file which includes the original illustrations4 ,see #bahbf-;h4htm or #bahbf-;h4zip3 7https3_/_/www4gutenberg4org_/dirs_/#b_/ a_/h_/b_/bahbf_/bahbf-;h_/#bahbf-;h4htm7 or 7https3_/_/www4gutenberg4org_/dirs_/#b_/ a_/h_/b_/bahbf_/bahbf-;h4zip7 ,images of the original pages are available through ,early ,canadiana ,online4 ,see http3_/_/www4canadiana4org_/,,eco_/,item ,record_/#chcbh8;id#iajf;f#hi;a#j;c#c;d# jd;d#f ,transcriber's note3 ,obvious typographical errors have been corrected1 but inconsistencies in spelling and hyphenation have been retained4 ,advertisements are presented as in the original--several before the text with the remainder after the text4 ,,my ,,pet ,,recipes ,,tried and ,,true ,,contributed ,,by ,,the ,,ladies ,,and ,,friends ,,of ,,st4 ,,andrew',s ,,church ,,quebec 99 99 99 99 99 99 ,,by ,,appointment ,,furriers ,,to ,,the ,,queen4 ,,holt1 ,,renfrew ,co4 ,,quebec and ,,toronto4 ,,the 44 ,,largest ,manufacturers of ,,fine ,,furs in ,canada ,exclusive ,designs in ,ladies' ,persian ,lamb and ,sealskin ,coats ,,fine ,,hudson ,,bay ,,and ,,russian ,,sable ,,skins1 ,,silver1 ,,white ,,and ,,blue ,,fox ,,skins4 ,,recipes ,,are ,,useless ,unless you have the ingredients to demonstrate them4 ,this ,is ,where ,we ,shine ,we carry the very best of groceries in ,quebec4 ,we make a specialty of the choicest goods4 ,everything is fresh and appetizing4 ,if you are among our customers you are aware of these facts4 ,if not give us a trial order4 ,a4 ,,grenier ,family ,grocer and ,wine ,merchant #ib #id ,st4 ,john ,street 44 ,,telephone #bda 44 ,,established #ahdb ,,glover1 ,,fry ,,co4 444 ,,importers ,,of 444 ,,fancy ,,dry ,,goods ,,novelties ,,received ,,weekly ,,dress ,,and ,,mantle ,,departments ,under ,first ,class ,modistes4 ,special ,orders ,executed ,promptly ,,latest ,,novelties ,,in ,,millinery1 ,,straw1 ,,chip and ,,felt ,,hats 444 ,,new ,,shapes4 ,,gentlemen',s ,,clothing ,made ,to ,order ,within #ab ,hours4 ,first ,class ,fit and ,workmanship ,guaranteed ,all ,goods ,marked in ,plain ,figures4 ,one ,price ,only4 ,,glover1 ,,fry ,co4 #bd #bf ,fabrique ,street1 ,quebec4 ,under the distinguished patronage of ,h4 ,r4 ,h4 ,princess ,louise1 ,h4 ,e4 ,lady ,stanley of ,preston1 also ,her ,excellency ,lady ,aberdeen4 ,for ,ladies ,tailor made ,garments4 ,d4 ,,morgan1 ,,place ,d',,armes - ,,quebec4 ,ladies ,costumes ,of all descriptions in ,cloth made to order on short notice1 also ,cloaks1 ,ulsters1 etc41 etc4 ,medicine 44 ,when you need medicine you want the best4 ,that is natural4 ,a man may be contented with an #ah4jj overcoat even though he knows some other men wear coats that cost #de4jj4 ,a woman may wear #a gloves and see the #b kind without being disturbed4 ,,it ,,is ,,different ,,with ,,medicine4 ,everyone wants the highest quality2 and that is the only kind we keep4 ,we are particular in selecting and buying our drugs2 careful in making our medicines and exact in compounding prescriptions4 ,,we ,,solicit ,,your ,,trade ,,on ,,these ,,assurances4 ,,henry ,,willis1 ,,chemist and ,,druggist #d ,st4 ,john ,street1 - - - ,quebec4 ,s4 ,j4 ,,shaw ,co4 #ac ,st4 ,john ,street1 444 ,,and 444 ,corner ,mountain ,hill and ,notre-,dame ,st4 ,house ,furnishing ,,hardware ,,fancy ,,moulds ,,and ,,slicers4 ,telephones ,,upper ,,town1 #egc ,,lower ,,town1 #dd ,illustration3 ,m4 ,,timmons ,,son ,,manufacturers ,,of ,,ginger ,,ale ,,soda ,,water c4 ,,quebec ,,the ,,best ,,in ,,the ,,universe4 ,,the 444 ,,magi ,,caledonia ,,mineral ,,waters ,are famous for the relief afforded in ,rheumatism1 ,indigestion1 ,dyspepsia1 ,liver1 ,kidney and ,bladder troubles1 ,blood and ,skin diseases1 ,female ,complaints1 etc4 ,surpassing in the cures the most celebrated ,european ,spas4 ,at the ,world's ,columbian ,exhibition1 the highest distinction was awarded the ,,magi ,,caledonia ,,springs ,,waters over all competitors--,medal and ,diploma4 ,m4 ,,timmons ,,son1 ,,sole ,,agents ,,bottlers1 #ij-ib ,,cote ,d',,abraham1 ,,quebec4 99 99 99 99 99 99 ,,my ,,pet ,,recipes ,,tried and ,,true ,,contributed ,,by ,,the ,,ladies ,,and ,,friends ,,of ,,st4 ,,andrew',s ,,church ,,quebec ,we may live without poetry1 music and art2 ,we may live without conscience1 and live without heart2 ,we may live without friends2 we may live without books2 ,but civilized man cannot live without cooks4 --,,owen ,,meredith4 ,quebec ,daily ,telegraph ,printing ,house #aijj ,rhymes to ,remember444 ,always have lobster sauce with salmon1 ,and put mint sauce your roasted lamb on4 ,in dressing salad mind this law ,with two hard yolks use one raw4 ,roast pork1 sans apple sauce1 past doubt ,is ,hamlet with the ,prince left out4 ,broil lightly your beefsteak--to fry it ,argues contempt of christian diet4 ,it gives true epicures the vapors ,to see boiled mutton minus capers4 ,boiled turkey1 gourmands know1 of course ,is exquisite with celery sauce4 ,roasted in paste1 a haunch of mutton ,might make ascetics play the glutton4 ,to roast spring chickens is to spoil them1 ,just split them down the back and broil them1 ,shad1 stuffed and baked is most delicious1 ,t'would have electrified ,apicius4 ,roast veal with rich stock gravy serve1 ,and pickled mushrooms too1 observe1 ,the cook deserves a hearty cuffing ,who serves roast fowl with tasteless stuffing4 ,but one might rhyme for weeks this way1 ,and still have lots of things to say2 ,and so ,i'll close1 for reader mine1 ,this is about the hour to dine4 ,,soup4 ,the best soups are made with a blending of many flavors4 ,don't be afraid of experimenting with them4 ,where you make one mistake you will be surprised to find the number of successful varieties you can produce4 ,if you like a spicy flavor try two or three cloves1 or allspice1 or bay leaves4 ,all soups are improved by a dash of onion1 unless it is the white soups1 or pures from chicken1 veal1 fish1 etc4 ,in these celery may be used4 ,in nothing as well as soups can a housekeeper be economical of the odds and ends of food left from meals4 ,one of the best cooks was in the habit of saving everything1 and announced one day1 when her soup was especially praised1 that it contained the crumbs of gingerbread from her cake box6 ,creamed onions left from a dinner1 or a little stewed corn1 potatoes mashed1 a few baked beans--even a small dish of apple sauce have often added to the flavor of soup4 ,of course1 all good meat gravies1 or bones from roast or boiled meats1 can be added to your stock pot4 ,a little butter is always needed in tomato soup4 ,in making stock1 use a quart of water for every pound of meat and bone4 ,cut the meat in pieces1 crack the bones1 place all in the kettle1 pour over it the proper quantity of cold water2 let it soak a while on the back of the range before cooking4 ,let soup boil slowly1 never hard1 7an hour for each pound of meat7 strain through a sieve or coarse cloth4 ,never let the fat remain on your soup4 ,let get cold and lift it off1 or skim it off hot4 ,,brown ,,stock4 ,,mrs4 ,w4 ,,cook4 ,four pounds shin of beef1 or other meats and bones--four carrots1 four onions1 one turnip1 one small head of celery1 one half tablespoonful of salt1 one half teaspoonful of peppercorns1 six cloves1 five pints of cold water4 ,cut up the meat bone and place it in a large saucepan1 pour over the water1 skim when boiling1 prepare the vegetables1 add them to the saucepan2 cover closely and boil slowly four hours4 ,the spice should be added with the vegetables4 ,,cream ,,of ,,celery ,,soup4 ,,mrs4 ,,ernest ,f4 ,,wurtele4 ,one quart chicken or veal broth2 one quart milk2 one half cupful rice2 one teaspoonful salt2 one head celery2 seasoning4 ,use for this soup a quart of chicken or veal broth and about a quart of milk2 pick over and wash the rice1 rinse it well in cold water1 and put it in a thick saucepan over the fire with a pint of milk and a teaspoonful of salt2 wash a head of celery and grate the white stalks1 letting the grated celery fall into milk enough to cover it2 put the grated celery with the rice and gently simmer them together until the rice is tender enough to rub through a sieve with a potato masher1 adding more milk if the rice absorbs what has first been put with it4 ,after the rice has been rubbed through the sieve1 return it to the saucepan1 place it again over the fire1 and gradually stir with it the quart of stock or broth2 if this quantity of stock does not dilute the soup to a creamy consistency1 add a little milk2 let the soup get scalding hot1 season it with salt1 white pepper1 and a very little grated nutmeg1 and serve at once4 ,,celery ,,soup4 ,,mrs4 ,,stocking4 ,four large potatoes1 three large onions1 six or eight stalks of celery4 ,chop all the vegetables very fine1 and place in an earthern kettle and cover with boiling water1 stir often till cooked1 then add one quart of milk and let boil2 add butter1 pepper and salt to taste4 ,this receipt will serve six persons4 ,,chicken ,,cream ,,soup4 ,,mrs4 ,,duncan ,,laurie4 ,take the carcase of a roast chicken or turkey1 break the bones1 and cover with a quart of cold water and simmer for two hours adding boiling water1 to keep the original quantity4 ,strain and return to kettle1 add one chopped onion1 two grated raw potatoes1 one half small turnip grated1 and one half cup rice4 ,boil until rice is very soft4 ,strain again1 and return to kettle and let boil1 and add one pint milk1 one teaspoon cornstarch rubbed smooth in a tablespoon butter and a little salt and pepper1 serve hot4 ,,consomme ,,la ,,toledo--,,clear ,,soup4 ,,miss ,,stevenson4 ,one quart stock1 two eggs1 two gherkins1 a little red and green colouring1 two tablespoonfuls cream1 whites and shells of two eggs1 one wine glass of sherry1 and a little nutmeg4 ,beat the two whole eggs1 pour over them the cream 7hot47 ,season the custard with pepper1 salt and nutmeg1 colour half red and half green1 pour both parts into buttered tins1 poach in hot water until firm4 ,beat the whites and shells of eggs with a little cold water1 add them to the stock1 pour it into a saucepan and whisk over the fire till boiling2 draw on one side and simmer ten minutes4 ,cut the custard in shapes1 rinse then in warm water1 shred the gherkins1 strain the soup1 add the wine and garnishing just before serving4 ,,cauliflower ,,soup4 ,one cauliflower1 two yolks of egg1 one half pint of cream1 one quart chicken stock4 ,boil together the stock and cauliflower1 for twenty minutes1 take out the cauliflower1 put aside some of the best parts1 pass remainder through a sieve1 mix together the yolks and cream1 add them to the soup1 put all in a saucepan and stir over the fire until it begins to thicken1 put the pieces of cauliflower into a tureen and pour the soup over them2 the stock used in this soup is better without any other vegetables4 ,,fish ,,soup4 ,two pounds of raw fish1 one tablespoonful parsley1 one and one half ounces butter1 one ounce flour of rice1 one half pint milk1 one quart of water1 pepper1 and salt4 ,boil together the bones and skin of fish for half an hour4 ,strain1 melt butter in a saucepan1 stir into it the flour1 add strained water from the pan4 ,cut up the fish into small pieces1 add it1 also salt and pepper1 boil slowly ten minutes1 add parsley at last minute4 ,,giblet ,,soup4 ,,miss ,,beemer4 ,giblets from two or three fowls2 two quarts of water2 one of stock2 two tablespoons of butter1 ditto of flour2 salt1 pepper1 and onion if desired4 ,put giblets on to boil in the water and boil gently till reduced to one quart 7about two hours72 take out the giblets1 cut off tough parts and chop fine the remainder4 ,return to the liquor and add stock4 ,cook butter and flour together until a rich brown1 and add to the soup2 season1 cook gently half an hour2 stir in half a cup of bread crumbs and in a few minutes serve hot4 ,,kidney ,,soup4 ,,miss ,,stevenson4 ,one ox kidney1 one quart second stock or water1 one tablespoon ,hardy sauce1 one tablespoon mushroom ketchup1 one ounce butter1 one ounce rice flour1 pepper1 salt and cayenne4 ,wash and dry the kidney1 cut into thin slices2 mix together the flour1 pepper and salt and roll the kidney in it4 ,brown them quickly in the butter1 pour over the stock1 skim when boiling4 ,add sauce and simmer slowly two hours4 ,,lentil ,,soup4 ,,mrs4 ,,theophilus ,,oliver4 ,one half pound of lentils1 one carrot1 one onion1 one ounce dripping1 salt1 pepper corns1 one quart of water1 one tablespoon of flour4 ,soak the lentils all night1 wash well1 scrape carrot1 and onion cut up4 ,put the dripping into a saucepan1 when warm1 put in vegetables1 lentils and flour4 ,stir for five minutes until all fat is absorbed1 add the water warm1 some herbs tied in a bit of muslin4 ,boil for an hour or more4 ,rub through a sieve1 return to saucepan4 ,reheat and serve4 ,,ox ,,tail ,,soup4 ,,mrs4 ,w4 ,,cook4 ,divide an ox tail into lengths of an inch and a half2 melt an ounce of butter in a stew pan and fry the pieces in this1 turning them about for five minutes4 ,add two quarts of stock or water and bring gently to a boil4 ,throw in a teaspoonful of salt1 and carefully remove the scum as it rises4 ,add a carrot1 a turnip and an onion with two cloves stuck in it1 a little celery1 a blade of mace and a small bouquet of garum4 ,stew gently two and one half hours4 ,strain the soup and put the pieces of ox tail in cold water to free them of fat4 ,mix an ounce and one half of flour smoothly with a little cold water1 add to the stock and simmer for twenty minutes4 ,add a little cayenne1 a few drops of lemon juice and a glass of port wine if liked and serve4 ,,oyster ,,soup4 ,,miss ,,miriam ,,strang4 ,one quart boiling water1 one quart milk1 stir in one teacup rolled cracker crumbs1 season with pepper and salt to taste4 ,when all come to a boil add one quart of oysters2 stir well so as to keep from scorching1 then add a piece of butter size of an egg2 let it boil up just once1 then remove from the fire immediately4 ,,cream ,,of ,,pea ,,soup4 ,,miss ,,ruth ,,scott4 ,one tin of peas and one pint of water1 a very small piece of onion1 let it boil about twenty minutes1 strain and mash through sieve4 ,two tablespoonfuls of butter1 and one of flour1 well blended together4 ,add that to the peas4 ,last of all add a pint or more of boiling milk4 ,put on the stove till it thickens1 but be careful not to let it boil4 ,,palestine ,,soup4 ,,mrs4 ,w4 ,,cook4 ,wash and pare two pounds of artichokes and put them in a stewpan with a slice of butter1 two or three strips of bacon rind1 which have been scalded and scraped and two bay leaves4 ,put the lid on the stew pan and let the vegetables sweat over the fire for eight or ten minutes1 shaking the pan occasionally to keep them from sticking4 ,pour on water to cover the artichokes and stew gently till soft4 ,rub them through a sieve1 mix the liquor they were boiled in with them1 make the soup hot and add boiling milk until it is as thick as double cream4 ,add pepper and salt to taste4 ,just before serving1 mix with the soup a quarter of a pint of hot cream4 ,this addition will be a valuable one1 but may be dispensed with4 ,,puree ,,de ,,petit ,,pois4 ,,miss ,,stevenson4 ,one pint green peas1 two yolks of egg1 one gill cream1 one and one half pints stock1 salt and pepper4 ,strain the liquid from the peas1 put them with the stock in a saucepan and simmer twenty minutes2 pass them through a sieve1 pour back to the pan1 add yolks1 cream1 pepper and salt1 and stir over the fire until it begins to thicken2 do not allow it to boil4 ,a spray of mint boiled with the peas is a great improvement4 ,,puree ,,de ,,veau4 ,four ounces pounded veal1 one pint stock1 one ounce butter1 one ounce flour1 yolks of two eggs1 few drops of lemon juice1 one half pint whipped cream4 ,mix veal and butter together in a saucepan1 add flour1 then by degrees the stock 7hot7 just boil up4 ,mix yolks and add little by little the cream1 a few drops of cochineal1 salt and pepper1 pour over this the contents of the saucepan very carefully4 ,,tomato ,,soup4 ,,mrs4 ,,henry ,,thomson4 ,one pint of stewed tomatoes1 add a pinch of soda1 stir till it ceases foaming1 then add one pint boiling water and one pint of milk1 strain and put on the stove and when near boiling1 add a tablespoonful of cornstarch1 wet it with a little cold milk1 one tablespoon butter1 a little pepper and salt to taste4 ,,tomato ,,soup4 ,,miss ,,edith ,,henry4 ,take a tin of tomatoes and add half a pint of water4 ,let this boil for half an hour till the tomatoes are well broken4 ,add a tablespoonful of cornstarch1 dissolved in a little cold water and mix well4 ,flavor with salt and pepper to taste1 and half a small onion4 ,then add a quart of milk4 ,let this boil and stir well1 so that it will mix1 and be careful that it does not burn on the bottom of the pan4 ,,turkish ,,soup4 ,,mrs4 ,w4 ,,cook4 ,one quart of white stock1 one half teacupful of rice1 yolks of two eggs1 one tablespoon cream1 salt and pepper4 ,in preparing this soup boil first the rice in the stock for twenty minutes4 ,then pass the whole through a wire sieve1 rubbing through such of the rice as may stick with a spoon1 then stir it thoroughly to beat out such lumps as the rice may have formed and return all to the saucepan4 ,the yolk of egg1 cream1 pepper and salt1 must now be well beaten together and added to the stock and rice1 the whole stirred over the fire for two minutes1 care being taken to prevent boiling after the eggs are put in1 or they will curdle4 ,this soup should be served very hot and is excellent4 ,,turtle ,,bean ,,soup4 ,,miss ,,fraser4 ,one pint of black beans1 boil in two quarts of water1 one onion1 two carrots1 small teaspoon of allspice1 five or six cloves1 a small bit of bacon or ham4 ,a good bone of roast beef or mutton1 let all boil till quite tender perhaps two hours4 ,then turn into a colander1 take out the bone and rub all the rest with a wooden spoon through the colander1 if this is too thick add some stock or water4 ,some meat balls can be added4 ,,fish ,,and ,,oysters4 ,now good digestion wait on appetite1 ,and health on both4--,,macbeth4 ,,rule ,,for ,,selecting ,,fish4 ,if the gills are red1 the eyes full1 and the whole fish firm and stiff1 they are fresh and good2 if on the contrary1 the gills are pale1 the eyes sunken1 the flesh flabby1 they are stale4 ,,baked ,,codfish4 ,,mrs4 ,,david ,,bell4 ,choose a good sized fresh codfish1 prepare it for cooking without beheading it1 fill the inside with a dressing of bread crumbs1 a finely chopped onion1 a little chopped suet1 pepper and salt and moisten all with an egg4 ,sew up the fish and bake1 basting with butter or dripping4 ,if butter1 beware of too much salt4 ,,baked ,,codfish4 ,,mrs4 ,r4 ,m4 ,,stocking4 ,pick very fine one cup of codfish2 soak several hours in cold water2 have ready two cups of mashed potatoes and mix well with one egg1 a cup of milk1 one half cup of butter1 little salt and pepper2 put this in a baking dish and cover the top with bread crumbs2 moisten with milk2 bake one-half hour4 ,,curried ,,fish4 ,,mrs4 ,w4 ,,cook4 ,one pound cooked white fish1 one apple1 two ounces of butter1 one onion1 one pint of fish stock1 one tablespoon curry-powder1 one tablespoon flour1 one teaspoon lemon juice or vinegar1 salt and pepper1 six ounces of rice4 ,slice the apple and onion1 and brown them in a pan with a little butter1 stir in them the flour and curry powder1 add the stock by degrees2 skim when boiling and simmer slowly one half hour1 stir in them the lemon juice1 also a very small teaspoon sugar2 strain and return to the saucepan1 cut up the fish into neat pieces1 and put them into the saucepan also1 when quite hot dish with a border of rice4 ,,fish ,,cream4 ,,mrs4 ,j4 ,g4 ,,scott4 ,one can of salmon1 one quart of milk1 one cup of flour1 one cup of butter1 three eggs1 one cupful of bread crumbs1 one half cupful grated cheese1 one onion1 one bunch of parsley1 two bay leaves4 ,take the canned salmon1 or boil a fish1 and when cool take out the bones and break the fish in small pieces4 ,put on to boil one quart of milk1 an onion1 a bunch of parsley1 and two bay leaves2 after boiling strain through a colander1 then add a cup of flour mixed smooth with cold milk and a cup of butter2 beat up three eggs and pour into the mixture4 ,put in a baking dish alternate layers of fish and cream until the dish is full1 putting cream top and bottom4 ,place on top one cup of bread crumbs and one half cup of grated cheese4 ,salt to taste1 and cayenne pepper4 ,bake twenty minutes4 ,,fish ,,mould4 ,,mrs4 ,a4 ,,cook4 ,boil a fresh haddock1 remove the bones and pick it in pieces1 soak some bread in milk2 put the fish1 bread1 a small piece of butter1 one or two eggs1 pepper and salt together in a bowl and beat them well together4 ,put the mixture in a mould and steam1 turn out1 and garnish with parsley4 ,tomato sauce is nice poured round the mould when turned out4 ,the fish should be about twice the quantity of the bread4 ,,tomato ,,sauce4 ,six tomatoes1 two ounces butter1 one half ounce flour1 one half pint stock1 one teaspoon of salt1 one fourth teaspoon of pepper4 ,place the tomatoes in a pan and pour over them the stock1 add salt and pepper4 ,place the pan over the fire and cook all slowly for half an hour4 ,place a wire sieve over a basin and rub the tomatoes and stock through the sieve4 ,melt the butter in a saucepan1 add the flour stir well together1 pour over the tomatoes and stock and stir all over the fire till boiling1 when the sauce is ready for use4 ,tinned tomatoes do not take so long to boil4 ,,fish ,,scallop4 ,,miss ,,ruth ,,scott4 ,remains of cold fish of any sort1 one half pint of cream1 one half tablespoonful anchovy sauce1 one half teaspoonful made mustard1 one half teaspoonful walnut ketchup1 pepper and salt1 bread crumbs4 ,put all the ingredients into a stew pan1 carefully picking the fish from the bones2 set it on the fire1 let it remain till nearly hot1 and stir occasionally4 ,then put in a deep dish1 with bread and small bits of butter on top2 put in the oven till nearly browned4 ,serve hot4 ,,fish ,,pie4 ,,mrs4 ,,andrew ,,thomson4 ,boil one haddock1 take the best part of the fish1 one pint of milk and a piece of butter as large as an egg1 half a cup of flour1 two yolks of eggs1 stir together1 and then mix well with the fish4 ,put in a pudding dish1 and take a half cup of bread crumbs1 half a cup of grated cheese1 put in the oven for ten minutes1 salt and pepper to taste4 ,,potted ,,herrings4 ,,mrs4 ,,david ,,bell4 ,scale and clean fresh herrings1 then taking the fish by the tail you can easily remove the backbone drawing it towards the head4 ,the smaller bones will melt in the vinegar2 remove the heads and roll each fish up1 tail end inside1 and wind a thread round each roll1 lay them in the vessel they are to remain in till used1 a stone earthernware crock is best4 ,make scalding hot with spices as much vinegar as will cover them1 pour it over the fish and keep them hot about the stove for about an hour1 when they will be well cooked through2 do not let them boil or they will break4 ,keep in a cool place4 ,spices3 whole white pepper1 whole allspice1 and a blade of mace if it is liked4 ,,lobster ,,cutlets4 ,,mrs4 ,,farquharson ,,smith4 ,mince the lobster fine1 and season with pepper and salt1 make good and thick with drawn butter4 ,mix with the lobster enough to make it stick together4 ,shape with the hands into cutlets1 roll in bread crumbs and fry in hot lard4 ,the ,sauce3--,make rather a thin custard1 season with pepper1 salt and a little nutmeg and chopped parsley1 place over the cutlets4 ,,lobster ,,stew4 ,,mrs4 ,,ernest ,f4 ,,wurtele4 ,take a boiled lobster and split it open1 cut the meat into small pieces and put into a saucepan with one pint of milk2 when boiling add two tablespoons of flour dissolved in a little water1 and boil ten minutes4 ,season with salt1 pepper and a small piece of butter4 ,just before serving pour in a wineglassful of sherry4 ,canned lobster may be used with very good results4 ,,oyster ,,pie4--,,famous4 ,one cup melted butter is put in a lined saucepan1 and three tablespoons of flour which are rubbed well into the butter1 one half teaspoon of mace1 a little pepper and salt4 ,the juice of the oysters is put into this to make it thin1 and little by little one quart of boiling milk to one quart of oysters4 ,last the oysters are put in very carefully and given a very short boil4 ,the whole is pretty thick and is then put into a pie dish with pie crust over2 one cup of cream is put in just before the oysters are emptied into the pie dish4 ,,oyster ,,pie ,,or ,,patties4 ,,miss ,m4 ,a4 ,,ritchie4 ,crust3--,one pound of butter1 one pound of flour1 one half cup of water4 ,sauce3--,one tablespoonful of butter1 two tablespoonfuls of flour1 one cup of cream or milk1 one pint of oysters4 ,,escaloped ,,oysters4 ,,madame ,j4 ,t4 ,butter the dish2 cover the bottom of the dish with bread crumbs1 add a layer of oysters1 season with pepper and salt1 then bread crumbs and oysters until you have three layers4 ,finish with crumbs1 cover the top with small pieces of butter1 bake half an hour4 ,,creamed ,,oysters ,,on ,,toast4 ,,mrs4 ,r4 ,m4 ,,stocking4 ,one quart of milk1 two tablespoons flour three tablespoons butter1 pepper and salt4 ,put milk in double boiler1 mix butter and flour thoroughly1 adding a little cold milk before stirring into the hot milk2 cook3 ,one pint of oysters1 let simmer in their liquor for about five minutes1 then skim out1 drop into the cream sauce4 ,prepare thin slices of crisp toast1 lay on heated platter2 pour over creamed oysters1 serve at once4 ,delicious4 ,,oyster ,,croquettes4 ,,miss ,,stevenson4 ,twenty-five oysters1 one dessertspoonful chopped parsley1 three ounces butter1 one and one half ounces flour1 one gill milk or cream1 one teaspoon lemon juice1 one egg1 three tablespoons bread crumbs1 salt and pepper4 ,boil the oysters in their own liquor five minutes1 cut them in rough pieces1 melt the butter in a saucepan1 stir in the flour1 add cream by degrees1 also oyster liquor1 boil two minutes1 add then the parsley1 pepper1 and salt1 put in the oysters and allow the mixture to cool4 ,form it then into croquettes on a slightly floured board4 ,roll in the beaten egg and bread crumbs and fry in hot fat two minutes4 ,,moulded ,,salmon4 ,,miss ,,marion ,,stowell ,,pope4 ,one tin of salmon chopped1 one cup fine bread crumbs1 four eggs broken in four tablespoons melted butter1 one teaspoon chopped parsley1 pepper and salt to taste4 ,put into a plain buttered mould and sprinkle with flour1 cover and steam one hour4 ,sauce for the above3--,one teaspoon cornstarch1 a little butter1 one and one half cups of milk1 pepper1 salt and nutmeg to taste4 ,a little tomato ketchup or anchovy sauce added4 ,when it comes to the boil1 add one well beaten egg2 pour round the mould and serve hot4 ,,creamed ,,salmon4 ,,miss ,h4 ,,barclay4 ,one can salmon minced fine1 draw off the liquor4 ,for the dressing1 boil one pint milk1 two tablespoons butter1 salt and pepper to taste4 ,have ready one pint of bread crumbs1 place a layer in the bottom of the dish1 then a layer of fish1 then a layer of dressing1 and so on1 leaving crumbs for the last layer1 and bake till brown4 ,,meats4 ,,meats4 ,,mrs4 ,,david ,,bell4 ,to make beefsteak tender1 rub a pinch of baking soda on each side of the steak about an hour before cooking and roll it up on itself in the meantime4 ,a very small pinch of brown sugar used in the same way is good1 but the soda is thought preferable4 ,,meat ,,balls4 ,,mrs4 ,,waddle4 ,mash finely some potatoes1 pass through a sieve1 stir in the yolks of two eggs1 one ounce of butter1 pepper and salt4 ,mince finely some beef or tongue4 ,mix all well together1 add a little parsley1 roll into balls1 cover with egg and bread crumbs1 fry in hot lard4 ,let them dry before the fire on paper4 ,very good4 ,,spiced ,,beef4 ,rub well into a round weighing forty pounds1 three ounces saltpetre1 let stand six or eight hours1 pound three ounces allspice1 one pound black pepper1 two pounds salt1 and seven ounces brown sugar2 rub the beef well with the salt and spices4 ,let it remain fourteen days turning it every day and rub with the pickle1 then wash off the spices and put in a deep pan1 cut small six pounds of suet1 put some in the bottom of the pan1 the greater part on the top1 cover with coarse paste and bake eight hours2 when cold take off the paste pour off the gravy1 it will keep six months4 ,,spiced ,,beef4 ,,miss ,j4 ,e4 ,,fraser4 ,two pounds of raw steak from the round1 free from bone1 fat or sinew1 chopped very fine1 six soda biscuits rolled fine1 one cup of milk1 two eggs beaten in one tablespoon salt1 one dessertspoon of pepper1 and add a little spice if you like4 ,butter an earthenware jar as large round the top as the bottom and press the mixture in very lightly4 ,cover with butter one half inch thick4 ,cover the jar with a plate and bake in an oven for two hours4 ,serve whole or cut in slices4 ,nicer cold4 ,,beef ,,la ,,mode4 ,,mrs4 ,i4 ,t4 ,,smythe4 ,one half pound of meat1 cut up into four inch squares and two or three inches thick1 add onion chopped fine1 one teaspoon salt1 and one half teaspoon pepper1 cover with boiling water and place in jar and cook in oven for two hours4 ,,beef ,,olives4 ,,mrs4 ,,george ,m4 ,,craig4 ,thin slices of steak cut into squares about the size of hand2 make a dressing similar to chicken1 bake1 then put on the steak and roll1 put in the saucepan with some onion and butter in a little water1 let it simmer for an hour and a half to two hours4 ,,cold ,,meat ,,cutlets4 ,,mrs4 ,a4 ,,cook4 ,half pound cold meat or chicken1 one ounce butter1 one ounce of flour1 one gill white stock1 one teaspoon chopped parsley1 one half saltspoon grated nutmeg1 small teaspoon of salt1 saltspoon of pepper1 grated rind of half a small lemon4 ,pass chicken twice through the mincer1 then melt the butter1 stir into it the flour1 get it perfectly smooth and add stock1 don't let it brown1 stir until it boils and boil two minutes1 add the chicken1 7when properly cooked will leave the pan clearly7 add pepper1 salt1 nutmeg1 parsley and lemon1 put it away to cool4 ,in using cold beef1 a teaspoon anchovy essence or paste is an improvement1 and to mutton a teaspoon mushroom catsup4 ,when the mixture is cold1 place some flour on board to prevent sticking and form into rolls with square edges1 beat the egg1 place breadcrumbs mixed with pepper and salt on paper1 put the rolls first in the egg1 then in crumbs1 have sufficient fat in pan and when the white smoke rises1 put the rolls in and fry three minutes1 drain on paper4 ,brown sauce may be served and mashed peas or potatoes placed in the centre4 ,,cured ,,mutton ,,hams4 ,,mrs4 ,w4 ,,cook4 ,quarter of a pound bay salt1 ditto of common salt1 one ounce saltpetre1 four ounces brown sugar1 one ounce allspice1 four ounces black pepper 7whole71 the allspice or one ounce of coriander seed must be bruised not ground1 one quart of water3 boil all together a few minutes and rub on hot4 ,in three weeks the hams will be ready to hang if well rubbed with the pickle everyday4 ,sufficient pickle for two4 ,,braised ,,mutton4 ,,mrs4 ,,archie ,,cook4 ,one boned shoulder of mutton1 four ounces of bread crumbs1 two ounces of suet1 rind of half a lemon1 bunch of mixed vegetables1 one tablespoon chopped parsley1 other herbs if liked1 one egg1 a little milk1 one teaspoon of salt1 half teaspoon of pepper4 ,chop suet finely 7or fat from mutton will do7 add breadcrumbs1 parsley1 grated lemon rind and salt1 moisten with egg and milk4 ,place mixture in mutton1 roll up and tie securely4 ,slice vegetables and put them with bones in saucepan also two cloves1 a bay leaf and peppercorns1 pour over them a pint of stock or water1 place mutton on top and boil slowly about one and one half hours according to size of meat1 then brush it over with glaze or sprinkle with flour1 pepper and salt and bake it half an hour4 ,place on a dish1 pour fat from pan and stir in half ounce of flour 7browned7 add stock in which meat was cooked1 also one tablespoon mushroom catsup and one tablespoon ,worcester sauce1 pepper and salt1 boil two minutes and strain around meat4 ,vegetables in stock can be cut to ornament the dish4 ,,genuine ,,irish ,,stew4 ,,mrs4 ,,duncan ,,laurie4 ,take the feet and legs of a pig1 cut off at the hams1 two will be sufficient for a family of eight4 ,singe off the hair and thoroughly cleanse them1 removing the toes by scorching4 ,cut the legs in pieces suitable for stewing1 put down in cold water and cook slowly for three hours4 ,pare and cut up nine or ten good sized potatoes and add to your stew with salt and pepper1 about one half an hour before dishing4 ,after the potatoes have been put in1 the greatest care must be taken to prevent them from sticking to the pot and burning1 therefore you must stir frequently with a spoon4 ,what remains from dinner pour into a mould and it will become a jelly1 which is nice eaten cold for breakfast4 ,,to ,,stew ,a ,,fresh ,,tongue4 ,,mrs4 ,,archie ,,cook4 ,wash it very well and rub it well with common salt and a little saltpetre2 let it lie two or three days2 then boil till the skin will peel off2 put it into a saucepan with part of the liquor it has boiled in and a pint of good stock1 season with black and ,jamaica pepper1 two or three pounded cloves4 ,add a glassful of white wine1 a tablespoonful of mushroom catsup and one of lemon pickle1 thicken with butter rolled in flour4 ,stew the tongue till quite soft in this sauce2 the wine can be added when dished or left out if preferred4 ,,lambs' ,,tongues ,,stewed4 ,,mrs4 ,,archie ,,cook4 ,six tongues1 three heaping tablespoons of butter1 one large onion1 two slices of carrot1 three slices of white turnip1 three tablespoons flour1 one of salt1 a little pepper1 one quart of stock or water and some sweet herbs4 ,boil the tongues one hour and a half in clear water1 take them up1 cover with cold water1 and draw off the skins4 ,put the butter1 onion1 turnip and carrot in the stewpan and cook slowly for fifteen minutes1 then add the flour and cook until brown1 stirring all the time4 ,stir the stock into this and when it boils up1 add the tongues1 salt1 pepper and herbs2 simmer gently for two hours4 ,cut the carrots1 turnips and potatoes into cubes4 ,boil the potatoes in salted water ten minutes and the carrots and turnips one hour4 ,place the tongues in the centre of a hot dish1 arrange the vegetables around them1 strain the gravy1 over all4 ,garnish with parsley4 ,,roast ,,fillet ,,of ,,veal4 ,,mrs4 ,,rattray4 ,take a good sized1 white1 fat leg of veal1 weighing some ten or twelve pounds4 ,remove the meat carefully from the bone and take out the bone4 ,then pin the meat securely into a nice round with skewers2 fill the cavity from which the bone was taken with the following dressing4 ,roast in a slow oven1 allowing one quarter of an hour for each pound1 and be sure to keep it thoroughly basted with plenty of beef dripping4 ,,dressing4 ,make ready one coffee cup of bread crumbs1 one teaspoonful of chopped parsley1 one half teaspoonful summer savory1 pepper and salt to taste4 ,take a good sized onion1 peel1 slice1 and fry it well with a piece of butter the size of an egg2 pour the liquor from this into your bread crumbs and blend all thoroughly together4 ,be careful not to put the onion in1 only the fried butter and onion juice4 ,when the meat is cooked1 remove from pan and make a rich brown gravy to serve with it4 ,garnish your dish with fried bacon and slices of lemon4 ,,stuffing ,,for ,,veal4 ,,mrs4 ,w4 ,,clint4 ,chop half a pound of beef suet very fine1 put in a basin1 with eight ounces of bread crumbs1 four ounces of chopped parsley1 a tablespoonful of equal quantities of powdered thyme and marjoram1 the rind of a lemon grated1 the juice of half a one2 season with pepper and salt1 and a quarter of a nutmeg2 mix the whole with two eggs2 this will do also for turkey or baked fish4 ,,yorkshire ,,pudding4 ,,mrs4 ,,george ,,cressman4 ,two eggs1 four tablespoonfuls of flour1 a little salt and milk to make a batter the thickness of cream4 ,when the beef is roasted pour off the boiling dripping into another pan1 turn in the batter and bake to a good brown4 ,,game4 ,,accompaniments4--,with wild ducks1 cucumber sauce1 currant jelly or cranberry sauce4 ,,roast ,,duck ,,with ,,apples4 ,,miss ,,beemer4 ,pluck and singe a duck1 draw it without breaking the intestines1 wipe it with a wet towel and lay it in a baking pan2 wipe a dozen small sour apples with a wet cloth1 cut out the cores without breaking the apples1 and arrange them around the duck2 put the pan into a hot oven and quickly brown the duck1 then moderate the heat of the oven and continue the cooking for about twenty minutes1 or until the apples are tender but not broken1 baste both duck and apples every five minutes until they are done1 and then serve them on the same dish4 ,it is a great improvement some think1 to parboil the duck for fifteen minutes with an onion in the water1 and the strong fishy flavor that is sometimes so disagreeable in wild ducks will have disappeared4 ,a carrot will answer the same purpose4 ,,roast ,,quail ,,with ,,bread ,,sauce4 ,peel and slice an onion and put it over the fire in a pint of milk2 pluck and singe half a dozen quail1 draw them without breaking the intestines1 cut off the heads and feet1 and wipe them with a wet towel2 rub them all over with butter2 season them with pepper and salt1 and roast them before a very hot fire for fifteen minutes basting them three or four times with butter4 ,have some slices of toast laid under them to catch the drippings4 ,while the birds are roasting make a bread sauce as follows2 roll a pint bowlfull of dry bread1 and sift the crumbs2 use the finest ones for the sauce1 and the largest for the frying later2 remove the onion from the milk in which it has been boiling1 stir into the milk the finest portion of the crumbs1 season it with a saltspoonful of white pepper and a grate of nutmeg1 stir in a tablespoonful of butter1 and stir the sauce until it is smooth2 then place the saucepan containing it in a pan of boiling water to keep it hot2 put two tablespoonfuls of butter over the fire in a frying pan1 and when it is smoking hot put into it the coarse half of the crumbs1 dust them with cayenne pepper1 and stir them until they are light brown2 then at once put them on a hot dish2 put the bread sauce into a gravy-boat ready to send it to the table4 ,arrange to have the fried breadcrumbs1 sauce and quail done at the same time2 serve the birds on the toast which has been laid under them2 in serving the quail1 lay each bird on a hot plate1 pour over it a large spoonful of the bread sauce and on that place a spoonful of the fried bread crumbs4 ,,venison ,,steak4 ,,mrs4 ,,ernest ,f4 ,,wurtele4 ,take a piece of frozen venison1 and put into water in which has been put two tablespoons of vinegar4 ,just leave until the ice comes to the surface of the meat1 take the meat out and remove the ice with a knife2 wipe dry and flour well1 put a good piece of butter in the pan2 let brown1 put the steak in salt1 and pepper1 fry on both sides1 then add a cup of rich milk1 push the pan to the back of the stove and cover it and let it stew slowly for one and a half hours--,if the steak is very dry lard it with salt pork before frying4 ,,stewed ,,pigeons4 ,,mrs4 ,,harry ,,laurie4 ,for two pair of pigeons stuff first with bread1 summer savory1 butter1 pepper1 salt4 ,put eight or nine slices of fat pork1 in an iron pot to fry1 until the pork is well browned1 then take it out and put in the pigeons and let brown thoroughly1 keep turning to prevent burning4 ,then add one pint of stock1 season if required1 put back slices of pork and let stew for an hour and a half 7at least7 quietly4 ,if gravy is not thick enough1 add a tablespoon of brown flour4 ,about quarter of an hour before done1 put in a can of green peas--,then serve4 ,,stewed ,,hare4 ,can be prepared in the same manner as the above for stewed pigeons1 with the addition of spices3 cloves a few1 and a little more of cinnamon4 ,,bread ,,sauce4 ,,mrs4 ,,benson ,,bennett4 ,one half pint boiled milk to one cup of fine bread crumbs1 one small onion1 two cloves1 one piece of mace1 salt to taste1 let simmer five minutes1 add small piece of butter4 ,,cranberry ,,jelly4 ,pare1 quarter1 and core twelve good sized tart apples1 place in a porcelain kettle with two quarts of cranberries1 cover well with cold water and stew until soft1 then strain through a jelly bag1 add to this juice two pounds of confectioner's sugar1 and boil as you would any other jelly1 until it falls from the skimmer2 when you dip it in skim off any froth that arises while boiling1 put in moulds and let it get firm before using4 ,,plain ,,dressing ,,for ,,fowls4 ,,mrs4 ,w4 ,,clint4 ,one cup and a half of bread crumbs 7not too stale71 one heaped teaspoon each of parsley1 thyme and savory1 one dessert spoonful butter1 half teaspoon salt1 quarter of a teaspoon pepper1 mix all together with a little milk4 ,,plain ,,dressing ,,for ,,geese ,,and ,,ducks4 ,one cup breadcrumbs or potatoes1 one cup or more of stewed onions1 one tablespoon sage1 pepper1 salt and a little butter1 mix with a little milk4 ,,vegetables4 ,cheerful cooks make every dish a feast4--,,massinger4 ,always have the water boiling when you put your vegetables in1 and keep it constantly boiling until they are done4 ,cook each kind by itself when convenient4 ,all vegetables should be well seasoned4 ,,apples4 ,,mrs4 ,,david ,,bell4 ,when the barrel of apples you have bought1 begins to make your mind uneasy1 because they can spoil faster than you can use them1 a good plan is to peel1 core and stir them with a very little sugar and screw them down in your jam jars4 ,they will keep for a couple of months and will be handy to fill a tart or as apple sauce1 etc42 they do not need to be cooked too much and some of the firmer sorts may remain in quarters solid enough for a pie4 ,another plan is to peel but not core the suspicious ones1 then let them freeze solid1 when frozen pack them in a box and cover4 ,keep them where they will not thaw4 ,when you wish for a dish of baked apples1 put them in your baking pan1 scatter a little sugar over them and put them in a quick oven without letting them thaw1 when done1 they should each be whole and a pretty brown color4 ,,beans4 ,beans are a nice winter vegetable1 but cooked with pork as baked beans1 are too strong for daily use1 but are a desirable article of food cooked more plainly4 ,choose the small white beans1 put them in a saucepan with as much cold water1 as will cover them well and a small pinch of baking soda2 when they have simmered a few minutes drain off the water and replace it with hot water and a little salt2 if possible let them cook without boiling hard2 when tender drain1 and dish with a liberal piece of butter and a dust of pepper4 ,they are also good thrown when drained into the frying pan with some dripping1 pepper and salt1 and heated a few minutes over the fire4 ,the only attention they require in cooking is lest they melt into soup when nearly cooked4 ,,fried ,,beets4 ,,mrs4 ,,duncan ,,laurie4 ,boil until tender1 slice and put in stewpan with a teaspoon of vinegar1 half the juice of a lemon1 one half teaspoonful each sugar and salt1 a grate of nutmeg and a dash of pepper4 ,add two tablespoonfuls of stock1 a teaspoon butter1 and let simmer one half hour4 ,,creamed ,,cabbage4 ,,miss ,j4 ,e4 ,,fraser4 ,cut a medium sized cabbage in quarters4 ,take out the stem1 put into a kettle of boiling water1 cook for ten minutes1 drain and cover with cold water4 ,this will destroy the odor so unpleasant4 ,when cold1 chop fine1 season with salt and pepper4 ,make a sauce of two tablespoons of butter1 one tablespoon flour1 mix smooth1 add one pint of milk2 cook in this sauce slowly for three quarters of an hour4 ,,stewed ,,cucumbers4 ,,mrs4 ,,david ,,bell4 ,peel a nice straight cucumber1 cut in four lengthwise1 scoop out all seeds1 and cut it in pieces about three inches long2 throw these into a saucepan of boiling water with a little salt4 ,when they bend under the touch1 they are done1 drain in a sieve1 then put in a stewpan with a good sized piece of butter1 finely chopped parsley salt and pepper4 ,toss over the fire till thoroughly heated through and serve in a hot dish4 ,,oyster ,,cabbage4 ,,mrs4 ,d4 ,m4 ,,cook4 ,mince fine one half a cabbage1 boil for ten minutes and strain off water4 ,then cover cabbage with milk and let come to a boil1 add rolled cracker crumbs1 butter size of a walnut1 salt and pepper to taste4 ,,corn ,,omelet4 ,boil one half dozen ears of corn1 cut corn from the cob2 beat four eggs separately1 add to the corn the beaten yolks1 salt and pepper1 put in the whites last1 fry in a pan with plenty of butter4 ,,macaroni ,,and ,,cheese4 ,,miss ,h4 ,,barclay4 ,boil quarter of a pound of macaroni in water1 for half an hour1 cool and chop4 ,make a sauce of one tablespoonful butter1 one dessertspoon of flour1 half pint milk1 one teaspoonful of mustard4 ,boil one minute2 mix all together with three ounces of grated cheese4 ,put in a shallow dish sprinkling top with cheese4 ,bake a golden brown and garnish with toast4 ,,macaroni4 ,,mrs4 ,,thom4 ,one half pound macaroni1 one half pound cheese1 one quarter pound of butter1 pint of milk1 mustard and cayenne4 ,boil macaroni in salt and water until tender1 drain and lay in dish4 ,put pint of milk on fire1 just before boiling1 add one tablespoon flour1 rubbed smooth in a little cold milk1 butter1 nearly all the cheese grated1 mustard and cayenne4 ,boil until thick as custard1 then pour over macaroni1 sprinkle remainder of cheese on top with some small pieces of butter2 if used immediately bake twenty minutes1 if allowed to get cold one half hour4 ,,cream-,,baked ,,onions4 ,,mrs4 ,j4 ,s4 ,,thom4 ,pare as many good-sized onions as required and cover with boiling water1 boil for ten minutes1 then drain4 ,cover again with boiling water to which add one half teaspoon of salt1 and cook till tender4 ,drain carefully and put the onions in a baking dish1 place on each a teaspoon of butter1 add pepper and salt to taste1 then fill the dish half full of milk and cover with a layer of fine bread-crumbs4 ,bake till a delicate brown4 ,,corn ,,oysters4 ,,mrs4 ,,frank ,,glass4 ,one pint green grated corn1 two tablespoons of milk1 two eggs1 two tablespoons of butter1 flour to make a batter4 ,fry with butter4 ,,oyster ,,pancakes4 ,,mrs4 ,,waddle4 ,one quart of new milk1 three eggs1 one half dozen green corn grated1 one half teacup melted butter1 one teaspoon salt and pepper4 ,flour enough to make a thin batter1 fry with butter4 ,,stirred ,,potatoes ,,with ,,eggs4 ,,miss ,,grace ,,macmillan4 ,eight cold boiled potatoes chopped fine4 ,put into the saucepan a piece of butter the size of an egg4 ,when it melts stir in the potatoes1 stirring them till brown1 then pour in four well beaten eggs1 and stir them well through the potatoes4 ,serve very hot4 ,,sweet ,,potatoes ,,stuffed4 ,,mrs4 ,,archibald ,,laurie4 ,four large sized sweet potatoes baked until tender1 then cut carefully in two4 ,cut a piece off each end1 so they will stand1 then scoop out1 leaving the skins perfect4 ,mash the potato fine with an egg dressing as follows3 boil four eggs hard1 mash the yolks to a paste with cream to thin1 salt and pepper to taste and a little mustard if liked2 with this mixture fill the skins1 place a piece of butter on top of each1 and bake until well browned4 ,serve in individual saucers with a small doyley under4 ,,potato ,,frill4 ,,mrs4 ,,frank ,,glass4 ,boil and mash some potatoes1 working in a little milk and butter but not enough to make the paste soft2 while hot add one beaten egg4 ,shape this paste into a fence on the inside round of a shallow dish1 fluting it with the round handle of a knife4 ,set one minute in a hot oven but not long enough to cause the fence to crack4 ,glaze quickly with butter and pour the meat carefully within the wall4 ,the mince should not be so thin as to wash away the frill4 ,,potato ,,puff4 ,,miss ,,cordelia ,,jackson4 ,take two cupfuls of cold mashed potato1 and stir into it six teaspoonfuls of melted butter1 beating to a white cream before adding anything else4 ,then put with this two eggs1 whipped very light and a teacupful of cream or milk1 salting to taste4 ,beat all well1 pour into a deep dish1 and bake in a quick oven until it is nicely browned4 ,if properly mixed it will come out of the oven light1 puffy and delectable4 ,,potato ,,pears4 ,,mrs4 ,j4 ,s4 ,,thom ,boil six or eight large potatoes1 when well done mash thoroughly1 adding a little butter1 cream1 pepper and salt4 ,mould into shape of pears1 putting a clove into stem and brush over with beaten egg1 and put into the oven to brown slightly4 ,,potato ,,fricass4 ,,mrs4 ,j4 ,t4 ,,smythe4 ,cut into thin slices one half pound of fat salt pork4 ,place in stewpan1 when brown1 add an onion sliced and a little cold water1 cook a few minutes4 ,cut up a number of good sized potatoes1 add this to onion and pork and one half teaspoon of pepper4 ,cover well with cold water4 ,let this boil hard for hours4 ,if about half an hour before serving1 it is found not to be thick enough1 take off cover and boil until it does thicken4 ,,peas ,,with ,,cream ,,sauce4 ,,mrs4 ,,stocking4 ,put one quart of peas in a kettle of salted boiling water and cook fifteen minutes2 drain1 put a tablespoon of butter in a saucepan1 add a tablespoon of flour1 mix2 add a cup of milk2 stir constantly until boiling2 add salt1 pepper and then the peas2 stand over boiling water about five minutes and serve as garnish to baked1 broiled or fried sweetbreads4 ,,creamed ,,rice4 ,,mrs4 ,,lawrence4 ,two thirds cup raw rice1 one quart of milk1 one half cup sugar1 flavor with grated rind of lemon or nutmeg4 ,cook in a pie dish in moderate oven for one and half hour4 ,,to ,,boil ,,rice4 ,,miss ,m4 ,,sampson4 ,have enough boiling water with a pinch of salt to more than cover the rice1 boil for twenty minutes1 do not stir1 strain through a collander when cooked1 and serve4 ,,spinach ,,on ,,toast4 ,,mrs4 ,,frank ,,glass4 ,cook twenty minutes in boiling salted water4 ,drain and chop fine4 ,put a tablespoon of butter into a saucepan with a teaspoon of sugar1 a pinch of nutmeg1 pepper and salt4 ,stir in the spinach and beat smooth while it heats2 at the last1 add one tablespoonful of cream or two of milk4 ,pour upon crustless slices of buttered toast laid upon a flat dish4 ,,vegetable ,,marrow4 ,,mrs4 ,,david ,,bell4 ,cut in slices half an inch thick1 peel and remove the spongy portion2 fry in hot dripping or butter1 pepper and salt2 also nice to make a light batter and dip the slices in1 afterwards frying a golden brown4 ,,entr,,es ,,and ,,meats ,r,,chauff4 ,,beef ,,croquettes4 ,,miss ,,francis ,,fry4 ,two cups beef 7minced fine71 one cup stock1 two pounds flour1 one pound butter1 one teaspoon lemon juice or vinegar1 ditto of onion and salt1 one half teaspoon pepper1 two eggs1 bread or biscuit crumbs4 ,make a thick sauce by cooking flour and butter2 add gradually stock and lemon juice1 season2 add chopped meat with the onion and one egg4 ,cook five minutes and turn out to cool4 ,form into shape roll in beaten egg and crumbs1 and fry in boiling lard4 ,,cream ,,of ,,chicken4 ,,mrs4 ,,archie ,,cook4 ,pound three quarters of a pound of chicken1 veal or rabbit until quite smooth1 then pound one half pound of panada 7bread soaked in hot milk71 and mix the two together1 add two tablespoonfuls of thick soubise sauce1 an ounce and a quarter butter1 two tablespoons sherry1 a little pepper and salt and three whole eggs4 ,pass the mixture through a fine wire sieve and then add two tablespoons of thick cream4 ,butter some small timbale moulds and fill them with the mixture1 remembering to hit the moulds on the table after having put the mixture into them and steam them about fifteen minutes4 ,turn them out carefully and serve hot4 ,tomato sauce poured around them is an improvement4 ,if preferred they can be cold and decorated with aspic jelly and a ragout made of truffles1 cooked tongue1 or ham and button mushrooms1 or a little tomato salad could be used4 ,,soubise ,,sauce4 ,put some onions to soak for ten minutes in boiling water4 ,peel them1 cut in halves or quarters4 ,put them in a small saucepan with a lump of fresh butter2 simmer very slowly until the onions are quite cooked1 add salt to taste2 thicken with flour1 or flour and fine bread crumbs1 and add cream or milk4 ,pass through a sieve1 must be thick and smooth4 ,some people like a pinch of sugar4 ,,jellied ,,chicken4 ,,mrs4 ,,archibald ,,laurie4 ,take an old fowl1 boil until so tender the bones will leave the meat2 set aside to cool3 next day skim off the fat and boil down to one quart1 to this add one ounce of sheet gelatine previously steeped in a little cold water4 ,pepper and salt to taste1 with a little ground savory4 ,put the meat in a pie dish and by degrees add the liquid to avoid having the meat all in one place4 ,this should turn out well when cold4 ,,make ,a ,,dozen ,,chicken ,,croquettes4 ,,mrs4 ,,andrew ,,thomson4 ,white of two chickens well minced1 one wineglass of sherry1 one half pint of cream1 pepper and salt and a little cayenne to taste1 mix well and put into a buttered mould2 steam for one hour4 ,,chicken ,,mould4 7,served ,cold47 ,,madame ,j4 ,t4 ,put over one large chicken in a pint and a half of cold water1 with a medium sized onion1 three stalks of celery1 and a small bunch parsley4 ,let simmer gently 7not boil71 for two hours4 ,then remove chicken1 pick the meat from the bones1 and cut into pieces about an inch long4 ,put the bones back into the broth and let this boil down to three quarters of a pint4 ,add gradually two cups cream in which a tablespoonful of flour has been dissolved4 ,when the flour has thickened remove from fire and add two well beaten eggs and a very little nutmeg4 ,garnish a mould with slices of hard boiled egg and sprigs of parsley4 ,pour in chicken mixture4 ,allow to set and serve on lettuce leaves4 ,this will serve eight people4 ,,curry4 7,excellent47 ,,mrs4 ,w4 ,,cook4 ,take several small onions1 chop them up very fine1 put them into a pan with a piece of butter1 stew them over the fire until the onions are quite dissolved and turned to a light brown4 ,cut meat into small pieces and rub the curry powder well into the raw meat4 ,put it into a stew pan with onion and an apple minced fine and a teaspoonful of cream1 and let it all simmer for two or three hours4 ,it must not boil4 ,,fish ,r,,chauff ,one pound cooked fish1 one tablespoon each of mushroom ketchup1 essence of anchovy1 ,harvey's sauce and mustard1 one ounce of butter1 rolled flour and one half a pint of cream1 a wall of potatoes4 ,divide the fish into flakes1 place it with cream and butter into a stew pan1 until very hot4 ,mash the potatoes1 and add to them one tablespoon cream1 one yolk of egg1 pepper and salt2 well butter a wall mould and sprinkle with browned bread crumbs1 and place it in the oven till hot1 turn it out on a silver dish and pour the ragot in the centre4 ,garnish with lemon and parsley4 ,,fish ,,croquettes4 ,,miss ,,fry4 ,mash freshly boiled potatoes1 add one egg and flour to make a stiff dough4 ,roll out thin and cut with a round cutter4 ,spread on one half the cake chopped fish1 mixed with parsley1 fold over and press down the edges4 ,fry in lard4 ,,hominy ,,croquettes4 ,,mrs4 ,,benson ,,bennett4 ,to a cupful of cold boiled hominy1 add a tablespoonful of melted butter1 and stir1 moistening by degrees with a cupful of milk beating to a soft light paste1 one teacupful of white sugar1 and lastly a well beaten egg4 ,roll in oval balls with floured hands in egg and bread crumbs and fry in hot lard4 ,,potted ,,head4 ,,miss ,,edith ,m4 ,,henry4 ,take the shank 7lower71 of meat1 cover with water1 boil until tender enough to cut up in dice1 take off and cut the meat into dice1 then throw back into pot1 flavor with pepper1 salt1 mace1 celery seed1 cayenne pepper1 allspice and cloves4 ,then have ready a little gelatine1 mix all through well and let boil a short time1 then pour into a cold shape4 ,,kegeree4 ,,mrs4 ,,benson ,,bennett4 ,one teacup of freshly boiled rice1 one half quarter of boiled salmon1 two soft boiled eggs1 lump of butter1 salt and pepper4 ,mix all together and put it in a mould to steam4 ,,devilled ,,liver4 ,,mrs4 ,,henry ,,thomson4 ,to three pounds of uncooked liver1 one quarter of a pound of uncooked salt pork1 one half pint of bread crumbs1 three tablespoons of salt1 one teaspoon of pepper1 one half a teaspoon each of cayenne pepper1 mace and cloves4 ,mode4--,chop the liver and pork very fine1 add the other ingredients mixing well1 put it into a covered mould1 and set in a saucepan of cold water1 cover and place on the fire to cook two hours4 ,take out the mould1 uncover and let it stand in an open oven to let the steam off4 ,this is a cold dish4 ,,meat ,,croquettes4 ,,madame ,j4 ,t4 ,one tablespoon butter1 one tablespoon flour1 two tablespoon of stock1 one tablespoon milk4 ,let boil until it thickens1 then add small teaspoonful onion juice 7grated71 one teaspoon lemon juice1 one small teaspoon lemon rind1 pepper and salt1 one grate of nutmeg4 ,when well blended1 add one beaten up egg1 cupful of chopped meat 7any kind47 ,let this mixture cool in a soup plate and roll into cork shaped croquettes with finely grated bread crumbs and fry in lard hot4 ,serve on a napkin with parsley and lemon rind4 ,,mock ,,pat ,,de ,,foie ,,gras4 ,,mrs4 ,,blair4 ,rub the bottom of a stew-pan five times across with a piece of fresh cut garlic1 put in three pounds of larded calf's liver1 with two chopped shallots1 a laurel leaf1 a bay leaf1 a blade of mace1 four pepper corns1 two cloves1 a saltspoonful of salt1 a saltspoonful of loaf sugar1 and half a pint of stock3 simmer gently for four hours4 ,then cut the liver into thin slices1 place in a basin1 and cover with the liquid3 let it remain until next day4 ,then pound the liver to a paste1 add a tablespoonful of salt1 a saltspoonful of white pepper2 add three quarters of a pound of clarified butter2 pound well together and pass through a wire sieve2 put into pots2 smooth over the top with a knife1 then pour over hot clarified butter or lard and keep in a cool place4 ,,potato ,,croquettes4 ,,mrs4 ,j4 ,g4 ,,scott4 ,take two cupfuls of cold mashed potatoes1 beat up with two tablespoonfuls of melted butter and three eggs1 make into rolls1 cover with cracker dust1 or bread crumbs and fry4 ,,kidney ,,stew4 ,,mrs4 ,,septimus ,,barrow4 ,one tablespoon flour1 one half tablespoon of salt1 one saltspoon pepper1 three gills stock or water1 one tablespoon mushroom ketchup1 two ounces butter or bacon fat4 ,first3 ,wash the kidney and remove the core--cut into thin slices2 mix together pepper1 salt and flour1 roll kidney in it4 ,brown it quickly in the butter1 then add stock or water2 skim well and cook very slowly for two hours4 ,,stewed ,,sweetbreads4 ,,mrs4 ,,ernest ,,wurtele4 ,soak the sweetbreads in salt and water for twenty minutes1 then take them out1 wipe them well1 and take off the skin4 ,parboil them for twenty minutes or half an hour1 after which you stew them in a little milk1 till they are tender1 add a little salt and pepper1 make a little sauce of the milk and serve4 ,use a double kettle when stewing4 ,,cold ,,entr,e4 ,,mrs4 ,,frank ,,duggan4 ,an entre that supplies the want of fish for luncheon4 ,take the contents of one can of sardines1 mince fine with a silver fork removing bits of bone1 the tails1 etc41 etc41 add celery salt1 pepper and salt to taste1 a tablespoonful of lemon juice1 a quarter teaspoonful ,worcester sauce1 a few drops of ,harvey's sauce1 the same of anchovy sauce4 ,add a tablespoonful of capers4 ,mix the whole thoroughly with a little thick cream1 7sweet71 or mayonnaise4 ,mould into minature pyramids and serve on lettuce leaves3 further garnish the dish with parsley4 ,one can of sardines will be sufficient to make four pyramids4 ,finely chopped celery may be added before the mayonnaise4 ,,stuffed ,,tomatoes 7,,hot ,,entr,e47 ,,mrs4 ,,james ,,laurie4 ,six tomatoes1 three ounces cooked white meat of any kind1 one small shallot1 one teaspoon chopped parsley1 pepper and salt1 two tablespoons bread crumbs1 one egg4 ,take out the centre from the tomatoes2 cut the meat into very small pieces1 mix with the bread crumbs1 parsley1 shallot1 pepper1 salt1 and egg4 ,with this fill the tomatoes1 put a small piece of butter on each and bake fifteen minutes in a good oven4 ,,mock ,,turkey4 ,,mrs4 ,,henry ,,thomson4 ,three pounds veal1 one fourth pound salt pork1 finely minced cup bread crumbs 7large coffee cup71 two eggs1 one teaspoonful salt1 same of pepper1 a little sweet herbs1 steam four hours4 ,,turbot ,,la ,,cr,,me ,,au ,,gratin4 ,,madame ,j4 ,t4 ,boil one quart of milk twenty minutes1 with one onion1 one bunch parsley1 one bunch thyme2 mix in a little cold milk1 one quartercup flour1 and add gradually to boiled milk also salt1 pepper and a grate of nutmeg4 ,when thick1 remove from fire1 add one quarter pound fresh butter1 the yolks two eggs1 and two tablespoonfuls of grated gruyere cheese4 ,pass through a coarse sieve and pour over two and one half pounds of boiled fish removed from bones and flaked1 putting in the dish first a layer of sauce1 then a layer of fish1 another layer of sauce and another of fish4 ,on top layer put sauce1 thickly sprinkled with bread crumbs and grated gruyere cheese4 ,brown one half an hour in the oven and serve4 ,this quantity will serve ten or twelve people4 ,,jellied ,,tongue4 ,,miss ,,mitchell4 ,take a corned tongue1 soak it for twelve hours then boil slowly1 pare and skin1 and put it in your mould4 ,have ready half a package of gelatine and a half a thinly cut lemon1 place on the tongue and pour your jelly over it4 ,turn out when cold4 ,,salads ,,and ,,salad ,,dressing4 ,to make a perfect salad1 there should be a spendthrift for oil1 a miser for vinegar1 a wise man for salt1 and a madcap to stir the ingredients up1 and mix them well together4--,,spanish ,,proverb4 ,,apple ,,and ,,celery ,,salad4 ,,mrs4 ,r4 ,m4 ,,stocking4 ,one day at the house of a charming friend1 ,from dishes of dainty blue1 ,i ate something good which puzzled me much1 ,the secret ,i'll tell to you4 #b4 ,this looks like salad1 my dear1 said ,i1 ,t'is celery surely ,i see1 ,and mayonnaise yellow and thick and rich1 ,what may this rare flavor be4 #c4 ,a firm spicy apple1 she said with a smile1 ,cut into pieces like dice-- ,i used equal parts1 with celery white1 ,and my salad was made in a trice4 ,,cabbage ,,salad4 ,,mrs4 ,,smythe4 ,cut a cabbage into fine pieces4 ,place in water for a couple of hours with one onion sliced thin4 ,throw water off1 pass through colander4 ,cover it with the dressing and let it stand for five or six hours4 ,a couple of beets can be chopped up finely and placed with it2 this salad will keep for a couple of days4 ,,salad ,,dressing4 ,one cup cream1 one table spoon sugar1 one dessert spoon mustard1 one half dessert spoon of pepper and salt1 one small onion sliced fine1 a couple of radishes sliced1 two hard boiled eggs4 ,crush the yolks into the cream1 one pinch mint1 two tablespoons vinegar4 ,if cream is not thick enough1 crush up potatoes and mix with it4 ,sour cream can be used as well as sweet cream4 ,,chicken ,,salad4 ,,miss ,,stevenson4 ,one cold chicken1 one teaspoonful white pepper1 one half head celery1 one grain cayenne1 yolks two eggs1 one tablespoonful vinegar1 one tablespoonful capers1 one head of lettuce1 one gill salad oil1 one tablespoonful of cream1 white of egg beaten to a stiff froth4 ,cut the chicken into small square pieces and remove the skin4 ,the celery should be well washed and also cut into pieces of a similar size4 ,put into a bowl the yolks of eggs1 drop into this drop by drop1 the oil1 and beat them together1 the mixture should resemble thick cream1 add the vinegar4 ,put the chicken and celery together in a salad bowl and pour over the compound1 sprinkle on also pepper and salt and cayenne2 mix all thoroughly together with a fork4 ,arrange the lettuce around the edge of the salad bowl1 sprinkle the capers over the top and garnish the centre with tips of celery4 ,,lobster1 ,,chicken ,,or ,,veal ,,salad4 ,,mrs4 ,a4 ,j4 ,,elliot4 ,cut up a chicken1 7roast or boiled7 fine1 salt and pepper well1 add a large or two small heads of celery and if lobster some beet-root and the white of a hard boiled egg4 ,crush the yolk with a pinch of salt1 half a teaspoon of pepper1 a large teaspoon of mustard1 two teaspoons of brown sugar1 one teaspoon of olive oil or butter melted1 one wineglass of vinegar2 mix well with a raw egg well beaten1 half a pint of sour or sweet cream1 and mix with other ingredients3 garnish with either salad or parsley4 ,this is excellent4 ,,lettuce ,,chicken ,,salad4 ,,mrs4 ,,duncan ,,laurie4 ,having skinned a pair of cold chickens1 either mince or divide into small threads4 ,mix with it a little smoked tongue or cold ham1 grated rather than chopped4 ,have ready one or two fine fresh lettuces1 washed1 drained and cut small4 ,put the cut lettuce in a bowl1 place upon it the minced chicken in a close heap in the centre4 ,for the dressing3 the yolks of four eggs well beaten1 a teaspoon of white sugar1 a little cayenne1 no salt3 if you have ham or tongue with the chicken two teaspoonfuls of made mustard1 two tables of vinegar1 and four tables of salad oil4 ,stir this mixture well1 put it into a small saucepan and let boil three minutes 7not more71 stirring it all the time1 then set to cool1 when quite cold cover with it thickly the heap of chicken in centre of salad4 ,to ornament it have ready one half dozen hard boiled eggs1 which after the shell is peeled off must be thrown directly into a pan of cold water to prevent discoloring4 ,cut each egg 7white and yolk together7 lengthways1 into four large pieces of equal size and shape1 lay the pieces upon the salad all round the heap of chicken in a slanting direction4 ,have ready also some red cold beet1 cut in small cones of equal size1 arrange them outside the circle of egg4 ,this salad should be prepared immediately before dinner or supper4 ,the colder it is the better4 ,,salmon ,,or ,,lobster ,,salad ,,dressing4 ,,mrs4 ,,andrew ,t4 ,,love4 ,two eggs1 two tablespoons melted butter1 one tablespoon mustard1 one half cup milk1 7with a small pinch baking soda to prevent curdling71 one half cup vinegar1 salt and pepper4 ,mix mustard and butter1 then eggs well beaten1 milk1 stir well1 add vinegar1 boil gently till as thick as cream4 ,celery chopped up and added gives a nice flavor and crispness4 ,if cooked in a double boiler it is less likely to burn4 ,this does nicely with chicken or lamb4 ,,something ,,nice ,,for ,,the ,,salad ,,course ,,of ,a ,,luncheon4 ,,mrs4 ,,frank ,,duggan4 ,select round tomatoes of equal size2 peel and scoop out the seeds from the stem end4 ,place the tomatoes on the ice till shortly before serving2 then fill with celery that has been chopped fine and mixed with mayonnaise4 ,arrange the filled tomatoes on lettuce leaves on a flat dish or plate4 ,garnish the dish further by placing the ends of celery and sprigs of parsley on top of each tomato4 ,serve with toasted cheese1 biscuits1 or salted wafers4 ,be generous with the filling4 ,use plenty of the mayonnaise and celery and fill tomatoes to the top4 ,,salad ,,dressing4 ,,mrs4 ,r4 ,,stuart4 ,two eggs 7well beaten71 one cup sweet milk1 one half cup vinegar 7scant7 one teaspoon mixed mustard1 one tablespoon butter 7melted74 ,pepper and salt to taste1 mix thoroughly4 ,set in kettle of boiling water and stir till it thickens1 7about four minutes71 when ready to use it add two tablespoons cream4 ,,salad ,,sandwiches4 ,,mrs4 ,j4 ,,laurie4 ,for twenty four slices of bread and butter1 take two small tomatoes1 one small lettuce1 one bunch cress1 two tablespoons salad oil1 one tablespoon of vinegar1 pepper and salt4 ,shred all the salad finely4 ,mix well with the dressing and put a little on half the bread and butter4 ,cover with the other half1 press together and trim neatly4 ,,salad ,,dressing ,,without ,,oil4 ,,mrs4 ,,gilmour4 ,the yolks of two egg boiled half an hour1 one half egg spoon of mustard1 one dessert spoon of sugar1 pinch of salt1 a little pepper4 ,one cup of sour or sweet cream1 one dessert spoon of vinegar4 ,,salad ,,dressing ,,for ,,tomatoes4 ,,mrs4 ,a4 ,j4 ,,elliot4 ,half a cup of butter1 one cup of sweet milk1 one cup of vinegar1 one tablespoon of salt1 two tablespoons of made mustard1 a dash of sugar and cayenne1 and four eggs4 ,slice tomatoes and arrange in layers4 ,garnish dish with either salad or parsley4 ,,method3 ,scald the milk and melt the butter with it1 pour this on the eggs well beaten1 add the salt and then the vinegar1 this last slowly1 and stir all the time4 ,then cook in a pot in hot water1 until as thick as custard1 when cold add the mustard4--,prepared mustard is made as follows3 two tablespoons mustard1 one teaspoon sugar1 half a teaspoon salt1 enough boiling water to mix4 ,half this quantity is enough for ordinary use4 ,the above recipe is also good for chicken4 ,,eggs4 ,humpty ,dumpty sat on the wall4 ,humpty ,dumpty had a great fall4 ,all the king's horses and all the king's men ,could not set ,humpty ,dumpty back again4 --,,mother ,,goose4 ,try the freshness of eggs by putting them into cold water2 those that sink the soonest are the freshest4 ,never attempt to boil an egg without watching the time-piece4 ,put the eggs in boiling water4 ,in three minutes eggs will be boiled soft2 in four minutes the white part will be cooked2 in ten minutes they will be hard enough for salad4 ,,preserving ,,eggs4 ,,mrs4 ,,farquharson ,,smith4 7,which keeps them from ,june to ,june47 ,half a gallon of fresh lime to five gallons of water added by degrees1 two and one half gallons the first day1 the rest next1 then add one half gallon coarse salt1 stir two or three times a day for three days1 after this drop in four eggs gently4 ,to test the strength of the lime-water drop in an egg that you know to be fresh1 and if it floats the lime is too strong1 add another gallon or more of water until you find the egg dropping to the bottom4 ,,cur,e ,,eggs4 ,,miss ,,mitchell4 ,boil six eggs quite hard1 then shell and cut them in half2 have drawn butter not too thick1 flavor with cure powder4 ,place your eggs on a side dish1 pour your cure round and finish with parsley3 makes a pretty lunch dish4 ,,poached ,,eggs4 ,have nicely cut hot buttered toast1 with a little anchovy paste4 ,after poaching your eggs1 put them on the toast and sprinkle finely chopped parsley over them4 ,garnish the dish with parsley4 ,,anchovy ,,eggs4 ,,madame ,j4 ,t4 ,boil three eggs hard1 turn in the water for the first two minutes4 ,let boil for one hour2 cut in two1 remove the yolks and leave the whites in cold water not to discolor4 ,pound three anchovies in a mortar with one tablespoon butter1 small pinch of pepper1 one shake cayenne1 one half teaspoon lemon juice and the yolks of the eggs4 ,when pounded smooth put back into the eggs4 ,sardines can be used instead of the anchovies4 ,,stuffed ,,eggs4 ,,mrs4 ,w4 ,,clint4 ,three eggs1 one teaspoon of butter1 one teaspoon of parsley1 two tablespoons minced ham4 ,boil the eggs for ten minutes2 take off the shells1 cut lengthwise1 take out the yolks1 mash them in a basin1 add the butter melted1 the minced ham and the parsley4 ,put the mixture into the whites of the eggs4 ,put the two halves together4 ,serve on shallow dish with the following white sauce3 one tablespoon each of butter1 flour1 and salt1 one cup milk1 one saltspoon pepper4 ,melt the butter add the flour1 then the milk 7gradually7 and pepper and salt4 ,,baked ,,omelet4 ,,mrs4 ,,duncan ,,laurie4 ,one cupful boiling milk1 beat the yolks of four eggs1 add hot milk1 and a tablespoonful melted butter1 wet three teaspoonfuls flour in a little cold milk add the beaten whites and beat all1 salt and pepper to taste4 ,bake twenty minutes4 ,,cheese ,,omelet4 ,,mrs4 ,,henry ,,thomson4 ,three eggs1 well beaten1 grated cheese the size of an egg1 salt1 three tablespoons of fresh cream4 ,,omelet4 ,,miss ,m',,gee4 ,seven eggs1 one cup of milk1 one teaspoonful flour1 parsley1 pepper and salt4 ,beat the whites and yolks separately1 add the milk1 pepper1 salt1 and chopped parsley and the flour dissolved in a little milk1 then add the whites1 put in the frying pan1 leave on top of the stove for three minutes and put in the oven for five minutes4 ,,omelette4 ,,miss ,,maud ,,thomson4 ,the yolks of four beaten eggs1 four tablespoons of milk1 a pinch of salt3 beat the whites of the four eggs as stiff as possible1 add to the above1 turn into a frying pan1 until the mixture sets and then put in the oven until a golden brown4 ,,cheese ,,dishes4 ,,cheese ,,straws4 ,,mrs4 ,j4 ,,macnaughton4 ,mix one cupful of any good cheese grated with one cupful of flour1 one half saltspoonful of salt1 a pinch of cayenne pepper and butter the size of an egg4 ,add enough cold water to enable you to roll thin4 ,cut in strips and bake five or to ten minutes in a quick oven4 ,,cheese ,,scallop4 ,,miss ,,fraser4 ,soak one cup of dried bread crumbs in fresh milk4 ,into this beat the yolks of three eggs1 add one teaspoon of butter1 and half a pound of grated cheese4 ,strew upon the top sifted bread crumbs1 and bake a delicate brown4 ,whip the whites of the three eggs to a stiff froth2 put on top and return to the oven for a few minutes4 ,,the ,,chafing ,,dish4 ,a ,relish and a ,savory4 ,,welsh ,,rarebit4 ,,miss ,,grace ,m',,millan4 ,allow for each person one egg1 one tablespoonful of grated cheese1 one half teaspoonful of butter1 one saltspoon of salt1 and a few grains of cayenne4 ,cook like custard until smooth4 ,spread on toast and serve at once4 ,,welsh ,,rarebit4 ,,miss ,,beemer4 ,select richest and best ,american cheese1 7,canadian will do71 the milder the better1 as melting brings out strength4 ,to make five rarebits take one pound cheese grate and put in the saucepan2 add ale 7old is best7 enough to thin the cheese sufficiently1 say about a wine glassful to each rarebit4 ,place over the fire1 stir until it is melted4 ,have ready a slice of toast for each rarebit 7crusts trimmed72 put a slice on each plate1 and pour cheese enough over each piece to cover it4 ,serve at once4 ,,golden ,,buck ,a ,golden ,buck is merely the addition of a poached egg which is put carefully on top of rarebit4 ,,lobster ,,la ,,newburg4 ,,mrs4 ,j4 ,g4 ,,scott4 ,two pounds of lobster1 one half cup of cream1 two eggs 7hard boiled71 one tablespoon flour1 two tablespoons of ,sherry wine1 two tablespoons of butter1 salt and cayenne pepper to taste4 ,break the lobster meat into moderately small pieces1 mash the yolks of the eggs with a silver spoon and gradually add half the cream4 ,place the butter in a granite ware saucepan1 add the flour1 let it cook slowly for one minute and then pour in the balance of the cream and stir until the liquid thickens4 ,add the first mixture and then the lobster meat and the whites of the eggs sliced1 season with cayenne pepper1 and salt1 add the wine and serve at once4 ,,lobster ,,la ,,newburg4 ,,mrs4 ,,harry ,,laurie4 ,two tablespoons of butter1 one tablespoon of flour1 stir until smooth1 add one cup of cream1 let it heat through1 then add one can of lobster4 ,pepper and salt to taste and one half cup of ,sherry or ,port wine1 if desired2 serve at once on squares of toast4 ,canned chicken or salmon can be done the same way4 ,,oyster ,,cocktail4 ,,miss ,,ritchie4 ,one dessertspoonful tomato sauce1 one shake of tabasco1 a sprinkle of horse radish1 about half a dozen oysters1 and the same on top4 ,serve in small tumblers on a plate with pounded ice around them and with oyster biscuits4 ,,crustine4 ,,mrs4 ,a4 ,,cook4 ,boil the liver of two chickens1 7or turkey will do71 pound them to a paste with a piece of butter the size of a walnut1 a teaspoon of anchovy and a little cayenne4 ,serve on hot toast4 ,small anchovies whole1 laid on top are an improvement4 ,,pies4 ,who dare deny the truth1 there's poetry in pie4--,,longfellow4 ,ingenuity1 good judgment and great care should be used in making all kinds of pastry4 ,use very cold water1 and just as little as possible2 roll thin and always from you2 prick the bottom crust with a fork to prevent blistering2 then brush it well with the white of egg1 and sprinkle thick with granulated sugar4 ,this will give you a firm rich crust4 ,for all kinds of fruit pies1 prepare the bottom crust as above4 ,stew the fruit and sweeten to taste4 ,if juicy put a good layer of corn-starch on top of the fruit before putting on the top crust4 ,this will prevent the juice from running out1 and will form a nice jelly throughout the pie4 ,be sure you have plenty of incisions in the top crust2 then pinch it closely around the edge2 sprinkle some granulated sugar on top1 and bake in a moderate oven4 ,,cocoanut ,,custard ,,pie4 ,,mr4 ,,joseph ,,fleig4 7,baker1 ,grenoble ,hotel1 ,n4 ,y47 ,place on a deep pie plate a thin layer of pie crust1 put a good rim on the side and put into this one half cup of dried cocoanut2 fill up with a custard made as follows3 three eggs1 three ounces of sugar beaten together with flavoring of lemon1 vanilla or nutmeg1 little salt and add one pint of milk4 ,the custard must be three quarters of an inch thick4 ,,lemon ,,pie ,,filling4 ,,mrs4 ,,james ,,laurie4 ,mix together two cups of white sugar1 yolks of three eggs1 juice of two lemons1 grated rind of half a lemon2 put it on the stove to boil and add at once one tea-cup boiling water1 stir smooth1 then add two tablespoons of corn starch1 mixed in a little cold water1 and one tablespoon of butter1 boil until it custards4 ,,lemon ,,pie4 ,,mrs4 ,,george ,,cressman4 ,grate one lemon1 put this down to boil with two-thirds of a cup of water for ten minutes1 strain through fine sieve1 then add one cup sugar1 the juice of a lemon and butter half the size of an egg1 let boil a few minutes4 ,mix two teaspoonfuls of corn-starch and yolk of one egg in half cup milk stir in the mixture letting it boil until thick4 ,beat whites of two eggs into stiff froth for frosting4 ,,lemon ,,pie4 ,,mrs4 ,,strang4 ,take two lemons1 three eggs1 two tablespoonfuls melted butter1 eight tablespoonfuls white sugar2 squeeze the juice of the lemons and grate the rind of one1 stir together the yolks of three eggs and white of one with the sugar1 butter1 juice and rind1 then one 7coffee7 cup of sweet cream or milk1 beat all for a minute or two2 have ready a plate lined with paste1 into which pour the mixture which will be sufficient for two pies of the ordinary size4 ,bake till the pastry is done4 ,meanwhile beat the remaining whites to a stiff froth and stir in four spoonfuls of white sugar4 ,take the pies from the oven and spread over equal parts upon each and return them quickly to the oven and bake a delicate brown4 ,take care that the oven be not too hot1 or they will brown too quickly and cause the pie to fall when taken out4 ,,pastry4 ,four tablespoons of butter1 ten teaspoons flour1 two teaspoons baking powder1 one salt spoon salt1 enough water to make a very soft paste4 ,,mock ,,cherry ,,pie4 ,,mrs4 ,w4 ,w4 ,,henry4 ,one cup cranberries cut up1 one half cup of raisins chopped1 one half cup of cold water1 one teaspoonful vanilla1 one tablespoonful corn-starch1 two-thirds cup sugar1 a little salt4 ,this makes one pie4 ,,mince ,,meat4 ,,mrs4 ,,henry ,,thomson4 ,one pound of suet1 one pound of fresh tongue1 one pound apples1 one pound sugar1 one pound raisins1 one pound currants1 two nutmegs1 a large teaspoon of cinnamon1 ditto of cloves and salt1 one half pound of candied peel4 ,,pie ,,plant ,,pie4 ,,mrs4 ,r4 ,m4 ,,stocking4 ,one cup sugar1 well beaten with yolks of two eggs2 add one pint of pie plant1 bake with one crust1 then spread beaten whites1 with tablespoon sugar over top2 return to oven a few moments4 ,,raisin ,,pie4 ,one cup chopped raisins1 one half cup chopped apples1 four tablespoons vinegar1 one tablespoon cornstarch1 one cup of boiling water1 one cup sugar1 pinch of salt1 mix together1 bake with two crusts4 ,,sour ,,cream ,,pie4 ,one cup thick sour cream1 pinch of salt1 one egg1 one half cup sugar1 scant tea-spoon of flour1 one half cup raisins2 beat cream1 sugar1 and flour together1 lay the raisins round on the top2 bake with two crusts4 ,,pumpkin ,,pie4 ,,miss ,,beemer4 ,one coffeecup of mashed pumpkin1 reduced to the proper consistency with rich milk and melted butter or cream1 one tablespoonful of flour1 a small pinch of salt1 one teaspoon of ginger1 ditto of cinnamon1 one-half nutmeg1 one-half teaspoon lemon extract1 two-thirds cup of sugar1 and two eggs4 ,,paste4 ,one third-cup cup of lard1 a little salt2 mix slightly with one and one-half cups of flour2 moisten with very cold water1 just enough to hold together1 get into shape for your tin as soon as possible4 ,brush the paste with white of egg4 ,bake in a hot oven until a rich brown4 ,,puddings4 ,the proof of the pudding lies in the eating4 ,,almond ,,pudding ,,mrs4 ,,stocking4 ,one pint of milk1 two eggs1 two heaping tablespoons of maple sugar1 one heaping tablespoon of cornstarch1 flavor with almond2 cook milk1 sugar1 and cornstarch in double boiler1 adding yolks of eggs when boiling2 pour into pudding dish1 cover with whites of the eggs1 and brown in oven1 to be served cold4 ,,apple ,,batter ,,pudding4 ,,mrs4 ,,ernest ,f4 ,,wurtele4 ,stew the apples in a pie dish1 when soft place the following batter on top3 one egg1 one tablespoon each of sugar and butter1 two tablespoonfuls each of milk and flour1 one teaspoon of baking powder1 bake forty five minutes in a slow oven1 serve with cream4 ,,banana ,,pudding4 ,,miss ,j4 ,p4 ,m',,gie4 ,two tablespoonfuls of cornstarch wet with cold water1 one cup of white sugar and one third of a cup of butter4 ,stir together in a dish1 pour on boiling water to make a thick custard2 stir in the well beaten yolks of three eggs1 bring to a boil4 ,slice thin a few ripe bananas1 pour the custard over them4 ,put whipped cream on top or if not cream the whites of the three eggs well beaten with sugar4 ,to be eaten cold4 ,,bread ,,pudding4 ,,mrs4 ,,archibald ,,laurie4 ,sliced bread to fill a pudding bowl2 one layer of bread1 one layer of fruit with sugar to taste and small lumps of butter4 ,continue until bowl is full1 put a plate on top and steam for at least two hours1 more will do no harm4 ,turn out a few minutes before wanted to let the juice penetrate the bread that was uppermost4 ,,cottage ,,pudding4 ,,mrs4 ,w4 ,w4 ,,henry4 ,after rubbing together a cupful of sugar and a tablespoon of butter1 add two eggs1 and after beating the mixture until light1 add a cupful of milk2 mix well in a sieve a pint of sifted flour and three teaspoons of baking powder1 rub through the sieve into the mixture already made1 beat quickly and pour the batter into one large pudding dish or two small ones4 ,sprinkle with sugar1 bake in a moderate oven for forty minutes or thirty if there be two4 ,serve hot with lemon sauce or any sweet sauce4 ,,lemon ,,sauce4--,beat two eggs very light1 and add one cup of sugar1 one tablespoon of melted butter1 one small tablespoon of cornstarch1 beat all together1 then add one cup of boiling water1 cook five minutes1 boiling all the while4 ,cook a little longer if set in a basin of hot water1 take from the fire1 and add juice of lemon4 ,,chocolate ,,pudding4 ,one quart of milk scalded1 two eggs well beaten1 add gradually one cup sugar4 ,with the eggs and sugar mix two thirds cup of cornstarch1 and three heaping tablespoons grated chocolate dissolved over hot water1 stir into the milk until a soft custard1 add one teaspoon of vanilla1 serve with whipped cream4 ,,chocolate ,,pudding4 ,,mrs4 ,w4 ,j4 ,,fraser4 ,one quart of milk1 one pint of bread crumbs1 one tea cup of sugar1 three eggs1 three tablespoonfuls of chocolate1 one half teaspoonful essence of vanilla4 ,let the milk come to a boil1 scald the bread crumbs1 when almost cool1 beat the yolks of three eggs1 add sugar and chocolate1 to the bread and milk4 ,bake one half hour1 slow oven4 ,when cool1 beat the whites of three eggs and put meringues4 ,,caramel ,,pudding4 ,,mrs4 ,,rattray4 ,take one coffee cup full of brown sugar1 put it in a frying pan over a slow fire and burn it1 then pour it into one and a half pints of milk in a saucepan and place the latter on the fire to come to a boil1 but do not stir it in case the milk should crack4 ,blend three tablespoonfuls of cornstarch with a little cold milk1 and when the milk and sugar boil stir the starch in4 ,put it in a mould to get cold and eat with whipped cream4 ,,caramel ,,pudding4 ,,mrs4 ,w4 ,w4 ,,welch4 ,one pint of milk1 one pound of brown sugar1 one coffee cup of chopped walnuts1 two heaping tablespoons of cornstarch1 pinch of salt4 ,put the milk in a double boiler1 when boiling put in cornstarch dissolved in a little cold milk2 let it cook a few minutes1 put in the sugar which has been previously burnt a little1 then add the nuts1 stir a few minutes1 flavor with vanilla1 put into a mould1 and eat with whipped cream4 ,,cocoanut ,,sponge4 ,,miss ,,lampson4 ,two cups of stale sponge cake crumbs1 two cups of milk1 one cup of grated cocoanut1 yolks of two eggs and whites of four1 one cup of white sugar1 one tablespoonful of rose water1 a little nutmeg4 ,scald the milk and beat into this the cake crumbs4 ,when nearly cold add the eggs1 sugar1 rose water and lastly the cocoanut4 ,bake three quarters of an hour in a buttered pudding dish4 ,eat cold1 with white sugar sifted over it4 ,,dutch ,,apple ,,cake1 ,,lemon ,,sauce4 ,,mrs4 ,,stocking4 ,one pint of flour1 one half teaspoon salt1 one and one half teaspoons baking powder1 butter size of an egg2 sift flour1 salt and baking powder together then rub in the butter thoroughly2 beat one egg light with two-thirds of a cup of milk and stir into the dry mixture2 spread one half inch thick on a baking pan2 pare and core and cut in eight pieces1 four apples and stick them into the dough1 in rows1 and sprinkle over them two tablespoons sugar and bake quickly2 serve with sauce as follows3 ,two cups cold water1 ditto of sugar2 when it boils1 add three teaspoons of cornstarch dissolved in a little cold water2 take from fire as soon as it thickens and add one tablespoon of butter and the rind and juice of one lemon1 or one teaspoon lemon extract2 serve hot4 ,,fried ,,cream4 ,,mrs4 ,,farquharson ,,smith4 ,everyone should try this receipt2 it will surprise many to know how soft cream could be enveloped in the crust while it is an exceedingly good dish for a dinner course or for lunch or tea4 ,when the pudding is hard1 it can be rolled in the egg and bread crumbs4 ,the moment the egg touches the hot lard it hardens and secures the pudding which softens to a creamy substance very delicious4 ,ingredients1 one pint of milk1 five ounces of sugar 7little more than half a cupful17 butter the size of a hickory nut1 yolks of three eggs1 two tablespoonfuls of corn starch1 and one tablespoonful of flour1 7a generous half cupful altogether71 stick of cinnamon one inch long1 one half teaspoonful of vanilla4 ,put the cinnamon into the milk and when it is just about to boil1 stir in the sugar1 cornstarch and flour1 the two latter rubbed smooth with two or three tablespoons of extra cold milk3 stir it over the fire for fully two minutes1 to cook well the starch and flour2 take it from the fire1 stir in the beaten yolks of the eggs and return it a few minutes to set them2 now again taking it from the fire remove the cinnamon1 stir in the butter and vanilla and pour it on a buttered platter until one third of an inch high4 ,when cold and stiff cut the pudding into parallelograms1 about three inches long and two inches wide3 roll them carefully1 first in sifted cracker crumbs then in eggs 7slightly beaten and sweetened7 then again in cracker-crumbs4 ,dip these into boiling hot lard 7a wire basket should be used if convenient7 and when of fine color1 take them out and place them in the oven for four or five minutes to better soften the pudding4 ,sprinkle over pulverized sugar and serve immediately4 ,,feather ,,pudding4 ,,mrs4 ,w4 ,r4 ,,dean4 ,one tablespoon butter1 one cup white sugar1 two eggs1 a little salt1 one cup sweet milk1 two tablespoons baking powder three cups of flour1 one and one half teaspoons flavoring4 ,steam one hour4 ,eat with sauce4 ,,fig ,,pudding4 ,,mrs4 ,,thom4 ,one cup suet1 one half pound figs cut fine1 two cups bread-crumbs1 one cup flour1 one half cup brown sugar1 one egg1 one cup of milk1 two teaspoonfuls of baking powder1 steam three hours4 ,,gelatine ,,pudding 7,pink47 ,,mrs4 ,w4 ,r4 ,,dean4 ,put one ounce pink gelatine and one quart of milk in a bowl on the stove where it will not get hot2 when dissolved add yolks of four eggs1 beaten with four tablespoons sugar1 stir well1 let it just come to the boil1 then add the whites well beaten1 with four tablespoons of sugar and a dessert spoon vanilla4 ,turn into a mould and let it cool1 then turn out and garnish with whipped cream4 ,this is a very pretty dish4 ,,graham ,,pudding4 ,,mrs4 ,w4 ,w4 ,,henry4 ,one and one half cups of graham flour1 one cup of milk1 one half cup of molasses1 one cup chopped raisins1 one half teaspoonful salt1 one teaspoonful of soda4 ,sift the graham in order to make it light1 but return the bran to the sifted mixture1 dissolve the soda in one tablespoon of milk and add the remainder of milk with the molasses and salt1 pour this mixture upon the graham and beat well1 add the raisins and pour the pudding into a mould4 ,steam four hours1 turn out and serve with sauce4 ,,honey ,,comb ,,pudding4 ,,miss ,,bickell4 ,one cup flour mixed with one cup sugar1 one half cup butter and one of milk melted1 together1 five eggs well beaten2 last of all put in two teaspoons soda and one of salt4 ,steam one hour and a half4 ,,medley ,,pudding4 ,,mrs4 ,,theophilus ,h4 ,,oliver4 ,three eggs1 the weight of three eggs in butter1 in sugar1 and in flour1 beat the butter to a cream4 ,add the eggs well beaten to the sugar and flour4 ,put into small teacups4 ,bake for twenty minutes4 ,,manitoba ,,pudding4 ,,mrs4 ,,strang4 ,four cups flour1 two cups of suet1 two cups raisins1 one cup currants1 two cups sugar 7brown71 a little baking powder1 a little essence of lemon1 a little allspice1 a chopped apple1 a little salt1 wet with a small quantity of water1 boil four hours4 ,,foaming ,,sauce4 ,one half teacup butter1 ditto of sugar1 beat to a froth1 put in a dish and set in a pan of hot water1 add one tablespoon of hot water1 if liked a little vanilla4 ,stir one way until it comes to a very light foam4 ,,marmalade ,,pudding4 ,,mrs4 ,w4 ,r4 ,,dean4 ,two dessertspoons marmalade1 two cups bread crumbs1 butter size of two walnuts1 one half pint of milk1 two eggs1 two ounces of sugar4 ,melt the butter and mix with the bread crumbs1 marmalade and sugar1 add the eggs well beaten and the milk1 pour into a well buttered mould1 tie a cloth closely over it and boil one and one half hours4 ,serve with sauce4 ,,christmas ,,plum ,,pudding4 ,,mrs4 ,w4 ,,thom4 ,one pound each of raisins1 currants and suet1 three quarters of a pound of bread crumbs1 one quarter pound flour1 one half pound candied peel1 one half pint brandy1 one half nutmeg1 one quarter pound brown sugar and six eggs4 ,boil six hours and steam two or three more when required4 ,caramel sauce4 ,one cup brown sugar1 one ounce of butter1 and dessertspoon cornstarch1 stirred till brown1 add boiling water and one wine glass of brandy4 ,,old ,,english ,,plum ,,pudding4 ,,mrs4 ,,john ,,jack4 ,one pound each of stoned raisins1 currants1 beef kidney suet1 granulated sugar1 bread crumbs1 and flour1 one half pound candied lemon and citron peel mixed2 one tablespoon salt1 one teaspoonful each of finely ground nutmeg1 cinnamon and cloves1 eight fresh eggs1 one half ounce bitter almonds chopped fine1 the red part of three large carrots grated1 breakfast cupful of strong coffee1 strained at breakfast1 cupful of molasses1 and enough pure apple cider to make the whole of the proper consistency4 ,mix thoroughly and stand in a warm place over night1 put into mould or pudding bag1 tie tightly and boil gently for twelve hours4 ,in serving make a sauce of flour1 water1 butter1 and sugar flavored with brandy4 ,place the pudding on a hot dish1 stick a sprig of berried holly in the centre1 pour a wineglassful of brandy around it and set fire to it4 ,,english ,,plum ,,pudding4 ,,mrs4 ,,blair4 ,two pounds and a half raisins1 three quarters of currants1 two pounds finest moist sugar1 two pounds bread crumbs1 sixteen eggs1 two pounds finely chopped suet1 six ounces mixed candied peel1 juice and rind of two lemons1 one ounce of ground nutmeg1 one ounce of cinnamon1 half ounce pounded bitter almonds1 gill of brandy or if objected to1 any flavoring at hand4 ,stone and cut up the raisins do not chop them2 wash and dry the currants2 cut the candied peel into thin slices2 mix all the dry ingredients well together and moisten with the eggs1 which should be well beaten2 then stir in the flavoring1 and when all is thoroughly mixed1 add about half a pound of flour and put the pudding into a stout new cloth2 or boil in two moulds for twelve hours and serve with rich sauce4 ,,plum ,,pudding ,,without ,,eggs4 ,,mrs4 ,,david ,,bell4 ,two cups of flour1 two cups of raisins1 two of currants1 two cups of suet1 one tablespoon sugar1 enough water to make a stiff batter1 colour with burnt sugar1 spice to taste1 salt1 and lemon peel4 ,just before putting on to boil stir in a couple of tablespoonfuls of raw sago2 boil in a cloth1 not a shape4 ,,plum ,,pudding4 ,,madame ,j4 ,t4 ,four eggs1 yolks and whites beaten together1 one half cup brown sugar1 one cup molasses1 one cup stoned raisins1 two cups currants1 one cup bread crumbs1 two cups chopped suet1 three quarters of a nutmeg1 grated1 the grated rind of a large lemon1 one cup flour and one teaspoon baking powder4 ,steam for three and a half hours in a tightly closed pudding mould well buttered1 keeping the water boiling constantly4 ,before serving sprinkle thickly with sugar and pour over this one half cup brandy1 and light4 ,serve with this a sauce made with the juice and rind 7grated7 of one lemon1 put over to boil with one half cup sugar1 one half cup water1 add one tablespoon cornstarch1 one half cup sherry1 one half cup brandy4 ,this quantity will serve sixteen people4 ,,palace ,,pudding4 ,,mrs4 ,,smythe4 ,two eggs1 one cup of flour1 one half cup sugar1 one quarter cup butter1 one teaspoon baking powder1 one half teaspoon nutmeg1 cream butter1 add sugar1 eggs1 the flour sifted with baking powder1 also nutmeg4 ,grease tin and bake half an hour4 ,sauce4--,one dessertspoon butter1 one dessertspoon of flour1 rub well together1 add slowly about one cup boiling water1 three dessertspoons brown sugar1 one teaspoon of molasses4 ,boil slowly until it thickens and flavor as desired4 ,,quay ,,pudding4 ,one cup flour1 one half cup sugar1 one quarter cup butter one teaspoon soda1 one tablespoon jam1 two eggs4 ,cream butter with sugar1 add to this the eggs and jam1 the flour sifted with the soda4 ,put into a buttered mould and steam for two hours and serve with lemon sauce4 ,,railroad ,,pudding4 ,,mrs4 ,,george ,,elliott4 ,four eggs1 beat whites and yolks separately1 a cup of sugar to the whites1 beat again1 then add the yolks1 mix a teaspoon of baking powder in a cup of flour and mix the flour and eggs and beat again4 ,put a sheet of buttered paper in a square pan and bake4 ,when done turn it on a heated towel1 the buttered side up and take off the paper and spread with a thick jam or marmalade1 roll up quickly and pour sweetened whipped cream over1 flavor with vanilla4 ,,rice ,,pudding4 ,,mrs4 ,w4 ,w4 ,,henry4 ,one cup of rice boiled soft in water1 add a pint of cold milk1 and a piece of butter size of an egg1 salt to taste1 yolks of four eggs1 rind of lemon grated4 ,mix and bake one half hour4 ,beat the whites of four eggs1 stir in a pint of sugar1 juice of one good sized lemon4 ,after the pudding is baked and cooled a little pour this over and brown in the oven4 ,eat cold2 this will keep for several days4 ,,suet ,,pudding4 7,plain47 ,,mrs ,,stuart ,,oliver4 ,three quarters of a pound of flour1 one quarter of a pound suet chopped fine2 mix with an egg and milk4 ,,victoria ,,pudding4 ,,mrs4 ,,archibald ,,laurie4 ,the weight of two eggs in butter1 sugar1 and flour4 ,butter and sugar to be beaten to a cream1 add the well beaten eggs1 two tablespoons of marmalade1 then the sifted flour1 one half teaspoon soda1 dissolved in boiling water4 ,steam for three hours1 not less4 ,,strawberry ,,sauce ,,for ,,plain ,,blanc ,,mange4 ,the whites of two eggs1 one cup pulverized sugar1 one cup strawberries4 ,mix all together and whip until stiff4 ,,strawberry ,,sauce ,,for ,,puddings4 ,,mrs4 ,w4 ,w4 ,,henry4 ,one cupful of fine granulated sugar1 one-half cupful of butter boiled together until it creams1 7a wooden spoon best for this71 beat the white of an egg until stiff1 then add one cup of mashed strawberries1 and beat again2 add to the mixture1 stir well together4 ,,hard ,,sauce4 ,,mrs4 ,,gaudet4 #a4 ,one cup of brown sugar1 one tablespoon of butter1 three drops of vanilla1 half a glass of sherry1 whipped lightly4 #b4 ,one glass of sherry1 a tablespoon of molasses1 and a tablespoon of sugar4 ,,desserts4 ,custards for supper and an endless host of other such lady-like luxuries4--,,shelley4 ,,orange ,,float4 ,,mrs4 ,,ernest ,f4 ,,wurtele4 ,one quart of water1 the juice and pulp of two lemons1 one coffee cup of sugar4 ,when boiling add four tablespoons of cornstarch2 let it boil fifteen minutes stirring all the time1 when cold pour over the top of four or five peeled and sliced oranges4 ,over this spread beaten whites of three eggs4 ,sweeten and add a few drops of vanilla4 ,,velvet ,,cream4 ,a large teacupful of white wine1 the juice of a nice lemon1 one half ounce of isinglass1 sugar to taste1 let boil together1 till nearly all the isinglass is dissolved1 then strain and add one pint of cream4 ,let it stand until nearly cold and then put it into the mould4 ,it requires to be made some hours before it is turned out4 ,,prune ,,jelly4 ,put about three dozen prunes into one quart of boiling water and let them boil for one hour1 take out the prunes and stone them making use of half the kernels as a flavoring4 ,put the prunes back into the water1 with the blanched kernels1 adding one cup of sugar and let boil half an hour more4 ,dissolve half a box of ,cox's gelatine in water and add to the above and boil ten minutes longer4 ,put into a mould and serve cold with whipped cream4 ,,frozen ,,pudding4 ,make a custard with three eggs and about one pint of milk1 flavor with vanilla and a small cup of white sugar4 ,put four tablespoons of brown sugar in a frying pan and brown it well4 ,take from the stove and stir till off the boil1 then stir into the custard4 ,put all in a dipper or deep dish2 take a large dish full of snow and coarse salt1 put the dipper into this and stir the custard until it is quite thick4 ,put into a mould and leave in a cool place4 ,serve with whipped cream4 ,,arrowroot ,,wine ,,jelly4 ,wet two heaping teaspoons of arrowroot with a little cold water1 stir it into a cup of boiling water in which has been dissolved #b teaspoons of white sugar4 ,stir while it boils ten minutes4 ,add one tablespoon of brandy1 or three of sherry4 ,put into a mould and serve cold with custard as a sauce4 ,this is very nice for invalids1 omitting the sauce4 ,,rice ,,blanc ,,mange4 ,one half pound ground rice1 one quart of milk1 three ounces of sugar1 the rind of half a lemon1 one half teaspoonful of vanilla4 ,boil the rice in the milk for twenty minutes with the sugar and rind of lemon1 then remove the rind and add the vanilla4 ,put it into a wet mould4 ,,lemon ,,jelly4 ,,miss ,,clint4 ,dissolve one package or twelve sheets of gelatine in a little warm water4 ,then add three and one half pints of boiling water1 one pound of sugar and the juice of four lemons4 ,cool in a mould4 ,,coffee ,,jelly4 ,,mrs4 ,,gaudet4 ,two tablespoons of coffee1 one package of gelatine1 one glass of sherry boiled down to one pint4 ,,iced ,,apples ,,with ,,cream4 ,,mrs4 ,w4 ,w4 ,,welch4 ,pare and core six apples2 cook them in a syrup made of one cup of sugar1 and two of water2 drop the apples into the boiling syrup2 when they are tender put them on a platter1 when cool cover with a thin layer of meringue and brown4 ,let the syrup boil until reduced to one half cupful1 when cold1 will form a jelly1 cut into squares and place over and around the apples4 ,serve cold with sugar and cream4 ,,fruit ,,jelly4 ,,miss ,,fry4 ,to one large box of gelatine add one half pint cold water4 ,when dissolved add juice of three lemons1 two cups sugar1 one pint of boiling water4 ,arrange in layers in a mould4 ,four bananas and two or more oranges 7sliced7 six castane nuts chopped fine1 six figs1 one quarter lb4 dates cut into small pieces4 ,strain jelly over this and cool4 ,serve with whipped cream4 ,a lining of ladies fingers is an improvement4 ,,compote ,,of ,,apples4 ,,miss ,,septimus ,,barrow4 ,take five apples1 wipe1 but do not peel them1 take the cores out of four of them and put them in a deep dish4 ,slice the fifth apple and put the slices and a small lemon sliced with the four apples4 ,one quarter lb4 brown sugar to be sprinkled over apples4 ,one half pint of water4 ,bake until perfectly soft but do not let them lose their shape4 ,put them in a dish1 press and strain the cut up pieces over the cooked apples4 ,to be eaten cold4 ,,pommes ,,la ,,vesuve4 ,,miss ,,lampson4 ,pile some apple marmalade high in a dish2 get ready some macaroni boiled in water well drained1 and afterwards sweetened with white sugar1 and flavored with brandy2 cut it into short lengths1 lay it as a bordering round the mountains of marmalade2 dust the whole over with powdered sugar1 and on the apex form a crater with half a dozen nubs of sugar2 pour a gill of brandy over the top1 and just before serving set fire to it and place it on the table flaming4 ,,lemon ,,sponge4 ,,miss ,,beemer4 ,one half box gelatine1 juice of three lemons1 one pint of cold water1 one half pint of hot water1 two teacups of sugar1 whites of three eggs4 ,soak one-half box of gelatine in the pint of cold water ten minutes2 then dissolve on the fire adding the juice of the lemons with the hot water and sugar4 ,boil all together two or three minutes2 pour into a dish1 and let it remain until nearly cold and beginning to set2 then add the whites of eggs well beaten and whisk ten minutes4 ,when it becomes the consistency of sponge1 wet the inside of cups with the white of eggs1 pour in the sponge and set in a cold place4 ,serve with thin custard1 made with the yolks of four eggs1 one tablespoonful of cornstarch1 one-half teacup of sugar1 one pint of milk1 teaspoonful of vanilla4 ,boil until sufficiently thick and serve cold over the sponge4 ,the sponge should be allowed to stand twenty-four hours4 ,,orange ,,souffl4 ,pare and slice six oranges1 boil one cup sugar1 one pint of milk1 the yolks of three eggs1 one tablespoon of cornstarch4 ,as soon as thick1 pour over the oranges2 beat the whites of eggs to a stiff froth2 sweeten3 put on top and brown in oven4 ,serve cold4 ,bananas may be used instead of oranges and are far more wholesome from contact with the heat4 ,,gelatine1 ,,with ,,fruit4 ,take one ounce box of gelatine2 put to soak in a pint of cold water for an hour4 ,take the juice of three lemons and one orange1 with three cups of sugar2 add this to the gelatine1 and pour over all three pints of boiling water3 let this boil up once1 stirring all the time4 ,take two moulds of the same size1 and pour half your jelly into each4 ,stir into one mould half a cup of candied cherries1 and into the other one pound of blanched almonds4 ,the almonds will rise to the top4 ,let these moulds stand on ice1 or in a cool place until thoroughly set1 twenty-four hours is best4 ,when ready to serve loosen the sides1 and place the almond jelly on top the other1 on a fruit platter4 ,slice down and serve with whipped cream4 ,,easy ,,ice ,,cream4 ,one pint of cream1 half a pint of milk1 teacupful of sugar1 two eggs beaten separately1 the whites being added last1 a teaspoonful of vanilla extract4 ,stir thoroughly but do not cook1 it is quite as nice without4 ,this will be sufficient for six persons4 ,dissolve half a pound of macaroons in the above mixture before it is frozen and a delicious ice cream may be had4 ,,trifle4 ,,miss ,,ruth ,,scott4 ,one pint of cream well beaten1 sugar and flavoring to taste4 ,one quarter of a pound of macaroons which have soaked in sherry for a few minutes4 ,put in a deep dish alternate layers of macaroons and cream4 ,preserved cherries and almonds 7whole7 are a great improvement4 ,,caramel ,,cream4 ,,mrs4 ,,benson ,,bennett4 ,boil two coffee cups of dark brown sugar1 butter the size of an egg and two thirds of a cup of thin sweet cream4 ,twelve minutes after it commences to boil dissolve half a cup of gelatine in a little cold water1 add this to the boiling mixture and nearly a pint of sweet cream all but the two thirds of a cup used in the beginning4 ,strain and flavor with a tablespoonful of vanilla2 pour into a pudding mould and let it stand over night on the ice4 ,serve with whipped cream4 ,,claret ,,jelly4 ,,mrs4 ,,gilmour4 ,one ounce of gelatine1 one cup of sugar1 the rind and juice of two lemons1 two or three pieces of cinnamon1 one and one half pints of water1 one half pint of claret1 one glass of brandy4 ,if ,cox's gelatine or ,lady ,charlotte1 is used it will have to be soaked first in a little of the cold water1 if the leaf gelatine1 boiling water can be poured on it4 ,put all together into a saucepan with whites of three eggs1 put on the fire until it boils and then strain through a flannel bag4 ,,cup ,,custard4 ,,mr4 ,,joseph ,,fleig4 7,baker to ,grenoble ,hotel1 ,n4 ,y47 ,five eggs1 six ounces of sugar1 one quart of milk1 extract to flavor1 spread cups or moulds with unsalted butter1 fill up with the custard1 and place in pan filled with one inch water in good oven4 ,,spanish ,,cream4 ,,mrs4 ,w4 ,r4 ,,dean4 ,yolks of two eggs1 two tablespoons sugar1 two tablespoons ground rice1 one pint of milk4 ,beat the eggs a little4 ,put all together on the fire and stir constantly until it thickens4 ,pour into glass dish and garnish with blanched almonds and strips of citron4 ,,spanish ,,cream4 ,,miss ,,green4 ,soak one half package of gelatine in one pint of milk for half an hour2 while this is soaking take two eggs 7separate them7 beating the yolks with one half a cup of white sugar1 till light1 and whip the whites to a stiff froth3 when the gelatine is soaked1 put the sauce pan on the fire and let gelatine and milk come to the boil3 then add the yolks and remove from fire1 add the whites and one teaspoon of vanilla4 ,put in a wet mould and cool4 ,,charlotte ,,russe4 ,,miss ,,edith ,,henry4 ,to make the jelly for bottom of mould one half a package of gelatine soaked in a little over a tumbler of water1 sugar to taste1 one half a small cup of cooking wine and enough cochineal to color4 ,let this stand until stiff4 ,one pint of sweet cream1 one half a box of gelatine dissolved1 wine to taste1 one teaspoon of vanilla1 a little over half a cup of sugar3 whip cream stiff1 then add sugar1 wine1 vanilla and lastly the gelatine4 ,beat well together and pour into your mould lined with ladies fingers and jelly4 ,,wine ,,cream4 ,,mrs4 ,w4 ,,crawford4 ,two cups of cream1 half a cup of sugar1 one box of gelatine dissolved in half a cup of sherry over a steamer1 when dissolved1 strain into cream1 and put in a mould and in a cool place4 ,,pineapple ,,water ,,ice4 ,,mrs4 ,,harry ,,laurie4 ,two large juicy pineapples1 one and one half pounds of sugar1 one quart of water1 juice of two lemons4 ,pare the pineapples1 grate them and add the juice of the lemons4 ,boil the sugar and water together for five minutes4 ,when cold add the pineapple and strain through a sieve4 ,turn into freezer and freeze4 ,,lemon ,,water ,,ice4 ,four large juicy lemons1 one quart of water1 one orange1 one and one quarter pounds of sugar4 ,put the sugar and water over to boil4 ,chip the yellow rind from three lemons and the orange1 add to the syrup1 boil five minutes and stand away to cool4 ,square the juice from the orange and lemon add it to the cold syrup1 strain it through a cloth and freeze4 ,,rolled ,,jelly4 ,,mrs4 ,w4 ,w4 ,,welch4 ,two eggs1 yolks and whites beaten separately4 ,take the yolks and beat to a cream with one cup of sugar1 three tablespoonfuls of milk1 then add one cup of flour1 one heaping teaspoon of baking powder and the well beaten whites last1 also extract as fancied4 ,when baked place on a wet cloth and trim outside edges1 cover with preserves1 roll in the cloth and let it stand for ten minutes1 eat with whipped cream4 ,,junket4 ,,mrs4 ,,stuart ,,oliver4 ,slightly warm one quart milk1 add junket tablet dissolved1 and two or three tablespoonfuls sugar4 ,keep in a warm place near fire till solid4 ,then remove to a cool place till served4 ,serve with cream and maple sugar or preserves4 ,,cakes4 ,with weights and measures just and true1 ,oven of even heat1 ,well buttered tins and quiet nerves1 ,success will be complete4 ,in making cake1 the ingredients should be of the first quality--the flour super-fine1 and always sifted2 the butter fresh and sweet and not too much salted4 ,coffee ,a1 or granulated sugar is best for cakes4 ,much care should be taken in breaking and separating the eggs1 and equal care taken as regards their freshness4 ,break each egg separately in a teacup2 then into the vessels in which they are to be beaten4 ,never use an egg when the white is the least discolored4 ,before beating the whites remove every particle of yolk4 ,if any is allowed to remain1 it will prevent them becoming as stiff and dry as required4 ,deep earthen bowls are best for mixing cake1 and a wooden spoon or paddle is best for beating batter4 ,before commencing to make your cake1 see that all the ingredients required are at hand4 ,by so doing the work may be done in much less time4 ,the lightness of a cake depends not only upon the making1 but the baking also4 ,it is highly important to exercise judgment respecting the heat of the oven1 which must be regulated according to the cake you bake1 and the stove you use4 ,solid cake requires sufficient heat to cause it to rise and brown nicely without scorching4 ,if it should brown too fast cover with thick brown paper4 ,all light cakes require quick heat and are not good if baked in a cool oven4 ,those having molasses as an ingredient scorch more quickly1 consequently should be baked in a moderate oven4 ,every cook should use her own judgment1 and by frequent baking she will in a very short time be able to tell by the appearance of either bread or cake whether it is sufficiently done4 ,,scripture ,,cake4 ,,mrs4 ,,stocking4 ,one cup butter ,judges ,v4 #be ,four cups flour ,i4 ,kings ,,iv4 #bb ,three cups sugar ,jeremiah ,,vi4 #bj ,two cups raisins ,i4 ,samuel ,,xxx4 #ab ,two cups figs ,i4 ,samuel ,,xxx4 #ab ,one cup water ,genesis ,,xxiv4 #ag ,one cup almonds ,jeremiah ,i4 #aa ,six eggs ,isaiah ,x4 #ad ,one tablespoon honey ,exodus ,,xvi4 #ba ,one teaspoon cream ,exodus ,,xii4 #ai ,baking powder three teaspoonfuls a pinch of salt ,job ,,vi4 #f ,spices to taste ,i4 ,kings ,x4 #aj ,follow ,solomon's advice for making good boys and you will have a good cake4--,proverbs ,,xxiii4 #ac4 ,,christmas ,,fruit ,,cake4 ,,mrs4 ,,thom4 ,one pound of flour1 one pound of butter beaten to a cream1 six eggs beaten separately1 two wineglasses of brandy1 one pound sugar1 one pound of raisins1 one pound of currants1 one pound of prunes1 one pound figs chopped1 one half pound mixed candied peel1 one half pound almonds1 one half teaspoon mixed spice or nutmeg4 ,,fruitcake4 ,two pounds of raisins1 two pounds of currants1 one half pound of citron1 one pound of sugar1 one pound of flour1 eight ounces of butter1 ten eggs1 two nutmegs1 one half ounce of mace1 one tablespoon of cloves1 same of cinnamon1 one glass of brandy1 one tablespoon of baking powder1 one cup of molasses4 ,stir butter and sugar together until very light1 beat whites and yolks separately and bake in a slow oven4 ,,orange ,,frosting4 ,one pound of frosting sugar1 juice of one lemon and one orange1 grate rind of orange4 ,,caramel ,,cake4 ,one tablespoon of butter1 one cup of sugar1 three eggs1 one half cup of milk1 one and one half cups of flour1 two teaspoons of baking powder4 ,,filling4--,two cups of sugar1 two thirds cup of milk1 boil thirteen minutes1 add butter the size of a small egg1 one good teaspoon of vanilla1 when done stir till thick enough to spread and not to run1 bake in three1 spread between and on top4 ,,charlotte ,,russe ,,cake4 ,,mrs4 ,,richard ,,turner4 ,one cup of flour1 one cup of sugar1 three eggs1 two teaspoons baking powder1 three tablespoons boiling water4 ,bake same as sandwich cake4 ,,the ,,filling4--,one large cup of cream1 one fourth package gelatine1 dissolved in a little milk2 whip cream to a stiff froth1 then add gelatine1 sugar1 flavoring to taste4 ,ice the top4 ,,cornstarch ,,cake4 ,,mrs4 ,,james ,,laurie4 ,one half pound of butter and two cups white sugar stirred together1 add the yolks of four eggs1 one cup of milk1 two cups of cornstarch and one of flour sifted well1 one heaping teaspoonful of baking powder and add the whites of the four eggs last4 ,flavor a little and line tins with buttered paper4 ,,spongecake4 7,splendid47 ,,mrs4 ,,erskine ,,scott4 ,beat four eggs1 over one cup of white sugar1 for half an hour1 then mix one cup of flour1 after it is in the pan pour some essence of lemon on the top and bake immediately4 ,,sponge ,,cake4 ,,miss ,k4 ,h4 ,,marsh4 ,beat seven eggs together with their weight in white sugar for half an hour1 then sift in the weight of four eggs in flour4 ,add a little lemon to flavor and bake twenty minutes in a quick oven4 ,,sponge ,,cake4 ,,mrs4 ,,farquharson ,,smith4 ,ten eggs2 very fresh1 one pound fine sugar1 the weight of five eggs in flour1 the rind of two lemons and juice of one4 ,break the eggs on the sugar and beat them twenty minutes with two pronged steel carving fork until in a lovely light cream1 then grate the lemon rind into it with the juice of one lemon4 ,sift the flour several times and next mix in the flour most carefully barely stirring to mix it in1 if stirred too much it will make the cake heavy4 ,beat it with the back of the fork towards you4 ,the oven should be a little quick at first until the cake rises1 if baking too quickly place a piece of white paper over it and buttered paper should be placed in the pans4 ,n4 ,b4--,delicious if properly made4 ,,sponge ,,cake4 ,,mrs4 ,,andrew ,t4 ,,love4 ,six eggs1 the weight of five in sugar1 and three in flour1 beat the whites and yolks separately1 lemon flavoring4 ,,easy ,,sponge ,,cake4 ,,mrs4 ,,blair4 ,four eggs1 two even cups of sugar1 three-fourth's cup hot water1 one and three fourth's cups of flour1 even measure1 two teaspoonfuls baking powder1 salt1 flavor with lemon4 ,beat the eggs separately4 ,to the yolks gradually add the sugar4 ,mix well4 ,then add hot water4 ,mix the baking powder with the flour and add a portion1 then part of the well beaten whites1 and so on until all is used4 ,flavor4 ,it will be thin but do not add any more flour1 for it is all right4 ,bake in a moderate oven4 ,it may be baked very thin1 cut into shapes like dominos2 frost1 and mark the lines and dots with a camel's hair brush dipped in chocolate4 ,,cacouna ,,cake4 ,,miss ,k4 ,h4 ,,marsh4 ,three cups of sugar1 two cups of butter1 seven eggs1 one pound of raisins1 wineglass of wine1 one nutmeg1 one cup sour milk and one teaspoon soda1 five cups of flour4 ,beat the butter to a cream1 then add the sugar and the eggs 7well beaten71 the fruit1 spice and wine1 then the flour and lastly the soda dissolved in a cup of sour milk4 ,,delicious ,,angel',s ,,food4 ,,miss ,,ritchie4 ,beat the whites of eleven eggs to a stiff froth1 then stir in carefully a cup and a half of sifted granulated sugar1 7or better still of castor sugar17 a teaspoonful of vanilla and one cup of flour that has been sifted with a teaspoonful of cream of tartar five times2 add this very carefully and mix thoroughly1 turn into an ungreased pan and bake in a moderate oven for about fifty-five minutes4 ,when done turn upside down and when cool it will either drop out or it may be easily removed from the pan with a knife4 ,,chocolate ,,cake4 ,,miss ,m4 ,a4 ,,ritchie4 ,dissolve two ounces of chocolate in five tablespoonfuls boiling water4 ,cream half a cup of butter adding gradually one and a half cups of sugar2 add the yolks of four eggs1 beat thoroughly2 then add the chocolate1 half a cup of cream or milk1 a cup and three quarters of flour1 two rounding teaspoonfuls of baking powder1 a teaspoonful of vanilla4 ,beat the whites of the eggs to a stiff froth1 stir them carefully into the mixture1 and it is ready to bake either in a loaf-pan or in three layer cake pans4 ,frost with boiled icing flavored with chocolate4 ,,chocolate ,,cake4 ,,mrs4 ,g4 ,,cressman4 ,one and one half squares of chocolate melted in one half cup of milk1 two eggs1 reserving white of one egg for frosting1 one cup sugar1 one teaspoonful soda in one half cup of milk1 and one and one quarter cups of flour4 ,bake in dripping pan4 ,boiled frosting1 one cup of sugar and white of one egg4 ,,maple ,,cream ,,cake4 ,one cup of sugar1 two eggs1 two tablespoonfuls butter1 a little less than two cups of flour1 two teaspoonfuls baking powder4 ,bake in two tins4 ,frosting1 one cup and a half of maple sugar1 one half cup cream1 boil until quite thick then beat until it creams1 add the white of one egg1 keep beating until thick4 ,,cocoa ,,cake4 ,,miss ,,maud ,,thomson4 ,rub one half cup butter to a cream1 with one cup of sugar1 add the beaten yolks of two eggs1 and beat well4 ,mix one and one half cups of flour1 one teaspoonful baking powder and two teaspoonfuls cocoa1 thoroughly beat the whites of eggs stiff1 measure one-half cup of milk1 and then add a little milk and flour alternately to the egg mixture1 lastly add the whites of eggs and one teaspoonful of lemon or vanilla4 ,bake in a shallow pan about twenty minutes and then frost with plain cocoa frosting4 ,,icing4--,mix one half teaspoonful cocoa with one cup powdered sugar1 add one tablespoonful lemon juice and one tablespoonful boiling water or enough to make the sugar into a paste that settles to a level the moment you stop stirring4 ,spread at once on the hot cake4 ,,corn ,,cake4 ,,mrs4 ,w4 ,w4 ,,henry4 ,one cup of corn meal1 one cup of flour1 two teaspoons baking powder1 sifted with the flour1 one egg1 two tablespoons melted butter1 two tablespoons sugar1 little salt1 one and one fourth cups of sweet milk1 bake in quick oven4 ,,crewe ,,cake4 ,,miss ,m4 ,c4 ,one pound of sugar1 one pound of flour1 three teaspoons of baking powder1 five eggs1 one half pound of butter1 a little milk1 vanilla or lemon flavoring4 ,,christmas ,,cake4 ,,mrs4 ,,george ,m4 ,,craig4 ,one cup melted butter1 one cup milk1 one cup sugar1 one cup molasses1 six eggs1 six cups of flour1 two pounds of currants1 two pounds raisins1 two ounces peel1 one teaspoonful of ,durkee's baking powder to every cup of flour4 ,,cocoanut ,,cake4 7,splendid47 ,,miss4 ,,beemer4 ,two cups of sugar and one half cup of butter beaten to a cream1 slowly add one cup of milk2 mix two teaspoonfuls of baking powder with three cups of flour1 add this gradually1 mixing and then beating1 finally the whites of six eggs beaten to a stiff froth and one teaspoonful of lemon extract4 ,this can be made in layers 7three7 or baked in a square pan4 ,,icing4 ,whites of two eggs1 one half pound of cocoanut1 and enough powdered sugar to make it sufficiently stiff1 one teaspoonful lemon extract4 ,,cream ,,cake4 ,,mrs4 ,w4 ,r4 ,,dean4 ,one cup of butter1 one cup of cream or sour milk1 two cups of sugar1 three cups of flour1 four eggs1 one teaspoon soda mixed in vinegar and stirred in at the last4 ,bake in shallow tins4 ,,railroad ,,cake4 ,one tea-cup flour1 one ditto of sugar1 two teaspoons cream of tartar1 one half teaspoon of soda1 four eggs4 ,this will form a thick batter4 ,butter pan and bake about ten minutes4 ,,mountain ,,cake4 ,one pound of sugar1 one pound of flour1 one half pound well beaten butter1 one cup sweet milk1 six eggs1 one teaspoon cream of tartar1 one half teaspoon soda dissolved in the milk4 ,,mountain ,,cake4 ,,mrs4 ,,benson ,,bennett4 ,three fourths cup of butter and two cups of sugar beaten to a cream1 four eggs beaten very light1 three cups of flour with two teaspoonfuls of cream of tartar1 one half cup of sweet milk with one teaspoonful of baking soda1 bake about twenty-five minutes4 ,,marble ,,cake4 ,,mrs4 ,w4 ,r4 ,,dean4 ,one cup white sugar1 one fourth cup butter1 three eggs 7whites and yolks beaten separately7 one half cup milk1 two cups of flour1 two teaspoons baking powder4 ,separate this batter into three parts4 ,in one part put a square of chocolate dissolved in a little hot water1 in another part put one teaspoon cochineal to color it4 ,take a spoonful of each color 7white1 brown1 pink7 alternately and bake in long tin pan4 ,,icing4 ,white of one egg well beaten1 one teaspoon of vanilla1 and pulverized sugar4 ,,marble ,,cake4 ,,miss ,,mildred ,,powis4 7,light ,part47 ,one fourth cup butter1 three fourths cup white sugar1 one fourth cup milk1 one cup flour1 whites of two eggs1 one teaspoon of baking powder4 ,,dark ,,part4 ,one fourth cup butter1 one half cup brown sugar1 one fourth cup molasses1 one fourth cup milk1 one and one fourth cups of flour1 yolks of two eggs1 one good teaspoon baking powder1 one half a teaspoon 7good7 each of cloves1 cinnamon1 nutmeg and mace4 ,put into the pan a spoonful at a time of each part4 ,,macaroon ,,tart4 ,,mr4 ,,joseph ,,fleig4 7,baker1 ,grenoble ,hotel1 ,n4 ,y47 ,make a paste of three quarters of a pound flour1 five ounces of sugar1 one half pound butter and two eggs4 ,roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep4 ,bake very slightly4 ,when cold spread with thin layer of jam or jelly1 then put with bag and star tube1 stripes of macaroon over and bake in a slow oven nice and brown4 ,put some icing between the stripes after tart is baked4 ,,paste ,,for ,,macaroons ,,and ,,macaroon ,,tart4 ,take one pound ,hoide's ,almond paste and mix fine with one pound powdered sugar then add gradually the whites of about eight eggs until the paste gets smooth and soft enough to pass through the bag and tube4 ,for macaroons make paste softer and use round tube or teaspoon4 ,bake on paper in slow oven4 ,,buckeye ,,cake4 ,,mrs4 ,,polley4 ,two cups sugar1 two thirds cup of butter1 three eggs beaten separately1 one cup of sweet milk1 two teaspoons of baking powder sifted with three cups of flour1 one teaspoon extract of lemon4 ,,harrison ,,cake4 ,one cup of sugar1 one cup of butter1 four eggs well beaten1 one cup molasses1 one pound stoned raisins1 one teaspoonful each of saleratus1 cloves1 cinnamon and allspice1 one nutmeg and four cups of flour4 ,,orange ,,cake4 ,,mrs4 ,a4 ,j4 ,,elliott4 ,two cups of flour1 one scant cup of milk1 one cup of sugar1 half a cup of butter1 two eggs1 one teaspoon soda and two of cream of tartar4 ,divided in six parts and spread as thin as possible in pans of uniform size4 ,bake about three minutes3 when done lay together with layers of orange filling between4 ,method3 cream sugar and butter together1 then add milk in which the soda and cream of tartar has been dissolved1 then the eggs well beaten and lastly the flour into which drop a pinch of salt4 ,beat well and don't scrimp the butter4 ,,orange ,,filling4--,the juice and part of the grated rind of two oranges1 then add one cup of sugar4 ,one tablespoon of flour dissolved in cup of water which is gradually added1 then beat the yolk of the egg well1 and mix well together1 and boil in a steamer until it is as thick as custard or boil about three quarters of an hour4 ,the steamer is the safest as the flour is liable to stick to the pan otherwise4 ,,orange ,,cake4 ,,miss ,,fry4 ,two cups of flour1 one cup of sugar1 one half cup milk1 two teaspoons baking powder1 one tablespoon butter1 one tablespoon orange juice1 two eggs4 ,beat eggs and sugar1 add butter 7melted71 orange juice and rind of one orange1 then milk4 ,add flour and powder and bake one half hour4 ,filling3--juice and rind of one orange1 one tablespoon each of lemon juice and cornstarch1 two tablespoons sugar1 one teaspoon butter1 one egg4 ,put orange juice rind1 and lemon juice into a cup1 then fill with cold water4 ,when it boils1 add cornstarch with cold water4 ,beat yolk of egg with sugar1 add this1 then butter4 ,when cold spread between layers4 ,icing4 ,beat whites of two eggs1 add three fourths cup powdered sugar4 ,,lady ,,cake4 ,,mrs4 ,,george ,,lawrence4 ,one half cup butter1 one and one half cups granulated sugar1 one cup lukewarm water1 two and one half cups of sifted flour1 four eggs1 whites only1 one lemon juice and grated rind1 two teaspoons of vanilla extract1 two teaspoons of baking powder4 ,cream the butter in an earthen dish with silver spoon1 stirring till light cream color1 add sugar beating thoroughly4 ,sift the flour1 add one half of it and the cup of water a little of each1 till cup is finished4 ,beat whites of eggs stiff and dry1 add one half1 beat1 then the rest of the flour4 ,beat well1 add the juice1 and grated rind of lemon or vanilla as preferred1 next the baking powder and the balance of the beaten eggs4 ,turn quickly into a deep1 well buttered tin1 and bake for three quarters of an hour4 ,the tin should be ready for use immediately the baking powder is added4 ,when cold1 frost with white icing4 ,,lemon ,,cake4 ,,miss ,,beemer4 ,one half cup of butter creamed well with one and a half cups of sugar1 stir in the yolks of three eggs and one cup of milk2 two teaspoonfuls of baking powder sifted with three cups of flour and added alternately with the whites of the three eggs beaten to a stiff froth4 ,bake in rather a quick oven in three tins of uniform size1 and place1 between layers1 a frosting made of the grated rind of one1 and juice of two lemons1 and three fourths cup of sugar4 ,let boil and throw it over the well beaten whites of two eggs4 ,this cake is one that keeps well for five or six days4 ,,nut ,,cake4 ,,mrs4 ,,george ,m4 ,,craig4 ,one cup sugar1 half a cup of butter whipped to a cream with sugar1 four eggs1 one tablespoonful of milk if needed1 quarter of pound of almond nuts chopped fine1 two ounces lemon peel1 two teaspoonfuls of baking powder and one cup of flour4 ,,new ,,port ,,cake4 ,,mrs4 ,,theophilus ,,oliver4 ,two eggs1 one half cup of white sugar1 one half cup of butter1 7melted7 one quart of flour1 two teaspoonfuls of cream of tartar1 one cup sweet milk1 one teaspoonful of soda dissolved in hot water4 ,bake in a deep pan 7eaten hot74 ,,plain ,,cake4 ,,mrs4 ,,gilmour4 ,one half cup butter1 one cup sugar1 three eggs1 two cups of flour1 two and one half teaspoons baking powder1 one cup of milk4 ,,sandwich ,,cake4 ,,mrs4 ,,frank ,,laurie4 ,four eggs1 one cup sugar1 one cup flour1 one teaspoonful of baking powder2 mix the yolks and the sugar together1 then whip up the whites1 mix in with the yolks and sugar1 then add the flour and the baking powder putting the latter into the flour4 ,bake in a hot oven4 ,,sandwich ,,cake4 ,,miss ,m4 ,,sampson4 ,two thirds cup sugar1 one egg1 two thirds cup milk1 butter the size of an egg1 one and one half cupfuls of flour1 two teaspoonfuls baking powder4 ,bake in a quick oven4 ,,spanish ,,bun4 ,,mrs4 ,,thom4 ,one and one half cups sugar1 four eggs1 leave out the whites of three for icing1 three fourths cup butter1 one cup milk1 one tablespoonful cinnamon1 one teaspoon ginger1 one half nutmeg1 two cups flour1 three spoonfuls baking powder4 ,bake in flat tin well greased4 ,,icing4 ,take the whites of three eggs1 beat to a stiff froth then add a cup of light brown sugar2 while the cake is hot1 spread this over1 return to the oven and brown4 ,,white ,,cake4 7,delicious47 ,,mrs4 ,,stocking4 ,one cup sugar1 one half cup butter1 whites of two eggs1 one cup of milk or water1 two cups of flour1 two teaspoons baking powder1 cream the butter1 stir in sugar1 then add milk or water1 beaten whites1 flour1 and lastly the extract4 ,,nut ,,filling4--,one cup milk1 one cup nut meats1 one tablespoon flour1 one egg1 one half cup sugar1 salt4 ,heat milk sugar and nuts1 add egg and flour stirred together2 cook until thick4 ,,walnut ,,cake4 ,,mrs4 ,,peiffer4 ,cream one cup granulated sugar and one fourth of butter1 and two eggs1 then two heaping cups flour1 two heaping teaspoons baking powder sifted four times3 while your flour is still heaped in the mixing bowl on top of the butter1 etc41 add one heaping saucer chopped walnuts1 then use as much as you need of one cup sweet milk to make a nice stiff batter1 not too thin4 ,,icings ,,for ,,cakes4 ,,apple ,,filling ,,for ,,cake4 ,,mrs4 ,w4 ,w4 ,,henry4 ,one apple grated1 one cup of sugar1 one teaspoonful of vanilla1 the white of one egg beaten stiff4 ,,chocolate ,,frosting4 ,,miss ,,maud ,,thomson4 ,white of one egg1 eight tablespoons powdered sugar1 one inch square of chocolate1 one half teaspoon vanilla4 ,do not whip the egg but stir the sugar into it beating until smooth4 ,place the chocolate in a teacup1 float the latter in a saucepan full of boiling water4 ,cover the pan and when the chocolate melts stir into the frosting and add vanilla and spread upon the cake4 ,,chocolate ,,icing 7,original74 ,,mrs4 ,e4 ,a4 ,,pfeiffer4 ,one cup granulated sugar1 two squares of chocolate1 boil till thick 7do not stir7 then turn into beaten white of one egg4 ,,boiled ,,icing4 ,one cup granulated sugar1 boiled till it threads1 then turned into the beaten whites of two eggs1 and whip till cold4 ,,chocolate ,,paste4 ,,mrs4 ,,benson ,,bennett4 ,melt two ounces ,baker's chocolate1 add one tablespoonful of water1 and three of milk1 one piece of butter1 one egg well beaten1 one cup of sugar1 make as in lemon marmalade4 ,,fig ,,cake ,,filling4 ,,mrs4 ,,stocking4 ,one pound figs1 one half cup sugar1 two thirds cup of water4 ,boil figs after being chopped fine with sugar and water until thick4 ,,maple ,,syrup ,,icing4 ,,miss ,m4 ,w4 ,,home4 ,one cup maple syrup1 boil until it will harden slightly when dropped in cold water1 then pour on the stiffly beaten white of an egg and stir constantly until it thickens1 then spread on cake4 ,,maple ,,sugar ,,icing4 ,,mrs4 ,,albert ,,clint4 ,one cup of maple sugar1 six teaspoonsful water1 boiled till thick4 ,white of one egg beaten crisp to be stirred in with the syrup until cool1 then spread on the cake4 ,stir quickly when mixing the syrup and egg4 ,,orange ,,jelly ,,icing4 ,two oranges1 one lemon1 one cup of sugar1 one cup of water1 one tablespoonful of cornstarch4 ,grate the rinds1 add the juice of oranges and lemon2 mix the cornstarch with a little water1 put in a saucepan and let it come to the boil until thick and clear1 stir constantly4 ,when cool enough spread between cakes4 ,,soft ,,icing ,,for ,,cakes4 ,two cups of white sugar 7teacups71 three fourths cup of sweet milk1 one half a tablespoonful of washed butter4 ,boil for ten minutes1 take off and stir constantly till it begins to thicken1 then spread immediately over cakes4 ,put in flavoring to taste when you begin to stir4 ,,cream ,,icing4 ,,mrs4 ,,rattray4 ,take a piece of butter about one half the size of an almond1 wash thoroughly to remove salt1 beat it to a cream with one tablespoonful of rich cream1 flavor with a few drops of lemon1 vanilla or any flavoring preferred1 then thicken with powdered sugar and spread on cake with a knife dipped in cold water4 ,let stand before using an hour or longer4 ,,gingerbread ,,and ,,small ,,cakes4 ,,gingerbread4 ,,mrs4 ,,farquharson ,,smith4 ,three fourths pound of butter1 two cups of milk1 five cups of flour1 two cups of molasses1 two cups of sugar1 five eggs1 four tablespoons of ginger4 ,mix butter and sugar together4 ,mix the molasses and milk and flour1 then the eggs1 whip the latter well but not separately1 the risings put in last1 one teaspoonful of baking soda1 and two of cream tartar2 if sour milk or cream is used the latter need not be used2 a large flat pan with well buttered paper4 ,cooked in a moderate oven it takes about three quarters of an hour to bake4 ,sour cream makes it much richer and not quite so much butter required4 ,,sponge ,,gingercake4 ,,mrs4 ,,andrew ,t4 ,,love4 ,four eggs1 three cups molasses1 one cup sugar1 one half cup of milk or water1 one half cup butter1 three small tablespoons ginger1 one half teaspoon nutmeg1 cloves1 cinnamon1 one and one half pounds flour light weight1 three teaspoon baking powder1 lemon or vanilla flavoring4 ,,soft ,,gingerbread4 ,,mrs4 ,w4 ,r4 ,,dean4 ,one quart of flour1 rub in it one half cup butter1 one pint of molasses1 two eggs1 one tablespoon ginger1 two teaspoons soda dissolved in a tumbler of milk4 ,about forty minutes to bake4 ,,soft ,,gingerbread4 ,,miss ,,beemer4 ,two cups molasses1 one half cup of shortening 7lard71 three fourths cup boiling water1 one tablespoon each of ginger1 cinnamon and saleratus1 7soda7 two tablespoonfuls vinegar1 three and one half cups of flour1 one teaspoon salt 7even71 melt the molasses and shortening on the stove slowly1 mix the saleratus with the boiling water and add it to the above1 then add the vinegar2 mix the ginger1 cinnamon and salt with the flour and stir in slowly4 ,bake in a long flat tin in a moderate oven about half an hour4 ,,cookies4 ,,mrs4 ,w4 ,h4 ,,polley4 ,three eggs1 three cups sugar1 one and one half cups of butter1 one half cup sweet milk1 one teaspoonful saleratus1 one tablespoonful of caraway seeds and enough flour to roll out4 ,,molasses ,,cookies4 ,one cup molasses boiled1 one half cup lard1 one half cup of butter1 one teaspoonful each of ginger and saleratus1 flour enough to roll out4 ,,oatmeal ,,cookies4 ,,mrs4 ,,waddle4 ,one cup hot water1 one cup butter and lard mixed1 one cup of sugar1 two cups of oatmeal1 two cups of flour1 one teaspoon soda in a little boiling water1 roll thin and bake in a hot oven4 ,,cookies4 7,splendid74 ,,mrs4 ,,frank ,,glass4 ,one cup sugar1 one cup butter1 two eggs1 three teaspoons baking powder1 one tablespoon water1 flour to roll1 one teaspoon vanilla1 roll out but a little of the dough at a time4 ,,ginger ,,snaps4 ,one and one half cups molasses1 one cup brown sugar1 pinch of ginger1 one teaspoon soda1 one half cup sour milk1 one half cup of butter1 one half cup lard1 flour to roll4 ,,doughnuts4 ,one half cup butter and one cup sugar beaten together1 three eggs beaten light1 one half cup sour milk1 one teaspoon soda1 flour enough to roll fry in hot lard4 ,,fried ,,cakes4 ,,mrs4 ,,henry ,,thomson4 ,one cup sugar1 butter size of an egg1 one cup milk1 two eggs1 one quart of flour1 two teaspoons cream of tartar1 one half teaspoon of soda1 spice to taste4 ,,crullers4 ,,mrs4 ,,archibald ,,laurie4 ,one cup sour cream1 two eggs beaten separately1 three fourths of a cup sugar1 one half teaspoon soda dissolved in boiling water1 one teaspoon cream of tartar sifted with flour1 flour enough to roll rather soft1 and boil in fresh lard4 ,,crullers4 ,,miss ,,green4 ,one pint of cream1 four eggs1 one cup of sugar1 three teaspoonfuls of baking powder1 flour enough to make a batter fit for rolling4 ,,croquignoles4 ,,madame ,a4 ,,grenier4 ,one half pint of cream1 one half pint of milk1 four eggs well beaten1 three quarters of a pound of granulated sugar1 one quarter of a pound of butter blended with the flour1 one teaspoon of soda dissolved in vinegar1 two teaspoonfuls of baking powder1 flour enough to roll out4 ,,croquignoles4 ,,mrs4 ,,archie ,,cook4 ,three eggs1 one cup of milk1 one quarter of a pound of butter1 one and one half cups of sugar1 three teaspoons of baking powder1 flour enough to roll out and a little essence of lemon4 ,,doughnuts4 ,,mr4 ,,joseph ,,fleig4 7,baker1 ,grenoble ,hotel1 ,n4 ,y47 ,one half pound sugar1 three oz4 butter1 four eggs1 one pint of milk1 a little essence of lemon and two pounds of flour with one ounce of baking powder4 ,,wafer ,,jumbles4 ,one half pound sugar1 one half pound butter and one half pound flour1 three eggs and vanilla flavoring4 ,place on a long flat pan using bag and tube1 bake in good oven4 ,,puffets4 7,hot tea cake47 ,,mrs4 ,,benson ,,bennett4 ,one and one half pints of flour1 three eggs1 one half cup of butter1 one half cup of powdered sugar1 two teaspoonfuls of cream of tartar1 one ditto of carbonate of soda1 one half pint of milk4 ,,boston ,,cream ,,cake4 ,,mrs4 ,,john ,,macnaughton4 ,boil one quarter pound butter in one half pint of water4 ,stir in while boiling six ounces of flour4 ,take from the fire and stir in gradually 7when it has cooled a few minutes7 five eggs well beaten4 ,add one quarter teaspoon soda and a little salt4 ,above recipe makes about two dozens cakes4 ,they must be baked from twenty minutes to half an hour4 ,be sure to let them bake enough4 ,do not think them burning unless you see them doing so4 ,,cream ,,for ,,filling4 ,boil three quarters of a pint of milk1 and stir in while boiling two eggs1 one cup of sugar1 and one half a cup of flour beaten together very smoothly4 ,flavor to taste1 and when cool fill the cake through a small slit made in the side of each with a sharp knife4 ,the cakes must also be cool before they are filled4 ,,domino ,,cakes4 ,mix together as quickly as possible two cupfuls of sugar with one of butter1 then the beaten yolks and lastly the stiffly whipped whites of three eggs1 and a teaspoonful extract of lemon4 ,mix in just enough flour to roll the mass out very thin and cut it into domino shape4 ,after the cakes are in the pan1 brush with the white of an egg1 using a feather1 and sprinkle them with comfits4 ,bake a light brown4 ,these are delicious and pretty1 and will keep fresh a long time4 ,,queen ,,cakes4 ,,mrs4 ,,smythe4 ,one cup of flour1 four tablespoons of sugar1 two tablespoons butter1 one half teaspoon baking powder1 ditto of lemon extract1 two eggs and a few currants4 ,beat eggs with sugar1 add butter melted1 then the flour and essence of lemon1 sprinkle a few currants at the bottom of small moulds4 ,bake about fifteen minutes4 ,,shrewsbury ,,cakes4 ,,miss ,,henry4 ,rub to a cream six ounces of sugar1 with six ounces of butter1 add two well beaten eggs and work in twelve ounces flour1 adding a teaspoonful of rose water4 ,roll out thin and cut into small cakes4 ,,confections4 ,sweet meats1 messengers of strong prevailment in an unhardened youth4--,,shakespeare4 ,,salted ,,almonds4 ,,mrs4 ,,benson ,,bennett4 ,blanch1 put into a baking pan1 and to each pound allow a tablespoonful of butter1 stand them in the oven1 watch and shake until all are nicely browned2 take out and lift carefully from the grease1 dust thickly with salt1 and put in a cool place at once4 ,,butter ,,scotch4 7,original47 ,,mrs4 ,e4 ,a4 ,,pfeiffer4 ,one pint of maple syrup1 butter size of an egg1 boil till stiff when dropped in cold water4 ,,chocolate ,,creams4 ,,mrs4 ,,edward ,c4 ,,powers4 ,two pounds confectioner's sugar1 one fourth pound grated cocoa-nut1 one tablespoonful vanilla1 a pinch of salt1 whites of three eggs 7beaten very stiff72 mix all together1 and roll into small balls2 let stand one-half hour2 then dip into the chocolate prepared thus3 ,one half cake ,baker's chocolate 7grated fine71 two tablespoonfuls butter4 ,warm the butter2 mix in the chocolate4 ,when cool dip the creams in1 and set on a buttered plate to harden4 ,,vanilla ,,taffy4 ,three cups of granulated sugar1 one cup of cold water1 three tablespoonfuls of vinegar4 ,cook without stirring until it threads2 add one tablespoonful of vanilla2 let cool2 pull until white2 cut into small squares4 ,,everton ,,toffee4 ,,mrs4 ,,frank ,,laurie4 ,put one pound of brown sugar1 a breakfast cupful of cold water1 eight ounces of unsalted butter1 mix well together in a small preserving pan1 stir till quite through the boil4 ,test the strength of the toffee as you do barley sugar4 ,,butter ,,scotch4 ,,mrs4 ,w4 ,r4 ,,dean4 ,two cups brown sugar1 one tablespoon water1 butter size of an egg4 ,boil without stirring4 ,try it in cold water1 and it is done when it hardens on the spoon4 7,add one teaspoon vanilla if preferred74 ,pour on buttered plates4 ,mark into squares before it hardens1 and when it is cool it will break off neatly4 ,,chocolate ,,fudge4 ,four cups sugar 7white71 two cups milk1 one pound butter1 one cup grated chocolate1 vanilla to taste4 ,nuts may be added4 ,boil and beat thoroughly 7as for sucre la crme7 pour on buttered plates and cut into squares4 ,,nut ,,candy4 ,two cups white granulated sugar1 one half cup sweet milk4 ,boil for about ten minutes1 and add three quarters cup cut up walnuts4 ,remove from stove and beat thoroughly and when it thickens pour out on buttered plates4 ,cocoanut candy may be made same way4 ,if the candy does not thicken after being beaten1 it is not boiled sufficiently and can be put back on stove4 ,stir constantly through1 if the nuts are in4 ,,pickles4 ,peter ,piper picked a peck of pickled peppers4--,,mother ,,goose4 ,,canadian ,,tomato ,,chutney4 7,splendid47 ,,mrs4 ,,rattray4 ,one peck green tomatoes1 twelve large red onions1 one large cauliflower1 two heads celery1 two heads garlic1 six red peppers4 ,wash tomatoes and dry them2 peel the onions1 cut the cauliflower into small pieces1 also the celery and peppers and scald and separate the garlic4 ,when all are prepared slice the tomatoes and onions1 and put a deep layer into your preserving pan mixing some of the other ingredients with them1 then sprinkle with coarse salt1 and continue layer by layer until all are in the pan4 ,let this stand twenty-four hours1 then drain the liquor off and add the following1 placing all on the fire to boil at least two hours1 or until soft2 three pints of vinegar1 three pounds brown sugar1 one tablespoonful of cloves 7ground71 and ditto of cinnamon1 allspice and pepper1 one ounce of turmeric powder4 ,stir all from the bottom frequently lest it should stick and scorch4 ,,tomato ,,chutney4 ,,mrs4 ,j4 ,,macnaughton4 ,slice one peck of green tomatoes into a jar1 sprinkle a little salt over each layer and let stand for twenty-four hours1 drain off the liquor2 put the tomatoes into a kettle with a teaspoonful each of the following spices3 ground ginger1 allspice1 cloves1 mace1 cinnamon1 a teaspoonful of scraped horse-radish1 twelve small or three large red peppers1 three onions1 a cup full of brown sugar1 cover all with vinegar2 boil slowly for three hours4 ,,crab ,,apple ,,pickle4 ,,mrs4 ,j4 ,,macnaughton4 ,one quart good vinegar1 six cups brown or maple sugar1 one teaspoonful each cloves1 cinnamon and allspice4 ,boil vinegar and sugar together1 skim and add spices4 ,take the blossom end from the apples and put as many in at a time as will lie on the top of the vinegar without crowding and cook until easily pierced with a straw4 ,seal in glass fruit jars4 ,,chili ,,sauce4 ,,mrs4 ,,waddle4 ,six large tomatoes1 three small green peppers1 one onion1 two large tablespoons sugar1 salt to taste1 one and one half cups vinegar1 tomatoes peeled1 peppers and onions chopped fine and all boiled one hour4 ,,chow ,,chow4 ,,mrs4 ,,septimus ,,barrow4 ,one peck green tomatoes chopped fine1 one dozen good large onions chopped fine1 two quarts vinegar1 two pounds brown sugar1 one tablespoon each of allspice and cloves1 two tablespoons each of ground mustard1 black pepper and salt1 one half teacup grated horse-radish4 ,mix all together and stew until perfectly tender1 stirring often to prevent burning4 ,seal in glass jars while hot4 ,,chow ,,chow4 7,original47 ,,mrs4 ,e4 ,a4 ,,pfeiffer4 ,two gallon tomatoes1 twelve onions1 two quarts vinegar 7malt71 one quart of sugar 7brown71 two tablespoons of coarse salt1 ditto of mustard1 and black pepper1 one tablespoon of allspice and ditto of cloves4 ,,celery ,,sauce4 ,,mrs4 ,,theophilus ,,oliver4 ,fifteen ripe tomatoes1 two peppers1 five large onions1 seven and a half tablespoonfuls of white sugar1 two and one half tablespoonfuls of salt1 three cups of vinegar1 two heads of celery1 chop celery onions1 and peppers1 and boil all together an hour and a half4 ,,mustard ,,pickle4 ,,mrs4 ,j4 ,,macnaughton4 ,six ounces ground mustard1 two ounces corn starch1 one and one half ounces of turmeric1 one ounce curry powder1 two quarts white wine vinegar4 ,mix the ingredients in cold vinegar and stir into the rest of the vinegar when boiling4 ,stir half an hour and pour over the pickles which have been covered with a strong brine of salt and boiled for three minutes1 then strained and put in bottles or jars4 ,this is nice for cauliflower and is sufficient for one large head which must be cut into small pieces4 ,other vegetables such as gherkins may be used4 ,,pickle ,,for ,,corn ,,beef4 ,,mrs4 ,,henry ,,thomson4 ,two gallons of water 7soft the best71 two and one half pounds salt1 one half pound sugar1 two ounces of salt petre4 ,,pickled ,,peaches4 ,,miss ,,edith ,,henry4 ,eight pounds of peaches1 four pounds of white sugar1 one quart of vinegar1 one ounce of cinnamon1 one ounce of cloves4 ,select large firm freestone peaches1 remove the skins and put into a jar4 ,put the sugar1 vinegar1 and spices into a kettle1 let it come to a boil1 skim1 and pour over the fruit4 ,the next day pour off the syrup and boil again and pour over the peaches4 ,then the third day1 put the fruit and all into the kettle and boil until tender1 or about ten minutes4 ,if you use ground spices put in cheese cloth bag4 ,,sweet ,,tomato ,,pickle4 ,,mrs4 ,,john ,,jack4 ,one peck of green tomatoes sliced1 six large onions sliced1 strew a teacupful of salt over them1 let them remain over night1 drain off in the morning1 then take two quarts of water and one of vinegar1 boil them in it fifteen or twenty minutes1 put them in a sieve to drain1 then take four quarts vinegar1 two pounds brown sugar1 half pound white mustard seed1 two tablespoonfuls ground allspice1 same of cloves1 cinnamon1 ginger1 and mustard and one teaspoonful cayenne pepper4 ,put all in a kettle and cook fifteen minutes slowly4 ,follow directions1 and you will pronounce them capital4 ,,tomato ,,catsup4 ,,miss ,,green4 ,one peck of ripe tomatoes1 one quart onions in an enamel kettle3 boil till soft1 mash and strain through a coarse sieve4 ,one quart or more vinegar and from two to three tablespoons of salt1 one ounce of mace and one tablespoon each of black pepper1 cayenne pepper1 and ground cloves1 one and one half pounds brown sugar4 ,mix and boil slowly for two hours4 ,bottle and seal4 ,,preserves4 ,will't please your honor taste of these conserves4 --,,shakespeare4 ,,canning ,,fruit4 ,,miss ,m4 ,,sampson4 ,to can strawberries1 raspberries or plums3 to each pound of sugar add one half pint of water1 boil till you have a rich syrup1 let stand till cold2 have your jars packed full of raw fruit 7not crushed7 and fill with the cold syrup1 put on the covers and screws1 7not the rubber rings17 and place in cold water up to the neck of the jars1 you will need straw or chips between the jars to prevent them touching each other or burning on the bottom1 let the water boil for fifteen minutes1 have some hot syrup to fill jars1 put on rubber rings1 screw up tightly and keep in a cool dark place4 ,,canned ,,fruit ,,juices4 ,,mrs4 ,,farquharson ,,smith4 ,fruit juice may be kept for a long time by canning the same as whole fruit4 ,they are convenient for water ices and summer beverages4 ,mash the fruit and rub the pulp through a fine sieve4 ,mix about three pounds of sugar with one quart of fruit juice and pulp4 ,fill ,mason's jars with the syrup1 cover and place in a heater with cold water to cover nearly to the top of the jar4 ,let the water boil half an hour1 then fill each jar to the brim1 seal and cool in the water4 ,,to ,,brandy ,,peaches4 ,to three pounds of sugar add a pint and a half water2 boil and skim it2 prepare eight pounds of ripe clingstone peaches3 wash and rub with a coarse towel until all the down is off1 then pierce them with a fork and throw them into the syrup and boil them until a sharp straw can punctuate them3 as they soften put them into your jar1 which must be kept closely covered4 ,boil your syrup until it thickens1 while hot1 add a quart of the best brandy and throw it over your peaches1 tie the jar down closely4 ,,currant ,,jelly4 ,currants should not be over ripe4 ,equal parts of red and white currants or currants and raspberries make a delicately colored and flavored jelly4 ,pick over and remove the leaves and poor fruit1 and if filthy wash and drain them but do not stem them4 ,mash them in a porcelain kettle1 with wooden pestle without heating as that makes the jelly dark4 ,let them drain in a flannel bag over night4 ,do not squeeze them1 or the jelly will be cloudy4 ,in the morning measure a bowl of sugar for each bowl of juice1 and heat the sugar carefully in an earthern dish in the oven4 ,stir it often to prevent burning3 boil the juice twenty minutes and skim thoroughly4 ,add the hot sugar and boil from three to five minutes or till it thickens on a spoon when exposed to the air4 ,turn at once into glasses and let them remain in the sun several days then cover with paper dipped in brandy and paste paper over the tops of the glasses4 ,one who is authority on this subject recommends covering with melted paraffine1 or putting a lump of paraffine in the jelly while still hot4 ,after draining the juice1 the currants may be squeezed and a second quality of jelly made1 it may not be clear but will answer for some purposes4 ,,candied ,,peel4 ,,mrs4 ,,david ,,bell4 ,put the lemon or orange skins1 in strong salt and water1 when they are soft enough to pass a straw through1 take them out and soak them changing the water till all the salt taste is gone1 then simmer them in thin brown sugar syrup till clear2 take them out1 place on a dish1 and let them remain for a day or two4 ,boil the syrup till thick1 then fill the skins with it and put away to dry4 ,,lemon ,,honey4 7,filling47 ,,mrs4 ,,frank ,,glass4 ,one pound of butter1 four pounds of sugar1 two dozen eggs leaving out eight whites1 rind and juice of one dozen lemons4 ,put all together1 and let simmer until it thickens like honey4 ,put into jars1 can be kept for years4 ,,pumpkin ,,jam4 ,,mrs4 ,,henry ,,thomson4 ,peel and seed1 then1 cut into pieces two or three inches square1 lay on a dish to dry till next day1 then put into the preserving pan and barely cover with molasses4 ,to a medium sized pumpkin put one ounce cloves and about a dessertspoon of ginger or as much as will taste2 let it boil until the pumpkin is quite soft4 ,one half dozen apples 7sour7 just cored not peeled is a great improvement4 ,the molasses must only come to the top of your pieces1 not nearly cover them4 ,,fruit ,,jelly4 ,,mrs4 ,,duncan ,,laurie4 ,dissolve two ounces of tartaric acid in one quart of cold water1 pour it on to five pounds of strawberries1 currants1 or raspberries4 ,let it stand twenty-four hours4 ,then strain it without pressing or bruising the fruit4 ,to every pint of clear juice add one and one half pounds of white sugar4 ,stir frequently till the sugar is dissolved4 ,then bottle and cork air tight4 ,keep in a cool1 dark place4 ,when required for use dissolve one ounce gelatine in one half pint boiling water1 add one and one half pints syrup4 ,pour in a mould and set away to stiffen4 ,serve with whipped cream4 ,,grape ,,jelly4 ,,mrs4 ,,george ,,elliott4 ,mash the grapes in a preserving pan1 put them over the fire and cook until thoroughly done4 ,strain through a jelly bag and to each pint of juice allow one pound of sugar4 ,boil the juice rapidly for ten minutes1 add the sugar made hot in the pan in the oven1 and boil rapidly three minutes more4 ,excellent4 ,,marmalade4 ,,mrs4 ,,farquharson ,,smith4 ,cut the oranges in half and work in a spoon to remove the inside4 ,slice the peel very fine4 ,take the skin and seeds from the pulp and mix peel and pulp together and weigh them4 ,for every pound of fruit1 pour three pints of cold water over it and let stand twenty four hours4 ,boil till chips are tender 7about an hour and a half74 ,this absorbs a great deal of the fluid4 ,let it stand another twenty-four hours4 ,to every pound of boiled fruit1 put one and one quarter pounds of sugar4 ,boil till syrup jellies1 and chips are transparent4 ,boil pippins and skins in a gallon of water1 and strain4 ,,bitter ,,orange ,,marmalade4 ,,mrs4 ,r4 ,,stewart4 ,one dozen bitter oranges1 three sweet oranges1 three lemons4 ,slice or shave the bitter oranges and lemons very thin laying aside the pips in a bowl2 pare or slice the sweet oranges4 ,to every pint of fruit add four pints cold water1 cover the pips with water1 let stand for twenty-four hours1 boil till quite tender putting the pips in a muslin bag when ready3 to every pound of fruit add one and one half pounds white sugar and boil till it jellies1 from twenty to thirty minutes4 ,,currant ,,marmalade4 ,,mrs4 ,w4 ,w4 ,,henry4 ,seven pounds of currants1 six pounds of sugar1 two pounds of raisins1 two oranges4 ,cook one and one half hours4 ,strain out the juice of currants1 seed the raisins1 and chop fine4 ,use all of the orange but the seeds1 chop fine4 ,,rhubarb ,,marmalade4 ,,mrs4 ,,theophilus ,,oliver4 ,peel and cut the rhubarb into small pieces1 take the rind of one lemon1 cut into chips2 to each two pounds of the rhubarb then weigh three quarters of a pound of white sugar to each pound of the fruit4 ,put the fruit and sugar in a basin in layers and let it stand all night4 ,pour off the syrup and boil it for twenty minutes1 add the fruit and boil for twenty minutes more1 when the marmalade should be ready to put in pots4 ,,preserved ,,raw ,,pineapple4 ,,mrs4 ,w4 ,,cook4 ,pare the pineapples and take out all the eyes4 ,with a sharp knife1 cut the pineapple in thin slices cutting down sides until the heart is reached1 this is to be discarded4 ,weigh the sliced pineapple and put in a large earthen dish4 ,add to it as many pounds of granulated sugar as there are pounds of fruit and stir well4 ,pack this mixture in quart or pint jars3 cover tightly and put away4 ,the pineapple will keep a year or more and be perfectly tender and fine flavored4 ,it is best to choose fruit not over ripe4 ,,preserved ,,tomatoes4 7,original74 ,,mrs4 ,e4 ,a4 ,,pfeiffer4 ,take two gallons large smooth green tomatoes1 make a pickle of three pints of vinegar1 and one quart of water1 two tablespoons salt1 one tablespoon each1 spice1 cloves and cinnamon1 one pound of sugar3 scald spices ten minutes in vinegar and water1 then add tomatoes and scald till tender1 slice for table1 pour sauce over4 ,n4 ,b4 ,strain spices1 over the tomatoes1 and seal while warm2 some prefer without salt4 ,,to ,,preserve ,,tomatoes ,,for ,,winter ,,use4 ,,mrs4 ,,ernest ,f4 ,,wurtele4 ,to fifteen pounds tomatoes1 put three ounces of white sugar1 and three ounces of salt1 boil very hard for twenty minutes4 ,fill up pint jars to overflowing and screw down tight2 as they cool off1 screw them again so as to be sure they are quite tight4 ,this quantity fills ten pint jars4 ,skin the tomatoes before boiling1 this is quickly done by pouring boiling water over them4 ,,beverages4 ,,boston ,,cream4 7,a summer drink74 ,,mrs4 ,w4 ,,fraser4 ,make a syrup of four pounds of white sugar1 with four quarts of water2 boil2 when cold add four ounces of tartaric acid1 one and one half ounce of essence of lemon1 and the whites of six eggs beaten to a stiff froth2 bottle4 ,a wineglass of the cream to a tumbler of water1 with sufficient carbonate of soda to make it effervesce4 ,,claret ,,cup4 ,,mrs4 ,,henry ,,thomson4 ,six bottles of claret1 one of sherry1 three wine glasses of brandy1 five bottles of soda water1 sugar to taste4 ,,ginger ,,beer4 ,,mrs4 ,,duncan ,,laurie4 ,one quarter pound white ginger1 two ounces cream tartar1 two pounds white sugar1 juice of two lemons1 three gallons of hot water2 boil one hour1 cork while hot4 ,,gingerette4 ,,mrs4 ,,albert ,,clint4 ,four and one half pounds of loaf sugar1 one and one half ounce tartaric acid1 four ounces tincture of ginger1 one ounce essence of capsicum1 two drops of cassia4 ,put the above ingredients into a crock that will hold two gallons of boiling water2 one pound of brown sugar to be burnt in a pan till it is the color of coffee1 then add to it the other ingredients4 ,the boiling water is the last thing to be poured on the ingredients4 ,stir until the sugar is dissolved4 ,when cold1 bottle1 cork tight and put away for use4 ,the burnt sugar gives it a pretty colour4 ,,ginger ,,cordial4 ,,mrs4 ,,erskine ,,scott4 ,ten lemons1 one gallon of whisky1 six ounces of root ginger1 7to be bruised7 and put with the whiskey on the lemons1 after cutting them up in slices1 and left for three weeks4 ,then take five pounds of white sugar1 and pour over it three pints of boiling water1 and put on the fire until it is melted4 ,when it is cold1 pour over the lemons1 having first strained them1 bottle and cork tight4 ,,grape ,,juice4 ,,mrs4 ,,george ,,lawrence4 ,to ten pounds grapes 7,concord71 two pounds white sugar1 wash grapes1 cover them with water in preserving kettle1 and boil for thirty minutes1 strain through coarse cheese cloth1 let cool1 add sugar1 boil twenty minutes longer1 and bottle while boiling hot1 and cork and seal with sealing wax4 ,,grape ,,wine4 ,,mrs4 ,e4 ,a4 ,,pfeiffer4 ,take fresh blue grapes1 stems must be green1 mash well1 put in preserving pan1 and warm1 not boiling heat1 strain1 first through cheese cloth1 then through flannel1 return to pan1 sugar to taste1 bring to boiling heat1 bottle while hot1 cork well and seal4 ,have kept it over a year without any fermentation4 ,original4 ,,grape ,,juice4 ,,mrs4 ,j4 ,,macnaughton4 ,pick over and wash your grapes4 ,concords are said to be preferable4 ,put them in your porcelain kettle with just enough water to prevent sticking4 ,when the skins crack remove from fire1 pour into a flannel bag1 not more than a quart at once1 and press out the juice4 ,add nearly half as much sugar as juice and return to the kettle4 ,when the sugar is all dissolved and the juice boiling1 pour into cans and seal4 ,pint cans are preferable2 when opened this can be diluted with water to suit the taste1 and will keep perfectly sweet for several days if kept in a cool place4 ,,raspberry ,,acid4 ,,mrs4 ,,george ,m4 ,,craig4 ,dissolve five ounces of tartaric acid in two quarts of water1 pour it on twelve pounds of red raspberries in a large bowl1 let it stand twenty-four hours1 strain it without pressing3 to a pint of this liquor1 add one and a half pounds of white sugar1 stir until dissolved1 bottle but do not cork for several days1 when it is ready for use two or three tablespoons in a glass of ice water will make a delicious drink4 ,,raspberry ,,vinegar4 ,,mrs4 ,,stuart ,,oliver4 ,cover with vinegar and let them stand about a week1 stirring every day1 then strain the fruit and to each pint add a pound of sugar4 ,boil till it seems as a syrup about one half an hour1 bottle1 cork when cold4 ,,lemon ,,syrup4 ,,mrs4 ,,thom4 ,one pound powdered frosting sugar1 one quarter pound tartaric acid1 one quarter pound carbonate of soda1 forty drops essence of lemon4 ,add the latter to the sugar1 mix well4 ,having dried it well pass it through a sieve1 and keep in a closely corked bottle4 ,a teaspoonful will suffice for a tumbler of water4 ,,lemon ,,syrup4 ,,mrs4 ,,farquharson ,,smith4 ,two ounces citric acid1 one ounce tartaric acid1 one half ounce epsom salts1 five pounds white sugar4 ,grate the rind of three lemons1 juice of six lemons1 three pints boiling water1 when cold add the whites of two eggs well beaten1 strain through muslin1 and then bottle4 ,,lemon ,,syrup4 ,,mrs4 ,,archibald ,,laurie4 ,one quart juice of fresh lemons1 the yellow skin only of six lemons1 one quart boiling water1 four pounds white sugar4 ,let it stand for twenty-four hours4 ,if not quite dissolved melt over a gentle heat4 ,filter through a jelly bag and bottle tightly corked1 will keep for three months in a cool place4 ,,cooking ,,for ,,the ,,sick4 ,,nourishing ,,cream ,,for ,,convalescents4 ,,mrs4 ,,blair4 ,beat the yolks of four eggs1 three tablespoonfuls of sugar1 and the rind 7grated lightly71 and juice of an orange1 or lemon4 ,add a teaspoonful of powdered sugar to the whites of the eggs and beat until stiff4 ,place the vessel containing the beaten yolks in a pot of boiling water1 cook gently1 stirring all the time4 ,when it begins to thicken stir in the whites of the eggs until thoroughly mixed1 then put it to cool4 ,serve in small glasses4 ,,beef ,,tea ,,for ,,invalids4 ,,mrs4 ,w4 ,,cook4 ,one pound lean beef and one pound veal1 cut up small1 and put in a wide mouthed jar4 ,pour two wineglasses of cold water or wine on it1 one teaspoon salt1 and a little mace if liked4 ,cork the jar well and tie a bladder over it4 ,place the jar in a deep saucepan of cold water which must not be allowed to cover the cork4 ,let it boil slowly four hours or more and strain through a sieve4 ,one tablespoonful of this is equal to a cup of ordinary beef tea4 ,,calf',s ,,foot ,,jelly4 ,make your stock of calves feet and two ox feet4 ,add to it if very firm a pint of water1 juice of four lemons and rind of two1 five eggs1 shells and all1 whites beaten well1 one ounce cinnamon1 one ounce cloves1 sugar to taste1 about one and one half pounds and one bottle of sherry4 ,put all into the pan and stir well4 ,let it boil a minute or two and then throw in a cup of cold water1 cover closely for ten minutes1 skim and run through the bag4 ,,gruel4 ,,mrs4 ,,smyth4 ,one large cup oatmeal1 cover with cold water1 stir well and let stand a few minutes4 ,strain1 adding a little more boiling water or half milk1 to the water strained4 ,stir it until it comes to the boil4 ,cook five minutes or longer4 ,when ready for serving1 add a little salt1 sugar and nutmeg4 ,,baked ,,lemon ,,for ,a ,,cold4 ,,mrs4 ,,septimus ,,barrow4 ,dose a teaspoonful4 ,bake a lemon till soft1 take out all the inside1 and mix with as much sugar as it will hold1 strain and stand till cold when it will jelly4 ,,bread1 ,,buns1 ,,fritters4 ,,boston ,,brown ,,bread4 ,,mrs4 ,,richard ,,turner4 ,one cup ,graham flour1 one cup corn meal1 one cup wheat flour1 one large cup raisins1 one teaspoon baking soda1 one half cup warm water1 one pinch of salt4 ,steam four hours3 nice sliced and steamed for breakfast4 ,,brown ,,bread4 ,,mrs4 ,r4 ,,stewart4 ,one cup ,graham flour1 one cup wheat1 one cup yellow corn meal1 one cup sweet milk1 one half cup molasses4 ,pinch of salt and a teaspoon baking soda dissolved in milk4 ,mix the flour1 stir in the molasses1 then the milk and soda4 ,steam three hours4 ,,home ,,made ,,bread4 ,,mrs4 ,,frank ,,glass4 ,soak a cake of yeast in one quart of water1 then add six pints of flour and two teaspoons of salt4 ,let it stand over night in a rather warm place4 ,in the morning make it up with another pint of water and three pints of flour4 ,let stand for an hour or so1 then knead it well and make into loaves1 letting them stand another hour1 or until well risen4 7,buns made from part of the sponge47 ,take a part of the sponge and add two teaspoonfuls of butter and one egg4 ,,tea ,,biscuit4 ,,mrs4 ,,hyde4 ,one pint of flour 7sifted three times17 one teaspoon cream of tartar1 one half teaspoon of soda1 two teaspoons of sugar1 pinch of salt1 one dessert spoon of lard or butter1 moisten with milk1 and yolk of beaten egg4 ,,taffy ,,buns4 ,,miss ,m4 ,w4 ,,home4 ,make a good biscuit crust1 roll out rather thin spread with the following mixture4 ,three quarters of a cup brown sugar1 one quarter of a cup of butter mixed together until smooth1 roll as you would a roly-poly1 cut in slices about an inch thick1 and bake in rather a hot oven4 ,,spanish ,,bun4 ,,mrs4 ,,thom4 ,one and one half cups sugar1 four eggs1 leave out the whites of three for icing1 three quarters of a cup of butter1 one cup milk1 one tablespoonful cinnamon1 one teaspoon ginger1 one half nutmeg1 two cups flour1 three teaspoonfuls baking powder4 ,bake in flat tin well greased4 ,icing4 ,take three whites of three eggs and beat to a stiff froth1 then add a cup of light brown sugar1 while the cake is hot spread this over1 return to the oven and brown4 ,,french ,,rolls ,,or ,,twists4 ,,miss ,,lampson4 ,one quart of milk1 one teaspoonful of salt1 one small cup brewer's yeast1 flour enough to make a stiff batter4 ,let it rise1 and when very light1 work in one egg and two spoonfuls of butter1 and knead in flour till stiff enough to roll4 ,let it rise again1 and when very light1 roll out1 cut in round or braids or any shape preferred4 ,n4 ,b4 ,the egg and butter may be omitted4 ,,butter-,,milk ,,scones4 ,,mrs4 ,,frank ,,laurie4 ,one quart of flour1 two teaspoonfuls cream of tartar and one of baking soda1 a little piece of butter the size of an egg and one teaspoonful of salt2 mix the butter well in the flour with the hands1 put the salt1 baking powder into the flour when sifting1 add enough butter-milk to thicken4 ,bake in a moderate oven4 ,,graham ,,muffins4 ,,madame ,j4 ,t4 ,one cup ,graham flour1 one half cup ordinary flour1 three quarters cup milk two tablespoons sugar1 one large teaspoon baking powder1 one large tablespoon butter1 one beaten up egg and salt4 ,,muffins4 ,,mrs4 ,,gilmour4 ,butter the size of an egg1 one tablespoonful of sugar1 one teaspoonful of salt1 two mashed potatoes1 one and one half cups of tepid water or milk1 one cake of yeast1 flour enough to make a stiff batter4 ,put to rise over night1 and in the morning put into buttered rings2 put to rise again until rings are full1 then bake in a slow oven4 ,,muffins4 ,,mrs4 ,,henry ,,thomson4 ,two cups sweet milk1 four cups of flour1 two eggs1 two tablespoons of melted butter1 four teaspoons baking powder and pinch of salt4 ,,pop ,,overs4 ,,mrs4 ,,farquharson ,,smith4 ,a breakfast cup of flour1 a cup of milk1 three eggs and a pinch of salt3 beat the eggs very well1 add them to the milk and beat in the flour2 the mixture ought to be the consistency of good custard4 ,butter the moulds very well before putting in the batter2 don't put more than a tablespoonful in each4 ,the oven should be very hot and the pop-overs will only take ten minutes to bake4 ,,pop ,,overs4 ,,miss ,m',,gee4 ,three eggs well beaten1 add a tablespoon of melted butter and a little salt1 pour this mixture over one cup of flour and add milk enough to make a thin batter4 ,,johnny ,,cake4 ,,mrs4 ,,stuart ,,oliver4 ,one pint of sour milk1 one teaspoonful of soda1 7good7 one egg1 butter size of an egg1 two tablespoonfuls of sugar1 about two small cups each of ,indian meal and flour 7to make a thin batter47 ,,short-,,cake4 ,,mrs4 ,r4 ,m4 ,,stocking4 ,one pint of flour1 one cup of sour cream1 one small teaspoon soda1 three eggs4 ,,shortbread4 ,,mrs4 ,w4 ,,reid4 ,place on a bake-board two pounds of sifted flour1 one pound butter 7if salt1 wash17 and half a pound of sugar2 this quantity will make four cakes4 ,knead all altogether and when well mixed form into cakes half an inch thick1 pinch round the edge1 and probe all over with a fork1 place some confits in the centre1 then a sheet of stiff paper under each cake1 place on the baking sheet and bake in an oven of moderate heat4 ,,almond ,,shortbread4 ,,mrs4 ,w4 ,,cook4 ,one pound ground sweet almonds1 eight ounces sugar1 eight ounces sifted flour1 eight ounces good butter4 ,the yolks of eight eggs1 about eight drops of essence of ratafia4 ,first see that the ground almonds are fresh4 ,mix them with the flour and sugar and then very1 very carefully add a few drops of ratafia4 ,mix everything thoroughly4 ,make a space in centre1 and in this drop the yolks of the eggs4 ,then melt the butter1 add that and mix up the whole together until it is a nice firm stiff paste4 ,this should now be rolled a great many times2 cannot be rolled too much4 ,when sufficiently rolled to appear like a strip of cream coloured satin a quarter of an inch thick1 cut in small squares with a sharp knife4 ,pinch the edges of each square and in centre of each cake1 put a split half of blanched almond4 ,butter baking tins and bake in a moderate oven to a fine pale yellow tint4 ,these are delicious and are particularly good in summer eaten with fruit4 ,,scotch ,,short ,,bread4 ,,mrs4 ,,blair4 ,one pound of flour1 one half pound butter1 six ounces sugar2 cream butter and sugar1 add flour4 ,roll into a smooth ball and work down until half an inch in thickness1 an operation which is rather difficult for a novice1 as it is apt to crack at the edges2 but the knack is soon learned1 and the more it is worked the better4 ,prick with a small skewer1 strew with large carraway comfits1 and bake slowly1 a pale brown4 ,,banana ,,fritters4 ,,mrs4 ,,george ,,elliott4 ,take six bananas1 peel and dip in beaten white of egg1 then roll in bread crumbs4 ,fry in butter a golden brown4 ,put them on a dish1 squeeze lemon juice over them1 also a little sifted sugar4 ,,apple ,,fritters4 ,,mrs4 ,,harry ,,laurie4 ,three tart apples1 two eggs2 one cup milk2 one teaspoonful salt2 about one and one half cups of flour2 one teaspoonful baking powder4 ,pare and core the apples2 cut them into rings2 dust with sugar and cinnamon2 stand aside to use4 ,beat eggs without separating until light2 add milk1 salt and sufficient flour to make a soft batter2 beat well and add the baking powder2 beat again2 ,have ready very hot a deep pan of lard1 dip each ring of apple in the batter1 drop it in the fat and fry until brown4 ,serve hot1 dusted with powdered sugar4 ,,french ,,pancakes4 ,,mrs4 ,,benson ,,bennett4 ,four eggs1 weight of four eggs in butter1 sugar and flour1 one half a teaspoonful of soda1 one half teaspoonful of cream of tartar4 ,as much milk as will make a batter4 ,beat the butter and sugar to a cream1 add the four eggs well beaten stir in all the other ingredients4 ,bake in tin plates4 ,,scotch ,,haggis4 ,,mrs4 ,,andrew ,t4 ,,love4 ,boil a sheep's draught for three quarters of an hour in as much water as will cover it4 ,grate down the liver and mince the heart and lights very fine4 ,mince two pounds of onions1 and two pounds of beef suet1 put in three or four handsful of oatmeal with pepper and salt to taste4 ,having these ingredients very well mixed1 put them into the bag with a little of the boilings of the draught4 ,pick the bag well to prevent its bursting4 ,it requires from three to four hours boiling1 so if you make it a day or two before you intend using it1 it is better to boil it two hours after it is made1 and two hours when going to use it4 ,great care must be taken in having the bag very particularly scraped and cleansed by frequent washings in salt and water4 ,the liver and heart1 etc41 are better1 to be boiled before1 then they can be grated down easily4 ,half of this receipt makes a very good sized ,haggis4 ,,index4 ,,pages4 ,soups #a to #ac ,fish and ,oysters #ad to #ba ,meats #bb to #bi ,game #cj to #cc ,vegetables #cd to #db ,entres and ,meats ,rchauff #dc to #eb ,salads and ,salad ,dressing #ec to #eh ,eggs #ei to #fb ,cheese ,dishes #fc ,the ,chafing ,dish #fd to #ff ,pies #fg to #ga ,puddings #gb to #hf ,desserts #hg to #ig ,cakes #ih to #aae ,icings for ,cakes #aaf to #aah ,gingerbread and ,small ,cakes #aai to #abe ,confections #abf to #abh ,pickles #abi to #acc ,preserves #acd to #adj ,beverages #ada to #ade ,cooking for the ,sick #adf to #adg ,bread1 ,buns1 ,fritters #adh to #aee ,scotch ,haggis #aef 99 99 99 99 99 99 ,,you ,,will ,,find ,,it ,,to ,,your ,,interest ,,to ,,make ,,inquiries ,,about ,,the ,quebec ,lake ,st4 ,john ,ry4 ,,the ,,new ,,route ,,to ,,the ,,far-,,famed ,,saguenay ,and the ,,only ,,rail ,,line to the ,delightful ,,summer ,,resorts and ,,fishing ,,grounds north of ,quebec and to ,lake ,st4 ,john and ,chicoutimi1 through the 44 ,,canadian ,,adirondacks 44 ,illustration3 ,,quebec ,,lake ,,st ,,john ,,railway ,the ,new ,route to the ,,far-,,famed ,,saguenay4 ,trains connect at ,chicoutimi with ,saguenay ,steamers for ,,tadousac1 ,,cacouna1 ,,murray ,,bay and ,,quebec4 ,a round trip unequalled in ,america1 through matchless ,forest1 ,mountain1 ,river and ,lake ,scenery1 down the majestic ,saguenay by daylight and back to the ,fortress ,city4 ,,touching ,,at ,,all ,,the ,,beautiful ,,sea-,,side ,,resorts1 on the ,lower ,st4 ,lawrence1 with their ,chain of ,commodious ,hotels4 ,,hotel ,,roberval1 ,lake ,st4 ,john1 has first class accommodation for #cjj guests1 and is run in connection with the ,,island ,,house1 at ,,grand ,,discharge1 of ,lake ,st4 ,john1 the ,centre of the ,,ouananiche ,fishing ,grounds4 ,,parlor ,,and ,,sleeping ,,cars ,magnificent ,scenery1 ,beautiful ,climate4 ,apply to the ,ticket ,agents of all ,principal ,cities4 ,a beautifully illustrated ,guide ,book free on application4 ,,alex4 ,,hardy1 ,j4 ,g4 ,,scott1 ,gen4 ,pass4 ,agent1 ,quebec4 ,secy4 ,manager4 ,the ,quebec ,railway1 ,light ,power ,co4 ,operate a ,,constant ,,service ,,of ,,electric ,,cars from all points of the ,city to ,montmorency ,falls1 ,ste4 ,anne de ,beaupr and intermediate ,stations at popular fares4 ,they also supply incandescent and arc lighting to residences and stores at extremely low prices4 ,any information can be obtained from the ,general ,manager or ,superintendent4 ,,edward ,a4 ,,evans1 ,general ,manager4 ,,office ,,at ,,the ,,railway ,,station4 ,,corner ,,of ,,st4 ,,paul ,,and ,,ramsay ,,sts4 ,telephone ,no4 #db4 ,,ladies 44 ,when you desire a most up-to-date ,,job ,,in ,,the ,,printing ,,line1 remember we have the largest and most complete ,,job ,,office in town4 44 ,,the ,,daily ,,telegraph 44 ,,victor ,,lafrance4 ,,bookbinder4 ,no4 #d ,buade ,street1 ,opposite ,post ,office4 ,,general ,,job ,,establishment --,,from-- ,plain ,cheap ,work ,up to the ,richest ,most ,elaborately ,designed ,bindings4 ,largest and ,most ,complete ,plant in this ,city4 ,illustration ,there's ,durability ,an well as elegance about our furniture that makes it attractive to all--if you doubt it1 come and see4 ,furniture ,bought of us1 while not intended for rough usage1 will stand it all right4 ,the children can play on it1 though you'll be just as well pleased if it is used for comfort rather than for playing4 ,,james ,,perry1 #cbc ,st4 ,paul ,street1 ,,quebec4 44,,fine44 ,,flavoring ,,extracts ,,best ,,goods ---- ,,best ,,prices6 ,imperial ,extract ,company ,,chicago4 444,,sole ,,agent ,,for ,,quebec444 44,the ,red ,cross ,pharmacy44 ,,corner ,,st4 ,,john and ,,palace ,,sts4 ,,the ,,chinic ,,hardware ,co ,,branch ,,store3 ,fabrique ,street1 - ,quebec4 ,make a ,specialty of ,house ,furnishing ,hardware ---- ,,and ---- - - ,kitchen ,utensils - - ,can furnish practically everything from444 ,a ,steel ,range -- ,,to ,a -- ,larding ,needle4 ,all new and practical kitchen helps being added to the stock as they appear on the markets of ,,canada1 ,,united ,,states1 ,,england1 ,,france and ,,germany4 ,terms3 ,,cash4 ,,telephone #fde4 ,j4 ,j4 ,,daly ,dealers in ,provisions ,,beef1 ,,game1 ,,poultry1 ,,eggs1 ,,butter1 ,,hams1 4444,,bacon1 ,,fresh and ,,salt ,,pork1 c4444 #cc1 ,,montcalm ,,market1 444 ,,quebec 444 ,,up-,,to-,,date ,,people ,,patronize ,,pfeiffer',s ,,dye ,,works ,,and ,,laundry4 ,shirt1 ,collars and ,cuffs ,laundered in the newest style of finish4 ,the ,,domestic ,,finish4 ,no high gloss to look like ,celluloid or ,paper ,collars1 but a nice medium finish that has all the appearance of new work4 ,high gloss finish is all out of style4 ,gentlemen these times always ask for the ,domestic ,finish4 ,we have equipped ourselves with the latest machines for this high grade of work4 ,,kid ,,gloves cleaned by a new process1 giving them the same soft finish as new kid4 ,try us and be convinced4 ,,fall ,,is ,,approaching--,our ,dyeing ,departments are equipped in the same manner as the ,laundry1 with all the latest and most up-to-date machinery and appliances for the handling of all grades of work1 from the most delicate fabrics to the heaviest and coarsest material4 ,fine ,lace1 ,ladies ,dresses1 ,gents' ,suits1 ,curtains1 ,portieres1 ,rugs1 etc4 ,,carpets ,,cleaned in a superior manner2 all moths removed by our process of cleaning4 ,all the orders entrusted to the ,pfeiffer ,dye ,works and ,laundry are under the personal supervision of the proprietors4 ,all our work returned with the quickest despatch4 ,customers have not to wait until near midnight to have their goods returned4 ,all orders returned early ,saturday afternoon4 ,,branch ,,office1 ,phone #ed4 ,,main ,,office1 ,phone #ebd4 #hh ,cote du ,passage1 ,levis4 #b1 #d1 #f ,mc,mahon ,st41 ,quebec4 ,the444 ,,chafing ,,dish4 ,illustration ,we offer the ,,chafing ,,dish with the utmost confidence that to the user it will prove the most satisfactory and economical of cooking utensils4 ,,the ,,prices ,,range ,,from #f to #ah4 ,our ,booklet ,the ,chafing ,dish1 containing thirty-two recipes1 sent free on application4 ,g4 ,,seifert ,,sons1 #af ,fabrique ,street1 ,quebec4