,,twenty-,,five ,,cent ,,dinners ,,for ,,families ,,of ,,six4 ,,by ,,juliet ,,corson1 ,superintendent of the ,new ,york ,cooking ,school4 ,,author ,,of ,,the ,,cooking ,,manual1 ,,our ,,household ,,council1 ,,the ,,bill ,,of ,,fare1 ,,with ,,accompanying ,,receipts ,,and ,,estimated ,,cost1 ,a ,,text-,,book ,,for ,,cooking ,,schools1 ,,fifteen-,,cent ,,dinners ,,for ,,workingmen',s ,,families1 ,,etc4 ,,thirteenth ,,edition1 ,,revised ,,and ,,enlarged4 ,,new ,,york3 ,,orange ,,judd ,,company1 #bde ,,broadway1 #ahgi4 ,copyright by ,,juliet ,,corson1 #ahgh4 ,all ,rights ,reserved4 ,,preface ,,to ,,the ,,revised ,,and ,,enlarged ,,edition4 ,during the time that this little book has been a candidate for public favor1 it has attained a success far beyond the expectations of its most sanguine advocates2 and in issuing this revised and enlarged edition the author returns her sincere thanks to both press and public1 who have so substantially seconded her efforts for culinary reform4 ,in this edition an additional chapter has been devoted to the preparation of fruit for dessert1 with special reference to the needs of ,american housewives4 ,most ,american ladies prepare fruit for table use either by canning it1 or making it into rich and expensive preserves2 while both of these methods are palatable1 and available for winter use1 the receipts given in the closing chapter will provide a welcome variety for serving fresh fruits at the table1 and will tend to increase the healthy consumption of those abundant and excellent domestic productions1 while they cannot fail to decrease the deplorable prevalence of that objectionable national compound1 the pie4 ,recent investigations concerning retail prices in different sections of the country confirm the author in the estimate of cost given in this work2 in certain localities some of the articles quoted are more expensive1 while others are cheaper2 but the average is about equal4 ,,preface4 ,,to ,,economical ,,housewives3 ,the wide publicity which the press in different sections of the country has given to my offer to show workingpeople earning a dollar and a half1 or less1 per day1 how to get a good dinner for fifteen cents1 has brought me a great many letters from those who earn more1 and can consequently afford a more extended diet4 ,in response to their requirements ,i have written this book1 which ,i hope will be found servicable in that middle department of cookery it is designed to occupy1 where we begin to look for more than the absolute necessaries of life2 it is a practical guide to the economical1 healthful1 and palatable preparation of food1 and will serve to show that it is possible to live well upon a very moderate income4 ,it is necessary to repeat in this book some of the directions given in the work on ,,fifteen ,,cent ,,dinners2 but ,i hope their reappearance will be pardoned on the ground of their usefulness1 and also because the first book will fail to reach many for whom this one is intended4 ,the cheapest kinds of food are sometimes the most wholesome and strengthening2 but in order to obtain all their best qualities we must know how to choose them for their freshness1 goodness1 and suitability to our needs4 ,that done1 we must know how to cook them1 so as to make savory and nutritious meals instead of tasteless or sodden messes1 the eating whereof sends the man to the liquor shop for consolation4 ,good food1 properly cooked1 gives us good blood1 sound bones1 healthy brains1 strong nerves1 and firm flesh1 to say nothing of good tempers and kind hearts4 ,these are surely worth a little trouble to secure4 ,the first food of nearly all living creatures is milk1 the only entire natural food2 that is1 the only food upon which health and strength can be sustained for any length of time1 without using any other nourishment4 ,for this reason it is the best food you can give the children if you must restrict their diet at all2 and it is also a valuable addition to the food of grown persons4 ,while this fact about milk is settled1 it is generally acknowledged by people who study the subject that we thrive best on a variety4 ,we get warmth and strength from fat meat1 wheat1 rye1 barley1 rice1 milk1 sugar1 fruit1 peas1 beans1 lentils1 macaroni1 and the roots of vegetables2 we gain flesh from lean meat1 unbolted flour1 oatmeal1 eggs1 cheese1 and green vegetables2 and1 if we want to think clearly1 we must use fish1 poultry1 the different grains1 and a good variety of fruit and vegetables4 ,the food most generally in use among the masses is just that which meets their requirements4 ,no hungry man will spend money for what he knows will not satisfy his appetite1 and a natural appetite may always be trusted4 ,for that reason the receipts given in this book treat of the articles in common use1 with the exception of lentils and macaroni1 which are foods that ,i earnestly beg all to try4 ,in meals made up of bacon1 potatoes and bread1 of corned beef and cabbage1 and of pork and beans1 there exists an equal and sufficient amount of nourishment2 but if other dishes are added to these1 the variety will result in better general health and contentment4 ,if we were to live day after day on rice1 bread1 potatoes1 or any one other article of food1 we would not long be strong enough for any kind of work4 ,in matters of diet variety is not only the spice of life1 it is the necessity4 ,in estimating cost1 ,i have naturally supposed that the family consists of father1 mother1 and children of different ages1 and not of six adults2 for them the quantities given would1 of course1 be insufficient4 ,i allow a meat dinner every day2 but in order to have this the meat itself must generally be used one day1 with bread or vegetables1 and the next day the breakfast must be the broth or juice of the meat1 which1 if prepared according to my directions1 will afford equal nourishment4 ,i wish to call your attention to the following important fact4 ,the hardy and thrifty working classes of ,france1 the country where the most rigid economy in regard to food is practised1 never use tea or coffee for breakfast1 and seldom use milk4 ,their food and drink is ,,broth4 ,not the broth from fresh meat1 for they do not often eat that2 but that which is made from vegetables1 and perhaps a bit of bacon or salt pork4 ,if you will reflect on the reasons ,i give in the next chapter for boiling food1 instead of roasting or baking it1 you will learn two important lessons in economy1 namely3 that boiling saves at least one fourth the volume of food1 and that the broth which is produced1 when properly managed1 always gives the foundation for another meal4 ,you should always bear in mind that the object of cooking is to soften and disintegrate food1 so that it can be easily masticated2 and to expand it1 so as to present a large surface to the action of the digestive organs4 ,in this connection you must open your eyes to certain physiological facts if you want your food to agree with you4 ,i shall not tell you more1 and perhaps not so much1 as you ought to know1 and to teach your children4 ,in calculating the cost of the receipts ,i give you1 ,i have used the retail prices asked in ,washington market1 and in ordinary grocery stores1 at this season of the year2 the average is about the same as that of past years1 and probably will not change much2 so that ,i believe ,i have not placed too low an estimate upon them4 ,at the first glance it may seem impossible to buy healthy meat at the prices ,i give1 but you must remember that ,i speak of the good second quality of meat1 and that the marketing must be done with economy1 and in low-priced localities4 ,it can be done1 for ,i have done it myself4 ,go to packing houses1 and provision stores1 for meats2 to ,german green-groceries for vegetables1 and fruit2 and to speciality stores1 for butter1 sugar1 tea1 et cetera4 ,in conclusion ,i only have to say that ,i hope my little book will be useful to every one who consults it4 ,,juliet ,,corson4 ,new ,york ,cooking ,school4 ,,daily ,,bills ,,of ,,fare ,,for ,,one ,,week4 ,breakfast3 ,johnny ,cake1 #e2 ,cocoa1 #f2 ,broiled ,herring1 #e4 #af ,,monday ,dinner3 ,chicken ,soup with ,rice1 #e2 ,fried ,chicken and ,potatoes1 #ce4 #dj #ge ,supper3 ,tea1 #c2 ,broiled ,kidneys1 #aj2 ,rice ,bread1 #f4 #ai ,breakfast3 ,pulled ,bread1 #c2 ,coffee1 #f2 ,macaroni1 ,farmers' ,style1 #aj4 #ai ,,tuesday ,dinner3 ,broth and ,brewis1 #e2 ,stewed ,beef with ,norfolk ,dumplings1 #ai4 #bd #fb ,supper3 ,tea1 #c2 ,peas ,pudding1 #aj2 ,bread1 #f4 #ai ,breakfast3 ,biscuit1 #f2 ,cocoa1 #f2 ,codfish ,steaks1 #ae4 #bg ,,wednesday ,dinner3 ,spinach ,soup1 #ae2 ,gammon ,dumplings and ,potatoes1 #ae4 #cj #gf ,supper3 ,tea1 #c2 ,baked ,beans1 #aj2 ,potato ,bread1 #f4 #ai ,breakfast3 ,breakfast ,rolls1 #f2 ,cocoa1 #f2 ,stewed ,pig's ,kidneys1 #aj4 #bb ,,thursday ,dinner3 ,macaroni with ,white ,sauce1 #aj2 ,brain and ,liver ,pudding1 with potatoes1 #ah4 #bh #fi ,supper3 ,tea1 #c2 ,rice1 ,japanese ,style1 #aj2 ,bread1 #f4 #ai ,breakfast3 ,indian ,cakes1 #e2 ,coffee1 #f2 ,vegetable ,porridge1 #ae4 #bf ,,friday ,dinner3 ,thick ,pea ,soup1 #f2 ,fish and ,potato ,pudding1 #ae4 #ba #ff ,supper3 ,tea1 #c2 ,fried ,beans1 #aj2 ,rice ,bread1 #f4 #ai ,breakfast3 ,biscuit1 #f2 ,cocoa1 #f2 ,rice1 ,milanaise ,style1 #aj4 #bb ,,saturday ,dinner3 ,mutton ,broth1 with ,barley1 #c2 ,epigramme of ,lamb1 #af2 ,potatoes1 #c4 #bb #eh ,supper3 ,tea1 #c2 ,polenta1 #e2 ,potato ,bread1 #f4 #ad ,breakfast3 ,toast1 #f2 ,fried ,lentils1 #aj2 ,coffee1 #f2 ,oatmeal ,porridge1 #h4 #cj ,,sunday ,dinner3 ,roast ,fowl and ,baked ,potatoes1 #ch2 ,half-pay ,pudding1 #bj4 #eh #a4ai ,supper3 ,german ,potatoes1 #aj2 ,cream ,rice ,pudding1 #ae2 ,bread1 #f4 #ca ,,total4 #e4be ,,contents ,,chapter ,i4 ,marketing4 ,,page4 ,composition and nutritive value of ,meat1 ,blood1 and ,bones--,how to choose ,meat--,beef--,mutton--,lamb--,veal--,po rk--,poultry--,game ,birds--,fish--,vegetables--,fruit #aj ,,chapter ,,ii4 ,how to ,cook1 ,season1 and ,measure4 ,effect of different methods of cooking--,roasting or ,baking--,broiling--,boiling and ,stewing--,frying--,cooking ,salt and ,smoked ,meats--,seasoning ,food--,dried ,celery and ,parsley--,dried ,herbs--,table ,sauce--,celery ,salt--,spice ,salt--,lemon1 ,orange1 and ,vanilla ,tinctures--,table for ,measuring ,food #af ,,chapter ,,iii4 ,beverages4 ,tea--,coffee--,cocoa and ,chocolate--,beer--,barley ,water--,milk--,lime ,water #bj ,,chapter ,,iv4 ,bread1 ,macaroni1 and ,rice4 ,comparative price and nutritive value of different kinds of bread--,homemade ,bread--,rice ,bread--,potato ,bread--,pulled ,bread--,bread made with ,baking ,powder--,breakfast ,rolls--,tea ,biscuit--,nutritive value of ,macaroni--,macaroni ,farmers' ,style--,macaroni with ,broth--,macaroni with ,white ,sauce--,macaroni with ,cheese--,macaroni ,milanaise ,style--,macaroni with ,tomato ,sauce--,tomato ,sauce--,rice--,rice ,panada--,boiled ,rice--,rice ,milanaise ,style--,rice ,japanese ,style #bd ,,chapter ,v4 ,soup4 ,nutritive value of ,soup--,general directions for making ,soup--,scotch ,broth without ,meat--,pea ,soup--,thick ,pea ,soup--,bean ,soup--,lentil ,soup--,onion ,soup--,spinach ,soup--,francatelli's ,vegetable ,soup--,vegetable ,porridge--,rice ,milk--,fish ,soup--,fish ,chowder--,mutton ,broth--,veal ,broth--,white ,broth--,cream ,soup--,beef ,broth--,norfolk ,dumplings--,meat ,brewis #ca ,,chapter ,,vi4 ,peas1 ,beans1 ,lentils1 and ,maize4 ,value of ,leguminous ,vegetables for ,hard ,workers--,oatmeal and ,peas--,peas-,pudding--,peas and ,bacon--,baked ,peas--,peas and ,onions--,baked ,beans--,stewed ,beans--,fried ,beans--,beans and ,bacon--,boiled ,lentils--,stewed ,lentils--,fried ,lentils--,indian ,corn ,meal--,polenta--,cheese ,pudding--,hasty ,pudding--,johnny ,cake--,indian ,cakes--,indian ,bread--,boiled ,indian ,pudding--,baked ,indian ,pudding #ch ,,chapter ,,vii4 ,cheap ,fish and ,meat ,dinners4 ,nutritive value of ,fish--,pickled ,fish--,london ,fried ,fish--,fish and ,potato ,pie--,fish ,pudding--,fish and ,potato ,pudding--,codfish ,steaks--,red ,herrings with ,potatoes--,cheap ,meats--,sheeps' ,head ,stew--,oxtail ,stew--,beef ,pie--,baked ,heart--,stewed ,kidneys and ,potatoes--,pig's ,kidneys--,kidney ,pudding--,gammon ,dumpling--,bacon and ,apple ,roly-poly--,mutton and ,onions--,pork and ,onions--,veal and ,rice--,irish ,stew--,sheep's ,haslet--,baked ,pig's ,head #dc ,,chapter ,,viii4 ,sunday ,dinners4 ,economy of ,combination ,dishes--,roast ,fowl--,forcemeat or ,stuffing--,chicken ,gravy--,fried ,chicken--,frying ,batter--,chicken ,broth--,new ,york ,cooking ,school ,fricassee--,suet ,dumplings--,rabbit ,curry--,rabbit ,pie--,pickled ,shad--,pork ,pie--,pork ,chops--,roast ,pork and ,apples--,stewed ,sausage--,german ,potatoes--,brain and ,liver ,pudding--,broiled ,kidneys--,tripe1 ,curry1 and ,rice--,liver ,polenta--,a la ,mode ,beef--,meat ,patties--,boiled ,mutton--,mutton rechauffe--,mutton ,kromeskys--,plain ,frying ,batter--,epigramme of ,lamb--,roast ,veal--,forcemeat for ,veal--,blanquette of ,veal--,veal and ,ham ,patties #ej ,,chapter ,,ix4 ,cheap ,puddings1 ,pies1 and ,cakes4 ,comparative nutritive value of ,puddings1 ,pies1 and ,cakes--,swiss ,pudding--,cream ,sauce--,college ,puddings--,cream ,rice ,pudding--,half-pay ,pudding--,bread ,pudding--,cup ,custards--,fruit ,dumpling--,apple ,dumplings--,baked ,apple ,dumplings--,lemon ,dumplings--,rice ,croquettes--,fruit ,tarts--,rice ,cake--,rock ,cakes--,caraway ,cake--,soft ,gingerbread--,sweet ,biscuits #fb ,,chapter ,x4 ,dessert ,dishes4 ,directions for making cheap and enjoyable delicacies from ,fruit--,apple ,black ,caps--,apple ,snow--,apple ,cakes--,cherry ,cheese--,candied ,cherries--,currant ,salad--,iced ,currants--,compte of ,damsons--,stuffed ,dates--,stewed ,figs--,compte of ,gooseberries--,gooseberry ,cheese--,gooseberry ,fool--,grape ,jelly--,green ,gage ,compte--,pine ,apple ,julep--,lemon ,snow--,melon ,compte--,orange ,salad--,orange and ,apple ,compte--,peach ,salad--,cold ,compte of ,pears--,stewed ,prunelles--,quince ,cakes--,quince ,snow--,iced ,raspberries--,raspberry ,salad--,compte of ,strawberries--,strawberry ,drops--,compte of ,mixed ,fruits--,fruit ,juice #fg ,,chapter ,i4 ,,marketing4 ,the most perfect meats are taken from well-fed1 full-grown animals1 that have not been over-worked1 under-fed1 or hard-driven2 the flesh is firm1 tender1 and well-flavored1 and abounds in nutritious elements4 ,on the other hand1 the flesh of hard-worked or ill-fed creatures is tough1 hard1 and tasteless4 ,all animal flesh is composed of albumen1 fibrin1 and gelatin1 in the proportion of about one fifth of its weight2 the balance of its substance is made up of the juice1 which consists of water1 and those soluble salts and phosphates which are absolutely necessary for the maintenance of health4 ,it is this juice which is extracted from beef in the process of making beef tea2 and it is the lack of it in salted meats that makes them such an injurious diet when eaten for any length of time to the exclusion of other food4 ,the flesh of young animals is less nutritious1 and less easily masticated than that of full grown animals1 on account of its looser texture4 ,beef1 which has firmer and larger fibres than mutton1 is harder to digest on that account1 but it contains an excess of strengthening elements that is not approached by any meat1 save that of the leg of pork4 ,the tongues of various animals1 the fibres of which are small and tender1 are nutritious and digestible2 the heart is nutritious because it is composed of solid flesh1 but the density of its fibre interferes with its digestibility2 the other internal organs are very nutritious1 and very useful as food for vigorous persons on that account1 and because they are cheap4 ,the blood of animals abounds in nutritive elements2 the possibility of its use as a general food has closely engaged the attention of ,european scientists2 notably of the members of the ,university of ,copenhagen1 who recommend its use in the following forms1 in which it is not only suitable for food1 but also capable of preservation for an indefinite time4 ,first1 as sausages1 puddings and cakes--being mixed with fat1 meal1 sugar1 salt1 and a few spices--to serve as a much cheaper substitute for meat1 and intended especially for the use of the poor classes2 and second1 as blood-chocolate1 more especially suitable to be used in hospitals1 as well as otherwise in medical practice1 in which latter form it has been recommended by ,professor ,panum1 at a meeting of physicians at ,copenhagen1 and is now being employed in some of the hospitals of that city4 ,bones consist largely of animal matter1 and earthy substances which are invaluable in building up the frame of the body4 ,in order to obtain all their goodness1 we must crush them well before putting them into soups or stews4 ,beef4--,the flesh of the best quality of beef is of a bright red color1 intersected with closely laid veins of yellowish fat2 the kidney fat1 or suet1 is abundant1 and there is a thick layer upon the back4 ,the second quality has rather whitish fat1 laid moderately thick upon the back1 and about the kidneys2 the flesh is close-grained1 having but few streaks of fat running through it1 and is of a pale red color1 and covered with a rough1 yellowish skin4 ,poor beef is dark red1 gristly1 and tough to the touch1 with a scanty layer of soft1 oily fat4 ,buy meat as cheap as you can1 but be sure it is fresh2 slow and long cooking will make tough meat tender1 but tainted meat is only fit to throw away4 ,never use it4 ,you would1 by doing so1 invite disease to enter the home where smiling health should reign4 ,the best way to detect taint in any kind of meat is to run a sharp1 thin-bladed knife close to the bone1 and then smell it to see if the odor is sweet4 ,wipe the knife after you use it4 ,a small1 sharp wooden skewer will answer1 but it must be scraped every time it is used1 or the meat-juice remaining on it will become tainted1 and it will be unfit for future use4 ,if1 when you are doubtful about a piece of meat1 the butcher refuses to let you apply this test carefully enough to avoid injuring the meat1 you will be safe in thinking he is afraid of the result4 ,mutton4--,prime mutton is bright red1 with plenty of hard1 white fat4 ,the flesh of the second quality is dark red and close grained1 with very few threads of fat running through it2 the fat is rather soft1 and is laid thin on the back and kidneys1 closely adhering to them4 ,the poorest healthy quality has very pale flesh1 and thin white fat1 and the meat parts easily from the bone4 ,diseased mutton has decidedly yellow fat1 and very soft flesh1 of loose texture4 ,tainted mutton smells bad2 test it as you would beef4 ,lamb4--,a carcass of lamb should weigh about twenty-five pounds before it is old enough to be wholesome and nourishing food2 before it has reached that age it is watery and deficient in the elements of strength2 at any age it is more suitable food for women and children than for healthy men4 ,the finest kind has delicate rosy meat1 and white1 almost transparant fat4 ,the flesh of the second quality is soft1 and rather red compared with the pinkish-white meat of choice kinds2 the fat is more scanty1 and the general appearance coarser4 ,the poorest lamb has yellow fat1 and lean1 flabby red meat1 which keeps but a short time4 ,test the freshness of lamb by touching the kidney-fat2 if it is soft and moist the meat is on the verge of spoiling2 a bad smell indicates that it is already tainted2 it is utterly unfit for use4 ,veal4--,prime veal is light flesh color1 and has abundance of hard1 white1 semi-transparent fat4 ,the flesh of the second quality is red in contrast to the pinkish-white color of the prime sort2 and the fat is whiter1 coarser-grained1 and less abundant4 ,the poorest kind has decidedly red flesh1 and very little kidney-fat4 ,the neck is the first part that taints1 and it can easily be tested2 the loin is just spoiling when the kidney-fat begins to grow soft and clammy4 ,read this sentence about ,,bob-,,veal carefully1 and be sure to remember it4 ,it is the flesh of calves killed when two or three weeks old1 or that of deaconed calves1 which are killed almost as soon as they are born1 for the value of their skins4 ,this practice cannot be too harshly condemned as a criminal waste of food2 for a stock raiser1 or farmer1 who knows his business can feed his calves until they reach a healthy maturity1 without seriously interfering with his supply of milk4 ,the flesh of ,,bob-,,veal is a soft1 flabby1 sticky substance1 of a ropy gelatinous nature2 and1 being the first flesh1 unchanged by the health-giving action of air and food1 it is devoid of the elements necessary to transform it into wholesome food4 ,,it ,,should ,,never ,,be ,,eaten4 ,pork4--,the best kind of pork is fresh and pinkish in color1 and the fat is firm and white4 ,the second quality has rather hard1 red flesh1 and yellowish fat4 ,the poorest kind has dark1 coarse grained meat1 soft fat1 and discoloured kidneys4 ,the flesh of stale pork is moist and clammy1 and its smell betrays its condition4 ,measly pork has little kernels in the fat1 and is unhealthy and dangerous food4 ,after testing1 as you would beef1 so as to see if it is fresh1 and making sure that it is not measly1 we have still to dread the presence of ,,trichina1 a dangerous parasite present in the flesh of some hogs4 ,the surest preventive of danger from this cause is thorough cooking1 which destroys any germs that may exist in the meat4 ,cook your pork until it is crisp and brown1 by a good1 steady fire1 or in boiling water1 at least twenty minutes to each pound4 ,pork eaten in cold weather1 or moderately in summer1 alternately with other meats1 is a palatable and nutritious food4 ,it has a hard fibre1 and needs to be thoroughly chewed in order to be perfectly digested2 for that reason it should be sparingly used by the young and the very old4 ,the least fat is found in the leg1 which contains an excess of flesh-forming elements1 and resembles lean beef in composition2 the most fat is in the face and belly4 ,when cured as bacon it readily takes on the anti-septic action of salt and smoke1 and becomes a valuable adjunct to vegetable food1 as well as a pleasant relish2 and in this shape it is one of the most important articles in general use4 ,poultry4--,both poultry and game are less nutritious than meat1 but they are more digestible1 and consequently are better food than meat for persons of weak digestive organs and sedentary habits4 ,they are both excellent for persons who think or write much4 ,fresh poultry may be known by its full bright eyes1 pliable feet1 and soft moist skin2 the best is plump1 fat1 and nearly white1 and the grain of the flesh is fine4 ,the feet and neck of a young fowl are large in proportion to its size1 and the tip of the breast-bone is soft1 and easily bent between the fingers2 a young cock1 has soft1 loose spurs1 and a long1 full1 bright red comb2 old fowls have long1 thin necks and feet1 and the flesh on the legs and back has a purplish shade2 chickens and fowls are always in season4 ,turkeys are good when white and plump1 have full breasts and smooth legs1 generally black1 with soft loose spurs2 hen turkeys are smaller1 fatter1 and plumper1 but of inferior flavor2 full grown turkeys are the best for boiling1 as they do not tear in dressing2 old turkeys have long hairs1 and the flesh is purplish where it shows under the skin on the legs and back4 ,about ,march they deteriorate in quality4 ,young ducks and geese are plump1 with light1 semi-transparent fat1 soft breast-bone1 tender flesh1 leg joints which will break by the weight of the bird1 fresh colored and brittle beaks1 and windpipes that break when pressed between the thumb and forefinger4 ,they are best in fall and winter4 ,young pigeons have light red flesh upon the breast1 and full1 fresh colored legs2 when the legs are thin1 and the breast is very dark1 the birds are old4 ,game ,birds4--,fine game birds are always heavy for their size2 the flesh of the breast is firm and plump1 and the skin clear2 and if a few feathers be plucked from the inside of the leg and around the vent1 the flesh of freshly killed birds will be fat and fresh colored2 if it is dark1 and discolored1 the game has been hung a long time4 ,the wings of good ducks1 geese1 pheasants1 and woodcock are tender to the touch2 the tips of the long wing feathers of partridges are pointed in young birds1 and round in old ones4 ,quail1 snipe1 and small birds should have full1 tender breasts4 ,fish4--,fish is richer in flesh-forming elements than game1 poultry1 lamb or veal1 but it contains less fat and gelatin4 ,it is easily digested1 and makes strong muscular flesh1 but does not greatly increase the quantity of fat in the body4 ,the red blooded and oily kinds1 such as salmon1 sturgeon1 eels and herring1 are much more nutritious than the white blooded varieties1 such as cod1 haddock1 and flounders4 ,the salting of rich1 oily fish like herring1 mackerel1 salmon1 and sturgeon1 does not deprive it of its nutritive elements to the extent that is noticeable with cod2 salt cod fish is almost entirely devoid of nutriment1 while the first named oily varieties are valuable adjuncts to a vegetable diet4 ,although fish contains more water and less solid nutriment than meat1 it is generally useful from its abundance and cheapness2 and certain kinds which are called red-blooded1 are nearly as nourishing as meat3 oily fish satisfies hunger as completely as meat2 herring1 especially1 makes the people who eat it largely strong and sinewy4 ,sea fish are more nourishing than fresh water varieties4 ,sea fish1 and those which live in both salt and fresh water1 such as salmon1 shad1 and smelts1 are the finest flavored2 the muddy taste of some fresh water species can be overcome by soaking them in cold water and salt for two hours or more before cooking2 all kinds are best just before spawning1 the flesh becoming poor and watery after that period4 ,fresh fish have firm flesh1 rigid fins1 bright1 clear eyes1 and ruddy gills4 ,oysters1 clams1 scallops1 and mussels1 should be eaten very fresh1 as they soon lose their flavor after being removed from the shell4 ,lobsters and crabs should be chosen by their brightness of color1 lively movement1 and great weight in proportion to their size2 you ought always to buy them alive1 and put them head first into a large pot of boiling water1 containing a handful of salt2 they will cook in about twenty minutes4 ,vegetables4--,in order to be healthy we must eat some fresh vegetables2 they are cheap and nourishing1 especially onions and cabbages4 ,peas1 beans1 and lentils1 all of which are among the lowest priced of foods1 are invaluable in the diet of a laboring man3 he can get so much nourishment out of them that he hardly needs meat2 and if they are cooked in the water that has been used for boiling meat1 they make the healthiest kind of a meal4 ,all juicy vegetables should be very fresh and crisp2 and if a little wilted1 can be restored by being sprinkled with water and laid in a cool1 dark place2 all roots and tubers should be pared and laid in cold water an hour or more before using4 ,green vegetables are best just before they flower2 and roots and tubers are prime from their ripening until they begin to sprout4 ,when it is possible buy your vegetables by the quantity1 from the farmers1 or market-gardeners1 or at the market2 you will save more than half4 ,potatoes now cost at ,washington market from one to one dollar and a half a barrel2 there are three bushels in a barrel1 and thirty-two quarts in a bushel2 now at the groceries you pay fifteen cents a half a peck1 or four cents a quart2 that makes your barrel of potatoes cost you three dollars and sixty-three cents1 if you buy half a peck at a time2 or three dollars and eighty-four cents if you buy by the quart4 ,so you see if you could buy a barrel at once you could save more than one half of your money4 ,it is worth while to try and save enough to do it4 ,fruit4--,fresh fruit is a very important food1 especially for children1 as it keeps the blood pure1 and the bowels regular4 ,next to grains and seeds1 it contains the greatest amount of nutriment to a given quantity4 ,apples are more wholesome than any other fruit1 and plentiful and cheap two-thirds of the time2 they nourish1 cool1 and strengthen the body4 ,in ,europe laborers depend largely upon them for nourishment1 and if they have plenty1 they can do well without meat4 ,they miss apples much more than potatoes1 for they are much more substantial food4 ,all fruit should be bought ripe and sound2 it is poor economy to buy imperfect or decayed kinds1 as they are neither satisfactory nor healthy eating2 while the mature1 full flavored sorts are invaluable as food4 ,preserved and dried fruits are luxuries to be indulged in only at festivals or holidays4 ,nuts are full of nutritious oil1 but are generally hard to digest2 they do not come under the head of the necessaries of life4 ,,chapter ,,ii4 ,,how ,,to ,,cook1 ,,season1 ,,and ,,measure4 ,before beginning to give you receipts1 ,i wish to tell you about the effect of cooking food in different ways4 ,we all want it cooked so that we can eat it easily1 and get the most strength from it1 without wasting any part of it4 ,i will tell you some very good reasons for making soup and stew out of your meat instead of cooking it in any other way4 ,roasting or ,baking4--,the first is the most extravagant way of cooking meat1 as it wastes nearly one third of its substance in drippings and steam2 the second also is very wasteful1 unless the meat is surrounded with vegetables1 or covered with a flour paste4 ,when you do bake meat without a covering of paste1 put it into a hot oven at the start1 to crisp the outside and to keep in the valuable juices2 you can moderate the heat of the oven as soon as the meat is brown1 and let it finish cooking slowly by the heat of the steam which is constantly forming inside of it4 ,it generally takes twenty minutes to bake each pound of meat4 ,broiling4--,this is another extravagant way of cooking meat1 for a great deal of the fat runs into the fire1 and some nourishment escapes up the chimney with the steam4 ,if you must broil meat1 have your fire hot and clear1 and your gridiron perfectly clean2 and1 unless it has a ledge to hold the drippings1 tip it towards the back of the fire1 so that the fat will burn there1 and not blacken the meat as it would if the gridiron were laid flat1 and the fat could burn under the meat4 ,never stick a fork into broiled meat to turn it2 and do not cut it to see if it is done2 for if you do either you will let out the juice4 ,study the following table1 and then remember how near the time given in it comes to cooking according to your taste4 ,fish will broil in from five to ten minutes2 birds and poultry in from three to fifteen minutes2 chops in from ten to fifteen minutes1 and steak in from ten to twenty minutes4 ,boiling and ,stewing4--,boiling food slowly1 or stewing it gently1 saves all its goodness4 ,after the pot once boils you cannot make its contents cook any faster if you have fire enough under it to run a steam engine2 so save your fuel1 and add it to the fire1 little by little1 only enough at a time to keep the pot boiling4 ,remember1 if you boil meat hard and fast it will be tough and tasteless1 and most of its goodness will go up the chimney1 or out of the window1 with the steam4 ,boil the meat gently1 and keep it covered close to save the steam2 it will condense on the inside of the cover1 and fall back in drops of moisture upon the meat4 ,the following table shows how much is wasted in the different ways of cooking we have just spoken of4 ,four pounds of beef waste in boiling or stewing1 about one pound of substance1 but you have it all in the broth if you have kept the pot covered tightly2 in baking one pound and a quarter is almost entirely lost unless you have plenty of vegetables in the dripping pan to absorb and preserve it2 in roasting before the fire you lose nearly one pound and a half4 ,do not think you save the waste in the shape of drippings2 it is poor economy to buy fat at the price of meat merely for the pleasure of trying it out4 ,frying4--,this is a very good method of cooking fish1 and of warming cold meat and vegetables4 ,to fry well put into your frying pan enough fat to cover what you mean to fry1 and let it get smoking hot1 but do not burn it2 then put in your food1 and it will not soak fat1 and will generally be done by the time it is nicely browned4 ,to ,,saut1 or ,,half ,,fry any article1 you should begin by putting in the pan enough fat to cover the bottom1 and let it get smoking hot1 but not burnt before you put in the food4 ,this also is a good way to warm over meat1 vegetables1 oatmeal1 or pudding4 ,a very good way to cook meat and vegetables together is to put them in an earthen jar1 cover it tightly1 and cement the cover on with flour paste2 then bake for about four hours4 ,if you are going to use a piece of meat cold do not cut it until it cools1 and it will be more juicy4 ,if the meat is salt let it cool in its own pot liquor1 for the same reason4 ,salt and ,smoked ,meats4--,these meats are best when they are put over the fire in cold water1 brought gradually to a boil1 and then set back from the fierce heat of the fire1 so as to keep scalding hot ,,without ,,boiling2 they take longer to cook this way1 but they are tender and delicious1 and very little fat is wasted4 ,seasoning ,food4--,many people have the idea that a finely flavored dish must cost a great deal2 that is a mistake2 if you have untainted meat1 or sound vegetables1 or even ,indian meal1 to begin with1 you can make it delicious with proper seasoning4 ,one reason why ,french cooking is so much nicer than any other is that it is seasoned with a great variety of herbs and spices2 these cost very little2 if you would buy a few cents' worth at a time you would soon have a good assortment4 ,the best kinds are ,sage1 ,thyme1 ,sweet ,marjoram1 ,tarragon1 ,mint1 ,sweet ,basil1 ,parsley1 ,bay-leaves1 ,cloves1 ,mace1 ,celery-seed1 and onions4 ,if you will plant the seed of any of the seven first mentioned in little boxes on your window sill1 or in a sunny spot in the yard1 you can generally raise all you need4 ,gather and dry them as follows3 parsley and tarragon should be dried in ,june and ,july1 just before flowering2 mint in ,june and ,july2 thyme1 marjoram and savory in ,july and ,august2 basil and sage in ,august and ,september2 all herbs should be gathered in the sun-shine1 and dried by artificial heat2 their flavor is best preserved by keeping them in air-tight tin cans1 or in tightly corked glass bottles4 ,dried ,celery and ,parsley4--,if you ever use celery1 wash the leaves1 stalks1 roots and trimmings1 and put them in a cool oven to dry thoroughly2 then grate the root1 and rub the leaves and stalks through a sieve1 and put all into a tightly corked bottle1 or tin can with close cover2 this makes a most delicious seasoning for soups1 stews1 and stuffing4 ,when you use parsley1 save every bit of leaf1 stalk or root you do not need1 and treat them in the same way as the celery4 ,remember in using parsley that the root has even a stronger flavor than the leaves1 and do not waste a bit4 ,dried ,herbs4--,when you buy a bunch of dried herbs rub the leaves through a sieve1 and bottle them tightly until you need them2 tie the stalks together and save them until you want to make what the ,french call a bouquet1 for a soup or stew4 ,a bouquet of herbs is made by tying together a few sprigs of parsley1 thyme and two bay-leaves4 ,the bay-leaves1 which have the flavor of laurel1 can be bought at any ,german grocery1 or drug-store1 enough to last for a long time for five cents4 ,table ,sauce4--,there is no reason why you should not sometimes have a nice relish for cold meat when you can make a pint of it for six cents1 so ,i will give you a receipt for it4 ,get at ,washington market at the herb stand1 a bunch of ,,tarragon2 it will cost five cents in the summer1 when it is green and strong1 and not much more in the winter2 put it in an earthen bowl1 and pour on it one pint of scalding hot vinegar2 cover it and let it stand until the next day2 then strain it1 and put it into a bottle which you must cork tight4 ,either put more hot vinegar on the tarragon1 or dry it1 and save it until you want to make more2 you can make a gallon of sauce from one bunch1 only every time you use it you must let it stand a day longer4 ,celery ,salt4--,if you mix celery root1 which has been dried and grated as above1 with one fourth its quantity of salt1 it makes a nice seasoning and keeps a long time4 ,spice ,salt4--,you can make this very nicely by drying1 powdering and mixing by repeated siftings the following ingredients3 one quarter of an ounce each of powdered thyme1 bay-leaf1 and pepper2 one eighth of an ounce each of marjoram and cayenne pepper2 one half of an ounce each of powdered clove and nutmeg2 to every four ounces of this powder add one ounce of salt1 and keep the mixture in an air-tight vessel4 ,one ounce of it added to three pounds of stuffing1 or forcemeat of any kind1 makes a delicious seasoning4 ,lemon and ,orange ,tincture4--,never throw away lemon or orange peel2 cut the yellow outside off carefully1 and put it into a tightly corked bottle with enough alcohol to cover it4 ,let it stand until the alcohol is a bright yellow1 then pour it off1 bottle it tight1 and use it for flavoring when you make rice pudding4 ,add lemon and alcohol as often as you have it1 and you will always have a nice flavoring4 ,vanilla ,tincture4--,make this from a broken ,vanilla ,bean1 just as you would make ,lemon ,tincture4 ,when you make a plain rice pudding1 and when you boil rice with sweetening1 put a teaspoonful of either of these tinctures with it1 and it will be very good4 ,measuring4--,be careful about measuring4 ,do not think you can guess just right every time2 you cannot do it4 ,one day the dinner will be a great deal better than another1 and you will wonder why2 it will be because it is carefully seasoned and properly cooked4 ,a good rule for seasoning soups and stews1 is half an ounce1 or a level tablespoonful of salt1 and half a level teaspoonful of pepper to each quart of water2 try it1 if it is right you will know how much to use2 if it is not right1 alter it to suit your taste2 but settle the point for once1 and then you will know what to depend upon4 ,the following table will give you some good hints about measuring2 there are four teaspoonfuls in one tablespoon2 two tablespoonfuls in one ounce2 two ounces in one wineglassful2 two wineglassfuls in one gill2 two gills in one good sized cupful2 two cupfuls in one pint2 two pints in one quart4 ,one quart of sifted flour1 thrown into the measure1 and shaken down1 but not pressed1 weighs one pound2 one quart of ,indian corn meal1 shaken down in the measure weighs one pound and three ounces2 one quart of fine sugar weighs one pound and a half4 ,,chapter ,,iii4 ,,beverages4 ,in my little book on ,,fifteen ,,cent ,,dinners1 ,i decidedly advocate the substitution of milk or milk and water as a drink at meal times1 for tea and coffee1 on the score of economy2 because milk is a food1 while the two former drinks are chiefly stimulants4 ,they are pleasant because they warm and exhilarate1 but they are luxuries because they give no strength2 therefore their use is extravagant when we are pinched for healthy food4 ,it is true that when we drink them we do not feel as hungry as we do without them4 ,the sensation of hunger is nature's sure sign that the body needs a new supply of food because the last has been exhausted2 the change of the nourishing qualities of food into strength is always going on as long as any remains in the system2 the use of tea1 coffee1 and alcohol1 hinders this change1 and consequently we are less hungry when we use them than when we do without them4 ,tea and coffee are certainly important aids to the cheerfulness and comfort of home2 and when the first stage of economy1 where every penny must be counted1 has passed1 we do not know of any pleasanter accessory to a meal than a cup of good tea or coffee4 ,tea4--,the physiological action of very strong tea is marked2 moderately used it excites the action of the skin1 lungs1 and nervous system1 and soothes any undue action of the heart2 used to excess1 it causes indigestion1 nervousness1 and wakefulness4 ,no doubt its effects are greatly modified by climate1 for the ,russians drink enormous quantities of very strong1 fine tea4 ,a recent war report gives the following account of its use in the army4 ,the ,russian soldiers are said to live and fight almost wholly upon tea4 ,the ,cossacks often carry it about in the shape of bricks1 or rather tiles1 which1 before hardening1 are soaked in sheep's blood and boiled in milk1 with the addition of flour1 butter and salt1 so as to constitute a kind of soup4 ,the passion of the ,russian for this beverage is simply astonishing4 ,in the depth of winter he will empty twenty cups in succession1 at nearly boiling point1 until he perspires at every pore1 and then1 in a state of excitement rush out1 roll in the snow1 get up and go on to the next similar place of entertainment4 ,so with the army4 ,with every group or circle of tents travels the invariable tea kettle1 suspended from a tripod2 and it would be in vain to think of computing how many times each soldier's pannikin is filled upon a halt4 ,it is his first idea4 ,frequently he carries it cold in a copper case as a solace upon the march4 ,dr4 ,edward ,smith sums up the physiological action of tea as follows3 #a--;,a sense of wakefulness4 #b--;,clearness of mind1 and activity of thought and imagination4 #c--;,increased disposition to make muscular exertion4 #d--,reaction1 with a sense of exhaustion in the morning following the preceding efforts1 and in proportion to them4 ,coffee4--,the action of coffee is so similar to that of tea that we need not consider it separately2 it will be sufficient to remark that the chief points of difference are lessening the action of the skin1 increasing the action of the heart1 and1 when used very strong1 aiding digestion to some extent4 ,cocoa and ,chocolate4--,both these articles are made from the kernels of a tropical fruit1 about the size of a cucumber1 the fleshy part of which is sometimes used to produce a vinous liquor2 they are produced from the seeds of the cocoa palm1 and from a kind of ground nut4 ,these kernels consist of gum1 starch1 and vegetable oil2 and are marketed as cocoa shells1 which are the husks of the kernel2 cocoa nibs1 which consist of the crushed nuts2 and ground cocoa1 which is the kernels ground fine4 ,chocolate is the finely ground powder from the kernels1 mixed to a stiff paste with sugar1 and1 sometimes1 a little starch4 ,it is very nutritious2 when it is difficult to digest remove from its solution the oily cake which will collect upon the surface as it cools4 ,it is so nutritious that a small cake of it1 weighing about two ounces1 will satisfy hunger2 for that reason it is a good lunch for travellers4 ,both cocoa and chocolate are very nutritious1 and are free from the reactionary influences of tea and coffee4 ,let us count the cost of these beverages1 and see which is the best for us4 ,one quart of weak tea can be made from three teaspoonfuls1 or half an ounce1 of tea1 7which cost at least one cent27 we must have for general use a gill of milk1 7at one cent17 and four teaspoonfuls or one ounce of sugar1 7at one cent72 thus if we use only the above quantities of milk and sugar1 one quart of tea costs three cents2 if we increase them it will cost more4 ,one quart of weak coffee can be made from one ounce1 or two tablespoonfuls of coffee1 7at a cost of two cents27 two tablespoonfuls or ounces of sugar1 7two cents17 and a half a pint of milk1 7two cents27 the total cost six cents4 ,one quart of cocoa can be made from two ounces1 or eight tablespoonfuls of cocoa shells1 7which cost two cents17 with half a pint of milk1 and an ounce of sugar1 7at four cents more27 we have a quart of good1 nutritious drink at six cents4 ,it is all the better if the shells are boiled gently two or three hours4 ,of course the nibs1 or crushed cocoa1 and chocolate1 will both produce a correspondingly nutritious beverage4 ,beer4--,very poor families sometimes spend every day for beer enough to buy them a good1 wholesome meal1 because they think it makes them strong4 ,beer1 like all other liquors1 is of no value whatever in making strength2 it only nerves you up to spend all you can muster under the excitement it causes1 and then leaves you weaker than before4 ,what you need when you crave liquor is a good1 warm meal4 ,the best doctors say that a man cannot drink more than about a pint and a half of beer a day without injuring his health2 and that healthy people1 during youth and middle age1 do not need it at all4 ,let it1 and all other liquors alone entirely1 and you will be better off in health and purse4 ,beer for ,nursing ,women4--,it is generally believed that women who drink malt liquor are able to nurse children to greater advantage than those who do not use it4 ,the fact is that while the quantity of milk may be increased1 its nourishing quality will be impaired4 ,there may be more milk for the child1 but it will be poor4 ,the effect of all malt liquors is to promote the secretion of the fluids of the body1 but not to enrich them4 ,do not drink beer for the sake of your child1 but try milk1 or milk and water instead1 and see if after a fair trial you do not have plenty for the baby1 and if it does not grow strong and fat4 ,if milk does not agree with you1 or you cannot afford it1 use barley water2 it will not only give you plenty of milk1 but it will nourish you as well as the baby4 ,you will get from it all the nourishment that you may fancy you get from malt liquor1 with this advantage3 in the barley water you will get all the nutriment of the grain unchanged1 while in the form of beer the fermentation has destroyed part of it4 ,the following is a good receipt3 ,barley ,water4--,thoroughly wash two ounces of pearl barley1 7which costs less than two cents17 to remove any musty or bad flavor1 put it over the fire in two quarts of cold water1 and boil it until it is reduced to one quart2 then strain it1 cool it1 and drink it whenever you are thirsty4 ,a little sugar can be used without hurting the baby4 ,milk4--,i have already said that milk is the most perfect food2 we will now see what it is made of1 and how it nourishes the body2 and then we can understand how necessary it is to have it pure4 ,the elements of milk which strengthen the whole body are the solid parts that separate in the form of curd when it begins to turn sour2 the whey contains the salts and phosphates which strengthen the brain1 bones1 and digestive organs2 the cream is the part which makes us fat4 ,when we remember that cheese is made from the curd of milk we can see why it is so valuable as food1 and why a meal of black or brown bread and cheese will satisfy a hungry man4 ,try to afford at least a quart of good milk every day4 ,it can be bought in ,new ,york now for seven or eight cents a quart2 and if the children have plenty of seconds bread1 or oatmeal porridge1 and a cup of milk1 at meal times1 they will be strong and rosy4 ,skim-milk1 butter-milk1 and whey1 are all excellent foods1 and far better drinks than beer or whiskey4 ,make a plain pudding now and then1 with skim-milk1 adding an ounce of suet to restore its richness4 ,if the milk has turned a little sour add lime water to it1 in the proportion of four tablespoonfuls of the lime water to a quart4 ,if the lime water is added before the milk begins to turn it will help keep it fresh4 ,the following is a good receipt for making lime water3 ,lime ,water4--,slack four ounces of quick lime with a little water1 and gradually add enough water to make a gallon in all2 let it stand three hours1 then bottle it in glass-stoppered bottles1 putting a portion of the undissolved lime in each bottle2 when you want to use some1 pour off the clear fluid from the top4 ,children should never have tea1 coffee1 or liquor2 all these drinks hurt them2 give them milk1 or milk and water2 or pure water1 if you cannot afford milk4 ,but you had better scant their clothes than their supply of milk4 ,if you have to limit the supply of food1 deny them something else1 but give them plenty of bread and scalded milk1 and you can keep them healthy4 ,,chapter ,,iv4 ,,bread1 ,,macaroni1 ,,and ,,rice4 ,homemade bread is healthier1 satisfies hunger better1 and is cheaper than bakers' bread4 ,make bread yourself if you possibly can4 ,use middlings if you can possibly get them2 they contain the best elements of wheat4 ,household ,flour has similar qualities1 but is sometimes made from inferior kinds of wheat4 ,both are darker and cheaper than fine white flour2 and bread made from them takes longer to rise than that made from fine flour4 ,bakers' bread is generally made from poor flour mixed with a little of the better sort2 or with a little alum1 which added to the wheat grown in wet seasons1 keeps the bread from being pasty and poor in taste4 ,the prices of bakers' bread upon the streets in the eastern and western parts of the city are as follows3 ordinary white bread1 five cent loaf weighs three quarters of a pound3 six cent loaf weighs fourteen ounces3 eight cent loaf weighs one pound and ten ounces2 black bread1 two eight cent loaves weigh1 respectively1 one pound eight1 and one pound ten ounces2 fine ,french bread1 eight cent loaf weighs three quarters of a pound2 in the ,french quarter a six cent loaf weighs one pound4 ,we advise the purchase of new flour in preference to old1 because1 unless flour is cooled and dried before it is packed1 the combined action of heat and dampness destroys its gluten1 and turns it sour2 gluten is the nutritive part of the flour1 that which makes it absorb water1 and yield more bread4 ,if you do not have a good oven1 your bread can be baked at the baker's for about a cent a loaf4 ,when bread is made too light it is tasteless1 and lacks nourishment1 because the decay caused in the elements of the flour used to make it by the great quantity of yeast employed1 destroys the most nutritious parts of it4 ,a pint of milk in a batch of four loaves of bread gives you a pound more bread of better quality1 and helps to make it moist4 ,scalded skim milk will go as far as fresh whole milk1 and you can use the cream for some other dish4 ,one pound of pea-meal1 or ground split-peas1 added to every fourteen pounds of flour used for bread increases its nourishment1 and helps to satisfy hunger4 ,keep your bread in a covered earthen jar2 when it is too stale to eat1 or make into bread broth1 dry it in a cool oven1 or over the top of the fire1 roll it with a rolling-pin1 sift it through a sieve1 and save the finest crumbs to roll fish or chops in for frying1 and the largest for puddings4 ,if a whole loaf is stale put it into a tight tin can1 and either steam it1 or put it into a moderately warm oven for half an hour2 it will then be as good as fresh bread to the taste1 and a great deal more healthy4 ,a good allowance of bread each day is as follows3 for a man two pounds1 costing six cents2 for boys and women one pound and a half1 costing five cents2 for children a pound each1 costing three cents4 ,homemade ,bread4--,put seven pounds of flour into a deep pan1 and make a hollow in the centre2 into this put one quart of lukewarm water1 one tablespoonful of salt1 one teaspoonful of sugar1 and half a gill of yeast2 have ready three pints more of warm water1 and use as much of it as is necessary to make a rather soft dough1 mixing and kneading it well with both hands4 ,when it is smooth and shining strew a little flour upon it1 lay a large towel over it folded1 and set it in a warm place by the fire for four or five hours to rise2 then knead it again for fifteen minutes1 cover it with the towel1 and set it to rise once more2 then divide it into two or four loaves1 and bake it in a quick oven4 ,this quantity of flour will make eight pounds of bread1 and will require one hour's baking to two pounds of dough4 ,it will cost about thirty cents1 and will last about two days and a half for a family of six4 ,in cold weather1 the dough should be mixed in a warm room1 and not allowed to cool while rising2 if it does not rise well1 set the pan containing it over a large vessel of boiling water2 it is best to mix the bread at night1 and let it rise till morning1 in a warm and even temperature4 ,rice ,bread4--,simmer one pound of rice in three quarts of water until the rice is soft1 and the water evaporated or absorbed2 let it cool until it is only luke-warm2 mix into it nearly four pounds of flour1 two teaspoonfuls of salt1 and four tablespoonfuls of yeast2 knead it until it is smooth and shining1 let it rise before the fire1 make it up into loaves with the little flour reserved from the four pounds1 and bake it thoroughly4 ,it will cost about twenty-five cents1 and make more than eight pounds of excellent bread4 ,potato ,bread4--,take good1 mealy boiled potatoes1 in the proportion of one-third of the quantity of flour you propose to use1 pass them through a coarse sieve into the flour1 using a wooden spoon and adding enough cold water to enable you to pass them through readily2 use the proper quantity of yeast1 salt1 and water1 and make up the bread in the usual way4 ,it will cost about twenty-four cents if you use the above quantities1 and give you eight pounds or more of good bread4 ,pulled ,bread4--,take from the oven an ordinary loaf of bread when it is about half baked1 and with the fingers1 while it is yet hot1 pull it apart in egg-sized pieces of irregular shape2 throw them upon tins1 and bake them in a slow oven to a rich brown color4 ,this bread is excellent to eat with cheese or wine4 ,an ordinary sized loaf1 costing about three cents makes a large panful4 ,bread made with ,baking ,powder4--,where bread is made with baking powder the following rules should be closely observed3 if any shortening be used1 it should be rubbed into the flour before it is wet2 cold water or sweet milk should always be used to wet it1 and the dough should be kneaded immediately1 and only long enough to thoroughly mix it and form it in the desired shape2 it should then be placed in a well-heated oven and baked quickly--otherwise the carbonic acid gas will escape before the expanded cells are fixed in the bread1 and thus the lightness of the loaf will be impaired4 ,breakfast ,rolls4--,mix well by sifting together half a pound of flour1 7cost two cents17 a heaping teaspoonful of baking powder1 a level teaspoonful of salt1 and a heaping teaspoonful of sugar1 7cost one cent27 rub into a little of the above one ounce of lard1 7cost one cent17 mix it with the rest of the flour1 and quickly wet it up with enough cold milk to enable you to roll it out about half an inch thick1 7cost two cents27 cut out the dough with a tin shape or with a sharp knife1 in the form of diamonds1 lightly wet the top with water1 and double them half over4 ,put them upon a tin1 buttered and warmed1 and bake them in a hot oven4 ,this receipt will cost about six cents1 and will make about nine good sized rolls4 ,tea ,biscuit4--,mix as above1 using the same proportions1 and cutting out with a biscuit-cutter2 when they are baked1 wash them over with cold milk1 and return them to the oven for a moment to dry4 ,the cost is the same4 ,macaroni4--,this is a paste made from the purest wheat flour and water2 it is generally known as a rather luxurious dish among the wealthy2 but it should become one of the chief foods of the people1 for it contains more gluten1 or the nutritious portion of wheat1 than bread4 ,it is one of the most wholesome and economical of foods1 and can be varied so as to give a succession of palatable dishes at a very small cost4 ,the imported macaroni can be bought at ,italian stores for about fifteen cents a pound2 and that quantity when boiled yields nearly four times its bulk1 if it has been manufactured for any length of time4 ,good macaroni is yellow or brownish in color2 white sorts are always poor4 ,it should never be soaked or washed before boiling1 or put into cold or lukewarm water2 wipe it carefully1 break it in whatever lengths you want it1 and put it into boiling water1 to every quart of which half a tablespoonful of salt is added2 you can boil an onion with it if you like the flavor2 as soon as it is tender enough to yield easily when pressed between the fingers1 drain it in a colander1 saving its liquor for the next day's broth1 and lay it in cold water until you want to use it4 ,when more macaroni has been boiled than is used it can be kept perfectly good by laying it in fresh water1 which must be changed every day4 ,after boiling the macaroni as above1 you can use it according to any of the following directions4 ,half a pound of uncooked macaroni will make a large dishful4 ,macaroni1 ,farmers' ,style4--,boil half a pound of macaroni as above1 and while you are draining it from the cold water1 stir together over the fire one ounce each of butter and flour1 and as soon as they bubble gradually pour into the sauce they make1 a pint of boiling water1 beating it with a fork or egg whip until it is smooth2 season it with a level teaspoonful of salt and a level saltspoonful of pepper1 and put the macaroni in it to heat2 then cut an onion in small shreds1 and brown it over the fire in a very little fat2 when both are done dish the macaroni1 and pour the onion out of the frying pan upon it4 ,it is excellent2 and ten cents will cover the cost of all of it4 ,macaroni with ,broth4--,put half a pound of macaroni1 boiled as above and washed in cold water1 over the fire with any kind of broth1 or one pint of cold gravy and water2 season it to taste with pepper and salt1 and let it heat slowly for an hour1 or less if you are in a hurry2 then lay it on a flat dish1 strew over it a few bread crumbs1 which you will almost always have on hand if you save all the bits ,i speak of in the article on ,,bread2 then set the dish in the oven1 or in front of the fire to brown4 ,it will cost less than ten cents1 and be delicious and very hearty4 ,macaroni with ,white ,sauce4--,warm half a pound of macaroni1 boiled and washed in cold water1 as above1 in the following sauce1 and use it as soon as it is hot4 ,stir together over the fire one ounce each of butter and flour1 pouring in one pint of boiling water and milk1 as soon as the butter and flour are mixed2 season it with salt and pepper to taste1 and put the macaroni into it4 ,this dish costs less than ten cents1 and is very good and wholesome4 ,macaroni with ,cheese4--,boil half a pound of macaroni1 as above1 put into a pudding dish in layers with quarter of a pound of cheese1 7cost four cents17 grated and mixed between the layers2 season it with pepper and salt to taste2 put a very little butter and some bread crumbs over it1 and brown it in the oven4 ,it will make just as hearty and strengthening a meal as meat1 and will cost about twelve cents4 ,macaroni ,milanaise ,style4--,have ready some sauce1 made according to the receipt for ,tomato ,sauce given below1 or use some fresh tomatoes passed through a sieve with a wooden spoon1 and highly seasoned1 and two ounces of grated cheese2 put half a pound of imported ,italian macaroni1 7cost eight cents17 in three quarts of boiling water1 with two tablespoonfuls of salt1 one saltspoonful of pepper1 and a teaspoonful of butter1 7cost one cent27 boil rapidly for about twenty minutes1 then drain it in a colander1 run plenty of cold water from the faucet through it1 and lay it in a pan of cold water until you are ready to use it4 ,put into a sauce-pan one gill of tomato sauce1 7cost two cents17 one ounce of butter1 7cost two cents17 and one gill of any meat gravy free from fat1 and stir until they are smoothly blended3 put a half inch layer of macaroni on the bottom of a dish1 moisten it with four tablespoonfuls of the sauce1 sprinkle over it half an ounce of the grated cheese2 make three other layers like this1 using all the macaroni1 cheese1 and sauce1 and brown the macaroni in a hot oven for about five minutes2 serve it hot4 ,it will cost about thirteen cents4 ,macaroni with ,tomato ,sauce4--,boil half a pound of macaroni as already directed1 and lay it in cold water4 ,make a tomato sauce as follows1 and dress the macaroni with it1 using only enough to moisten it1 and sprinkling the top with an ounce of grated cheese1 7cost one cent27 serve it hot4 ,tomato ,sauce4--,boil together for one hour quarter of a can of tomatoes1 or six large fresh ones1 7cost five cents17 one gill of broth of any kind1 one sprig of thyme1 one sprig of parsley1 three whole cloves1 three peppercorns1 and half an ounce of onion sliced2 7cost two cents27 rub them through a sieve with a wooden spoon1 and set the sauce to keep hot2 mix together over the fire one ounce of butter1 and half an ounce of flour1 7cost two cents17 and when smooth incorporate with the tomato sauce4 ,the cost of the tomato sauce will be about ten cents1 and of the entire dish about eighteen cents4 ,if you do not wish to use all the tomato sauce1 and you do not need to1 save it to use with fried chops of any kind4 ,rice4--,rice is largely composed of starch1 and for that reason is less nutritious than flour1 oatmeal1 ,indian meal1 or macaroni2 but it is a wholesome and economical food when used with a little meat broth1 drippings1 or molasses4 ,it is a very safe food for children1 especially if used with a little molasses4 ,the following is an excellent supper dish4 ,rice ,panada4--,boil half a pound of rice1 7which costs five cents17 quarter of a pound of suet1 7at two cents17 with one tablespoonful of salt1 and one of sugar1 7cost one cent17 fast in boiling water for fifteen minutes2 meantime mix half a pound of flour1 7cost two cents17 gradually with one quart of water1 and one gill of molasses1 7cost two cents27 stir this into the boiling rice1 and boil it for about five minutes2 this makes a nice supper of over five pounds of good1 nutritious food for twelve cents4 ,boiled ,rice4--,another good dish of rice for supper can be made as follows4 ,wash half a pound of rice 7cost five cents17 throw it into one quart of boiling water1 containing two teaspoonfuls of salt1 and boil it fast ten minutes2 drain it in a colander1 saving the water to use with broth next day2 meantime just grease the pot with sweet drippings1 put the rice back in it1 cover it1 and set it on a brick on the top of the stove1 or in a cool oven1 and let it stand ten minutes to swell2 be careful not to burn it4 ,the addition of a very little butter1 sugar1 molasses1 nutmeg1 lemon juice1 or salt and pepper1 will give it different flavors2 so that you can vary the taste1 and have it often without getting tired of it1 and it need never cost you over seven cents4 ,rice1 ,milanaise ,style4--,fry one ounce of butter1 7cost two cents17 light brown2 put into it half a pound of rice1 7cost five cents17 well picked over1 but not washed1 and one ounce of onion1 chopped fine2 stir and brown for about five minutes1 then add a pint of gravy from meat1 season with a level teaspoonful of salt1 quarter that quantity of pepper1 and as much cayenne as you can take on the point of a very small pen-knife blade2 the onion and seasoning will cost less than two cents2 stew gently for fifteen minutes1 stirring occasionally to prevent burning1 and serve as soon as the rice is tender4 ,this makes a palatable dish for about ten cents4 ,rice1 ,japanese ,style4--,put half a pound of well washed rice into a double kettle1 with one pint of milk or water1 one heaping teaspoonful of salt1 and quarter of a medium sized nutmeg grated2 boil it until tender1 about forty minutes2 if it seems very dry add a little more liquid1 taking care not to have it sloppy when it is cooked4 ,when milk is used it may be served with milk and sugar as a breakfast or tea dish2 when water takes the place of milk1 the addition of an ounce of butter1 and half a saltspoonful of pepper makes a nice dinner dish of it4 ,,chapter ,v4 ,,soup4 ,the value of soup as food cannot be overestimated4 ,in times of scarcity and distress1 when the question has arisen of how to feed the largest number of persons upon the least quantity of food1 the aliment chosen has always been soup4 ,there are two reasons for this3 first1 by the addition of water to the ingredients used we secure the aid of this important agent in distributing nutrition equally throughout the blood1 to await final absorption2 and1 second1 we gain that sense of repletion so necessary to the satisfaction of hunger--the fact being acknowledged that the sensation we call hunger is often allayed by the presence of even innutritious substances in the stomach4 ,good soup is literally the juice of any ingredient from which it is made--the extract of the meat1 grains1 or vegetables composing it4 ,the most economical of soups1 eaten with bread1 will satisfy the hunger of the hardest worker4 ,the absolute nutritive value of soup depends1 of course1 upon its ingredients2 and these can easily be chosen in reference to the maintenance of health4 ,for instance1 the pot-liquor in which meat has been boiled needs only the addition of a few dumplings or cereals1 and seasoning1 to form a perfect nutriment4 ,that produced from skin and bones can be made equally palatable and nutritious by boiling with it a few vegetables and sweet herbs1 and some rice1 barley1 or oatmeal4 ,even the gelatinous residue produced by long-continued boiling1 without the presence of any foreign matter1 is a useful emollient application to the inflamed mucous surfaces in some diseases1 while it affords at the same time the degree of distention necessary to prevent flatulency4 ,the time required to make the most palatable and nutritious soup is short4 ,lean meat should be chopped fine1 placed in cold water1 in the proportion of a pint to each pound1 slowly heated1 and thoroughly skimmed4 ,five minutes' boiling will extract from the meat every particle of its nutriment and flavor4 ,the liquor can then be strained off1 seasoned1 and eaten with bread1 biscuit1 or vegetables4 ,peas or beans boiled and added to the soup make it the most perfect food for sustaining health and strength4 ,it is the pure juice of the meat and contains all its savory and life-giving principles4 ,if your family is large1 it will be well for you to keep a clean saucepan1 or pot on the back of the stove to receive all the clean scraps of meat1 bones1 and remains of poultry and game1 which are found in every kitchen2 but vegetables should not be put into it1 as they are apt to sour4 ,the proper proportions for soup are one pound of meat and bone to one and a half quarts of cold water2 the meat and bones to be well chopped and broken up1 and put over the fire in cold water1 being brought slowly to a boil1 and carefully skimmed as often as any scum rises2 and being maintained at a steady boiling point from two to six hours1 as time permits2 one hour before the stock is done1 add to it one carrot and one turnip pared1 one onion stuck with three cloves1 and a bouquet of sweet herbs4 ,when soup is to be boiled six hours you must allow two quarts of water to every pound of meat1 and you must see that the pot boils slowly and regularly1 and is well skimmed4 ,when you want to keep soup from one meal to another1 or over night1 you must pour it into an earthen pot1 or bowl1 because it will turn by being allowed to remain in the metal pot4 ,i shall give you first some receipts for making soups without meat1 and then some of the cheapest meat soups ,i have tried4 ,the first is very cheap and nutritious1 and should be served at meals where no meat is to be used2 bread1 and a cheap pudding1 will be sufficient to use with it4 ,scotch ,broth without ,meat4--,steep four ounces of pearl barley1 7cost three cents17 over night in cold water1 and wash it well in fresh water2 cut in dice half an inch square1 six ounces of yellow turnip1 six ounces of carrot1 four ounces of onion1 two ounces of celery1 or use in its place quarter of a saltspoonful of celery seed1 7cost of all about one cent17 put all these into two and a half quarts of boiling water1 season with a teaspoonful of salt1 quarter of a saltspoonful of pepper1 and as much cayenne as you can take up on the point of a very small pen-knife blade1 7cost one cent27 boil slowly for two hours2 then stir in quarter of a pound of oatmeal1 7cost two cents17 mixed to a smooth batter with cold water1 see if seasoning be correct1 add two or three grates of nutmeg1 and boil half an hour4 ,meantime1 cut two slices of bread1 7cost one cent17 in half inch dice1 fry light brown in hot fat1 7cost two cents17 and lay the bits in the soup tureen2 when the soup is ready pour it over them1 and serve4 ,this soup1 which costs only about ten cents1 is palatable as well as economical4 ,pea ,soup4--,use half a pint1 or seven ounces of dried peas1 7cost three cents17 for every two quarts of soup you want4 ,put them in three quarts of cold water1 after washing them well2 bring them slowly to a boil2 add a bone1 or bit of ham1 if you have it to spare1 one turnip1 and one carrot peeled1 one onion stuck with three cloves1 7cost three cents17 and simmer three hours1 stirring occasionally to prevent burning2 then pass the soup through a sieve with the aid of a potato-masher1 and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry1 7cost two cents27 this will prevent settling2 meantime fry some dice of stale bread1 about two slices1 cut half an inch square1 in hot fat1 drain them on a sieve1 and put them in the bottom of the soup tureen in which the pea soup is served2 or cut some bits of very hard stale bread1 or dry toast1 to use instead of the fried bread4 ,by the time the soup is done it will have boiled down to two quarts1 and will be very thick and good4 ,this receipt will cost you about ten cents4 ,thick ,pea ,soup4--,fry one sliced onion1 7cost half a cent17 in one ounce of suet or drippings1 7cost half a cent17 using an iron pot to fry it in2 as soon as it is brown1 put into the same pot1 three quarts of cold water1 one pint1 or fourteen ounces of well washed peas1 7cost five cents17 and boil as above2 this quantity of peas does not need any crusts in the soup2 it will be thick enough2 but bread may be eaten with it1 if you want it4 ,this soup costs six cents4 ,bean ,soup4--,for this1 use the receipt for pea soup1 using beans instead of peas2 the cost will be about the same4 ,lentil ,soup4--,for two quarts of soup half a pint of yellow lentils1 7cost five cents17 washed1 and put to boil in three pints of cold water1 with one cents' worth of soup greens1 and boiled gently until the lentils are soft enough to break between the fingers2 every half hour a gill of cold water should be added1 and the lentils again raised to a boiling point1 until they are done2 they should then be passed through a sieve with a wooden spoon1 using enough of the liquor to make them pass easy1 and mixed with the rest of the soup2 it should be seasoned with salt and pepper1 and is then ready to simmer for half an hour1 and serve hot1 with dice of fried bread half an inch square1 like those used for pea soup1 or with bits of stale bread4 ,a plentiful dinner of lentil soup and bread costs only about ten cents4 ,onion ,soup4--,chop half a quart of onions1 7cost three cents17 fry them brown1 in a large saucepan1 with two ounces of drippings1 stirring until they are well browned1 but not burned2 then stir in half a pound1 or a little less1 of oatmeal1 7cost three cents17 add three quarts of water1 and season to taste with pepper and salt2 7the drippings and seasoning cost one cent27 while the soup is boiling1 which must be for about twenty minutes1 with occasional stirring1 toast a third of a six cent loaf of bread1 cut it in half inch bits1 lay it in the soup tureen2 and1 when the soup is ready pour it on the toast4 ,the soup will cost about ten cents1 and is extremely nourishing4 ,spinach ,soup4--,put one quart of spinach1 7cost five cents17 to boil in a large pot1 full of boiling water1 well salted with two tablespoonfuls of salt2 cover until it boils up once2 then remove the cover1 and with a wooden spoon press the spinach under water as fast as it rises to the surface2 boil it steadily only until it is tender2 then drain it2 run plenty of cold water from the faucet over it1 while it is still in the colander2 drain it again1 chop it fine1 and pass it through a kitchen sieve with the aid of a wooden spoon2 boil one quart of milk1 7cost eight cents17 and one quart of water2 add the spinach to it1 thicken it by stirring in two tablespoonfuls of corn starch dissolved in cold milk2 season it with one teaspoonful of salt1 quarter of a saltspoonful of white pepper1 and the same of nutmeg2 7cost of seasoning one cent17 and serve it as soon as it boils up4 ,it costs only fifteen cents1 and is delicious4 ,soup can be made from any green vegetable or herb in the same way4 ,vegetable ,soup4--,the following is the receipt given by the celebrated ,,francatelli for a cheap vegetable soup3 ,put six quarts of water to boil in a large pot with quarter of a pound of suet1 or two ounces of drippings1 7cost about two cents17 season it with a level tablespoonful of salt1 half a teaspoonful of pepper1 and a few sprigs of parsley and dried herbs1 7cost of seasoning one cent27 while it is boiling prepare about ten cents' worth of cabbage1 turnips1 beans1 or any cheap vegetables in season2 throw them into the boiling soup1 and when they have boiled up thoroughly1 set the pot at the side of the fire1 where it will simmer1 for about two hours4 ,then take up some of the vegetables without breaking1 and use them with any gravy you may have on hand1 or with quarter of a pound of bacon1 7cost four cents17 sliced and fried1 for the bulk of the meal2 the soup after being seasoned to taste can be eaten with bread1 at the beginning of the meal1 the whole of which can be provided for about twenty cents4 ,vegetable ,porridge4--,pare and slice thin ten cents' worth of carrots1 turnips1 onions1 and parsnips1 and put them into three quarts of water1 with a few sprigs of parsley and dried herbs2 season them with half a tablespoonful of salt1 and quarter of a teaspoonful of pepper1 and let them boil till very soft1 two hours or more2 then rub them all through a colander1 return the porridge to the pot1 and set it over the fire to heat1 stirring it to prevent burning4 ,use it with bread2 it will cost about fifteen cents for enough for a hearty meal4 ,rice ,milk4--,put half a pound of well-washed rice into two quarts of boiling water1 with two ounces of sweet drippings1 a teaspoonful of salt1 and a bit of cinnamon1 or lemon peel1 and let all boil gently about an hour2 then add one quart of milk1 and stir the rice for about ten minutes4 ,a little sugar or molasses may be added if you want it sweet4 ,it makes an excellent breakfast or supper dish1 and costs about fifteen cents4 ,fish ,soup4--,make this soup from any rich1 glutinous fish1 such as cod's head1 halibut neck1 flounders1 skate1 or any cheap fish which is in season1 and which you can buy for five or six cents a pound4 ,chop one or two onions1 fry them in a pot with two ounces of drippings1 till light brown2 season with a level tablespoonful of salt1 half a teaspoonful of pepper1 and a teaspoonful of sweet herbs of any kind1 then add two quarts of hot water1 and let all boil for ten minutes2 meantime mix quarter of a pound of oatmeal with one pint of cold water1 and wash and cut in two-inch pieces about two pounds of fish2 when the soup has boiled ten minutes1 put the fish into it1 and carefully stir in the oatmeal2 let it boil twenty minutes1 stirring occasionally to prevent burning2 it will then be ready to use4 ,the seasoning1 drippings1 and oatmeal1 will cost about five cents1 and the fish ten more2 with the addition of bread and potatoes1 say five cents' worth of either1 it makes an excellent meal1 costing about twenty cents4 ,fish ,chowder4--,fry together in the bottom of a saucepan four ounces of salt pork and two onions sliced2 when brown season with a teaspoonful of sweet herbs1 and a very little salt and pepper2 meantime peel and slice half a dozen medium-sized potatoes1 and lay them in cold water2 and cut in small slices two pounds of any fish which costs about five cents per pound2 when the onions and pork are brown1 put the potatoes and fish upon them in layers1 seasoning with a level tablespoonful of salt1 and half a teaspoonful of pepper2 pour over all cold water enough to cover the ingredients1 and let them cook twenty minutes after they begin to boil2 soak half a pound of sea-biscuit in cold water1 and when the chowder is nearly done lay them on it1 and pour over them half a pint of milk2 in five minutes the chowder will be ready to use4 ,the onions1 pork1 and seasoning will cost five cents2 the potatoes1 crackers and milk five more2 and the fish ten cents2 total for two quarts of good chowder twenty cents4 ,mutton ,broth4--,put two pounds of a jointed neck of mutton1 7cost twelve cents17 in two and a half quarts of cold water1 and let it boil slowly2 skim it carefully1 season it with a level tablespoonful of salt1 half a teaspoonful of pepper1 and the same of sweet herbs2 then add one quart of yellow turnips1 peeled and quartered1 7cost three cents17 and four ounces of well washed pearl barley1 7cost two cents17 and boil about an hour longer1 or until the turnips and barley are tender4 ,take up the meat on a platter1 lay the turnips around it1 and pour the broth and barley into a soup tureen4 ,the broth1 meat and vegetables will cost seventeen cents1 and will make a good dinner with the addition of bread2 or you can use the mutton and turnips for one meal1 and keep the broth and barley for another4 ,veal ,broth4--,make this as you would the mutton broth1 using a knuckle of veal1 7which costs ten cents17 instead of the neck of mutton1 and a quarter of a pound of rice1 7which costs two or three cents17 instead of barley2 omit the turnips4 ,you will have a good1 nutritious1 broth for about thirteen cents4 ,white ,broth4--,cut two pounds of the neck of veal1 7cost twelve cents17 in cutlets1 and put it in a sauce pan with two ounces of salt pork1 7cost two cents17 a level tablespoonful of salt1 half a teaspoonful of pepper1 one onion chopped1 six whole cloves1 and half a pint of water2 7the seasoning will cost about one cent27 boil these ingredients for ten minutes1 stirring often enough to prevent burning1 then add two and a half quarts of hot water1 and skim the broth thoroughly as soon as it boils up2 let it simmer for half an hour1 when take up the meat1 reserving it for stew1 strain the broth1 let it boil up again1 and then put into it a quarter of a pound of macaroni1 7cost four cents17 and boil it for half an hour longer4 ,while it is boiling put the meat with half a quart of peeled and quartered potatoes1 7cost two cents17 a teaspoonful of salt1 and a pint of boiling water into a sauce pan and let them cook as long as the macaroni4 ,serve the stew by itself1 and the broth and macaroni in a soup tureen4 ,with bread these two dishes make a good dinner1 at a cost of about twenty-five cents4 ,you can sometimes use rice or dumplings instead of macaroni4 ,cream ,soup4--,proceed as for white broth1 using the meat for a stew1 skimming all the fat off the broth1 and then adding to it two tablespoonfuls of flour mixed smooth with half a pint of milk2 when the milk and flour are mixed smooth pour into them a gill of the boiling broth1 and then add them to the soup2 see if the seasoning is right1 and boil it ten minutes1 stirring it to prevent burning2 during this time toast a few slices of stale bread1 cut them in dice1 and put them in the soup tureen2 when the soup is ready pour it over the toast1 take up the stew on another dish1 and serve both together4 ,they make a good dinner for about twenty-five cents4 ,beef ,broth4--,put two pounds of lean beef from the neck1 7cost twelve cents17 in two and a half quarts of cold water to boil2 skim as soon as it boils1 and add a level tablespoonful of salt1 half a teaspoonful of pepper1 quarter of a nutmeg grated1 a few sweet herbs1 and half a dozen cloves2 7cost of seasoning two cents27 boil gently for one hour4 ,at the end of quarter of an hour make as follows some ,norfolk ,dumplings4--,mix by sifting together one pound of flour1 one teaspoonful of salt1 and two of baking-powder1 7cost three cents27 make into a soft dough with one egg1 half a pint of milk and a very little water1 7cost four cents17 and drop them by the tablespoonful in the soup2 be careful that the pot does not stop boiling1 or the dumplings will be heavy4 ,at the end of three quarters of an hour stir together over the fire in a large sauce-pan one ounce each of butter and flour1 7cost two cents17 and when they are nicely browned1 gradually add1 and mix with an egg-whip or large fork1 a pint of the boiling soup4 ,take up the meat and dumplings on the same dish1 strain the soup into the sauce you have just made1 and mix it thoroughly2 put a little of it over the meat and dumplings1 and serve the rest in the soup tureen2 it is very nice with small dice of toast in it4 ,both dishes make an excellent dinner1 at a cost of about twenty-five cents1 including bread4 ,meat ,brewis4--,this palatable dish is made by putting the thick upper or under crust of a stale loaf of bread into the pot when any meat or soup is boiling1 and letting it remain about five minutes to thoroughly absorb the broth2 it should then be taken out as whole as possible1 and eaten at once4 ,it is satisfactory1 nutritious and economical2 enough for a hearty meal costing not more than five cents4 ,,chapter ,,vi4 ,,peas1 ,,beans1 ,,lentils1 ,,and ,,maize4 ,before giving you receipts for cooking peas1 beans1 and lentils1 ,i want to show you how important they are as foods4 ,i have already spoken of the heat and flesh forming properties of food as the test of its usefulness2 try to understand that a laboring man needs twelve ounces and a half of heat food1 and half an ounce of flesh-food every day to keep him healthy4 ,one pound1 or one and a quarter pints of dried peas1 beans1 or lentils1 contains nearly six ounces of heat food1 and half an ounce of flesh food2 that is1 nearly as much heat-food1 and more than twice as much flesh food as wheat4 ,a little fat1 salt meat1 or suet1 cooked with them1 to bring up their amount of heat-food to the right point1 makes either of them the best and most strengthening food a workingman can have4 ,the only objection to their frequent use is the fact that their skins are sometimes hard to digest2 but if you make them into soup1 or pudding1 rubbing them through a sieve after they are partly cooked1 you will be safe from any danger4 ,oatmeal and ,peas4--,cut quarter of a pound of fat pork or bacon1 7cost four cents17 into pieces half an inch square2 put it in the bottom of a pot with two sliced onions1 7cost one cent17 and fry ten minutes without burning2 season with two teaspoonfuls of salt1 one of sugar1 and one saltspoonful of pepper2 7cost of seasoning one cent27 then add three quarts of cold water1 and one pint of peas1 7cost five cents17 and boil the whole gently until the peas become quite soft2 then stir in enough oatmeal to thicken1 about a quarter of a pound1 7cost two cents or less27 simmer for twenty minutes1 and then eat hot4 ,it is the healthiest kind of a meal1 and costs thirteen cents1 or less4 ,peas-,pudding4--,soak one pint of dried peas1 7cost five cents17 in cold water over night2 tie them loosely in a clean cloth1 and boil them about two hours in pot-liquor or water1 putting them into it cold and bringing them gradually to a boil2 drain them1 pass them through a sieve with a wooden spoon1 season them with a level tablespoonful of salt1 half a saltspoonful of pepper1 one ounce of butter1 and one egg1 7all of which will cost five cents17 mix1 tie in a clean cloth1 and boil half an hour longer2 then turn it from the cloth on a dish1 and serve hot4 ,this receipt makes a good large pudding for ten cents2 or you can leave out the egg and it will cost less4 ,peas and ,bacon4--,put one pound of bacon1 7cost twelve cents17 to boil in two and a half quarts of cold water1 with one pint of dried peas1 7cost five cents27 when the peas are soft1 drain them1 press them through a sieve1 lay them neatly on a flat dish1 place the bacon on them1 and set them in the oven to brown4 ,meantime strain any water which may remain after boiling them1 and thicken it over the fire with ,indian meal1 in the proportion of four or five tablespoonfuls to each pint1 so as to make it thick enough to cut and fry when cold2 boil it about one hour1 and then cool it4 ,as soon as the peas and bacon are brown1 serve them with boiled potatoes or bread1 7about five cents' worth of either27 they make a good dinner1 and with the hasty pudding1 cost only about twenty-five cents4 ,baked ,peas4--,proceed as directed for peas-pudding1 only instead of putting the peas again in the cloth put them in a pudding-dish1 and brown them in the oven4 ,a large dish costs only ten cents4 ,peas and ,onions4--,proceed as directed for peas pudding1 omitting the egg1 and substituting for it an onion chopped and fried in an ounce of drippings2 bake as in the previous receipt4 ,the cost will be about ten cents1 and the dish is exceedingly nutritious4 ,baked ,beans4--,put one pint of dried beans1 7cost six cents17 and quarter of a pound of salt pork1 7cost four cents17 into two quarts of cold water2 bring them to a boil1 and boil them slowly for about twenty minutes2 then put the beans1 with about a teacupful of the water they were boiled in1 into an open jar1 season them with salt and pepper to taste1 and one tablespoonful of molasses1 7cost of seasoning one cent17 lay the pork on the top1 and bake two hours1 or longer4 ,the dish will cost about ten cents1 and is palatable and nutritious4 ,the liquor in which the beans were boiled should be saved1 and used the next morning as broth1 with seasoning and a little fried or toasted bread in it4 ,stewed ,beans4--,soak a pint of dried beans1 7cost six cents17 over night in cold water2 put them to boil in a quart of cold water with one ounce of drippings1 a level tablespoonful of salt1 and quarter of a teaspoonful of pepper1 and boil them gently for two hours4 ,then drain them1 put them into a sauce pan with one ounce of butter and a tablespoonful of chopped parsley1 and after heating them through1 serve them at once4 ,the drippings1 butter1 and seasoning1 will not cost more than four cents1 and the whole dish can be made for ten4 ,fried ,beans4--,proceed as above1 omitting the parsley1 and letting the butter get hot in a frying pan1 before putting the beans in2 fry them a little1 stirring them so that they will brown equally1 and then serve them4 ,the dish will cost ten cents4 ,beans and ,bacon4--,soak a pint of dried beans1 7cost six cents17 over night in cold water2 put them over the fire in one quart of cold water1 with quarter of a pound of bacon1 7cost three cents17 and boil them gently for about two hours2 then stir in two tablespoonfuls of flour mixed smooth with a little cold water1 season to taste with pepper1 salt1 and if you like it a little chopped onion1 and let them stew gently for about ten minutes2 they will then be ready to serve4 ,the dish will cost ten cents4 ,lentils4--,lentils have been used for food in older countries for a long time1 and it is quite necessary that we should become acquainted with their merits if we want to save2 ,i give a lentil soup1 and some excellent directions for cooking this invaluable food4 ,one quart of lentils when cooked will make four pounds of hearty food4 ,there are two varieties in market2 the small flat brown seed1 called lentils la reine2 and a larger kind1 about the size of peas1 and of a greenish color2 both sorts are equally well flavored and nutritious2 they cost ten cents a pound1 and can be bought at general groceries4 ,the seed of the lentil tare1 commonly cultivated in ,france and ,germany as an article of food1 ranks nearly as high as meat as a valuable food1 being capable of sustaining life and vigor for a long time2 this vegetable is gradually becoming known in this country1 from the use of it by our ,french and ,german citizens2 and from its nutritive value it deserves to rank as high as our favorite ,new ,england ,beans4 ,lentils boiled plain4--,wash one pound1 or one full pint of lentils1 7cost ten cents17 well in cold water1 put them over the fire1 in three quarts of cold water with one ounce of drippings1 one tablespoonful of salt1 and a saltspoonful of pepper1 7cost about one cent17 and boil slowly until tender1 that is about three hours2 drain off the little water which remains1 add to the lentils one ounce of butter1 a tablespoonful of chopped parsley1 a teaspoonful of sugar1 and a little more salt and pepper if required1 7cost about three cents17 and serve them hot4 ,always save the water in which they are boiled2 with the addition of a little thickening and seasoning1 it makes a very nourishing soup4 ,stewed ,lentils4--,put a pint of plain boiled lentils into a sauce pan1 cover them with any kind of pot-liquor1 add one ounce of chopped onion1 two ounces of drippings1 quarter of an ounce of chopped parsley1 and stew gently for twenty minutes2 serve hot4 ,this dish costs about ten cents4 ,fried ,lentils4--,fry one ounce of chopped onion brown in two ounces of drippings1 add one pint of plain boiled lentils1 see if they are properly seasoned1 and brown them well2 serve hot4 ,this dish costs about ten cents1 and is very good1 and as nutritious as meat4 ,maize1 or ,indian ,corn ,meal4--,this native product is a strong and nutritious food1 and very economical2 in addition to the ordinary hasty-pudding1 or mush1 it can be cooked with a little pot-liquor1 meat1 or cheese1 so as to be both good and wholesome4 ,below are some excellent receipts for cooking it4 ,polenta4--,boil one pound of yellow ,indian meal1 7cost four cents17 for half an hour1 in two quarts of pot-liquor or boiling water1 salted to taste1 with one ounce of fat1 stirring it occasionally to prevent burning2 then bake it for half an hour in a greased baking dish1 and serve it either hot1 or1 when cold1 slice it and fry it in smoking hot fat4 ,this favorite ,italian dish is closely allied to the hasty-pudding of ,new ,england1 and the mush of the ,south4 ,it costs five cents4 ,cheese ,pudding4--,into two quarts of boiling water1 containing two tablespoonfuls of salt1 stir one pound of yellow ,indian meal1 7cost four cents17 and a quarter of a pound of grated cheese1 7cost four cents27 boil it for twenty minutes1 stirring it occasionally to prevent burning2 then put it in a greased baking pan1 sprinkle over the top quarter of a pound of grated cheese1 7cost four cents17 and brown in a quick oven4 ,serve hot4 ,if any remains1 slice it cold and fry it brown4 ,it costs twelve cents4 ,hasty-,pudding4--,have boiling upon the fire two quarts of water with a level tablespoonful of salt2 sprinkle in gradually one pound of ,indian meal1 7cost four cents17 stirring constantly to prevent lumps2 and boil steadily for one hour1 stirring occasionally4 ,the secret of making good hasty-pudding is to boil it long enough to thoroughly cook it4 ,some persons first mix the meal with cold water until it forms a thick batter1 and then stir this into the boiling water4 ,the pudding can be eaten with a little milk1 butter1 or molasses1 if they are desirable additions2 or with some meat gravy1 or melted and seasoned suet4 ,when cold it is good sliced and fried4 ,johnny ,cake4--,mix one pound of ,indian meal1 7cost four cents17 one ounce of lard1 7cost one cent17 and one teaspoonful of salt1 with sufficient boiling water to make a stiff batter2 put it by the tablespoonful into a greased baking pan1 and bake it thoroughly4 ,five cents' worth makes a hearty meal1 with a little butter or molasses4 ,indian ,cakes4--,these are prepared in the same way as ,johnny ,cake1 except that the batter is made about as thin as buckwheat cakes1 and baked upon a greased griddle over the fire instead of in the oven4 ,the most economical way of greasing the griddle is to put a small piece of fat salt pork upon a fork and rub it over the surface of the griddle after it is well heated4 ,indian ,bread4--,mix into one quart of boiling water enough ,indian meal to make a thin batter1 about a quarter of a pound1 7cost one cent27 when it has cooled1 stir into it one pound of wheat flour1 7cost four cents17 a level tablespoonful of salt1 and one gill of yeast2 let it rise overnight1 and then bake it in loaves4 ,boiled ,indian ,pudding4--,dissolve a level teaspoonful of soda in one pint of sour milk1 add to it one pint of molasses1 7cost five cents17 quarter of a pound of chopped suet1 7cost two cents17 half a pound of ,indian meal1 7cost two cents17 and a level teaspoonful of salt2 if you have no milk use boiling water instead of it2 put the pudding into a scalded pudding bag1 or a pudding kettle1 and this into a pot of boiling water2 boil steadily for four hours1 adding boiling water as the quantity decreases4 ,the pudding when cooked may be eaten with sauce or molasses1 if desired2 it will cost about ten cents4 ,baked ,indian ,pudding4--,stir into a quart of boiling milk1 7cost eight cents17 quarter of a pound of ,indian meal1 7cost one cent17 one level teaspoonful of salt1 the same of spice1 and one ounce of butter1 7cost two cents27 last of all add one pint of cold milk1 7cost four cents17 or milk and water4 ,pour the pudding into an earthen dish1 and bake slowly for three hours4 ,it will cost about fifteen cents1 and be very nice4 ,there is as much difference in the quality of ,indian meal as there is in its preparation2 ,southern meal is undoubtedly finer than ,northern1 and ,southern cooks are proverbial for their skill in using it4 ,i am indebted for some of the preceding receipts to a friend in ,maryland1 and ,i advise my readers to buy ,southern meal1 if they can get it1 and test them thoroughly4 ,meal that is ground by hand or water power is superior to that ground by steam1 because it is less heated in the process4 ,indian corn is an excellent food in temperate and warm climates2 and from its abundant yield1 and easy cultivation1 it is one of the cheapest of cereals4 ,it contains the nitrates1 or flesh-forming properties1 in an excessive degree4 ,it is a palatable and nutritious diet whether eaten green1 parched1 or ground into meal4 ,,chapter ,,vii4 ,,cheap ,,fish ,,and ,,meat ,,dinners4 ,i have already spoken of the value of fish as strengthening food1 and in support of what ,i say ,i need only to remind you how vigorous and healthy the inhabitants of the sea coast usually are1 especially if they eat red-blooded fish4 ,this fact1 in connection with the abundance and cheapness of fish makes it an important article in the dietary of the good housekeeper4 ,fish may be cooked by boiling1 baking1 broiling1 and frying2 boiling is the least economical method of cooking fish1 and fish soup1 or fish chowder the most saving2 broiled fish wastes but little of its nutriment1 but its bulk is decreased2 baked fish ranks next to fish soup in point of economy4 ,fish are preserved for winter use by cleaning them1 rubbing them with salt1 packing them in layers1 and covering them with brine4 ,an excellent way of pickling fish is to clean them1 cut off the heads1 tails1 and fins1 wash them1 and then rub them well with salt and spice1 pack them in layers in an earthen crock or deep dish1 cover them with vinegar1 and tie the jar over with buttered paper2 they are then ready to bake slowly for about four hours2 and will keep for three or four weeks after they are cooked4 ,in ,london1 and other large ,english cities1 where fried fish forms an important item of popular food1 it is cooked with great care1 and in such a manner as to retain all its nourishing qualities4 ,it is well washed in salted water1 dried on a clean cloth1 cut in slices if large1 dipped in a rather thin batter1 made of flour1 salt1 pepper1 and cold water1 and then dropped into a pan containing plenty of fat heated until it is smoking hot1 but does not boil2 the pan is then taken from the fire1 and by the time the fat is growing cool the fish is cooked4 ,a novice would do best by maintaining the fat at the proper degree of heat until the fish is cooked4 ,the receipts which ,i give for fish are calculated to produce compound dishes from it1 hearty enough to make the bulk of a meal4 ,fish and ,potato ,pie4--,use any cheap fish which does not cost more than five or six cents a pound1 such as cod1 haddock1 or blue-fish2 cut two pounds of fish1 7cost twelve cents17 in pieces about an inch thick and two inches long2 lay them in a deep dish with a pint of cold gravy of any kind1 or cold water1 season with a tablespoonful each of chopped parsley and onion1 and a teaspoonful of salt1 pepper1 and thyme1 mixed together in equal quantities1 and sprinkled among the fish2 put it into the oven for fifteen or twenty minutes to partly cook4 ,put one quart of potatoes1 7cost three cents17 into boiling water1 and boil until soft enough to mash2 mash them1 season them with salt and pepper1 and put them over the fish1 which you must take from the oven1 as a crust2 return the pie again to the oven to brown the crust1 and then serve it with bread and butter4 ,twenty-five cents will cover the cost of all1 and the dinner will be a good one4 ,fish ,pudding4--,make a plain paste by mixing quarter of a pound of lard or sweet drippings1 7cost three cents17 with half a pound of flour1 7cost two cents17 a teaspoonful of salt1 and just water enough to make a stiff paste2 roll it out2 line the edges of a deep pudding dish with it half way down2 fill the dish with layers of fresh codfish cut in small pieces1 using two pounds1 7cost twelve cents17 season each layer with salt1 pepper1 chopped parsley1 and chopped onions1 using one tablespoonful of salt1 one saltspoonful of pepper1 two bay leaves1 a saltspoonful of thyme1 four ounces of onion1 and half an ounce of parsley1 7cost five cents27 fill up the dish with any cold gravy1 milk1 or water1 cover with paste1 and bake fifteen minutes in a quick oven2 finish by baking half an hour in a moderate oven2 serve hot4 ,with bread the dinner will cost twenty-five cents4 ,fish and ,potato ,pudding4--,wash and peel one quart of potatoes1 7cost three cents17 peel and slice about six ounces of onions1 7cost one cent17 skin and bone two bloaters or large herrings1 7cost five cents17 put all these ingredients into a baking dish in layers1 seasoning them with a dessertspoonful of salt and a saltspoonful of pepper2 pour over them any cold gravy you have on hand1 or add two or three ounces of drippings2 if you have neither of these1 water will answer2 bake the pudding an hour and a half2 serve hot1 with bread4 ,if you use drippings or milk the entire seasoning will cost you less than five cents2 and the whole dinner1 which is excellent1 not more than fifteen cents4 ,codfish ,steaks4--,two pounds of codfish1 7which costs at the market from four to seven cents17 can be cut in steaks1 dried well1 and either dipped in flour1 or thin batter of flour1 salt1 pepper1 and water1 and fried in smoking hot fat1 or can be served with a quart of boiled potatoes1 7cost three cents17 and plenty of bread and butter1 at the rate of about twenty cents a meal4 ,red ,herrings with ,potatoes4--,soak a dozen herrings1 7cost ten cents17 in cold water for one hour2 dry and skin them1 split them down the back1 and lay them in a pan with two ounces of drippings1 two ounces of onion chopped fine1 a saltspoonful of pepper1 and three tablespoonfuls of vinegar1 7cost two cents17 and set them in a moderate oven to brown for ten or fifteen minutes2 meantime1 boil one quart of potatoes1 7cost three cents17 with a ring of the paring taken off1 in plenty of boiling water and salt1 pouring off the water as soon as they are tender1 and letting them stand on the back of the fire1 covered with a dry towel1 for five minutes2 serve them with the herrings1 taking care to dish both quite hot4 ,with bread and butter a plentiful dinner can be had for about twenty-two cents4 ,cheap ,meats4--,those parts of meat which are called the cheap cuts1 such as the head1 brains1 tongue1 tripe1 kidneys1 haslet or pluck1 feet1 and tail1 are eaten much more frequently in ,europe than in this country1 and are worthy of all the use they get there2 for their proportion of flesh-forming elements is large2 this is especially the case with the lights or lungs1 but as they are rather difficult to digest1 they should be thoroughly cooked1 and never eaten alone4 ,tripe and pigs' feet1 on the contrary1 are very easily digested2 but on this account are not as satisfactory food as that which remains longer in the stomach2 although they are both savory and cheap4 ,be careful to keep all meat stews closely covered1 or a great deal of the nutriment of the meat will escape in the steam4 ,sheeps' ,head ,stew4--,thoroughly clean a sheeps' head1 weighing about three pounds1 7cost about ten cents17 put it over the fire with quarter of a pound of rice1 7cost three cents17 two cents' worth of onions sliced1 a level tablespoonful of salt1 quarter of a teaspoonful of pepper1 and three pints of cold water2 bring it slowly to a boil1 skimming it carefully1 and then add five cents' worth of carrots and turnips1 peeled and quartered2 let all simmer gently together for two hours1 being careful to remove all grease1 and see if the seasoning is correct1 before dishing the stew4 ,with bread1 or boiled potatoes1 the meal will cost about twenty-five cents4 ,oxtail ,stew4--,put two jointed oxtails1 7cost about ten cents17 over the fire in one quart of cold water1 and scald them1 to remove the strong flavor2 then roll the joints in flour1 season them with salt and pepper1 and pack them in an earthen jar1 with one onion chopped1 and one quart of potatoes peeled and sliced2 the vegetables and seasoning will cost about five cents2 add one pint of water1 put on the cover of the jar1 and cement it in place with a paste of flour and water1 which you must grease a little to prevent cracking2 then put the jar into a moderately hot oven1 and bake it about four hours4 ,with the addition of bread and butter it makes a hearty meal1 and costs about twenty-two cents4 ,beef ,pie4--,cut in two inch pieces two pounds of the neck of beef1 7cost twelve cents17 brown them quickly in one ounce of drippings1 7cost one cent17 season them with pepper and salt1 put them into a pudding dish in layers with one cents' worth of chopped onion1 and one quart of potatoes1 7cost three cents17 peeled and sliced2 add enough cold water to cover the beef and vegetables1 and put over them a crust made of one pound of flour1 7cost four cents17 and quarter of a pound of lard1 7cost three cents17 put it for fifteen minutes into a hot oven1 and then bake for an hour and a half in a moderate one4 ,it will cost less than twenty-five cents1 and be an abundant meal4 ,baked ,heart4--,thoroughly wash a beef's heart1 7cost ten cents17 stuff it with half a loaf of stale bread1 7cost two cents17 moistened with warm water and seasoned with one teaspoonful of salt1 quarter of a teaspoonful each of pepper1 chopped parsley and sweet herbs1 an onion chopped1 and one ounce of sweet drippings 7cost of all these two cents27 lay it in a dripping pan with five cents' worth of parsnips scraped and washed1 and bake in a moderate oven about two hours4 ,it may be baked in an earthen jar1 like the oxtail stew1 and all its goodness will be saved4 ,parsnips are exceedingly nutritious and cheap1 but if they are not liked potatoes may be substituted for them4 ,the entire dinner with bread and butter will cost about twenty-five cents4 ,stewed ,kidneys and ,potatoes4--,wash one quart of potatoes1 7cost three cents17 pare off one ring from each1 and put them to boil in well salted boiling water4 ,choose a very fresh beef's kidney1 7cost fifteen cents17 cut it in thin slices1 removing all the white vessels and membranes1 fry it quickly for five minutes in one ounce of smoking hot drippings1 7cost one cent17 season it with half a teaspoonful of salt1 and quarter of a teaspoonful of pepper1 a teaspoonful each of chopped parsley1 onion1 and vinegar2 shake into it from the dredging box one tablespoonful of flour1 add one pint of boiling water1 and boil gently for fifteen minutes4 ,by this time the potatoes will be done1 and both dishes must be served at once1 because the kidneys will grow tough and indigestible if they are cooked more than twenty minutes in all4 ,they will make a plentiful dinner1 including bread and butter1 for about twenty-five cents4 ,pig's ,kidneys may be cooked in the same manner1 and enough can be bought for ten cents to make a good sized dish4 ,kidney ,pudding4--,cut the kidneys1 season1 and stew them as above1 making meantime a crust from one pound of flour1 two teaspoonfulls of salt1 and one of baking powder1 sifted together2 mix into these ingredients four ounces of finely chopped suet1 7cost two cents17 make them into a paste with about one pint of cold water2 use part of this to line a deep pudding dish1 into which put the stewed kidneys2 cover the dish with the rest of the paste1 and bake it about an hour and a quarter in a regular1 moderately hot oven4 ,the pudding will cost about thirty cents4 ,gammon ,dumpling4--,make a plain paste of one pound of flour1 7cost four cents17 one dessertspoonful of salt1 and one of baking powder1 quarter of a pound of finely chopped suet or scraps1 7cost two cents17 and sufficient cold water to mix it to a stiff dough2 roll this out about half an inch thick1 spread over it half a pound of any cheap cut of bacon or ham1 finely chopped1 7cost six cents17 roll up the dumpling as you would a roly-poly pudding1 tie it tightly in a clean cloth1 and boil it in boiling water1 or boiling pot-liquor1 for about three hours4 ,do not let the pot stop boiling1 or the dumpling will be heavy4 ,serve it hot1 with one quart of plain boiled potatoes1 7cost three cents47 ,the dinner will cost fifteen cents4 ,bacon and ,apple ,roly-poly4--,boil a pound of bacon1 7cost twelve cents17 for half an hour2 then slice it thin2 peel and slice three cents' worth of apples and the same quantity of onions2 make a stiff dough of one pound of flour1 7cost four cents17 a teaspoonful of salt1 and cold water2 roll it out half an inch thick2 lay the bacon1 apples1 and onion all over it1 roll it up1 tie it tightly in a clean cloth1 and boil it about two hours1 in plenty of boiling water4 ,serve it with three cents' worth of boiled potatoes1 or boiled cabbage4 ,the dinner will cost twenty-five cents4 ,mutton and ,onions4--,choose a shoulder of mutton weighing about three pounds1 which you can buy at six cents a pound2 wipe it thoroughly with a damp cloth1 put it into a pot half full of boiling water1 with a tablespoonful of salt1 and boil it gently for two hours1 skimming the pot as often as any scum rises4 ,half an hour before it is done slice one quart of onions1 7cost five cents17 boil them in a pint of boiling water for about twenty minutes1 add one ounce of butter1 7cost two cents17 half a pint of milk1 7cost two cents17 four tablespoonfuls of flour 7cost one cent17 one teaspoonful of salt1 and pepper to taste4 ,when you have put the onions over the fire1 pare rings off a quart of potatoes1 7cost three cents17 and boil them in well salted boiling water4 ,have all three dishes ready at once1 and serve them together hot4 ,save the broth from the mutton1 and the next morning boil it up once1 and serve it for breakfast1 with half a loaf of stale bread1 toasted1 and cut in dice2 or boil in it for twenty minutes a quarter of a pound of rice or macaroni4 ,the dinner will cost you about thirty cents1 and you have on hand the broth for breakfast4 ,pork and ,onions4--,three pounds of the neck1 or spare ribs1 of fresh pork1 which you can buy at the packing houses for three cents a pound1 can be made into a capital dinner1 which will cost only about twenty cents1 by following the above receipt4 ,veal and ,rice4--,put the scrag end of a neck of veal1 which you can usually buy for ten cents1 into a pot half full of boiling water1 with a half tablespoonful of salt1 and half a pound of bacon1 or salt pork1 7cost six cents17 half a pound of rice1 7cost five cents17 and an onion stuck with six cloves2 boil it gently for three hours1 and then serve it hot1 the meat in the middle of the platter1 and the rice laid around it4 ,the broth may be served for breakfast1 as in the receipt for ,,mutton ,,and ,,onions4 ,the dinner will cost about twenty cents4 ,irish ,stew4--,cut two pounds of the flank of beef1 7cost fifteen cents1 or less17 in pieces about two inches square1 rub them well with pepper and salt2 peel and slice one quart of onions1 7cost five cents27 place beef and onions in a saucepan1 with just enough cold water to cover them1 and stew them gently for one and a half hours2 then add one quart of peeled potatoes1 7cost three cents17 and boil the stew until the potatoes are soft1 which will be in about twenty minutes4 ,serve at once hot4 ,the dish will cost twenty-three cents4 ,sheep's ,haslet4--,peel and slice one quart of onions1 7cost five cents27 wash and slice a sheep's haslet1 7cost six cents27 put two ounces of drippings1 7cost two cents17 in the bottom of a dripping pan1 strew the onions upon it1 and lay the haslet on them1 seasoning it with a teaspoonful of salt1 and one of thyme1 savory1 allspice1 and pepper1 using equal parts of each2 add enough water to reach halfway to the top of the meat1 then cover it thickly with the crumbs from half a loaf of stale bread1 and bake all together for one hour and a half1 in a moderate oven4 ,the whole dish will not cost over seventeen cents1 and it is nutritious and savory4 ,baked ,pig's ,head4--,buy at a packing house half a medium sized pig's head1 which you can get for three or four cents a pound1 7the piece will cost about ten cents27 clean and wash it well2 pare and slice one quart of onions1 7cost five cents27 chop quarter of a pound of suet1 7cost two cents17 and grate half a loaf of stale bread1 7cost three cents27 put into a dripping pan one ounce of drippings1 7cost one cent17 one gill of vinegar1 7cost one cent17 then the onions1 next the head1 skin up1 and last the bread1 suet1 and seasoning1 well mixed1 and bake in a moderate oven for about one and a half hours4 ,the dish will cost about twenty-two cents2 it is hearty and extremely nutritious4 ,,chapter ,,viii4 ,,sunday ,,dinners4 ,sunday is the workingman's festival4 ,it is not only a day of rest from manual labor1 a breathing space in his struggle for existence1 an interval during which his devotional aspirations may have full exercise2 it is the forerunner of a new phase of life1 in which toil is laid aside for the gentler occupations of home1 if he is a man of family1 and for rest and relaxation in any case4 ,the duty of making home pleasant1 which a good wife feels1 is doubly felt upon the days when the bread-winner abides in it4 ,the husband of such a wife seldom passes his ,sundays in strange places3 he is content to accept the day according to its recognized signification1 and when it has passed he is all the more ready to begin his daily work again4 ,because much of the comfort of home depends upon good and economical meals1 and because ,sunday dinners ought to be better than those of working days1 we must make ,monday dinners supplementary to them2 the cost of ,saturday night's marketing must be divided between the two days1 in order to keep within our financial margin4 ,good examples of this management may be found in the receipts given in this chapter for ,,roast ,,fowl and ,,fried ,,chicken1 ,,la ,,mode ,,beef and ,,meat ,,patties1 ,,boiled ,,mutton and ,,kromeskys1 and ,,roast ,,veal and ,,veal ,,and ,,ham ,,patties4 ,these receipts show how by the exercise of a little judgment in buying1 and economy in managing food1 we can have our ,sunday fowl1 or joint of meat1 without incurring any expense unwarranted by the figures to which this little book confines us4 ,roast ,fowl4--,you can generally buy a fowl for about a shilling a pound2 it need not be tender1 but it ought to be fleshy in order to furnish the basis for two meals4 ,choose a fowl which will cost fifty cents or less2 pluck all the pin feathers1 singe off the hairs with a piece of burning paper1 or a little alcohol poured on a plate and lighted with a match2 then wipe the fowl with a clean damp cloth1 draw it carefully by slitting the skin at the back of the neck1 and taking out the crop without tearing the skin of the breast2 loosen the heart1 liver1 and lungs by introducing the fore-finger at the neck1 and then draw them1 with the entrails1 from the vent4 ,unless you have broken the gall1 or the entrails1 in drawing the bird1 do not wash it1 for this greatly impairs the flavor1 and partly destroys the nourishing qualities of the flesh4 ,twist the tips of the wings back under the shoulders2 bend the legs as far up toward the breast as possible1 secure the thigh bones in that position by a trussing cord or skewer2 then bring the legs down1 and fasten them close to the vent4 ,put the bird into a pot containing three quarts of boiling water1 with one tablespoonful of salt1 an onion stuck with half a dozen cloves1 and a bouquet of sweet herbs1 made as directed on page #ai2 skim it as soon as it boils1 and as often as any scum rises4 ,if you wish to stuff the fowl use a forcemeat made as follows1 7cost ten cents17 and carefully sew it up in the carcass4 ,forcemeat or ,stuffing4--,cut two ounces of salt pork1 7cost two cents17 in quarter inch dice1 and fry it brown in half an ounce of drippings1 with one ounce of chopped onion2 while these ingredients are frying1 soak five cents' worth of stale bread in tepid water1 and then wring it dry in a napkin2 add it to the onion when it is brown1 with one tablespoonful of chopped parsley1 half a saltspoonful of powdered thyme1 and the same quantity of dried and powdered celery1 and white pepper1 and one teaspoonful of salt2 mix all these over the fire until they are scalding hot1 and cleave from the pan2 then stir in one raw egg1 and stuff the fowl with it4 ,it is good stuffing for any kind of poultry or meat4 ,a few ounces of grated cheese make it superlatively good4 ,meantime1 while the fowl is boiling1 peel one quart of potatoes1 7cost three cents17 and lay them in cold water4 ,at the end of one hour take the fowl from the pot1 taking care to strain and save the pot liquor1 put it into a dripping pan with the potatoes1 season them both with a teaspoonful of salt1 and quarter of a teaspoonful of pepper1 and put them in a rather quick oven to bake for about one hour4 ,when both are well done1 and nicely browned1 take them up on hot dishes1 and keep them hot while you make the following gravy3 ,chicken ,gravy4--,pour one pint of boiling water into the dripping pan in which the fowl was baked2 while it is boiling up mix one heaping tablespoonful1 or one ounce1 of flour with half a cup of cold water1 and stir it smoothly into the gravy2 season it to taste with pepper and salt1 and send it in a bowl to the table with the chicken and potatoes4 ,in carving the chicken cut off the drumsticks1 wings1 and neck carefully1 and lay them aside2 use the second joints1 breast and fleshy parts1 for dinner2 and after dinner cut up what remains of the carcass in neat pieces1 which you must save with the pieces first cut off1 to use for ,,fried ,,chicken4 ,half the cost of the ,roast ,chicken1 stuffed1 and the ,baked ,potatoes1 will be thirty-eight cents4 ,fried ,chicken4--,dip the pieces of chicken saved from the ,sunday dinner into a batter made according to the following receipt1 and fry it a delicate brown color in quarter of a pound of olive oil or sweet drippings1 or lard1 7cost three cents17 heated until it is smoking hot4 ,before you begin to fry the chicken1 wash one quart of potatoes1 7cost three cents17 pare off a ring from each1 and put them to boil in plenty of well salted boiling water4 ,when the chicken is done take it up with a strainer1 and lay it for a few minutes on brown paper to free it from fat2 then serve it hot1 with the boiled potatoes4 ,frying ,batter4--,this batter will do nicely for chicken1 fish1 clams1 cold boiled parsnips1 or fruit of any kind1 of which you wish to make fritters4 ,the oil is added to it for the purpose of making it crisp4 ,many persons object to the use of oil in cooking1 from a most foolish prejudice4 ,it is a pure vegetable fat1 wholesome and nutritious in the highest degree2 and the sooner our ,american housewives learn to use it in cooking the better it will be for both health and purse4 ,i do not mean the expensive oil1 sold at fine grocery stores for a dollar a bottle1 but a good sweet kind which can be bought at ,french picerie or ,german ,delicatessen depots for about two dollars and fifty cents a gallon4 ,make the batter by mixing together four heaping tablespoonfuls of flour1 7cost one cent17 a level teaspoonful of salt1 the yolk of one egg1 7cost one or two cents17 two tablespoonfuls of oil1 7cost one cent17 and one gill of water1 or a quantity sufficient to make a thick batter2 just as you are ready to use it1 beat the white of the egg1 and stir it into the batter2 the cost will be three or four cents1 and the use of it will double the size and nicety of your dish4 ,chicken ,broth4--,heat the broth in which the fowl for ,sunday dinner was boiled1 and when it is at the boiling point throw in quarter of a pound of rice1 or fine macaroni1 which will cost three or four cents1 and boil it about twenty minutes1 or until tender2 see if the seasoning is right1 and serve it hot4 ,new ,york ,cooking ,school ,fricassee4--,prepare a fowl weighing about three pounds1 7cost three shillings17 as directed in the receipt for ,roast ,fowl2 cut it in neat joints1 fry it quickly in one ounce of sweet drippings1 7cost one cent17 till brown2 cover it with boiling water1 add one teaspoonful of salt1 and quarter of a level teaspoonful of pepper1 and stew it gently until tender1 keeping it covered closely2 when it is about half done1 add to it some dumplings made as follows3 ,suet ,dumplings4--,make into a stiff paste1 with about two gills of cold water1 half a pound of flour1 7cost two cents17 quarter of a pound of chopped suet1 7cost two cents17 a teaspoonful of salt1 and the same quantity of baking powder sifted with the flour2 drop the paste into the fricassee from a teaspoon dipped in cold water1 and let them boil with it2 these dumplings cost less than five cents1 and are nice with any stew1 soup1 or fricassee4 ,rabbit ,curry4--,choose a tender rabbit or hare1 which will cost at the market about twenty cents1 and which if young will be plump1 and have a short neck1 thick knees1 and fore paws whose joints break easily2 hang it by the hind legs1 and skin it1 beginning at the tail1 and ending at the head1 wipe it carefully with a damp cloth to remove the hairs2 take out the entrails1 saving the brains1 heart and liver1 rinse out the carcass with a cup of vinegar1 7cost two cents17 which you must save1 and cut it in joints2 lay the rabbit in a deep frying pan1 with two ounces of drippings1 7cost two cents17 one cent's worth of onion sliced1 a teaspoonful of salt1 ten whole cloves1 and quarter of a level teaspoonful of pepper2 fry it gently for twenty minutes2 then add one cent's worth of parsley1 the vinegar1 half a level tablespoonful of curry1 and one tablespoonful of flour mixed with half a teacupful of water1 and simmer all gently for fifteen minutes1 keeping the pan closely covered4 ,when the rabbit is first put upon the fire1 put quarter of a pound of rice1 7cost four cents17 into two quarts of boiling water with one tablespoonful of salt1 and boil it until the ends of the grains begin to crack open2 turn it from the pot into a colander1 drain it1 shake it back into the pot1 and cover it to keep it hot until the rabbit is done2 then send it to the table with the rabbit1 but on a dish by itself4 ,the ,,rabbit ,,curry ,,and ,,rice will cost about twenty-eight cents4 ,rabbit ,pie4--,prepare a rabbit1 or hare1 7cost twenty cents17 as for the ,,curry1 and after you have jointed it1 roll each piece in flour1 salt and pepper mixed2 slice two cent's worth of onions1 peel and slice three cents' worth of potatoes1 and put these into a pudding dish in layers with the rabbit1 season with a teaspoonful of salt1 and quarter of a level teaspoonful of pepper1 add half a pint of cold water1 cover the pie with a plain paste1 made as for ,,suet ,,dumplings 7cost five cents17 and bake for one hour and a quarter4 ,these quantities will cost about thirty cents1 and make a large pie4 ,pickled ,shad4--,in season fine large shad can be bought for twenty-five cents1 and each one will be enough for two hearty meals4 ,thoroughly clean a fresh shad2 cut it in pieces about three inches square1 lay it in a deep baking dish1 or earthen crock1 seasoning it well with two tablespoonfuls of salt1 one level teaspoonful of pepper1 one dozen whole cloves1 two bay-leaves broken1 and a bit of lemon or orange peel1 if you have it2 pour over it enough vinegar to cover it1 tie an oiled or buttered paper over the top of the dish or crock1 and bake the shad five hours in a moderate oven4 ,the action of the pickle will be to entirely soften the bones of the fish1 so that every part of it will be eatable4 ,one half of it will cost about fifteen cents2 and with the addition of five cents' worth of bread or potatoes1 will make a hearty dinner for twenty cents4 ,pork ,pie4--,cut in two inch pieces two pounds of pork trimmings1 7cost ten cents17 roll them in flour1 season them with two teaspoonfuls of salt1 quarter of a level teaspoonful of pepper1 and one teaspoonful of curry1 put them in a deep baking pan or dish with two cents' worth of onions1 and three cents' worth of potatoes1 peeled and sliced1 add half a pint of cold water1 and bake the pie slowly for one hour and a quarter4 ,it will cost about fifteen cents made as above2 or a suet crust1 made as directed for ,,suet ,,dumplings1 may be added for five cents more4 ,if the taste of curry is not liked it may be omitted4 ,pork ,chops4--,buy at a packing house two pounds of shoulder chops1 7cost sixteen to twenty cents17 roll them in flour1 pepper1 and salt1 put them into a hot frying pan1 and fry them brown1 cooking them at least twenty minutes4 ,meantime boil one quart of potatoes1 7cost three cents17 in boiling water and salt1 and chop fine one pickle1 7cost one cent47 ,when the chops are done1 take them up1 and keep them hot1 while you make the gravy by pouring into the frying-pan half a pint of boiling water1 and adding to it the chopped pickle1 a tablespoonful of flour mixed smooth with half a cup of cold water1 and salt and pepper to taste4 ,boil it up once1 pour it over the chops1 and serve them hot with the potatoes4 ,the dinner will cost about twenty-five cents4 ,roast ,pork and ,apples4--,season two pounds of shoulder chops1 7cost twenty cents1 or less17 with salt and pepper1 and powdered sage1 and put them in a deep baking dish with one quart of potatoes1 7cost three cents17 two cents' worth of onions1 and two cents' worth of apples1 peeled and sliced2 add half a pint of cold water1 and bake two hours in a moderate oven4 ,the dish will cost twenty-seven cents1 or less4 ,stewed ,sausage4--,prick a pound and a half of sausages1 7cost eighteen cents17 lay them in hot water for three minutes1 roll them in flour1 put them in a hot frying pan1 and fry them brown2 take them up and fry about half a loaf of stale bread sliced1 in the same pan2 put this on a platter1 lay the sausages on it1 and pour over them a gravy made as follows2 after taking up the sausages1 pour into the pan half a pint of boiling water1 season it to taste with salt and pepper1 thicken it with one tablespoonful of flour mixed smooth in half a cupful of cold water1 add to it one chopped pickle1 boil it up1 and pour it over the sausages and bread4 ,the seasoning and flour will cost two cents1 the bread three1 and the whole dish about twenty-three cents4 ,if you serve it with a quart of plain boiled potatoes it will cost twenty-five or twenty-six cents4 ,german ,potatoes4--,carefully wash one quart of potatoes1 removing any defective part1 cut a slice from the top of the potatoes1 take out a little of the inside1 chop it fine1 mix it with half a pound of highly seasoned sausage or mincemeat1 7cost six cents17 fill it into the potatoes1 put on the piece you first cut off1 and bake them for about three quarters of an hour in a quick oven4 ,serve them as soon as they are soft4 ,ten cents will cover the entire cost1 and they will make a very hearty and nutritious meal1 especially if the meat used is pork4 ,brain and ,liver ,pudding4--,you can generally buy a pig's brain and haslet at the slaughter house for about ten cents2 wash them thoroughly2 slice the heart1 liver1 and lights1 and fry them light brown in a cents' worth of drippings4 ,put the brain over the fire in cold water with a tablespoonful each of salt and vinegar1 let it boil for fifteen minutes1 and then lay it in cold water to get hard4 ,make a suet crust1 as directed for ,,suet ,,dumplings1 7cost five cents17 roll out a cover for the pudding1 line the edges of the dish two inches down with it1 and put any bits you may have remaining1 into the dish in layers with the haslet and brain sliced2 season the pudding with one level tablespoonful of salt1 one onion chopped1 and half a level teaspoonful of pepper2 cover it with the suet crust1 and bake it for about an hour in a moderate oven4 ,serve it hot4 ,the pudding will make a very hearty dinner1 at a cost of about fifteen cents4 ,broiled ,kidneys4--,mix together in a deep plate the following ingredients1 which will cost about three cents2 one ounce of butter1 half a level teaspoonful of pepper1 one teaspoonful each of mustard1 and any table sauce or vinegar1 and as much cayenne as you can take up on the point of a small pen-knife blade2 toast half a loaf of stale bread1 7cost three cents17 cut in slices one inch thick2 wash1 split1 and broil one pound of pig's or sheep's kidneys1 7cost ten cents or less27 while the kidneys are broiling dip the toast in the first named seasonings1 lay it on a hot dish1 and lay the kidneys on it as soon as they are broiled2 season them with salt and pepper1 and serve them hot with one quart of plain boiled potatoes1 7cost three cents47 ,the cost of the entire dinner will be less than twenty cents4 ,tripe1 ,curry and ,rice4--,thoroughly wash two pounds of tripe1 7cost sixteen cents17 boil it until tender1 about one hour1 in plenty of water and salt2 then lay it on a clean1 dry cloth to drain2 put half a pound of rice1 7cost five cents17 into the same water1 and boil it fast for twenty minutes2 cut the tripe in pieces two inches square2 slice two cents' worth of onions1 frying them in two ounces of drippings1 7cost two cents17 season with one teaspoonful of salt1 quarter of a level teaspoonful of pepper1 and one tablespoonful of vinegar1 add to the tripe1 and cook all together for fifteen minutes1 stirring occasionally to prevent burning4 ,just as you are ready to serve it1 stir in one teaspoonful of curry1 which1 with the other seasonings1 will cost two cents4 ,drain the rice in a colander1 shake it into a dish1 and send it to the table with the tripe4 ,the dinner will cost twenty-seven cents1 and be very satisfactory4 ,liver ,polenta4--,boil one pound of yellow ,indian ,meal1 7cost four cents17 for half an hour1 in two quarts of boiling water with one ounce of drippings1 7cost one cent17 stirring it occasionally to prevent burning2 meantime fry in one ounce of drippings1 7cost one cent17 a sheep's or pig's haslet1 7cost five cents17 well washed and sliced2 when the meal has boiled half an hour1 put it into a greased baking dish with the haslet1 seasoning each layer with salt and pepper2 bake it for twenty minutes in a quick oven1 and serve it hot4 ,the dish1 which is palatable and nutritious1 costs less than twelve cents4 la ,mode ,beef4--,this is one of the compound dishes which are mentioned in the beginning of this chapter1 and will serve as a basis for at least two good dinners4 ,unless there is an unusual rise in the price of meat1 you can buy the round of beef for a shilling a pound at the market or provision house2 in the middle of the week choose four pounds in a solid1 thick piece2 cut half a pound of fat pork1 7cost six cents17 into strips half an inch square2 thrust the steel you use for sharpening knives into the meat1 in the direction of the grain1 and put the strips of pork into the holes you make2 cut up five cents' worth of carrot1 turnips1 onion1 and parsley1 lay them in the bottom of an earthen crock or deep bowl1 with two tablespoonfuls of salt1 and one teaspoonful of pepper2 put the beef on them1 and pour over it one pint of vinegar1 and enough water to just cover the meat2 the vinegar and seasoning will cost five cents4 ,turn a plate over the meat1 and put a clean stone on it to keep the meat under the pickle2 turn the meat every day1 keeping it in a cool place4 ,sunday morning1 as soon as breakfast is over1 put the meat1 pickle1 and vegetables1 over the fire in a clean pot1 and let them stew1 uncovered1 until the pickle is all evaporated and the meat is nicely browned2 then sprinkle over it two tablespoonfuls of flour1 and let that brown1 turning the meat over occasionally2 then add enough boiling water to cover the meat1 put on the pot cover1 and set it where it will simmer gently for at least three hours4 ,during the last half hour boil one quart of potatoes1 7cost three cents17 in plenty of boiling water and salt4 ,when the meat is done take it upon a platter1 strain the gravy over it1 and serve it hot with the boiled potatoes4 ,about half of it will be enough for dinner1 and will cost1 with the potatoes1 thirty-five cents4 ,meat ,patties4--,chop the remainder of the la mode ,,beef2 make a suet crust1 7cost five cents17 as directed for ,,suet ,,dumplings1 roll it out quarter of an inch thick1 cut it out with a round tin cutter1 lay a tablespoonful of the mince-meat on each round1 wet the edges of the crust1 and fold it over in the shape of an old-fashioned turn-over2 pinch the edges together1 put the patties on a floured baking-pan1 and bake them about half an hour in a moderate oven4 ,when you put them in the oven1 put one quart of potatoes1 7cost three cents17 to boil in boiling water and salt4 ,when both potatoes and patties are done serve them together2 the dinner will cost about thirty cents4 ,boiled ,mutton4--,the shoulder of mutton can be bought at the market for about six cents a pound4 ,choose one weighing not over four pounds1 7cost twenty-four cents17 wipe it with a clean1 damp cloth1 put it into three quarts of boiling water with a tablespoonful of salt1 one cents' worth of soup greens1 a level teaspoonful of pepper1 and boil it gently fifteen minutes for each pound1 skimming it as often as any scum rises4 ,about one hour before it is done pare one quart of turnips1 cut them in quarters1 and boil them with the mutton4 ,wash one quart of potatoes1 pare off a ring from each1 and boil them in boiling water4 ,serve them with the mutton and turnips1 saving the broth from the mutton for ,,bread ,,broth for breakfast4 ,the potatoes and turnips will cost five cents1 and the proportionate cost of the mutton will be twelve cents2 so the dinner will cost seventeen cents4 ,the remains of the mutton must be saved for ,,mutton rechauffe1 as the basis of the next day's dinner4 ,mutton rechauffe4--,prepare and boil one quart of potatoes1 7cost three cents27 slice the best part of the mutton remaining from the day before1 saving all the scraps and trimmings1 dip each slice in a beaten egg1 or a little milk1 7cost one cent17 roll it in bread crumbs1 dried and sifted1 as directed on page #be1 and fry them in sweet drippings4 ,serve the meat and potatoes together2 they will cost about fifteen cents4 ,mutton ,kromeskys4--,cut cold mutton in half inch dice2 chop one ounce of onion1 and fry it pale yellow in one ounce of sweet drippings1 7cost one cent27 add one ounce of flour1 and stir until smooth2 add half a pint of water1 two tablespoonfuls of chopped parsley1 one level teaspoonful of salt1 one level saltspoonful of white pepper1 half a saltspoonful of powdered herbs1 as much cayenne as can be taken up on the point of a very small penknife blade1 and the chopped meat2 the seasonings will cost about one cent2 stir until scalding hot1 add the yolk of one raw egg1 7cost one cent17 cook for two minutes1 stirring frequently2 and turn out to cool on a flat dish1 slightly oiled1 or buttered1 to prevent sticking1 spreading the minced meat about an inch thick2 set away to cool while the batter is being made4 ,plain ,frying ,batter4--,mix quarter of a pound of flour1 7cost one cent17 with the yolks of two raw eggs1 7cost two cents17 a level saltspoonful of salt1 half a saltspoonful of pepper1 quarter of a saltspoonful of grated nutmeg1 one tablespoonful of salad oil1 7which is used to make the batter crisp17 and one cup of water1 more or less1 as the flour will take it up2 the batter should be stiff enough to hold the drops from the spoon in shape when they are let fall upon it2 now beat the whites of the two eggs to a stiff broth1 beginning slowly1 and increasing the speed until you are beating as fast as you can2 the froth will surely come2 then stir it lightly into the batter2 heat the dish containing the meat a moment1 to loosen it1 and turn it out on the table1 just dusted with powdered crackers2 cut it in strips an inch wide and two inches long1 roll them lightly under the palm of the hand1 in the shape of corks1 dip them in the batter1 and fry them golden brown in smoking hot fat4 ,serve them on a neatly folded napkin4 ,they make a delicious dish1 really worth all the care taken in preparing them4 ,the seasoning1 crackers1 and what fat is used in frying1 will not cost over four cents1 for you must strain the fat1 and save it after you fry your ,,kromeskys2 if you use either bread or potatoes with them1 the dinner will not cost over twenty cents4 ,epigramme of ,lamb4--,this is one of my favorite dishes1 which ,i learned to make the first winter ,i had a ,cooking ,school1 and ,i believe that nearly every one who tries it will share my opinion of it4 ,choose as tender a two-pound breast of mutton as you can buy for about six cents a pound1 boil it in two quarts of water about three quarters of an hour1 or until you can easily pull out the bones1 taking care to put it into boiling water1 with a tablespoonful of salt1 and skim it as often as any scum rises2 when it is done1 strain and save the pot-liquor for ,,bread or ,,rice ,,broth1 pull out the bones from the breast of mutton1 lay it between two platters1 and put a flat iron on it until it is cold4 ,then cut it in triangular pieces1 taking care not to waste a scrap1 roll the pieces in a beaten egg1 7cost one cent17 and dried bread crumbs prepared as directed on page #be1 and fry them as you would the ,,kromeskys in the previous receipt4 ,use the pot-liquor in which it was boiled1 with quarter of a pound of rice1 for the next morning's breakfast4 ,the cost of both dishes will not exceed twenty cents4 ,roast ,veal4--,the shoulder of veal can usually be bought at the market for eight cents a pound4 ,choose a fresh one weighing about seven pounds1 and costing about sixty cents2 from this we shall make three dishes1 namely3 ,,roast ,,veal1 ,,blanquette ,,of ,,veal1 and ,,veal ,,and ,,ham ,,patties4 ,therefore the proportionate cost for the ,,roast ,,veal will be twenty cents4 ,have the butcher chop off the fore leg quite close up to the shoulder1 and cut it in neat slices about one inch thick2 these you must sprinkle with salt and pepper1 and keep in a cool place1 together with the blade bone1 until the next day1 for the ,,blanquette4 ,have the shoulder boned1 saving the blade2 stuff it with the following forcemeat4 ,forcemeat for ,veal or ,poultry4--,steep four ounces of dry bread1 7cost two cents17 in warm water1 and wring it dry in a clean towel2 chop one cent's worth of onion and fry it light yellow in one cent's worth of drippings1 add the bread to it1 season it with one level teaspoonful of salt1 quarter of a level teaspoonful each of pepper and powdered thyme1 or mixed spice1 and stir these ingredients over the fire until they are scalding hot2 then stir in one egg1 and use the stuffing2 the cost will be about five cents4 ,after stuffing the shoulder1 lay it in a dripping pan with one cent's worth of soup greens1 and put it in a hot oven to brown it quickly2 when it is brown take it out of the oven1 season with salt and pepper1 baste it with a little sweet drippings1 return it to the oven1 and bake it thoroughly fifteen minutes to each pound4 ,meantime wash one quart of potatoes1 7cost three cents17 pare a ring off each one1 and boil them in plenty of boiling water and salt4 ,when the veal is done take it up on a hot dish1 pour half a pint of boiling water in the dripping pan1 scrape it well1 and strain the contents2 set this gravy again over the fire to boil while you mix a tablespoonful of flour1 in half a cup of cold water2 stir this smoothly into the gravy1 boil it for five minutes1 and serve it with the roast veal and boiled potatoes4 ,be careful to save all that remains from the dinner1 towards making the ,,veal ,,and ,,ham ,,patties2 the proportionate cost will be about thirty cents4 ,blanquette ,of ,veal4--,put the pieces of veal saved for this dish into enough cold water to cover them1 together with a tablespoonful of salt and one cent's worth of soup greens1 the onion being stuck with ten cloves2 skim occasionally whenever any scum rises1 and simmer until the meat is tender1 which will be in half or three quarters of an hour2 then take up the meat in a colander1 and run some cold water over it from the faucet2 strain the pot-liquor1 and let it boil again2 mix together over the fire one tablespoonful of butter1 7cost two cents17 and two of flour2 when they are smooth add one quart of the boiling broth to them1 season with a teaspoonful of salt1 quarter of a level teaspoonful of white pepper1 and quarter of a nutmeg grated2 mix the yolks of two eggs1 7cost two cents17 with about a cupful of the broth1 and stir them into the rest2 then put in the veal1 and heat and serve it1 with a quart of boiled potatoes1 7cost three cents47 ,the dinner will cost about thirty cents4 ,veal and ,ham ,patties4--,chop the remains of the ,,roast ,,veal 7cost twenty cents17 with quarter of a pound of lean ham1 7cost four cents17 weigh both1 and mix with them an equal weight of dried bread1 soaked in warm water1 and wrung dry in a clean towel2 season with salt1 pepper1 and powdered herbs1 or ,,spice ,,salt to taste1 moisten with any cold gravy you have saved from the ,,roast ,,veal1 and fill it into little turnovers1 or patty pans lined with a suet crust1 made as directed on page #ec1 for ,,suet ,,dumplings1 7cost five cents47 ,the dinner will cost about thirty cents4 ,,chapter ,,ix4 ,,cheap ,,puddings1 ,,pies1 ,,and ,,cakes4 ,good puddings are nutritious and wholesome1 and an excellent variety can be made at a comparatively small expense4 ,pies1 as they are usually made1 with greasy and indigestible pastry1 are positively unhealthy2 if they are made with a plain bottom crust1 and abundantly filled with ripe fresh or dried fruit1 they are not so objectionable4 ,rich cake is always an extravagance1 but some of the plainer kinds are pleasant additions to lunch and supper2 we subjoin a few good receipts4 ,swiss ,pudding4--,sift together half a pound of flour1 7cost two cents17 one heaping teaspoonful of baking powder1 and one of salt2 rub together four ounces of granulated sugar1 7cost three cents17 and two ounces of butter1 7cost four cents17 and when they are well mixed1 so as to be granular but not creamy1 add the flour gradually until all is used2 make a hollow in the middle of the flour1 put into it one egg1 half a teaspoonful of lemon flavoring1 and half a pint of milk1 7cost of these ingredients four cents27 mix to a smooth paste1 put into a well buttered and floured mould1 and set this into a large pot with boiling water enough to come two-thirds up the side of the mould2 steam the pudding three quarters of an hour1 or until you can run a broom splint into it without finding the pudding stick to the splint4 ,turn the pudding out of the mould1 and send it to the table with the following sauce3 ,cream ,sauce4--,stir together over the fire one ounce each of flour and butter1 7cost two cents27 as soon as they are smooth pour into them half a pint of boiling milk1 7cost two cents17 add two ounces of sugar and half a teaspoonful of lemon flavoring1 7cost two cents17 and use with the pudding as soon as it boils up4 ,the sauce and pudding will cost about twenty cents4 ,college ,puddings4--,mix well together eight ounces of dried and sifted bread crumbs1 7cost three cents17 two ounces of very finely chopped suet1 7cost two cents17 two ounces of currants1 two eggs1 and two ounces of sugar1 7cost together five cents17 a teaspoonful of salt1 three grates of nutmeg1 and sufficient milk to moisten1 about one cents' worth2 make the puddings up in little round balls1 roll them first in sifted bread crumbs2 next dip them in beaten egg1 and then roll them again in bread crumbs2 fry them in plenty of hot fat1 and serve them with sugar dusted over them4 ,five cents will cover the cost of frying them2 and a nice dishful will cost you about eighteen cents4 ,cream ,rice ,pudding4--,wash four ounces of rice1 7cost three cents17 through two waters1 put it into a baking dish with three ounces of sugar1 and a teaspoonful of flavoring1 7cost three cents17 pour in one quart and a pint of milk1 7cost twelve cents17 and put it into a moderate oven to bake an hour and a half1 or until it is of a creamy consistency4 ,this pudding is very delicate and wholesome1 and costs fifteen cents4 ,half-pay ,pudding4--,carefully wash and dry a quarter of a quarter of a pound of ,zante currants1 7cost three cents17 stone the same quantity of raisins1 7cost three cents17 and chop an equal amount of suet1 7cost two cents27 mix them with eight ounces of stale bread1 7cost three cents17 three tablespoonfuls of molasses1 half a pint of milk1 and a teaspoonful each of spice1 salt1 and baking powder1 7cost four cents47 ,put these ingredients into a mould which has been well buttered and floured1 and steam them about three hours4 ,if by any mischance the top of the pudding is watery1 you can remedy it by putting it into a hot oven for ten or fifteen minutes to brown4 ,when you are ready to use it1 turn it from the mould and send it to the table with some ,,cream ,,sauce4 ,this is an excellent plum pudding1 and costs only about twenty cents1 including sauce4 ,bread ,pudding4--,slice a five cent loaf of bread1 spread it lightly with two cents' worth of butter1 and lay it in a baking dish2 break one egg1 7cost one cent17 into a bowl1 add to it two ounces each of flour and sugar1 7cost two cents17 a teaspoonful of salt1 and a pint of milk1 7cost four cents27 mix1 flavor to taste1 pour over the bread1 and bake the pudding about half an hour in a quick oven4 ,it will be very nice1 and cost about fifteen cents4 ,cup ,custards4--,boil a pint of milk1 7cost four cents17 with two ounces of sugar and half the yellow rind of a lemon1 7cost three cents27 meantime beat four eggs1 7cost four cents17 and strain the milk into them2 mix thoroughly1 strain again1 and pour into cups2 set these in a baking pan containing hot water enough to reach half way up the sides of the cups1 and either set the pan over the fire until the custards are firm1 or bake them in the oven2 they will set in twelve or fifteen minutes4 ,the cost will be about twelve cents4 ,fruit ,dumpling4--,make a nice suet crust1 as directed for ,,suet ,,dumplings on page #ec1 roll it out about quarter of an inch thick1 spread it with ten cents' worth of ripe fruit1 quarter of a pound of sugar1 7cost three cents17 and a teaspoonful of mixed spice2 roll it up1 tie it in a cloth wet with scalding water1 and well floured next the dumpling1 and boil it in a large kettle half full of boiling water for two hours1 taking care that the pot does not stop boiling1 or remain uncovered1 or the dumpling will be heavy4 ,when it is done take it from the pot1 unroll it from the cloth1 and serve it with a few cents' worth of molasses2 it will cost about twenty cents4 ,apple ,dumplings4--,pare and core five cents' worth of apples1 keeping them whole2 make a suet crust as directed for ,,suet ,,dumplings on page #ec1 roll it out1 and cut it in as many squares as you have apples2 sprinkle a little spice on the apples1 fold the corners of the pieces of paste up over them1 pinch them together1 tie each one in a floured cloth1 and boil for one hour as directed in the previous receipt2 then take them from the pudding cloths1 and serve them with five cents' worth of butter and sugar2 they can be made for about fifteen cents4 ,baked ,apple ,dumplings4--,make a paste of half a pound of flour1 7cost two cents17 quarter of a pound of butter1 7cost eight cents17 and enough cold water to wet it up1 about half a pint2 roll it out very thin and fold it four times2 repeat this process twice2 then put the paste in a cool place for five minutes1 and roll and fold again2 do this three times1 and then cut the paste in squares1 and lay on each an apple prepared as above2 fold the paste over the apples1 turn them bottom up on a baking sheet1 brush them with a well beaten egg1 7cost one cent17 sift over them an ounce of powdered sugar1 7cost one cent17 and put them in a moderate oven to bake for three quarters of an hour4 ,they will cost about eighteen cents1 and be very nice4 ,lemon ,dumplings4--,sift eight ounces of dried bread crumbs1 7cost three cents17 mix them with the same quantity of very finely chopped suet1 7cost four cents17 pare off the thin yellow rind of a lemon1 7cost two cents17 chop it very fine1 and add it with the juice to the bread and suet2 mix in half a pound of sugar1 7cost six cents17 one egg1 7cost one cent17 and enough milk to make a stiff paste1 about half a pint1 7cost two cents27 divide the paste into six equal balls1 tie them in a floured cloth as directed for ,,boiled ,,apple ,,dumplings1 and boil them an hour4 ,serve them with five cents' worth of butter and sugar1 or syrup4 ,they will cost about twenty-three cents1 and are really delicious4 ,rice ,croquettes4--,boil half a pound of well washed rice1 7cost five cents17 in one quart of cold water1 with a level tablespoonful of salt1 half a pint of milk1 7cost two cents17 half the yellow rind of a lemon1 or two inches of stick cinnamon1 and two ounces of sugar1 7cost two cents17 for half an hour1 after it begins to boil1 stirring it occasionally to prevent burning2 take it from the fire1 stir in one at a time1 the yolks of three eggs1 7cost three cents17 and return to the fire for ten minutes to set the egg2 then spread the rice on an oiled platter1 laying it about an inch thick1 and let it get cool enough to handle4 ,when it is cool enough turn it out of the platter upon some cracker dust spread on the table1 cut it in strips one inch wide and three inches long1 roll them into the shape of corks1 dip them first in beaten egg1 then in cracker-dust1 and fry them golden brown in plenty of smoking hot fat2 lay them on a napkin for a moment to free them from grease1 put them on a dish1 dust a little powdered sugar over them1 and serve them4 ,they will cost1 including the last mentioned ingredients1 about twenty cents4 ,fruit ,tarts4--,stew ten cents worth of fruit and four ounces of sugar together2 make some pastry according to the directions in the receipt for ,,baked ,,apple ,,dumplings2 line deep pie-plates with the paste1 building up a rim of paste around each2 fill them with the stewed fruit1 and bake them about three quarters of an hour in a moderate oven2 two good sized tarts can be made for twenty-five cents2 and the fruit can be varied to suit the season of the year1 and the taste of the eaters4 ,rice ,cakes4--,sift together six ounces each of rice and wheat flour1 7cost about seven cents17 rub into them four ounces of lard or meat drippings1 7cost four cents17 four eggs1 7cost four cents17 and sufficient milk to make a thick cake-batter2 beat it thoroughly1 pour it into a greased cake-pan1 and bake it one hour4 ,a good sized cake will cost about fifteen cents4 ,rock ,cakes4--,mix well together four ounces each of butter and sugar1 7cost twelve cents17 add four ounces of well washed currants1 7cost three cents17 one pound of flour1 7cost four cents17 and three eggs1 7cost three cents27 beat all these ingredients thoroughly1 roll them into little balls1 or rocks1 and bake them on a buttered baking pan4 ,a good supply will cost about twenty-two cents4 ,caraway ,cake4--,beat to a cream four ounces each of butter and sugar1 7cost twelve cents17 stir in two eggs1 7cost two cents17 one gill of milk1 7cost one cent17 one pound of sifted flour1 7cost four cents17 and five cents' worth of caraway seed2 bake the cake for two hours in a deep earthen dish1 testing it with a clean broom splint to be sure it is done before you take it from the oven4 ,it will cost about twenty-four cents4 ,soft ,gingerbread4--,melt one ounce of butter1 7cost two cents17 add it to half a pint of molasses1 7cost five cents17 with one level teaspoonful each of ground cloves1 cinnamon1 and ginger1 7cost one cent27 dissolve one level teaspoonful of soda in half a pint of boiling water1 mix this with the molasses1 and lightly stir in half a pound of sifted flour 7cost two cents27 line a cake-pan with buttered paper1 pour in the batter1 which will be very thin1 and bake it about half an hour1 or until you can run a broom-splint into it1 and withdraw it clean4 ,the cake1 which will be a good size1 will cost about ten cents4 ,sweet ,biscuits4--,rub four ounces of butter1 7cost eight cents17 into one pound of flour1 7cost four cents27 dissolve four ounces of sugar1 7cost three cents17 in half a pint of warm milk1 7cost two cents47 ,pour this into the flour1 mixing it smoothly2 then dissolve half a level teaspoonful of cream of tartar in one gill of cold water1 and stir it into the above ingredients4 ,when they are thoroughly mixed1 roll out the paste about quarter of an inch thick1 cut it out in small round cakes1 and bake them golden brown1 at once1 in a quick oven4 ,a good supply will cost about seventeen cents4 ,,chapter ,x4 ,,dessert ,,dishes4 ,the previous chapter was devoted to cheap and good sweet dishes of the kind usually called dessert in this country2 the dessert proper1 however1 consists of fruit1 creams1 ices1 small and delicate cakes1 fancy crackers1 and confectionery4 ,we give here directions for making some of these enjoyable delicacies at a very moderate rate4 ,it must always be borne in mind that the prices quoted are those which prevail when the articles specified are in season1 and consequently abundant and cheap4 ,as apples are very plentiful1 and generally cheap1 we shall begin with dishes made from them4 ,apple ,black ,caps4--,pare a quart of nice apples1 core them without breaking1 set them side by side in a baking dish that will just hold them1 fill the centres with sugar1 place two cloves in the top of each one1 grate over them the yellow rind of a lemon or orange1 and put them into a moderate oven only until they are tender2 do not let them break apart4 ,as soon as they are tender take them from the oven1 heat a fire shovel red hot and hold it over them1 near enough to blacken their tops4 ,serve either hot or cold4 ,a porcelain-lined baking dish1 or a gratin pan1 is the best dish for cooking the black-caps in1 because either can be set upon a clean plate and sent to the table2 if the apples have to be removed from the dish in which they were baked they may be broken1 and then the appearance of the dish will be spoiled4 ,the flavor of the dish may be changed by varying the spice1 and by occasionally using a little wine or brandy with the sugar4 ,the cost of a dish large enough for half a dozen persons will be covered by ten cents1 unless it is made when apples are scarce and dear4 ,apple ,snow4--,make this dish when eggs are cheap4 ,pare and core a quart of apples1 7cost five cents17 stew them to a pulp with just water enough to moisten them1 rub them through a seive1 and sweeten them to taste4 ,beat the whites of six eggs1 7cost six cents17 with two tablespoonfuls of powdered sugar1 to a stiff froth2 beat the apple-pulp to a froth2 mix the egg and apple together very lightly1 turning the bowl of the spoon over and over instead of stirring it around2 then beat them with an egg whisk until they look like snow4 ,pile the snow high in the centre of a dish1 putting it in by the tablespoonful1 and taking care not to break it down2 in the top of the heap of snow put a fresh flower or a green sprig2 and if you have any currant jelly1 lay a few bits around the base4 ,the effect of the dish is very pretty1 and it can be made for about fifteen cents4 ,apple ,cakes4--,pare1 core1 and slice a quart of apples1 7price five cents17 stew them with half their weight in sugar1 7about one pound1 cost about twelve cents17 the grated rind and juice of a lemon1 7cost two cents17 one ounce of batter1 7cost two cents17 and a very little grated nutmeg4 ,when they are tender beat them with an egg whisk until they are light1 drop them by the dessert-spoonful on buttered paper laid on a baking sheet1 and bake them in a cool oven until they are firm1 which will be in about fifteen minutes4 ,when they are cool put them in a tin box until wanted for use4 ,the cost will be about twenty cents4 ,cherry ,cheese4--,put into a stone jar a pound of sound1 ripe cherries1 with the stones removed1 7cost about ten cents27 cover the jar closely1 set it in a saucepan half full of boiling water1 and simmer it gently until the cherries are tender2 then take up the fruit1 weigh it1 put it into a preserving kettle with half a pound of finely sifted sugar1 7cost about eight cents71 to every pound of fruit2 add a dozen cherry kernels with the skins removed by scalding1 and rubbing in a clean cloth1 put the kettle over a slow fire1 and boil1 stirring occasionally1 until the fruit is quite dry and clear4 ,meantime rinse out some shallow jars with brandy1 and when the fruit is done put it into them1 pressing it down tightly2 pour a very little brandy over the top1 lay a little paper on each1 then fit on the covers of the jars closely1 and keep in a dry1 cool place4 ,the above quantity will cost about twenty-five cents4 ,candied ,cherries4--,choose a pound of perfectly sound1 ripe cherries1 7cost ten cents17 with the stalks and an occasional leaf attached1 wipe them with a clean1 dry1 soft cloth2 dip the leaves and stems1 but not the fruit1 into boiling vinegar1 and set them with the cherries upward1 in a card-board perforated with holes to admit the stems1 until the vinegar dries4 ,meantime boil a pound of loaf sugar1 7cost about fifteen cents71 with a teaspoonful of cold water1 using a thick porcelain-lined saucepan or copper sugar boiler2 skim until perfectly clear1 and test in the following way3 ,dip the thumb and forefinger into cold water and then quickly into the boiling sugar1 withdrawing it instantly2 press the fingers together1 and then draw them apart2 if the sugar forms a little thread between them it is ready to use1 if it does not1 boil a few minutes longer and test again4 ,when it is ready dip the leaves and branches into it1 and dry them in the card board frame as directed above4 ,keep the sugar at the boiling point1 and as soon as it forms a clear brittle thread between the fingers1 when tested as above1 dip the entire fruit into it1 moving the cherries around so that the sugar completely covers them1 and dry them1 placed as above in the card board frame1 in the mouth of a cool oven4 ,currant ,salad4--,remove the stems from half a pound each of red and white currants1 7cost ten cents17 and pile them in regular layers high in the centre of a shallow glass dish1 sifting a little powdered sugar between each layer2 the sugar will cost two or three cents4 ,a gill of cream1 7cost five cents17 may be poured over the top1 if desired4 ,the dish should be tastefully ornamented with green leaves1 and the salad kept very cool until wanted for use4 ,the cost of a nice dishful will be about eighteen cents4 ,iced ,currants4--,beat the white of one egg1 7cost one cent17 to a stiff froth1 mix it with three dessertspoonfuls of cold water1 dip into it carefully some perfect bunches of ripe red and white currants1 which can be bought in season for ten cents a pound2 drain each bunch a moment and then dust it well with powdered sugar1 lay each bunch carefully upon a large sheet of white paper1 so that there is plenty of room between the bunches1 and set them in a cool1 airy place for five hours4 ,the sugar will partly crystalize upon the fruit1 and the effect will be very pretty4 ,the cost of a good sized dish will be about fifteen cents4 ,compte of ,damsons4--,wipe one quart of sound1 ripe damsons1 7cost ten cents17 with a clean1 dry cloth1 drop them1 one by one into the following syrup3 make a syrup by melting one pound of loaf sugar 7cost fifteen cents17 with one pint of water1 stir in the white of an egg1 7cost one cent17 and boil the syrup fifteen minutes1 skimming it clear4 ,simmer the plums in this syrup until they are tender1 about five minutes1 but do not let them break2 take the plums up carefully and arrange them in a heap on a shallow dish1 letting the syrup boil about ten minutes1 until it is quite thick2 then remove it from the fire1 cool it a little1 and pour it over the plums4 ,the dish will cost about twenty-five cents4 ,stuffed ,dates4--,remove the stones from a pound of fine dates1 7cost ten cents17 by cutting them open at one side2 remove the shells and skins from half a pound of almonds1 7cost ten cents27 the skins can easily be rubbed off by first pouring boiling water on the almond kernels2 replace the date-stones with the almonds1 and arrange the dates neatly on a shallow dish2 dust a little powdered sugar over them1 and keep them in a cool1 dry place till ready to use4 ,the dish will cost twenty-three cents4 ,stewed ,figs4--,dissolve four ounces of powdered sugar1 7cost three cents17 in one pint of cold water1 and flavor with a few drops of any essence preferred2 put into it a pound of nice figs1 7cost ten cents17 heat slowly1 and stew gently for about two hours1 or until the figs are tender4 ,eat hot with a dish of boiled rice1 or serve cold4 ,the cost will be less than fifteen cents4 ,compte of ,gooseberries4--,choose a quart of large1 sound1 ripe1 green gooseberries1 7cost ten cents17 remove the stems and tops1 throw them into boiling water for two minutes2 drain them1 let them lay three minutes in cold water containing a tablespoonful of vinegar1 to restore their color1 and then drain them quite dry4 ,meantime make a thick syrup by boiling one pound of sugar1 7cost twelve cents17 with one pint of water2 as soon as the syrup has boiled about ten minutes1 put in the gooseberries and boil them gently until just tender1 about ten minutes4 ,then pour both fruit and syrup into an earthen or glass dish2 cool1 and use4 ,the dish will cost less than twenty-five cents4 ,gooseberry ,cheese4--,remove the tops and stalks from two quarts of ripe1 red gooseberries1 7cost twenty cents17 put them in a moderate oven till soft enough to rub through a seive2 then add to them one-fourth their weight of sugar1 set them over the fire to boil gently for half an hour1 stirring them constantly1 and skimming till clear2 then put by the tablespoonful on plates1 and dry in the mouth of a cool oven4 ,pack1 when quite cool1 in a tight box1 between sheets of white wrapping paper4 ,the above quantity will cost about twenty-five cents4 ,gooseberry ,fool4--,remove tops and stalks from two quarts of gooseberries1 boil them with three quarters of their weight in sugar1 and half a pint of cold water1 until soft enough to pulp through a sieve2 then mix the pulp with a pint of milk1 or cream1 if a more expensive dish is desired1 and put into an earthen or glass dish to cool2 serve cold4 ,the above quantity will cost about twenty-five cents4 ,grape ,jelly4--,dissolve one ounce of gelatine1 7cost eight cents17 in half a pint of cold water4 ,break one pound and a half of grapes1 7cost ten cents17 in an earthen bowl with a wooden spoon2 strain the juice without pressing the grapes1 through clean muslin1 three times2 put the juice into a preserve kettle with half a pound of loaf sugar1 7cost eight cents17 and the dissolved isinglass1 and boil it ten minutes2 rub a jelly mold with pure salad oil2 add two tablespoonfuls of brandy1 7cost three cents17 to the jelly2 pour it into the mould1 and cool until the jelly sets firm4 ,the above ingredients will make about a pint and a half of jelly1 and will usually cost about twenty-five cents1 for the above estimate is rather more than the average cost4 ,green ,gage ,compte4--,remove the skin from a quart of very ripe green gages1 7cost fifteen cents17 put them in a glass dish1 sprinkle them over with a pound of powdered sugar1 7cost ten cents17 and let them stand in a cool place four hours1 until a nice syrup has been formed4 ,the dish is delicious1 and costs about twenty-five cents4 ,pine ,apple ,julep4--,pare and slice a very ripe pine apple1 which in season will cost about ten cents2 lay it in a glass dish2 pour over it the juice of one orange1 7cost two cents17 the juice of one lemon1 7cost two cents17 a gill of any fruit syrup1 7cost about five cents17 and two tablespoonfuls of rum1 7cost three cents27 sprinkle it with a little powdered sugar1 cool it on the ice1 and serve it cold4 ,it will cost about twenty-five cents4 ,lemon ,snow4--,soak one ounce of gelatine1 7cost eight cents17 in one pint of cold water for half an hour2 peel the yellow rind from three lemons1 7cost six cents17 and squeeze and strain their juice2 put the rind and juice of the lemons into a saucepan with eight ounces of loaf sugar1 7cost eight cents17 and stir until the sugar and isinglass are quite dissolved2 pour it into a bowl1 and let it cool1 and begin to grow firm4 ,then add the whites of three eggs1 7cost three cents17 and beat to a stiff froth4 ,pile by the tablespoonful high in the centre of a glass dish4 ,it is pretty and delicious1 and costs only about twenty-five cents4 ,melon ,compte4--,make a syrup by boiling one pound of sugar1 7cost ten cents17 with half a pint of water4 ,pare and slice a spicy musk melon1 7cost five cents17 and put it into the syrup with a little wine1 7cost five cents47 ,boil gently for ten minutes1 take up the melon in a glass dish1 cool the syrup a little1 and pour it over the melon4 ,serve the compte cold2 it is delicious1 and costs only about twenty-five cents4 ,orange ,salad4--,peel six oranges1 7cost twelve cents17 slice them1 place them in rings in a glass dish1 sprinkle them with three ounces of powdered sugar1 7cost two cents17 pour over them a little wine and brandy1 and let them stand over night in a cool place4 ,a good dish full will cost about twenty cents4 ,orange and ,apple ,compte4--,pare and slice very thin three oranges1 7cost six cents17 and three apples1 7cost three cents17 removing the seeds from both3 lay the slices in rings in a glass dish1 cover1 with the following syrup1 and cool4 ,boil the orange peel in half a pint of water1 with four ounces of sugar1 7cost four cents17 until the syrup is clear2 add a tablespoonful of brandy to it1 cool it a little1 and pour it over the sliced fruit4 ,the dish is very nice when iced1 and costs about fifteen cents4 ,peach ,salad4--,pare and quarter a quart of ripe peaches1 7cost ten cents17 lay them in a heap in a shallow glass dish2 squeeze over them the juice of an orange1 7cost two cents17 and sprinkle them with powdered sugar1 7cost two cents47 ,put them on the ice to get very cold4 ,a large dishful can be prepared for fifteen cents4 ,cold ,compte of ,pears4--,peel and slice thin a quart of ,bartlett pears1 7cost fifteen cents17 lay them in a glass dish1 pour over them a little wine1 and sprinkle them plentifully with powdered sugar4 ,let them stand in a cool place for an hour before using them4 ,a nice dish will cost less than twenty cents4 ,stewed ,prunelles4--,put a pound of prunelles1 7cost fifteen cents17 in enough boiling water to cover them1 and stew them gently for one hour4 ,take them up with a skimmer1 strain their juice1 return it to the fire with four ounces of loaf sugar1 7cost four cents17 the yellow rind and juice of one lemon1 7cost two cents17 and a glass of wine2 skim until clear1 add the prunelles1 and stew again for one hour4 ,take up the prunelles in a glass dish1 cool the syrup a little1 and strain it over them4 ,cool before using4 ,the dish can be made for about twenty-five cents4 ,quince ,cakes4--,wash some quinces1 boil them in enough water to cover them1 until they are tender enough to rub through a seive2 to each quart add a pound and a half of loaf sugar1 place the mixture over the fire1 and heat to the boiling point1 stirring it constantly1 but do not let it boil4 ,oil some plates1 spread the quince upon them1 and dry it in the mouth of a cool oven4 ,then cut it in cakes1 pack it in a tin box1 between layers of white wrapping paper1 when it is thoroughly cold1 and keep it in a cool1 dry place4 ,a good dishful can be made for twenty-five cents4 ,quince ,snow4--,boil some nice quinces until tender1 peel them1 rub them through a sieve with a wooden spoon1 and add to each pound a pound of powdered sugar1 7cost ten cents17 and the whites of three eggs1 7cost three cents47 ,beat with an egg whisk to a stiff froth and pile by the tablespoonful in the centre of a shallow glass dish4 ,a nice dishful can be made for about twenty-five cents4 ,iced ,raspberries4--,beat the white of one egg1 7cost one cent17 with two tablespoonfuls of cold water2 pick over a quart of fine ripe raspberries1 7cost ten cents17 dip them one by one into the egg1 and roll them in powdered sugar2 lay them on white paper spread on a baking sheet1 so that they do not touch1 and dry them in a cold1 dry place1 sifting a little more sugar over them1 if they seem to grow moist4 ,when the berries are in season1 twenty-five cents will cover the cost of a large dish4 ,raspberry ,salad4--,pick over a quart of ripe raspberries1 7cost ten cents17 pile them high in the centre of a glass dish1 pour over them a glass of wine1 7cost five cents17 dust them with an ounce of powdered sugar1 7cost one cent17 and keep on the ice till used4 ,a good dishful can be made for about twenty cents4 ,compte of ,strawberries4--,carefully pick over a quart of ripe strawberries1 7cost ten cents27 put them in an earthen dish1 pour over them a syrup made by boiling quarter of a pound of sugar1 7cost four cents17 with one gill of water1 for ten minutes2 let the berries stand in this syrup for one hour2 then drain them and pile them in a heap in a shallow glass dish2 add to the syrup the juice of one orange1 7cost two cents17 or a glass of wine2 boil it up and cool it a little1 and strain it over the berries2 cool and use4 ,this delicious dish costs about fifteen cents4 ,strawberry ,drops4--,rub some ripe strawberries through a fine seive with a wooden spoon2 add two ounces of this juice to half a pound of powdered sugar1 7cost five cents17 put the mixture into a saucepan and stir it over the fire until it begins to simmer2 remove it from the fire1 and stir it briskly for five minutes1 oil some paper1 lay it on a baking sheet1 drop the strawberries on it by the salt-spoonful1 dry them in the mouth of a cool oven4 ,keep them between layers of white paper in a cool place4 ,a good supply can be made for twenty-five cents4 ,compte of ,mixed ,fruit4--,boil half a pound of loaf sugar1 7cost eight cents17 with one gill of cold water for ten minutes2 pick over half a pound of red currants1 7cost five cents17 and a pint of raspberries1 7cost five cents17 and simmer them in the syrup for ten minutes4 ,take up the fruit on a glass dish1 cool the syrup a little and pour it over the fruit4 ,the dish will cost less than twenty cents4 ,fruit ,juice4--,rub ripe fruit through a seive1 with a wooden spoon1 and then strain it free from skins and seeds2 to every pound add quarter of a pound of loaf sugar2 mix well2 put into wide-mouthed glass bottles1 and set them in a pan with cold water reaching to the necks of the bottles4 ,set the pan over the fire and let the water come to a boil2 remove the pan and let the bottles stand in the water until they are quite cold4 ,then cork them tightly1 and seal them with wax or resin4 ,keep them in a cool1 dry place4 ,this juice added to ice-water1 and sweetened to taste1 makes a delicious sherbet4 ,,the ,,end4 ,,index4 ,,cost4 ,,page4 la ,mode ,beef1 with potatoes #ce #eg ,apple ,dumplings #ae #fd ,bacon and ,apple ,roly-poly1 with ,vegetables #be #dh ,baked ,apple ,dumplings #ah #fd ,baked ,heart #be #dg ,baked ,pig's ,head #bb #ej ,barley ,water #b #bc ,batter for frying #d #eb ,batter for frying #e #ei ,beans and ,bacon #aj #dj ,beans1 ,baked #aj #ci ,beans1 ,fried #aj #dj ,bean ,soup #aj #cc ,beans1 ,stewed #aj #dj ,beef la ,mode #ce #eg ,beef ,broth1 with ,dumplings #be #cg ,beef ,patties #cj #eh ,beef ,pie #be #df ,beer -- #bb ,beer for ,nursing ,women -- #bc ,biscuits1 ,sweet #ag #ff ,biscuits1 ,tea #f #bg ,blanquette of ,veal1 with ,potatoes #cj #fa ,brain and ,liver ,pudding #ae #ef ,bread per #h lbs #bd #be ,bread ,pudding #ae #fc ,breakfast ,rolls #f #bg ,broth1 ,beef #be #cg ,broth1 ,chicken #e #ec ,broth1 ,mutton #ag #cf ,broth1 ,scotch #aj #cb ,broth1 ,veal #ac #cf ,broth1 ,white #be #cf ,cake1 ,caraway #bd #ff ,cake1 ,rice #ae #fe ,cake1 ,rock #bb #fe ,chicken ,broth #e #ec ,chicken1 ,fried #ce #eb ,cheese ,pudding #ab #da ,chocolate -- #ba ,chowder #bj #ce ,cocoa -- #ba ,cocoa1 per quart #f #bb ,codfish ,steaks and ,potatoes #bj #de ,coffee -- #ba ,coffee1 per quart #f #bb ,college ,pudding #ah #fb ,cooking -- #af ,cream ,rice ,pudding #ae #fc ,cream ,sauce #f #fb ,cream ,soup1 with ,macaroni #be #cg ,croquettes1 ,rice #bj #fe ,cup ,custards #ab #fc ,dumplings1 ,apple #ae #fd ,dumplings1 ,apple1 ,baked #ah #fd ,dumpling1 ,fruit #bj #fd ,dumpling1 ,gammon #ae #dh ,dumplings1 ,lemon #bc #fd ,dumplings1 ,norfolk #g #cg ,dumplings1 ,suet #e #ec ,dessert #aj to #be #fg ,fish ,chowder #bj #ce ,fish ,pudding #be #dd ,fish ,soup #bj #ce ,fish and ,potato ,pie #be #dd ,fish and ,potato ,pudding #ae #de ,forcemeat for ,poultry #aj #ea ,forcemeat for ,veal #e #fj ,fowl1 ,roast #ch #ea ,fruit ,dumplings #bj #fd ,fruit ,tarts #ab #fe ,gammon ,dumpling #ae #dh ,german ,potatoes #aj #ee ,gingerbread1 ,soft #aj #ff ,half-pay ,pudding #bj #fc ,hasty ,pudding #d #db ,indian ,bread #e #db ,indian ,cakes #e #db ,indian ,pudding1 ,baked #ae #dc ,indian ,pudding1 ,boiled #aj #db ,irish ,stew #bc #di ,johnny ,cake #e #db ,kidneys1 ,broiled1 with potatoes #bj #ef ,kidneys1 ,pigs' #aj #dg ,kidney ,pudding #cj #dg ,kidney1 ,stewed1 with potatoes #be #dg ,kromeskys #bj #eh ,lamb1 ,epigramme1 with ,broth and ,rice #bj #ei ,lemon ,dumplings #bc #fd ,lentils1 ,boiled #ad #da ,lentils1 ,fried #aj #da ,lentil ,soup #aj #cc ,lentils1 ,stewed #aj #da ,lime ,water -- #bd ,liver ,polenta #ab #eg ,macaroni1 ,farmers' ,style #aj #bh ,macaroni1 ,milanaise ,style #ac #bh ,macaroni1 with ,broth #aj #bh ,macaroni1 with ,cheese #ab #bh ,macaroni1 with ,tomato ,sauce #ah #bi ,macaroni1 with ,white ,sauce #aj #bh ,maize -- #da ,marketing -- #aj ,measuring -- #ai ,meat ,brewis #e #ch ,meat ,patties1 with ,potatoes #cj #eh ,milk -- #bc ,mutton ,boiled1 with ,turnips and ,potatoes #ag #eh ,mutton ,broth1 with ,vegetables #ag #cf ,mutton ,kromeskys1 with ,potatoes #bj #eh ,mutton and ,onions #cj #dh ,mutton rechauffe1 with ,potatoes #ae #eh ,norfolk ,dumplings #g #cg ,new ,york ,cooking ,school ,fricassee #dc #ec ,oatmeal and ,peas #ac #ch ,onion ,soup #aj #cd ,oxtail ,stew1 with ,bread #bb #df ,patties1 ,beef1 with ,potatoes #cj #eh ,patties1 ,veal and ,ham #cj #fa ,peas and ,bacon #be #ci ,peas and ,onions #aj #ci ,peas1 ,baked #aj #ci ,peas ,pudding #aj #ci ,pea ,soup #aj #cc ,pea ,soup1 thick #f #cc ,pickled ,shad1 with bread #bj #ed ,pigs' ,head1 ,baked #bb #ej ,polenta #e #da ,polenta1 ,liver #ab #eg ,pork and ,onions #bj #di ,pork ,chops1 with ,potatoes #be #ee ,pork ,pie #bj #ed ,pork1 ,roast1 with ,apples #bg #ee ,potato ,bread1 per #h lbs #bd #bf ,potatoes1 ,german #aj #ee ,pudding1 ,brain and ,liver #ae #ef ,pudding1 ,bread #ae #fc ,pudding1 ,cheese #ab #da ,pudding1 ,college #ah #fb ,pudding1 ,cream ,rice #ae #fc ,pudding1 ,fish and ,potato #be #de ,pudding1 ,half-pay #bj #fc ,pudding1 ,hasty #d #db ,pudding1 ,kidney #cj #dg ,pudding1 ,peas #aj #ci ,pudding1 ,swiss1 with ,sauce #bj #fb ,pulled ,bread #c #bf ,rabbit ,curry #bh #ec ,rabbit ,pie #cj #ed ,red ,herrings and ,potatoes1 with ,bread #bb #de ,rice1 ,boiled #g #cj ,rice ,bread1 per #h lbs #be #bf ,rice ,cake #ae #fe ,rice ,croquettes #bj #fe ,rice1 ,japanese ,style #aj #cj ,rice1 ,milanaise ,style #aj #cj ,rice ,milk #ae #ce ,rice ,panada #ab #cj ,roast ,fowl #ch #ea ,roast ,pork1 with ,apples #bg #ee ,roast ,veal1 with ,potatoes #cj #fj ,rock ,cakes #bb #fe ,rolls1 ,breakfast #f #bg ,salt1 ,celery -- #ai ,salt1 ,spice -- #ai ,sauce1 ,cream #f #fb ,sauce1 ,table1 per pint #f #ai ,sauce1 ,tomato #aj #bi ,sausage1 ,stewed #be #ee ,scotch ,broth1 without ,meat #aj #cb ,seasoning -- #ah ,soft ,gingerbread #aj #ff ,swiss ,pudding1 with ,sauce #bj #fb ,shad1 ,pickled #bj #ed ,sheep's ,head ,stew #be #df ,sheep's ,haslet #ag #di ,soup1 ,bean #aj #cc ,soup1 ,cream #be #cg ,soup1 ,fish #bj #ce ,soup1 ,lentil #aj #cc ,soup1 ,onion #aj #cd ,soup1 ,pea #aj #cc ,soup1 ,spinach #ae #cd ,soup1 ,thick ,pea #f #cc ,soup1 ,vegetable #bj #cd ,spinach ,soup #ae #cd ,stuffing for ,poultry #aj #ea ,stuffing for ,veal #e #fj ,suet ,dumplings #e #ec ,sweet ,biscuits #ag #fe ,table ,sauce1 per pint #f #ai ,tarts1 ,fruit #ab #fe ,tea -- #ba ,tea ,biscuit #f #bg ,tea1 per quart #c #bb ,tincture ,lemon -- #ai ,tincture ,orange -- #ai ,tincture ,vanilla -- #ai ,tomato ,sauce #aj #bi ,tripe1 ,curry and ,rice #bg #ef ,white ,broth1 with ,macaroni #be #cf ,veal and ,ham ,patties #cj #fa ,veal and ,rice #bj #di ,veal1 ,blanquette1 with ,potatoes #cj #fa ,veal ,broth1 with ,vegetables #ac #cf ,veal1 ,roast1 with ,potatoes #cj #fj ,vegetable ,soup and ,bacon #bj #cd ,vegetable ,porridge #ae #ce ,,now ,,ready4 ,a ,,household ,,treasure1 ,,explaining ,the ,system of ,economical ,cookery taught in the ,new ,york ,cooking ,school4 ,,miss ,,corson',s ,,cooking ,,school ,,text-,,book ,,and ,,housekeepers' ,,guide ,,to ,cookery and ,kitchen ,management4 #abmo1 ,cloth1 price1 by mail1 #a4be4 99 99 99 99 99 ,,how ,,well ,,can ,,we ,,live ,,if ,,we ,,are ,,moderately ,,poor8 ,the economical housewife will find this question answered in ,,miss ,,corson',s ,,cooking ,,manual4 #ahmo1 ,enamelled ,cloth4 ,price1 by mail1 #ej cents4 ,,address1 ,,orange ,,judd ,,company1 #bde ,broadway1 ,new ,york2 ,,or1 ,,new ,,york ,,cooking ,,school ,,office1 #ce ,east #agth ,street1 ,new ,york4 ,,preparation1 and will be published by ,,orange ,,judd ,,company1 an entirely new and most valuable work entitled ,good ,cooking for ,everybody1 ,by ,miss ,,juliet ,,corson4 ,a book that will be wanted by ,every ,housekeeper4 99 99 99 99 99 ,the ,american ,agriculturist ,,for ,,the ,,farm1 ,,garden1 ,,and ,,household4 ,established in #ahdb4 ,the ,best and ,cheapest ,agricultural ,journal in the ,world4 ,,terms1 which include postage pre-paid by the ,publishers3 #a4ej per annum1 in advance2 #c copies for #d2 #d copies for #e2 #e copies for #f2 #f copies for #g2 #g copies for #h2 #aj or more copies1 only #a each4 ,single ,numbers1 #ae cents4 ,the ,amerikanischer ,agriculturist4 ,the only purely ,agricultural ,german paper in the ,united ,states1 and the best in the world4 ,it contains all of the principal matter of the ,english ,edition1 together with special departments for ,german cultivators1 prepared by writers trained for the work4 ,terms same as for the ,american ,agriculturist4 ,,orange ,,judd ,,company1 #bde ,,broadway1 ,,new ,,york4 ,transcriber's ,notes3 ',seive' and sieve' seem to be used interchangeably by the author1 they have left them as they were found on page4 ,hyphenation1 spelling and punctuation have also been left as they are on the page4 ,the one entry for ',w' in the index appears where it is on the page1 between the ',t' and the ',v4'