,note3 ,images of the original pages are
 available through       ,intenet       
,archive4 ,see                          
http3_/_/www4archive4org_/details_/cooke
rybluebook#jj;firsrich   ,transcriber's 
,note        ,obvious typographical     
errors have been corrected4 ,a list of  
corrections is found at the end of the  
text4        ,inconsistencies in        
spelling and hyphenation have been      
retained4       ,a list of              
inconsistently spelled and hyphenated   
words is found       at the end of the  
text4        ,oe ligatures have been    
expanded4        ,text enclosed between 
equal signs was in bold face in the     
original 7bold74      ,,the ,,cookery   
,,blue ,,book    ,,society ,,for        
,,christian ,,work ,,of ,,the ,,first   
,,unitarian ,,church1 ,,san ,,francisco1
 ,,cal4  ,tried and ,true        ,san   
,francisco ,c4 ,a4 ,murdock  ,co41      
,printers #ahia         ,the capon      
burns1 the pig falls from the spit2     
,the clock hath struck twelve upon the  

bell2     ,my mistress made it one upon 
my cheek--     ,she is so hot1 because  
the meat is cold2     ,methinks your    
man1 like mine1 should be your clock1   
,and strike you home without a          
messenger4     ,my charge was but to    
fetch you from the mart     ,home to    
your house1 the ,phoenix1 sir1 to       
dinner--     ,my mistress and her sister
 wait for you4      --,comedy of        
,errors4     ,,the  ,,cookery ,,blue    
,,book     ,,soups4   ,bouillon ,soup4  
#d pounds of round of beef cut into dice
 pieces4 ,trim off all fatty skin4 #d   
quarts water2 #a teaspoonful celery     
seed2 #d large onions2 #f large carrots2
 bunch of parsley2 #f blades of mace2   
#af whole cloves1 salt and pepper to    
taste4  ,pour on the water1 and let it  
simmer six hours1 skimming carefully1   
for if any grease is allowed to go back 
into the soup it is impossible to make  
it clear4 ,scrape the carrots1 stick #d 
whole cloves into each onion1 and put   
them in the soup2 then add the celery   

seed1 parsley1 mace1 pepper and salt4   
,let this boil till the vegetables are  
tender1 then strain through a cloth1    
pouring the soup through first1 then    
putting the meat in it to drain1 never  
squeezing or pressing it4  ,if you wish 
to color it1 you can put in a           
dessertspoon of burnt sugar4 ,it can be 
nicely flavored by adding some walnut   
catsup1 together with mushroom and a    
very little ,worcestershire4   ,beef    
,soup4  ,boil trimmings of roast beef   
and beef-steak bones for three hours4   
,cool and skim off fat2 add half a salt 
spoon of pepper1 #b teaspoonfuls of     
salt1 #c potatoes1 pared and cut up1    
#a_/b a carrot1 #a_/b an onion1 #c gumbo
 pods1 half a bay leaf and a little     
chopped parsley4 ,add a few drops of    
caramel and serve hot4 ,strain1 if      
preferred thin4   ,tomato ,soup without 
,stock4  #a dozen tomatoes cut up and   
enough water to cover them2 a salt spoon
 of mustard1 salt and #b dozen cloves4  
,stew thoroughly and strain4 ,rub       

together #b heaping tablespoons of flour
 and a piece of butter the size of an   
egg4 ,put this in the strained liquor   
and boil4 ,this makes soup for six      
persons4   ,milk ,tomato ,soup4  ,boil  
#a can of tomatoes very soft in #a quart
 of water2 strain1 and add #a pint of   
milk1 #a teaspoonful of soda1 small     
piece of butter1 a shake of mace1 and   
salt to taste4 ,let it scald1 not boil1 
and add #b rolled crackers4   ,bisque   
,soup4  #b large onions sliced1 #a can  
tomatoes4 ,boil together half an hour or
 longer1 then put through colander and  
add #a quart beef stock1 salt and       
pepper4 ,let this boil together a few   
moments4 ,whip #a cup cream with the    
yolks of #d eggs and #a tablespoon of   
corn starch or flour2 add this to the   
stock1 boil up1 and serve at once4      
,mock ,bisque ,soup4  #a quart tomatoes1
 #c pints milk1 #a large tablespoonful  
flour1 butter size of an egg1 pepper and
 salt to taste1 a scant teaspoonful of  
soda4 ,put the tomato on to stew and the

 milk in a double kettle to boil1       
reserving half a cup to mix with flour4 
,mix the flour smoothly with the cold   
milk and cook ten minutes4  ,to the     
tomato add the soda1 stir well1 and rub 
through a strainer that is fine enough  
to keep back the seeds4 ,add butter1    
salt and pepper to the milk and then the
 tomato4 ,serve immediately4   ,bean    
,soup4  #a coffee cup of brown beans    
soaked over night2 boil in a gallon of  
water with a piece of salt pork #c      
inches square 7a little beef is good1   
also7 several hours1 until beans are    
soft2 strain1 and add a small bit of    
butter1 the juice of #a lemon and a     
small cup of sherry wine4   ,black ,bean
 ,soup4  #a pint of beans soaked over   
night2 #b quarts water and boil five or 
six hours1 adding water as it boils     
away2 when soft1 strain out the skins1  
season with salt and pepper to taste4   
,when ready for the table add a large   
spoonful of sherry wine1 #b boiled eggs1
 sliced1 and #a lemon1 sliced very thin4

 ,do not cook it any after these        
ingredients are added4   ,split ,pea    
,soup4  #a gallon water1 #a quart peas1 
soaked over night2 #a_/d pound salt pork
 cut in bits2 #a pound lean beef cut the
 same4 ,boil slowly two hours1 or until 
the water is reduced one-half4 ,pour in 
a colander and press the peas through2  
return to the kettle and add a small    
amount of celery chopped fine4 ,fry     
three or four slices of bread quite     
brown in butter--cut in squares when    
served4   ,grandmother ,sawtelle's ,pea 
,soup4  ,soak a quart of dried peas over
 night4 ,in the morning put them on to  
boil with fragments of fresh meat2 also 
cloves1 allspice1 pepper and salt4 ,let 
boil until soft1 then strain through a  
colander4 ,have some pieces of bread or 
crackers inch square1 and put them into 
the oven to dry without browning2 a pint
 of bread to a quart of peas4 ,take     
#b_/c of a cup of melted butter and put 
the bread in it2 stir until the bread   
and butter are well mixed1 then put into

 the peas and it is done4 ,if the peas  
do not boil easily add a little         
saleratus4   ,green ,pea ,soup4  ,boil  
the pods first1 then remove and boil    
peas in same water until soft enough to 
mash easily4 ,add a quart of milk1 and  
thickening made of a tablespoonful of   
butter and #a of flour4 ,boil a few     
minutes and serve4   ,celery ,soup 7for 
six persons74  ,boil a small cup of rice
 till tender1 in #c pints of milk 7or #b
 pints of milk and #a of cream72 rub    
through a sieve1 add #a quart of veal   
stock1 salt1 cayenne and #c heads of    
celery grated fine4   ,cream of ,celery 
,soup4  #d teacups of chopped celery1 #a
 quart of milk2 boil celery soft 7saving
 water it is boiled in72 rub celery     
through fine sieve2 mix celery and milk4
 ,take #a heaping tablespoonful of      
flour1 #a even tablespoonful of butter1 
#a scant teaspoonful of salt4 ,if       
desired1 can boil celery in the morning1
 then about half an hour before dinner  
take milk1 flour1 butter1 salt and      

celery and boil together1 stirring      
constantly so it will cook evenly4 ,when
 the consistency of cream1 it is ready  
for use4   ,ox-tail ,soup4  #a ox-tail1 
#b pounds lean beef1 #d carrots1 #c     
onions and thyme4 ,cut tail into pieces 
and fry brown in butter4 ,slice onions  
and #b carrots1 and when you remove the 
tail from the pan put these in and brown
 also2 then tie them in a thin cloth    
with the thyme and put in the soup pot4 
,lay the tail in and then the meat cut  
into small pieces4 ,grate over them the 
remaining #b carrots1 and add #d quarts 
of water1 with salt and pepper4 ,boil   
four to six hours4 ,strain five minutes 
before serving and thicken with #b      
tablespoonfuls of browned flour4 ,boil  
ten minutes longer4   ,mushroom ,soup4  
#a pint of white stock1 #b              
tablespoonfuls butter1 #a_/d teaspoon of
 pepper1 and #a teaspoon of salt1 #a    
tablespoonful corn starch1 #a pint of   
milk2 heat milk4 ,mix butter and corn   
starch to cream1 and add hot milk and   

then stock4 ,boil #a pound of mushrooms 
until soft1 and then strain4 ,have them 
ready and add to the soup1 letting it   
stand to thicken4 ,it is improved by a  
little whipped cream added before       
serving4   ,soupe a l',ognon4  ,put into
 a saucepan butter size of a pigeon's   
egg2 add #a pint of soup stock4 ,when   
very hot add #c onions1 sliced thin1    
then a full #a_/b teacup of flour1      
stirring constantly that it may not     
burn4 ,add #a pint boiling water1 pepper
 and salt1 and let boil one minute1 then
 placing on back of range till ready to 
serve1 when add #a quart of boiling milk
 and #c mashed boiled potatoes4         
,gradually add to the potatoes a little 
of the soup till smooth and thin enough 
to put into the soup kettle4 ,stir all  
well1 then strain4 ,put diamond-shaped  
pieces of toasted bread in bottom of    
tureen and pour soup over it4   ,potato 
,soup4  ,boil and mash fine #d large    
mealy potatoes2 add #a egg1 a piece of  
butter size of an egg1 a teaspoonful of 

salt1 #a teaspoonful celery salt4 ,boil 
#a pint of water and #a pint of milk    
together and pour on potatoes boiling   
hot4 ,stir it well1 strain and serve4   
,asparagus 7white7 ,soup4  ,cut off the 
hard1 green stems from two bunches of   
asparagus and put them in #b quarts and 
a pint of water1 with #b pounds of veal 
7the knuckle is the best74 ,boil in a   
closely covered pot three hours1 till   
the meat is in rags and the asparagus   
dissolved4 ,strain the liquor and return
 to the pot with the remaining half of  
the asparagus heads4 ,let this boil for 
twenty minutes more and add1 before     
taking up1 #b_/c of a teacup of sweet   
cream1 in which has been stirred a      
dessertspoonful of corn starch4 ,when it
 has fairly boiled up1 serve with small 
squares of toast in the tureen4 ,season 
with salt and pepper4   ,soup a la      
,minute 7for six persons74  ,cut #d     
ounces of fat salt pork in dice and set 
it on the fire in a saucepan2 stir1 and 
when it is turning rather brown1 add #a 

onion chopped1 and #a_/b a medium-sized 
carrot sliced4 ,when they are partly    
fried1 add #b pounds of lean beef cut in
 small dice1 and let fry five minutes4  
,then pour in it about #c pints of      
boiling water1 salt and pepper1 and boil
 gently for three-quarters of an hour4  
,caramel1 for ,coloring ,soups4  ,melt  
#a cup white sugar in a saucepan till it
 is dark2 add slowly #a cup cold water1 
stirring briskly1 and boil till it      
thickens4 ,keep in large-mouthed bottle4
  ,illustration     ,,breakfast         
,,dishes4   ,baked ,omelet--,no4 #a4  #e
 eggs1 #a_/b cup of milk1 #a_/b teaspoon
 corn starch1 pepper and salt4 ,beat the
 whites and yolks of the eggs separately
 and very stiff2 stir lightly together  
and add other ingredients4 ,bake in a   
buttered pudding-dish and serve         
immediately4   ,baked ,omelet--,no4 #b4 
#a_/b cup of milk boiled4 ,stir in the  
well-beaten yolks of #f eggs till thick4
 ,add a dessertspoon of butter and salt 
to taste4 ,after removing from the fire1

 add whites of #f eggs1 well-beaten4    
,bake ten minutes in an oven heated as  
for cake4   ,bread ,omelet4  ,bread     
crumbs and parsley rubbed fine2 a little
 chopped onion2 #c eggs beaten lightly4 
,add a cup of milk1 pepper1 salt and a  
little nutmeg1 with a tablespoonful of  
butter4 ,bake in a moderate oven4       
,baked ,eggs4  ,separate the whites from
 the yolks keeping each yolk separate4  
,salt the whites1 while beating to a    
stiff froth1 then spread on a platter4  
,place the yolks at regular distances   
apart in cavities made in the beaten    
whites1 and bake in a moderate oven till
 brown4   ,eggs 7au miron7 with         
,asparagus4  ,cut off the green part of 
the asparagus the size of peas1 and     
scald in hot water a few minutes1 then  
put in the saucepan with a little       
butter1 small bunch of parsley and young
 onions tied together 7so that it can be
 removed before breaking the eggs on the
 asparagus74 ,add a little flour1 water1
 salt1 pepper and a little sugar1       

stewing together till the water is      
evaporated4 ,then put in a baking-dish  
and break some eggs over the top4 ,put a
 little salt1 pepper and nutmeg over the
 eggs and cook in the oven1 but not long
 enough to let the eggs get hard4 ,serve
 immediately4   ,corn ,omelet4  ,take   
the well-filled ears of corn1 cut the   
kernels down the center1 being careful  
not to loosen them from the cob2 then   
takeout the pulp by pressing downward   
with a knife4 ,to #c tablespoons of corn
 pulp add the well-beaten yolks of #c   
eggs and a little salt4 ,beat the whites
 of the eggs to a stiff froth1 mix with 
the corn1 and put in a hot pan with a   
little butter4 ,cover1 and place where  
it will not burn4 ,when done1 fold over 
and serve on a hot dish4   ,bananas 7as 
a breakfast dish74  ,slice bananas      
lengthwise2 put them in a buttered pan  
and brown in oven2 or they can be dipped
 in butter and fried2 or sliced and     
served cold with cream4   ,baked        
,peppers4  ,cut off tops2 take the seeds

 out and fill with sausage meat4 ,bake  
forty minutes4   ,baked ,beans4  ,soak  
#a quart of pea beans over night in cold
 water4 ,in morning drain and place in  
earthen bean-pot with #a teaspoon salt1 
#a_/b of pepper1 #b of sugar1 #a pound  
fat pork1 scored2 fill the pot with warm
 water and bake in a moderate oven all  
day1 as water evaporates adding         
sufficient to keep them moist4 ,they    
cannot be baked too long4   ,fish-balls4
  #a cup of raw salt fish2 #a pint of   
potatoes2 #a teaspoonful butter2 #a egg 
well beaten2 a little pepper4 ,wash and 
pick the fish in small pieces free from 
bones4 ,pare the potatoes and cut in    
small pieces4 ,put both together in a   
stew-pan and cover with boiling water1  
and boil until the potatoes are soft4   
,drain off the water1 mash and beat till
 very light4 ,when a little cool1 add   
the egg and fry in very hot lard4       
,potatoes with ,cheese4  ,the potatoes  
are boiled and cut in small pieces1     
covered with milk or cream4 ,put bread  

crumbs and cheese over the top4 ,add    
butter and bake till brown4             
,vermicelli 7as a breakfast dish74  ,to 
#c pints of bubbling1 salted water1 add 
#a pint of the best vermicelli2 boil    
briskly ten minutes1 drain off all the  
water and serve hot with butter and     
cream4     ,,fish4   ,fish a la ,creme4 
#c pounds of sturgeon or any solid white
 fish boiled until tender4 ,remove bone1
 mince fine1 and season with salt1      
pepper1 wine and lemon juice4 #a quart  
milk1 boiled with two good-sized onions 
until they are in shreds4 ,rub to a     
cream #a_/b pound butter and two large  
tablespoonfuls of flour4 ,strain the    
boiling milk with this and return to the
 stew-pan and boil again1 taking care to
 stir to prevent lumps and burning4     
,grate the rind of one lemon1 with juice
 and one tumbler of wine and mix        
thoroughly through the fish4 ,take one  
loaf of bread1 removing all crust1 and  
pass through the colander4 ,have dish   
very hot1 putting fish and crumbs in    

layers1 bringing crumbs on top4 ,place  
in hot oven for a few minutes4 ,a nice  
lunch dish4   ,a ,norwegian ,fish ,dish4
  ,take a fresh codfish weighing about  
#d pounds2 do not wash it1 but wipe with
 a soft cloth wrung out in cold water4  
,scrape all the flesh from skin and     
bone2 and put the head1 bones and skin  
on to boil1 and when thoroughly cooked1 
strain4 ,take equal parts of scraped    
fish and chopped suet1 one tablespoon of
 salt and pound to a paste4 ,add #b     
eggs1 #b tablespoonfuls of flour1 a     
little mace and ginger4 ,boil some      
cream1 and when cold1 gradually add     
enough to make a soft batter4 ,try a    
little of this in the boiling stock to  
see if the consistency is right4 ,then  
put in a buttered1 breaded mould and    
cook two hours4 ,if some of the batter  
is left1 form in balls and cook in the  
fish stock and serve as soup4   ,finnan 
haddies 7from ,delmonico's74  #a_/b     
pound of fish picked up and braized in  
butter and cooked in the following      

sauce3 #a cup of cream over hard boiled 
egg cut in squares2 the yolk of #a raw  
egg2 a tablespoonful of ,edan cheese1 a 
little flour to thicken2 a little pepper
 and ,worcestershire sauce4 ,serve on   
toast4   ,stuffed ,smelt4  ,ingredients 
of stuffing3 #a_/d cup of melted butter2
 #a cup of bread crumbs1 #a teaspoonful 
of chopped onion2 #a_/d spoon of salt2  
#a_/d spoon of pepper and a few herbs4  
,bone the smelt1 stuff and sew up4 ,roll
 in melted butter and fine bread crumbs4
 ,bake about fifteen minutes4           
,,sauce4--#a_/b cup butter worked to a  
cream2 yolks of #c eggs beaten in one by
 one2 juice of #a_/b a lemon2 #a_/b     
teaspoonful salt1 #a_/d teaspoon pepper 
and #a_/b cup boiling water4 ,beat and  
put on stove in a saucepan of boiling   
water to thicken4   ,brown ,fish        
,chowder4  #a onion fried in butter4    
,cut any white fish in small pieces and 
fry in this after first rolling the fish
 in flour4 ,take the fish out and lay on
 brown paper4 ,put into a saucepan #b   

tablespoonfuls dry flour and stir until 
it is brown2 then gradually stir in a   
quart of water4 ,when this has boiled1  
add the fish and seasoning4             
,illustration     ,,entrees4   ,chicken 
,terrapin--,no4 #a4  ,chop the meat of a
 cold chicken and #a parboiled          
sweet-bread quite fine4 ,make a cream   
sauce1 with #a cup of sweet cream1 a    
quarter of a cup of butter and #b       
tablespoonfuls of flour4 ,put in the    
chicken and sweet-breads4 ,keep it hot  
in a double boiler and just before      
serving add the yolks of #b eggs and a  
wine-glass of sherry wine4   ,chicken   
,terrapin ,no4 #b4  ,cut a cold boiled  
chicken in small squares1 removing all  
the skin4 ,put into a skillet with #a_/b
 pint of cream and #a_/d pound of       
butter1 rolled in #a tablespoonful of   
flour1 seasoned with salt and red       
pepper4 ,have ready #c hard boiled eggs 
chopped fine4 ,when the chicken has     
reached a boil1 stir in a large glass of
 sherry with the egg1 and serve hot4    

,chicken ,terrapin--,no4 #c4  ,boil     
chicken in salted water4 #a quart of    
cold cooked chicken cut into dice2      
cooked livers of #a or #b chickens2 #c  
hard-boiled eggs2 yolks of #b raw eggs2 
#a cup of chicken stock2 #a cup cream2  
slight grating of nutmeg2 #a_/c teaspoon
 pepper2 #a level teaspoon salt2 #d     
tablespoons sherry2 #c tablespoons      
butter2 #b tablespoons flour2 #a        
teaspoon lemon juice4 ,chop hard-boiled 
eggs and add to chicken2 sprinkle with  
salt1 pepper and nutmeg4 ,add flour to  
melted butter and stock and stir for    
three minutes4 ,add cream after         
reserving #d tablespoonfuls4 ,stir one  
minute4 ,add chicken mixture and let it 
simmer for ten minutes4 ,beat yolks well
 and add cream2 pour into mixture and   
stir one minute4 ,remove from fire1 and 
add wine and lemon juice4   ,chicken for
 ,lunch4  ,cut up #b chickens2 fry each 
piece quickly in bacon fat to a nice    
brown 7not cooking them74 ,then stew    
them slowly with gumbo1 a little pork1  

celery and #a_/b an onion till tender4  
,thicken with brown flour and dish1     
garnishing with parsley and sliced      
hard-boiled eggs4   ,pressed ,chicken 7a
 nice luncheon dish74  ,boil a chicken1 
in as little water as possible1 till the
 bones slip out and the gristly portions
 are soft4 ,remove the skin1 pick the   
meat apart1 and mix the dark and white  
meat4 ,remove the fat1 and season the   
liquor highly with salt and pepper2 also
 with celery1 salt and lemon juice1 if  
you desire4 ,boil down to #a cup1 and   
mix with the meat4 ,butter a mould and  
decorate the bottom and sides with      
slices of hard-boiled eggs2 also with   
thin slices of tongue or ham cut in     
fancy shapes4 ,pack the meat in and set 
away to cool with a weight on the meat4 
,when ready to serve1 dip mould in warm 
water and turn out carefully4 ,garnish  
with parsley1 strips of lettuce or      
celery leaves and radishes or beets4    
,the eggs and tongue can be dispensed   
with if a plain dish is desired4   ,beef

 ,loaf4  #c-a_/b pounds fine chopped    
beef2 #a_/b pound pork2 #c eggs2 #a     
large spoonful of salt2 #a teaspoon     
pepper2 #a_/b teaspoon nutmeg2 #d large 
spoonfuls milk2 #aj soda crackers rolled
 fine1 saving out #a to rub on the top4 
,put bits of butter over the top4 ,press
 the meat several times with your hand  
to make into a thin loaf4 ,bake in a    
quick oven one hour1 putting water in   
pan4 ,it requires no basting4   ,beef   
,roll4  ,lean beef chopped fine2 #a_/b  
cup bread crumbs2 a slice of onion      
chopped2 chopped parsley2 the yolk of #a
 egg2 a little butter and lemon juice4  
,mix all thoroughly4 ,form in an oblong 
loaf1 put in pan and bake half hour in a
 hot oven1 basting two or three times   
with melted butter4 ,served with a brown
 sauce4   ,to ,fry4 ,soft-shelled       
,crabs4  ,use them only when very fresh1
 as the shells harden after twenty-four 
hours4 ,cut the ends of the small legs  
off2 take off the gills and tucks2 wash 
and drain well upon a cloth4 ,a few     

minutes before serving dip them one     
after another in #b eggs beaten as for  
an omelet2 then in crumbs of rolled     
cracker made very fine and fry them in  
very hot lard2 not too many at a time4  
,serve hot1 with a garnish of parsley   
and pieces of lemon4   ,deviled ,crab4  
,pick the meat from one large crab and  
chop a little4 ,add #b green peppers1   
chopped fine1 and mix with cracker      
crumbs4 ,add sufficient soup stock to   
moisten and season to taste4 ,clean the 
shell and put in #a layer of the        
ingredients4 ,add pieces of butter1 then
 another layer1 and so on1 till shell is
 full4 ,then bake fifteen minutes1 and  
serve4   ,crab ,creole 7for four        
persons74  #a crab2 #a good-sized onion2
 #a_/b can of tomatoes2 #a ,chili pepper
 or pinch of cayenne2 butter the size of
 a walnut2 #b tablespoonfuls of water2  
#a_/b cup of cream2 salt and pepper1 and
 #a tablespoonful of corn starch4 ,shred
 up crab1 not too fine1 cut up onion and
 chili pepper and put in a pan with the 

#b tablespoonfuls of water4 ,boil       
briskly fifteen minutes2 then add #a_/b 
can of tomatoes4 ,boil ten minutes1 or  
until soft4 ,strain1 put juice back on  
fire4 ,add the butter1 pepper and salt1 
and thicken with #a tablespoonful of    
corn starch4 ,add crab and cream4 ,when 
all is hot1 serve with toast4   ,canapie
 ,lorenzo4  ,one-third ,new ,york       
cheese1 one-third dessicated soft-shell 
crab1 one-sixth green peppers chopped   
very fine4 ,make in pates about the size
 of a hand and bake brown4   ,crab      
,cutlets4  ,pick up the meat of #b      
crabs1 seasoning with salt1 pepper1 a   
pinch of mustard and a good tablespoon  
of ,worcestershire sauce4 ,put in a     
saucepan a piece of butter twice the    
size of an egg2 when melted stir in #b  
tablespoons of flour1 and add a cup of  
rich cream1 stirring constantly4 ,mix in
 the prepared crab and set aside to     
cool4 ,then mould into cutlets1 which   
you roll in egg and bread crumbs4 ,stick
 the claws you have saved into the      

cutlets1 and fry4 ,serve with or without
 parsley and slices of lime4   ,shrimp  
,stew4  ,slice #c onions and #c         
tomatoes1 and fry till well done4 ,rub  
together #a tablespoonful flour and a   
piece of butter1 egg-size4 ,add red     
pepper1 salt and #a cup of cream4 ,put  
this in saucepan1 with onions and #a    
pint of shrimps4 ,cook ten minutes1 and 
serve on toast4   ,terrapin ,stew4      
,boil according to size thirty or forty 
minutes1 so that the upper shell will   
separate from the lower easily4 ,take   
gall-bag from liver1 which is always    
found on the right lobe4 ,avoid         
breaking1 as it will give a bitter taste
 and spoil the dish4 ,strip the skin    
from the claws1 cut off the nails and   
skin the head4 ,throw nothing away but  
the gall-bag4 ,cut all into small       
pieces2 stew slowly in sherry wine      
closely covered1 with a goodly supply of
 butter and red pepper1 for one hour and
 a half4 ,salt to taste4 ,if they have  
no eggs in them1 add #b or #c eggs1     

hard-boiled1 for each terrapin and the  
juice of #a lemon1 skinning another to  
lay on top4 ,when about to take from the
 fire1 thicken with a little flour4     
,serve on hot toast1 well-buttered1 over
 which sprinkle a finely chopped egg4   
,baked ,oysters in the ,shells4  ,take  
#ej small ,eastern oysters with their   
liquor and a piece of butter4 ,drain the
 oysters very carefully and strain the  
liquor4 ,thicken with an ounce of butter
 mixed with an ounce of flour4 ,stir1   
and boil five minutes4 ,finish with the 
yolks of #c eggs4 ,add a little salt1   
some white and red pepper and grated    
nutmeg4 ,boil a few minutes longer1     
stirring constantly4 ,then remove from  
the fire4 ,add the oysters and juice of 
a lemon1 and mix well with the sauce4   
,have ready some large1 deep1           
well-shaped oyster-shells slightly      
buttered2 fill these with the prepared  
oysters1 sprinkle rolled cracker crumbs 
over2 put a piece of butter on top of   
each2 arrange in a pan2 brown slightly  

in a pretty hot oven 7about ten         
minutes71 and serve4   ,curried         
,oysters4  ,strain juice of oysters and 
cook alone till edges curl4 ,cook #a    
tablespoonful chopped onion and #a      
tablespoonful butter five minutes4 ,mix 
#a tablespoonful curry powder1 #b       
tablespoonsfuls flour and stir into     
butter4 ,add #a pint sweet milk         
gradually1 stirring constantly in       
saucepan4 ,mix oysters with the sauce4  
,pour over small slices of hot buttered 
toast and serve immediately4   ,fancy   
,roast of ,oysters4  ,remove oysters    
from liquor and have them free from grit
 or shell4 ,scald #a pint of oyster     
liquor1 and when boiling hot put in the 
oysters and let them cook two or three  
minutes4 ,strain the liquor and put the 
oysters on pieces of toast4 ,arrange on 
a dish and set over steam to keep hot4  
,blend together #b teaspoonfuls of flour
 and #a_/b cup of butter1 moistening it 
with oyster liquor4 ,when well mixed1   
put into the hot liquor and let boil a  

few minutes1 stirring well4 ,strain over
 the oysters1 and serve hot with lemons4
   ,sweet-breads4  ,clean and parboil   
the sweet breads2 cut them in slices and
 dip in melted butter4 ,roll them in    
grated cheese2 dip in beaten egg2 roll  
in bread crumbs and fry in hot fat4     
,serve with tomato sauce4   ,veal ,loaf4
  #c pounds of veal cutlets and a small 
piece of salt pork1 all chopped fine    
together2 a tea-cup of rolled crackers  
moistened a very little with water2     
salt1 pepper and #a egg4 ,add summer    
savory1 if you like4 ,put in a bread-pan
 and bake one and a-half hours4 ,serve  
in slices when cold4   ,meat ,salad4    
,chop fine #b pounds of cold corned     
beef1 then take #b_/c of a cup of       
vinegar1 #a tablespoonful of sugar and  
#a egg4 ,beat all together1 pour into a 
pan and let boil2 then pour into a dish 
to mould4 ,serve cold4   ,welsh         
,rare-bit--,no4 #a4  #a pound of fresh  
cheese1 cut in small pieces2 in         
chafing-dish add #a cup of milk 7or cup 

of ,bass' ale71 #d teaspoonfuls butter1 
#d small teaspoons of mustard1 #b of    
salt and a little pepper4 ,stir it well1
 and cook until it thickens 7not        
curdle74 ,serve on toast4   ,welsh      
,rare-bit--,no4 #b4  #a egg1 #a_/b a cup
 of milk2 #a cup of grated cheese1 salt1
 cayenne pepper and mustard to taste4   
,heat the milk in a double boiler2 melt 
the cheese4 ,add the egg1 and pour all  
over squares of toast4   ,cheese        
,sticks--,no4 #a4  #a cup of grated     
cheese2 #a cup of flour2 a little       
cayenne pepper2 butter same as for      
pastry4 ,roll thin2 cut in narrow       
strips1 and bake a light brown in a     
quick oven4 7,serve with salad47        
,cheese ,sticks--,no4 #b4  #c ounces of 
butter2 #c ounces of flour2 #c ounces of
 moist1 rich cheese4 ,mix together and  
mould into a paste4 ,roll out and cut   
into strips about one-half inch wide and
 five long4 ,bake in a quick oven4 ,a   
very nice relish4  ,illustration        
,,meats4   ,boiled ,ham4  ,put a ham    

weighing #ad pounds in a large kettle   
and half cover with cold water and cook 
slowly4 ,when the water boils1 add a    
quart of sour white wine and cook about 
five hours1 or until tender4 ,put the   
ham in a baking pan and trim off the    
under side nicely1 and take off the     
skin4 ,cover an inch thick with currant 
jelly1 put a cup of sherry in the pan   
and put into a pretty hot oven4 ,let the
 fire go down2 baste very often at      
first1 that the wine may penetrate the  
jelly1 and bake a half hour or more4    
,calf's-head ,stew4  #a head1 #b bay    
leaves1 #a teaspoonful thyme1 #f quarts 
of water1 #b large carrots1 #a sweet    
marjoram1 #c onions1 #a handful salt1 #a
 teaspoonful pepper4 ,simmer #d hours1  
skimming when necessary4 ,take out meat1
 strain broth and cut tongue in small   
pieces4 #b large teaspoonfuls of butter 
in pan1 #c of flour1 and cook until     
brown4 ,juice of #a lemon1 #c           
hard-boiled eggs1 chopped1 #a_/b lemon1 
sliced1 wine and red pepper to taste4   

,when very hot1 serve4   ,chops and     
,tomato ,sauce4  ,fry some pieces of    
pork in the spider1 then cut up and fry 
a few onions4 ,into this pour some      
peeled and cut-up tomatoes2 stir till   
all cooked to pieces and then strain4   
,thicken with a little flour4 ,broil    
chops1 place on a hot platter and pour  
the sauce over them4 ,for #c pounds     
chops1 #a_/d pound pork1 about #c       
onions1 and #f or #h tomatoes are       
required4 ,a few cloves and a little    
chili pepper are considered by some an  
addition4   ,kidney ,stew4  #b beef     
kidneys cut in small pieces4 ,pour cold 
water over1 and as it boils pour off and
 repeat4 ,the third time let it simmer  
slowly for two hours4 ,add #b onions1   
chopped fine1 and cook one hour4 ,a few 
minutes before serving add sherry wine4 
,thicken with flour and serve on hot    
toast4 ,this may be varied by adding    
curry2 both are excellent4   ,sheep's   
,tongues4  ,boil them in soup stock     
until tender1 with a seasoning of salt1 

pepper and a bouquet of herbs4 7#a or #b
 cloves1 #a or #b small onions1 #a bay  
leaf1 sprig of parsley1 some whole black
 pepper tied in a little white bag and  
removed after an hour47 ,when done add  
to the stock some browned flour and     
butter1 tomato juice to taste1 and a    
little lime juice4 ,garnish with        
triangles of toast around the dish4     
,spanish ,receipt for ,cooking ,tongue4 
,soak a fresh tongue over night4 ,in the
 morning take the skin off by boiling   
water4 ,mix together #a large spoon of  
lard1 #a quart raw beans1 chopped fine1 
with the lard1 #b or #c onions1 chopped 
not very fine1 and a little parsley4    
,fry all together for a little while2   
then add to this #a cup of stock1 #a cup
 of wine1 a head of garlic1 pepper1     
salt1 cinnamon1 and #c laurel leaves4   
,then put a paper over top of saucepan  
and put on cover very tight4 ,cook for  
two or three hours over a slow fire2    
then strain the same through a colander4
 ,add to the strained sauce #a or #b    

spoonfuls of brown flour to thicken4    
,put over the fire a little while1 and  
then pour over the tongue4   ,chestnut  
,stuffing4  ,shell #a pint of large     
chestnuts2 pour on boiling water and    
remove the inner skin4 ,boil in salted  
water1 or stock1 until soft4 ,mash fine 
and mix with them #a cup of fine rolled 
crackers4 ,season with #a teaspoonful of
 salt1 #a salt spoon of pepper1 and #a  
teaspoonful of chopped parsley4 ,moisten
 with #a_/c cup of melted butter4 ,this 
stuffing is especially nice for quail4  
,stuffing for ,turkeys4  #e ,boston     
crackers1 rolled1 piece of salt pork    
size of an egg1 chopped fine4 ,add #a_/b
 pint of milk and season with salt and  
pepper4 7,add sage if you wish47 ,let it
 scald1 then beat #c eggs and stir in4  
,add milk till it is the consistency of 
batter fritters1 put in the turkey and  
bake slowly1 basting frequently4        
,illustration     ,,salads4   ,boiled   
,salad ,dressing4  #c eggs1 #c          
tablespoons dry mustard1 #a teacup of   

oil or cream1 #a_/b cup vinegar1 salt to
 taste4 ,mix eggs and mustard to a      
cream1 then add oil drop by drop1       
vinegar drop by drop1 salt to taste4    
,put on stove and stir all the time1 and
 let it scarcely come to a boil4 ,when  
cold1 bottle and keep in a cold place4  
,by beating all the ingredients well    
together with an egg-beater it is as    
creamy as when oil is added drop by     
drop4   ,dressing for ,cold ,slaw4      
,yolks of #a or #b eggs1 #c tablespoons 
vinegar1 #a teaspoon salt1 #a of        
mustard1 butter size of an egg4 ,cook   
like custard4   ,clayton's ,celebrated  
,salad ,dressing4  ,take #c             
tablespoonfuls of mustard1 mixed quite  
stiff4 ,pour on this slowly #a_/d of a  
pint of best olive oil1 stirring rapidly
 till thick4 ,then add #c eggs1 and     
after mixing slightly pour in slowly the
 remaining #c_/d of a pint of oil1      
stirring rapidly till the mixture forms 
a thick batter4 ,next take #a teacup of 
best wine vinegar and juice of #a lemon1

 a small teaspoonful of salt and #a of  
white sugar4 ,stir until the ingredients
 are well mixed4 ,when bottled and      
tightly corked1 this will remain good   
for months4   ,salad ,dressing4  #a_/b  
salt spoon pepper1 #a of salt1 #a       
teaspoonful mixed mustard1 #a           
tablespoonful powdered sugar1 #c        
tablespoons of best olive oil1 #c       
tablespoons cream1 #b tablespoons       
vinegar1 #a hard-boiled egg4   ,tomato  
,salad4  ,scald and peel tomatoes and   
cut holes in the top of each4 ,make a   
rich salad dressing1 into which stir    
some cold peas1 beans and beets1 finely 
chopped4 ,stuff the tomatoes with this1 
and pour dressing over4 ,garnish the    
dish with fine lettuce leaves4          
,illustration     ,,vegetables4   ,baked
 ,cream ,potatoes4  ,cut raw potatoes in
 very thin slices and put a layer of    
them in a buttered earthen dish4 ,cover 
the layer with pieces of butter1 and    
season well with pepper and salt4 ,then 
put another layer and season in same    

manner1 so proceeding till the dish is  
full4 ,over all pour a pint of cream or 
rich milk1 and set in the oven to bake a
 half hour4 ,this is a very nice lunch  
dish4   ,escalloped ,potatoes4  ,take   
some cold sliced potatoes1 butter your  
baking dish1 put a layer of potatoes1   
dredge over flour1 put on bits of       
butter1 salt and pepper4 ,when your dish
 is full1 pour over rich milk and bake  
brown4 ,serve hot4   ,potatoes in       
,cases4  ,bake potatoes of equal size1  
and when done and still hot1 cut off a  
small piece from each potato4 ,remove   
the inside carefully1 leaving the skin  
unbroken4 ,wash the potato and season   
generously with butter1 pepper and salt4
 ,return it with spoon to the potato    
skin1 allowing it to protrude about an  
inch above the skin4 ,when enough skins 
are filled use a fork to make the       
potatoes rough above the skin4 ,put them
 in a quick oven to color the tops4     
,stewed ,carrots 7,french style74  ,take
 #b bunches ,french carrots1 clean and  

trim2 put in a saucepan with salt1      
pepper1 #a teacup of water1 #b          
tablespoons of butter1 #h lumps of      
sugar1 cover and boil for half an hour4 
,then remove the lid and place where    
they will simmer slowly till all the    
water has cooked away1 leaving nothing  
but the butter4   ,stuffed ,artichokes4 
,boil artichokes till soft4 ,when cold1 
scrape leaves and cut out the hearts4   
,chop and mix in #a tablespoonful       
,worcestershire sauce1 #a egg1 #a_/d cup
 butter1 pinch of salt1 red and black   
pepper4 ,roll into balls and put into   
heart of the artichoke4 ,put a piece of 
butter on top of each and bake fifteen  
minutes with a hot fire4 ,this receipt  
is for twelve artichokes4 ,if you wish1 
bread crumbs can be added to the        
mixture4   ,boiled ,artichokes4  ,first 
clean1 then soak in cold water fifteen  
minutes4 ,then put in boiling water till
 soft1 testing them by pulling off      
leaves4   ,new ,england ,corn ,pudding4 
,take #b dozen ears of green corn       

well-filled1 but young2 grate or pound  
the corn1 and add #a pounded soda       
cracker and a little salt4 ,bake two    
hours in a moderate oven1 and a rich    
crust will form4 ,serve with butter4    
,celery ,root4  ,pare and boil till     
tender in salted water4 ,thicken the    
liquor with flour and cream1 or milk1   
and pour over toast4 ,stewed celery and 
mushrooms are served in the same manner4
   ,stuffed ,tomatoes--,no4 #a4  ,cut   
off a small piece of the top2 squeeze   
out the seeds and water4 ,remove the    
meat of the tomato with a spoon1 without
 breaking or injuring the shape4 ,fry an
 onion cut fine1 then put in your       
stuffing 7sausage meat1 chicken1 veal or
 beef hashed fine71 salt1 pepper1       
parsley and a little green pepper1 cut  
fine4 ,to this add all the meat of the  
tomato you removed with the spoon4 ,when
 well mixed and cooked fill each with   
the dressing1 on top sprinkling toasted 
bread crumbs and a piece of butter4     
,bake in tins4  ,if you use sausage meat

 as stuffing add a little bread soaked  
in water and squeezed hard1 so that it  
will readily mix with the meat4         
,stuffed ,tomatoes--,no4 #b4  ,take     
nice1 smooth tomatoes and remove part of
 the insides4 ,chop #a small onion1 #b  
green peppers and some of the tomato    
that was removed4 ,add cracker crumbs   
and soup stock to moisten4 ,fill the    
tomatoes1 adding a small piece of butter
 to each one1 and bake from ten to      
fifteen minutes4   ,squash and ,corn    
7,spanish style74  #c small summer      
squashes1 #c ears of corn4 ,chop squash 
and cut corn from cobs4 ,put in a       
saucepan a spoonful of lard or butter1  
and when very hot an onion2 fry a little
 and add the corn and squash1 #a tomato1
 #a green pepper cut small and salt to  
taste4 ,cover closely1 and stir         
frequently to prevent burning4          
,stuffed ,peppers--,no4 #a4  ,cut off   
the tops and remove the seeds4 ,cut in  
small pieces #h or #aj tomatoes and cook
 with a little butter and onion until   

tender4 ,add some rice boiled in water  
or stock 7or bread crumbs71 and a little
 salt1 then mix with the tomatoes4 ,add 
a little chopped celery1 fill the       
peppers1 and put a little butter over   
the top of each4 ,cook in the oven      
twenty minutes and serve at once4 ,if   
the peppers are boiled a few minutes    
first1 they will retain their bright    
green color4   ,stuffed ,peppers--,no4  
#b4  ,crumb #d slices of bread and wet  
with #a_/b cup soup stock1 small piece  
of butter1 pinch of salt1 a dash of     
pepper1 seeds of the pepper and a       
tablespoonful of the chopped rind4      
,place in baking plate with very little 
water1 and bake fifteen minutes in a    
quick oven4 ,this mixture will fill six 
peppers4  ,illustration     ,,bread4    
,brown ,bread--,no4 #a4  #b cups ,indian
 meal1 #b cups rye meal1 #a cup flour1  
#a cup molasses1 #b teaspoonfuls        
saleratus and sour milk enough to make  
it the consistency of ,indian cake4 ,put
 some of the saleratus in the molasses  

and stir till it foams4 ,put the        
remainder in the sour milk4 ,boil three 
hours4 ,remove from the pan1 place on a 
tin and bake fifteen minutes1 to dry off
 the steam4   ,brown ,bread--,no4 #b4   
#c cups corn meal1 #c cups of ,graham   
meal1 #b_/c cup syrup1 #a teaspoonful   
soda1 and salt to taste4 ,sufficient    
milk to make a thin batter4 ,boil three 
hours4   ,brown ,bread--,no4 #c4  #b    
cups ,indian meal1 #a cup rye meal1 #a  
cup molasses1 #a cup sour milk1 #b cups 
sweet milk1 pinch of soda1 and salt to  
taste4 ,steam four hours4               
,muffins--,no4 #a4  #b eggs1 well       
beaten1 #b teaspoonfuls sugar1 #b       
teaspoonfuls butter1 #b cups milk1 #d   
cups flour1 #b teaspoonfuls baking      
powder1 pinch of salt 7baking powder and
 salt sifted with flour74 ,bake in a    
quick oven4   ,muffins--,no4 #b4        
#a-a_/b cups flour1 scant cup milk1 #a  
teaspoon cream of tartar1 #a_/b teaspoon
 soda1 #a tablespoon butter melted1 but 
not oily1 #a tablespoon sugar1 #a egg4  

,add butter the last thing4   ,raised   
,muffins4  #a pint milk1 scalded1 and a 
small piece of butter4 ,when cool1 add a
 little salt1 #a tablespoon sugar1 #a_/b
 cake compressed yeast1 #a egg1 and     
sufficient flour to make a stiff batter4
 ,when raised bake in muffin rings4     
,english ,muffins4  #d cups flour1 #b   
teaspoonfuls sugar1 #b teaspoonfuls     
butter1 #a cup boiled milk1 #a_/b cup   
liquid yeast4 ,set to rise over night2  
in the morning roll out three-fourths of
 an inch thick2 cut with biscuit-cutter1
 and allow time to rise again2 then cook
 on a griddle on top of stove1 turning  
as hot cakes4 ,it improves them to flour
 the board with corn meal4   ,corn      
,bread--,no4 #a4  #b-a_/b cups flour1   
#a_/b cup meal1 #a cup milk1 #c eggs1   
beaten separately1 #b tablespoons butter
 before melting1 #c teaspoons baking    
powder1 #b heaping tablespoons sugar1 a 
little salt4   ,corn ,bread--,no4 #b4   
#a cup corn meal1 #a_/b cup flour1 #a   
spoon sugar1 #a spoon salt1 #a small    

spoon soda1 #b small spoons cream of    
tartar1 #a egg1 enough milk to make a   
thin batter4 ,add melted butter at the  
last4   ,corn ,meal ,muffins4  #a pint  
milk1 #a_/b pint ,indian meal1 #d eggs1 
#a tablespoonful butter1 salt1 and #a   
teaspoonful sugar4 ,pour the milk       
boiling on the meal4 ,when cool add the 
butter melted1 salt1 sugar and yolks of 
eggs2 lastly1 the whites1 well beaten4  
,bake in a well-heated oven4   ,rice    
,corn ,bread4  #a cup of mashed boiled  
rice1 #a cup of corn meal1 #b eggs1 well
 beaten1 #a_/b teaspoon of salt1 #a     
teaspoon of butter1 #a teaspoon of      
baking powder1 sufficient milk to make a
 thin batter4   ,rice ,bread4  #a pint  
rice flour1 #a pint milk1 #b eggs1 #b   
tablespoons wheat flour1 #a-a_/b butter 
and #a-a_/b teaspoons baking powder4    
,bake in shallow pans from twenty       
minutes to half-hour4   ,breakfast      
,gems4  #a egg1 #a scant cup milk1 #a   
scant cup flour1 #a_/b teaspoon baking  
powder4 ,beat the white of the egg to a 

stiff froth and stir in last4 ,bake in  
long gem pans1 having them very hot     
before putting mixture in4   ,coffee    
,cake4  #b cups flour1 pinch of salt1   
#a_/b cake compressed yeast4 ,make a    
sponge and rise till morning1 then add  
#b eggs1 #a cup sugar1 a little melted  
butter1 #a cup flour4 ,set to rise till 
#aa3cj o'clock4 ,sprinkle sugar and     
cinnamon on top1 and bake4   ,parker    
,house ,rolls4  #b quarts of flour1 make
 a hole in the center1 and put in a     
small teaspoonful of salt1 #a           
tablespoonful sugar1 #a tablespoonful   
butter1 #a pint of milk boiled1 but     
cold1 #a_/b cup yeast1 and let rise over
 night4 ,in the morning knead fifteen   
minutes1 let rise again1 roll thin1 cut 
round1 put a little butter on one-half1 
double over and bake4   ,french ,rolls4 
#a pint of scalded milk1 let cool1 then 
add #b_/c cup of yeast1 #a_/b cup sugar1
 #b quarts flour1 small piece of butter1
 worked into the flour4 ,pour the milk  
into center of flour1 and let stand over

 night2 then knead1 letting it rise very
 light2 then knead again1 and mould1    
letting it rise again1 and bake4        
,graham ,rolls4  #b cups ,graham flour1 
#a tablespoon white sugar1 #a teaspoon  
soda and #b of cream of tartar4 ,mix all
 together1 and to it add cold water2    
make thin and bake in a gem baker1 which
 has been already heated and greased4   
,bake in a hot oven4   ,buns4  #d cups  
flour1 #a_/b cup sugar1 sifted together1
 pinch of salt2 make a hole in flour and
 drop in #a egg1 #a cup milk1 #a_/b cake
 compressed yeast1 melted butter1 the   
size of an egg4 ,raise until morning4   
,when mixed over add a handful of       
currants1 and set to rise until #aj3cj4 
,roll soft1 cut with biscuit-cutter1 and
 raise again till #aa3de4 ,after baking 
ten minutes1 rub the top with sugar and 
water4   ,waffles4  #b cups sifted      
flour1 #a-a_/b cups milk1 #b eggs1 #b   
tablespoons melted butter1 #a teaspoon  
baking powder4   ,apple ,biscuit4  #b   
cups flour1 #b teaspoons baking powder1 

#a of salt1 #a tablespoon lard1 #a of   
sugar1 #a egg4 ,break the egg into the  
flour4 ,add sufficient milk to make a   
stiff batter1 and pour into a shallow   
pan4 ,pare and slice apples1 covering   
the top of the batter with them4 ,when  
almost done1 sprinkle sugar over them4  
,hominy ,cake4  #a pint cold hominy1 #b 
eggs1 #a tablespoon rice flour1 small   
piece of butter4 ,bake in pans1 like    
corn cake4   ,huckleberry ,cake4  #d    
cups flour1 #a of sugar1 #b eggs1 #a    
tablespoon butter1 #b teaspoons yeast   
powder1 #b scant cups of milk4 ,stir in 
as many berries as the batter will hold 
together1 and bake in a pan4 ,canned    
berries are very good in this way4      
,serve hot for lunch4 ,to be eaten with 
butter4  ,illustration     ,,cake4      
,almond ,drop ,cakes4  #a pound powdered
 sugar1 #a_/d pound powdered almonds1 #i
 eggs 7#c whites left out71 beaten      
separately1 #b grated lemon peels1 #b   
spoonfuls rose water4 ,put rose water   
and sugar on top of each cake1 after    

they are dropped with a dessertspoon on 
the pans4   ,angel ,cake4  ,whites of   
#aa eggs1 #a-a_/b cups granulated sugar1
 #a cup flour1 #a teaspoon cream tartar1
 #a_/b teaspoon of almond or vanilla4   
,beat the eggs to a froth2 sift the     
sugar five times2 sift the flour #d     
times2 add cream tartar and sift again4 
,beat eggs and sugar together2 add      
flavoring2 then flour2 stir quickly and 
lightly2 put in an unbuttered pan and   
bake #c_/d hour in moderate oven4       
,cream ,cakes--,no4 #a4  ,boil in #a_/b 
pint of water #c_/d cup of butter2 stir 
in while boiling #a-a_/b cups of flour4 
,remove from fire1 let it stand five    
minutes1 and then stir in gradually #e  
eggs1 lightly beaten1 and #a_/b teaspoon
 of soda4 ,drop in pans half the size   
you want them1 and bake fifteen or      
twenty minutes4   ,cream ,cakes--,no4   
#b4  #a pint boiling water1 #a cup      
butter1 #b of sifted flour put in while 
water and butter are boiling4 ,let this 
cool1 then add #f eggs1 one at a time1  

and beat in thoroughly1 #a tablespoon of
 milk with #a_/c teaspoon soda dissolved
 in it4   ,cream ,cakes--,no4 #c4  ,make
 a layer cake of #b cups sugar1 #a_/b   
cup butter1 #c eggs1 #a_/b cup milk1 #c 
of flour1 an even teaspoon baking       
powder4 ,bake in three layers4 ,for the 
cream take #a_/b pint milk1 and when    
boiling stir in #b even teaspoons corn  
starch1 dissolved in a little cold milk1
 #a tablespoon sugar and #a egg1        
stirring briskly a few moments4 ,when   
cool1 spread on the cake4 ,flavor with  
vanilla or lemon4   ,cream ,puffs4  #a  
cup hot water1 #a_/b cup butter4 ,boil  
water and butter together1 and stir in  
#a cup dry flour while boiling4 ,when   
cool add #c eggs1 not beaten4 ,mix well1
 and drop by spoonfuls in buttered tins4
 ,bake in a quick oven twenty-five      
minutes4 ,this makes fifteen puffs4     
,when cool fill with whipped cream4     
,ice ,cream ,cake4  #a cup butter1 #b   
cups sugar1 a little more than #b_/c cup
 of milk1 #d even cups of sifted flour1 

in which has been sifted #b teaspoons of
 baking powder2 flavoring and the whites
 of #e eggs beaten stiff1 added last4   
,cream the butter and sugar1 add milk1  
then flour1 with baking powder1         
flavoring and whites of eggs1 the cake  
well-beaten as each ingredient is added4
 ,bake in jelly-cake tins1 two white    
layers1 reserving enough to make one    
layer colored with a little of ,price's 
coloring1 which will make one pink      
layer4 ,put this between the two white  
layers1 with a thin frosting spread     
between1 then frost the whole cake4 ,by 
dividing the cake before baking into    
three parts1 keeping one white1 adding  
the pink coloring to another1 and a     
heaping tablespoon of grated chocolate  
to the third1 you can have the three    
layers different1 nice ice cream bricks4
   ,chocolate ,cake--,no4 #a4  #a cup   
butter1 #b of sugar1 #a of milk1 #b-a_/b
 of flour1 #e eggs1 #b teaspoons baking 
powder1 #a cake of ,baker's chocolate4  
,grate the chocolate and add to the cake

 before the flour2 flavor with vanilla1 
and bake in layers4  ,,filling4--#a     
pound of sugar1 #c eggs1 #a_/b cake of  
,baker's chocolate1 #a cup grated       
cocoanut4 ,cover the top of cake with   
grated cocoanut4   ,chocolate           
,cake--,no4 #b4  #a-a_/b cups sugar1    
#a_/b of butter1 #a_/b of milk1 #a-c_/d 
of flour1 #a_/d pound of ,baker's       
chocolate1 #c eggs1 #b teaspoons baking 
powder4 ,scrape the chocolate fine and  
add #e tablespoons of sugar to it 7this 
in addition to #a-a_/b cups74 ,beat the 
butter to a cream4 ,gradually add sugar1
 beating all the while4 ,add #c         
tablespoons of boiling water to the     
chocolate and sugar4 ,stir over the fire
 until smooth and glossy1 then stir into
 the beaten sugar and butter4 ,add to   
this mixture the eggs well beaten1 then 
the milk and flour in which the baking  
powder has been thoroughly mixed4 ,bake 
twenty minutes in a moderate oven4 ,this
 makes two loaves4   ,chocolate         
,cake--,no4 #c4  #a cup butter1 #b of   

sugar1 #a of milk1 #e eggs 7omitting    
whites of #b71 #a teaspoon cream tartar1
 #a_/b of soda1 #c-a_/b cups flour4     
,,frosting4--,whites of #b eggs1 #f     
heaping tablespoons grated chocolate1 #a
 cup powdered sugar1 #a teaspoon        
vanilla4 ,frost while cake is hot4 ,this
 recipe makes two loaves4   ,chocolate  
,loaf ,cake4  #a cup sugar1 #a of milk1 
#b of flour1 #b eggs1 #a teaspoon soda  
dissolved in the milk4 ,melt #a_/b cup  
sugar1 #a_/b of milk1 yolk of #a egg1   
#a_/b cake of chocolate to a smooth     
cream and add to cake4 ,bake in a       
moderate oven4   ,chocolate ,caramel    
,cake4  #b cups sugar1 #b_/c cup milk1  
#c eggs1 beaten separately1 #b          
tablespoons butter1 #b cups flour1 #b   
teaspoons yeast powder1 #a teaspoon     
vanilla4 ,bake in layers4  ,,white      
,,filling4--#a-a_/b cups granulated     
sugar1 #a_/b cup milk4 ,boil eight      
minutes1 then add #a tablespoon flour   
stirred in #b tablespoons cold water and
 then boil five minutes longer4 ,when   

cool beat to a cream4  ,,chocolate      
,,caramel ,,filling4--,the same as      
above1 only #a_/d stick of ,baker's     
unsweetened chocolate4 #a teaspoon      
vanilla4   ,lemon or ,orange ,jelly     
,cake4  #a cup butter1 #b cups sugar1   
#b_/c cup milk1 #d eggs1 #c cups sifted 
flour1 and #a heaping teaspoon baking   
powder4 ,bake in four layers4           
,jelly--for ,cake4  #a small cup sugar1 
#a egg4 ,grate the rind and use juice of
 #a lemon or orange1 #a tablespoon      
water1 #a teaspoon flour4 ,place the    
dish in a kettle of boiling water and   
let it thicken4 ,when cool spread       
between the cakes4 ,this is very nice   
for any layer cake4   ,apple ,cake in   
,layers4  #a-a_/b cups sugar1 #a_/b cup 
butter1 #a_/b of milk1 #b-a_/b flour1 #c
 eggs 7whites and yolks beaten          
separately71 #b teaspoons yeast powder4 
,,filling4--#b apples1 grated rind and  
juice of #a lemon1 #a egg4 ,boil till it
 thickens1 and cool before using4       
,spread between layers4   ,sunshine     

,cake--,no4 #a4  ,whites of #f eggs1    
yolks of #d1 #a cup of sugar1 #c_/d     
flour1 scant teaspoon cream of tartar1  
salt1 #b teaspoons orange juice and     
grated rind4 ,sift sugar and cream      
tartar together several times1 then mix 
with well-beaten whites1 add beaten     
yolks1 sift flour and salt several      
times1 mix altogether1 put in orange and
 bake from forty to fifty minutes in a  
pan with pipe in center4 ,do not look at
 it for at least twenty minutes4 ,do not
 butter pan1 nor remove from it till    
cold4   ,sunshine ,cake--,no4 #b4       
,yolks of #aa eggs1 #b cups sugar1 #a of
 butter1 #a of milk1 #a teaspoon cream  
of tartar1 #a_/b of soda1 #d cups flour4
 ,flavor to taste4   ,a ,delicious      
,white ,cake4  #a pound sugar1 #a pound 
butter1 #a pound flour1 a little baking 
powder1 whites of #bj eggs1 and         
flavoring4   ,white ,cake4  #a_/b cup   
butter1 #a_/b of milk1 #a of sugar1 #b  
of flour1 #a teaspoon yeast powder1     
whites of #b eggs1 almond flavoring4    

,snow ,cake--,no4 #a4  ,whites of #aj   
eggs1 #b jelly glasses of powdered      
sugar1 #a of flour1 #a teaspoon cream   
tartar4   ,snow ,cake--,no4 #b4  #a cup 
sugar1 #a_/b of butter1 #a_/b of milk1  
#a teaspoon yeast powder1 #b cups flour1
 vanilla flavoring4 ,after being well   
mixed1 stir in the whites of #d eggs1   
and beat vigorously4   ,rose ,cake4  #a 
pound flour1 #c_/d pound sugar1 #a_/b   
pound butter1 #a cup rose water1 #e     
eggs1 #a teaspoon dry soda4 ,sift white 
sugar over cake when put in the oven4   
,feather ,cake4  #a egg1 #a tablespoon  
butter1 #a cup sugar1 #b cups flour1    
#a_/b cup milk1 #b teaspoons baking     
powder4   ,delicious ,cake4  #b cups    
sifted sugar1 #c_/d of butter1 #e eggs1 
beaten separately1 #a_/b cup of milk1 #a
 teaspoon baking powder in #b-a_/b cups 
sifted flour1 #b tablespoons brandy4    
,gold ,cake4  ,yolks of #e eggs and #a  
whole egg1 #b cups sugar1 #a of butter1 
#b_/c cup milk1 #c of flour1 #a teaspoon
 cream of tartar1 #a_/b of soda4        

,silver ,cake4  ,whites of #e eggs1     
#a-a_/b cups sugar1 #a_/b cup butter1 #c
 even cups flour1 #a of milk1 #a        
teaspoon cream tartar1 #a_/b of soda1   
flavor with vanilla4 ,beat butter and   
sugar to a cream2 beat whites to a stiff
 froth and add4 ,sift cream tartar with 
flour and dissolve soda in milk4 ,stir  
in a little flour before adding milk4   
,marble ,cake4  ,whites of #f eggs1     
#a-a_/b cups sugar1 #c_/d cup butter1   
#a_/c cup milk and #a-c_/d cups flour1  
#a teaspoon cream of tartar1 #a_/b of   
soda4 ,flavor with lemon4  ,,dark       
,,part4--,yolks of #f eggs1 #a-a_/b cups
 brown sugar1 #c_/d cup butter1 #a-c_/d 
cups milk1 #a teaspoon cream tartar1    
#a_/c of soda1 #a teaspoon each         
allspice1 cinnamon and cloves4 ,mix     
lightly together1 or bake in layers1 as 
you please4   ,cold ,water ,cake4  #b   
cups sugar1 #b of flour1 #a_/b cup      
butter1 #a of cold water1 #b eggs1 #b   
teaspoons cream of tartar1 #a of soda4  
,beat thoroughly4 ,bake in cups4 ,to be 

eaten with butter1 hot4   ,white        
,mountain ,cake4  #a-a_/b cups butter1  
#a_/b of cream1 #b of sugar1 #c of flour
 and #d eggs4 ,add currants4   ,federal 
,cake4  #a pound flour1 #a of sugar1    
#a_/b of butter1 #d eggs1 #a teacup     
cream1 #a_/b wine-glass brandy1 #a of   
wine1 #a nutmeg1 #a pound raisins4      
,lincoln ,cake4  #b eggs1 #b cups sugar1
 #a_/b cup butter1 #a of milk1 #c of    
flour1 #a teaspoon cream of tartar1     
#a_/b of soda4 ,flavor to taste4        
,harrison ,cake4  #a cup butter1 #b of  
brown sugar1 #a syrup1 #a milk1 #d eggs1
 #e cups flour1 #a nutmeg1 #a teaspoon  
soda4 ,fruit to suit4   ,victoria ,cake4
  #a cup butter1 #b of sugar1 #d of     
flour1 #d eggs1 #a cup sour milk1 #a    
teaspoon soda1 #a cup molasses1 #a pound
 currants1 #a of raisins1 #a wine-glass 
brandy1 #a nutmeg1 #b teaspoons of      
cloves1 #b of cinnamon1 #a_/b pound     
citron4   ,pound ,cake4  #a pound flour1
 #a of sugar1 #aa ounces butter1 #aj    
eggs1 #a_/b teaspoon soda4   ,sponge    

,pound ,cake4  #a heaping cup sugar1 #a 
scant cup butter1 #f eggs leaving out   
whites of #b for icing1 #a-a_/b cups    
flour1 #a-a_/b teaspoons baking powder4 
,flavoring4   ,aunt ,sharlie's ,sponge  
,cake4  #a pound powdered loaf sugar1 #g
 eggs1 beaten separately1 juice and     
grated peel of lemon1 #a_/b pound dried 
flour sifted in at the last4   ,sponge  
,cake to ,roll4  #d eggs1 #a cup        
powdered sugar1 #a of flour1 #a teaspoon
 cream tartar1 #a_/b teaspoon saleratus1
 #a tablespoon cold water4 ,sift the    
sugar1 flour and cream tartar together2 
then add eggs1 and stir together ten    
minutes2 add water1 soda and flavoring1 
and bake in biscuit-pan4 ,to make jelly 
roll1 lay on bread-board1 spread with   
jelly and roll4   ,sponge ,cake--,no4   
#a4  #b cups sugar1 #d eggs1 #a cup     
water1 #b of flour1 #b teaspoons yeast  
powder1 salt and flavoring4   ,sponge   
,cake--,no4 #b4  #a cup sugar1 #a of    
flour1 #d eggs1 #a heaping teaspoon     
baking powder1 #e tablespoons water4    

,rub sugar and yolks together until very
 light and creamy4 ,add water and #a_/b 
of the flour4 ,after sifting baking     
powder and flour twice1 add remaining   
flour with beaten whites1 and a pinch of
 salt4 ,stir gently4   #a1 #b1 #c1 #d   
,cake4  #a cup butter1 #b of sugar1 #c  
of flour1 #d eggs1 #a cup milk1 #b      
heaping teaspoons baking powder1 #a_/b  
teaspoon each of vanilla and lemon4 ,rub
 the butter and sugar until very light  
and creamy2 then add #b eggs and beat   
well2 add #b more and beat again2 then  
sift in flour after having sifted it    
with the baking powder4 ,stir in milk   
with the flour1 and add flavoring4      
,molasses ,plum ,cake4  ,scant #b_/c cup
 butter1 #a cup sugar1 #a of molasses1  
#a of milk1 #c eggs1 #d cups flour1 #a  
teaspoon soda stirred into molasses1 #a 
teaspoon each of cloves1 nutmeg and     
cinnamon1 #a cup of stoned and chopped  
raisins4   ,dark ,cake4  #a cup sugar1  
#a of butter1 #a of sour milk1 #a of    
molasses1 #d of flour1 #a teaspoon soda1

 #a pound raisins4 ,all kinds of spice4 
,this cake will keep a long time4       
,plain ,spice ,cake4  #a_/b cup butter1 
#a of water or milk1 #b of brown sugar1 
#b eggs1 #c-a_/b cups flour1 #a-a_/b    
teaspoons yeast powder1 #a teaspoon     
cloves1 #a of cinnamon1 #a of allspice1 
and #a cup of currants or raisins can be
 added1 if desired4  ,fruit ,cake--,no4 
#a4  #a pound citron1 #b of currants1 #b
 of raisins1 #a of flour1 #a of butter1 
#a of sugar1 #i eggs1 #a_/b teaspoon    
soda1 #a_/b cup molasses1 #a teaspoon   
cloves1 #a of nutmeg1 #a of mace1 #a of 
cinnamon1 #a of allspice1 #b of lemon1  
wine-glass of brandy and #a of sherry4  
,fruit ,cake--,no4 #b4  #a pound flour1 
#c_/d butter1 #a_/b sugar1 #b of        
currants1 #b of raisins1 #a_/b of       
citron1 #a-a_/b cups molasses1          
wine-glass of brandy1 #a of wine1 #a_/b 
teaspoon saleratus1 #h eggs4 ,bake in a 
slow oven three hours4 ,add spices as   
desired4   ,snow ,tea ,cakes4  #c       
tablespoons sugar1 #c cups milk1 #b     

eggs1 #d cups flour1 #b teaspoons yeast 
powder4 ,bake in muffin-rings4   ,coffee
 ,cake4  #b-a_/b cups flour1 #a of      
coffee1 #a of brown sugar1 #a of butter1
 #a of syrup1 #f eggs1 #a pound raisins1
 #b cups currants1 #c tablespoons       
brandy1 #b of cinnamon1 #a of cloves1 #a
 of allspice1 #a grated nutmeg1 #d      
pieces candied lemon or citron1 #a      
teaspoon soda4 ,steam two hours and bake
 one-half hour4   ,hermits4  #b cups    
sugar1 #a cup butter1 #c eggs1 #a       
tablespoon milk1 #a teaspoon soda       
7dissolved in milk71 a teaspoon each of 
cinnamon1 cloves and allspice1 #a cup   
chopped raisins and currants1 mixed1 and
 as much cut citron as desired4 ,mix    
with sufficient flour to roll4 ,roll    
very thin1 cut as cookies1 and bake in a
 moderate oven4 ,excellent1 and will    
keep a long time4   ,fruit ,cookies4  #a
 cup sugar1 #c_/d of butter1 #b eggs1   
#a_/b teaspoon soda1 #a cup chopped     
raisins1 all kinds of spice1 #b         
tablespoons pickled peach juice1 flour  

enough to roll out4   ,boston ,cookies4 
#a cup butter1 #a-a_/b powdered sugar1  
#b eggs1 #d teaspoons milk1 #d cups     
flour1 #a teaspoon of soda or saleratus1
 #a of ginger4 ,make stiff enough to    
roll thin4   ,scotch ,cookies4  ,beat #b
 cups of sugar with #a cup of butter1 #b
 eggs1 and #e tablespoonfuls of milk4   
,mix #c teaspoonfuls of baking powder   
and #a of cinnamon with #b cups of      
flour1 and add as much more flour as    
necessary to make stiff enough to roll4 
,roll thin1 cut out and bake quickly4   
,molasses ,cookies4  ,in #a pint of ,new
 ,orleans molasses melt a full cup of   
butter with a cup of brown sugar4 ,stir 
in #a tablespoon ginger1 #a_/b teaspoon 
saleratus1 dissolved in a little hot    
water1 and flour enough to roll out4    
,take small pieces at a time to roll    
out4   ,rich ,cookies4  ,yolks of #f    
eggs1 #a_/b roll butter1 #a cup bar     
sugar1 #b-a_/b cups flour4 ,put a little
 of the flour in a deep dish1 then add  
some egg1 some butter and some sugar2   

then more flour1 more egg and more sugar
 and butter until the entire amount of  
ingredients have been used4 ,roll thin1 
flour pans well and put in the cookies1 
which have been cut into forms and      
feathered with whites of egg1 sugar and 
grated almonds4 ,not too quick an oven4 
,hearts and ,rounds4  #a cup butter1 #b 
cups sugar1 #a cup milk1 #c cups flour1 
#e eggs1 #b even teaspoons cream tartar1
 #a of soda4 ,flavor with vanilla or    
lemon4   ,crullers4  #d eggs1 #e large  
spoons melted butter1 #d of milk1 #h of 
sugar1 #a small teaspoon soda in milk4  
,doughnuts4  #d eggs1 #b cups sugar1 #a 
of milk1 butter size of an egg1 #b      
teaspoons yeast powder1 a little salt4  
,season to taste1 cinnamon and mace4    
,gingerbread4  #a-a_/b cups sugar1 #a_/d
 pound butter1 #a_/b cup sour cream1    
#a_/b teaspoon soda1 #a teaspoon ginger1
 #b eggs1 well beaten1 #b-a_/b cups     
flour4   ,sugar ,gingerbread4  #a cup   
butter1 #b of sugar1 #a_/b cup milk1 #a 
teaspoon saleratus1 #a egg1 #a          

tablespoon ginger4 ,flour enough to roll
 very thin4   ,molasses ,gingerbread4   
#a cup ,new ,orleans molasses1 #a full  
teaspoon soda put in molasses1 #c_/d cup
 melted butter or nice drippings1 #a_/c 
cup milk1 #a egg1 #b teaspoons ginger4  
,flour to stir1 but not thick4   ,soft  
,gingerbread--,no4 #a4  #c-a_/b cups    
flour1 well sifted1 #b teaspoons yeast  
powder1 sifted in #b teaspoons ginger1  
#a cup molasses1 #a of brown sugar1     
#a_/b of butter1 #a of milk1 and #b     
eggs1 well beaten4   ,soft              
,gingerbread--,no4 #b4  #a-a_/b cups    
molasses1 #a_/b cup butter1 #a_/b cup   
sour milk1 #a egg1 #a teaspoon soda and 
#a_/b cup flour4 ,add ginger and a      
little salt4   ,bread ,cake4  #c cups   
light dough1 #c of brown sugar1 #a of   
butter1 #c eggs1 spices1 fruit and      
citron1 #a teaspoon soda4 ,raising or   
not1 as you wish4   ,pork ,cake4  #a_/b 
pound salt pork1 chopped very fine1     
#a_/b cup warm water1 mix with the pork4
 ,heaping cup brown sugar1 #a of        

molasses1 spice to taste1 #a-a_/b cups  
raisins1 #b of currants1 #a_/d pound    
citron1 #b eggs1 flour to make a batter 
stiffer than ordinary cake1 #b teaspoons
 yeast powder1 and bake in buttered     
tins4   ,lemon ,honey for ,cake4  ,juice
 and grated rind of #a lemon1 small cup 
sugar1 #a_/c of water1 #b well-beaten   
eggs1 small piece of butter4 ,let boil  
till it thickens4   ,quick ,icing4      
,white of #a egg1 #a heaping cup sugar1 
beat egg till it foams4 ,add sugar and  
flavoring1 and stir very thoroughly4    
,illustration     ,,pies4   ,puff       
,paste4  ,equal quantities of butter and
 flour by weight1 the butter to be      
washed4 ,the yolk of #a egg4 ,divide    
butter in three or four parts and chill2
 chop one portion into the flour1 mix   
with ice water1 and roll in the         
remainder4 ,roll and fold several times4
 ,if it grows sticky1 chill till it     
hardens4   ,mock ,mince ,pie--,no4 #a4  
#b pounds powdered crackers1 #a cup     
molasses1 #a of cider1 #a of chopped    

raisins1 #b eggs1 #a teaspoon salt1 #a  
of clove1 #b of cinnamon1 #a of mace1 #a
 of nutmeg4 ,this quantity makes two    
pies4 ,bake forty minutes4   ,mock      
,mince ,pie--,no4 #b4  #a cup bread or  
cracker crumbs1 #a of raisins1 #a of    
vinegar1 #a of sugar1 #a of molasses1 #a
 of water1 #a_/b of butter1 #a of       
currants4 ,spice to taste4   ,mince     
,meat4  #b pounds lean beef1 #a of suet1
 #e of apples1 #b of stoned raisins1 #a 
of currants1 #c_/d of citron cut fine1  
#b-a_/b of brown sugar1 #c tablespoons  
cinnamon1 #a of mace1 #a of cloves1 #a  
of allspice1 #a of salt1 #b of nutmeg1  
#a pint of sherry1 #a of brandy1 #a of  
cider1 #a bowl of currant jelly4        
,lemon ,tarts4  #a egg beaten stiff1 add
 #a cup sugar1 and juice and rind of #a 
lemon4 ,line your patty pans with       
pastry1 then put in the lemon mixture   
and bake4 ,this will make about six     
tarts4 ,this same idea may be used1 and 
in place of lemon put any kind of jam   
7about a tablespoonful71 and when cold  

add whipped cream to the top4   ,rich   
,lemon ,pie4  ,the pie crust should be  
made and baked first4 ,the filling      
consists of juice and rind of #b lemons1
 #f eggs1 #a_/b pound of sugar1 #a_/d   
pound butter1 small glass of brandy1    
nutmeg4 ,cream1 butter and sugar        
together2 add brandy1 nutmeg1 lemon1 and
 then eggs4 ,take the whites of #b more 
eggs1 beat very light and put on top4   
,this will make one large pie4   ,a     
,plain ,orange or ,lemon ,pie4  ,the    
grated rind and juice of #a lemon or    
orange1 #f tablespoons sugar1 #a of     
flour1 #a cup milk1 yolks of #d eggs4   
,beat the whites to a stiff froth1 and  
mix into them #c tablespoons sugar1     
which you put on pie after baking1 and  
return to oven for a delicate browning4 
,illustration     ,,creams4   ,pineapple
 ,cream4  #a small can grated pineapple1
 #a cup water1 #a of sugar4 ,let it come
 to a boil4 #a package gelatine soaked  
in #a cup cold water fifteen minutes1   
then pour #b cups boiling water on it4  

,put this with the pineapple and boil   
with the juice of #b lemons4 ,have ready
 the whites of #b eggs beaten stiff1 and
 pour gradually in the boiling mixture4 
,serve with whipped cream when cool4    
,this should be made the day before     
using4   ,duchess ,cream4  #a_/b pint   
tapioca soaked over night in #a_/b pint 
of cold water2 in the morning drain1 and
 cover with boiling water and cook till 
clear1 stirring constantly4 ,remove from
 fire1 add juice of #a lemon1 #a cup    
grated pineapple1 #a cup sugar and the  
beaten whites of #b eggs4 ,serve cold   
with cream4   ,russian ,cream4  #a_/b   
box gelatine to #a quart milk and #c    
eggs4 ,the milk1 yolks of eggs and      
gelatine are put together hot on stove1 
and just as it is taken off1 the whites 
are stirred in4 ,add flavoring and mold 
it4   ,spanish ,cream4  #c_/d box of    
gelatine soaked soft in #a-a_/b pints   
milk2 bring to a boil4 ,stir in the     
beaten yolks of #c eggs1 #c tablespoons 
sugar1 then bring to a boil again4 ,beat

 the whites to a stiff froth and stir in
 after removing from the fire4 ,flavor  
with vanilla4 ,pour in a mold to cool1  
and serve with cream4   ,lemon ,cream4  
#a large lemon1 #d eggs1 #d tablespoons 
sugar1 #c of water4 ,beat yolks and     
sugar1 add juice and rind of lemon1 and 
water4 ,let simmer till it thickens4    
,beat whites of eggs stiff with #b      
tablespoons of sugar1 and stir into the 
custard while warm4   ,banana ,cream4   
,peel and wash bananas4 ,use equal parts
 of bananas and sweet cream4 ,to #a     
quart of the mixture allow #a_/d pound  
of sugar4 ,beat all together till the   
cream is light4 ,some consider it an    
improvement to add a few drops of       
vanilla1 or the juice of canned         
pineapple4   ,coffee ,bavarian ,cream4  
#a_/b pint rich cream whipped light1    
#a_/b package gelatine soaked in #a cup 
milk1 #a large cup strong coffee1 #a cup
 white sugar and whites of #b eggs4     
,soak the gelatine until perfectly soft1
 have the coffee boiling hot1 and turn  

over the gelatine and sugar4 ,strain and
 set away until partly stiff4 ,beat the 
eggs to a stiff froth1 and mix with the 
whipped cream2 add to the gelatine1     
mixing thoroughly4 ,mold and serve with 
whipped cream4   ,bavarian ,cream with  
,peaches4  ,cut #ah fine peaches1 or a  
sufficient number of canned ones1 into  
small pieces1 and boil with #a_/b pound 
of sugar4 ,when reduced to a marmalade  
press through a coarse sieve1 then add  
#a_/b package dissolved gelatine1 and a 
tumbler of cream4 ,stir this well to    
make it smooth1 and when about set1 add 
#a pint of whipped cream1 and pour into 
a mold4 ,it makes a still prettier dish 
to serve half or quarter of peaches1    
half frozen1 around the cream4          
,charlotte ,russe4  #a pint cream1      
whipped light1 #a_/b ounce gelatine     
dissolved in #a gill of hot milk1 whites
 of #b eggs beaten to a stiff froth1 #a 
small teacup of powdered sugar4 ,flavor 
with vanilla or little almond4 ,mix     
together the cream1 eggs1 sugar and     

flavoring1 and beat in the gelatine and 
milk when quite cold4 ,line a mold with 
slices of sponge cake or lady fingers1  
and fill with the mixture4 ,set upon the
 ice to cool4   ,champagne ,jelly4  #a  
box gelatine1 #a pint boiling water1    
#a_/b pint cold water1 #a_/b pint       
sherry1 #a lemon1 #a lime1 #c_/d pound  
sugar1 #a teaspoon essence cinnamon4    
,soak gelatine in cold water1 add hot   
water1 sugar1 wine1 lemon and lime1 and 
boil five minutes4 ,add #a pint         
champagne and strain twice4   ,coffee   
,jelly4  #a_/b box gelatine soaked in   
cold coffee4 ,when well dissolved1 pour 
in a pint of boiling coffee1 sweeten to 
taste1 and set aside to cool4 ,when     
quite cold and almost jellied1 beat up  
till it becomes a light foam4 ,pour into
 mold and place on ice4 ,serve with     
whipped cream4   ,illustration          
,,puddings4   ,burlington ,pudding4     
,mix #a_/b cup of flour with a little   
cold milk and stir into #a pint of      
boiling milk4 ,remove from the fire1 and

 add #a_/b cup sugar and #b large       
tablespoons of butter2 also #f eggs1 the
 whites and yolks beaten separately4    
,flavor with vanilla or lemon1 and bake 
one-half hour in pan of hot water4      
,serve with wine sauce4   ,fig ,pudding4
  #b cups bread crumbs1 #a of currants1 
#a of chopped raisins1 #a of figs1 #a of
 suet1 #c eggs1 well-beaten1 #b cups    
milk1 #a of brown sugar4 ,steam four    
hours4   ,pancake with ,fruit4  ,take #d
 eggs1 a cup of cream or rich milk1 and 
flour enough to make a thin batter4 ,add
 a little fine sugar and nutmeg4 ,butter
 the griddle and turn the batter on4    
,let it spread as large as a common     
dinner plate4 ,when done on one side1   
turn it1 as a pancake4 ,have some nice  
preserves1 and spread over quickly4     
,roll the cake up1 place on a flat dish1
 sift on a little powdered sugar and    
cinnamon1 a little butter1 if you wish1 
and serve hot4 ,be careful and not make 
the batter too thin4   ,strawberry      
,custard4  #a cup sugar1 #a quart milk1 

yolks of #e eggs1 white of #a1 and      
vanilla4 ,let the milk boil1 then add   
eggs and sugar1 and let cool4 ,crush and
 strain #a pint strawberries1 #b        
tablespoons sugar and whites of #d eggs1
 beaten stiff4 ,place the custard in    
glasses1 about half full1 then fill     
glasses with strawberry juice and the   
whites of eggs1 beaten together4        
,orange ,float4  #a quart of water1     
juice and pulp of #b lemons and #a      
coffee cup of sugar4 ,when boiling hot1 
add #d teaspoons corn starch4 ,boil     
fifteen minutes1 stirring constantly4   
,when cold1 pour this over four or five 
oranges1 which have been sliced4 ,beat  
the whites of #c eggs to a stiff froth1 
sweeten and flavor1 and place large     
spoonfuls over the top of the float4    
,kiss ,pudding4  #a quart milk1 #c      
tablespoons corn starch1 yolks of #d    
eggs1 #a_/b cup sugar1 a little salt4   
,put part of milk1 salt and sugar on to 
boil4 ,dissolve corn starch in remainder
 of milk1 stir into milk1 and while     

boiling1 add the yolks4 ,flavor with    
vanilla4  ,,frosting4--,whites of #d    
eggs1 #a_/b cup sugar1 flavor with      
lemon1 spread on pudding1 and put in    
oven to brown4 ,save a little frosting  
to moisten top2 then put grated cocoanut
 to give appearance of snow4   ,batter  
,pudding4  #a pint of milk1 scalded1    
stir in #a tablespoon corn starch and #b
 of flour1 mixed with a little cold     
milk1 beat #d eggs 7yolks and whites    
separately71 and1 when the batter is    
cold1 stir in first yolks1 then whites1 
and bake three quarters of an hour4     
,,sauce4--#a cup sugar1 #a_/b of butter1
 beaten to a cream1 put over tea-kettle1
 and stir in #a_/b pint whipped cream1  
and flavor with brandy4   ,suet         
,pudding--,no4 #a4  #a cup chopped suet1
 #a of raisins1 #a of molasses1 #a of   
milk1 #a_/b teaspoon soda1 and #a of    
salt4 ,stir quite thick with flour1 and 
boil in a bag three hours4 ,serve with  
wine sauce4   ,suet ,pudding--,no4 #b4  
#a pint powdered bread crumbs1 #b pints 

boiling milk1 poured on to the bread1 #c
 eggs1 #a cup suet1 fruit to taste1 #a  
wine-glass of sherry or brandy1 and     
spice to taste4 ,to be eaten with sauce4
   ,suet ,pudding--,no4 #c4  #b cups    
chopped bread1 #a_/b cup chopped suet1  
#a_/b cup molasses1 #a egg1 #a cup      
chopped raisins1 #a of milk1 with #a_/b 
teaspoon soda dissolved in it1 #a_/b    
teaspoon cloves1 #a teaspoon cinnamon1 a
 little salt and mace4 ,boil two hours  
in a pudding-boiler4 ,to be eaten with  
hot or hard sauce4   ,poor ,man's       
,pudding4  #a cup suet1 #a of milk1 #a  
of molasses1 #b of raisins1 #d of flour1
 #a teaspoon saleratus4 ,steam four     
hours4 ,serve with rich sauce4   ,poor  
,man's ,rice ,pudding4  #a quart of     
milk1 #a tablespoon rice1 #a of sugar1  
#a_/b saltspoon of salt4 ,bake slowly1  
stirring once or twice4   ,indian       
,pudding4  #a pint milk1 boiled1 and    
stir in while boiling #b tablespoons    
meal1 with a little salt and a piece of 
butter4 ,butter dish and bake4 ,before  

baking1 add #a cup cold milk4   ,cracker
 ,pudding4  #c ,boston crackers1 rolled 
fine1 #c eggs1 #c tablespoons sugar4    
,salt and spice to taste4 ,pour #a quart
 of boiling milk on to the crackers4    
,add the sugar1 eggs and spice4 ,pour   
into a buttered dish4 ,bake one-half    
hour1 and serve with either hard or     
liquid sauce4   ,lemon ,bread ,pudding4 
#a quart milk1 #b coffee cups bread     
crumbs1 #a of white sugar1 #a_/b cup    
butter1 #d eggs1 the juice and #a_/b the
 grated rind of #a lemon4 ,soak the     
bread in the milk1 then add the beaten  
yolks with the butter and sugar1 rubbed 
to a cream2 also the lemon4 ,bake in a  
buttered dish until firm and slightly   
browned4 ,beat the whites to a stiff    
froth1 with #c tablespoons of powdered  
sugar1 and flavor with lemon4 ,spread   
over the pudding when baked1 and brown  
slightly2 then sift sugar over it4 ,eat 
cold4 ,orange pudding may be made in the
 same way4   ,delmonico ,pudding4  #a   
quart milk1 piece of butter size of a   

walnut1 #c tablespoons corn starch      
dissolved in a little milk1 yolks of #d 
eggs1 #f tablespoons white sugar4 ,boil 
all together4 ,when done1 place in a    
dish1 and set in the oven while beating 
the whites of eggs1 to which add #c     
tablespoons powdered sugar4 ,flavor with
 vanilla4 ,spread the beaten whites of  
eggs over the pudding1 and return to    
oven1 to slightly brown4   ,english     
,plum ,pudding--,no4 #a4  #a_/b pound of
 seeded raisins1 same of currants1 well 
washed and dried1 grated rind and juice 
of #b oranges1 #a_/b a nutmeg grated1 #a
 tablespoon each of cinnamon1 cloves and
 allspice1 #a_/b a teaspoon of salt1    
#a_/b a pound of sugar1 #a_/d pound of  
citron1 #a_/b pound of suet1 #a_/b pound
 of bread crumbs1 #a_/b pound of flour1 
#a teaspoon of baking powder and #f     
well-beaten eggs4 ,chop the suet very   
fine1 after removing the skin1 and put  
it1 together with the flour and bread   
crumbs1 into a large bowl2 then add the 
spices1 oranges and sugar4 ,mix         

thoroughly4 ,beat the eggs until very   
light1 and add to the contents in the   
bowl and mix well together4 ,stir in #a 
pint of old ,english ale4 ,flour the    
raisins and currants and add to the     
compound4 ,butter a tin pudding-mold1   
put in the pudding1 taking care to well 
secure the cover4 ,have ready a kettle  
of boiling water4 ,place the mold in it1
 and keep boiling constantly five hours4
  ,,sauce ,,for ,,the ,,pudding4--,beat 
the yolks of #b eggs1 with #a cup of    
sugar and #a_/b cup butter4 ,have ready 
#a pint of boiling cream1 a             
dessert-spoon of corn starch1 blended   
with a little cold milk4 ,add gradually 
to the beaten batter and eggs4 ,put all 
on the fire1 and stir constantly until  
it boils4 ,add a wine-glass of sherry   
and #a of brandy4 ,serve hot with the   
pudding4 ,a hard sauce used in          
connection with the hot one is a great  
improvement4   ,english ,plum           
,pudding--,no4 #b4  #a small loaf of    
bread1 crumbed1 #a_/b pound of raisins1 

the same of currants1 #a_/b pound of    
citron1 #a of beef suet1 chopped fine1 a
 little salt1 #c_/d pound sugar and a   
little nutmeg4 ,mix and let stand over  
night4 ,beat #ab eggs1 very light1 and  
stir them in the mixture4 ,take enough  
milk to slightly moisten the whole4 ,add
 a little salt and nutmeg and #c_/d     
glass of brandy4 ,boil five hours4 ,set 
on fire with brandy to serve1 and have a
 rich sauce4   ,plain ,plum ,pudding4   
#f butter crackers1 rolled1 #f eggs1 #c 
pints of milk1 #a cup sugar1 #a_/d cup  
butter1 #a teaspoon mixed spice1 #a     
pound raisins4 ,bake in a deep          
pudding-dish1 in a moderate oven1 three 
or four hours1 stirring several times   
the first hour1 to keep the raisins from
 settling4 ,serve with hard sauce4      
,snow ,pudding4  #a box gelatine1 soaked
 in #a_/b tea-cup of cold water1 then   
add #a quart boiling water4 ,stir till  
it is all dissolved4 ,add #d cups white 
sugar and the juice of #d lemons4       
,strain and set away till cold2 then add

 the beaten whites1 beating the whole   
thing half an hour1 or until it is very 
white4 ,place on ice4 ,use the #d yolks 
and #a pint milk1 and make a custard to 
eat with it4   ,tapioca ,cream4  ,soak  
#d tablespoons of tapioca over night in 
water enough to cover it1 scald #a quart
 milk1 beat the yolks of #c eggs1 add #a
 cup sugar1 and stir this in with the   
tapioca1 and the whole mixture thus     
formed into the milk4 ,let it cook about
 twenty minutes4 ,remove from fire1 and 
stir in the whites of the eggs1 having  
beaten them to a stiff froth4 ,add      
flavoring1 and serve cold4 ,this pudding
 should be cooked in a vessel set in hot
 water4   ,baked ,apple ,dumpling4      
#a_/b pound flour1 #a_/d pound lard1 #a 
teaspoon salt1 #a of yeast powder1      
enough cold water to make a stiff dough4
 ,roll-out pastry4 ,cut with            
biscuit-cutter twice as many pieces as  
you have apples4 ,peel and core the     
apples4 ,put one round of pastry on one 
end of the apple4 ,fill the core-hole   

with sugar1 cinnamon and a piece of     
butter4 ,put another round of pastry on 
so that the edges meet4 ,bake slowly    
three-quarters of an hour4 ,this will   
make nine or ten dumplings4   ,apple    
,pudding4  ,boil #f tart apples1 after  
paring them as for sauce1 remove from   
fire1 sweeten a little4 ,add a lump of  
butter1 #a cup cracker crumbs1 stirred  
in #a cup milk1 yolks of #d eggs1       
keeping whites for frosting1 with #a_/b 
cup sugar4 ,serve with hard sauce4      
,apple ,souffle4  #a pint steamed       
apples1 #a tablespoon melted butter1    
half a cup of sugar1 whites of #f eggs1 
yolks of #c1 and a slight grating of    
nutmeg4 ,stir into the hot apple the    
butter1 sugar and nutmeg and yolks of   
eggs1 well-heated4 ,when this is cold1  
add the well-beaten whites to the       
mixture4 ,butter a #c-pint dish and turn
 the souffle into it4 ,bake thirty      
minutes in a hot oven4 ,serve           
immediately1 with any kind of sauce4    
,apple ,pan-dowdy4  ,pare1 core and     

slice #e apples1 and put in a           
pudding-dish1 with a little water1 and  
#a cup sugar4 ,cover with pastry1 and   
bake slowly1 breaking the cover into the
 apples at last4   ,apple ,sago         
,pudding4  ,pare and core the apples1   
put sugar and cinnamon in the holes4    
,take as many tablespoons of sago as you
 have apples4 ,mix it with a little cold
 water and turn in as much boiling water
 as will fill the dish4 ,stir till it   
thickens1 then cover up for two hours1  
and let it thoroughly swell1 then pour  
it over the apples1 and bake about three
 hours4 ,sugar and cream for sauce4     
,sponge ,pudding4  ,scald #a pint of    
milk1 boiling hot1 add #a_/b cup butter2
 when melted1 add a smooth thickening   
made of #a cup of flour1 mixed with cold
 milk4 ,stir until thick and smooth1    
being careful not to let it become      
lumpy4 ,remove from fire1 and when cold1
 add the yolks of #h eggs1 beaten very  
lightly2 lastly1 the whites of the eggs1
 beaten to a stiff foam4 ,bake in a dish

 standing in hot water4  ,,sauce4--,the 
yolks of #b eggs1 beaten in #a cup of   
pulverized sugar to a cream4 ,add the   
whites1 and turn over the whole #d      
tablespoons of boiling cream or milk1   
and flour4 ,add wine1 if you wish4      
,boston ,thanksgiving ,pudding4  #b     
quarts of milk1 #e soda crackers1 rolled
 fine1 #e eggs1 #a small cup of butter1 
#a pint of stoned raisins1 #b nutmegs1  
#a large spoonful each of ground cloves 
and cinnamon4 ,sweeten to taste4 ,bake  
slowly six hours the day before using4  
,do not put the raisins in until it     
commences to thicken1 and stir          
occasionally the first two hours after  
the raisins are in4 ,before serving the 
next day1 set the tin in boiling hot    
water long enough before dinner to have 
it hot4 ,cold sauce4   ,blackberry      
,pudding4  ,take baker's bread and cut  
away the crusts1 butter1 and slice      
rather thick1 lay #a layer of bread and 
then cover with blackberries and some of
 the juice 7which has been stewed with a

 little sugar71 then more bread and more
 berries4 ,over the top throw a glass of
 wine4 ,serve with hard sauce4   ,rennet
 ,pudding4  ,buy a rennet from the      
butcher 7it is the stomach of a very    
young calf74 ,wash it thoroughly1 and   
cut it in small pieces4 ,put it in a    
quart jar1 and fill with sherry wine4   
,when wanted to use1 heat a quart of    
milk to blood-heat1 and put it in the   
dish in which it is to remain4 ,stir in 
#a tablespoon of the wine water1 grate a
 little nutmeg over the top1 and put in 
a cold place4 ,very good for invalids1  
and makes a nice dessert1 with fresh    
berries4   ,chocolate ,pudding4  #a pint
 milk1 #c sticks grated chocolate1 boil 
until thick1 then set away to cool1 #e  
eggs1 whites and yolks beaten           
separately1 #c tablespoons sugar1 beat  
sugar light with the yolks1 and to this 
add #a cup cracker flour1 #a teaspoon   
vanilla1 and the whites1 last4 ,put all 
this in the chocolate1 and let boil one 
and a half hours in a well-buttered     

form4 ,serve with whipped cream4        
,apricot or ,peach ,pudding4  ,butter a 
pan thoroughly and dust well with       
cracker flour1 and put a row of apricots
 or peaches on the bottom of the pan4   
,take #d eggs1 beaten together with a   
cup of powdered sugar4 ,beat in a pan of
 boiling water twenty minutes4 ,then add
 #a cup of flour1 #a lime or some lemon 
juice1 and #a teaspoon vanilla and a    
pinch of salt4 ,put this mixture over   
the apricots or peaches1 and bake three 
quarters of an hour4  ,illustration     
,,ice ,,cream4   ,ice ,cream4  #b quarts
 cream1 #a pound sugar2 flavor with     
vanilla4 ,let stand in freezer five     
minutes to become thoroughly cold4 ,to  
make it extra light1 beat the whites of 
#b eggs to a stiff froth1 and add just  
before the cream is frozen4 ,this should
 freeze in twenty minutes1 and will make
 one gallon of cream4   ,banana ,ice4   
#f bananas1 #c peaches1 #c lemons1 #a   
quart sugar1 #a quart boiling water4    
,pour hot water over the sugar and lemon

 juice1 and stir until it is dissolved4 
,when cool add peaches and bananas      
sliced thin1 and let stand two hours2   
then strain through fine sieve1 so      
nothing is left but liquid4 ,then       
freeze4   ,lalla ,rookh4  ,cut in small 
pieces stale sponge cake or lady        
fingers1 a few macaroons1 some ,french  
cherries and apricots 7glace71 and mix  
all together4 ,make a custard of #a     
quart milk and #f eggs1 and when cooked1
 reserve #a cupful for a sauce1 and add 
to the remainder #a_/d ounce of         
gelatine4 ,put the mixture of cake and  
fruit in an ice cream mold and strain   
the custard over it1 and place it in the
 freezer1 as you would ice cream4       
,,sauce4--,add to the cup of custard    
reserved #a_/b pint of whipped cream1   
and vanilla to taste4     ,,preserves   
,,and ,,jams4   ,orange ,marmalade--,no4
 #a4  ,to #a dozen oranges use #d       
lemons4 ,peel four oranges and boil the 
peel until you can run a wisp through   
it4 ,peel the others and divide all into

 sections2 remove the seeds and stringy 
parts1 and cut into small pieces4 ,grate
 the yellow rind of #b of the lemons and
 squeeze the juice of all1 which add to 
the orange pulp4 ,when the orange peel  
is tender1 remove the white part with a 
sharp knife1 and shred the yellow part  
very fine with scissors4 ,add this to   
the mixture and weigh1 and allow an     
equal weight of sugar4 ,boil the pulp   
ten minutes1 then add the sugar and boil
 thirty minutes 7a steady boil71        
stirring constantly1 as it burns very   
easily4   ,orange ,marmalade--,no4 #b4  
#d lemons1 #a dozen oranges1 #b pounds  
sugar1 #a quart water4 ,soak oranges and
 lemons in water over night1 previously 
slicing them in very thin1 small pieces4
 ,cook till soft4 ,after partially      
boiled away1 put in the sugar4 ,this    
quantity makes twelve or fourteen       
glasses4   ,fig ,jam--,no4 #a4  #b      
pounds figs1 #b oranges and #b lemons to
 each #b pounds of fruit4 ,use the juice
 of the oranges and lemons2 also the    

finest of the pulp and the rind of #a   
orange1 shredded1 as for marmalade4     
,boil the figs1 juice and rind for half 
an hour1 then add #a pound sugar to each
 #b pounds of figs1 and boil another    
half hour4 ,cover when hot4   ,fig      
,jam--,no4 #b4  #f pounds figs1 #c of   
sugar1 #b lemons1 sliced1 #a_/b cup     
sliced green ginger root4 ,boil three   
hours4   ,apricot ,jam4  ,pour boiling  
water on fruit2 peel and throw into cold
 water4 ,chop the blanched nuts of the  
stones and add to the fruit 7#b nuts to 
each pound74 ,cook half an hour2 add    
#c_/d pound sugar to #a of fruit1 and   
cook fifteen minutes4 ,put in bowls or  
glasses1 and seal air tight4   ,isabella
 ,grape ,jam4  ,boil grapes until       
tender1 then put through a sieve4 ,add  
#c_/d pound sugar to each pound of      
fruit4 ,then boil as for jelly4         
,currant ,jelly4  #a pound sugar to #a  
pint juice4 ,heat sugar in oven while   
the juice comes to a boil2 add sugar1   
and boil four or five minutes4          

,pineapple ,preserve4  ,pare and grate  
pineapples1 #c_/d pound sugar to #a     
pound fruit4 ,put fruit and sugar on    
together1 and when it comes to a boil   
let it cook twenty minutes4   ,preserved
 ,grapes4  ,eight pounds will make one  
dozen and a half tumblers4 ,to the      
grapes put an equal weight of sugar2    
then squeeze the pulp from the skin4    
,cook the pulp a few minutes and rub    
through a wine sieve to separate the    
seeds4 ,cook skins in the same water    
until soft 7if you have no water left in
 the kettle1 add some72 skim them out   
and put in sugar4 ,when it begins to    
cook put in pulp and skins1 and cook    
slowly until they jelly4 ,it should form
 a moderately stiff jelly4   ,brandy    
,peaches4  ,if possible procure ,morris 
,white peaches4 ,peel very carefully and
 throw into cold water to keep them     
white4 ,to #f pounds of fruit allow the 
same weight of sugar2 make a syrup of #b
 pounds of the sugar and cook peaches   
very slowly until tender4 ,lay them on a

 platter to cool4 ,then add the         
remainder of the sugar and make a rich  
syrup2 remove from fire and let it cool 
a little4 ,place the peaches in jars4   
,to every #b cups of syrup add #a of    
perfectly white brandy1 and pour over   
the peaches4  ,illustration             
,,pickles4   ,cucumber ,catsup4  #c     
medium-sized cucumbers grated1 but not  
peeled1 #a large onion grated1 #a       
tablespoon salt1 #c teaspoons white     
pepper1 #a tablespoon grated horse      
radish1 #a pint vinegar4 ,bottle for    
use4   ,tomato ,catsup--,no4 #a4  #a    
gallon tomatoes strained through a      
sieve1 #c tablespoons salt1 #c of ground
 mustard1 #a of allspice1 #a of cloves1 
#a of red pepper4 ,simmer slowly three  
or four hours4 ,let cool1 then add #a   
pint of vinegar and #a bottle brandy4   
,bottle and seal tight4   ,tomato       
,catsup--,no4 #b4  #b quarts skinned    
tomatoes1 #b tablespoons salt1 #b of    
black pepper1 #a of allspice1 #d pods   
red pepper or a little cayenne1 #b      

tablespoons mustard4 ,mix and rub these 
thoroughly together1 and stew them      
slowly in #a pint of vinegar three      
hours4 ,then strain the liquor through a
 sieve and simmer it down to one quart  
of catsup4 ,bottle and cork tight4      
,cucumber ,pickles4  ,soak the cucumbers
 in strong brine over night2 in the     
morning scald a few at a time in a      
little vinegar1 covering tight and      
stirring often4 ,as they are done1 put  
in bottles1 with one or two peppers in  
each one1 and pour over the following   
scalding vinegar and seal3 ,to #c quarts
 of vinegar add #d cups of sugar1 #a    
handful of white mustard seed1 #a of    
stick cinnamon1 half the quantity of    
whole cloves1 and a small piece of alum4
   ,sweet ,pickled ,figs4  ,to #g pounds
 of ripe figs make a syrup of #c pounds 
sugar1 #a quart vinegar1 a small handful
 of whole cloves1 and boil five minutes4
 ,remove and set away to cool4 ,the     
second day the syrup must be drained off
 and poured over figs boiling hot2 let  

them stand two days more1 drain off     
syrup and heat again4 ,just before it   
boils put figs in and let all boil up   
together4 ,put in air-tight jars4 ,sugar
 for sweet pickles should always be rich
 brown sugar4   ,sweet ,pickled         
,peaches4  #g pounds peaches1 #c pounds 
brown sugar1 #a quart vinegar1 #a ounce 
cinnamon2 #c cloves in each peach4 ,make
 the syrup and cook peaches till tender2
 boil down syrup and pour over the      
peaches4   ,sweet ,tomato ,pickle4  ,to 
#h pounds of tomatoes1 when skinned and 
cut in pieces1 add #d pounds sugar4     
,boil slowly until thick1 then add a    
scant quart of vinegar1 #a teaspoon each
 of ground mace1 cloves and cinnamon1   
and boil slowly again until thick4      
,watermelon ,pickle 7,sweet74  ,pare the
 melon1 cutting away all of red portion2
 cut in fancy shapes4 ,salt in weak salt
 and water over night4 ,in the morning  
rinse in cold water2 add lump of alum as
 big as a small egg to #a gallon cold   
water4 ,put the melon in the cold water 

and after it comes to a boil1 boil ten  
minutes4 ,to #g pounds melon1 #a quart  
cider vinegar1 #b ounces cassia buds or 
stick cinnamon1 #a ounce cloves1 #c     
pounds granulated sugar4 ,let this boil1
 then add fruit1 cook until clear and   
you think it is done2 seal up in jars   
and keep at least two weeks before      
using4   ,oil ,pickles4  #ajj small     
cucumbers1 #c pints small white onions4 
,slice all together and put layers of   
cucumbers and onions1 with salt between4
 ,let stand two hours1 and drain off the
 brine2 then add #a_/d cup each of white
 mustard seed1 white pepper and celery  
seed1 #b cups olive oil1 and alum size  
of a walnut1 dissolved in vinegar4 ,cool
 with vinegar and put in jars4          
,vermont ,pickles 7,cucumbers74  ,the   
first day make a brine strong enough to 
bear an egg1 and pour boiling hot on the
 pickles2 cover and let them stand      
twenty-four hours4 ,the second day drain
 from the brine and make alum water     
boiling hot to cover them well1 allowing

 a piece of alum the size of an egg to  
every hundred pickles4 ,cover tightly   
again for twenty-four hours4 ,the third 
day drain from the alum water and cover 
with boiling hot vinegar1 in which let  
them stand for one week4 ,then heat your
 vinegar boiling hot again1 and add the 
following spices1 etc41 to every        
hundred3 #a tablespoonful cloves1 #a of 
coriander seed1 #a of ginger root1 #b of
 cinnamon1 #b of celery seed1 #b of     
mustard seed1 #b of whole pepper seed1  
#a cup sugar1 #a of horse radish root1  
sliced fine4 ,put a layer of oak leaves 
in the bottom of your firkin1 or jar1   
then a layer of pickles and spices1 then
 leaves again1 and so on until full1    
covering the top with the leaves1 and   
pouring the boiling vinegar over all4   
,they will be ready to use in two weeks1
 and will keep two years4 ,the oak      
leaves are very essential for their     
astringent qualities4   ,tomato ,soy4   
,cut green tomatoes in slices1 and to   
every #af pounds add #d quarts vinegar1 

#e pounds sugar1 #a_/b pound white      
mustard seed1 a teacup of flour of      
mustard1 mixed with a little vinegar1   
#a-a_/b pound onions1 cut very fine1    
#a_/b ounce of mace1 #b of cinnamon1 #a 
of allspice1 #a_/b ounce of cloves1 #e  
of salt1 #a_/d pound of black pepper1   
#a_/d pound of celery seed4 ,grind up   
all the spices except the celery and    
white mustard4 ,put all in a kettle and 
boil for one hour and a half4   ,peach  
,chutney4  #f pounds peaches1 #b of     
sugar1 #a of raisins1 #a_/b of salt1    
#a_/b of green ginger1 #a_/d of mustard 
seed1 #a_/d of red chilies1 #b quarts   
vinegar4 ,pare and slice peaches2 stew  
until soft in #a quart vinegar4 ,boil   
sugar and the other quart of vinegar    
into a syrup2 add the seedless raisins  
chopped fine2 mustard seed washed1 dried
 and crushed2 when dry1 chopped chilies 
without the seeds1 chopped ginger1 salt 
and a little garlic4 ,boil all together 
twenty minutes4 ,a very fine sauce4     
,cucumber ,sauce4  ,wash #c medium-sized

 cucumbers2 grate peel and all and pour 
off some of the extra liquid4 ,add #a   
tablespoon each of white pepper1 salt   
and horse radish2 lastly add #a_/b pint 
of vinegar4 ,this is very nice1 and will
 keep any length of time4  ,illustration
     ,,gentlemen',s ,,corner4           
,champagne ,punch4  ,to the juice of #bj
 lemons add #a pound powdered sugar4 ,to
 every quart of this solution add #a    
quart rum1 #a of brandy1 #a of          
champagne4 ,dilute with ice to suit the 
taste4 ,this is extra fine4   ,a        
,delicious ,punch4  #a bottle ,,xxx     
brandy1 #a bottle port wine1 #a bottle  
,jamaica rum1 #a bottle tea 7oolong the 
best71 juice of #h lemons1 rinds of #b1 
#a_/b bottle curacao1 #c cups fine      
sugar1 put lemons1 rinds1 sugar and tea 
together1 and strain2 add to the liquor2
 bottle4 ,the above is called the stock4
 ,to each bottle of the stock add #c    
bottles of soda and about #e pounds of  
ice4 ,imported liquors should be used4  
,this is enough for twenty people4      

,fort ,mc,dowell ,egg ,nog4  #a egg and 
about #a_/b pint of milk to each person4
 ,a teacup of sugar to every quart of   
milk1 and #a_/b pint of best brandy4    
,beat the yolk1 add the sugar1 and beat 
till it is a froth like cake2 then add  
the brandy1 then the beaten whites1 then
 the milk4 ,whipped cream in place of   
the milk is very nice1 or half in half4 
,the whites of the eggs should be well  
beaten4   ,loyal ,legion ,punch4  #c    
gallons whiskey1 #a pint ,santa ,croix  
rum1 #a pint cordial1 #ajj limes1 #a    
dozen oranges1 sliced1 #a dozen lemons1 
sliced1 #c cans pine apples1 #aj pounds 
sugar1 #c bottles champagne 7added when 
served74  ,the above is for #ajj        
persons4 ,smaller quantities in same    
proportion4   ,state of ,schuylkill     
,punch4  7,a ,punch of ,colonial ,days47
  #a quart of lemon or lime juice1 #a   
quart of brandy1 #b quarts of ,jamaica  
rum1 #i quarts of water and ice1 #a_/d  
pint of peach brandy1 #c-a_/b pounds of 
sugar4 ,dissolve the sugar in a little  

water1 add the lemon juice1 then the    
liquor and also #b quarts of water and a
 large piece of ice4 ,let this brew two 
hours or more4  ,this will make about   
#ac to #ae quarts4 ,smaller quantities  
in same proportion4  ,illustration      
,,candies ,,and ,,nuts4   ,almond       
,creams1 ,walnut ,creams1 ,chocolate    
,creams4  ,to the white of #a egg add an
 equal quantity of cold water1 stir in  
#a pound confectioner's sugar1 flavor   
with vanilla1 and stir with the hand    
until fine1 then mold into small balls1 
and drop into melted chocolate4 ,for    
walnut creams1 make cream as above1 and 
mold into larger balls1 placing #a_/b an
 ,english walnut on either side4 ,also1 
for almond creams1 the same cream as    
above1 and cover the blanched almonds   
with it1 forming them into balls and    
rolling them in granulated sugar4       
,chocolate ,creams4  #a cup water to #c 
of white sugar1 boil till it thickens   
when dropped in cold water1 put ,baker's
 unsweetened chocolate in a bowl without

 water1 and place it in a pan of water  
upon the stove4 ,when the sugar is ready
 for removal1 turn it upon a marble     
slab1 stir till it becomes thick1 then  
knead till stiff enough to form into    
balls4 ,place on a plate till cold4     
,drop the balls in the chocolate1 and   
remove with a fork to a sheet of        
buttered paper4   ,chocolate ,caramels4 
#a cup molasses1 #b of sugar1 #a of     
milk1 #a_/d pound chocolate4 ,boil      
twenty minutes4   ,huyler's ,caramels4  
#a_/b package of ,baker's unsweetened   
chocolate1 #b pounds brown sugar1 #a cup
 milk1 #a tablespoon butter1 #a of      
molasses4 ,boil till brittle4 ,pour in  
pans and cut in squares4   ,molasses    
,candy4  #b-a_/b cups molasses1 #a of   
sugar1 #a tablespoon vinegar1 a piece of
 butter the size of a walnut4 ,boil     
twenty minutes briskly and constantly1  
stirring it all the time4 ,pull until   
white4   ,cocoanut ,candy4  #a_/b pound 
sugar1 #b tablespoons water1 boil1 #a_/b
 pound grated cocoanut4 ,stir till      

boiled to a flake4 ,put in buttered     
tins1 and cut in squares1 when cold4    
,cream ,candy4  #a pint granulated      
sugar1 #a_/b pint water1 #a tablespoon  
vinegar4 ,boil as molasses candy1 but do
 not stir4 ,work in vanilla as you pull 
it4   ,nut ,candy4  #b cups sugar1 #a_/b
 cup milk4 ,boil ten minutes1 then beat 
till white1 adding nuts and vanilla4    
,spread on tins to cool4 ,cut in        
squares4   ,peppermints4  #c cups sugar1
 #c_/d cup butter4 ,boil together seven 
or eight minutes4 ,remove from the fire1
 and stir in #a_/h teaspoon cream       
tartar1 #a_/d drachm of oil of          
peppermint4 ,beat until cool enough to  
drop on buttered plates1 the size of a  
dollar4   ,vinegar ,candy4  #b-a_/b cups
 sugar1 #a-a_/b of water1 #a_/b of      
vinegar4 ,do not stir4 ,cool quickly and
 pull4   ,butter ,scotch4  #a cup       
molasses1 #a of brown sugar1 #a_/b of   
butter4 ,when nearly done1 add a little 
grated nutmeg1 and if wished to be      
pulled1 a pinch of soda4   ,corn ,candy4

  ,pop the corn1 pick out all that is   
good1 and pound it a little1 just enough
 to crack it4 ,boil about #b teacups of 
molasses and a little sugar1 with a     
piece of butter1 size of a walnut4 ,then
 7when the mixture is boiled about as   
much as for candy71 stir in the corn1   
and pour into buttered tins4   ,orange  
,drops4  ,grate the rind of #a orange   
and squeeze the juice1 taking care to   
reject the seeds4 ,add to this a pinch  
of tartaric acid1 then stir in          
confectioner's sugar till it is stiff   
enough to form in balls the size of a   
small marble4   ,honey ,candy4  #c cups 
sugar1 #a of water1 #c tablespoons      
honey4 ,boil till fit for pulling4      
,taffy--,no4 #a4  #a_/b pound chocolate1
 cut fine1 #b cups sugar1 #b of         
molasses1 #a_/b cup milk1 piece of      
butter the size of an egg1 flavoring4   
,boil twenty minutes4 ,cool and mark off
 in squares just before it is cold4     
,taffy--,no4 #b4  #f cups white sugar1  
#a of vinegar1 #a of water4 ,boil       

one-half hour without stirring4 ,when   
done1 stir in #a tablespoon butter and  
#a teaspoon soda1 dissolved in hot      
water4 ,season with vanilla1 and pull4  
,everton ,taffy4  #a-a_/b pounds brown  
sugar1 #c ounces butter1 #a-a_/b        
tea-cups cold water4 ,boil all together1
 with the rind of #a lemon1 adding      
juice1 when done4   ,salted ,almonds4   
,first shell1 then pour boiling water   
over them1 remove skins1 put in         
baking-pan with small pieces of butter1 
stir frequently with spoon1 just before 
brown1 sprinkle with salt1 and when     
brown remove from oven4   ,salted       
,almonds1 with ,oil4  ,first blanch the 
almonds1 then throw them1 a few at a    
time1 into a sauce-pan of boiling       
sweet-oil2 as soon as brown enough1 take
 them out and put them on brown paper to
 absorb the surplus oil2 sprinkle with  
salt4     ,,index4     ,,bread--        
,apple ,biscuit1 #da     ,breakfast     
,gems1 #ci     ,brown ,bread--,no4 #a1  
#cg                ,no4 #b1 #cg         

,no4 #c1 #cg     ,buns1 #dj     ,coffee 
,cake1 #ci     ,corn ,bread--,no4 #a1   
#ch               ,no4 #b1 #ch          
7rice71 #ci     ,corn ,meal ,muffins1   
#ci     ,english ,muffins1 #ch          
,french ,rolls1 #dj     ,graham ,rolls1 
#dj     ,hominy ,cake1 #da              
,huckleberry ,cake1 #da                 
,muffins--,no4 #a1 #cg             ,no4 
#b1 #ch             7raised71 #ch       
,parker ,house ,rolls1 #dj     ,rice    
,bread1 #ci     ,waffles1 #da           
,,breakfast ,,dishes--     ,bananas1 #ab
     ,baked ,beans1 #ac          ,eggs1 
#aa          ,peppers1 #ab     ,eggs 7au
 miron71 with ,asparagus1 #ab     ,fish 
,balls1 #ac     ,omelet1 ,baked--,no4   
#a1 #aa                  ,no4 #b1 #aa   
,bread1 #aa            ,corn1 #ab       
,potatoes1 with ,cheese1 #ac            
,vermicelli1 #ac    ,,cake--     ,almond
 ,drop ,cake1 #dc     ,angel ,cake1 #dc 
,apple ,cake 7in layers71 #dg     ,bread
 ,cake1 #ee     ,chocolate ,cake--,no4  
#a1 #de                   ,no4 #b1 #de  

,no4 #c1 #df              ,loaf ,cake1  
#df              ,caramel ,cake1 #df    
,coffee ,cake1 #ec     ,cold ,water     
,cake1 #di     ,cookies1 ,boston1 #ec   
,fruit1 #ec             ,molasses1 #ed  
,hearts and ,rounds1 #ed                
,hermits1 #ec             ,rich1 #ed    
,scotch1 #ec     ,cream ,cakes--,no4 #a1
 #dc                ,no4 #b1 #dc        
,no4 #c1 #dd           ,puffs1 #dd      
,crullers1 #ed     ,dark ,cake1 #eb     
,delicious ,cake1 #dh     ,doughnuts1   
#ed     ,feather ,cake1 #dh     ,federal
 ,cake1 #ej     ,fruit ,cake--,no4 #a1  
#eb               ,no4 #b1 #eb          
,gingerbread1 #ee             ,molasses1
 #ee             ,no4 #a1 #ee           
,no4 #b1 #ee             ,sugar1 #ee    
,gold ,cake1 #di     ,harrison ,cake1   
#ej     ,ice ,cream ,cake1 #dd          
,jelly 7for cake71 #dg     ,lemon ,honey
 7for cake71 #ef     ,lemon or ,orange  
,jelly ,cake1 #df     ,lincoln ,cake1   
#ej     ,marble ,cake1 #di     ,molasses
 ,plum ,cake1 #ea     ,one1 ,two1       

,three1 ,four ,cake1 #ea     ,plain     
,spice ,cake1 #eb     ,pound ,cake1 #ej 
,pound ,sponge ,cake1 #ej     ,pork     
,cake1 #ee     ,quick ,icing 7for cake71
 #ef     ,rose ,cake1 #dh     ,silver   
,cake1 #di     ,snow ,cake--,no4 #a1 #dh
              ,no4 #b1 #dh     ,snow    
,tea ,cakes1 #eb     ,sponge ,cake--,no4
 #a1 #ea                ,no4 #b1 #ea    
,sponge ,cake1 ,aunt ,sharlie's1 #ej    
,sponge ,cake to roll1 #ea     ,sunshine
 ,cake--,no4 #a1 #dg                    
,no4 #b1 #dg     ,victoria ,cake1 #ej   
,white ,cake1 #dh     ,white ,cake 7a   
delicious71 #dh     ,white ,mountain    
,cake1 #di    ,,candies ,,and ,,nuts--  
,almond1 ,walnut or ,chocolate ,creams1 
#hg     ,butter ,scotch1 #hi            
,chocolate ,creams1 #hg     ,caramels1  
,chocolate1 #hg              ,huyler's1 
#hh     ,cocoanut ,candy1 #hh     ,cream
 ,candy1 #hh     ,corn ,candy1 #hi      
,honey ,candy1 #hi     ,molasses ,candy1
 #hh     ,nut ,candy1 #hh     ,orange   
,drops1 #hi     ,peppermints1 #hh       

,taffy--,no4 #a1 #ij           ,no4 #b1 
#ij           ,everton1 #ij     ,vinegar
 ,candy1 #hi     ,salted ,almonds1 #ij  
,salted ,almonds 7with oil71 #ij        
,,creams--     ,banana ,cream1 #fj      
,bavarian ,cream with ,peaches1 #fa     
,champagne ,jelly1 #fa     ,charlotte   
,russe1 #fa     ,coffee ,bavarian1 #fj  
,coffee ,jelly1 #fa     ,duchess1 #ei   
,lemon1 #fj     ,pineapple1 #ei         
,russian1 #ei     ,spanish1 #fj         
,,entrees--     ,beef ,loaf1 #ba        
,roll1 #ba     ,cheese ,sticks--,no4 #a1
 #bf                  ,no4 #b1 #bf      
,chicken ,terrapin--,no4 #a1 #ai        
,no4 #b1 #ai                     ,no4   
#c1 #ai           for ,lunch1 #bj       
7pressed71 #bj     ,canapie ,lorenzo1   
#bb     ,crab ,creole1 #bb              
,cutlets1 #bb         ,deviled1 #ba     
to fry soft-shelled1 #ba     ,meat      
,salad1 #be     ,oysters1 baked in the  
shell1 #bc     ,oysters1 ,curried1 #bd  
,fancy ,roast1 #bd     ,shrimp ,stew1   
#bc     ,sweet ,breads1 #be             

,terrapin ,stew1 #bc     ,veal ,loaf1   
#be     ,welsh ,rare-bit--,no4 #a1 #be  
,no4 #b1 #be    ,,fish--     ,brown     
,fish ,chowder1 #ag     ,finnan         
,haddies1 #af     ,fish a la ,creme1 #ae
     ,norwegian ,fish ,dish1 #ae        
,stuffed ,smelt1 #af    ,,ice ,,cream-- 
,ice ,cream1 #gc     ,banana1 #gc       
,lalla ,rookh1 #gc    ,,meats--         
,boiled ,ham1 #bg     ,calves ,head     
,stew1 #bg     ,chops and ,tomato       
,sauce1 #bg     ,kidney ,stew1 #bh      
,sheep's ,tongue1 #bh     ,spanish      
,recipe for ,cooking ,tongue1 #bh       
,chestnut ,stuffing for ,quail1 #bi     
,stuffings for ,turkeys1 #bi            
,,pickles--     ,cucumber ,catsup1 #gi  
,sauce1 #hc             ,pickles1 #gi   
,oil ,pickles1 #ha     ,peach ,chutney1 
#hb     ,sweet ,pickled ,figs1 #hj      
,peaches1 #hj                 ,tomatoes1
 #hj                 ,watermelon1 #ha   
,tomato ,catsup--,no4 #a1 #gi           
,no4 #b1 #gi     ,tomato ,soy1 #hb      
,vermont ,pickles1 #ha    ,,pies--      

,lemon or ,orange 7plain71 #eh          
7rich71 #eh           ,tarts1 #eh       
,mince ,meat1 #eg     ,mock ,mince      
,meat--,no4 #a1 #eg                     
,no4 #b1 #eg     ,puff ,paste1 #eg      
,,preserves ,,and ,,jams--     ,apricot 
,jam1 #gf     ,brandy ,peaches1 #gg     
,currant ,jelly1 #gf     ,fig ,jam--,no4
 #a1 #ge            ,no4 #b1 #gf        
,isabella ,grape ,jam1 #gf     ,orange  
,marmalade--,no4 #a1 #ge     ,orange    
,marmalade--,no4 #b1 #ge     ,pineapple 
,preserve1 #gf     ,preserved ,grapes1  
#gg    ,,puddings--     ,apple ,dumpling
 7baked71 #fi          ,puddings1 #fi   
,pan-dowdy1 #gj          ,sago1 #gj     
,souffle1 #fi     ,apricot or ,peach1   
#gb     ,batter1 #fd     ,blackberry1   
#ga     ,boston ,thanksgiving1 #ga      
,burlington1 #fc     ,chocolate1 #gb    
,cracker1 #ff     ,delmonico1 #ff       
,english ,plum--,no4 #a1 #fg            
,no4 #b1 #fh     ,fig1 #fc     ,indian1 
#ff     ,kiss1 #fd     ,lemon ,bread1   
#ff     ,orange ,float1 #fd     ,pancake

 with ,fruit1 #fc     ,plain ,plum1 #fh 
,poor ,man's1 #fe     ,poor ,man's      
,rice1 #ff     ,rennet1 #ga     ,snow1  
#ff     ,sponge1 #gj     ,strawberry    
,custard1 #fd     ,suet--,no4 #a1 #fe   
,no4 #b1 #fe          ,no4 #c1 #fe      
,tapioca ,cream1 #fi    ,,punches--     
,champagne1 #he     ,delicious1 #he     
,fort ,mc,dowell ,egg ,nog1 #he         
,loyal ,legion1 #hf     ,state of       
,schuylkill1 #hf    ,,salads--          
,boiled ,salad ,dressing1 #ca           
,clayton's ,celebrated ,salad ,dressing1
 #ca     ,dressing for ,cold ,slaw1 #ca 
,salad ,dressing1 #cb     ,tomato       
,salad1 #cb    ,,soups--     ,asparagus1
 #h     ,bean1 #e     ,black ,bean1 #e  
,beef1 #d     ,bisque1 #d     ,bouillon1
 #c     ,caramel1 for ,coloring1 #i     
,celery1 #f     ,cream of ,celery1 #f   
,mock ,bisque1 #e     ,mushroom1 #g     
,ox-,tail1 #g     ,pea1 ,green1 #f      
,pea1 ,grandmother ,sawtelle's1 #f      
,pea1 ,split1 #e     ,potato1 #h        
,soup a la ,minute1 #i     ,soupe a     

l',ognon1 #h     ,tomato1 without stock1
 #d            ,milk1 #d                
,,vegetables--     ,artichokes1 boiled1 
#cd                stuffed1 #cd         
,celery ,root1 #cd     ,carrots1 stewed1
 #cd     ,new ,england ,corn ,pudding1  
#cd     ,potatoes in ,cases1 #cc        
,baked ,cream1 #cc                      
,escalloped1 #cc     ,peppers1          
stuffed--,no4 #a1 #cf                   
,no4 #b1 #cf     ,tomatoes1             
stuffed--,no4 #a1 #ce     ,tomatoes1    
stuffed--,no4 #b1 #ce     ,squash and   
,corn1 #ce  ,illustration           99  
99      99      99      99      99      
,transcriber's ,note   ,the following   
errors were corrected4    ,page ,error  
#ai   chicken cut into dice changed to  
chicken cut into dice2   #ai   #c       
hard-boiled eggs changed to #c          
hard-boiled eggs2   #bg   cook slowl4y4 
changed to cook slowly4   #cc   it to   
protude changed to it to protrude   #de 
,,filling changed to ,,filling4   #df   
,,frosting changed to ,,frosting4   #df 

,,filling44 changed to ,,filling4   #ic 
,sheeps ,tongue changed to ,sheep's     
,tongue   #id   ,souffle1 changed to    
,souffle1  ,the following words were    
inconsistently spelled or hyphenated3   
dessert-spoon _/ dessertspoon           
sauce-pan _/ saucepan   tea-cup _/      
teacup   tea-cups _/ teacups