,illustration3 ,h4 ,j4 ,clayton ,,clayton',s ,quaker ,cook-,book1 ,,being ,a ,,practical ,,treatise ,,on ,,the ,,culinary ,,art ,,adapted ,,to ,,the ,,tastes ,,and ,,wants ,,of ,,all ,,classes4 ,with plain and easily understood directions for the preparation of every variety of food in the most attractive forms4 ,comprising the result of a life-long experience in catering to a host of highly cultivated tastes4 --,,by-- ,illustration3 ,h4 ,j4 ,clayton ,san ,francisco3 ,,women',s ,,co-,,operative ,,printing ,,office4 #ahhc4 ,copyrighted according to ,act of ,congress1 ,a4 ,d4 #ahhc1 by ,h4 ,j4 ,clayton4 ,,preface4 ,one of the sacred writers of the olden time is reported to have said3 ,of the making of many books1 there is no end4 ,this remark will1 to a great extent1 apply to the number of works published upon the all important subject of ,cookery4 ,the oft-repeated saying1 attributed to old sailors1 that the ,lord sends victuals1 and the opposite party1 the cooks1 is familiar to all4 ,notwithstanding the great number and variety of so-called cookbooks extant1 the author of this treatise on the culinary art1 thoroughly impressed with the belief that there is ample room for one more of a thoroughly practical and every day life1 common sense character--in every way adapted to the wants of the community at large1 and looking especially to the preparation of healthful1 palatable1 appetizing and nourishing food1 both plain and elaborately compounded--and in the preparation of which the very best1 and1 at the same time1 the most economical material is made use of1 has ventured to present this new candidate for the public approval4 ,the preparation of this work embodies the result of more than thirty years personal and practical experience4 ,the author taking nothing for granted1 has thoroughly tested the value and entire correctness of every direction he has given in these pages4 ,while carefully catering to the varied tastes of the mass1 everything of an unhealthful1 deleterious1 or even doubtful character1 has been carefully excluded2 and all directions are given in the plainest style1 so as to be readily understood1 and fully comprehended by all classes of citizens4 ,the writer having been born and brought up on a farm1 and being in his younger days of a delicate constitution1 instead of joining in the rugged work of the field1 remained at home to aid and assist his mother in the culinary labors of the household4 ,it was in this home-school--in its way one of the best in the world1 that he acquired not only a practical knowledge of what he desires to fully impart to others1 but a taste for the preparation1 in its most attractive forms1 of every variety of palatable and health-giving food4 ,it was his early training in this homely school that induced him to make this highly important matter an all-absorbing theme and the subject of his entire life study4 ,his governing rule in this department has ever been the injunction laid down by the chief of the ,apostles3 ,try all things2 prove all things2 and hold fast that which is good4 ,,introductory4 ,a ,brief ,history of the ,culinary ,art1 and its ,principal ,methods4 ,cooking is defined to be the art of dressing1 compounding and preparing food by the aid of heat4 ,ancient writers upon the subject are of opinion that the practice of this art followed immediately after the discovery of fire1 and that it was at first an imitation of the natural processes of mastication and digestion4 ,in proof of the antiquity of this art1 mention is made of it in many places in sacred writ4 ,among these is notably the memoirs of the ,children of ,israel while journeying in the wilderness1 and their hankering after the flesh-pots of ,egypt4 ,among the most enlightened people of ancient times1--cooking1 if not regarded as one of the fine arts1 certainly stood in the foremost rank among the useful4 ,it was a highly honored vocation1 and many of the most eminent and illustrious characters of ,greece and ,rome did not disdain to practice it4 ,among the distinguished amateurs of the art1 in these modern times1 may be mentioned ,alexander ,dumas1 who plumed himself more upon his ability to cook famous dishes than upon his world-wide celebrity as the author of the most popular novels of his day4 ,in the state in which man finds most of the substances used for food they are difficult of digestion4 ,by the application of heat some of these are rendered more palatable and more easily digested1 and1 consequently1 that assimilation so necessary to the sustenance of life1 and the repair of the constant waste attendant upon the economy of the human system4 ,the application of heat to animal and vegetable substances1 for the attainment of this end1 constitutes the basis of the science of cookery4 ,broiling1 which was most probably the mode first resorted to in the early practice of this art1 being one of the most common of its various operations1 is quite simple and efficacious4 ,it is especially adapted to the wants of invalids1 and persons of delicate appetites4 ,its effect is to coagulate1 in the quickest manner1 upon the surface the albumen of the meat1 effectually sealing up its pores1 and thus retaining the rich juices and delicate flavor that would otherwise escape and be lost4 ,roasting comes next in order1 and for this two conditions are essentially requisite--a good1 brisk fire1 and constant basting4 ,as in the case of broiling1 care should be taken at the commencement to coagulate the albumen on the surface as speedily as possible4 ,next to broiling and stewing1 this is the most economical mode of cooking meats of all kinds4 ,baking meat is in very many respects objectionable--and should never be resorted to when other modes of cooking are available1 as it reverses the order of good1 wholesome cookery1 in beginning with a slow and finishing with a high temperature4 ,meats cooked in this manner have never the delicate flavor of the roast1 nor are they so easily digested4 ,boiling is one of the easiest and simplest methods of cooking1 but in its practice certain conditions must be carefully observed4 ,the fire must be attended to1 so as to properly regulate the heat4 ,the utensils used for this purpose1 which should be large enough to contain sufficient water to completely cover the meat1 should be scrupulously clean1 and provided with a close-fitting cover4 ,all scum should be removed as fast as it rises1 which will be facilitated by frequent additions of small quantities of cold water4 ,difference of opinion exists among cooks as to the propriety of putting meats in cold water1 and gradually raising to the boiling point1 or plunging into water already boiling4 ,my own experience1 unless in the preparation of soups1 is decidedly in favor of the latter4 ,baron ,liebig1 the highest authority in such matters1 decidedly favors this process4 ,as in the case of roasting1 the application of boiling water coagulates the albumen1 thus retaining the juices of the meat that would be dissolved in the liquid4 ,stewing is generally resorted to in the preparation of made dishes1 and almost every variety of meats are adapted to this method4 ,the better the quality of the meats1 as a matter of course1 the better the dish prepared in this way2 but1 by careful stewing1 the coarser and rougher quality of meats can be rendered soft1 tender and digestible1 a desirable object not generally attained in other modes4 ,add pieces of meat1 trimmings1 scraps and bones1 the latter containing a large amount of palatable and nourishing gelatine1 may be thus utilized in the preparation of wholesome and appetizing dishes at a comparatively trifling cost4 ,an ,explanatory ,word in ,conclusion4 ,as a matter of strict justice to all parties concerned1 the author of this work deems it proper to explain his reasons for mentioning in the body of some of the recipes given in this book1 the places at which the purest and best articles used are to be purchased4 ,this recommendation is1 in every instance1 based upon a thorough and complete personal test of every article commended4 ,in these degenerate days of wholesale adulteration of almost every article of food and drink1 it is eminently just and proper that the public should be advised where the genuine is to be procured4 ,without desiring to convert his book into a mere advertising medium1 the author deems it not out of place to give the names of those dealers in this city of whom such articles as are essential in the preparation of many of the recipes given in these pages may be procured--of the most reliable quality1 and at reasonable rates4 ,,index4 ,soups4 ,stock #a ,general ,directions for making ,soup #b ,calf's-,head ,soup #c ,ox-,tail ,soup #c ,okra ,soup #c ,chicken ,gumbo #d ,fresh ,oyster ,soup #d ,fish ,chowder #e ,clam ,soup #e ,clam ,chowder #f ,bean ,soup #f ,dry ,split-,pea ,soup #f ,tomato ,soup #g ,celery ,soup #g ,pepper-,pot #h ,egg-,balls for ,soup #h ,nudels #h ,fish4 ,boiled ,fish #i ,fried ,fish #aj ,broiling ,fish #aj ,fried ,oysters #aj ,oysters in ,batter #aj ,oyster ,patties #aa ,stewed ,lobsters or ,crabs #aa ,roast1 ,boiled1 ,baked1 ,broiled and ,fried4 ,retaining the ,juices in ,cooking ,meats #ab ,roast ,pig #ac ,to ,roast ,turkeys and ,chickens #ac ,roasting ,beef #ae ,a good way to ,roast a ,leg of ,mutton #ae ,clayton's ,mode of ,cooking ,canvas-,back ,ducks #ae ,clayton's ,mode of ,cooking ,california ,quail or ,young ,chickens #af ,to ,cook ,boned ,turkey #ag ,to ,bone a ,turkey #ah ,to ,cook ,ducks or ,chickens1 ,louisiana ,style #ah ,breast of ,lamb and ,chicken1 ,breaded #ai ,scrapple or ,haggis ,loaf #ai ,pig's-,feet and ,hocks #bj ,to ,cook a ,steak ,california ,style1 #ahdi-ej #ba ,a ,good ,way to ,cook a ,ham #ba ,beefsteak ,broiled #ba ,beefsteak with ,onions #bb ,corned-,beef and how to ,cook it #bb ,spiced ,veal #bb ,calves' ,liver with ,bacon #bc ,calves' or ,lambs' ,liver ,fried #bc ,spiced ,beef #bc ,stews1 ,salads1 and ,salad-,dressing4 ,terrapin ,stew #bd ,stewed ,chicken ,cottage ,style #be ,stewed ,tripe #be ,chicken-,salad #be ,clayton's ,celebrated ,california ,salad ,dressing #bf ,salad ,flavoring #bg ,eggs and ,omelettes4 ,boiling ,eggs #bg ,scrambled ,eggs #bg ,to ,fry ,eggs #bh ,oyster ,omelette #bh ,ham ,omelette #bh ,cream ,omelette #bh ,spanish ,omelette #bi ,omelette for ,dessert #bi ,vegetables4 ,beans1 ,baked ,see ,bean ,soup #f ,baked ,tomatoes #cj ,raw ,tomatoes #cj ,cucumbers #cj ,boiled ,cabbage #cj ,to ,cook ,cauliflower #ca ,to ,cook ,young ,green ,peas #ca ,a ,good ,way to ,cook ,beets #ca ,mashed ,potatoes and ,turnips #cb ,boiled ,onions #cb ,stewed ,corn #cb ,stewed ,corn and ,tomatoes #cb ,succotash #cc ,saratoga ,fried ,potatoes #cc ,salsify or ,oyster-,plant #cd ,egg-,plant #cd ,to ,boil ,green ,corn #ce ,boiled ,rice #ce ,stewed ,okra #ce ,bread1 ,cakes1 ,pies1 ,puddings and ,pastry4 ,solid and ,liquid ,sauce4 ,quick ,bread #cf ,quick ,muffins #cf ,brown ,bread #cf ,graham ,rolls #cf ,mississippi ,corn-,bread #cg ,nice ,light ,biscuit #cg ,clayton's ,corn-,bread #cg ,johnny ,cake #cg ,sweet ,potato ,pone #ch ,ginger ,bread #ch ,molasses ,ginger ,bread #ch ,quaker ,cake #ch ,pound ,cake #ch ,chocolate ,cake4--,jelly ,cake #ch ,currant ,cake #ci ,cream ,cup-,cake #ci ,jumbles #ci ,sweet ,cake #ci ,sponge ,cake #dj ,ginger ,snaps #dj ,a ,nice ,cake #dj ,icing for ,cake #dj ,chocolate ,icing #da ,lemon ,pie #da ,english ,plum ,pudding #db ,baked ,apple ,pudding #db ,bread ,pudding #db ,baked ,corn-,meal ,pudding #db ,corn-,starch ,pudding #dc ,delmonico's ,pudding #dc ,peach ,ice-,cream #dc ,apple ,snow #dd ,strawberry ,sauce #dd ,farina ,pudding #dd ,snow ,pudding #de ,fruit ,pudding #de ,charlotte-a-,russe #df ,solid ,sauce #df ,liquid ,sauce #df ,currant or ,grape ,jelly #df ,calf's ,foot ,jelly #dg ,ice ,cream #dg ,orange ,ice #dh ,lemon ,jelly #dh ,wine ,jelly #dh ,peach ,jelly #dh ,roman ,punch #di ,miscellaneous4 ,butter and ,butter-,making #di ,a ,word of ,advice to ,hotel and ,restaurant ,cooks #ea ,clayton's ,california ,golden ,coffee #ec ,the very ,best ,way to ,make ,chocolate #ed ,old ,virginia ,egg-,nogg #ee ,clayton's ,popular ,sandwich ,paste #ee ,welsh ,rabbit #ef ,delicate ,waffles #eg ,force-,meat ,balls #eg ,beef ,tea #eg ,crab ,sandwich #eh ,pork4--,the kind to ,select1 and the best ,mode of ,curing #eh ,lard1 ,home-,made #ei ,sausage1 ,new ,jersey #fj ,pot-,pie #fj ,curried ,crab #fa ,to ,toast ,bread #fa ,cream ,toast #fa ,fritters #fa ,hash #fb ,hashed ,potato with ,eggs #fb ,macaroni1 ,baked #fb ,drawn ,butter #fc ,spiced ,currants #fc ,canning ,fruits4--,best ,mode of #fc ,quinces1 ,preparing for ,canning or ,preserving #fd ,clayton's ,monmouth ,sauce #fe ,mustard4--,to ,prepare for the ,table #fe ,mint ,sauce #fe ,eggs ought never be ,poached #ff ,sunny-,side ,roast #ff ,clayton's ,spanish ,omelette #ff ,plain ,omelette #fg ,clam ,fritters #fg ,fried ,tripe #fg ,ringed ,potatoes #fg ,new ,potatoes1 ,boiled #fg ,fried ,tomatoes #fh ,squash and ,corn4--,spanish ,style #fh ,pickles #fh ,nice ,picklette #fi ,pickled ,tripe #fi ,to ,cook ,grouse or ,prairie ,chicken #fi ,brains and ,sweet-,bread #gj ,stewed ,spare-,ribs of ,pork #gj ,broiled ,oysters #ga ,pumpkin or ,squash ,custard #ga ,fig ,pudding #ga ,fried ,apples #gb ,clayton's ,oyster ,stew #gb ,boiled ,celery #gb ,selecting ,meats #gb ,rice ,pudding4--,rebecca ,jackson's #gc ,bread and ,butter ,pudding #gc ,codfish ,cakes #gc ,pickled ,grapes #gd ,forced ,tomatoes #gd ,broiled ,flounders or ,smelts #gd ,onions #ge ,singeing ,fowls #ge ,taste and ,flavor4--,secret ,tests of #ge ,ware for ,ranges4--,how to ,choose #gf ,herbs4--,drying for ,seasoning #gf ,roaches1 ,flies and ,ants4--,how to ,destroy #gf ,tinware4--,to ,clean #gg ,iron ,rust #gg ,mildew #gg ,oysters ,roasted on ,chafing-,dish #gg ,cod-,fish1 ,family ,style #gg ,cod-,fish1 ,philadelphia ,style #gh ,advertisements4 ,jersey ,farm ,dairy #ha ,w4 ,t4 ,coleman ,co41 ,royal ,baking ,powder #hb ,quade ,straut1 ,choice ,family ,groceries #hc ,j4 ,h4 ,mc,menomy1 ,beef1 ,mutton1 ,veal #hc ,arpad ,haraszthy ,co41 ,california ,wines and ,brandies #hd ,will ,finck1 ,cutlers #he ,wilton ,cortelyou1 ,dairy ,produce #hf ,john ,bayle1 ,tripe1 ,calves' ,heads1 ,feet #hg ,palace ,hotel1 ,john ,sedgwick1 ,manager #hh ,deming ,bros41 ,millers and ,grain ,dealers #hi ,e4 ,r4 ,durkee ,co's ,standard ,aids to ,good ,cooking #ij ,berlin ,lepori1 ,coffee1 ,tea and ,spices #ia ,b4 ,m4 ,atchinson ,co4 ,butter1 ,cheese1 ,eggs1 ,lard #ib ,kohler ,frohling1 ,california ,wines and ,brandies #ic ,richards ,harrison1 ,agents for ,english ,groceries #id ,robert ,f4 ,bunker1 ,hams1 ,bacon #ie ,edouart's ,art ,gallery #if ,e4 ,r4 ,perrin's ,quaker ,dairy #ig ,hills ,bros41 ,coffee1 ,teas and ,spices #ih ,emil ,a4 ,engelberg1 ,german ,bakery ,confectionery #ih ,a4 ,w4 ,fink1 ,butter1 ,cheese1 ,eggs #ii ,j4 ,gundlach ,co41 ,california ,wines and ,brandies #ajj ,lebenbaum1 ,goldberg ,bowen1 ,grocers #aja ,women's ,co-operative ,printing ,office #ajb ,w4 ,w4 ,montague ,co41 ,french ,ranges #ajc ,mark ,sheldon1 ,sewing ,machines and ,supplies #ajd ,illustration ,,clayton',s ,quaker ,cook-,book4 ,,soups4 ,stock4 ,the foundation--so to speak--and first great essential in compounding every variety of appetizing1 and at the same time wholesome and nourishing soups1 is the stock4 ,in this department1 as in some others1 the ,french cooks have ever been pre-eminent4 ,it was said of this class in the olden time that so constantly was the stock--as this foundation has always been termed--replenished by these cooks1 that their rule was never to see the bottom of the soup kettle4 ,it has long been a fixed fact that in order to have good soup you must first have good stock to begin with4 ,to make this stock1 take the liquor left after boiling fresh meat1 bones1 7large or small1 cracking the larger ones in order to extract the marrow17 bones and meat left over from a roast or broil1 and put either or all of these in a large pot or soup kettle1 with water enough to cover4 ,let these simmer slowly--never allowing the water to boil--taking care1 however1 to keep the vessel covered--stirring frequently1 and pouring in occasionally a cup of cold water1 and skimming off the scum4 ,it is only where fresh meat is used that cold water is applied at the commencement2 for cooked meat1 use warm4 ,the bones dissolved in the slow simmering1 furnish the gelatine so essential to good stock4 ,one quart of water to a pound of meat is the average rule4 ,six to eight hours renders it fit for use4 ,let stand over night2 skim off the fat2 put in an earthen jar1 and it is ready for use4 ,every family should keep a jar of the stock constantly on hand1 as by doing so any kind of soup may be made from it in from ten to thirty minutes4 ,general ,directions for ,making ,soup4 ,having prepared your stock according to the foregoing directions1 take a sufficient quantity1 when soup is required1 and season1 as taste may dictate1 with sweet and savory herbs--salpicant1 celery salt1 or any other favorite seasoning--adding vegetables cut fine1 and let the same boil slowly in a covered vessel until thoroughly cooked4 ,if preferred1 after seasoning the stock1 it may be thickened with either barley1 rice1 tapioca1 sago1 vermicelli1 macaroni1 farina or rice flour4 ,a roast onion is sometimes added to give richness and flavor4 ,it is a well-known fact that soups properly prepared improve in flavor and are really better on the day after than when first made4 ,by substituting different materials1 garnitures1 flavorings and condiments1 of which an endless variety is available1 the intelligent housewife may be able to furnish a different soup for every day of the year4 ,in following these1 as in all other directions for every department of cookery1 experience will1 after all1 be found the great teacher and most valuable aid and adjunct to the learner of the art4 ,calves'-,head ,soup4 ,take a calf's head of medium size2 wash clean1 and soak it an hour or more in salted water2 then soak a little while in fresh1 and put to boil in cold water2 add a little salt and a medium-sized onion2 take off the scum as it rises1 and as the water boils away add a little soup stock2 when quite tender take the meat from the bone1 keeping the brain by itself2 strain the soup1 and if you think there is too much meat1 use a portion as a side-dish dressed with brain sauce2 do not cut the meat too fine--and season the soup with allspice1 cloves and mace1 adding pepper and salt to taste2 put back the meat1 and taking one-half the brain1 a lump of butter1 and a spoonful of flour1 work to a thin batter1 stirring in claret and sherry wines to taste1 and last of all add a little extract of lemon1 and one hard-boiled egg1 chopped not too fine2 if desirable add a few small force-meat balls4 ,turtle soup may be made in the same manner4 ,ox-,tail ,soup4 ,take one ox-tail and divide into pieces an inch long2 #b pounds of lean beef cut in small pieces2 #d carrots2 #c onions sliced fine2 a little thyme1 with pepper and salt to taste1 and #d quarts cold water2 boil four hours or more1 according to size of the ox-tail1 and when done add a little allspice or cloves4 ,okra ,soup4 ,one large slice of ham2 #a pound of beef1 veal or chicken1 and #a onion1 all cut in small pieces and fried in butter together until brown1 adding black or red pepper for seasoning1 along with a little salt1 adding in the meantime1 delicately sliced thin1 sufficient okra1 and put all in a porcelain kettle4 ,for a family of four use #cj pods of okra1 with #b quarts water1 over a steady1 but not too hot fire2 boil slowly for #c or #d hours2 when half done add #b or #c peeled tomatoes4 ,chicken ,gumbo4 ,mrs4 ,e4 ,a4 ,wilburn's ,recipe4 ,for the stock1 take two chickens and boil in a gallon of water until thoroughly done and the liquid reduced to half a gallon4 ,wipe off #a-a_/b pounds of green okra1 or if the dry is used1 #a_/b pound is sufficient1 which cut up fine and add to this stock while boiling2 next add #a-a_/b pounds of ripe tomatoes1 peeled and chopped fine1 adding also #a_/b coffee cupful of rice2 let these boil for six hours1 adding boiling water when necessary2 then take out the chickens1 carve and fry them brown in clear lard2 into the fat put #a large white onion1 chopped fine1 adding #b tablespoonfuls of flour4 ,just before serving1 put the chicken1 boned and chopped1 with the gravy thus prepared1 and add to the soup with salt and pepper to taste4 ,fresh ,oyster ,soup4 ,take #be or #cj small ,eastern and #ej ,california oysters2 wash clean1 and put into a kettle over the fire1 with a little over a pint of water4 ,as soon as they open pour into a pan and take the oysters from the shells1 pouring the juice into a pitcher to settle4 ,if the oysters are large1 cut in two once2 return the juice to the fire1 and when it boils put in a piece of butter worked in flour2 season with pepper and salt1 and let it boil slowly for two minutes2 put in a cupful of rich milk and the oysters1 along with a sufficient quantity of chopped crackers1 and let the liquid boil up once4 ,should you need a larger quantity of soup1 add a can of good oysters1 as they will change the flavor but little4 ,in my opinion nutmeg improves the flavor of the soup4 ,fish ,chowder4 ,take #d pounds of fresh codfish--the upper part of the fish is best2 fry plenty of salt pork cut in small strips2 put the fat in the bottom of the kettle1 then a layer of the fried pork1 next a layer of fish2 follow with a layer of potato sliced--not too thin--and a layer of sliced onions1 seasoned with plenty of salt and pepper2 alternate these layers as long as the material holds out1 topping off with a layer of hard crackers4 ,use equal parts of water and milk sufficient to cook1 which will not require more than three-quarters of an hour1 over a good fire4 ,great care should be taken not to scorch in the cooking4 ,clam ,chowder may be made according to the foregoing formula1 substituting #c pints of clams for the fish4 ,clam ,soup4 ,take #ej small round clams2 rinse clean1 and put in a kettle with a pint of water2 boil for a few minutes1 or until the shells gape open2 empty into a pan1 pick the meat from the shells1 and pour the juice into a pitcher to settle2 chop the clams quite small2 return the juice to the fire1 and as soon as hot1 work in a good-sized lump of butter1 with a little flour1 and juice of the clams2 stir in a teacup of milk2 season with black pepper1 and after letting this boil for two minutes1 put in the clams1 adding at the same time chopped cracker or nudels1 and before taking up1 a little chopped parsley4 ,clam ,chowder4 ,one hundred small clams chopped fine2 #a_/b pound fat salt pork put in pot and fried out brown2 #b small or #a large onion1 and #a tomato chopped fine4 ,put all in the pot with the clam juice and boil for two hours1 after which add rolled crackers and #a pint hot milk1 letting it boil up4 ,season with salt and pepper1 adding a little thyme if agreeable to taste4 ,baked ,beans and ,bean ,soup4 ,take three pints of white peas or army beans2 wash very clean2 soak eight hours2 rinse and put to boil with plenty of water1 hot or cold1 with #a-a_/b pounds beef soup-meat and #a_/b pound of salt pork1 letting these boil slowly1 and skimming as the scum rises4 ,stir frequently1 as the beans are apt to scorch when they begin to soften4 ,when soft enough to be easily crushed with the thumb and finger1 season with plenty of black pepper and salt2 after five minutes have elapsed fill a nice baking pan--such a one as will do to set on the table--pour in the liquid until it nearly covers the beans1 score the pork and put it half-way down in the beans1 and bake in a slow fire until nicely browned4 ,when the remaining beans are boiled quite soft rub them through a colander into the soup2 add #a pint of milk1 and season with ground cloves or mace4 ,just before taking up cut some toast the size of the end of a finger and add to the soup4 ,pepper sauce gives a nice flavor4 ,dry ,split-,pea ,soup4 ,soak one quart dry or split peas ten or twelve hours1 and put on to boil in #a gallon of water1 with #a pound soup-beef1 and a small piece of the hock end of ham1 nicely skinned and trimmed1 7but if you do not have this at hand supply its place with a small piece of salt pork27 season with salt1 pepper and a little ground cloves1 adding a little curry or sweet marjoram2 boil slowly until quite tender2 rub the peas through a colander1 adding a little rich milk4 ,this soup should be rather thick4 ,cut bread in pieces the size of the little finger1 fry in butter or lard1 and put in the tureen when taken up4 ,tomato ,soup4 ,to one gallon good beef stock add #a-a_/b dozen ripe tomatoes1 or #a two-pound can2 #b carrots1 #b onions and #a turnip cut fine2 boil all together for an hour and a half1 and run through a fine tin strainer2 take a stewpan large enough to hold the liquid1 and put it on the fire with #a_/b pound of butter worked in two tablespoonfuls of flour2 after mixing well together add a tablespoonful of white sugar2 season with salt and pepper to taste1 stirring well until the liquor boils1 when skim and serve4 ,the above quantity will provide sufficient for a large family4 ,celery ,soup4 ,to make good celery soup take #b or #c pounds of juicy beef--the round is best1 being free from fat4 ,cover with cold water1 and boil slowly for three or four hours4 ,an hour before taking from the fire take #a pound or more of celery1 cut #d or #e inches long1 taking also the root cut thin1 and salting to taste1 boil until quite tender2 then take out the celery1 dressing with pepper and salt or drawn butter4 ,if you have some soup stock put in a little1 boil a few minutes and strain4 ,this is a most palatable soup1 and the celery1 acting as a sedative1 is one of the best things that can be used for quieting the nerves4 ,pepper-,pot4 ,take thick1 fat and tender tripe2 wash thoroughly in water in which a little soda has been dissolved2 rinse well1 and cut in strips half the length of your little finger2 after boiling ten minutes1 put in a colander and rinse with a little hot water2 then1 adding good soup stock1 boil until tender2 season with cayenne pepper and salt1 a little ,worcestershire or ,chutney sauce1 and some small pieces of dough made as for nudels4 ,should the soup not be thick enough add a little paste of butter and flour2 you may also add curry if you are fond of it4 ,this soup was popular in the ,quaker ,city fifty years ago1 and has never decreased in favor among the intelligent inhabitants4 ,egg-,balls for ,soup4 ,boil #c eggs seven minutes1 and mash the yolks with one raw egg1 a tablespoonful of flour and a little milk2 season with pepper1 salt1 and parsley or summer savory2 make into balls and boil two or three minutes1 and put in the soup just before serving4 ,excellent for both pea and bean soup4 ,nudels4 ,rich nudels undoubtedly form the best thickening for nice1 delicate soups1 such as chicken1 veal1 oyster and clam4 ,nudels are made with flour1 milk and eggs1 and a little salt1 mixed to stiff dough1 rolled as thin as possible1 and cut in fine shreds the length of the little finger4 ,in all soups where nudels are used1 a little chopped parsley should be added just before taking up4 ,,fish4 ,fish4 ,the so-termed food fishes are to be found without number in all portions of the world1 civilized and savage1 and a large portion of the inhabitants of the globe are dependant upon this source for their subsistence4 ,certain learned physiologists have put forth the theory that food-fish is brain-producing1 and adds to the mental vigor of those who subsist upon it4 ,while we are not disposed to controvert this consoling idea--if the theory be true--the ,south ,sea savages1 who live upon this aliment1 both in the raw and cooked state--and the ,esquimaux1 whose principal summer and winter diet is frozen fish--should be the most intelligent people on earth4 ,the modes of preparing fish for the table are equally as numerous as the species4 ,the direction given by ,mrs4 ,glass1 in a cook-book of the olden time1 is at the same time the most original and most sensible4 ,this lady commences with3 ,first catch your fish4 ,boiled ,fish4 ,fresh fish should never lie in water4 ,as soon as cleaned1 rinse off1 wipe dry1 wrap carefully in a cotton cloth1 and put into salted boiling water4 ,if cooked in this manner the juice and flavor will be fully retained4 ,twenty minutes boiling will thoroughly cook a medium sized fish4 ,fried ,fish4 ,in frying large-sized fish1 cut the slices lengthwise instead of across1 for if cut against the grain the rich juices will be lost in the cooking1 rendering the fish hard1 dry and tasteless4 ,for this reason fish are always better cooked whole1 when this can be done4 ,beat up one or two eggs1 with two tablespoonfuls of milk1 with salt to season4 ,after dipping the fish in this1 dry in cracker dust--never use corn meal--and fry in good lard4 ,broiling ,fish4 ,in broiling fish1 cut large as in frying1 grease the bars of the gridiron4 ,harden both sides slightly1 and baste with butter1 seasoning with pepper and salt4 ,fried ,oysters4 ,take large oysters1 drain the juice1 and dry them with a cloth1 and run them in eggs1 well beaten with a little milk2 season with pepper and a little salt1 and after drying in cracker dust1 fry in equal parts best lard and butter1 until a light brown4 ,oysters in ,batter4 ,save all the juice of the oysters2 beat two eggs with two or three spoonfuls of milk or cream1 seasoning with pepper2 put this into the juice1 with the addition of as much flour as will make a rich batter4 ,when the fat is quite hot put into it a spoonful of the batter1 containing one oyster1 and turn quickly in order that both sides may be nicely done brown4 ,oyster ,patties4 ,roll good puff-paste quite thin--and cut in round pieces #c-a_/b inches in diameter1 on which put a rim of dough1 about #a inch or less high1 which may be stuck on with a little beaten egg2 next add a top-piece or covering1 fitting loosely1 and bake in this until a light brown1 and put away until wanted4 ,stew oysters in their own juice1 adding a little butter and cream2 fill the patties with this1 put on the lid1 and set in the oven for five minutes1 and send to the table4 ,can oysters1 with a rich gravy1 make an excellent patty prepared in this way4 ,stewed ,lobsters or ,crabs4 ,take a two-pound can of lobster1 or two large crabs1 and cut as for making salad1 and season highly with prepared mustard1 cayenne pepper1 curry powder1 or sauce piquant1 and salt to taste4 ,put in a porcelain stewpan1 with a little water1 to prevent scorching1 and1 after letting it boil up once1 add butter the size of an egg1 and one tablespoonful of vinegar1 or half a teacupful of white wine1 and the juice of half a lemon1 and the moment this boils add half a teacupful of cream or good milk1 stirring at the same time4 ,set the stew aside1 and heat up shortly before sending to the table4 ,putting slices of toast in the bottom of the dish before serving is a decided improvement4 ,roast1 ,boiled1 ,baked1 ,broiled and ,fried4 ,retaining the ,juices in ,cooking ,meats4 ,too little attention is paid to one of the most important features of the culinary art--particularly in roasting1 boiling1 and broiling--that is the retention of the natural juices of various meats in cooking4 ,existing1 as these always do1 in a liquid form1 unless this is carefully guarded against1 these palatable and health-giving essences of all animal food1 both tame and game1 are apt to be wasted and dissipated in various forms1 when the exercise of mature judgment and a little care would confine them to these meats in the course of preparation4 ,by way of illustration1 let us suppose that a fowl1 a leg of mutton1 or some of the many kinds of fish frequently served up in this way1 is to be boiled in water4 ,if put in cold water1 and the heat gradually raised until it reaches the boiling point1 the health-giving albumen--with the juices which give each its peculiar and pleasant flavor--are extracted from the meat and dissolved and retained in the water1 rendering the flesh and fish insipid and in some cases almost tasteless4 ,if1 however1 these are plunged at once into boiling water1 thereby on the instant coagulating the albumen of the surface at least1 and thereby closing the pores through which the inside albuminous juices would otherwise exude and be lost4 ,besides this albumen1 there are other juices which are among the most important constituent parts of every variety of animal food in which are embodied much of its fine flavor and nutritive qualities1 and deprived of which such food becomes unpalatable and tasteless4 ,all meats1 then1 instead of being put into cold water1 should at the start be plunged into boiling hot water1 as this prevents the escape of these juices1 and the retaining not only the delicate and fine flavor of the meat1 but confining and retaining its nutritive qualities where they naturally and properly belong4 ,roast ,pig4 ,take a sucking pig--one from three to five weeks old is best4 ,when properly dressed lay in salted water for half an hour2 take out and wipe dry inside and out2 make a stuffing of bread and butter1 mixing to a proper consistency with milk and a well beaten egg2 season with salt1 pepper and sage1 with the addition of thyme or summer savory1 and an onion chopped fine and stewed in butter with flour4 ,sew up1 and roast for a long time in an oven not too hot1 first putting a little water with lard or dripping in the pan4 ,baste frequently until done1 taking care to keep the pan a little distance above the bottom of the range4 ,to ,roast ,turkeys and ,chickens4 ,turkeys and chickens for roasting should never be over a year old4 ,after being properly cleaned1 cut the wings at the first joint from the breast1 pull the skin down the lower end of the neck1 and cut off the bone4 ,cut the necks1 wings and gizzards into small pieces suitable for giblet stew--which should be put on the fire before preparing the fowls for roasting--which should be done by cutting off the legs at the first joint from the feet4 ,make the stuffing of good bread1 rubbed fine1 with butter1 pepper and salt1 and a teaspoonful of baking powder1 seasoning with thyme or summer savory1 mixing to the consistency of dough1 adding eggs1 well beaten1 with good milk or cream4 ,fill the breast1 and tie over the neck-bone with strong twine1 rubbing the sides of the fowl with a dry cloth1 afterwards filling quite full4 ,sew up tight1 tie up the legs1 and encase the body with strong twine1 wrapped around to hold the wings to the body4 ,after rubbing well with salt and dredging lightly with flour1 put the fowl in a pan1 laying on top two or three thin slices of fat pork1 salt or fresh4 ,put a little water in the pan1 and baste frequently1 but do not roast too rapidly2 raise the pan at least two inches from the bottom of the range4 ,all white meat should invariably be cooked well done1 and turkey or chicken1 to be eaten cold1 should be wrapped while warm in paper or cloth4 ,when prepared in this way they will always be found soft and tender when cooled4 ,when the giblets are stewed tender--which they must be in order to be good--chop a handful of the green leaves of celery1 adding pepper and salt1 and put in4 ,ten minutes before taking from the fire add a lump of butter worked in with a tablespoonful of flour and the yolk of two boiled eggs1 letting simmer two or three minutes1 then put in the whites of the eggs1 chopped fine1 with the addition of a little good milk or cream4 ,some of this stew1 mixed with the drippings of the fowl1 makes the best possible gravy4 ,roasting ,beef4 ,never wash meat2 simply wipe with a damp cloth1 rub with salt and dredge with flour2 put in the pan with a little of the suet chopped fine1 and a teacupful of water2 set in a hot oven1 two inches above the bottom4 ,the oven should be quite hot1 in order to close the pores on the surface of the meat as quickly as possible4 ,as the meat hardens reduce the heat a little1 basting frequently4 ,turn two or three times during the roasting1 taking care not to let the gravy scorch4 ,meat cooked in this way will be tender and juicy1 and when done will be slightly red in the centre4 ,should it prove too rare1 carve thin and lay in a hot pan with a little gravy for one minute4 ,beef will roast in from one and-half to two hours1 according to size4 ,all meats may be roasted in the same way1 taking care in every case1 that the albuminous juices do not escape4 ,a ,good ,way to ,roast a ,leg of ,mutton4 ,into a kettle1 with hot water enough to cover1 put a leg of mutton4 ,let it boil half an hour1 and the moment it is taken from the water1 salt1 pepper1 and dredge with flour1 and put on to roast with one-half a teacup of water in the pan4 ,baste frequently1 first adding a tablespoonful of lard4 ,cooked in this way the meat has none of the peculiar mutton flavor which is distasteful to many4 ,clayton's ,mode of ,cooking ,canvas-back ,ducks4 ,that most delicately flavored wild fowl1 the canvas-back duck1 to be properly cooked1 should be prepared in the following style3 ,the bird being properly dressed and cleaned1 place in the opening1 after drawing1 a tablespoonful of salt dissolved in water--some add a stick of celery1 or celery salt1 to flavor1 but this is not necessary4 ,sew up the opening with strong thread2 have your fire in the grate red hot--that is1 the oven almost red hot2 place your duck therein1 letting it remain nineteen minutes--which will be amply sufficient time if your oven is at the proper heat--but as tastes differ in this as in other matters of cookery1 some prefer a minute longer and others one less4 ,serve the duck as hot as possible1 with an accompanying dish of hominy1 boiled1 of course2 the only condiment to be desired is a little cayenne pepper2 some prefer a squeeze of lemon on the duck2 others currant jelly2 but the simplest and most palatable serving is the directions given4 ,clayton's ,mode of ,cooking ,california ,quail1 or ,young ,chickens4 ,split the birds in the back1 and wash1 but do not let them remain in the water any time2 dry with a cloth2 salt and pepper well1 and put in a pan with the inside up2 also put in two or three slices of fresh or salt pork1 and a piece of butter about the size of an egg1 with three or four tablespoonfuls of water1 and set the pan on the upper shelf of the range when quite hot1 and commence basting frequently the moment the birds begin to harden on the top2 and when slightly brown turn and serve the under side the same way1 until that is also a little brown1 taking care not to scorch the gravy4 ,having prepared a piece of buttered toast for each bird1 lay the same in a hot dish1 place the birds thereon1 and pour the gravy over all4 ,birds cooked in this manner are always soft and juicy--whereas1 if broiled1 all the juices and gravy would have gone into the fire--and should you attempt cooking in that way1 if not thoroughly1 constantly basted1 they are liable to burn2 and if basted with butter it runs into the fire1 smoking and destroying their rich natural flavor4 ,i have been thus particular in the directions detailed in this recipe1 from the fact that many people have an idea that the quail of ,california are not equal to that of the ,atlantic ,states1 when1 from my experience with both1 which has been considerable1 ,i find no difference in the flavor and juiciness of the birds when cooked in the way ,i have carefully laid down in the foregoing simple and easily understood directions4 ,to ,cook ,boned ,turkey4 ,for the filling of the turkey1 boil1 skin1 trim1 and cut the size of the end of your finger1 two fresh calves' tongues4 ,at the same time boil for half-an-hour in soup stock1 or very little water1 a medium-sized1 but not old1 chicken2 take all the meat from the bones1 and cut as the calves' tongues4 ,take a piece of ham1 composed of fat and lean1 and cut small2 also the livers of the turkey and the chicken1 chopped fine1 along with a small piece of veal1 mostly fat1 cut as the chicken1 and half an onion chopped fine4 ,put all these into a kettle with water to half cover1 and stew until tender4 ,at the time of putting on the fire1 season with salt and pepper1 ground mace1 salpicant1 celery salt and a little summer savory4 ,just before taking from the fire stir in the yolks of two eggs1 well beaten1 with three or four truffles chopped the size of a pea1 and a teacupful of sherry or white wine4 ,when this mixture is cold put it in the turkey1 with the skin side out2 draw it carefully around the filling1 and sew up with a strong thread2 and after wrapping it very tightly with strong twine1 encase it in two or three thicknesses of cotton cloth1 at the same time twisting the ends slightly4 ,these precautions are necessary to prevent the escape of the fine flavor of this delicious preparation4 ,boil slowly for four hours or longer1 in good soup stock1 keeping the turkey covered with the liquid1 and the vessel covered also4 ,when taken up lay on a level surface1 with a weight1 to flatten the two sides a little1 but not heavy enough to press out the juice4 ,when quite cold take off the wrapping and thread1 and lay on a nice large dish1 garnishing with amber jelly cut the size of peas4 ,to ,bone a ,turkey4 ,use a ,french boning knife1 five inches in length and sharp at the point4 ,commence by cutting off the wings at the first joint from the breast2 then the first joint from the drum-sticks1 and the head1 well down the neck4 ,next place the bird firmly on the table1 with the breast down1 and commence by cutting from the end of the neck1 down the centre of the back1 through to the bone1 until you reach the ,pope's nose4 ,then skin or peel the flesh as clean as possible from the frame1 finishing at the lower end of the breast-bone4 ,chickens may be boned in the same manner4 ,to ,cook ,ducks or ,chickens1 ,louisiana ,style4 ,carve the fowls at the joints1 making three or four pieces of the breast2 wash nicely in salted water1 and put on to boil with water enough to cover1 adding a little salt2 boil slowly2 carefully skimming off the scum4 ,when the meat begins to get tender and the water well reduced1 cook four onions1 chopped fine1 in a pan with pork fat and butter1 dredging in a little flour and seasoning with pepper and salt1 adding a little of the juice from the fowls4 ,next take up the pieces of the meat and roll in browned flour or cracker-dust1 and fry slightly4 ,if the butter is not scorched put in a little browned flour2 stir in the onion1 and put it back in the kettle with the meat of the fowl1 simmering until the gravy thickens1 and the meat is thoroughly tender4 ,breast of ,lamb and ,chicken1 ,breaded4 ,take the breast of lamb and one chicken--a year old is best--and after taking off the thin skin of the lamb1 wash it well in cold salted water2 then put on to boil1 with sufficient cold slightly-salted water to cover it1 and boil until tender--the addition of a medium-sized onion improves the flavor--then take up1 and when quite cold1 carve in nice pieces1 and season with black pepper and salt4 ,next1 beat two eggs1 with two or three spoonfuls of milk or cream1 and a spoonful of flour4 ,after running the meat through this1 roll in cracker-dust or browned flour1 and fry in sweet lard and a little butter until a light brown4 ,next make a cream gravy2 take a little of the liquid from the chicken1 and make a rich thick drawn butter1 and thinning it with cream1 pour over the chicken while it is hot4 ,the liquid used in boiling the chicken will make any kind of rich soup for dinner4 ,scrapple1 or ,haggis ,loaf4 ,take three or four pounds best fresh pork1 mostly lean1 with plenty of bones--the latter making a rich liquid4 ,put these into a kettle1 and cover with hot or cold water1 and let the mass boil slowly for two or three hours1 or until quite tender1 carefully removing the scum as it rises1 after which take the meat out into a wooden bowl or tray4 ,pick out the bones carefully1 and strain the liquid4 ,after letting these stand for a few minutes1 if in your opinion there is too much fat1 remove a portion1 and then return the liquor to the kettle1 adding pepper and salt1 and seasoning highly with summer savory4 ,next stir in two parts fine white corn-meal and one part buckwheat flour 7,deming ,palmer's71 until the whole forms quite a thick mush1 after which1 chopping the meat the size of the end of the finger1 stir thoroughly into the mush4 ,next put the mixture into baking pans to the depth of #a-a_/b or #b inches1 and bake in a slow oven for two hours1 or until the top assumes a light brown--taking care not to bake too hard on the bottom4 ,put in a cool place1 and the next morning--when1 after warming the pan slightly--so that the scrapple may be easily taken out--cut in slices of half-an-inch thick1 which heat in a pan to prevent sticking1 and serve hot4 ,a small hog's head or veal is equally good for the preparation of this dish1 which will be found a fine relish4 ,pigs' ,feet and ,hocks4 ,have the feet nicely cleaned1 and soaked for five or six hours1 or over night1 in slightly salted water4 ,boil until tender1 and the large bones slip out easily1 which will take from three to four hours4 ,take up1 pull out the large bones1 and lay in a stone jar1 sprinkling on each layer a little salt and pepper1 with a few cloves or allspice4 ,after skimming off the fat1 take equal parts of the water in which the feet were boiled1 and good vinegar1 and cover the meat in the jar4 ,this nice relish was known as souse fifty or sixty years ago1 and is good1 both cold or hot1 or cut in slices and fried in butter for breakfast4 ,to ,cook a ,steak ,california ,style of #ahdi-'ej4 ,cut a good steak an inch and an eighth thick4 ,heat a griddle quite hot1 and rub over with a piece of the fat from the steak1 after which lay on the steak for two or three minutes1 or long enough to harden the under side of the steak1 after which turn the other side1 treating in the same way1 thus preventing all escape of the rich juices of the meat4 ,after this1 cut a small portion of the fat into small and thin pieces1 to which add sufficient butter to form a rich gravy1 seasoning with pepper and salt to taste4 ,a steak cooked in this way fully equals broiling1 and is at the same time quite as juicy and tender4 ,a ,good ,way to ,cook a ,ham4 ,boil a ten or twelve pound ham slowly for three hours2 strip off the skin2 take a sharp knife and shave off the outer surface very thin1 and if quite fat take off a little1 and spread over the fat part a thin coating of sugar4 ,next put the ham in a baking-pan1 with one-half pint of white wine1 and roast half-an-hour4 ,baste often1 taking care that the wine and juice of the ham do not scorch1 as these form a nice gravy4 ,whether eaten hot or cold the ham should be carved very thin4 ,beefsteak ,broiled4 ,place the gridiron over a clear fire2 rub the bars with a little of the fat1 to keep from sticking4 ,the moment it hardens a little--which closes the pores of the meat--turn it over1 thus hardening both sides4 ,you may then moisten with butter1 or a little of the fat of the steak1 and season with salt and pepper4 ,lay on a hot dish along with the best butter1 which1 with the juices of the meat1 makes the best of gravy1 and cooked in this style you have a most delicious steak4 ,beefsteak with ,onions4 ,take five or six onions2 cut fine1 and put them in a frying-pan1 with a small cup of hot water1 and two ounces best butter1 pepper and salt2 dredge in a little flour1 and let it stew until the onions are quite soft4 ,next broil the steak carefully4 ,lay on a hot dish1 and lay the onions around1 and not on top1 of the steak1 as that will create a steam1 which will wilt and toughen it4 ,to be eaten quite hot4 ,corned ,beef1 and ,how to ,cook ,it4 ,select a piece of corned beef that is fat4 ,the plate or navel pieces are best1 and should only have been in salt five days4 ,put the piece in boiling water in a pot just large enough to hold it1 along with an onion and a spoonful of cloves or allspice2 let it boil slowly1 skimming the first half hour1 if to be eaten cold4 ,take it up as soon as tender1 and when cool enough take out the bones and place the meat in a vessel just large enough to hold it1 and pour in the fat1 with sufficient hot water to cover it1 letting it remain until quite cold4 ,beef tongues should be cooked in the same way1 after laying in salt or strong pickle from twenty-four to thirty-six hours4 ,spiced ,veal4 ,take three pounds lean veal1 parboiled1 and one-fourth pound salt pork1 each chopped fine2 six soft crackers pounded2 two eggs beaten2 two teaspoonfuls of salt1 three peppers1 one nutmeg and a little thyme or summer savory4 ,mould up like bread1 and place in a pan1 leaving a space all around1 in which place some of the water in which the meat was boiled4 ,bake until quite brown1 and slice when cold4 ,calves' ,liver with ,bacon4 ,cut both liver and bacon in thin slices1 and an inch long1 taking off the skin4 ,place alternately on a skewer1 and broil or roast in a quick oven4 ,dress with melted butter1 pepper and juice of lemon4 ,calves' or ,lambs' ,liver ,fried4 ,slice the liver thin1 and season with salt and pepper4 ,beat an egg with a spoonful of milk or cream4 ,coat the slices with this1 and dry in fine cracker dust4 ,fry in two parts lard and one of butter until a light brown4 ,if fried too much the liver will be hard and tasteless4 ,salt pork fried brown is very nice with liver1 and the fat from the pork will be found excellent to fry the liver in4 ,spiced ,beef4 ,take #c-a_/b pounds lean beef chopped small2 six soda crackers rolled fine2 #c eggs well beaten2 #d tablespoonfuls sweet cream2 butter size of an egg2 #a-a_/b tablespoonfuls salt1 and one of pepper4 ,mix thoroughly1 make into a loaf1 and bake two hours1 basting as you would roast beef4 ,fried ,oysters4 ,take the largest-sized oysters2 drain off the juice1 and dry in a cloth2 beat two eggs in a spoonful of milk1 adding a little salt and pepper4 ,run the oysters through this1 and fry in equal parts butter and sweet lard to a light brown4 ,,stews1 ,,salads and ,,salad ,,dressing4 ,terrapin ,stew4 ,take six terrapins of uniform size4 7,the females1 which are the best1 may be distinguished by the lower shell being level or slightly projecting47 ,if the terrapins are large1 use one pound of the best butter2 if small1 less1 and a pint of good sherry wine4 ,after washing the terrapins in warm water1 put them in the kettle alive1 and cover with cold water1 keeping the vessel covered tight4 ,after letting them boil until the shell cracks and you can crush the claws with the thumb and finger1 take them off the fire1 and when cool enough1 pull off the shell and remove the dark1 or scarf skin1 next pulling the meat from the trail and the liver--being careful not to break the gall1 which would render the liver uneatable4 ,after breaking the meat in small pieces1 lay it in a porcelain kettle with a teacupful of water2 put in the wine1 and one-half the butter1 with #b or #c blades of mace1 #b or #c teaspoonfuls of extract of lemon1 #b tablespoonfuls of ,worcestershire or ,challenge sauce2 little salt is required1 and if pepper is needed1 use cayenne4 ,after stewing for fifteen minutes1 add the yolks of #f hard-boiled eggs--worked to a paste in the remainder of the butter--thinning with the juice of the stew1 adding at the same time a teacupful of sweet cream1 and after simmering for three minutes1 chop the whites of the eggs fine1 and add to the mixture2 then take from the fire1 and make hot five minutes before serving4 ,if kept in a cool place this stew will remain perfectly good for three days4 ,stewed ,chicken1 ,cottage ,style1 with ,white ,gravy4 ,take two chickens1 one or two years old1 and cut each in about fourteen pieces1 dividing each joint1 and cutting the breast in two pieces2 cut the gizzard quite small1 and put it and the liver with the chicken4 ,when the chicken is half done1 cover with cold water1 adding a good-sized onion1 and when it reaches a boil1 skim carefully2 and when the same is about half cooked add sufficient salt and pepper1 and also a handful of the green leaves of celery chopped fine1 which will give it the flavor of oysters4 ,boil slowly until you can tear the chicken with a fork1 when turn it out in a dish4 ,next1 take one half pound of good butter1 the yolks of three boiled eggs1 and two tablespoonfuls of corn-starch or flour1 and1 after working well together1 so as to form a thin batter1 add the liquor from the chicken1 return to the kettle1 and1 after boiling for five minutes1 return the chicken1 season with nutmeg or sal-piquant1 adding at the same time a teacupful of cream or good milk1 also the whites of the eggs1 chopped fine4 ,keep hot until served4 ,stewed ,tripe4 ,cut and prepare the tripe as for pepper-pot2 season highly2 add a pint of soup stock1 and four spoonfuls of tomatoes1 with a little butter1 and half an onion chopped fine4 ,cook until quite tender4 ,chicken ,salad4 ,boil a good-sized chicken1 not less than one year old1 in as little water as possible2 if you have two calves' feet boil them at the same time1 salting slightly1 and leaving them in after the chicken is cooked1 that they may boil to shreds4 ,this liquid forms a jelly1 which is almost indispensable in making good salad4 ,when the chicken becomes cold1 remove the skin and bones1 after which chop or cut to the size of a pea2 cut celery and lettuce equally fine--after taking off the outer fibre of the former--and mixing1 add ,clayton's ,salad ,dressing1 7the recipe for which will be found elsewhere72 also incorporating four eggs1 which should be boiled eight minutes1 cutting three as fine as the chicken and celery1 and leaving the fourth as a garnish on serving4 ,cold roast turkey1 chicken or tender veal make most excellent salad treated in this way4 ,clayton's ,celebrated ,california ,salad ,dressing4 ,take a large bowl1 resembling in size and shape an ordinary wash-bowl1 and a wooden spoon1 fitted as nearly as possible to fit the curve of the bowl4 ,first put in two or three tablespoonfuls of mixed mustard1 quite stiff4 ,pour on this1 slowly1 one-fourth of a pint of best olive oil1 stirring rapidly until thick2 then break in two or three fresh eggs1 and1 after mixing slightly1 pour in1 very slowly1 the remaining three-fourths of the pint of oil1 stirring rapidly all the while until the mixture forms a thick batter4 ,next1 take a teacupful of the best wine vinegar1 to which the juice of one lemon has been added1 along with a small tablespoonful of salt1 and another of white sugar1 stirring well1 until the whole of these ingredients are thoroughly incorporated4 ,when bottled and tightly corked1 this mixture will remain good for months4 ,those who are not fond of the oil1 will find that sweet cream1 of about sixty or seventy degrees in temperature1 a good substitute2 but this mixture does not keep so well4 ,salad ,flavoring4 ,it will be found a good thing before ornamenting a salad1 to take a section of garlic1 and1 after cutting off the end1 steeping it in salt1 and then rubbing the surface of the bowl1 putting in at the same time1 small pieces of the crust of ,french or other bread1 similarly treated4 ,cover the bowl with a plate1 and shake well4 ,this gives the salad a rich1 nutty flavor4 ,eggs and ,omelettes4 ,boiling ,eggs4 ,unless quite sure the eggs are fresh1 never boil them1 as the well known remark that even to suspect an egg cooked in this style is undoubtedly well-founded4 ,hard boiled eggs1 to be eaten either hot or cold1 must never be boiled more than eight minutes1 when they will be found tender and of a fine flavor1 whereas1 if boiled for a longer time1 they will invariably prove leathery1 tough1 and almost tasteless1 and dark-colored where the whites and yolk are joined1 giving them an unsightly and anything but attractive appearance4 ,for soft boiled1 three1 and for medium1 four minutes only1 are necessary4 ,scrambled ,eggs4 ,beat well three eggs1 with two tablespoonfuls of cream or milk2 add salt and pepper2 put in the pan a lump of fresh butter1 and1 as soon as melted1 put in the eggs1 stirring rapidly from the time they begin to set2 as in order to be tender they must be cooked quickly4 ,to ,fry ,eggs4 ,put butter or lard in a hot pan1 and then as many small1 deep muffin rings as eggs required4 ,drop the eggs in the rings4 ,cooked in this manner the eggs are less liable to burn1 look far nicer1 and preserve their fine flavor4 ,oyster ,omelette4 ,stew a few oysters in a little butter1 adding pepper for seasoning1 and when the omelette is cooked on the under side1 put on the oysters1 roll over1 and turn carefully4 ,a good omelette may be made of canned oysters treated in this way4 ,ham ,omelette4 ,take a thin slice of the best ham--fat and lean--fry well done1 and chop fine4 ,when the omelette is prepared1 stir in the ham1 and cook to a light brown4 ,cream ,omelette4 ,beat three eggs with two tablespoonfuls of cream1 adding a little salt and pepper4 ,put a lump of butter in the pan1 but do not let it get too hot before putting in the mixture4 ,the pan should be about the temperature for baking batter cakes4 ,fold and turn over quite soon4 ,the omelette should be a light brown1 and be sent to the table hot4 ,should you have sausage for breakfast1 the bright gravy from the sausage is preferable to butter in preparing the omelette4 ,spanish ,omelette4 ,make in the same manner as the cream omelette1 but before putting in the pan have ready one-half an onion1 chopped fine and fried brown1 with a little pepper and salt4 ,when the omelette is cooked on one side1 put the mixture on1 and turn the sides over until closed tight4 ,omelette for ,dessert4 ,beat eight eggs thoroughly1 with a teacup of rich milk or cream1 a tablespoonful of fine white sugar1 and a very little salt4 ,stir well1 and make in two omelettes2 lay side by side1 and sift over a thin coating of fine white sugar4 ,in serving1 pour over and around the omelette a wine-glass of good ,california brandy1 and set on fire4 ,,vegetables4 ,baked ,tomatoes4 ,pick out large1 fair tomatoes2 cut a slice from the stem end1 and1 placing them in a pan with the cut side up1 put into each one-half teaspoonful of melted butter1 sprinkle with salt and pepper1 and bake until they shrivel slightly4 ,raw ,tomatoes4 ,cut the skin from both ends2 slice moderately thin1 and1 if you like1 add a small piece of onion chopped fine4 ,season with salt and pepper1 and pour over ,durkee's or ,clayton's salad dressing4 ,cucumbers4 ,take off a thick rind1 as that portion between the seed and outer skin is the unwholesome part4 ,slice1 rather thin1 into cold1 salt water1 and1 after half-an-hour1 drain off1 and dress with salt1 pepper1 wine vinegar1 and a little ,chile pepper-sauce1 covering slightly with ,durkee's or ,clayton's salad dressing4 ,boiled ,cabbage4 ,cut large cabbage in four2 small in two pieces1 and tie up in a bag or cloth4 ,put in boiling water1 with some salt1 and boil briskly for half-an-hour4 ,a piece of charcoal in the pot will neutralize the odor given out by the cabbage1 boiled in the ordinary way4 ,cabbage should never be cooked with corned-beef1 as the fine flavor of the latter is changed to the strong odor of the cabbage4 ,to ,cook ,cauliflower4 ,if the cauliflower is large1 divide in three1 if small1 in two pieces2 tie up in a cloth1 and put in boiling water with a little salt1 and cook not more than twenty minutes4 ,eat with melted butter1 pepper and salt1 or nice drawn butter4 7,asparagus may be cooked in the same way1 and eaten with similar dressing4 ,both cauliflower and asparagus may be spoiled with too much cooking4 ,care should be taken to drain the water from both as soon as they are done47 ,to ,cook ,young ,green ,peas4 ,the best mode of cooking this most delicate and finely-flavored vegetable--put the peas in a porcelain-lined kettle1 with just water sufficient to cover1 and let them boil slowly until tender4 ,add a lump of butter1 worked in a teaspoonful of flour1 to the rich liquid1 with half a teacupful of rich milk or cream2 season with salt and pepper4 ,a ,good ,way to ,cook ,beets4 ,take beets of a uniform size2 boil until tender2 slip off the skin1 and slice into a dish or pan2 season with salt and pepper1 adding a little butter1 made hot1 and the juice of one lemon4 ,pour this over the beets1 set in a hot oven for a few minutes1 and send to the table hot4 ,mashed ,potatoes and ,turnips4 ,take equal quantities of boiled potatoes and turnips2 mash together1 adding butter1 salt and pepper1 and mix thoroughly with a little good milk1 working all together until quite smooth4 ,boiled ,onions4 ,take small white onions1 if you have them2 if large1 cut and boil until tender1 in salted water4 ,pour off nearly all the water1 and add a small lump of butter1 worked in a little flour1 and a small cup of milk2 add pepper1 and simmer for a few minutes4 ,all the foregoing are desirable additions to roast turkey and chicken4 ,stewed ,corn4 ,if canned corn is used1 put a sufficient quantity in a stewpan1 with two or three spoonfuls of hot water1 and1 after adding pepper and salt to taste1 put in a good-sized lump of butter1 into which a teaspoonful of flour has been well worked1 adding1 at the same time1 a cup of good1 sweet milk or rich cream1 and let it cook three minutes4 ,corn cut fresh from the cob should be boiled at least twenty minutes before adding the milk and butter4 ,stewed ,corn and ,tomatoes4 ,take equal quantities of corn and tomatoes1 and stew together half-an-hour1 with butter1 pepper and salt2 and when taken up place slices of buttered toast in the dish in which it is served4 ,succotash4 ,this is the original native ,american ,indian name for corn and beans4 ,in compounding this most palatable and wholesome dish1 take two or three pounds of green1 climbing1 or pole beans--the pods of which are large1 and1 at the same time1 tender4 ,break these in pieces of something like half-an-inch long1 and let them lie in cold water about half-an-hour1 at which time drain this off4 ,put them in a porcelain-lined kettle1 covering them with boiling water1 into which put a large tablespoonful of salt4 ,when the beans become tender1 pour off the greater portion of the water1 replacing it with that which is boiling1 and when the beans become entirely tender1 cut from the cob about half the amount of corn you have of the beans1 which boil for twenty minutes2 but where canned corn is used five minutes will suffice4 ,about five minutes before taking from the fire1 take a piece of butter about the size of an egg1 worked with sufficient flour or corn-starch to form a stiff paste4 ,season with plenty of black pepper and salt to taste1 adding1 at the same time1 a teacupful of rich milk or cream4 ,then1 to keep warm1 set back from the fire1 not allowing to boil1 but simmering slowly4 ,this will be equally good the next day1 if kept in a cool place1 with an open cover1 which prevents all danger of souring4 ,this is a simple1 healthful1 and most appetizing dish1 inexpensive and at the same time easily prepared4 ,saratoga ,fried ,potatoes4 ,the mode of preparing the world-renowned ,saratoga fried potatoes is no longer a secret4 ,it is as follows3 ,peel eight good-sized potatoes2 slice very thin2 use slicing-machine1 when available1 as this makes the pieces of uniform thickness4 ,let them remain half-an-hour in a quart of cold water1 in which a tablespoonful of salt has been dissolved1 and lay in a sieve to drain1 after which mop them over with a dry cloth4 ,put a pound of lard in a spider or stewpan1 and when this is almost1 but not quite1 smoking hot1 put in the potatoes1 stirring constantly to prevent the slices from adhering1 and when they become a light brown1 dip out with a strainer ladle4 ,if preferred1 cut the potatoes in bits an inch in length1 and of the same width1 treating as above4 ,salsify or ,oyster ,plant4 ,the best way ,i have yet found to cook this finely flavored and highly delicious vegetable is3 ,first1 wash clean1 but do not remove the skin4 ,put the roots in more than enough boiling water to cover them2 boil until quite soft2 remove the skin2 mash2 add butter1 and season with pepper and salt2 make into the size of oysters1 and dip in thin egg batter2 fry a light brown4 ,if the plant is first put into cold water to boil1 and the skin scraped or removed1 the delicate flavor of the oyster--which constitutes its chief merit--will be entirely dissipated and lost4 ,egg ,plant4 ,there is no more delicate and finely-flavored esculent to be found in our markets than the egg plant1 when cooked in the right manner4 ,properly prepared1 it is a most toothsome dish2 if badly cooked1 it is anything but attractive4 ,of all the varieties1 the long purple is decidedly the best4 ,cut in slices1 less than one-fourth an inch in thickness2 sprinkle with salt1 and let the slices lie in a colander half-an-hour or longer1 to drain4 ,next parboil for a few minutes1 and drain off the water2 season with salt and pepper1 and dip in egg batter1 or beaten egg1 and fry in sweet lard mixed with a little butter1 until the slices are a light brown4 ,serve hot4 ,to ,boil ,green ,corn4 ,green corn should be put in hot water1 with a handful of salt1 and boiled slowly for half-an-hour1 or five minutes longer4 ,the minute the corn is done1 pour off the water and let it remain hot4 ,all vegetables are injured by allowing them to remain in the water after they are cooked4 ,boiled ,rice4 ,american rice for all its preparations is decidedly preferable1 the grain being much the largest and most nutritious4 ,in boiling1 use two measures of water to one of rice1 and let them boil until the water is entirely evaporated4 ,cover tightly2 set aside1 and let steam until every grain is separated4 ,when ready to serve1 use a fork in removing the rice from the cooking utensil4 ,the foregoing recipe was given me by a lady of ,south ,carolina1 of great experience in the preparation of this staple cereal product of the ,southern ,atlantic seaboard4 ,stewed ,okra4 ,cut into pieces one quart of okra1 and put to boil in one cup of water2 add a little onion and some tomatoes2 salt and pepper to taste2 and when all is boiled tender1 add a good lump of butter1 worked in with a spoonful of flour1 and let stew five minutes1 stirring frequently4 ,bread1 ,cakes1 ,pies1 ,puddings and ,pastry4 ,,solid ,,and ,,liquid ,,sauces4 ,quick ,bread4 ,mix #b teaspoonfuls baking powder with quart of flour1 adding #a teaspoonful salt and sufficient milk or water to make a soft dough1 and bake at once in a hot oven4 ,if eaten hot1 break2 use a hot knife in cutting4 ,quick ,muffins4 ,take #b eggs1 #b tablespoonfuls best lard or butter1 #a teaspoonful salt1 #b teaspoonfuls baking powder1 #a tablespoonful sugar1 #a quart good milk1 and flour to make a moderately stiff batter1 and bake at once in muffin-rings4 ,brown ,bread4 #c cups of yellow corn-meal1 #a cup flour1 #b sweet1 and #a_/b cup sour milk1 with #a_/b cup syrup1 #a teaspoonful soda1 and a little salt4 ,bake #d hours4 ,graham ,rolls4 ,two cups graham and #a of white flour1 #a_/b cup of yeast or #a_/c cake compressed yeast1 #b teaspoonfuls sugar2 mix with warm milk or water1 and let stand upon range until light4 ,mississippi ,river ,corn-,bread4 ,one pint best yellow corn-meal1 #a pint of butter-milk1 #b tablespoonfuls melted butter1 #b eggs and teaspoonful of salt1 #a teaspoonful saleratus2 mix well1 and bake at a brisk fire4 ,nice ,light ,biscuit4 ,before sifting #a quart of flour1 put in #b or #c teaspoonfuls of best baking powder1 adding a little salt after sifting4 ,follow this with #c tablespoonfuls of best lard1 and with good milk1 mix into soft dough--working as little as possible4 ,roll full half-an-inch thick2 cut and bake in a hot oven until slightly browned on top and bottom4 ,clayton's ,corn-,bread4 ,take #c cups of good corn-meal--either yellow or white--and #a cup of flour2 add a teaspoonful of baking powder1 stirring well together4 ,next1 put into a vessel1 #b eggs1 well beaten1 #a tablespoonful of sugar1 a little salt1 a large tablespoonful of sweet lard or butter1 and milk enough to make a thick batter4 ,let these come to a boiling heat1 stirring well at the same time1 then pour in the meal1 and beat to a stiff consistence4 ,turn into a baking pan1 and bake until thoroughly done1 brown on top and bottom4 ,use hot milk in mixing1 as1 in my opinion1 it takes the raw taste from the corn-meal4 ,johnny ,cake4 ,two spoonfuls of melted butter1 #a egg1 well beaten1 #b teaspoonfuls baking powder1 #b cups milk1 #a_/b cup sugar or syrup1 #b cups each1 corn-meal and flour4 ,bake in a moderate oven until brown4 ,sweet ,potato ,pone4 ,one large sweet potato grated1 #a cup yellow ,indian meal1 #b eggs1 #a tablespoonful butter1 #a_/b cup molasses1 #a_/b cup sugar1 salt and spice to taste2 add sufficient milk to make the usual thickness of cake4 ,ginger-,bread4 ,one pint molasses1 #a_/b pint of sour milk1 #b teaspoonfuls ginger1 #a teacup butter1 #a teaspoonful soda1 #b eggs--salt4 ,molasses ,ginger ,bread4 ,one cup syrup1 #a_/b cup sugar1 #a_/b cup sweet milk1 #b tablespoonfuls vinegar1 #a_/b cup shortening2 flour to make moderately thick1 and large teaspoonful baking powder4 ,quaker ,cake4 ,one cup butter1 #c teaspoonfuls ginger1 #e flour1 #a_/b cup cider or any spirits1 #d eggs1 and a teaspoonful of saleratus1 dissolved in a teacup of sweet milk4 ,pound ,cake4 ,one cup sugar1 #a_/b cup best butter1 #a_/b cup of rich milk or cream1 #c eggs1 well beaten1 #a-a_/b cups flour1 #a large teaspoonful baking powder1 and a teaspoonful ground nutmeg2 and beat the whole thoroughly before baking4 ,chocolate ,cake4--,jelly ,cake4 ,two cups sugar1 #a cup butter1 the yolks of #e eggs1 and whites of #b1 #a cup pure milk1 #c-a_/b cups flour1 #a teaspoonful cream of tartar1 #a_/b teaspoonful bi-carbonate soda1 and stir thoroughly before baking4 ,the following is the mixture for filling4 ,whites of #c eggs1 #a-a_/b cups sugar1 #c tablespoonfuls of grated chocolate1 and #a teaspoonful extract vanilla4 ,beat well together1 and spread between each layer and on top the cake4 ,jelly cake may be made the same way1 using jelly instead of chocolate4 ,currant ,cake4 ,three eggs1 #b cups sugar1 #a butter1 #a milk1 #a_/b teaspoonful soda1 #a cup currants1 and a little citron1 cut in thin slices1 with flour to make a stiff batter4 ,pour into pans1 and bake medium quick4 ,cream ,cup-,cake4 ,four cups of flour1 #b of sugar1 #c of sweet cream1 #d eggs2 mix and bake in square tins4 ,when cold1 cut in squares about two inches wide4 ,jumbles4 ,rub to a cream a pound of butter and a pound of sugar2 mix with a pound and a half of flour1 #d eggs and a little brandy2 roll the cakes in powdered sugar1 lay in flat buttered tins1 and bake in a quick oven4 ,sweet ,cake4 ,one cup of sugar1 #a cup sour cream1 #a cup butter1 #a egg1 #a_/b teaspoonful soda1 #a_/b nutmeg grated fine1 flour enough to make a stiff batter4 ,bake in a slow oven4 ,sponge ,cake4 ,five eggs1 #b cups sugar1 #b cups flour1 #a_/b teacup cold water2 mix well and bake quickly4 ,ginger ,snaps4 ,into #a pint of molasses put #a cup lard1 #a tablespoonful of ginger1 #a teaspoonful of soda1 and a little salt2 boil for a few minutes1 and when quite cool1 add sufficient flour to make a stiff dough2 roll very thin and bake4 ,a ,nice ,cake4 ,one quart flour1 #d eggs1 #a_/b cup butter1 #a_/b cup sweet lard1 #b teaspoonfuls of baking powder1 and #a of salt4 ,beat the whites and yolks of the eggs separately1 until light4 ,sift the baking powder into the flour4 ,melt the shortening in a cup of milk with the yolks of the eggs--putting the whites in last4 ,work into a thick batter1 and bake steadily for three-quarters of an hour2 to be eaten hot4 ,icing for ,cake4 ,there are a number of formulas for the preparation of icings for cake1 but the following will invariably be found the simplest1 easiest prepared1 and the best3 ,take the whites of #d eggs1 and #a pound of best pulverized white sugar1 and any flavoring extract most agreeable to the taste4 ,break the whites of the eggs into a broad1 cool dish1 and after throwing a small handful of sugar upon them1 begin whipping it in with long even strokes of the beater4 ,beat until the icing is of a smooth1 fine and firm texture4 ,if not stiff enough1 put in more sugar1 using at least a quarter of a pound to each egg4 ,pour the icing by the spoonful on top of the cake1 and near the centre of the surface to be covered4 ,if the loaf is so shaped that the liquid will naturally settle to its place1 it is best left to do so4 ,to spread it1 use a broad-bladed knife1 dipped in cold water2 if as thick with sugar as should be1 one coat will be amply sufficient4 ,leave in a moderate oven for three minutes4 ,to color icing yellow1 use the rind of a lemon or orange1 tied in a thin muslin bag1 straining a little of the juice through it and squeezing hard into the ice and sugar2 for red1 use extract of cochineal4 ,chocolate ,icing4 ,quarter of a cake of chocolate grated1 #a_/b cup of sweet milk1 #a tablespoonful corn-starch2 flavor with extract of vanilla4 ,mix these ingredients1 with the exception of the vanilla2 boil two minutes1 and after it has fairly commenced to boil1 flavor1 and then sweeten to taste with powdered sugar1 taking care to have it sweet enough4 ,lemon ,pie4 ,grated rind and juice of two lemons2 #b cups sugar2 butter1 the size of an egg2 #b tablespoonfuls corn-starch2 #d eggs4 ,rub the butter and sugar smooth in a little cold water2 have ready #b cups boiling water1 in which stir the corn-starch1 until it looks clear2 add to this the butter and sugar1 and1 when nearly cold1 the yolks of four eggs1 and the white of one1 well beaten1 and the rind and the juice of the lemons4 ,after lining two deep dishes with a delicate paste1 and pouring in the mixture1 beat the remaining whites of the eggs to a stiff froth1 adding two spoonfuls of powdered sugar4 ,spread this over the pies when done1 returning to the oven to brown4 ,english ,plum ,pudding4 ,three cups flour2 #b eggs2 #a cup milk2 #a_/b cup brandy2 #a nutmeg2 a teaspoonful of salt2 #e teaspoonfuls baking powder2 #a_/b pound currants2 #a_/b pound raisins1 stoned and chopped fine2 #a_/b pound suet chopped fine2 #a cup sugar4 ,boil three hours4 ,baked ,apple ,pudding4 ,two cups oatmeal or cracked wheat2 #b eggs2 #a tablespoonful butter2 #a pint milk2 three medium-sized apples2 a little suet2 cinnamon to flavor2 sweeten to taste4 ,beat sugar1 eggs1 and milk together2 stir in the meal1 and then add the other ingredients1 the apples last1 after reducing to small pieces4 ,bake until well set4 ,to be eaten with or without sauce4 ,bread ,pudding4 ,one loaf of stale bread1 soaked in a pint of milk1 and when soft1 beat with an egg-beater until very fine4 ,pour into this the yolks of four eggs1 well beaten1 a tablespoonful of butter1 some flavoring1 and a little salt1 beating all well together4 ,after baking until well set1 let it cool1 and spread a nice jelly over the top1 and on this put the whites of the eggs1 beaten to a stiff froth1 returning to the oven to brown4 ,baked ,corn-,meal ,pudding4 ,into a large cup of corn-meal stir #a pint scalded milk2 a small cup suet1 chopped fine2 two-thirds of a cup of syrup or molasses2 salt to taste1 and when cold1 add #a pint milk1 and #b eggs1 well beaten1 #a teaspoonful cinnamon1 and #a cup raisins4 ,bake three hours4 ,corn-,starch ,pudding 7,baked74 ,four tablespoonfuls corn-starch2 #a quart of milk2 #b eggs2 #c_/d coffee-cup white sugar2 adding butter size of an egg1 with flavoring to taste4 ,after dissolving the corn-starch in a little cold water1 heat the milk to boiling and stir this in1 and boil three minutes1 stirring the mixture all the time2 next1 stir in the butter1 and set away until cold4 ,beat the eggs until very light1 when add the sugar and seasoning1 and then stir into the corn-starch1 beating thoroughly to a smooth custard4 ,put into a buttered dish1 and bake not more than half an hour4 ,this pudding is best eaten cold1 with sauce made of cream and sugar1 flavored with nutmeg or cinnamon1 or both1 or plain powdered sugar1 as tastes may prefer4 ,delmonico ,pudding4 ,one quart of milk2 #c tablespoonfuls corn-starch2 put in hot water until it thickens2 to the yolks of #e eggs1 add three tablespoonfuls white sugar1 #b tablespoonfuls vanilla1 and a little salt4 ,pour on the corn-starch1 stir thoroughly1 and bake fifteen minutes1 but not long enough to whey4 ,beat the whites of the eggs to a stiff froth2 add #c tablespoonfuls of sugar2 #a_/b teaspoonful vanilla2 put on top1 and let brown4 ,peach ,ice-,cream4 ,pare and cut in pieces #a dozen peaches1 or more1 if desired1 and boil with #a_/b pound loaf sugar4 ,when reduced to a marmalade press through a fine sieve1 and when cool1 add #a pint cream and freeze4 ,serve with halves or quarters of fresh peaches1 half frozen1 around the cream4 ,apple ,snow4 ,reduce half a dozen apples to a pulp2 press them through a sieve2 add #a_/b cup powdered sugar and a teaspoonful lemon extract2 take whites of #f eggs and whip several minutes1 and sprinkle #b tablespoonfuls powdered sugar over them2 beat the apple-pulp to a froth and add the beaten eggs4 ,whip the mixture well until it breaks like stiff snow1 then pile it high in rough portions1 in a glass dish--garnish with a spoonful of currant jelly4 ,strawberry ,sauce4 ,a delicious sauce for baked pudding3 ,beat #a_/b cup butter and #a of sugar1 to a cream2 add1 stiff beaten1 white of #a egg and a large cupful of ripe strawberries1 thoroughly crushed4 ,ambrosia4 ,have ready a grated cocoanut and some oranges1 peeled and sliced2 put a large layer of oranges in your dish1 and strew sugar over them2 then a layer of cocoanut1 then orange1 and sprinkle sugar2 and so on until the dish is full1 having cocoanut for the last layer4 ,pine-apple may be substituted for the orange4 ,farina ,pudding4 ,two tablespoonfuls farina1 soaked in a little milk for two hours2 #a quart of milk4 ,set in a kettle of boiling water2 when the milk boils1 add the farina1 stirring four minutes4 ,then stir in the yolks of #e eggs1 well beaten1 #a cup sugar1 and a little salt4 ,after boiling three or four minutes1 pour into a dish to cool4 ,flavor1 and stir in the whites of the eggs beaten to a foam4 ,to be eaten cold4 ,baked ,corn-,meal ,pudding4 ,take #a large teacupful of corn-meal2 scald #a pint of milk1 and stir the meal in slowly and thoroughly4 ,add a small cup of suet1 chopped fine2 #b_/c of a cup of molasses1 salt to taste1 and when cool add #a pint milk1 with #b eggs1 well beaten1 #a teaspoonful of cinnamon and #a cup of raisins4 ,bake #c hours4 ,snow ,pudding4 ,one box gelatine1 #b cups sugar1 juice of #b lemons1 whites of #c eggs1 #a quart of milk1 #e eggs1 #e tablespoonfuls sugar1 and #a vanilla4 ,dissolve the gelatine in #a_/d pint of water and let stand for #b hours2 then add #a_/d pint of boiling water1 the lemon juice1 and sugar2 strain and set away to cool and thicken1 and when quite stiff1 add the whites of the #c eggs1 beaten to a stiff froth2 stir these into the jelly until it looks like snow--mould and set on ice4 ,for a similar custard2 add #e eggs1 well beaten in a dish1 with #e tablespoonfuls white sugar4 ,fruit ,pudding4 ,one quart of flour1 #b teaspoonfuls yeast powder1 a little salt1 #a cup suet chopped fine1 or a #a_/d pound butter or sweet lard2 mix to soft dough1 and roll quite thin--spreading over any kind of cooked fruit1 sweetened to taste--rolling up nicely4 ,this may be boiled1 but is much better steamed1 as this makes it much lighter4 ,this delicious pudding should be eaten with brandy or wine sauce1 liquid or solid4 ,charlotte-a-,russe4 ,take #a pint rich milk1 #a_/b ounce of gelatine1 dissolved in a little hot milk1 the whites of #b eggs beaten to a froth1 and #a cup sugar2 flavoring with vanilla4 ,mix the milk1 eggs1 sugar and flavoring2 and when the gelatine is cold1 pour it in1 stirring thoroughly4 ,line the dish or mould with slices of sponge cake1 fill with this mixture1 and set on ice to cool4 ,solid ,sauce4 ,work well into #a_/b cup of the freshest butter1 #a cup of powdered white sugar1 adding the white of an egg1 well beaten1 and worked in with a large spoonful of ,california brandy1 or a couple of spoonfuls of good sherry or ,california white-wine2 working all of these well together1 that the ingredients may be thoroughly incorporated1 and season with nutmeg or cinnamon1 or both1 as may be preferred4 ,liquid ,sauce4 ,take butter1 the size of an egg1 and sufficient flour or corn-starch1 and after adding boiling water to make thick drawn butter1 boil two or three minutes2 add brandy1 sherry or white-wine--according to taste--with a little vinegar or juice of #a lemon4 ,make quite sweet and season to taste4 ,currant1 or ,grape ,jelly4 ,wash the currants or grapes well in a pan of water2 afterwards mash thoroughly1 and put in a preserving kettle1 letting them simmer slowly for fifteen or twenty minutes4 ,strain through a thin muslin bag1 and1 for every pint of juice1 add one pound of granulated sugar4 ,mix well together1 and boil five minutes1 and put into glasses while warm4 ,cut paper to fit the top1 dip in brandy1 and lay over the jelly1 and when quite cold tie a paper over the top1 and put away in a dry1 dark place4 ,calves' ,foot ,jelly4 ,boil #d calves' feet in #d or #e quarts of water1 until reduced to shreds2 strain1 and let the liquid cool2 after taking off the fat1 put the jelly in a kettle1 with one pint of ,california sherry1 or white wine1 #c cups granulated sugar1 the whites of #d eggs1 well beaten1 the juice of #a lemon1 with half of the grated peel1 #a teaspoonful of ground cinnamon or nutmeg2 boil until clear1 and strain into moulds or glasses4 ,ice-,cream4 ,there are a thousand and one modes and recipes for making ice-cream4 ,but1 after having tested the merits of a large number1 ,i have found the following formula1 used by ,mr4 ,piper1 the former head cook of the ,occidental ,hotel1 of ,san ,francisco1 in all respects superior to any that ,i have ever used3 ,one quart of ,jersey1 or best dairy milk1 with the addition of a pint of rich cream2 #f eggs1 and #a pound of best granulated white sugar1 thoroughly beaten and incorporated together2 place the milk in a can1 set it in a vessel of boiling water1 and let it come to a boiling heat1 stirring well at the same time4 ,then take from the fire1 and add vanilla1 lemon1 or such flavoring as you may prefer1 after which set it in ice-water to cool1 and then freeze4 ,break the ice for the freezer of a uniform size1 mixing coarse salt with the mass4 ,stir the cream constantly1 and scrape thoroughly from the sides4 ,the more the cream is stirred1 the more delicate the mixture will be4 ,orange-,ice4 ,the juice of #f oranges2 after adding the grated rind of #a mix the juice of two lemons1 and the grated rind of one2 after adding #a pint of granulated white sugar1 dissolved in a pint of cold water1 freeze the mixture the same as ice cream4 ,lemon ,jelly4 ,one pound sugar2 #c lemons1 sliced1 and put into the sugar2 #a ounce gelatine1 dissolved in cold water sufficient to cover2 add a quart of boiling water1 and strain into moulds4 ,wine ,jelly4 ,one box ,cox's gelatine1 dissolved in a little warm water2 add a large goblet sherry wine1 and #a-a_/b pints of boiling water2 sweeten highly and boil briskly4 ,to be eaten with cream4 ,peach ,jelly4 ,do not pare1 but rub your peaches2 place them in a porcelain lined kettle1 with just enough water to cover4 ,let them cook thoroughly--from one to two hours--then strain through a jelly-bag4 ,to every #d cups of juice1 add #c cups of sugar1 and set on to boil again4 ,sometimes1 when the fruit is particularly fine and fresh1 three-quarters of an hour or less boiling is sufficient to make a jelly1 but sometimes it takes longer4 ,to test it1 drop some in a saucer and set on ice2 if it does not spread but remain rounded1 it is done4 ,roman ,punch4 ,take the juice of #d oranges1 and of the same number of lemons or limes4 ,dissolve #a pound of white sugar in a pint of water4 ,mix all these together1 and strain2 after which add #a pint of ,california champagne1 and #b gills of good ,california brandy1 if desirable4 ,freeze the same as ice-cream4 ,,miscellaneous4 ,butter and ,butter-,making4 ,with the exception of bread1 which has been appropriately termed the staff of life1 there is1 perhaps1 no other article of food more universally used by mankind than butter4 ,notwithstanding this well established fact1 it is a lamentable reflection1 that really good butter is one of the rarest and most difficult articles to be procured4 ,although the adulterations of this staple article of food are numerous1 the main cause of the quantities of bad butter with which the community is burdened1 is ignorance of the true methods1 and slovenliness in the preparation of this staple article1 for which no reasonable excuse can be urged4 ,in the making of good butter1 no process is more simple or easily accomplished4 ,the ,quakers1 living in the vicinity of ,philadelphia1 more than a century ago1 so thoroughly understood and practised the art of making the best butter1 that the products of their dairies sold readily in that city for from five to eight cents per pound more than that produced by any other class4 ,with these thrifty people1 cleanliness was really regarded as akin to godliness1 and the principal was thoroughly and practically carried out in all their every day affairs4 ,the most scrupulous attention being paid to the keeping of all the utensils used scrupulously clean1 and so thoroughly work the mass1 that every particle of milk is expelled4 ,the greatest evil to be guarded against1 is the too free use of salt1 which for this purpose should be of the utmost purity and refined quality4 ,i am satisfied1 from personal observation1 that the butter made at the ,jersey ,farm1 at ,san ,bruno1 in the vicinity of ,san ,francisco1 in every respect equals in quality the celebrated ,darlington1 ,philadelphia4 ,for the keeping milk fresh and sweet1 and the proper setting of the rich cream1 an old style spring-house is essentially requisite4 ,who that has ever visited one of these clean1 cool and inviting appendages of a well conducted farm and well ordered household1 at some home-farm of the olden time1 does not recall it in the mind's-eye1 as vividly as did the poet ,woodworth when he penned that undying poem of ancient home-life1 ,the ,old ,oaken ,bucket that ,hung in the ,well4 ,properly constructed1 a spring-house should be built of stone1 which is regarded as the coolest--brick or concrete--with walls at least twelve inches in thickness4 ,the floor should be of brick1 and not more than two feet below the surface of the ground4 ,the roof should be of some material best adapted to warding off the heat1 and keeping the interior perfectly cool1 while due attention should be paid to the allowance of a free circulation of air1 and provision be made for thorough ventilation2 only as much light as is actually necessary should be admitted1 and where glass is used for this purpose1 it should invariably be shielded from the sun4 ,walled trenches being constructed for this purpose1 a constant stream of cool running water should pass around the pans containing the milk and cream1 which1 for the making of good butter1 should never be permitted to become sour4 ,the shelving and other furniture1 and all wooden utensils used1 should be of white ash1 maple or white wood1 in order to avoid all danger of communicating distasteful or deleterious flavors4 ,as there is no liquid more sensitive to its surroundings1 or which more readily absorbs the flavor of articles coming in contact with it1 than pure milk1 everything that has a tendency to produce this deleterious result should be carefully excluded4 ,neither paints or varnish should be used about the structure1 and the entire concern should be as utterly free from paint as the inside of an old time ,quaker meeting-house4 ,in making butter1 the cream should be churned at a temperature of about #fe degrees4 ,when the churning is finished1 take up the lump and carefully work out every particle of milk4 ,never wash or put your hands in the mass4 ,to each pound of butter work in a little less than an ounce of the purest dairy salt4 ,set the butter away1 and at the proper time work the mass over until not a particle of milk remains4 ,a ,word of ,advice to ,hotel and ,restaurant ,cooks4 ,i wish to say a word to the extensive brotherhood and ancient and honorable guild constituting the ,grand ,army of ,hotel and ,restaurant ,cooks distributed throughout our country1 on the all-important subject of making coffee and heating milk4 ,some satirical writer has sarcastically said that the way to make good coffee is to ascertain how that beverage is prepared in leading hotels and restaurants1 and then make your coffee as they don't6 ,there is no good reason why coffee cannot be as well made in hotel and restaurant kitchens1 as in private families or anywhere else1 if the berry is good1 well-browned1 and pains are taken for the proper preparation of this popular beverage4 ,twenty years ago the art of making coffee in large quantities1 and of properly heating milk for the same1 was an unsolved problem--in fact1 if not numbered among the many lost arts1 might be classed as among the unknown in the culinary art4 ,twenty-one years ago1 the late ,mr4 ,marden--a well-known citizen of ,san ,francisco--and the author of this work--produced1 as the result of long practical experience1 a form for making a decoction of the ancient ,arabian berry1 which is now in general use throughout the entire ,union4 ,true1 attempts have been made to improve upon the mode1 which was the crowning triumph of the parties alluded to1 but they have invariably proved failures1 and to-day ,marden ,clayton's coffee and milk urns stand pre-eminent in this important department of cookery4 ,these urns are simply two capacious stone-ware jars1 of equal capacity1 and made precisely alike1 with an orifice one inch from the bottom1 in which a faucet is firmly cemented4 ,each jar is suspended in a heavy tin casing1 affording an intervening space of two inches1 which is to be filled with hot1 but not boiling water1 as a too high temperature would injure the flavor of the coffee1 and detract from the aroma of the fragrant berry4 ,suspend a thin cotton sack in the centre1 and half the height of the jar4 ,after putting in this the desired amount of coffee1 pour on it sufficient boiling water to make strong coffee4 ,as soon as the water has entirely filtered through1 draw off the liquid through the stop-cock at the bottom of the jar1 and return it to the sack1 passing it through1 in the same manner1 two or three times4 ,after five minutes raise the sack1 pour in a cup of hot water1 and let it filter through1 getting1 in this manner1 every particle of the strength4 ,immediately after this remove the sack2 for if it is left remaining but a short time1 the aroma will be changed for the worse4 ,cover tightly1 and keep the jar surrounded with hot1 but not boiling water4 ,next1 put into the milk urn--also surrounded with hot water--one-half the milk for the amount of coffee1 and at the proper time add the remaining half of the milk1 having it1 in this manner1 fresh1 and not over-cooked4 ,should the milk become too hot1 pour in a cup of cold milk1 stirring well at the same time4 ,the first of these urns for making coffee and heating milk1 were those used for the purpose at the opening of the ,occidental ,hotel of this city--of which ,mr4 ,piper was at that time the intelligent and experienced head-cook4 ,this mode of making coffee in large quantities is still followed at this hotel1 which1 from the time of its opening to the present1 has maintained the reputation as one of the best of the numerous excellent public houses of this city1 and the entire ,union4 ,clayton's ,california ,golden ,coffee4 ,let the coffee--which should be nicely browned1 but not burned--be ground rather fine1 in order that you may extract the strength without boiling--as that dissipates the aroma and destroys the flavor4 ,put the coffee in a thin muslin sack--reaching less than half-way to the bottom of the vessel--then place it in the pot1 and pour over enough boiling water to make strong coffee4 ,let it stand on the hot range two or three minutes1 when lift out the sack1 pour the liquid in a vessel1 and return it through the sack the second time1 after which1 raising the sack again1 pour through a little hot water to extract all the strength from the grounds4 ,next1 pour into the liquid1 cold1 ,jersey ,dairy1 or any other pure country milk1 until the coffee assumes a rich golden color1 and after it reaches a boiling-heat once more1 set it back4 ,should the milk be boiled separately1 the richness1 combined with its albumen1 will be confined to the top2 whereas1 if added cold1 and boiled with the coffee1 it will be thoroughly incorporated with the liquid1 adding materially to its rich flavor and delicate aroma4 ,never substitute a woolen for the muslin strainer1 as that fabric1 being animal should never come in contact with heat2 while cotton or linen1 being of vegetable fibre1 is easily washed clean and dried4 ,neither should tin be used1 as that lets the fine coffee through1 and clouds the liquid1 which should be clear4 ,to extract its full strength1 coffee should invariably be ground as fine as oatmeal or finely-ground hominy1 and protracted boiling dissipates the aroma and destroys its fine flavor4 ,the ,very ,best ,way to ,make ,chocolate4 ,after grating through a coarse grater1 put the chocolate in a stewpan with a coffee-cup or more of hot water2 let it boil up two or three minutes1 and add plenty of good rich country milk to make it of the right consistency4 ,too much water tends to make this otherwise delightful beverage insipid4 ,good ,cocoa is made in the same manner4 ,old ,virginia ,egg-,nog4 ,two dozen fresh eggs2 #a gallon rich milk2 #a-a_/b pounds powdered sugar2 #b pints cognac brandy1 or ,santa ,cruz rum--or #a_/b pint cognac and #a_/b pint ,jamaica1 or ,santa ,cruz rum4 ,break the eggs carefully1 separating the whites from the yolks2 add the sugar to the latter1 and with a strong spoon beat until very light1 adding gradually #b dessert spoonfuls of powdered mace or nutmeg4 ,next1 add the liquor1 pouring in slowly1 stirring actively at the same time2 after which add the milk in like manner4 ,meanwhile--having whipped the whites of the eggs with an egg-beater into a light froth--pour the egg-nog into a bowl1 add the white froth1 and decorate with crimson sugar or nutmeg1 and serve4 ,the foregoing proportions will be sufficient to make fourteen pints of very superior egg-nog4 ,clayton's ,popular ,sandwich ,paste4 ,take #b pounds of ,whittaker's ,star ham1 in small pieces--#b_/c lean and #a_/c fat--the hock portion of the ham is best for this purpose4 ,have ready two fresh calves tongues1 boiled and skinned nicely1 and cut like the ham4 ,put these in a kettle1 along with #b good-sized onions1 and cover with cold water1 boiling slowly until quite tender2 when add #a pound of either fresh or canned tomatoes1 stirring for half-an-hour1 adding a little hot water1 if in danger of burning4 ,add to the mixture1 at the same time1 these spices3 plenty of best mustard1 and a little ground cloves1 along with ,worcestershire or ,challenge sauce1 allowing the mixture to simmer five minutes4 ,when cool enough1 pour into a wooden bowl1 and after chopping fine1 pound the mixture well1 while it is warm1 with a potato-masher4 ,after the mass has cooled it will spread like butter4 ,should additional seasoning be desired1 it can be worked in at any desired time4 ,if not rich enough to suit some palates1 one-fourth of a pound best butter may be worked in4 ,the bread used for the sandwiches must be quite cold and perfectly fresh--cutting carefully in thin slices--using for this purpose a long1 thin-bladed and quite sharp knife4 ,take a thin shaving from the bottom of the loaf1 then from the top an inch-wide slice1 after removing the crust4 ,care must be taken to cut without either tearing or pressing the bread4 ,spread on one side of each slice--as if using butter--and after joining the slices1 cut the same to suit the taste4 ,as the best bread is the only kind to be used in making sandwiches--without wishing to make invidious distinctions--,i must say that ,engleberg furnishes from his bakery 7on ,kearney street71 the best ,i have ever used for this purpose1 as it cuts without breaking1 and does not dry so soon as other breads ,i have made use of4 ,welsh ,rabbit4 ,to prepare ,welsh rabbit1 or rare-bit--both names being used to designate this popular and appetizing dish1 which has ever been a favorite with gourmands and good livers1 both ancient and modern--take one-half pound of best cheese--not1 however1 over nine months old--,davidson's1 ,gilroy1 ,california1 or ,white's1 ,herkimer ,county1 ,new ,york1 and cut in small pieces4 ,put over a slow fire1 in a porcelain-lined kettle2 when it begins to melt pour in three tablespoonfuls rich milk or cream1 and a little good mustard4 ,stir from the time the cheese begins to melt1 to prevent scorching4 ,have ready a quite hot dish2 cover the bottom with toast1 buttered upon both sides1 upon which pour the melted cheese1 spreading evenly over4 ,if you prefer1 you may use as a condiment a little mustard1 pepper or any favorite sauce4 ,this is a dish that must be eaten as soon as taken from the fire4 ,delicate ,waffles4 ,take #a_/b pound butter2 #a_/b pound fine sugar2 #i eggs2 #c pints of milk2 #a-a_/b ounces of best baking powder1 and #b-a_/d pounds sifted flour4 ,beat the butter and sugar to a cream2 add the yolks of the eggs1 the milk1 and half the flour2 mix well1 with the whites of the eggs1 beaten to a staunch snow1 and add the remainder of the flour4 ,bake in waffle irons1 well greased and heated4 ,when baked1 the tops may be dusted well with fine sugar1 or with a mixture of sugar and powdered cinnamon4 ,force-,meat ,balls4 ,mix1 with #a pound of chopped veal1 or other meat1 #a egg1 a little butter1 #a cup1 or less1 of bread crumbs--moistening the whole with milk or the juice of the stewed meat4 ,season with summer savory4 ,make into small balls1 and fry brown4 ,beef-,tea4 ,take #c pounds of lean beef2 chop as fine as coarse hominy1 and put in a vessel1 covering the meat with cold water4 ,cover the vessel tightly1 and let boil for four hours1 carefully keeping the beef just covered with the water4 ,pass through a colander1 pressing out all the juice with a potato-masher1 strain through a cotton cloth1 and add a little salt4 ,a glass of sherry wine decidedly improves beef-tea4 ,crab ,sandwich4 ,put #a_/b pound boiled crab meat in a mortar1 and pound to a smooth paste1 adding the juice of a lemon4 ,season with pepper and salt1 with a pinch of curry powder1 and mix the paste well with #f ounces best butter4 ,cut slices of bread rather thin1 trim off the crust1 and spread4 ,something about ,pork4--,the ,kind to ,select1 and ,best ,mode of ,curing4 ,the best quality of pork1 as a matter of course1 is that fed and slaughtered in the country4 ,corn1 or any kind of grain-fed1 or1 more especially1 milk-fed pork1 as every one knows1 who is not of the ,hebrew faith1 which entirely ignores this--when properly prepared1 well-flavored1 oleaginous production--and is fond of pork1 from the succulent sucking pig1 the toothsome and fresh spare-rib1 unrivalled as a broil1 to the broiled or boiled ham1 and side-meat bacon of the full-grown porker1 is vastly superior to the meat of the slop and garbage-fed animal raised and slaughtered in the city--more especially as the butchering of hogs in ,san ,francisco is at this time entirely monopolized by the ,chinese population1 who seem to have a warm side1 in fact a most devoted affection1 for the hog1 surpassing even that of the bog-trotters of the ,ould ,sod for the traditional pet-pig that ates1 drinks and slapes wid the ould man1 the ould woman1 and the childer4 ,charles ,lamb's account of the discovery of the delights of roast pig1 and invention of that luxury by the ,chinaman whose bamboo hut was burned down1 in raking his pig1 semi-cremated from the ashes1 burned his fingers--which1 naturally clapping into his mouth to ease the pain--which was changed to delight1 causing ,john's torture-smitten visage to assume in an instant a broad grin of satisfaction at the discovery--is undoubtedly correct1 or at least the love for the pork exhibited by the ,heathen ,chinee cannot reasonably be accounted for in any other way4 ,in order1 then1 to get the best article of pork--wholesome1 toothsome1 and1 what is most important of all1 entirely free from any form of disease or taint1 great care should be taken to make selections from the small lots fed and slaughtered in the country1 and brought into the city most generally in the fall season1 and which are to be procured at the stall or shop of any reputable and reliable dealer4 ,select a carcass of one hundred1 or less1 pounds1 with flesh hard and white1 and thin skin4 ,for salting1 cut in pieces six by eight inches1 and1 after having rubbed thoroughly in salt--neither too fine nor too coarse--take a half-barrel1 sprinkle the bottom well with salt1 and lay the pieces of pork in tightly2 then add salt1 and follow with another layer of pork1 until the whole is packed1 with salt sprinkled on top4 ,set in a cool place1 and1 after three or four days1 make a brine of boiling water with salt--which1 when cool1 should be sufficiently strong to float an egg--stir in a half pound of brown sugar1 pour over the meat sufficient to cover1 and place on top a stone heavy enough to keep the pork weighted down4 ,home-,made ,lard4 ,home-made lard is undoubtedly the best as well as cheapest4 ,if leaf is not to be had1 take #aj lbs of solid white pork1 as fat as possible1 which is quite as good1 if not better2 cut in pieces uniformly the size of your finger1 and put in a vessel with a thick bottom--one of iron is preferable--and adding #a pint of water1 put on the range2 keep tightly covered until the water has evaporated in steam1 when leave off the cover1 letting it cook slowly1 until the scraps turn a light brown1 when take off1 and while still quite warm1 strain through a colander1 pressing the scraps hard with a potato-masher2 pour the liquid into cans and set away4 ,the next day it will be found snow-white1 solid and of a fine and equal consistence2 and for cooking purposes1 quite as good as fresh churned butter in making biscuits1 any kind of pastry1 or frying eggs4 ,in frying lard keep a careful watch and see that it does not scorch4 ,new ,jersey ,sausage4 ,take the very best pork you can get--one-third fat and two-thirds lean--and chop on a block with a kitchen cleaver4 ,when half chopped1 season with black pepper1 salt and sage1 rubbed through a sieve1 and then finish the chopping2 but do not cut the meat too fine1 as in that case the juice of the meat will be lost4 ,make the mixture up into patties1 and fry on a common pan1 placed in the oven of the stove1 taking care not to cook them hard4 ,veal is a good substitute for the lean pork in making these sausages1 which are much better if made one day before cooking4 ,pot-,pie4 ,the following ,i have found the best manner of making any kind of pot-pie4 ,white meat1 such as chicken1 quail or nice veal1 is decidedly the best for the purpose4 ,stew the meat until tender1 in considerable liquid as when you put into the paste much of that will be absorbed4 ,in making the paste take #a quart of flour and #b tablespoonfuls of baking powder1 rubbed well into the flour1 #a_/d pound butter or sweet lard1 and a little salt2 mix with milk or water into a soft dough2 roll #a_/b an inch thick2 cut to size1 and lay in a steamer for #ae minutes to make light1 then put in and around the stew2 cooking slowly for ten minutes4 ,curried ,crab4 ,put into a saucepan #a_/d pound butter with a little flour2 cook together and stir till cool2 then add a gill of cream1 a little cayenne pepper1 salt1 and a dessert-spoonful of ,east ,india ,curry ,powder4 ,mix well together1 and add #a pound boiled crab meat1 chopped fine2 stir well together--make very hot and serve4 ,the addition of a glass of white wine adds to the flavor of this curry4 ,to ,toast ,bread4 ,cut bread in slices #a_/b an inch thick2 first taking a thin crust from top1 bottom and sides1 or shave the loaf before cutting--otherwise the crust will scorch before the soft part is sufficiently toasted4 ,cream ,toast4 ,to make a delicious cream toast1 mix well a teaspoonful of corn-starch with a little cold milk1 and put in a stewpan with a piece of butter the size of an egg4 ,pour in hot milk1 and stir two minutes1 adding a little salt--a little sugar is also an improvement--and pour over the toast while hot4 ,fritters4 ,four eggs1 well beaten2 #a quart of milk2 #a quart of flour2 #b teaspoonfuls baking powder2 one tablespoonful sugar1 and a little salt4 ,cook in best lard1 and serve with hard or liquid sauce1 highly flavored with ,california brandy or white wine4 ,hash4 ,it is a mistaken idea 7labored under by many71 that hash can be made of waste material1 that would otherwise be thrown away4 ,this is a most excellent and palatable dish if properly prepared4 ,take the shank1 or other parts of good beef you may have at hand1 and boil1 with as little water as possible1 until quite tender1 and let stand until quite cold4 ,then take of potatoes1 that have been peeled before boiling1 one-third the amount of the meat used1 and chop moderately fine1 adding plenty of pepper and salt1 to taste4 ,next1 chop two or three onions fine1 and stew them in some of the liquid in which the meat was boiled1 dredging in a little flour1 and when thoroughly done1 put in the hash1 and chop and mix thoroughly4 ,if you think the mass requires moistening add a little of the fat and juice4 ,put the whole in a pan1 and bake in a quick oven until slightly browned at top and bottom4 ,should you have good corned-beef--not too salt--it is very nice made in this manner4 ,use the marrow from the bones in making hash4 ,hashed ,potatoes with ,eggs4 ,chop fine #h or #aj cold boiled potatoes2 heat a pan 7cast-iron is preferable17 quite hot2 put in butter the size of an egg1 and as soon as melted add the potatoes2 salt and pepper2 slightly stirring frequently1 and1 when heated thoroughly1 stir in four well-beaten eggs4 ,serve on a hot dish4 ,baked ,macaroni4 ,break the macaroni rather short2 wash and put in salted water2 boil about twenty minutes4 ,drain off the water1 replace it with a cup of good milk and #a tablespoonful of best butter1 and as soon as boiling hot put in a baking-dish4 ,if you like cheese1 grate over it the best ,california article--old cheese should never be used--and bake to a light brown4 ,for stewed macaroni omit the baking and the cheese1 if you like4 ,drawn-,butter4 ,to make drawn-butter1 take two tablespoonfuls of flour2 good butter1 the size of an egg2 a little milk1 and make to a smooth paste4 ,then work in slowly one-half pint of water1 until the flour is cooked4 ,season to taste4 ,the foregoing will be found a good basis for nearly all hot sauces1 for fish1 beet1 and other vegetables1 as well as for puddings4 ,spiced ,currants4 ,two boxes of currants1 washed and stemmed2 #c pounds sugar1 #a tablespoonful allspice1 #a tablespoonful of cloves1 #a tablespoonful cinnamon2 boil half-an-hour4 ,the ,best ,method of ,canning ,fruits4 ,there are various modes of canning fruits1 almost every housekeeper having a method of her own4 ,for the benefit of those who are at loss in this particular1 we give the following mode--which we fully endorse as the best within our knowledge--made use of by ,mrs4 ,george ,w4 ,ladd1 of ,bradford1 ,massachusetts1 whose fruits1 prepared in this way1 have repeatedly taken the first premium at the ,agricultural ,fair1 held in the ,old ,bay ,state4 ,this lady certainly deserves the thanks of all interested in this important matter1 for her liberality in giving the public the benefit of her knowledge and experience in this line1 as detailed in the following1 published in the ,new ,york ,graphic of ,august #ae1 #ahhc3 ,as the season of ripe fruit advances1 ,i prepare such quantities of syrup as ,i think ,i may need1 in this way3 ,three pounds of granulated sugar to one gallon of water and boil twenty minutes2 this ,i put in glass jars1 when cool1 and set away for future use4 ,peaches1 quinces1 pears1 apples1 plums1 pine apples1 rhubarb1 crab apples1 and1 in fact1 all fruits of this kind1 ,i peel1 quarter and place in a dish of cold water 7to prevent discoloration71 until ,i have prepared enough to fill a jar3 ,i then pack them solid as possible in a jar1 and then fill the jar with the syrup previously prepared4 ,i then place a wire stand in the bottom of my preserving kettle1 on which to place the jar1 then fill the kettle with cold water until the jar is two-thirds covered2 leave the jar open1 but cover the kettle and boil until the fruit is sufficiently soft2 have ready a little boiling syrup1 if needed1 to fill the jar full to overflowing4 ,then place the rubber band around the neck of the jar and screw the cover on as tightly as possible2 then in from three to five minutes give the cover another turn1 in order to be sure it is air tight1 and you will have no mortal trouble with it4 ,i use ,mason's jars with metallic porcelain covers4 ,preparing ,quinces for ,canning or ,preserving4 ,quinces for canning or preserving should be kept in a dry place for thirty days after taking from the trees1 in order to give them richness and flavor4 ,peel and cut to the proper size1 carefully saving skins and cores4 ,put the last named in a porcelain kettle and boil until quite tender1 when strain through a cotton-bag2 afterwards put the juice back in the kettle1 and add sugar as directed in the directions for canning fruit4 ,boil slowly for half-an-hour1 taking off the scum as it rises1 then set away to cool1 and can the fruit as directed in the receipt for canning4 ,clayton's ,monmouth ,sauce4 ,in making this delightful ketchup1 take #be pounds of fresh1 or two #h lb4 cans of tomatoes1 and slice1 not too thin1 adding five medium sized onions cut fine4 ,put these1 with plenty of salt1 in a porcelain kettle2 adding1 with a handful of hot green peppers1 or a less quantity1 if dried1 #a ounce of white ginger1 chopped fine1 #a ounce of horse-radish1 and #a_/b ounce each of ground cloves and allspice1 and #a lemon1 with seeds removed and cut small4 ,after letting these boil for three hours1 work through a sieve and return to the kettle along with a pint of wine vinegar1 #b tablespoonfuls sugar1 #b of good mustard1 a teacupful of ,challenge or ,worcestershire ,sauce1 and let boil for #b or #c minutes1 and set off4 ,to prevent fermentation1 stir in a teacupful of high-proof ,california brandy4 ,if too thick1 when cold reduce with vinegar4 ,to ,prepare ,mustard for the ,table4 ,take #a_/b pound best mustard and enough wine vinegar1 mixed with #a_/c boiling water1 #a large teaspoonful of salt1 #a teaspoonful of sugar1 juice of half a lemon1 and mix to a thin batter1 and put in a common glass jar and keep stopped tight4 ,if pure mustard is used1 treated in this way1 it will keep good for months4 ,if you desire the best article of mustard1 ,i think ,e4 ,r4 ,durkee ,co's is the best ,i have ever used1 although ,colman's ranks equally high1 if you can get the genuine unadulterated article1 which can be had by procuring ,crosse ,blackwell's ,london brand1 for which ,messrs4 ,richards and ,harrison are the ,san ,francisco agents4 ,mint ,sauce4 ,into a teacupful of hot vinegar1 in which has been dissolved sufficient sugar to make slightly sweet1 add a handful of mint chopped quite fine4 ,serve hot4 ,eggs ,ought ,never be ,poached4 ,poached eggs are always tasteless1 and also unhealthy1 owing to the albumen going into the water into which they are dropped1 giving it a white and milky appearance--taking away a portion of the richness which should remain in the egg1 rendering it indigestible1 and of course1 unwholesome4 ,sunnyside ,roast4 ,select a good1 tender piece either of beef or mutton--veal and pork can also be nicely roasted in the same way--place in your iron saucepan or pot one tablespoonful of good lard or half as much butter1 and an onion1 cut fine2 let your onion fry to a light brown1 and put in your meat1 first having washed1 dried and salted it4 ,put the cover on and let stand until it is pretty well browned2 then add water1 unless in danger of burning4 ,add only enough water1 from time to time1 to keep it from burning2 turn it frequently so that it may brown on all sides4 ,when tender1 it will come forth brown and juicy4 ,just before serving1 see that there is enough water for gravy2 if there is not1 you can take out the meat and add enough1 but not too much1 hot water1 and then pour it over the meat4 ,clayton's ,spanish ,omelette4 ,chop into dice #a_/d pound of breakfast bacon1 a small tomato1 #d mushrooms1 mince very fine a small onion2 add pepper to taste1 put in a frying pan and cook slowly until the lean is done2 take off and put in a warm place to keep hot4 ,this is sufficient for #f eggs4 ,plain ,omelette4 ,beat the yolks and white of #h eggs separately until light1 then beat together2 add a little salt and #a tablespoonful cream4 ,have in the pan a piece of butter1 and when boiling hot pour in the omelette and shake until it begins to stiffen2 then let it brown4 ,fold double and serve hot4 ,clam ,fritters4 ,sift into an earthen dish #c spoonfuls flour and #a_/b teaspoonful baking powder2 add to this a little of the clam juice1 #a_/b a cup of cream and #b eggs1 well beaten4 ,mince a pint of clams and mix with the batter4 ,put #b or #c spoonfuls of lard into a frying-pan1 and when boiling1 drop in the batter1 by spoonfuls1 to fry2 after frying a minute1 take from the pan1 drain and serve4 ,fried ,tripe4 ,if the tripe is boiled tender1 cut in pieces #b inches square1 season with salt and pepper and dip in a batter made of eggs1 milk and flour1 and fry in sweet lard1 or drippings from roast or corned beef4 ,ringed ,potatoes4 ,peel large potatoes1 cut them round and round as you would pare an apple2 fry in the best lard until a light brown2 sprinkle with salt and serve hot4 ,new ,potatoes ,boiled4 ,wash and rub new potatoes with a coarse towel1 drop in boiling water1 and boil until done1 taking care that they are not over boiled4 ,have ready1 in a saucepan1 some milk or cream with butter1 a little chopped parsley1 pepper and salt2 drain the potatoes1 add them to the cream with a teaspoonful of corn-starch1 soaked in a little milk2 let it come to a simmer1 and serve at once4 ,fried ,tomatoes4 ,take large smooth tomatoes1 cut them in slices #a_/b an inch thick1 dip in bread crumbs or cracker dust and fry a light brown1 in half lard and half butter4 ,squash and ,corn4--,spanish ,style4 ,take #c small summer squashes and #c ears of corn2 chop the squashes and cut the corn from the cobs4 ,put into a saucepan a spoonful of lard or butter1 and when very hot an onion2 fry a little2 add the corn and squash1 #a tomato and #a green pepper1 cut small1 and salt to taste4 ,cover closely and stir frequently to prevent scorching4 ,pickles4 ,to make mixed pickles1 cut small cucumbers crosswise in about #d pieces2 onions1 if not very small1 in #b1 and peppers1 if the ordinary size1 in #d pieces4 ,should you have green tomatoes1 cut them small4 ,use a less amount of onions and peppers than cucumbers2 mix all together with a few bay leaves4 ,next1 take a tub or keg1 and1 having covered the bottom with fine salt1 put on a layer of pickles1 adding alternate layers of each1 leaving that of salt on top4 ,cover with a cotton cloth1 and lay on a stone or wooden weight4 ,let them remain three days2 then take out1 rinse in cold water1 but do not soak1 and put them in a basket or sack to drain for twelve hours4 ,have ready plenty of ,california wine vinegar1 made hot1 but not boiling1 adding the following--cloves1 allspice1 green ginger1 and whole mustard seed1 with #a coffee-cup sugar4 ,when the vinegar is at scalding heat pour over the pickles and cover4 ,nice ,picklette4 ,take #d nice cabbages1 chopped fine2 #a quart onions1 chopped fine2 #b quarts--or sufficient to cover the mixture--best wine vinegar1 adding two tablespoonfuls each of ground mustard1 black pepper1 cinnamon1 celery salt1 #a of mace1 and #a coffee-cup sugar4 ,pack the cabbages and onions in alternate layers1 with a little fine salt between1 and let stand until next day2 then scald the vinegar with the spices and sugar1 and pour over the cabbages and onions4 ,repeat this the next day2 and on the third1 heat the whole scalding hot1 let it cool1 and put in jars1 when it is fit for use at once4 ,pickled ,tripe4 ,pickled tripe is very nice--and that sold by ,john ,bayle1 in the ,california ,market1 which is cleaned by steam process1 and is quite tender and unsalted is a superior article4 ,to prepare for pickling1 cut in pieces about four inches square1 say five or six pounds4 ,put into a kettle2 cover with boiling water1 adding a handful of salt2 let stand fifteen minutes2 take out and drain1 keeping warm4 ,mix one-fourth water with the best wine vinegar--to which add cloves1 allspice and mace1 with #a teacupful sugar2 heat1 and pour over the tripe1 and set away to cool4 ,tripe prepared in this way is the best for broiling or frying4 ,to ,cook ,grouse or ,prairie ,chicken4 ,the best way ,i have found for cooking this delicious game bird is1 first1 after cleaning1 to cut off the wings and legs1 as1 with the back1 these parts are of little account2 next1 split the birds in the centre1 taking out the breast-bone1 and you have two heavy pieces2 if the bird is large1 divide again2 do not wash1 but wipe with a damp cloth4 ,season with pepper and salt1 and broil with butter quite rare2 then lay in a porcelain-lined pan1 with butter and currant or grape jelly1 adding a little cayenne pepper1 and a small quantity of port or white wine4 ,venison steak may be cooked in the same manner4 ,brains and ,sweet-,breads4 ,when properly prepared the brains of calves and sheep form a very inviting dish4 ,lay fresh brains in cold1 salted water for fifteen minutes2 then put them in boiling water1 and parboil for ten minutes4 ,after cleaning off the outer membrane--for frying--split them1 and season with salt and pepper1 and run them through egg1 beaten with a little milk2 roll them in cracker-dust1 and fry to a light brown in equal parts of sweet lard and butter4 ,for stewed brains1 cut half the size for frying and put in a stewpan1 with a lump of butter1 pepper and salt1 a little water or soup-stock1 and one-half an onion1 chopped fine and stewed tender4 ,add this1 and cook slowly for a few minutes1 when put in two or three spoonfuls of milk or cream1 and a little white wine or juice of lemon4 ,sweet-breads may be cooked in the same manner4 ,stewed ,spare-,ribs of ,pork4 ,cut the ribs in pieces of a finger's length and the width of two fingers4 ,put in the kettle with two onions1 salt and pepper1 and cover with cold water4 ,let them stew slowly for two hours1 and then put in #c potatoes1 #b purple-top turnips1 which have been peeled and cut1 and left in cold water at least two hours2 also add two tomatoes4 ,this stew must have plenty of gravy1 which can be made by working a little flour and butter with a few spoonfuls of rich milk1 cooking five minutes4 ,an ,irish stew may be made in the foregoing manner by substituting ribs of mutton4 ,broiled ,oysters4 ,in order to broil oysters properly1 take those of the largest size1 drain1 and dry in a cloth1 and lay carefully on a nice wire gridiron that will hold them tight2 sprinkle slightly with salt and pepper1 and put them over a good clear fire for a short time1 and turn1 taking care not to broil too much2 serve with the best butter on a hot dish4 ,pumpkin or ,squash ,custard4 ,take enough pumpkin or squash to make #a quart when cooked2 and after it is boiled or steamed1 rub through a sieve1 and work in #c eggs well beaten1 with rich milk sufficient to make the proper consistence1 adding sugar to taste2 season with ginger and allspice1 and bake in cups or dishes to a nice brown4 ,may be eaten hot1 but is better cold4 ,fig ,pudding4 ,take #a pint grated bread crumbs1 #a cup suet1 #a cup brown sugar1 #b eggs and #a_/b pound of fresh figs4 ,wash the figs in warm water1 and dry in a cloth2 chop the suet and figs together1 and add the other ingredients1 also #a nutmeg1 grated4 ,put in a mould or floured bag1 and boil #c hours4 ,serve with hard sauce4 ,fried ,apples4 ,take #f good cooking apples1 cut in slices #a_/d of an inch thick2 have a pan of fresh hot lard ready1 drop the slices in and fry brown2 sprinkle a little sugar over them and serve hot4 ,clayton's ,oyster ,stew4 ,in my long experience ,i have found that the best way to stew oysters1 is1 after having saved all the juice of the oysters1 to put it in a stew pan with a little boiling water1 and a good lump of butter worked in a little flour1 adding pepper and salt4 ,let these boil for two minutes1 or long enough to cook the flour2 then put in the oysters1 and the moment the stew boils up again add a little sweet cream or country milk1 and when it boils the stew is cooked and should be set away from a hot fire4 ,cooked in this way1 good oysters will never be tough and tasteless as is too often the case4 ,boiled ,celery4 ,cut the white stalks of celery the length of asparagus1 boil in as little salted water as possible until quite tender4 ,the root1 cut in slices1 is equally good4 ,dress with drawn butter made with the water in which the celery was boiled4 ,this vegetable is said to be a sedative and antidote to nervous debility4 ,selecting ,meats4 ,for a roast of beef1 select from the ribs nearest the point of the shoulder-blade1 running backward4 ,for steaks1 choose that with the diamond bone on either side4 ,for chops of mutton or lamb1 select the rib4 ,for roasting1 choose the loin or saddle2 and for boiling1 the leg of mutton--but not of lamb1 the latter being best roasted4 ,for corned-beef1 select parts commonly known as the navel and plate pieces1 and next best to these1 the brisket and rounds4 ,rebecca ,jackson's ,rice ,pudding4 ,take #a quart of rich milk2 #c_/d of a coffee-cup of rice1 well washed1 and a lump of butter the size of an egg1 and #a nutmeg4 ,this pudding must be made quite sweet1 and without eggs4 ,bake three hours in a moderate oven1 stirring occasionally the first hour4 ,bake until the top is a dark brown4 ,to be eaten cold4 ,this pudding--which was a common dish in the last century--was generally baked on ,saturday for ,sunday's dessert4 ,bread-and-,butter ,pudding4 ,to #a quart of milk1 add #c or #d eggs1 well beaten1 with sugar enough to make rather sweet1 and season with nutmeg or cinnamon4 ,put in a baking-pan and cover with slices of nice bread1 buttered on both sides4 ,bake until the bread is nicely browned1 taking care1 however1 not to bake too much1 which would make it watery4 ,good either hot or cold4 ,codfish ,cakes4 ,pick boiled codfish in small bits1 adding equal quantities of mashed potato and fish1 with two eggs1 well beaten1 seasoning with black pepper1 and roll in a little flour1 the shape of a small cake4 ,fry in sweet lard1 or nice drippings1 to a nice brown1 but not hard4 ,pickled ,grapes4 ,remove from ripe grapes all imperfect and broken berries2 line an earthen jar with grape leaves and fill with grapes4 ,to #b quarts vinegar add #a pint white sugar1 #a_/b ounce ground cinnamon1 and #a_/d ounce cloves4 ,let vinegar and spices boil five minutes2 then add the sugar1 and1 when moderately cool1 pour over the grapes4 ,forced ,tomatoes4 ,peel and slice some large-sized tomatoes1 and put in a colander to drain4 ,cut in small pieces #a pint of mushrooms1 adding some minced parsley1 a slice of finely chopped ham1 some summer savory1 thyme1 salt1 and cayenne pepper4 ,put all these in a saucepan with some butter1 and #a_/b cup of water4 ,boil together ten or fifteen minutes1 and set away to cool4 ,have ready some fine bread crumbs1 add to them seasoning1 and the yolks of #b or #c well-beaten eggs4 ,mix the mushrooms and tomatoes together2 pour into a baking-dish a portion of it2 then sprinkle over it a layer of the bread-crumbs and add the remainder of the tomatoes2 cover with bread-crumbs1 and put some bits of butter on top4 ,bake half-an-hour in a well heated oven4 ,broiled ,flounders or ,smelts4 ,have medium-sized flounders or smelts1 cleaned with as little cutting as possible2 wash thoroughly in salted water1 and dry on a towel2 mix in a saucer three tablespoonfuls of olive oil1 and #a of vinegar1 with salt and pepper2 score the sides of the fish at intervals of an inch1 with a sharp knife1 and rub all over with the mixture of oil1 vinegar and seasoning4 ,place them between the bars of a buttered gridiron1 and broil a light brown over a moderate fire4 ,onions4 ,there is no more healthy vegetable or article of diet in general use than onions4 ,taken regularly1 they greatly promote the health of the lungs and digestive organs4 ,used in a cooked--either fried1 roasted or boiled--or in a raw state1 their virtues are marked and beneficial4 ,they are among the most popular of old-time remedies for colds1 having the advantage of always being readily procured1 and it is said that affections of the lungs and liver have been largely benefited1 and even cured1 by a free use of this palatable esculent4 ,they are also resorted to as a sedative and remedy for sleeplessness4 ,singeing ,fowls4 ,the best mode ,i have ever followed for singeing fowls1 is to put #b or #c tablespoonfuls of alcohol in a tin dish and light with a match1 thus making a large flame1 without smoke--that is apt to injure the flavor of the bird4 ,the ,secret of ,tests of ,taste and ,flavor4 ,the correct test of coffee or tea1 is to make use of a thin china or delf-ware cup1 by which the lips are brought close together1 while a thicker cup would separate them widely apart4 ,in testing the quality and flavor of wines1 the thinnest quality of glass is for the same reason essentially requisite4 ,our grandmothers1 who lived a hundred years ago1 understood the philosophy of this when they expressed the opinion1 that it was only possible to get the true taste1 fine flavor1 and delicate aroma of tea1 by drinking it out of a china cup4 ,how to ,choose ,ware for ,ranges4 ,in selecting ware for a range1 especial care should be taken to see that the bottoms of all the cooking utensils are perfectly level1 for if convex1 they will invariably burn in the centre4 ,an iron grating or gridiron--#a_/d of an inch in depth--placed between the pan and the top of the range1 will be found highly useful while cooking1 as this increases the heat and lessens the liability of burning4 ,drying ,herbs for ,seasoning4 ,all herbs should be gathered just before blossoming and dried in the shade1 or in a dark dry room1 as exposure to the sun both takes away flavor and color4 ,when perfectly dry1 put in a clean sack and hang in a dry room or loft1 and when wanted for use1 rub through a sieve4 ,herbs treated in this way1 if left dry1 will retain their strength and remain perfectly good for years4 ,as long as the outer membrane of the leaves remains unbroken1 the aroma cannot escape4 ,to ,destroy ,roaches1 ,flies and ,ants4 ,take #ae cents worth of powdered borax and a small bottle of ,persian ,insect ,powder1 and mix thoroughly together4 ,in order to use successfully1 take a feather from the wing of a turkey or goose1 by the quill1 and dipping the feather end in the powder1 spring the feather as a bow2 in this way you can thoroughly rid the room of flies4 ,before using on roaches1 set the doors wide open1 as they will start for the open air2 generally1 however1 dying on the way4 ,to rid cupboards or closets of ants1 sprinkle wherever these minute pests most do congregate4 ,an easy and cheap remedy to rid pantries of cock-roaches is said to be fresh cucumber parings laid in their haunts4 ,we have never tested this remedy1 but can vouch for the efficacy of the above mentioned compound4 ,to ,clean ,tin-,ware4 ,the best thing for cleaning tin-ware is common soda2 dampen a cloth1 dip it in the soda1 rub the ware briskly1 after which wipe dry4 ,iron ,rust4 ,iron rust may be removed by a little salt mixed with lemon-juice2 put in the sun1 and if necessary use two applications4 ,mildew4 ,an old time and effectual remedy for mildew is to dip the stained cloth in butter-milk and lay in the sun4 ,oysters ,roasted on ,chafing-,dish4 ,take largest oysters1 and put in a chafing-dish in their own liquor4 ,season with red or black pepper1 adding plenty of good butter1 with a little ,worcestershire sauce or walnut catsup4 ,after roasting--taking care not to roast too much--serve on buttered toast4 ,codfish1 ,family ,style4 ,after the fish has been soaked twelve hours1 boil slowly for twenty-five or thirty minutes1 or until it will break up nicely4 ,then pick all the bones out1 but do not pick the fish too fine4 ,have ready three hard-boiled eggs2 rub the yolks in plenty of good butter2 put into the kettle enough milk to heat the fish2 when hot stir in the butter1 with the fish4 ,at the same time have potatoes peeled and boiled4 ,cut1 not too small1 with the whites of the eggs cut small2 season with pepper4 ,serve hot with buttered toast at the bottom of the dish4 ,codfish in ,philadelphia ,style4 ,after soaking and boiling the fish1 break up small1 and picking out all the bones1 have ready potatoes1 peeled and boiled1 equal to the amount of fish4 ,put them in a wooden bowl or tray4 ,pound or mash well with a potato masher4 ,work to soft dough1 with butter and well-beaten eggs1 and milk or cream4 ,season with pepper and salt1 if salt is required4 ,put it in a dish suitable to set on the table1 and bake a few minutes1 or until light brown4 ,the ,parting ,hour4 ,there's something in the parting hour ,will chill the warmest heart1 ,yet kindred1 comrades1 lovers1 friends1 ,are fated all to part4 ,but1 this ,i've seen1 and many a pang has pressed it on my mind1 ,the one who goes is happier than those he leaves behind4 ,no matter what the journey be1 ,adventurous1 dangerous1 far2 ,to the wild bleak or deep frontier1 ,to solitude or war2 ,still fortune cheers the heart that dares1 in all of human kind1 ,and those who go are happier than those they leave behind4 ,the bride goes to the bridegroom's home ,with doubtings and with tears1 ,but1 does not ,hope her rainbow spread ,across her cloudy fears8 ,alas6 the mother who remains1 what comfort can she find1 but this3 ,the one that's gone is happier than the one she leaves behind4 ,have you a friend1 a comrade dear1 ,an old and valued friend8 ,be sure your term of sweet concourse ,at length must have an end2 ,and when you part1 as part you will1 oh6 take it not unkind1 ,if he1 who goes1 is happier than you he leaves behind4 ,god wills it so6 and so it is2 ,the ,pilgrims on their way1 ,though weak and worn1 more cheerful are ,than all the rest who stay4 ,and when at last1 poor man1 subdued1 lies down to death resigned1 ,may he not still be happier far than those he leaves behind8 ,in ,school ,days4 ,still sits the school-house by the road1 ,a ragged beggar sunning2 ,around it still the sumachs grow1 ,and blackberry vines are running4 ,within the master's desk is seen1 ,deep scarred by raps official2 ,the warping floor1 the battered seats1 ,the jack-knife's carved initial4 ,long years ago1 one winter's sun ,shone over it at setting2 ,lit up the western window pane1 ,and low eaves icy fretting4 ,it shone upon the tangled curls1 ,and brown eyes full of grieving1 ,of one who still her steps delayed1 ,while all the school were leaving4 ,for near her stood the little boy ,her childish favor singled2 ,his cap was pulled low on his brow1 ,where pride and shame were mingled4 ,with restless foot he pushed the snow ,to right and left2 he lingered2 ,as restlessly her tiny hands ,the blue checked apron fingered4 ,he saw her lift her eyes1 ,he felt the soft hand's light caressing1 ,he heard the trembling of her voice1 ,as if a fault confessing4 ,i'm sorry that ,i spelt the word1 ,i hate to go above you1 ,because--the brown eyes lower fell-- ,because1 you see1 ,i love you4 ,still1 memory to a gray-haired man1 ,that sweet child face is showing2 ,dear girl1 the grasses o'er her grave ,have forty years been growing2 ,he lives to learn in ,life's hard school ,how few who pass above him1 ,lament their triumph and his loss1 ,like her1 because she loves him4 ,let fate do her worst6 there are relics of joy1 ,bright dreams of a past1 which she cannot destroy2 ,which came in the night-time of sorrow and care1 ,and bring back the features that joy used to wear4 ,long be my heart with such memories filled1 ,like the vase in which roses have once been distilled2 ,you may break1 you may shatter that vase1 if you will1 ,but the scent of the roses will hang round it still6 ,thomas ,moore4 ,,jersey ,,farm ,,dairy1 ,,san ,,bruno1 ,,cal4 ,city ,depot1 #hcg ,howard ,street4 ,the ,milk from this ,dairy is delivered to consumers absolutely pure and free from any adulteration whatever1 and has been for over eight years4 ,the ,cows are largely ,jersey ,blood1 and the milk will run on an average #ad per cent4 in cream1 and is becoming richer every year1 by the increase of the ,jersey ,blood4 ,about five hundred cows are milked daily1 which ranks this ,dairy the largest in the world4 ,the demand for this milk is larger than the supply1 and has been for two years past4 ,r4 ,g4 ,,sneath1 ,proprietor4 ,,royal ,,baking ,,powder4 ,absolutely ,pure4 ,this powder never varies4 ,a marvel of purity1 strength and wholesomeness4 ,more economical than the ordinary kinds1 and cannot be sold in competition with the multitude of low test1 short weight1 alum or phosphate powders4 ,sold only in cans4 ,,royal ,,baking ,,powder ,,co41 #ajf ,wall ,st41 ,new ,york4 ,,wm4 ,t4 ,,coleman ,,co41 ,agents1 ,san ,francisco4 ,,quade ,,straut1 ,successors to ,,peterson ,,palmer1 ,wholesale and ,retail ,dealers in ,choice ,family ,groceries #gaf ,,market ,,street1 ,opposite ,third4 ,,san ,,francisco4 ,j4 ,h4 ,mc,m,e,n,o,m,y1 ,stalls #h #i ,california ,market4 ,,san ,,francisco ,beef1 ,mutton1 ,veal1 ,lamb and ,corned ,beef4 ,nothing ,but ,the ,best4 ,,arpad ,,haraszthy4 ,,henry ,,epstein4 ,,arpad ,,haraszthy ,,co4 ,successors to ,i4 ,landsberger ,co4 ,,established #ahfi4 ,producers of ,champagnes by the ,natural ,process1 ,,and ,,general ,,dealers ,,in ,california ,wines and ,brandies ,fine ,old ,table ,wines a ,specialty4 ,,claret1 ,,zinfandel1 ,,sherry1 ,,hock1 ,,gutedel1 ,,port1 ,,riesling1 ,,burgundy1 ,,angelica4 ----,,proprietors ,,of---- ,dr4 ,henley's ,celebrated ,i ,x ,l ,bitters4 ,wine ,vaults1 #gad to #gbf ,montgomery ,st4 ,office1 #ecj ,washington ,st4 ,,san ,,francisco4 ,p4 ,o4 ,,box #afhe4 ,julius ,finck4 ,sim ,blum4 ,,will ,,finck1 ,,importing ,,manufacturing ,,cutlers1 ,locksmiths ,bell ,hangers1 #gfi ,market ,street4 ,,san ,,francisco4 ,wholesale and ,retail ,dealers in ,carving ,sets1 ,table ,cutlery1 ,plated ,ware1 ,knives of every description1 ,scissors1 ,button-hole ,cutters1 ,kitchen ,saws1 ,kitchen ,cleavers1 ,corkscrews1 ,champagne ,faucets1 ,champagne ,stands1 ,champagne ,cutters1 ,lime ,squeezers1 ,dog ,collars1 ,carpet ,stretchers1 ,dumb ,bells1 ,upholsterers' ,hammers1 ,money ,belts1 ,roller ,skates1 ,door ,plates1 ,door ,numbers4 ,cutlery in all its ,branches4 ,grinding1 ,repairing and ,job ,work ,done at ,short ,notice4 ,,john ,,wilton ,p4 ,l4 ,,cortelyou4 ,,wilton ,,cortelyou1 ,wholesale and ,retail ,dealers in all kinds of ,dairy ,produce1 ,butter1 ,eggs1 ,cheese1 ,,lard1 ,,ham1 ,,etc4 ,stalls #bc #bd ,california ,market1 ,,san ,,francisco4 ,,agents ,,for ,,the ,illustration3 ,b ,,celebrated ,,bihler',s ,,butter4 ,every ,lady of delicate taste that cannot be suited elsewhere is invited to give the ,,bihler ,,butter a trial4 ,john ,bayle1 ,wholesale and ,retail ,dealer in ,tripe1 ,calves' ,heads1 ,feet ,tongues1 ,ox ,tails1 ,sweet ,bread1 ,brains1 ,etc4 ,stall ,no4 #g ,california ,market ,,san ,,francisco4 ,palace ,hotel ,this ,hotel1 occupying an entire block in the centre of ,san ,francisco1 is the ,model ,hotel of the ,world4 ,it has ,double the ,accommodation ,of any other house in the ,city2 is thoroughly ,,fire and ,,earthquake ,,proof1 and has five broad1 easy stair-cases and five elevators4 ,every room is extra large1 light and airy4 ,the system of ventilation is perfect4 ,a bath and closet adjoin every room4 ,guests ,entertained on either the ,american or ,european ,plan4 ,a restaurant is connected with the hotel and is the finest in the city4 ,people from the interior of the ,state visiting ,san ,francisco1 for business or pleasure1 will find the ,palace centrally located1 as it is the pleasantest and most economical hotel in the city4 ,,john ,,sedgwick1 ,manager4 ,,deming ,,bros4 ,successors to ,deming1 ,palmer ,co4 ,,millers and ,,grain ,,dealers1 ,,proprietors ,,of ,capitol ,mills1 #bjb #bjd ,,davis ,,street1 ,san ,francisco4 ,e4 ,r4 ,,durkee ,,co',s ,standard ,aids to ,good ,cooking4 ,spices and ,mustard1 ,flavoring ,extracts1 ,baking ,powder1 ,salad ,dressing1 ,celery ,salt1 ,challenge ,table ,sauce1 ,curry ,powder1 ,farina ,tapioca1 ,glutena1 ,etc4 ,these articles are guaranteed to be absolutely pure2 prepared from the very best materials procurable2 and in all cases to be of strictly full measure and weight4 ,do not be satisfied until you have given some one of them a fair trial4 ,if your regular grocer does not keep them in stock1 he can always get them for you1 either at the address below1 or from any ,wholesale ,grocer4 ,,thomas ,,cotrel1 ,jr4 #dje ,front ,street1 ,san ,francisco4 ,general ,wholesale ,agent for the ,pacific ,coast4 ,,eagle ,coffee and ,spice ,,steam ,,mills1 ,,bertin ,,lepori1 ,manufacturers and ,dealers in all kinds of ,coffee1 ,tea and ,spices1 ,,sole ,,manufacturers ,,of ,premium ,extract of ,coffee1 ,eagle ,baking ,powder1 ,soda1 ,saleratus1 ,,sugar ,,of ,,lemon1 ,,etc4 ,we ,recommend to the ,public our ,celebrated ,,java ,,coffee4 #ecf ,commercial ,st41 bet4 ,sansome and ,montgomery1 ,,san ,,francisco1 ,,cal ,b4 ,m4 ,atchinson ,co4 ,,dealers ,,in ,,butter1 ,,cheese1 ,,eggs1 ,,lard1 ,hams1 ,bacon1 ,pickles1 ,honey and ,cranberries4 ,nos4 #af1 #ag1 #bh #cj ,,centre ,,market1 ,bet4 ,kearny and ,dupont1 ,sutter and ,post1 ,,san ,,francisco4 ,fresh ,dairy ,butter and ,eggs ,received ,daily4 ,orders ,called for and ,delivered every day ,free4 ,country ,orders and ,orders by ,telephone promptly attended to4 ,pioneer ,wine ,house ,established in #ahfd4 ,vineyards in ,sonoma and ,los ,angeles ,cos4 ,kohler ,frohling1 ,growers of and ,dealers in ,california ,wines and ,brandies1 #fbf ,montgomery ,st4 ,san ,francisco4 ,,richards ,,harrison1 ,cor4 ,sansome and ,sacramento ,sts41 ,s4 ,f4 ,agents for ,,english ,,groceries4 ,,crosse ,,blackwell',s ,assorted and ,oriental ,pickles1 ,fine ,lucca ,salad ,oil1 ,spanish ,queen ,olives1 ,assorted ,english ,sauces1 ,mushroom and ,walnut ,catsups1 ,malt and ,crystal ,vinegars1 ,assorted ,jams and ,jellies1 ,orange and ,lemon ,marmalades1 ,citron1 ,orange and ,lemon ,peel1 ,potted ,meats and ,fish1 ,curry ,powders and ,chutnies1 ,cayenne and ,black ,peppers1 ,table ,salt1 in ,bags and ,glass1 ,dried ,herrings and ,bloaters1 ,metz ,crystalized ,fruits1 ,arrowroot1 ,groats and ,barley1 ,christmas ,plum ,puddings1 ,stilton and ,gloucester ,cheese4 ,j4 ,j4 ,,colman',s ,double ,superfine ,mustard4 ,j4 ,s4 ,,fry ,,son',s ,prize ,medal ,chocolate1 ,homoepathic and ,caracas ,cocoas4 ,,also ,liebig ,co's ,extract of ,beef1 ,epps' ,homoepathic ,cocoa1 ,dr4 ,wilson's ,solidified ,cacao1 ,van ,houten's ,soluble ,cocoa1 ,day ,martin's ,japan ,blacking1 ,phillipp's ,dandelion ,coffee1 ,cox ,nelson's ,gelatines1 ,indian ,chutnies and ,delicies1 ,fine ,lucca ,oil in ,tins4 ,cup and ,saucer ,japanese ,uncolored ,tea4 ,neither ,colored1 ,loaded1 ,scented or ,doctored4 ,each ,pound ,paper ,containing a ,handsome ,hand-,made and ,painted ,cup and ,saucer4 ,,robert ,f4 ,,bunker1 ,curer and ,dealer in ,california ,sugar-,cured ,,hams1 ,,bacon1 ,,pork1 ,,lard1 ,,smoked ,,tongues1 ,,beef1 ,,sausages1 ,,etc4 ,,club ,,sausages a specialty4 ,agent for ,h4 ,m4 ,,dupee ,,co',s ,,chicago ,,hams ,,and ,,bacon4 #gd #ge ,california ,market1 ,san ,francisco4 ,packing ,house1 ,brannan ,street1 ,bet ,fifth and ,sixth4 ,,edouart',s ,,art ,,gallery1 ,no4 #f ,,turk ,,street1 ,junction of ,mason and ,market1 ,,san ,,francisco4 ,enlargements from old pictures1 whether ,daguerreotype or ,card1 worked up in ,crayon1 ,india ,ink or ,colors1 at greatly reduced rates4 ,perfect ,satisfaction ,warranted in ,all ,cases4 ,,take ,,the ,,elevator4--,elevator runs on ,sundays from #i to #d4 ,e4 ,r4 ,,perrin',s ,quaker ,dairy4 ,first-,class ,restaurant for ,ladies and ,gentlemen4 ,the ,oldest ,established and ,best ,quaker ,dairy on the ,pacific ,coast4 #aad ,sutter ,street1 ,bet4 ,kearny and ,montgomery1 ,,san ,,francisco4 ,e4 ,r4 ,,perrin1 ,proprietor4 ,,arabian ,,coffee ,,mills1 ,,hills ,,bros4 ,,jobbers ,,in ,,coffee1 ,,teas ,,and ,,spices1 ,office and ,mills1 #ab ,fourth ,street1 ,,san ,,francisco4 ,,emil ,a4 ,,engelberg1 ,german ,bakery ,confectionery ,no4 #daf ,kearny ,street1 ,bet4 ,california ,pine ,sts4 ,,san ,,francisco4 ,a4 ,w4 ,fink1 ,,dealer ,,in ,butter1 ,cheese1 ,eggs1 ,,pacific ,,honey ,,depot1 ,nos4 #ej and #ea ,washington ,market1 ,,san ,,francisco4 ,wild ,game and ,poultry ,,sold ,,on ,,commission4 ,,sole ,,agent ,,for ,l4 ,k4 ,,baldwin',s ,,dairy ,,butter4 ,j4 ,,gundlach4 ,c4 ,,bundschu4 ,j4 ,,gundlach ,,co4 ,,general ,,dealers ,,in ,california ,wines and ,brandies ,cor4 ,market and ,second ,sts4 ,san ,francisco4 ,,vine ,,growers ,,distillers ,,of ,gundlach's ,cognac ,brandy4 ,gutedel1 ,riesling1 ,traminer1 ,hock1 ,zinfandel1 ,malvoisier1 ,burgundy1 ,tokay1 ,angelica1 ,muscat1 ,madeira1 ,etc41 ,etc4 ,lebenbaum1 ,goldberg ,bowen1 ,,successors ,,to ,,bowen ,,bros4 ,importers1 ,wholesale and ,retail ,,grocers1 ,,and ,wine ,merchants1 ,nos4 #dcj and #dcb ,,pine ,,street1 ,,san ,,francisco4 ,,women',s ,co-operative ,printing ,office4 ,mrs4 ,l4 ,s4 ,richmonds ,son ,,proprietors4 #dbj1 #dbd #dcj ,montgomery ,st41 7upper ,floor17 7,,elevator ,,entrance1 #dbd47 ,,san ,,francisco1 ,,cal4 ,commercial ,printing1 ,book ,binding1 ,paper ,ruling and ,society ,work ,of all descriptions done at the above address4 ,please give us a call if you are in need of ,good ,work and ,fair ,dealing is an object to you4 ,w4 ,w4 ,montague ,co4 ,,french ,,ranges1 ,,all ,,sizes ,,for ,hotels1 ,boarding ,houses1 ,,restaurants ,,and ,,families4 ,chief ,emporium on the ,pacific ,coast for ,granite and ,agate ,iron-,ware ,,and ,,polished ,,iron-,,ware4 ,,manufacturers ,,of ,plain1 ,japanned ,,and ,stamped ,,tinware4 ,everything ,required to ,fit up a ,kitchen ,complete4 ,nos4 #cji to #cag ,,market ,,street1 ,,san ,,francisco1 ,,cal4 ,,mark ,,sheldon1 ,wholesale ,dealer in ,sewing ,machines and ,supplies1 ,,general ,,agent ,,for ,,the ,new ,davis1 ,new ,howe1 ,,family ,household1 ,,sewing ,queen1 and ,,machines4 ,june ,singer1 ,,howe ,a1 ,b1 ,c1 and ,d ,,and ,davis ,manufacturing ,machines1 ,,national ,,needle ,,company1 ,,excelsior ,,needle ,,company1 ,excelsior ,sewing ,machine ,oil1 ,magic ,plaiting ,boards1 ,acme ,oil-,can ,holders1 ,etc4 ,,attachments ,,and ,,parts ,,for ,,all ,,machines4 ,nos4 #i1 #aa and #ac ,first ,street1 ,san ,francisco1 ,cal4 ,transcriber's ,notes3 ,italics are noted by surrounding the italic section with underscores ,bold is noted by surrounding the bold section with plusses ,underlines are noted by surrounding the underlined section with equals ,small caps are not noted