one teaspoonful of pepper4 ,chop one onion very fine1 and add to it1 with one egg well beaten4 ,melt a piece of butter the size of an egg in a cup of hot water1 and pour on the crumbs4 ,if not enough to thoroughly moisten them1 add a little more4 ,either fasten with a skewer1 or sew up1 and roast as in previous directions4 ,skim all the fat from the gravy1 as the flavor of mutton-fat is never pleasant4 ,a tablespoonful of currant jelly may be put into the gravy-tureen1 and the gravy strained upon it4 ,the meat must be basted1 and dredged with flour1 as carefully as beef4 ,both the shoulder and saddle are roasted in the same way1 but without stuffing2 and the leg may be also1 though used to more advantage with one4 ,lamb requires less time2 a leg weighing six pounds needing but one hour1 or an hour and a quarter if roasted before an open fire4 ,,roast ,,veal4 ,veal is so dry a meat1 that a moist dressing is almost essential4 ,this dressing may be made as in the previous receipt2 or1 instead of butter1 quarter of a pound of salt pork can be chopped fine1 and mixed with it4 ,if the loin is used1--and this is always best1--take out the bone to the first joint1 and fill the hole with dressing1 as in the leg of mutton4 ,in using the breast1 bone also1 reserving the bones for stock2 lay the dressing on it2 roll1 and tie securely4 ,baste often4 ,three or four thin slices of salt pork may be laid on the top2 or1 if this is not liked1 melt a tablespoonful of butter in a cup of hot water1 and baste with that4 ,treat it as in directions for roasted meats1 but allow a full half-hour to the pound1 and make the gravy as for beef4 ,cold veal makes so many nice dishes1 that a large piece can always be used satisfactorily4 ,,roast ,,pork4 ,bone the leg as in mutton1 and stuff2 substituting sage for the sweet marjoram1 and using two onions instead of one4 ,allow half an hour to the pound1 and make gravy as for roast beef4 ,spare-ribs are considered most delicate2 and both are best eaten cold1 the hot pork being rather gross1 and1 whether hot or cold1 less digestible than any other meat4 ,,roast ,,venison4 ,in winter venison can be kept a month2 and1 in all cases1 it should hang in a cold place at least a month before using4 ,allow half an hour to a pound in roasting1 and baste very often4 ,small squares of salt pork are sometimes inserted in incisions made here and there1 and help to enrich the gravy4 ,in roasting a haunch it is usually covered with a thick paste of flour and water1 and a paper tied over this1 not less than four hours being required to roast it4 ,at the end of three1 remove the paper and paste1 dredge and baste till well browned4 ,the last basting is with a glass of claret2 and this1 and half a small glass of currant jelly are added to the gravy4 ,venison steaks are treated as in directions for broiled meats4 ,,baked ,,pork ,,and ,,beans4 ,pick over one quart of dried beans1 what is known as navy beans being the best1 and soak over-night in plenty of cold water4 ,turn off the water in the morning1 and put on to boil in cold water till tender1--at least one hour4 ,an earthen pot is always best for this1 as a shallow dish does not allow enough water to keep them from drying4 ,drain off the water4 ,put the beans in the pot4 ,take half a pound of salt pork1 fat and lean together being best4 ,score the skin in small squares with a knife1 and bury it1 all but the surface of this rind1 in the beans4 ,cover them completely with boiling water4 ,stir in one tablespoonful of salt1 and two of good molasses4 ,cover1 and bake slowly1--not less than five hours1--renewing the water if it bakes away4 ,take off the cover an hour before they are done1 that the pork may brown a little4 ,if pork is disliked1 use a large spoonful of butter instead4 ,cold baked beans can be warmed in a frying-pan with a little water1 and are even better than at first1 or they can be used in a soup as in directions given4 ,a teaspoonful of made mustard is sometimes stirred in1 and gives an excellent flavor to a pot of baked beans4 ,double the quality if the family is large1 as they keep perfectly well in winter1 the only season at which so hearty a dish is required1 save for laborers4 ,,broiled ,,and ,,fried ,,meats4 ,if the steak is tender1 never pound or chop it4 ,if there is much fat1 trim it off1 or it will drop on the coals and smoke4 ,if tough1 as in the country is very likely to be the case1 pounding becomes necessary1 but a better method is to use the chopping-knife2 not chopping through1 but going lightly over the whole surface4 ,broken as it may seem1 it closes at once on the application of a quick heat4 ,the best broiler is by all means a light wire one1 which can be held in the hand and turned quickly4 ,the fire should be quick and hot4 ,place the steak in the centre of the broiler1 and hold it close to the coals an instant on each side1 letting both sear over before broiling really begins4 ,where a steak has been cut three-quarters of an inch thick1 ten minutes will be sufficient to cook it rare1 and fifteen will make it well done4 ,turn almost constantly1 and1 when done1 serve at once on a hot dish4 ,never salt broiled meats beforehand1 as it extracts the juices4 ,cut up a tablespoonful of butter1 and let it melt on the hot dish1 turning the steak in it once or twice4 ,salt and pepper lightly1 and1 if necessary to have it stand at all1 cover with an earthen dish1 or stand in the open oven4 ,chops and cutlets are broiled in the same way4 ,veal is so dry a meat that it is better fried4 ,where broiling for any reason cannot be conveniently done1 the next best method is to heat a frying-pan very hot2 grease it with a bit of fat cut from the steak1 just enough to prevent it from sticking4 ,turn almost as constantly as in broiling1 and season in the same way when done4 ,venison steaks are treated in the same manner4 ,,veal ,,cutlets4 ,fry four or five slices of salt pork till brown1 or use drippings instead1 if this fat is disliked4 ,let the cutlets1 which are best cut from the leg1 be made as nearly of a size as possible2 dip them in well-beaten egg and then in cracker-crumbs1 and fry to a golden brown4 ,where the veal is tough1 it is better to parboil it for ten or fifteen minutes before frying4 ,,pork ,,steak4 ,pork steaks or chops should be cut quite thin1 and sprinkled with pepper and salt and a little powdered sage4 ,have the pan hot2 put in a tablespoonful of dripping1 and fry the pork slowly for twenty minutes1 turning often4 ,a gravy can be made for these1 and for veal cutlets also1 by mixing a tablespoonful of flour with the fat left in the pan1 and stirring it till a bright brown1 then adding a large cup of boiling water1 and salt to taste2 a saltspoonful being sufficient1 with half the amount of pepper4 ,pigs' liver1 which many consider very nice1 is treated in precisely the same way1 using a teaspoonful of powdered sage to two pounds of liver4 ,,fried ,,ham ,,or ,,bacon4 ,cut the ham in very thin slices4 ,take off the rind1 and1 if the ham is old or hard1 parboil it for five minutes4 ,have the pan hot1 and1 unless the ham is quite fat1 use a teaspoonful of drippings4 ,turn the slices often1 and cook from five to eight minutes4 ,they can be served dry1 or1 if gravy is liked1 add a tablespoonful of flour to the fat1 stir till smooth1 and pour in slowly a large cup of milk or water4 ,salt pork can be fried in the same way4 ,if eggs are to be fried with the ham1 take up the slices1 break in the eggs1 and dip the boiling fat over them as they fry4 ,if there is not fat enough1 add half a cup of lard4 ,to make each egg round1 put muffin-rings into the frying-pan1 and break an egg into each1 pouring the boiling fat over them from a spoon till done1 which will be in from three to five minutes4 ,serve one on each slice of ham1 and make no gravy4 ,the fat can be strained1 and used in frying potatoes4 ,,fried ,,tripe4 ,the tripe can be merely cut in squares1 rolled in flour1 salted and peppered1 and fried brown in drippings1 or the pieces may be dipped in a batter made as for clam fritters1 or egged and crumbed like oysters1 and fried4 ,in cities it can be bought already prepared4 ,in the country it must first be cleaned1 and then boiled till tender4 ,,to ,,warm ,,cold ,,meats4 ,cold roast beef should be cut in slices1 the gravy brought to boiling-point1 and each slice dipped in just long enough to heat1 as stewing in the gravy toughens it4 ,rare mutton is treated in the same way1 but is nicer warmed in a chafing-dish at table1 adding a tablespoonful of currant jelly and one of wine to the gravy4 ,venison is served in the same manner4 ,veal and pork can cook in the gravy without toughening1 and so with turkey and chicken4 ,cold duck or game is very nice warmed in the same way as mutton1 the bones in all cases being reserved for stock4 99 99 99 99 99 ,,poultry4 ,,to ,,clean ,,poultry4 ,first be very careful to singe off all down by holding over a blazing paper1 or a little alcohol burning in a saucer4 ,cut off the feet and ends of the wings1 and the neck as far as it is dark4 ,if the fowl is killed at home1 be sure that the head is chopped off1 and never allow the neck to be wrung as is often done4 ,it is not only an unmerciful way of killing1 but the blood has thus no escape1 and settles about all the vital organs4 ,the head should be cut off1 and the body hang and bleed thoroughly before using4 ,pick out all the pin-feathers with the blade of a small knife4 ,turn back the skin of the neck1 loosening it with the finger and thumb1 and draw out the windpipe and crop1 which can be done without making any cut4 ,now cut a slit in the lower part of the fowl1 the best place being close to the thigh4 ,by working the fingers in slowly1 keeping them close to the body1 the whole intestines can be removed in a mass4 ,be especially careful not to break the gall-bag1 which is near the upper part of the breastbone1 and attached to the liver4 ,if this operation is carefully performed1 it will be by no means so disagreeable as it seems4 ,a ,french cook simply wipes out the inside1 considering that much flavor is lost by washing4 ,i prefer to wash in one water1 and dry quickly1 though in the case of an old fowl1 which often has a strong smell1 it is better to dissolve a teaspoonful of soda in the first water1 which should be warm1 and wash again in cold1 then wiping dry as possible4 ,split and wash the gizzard1 reserving it for gravy4 ,,dressing ,,for ,,poultry4 ,one pint of bread or cracker crumbs1 into which mix dry one teaspoonful of pepper1 one of thyme or summer savory1 one even tablespoonful of salt1 and1 if in season1 a little chopped parsley4 ,melt a piece of butter the size of an egg in one cup of boiling water1 and mix with the crumbs1 adding one or two well-beaten eggs4 ,a slice of salt pork chopped fine is often substituted for the butter4 ,for ducks two onions are chopped fine1 and added to the above2 or a potato dressing is made1 as for geese1 using six large boiled potatoes1 mashed hot1 and seasoned with an even tablespoonful of salt1 a teaspoonful each of sage and pepper1 and two chopped onions4 ,game is usually roasted unstuffed2 but grouse and prairie-chickens may have the same dressing as chickens and turkeys1 this being used also for boiled fowls4 ,,roast ,,turkey4 ,prepare by cleaning1 as in general directions above1 and1 when dry1 rub the inside with a teaspoonful of salt4 ,put the gizzard1 heart1 and liver on the fire in a small saucepan1 with one quart of boiling water and one teaspoonful of salt1 and boil two hours4 ,put a little stuffing in the breast1 and fold back the skin of the neck1 holding it with a stitch or with a small skewer4 ,put the remainder in the body1 and sew it up with darning-cotton4 ,cross and tie the legs down tight1 and run a skewer through the wings to fasten them to the body4 ,lay it in the roasting-pan1 and for an eight-pound turkey allow not less than three hours' time1 a ten or twelve pound one needing four4 ,put a pint of boiling water with one teaspoonful of salt in the pan1 and add to it as it dries away4 ,melt a heaping tablespoonful of butter in the water1 and baste very often4 ,the secret of a handsomely-browned turkey1 lies in this frequent basting4 ,dredge over the flour two or three times1 as in general roasting directions1 and turn the turkey so that all sides will be reached4 ,when done1 take up on a hot platter4 ,put the baking-pan on the stove1 having before this chopped the gizzard and heart fine1 and mashed the liver1 and put them in the gravy-tureen4 ,stir a tablespoonful of brown flour into the gravy in the pan1 scraping up all the brown1 and add slowly the water in which the giblets were boiled1 which should be about a pint4 ,strain on to the chopped giblets1 and taste to see if salt enough4 ,the gravy for all roast poultry is made in this way4 ,serve with cranberry sauce or jelly4 ,,roast ,,or ,,boiled ,,chickens4 ,stuff and truss as with turkeys1 and to a pair of chickens weighing two and a half pounds each1 allow one hour to roast1 basting often1 and making a gravy as in preceding receipt4 ,boil as in rule for turkeys4 ,,roast ,,duck4 ,after cleaning1 stuff as in rule given for poultry dressing1 and roast1--if game1 half an hour2 if tame1 one hour1 making gravy as in directions given1 and serving with currant jelly4 ,,roast ,,goose4 ,no fat save its own is needed in basting a goose1 which1 if large1 requires two hours to roast4 ,skim off as much fat as possible before making the gravy1 as it has a strong taste4 ,,birds4 ,small birds may simply be washed and wiped dry1 tied firmly1 and roasted twenty minutes1 dredging with flour1 basting with butter and water1 and adding a little currant jelly or wine to the gravy4 ,they may be served on toast4 ,,fried ,,chicken4 ,cut the chicken into nice pieces for serving4 ,roll in flour1 or1 if preferred1 in beaten egg and crumbs4 ,heat a cupful of nice dripping or lard2 add a teaspoonful of salt and a saltspoonful of pepper2 lay in the pieces1 and fry brown on each side1 allowing not less than twenty minutes for the thickest pieces and ten for the thin ones4 ,lay on a hot platter1 and make a gravy by adding one tablespoonful of flour to the fat1 stirring smooth1 and adding slowly one cupful of boiling water or stock4 ,strain over the chicken4 ,milk or cream is often used instead of water4 ,,brown ,,fricassee4 ,fry one or two chickens as above1 using only flour to roll them in4 ,three or four slices of salt pork may be used1 cutting them in bits1 and frying brown1 before putting in the chicken4 ,when fried1 lay the pieces in a saucepan1 and cover with warm water1 adding one teaspoonful of salt and a saltspoonful of pepper4 ,cover closely1 and stew one hour1 or longer if the chickens are old4 ,take up the pieces1 and thicken the gravy with one tablespoonful of flour1 first stirred smooth in a little cold water4 ,or the flour may be added to the fat in the pan after frying1 and water enough for a thin gravy1 which can all be poured into the saucepan1 though with this method there is more danger of burning4 ,if not dark enough1 color with a teaspoonful of caramel4 ,by adding a chopped onion fried in the fat1 and a teaspoonful of curry-powder1 this becomes a curry1 to be served with boiled rice4 ,,white ,,fricassee4 ,cut up the chicken as in brown fricassee1 and stew without frying for an hour and a half1 reducing the water to about one pint4 ,take up the chicken on a hot platter4 ,melt one tablespoonful of butter in a saucepan1 and add a heaping tablespoonful of flour1 stirring constantly till smooth4 ,pour in slowly one cup of milk1 and1 as it boils and thickens1 add the chicken broth1 and serve4 ,this becomes a pot-pie by adding biscuit-crust as in rule for veal pot-pie1 p4 #aej1 and serving in the same way4 ,the same crust may also be used with a brown fricassee1 but is most customary with a white4 ,,chicken ,,pie4 ,make a fricassee1 as above directed1 either brown or white1 as best liked1 and a nice pie-crust1 as on p4 #bbd1 or a biscuit-crust if pie-crust is considered too rich4 ,line a deep baking-dish with the crust2 a good way being to use a plain biscuit-crust for the lining1 and pie-crust for the lid4 ,lay in the cooked chicken2 fill up with the gravy1 and cover with pastry1 cutting a round hole in the centre2 and bake about three-quarters of an hour4 ,the top can be decorated with leaves made from pastry1 and in this case will need to have a buttered paper laid over it for the first twenty minutes1 that they need not burn4 ,eat either cold or hot4 ,game pies can be made in the same way1 and veal is a very good substitute for chicken4 ,where veal is used1 a small slice of ham may be added1 and a little less salt2 both veal and ham being cut very small before filling the pie4 ,,boiled ,,turkey4 ,clean1 stuff1 and truss the fowl selected1 as for a roasted turkey4 ,the body is sometimes filled with oysters4 ,to truss in the tightest and most compact way1 run a skewer under the leg-joint between the leg and the thigh1 then through the body and under the opposite leg-joint in the same way2 push the thighs up firmly close to the sides2 wind a string about the ends of the skewer1 and tie it tight4 ,treat the wings in the same way1 though in boiled fowls the points are sometimes drawn under the back1 and tied there4 ,the turkey may be boiled with or without cloth around it4 ,in either case use boiling water1 salted as for stock1 and allow twenty minutes to the pound4 ,it is usually served with oyster sauce1 but parsley or capers may be used instead4 ,,chicken ,,croquettes4 ,take all the meat from a cold roast or boiled chicken1 and chop moderately fine4 ,mince an onion very small1 and fry brown in a piece of butter the size of an egg4 ,add one small cup of stock or water2 one saltspoonful each of pepper and mace2 one teaspoonful of salt2 the juice of half a lemon2 two well-beaten eggs2 and1 if liked1 a glass of wine4 ,make into small rolls like corks1 or mold in a pear shape1 sticking in a clove for the stem when fried4 ,roll in sifted cracker-crumbs2 dip in an egg beaten with a spoonful of water1 and again in crumbs2 put in the frying-basket1 and fry in boiling lard4 ,drain on brown paper1 and pile on a napkin in serving4 ,a more delicate croquette is made by using simply the white meat1 and adding a set of calf's brains which have been boiled in salted water4 ,a cupful of boiled rice mashed fine is sometimes substituted for the brains4 ,use same seasoning as above1 adding quarter of a saltspoonful of cayenne1 omitting the wine1 and using instead half a cup of cream or milk4 ,fry as directed4 ,veal croquettes can hardly be distinguished from those of chicken4 ,,philadelphia ,,chicken ,,croquettes4 ,the croquette first given is dry when fried1 and even the second form is somewhat so1 many preferring them so4 ,for the creamy delicious veal1 sweetbread1 or chicken croquette one finds in ,philadelphia1 the following materials are necessary3 one pint of hot cream2 two even tablespoonfuls of butter2 four heaping tablespoonfuls of sifted flour2 half a teaspoonful of salt2 half a saltspoonful of white pepper2 a dust of cayenne2 half a teaspoonful of celery salt2 and one teaspoonful of onion juice4 ,scald the cream in a double boiler4 ,melt the butter in an enameled or granite saucepan1 and as it boils1 stir in the flour1 stirring till perfectly smooth4 ,add the cream very slowly1 stirring constantly as it thickens1 adding the seasoning at the last4 ,an egg may also be added1 but the croquettes are more creamy without it4 ,to half a pound of chicken chopped fine1 add one teaspoonful of lemon juice and one of minced parsley1 one beaten egg and the pint of cream sauce4 ,spread on a platter to cool1 and when cool make into shapes1 either corks or like pears2 dip in egg and crumbs1 and fry in boiling fat4 ,oyster1 sweetbread1 and veal croquettes are made by the same form1 using a pint of chopped oysters4 ,to the sweetbreads a small can of mushrooms may be added cut in bits4 ,,salmi ,,of ,,ducks ,,or ,,game4 ,cut the meat from cold roast ducks or game into small bits4 ,break the bones and trimmings1 and cover with stock or cold water1 adding two cloves1 two pepper-corns1 and a bay-leaf or pinch of sweet herbs4 ,boil till reduced to a cupful for a pint of meat4 ,mince two small onions fine1 and fry brown in two tablespoonfuls of butter2 then add two tablespoonfuls of flour and stir till deep brown1 adding to it the strained broth from the bones4 ,put in the bits of meat with one tablespoonful of lemon juice and one of ,worcestershire sauce4 ,simmer for fifteen minutes1 and at the last add1 if liked1 six or eight mushrooms and a glass of claret4 ,serve on slices of fried bread1 and garnish with fried bread and parsley4 ,,casserole ,,of ,,rice ,,and ,,meat4 ,this can be made of any kind of meat1 but is nicest of veal or poultry4 ,boil a large cup of rice till tender1 and let it cool4 ,chop fine half a pound of meat1 and season with half a teaspoonful of salt1 a small grated onion1 and a teaspoonful of minced parsley and a pinch of cayenne4 ,add a teacupful of cracker crumbs and a beaten egg1 and wet with stock or hot water enough to make it pack easily4 ,butter a tin mould1 quart size best1 and line the bottom and sides with rice about half an inch thick4 ,pack in the meat2 cover with rice1 and steam one hour4 ,loosen at edges2 turn out on hot platter1 and pour tomato sauce around it4 ,,italia',s ,,pride4 ,this is a favorite dish in the writer's family1 having been sent many years ago from ,italy by a friend who had learned its composition from her ,italian cook4 ,its name was bestowed by the children of the house4 ,one large cup of chopped meat2 two onions minced and fried brown in butter2 a pint of cold boiled macaroni or spaghetti2 a pint of fresh or cold stewed tomatoes2 one teaspoonful of salt2 half a teaspoonful of white pepper4 ,butter a pudding dish1 and put first a layer of macaroni1 then tomato1 then meat and some onion and seasoning1 continuing this till the dish is full4 ,cover with fine bread crumbs1 dot with bits of butter1 and bake for half an hour4 ,serve very hot4 ,,deviled ,,ham4 ,for this purpose use either the knuckle or any odds and ends remaining4 ,cut off all dark or hard bits1 and see that at least a quarter of the amount is fat4 ,chop as finely as possible1 reducing it almost to a paste4 ,for a pint-bowl of this1 make a dressing as follows3-- ,one even tablespoonful of sugar2 one even teaspoonful of ground mustard2 one saltspoonful of cayenne pepper2 one spoonful of butter2 one teacupful of boiling vinegar4 ,mix the sugar1 mustard1 and pepper thoroughly1 and add the vinegar little by little4 ,stir it into the chopped ham1 and pack it in small molds1 if it is to be served as a lunch or supper relish1 turning out upon a small platter and garnishing with parsley4 ,for sandwiches1 cut the bread very thin2 butter lightly1 and spread with about a teaspoonful of the deviled ham4 ,the root of a boiled tongue can be prepared in the same way4 ,if it is to be kept some time1 pack in little jars1 and pour melted butter over the top4 ,,boned ,,turkey4 ,this is a delicate dish1 and is usually regarded as an impossibility for any ordinary housekeeper2 and unless one is getting up a supper or other entertainment1 it is hardly worth while to undertake it4 ,if the legs and wings are left on1 the boning becomes much more difficult4 ,the best plan is to cut off both them and the neck1 boiling all with the turkey1 and using the meat for croquettes or hash4 ,draw only the crop and windpipe1 as the turkey is more easily handled before dressing4 ,choose a fat hen turkey of some six or seven pounds weight1 and cut off legs up to second joint1 with half the wings and the neck4 ,now1 with a very sharp knife1 make a clean cut down the entire back1 and holding the knife close to the body1 cut away the flesh1 first on one side and then another1 making a clean cut around the pope's nose4 ,be very careful1 in cutting down the breastbone1 not to break through the skin4 ,the entire meat will now be free from the bones1 save the pieces remaining in legs and wings4 ,cut out these1 and remove all sinews4 ,spread the turkey skin-side down on the board4 ,cut out the breasts1 and cut them up in long1 narrow pieces1 or as you like4 ,chop fine a pound and a half of veal or fresh pork1 and a slice of fat ham also4 ,season with one teaspoonful of salt1 a saltspoonful each of mace and pepper1 half a saltspoonful of cayenne1 and the juice of lemon4 ,cut half a pound of cold boiled smoked tongue into dice4 ,make layers of this force-meat1 putting half of it on the turkey and then the dice of tongue1 with strips of the breast between1 using force meat for the last layer4 ,roll up the turkey in a tight roll1 and sew the skin together4 ,now roll it firmly in a napkin1 tying at the ends and across in two places to preserve the shape4 ,cover it with boiling water1 salted as for stock1 putting in all the bones and giblets1 and two onions stuck with three cloves each4 ,boil four hours4 ,let it cool in the liquor4 ,take up in a pan1 lay a tin sheet on it1 and press with a heavy weight4 ,strain the water in which it was boiled1 and put in a cold place4 ,next day take off the napkin1 and set the turkey in the oven a moment to melt off any fat4 ,it can be sliced and eaten in this way1 but makes a handsomer dish served as follows3 ,remove the fat from the stock1 and heat three pints of it to boiling-point1 adding two-thirds of a package of gelatine which has been soaked in a little cold water4 ,strain a cupful of this into some pretty mold1--an ear of corn is a good shape1--and the remainder in two pans or deep plates1 coloring each with caramel1--a teaspoonful in one1 and two in the other4 ,lay the turkey on a small platter turned face down in a larger one1 and when the jelly is cold and firm1 put the molded form on top of it4 ,now cut part of the jelly into rounds with a pepper-box top or a small star-cutter1 and arrange around the mold1 chopping the rest and piling about the edge1 so that the inner platter or stand is completely concealed4 ,the outer row of jelly can have been colored red by cutting up1 and boiling in the stock for it1 half of a red beet4 ,sprigs of parsley or delicate celery-tops may be used as garnish1 and it is a very elegant-looking as well as savory dish4 ,the legs and wings can be left on and trussed outside1 if liked1 making it as much as possible in the original shape2 but it is no better1 and much more trouble4 ,,jellied ,,chicken4 ,tenderness is no object here1 the most ancient dweller in the barnyard answering equally well1 and even better than broilers4 ,draw carefully1 and if the fowl is old1 wash it in water in which a spoonful of soda has been dissolved1 rinsing in cold4 ,put on in cold water1 and season with a tablespoonful of salt and a half teaspoonful of pepper4 ,boil till the meat slips easily from the bones1 reducing the broth to about a quart4 ,strain1 and when cold1 take off the fat4 ,where any floating particles remain1 they can always be removed by laying a piece of soft paper on the broth for a moment4 ,cut the breast in long strips1 and the rest of the meat in small pieces4 ,boil two or three eggs hard1 and when cold1 cut in thin slices4 ,slice a lemon very thin4 ,dissolve half a package of gelatine in a little cold water2 heat the broth to boiling-point1 and add a saltspoonful of mace1 and if liked1 a glass of sherry1 though it is not necessary1 pouring it on the gelatine4 ,choose a pretty mold1 and lay in strips of the breast2 then a layer of egg-slices1 putting them close against the mold4 ,nearly fill with chicken1 laid in lightly2 then strain on the broth till it is nearly full1 and set in a cold place4 ,dip for an instant in hot water before turning out4 ,it is nice as a supper or lunch dish1 and very pretty in effect4 99 99 99 99 99 ,,sauces ,,and ,,salads4 ,the foundation for a large proportion of sauces is in what the ,french cook knows as a roux1 and we as drawn butter4 ,as our drawn butter is often lumpy1 or with the taste of the raw flour1 ,i give the ,french method as a security against such disaster4 ,,to ,,make ,a ,,roux4 ,melt in a saucepan a piece of butter the size of an egg1 and add two even tablespoonfuls of sifted flour2 one ounce of butter to two of flour being a safe rule4 ,stir till smooth1 and pour in slowly one pint of milk1 or milk and water1 or water alone4 ,with milk it is called cream roux1 and is used for boiled fish and poultry4 ,where the butter and flour are allowed to brown1 it is called a brown roux1 and is thinned with the soup or stew which it is designed to thicken4 ,capers added to a white roux--which is the butter and flour1 with water added--give caper sauce1 for use with boiled mutton4 ,pickled nasturtiums are a good substitute for capers4 ,two hard-boiled eggs cut fine give egg sauce4 ,chopped parsley or pickle1 and the variety of catchups and sauces1 make an endless variety2 the white roux being the basis for all of them4 ,,bread ,,sauce4 ,for this sauce boil one point of milk1 with one onion cut in pieces4 ,when it has boiled five minutes1 take out the onion1 and thicken the milk with half a pint of sifted bread-crumbs4 ,melt a teaspoonful of butter in a frying-pan2 put in half a pint of coarser crumbs1 stirring them till a light brown4 ,flavor the sauce with half a teaspoonful of salt1 a saltspoonful of pepper1 and a grate of nutmeg2 and serve with game1 helping a spoonful of the sauce1 and one of the browned crumbs4 ,the boiled onion may be minced fine and added1 and the browned crumbs omitted4 ,,celery ,,sauce4 ,wash and boil a small head of celery1 which has been cut up fine1 in one pint of water1 with half a teaspoonful of salt4 ,boil till tender1 which will require about half an hour4 ,make a cream roux1 using half a pint of milk1 and adding quarter of a saltspoonful of white pepper4 ,stir into the celery2 boil a moment1 and serve4 ,a teaspoonful of celery salt can be used1 if celery is out of season1 adding it to the full rule for cream roux4 ,cauliflower may be used in the same way as celery1 cutting it very fine1 and adding a large cupful to the sauce4 ,use either with boiled meats4 ,,mint ,,sauce4 ,look over and strip off the leaves1 and cut them as fine as possible with a sharp knife4 ,use none of the stalk but the tender tips4 ,to a cupful of chopped mint allow an equal quantity of sugar1 and half a cup of good vinegar4 ,it should stand an hour before using4 ,,cranberry ,,sauce4 ,wash one quart of cranberries in warm water1 and pick them over carefully4 ,put them in a porcelain-lined kettle1 with one pint of cold water and one pint of sugar1 and cook without stirring for half an hour1 turning then into molds4 ,this is the simplest method4 ,they can be strained through a sieve1 and put in bowls1 forming a marmalade1 which can be cut in slices when cold2 or the berries can be crushed with a spoon while boiling1 but left unstrained4 ,,apple ,,sauce4 ,pare1 core1 and quarter some apples 7sour being best71 and stew till tender in just enough water to cover them4 ,rub them through a sieve1 allowing a teacupful of sugar to a quart of strained apple1 or even less1 where intended to eat with roast pork or goose4 ,where intended for lunch or tea1 do not strain1 but treat as follows3 ,make a sirup of one large cupful of sugar and one of water for every dozen good-sized apples4 ,add half a lemon1 cut in very thin slices4 ,put in the apple2 cover closely1 and stew till tender1 keeping the quarters as whole as possible4 ,the lemon may be omitted4 ,,plain ,,pudding ,,sauce4 ,make a white roux1 with a pint of either water or milk2 but water will be very good4 ,add to it a large cup of sugar1 a teaspoonful of lemon or any essence liked1 and a wine-glass of wine4 ,vinegar can be substituted4 ,grate in a little nutmeg1 and serve hot4 ,,molasses ,,sauce4 ,this sauce is intended especially for apple dumplings and puddings4 ,one pint of molasses2 one tablespoonful of butter2 the juice of one lemon1 or a large spoonful of vinegar4 ,boil twenty minutes4 ,it may be thickened with a tablespoonful of corn-starch dissolved in a little cold water1 but is good in either case4 ,,foaming ,,sauce4 ,cream half a cup of butter till very light1 and add a heaping cup of sugar1 beating both till white4 ,set the bowl in which it was beaten into a pan of boiling water1 and allow it to melt slowly4 ,just before serving but not before1 pour into it slowly half a cup or four spoonfuls of boiling water1 stirring to a thick foam4 ,grate in nutmeg1 or use a teaspoonful of lemon essence1 and if wine is liked1 add a glass of sherry or a tablespoonful of brandy4 ,for a pudding having a decided flavor of its own1 a sauce without wine is preferable4 ,,hard ,,sauce ,beat together the same proportions of butter and sugar as in the preceding receipt2 add a tablespoonful of wine if desired2 pile lightly on a pretty dish2 grate nutmeg over the top1 and set in a cold place till used4 ,,fruit ,,sauces4 ,the sirup of any nice canned fruit may be used cold as sauce for cold puddings and blancmanges1 or heated and thickened for hot1 allowing to a pint of juice a heaping teaspoonful of corn-starch dissolved in a little cold water1 and boiling it five minutes4 ,strawberry or raspberry sirup is especially nice4 ,,plain ,,salad ,,dressing4 ,three tablespoonfuls of best olive-oil2 one tablespoonful of vinegar2 one saltspoonful each of salt and pepper mixed together2 and then1 with three tablespoonfuls of best olive-oil1 adding last the tablespoonful of vinegar4 ,this is the simplest form of dressing4 ,the lettuce1 or other salad material1 must be fresh and crisp1 and should not be mixed till the moment of eating4 ,,spanish ,,tomato ,,sauce4 ,one can of tomatoes or six large fresh ones2 two minced onions fried brown in a large tablespoonful of butter4 ,add to the tomatoes with three sprigs of parsley and thyme1 one teaspoonful of salt1 and half a one of pepper2 three cloves and two allspice1 with a small blade of mace and a bit of lemon peel1 and two lumps of sugar4 ,stew very slowly for two hours1 then rub through a sieve1 and return to the fire4 ,add two tablespoonfuls of flour1 browned with a tablespoonful of butter1 and boil up once4 ,it should be smooth and thick4 ,keep on ice1 and it will keep a week4 ,excellent4 ,,mayonnaise ,,sauce4 ,for this sauce use the yolks of three raw eggs2 one even tablespoonful of mustard2 one of sugar2 one teaspoonful of salt2 and a saltspoonful of cayenne4 ,break the egg yolks into a bowl2 beat a few strokes1 and gradually add the mustard1 sugar1 salt1 and pepper4 ,now take a pint bottle of best olive-oil1 and stir in a few drops at a time4 ,the sauce will thicken like a firm jelly4 ,when the oil is half in1 add the juice of one lemon by degrees with the remainder of the oil2 and last1 add quarter of a cup of good vinegar4 ,this will keep for weeks1 and can be used with either chicken1 salmon1 or vegetable salad4 ,a simpler form can be made with the yolk of one egg1 half a pint of oil1 and half the ingredients given above4 ,it can be colored red with the juice of a boiled beet1 or with the coral of a lobster1 and is very nice as a dressing for raw tomatoes1 cutting them in thick slices1 and putting a little of it on each slice4 ,mayonnaise may be varied in many ways1 sauce tartare being a favorite one4 ,this is simply two even tablespoonfuls of capers1 half a small onion1 and a tablespoonful of parsley1 and two gherkins or a small cucumber1 all minced fine and added to half a pint of mayonnaise4 ,this keeps a long time1 and is very nice for fried fish or plain boiled tongue4 ,,dressing ,,without ,,oil4 ,cream a small cup of butter1 and stir into it the yolks of three eggs4 ,mix together one teaspoonful of mustard1 one teaspoonful of salt1 and quarter of a saltspoonful of cayenne1 and add to the butter and egg4 ,stir in slowly1 instead of oil1 one cup of cream1 and add the juice of one lemon and half a cup of vinegar4 ,,boiled ,,dressing ,,for ,,cold ,,slaw4 ,this is good also for vegetable salads4 ,one small cup of good vinegar2 two tablespoonfuls of sugar2 half a teaspoonful each of salt and mustard2 a saltspoonful of pepper2 a piece of butter the size of a walnut2 and two beaten eggs4 ,put these all in a small saucepan over the fire1 and stir till it becomes a smooth paste4 ,have a firm1 white cabbage1 very cold1 and chopped fine2 and mix the dressing well through it4 ,it will keep several days in a cold place4 ,,chicken ,,salad4 ,boil a tender chicken1 and when cold1 cut all the meat in dice4 ,cut up white tender celery enough to make the same amount1 and mix with the meat4 ,stir into it a tablespoonful of oil with three of vinegar1 and a saltspoonful each of mustard and salt1 and let it stand an hour or two4 ,when ready to serve1 mix the whole with a mayonnaise sauce1 leaving part to mask the top2 or use the mayonnaise alone1 without the first dressing of vinegar and oil4 ,lettuce can be substituted for celery2 and where neither is obtainable1 a crisp white cabbage may be chopped fine1 and the meat of the chicken also1 and either a teaspoonful of extract of celery or celery-seed used to flavor it ,the fat of the chicken1 taken from the water in which it was boiled1 carefully melted and strained1 and cooled again1 is often used by ,southern housekeepers4 ,,salmon ,,mayonnaise4 ,carefully remove all the skin and bones from a pound of boiled salmon1 or use a small can of the sealed1 draining away all the liquid4 ,cut in small pieces1 and season with two tablespoonfuls of vinegar1 half a small onion minced fine1 and half a teaspoonful each of salt and pepper4 ,cover the bottom of the salad dish with crisp lettuce-leaves2 lay the salmon on it1 and pour on the sauce4 ,the meat of a lobster can be treated in the same way4 99 99 99 99 99 ,,eggs1 ,,cheese1 ,,and ,,breakfast ,,dishes4 ,,boiled ,,eggs4 ,let the water be boiling fast when the eggs are put in1 that it may not be checked4 ,they should have lain in warm water a few minutes before boiling1 to prevent the shells cracking4 ,allow three minutes for a soft-boiled egg2 four1 to have the white firmly set2 and ten1 for a hard-boiled egg4 ,another method is to pour boiling water on the eggs1 and let them stand for ten minutes where they will be nearly at boiling-point1 though not boiling4 ,the white and yolk are then perfectly cooked1 and of jelly-like consistency4 ,,poached ,,eggs4 ,have a deep frying-pan full of boiling water1--simmering1 not boiling furiously4 ,put in two teaspoonfuls of vinegar and a teaspoonful of salt4 ,break each egg into a cup or saucer1 allowing one for each person2 slide gently into the water1 and let them stand five minutes1 but without boiling4 ,have ready small slices of buttered toast which have been previously dipped quickly into hot water4 ,take up the eggs on a skimmer2 trim the edges evenly1 and slip off upon the toast1 serving at once4 ,for fried eggs1 see ,ham and ,eggs1 p4 #aeh4 ,,scrambled ,,eggs4 ,break half a dozen eggs into a bowl1 and beat for a minute4 ,have the frying-pan hot4 ,melt a tablespoonful of butter1 with an even teaspoonful of salt and a saltspoonful of pepper1 and turn in the eggs4 ,stir them constantly as they harden1 until they are a firm yet delicate mixture of white and yellow1 and turn into a hot dish1 serving at once4 ,a cup of milk may be added if liked4 ,the whole operation should not exceed five minutes4 ,,baked ,,eggs4 ,break the eggs into a buttered pudding-dish4 ,salt and pepper them very lightly1 and bake in a quick oven till set4 ,or turn over them a cupful of good gravy1 that of veal or poultry being especially nice1 and bake in the same way4 ,serve in the dish they were baked in4 ,,stuffed ,,eggs4 ,boil eggs for twenty minutes4 ,drop them in cold water1 and when cold1 take off the shells1 and cut the egg in two lengthwise4 ,take out the yolks carefully2 rub them fine on a plate1 and add an equal amount of deviled ham1 or of cold tongue or chicken1 minced very fine4 ,if chicken is used1 add a saltspoonful of salt and a pinch of cayenne4 ,roll the mixture into little balls the size of the yolk2 fill each white with it2 arrange on a dish with sprigs of parsley1 and use cold as a lunch dish4 ,they can also be served hot by laying them in a deep buttered pie-plate1 covering with a cream roux1 dusting thickly with bread-crumbs1 and browning in a quick oven4 ,,plain ,,omelet4 ,the pan for frying an omelet should be clean and very smooth4 ,break the eggs one by one into a cup1 to avoid the risk of a spoiled one4 ,allow from three to five1 but never over five1 for a single omelet4 ,turn them into a bowl1 and give them twelve beats with whisk or fork4 ,put butter the size of an egg into the frying-pan1 and let it run over the entire surface4 ,as it begins to boil1 turn in the eggs4 ,hold the handle of the pan in one hand1 and with the other draw the egg constantly up from the edges as it sets1 passing a knife underneath to let the butter run under4 ,shake the pan now and then to keep the omelet from scorching4 ,it should be firm at the edges1 and creamy in the middle4 ,when done1 either fold over one-half on the other1 and turn on to a hot platter to serve at once1 or set in the oven a minute to brown the top1 turning it out in a round4 ,a little chopped ham or parsley may be added4 ,the myriad forms of omelet to be found in large cook-books are simply this plain one1 with a spoonful or so of chopped mushrooms or tomatoes or green pease laid in the middle of it just before folding and serving4 ,a variation is also made by beating whites and yolks separately1 then adding half a cup of cream or milk2 doubling the seasoning given above1 and then following the directions for frying4 ,quarter of an onion and a sprig or two of parsley minced fine are a very nice addition4 ,a cupful of finely minced fish1 either fresh or salt1 makes a fish omlet4 ,chopped oysters may also be used2 and many persons like a large spoonful of grated cheese1 though this is a ,french rather than ,american taste4 ,,baked ,,omelet4 ,one large cup of milk2 five eggs2 a saltspoonful of salt2 and half a one of white pepper mixed with the last4 ,beat the eggs well1 a ,dover egg-beater being the best possible one where yolks and whites are not separated2 add the salt and pepper1 and then the milk4 ,melt a piece of butter the size of an egg in a frying-pan1 and when it boils1 pour in the egg4 ,let it stand two minutes1 or long enough to harden a little1 but do not stir at all4 ,when a little firm1 put into a quick oven1 and bake till brown4 ,it will rise very high1 but falls almost immediately4 ,serve at once on a very hot platter4 ,this omelet can also be varied with chopped ham or parsley4 ,the old-fashioned iron spider with short handle is best for baking it1 as a long-handled pan cannot be shut up in the oven4 ,this omelet can also be fried in large spoonfuls1 like pancakes1 rolling each one as done4 ,,cheese ,,fondu4 ,this preparation of grated cheese and eggs can be made in a large dish for several people1 or in portions for one1 each in a small earthen dish4 ,for one portion allow two eggs2 half a saltspoonful of salt2 a heaping tablespoonful of grated cheese2 two of milk2 and a few grains of cayenne4 ,melt a teaspoonful of butter in the dish1 and when it boils1 pour in the cheese and egg1 and cook slowly till it is well set4 ,it is served in the dish in which it is cooked1 and should be eaten at once4 ,an adaptation of this has been made by ,mattieu ,williams1 the author of the ,chemistry of ,cookery4 ,it is as follows3-- ,soak enough slices of bread to fill a quart pudding-dish1 in a pint of milk1 to which half a teaspoonful of salt and two beaten eggs have been added4 ,butter the pudding-dish and lay in the bread1 putting a thick coating of grated cheese on each slice4 ,pour what milk may remain over the top1 and bake slowly about half an hour4 ,,cheese ,,souffle4 ,melt in a saucepan two tablespoonfuls of butter1 and add to it half a teaspoonful of dry mustard2 a grain of cayenne2 a saltspoonful of white pepper2 a grate of nutmeg2 two tablespoonfuls of flour2 and stir all smooth1 adding a gill of milk and a large cupful of grated cheese4 ,stir into this as much powdered bi-carbonate of potash as will stand on a three-cent piece1 and then beat in three eggs1 yolks and whites beaten separately4 ,pour this into a buttered earthen dish2 bake in a quick oven1 and serve at once4 ,in all cases where cheese disagrees it will be found that the bi-carbonate of potash renders it harmless4 ,,to ,,boil ,,oatmeal ,,or ,,crushed ,,wheat4 ,have ready a quart of boiling water in a farina-boiler1 or use a small pail set in a saucepan of boiling water4 ,if oatmeal or any grain is boiled in a single saucepan1 it forms1 no matter how often it is stirred1 a thick crust on the bottom2 and1 as never to stir is a cardinal rule for all these preparations1 let the next one be1 a double boiler4 ,add a teaspoonful of salt to the quart of water in the inside boiler4 ,be sure it is boiling1 and then throw in one even cup of oatmeal or crushed wheat4 ,now let it alone for two hours1 only being sure that the water in the outside saucepan does not dry away1 but boils steadily4 ,when done1 each grain should be distinct1 yet jelly-like4 ,stirring makes a mere mush1 neither very attractive nor palatable4 ,if there is not time for this long boiling in the morning1 let it be done the afternoon before4 ,do not turn out the oatmeal1 but fill the outer boiler next morning1 and let it boil half an hour1 or till heated through4 ,,coarse ,,hominy4 ,treat like oatmeal1 using same amount to a quart of water1 save that it must be thoroughly washed beforehand4 ,three hours' boiling is better than two4 ,,fine ,,hominy4 ,allow a cupful to a quart of boiling1 salted water4 ,wash it in two or three waters1 put over1 and boil steadily for half an hour1 or till it will pour out easily4 ,if too thin1 boil uncovered for a short time4 ,stir in a tablespoonful of butter before sending to table4 ,any of these preparations may be cut in slices when cold1 floured on each side1 and fried brown like mush4 ,,fine ,,hominy ,,cakes4 ,one pint of cold boiled hominy2 two eggs2 a saltspoonful of salt2 and a tablespoonful of butter melted4 ,break up the hominy fine with a fork1 and add salt and butter4 ,beat the eggs1--whites and yolks separately2 add the yolks first1 and last the whites2 and either fry brown in a little butter or drop by spoonfuls on buttered plates1 and bake brown in a quick oven4 ,this is a nice side-dish at dinner4 ,oatmeal and wheat can be used in the same way at breakfast4 ,,hasty ,,pudding1 ,,or ,,mush4 ,one cup of sifted ,indian meal1 stirred smooth in a bowl with a little cold water4 ,have ready a quart of boiling water1 with a teaspoonful of salt1 and pour in the meal4 ,boil half an hour1 or till it will just pour1 stirring often4 ,to be eaten hot with butter and sirup4 ,rye or graham flour can be used in the same way4 ,if intended to fry1 pour the hot mush into a shallow pan which has been wet with cold water to prevent its sticking4 ,a spoonful of butter may be added while hot1 but is not necessary4 ,cut in thin slices when cold2 flour each side2 and fry brown in a little butter or nice drippings1 serving hot4 ,,what ,,to ,,do ,,with ,,cold ,,potatoes4 ,chop1 as for hash2 melt a tablespoonful of either butter or nice drippings in a frying-pan2 add1 for six or eight good-sized potatoes1 one even teaspoonful of salt and a saltspoonful of pepper4 ,when the fat boils1 put in the potatoes1 and fry for about ten minutes1 or until well browned4 ,as soon as they are done1 if not ready to use1 move to the back of the stove1 that they may not burn4 ,or cut each potato in lengthwise slices2 dredge on a little flour2 and fry brown on each side1 watching carefully that they do not burn4 ,the fat from two or three slices of fried salt pork may be used for these4 ,,lyonnaise ,,potatoes4 ,slice six cold boiled potatoes4 ,mince very fine an onion and two or three sprigs of parsley1--enough to fill a teaspoon4 ,melt in a frying-pan a tablespoonful of butter2 put in the onion1 and fry light brown2 then add the potatoes1 and fry to a light brown also1 turning them often4 ,put into a hot dish1 stirring in the minced parsley1 and pouring over them any butter that may be left in the pan4 ,,stewed ,,potatoes4 ,one pint of cold boiled potatoes cut in bits2 one cup of milk2 butter the size of an egg2 a heaping teaspoonful of flour4 ,melt the butter in a saucepan2 add the flour1 and cook a moment2 and pour in the milk1 an even teaspoonful of salt1 and a saltspoonful of white pepper4 ,when it boils1 add the potatoes4 ,boil a minute1 and serve4 ,,saratoga ,,potatoes4 ,pare potatoes1 and slice thin as wafers1 either with a potato-slicer or a thin-bladed1 very sharp knife4 ,lay in very cold water at least an hour before using4 ,if for breakfast1 over-night is better4 ,have boiling lard at least three inches deep in a frying kettle or pan4 ,dry the potatoes thoroughly in a towel1 and drop in a few slices at a time1 frying to a golden brown4 ,take out with a skimmer1 and lay on a double brown paper in the oven to dry1 salting them lightly4 ,they may be eaten either hot or cold4 ,three medium-sized potatoes will make a large dishful2 or1 as they keep perfectly well1 enough may be done at once for several meals1 heating them a few minutes in the oven before using4 ,,fish ,,balls4 ,one pint of cold salt fish1 prepared as on page #acf1 and chopped very fine4 ,eight good-sized1 freshly-boiled potatoes1 or enough to make a quart when mashed4 ,mash with half a teaspoonful of salt1 and a heaping tablespoonful of butter1 and1 if liked1 a teaspoonful of made mustard4 ,mix in the chopped fish1 blending both thoroughly4 ,make into small1 round cakes2 flour on each side2 and fry brown in a little drippings or fat of fried pork4 ,a nicer way is to make into round balls1 allowing a large tablespoonful to each4 ,roll in flour2 or they can be egged and crumbed like croquettes4 ,drop into boiling lard2 drain on brown paper1 and serve hot4 ,fresh fish can be used in the same way1 and is very nice4 ,breadcrumbs1 softened in milk1 can be used instead of potato1 but are not so good4 ,,fish ,,hash4 ,use either fresh fish or salt4 ,if the former1 double the measure of salt will be needed4 ,prepare and mix as in fish balls1 allowing always double the amount of fresh mashed potato that you have of fish4 ,melt a large spoonful of butter or drippings in a frying-pan4 ,when hot1 put in the fish4 ,let it stand till brown on the bottom1 and then stir4 ,do this two or three times1 letting it brown at the last1 pressing it into omelet form1 and turning out on a hot platter1 or piling it lightly4 ,,fish ,,with ,,cream4 ,one pint of cold minced fish1 either salt cod or fresh fish2 always doubling the amount of seasoning given if fresh is used4 ,melt in a frying-pan a tablespoonful of butter2 stir in a heaping one of flour1 and cook a minute2 then add a pint of milk and a saltspoonful each of salt and pepper4 ,when it boils1 stir in the fish1 and add two well-beaten eggs4 ,cook for a minute1 and serve very hot4 ,cold salmon1 or that put up unspiced1 is nice done in this way4 ,the eggs can be omitted1 but it is not as good4 ,if cream is plenty1 use part cream4 ,any cold boiled fresh fish can be used in this way4 ,,salt ,,mackerel ,,or ,,roe ,,herring4 ,soak over-night1 the skin-side up4 ,in the morning wipe dry1 and either broil1 as in general directions for broiling fish1 page #acc1 or fry brown in pork fat or drippings4 ,salted shad are treated in the same way4 ,all are better broiled4 ,,fried ,,sausages4 ,if in skins1 prick them all over with a large darning-needle or fork2 throw them into a saucepan of boiling water and boil for one minute4 ,take out1 wipe dry1 and lay in a hot frying-pan1 in which has been melted a tablespoonful of hot lard or drippings4 ,turn often4 ,as soon as brown they are done4 ,if gravy is wanted1 stir a tablespoonful of flour into the fat in the pan2 add a cup of boiling water1 and salt to taste1--about a saltspoonful1--and pour1 not over1 but around the sausages4 ,serve hot4 ,,frizzled ,,beef4 ,half a pound of smoked beef cut very thin4 ,this can be just heated in a tablespoonful of hot butter1 and then served1 or prepared as follows3-- ,pour boiling water on the beef1 and let it stand five minutes4 ,in the meantime melt in a frying-pan one tablespoonful of butter2 stir in a tablespoonful of flour1 and add slowly half a pint of milk or water4 ,put in the beef which has been taken from the water2 cook a few minutes1 and add two or three well-beaten eggs1 cooking only a minute longer4 ,it can be prepared without eggs1 or they may be added to the beef just heated in butter2 but the last method is best4 ,,veal ,,loaf4 ,three pounds of lean veal and quarter of a pound of salt pork chopped very fine4 ,mince an onion as fine as possible4 ,grate a nutmeg1 or use half a teaspoonful of powdered mace1 mixing it with an even tablespoonful of salt1 and an even saltspoonful of cayenne pepper4 ,add three well-beaten eggs1 a teacupful of milk1 and a large spoonful of melted butter4 ,mix the ingredients very thoroughly2 form into a loaf2 cover thickly with sifted bread or cracker crumbs1 and bake three hours1 basting now and then with a little butter and water4 ,when cold1 cut in thin slices1 and use for breakfast or tea4 ,it is good for breakfast with baked potatoes1 and slices of it are sometimes served around a salad4 ,a glass of wine is sometimes added before baking4 ,,meat ,,hash4 ,the ,english hash is meat cut either in slices or mouthfuls1 and warmed in the gravy2 and the ,southern hash is the same4 ,a genuine hash1 however1 requires potato1 and may be made of any sort of meat2 cold roast beef being excellent1 and cold corned beef best of all4 ,mutton is good2 but veal should always be used as a mince1 and served on toast as in the rule to be given4 ,chop the meat fine1 and allow one-third meat to two-thirds potato4 ,for corned-beef hash the potatoes should be freshly boiled and mashed4 ,for other cold meats finely-chopped cold potatoes will answer4 ,to a quart of the mixture allow a teaspoonful of salt and half a teaspoonful of pepper mixed together1 and sprinkled on the meat before chopping4 ,heat a tablespoonful of butter or nice drippings in a frying-pan2 moisten the hash with a little cold gravy or water2 and heat slowly1 stirring often4 ,it may be served on buttered toast when hot1 without browning1 but is better browned4 ,to accomplish this1 first heat through1 then set on the back of the stove1 and let it stand twenty minutes4 ,fold like an omelet1 or turn out in a round1 and serve hot4 ,,minced ,,veal4 ,chop cold veal fine1 picking out all bits of gristle4 ,to a pint-bowlful allow a large cup of boiling water2 a tablespoonful of butter and one of flour2 a teaspoonful of salt2 and a saltspoonful each of pepper and mace4 ,make a roux with the butter and flour1 and add the seasoning2 put in the veal1 and cook five minutes1 serving it on buttered toast1 made as in directions given for water toast4 ,,toast1 ,,dry ,,or ,,buttered4 ,not one person in a hundred makes good toast2 yet nothing can be simpler4 ,cut the slices of bread evenly1 and rather thin4 ,if a wire toaster is used1 several can be done at once4 ,hold just far enough from the fire to brown nicely2 and turn often1 that there may be no scorching4 ,toast to an even1 golden brown4 ,no rule will secure this1 and only experience and care will teach one just what degree of heat will do it4 ,if to be buttered dry1 butter each slice evenly as taken from the fire1 and pile on a hot plate4 ,if served without butter1 either send to table in a toast-rack1 or1 if on a plate1 do not pile together1 but let the slices touch as little as possible1 that they may not steam and lose crispness4 ,,water ,,toast4 ,have a pan of boiling hot1 well-salted water2 a teaspoonful to a quart being the invariable rule4 ,dip each slice of toast quickly into this4 ,it must not be wet1 but only moistened4 ,butter1 and pile on a hot plate4 ,poached eggs and minces are served on this form of toast1 which is also nice with fricasseed chicken4 ,,milk ,,toast4 ,scald a quart of milk in a double boiler1 and thicken it with two even tablespoonfuls of corn-starch dissolved in a little cold water1 or the same amount of flour4 ,add a teaspoonful of salt1 and a heaping tablespoonful of butter4 ,have ready a dozen slices of water toast1 which1 unless wanted quite rich1 needs no butter4 ,pour the thickened milk into a pan1 that each slice may be easily dipped into it1 and pile them when dipped in a deep dish1 pouring the rest of the milk over them4 ,serve very hot4 ,cream is sometimes used instead of milk1 in which case no thickening is put in1 and only a pint heated with a saltspoonful of salt4 99 99 99 99 99 ,,tea1 ,,coffee1 ,,etc4 ,for these a cardinal rule has already been given in ,part ,i41 but can not be enforced too often2 viz41 the necessity of fresh water boiled1 and used as soon as it boils1 that the gases which give it character and sparkle may not have had time to escape4 ,tea and coffee both should be kept from the air1 but the former even more carefully than the latter1 as the delicate flavor evaporates more quickly4 ,,tea4 ,to begin with1 never use a tin teapot if an earthen one is obtainable4 ,an even teaspoonful of dry tea is the usual allowance for a person4 ,scald the teapot with a little boiling water1 and pour it off4 ,put in the tea1 and pour on not over a cup of boiling water1 letting it stand a minute or two for the leaves to swell4 ,then fill with the needed amount of water still boiling1 this being about a small cupful to a person4 ,cover closely1 and let it stand five minutes4 ,ten will be required for ,english breakfast tea1 but never boil either1 above all in a tin pot4 ,boiling liberates the tannic acid of the tea1 which acts upon the tin1 making a compound bitter and metallic in taste1 and unfit for human stomachs4 ,,coffee4 ,the best coffee is made from a mixture of two-thirds ,java and one-third ,mocha2 the ,java giving strength1 and the ,mocha flavor and aroma4 ,the roasting must be very perfectly done4 ,if done at home1 constant stirring is necessary to prevent burning2 but all good grocers use now rotary roasters1 which brown each grain perfectly4 ,buy in small quantities unground2 keep closely covered2 and if the highest flavor is wanted1 heat hot before grinding4 ,a noted ,german chemist claims to have discovered an effectual antidote to the harmful effects of coffee1--an antidote for which he had searched for years4 ,in his experiments he discovered that the fibre of cotton1 in its natural state before bleaching1 neutralizes the harmful principle of the caffein4 ,to make absolutely harmless coffee which yet has no loss of flavor1 it is to be boiled in a bag of unbleached cheese-cloth or something equally porous4 ,in the coffee-pot of his invention1 the rounds of cotton are slipped between two cylinders of tin1 and the boiling water is poured through once or twice1 on the same principle as ,french filtered coffee4 ,the cloths must be rinsed in hot and then cold water daily and carefully dried2 and none are to be used longer than one week1 as at the end of that time1 even with careful washing1 the fibre is saturated with the harmful principle4 ,the same proportions of coffee as those given below are used1 and the pot must stand in a hot place while the water filters through4 ,for a quart of coffee allow four heaping tablespoonfuls of coffee when ground4 ,scald the coffee-pot2 mix the ground coffee with a little cold water and two or three egg-shells1 which can be dried and kept for this purpose4 ,part of a fresh egg with the shell is still better4 ,put into the hot coffee-pot1 and pour on one quart of boiling water4 ,cover tightly1 and boil five minutes2 then pour out a cupful to free the spout from grounds1 and return this to the pot4 ,let it stand a few minutes to settle1 and serve with boiled milk1 and cream if it is to be had4 ,never for appearance's sake decant coffee4 ,much of the flavor is lost by turning from one pot into another1 and the shapes are now sufficiently pretty to make the block tin ones not at all unpresentable at table4 ,where coffee is required for a large company1 allow a pound and a half to a gallon of water4 ,coffee made in a ,french filter or biggin is considered better by many2 but ,i have preferred to give a rule that may be used with certainty where ,french cooking utensils are unknown4 ,,cocoa1 ,,broma1 ,,and ,,shells4 ,the directions found on packages of these articles are always reliable4 ,the cocoa or broma should be mixed smoothly with a little boiling water1 and added to that in the saucepan2 one quart of either requiring a pint each of milk and water1 about three tablespoonfuls of cocoa1 and a small cup of sugar4 ,a pinch of salt is always a great improvement4 ,boil for half an hour4 ,,shells are merely the husk of the cocoa-nut2 and a cupful to a quart of boiling water is the amount needed4 ,boil steadily an hour1 and use with milk and sugar4 ,,chocolate4 ,this rule1 though unlike that given in cook-books generally1 makes a drink in consistency and flavor like that offered at ,maillard's or ,mendee's1 the largest chocolate manufacturers in the country4 ,scrape or grate fine two squares 7two ounces7 of ,baker's or any unsweetened chocolate4 ,add to this one small cup of sugar and a pinch of salt1 and put into a saucepan with a tablespoonful of water4 ,stir for a few minutes till smooth and glossy1 and then pour in gradually one pint of milk and one of boiling water4 ,let all boil a minute4 ,dissolve one heaping teaspoonful of corn-starch or arrow-root in a little cold water1 and add to the chocolate4 ,boil one minute1 and serve4 ,if cream can be had1 whip to a stiff froth1 allowing two tablespoonfuls of sugar and a few drops of vanilla essence to a cup of cream4 ,serve a spoonful laid on the top of the chocolate in each cup4 ,the corn-starch may be omitted1 but is necessary to the perfection of this rule1 the following of which renders the chocolate not only smooth1 but entirely free from any oily particles4 ,flavor is lost by any longer boiling1 though usually half an hour has been considered necessary4 99 99 99 99 99 ,,vegetables4 ,,potatoes4 ,to be able to boil a potato perfectly is one of the tests of a good cook1 there being nothing in the whole range of vegetables which is apparently so difficult to accomplish4 ,like the making of good bread1 nothing is simpler when once learned4 ,a good boiled potato should be white1 mealy1 and served very hot4 ,if the potatoes are old1 peel thinly with a sharp knife2 cut out all spots1 and let them lie in cold water some hours before using4 ,it is more economical to boil before peeling1 as the best part of the potato lies next the skin2 but most prefer them peeled4 ,put on in boiling water1 allowing a teaspoonful of salt to every quart of water4 ,medium-sized potatoes will boil in half an hour4 ,let them be as nearly of a size as possible1 and if small and large are cooked at the same time1 put on the large ones ten or fifteen minutes before the small4 ,when done1 pour off every drop of water2 cover with a clean towel1 and set on the back of the range to dry for a few minutes before serving4 ,the poorest potato can be made tolerable by this treatment4 ,never let them wait for other things1 but time the preparation of dinner so that they will be ready at the moment needed4 ,new potatoes require no peeling1 but should merely be well washed and rubbed4 ,,mashed ,,potatoes4 ,boil as directed1 and when dry and mealy1 mash fine with a potato-masher or large spoon1 allowing for a dozen medium-sized potatoes a piece of butter the size of an egg1 half a cup of milk1 a teaspoonful of salt1 and half a teaspoonful of white pepper4 ,the milk may be omitted if the potato is preferred dry4 ,pile lightly in a dish1 or smooth over1 and serve at once4 ,never brown in the oven1 as it destroys the good flavor4 ,,potato ,,snow4 ,mash as above1 and rub through a colander into a very hot dish1 being careful not to press it down in any way1 and serve hot as possible4 ,,baked ,,potatoes4 ,wash and scrub carefully1 as some persons eat the skin4 ,a large potato requires an hour to bake4 ,their excellence depends upon being eaten the moment they are done4 ,,potatoes ,,with ,,beef4 ,pare1 and lay in cold water at least an hour4 ,an hour before a roast of beef is done1 lay in the pan1 and baste them when the beef is basted4 ,they are very nice4 ,,potato ,,croquettes4 ,cold mashed potatoes may be used1 but fresh is better4 ,to half a dozen potatoes1 mashed as in directions given1 allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper1 and one beaten egg4 ,make in little balls or rolls2 egg and crumb1 and fry in boiling lard4 ,drain on brown paper1 and serve like chicken croquettes4 ,,sweet ,,potatoes4 ,wash carefully1 and boil without peeling from three-quarters of an hour to an hour4 ,peel1 and dry in the oven ten minutes4 ,they are better baked1 requiring about an hour for medium-sized ones4 ,,beets4 ,winter beets should be soaked over-night4 ,wash them carefully2 but never peel or even prick them1 as color and sweetness would be lost4 ,put in boiling1 salted water4 ,young beets will cook in two hours2 old ones require five or six4 ,peel1 and if large1 cut in slices1 putting a little butter on each one4 ,they can be served cold in a little vinegar4 ,,parsnips4 ,wash1 and scrape clean2 cut lengthwise in halves1 and boil an hour1 or two if very old4 ,serve whole with a little drawn butter1 or mash fine1 season well1 allowing to half a dozen large parsnips a teaspoonful of salt1 a saltspoonful of pepper1 and a tablespoonful of butter4 ,,parsnip ,,fritters4 ,three large parsnips boiled and mashed fine1 adding two well-beaten eggs1 half a teaspoonful of salt1 a saltspoonful of pepper1 two tablespoonfuls of milk1 and one heaping one of flour4 ,drop in spoonfuls1 and fry brown in a little hot butter4 ,oyster-plant fritters are made in the same way4 ,,oyster-,,plant ,,stewed4 ,scrape1 and throw at once into cold water with a little vinegar in it1 to keep them from turning black4 ,cut in small pieces1 or boil whole for an hour4 ,mash fine1 and make like parsnip fritters2 or drain the pieces dry1 and serve with drawn butter4 ,,carrots4 ,carrots are most savory boiled with corned beef for two hours4 ,they may also be boiled plain1 cut in slices1 and served with drawn butter4 ,for old carrots not less than two hours will be necessary4 ,plenty of water must be used1 and when cold the carrots are to be cut in dice4 ,melt in a saucepan a spoonful of butter2 add half a teaspoonful of salt1 a saltspoonful of pepper1 and a teaspoonful of sugar1 and when the butter boils put in the carrots1 and stir till heated through4 ,pile them in the centre of a platter1 and put around them a can of ,french peas1 which have been cooked in only a spoonful of water1 with a teaspoonful of sugar1 a spoonful of butter1 half a teaspoonful of salt1 and a dash of pepper4 ,this is a pretty and excellent dish1 and substantial as meat4 ,a cup of stock can be added to the carrots if desired1 but they are better without it4 ,,turnips4 ,pare and cut in quarters4 ,boil in well-salted water for an hour1 or until tender4 ,drain off the water1 and let them stand a few minutes to dry2 then mash fine1 allowing for about a quart a teaspoonful of salt1 half a one of pepper1 and a piece of butter the size of a walnut4 ,or they may be left in pieces1 and served with drawn butter4 ,,cabbage4 ,wash1 and look over very carefully1 and lay in cold water an hour4 ,cut in quarters1 and boil with corned beef an hour1 or till tender1 or with a small piece of salt pork4 ,drain1 and serve whole as possible4 ,a much nicer way is to boil in well-salted water1 changing it once after the first half-hour4 ,boil an hour2 take up and drain2 chop fine1 and add a teacupful of milk1 a piece of butter the size of an egg1 a teaspoonful of salt1 and half a one of pepper4 ,serve very hot4 ,for cabbage ,virginia fashion1 and the best of fashions1 too1 bake this last form in a buttered pudding-dish1 having first stirred in two or three well-beaten eggs1 and covered the top with bread-crumbs4 ,bake till brown4 ,,cauliflower4 ,wash and trim1 and boil in a bag made of mosquito-netting to keep it whole4 ,boil steadily in well-salted water for one hour4 ,dish carefully1 and pour over it a nice drawn butter4 ,any cold remains may be used as salad1 or chopped and baked1 as in rule for baked cabbage4 ,,onions4 ,if milk is plenty1 use equal quantities of skim-milk and water1 allowing a quart of each for a dozen or so large onions4 ,if water alone is used1 change it after the first half-hour1 as this prevents their turning dark2 salting as for all vegetables1 and boiling young onions one hour2 old ones1 two4 ,either chop fine1 and add a spoonful of butter1 half a teaspoonful of salt1 and a little pepper1 or serve them whole in a dressing made by heating one cup of milk with the same butter and other seasoning as when chopped4 ,put the onions in a hot dish1 pour this over them1 and serve4 ,they may also be half boiled2 then put in a buttered dish1 covered with this sauce and a layer of bread-crumbs1 and baked for an hour4 ,,winter ,,squash4 ,cut in two1 and take out the seeds and fiber4 ,half will probably be enough to cook at once4 ,cut this in pieces2 pare off the rind1 and lay each piece in a steamer4 ,never boil in water if it can be avoided1 as it must be as dry as possible4 ,steam for two hours4 ,mash fine1 or run through a vegetable sifter1 and1 for a quart or so of squash1 allow a piece of butter the size of an egg1 a teaspoonful of salt1 and a saltspoonful of pepper4 ,serve very hot4 ,,summer ,,squash1 ,,or ,,cimlins4 ,steam as directed above1 taking out the seeds1 but not peeling them4 ,mash through a colander2 season1 and serve hot4 ,if very young1 the seeds are often cooked in them4 ,half an hour will be sufficient4 ,,pease4 ,shell1 and put over in boiling1 salted water1 to which a teaspoonful of sugar has been added4 ,boil till tender1 half an hour or a little more4 ,drain off the water2 add a piece of butter the size of an egg1 and a saltspoonful of salt4 ,if the pease are old1 put a bit of soda the size of a pea in the water4 ,,field ,,pease4 ,these are generally used after drying4 ,soak over-night1 and boil two hours1 or till tender1 with or without a small piece of bacon4 ,if without1 butter as for green pease4 ,or they can be mashed fine1 rubbed through a sieve1 and then seasoned1 adding a pinch of cayenne pepper4 ,in ,virginia they are often boiled1 mashed a little1 and fried in a large cake4 ,,succotash4 ,boil green corn and beans separately4 ,cut the corn from the cob1 and season both as in either alone4 ,a nicer way1 however1 is to score the rows in half a dozen ears of corn2 scrape off the corn2 add a pint of lima or any nice green bean1 and boil one hour in a quart of boiling water1 with one teaspoonful each of salt and sugar1 and a saltspoonful of pepper4 ,let the water boil away to about a cupful2 add a spoonful of butter1 and serve in a hot dish4 ,many1 instead of butter1 use with it a small piece of pork1--about quarter of a pound2 but it is better without4 ,a spoonful of cream may be added4 ,canned corn and beans may be used2 and even dried beans and coarse hominy--the former well soaked1 and both boiled together three hours--are very good4 ,,string ,,beans4 ,string1 cut in bits1 and boil an hour if very young4 ,if old1 an hour and an half1 or even two1 may be needed4 ,drain off the water1 and season like green pease4 ,,shelled ,,beans4 ,any green bean may be used in this way1 lima and butter beans being the nicest4 ,put on in boiling1 salted water1 and boil not less than one hour4 ,season like string beans4 ,,green ,,corn4 ,husk1 and pick off all the silk4 ,boil in well-salted water1 and serve on the cob1 wrapped in a napkin1 or cut off and seasoned like beans4 ,cutting down through each row gives1 when scraped off1 the kernel without the hull4 ,,green-,,corn ,,fritters4 ,one pint of green corn grated4 ,this will require about six ears4 ,mix with this1 half a cup of milk1 two well-beaten eggs1 half a cup of flour1 one teaspoonful of salt1 half a teaspoonful of pepper1 and a tablespoonful of melted butter4 ,fry in very small cakes in a little hot butter1 browning well on both sides4 ,serve very hot4 ,,corn ,,pudding4 ,one pint of cut or grated corn1 one pint of milk1 two well-beaten eggs1 one teaspoonful of salt1 and a saltspoonful of pepper4 ,butter a pudding-dish1 and bake the mixture half an hour4 ,canned corn can be used in the same way4 ,,egg-,,plant4 ,peel1 cut in slices half an inch thick1 and lay them in well-salted water for an hour4 ,wipe dry2 dip in flour or meal1 and fry brown on each side4 ,fifteen minutes will be needed to cook sufficiently4 ,the slices can be egged and crumbed before frying1 and are nicer than when merely floured4 ,,egg-,,plant ,,fritters4 ,peel the egg-plant1 and take out the seeds4 ,boil for an hour in well-salted water4 ,drain as dry as possible2 mash fine1 and prepare precisely like corn fritters4 ,,baked ,,egg-,,plant4 ,peel1 and cut out a piece from the top2 remove the seeds1 and fill the space with a dressing like that for ducks1 fitting in the piece cut out4 ,bake an hour1 basting with a spoonful of butter melted in a cup of water1 and dredging with flour between each basting4 ,it is very nice4 ,,asparagus4 ,wash1 and cut off almost all of the white end4 ,tie up in small bundles2 put into boiling1 salted water1 and cook till tender1--about half an hour1 or more if old4 ,make some slices of water toast1 as in rule given1 using the water in which the asparagus was boiled2 lay the slices on a hot platter1 and the asparagus upon them1 pouring a spoonful of melted butter over it4 ,the asparagus may be cut in little bits1 and1 when boiled1 a drawn butter poured over it1 or served on toast1 as when left whole4 ,cold asparagus may be cut fine1 and used in an omelet1 or simply warmed over4 ,,spinach4 ,not less than a peck is needed for a dinner for three or four4 ,pick over carefully1 wash1 and let it lie in cold water an hour or two4 ,put on in boiling1 salted water1 and boil an hour1 or until tender4 ,take up in a colander1 that it may drain perfectly4 ,have in a hot dish a piece of butter the size of an egg1 half a teaspoonful of salt1 a saltspoonful of pepper1 and1 if liked1 a tablespoonful of vinegar4 ,chop the spinach fine1 and put in the dish1 stirring in this dressing thoroughly4 ,a teacupful of cream is often added4 ,any tender greens1 beet or turnip tops1 kale1 c41 are treated in this way2 kale1 however1 requiring two hours' boiling4 ,,artichokes4 ,cut off the outside leaves2 trim the bottom2 throw into boiling1 salted water1 with a teaspoonful of vinegar in it1 and boil an hour4 ,season1 and serve like turnips1 or with drawn butter poured over them4 ,,tomatoes ,,stewed4 ,pour on boiling water to take off the skins2 cut in pieces1 and stew slowly for half an hour2 adding for a dozen tomatoes a tablespoonful of butter1 a teaspoonful of salt1 a saltspoonful of pepper1 and a teaspoonful of sugar4 ,where they are preferred sweet1 two tablespoonfuls of sugar will be necessary4 ,they may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water1 or with half a cup of rolled cracker or bread crumbs4 ,canned tomatoes are stewed in the same way4 ,,baked ,,tomatoes4 ,take off the skins2 lay the tomatoes in a buttered pudding-dish2 put a bit of butter on each one4 ,mix a teaspoonful of salt1 and a saltspoonful of pepper1 with a cup of bread or cracker crumbs1 and cover the top4 ,bake an hour4 ,or cut the tomatoes in bits1 and put a layer of them and one of seasoned crumbs1 ending with crumbs4 ,dot the top with bits of butter1 that it may brown well1 and bake in the same way4 ,canned tomatoes are almost equally good4 ,thin slices of well-buttered bread may be used instead of crumbs4 ,,fried ,,tomatoes4 ,cut in thick slices4 ,mix in a plate half a teacupful of flour1 a saltspoonful of salt1 and half a one of pepper2 and dip each slice in this1 frying brown in hot butter4 ,,broiled ,,tomatoes4 ,prepare as for frying1 and broil in a wire broiler1 putting a bit of butter on each slice when brown1 and serving on a hot dish or on buttered toast4 ,,rice4 ,wash in cold water1 changing it at least twice4 ,it is better if allowed to soak an hour4 ,drain1 and throw into a good deal of boiling1 salted water1 allowing not less than two quarts to a cupful of rice4 ,boil twenty minutes1 stirring now and then4 ,pour into a colander1 that every drop of water may drain off1 and then set it at the back of the stove to dry for ten minutes4 ,in this way every grain is distinct1 yet perfectly tender4 ,if old1 half an hour's boiling may be required4 ,test by biting a grain at the end of twenty minutes4 ,if tender1 it is done4 ,,rice ,,croquettes4 ,where used as a vegetable with dinner1 to a pint of cold boiled rice allow a tablespoonful of melted butter and one or two well-beaten eggs4 ,mix thoroughly4 ,a pinch of cayenne or a little chopped parsley may be added4 ,make in the shape of corks2 egg and crumb1 and fry a golden brown4 ,,macaroni4 ,never wash macaroni if it can be avoided4 ,break in lengths of three or four inches and throw into boiling1 salted water1 allowing quarter of a pound for a dinner for three or four4 ,boil for half an hour1 and drain off the water4 ,it may be served plain with tomato sauce1 or simply buttered1 or with drawn butter poured over it4 ,,macaroni ,,with ,,cheese4 ,boil as directed4 ,make a pint of white sauce or roux1 as on p4 #afi1 using milk if it can be had1 though water answers4 ,have a cupful of good grated cheese4 ,butter a pudding-dish4 ,put in a layer of macaroni1 one of sauce1 and one of cheese1 ending with cheese4 ,dust the top with sifted bread or cracker crumbs1 dot with bits of butter1 and bake fifteen minutes in a quick oven4 ,it can be baked in the same way without cheese1 or with simply a cup of milk and two eggs added1 making a sort of pudding4 99 99 99 99 99 ,,bread ,,and ,,breakfast ,,cakes4 ,,bread-,,making ,,and ,,flour4 ,much of the health1 and consequently much of the happiness1 of the family depends upon good bread3 therefore no pains should be spared in learning the best method of making1 which will prove easiest in the end4 ,yeast1 flour1 kneading1 and baking must each be perfect1 and nothing in the whole range of cooking is of such prime importance4 ,once master the problem of yeast1 and the first form of wheat bread1 and endless varieties of both bread and breakfast cakes can be made4 ,the old and the new process flour--the former being known as the ,st4 ,louis1 and the latter as ,haxall flour--are now to be had at all good grocers2 and from either good bread may be made1 though that from the latter keeps moist longer4 ,potapsco flour is of the same quality as the ,st4 ,louis4 ,it contains more starch than the ,st4 ,louis1 and for this reason requires1 even more than that1 the use in the family of coarser or graham flour at the same time2 white bread alone not being as nutritious or strengthening1 for reasons given in ,part ,i4 ,graham flour is fast being superseded by a much better form1 prepared principally by the ,health ,food ,company in ,new ,york1 in which the entire grain1 save the husk1 is ground as fine as the ordinary flour1 thus doing away with the coarseness that many have objected to in graham bread4 ,flour made by the new process swells more than that by the old1 and a little less quantity--about an eighth less--is therefore required in mixing and kneading4 ,as definite rules as possible are given for the whole operation2 but experience alone can insure perfect bread1 changes of temperature affecting it at once1 and baking being also a critical point4 ,pans made of thick tin1 or1 better still1 of ,russia iron1 ten inches long1 four or five wide1 and four deep1 make the best-shaped loaf1 and one requiring a reasonably short time to bake4 ,,yeast4 ,ingredients3 ,one teacupful of lightly broken hops2 one pint of sifted flour2 one cupful of sugar2 one tablespoonful of salt2 four large or six medium-sized potatoes2 and two quarts of boiling water4 ,boil the potatoes1 and mash them fine4 ,at the same time1 having tied the hops in a little bag1 boil them for half an hour in the two quarts of water1 but in another saucepan4 ,mix the flour1 sugar1 and salt well together in a large mixing-bowl1 and pour on the boiling hop-water1 stirring constantly4 ,now add enough of this to the mashed potato to thin it till it can be poured1 and mix all together1 straining it through a sieve to avoid any possible lumps4 ,add to this1 when cool1 either a cupful of yeast left from the last1 or of baker's yeast1 or a ,twin ,brothers' yeast cake dissolved in a little warm water4 ,let it stand till partly light1 and then stir down two or three times in the course of five or six hours1 as this makes it stronger4 ,at the end of that time it will be light4 ,keep in a covered stone jar1 or in glass cans4 ,by stirring in corn-meal till a dough is made1 and then forming it in small cakes and drying in the sun1 dry yeast is made1 which keeps better than the liquid in hot weather4 ,crumb1 and soak in warm water half an hour before using4 ,potato yeast is made by omitting hops and flour1 but mashing the potatoes fine with the same proportion of other ingredients1 and adding the old yeast1 when cool1 as before4 ,it is very nice1 but must be made fresh every week2 while the other1 kept in a cool place1 will be good a month4 ,,bread4 ,for four loaves of bread of the pan-size given above1 allow as follows3 ,four quarts of flour2 one large cup of yeast2 one tablespoonful of salt1 one of sugar1 and one of butter or lard2 one pint of milk mixed with one of warm water1 or one quart of water alone for the wetting4 ,sift the flour into a large pan or bowl4 ,put the sugar1 salt1 and butter in the bottom of the bread pan or bowl1 and pour on a spoonful or two of boiling water1 enough to dissolve all4 ,add the quart of wetting1 and the yeast4 ,now stir in slowly two quarts of the flour2 cover with a cloth1 and set in a temperature of about #ge deg4 to rise until morning4 ,bread mixed at nine in the evening will be ready to mould into loaves or rolls by six the next morning4 ,in summer it would be necessary to find a cool place2 in winter a warm one1--the chief point being to keep the temperature even4 ,if mixed early in the morning1 it is ready to mold and bake in the afternoon1 from seven to eight hours being all it should stand4 ,this first mixture is called a sponge2 and1 if only a loaf of graham or rye bread is wanted1 one quart of it can be measured1 and thickened with other flour as in the rules given hereafter4 ,to finish as wheat bread1 stir in enough flour from the two quarts remaining to make a dough4 ,flour the molding-board very thickly1 and turn out4 ,now begin kneading1 flouring the hands1 but after the dough is gathered into a smooth lump1 using as little flour as may be4 ,knead with the palm of the hand as much as possible4 ,the dough quickly becomes a flat cake4 ,fold it over1 and keep on1 kneading not less than twenty minutes2 half an hour being better4 ,make into loaves2 put into the pans2 set them in a warm place1 and let them rise from thirty to forty-five minutes1 or till they have become nearly double in size4 ,bake in an oven hot enough to brown a teaspoonful of flour in one minute2 spreading the flour on a bit of broken plate1 that it may have an even heat4 ,loaves of this size will bake in from forty-five to sixty minutes4 ,then take them from the pans2 wrap in thick cloths kept for the purpose and stand them1 tilted up against the pans till cold4 ,never lay hot bread on a pine table1 as it will sweat1 and absorb the pitchy odor and taste2 but tilt1 so that air may pass around it freely4 ,keep well covered in a tin box or large stone pot1 which should be wiped out every day or two1 and scalded and dried thoroughly now and then4 ,pans for wheat bread should be greased very lightly2 for graham or rye1 much more1 as the dough sticks and clings4 ,instead of mixing a sponge1 all the flour may be molded in and kneaded at once1 and the dough set to rise in the same way4 ,when light1 turn out4 ,use as little flour as possible1 and knead for fifteen minutes2 less time being required1 as part of the kneading has already been done4 ,,graham ,,bread4 ,one quart of wheat sponge2 one even quart of graham flour2 half a teacupful of brown sugar or molasses2 half a teaspoonful of soda dissolved in a little hot water2 and half a teaspoonful of salt4 ,pour the sponge in a deep bowl2 stir in the molasses1 c1 and lastly the flour1 which must never be sifted4 ,the mixture should be so stiff1 that the spoon moves with difficulty4 ,bake in two loaves for an hour or an hour and a quarter1 graham requiring longer baking than wheat4 ,if no sponge can be spared1 make as follows3 ,one pint of milk or water2 half a cup of sugar or molasses2 half a cup of yeast2 one teaspoonful of salt2 one cup of wheat flour2 two cups of graham4 ,warm the milk or water2 add the yeast and other ingredients1 and then the flour2 and set in a cool place--about #fj deg4 ,fahrenheit--over-night1 graham bread souring more easily than wheat4 ,early in the morning stir well2 put into two deep1 well-greased pans2 let it rise an hour in a warm place1 and bake one hour4 ,,graham ,,muffins4 ,these are made by the same rule as the bread4 ,fill the muffin-pans two-thirds full2 let them rise till even with the top of the pans1 which will take about an hour2 and bake in a quick oven twenty minutes4 ,to make them a little nicer1 a large spoonful of melted butter may be added1 and two beaten eggs4 ,this will require longer to rise1 as butter clogs the air-cells1 and makes the working of the yeast slower4 ,the quantities given for bread will make two dozen muffins4 ,,rye ,,bread4 ,this bread is made by nearly the same rule as the graham1 either using wheat sponge1 or setting one over-night1 but is kneaded slightly4 ,follow the rule just given1 substituting rye for graham1 but use enough rye to make a dough which can be turned out4 ,it will take a quart4 ,use wheat flour for the molding-board and hands1 as rye is very sticky2 and knead only long enough to get into good shape4 ,raise1 and bake as in rule for graham bread4 ,,rye ,,muffins4 ,make by above rule1 but use only one pint of rye flour1 adding two eggs and a spoonful of melted butter1 and baking in the same way4 ,a set of earthen cups are excellent for both these and graham muffins1 as the heat in baking is more even4 ,they are used also for pop-overs1 ,sunderland puddings1 and some small cakes4 ,,brown ,,bread4 ,sift together into a deep bowl one even cup of ,indian meal1 two heaping cups of rye flour1 one even teaspoonful of salt1 and one of soda4 ,to one pint of hot water add one cup of molasses1 and stir till well mixed4 ,make a hole in the middle of the meal1 and stir in the molasses and water1 beating all till smooth4 ,butter a tin pudding-boiler1 or a three-pint tin pail1 and put in the mixture1 setting the boiler into a kettle or saucepan of boiling water4 ,boil steadily for four hours1 keeping the water always at the same level4 ,at the end of that time1 take out the boiler1 and set in the oven for fifteen minutes to dry and form a crust4 ,turn out1 and serve hot4 ,milk may be used instead of water1 or the same mixture raised over-night with half a cup of yeast1 and then steamed4 ,,plain ,,rolls4 ,a pint-bowlful of bread dough will make twelve small rolls4 ,increase amount of dough if more are desired4 ,flour the molding-board lightly1 and work into the dough a piece of butter or lard the size of an egg4 ,knead not less than fifteen minutes1 and cut into round cakes1 which may be flattened and folded over1 if folded or pocket rolls are wanted4 ,in this case put a bit of butter or lard the size of a pea between the folds4 ,for a cleft or ,french roll make the dough into small round balls1 and press a knife-handle almost through the center of each4 ,put them about an inch apart in well-buttered pans1 and let them rise an hour and a half before baking4 ,they require more time to rise than large loaves1 as1 being small1 heat penetrates them almost at once1 and thus there is very little rising in the oven4 ,bake in a quick oven twenty minutes4 ,,parker-,,house ,,rolls4 ,two quarts of flour2 one pint of milk2 butter the size of an egg2 one tablespoonful of sugar2 one teacupful of good yeast2 one teaspoonful of salt4 ,boil the milk1 and add the butter1 salt1 and sugar4 ,sift the flour into a deep bowl1 and1 when the milk is merely blood-warm1 stir together with enough of the flour to form a batter or sponge4 ,do this at nine or ten in the evening1 and set in a cool place1 from #ej deg4 to #fj deg44 ,next morning about nine mix in the remainder of the flour2 turn on to the molding-board2 and knead for twenty minutes1 using as little flour as possible4 ,return to the bowl1 and set in cool place again till about four in the afternoon4 ,knead again for fifteen minutes2 roll out1 and cut into rounds1 treating them as in plain rolls4 ,let them rise one hour1 and bake twenty minutes4 ,one kneading makes a good breakfast roll2 but1 to secure the peculiar delicacy of a ,parker-,house1 two are essential1 and they are generally baked as a folded or pocket roll4 ,if baked round1 make the dough into a long roll on the board2 cut off small pieces1 and make into round balls with the hand1 setting them well apart in the pan4 ,,soda ,,and ,,cream ,,of ,,tartar ,,biscuit4 ,one quart of flour2 one even teaspoonful of salt2 one teaspoonful of soda1 and two of cream of tartar2 a piece of lard or butter the size of an egg2 and a large cup of milk or water4 ,mix the soda1 cream of tartar1 and salt with the flour1 having first mashed them fine1 and sift all together twice4 ,rub the shortening in with the hands till perfectly fine4 ,add the milk2 mix and roll out as quickly as possible2 cut in rounds1 and bake in a quick oven4 ,if properly made1 they are light as puffs2 but their success depends upon thorough and rapid mixing and baking4 ,,baking-,,powder ,,biscuit4 ,make as above1 using two heaping teaspoonfuls of baking powder1 instead of the soda and cream of tartar4 ,,beaten ,,biscuit4 ,three pints of sifted flour2 one cup of lard2 one teaspoonful of salt4 ,rub the lard and flour well together1 and make into a very stiff dough with about a cup of milk or water3 a little more may be necessary4 ,beat the dough with a rolling-pin for half an hour1 or run through the little machine that comes for the purpose4 ,make into small biscuit1 prick several times1 and bake till brown4 ,,wafers4 ,one pint of sifted flour2 a piece of butter the size of a walnut2 half a teaspoonful of salt4 ,rub butter and flour together1 and make into dough with half a cup of warm milk4 ,beat half an hour with the rolling-pin4 ,then take a bit of it no larger than a nut1 and roll to the size of a saucer4 ,they can not be too thin4 ,flour the pans lightly1 and bake in a quick oven from five to ten minutes4 ,,waffles4 ,one pint of flour2 one teaspoonful of baking powder2 half a teaspoonful of salt2 three eggs2 butter the size of an egg2 and one and a quarter cups of milk4 ,sift salt and baking powder with the flour2 rub in the butter4 ,mix and add the beaten yolks and milk1 and last stir in the whites which have been beaten to a stiff froth4 ,bake at once in well-greased waffle-irons4 ,by using two cups of milk1 the mixture is right for pancakes4 ,if sour milk is used1 substitute soda for the baking powder4 ,sour cream makes delicious waffles4 ,,rice ,,or ,,hominy ,,waffles4 ,one pint of warm boiled rice or hominy2 one cup of sweet or sour milk2 butter the size of a walnut2 three eggs2 one teaspoonful of salt and one of soda sifted with one pint of flour4 ,stir rice and milk together2 add the beaten yolks2 then the flour1 and last the whites beaten stiff4 ,by adding a small cup more of milk1 rice pancakes can be made4 ,boiled oatmeal or wheaten grits may be substituted for the rice4 ,,breakfast ,,puffs ,,or ,,pop-,,overs4 ,one pint of flour1 one pint of milk1 and one egg4 ,stir the milk into the flour2 beat the egg very light1 and add it1 stirring it well in4 ,meantime have a set of gem-pans well buttered1 heating in the oven4 ,put in the dough 7the material is enough for a dozen puffs71 and bake for half an hour in a very hot oven4 ,this is one of the simplest but most delicate breakfast cakes made4 ,ignorant cooks generally spoil several batches by persisting in putting in baking powder or soda1 as they can not believe that the puffs will rise without4 ,,short-,,cake4 ,one quart of flour2 one teaspoonful of salt and two of baking powder sifted with the flour2 one cup of butter1 or half lard and half butter2 one large cup of hot milk4 ,rub the butter into the flour4 ,add the milk1 and roll out the dough1 cutting in small square cakes and baking to a light brown4 ,for a strawberry or peach short-cake have three tin pie-plates buttered2 roll the dough to fit them1 and bake quickly4 ,fill either1 when done1 with a quart of strawberries or raspberries mashed with a cup of sugar1 or with peaches cut fine and sugared1 and served hot4 ,,corn ,,bread4 ,two cups of corn meal2 one cup of flour2 one teaspoonful of soda and one of salt2 one heaping tablespoonful of butter2 a teacup full of sugar2 three eggs2 two cups of sour milk1 the more creamy the better4 ,if sweet milk is used1 substitute baking powder for soda4 ,sift meal1 flour1 soda1 and salt together2 beat the yolks of the eggs with the sugar2 add the milk1 and stir into the meal2 melt the butter1 and stir in1 beating hard for five minutes4 ,beat the whites stiff1 and stir in1 and bake at once either in one large1 round loaf1 or in tin pie-plates4 ,the loaf will need half an hour or a little more2 the pie-plates1 not over twenty minutes4 ,this can be baked as muffins1 or1 by adding another cup of milk1 becomes a pancake mixture4 ,,hoe-,,cake4 ,one quart of corn meal2 one teaspoon full of salt2 one tablespoonful of melted lard2 one large cup of boiling water4 ,melt the lard in the water4 ,mix the salt with the meal1 and pour on the water1 stirring it into a dough4 ,when cool1 make either into one large oval cake or two smaller ones1 and bake in the oven to a bright brown1 which will take about half an hour2 or make in small cakes1 and bake slowly on a griddle1 browning well on each side4 ,genuine hoe-cake is baked before an open fire on a board4 ,,buckwheat ,,cakes4 ,two cups of buckwheat flour2 one of wheat flour2 one of corn meal2 half a cup of yeast2 one teaspoonful of salt2 one quart of boiling water4 ,mix the corn meal and salt1 and pour on the boiling water very slowly1 that the meal may swell4 ,as soon as merely warm1 stir in the sifted flour and yeast4 ,all buckwheat may be used1 instead of part wheat flour4 ,beat well1 cover1 and put in a cool place1--about #fj deg44 ,in the morning stir well1 and add half a teaspoonful of soda dissolved in a little warm water4 ,grease the griddle with a bit of salt pork on a fork1 or a very little drippings rubbed over it evenly1 but never have it floating with fat1 as many cooks do4 ,drop in large spoonfuls1 and bake and serve few at a time1 or they will become heavy and unfit to eat4 ,if a cupful of the batter is saved1 no yeast need be used for the next baking1 and in cold weather this can be done for a month4 ,,huckleberry ,,cake4 ,one quart of flour2 one teaspoonful of salt and two of baking powder sifted with the flour2 one pint of huckleberries2 half a cup of butter2 two eggs2 two cups of sweet milk2 two cups of sugar4 ,cream the butter1 and add the sugar and yolks of eggs2 stir in the milk1 and add the flour slowly2 then beating the whites of the eggs stiff1 and adding them4 ,have the huckleberries picked over1 washed1 dried1 and well dusted with flour4 ,stir them in last of all2 fill the pans three-quarters full1 and bake in a moderate oven for about half an hour4 ,,apple ,,cake4 ,make as above2 but1 instead of huckleberries1 use one pint of sour1 tender apples1 cut in thin slices4 ,it is a delicious breakfast or tea cake4 ,,brown-,,bread ,,brewis4 ,dry all bits of crust or bread in the oven1 browning them nicely4 ,to a pint of these1 allow one quart of milk1 half a cup of butter1 and a teaspoonful of salt4 ,boil the milk2 add the butter and salt1 and then the browned bread1 and simmer slowly for fifteen minutes1 or until perfectly soft4 ,it is very nice4 ,bits of white bread or sea biscuit can be used in the same way4 ,,crisped ,,crackers4 ,split large soft crackers1 what is called the ,boston cracker being best2 butter them well as for eating2 lay the buttered halves in baking-pans1 and brown in a quick oven4 ,good at any meal4 ,,sour ,,bread4 ,if1 by any mishap1 bread has soured a little1 make into water toast or brewis1 adding a teaspoonful of soda to the water or milk4 ,,to ,,use ,,dry ,,bread4 ,brown in the oven every scrap that is left1 seeing that it does not scorch4 ,roll while hot and crisp1 and sift1 using the fine crumbs for croquettes1 c41 and the coarser ones for puddings and pancakes4 ,keep dry in glass jars2 or tin cans will answer4 ,,bread ,,pancakes4 ,one cup of coarse crumbs1 soaked over-night in a quart of warm milk1 or milk and water4 ,in the morning mash fine1 and run through a sieve4 ,add three eggs well beaten1 half a cup of flour1 a large spoonful of sugar1 a teaspoonful of salt1 and1 if liked1 a little nutmeg4 ,if the bread was in the least sour1 add a teaspoonful of soda dissolved in a little warm water4 ,bake like pancakes1 but more slowly4 ,,to ,,freshen ,,stale ,,bread ,,or ,,rolls4 ,wrap in a cloth1 and steam for ten or fifteen minutes in a steamer4 ,then dry in the oven4 ,rolls or biscuits may have the top crust wet with a little melted butter1 and then brown a minute after steaming4 99 99 99 99 99 ,,cake4 ,,cake-,,making4 ,in all cake-making1 see that every thing is ready to your hand1--pans buttered1 or papered if necessary2 flour sifted2 all spices and other materials on your working-table2 and the fire in good order4 ,no matter how plain the cake1 there is a certain order in mixing1 which1 if followed1 produces the best result from the materials used2 and this order is easily reduced to rules4 ,first1 always cream the butter2 that is1 stir it till light and creamy4 ,if very cold1 heat the bowl a little1 but never enough to melt1 only to soften the butter4 ,second1 add the sugar to the butter1 and mix thoroughly4 ,third1 if eggs are used1 beat yolks and whites separately for a delicate cake2 add yolks to sugar and butter1 and beat together a minute4 ,for a plain cake1 beat yolks and whites together 7a ,dover egg-beater doing this better than any thing else can71 and add to butter and sugar4 ,fourth1 if milk is used1 add this4 ,fifth1 stir in the measure of flour little by little1 and beat smooth4 ,flavoring may be added at any time4 ,if dry spices are used1 mix them with the sugar4 ,always sift baking powder with the flour4 ,if soda and cream of tartar are used1 sift the cream of tartar with the flour1 and dissolve the soda in a little milk or warm water4 ,for very delicate cakes1 powdered sugar is best4 ,for gingerbreads and small cakes or cookies1 light brown answers4 ,where fruit cake is to be made1 raisins should be stoned and chopped1 and currants washed and dried1 the day beforehand4 ,a cup of currants being a nice and inexpensive addition to buns or any plain cake1 it is well to prepare several pounds at once1 drying thoroughly1 and keeping in glass jars4 ,being the very dirtiest article known to the storeroom1 currants require at least three washings in warm water1 rubbing them well in the hands4 ,then spread them out on a towel1 and proceed to pick out all the sticks1 grit1 small stones1 and legs and wings to be found2 then put the fruit into a slow oven1 and dry it carefully1 that none may scorch4 ,in baking1 a moderate oven is one in which a teaspoonful of flour will brown while you count thirty2 a quick one1 where but twelve can be counted4 ,the cup used in all these receipts is the ordinary kitchen cup1 holding half a pint4 ,the measures of flour are1 in all cases1 of sifted flour1 which can be sifted by the quantity1 and kept in a wooden pail4 ,prepared flour is especially nice for doughnuts and plain cakes4 ,no great variety of receipts is given1 as every family is sure to have one enthusiastic cake-maker who gleans from all sources2 and this book aims to give fuller space to substantials than to sweets4 ,half the energy spent by many housekeepers upon cake would insure the perfect bread1 which1 nine times out of ten1 is not found upon their tables1 and success in which they count an impossibility4 ,if cake is to be made1 however1 let it be done in the most perfect way2 seeing only that bread is first irreproachable4 ,,sponge ,,cake4 ,one pound of the finest granulated1 or of powdered1 sugar2 half a pound of sifted flour2 ten eggs2 grated rind of two lemons1 and the juice of one2 and a saltspoonful of salt4 ,break the eggs1 yolks and whites separately1 and beat the yolks to a creamy froth4 ,beat the whites till they can be turned upside down without spilling4 ,put yolks and whites together1 and beat till blended2 then add the sugar slowly2 then the lemon rind and juice and the salt1 and last the flour4 ,whisk together as lightly and quickly as possible4 ,turn into either three buttered bread-pans of the size given on p4 #bja1 or bake in a large loaf1 as preferred4 ,fill the pans two-thirds full1 and1 when in the oven1 do not open it for ten minutes4 ,bake about half an hour1 and test by running a clean broom-straw into the loaf4 ,if it comes out dry1 they are done4 ,turn out1 and cool on a sieve1 or on the pans turned upside down4 ,,rolled ,,jelly ,,cake4 ,three eggs1 yolks and whites beaten separately2 one heaped cup of sugar2 one scant cup of flour in which a teaspoonful of baking powder and a pinch of salt have been sifted2 quarter of a cup of boiling water4 ,mix as in sponge cake2 add the water last1 and bake in a large roasting-pan1 spreading the batter as thinly as possible4 ,it will bake in ten minutes4 ,when done1 and while still hot1 spread with any acid jelly1 and roll carefully from one side4 ,this cake is nice for lining ,charlotte-,russe molds also4 ,for that purpose the water may be omitted1 its only use being to make the cake roll more easily4 ,,cup ,,cake4 ,one cup of butter2 two cups of sugar2 four eggs1 yolks and whites beaten separately2 one cup of milk2 three and a half cups of flour2 a grated nutmeg1 or a teaspoonful of vanilla or lemon2 and a heaping teaspoonful of baking powder4 ,cream the butter2 add the sugar1 and then the yolks2 then the milk and the whites1 and last the flour1 in which the baking powder has been sifted4 ,bake half an hour1 either in two brick loaves or one large one4 ,it is nice1 also1 baked in little tins4 ,half may be flavored with essence1 and the other half with a teaspoonful of mixed spice1--half cinnamon1 and the rest mace and allspice4 ,by using a heaping tablespoonful of yellow ginger1 this becomes a delicious sugar gingerbread1 or1 with mixed spices and ginger1 a spice gingerbread4 ,this cake with the variations upon it makes up page after page in the large cook-books4 ,use but half a cup of butter1 and you have a plain ,cup ,cake4 ,add a cup of currants and one of chopped raisins1 and it is plain ,fruit ,cake1 needing to bake one hour4 ,bake on ,washington-pie tins1 and you have the foundation for ,cream and ,jelly ,cakes4 ,a little experience1 and then invention1 will show you how varied are the combinations1 and how one page in your cook-book can do duty for twenty4 ,,pound ,,cake4 ,one pound of sugar2 one pound of flour2 three-quarters of a pound of butter2 nine eggs2 one teaspoonful of baking powder1 and one of lemon extract2 one nutmeg grated4 ,cream the butter1 and add half the flour1 sifting the baking powder with the other half4 ,beat the yolks to a creamy foam1 and add2 and then the sugar1 beating hard4 ,have the whites a stiff froth1 and stir in1 adding flavoring and remainder of flour4 ,bake in one large loaf for one hour1 letting the oven be moderate4 ,frost1 if liked4 ,,fruit ,,cake4 ,one pound of butter2 one pound of sugar2 one pound and a quarter of sifted flour2 ten eggs2 two nutmegs grated2 a tablespoonful each of ground cloves1 cinnamon1 and allspice2 a teaspoonful of soda2 a cup of brandy or wine1 and one of dark molasses2 one pound of citron2 two pounds of stoned and chopped raisins1 and two of currants washed and dried4 ,dredge the prepared fruit with enough of the flour to coat it thoroughly4 ,to have the cake very dark and rich looking1 brown the flour a little1 taking great care not to scorch it4 ,cream the butter1 and add the sugar1 in which the spices have been mixed2 then the beaten yolks of eggs2 then the whites beaten to a stiff froth1 and the flour4 ,dissolve the soda in a very little warm water1 and add4 ,now stir in the fruit4 ,have either one large1 round pan1 or two smaller ones4 ,put at least three thicknesses of buttered letter-paper on the sides and bottom2 turn in the mixture1 and bake for three hours in a moderate oven4 ,cover with thick paper if there is the least danger of scorching4 ,this will keep1 if well frosted1 for two years4 ,,dover ,,cake4 ,one pound of flour2 one pound of sugar2 half a pound of butter2 one teacup of milk2 six eggs2 one teaspoonful of baking powder2 one grated nutmeg4 ,cream the butter2 add first sugar1 then beaten yolks of eggs and milk1 then whites of eggs beaten to a stiff froth1 and last the flour4 ,bake forty-five minutes in a large dripping-pan1 sifting fine sugar over the top1 and cut in small squares2 or it may be baked in one round loaf1 and frosted on the bottom1 or in small tins4 ,half a pound of citron cut fine is often added4 ,,white ,,or ,,silver ,,cake4 ,half a cup of butter2 a heaping cupful of powdered sugar2 two cups of flour1 with a teaspoonful of baking powder sifted in2 half a cup of milk2 whites of six eggs2 one teaspoonful of almond extract4 ,cream the butter1 and add the flour1 beating till it is a smooth paste4 ,beat the whites to a stiff froth1 and add the sugar and essence4 ,now mix both quickly1 and bake in a sheet about an inch and a half thick4 ,about half an hour will be needed4 ,frost while hot1 with one white of egg1 beaten ten minutes with a small cup of sifted powdered sugar1 and juice of half a lemon4 ,this frosting hardens very quickly4 ,before it is quite hard1 divide it into oblong or square pieces1 scoring at intervals with the back of a large knife4 ,the milk can be omitted if a richer cake is wanted4 ,it may also be baked in jelly-cake tins2 one small cocoanut grated1 and mixed with one cup of sugar1 and spread between1 and the whole frosted4 ,or beat the white of an egg with one cup of sugar1 and the juice of one large or two small oranges1 and spread between4 ,either form is delicious4 ,,gold ,,cake4 ,one cup of sugar2 half a cup of butter2 two cups of flour2 yolks of six eggs2 grated rind and juice of a lemon or orange2 half a teaspoonful of soda1 mixed with the flour1 and sifted twice4 ,cream the butter2 add the sugar1 then the beaten yolks and the flour1 beating hard for several minutes4 ,last1 add the lemon or orange juice1 and bake like silver cake2 frosting1 if liked4 ,if frosting is made for either or both cakes1 the extra yolks may be used in making this one1 eight being still nicer than six4 ,,bread ,,cake4 ,two cups or a pint-bowlful of raised dough ready for baking2 one cup of butter2 two cups of sugar2 one teaspoonful of ground cinnamon1 or half a nutmeg grated2 three eggs2 one teaspoonful of soda in quarter of a cup of warm water1 and half a cup of flour4 ,cream the butter1 and add the sugar4 ,then put in the bread dough1 and work together till well mixed4 ,the hand is best for this1 though it can be done with a wooden spoon4 ,add the eggs1 then the flour1 and last the soda4 ,let it stand in a warm place for one hour1 and bake in a moderate oven forty-five minutes1 testing with a broom-straw4 ,a pound of stoned and chopped raisins is a nice addition4 ,omitting them1 and adding flour enough to roll out1 makes an excellent raised doughnut or bun4 ,let it rise two hours2 then cut in shapes1 and fry in boiling lard4 ,or1 for buns1 bake in a quick oven1 and1 a minute before taking out1 brush the top with a spoonful of sugar and milk mixed together4 ,,plain ,,buns4 ,one pint-bowlful of dough2 one cup of sugar2 butter the size of an egg2 one teaspoonful of cinnamon4 ,boll the dough thin4 ,spread the butter upon it4 ,mix sugar and cinnamon together1 and sprinkle on it4 ,now turn over the edges of the dough carefully to keep the sugar in1 and press and work gently for a few minutes1 that it may not break through4 ,knead till thoroughly mixed4 ,roll out2 cut like biscuit1 and let them rise an hour1 baking in a quick oven4 ,the same rule can be used for raised doughnuts4 ,,doughnuts4 ,first put on the lard1 and let it be heating gradually4 ,to test it when hot1 drop in a bit of bread2 if it browns as you count twenty1 it is right4 ,never let it boil furiously1 or scorch4 ,this is the rule for all frying1 whether fritters1 croquettes1 or cakes4 ,one quart of flour into which has been sifted a teaspoonful of salt1 and one of soda if sour milk is used1 or two of baking powder if sweet milk4 ,if cream can be had1 use part cream1 allowing one large cup of milk1 or cream and milk4 ,one heaping cup of fine brown sugar2 one teaspoonful of ground cinnamon1 and half a one of mace or nutmeg2 use one spoonful of butter1 if you have no cream1 stirring it into the sugar4 ,add two or three beaten eggs2 mixing all as in general directions for cake4 ,they can be made without eggs4 ,roll out2 cut in shapes1 and fry brown1 taking them out with a fork into a sieve set over a pan that all fat may drain off4 ,cut thin1 and baked brown in a quick oven1 these make a good plain cooky4 ,,ginger ,,snaps4 ,one cup of butter and lard or dripping mixed1 or dripping alone can be used2 one cup of molasses2 one cup of brown sugar2 two teaspoonfuls of ginger1 and one each of clove1 allspice1 and mace2 one teaspoonful of salt1 and one of soda dissolved in half a cup of hot water2 one egg4 ,stir together the shortening1 sugar1 molasses1 and spice4 ,add the soda1 and then sifted flour enough to make a dough1--about three pints4 ,turn on to the board1 and knead well4 ,take about quarter of it1 and roll out thin as a knife-blade4 ,bake in a quick oven4 ,they will bake in five minutes1 and will keep for months4 ,by using only four cups of flour1 this can be baked in a loaf as spiced gingerbread2 or it can be rolled half an inch thick1 and baked as a cooky4 ,in this1 as in all cakes1 experience will teach you many variations4 ,,plain ,,gingerbread4 ,two cups of molasses2 one of sour milk2 half a cup of lard or drippings2 four cups of flour2 two teaspoonfuls of ginger1 and one of cinnamon2 half a teaspoonful of salt2 one egg1 and a teaspoonful of soda4 ,mix molasses and shortening2 add the spice and egg1 then the milk1 and last the flour1 with soda sifted in it4 ,bake at once in a sheet about an inch thick for half an hour4 ,try with a broom-straw4 ,good hot for lunch with chocolate4 ,a plain cooky is made by adding flour enough to roll out4 ,the egg may be omitted4 ,,jumbles4 ,the richest jumbles are made from either the rule for ,pound or ,dover ,cake1 with flour enough added to roll out4 ,the ,cup-,cake rule makes good but plainer ones4 ,make rings1 either by cutting in long strips and joining the ends1 or by using a large and small cutter4 ,sift sugar over the top1 and bake a delicate brown4 ,by adding a large spoonful of yellow ginger1 any of these rules become hard sugar-gingerbread1 and all will keep for a long time4 ,,drop ,,cakes4 ,any of the rules last mentioned become drop cakes by buttering muffin-tins or tin sheets1 and dropping a teaspoonful of these mixtures into them4 ,if on sheets1 let them be two inches apart4 ,sift sugar over the top1 and bake in a quick oven4 ,they are done as soon as brown4 ,,cream ,,cakes4 ,one pint of boiling water in a saucepan4 ,melt in it a piece of butter the size of an egg4 ,add half a teaspoonful of salt4 ,while still boiling1 stir in one large cup of flour1 and cook for three minutes4 ,take from the fire2 cool ten minutes2 then break in1 one by one1 six eggs1 and beat till smooth4 ,have muffin-pans buttered1 or large baking-sheets4 ,drop a spoonful of the mixture on them1 allowing room to spread1 and bake half an hour in a quick oven4 ,cool on a sieve1 and1 when cool1 fill with a cream made as below4 ,,filling ,,for ,,cream ,,cakes4 ,one pint of milk1 one cup of sugar1 two eggs1 half a cup of flour1 and a piece of butter the size of a walnut4 ,mix the sugar and flour1 add the beaten eggs1 and beat all till smooth4 ,stir into the boiling milk with a teaspoonful of salt1 and boil for fifteen minutes4 ,when cold1 add a teaspoonful of vanilla or lemon4 ,make a slit in each cake1 and fill with the cream4 ,corn-starch may be used instead of flour4 ,this makes a very nice filling for plain cup cake baked on jelly-cake tins4 ,,meringues1 ,,or ,,kisses4 ,whites of three eggs beaten to a stiff froth2 quarter of a pound of sifted powdered sugar2 a few drops of vanilla4 ,add the sugar to the whites4 ,have ready a hard-wood board which fits the oven4 ,wet the top well with boiling water1 and cover it with sheets of letter-paper4 ,drop the meringue mixture on this in large spoonfuls1 and set in a very slow oven4 ,the secret of a good meringue is to dry1 not bake2 and they should be in the oven at least half an hour4 ,take them out when dry4 ,slip a thin1 sharp knife under each one1 and put two together2 or scoop out the soft part very carefully1 and fill with a little jelly or with whipped cream4 ,,pastry ,,and ,,pies4 ,in the first place1 don't make either1 except very semi-occasionally4 ,pastry1 even when good1 is so indigestible that children should never have it1 and their elders but seldom4 ,a nice short-cake made as on p4 #bji1 and filled with stewed fruit1 or with fresh berries mashed and sweetened1 is quite as agreeable to eat1 and far more wholesome4 ,but1 as people will both make and eat pie-crust1 the best rules known are given4 ,butter1 being more wholesome than lard1 should always be used if it can be afforded4 ,a mixture of lard and butter is next best4 ,clarified dripping makes a good crust for meat pies1 and cream can also be used4 ,for dumplings nothing can be better than a light biscuit-crust1 made as on p4 #bjh4 ,it is also good for meat pies4 ,,plain ,,pie-,,crust4 ,one quart of flour2 one even teacup of lard1 and one of butter2 one teacup of ice-water or very cold water2 and a teaspooonful of salt4 ,rub the lard and salt into the flour till it is dry and crumbly4 ,add the ice-water1 and work to a smooth dough4 ,wash the butter1 and have it cold and firm as possible4 ,divide it in three parts4 ,roll out the paste1 and dot it all over with bits from one part of the butter4 ,sprinkle with flour1 and roll up4 ,roll out1 and repeat till the butter is gone4 ,if the crust can now stand on the ice for half an hour1 it will be nicer and more flaky4 ,this amount will make three good-sized pies4 ,enough for the bottom crusts can be taken off after one rolling in of butter1 thus making the top crust richer4 ,lard alone will make a tender1 but not a flaky1 paste4 ,,puff ,,paste4 ,one pound of flour2 three-quarters of a pound of butter2 one teacupful of ice-water2 one teaspoonful of salt1 and one of sugar2 yolk of one egg4 ,wash the butter2 divide into three parts1 reserving a bit the size of an egg2 and put it on the ice for an hour4 ,rub the bit of butter1 the salt1 and sugar1 into the flour1 and stir in the ice-water and egg beaten together4 ,make into a dough1 and knead on the molding-board till glossy and firm3 at least ten minutes will be required4 ,roll out into a sheet ten or twelve inches square4 ,cut a cake of the ice-cold butter in thin slices1 or flatten it very thin with the rolling-pin4 ,lay it on the paste1 sprinkle with flour1 and fold over the edges4 ,press it in somewhat with the rolling-pin1 and roll out again4 ,always roll from you4 ,do this again and again till the butter is all used1 rolling up the paste after the last cake is in1 and then putting it on the ice for an hour or more4 ,have filling all ready1 and let the paste be as nearly ice-cold as possible when it goes into the oven4 ,there are much more elaborate rules2 but this insures handsome paste4 ,make a plainer one for the bottom crusts4 ,cover puff paste with a damp cloth1 and it may be kept on the ice a day or two before baking4 ,,patties ,,from ,,puff ,,paste4 ,roll the paste about a third of an inch thick1 and cut out with a round or oval cutter about two inches in diameter4 ,take a cutter half an inch smaller1 and press it into the piece already cut out1 so as to sink half-way through the crust3 this to mark out the top piece4 ,lay on tins1 and bake to a delicate brown4 ,they should treble in thickness by rising1 and require from twenty minutes to half an hour to bake4 ,when done1 the marked-out top can easily be removed4 ,take out the soft inside1 and fill with sweetmeats for dessert1 or with minced chicken or oysters prepared as on p4 #adj4 ,,grandmother',s ,,apple ,,pie4 ,line a deep pie-plate with plain paste4 ,pare sour apples1--greenings are best2 quarter1 and cut in thin slices4 ,allow one cup of sugar1 and quarter of a grated nutmeg mixed with it4 ,fill the pie-plate heaping full of the sliced apple1 sprinkling the sugar between the layers4 ,it will require not less than six good-sized apples4 ,wet the edges of the pie with cold water2 lay on the cover1 and press down securely1 that no juice may escape4 ,bake three-quarters of an hour1 or a little less if the apples are very tender4 ,no pie in which the apples are stewed beforehand can compare with this in flavor4 ,if they are used1 stew till tender1 and strain4 ,sweeten and flavor to taste4 ,fill the pies1 and bake half an hour4 ,,dried-,,apple ,,pies4 ,wash one pint of dried apples1 and put in a porcelain kettle with two quarts of warm water4 ,let them stand all night4 ,in the morning put on the fire1 and stew slowly for an hour4 ,then add one pint of sugar1 a teaspoonful of dried lemon or orange rind1 or half a fresh lemon sliced1 and half a teaspoonful of cinnamon4 ,stew half an hour longer1 and then use for filling the pies4 ,the apple can be strained if preferred1 and a teaspoonful of butter added4 ,this quantity will make two pies4 ,dried peaches are treated in the same way4 ,,lemon ,,pies4 ,three lemons1 juice of all and the grated rind of two2 two cups of sugar2 three cups of boiling water2 three tablespoonfuls of corn-starch dissolved in a little cold water2 three eggs2 a piece of butter the size of an egg4 ,pour the boiling water on the dissolved corn-starch1 and boil for five minutes4 ,add the sugar and butter1 the yolks of the eggs beaten to a froth1 and last the lemon juice and rind4 ,line the plates with crust1 putting a narrow rim of it around each one4 ,pour in the filling1 and bake half an hour4 ,beat the whites to a stiff froth2 add half a teacup of powdered sugar and ten drops of lemon extract1 and1 when the pie is baked1 spread this on4 ,the heat will cook it sufficiently1 but it can be browned a moment in the oven4 ,if to be kept a day1 do not make the frosting till just before using4 ,the whites will keep in a cold place4 ,orange pie can be made in the same way4 ,,sweet-,,potato ,,pie ,,or ,,pudding4 ,one pound of hot1 boiled sweet potato rubbed through a sieve2 one cup of butter2 one heaping cup of sugar2 half a grated nutmeg2 one glass of brandy2 a pinch of salt2 six eggs4 ,add the sugar1 spice1 and butter to the hot potato4 ,beat whites and yolks separately1 and add1 and last the brandy4 ,line deep plates with nice paste1 making a rim of puff paste4 ,fill with the mixture1 and bake till the crust is done1--about half an hour4 ,wickedly rich1 but very delicious4 ,irish potatoes can be treated in the same way1 and are more delicate4 ,,squash ,,or ,,pumpkin ,,pie4 ,prepare and steam as in directions on p4 #aid4 ,strain through a sieve4 ,to a quart of the strained squash add one quart of new milk1 with a spoonful or two of cream if possible2 one heaping cup of sugar into which has been stirred a teaspoonful of salt1 a heaping one of ginger1 and half a one of cinnamon4 ,mix this with the squash1 and add from two to four well-beaten eggs4 ,bake in deep plates lined with plain pie-crust4 ,they are done when a knife-blade on being run into the middle comes out clean4 ,about forty minutes will be enough4 ,for pumpkin pie half a cup of molasses may be added1 and the eggs can be omitted1 substituting half a cup of flour mixed with the sugar and spice before stirring in4 ,a teaspoonful of butter can also be added4 ,,cherry ,,and ,,berry ,,pies4 ,have a very deep plate1 and either no under crust save a rim1 or a very thin one4 ,allow a cup of sugar to a quart of fruit1 but no spices4 ,stone cherries4 ,prick the upper crust half a dozen times with a fork to let out the steam4 ,for rhubarb or pie-plant pies1 peel the stalks2 cut them in little bits1 and fill the pie4 ,bake with an upper crust4 ,,custard ,,pie4 ,line and rim deep plates with pastry1 a thin custard pie being very poor4 ,beat together a teacupful of sugar1 four eggs1 and a pinch of salt1 and mix slowly with one quart of milk4 ,fill the plate up to the pastry rim after it is in the oven1 and bake till the custard is firm1 trying1 as for squash pies1 with a knife-blade4 ,,mince-,,meat ,,for ,,pies4 ,two pounds of cold roast or boiled beef1 or a small beef-tongue1 boiled the day beforehand1 cooled and chopped2 one pound of beef-suet1 freed from all strings1 and chopped fine as powder2 two pounds of raisins stoned and chopped2 one pound of currants washed and dried2 six pounds of chopped apples2 half a pound of citron cut in slips2 two pounds of brown sugar2 one pint of molasses2 one quart of boiled cider2 one pint of wine or brandy1 or a pint of any nice sirup from sweet pickles may be substituted2 two heaping tablespoonfuls of salt2 one teaspoonful of pepper2 three tablespoonfuls of ground cinnamon2 two of allspice2 one of clove2 one of mace2 three grated nutmegs2 grated rind and juice of three lemons2 a cupful of chopped1 candied orange or lemon peel4 ,mix spices and salt with sugar1 and stir into the meat and suet4 ,add the apples1 and then the cider and other wetting1 stirring very thoroughly4 ,lastly1 mix in the fruit4 ,fill and bake as in apple pies4 ,this mince-meat will keep two months easily4 ,if it ferments at all1 put over the fire in a porcelain-lined kettle1 and boil half an hour4 ,taste1 and judge for yourselves whether more or less spice is needed4 ,butter can be used instead of suet1 and proportions varied to taste4 ,,rammekins1 ,,or ,,cheese ,,straws4 ,one pound of puff paste2 one cup of good grated cheese4 ,roll the paste half an inch thick2 sprinkle on half the cheese2 press in lightly with the rolling-pin2 roll up1 and roll out again1 using the other half of the cheese4 ,fold1 and roll about a third of an inch thick4 ,cut in long1 narrow strips1 four or five inches long and half an inch wide1 and bake in a quick oven to a delicate brown4 ,excellent with chocolate at lunch1 or for dessert with fruit4 99 99 99 99 99 ,,puddings ,,boiled ,,and ,,baked4 ,for boiled puddings a regular pudding-boiler holding from three pints to two quarts is best1 a tin pail with a very tight-fitting cover answering instead1 though not as good4 ,for large dumplings a thick pudding-cloth--the best being of ,canton flannel1 used with the nap-side out--should be dipped in hot water1 and wrung out1 dredged evenly and thickly with flour1 and laid over a large bowl4 ,from half to three-quarters of a yard square is a good size4 ,in filling this1 pile the fruit or berries on the rolled-out crust which has been laid in the middle of the cloth1 and gather the edges of the paste evenly over it4 ,then gather the cloth up1 leaving room for the dumpling to swell1 and tying very tightly4 ,in turning out1 lift to a dish2 press all the water from the ends of the cloth2 untie and turn away from the pudding1 and lay a hot dish upon it1 turning over the pudding into it1 and serving at once1 as it darkens or falls by standing4 ,in using a boiler1 butter well1 and fill only two-thirds full that the mixture may have room to swell4 ,set it in boiling water1 and see that it is kept at the same height1 about an inch from the top4 ,cover the outer kettle that the steam may be kept in4 ,small dumplings1 with a single apple or peach in each1 can be cooked in a steamer4 ,puddings are not only much more wholesome1 but less expensive than pies4 ,,apple ,,dumpling4 ,make a crust1 as for biscuit1 or a potato-crust as follows3 ,three large potatoes1 boiled and mashed while hot4 ,add to them two cups of sifted flour and one teaspoonful of salt1 and mix thoroughly4 ,now chop or cut into it one small cup of butter1 and mix into a paste with about a teacupful of cold water4 ,dredge the board thick with flour1 and roll out1--thick in the middle1 and thin at the edges4 ,fill1 as directed1 with apples pared and quartered1 eight or ten good-sized ones being enough for this amount of crust4 ,boil for three hours4 ,turn out as directed1 and eat with butter and sirup or with a made sauce4 ,peaches pared and halved1 or canned ones drained from the sirup1 can be used4 ,in this case1 prepare the sirup for sauce1 as on p4 #agb4 ,blueberries are excellent in the same way4 ,,english ,,plum ,,pudding1 ,,or ,,christmas ,,pudding4 ,one pound of raisins stoned and cut in two2 one pound of currants washed and dried2 one pound of beef-suet chopped very fine2 one pound of bread-crumbs2 one pound of flour2 half a pound of brown sugar2 eight eggs2 one pint of sweet milk2 one teaspoonful of salt2 a tablespoonful of cinnamon2 two grated nutmegs2 a glass each of wine and brandy4 ,prepare the fruit1 and dredge thickly with flour4 ,soak the bread in the milk2 beat the eggs1 and add4 ,stir in the rest of the flour1 the suet1 and last the fruit4 ,boil six hours either in a cloth or large mold4 ,half the amounts given makes a good-sized pudding2 but1 as it will keep three months1 it might be boiled in two molds4 ,serve with a rich sauce4 ,,any-,,day ,,plum ,,pudding4 ,one cup of sweet milk2 one cup of molasses2 one cup each of raisins and currants2 one cup of suet chopped fine1 or1 instead1 a small cup of butter2 one teaspoonful of salt1 and one of soda1 sifted with three cups of flour2 one teaspoonful each of cinnamon and allspice4 ,mix milk1 molasses1 suet1 and spice2 add flour1 and then the fruit4 ,put in a buttered mold1 and boil three hours4 ,eat with hard or liquid sauce4 ,a cupful each of prunes and dates or figs can be substituted for the fruit1 and is very nice2 and the same amount of dried apple1 measured after soaking and chopping1 is also good4 ,or the fruit can be omitted altogether1 in which case it becomes ,troy ,pudding4 ,,batter ,,pudding1 ,,boiled ,,or ,,baked4 ,two cups of flour in which is sifted a heaping teaspoonful of baking powder1 two cups of sweet milk1 four eggs1 one teaspoonful of salt4 ,stir the flour gradually into the milk1 and beat hard for five minutes4 ,beat yolks and whites separately1 and then add to batter4 ,have the pudding-boiler buttered4 ,pour in the batter1 and boil steadily for two hours4 ,it may also be baked an hour in a buttered pudding-dish4 ,serve at once1 when done1 with a liquid sauce4 ,,sunderland ,,puddings4 ,are merely puffs or pop-overs eaten with sauce4 ,see p4 #bji4 ,,bread ,,pudding4 ,one cup of dried and rolled bread-crumbs1 or one pint of fresh ones2 one quart of milk2 two eggs2 one cup of sugar2 half a teaspoonful of cinnamon2 a little grated nutmeg2 a saltspoonful of salt4 ,soak the crumbs in the milk for an hour or two2 mix the spice and salt with the sugar1 and beat the eggs with it1 stirring them slowly into the milk4 ,butter a pudding-dish2 pour in the mixture2 and bake half an hour1 or till done4 ,try with a knife-blade1 as in general directions4 ,the whites may be kept out for a meringue1 allowing half a teacup of powdered sugar to them4 ,by using fresh bread-crumbs and four eggs1 this becomes what is known as ,queen of ,puddings4 ,as soon as done1 spread the top with half a cup of any acid jelly1 and cover with the whites which have been beaten stiff1 with a teacupful of sugar4 ,brown slightly in the oven4 ,half a pound of raisins may be added4 ,,bread-,,and-,,butter ,,pudding4 ,fill a pudding-dish two-thirds full with very thin slices of bread and butter4 ,a cupful of currants or dried cherries may be sprinkled between the slices4 ,make a custard of two eggs beaten with a cup of sugar2 add a quart of milk1 and pour over the bread4 ,cover with a plate1 and set on the back of the stove an hour2 then bake from half to three-quarters of an hour4 ,serve very hot1 as it falls when cool4 ,,bread-,,and-,,apple ,,pudding4 ,butter a deep pudding-dish1 and put first a layer of crumbs1 then one of any good acid apple1 sliced rather thin1 and so on till the dish is nearly full4 ,six or eight apples and a quart of fresh crumbs will fill a two-quart dish4 ,dissolve a cup of sugar and one teaspoonful of cinnamon in one pint of boiling water1 and pour into the dish4 ,let the pudding stand half an hour to swell2 then bake till brown1--about three-quarters of an hour1--and eat with liquid sauce4 ,it can be made with slices of bread and butter1 instead of crumbs4 ,,bird',s-,,nest ,,pudding4 ,wash one teacupful of tapioca1 and put it in one quart of cold water to soak for several hours4 ,pare and core as many good apples as will fit in a two-quart buttered pudding-dish4 ,when the tapioca is softened1 add a cupful of sugar1 a pinch of salt1 and half a teaspoonful of cinnamon1 and pour over the apples4 ,bake an hour1 and eat with or without sauce4 ,,tapioca ,,pudding4 ,one quart of milk2 one teacupful of tapioca2 three eggs2 a cup of sugar2 a teaspoonful of salt2 a tablespoonful of butter2 a teaspoonful of lemon extract4 ,wash the tapioca1 and soak in the milk for two hours1 setting it on the back of the stove to swell4 ,beat eggs and sugar together1 reserving whites for a meringue if liked2 melt the butter1 and add1 and stir into the milk4 ,bake half an hour4 ,sago pudding is made in the same way4 ,,tapioca ,,cream4 ,one teacupful of tapioca washed and soaked over-night in one pint of warm water4 ,next morning add a quart of milk and a teaspoonful of salt1 and boil in a milk-boiler for two hours4 ,just before taking it from the fire1 add a tablespoonful of butter1 a teaspoonful of vanilla1 and three eggs beaten with a cup of sugar4 ,the whites may be made in a meringue4 ,pour into a glass dish which has had warm water standing in it1 to prevent cracking1 and eat cold4 ,rice or sago cream is made in the same way4 ,,plain ,,rice ,,pudding4 ,one cup of rice2 three pints of milk2 one heaping cup of sugar2 one teaspoonful of salt4 ,wash the rice well4 ,butter a two-quart pudding-dish1 and stir rice1 sugar1 and salt together4 ,pour on the milk4 ,grate nutmeg over it1 and bake for three hours4 ,very good4 ,,minute ,,pudding4 ,one quart of milk2 one pint of flour2 two eggs2 one teaspoonful of salt4 ,boil the milk in a double boiler4 ,beat the eggs1 and add the flour slowly1 with enough of the milk to make it smooth4 ,stir into the boiling milk1 and cook it half an hour4 ,eat with liquid sauce or sirup4 ,it is often made without eggs4 ,,corn-,,starch ,,pudding4 ,one quart of milk2 four tablespoonfuls of corn-starch2 one cup of sugar2 three eggs2 a teaspoonful each of salt and vanilla4 ,boil the milk2 dissolve the corn-starch in a little cold milk1 and add4 ,cook five minutes1 and add the eggs and flavoring beaten with the sugar4 ,turn into a buttered dish1 and bake fifteen minutes1 covering then with a meringue made of the whites1 or cool in molds1 in this case using only the whites of the eggs4 ,the yolks can be made in a custard to pour around them4 ,a cup of grated cocoanut can be added1 or two teaspoonfuls of chocolate stirred smooth in a little boiling water4 ,,gelatine ,,pudding4 ,four eggs2 one pint of milk2 one cup of sugar2 a saltspoonful of salt2 a teaspoonful of lemon or vanilla2 a third of a box of gelatine4 ,soak the gelatine a few minutes in a little cold water1 and then dissolve it in three-quarters of a cup of boiling water4 ,have ready a custard made from the milk and yolks of the eggs4 ,beat the yolks and sugar together1 and stir into the boiling milk4 ,when cold1 add the gelatine water and the whites of the eggs beaten very stiff4 ,pour into molds4 ,it is both pretty and good4 ,,cabinet ,,pudding4 ,one quart of milk2 half a package of gelatine2 a teaspoonful each of salt and vanilla2 a cup of sugar4 ,boil the milk2 soak the gelatine fifteen minutes in a little cold water2 dissolve in the boiling milk1 and add the sugar and salt4 ,now butter a ,charlotte-,russe mold thickly4 ,cut slips of citron into leaves or pretty shapes1 and stick on the mold4 ,fill it lightly with any light cake1 either plain or rich4 ,strain on the gelatine and milk1 and set in a cold place4 ,turn out before serving4 ,delicate crackers may be used instead of cake4 ,,corn-,,meal ,,or ,,indian ,,pudding4 ,one quart of milk2 one cup of sifted corn meal2 one cup of molasses 7not sirup72 one teaspoonful of salt4 ,stir meal1 salt1 and molasses together4 ,boil the milk1 and add slowly4 ,butter a pudding-dish1 and pour in the mixture2 adding1 after it is set in the oven1 one cup of cold milk poured over the top4 ,bake three hours in a moderate oven4 99 99 99 99 99 ,,custards1 ,,creams1 ,,jellies1 ,,etc4 ,,baked ,,custard4 ,one quart of milk2 four eggs2 one teacup of sugar2 half a teaspoonful of salt2 nutmeg4 ,boil the milk4 ,beat the eggs very light1 and add the sugar and salt4 ,pour on the milk very slowly1 stirring constantly4 ,bake in a pudding-dish or in cups4 ,if in cups1 set them in a baking-pan1 and half fill it with boiling water4 ,grate nutmeg over each4 ,the secret of a good custard is in slow baking and the most careful watching4 ,test often with a knife-blade1 and do not bake an instant after the blade comes out smooth and clean4 ,to be eaten cold4 ,six eggs are generally used2 but four are plenty4 ,,boiled ,,custard4 ,one quart of milk2 three or four eggs2 one cup of sugar2 one teaspoonful of vanilla2 half a teaspoonful of salt2 one teaspoonful of corn-starch4 ,boil the milk4 ,dissolve the corn-starch in a little cold water1 and boil in the milk five minutes4 ,it prevents the custard from curdling1 which otherwise it is very apt to do4 ,beat the eggs and sugar well together1 stir into the milk1 and add the salt and flavoring4 ,take at once from the fire1 and1 when cool1 pour either into a large glass dish1 covering with a meringue of the whites1 or into small glasses with a little jelly or jam at the bottom of each4 ,or the whites can be used in making an apple-float1 as below1 and the yolks for the custard4 ,for ,cocoanut ,custard add a cup of grated cocoanut2 for ,chocolate1 two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water4 ,,tipsy ,,pudding4 ,make a boiled custard as directed4 ,half fill a deep dish with any light1 stale cake4 ,add to a teacup of wine a teacup of boiling water1 and pour over it4 ,add the custard just before serving4 ,,apple ,,float4 ,six good1 acid apples stewed and strained4 ,when cold1 add a teacupful of sugar1 half a teaspoonful of vanilla1 and the beaten whites of three or four eggs4 ,serve at once4 ,,blancmange4 ,one quart of milk2 one cup of sugar2 half a package of gelatine2 half a teaspoonful of salt2 a teaspoonful of any essence liked4 ,soak the gelatine ten minutes in half a cup of cold water4 ,boil the milk1 and add gelatine and the other ingredients4 ,strain into molds1 and let it stand in a cold place all night to harden4 ,for chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water4 ,,spanish ,,cream4 ,make a blancmange as on p4 #bch2 but1 just before taking from the fire1 add the yolks of four eggs1 and then strain4 ,the whites can be used for meringues4 ,,whipped ,,cream4 ,one pint of rich cream2 one cup of sugar2 one glass of sherry or ,madeira4 ,mix all1 and put on the ice an hour1 as cream whips much better when chilled4 ,using a whip-churn enables it to be done in a few minutes2 but a fork or egg-beater will answer4 ,skim off all the froth as it rises1 and lay on a sieve to drain1 returning the cream which drips away to be whipped over again4 ,set on the ice a short time before serving4 ,,charlotte ,,russe4 ,make a sponge cake as on p4 #baf1 and line a ,charlotte mold with it1 cutting a piece the size of the bottom1 and fitting the rest around the sides4 ,fill with cream whipped as above1 and let it stand on the ice to set a little4 ,this is the easiest form of ,charlotte4 ,it is improved by the beaten whites of three eggs stirred into the cream4 ,flavor with half a teaspoonful of vanilla if liked4 ,,bavarian ,,cream4 ,whip a pint of cream to a stiff froth4 ,boil a pint of rich milk with a teacupful of sugar1 and add a teaspoonful of vanilla4 ,soak half a box of gelatine for an hour in half a cup of warm water1 and add to the milk4 ,add the yolks of four eggs beaten smooth1 and take from the fire instantly4 ,when cold and just beginning to thicken1 stir in the whipped cream4 ,put in molds1 and set in a cold place4 ,this can be used also for filling ,charlotte ,russe4 ,for chocolate add chocolate as directed in rule for boiled custard2 for coffee1 one teacup of clear1 strong coffee4 ,,strawberry ,,cream4 ,three pints of strawberries mashed fine4 ,strain the juice1 and add a heaping cup of sugar1 and then gelatine soaked as above1 and dissolved in a teacup of boiling water4 ,add the pint of whipped cream1 and pour into molds4 ,,fruit ,,creams4 ,half a pint of peach or pine-apple marmalade stirred smooth with a teacupful of sweet cream4 ,add gelatine dissolved as in rule for strawberry cream1 and1 when cold1 the pint of whipped cream4 ,these creams are very delicious1 and not as expensive as rich pastry4 ,,omelette ,,soufflee4 ,six whites and three yolks of eggs2 three tablespoonfuls of powdered sugar sifted2 a few drops of lemon or vanilla4 ,beat the yolks1 flavoring1 and sugar to a light cream2 beat the whites to the stiffest froth4 ,have the yolks in a deep bowl4 ,turn the whites on to them1 and do not stir1 but mix1 by cutting down through the middle1 and gradually mixing white and yellow4 ,turn on to a tin or earthen baking-dish with high sides1 and bake in a moderate oven from ten to fifteen minutes4 ,it will rise very high1 and must be served the instant it is done1 to avoid its falling4 ,,fried ,,cream4 ,one pint of milk2 half a cup of sugar2 yolks of three eggs2 two tablespoonfuls of corn-starch and one of flour mixed2 half a teaspoonful of vanilla1 and two inches of stick-cinnamon2 a teaspoonful of butter4 ,boil the cinnamon in the milk4 ,stir the corn-starch and flour smooth in a little cold milk or water1 and add to the milk4 ,beat the yolks light with the sugar1 and add4 ,take from the fire2 take out the cinnamon1 and stir in the butter and vanilla1 and pour out on a buttered tin or dish1 letting it be about half an inch thick4 ,when cold and stiff1 cut into pieces about three inches long and two wide4 ,dip carefully in sifted cracker-crumbs2 then in a beaten egg1 and in crumbs again1 and fry like croquettes4 ,dry in the oven four or five minutes1 and serve at once4 ,very delicious4 ,,peach ,,fritters4 ,make a batter as on p4 #bjh4 ,take the fruit from a small can of peaches1 lay it on a plate1 and sprinkle with a spoonful of sugar and a glass of wine4 ,let it lie an hour1 turning it once4 ,dip each piece in batter1 and drop in boiling lard1 or chop and mix with batter4 ,prepare the juice for a sauce as on p4 #agb4 ,fresh peaches or slices of tender apple can be used in the same way4 ,drain on brown paper1 and sift sugar over them1 before they go to table4 ,,freezing ,,of ,,ice ,,cream ,,and ,,ices4 ,with a patent freezer ice cream and ices can be prepared with less trouble than puff paste4 ,the essential points are the use of rock-salt1 and pounding the ice into small bits4 ,set the freezer in the centre of the tub4 ,put a layer of ice three inches deep1 then of salt1 and so on till the tub is full1 ending with ice4 ,put in the cream1 and turn for ten minutes1 or till you can not turn the beater4 ,then take off the cover1 scrape down the sides1 and beat like cake for at least five minutes4 ,pack the tub again1 having let off all water2 cover with a piece of old carpet4 ,if molds are used1 fill as soon as the cream is frozen2 pack them full of it1 and lay in ice and salt4 ,when ready to turn out1 dip in warm water a moment4 ,handle gently1 and serve at once4 ,,ice ,,cream ,,of ,,cream4 ,to a gallon of sweet cream add two and a quarter pounds of sugar1 and four tablespoonfuls of vanilla or other extract1 as freezing destroys flavors4 ,freeze as directed4 ,,ice ,,cream ,,with ,,eggs4 ,boil two quarts of rich milk1 and add to it1 when boiling1 four tablespoonfuls of corn-starch wet with a cup of cold milk4 ,boil for ten minutes1 stirring often4 ,beat twelve eggs to a creamy froth with a heaping quart of sugar1 and stir in1 taking from the fire as soon as it boils4 ,when cold1 add three tablespoonfuls of vanilla or lemon1 and two quarts either of cream or very rich milk1 and freeze4 ,for strawberry or raspberry cream allow the juice of one quart of berries to a gallon of cream4 ,for chocolate cream grate half a pound of chocolate2 melt it with one pint of sugar and a little water1 and add to above rule4 ,,water ,,ices4 ,are simply fruit juices and water made very sweet1 with a few whites of eggs whipped stiff1 and added4 ,for lemon ice take two quarts of water1 one quart of sugar1 and the juice of seven lemons4 ,mix and add1 after it has begun to freeze1 the stiffly-beaten whites of four eggs4 ,orange ice is made in the same way4 ,,wine ,,jelly4 ,one box of gelatine2 one cup of wine2 three lemons1 juice and rind2 a small stick of cinnamon2 one quart of boiling water2 one pint of white sugar4 ,soak the gelatine in one cup of cold water half an hour4 ,boil the cinnamon in the quart of water for five minutes1 and then add the yellow rind of the lemons cut very thin1 and boil a minute4 ,take out cinnamon and rinds1 and add sugar1 wine1 and gelatine4 ,strain at once through a fine strainer into molds1 and1 when cold1 set on the ice to harden4 ,to turn out1 dip for a moment in hot water4 ,a pint of wine is used1 if liked very strong4 ,,lemon ,,jelly4 ,omit the wine1 but make as above in other respects1 using five lemons4 ,oranges are nice also4 ,the juice may be used as in lemon jelly1 or the little sections may be peeled as carefully as possible of all the white skin4 ,pour a little lemon jelly in a mold1 and let it harden4 ,then fill with four oranges prepared in this way1 and pour in liquid jelly to cover them4 ,candied fruit may be used instead4 ,the jelly reserved to add to the mold can be kept in a warm place till the other has hardened4 ,fresh strawberries or raspberries1 or cut-up peaches1 can be used instead of oranges4 ,,canning ,,and ,,preserving4 ,canning is so simple an operation that it is unfortunate that most people consider it difficult4 ,the directions generally given are so troublesome that one can not wonder it is not attempted oftener2 but it need be hardly more care than the making of apple sauce1 which1 by the way1 can always be made while apples are plenty1 and canned for spring use4 ,in an experience of years1 not more than one can in a hundred has ever been lost1 and fruit put up at home is far nicer than any from factories4 ,in canning1 see first that the jars are clean1 the rubbers whole and in perfect order1 and the tops clean and ready to screw on4 ,fill the jars with hot 7not boiling7 water half an hour before using1 and have them ready on a table sufficiently large to hold the preserving-kettle1 a dish-pan quarter full of hot water1 and the cans4 ,have ready1 also1 a deep plate1 large enough to hold two cans2 a silver spoon2 an earthen cup with handle2 and1 if possible1 a can-filler1--that is1 a small tin in strainer-shape1 but without the bottom1 and fitting about the top4 ,the utmost speed is needed in filling and screwing down tops1 and for this reason every thing must be ready beforehand4 ,in filling the can let the fruit come to the top2 then run the spoon-handle down on all sides to let out the air2 pour in juice till it runs over freely1 and screw the top down at once1 using a towel to protect the hand4 ,set at once in a dish-pan of water1 as this prevents the table being stained by juice1 and also its hardening on the hot can4 ,proceed in this way till all are full2 wipe them dry2 and1 when cold1 give the tops an additional screw1 as the glass contracts in cooling1 and loosens them4 ,label them1 and keep in a dark1 cool closet4 ,when the fruit is used1 wash the jar1 and dry carefully at the back of the stove4 ,wash the rubber also1 and dry on a towel1 putting it in the jar when dry1 and screwing on the top4 ,they are then ready for next year's use4 ,mason's cans are decidedly the best for general use4 ,,general ,,rules ,,for ,,canning4 ,for all small fruits allow one-third of a pound of sugar to a pound of fruit4 ,make it into a sirup with a teacup of water to each pound1 and skim carefully4 ,throw in the fruit1 and boil ten minutes1 canning as directed4 ,raspberries and blackberries are best2 huckleberries are excellent for pies1 and easily canned4 ,pie-plant can be stewed till tender4 ,it requires half a pound of sugar to a pound of fruit4 ,for peaches1 gages1 c1 allow the same amount of sugar as for raspberries4 ,pare peaches1 and can whole or in halves as preferred4 ,prick plums and gages with a large darning-needle to prevent their bursting4 ,in canning pears1 pare and drop at once1 into cold water1 as this prevents their turning dark4 ,always use a porcelain-lined kettle1 and stir either with a silver or a wooden spoon1--never an iron one4 ,currants are nice mixed with an equal weight of raspberries1 and all fruit is more wholesome canned than in preserves4 ,,to ,,can ,,tomatoes4 ,unless very plenty1 it is cheaper to buy these in the tins4 ,pour on boiling water to help in removing the skins2 fill the preserving kettle1 but add no water4 ,boil them five minutes1 and then can4 ,do not season till ready to use them for the table4 ,okra and tomatoes may be scalded together in equal parts1 and canned for soups4 ,,preserves4 ,preserves are scarcely needed if canning is nicely done4 ,they require much more trouble1 and are too rich for ordinary use1 a pound of sugar to one of fruit being required4 ,if made at all1 the fruit must be very fresh1 and the sirup perfectly clear4 ,for sirup allow one teacup of cold water to every pound of sugar1 and1 as it heats1 add to every three or four pounds the white of an egg4 ,skim very carefully1 boiling till no more rises1 and it is ready for use4 ,peaches1 pears1 green gages1 cherries1 and crab-apples are all preserved alike4 ,peel1 stone1 and halve peaches1 and boil only a few pieces at a time till clear4 ,peel1 core1 and halve pears4 ,prick plums and gages several times4 ,core crab-apples1 and cut half the stem from cherries4 ,cook till tender4 ,put up when cold in small jars1 and paste paper over them4 ,,jams4 ,make sirup as directed above4 ,use raspberries1 strawberries1 or any small fruit1 and boil for half an hour4 ,put up in small jars or tumblers2 lay papers dipped in brandy on the fruit1 and paste on covers1 or use patent jelly-glasses4 ,,marmalade4 ,quinces make the best2 but crab-apples or any sour apple are also good4 ,poor quinces1 unfit for other use1 can be washed and cut in small pieces1 coring1 but not paring them4 ,allow three-quarters of a pound of sugar and a teacupful of water to a pound of fruit1 and boil slowly two hours1 stirring and mashing it fine4 ,strain through a colander1 and put up in glasses or bowls4 ,peach marmalade is made in the same way4 ,,currant ,,jelly4 ,the fruit must be picked when just ripened1 as when too old it will not form jelly4 ,look over1 and then put stems and all in a porcelain-lined kettle4 ,crush a little of the fruit to form juice1 but add no water4 ,as it heats1 jam with a potato-masher2 and when hot through1 strain through a jelly-bag4 ,let all run off that will1 before squeezing the bag4 ,it will be a little clearer than the squeezed juice4 ,to every pint of this juice add one pound of best white sugar1 taking care that it has not a blue tinge4 ,jelly from bluish-white sugars does not harden well4 ,boil the juice twenty-five minutes2 add the sugar1 and boil for five more4 ,put up in glasses4 ,,orange ,,marmalade4 ,this recipe1 taken from the ,new ,york ,evening ,post1 has been thoroughly tested by the author1 and found delicious4 ,a recipe for orange marmalade that ,i think will be entirely new to most housewives1 and that ,i know is delicious1 comes from an ,english housekeeper4 ,it is a sweet that is choice and very healthful4 ,if made now1 when oranges and lemons are plentiful1 it may be had at a cost of from five to six cents for a large glass4 ,the recipe calls for one dozen oranges 7sweet or part bitter71 one half-dozen lemons1 and ten pounds of granulated sugar4 ,wash the fruit in tepid water thoroughly1 and scrub the skins with a soft brush to get rid of the possible microbes that it is said may lurk on the skins of fruit4 ,dry the fruit2 take a very sharp knife1 and on a hard-wood board slice it very thin4 ,throw away the thick pieces that come off from the ends4 ,save all the seeds1 and put them in one bowl2 the sliced fruit in another4 ,pour half a gallon of water over the contents of each bowl1 and soak for thirty-six hours4 ,then put the fruit in your preserving-kettle1 with the water that has been standing on it1 and strain in 7through a colander7 the water put on the lemon-seeds4 ,cook gently two hours2 then add the sugar1 and cook another hour1 or until the mixture jellies4 ,test by trying a little in a saucer4 ,put away in glasses or cans1 as other jelly4 ,,fruit ,,jellies4 ,crab-apple1 quince1 grapes1 c41 are all made in the same way4 ,allow a teacup of water to a pound of fruit2 boil till very tender2 then strain through a cloth1 and treat as currant jelly4 ,cherries will not jelly without gelatine1 and grapes are sometimes troublesome4 ,where gelatine is needed1 allow a package to two quarts of juice4 ,,candied ,,fruits4 ,make a sirup as for preserves1 and boil any fruit1 prepared as directed1 until tender4 ,let them stand two days in the sirup4 ,take out2 drain carefully2 lay them on plates2 sift sugar over them1 and dry either in the sun or in a moderately warm oven4 ,,pickles ,,and ,,catchups4 ,sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water4 ,boil this1 and pour it scalding hot over the pickle1 cucumbers1 green tomatoes1 c4 ,cucumbers may lie in this a week1 or a month even1 but must be soaked in cold water two days before using them4 ,other pickles lie only a month4 ,sweet pickles are made from any fruit used in preserving1 allowing three1 or sometimes four1 pounds of sugar to a quart of best cider vinegar1 and boiling both together4 ,,cucumber ,,pickles4 ,half a bushel of cucumbers1 small1 and as nearly as possible the same size4 ,make a brine as directed1 and pour over them4 ,next morning prepare a pickle as follows3 ,two gallons of cider vinegar2 one quart of brown sugar4 ,boil1 and skim carefully1 and add to it half a pint of white mustard seed2 one ounce of stick-cinnamon broken fine2 one ounce of alum2 half an ounce each of whole cloves and black pepper-corns4 ,boil five minutes1 and pour over the cucumbers4 ,they can be used in a week4 ,in a month scald the vinegar once more1 and pour over them4 ,,tomato ,,chutney4 ,one peck of green tomatoes2 six large green peppers2 six onions2 one cup of salt4 ,chop onions and peppers fine1 slice the tomatoes about quarter of an inch thick1 and sprinkle the salt over all4 ,in the morning drain off all the salt and water1 and put the tomatoes in a porcelain-lined kettle4 ,mix together thoroughly two pounds of brown sugar2 quarter of a pound of mustard-seed2 one ounce each of powdered cloves1 cinnamon1 ginger1 and black pepper2 half an ounce of allspice2 quarter of an ounce each of cayenne pepper and ground mustard4 ,stir all into the tomatoes2 cover with cider vinegar1--about two quarts1--and boil slowly for two hours4 ,very nice1 but very hot4 ,if wanted less so1 omit the cayenne and ground mustard4 ,,ripe ,,cucumber ,,or ,,melon-,,rind ,,pickles4 ,pare1 seed1 and cut lengthwise into four pieces1 or in thick slices4 ,boil an ounce of alum in one gallon of water1 and pour over them1 letting them stand at least half a day on the back of the stove4 ,take them out1 and let them lie in cold water until cold4 ,have ready a quart of vinegar1 three pounds of brown sugar1 and an ounce of stick-cinnamon and half an ounce cloves4 ,boil the vinegar and sugar1 and skim2 add the spices and the melon rind or cucumber1 and boil for half an hour4 ,,sweet-,,pickled ,,peaches1 ,,pears1 ,,or ,,plums4 ,seven pounds of fruit2 four pounds of brown sugar2 one quart of vinegar2 one ounce of cloves2 two ounces of stick-cinnamon4 ,pare the peaches or not1 as liked4 ,if unpared1 wash and wipe each one to rub off the wool4 ,boil vinegar and sugar1 and skim well2 add spices1 sticking one or two cloves in each peach4 ,boil ten minutes1 and take out into jars4 ,boil the sirup until reduced one-half1 and pour over them4 ,pears are peeled and cored2 apples peeled1 cored1 and quartered4 ,they can all be put in stone jars2 but ,mason's cans are better4 ,,tomato ,,catchup4 ,boil one bushel of ripe tomatoes1 skins and all1 and1 when soft1 strain through a colander4 ,be sure that it is a colander1 and not a sieve1 for reasons to be given4 ,add to this pulp two quarts of best vinegar2 one cup of salt2 two pounds of brown sugar2 half an ounce of cayenne pepper2 three ounces each of powdered allspice and mace2 two ounces of powdered cinnamon2 three ounces of celery-seed4 ,mix spices and sugar well together1 and stir into the tomato2 add the vinegar1 and stir thoroughly4 ,now strain the whole through a sieve4 ,a good deal of rather thick pulp will not go through4 ,pour all that runs through into a large kettle1 and let it boil slowly till reduced one-half4 ,put the thick pulp into a smaller kettle1 and boil twenty minutes4 ,use as a pickle with cold meats or with boiled fish4 ,a teacupful will flavor a soup4 ,in the old family rule from which this is taken1 a pint of brandy is added ten minutes before the catchup is done2 but it is not necessary1 though an improvement4 ,bottle1 and keep in a cool1 dark place4 ,it keeps for years4 99 99 99 99 99 ,,candies4 ,,cream ,,candy4 ,one pound of granulated sugar2 one teacupful of water2 half a teacupful of vinegar4 ,boil--trying very often after the first ten minutes--till it will harden in cold water4 ,cool1 and pull white4 ,,chocolate ,,caramels4 ,one cup of sugar2 one cup of milk2 half a cup of molasses2 two ounces of grated chocolate4 ,melt the chocolate in a very little water2 add the sugar1 milk1 and molasses1 and boil twenty minutes1 or until very thick4 ,pour in buttered pans1 and cut in small squares when cool4 ,,molasses ,,candy4 ,two cups of molasses1 one of brown sugar1 a teaspoonful of butter1 and a tablespoonful of vinegar4 ,boil from twenty minutes to half an hour4 ,pour in a buttered dish1 and pull when cool4 ,,nut ,,candy4 ,make molasses candy as above4 ,just before taking it from the fire1 add a heaping pint of shelled peanuts or walnuts4 ,cut in strips before it is quite cold4 ,,cocoanut ,,drops4 ,one cocoanut grated2 half its weight in powdered sugar2 whites of two eggs2 one teaspoonful of corn-starch4 ,mix corn-starch and sugar2 add cocoanut1 and then whites of eggs beaten to a stiff froth4 ,make in little cones1 and bake on buttered paper in a slow oven4 ,,chocolate ,,creams4 ,one pound of granulated sugar2 half a pound of chocolate2 one teaspoonful of acetic acid2 one tablespoonful of water2 one teaspoonful of vanilla4 ,melt the sugar slowly1 wetting a little with the water4 ,add the acid and vanilla1 and boil till sugary1 trying very often by stirring a little in a saucer4 ,when sugary1 take from the fire1 and stir until almost hard2 then roll in little balls1 and put on a buttered plate4 ,melt the chocolate in two tablespoonfuls of water with a cup of sugar1 and boil five minutes4 ,when just warm1 dip in the little balls till well coated1 and lay on plates to dry4 ,very nice4 99 99 99 99 99 ,,sick-,,room ,,cookery4 ,,general ,,hints4 ,as recovery from any illness depends in large part upon proper food1 and as the appetite of the sick is always capricious and often requires tempting1 the greatest pains should be taken in the preparation of their meals4 ,if only dry toast and tea1 let each be perfect1 remembering instructions for making each1 and serving on the freshest of napkins and in dainty china4 ,a tete-a-tete service is very nice for use in a sick-room2 and in any case a very small teapot can be had1 that the tea may always be made fresh4 ,prepare only a small amount of any thing1 and never discuss it beforehand4 ,a surprise will often rouse a flagging appetite4 ,be ready1 too1 to have your best attempts rejected4 ,the article disliked one day may be just what is wanted the next4 ,never let food stand in a sick-room1--for it becomes hateful to a sensitive patient1--and have every thing as daintily clean as possible4 ,remember1 too1 that gelatine is not nourishing1 and do not be satisfied to feed a patient on jellies4 ,bread from any brown flour will be more nourishing than wheat4 ,corn meal is especially valuable for thin1 chilly invalids1 as it contains so much heat4 ,in severe sickness a glass tube is very useful for feeding gruels and drinks1 and little white china boats with spouts are also good4 ,a wooden tray with legs six or seven inches high1 to stand on the bed1 is very convenient for serving meals4 ,let ventilation1 sunshine1 and absolute cleanliness rule in the sick-room4 ,never raise a dust1 but wipe the carpet with a damp cloth1 and pick up bits as needed4 ,never let lamp or sun light shine directly in the eyes1 and1 when the patient shows desire to sleep1 darken the room a little4 ,never whisper1 nor wear rustling dresses1 nor become irritated at exactions1 but keep a cheerful countenance1 which helps often far more than drugs4 ,experience must teach the rest4 ,,beef ,,tea1 ,,or ,,essence ,,of ,,beef4 ,cut a pound of perfectly lean beef into small bits4 ,do not allow any particle of fat to remain4 ,put in a wide-mouthed bottle1 cork tightly1 and set in a kettle of cold water4 ,boil for three hours2 pour off the juice1 which is now completely extracted from the meat4 ,there will be probably a small cupful4 ,season with a saltspoonful of salt4 ,this is given in extreme sickness1 feeding a teaspoonful at a time4 ,,beef ,,tea ,,for ,,convalescents4 ,one pound of lean beef prepared as above4 ,add a pint of cold water1--rain-water is best1--and soak for an hour4 ,cover closely1 and boil for ten minutes2 or put in the oven1 and let it remain an hour4 ,pour off the juice1 season with half a teaspoonful of salt1 and use4 ,a little celery salt makes a change4 ,,chicken ,,broth4 ,the bones and a pound of meat from a chicken put in three pints of cold water4 ,skim thoroughly when it comes to a boil1 add a teaspoonful of salt1 and simmer for three hours4 ,strain and serve4 ,a tablespoonful of soaked rice or tapioca may be added after the broth is strained4 ,return it in this case to the fire1 and boil half an hour longer4 ,,chicken ,,jelly4 ,boil chicken as for broth1 but reduce the liquid to half a pint4 ,strain into a cup or little mold1 and turn out when cold4 ,,chicken ,,panada4 ,take the breast of the chicken boiled as above2 cut in bits1 and pound smooth in a mortar4 ,take a teacupful of bread-crumbs2 soak them soft in warm milk1 or1 if liked better1 in a little broth4 ,mix them with the chicken2 add a saltspoonful of salt1 and1 if allowed1 a pinch of mace2 and serve in a cup with a spoon4 ,,beef1 ,,tapioca1 ,,and ,,egg ,,broth4 ,one pound of lean beef1 prepared as for beef tea1 and soaked one hour in a quart of cold water4 ,boil slowly for two hours4 ,strain it4 ,add a half teaspoonful of salt1 and half a cupful of tapioca which has been washed and soaked an hour in warm water4 ,boil slowly half an hour4 ,serve in a shallow bowl1 in which a poached egg is put at the last1 or stir a beaten egg into one cup of the boiling soup1 and serve at once with wafers or crackers4 ,,mutton ,,broth4 ,made as chicken broth4 ,any strong stock1 from which the fat has been taken1 answers for broths4 ,,oatmeal ,,gruel4 ,have ready1 in a double boiler1 one quart of boiling water with a teaspoonful of salt1 and sprinkle in two tablespoonfuls of fine oatmeal4 ,boil an hour2 then strain1 and serve with cream or milk and sugar if ordered4 ,farina gruel is made in the same way4 ,,indian ,,or ,,corn ,,meal ,,gruel4 ,one quart of boiling water2 one teaspoonful of salt4 ,mix three tablespoonfuls of corn meal with a little cold water1 and stir in slowly4 ,boil one hour2 strain and serve1 a cupful at once4 ,,milk ,,porridge4 ,one quart of boiling milk2 two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt4 ,stir into the milk1 and boil half an hour4 ,strain and serve4 ,if allowed1 a handful of raisins and a little grated nutmeg may be boiled with it4 ,,wine ,,whey4 ,boil one cup of new milk1 and add half a wine-glass of good sherry or ,madeira wine4 ,boil a minute2 strain1 and use with or without sugar as liked4 ,,egg-,,nog4 ,one egg2 one tablespoonful of sugar2 half a cup of milk2 one tablespoonful of wine4 ,beat the sugar and yolk to a cream2 add the wine1 and then the milk4 ,beat the white to a stiff froth1 and stir in very lightly4 ,omit the milk where more condensed nourishment is desired4 ,,arrow-,,root ,,or ,,rice ,,jelly4 ,two heaping teaspoonfuls of either arrow-root or rice flour2 a pinch of salt2 a heaping tablespoonful of sugar2 one cup of boiling water4 ,mix the flour with a little cold water1 and add to the boiling water4 ,boil until transparent1 and pour into cups or small molds4 ,for a patient with summer complaint1 flavor by boiling a stick of cinnamon in it4 ,for a fever patient add the juice of quarter of a lemon4 ,,dr4 ,,gaunt',s ,,rice ,,jelly4 ,take four tablespoonfuls of rice1 and boil it hard in three pints of water for twenty minutes4 ,let simmer for two hours4 ,then force through fine hair strainer1 and allow it to cool4 ,place in an ice chest over night4 ,,directions ,,for ,,use4 ,dissolve two tablespoonfuls of the rice jelly in each one-half pint of milk4 ,,rice ,,water ,,for ,,drink4 ,one quart of boiling water2 a pinch of salt2 one tablespoonful of rice or rice flour4 ,boil half an hour1 and strain4 ,,toast ,,water4 ,toast two slices of bread very brown1 but do not scorch4 ,put in a pitcher1 and while hot pour on one quart of cold water4 ,let it stand half an hour1 and it is ready for use4 ,,crust ,,coffee4 ,two thick slices of graham or ,boston brown bread toasted as brown as possible4 ,pour on one pint of boiling water1 and steep ten minutes4 ,serve with milk and sugar1 like coffee4 ,,beef ,,juice4 ,broil a thick piece of beef steak three minutes4 ,squeeze all the juice with a lemon-squeezer into a cup2 salt very lightly1 and give like beef tea4 ,,jelly ,,and ,,ice4 ,break ice in bits no bigger than a pea4 ,a large pin will break off bits from a lump very easily4 ,to a tablespoonful add one of wine jelly broken up4 ,it is very refreshing in fever4 ,,panada4 ,lay in a bowl two ,boston or graham crackers split2 sprinkle on a pinch of salt1 and cover with boiling water4 ,set the bowl in a saucepan of boiling water1 and let it stand half an hour1 till the crackers look clear4 ,slide into a hot saucer without breaking1 and eat with cream and sugar4 ,as they are only good hot1 do just enough for the patient's appetite at one time4 ,,milk ,,toast4 ,toast one or two thin slices of bread2 dip quickly in a little salted boiling water1 and spread on a little butter4 ,boil a teacupful of milk2 thicken with a teaspoonful of flour mixed in a little cold water with a pinch of salt2 lay the toast in a small1 hot1 deep plate1 and pour over the milk4 ,cream toast is made in the same way4 ,,beef ,,sandwich4 ,two or three tablespoonfuls of raw1 very tender beef1 scraped fine1 and spread between two slices of slightly buttered bread4 ,sprinkle on pepper and salt4 ,,prepared ,,flour4 ,tie a pint of flour tightly in a cloth1 and boil for four hours4 ,scrape off the outer crust1 and the inside will be found to be a dry ball4 ,grate this as required1 allowing one tablespoonful wet in cold milk to a pint of boiling milk1 and boiling till smooth4 ,add a saltspoonful of salt4 ,this is excellent for summer complaint1 whether in adults or children4 ,the beaten white of an egg can also be stirred in if ordered4 ,if this porridge is used from the beginning of the complaint1 little or no medicine will be required4 ,,parched ,,rice4 ,roast to a deep brown as you would coffee1 and then cook as in rule for boiled rice1 p4 #aii1 and eat with cream and sugar4 ,,rice ,,coffee4 ,parch as above1 and grind4 ,allow half a cup to a quart of boiling water1 and let it steep fifteen minutes4 ,strain1 and drink plain1 or with milk and sugar4 ,,herb ,,teas4 ,for the dried herbs allow one teaspoonful to a cup of boiling water4 ,pour the water on them2 cover1 and steep ten minutes or so4 ,camomile tea is good for sleeplessness2 calamus and catnip for babies' colic2 and cinnamon for hemorrhages and summer complaint4 ,slippery-elm and flax-seed are also good for the latter4 ,,beef ,,steak ,,or ,,chops1 ,,etc4 ,with beef steak1 cut a small thick piece of a nice shape2 broil carefully1 and serve on a very hot plate1 salting a little1 but using no butter unless allowed by the physician4 ,chops should be trimmed very neatly1 and cooked in the same way4 ,a nice way of serving a chop is to broil1 and cut in small bits4 ,have ready a baked potato4 ,cut a slice from the top2 take out the inside1 and season as for eating2 add the chop1 and return all to the skin1 covering it1 and serving as hot as possible4 ,when appetite has returned1 poached eggs on toast1 a little salt cod with cream1 or many of the dishes given under the head of ,breakfast ,dishes1 are relished4 ,prepare small quantities1 preserving the right proportions of seasoning4 ,,tapioca ,,jelly4 ,two ounces of tapioca1--about two tablespoonfuls1--soaked over-night in one cup of cold water4 ,in the morning add a second cup of cold water1 and boil till very clear4 ,add quarter of a cup of sugar2 two teaspoonfuls of brandy or four of wine2 or the thin rind and juice of a lemon may be used instead4 ,very good hot1 but better poured into small molds wet with cold water1 and turned out when firm4 ,,tapioca ,,gruel4 ,half a cup of tapioca soaked over-night in a cup of cold water4 ,in the morning add a quart of milk and half a teaspoonful of salt1 and boil three hours4 ,it can be eaten plain1 or with sugar and wine4 ,most of the blancmanges and creams given can be prepared in smaller quantities1 if allowed4 ,baked custards can be made with the whites of the eggs1 if a very delicate one is desired4 ,,apple ,,water4 ,two roasted sour apples1 or one pint of washed dried apples4 ,pour on one quart of boiling water2 cover1 and let it stand half an hour1 when it is ready for use4 ,,household ,,hints4 ,,soft ,,soap4 ,all mutton and ham fat should be melted and strained into a large stone pot4 ,the practice of throwing lumps of fat into a pot1 and waiting till there are several pounds before trying them out1 is a disgusting one1 as often such a receptacle is alive with maggots4 ,try out the fat1 and strain as carefully as you would lard or beef drippings1 and it is then always ready for use4 ,if concentrated lye or potash1 which comes in little tins1 is used1 directions will be found on the tins4 ,otherwise allow a pound of stone potash to every pound of grease4 ,twelve pounds of each will make a barrel of soft soap4 ,crack the potash in small pieces4 ,put in a large kettle with two gallons of water1 and boil till dissolved4 ,then add the grease1 and1 when melted1 pour all into a tight barrel4 ,fill it up with boiling water1 and for a week1 stir daily for five or ten minutes4 ,it will gradually become like jelly4 ,,to ,,purify ,,sinks ,,and ,,drains4 ,to one pound of common copperas add one gallon of boiling water1 and use when dissolved4 ,the copperas is poison1 and must never be left unmarked4 ,,furniture ,,polish4 ,mix two tablespoonfuls of sweet or linseed oil with a tablespoonful of turpentine1 and rub on with a piece of flannel1 polishing with a dry piece4 ,,to ,,keep ,,eggs4 ,be sure that the eggs are fresh4 ,place them points down in a stone jar or tight firkin1 and pour over them the following brine1 which is enough for a hundred and fifty3-- ,one pint of slacked lime1 one pint of salt1 two ounces of cream of tartar1 and four gallons of water4 ,boil all together for ten minutes2 skim1 and1 when cold1 pour it over the eggs4 ,they can also be kept in salt tightly packed1 but not as well4 ,,to ,,make ,,hard ,,water ,,soft4 ,dissolve in one gallon of boiling water a pound and a quarter of washing soda1 and a quarter of a pound of borax4 ,in washing clothes allow quarter of a cup of this to every gallon of water4 ,,to ,,take ,,out ,,fruit-,,stains4 ,stretch the stained part tightly over a bowl1 and pour on boiling water till it is free from spot4 ,,to ,,take ,,out ,,ink-,,spots4 ,ink spilled upon carpets or on woolen table-covers can be taken out1 if washed at once in cold water4 ,change the water often1 and continue till the stain is gone4 ,,mixed ,,spices4 ,three heaping tablespoonfuls of ground cinnamon1 one heaping one each of clove and mace1 and one even one of allspice4 ,mix thoroughly1 and use for dark cakes and for puddings4 ,,spice ,,salt4 ,four ounces of salt2 one of black pepper2 one each of thyme1 sweet marjoram1 and summer savory2 half an ounce each of clove1 allspice1 and mace2 quarter of an ounce of cayenne pepper2 one ounce of celery salt4 ,mix all together2 sift three times1 and keep closely covered4 ,half an ounce will flavor a stuffing for roast meat2 and a tablespoonful is nice in many soups and stews4 ,,to ,,wash ,,greasy ,,tin ,,and ,,iron4 ,pour a few drops of ammonia into every greasy roasting-pan1 first half-filling with warm water4 ,a bottle of ammonia should always stand near the sink for such uses4 ,never allow dirty pots or pans to stand and dry2 for it doubles the labor of washing4 ,pour in water1 and use ammonia1 and the work is half done4 ,,to ,,clean ,,brass ,,and ,,copper4 ,scrape a little rotten-stone fine1 and make into a paste with sweet oil4 ,rub on with a piece of flannel2 let it dry1 and polish with a chamois-skin4 ,copper is cleaned either with vinegar and salt mixed in equal parts1 or with oxalic acid4 ,the latter is a deadly poison1 and must be treated accordingly4 ,,weights ,,and ,,measures4 ,as many families have no scales for weighing1 a table of measures is given which can be used instead4 ,weighing is always best1 but not always convenient4 ,the cup used is the ordinary coffee or kitchen cup1 holding half a pint4 ,a set of tin measures1 from a gill up to a quart1 is very useful in all cooking operations4 ,one quart of sifted flour is one pound4 ,one pint of granulated sugar is one pound4 ,two cups of butter packed are one pound4 ,ten eggs are one pound4 ,five cupfuls of sifted flour are one pound4 ,a wine-glassful is half a gill4 ,eight even tablespoonfuls are a gill4 ,four even saltspoonfuls make a teaspoonful4 ,a saltspoonful is a good measure of salt for all custards1 puddings1 blancmanges1 c4 ,one teaspoonful of soda to a quart of flour4 ,two teaspoonfuls of soda to one of cream of tartar4 ,the teaspoonful given in all these receipts is just rounded full1 not heaped4 ,two heaping teaspoonfuls of baking powder to one quart of flour4 ,one cup of sweet or sour milk as wetting for one quart of flour4 ,,time ,,table ,,for ,,roasted ,,meats4 ,beef1 from six to eight pounds1 one hour and a half1 or twelve minutes to the pound4 ,mutton1 ten minutes to the pound for rare2 fifteen for well-done4 ,lamb1 a very little less according to age and size of roast4 ,veal1 twenty minutes to a pound4 ,pork1 half an hour to a pound4 ,turkey of eight or ten pounds weight1 not less than three hours4 ,goose of seven or eight pounds1 two hours4 ,chickens1 from an hour to an hour and a half4 ,tame ducks1 one hour4 ,game duck1 from thirty to forty minutes4 ,partridges1 grouse1 c41 half an hour4 ,pigeons1 half an hour4 ,small birds1 twenty minutes4 ,,time ,,table ,,for ,,boiled ,,meats4 ,beef a la mode1 eight pounds1 four hours4 ,corned beef1 eight pounds1 four hours4 ,corned or smoked tongue1 eight pounds1 four hours4 ,ham1 eight or ten pounds1 five hours4 ,mutton1 twenty minutes to a pound4 ,veal1 half an hour to a pound4 ,turkey1 ten pounds1 three hours4 ,chickens1 one hour and a half4 ,old fowls1 two or three hours4 ,,time ,,table ,,for ,,fish4 ,halibut and salmon1 fifteen minutes to a pound4 ,blue-fish1 bass1 c41 ten minutes to a pound4 ,fresh cod1 six minutes to a pound4 ,baked halibut1 twelve minutes to a pound4 ,baked blue-fish1 c41 ten minutes to a pound4 ,trout1 pickerel1 c41 eight minutes to a pound4 ,,time ,,table ,,for ,,vegetables4 ,half an hour1--,pease1 potatoes1 asparagus1 rice1 corn1 summer squash1 canned tomatoes1 macaroni4 ,three-quarters of an hour1--,young beets1 young turnips1 young carrots and parsnips1 baked potatoes 7sweet and ,irish71 boiled sweet potatoes1 onions1 canned corn1 tomatoes4 ,one hour1--,new cabbage1 shelled and string beans1 spinach and greens1 cauliflower1 oyster-plant1 and winter squash4 ,two hours1--,winter carrots1 parsnips1 turnips1 cabbage1 and onions4 ,three to eight hours1--,old beets4 ,,time ,,table ,,for ,,bread1 ,,cakes1 ,,etc4 ,bread1--large loaves1 an hour2 small loaves1 from half to three-quarters of an hour4 ,biscuits and rolls1 in from fifteen to twenty minutes4 ,brown bread1 steamed1 three hours4 ,loaves of sponge cake1 forty-five minutes2 if thin1 about thirty4 ,loaves of richer cake1 from forty-five minutes to an hour4 ,fruit cake1 about two hours1 if in two or three pound loaves4 ,small thin cakes and cookies1 from ten to fifteen minutes4 ,watch carefully4 ,baked puddings1 rice1 c41 one hour4 ,boiled puddings1 three hours4 ,custards to be watched and tested after the first fifteen minutes4 ,batter puddings baked1 forty-five minutes4 ,pie-crust1 about half an hour4 ,,deviled ,,ham4 ,for this purpose1 use either the knuckle or any odds and ends remaining4 ,cut off all dark or hard bits1 and see that at least a quarter of the amount is fat4 ,chop as finely as possible1 reducing it almost to a paste4 ,for a pint-bowl of this1 make a dressing as follows3-- ,one even tablespoonful of sugar2 one even teaspoonful of ground mustard2 one saltspoonful of ,cayenne pepper2 one teacupful of good vinegar4 ,mix the sugar1 mustard1 and pepper thoroughly1 and add the vinegar little by little4 ,stir it into the chopped ham1 and pack it in small molds1 if it is to be served as a lunch or supper relish1 turning out upon a small platter and garnishing with parsley4 ,for sandwiches1 cut the bread very thin2 butter lightly1 and spread with about a teaspoonful of the deviled ham4 ,the root of a boiled tongue can be prepared in the same way4 ,if it is to be kept some time1 pack in little jars1 and pour melted butter over the top4 ,this receipt should have had place under ,meats1 but was overlooked4 ,,list ,,of ,,utensils ,,required ,,for ,,successful ,,working4 ,,tin ,,ware4 ,one boiler for clothes1 holding eight or ten gallons4--,two dish-pans1--one large1 one medium-sized4--,one two-quart covered tin pail4--,one four-quart covered tin pail4--,two thick tin four-quart saucepans4--,two two-quart saucepans4--,four measures1 from one gill to a quart1 and broad and low1 rather than high4--,three tin scoops of different sizes for flour1 sugar1 c4--,two pint and two half-pint molds for jellies4--,two quart molds4--,one skimmer with long handle4--,one large and one small dipper4--,four bread-pans1 #ajx#dx#d4--,three jelly-cake tins4--,six pie-plates4--,two long biscuit-tins4--,one coffee-pot4--,one colander4--,one large grater4--,one nutmeg-grater4--,two wire sieves2 one ten inches across1 the other four1 and with tin sides4--,one flour-sifter4--,one fine jelly-strainer4--,one frying-basket4--,one ,dover egg-beater4--,one wire egg-beater4--,one apple-corer4--,one pancake-turner4--,one set of spice-boxes1 or a spice-caster4--,one pepper-box4--,one flour-dredger4--,one sugar-dredger4--,one biscuit-cutter4--,one potato-cutter4--,a dozen muffin-rings4--,small tins for little cakes4--,one muffin-pan4--,one double milk-boiler1 the inside boiler holding two quarts4--,one fish-boiler1 which can also be used for hams4--,one deep bread-pan2 a dish-pan is good1 but must be kept for this4--,one steamer4--,one pudding-boiler4--,one cake-box4--,six teaspoons4 ,,wooden ,,ware4 ,one bread-board4--,one rolling-pin4--,one meat-board4--,one wash-board4--,one lemon-squeezer4--,one potato-masher4--,two large spoons4--,one small one4--,nest of wooden boxes for rice1 tapioca1 c4--,wooden pails for graham and corn meal4--,chopping-tray4--,water-pail4--,s crubbing-pail4--,wooden cover for flour-barrel4--,one board for cutting bread4--,one partitioned knife-box4 ,,iron ,,ware4 ,one pair of scales4--,one two-gallon pot with steamer to fit4--,one three-gallon soup-pot with close-fitting cover4--,one three-gallon porcelain-lined kettle1 to be kept only for preserving4--,one four or six quart one1 for apple sauce1 c4--,one tea-kettle4--,one large and one small frying-pan4--,two ,russia or sheet iron dripping-pans2 one large enough for a large turkey4--,two gem-pans with deep cups4--,two long-handled spoons4--,two spoons with shorter handles4--,one large meat-fork4--,one meat-saw4--,one cleaver4--,one griddle4--,one wire broiler4--,one toaster4--,one waffle-iron4--,one can-opener4--,three pairs of common knives and forks4--,one small ,scotch or frying kettle4--,one chopping-knife4--,one meat-knife4--,one bread-knife4--,one set of skewers4--,trussing-needles4 ,,earthen ,,and ,,stone ,,ware4 ,two large mixing-bowls1 holding eight or ten quarts each4--,one eight-quart lip-bowl for cake4--,half a dozen quart bowls4--,half a dozen pint bowls4--,three or four deep plates for putting away cold food4--,six baking-dishes of different sizes1 round or oval4--,two quart blancmange-molds4--,two or three pitchers4--,two stone crocks1 holding a gallon each4--,two1 holding two quarts each4--,one bean-pot for baked beans4--,one dozen ,mason's jars for holding yeast1 and many things used in a store closet4--,stone jugs for vinegar and molasses4--,two or three large covered stone jars for pickles4--,one deep one for bread4--,one earthen teapot4--,one dozen pop-over cups4--,one dozen custard-cups4--,measuring-cup4 ,,miscellaneous4 ,scrubbing and blacking brushes4--,soap-dish4--,knife-board4-- ,vegetable-cutters4--,pastry-brush4--,eg g-basket4--,market-basket4-- ,broom4--,brush4--,dust-pan4--,floor and sink cloths4--,whisk-broom4-- ,four roller-towels4--,twelve dish-towels4--,dishes enough for setting servants' table1 heavy stone-china being best4 ,,hints ,,to ,,teachers4 ,in beginning with a class of school-girls from fourteen to eighteen1 it is best to let the first two or three lessons be demonstration lessons2 that is1 to have all operations performed by the teacher4 ,an assistant may be chosen from the class1 who can help in any required way4 ,the receipts for the day should first be read1 and copied plainly by all the pupils4 ,each process must be fully explained1 and be as daintily and deftly performed as possible4 ,not more than six dishes at the most can be prepared in one lesson1 and four will be the usual number4 ,two lessons a week1 from two to three hours each1 are all for which the regular school-course gives time2 and there should be not more than one day between1 as many dishes can not be completed in one lesson4 ,after yeast and bread have been once made by the teacher1 bread should be the first item in every lesson thereafter1 and the class made a practice-class4 ,each pupil should make bread twice1--once under the teacher's supervision1 and at least once entirely alone4 ,in a large class this may occupy the entire time in the school-year4 ,let the most important operations be thoroughly learned1 even if there is little variety4 ,to make and bake all forms of bread1 to broil a steak1 boil a potato1 and make good tea and coffee1 may not seem sufficient result for a year's work2 but the girl who can do this has mastered the principles of cooking1 and is abundantly able to go on alone4 ,the fire should be made and cared for by each in turn1 and the best modes of washing dishes1 and keeping the room and stores in the best order1 be part of each lesson4 ,once a week let a topic be given out1 on which all are to write1 any ingredient in cooking being chosen1 and the papers read and marked in order of merit4 ,once a month examine on these topics1 and on what has been learned4 ,let digestion and forms of food be well understood1 and spare no pains to make the lesson attractive and stimulating to interest4 ,in classes for ladies the work is usually done entirely by the teacher1 and at least five dishes are prepared4 ,a large class can thus be taught2 but the results will never be as satisfactory as in a practice-class1 though the latter is of course much more troublesome to the teacher1 as it requires far more patience and tact to watch and direct the imperfect doing of a thing than to do it one's self4 ,a class lunch or supper is a pleasant way of demonstrating what progress has been made2 and1 in such entertainment1 do not aim at great variety1 but insist upon the perfect preparation of a few things4 ,to lay and decorate a table prettily is an accomplishment1 and each classroom should have enough china and glass to admit of this4 ,to indicate the method which the writer has found practicable and useful1 a course of twelve lessons is given1 embracing the essential operations2 and beyond this the teacher can construct her own bills of fare4 ,when the making of bread begins1 it will be found that not more than two or three other things can be made at one lesson4 ,let one of these be a simple cake or pudding for the benefit of the class1 whose interest is wonderfully stimulated by something good to eat4 ,large white aprons and small half-sleeves to draw on over the dress-sleeves are essential1 and must be insisted upon4 ,a little cap of ,swiss muslin is pretty1 and finishes the uniform well1 but is not a necessity4 ,for the rest each teacher must judge for herself1 only remembering to demand the most absolute neatness in all work done1 and to give the most perfect patience no matter how stupid the pupil may seem4 ,,twelve ,,lessons4 ,,lesson ,,first4 ,to make stock4 ,beef rolls4 ,apple float4 ,boiled custard4 ,,lesson ,,second4 ,to clarify fat or drippings4 ,clear soup4 ,beef soup with vegetables4 ,to make caramel4 ,cream cakes4 ,,lesson ,,third4 ,beef a la mode4 ,to boil potatoes4 ,mashed potatoes4 ,potato snow4 ,potato croquettes4 ,yeast4 ,wine jelly4 ,,lesson ,,fourth4 ,bread4 ,plain rolls4 ,beef hash with potatoes4 ,beef croquettes4 ,coddled apples4 ,,lesson ,,fifth4 ,graham bread4 ,rye bread4 ,to broil beef steak4 ,to boil macaroni4 ,macaroni baked with cheese4 ,to make a roux4 ,baked custard4 ,,lesson ,,sixth4 ,parker-,house rolls4 ,steamed brown bread4 ,puree of salmon4 ,croquettes of salmon4 ,corn-starch pudding4 ,,lesson ,,seventh4 ,baked fish4 ,to devil ham4 ,stuffed eggs4 ,plain omelet4 ,saratoga potatoes4 ,to use stale bread4 ,bread pudding and plain sauce4 ,,lesson ,,eighth4 ,irish stew4 ,boiled cabbage4 ,baked cabbage4 ,lyonnaise potatoes4 ,whipped cream4 ,sponge cake4 ,charlotte ,russe4 ,,lesson ,,ninth4 ,bean soup4 ,to dress and truss a chicken4 ,chicken fricassee1--brown4 ,chicken pie4 ,meringues1 plain and with jelly4 ,,lesson ,,tenth4 ,oyster soup4 ,oyster scallop4 ,fried oysters4 ,pie-crust4 ,oyster patties4 ,lemon and apple pie4 ,,lesson ,,eleventh4 ,to bone a turkey or chicken4 ,force-meat4 ,boiled parsnips4 ,to boil rice4 ,parsnip fritters4 ,,lesson ,,twelfth4 ,to decorate boned turkey4 ,to roast beef4 ,to bake potatoes with beef4 ,gravy4 ,rice croquettes4 ,chicken or turkey croquettes4 ,,list ,,of ,,topics ,,for ,,twenty ,,lessons4 ,wheat and corn4 ,making of flour and meal4 ,tea4 ,coffee4 ,chocolate and cocoa4 ,tapioca and sago4 ,rice4 ,salt4 ,pepper4 ,cloves and allspice4 ,cinnamon1 nutmegs1 and mace4 ,ginger and mustard4 ,olive-oil4 ,raisins and currants4 ,macaroni and vermicelli4 ,potatoes4 ,sweet potatoes4 ,yeast and bread4 ,butter4 ,fats4 ,,list ,,of ,,authorities ,,to ,,which ,,the ,,teacher ,,may ,,refer4 ,draper's ,physiology4 ,dalton's ,physiology4 ,carpenter's ,physiology4 ,foster's ,physiology4 ,youman's ,chemistry4 ,johnston's ,chemistry of ,common ,life4 ,lewes's ,physiology of ,common ,life4 ,gray's ,how ,plants ,grow4 ,rand's ,vegetable ,kingdom4 ,brillat ,savarin's ,art of ,dining4 ,brillat ,savarin's ,physiologie du ,gout4 ,the ,cook's ,oracle1 ,dr4 ,kitchener4 ,food and ,dietetics1 by ,dr4 ,chambers4 ,food and ,dietetics1 by ,dr4 ,pary4 ,food and ,digestion1 by ,dr4 ,brinton4 ,food1 by ,dr4 ,letheby4 ,cook-books at discretion4 ,,questions ,,for ,,final ,,examination ,,at ,,end ,,of ,,year4 #a4 ,how is soup-stock made8 #b4 ,how is white soup made8 #c4 ,what are purees8 #d4 ,how is clear soup made8 #e4 ,how is caramel made1 and what are its uses8 #f4 ,how is meat jelly made and colored8 #g4 ,how is meat boiled1 roasted1 and broiled8 #h4 ,how can cold meat be used8 #i4 ,how is poultry roasted and broiled8 #aj4 ,how are potatoes cooked8 #aa4 ,how are dried leguminous vegetables cooked8 #ab4 ,how is rice boiled dry8 #ac4 ,how is macaroni boiled8 #ad4 ,how are white and brown sauces made8 #ae4 ,give plain salad-dressing and mayonnaise4 #af4 ,how are beef tea and chicken broth made8 #ag4 ,give receipts for plain omelet and omelette soufflee4 #ah4 ,how are bread1 biscuit1 and rolls made8 #ai4 ,how is pie-crust made8 #bj4 ,rule for puff paste8 #ba4 ,how should you furnish a kitchen8 #bb4 ,what are the best kinds of cooking utensils8 ,,end4 ,,bibliography4 ,,the ,,chemistry ,,of ,,cookery4 ,by ,w4 ,mattieu ,williams4 ,,the ,,perfect ,,way ,,in ,,diet4 ,by ,dr4 ,anna ,kingsford4 ,,foods4 ,by ,edward ,smith4 ,,fruits1 ,,and ,,how ,,to ,,use ,,them4 ,by ,hester ,m4 ,poole4 ,,eating ,,for ,,strength4 ,dr4 ,m4,l4 ,holbrook4 ,,fruit ,,and ,,bread4 ,by ,gustav ,schlickeyesen4 ,translated by ,dr4 ,m4,l4 ,holbrook4 ,,food ,,and ,,feeding4 ,by ,sir ,henry ,thompson4 ,,mrs4 ,,lincoln',s ,,boston ,,cook ,,book4 ,what to ,do and ,what not to ,do in ,cooking4 ,,just ,,how4 ,by ,mrs4 ,a4,d4,t4 ,whitney4 ,,mrs4 ,,rorer',s ,,philadelphia ,,cook ,,book4 ,,practical ,,cooking ,,and ,,dinner-,,giving4 ,mrs4 ,henderson4 ,,in ,,the ,,kitchen4 ,by ,mrs4 ,e4,s4 ,miller4 ,,good ,,living4 ,a ,practical ,cook ,book for ,town and ,country4 ,by ,sara ,van ,buren ,brugiere4 ,,french ,,dishes ,,for ,,american ,,tables4 ,by ,pierre ,caron4 ,,cuisine ,,classique4 ,urbain-,dubois4 ,,careme4 ,,gouffe4 ,,soyer4 ,,diet ,,for ,,the ,,sick4 ,a ,treatise on the ,values of ,foods1 their ,application to ,special ,conditions of ,health and ,disease1 and on the ,best ,methods of their ,preparation4 ,by ,mrs4 ,mary ,e4 ,henderson4 ,cookery-,books at discretion4 ,,index4 ,,part ,,ii4 ,apple ,dumplings1 #bci4 float1 #bdf4 water1 #bfi4 ,artichokes1 #bjf4 ,asparagus1 #bje4 ,authorities for reference1 #bhf4 ,beans1 string1 #bjc4 shelled1 #bjc4 ,beef a la mode1 #adg4 corned1 #adi4 frizzled1 #aij4 juice1 #bff4 rolls1 #aec4 sandwich1 #bfg4 steak1 #aeh4 steak for sick1 #bfh4 tea or essence1 #bfb4 tea for convalescents1 #bfb4 ,virginia fashion1 #adh4 ,beets1 #aii4 ,bibliography1 #bhh4 ,birds1 #afd4 ,biscuit1 baking-powder1 #baf4 beaten1 #baf4 soda and cream of tartar1 #bae4 ,blancmange1 #bdf4 ,boiled meats and stews1 #adf ,bread-making and flour1 #bjh4 ,bread1 #baj4 brown1 #bad4 cake1 #bbg4 corn1 #bah4 graham1 #bab4 pancakes1 #bba4 rye1 #bac4 sour1 #bbj4 to use dry1 #bbj4 to freshen stale1 #bba4 ,breakfast puffs or popovers1 #bag4 ,brown-bread brewis1 #bbj4 ,broth1 mutton1 #abe1 #bfc4 chicken1 #abf4 beef1 tapioca1 and egg1 #bfc4 ,buns1 plain1 #bbh1 ,cake making1 #bba4 ,cake1 apple1 #bbj4 bread1 #bbg4 cup1 #bbd4 ,dover1 #bbf4 fruit1 #bbe4 gold1 #bbg4 huckleberry1 #bai4 pound1 #bbe4 rolled jelly1 #bbd4 sponge1 #bbc4 white or silver1 #bbf4 ,cakes1 cream1 #bcj4 filling for1 #bca4 drop1 #bcj4 buckwheat1 #bai4 ,cabbage1 #bja4 ,candy1 cream1 #bei4 ,candy1 molasses1 #bfj4 nut1 #bfj4 ,chocolate creams1 #bfj4 caramels1 #bfj ,cocoanut drops1 #bfj4 ,canning1 ,general ,rules for1 #bec4 tomatoes1 #bec4 ,caramel1 #aca4 ,carrots1 #bjj4 ,carrots sautes1 #bjj4 ,casserole of rice and meat1 #afi4 ,cauliflower1 #bja4 ,cheese fondu1 #ahd4 souffle1 #ahd4 ,charlotte ,russe1 #bdg4 ,cheese straws1 #bcg4 ,chicken broth1 #abf4 broth for sick1 #bfc4 croquettes1 ,philadelphia1 #afh4 croquettes1 #afg4 fricassee1 brown1 #afe4 fricassee1 white1 #aff4 fried1 #afe4 jellied1 #agc4 panada1 #bfc4 pie1 #afj4 roasted or boiled1 #afd4 salad1 #agi4 ,chocolate1 #aif4 ,cocoa1 #aif4 ,coffee1 #aid4 crust1 #bff4 rice1 #bfg4 ,copper1 to clean1 #bgb4 ,corn1 green1 #bjd4 fritters1 #bjd4 pudding1 #bjd4 ,cream1 ,bavarian1 #bdg4 fried1 #bdi4 fruit1 #bdh4 ice1 with cream1 #bej4 ice1 with eggs1 #bej4 to freeze1 #bdi4 ,spanish1 #bdg4 strawberry1 #bdh4 whipped1 #bdg4 ,crisped crackers1 #bbj4 ,croquettes1 chicken1 #afg4 potato1 #aih4 rice1 #bjg4 ,crushed wheat1 boiled1 #ahe4 ,curries1 #aec4 ,custard1 baked1 #bde4 boiled1 #bde4 pie1 #bcf4 ,doughnuts1 #bbh4 ,dressing1 boiled for cold slaw1 #agi4 for poultry1 #afb4 without oil1 #agi4 plain salad1 #agg4 ,drop cakes1 #bcj4 ,duck1 roast1 #afd4 ,egg-nog1 #bfd4 ,egg-plant1 #bjd4 baked1 #bje4 fritters1 #bjd4 ,eggs1 baked1 #aha4 boiled1 #ahj4 poached1 #aha4 scrambled1 #aha4 stuffed1 #ahb4 to keep1 #bga4 ,examination questions1 #bhg4 ,fish1 #aca4 baked1 #acc4 balls1 #ahh4 boiled1 #acd4 broiled1 #ace4 chowder1 #adj4 fried1 #acf4 hash1 #ahi4 potted1 #aci4 salt cod1 boiled1 #ahh4 salt cod1 with cream1 #aci4 spiced1 #aci4 stewed1 #acg4 with cream1 #ahi4 ,flour browned for soup1 #acj4 prepared1 #bfg4 ,freezing ices and creams1 #bdi4 ,fritters1 clam1 #adc4 oyster1 #adc4 peach1 #bdi4 ,fruits1 candied1 #bef4 jellied1 #bef4 ,fruit-stains1 to take out1 #bga4 ,fruit cream1 #bdh4 ,furniture polish1 #bgj4 ,gingerbread1 #bbi4 ,ginger snaps1 #bbi4 ,goose1 roasted1 #afd4 ,gruel1 corn meal or ,indian1 #bfd4 oatmeal1 #bfd4 tapioca1 #bfi4 ,ham1 boiled1 #aej4 deviled1 #agj4 fried1 #afj4 ,hash1 meat1 #aia4 ,hasty pudding1 #ahf4 ,herb teas1 #bfg4 ,herring1 roe1 #ahi4 ,hints to teachers1 #bhj4 ,hoe-cake1 #bah4 ,hominy cakes1 #ahf4 coarse1 #ahe4 fine1 #ahf4 ,huckleberry cake1 #bai4 ,ink-spots1 to take out1 #bga4 ,iron or tin1 to wash1 #bgb4 ,italia's ,pride1 #afi4 ,jams1 #bed4 ,jelly and ice1 #bff4 arrow-root1 #bfe4 rice1 ,dr4 ,gaunt's1 #bfe4 chicken1 #bfc4 currant1 #bee4 fruit1 #bef4 lemon1 #bea4 rice1 #bfe4 tapioca1 #bfh4 wine1 #bea4 ,jumbles1 #bcj4 ,list of utensils required1 #bgg4 ,lobster1 boiled1 #adc4 curried1 #add4 ,macaroni1 #bjg4 with cheese1 #bjh4 ,mackerel1 salt1 #ahi4 ,marmalade1 #bed4 ,marmalade1 orange1 #bee4 ,mayonnaise1 #agh4 of salmon1 #ahj4 ,meats1 #add4 roasted1 #aed4 broiled and fried1 #aeh4 ,meat1 cold1 to warm1 #afa4 ,meringues1 #bca4 ,mince-meat1 for pies1 #bcg4 ,muffins1 graham1 #bac4 rye1 #bac4 ,mush1 #ahf4 ,mutton1 boiled1 #adi4 broth1 #abe4 broth for sick1 #bfc4 chops1 #bfh4 leg of1 stuffed1 #aee4 roasted1 #aee4 ,oatmeal1 boiled1 #ahe4 ,omelet1 plain1 #ahb4 baked1 #ahc4 ,omelette soufflee1 #bdh4 ,onions1 boiled1 #bja4 ,oyster or clam fritters1 #adc4 ,oyster-plant1 #bjj4 ,oysters1 fried1 #ada4 for pie or patties1 #adb4 scalloped1 #ada4 smothered1 #adc4 spiced or pickled1 #adb4 stewed1 #ada4 ,panada1 #bff4 ,parsnips1 #aii4 fritters1 #aii4 ,pastry and pies1 #bcb4 ,patties1 #bcc4 ,pease1 #bjb4 field1 #bjb4 ,pickles1 cucumber1 #beg4 ripe cucumber1 #beh4 melon-rind1 #beh4 sweet2 peaches1 c1 #beh1 ,pie1 cherry or berry1 #bcf4 custard1 #bcf4 dried-apple1 #bcd4 grandmother's apple-pie1 #bcd4 lemon1 #bce4 squash or pumpkin1 #bcf4 sweet potato1 or pudding1 #bce4 ,plain pie-crust1 #bcb4 ,pork and beans1 #aeg4 roasted1 #aeg4 steak1 #afj4 ,potato croquettes1 #aih4 snow1 #aih4 ,potatoes1 baked1 #aih4 baked with beef1 #aih4 boiled1 #aig4 ,lyonnaise1 #ahg4 mashed1 #aih4 ,saratoga1 #ahh4 ,potatoes1 stewed1 #ahg4 sweet1 #aii4 what to do with cold1 #ahg4 ,poultry1 to clean1 #afa4 dressing for1 #afb4 ,porridge1 milk1 #bfd4 ,preserves1 #bed4 ,pudding1 any-day plum1 #bdj4 batter1 #bdj4 bread1 #bda4 bread-and-apple1 #bdb4 bread-and-butter1 #bda4 bird's-nest1 #bdb4 corn-starch1 #bdc4 cabinet1 #bdd4 corn-meal or ,indian1 #bde4 ,english plum1 #bci4 gelatine1 #bdd4 minute1 #bdc4 plain rice1 #bdc4 ,sunder land1 #bda4 tapioca1 #bdb4 tapioca cream1 #bdc4 tipsy1 #bdf4 ,puff paste1 #bcc4 ,purees1 #abh4 ,rammekins1 #bcg4 ,rice1 boiled1 #bjg4 croquettes1 #bjg4 water1 #bfe4 parched1 #bfg4 ,rolls1 plain1 #bad4 ,parker-,house1 #bae1 ,roux1 to make1 #agd4 ,salads1 #agc4 ,salmi of duck or game1 #afi4 ,sauces1 #agc4 ,sauce1 apple1 #agf4 bread1 #agd4 celery1 #age cranberry1 #age4 foaming1 #agf4 fruit1 #agg4 hard1 #agg4 mayonnaise1 #agh4 mint1 #age4 molasses1 #agf4 plain pudding1 #agf4 ,spanish tomato1 #agh4 ,sausage1 fried1 #aij4 ,short-cake1 #bag4 ,sinks and drains1 to purify1 #bgj4 ,soft soap1 #bgj4 ,soup1 amber or clear1 #abc4 beef1 with vegetables1 #abb4 clam1 #abg4 mock turtle1 #abe4 onion1 #acj4 oyster1 #abg4 pea1 #abi4 tomato1 without meat1 #abf4 tomato1 hasty1 #abf4 turtle-bean1 #abi4 white1 #abd4 ,spanish tomato sauce1 #agh4 ,spinach1 #bje4 ,spice salt1 #bgb4 ,spices1 mixed1 #bga4 ,stew1 ,brunswick1 #aed4 brown1 #aeb4 ,irish1 #aea4 white1 #aeb4 ,stock and seasoning1 #aai4 ,squash1 winter1 #bjb4 summer1 #bjb4 ,succotash1 #bjc4 ,tea1 #aid4 ,time table for roasted meats1 #bgc4 for boiled meats1 #bgd4 for fish1 #bgd4 for vegetables1 #bgd4 bread1 cake1 c41 #bge4 ,toast1 dry or buttered1 #aib4 for sick1 #bff4 milk1 #aic1 #bff1 water1 #aic1 #bfe4 ,topics for twenty lessons1 #bhe4 ,tomato catchup1 #bei4 chutney1 #beg4 ,tomatoes1 baked1 #bjf4 canned1 #bec4 stewed1 #bjf4 fried1 #bjf4 boiled1 #bjg4 ,tongue1 boiled1 #aej4 deviled1 #agj4 ,tripe1 #afa4 ,turkey1 boiled1 #afg4 boned1 #aga4 roasted1 #afc4 ,turnips1 #bjj4 ,twelve lessons1 #bhb4 ,veal1 #aef4 cutlets1 #aei4 loaf1 #aia4 minced1 #aib4 ,venison1 roast1 #aeg4 ,wafers1 #baf4 ,waffles1 #baf4 rice or hominy1 #bag4 ,water1 apple1 #bfi4 toast1 #bff4 hard1 to make soft1 #bga4 ices1 #bej4 ,weights and measures1 #bgb4 ,wine whey1 #bfd4 ,yeast1 #bji4 ,,some ,,passages ,,in ,,the ,,practice ,,of ,,dr4 ,,martha ,,scarborough4 ,,by ,,helen ,,campbell4 #afmo4 ,cloth4 ,price1 #a4jj4 ,besides being equal to ,mrs4 ,campbell's best work in the past1 it is strikingly original in presenting the ethics of the body as imperiously claiming recognition in the radical cure of inebriety4 ,it forces attention to the physical and spiritual value of foods1 and weaves precedent and precept into one of the most beguiling stories of recent date4 ,it is the gospel of good food1 with the added influence of fresh air1 sunlight1 cleanliness1 and physical exercise that occupy profitably the attention of ,helen ,campbell4 ,martha is a baby when the story begins1 and a child not yet in her teens when the narrative comes to an end1 but she has a salutary power over many lives4 ,her father is a wise country physician1 who makes his chaise1 in his daily progress about the hills1 serve as his little daughter's cradle and kindergarten4 ,when she gets old enough to understand he expounds to her his views of the sins committed against hygiene1 and his lessons sink into an appreciative mind4 ,when he encounters particularly hard cases she applies his principles with unfailing logic1 and is able to suggest helpful means of cure4 ,the old doctor is delightfully sagacious in demonstrating how the confirmed pie-eater marries the tea inebriate1 with the result in doughnut-devouring1 dyspeptic1 and consumptive offspring4 ,what did they die of8 asked little ,martha1 in the village graveyard2 and her father answers solemnly1 ,intemperance4 ,so ,martha declares that she will be a food doctor1 and later on she helps her father in saving several victims of strong drink4 ,the book is one that should find hosts of earnest readers1 for its admonitions are sadly needed1 not in the country alone1 but in the city1 where1 if better ideas of diet prevail1 people have yet as a rule a long way to go before they attain the path of wisdom4 ,meanwhile it remains true1 as ,mrs4 ,campbell makes ,dr ,scarborough declare1 that the cabbage soup and black bread of the poorest ,french peasants are really better suited to the sustenance of healthy life than the messes that pass for food in many parts of rural ,new ,england4--,the ,beacon4 ,sold by all ,booksellers4 ,mailed1 post-paid1 on receipt of price1 by the ,publishers1 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4 ,,roger ,,berkeley',s ,,probation4 ,a ,story4 ,,by ,,helen ,,campbell1 ,author of ,prisoners of ,poverty1 ,mrs4 ,herndon's ,income1 ,miss ,melinda's ,opportunity1 ,the ,what-to-do ,club1 etc4 #afmo1 cloth1 price1 #a4jj2 paper1 #ej cents4 ,this story is on the scale of a cabinet picture4 ,it presents interesting figures1 natural situations1 and warm colors4 ,written in a quiet key1 it is yet moving1 and the letter from ,bolton describing the fortunate sale of ,roger's painting of ,the ,factory ,bell sends a tear of sympathetic joy to the reader's eye4 ,roger ,berkeley was a young ,american art student in ,paris1 called home by the mortal sickness of his mother1 and detained at home by the spendthriftness of his father and the embarrassment that had overtaken the family affairs through the latter cause4 ,a concealed mortgage on the old homestead1 the mysterious disappearance of a package of bonds intended for ,roger's student use1 and the paralytic incapacity of the father to give the information which his conscience prompted him to give1 have a share in the development of the story4 ,roger is obliged for the time to abandon his art work1 and takes a situation in a mill2 and this trying diversion from his purpose is his probation4 ,how he profits by this loss is shown in the result4 ,the mill-life gives ,mrs4 ,campbell opportunity to express herself characteristically in behalf of down-trodden labor4 ,the whole story is simple1 natural1 sweet1 and tender2 and the figures of ,connie1 poor little cripple1 and ,miss ,medora ,flint1 angular and snappish domestic1 lend picturesqueness to its group of characters4--,literary ,world4 ,sold by all ,booksellers4 ,mailed1 post-paid1 on receipt of price1 by the ,publishers1 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4 ,,miss ,,melinda',s ,,opportunity4 ,a ,,story4 ,,by ,,helen ,,campbell1 ,,author ,,of ,,the ,,what-,,to-,,do ,,club1 ,,mrs4 ,,herndon',s ,,income1 ,,prisoners ,,of ,,poverty4 #afmo4 ,cloth1 price1 #a4jj2 paper covers1 #ej cents4 ,mrs4 ,helen ,campbell has written ',miss ,melinda's ,opportunity' with a definite purpose in view1 and this purpose will reveal itself to the eyes of all of its philanthropic readers4 ,the true aim of the story is to make life more real and pleasant to the young girls who spend the greater part of the day toiling in the busy stores of ,new ,york4 ,just as in the ',what-to-do ,club' the social level of village life was lifted several grades higher1 so are the little friendly circles of shop-girls made to enlarge and form clubs in ',miss ,melinda's ,opportunity4'--,boston ,herald4 ',miss ,melinda's ,opportunity1' a story by ,helen ,campbell1 is in a somewhat lighter vein than are the earlier books of this clever author2 but it is none the less interesting and none the less realistic4 ,the plot is unpretentious1 and deals with the simplest and most conventional of themes2 but the character-drawing is uncommonly strong1 especially that of ,miss ,melinda1 which is a remarkably vigorous and interesting transcript from real life1 and highly finished to the slightest details4 ,there is much quiet humor in the book1 and it is handled with skill and reserve4 ,those who have been attracted to ,mrs4 ,campbell's other works will welcome the latest of them with pleasure and satisfaction4--,saturday ,gazette4 ,the best book that ,helen ,campbell has yet produced is her latest story1 ',miss ,melinda's ,opportunity1' which is especially strong in character-drawing1 and its life sketches are realistic and full of vigor1 with a rich vein of humor running through them4 ,miss ,melinda is a dear lady of middle life1 who has finally found her opportunity to do a great amount of good with her ample pecuniary means by helping those who have the disposition to help themselves4 ,the story of how some bright and energetic girls who had gone to ,new ,york to earn their living put a portion of their earnings into a common treasury1 and provided themselves with a comfortable home and good fare for a very small sum per week1 is not only of lively interest1 but furnishes hints for other girls in similar circumstances that may prove of great value4 ,an unpretentious but well-sustained plot runs through the book1 with a happy ending1 in which ,miss ,melinda figures as the angel that she is4--,home ,journal4 ,sold by all booksellers4 ,mailed1 post-paid1 on receipt of price1 by the publishers1 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4 ,,the ,,what-,,to-,,do ,,club ,a ,,story ,,for ,,girls ,,by ,,helen ,,campbell4 #afmo4 ,cloth4 ,price #a4ej4 ',the ,what-to-do ,club' is an unpretending story4 ,it introduces us to a dozen or more village girls of varying ranks4 ,one has had superior opportunities2 another exceptional training2 two or three have been 'away to school2' some are farmers' daughters2 there is a teacher1 two or three poor self-supporters1--in fact1 about such an assemblage as any town between ,new ,york and ,chicago might give us4 ,but while there is a large enough company to furnish a delightful coterie1 there is absolutely no social life among them4444 ,town and country need more improving1 enthusiastic work to redeem them from barrenness and indolence4 ,our girls need a chance to do independent work1 to study practical business1 to fill their minds with other thoughts than the petty doings of neighbors4 ,a ,what-to-do ,club is one step toward higher village life4 ,it is one step toward disinfecting a neighborhood of the poisonous gossip which floats like a pestilence around localities which ought to furnish the most desirable homes in our country4'--,the ,chautauquan4 ',the ,what-to-do ,club' is a delightful story for girls1 especially for ,new ,england girls1 by ,helen ,campbell4 ,the heroine of the story is ,sybil ,waite1 the beautiful1 resolute1 and devoted daughter of a broken-down but highly educated ,vermont lawyer4 ,the story shows how much it is possible for a well-trained and determined young woman to accomplish when she sets out to earn her own living1 or help others4 ,sybil begins with odd jobs of carpentering1 and becomes an artist so woodwork4 ,she is first jeered at1 then admired1 respected1 and finally loved by a worthy man4 ,the book closes pleasantly with ,john claiming ,sybil as his own4 ,the labors of ,sybil and her friends and of the ,new ,jersey ',busy ,bodies1' which are said to be actual facts1 ought to encourage many young women to more successful competition in the battles of life4'--,golden ,rule4 ,in the form of a story1 this book suggests ways in which young women may make money at home1 with practical directions for so doing4 ,stories with a moral are not usually interesting1 but this one is an exception to the rule4 ,the narrative is lively1 the incidents probable and amusing1 the characters well-drawn1 and the dialects various and characteristic4 ,mrs4 ,campbell is a natural storyteller1 and has the gift of making a tale interesting4 ,even the recipes for pickles and preserves1 evaporating fruits1 raising poultry1 and keeping bees1 are made poetic and invested with a certain ideal glamour1 and we are thrilled and absorbed by an array of figures of receipts and expenditures1 equally with the changeful incidents of flirtation1 courtship1 and matrimony4 ,fun and pathos1 sense and sentiment1 are mingled throughout1 and the combination has resulted in one of the brightest stories of the season4--,woman's ,journal4 ,sold by all booksellers4 ,mailed1 post-paid1 by publishers1 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4 ,,mrs4 ,,herndon',s ,,income4 ,a ,,novel4 ,,by ,,helen ,,campbell4 ,,author ,,of ,,the ,,what-,,to-,,do ,,club4 ,one volume4 #afmo4 ,cloth4 #a4ej4 ,confirmed novel-readers who have regarded fiction as created for amusement and luxury alone1 lay down this book with a new and serious purpose in life4 ,the social scientist reads it1 and finds the solution of many a tangled problem2 the philanthropist finds in it direction and counsel4 ,a novel written with a purpose1 of which never for an instant does the author lose sight1 it is yet absorbing in its interest4 ,it reveals the narrow motives and the intrinsic selfishness of certain grades of social life2 the corruption of business methods2 the 'false1 fairy gold1' of fashionable charities1 and 'advanced' thought4 ,margaret ,wentworth is a typical ,new ,england girl1 reflective1 absorbed1 full of passionate and repressed intensity under a quiet and apparently cold exterior4 ,the events that group themselves about her life are the natural result of such a character brought into contact with real life4 ,the book cannot be too widely read4--,boston ,traveller4 ,if the ',what-to-do ,club' was clever1 this is decidedly more so4 ,it is a powerful story1 and is evidently written in some degree1 we cannot quite say how great a degree1 from fact4 ,the personages of the story are very well drawn1--indeed1 ',amanda ,briggs' is as good as anything ,american fiction has produced4 ,we fancy we could pencil on the margin the real names of at least half the characters4 ,it is a book for the wealthy to read that they may know something that is required of them1 because it does not ignore the difficulties in their way1 and especially does not overlook the differences which social standing puts between class and class4 ,it is a deeply interesting story considered as mere fiction1 one of the best which has lately appeared4 ,we hope the authoress will go on in a path where she has shown herself so capable4--,the ,churchman4 ,in ,mrs4 ,campbell's novel we have a work that is not to be judged by ordinary standards4 ,the story holds the reader's interest by its realistic pictures of the local life around us1 by its constant and progressive action1 and by the striking dramatic quality of scenes and incidents1 described in a style clear1 connected1 and harmonious4 ,the novel-reader who is not taken up and made to share the author's enthusiasm before getting half-way through the book must possess a taste satiated and depraved by indulgence in exciting and sensational fiction4 ,the earnestness of the author's presentation of essentially great purposes lends intensity to her narrative4 ,succeeding as she does in impressing us strongly with her convictions1 there is nothing of dogmatism in their preaching4 ,but the suggestiveness of every chapter is backed by pictures of real life4--,new ,york ,world4 ,sold by all booksellers4 ,mailed1 post-paid1 on receipt of price1 by the publishers1 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4 ,,prisoners ,,of ,,poverty4 ,,women ,,wage-,,workers3 ,,their ,,trades ,,and ,,their ,,lives4 ,,by ,,helen ,,campbell1 ,,author ,,of ,,the ,,what-,,to-,,do ,,club1 ,,mrs4 ,,herndon',s ,,income1 ,,miss ,,melinda',s ,,opportunity1 ,,etc4 #afmo4 ,cloth4 #a4jj4 ,paper1 #ej cents4 ,the author writes earnestly and warmly1 but without prejudice1 and her volume is an eloquent plea for the amelioration of the evils with which she deals4 ,in the present importance into which the labor question generally has loomed1 this volume is a timely and valuable contribution to its literature1 and merits wide reading and careful thought4--,saturday ,evening ,gazette4 ,she has given us a most effective picture of the condition of ,new ,york working-women1 because she has brought to the study of the subject not only great care but uncommon aptitude4 ,she has made a close personal investigation1 extending apparently over a long time2 she has had the penetration to search many queer and dark corners which are not often thought of by similar explorers2 and we suspect that1 unlike too many philanthropists1 she has the faculty of winning confidence and extracting the truth4 ,she is sympathetic1 but not a sentimentalist2 she appreciates exactness in facts and figures2 she can see both sides of a question1 and she has abundant common sense4--,new ,york ,tribune4 ,helen ,campbell's ,prisoners of ,poverty is a striking example of the trite phrase that truth is stranger than fiction4 ,it is a series of pictures of the lives of women wage-workers in ,new ,york1 based on the minutest personal inquiry and observation4 ,no work of fiction has ever presented more startling pictures1 and1 indeed1 if they occurred in a novel would at once be stamped as a figment of the brain4444 ,altogether1 ,mrs4 ,campbell's book is a notable contribution to the labor literature of the day1 and will undoubtedly enlist sympathy for the cause of the oppressed working-women whose stories do their own pleading4--,springfield ,union4 ,it is good to see a new book by ,helen ,campbell4 ,she has written several for the cause of working-women1 and now comes her latest and best work1 called ,prisoners of ,poverty1 on women wage-workers and their lives4 ,it is compiled from a series of papers written for the ,sunday edition of a ,new ,york paper4 ,the author is well qualified to write on these topics1 having personally investigated the horrible situation of a vast army of working-women in ,new ,york1--a reflection of the same conditions that exist in all large cities4 ,it is glad tidings to hear that at last a voice is raised for the woman side of these great labor questions that are seething below the surface calm of society4 ,and it is well that one so eloquent and sympathetic as ,helen ,campbell has spoken in behalf of the victims and against the horrors1 the injustices1 and the crimes that have forced them into conditions of living--if it can be called living--that are worse than death4 ,it is painful to read of these terrors that exist so near our doors1 but none the less necessary1 for no person of mind or heart can thrust this knowledge aside4 ,it is the first step towards a solution of the labor complications1 some of which have assumed foul shapes and colossal proportions1 through ignorance1 weakness1 and wickedness4--,hartford ,times4 ,sold by all booksellers4 ,mailed1 post-paid1 on receipt of price1 by the publishers1 ,,little1 ,,brown1 ,,and ,,company1 ,,boston4 ,transcriber's ,notes for e-book3 ,in this book1 spelling is inconsistent1 but is generally left as found in the original scans used for transcription4 ,some of the most common inconsistencies are noted below4 ,if you are using this book for research1 please verify any spelling or punctuation with another source4 ,spelling variants3 omelet7te71 omlet soufle7e7 ,gouffe7e7 cocoanut1 cocoa-nut dishcloth1 dish-cloth forcemeat1 force-meat oilcloth1 oil-cloth popovers1 pop-overs schoolgirls1 school-girls storeroom1 store-room underdone1 under-done underwear1 under-wear ,obvious typos corrected3 identital for identical cacoa-nut for cocoa-nut ,,boiled for ,,broiled