,transcriber's ,note3 ,inconsistent hyphenation and spelling in the original document have been preserved4 ,obvious typographical errors have been corrected4 ,italic text is denoted by underscores4 ,on page #ea1 the phrase starting the over-night may be missing words4 ,on page #bad1 the phrase half a cup of water may be missing words4 ,index spellings were made consistent with the text4 ,illustration3 ,cook preparing fowl in kitchen ,,housekeeping ,,in ,,old ,,virginia4 ,,containing ,,contributions ,,from ,,two ,,hundred ,,and ,,fifty ,,ladies ,,in ,,virginia ,,and ,,her ,,sister ,,states1 ,,distinguished ,,for ,,their ,,skill ,,in ,,the ,,culinary ,,art ,,and ,,other ,,branches ,,of ,,domestic ,,economy4 ,,edited ,,by ,,marion ,,cabell ,,tyree4 ,who can find a virtuous woman8 for her price is far above rubies4444 ,she looketh well to the ways of her household and eateth not the bread of idleness4 ,prov41 chap4 #ca1 verses #aj and #bg4 ,,john ,p4 ,,morton ,,co41 ,,louisville1 ,,ky4 #ahgh4 ,,copyright ,,by ,,marion ,,cabell ,,tyree4 #ahgg4 ,dedicated ,,to ,,the ,,sister ,,housekeepers1 ,,whose ,,kind ,,assistance ,,and ,,contributions ,,have ,,so ,,much ,,lightened ,,the ,,labors ,,of ,,the ,,writer ,,and ,,enhanced ,,the ,,value ,,of ,,her ,,work4 ,,general ,,contents4 ,,page ,preface #g ,list of ,contributors #aa ,bread #ai ,coffee1 ,tea1 and ,chocolate #fa ,milk and ,butter #fe ,soup #fh ,oysters and other ,shell ,fish #he ,fish #ig ,game #ajg ,meats #aad ,beef and ,veal #acf ,mutton and ,lamb #afh ,poultry #agf ,salads #aij ,sauces #bjj ,brunswick ,stews1 ,gumbo1 and ,side ,dishes #baa ,eggs #bcb ,vegetables #bch ,pickles and ,catsups #bee ,cake #cjd ,icing #cdh ,gingerbread #cej ,small ,cakes #cec ,puddings #cfe ,pudding ,sauces #dja ,pastry #djd ,fritters and ,pancakes #daf ,jelly1 ,blanc-mange1 ,charlotte ,russe1 ,baked ,custard1 ,creams1 and ,miscellaneous ,desserts #dag ,ice ,cream and ,frozen ,custard #dcj ,fruit ,desserts #ddb ,preserves and ,fruit ,jellies #ddc ,confectionery #deh ,wines #dfa ,beverages1 ,cordials1 etc4 #dfh ,the ,sick-,room--,diet and ,remedies for the ,sick #dgf ,house-cleaning1 etc4 #dig ,recipes for ,restoring ,old ,clothes1 ,setting ,colors1 ,removing ,stains1 etc4 #eje ,miscellaneous ,recipes #ejh ,,preface4 ,virginia1 or the ,old ,dominion1 as her children delight to call her1 has always been famed for the style of her living4 ,taught by the example of her royal colonial governors1 and the numerous adherents of ,king ,charles1 who brought hither in their exile the graces and luxuriousness of his brilliant court1 she became noted among the colonies for the princely hospitality of her people and for the beauty and richness of their living4 ,but when at length her great son in the ,house of ,burgesses sounded the cry of war1 and her people made haste to gird themselves for the long struggle1 her daughters1 not to be outdone either in services or patriotism1 set about at once the inauguration of a plan of rigid retrenchment and reform in the domestic economy1 while at the same time exhibiting to their sisters a noble example of devotion and self-sacrifice4 ,tearing the glittering arms of ,king ,george from their sideboards1 and casting them1 with their costly plate and jewels1 as offerings into the lap of the ,continental ,congress1 they introduced in their homes that new style of living in which1 discarding all the showy extravagance of the old1 and retaining only its inexpensive graces1 they succeeded in perfecting that system which1 surviving to this day1 has ever been noted for its beautiful and elegant simplicity4 ,this system1 which combines the thrifty frugality of ,new ,england with the less rigid style of ,carolina1 has been justly pronounced1 by the throngs of admirers who have gathered from all quarters of the ,union around the generous boards of her illustrious sons1 as the very perfection of domestic art4 ,it is the object of the compiler of this book1 for she does not claim the title of author1 to bring within the reach of every ,american housekeeper who may desire it1 the domestic principles and practices of these famous ,virginia homes4 ,in doing this she has not sought to pursue the plan adopted by so many authors of such books--to depend upon her own authorship for her rule4 ,she confesses that in this matter her labors have been largely editorial4 ,through a long life it has been her good fortune to be a frequent visitor1 and often the intimate guest and kinswoman1 at many of these homes2 and she has sought1 by the opportunities thus afforded1 and guided by her own extensive experience as a housekeeper1 to gather and select from these numerous sources those things which seemed to her best and most useful to the practical housewife1 and which1 carefully observed1 would bring the art within reach of all who have the ambition to acquire it4 ,it will be seen that she is indebted to near #bej contributors to her book4 ,among these will be found many names famous through the land4 ,associated with them will be discovered others of less national celebrity1 but who have acquired among their neighbors an equally merited distinction for the beautiful order and delightful cuisine of their homes4 ,the labors of the writer have been greatly lightened by the kindness of these contributors4 ,and she desires in this public way to renew her thanks for the aid which they have given her1 but even more for the goodness which prompts them1 at cost of their sensitiveness1 to allow her to append their names to the recipes which they furnish4 ,the book1 after great care in its preparation1 is now offered to the public with much confidence4 ,all that is here presented has been so thoroughly tested1 and approved by so many of the best housekeepers in ,virginia1 that she feels it must meet with a cordial and very general reception at the hands of all accomplished housewives throughout the land1 and will supply a long-felt and real need4 ,if she shall thus succeed in disseminating a knowledge of the practice of the most admirable system of domestic art known in our country2 if she shall succeed in lightening the labors of the housewife by placing in her reach a guide which will be found always trusty and reliable2 if she shall thus make her tasks lighter and home-life sweeter2 if she shall succeed in contributing something to the health of ,american children by instructing their mothers in the art of preparing light and wholesome and palatable food2 if she1 above all1 shall succeed in making ,american homes more attractive to ,american husbands1 and spare them a resort to hotels and saloons for those simple luxuries which their wives know not how to provide2 if she shall thus add to the comfort1 to the health and happy contentment of these1 she will have proved in some measure a public benefactor1 and will feel amply repaid for all the labor her work has cost4 ,,marion ,,cabell ,,tyree4 ,,lynchburg1 ,,va41 ,january1 #ahgg4 ,,list ,,of ,,contributors4 ,,mrs4 ,,robert ,,alexander ,fredericksburg1 ,va4 ,,mrs4 ,,john ,j4 ,,ambler ,lynchburg4 ,,mrs4 ,,judge ,,anderson ,lexington4 ,,mrs4 ,,charlotte ,,armstrong ,richmond4 ,,miss ,,nannie ,,averett ,amherst ,co4 ,,mozis ,,addums4 ,richmond4 ,,mrs4 ,r4 ,t4 ,h4 ,,adams ,lynchburg4 ,,mrs4 ,,john ,t4 ,,anderson ,virginia4 ,,mrs4 ,,john ,,thompson ,,brown ,nelson ,co4 ,,mrs4 ,,benjamin ,j4 ,,barbour ,orange ,co4 ,,mrs4 ,,judge ,,barton ,fredericksburg4 ,,miss ,,mary ,,bella ,,beale ,richmond4 ,,mrs4 ,,orville ,,bell ,liberty4 ,,mrs4 ,c4 ,s4 ,,bliss ,lynchburg4 ,,mrs4 ,s4 ,,brady ,wheeling1 ,west ,va4 ,,mrs4 ,,emma ,,breckenridge ,fincastle4 ,,mrs4 ,,julia ,,breckenridge ,,mrs4 ,,brinckerhoff ,fredericksburg4 ,,mrs4 ,,john ,,brooke ,lexington4 ,,mrs4 ,m4 ,b4 ,warrenton1 ,fauquier ,co4 ,,mrs4 ,,bruce ,virginia4 ,,mrs4 ,,marcus ,b4 ,,buck ,front ,royal1 ,warren ,co4 ,,mrs4 ,,armstead ,,burwell ,franklin ,co4 ,,mrs4 ,,charles ,w4 ,,burwell ,ellicot ,city1 ,md4 ,,mrs4 ,,wm4 ,,burwell ,georgia4 ,,mrs4 ,,charles ,,button ,lynchburg4 ,,dr4 ,,burney ,montgomery1 ,ala4 ,,mrs4 ,,george ,a4 ,,burks ,lynchburg4 ,,mrs4 ,,broaddus ,mecklenburg ,co4 ,,mrs4 ,,byrd ,virginia4 ,,mrs4 ,,william ,,cameron ,petersburg4 ,,mrs4 ,,clara ,,cabell ,nelson ,co4 ,,mrs4 ,,louis ,w4 ,,cabell ,buckingham ,co4 ,,mrs4 ,,margaret ,c4 ,,cabell ,,mrs4 ,h4 ,,coalter ,,cabell ,richmond4 ,,mrs4 ,,mary ,c4 ,,campbell ,baltimore1 ,md4 ,,mrs4 ,,thos4 ,,campbell ,bedford ,co4 ,,mrs4 ,,wm4 ,,campbell ,,mrs4 ,,eliza ,h4 ,,carrington ,halifax ,co4 ,,mrs4 ,,paul ,,carrington ,,mrs4 ,,fannie ,,carrington ,charlotte ,co4 ,,mrs4 ,,henry ,,carrington ,,mrs4 ,,theo4 ,m4 ,,carson ,lynchburg4 ,,mr4 ,,edward ,,camm ,,mrs4 ,,fannie ,,chalmers ,,mrs4 ,,addison ,,cobbs ,charleston1 ,west ,va4 ,,mrs4 ,,alice ,,coleman ,halifax ,co4 ,,mrs4 ,,dr4 ,,coleman ,williamsburg4 ,,mrs4 ,,john ,l4 ,,coles ,northumberland ,co4 ,,mrs4 ,,peyton ,,coles ,albemarle ,co4 ,,mrs4 ,,tucker ,,coles ,,mrs4 ,,raleigh ,,colston ,richmond4 ,,mrs4 ,h4 ,p4 ,,chew ,fredericksburg4 ,,mrs4 ,,camillus ,,christian ,lynchburg4 ,,dr4 ,e4 ,a4 ,,craighill ,,mrs4 ,d4 ,,cone ,warren ,co4 ,,mrs4 ,,davis ,chesterfield ,co4 ,,mrs4 ,,robert ,j4 ,,davis ,lynchburg4 ,,mrs4 ,,mary ,m4 ,,dame ,danville4 ,,mrs4 ,,john ,b4 ,,dangerfield ,alexandria4 ,,mrs4 ,,addison ,m4 ,,davies ,lynchburg4 ,,mrs4 ,,horatio ,,davis ,pittsylvania ,co4 ,,mrs4 ,,frank ,,deane ,lynchburg4 ,,mrs4 ,,jos4 ,,deans ,gloucester ,co4 ,,mrs4 ,,judge ,,asa ,,dickinson ,prince ,edward ,co4 ,,mrs4 ,,melville ,,dunn ,richmond4 ,,mrs4 ,,andrew ,,dunn ,petersburg4 ,,mrs4 ,,duke ,suffolk ,co4 ,,miss ,d4 ,d4 ,norfolk4 ,,miss ,,didlake ,lynchburg4 ,,mrs4 ,,maria ,,edmonds ,prince ,edward ,co4 ,,mrs4 ,,john ,t4 ,,edwards ,lynchburg4 ,,mrs4 ,,dr4 ,,early ,,mrs4 ,,early ,,mrs4 ,j4 ,d4 ,,ewing ,harrisonburg4 ,,mrs4 ,,elam ,virginia4 ,,mrs4 ,,fitz ,,hugh ,,mrs4 ,f4 ,b4 ,,ficklin ,fredericksburg4 ,,mrs4 ,f4 ,f4 ,,fitzgerald ,farmville4 ,,mrs4 ,j4 ,h4 ,,figgat ,fincastle4 ,,mrs4 ,,col4 ,,forsberg ,lynchburg4 ,,mrs4 ,,graves ,kentucky4 ,,mrs4 ,,caroline ,,garland ,lynchburg4 ,,mrs4 ,,mary ,l4 ,,garland ,,mrs4 ,,john ,f4 ,,gardner ,nelson ,co4 ,,mrs4 ,,judge ,,geo4 ,h4 ,,gilmer ,pittsylvania ,co4 ,,mrs4 ,f4 ,d4 ,,goodwin ,wytheville4 ,,mrs4 ,,judge ,,goolrick ,fredericksburg4 ,,mrs4 ,,jane ,v4 ,,goolrick ,,mrs4 ,e4 ,p4 ,,goggin ,lynchburg4 ,,mrs4 ,,susan ,,goggin ,bedford ,co4 ,,mrs4 ,,newton ,,gordon ,lynchburg4 ,,mrs4 ,,isabella ,,gilmer ,,mrs4 ,,isabella ,,harrison ,charles ,city ,co4 ,,mrs4 ,,elvira ,,henry ,charlotte ,co4 ,,mrs4 ,e4 ,,winston ,,henry ,,mrs4 ,,mary ,g4 ,,harding ,staunton4 ,,mrs4 ,,fred4 ,,hickey ,lynchburg4 ,,mrs4 ,,john ,w4 ,,holt ,,mrs4 ,,ann ,,holt ,liberty4 ,,mrs4 ,,ferdinand ,c4 ,,hutter ,lynchburg4 ,,mrs4 ,j4 ,p4 ,,hubbard ,shepherdstown1 ,west ,va4 ,,mrs4 ,,wm4 ,l4 ,,hyland ,parkersburg1 ,west ,va4 ,,mrs4 ,,edward ,,ingle ,roanoke ,co4 ,,mrs4 ,j4 ,j4 ,,irby ,new ,orleans1 ,la4 ,,mrs4 ,,joseph ,m4 ,,jones ,kentucky4 ,,mrs4 ,,dr4 ,,jones ,bedford ,co4 ,,mrs4 ,,arthur ,,johns ,northampton ,co4 ,,mrs4 ,,col4 ,,johnson ,lexington4 ,,mrs4 ,j4 ,,johnson ,abingdon4 ,,mrs4 ,,thomas ,l4 ,,johnson ,lynchburg4 ,,mrs4 ,,david ,,kent ,pulaski ,co4 ,,mrs4 ,d4 ,b4 ,,kinckle ,lynchburg4 ,,mrs4 ,,kinsolving ,halifax ,co4 ,,mrs4 ,,knox ,fredericksburg4 ,,mrs4 ,,dr4 ,,henry ,,latham ,lynchburg4 ,,mrs4 ,k4 ,norfolk4 ,,mrs4 ,l4 ,d4 ,,leighton ,petersburg4 ,,mrs4 ,,col4 ,,augustine ,,leftwich ,lynchburg4 ,,mrs4 ,,gen4 ,,robert ,e4 ,,lee ,arlington1 ,westmoreland ,co4 ,,miss ,,mildred ,c4 ,,lee ,lexington4 ,,mrs4 ,,gov4 ,,john ,,letcher ,,mrs4 ,,dr4 ,,robert ,t4 ,,lemmon ,campbell ,co4 ,,mrs4 ,,andrew ,,lewis ,harrisonburg4 ,,mrs4 ,,james ,,langhorne ,lynchburg4 ,,mrs4 ,,john ,a4 ,,langhorne ,montgomery ,co4 ,,mrs4 ,,nannie ,a4 ,,langhorne ,lynchburg4 ,,mrs4 ,,richard ,t4 ,,lacy ,,mrs4 ,m4 ,l4 ,,mrs4 ,,geo4 ,d4 ,,lawrence ,mis4 ,,mrs4 ,,wm4 ,h4 ,,little ,fredericksburg4 ,,mrs4 ,j4 ,d4 ,l4 ,lynchburg4 ,l4 ,d4 ,l4 ,albemarle ,co4 ,,mrs4 ,,gov4 ,,marye ,fredericksburg4 ,,mrs4 ,,john ,,mason ,,mrs4 ,o4 ,,massie ,brooklyn1 ,n4 ,y4 ,,mrs4 ,,patrick ,,massie ,nelson ,co4 ,,mrs4 ,,sarah ,,meem ,abingdon4 ,,mrs4 ,,john ,f4 ,,miller ,lynchburg4 ,,mrs4 ,,charles ,l4 ,c4 ,,minor ,blacksburg4 ,,mrs4 ,c4 ,c4 ,,mcphail ,charlotte ,co4 ,,mrs4 ,,john ,r4 ,,mcdaniel ,lynchburg4 ,,mrs4 ,,mary ,,mcnutt ,prince ,edward ,co4 ,,mrs4 ,r4 ,k4 ,,meade ,petersburg4 ,,mrs4 ,,wm4 ,h4 ,,mosby ,amherst ,co4 ,,mrs4 ,,alice ,,murrel ,lynchburg4 ,,mrs4 ,,wm4 ,,mcfarland ,missouri4 ,,mrs4 ,c4 ,v4 ,,mcgee ,ala4 ,,mrs4 ,,mcgavock ,pulaski ,co4 ,,gen4 ,m4 ,virginia4 ,,mrs4 ,,james ,j4 ,,moore ,richmond4 ,,mrs4 ,,geo4 ,,newton ,norfolk4 ,,miss ,,fannie ,,nelson ,yorktown4 ,,mrs4 ,,geo4 ,,nichols ,bedford ,co4 ,,mrs4 ,,gen4 ,f4 ,t4 ,,nichols ,new ,orleans1 ,la4 ,,mrs4 ,,charles ,,norvell ,lynchburg4 ,,miss ,,norwood ,richmond4 ,,mrs4 ,,robert ,l4 ,,owen ,lynchburg4 ,,mrs4 ,,geo4 ,w4 ,,palmer ,saltville4 ,,mrs4 ,r4 ,l4 ,,page ,norfolk4 ,,mrs4 ,,david ,,pierce ,wytheville4 ,,mrs4 ,,john ,d4 ,,powell ,portsmouth4 ,,mrs4 ,,wm4 ,,ballard ,,preston ,montgomery ,co4 ,,mrs4 ,,gen4 ,,robert ,,preston ,,mrs4 ,,jas4 ,,preston ,,mrs4 ,,preston ,virginia4 ,,mrs4 ,,annis ,e4 ,,preston ,lynchburg4 ,,mrs4 ,,richard ,,pollard ,,mrs4 ,,james ,f4 ,,payne ,,miss ,,eliza ,,payne ,,mrs4 ,,annie ,,phillips ,fredericksburg4 ,,mrs4 ,,edmund ,h4 ,,pendleton ,cincinnati1 ,ohio4 ,,mrs4 ,,price ,charlotte ,co4 ,,mrs4 ,,john ,h4 ,,parker ,chesterfield ,co4 ,,mrs4 ,,reid ,norfolk4 ,,mrs4 ,,mattie ,,reid ,winchester4 ,,mrs4 ,,david ,s4 ,,read ,roanoke ,co4 ,,mrs4 ,,wm4 ,c4 ,,rives ,albemarle ,co4 ,,mrs4 ,j4 ,,henry ,,rives ,lynchburg4 ,,mrs4 ,,roane ,,mrs4 ,j4 ,h4 ,,robinson ,,mrs4 ,w4 ,,russell ,,robinson ,richmond4 ,,mrs4 ,,dr4 ,,edward ,t4 ,,robinson ,,mrs4 ,,john ,,roberts ,fredericksburg4 ,,mrs4 ,e4 ,m4 ,,ruggles ,,mrs4 ,,dr4 ,,sale ,liberty4 ,,mrs4 ,,geo4 ,d4 ,,saunders ,buckingham ,co4 ,,mrs4 ,,ann ,,saunders ,lynchburg4 ,,mrs4 ,,james ,a4 ,,seddon ,goochland ,co4 ,,mrs4 ,,dr4 ,,semple ,ala4 ,,mrs4 ,h4 ,h4 ,,service ,alexandria4 ,,mrs4 ,j4 ,w4 ,,shields ,richmond4 ,,mrs4 ,,jas4 ,w4 ,,shields ,king ,geo4 ,co4 ,,mrs4 ,h4 ,t4 ,,silverthorn ,lynchburg4 ,,mrs4 ,,wm4 ,a4 ,,strother ,,mr4 ,,wm4 ,a4 ,,strother ,,mrs4 ,,john ,w4 ,,stone ,,mrs4 ,,john ,f4 ,,slaughter ,,miss ,,lillie ,,slaughter ,,mrs4 ,,kate ,,slaughter ,,mrs4 ,,judge ,,spence ,,mrs4 ,,henderson ,,suter ,liberty4 ,,mrs4 ,,harriet ,,stansbury ,new ,orleans1 ,la4 ,,mrs4 ,,shannon ,miss4 ,,miss ,,ellen ,,shute ,new ,orleans1 ,la4 ,,miss ,,rebecca ,,smith ,norfolk4 ,,mrs4 ,,charles ,,sharp ,,mrs4 ,,sparks ,virginia4 ,,mrs4 ,,col4 ,,smith ,pittsylvania ,co4 ,,mrs4 ,a4 ,h4 ,m4 ,,taliaferro ,orange ,co4 ,,mrs4 ,,mary ,w4 ,,taylor ,campbell ,co4 ,,mrs4 ,,major ,,thos4 ,l4 ,,taylor ,campbell ,c4 ,h4 ,,miss ,,julia ,,thompson ,williamsburg4 ,,mrs4 ,c4 ,l4 ,,thompson ,richmond4 ,,mrs4 ,j4 ,,hanson ,,thomas ,baltimore1 ,md4 ,,mrs4 ,,eli ,,tutwiler ,lexington4 ,,mrs4 ,,samuel ,,tyree ,lynchburg4 ,,mrs4 ,,john ,h4 ,,tyree ,,mrs4 ,,jas4 ,,taylor ,fredericksburg4 ,,miss ,,edmonia ,,taylor ,orange ,co4 ,,mrs4 ,,tucker ,virginia4 ,,mrs4 ,,judge ,,watson ,abingdon4 ,,mrs4 ,,dr4 ,,thos4 ,,walker ,lynchburg4 ,,mrs4 ,,col4 ,w4 ,,mrs4 ,,col4 ,,robert ,e4 ,,withers ,wytheville4 ,,mrs4 ,,philip ,t4 ,,withers ,lynchburg4 ,,mrs4 ,,dr4 ,r4 ,w4 ,,withers ,campbell ,co4 ,,mrs4 ,,edmund ,,withers ,nelson ,co4 ,,mrs4 ,,dr4 ,,wingfield ,maryland4 ,,mrs4 ,r4 ,m4 ,c4 ,,wingfield ,portsmouth4 ,,mrs4 ,j4 ,c4 ,,wheat ,winchester4 ,,mrs4 ,,judge ,,wharton ,liberty4 ,,miss ,,emily ,,whitehead ,norfolk4 ,,mrs4 ,,robert ,,whitehead ,nelson ,co4 ,,mrs4 ,,john ,m4 ,,warwick ,lynchburg4 ,,mrs4 ,,wm4 ,n4 ,,welford ,,mr4 ,,philip ,,withers ,,miss ,,kate ,,wilson ,,dr4 ,,thos4 ,l4 ,,walker ,,miss ,,nannie ,s4 ,,langhorne ,,housekeeping ,,in ,,old ,,virginia4 ,,bread4 ,bread is so vitally important an element in our nourishment that ,i have assigned to it the first place in my work4 ,truly1 as ,frederika ,bremer says1 when the bread rises in the oven1 the heart of the housewife rises with it1 and she might have added that the heart of the housewife sinks in sympathy with the sinking bread4 ,i would say to housewives1 be not daunted by one failure1 nor by twenty4 ,resolve that you will have good bread1 and never cease striving after this result till you have effected it4 ,if persons without brains can accomplish this1 why cannot you8 ,i would recommend that the housekeeper acquire the practice as well as the theory of bread-making4 ,in this way1 she will be able to give more exact directions to her cook and to more readily detect and rectify any blemish in the bread4 ,besides1 if circumstances should throw her out of a cook for a short time1 she is then prepared for the emergency4 ,in this country fortunes are so rapidly made and lost1 the vicissitudes of life are so sudden1 that we know not what a day may bring forth4 ,it is not uncommon to see elegant and refined women brought suddenly face to face with emergencies which their practical knowledge of household economy and their brave hearts enable them to firmly meet and overcome4 ,to return to the bread question1 however4 ,good flour is an indispensable requisite to good bread4 ,flour1 whether old or new1 should always be sunned and aired before being used4 ,in the morning1 get out the flour to be made up at night for next morning's breakfast4 ,sift it in a tray and put it out in the sun1 or1 if the day is damp1 set it near the kitchen fire4 ,only experience will enable you to be a good judge of flour4 ,one test is to rub the dry flour between your fingers1 and if the grains feel round1 it is a sign that the flour is good4 ,if after trying a barrel of flour twice1 you find it becomes wet and sticky1 after being made up of the proper consistency1 you had better then return it to your grocer4 ,the best flour is worthless without good yeast4 ,yeast made up in the morning ought to be fit for use at night4 ,it should be foamy and frothy1 with a scent slightly like ammonia4 ,after closely following the directions for yeast-making1 given in the subsequent pages1 the bread will be apt to succeed1 if the flour employed is good4 ,there is a great art in mixing bread1 and it is necessary to observe a certain rotation in the process4 ,to make a small quantity of bread1 first sift one quart of flour2 into that sift a teaspoonful of salt1 next rub in an ,irish potato1 boiled and mashed fine1 then add a piece of lard the size of a walnut1 and next a half teacup of yeast in which three teaspoonfuls of white sugar have been stirred4 7,under no circumstances use soda or saleratus in your light dough47 ,then make into a soft dough with cold water in summer1 and lukewarm in winter4 ,knead without intermission for half an hour1 by the clock4 ,otherwise five minutes appear to be a half hour when bread is being kneaded or beaten4 ,then place it in a stone crock1 greased with lard at the bottom1 and set it to rise4 ,in summer1 apply no artificial heat to it1 but set it in a cool place4 ,as bread rises much more quickly in summer than in winter1 you must make allowance for this difference1 during the respective seasons4 ,the whole process1 including both the first and second rising1 may be accomplished in seven or eight hours in summer1 though this will be regulated partly by the flour1 as some kinds of flour rise much more quickly than others4 ,in summer you may make it up at nine o'clock ,p4,m41 for an eight o'clock breakfast next morning1 but in winter1 make it up at seven ,p4,m41 and then set it on a shelf under which a lighted coal-oil lamp is placed4 ,if you can have a three-cornered shelf of slate or sheet-iron1 placed in a corner of the kitchen1 just above the bread block1 it will be all the better1 though a common wooden shelf1 made very thin1 will answer1 where you cannot get the other4 ,the coal-oil lamp underneath without running the risk of burning the shelf 7if wooden71 will keep the bread gently heated all night1 and will answer the double purpose of keeping a light burning1 which most persons like to do at night1 and which they can do with scarcely any expense1 by using a coal-oil lamp4 ,never knead bread a second time in the morning1 as this ruins it4 ,handle lightly as possible1 make into the desired shapes and put into the moulds in which it is to be baked4 ,grease your hands before doing this1 so as to grease the loaf or each roll as you put it in1 or else dip a feather in lard and pass lightly over the bread just before putting it in the oven to bake4 ,let it be a little warmer during the second rise than during the first4 ,always shape and put in the moulds two hours before breakfast4 ,if hot bread is desired for dinner1 reserve part of the breakfast dough1 keeping it in the kitchen in winter1 and in the refrigerator in summer till two hours before dinner4 ,in baking1 set the bread on the floor of the stove or range1 never on the shelf4 ,always turn up the damper before baking any kind of bread4 ,as you set the bread in the stove1 lay a piece of stiff writing paper over it to keep it from browning before heating through4 ,leave the door ajar a few minutes1 then remove the paper and shut the door4 ,when the top of the loaf is a light amber color1 put back the paper that the bread may not brown too much while thoroughly baking4 ,turn the mould around so that each part may be exposed to equal heat4 ,have an empty baking-pan on the shelf above the bread1 to prevent it from blistering3 some persons fill the pan with water1 but ,i think this is a bad plan1 as the vapor injures the bread4 ,when thoroughly done1 wrap the bread a few moments in a clean1 thick1 bread towel and send to the table with a napkin over it1 to be kept on till each person has taken his seat at table4 ,i would suggest to housekeepers to have made at a tinner's1 a sheet-iron shape for bread1 eight inches long1 four and one-half inches wide1 and five and one-half deep4 ,this is somewhat like a brickbat in shape1 only deeper1 and is very desirable for bread that is to be cut in slices1 and also for bread that is to be pulled off in slices4 ,a quart of flour will make eight large rolls1 six inches high1 for this mould1 and three or four turnovers4 ,it is a nice plan after making out the eight rolls to roll them with greased hands till each one will reach across the pan 7four and one-half inches71 making eight slices of bread which will pull off beautifully when well done1 and thus save the task of slicing with a knife4 ,it requires an hour to bake this bread properly4 ,do not constantly make bread in the same shapes3 each morning1 try to have some variation4 ,plain light bread dough may be made into loaves1 rolls1 twist1 turnovers1 light biscuit1 etc41 and these changes of shape make a pleasant and appetizing variety in the appearance of the table4 ,the addition of three eggs to plain light bread dough will enable you to make ,french rolls1 muffins1 or ,sally-,lunn of it4 ,as bread is far more appetizing1 baked in pretty shapes1 ,i would suggest the snow-ball shape for muffins and egg bread4 ,very pretty iron shapes 7eight or twelve in a group1 joined together7 may be procured from almost any tinner4 ,if you should have indifferent flour of which you cannot get rid1 bear in mind that it will sometimes make excellent beaten biscuit when it will not make good light bread4 ,in making beaten biscuit1 always put one teaspoonful of salt1 a piece of lard the size of an egg1 and a teacup of milk to a quart of flour1 adding enough cold water to make a stiff dough3 no other ingredients are admissible4 ,make the dough much stiffer than for other breads1 beat steadily a half hour1 by the clock4 ,cut with a biscuit cutter or shape by hand1 being careful to have the shape of each alike and perfect4 ,make them not quite half an inch thick1 as they rise in baking4 ,do not let them touch each other in the pan1 and let the oven be very hot4 ,it is well not to have beaten biscuit and light bread baked at the same time1 as they require different degrees of heat4 ,when two kinds of bread are required1 try to have two such as require the same amount of heat4 ,egg bread and corn muffins require the same degree of heat as beaten biscuit1 while ,sally-,lunn and muffins need the same as light bread4 ,there is no reason why the poor man should not have as well prepared and palatable food as the wealthy1 for1 by care and pains1 the finest bread may be made of the simplest materials1 and surely the loving hands of the poor man's wife and daughter will take as much pains to make his bread nice and light as hirelings will do for the wealthy4 ,the mistake generally made by persons in restricted circumstances is to make too great a use of soda bread1 which is not only less wholesome1 but is more expensive than light bread or beaten biscuit1 as it requires more ingredients4 ,the bread1 coffee and meat1 which constitute the poor man's breakfast1 properly cooked1 furnish a meal fit for a prince4 ,the furnishing of the kitchen is so important that ,i must here say a few words on the subject4 ,first1 the housekeeper must have a good stove or range1 and it is well for her to have the dealer at hand when it is put up1 to see that it draws well4 ,besides the utensils furnished with the range or stove1 she must provide every kitchen utensil needed in cooking4 ,she must have a kitchen safe1--a bread block in the corner1 furnished with a heavy iron beater2 trays1 sifters 7with iron rims7 steamers1 colanders1 a porcelain preserving kettle1 perforated skimmers and spoons1 ladles1 long-handled iron forks and spoons1 sharp knives and skewers1 graters1 egg beaters 7the ,dover is the best71 plenty of extra bread pans1 dippers and tins of every kind1 iron moulds for egg bread and muffins1 wash pans1 tea towels1 bread towels1 and hand towels1 plates1 knives1 forks and spoons for use of the servants1 a pepper box1 salt box and dredge box 7filled71 a match safe1 and last1 but not least1 a clock4 ,try as far as possible to have the utensils of metal1 rather than of wood4 ,in cases where you cannot have cold and hot water conveyed into the kitchen1 always keep on the stove a kettle of hot water1 with a clean rag in it1 in which all greasy dishes and kitchen utensils may be washed before being rinsed in the kitchen wash pan4 ,always keep your cook well supplied with soap1 washing mops and coarse linen dish rags4 ,i have noticed that if you hem the latter1 servants are not so apt to throw them away4 ,insist on having each utensil cleaned immediately after being used4 ,have shelves and proper places to put each article1 hooks to hang the spoons on1 etc4 ,if you cannot have an oilcloth on your kitchen floor1 have it oiled and then it may be easily and quickly wiped over every morning4 ,once a week1 have the kitchen and every article in it thoroughly cleaned4 ,first clean the pipe of the stove1 as the dust1 soot and ashes fly over the kitchen and soil everything4 ,then take the stove to pieces1 as far as practicable1 cleaning each part1 especially the bottom1 as neglect of this will prevent the bread from baking well at the bottom4 ,after the stove is thoroughly swept out1--oven and all1 apply stove polish4 ,i consider ,crumbs of ,comfort the best preparation for this purpose4 ,it comes in small pieces1 each one of which is sufficient to clean the stove once1 and is thus less apt to be wasted or thrown away by servants than stove polish that comes in a mass4 ,next remove everything from the kitchen safe and shelves1 which must be scoured before replacing the utensils belonging to them1 and these too must first be scoured1 scalded1 and wiped dry4 ,then wash the windows1 and lastly the floor1 scouring the latter unless it is oiled1 in which case1 have it merely wiped over4 ,never let a servant take up ashes in a wooden vessel4 ,keep a sheet-iron pan or scuttle for the purpose4 ,at night1 always have the water buckets filled with water and also the kettles1 setting the latter on the stove or range1 in case of sickness or any emergency during the night4 ,have kindling wood at hand also1 so that a fire may be quickly made1 if needed4 ,sometimes a discoloration is observable in iron kettles or other iron vessels4 ,this may be avoided by filling them with hay before using them4 ,pour water over the hay1 set the vessel on the fire and let it remain till the water boils4 ,after this1 scour in sand and ashes--then wash in hot soap-suds1 after which process1 there will be no danger of discoloration4 ,,household ,,measures4 ,wheat ,flour4 #a lb4 is #a quart4 ,indian ,meal4 #a lb4 #b oz4 are #a quart4 ,butter1 when soft1 #a lb4 is #a pint4 ,loaf sugar1 broken1 #a lb4 is #a quart4 ,white sugar1 powdered1 #a lb4 #a oz4 are #a quart4 ,best brown sugar1 #a lb4 #b oz4 are #a quart4 ,ten eggs are #a lb4 ,flour4 #h quarts are #a peck4 #d pecks are #a bushel4 #af large tablespoonfuls are pint4 #h large tablespoonfuls are #a gill4 #b gills are pint4 ,a common sized tumbler holds pint4 ,a tablespoonful is oz4 #fj drops are equal to a teaspoonful4 #d teaspoonfuls are equal to #a tablespoonful4 ,,yeast4 ,boil one quart of ,irish potatoes in three quarts of water4 ,when done1 take out the potatoes1 one by one1 on a fork1 peel and mash them fine1 in a tray1 with a large iron spoon1 leaving the boiling water on the stove during the process4 ,throw in this water a handful of hops1 which must scald1 not boil1 as it turns the tea very dark to let the hops boil4 ,add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt2 then slowly stir in the strained hop tea1 so that there will be no lumps4 ,when milk-warm add a teacupful of yeast and pour into glass fruit jars1 or large1 clear glass bottles1 to ferment1 being careful not to close them tightly4 ,set in a warm place in winter1 a cool one in summer4 ,in six hours it will be ready for use1 and at the end of that time the jar or bottle must be securely closed4 ,keep in a cold room in winter1 and in the refrigerator in summer4 ,this yeast will keep two weeks in winter and one week in summer4 ,bread made from it is always sweet4--,mrs4 ,s4 ,t4 ,,irish ,,potato ,,yeast4 #a quart of potatoes1 boiled and mashed fine4 #a teaspoonful of salt4 teacup of sugar4 ,put two cups of flour in a bowl1 and pour over it three cups of strong hop-water1 scalding hot1 and stir it briskly4 ,then put all the ingredients in a jar together1 and when cool enough1 add a cup of yeast1 or leaven4 ,set it by the fire to rise4 ,it will be ready for use in five or six hours4--,mrs4 ,e4 ,another ,recipe for ,yeast4 #ab large potatoes1 boiled and mashed fine4 #a teacup of brown sugar4 #a teacup of salt4 #a gallon of hop tea4 ,mix the ingredients well1 and when milk-warm1 add a pint of yeast4 ,set it in a warm place to rise4 ,put one teacupful of this yeast1 when risen1 to two quarts of flour4--,mrs4 ,dr4 ,s4 ,yeast that ,never ,fails4 ,boil twelve potatoes in four quarts of water till reduced to three quarts4 ,then take out and mash the potatoes1 and throw into the water three handfuls of hops4 ,when the hops have boiled to a good tea1 strain the water over the potatoes1 a small quantity at a time1 mixing them well together4 ,add one teacup of brown sugar4 #a teacup of salt4 #a tablespoonful of ground ginger4 ,when milk-warm1 add yeast of the same sort to make it rise4 ,put it in bottles1 or a jug1 leaving it uncorked for a day4 ,set it in a cool place4 ,put two large tablespoonfuls of it to a quart of flour1 and when making up1 boil a potato and mix with it4 ,this yeast never sours1 and is good as long as it lasts4--,mrs4 ,a4 ,f4 ,,alum ,,yeast4 ,on one pint of flour pour enough boiling water to make a thick batter1 stirring it until perfectly smooth1 and then let it stand till milk-warm4 ,then add a teaspoonful of powdered alum4 #a teaspoonful of salt4 #a tablespoonful of sugar4 ,half a teacup of yeast4 ,after it ferments1 add enough meal to make it a stiff dough4 ,let it stand till it works1 and then spread it in the shade to dry4 ,to a quart of flour put a tablespoonful of crumbs4--,mrs4 ,p4 ,,leaven4 #b tablespoonfuls of flour4 #a tablespoonful of lard or butter4 #b tablespoonfuls of yeast4 #b eggs4 #a potato4 #b teaspoonfuls of sugar4 ,make the leaven soon after breakfast in winter1 and at one o'clock ,p4,m4 in summer4 ,let it be of the consistency of batter4 ,put it in a small bucket1 in a warm place1 to rise till four o'clock ,p4,m4 ,this amount of leaven is sufficient for two quarts of flour4 ,if for loaf bread1 leave out the eggs and butter4--,mrs4 ,m4 ,,excellent ,,bread ,,for ,,breakfast4 #a quart of flour4 ,lard the size of a walnut4 #a small ,irish potato1 boiled and mashed fine4 #a heaping teaspoonful of salt4 ,half a teacup of good yeast1 into which put a tablespoonful of white sugar4 ,make up a soft dough with cold water in summer and milk-warm water in winter4 ,this must be kneaded for thirty minutes1 and then set to rise1 in a cool place in summer1 and a warm one in winter2 must never be kept more than milk-warm4 ,two hours before breakfast1 make the dough into the desired shapes1 handling it lightly1 without kneading it1 first rubbing lard over the hands1 and taking especial care to grease the bread on top4 ,then set it to rise again4 ,thirty minutes are sufficient for baking it1 unless it be in the form of a loaf or rolls1 in which case1 it must be baked fifteen minutes longer4 ,excellent muffins may be made by the above receipt1 adding two eggs well beaten1 so that from the same batch of dough both plain bread and muffins may be made4 ,iron moulds are best for baking4 ,for those who prefer warm bread for dinner1 it is a good plan to reserve a portion of the breakfast dough1 setting it away in a cool place till two hours before dinner1 then make into turnovers or twist1 set it to rise and bake it for dinner1 as for breakfast4 ,very nice on a cold day1 and greatly preferable to warmed-over bread4--,mrs4 ,s4 ,t4 ,,recipe ,,for ,,family ,,bread4 #b quarts of flour4 #b tablespoonfuls of lard or butter4 #b teaspoonfuls of salt4 ,enough sponge for a two-quart loaf of bread4 ,mix with one pint of sweet milk4 ,make into rolls and bake with very little fire under the oven4--,mrs4 ,a4 ,c4 ,,loaf ,,bread4 ,first make a batter of the following ingredients4 #a pint of flour4 #a teaspoonful of salt4 #a teaspoonful of sugar4 ,a cup of water4 ,a cup of good yeast4 ,set this to rise and when risen work in two pints of flour1 or1 if the batter is not sufficient to work up this flour1 add a little water4 ,work it smoothly and set it to rise4 ,when risen1 add a small piece of lard1 work it well again1 let it stand an hour and then bake it slowly4--,mrs4 ,p4 ,w4 ,,old ,,virginia ,,loaf ,,bread4 ,sponge for the same4 ,boil one large ,irish potato1 until well done1 then peel and mash it fine1 adding a little cold water to soften it4 ,stir into it #a teaspoonful of brown sugar4 #a tablespoonful of sweet lard4 ,then add three tablespoonfuls of good hop yeast4 ,mix the ingredients thoroughly1 then put the sponge in a mug with a close-fitting top1 and let it stand several hours to rise4 ,sift into the tray three pints of the best family flour1 to which add a teaspoonful of salt4 ,then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough4 ,knead it till the dough is smooth1 then let it stand all night to rise4 ,work it over in the morning1 using just enough flour to keep it from sticking to the hands4 ,allow it one hour to rise before baking and one hour to bake in a moderate oven4 ,then it will be thoroughly done and well dried4 ,use a little lard on the hands when making out the loaf1 as it keeps the crust from being too hard4--,mrs4 ,s4 ,another ,recipe for ,loaf ,bread4 ,good flour is the first requisite1 and next1 good yeast and sufficient kneading4 ,for a loaf of ordinary size1 use #b lbs4 of flour4 ,lard the size of a hen's egg4 ,a saltspoonful of salt4 #b gills of yeast4 ,mix up these ingredients into a moderately stiff dough1 using for the purpose1 from three gills to a pint of water4 ,some flour being more adhesive than others1 you have to learn by experience the exact amount of water required4 ,knead the dough till perfectly smooth1 then set it to rise1 in a cool place1 in summer1 but in a warm place1 free from draughts1 in winter4 ,in the latter season it is better to keep a blanket wrapped around it4 ,this amount of flour will rise to the top of a gallon and a half jar or bucket4 ,if it is ready before time1 stir it down and set it in a cooler place4 ,when you put it in the baking-pan 7in which it will be in an inch of the top1 if the pan be of a suitable size for the amount of flour7 cover it well1 or a hard crust will form from the effects of the atmosphere4 ,keep it a little warmer during the second rise than during the first4 ,when ready for baking1 set it in the oven and bake it for three-quarters of an hour with a moderate fire1 evenly kept up4 ,it will then come out without sticking1 if the pans are well cared for4--,mrs4 ,j4 ,j4 ,a4 ,,light ,,bread4 #b quarts of flour4 #a teaspoonful of sugar4 #a teaspoonful of salt4 ,half a teacup of yeast4 ,one egg1 well beaten4 #a pint of water4 ,sift the flour and divide it into three parts4 ,mix one third in the batter1 one third in the jar to rise in1 and pour the other third over the batter4 ,let it stand two hours and then work it well1 adding a small piece of lard before baking4--,mrs4 ,dr4 ,s4 ,,recipe ,,for ,,hot ,,rolls ,,or ,,cold ,,loaf ,,bread4 ,mix the following ingredients4 ,four pints of flour4 #a pint of fresh milk4 #b eggs1 well beaten4 #a large tablespoonful of melted lard4 #a large tablespoonful of hop yeast4 ,set it to rise at eleven o'clock in the morning1 for early tea4 ,make into rolls at five o'clock ,p4,m41 and bake as soon as risen4 ,in cool weather1 set before the fire1 both before and after making it into rolls4--,mrs4 ,s4 ,,french ,,rolls4 #a quart of flour4 #a teaspoonful of salt4 #b eggs4 #a large tablespoonful of lard4 #b tablespoonfuls of yeast4 ,work and knead it well at night1 and in the morning work it well again1 make it into rolls1 put them in the oven to take a second rise1 and when risen1 bake them4--,mrs4 ,col4 ,w4 ,another ,recipe for ,french ,rolls4 #c pints of flour4 #a gill of yeast4 #a egg 7beaten up74 #a tablespoonful of butter4 ,mix up with milk and warm water and set to rise4--,mrs4 ,dr4 ,e4 ,another ,recipe for ,french ,rolls or ,twist4 #a quart of lukewarm milk4 #a teaspoonful of salt4 #a teacup of yeast4 ,enough flour to make a stiff batter4 ,when very light1 add one beaten egg and two teaspoonfuls of butter1 and knead in the flour till stiff enough to roll4 ,let it rise a second time1 and1 when very light1 roll out1 cut in strips and braid it4 ,bake thirty minutes1 on buttered tins4--,mrs4 ,s4 ,,velvet ,,rolls4 ,three pints of flour4 ,two eggs4 ,one teacup of sweet milk4 ,one teacup of yeast4 #a tablespoonful of lard1 and the same of butter4 ,mix well and beat the dough till it blisters4 ,let it rise1 work in a small quantity of flour1 beat as before and make into rolls4 ,after the second rising1 bake quickly4--,mrs4 ,dr4 ,s4 ,,pocketbook ,,rolls4 #a quart of flour4 #a teaspoonful of salt4 #b teaspoonfuls of sugar4 #b tablespoonfuls of lard4 #c tablespoonfuls of yeast4 #b eggs4 ,mix up these ingredients with warm water1 making up the dough at ten ,a4,m4 in summer and eight ,a4,m4 in winter4 ,put in half the lard when it is first worked up1 and at the second working put in the rest of the lard and a little more flour4 ,roll out the dough in strips as long and wide as your hand1 spread with butter and roll up like a pocketbook4 ,put them in buttered tins1 and1 when they are light1 bake them a light brown--,mrs4 ,l4 ,c4 ,c4 ,,turnovers4 #a quart of flour4 #a large ,irish potato1 boiled and mashed4 #c eggs4 #a tablespoonful of butter or lard4 #b tablespoonfuls of yeast4 #a teacup of milk4 ,rub the potato in the flour1 then the lard and other ingredients1 making it into a soft dough4 ,then set it to rise1 at night if you wish it for breakfast next morning4 ,early in the morning1 take off a piece of dough1 the size of a biscuit1 roll it out1 about five inches long1 then turn it about half over4 ,when you have made up all the dough1 in shapes like this1 place them on a dish or board1 cover with a napkin and set aside for a second rising4 ,when ready to bake1 dip a feather in water and pass over them to prevent the crust being too hard4 ,if the dough should be sour1 knead in a little soda1 which will correct it--,mrs4 ,a4 ,c4 ,another ,recipe for ,turnovers4 #a quart of flour4 #d eggs4 #a tablespoonful of lard or butter4 #a tablespoonful of yeast4 ,set it to rise1 then make them up round and flat1 greasing the upper side with lard and turning over one side4 ,when well risen the second time1 bake--,mrs4 ,i4 ,,twist4 ,from the dough of loaf bread or ,french rolls1 reserve enough to make two long strips or rolls1 say1 fifteen inches long and one inch in diameter4 ,rub lard well between the hands before handling and shaping these strips4 ,pinch the two ends so as to make them stick together4 ,twist them1 pressing the other ends together to prevent unrolling4--,mrs4 ,s4 ,t4 ,,pockets4 #a quart of flour4 #d eggs4 #a cup of butter4 #a cup of yeast4 #a large ,irish potato1 boiled and mashed into the flour4 ,add the yeast1 butter and eggs1 after mashing the potato in the flour4 ,knead all together and set to rise4 ,,sally-,,lunn4 #a quart of flour4 #a teaspoonful of salt4 #a tablespoonful of white sugar4 ,rub in a heaping tablespoonful of butter and lard in equal parts1 then rub in an ,irish potato1 mashed fine4 ,half a teacup of yeast4 #c eggs well beaten4 ,make up the dough to the consistency of light bread dough1 with warm water in winter1 and cold in summer4 ,knead half an hour4 ,when it has risen light1 handle lightly1 put into a cake-mould and bake without a second kneading4--,mrs4 ,s4 ,t4 ,another ,recipe for ,sally-,lunn4 #a quart of flour4 #a tablespoonful of yeast4 #d eggs well beaten4 #b oz4 of butter or lard4 #a pint of milk4 ,set it to rise in the pan in which it is to be baked4--,mrs4 ,a4 ,c4 ,another ,recipe for ,sally-,lunn4 #c pints of flour4 #a tablespoonful of butter and the same of lard4 #c eggs4 #a light teacup of yeast4 #b large tablespoonfuls of sugar4 ,use as much milk in mixing as will make a soft dough4 ,work this well1 as it gets only one working4 ,then grease it1 put it in a greased pan1 and set it in a warm place to rise4 ,bake about an hour4--,mrs4 ,dr4 ,t4 ,recipe for the ,same4 #a quart of flour4 #c tablespoonfuls of yeast4 #c eggs4 #a saltspoonful of salt4 ,butter the size of an egg4 ,make up with new milk into a tolerably stiff batter4 ,set it to rise and when risen pour into a mould and set to rise again1 as light bread4 ,bake quickly4--,mrs4 ,l4 ,,quick ,,sally-,,lunn4 #a quart of flour4 ,half cup of butter4 #b eggs4 #b cups of milk4 ,two teaspoonfuls of cream of tartar4 #a teaspoonful of soda4 #b tablespoonfuls of sugar4 #a saltspoonful of salt4 ,bake fifteen minutes4--,mrs4 ,dr4 ,s4 ,,muffins4 #a quart of flour4 #f eggs1 beaten very light4 #b tablespoonfuls of butter4 #b tablespoonfuls of yeast4--,mrs4 ,dr4 ,e4 ,,sweet ,,spring ,,muffins4 ,sift three good pints of flour4 ,beat well six eggs1 leaving out one and a half of the whites4 ,then beat into them as much flour as they will take in2 then add milk and flour alternately 7beating all the while7 till all the flour is used4 ,add five tablespoonfuls of yeast1 and when this batter is well beaten1 stir into it two ounces of melted butter1 cooled but liquid4 ,the batter must be as stiff as can be beaten with an iron spoon4 ,bake in a hot oven4--,mrs4 ,l4 ,,salt ,,sulphur ,,muffins4 ,work together1 about twelve o'clock in the day1 one pint of yeast1 half a pint of water1 six eggs1 one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers4 ,after the dough is risen1 make it out in biscuit and allow half an hour or more for them to rise before baking4--,mrs4 ,l4 ,,superior ,,muffins4 #a quart of flour4 #a teaspoonful of salt4 #a tablespoonful of white sugar4 ,rub in one heaping tablespoonful of butter and lard mixed1 and one tablespoonful of ,irish potato1 mashed free from lumps4 ,pour in three well beaten eggs and a half teacup of yeast4 ,make into a soft dough with warm water in winter and cold in summer4 ,knead well for half an hour4 ,set to rise where it will be milk-warm1 in winter1 and cool in summer4 ,if wanted for an eight o'clock winter breakfast1 make up at eight o'clock the night before4 ,at six o'clock in the morning1 make out into round balls 7without kneading again71 and drop into snow-ball moulds that have been well greased4 ,take care also to grease the hands and pass them over the tops of the muffins4 ,set them in a warm place for two hours and then bake4 ,these are the best muffins ,i ever ate4--,mrs4 ,s4 ,t4 ,,parker ,,house ,,muffins4 ,boil one quart of milk4 ,when nearly cool stir in one quart sifted flour1 one teaspoonful salt1 one half cup of yeast4 ,then stir in three well beaten eggs4 ,let it rise in a warm place in winter and a cool one in summer1 eight or ten hours4 ,when risen light1 stir in one tablespoonful melted butter and bake in iron muffin moulds4--,mrs4 ,w4 ,h4 ,m4 ,,muffins4 #a quart of flour4 #a pint milk4 #c eggs4 #a heaping tablespoonful lard4 #a butter4 cup yeast4 #a teaspoonful sugar4 ,mix and beat till perfectly light4--,mrs4 ,w4 ,s4 ,another ,recipe for ,muffins4 ,one quart of milk1 one dozen eggs1 one pound of butter4 ,beat the butter and yolks together4 ,beat the whites to a stiff froth4 ,make the batter the consistency of pound cake1 and bake in snow-ball cups as soon as made4--,mrs4 ,c4 ,w4 ,b4 ,,muffin ,,bread4 #c pints of flour4 #d eggs4 #a pint of milk4 #a large tablespoonful of butter4 #a gill of yeast4 ,a little salt4 ,make up at night4 ,this makes two loaves4--,mrs4 ,a4 ,f4 ,,soda ,,muffins4 #a quart of flour4 #b eggs4 #c teaspoonfuls of cream of tartar4 #a teaspoonful of soda4 ,add enough buttermilk to make a stiff batter1 and bake immediately4 ,,white ,,egg ,,muffins4 #a pint of flour4 ,whites of #h eggs1 beaten to a stiff froth4 ,add enough milk to make it into a thin batter4 ,put in a little salt4 ,very nice4--,mrs4 ,c4 ,c4 ,mc,p4 ,,cream ,,muffins4 ,beat the whites and yolks of four eggs separately4 ,when well beaten1 mix them and add to them a half pint of cream1 a lump of melted butter half the size of an egg4 ,then mix in slowly one pint of flour and bake it quickly1 in small tins1 without any further beating4 ,a delicious breakfast bread4--,mrs4 ,mc,g41 ,ala4 ,miscellaneous ,yeast ,breads4 ,,bunns4 #a pint of potato yeast4 #d ounces of sugar4 #d ounces of butter4 #a egg and as much flour as will make a soft dough4 ,make as ,sally-,lunn and bake in rolls4--,mrs4 ,dr4 ,s4 ,,cottage ,,loaf4 #a quart of flour4 #a tablespoonful of sugar4 #a tablespoonful of butter4 #a tablespoonful of yeast4 #b eggs1 and a little salt4 ,make up at night for breakfast1 mixing it with water4 ,bake in a quart tin pan4--,mrs4 ,a4 ,b4 ,,potato ,,bread4 #a quart of flour4 #d eggs4 #d good sized ,irish potatoes1 boiled1 mashed and strained through a colander4 #b ounces of butter4 ,as much yeast as is needed to make it rise4 ,to be made up with water1 not so stiff as light bread dough4 ,bake in a loaf or rolls4--,mrs4 ,j4 ,h4 ,f4 ,,old ,,maids4 ,made at night like common light bread4 ,roll out the size of saucers in the morning1 for the second rising4 ,bake on a hoe1 turning over as a hoe cake4 ,then toast the sides1 in front of a fire4 ,a very nice1 old-fashioned bread4--,mrs4 ,dr4 ,e4 ,,graham ,,bread4 ,the night before baking1 make a sponge of white flour1 using half new milk and half cold water1 with a teacup two thirds full of home-made yeast4 ,in the morning1 put four tablespoonfuls of this sponge in a separate dish1 adding three tablespoonfuls of molasses1 a little milk or water1 and stirring in as much ,graham flour as you can with a spoon4 ,then let it rise and mould the same as white bread4 ,,brown ,,bread4 ,one quart of light bread sponge1 one-half teacup of molasses4 ,stir into the above1 with a large spoon1 unbolted wheat meal1 until it is a stiff dough4 ,grease a deep pan1 put the mixture in2 when light1 put the pan over a kettle of hot water 7the bread well covered71 and steam for half an hour4 ,then put in the oven and bake until done4 ,especially good for dyspeptics4--,mrs4 ,d4 ,cone4 ,,box ,,bread4 ,one quart of flour1 one teacup of yeast1 one teacup of melted lard or butter1 four eggs1 one teaspoonful of salt4 ,let it rise as light bread1 and1 when risen1 make it into square rolls1 without working it a second time4 ,let it rise again and then bake it4--,mrs4 ,r4 ,e4 ,w4 ,,rusks4 #a cup of yeast4 #a cup of sugar4 #a cup of cream4 #d eggs4 ,enough flour to make a batter1 mixed with the other ingredients4 ,let it rise2 then add enough flour to make rolls1 and also add a teacup of lard and butter mixed4 ,bake as rolls after they have risen4--,mrs4 ,h4 ,,egg ,,rusks4 ,melt three ounces of butter in a pint of milk4 ,beat six eggs into one-fourth of a pound of sugar4 ,mix these ingredients with enough flour to make a batter1 adding a gill of yeast and half a teaspoonful of salt4 ,when light1 add flour to make a dough stiff enough to mould4 ,make into small cakes and let them rise in a warm place while the oven is heating4--,mrs4 ,dr4 ,s4 ,,german ,,rusks4 #a quart of flour4 #b eggs4 #b cups of sugar4 #b cups of lard and butter mixed4 #b cups of potato yeast4 #b cups of milk4 #a nutmeg4 ,put all the ingredients in the middle of the flour1 work well together and set to rise as loaf bread4 ,wash the rolls over with butter and sugar4--,mrs4 ,c4 ,l4 ,t4 ,,french ,,biscuit4 #a quart of flour4 #a teaspoonful of salt4 ,rub in one tablespoonful of butter and lard mixed4 ,pour in half a teacup of yeast1 two well beaten eggs1 and enough water to make a soft dough4 ,knead half an hour4 ,then set to rise2 when well risen1 roll out1 without kneading again4 ,handle lightly1 first greasing the hands with butter4 ,cut with a biscuit cutter1 greasing one biscuit and placing another on it4 ,set to rise a second time before baking4--,mrs4 ,s4 ,t4 ,,vanity ,,biscuit4 ,one pint of flour1 one of milk1 three eggs beaten well together4 ,bake in cups4--,miss ,d4 ,,beaten ,,biscuit4 ,one quart of flour1 lard the size of a hen's egg1 one teaspoonful of salt4 ,make into a moderately stiff dough with sweet milk4 ,beat for half an hour4 ,make out with the hand or cut with the biscuit cutter4 ,stick with a fork and bake in a hot oven1 yet not sufficiently hot to blister the biscuit4--,mrs4 ,s4 ,t4 ,another ,recipe for ,beaten ,biscuit4 #a quart of flour4 #a teaspoonful of salt4 #a egg4 #a tablespoonful of butter and the same of lard4 ,mix up these ingredients with skimmed milk1 work them well together and beat fifteen minutes4 ,stick with a fork and bake quickly4--,mrs4 ,e4 ,b4 ,,soda ,,biscuit4 #a quart of flour4 #a heaping teaspoonful of cream of tartar1 the same of soda1 and the same of salt4 ,sift these together1 then rub in a tablespoonful of lard and make up the dough with milk and water4--,mrs4 ,e4 ,b4 ,,cream ,,biscuit4 #a quart of sifted flour4 ,four teaspoonfuls of cream of tartar and two teaspoonfuls of fine table salt1 which must be well diffused through the flour4 ,then add two ounces of fresh1 good butter4 ,take one pint of pure1 sweet cream1 put in it two even teaspoonfuls of soda and then add it to the flour4 ,the dough ought to be very soft2 but should it be too soft1 add a little more flour4 ,work it well1 roll it out half an inch thick1 cut with a biscuit cutter and bake in a quick oven five minutes4--,mrs4 ,j4 ,h4 ,f4 ,,excellent ,,light ,,biscuit4 ,boil four large ,irish potatoes4 ,while hot1 mash them with a piece of lard the size of an egg4 ,add one teacup of milk and one of yeast4 ,stir in enough flour to make a good batter and set it to rise4 ,it will take about two quarts of flour4 ,when light1 make up the dough4 ,you generally have to add more water or milk4 ,roll thick1 let them rise slowly1 but bake them quickly4--,mrs4 ,m4 ,g4 ,h4 ,,light ,,biscuit4 ,two quarts flour1 one large tablespoonful lard1 and the same of butter4 ,salt to the taste4 ,one teaspoonful soda and enough buttermilk to make a soft dough4 ,bake quickly4--,mrs4 ,dr4 ,s4 ,,thick ,,biscuit4 ,one quart flour1 one large tablespoonful lard and butter mixed1 one teaspoonful salt1 enough morning's milk to make a stiff dough4 ,work well and beat with a rolling-pin or iron pestle1 at least half an hour4 ,make into small biscuit and bake in a quick oven4 ,this will make sixteen biscuit4--,mrs4 ,m4 ,a4 ,p4 ,,thin ,,biscuit ,,or ,,crackers4 ,one quart of flour1 one tablespoonful lard and butter mixed1 a little salt4 ,make a stiff paste with water4 ,beat the dough till it blisters4 ,roll thin1 stick1 and bake quickly4--,mrs4 ,a4 ,c4 ,,soda ,,crackers4 #a quart of flour4 #a tablespoonful of lard and butter mixed4 #a egg2 a little salt4 #a teaspoonful of soda1 sifted into the flour4 ,make a stiff paste with buttermilk1 beat until light1 roll tolerably thin1 cut in squares1 prick1 and bake quickly4--,mrs4 ,a4 ,c4 ,,huntsville ,,crackers4 ,take a lump of risen dough1 as large as your double fist1 a heaping teaspoonful of loaf sugar1 beaten with the yolk of an egg4 ,mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard1 a tablespoonful of soda1 dissolved in a cup of cream4 ,beat a long time1 stirring in flour all the while1 till quite stiff4 ,roll out1 cut in square cakes and bake in a brisk oven4--,miss ,e4 ,p4 ,,water ,,crackers4 #a lb4 of flour4 #a teaspoonful of salt and the same of soda4 #a tablespoonful of lard4 ,make up with sweet milk1 beat well1 roll thin1 and bake quickly4 ,,wafers4 #a quart flour4 ,yolk of one egg4 #a heaping tablespoonful lard4 ,a little salt4 ,mix with milk1 as stiff as you would for biscuit4 ,beat well with the biscuit beater1 roll out thin and put in the wafer irons4 ,put in the fire and bake4--,mrs4 ,w4 ,s4 ,,nun',s ,,puffs4 ,boil one pint of milk with half a pound of butter4 ,stir them into three-quarters of a pound of flour and let them cool4 ,then add nine eggs1 yolks and whites to be beaten separately1 and whites to be added last4 ,fill cups or tins half full and bake4 ,when done1 sprinkle with white sugar while hot4 ,very nice for tea4--,mrs4 ,a4 ,d4 ,miscellaneous ,flour ,breads4 ,,lapland ,,bread4 #a quart of flour4 #a quart of cream4 #a teaspoonful of salt4 ,twelve eggs 7whites and yolks beaten separately and very light74 ,put the whites in the batter the last thing1 beat very light1 bake in a quick oven1 in small tins1 which must be perfectly dry and sprinkled with a little flour before being greased4 ,a delicious bread4--,mrs4 ,dr4 ,j4 ,a ,plainer ,recipe for the ,same4 #a pint of flour4 #a pint of milk4 #b eggs4 ,beat the eggs well and stir in the flour and milk4 ,bake in little pans4 ,,new ,,bread4 #a quart of flour4 #a dessertspoonful of lard and the same of butter4 #a teaspoonful of soda4 ,work the lard and butter in the flour1 and sprinkle in the soda1 with salt to taste4 ,mix with buttermilk or clabber to the consistency of biscuit4 ,roll it round to the size of a teaplate4 ,made just before eating4--,mrs4 ,f4 ,,henrietta ,,bread4 #a pint of flour4 #a pint of sweet milk4 #b eggs1 beaten separately4 #a tablespoonful of lard or butter4 ,make the consistency of poor man's pudding4 ,bake in cups4--,mrs4 ,k4 ,,jenny ,,lind ,,bread4 #a quart of sifted flour4 ,a lump of butter the size of an egg4 #b teacups of milk4 #d eggs4 #a teaspoonfuls of soda4 #b teaspoonfuls of cream of tartar4 ,bake twenty minutes4--,mrs4 ,l4 ,,lunch ,,bread4 #a pint of flour4 #a tablespoonful of butter4 #c tablespoonfuls of sugar4 #a teaspoonful of soda4 #b teaspoonfuls cream of tartar4 #b eggs4 #a cup of milk and a little salt4 ,bake in a flat pan in a quick oven4 ,to be eaten hot with butter4--,mrs4 ,i4 ,h4 ,,breakfast ,,puffs4 ,one tumbler of flour1 one tumbler of milk1 and one egg4 ,beat the yolk and milk together1 then add the flour1 and lastly the white of the egg4 ,bake a few minutes in a hot oven4--,mrs4 ,i4 ,h4 ,another ,recipe for the ,same4 ,take two eggs well beaten and stir into a pint of milk2 add a little salt1 two spoonfuls of melted butter1 one and one-half pints of flour4 ,stir thoroughly1 so as to avoid lumps4 ,grease the cups in which you pour the batter1 and fill them two-thirds full4 ,,salt-,,risen ,,bread4 ,make into a thin batter3 #a pint of flour4 #a tablespoonful of corn meal4 ,half-teaspoonful salt4 ,set in a warm place to rise4 ,after it has risen1 pour into it two quarts of flour1 with sufficient warm water to make up a loaf of bread4 ,work it well1 set it to rise again1 and when risen sufficiently1 bake it4--,mrs4 ,t4 ,l4 ,j4 ,another ,recipe for the ,same4 ,into a pitcher1 put one teacup of milk fresh from the cow1 two teacups of boiling water1 one tablespoonful of sugar1 one teaspoonful of salt4 ,into this stir thoroughly a little less than a quart of flour4 ,set the pitcher in a kettle of moderately warm water and keep it at a uniform temperature4 ,keep a towel fastened over the mouth of the pitcher4 ,set the kettle in front of the fire to keep the water warm4 ,let it stand three hours1 then beat it up well1 after which do not interrupt it4 ,if in two hours it does not begin to rise1 put in a large slice of apple4 ,as soon as it rises sufficiently1 have ready two quarts of flour1 half a tablespoonful of lard and more salt1 and make up immediately4 ,should there not be yeast enough1 use warm water4 ,put into an oven and set before a slow fire to rise1 after which bake slowly4 ,the yeast must be made up at seven o'clock in the morning4--,miss ,n4 ,c4 ,a4 ,,waffles4 #a pint milk4 #c tablespoonfuls flour4 #a tablespoonful corn meal4 #a tablespoonful melted butter4 #a light teaspoonful salt4 ,three eggs1 beaten separately1 the whites added last4 ,to have good waffles1 the batter must be made thin4 ,add another egg and a teacup of boiled rice to the above ingredients1 if you wish to make rice waffles4--,mrs4 ,s4 ,t4 ,,waffles4 #a quart of flour4 #a quart of sour cream 7or buttermilk1 if you have no cream74 #f eggs4 #a teaspoonful of soda4 ,half a tablespoonful of melted lard1 poured in after the batter is mixed4 ,this may be baked as flannel cakes or muffins4--,mrs4 ,h4 ,d4 ,another ,recipe for ,waffles4 #a quart of flour4 #f eggs beaten very light1 #a pint of new milk4 #b teaspoonfuls of salt4 #c tablespoonfuls of yeast4 ,set it to rise at night1 and stir with a spoon1 in the morning1 just before baking4 ,when you want them for tea1 make them up in the morning1 in winter1 or directly after dinner1 in summer4--,mrs4 ,dr4 ,j4 ,,soda ,,waffles4 #a pint of flour4 #a pint of milk4 #a teaspoonful of soda1 dissolved in the milk4 #b teaspoonfuls of cream of tartar1 mixed in the flour4 #b eggs4 #a tablespoonful of butter4 ,beat up and bake quickly4 ,another ,recipe for ,waffles4 #a quart of flour1 with a kitchen-spoonful of corn meal added4 #c eggs beaten separately4 #a quart of milk4 #a teacup of water4 #a teaspoonful of salt4 ,lump of butter large as a walnut1 melted and poured in4 ,bake in hot irons4 ,one secret of having good waffles is to have the batter thin4--,miss ,r4 ,s4 ,,superior ,,rice ,,waffles4 #a quart flour4 #c eggs4 #a cup boiled rice1 beaten into the flour4 #a light teaspoonful soda4 ,make into a batter with buttermilk4 ,bake quickly in waffle irons4 ,batter made as above and baked on a griddle makes excellent breakfast cakes4--,mrs4 ,d4 ,b4 ,k4 ,,rice ,,waffles4 #a pint of flour4 #a pint of new milk4 ,the yolks of three eggs4 ,lump of butter the size of an egg4 ,half teacup of boiled rice4 ,a pinch of salt and a pinch of soda1 sprinkled in the flour and sifted with it4 ,beat well4--,mrs4 ,f4 ,another ,recipe for the ,same4 ,two gills of rice1 mixed with three ounces of butter1 three eggs1 three gills of flour1 a little salt1 and cream enough to make the batter4 ,beat till very light4--,mrs4 ,dr4 ,s4 ,,mush ,,waffles4 ,with one pint of milk1 make corn mush4 ,when cool1 add a tablespoonful of butter1 a little salt1 and thicken with flour to a stiff batter4 ,bake quickly in irons4--,mrs4 ,c4 ,l4 ,t4 ,,breakfast ,,cakes4 ,in the morning take the dough of a pint of flour4 ,beat two eggs light and mix them with a half pint of milk1 then add these ingredients to the dough1 let it stand an hour to rise1 and then bake as buckwheat cakes4--,mrs4 ,dr4 ,j4 ,,madison ,,cakes4 ,two pounds of flour1 two eggs1 two ounces of lard1 three tablespoonfuls of yeast4 ,make up with new milk1 the consistency of roll dough1 at night4 ,flour the biscuit board and roll out the dough in the morning about three quarters of an inch thick1 cutting the cakes with a dredging-box top4 ,let them rise1 covered with a cloth1 till fifteen minutes before breakfast4--,mrs4 ,l4 ,,orange ,,cakes4 #a quart of flour4 #a teacup of butter4 #d eggs4 #a tablespoonful of yeast4 ,make into a stiff batter with milk1 the over-night4 ,next morning1 add a teacup of ,indian meal4 ,beat well and put in cups to rise before baking4--,mrs4 ,a4 ,c4 ,,velvet ,,cakes4 #a quart of flour4 #a quart of milk4 #a tablespoonful of yeast4 #a tablespoonful of melted butter4 #c eggs4 ,bake in muffin rings4--,mrs4 ,a4 ,c4 ,,flannel ,,cakes4 #a quart of flour4 #a pint of meal4 #a teacup of milk4 #a teacup of yeast4 #c eggs4 #b teaspoonfuls of salt4 ,beat well together and let it rise till usual time in a warm place4 ,excellent4--,mrs4 ,w4 ,b4 ,another ,recipe for ,flannel ,cakes4 #a quart of flour4 #b eggs4 #a pint boiled milk 7used cold74 #b teaspoonfuls of salt4 #c tablespoonfuls of yeast 7added after the other ingredients have been mixed74 ,beat light1 and set to rise till morning4 ,bake on a griddle4--,mrs4 ,dr4 ,j4 ,another ,recipe for the ,same4 #d eggs4 #a quart of milk4 ,half teacup of butter or lard4 #b tablespoonfuls of yeast4 #a teaspoonful of salt4 ,flour to make the batter like pound cake4--,mrs4 ,s4 ,,buckwheat ,,cakes4 #a quart buckwheat flour4 #a pint sifted corn meal4 ,half teacup of yeast4 #a teaspoonful of salt4 ,enough water to make a stiff batter4 ,after rising1 stir in a half teacup of butter or lard4 ,let it rise a second time1 grease the griddle1 dip the spoon in lightly1 and cook quickly4--,mrs4 ,p4 ,w4 ,another ,recipe for ,buckwheat ,cakes4 #a pint of buckwheat flour4 #a tablespoonful of meal4 #a tablespoonful of yeast4 #a teaspoonful of salt4 ,make up with water the over-night1 and beat till it bubbles4 ,in the morning beat again1 and just before baking stir in a pinch of soda dissolved in milk or water4--,mrs4 ,col4 ,w4 ,,buckwheat ,,cakes4 #a quart buckwheat flour4 #a pint wheat flour4 teacup yeast4 ,a pinch of salt4 ,make into a batter with warm water4 ,set to rise4 ,thin the batter with a cup of milk 7to make them brown well74 ,add a pinch of soda and bake quickly on a griddle4 ,butter and send to the table hot4--,mrs4 ,d4 ,b4 ,k4 ,another ,recipe for the ,same4 #a pint buckwheat4 pint sifted meal4 #b teaspoonfuls of salt4 #d tablespoonfuls of yeast4 #a pint lukewarm water4 ,beat well and set to rise till morning4--,mrs4 ,dr4 ,j4 ,,cream ,,cakes4 #a pint of flour4 #a pint of cream 7or milk74 #b eggs1 well beaten4 ,lump of butter size of an egg4 ,put the milk and butter on the fire till it boils4 ,mix and bake quickly in pans4 ,salt to taste4 ,another ,recipe for ,cream ,cakes4 #a quart of cream 7sour is preferable74 #d eggs4 #a teaspoonful of soda4 #a teaspoonful of salt4 ,flour for a thick batter4--,mrs4 ,g4 ,another ,recipe for the ,same4 #a quart of flour4 #c eggs4 #a tablespoonful of lard4 #a pint of cream4 #a teaspoonful of salt4 ,bake in tins4--,mrs4 ,a4 ,c4 ,,boston ,,cream ,,cakes4 #b cups of flour4 #b cups of water4 #a cup of butter4 #e eggs4 ,boil the butter and water together1 stir in the flour while boiling2 after it is cool1 add the eggs1 well beaten4 ,put a large spoonful in muffin rings1 and bake twenty minutes in a hot oven4 ,the cream for them is made as follows3 ,put over the fire one cup of milk and not quite a cup of sugar1 one egg1 mixed with three teaspoonfuls of corn starch and one tablespoonful of butter4 ,boil a few moments only4 ,when cool1 add vanilla to the taste4 ,open the cakes and fill them with this cream4--,m4 ,h4 ,k4 ,,buttermilk ,,cakes4 #a quart of flour4 #b eggs1 well beaten4 #a pint of buttermilk4 #a teaspoonful of salt4 ,beat very light1 after mixing the ingredients4 ,just before baking1 stir in a little soda1 mixed in a little of the buttermilk4 ,bake on a griddle1 free from grease4--,mrs4 ,l4 ,,sour ,,milk ,,cakes4 #a pint sour milk4 #a pint flour4 ,butter size of a small egg4 #a tablespoonful of sugar4 #a saltspoonful of salt4 ,half teaspoonful of soda4 ,bake in hot and well greased iron clads4 ,,farina ,,cakes4 ,melt together one pint of milk and one tablespoonful of butter4 ,then add four tablespoonfuls of farina and boil till quite thick4 ,set aside to cool4 ,when ready to bake1 add three well beaten eggs1 a few spoonfuls of flour1 and salt to your taste4--,mrs4 ,s4 ,,rice ,,cakes4 ,put one pound of rice in soak the over-night4 ,boil very soft in the morning1 drain the water from it and mix with it1 while hot1 a quarter of a pound of butter4 ,after it has cooled1 add to it one quart of milk1 a little salt1 and six eggs4 ,sift over it and stir into it gradually a half pound of flour4 ,beat the whole well and bake on a griddle like other batter cakes4--,mrs4 ,w4 ,another ,recipe for ,rice ,cakes4 ,one cup of cold boiled rice1 rubbed in a quart of milk1 one pint of flour1 a teaspoonful of salt1 two eggs beaten light4 ,beat all till free from lumps4 ,bake as soon as made1 on a well greased griddle4 ,,batter ,,cakes4 ,two eggs beaten separately4 ,pour into the yolks a pint of buttermilk1 then put in two handfuls of meal and one of flour1 then the whites of the eggs1 half a teaspoonful of soda and a little salt4 ,fry with very little grease1 or with egg shells4 ,put two spoonfuls of batter to a cake4--,mrs4 ,c4 ,l4 ,t4 ,another ,recipe for ,batter ,cakes4 #a quart of flour4 #a pint of meal4 #a teaspoonful of soda4 #a teaspoonful of salt4 #c eggs4 ,make up with buttermilk4--,mrs4 ,dr4 ,j4 ,batter ,cakes made of ,stale ,bread4 ,put a loaf of stale bread to stand all day in a pint of milk4 ,just before tea add three eggs and one large spoonful of butter4 ,if too thin1 add a little flour4--,mrs4 ,r4 ,old ,virginia ,batter ,cakes4 ,beat two eggs very light in a bowl4 ,add one teacup of clabber1 one of water1 one of corn meal1 a teacup of flour1 one-half teaspoonful of salt4 ,just before baking1 sift in half a teaspoonful of soda and stir well4 ,it is better to grease the griddle with fat bacon than with lard4 ,the above proportions will make enough batter cakes for two or three persons4--,mrs4 ,s4 ,t4 ,another ,recipe for the ,same4 #a quart sweet milk4 #a heaping pint corn meal4 #d eggs4 #a teaspoonful of salt4 ,half teaspoonful of soda4 #a tablespoonful of warmed butter or fresh lard4 ,break the eggs1 whites and yolks together1 beat slightly1 then add the milk1 stir in the meal and beat until it looks light4 ,bake on a griddle4--,mrs4 ,j4 ,p4 ,cheap ,recipe for ,batter ,cakes4 #a pint of sour milk4 #a teaspoonful of soda4 #a tablespoonful of flour4 ,enough meal to make a good batter4 ,bake on a hoe4--,miss ,e4 ,p4 ,,indian ,,griddle ,,cakes4 #a quart of sour milk4 #a large tablespoonful of butter1 melted after measuring4 #b eggs4 #a teaspoonful of soda4 ,half a teaspoonful of salt4 ,make a thin batter1 with two-thirds ,indian meal1 and one-third flour4 ,a small bag made of coarse but thin linen or cotton1 and filled with common salt1 is much better to rub over the griddle than lard1 when cakes are to be fried or baked4 ,,batter ,,bread4 ,break two eggs into a bowl4 ,beat to a stiff froth4 ,pour in one teacup of clabber or butter-milk1 one of water1 one of corn meal1 one of flour1 half teaspoonful of salt1 a heaping teaspoonful of butter melted4 ,beat all well together4 ,have already heated on the stove or range1 iron-clad muffin moulds 7eight or ten in a group74 ,grease them well with a clean rag1 dipped in lard4 ,fill each one nearly full with the batter1 first sifting in half a teaspoonful soda4 ,set in a hot oven and bake a nice brown4 ,oblong shapes are the nicest4 ,if preferred1 sweet milk may be used instead of sour milk and water4 ,in this case add another egg and dispense with the soda4--,mrs4 ,s4 ,t4 ,,batter ,,bread4 ,four cups of meal1 two cups sweet milk1 four eggs1 two tablespoonfuls flour1 one tablespoonful lard1 one teaspoonful salt1 half teaspoonful soda4--,mrs4 ,f4 ,,batter ,,bread4 ,one cup meal1 one cup sweet milk1 one cup butter-milk1 two eggs1 one tablespoonful butter1 one tablespoonful flour1 half teaspoonful of salt1 and same of soda4 ,bake in cups4--,mrs4 ,g4 ,,corn ,,muffins4 #c eggs1 beaten light4 #a pint of buttermilk 7if very sour1 use less74 #a teacup of cream or milk4 #a small teaspoonful of soda4 ,lard or butter size of an egg4 ,meal enough to make the batter of the consistency of pound-cake batter4--,mrs4 ,i4 ,,corn ,,meal ,,waffles4 ,one pint of corn meal scalded4 ,while hot add to it1 two tablespoonfuls of lard or butter1 three well beaten eggs1 a cup of boiled rice1 a pint of flour1 a teaspoonful of salt4 ,thin to the proper consistency with milk4--,mrs4 ,dr4 ,s4 ,,st4 ,,nicholas' ,,pone4 #a quart of meal4 #a quart of milk4 #d eggs4 #a tablespoonful of melted butter4 #a teaspoonful of salt4 #b teaspoonfuls cream of tartar4 #a teaspoonful of soda4--,mrs4 ,c4 ,c4 ,,grit ,,or ,,hominy ,,bread4 #b eggs1 beaten separately4 #a pint of milk4 ,small piece of butter4 ,add enough meal and hominy to make a batter1 and bake quickly4--,mrs4 ,c4 ,l4 ,t4 ,,hominy ,,bread4 ,mix with two teacups of hot hominy a very large spoonful of butter4 ,beat two eggs very light and stir into the hominy4 ,next add a pint of milk1 gradually stirring it in4 ,lastly1 add half a pint of corn meal4 ,the batter should be of the consistency of rich boiled custard4 ,if thicker1 add a little more milk4 ,bake with a good deal of heat at the bottom1 but not so much at the top4 ,bake in a deep pan1 allowing space for rising4 ,when done1 it looks like a baked batter pudding4--,mrs4 ,f4 ,d4 ,,corn ,,cake4 #a pint of corn meal4 #a pint of sweet milk4 #b eggs4 #a tablespoonful of butter4 #b tablespoonfuls of flour4 #a teaspoonful of salt4 ,boil the milk and pour it over the meal1 flour1 and butter4 ,beat light4 ,when cool1 add eggs well beaten4 ,bake in a buttered pan4--,mrs4 ,g4 ,w4 ,p4 ,,mush ,,bread4 ,make a thin mush of corn meal and milk 7or hot water1 if milk is scarce74 ,cook till perfectly done1 stirring all the time to keep it smooth4 ,then add a good lump of butter2 and1 after it cools a little1 two eggs1 one at a time4 ,beat in a very small pinch of soda and a little salt4 ,butter a yellow dish and bake slowly till brown4--,mrs4 ,c4 ,l4 ,t4 ,,light ,,corn ,,bread4 ,pour one quart of boiled milk over one pint of corn meal4 ,add a teaspoonful of salt1 a teaspoonful of cream of tartar1 half teaspoonful of soda1 three well beaten eggs1 four tablespoonfuls of flour1 a little butter4--,miss ,e4 ,p4 ,,soft ,,egg ,,bread4 #a quart of milk4 ,half pint of meal4 #c eggs4 ,large spoonful of butter4 ,make in a pudding dish4 ,rice is an improvement to the above4--,mrs4 ,p4 ,,old-,,fashioned ,,egg ,,bread4 #a pint of meal4 #c eggs well beaten4 #a teaspoonful of salt4 #a tablespoonful melted butter4 ,add enough sweet milk to make a rather thin batter4 ,bake quickly4--,mrs4 ,s4 ,t4 ,another ,recipe for ,egg ,bread4 #a quart of milk4 #c eggs4 #a tablespoonful of butter4 #a pint of corn meal4 #a teaspoonful of salt4 ,beat the eggs very light and add to the other ingredients4 ,bake in a pan or dish4 ,add a little soda dissolved in milk1 if you desire it4--,mrs4 ,i4 ,h4 ,,indian ,,bread4 ,beat two eggs very light1 mix alternately with them one pint of sour milk or buttermilk1 and one pint of fine corn meal4 ,melt one tablespoonful of butter1 and add to the mixture4 ,dissolve one teaspoonful of soda in a small portion of the milk1 and add to the other ingredients1 last of all4 ,beat hard and bake in a pan1 in a hot oven4 ,,rice ,,bread4 #a pint sweet milk4 #a teacup boiled rice4 #b teacups sifted corn meal1 teacup melted butter4 #c eggs1 beaten separately1 teaspoonful salt4 ,bake in a very hot oven1 using buttered iron muffin moulds4--,mrs4 ,s4 ,t4 ,,cracklin ,,bread4 ,take one quart sifted corn meal and a teacup of cracklins4 ,rub the latter in the meal as fine as you can4 ,add a teaspoonful of salt and make up with warm water into a stiff dough4 ,make into pones1 and eat hot4--,mrs4 ,p4 ,w4 ,,virginia ,,ash ,,cake4 ,add a teaspoonful of salt to a quart of sifted corn meal4 ,make up with water and knead well4 ,make into round1 flat cakes4 ,sweep a clean place on the hottest part of the hearth4 ,put the cake on it and cover it with hot wood ashes4 ,wash and wipe it dry1 before eating it4 ,sometimes a cabbage leaf is placed under it1 and one over it1 before baking1 in which case it need not be washed4--,mrs4 ,s4 ,t4 ,,plain ,,corn ,,bread4 #a pint sifted meal4 #a teaspoonful salt4 ,cold water sufficient to make a stiff dough4 ,work well with the hands1 pat out in long1 narrow pones1 six or seven inches long and as wide as the wrist4 ,bake quickly in a hot pan4--,mrs4 ,p4 ,w4 ,,coffee1 ,,tea1 ,,and ,,chocolate4 ,,to ,,toast ,,coffee4 ,wash and pick the coffee1 put it in a very large stove-pan in a hot oven4 ,stir often1 giving constant attention4 ,it must be toasted the darkest brown1 yet not one grain must be burned4 ,it should never be glazed1 as this destroys the aroma4 ,two pints of coffee become three pints after toasting4--,mrs4 ,s4 ,t4 ,,boiled ,,coffee4 ,to one quart of boiling water 7poured in after scalding the pot7 stir in three gills of coffee1 not ground too fine4 ,boil twenty minutes1 scraping from the sides and stirring occasionally4 ,five minutes before breakfast1 scrape from the spout1 pour out half a teacupful1 and return to the pot4 ,do this a second time4 ,set it with the side of the pot to the fire1 so that it will be just at the boiling point4 ,do not let it boil1 however4 ,serve in the same coffee-pot4 ,coffee should never be glazed4 ,have a liberal supply of thick1 sweet cream1 also of boiled milk1 to serve with the coffee4 ,if the members of the family drop in at intervals1 it is well to keep the coffee over a round iron weight1 heated just enough to keep the coffee hot1 without boiling it4 ,this answers better than a spirit lamp for keeping coffee hot4--,mrs4 ,s4 ,t4 ,,coffee4 ,take equal quantities of ,mocha1 ,java1 ,laguayra and ,rio coffee4 ,have the coffee roasted a chestnut brown4 ,to every twelve cups of coffee to be drawn1 use eighteen heaping tablespoons of the ground coffee4 ,have the water boiling hot1 scald the biggin or percolator1 put the ground coffee in the upper part1 then pour on some boiling water for it to draw--about two teacups if you are to make twelve cups of coffee4 ,let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee4 ,then add1 one by one1 the cups of boiling water required4 ,it will take ten minutes for the coffee to be ready for the table4 ,use the best white sugar1 and in winter let the milk stand twenty-four hours for the cream to rise4 ,use together with rich cream1 a cream jug of boiling sweet milk4--,mrs4 ,m4 ,c4 ,c4 ,coffee4 ,buy ,java and ,laguayra mixed1 two-thirds ,java and one-third ,laguayra1 which will give a delightful aroma to the ,java4 ,scald the pot4 ,then put in a teacup of coarsely ground coffee1 parched a light brown and mixed with cold water till it forms a paste1 to six cups of boiling water4 ,before you put in the boiling water1 add to the grounds one or more egg-shells or whites of eggs1 to keep it clear4 ,let it boil ten or fifteen minutes4 ,before taking it off the fire1 drop in about a teaspoonful of cold water1 which will settle all the floating grounds4--,mrs4 ,j4 ,p4 ,,dripped ,,or ,,filtered ,,coffee4 ,if one quart of coffee is desired1 grind three gills of coffee1 put it in the filterer and pour boiling water over it4 ,if not sufficiently strong1 pour out and return to the filterer4 ,then set on the fire and boil up1 taking from the fire immediately4--,mrs4 ,s4 ,t4 ,,dripped ,,coffee4 ,one-half pint ,java coffee ground and put in the dripper4 ,pour over it two and one-half pints boiling water4 ,if not strong enough1 pass through the dripper a second time4--,mrs4 ,j4 ,r4 ,mc,d4 ,,caf ,,au ,,lait4 #a cup ,german chiccory4 #b cups ground coffee4 ,put in three pints boiling water with a pinch of isinglass1 boil five minutes and allow it to settle1 or1 if made in a percolator it will be better4 ,use three-quarters of a cup boiling milk and one-quarter of strong coffee1 with sugar to suit the taste4--,mrs4 ,j4 ,w4 ,s4 ,,green ,,tea4 ,scald the teapot1 and add one-half pint boiling water to two teaspoonfuls of the best green tea4 ,set it where it will keep hot1 but not boil4 ,when it has drawn fifteen or twenty minutes1 add boiling water till it has the strength desired4--,mrs4 ,j4 ,r4 ,mc,d4 ,green ,tea4 ,scald the teapot4 ,if you wish a pint of tea1 put in one heaping teaspoonful tea after putting in a pint boiling water4 ,set this where it will keep hot1 but not quite boil4--,mrs4 ,s4 ,t4 ,a good ,cup of ,green ,tea4 ,before putting in any water1 set the teapot with the tea in it before the fire and let it get thoroughly hot4 ,then fill the pot with boiling water and let it stand five minutes4--,mrs4 ,m4 ,e4 ,l4 ,w4 ,,black ,,tea4 ,if you wish a quart of tea1 put that quantity of boiling water into the teapot1 after scalding it4 ,add four teaspoonfuls of tea4 ,boil twenty minutes4 ,it is a great improvement to put in a little green tea4--,mrs4 ,s4 ,t4 ,black ,tea4 ,add one and one-half pint boiling water to a half-teacupful of the best black tea4 ,boil gently for ten or fifteen minutes4 ,if too strong1 weaken with boiling water4--,mrs4 ,j4 ,r4 ,mc,d4 ,,iced ,,tea4 ,after scalding the teapot1 put into it one quart of boiling water and two teaspoonfuls green tea4 ,if wanted for supper1 do this at breakfast4 ,at dinner time1 strain1 without stirring1 through a tea-strainer into a pitcher4 ,let it stand till tea time and then pour into decanters1 leaving the sediment in the bottom of the pitcher4 ,fill the goblets with ice1 put two teaspoonfuls granulated sugar in each1 and pour the tea over the ice and sugar4 ,a squeeze of lemon will make this delicious and healthful1 as it will correct the astringent tendency4--,mrs4 ,s4 ,t4 ,,chocolate4 ,scrape fine one square of ,baker's chocolate 7which will be an ounce74 ,put it in a pint of boiling water and milk1 mixed in equal parts4 ,boil it ten minutes1 and during this time mill it or whip it with a ,dover egg-whip 7one with a wheel71 which will make it foam beautifully4 ,sweeten to the taste1 at table4--,mrs4 ,s4 ,t4 ,,cocoa4 ,to one pint milk and one pint cold water add three tablespoonfuls grated cocoa4 ,boil fifteen or twenty minutes1 milling or whipping as directed in foregoing recipe4 ,sweeten to taste1 at the table4 ,some persons like a piece of orange-peel boiled with it4--,mrs4 ,s4 ,t4 ,,broma4 ,dissolve one large tablespoonful broma in one tablespoonful warm water4 ,pour on it one pint boiling milk and water 7equal parts74 ,boil ten minutes1 milling or whipping as above directed4 ,sweeten to the taste4--,mrs4 ,s4 ,t4 ,a cream-pitcher of whipped cream should always accompany chocolate or any preparation of it1 such as cocoa or broma4--,mrs4 ,s4 ,t4 ,,milk ,,and ,,butter4 ,the most exquisite nicety and care must be observed in the management of milk and butter4 ,a housekeeper should have two sets of milk vessels 7tin or earthenware1 never stoneware1 as this is an absorbent74 ,she should never use twice in succession the same milk vessels without having them scalded and aired4 ,in warm weather1 sweet milk should be set on ice1 if practicable1 or if not1 in a spring-house4 ,never put ice in sweet milk1 as this dilutes it4 ,one pan of milk should always be set aside to raise cream for coffee4 ,a bucket with a close-fitting lid should be filled with milk and set aside for dinner1 one for supper1 one for breakfast1 and a fourth for cooking purposes4 ,for making butter1 strain unskimmed milk into a scalded churn1 where the churning is done daily4 ,this will give sweeter butter and nicer buttermilk than when cream is skimmed and kept for churning1 as this sometimes gives a cheesy taste to the butter4 ,do not let the milk in the churn exceed blood heat4 ,if overheated1 the butter will be white and frothy1 and the milk thin and sour4 ,churn as soon as the milk is turned4 ,in summer try to churn early in the morning1 as fewer flies are swarming then1 and the butter can be made much firmer4 ,a stone churn is in some respects more convenient than a wooden churn2 but no matter which you use1 the most fastidious neatness must be observed4 ,have the churn scalded and set out to sun as soon as possible after churning4 ,use your last made butter for buttering bread1 reserving the staler for cookery4 ,butter should be printed early in the morning1 while it is cool4 ,a plateful for each of the three meals should be placed in the refrigerator ready for use4 ,do not set butter in a refrigerator with anything else in it but milk1 or in a safe with anything but milk4 ,it readily imbibes the flavor of everything near it4 ,after churning1 butter should be taken up in what is called a piggin1 first scalded and then filled with cold water4 ,with an old-fashioned butter-stick 7scalded7 wash and press the butter till no water is left4 ,then add a little salt1 finely beaten4 ,beat again in a few hours1 and make up in half-pound prints4 ,i would advise all housekeepers 7even those who do not make their own butter7 to keep a piggin1 a butter-stick1 and a pretty butter-print4 ,to secure nice ,butter for the ,table in ,winter4 ,in ,october and ,november1 engage butter to be brought weekly1 fresh from the churn in rolls4 ,wrap each roll in a piece of old table cloth1 and put in a sweet firkin or stone jar which has been washed with soda water1 scalded and sunned for a month before using4 ,pour over it a clear strong brine1 which also must have been prepared at least a week beforehand1 by pouring off the settlings and repeated strainings4 ,have a nice flat rock washed and weight the butter down with it1 being careful to keep it always under the brine4--,mrs4 ,s4 ,t4 ,recipe for ,putting up ,butter4 #b quarts best common salt4 #a ounce pulverized saltpetre4 #a ounce white sugar4 ,work the butter over three times1 the last time adding an ounce of the above mixture to every pound butter4 ,of course1 the butter is salted1 when first made4 ,make the butter into rolls and wrap in cloths or pack in jars1 within four inches of the top of each jar4 ,if the latter is done1 fill the jars with brine and tie up closely4 ,if the former is preferred1 drop the rolls into brine1 prepared as follows3 ,to every gallon brine that will bear an egg1 add one pound white sugar and one-half ounce saltpetre4 ,boil well and skim4 ,keep the brine closely covered4 ,i have used butter on my table in ,may1 put up in this way1 and it tasted as well as when put up in ,october4--,mrs4 ,r4 ,c4 ,,clabber4 ,to have clabber in perfection1 place in small glass dishes or bowls enough milk to make clabber for each person4 ,after it has turned1 set it in the refrigerator1 if in summer1 till called for4 ,by the way1 refrigerators 7as well as water-coolers7 should be washed every morning with water in which a tablespoonful of common soda has been dissolved4 ,they should then be aired before filling with ice for the day4--,mrs4 ,s4 ,t4 ,,cottage ,,cheese4 ,when the tea-kettle boils1 pour the water into a pan of loppered milk4 ,it will curd at once4 ,stir it and turn it into a colander1 pour a little cold water over it1 salt it and break it up4 ,a better way is to put equal parts of buttermilk and thick milk in a kettle1 over the fire1 heat it almost boiling hot1 pour into a linen bag and let it drain till next day4 ,then take it out1 salt it1 put in a little cream or butter1 as it may be thick or not1 and make it up into balls the size of an orange4 ,,soup4 ,as making soup is a tedious process1 it is best to make enough at once to last several days4 ,beef shank is most generally used in making nutritious soup4 ,it is best to get this the day before using it1 and soak it all night in cold1 clear water4 ,if you cannot do this1 however1 get it as early in the morning as you can4 ,break the bones1 wash it1 soak it a few minutes in weak salt and water1 and put it in a large boiler of cold water4 ,as soon as it begins to simmer1 remove the dark scum that rises on top4 ,keep the boiler closely covered1 and boil very slowly till an hour or two before dinner4 ,then1 with a ladle1 remove all the fat from the top1 as it is this element that makes soup unwholesome4 ,strain and season1 or1 if you prefer1 season just enough for one meal1 reserving the rest as foundation for another sort of soup4 ,it is well always to keep some of this stock on hand in cold weather1 as by the addition of a can of tomatoes1 or other ingredients1 a delicious soup may be quickly made of it4 ,never throw away water in which any sort of meat has been boiled1 as it is much better to simmer hash or a stew in this liquor than in water1 and it is also invaluable for basting fowls or meats that have not been parboiled4 ,directions for soup making are so fully given in the following pages that it is needless for me to say anything further on the subject here4 ,,oyster ,,soup4 #ajj oysters4 #a teaspoonful salt4 #a tablespoonful black pepper4 pound butter4 ,yolks of #c eggs4 #a pint rich milk1 perfectly fresh4 #c tablespoonfuls flour4 ,separate the oysters from the liquor3 put the liquor to boil1 when boiled add salt1 pepper and butter1 then the flour1 having previously made it into a batter4 ,stir all the time4 ,when it comes to a boil1 add the eggs well beaten1 then the milk1 and when the mixture reaches a boil1 put in the oysters2 let them also just boil1 and the soup is done4 ,stir all the time to prevent curdling4--,mrs4 ,judge ,m4 ,,economical ,,oyster ,,soup4 #a quart oysters4 #b quarts water4 ,boil with salt and pepper4 ,cut up one tablespoonful butter with flour and put in while boiling2 beat the yolks of four eggs light1 mix them with one-half pint milk4 ,when the oysters are well cooked1 pour on the milk and eggs1 stirring all the time4 ,let it boil up1 and take off quickly1 and pour into the tureen1 over toasted bread cut into dice--if preferred rich1 leave out some of the water4--,mrs4 ,lt4-,gov4 ,m4 ,,oyster ,,soup4 ,empty the oysters into a colander and drain off all the liquor2 then strain the liquor through a very coarse cloth to rid it of all scum1 etc4 ,to a whole can of oysters take a quart of milk4 ,put the milk1 oyster liquor1 one level tablespoonful flour rubbed very smooth with one heaping tablespoonful of butter1 one tablespoonful salt1 one-half teaspoonful pepper1 all on the fire together in a farina-boiler 7or put a skillet one-third filled with boiling water under the saucepan1 to prevent the milk burning74 ,when it comes to a boil1 put in the oysters and let them stew for twenty minutes or till the gill of the oyster turns and begins to ruffle and crimp at the edge4 ,serve immediately1 for if they are cooked too long1 they become hard1 dark and tasteless4 ,if you put the salt in last1 it will not curdle the soup4 ,some add one level teaspoonful whole cloves and same of mace1 tied up in a net bag1 but they are little improvement4--,mrs4 ,r4 ,,pur,e ,,of ,,oysters4 ,for fifty oysters4 ,put the oysters on in their own liquor--let them come to a boil--take them out and mince them2 skim the liquor when nearly done4 ,beat well together3 #a egg4 #a dessertspoonful butter4 pint milk4 #a cracker sifted4 ,salt1 pepper 7mace1 also1 if liked74 ,pour this into boiling liquor and then add the minced oysters4 ,when done1 the soup is smooth4 ,the milk must be fresh or it will curdle4--,mrs4 ,john ,walker1 ,alabama4 ,,oyster ,,soup4 ,take two quarts of oysters1 wash them1 and add1 #b quarts water4 ,a bundle of herbs4 #a small onion sliced4 ,let it boil until all the substance is out of the oysters4 ,strain the liquor from the ingredients and put it back in the pot4 ,add a large spoonful butter mixed with flour4 ,have ready two dozen oysters to throw in just as it is ready to be dished--at the same time stir up two yolks of eggs with a cup of cream4 ,cayenne pepper is an improvement4--,mrs4 ,e4 ,w4 ,,turtle ,,soup4 ,kill the turtle at daylight in summer1 the night before in winter1 and hang it up to bleed4 ,after breakfast1 scald it well and scrape the outer skin off the shell2 open it carefully1 so as not to break the gall4 ,break both shells to pieces and put them into the pot4 ,lay the fins1 the eggs and some of the more delicate parts by--put the rest into the pot with a quantity of water to suit the size of your family4 ,add two onions1 parsley1 thyme1 salt1 pepper1 cloves and allspice to suit your taste4 ,about half an hour before dinner thicken the soup with brown flour and butter rubbed together4 ,an hour before dinner1 take the parts laid by1 roll them in brown flour1 fry them in butter1 put them and the eggs in the soup2 just before dinner add a glass of claret or ,madeira wine4--,mrs4 ,n4 ,turtle ,soup4 ,to one turtle that will weigh from four to five pounds1 after being dressed1 add one-half gallon water1 and boil until the turtle will drop to pieces1 then add3 #b tablespoonfuls allspice4 #a tablespoonful black pepper4 #b tablespoonfuls butter1 and salt to the taste4 ,when nearly done1 put in a small handful pot marjoram1 thyme and parsley tied together1 and two large onions2 when ready to come off1 add two sliced lemons1 one pint good wine1 and a small quantity of curry powder2 thicken with flour4--,mrs4 ,d4 ,turtle ,soup4 ,to #b quarts soup add3 #a ounce mace4 #a dessertspoonful allspice4 #a teaspoonful cloves4 ,pepper1 black and cayenne1 and salt to your taste4 ,tie up a bunch of parsley1 thyme1 and onion in a cloth1 and throw into soup when boiling4 ,when nearly done1 thicken with two tablespoonfuls flour4 ,to give it a good color1 take one tablespoonful brown sugar and burn it2 when burnt1 add a wineglass of water4 ,of this coloring1 put two tablespoonfuls in soup1 and just before serving1 add half a pint ,madeira wine4--,miss ,e4 ,w4 ,,mock ,,turtle ,,soup4 ,put on beef and boil very tender2 take out1 chop fine1 and put back to boil4 ,put potatoes1 mace1 cloves1 cinnamon1 parsley1 thyme1 spice1 celery seed1 and ten hard-boiled eggs2 pepper and salt to your taste4 ,thicken with flour and add brandy and wine4--,miss ,e4 ,p4 ,,mock ,,terrapin ,,soup4 ,cut up two pounds roast or boiled beef in small pieces4 ,put one large teacup new milk1 one large teacup of wine1 a piece of butter size of an egg 7rolled in flour71 a little nutmeg1 two or three spoonfuls mixed mustard--all in a stewpan1 and cook ten or fifteen minutes4 ,good way to use up cold meats4--,mrs4 ,s4 ,m4 ,,clam ,,soup4 ,boil half a peck of clams fifteen minutes2 then take them from the shells1 clean and wash them4 ,have ready the stew-kettle2 strain the water1 in which clams have been boiled2 chop up clams1 and put in with three or four slices of salt pork1 some mashed potatoes1 salt and pepper to taste4 ,thicken with grated cracker1 and add two spoonfuls butter rolled in flour4 ,let it boil twenty minutes and serve4--,mrs4 ,c4 ,clam ,soup4 ,open the clams and chop them up fine4 ,to twenty clams1 add3 gallon water4 #c good onions4 #b tablespoonfuls butter4 ,a small bunch of parsley and thyme4 ,just before taking off1 add one quart rich milk and thicken with flour4--,mrs4 ,d4 ,,crab ,,soup4 ,open1 and cleanse of the deadman's fingers and sandbag1 twelve small fat crabs raw4 ,cut the crabs into two parts4 ,parboil and extract the meat from the claws1 and simply extract the fat from the back shells of the crabs4 ,scald eighteen ripe tomatoes1 skin them and squeeze the pulp from the seeds through a colander4 ,chop them fine and pour boiling water over the seeds and juice1 and strain them4 ,stew a short time in the soup-pot one large onion1 one clove of garlic1 in one spoonful butter and two spoonfuls lard1 and put them in the tomatoes4 ,after stewing a few minutes1 add the meat from the claws1 then the crabs1 and lastly the fat from the back shells4 ,season with salt1 cayenne and black pepper1 parsley1 sweet marjoram and thyme1 one-half teaspoonful lemon juice1 and peel of one lemon4 ,pour in the water with which the seeds were scalded1 adding more should there not be the quantity of soup required4 ,boil moderately one hour4 ,about a quarter of an hour before serving1 sift in grated bread crumbs or pounded crackers as a thickening4 ,any firm fish prepared by this recipe is excellent4--,mrs4 ,j4 ,i4 ,crab ,soup4 ,one dozen crabs to one gallon water4 ,take off top shell2 clear body of crabs4 ,cut through the middle1 put them into a kettle1 mix with some butter1 and brown them4 ,then add one gallon water1 and simmer for half an hour4 ,skim slightly1 and add the hock of an old ham1 and strained tomato juice one pint4 ,boil two hours4 ,season with pepper1 spice if liked1 and half-pint wine4 ,the claws are to be cracked and divested of the jaws4 ,a ,hampton recipe4--,miss ,e4 ,w4 ,,beef ,,soup4 ,crack the bone of a shin of beef1 and put it on to boil in one quart water4 ,to every pound meat add one large teaspoonful salt to each quart water4 ,let it boil two hours and skim it well4 ,then add3 #d turnips1 pared and cut into quarters4 #d onions1 pared and sliced4 #b carrots1 scraped and sliced4 #a root of celery1 cut into small pieces4 ,when the vegetables are tender1 add a little parsley chopped fine1 with salt and pepper to the taste4 ,serve hot4--,mrs4 ,p4 ,mc,g4 ,another ,recipe for ,beef ,soup4 ,one shin beef in one-half gallon water1 put on before breakfast and boiled until dinner4 ,thicken with brown flour two or three hours before dinner4 ,put in one carrot1 two turnips1 one onion1 thyme1 cabbage1 and celery-seed4--,mrs4 ,h4 ,p4 ,c4 ,to prepare a ,beef's ,head as ,stock for ,soup4 ,cut up the head into small pieces1 and boil in a large quantity of water until it is all boiled to pieces4 ,take out all the bones as for souse cheese1 and boil again until thick4 ,then while hot1 season very highly with pepper1 salt1 catsup1 allspice1 and onions chopped fine4 ,put into a mould to get cold4 ,for a small family cut a thick slice1 say five inches square1 whenever you want soup in a hurry1 adding about a quart of water4 ,it need cook for a few minutes only1 and is valuable as keeping well and being ready in times of emergency4 ,by adding a few slices of hard-boiled egg and a gill of good cooking wine1 this soup may have very nearly the flavor of mock turtle4--,mrs4 ,a4 ,m4 ,d4 ,,calf',s ,,head ,,soup4 ,take one-half liver and the head of a mutton1 veal or beef1 and boil until the meat drops from the bone4 ,cut up fine and add one-half the brains2 then3 #a onion4 #a spoonful spice4 spoonful cloves4 #a spoonful black pepper and a piece of mace4 #c tablespoonfuls flour4 #c tablespoonfuls flour1 and salt to the taste4 ,put in enough water at first1 as adding it makes the soup thin4 ,cut up three hard boiled eggs1 and add1 when done1 one glass of wine4 ,a little brandy and walnut catsup1 with more eggs1 will improve it1 though it is a delightful soup as it is4--,mrs4 ,w4 ,a4 ,c4 ,calf's ,head ,soup4 ,clean the head1 laying aside the brains4 ,put the head in a gallon of water1 with pepper and salt4 ,boil to pieces and take out bones2 return to the pot with-- #a teacup of mushroom or tomato catsup4 #a teaspoonful allspice4 #a lemon rind1 grated4 #a grated nutmeg4 #a tablespoonful butter4 #a teacup of browned flour4 ,fry1 and add the brains when nearly ready for the table4 ,about five minutes before serving1 add3 #a teacup of wine4 #a teaspoonful cloves4 #a teaspoonful mace4 ,when sent to the table have two hard-boiled eggs sliced and floating on top4--,mrs4 ,j4 ,d4 ,calf's ,head ,soup4 ,take a large calf's head and boil it with four gallons water and a little salt2 when tender1 bone and chop it fine1 keeping out the brains1 and put the meat back in the pot and boil down to a tureenful4 ,half an hour before serving the soup1 add3 #a tablespoonful mustard4 #a teaspoonful black pepper4 #a teaspoonful powdered cloves4 #a teaspoonful mace4 #a teaspoonful nutmeg4 ,brown a cup of flour to thicken and just as the soup is dished1 add one cup walnut catsup1 and one cup port or claret wine4 ,the brains must be beaten up with an egg1 fried in little cakes1 and dropped in the tureen4--,miss ,n4 ,,calf',s ,,head ,,soup4 ,take the head1 split it open and take out the brains2 then put the head1 brains1 and haslet in salt water--let them soak one hour4 ,put on to boil at eight o'clock2 after boiling four hours1 take it up and chop up the head and haslet1 removing all the bones2 return to the soup1 with a small pod of pepper4 ,thicken it with one pint browned flour with one tablespoonful butter rubbed in it4 ,have-- #a tablespoonful mace4 #a tablespoonful allspice4 doz4 cloves4 ,beat all together and put in the tureen with1 #a teacup of tomato catsup4 #a teacup of cooking wine4 ,pour the soup on them4 ,have the brains fried1 and two hard boiled eggs sliced and dropped in the soup4--,mrs4 ,t4 ,c4 ,brown ,calf's ,head ,soup4 ,scald and clean the head1 and put it to boil in two gallons water1 with ,a shank of veal4 #b carrots4 #c onions4 ,a small piece of bacon4 ,a bunch of sweet herbs4 ,when they have boiled half an hour1 take out the head and shank1 and cut all the meat off the bone in pieces two inches square4 ,let the soup boil half an hour longer1 then strain it and put in the meat1 and season with salt1 black and cayenne pepper 7and a few cloves1 if you like them74 ,thicken with butter and brown flour4 ,let it now boil nearly an hour longer1 and just before serving it1 stir in one tablespoonful sugar browned in a frying-pan1 and half a pint wine4 ,a good substitute for turtle soup4--,mrs4 ,col4 ,a4 ,f4 ,calf's ,head ,soup4 ,have a head nicely cleaned1 the brains taken out and the head put to soak4 ,put it on with1 #a gallon water4 #a piece of fat ham4 ,thyme1 parsley1 pepper and salt4 ,boil together until the flesh is tender2 take out and chop--strain the water--two tablespoonfuls brown flour1 four ounces butter--returning the dismembered fragments2 let it boil till reduced to two quarts4 ,season with one-half pint wine1 one gill catsup1 nutmeg1 mace1 allspice4 ,cut up the liver1 and fry2 beat the brains up with an egg1 pepper and salt2 fry in cakes and lay in the soup when served up1 and hard boiled eggs sliced up and put in4--,miss ,b4 ,l4 ,ox-tail ,soup4 ,wash and soak three tails2 pour on them one gallon cold water2 let them be brought gradually to boil1 throw in one and a half ounce salt1 and clear off the scum carefully as soon as it forms on the surface4 ,when it ceases to rise1 add3 #d moderate sized carrots4 #b or #c onions4 #a large bunch savory herbs4 #a head celery4 #b turnips4 #f or #h cloves1 and teaspoonful peppercorns4 ,stew these gently from three hours to three and a half hours4 ,if the tails be very large1 lift them out1 strain the liquor and strain off all the fat4 ,cut the meat from the tails and put it in two quarts or more of the stock4 ,stir in1 when this begins to boil1 a thickening of arrow-root or of rice flour1 mixed with as much cayenne and salt as may be required to flavor the soup1 and serve very hot4--,mrs4 ,p4 ,,chicken ,,soup4 ,put on the chickens with about three quarts water and some thin slices bacon4 ,let it boil well1 then put in3 ,a spoonful butter4 #a pint milk4 #a egg1 well beaten4 ,pepper1 salt1 and celery or celery-seed or parsley4 ,let all boil up4 ,some dumplings made like biscuits are very nice in it4--,mrs4 ,w4 ,roast ,veal and ,chicken-bone ,soup4 ,boil the veal and chicken bones with vegetables1 and add one handful maccaroni1 broken up fine4 ,boil the soup half an hour4 ,color with a little soy or catsup4--,mrs4 ,s4 ,chicken ,soup4 ,put on the fire a pot with two gallons water and a ham bone1 if you have it2 if not1 some slices of good bacon4 ,boil this two hours1 then put in the chickens and boil until done3 add one-half pint milk and a little thickening2 pepper and salt to the taste4 ,after taking off the soup1 put in a piece of butter size of an egg4 ,squirrel soup is good made the same way1 but takes much longer for a squirrel to boil done4--,mrs4 ,p4 ,w4 ,,giblet ,,soup4 #a pint dried green ,english peas4 #a pound giblets4 #a dozen cloves4 #a small piece red pepper4 ,nearly #a gallon water4 ,boil peas slowly seven hours4 ,add giblets1 spices1 and salt to taste1 two hours before dinner4 ,when peas are dissolved1 strain through sieve2 cut giblets into dice and return to soup2 boil up and serve4 ,will be enough for six or eight persons4--,mrs4 ,r4 ,r4 ,,okra ,,soup4 #a gallons water4 #b quarts young okra1 cut very fine4 #b quarts tomatoes4 ,onions1 prepared as for pea soup4 ,pepper2 salt4 #a large spoonful butter4 ,add the tomatoes about twelve o'clock4 ,put the soup on early in the morning4--,mrs4 ,i4 ,,gumbo ,,soup4 #a fried chicken4 #a quart okra1 cut up4 #a onion4 #a bunch parsley4 ,few celery tops--fry all together4 ,put in one quart skinned tomatoes4 #a gallons water1 boil to gallon4 ,teacup of wine after taking from the fire4--,mrs4 ,r4 ,a4 ,gumbo ,soup4 ,fry two fowls1 old or young1 with parsley1 pepper1 salt1 onion1 lard or bacon4 ,put it in the pot with water sufficient for the soup4 ,one quart sliced okra1 scrap of ham or fried sausage to boil with it4 ,sassafras ,gumbo is made in the same way1 except after the fowl has boiled until the flesh has left the bone1 just before taking off the fire1 stir in one tablespoonful sassafras flour4 ,oysters are a great improvement to sassafras gumbo4 ,gather the sassafras leaves green1 and dry in the shade1 as sage2 when thoroughly dry1 rub through a sieve and bottle and cork tightly4 ,it is nice in beef soup instead of okra4--,mrs4 ,t4 ,,fine ,,vegetable ,,soup4 ,put on two pounds of fresh beef1 or a good-sized chicken1 or ham bone if you have it1 early in the morning4 ,put your boiler on filled with water4 ,keep boiling1 and when boiled down1 about one hour or more before dinner1 add3 ,grated lemon peel4 #f ears corn4 #a dozen good tomatoes4 ,beans4 #a small head of cabbage4 ,a few ,irish potatoes4 ,sweet herbs1 pepper and salt to the taste4 ,a few leaves of dried sassafras rubbed up will improve the taste4 ,serve hot with toast1 a small quantity of sugar and vinegar4 ,boil till thick4--,mrs4 ,dr4 ,l4 ,,vegetable ,,soup4 ,before breakfast1 wash a beef shank in several waters1 break the bone1 and put it in a large pot of cold water4 ,keep it steadily boiling until one hour before dinner1 when the following vegetables1 previously prepared1 must be added to the soup after it has been carefully skimmed of all grease1 and strained4 #a quart peeled and chopped tomatoes4 #a pint lima or butter beans4 #a pint grated corn4 #a pint chopped cabbage4 #a pint sliced ,irish potatoes4 #a sliced turnip4 #a carrot4 ,a little minced onion4 ,parsley4 #a tablespoonful pepper sauce4 #a heaping tablespoonful flour rubbed into-- #a teacup milk4 #a teacup brown sugar4 #a teaspoonful black pepper4 ,boil an hour3 thicken with mixed milk and flour1 and serve4 ,a piece of middling1 bacon1 or any other kind of meat1 may be used instead of the beef shank4 ,the best meat of the shank may be freed from gristle1 chopped fine and made into a nice stew by adding #a grated turnip4 #a mashed potato4 #a tablespoonful pepper sauce4 #a tablespoonful made mustard4 #a tablespoonful butter4 #a teaspoonful celery seed4 #a teaspoonful fruit jelly4 #a teacup milk4 ,minced onion and parsley4 ,boil up and serve4--,mrs4 ,s4 ,t4 ,,tomato ,,soup4 ,take one quart ripe tomatoes1 peeled and chopped up1 or a three-pound can of same1 put in an earthenware baking dish with #a pint grated corn 7or1 if in winter1 dried corn prepared as if for the table71 and add-- #a teacup sugar4 #a teacup grated cracker4 #a teacup butter4 #a teaspoonful black pepper4 #b teaspoonfuls salt4 ,set this in a hot oven with a tin plate over it to prevent browning4 ,have ready1 in a porcelain kettle or pan1 two quarts new milk boiling hot4 ,when the tomatoes and corn are thoroughly done1 stir in one large ,irish potato mashed smooth1 a little minced onion and parsley1 and pour into the boiling milk and serve4--,mrs4 ,s4 ,t4 ,tomato ,soup4 ,a shin of beef1 season to your taste with all kinds of vegetables3 ,tomatoes1 turnips1 carrots1 potatoes1 cabbage cut fine1 corn1 butter beans and celery4 ,when nearly done1 take vegetables out and mash them well1 and also cut the beef up fine4 ,it is best to season with salt and pepper when you first put it on4 ,the beef should be put on very early4--,mrs4 ,j4 ,l4 ,clear ,tomato ,soup4 #a large can tomatoes4 #a beef shin4 #a bunch soup herbs4 #a gallon water4 ,boil eight hours1 stir and skim several times4 ,strain through wire sieve1 add one tablespoonful ,worcester sauce and same of brown sugar4 ,serve with dice of toasted bread2 pepper and salt to taste4--,mrs4 ,r4 ,r4 ,,asparagus ,,soup4 ,cut the asparagus into small pieces and put on to boil in salt water1 with slices of middling2 just before dinner1 taking it off1 beat four eggs and stir in one pint milk or cream1 a piece of butter4 ,a piece of veal may be boiled with it1 if you wish meat4--,mrs4 ,h4 ,asparagus ,soup4 ,parboil the asparagus with as much water as will cover them2 then pour the water and asparagus into milk1 then add butter1 pepper and salt1 also bread crumbs1 and boil until the asparagus is done4--,mrs4 ,s4 ,,pea ,,soup4 ,soak one pint of split peas in water for twelve hours2 drain off the water1 put the peas into a saucepan with three pints cold water1 one-half pound bacon1 two sprigs of dried mint1 a bay leaf1 some parsley1 an onion stuck with one or two cloves1 some whole pepper1 and salt to taste4 ,let the whole boil three hours1 then pass the pure through a hair sieve2 make it hot again and serve with dice of bread fried in butter4--,mrs4 ,a4 ,,green ,,pea ,,soup4 ,boil one quart peas in two quarts water1 and two thin slices bacon4 ,when done mash through a colander2 then put back in the same water1 throwing away the slices of bacon4 ,season with pepper1 salt1 spoonful butter rolled in flour4 ,boil well again4 ,toast some bread and cut in slices1 and put in the tureen when the soup is served4 ,the hulls of green peas will answer2 boil them well with a few peas1 then season as above and boil4 ,two hours will be enough to boil green pea soup4--,mrs4 ,w4 ,green ,pea ,soup4 ,boil half a peck of peas in one and a half gallons water1 till perfectly done4 ,take out1 mash and strain through a colander1 then pour a little of the water well boiled over them1 to separate the pulp from the hull4 ,return it to the water they were boiled in2 chop up one large or two small onions2 fry them in smallest quantity of lard1 not to brown them4 ,add this with chopped thyme1 parsley1 pepper and salt4 ,just before taking off the fire stir in one tablespoonful butter4 ,if the soup is too thin1 cream a little butter with flour to thicken4--,mrs4 ,i4 ,,potato ,,soup4 ,mash potatoes1 pour on them one teacup cream1 one large spoonful butter4 ,pour boiling water on them till you have the desired quantity4 ,boil until it thickens2 season with salt1 parsley1 and pepper to your taste4--,mrs4 ,r4 ,e4 ,potato ,soup4 ,pour two quarts water on six or seven large peeled potatoes1 adding two or three slices of middling2 boil thoroughly done4 ,take them out1 mash the potatoes well and return all to the same water1 together with pepper1 salt1 one spoonful butter1 and one quart milk1 as for chicken soup4--,mrs4 ,w4 ,,oysters ,,and ,,other ,,shell ,,fish4 ,,stewed ,,oysters4 ,put butter1 salt and pepper in a stew-pan1 and put the oysters to the butter and stew until perfectly done4--,mrs4 ,d4 ,stewed ,oysters4 ,take one-quarter pound nice butter1 put it in a pan and melt1 then pepper and salt1 add a small piece of cheese4 ,when it is all melted add one pint of oyster liquor1 and boil2 when hot1 strain and put back in pan1 then add oysters and boil five minutes4--,mr4 ,k4 ,n4 ,stewed ,oysters4 ,pour into a stew-pan gallon oysters4 #b tablespoonfuls pepper vinegar4 #a teaspoonful black pepper4 #a teaspoonful salt4 ,let them simmer until the oysters are plump2 take them out with a fork and drop them into a tureen1 on a handful of crackers and three heaping tablespoonfuls fresh butter4 ,pour one pint milk to the liquor1 let it boil up and strain it on the oysters4 ,rinse out the stew-pan and pour the oysters1 liquor1 etc41 back into it1 and set it on the fire4 ,when it comes to a boil1 serve4 ,this method deprives the oysters of the bits of shell4--,mrs ,s4 ,t4 ,to ,stew ,oysters4 ,put into the kettle one pint liquor1 one-half pound butter1 and pepper4 ,let it boil1 then put in the oysters1 after draining them in a colander4 ,they will be done as soon as they boil up1 or when they curl right well4 ,when ready to take up1 add half teacup cracker crumbs and a little salt in the stew4--,mrs4 ,p4 ,w4 ,to ,stew ,oysters4 ,put into a shallow stew-pan the oysters4 ,as soon as the gills begin to open pour off all the liquor4 ,continue to cook them1 stirring all the time until done4 ,the liquor that was poured off must be thickened with a good lump of butter rubbed up with flour1 and seasoned with pepper and salt1 and poured boiling-hot onto the oysters4 ,the advantage of this way of cooking is that the oysters become large and plump4--,mrs4 ,dr4 ,e4 ,r4 ,to ,cook ,oysters4 gallon oysters4 #a quart fresh milk4 pound butter4 #a tablespoonful flour4 #a teaspoonful salt4 #a teaspoonful pepper4 #a egg4 ,rub the egg and flour together and thin with a little of the milk4 ,mix the oysters1 pepper and salt1 and let them come to a boil2 then add the milk1 and when this boils add the egg and flour with the butter4 ,let the whole boil three minutes4--,miss ,n4 ,s4 ,l4 ,,scalloped ,,oysters4 ,do not drain the liquor from the oysters1 but fork them out of it as you use them2 in that way as much liquor as you require adheres to them4 ,use stale bread1 and do not crumb it too fine1 or it will be clammy4 teacupful cream4 #b great spoonfuls butter4 ,salt and pepper4 ,oysters part with a great deal of moisture in cooking1 and if the mixture is too wet it is not as good2 it should be rather dry when done4 ,cover the bottom of a well-buttered dish with a layer of very dry bread crumbs1 dust over a little salt and pepper1 and stick little bits of butter all over the crumbs2 then1 with a spoon1 moisten it with cream4 ,next1 place a layer of oysters1 alternating with bread crumbs1 until the dish is filled1 finishing with butter and cream2 invert a plate over it to keep in the flavor4 ,bake three-quarters of an hour1 or until the juice bubbles to the top4 ,remove the plate1 and brown on the upper shelf of the oven for two or three minutes only4--,mrs4 ,r4 ,scalloped ,oysters4 ,those who are fond of oysters prepared in this way will find them much more delicate when cooked entirely by reflected heat4 ,have your tinner make you an old-fashioned tin-kitchen with sloping sides4 ,take small oblong dishes1 such as are in general use at hotels1 fill them with alternate layers of oysters and rolled crackers1 and lay lumps of fresh butter liberally on top of each dish4 ,arrange them in the kitchen1 set the open dish in front of a bright fire or very warm grate1 and in fifteen or twenty minutes you will find the oysters delicious4--,mrs4 ,d4 ,p4 ,scalloped ,oysters4 ,put on the oysters with just enough liquor to keep from burning1 and parboil slightly4 ,season the rest of the liquor as for stewed oysters with butter1 pepper1 salt1 and a little flour1 and boil until done4 ,put the parboiled oysters in a baking-dish1 with a piece of butter and a grated cracker or stale bread and pepper1 and pour as much of the gravy as the dish will hold4 ,put a little of the grated cracker on top1 and set it in the oven to brown4--,mrs4 ,w4 ,oysters ,scalloped in the ,shell4 ,open the shells1 setting aside for use the deepest ones4 ,have ready some melted butter1 not hot1 seasoned with minced parsley and pepper4 ,roll each oyster in this1 letting it drip as little as may be1 and lay in the shell1 which should be arranged in a baking-pan4 ,add to each a little lemon juice1 sift bread crumbs over it1 and bake in a quick oven till done4 ,serve in the shells4--,mrs4 ,s4 ,scalloped ,oysters4 ,put in the scallop shells as many oysters as each will hold4 ,season with butter1 salt and pepper2 a few bread crumbs4 ,cook until well done2 add a piece of butter just before they are served4--,mrs4 ,r4 ,l4 ,o4 ,,devilled ,,oysters4 ,put a layer of raw oysters in a pan1 and then a layer of breadcrumbs1 black and red pepper1 salt1 butter1 mustard1 and a little vinegar mixed together4 ,put alternate layers of each until full1 and then bake4--,mrs4 ,duke4 ,devilled ,oysters4 ,drain one quart oysters2 chop thoroughly and season with cayenne pepper1 lemon-juice1 salt1 and yolks of two hard-boiled eggs1 and yolks of two raw eggs beaten and stirred in2 one-half as much bread crumbs as you have oysters1 and one large tablespoonful butter4 ,have ready one dozen deep shells1 nicely cleaned1 and fill them with the oysters2 sprinkle with bread crumbs1 and bake in a few minutes4--,mrs4 ,h4 ,s4 ,to ,cook ,oysters4 ,put into a baking-bowl a layer of cracker-crumbs1 pepper1 and butter4 ,if the butter is salty do not use any salt4 ,then a layer of oysters1 after they have been drained from their liquor2 do this alternately till the dish is full4 ,be sure and put the cracker crumbs at the top of the dish1 and bits of butter1 also pepper3 this makes it brown nicely4 ,set it in a hot oven2 as soon as browned it will be ready for the table4--,mrs4 ,p4 ,w4 ,,fried ,,oysters4 ,take each oyster separately and put salt and pepper on them2 then roll them in equal portions of meal and flour4 ,fry them in hot lard until a light brown4--,mrs4 ,d4 ,,oyster ,,fritters4 ,beat two eggs very light2 then stir in two tablespoonfuls cream or milk1 three tablespoonfuls sifted flour1 a pinch of salt2 dip the oysters in this and fry them in hot lard4--,mrs4 ,b4 ,oyster ,fritters4 ,wipe the oysters dry4 ,beat #f eggs light1 and stir into them3 #f tablespoonfuls flour4 #a pint rich milk4 ,beat to smooth batter4 ,have in a pan some butter and lard2 when it begins to froth1 put a small ladleful of the batter1 with an oyster in the middle1 into it to fry4 ,if too thin1 add flour2 if too thick1 milk4--,mrs4 ,r4 ,,to ,,fry ,,oysters4 ,drain the oysters through a sieve2 sprinkle a little salt and pepper over them4 ,dip each oyster into meal4 ,have the pan hot1 and drop in an equal portion of lard and butter2 when boiling1 put in the oysters and fry4 ,do not let them stand1 but serve hot4--,mrs4 ,e4 ,,fried ,,oysters4 ,drain the oysters through a sieve4 ,beat up two or three eggs4 ,have ready some grated bread crumbs4 ,sprinkle some salt and a little pepper over the oysters2 then dip each oyster into the egg and bread crumbs4 ,have the pan hot and clean2 put equal portions of butter and lard into the pan4 ,be careful to keep the fat of oysters from burning4--,mrs4 ,r4 ,to ,fry ,oysters4 ,wash them and dry them on a clean napkin2 dip in beaten egg and pounded crackers sifted1 and let them lie several hours before frying1 and they will not shrink4--,mrs4 ,p4 ,to ,fry ,oysters4 ,drain the oysters dry4 ,three eggs beaten1 and grated crackers4 ,dip the oyster first in the egg and then in the crackers2 do this twice4 ,grease the pan with butter or lard4 ,add pepper and salt to taste1 and fry4--,mrs4 ,p4 ,w4 ,clam or ,oyster ,fritters4 ,chop up the clam very fine 7when of oysters1 leave them whole72 put them in a batter and fry them4--,mrs4 ,d4 ,,broiled ,,oysters4 ,select the largest oysters1 examining each one1 to see that no particle of shell adheres to it4 ,dry with a nice linen cloth2 then pepper and salt them1 and sift over a little finely-powdered cracker4 ,place them on an oyster gridiron over a quick fire4 ,as soon as plump1 dip each one in a cup of melted fresh butter2 lay on a hot dish garnished with scraped horseradish and parsley1 and serve4--,mrs4 ,s4 ,t4 ,,steamed ,,oysters4 ,wash shell oysters perfectly clean2 lay them on a steamer1 so the juice will not escape from the shells when opened4 ,it is best to lay the upper shells down4 ,cover the lid of the steamer with a coarse towel and press closely on4 ,set this over a pot of water boiling hard4 ,in from twenty minutes to half an hour1 the shells will have opened4 ,have ready a hot dish1 on which lay the oysters2 sprinkle over them a little salt and pepper with a bit of fresh butter on each oyster4 ,serve immediately4--,mrs4 ,s4 ,t4 ,,to ,,roast ,,oysters4 ,wash and wipe one peck large shell oysters4 ,put in a hot oven1 taking care to put the upper shell downward1 so the juice will not escape4 ,as soon as the shells open1 lay on a hot dish and serve with horseradish or pepper-sauce1 after sprinkling on them a little salt1 and putting a bit of fresh butter on each oyster4--,mrs4 ,s4 ,t4 ,,pickled ,,oysters4 #a gallon oysters4 #a tablespoonful salt4 #a unground black pepper4 #a allspice4 #f blades mace4 #a small piece cayenne pepper4 ,pick oysters out from the juice with a fork2 stew until gills are opened well1 then lay on flat dishes until cold2 put in a jar1 and cover with equal parts of stewed juice and vinegar4 ,let stand two days4--,mrs4 ,r4 ,r4 ,pickled ,oysters4 ,take two hundred oysters of largest size1 rinse them in their own liquor and put them in a stew-pan4 ,strain the liquor to them1 let them come to a boil1 and no more4 ,take them out of the liquor2 have ready one quart or more of pure cider vinegar1 with which boil whole pepper1 a little salt1 mace1 cloves1 and nutmeg4 ,when it is cool1 pour over the oysters4 ,before serving add a few raw cranberries and thin slices of lemon4--,mrs4 ,s4 ,t4 ,pickled ,oysters4 ,take one gallon oysters and cook them in their own liquor till nearly done4 ,then skim out the oysters and add to the liquor one teaspoonful whole black pepper1 one teaspoonful allspice1 one teaspoonful mace1 a little red pepper and half a pint of strong vinegar4 ,let it boil a few minutes and then pour over the oysters4 ,when nearly cool1 slice in them a large fresh lemon4--,mrs4 ,col4 ,a4 ,f4 ,,oyster ,,pie4 ,stew the oysters1 not entirely done1 with butter1 pepper and one tablespoonful pepper-sauce1 and salt4 ,make a paste of one pound flour and one-half pound butter4 ,line the dish and put in the oysters1 grate bread crumbs over top1 and bake4--,mrs4 ,t4 ,oyster ,pie4 ,put a paste in a deep dish4 ,wash the oysters1 drain and put them in the dish1 seasoning with butter1 pepper1 salt1 and a little mace1 if liked2 then put in a layer of grated cracker4 ,when the dish is full1 cover with paste and slips of paste laid across2 then bake4--,mrs4 ,w----4 ,,oyster ,p,t,s4 ,stew some large oysters with a little nutmeg1 a few cloves1 some yolk of egg boiled hard and grated1 a little butter and as much liquor from the oysters as will cover them4 ,when stewed a few minutes1 take them out of the pan to cool4 ,have shells of puff paste1 previously baked in patty pans1 and lay two or three oysters in each4--,mrs4 ,d4 ,,oyster ,,short ,,cake4 #a quart flour4 #c teaspoonfuls baking powder4 #a tablespoonful butter4 ,a pinch of salt4 ,enough sweet milk to moisten well4 ,roll about one inch thick and bake on tin pie plates quickly4 ,while it is baking1 take one quart oysters and one-half cup water and put on the stove2 then take one-half cup milk1 and one-half cup butter mixed with one tablespoonful flour1 and a little salt or pepper2 add all together and boil up once4 ,when the cakes are done1 split them open and spread the oysters between them1 and some on the top4 ,put the oysters that are left in a gravy-dish and replenish when needed4--,mrs4 ,k4 ,,oyster ,,sausage4 ,chop one pint oysters1 with one-quarter pound veal1 and one-quarter pound suet4 ,mix with bread crumbs1 and pound all in a mortar4 ,season with salt and pepper1 adding an egg1 well beaten4 ,make into cakes like pork sausage4--,mrs4 ,e4 ,,raw ,,oysters4 ,take each oyster separately on a fork and drain from the liquor4 ,place on the table in an oyster tureen or salad bowl2 have near a pile of small oblong dishes2 scraped horseradish1 pepper sauce1 and ,worcestershire sauce1 etc41 so that after being helped1 each guest may season to taste4 ,when oysters are transported some distance1 it is well to boil the liquor from which they have been taken and pour over them3 this makes them plump and prevents them from being slimy4--,mrs4 ,s4 ,t4 ,,to ,,keep ,,oysters ,,alive ,,and ,,fatten4 ,mix one pint of salt with thirty pints of water4 ,put the oysters in a tub that will not leak1 with their mouths upwards and feed them with the above1 by dipping in a broom and frequently passing over their mouths4 ,it is said that they will fatten still more by mixing fine meal with the water4--,mrs4 ,r----4 ,,to ,,cook ,,crabs4 ,take live crabs and put them in cool water1 let them remain for half an hour4 ,then put them in a vessel1 pour boiling water on them sufficient to cover them2 boil ten minutes4 ,take them off and wipe them clean1 first removing the dead men1 and proceed to remove the meat4 ,take the upper shell1 clean it4 ,season the meat with pepper1 salt1 mustard1 and plenty of butter2 put all in the shell again and bake half an hour4--,mrs4 ,k4 ,norfolk4 ,,crab ,,stew4 ,one peck live crabs1 steam twenty minutes1 bone and pick the claws and bodies4 ,stew with one pint milk or cream1 the flesh and eggs of the crabs1 fifteen minutes4 ,flavor with salt and cayenne pepper4--,mrs4 ,r4 ,l4 ,o4 ,,devilled ,,crab4 ,after crabs are picked1 season with mustard1 pepper1 salt1 and catsup to taste4 ,add olive oil or butter4 ,cover with bread crumbs moistened with milk and lumps of butter 7put a little milk in the crab also74 ,bake in the shells or in a pan4--,miss ,e4 ,w4 ,,devilled ,,crabs4 ,to the flesh of one dozen crabs boiled fifteen minutes and picked free from shell1 add3 #c tablespoonfuls of stale bread crumbs4 wine glass of cream4 ,yolks of #c eggs4 ,a little chopped parsley4 #a tablespoonful butter4 ,salt and pepper to the taste4 ,put them in the shell and bake in a quick oven4--,mrs4 ,m4 ,e4 ,l4 ,w4 ,,soft ,,crabs4 ,turn up the ends of the shells and take out the dead man's fingers and take off the flap1 and cut out the sand-bag2 lay them in cold water until ready to fry4 ,then dust flour over them1 a little salt1 and fry them in hot lard4--,mrs4 ,d4 ,,devilled ,,crabs4 ,after the crabs are boiled1 pick them up fine and add one third the quantity of crab1 in cracker dust or bread crumbs1 mustard1 red and black pepper1 salt1 and butter4 ,return them to the top shells1 and bake4--,mrs4 ,d4 ,,to ,,devil ,,hard ,,crabs4 ,take them while alive1 put them in very little water and steam them till perfectly done and brown1 set them away till cold1 take all out of the shell4 ,mix with eggs1 bread crumbs1 butter1 and pepper4 ,either put back in the top shell and bake1 or bake in pans4--,mrs4 ,j4 ,c4 ,,lobster ,,curry4 ,put the meat of a large lobster into a stewpan with one blade of mace4 #a large cup of meat stock1 or gravy4 #a tablespoonful corn starch1 mixed smooth1 with a little milk or cream4 ,add salt4 #a small piece of butter4 #a dessertspoonful curry powder4 ,juice of one lemon4 ,simmer for an hour and serve hot4--,mrs4 ,c4 ,,turtle ,,or ,,terrapin ,,stew4 ,after they are well cleaned1 parboil the meat1 then pick it to pieces4 ,season highly with pepper1 salt1 cayenne pepper1 hard-boiled egg1 spices1 lemon1 and champagne or other wine4 ,stew until well done4 ,,stewed ,,turtle4 ,make a stew of the turtle and add all the ingredients used in the turtle-soup1 except wine and lemons4--,mrs4 ,d4 ,,terrapin4 ,first cut up the head and put it in the pot to boil with the shell on2 when done enough to remove the under shell1 take it up and pick to pieces4 ,clean the top shell well2 add a few crackers1 onions1 parsley1 allspice1 black pepper1 butter1 and wine4 ,return it to the shell1 put sliced lemon on and bake it4--,mrs4 ,d4 ,,turtle ,,or ,,terrapin ,,steaks4 ,cut the turtle or terrapin in thin slices2 broil or fry them with pepper1 salt1 and butter4 ,,turtle ,,or ,,terrapin ,,in ,,batter4 ,smother the steaks in an egg-batter4 ,season with pepper1 salt1 butter1 and with a little bread crumbs2 fry or broil4 ,,to ,,cook ,,turtles4 ,drop four turtles into boiling water1 and boil one hour2 then take them out and remove the skin from the legs and feet1 and replace them in fresh boiling water1 where they should continue to boil one and one-half hour and then be taken out to cool4 ,when cold1 clean them thoroughly1 removing the round liver which contains the gall4 ,cut them into small bits and place them in a stewpan1 adding pepper1 salt1 the eggs that are found within1 one quart water1 one-half pound butter1 and two tablespoonfuls flour mixed with a little cold water4 ,stir the flour and water well into the other ingredients1 and stew about twenty minutes4 ,as you remove them from the fire1 pour in one-half pint ,madeira wine4--,mrs4 ,a4 ,d4 ,,fish4 ,in selecting fish1 notice if the flesh is firm and hard1 the eyes full and prominent1 the scales bright1 the fins stiff1 and the gills red1 as all these indications denote their being fresh4 ,wash the fish1 rub it with salt and pepper1 and lay it on a dish1 or hang it up till ready to cook4 ,never keep it lying in water1 either in preparing it for cooking1 or in trying to keep it till the next day4 ,in boiling fish1 put it in boiling water1 and simmer very slowly4 ,it will require an hour to boil a large fish1 and about twenty minutes for a small one4 ,every housekeeper should have a fish-kettle for fish4 ,be careful to have boiling-hot lard in the frying-pan when you go to fry fish4 ,first rub salt and pepper and flour or meal on the fish1 then keep it well covered while frying1 as you should do to every thing that is being fried4 ,doing this will enable you to fry the fish 7or other article of food7 a pretty amber color1 while at the same time it will be perfectly done4 ,always have a tin sheet for lifting boiled fish and for turning broiled fish4 ,before broiling1 rub with pepper and salt1 and then grease with fresh butter4 ,lay the fish on a gridiron well greased with sweet lard and lay the tin sheet over it4 ,when you wish to turn1 take the gridiron from the fire1 holding the tin sheet on top the fish4 ,hold them together1 then lay them on a table with the tin sheet down and the gridiron uppermost4 ,carefully raise the gridiron1 leaving the fish lying unbroken on the tin sheet4 ,the cook may now easily slide the fish on the gridiron1 put it again on the fire and brown the other side1 putting the tin sheet back on top of it4 ,every thing should be covered while being broiled4 ,when done1 lay it on a dish and pour over it melted butter in which has been stirred pepper1 salt1 and minced parsley4 ,if devilled fish is desired1 add to this dressing1 one tablespoonful pepper vinegar1 one of celery vinegar1 one of walnut catsup1 one of made mustard1 one wine-glassful of acid fruit jelly4 ,in making sauces for fish1 never use the water in which the fish has been boiled4 ,full directions for stewing fish are to be found in the subsequent pages4 ,,fish ,,la ,,cr,,me4 ,boil a firm fish1 remove the bones1 pick it to pieces4 ,mix one pint cream or milk with two tablespoonfuls flour1 one onion1 one-half pound butter 7or less71 and salt4 ,set it on the fire and stir until it is as thick as custard4 ,fill a baking-dish alternately with fish1 cracker1 and cream4 ,bake for thirty minutes1 use four crackers4--,mrs4 ,w4 ,c4 ,r4 ,,halibut4 ,boil one pound halibut1 then chop it very fine and add eight eggs well beaten2 pepper and salt to taste1 then one cup butter4 ,put it in a stewpan and cook until the eggs are done sufficiently4 ,serve very hot on toast4--,miss ,f4 ,n4 ,halibut4 ,halibut should be cut in slices of four pounds each4 ,if to be boiled1 cover with salt water1 and skim often2 drain off and serve with butter sauce4 ,if baked or fried1 garnish with horseradish and serve with melted butter4 ,,fish ,,chowder4 ,fry a few slices of salt pork1 cut the fish in small pieces1 pare and slice the potatoes1 add a little onion chopped fine4 ,place all in layers in the kettle2 season with salt and pepper4 ,stew over a slow fire thirty minutes4 ,,cat-,,fish ,,chowder4 ,to be made of ,new ,river cat-fish4 ,wash the fish in warm water1 put it on in just water enough to cover it1 boil until tender or until the bones will slip out2 take out the largest bones1 chop up the fish1 put it in a stewpan with a pint of water1 a large lump of butter4 #a cup of cream1 pepper and not much salt4 #a onion1 one teaspoonful mustard1 one-half teacupful walnut catsup4 ,stew until quite thick1 garnish with sliced lemon and serve hot4--,mrs4 ,p4 ,w4 ,,cat-,,fish ,,chowder ,,or ,,hog-,,fish4 ,take two cat-fish1 skin1 and boil till thoroughly done2 pick very fine and add3 #b good sized onions4 pound butter4 #a tablespoonful salt4 #a tablespoonful pepper4 #b tablespoonfuls ,worcestershire sauce4 ,add a little celery or celery-seed1 a little thyme1 a little parsley4 ,pour over all about one quart of boiling water and cook fast about half an hour4--,miss ,f4 ,n4 ,,fish ,,chowder4 ,take any large fish1 and cut in thin slices1 lay some slices of fat bacon at the bottom of the pot and then a layer of fish1 onions1 cracker dust1 red and black pepper1 salt1 and butter4 ,then more layers1 until you have used all the fish4 ,cover the whole with water and cook until well done4--,mrs4 ,d4 ,,boiled ,,sheep',s-,,head4 ,clean the fish and boil well done4 ,serve hot with butter and egg sauce4 ,,to ,,bake ,a ,,sheep',s-,,head4 ,put two tablespoonfuls butter and two tablespoonfuls lard in a skillet2 also1 with that1 two tablespoonfuls flour1 a little parsley1 one pint boiling water1 a little wine1 catsup1 salt1 and cayenne pepper4 ,boil a few minutes2 then take four eggs1 half a pint cream or butter2 beat well together4 ,lay the fish in a large deep dish1 pour gravy from skillet over it2 spread butter over top of fish4 ,the bottom of the oven to be quite hot1 top slow4--,miss ,e4 ,w4 ,,boiled ,,sheep',s-,,head ,,or ,,rock4 ,lay the fish in a fish boiler1 in a cloth1 to prevent breaking4 ,throw into the water a handful parsley1 and when the fish is done1 lay some sprigs on it in the dish4--,mrs4 ,d4 ,,baked ,,sheep',s-,,head4 ,put the fish in a pan and cover with water2 put a little parsley1 onions1 and fat bacon1 chopped up together1 black pepper and salt1 in the fish and over it1 and when nearly done1 beat up one egg and a little flour1 and pour over it to thicken the gravy4 ,rock or shad may be cooked the same way4--,mrs4 ,d4 ,baked ,sheep's-head4 ,when ready for cooking1 salt and pepper well1 gash the sides in three or four places4 ,cut four onions very fine1 to which add one pint bread crumbs1 fat meat minced very fine1 as it suits better than lard1 cayenne pepper1 thyme1 a little salt1 and the yolks of two eggs1 all mashed together1 with which stuff the fish inside and gashes on the outside4 ,then sprinkle over with flour and black pepper2 put into a large pan with one quart cold water4 ,bake two hours1 slowly4 ,serve with or without sauce1 according to taste4--,miss ,f4 ,n4 ,,boiled ,,rock-,,fish4 ,clean the fish nicely1 rub well with salt and pepper4 ,put into a large deep pan1 that it may lie at full length2 cover with cold water1 adding salt and pepper4 ,boil steadily for three-quarters of an hour2 dish and serve with melted butter and sauce or catsup4--,miss ,f4 ,n4 ,boiled ,rock-fish4 ,clean nicely and hang it up2 do not lay it in water1 but wash it when ready for cooking4 ,put on in boiling water1 seasoning with salt to taste4 ,it takes two hours to boil1 if large4 ,serve with egg sauce1 and send to the table in a napkin to keep hot4--,mrs4 ,w4 ,,to ,,stew ,,rock-,,fish4 ,take a rock1 clean and season with parsley1 sweet marjoram1 onions1 one-half pint water1 salt to taste1 one pint ,port wine1 one-half pound butter1 and a little flour4 ,put them in a dish1 and set in a stewpan4 ,one hour is sufficient for cooking4--,mrs4 ,j4 ,t4 ,,baked ,,rock4 ,boil the fish and take out the bones4 ,season with cream1 butter1 pepper1 and salt1 and grated bread crumbs over the top4 ,bake slightly in a flat dish or scollop shells4--,mrs4 ,r4 ,,to ,,pickle ,,rock4 ,cut a rock-fish into pieces and put in a kettle with sufficient water to cover it4 ,put in a handful of salt1 some white pepper1 one tablespoonful allspice1 a few cloves and mace4 ,when the fish is nearly done1 add a quart of vinegar4 ,in putting away1 use as much liquor as will cover it4--,mrs4 ,j4 ,w4 ,s4 ,,baked ,,shad4 ,open the shad down the back1 wash well and salt it2 wipe dry and rub inside and out with a little cayenne pepper4 ,prepare a stuffing of bread1 seasoned with pepper1 salt1 thyme1 or parsley1 celery-seed1 a little chopped onion1 piece of butter1 size of a walnut4 ,tie up the fish and put in a baking pan with one pint water 7to a good sized fish7 and butter1 size of a hen's egg4 ,sprinkle with flour1 baste well and bake slowly an hour and a half4--,mrs4 ,j4 ,h4 ,f4 ,,to ,,fry ,,shad4 ,clean and hang in a cool place4 ,when ready to use wash thoroughly1 cut up and sprinkle lightly with flour1 pepper1 salt1 and fry with lard4--,mrs4 ,r----4 ,,to ,,roast ,,shad4 ,fill the inside with forcemeat1 sew it up and tie it on a board1 not pine1 cover with bread crumbs1 a little salt1 and pepper1 and place before the fire4 ,when done one side1 turn it2 when sufficiently done1 pull out the thread2 dish and serve with drawn butter and parsley4--,mrs4 ,d4 ,,to ,,broil ,,shad4 ,clean1 wash1 and split the shad1 and wipe it dry4 ,sprinkle with pepper and salt1 and place it over a clear1 slow fire1 with the skin down so as to retain the juice2 put on a clean gridiron1 rubbed with lard4 ,turn it when nearly done2 take up1 and season with a generous piece of butter1 salt1 and pepper to taste4--,mrs4 ,s4 ,,potted ,,shad4 ,cut the fish as for frying2 pack in a stone jar with layers of mixed spices1 seasoning with salt2 after the jar is filled1 pour vinegar over2 cover tightly with a cloth4 ,put the jar in a large pot of water and boil until the fish is thoroughly done4 ,a nice relish for tea4--,mrs4 ,c4 ,l4 ,t4 ,,to ,,barbecue ,a ,,shad4 ,split the back of the fish1 pepper and salt it1 and put on the gridiron with the skin down4 ,baste the upper side of the fish with butter2 brown a little piece of butter with a small quantity of flour1 and when brown add pepper1 salt1 and a little water4 ,dish in a tureen4--,mrs4 ,j4 ,w4 ,s4 ,,scolloped ,,sturgeon4 ,four pounds sturgeon1 boiled2 when cold1 pick to pieces and then wash and squeeze out the water4 ,make a mayonnaise dressing1 using celery1 cayenne pepper instead of black pepper1 and salt4 ,serve on white lettuce leaves4--,mrs4 ,r4 ,r4 ,,sturgeon ,,cutlet4 ,remove all the fat from the fish2 cut it into steak pieces4 ,beat up the yolks of eggs enough to moisten the pieces well2 dip them into the beaten egg4 ,have ready a dish of grated bread crumbs 7stale bread is best71 then roll them in the bread crumbs and pepper them well4 ,prepare a vessel of melted lard1 have it boiling hot1 but not burnt2 lay in the pieces of fish and cover with a lid4 ,turn them over as they brown and remove the lid when they are nearly done4--,mrs4 ,dr4 ,p4 ,c4 ,,sturgeon ,,or ,,drum4 ,slice it like beefsteak1 and roll in a thin egg batter1 and fry in hot lard4 ,chopped parsley and black pepper may be added1 if liked4--,mrs4 ,d41 ,suffolk4 ,,baked ,,sturgeon4 ,wash the skin well1 put in a pan and bake for three-quarters of an hour4 ,then take it out on a dish2 pierce it with a knife in several places4 ,make a stuffing of pot-meat1 bread crumbs1 onions1 parsley1 thyme1 pepper1 and salt1 all chopped well together4 ,stuff the holes with the mixture and put the rest in the gravy2 return to the pan and bake until done4--,mrs4 ,d4 ,,to ,,fry ,,perch4 ,sprinkle with salt and dredge with flour2 after a while dredge with flour the other side4 ,when the lard boils hard1 skim it well and put in the fish4 ,serve hot4--,mrs4 ,w4 ,,to ,,fry ,,trout4 ,split the fish down the back1 insert a thin slice of fat pork4 ,squeeze lemon juice over it and fry brown4--,mrs4 ,j4 ,i41 ,la4 ,,boiled ,,cod-,,fish4 ,boil over a slow fire and skim frequently4 ,season with salt4 ,garnish with parsley and rings of hard boiled eggs1 and serve with butter and egg-sauce4 ,,cod-,,fish ,,balls4 ,one-fourth fish1 to three-fourths potatoes1 eggs enough to moisten4 ,season with pepper and salt1 and fry brown4 ,,nantucket ,,cod-,,fish4 ,cut the thick part out of a firm1 white dried codfish1 and soak it over night1 then cut into very small pieces and parboil for a few minutes1 changing the water until the fish remains but slightly salted4 ,drain off the water1 leaving the fish in the saucepan4 ,pour over a little more milk than will cover it2 when it becomes heated1 add a little butter and pepper1 thicken with flour stirred smooth in milk4 ,stir constantly for a few minutes4 ,,to ,,dress ,,salt ,,cod-,,fish4 ,take one-third of a large fish2 soak it from three to four hours2 next1 boiling it till thoroughly done1 pick the meat fine1 taking out all the bones4 ,then add3 #c hard-boiled eggs1 chopped fine4 #c to #d ,irish potatoes1 boiled and mashed4 ,mix all well together in a stewpan1 with-- #a teacup of hot water4 ,salt and mustard to the taste4 ,boil half an hour1 and add a liberal supply of butter just before serving4 ,if preferred1 the salt and mustard need not be put in until during the cooking4--,mrs4 ,a4 ,c4 ,,boiled ,,mackerel4 ,well wash the fish1 put it into nearly boiling water with one tablespoonful salt in it2 boil up quickly1 then let it simmer gently for a quarter of an hour1 and if the fish be very large1 a few minutes longer4 ,serve in a hot dish4--,mrs4 ,b4 ,,to ,,broil ,,mackerel4 ,if the mackerel is fresh1 after it is nicely scaled and cleaned1 dry it2 pepper and salt and broil it on a gridiron2 baste it with fresh butter4 ,after it is broiled1 put it on a hot dish1 pour melted butter over it1 and serve4 ,if the fish is salt1 pour boiling water over it1 soak it several hours2 butter and pepper1 and broil2 serve in the same way as the fresh4--,mrs4 ,r4 ,,to ,,cook ,,salt ,,mackerel4 ,soak the fish over night in fresh water4 ,in the morning drain off the water and place on a gridiron to broil1 dressing with hot butter4--,mrs4 ,t4 ,,baked ,,salmon4 ,when washed and dried1 sprinkle over pepper and salt4 ,have ready in a baking-pan a small grating2 lay the fish on this1 with bits of butter over it2 set in a hot oven1 basting often and freely with butter4 ,when nicely browned1 butter a sheet of white paper and lay over it1 to prevent its getting too dry2 when done and tender1 place on a hot dish4 ,add to the gravy one teacupful milk1 one tablespoonful pepper vinegar1 pepper1 salt1 and a mashed ,irish potato smoothly mixed in2 boil1 and pour over the fish4 ,sift over all browned cracker4 ,garnish with bleached tops of celery and curled parsley alternately4--,mrs4 ,t4 ,,boiled ,,salmon4 ,after the fish has been cleaned and washed1 dry it and sew it up in a cloth2 lay it in a fish-kettle1 cover with warm water1 and simmer until done and tender4 ,meanwhile have ready in a saucepan one pint cream1 two tablespoonfuls fresh butter1 salt1 pepper1 minced parsley1 and thyme2 let it boil up once1 not too quickly4 ,take the fish from the kettle1 carefully unwrap it1 lay it for a moment on a folded napkin to dry4 ,have ready a hot dish1 lay the fish on it carefully1 without breaking it1 pour over the cream4 ,slice some hard-boiled eggs1 and lay over the fish alternately with sliced lemon4 ,border the edges of the dish with curled parsley4--,mrs4 ,s4 ,t4 ,,salmon ,,steak4 ,when well dried1 pepper and salt1 sift over powdered cracker1 and lay upon a gridiron1 which has been first greased with butter or lard1 over hot coals4 ,as soon as the side next to the fire is brown1 turn it by carefully slipping under it a batter-cake turner and holding the fish on it with the other hand1 lest it should break4 ,when both sides are of a light brown1 lay in a hot dish2 pepper and salt again2 pour over melted butter2 place the cover on1 and serve4--,mrs4 ,t4 ,,pickled ,,salmon4 ,soak the salmon twenty-four hours1 changing the water4 ,put it in boiling water1 with a little vinegar4 ,when done and cold1 boil your vinegar with spice and pour on the fish4--,mrs4 ,a4 ,p4 ,,german ,,fish ,,stew4 ,put the fish in a kettle to boil4 ,stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil2 when well done1 pour them in with the fish4 ,then mix yolks of three eggs1 juice of two lemons strained1 one tablespoonful sifted flour4 ,beat these well together1 and pour upon the fish when nearly done4 ,then add ginger1 pepper1 and salt to taste2 stew three or four minutes1 after mixing all the ingredients4 ,oysters may be cooked by the same receipt1 only substituting one quart oysters for the fish4--,mrs4 ,a4 ,d4 ,,game4 ,,haunch ,,of ,,venison4 ,rub the venison over with pepper1 salt1 and butter4 ,repeat the rubbing4 ,after it has been put in the oven1 put in as much cold water as will prevent burning and draw the gravy4 ,stick five or six cloves in different parts of the venison4 ,add enough water to make sufficient gravy4 ,just before dinner1 put in a glass of red wine and a lump of butter rolled in flour1 and let it stew a little longer4--,mrs4 ,t4 ,,venison ,,haunch4 ,prepare the venison as you would mutton4 ,put in a baking-pan1 lard with a little bacon1 add a pint of water1 a gill of red wine1 salt1 and a little cayenne pepper4 ,bake quickly1 and serve with or without gravy4 ,,stewed ,,venison4 ,cut in tolerably thick slices4 ,put in an oven with two spoonfuls of water and a piece of lard4 ,cook till nearly done1 then pour off the gravy and baste it well with a large spoonful of butter1 pepper1 and salt4 ,stewed ,venison4 ,slice cold venison in a chafing dish and add-- ,a cup of water4 ,a small teacup of red wine4 ,a small teacup of currant jelly4 ,a tablespoonful of butter4 ,a teaspoonful of made mustard4 ,a little yellow pickle4 ,a little chopped celery4 ,a little mushroom catsup4 ,salt and cayenne pepper to the taste4 ,the same receipt will answer for cold mutton4--,mrs4 ,r4 ,l4 ,o4 ,,to ,,barbecue ,,squirrel4 ,put some slices of fat bacon in an oven4 ,lay the squirrels on them and lay two slices of bacon on the top4 ,put them in the oven and let them cook until done4 ,lay them on a dish and set near the fire4 ,take out the bacon1 sprinkle one spoonful of flour in the gravy and let it brown4 ,then pour in one teacup of water1 one tablespoonful of butter1 and some tomato or walnut catsup4 ,let it cool1 and then pour it over the squirrel4 ,,roast ,,rabbit4 ,stew the rabbit4 ,after boiling the haslet and liver1 stew them with parsley1 thyme1 celery-seed1 butter1 salt1 and pepper1 for gravy4 ,soak a piece of loaf bread1 a short time1 in water4 ,mix with it the yolk of an egg and some butter1 for stuffing2 then soak it in milk and cream4 ,sprinkle the inside of the rabbit with salt and pepper1 fill it with the above dressing1 sew it up1 and roast or bake quickly4--,mrs4 ,b4 ,,barbecued ,,rabbit4 ,lay the rabbit in salt and water half an hour1 scald with boiling water1 wipe dry1 grease with butter1 and sprinkle with pepper and a little salt4 ,lay it on the gridiron1 turning often so that it may cook through and through1 without becoming hard and dry4 ,when brown1 lay on a hot dish1 butter plentifully on both sides1 and add a little salt and pepper4 ,set in the oven1 while preparing four teaspoonfuls of vinegar1 one of made mustard1 and one of currant jelly or brown sugar4 ,pour this over the rabbit1 rubbing it in1 then pour over the gravy and serve hot4--,mrs4 ,t4 ,,stewed ,,rabbit4 ,cut up the rabbit and wash it4 ,put it in a stewpan and season it with salt and pepper4 ,pour in half a pint of water1 and when this has nearly stewed away1 add half a pint of ,port wine1 two or three blades of mace1 and a tablespoonful of flour1 mixed with a quarter of a pound of butter4 ,let it stew gently till quite tender1 and then serve hot4--,mrs4 ,c4 ,c4 ,stewed ,rabbit4 ,cut a rabbit into eight pieces4 ,after soaking in salt and water1 put it in a stewpan1 with a slice of pork or bacon1 and with more than enough water to cover it4 ,when nearly done1 take out the pieces1 strain the water in which they have boiled1 and return all to the stewpan1 with a teacup of milk1 a little pepper1 salt1 chopped onion and parsley4 ,after this boils up1 stir in a heaping tablespoonful of butter1 in which a tablespoonful of flour has been rubbed4 ,let it boil up once more2 then serve in a covered dish1 with four hard-boiled eggs sliced over it1 and grated bread crumbs4 ,the same receipt will answer for squirrel4--,mrs4 ,t4 ,,wild ,,turkey4 ,if the turkey is old1 after it is dressed wash it inside thoroughly with soda and water4 ,rinse it and plunge it into a pot of boiling water for five minutes4 ,make a stuffing of bits of pork1 beef1 or any other cold meat1 plenty of chopped celery1 stewed giblets1 hard-boiled eggs1 pounded cracker1 pepper1 and salt1 and a heaping spoonful of butter4 ,work this well and fill the turkey4 ,with another large spoonful of butter grease the bird1 and then sprinkle salt and pepper over it4 ,lay in a pan1 with a pint of stock or broth in which any kind of meat has been boiled4 ,place in a hot oven4 ,when it begins to brown1 dredge with flour and baste1 turning often1 so that each part may be equally browned4 ,put a buttered sheet of paper over the breast1 to prevent dryness4 ,when thoroughly done1 lay on a dish1 brown some crackers1 pound and sift over it1 and serve with celery or oyster sauce4--,mrs4 ,t4 ,a ,simpler ,way to ,prepare ,wild ,turkey4 ,prepare the turkey as usual1 rub the inside with salt and cayenne pepper1 and put in the baking-pan1 with water enough to make gravy4 ,cut up the gizzard and liver with a lump of butter and a spoonful of cream4 ,mix with the gravy and serve hot4 ,to ,roast ,wild ,fowl in a ,stove4 ,put them on a rack above a pan1 so that the gravy will drip through4 ,this makes them as delicate as if roasted on a spit4 ,if roasted in a pan1 they will be exceedingly greasy and have the stovey taste to which so many persons object4--,mrs4 ,j4 ,w4 ,s4 ,,wild ,,goose4 ,after the goose is dressed1 soak it several hours in salt and water4 ,put a small onion inside and plunge it into boiling water for twenty minutes4 ,stuff with chopped celery1 chopped eggs1 mashed potatoes1 bits of fat pork or other cold meat2 a little butter2 raw turnip grated2 a tablespoonful of pepper vinegar2 a little chopped onion2 pepper and salt to the taste4 ,a teacup of stock or broth must be put in the pan with the fowl4 ,butter it1 dredge with flour1 and baste often4 ,pin a buttered paper over the breast to prevent its becoming hard4 ,serve with mushroom or celery sauce1 or1 for a simpler taste1 serve merely with its own gravy4--,mrs4 ,t4 ,wild ,goose4 ,put a small onion inside1 a slice of pork1 pepper1 salt1 and a spoonful of red wine4 ,lay in a pan with water enough to make gravy4 ,dredge with flour1 and baste with butter frequently4 ,cook quickly and serve with gravy made as for wild turkey4 ,,wild ,,duck4 ,when the duck is ready dressed1 put in it a small onion1 pepper1 salt1 and a spoonful of red wine4 ,lay in a pan with water enough to make the gravy4 ,cook in fifteen or twenty minutes1 if the fire is brisk4 ,serve with gravy made as for wild turkey4 ,canvas-back ducks are cooked in the same way1 only you leave on their heads and do not use onion with them4--,mrs4 ,r4 ,l4 ,o4 ,to ,cook ,wild ,duck for ,breakfast4 ,split open in the back1 put in a pan with a little water1 butter1 pepper and salt1 and cook till tender4 ,baste with flour4 ,if for dinner1 cook whole4--,mrs4 ,j4 ,l4 ,c4 ,,to ,,broil ,,partridges4 ,place them in salt and water1 an hour or two before broiling4 ,when taken out1 wipe them dry1 and rub them all over with fresh butter1 pepper and salt4 ,first broil the under or split side on the gridiron1 over bright1 clear coals1 turning until the upper side is of a fine1 light brown4 ,it must be cooked principally from the under side4 ,when done1 rub well again with fresh butter and if not ready to serve them immediately1 put them in a large shallow tin bucket1 cover it and set it over a pot or kettle of boiling water1 which will keep them hot without making them hard or dry and will give time for the many last things to be done before serving a meal4 ,when served1 sift over them powdered cracker1 first browned4--,mrs4 ,t4 ,,to ,,roast ,,partridges4 ,clean the birds as for stuffing4 ,rub with butter1 salt and pepper4 ,put in sheets of letter paper and allow to cook in this way4--,mrs4 ,w4 ,c4 ,,to ,,cook ,,partridges ,,and ,,pheasants4 ,place them in a steamer1 over a pot of boiling water1 till tender4 ,have ready a saucepan of large fresh oysters1 scalded just enough to make them plump and seasoned with pepper-sauce1 butter1 and a little salt4 ,rub the cavity of the birds with salt and pepper1 fill with oysters and sew up4 ,broil till a light brown4 ,place on a hot dish and sift over them browned cracker4 ,add a large tablespoonful of butter and one of pounded cracker to the oyster liquor4 ,boil it up once and pour into the dish1 but not over the birds4--,mrs4 ,t4 ,,to ,,broil ,,pigeons4 ,pigeons may be broiled the same as chickens1 only cover the breast with slices of bacon4 ,when nearly done1 remove the bacon1 dredge with flour and baste with butter4 ,they will be done in half an hour4 ,,stewed ,,pigeons4 ,the pigeons must be seasoned with pepper1 salt1 cloves1 mace and sweet herbs4 ,wrap the seasoning up in a piece of butter and put it in the pigeon4 ,then tie up the neck and vest and half roast the pigeons4 ,then put them in a stewpan with a quart of good gravy1 a little white wine1 some pickled mushrooms1 a few peppercorns1 three or four blades of mace1 a bit of lemon peel1 a bit of onion and a bunch of sweet herbs4 ,stew until done1 then thicken with butter and yolks of eggs4 ,garnish with lemon4 ,,pigeon ,,pie4 ,take six young pigeons4 ,after they are drawn1 trussed1 and singed1 stuff them with the chopped livers mixed with parsley1 salt1 pepper1 and a small piece of butter4 ,cover the bottom of the dish with rather small pieces of beef4 ,on the beef1 place a thin layer of chopped parsley and mushrooms1 seasoned with pepper and salt4 ,over this place the pigeons1 between each putting the yolk of a hard-boiled egg4 ,add some brown sauce or gravy4 ,cover with puff paste and bake the pie for an hour and a half4--,mrs4 ,c4 ,c4 ,,to ,,dress ,,reed ,,birds4 ,pick open and carefully wash one dozen or more birds4 ,place them between the folds of a towel1 and with a rolling-pin mash the bones quite flat4 ,season with salt and a little cayenne and black pepper4 ,either fry or broil on a gridiron made for broiling oysters4 ,this must be done over a clear fire4 ,when done1 season1 put a lump of butter on each bird and serve hot4--,mrs4 ,a4 ,m4 ,d4 ,,to ,,cook ,,sora1 ,,ortolans1 ,,and ,,other ,,small ,,birds4 ,prepare as you would a chicken for roasting4 ,lay in a pan and pour boiling water over them or1 if convenient1 steam them4 ,scald a few large fresh oysters till just plump1 season them with cayenne pepper1 salt and butter4 ,pour into the cavity of each bird a few drops of pepper-sauce and then put a large oyster in each4 ,broil a short time1 frequently turning that they may not become dry4 ,if not ready to serve them as soon as they are done1 lay in a tin bucket1 butter them and sprinkle them again with black pepper1 cover the bucket and set it over boiling water till wanted4 ,when laid in the dish1 sift browned cracker over the birds1 and pour gravy into the dish4--,mrs4 ,t4 ,to ,cook ,sora1 ,ortolans1 and ,other ,small ,birds4 ,after they are split open in the back and dressed1 lay them in weak salt and water for a short time4 ,then lay them on a board and roll with a rolling-pin to flatten the breastbone4 ,put butter1 pepper1 and salt on them4 ,lay them on a gridiron and broil slowly4 ,when just done1 add more butter and pepper1 lay in a flat tin bucket1 which set over a vessel of boiling water to keep the birds hot1 juicy1 and tender till wanted4--,mrs4 ,t4 ,,sora1 ,,ortolans1 ,,robins1 ,,and ,,other ,,small ,,birds4 ,they should be carefully cleaned1 buttered1 sprinkled with pepper and salt1 and broiled4 ,when they are served1 butter them again4 ,if you like1 serve each bird on a piece of toast1 and pour over them a sauce of red wine1 mushroom catsup1 salt1 cayenne pepper1 and celery4 ,,meats4 ,all meats are better in winter for being kept several weeks1 and it is well1 in summer1 to keep them as long as you can without danger of their being tainted4 ,if it is not in your power to keep meat in an ice-house1 in summer1 keep it in a cool dark cellar1 wrapped around with wet cloths1 on top of which lay boughs of elderberry4 ,the evaporation from the cloth will keep the meat cool and the elderberry will keep off insects4 ,if you should unfortunately be obliged to use stale meat or poultry1 rub it in and out with soda1 before washing it4 ,tough meats and poultry are rendered more tender by putting a little vinegar or a few slices of lemon in the water in which they are boiled4 ,the use of an acid will save time and fuel in cooking them and will render them more tender and digestible4 ,if possible1 keep the meat so clean that it will not be necessary to wash it1 as water extracts the juices4 ,when it is frozen1 lay it in cold water to thaw1 and then cook quickly1 to prevent its losing its moisture and sweetness4 ,in roasting or boiling1 use but little salt at first1 as it hardens meat to do otherwise4 ,in roasting1 baste frequently1 to prevent the meat from hardening on the outside1 and try to preserve the juices4 ,if possible1 roast the meat on a spit before a large1 open fire1 after using salt1 pepper1 butter or lard1 and dredging with flour4 ,where an open fire-place cannot be obtained1 however1 the meat may be well roasted in a stove or range4 ,mutton1 pork1 shote and veal should be well done1 but beef should be cooked rare4 ,in boiling1 put on salt meat in cold water1 but fresh meat in hot4 ,remember also that salt meat requires more water and a longer time to cook than fresh4 ,boil slowly1 removing the scum that rises when it begins to simmer4 ,keep a tea-kettle of boiling water at hand to replenish the water in the pot1 as it boils away4 ,do not let the meat boil too hard or too long1 as this will toughen it and extract the juices4 ,add salt to fresh meat1 just before it is done4 ,lardering beef1 veal1 and poultry is a great improvement1 keeping it moist whilst cooking and adding richness to the flavor4 ,lardering consists in introducing slips of clear fat bacon or salt pork1 into the surface of meat1 by means of a pin1 sharp at one end and cleft into four divisions at the other4 ,this pin may be obtained at any hardware store4 ,as the housekeeper is sometimes hurried in preparing a dish1 it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients4 #b chopped onions4 #c pods of red pepper 7chopped74 #b tablespoonfuls brown sugar4 #a tablespoonful celery seed4 #a tablespoonful ground mustard4 #a teaspoonful turmeric4 #a teaspoonful black pepper4 #a teaspoonful salt4 ,put all in a quart bottle and fill it up with cider vinegar4 ,a tablespoonful of this mixed in a stew1 steak1 or gravy1 will impart not only a fine flavor1 but a rich color4 ,keeping this mixture on hand will obviate the necessity of the housekeeper looking through various spice boxes and packages to get together the requisite ingredients for flavoring1 and will thus save her time and trouble4 ,,how ,,to ,,select ,,meats4 ,good and wholesome meat should be neither of a pale rosy or pink color1 nor of a deep purple4 ,the first denotes the diseased condition1 the last proves the animal has died a natural death4 ,good meat has more of a marble look1 in consequence of the branching of the veins which surround the adipose cells4 ,the fat1 especially of the inner organs1 is always firm and suety and never moist1 while in general the fat from diseased cattle is flabby and watery and more often resembles jelly or boiled parchment4 ,wholesome meat will always show itself firm and elastic to the touch1 and exhibit no dampness1 while bad meat will appear soft and moist1 in fact1 often more wet1 so that the liquid substance runs out of the blood when pressed hard4 ,good meat has very little smell and diffuses a certain medicinal odor4 ,this can be distinctly proved by cutting the meat through with a knife and smelling the blade or pouring water over it4 ,lastly1 bad meat has the peculiarity that it shrinks considerably in the boiling1 wholesome meat rather swells and does not lose an ounce in weight4 ,,observations ,,on ,,pork1 ,,curing ,,bacon1 ,,etc4 ,hogs weighing from #aej to #bjj pounds are the most suitable size for family use4 ,they should not exceed twelve months in age1 as they are much more tender from being young4 ,they should be well kept and should be corn-fed several weeks before being killed4 ,after being properly dressed1 they should hang long enough to get rid of the animal heat4 ,when they are ready to be cut up1 they should be divided into nine principal parts1 two hams1 two shoulders1 two middlings1 the head or face1 jowl and chine4 ,the hog is laid on its back to be cut up4 ,the head is cut off just below the ears1 then it is split down on each side of the backbone1 which is the chine4 ,this is divided into three pieces1 the upper portion being a choice piece to be eaten cold4 ,the fat portion may be cut off to make lard4 ,each half should then first have the leaf fat taken out1 which is done by cutting the thin skin between it and the ribs1 when it is easily pulled out4 ,just under this1 the next thing to be removed is the mousepiece or tenderloin1 lying along the edge1 from which the backbone was removed1 commencing at the point of the ham4 ,this is considered the most delicate part and is used to make the nicest sausage4 ,just under this tenderloin are some short ribs about three inches long1 running up from the point of the ham which are known as the griskin4 ,this is removed by a sharp knife being run under it1 taking care to cut it smooth and not too thick4 ,when broiled1 it is as nice as a partridge4 ,the ribs are next taken out of the shoulder and middling1 though some persons prefer leaving them in the middling4 ,in this case seven should be taken from the shoulder1 by a sharp knife cutting close to the ribs1 which make a delicious broil4 ,then cut off the ham as near the bone as possible1 in a half circle4 ,the shoulder is then cut square across just behind the leg4 ,the feet are then chopped off with a sharp axe or cleaver4 ,from the shoulder1 they should be cut off leaving a stump of about two inches4 ,from the ham1 they should be cut off at the joint1 as smoothly as possible1 and then you may proceed to salt the meat4 ,in order to impart redness to the hams1 rub on each a teaspoonful of pulverized saltpetre before salting4 ,if the weather is very cold1 warm the salt before applying it4 ,first rub the skin side well with salt and then the fleshy side1 using for the purpose a shoe-sole or leather glove4 ,no more salt should be used than a sufficiency to preserve the meat1 as an excess hardens the meat4 ,a bushel of salt is sufficient for a thousand pounds of meat4 ,for the chine and ribs a very light sprinkling of salt will suffice4 ,the meat as salted should be packed with the skin side down1 where it should remain from four to six weeks1 according to the weather4 ,if the weather is mild1 four weeks will answer4 ,should the weather be very cold and the pork in an exposed place1 it will freeze1 and the salt1 failing to penetrate the meat1 will be apt to injure it4 ,after it has taken salt sufficiently1 the old ,virginia mode is to break the bulk1 shake off the salt1 rub the joint pieces 7hams and shoulders7 with good1 green-wood ashes 7hickory preferred74 ,then rebulk it and let it remain two weeks longer1 when it should be hung up with the joints down and the other pieces may be hung up for smoking at the same time4 ,it is not necessary that the smoke-house should be very tight1 but it is important that the pork should not be very close to the fire4 ,a smothered fire made of small billets of wood or chips 7hickory preferred71 or of corn cobs1 should be made up three times a day till the middle of ,march or first of ,april1 when the joint pieces should be taken down and packed in hickory or other green-wood ashes1 as in salt1 where they will remain all the summer without danger of bugs interfering with them4 ,this recipe has been obtained from an old ,virginia family1 famous for their skill in this department of housekeeping4 ,this mode of curing makes the best bacon in the world1 far superior to what are generally called ,virginia cured hams4 ,shoat 7which ,i must explain to the uninitiated is a term applied in the ,south to a young pig past the age when it may be cooked whole7 should be kept up and fattened on buttermilk1 several weeks before being killed1 as this makes the flesh extremely delicate4 ,it is best killed when between two and three months old4 ,it should then be divided into four quarters4 ,it is more delicate and wholesome eaten cold4 ,,pork ,,steak4 ,remove the skin1 beat without breaking into holes2 scald with boiling water1 wipe dry and broil4 ,when brown lay in a hob dish4 ,sprinkle over pepper1 salt1 a little sage1 chopped onion1 and parsley2 then butter profusely4 ,grate over all hard biscuit or crackers that have been browned and serve4--,mrs4 ,s4 ,t4 ,,spare-,,ribs4 ,pork chop and pork cutlet may be cooked in the same way1 omitting the onion if not liked4--,mrs4 ,t4 ,,pork ,,spare-,,rib4 ,with stuffing of sage and onions1 roasted spare-rib1 done over the potatoes1 affords a good substitute for goose4 ,,spare-,,ribs4 ,always parboil spare-ribs3 then broil with pepper and salt2 cut in pieces three or four bones each4--,mrs4 ,w4 ,spare-,ribs4 ,cut them into pieces of two or three ribs each2 put them into a covered stewpan and boil or stew until perfectly done4 ,just before you take them out1 add salt1 pepper1 and minced parsley4 ,put on the cover and simmer until well seasoned4 ,take them out of the pan1 drain and dry them4 ,for one moment let them scorch on a gridiron over a bed of hot coals2 lay on a hot dish2 butter each one2 pepper added2 sift over browned cracker and serve4--,mrs4 ,s4 ,t4 ,,to ,,cook ,,spare-,,ribs ,,and ,,griskin ,,or ,,short-,,ribs4 ,put them on in a small quantity of water and boil for fifteen or twenty minutes4 ,gash them with a knife2 sprinkle with pepper and put them on a hot gridiron as near the fire as possible2 broil quickly1 but not too brown4 ,have some butter melted and pour over the meat and shut it up in the dish4 ,these are good for breakfast4--,mrs4 ,p4 ,w4 ,,to ,,cook ,,backbone ,,or ,,chine4 ,cut the chine in three pieces2 the large end must be about a foot long1 the remainder cut in half4 ,put it in a pot of water and boil for two hours2 then put it in a pan1 baste and set it in the stove to brown4 ,peel some ,irish potatoes and put them in the pot2 boil till done1 mash them up and season with pepper1 a little salt1 and some of the gravy dripping out of the chine while baking2 spread them in the dish1 then lay the chine on top4 ,the largest piece is generally put aside to eat cold1 and is very nice4 ,turnips are good1 cooked in the same way as potatoes1 with the chine4 ,the chine and ham of a hog are nice1 corned like beef4--,mrs4 ,p4 ,w4 ,,backbone ,,pie4 ,take the smallest end of the backbone1 cut in pieces two or three inches long2 put in water and boil until done4 ,make nice rich pastry as for chicken pie2 line the sides of a baking dish with the pastry1 put in the bones1 adding some water in which they were boiled2 also salt1 butter1 and pepper to taste1 with bits of pastry4 ,cover top of baking-dish with pastry2 put in stove and brown nicely4--,mrs4 ,g4 ,b4 ,,to ,,cook ,a ,,ham ,,of ,,pork4 ,wash off the salt and put it in a pot of water2 boil from four to six hours1 according to size4 ,do not take off the skin1 as it preserves the juice and is much better cold4 ,it is also nice to slice and broil with pepper and butter over it4--,mrs4 ,p4 ,w4 ,,leg ,,of ,,pork ,,stuffed4 ,make deep incisions in the meat parallel to the bone1 trim it so as to leave the skin longer than the flesh2 then boil some potatoes1 and when they are done1 mash them with a piece of butter1 cayenne pepper and salt1 an onion finely chopped1 and a little rubbed sage4 ,with this dressing fill the incisions1 draw the skin down and skewer it over to keep the dressing from falling out4 ,season the outside of the meat with salt1 cayenne pepper and sage4 ,roast it slowly2 when done1 pour the gravy in a pan1 skim off the fat and add some browned flour wet in a little cold water1 and boil up once4 ,serve with apple or cranberry sauce4--,mrs4 ,a4 ,m4 ,d4 ,,to ,,dress ,,chine4 ,rub the large end with salt and saltpetre1 and it will keep some time1 or you may boil it fresh4 ,cut the bones of the other end apart1 sprinkle with flour and a little salt3 add one teacup of water1 and stew4 ,it will make two large dishes4--,mrs4 ,w4 ,,roast ,,chine4 ,chine should always be parboiled and stewed before roasting1 to take away the gross taste which the melted fat frying from it gives4 ,after this lay in the pan with one pint water in which it was boiled1 from which all the fat has been skimmed4 ,put in this several whole leaves of sage1 to be removed before serving--just to get the flavor2 minced onion1 and parsley4 ,baste and brown quickly that it may not dry4 ,this is only stewed chine browned4--,mrs4 ,s4 ,t4 ,,pork ,,royal4 ,take a piece of shoulder of fresh pork1 fill with grated bread and the crust soaked1 pepper1 salt1 onion1 sage and thyme3 a bit of butter and lard4 ,place in a pan with some water2 when about half done1 place around it some large apples2 when done1 place your pork on a dish1 with the apples round it2 put flour and water on your pan1 flour browned1 some thyme and sage2 boil1 strain through a very small colander over your pork and apples4 ,,seasoning ,,for ,,sausage4 #ah pounds meat4 #i pounds back fat4 #b ounces sage4 #d ounces black pepper4 #ab ounces salt4--,mrs4 ,j4 ,p4 ,,excellent ,,recipe ,,for ,,sausage4 #ab pounds of the lean of the chine4 #f pounds fat4 #e tablespoonfuls salt4 #f sage4 #b thyme4 #e pepper4 #c sweet marjoram4 ,mix well together4--,mrs4 ,s4 ,m4 ,,sausage ,,meat4 #be pounds lean pieces cut from the shoulder and tenderloin4 #ae pounds fat from the back of the chine4 #a pound salt2 a half pound of black pepper4 #d ounces allspice4 #a ounce sage4 ,cut the fat in small pieces and then chop it2 chop the lean very fine3 mix all together1 kneading in the seasoning4 ,press it down in small pots and pour melted lard over the top4--,mrs4 ,j4 ,d4 ,,sweetbread ,,of ,,hog4 ,this nice morsel is between the maw and ruffle piece inside of the hog4 ,put them in soak for a day2 parboil them and then gash them and stew them in pepper1 butter1 one teacup of milk and a little vinegar4 ,or they are very nice fried or broiled4--,mrs4 ,p4 ,w4 ,,souse ,,cheese4 ,lay the meat in cold water as cut from the hog4 ,let it stand three or four days1 shifting the water each day4 ,scrape it and let it stand a day or two longer1 changing the water often1 and if it should turn warm1 pour a little salt in the water4 ,the oftener it is scraped1 the whiter will be the souse4 ,boil in plenty of water to cover it1 replenishing when needed4 ,when tender enough1 put it in milk-warm water1 and when cold in salt water4 ,boil the head until the bones will almost fall out4 ,clean one dozen or more ears and boil also2 while hot1 chop very fine1 and season with pepper and salt4 ,put in a mold or bowl with a weight on top4 ,the feet may be soused whole1 or cut up with the head and ears2 but it is not so nice4 ,clean them by dipping in boiling water and scraping2 do not hold them to the fire to singe off the hair4 ,one head and one dozen ears will make a good-sized cheese4--,mrs4 ,w4 ,,to ,,make ,,souse ,,from ,,hog',s ,,feet4 ,as soon as the hog is cleaned1 cut off the feet and throw them in a tub of cold water with a handful of salt2 let them remain covered in water until you are ready to clean them1 which should be done as soon as possible1 as they will be much whiter4 ,to get the hoof off1 put the feet in hot water 7not above the hoof72 as soon as they get hot enough1 slip a knife between the foot and hoof1 and slip it off2 then scrape the foot nicely1 and throw into a tub of clear water2 do this for several days4 ,when you have scraped and changed the water for a week1 then wash them clean and put them on to boil4 ,first put them in a clean pot with a thin gruel made of corn meal2 boil until half done4 ,wash them off1 and put on in clear hot water1 and boil till done1 then take them up and throw them into a firkin of clean salt and water2 keep closely covered to prevent them from molding4 ,they are now ready to fry1 which should be done by splitting the foot in half and fried in egg batter4--,mrs4 ,p4 ,w4 ,,to ,,cure ,,lard4 ,as soon as it is taken from the hog1 cut in small pieces1 wash clean1 press out the water1 and put in the pot to boil1 with one gallon of water to a vessel holding four gallons4 ,boil briskly until nearly done1 or until the cracklins begin to brown1 then cook slowly to prevent burning4 ,the cracklins should be of a light brown and crisp1 and will sink to the bottom when done4 ,this is ,leaf ,lard4 ,the fat off of the backbone is also very nice1 done in the same way1 and does not require soaking1 unless bloody4 ,the fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water1 changing it frequently1 and throwing a handful of salt in the tub of water to draw out the blood and impurities4 ,when ready to render1 wash in warm water twice and boil in more water than you do for leaf lard4 ,the cracklins will not become crisp1 but remain soft1 and will sink to the bottom2 they are used for making soap4 ,,virginia ,,mode ,,of ,,curing ,,hams4 ,put one teaspoonful saltpetre on the fleshy side of each ham4 ,salt not too heavily for five weeks2 if the weather is freezing cold1 six weeks2 then brush the hams well1 and rub them with hickory ashes2 let them lie for one week1 then hang and smoke them for six weeks with green hickory chips4 ,after brushing1 pack them in hickory ashes in a bulk4--,mrs4 ,p4 ,c4 ,m4 ,,to ,,cure ,,bacon4 ,pack the meat in salt and allow it to remain five weeks4 ,then take the hams up1 wash off1 and wipe dry4 ,have some sacks made of about seven-eighths shirting1 large enough to hold the hams and tie above the hock4 ,make a pot of sizing of equal portions of flour and corn meal1 boil until thick1 and dip each sack until the outside is well coated with sizing4 ,put the hams in bags1 and tie tight with a strong twine and hang by the same in the smoke-house4 ,,curing ,,bacon4 ,one peck salt to five hundred pounds pork4 ,to five gallons water3 #d pounds salt4 #a pound sugar4 #a pint molasses4 #a teaspoonful saltpetre4 ,mix1 and after sprinkling the fleshy side of the ham with the salt1 pack in a tight barrel4 ,hams first1 then shoulders1 middlings4 ,pour over the brine2 leave the meat in brine from four to seven weeks4--,mrs4 ,dr4 ,j4 ,,for ,,curing ,,hams4 ,for five hundred pounds hams4 #a peck and #a gallons fine ,liverpool salt4 #a pounds saltpetre4 #a quart hickory ashes well sifted4 #a quart molasses4 #b teacups cayenne pepper4 #a teacup black pepper4 ,mix these ingredients well together in a large tub1 rub it into each ham with a brick1 or something rough to get it in well4 ,pack in a tight1 clean tub and weigh down4 ,let the hams remain six weeks2 then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers4 ,hang in the meat house1 and smoke with green hickory for from ten to twelve hours a day for six weeks1 not suffering the wood to blaze4 ,on the #ast of ,april1 take them down and pack in any coal ashes or pine ashes well slaked4 ,strong ashes will rot into the meat4--,mrs4 ,r4 ,m4 ,,an ,,improvement ,,to ,,hams4 ,sometimes very good bacon is found to be of a bad color when cooked4 ,this may be remedied by keeping it in ashes 7hickory is best7 for a few weeks before using4 ,must then be hung up1 with ashes adhering1 until needed4 ,this also prevents skippers4--,mrs4 ,s4 ,t4 ,,to ,,boil ,a ,,ham ,,weighing ,,ten ,,pounds4 ,let it soak for twenty-four hours1 changing the water two or three times4 ,boil it slowly eight or ten hours3 when done1 put it into a dish1 as nearly as possible the shape of a ham1 taking care first to take out the bone--turn the rind down4 ,when cold1 turn it out into a large dish1 garnish with jelly and ornamental paper4 ,serve with the rind on4 ,to be eaten cold4--,mrs4 ,w4 ,c4 ,r4 ,,to ,,boil ,,ham4 ,put in the water one pint vinegar1 a bay leaf1 a little thyme1 and parsley4 ,boil slowly for two hours1 if it weighs ten pounds2 then bake4 ,soak all hams twenty-four hours before cooking4--,mrs4 ,m4 ,to ,boil ,ham4 ,the day before you wish to boil a ham1 scrape1 wash and wipe it dry1 and put it in the sun4 ,at night put it into water and soak till next morning4 ,then lay it with the skin down in a boiler of cold water1 and boil slowly for five hours4 ,if the ham is large1 boil six hours4 ,when perfectly done and tender1 set the boiler aside1 with the ham and liquor undisturbed1 until cold4 ,then take off the skin1 sprinkle black pepper over thickly1 and sift over crackers first browned and pounded2 for special occasions1 place at equal distances over the ham1 scraped horseradish in lozenge shape1 and edged with curled parsley4 ,this mode keeps the ham juicy4--,mrs4 ,s4 ,t4 ,,baked ,,ham4 ,first of all1 soak an old ham overnight1 having first washed and scraped it4 ,next morning put in a boiler of milk-warm water with the skin side down4 ,boil slowly for four or five hours1 according to size1 and if a very large ham1 six hours4 ,when done1 set aside the boiler with the ham and liquor in it1 to remain until cold1 when the skin must be taken off1 and it must be trimmed of a nice shape4 ,sprinkle over two tablespoonfuls black pepper4 ,lay the ham on a grating or twist in the baking-pan1 in which pour a pint of water1 and set it in a hot oven4 ,this mode prevents the frying so disagreeable to the taste4 ,after the ham is heated through1 and the pepper strikes in1 sift over cracker2 return to the oven and brown1 then decorate with scraped horseradish and parsley1 and serve4--,mrs4 ,s4 ,t4 ,,baked ,,ham ,,or ,,tongues4 ,boil the ham and grate some powdered cracker thickly over it2 first rubbing it with beaten yolk of egg4 ,bake with butter4 ,lay slices of currant jelly around the tongue1 and garnish the ham with parsley4--,mrs4 ,r4 ,baked ,ham4 ,most persons boil ham1 but it is much better if baked properly4 ,soak it for an hour in clean water and wipe dry2 next spread it all over with a thin batter1 put it into a deep dish with sticks under it to keep it out of the gravy4 ,when it is fully done1 take off the skin and batter crusted upon the flesh side and set it away to cool4--,mrs4 ,b4 ,j4 ,b4 ,,stuffed ,,and ,,baked ,,ham4 ,after your ham is boiled1 take the skin off4 ,take pepper1 allspice1 cloves and mace1 well pounded2 add a little bread crumbs1 and a little brown sugar2 mix with a little butter and water4 ,gash your ham and take out plugs2 fill in with the mixture4 ,rub the ham with an egg beaten1 and grate on bread crumbs and white sugar4 ,put in the oven and brown4--,mrs4 ,d4 ,r4 ,,to ,,stuff ,,fresh ,,cured ,,ham4 ,boil the ham4 ,take one-half pound grated cracker or bread4 pound butter4 #a teaspoonful spice4 #a teaspoonful cloves4 #a teaspoonful nutmeg4 #a teaspoonful ginger4 #a teaspoonful mace4 #c spoonfuls sugar4 ,celery-seed or celery4 #f eggs1 beaten light4 #a spoonful mustard4 ,mix all well together and moisten with cream1 if too stiff4 ,whilst the ham is hot1 make holes to the bone and fill with this mixture4 ,put in the stove to brown4 ,,spiced ,,ham4 ,salt the hams for two days2 put them in a keg and for each ham add3 cup molasses4 #a tablespoonful spice4 #a tablespoonful black pepper4 ,a pinch of saltpetre4 ,let them stand four days1 turning each day1 then hang them up4--,mrs4 ,d4 ,r4 ,,broiled ,,ham4 ,to have this dish in a perfection1 ham must first be soaked1 then boiled nearly done1 and set aside to take slices from1 as wanted4 ,cut rather thin1 lay on a gridiron over hot coals2 when hot through1 lay on a dish1 and pepper well4 ,pour over fresh butter melted1 and serve4 ,if a raw ham is used1 the slices must be cut thicker1 dropped in a pan of boiling water for a few minutes1 then broiled as above4--,mrs4 ,s4 ,t4 ,,fried ,,ham4 ,the slices are always taken from a raw ham1 but are most delicate when first simmered a short time3 five minutes in a stewpan1 dried with a clean cloth and put in a hot frying-pan1 first removing the skin4 ,the pan must be hot enough to scorch and brown both ham and gravy quickly4 ,lay the slices on a hot dish1 pour into the gravy half a teacup new milk1 pepper1 and minced parsley2 boil up and serve4--,mrs4 ,s4 ,t4 ,,shoulder ,,of ,,bacon4 ,this piece is not used until cured or smoked1 it is then boiled with cabbage or salad1 as you would the middling4 ,it is inferior to the ham or middling4--,mrs4 ,p4 ,w4 ,,bacon ,,and ,,greens4 ,the middling is generally used for this purpose3 cut a piece about a foot square1 boil three hours4 ,take a good head of cabbage1 cut1 quarter1 and wash clean2 press the water out as dry as you can4 ,boil them one or two hours with half a pod of red pepper2 put them on a dish and the middling on top4 ,you can fry the cabbage next day1 and make a savory dish1 but it does not suit dyspeptics4 ,the thin part of the middling is used for frying1 and is called breakfast bacon4--,mrs4 ,p4 ,w4 ,,fried ,,bacon4 ,dip the ham or slices of middling in bread crumbs4 ,put in a frying-pan with chopped parsley and pepper4 ,just before taking off the fire1 pour to the gravy a cup of cream4--,mrs4 ,w4 ,,jowl ,,and ,,turnip ,,salad4 ,this is an old ,virginia dish1 and much used in the spring of the year4 ,the jowl1 which must have been well smoked1 must be washed clean1 and boiled for three hours4 ,put in the salad1 and boil half an hour2 if you boil too long1 it will turn yellow4 ,it is also good broiled for breakfast with pepper and butter over it4 ,the jaw-bone should be removed before sending to the table2 this is easily done by running a knife around the lip and under the tongue4 ,the jowl and salad should always be served with fresh poached eggs4--,mrs4 ,p4 ,w4 ,,pickled ,,pork ,,equal ,,to ,,fresh4 ,let the meat cool thoroughly2 cut into pieces four to six inches wide1 weigh them and pack them as tight as possible in a barrel1 salting very slightly4 ,cover the meat with brine made as strong as possible4 ,pour off a gallon of brine and mix with it one tablespoonful saltpetre for every #ajj pounds meat and return it to the barrel4 ,let it stand one month1 then take out the meat1 let it drain twelve hours4 ,put the brine in an iron kettle1 and one quart treacle or two pounds sugar1 and boil until perfectly clear4 ,when it is cold1 return the meat to the barrel and pour on the brine4 ,weight it down and keep it covered close1 and you will have the sweetest meat you ever tasted4 ,,how ,,to ,,cook ,,salt ,,pork4 ,many people do not relish salt pork fried1 but it is quite good to soak it in milk two or three hours1 then roll in ,indian meal and fry to a light brown4 ,this makes a good dish with mashed turnips1 or raw onions cut in vinegar2 another way is to soak it over night in skimmed milk and bake like fresh pork2 it is almost as good as fresh roast pork4 ,,ham ,,toast4 ,mince about one pint boiled lean ham4 ,add the yolks of three eggs well beaten1 two tablespoonfuls cream1 and a little cayenne pepper4 ,stir all on the fire until it thickens1 and spread on hot toast with the crust cut off4--,mrs4 ,j4 ,t4 ,b4 ,,ham ,,toast4 ,chop very fine two spoonfuls of lean ham that has been cooked2 take two spoonfuls veal gravy2 a few bread crumbs4 ,put all together in a stewpan and heat it4 ,have ready a toast buttered1 spread the above upon it1 strew a few bread crumbs over it and brown it before the fire4--,mrs4 ,s4 ,,ham ,,relish4 ,cut a slice of dressed ham1 season it highly with cayenne pepper and broil it brown2 then spread mustard over it1 squeeze on it a little lemon juice1 and serve quickly4 ,,potted ,,tongue ,,or ,,ham4 ,remove all skin1 gristle1 and outside parts from one pound of the lean of cold boiled tongue or ham4 ,pound it in a mortar to a smooth paste with either one-quarter pound of the fat1 or with two ounces fresh butter4 ,season with cayenne1 pounded mace and allspice4 ,press it well into pots and cover with clarified butter or fat4 ,,to ,,roast ,,shoat4 ,the hind-quarter is considered best4 ,cut off the foot1 leaving the hock quite short4 ,wash well and put into boiling water2 simmer until done1 adding salt and pepper just before lifting from the kettle2 salt put in sooner hardens and toughens4 ,place the meat in a baking-pan and score across1 in the direction in which it is to be carved4 ,skim several ladlefuls from the top of the kettle and pour over2 after this has dried off1 sprinkle over a little salt and pepper1 cover with an egg beaten stiff1 sift over powdered cracker1 and set to brown4 ,lay around sweet potatoes first parboiled1 then cut in thick slices4 ,serve with minced parsley and thyme1 both on the meat and in the gravy4--,mrs4 ,s4 ,t4 ,,to ,,roast ,a ,,fore ,,quarter ,,of ,,shoat4 ,put it on in hot water1 boil for half an hour2 take it out1 put in a pan1 gash it across with a sharp knife1 in diamond shapes1 grease it with lard and dredge with flour1 pepper and a little salt4 ,peel some good ,irish potatoes1 lay them around the pan and set in the stove to brown1 basting frequently4 ,this meat should be cooked done1 as it is not good the least rare4 ,grate some bread crumbs over it and serve4--,mrs4 ,p4 ,w4 ,,to ,,barbecue ,,shoat4 ,lay the shoat in water till ready for use2 if small1 it will cook in an hour4 ,put in the oven with two spoonfuls of water1 a piece of lard1 and dredge with flour4 ,when ready for use1 pour in half a teacup of walnut catsup1 and1 if not fat1 a piece of butter4 ,,shoat ,,jowl4 ,the upper half of the head is what is generally used for what is called ,the ,pig's-head ,stew4 ,another nice dish may be made of the under jaw or jowl by parboiling until the jaw-bone can be taken out2 always adding pepper and salt just before it is done4 ,when perfectly tender1 score across2 pepper and salt again1 cover with beaten egg1 then with cracker4 ,set in a pan with some of the water in which it was boiled4 ,put in a hot oven and brown4--,mrs4 ,s4 ,t4 ,,roast ,,pig4 ,when roasted whole1 a pig should not be under four nor over six weeks old4 ,in town1 the butcher prepares for roasting1 but it is well to know1 in the country1 how this may be done4 ,as soon as the pig is killed1 throw it into a tub of cold water1 to make it tender2 as soon as cold1 take it by the hind leg1 and plunge into scalding1 not boiling water 7as the last cooks the skin so that the hair can with difficulty be removed71 shake it about until the hair can be removed by the handful4 ,when all that is possible has been taken off in this way1 rub from the tail up to the end of the nose with a coarse cloth4 ,take off the hoofs1 scrape and wash the ears and nose until perfectly clean4 ,the nicest way to dress it is to hang it by the hind legs1 open and take out the entrails2 wash well with water1 with a little soda dissolved in it2 rinse again and again1 and leave hanging an hour4 ,wrap in a coarse cloth wrung out of cold water and lay on ice or in a cool cellar until next morning1 when1 if the weather is warm1 it must be cooked4 ,it should never be used the same day that it is killed4 ,first prepare the stuffing of the liver1 heart and haslets of the pig1 stewed1 seasoned1 and chopped4 ,mix with these an equal quantity of boiled potatoes mashed2 add a large spoonful of butter1 with some hard-boiled eggs1 parsley and thyme1 chopped fine1 pepper and salt4 ,scald the pig on the inside1 dry it and rub with pepper and salt1 fill and sew up4 ,bend the fore legs under the body1 the hind legs forward1 under the pig1 and skewer to keep in position4 ,place in a large baking-pan1 pour over one quart of boiling water4 ,have a lump of fresh butter tied up in a clean rag2 rub it all over the pig1 then sprinkle over pepper and salt1 putting some in the pan with a bunch of herbs2 invert over it a baking-pan while it simmers1 and steam until entirely done4 ,underdone pork1 shoat1 or pig1 is both unpalatable and unwholesome4 ,remove the pan1 rub over with the butter and baste often4 ,when of a fine brown1 cover the edges of a large dish with a deep fringe of curled parsley2 first sift over the pig powdered cracker1 then place it1 kneeling1 in the green bed4 ,place in its mouth an orange or a red apple2 and1 if eaten hot1 serve with the gravy in a tureen or sauce-boat4 ,it is much nicer cold2 served with little mounds of grated horseradish amongst the parsley4--,mrs4 ,s4 ,t4 ,,to ,,stew ,,pig',s ,,head ,,and ,,jowl4 ,clean the head and feet2 take out the bone above the nose2 cut off the ears1 clean them nicely4 ,separate the jowl from the head2 take care of the brains to add to the stew4 ,put the head1 jowl1 feet and part of the liver in water sufficient to keep well covered2 boil until quite done4 ,split the feet to put on the dish2 hash the head and liver2 but do not spoil the jowl1 which must be put in the middle of the dish and surrounded with the feet and hash4 ,put all of the hash1 jowl and feet in the pot and season with a cup of cream1 a lump of butter1 pepper and salt1 a tablespoonful walnut catsup1 an onion chopped fine1 a stalk of celery4 ,a teaspoonful mustard improves it4 ,stew half an hour2 thicken the gravy with grated bread4--,mrs4 ,p4 ,w4 ,,shoat',s ,,head4 ,get a shoat's head and clean it nicely4 ,boil and chop in pieces4 ,season with3 #b tablespoonfuls tomato catsup4 #b tablespoonfuls walnut catsup4 #b cups water4 ,a little flour4 #a large spoonful butter4 ,pepper and salt4 ,have two or three hard-boiled eggs1 cut them in half and lay on the top of the head2 set it in the oven to bake4 ,veal or mutton head1 can be cooked in the same way1 but are not so nice4--,mrs4 ,r4 ,,shoat',s ,,head1 ,,to ,,stew4 ,clean the head and feet2 and put them on to parboil with the liver4 ,then split up the head1 through the nose1 taking out the bones4 ,cut the meat from the feet and chop up with the liver1 season this with pepper and salt4 ,lay the head open and fill it with this mince and the yolks of some hard-boiled eggs3 if this does not fill the head1 add some grated bread crumbs or crackers and butter4 ,sew up the head and bind it with thread2 put it in the pot with the water it has been parboiled in and let it stew slowly4 ,take up the head1 and add to the gravy a lump of butter1 rolled in flour1 some browning and some walnut catsup4 ,pour this over the head1 which should be brown4 ,if the shoat is not very small1 use bread and butter instead of the liver4--,mrs4 ,r4 ,,to ,,hash ,,pig',s ,,head4 ,take head1 feet1 and haslet of pig2 boil them until done1 then cut them up fine1 taking out the bones4 ,add black pepper1 salt1 a little sage4 #b onions chopped fine4 ,a little red pepper4 #a teaspoonful mace4 #a teaspoonful cloves4 ,put it back in the same vessel with liquor and cook till done1 then thicken with a little flour4 ,add two hard-boiled eggs and one cup walnut catsup4--,mrs4 ,dr4 ,j4 ,,beef ,,and ,,veal4 ,in selecting beef1 see that the flesh is firm and of a clear red1 and the fat of a yellowish white4 ,in buying a quarter of beef1 it is better to have it cut up by the butcher1 if you are living in town4 ,the hind quarter is considered better1 and sells higher than the fore quarter4 ,if a roasting piece is desired1 the sirloin from the hind quarter is usually preferred4 ,it is not generally known1 however1 that the second cut of the rib-roast from the fore quarter is the finest roast from the beef4 ,when the bone has been removed1 and the meat skewered in the shape of a round1 by the butcher1 it is well to roast it on a spit before an open fire4 ,if the latter cannot be obtained1 however1 plunge the beef for a moment in boiling water1 then rub well with salt and pepper1 dredge with flour1 and place on a little grate or trivet which will readily go in a baking-pan4 ,in this pour about a pint of the water in which the beef was scalded4 ,place it in a very hot oven1 with an inverted tin plate on top of the roast4 ,remove this plate often to baste the meat4 ,when nearly done1 which will be in about two hours for a roast of six pounds1 baste several times and bake a nice brown4 ,season the gravy with minced onion1 parsley and thyme1 add a little salt and pepper and a tablespoonful of the meat flavoring of which a receipt was given in the general directions about meat4 ,serve the gravy in a sauce-tureen1 so that each person may choose whether to eat the beef with gravy or with the juice that escapes from the meat while it is being carved4 ,the latter mixed with grated horseradish is preferred to gravy by some persons4 ,every portion of the beef1 from head to feet1 is useful and delicious when properly prepared4 ,the rounds and rump pieces are generally used for beef la mode4 ,fresh beef from the ribs1 boiled with turnips1 is considered a nice dish by some persons4 ,for steak1 nothing is so nice as tenderloin or porter-house steak4 ,i take this occasion to protest against the unwholesome custom of frying steak in lard4 ,when inconvenient to broil1 it may be deliciously cooked by being first beaten till tender1 then laid in a hot frying-pan1 closely covered1 and cooked without lard or butter1 in its own juices4 ,when scorched brown on both sides1 but not hard1 remove the pan from the fire1 pepper and salt the steak1 and put a large tablespoonful of fresh butter on it4 ,press this in with a knife and fork1 turning the steak1 so that each side may absorb the butter4 ,serve on a hot dish4 ,the whole process will not consume five minutes4 ,some persons think it best to add the salt after the steak is done1 though many good housekeepers salt and pepper the steak before broiling it4 ,beefsteak should be cooked rare2 it is a great mistake to cook it till hard and indigestible4 ,the parts most suitable for soup are the head1 neck1 shank1 and all the unsightly parts4 ,after the bones are broken and the meat boiled from them1 the liquor is used for soup1 while the meat1 picked or cut to pieces1 will make an excellent stew seasoned with potatoes1 turnips1 sweet herbs1 one tablespoonful of butter and the same of meat flavoring4 ,it is well always to keep brine on hand for corning beef4 ,all the parts not desirable for roast or steak had better be corned4 ,the beef1 after being dressed1 should be hung up by the hind legs1 with a smooth1 round piece of timber sufficiently strong to hold the weight1 passed through the legs at the hock1 or run between the tendon and bone1 with short pegs to keep the legs stretched apart4 ,then with a sharp axe1 standing behind the suspended beef1 split it down the backbone1 severing it in half4 ,then pass a knife through the ribs1 leaving two or three short ribs on the hind-quarter4 ,sever the backbone with an axe4 ,then cut with a sharp knife straight across the parallel line with the spinal bone1 which piece must be divided into two pieces1 the sirloin and steak4 ,then take off two rounds1 or three1 according to the size of the animal1 cutting with a sharp knife1 and cutting the bone with a meat saw or axe1 as near the joints as possible1 which leaves the shin-bone4 ,the fore quarter then is divided into four pieces1 after taking off the shoulder1 which may be divided into three or more pieces4 ,the loin of veal is the nicest part1 and is always roasted4 ,the fillets and knuckles may be stewed and roasted4 ,the latter is nicest for soup4 ,the breast may be stewed or roasted4 ,the cutlets are nicest from the legs or fillet4 ,the head is a dish for soup1 stew or pie4 ,sweetbreads from the throat make a delicious dish1 much prized by epicureans4 ,the feet1 boiled till the bones drop out1 make a delightful dish1 fried in batter1 while the water in which they are boiled makes excellent jelly4 ,veal1 to be eaten in its perfection1 should be killed when from four to six weeks old4 ,,beef4 ,the sirloin1 or fore and middle ribs1 are best for roasting4 ,the steaks are best cut from the ribs1 or the inner part of the sirloin2 shank1 tail and head make nice soup4--,mrs4 ,w4 ,,to ,,roast ,,beef4 ,lay the meat on some sticks in a dripping-pan or other vessel1 so that it will not touch the water which it is necessary to have in the bottom4 ,season with salt and pepper1 and put in the oven three or four hours before it is wanted for the table4 ,baste it often with the water in the bottom of the pan1 renewing it as often as it gets low4 ,this makes sweet1 juicy roast beef4 ,the great secret of it is1 not to have the meat touch the water in the bottom of the pan1 and to baste it often4 ,tough1 unpromising pieces of beef are best cooked by steaming them an hour and a half or so and then putting them in the oven and roasting as much longer4 ,crackers1 first browned and then pounded1 should always be kept to sift over roast meats3 and curled parsley to garnish with4 ,grated horseradish is also excellent with the roast4--,mrs4 ,s4 ,t4 ,,rib ,,roast ,,of ,,beef4 ,get1 from the butcher1 a rib-roast--the second cut is best--and get him to take out the bones1 and roll and skewer it3 if this is not convenient1 it can be done at home with a sharp knife4 ,before roasting1 take out the wooden skewers put in at market1 unroll1 season well with salt and pepper and anything else liked1 and roll again tightly1 fastening securely with the iron skewer pins4 ,put it in a pan on a little iron griddle or trivet1 made for the purpose to keep it just over the pint of water in the pan4 ,pepper and salt freely1 dredge with flour and baste4 ,some persons like half a teacup of pepper vinegar1 poured over just before it is done2 and minced onion1 thyme and parsley added to the gravy1 which should be brown4--,mrs4 ,b4 ,,to ,,roast ,,beef4 ,the sirloin is the nicest for the purpose4 ,plunge the beef in boiling water and boil for thirty minutes3 then put it in the stove-pan2 skim the top of the water in which it has been boiled1 and baste the roast1 after dredging it with flour2 pepper and salt to taste4 ,baste frequently1 and roast till done4--,mrs4 ,p4 ,w4 ,,beef ,,la ,,mode4 ,take1 from a round of fresh beef1 the bone2 beat the meat all over slightly to make tender4 ,grate a loaf of bread1 mix with it equal quantities of-- ,thyme and parsley1 rubbed fine4 #a onion4 ,the marrow from the bone4 pound suet4 ,pepper and salt1 cloves and nutmeg to the taste4 ,mix these ingredients with three eggs well beaten3 fill the place from whence came the bone1 and what is left rub all over the round3 fasten well with a tape1 tied round to keep in shape4 ,cover the pan with slices of bacon1 lay the beef upon them1 baste with butter3 pour in the pan a pint of water4 ,cover closely and stew gently for six hours2 when thoroughly done1 take out the beef1 skim the fat from the gravy1 strain into a saucepan1 set it on the stove and stir into it one teacup ,port wine4 ,let it come to a boil and send to the table in a sauce tureen4 ,you may1 for supper1 dish cold3 dress with vegetable flowers1 whites of eggs boiled hard and chopped fine4--,mrs4 ,j4 ,w4 ,s4 ,beef la ,mode4 ,take a round or a rump piece of beef1 take out the bone1 the gristle and all the tough pieces about the edges4 ,fill the cavities from which the bone was taken1 with suet1 and fat salt pork4 ,press this so as to make it perfectly round1 pass around a coarse1 strong piece of cloth1 so as to hold it firmly in shape4 ,if the round is six inches thick1 the cloth must be six inches wide1 leaving the top and bottom open4 ,with a larding needle1 fill this thickly with strips of fat pork1 running through from top to bottom and about one inch apart each way4 ,set this in a baking-pan1 pour over3 #a teacup boiling water1 #a teacup boiling vinegar2 mixed4 ,add to this one heaping tablespoonful brown sugar and a bunch of herbs4 ,sprinkle over the beef liberally with salt and black pepper2 chop one small onion fine1 and lay over top of the beef4 ,simmer this for two or three hours1 basting frequently and keeping an inverted tin plate over the beef except when basting4 ,if the gravy stews down too much1 add stock or broth of any kind4 ,turn it over1 and let the top be at the bottom4 ,when it is done and tender1 skim the fat from the gravy4 ,pour over3 #b tablespoonfuls celery vinegar4 #b tablespoonfuls pepper4 #b tablespoonfuls made mustard4 #a wineglassful acid fruit jelly4 ,simmer and bake for two hours longer1 frequently basting1 that it may be soft and seasoned through and through4 ,take the beef from the pan and remove the cloth2 place in a large flat dish1 pour over the gravy1 and over this one teacup of mushroom sauce4 ,sift finely powdered cracker over the top and garnish with grated or scraped horseradish and parsley4--,mrs4 ,s4 ,t4 ,beef la ,mode4 ,to #aj pounds of beef1 #d onions chopped up4 #a tablespoonful allspice1 #a teaspoonful mace4 ,red pepper and salt to the taste4 #a pint strong vinegar4 ,rub the beef in the mixture for three or four days1 then cook1 with all these ingredients4 ,the ,h piece is generally the part taken for this purpose4--,mrs4 ,m4 ,b4 ,,boiled ,,beef ,,and ,,turnips4 ,the brisket or breast of beef is nicest for boiling4 ,keep sufficiently covered in water1 boiling three hours1 or until tender4 ,peel and slice half a dozen turnips and put with beef1 boiling until soft enough to mash with a spoon1 which will require about thirty minutes4 ,dress with one teacup of milk1 pepper and salt to the taste4 ,stew together a short time and put in bottom of dish with beef on the top4--,mrs4 ,p4 ,w4 ,,to ,,collar ,,beef4 ,take a flank of fresh beef1 stew it with pepper1 salt1 allspice1 saltpetre1 thyme1 and sage4 ,then roll as hard as you can1 and wind a string around it2 then boil till done4 ,it must be served up cold1 cut in slices4--,mrs4 ,m4 ,p4 ,,rolled ,,beefsteak4 ,beat a large tender steak thoroughly and carefully4 ,sprinkle over salt1 pepper1 sage1 minced onion1 minced parsley1 and bits of butter4 ,have ready some mealy ,irish potatoes mashed fine1 and seasoned with a little butter and salt4 ,spread over all1 and roll up tightly3 fasten the ends and sides securely with skewer pins4 ,place in a pan with such broth or gravy as may be on hand2 if none1 two teacups of boiling water1 and one small minced onion1 pepper1 salt1 and one slice of pork4 ,simmer and baste as you would a roast duck4 ,sift over it browned cracker1 pounded fine4 ,very nice4--,mrs4 ,s4 ,t4 ,,beefsteak ,,broiled4 ,cut the steak one-half inch thick2 it should then be beaten with a steak beater or pestle4 ,the griddle should be hot and on the coals3 place the steak on the griddle1 and as soon as seared1 turn it2 when both sides are seared1 place it in a pan1 season it with pepper1 salt1 and butter3 repeat this for every piece of steak1 and place in the pan1 which should be kept closely covered without being on the fire4 ,if your heat is sufficient1 from three to five minutes is sufficient to cook4--,mrs4 ,p4 ,w4 ,,broiled ,,steak4 ,a porter-house steak is considered1 by some persons1 best1 others prefer the tenderloin4 ,beat either tender1 and place on a gridiron over coals1 frequently turning4 ,have ready a hot dish1 place the steak on it1 pepper and salt well1 then with a knife and fork profusely butter1 with one large tablespoonful fresh butter1 turning and pressing it so as to absorb the butter2 pepper again and set the dish over boiling water until wanted1 when it will be found tender and juicy1 if not cooked too long on a gridiron4 ,one tablespoonful pepper vinegar gives this the taste of venison1 and to this may be added one tablespoonful made mustard1 for those who like highly seasoned food4--,mrs4 ,s4 ,t4 ,,how ,,to ,,cook ,,beefsteak4 ,take a thin1 long-handled frying-pan1 put it on the stove and heat it quite hot4 ,in this put the pieces of steak previously pounded1 but do not put a particle of butter in the frying-pan and do not salt the steak4 ,allow the steak to merely glaze over and then turn it quickly to the other side1 turning it several times in this manner1 until it is done4 ,four minutes is sufficient for cooking4 ,when done1 lay it on the platter1 previously warmed2 butter and salt1 and set a moment in the hot oven4 ,allow the steak to heat but a moment on each side2 this helps it to retain all its sweet juices1 and putting on the salt at the last moment1 after it is on the platter1 draws out its juices4--,mrs4 ,s4 ,t4 ,,beefsteak ,,fried ,,with ,,onions4 ,prepare the steak as for broiling1 pepper and roll in flour and fry in lard2 remove the steak from the pan when done2 add to the gravy one chopped onion1 pepper1 salt1 one-half teacup water1 and a little mustard4 ,cook a few minutes1 put the steak in the gravy--let it remain a short time2 send to the table hot4--,mrs4 ,p4 ,w4 ,,to ,,fry ,,steak4 ,hunt up all the pickle and take from each one teacup vinegar1 lay the steak in a deep dish1 pour over the vinegar and let it stand one hour4 ,take a clean frying-pan1 throw in one ounce butter1 and some of the vinegar from the dish1 sufficient to stew the steak4 ,if managed properly1 when done it will be imbedded in a thick gravy4 ,put the steak in a hot dish1 before the fire2 into the pan1 put one spoonful black pepper1 one or two of catsup1 and one of raw mustard4--,mrs4 ,s4 ,fried ,steak4 ,get from the butcher a tenderloin or porter-house steak4 ,do not wash it1 but be careful to lay it on a clean block and beat it well1 but not into holes1 nor so as to look ragged4 ,sprinkle over pepper and salt1 then dredge with flour on both sides4 ,have ready a hot frying-pan1 lay in the steak and cover closely4 ,the juice of the meat will be sufficient to cook it4 ,turn often1 as the pan must be hot enough to scorch and make the steak and gravy brown4 ,before it gets hard or overdone1 butter liberally2 place in a hot dish4 ,pepper again1 and1 if preferred1 pour over first one tablespoonful pepper vinegar1 then one tablespoonful made mustard1 and turn in over all the hot gravy4 ,sift powered cracker over and serve4--,mrs4 ,s4 ,t4 ,,frizzled ,,beef4 ,shred some dried beef1 parboil it until it is sufficiently freshened1 drain off the water and add enough boiling water to cover it4 ,rub equal quantities of butter and flour together until smooth1 then add to the beef4 ,beat up three eggs1 yolks and whites together1 stir these in with a little pepper1 a couple of minutes before taking from the fire4 ,this is to be served hot on toast4--,mrs4 ,f4 ,,fricass,,ed ,,beef4 ,take any piece of beef from the fore quarter1 such as is generally used for corning1 and cook it tender in just water enough to have it all evaporate in cooking4 ,when about half done1 put in salt enough to season well1 and half teaspoonful pepper4 ,if the water should not boil away soon enough1 turn it off1 and let the beef fry fifteen minutes--it is better than the best roast beef4 ,take two tablespoonfuls flour1 adding the fat--when mixed1 pour on the hot juice of the meat4 ,serve with apple sauce4--,mrs4 ,d4 ,,beef ,,stew4 ,this is best when made of slices cut from an underdone roast1 and simmered in any liquor in which meat has been boiled1 but if none is at hand1 use water instead--just covering the beef4 ,to a half dozen slices of the usual size1 add3 #b tablespoonfuls pepper vinegar4 #a tablespoonful of made mustard4 #a tablespoonful of acid fruit jelly4 #a tablespoonful of butter4 #a teaspoonful salt4 #a teaspoonful celery-seed4 #a saltspoonful black pepper4 #a raw turnip1 grated or scraped fine4 #a mashed ,irish potato4 ,add minced onion and parsley4 ,boil up and serve4 ,cold beefsteak or mutton chops1 which are always unfit to appear upon the table a second time1 are delicious cut up in small pieces and mixed or stewed separately in this way4--,mrs4 ,s4 ,t4 ,,to ,,stew ,a ,,rump ,,of ,,beef4 ,stuff the beef with shallots1 thyme1 parsley1 chopped fine1 slips of bacon1 pepper1 salt and allspice4 ,then lay it in a pot with water sufficient to keep it from burning before it is done4 ,thicken the gravy with burnt flour and butter1 and when it is served up1 pour a little wine over it and strew the top with allspice4--,mrs4 ,m4 ,p4 ,,lebanon ,,stew4 ,take scraps of raw beef1 such as are not fit for boiling1 cut very fine1 picking out all the strings1 and put into a kettle1 and more than cover with cold water4 ,let it boil several hours1 or until the water is nearly all gone4 ,season with butter1 pepper and salt4 ,it is rich and needs but little seasoning4 ,serve hot1 as you would hash4--,mrs4 ,s4 ,t4 ,,beef ,,collaps4 #a pounds lean beef1 chopped fine4 #a tablespoonful lard4 #a tablespoonful of butter4 ,with enough water to cook it4 ,after being well cooked1 thicken gravy1 and season with vinegar and pepper4--,mrs4 ,h4 ,d4 ,,to ,,stew ,,beef ,,tongue4 ,put a fresh tongue in water sufficient to cover it1 and let it simmer six or seven hours4 ,skim the gravy well4 ,half an hour before dishing it1 add one-half wineglassful wine1 one-half wineglassful walnut catsup1 a little mace1 and a few cloves to the gravy1 and stew awhile together4--,mrs4 ,s4 ,t4 ,,tongue ,,la ,,terrapin4 ,take a freshly salted tongue and boil tender2 take out1 and split it1 stick a few cloves in1 cut up a small onion1 put in some sticks of mace1 and a little brown flour4 ,have water enough in a stewpan to cover the tongue2 mix in the ingredients1 before putting in the tongue4 ,three hard-boiled eggs chopped up fine and put in the stew4 ,add a glass of wine just before taking up4 ,send to the table hot1 garnished with hard boiled eggs cut in rings4--,mrs4 ,l4 ,c4 ,,tongue ,,toast4 ,take cold tongue that has been well boiled1 mince fine1 mix it well with cream or a little milk1 if there is no cream4 ,add the beaten yolk of one egg and give it a simmer over the fire4 ,toast nicely some thin slices of stale bread and1 having buttered1 lay them in a flat dish1 that has been heated1 then cover the toast with the tongue and serve up directly4--,mrs4 ,s4 ,,to ,,roast ,,an ,,ox ,,heart4 ,wash it well and clean all the blood carefully from the pipes2 parboil it ten or fifteen minutes in boiling water2 drain and put in a stuffing which has been made of bread crumbs1 minced suet or butter1 thyme or parsley1 salt1 pepper1 and nutmeg4 ,put it down to roast while hot1 baste it well with butter1 and just before serving1 stir one tablespoonful currant jelly into the gravy4 ,to roast1 allow twenty minutes to every pound4--,mrs4 ,a4 ,m4 ,d4 ,,beef ,,heart4 ,parboil the heart until nearly tender1 then gash and stuff with rich stuffing of loaf bread1 seasoned with onion1 salt1 pepper1 and sage4 ,then put in a pan and bake1 turning it several times4 ,baste with gravy whilst baking4--,mrs4 ,j4 ,h4 ,,stewed ,,kidneys4 ,soak the kidneys for several hours1 put them on to boil until tender4 ,roll them in flour1 add a lump of butter the size of an egg1 two spoonfuls catsup--any kind will answer1 though walnut is the best2 pepper and salt to the taste4 ,stew them until well seasoned4--,mrs4 ,p4 ,w4 ,,to ,,stew ,,beef ,,kidneys4 ,cut into pieces and stew in water1 with a nice addition of savory herbs1 pepper and salt1 and a handful flour to thicken the gravy2 flavor and color the latter with burnt sugar4--,mrs4 ,h4 ,,kidneys ,,fried4 ,after plunging in boiling water1 cut them in thin slices and fry in hot butter2 add pepper1 salt1 and toss them for a few minutes in rich brown gravy4--,mrs4 ,m4 ,,beef ,,kidney1 ,,to ,,fry4 ,trim and cut the kidney in slices2 season them with salt and pepper1 and dredge well with flour2 fry on both sides1 and when done1 lift them out1 empty the pan and make a gravy for them with a small piece of butter1 one dessertspoonful flour1 pepper1 salt1 and a cup of boiling water4 ,shake these around and give them a minute's simmering2 add a little tomato or mushroom catsup1 lemon juice1 vinegar1 or any good sauce to give it a flavor4 ,minced herbs are to many tastes an improvement to this dish1 to which a small quantity of onion may be added when it is liked4--,mrs4 ,a4 ,m4 ,d4 ,,kidneys ,,grilled4 ,prepare them as for stewing1 cut each kidney in half and dip them in egg beaten up with salt and pepper2 bread-crumb them1 dip them in melted butter1 bread-crumb them again1 then grill before a slow fire2 serve with ,worcestershire or some other sauce4--,mrs4 ,k4 ,,broiled ,,kidneys4 ,plunge some kidneys in boiling water2 open them down the centre1 but do not separate them2 peel and pass a skewer across them to keep them open2 pepper1 salt1 and dip them in melted butter4 ,broil them over a clear fire on both sides1 doing the cut side first2 remove the skewer1 have ready some matre d'hote sauce1 viz43 butter beaten up with chopped parsley1 salt and pepper1 and a little lemon juice4 ,put a small piece in the hollow of each kidney and serve hot4--,mrs4 ,p4 ,,beef',s ,,liver4 ,skin the liver1 cut in slices and lay in salt water1 as soon as it comes from market4 ,fry in lard with pepper1 very brown4 ,season to taste4--,mrs4 ,c4 ,,to ,,fry ,,liver4 ,the slices must be cut thin1 as they require some time to fry2 brown both sides2 when taken up1 add butter and salt to taste4 ,fry in hot lard4--,mrs4 ,p4 ,w4 ,,beef ,,liver ,,with ,,onions4 ,slice the liver rather thin1 and throw into salt and water4 ,meantime slice the onions and put into a deep frying-pan1 just covered with water1 and boil until done1 keeping it closely covered4 ,when the water has all boiled away1 put in a heaping spoonful of sweet lard1 and fry until the onions are a light brown4 ,take them up in a deep plate2 set them on the back of the stove or range to keep hot1 and fry the liver in the same pan1 adding more lard if there is not enough4 ,season all with salt and pepper1 cutting the liver in slices suitable to help one person4 ,make a little mound of fried onions on each piece1 grate pounded cracker on the top1 and serve4--,mrs4 ,s4 ,t4 ,,dried ,,liver ,,for ,,relish4 ,salt the liver well for four days2 hang to smoke and dry4 ,cut in very thin slices1 and broil in pepper and butter4--,mrs4 ,w4 ,,fried ,,liver4 ,cut the slices thin1 scald them for some minutes1 put them in a pan with hot lard1 and fry slowly till browned on both sides2 add a little salt and pepper4 ,take up the liver1 and pour into the pan half a teacup of water2 let it boil a few minutes2 put the liver back1 stir it up1 and cover it up for a short time to keep it from being hard4 ,kidneys can be cooked the same way1 excepting you must add some butter1 as they are very dry4--,mrs4 ,p4 ,w4 ,,to ,,stew ,,brains4 ,have them thoroughly soaked in salt water to get the blood out4 ,put them in a stewpan with water enough to cover them2 boil half an hour1 pour off the water1 and add one teacup of cream or milk1 salt1 pepper1 and butter the size of an egg4 ,boil well together for ten minutes1 when put into the dish4 ,add one tablespoonful vinegar4--,mrs4 ,p4 ,w4 ,,to ,,dress ,,brains4 ,lay in salt and water1 then either scramble like eggs1 or beat the yolks of eggs with a little flour2 dip the brains in and fry them4--,mrs4 ,w4 ,,to ,,fry ,,beef ,,brains4 ,pour over the brains salt water1 let them remain for an hour1 changing the water to draw the blood out1 then pour over them some boiling water and remove the skin4 ,beat up two eggs1 and make a batter with a little flour1 bread crumbs and crackers4 ,season with pepper and salt4 ,fry in hot lard4--,mrs4 ,p4 ,w4 ,,to ,,fry ,,brains4 ,soak the brains for several hours in weak salt water to get out the blood2 drain and put them in a saucepan and pour very little boiling water on2 simmer a few minutes4 ,handle them lightly1 and arrange so as to form round cakes1 without breaking4 ,pepper them and use very little salt2 brains require very little salt4 ,have ready a beaten egg1 and cover the top of the cakes with it1 using a spoon to put it on4 ,sift over grated cracker and fry in hot lard2 serve the other side the same way4 ,keep closely covered while frying4--,mrs4 ,s4 ,t4 ,,brain ,,croquettes4 ,wash the brains of three heads very thoroughly1 until they are free from membraneous matter and perfectly white4 ,then scramble with three eggs4 ,when cold1 roll into egg-shaped balls1 with floured hands2 dip in beaten egg1 then in cracker or stale bread crumbs1 and fry in lard4--,mrs4 ,r4 ,l4 ,,to ,,prepare ,,tripe4 ,empty the contents of the stomach of a fat beef2 put it in boiling water1 one piece at a time1 to prevent getting too hot4 ,scrape with a sharp knife1 then put it in a vessel of cold water with salt2 wash thoroughly1 and change the salt water every day for four or five consecutive days2 when perfectly white1 boil in a very clean vessel of salt water4 ,then put it in vinegar until you wish to use it4 ,cut it in pieces of three or four inches square1 and fry in egg batter4--,mrs4 ,j4 ,h4 ,,tripe4 ,the moment the tripe is taken out1 wash it thoroughly in many cold waters4 7,if you have quick-lime1 sift it over the dark inner coat1 and instantly scrape off the coat47 ,cut it in four parts4 ,have ready boiling water1 dip and scrape until it becomes quite white4 ,prepare weak brine with a considerable mixture of meal2 let it soak a day4 ,continue to shift it every day1 and every other day scrape it2 this must be done for a week1 and then make nice gruel1 in which it must be well boiled1 first tying it up in a cloth4 ,when boiled1 take it out of the cloth1 and lay it in a weak brine for a night1 after which it may be put with the feet4--,mrs4 ,r4 ,,beef ,,tripe4 ,clean the tripe carefully4 ,soak several days in salt water1 then in clear water1 changing several times4 ,cut in slices1 boil perfectly done1 dip in a batter of egg 7beaten light71 milk and flour1 or sift meal over it4 ,fry or broil4 ,season with pepper and salt4 ,,to ,,fry ,,tripe4 ,cut the tripe after it has been boiled1 into strips about four inches wide and six long4 ,make a batter with two eggs1 one teacup of flour and a little milk4 ,pepper the tripe and roll it in the batter4 ,fry in a pan of hot lard2 as soon as one side is done1 turn it over on the other side4--,mrs4 ,p4 ,w4 ,,gravy ,,for ,,roast ,,beef4 ,when the joint is done to a turn1 dish it and place before the fire2 then carefully remove the fat from the dripping-pan1 and pour the gravy into the dish1 not over the meat1 as is the custom of inexperienced cooks1 who1 moreover1 ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy4 ,this is an error1 for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous4--,mrs4 ,p4 ,,brown ,,gravy4 ,take the gravy that drips from the meat2 add a little water1 one spoonful butter1 a little flour1 a little pepper and a little salt4 ,stew all together4--,miss ,e4 ,p4 ,,bologna ,,sausage4 ,take ten pounds of beef1 and four pounds pork1 two-thirds lean and one-third fat2 chop very fine and mix well together4 ,season with six ounces fine salt1 one ounce black pepper1 one-half ounce cayenne pepper1 and sage to the taste4--,mrs4 ,dr4 ,s4 ,,beef ,,sausage4 ,take tough beef and run it through a sausage machine4 ,form the pulp into shapes an inch thick1 and the size of a common beefsteak4 ,season to the taste4--,mrs4 ,c4 ,,cow ,,heel4 ,as soon as the beef is killed1 throw the feet in cold water1 and let them remain during the night4 ,in the morning1 put them into a pot of cold water and let them boil until you find you can easily take off the hair and the hoof with a knife2 take care as the water boils away to replenish with boiling water4 ,have ready strong brine1 not boiled nor strong enough to bear an egg1 and the moment the feet are stripped1 throw them in4 ,let them stand one night and in the morning pour the brine from them and put to them a fresh brine1 with a small quantity of vinegar4 ,in a day or two1 they are fit for use4--,mrs4 ,r4 ,,cow ,,heel ,,fried4 ,buy the feet prepared at the butchers2 boil well done4 ,season with salt and pepper4 ,have ready an egg batter2 fry brown1 and serve hot4 ,a nice breakfast dish4--,mrs4 ,r4 ,l4 ,o4 ,,to ,,fry ,,beef ,,heel4 ,have a batter made of eggs1 flour1 etc41 as for tripe4 ,split the feet into convenient shapes and fry in hot lard4 ,pour some vinegar over them while frying4--,mrs4 ,p4 ,w4 ,,daube ,,froide4 ,take a beef shin1 chop in several places to break the bone1 keep it cooking in just water enough to prevent burning1 till it falls to pieces4 ,then after taking out the bones1 season with one heaping teaspoonful flour rubbed into one tablespoonful butter1 red and black pepper1 salt and celery seed4 ,stew it long enough to cook the flour4 ,pour into a deep dish1 cover with a plate1 and put weights on it to press it4 ,eat cold1 as souse4--,mrs4 ,c4 ,m4 ,a4 ,a ,,french ,,dish4 ,to two beef feet1 put four gallons water2 set on the fire at eight o'clock in the morning4 ,when the bones have dropped off add the half of one large onion1 two red peppers1 and one sprig parsley1 all chopped fine4 ,take another pot1 put in two gallons water1 in which cut up one-half gallon nice pieces of beef1 half an onion1 one red pepper1 parsley1 all chopped fine1 and salt4 ,when all has boiled to pieces1 put all together and let it boil half an hour4 ,press as souse cheese4--,mrs4 ,t4 ,,brine ,,for ,,beef4 #i quarts salt4 #ah gallons water4 #b pounds brown sugar4 pound saltpetre4 ,boil and skim well4 ,let the beef get thoroughly cold1 and let as much as possible of the blood be drained out before putting it in the brine4 ,it may sometimes be necessary1 in the course of a few months1 that the brine be boiled and skimmed a second time4 ,this quantity will suffice for about half of an ordinary sized beef4--,mrs4 ,a4 ,c4 ,,to ,,corn ,,beef4 ,for every hundred pounds of beef1 take3 #f pounds salt4 #b pounds brown sugar4 #b ounces saltpetre4 #c or #d ounces soda4 #a ounce red pepper4 ,the whole to be dissolved in four gallons of water4 ,the beef must be closely packed in a barrel1 and the mixture poured over so as to cover it4 ,let it stand a week or ten days1 or longer if the weather is cold2 then pour off the brine1 boil it1 and skim off the blood4 ,let it cool1 and pour back on the beef4 ,warranted to keep4--,mrs4 ,dr4 ,s4 ,,to ,,corn ,,beef ,,tongues ,,and ,,beef4 ,one tablespoonful saltpetre to each tongue or piece of beef2 rub this in first1 then a plenty of salt4 ,pack down in salt2 after it has remained ten or twelve days1 put this1 with a few pods of red pepper cut up fine1 in a brine of only salt and water1 which has been boiled1 strained1 and cooled1 and strong enough to bear an egg4 ,wash a rock clean and place on the beef or tongues1 to keep them under the brine4 ,this will keep an indefinite length of time4 ,fit for use in two weeks4--,mrs4 ,s4 ,t4 ,,to ,,corn ,,beef ,,or ,,pork4 #ej pounds meat4 #d pounds salt4 #a pounds brown sugar4 pound saltpetre4 #a quart molasses4 ,mix well1 boil and skim4 ,when milk-warm1 pour it over the meat with a ladle4 ,the beef must be soaked in clear water and wiped dry1 before putting in the brine4 ,it will be ready for use in a few weeks4 ,should the brine mould1 skim and boil again4 ,keep the meat under the brine4--,mrs4 ,p4 ,w4 ,,to ,,pickle ,,tongue4 ,rub it well with salt and leave it alone four or five hours2 pour off the foul brine2 take two ounces saltpetre beaten fine1 and rub it all over the tongue2 then mix one-quarter of a pound brown sugar and one ounce sal-prunella 7the bay salt and sal prunella beat very fine71 and rub it well over the tongue4 ,let it lie in the pickle three or four days2 make a brine of one gallon water with common salt strong enough to bear an egg1 a half-pound brown sugar1 two ounces saltpetre1 and one-quarter of a pound bay salt4 ,boil one quarter of an hour1 skimming well2 when cold put in the tongue2 let it lie in the pickle fourteen days1 turning it every day4 ,when ready to use take it out of the pickle1 or hang it in wood smoke to dry4--,mrs4 ,a4 ,m4 ,d4 ,,to ,,corn ,,beef4 ,one tablespoonful saltpetre to each piece of beef1 well rubbed in4 ,then rub in as much salt as it will take4 ,let it stand ten or twelve days1 and then put it in strong brine4 ,will be ready for use in a week4--,mrs4 ,col4 ,a4 ,f4 ,,corned ,,beef4 ,having a quarter of beef cut into proper size and shape for nice roasting pieces1 put it in a barrel of weak brine and let it remain four days4 ,then make a brine that will bear an egg1 to which add3 pound saltpetre4 #c pounds brown sugar4 ,transfer the beef to this barrel1 cover closely1 and let it remain a week4 ,put a weight on the meat to insure its being kept under the brine4 ,beef thus prepared in ,january will keep well through the month of ,march1 improving with the lapse of time4 ,it is best served cold4 ,a valuable receipt for country housekeepers4--,mrs4 ,wm4 ,a4 ,s4 ,,hunter',s ,,beef1 ,,or ,,spiced ,,round4 ,to a round of beef weighing twenty-four pounds1 take3 #c ounces saltpetre4 #c ounces coarsest sugar4 #a ounce cloves4 #a nutmeg4 ounce allspice4 #c handfuls salt4 ,beat all into the finest powder2 allow the beef to hang three or four days2 remove the bone1 then rub the spices well into it1 continuing to do so every two or three days1 for two or three weeks4 ,when to be dressed1 dip it in cold water1 to take off the loose spices1 bind it up tightly and put into a pan with a teacupful water at the bottom4 ,sprinkle the top of the meat with suet1 cover it over with a thick batter1 and brown paper over it4 ,bake five hours4--,mrs4 ,t4 ,c4 ,,hunter',s ,,round1 ,,or ,,spiced ,,beef4 ,to a round of beef that weighs twenty-five pounds1 take the following3 #c ounces saltpetre4 #a ounce cloves4 #a ounce nutmeg4 #a ounce allspice4 #a pint salt4 ,let the round of beef hang in a cool1 dry place twenty-four hours4 ,take out the bone1 and fill the space with suet and spices mixed4 ,rub the above ingredients all over the round2 put in a wooden box or tub1 turn it over occasionally and rub a small quantity of salt on it4 ,let it remain three weeks4 ,then make a stiff paste of flour and water1 cover the round with it and set in the oven4 ,bake three hours slowly4 ,remove the paste when cold1 and trim neatly the rough outside1 and slice horizontally4 ,served only when cold4--,mrs4 ,w4 ,a4 ,s4 ,,to ,,spice ,a ,,round ,,of ,,beef4 ,take three tablespoonfuls saltpetre1 four tablespoonfuls brown sugar1 with which rub your beef well4 ,two teacups of salt1 one teacup of cloves1 one teacup of allspice 7the spice must be ground fine74 ,rub the beef with these ingredients4 ,put it into a tub as near the size of the beef as possible2 turn it every day in the pickle it makes4 ,in about four weeks it will be ready for use4 ,for thirty pounds use two pounds beef suet4 ,when cooked place sticks across the bottom of the pot to prevent its burning4--,mrs4 ,r4 ,l4 ,p4 ,,spiced ,,beef4 ,take eight or ten pounds of the thin flank1 remove any gristle1 skin or bones2 rub it over with half ounce saltpetre1 half ounce bay salt1 then rub it well in with a mixture of spices1 the the following proportions being used3 #a ounce black pepper4 #a ounce allspice4 ounce ground ginger4 ounce cloves4 #a_/h ounce mace4 ,use only as much as will suffice to rub the beef all over2 then add three ounces common salt1 and quarter of a pound coarse sugar4 ,let the beef remain a fortnight in this pickle1 turning it and rubbing it every day3 then take it out1 cover it with the spices and chopped sweet herbs1 roll it very tight1 tie it with tape1 put it into a pan with half-pint water1 and half-pound suet4 ,bake it after the bread has been drawn1 for six hours2 put a heavy weight upon it1 and when cold take off the tape4 ,,to ,,cook ,a ,,corned ,,round ,,of ,,beef4 ,wash it clean of the brine1 sew it in a coarse towel and boil six to eight hours4 ,do not remove the towel until next day2 it is nicer to put it in a round mould and gives it a good shape4 ,when perfectly cold1 trim nicely and cut it across the grain4--,mrs4 ,p4 ,w4 ,,to ,,cook ,,corned ,,beef-,,tongue1 ,,etc4 ,if the beef has been in brine long or has been dried1 it must be soaked in cold water twelve hours before boiling4 ,if freshly cured it is unnecessary4 ,the beef should be put on in a large pot of water early in the morning and simmer for hours4 ,set the pot at the back of the range or stove1 where it will gently boil during the preparation of dinner4 ,when it first commences to boil1 take off the scum4 ,after it is thoroughly done1 take off the boiler or pot4 ,set away with the beef under the liquor to remain until next day1 when it will be found juicy and tender4 ,with a sharp knife carefully trim1 and garnish with scraped horseradish and curled parsley4--,mrs4 ,s4 ,t4 ,,how ,,to ,,cook ,,corned ,,beef4 ,the flank is a nice piece to corn2 though an ugly piece of meat1 it can be made a nice and delicious dish4 ,wash the flank clean1 roll it up as tight as you can1 and tie it with strong cord in three places2 then sew it up in a coarse towel and put it on and boil from five to six hours1 according to size2 take it out of the pot1 but do not undo it1 put it on a dish or pan and put a weight on it2 let it stand until next day1 then remove the cloth and strings2 trim it1 and you have a nice dish4--,mrs4 ,p4 ,w4 ,,smoked ,,beef4 ,to a piece of beef weighing about twelve or fourteen pounds1 you rub in the following3 #a pint salt4 #a cup brown sugar4 #a cup molasses4 teaspoonful pounded saltpetre4 ,rub this well on the beef and turn it several times4 ,at the end of ten days drain it1 rub bran on it1 hang it up and smoke for several days4--,mrs4 ,h4 ,t4 ,,to ,,cure ,,beef ,,for ,,drying4 ,this recipe keeps the meat moist1 so that it has none of that toughness dried beef mostly has when a little old4 ,to every twenty-eight or thirty pounds1 allow one tablespoonful saltpetre1 one quart fine salt1 mixed with molasses until the color is about that of light brown sugar2 rub the pieces of meat with the mixture1 and when done1 let all stick to it that will4 ,pack in a keg or half-barrel1 that the pickle may cover the meat1 and let it remain forty-eight hours2 at the end of that time1 enough pickle will be formed to cover it4 ,take it out and hang in a suitable place for drying4 ,allow all the mixture to adhere to the meat that will4--,mrs4 ,a4 ,m4 ,d4 ,,to ,,cure ,,beef ,,ham4 ,divide the ham into three parts2 rub on half-pint molasses2 let it remain in this molasses a day and two nights1 turning it over occasionally during the time4 ,rub on then one handful salt and put it back in the vessel with the molasses2 turn it over1 morning and night for ten days4 ,hang it up to dry for one week1 then smoke a little4 ,it is an excellent plan1 after sufficiently smoked1 to put each piece of beef in a bag1 to protect from insects1 and keep hanging till used4--,miss ,k4 ,w4 ,,to ,,dry ,,beef ,,and ,,tongue4 ,the best pieces are the brisket1 the round and rib pieces that are used for roasting4 ,put about the middle of ,february in brine4 ,rub first with salt1 and let them lie for a fortnight1 then throw them in brine and let them lay there three weeks1 take them out and wipe dry3 rub them over with bran and hang in a cool place and dark1 not letting them touch anything4 ,should there come a wet season1 put them in the sun to dry a little4--,mrs4 ,r4 ,,stewed ,,loin ,,of ,,veal4 ,take part of a loin of veal1 the chump end will do4 ,put it into a large1 thick1 well-tinned iron saucepan1 or into a stew-pan1 add about two ounces of butter1 and shake it over a moderate fire until it begins to brown2 flour the veal well over1 lay it in a saucepan1 and when it is of a fine1 equal light brown1 pour gradually in veal broth1 gravy or boiling water1 to nearly half its depth2 add a little salt1 one or two sliced carrots1 a small onion1 or more when the flavor is liked1 and one bunch parsley4 ,stew the veal very softly for an hour or rather more1 then turn it and let it stew for nearly or quite another hour or longer1 should it not appear perfectly done4 ,a longer time must be allowed when the meat is more than middling size4 ,dish the joint2 skim all the fat from the gravy and strain it over the meat1 or keep the joint hot while it is rapidly reduced to a richer consistency4--,mrs4 ,j4 ,,veal ,,chops4 ,first beat until tender1 then lay the chops in a pan1 pour in just enough boiling water to barely cover them4 ,cover closely and simmer till tender1 sprinkling over after they are nearly done1 with a little pepper and salt4 ,lift from the pan1 dry with a clean towel1 butter them1 then cover with beaten egg1 and sift on cracker crumbs4 ,lay on a baking dish or pan and set in the stove to brown4 ,garnish and serve4--,mrs4 ,s4 ,t4 ,,roast ,,veal4 ,plunge into boiling water1 dry with a clean cloth2 rub well with pepper and salt1 then with butter4 ,dredge with flour1 and put into a pan with two teacups of boiling water1 a slice of bacon or pork1 minced onion and parsley1 pepper and salt4 ,set in a hot oven2 simmer1 baste and brown4 ,veal is longer cooking than lamb4 ,when a light brown1 with a pin1 stick on a buttered paper to prevent dryness4 ,thicken the gravy with brown flour1 if brown gravy is wanted1 but always with mashed ,irish potato if white gravy is desired4--,mrs4 ,s4 ,t4 ,,veal ,,steak4 ,first beat until it is tender1 then without washing lay on a gridiron over coals2 turn over it a tin plate to prevent hardness and dryness4 ,turn the steak1 and when well done1 with a knife and fork press it and turn it in a pan or plate of hot melted butter4 ,after putting in plate of hot butter and letting it absorb as much of the butter as possible1 lay it on a dish1 pepper and salt it plentifully1 and pour over the melted butter4 7,set in the oven a few minutes1 but not long enough for the butter to fry1 which is ruinous to the flavor of steaks1 game1 etc47 ,when done1 sift over grated cracker4 ,garnish with parsley and serve hot4--,mrs4 ,s4 ,t4 ,,veal ,,cutlet4 ,cut the veal as if for steak or frying1 put lard or butter in the pan1 and let it be hot4 ,beat up an egg on a plate and have flour on another2 dip the pieces first in the egg1 then in the flour1 on both sides1 and lay in the pan and fry until done1 turning it carefully once4 ,this makes an excellent dish if well prepared4 ,this way is superior to batter4--,mrs4 ,d4 ,veal ,cutlet4 ,cut it in pieces the size of your hand1 and lay in salt water some little time4 ,take out and wipe dry4 ,put a small piece of lard in the pan and sprinkle the cutlet with a very little flour1 pepper1 and salt4 ,fry until nearly done4 ,when it begins to brown1 pour off the lard1 and pour in a little water1 one large spoonful butter1 and a little celery-seed4 ,turn it over frequently4--,mrs4 ,w4 ,veal ,cutlets4 ,trim smoothly and beat till tender1 sprinkle over pepper and salt2 then with a spoon spread over an egg beaten till thick1 and cover thickly with pounded cracker4 ,have some hot lard ready in the frying-pan1 put the cutlets on to fry1 with the prepared side down2 when of a light yellow brown1 dress the other side the same way and fry1 keeping closely covered4 ,when they are perfectly done 7veal should never be rare71 place in a hot dish2 pour one teacup of milk1 one small piece of butter1 pepper1 salt1 and minced onion and parsley into the pan1 stirring constantly4 ,when it boils up1 pour into the dish and garnish with parsley4 ,always sift browned cracker over such dishes4--,mrs4 ,s4 ,t4 ,,cold ,,veal ,,dressed ,,with ,,white ,,sauce4 ,boil one pint milk and thicken it a little with one teaspoonful flour1 wet with cold water4 ,when well boiled1 put in very thin slices of veal1 and simmer slowly for fifteen minutes4 ,have the yolk of an egg well beaten up1 and add to the meat1 also a piece of butter4 ,let it boil up once1 stirring all the time1 and serve it on toasted slices of bread4 ,a few slices of bacon1 cut thin and fried to a crisp1 make a good relish with this dish4--,mrs4 ,g4 ,p4 ,,minced ,,veal4 ,cut some slices of cold veal into small bits or dice2 take the cold gravy and add to it a half-pint of boiling water1 one teaspoonful tomato or walnut catsup1 the grated peel of one lemon1 pepper and salt4 ,simmer it with the meat slowly for half an hour2 then add half a teaspoonful flour made into a thin batter and pour it into the gravy1 stirring it rapidly4 ,boil for ten minutes2 turn in one-half cupful cream1 or same quantity of milk with a small piece of butter2 let it boil up4 ,serve on a hot platter garnished with sippets of fried bread4--,mrs4 ,p4 ,,veal ,,loaf4 #b pounds chopped veal4 pound chopped pork4 #c tablespoonfuls powdered cracker4 #a tablespoonful sage4 #b tablespoonfuls butter4 #a teaspoonful black pepper4 #a teaspoonful mace4 ,salt to taste4 #a egg well beaten and mixed in the ingredients4 ,make up into a loaf or pone1 and bake slowly three and a half hours4 ,this is an excellent dish to use with lettuce1 etc41 in the spring or early autumn1 when game is out of season4 ,it is best to be made the day before using4--,mrs4 ,r4 ,r4 ,,veal ,,loaf4 ,two and a half pounds meat taken from fillet or shoulder1 or wherever the meat is free from fat4 ,take out all the little white1 fibrous or sinewy particles1 and chop very finely1 almost to a paste4 ,mix in rolled cracker crumbs with one egg to hold it together1 a little butter1 red and black pepper1 and salt to taste4 ,form into a small loaf2 dredge with the cracker crumbs1 and put several little pieces of butter over the outside4 ,set this loaf uncooked1 with about one quart water or some broth1 in a pan2 put it in the oven and baste constantly for two hours1 and when taken out to cool1 pour any remaining liquid over the loaf4 ,it ought to cut in slices and be quite compact--no caverns in the inside of the loaf4--,mrs4 ,g4 ,p4 ,,veal ,,cake4 ,take one and a half pounds veal1 and half a pound of bacon1 stew together with very little water1 a little salt and pepper1 thyme and parsley4 ,when the veal is tender1 cut into small square pieces1 as also the bacon4 ,boil four eggs hard and slice them up1 and chop some raw parsley fine4 ,take a mould or small bowl1 lay the slices of egg in a kind of pattern prettily at the bottom of it4 ,sprinkle the parsley between the slices4 ,add veal1 bacon1 and more egg alternately1 pepper and salt to taste1 and a little grated lemon-peel1 also some more parsley1 and so on until the bowl is nearly full4 ,fill up with the gravy the veal was boiled in1 which ought to be very rich4 ,let it stand until quite cold1 then turn out on a flat dish4 ,the slices cut firmer and more solid when the cake is made the day beforehand1 which it is best to do if the weather permits4--,mrs4 ,r4 ,p4 ,,sweetbreads4 ,three good throat sweetbreads will make a dish4 ,blanch them well and lay in cold water1 then take out and dry well4 ,add egg1 bread crumbs1 and herbs4 ,put on a dish and brown in an oven4 ,eat with mushroom or tomato sauce4--,mrs4 ,r4 ,sweetbreads4 ,soak1 and put in boiling water for ten minutes4 ,stew in cold water to blanch them4 ,they may be cut in slices or in dice and put in fricassee or meats1 or ragots1 or used as a separate dish4--,mrs4 ,w4 ,sweetbreads4 ,lay them in salt and water1 after washing2 parboil until done2 drain1 dry1 and split in half4 ,rub with butter1 pepper and salt4 ,dip in one egg beaten stiff4 ,sift over pounded cracker4 ,butter a baking-dish1 lay them in1 and set in a hot oven to brown1 or fry until a light brown4--,mrs4 ,s4 ,t4 ,,calves' ,,feet ,,dressed ,,as ,,terrapins4 ,boil eight feet until the meat leaves the bones1 then remove them4 ,put them in a pan with one-half pint of the rich gravy in which they are boiled1 and add two large spoonfuls butter4 ,rub the yolks of three hard-boiled eggs with a small teaspoonful mustard1 a very little cayenne1 and salt to the taste4 ,when well mixed with the egg1 stir all together into the feet or gravy4 ,let it simmer ten minutes1 and just before dishing add two wineglasses of good cooking wine and simmer again before serving4--,mrs4 ,m4 ,e4 ,l4 ,w4 ,,calf',s ,,liver ,,broiled4 ,cut the liver in thin slices1 wash it and let it stand in salt and water half an hour to draw out the blood4 ,parboil in fresh salt and water1 and broil1 basting frequently in butter4 ,lay on a hot dish with a lump of butter4--,mrs4 ,a4 ,m4 ,d4 ,,to ,,fry ,,calf',s ,,liver4 ,cut in thin slices4 ,season with pepper and salt1 sweet herbs1 and parsley4 ,dredge with flour and fry brown with lard4 ,have it thoroughly done1 but it must not be hard2 keep covered while frying4--,mrs4 ,r4 ,,calf',s ,,liver ,,fried4 ,a calf's liver1 as white as can be procured1 flour1 one bunch savory herbs1 including parsley1 juice of a lemon2 pepper and salt to taste1 a little water4 ,cut the liver into slices of a good and equal shape4 ,dip them in flour and fry brown4 ,place on a hot dish and keep before the fire while you prepare the gravy4 ,mince the herbs fine and put into the frying-pan with a little more butter2 add the other ingredients with one teaspoonful flour4 ,simmer gently until the herbs are done1 and pour over the liver4--,mrs4 ,a4 ,m4 ,d4 ,,bewitched ,,liver4 #c pounds calf's liver1 chopped fine4 pound salt pork4 #a cup grated bread crumbs4 #b eggs well beaten4 #b teaspoonfuls salt4 #b teaspoonfuls black pepper4 teaspoonful red pepper4 ,mix all well together1 and put into a tin mould2 set it in a pot of cold water and let it boil two hours4 ,then set the mould in a cool oven to dry off a little2 when thoroughly cold turn it out4--,mrs4 ,j4 ,h4 ,,simple ,,way ,,of ,,cooking ,,liver4 ,wash calf's liver and heart thoroughly2 chop them fine as possible1 after they have been boiled till very tender2 then add pepper and salt1 and one tablespoonful flour1 straining into it a little of the water4--,mrs4 ,j4 ,p4 ,h4 ,,calf',s ,,brains4 ,beat up the brains with a little lemon-peel cut fine1 a little nutmeg grated1 a little mace beaten1 thyme and parsley4 ,shred fine the yolk of an egg1 and dredge with flour4 ,fry in little flat cakes and lay on top of the baked head4 ,if for soup1 mix in one-half the brains with the soup while the soup is boiling1 and make the other in cakes and lay together with forcemeat balls in the soup4--,mrs4 ,r4 ,,calf',s ,,head4 ,split the head1 take out the brains1 boil till it will fall to pieces4 ,cut it up fine and season with pepper1 salt and nutmeg to the taste2 add one-quarter pound of butter1 wineglassful wine1 and the brains1 which are not to be boiled with the head4 ,put in a dish and bake with or without paste4--,mrs4 ,j4 ,d4 ,,baked ,,calf',s ,,head4 ,boil until tender1 then cut into pieces and put into a deep dish with pepper1 salt1 a few cloves1 mace1 a little thyme4 ,a spoonful butter with flour1 well mixed through the meat1 a layer of bread crumbs on top4 ,then add a wineglass of wine and fill up the dish with the water the head was boiled in1 and bake three-quarters of an hour4 ,garnish with forcemeat balls and rings of hard-boiled eggs1 just before sending to the table4--,miss ,n4 ,,veal ,,daube4 ,after the head of a calf is skinned and the feet prepared by taking off the hoofs1 scraping1 etc41 throw them into cold water for twenty-four hours4 ,put them in a boiler of cold water1 and simmer until the flesh leaves the bones and there is but little water left4 ,throw in salt1 pepper1 minced onion1 parsley1 and thyme2 take the meat and bones out4 ,beat up two eggs until light1 add two tablespoonfuls cold water1 then the liquor from the boiler4 ,stir all together1 boil up and strain on the meat from the head1 which must first be cut up or picked fine and chopped with six hard-boiled eggs1 and seasoned to the taste with the juice of one lemon and wineglass of jelly4 ,this is set aside in a mould or bowl and eaten cold with garnish of scraped horseradish and parsley4 ,the calves' feet make another good dish by drying first1 then dipping in batter made of an egg1 one spoonful of flour1 one small teacupful milk1 with a little salt1 and frying4--,mrs4 ,s4 ,t4 ,,mutton ,,and ,,lamb4 ,when the weather will admit of it1 mutton is better for being kept a few days before cooking4 ,the saddle1 which is considered the finest piece1 consists of the back or loin and upper part of the hind legs4 ,in getting this nice roast1 however1 you spoil the hind quarter1 as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself4 ,the hind quarter and loin together make a very nice dish--the latter being fat and juicy4 ,the fore quarter is sometimes cut by taking off the shoulder and taking the rib-piece1 making a piece called the brisket or breast1 and many persons esteem this the choicest part of the mutton4 ,the ribs cut next to the back are used for mutton chops4 ,when you have a large supply of mutton on hand1 it is well to put the hind quarters in brine1 as you can thus corn them as nicely as beef4 ,as mutton spoils easily1 this plan is very advisable4 ,whilst boiled mutton is very nice1 lamb is spoiled by this mode of cooking4 ,if lamb is to be roasted1 it should be covered with the caul1 as the fat1 dripping from this1 will preserve the moisture of the meat4 ,in carving the fore quarter of lamb1 first take off the shoulder and then cut the ribs in strips4 ,lamb is seldom cut except in quarters1 and when nicely cooked there is nothing better4 ,it should be four months old before being eaten4 ,the season for lamb is from ,may to ,august1 whilst that for mutton is from ,august to ,christmas4 ,,to ,,roast ,,mutton4 ,the hind quarter is the nicest part of the mutton to roast1 and requires longer to cook than lamb4 ,put it in a pot of boiling water and let it simmer one hour4 ,lift it into a baking-pan1 rub with salt and pepper 7too much salt makes the meat tough74 ,rub over it a little lard and then dredge with flour3 skim off the top of the water and pour over it4 ,set it in a hot oven1 basting frequently to prevent it from being hard and dry2 roast till thoroughly done4 ,this is nice to set aside for a cold dish1 garnished with horseradish and eaten with currant jelly4--,mrs4 ,p4 ,w4 ,,roast ,,leg ,,of ,,mutton4 ,choose young and tender mutton4 ,take off the shank--wash it well2 let it lie fifteen or twenty minutes in salt water to take the blood out4 ,rub with little salt and pepper well4 ,lay on a grate1 which will go nicely in a baking-pan1 over one pint boiling water2 break the bones of the shank in the water1 adding more pepper and salt4 ,set it in a very hot oven1 and baste frequently to prevent it from being hard and dry4 ,when it is of a light brown1 cover with sheets of buttered paper4 ,place it on a dish2 add minced parsley to the gravy1 which should be brown4 ,cover the roast with grated brown cracker and garnish at intervals with chopped parsley2 pour the gravy in the dish1 not over it4 ,mutton should always be perfectly done4--,mrs4 ,s4 ,t4 ,,roast ,,saddle ,,of ,,mutton4 ,trim the joint carefully1 roast it at a brisk1 clear fire2 baste frequently1 and when done dredge it plentifully with salt1 and serve with the gravy well freed from fat4 ,,to ,,boil ,a ,,leg ,,of ,,mutton4 ,make a paste of flour quite plain1 mixed stiff with water1 roll out as for a meat pudding2 break and turn in the shank bone2 then cover the leg of mutton carefully with the paste2 tie up tight in a well-floured cloth4 ,have ready sufficient boiling water1 place in the joint1 allow ten minutes for checking the boiling1 and twenty minutes for each pound of meat4 ,carefully remove the paste1 which can be done by one cut longitudinally and one cut across4 ,strain the gravy and serve as usual4 ,,boiled ,,leg ,,of ,,mutton4 ,dip a cloth in hot water1 tie up the mutton and put in boiling water4 ,boil slowly for two hours1 or longer1 if not kept constantly boiling4--,mrs4 ,r4 ,,broiled ,,mutton4 ,after a leg of mutton has been washed and wiped dry1 place in a cloth that has been dipped in boiling water4 ,roll it up1 pin and tie securely2 put in a pot of boiling water4 ,let it simmer several hours1 removing the scum that rises when it first begins to boil4 ,if a small leg of mutton1 it will require a shorter time to cook than a large one4 ,just before it is done1 add enough salt to season it properly1 half an onion1 and one heaping teaspoonful of black pepper4 ,when this has properly seasoned the meat1 take from the fire1 unwrap and drain4 ,serve with drawn butter1 adding capers or nasturtium seed1 or if you have neither1 use chopped sour pickle instead4 ,mutton should always be served with caper sauce1 if possible4--,mrs4 ,s4 ,t4 ,,to ,,cook ,a ,,saddle ,,of ,,mutton4 ,meats are all better for being kept a day or two before cooking1 particularly mutton4 ,if the mutton be tender1 do not boil it1 but put it in a pan of water1 set it on the stove1 and cook slowly1 basting constantly with the gravy or water in the pan2 with pepper and salt to taste4 ,just before it is done1 put some scraped horseradish over it1 and garnish the dish with the same2 add a little ground mustard and grated bread or cracker2 pour the gravy over it1 and grate bread over1 and set aside to cool4 ,this is for cold mutton4 ,all meats are better for roasting before a fire than in a stove4--,mrs4 ,p4 ,w4 ,,saddle ,,of ,,mutton4 ,this should be covered with paper1 and carefully roasted or baked4 ,season with a little pepper and salt2 garnish with horseradish4 ,,iced ,,saddle ,,of ,,mutton4 ,reserve the drippings from the meat when it is roasting4 ,after the saddle is nicely cooked1 let it get cold4 ,then take the white part of the gravy and melt it to the consistency of cream4 ,pour this over the saddle until it is covered with a white coat2 if it appears rough1 warm an iron spoon and pass over it until it is smooth4 ,place it on a dish1 and dress the dish all round with vegetable flowers and curled parsley1 using the parsley to ornament the saddle also4--,mrs4 ,judge ,s4 ,,to ,,corn ,,mutton4 ,mutton being less apt to keep than other meat1 it is well1 when you have an over-supply1 to corn it exactly as you would corn beef4--,miss ,r4 ,s4 ,,shoulder ,,of ,,mutton ,,corned4 ,take a small shoulder of mutton1 rub it with #b ounces salt4 #b ounces sugar4 ounce saltpetre4 ,after twenty-four hours1 rub it again with the pickle2 next day boil this in paste like the leg of mutton4 ,serve smothered in onion sauce4 ,,mutton ,,chop4 ,get from your butcher nicely shaped mutton chops1 not too long4 ,put them into a pan with pepper and salt1 and barely enough water to cover them4 ,cover close and simmer till done2 drain1 wipe dry2 pepper1 salt and butter them2 with a spoon1 cover with an egg beaten stiff4 ,sift over pounded crackers4 ,put in a pan and set in an oven to brown4--,mrs4 ,s4 ,t4 ,,mutton ,,chops ,,dressed ,,with ,,tomatoes4 ,place in a pan tomatoes peeled and chopped2 season with butter1 pepper1 sugar1 and salt4 ,take from your gridiron some nicely broiled mutton chops2 put into a pan1 cover close1 and simmer for fifteen minutes4 ,lay the chops on a hot dish1 put on a little butter1 pepper and salt4 ,with a spoon1 cover each chop with tomatoes4 ,sift over pounded cracker and serve4--,mrs4 ,s4 ,t4 ,,mutton ,,chop4 ,cut the steaks2 pepper and salt them4 ,broil them lightly on both sides2 take them off the gridiron1 lay them on a spider4 ,slice up one large onion and stew until it becomes tender2 put a layer between each chop and stew until they become tender4 ,take out the steaks1 cover them closely or tilt the gravy to the side of the vessel1 till it is brown2 stir in a lump of butter4--,mrs4 ,a4 ,p4 ,mutton ,chop4 ,mushroom catsup is a nice flavoring4 ,put pepper and salt on the chops and lay them in melted butter2 when they have imbibed sufficient1 take out and cover with grated bread crumbs and broil4--,mrs4 ,r4 ,,broiled ,,mutton ,,chops4 ,beat the mutton chops till tender2 then trim1 making them of uniform size and shape2 pour on them boiling water4 ,let them remain in it a minute1 dry them and rub with pepper1 salt1 and fresh butter4 ,lay on a gridiron over hot coals1 always remembering to cover them while broiling4 ,turn them1 and as soon as nicely browned place in a hot dish1 pepper again1 pour over them melted butter1 and serve4--,mrs4 ,s4 ,t4 ,,mutton ,,stew4 ,cut slices of rare mutton and put on to stew in a little water2 when nearly done put in-- #a teacup of sweet pickle vinegar4 #c large spoonfuls jelly4 ,a little salt4 #a teaspoonful mustard4 teacup of walnut catsup4 ,butter size of an egg4 ,stew slowly a short time4--,mrs4 ,f4 ,d4 ,mutton ,stew4 ,slice cold mutton or lamb1 lay it in a baking dish2 put in-- #a teaspoonful black pepper4 #a teaspoonful red pepper4 #a teaspoonful celery-seed1 pounded4 ,rather more than #a teaspoonful each of pounded cloves1 cinnamon and mace4 #a teacup of yellow pickle vinegar4 #a glassful wine4 ,slice up a little yellow pickled cucumber1 sugar to taste1 one-quarter pound butter1 one roll of light bread broken in small pieces or cut in little slices1 and toasted before used4 ,in preparing this dish put a layer of the meat and seasonings alternately4 ,the peppers1 celery-seed1 cloves1 cinnamon1 and mace must all be pounded fine4--,mrs4 ,c4 ,,grilled ,,slices ,,of ,,mutton4 ,cut some rather thick slices of underdone cold mutton1 score them well and rub in plentifully some common mustard1 salt1 and cayenne pepper2 then broil them over a clear fire1 and serve with onion sauce4 ,,sheep',s ,,tongues4 ,boil them till the skin can be taken off2 split them1 and put them into a stew-pan1 with some gravy1 parsley1 mushrooms1 and one minced shallot1 and some butter1 some pepper1 and salt4 ,stew till tender1 and strain the gravy over them2 or they may be glazed and served with the gravy under them4 ,sheep's tongues may also be skinned1 larded1 braised1 and glazed2 and served with onion sauce4 ,,to ,,roast ,,lamb4 ,the hind quarter is the nicest piece for roasting4 ,drop it in a pot of boiling water2 boil half an hour1 put it in a pan1 dredge it with lard1 pepper1 flour1 a little salt2 skim the top of the water in which it is boiled1 and pour over it2 as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry4 ,lamb should be cooked done to be good4--,mrs4 ,p4 ,w4 ,,to ,,grill ,a ,,shoulder ,,of ,,lamb4 ,half boil it1 score and cover it with egg1 crumbs1 and parsley seasoned as for cutlets4 ,broil it over a very clear1 slow fire1 or put it in a ,dutch oven to brown it2 serve with any sauce that is liked4 ,a breast of lamb is often grilled in the same way4 ,,lamb',s ,,head ,,to ,,fricassee4 ,parboil the head and haslet 7the liver excepted72 cut the meat in slices from the head2 slice the heart1 tongue1 etc41 and fricassee as for chicken4 ,have the liver fried in slices with the sweetbreads and slices of bacon and bunches of parsley4 ,pour the fricassee into the dish1 and garnish with the fried pieces4--,mrs4 ,r4 ,,lamb',s ,,head4 ,boil the head and liver1 but so as not to let the liver be too much done4 ,take up the head1 split it through the bone1 which must remain with the meat on4 ,cut the meat across and across with a knife1 grate some nutmeg on it and lay it on a dish before a good fire2 then throw over it some grated bread crumbs1 some sweet herbs1 some allspice1 a little lemon peel chopped fine1 a very little pepper and salt4 ,baste it with butter1 and dredge a little flour over it4 ,just as it is done1 take one-half the liver1 the lights1 the meat1 the tongue2 chop them small with six or eight spoonfuls water or gravy4 ,first shake some flour over the meat and stew it together2 then put in the gravy or water1 a good piece of butter rolled in a little flour1 pepper and salt1 and what runs from the head in the dish4 ,simmer all together a few minutes1 and add half a spoonful of vinegar2 pour it on the head4 ,lay the head on the centre of the mince-meat2 have ready the other half of liver1 cut in pieces and fried quickly with slices of bacon and lemon2 lay these around the dish and serve4--,mrs4 ,t4 ,,decorations ,,and ,,garnishes ,,for ,,cold ,,meats ,,and ,,salads4 ,the day before giving a dinner or evening entertainment1 gather up medium and small sized pure white and yellow turnips1 carrots1 red and pink beets1 the different colored radishes4 ,from these the most beautiful flowers can be cut2 camellias1 roses1 dahlias1 tulips1 tuberoses1 etc4 ,no explicit directions can be given except1 first1 smoothly to pare each vegetable1 taking care not to keep them too near the fire1 which will cause them to wilt and lose the waxy freshness which makes them so beautiful4 ,each flower may be laid on a cluster of green leaves or curled parsley1 and over the cold meats1 and around the edge of the dish4 ,the cutting of these flowers makes a charming and interesting pastime for the young members of the family1 in the evening before4--,mrs4 ,c4 ,g4 ,,poultry4 ,in summer1 kill and dress the poultry the day beforehand1 except chicken for frying1 which is not good unless killed the same day it is eaten4 ,the best way to kill a fowl is to tie it by its legs1 hang it up1 and then cut off its neck4 ,in this way1 it dies more quickly1 suffers less1 and bleeds more freely4 ,it is best to pick fowls dry2 though1 if you are pressed for time1 you may facilitate the picking of chickens1 as well as of partridges and other small birds1 by putting them first into water1 hot1 but not boiling4 ,then take off the feathers carefully1 so as not to break the skin4 ,never scald a turkey1 duck or goose1 however1 before picking4 ,to draw the crop1 split the skin of all poultry on the back of the neck4 ,pull the neck upward and the skin downward1 and the crop can be easily pulled out4 ,then cut off the neck close to the body1 leaving the skin to skewer at the back of the neck after the dressing has been put in4 ,make an incision under the rump lengthwise1 sufficient to allow the entrails to be easily removed4 ,be careful not to break the gall1 and to preserve the liver whole4 ,cut open the gizzard1 take out the inner skin1 and wash both carefully4 ,wash the bird inside several times1 the last time with salt and water4 ,some persons object to using water inside or outside1 but ,i consider it more cleanly to wash the bird first and then wipe it dry with a clean towel4 ,it should then be hung with the neck downwards till ready to cook4 ,the head1 neck1 and feet1 after being nicely washed and the bones in them broken1 should be stewed in the gravy1 as they make it much richer4 ,it is said that throwing chickens into cold water immediately after they have finished bleeding1 and allowing them to remain there ten or fifteen minutes1 will make them deliciously tender1 which can be accounted for scientifically4 ,frozen fowls or game should be thawed gradually1 by being laid in cold water4 ,if cooked without being thawed1 it will require double time1 and they will not be tender nor high-flavored4 ,the tests by which you may tell the age of a turkey are these4 ,an old turkey has rough and red legs1 and if a gobbler1 long spurs1 while young turkeys have black legs1 and if gobblers1 small spurs4 ,the fatter they are and the broader their breasts1 the better4 ,when dressed1 the skin should be a yellowish white1 and1 if tender1 you may easily rip it with a pin4 ,if1 when you bend back the wings1 the sinews give and crack1 this is another test of the turkey being young1 and the same test will apply to other fowls4 ,the bill and feet of an old goose are red and hairy4 ,a young goose has pen feathers and its flesh is whiter than that of an old one4 ,if young1 the lower part of a hen's legs and feet are soft and smooth1 while a young cock has small spurs4 ,when dressed1 the flesh should be white and the fat a pale yellow4 ,turn the wing back1 and if the sinews snap it is a sign the chicken is young4 ,a few words on the subject of carving may not be out of place here4 ,a sharp knife1 with a thin and well tempered blade is essential to good carving4 ,in carving a turkey1 cut off first the wing nearest to you1 then the leg and second joint1 then slice the breast till a rounded1 ivory-shaped piece appears4 ,insert the knife between that and the bone1 and separate them4 ,this part is the nicest bit of the breast4 ,next comes the merry-thought4 ,after this1 turn over the bird a little1 and just below the breast you will find the oyster1 which you will separate as you did the inner breast4 ,the side bone lies beside the rump1 and the desired morsel can be taken out without separating the whole bone4 ,proceed with the other side in the same way4 ,the fork need not be removed during the whole process4 ,chicken and partridges are carved in the same way4 ,,roast ,,turkey4 ,wash nicely in and out4 ,plunge into boiling water ten minutes4 ,have ready a dressing of ,bread crumbs4 ,hard boiled eggs1 chopped fine4 #a tablespoonful butter4 ,minced parsley1 thyme and celery4 ,after rubbing the cavity well with salt and pepper and putting in a slice of pork or bacon1 fill with the above dressing4 ,do the same also to the crop1 so as to make the turkey look plump4 ,rub the turkey well with butter and sprinkle salt and pepper over it4 ,dredge with flour4 ,lay in the pan with a slice of pork or bacon and a pint of boiling water4 ,lay the liver and gizzard in the pan with it4 ,put in a hot oven1 basting and turning frequently till every part is a beautiful brown4 ,when the meat is amber color1 pin a buttered sheet of writing paper over it to keep it from becoming hard and dry4 ,cook three or four hours4 ,season the gravy with minced parsley and celery and serve with cranberry sauce4--,mrs4 ,s4 ,t4 ,roast ,turkey4 ,wash the turkey thoroughly inside and out1 having removed the insides4 ,make a dressing of bread soaked in cold water1 drained and mashed fine1 a small piece of melted butter or salt pork chopped1 pepper and salt1 sweet herbs1 a hard boiled egg1 chopped fine4 ,any kind of cooked meat is good1 minced fine and added to the dressing4 ,the body and crop must be filled with the dressing and sewed up4 ,the giblets ought to be boiled tender1 if they are to be used4 ,use the water in which they are boiled1 for gravy1 adding a little of the turkey drippings1 seasoning with pepper1 salt1 and sweet herbs1 and thickening with a little flour and water1 mixed smoothly4 ,place where it will boil4 ,when the fowl is put on to roast1 put a little water into the dripping-pan4 ,at first it should be roasted slowly and basted frequently4 ,tie up the wings and legs before roasting1 and rub on a little butter and salt4 ,serve with drawn butter4--,mrs4 ,w4 ,roast ,turkey4 ,put the gizzard1 heart and liver in cold water and boil till tender4 ,when done1 chop fine and add stale bread1 grated1 salt and pepper1 sweet herbs1 if liked1 two eggs well beaten4 ,fill the turkey with this dressing1 sew the openings1 drawing the skin tightly together4 ,put a little butter over the turkey and lay it upon the grate of your meat-pan4 ,cover the bottom of the pan well with boiling water4 ,in half an hour1 baste the turkey by pouring over it the gravy that has begun to form in the pan4 ,repeat this basting every fifteen minutes4 ,in an oven of average temperature1 a twelve-pound turkey will require at least three hours' cooking4--,mrs4 ,a4 ,d4 ,,roast ,,turkey1 ,,with ,,truffles4 ,truffles must be peeled1 chopped and pounded in a mortar2 one and a half pound will do for one turkey4 ,rasp the same amount of fat bacon and mix with the truffles and stuff the turkey with it4 ,this dressing is usually placed in the turkey two days beforehand1 to impart its flavor to the fowl4 ,lay thin slices of fat bacon over the breast of the turkey1 cover it with half a sheet of white paper1 and roast two hours4 ,chestnuts dressed in the same way as truffles are found an excellent substitute4--,mrs4 ,s4 ,g4 ,,boiled ,,turkey4 ,wash well with cold water1 then put on in milk-warm water1 either tied in a coarse cloth dredged with flour or with a half-pound of rice in the water4 ,keep well under water1 and boil slowly three hours1 adding salt just before it is done4 ,when perfectly done and tender1 take out of the pot1 sprinkle in the cavity a little pepper and salt1 and fill with oysters stewed just enough to plump them1 and season1 with butter1 pepper1 salt and vinegar4 ,place in a dish and set in a steamer to keep hot4 ,strain the liquor in which the oysters were scalded1 add drawn butter1 chopped celery1 parsley and thyme2 pour over the turkey1 and serve4 ,if not convenient to use oysters1 use egg and butter sauce4 ,garnish with sliced lemons4--,mrs4 ,s4 ,t4 ,boiled ,turkey4 ,prepare the turkey as for roasting4 ,tie it in a cloth or boil rice in the pot with it1 if you wish it to look white4 ,it is improved by boiling a pound or two of salt pork with it4 ,if soup is made of the liquor1 let it stand till next day and skim the fat4 ,season after heating4--,mrs4 ,w4 ,,to ,,steam ,a ,,turkey4 ,rub butter1 pepper and salt inside the turkey after it has been well washed1 fill with oysters1 sew up1 lay in a dish and set in a steamer placed over boiling water4 ,cover closely and steam from two hours to two and a half4 ,take up1 strain the gravy which will be found in the dish4 ,have an oyster sauce ready1 prepared like stewed oysters1 and pour into it this gravy thickened with a little butter and flour4 ,let it come to a boil and whiten with a little boiled cream4 ,pour this over the steamed turkey and send to the table hot4 ,garnish with sliced lemons4--,mrs4 ,s4 ,t4 ,,turkey ,,hash4 ,cut up the meat very fine4 ,stew the bones in a little water1 then stir into this water the meat1 adding a large tablespoonful butter1 a cup of cream1 salt and pepper1 a little chopped parsley1 thyme or celery 7or else a very few celery-seeds74 ,stew all together4--,mrs4 ,r4 ,,devilled ,,turkey4 ,place the legs and wings 7jointed7 on a gridiron4 ,broil slowly4 ,have ready a sauce made of-- #a tablespoonful pepper vinegar4 #a tablespoonful made mustard4 #a tablespoonful celery sauce4 #a tablespoonful acid fruit jelly4 ,a little salt and pepper4 ,lay the broiled turkey on a hot dish4 ,pour the dressing and sift pounded cracker over it4--,mrs4 ,s4 ,t4 ,,potato ,,stuffing ,,for ,,turkeys ,,and ,,other ,,fowls4 ,mash smoothly six good-sized boiled ,irish potatoes4 ,chop a small onion very fine and fry a light brown1 in a frying-pan1 with a dessertspoonful lard4 ,then add the potatoes with salt and pepper1 and a lump of butter as large as a walnut4 ,to this add one well beaten egg1 stirring till perfectly dry4 ,if for geese or ducks1 add a little sifted sage and a small quantity of red pepper4--,mrs4 ,mc,g4 ,,boned ,,turkey4 ,the turkey must be full grown1 moderately fat1 and picked dry4 ,do not remove the entrails4 ,cut off the neck about one inch from the body4 ,take off the wings above the second joint and cut off the legs as usual4 ,with a sharp pointed knife1 split the skin from the end of the neck to the rump4 ,run the knife between the bones and flesh on one side1 till you come to where the wing and leg join the body4 ,twist the wing and raise it1 cracking the joint4 ,separate it from the body4 ,then proceed with the leg in the same way1 on the same side4 ,run the knife between the bones and flesh till you reach the breast bone4 ,repeat this on the other side4 ,take out the craw4 ,carefully run a sharp knife under the rump1 detaching it from the bone without cutting the skin1 as it must come off with the flesh4 ,hold the turkey by the neck and pull the skin carefully down1 until the upper part of the breast bone is uncovered4 ,cut the flesh from the bone on both sides1 till the end of the bone is nearly reached4 ,the turkey must now be laid on the back and held by the neck1 the front of the turkey being toward you4 ,take hold of the skin of the neck with the left hand1 pulling downwards with a knife in the right hand1 separate the skin from the end of the bone4 ,the whole of the turkey is now detached from the carcass4 ,lay it on a table with the skin down4 ,pull the bones from the wings and legs1 first running the knife around so as to leave the flesh4 ,pull out all the tendons of the legs4 ,push them and the wings inside4 ,cut off the ring under the rump4 ,all this must be done slowly and carefully4 ,have ready a half-dozen slices of salt pork1 and a salad made of shoat1 veal or lamb1 chopped and seasoned1 as turkey salad1 with celery1 etc4 ,mix with this salad three or four large ,irish potatoes1 boiled and mashed1 with a spoonful of butter4 ,now lay the turkey on the table1 inside up and the neck from you2 pepper and salt it2 lay three or four slices of pork on it1 then a layer of the salad2 pork again and salad alternately until filled2 draw the two sides together and sew it up1 giving it as near as possible its proper shape4 ,sew it up carefully in a cloth1 place in a kettle of the proper shape1 cover with boiling water1 adding the broken bones1 three pounds fresh lean beef1 parsley1 thyme1 onions and two dozen whole black peppercorns1 with salt to the taste4 ,simmer three hours1 then take it from the water and remove the towel4 ,carefully remove all discolorations and settlings of the water from the turkey4 ,scald a clean cloth1 wrap it up again2 place it on its back1 put a dish over it with a weight on it and set it in a cool place till next day4 ,unwrap and remove the twine with which it was sewed4 ,glaze it with a little meat jelly2 just before the jelly congeals sift over a little cracker browned and pounded2 decorate with meat jelly and serve4 ,directions for preparing meat jelly follow4--,mrs4 ,s4 ,t4 ,,meat ,,jelly ,,for ,,boned ,,turkey4 ,as soon as the water in which the turkey was boiled is cold1 take off all the fat and strain it1 put it in a porcelain-lined kettle2 two ounces gelatine1 three eggs1 with shells1 a wine-glass of sherry1 port or madeira wine2 stir well4 ,add one quart of the strained liquor2 beat rapidly with an egg-beater1 put it on the fire and stir until it boils4 ,simmer ten or fifteen minutes4 ,sprinkle in a pinch of turmeric and strain just as any other jelly4 ,when congealed break it up and place around the turkey4 ,cut some in thick slices and in fanciful shapes with paste cutters4 ,place some of these lozenges over the turkey and border the edges of the dish with them4--,mrs4 ,s4 ,t4 ,,chickens4 ,these1 whether for boiling or roasting1 should have a dressing prepared as for turkeys4 ,six spoonfuls of rice boiled with the chickens will cause them to look white4 ,if the water is cold when they are put in1 they will be less liable to break4 ,they are improved by boiling a little salt pork with them4 ,if not thus boiled1 they will need salt4 ,for broiling1 chickens should be split1 the innards taken out1 and the chickens then washed4 ,broil very slowly till done1 placing the bony side down2 then turn it and brown the other side4 ,forty minutes is the medium time for broiling a chicken4 ,for roast chicken1 boil the gizzard and liver by themselves1 and use the water for gravy4--,mrs4 ,col4 ,w4 ,,roast ,,chicken4 ,chicken should never be cooked the same day it is killed4 ,wash well with cold water1 then pour boiling water over it and into the cavity4 ,rub the latter with salt and pepper1 and fill with a dressing made of bread soaked in water and squeezed out1 a tablespoonful butter1 a little salt1 pepper and parsley4 ,rub the chicken well with butter4 ,sprinkle pepper and salt over it and dredge with flour4 ,lay it into a pan with a slice of pork or bacon and a pint of water4 ,let it simmer slowly two hours1 basting and dredging frequently4 ,turn the chicken so each part may be equally browned4 ,add chopped thyme and parsley to the gravy4 ,some persons think ground ginger a more delicate flavoring for the dressing than pepper4--,mrs4 ,s4 ,t4 ,,to ,,boil ,,chicken4 ,never boil the same day the chicken is killed4 ,soak them overnight in weak salt and water4 ,place in a kettle of water1 with a handful of rice and a little milk to make the chicken white4 ,simmer slowly two or three hours1 removing the scum that rises when the chicken first begins to boil4 ,keep under the water1 with an inverted deep plate4 ,just before taking off the fire1 add salt to the taste4 ,lay on a hot dish near the fire4 ,skim off the fat from the top of the liquor1 strain it and add chopped celery1 parsley and thyme1 drawn butter1 a little pepper and salt1 or1 if preferred1 six hard-boiled eggs chopped fine4--,mrs4 ,s4 ,t4 ,,to ,,steam ,,chicken4 ,soak two hours1 in salt and water1 a fat young pullet4 ,drain and dry4 ,rub in the cavity a little salt and pepper and a large lump of butter4 ,fill with large1 plump oysters1 seasoned with pepper and salt1 and sew up4 ,lay the chicken on a dish or pan1 and set it inside a steamer1 which close and keep over boiling water four hours4 ,when thoroughly done1 lay on a dish and pour over it drawn butter or celery sauce4 ,garnish with curled parsley1 and serve4--,mrs4 ,s4 ,t4 ,,smothered ,,chicken4 ,kill the day before it is smothered4 ,split open the back1 as if to broil4 ,when ready to cook1 wipe dry with a clean towel1 rub well with butter and sprinkle with pepper and salt4 ,put in a pan with a slice of bacon or pork and a pint of water4 ,simmer an hour or more1 basting frequently4 ,when thoroughly done1 place on a hot dish4 ,stir into the gravy remaining on the fire a beaten egg1 mixing it carefully4 ,pour this into the dish1 but not on the chicken4 ,sift over it cracker1 first browned and then pounded4 ,garnish with parsley1 and serve4--,mrs4 ,s4 ,t4 ,,stewed ,,chicken4 ,cut up the chicken as if to fry1 adding the prepared head and feet4 ,soak in weak salt and water4 ,if for dinner1 do this immediately after breakfast4 ,an hour and a half before dinner1 put in a saucepan1 covering well with water4 ,let it simmer slowly for one hour4 ,take it out with a fork and lay in a bowl4 ,add a teacup milk and half a teaspoonful black pepper to the liquor4 ,let it boil up and strain on the chicken4 ,rinse the saucepan and return all to the fire4 ,beat one egg with a tablespoonful of flour and one of milk until quite smooth4 ,mince some parsley1 thyme1 and a very little onion1 and stir all into the saucepan4 ,then put in a tablespoonful of butter4 ,stir around and pour into a dish in which small pieces of toast have been neatly arranged4 ,garnish with curled parsley4--,mrs4 ,s4 ,t4 ,stewed ,chicken4 ,cut up and lay in salt and water4 ,put them in water enough to cover them1 with some slices of middling4 ,let them boil till nearly done4 ,then put in the dumplings1 made like biscuit but rolled thin1 and let them boil till done4 ,roll a piece of butter in flour1 with pepper1 salt1 chopped parsley and celery1 or a little celery-seed4 ,when the gravy is thick enough1 pour in a teacup of cream or milk1 and let it boil up once4 ,take off the fire and serve hot4--,mrs4 ,col4 ,w4 ,,fried ,,chicken4 ,this dish is best when the chicken is killed the same day it is fried4 ,cut off the wings and legs1 cut the breast in two1 and also the back4 ,wash well and throw in weak salt and water1 to extract the blood4 ,let it remain for half an hour or more4 ,take from the water1 drain and dry with a clean towel1 half an hour before dinner4 ,lay on a dish1 sprinkle a little salt over it1 and sift flour thickly first on one side and then on the other1 letting it remain long enough for the flour to stick well4 ,have ready on the frying-pan some hot lard1 in which lay each piece carefully1 not forgetting the liver and gizzard4 ,cover closely and fry till a fine amber color4 ,then turn over each piece and cover well again1 taking care to have the chicken well done1 yet not scorched4 ,take the chicken up and lay in a hot dish near the fire4 ,pour into the gravy a teacup of milk1 a teaspoonful of butter1 a saltspoon of salt1 and one of pepper4 ,let it boil up and pour into the dish1 but not over the chicken4 ,put curled parsley round the edge of the dish and serve4--,mrs4 ,s4 ,t4 ,fried ,chicken4 ,kill the chicken the night before1 if you can1 and lay on ice1 or else kill early in the morning4 ,when ready1 wipe dry1 flour it1 add pepper and salt1 and fry in a little lard4 ,when nearly done1 pour off the lard1 add one-half teacup water1 large spoonful butter1 and some chopped parsley4 ,brown nicely and serve4 ,meal mush fried is nice with the chicken4--,mrs4 ,col4 ,w4 ,,to ,,dress ,,chickens ,,with ,,tomatoes4 ,fry till a light brown4 ,then add some tomatoes1 cut in small pieces1 with the juice4 ,strain the tomatoes from the seed1 season them with salt1 pepper1 a little sugar1 and let them stew4--,mrs4 ,j4 ,b4 ,d4 ,,to ,,fricassee ,,chicken4 ,wash and joint the chicken2 place the pieces in a stew-pan with the skin side down4 ,sprinkle salt and pepper on each piece4 ,add three or four slices of pork1 stew till tender1 take them out and thicken the liquor with flour1 and add a piece of butter the size of a hen's egg4 ,replace the chicken in the pan and let it stew five minutes longer4 ,when it is taken up1 soak in the gravy some pieces of toast1 put them on plates and lay the chicken on the toast1 pouring the gravy over it4 ,to brown the chicken1 stew till tender1 without the pork2 brown the pork1 take that up1 then put in the chicken and fry a light brown4--,mrs4 ,col4 ,w4 ,,to ,,broil ,,chicken4 ,kill the chicken the day before using1 split open in the back1 nicely clean1 and1 if the weather is warm1 slightly sprinkle with salt4 ,if for breakfast1 half an hour before press between the folds of a clean towel till dry1 grease well with fresh butter1 sprinkle with pepper and salt and lay on a gridiron1 over hot coals1 with the inside of the chicken down4 ,let it cook principally from this side1 but turn often till the outside of the chicken is of a bright1 yellow brown4 ,when thoroughly done1 pour over it melted butter1 sprinkle pepper1 and sift pounded or grated cracker4--,mrs4 ,s4 ,t4 ,,chicken ,,pie4 ,cut up the chicken and place in a deep oven with one large spoonful of lard4 ,let it brown a little and add one onion1 parsley1 thyme1 sage and black pepper1 to suit the taste4 ,pour on it a cupful boiling water1 stir well and let it simmer till well cooked4 ,just before taking from the fire1 rub together3 #a cup cream4 #a spoonful butter4 ,yolks of #b hard-boiled eggs4 #a grated nutmeg and other spices to the taste4 ,stir well and pour in a pan lined with a paste4--,mrs4 ,a4 ,c4 ,chicken ,pie4 ,make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard4 ,put the paste in a deep dish1 lining the bottom and side with chicken interspersed with layers of very thin bacon4 ,add some large crumbs1 some pepper1 and a quarter-pound butter4 ,fill the dish with cold water1 and yolks of four or six hard-boiled eggs1 then dredge with flour and put on the top crust4 ,let it bake gradually4 ,it will take two hours to bake4--,mrs4 ,col4 ,w4 ,,chicken ,,pudding4 ,cut up the chicken and stew it a little1 after which lay the pieces in a buttered dish with a few bits of butter1 a little pepper and salt1 and a little of the water in which the chicken was stewed4 ,make a batter of one quart milk1 five eggs1 a little salt4 ,pour this batter over the chicken1 and bake half an hour4--,mrs4 ,a4 ,b4 ,chicken ,pudding4 #aj eggs beaten very light4 #a quart rich milk4 pound melted butter4 ,pepper and salt to the taste4 ,stir in enough flour to make a thin1 good batter4 ,put four young chickens1 nicely prepared and jointed1 in a saucepan1 with some salt and water and a bundle of thyme or parsley4 ,boil till nicely done1 then take up the chickens and put in the batter4 ,put all in a deep dish and bake4 ,serve with gravy in a boat4--,mrs4 ,dr4 ,c4 ,,chicken ,,pudding ,,with ,,potatoes4 ,cut up a young chicken as if to fry1 and parboil it4 ,boil and mash ,irish potatoes4 ,beat up three or four eggs1 add to the potatoes1 and thin with milk4 ,season with butter1 pepper and salt1 stir in the chicken1 and bake it4 ,boiled rice is a good substitute for potatoes4--,mrs4 ,e4 ,w4 ,n4 ,b4--,most of the recipes given for turkey apply to pea-fowl1 and most of those given for chicken may be used for guinea fowl4--,mrs4 ,s4 ,t4 ,,to ,,roast ,,goose4 ,a goose must never be eaten the same day it is killed4 ,if the weather is cold1 it should be kept a week before using4 ,before cooking let it lie several hours in weak salt and water1 to remove the strong taste4 ,then plunge it in boiling water1 for five minutes1 if old4 ,fill the goose with a dressing made of3 ,mealy ,irish potatoes1 boiled and mashed fine4 ,a small lump of butter4 ,a little salt or fresh pork chopped fine4 ,a little minced onion4 ,parsley1 thyme1 and a pinch of chopped or powdered sage4 ,grease with sweet lard or butter4 ,lay in a pan with the giblets1 neck1 etc4 ,pour in two teacups of boiling water1 set in a hot oven1 and baste frequently4 ,turn so that every part may be equally browned4 ,serve with gravy or onion sauce4 ,the above recipe will answer equally as well for duck4--,mrs4 ,s4 ,t4 ,,devilled ,,goose4 ,plunge the goose into a pot of boiling water and let it remain half an hour4 ,fill with a stuffing made of3 ,mashed ,irish potatoes1 a heaping tablespoonful butter1 minced onions1 sage1 parsley and thyme1 half a teaspoonful black pepper4 ,place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled4 ,mix two tablespoonfuls pepper vinegar1 celery vinegar1 made mustard1 and one of acid fruit jelly4 ,butter the breast of the goose and pour this mixture over it1 adding salt and pepper to the taste4 ,place in a hot oven1 dredge with flour and baste frequently till done2 when serve with its own gravy4 ,this receipt will answer equally as well for wild goose4--,mrs4 ,s4 ,t4 ,,to ,,prepare ,,young ,,ducks4 ,kill and hang to drain4 ,plunge1 one at a time1 in boiling water1 then immediately in cold water1 which makes them easier to pick4 ,kill some days before using1 or if obliged to use them the same day as killed1 they are better roasted4--,mrs4 ,r4 ,,to ,,stew ,,ducks4 ,truss the ducks and stuff them with bread1 butter1 and onion4 ,flour them and brown them in lard4 ,have prepared slips of bacon1 giblets1 onion1 water1 pepper1 salt1 and a little clove or mace1 if you like4 ,put in the ducks and let them stew gently but constantly for two hours4 ,then add the juice of green grapes or of a lemon1 or else a little lemon pickle4 ,flour the ducks each time you turn them1 and thicken with butter rolled in flour4--,mrs4 ,col4 ,w4 ,,salads4 ,in making salads1 be careful to add the vinegar last4 ,where oil cannot be obtained1 fresh butter1 drawn or melted1 is an excellent substitute and is indeed preferred to oil by some persons1 epicureans to the contrary notwithstanding4 ,always use good cider vinegar in making salads1 as chemical vinegar is sometimes very unwholesome4 ,much depends on the rotation in which you mix the ingredients for a salad1 so ,i would call particular attention to the directions given on this point on the subsequent pages4 ,,oyster ,,salad4 gallon fresh oysters4 ,the yolks of four hard-boiled eggs4 #a raw egg1 well whipped4 #b large spoonfuls salad oil or melted butter4 #b teaspoonfuls salt4 #b teaspoonfuls black pepper4 #b teaspoonfuls made mustard4 #a teacup good vinegar4 #b good sized pickled cucumbers1 cut up fine4 ,nearly as much celery as oysters1 cut up into small dice4 ,drain the liquor from the oysters and throw them into some hot vinegar on the fire2 let them remain until they are plump1 not cooked4 ,then put them at once into clear cold water2 this gives them a nice plump look and they will not then shrink and look small4 ,drain the water from them and set them away in a cool place1 and prepare your dressing4 ,mash the yolks as fine as you can and rub into it the salt1 pepper1 and mustard1 then rub the oil in1 a few drops at a time4 ,when it is all smooth1 add the beaten egg1 and then the vinegar1 a spoonful at a time4 ,set aside4 ,mix oysters1 celery1 and pickle1 tossing up well with a silver fork4 ,sprinkle in salt to your taste4 ,then pour dressing over all4--,mrs4 ,e4 ,p4 ,g4 ,,salmon ,,and ,,lobster ,,salad4 ,if the salmon salad is made of the fish preserved in cans1 drain it from the oil and mince the meat fine4 ,cut up one third as much lettuce or celery4 ,for one box of salmon1 boil four eggs hard2 lay them in cold water a few minutes1 shell and separate the whites from the yolks2 lay the whites aside4 ,mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or cream4 ,the oil makes the smoothest and best paste4 ,dissolve in one teacup vinegar1 #a tablespoonful sugar4 #a teaspoonful salt4 #b or more teaspoonfuls fine mustard4 ,pepper to the taste4 ,mix this with the paste and toss lightly over the meat with a silver fork4 ,ornament the dish in which it is served with the green leaves of the celery1 or with curled parsley and the whites of eggs cut in rings4 ,lobster salad is prepared in the same way4 ,take the nicest parts of the lobster4--,mrs4 ,c4 ,c4 ,,lobster ,,salad4 ,chop up one can of lobsters2 cut in small pieces as much celery4 ,then cream with one teacup butter1 one tablespoonful mustard1 one tablespoonful sugar1 one teaspoonful salt1 and yolks of four hard-boiled eggs1 rubbed smooth2 stir in five tablespoonfuls pepper vinegar 7simply pepper steeped in vinegar and sweetened with a little sugar71 and pour the mixture over the lobster and celery4--,mrs4 ,s4 ,t4 ,,fish ,,salad4 ,boil four flounders1 or any medium sized fish2 when done1 take off the skin and pick out the bones1 then shred very fine4 ,add pepper and salt1 one tablespoonful mixed mustard1 a half cup vinegar1 and half a pound butter1 and mix all well with the fish4 ,put into shallow pans1 set in the oven and bake ten minutes4 ,when cold put over it a little ,worcestershire sauce1 and sherry wine4--,miss ,f4 ,n4 ,,terrapin ,,salad4 ,boil them until the shells will come off easily and the nails pull out2 then cut into small pieces and carefully remove the sand-bag and gall4 ,to three good sized terrapins1 take six hard-boiled eggs2 remove the yolks and rub into a powder with half a pound sweet butter4 ,when creamy and light1 add one teaspoonful flour4 ,put this with the meat into a saucepan2 season with cayenne pepper and salt1 and let it boil for one or two minutes4 ,just before taking from the fire1 add wine to taste1 and if desired1 a little mace4 ,be careful to remove the skin from the legs4--,mrs4 ,a4 ,m4 ,d4 ,,turkey ,,salad4 ,mince the turkey very fine4 ,have ready the following mixture1 for a large company4 ,twelve or fourteen eggs boiled hard2 mash the yolks smooth with one spoonful water2 add to it pepper1 salt1 and mustard to the taste4 ,two teaspoonfuls celery-seed1 one teacup of fresh melted butter or fine olive oil1 and pour in strong vinegar to the taste4 ,mix the turkey and celery1 and pour over the mixture just before eating4--,mrs4 ,f4 ,c4 ,w4 ,turkey ,salad4 ,remove the skin and fat from a turkey2 mince the meat fine4 ,mince #b or #c slices lean ham4 #b or #c bunches celery4 #c or #d apples4 #c or #d cucumber pickles2 mix well together4 ,prepare a dressing of the yolks of four eggs1 rubbed in a little thick cream4 #d tablespoonfuls butter4 #b teaspoonfuls black pepper4 #b teaspoonfuls salt4 #b teaspoonfuls of mustard4 ,vinegar to the taste4 --,mrs4 ,dr4 ,s4 ,turkey ,salad4 ,boil two turkeys till well done1 pick out all the bones1 skin and fat1 and cut up the balance in small pieces4 ,boil one dozen eggs hard1 let them cool1 then separate the yolks and whites1 mash the yolks fine1 chop the whites very fine and set them to one side4 ,have a large flat dish1 in which put four large spoonfuls mixed mustard2 pour in a little oil1 and with a fork rub it in till smooth1 then a little vinegar1 in which has been melted two full tablespoonfuls of salt1 then oil1 and alternately put in oil and vinegar1 each time rubbing it in till well mixed4 ,when you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter1 add one heaping teaspoonful cayenne pepper1 three teaspoonfuls celery-seed rubbed fine in a mortar1 and one large mango cut fine1 put in stuffing and all4 ,have ready as much celery as you have fowl1 cut fine1 mix meat and celery carefully together1 and pour the dressing over all4--,mrs4 ,e4 ,i4 ,,chicken ,,salad4 ,one large chicken boiled2 when cold remove the skin and chop into a dish1 over which throw a towel slightly dipped in cold water to keep the meat moist4 ,when the celery is cut1 put between clean cloths to dry4 ,take one tablespoonful best mustard1 the yolk of one raw egg1 which drop into a dish large enough to hold all the dressing2 beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar4 ,when well mixed add three-eighths bottle of oil1 a drop at a time1 always stirring the same way4 ,rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar4 ,pour this mixture to the mustard1 oil1 etc41 stirring together as lightly as possible4 ,add to the chicken one pint chopped celery1 a little yellow pickle1 and half a loaf of stale bread crumbs1 and the oil taken from the water in which the chicken has boiled4 ,salt and pepper to taste4 ,pour on the dressing just before serving4 ,if the salad is kept too cool the dressing will curdle4--,mrs4 ,e4 ,chicken ,salad4 ,the meat of #b boiled fowls chopped very fine4 #b or #c heads of cabbage cut fine4 #a cup olive oil4 pint vinegar4 ,yolks of #i hard-boiled eggs4 #a gill made mustard4 #a small teaspoonful black pepper4 #a small teaspoonful salt4 ,mix smoothly with the oil and then add the vinegar4--,miss ,n4 ,chicken ,salad for ,thirty-five ,people4 ,yolks of #d eggs beaten lightly4 box of mixed mustard1 and salt to the taste4 ,add slowly1 beating all the time1 one large sized bottle of best salad oil4 ,lastly1 add two-thirds teacup of vinegar4--,mrs4 ,c4 ,c4 ,mc,p4 ,chicken ,salad4 #a head cabbage4 #b heads celery4 #b chickens finely minced4 #aj eggs4 #c small cucumber pickles4 #a tablespoonful mustard4 ,a little cayenne pepper4 cup butter2 cup cream4 #a onion4 #a teaspoonful sugar4 ,boil the eggs hard1 mash the yolks1 put in the seasoning with a little vinegar4 ,chop up the whites of the eggs1 the pickle1 chicken1 cabbage and celery--then mix4 ,if liked1 add a little olive oil4--,mrs4 ,o4 ,b4 ,chicken ,salad4 ,boil a chicken2 while warm1 mince it1 taking out the bones4 ,put it in a stewpan with boiling water4 ,then stir together until smooth1 one quarter of a pound butter1 one teaspoonful flour and yolk of one raw egg2 all of which add to the chicken one half at a time1 stirring all well together4 ,season with salt and pepper4 ,let it simmer ten minutes2 then add half a gill of ,madeira wine1 and send to the table while hot4--,mrs4 ,p4 ,,celery ,,salad4 #b boiled eggs4 #a raw egg4 #b tablespoonfuls melted butter1 or #a of oil4 #a tablespoonful sugar4 #a teaspoonful mustard4 teaspoonful salt4 teaspoonful pepper4 teacup vinegar4 ,rub the yolks of eggs smooth1 then add the oil1 mustard1 etc41 the vinegar last4 ,cut the celery into pieces half an inch long4 ,set all in a cool place4 ,just before serving sprinkle over a little salt and black pepper1 then pour over the dressing4 ,if you have any cold fowl1 chicken1 or turkey left from dinner1 chop it up and mix it with some of the above--equal proportions of both--and it will make a delicious salad2 or a few oysters left in the tureen will be a great addition to the celery salad4--,mrs4 ,s4 ,t4 ,,tomato ,,salad4 #h large tomatoes4 #a tablespoonful made mustard4 #a tablespoonful salad oil4 #b tablespoonfuls white sugar4 #d hard-boiled eggs4 #a raw egg beaten4 #b teaspoonfuls salt4 #a saltspoon nearly full cayenne pepper4 teacup vinegar4 ,first rub the yolks of eggs smooth1 adding mustard1 oil1 sugar1 salt1 pepper and beaten raw egg--then the vinegar4 ,the tomatoes should be peeled and sliced and set in the refrigerator--the dressing also4 ,just before serving1 cover the tomatoes with ice broken up2 sprinkle over a little salt and pour over the dressing4--,mrs4 ,s4 ,t4 ,a ,,salad ,,of ,,turnips4 ,scrape six common sized turnips4 ,add #b cups of sugar4 #a or more cups vinegar4 ,mustard1 celery-seed1 and pepper to taste4--,mrs4 ,g4 ,a4 ,b4 ,,potato ,,salad4 ,boil your potatoes very carefully2 or1 rather1 steam them until very dry and mealy2 cut in slices and prepare a dressing of egg1 onion1 mustard1 oil1 pepper1 salt1 and vinegar1 and pour over them4--,w4 ,s4 ,s4 ,,veal ,,and ,,potato ,,salad4 ,take equal proportions of cold veal and boiled ,irish potatoes4 ,shred the veal and cut up the potatoes4 ,season with a little butter or oil1 vinegar1 salt1 pepper1 celery1 and mustard4--,mrs4 ,r4 ,,irish ,,potato ,,salad4 ,cut ten or twelve cold boiled potatoes into small pieces4 ,put into a salad bowl with-- #d tablespoonfuls vinegar4 #d tablespoonfuls best salad oil4 #a teaspoonful minced parsley4 ,pepper and salt to taste4 ,stir all well that they may be thoroughly mixed2 it should be made several hours before putting on the table4 ,throw in bits of pickle1 cold fowl1 a garnish of grated cracker1 and hard-boiled eggs4--,mrs4 ,c4 ,v4 ,mc,g41 ,alabama4 ,,potato ,,salad4 ,to one quart potatoes mashed fine and rubbed through a colander3 #a tablespoonful fresh butter4 #a teaspoonful salt4 #a teacupful rich milk4 ,cream all together and beat until light4 ,rub the yolks of three hard-boiled eggs with-- #b teaspoonfuls mustard4 #b teaspoonfuls sugar4 #a teaspoonful pepper4 #a teaspoonful salt4 ,enough pepper vinegar to moisten4 ,then chop the whites of the eggs very fine and mix in4 ,put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots4 ,another layer of potatoes1 then the dressing1 and so on1 putting the dressing on top4 ,garnish with curled parsley1 and serve4--,mrs4 ,s4 ,t4 ,,lettuce ,,salad4 ,take two large lettuces1 after removing the outer leaves and rinsing the rest in cold water1 cut lengthwise in four or six pieces1 rub into a bowl and sprinkle over them-- #a teaspoonful salt4 teaspoonful pepper4 #c ounces salad oil4 #b ounces ,english1 or #a ounce ,french vinegar4 ,stir the salad lightly in the bowl until well mixed4 ,tarragon and chevies1 or a little water or mustard cress4--,mrs4 ,r4 ,,slaw4 ,chop fine one head of cabbage put in a pan4 #a cup cream4 #a teaspoonful mustard4 #a teaspoonful salt4 #a tablespoonful butter4 #a tablespoonful sugar4 ,and yolk of one egg1 beaten light4 ,when boiled add one-half cup of strong vinegar2 stir well and pour over the cabbage4--,mrs4 ,e4 ,t4 ,,cold ,,slaw4 ,wash well and shred fine1 a firm white cabbage4 ,boil one teacup vinegar4 ,one tablespoonful butter in a little flour1 stir this in the vinegar4 ,beat the yolks of four eggs till light and stir also in the mixture1 just before taking from the fire4 ,add mustard1 pepper1 and salt1 to the butter and flour1 before putting in the vinegar4 ,pour all1 when hot1 over the cabbage and set away to cool4--,mrs4 ,m4 ,c4 ,cold ,slaw4 ,wash your cabbage and lay in cold water some hours4 ,have a seasoning of egg1 mustard1 oil1 pepper1 salt1 celery-seed1 and vinegar1 and pour over it4 ,in winter the slaw will keep a day or two4--,mrs4 ,w4 ,,lettuce ,,dressed4 ,take well headed lettuce1 chop it fine and pour over a dressing made of salt and pepper1 mustard1 hard-boiled egg1 and olive oil4 ,cream the yolk of the egg and mustard together with a little oil1 until quite smooth4 ,add vinegar if desired4--,mrs4 ,r4 ,lettuce ,dressed4 ,lettuce chopped fine4 cup vinegar4 cup ice-water4 #a tablespoonful white sugar4 #a teaspoonful salt4 #a saltspoonful cayenne4 #b hard-boiled eggs1 chopped4 #a onion chopped4 #a tablespoonful made mustard4 #a tablespoonful of olive oil4--,mrs4 ,s4 ,t4 ,,sauces4 ,,sauce ,,for ,,salad ,,or ,,fish4 ,yolks of two hard-boiled eggs1 mashed well with mixed mustard1 pepper1 salt1 three tablespoonfuls salad oil1 three of vinegar and one of tomato catsup4--,mrs4 ,j4 ,h4 ,f4 ,,fish ,,sauce4 ,six hard-boiled eggs1 chopped and stirred into two cups of drawn butter4 ,let it simmer1 then add one tablespoonful of pepper-sauce1 two tablespoonfuls minced parsley1 a little thyme1 and salt to the taste4 ,pour over the fish and slice a lemon over all4--,mrs4 ,s4 ,t4 ,,sauce ,,for ,,fish4 ,yolks of three eggs1 one tablespoonful vinegar1 half a tablespoonful fresh butter1 a little salt4 ,to be stirred over a slow fire till it thickens1 it must only be warm or it will curdle and spoil4--,mrs4 ,s4 ,,sauce ,,for ,,cod',s ,,head4 ,take a lobster1 stick a skewer through the tail1 to keep the water out2 throw a handful of salt in the water4 ,when it boils put in the lobster and boil half an hour2 pick off the spawns1 if any1 and pound them very fine in a marble mortar and put them in one-half pound drawn butter4 ,take the meat out of the lobster1 pull it in bits and put it in your butter2 add3 #a spoonful walnut catsup4 #a slice of lemon4 #a or #b slices horseradish4 ,a little pounded mace4 ,salt and cayenne pepper4 ,boil them one minute2 then take out the lemon and horseradish1 and serve it up in the sauce-boat4--,mrs4 ,r4 ,,dutch ,,sauce ,,for ,,fish4 teaspoonful flour4 #b ounces butter4 #d tablespoonfuls vinegar4 ,yolks of two eggs4 ,juice of half a lemon4 ,salt to the taste4 ,put all the ingredients1 except the lemon juice1 into a stewpan2 set it over the fire and keep constantly stirring4 ,when it is sufficiently thick1 take it off1 as it should not boil4 ,if1 however1 it happens to curdle1 strain the sauce through a taminy1 add the lemon juice1 and serve4 ,tarragon vinegar may be used instead of plain1 and by many is considered far preferable4--,mrs4 ,c4 ,,ma,,tre ,d',h,,te ,,sauce4 ,it is nothing more than butter-sauce made thus3 ,add to one teacup drawn butter1 the juice of one-half lemon4 #b teaspoonfuls chopped parsley4 ,a little minced onion and thyme4 ,cayenne pepper and salt to taste4 ,beat with an egg-whip while simmering4 ,good for almost any dish of fish or meat4--,mrs4 ,s4 ,t4 ,,fish ,,sauce4 #c tablespoonfuls butter4 #a wineglassful vinegar4 #b wineglassfuls tomato or mushroom catsup4 ,pepper1 salt1 and mustard to the taste4 ,stew till well mixed4--,mrs4 ,j4 ,d4 ,,anchovy ,,sauce4 ,soak eight anchovies in cold water1 for several hours2 cut up and stew in a very little water for twenty minutes2 strain into one teacup drawn butter4 ,pour all in a saucepan and set it on the fire4 ,beat it up until it comes to a boil2 pour into a sauce tureen4 ,add a little cayenne pepper2 one squeeze of lemon4--,mrs4 ,s4 ,t4 ,,horseradish ,,sauce4 ,grate one teacupful horseradish4 #a tablespoonful ground mustard4 #a tablespoonful sugar4 #d tablespoonfuls vinegar1 or olive oil if preferred4 ,pepper and salt4 #a teaspoonful turmeric4--,mrs4 ,j4 ,h4 ,t4 ,celery sauce is good made in the same way1 by adding butter instead of oil1 and celery instead of horseradish4--,mrs4 ,p4 ,w4 ,,mushroom ,,sauce1 ,,for ,,fried ,,or ,,broiled ,,fish4 ,get fine-grown fresh gathered mushrooms2 break them up and sprinkle salt over them4 ,let them lie for the juice to run out1 stirring them often4 ,when the juice has been extracted1 strain it1 boil well with a little ginger and pepper4 ,do not season much1 as it is the mushroom flavor to be desired4 ,you can add seasoning as required2 all necessary to keep it is enough salt and pepper4 ,this makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle4--,mrs4 ,c4 ,c4 ,,pepper ,,vinegar4 ,fill a quart bottle with small peppers1 either green or ripe2 put in two tablespoonfuls sugar1 and fill with good cider vinegar4 ,invaluable in seasoning sauces1 and good to eat with fish or meat4 ,if small peppers cannot be obtained1 cut up large pods instead4--,mrs4 ,s4 ,t4 ,,tomato ,,sauce4 ,scald and peel six large ripe tomatoes2 chop them up and stew slowly4 ,cream one tablespoonful butter1 one tablespoonful sugar1 one tablespoonful flour1 together4 ,when the tomatoes are thoroughly done1 and reduced to a fine pulp1 add pepper and salt4 ,stir the butter1 sugar1 and flour in4 ,let boil up and serve4--,mrs4 ,s4 ,t4 ,,mushroom ,,sauce4 ,roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour2 stir in two tablespoonfuls warm water2 let it simmer4 ,pour in one teacup cream1 and stir2 throw in one pint young mushrooms1 washed1 picked1 and skinned2 add pepper1 salt1 another small piece of butter4 ,let it boil up once1 shaking the pan well1 and serve4--,mrs4 ,s4 ,t4 ,,onion ,,sauce4 ,boil four or five large white onions in salt and water2 change the water1 then drain them4 ,chop fine and boil with one teacup new milk1 salt1 pepper1 and one tablespoonful pepper sauce4 ,add drawn butter and serve4--,mrs4 ,s4 ,t4 ,,nasturtium ,,sauce4 ,this is made by stirring into one teacup drawn butter1 three tablespoonfuls pickled nasturtiums1 adding a little salt and pepper4 ,simmer gently and serve4--,mrs4 ,s4 ,t4 ,,apple ,,sauce4 ,pare and slice some tart apples2 stew until tender in a very little water1 then reduce to a smooth pulp4 ,stir in sugar and butter to the taste1 a squeeze of lemon juice1 and a little nutmeg4--,mrs4 ,s4 ,t4 ,,mint ,,sauce4 #c tablespoonfuls vinegar4 #b tablespoonfuls mint4 #a tablespoonful powdered sugar4 #a saltspoonful salt4 ,mix ten minutes before using4--,mrs4 ,s4 ,t4 ,sauces especially suitable for ,fowls1 though they may be used for any kind of ,meats4 ,,white ,,sauce ,,for ,,fowls4 ,take the neck1 gizzard1 liver1 and feet of fowls1 with a piece of mutton or veal1 if you have any1 and boil in one quart water with a few whole peppers1 and salt1 till reduced to one pint2 then thicken with a quarter pound butter mixed with flour and boil it five or six minutes4 ,mix the yolks of two eggs with one teacup good cream2 put it in the saucepan1 shaking over the fire till done4--,mrs4 ,dr4 ,s4 ,,sauce ,,for ,,boiled ,,poultry4 ,one stick of white1 blanched celery1 chopped very small2 put it in a saucepan with one quart milk and a few black peppercorns2 let it boil gently1 till reduced to one pint4 ,keep stirring the celery up with the milk until it is in a pulp4 ,thicken the whole with the yolk of one fresh egg well beaten1 and half a teacup of fresh cream4--,mrs4 ,s4 ,,celery ,,sauce4 ,chop celery into pieces half an inch long1 enough to fill one pint measure1 and stew in a small quantity of water till tender4 ,add one tablespoonful pepper vinegar1 a little salt and pepper2 pour in one teacup cream or milk1 then add a sufficient quantity of drawn butter4--,mrs4 ,s4 ,t4 ,,egg ,,sauce4 ,cut up six hard-boiled eggs1 with salt and pepper to taste4 ,stir in a sufficient quantity of drawn butter1 adding1 just as you serve1 minced onion1 parsley1 and thyme4--,mrs4 ,s4 ,t4 ,,asparagus ,,sauce4 ,parboil one bunch of asparagus1 first scraping4 ,when nearly done1 drain and cut in small pieces4 ,stew in a teacup of milk1 with pepper and salt4 ,when done pour into drawn butter1 and serve4--,mrs4 ,s4 ,t4 ,,oyster ,,sauce4 ,scald one pint large fresh oysters1 just enough to plump them2 adding one tablespoonful pepper vinegar1 a little black pepper and salt4 ,pour into a sufficient quantity of drawn butter and serve4--,mrs4 ,s4 ,t4 ,,drawn ,,butter4 ,take one-quarter pound of best fresh butter1 cut it up and mix with it two teaspoonfuls flour2 when thoroughly mixed1 put it into a saucepan and add to it four tablespoonfuls cold water4 ,cover the pan and set it in a kettle of boiling water1 shake it round continually1 always moving it the same way4 ,when the butter is entirely melted and begins to simmer1 then let it rest until it boils up4 ,in melting butter for pudding1 some substitute milk for water4--,mrs4 ,dr4 ,s4 ,drawn ,butter4 ,cream together one-quarter pound fresh butter1 with two heaping teaspoonfuls sifted flour2 add to this six teaspoonfuls water4 ,put it in a small tin saucepan and set it in a vessel of boiling water1 until it begins to simmer1 shaking it often4--,mrs4 ,s4 ,t4 ,drawn ,butter4 ,rub a piece of butter in a little flour1 add two or three tablespoonfuls boiling water4 ,shake continually over the fire without letting it boil1 till it thickens4--,mrs4 ,p4 ,w4 ,,cranberry ,,sauce4 ,stew two quarts cranberries2 putting only water enough to keep from sticking to the bottom of kettle4 ,keep covered until nearly done1 then stir in one quart white sugar1 and boil until thick4 ,the color is finer when the sugar is added just before the sauce is done4--,mrs4 ,s4 ,t4 ,,mushroom ,,sauce4 ,wash and pick one pint young mushrooms1 rub them with salt to take off the tender skin4 ,put them in a saucepan with a little salt1 nutmeg1 one blade of mace1 one pint cream1 lump of butter rubbed in flour4 ,boil them up and stir till done1 then pour it round the chickens4 ,garnish with lemon4--,mrs4 ,c4 ,c4 ,,salad ,,dressings4 ,take the yolk of one raw egg2 add to that one-half tablespoonful of either dry or thickly mixed mustard1 salt and pepper to your taste4 ,when well mixed together1 add sweet oil in very small quantities1 at a time1 stirring briskly until it is very thick4 ,then add a little vinegar1 but not sufficient to make the dressing thin4 ,these are the proportions for the yolk of one raw egg1 sufficient for four people4 ,the quantity of eggs1 mustard1 etc41 must be increased in proportion to the quantity of dressing needed4--,mrs4 ,mc,k4 ,,salad ,,dressing4 ,beat two eggs4 ,add butter size of half an egg4 teaspoonful mustard rubbed smooth in a little water4 #d tablespoonfuls vinegar4 teacupful boiling water4 ,set it in a bowl on top of the tea-kettle and stir until as thick as cream4--,mrs4 ,w4 ,h4 ,m4 ,,dressing4 ,to one tumblerful vinegar1 warmed in a stewpan1 add four beaten eggs2 stir for a few minutes till cooked like boiled custard4 ,then throw in3 ,a teaspoonful of salt4 #a teaspoonful of sugar4 #a teaspoonful of mustard4 #a teaspoonful of pepper4 ,a lump of butter size of half an egg1 instead of oil4 ,stir well and pour out4 ,will keep for weeks4 ,good for chicken salad4--,mrs4 ,w4 ,,dressing ,,for ,,salad4 ,turkey is more economical and better for salad than chicken4 ,to one turkey1 weighing about nine pounds1 allow nine eggs3 #g hard-boiled eggs4 #b raw eggs1 yolks and whites beaten separately4 ,to each egg allow #b tablespoonfuls salad oil1 perfectly pure and sweet4 #a saltspoonful salt4 #a saltspoonful made mustard4 #b saltspoonfuls cayenne pepper to the whole amount4 ,celery to the taste4 ,lettuce leaves1 if in season1 using only the heart4 ,the juice of #b lemons4 ,this will last a week4--,mrs4 ,a4 ,m4 ,d4 ,,dressing ,,for ,,chicken ,,salad4 ,to four chickens1 the yolks of twelve eggs mashed very smooth with3 #a raw egg beaten light4 teacup of mustard4 teaspoonful red pepper4 #a teacup salad oil4 #a cup of vinegar4 #a quart of cut celery4 ,salt to the taste4--,mrs4 ,j4 ,w4 ,,lettuce ,,dressing4 #a raw egg4 #a tablespoonful sugar4 #a teaspoonful salt4 teaspoonful mustard4 ,a little cayenne pepper 7never use black pepper on lettuce74 #b tablespoonfuls best olive oil4 #a tablespoonful vinegar4--,miss ,r4 ,s4 ,,dressing ,,for ,,cabbage4 ,the yolk of an egg4 #a teaspoonful salt4 #a teaspoonful mustard4 #b teaspoonfuls sugar1 mashed smooth4 #a cup of cream4 ,vinegar to your taste4--,mrs4 ,e4 ,c4 ,g4 ,,sana ,,mayonnaise4 ,the yolks 7raw7 of two eggs4 ,stir in oil1 a drop at a time1 until it begins to thicken1 and then pour it in slowly still1 but in greater quantities1 stirring continually4 ,add cayenne pepper1 salt1 and vinegar to the taste4 ,if mustard is liked in the sauce1 it must be mixed with the yolks of the eggs before dropping the oil4 ,this sauce should be nearly as thick as soft butter4 ,it makes a delicious dressing for lettuce1 celery1 cold poultry or game2 and also for cold boiled fish or pickled salmon4 ,if used with the latter1 the salmon should be placed in the centre of the dish and covered thickly with sauce4 ,boiled chestnuts1 peeled1 small pickled onions1 sliced cucumbers1 lettuce1 etc41 are a great addition1 and should be used to dress or garnish the dish1 but not be mixed with the salmon4--,mrs4 ,e4 ,p41 ,cin4 ,,salad ,,for ,,slaw4 #c eggs well beaten4 ,nearly a cup of sugar4 #a tablespoonful butter4 #a tablespoonful mustard4 ,pepper and salt to your taste4 ,tumbler of milk4 ,tumbler of vinegar4 ,stir well over the fire until as thick as custard4 ,let it cool and pour over cabbage4--,mrs4 ,r4 ,a4 ,,dressing ,,for ,,cold ,,slaw4 #a cup of vinegar4 #b eggs well beaten4 #a teaspoonful salt4 #a teaspoonful mustard4 #a tablespoonful sugar4 #a tablespoonful butter4 ,a little black pepper4 ,mix together the butter1 salt1 pepper1 sugar1 mustard2 add the eggs last4 ,have the vinegar boiling and pour it on1 stirring all the time4 ,then pour it back in the saucepan and boil a few minutes4 ,pour on the slaw when cold4--,miss ,n4 ,,lettuce ,,dressing4 ,yolks of #d eggs4 #a teacup milk4 #a teacup vinegar4 #d tablespoonfuls oil or melted butter4 ,after mixing all well together1 except the vinegar1 let it come to a boil4 ,when cold1 beat well1 add the vinegar1 salt1 pepper1 and made mustard to suit the taste4 ,keep corked in a bottle4--,mrs4 ,a4 ,m4 ,d4 ,,salad ,,dressing4 ,put one tumbler vinegar1 and one lump butter1 size of an egg1 on to boil4 ,beat up the yolks of three or four eggs1 and pour the boiling vinegar over them1 stirring all the time2 return it to the fire and continue to stir1 until it thickens like custard4 ,when it is perfectly cold add one tumblerful cream1 into which has been mixed one tablespoonful salt1 one tablespoonful mustard1 two spoonfuls sugar1 and one spoonful bruised celery-seed4 ,bottle the dressing and it will keep for a month4--,mrs4 ,p4 ,,celery ,,dressing4 #b tablespoonfuls butter4 #b beaten eggs4 #a teaspoonful salt4 #a teaspoonful mixed mustard4 #a cup vinegar4 #a cup fresh milk or cream4 ,boil and use cold4--,mrs4 ,i4 ,d4 ,,to ,,dress ,,celery4 ,beat light the yolk of one egg2 add3 #b tablespoonfuls cream4 #a tablespoonful white sugar4 #c tablespoonfuls vinegar4 #a teaspoonful olive oil4 #a teaspoonful mustard4 #a teaspoonful salt4--,mrs4 ,dr4 ,s4 ,,brunswick ,,stews1 ,,gumbo1 ,,and ,,side ,,dishes4 ,,brunswick ,,stew4 ,a twenty-five cent shank of beef4 ,a five-cent loaf of bread--square loaf1 as it has more crumb1 and the crust is not used4 #a quart potatoes cooked and mashed4 #a quart cooked butter-beans4 #a quart raw corn4 #a quart raw tomatoes peeled and chopped4 ,if served at two o'clock1 put on the shank as for soup1 at the earliest possible hour2 then about twelve o'clock take the shank out of the soup and shred and cut all of the meat as fine as you can1 carefully taking out bone and gristle1 and then return it to the soup-pot and add all of the vegetables2 the bread and two slices of middling are an improvement to it4 ,season with salt and pepper to the taste2 and when ready to serve1 drop into the tureen two or three tablespoonfuls butter4 ,this makes a tureen and about a vegetable-dish full4--,mrs4 ,r4 ,p4 ,brunswick ,stew4 ,about four hours before dinner1 put on two or three slices of bacon1 two squirrels or chickens1 one onion sliced1 in one gallon water4 ,stew some time1 then add one quart peeled tomatoes1 two ears of grated corn1 three ,irish potatoes sliced1 and one handful butter-beans1 and part pod of red pepper4 ,stew altogether about one hour1 till you can take out the bones4 ,when done1 put in one spoonful bread crumbs and one large spoonful butter4--,mrs4 ,m4 ,m4 ,d4 ,brunswick ,stew4 ,take one chicken or two squirrels1 cut them up and put one-half gallon water to them4 ,let it stew until the bones can be removed4 ,add one-half dozen large tomatoes1 one-half pint butter-beans1 and corn cut from half a dozen ears1 salt1 pepper1 and butter as seasoning4--,mrs4 ,i4 ,h4 ,brunswick ,stew4 ,take two chickens or three or four squirrels1 let them boil in water4 ,cook one pint butter-beans1 and one quart tomatoes2 cook with the meat4 ,when done1 add one dozen ears corn1 one dozen large tomatoes1 and one pound butter4 ,take out the chicken1 cut it into small pieces and put back2 cook until it is well done and thick enough to be eaten with a fork4 ,season with pepper and salt4--,mrs4 ,r4 ,,gumbo4 ,put one tablespoonful lard into a pan4 ,slice two onions and fry them in it a few minutes4 ,have ready a chicken cut up1 and fry it in the lard till it slightly browns1 also one or two slices of bacon or pork1 and three or four bunches parsley cut up4 ,have a heaping plateful of ochra cut up2 put that in the pan and let it wilt a few minutes 7you must stir it71 then add three or four tomatoes cut up4 ,then put the whole into a stewpan1 pour hot water to it1 not quite as much as for soup4 ,let it boil until quite thick4 ,season with pepper and salt1 also red or green pod pepper4 ,it must be dished like soup and eaten with rice2 the rice to be boiled dry and served in a vegetable dish2 put one or two spoonfuls in a plate and pour the gumbo over it4--,mrs4 ,g4 ,gumbo4 ,cut up two chickens1 fry slightly with a little onion1 and a few slices pickled pork4 ,put in three or four quarts boiling water1 together with pepper and salt1 eighteen okras1 one-half peck cut up tomatoes4 ,stew one hour and a half4--,mrs4 ,d4 ,r4 ,gumbo4 ,take one chicken1 frying size1 cut up in hot lard2 add one quart ochra chopped fine1 and one good sized onion chopped fine1 when the chicken begins to brown1 stirring all the time until it ceases to rope and is a nice brown4 ,then put it into a deep vessel and pour on enough boiling water to make soup for ten or twelve persons1 adding two or three tomatoes1 skinned and sliced1 two ears of tender corn1 salt1 and black and red pepper to the taste4 ,let the whole boil one hour4 ,boil rice very dry and serve with it4--,mrs4 ,p4 ,mc,g4 ,,gumbo ,,filit ,,la ,,creole4 ,put into a deep pot one tablespoonful lard1 when hot put in one tablespoonful flour1 stir in until brown1 then slice one large onion and fry it till brown2 skim out the onion and do not put it back until a chicken cut up in small pieces has been fried4 ,stir it all the time4 ,have a kettle of boiling water near by2 pour one or two cups of water on the chicken1 stir well and let it simmer slowly4 ,add3 #aj allspice4 #h cloves4 ,red and black pepper4 ,parsley and thyme if you like it4 ,put in two quarts of water1 boiling1 and let it boil gently two hours4 ,have ready the liquor from one quart oysters1 put that in with the water2 put the oysters in later1 allowing them time to cook4 ,when ready to serve stir in one tablespoonful filit1 boil up once4 ,to be eaten with rice cooked dry4 ,n4 ,b4 ,filit is only pulverized sassafras leaves1 dried and sifted2 you can make it yourself4--,mrs4 ,s41 ,la4 ,,veal ,p,t,s4 #c pounds leg of veal4 pound salt pork4 #f soda crackers rolled and sifted4 #a tablespoonful salt4 #a tablespoonful black pepper4 #a nutmeg4 #b eggs well beaten4 ,butter the size of an egg4 ,hash veal and pork together1 cutting very fine4 ,then mix seasoning very thoroughly and form into oval shapes4 ,put a small piece of butter and bread crumbs over the top1 while in the baking dish2 half a teacup water1 and baste frequently while baking4 ,in moulding it and when mixing it keep wetting the hands in cold water1 also wet the dish when you begin moulding it in shape4--,mrs4 ,j4 ,p4 ,h4 ,,hashed ,,mutton4 ,cut cold mutton into very thin slices1 and make a gravy by boiling the bones for two hours with a little onion1 pepper and salt4 ,strain this gravy and thicken it with a little flour1 adding a small amount of tomato or mushroom gravy to flavor it1 and a small piece of butter4 ,when the gravy is of a proper consistency1 put in the slices of mutton1 and let it simmer slowly for ten minutes4 ,serve on a platter with parsley and sippets of bread4 ,hashed ,mutton4 ,fry in a saucepan three small onions1 and three small slices of bacon or ham1 until they are brown2 then add a little more than half a pint water1 and thicken it with flour4 ,next strain it and add it to the meat with a little sauce2 pepper and salt to the taste4 ,it will take about an hour to hash4 ,,mutton ,,hash4 ,cut the meat up fine1 putting the bones on to stew in water2 then take out the bones and put in the hash1 with pepper1 salt and gravy left from the day before4 ,let these stew at least half an hour4 ,put in one large tablespoonful browned flour4 ,add-- #f tablespoonfuls red wine4 #a tablespoonful walnut catsup4 #a tablespoonful tomato catsup4 ,a lump of butter rolled in a little flour4 ,if a small dish1 proportion the seasoning4 ,beef1 goose1 and duck hash can be made the same way4--,mrs4 ,r4 ,,hotch ,,potch4 ,during the summer season get lamb chops1 which half fry4 ,cut up cabbage1 lettuce1 turnips1 onions and any other vegetables1 which boil1 with seasoning of pepper1 salt1 etc42 one hour before dinner1 put in the lamb chops1 with some green peas2 boil the potatoes separately4 ,,scotch ,,broth4 #c pounds of the scrag end of a neck of mutton4 #a onion4 #a small turnip4 ,a little parsley4 ,a little thyme4 ,put the mutton in the pan and cover with two quarts cold water1 add the vegetables and not quite one teacup rice2 one small carrot and a little celery added will give a nice flavor4 ,when it boils1 skim carefully1 cover the pan1 and let it simmer for two hours4 ,of course1 the vegetables must be cut small4 ,,meat ,,loaf4 ,chop fine whatever cold meat you may have1 fat and lean together2 add pepper and salt1 one finely chopped onion1 two slices of bread which have been soaked in milk1 and one egg4 ,mix well together and bake in a form4 ,this makes an admirable tea or breakfast dish4--,mrs4 ,j4 ,,black ,,stew4 ,take any kind of fresh meat that has been boiled or roasted1 cut up enough to make a dish2 put one tablespoonful currant jelly1 one tablespoonful of wine1 one large spoonful butter1 one-half onion chopped1 pepper and salt4 ,stir all together fifteen minutes4 ,pickle cut up is an improvement1 and brown sugar can be used instead of currant jelly4--,mrs4 ,j4 ,t4 ,a ,,nice ,,side-,,dish4 ,make a mince meat of turkey2 after it is stewed put boiled rice around the dish and set it in an oven to brown4 ,then garnish with hard boiled eggs4--,mrs4 ,e4 ,i4 ,,meat ,,croquettes4 ,any nice cold meat when nicely minced will make good croquettes1 especially veal4 ,take about one-quarter loaf bread1 well soaked in water and squeezed dry2 mix with the minced meat about one dessertspoonful chopped parsley1 one dessertspoonful ground ginger1 three eggs1 a pinch of ground mace1 pepper and salt1 roll them into egg-shaped balls2 have ready two or three eggs well beaten1 in one plate1 and flour in another2 first roll in the flour1 then in the egg1 fry in boiling drippings2 serve hot4--,mrs4 ,t4 ,,croquettes4 ,take cold fowl or fresh meat of any kind1 with slices of fat ham2 chop together very fine1 add one-half as much stale bread grated1 salt and pepper1 grated nutmeg1 one tablespoonful catsup1 one teaspoonful made mustard1 and lump of butter size of an egg4 ,mix well together till it resembles sausage meat2 mould them into cakes1 dip into well beaten yolk of an egg1 cover thickly with grated bread4 ,fry a light brown4--,mrs4 ,f4 ,d4 ,croquettes4 ,boil or roast a turkey1 chop the meat as fine as possible4 ,mix eight beaten eggs with the meat1 add one quart of milk1 one-quarter pound butter1 salt and pepper1 a little mace4 ,stew all together for a few minutes1 then take it off to cool and make into little cone shapes4 ,roll each one into pounded crackers and drop in boiling lard till a light brown4--,mrs4 ,m4 ,e4 ,l4 ,w41 ,md4 ,,chicken ,,croquettes4 ,cold chicken1 chopped parsley1 a little cream1 grated crackers1 lemon flavoring1 salt and pepper4 ,cut chicken very fine and season with salt and pepper2 add chopped parsley1 moisten with cream sufficient to make paste2 mould in a wineglass with grated cracker or bread crumbs on outside4 ,fry quickly in hot lard4 ,brown lightly4 ,lemon flavoring can be added at will4--,mrs4 ,g4 ,p4 ,,potato ,,croquettes4 ,peel1 boil1 and mash one quart potatoes1 mix with yolks of four eggs and some milk4 ,set on the fire1 stir two minutes2 set on a dish to cool or leave overnight4 ,in the morning add a little milk1 mix thoroughly1 roll in bread crumbs2 divide in cakes and fry in lard4 ,take off when done2 drain1 dish1 and serve immediately4--,mrs4 ,e4 ,,croquette ,,balls4 ,chop up one quart of any cold meat very fine1 to which add one pint stale bread4 ,mix up one egg1 mustard1 pepper1 salt and butter1 and pour over the bread and meat2 roll into balls1 which must be rolled into the white of an egg1 then into bread crumbs1 and bake a nice brown4 ,this is a nice side-dish for breakfast or tea4--,mrs4 ,s4 ,g4 ,,croquettes4 ,have some nice pieces of veal or fowl1 chopped fine1 season with nutmeg1 pepper and salt to your taste4 ,boil one-half pint milk with one small garlic4 ,thicken with two tablespoonfuls flour1 and one tablespoonful butter4 ,let it remain till thoroughly done3 stir in the meat and then form the croquettes4 ,roll in bread crumbs1 then the yolk of an egg1 then in bread crumbs1 and fry a nice brown4--,miss ,e4 ,p4 ,croquettes4 ,take cold meat or fresh meat1 with grated ham1 fat and lean1 chopped very fine--add one-half as much stale bread grated1 salt1 pepper1 and nutmeg1 one tablespoonful catsup1 a lump of butter4 ,knead all well together--if not soft enough add cream or gravy4 ,make in cakes the shape of a pear2 dip them in the yolk of an egg beaten1 roll in dried bread crumbs1 and fry a light brown4--,miss ,m4 ,c4 ,l4 ,,sausage ,,croquettes4 #b pounds of meat4 #d eggs4 #a cup butter4 #a cup milk4 ,add powdered cracker or stale bread crumbs sufficient to thicken1 while on the fire4 ,roll in oblong shapes and fry in lard4 ,roll the balls in cracker dust before frying4--,mrs4 ,r4 ,k4 ,m4 ,,sausage ,,croquettes4 ,one pound sausage meat1 two eggs1 well beaten1 and bread crumbs well minced4 ,make the meat into cakes1 then roll in the beaten egg1 and afterwards in bread crumbs4 ,fry in pan and serve hot4 ,cold ham served in the same way is delicious2 mince it very fine4--,mrs4 ,g4 ,,forcemeat ,,balls4 ,one pound of fresh suet1 one ounce ready dressed veal1 or chicken chopped fine1 bread crumbs1 a little shallot or onion1 salt and pepper 7white71 nutmeg2 parsley and thyme1 finely shred4 ,beat as many eggs1 yolks and whites separately1 as will make the above ingredients into a moist paste2 roll into small balls1 and fry in boiling lard4 ,when of a light brown1 take out with a perforated skimmer4 ,forcemeat balls made in this way are remarkably light1 but being somewhat greasy1 some persons prefer them with less suet and eggs4--,mrs4 ,a4 ,m4 ,d4 ,,mince ,,with ,,bread ,,crumbs4 ,chop up any kind of cold meat very fine1 place in a baking dish a layer of bread crumbs1 seasoned with lump of butter1 black pepper1 and salt4 ,then a layer of minced meat1 and so on with alternate layers1 till the dish is filled4 ,pour over all a cup of rich cream1 and be sure to have enough lumps of butter to make it rich4 ,bake until it is a good brown on top4--,mrs4 ,c4 ,m4 ,a4 ,,mince ,,with ,,potatoes4 ,chop fine any cold meat2 parboil enough ,irish potatoes to be two-thirds as many as there is chopped meat4 ,mix all together with one raw egg1 one onion1 black pepper1 and salt4 ,fry with butter1 either in large or small cakes in a pan1 the cakes rather larger than sausages4 ,if you have cold ham1 it is an advantage to add some of it to the mince2 and the whole is very nice made of cold pickled beef4--,mrs4 ,c4 ,m4 ,a4 ,,pot ,,pourri4 ,take any kind of fresh meat chopped fine1 and put into a stewpan with a little warm water1 pepper and salt1 and chopped onion4 ,cook twenty minutes2 then put into a baking-dish with an equal quantity of bread crumbs1 and pour over a cup of sweet cream4 ,bake to a light brown4--,mrs4 ,f4 ,d4 ,,hash4 ,one and one-half teacup of boiling water must be poured into a saucepan1 mix one heaping spoonful flour with one tablespoonful cold water1 stir it in and boil three minutes4 ,then add two teaspoonfuls salt1 half a small teaspoonful pepper1 and butter size of an egg4 ,after removing all tough1 gristly pieces from the cold cooked meat1 chop it fine with some boiled potatoes4 ,put them in the dressing1 heat through1 then serve4 ,it injures meat to cook it again1 making it hard and unpalatable4 ,should you have any cold gravy left1 use it2 in that case you will require less butter1 salt and pepper4 ,you can serve it with buttered toast underneath1 or you may set it into the oven to brown on top1 or drop eggs into a skillet of boiling salt water1 and when cooked1 place on top of hash4--,mrs4 ,j4 ,,cassa ,,rolls4 ,boil some ,irish potatoes until quite done1 mash them smooth and add an equal quantity of salt meat chopped fine4 ,mix with this several well beaten eggs1 one spoonful butter1 some pepper and salt4 ,bake in little cakes like potato cakes4--,mrs4 ,f4 ,d4 ,,rago,t ,,souse4 ,split four feet once1 fry with one or two dozen large oysters1 a light brown4 ,lay them in a stewpan over the liquor from the oysters1 or some beef or veal gravy2 add one large spoonful butter rolled in flour1 one dozen allspice1 beaten1 one glass red wine1 one glass walnut catsup1 and pepper4 ,stew gently until dinner1 skimming off any grease4 ,garnish with hard-boiled eggs4 ,mace or cloves may be used instead of allspice4--,mrs4 ,b4 ,,breakfast ,,dish4 ,take the remnant of any cold meats1 either boiled or roasted4 ,prepare it1 as if for chicken salad1 in fine shreds4 ,mix with potatoes mashed fine1 and add two well-beaten eggs4 ,season with butter1 pepper1 and other spices if you like4 ,make it into a loaf and bake it brown1 or fry it in cakes if preferred4--,mrs4 ,j4 ,f4 ,g4 ,,mock ,,terrapin4 ,mince cold veal very fine1 sprinkle with salt and cayenne4 ,mash the yolks of three hard-boiled eggs1 three tablespoonfuls cooking wine1 three tablespoonfuls cream or milk1 a little nutmeg and a little mixed mustard1 a large lump of butter with a little flour rubbed in4 ,let all steam five minutes1 and serve hot on toast4 ,a nice relish for breakfast or lunch4--,miss ,e4 ,s41 ,la4 ,,breakfast ,,dish4 ,one pound pork sausage1 one tablespoonful pounded crackers1 two well beaten eggs4 ,work thoroughly together1 and make into cakes4 ,these will be rather soft1 but dropping each one into a plate of pounded or grated cracker will enable you to handle them4 ,put into a hot frying-pan4 ,no lard is to be used1 but keep the pan covered while frying4--,miss ,e4 ,,baked ,,hash4 ,take cold beef or veal1 chop the meat very fine1 put it in a pan with some water2 add salt1 pepper1 butter and bread crumbs to taste4 ,season with a little chopped onion1 parsley and thyme1 all minced fine1 half a cup milk or cream with one egg beaten4 ,grate some crumbs over the top1 and bake till brown4--,mrs4 ,j4 ,h4 ,f4 ,,sandwiches4 ,grate one quarter pound cold ham in a bowl1 with one tablespoonful chopped pickle1 one teaspoonful mustard1 a little black pepper1 six dessertspoonfuls butter2 put in a bowl and stir quickly until a cream4 ,add the ham and seasoning1 mix all together well4 ,have slices of light bread and spread the mixture on each side of each slice4 ,cold grated tongue1 instead of ham1 is very nice spread on the inside of biscuit4 ,sandwiches4 ,mince ham and tongue together1 and spread between buttered bread4 ,add a little ,french mustard to the mince if liked4--,mrs4 ,r4 ,,pillau4 ,take cold fresh meat1 either chicken or veal1 and cut it up quite small after taking off the outer skin either fat or gristle4 ,mix it well with some cold rice1 then stir this in a batter made of two eggs well beaten1 and about one quart milk4 ,season with salt1 pepper1 and butter4 ,bake in a deep dish4--,mrs4 ,a4 ,b4 ,,calf',s ,,head ,,pudding4 ,skin the head1 take out the brains4 ,thoroughly wash1 then soak the head one night to extract the blood4 ,put on in cold water and boil five or six hours1 or until the bones are ready to drop out4 ,pick it very fine1 taking all the bones out2 then add the liquor in which it was boiled1 one tablespoonful butter1 four eggs well beaten2 one small piece of lemon or pickle2 one onion1 if liked2 pepper and salt4 ,lay the brains all over the top and bake4 ,bread crumbs are an improvement4 ,the liquor seasoned makes excellent soup4--,miss ,f4 ,e4 ,,liver ,,pudding4 ,take two hog's heads1 clean nicely2 two livers1 two lights1 and cut all the good part off half a dozen milts2 half a dozen sweetbreads2 half a dozen kidneys1 split open4 ,put all together in a tub of salt and water2 let them soak all night2 take them out next morning1 put them in a kettle with two slices of fat pork4 ,let all boil until done1 then take it up and let it cool a little and grind it in a sausage mill1 and while grinding1 skim some of the grease off of the kettle and pour it into the mill4 ,after it is ground1 season with black pepper1 salt1 and onions chopped fine1 to suit the taste4 ,if it is not rich enough1 boil more middling or pork and mix with the meat2 if stuffed1 boil again a few minutes4 ,,pig',s ,,head ,,pudding4 ,boil head and liver until perfectly done1 cut up as for hash4 ,put it on again in warm water and season highly with butter1 pepper1 salt1 and a little chopped onion4 ,after well seasoned1 put in a baking-dish with one egg beaten light4 ,bake two hours1 and lay over hard-boiled eggs sliced1 and strips of pastry across the top4 ,calf's ,head ,pudding can be made in the same way4--,mrs4 ,col4 ,s4 ,,potato ,,pie4 ,the remains of cold mutton1 either roasted or boiled1 cut into nice slices1 three hard-boiled eggs1 also sliced1 and two or three potatoes1 seasoning of pepper1 salt1 and pounded mace to your taste4 ,all laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand2 cover with a potato crust1 full two inches thick1 and bake until the potatoes are a nice brown color4 ,if the potatoes are scratched over with a fork1 it gives them a pretty1 rough appearance4 ,to make the crust1 boil and mash the potatoes with a little butter and milk and a small quantity of salt4--,mrs4 ,r4 ,p4 ,a ,,nice ,,pie4 ,one pound steak1 three soft crackers rolled1 one small piece of butter1 two tablespoonfuls of water1 salt and pepper4 ,bake in a deep pan4--,mrs4 ,r4 ,,potato ,,pie4 ,a savory potato pie is made thus3 ,a layer of mashed potatoes placed in a pie dish and then slices of any cold meat 7if chicken or veal1 slices of tongue or ham may be added71 and herbs1 pepper and salt1 sprinkled over to taste4 ,continue these layers alternately till the dish is full2 the potatoes must well cover the top1 which should have some butter added1 and be brushed over with the yolk of an egg1 and put into the oven till done through4 ,a little butter on each layer is needed if the meat is not fat1 and it should not be too fat4--,mrs4 ,s4 ,,crumb ,,pie4 ,mince any cold meat very finely1 season it to taste1 and put it into a pie dish2 have some finely grated bread crumbs1 with a little salt1 pepper1 and nutmeg2 and pour into the dish any gravy that is at hand4 ,cover over with a thick layer of bread crumbs and put small pieces of butter over top4 ,place in the oven till a fine brown4 ,send to the table hot4--,mrs4 ,w4 ,,haggis4 ,cut cold beef in pieces and mix with mashed potatoes2 fill a baking-dish and season with butter1 pepper1 and salt4 ,bake and serve hot4 ,,cold ,,chicken ,,with ,,vinegar4 ,cut up the chicken in fine pieces and crack the bones4 ,season with salt and pepper2 put it in a deep baking plate with a lump of butter1 and one tablespoonful vinegar4 ,cover it with hot water4 ,put a plate over it and stew on a stove or over hot embers4 ,add one heaping teacup chopped celery to the mixture before cooking4--,mrs4 ,a4 ,p4 ,,devilled ,,cold ,,chicken4 ,take the legs and wings of any cold fowl4 ,dress with pepper1 salt1 mustard1 and butter2 then broil4 ,,giblet ,,pie4 ,made as chicken pie1 adding livers of chicken or pigeon1 which have been boiled in the water left from cooking2 celery and sweet herbs4 ,season with mushroom or walnut catsup4--,mrs4 ,t4 ,,squab ,,pie4 ,after the squabs are picked and drawn as a large fowl is for roasting1 wash them and put them in a saucepan with a close cover4 ,they should be covered with boiling water and boiled slowly till tender1 when a little salt and an onion clove should be added4 ,then take them out1 drain and dry1 and put in each squab a teaspoonful of butter1 a little pepper1 salt1 minced parsley and thyme4 ,then put into the cavity of each squab1 a hard-boiled egg4 ,lay them in a large1 round1 earthen baking dish1 three or four inches deep4 ,strain over them the liquor in which they were simmered4 ,add a tablespoonful of butter and a teacup of milk or cream4 ,sift in two tablespoonfuls of cracker crumbs not browned1 a tablespoonful of minced parsley and thyme1 and a little salt4 ,put in a few slips of pastry4 ,cover with a rich crust and bake4 ,the same recipe will answer for robins1 except that the eggs must be chopped1 instead of being placed whole in the cavity of the bird4--,mrs4 ,s4 ,t4 ,,beef ,,cakes4 ,chop pieces of roast beef very fine4 ,mix up grated bread crumbs1 chopped onions1 and parsley2 season with pepper and salt1 moisten with a little dripping or catsup4 ,cold ham or tongue may be added to improve it4 ,make in broad1 flat cakes1 and spread a coat of mashed potatoes on the top and bottom of each4 ,lay a piece of butter on every cake and put it in an oven to brown4 ,other cold meats may be prepared in the same way for a breakfast dish4--,mrs4 ,d4 ,,fish ,,and ,,potatoes4 ,boil salmon or other fish2 mash up boiled ,irish potatoes2 chop yolks of hard boiled eggs4 ,mix all together with butter2 make very hot1 and keep it so at table4--,mrs4 ,r4 ,,beefsteak ,,and ,,potatoes4 ,cut up in a stewpan1 with cold water1 and stew till well cooked1 the steak you will use2 mash some potatoes with creamed butter1 pepper and salt4 ,line a baking dish with it and put in the steak1 seasoning with butter1 pepper1 and salt4 ,bake a little while4 ,,bacon ,,fraise4 ,take a nice piece of middling about six inches square1 pare off the skin and cut in small square pieces1 then fry it4 ,make a batter of three pints flour1 five eggs1 one handful parsley1 chopped fine4 ,beat all light and fry with bacon4 ,serve hot4 ,this will make two dishes4--,mrs4 ,m4 ,d4 ,,italian ,,manner ,,of ,,cooking ,,macaroni4 ,one and a half pound macaroni1 parboiled with a little salt1 and one clove garlic4 ,one pound of beef chopped fine1 lean and fat stewed with one pint tomatoes4 ,alternate layers of macaroni and the stewed beef with grated cheese4 ,add cayenne pepper1 salt1 butter1 and a little wine4 ,a thick layer of grated cracker crumbs and cheese on top4 ,serve with a stand of grated ,stilton cheese4--,mrs4 ,r4 ,r4 ,,macaroni4 ,break into pieces one inch long and put in the dish you wish to fill1 filling it only one-third full4 ,wash well and boil in a covered stewpan until soft and tender1 drain off all the water2 cover with this the bottom of a baking dish4 ,sprinkle over pepper and salt1 grated cracker1 bits of butter and grated cheese2 then another layer of macaroni1 etc41 in the same order4 ,when the dish is filled1 pour over fresh milk until all is barely covered4 ,sift over pounded cracker and set in the oven4 ,if it becomes too brown1 sift over more cracker before serving4--,mrs4 ,s4 ,t4 ,macaroni4 ,boil one-half pound macaroni in water1 with salt1 one small onion and two blades mace4 ,put in one sweetbread1 chopped fine1 or the same amount of fresh veal1 the nice part being taken4 ,boil till tender before taking it up1 drain off the water and add one large spoonful butter1 one-half pint milk1 a quantity of grated cheese2 one teaspoonful mustard2 two teaspoonfuls black pepper1 one pint skinned tomatoes1 salt to the taste2 one egg1 beaten up1 is a great improvement4 ,butter a deep dish and bake the macaroni a light brown4 ,have it served with a small bowl of grated cheese1 of the best quality1 so that each one may add what they like4--,mrs4 ,m4 ,c4 ,macaroni4 ,parboil enough macaroni to make a dish2 lay alternate layers of macaroni1 and grated cheese4 ,season with salt1 pepper1 and butter2 add three eggs1 well beaten1 and enough milk to fill a dish4 ,sprinkle bread crumbs over top and bake4--,mrs4 ,r4 ,a4 ,macaroni4 ,to one and one-half pound macaroni1 add one pound beef1 chopped fine4 ,make a stew of the beef with one quart water1 one clove of garlic1 catsup1 tomato1 or walnut1 to suit the taste1 one dessertspoonful currant jelly1 salt and pepper4 ,boil the macaroni2 put in a pan a layer of macaroni and a layer of cheese1 with plenty of butter1 using quarter of a pound of butter for the dish4 ,then pour the stew over the top1 and bake fifteen minutes4--,miss ,m4 ,b4 ,b4 ,,to ,,boil ,,hominy4 ,take two quarts of hominy1 wash through several waters until the water is clear2 put it on to boil in a pot half full of water1 with a plate turned down in the bottom of the pot to prevent its burning4 ,boil for six hours--do not stir it2 when done1 take off the vessel and set it aside in a cool place4 ,when it is ready to fry1 put a little lard in the pan1 let it get hot1 and mash in the hominy2 then add a little salt4 ,put it in the pan and press down2 let it fry till brown1 turning it upside down on the dish4--,mrs4 ,p4 ,w4 ,,hominy ,,croquettes4 ,to one cup cold boiled hominy1 add two teaspoonfuls melted butter1 and stir it well1 adding by degrees one cup milk1 till all is made in a soft light paste2 adding one well-beaten egg4 ,roll into oval balls with floured hands2 dip in beaten egg1 then roll in cracker crumbs and fry in hot lard4--,mrs4 ,m4 ,,fried ,,hominy4 ,warm the boiled hominy2 add a piece of butter1 a little salt1 half a pint cream1 two eggs1 and flour enough to stiffen the mixture4 ,fry like mashed potatoes4--,mrs4 ,e4 ,,to ,,boil ,,hominy4 ,soak in hot water the overnight4 ,next morning wash out in two waters and boil thoroughly4 ,a little milk added to the water whitens and seasons it4--,mrs4 ,w4 ,,to ,,stew1 ,,fry1 ,,or ,,broil ,,mushrooms4 ,after you have peeled them1 sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter4 ,let them boil fast for ten minutes and stir in a thickening of flour and cream4 ,they may be broiled on a gridiron1 and seasoned with butter4 ,fry them also in butter4 ,the large mushrooms are used for the two latter modes of cooking them4--,mrs4 ,c4 ,c4 ,,sweetbread ,,and ,,mushroom ,p,t,s4 ,ten sweetbreads1 parboiled1 skinned and all the fat removed2 cut into small pieces4 ,add one even teaspoonful salt1 one can of ,french mushrooms4 ,slice thin1 add to juice one teaspoonful salt1 one teaspoonful pepper1 one saltspoonful powdered mace1 lump of butter size of guinea egg4 ,simmer slowly twenty minutes4 ,add sweetbreads dredged with one heaping spoonful corn starch1 well mixed in the sweetbread4 ,let it boil up once1 stirring to prevent sticking4 ,serve in puff paste shapes1 hot4 ,a little chopped parsley may be added4--,mrs4 ,r4 ,r4 ,,to ,,stew ,,mushrooms4 ,one pint mushroom buttons1 three ounces fresh butter1 pepper and salt to taste1 lemon juice1 one teaspoonful flour1 cream or milk1 a little nutmeg4 ,pare the mushrooms1 put them into a basin of water with a little lemon juice4 ,take them from the water1 put into a stewpan1 with the above ingredients4 ,cover the pan closely and let them stew gently twenty minutes4 ,if the mushrooms are not perfectly tender1 stew them five minutes longer2 remove every particle of butter which may be floating on top1 and serve4--,mrs4 ,c4 ,c4 ,,broiled ,,mushrooms4 ,cleanse the large mushrooms by wiping with flannel and a little salt4 ,cut off stalks and peel the tops2 broil them over a clear fire1 turning them once4 ,arrange on a hot dish4 ,put a small piece of butter on each mushroom1 season with pepper and salt2 squeeze over them a little lemon juice4 ,place before the fire1 and when the butter is melted1 serve quickly4--,mrs4 ,c4 ,c4 ,,fond,e4 #b ounces butter4 #d ounces bread crumbs4 #h ounces cheese4 #a cup sweet milk4 #c eggs4 ,cut the butter and cheese into small pieces and place them in a large bowl with the bread2 on this pour scalding milk1 after which add the yolks well beaten1 also a little salt4 ,mix well together1 cover and place on the back of the range1 stirring occasionally1 till all is dissolved2 when add the whites beaten to a stiff froth4 ,place in a buttered pie-plate and bake in a quick oven for twenty minutes4 ,serve as soon as taken from the stove4 ,mustard is considered by some an improvement4--,mrs4 ,h4 ,h4 ,s4 ,,welsh ,,rarebit4 ,cut up cheese fine and place in a saucepan with a little butter1 add one or two spoonfuls beer1 and boil till the cheese is well dissolved4 ,cut a slice of bread1 pour on the cheese2 season with pepper1 salt1 and catsup4--,mrs4 ,s4 ,,rice ,,and ,,egg ,p,t,s4 ,mix cold rice with well-beaten eggs1 season with pepper1 and salt4 ,then cook like scrambled egg2 don't let the rice burn4 ,,tongue ,,and ,,prunes4 ,get a fresh beef tongue1 parboil and skin it4 ,add one pound prunes1 one pound raisins1 one-quarter pound sugar1 spices to the taste4 ,let it stew until perfectly well cooked4 ,when nearly done1 add one lemon4--,miss ,m4 ,b4 ,b4 ,,to ,,stew ,,dried ,,apples1 ,,peaches1 ,,quinces1 ,,or ,,pears4 ,take three pounds of dried fruit2 wash it in lukewarm water1 through three or four waters1 rubbing it hard4 ,pour on this five quarts boiling water2 boil at least three hours4 ,just before taking from the fire1 add two teacups nice brown sugar4 ,do not stir1 except occasionally1 to prevent sticking to the bottom4 ,try to cook the pieces of fruit separate1 except the apples1 which run through a colander and season with nutmeg4 ,the other fruits need no seasoning4--,mrs4 ,s4 ,t4 ,,fried ,,apples4 ,slice apples without peeling2 cut and fry some thin slices of breakfast bacon until thoroughly done2 remove the slices from the vessel1 adding water to the gravy left4 ,put in apples and fry until done1 sweetening to taste4--,mrs4 ,g4 ,b4 ,,spiced ,,apples4 #h pounds apples pared4 #d pounds sugar4 #a quart vinegar4 #a ounce stick cinnamon1 ounce cloves4 ,boil the sugar1 vinegar1 and spices together2 put in the apples when boiling1 and let them remain until tender2 then take them out and put them in a jar2 boil the syrup down1 and pour over them4 ,,stewed ,,prunes4 ,immediately after breakfast1 wash two pounds prunes in several waters1 rubbing them in the hands4 ,put in a preserving kettle with one gallon boiling water4 ,simmer three or four hours4 ,add two teacups light brown sugar and boil till the syrup is thick4 ,keep closely covered and do not stir1 so each prune may be stewed whole4 ,put in a shallow bowl and set to cool4 ,this amount will make two dishes4 ,excellent side dish for winter or spring4--,mrs4 ,s4 ,t4 ,,eggs4 ,properly cooked1 eggs are very wholesome and nutritious diet4 ,always be certain1 however1 that they are fresh1 before attempting to make a dish of them4 ,some persons use ,krepp's family egg-tester1 to ascertain if an egg is sound4 ,full directions1 as to the mode of using it1 accompany the egg tester2 so it is unnecessary to give them here4 ,a simple mode of testing the soundness of an egg1 is to put it in water2 and if fresh it will sink to the bottom4 ,,boiled ,,eggs4 ,let the water be boiling when you put the eggs in it1 and let the eggs boil three minutes after putting them in4--,mrs4 ,s4 ,t4 ,,soft-,,boiled ,,eggs4 ,put the eggs in a large tin cup or any tin vessel convenient4 ,pour boiling water over them1 and let them remain near the fire1 five minutes4 ,do not let them boil4 ,eggs cooked thus are slightly jellied throughout4 ,they can be kept hot without becoming hard4--,mrs4 ,s4 ,t4 ,,scrambled ,,eggs4 ,beat four eggs very light4 ,add a teacup milk1 thickened with a teaspoonful flour4 ,have the pan very hot1 put in a tablespoonful butter1 pour in the eggs1 and scramble quickly4--,mrs4 ,e4 ,scrambled ,eggs4 ,wash the pan with hot water and soap4 ,wipe dry4 ,grease with a little lard4 ,break into this the eggs1 adding a lump of butter and a little salt4 ,stir till done4--,mrs4 ,b4 ,,eggs ,,for ,,breakfast4 ,heat in the oven a common white dish1 large enough to hold the number of eggs to be cooked1 allowing plenty of room for each4 ,melt in it a small piece of butter1 break the eggs1 one at a time1 carefully in a saucer1 and slip them in the hot dish4 ,sprinkle over them pepper and salt1 and let them cook four or five minutes4 ,it is a great improvement to allow to every two eggs a tablespoonful of cream1 adding it when the eggs are first put in4--,mrs4 ,a4 ,m4 ,d4 ,,egg ,,cups--,a ,,breakfast ,,dish4 ,boil some eggs perfectly hard4 ,halve them1 take out the yolks1 which mix smoothly with some finely chopped or ground ham or fowl1 salt and pepper1 and a few spoonfuls melted butter or salad oil4 ,cut a piece off the bottom of each white half1 to make them stand1 and fill each with a chopped mixture4 ,make a sauce of sweet cream1 boiled within an inner saucepan1 and pour over the eggs4 ,decorate the edges of the dish with sprigs of curled parsley4--,mrs4 ,a4 ,m4 ,d4 ,,omelette4 ,break six eggs in a pan1 beat them well together1 add half a gill of milk1 pepper and salt to suit the taste1 and a few sprigs of parsley chopped fine4 ,beat all well together4 ,have the cooking-pan hot enough to brown the butter4 ,put in half a tablespoonful of butter4 ,pour the mixture in the pan or skillet to cook4 ,when sufficiently done1 roll with a spoon and turn into the dish4--,miss ,e4 ,p4 ,omelette4 ,boil one pint milk in a shallow vessel4 ,beat up four eggs very light2 add salt1 pepper1 and a little flour1 making it of the consistency of paste4 ,put this into the boiling milk4 ,have a pan well buttered1 into which turn the mixture1 and set inside an oven to bake a light brown4 ,serve immediately4--,mrs4 ,j4 ,d4 ,omelette4 #f eggs beaten very light4 #b ounces butter4 ,salt and pepper to the taste4 ,chopped parsley or celery4 ,fry a light brown in a well buttered pan4 ,some minced ham or oysters improve the flavor4--,mrs4 ,r4 ,omelette4 #d eggs beaten separately4 #c tablespoonfuls cream4 ,salt and pepper to the taste4--,mrs4 ,g4 ,w4 ,p4 ,,omelette ,,souffl4 ,six eggs1 whites and yolks beaten separately and very light4 ,put on the stove a teacup milk with a piece of butter in it the size of a walnut4 ,when the butter is melted1 mix in one tablespoonful corn starch4 ,mix this with the yolks1 add salt to the taste1 then stir in slowly the whites4 ,bake in a buttered pudding dish1 fifteen minutes1 in a quick oven4--,mrs4 ,m4 ,e4 ,l4 ,w4 ,,mock ,,omelette4 ,two cups bread crumbs soaked all night in one and one-half cup milk4 ,add1 next morning1 three eggs1 whites lightly stirred in2 pepper1 one teaspoonful salt4--,mrs4 ,e4 ,w4 ,,ham ,,omelette4 #a ounce minced ham4 ,a little pepper4 ,eggs beaten very light and fried in lard4--,miss ,e4 ,w4 ,,cheese ,,omelette4 #c eggs beaten to a thick froth4 teacup grated cracker4 #c tablespoonfuls grated cheese4 ,cook in a frying-pan with butter4 ,some persons add chopped thyme and parsley4--,mrs4 ,p4 ,,german ,,omelette4 #c eggs 7yolks and whites beaten separately74 ,mix thoroughly one-half teacup milk and one teaspoonful of flour4 ,then add it to the yolks 7well beaten7 together with a little salt4 ,pour this mixture into a moderately hot pan1 greased with butter4 ,when this is nearly done 7which will be in about five minutes71 add the whites1 stiffly frothed and slightly salted1 spreading them over the whole surface4 ,run a knife carefully around the edges1 and turn into a heated dish when done4 ,it is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan4--,mrs4 ,m4 ,c4 ,c4 ,,poached ,,eggs4 ,let the eggs be perfectly fresh1 and the pan at least two inches deep in boiling water4 ,break the eggs carefully1 just over the water or in a spoon1 so that they may be slipped into the water with their shape preserved4 ,take them up in a large perforated spoon1 cover with fresh melted butter and sprinkle with salt--never pepper1 as some persons do not use it1 and it mars the appearance of the dish4--,mrs4 ,s4 ,t4 ,,eggs ,,with ,,toast4 7,a ,spring ,dish47 ,cut bread in squares1 and toast a light brown4 ,poach eggs nicely1 place each one on a piece of toast4 ,pour melted butter over them1 and serve4--,mrs4 ,s4 ,t4 ,,rumble ,,eggs4 ,beat up three eggs with two ounces fresh butter or well washed salt butter4 ,add a teaspoonful cream or new milk4 ,put all in a saucepan and stir over the fire five minutes4 ,when1 it rises up1 dish it immediately on toast4--,mrs4 ,s4 ,,ham ,,and ,,eggs4 ,slice the ham rather thick4 ,fry in a hot pan4 ,before it becomes hard1 take from the pan and lay in a dish over a vessel of hot water4 ,let the pan remain on the fire1 so as to keep the ham gravy hot1 that it may cook the eggs nicely when dropped into it4 ,break the eggs carefully1 drop them in whole1 and do not let them touch each other4 ,cook a light brown1 not allowing the yolks to get hard4 ,lay an egg on each slice of meat4--,mrs4 ,s4 ,t4 ,,ham ,,and ,,egg ,,pudding4 7,a ,spring ,dish47 #f eggs beaten very light4 ,a light pint of flour4 ,a pint of milk4 ,a small piece of butter4 ,salt and pepper to the taste4 ,sprinkle some slices of boiled ham 7both fat and lean7 with pepper1 and lay them across a deep dish that has been greased4 ,then pour the pudding batter over the bacon and bake quickly4 ,mrs4 ,v4 ,p4 ,m4 ,,eggs ,,la ,,cr,,me4 ,six eggs boiled hard and chopped fine1 and stale bread4 ,put in a dish alternate layers of chopped egg and grated bread4 ,when the dish is full1 pour on one pint boiling milk seasoned with salt1 pepper1 and one tablespoonful butter4 ,bake a light brown4--,miss ,n4 ,,baked ,,eggs ,,for ,,dinner4 ,have ready eight or ten hard-boiled eggs1 a cup of light grated bread crumbs1 butter1 pepper and salt4 ,place in a buttered pudding dish a layer of sliced eggs1 dotted with bits of butter1 and sprinkled with salt and pepper2 next a layer of bread crumbs1 and so on to the top1 being careful to let the top layer be of bread crumbs4--,mrs4 ,a4 ,m4 ,d4 ,,egg ,,pie4 ,take six hard-boiled eggs1 slice1 season with salt1 pepper1 and butter1 bake in a paste1 top and bottom4 ,,stuffed ,,eggs4 ,boil six eggs very hard4 ,peel them1 and after having sliced a bit off of each end to make them stand well1 cut in halves and extract the yolks4 ,rub up the yolks with a pinch of pepper and salt1 melted butter1 bread crumbs1 and finely chopped celery4 ,fill in the whites nicely1 stand on end in the pan1 lay bits of butter on each egg and bake4--,mrs4 ,d4 ,p4 ,,vegetables4 ,if possible1 use vegetables gathered early in the morning1 with the dew on them4 ,it is even better to gather them late the evening before1 with the evening dew on them 7setting them in the ice-house or some cool place71 than to gather them after the morning sun has grown hot4 ,if you are living in the city1 get your vegetables from market as early in the morning as possible4 ,as soon as gathered or brought from market1 all vegetables should be carefully picked over1 washed1 placed in fresh water1 and set in a cool place till the cook is ready to put them on for dinner4 ,put them on in water neither cold nor boiling hot4 ,the slow heating that takes place when you put them on in cold water deprives them of their flavor1 to some extent1 whilst too rapid heating toughens the vegetable fibre4 ,just before they are thoroughly done and tender1 add sufficient salt to season them4 ,do not stir them and mutilate them with a spoon1 but turn them into a colander and drain4 ,place them in a hot dish and put a large tablespoonful of fresh butter over them4 ,in cooking dried peas and beans1 as well as corn1 put up in brine1 always soak them the overnight4 ,these vegetables should first be parboiled1 whether they are to be used for soup or for side dishes4 ,,to ,,boil ,,green ,,peas4 ,early in the morning1 either buy the peas from market or have them gathered in your garden1 while the dew is on them4 ,shell and lay in cold water till half an hour before dinner4 ,then put in boiling water and boil steadily a half hour4 ,add a little salt1 just before taking from the fire4 ,drain1 add a heaping tablespoonful fresh butter and put in a covered dish4--,mrs4 ,s4 ,t4 ,,to ,,cook ,,asparagus4 ,as soon as you get the asparagus from market or your garden1 throw into salt and water1 after scraping the outer skin and tying up in bunches4 ,put on to boil one hour before dinner4 ,after boiling thirty minutes1 drain1 cut in pieces half an inch long1 and put in the saucepan with enough milk to cover them4 ,just before serving1 add one tablespoonful fresh butter1 in which one teaspoonful flour has been rubbed4 ,season with salt and pepper4--,mrs4 ,s4 ,t4 ,to ,cook ,asparagus4 ,wash well1 scrape1 cut off the tough end1 tie up in bunches and put in boiling water with a spoonful of salt4 ,boil thirty minutes or till tender4 ,lay it on slices of toast in a dish1 pour melted butter over it1 and serve hot4--,mrs4 ,p4 ,w4 ,,to ,,boil ,,beets4 ,wash them4 ,do not break or cut the roots4 ,leave an inch of the tops1 so that the color and juice cannot escape4 ,boil hard for two hours4 ,when tender1 slice them1 sprinkling over them sugar1 then butter and salt to the taste4 ,sugar is the greatest improvement4--,mrs4 ,s4 ,t4 ,,to ,,bake ,,onions4 ,boil six onions in water1 or milk and water with a seasoning of pepper and salt4 ,when done enough to mash1 take them off1 mash them with butter1 grate bread crumbs over them and set them to bake4 ,or place them whole in the baking dish with butter and bread crumbs4 ,,to ,,cook ,,onions4 ,boil till tender1 in milk and water4 ,pour melted butter over them1 and serve2 or chop up and stew with a little milk1 butter1 and salt4 ,,to ,,fry ,,onions4 ,wash and slice them4 ,chop fine1 put in a frying-pan and cover with water4 ,simmer till the water is dried up1 then fry brown1 with a large slice of fat pork4 ,add pepper and salt4--,mrs4 ,s4 ,t4 ,,to ,,dress ,,raw ,,onions4 ,slice and chop fine1 and put in weak salt and water till just before dinner4 ,then drain off and dress with half a teacup vinegar1 two tablespoonfuls pepper vinegar1 two tablespoonfuls made mustard1 two tablespoonfuls white sugar1 one tablespoonful salt4 ,lay a large lump of ice on top1 and garnish with curled parsley2 which1 eaten after onions1 is said to remove the scent from the breath4--,mrs4 ,s4 ,t4 ,,radishes4 ,as soon as taken from the ground1 put in cold water4 ,then put red and white radishes alternately in a dish of fanciful design1 ornamenting with curled parsley1 in the centre and around the edges4--,mrs4 ,s4 ,t4 ,,celery4 ,wash carefully and put in cold water to keep crisp till dinner4 ,remove all the green1 as nothing is so ornamental as the pure white leaves of bleached celery4 ,if the ends of the stalks have been broken1 split and curl them4--,mrs4 ,s4 ,t4 ,,to ,,boil ,,snaps4 ,early in the morning1 string round1 tender snaps4 ,throw into water and set in a cool place1 till an hour before dinner1 when they must be drained and thrown into a pot where the bacon is boiling4--,mrs4 ,s4 ,t4 ,,to ,,boil ,,snaps ,,without ,,bacon4 ,prepare as above directed4 ,boil an hour in hot water1 adding a little salt1 just before they are done4 ,drain and serve with pepper1 fresh butter and a little cream4--,mrs4 ,s4 ,t4 ,,to ,,stew ,,cymlings 7or ,squash1 as it is sometimes called74 ,peel and boil till tender4 ,run through a colander4 ,to a pint of pulp1 add one half pint rich milk1 a heaping tablespoonful fresh butter and a little salt4 ,stew till thick like marmalade4 ,pepper freely1 pour over it1 if convenient1 half teacup cream1 and serve4--,mrs4 ,s4 ,t4 ,,to ,,fry ,,cymlings4 ,steam or boil the cymlings 7unpeeled71 till tender4 ,when cool1 slice and butter them1 sprinkle pepper and salt and pour over them a spoonful of eggs1 lightly beaten4 ,sift over it cracker1 pounded fine1 and fry a light yellow brown4 ,take from the frying pan1 prepare the other side the same way4 ,return to the pan and fry it a pale brown4--,mrs4 ,s4 ,t4 ,,cymlings ,,fried ,,with ,,bacon4 ,fry some slices of fat bacon in a pan4 ,remove the bacon when done and keep hot4 ,fry in the gravy some cymlings that have been boiled tender and cut in slices4 ,while frying1 mash fine with a large spoon1 and add pepper and salt4 ,fry brown1 and serve with the bacon1 if you like4--,mrs4 ,g4 ,b4 ,,cymling ,,fritters4 ,after boiling and running through a colander1 mix with an egg1 season with salt1 pepper1 and butter1 make into cakes and fry a light brown4 ,,cymling ,,pudding4 ,boil young cymlings1 mash and run through a colander4 ,add one teacup of milk1 three eggs1 a large lump of butter1 pepper and salt4 ,put in a buttered deep dish1 and bake a light brown4 ,for a change1 you might line the dish with thin slices of buttered bread1 pour in the cymling batter and put some pieces of butter and grated cracker on top4--,mrs4 ,m4 ,c4 ,c4 ,,to ,,boil ,,green ,,corn4 ,strip off the outer shucks1 leaving only the thin white ones4 ,cut off the ends4 ,throw into boiling water4 ,boil an hour4 ,strip off the silk with the shuck4 ,cut from the cob while hot4 ,sprinkle over salt1 add a tablespoonful fresh butter and serve hot4--,mrs4 ,s4 ,t4 ,,corn ,,pudding4 #a pint milk4 #c eggs1 whites and yolks beaten separately4 #c tablespoonfuls melted butter4 #a dessertspoonful white sugar4 #a heaping teaspoonful cornstarch or flour4 #a teaspoonful salt4 #f ears of corn4 ,with a sharp knife1 slit each row of corn in the centre4 ,then shave in thinnest slices4 ,add the corn to the yolks of the eggs1 next the butter1 cornstarch1 sugar1 and salt1 then the milk1 gradually1 and last of all the whites4 ,bake in a hot oven4 ,as soon as a light brown on top1 cover with a buttered paper4 ,grate cracker or bread crumbs over it and serve4--,mrs4 ,s4 ,t4 ,corn pudding4 ,one dozen large ears corn4 ,cut off the top of the grain1 scrape with a knife1 so as to get the heart of the grain without the husk4 ,season with a teacup of cream1 a large tablespoonful butter1 salt and pepper to the taste4 ,bake in a dish4--,mrs4 ,dr4 ,e4 ,,corn ,,fritters4 #c dozen ears corn4 #f eggs1 beaten well4 #c tablespoonfuls flour ,salt to the taste4 ,grate the corn1 add to it the flour1 and gradually mix with the eggs4 ,beat all hard together4 ,drop in oval shapes1 three inches long1 into a pan1 in which fry them brown1 in equal parts of lard and butter4 ,a batter cake-turner is convenient for turning them4--,mrs4 ,dr4 ,j4 ,corn ,fritters4 #h large ears of corn1 cut three times 7not grated74 #b eggs4 #a teacup sweet milk 7or more1 if the corn is not juicy74 #b teaspoonfuls flour4 ,salt and pepper to taste4 ,make the mixture the consistency of a soft batter1 and fry in lard or butter4--,mrs4 ,a4 ,w4 ,,corn ,,fritters ,,for ,,breakfast4 ,make a batter as you would for fritters1 put in pepper1 salt1 lard1 or butter1 add to a quart of batter1 a pint of corn1 cut from the cob1 and fry4--,mrs4 ,a4 ,p4 ,,baked ,,tomatoes4 #a quart peeled and sliced tomatoes 7not scalded74 #a cup sugar4 #a tablespoonful butter4 #a dessertspoonful salt4 #a teaspoonful black pepper4 #a roll of bread4 ,spread a layer of tomatoes on the bottom of an earthen 7never a tin7 baking dish4 ,put over it half the sugar1 butter1 pepper and salt1 and crumble half the roll over it in small bits4 ,then spread another layer of tomato1 sugar1 etc41 ending with the remaining half of the roll4 ,grate cracker or hard brown biscuit on top1 and serve4--,mrs4 ,s4 ,t4 ,baked ,tomatoes4 ,scald and peel the tomatoes1 or else peel thin with a sharp knife1 without scalding4 ,cut in small pieces1 season with a little sugar1 salt1 pepper1 and finely minced onion4 ,grease a baking dish and line it with thin slices of light bread buttered4 ,pour the tomatoes in the dish1 crumming up a little light bread on them4 ,spread on top a layer of heavily buttered light bread1 and bake4--,mrs4 ,m4 ,c4 ,c4 ,,stewed ,,tomatoes4 ,peel and chop tomatoes till you have a quart4 ,add one teacup brown sugar1 one teacup butter1 one teacup bread crumbs4 ,one tablespoonful salt2 one teaspoonful black pepper4 ,stew till free from lumps and perfectly done4 ,pour in a deep dish1 sift powdered crackers over it1 and serve4--,mrs4 ,s4 ,t4 ,stewed ,tomatoes4 ,scald and peel the tomatoes1 chop fine1 season with salt1 pepper1 onion1 and a little sugar4 ,put in some pieces of buttered light bread1 cut up very fine4 ,add a lump of butter1 and stew in a saucepan4--,mrs4 ,v4 ,p4 ,m4 ,,tomato ,,omelette4 ,peel and chop fine one quart of tomatoes1 add salt and pepper1 a little onion minced fine1 a half teacup grated bread4 ,beat five eggs to a foam1 stir into the tomatoes and turn the mixture into a hot pan1 greased with butter1 stir rapidly till it begins to thicken4 ,let it brown a few minutes on the bottom1 then fold it half over and serve hot4 ,this dish may be made of canned tomatoes1 when fresh cannot be obtained4--,mrs4 ,i4 ,g4 ,,fried ,,tomatoes4 ,slice tomatoes one-quarter inch thick4 ,put them in a skillet in which a spoonful of nice lard has been melted4 ,after getting hot1 the skins of the tomatoes may be removed4 ,sprinkle with salt and pepper1 take the tomatoes out1 thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred4 ,put the tomatoes in a dish and pour the gravy over them4 ,serve hot4--,mrs4 ,c4 ,l4 ,t4 ,,ropa ,,viga4 ,select fine ripe tomatoes4 ,pour boiling water over them so as to remove the skins readily4 ,put them in a pan of melted butter1 with some pepper and salt4 ,shred cold meat or fowl over them4 ,fry sufficiently1 and serve hot4--,mrs4 ,a4 ,d4 ,,tomato ,,toast4 ,put some canned tomatoes in a frying pan with a little butter and salt4 ,cook lightly and pour over slices of toasted bread1 buttered and softened with cream4--,mrs4 ,dr4 ,g4 ,,to ,,dress ,,raw ,,tomatoes4 ,slice a plateful large fresh tomatoes4 ,pour over them a dressing made of the yolk of one egg and olive oil1 creamed smoothly together2 salt and pepper to the taste2 one teaspoonful prepared mustard1 a little vinegar4 ,if you like1 you may add sugar4--,mrs4 ,r4 ,l4 ,o4 ,to dress ,raw ,tomatoes4 ,peel and cut in thick slices six large ripe tomatoes which have been kept on ice4 ,put a layer into a salad bowl1 sprinkle with salt1 pepper1 and powdered sugar4 ,put in another layer1 and so on1 till all the tomatoes are disposed of4 ,pour over the top a teacup of weak vinegar4 ,cover the top with ice1 and set in the refrigerator ten minutes before serving4--,mrs4 ,s4 ,t4 ,,lima ,,beans4 ,shell and throw into cold water4 ,put in boiling water an hour before dinner2 add some salt2 when tender1 drain off the water and add a tablespoonful fresh butter4 ,beans are seldom cooked enough4--,mrs4 ,s4 ,t4 ,lima ,beans4 ,shell and lay in cold water4 ,boil thoroughly1 and then stew a little with butter1 pepper1 salt1 and cream4--,mrs4 ,r4 ,,succotash4 #a pint shelled ,lima beans4 #a quart green corn1 cut from the cob4 #a quart tomatoes1 prepared and seasoned as for baking4 ,boil the corn and beans together till done1 then drain off the water and pour in a cup of milk1 a tablespoonful of butter1 and salt to the taste4 ,let it boil up1 and then pour in the tomatoes4 ,let all simmer an hour4 ,baked or stewed dishes should have cracker or brown biscuit grated on top1 before sending to the table4--,mrs4 ,s4 ,t4 ,,to ,,fry ,,cucumbers4 ,peel1 cut lengthwise in thick slices and lay in water till just before dinner4 ,wipe dry1 sprinkle with pepper and salt1 dip in beaten egg1 sift over pounded cracker and fry with the cover on till light brown4 ,prepare exactly as egg-plant4--,mrs4 ,s4 ,t4 ,,to ,,dress ,,cucumbers ,,raw4 ,gather early in the morning1 peel1 lay in cold water till just before dinner4 ,then drain1 slice as thin as possible into ice water1 which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion1 sprinkled with salt and pepper4 ,pour a cup of weak vinegar over it and lay a lump of ice on top4--,mrs4 ,s4 ,t4 ,,okra4 ,boil young okra till tender1 in salt and water4 ,drain1 add half a teacup of cream1 and a heaping tablespoonful butter4 ,let it boil up1 turn it out in a dish1 sprinkle salt and pepper over it and serve hot4 ,,to ,,boil ,,irish ,,potatoes4 ,old potatoes must be nicely peeled and dropped in boiling water1 covered with a lid and boiled hard half an hour4 ,then drain off the water and set by the fire4 ,this makes them mealy4--,mrs4 ,s4 ,t4 ,,creamed ,,potatoes4 ,peel and boil white mealy potatoes1 till perfectly done4 ,take out one at a time from the saucepan1 which must be left on the fire4 ,with a large spoon1 mash perfectly fine2 add salt1 a heaping tablespoonful butter and a teacup rich milk4 ,stir rapidly ten or fifteen minutes and send hot to the table4 ,it is much lighter when well creamed and beaten4--,mrs4 ,s4 ,t4 ,,potato ,,snow4 ,peel and boil in a saucepan1 six large mealy white potatoes4 ,add a little salt to the water4 ,take them out one by one1 leaving the saucepan on the fire4 ,rub through a sieve into a deep dish1 letting it fall in a mound4 ,do not touch with a spoon or the hand4 ,have a sauce-boat of melted butter to serve with it at table4--,mrs4 ,s4 ,t4 ,,irish ,,potato ,,chips4 ,shave the raw potatoes with a cabbage cutter4 ,drop the pieces1 one at a time1 into boiling lard1 and fry a rich brown4 ,sprinkle a little salt over them4--,mrs4 ,r4 ,l4 ,o4 ,,to ,,fry ,,sliced ,,potatoes4 ,peel and slice thin4 ,dry well in a cloth4 ,fry in lard1 stirring till crisp4 ,take up and lay on a sieve to drain4 ,sprinkle a little salt over them4--,mrs4 ,r4 ,,potato ,,cakes4 ,mash potatoes1 just boiled4 ,add salt1 pepper1 butter1 and cream1 make into cakes1 and fry brown on both sides4--,mrs4 ,p4 ,w4 ,,potato ,,pudding4 ,may be made by putting potatoes prepared exactly as above directed1 in a pudding dish1 and baking4--,mrs4 ,s4 ,t4 ,,potato ,,hash4 ,cut cold boiled potatoes in slices4 ,put in a pan with boiling water1 adding pepper1 salt1 and butter4 ,stew till thick1 and serve4--,mrs4 ,dr4 ,g4 ,,to ,,boil ,,sweet ,,potatoes4 ,boil large1 smooth potatoes till quite done4 ,peel and slice lengthwise4 ,pour melted butter over them4 ,some persons like a dressing of pepper1 salt1 butter1 and cream4 ,others prefer butter1 sifted sugar1 and grated nutmeg4 ,,to ,,fry ,,sweet ,,potatoes4 ,parboil and cut in thick slices1 sprinkling over them pepper1 salt1 and sugar4 ,fry with a slice of fat pork4 ,take from the pan1 sift over them pounded cracker1 and serve4--,mrs4 ,s4 ,t4 ,,to ,,cook ,,inferior ,,sweet ,,potatoes4 ,boil till nearly done4 ,cut in thick slices2 put a layer in the bottom of a baking dish4 ,put pepper1 salt1 sugar1 bits of butter1 and a teaspoonful vinegar on this layer1 and so on till the dish is filled1 leaving a layer of seasoning for the top4 ,pour over it a teacup rich milk4 ,put a tin plate on top and bake a few minutes4 ,put grated cracker1 on top4--,mrs4 ,s4 ,t4 ,,to ,,dress ,,yams4 ,steam them till done1 peel and slice them4 ,put in a buttered baking-dish a layer of yam1 on which put sugar and some lumps of butter4 ,fill up the dish in this way1 and when full1 pour over it milk or cream1 and bake brown4--,mrs4 ,dr4 ,p4 ,c4 ,,to ,,stew ,,egg-,,plants4 ,put them on whole in a plenty of water1 and let them simmer till tender4 ,then take off the skin and divide them4 ,mash them well in a deep dish1 adding a large spoonful butter and some grated bread crumbs4 ,grate bread crumbs on top1 and brown it4 ,purple egg-plants are best4--,mrs4 ,m4 ,,to ,,fry ,,egg-,,plant4 ,cut the egg-plant in thick slices1 carefully paring each piece4 ,throw it in salt and water1 and let it remain there several hours4 ,take from the water1 drain and wipe4 ,then butter the slices of egg-plant1 dip in beaten egg1 then in grated cracker1 and fry a light brown4 ,pepper1 grate more cracker over them1 and serve4--,mrs4 ,s4 ,t4 ,,egg-,,plant ,,pudding4 ,quarter the egg-plant and lay it in salt and water the overnight1 to extract the bitterness4 ,the next day1 parboil1 peel and chop fine1 and add bread crumbs 7one teacup to a pint of egg-plant71 eggs 7two to a pint of egg-plant71 salt1 pepper1 and butter to taste2 enough milk to make a good batter4 ,bake in an earthen dish twenty minutes4--,mrs4 ,r4 ,l4 ,o4 ,,to ,,bake ,,egg-,,plant4 ,parboil the egg-plant4 ,take out the meat and mix it with butter1 pepper1 salt1 and bread crumbs4 ,fill the hulls with this mixture and bake a dark brown4 ,cucumbers may be prepared by the same recipe4 ,,burr ,,artichokes4 ,strip off the coarse outer leaves1 cut the stalk1 and lay several hours in cold water4 ,then put in boiling water1 with their leaves downward4 ,keep covered with a plate4 ,boil steadily two or three hours4 ,serve with butter1 pepper1 salt1 mustard1 and vinegar4--,mrs4 ,r4 ,,to ,,stew ,,parsnips4 ,peel and slice parsnips4 ,boil them in a covered vessel with slices of nice pork1 until done1 adding salt and pepper to taste4--,mrs4 ,g4 ,b4 ,,to ,,fry ,,parsnips4 ,peel and parboil the parsnips4 ,slice lengthwise1 and fry with fat pork1 sprinkling over them salt1 pepper1 and sugar4 ,grate bread crumbs over it and serve4 ,salsify may be cooked the same way4--,mrs4 ,s4 ,t4 ,,to ,,cook ,,parsnips4 ,boil the parsnips till thoroughly done4 ,serve with salt1 pepper1 butter1 and cream2 or mash the parsnips1 mix with an egg batter1 and season as before4 ,,to ,,cook ,,salsify4 ,wash1 trim1 scrape the roots and cut them up fine4 ,boil till tender1 mash and season with pepper1 salt1 bread crumbs1 butter1 and milk4 ,put in a dish and bake brown4--,mrs4 ,a4 ,p4 ,,to ,,stew ,,salsify4 ,scrape and throw at once in water to prevent from turning dark4 ,boil till tender in a closely covered vessel4 ,drain off the water and cut the salsify in pieces half an inch long4 ,throw in a saucepan with #a teacup vinegar4 #a teacup water4 #a tablespoonful sugar4 #a tablespoonful butter4 ,salt and pepper to taste4 ,just before serving1 add the yolk of an egg1 beaten up and mixed with a little water4 ,the seasoning above given is for one quart salsify4--,mrs4 ,s4 ,t4 ,another ,way to ,stew ,salsify4 ,prepare the salsify exactly as in the foregoing recipe4 ,boil till tender1 drain and cut in pieces1 half an inch long1 and then stew in milk4 ,just before serving1 add a tablespoonful of butter1 rolled in a teaspoonful flour4 ,let it boil up once4 ,pepper and salt it1 grate cracker over it and serve4--,mrs4 ,s4 ,t4 ,,to ,,fry ,,salsify4 ,prepare as for stewing4 ,when perfectly tender1 run through a colander4 ,add grated cracker1 two eggs1 well beaten1 one tablespoonful vinegar1 one tablespoonful butter1 one teaspoonful salt1 one teaspoonful sugar1 a little pepper4 ,make into oval cakes1 roll in grated cracker1 and fry a light brown4--,mrs4 ,s4 ,t4 ,,to ,,boil ,,cabbage ,,with ,,bacon4 ,quarter a head of hard white cabbage1 examine for insects1 lay in salt and water several hours4 ,an hour before dinner1 drain and put in a pot in which bacon has been boiling--a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage4--,mrs4 ,s4 ,t4 ,,cabbage ,,boiled ,,without ,,bacon4 ,prepare exactly as directed in the foregoing recipe4 ,boil an hour in a large pot of boiling water4 ,drain1 chop fine1 add a tablespoonful butter1 the same of cream1 the same of pepper-vinegar1 and salt and pepper to your taste4--,mrs4 ,s4 ,t4 ,,cabbage ,,pudding4 ,boil nice1 hard1 white cabbage with good bacon4 ,when thoroughly done1 chop fine and add a large lump of butter1 one teacup rich milk1 three eggs beaten light1 two teaspoonfuls mixed mustard2 pepper and salt to the taste4 ,pour in a buttered deep dish2 put on top dusted pepper1 bits of fresh butter1 and grated cracker or stale bread4 ,bake a light brown4--,mrs4 ,m4 ,c4 ,c4 ,cabbage ,pudding4 ,boil the cabbage till tender1 chop fine and add four eggs1 well beaten1 one pound bread crumbs1 one teacup melted butter1 milk enough to make it as thick as mush1 salt and pepper to the taste4 ,bake in a dish till the eggs and milk are cooked4--,mrs4 ,mc,d4 ,,warm ,,slaw4 ,cut the cabbage very fine and sprinkle over it a tablespoonful flour4 ,put a piece of butter1 the size of an egg1 in the oven to melt4 ,salt and pepper the cabbage and put it in the oven with the butter4 ,mix half a teacup of cream with the same quantity of vinegar1 pour it over the cabbage and heat thoroughly4--,mrs4 ,s4 ,g4 ,warm ,slaw4 ,cut the cabbage 7hard red is best7 as for cold slaw4 ,put in a saucepan one-quarter pound butter1 two gills water1 three gills vinegar1 one teaspoonful salt1 and a little cayenne pepper4 ,if you like1 add a garlic1 minced fine4 ,when this mixture has come to a boil1 pour it boiling hot over the cabbage1 and cover it five or ten minutes1 when it will be ready for use4 ,warm ,slaw4 ,wash the cabbage1 cut fine and put on the fire with enough water to keep it from burning4 ,when sufficiently tender1 have ready a dressing made of vinegar1 pepper1 salt1 mustard1 a spoonful of butter rolled in flour1 and beaten eggs1 all thoroughly mixed4 ,stir this quickly in the cabbage and let it boil up4--,mrs4 ,col4 ,w4 ,,fried ,,cabbage4 ,reserve some cabbage from dinner4 ,set it away till next morning4 ,chop fine1 season with pepper and salt1 and fry brown with a slice of fat bacon4 ,,cauliflower4 ,remove the outside leaves4 ,cut in four parts1 tie them together1 put in boiling water and let them simmer till the stalk is thoroughly tender1 keeping it covered with water1 and removing the scum4 ,boil two hours1 drain well and serve with melted butter4 ,you may cook broccoli by the same recipe1 except that you cut it in two pieces instead of four4--,mrs4 ,r4 ,,spinach4 ,pick and soak several hours in cold water4 ,drain and shake each bunch4 ,throw in boiling water and boil till tender4 ,take up with a perforated skimmer4 ,put in a saucepan with a heaping tablespoonful butter2 pepper and salt to taste4 ,stir in three hard-boiled eggs1 chopped up4 ,let it simmer1 stirring frequently4 ,put in a deep dish and cover with nicely poached eggs1 buttered1 peppered1 and salted4 ,sea-kale may be prepared by the same recipe4--,mrs4 ,s4 ,t4 ,,turnip ,,salad4 ,pick early in the morning4 ,wash one peck and put in cold water4 ,have ready a pot of boiling water in which a piece of bacon has boiled several hours1 and the amount of water become much reduced4 ,take out the bacon1 put in the salad1 put the bacon back on top of the salad1 and boil till very tender4 ,dip from the pot with a perforated skimmer1 lay in a deep dish1 skim the fat from the liquor and pour over the salad4 ,cover with nicely poached eggs4 ,cover and send to the table hot4 ,any other kind of salad might be cooked by this recipe4--,mrs4 ,s4 ,t4 ,,turnips4 ,boil and mash through a colander4 ,season with a cup cream1 spoonful butter1 pepper1 and salt1 and stew quite dry4 ,then you may bake them4--,mrs4 ,col4 ,w4 ,,to ,,stew ,,turnips4 ,peel five or six turnips and put on to boil1 adding a little salt to the water4 ,when thoroughly done1 mash fine through a colander1 season with a teacup of cream1 or milk1 a tablespoonful butter1 red and black pepper1 and a little more salt1 if needed4 ,stew two or three minutes4 ,cabbage prepared the same way is very nice4--,mrs4 ,c4 ,m4 ,a4 ,,resipee ,,for ,,cukin ,,kon-,,feel ,,pees4 ,gether your pees 'bout sun-down4 ,the folrin day1 'bout leven o'clock1 gowge out your pees with your thum nale1 like gowgin out a man's eye-ball at a kote house4 ,rense your pees1 parbile them1 then fry 'em with som several slices uv streekt middlin1 incouragin uv the gravy to seep out and intermarry with your pees4 ,when modritly brown1 but not scorcht1 empty intoo a dish4 ,mash 'em gently with a spune1 mix with raw tomarters sprinkled with a little brown shugar and the immortal dish ar quite ready4 ,eat a hepe4 ,eat mo and mo4 ,it is good for your genral helth uv mind and body4 ,it fattens you up1 makes you sassy1 goes throo and throo your very soul4 ,but why don't you eat8 ,eat on4 ,by ,jings4 ,eat4 ,stop6 ,never1 while thar is a pee in the dish4--,mozis ,addums4 ,,cornfield ,,or ,,black ,,eye ,,peas4 ,shell early in the morning1 throw into water till an hour before dinner1 when put into boiling water1 covering close while cooking4 ,add a little salt1 just before taking from the fire4 ,drain and serve with a large spoonful fresh butter1 or put in a pan with a slice of fat meat1 and simmer a few minutes4 ,dried peas must be soaked overnight1 and cooked twice as long as fresh4--,mrs4 ,s4 ,t4 ,,to ,,boil ,,dried ,,peas4 ,soak in boiling water the night before4 ,then next day parboil and drain4 ,put in fresh water with a piece of middling or ham1 and boil till tender4--,mrs4 ,col4 ,w4 ,,to ,,boil ,,dried ,,lima1 ,,or ,,other ,,beans4 ,soak overnight4 ,next morning1 soak in fresh water till two hours before dinner1 when boil steadily in a covered saucepan two hours4 ,drain and add a large spoonful fresh butter1 and a little salt4--,mrs4 ,s4 ,t4 ,,corn ,,put ,,up ,,in ,,brine4 ,late as possible in the fall prepare tender roasting ears for winter use4 ,strip off the outer shuck1 leaving the inner1 silky ones next to the grain4 ,have ready a nice clean wooden firkin or tub1 properly scalded and sunned4 ,sprinkle salt over the bottom4 ,pack closely with corn4 ,wash a large flat rock and lay on the top1 when nearly full4 ,pour strong brine over the corn1 covering it well4 ,the day before using1 strip off the shuck and silk1 place in a bucket of cold water 7renewing the water once1 or twice71 and let it stand till ready to use it4 ,two ears soaked thus1 and shaved into a pot of soup with other vegetables1 will impart a delicious flavor4--,mrs4 ,s4 ,t4 ,,pickles ,,and ,,catsups4 ,for pickles and catsups1 use the best cider vinegar1 it being not only more wholesome than other kinds of vinegar1 but the only sort that will keep pickles or catsup for any length of time4 ,in making catsup1 or in scalding pickles in vinegar1 if a brass kettle is used1 it must be scoured with sand and ashes1 washed and wiped dry1 and then scoured with vinegar and salt4 ,by attending to these directions1 the brass kettle may be safely used--though the pickles or catsup must be poured from it the instant it is taken from the fire1 or they will canker4 ,in making pickles1 it is a good rule to allow two pounds of sugar to each gallon of vinegar for sour pickle1 though a larger proportion must be allowed for sweet pickle4 ,vinegar for pickling should be spiced and set to sun from spring to autumn4 ,never put pickle in a jar that has been used for butter or lard4 ,examine often to see if the pickle is well covered with vinegar1 and if any of it has turned soft1 remove it4 ,keep it in a dry1 airy closet1 and be careful not to let it freeze4 ,pickle is generally considered best when from six months to a year old4 ,some housekeepers use the same vinegar 7with a slight addition7 from year to year1 by draining the pickle as they take it out of the jar4 ,,pickle ,,vinegar4 #b gallons cider vinegar4 #d ounces white pepper1 beaten4 #d ounces whole allspice4 #d ounces mustard-seed4 #b ounces ground mustard4 #b ounces of mace4 #b ounces of turmeric4 #b ounces of white ginger4 #b ounces of garlic4 #b ounces of horseradish4 #b gills of celery-seed4 #b sliced lemons4 #e pounds of sugar4 ,this ought to be prepared several months before using1 and always kept on hand ready for use4--,mrs4 ,s4 ,t4 ,pickle ,vinegar4 #b gallons vinegar4 #a pint black mustard-seed4 #d ounces ginger4 #c ounces allspice4 #a ounce cloves4 #d ounces whole black pepper4 #a ounce celery-seed4 #c pounds brown sugar4 #b handfuls scraped horseradish4 #a handful garlic4 #c sliced lemons4 ,make in ,may1 and sun all summer4--,mrs4 ,d4 ,r4 ,,vinegar ,,for ,,pickles4 #b gallons vinegar4 #a cup bruised ginger4 #a cup black mustard-seed4 #a cup garlic4 cup black pepper4 #a cup celery-seed4 cup of mace4 cup of cloves4 cup of turmeric4 #b pounds brown sugar4 #a pod red pepper4 #a handful horseradish4--,mrs4 ,p4 ,w4 ,cucumbers 7sliced71 snaps1 gherkins1 muskmelons1 cabbage1 onions1 or anything to be put into the spiced vinegar1 must be previously boiled tender in strong vinegar and salt--well pressed out--and then put into the pickle vinegar1 will soon be ready for use4--,mrs4 ,j4 ,j4 ,c4 ,,yellow ,,pickle ,,vinegar4 #b gallons of pure cider vinegar4 #a pint black mustard-seed4 #a pint white mustard-seed4 #b ounces ground mustard4 #d ounces white ginger4 #c ounces pepper4 #c ounces allspice4 #a ounce mace4 #a ounce cloves4 #b ounces turmeric4 #a large handful horseradish4 #a handful garlic4 #a spoonful salt4 #a gill celery-seed4 #f lemons4 #e pounds sugar4 ,the liquid should be mixed in the spring1 and set in the sun4--,mrs4 ,t4 ,m4 ,c4 ,,ingredients ,,to ,,one ,,gallon ,,green ,,pickle4 #c pounds of sugar4 ounce of mace1 full weight1 and beaten4 ounce of black pepper1 full weight1 and beaten4 #a ounce ginger1 light weight1 and beaten4 ounce allspice1 light weight4 #a_/e ounce cloves1 light weight4 tablespoonful salt1 light weight4 ounce celery-seed1 light weight4 #b-a_/e ounces cinnamon1 beaten4--,mrs4 ,dr4 ,p4 ,c4 ,,preparing ,,pickles4 ,vegetables for pickle should be kept in cold and strong brine till they turn yellow3 then put vine-leaves in the bottom of the kettle1 then a layer of vegetables and a layer of leaves till full4 ,pour on them1 boiling salt and water and let them boil until a bright green4 ,take them1 while hot1 and place in weak vinegar for a whole week4 ,then add them to the spiced vinegar4 ,afterwards rub on them a little turmeric4 ,prepare the spiced vinegar in ,may1 and expose to the sun every day for some time4--,mrs4 ,r4 ,,yellow ,,pickle4 #b gallons vinegar4 #b pounds sugar4 #a ounce turmeric4 #c ounces allspice4 #a ounce cloves4 #a ounce mace4 #a pint mustard-seed4 #b tablespoonfuls celery-seed4 ,pound all together and stir into the hot cider vinegar for several minutes4 ,prepare your vegetables by quartering the cabbage and scalding them in brine2 cover them and leave until cold2 squeeze dry and hang in the sun2 when bleached1 throw in plain vinegar1 then into the spiced vinegar4--,mrs4 ,p4 ,yellow ,pickle4 #b gallons vinegar4 #g pounds sugar4 #a pound white mustard-seed4 #a bottle mustard4 #a pound white ginger4 pound white pepper4 pound turmeric4 #b ounces nutmeg4 #b ounces allspice4 #b ounces cloves4 #b ounces celery-seed4 ,pound them all before putting in the vinegar1 add one pound scraped horseradish1 half-dozen lemons sliced4 ,scald two dozen onions1 sprinkle them with salt1 and let them stand a day2 drain off the water and wash well with the vinegar4 ,add them to your spiced vinegar4 ,cut your cabbage and scald them in strong salt water till you can run a straw through them2 drain them for a day and put into plain vinegar for two weeks2 let them drain again a day or two before putting into the prepared vinegar4 ,put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow4--,mrs4 ,j4 ,t4 ,a4 ,yellow ,pickle4 ,one peck cabbage cut up4 ,lay in a jar1 sprinkling with salt2 leave it twenty-four hours2 squeeze out and put in a kettle with half a dozen onions chopped1 cover with vinegar1 add one ounce turmeric1 and boil one hour4 ,then add3 #b pounds brown sugar4 ounce mace4 ounce allspice4 ounce cloves4 #d tablespoonfuls mixed mustard4 #a teacup black peppercorn4 #d tablespoonfuls ground ginger4 #b tablespoonfuls celery-seed4 ,boil till clear4--,mrs4 ,s4 ,b4 ,yellow ,pickle4 #b gallons cider vinegar4 #d ounces beaten white pepper4 #d ounces whole allspice4 #d ounces white mustard-seed4 #d ounces black mustard-seed4 #b ounces mace4 #b ounces turmeric4 #b ounces white ginger4 #b ounces ground mustard4 #c ounces garlic4 #c ounces horseradish4 #b gills celery-seed4 #d sliced lemons4 #e pounds brown sugar4 ,should be prepared months before using4 ,cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them2 then must be dried in the sun4 ,shake all the salt out when dry1 and soak in plain vinegar1 with a little turmeric sprinkled on each layer of cabbage4 ,after ten days1 drain them and put in the spiced vinegar4--,mrs4 ,s4 ,t4 ,,yellow ,,pickled ,,cabbage4 #a ounce turmeric4 #a gill black pepper4 #a gill celery-seed4 ,a few cloves4 ,a few pieces of ginger4 #d tablespoonfuls made mustard4 ounce mace4 #b pounds sugar4 #a tablespoonful allspice4 ,take one peck of quartered cabbage2 slice them and put a layer of cabbage and one of salt2 let it remain over night4 ,in the morning squeeze them and put on the fire with four chopped onions1 and cover with vinegar2 boil for an hour1 then add the spices mentioned above1 and let it boil an hour longer2 when cold it is ready for use4--,mrs4 ,w4 ,h4 ,m4 ,a ,,quick ,,way ,,to ,,make ,,yellow ,,pickle4 ,two gallons chopped cabbage1 sprinkle one handful salt through it1 and let stand over night4 ,squeeze it out dry and put into a kettle4 ,add one ounce of celery-seed1 one ounce of turmeric1 one quarter-pound of mustard-seed1 7black and white mixed71 five pounds brown sugar1 with vinegar enough to cover the whole well4 ,boil until the cabbage is tender4 ,put it in stone jars and keep it closely covered4 ,it is fit for use the day after it is made4--,mrs4 ,j4 ,c4 ,w4 ,,yellow ,,pickle4 #b ounces black mustard-seed4 #b ounces white mustard-seed4 #b ounces celery-seed4 #a ounce coriander4 #a ounce white pepper4 #a ounce green ginger4 #b ounces turmeric4 #a pound brown sugar4 ,put these in one and one-half gallons best cider vinegar1 and set in the sun4 ,this can be prepared during the winter1 if you choose4 ,quarter your cabbages 7small heads about the size of a large apple are best71 and put in a tub4 ,make a strong brine1 boil and pour over while hot4 ,let them stand twenty-four hours and then repeat4 ,on the third day spread them on a board or table1 salt them slightly1 and let them stand in the hot sun four days1 taking care that no dew shall fall on them4 ,put in a jar1 and pour on your prepared vinegar boiling hot4 ,this pickle will not be ready for the table till it has softened and absorbed the vinegar4 ,you can judge of this by your taste4 ,to make quick pickle by this recipe1 you simply salt your cabbage for one night1 pouring off in the morning the water drawn out by the salt4 ,then put in the kettle with the spices and vinegar1 and boil until a straw will go through4--,mrs4 ,j4 ,b4 ,d4 ,,cabbage ,,pickle ,,for ,,present ,,use4 ,boil the cabbage in salt and water till tender2 lay them on dishes1 drain or press them in a towel4 ,boil together two gallons strong vinegar4 #a pint white mustard-seed4 #d ounces ginger4 #c ounces black pepper4 #c ounces allspice4 #a ounce mace4 #a ounce cloves4 #a ounce turmeric4 #a large handful horseradish4 #a large handful garlic4 #a ounce celery-seed4 #b pounds brown sugar4 ,pour it over the cabbage boiling hot4 ,if you have no garlic1 use one pint onions chopped fine4--,mrs4 ,h4 ,,cut ,,cabbage ,,pickle4 ,fill the jar with cut cabbage4 ,to every gallon of cabbage put one handful horseradish4 #c tablespoonfuls black pepper4 tablespoonful red pepper4 #c tablespoonfuls coriander-seed4 #c tablespoonfuls celery-seed4 #b tablespoonfuls mace4 #b tablespoonfuls allspice4 #a dozen cloves4 teacup made mustard4 #d tablespoonfuls white mustard-seed4 #a pound sugar4 #d or #e sliced onions4 ,salt your cabbage first as for slaw1 and let it stand two or three hours4 ,put in a porcelain kettle and cover with weak vinegar2 put turmeric enough to color1 boil it till tender1 then drain off the weak vinegar1 and cover it with strong cider vinegar1 and mix the spices well through it2 add three or more tablespoonfuls turmeric1 and boil the whole fifteen minutes very hard4 ,when cold1 it is ready for use4--,mrs4 ,s4 ,m4 ,,chopped ,,cabbage ,,pickle4 ,cut the cabbage as for slaw1 pour over it enough boiling brine to cover it4 ,chop and scald a few onions in the same way1 cover both1 and leave twenty-four hours2 then squeeze in a cloth until free from brine4 ,if it should taste very salt1 soak in clear water for a few hours and squeeze again4 ,loosen and mix the cabbage and onions thoroughly4 ,to one-half gallon cabbage put3 #a small cut onion4 #a pound brown sugar4 #a small box mustard4 pound white mustard-seed4 #a small cup grated horseradish4 ounce mace4 #a tablespoonful ground black pepper4 #b ounces celery-seed4 #a ounce turmeric4 ,chopped celery and nasturtiums1 if they can be had4 ,mix all1 and cover with cold vinegar4 ,if necessary1 add more vinegar after it has stood awhile4--,mrs4 ,c4 ,n4 ,,green ,,pickle4 ,put the pickles in a strong brine1 strong enough to bear an egg4 ,three weeks is long enough for them to remain in brine1 if you wish to make your pickle early in the fall2 but they will keep several months1 indeed all the winter1 by having them always well covered with the brine4 ,when ready to make your pickle1 drain off every drop of brine1 and pour boiling water over the pickles4 ,repeat this for three mornings in succession4 ,then pour off this last water1 and soak the pickles two days in cold water1 changing the water each morning4 ,next1 pouring off this water1 scald the pickles three mornings in weak vinegar1 weakening the vinegar by putting two quarts of water to one of vinegar4 ,this is the time for greening the pickles1 by putting in the jar or keg a layer of pickle1 then sprinkling in a little powdered alum1 and so on1 till the vessel is filled2 then pouring on the weakened vinegar4 ,only use the alum the first morning2 but the other mornings pour off the vinegar and pour on a fresh quantity4 ,all this is necessary1 if you wish to have pickle perfectly free from the brine1 and in a condition to keep4 ,fill your jars with the pickle thus prepared1 and pour over them the best of vinegar1 after seasoning it and letting it boil a few minutes4 ,seasoning to one gallon vinegar3 #c pounds brown sugar4 #a tablespoonful allspice4 #a tablespoonful of cinnamon4 #a tablespoonful of ginger4 #a tablespoonful of black pepper1 all pounded4 #bj drops oil of cloves1 or #c ounces of cloves4 #a ounce celery-seed4 #a pod red pepper4 #b tablespoonfuls grated horseradish4--,mrs4 ,c4 ,green ,pickles4 ,put the pickle in strong brine for two days2 then boil the brine and pour it over them hot4 ,repeat this twice4 ,then pour over them boiling vinegar and water mixed1 three successive times1 at intervals of two days4 ,for a three-gallon jar take3 #a teacup black pepper4 #a teacup allspice4 teacup of ginger4 teacup of mace4 teacup of cloves1 all beaten1 but not fine4 #b heads of cabbage chopped fine4 #b teacups horseradish4 #h onions chopped fine4 #a quart mustard seed4 ,take half of the beaten spices and mix with the latter ingredients1 also three cups of brown sugar2 stuff the mangoes with this4 ,add the rest to the vinegar with five pounds of sugar1 and pour on the pickle hot4 ,this makes very superior pickle4--,miss ,s4 ,s4 ,v4 ,green ,pickle #c gallons4 #b ounces mace4 pound ginger1 scalded and sliced4 #b ounces cloves4 #b ounces cinnamon4 #b ounces long pepper4 #b ounces black pepper4 #b ounces allspice4 #a ounce nutmeg4 pound horseradish scraped1 sliced1 but not dried4 #a ounce turmeric4 #d ounces black mustard-seed4 #a ounce coriander-seed4 #b ounces garlic1 or onion4 #b pounds brown sugar4 ,prepare the cucumbers as follows3 gather cucumbers1 snaps1 etc41 and put them in a large stone jar1 pouring over them a strong brine which has been boiled and skimmed--hot1 but not boiling2 cover with an old table-cloth to keep the steam in4 ,let them stand about a week1 then take and soak twenty-four hours in cold water4 ,next put them in a large kettle lined with grape leaves1 and fill1 covering with weak vinegar4 ,sprinkle in a dessertspoonful of powdered alum1 and cover with grape leaves1 setting on the stove until a beautiful bright green4 ,put in a jar and pour this vinegar over them and let them stand until next day2 then dry the pickles with a cloth1 and have ready the jar1 putting in a layer of the pickles with a layer of the seasoning before mentioned2 fill with strong cider vinegar4 ,tie up closely1 and keep in a warm1 dry place4 ,the spices must be bruised or beaten tolerately fine before putting with pickles2 and a little salad oil added is an improvement4--,mrs4 ,p4 ,mc,g4 ,,cucumbers ,,or ,,other ,,small ,,pickles4 #b gallons vinegar4 #c tablespoonfuls ginger4 #b tablespoonfuls celery-seed4 #a tablespoonful cinnamon4 #b tablespoonfuls turmeric4 #a tablespoonful horseradish4 #a tablespoonful garlic4 #b tablespoonfuls pepper4 #a teaspoonful cloves4 #a teaspoonful of mace4 #a teaspoonful of allspice2 all the spices must be pulverized4 ,add the garlic and horseradish when cold4 ,add two pounds sugar1 which must be boiled in the vinegar and poured over the spices4 ,one teaspoonful red pepper will improve it4 ,boil the vegetables in plain vinegar before putting in the spiced vinegar4 ,gherkins and snaps are made in the same way as cucumbers--,mrs4 ,s4 ,,pickled ,,cucumbers4 gallon vinegar4 #c pounds brown sugar4 #b tablespoonfuls cloves4 #b tablespoonfuls allspice4 #b tablespoonfuls mustard4 #b tablespoonfuls celery4 #a tablespoonful white ginger4 #a tablespoonful cinnamon4 #a tablespoonful black pepper4 #b pods green pepper4 #d lemons sliced4 ,a little horseradish4 #ab onions1 and as many cucumbers as the vinegar will well cover4 ,boil all together until the cucumbers are tender1 and they will be ready for use in a week or so4 ,to green the fruit3 line your brass kettle with grape-leaves1 and then pour weak vinegar on the cucumbers1 cover with leaves1 and boil a little while4--,mrs4 ,e4 ,i4 ,,cucumber ,,pickle4 #b gallons good vinegar4 #a cup bruised ginger4 #a cup mustard-seed4 #a cup garlic4 #b onions chopped fine4 teacup black pepper4 #a teacup celery-seed4 ounce mace4 ounce cloves4 ounce turmeric4 #a pod red pepper4 #a handful horseradish4 #c pounds brown sugar4 ,after greening the cucumbers1 put them in plain vinegar for a few days4 ,then boil the spices in one gallon of the vinegar1 and pour it over the pickle boiling hot4 ,do this twice2 it will be ready for use in a week4--,mrs4 ,p4 ,w4 ,,boiled ,,cucumber ,,pickle4 ,take fresh cucumbers 7size for eating71 put them in brine for a few days2 take them out1 and put them in vinegar to soak for two days4 ,then wipe them dry1 cut them in pieces one inch thick4 ,make a seasoning of a mixture of allspice1 cloves1 mace1 nutmeg1 and whole black pepper1 about two ounces to seventy-five cucumbers4 ,add celery-seed1 and onion chopped fine4 ,take a large stone jar1 put a layer of cucumber and a layer of the mixture1 with plenty of brown sugar 7about eight pounds to a large jar74 ,in this way fill the jar1 then cover it with strong vinegar3 tie the mouth up securely1 put the jar in a pot of cold water1 and boil until the cucumber is tender1 and they will be ready for use in a few days4--,mrs4 ,c4 ,c4 ,mc,p4 ,,pickled ,,cucumbers4 ,put them in a wooden or stone vessel1 pour over strong salt and water boiling hot1 put a weight on to keep them under the pickle4 ,after three days1 pour it off1 boil1 and turn it over again3 let stand three days again2 then take them out and let them lie one night in plain cold water2 next day put them over the fire1 but do not let them boil1 allowing one tablespoonful alum to one gallon vinegar2 mace1 cinnamon1 peppercorns1 white and black mustard-seed and grated horseradish1 one tablespoonful each to every gallon vinegar1 and one teaspoonful turmeric1 and two and one-half pounds sugar4 ,fold a double piece of linen1 and a soft1 thick brown paper1 and tie the jars tight2 throw in the vinegar and keep in a dry place4 ,a bladder and linen cloth are nice to be over the pots4--,mrs4 ,g4 ,p4 ,,sweet ,,cucumber ,,pickle4 ,slice cucumbers and soak in brine a week2 then soak in salt water until the salt is extracted sufficiently4 ,boil in strong alum water half an hour1 then in ginger tea half an hour4 ,make a syrup of one quart good vinegar1 one pint water1 three pounds sugar1 to four pounds cucumbers2 season with mace1 cinnamon1 cloves1 and celery-seed4 ,put in the cucumbers and boil till the syrup is thick enough4 ,add some sliced ginger4--,mrs4 ,s4 ,m4 ,,cucumber ,,sweet ,,pickle4 ,first lay the cucumbers in salt and water for one week or ten days2 next cut them in slices quarter of an inch thick4 ,then soak out the salt and boil them in alum water half an hour1 and afterwards in ginger tea for one hour4 ,then make a syrup of one pint water1 one quart vinegar1 three pounds sugar to every four pounds cucumbers4 ,flavor with cloves1 mace1 and cinnamon4 ,boil all together until the syrup is sufficiently thickened4--,mrs4 ,a4 ,c4 ,,to ,,pickle ,,ripe ,,cucumbers4 ,take them yellow1 but not too ripe1 scrape the seeds well out2 lay them in salt and water twenty-four hours1 then make syrup same as for peaches2 in a week scald the vinegar again4--,mrs4 ,c4 ,,green ,,tomato ,,pickle4 ,slice green tomatoes and onions2 sprinkle each layer with salt2 let them stand until next day1 then press all the juice out1 and season very highly with red and black pepper1 celery1 mustard seed1 a little turmeric1 and some sugar2 cover with vinegar1 and cook until tender4--,mrs4 ,m4 ,d4 ,,green ,,tomato ,,pickle4 ,slice and chop green tomatoes1 until you have one gallon4 ,chop one dozen large onions4 ,mix and sprinkle four large spoonfuls of salt upon them1 let it stand one night2 next day drain off all the water1 and have one quart strong vinegar1 two pounds sugar1 spices and pepper to your taste4 ,put in the vinegar1 and put with the tomatoes in a porcelain kettle2 boil half an hour4 ,place in the jar for keeping and cover closely4 ,three or four days afterwards1 boil again for a few minutes and put away for use4--,mrs4 ,l4 ,p4 ,green ,tomato ,pickle4 ,one peck tomatoes sliced4 ,one dozen onions4 ,sprinkle with salt1 and lay by twenty-four hours2 then drain them4 #c pounds sugar to one gallon vinegar4 #a ounces ground pepper4 #a ounce whole cloves4 #a ounce mustard-seed4 #a ounce allspice4 #a cup mustard1 mixed4 ,put all in a kettle1 with vinegar enough to cover2 boil till tender4--,mrs4 ,s4 ,b4 ,,to ,,make ,,green ,,tomato ,,sauce4 #af pounds tomatoes4 #g pints good cider vinegar4 #d pounds brown sugar4 pint celery-seed4 pint mustard-seed4 #a pints onions1 cut fine4 #a teacup ground mustard4 ounce mace4 #b ounces cinnamon4 #a ounce allspice4 ounce cloves4 pound black pepper4 ,put all of the spices in the vinegar1 and boil one hour4 ,then put in the tomatoes1 which you must slice the night before1 and put one layer of salt and one of tomatoes4 ,drain the water off1 and boil the tomatoes in the spiced vinegar till done4--,mrs4 ,dr4 ,s4 ,,green ,,tomato ,,sauce4 ,peel and slice the tomatoes4 ,to two gallons add3 #e tablespoonfuls ground mustard4 #b tablespoonfuls ground black pepper4 #b tablespoonfuls ground allspice4 #b tablespoonfuls ground cloves4 #c gills white mustard-seed4 #a gill celery-seed4 #a gill salt4 #a pint onions1 chopped fine4 #b quarts brown sugar4 #b quarts vinegar4 ,beat all the spices1 except the mustard-seed1 and boil together until thick as marmalade4--,mrs4 ,s4 ,t4 ,green ,tomato ,sauce4 #b gallons tomatoes1 sliced4 #c tablespoonfuls salt4 #c gills of mustard-seed1 whole4 #b tablespoonfuls pepper4 #a tablespoonfuls allspice4 #c tablespoonfuls mustard1 beaten smooth4 #a teaspoonful cloves4 #a teaspoonful cinnamon4 #a teaspoonful celery-seed4 #a pint onions1 chopped fine4 #a quart sugar4 #b quarts vinegar4 ,mix thoroughly and boil till done4--,mrs4 ,p4 ,mc,g4 ,,sweet ,,tomato ,,pickle4 ,peel small tomatoes with a sharp knife2 scald in strong ginger tea until clear4 ,to four pounds tomatoes1 two pounds sugar1 not quite one quart vinegar2 cinnamon1 mace1 nutmeg1 to taste4 ,scald the tomatoes and pour on boiling hot4--,mrs4 ,j4 ,h4 ,f4 ,sweet ,tomato ,pickle4 ,boil green tomatoes in strong ginger tea for ten minutes4 ,then take out1 and to every two pounds add one quart of vinegar1 one pound sugar1 cinnamon1 cloves and mace to your taste4--,mrs4 ,p4 ,sweet ,tomato ,pickle4 ,slice one gallon green tomatoes1 and put a handful salt to each layer of tomatoes4 ,let them stand twelve hours1 then drain off the liquor1 and add to them two green peppers1 and from two to four onions1 sliced2 take two quarts vinegar1 half a pint molasses1 two tablespoonfuls mustard1 one teaspoonful allspice1 and one of cloves2 heat it until it begins to boil1 then put in tomatoes1 onions1 and peppers2 let them boil ten minutes3 pour into a stone jar1 and seal tight4 ,in a fortnight they will be ready for use4--,mrs4 ,dr4 ,p4 ,c4 ,,to ,,make ,,piccalilli4 ,to one-half bushel nicely chopped tomatoes1 which must be squeezed dry1 add two dozen onions1 chopped fine1 one dozen green peppers1 chopped1 one box ground mustard1 one large root horseradish1 nearly one pint salt1 four tablespoonfuls ground cloves1 four tablespoonfuls allspice4 ,mix thoroughly in a stone jar and cover with vinegar1 making a hole in the centre to let the vinegar to the bottom4--,mrs4 ,b4 ,,ripe ,,tomato ,,pickle4 ,puncture the tomato with a thorn or straw4 ,put a layer of tomatoes1 with onions cut up4 ,sprinkle salt on them1 then put another layer of tomatoes and onions1 with salt sprinkled over them4 ,when you have filled the jar or vessel with tomatoes1 let them remain about a week1 then lay them in dishes to drain4 ,give each tomato a gentle squeeze1 to get the salt water out4 ,put them in a jar and cover with strong vinegar4 ,boil a small quantity of vinegar with pepper1 horseradish1 and such other spices as you like1 and pour it over the tomatoes4 ,to two gallons of tomatoes1 use a box of mustard dissolved in the vinegar4--,mrs4 ,c4 ,c4 ,,tomato ,,marmalade ,,or ,,sauce ,,for ,,meats4 ,scald and peel fully ripe tomatoes1 then cut them up1 if large4 ,to twelve pounds add six pounds sugar1 one tablespoonful beaten cloves1 one tablespoonful spice and one tablespoonful cinnamon4 ,boil all in a kettle until the syrup becomes the thickness of molasses4 ,then add one quart of strong vinegar and boil for ten minutes4 ,put away in quart jars--,mrs4 ,mc,g4 ,,hyden ,,salad4 #a gallon cabbage4 gallon green tomatoes4 gallon onions1--all chopped fine4 #d tablespoonfuls salt4 #b tablespoonfuls ginger4 #b tablespoonfuls cloves4 #a tablespoonful cinnamon4 #b tablespoonfuls mustard4 #a pounds brown sugar4 ,plenty of celery-seed4 gallon strong vinegar4 ,boil the whole one-half hour4--,mrs4 ,h4 ,d4 ,hyden ,salad4 ,cut one gallon cabbage as for slaw1 one-half gallon green tomatoes4 ,cut up one pint green pepper1 taking out the seed carefully and cutting up the pod 7do not use the seed71 one quart onions cut up1 and the water pressed from them and thrown away4 ,mix all these1 and sprinkle through them #b tablespoonfuls salt1 and let them stand over night4 ,then take3 #b pounds sugar4 #c large spoonfuls ginger4 #c large spoonfuls turmeric4 #c spoonfuls celery-seed4 #c spoonfuls ground mustard4 #b spoonfuls allspice4 #b spoonfuls cinnamon4 #a spoonful cloves4 #a spoonful mace4 ,beat all fine1 and mix with the salad2 pour over the whole three quarts good vinegar1 and simmer for twenty minutes4 ,ready for use very soon1 and very good4--,mrs4 ,c4 ,m4 ,a4 ,hyden ,salad4 #a gallon cabbage1 chopped fine4 gallon green tomatoes1 chopped fine4 pint green pepper1 chopped fine4 #a pint onions1 chopped fine4 ,sprinkle salt1 and let it stand overnight2 next morning1 pour boiling water over1 and squeeze dry4 ,take3 #b ounces ginger4 #d tablespoonfuls ground mustard4 #a ounce cinnamon4 #a ounce cloves4 #b ounces turmeric4 #a ounce celery-seed4 #b pounds sugar4 #b spoonfuls salt4 gallon vinegar4 ,boil ten minutes4--,mrs4 ,h4 ,hyden ,salad4 ,cut up fine1 #a gallon cabbage4 gallon green tomatoes4 pint green pepper4 #a quart onions minced1 the juice thrown away4 ,add to all these3 #d tablespoonfuls ground mustard4 #b tablespoonfuls ginger4 #a tablespoonful cinnamon4 #a tablespoonful cloves4 #b ounces of turmeric4 #a ounce celery-seed4 #b pounds sugar4 #b tablespoonfuls salt4 ,mix all well together1 add one-half gallon good vinegar1 and boil slowly twenty minutes4 ,take the seed out of the green pepper4 ,make late in the summer4--,mrs4 ,r4 ,hyden ,salad4 #a gallon of finely chopped cabbage4 #a gallon green tomatoes4 #a pint green peppers-- pint will do4 #a quart onions4 pint horseradish4 #a pound sugar4 gallon vinegar4 #d tablespoonfuls ground mustard4 #b tablespoonfuls ginger4 #a tablespoonful cloves4 #a tablespoonful cinnamon4 #a tablespoonful celery-seed4 #b spoonfuls salt4 ,beat the spice well1 mix all together well1 and boil fifteen minutes4 ,black peppers can be used instead of the green1 one tablespoonful ground4--,mrs4 ,e4 ,c4 ,g4 ,,oil ,,mangoes4 #a pound race ginger1 well soaked1 beaten and dried4 #a pound horseradish4 #a pound white mustard-seed4 #a pound black mustard-seed4 #b ounces ground mustard4 #b ounces black pepper4 #b ounces turmeric4 #b ounces cloves4 ounce mace4 #a ounce celery-seed4 #b pounds sugar4 ,beat the ingredients together in a mortar1 and mix the mustard with as much olive oil as will make a paste4 ,then after the mangoes have been in brine two weeks1 and greened as you would cucumbers1 stuff them2 if any filling is left1 sprinkle between the layers in the jar4 ,pour over as much boiling vinegar as will cover them4--,mrs4 ,t4 ,c4 ,,to ,,make ,,oil ,,mangoes4 ,put the mangoes in strong brine for five days4 ,wash them1 and remove the seed4 ,stuffing for the same4 #a pound white mustard-seed4 pound pounded ginger4 pound black pepper1 pounded4 #d tablespoonfuls celery-seed4 #c ounces mace4 ,mix these ingredients with as little oil as possible1 stuff the mangoes with it1 adding scraped horseradish and one blade of garlic4 ,pour cold vinegar over them1 and one pound salt4 ,press the mangoes under the vinegar1 and watch them closely4 ,it is well to scald the vinegar in the spring4--,mrs4 ,h4 ,t4 ,,to ,,green ,,mangoes4 ,after taking them from the brine1 lay them in a kettle with grape-vine leaves between each layer of mangoes2 a little alum sprinkled on each layer4 ,let them simmer all day1 changing the leaves if necessary4 ,if not green enough1 put them on the second day4--,mrs4 ,e4 ,,mangoes4 ,to a three-gallon jar of mangoes prepared for the vinegar1 take3 #a teacup black pepper4 #a ounce allspice4 ounce ginger4 ounce mace4 ounce cloves1 beat well1 but not fine4 ,take one head of raw cabbage4 #h onions4 #b teacups of horseradish4 #a quart of mustard-seed4 ,take half the beaten spices1 and mix with the latter ingredients1 also three cups of brown sugar2 besides1 put one teaspoonful brown sugar in each mango before you put in the stuffing4 ,it takes five pounds of sugar for a three-gallon jar4 ,the balance of the sugar mix with the spice and vinegar enough to cover the pickle4--,mrs4 ,h4 ,c4 ,,stuffing ,,for ,,sixty ,,mangoes4 #a pound black mustard-seed4 #a pound white mustard-seed4 #b pounds chopped onion4 #a ounce mace4 #a ounce nutmeg4 #b handfuls black pepper4 #a ounce turmeric1 well mixed with cold water4 ,pound the mace1 nutmeg1 and pepper4 #a cup sweet oil4 pound ,english mustard4 #d pounds brown sugar4 ,mix all these well together1 throwing in little bits of mango or cucumbers4 ,,peach ,,mangoes4 ,pour boiling salt water over the peaches--let them stand two days2 take them out and slit them on one side1 and put them in turmeric vinegar for two days4 ,extract the seed1 stuff and sew them up1 and put in the prepared vinegar4 ,prepare the stuffing as follows3 chop some of the peaches from the turmeric vinegar1 add a large quantity of mustard-seed1 celery-seed1 a good deal of brown sugar--one pound to two and a half pounds peaches2 ground ginger1 cinnamon1 cloves1 pepper1 turmeric1 and any other spices1 if you like4 ,onions chopped fine4 ,vinegar to be seasoned the same way2 and any of the stuffing left may be put in the vinegar4--,mrs4 ,c4 ,c4 ,peach ,mangoes4 ,remove the stones from large white ,heath peaches by cutting in halves4 ,stuff them with white mustard-seed1 a little pounded mace1 turmeric1 and celery-seed4 ,sew them up1 and drop them in with the yellow cabbage4--,mrs4 ,h4 ,t4 ,peach ,mangoes4 ,pour boiling salt water over the peaches1 let them stand two days2 then take them out1 slit them on the side1 and put them in turmeric vinegar for two days or longer4 ,take them out1 extract the seed1 stuff them1 sew them up1 and put into the prepared vinegar4 ,to prepare the stuffing3 ,chop up some of the peaches1 add a large quantity of white mustard-seed1 a good deal of brown sugar1 some ground ginger1 cinnamon1 cloves1 pepper1 turmeric1 celery-seed1 also a great deal of chopped onion4 ,vinegar1 seasoned with same ingredients4 ,quantity of spices can be regulated by your taste4--,miss ,s4 ,peach ,mangoes4 ,take large plum peaches1 sufficient quantity to fill the jar4 ,peel nicely1 and take out the stones4 ,have ready the stuffing in proportion to the peaches4 ,mince fine some soft peaches1 preserved orange peel1 preserved ginger1 coriander-seed1 celery-seed1 a small quantity mace1 cinnamon1 candied strawberries1 if you have them1 and pickled cherries4 ,sew the peaches up1 after stuffing them1 and fill the jar4 ,then to every pound coffee sugar add one-half pint vinegar1 allowing the above quantity to two pounds fruit4 ,make a syrup of the sugar and vinegar1 and pour on the peaches1 boiling-hot4 ,repeat this for three mornings2 the fourth morning put them all on together1 and boil a short time2 add a few spices1 cinnamon1 and ginger to the syrup when you make it4 ,they will be ready for use in a few weeks4--,mrs4 ,r4 ,,pepper ,,mangoes4 ,with a sharp knife take the cap out of the pod1 then scrape out the seed4 ,lay the pods in weak salt and water for one hour4 ,take hard cabbage1 chop them very fine1 and to every quart of cabbage1 add #a tablespoonful salt4 #a tablespoonful pulverized black pepper4 #b tablespoonfuls white mustard-seed4 #a teaspoonful ground mustard4 ,mix all this well together1 drain the peppers1 and stuff them with the mixture1 and replace the cap4 ,pack them closely in a stone jar1 with the small end downwards4 ,do this until the jar is filled2 then pour on them strong cold vinegar4 ,they are ready for use in three weeks4 ,you can use spices and sugar1 if preferred4--,mrs4 ,w4 ,a4 ,s4 ,,to ,,pickle ,,walnuts4 ,after the walnuts have been in brine six weeks1 scrape and wipe them with a coarse towel4 ,put them in plain vinegar1 and let them remain for a week or two4 ,drain them well--place in a jar1 and pour over them vinegar spiced and prepared as for yellow pickles1 omitting the turmeric and lemons1 and using black pepper instead of white4--,mrs4 ,s4 ,t4 ,,walnut ,,pickle4 ,the walnuts must be quite green and tender4 ,first soak them in fresh water1 then rub off with a coarse towel4 ,the walnuts must be kept in brine a week1 and then soaked in clear water for several hours4 ,boil them in vinegar a little while--this time put water in the vinegar2 then put them in good strong vinegar1 a portion of which must be boiled and poured over them four successive mornings4 ,season with cinnamon1 mace1 cloves1 and add two pounds sugar to one gallon vinegar1 or in proportion to quantity of pickle4--,mrs4 ,c4 ,c4 ,walnut ,pickle4 ,gather the nuts about the #ajth or #bjth of ,june1 when they are sufficiently tender to be pierced with a pin2 pour boiling salt water on1 and let them be covered with it nine days1 changing it every third day4 ,put them on dishes to air1 until they are black2 then soak out the salt1 and put them in weak vinegar for a day or two2 put into the jar1 and pour on hot the following pickled vinegar3 #g ounces ginger4 #g ounces of garlic4 #g ounces of salt4 #g ounces of horseradish4 ounce red pepper4 ounce of orange peel4 ounce of mace4 ounce of cloves1 all boiled in #a gallon strong vinegar4 #a ounce black pepper also4--,mrs4 ,j4 ,h4 ,f4 ,walnut ,pickle4 ,put the walnuts in salt water for five or six weeks2 then in fresh water for twenty-four hours2 boil in weak vinegar and water until soft enough to run a straw through4 ,then rub them with a coarse towel2 make a strong liquor of vinegar1 horseradish1 garlic1 and mace2 pour on1 and leave them till ready for use1 in two or three weeks4--,mrs4 ,t4 ,,to ,,pickle ,,martinas4 ,take one gallon pot full of martinas4 ,make a brine strong enough to bear an egg2 keep them covered for ten days4 ,take them out and wash them in cold water1 then put them in cold vinegar4 ,let them remain for ten days2 drain them1 and put them in the jar intended for use4 ,in half a gallon of vinegar scald a large handful of horseradish1 scraped fine4 ,a cupful black pepper4 #a cupful ginger4 cupful black mustard-seed4 #c tablespoonfuls of beaten cloves4 #c onions sliced fine4 #a pod red pepper4 #c pounds brown sugar4 ,pour them over the pickle1 and fill with cold vinegar4--,mrs4 ,s4 ,d4 ,,pickled ,,martinas4 ,put three gallons of martinas in very strong brine1 keep covered for ten days1 then wash them in cold water1 and put them in vinegar to stand ten more days2 then drain and put them in the jar intended for them4 ,in three pints of vinegar1 scald3 ,a large handful of scraped horseradish4 #a cup allspice4 cup black pepper4 #a cup of ginger4 cup of black mustard4 #c large spoonfuls of cloves1 all beaten4 #c onions sliced4 #a pod red pepper4 #c pounds brown sugar4 ,pour it over the martinas1 and fill up with cold vinegar4--,miss ,e4 ,t4 ,,to ,,pickle ,,martinas4 ,put the martinas in a strong brine of salt and water1 let them remain a week or ten days4 ,then wash them1 and put them in cold vinegar1 to soak the salt and greenish taste out of them4 ,when ready to pickle1 lay them out to drain2 scald the following ingredients in a gallon of vinegar1 and pour over them in a jar2 if not full1 fill up with cold vinegar4 #a large handful of sliced horseradish4 #a teacup of allspice4 cup of black pepper4 cup of mustard-seed 7black74 #b tablespoonfuls cloves4 #b pounds brown sugar4 #c or four onions1 sliced4 ,the spices to be beaten1 but not too fine4 ,this quantity fills a two-gallon jar4--,mrs4 ,j4 ,j4 ,m4 ,,chow-,,chow ,,pickle4 peck green tomatoes4 #b large cabbages4 #ae onions4 #be cucumbers4 #a plate horseradish4 pound mustard-seed4 #a ounce celery-seed4 #b ounces ground pepper4 #b ounces turmeric4 ounce cinnamon4 ,cut the onions1 tomatoes1 cucumbers and cabbage in small pieces2 pack them down overnight in salt1 lightly2 in the morning pour off the brine1 and put them to soak in weak vinegar two days2 drain again1 and mix the spices4 ,boil half a gallon vinegar and three pounds sugar1 and pour over them hot4 ,mix two boxes ground seed4--,mrs4 ,r4 ,a4 ,,chow-,,chow4 peck onions4 peck green tomatoes4 #e dozen cucumbers4 ,slice all very fine1 and put in a few whole cucumbers1 one pint small red and green peppers2 sprinkle one pint salt over them1 and let them stand all night2 then add3 #a ounce mace4 #a ounce white mustard-seed4 #a ounce celery-seed4 #a ounce turmeric4 #a ounce whole cloves4 #c tablespoonfuls ground mustard4 #b pounds brown sugar4 #a stalk horseradish1 grated fine4 ,cover all with one gallon and one pint of strong vinegar1 and boil thirty minutes4--,miss ,e4 ,t4 ,chow-,chow4 peck onions4 peck green tomatoes4 #c dozen large cucumbers4 #d large green peppers4 pint small peppers1 red and green4 ,sprinkle one pint salt on1 and let them stand all night2 the cucumbers not peeled1 but sliced one inch thick1 the onions also sliced4 ,in the morning drain off the brine1 and add to the pickles3 #a ounce mace4 #a ounce black pepper4 #a ounce white mustard-seed4 #a ounce turmeric4 ounce cloves4 ounce celery-seed4 #c tablespoonfuls made mustard4 #b pounds brown sugar4 ,with a little horseradish4 ,cover with vinegar1 and boil till tender1 a half-hour or more4 ,when cold1 ready for use4--,mrs4 ,c4 ,n4 ,,chow-,,chow ,,pickle4 #a gallon chopped cabbage4 #d onions4 #b pounds brown sugar4 #b pints strong vinegar4 #b tablespoonfuls black pepper4 #b tablespoonfuls of allspice4 #b tablespoonfuls of celery-seed4 pint mustard-seed4 #a tablespoonful ground mustard4 ,the cabbage and onions must stand in strong salt and water two hours1 then place in a brass kettle1 with the vinegar and spices1 and sugar2 boil until syrup is formed4 ,excellent4--,mrs4 ,j4 ,h4 ,f4 ,,chow-,,chow4 ,the recipe is for one gallon pickle2 for more1 the quantities must be increased1 of course4 ,the ingredients consist of3 peck green tomatoes4 #a large head of cabbage4 #f large onions4 #a dozen cucumbers4 pint grated horseradish pound white mustard-seed4 ounce celery-seed4 ,a few small onions4 teacup ground pepper4 ,turmeric1 ground cinnamon4 ,a little brown sugar4 ,cut the cabbage1 onions and cucumbers into small pieces1 and pack them down in salt one night2 then put in vinegar1 poured over hot4 ,do this three mornings4 ,the third morning1 mix one box ground mustard with one-quarter pint salad oil4 ,to be mixed in while warm4--,mrs4 ,o4 ,b4 ,,leesburg ,,chow-,,chow4 peck green tomatoes4 #b large heads cabbage4 #ae large white onions4 #be cucumbers4 ,cut these up1 and pack in salt for a night4 ,drain off1 and then soak in vinegar and water for two days4 ,drain again4 ,mix with this1 then3 #a pint grated horseradish4 pint small white onions4 pound white mustard-seed4 #a ounce celery-seed4 teacup ground black pepper4 teacup turmeric4 teacup cinnamon4 ,pour over one and a half gallons boiling hot vinegar4 ,boil this vinegar for three mornings2 the third morning1 mix with two boxes mustard1 three pounds brown sugar1 and half-pint sweet oil4--,mrs4 ,j4 ,b4 ,d4 ,,sweet ,,pickle ,,peaches4 ,powder cloves1 mace1 and allspice1 and mix well together4 ,to every pound fruit add one-quarter pound sugar1 one gill vinegar1 one teaspoonful of the mixed spices4 ,boil all together1 and when the fruit is done1 take from the syrup1 and lay on dishes4 ,let the syrup cook thoroughly4 ,put the fruit in jars1 and pour on the syrup4 ,cover when cool4--,mrs4 ,d4 ,r4 ,,to ,,pickle ,,peaches4 #a pound peaches4 pound sugar4 #a pint vinegar4 ,mace1 cloves1 cinnamon2 boil the ingredients every day1 for six days1 and pour over the peaches4--,mrs4 ,f4 ,d4 ,g4 ,,spiced ,,peaches4 ,take nine pounds ripe peaches1 rub them with a coarse towel1 and halve them4 ,put four pounds sugar and one pint good vinegar in the kettle with cloves1 cinnamon1 and mace4 ,when the syrup is formed1 throw in the peaches a few at a time2 when clear1 take them out and put in more4 ,boil the syrup till quite rich2 pour it over the peaches4 ,cherries can be pickled in the same way4--,mrs4 ,c4 ,c4 ,,peaches ,,to ,,pickle4 ,make a syrup with one quart vinegar and three pounds sugar2 peel the peaches and put them in the vinegar1 and let boil very little4 ,take out the fruit1 and let the vinegar boil half an hour1 adding cinnamon1 cloves1 and allspice4--,mrs4 ,a4 ,h4 ,,pickled ,,peaches ,take peaches pretty ripe1 but not mellow2 wipe with flannel as smooth as possible2 stick a few cloves in each one4 ,one pound sugar to one pint vinegar4 ,allow three pounds sugar and three pints vinegar to one pan peaches4 ,scald the vinegar1 then put on the peaches2 boil till nearly soft1 then take out and boil the vinegar a little longer1 and pour over the fruit4--,mrs4 ,g4 ,p4 ,pickled ,peaches4 ,put the peaches in strong brine1 and let them remain three or four days2 take them out1 and wipe them dry2 put them in a pot with allspice1 pepper1 ginger1 and horseradish2 boil some turmeric in your vinegar4 ,pour it on hot4--,miss ,e4 ,t4 ,,peach1 ,,pear1 ,,quince ,,and ,,apple ,,pickle4 #a pound fruit4 pound sugar pint vinegar4 ,dissolve sugar and vinegar together2 put a small quantity of fruit2 boil until you can stick a straw through it4 ,season with cinnamon and mace4 ,rescald the vinegar1 and pour over the fruit for nine mornings4--,mrs4 ,dr4 ,j4 ,,sweet ,,pickle4 7,honolulu ,melon47 #d pints vinegar1 very clear4 #d pints sugar4 #a ounce cloves4 #a ounce cinnamon4 ,put all to boil1 then drop in the melons1 as much as the vinegar will cover1 and boil fifteen minutes4 ,put them in jars1 and every day1 for two or three days1 pour off the vinegar1 boil it over1 and pour on the pickles until they seem done4--,mrs4 ,m4 ,w4 ,t4 ,,cantaloupe ,,pickle4 ,cut up ripe melons into small square pieces1 peel and scrape out the soft pulp and seeds1 soak one night in alum water1 and then boil in strong ginger tea4 ,then to each pound of fruit add three-quarters of a pound loaf sugar1 mace1 cinnamon1 and white ginger to the taste1 and cover with best cider vinegar4 ,boil till it can be pierced with a straw1 then set aside1 and the next day pour off1 and boil the syrup until it thickens a little1 and return to the fruit boiling-hot4--,mrs4 ,f4 ,f4 ,f4 ,cantaloupe ,pickle4 ,pare and cut in small pieces1 cover with vinegar2 pour off and measure1 and to each pint put three-quarters of a pound brown sugar2 cloves and mace to your taste4 ,boil the syrup1 put in the fruit and boil until clear2 then take out the fruit1 boil a few minutes longer1 and pour it on the pickles1 hot4 ,when cold1 it is ready for use4--,mrs4 ,e4 ,i4 ,cantaloupe ,pickle4 ,take four or five cantaloupes1 quarter1 and cover with vinegar2 to stand twenty-four hours4 ,then measure off the vinegar1 leaving out one quart4 ,to each quart1 add three pounds brown sugar1 cinnamon1 cloves1 and mace to the taste4 ,place the spiced vinegar over the fire1 and when it has boiled awhile1 drop in the fruit1 cooking it thirty or forty minutes4--,mrs4 ,r4 ,p4 ,,ripe ,,muskmelon ,,pickles4 ,take hard melons1 after they are sufficiently ripe to be well flavored4 ,slice them lengthwise1 scrape out the seed1 and lay the melon in salt over night2 wash and wipe dry1 put them in alum water one hour1 wash and wipe them again2 cut them in slices and pack in jars4 ,pour over them a syrup of vinegar seasoned with cinnamon and cloves2 put three or four pounds of sugar to one gallon vinegar1 and boil until it is right thick4--,mrs4 ,a4 ,c4 ,,sweet ,,watermelon ,,pickle4 ,trim the rinds nicely1 being careful to cut off the hard coating with the outer green4 ,weigh ten pounds rind and throw it in a kettle1 and cover with soft water2 let this boil gently for half an hour1 take it off and lay it on dishes to drain4 ,next morning put one quart vinegar1 three pounds brown sugar1 one ounce cinnamon1 one ounce mace1 the white of one egg well beaten and thrown on top of the liquid 7to clear it as you would jelly71 three teaspoonfuls turmeric1 all together in a kettle1 and boil for a few minutes2 skim off what rises as scum with the egg4 ,throw in the rind1 and boil for twenty minutes4 ,the peel of two fresh lemons will give a nice flavor1 though not at all necessary4--,mrs4 ,l4 ,w4 ,c4 ,,watermelon ,,pickle4 #d pounds watermelon rind4 #b pounds sugar4 #a pint vinegar4 ,mace1 cloves1 cinnamon1 and ginger to the taste4 ,peel the rind and cut in pieces2 boil in ginger tea till clear1 then throw in cold water overnight4 ,next morning make a syrup and preserve the rind2 just before taking off the fire1 pour in the vinegar4--,mrs4 ,a4 ,t4 ,,watermelon ,,rind ,,pickle4 ,ten pounds melon1 boil in water until tender4 ,drain the water off4 ,make a syrup of two pounds sugar1 one quart vinegar1 one-half ounce cloves1 one ounce cinnamon2 boil all this and pour over rind boiling-hot2 drain off the syrup and let it come to a boil2 then pour it over the melons4--,mrs4 ,c4 ,c4 ,mc,p4 ,,pickle ,,of ,,watermelon ,,rind4 ,cut in pieces and soak the rind in weak salt and water for twenty-four hours--of course having first peeled off the outside4 ,to seven pounds rind put three pounds sugar2 scald well in ginger tea1 and make a syrup of the sugar and vinegar1 enough to cover the rind4 ,season the syrup with mace and ginger1 and boil the rind in it till tender4 ,a delicious pickle4--,mrs4 ,dr4 ,p4 ,c4 ,,pickled ,,plums4 #g pounds sweet blue plums4 #d pounds brown sugar4 #b ounces stick cinnamon4 #b ounces whole cloves4 #a quart vinegar4 ,put a layer of plums and spice alternately2 scald the vinegar and sugar together2 pour it on the plums2 repeat for two or three days1 the last time scalding plums and syrup together4--,mrs4 ,w4 ,,to ,,pickle ,,damsons4 ,take seven pounds damsons1 wash and wipe them dry1 three pounds sugar1 one-half ounce cinnamon1 half-ounce mace1 half-ounce cloves1 half-ounce allspice4 ,with one quart strong vinegar and the sugar make a syrup1 and pour it over the fruit boiling-hot4 ,let it stand twenty-four hours2 repeat the boiling next day1 and let it remain twenty-four hours longer2 then put all on the fire together and cook till the fruit is done4--,miss ,d4 ,d4 ,,sweet ,,pickle4 ,boil in three quarts of vinegar four or five pounds sugar1 one ounce cinnamon1 one ounce allspice1 one ounce mace1 one-half ounce cloves1 and pour all over fourteen pounds damsons or peeled peaches4--,mrs4 ,o4 ,b4 ,,german ,,pickle4 pound white sugar4 #a pound damsons4 #a pint vinegar4 #a teaspoonful cloves4 ,a few sticks of cinnamon4 ,make a syrup with vinegar1 sugar and spices1 then drop in a few of the damsons at a time4 ,scald them until the skins crack1 laying each quantity in a dish till all are done4 ,fill the jars three-fourths full1 and pour in the syrup4--,mrs4 ,r4 ,l4 ,p4 ,,damson ,,pickle4 #g pounds fruit4 #a ounce cinnamon4 #a ounce cloves4 #a ounce mace4 #a ounce celery-seed4 #c pounds brown sugar4 ,spices to be beaten fine2 put them in the jar1 sprinkling the spice through in layers4 ,boil one quart vinegar with the sugar1 and pour over the fruit and spices4 ,repeat the scalding of the vinegar for four days4--,mrs4 ,c4 ,n4 ,,composition ,,pickle4 #a gallon chopped cabbage4 gallon green tomatoes1 sliced4 gallon cucumbers4 #a quart onions4 all finely chopped4 ,let them stew several hours1 then drain off the water4 ,add3 #d tablespoonfuls ground mustard4 #b tablespoonfuls ginger4 #a ounce cloves4 #b ounces turmeric4 #b ounces celery seed4 #b pounds brown sugar4 #b spoonfuls salt4 gallon strong vinegar2 boil twenty minutes4--,mrs4 ,c4 ,c4 ,,rago,t ,,pickle4 #b gallons chopped cabbage4 #b gallons green or ripe tomatoes4 #e tablespoons of mustard1 ground4 #c gills mustard-seed4 #b tablespoonfuls allspice4 #b teaspoonfuls cloves4 #a gill salt4 #a pint chopped onions4 #a pound brown sugar4 ,some chopped celery1 or celery-seed4 #c quarts good cider vinegar4 ,boil all well together1 and it is ready for use4--,miss ,e4 ,t4 ,,kentucky ,,pickle4 ,take green tomatoes1 cabbage1 and onions1 about equal quantities--grind them in a sausage machine4 ,salt1 and put the mixture in a bag1 and let it hang all night or until the juice has run from it--then season with red and black pepper1 mustard-seed1 celery-seed1 cloves1 sugar4 ,pack in jars1 and cover with strong cold vinegar4--,mrs4 ,m4 ,d4 ,,french ,,pickles4 #a peck green tomatoes4 peck onions4 pound white mustard-seed4 #a ounce allspice4 #a ounce cloves4 #a bottle mixed mustard4 #b tablespoonfuls black pepper4 #a tablespoonful cayenne4 #a ounce celery-seed4 #a pound brown sugar4 ,slice the tomatoes and lay them in salt for twelve hours2 pour off the brine4 ,slice the onions1 and put a layer of onions1 tomatoes1 spices and sugar into a bell-metal kettle1 until the ingredients are all in4 ,pour in vinegar until well covered1 and boil for one hour4--,mrs4 ,dr4 ,s4 ,french ,pickle4 #a gallon cabbage4 gallon green tomatoes4 #a quart onions4 #f pods green pepper1 without the seed4 #c tablespoonfuls ground mustard1 or seed4 #a tablespoonful ginger4 #a tablespoonful horseradish4 #a tablespoonful cinnamon4 #a tablespoonful cloves4 #b tablespoonfuls salt4 #a tablespoonful celery4 pound sugar4 gallon vinegar4 ,chop up cabbage1 tomatoes1 onions1 and pepper2 sprinkle salt over it1 and let it stand an hour or so1 and pour off the liquor4 ,add spices and vinegar1 boil all together until you can stick a straw through the cabbage and tomatoes4 ,this1 as you see1 will only make a small quantity when boiled down4--,mrs4 ,m4 ,mc,n4 ,,spanish ,,pickle4 #d dozen large cucumbers4 #d large green peppers4 peck onions4 peck green tomatoes4 ,slice the whole1 and sprinkle over with one pint salt1 allow them to remain over night1 then drain them4 ,put the whole into a preserving kettle1 and add the following ingredients3 sliced horseradish according to your judgment1 one ounce mace1 one ounce white pepper1 one ounce turmeric1 one ounce white mustard-seed1 half an ounce cloves1 half an ounce celery-seed1 four tablespoonfuls of dry mustard1 one and a half pounds brown sugar4 ,cover the whole with vinegar1 and boil it one hour4--,mrs4 ,j4 ,j4 ,m4 ,,onion ,,pickle4 ,peel and scald the onions in strong salt water twenty-five or thirty minutes2 take them out and lay on dishes in the sun1 a day or two1 then put them in vinegar prepared as for cabbage pickle4--,mrs4 ,dr4 ,j4 ,,pickled ,,onions4 ,pour boiling water over the onions and let them stand until the brine gets cooled2 then change the brine for nine mornings1 warming it every day4 ,the ninth day put them in fresh water1 and let them soak one day and night4 ,then put the spices and vinegar on the fire1 and let them come to a boil1 and drop in the onions in a few minutes2 add sugar to your taste4--,mrs4 ,a4 ,h4 ,,lemon ,,pickle4 ,rasp the lemons a little and nick them at one end2 lay them in a dish with very dry salt1 let them be near the fire1 and covered4 ,they must stand seven or eight days1 then put in fresh salt1 and remain the same time2 then wash them well1 and pour on boiling vinegar1 grated nutmeg1 mace1 and whole pepper4 ,whenever the salt becomes damp1 it must be taken out and dried4 ,the lemons will not be tender for nearly a year4 ,the time to pickle them is about ,february4--,mrs4 ,a4 ,,pickling ,,fifty ,,lemons4 ,grate off the yellow rind1 cut off the end1 and pack in salt for eight days4 ,set them in a hot oven1 in dishes2 turning until the salt candies on them4 ,place them in a pot and pour on two gallons vinegar 7boiling7 to which has been added two pounds white mustard-seed1 two tablespoonfuls mace1 one pound ginger1 four tablespoonfuls celery-seed1 one pound black pepper1 two pounds sugar1 one handful horseradish scraped4 ,all the spices1 except mustard-seed1 must be pulverized4--,mrs4 ,h4 ,p4 ,c4 ,,apple ,,pickle4 #c pounds apples4 #b pounds sugar4 #a pint vinegar4 #a teaspoonful mace4 #a tablespoonful beaten cinnamon4 #a dozen cloves4 #b teaspoonfuls allspice4 #a tablespoonful beaten ginger4 #a tablespoonful celery-seed4 ,boil until the apples are perfectly clear4--,mrs4 ,j4 ,a4 ,s4 ,,cherry ,,pickle4 ,pick firm1 ripe1 short-stem cherries1 and lay them in a stone jar1 with the stems on4 ,put into a kettle vinegar1 sweetened to your taste1 allspice1 mace1 cloves1 and cinnamon4 ,put on the fire until it is scalding hot1 then pour over the cherries1 and let them stand until next day1 when the vinegar must be poured off them into the kettle again1 and scalded as before1 and poured on the cherries4 ,repeat this for nine mornings1 and your pickle is ready for use4--,mrs4 ,c4 ,,pickled ,,blackberries4 ,one pound sugar1 one pint vinegar1 one teaspoonful powdered cinnamon1 one teaspoonful allspice1 one teaspoonful cloves1 one teaspoonful nutmeg4 ,boil all together1 gently1 fifteen minutes1 then add four quarts blackberries1 and scald 7but not boil7 ten minutes more4 ,the spices can be omitted1 if preferred4--,mrs4 ,w4 ,,tomato ,,catsup4 ,take sound1 ripe tomatoes1 grate them on a coarse grater1 then strain through a wire sieve1 throwing away the skins and seed4 ,then put the liquid in a cotton bag and let it drip for twenty-four hours4 ,take the residuum and thin to the proper consistency with vinegar4 ,then season it to your taste with garlic1 salt1 pepper1 and spices4--,mrs4 ,a4 ,a4 ,tomato ,catsup4 ,one-half bushel tomatoes stewed sufficiently to be strained through a colander2 to every gallon of pulp add three quarts strong vinegar1 two tablespoonfuls salt1 four tablespoonfuls grated horseradish1 one pound brown sugar1 three large onions chopped fine1 one tablespoonful black pepper4 ,boil till quite thick4--,mrs4 ,c4 ,b4 ,cold ,tomato ,catsup4 peck ripe tomatoes4 gallon vinegar4 #a teacup salt4 #a teacup mustard1 ground fine4 #d pods red pepper4 #c tablespoonfuls black pepper4 ,a handful celery-seed4 #a cup horseradish4 ,all of the ingredients must be cut fine1 and mixed cold4 ,put in bottles1 cork1 and seal tight4 ,it is better kept awhile4--,mrs4 ,p4 ,tomato ,catsup4 #a gallon pulp of tomatoes #a tablespoonful ginger4 #b tablespoonfuls cloves4 #a tablespoonful black pepper4 #b tablespoonfuls grated horseradish4 #b tablespoonfuls salt4 #b_/c gallon vinegar4 ,boil all well together1 then add three pounds sugar1 and boil awhile4--,mrs4 ,m4 ,s4 ,c4 ,tomato ,catsup4 ,put into a preserving kettle about one pint water1 fill up the kettle with ripe red tomatoes1 previously washed and picked1 with the skins on1 cover closely1 and set on a hot fire2 frequently stirring that they may not stick to the bottom4 ,boil about one hour4 ,turn into a wooden tray2 when cool enough1 rub through a coarse sieve1 through which neither skin nor seed can pass4 ,measure five quarts of this pulp1 and boil until very thick1 then add two tablespoonfuls horseradish1 two tablespoonfuls white mustard-seed1 two tablespoonfuls celery-seed1 two tablespoonfuls black pepper beaten fine1 two or three races of ginger beaten fine1 three or four onions chopped fine1 a little garlic1 one nutmeg1 salt and sugar to the taste4 ,stir all in1 and let it come to a boil4 ,pour in one quart strong cider vinegar4 ,let it boil up once more1 and take off the fire4 ,bottle1 cork1 and seal4--,mrs4 ,s4 ,t4 ,,cucumber ,,catsup4 ,pare and grate the cucumbers4 ,to one quart of cucumbers add three large onions grated1 one teaspoonful salt1 one teaspoonful pepper1 and as much vinegar as cucumbers4 ,exclude the air4--,mrs4 ,l4 ,p4 ,cucumber ,catsup4 ,grate three cucumbers2 one onion1 one pint of vinegar1 one tablespoonful black pepper1 one tablespoonful salt1 one teaspoonful pounded celery-seed4 ,put the catsup in bottles1 with large mouths2 as the cucumber settles1 and is hard to get out4--,mrs4 ,h4 ,t4 ,cucumber ,catsup4 ,chop three dozen large cucumbers and eight white onions1 fine as possible1 or grate them4 ,sprinkle over them three-fourths of a pint of salt1 one-half teacup ground pepper2 before seasoning1 drain off all the water through a sieve2 mix well with good vinegar1 and bottle4--,mrs4 ,p4 ,w4 ,cucumber ,catsup4 ,one dozen cucumbers1 four large onions1 four tablespoonfuls salt1 four teaspoonfuls black pepper1 one quart strong vinegar4 ,grate onions and cucumbers4--,mrs4 ,h4 ,d4 ,,walnut ,,catsup4 ,to one gallon vinegar3 ,add #ajj walnuts pounded4 #b tablespoonfuls salt4 ,a handful horseradish4 #a cup mustard-seed1 bruised4 #a pint eschalots1 cut fine4 pint garlic4 pound allspice4 pound black pepper4 ,a tablespoonful ginger4 ,if you like1 you can add cloves1 mace1 sliced ginger1 and sliced nutmeg4 ,put all these in a jug1 cork tightly1 shake well1 and set it out in the sun for five or six days1 remembering to shake it well each day4 ,then boil it for fifteen minutes1 and when nearly cool1 strain1 bottle1 and seal the bottles4--,mrs4 ,a4 ,c4 ,walnut ,catsup4 ,take forty black walnuts that you can stick a pin through2 mash and put them in a gallon of vinegar1 boil it down to three quarts and strain it4 ,then add a few cloves of garlic or onion1 with any kind of spice you like1 and salt4 ,when cool1 bottle it4 ,have good corks4--,miss ,e4 ,t4 ,to make ,catsup of ,walnuts4 ,bruise the walnuts 7when large enough to pickle7 in a mortar2 strain off the liquor and let it stand till it be clear2 to every quart thus cleared add one ounce of allspice1 one ounce black pepper1 one ounce ginger bruised fine4 ,boil the whole about half an hour2 then add one pint best vinegar1 one ounce salt1 eight eschalots1 or one ounce horseradish4 ,let it stand to cool2 then strain it again1 and bottle for use4--,mrs4 ,m4 ,p4 ,to make ,walnut ,catsup from the ,leaves4 ,provide a jar that will hold about three gallons4 ,mix the following ingredients3 common salt one pound1 one-half ounce powdered cloves1 four ounces powdered ginger1 one handful garlic sliced1 six pods bruised red pepper1 three handfuls horseradish root1 sliced4 ,gather the young leaves from the walnut--cut them small4 ,put a layer at the bottom of the jar2 then sprinkle on some of the ingredients1 and so on with alternate layers1 until the jar is packed full4 ,let the whole remain in this state one night4 ,then fill with boiling vinegar1 tie it closely1 and let it set in the sun for a fortnight4 ,then press out the liquor1 strain and bottle4--,mrs4 ,e4 ,w4 ,bay ,sauce4 ,get young walnut leaves while tender4 ,make a mixture of the following ingredients3 one quart salt1 one handful horseradish1 one-half dozen onions chopped up1 two teaspoonfuls allspice1 one tablespoonful black ground pepper4 ,put in a layer of the leaves1 and then one of the mixture1 so on till the jar is nearly filled2 cover with good cold vinegar4 ,put it in the sun for a fortnight1 then bottle4 ,it will not be good for use until it is six months old4 ,this is an excellent sauce for fish4 ,it will improve it to add a tablespoonful of ground ginger4--,mrs4 ,e4 ,c4 ,g4 ,bay ,sauce4 ,one pound salt1 one-half ounce cloves1 four ounces ginger1 all powdered2 three handfuls garlic1 three handfuls horseradish scraped fine1 six pods of red pepper cut up fine4 ,gather leaves of black walnut when young1 cut them up fine2 put a layer of leaves in the bottom of a jar1 then one of ingredients 7mixed together71 until the jar is filled2 tie it up closely and set it in the sun for two weeks2 then bottle for use4 ,it is not good for six months4 ,some think two or three large onions an addition4--,mrs4 ,h4 ,d4 ,,mushroom ,,catsup4 ,take the largest mushrooms1 cut off the roots1 put them in a stone jar1 with salt2 mash them and cover the jar4 ,let them stand two days1 stirring them several times a day2 then strain and boil the liquor1 to every quart of which put one teaspoonful whole pepper1 cloves1 mustard-seed1 a little ginger2 when cold bottle it1 leaving room in each bottle for one teacupful strong vinegar1 and one tablespoonful brandy4 ,cork and seal4--,mrs4 ,c4 ,mushroom ,sauce4 ,after peeling1 lay them on the oyster broiler and sprinkle with a little salt4 ,have ready a hot dish with butter1 pepper1 salt1 and cream1 and throw the mushrooms into this as they are taken from the broiler4 ,a very nice sauce for steaks4--,mrs4 ,j4 ,s4 ,,mushroom ,,catsup4 ,break one peck large mushrooms into a deep earthen pan4 ,strew three-quarters pound salt among them1 and set them one night in a cool oven1 with a fold of cloth or paper over them4 ,next day strain off the liquor1 and to each quart add one ounce black pepper1 one-quarter ounce allspice1 one-half ounce ginger1 two large blades mace4 ,boil quickly twenty minutes4 ,when perfectly cold1 put into bottles1 and cork well1 and keep in a cool place4--,mr4 ,j4 ,b4 ,n4 ,mushroom ,catsup4 ,pack the mushrooms in layers1 with salt1 in a jar2 let them stand three hours1 then pound them in a mortar1 return them to the jar and let them remain three or four days1 stirring them occasionally4 ,for every quart of the liquor add1 one ounce of pepper1 half ounce allspice2 set the jar in the kettle of water1 and boil four hours1 then pour the liquor through a fine sieve1 and boil until it is reduced one-half4 ,let it cool and bottle4--,mrs4 ,c4 ,c4 ,,horseradish ,,sauce4 ,five tablespoonfuls scraped or grated horseradish1 two teaspoonfuls sugar1 one teaspoonful salt1 half teaspoonful pepper1 one tablespoonful mixed mustard1 one tablespoonful vinegar1 four tablespoonfuls rich sweet cream4 ,must be prepared just before using4--,mrs4 ,s4 ,t4 ,horseradish ,sauce4 ,just before dinner1 scrape one teacup of horseradish1 add one teaspoonful white sugar1 one saltspoonful salt1 and pour over two tablespoonfuls good cider vinegar4 ,it is best when just made4 ,,celery ,,vinegar4 ,pound a gill of celery-seed1 put in a bottle and fill with strong vinegar4 ,shake it every day for two weeks1 then strain it1 and keep it for use4 ,it will flavor very pleasantly with celery4--,mrs4 ,dr4 ,j4 ,celery ,vinegar4 ,take two gills celery-seed1 pound and put it in a celery bottle1 and fill it with sharp vinegar4 ,shake it every day for two weeks2 then strain it1 and keep it for use4 ,it will impart an agreeable flavor to everything in which celery is used4 ,mint and thyme may be prepared in the same way1 using vinegar or brandy4 ,the herbs should not remain in the liquid more than twenty-four hours4 ,they should be placed in a jar--a handful is enough1 and the vinegar or brandy poured over them2 take out the herbs next day1 and put in fresh4 ,do this for three days2 then strain1 cork1 and seal4--,mrs4 ,r4 ,,pepper ,,sauce4 #b dozen peppers4 ,twice this quantity of cabbage4 #a root of horseradish1 cut up fine4 #a tablespoonful mustard-seed4 #a dessertspoonful cloves4 #b tablespoonfuls sugar4 ,a little mace4 ,boil the spices and sugar in two quarts of best cider vinegar1 and pour boiling hot over the cabbage and pepper4--,mrs4 ,w4 ,a4 ,s4 ,,pepper ,,vinegar4 ,one dozen pods red pepper1 fully ripe4 ,take out stems and cut them in two4 ,add three pints vinegar4 ,boil down to one quart2 strain through a sieve1 and bottle for use4--,mrs4 ,dr4 ,j4 ,,red ,,pepper ,,catsup4 ,to four dozen fine ripe bell-peppers add two quarts good vinegar1 one quart water1 three tablespoonfuls grated horseradish1 five onions chopped fine4 ,boil till soft1 and rub through a sieve4 ,then season to your taste with salt1 spice1 black and white mustard well beaten2 after which boil ten minutes4 ,add celery-seed if liked1 and a pod or more strong pepper1 a little sugar4 ,all should be cut up and the seed boiled with it4 ,bottle and cork tightly4--,mrs4 ,g4 ,n4 ,,caper ,,sauce4 ,stir in melted butter two large tablespoonfuls capers1 a little vinegar4 ,nasturtiums pickled1 or cucumbers cut very fine will be good substitutes for the capers4 ,for boiled mutton4--,mrs4 ,r4 ,caper ,sauce4 ,to one cup drawn butter add three tablespoonfuls green pickled capers4 ,if prepared for boiled mutton1 use half teacupful of the water in which it was boiled2 add salt and cayenne pepper4 ,let it boil up once and serve4--,mrs4 ,s4 ,t4 ,,tartan ,,sauce4 ,one mustardspoon of mixed mustard1 salt and cayenne to the taste1 the latter highly4 ,yolk of one raw egg1 sweet-oil added very slowly1 until the quantity is made that is desired2 thin with a little vinegar4 ,take two small cucumber pickles1 two full teaspoonfuls capers1 three small sprigs parsley1 and one small shallot or leek4 ,chop all fine1 and stir into the sauce about an hour before serving4 ,if very thick1 add a tablespoonful cold water4 ,this quantity will serve eight persons--is good with trout1 veal cutlets1 and oysters4--,miss ,e4 ,s4 ,,morcan',s ,,tartan ,,sauce4 ,put into a bowl one spoonful of dry mustard1 two spoonfuls salt1 a little cayenne pepper1 yolk of one raw egg2 mix these together4 ,then add1 drop by drop1 one teacupful sweet-oil2 stir until a thick mass4 ,add a little vinegar4 ,chop very fine two small cucumber pickles1 two teaspoonfuls capers1 two sprigs parsley1 one leek or small onion1 and a little celery2 stir all into the dressing4 ,this is delicious with boiled fish1 either hot or cold--also cold meats1 chicken or turkey4--,mrs4 ,s4 ,,aromatic ,,mustard4 #d tablespoonfuls ground mustard4 #a tablespoonful flour4 #a tablespoonful sugar4 #a teaspoonful salt4 #a teaspoonful black pepper4 #a teaspoonful cloves4 #a teaspoonful cinnamon4 ,mix smoothly with boiling vinegar1 add a little salad oil1 and let it stand several hours before using4 ,it will keep any length of time4--,mr4 ,r4 ,h4 ,m4 ,,to ,,mix ,,mustard4 ,take half a cup ground mustard1 one tablespoonful sugar1 four tablespoonfuls vinegar1 olive oil1 or water1 whichever is preferred1 one teaspoonful pepper1 and one of salt4--,mrs4 ,p4 ,w4 ,,cake4 ,before commencing to make cake1 be sure that you have all the ingredients in the house1 and all the implements at hand1 such as trays1 bowls1 large dishes1 large strong iron spoons1 egg-beaters1 etc4 ,use none but the best family flour in making cake4 ,it is a good plan to sift it before weighing or measuring it1 and to let it air and sun several hours before using it2 as this makes it much lighter4 ,it is a great mistake to set aside rancid or indifferent butter for cake-making4 ,the butter used for the purpose should be good and fresh4 ,always use granulated sugar or else powdered loaf or cut sugar2 as pulverized sugar is apt to have plaster of ,paris or other foreign elements in it4 ,never use brown or even clarified sugar in cake-making1 unless it be for gingerbread4 ,do not attempt to make cake without fresh eggs4 ,cream of tartar1 soda and yeast powders are poor substitutes for these4 ,a fresh egg placed in water will sink to the bottom4 ,in breaking eggs1 do not break them over the vessels in which they are to be beaten4 ,break them1 one by one1 over a saucer1 so that if you come across a defective one1 you will not spoil the rest by mixing it with them2 whereas1 if it is a good one1 it will be easy to pour the white from the saucer into the bowl with the rest of the whites1 and to add the yolk which you retain in the egg-shell to the other yolks4 ,the ,dover egg-beater saves much time and trouble in beating eggs and will beat the yolks into as stiff a froth as the whites4 ,it is well to have two egg-beaters1 one for the yolks and the other for the whites4 ,eggs well beaten ought to be as stiff as batter4 ,cool the dishes that you are to use in beating eggs4 ,in summer1 keep the eggs on ice before using them1 and always try to make the cake before breakfast1 or as early in the morning as possible4 ,some of the best housewives think it advisable to cream the butter and flour together1 and add the sugar to the yolks when these are whipped to a stiff froth1 as it produces yellow specks when you add the sugar sooner4 ,the whites must always be added last4 ,in making fruit cake1 prepare the fruit the day before4 ,in winter time1 this may be easily and pleasantly done after tea4 ,it requires a longer time to bake fruit cake1 than plain4 ,every housekeeper should have a close cake-box in which to put cake after cooling it and wrapping it in a thick napkin4 ,,white ,,cake4 ,the whites of #bj eggs4 #a pound of flour4 #a pound of butter4 #a pound of almonds4 ,use a little more flour1 if the almonds are omitted4--,mrs4 ,dr4 ,s4 ,white ,cake4 #a cup of butter4 #c cups of sugar4 #a cup of sweet milk4 ,the whites of #e eggs4 #c cups of flour4 #c teaspoonfuls cream of tartar4 #a teaspoonful of soda4--,mrs4 ,d4 ,c4 ,k4 ,,superior ,,white ,,cake4 #a pound sugar4 ,the whites of #aj eggs4 pound butter4 #a pound of flour4 ,flavor with lemon or rose-water1 and bake in a moderate oven4--,mrs4 ,f4 ,c4 ,w4 ,,leighton ,,cake4 #a pint butter4 #a pint cream4 #b pints sugar4 #d pints flour4 #b teaspoonfuls essence of almonds4 ,the whites of #ab eggs4 #b teaspoonfuls yeast powder1 mixed in flour4--,mrs4 ,n4 ,,white ,,mountain ,,cake4 #d cups flour4 #a cup butter4 #c cups sugar1 creamed with the butter4 #a cup sweet milk4 #b small teaspoonfuls cream of tartar4 #a small teaspoonful of soda4 ,whites of #aj eggs beaten very light4 ,bake in jelly-cake pans2 when cold1 make an icing of whites of three eggs and one pound of sugar4 ,grate cocoanut over each layer of icing4--,mrs4 ,p4 ,mc,g4 ,white ,mountain ,cake4 #a pound sugar4 pound butter4 pound of flour4 #a large teaspoonful essence of bitter almonds4 ,whites of #aj eggs1 whipped very stiff4 ,cream butter and sugar1 put next the eggs1 then the flour1 lastly the flavoring4--,mrs4 ,d4 ,c4 ,k4 ,white ,mountain ,cake4 ,make four or five thicknesses of cake1 as for jelly cake4 ,grate one large cocoanut4 ,the juice and grated rind of two lemons or oranges4 ,the whites of six eggs beaten very light1 with one pound sugar4 ,to this add the milk of one cocoanut1 then rind and juice of one orange4 ,lastly1 stir in the cocoanut well1 and put between the cakes as you would jelly4--,mrs4 ,j4 ,l4 ,white ,mountain ,cake4 #a pound flour4 #a pound sugar4 pound butter4 ,whites of #af eggs4 ,wine-glass of wine or brandy4 ,bake in flat pans4 ,grate two cocoanuts4 ,beat the whites of four or five eggs to a stiff froth1 and mix as much sugar as for icing4 ,stir in the cocoanut2 spread between each layer of the cake1 as jelly cake4 ,ice it all1 or only on top1 or not at all1 as you please4--,mrs4 ,m4 ,mountain ,cake4 ,the whites of #h eggs4 #a cup of butter4 #b cups of sugar4 #c cups of flour4 cup sweet milk4 #a teaspoonful of cream of tartar4 teaspoonful of soda4 ,mix all the ingredients well1 and flavor with lemon4 ,bake in very shallow pans4 ,ice each cake separately and cover with jelly2 then form a large cake1 and ice over4--,mrs4 ,dr4 ,s4 ,,snow ,,mountain ,,cake4 #a cup of butter4 #c cups of sugar1 creamed together4 #a cup of sweet cream4 #a teaspoonful cream of tartar and teaspoon of soda1 sprinkled in #c cups of sifted flour4 ,whites of #aj eggs4 ,bake in thin cakes as for jelly cakes4 ,ice and sprinkle each layer with grated cocoanut4 ,take the whites of three eggs for the icing1 and grate one cocoanut4--,mrs4 ,c4 ,m4 ,a4 ,,snow ,,cake4 ,whites of #aj eggs4 #a cups of sugar4 #a cup of flour4 #b teaspoons of cream of tartar4 ,salt4 ,flavoring4 ,rub the flour1 cream tartar1 sugar1 and salt1 well together4 ,add the eggs beaten light1 and stir only sufficient to mix very lightly4--,mrs4 ,g4 ,p4 ,,white ,,mountain ,,ash ,,cake4 #a pound white sugar4 #a teacup of butter4 teacup sweet milk4 ,whites of #aj eggs4 small teaspoonful of soda4 #a teaspoonful cream tartar4 #c cups of flour4 ,flavor with vanilla or almond4 ,bake in jelly-cake pans1 with icing and cocoanut between4 ,icing for cake4--,one pound fine white sugar1 and whites of three eggs4--,miss ,e4 ,p4 ,,mountain ,,ash ,,cake4 ,the whites of #h eggs4 #a cup of butter4 #b cups of sugar4 #c cups of flour4 cup of sweet milk4 teaspoonful of soda4 #a teaspoonful cream of tartar4 ,mix all the ingredients well1 and flavor with lemon4 ,bake in shallow pans2 ice each cake separately and cover with jelly1 then form a large cake and ice over4--,mrs4 ,p4 ,,bride',s ,,cake4 #a pound flour4 pounds sugar4 pound butter4 ,whites of #ad eggs4 ,cream sugar and butter together1 and stir in them flour and beaten whites1 very little at a time2 one and a half pounds fruit1 prepared and mixed with batter1 will make a nice fruit cake4--,mrs4 ,h4 ,d4 ,bride's ,cake4 ,whites of #ah eggs4 #a pounds sugar4 #a pound flour4 pound butter4 ,cream butter and sugar together2 whip the eggs to a stiff froth1 then add gradually1 flour1 butter1 sugar4 ,season with lemon or brandy4 ,bake as pound cake4--,mrs4 ,r4 ,e4 ,bride's ,cake4 #a pounds flour4 #a pounds sugar4 #a-a_/h pounds butter4 ,whites of #bj eggs4 a teaspoon of powdered ammonia dissolved in a wineglass of brandy4 ,heavy plain icing4 #a pound mould4 ,insert the ring after the cake is baked4--,miss ,s4 ,bride's ,cake4 pound flour4 pound butter4 #ad whites of eggs4 #a pound sugar--beat in the whites4 ,the acid of #a green lemon4 ,double for one and a half pound cake4--,mrs4 ,j4 ,,silver ,,cake4 ,whites of #h eggs4 pound of butter4 pound of sugar4 and a quarter of a pound of sifted flour1 or #f ounces of flour4 ,cream the butter and sugar4--,mrs4 ,w4 ,c4 ,r4 ,silver ,cake4 #a pound powdered sugar4 pound flour4 pound butter4 ,whites of #aa eggs4 #a teaspoonful essence of bitter almond4 ,cream the butter1 gradually rub in the flour1 then the sugar2 add the flavoring2 last of all1 stir in the whites of the eggs beaten to a stiff froth4 ,flavor the icing with vanilla or bitter almonds4--,mrs4 ,s4 ,t4 ,silver ,cake4 ,one cup sugar4 cup butter4 #a cups flour4 cup of milk4 teaspoon of cream tartar1 and half as much soda4 ,whites of #d eggs4 ,beat the butter and eggs to a cream1 then add the milk and flour with the soda and cream tartar2 whisk the whites of the eggs to a froth1 and stir them in gently at the last4 ,flavor with lemon4--,mrs4 ,c4 ,,gold ,,cake4 #a pound flour4 #a pound sugar4 pound butter4 ,yolks of #aa eggs4 ,grated rind of an orange4 ,juice of #b lemons4 #a teaspoonful soda4 ,cream the butter well1 rub into it the flour4 ,beat the yolks well1 put in the sugar1 and beat again2 add the orange rind and lemon juice4 ,mix all together1 and beat for ten minutes4 ,last of all1 sift in the soda1 stirring it in well4 ,requires two hours to bake in one pound cake-mould4 ,flavor the icing with lemon4--,mrs4 ,s4 ,t4 ,,angel',s ,,cake4 ,whites of #h eggs1 well beaten4 #a cup of butter4 #b cups of sugar4 #c cups of flour4 #a teaspoonful cream of tartar4 teaspoonful of soda1 dissolved in cup of milk4 ,mix in this way2 add the sugar to the eggs1 then the butter well creamed1 then the flour and milk alternately4 ,season to taste4 ,bake thin1 and spread icing between1 on the top and sides1 sprinkling grated cocoanut over the whole4--,mrs4 ,c4 ,,lady ,,cake4 #a pound sugar4 pound of flour4 #f ounces of butter4 ,the whites of #ad eggs4 ,season with two drops oil of bitter almond4--,miss ,s4 ,lady ,cake4 ,the whites of #h eggs1 beaten to a froth4 #c cups flour4 #b cups of sugar4 #a cup of butter1 creamed with the sugar4 #a teaspoonful cream of tartar in the flour4 teaspoonful of soda in cup sweet milk4 ,beat all together1 and bake in a mould or small pans4 ,season to taste4 ,a little whisky or rum improves cake of all kinds4--,mrs4 ,dr4 ,c4 ,,delicate ,,cake4 #b cups white sugar4 #b cups corn starch4 #h tablespoonfuls butter4 ,whites of #h eggs4 teaspoonful soda1 dissolved in milk4 teaspoonful cream tartar in corn starch4 ,flavor with juice of one lemon4--,mrs4 ,r4 ,r4 ,delicate ,cake4 ,one pound pulverized white sugar1 seven ounces of butter 7stirred to a cream74 ,whites of #af eggs1 beaten stiff4 ,stir in #a pound of sifted flour4 ,flavor to the taste4 ,bake immediately4--,mrs4 ,a4 ,h4 ,,merry ,,christmas ,,cake4 #b cups sugar4 #a cup corn starch4 #b cups flour4 #a cup butter4 cup sweet milk4 ,whites of #h eggs4 #b teaspoonfuls baking powder4 ,bake in jelly-cake pans4 ,between each layer when done1 on sides and top1 spread icing1 with grated cocoanut4 ,a very pretty dish4--,mrs4 ,mc,g4 ,,corn ,,starch ,,cake4 #a cup butter4 #b cups sugar4 #a cups corn starch4 #b cups flour4 #a cup milk1 perfectly sweet4 teaspoonful soda4 teaspoonful cream tartar4 ,beat the sugar and butter together4 ,dissolve the soda and corn starch in the milk2 put the cream tartar in the flour4 ,mix these well1 and then add the whites of eight eggs well beaten4--,mrs4 ,s4 ,,white ,,fruit ,,cake4 #a pound sugar4 #a pound flour4 #a pound butter4 #a pound blanched almonds4 #c pounds citron4 #a cocoanut4 ,whites of #af eggs4--,mrs4 ,dr4 ,j4 ,white ,fruit ,cake4 #a pound pulverized sugar4 pound butter4 ,whites of #ab eggs1 beaten very light4 #a pound flour4 #b grated cocoanuts4 #b pounds citron1 cut in small pieces4 #b pounds blanched almonds1 cut in thin slices4 ,bake slowly4 ,white ,fruit ,cake4 ,whites of #af eggs1 beaten well4 #h ounces butter4 #a pound flour4 #a pound sugar4 #a teacup citron4 #a cup almonds4 #c cups grated cocoanut4 ,the citron and almonds to be cut and blanched1 of course4 ,white ,fruit ,cake superior1 tried recipe4 #a pound white sugar4 #a pound flour4 pound butter4 ,whites of #ab eggs4 #b pounds citron1 cut in thin1 long strips4 #b pounds almonds1 blanched and cut in strips4 #a large cocoanut1 grated4 ,before the flour is sifted1 add to it one teaspoonful of soda1 two teaspoonfuls cream tartar4 ,cream the butter as you do for pound cake1 add the sugar1 and beat it awhile2 then add the whites of eggs1 and flour2 and after beating the batter sufficiently1 add about one-third of the fruit1 reserving the rest to add in layers1 as you put the batter in the cake-mould4 ,bake slowly and carefully1 as you do other fruit cake4--,mrs4 ,w4 ,,black ,,cake4 #a pounds butter4 #a pounds sugar4 #a pounds flour4 #a dozen eggs4 #b pounds stoned raisins4 #b pounds picked and washed currants4 #a pound sliced citron4 #b tablespoonfuls pulverized cloves4 #b tablespoonfuls nutmeg4 #b tablespoonfuls mace4 #b tablespoonfuls cinnamon4 #a tablespoonful powdered ginger4 #a teaspoonful salt4 #b wineglasses of brandy4--,mrs4 ,d4 ,black ,cake4 #a pounds flour4 #a pounds butter4 #a pounds sugar4 #a pound citron4 #b pounds beaten raisins4 #b pounds sweet raisins1 well cut4 #b pounds currants4 ,the juice and rind of two lemons and two oranges1 one teaspoonful of soda2 after the beaten fruit is well beaten1 add the cut fruit4 ,the citron or orange peel should never be rubbed in flour4--,mrs4 ,p4 ,black ,cake4 ,yolks of #bd eggs4 #a pound butter4 #a pound sugar4 ,take out a gill of the sugar1 and in place put one gill of molasses1 one pound flour2 out of it take six tablespoonfuls1 and in place put five spoonfuls of seconds1 and one of corn meal4 #d pounds seedless raisins4 #a_/c pound citron4 pound currants4 pound almonds and palm nuts4 #b ounces grated cocoanut4 #b ounces fine chocolate4 #a tablespoonful finely ground coffee4 #a tablespoonful allspice1 mace1 and cloves4 #a tablespoonful vanilla4 #a gill blackberry wine1 or brandy4 #a teaspoonful soda4 #b teaspoonfuls cream tartar4 ,bake the mass six hours very moderately4--,mrs4 ,j4 ,,fruit ,,cake ,,with ,,spices4 #a pound butter4 #a pound sugar4 #a pound flour4 #a dozen eggs4 ,mix as for pound cake4 ,add #a pound almonds4 #a pound raisins4 pound citron4 #a ounce mace4 #a ounce cloves4 #a ounce allspice4--,mrs4 ,a4 ,c4 ,,fruit ,,cake4 #b pounds best stoned raisins4 #b pounds currants4 #a pound citron4 #ab eggs4 #a pound fresh butter4 #a pound loaf sugar4 #a pound flour4 ,make the batter as you would for nice cake1 and before adding the fruit1 stir into the batter-- #d teaspoonfuls cream of tartar4 #a teaspoonful soda4 #a large tablespoonful of ground cinnamon4 #a small tablespoonful of white ginger4 #d nutmegs4 #a tablespoonful of best molasses4 ,add by degrees the fruit and one-half teacup best brandy2 bake slowly five hours4 ,excellent1 and will keep good six months4--,mrs4 ,f4 ,fruit ,cake4 #ah eggs4 #a pounds flour4 #a pounds sugar4 #a pounds butter4 #b pounds raisins4 #b pounds currants1 washed and picked4 #a pounds citron4 #b nutmegs4 #b pounds almonds1 weighed in shell4 #b tablespoonfuls cinnamon4 #b tablespoonfuls mace4 #a small teaspoonful cloves4 #a small teaspoonful salt4 #b teaspoonfuls ginger4 #b wine-glasses of wine4 #a wine-glass of brandy4 #a teaspoonful soda4 #b teaspoonfuls cream of tartar1 in a cup of milk4 ,let it rise about three hours1 then bake slowly1 and let it stand a good while after it is baked1 in the oven4--,mrs4 ,c4 ,b4 ,fruit ,cake4 #b pounds butter4 #b pounds flour4 #be eggs4 #b pounds sugar4 #c pounds citron4 #e pounds currants4 #e pounds raisins4 ,a large spoonful cinnamon4 #a spoonful mace4 #d nutmegs4 ,a glass wine4 ,a glass brandy4 ,this will make a very large cake4--,mrs4 ,a4 ,p4 ,fruit ,cake4 #a pound risen dough4 #aj eggs4 #b cups butter4 #d cups sugar4 #a cup milk4 #a cup wine1 or brandy4 #a light teaspoonful soda4 #a teaspoonful lemon extract4 teaspoonful cloves4 ,beat these ingredients together and add one pound of stoned raisins1 one pound of citron dredged in flour4 ,if very soft for cake1 add a little flour4--,mrs4 ,j4 ,w4 ,,rich ,,fruit ,,cake4 #a quart of sifted flour4 #a pound of fresh butter1 cut up in #a pound powdered sugar4 #ab eggs4 #c pounds of bloom raisins4 #a pound of ,zante currants4 pound of sliced citron4 #a tablespoonful each of mace and cinnamon4 #b nutmegs4 #a large wineglassful ,madeira wine4 #a large wineglassful ,french brandy mixed with the spices4 ,beat the butter and sugar together--eggs separately4 ,flour the fruit well1 and add the flour and other ingredients1 putting the fruit in last4 ,bake in a straight side mould1 as it turns out easier4 ,one pound of blanched almonds will improve this recipe4 ,bake until thoroughly done1 then ice while warm4--,mrs4 ,l4 ,fruit ,cake4 #a pound sugar4 #a pound flour4 #a pound butter4 #b pounds raisins4 #b pounds currants4 #a pound citron4 #b tablespoonfuls of mace and cinnamon4 #b nutmegs1 powdered4 pint of brandy and wine1 mixed4 ,bake in a slow oven4 ,seedless raisins are best for cake4--,mrs4 ,f4 ,c4 ,w4 ,,pineapple1 ,,or ,,orange ,,cake4 #a cup of butter4 #c cups sugar4 #e eggs1 beaten separately4 #c cups flour4 cup sweet milk4 #b teaspoonfuls cream of tartar4 #a teaspoonful soda4 ,bake in jelly-cake tins1 four or five deep4 ,have ready a thick icing1 which put on the cakes as thickly as will stick2 spread thickly on that the grated pineapple1 or orange1 the icing to be flavored with the juice of the fruit and a little tartaric acid4--,mrs4 ,c4 ,c4 ,,orange ,,cake4 ,bake sponge cake in jelly-cake pans1 three for each cake4 ,spread an icing between the cakes1 made of whites of three eggs1 beaten very light1 and one and one-quarter pounds powdered sugar4 ,the rind and juice of one large1 or two small oranges4 ,the rind and juice of one-half lemon2 the other half to be used for the cake4--,mrs4 ,p4 ,mc,g4 ,orange ,cake4 #h eggs4 #a pounds sugar4 #a pounds flour4 pound butter4 #a pint milk4 #b teaspoonfuls cream tartar4 #a teaspoonful soda4 ,beat the eggs very light1 and mix in the sugar and creamed butter4 ,pour in half the milk1 and dissolve the cream tartar and soda in the other half4 ,add the sifted flour as quickly as possible after the foaming milk is poured in4 ,bake in jelly-cake pans4 ,take six oranges1 grate the peel and squeeze the juice with two pounds pulverized sugar4 ,if you use sweet oranges1 add the juice of two lemons4 ,after stirring to a smooth paste1 spread between the layers of the cake4 ,ice1 or sprinkle over sugar the last layer on top of the cake4--,mrs4 ,j4 ,c4 ,w4 ,orange ,cake4 ,first make a sponge cake with twelve eggs1 the weight of twelve eggs in sugar1 and weight of ten in flour4 ,then make an icing of the whites of two eggs1 the juice of one lemon1 and the juice and grated rind of two oranges2 add sufficient powdered sugar to make the proper consistency for icing--then put between each cake1 and on top of the whole cake4--,mrs4 ,c4 ,b4 ,,lemon ,,cake4 #a cupful butter4 #c cupfuls white sugar4 #e eggs beaten separately4 ,cream butter and sugar together4 #a teaspoonful soda4 #a cup milk4 ,the juice and grated rind of one lemon4 #e small teacupfuls flour4 ,bake in small or shallow tins4--,mrs4 ,c4 ,lemon ,cake4 ,one cupful of butter1 three cupfuls of white sugar1 rubbed to a cream4 ,stir in the yolks of five eggs well beaten1 and one teaspoonful of soda dissolved in a cupful of milk2 add the whites1 and sift in as lightly as possible four cupfuls of flour4 ,add the juice and grated peel of one lemon4--,mrs4 ,dr4 ,s4 ,,robert ,e4 ,,lee ,,cake4 ,twelve eggs1 their full weight in sugar1 a half-weight in flour4 ,bake it in pans the thickness of jelly cakes4 ,take two pounds of nice ,a sugar1 squeeze into it the juice of five oranges and three lemons together with the pulp2 stir it in the sugar until perfectly smooth2 then spread it on the cakes1 as you would do jelly1 putting one above another till the whole of the sugar is used up4 ,spread a layer of it on top and on sides4--,mrs4 ,g4 ,,gen4 ,,robert ,,lee ,,cake4 #aj eggs4 #a pound sugar4 pound flour4 ,rind of #a lemon1 and juice of lemon4 ,make exactly like sponge cake1 and bake in jelly-cake tins4 ,then take the whites of two eggs beat to a froth1 and add one pound sugar1 the grated rind and juice of one orange1 or juice of half a lemon4 ,spread it on the cakes before they are perfectly cold1 and place one layer on another4 ,this quantity makes two cakes4--,mrs4 ,i4 ,h4 ,,cocoanut ,,cake4 #a teacup fresh butter4 #c teacups white sugar4 #c teacups flour4 ,whites of ten eggs4 #a cup sweet milk4 #a light teaspoonful soda4 #b light teaspoonfuls cream of tartar4 ,a little essence of lemon4 ,bake in cakes an inch thick and spread with icing1 having grated cocoanut stirred in2 pile one on another1 allowing a little time for drying off4 ,in making the icing1 reserve some plain for the outside of cake4 ,finish off by sprinkling on the prepared cocoanut4--,miss ,p4 ,cocoanut ,cake4 ,beat to a fine cream three-quarters of a pound of butter and half a pound of sugar4 ,add gradually eight eggs well beaten1 then mixed1 one tablespoonful essence of lemon1 one small nutmeg1 grated2 mix all well together1 then stir in lightly half a pound flour in turn with half a pound of grated cocoanut4 ,pour the mixture in a well-buttered pan1 and bake quickly4--,mrs4 ,c4 ,v4 ,mc,g4 ,,mountain ,,cocoanut ,,cake4 ,cream together one pound sugar1 half a pound butter4 ,beat eight eggs lightly without separating4 ,stir them gradually into the butter and sugar4 ,sift in one pound of flour1 beat all light1 then put in an even teaspoonful of soda dissolved in half a teacupful of sweet milk1 two even teaspoonfuls cream of tartar dissolved in the same quantity of milk4 ,season with lemon or vanilla4 ,for the icing1 nine tablespoonfuls of water and one pound sugar2 boil until it glistens4 ,beat the whites of four eggs to a stiff froth1 stir into the boiling icing1 then add half a pound of grated cocoanut4 ,spread the icing between the cakes and on the top4--,miss ,s4 ,,angel',s ,,bread4 ,a variety of ,cocoanut ,cake4 #a cup butter4 #b cups sugar4 #c cups flour4 ,whites of eight eggs4 cup sweet milk4 teaspoonful soda1 #a teaspoonful cream of tartar1 stirred in the milk4 ,flavor with vanilla4 ,bake in jelly-cake pans4 #a grated cocoanut4 ,spread top and bottom of cake with icing1 then put on the cocoanut1 and so on till your cake is large as you wish4 ,ice the whole cake1 and sprinkle on cocoanut4 ,make the icing1 three whites to one pound of pulverized sugar1 with juice of one lemon4--,mrs4 ,d4 ,r4 ,,clay ,,cake4 #c cups sugar4 #a cup butter4 #d cups flour4 #a cup sweet milk4 #f eggs4 #a teaspoonful soda in the milk4 #a teaspoonful cream of tartar in the flour4 ,flavor with vanilla4 ,bake it in layers4 ,icing for the ,cake4--,beat the whites of four eggs into a froth1 and add nine teaspoonfuls of pulverized sugar to each egg1 flavoring it with vanilla4 ,then grate up two large cocoanuts1 and after icing each layer1 sprinkle grated cocoanut on it4 ,put the layers on each other as in making jelly cake4--,mrs4 ,l4 ,w4 ,cocoanut ,cake4 #b cups powdered sugar4 cup butter4 #c eggs4 #a cup milk4 #c cups flour4 #b teaspoonfuls cream of tartar4 #a teaspoonful soda4 ,bake in jelly-cake pans4 ,filling3 one grated cocoanut2 to half-pound of this add the whites of three eggs beaten to a froth1 one cup of powdered sugar2 lay this between the layers of the cake2 mix with the other half of the cocoanut four tablespoonfuls powdered sugar1 and strew thickly on top of the cake4--,mrs4 ,d4 ,c4 ,k4 ,one1 ,two1 ,three1 ,four ,cocoanut ,cake4 #a cup butter4 #b cups sugar4 #c cups flour4 ,whites of #d eggs4 #a teaspoonful cream of tartar4 teaspoonful soda4 small cocoanut1 stirred in at the last4--,mrs4 ,d4 ,c4 ,k4 ,cocoanut ,cake4 #a teacup of butter4 #c teacups of sugar4 #c teacups of flour4 ,whites of #aj eggs4 cup sweet milk1 with one teaspoon not quite full of soda4 #b teaspoonfuls cream of tartar4 ,essence of lemon4 ,beat the eggs very light4 ,cream the butter1 then mix the ingredients gradually4 ,sift the cream tartar with the flour1 and dissolve the soda in the milk1 and add to the cake last4 ,bake in pans2 an inch thick when baked4 ,mix prepared cocoanut with the icing2 ice the top of the first cake with the cocoanut icing1 dry it slightly2 lay another cake on top1 and ice again1 and continue until the last cake is added1 then ice all over4 ,when the last coat of icing is put on1 sprinkle the prepared cocoanut all over the cake1 to give it a frosted appearance4--,mrs4 ,m4 ,s4 ,c4 ,,chocolate ,,cake4 #a pounds grated chocolate4 #ab eggs4 #a pounds brown sugar4 #a teaspoonful cinnamon4 #a teaspoonful nutmeg4 #a teaspoonful cloves4 ,a few coriander-seed4 ,break the eggs in the sugar and beat them1 adding the chocolate by degrees1 until well incorporated2 then add the spices1 all of which must be well powdered4 ,grease some small tins with lard1 and bake quickly4--,mrs4 ,t4 ,chocolate ,cake4 #b cupfuls sugar4 #a cupful butter4 #c cupfuls flour4 cupful sour cream or milk4 #c eggs4 #a teaspoonful cream tartar4 teaspoonful soda4 ,beat the sugar and butter together2 break the eggs into it one at a time2 then add the flour1 then the sour cream with the soda4 ,bake in jelly-cake pans4 ,filling3 two ounces of chocolate1 one cupful of sugar1 three-quarters cup of sweet milk2 boil half-done4--,mrs4 ,f4 ,chocolate ,cake4 #c cupfuls sifted flour4 #a cupfuls sugar4 #a cupful sweet milk4 #a egg4 #b tablespoonfuls butter4 #a teaspoonful soda4 #b teaspoonfuls cream tartar4 #a teaspoonful essence lemon4 ,beat the butter and sugar to a cream1 then add the milk 7in which the soda should be dissolved71 next the eggs well beaten1 and lastly the essence4 ,mix two cupfuls of flour1 and afterwards the third cupful of flour into which the cream tartar has been stirred4 ,bake in square1 flat pans4 ,grate three ounces of chocolate1 add four tablespoonfuls of milk2 warm slowly1 and add eight tablespoonfuls of white sugar4 ,boil three minutes1 and pour over top of the cake4 ,if you choose1 you can slice open the cake1 and put inside of it a custard of one pint of milk1 warmed1 and two eggs added1 with sugar and flour to your taste4--,mrs4 ,h4 ,chocolate ,cake4 #b cupfuls sugar4 #a cupful butter4 ,yolks of #e eggs and whites of #b4 #a cupful milk1 #c cupfuls flour4 teaspoonful soda4 #a teaspoonful cream tartar1 sifted in the flour4 ,bake in jelly-cake tins4 ,filling3 whites of three eggs1 one and a half cupfuls of sugar1 three tablespoonfuls of grated chocolate1 one teaspoonful of vanilla4 ,beat well together2 spread on top and between layers of the cake4--,mrs4 ,k4 ,chocolate ,cake4 ,cream together one pound sugar1 one and a half pounds butter4 ,beat eight eggs light without separating2 stir them gradually into the sugar and butter4 ,sift in one pound of flour2 beat all light4 ,then put in an even teaspoonful of soda dissolved in a half-teacupful of sweet milk1 two even teaspoonfuls cream tartar dissolved in the same quantity of milk4 ,season with lemon or vanilla4 ,bake in jelly pans4 ,icing for the same3 nine tablespoonfuls of water1 one pound of sugar2 boil till it glistens4 ,beat the whites of four eggs to a stiff froth4 ,stir them into the boiling icing1 then add one-quarter pound grated chocolate4 ,spread the icing between the cakes and over the top4--,miss ,s4 ,,chocolate ,,jelly ,,cake4 ,make a sponge cake according to old family recipe1 bake either in jelly tins or moulds2 then slice the cake for the following preparation3 one teacupful of milk1 half a cake ,baker's chocolate1 scraped or grated1 one egg beaten with sugar enough to make it sweet2 flavor with vanilla4 ,let it boil 7stirring all the time7 till quite thick4 ,place it evenly and thickly between the slices of cake4 ,instead of the sponge cake1 some use the ordinary jelly-cake recipe4--,mrs4 ,b4 ,,citron ,,cake4 #ab ounces flour4 #ab ounces butter4 #aj eggs4 #a pound sugar4 #a pound citron1 cut in thin slices4 ,mix like a pound cake4--,mrs4 ,c4 ,l4 ,t4 ,citron ,cake4 #d large coffeecups sifted flour4 #b cupfuls powdered sugar4 #a cupful butter4 ,whites of #aj eggs1 beaten to a stiff froth4 ,add two tablespoonfuls rose water4 ,butter a cake pan1 and put alternate layers of batter and citron sliced in long1 thin slices4--,mrs4 ,mc,g4 ,,citron ,,cake4 #a pound flour4 #a pound sugar4 pound butter4 #ab eggs4 #b pounds citron4 #b pounds grated cocoanut4 #b pounds almonds4 #a teaspoonful mace4--,mrs4 ,m4 ,e4 ,citron ,cake4 #a pound of flour4 pound of sugar1 pound of butter4 #aj or #ab eggs4 #b pounds of citron4 #a cocoanut1 grated4 ,fruit to be put in last4--,mrs4 ,dr4 ,s4 ,,almond ,,cake4 #a pounds of sugar4 #a pounds of butter4 #a pound of flour4 #ab eggs4 #a pound almonds4--,mrs4 ,b4 ,almond ,cake4 #ab eggs4 #a pound flour4 #a pound sugar4 #a pound butter4 #a pound almonds 7blanched74 #a pound citron4 ,blanch the almonds1 and slice the citron thin4 ,one wine-glass of brandy4 ,mix like pound cake4--,mrs4 ,s4 ,t4 ,,dark ,,fig ,,cake4 #b cups of sugar4 #a cup of butter4 ,one cup of cold water1 with one teaspoonful of soda dissolved in it4 #c cups of raisins1 chopped fine4 ,cinnamon and nutmeg4 #d eggs4 #a pound of figs4 ,use the figs whole1 covering them well with the cake to prevent burning4 ,bake in layers1 frosting between each layer4 ,make as stiff as pound cake4 ,cut with a very sharp knife1 to prevent crumbling4 ,this recipe makes two loaves4--,mrs4 ,a4 ,t4 ,,currant ,,cake4 #a cup butter4 #b cups sugar4 cup sweet milk4 #e eggs4 #d cups flour4 a nutmeg4 #c teaspoonfuls baking powder4 ,one pound currants washed1 dried1 and rolled in the flour4--,mrs4 ,w4 ,l4 ,h4 ,,pound ,,cake4 #a pound butter4 #a pound flour4 #a pound sugar4 #af eggs1 yolks of #d4 ,after the butter is creamed1 work the sugar and butter well before mixing4--,mrs4 ,m4 ,s4 ,c4 ,pound ,cake4 #a pound sugar4 #a pound butter4 #a pound of flour4 #ab eggs4 ,cream the butter2 rub into it gradually the sifted and dried flour4 ,beat the yolks of ten eggs very light1 then add the powdered sugar1 beat again1 add a wine-glass of brandy or one of good whiskey flavored with nutmeg1 or the grated rind of a lemon2 mix all together4 ,stir in the whites of twelve eggs beaten to a stiff froth1 just before baking4 ,it will take two hours to bake4--,mrs4 ,s4 ,t4 ,pound ,cake4 #a pound flour4 #a pound of sugar4 pound of butter4 #aj eggs4 ,cream the butter well with flour2 beat the yolks well1 and add1 by degrees1 the butter and flour1 and then the whites beaten to a stiff froth4 ,season with mace and one glass of wine4 ,bake in cups well greased4 ,for fruit cake add to above1 two pounds of raisins1 two pounds of currants1 one-half a pound of citron1 stirred in by degrees4 ,add nutmeg and cinnamon to the seasoning4 ,one pound of butter1 and one dozen eggs for fruit cake4--,mrs4 ,a4 ,c4 ,pound ,cake4 ,beat the whites of twelve eggs to a stiff froth4 ,the yolks beat until they look light and white2 then beat in one pound of sugar2 next add the whites2 cream the light pound of butter until it looks frothy2 then sift in by degrees one pound of flour and cream them together1 and add the other mixture4 ,put a little powdered mace1 if you like1 a wine-glass of wine1 and the same of brandy4--,mrs4 ,w4 ,,very ,,delicate ,,pound ,,cake4 #af eggs1 #d yolks4 #a pound of flour4 #a pound of sugar4 pound of butter4--,mrs4 ,s4 ,t4 ,,superior ,,pound ,,cake4 #a pound of white sugar4 pound of butter4 #a pound of flour4 ,whites of #ab eggs1 yolks of #i4 ,cream the butter2 add part of the sugar and yolks1 and beat well2 then gradually add the whites1 and flour and balance of yolks4 ,beat well1 flavor with extract of lemon1 and bake in a moderate oven4--,mrs4 ,f4 ,c4 ,w4 ,pound ,cake4 #a pound flour4 #a pound sugar4 pound butter4 #aa eggs4 ,sift and dry the flour1 sift the sugar2 wash all the salt out of the butter1 and squeeze all the water out of it4 ,cream the butter with half the flour or more2 beat the whites and yolks separately1 beating rather more than half of the sugar with the yolks2 then rub the remaining sugar and flour up together4 ,mix all these ingredients1 part at a time1 first one1 then another4 ,beat well1 and season with ,french brandy and lemon1 or wine and nutmeg1 to your taste4--,mrs4 ,m4 ,,butter ,,sponge ,,cake4 #ad eggs4 ,weight of #ad in sugar4 ,weight of #h in butter4 ,weight of #f in flour4 ,juice and grated rind of two lemons4 ,all the ingredients added to the beaten yolks1 and the frothed whites stirred in last4--,mrs4 ,s4 ,t4 ,butter ,sponge ,cake4 #ad eggs4 ,their weight in sugar4 #h in flour4 #f in butter4 ,the rind of #a1 and juice of #b lemons4 ,bake quickly4--,mrs4 ,s4 ,,sponge ,,cake4 ,the weight of #a dozen eggs in sugar4 ,the weight of #d eggs in flour4 ,the juice and rind of #a lemon4 ,beat well1 and bake quickly4--,mrs4 ,mc,g4 ,,confederate ,,sponge ,,cake4 #a cupful white sugar4 #b cupfuls sifted flour4 cupful cold water4 #c eggs4 ,one teaspoonful yeast powder in the flour2 flavor to the taste4 ,mix yolks and sugar1 then add the water after the whites 7beaten to a stiff froth first71 then the flour4--,miss ,s4 ,,sponge ,,cake4 #ad eggs4 ,weight of #aj in powdered sugar4 ,weight of #f in flour4 ,grated rind and juice of #a lemon4 ,beat the yolks of eight eggs very light1 then add the sugar and beat again4 ,put in the juice and grated rind of a lemon1 then the whites of fourteen eggs beaten to a stiff froth4 ,beat all together for fifteen minutes without cessation1 stirring in the flour last1 barely mixing2 do not beat it4 ,pour into buttered moulds or shapes and bake in a hot oven4 ,a large cake will require fully an hour for baking4 ,if it bakes too fast on top1 cover with buttered paper4--,mrs4 ,s4 ,t4 ,sponge ,cake4 7,never fails47 #ab eggs4 ,their weight in sugar4 ,the weight of #g in flour4 ,juice of #a lemon4 #a tablespoonful good vinegar4 ,beat the whites1 beat the yolks and sugar2 add the whites1 beat well2 add the flour1 and after adding it1 do not beat it longer than is required to stir it in2 then add the lemon and vinegar1 just as you put it in the tins or moulds4 ,when the cake is hot1 lemon sauce is nice to eat with it4--,mrs4 ,k4 ,,cream ,,sponge ,,cake4 #d eggs1 whites and yolks beaten separately4 #b teacupfuls sugar4 #a cupful sweet cream4 #b heaping cupfuls flour4 #a teaspoonful soda4 ,two teaspoonfuls cream of tartar1 mixed in the flour before it is sifted4 ,add whites of eggs last thing before the flour1 then stir that in gently1 without beating4 ,very nice4--,mrs4 ,f4 ,c4 ,w4 ,,extra ,,sponge ,,cake4 ,whites of #ad eggs4 ,yolks of only #g4 ,one pound best white sugar stirred in the yolks after they are well beaten4 ,add the whites1 and lastly stir in very lightly half a pound of sifted flour4 ,beat very little after putting in the flour4 ,bake quickly4--,mrs4 ,d4 ,c4 ,k4 ,,sponge ,,cake ,,roll4 #f eggs4 #a teacups flour4 #a teacup powdered sugar4 ,rind and juice of a lemon4 ,beat the eggs separately and very light4 ,do not beat the batter much after adding the flour1 which must be done last of all4 ,get a square baking-pan1 butter it1 and pour one-half the batter in1 reserving the rest for a second layer4 ,have ready a nice damp towel1 lay the cake on it when taken out of the pan2 spread over the cake1 jam or currant jelly2 roll it up whilst damp1 and when firmly set put it in a place to dry4 ,it is good eaten with sauce1 when for a dinner dish1 or it can be cut in slices and eaten as small cakes4--,mrs4 ,m4 ,c4 ,,sponge ,,roll4 #d cupfuls of sugar4 #d cupfuls of flour4 #a dozen eggs4 ,mix as for sponge cake4 ,bake in thin sheets and spread on stewed apples1 or any kind of fruit1 a little sweetened2 roll the sheets with the top on the outside4 ,serve with rich wine sauce4--,mrs4 ,col4 ,s4 ,,jelly ,,for ,,cake4 #a lemon bruised and strained4 #a cupful sugar4 #a large apple4 #a egg4 ,beat the egg and mash the apple fine1 grate the lemon peel1 then mix all together2 put into a can or cup and set into a pot of water4 ,let boil until it is cooked1 and use as you would for common jelly cake4--,mrs4 ,w4 ,mc,f4 ,,another ,,filling ,,for ,,cake4 ,dissolve one-half cake of chocolate in one teacup of cream or milk1 and let it cool slowly2 then take it off the fire and stir in the well-beaten whites of three eggs mixed with one pound of sugar4 ,let it cool1 stirring all the time till you find that it will harden when cool4 ,spread between the cakes while it is still soft4--,mrs4 ,e4 ,c4 ,g4 ,,jelly ,,cake4 ,beat #h eggs very light4 ,cream pound butter4 pound flour4 pound sugar well beaten4 #a teaspoonful tartaric acid4 #a teaspoonful of soda4 ,stir these in when ready to bake4 ,bake in thin pans1 and put on jelly while warm4--,mrs4 ,j4 ,l4 ,,lemon ,,jelly ,,cake4 ,bake sponge-cake batter 7by recipe given7 in jelly-cake pans4 ,beat with three eggs1 two cupfuls sugar1 butter size of an egg1 melted1 and juice and grated rind of two lemons4 ,stir over a slow fire until it boils1 then spread between the layers of cake4 ,ice with lemon icing1 or sift over powdered sugar4--,mrs4 ,s4 ,t4 ,,jelly ,,cake4 #h eggs4 ,the weight of #d in flour4 ,the weight of #f in sugar4 ,to be baked in flat tins4 ,for the jelly3 one-quarter pound butter1 one-half pound sugar1 yolks of three eggs1 juice and grated rind of one lemon4 ,to be put in a saucepan and allowed to come to a boil4 ,then the three whites1 beaten to a stiff froth1 must be stirred in and the saucepan returned to the fire until it boils up4 ,spread between layers of cake4--,mrs4 ,e4 ,c4 ,g4 ,,lemon ,,jelly ,,cake4 ,bake as for the orange cake4 ,for the jelly3 take the juice and rind of three lemons1 one pound sugar1 one-quarter pound butter1 six eggs2 beat together2 scald as you do custard4 ,when cool1 it must be thick-spread between the cakes2 ice the top4--,mrs4 ,c4 ,c4 ,,rolled ,,jelly ,,cake4 #c eggs4 #a teacup of sugar4 #a teacup of flour4 ,beat the yolks of the eggs till light1 then add the sugar2 continue beating for some time1 then add the whites beaten to a stiff froth2 next put in the flour1 a little at a time4 ,bake in a long pan1 well greased2 when done turn out on bread-board1 then cover the top with jelly and roll while warm1 and slice as needed4--,mrs4 ,a4 ,h4 ,rolled ,jelly ,cake4 #a cupful sugar4 #a tablespoonful of butter4 #a cupful of flour4 #b_/c cupful of milk4 #a egg4 ,two teaspoonfuls of baking powder sifted with the flour4 ,bake in a large sheet1 and when done1 spread on the jelly and cut the sheets in strips three or four inches wide and roll up4 ,if instead of jelly a sauce is made and spread between the layers of cake1 it may be eaten as a cream-pie and furnish a very nice dessert4 ,for the sauce1 beat together one egg1 one teaspoonful of corn-starch1 or one tablespoonful flour and two tablespoonfuls of sugar4 ,stir into a half-pint of milk and boil until it forms a good custard4 ,remove from the fire and flavor with vanilla4--,mrs4 ,m4 ,,filling ,,for ,,jelly ,,cake4 ,whites of two eggs1 beaten to a froth4 #b cupfuls of sugar4 ,juice and grated peel of #b oranges4 ,put this between the layers1 and on top the cakes4--,mrs4 ,c4 ,c4 ,oranges cut fine1 and sweetened and mixed with grated cocoanut1 also chocolate1 is used for filling jelly cake4 ,sponge cake is better than the soda recipe4--,mrs4 ,c4 ,c4 ,,marble ,,cake4 ,weigh and make a pound cake2 add a spoonful of yeast1 take one-third part of the batter and add to it two teaspoonfuls of cinnamon1 two teaspoonfuls of mace1 one teaspoonful of cloves1 one teaspoonful of nutmeg1 finely ground4 ,put in your pan1 first a layer of the plain batter1 then a layer of the spiced1 finishing with the plain4 ,the batter will make three layers of plain and two of spiced4 ,it bakes in beautiful layers4--,mrs4 ,c4 ,l4 ,t4 ,,marble ,,or ,,spiced ,,cake4 ,make up a pound cake and add two teaspoonfuls of yeast-powder4 ,take one-third part of the batter and add to it two teaspoonfuls of cinnamon and mace each1 one teaspoonful of cloves and allspice each1 one nutmeg finely powdered4 ,then grease a pan and put in first a layer of the plain batter1 then the spiced1 alternately1 till you have it full1 finishing with the plain4 ,bake as a pound cake4--,mrs4 ,c4 ,v4 ,mc,g4 ,,marble ,,cake4 ,light ,part4 #c cupfuls sugar4 #a cupful butter4 #a cupful sour cream4 #e cupfuls flour4 ,whites of #h eggs4 #a teaspoonful soda4 ,dark ,part4 #b cupfuls brown sugar4 #a cupful molasses4 #a cupful sour cream4 #a cupful butter4 #e cupfuls flour4 #a teaspoonful soda4 ,yolks of #h eggs4 #a whole egg4 #a wine-glassful wine4 ,mixed spices4 ,put alternately layers of each kind in two-pound moulds4 ,marble ,cake4 ,light ,part4 #a cupful white sugar4 cupful butter4 cupful buttermilk4 ,whites of #c eggs4 #a teaspoonful cream tartar4 teaspoonful soda4 #b cupfuls flour4 ,dark ,part4 cupful brown sugar4 cupful butter4 cupful molasses4 cupful milk4 nutmeg4 #a teaspoonful cinnamon4 teaspoonful allspice4 #b cupfuls flour4 teaspoonful soda4 #a teaspoonful cream tartar4 ,yolks of #c eggs4 ,put in the mould1 alternately1 tablespoonfuls of light and dark batter4--,mrs4 ,d4 ,c4 ,k4 ,,marble ,,or ,,bismarck ,,cake4 #c cupfuls white sugar4 #a cupful butter4 #a cupful sour cream1 or buttermilk4 #e cupfuls flour4 ,whites of #h eggs4 #a small spoonful soda4 ,this is for the white batter4 ,dark ,batter4 #b cupfuls coffee sugar4 #a cupful molasses4 #a cupful sour cream4 #a cupful butter4 #e cupfuls flour4 #a teaspoonful soda4 ,yolks of #h eggs1 and a whole one4 #a wine-glassful mixed spices1 finely powdered4 ,put in the pan1 in alternate layers of light and dark batter4 ,bake quickly1 like sponge cake4 ,ice and ornament with chocolate drops4 ,this fills a two-pound mould4 ,,rose ,,or ,,clouded ,,cake4 #ab eggs1 leaving out the whites of #c4 #a pound flour4 #a pound sugar1 pound butter4 #b small teaspoonfuls cream tartar4 #b small teaspoonfuls powdered alum4 #a small teaspoonful soda4 #b small teaspoonfuls cochineal1 dissolved in #a_/c cupful boiling water4 ,having dissolved the alum1 soda1 and cream tartar1 mix with the cochineal4 ,stir these ingredients in nearly one-third of the batter4 ,pour into the cake mould a layer of white batter1 and a layer of red batter1 alternately1 beginning and ending with white2 three layers of white and two of red4 ,this is an ornamental cake to cut for baskets4 ,,spice ,,cake4 ,yolks of #d eggs4 ,mix #b teaspoonfuls yeast powder in #b cupfuls flour4 #a cupful brown sugar4 cupful syrup1 cupful butter1 must be melted after being measured4 ,stir with the sugar #b teaspoonfuls powdered cloves4 #a teaspoonful powdered cinnamon4 #a teaspoonful powdered allspice4 ,the spices must be put in the flour1 the syrup added after the sugar and butter are stirred together1 then the eggs and milk1 and lastly the flour4 ,mix the above alternately1 in your pans1 after having them buttered4--,mrs4 ,w4 ,,cream ,,cake4 #b cupfuls of sugar4 #c cupfuls of flour4 cupful of butter4 #c eggs4 #a cupful of sour milk4 #a teaspoonful of soda4 #b teaspoonfuls of cream tartar4 ,dissolve the soda in the milk1 melt the butter and add it to the eggs4 ,add the sugar and cream tartar to the flour4 ,pour it all together in shallow pans that have been well greased4 ,bake twenty minutes4 ,while baking the above1 get one pint of sweet milk1 one cupful of sugar1 one cup of flour1 butter one-half size of an egg4 ,if you use cream instead of milk1 you can omit butter4 ,break two eggs into the sugar1 beat awhile1 then add flour and beat thoroughly4 ,have the milk on the fire1 and as soon as it boils1 stir the mixture in it1 after thinning it with some of the milk until it is like paste2 cook until it is like stiff starch4 ,season freely with vanilla when cold1 and spread it between the cakes as jelly cake is made4 ,grated cocoanut can be used instead1 by preparing as follows3 one large cocoanut grated1 two pounds of loaf sugar4 ,pour the milk from the nut on the sugar2 boil it two or three minutes1 first mixing in the whites of three eggs2 if not soft enough1 add some sweet milk4 ,take it off the fire1 stir in the grated cocoanut1 and spread between the cakes4--,mrs4 ,j4 ,f4 ,g4 ,cream ,cake4 #b cupfuls of sugar4 #a cupful of sweet milk4 #c cupfuls of flour4 #b tablespoonfuls of butter4 #d eggs4 teaspoonful of soda4 #a teaspoonful of cream tartar4 ,bake in four jelly pans4 ,,cream ,,for ,,the ,,same4 #b cupfuls of sugar4 pint of sweet milk4 #a_/c cupful of flour4 #a egg4 ,heat the milk to boiling heat1 beat the egg and sugar together2 take a little milk1 and make a smooth paste with the flour1 and stir into the sugar and egg1 then stir all into the milk4 ,let it boil until thick1 then spread between cakes4--,mrs4 ,a4 ,h4 ,,capital ,,cake4 7,delicious47 #a pound of sugar4 #d cupfuls of flour1 after being sifted4 #a cupful of butter4 #a cupful of morning's milk4 #f eggs beaten light4 #b teaspoonfuls of cream tartar1 sifted in the flour4 #a teaspoonful of soda dissolved in the milk4 ,flavor with lemon or nutmeg4--,mrs4 ,m4 ,,cup ,,cake4 #e cupfuls of flour4 #c cupfuls of sugar4 #a cupfuls of butter4 ,as much fruit as you like4 #a teaspoonful of soda dissolved in a cupful of milk4 #c eggs4 #a nutmeg4 #a wine-glass wine and brandy mixed4 ,mix as pound cake4--,mrs4 ,j4 ,w4 ,h4 ,cup ,cake4 #a cupful of butter4 #b cupfuls of sugar4 #b cupfuls of flour4 cupful of milk4 #e eggs1 beaten separately4 #a teaspoonful yeast powder4--,miss ,m4 ,w4 ,a ,nice ,cup ,cake4 #f eggs4 #d cupfuls of flour4 #c cupfuls of sugar4 #a cupful of butter4 #a cupful of milk4 #a teaspoonful cream of tartar1 teaspoonful of soda4 ,season with mace and nutmeg4 ,bake in cups or little tin pans4--,mrs4 ,wm4 ,c4 ,r4 ,a ,,delicious ,,cake4 #b pounds flour4 #b pounds butter4 #bd eggs1 yolks and whites4 #ab ounces almonds4 #b tablespoonfuls rose water1 in which the almonds should be beaten4 #b wine-glasses of ,french brandy4 #b heaping teaspoonfuls beaten mace1 and a butter-plate of preserved lemon-peel4--,l4 ,t4 ,delicious ,cake4 #b cupfuls of sugar4 #a cupful of butter4 #a cupful of milk4 #c cupfuls of flour1 after being sifted4 #c eggs4 #b tablespoonfuls baking powder4 ,bake in jelly-cake pans1 and between each layer put fruit jelly1 icing of chocolate and cocoanut each4 ,this quantity will bake five thin cakes4--,mrs4 ,mc,g4 ,,cake4 #a quart of flour1 well dried4 #a cupful of butter4 #c cupfuls granulated sugar--it is better than pulverized4 #f eggs1 well beaten4 ,lemon1 or other seasoning4 #a light measure of both ,horsford's powders1 or1 if preferred1 a small teaspoonful of soda1 and cup of buttermilk4 ,cream of tartar takes the place of buttermilk1 when used with soda4--,mrs4 ,a4 ,,cake 7with sauce47 #e eggs4 #a pound of flour1 pound of sugar4 pound butter4 #a cup of cream4 #b teaspoonfuls cream of tartar4 #a teaspoonful of soda4--,mrs4 ,c4 ,b4 ,,cake ,,that ,,cannot ,,fail4 #a pound sugar4 #a pound flour4 pound butter4 #h eggs4 #a teacup of sweet cream4 #b teaspoonfuls cream of tartar1 sifted in the flour4 #a teaspoonful of soda dissolved in a little water1 and put in the cream4 ,bake in pans or cups4--,mrs4 ,p4 ,,custard ,,cake4 cupful butter4 #b cupfuls sugar4 #g eggs1 leaving out #d yolks4 #c cupfuls flour4 #a cupful of milk4 #b teaspoonfuls baking powder4 ,bake in shallow pans4 ,for the custard3 one quart of milk1 let come to a boil1 sweeten it2 take the four yolks and three tablespoonfuls of cornstarch1 mix with a little of the milk cold1 and then stir it gradually into the boiling milk1 and continue to stir until done4 ,add a piece of butter the size of a walnut2 flavor with vanilla1 and put between the cakes4--,mrs4 ,c4 ,b4 ,,mrs4 ,,galt',s ,,cake4 ,whites of #ac eggs1 yolks of #c4 pound of butter4 #a pound of flour4 #a pound of sugar4 ,season to taste4--,miss ,e4 ,t4 ,,norfolk ,,cake4 ,beat to a cream3 #a teacup of butter4 #f eggs4 #c teacups of sugar4 #a teacup of cream4 #d teacups of flour4 nutmeg4 #a wine-glass of brandy4 #a pound raisins4 #a teaspoonful of soda1 dissolved in cream4--,mrs4 ,dr4 ,s4 ,,kettle ,,cake4 ,have a large1 nice brass kettle ready4 ,set it on a few warm embers1 not with any fire2 put into the kettle3 #ab eggs4 #a pound sugar4 #a pound butter4 ,a light pound of flour4 #a teaspoonful of mace4 ,rind and juice of a large lemon4 ,stir all the materials rapidly1 and with a strong1 large iron spoon or a long butter-ladle4 ,when it is light1 which will be in about three-quarters of an hour1 put it in a mould and bake as common pound cake4 ,it is good with #b pounds currants4 #b pounds raisins4 pound citron4 #a glass of brandy4--,mrs4 ,m4 ,c4 ,c4 ,,parson',s ,,cake4 #e eggs4 #a large teacupful brown sugar4 #d cupfuls flour4 #c cupfuls molasses4 #a cupful butter4 ,ginger and spice to the taste4 #a teaspoonful soda1 dissolved in a little milk4 ,bake4--,mrs4 ,d4 ,r4 ,,risen ,,cake4 #a pound flour4 #a pound sugar4 #i ounces butter4 #c gills milk4 pint yeast4 #d eggs4 ,work the butter and sugar together4 ,put the yeast in the flour and one-half the butter and sugar the overnight2 then mix the milk in1 and beat it some time4 ,set it where it will rise4 ,in the morning1 when well risen1 mix in the remainder of the butter and sugar1 and the eggs1 also some currants or raisins1 or both1 if you wish them1 a little nutmeg or mace1 and beat all well together for some time4 ,then put it in the pan and set it to rise again4 ,it must be very light before you put it in the oven4 ,it requires some time to soak4--,mrs4 ,i4 ,h4 ,,ruggles' ,,cake4 #f eggs4 #a cupful butter4 #c cupfuls sugar4 #d cupfuls flour4 #a cupful milk4 #a teaspoonful soda4 ,season to taste4--,mrs4 ,r4 ,,tipsy ,,cake4 ,soak sponge cake in wine and water4 ,make a custard of six eggs to one quart of milk1 and pour over it4 ,reserve the whites1 beat to stiff froth1 to put over last4--,mrs4 ,dr4 ,s4 ,,velvet ,,cake4 ,half a pound of butter1 one pound sugar2 creamed together4 ,one teacup of cold water1 with a level teaspoonful of soda dissolved in it1 and poured in the butter and sugar1 two teaspoonfuls cream of tartar1 sifted in one pound of flour4 ,mix the flour with butter1 sugar1 and water1 and beat well4 ,take five eggs1 beat yolks and whites separately1 and then beat them together three minutes4 ,season as you like1 and mix with the batter4 ,beat considerably and bake half an hour4--,mrs4 ,a4 ,b4 ,,whortleberry ,,cake4 #f eggs1 beaten separately4 #a pound sugar4 pound butter4 #a quart flour4 pint sifted meal4 #a teaspoonful soda4 ,a little mace and cinnamon4 ,after mixing1 stir in one quart of the berries1 so as not to mash them1 having previously dusted them with flour4 ,mix the soda with one-half pint of cream or milk4--,mrs4 ,a4 ,p4 ,,naples ,,biscuit4 #a pound flour4 #a pound sugar4 #ab whites1 and #aj yolks of eggs4 #b glasses wine4 ,they should gradually harden in the oven till quite crisp1 and be frequently turned in the pans4 ,,icing4 #a pound sugar4 pint water4 ,boil until it ropes4 ,have ready the whites of seven eggs well beaten1 pour the syrup into a bowl1 and beat until milk-warm4 ,then put in the eggs1 and beat for an hour4--,mrs4 ,w4 ,,hot ,,icing4 ,dissolve one pint powdered sugar in two or three tablespoonfuls water1 and boil4 ,beat the whites of four eggs to a strong froth2 add the hot sugar1 stirring in till smooth4 ,beat about two minutes and flavor to your taste1 spread on the cake1 and put in a hot place4--,mrs4 ,p4 ,,icing4 ,whites of two eggs1 beaten to a froth4 ,one pound of sugar1 dissolved and boiled in a small teacup of water4 ,then strain the sugar and pour it into the egg1 beating it hard until cool4 ,add one-half teaspoonful lemon acid4--,l4 ,d4 ,l4 ,,boiled ,,icing4 #a pound cut sugar1 or double refined4 #a teacup of water4 #f whites of eggs4 ,boil the sugar to candy height2 when nearly cold put in eggs4--,miss ,e4 ,p4 ,,cold ,,icing4 ,whites of #c eggs4 #a pound sugar4 ,beat very light and season with vanilla or lemon4 ,after beating very lightly1 add the white of another egg and it will give a pretty gloss upon the icing4--,miss ,e4 ,p4 ,,icing ,,for ,,cake4 ,take three pounds cut or best quality of loaf sugar1 dissolve it in a small quantity of water1 boil to candy height or until it ropes4 ,have ready the whites of thirteen eggs well beaten4 ,when the sugar is boiled sufficiently1 pour it into a deep bowl1 occasionally stirring it gently1 until you can just bear your finger in it2 then add the beaten egg all at once1 beating it very hard for half an hour1 when it is ready for use4 ,strain into the icing the juice of one lemon into which the peel has been grated1 for half an hour4--,mrs4 ,f ,c4 ,w4 ,,icing4 ,break into a dish the whites of four eggs4 ,whip in by degrees one and one-quarter pound of the finest loaf sugar1 powdered and sifted4 ,beat till stiff and smooth1 then add the strained juice of a large lemon with a few drops of oil of lemon1 and beat again2 in all beat half an hour4 ,if too stiff add a little more white of egg4 ,some persons put it on with a knife1 but it is far smoother and more evenly spread over the cake if put on with a large spoon4 ,dip up a spoonful of the icing and pour it from the spoon over the cake4 ,pour it over the top of the cake and it will diffuse itself down the sides4 ,to color icing yellow1 steep the rind of an orange or lemon in the lemon juice before straining it into the icing4 ,to make it pink1 put in strawberry or cranberry juice with the lemon juice4--,mrs4 ,s4 ,t4 ,,icing ,,for ,,cakes4 ,whites of six eggs to one pound sugar1 or one egg to three teaspoonfuls of sugar4--,mrs4 ,dr4 ,j4 ,,boiled ,,icing4 ,one and one-fourth pound loaf sugar1 added to one teacup of water and boiled to a thick syrup4 ,then strain it through thin muslin1 and1 while hot1 stir into it the whites of three eggs beaten stiff4 ,then beat in the strained juice of a lemon and season with a little oil of lemon4 ,if too thin1 add a little sugar2 if too stiff1 add a little more white of egg4--,mrs4 ,s4 ,t4 ,,soft ,,ginger ,,cake4 #a cupful butter4 #a cupful sugar4 #a cupful molasses4 #a cupful sour cream4 #c eggs4 tablespoonful of soda4 #b tablespoonfuls of ginger4 ,flour until the spoon will almost stand alone4 ,cloves and cinnamon to taste4 7,this is very good47--,mrs4 ,j4 ,f4 ,,soft ,,gingerbread4 #c eggs4 #a teacup butter4 teacup ginger4 #a teacup molasses4 #c teacups sifted flour4 #a large tablespoonful of ginger4 #a small teaspoonful of soda1 dissolved in teacup of sour cream4--,mrs4 ,mc,g4 ,,ginger ,,loaf4 #f eggs4 #d cupfuls molasses4 #b cupfuls of butter4 #f cupfuls flour4 #a teaspoonful soda4 #a tablespoonful ginger4 ,cinnamon to your taste4--,mrs4 ,p4 ,w4 ,,risen ,,gingerbread4 #b pounds flour4 #a pound nice brown sugar4 #a pound butter4 #f eggs4 pint molasses4 #c ounces ginger4 ,bake in a large cake4--,mrs4 ,a4 ,t4 ,,lightened ,,gingerbread4 #a pound of flour4 pound butter4 pound sugar4 #f eggs4 #f races of white ginger4 #a teaspoonful soda4 #a pint molasses4 ,to be baked in tins or a pan4--,mrs4 ,i4 ,h4 ,,ginger ,,cup ,,cake4 #c eggs4 #a cupful molasses4 #a cupful sugar4 #a cupful butter 7half lard will answer74 teaspoonful soda1 dissolved in #a tablespoonful buttermilk4 #a tablespoonful ground ginger4 #b cupfuls flour4 ,mix as other cake4 ,some like allspice4--,mrs4 ,h4 ,d4 ,,molasses ,,cake4 #e light cupfuls flour4 #e eggs4 #b cupfuls sugar4 #b cupfuls molasses4 #a cupful butter4 #a cupful cream1 with one teaspoonful soda4 #b tablespoonfuls cream of tartar4 #b teaspoonfuls ground ginger4 ,all well beaten together4 ,bake as pound cake4--,miss ,e4 ,t4 ,molasses ,cake4 #a teaspoonful soda4 #a pound butter4 #a pound sugar4 #a pint molasses4 #a tablespoonful ginger4 ,flour enough to make it as thick as ordinary cake4--,miss ,j4 ,c4 ,,molasses ,,pound ,,cake4 pound butter4 #b cupfuls sugar4 #b cupfuls molasses4 #f cupfuls flour4 #a cupful cream4 #d eggs4 ,some cloves and nutmeg2 add lemon to taste4--,mrs4 ,dr4 ,s4 ,,black1 ,,or ,,molasses ,,cake4 #a quart flour4 #e eggs4 #a pint molasses4 pound butter4 #b tablespoonfuls ginger4 #a teaspoonful soda1 dissolved in #a teacup sour milk4--,mrs4 ,t4 ,c4 ,,small ,,cakes4 ,,albany ,,cakes4 #a pound flour4 #a pound brown sugar4 #a pound butter4 #a tablespoonful lard4 #d tablespoonfuls powdered cinnamon4 #a teaspoonful soda1 dissolved in a cup of milk4 ,roll on extra flour very thin4 ,dip the face of each cake in granulated sugar4 ,bake slowly in greased pans4--,mrs4 ,r4 ,r4 ,,scotch ,,cakes4 7,very nice47 #b pounds flour4 #a pound sugar4 #a pound butter4 #f eggs1 beaten together4 #c nutmegs4--,mrs4 ,p4 ,mc,g4 ,,sweet ,,crackers4 #d eggs4 #d cupfuls sugar4 pound butter4 #a teaspoonful soda4 #a cupful sour cream4 ,pounded cinnamon and grated nutmeg for flavoring4 ,sufficient flour for a soft dough4 ,roll thin and cut it with tin shapes1 and bake quickly4--,mrs4 ,s4 ,,drop ,,cake4 #f eggs4 #a pound sugar4 pound butter4 #a teaspoonful soda1 in #a cupful sour cream4 #b teaspoonfuls cream of tartar1 in #a quart flour4--,mrs4 ,s4 ,,cream ,,cakes4 ,beat up one egg1 add to it half a cupful sugar1 half a cupful flour1 mixing thoroughly4 ,while this is being done1 put on the fire half a pint milk2 when it boils1 stir in the eggs1 sugar1 and flour mixture1 then add a piece of butter1 half the size of an egg4 ,stir all the time until it is of the desired consistency1 which will be in a few minutes4 ,when cold1 add1 and thoroughly mix1 one and one-half teaspoonful vanilla4 ,for the cake3 put one tumblerful of water to boil1 and then add one-quarter pound butter2 when melted1 put in one and one-half tumblerful of flour4 ,stir in1 mixing thoroughly1 being careful not to burn it4 ,it is sufficiently cooked by the time it is thoroughly mixed4 ,remove from the fire1 and when cool1 stir in five unbeaten eggs1 mixing one at a time4 ,it will then be the consistency of stiff paste4 ,drop on buttered tins1 and bake in a quick oven fifteen or twenty minutes4 ,cut the side and insert the cream4--,mrs4 ,h4 ,m4 ,,marguerites4 ,cream together one pound of sugar and one pound of butter very light4 ,beat the yolks of six eggs1 sift one and one-half pound of flour into the eggs1 butter1 and sugar2 one teaspoonful of mixed spices1 one-half glassful of rose water4 ,stir the whole well1 and roll it on the board till it is half an inch thick2 cut in cakes and bake quickly4 ,when cold1 spread the surface of each cake with marmalade4 ,beat the whites of four eggs light1 and add enough powdered sugar to make them as thick as icing4 ,flavor it with lemon1 and put it on top of each cake4 ,put the cakes in the oven1 and as soon as they are of a pale brown1 take them out4--,miss ,m4 ,c4 ,l4 ,marguerites4 ,two pounds of flour1 one pound and five ounces of sugar1 one pound and five ounces of butter1 eight eggs4 ,rub together the butter and sugar till perfectly light2 beat the eggs till very thick1 leaving out the whites of six eggs for the icing4 ,sift the flour into the eggs1 butter and sugar1 one teaspoonful of mixed spices 7cinnamon1 mace1 and nutmeg71 half a glass of rose water4 ,stir the whole well together1 and roll it on your paste-board about half an inch thick2 then cut out the cakes and bake them a few minutes4 ,when cold1 spread the surface of each cake with marmalade or jam4 ,beat the whites1 left out1 very light1 and add enough powdered sugar to make them as thick as icing4 ,season with lemon or vanilla1 and with a spoon put it on each cake4 ,put the cakes in the oven to brown4--,mrs4 ,h4 ,,marguerites1 ,,or ,,jelly ,,cakes4 ,rub together one pound sugar1 one pound of butter1 till perfectly light4 ,beat six eggs till very thick1 leaving out the whites4 ,sift one and a half pound of flour into the eggs1 butter1 and sugar1 one teaspoonful of mixed spices 7cinnamon1 mace1 and nutmeg71 and half a glass of rose water4 ,stir the whole well1 and roll it on the paste-board about one-quarter inch thick4 ,then cut out the cakes and bake them a few minutes4 ,when cold1 spread the surface of each cake with peach jam or any marmalade4 ,beat the whites of four eggs very light1 and add enough powdered sugar to make them as thick as icing4 ,flavor it with lemon or rose water and with a spoon put it on each cake1 high in the centre4 ,put the cakes in the oven1 and as soon as they are of a pale brown take them out4--,mrs4 ,i4 ,h4 ,,shrewsbury ,,cake4 #a pound flour4 #ab ounces sugar4 #ab ounces butter4 #b eggs4 ,add two tablespoonfuls rose water1 or two teaspoonfuls beaten mace4 ,roll and bake in tin sheets or in an oven4--,mrs4 ,t4 ,,macaroons4 ,blanch and pound one pound of sweet almonds with a little rose water2 whip the whites of seven eggs to a froth2 add one pound sugar2 beat some time4 ,add the almonds2 mix well4 ,drop on buttered paper1 sift sugar over them1 and bake quickly4 ,,jumbles4 #a pound flour1 pound butter4 #a pound sugar4 #c eggs4 ,flavor with mace4 ,a delicious cake4--,mrs4 ,a4 ,t4 ,,jackson ,,jumbles4 #c teacups sugar4 #a teacup lard4 #f teacups flour4 #a teaspoonful soda in one cup of sour cream4 #c eggs4 ,the grated rind of one or two lemons1 or a little grated nutmeg4 ,roll out and bake4--,mrs4 ,h4 ,s4 ,,jumbles4 #c pounds flour4 #b pounds sugar4 #a pound butter4 #h eggs4 #a teaspoonful soda4 ,a little milk if the eggs are not enough4--,mrs4 ,m4 ,e4 ,jumbles4 ,rub one pound butter into one and a quarter pound flour2 beat four eggs with one and a quarter pound sugar1 very light2 mix well with the flour4 ,add one nutmeg and a glass of brandy4--,mrs4 ,j4 ,w4 ,,coffee ,,cake4 #a teacup of molasses4 #a cupful of good liquid coffee4 #a cupful sugar4 #a cupful butter4 #d cupfuls flour4 #a teaspoonful of cinnamon4 #a teaspoonful cloves4 #a teaspoonful cream tartar4 teaspoonful soda4 #a pound of raisins4 pound of citron4 #c eggs4 wine-glass of brandy4--,mrs4 ,j4 ,h4 ,f4 ,,cinnamon ,,cakes4 #a pound butter4 #b pounds flour4 #a pound sugar4 ,six eggs1 leaving out two yolks1 which you will beat up with a little rose water1 and1 with a feather1 spread on the cakes2 then strew cinnamon and sugar on them1 and blanched almonds4 ,lay them on tins1 and bake them in a slow oven4--,mrs4 ,i4 ,h4 ,,cinnamon ,,cakes4 #b quarts flour4 #f or #h eggs1 the yolks only4 pound butter4 pound sugar4 #a spoonful cinnamon4--,mrs4 ,dr4 ,r4 ,e4 ,,strawberry ,,cakes4 #b pounds flour4 #a pound loaf sugar4 #a pound butter4 #f eggs4 ,mace and a little wine to flavor4 ,bake quickly4--,mrs4 ,a4 ,t4 ,,holmcroft ,,cake4 #a coffee-cup of sugar4 #b tablespoonfuls of butter not melted4 #a teacup of sweet milk4 ,whites of #b eggs1 or #a whole egg4 #b coffee-cups of flour4--,mrs4 ,n4 ,,nothings4 ,take one egg1 two tablespoonfuls cream1 butter the size of a walnut1 flour to make the dough very stiff2 work it well and roll it very thin4 ,cut the size of a saucer4 ,fry in lard and sprinkle with powdered sugar4--,mrs4 ,t4 ,c4 ,,sugar ,,cakes4 ,mix four cupfuls of sugar with eight cupfuls of flour and one large spoonful of coriander-seed2 add one cupful of butter1 one cupful of lard1 six eggs1 two tablespoonfuls of sour cream or milk1 one teaspoonful of soda4--,mrs4 ,dr4 ,s4 ,,cookies4 #c eggs4 #a cupful of butter or lard4 #b cupfuls of sugar4 #f cupfuls of sifted flour4 #a nutmeg4 #a teaspoonful of soda4 #b teaspoonfuls of cream of tartar1 sifted with the flour4 ,cream the butter with one cup of the sugar1 beat the eggs separately and put into the yolks the remaining cup of sugar2 add this to the butter1 and put in whites and flour last4 ,roll thin and bake quickly4--,mrs4 ,f4 ,f4 ,f4 ,,gloucester ,,cakes4 #e eggs4 #a quart of milk4 #a quart of flour4 ,a piece of butter the size of an egg4 ,beat the eggs very light2 mix into them the flour and milk alternately1 and beating it until perfectly smooth1 add a little salt4 ,melt the butter and stir it into the batter4 ,bake in small moulds4--,mrs4 ,j4 ,d4 ,,tea ,,cakes4 #b quarts of flour4 #a small teacup of lard4 #a small teacup of butter4 #c cupfuls of sugar4 #c eggs4 #a cupful of cream 7sour is best74 #b small teaspoonfuls of soda4 #a grated nutmeg4 ,roll out half an inch thick1 and bake in a moderate oven4--,mrs4 ,f4 ,c4 ,w4 ,,crullers4 #b quarts of flour4 #b cups of sugar4 #f eggs4 #b spoonfuls of soda4 #d spoonfuls cream of tartar4 #d tablespoonfuls of melted butter4 ,a little salt4 ,rub the cream tartar1 flour1 and sugar together2 wet with sweet milk quite soft4 ,have the lard several inches deep in the pot or pan you cook in1 and when boiling lay in enough crullers just to cover the bottom4 ,they must be quite thin1 and when brown on the lower side1 turn over with a fork4 ,they are more convenient to turn with a hole in the centre4--,mrs4 ,b4 ,,tea ,,cakes4 #b quarts of flour4 #c cupfuls of sugar4 #a cup of butter4 #e eggs4 #a teaspoonful of soda dissolved in #b tablespoonfuls of sweet milk4 #b teaspoonfuls cream of tartar4 ,season with lemon or nutmeg4--,mrs4 ,h4 ,,delicate ,,tea ,,cakes4 ,whites of #c eggs beaten to a froth4 #a cupful of pulverized sugar4 cupful of sweet milk4 #a teaspoonful cream of tartar4 teaspoonful of soda4 #b cupfuls of flour4 #a teaspoonful of almonds4 cupful of melted butter4--,mrs4 ,r4 ,,tartaric ,,cakes4 ,beat the yolks of three eggs1 the whites whipped to a froth1 three full cups of brown sugar1 half a pound of butter1 one spoonful lard1 one and a half pound of flour1 leaving two spoonfuls to roll with4 ,mix all well together4 ,dissolve one teaspoonful soda and three-quarters teaspoonful tartaric acid in a little cream4 ,first mix the soda with the dough1 then the acid4 ,season with mace or wine4 ,they will rise very much4--,mrs4 ,d4 ,a ,,delicate ,,cake ,,for ,,tea4 ,beat the yolks and whites of two eggs separately2 to the yolks add two coffee-cups of sugar1 and two cupfuls of sweet milk2 then four tablespoonfuls butter creamed2 next the white of the eggs1 lastly1 four cupfuls of flour with one teaspoonful soda1 two teaspoonfuls cream of tartar1 sifted in the flour4 ,bake in shallow pans4--,mrs4 ,c4 ,v4 ,mc,g4 ,,lemon ,,jumbles4 #a egg4 #a teacupful sugar4 teacupful of butter4 #c teaspoonfuls milk4 #a teaspoonful cream of tartar4 teaspoonful of soda4 #b small lemons2 juice of two and grated rind of one4 ,mix rather stiff4 ,roll and cut out with a cake-cutter4--,mrs4 ,w4 ,,bonnefeadas4 ,make a rich paste with one quart flour2 roll it out very thin1 first dividing it in two pieces1 spread it with butter1 washed and creamed1 ,a sugar1 and pulverized cinnamon4 ,roll it up1 cut it in pieces one inch wide2 put them in a pan with the whole side down2 sprinkle over them sugar1 butter1 and cinnamon4 ,bake quickly4 ,take them out of the pan while hot4--,mrs4 ,col4 ,a4 ,l4 ,,delicious ,,small ,,cakes4 ,yolks of #f eggs4 #a light pound flour4 pound butter4 #a spoonful lard4 #a pound sugar4 ,these cakes are better without soda and of the consistency of ,shrewsbury cakes4 ,beat the whites of three eggs to a strong froth2 weigh one pound of the best ,a sugar1 put it in a tin can with three wine-glasses of water4 ,let it boil slowly1 till it begins to rope1 or rather1 when a little of it will cool on a plate1 like it would begin to candy4 ,then pour the boiling sugar gradually to the white of egg2 beat it well till it begins to thicken and to cool somewhat1 then beat into the icing two tablespoonfuls of powdered cinnamon1 and ice over the little cakes1 using a stiff feather for the purpose4 ,you can add the other unbeaten whites of eggs1 with an addition of sugar1 to make more small cakes4--,mrs4 ,m4 ,c4 ,c4 ,,wafers4 #d ounces butter4 #d ounces sugar4 #e ounces flour4 #d eggs4 #a glass of wine4 ,a little mace and nutmeg4--,mrs4 ,dr4 ,j4 ,wafers4 #d spoonfuls flour4 #d spoonfuls sugar4 #d spoonfuls cream4 #a spoonful butter4 ,orange peel1 mace1 and nutmeg4 ,prepare as for pound cake4 ,bake in wafer irons1 rolling them while hot4 ,,dimples4 ,beat the whites of three eggs and three-quarters pound of sugar till well mixed4 ,stir in blanched almonds1 cut fine4 ,drop on tins and bake in a cool oven4--,mrs4 ,a4 ,c4 ,,ginger ,,cakes4 #a teacup of butter4 #a teacup brown sugar4 #a teacup sour milk4 #g cupfuls flour4 #a teacup molasses4 #a teaspoonfuls soda4--,mrs4 ,c4 ,b4 ,,ginger ,,snaps4 #a pint of molasses4 #a teacup brown sugar4 #a teacup of butter and lard mixed4 ,beat the molasses till it looks light1 then put it in the sugar2 next pour in the hot butter and lard1 one egg beaten light1 one teacup ground ginger4 ,have the mixture milk-warm2 work flour in briskly4 ,roll them and bake quickly4--,miss ,n4 ,s4 ,l4 ,,ginger ,,cakes4 #a dozen eggs4 #b pounds of flour4 #a pound butter4 #a pound sugar4 #a pint molasses4 #a small teacup of ginger4 #a teaspoonful of soda4--,mrs4 ,col4 ,s4 ,,cheap ,,ginger ,,cakes4 #c pints of flour4 #a large spoonful of lard4 #b large spoonfuls of ginger4 #a dessertspoonful of soda in a pint of molasses4--,mrs4 ,h4 ,s4 ,,ginger ,,bunns4 pound butter1 pound sugar1 rubbed to a cream4 nutmeg4 #a tablespoonful ginger4 ,stir all together1 then add two eggs well beaten1 stir in one pound of flour and moisten with sweet milk1 until it can be easily worked4 ,roll out and bake in quick oven4--,mrs4 ,h4 ,d4 ,,molasses ,,cakes4 #g cupfuls of flour4 #b cupfuls of molasses4 #a cupful sugar4 #a cupful of butter4 #a cupful of sour milk4 #a even tablespoonful of soda4 #b tablespoonfuls of ginger4 ,let the dough be as soft as you can conveniently handle it4 ,bake in a moderately quick oven4--,mrs4 ,r4 ,l4 ,,spice ,,nuts4 #a pound sugar4 #a pound flour4 #a pint molasses4 ,mix well4 pound butter4 #c tablespoonfuls ginger4 #a tablespoonful allspice4 #a tablespoonful cinnamon4 ,bake in small drops or cakes4--,mrs4 ,dr4 ,j4 ,,ginger ,,snaps4 #a cupful butter4 #a tablespoonful ginger4 #a teaspoonful soda1 in #a pint boiling molasses4 ,stir and let it cool2 add sifted flour enough to make a dough2 roll thin and bake4--,mrs4 ,s4 ,b4 ,,drop ,,ginger ,,cakes4 #a pound butter1 cream it as for pound cake4 #b packed quarts flour4 #a pound sugar4 #a pint molasses4 #e eggs4 #b tablespoonfuls ginger4--,mrs4 ,n4 ,,puddings4 ,the directions given for cake apply likewise to puddings4 ,always beat the whites and yolks of the eggs separately and very light1 and add the whites just before baking or boiling4 ,all puddings 7except those risen with yeast71 should be baked immediately after the ingredients are mixed4 ,thick yellow earthenware dishes are better than tin for baking puddings1 on several accounts4 ,one is that the pudding1 to be good1 must be baked principally from the bottom1 and tin burns more easily than earthenware4 ,another reason is1 that the acids employed in some puddings corrode and discolor tin4 ,garnish the pudding with sifted white sugar1 and with candied or preserved orange or lemon peel4 ,in boiling a pudding1 cold water should never be added4 ,keep a kettle of hot water to replenish the water in the pot as it boils away4 ,as soon as the pudding is done1 remove it from the boiling water4 ,a decrease in heat whilst cooking1 makes boiled pudding sodden1 and makes baked pudding fall4 ,the best sauce for a boiled pudding is cold sauce made of the frothed whites of eggs1 butter1 sugar1 nutmeg1 and a little ,french brandy1 while for a baked pudding1 a rich1 boiled wine sauce is best4 ,,plum ,,pudding4 #c dozen eggs4 #c pounds baker's bread1 stale1 and grated fine4 #c pounds suet4 #c pounds brown sugar4 #a pound sliced citron4 #c pounds currants4 #d pounds seeded raisins4 ounce nutmeg1 and the same of mace1 cloves1 and cinnamon4 ,half pint wine4 ,half pint ,french cooking brandy4 ,mix and divide into six parts4 ,tie each part in a twilled cotton cloth1 put them in boiling water1 and let them boil four hours4 ,then hang them in the air to dry a day or two4 ,keep them in a cool1 dry place4 ,when you wish to use one1 it must be boiled an hour before dinner4 ,serve with rich sauce4 ,it will keep six months or a year4--,mrs4 ,t4 ,m4 ,c4 ,plum ,pudding4 #aj eggs4 #a pound chopped suet4 #a pound seeded raisins4 #a pound currants4 #a pound stale bread crumbs4 pound citron4 #a nutmeg4 #a wine-glassful wine4 #a wine-glassful brandy4 pound brown sugar4 ,beat the eggs light1 add the sugar and spices1 stir in the suet and bread crumbs1 add the fruit by degrees1 then the wine and brandy4 ,pour into a well-floured bag1 leaving a third as much room as the mixture occupies1 for swelling4 ,put into a pot of boiling water and boil four hours4 ,dip the bag into cold water when ready to turn out the pudding1 to prevent it from sticking4--,mrs4 ,e4 ,b4 ,plum ,pudding4 ,at sunrise1 sift a quart of the best flour2 rub into it an ,irish potato mashed1 free from lumps4 ,put in it a teaspoonful of salt1 and a half teacup of yeast4 ,add six eggs1 beaten separately1 and enough water to make a soft dough4 ,knead half an hour without intermission4 ,in winter1 set it in a warm place1 in summer set it in a cool place to rise4 ,if dinner is wanted at two o'clock1 knead into this at one o'clock1 half pound of butter1 two pounds of stoned raisins1 cut up1 and a grated nutmeg4 ,work very little1 just enough to mix4 ,wet a thick cloth1 flour it and tie it loosely that the pudding may have room to rise4 ,put it in a kettle of milk-warm water1 heating slowly until it boils4 ,boil one hour4 ,serve with wine sauce4--,mrs4 ,s4 ,t4 ,,rich ,,plum ,,pudding4 ,nine eggs beaten to a froth4 ,add flour sufficient to make a thick batter1 free from lumps4 ,then add one pint of new milk and beat well4 ,afterwards add the following ingredients1 in small quantities at a time1 keeping it well stirred4 ,two pounds stoned raisins1 two pounds currants1 well washed1 picked1 and dried4 ,one-quarter pound bitter almonds1 blanched and divided2 three-quarters pound brown sugar2 three-quarters pound beef suet1 chopped fine2 one nutmeg1 grated fine2 one teaspoonful of ground allspice1 the same of mace and cinnamon4 ,this pudding should be mixed several days before cooking1 then well beaten1 and more milk should be added1 if required4 ,make this into two puddings1 put in cotton bags and boil four hours4 ,by changing the bags1 and hanging in a cool1 dry place1 they will keep six months and be the better for it4 ,steam and serve with sauce made as follows3 ,one cup of sugar1 one of butter4 ,beat well together4 ,break an egg in and mix well4 ,add a tablespoonful of wine or brandy1 and serve immediately4--,mrs4 ,f4 ,,english ,,plum ,,pudding4 #a pound of stale bread grated4 #a pound currants4 #a pound sugar4 #a pound of suet chopped as fine as flour4 of a pound of raisins1 and the same of citron4 ,when ready to boil1 wet the above with ten eggs1 well beaten1 two wine-glasses of wine and the same of brandy4 ,grate the rinds of two lemons1 pare and chop them and beat all well together4 ,then dip a strong cloth in boiling water and wring it dry4 ,lay it on a waiter1 greasing well with butter4 ,put it in a large bowl and pour the pudding in1 putting two sticks in the cloth across each other1 and tying below the sticks4 ,have the water boiling and throw in the pudding as soon as tied4 ,put a plate at the bottom of the pot and boil four hours4--,mrs4 ,dr4 ,s4 ,,christmas ,,plum ,,pudding4 ,half a loaf of bread 7grated74 #a pound currants4 #b pounds stoned raisins4 #a pound chopped suet4 #f eggs1 and #b pieces of citron cut up4 ,beat the yolks of the eggs with two cups of flour and some milk1 then stir in the other ingredients1 adding a little salt and ginger4 ,if too stiff1 add more milk4 ,the water must be boiling when the pudding is put in4 ,it will take two hours to cook4--,mrs4 ,m4 ,e4 ,j4 ,b4 ,,plum ,,pudding4 #h eggs 7the yolks and whites beaten very light74 #a pint of suet chopped fine4 #a pint of sweet milk4 #a pint stoned raisins1 rubbed in flour4 #a quart of bread crumbs rubbed till very fine4 ,half pint citron sliced thin4 #a teacup of light brown sugar4 ,grease and flour your mould1 pour your pudding in1 boil two hours1 and eat with rich boiled sauce1 made of sugar1 butter1 wine1 and nutmeg4--,mrs4 ,b4 ,c4 ,c4 ,recipe for a simpler ,plum ,pudding4 #c cupfuls flour4 #a cupful raisins4 #a cupful brown sugar4 #a cupful buttermilk4 cup molasses4 #a cup of suet1 or half a cup of butter4 #b eggs4 #a teaspoonful soda4 ,boil and eat with sauce4--,mrs4 ,e4 ,b4 ,,economical ,,plum ,,pudding4 #d cupfuls flour4 #a cup of suet4 #a cupful milk4 #b cupfuls raisins4 #a cupful molasses4 #b eggs1 and #a teaspoonful of soda4 ,boil four hours4--,mrs4 ,l4 ,another ,recipe for the ,same4 ,one bowl of raisins1 one of currants2 one of bread crumbs2 one bowl of eggs2 one of brown sugar2 one of suet2 citron at pleasure4 ,boil four hours4--,mrs4 ,l4 ,,original ,,pudding4 ,reserve a portion of light dough intended for breakfast4 ,set it in a cool place1 and four hours before dinner1 roll thin1 without kneading4 ,sprinkle thickly over it1 first1 a layer of sliced citron1 then a layer of seeded raisins4 ,roll up and lay on a buttered bread-pan till very light4 ,then either boil in a cloth1 prepared by wetting first and then flouring 7the pudding being allowed room for rising in this cloth71 or set the pan in the stove and bake4 ,in the latter case1 after it becomes a light brown1 it must be covered with a buttered paper4 ,dough for ,french rolls or muffin bread is especially adapted to this kind of pudding4--,mrs4 ,s4 ,t4 ,,steamed ,,pudding4 pound of seeded raisins4 #d eggs4 #b cupfuls of sugar4 #c cupfuls of flour4 #a cupful of sour cream4 #a teaspoonful of soda4 #b teaspoonfuls of cream tartar4 ,let it steam two hours4 ,have the water boiling fast1 and don't open till it has boiled two hours4--,mrs4 ,dr4 ,j4 ,,boiled ,,pudding4 ,one pound of flour1 twelve ounces of butter1 eight ounces of sugar1 twelve ounces of fruit 7either dried cherries or two kinds of preserves74 ,a little mace and wine4 ,boil like a plum pudding4 ,,sauce ,,for ,,the ,,same4 ,one pint of cream1 large spoonful of butter1 one glass of wine4 ,season to the taste4 ,let it cook1 but not come to a boil4--,mrs4 ,a4 ,f4 ,another ,sauce4 ,cream half a pound of butter2 work into it six tablespoonfuls of sugar2 beat in one egg1 add a wine-glass of wine or brandy1 and half a grated nutmeg4 ,set it on the fire1 and as soon as it boils1 serve it for the table4--,mrs4 ,f4 ,,amherst ,,pudding4 #c cupfuls of flour4 #a cupful of suet4 #a cupful of milk4 #a cupful of molasses4 #b cupfuls of raisins4 #a teaspoonful of salt4 #a teaspoonful of cloves and the same of cinnamon4 teaspoonful of soda1 dissolved in milk4 ,to be boiled three hours in a coarse bag1 and eaten with wine sauce4--,mrs4 ,w4 ,,boiled ,,pudding ,,of ,,acid ,,fruit4 #a quart of flour 7or the weight in stale bread74 #b eggs4 #a pint of milk4 #a teaspoonful of salt4 pound of dried fruit4 ,if apples are used1 plump them out by pouring boiling water on them1 and let them cool before using them4 ,season with mace and nutmeg1 and eat with sauce4--,mrs4 ,t4 ,,cherry ,,pudding4 #c cupfuls of flour4 #b cupfuls of fruit4 #a cupful of molasses4 #a cupful of milk4 #b teaspoonfuls of cream tartar4 #a teaspoonful of soda1 put in the flour4 #a cupful of suet4 ,mix well1 put in a buttered mould1 and boil three hours and a half--,miss ,e4 ,t4 ,,troy ,,pudding4 #a cupful of milk4 #a cupful of molasses4 cupful of currants4 cupful of butter4 #a teaspoonful of baking soda1 dissolved in the milk4 #a teaspoonful of ginger4 #a teaspoonful of ground cloves4 ,enough flour to make it as stiff as soft gingerbread4 ,put it in a mould1 and steam four hours4 ,if no steamer is at hand1 tie the mould in a cloth and boil four hours4 ,sauce3 ,one egg 7frothed71 one cupful of powdered sugar1 one cupful of cream or milk1 boiled with a small piece of butter4 ,add wine1 if you like4--,mrs4 ,w4 ,c4 ,r4 ,,sweet ,,potato ,,roll4 ,prepare pastry as for cherry roll4 ,spread it out1 and cover it with layers of boiled sweet potatoes1 thoroughly mashed4 ,pour over it melted butter and sugar1 highly flavored with lemon4 ,roll it up1 boil in a bag1 and serve with butter and sugar sauce4--,mrs4 ,dr4 ,j4 ,f4 ,g4 ,,boiled ,,sweetmeat ,,pudding4 ,twelve ounces flour and eight ounces butter rolled in a square sheet of paste4 ,spread over the whole sweetmeats 7or stewed fruit1 if more convenient74 ,roll closely and boil in a cloth4 ,pour sauce over it4--,mrs4 ,t4 ,,boiled ,,bread ,,pudding4 ,pour one quart milk over a loaf of grated stale bread4 ,let it stand till near dinner time4 ,then beat six eggs very light and add them to the bread and milk1 together with a little flour1 to make the whole stick4 ,flour the bag and boil4 ,eat with sauce4--,mrs4 ,j4 ,a4 ,b4 ,boiled ,bread ,pudding4 7,economical47 ,soak one pound stale bread in enough milk to make a pudding4 ,when soft1 beat it up with two eggs and three tablespoonfuls flour4 ,pour in a large lump of butter1 melted4 ,put in any sort of fruit you like1 and then boil4--,miss ,e4 ,t4 ,,boiled ,,pudding4 ,one quart milk1 four eggs1 lard size of turkey's egg4 ,flour enough to make a batter for a teacup of fruit4 ,boil and eat with sauce4--,mrs4 ,r4 ,,paste ,,for ,,boiled ,,dumplings4 ,one quart flour1 three good-sized ,irish potatoes 7boiled and mashed74 ,one tablespoonful butter1 and the same of lard4 ,one teaspoonful soda1 and two teaspoonfuls cream of tartar4--,mrs4 ,e4 ,w4 ,,apple ,,dumplings4 ,three pints of flour1 one and one-half pint of milk1 one large tablespoonful of butter1 one egg4 ,as many apples 7chopped fine7 as the batter will take4 ,boil two hours in a well-floured cloth4 ,the water should be boiling when the dumplings are dropped in1 and it should be kept boiling all the while1 else they will be heavy4 ,eat with sauce4--,mrs4 ,g4 ,n4 ,,boiled ,,molasses ,,pudding4 #a cupful molasses4 #a cupful sweet milk4 #d cupfuls sifted flour4 #a cupful stoned raisins4 cupful butter4 #a teaspoonful soda4 #a teaspoonful salt4 ,boil or steam in a pudding mould4 ,eat with wine sauce4--,mrs4 ,mc,g4 ,,suet ,,pudding4 #a quart flour4 #b teacups suet1 chopped fine4 #a teaspoonful salt4 ,mix the suet with two-thirds of the flour1 reserving the rest of the flour to roll the dough in4 ,put in a cloth and boil one hour4--,mrs4 ,b4 ,suet ,pudding4 #a pint milk4 #c eggs1 well beaten4 pound finely chopped suet4 #a teaspoonful powdered ginger4 #a teaspoonful salt4 ,add flour gradually1 till you have made it into a thick batter4 ,boil two or three hours1 and serve with hot sauce4--,mrs4 ,p4 ,w4 ,,suet ,,dumplings4 ,rub into one quart flour1 one-half pound beef suet1 free of skin1 and chopped very fine4 ,add a little salt1 one teaspoonful of soda dissolved in buttermilk1 one pound fruit1 either apples1 dried cherries1 or dried peaches cut very fine1 and sufficient water to make it into dough4 ,make it into dumplings half an inch thick1 boil two or three hours1 and eat with a sauce made of butter1 sugar1 and wine4--,mrs4 ,g4 ,s4 ,,eve',s ,,pudding4 pound finely grated bread crumbs4 pound finely chopped apples4 #d eggs4 #f ounces sugar4 #b ounces citron1 and lemon peel4 pound finely chopped suet4 pound currants4 ,a little nutmeg4 ,butter the mould well1 and boil three hours4--,mrs4 ,h4 ,t4 ,s4 ,,fruit ,,pudding4 #d eggs4 #a pint milk4 #d tablespoonfuls flour4 #a tablespoonful butter4 ,apples or peaches cut in thin slices1 and dropped in the batter4 ,serve with sauce4--,mrs4 ,dr4 ,s4 ,,baked ,,peach ,,dumplings4 ,make up one quart of flour as for soda biscuit4 ,roll like pastry1 putting on bits of lard or butter several times4 ,make out the dough like biscuit1 roll thin and on each piece put two or three pieces of canned peaches4 7,peach preserves or marmalade would answer also47 ,add a teaspoonful of butter1 and 7if you use canned peaches7 a tablespoonful of sugar to each dumpling4 ,draw the edges firmly together and place them in a deep1 large baking-dish4 ,put sugar and butter between1 and pour1 over all1 the syrup from the can4 7,use a three-pound can for this quantity of flour47 ,bake quickly and serve with or without sauce4 ,a good substitute for the old-fashioned pot peach pie4 ,baked apple dumplings may be made in the same way4--,mrs4 ,s4 ,t4 ,,currant ,,pudding4 #a pound currants4 #a teaspoonful soda4 #a teaspoonful salt4 ,nutmeg to suit the taste4 ,citron will improve the flavor4 ,eat with wine sauce4--,mrs4 ,dr4 ,e4 ,,raspberry ,,pudding4 ,one pint flour1 six eggs1 yolks and whites beaten separately4 ,mix the eggs with a pint of milk and one cupful of butter4 ,into this stir the flour4 ,make the berries very sweet4 ,mash them and stir them into the batter4 ,bake in a dish and serve with sauce4--,mrs4 ,c4 ,c4 ,,cherry ,,pudding4 #aj eggs4 #a cupful melted butter4 #a quart milk1 make in a thick batter4 #a pound dried cherries 7stoned74--,mrs4 ,dr4 ,e4 ,,apple ,,pudding4 #a pound apples stewed very dry4 #a pound sugar4 pound butter4 ,yolks of #g eggs4 ,rind and juice two lemons4 ,bake in a paste4--,mrs4 ,dr4 ,e4 ,delicious ,apple ,pudding4 ,three eggs1 one cupful sugar1 one cupful melted butter1 one cupful sweet milk1 one and one-third cupful of apples1 one teaspoonful essence of lemon2 baked in pastry4 ,this quantity will make two plates4--,mrs4 ,m4 ,m4 ,d4 ,apple ,pudding4 ,boil and strain twelve apples as for sauce4 ,stir in one-quarter pound butter1 and the same of sugar4 ,when cold1 add four eggs1 well beaten4 ,pour into a baking-dish thickly strewn with crumbs1 and strew crumbs on the top4 ,when done1 grate white sugar on top4--,mrs4 ,m4 ,apple ,pudding4 #a quart chopped apples4 #a pint flour4 #a pint new milk4 #c eggs4 ,bake quickly after mixing1 and eat with sauce4--,miss ,e4 ,t4 ,dried ,apple ,pudding4 ,wash ten ounces of apples well in warm water4 ,boil them in a quart of water4 ,when soft1 add ten ounces of sugar1 eight ounces of butter1 the juice and grated rind of two lemons4 ,when cold and ready to bake1 add five beaten eggs4 ,bake with or without pastry4 ,ten ounces of apples will make a common sized pudding4--,mrs4 ,r4 ,,baked ,,apple ,,roll4 ,make a paste1 roll out thin4 ,spread over it apples cut in thin slices4 ,sprinkle nice sugar1 and put bits of butter all over this4 ,roll it up1 place it in a baking-pan4 ,pour in water and put sugar and butter around it1 grating over all a nutmeg4 ,any other kind of fruit can be made into the same kind of roll4--,mrs4 ,s4 ,t4 ,,apple ,m,,ringue1 with custard4 #a quart apple-sauce4 ,juice of a lemon4 ,whites of #d eggs4 #a large cup of sugar4 ,strain apple-sauce through a colander4 ,put it in the dish in which it is to be served4 ,beat the whites to a stiff froth1 adding a little sugar4 ,cover the apples with the frosting4 ,set in the oven to brown1 and eat with whipped cream or soft custard4--,mrs4 ,g4 ,w4 ,p4 ,apple ,mringue4 ,stew the apples until well done and smooth4 ,sweeten to the taste2 add the rind of a grated lemon4 ,beat the whites of five eggs to a stiff froth2 add to them a teacup powdered sugar1 a little rose water1 juice of a lemon1 or any seasoning preferred4 ,put the fruit in a flat dish1 and put the egg on with a spoon4 ,brown a few minutes4 ,add a little butter to the apples while hot4--,mrs4 ,c4 ,mc,g4 ,,apple ,,custard ,,pudding4 ,stew six sour apples in half a cup of water4 ,rub through a sieve and sweeten4 ,make a custard of three pints milk1 six eggs1 four tablespoonfuls sugar4 ,put the apples in a pudding-dish1 pour the custard over them1 and bake slowly half an hour4--,mrs4 ,m4 ,b4 ,b4 ,,apple ,,charlotte4 ,equal quantities stewed apples and bread crumbs1 one spoonful butter1 three eggs beaten up and stirred in at the last1 just before baking4 ,spoonful wine1 cinnamon1 nutmeg1 lemon peel1 and plenty of brown sugar4 ,stir together1 and bake quite a long time4--,mrs4 ,i4 ,h4 ,,apple ,,custard4 #a pint stewed apples4 pound sugar4 ,set them away till cold4 ,beat six eggs very light1 and stir in gradually a quart sweet milk4 ,mix all together1 pour in a deep dish1 and bake twenty minutes4--,mrs4 ,f4 ,,citron ,,pudding4 ,yolks of #h eggs4 pound sugar4 pound butter 7melted74 ,two tablespoonfuls of cracker soaked in a teacup of new milk1 and made into a paste with a spoon4 ,a glass of wine1 a little nutmeg1 all well beaten together and poured over sliced citron1 laid on a rich paste4 ,after baking it1 pour over it the whites beaten to a stiff froth1 sweetened with four tablespoonfuls of powdered sugar1 and flavored to the taste4 ,put it in the stove again1 and bake a light brown4--,mrs4 ,s4 ,t4 ,citron ,pudding4 ,yolks of #ab eggs4 pound butter4 #a pound sugar4 ,stir in the butter while warming the eggs4 ,cut the citron in pieces and drop in the mixture4 ,have a rich paste1 and bake in a quick oven4--,mrs4 ,h4 ,,orange ,,pudding4 ,peel and cut five good oranges into thin slices1 taking out the seed4 ,pour over them a coffee-cup of white sugar4 ,let a pint of milk get boiling hot by setting it in some boiling water4 ,add yolks of three eggs well beaten1 one tablespoonful corn starch1 made smooth with a little milk4 ,stir all the time1 and as soon as thickened pour over the fruit4 ,beat the whites to a stiff froth1 adding a tablespoonful of sugar1 spread over the top4 ,set it in the oven a few minutes to harden4 ,serve either hot or cold4--,mrs4 ,e4 ,p4 ,g4 ,orange ,pudding4 ,yolks of #af eggs4 #a pound powdered sugar4 #a pound butter1 creamed4 ,the rinds of two oranges1 grated1 and the juice of one lemon4--,mrs4 ,dr4 ,t4 ,w4 ,orange ,pudding4 ,take skin of a large orange1 boil it soft1 pound it1 and add the juice of one orange1 with the juice of a lemon1 ten eggs1 one pound butter1 one pound sugar2 beat to a cream2 add glass of wine1 brandy1 and rose water4--,mrs4 ,j4 ,t4 ,g4 ,orange ,pudding4 ,pare two oranges1 beat very fine1 and add half a pound of sugar1 and half a pound of butter1 washed4 ,beat the yolks of sixteen eggs1 and add to them the other ingredients1 well mixed and beaten together4 ,bake in a puff-paste4 ,for eight or ten persons4--,mrs4 ,f4 ,orange ,pudding4 ,put two oranges and two lemons into five quarts of water4 ,boil them till the rinds are tender1 then take them out1 slice them thin1 and take out the seed4 ,put a pound of sugar into a pint of water4 ,when it boils1 slice into it twelve pippins1 sliced and cored4 ,lay in the lemons and oranges2 stew them tender4 ,cover the dish with puff-paste4 ,put in the fruit carefully1 in alternate layers4 ,pour over the syrup1 put some slips of paste across it1 and bake it4--,mrs4 ,e4 ,,lemon ,,pudding4 pound sugar4 pound butter1 well creamed4 ,yolks of #h eggs4 ,pour this mixture into a rich crust of pastry1 after adding the grated rind of two lemons4 ,then partially bake it4 ,beat the whites very stiff1 and add a spoonful of sugar for each egg4 ,then add the juice of two lemons1 pour this mringue over the pudding and brown it quickly4--,mrs4 ,i4 ,d4 ,lemon ,pudding4 pound butter4 pound sugar4 #f eggs4 pint milk4 #c lemons1 juice and rind4--,miss ,e4 ,w4 ,lemon ,pudding4 #f eggs4 pound sugar4 pound butter4 ,juice of two lemons4 ,pour on the butter boiling hot4--,mrs4 ,e4 ,b4 ,lemon ,pudding4 #f eggs4 #g tablespoonfuls sugar4 #a tablespoonful flour4 #a tablespoonful butter4 #a pint of buttermilk4 ,season with extract of lemon1 beat well and bake in a crust4--,mrs4 ,a4 ,c4 ,,lemon ,m,,ringue4 ,one pint of bread crumbs soaked in a quart of new milk4 #a cup of sugar4 ,yolks of #d eggs4 ,grated rind of #a lemon4 ,beat these ingredients light and bake as custard4 ,then spread on fruit jelly or stewed apples 7fresh74 ,froth the whites with four tablespoonfuls of sugar and juice of the lemon4 ,spread over the top and brown4--,mrs4 ,col4 ,s4 ,lemon ,mringue4 ,the rind of two small lemons and the juice of one4 #b cupfuls sugar4 cup butter4 cup cream 7or sweet milk74 #f eggs1 beaten separately4 ,leave out the whites of two eggs1 which must be mixed with sugar and put on top of the pudding just before it is done4 ,bake in a rich paste4--,mrs4 ,h4 ,,almond ,,pudding4 ,blanch a pound of almonds1 pound them with rose water to prevent their oiling2 mix with them four crackers1 pounded1 six eggs1 a pint of milk or cream1 a pound of sugar1 half a pound of butter1 four tablespoonfuls of wine4 ,bake on a crust4--,mrs4 ,dr4 ,t4 ,w4 ,,cocoanut ,,pudding4 ,two grated cocoanuts4 #a pound sugar4 pound butter4 #h eggs1 leaving out #d whites4 ,beat the eggs separately and to the yolks add the butter1 sugar1 cocoanut1 and whites4 ,add a little wine or brandy1 if you like4 ,bake in tins lined with pastry4--,mrs4 ,d4 ,r4 ,cocoanut ,pudding4 ,one-half pound butter1 one-half pound sugar1 a whole cocoanut grated1 five eggs beaten to a froth1 leaving out two whites4 ,bake in plates with pastry underneath4 ,the oven must not be too hot4--,mrs4 ,i4 ,h4 ,cocoanut ,pudding4 ,stir together1 pound butter4 pound sugar4 ,a glass of wine4 #f eggs 7beaten light74 ,when all these ingredients have been stirred together till light1 add a pound of grated cocoanut1 mixed with a little stale cake4--,mrs4 ,e4 ,t4 ,cocoanut ,pudding4 #a pound sugar4 pound butter1 pound grated cocoanut4 pint cream4 #g whole eggs1 or #i whites and #b yolks4 #a lemon4 ,half a nutmeg4 ,stir butter and sugar as for cake4 ,beat eggs well4 ,bake some time4--,mrs4 ,e4 ,g4 ,cocoanut ,pudding4 ,one grated cocoanut1 one pound of sugar1 one quarter of a pound of melted butter1 and six eggs4--,mrs4 ,m4 ,s4 ,c4 ,,chocolate ,,pudding4 ,scrape fine three ounces of chocolate4 ,add to it a teaspoonful of powdered nutmeg and one of cinnamon4 ,put it in a saucepan1 and pour over it a quart of rich milk1 stirring it well4 ,cover it and let it come to a boil4 ,then remove the lid1 stir up the chocolate from the bottom and press out the lumps4 ,when dissolved and smooth1 put it on the fire again4 ,next stir in1 gradually and while it is boiling hot1 half a pound white sugar4 ,set it away to cool4 ,beat six or eight eggs very light4 ,pour into the pan of chocolate when quite cold4 ,stir the whole very hard4 ,put it in an oven and bake well4 ,it will bake best by being put in a pan of boiling water4 ,eat cold4--,mrs4 ,j4 ,b4 ,f41 ,jr4 ,chocolate ,pudding4 #a quart milk4 #c eggs4 ,sugar to taste4 #b tablespoonfuls corn-starch1 dissolved in milk4 #d tablespoonfuls chocolate4 ,set the milk on the fire1 and just before it boils put in the eggs1 sugar1 and corn-starch4 ,let it boil about a minute1 then take it off the fire and add the chocolate4 ,,chocolate ,m,,ringue4 ,one quart milk and yolks of four eggs1 made into custard4 ,three tablespoonfuls powdered chocolate1 put into a cup of warm water4 ,one tablespoonful of corn-starch4 ,sweeten to your taste and let all boil together4 ,then put it in a baking-dish1 and when done1 cover with a mringue of the whites of eggs and white sugar4 ,put in the oven again to brown1 a few minutes4--,mrs4 ,b4 ,,caromel ,,pudding4 ,cream together one cupful of butter1 and one of sugar4 ,add five eggs 7yolks and whites beaten separately7 and one cupful of preserved damsons1 removing the seed4 ,beat all together very light and season with a teaspoonful vanilla4 ,bake on pastry4--,mrs4 ,a4 ,d4 ,,queen ,,of ,,puddings4 ,take slices of sponge cake and spread with preserves or jelly4 ,place them in a deep dish4 ,make a custard with one quart of milk and yolks of four eggs4 ,sweeten and season to the taste and pour over the cake4 ,beat the whites stiff1 adding five or six spoonfuls of sugar and seasoning with lemon4 ,spread this over the top of the pudding and bake a very light brown4--,mrs4 ,m4 ,d4 ,queen of ,puddings4 #a pint bread crumbs4 #a quart milk4 #a cupful of sugar4 ,yolks of #d eggs1 well beaten4 #a teacup of butter1 well creamed4 ,grated rind of one lemon4 ,bake until done1 but not watery4 ,whip the whites of the four eggs 7above mentioned7 very stiff and beat into a teacup of sugar1 into which has been strained the juice of the lemon aforesaid4 ,spread over the top of the pudding1 after it has slightly cooked1 a layer of jelly or sweetmeats4 ,then pour over it the dressing of eggs1 sugar1 and lemon1 and set it in the oven to brown4--,mrs4 ,b4 ,j4 ,b4 ,queen of ,puddings4 #a cupful white sugar4 #b cupfuls fine dry bread crumbs4 ,yolks of #e eggs4 #a tablespoonful of butter1 flavored to taste4 #a quart fresh1 rich milk4 cup jelly or jam4 ,rub the butter into a cupful of the sugar1 and cream these together1 with the yolks beaten very light4 ,the bread crumbs soaked in the milk come next1 then the seasoning4 ,bake this in a large butter dish1 but two-thirds full1 till the custard is set4 ,spread over the top of this a layer of jam or jelly and cover this with a mringue made of the whipped whites and the half cupful of sugar4 ,bake till the mringue begins to color4--,mrs4 ,d4 ,c4 ,k4 ,queen of ,puddings4 ,saturate the crumbs of a loaf of bread with a quart of rich milk4 ,add to this the yolks of six eggs1 two tablespoonfuls of butter1 three-quarters pound of sugar4 ,beat well together1 season to taste1 and when well stirred1 put it on to bake4 ,when nearly done1 spread over it a layer of fruit jam or jelly and whites of the eggs well beaten4 ,sift sugar on top and bake4--,mrs4 ,j4 ,v4 ,g4 ,mringue ,pudding or ,queen of ,puddings4 ,fill a baking dish within one and a half inch of the top with slices of sponge cake1 buttered slightly on both sides1 scattering between the slices1 seeded raisins 7about half a pound74 ,over this pour a custard made of a quart of milk1 the yolks of eight eggs1 sweetened to the taste4 ,as soon as it has baked a light brown1 make an icing of the eight whites and put it on top4 ,set again in the oven to brown a little4 ,eat with sauce of butter and sugar4--,mrs4 ,r4 ,p4 ,,tapioca ,,pudding4 #d tablespoonfuls of tapioca4 #a quart of milk4 ,the yolks of #d eggs4 ,whites of #b eggs4 #a tablespoonful of sugar4 ,soak the tapioca over night or several hours in a little water1 boil the milk and turn over the tapioca and when it is blood-warm1 add the sugar and the eggs well beaten1 flavor the pudding with lemon or rose water4 ,bake it about an hour4 ,after it has cooled a little add the two remaining whites of the eggs and one-half pound of white sugar beaten together for frosting4 ,this serves as sauce for the pudding4--,mrs4 ,a4 ,b4 ,tapioca ,pudding4 ,wash a teacup of tapioca in warm water and let it stand half an hour4 ,then stir in a custard made of a quart of milk1 four eggs1 a small piece of butter1 and sugar to taste4 ,bake about an hour and a quarter4 ,stir two separate times from the bottom1 whilst baking4--,mrs4 ,dr4 ,s4 ,tapioca ,pudding with ,apples4 ,soak a cupful of tapioca in three cupfuls of water1 four or five hours1 where it will be warm1 but not cook4 ,peel and core six apples and stew till tender4 ,put them in a pudding-dish1 filling the holes 7from which the cores were extracted7 with sugar and nutmeg or grated lemon peel4 ,then pour over them the soaked tapioca1 slightly sweetened and bake three-quarters of an hour4 ,to be eaten cold with sugar and cream4--,mrs4 ,e4 ,w4 ,,snow ,,pudding4 ,let a box of gelatine stand one hour in a pint of cold water4 ,then add two pints of boiling water1 four cupfuls of crushed sugar1 the juice of four lemons and the rind of the same1 pared thin4 7,the latter must1 however1 be taken out when the pudding begins to congeal47 ,beat the whites of six eggs to a stiff froth1 adding two tablespoonfuls of sugar4 ,then beat all together till it becomes a stiff froth4 ,make the six yolks into a custard flavored with vanilla or nutmeg and pour over the pudding after it has been turned out of the mould4--,mrs4 ,b4 ,j4 ,b4 ,snow ,pudding4 ,dissolve one-half box gelatine in one pint hot water4 ,let it stand long enough to cool a little but not to congeal4 ,then add the whites of three eggs1 juice of two lemons and sugar to taste4 ,beat all to a stiff froth and pour into moulds4 ,serve with a custard made of the yolks of the eggs and a pint of milk seasoned with vanilla4--,mrs4 ,dr4 ,p4 ,c4 ,snow ,pudding4 ,soak a half box of gelatine in a half pint of cold water1 all night4 ,in the morning1 add the grated rind of two lemons and the juice of one1 three cupfuls of white sugar and a half pint of boiling water4 ,strain into a deep vessel and add the unbeaten whites of three eggs4 ,beat constantly for three-quarters of an hour1 then set it in a cool place4 ,with the yolks of the eggs1 make a pint of custard flavored with vanilla or rose-water1 to put around the pudding1 when congealed4--,mrs4 ,a4 ,b4 ,,cake ,,pudding4 ,take a moderate sized baking-dish1 around which lay small sponge cakes1 split and buttered on both sides4 ,spread them with marmalade or preserves on the inside4 ,put in the centre of the dish pieces of cake buttered and spread with preserves on both sides4 ,leave room for a custard1 to be made1 seasoned and poured over the pudding before baking4 ,eat hot with hot sauce4--,mrs4 ,v4 ,r4 ,i4 ,,preserve ,,pudding4 #a cupful preserves4 #a cupful sugar4 ,nearly a cupful butter4 #e eggs4 ,bake in pastry4--,mrs4 ,e4 ,b4 ,,jelly ,,roll4 #c eggs4 #a cupful sugar4 #a cupful flour4 #a teaspoonful cream of tartar4 teaspoonful soda1 dissolved in milk4 ,bake in pie-pans1 spread with acid jelly1 roll up in a compact form4--,mrs4 ,r4 ,,sweetmeat ,,pudding4 ,yolks of #aj eggs4 ,whites of #b4 #a pound of sugar4 ,half a pound of butter1 beaten with the sugar1 and poured over pastry1 on which is placed a layer of sweetmeats and a layer of some other preserves4 ,any two kinds of preserves may be used4--,mrs4 ----4 ,sweetmeat ,pudding4 pound of sugar4 pound of butter4 ,juice and rind of one lemon4 #h eggs4 ,mix the eggs1 well beaten1 with the sugar4 ,melt the butter and pour into the mixture4 ,line a dish with rich pastry1 on which lay sweetmeats1 damson1 or peach preserves1 or any other kind that may be convenient4 ,on this1 place one layer of the mixture above mentioned1 then another of sweetmeats4 ,put a layer of the mixture on top1 and bake4 ,,cheese-,,cake ,,pudding4 ,yolks of eight fresh eggs1 three-quarters of a pound of good brown sugar1 and the same of butter1 well creamed together4 ,beat the eggs light1 mix all the ingredients well2 season with nutmeg or extract of lemon2 add a tablespoonful of good brandy or rum4 ,bake in a pastry1 in small tins or plates4--,mrs4 ,dr4 ,p4 ,c4 ,,transparent ,,pudding4 #h eggs1 beaten very light4 pound of sugar4 pound of butter4 ,nutmeg1 mace1 or any spice for flavoring4 ,put it on the fire in a tin pan1 stirring constantly till it begins to thicken4 ,when cool1 pour it over a rich paste1 and bake over a moderate fire4 ,add citron1 if you like4--,mrs4 ,dr4 ,e4 ,transparent ,pudding4 pound of sugar4 pound of butter4 ,dessertspoonful of rose water4 ,stir well till light4 ,beat four eggs very light1 and add to the other ingredients4 ,butter the baking-dish1 line with stale cake1 sliced thin1 which you may cover with sweetmeats of any kind4 ,pour the mixture on1 and bake for nearly an hour4--,mrs4 ,i4 ,h4 ,transparent ,pudding4 ,yolks of #aj eggs2 whites of #b4 #a pound of sugar1 pound of butter4 ,season with nutmeg4 ,make pastry1 on which put a layer of citron or any other fruit4 ,pour the mixture over it and bake4 ,beat the remaining whites to a froth4 ,add a teacup of powdered sugar1 flavor to taste1 and pour over the top of the pudding after baking4 ,then put it again in the stove1 a few minutes1 to brown4--,mrs4 ,e4 ,,arrow-,,root ,,pudding4 ,boil a quart of milk and make it into a thick batter with arrow-root4 ,add the yolks of six eggs1 half a pound of sugar1 one-quarter of a pound of butter1 half a nutmeg1 and a little grated lemon peel4 ,bake it nicely in a pastry4 ,when done1 stick slips of citron all over the top1 and pour over it the whites of the six eggs1 beaten stiff1 sweetened with three or four tablespoonfuls of sugar1 and flavored to the taste4--,mrs4 ,s4 ,t4 ,,sago ,,pudding4 ,boil one cupful of sago in a quart of water4 ,pare apples1 put them in a dish and stew a little4 ,pour the sago over them1 and bake thirty minutes4 ,sweeten and flavor to the taste4--,mrs4 ,a4 ,b4 ,sago ,pudding4 ,boil one pint and a half of new milk with four spoonfuls of sago1 nicely washed and picked4 ,sweeten to the taste2 flavor with lemon peel1 cinnamon1 and mace4 ,mix all1 and bake slowly in a paste4--,mrs4 ,v4 ,p4 ,m4 ,,bread ,,pudding4 ,slice some stale bread1 omitting the crust4 ,butter it moderately thick4 ,butter a deep dish1 and cover the bottom with slices of bread1 over which put a layer of any kind of preserved fruit4 7,acid fruits are best47 ,cover all with a light layer of brown sugar4 ,make a rich custard1 allowing four eggs to a pint of milk4 ,pour it over the pudding1 and bake an hour4 ,grate nutmeg over it1 when done4--,mrs4 ,col4 ,s4 ,,custard ,,pudding4 ,cut thin slices of bread4 ,butter them1 and lay them in a baking-dish4 ,mix a cold custard of three pints of milk1 the yolks of eight or ten eggs1 beaten light2 sweeten to your taste2 pour over the bread2 bake1 and let it stand to cool4 ,froth and sweeten the whites1 pour them over the top of the pudding1 and then put it in the stove a few minutes more to brown on top4--,mrs4 ,r4 ,,sippet ,,pudding4 ,butter a baking-dish1 cut slices of light bread very thin1 buttering them before cutting4 ,put them in the dish1 strewing over each separate layer1 currants1 citron1 raisins1 and sugar4 ,when the dish is full1 pour over it an unboiled custard of milk and eggs1 sweetened to the taste4 ,saturate the bread completely with this1 then pour on a glass of brandy and bake a light brown4 ,this pudding is very nice made of stale pound or sponge cake instead of light bread4--,mrs4 ,m4 ,c4 ,c4 ,,mrs4 ,,spence',s ,,pudding4 7,original47 ,one pint grated bread crumbs put into one quart fresh sweet milk4 ,beat the yolks of five eggs very light4 ,add one teacup of sugar to them4 ,stir in the milk and crumbs and add three-quarters of a pound clipped raisins and one-quarter of a pound sliced citron4 ,season with mace4 ,bake nicely4 ,whip the whites of the five eggs to a stiff froth4 ,add one teacup pulverized sugar and season with extract of vanilla4 ,put this over the pudding and set in the stove again to brown it slightly4 ,serve hot with a rich sauce made of sugar and butter seasoned with nutmeg and ,madeira wine4 ,,teacup ,,pudding4 #a teacup grated bread4 #a teacup raisins4 #a teacup chopped apples4 #a teacup chopped suet4 #c eggs4 #a gill of cream4 ,wine glass of brandy4 ,spice and sugar to taste4--,mrs4 ,dr4 ,j4 ,,french ,,pudding4 ,grate one pint stale bread4 ,pour over it one quart fresh milk1 yolks of four eggs1 rind of one lemon and part of juice1 one teacup of sugar1 piece of butter size of an egg4 ,mix all well1 put in a pudding-dish and bake until it looks like custard4 ,then set it to cool1 after which spread the top with jelly or preserves4 ,beat the whites of the four eggs to a stiff froth1 adding the remaining juice of the lemon and three tablespoonfuls of sugar4 ,spread this on top the preserves1 then put the pudding again in the oven and bake a light brown4--,mrs4 ,c4 ,,fruit ,,pudding4 #a pint grated bread crumbs4 #a pound raisins4 pound suet chopped fine4 pound sugar4 pint chopped apples4 ,yolks of three eggs1 well beaten4 ,pour over the top the whites of the three eggs1 frothed and sweetened4 ,bake an hour4--,mrs4 ----4 ,,pudding ,,without ,,milk ,,or ,,eggs4 ,put into a buttered baking-dish1 alternate layers of grated bread1 and finely chopped apples seasoned with brown sugar1 bits of butter and allspice4 ,pour over it a pint of wine and water mixed4 ,let the top layer be bread crumbs1 and bake one hour4--,miss ,n4 ,,marrow ,,pudding4 ,grate a large loaf of bread and pour on the crumbs a pint of rich milk1 boiling hot4 ,when cold1 add four eggs1 a pound of beef marrow1 sliced thin1 a gill of brandy with sugar and nutmeg to your taste4 ,mix all well together and bake it4 ,when done stick slices of citron on the top4 ,you may make a boiled pudding of this1 if you prefer4--,mrs4 ,e4 ,,original ,,pudding4 ,crumb up four rolls4 ,pour over them a quart of fresh milk at the breakfast table4 ,a half hour before dinner1 beat up separately the yolks and whites of six eggs4 ,after beating1 put them together and stir them up4 ,take a piece of butter the size of a walnut1 cut it in bits and throw it on top4 ,sauce4 ,throw in a bowl1 a tablespoonful of flour and a large piece of butter4 ,cream it round and round4 ,add two teacups of sugar1 one wine-glass of light wine1 and nutmeg1 and boil up4--,miss ,r4 ,s4 ,,cracker ,,pudding4 ,put into a deep dish six or eight large soda crackers4 ,add a large lump of butter and a teacup of sugar4 ,grate the rind of two lemons and squeeze the juice over the crackers4 ,then pour boiling water all over them1 and allow them to stand till they have absorbed it and become soft4 ,beat the yolks and whites of three eggs separately4 ,stir them gently into the crackers4 ,butter a deep dish and pour in the mixture1 baking it a nice brown4 ,if not sweet enough1 add sugar to the eggs before mixing them4--,mrs4 ,m4 ,c4 ,c4 ,,rice ,,pudding4 ,boil half a pound of rice in milk1 till quite tender4 ,then mash the grains well with a wooden spoon4 ,add three-quarters of a pound of sugar1 and the same of melted butter1 half a nutmeg1 six eggs1 a gill of wine1 and some grated lemon peel4 ,bake it in a paste4 ,for a change1 it may be boiled1 and eaten with butter1 sugar1 and wine4--,mrs4 ,e4 ,rice ,pudding4 ,sweeten three pints of sweet milk1 and flavor with lemon or vanilla4 ,put in this a small cupful of raw rice1 thoroughly washed4 ,bake1 and serve cold4--,mrs4 ,h4 ,s4 ,rice ,pudding4 #c cupfuls boiled rice4 #f eggs4 #a cupful sugar4 #a pint milk4 #a wine-glassful wine and brandy4 #a tablespoonful melted butter4 ,flavor with nutmeg4--,mrs4 ,col4 ,s4 ,rice ,pudding4 ,boil a cup of rice till nearly done1 then add a pint of milk4 ,when perfectly done1 mash1 and1 while hot1 add half a pound of butter1 one pound of sugar1 six fresh eggs1 beaten till light4 7,beat the sugar with the eggs47 ,season with wine or brandy1 and one grated nutmeg4 ,lemon is another good seasoning for it4 ,put in rich puff paste1 and bake till a light brown4--,mrs4 ,dr4 ,r4 ,w4 ,w4 ,rice ,pudding4 ,boil one cup of rice in one quart of milk4 ,add six eggs and a small tablespoonful of butter4 ,sweeten and flavor to the taste1 and bake4--,mrs4 ,b4 ,,irish ,,potato ,,pudding4 #a pound mashed ,irish potatoes4 #a pound sugar4 #b cupfuls butter1 well creamed4 #e eggs4 #a teacup cream4 #a wine-glassful brandy4 ,stir the ingredients thoroughly together4 ,bake in pastry without tops4--,mrs4 ,dr4 ,j4 ,f4 ,g4 ,,sweet ,,potato ,,pudding4 #a quart grated sweet potatoes4 #aj eggs1 well beaten4 #c cupfuls sugar4 #a cupful flour4 #a cupful butter4 #a quart milk4 ,bake slowly in a pan4 ,serve with sauce4--,mrs4 ,g4 ,a4 ,b4 ,sweet ,potato ,pudding4 ,grate three or four large sweet potatoes and put them immediately in three pints of sweet milk to prevent them from turning dark4 ,beat six eggs light1 add four ounces melted butter1 and mix well with potatoes and milk4 ,add eight tablespoonfuls of sugar1 and season with lemon or vanilla4 ,bake without a crust4--,mrs4 ,w4 ,c4 ,r4 ,sweet ,potato ,pudding4 ,boil one and a half pounds potatoes very tender4 ,add half a pound butter1 and rub both together through a sieve4 ,then add a small cupful milk1 six eggs1 one and a half cupful sugar4 ,beat all together and add a little salt1 the juice and rind of a lemon4 ,then beat again1 and prepare pastry4 ,bake twenty minutes4 ,it may be baked without pastry4 ,irish potato pudding may be made by the same recipe4--,mrs4 ,a4 ,c4 ,,cream ,,pudding4 ,beat six eggs to a froth and stir into them three tablespoonfuls sugar and the grated rind of a lemon4 ,mix one pint milk1 one pound flour1 and two teaspoonfuls salt4 ,add eggs and sugar4 ,just before baking1 add a pint of thick cream4 ,bake in cups or pudding dishes4--,mrs4 ,col4 ,w4 ,,tyler ,,pudding4 #d eggs4 #c cupfuls sugar4 #a cupful butter1 washed and melted4 #a cupful cream1 seasoned with lemon4 ,bake in a paste4--,mrs4 ,c4 ,n4 ,,molasses ,,pudding4 #a cupful molasses4 cupful butter and lard mixed4 #a cup not quite full of buttermilk4 #c eggs4 #a teaspoonful soda4 ,flour enough to make it as thick as cake batter4 ,if you wish to eat it cold1 add another cup of sugar4 ,bake it quickly4--,mrs4 ,m4 ,s4 ,c4 ,molasses ,pudding4 #a teacup sugar4 #a teacup butter4 #b teacups molasses4 #b teacups flour4 #d eggs4 #a tablespoonful ginger4 #a teaspoonful soda dissolved in a few spoonfuls of buttermilk4 ,eat with sauce4 ,excellent4 ,molasses ,pudding4 #i eggs4 #d cupfuls molasses4 #a teacup butter4 ,bake in a paste4--,mrs4 ,p4 ,w4 ,,cottage ,,pudding4 ,beat to a cream one large cupful of sugar and two and a half tablespoonfuls of lard and butter mixed4 ,stir in one well beaten egg1 one large cup of buttermilk with soda dissolved in it4 ,add nutmeg to the taste4 ,take one pint of flour and rub into it1 dry1 two tablespoonfuls cream of tartar4 ,then add the other ingredients4 ,bake three-quarters of an hour and serve with wine sauce4--,mrs4 ,a4 ,f4 ,,texas ,,pudding4 #c eggs 7yolks and whites beaten separately74 #c cupfuls sugar4 #a cupful butter4 #a cupful sweet milk4 ,two tablespoonfuls of flour4 ,bake in a crust4 ,this will fill three pie-plates4--,mrs4 ,mc,n4 ,,snowball ,,pudding4 ,boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root4 ,beat up the yolks of four eggs with three tablespoonfuls of white sugar4 ,then pour the milk slowly into the eggs and sugar1 stirring all the time4 ,pour this custard into a pudding dish and brown it slightly4 ,beat up the whites to a stiff froth1 adding four tablespoonfuls of sugar1 and flavoring with lemon4 ,drop it on the custard 7when browned7 in the form of balls1 as large as an egg4 ,set it back in the stove to brown a little4--,mrs4 ,s4 ,t4 ,,thickened ,,milk ,,pudding4 ,boil one pint of milk and one-half pint of water4 ,thicken with one pint of flour1 and stir in three ounces butter1 while warm4 ,when cold1 add nine eggs 7well beaten71 one pound sugar1 one wine-glassful wine1 and powdered cinnamon and mace to your taste4--,mrs4 ,r4 ,,delicious ,,hasty ,,pudding4 ,seven eggs beaten separately4 ,add to the yolks gradually ten tablespoonfuls of sifted flour1 alternately with a quart of milk and half a teaspoonful of salt4 ,beat till perfectly smooth4 ,then add the whites1 pour into a buttered dish1 and bake twenty minutes4 ,eat with nun's butter or wine sauce4--,mrs4 ,p4 ,mc,g4 ,,feather ,,pudding4 #b cupfuls flour4 #a cupful sugar4 #a cupful sweet milk4 #a egg4 #a tablespoonful butter4 #a teaspoonful cream of tartar4 teaspoonful soda4 ,season with nutmeg and eat with sauce4--,mrs4 ,d4 ,c4 ,k4 ,,washington ,,pudding4 #f eggs 7well beaten74 pound butter4 pound sugar4 pound marmalade4 ,beat well together1 season with nutmeg1 and bake in a paste4--,mrs4 ,dr4 ,s4 ,,one ,,egg ,,pudding4 #a egg4 #a cupful sugar4 #a cupful milk4 #b cupfuls flour4 #a tablespoonful butter4 #a teaspoonful soda4 #b teaspoonfuls cream of tartar4 ,eat with sauce4--,mrs4 ,a4 ,c4 ,,delicious ,,pudding4 ,beat the yolks of six eggs very light4 ,stir in alternately three tablespoonfuls of flour and a pint of milk4 ,put a tablespoonful of melted butter and half a teaspoonful of salt in the batter4 ,then stir in the whites of the six eggs1 beaten to a stiff froth4 ,butter the baking dish or cups1 fill them a little more than half full1 and bake quickly4 ,eat with wine sauce4 ,make this pudding half an hour before dinner1 as it must be eaten as soon as done4--,mrs4 ,s4 ,t4 ,,balloons4 #f eggs4 #g tablespoonfuls of flour4 #a quart of milk4 #a teacup of sugar4 #a tablespoonful of butter4 #a tablespoonful of lard4 ,cream the butter and lard with the flour4 ,beat the eggs and sugar together4 ,mix the milk in gradually1 bake quickly1 and eat with sauce4--,mrs4 ,dr4 ,e4 ,,virginia ,,pudding4 ,scald one quart of milk4 ,pour it on three tablespoonfuls of sifted flour4 ,add the yolks of five eggs1 the whites of two1 and the grated rind of one lemon4 ,bake twenty minutes4 ,sauce4--,the whites of three eggs1 beaten to a stiff froth1 a full cup of sugar1 then a wine-glass of wine and the juice of a lemon4 ,pour over the pudding just as you send it to the table4--,miss ,e4 ,s4 ,,extra ,,fine ,,pudding4 ,make a batter of two teacupfuls of flour and four of milk4 ,beat the yolks and whites of four eggs separately4 ,then mix all together and add one tablespoonful of melted butter4 ,bake in a buttered pan and serve with wine sauce4--,mrs4 ,mc,g4 ,,superior ,,pudding4 #d eggs4 #a quart of milk4 #a cup of sugar4 #b tablespoonfuls of flour4 ,beat the sugar1 flour1 and yolks of the eggs together1 with one cup of the milk1 scald the remainder of the milk and put the above in it4 ,flavor with lemon or vanilla4 ,beat the whites of the eggs to a stiff froth1 add a little sugar1 spread on top of the pudding1 and brown slightly4--,mrs4 ,d4 ,c4 ,k4 ,,baked ,,indian ,,pudding4 ,take nearly one pint sifted meal and make into a mush4 ,pour over it one quart of boiled sweet milk4 ,add one gill of molasses1 one gill of sugar1 six eggs beaten separately1 half a pint chopped suet4 ,if you like1 add a few currants1 raisins1 or a little citron4 ,bake nearly two hours4 ,eat with sauce4--,mrs4 ,j4 ,a4 ,b4 ,,excellent ,,batter ,,pudding4 #a quart flour4 #g eggs4 cupful melted butter4 #a teaspoonful salt4 #a teaspoonful soda1 dissolved in lukewarm water4 #b teaspoonfuls cream of tartar1 also dissolved4 ,enough sweet milk to make a batter the consistency of sponge cake batter4 ,bake in a mould and eat with brandy sauce4--,mrs4 ,m4 ,c4 ,c4 ,,puff ,,pudding4 #aj eggs 7beaten separately74 #aj tablespoonfuls sifted flour4 #a quart milk4 ,a little salt4 ,beat the eggs to a stiff froth4 ,then put the flour with the yolks1 then add the milk and lastly the whites1 well beaten4 ,eat with cold or hot sauce4--,mrs4 ,d4 ,c4 ,k4 ,,penny ,,pudding4 ,beat five eggs very light4 ,mix with five tablespoonfuls of flour1 one large spoonful of butter and one pint of milk4 ,eat with sauce4--,mrs4 ,a4 ,t4 ,,economical ,,pudding4 #a cup chopped suet4 #a cupful golden syrup4 #a cupful milk4 #b cupfuls chopped raisins4 #c cupfuls flour4 #a teaspoonful soda 7put in the milk74 #b teaspoonfuls cream of tartar put in the dry flour4 ,boil three hours and a half4--,miss ,e4 ,t4 ,,poor ,,man',s ,,pudding4 #f eggs4 #a pint sour cream4 #a cupful melted butter4 #a cupful sugar4 #a teaspoonful soda4 nutmeg4 ,put the butter in after the flour4 ,make the consistency of pound cake batter4--,mrs4 ,a4 ,b4 ,,plain ,,pudding4 #a pint milk4 #c eggs4 #d tablespoonfuls flour4 #a tablespoonful butter4 ,put chopped apples or peaches in the batter and bake4 ,eat with sauce4--,mrs4 ,a4 ,h4 ,,pudding ,,sauces4 ,,wine ,,sauce4 ,dissolve one pound sugar in a little water4 ,boil till nearly candied4 ,add a lump of butter the size of an egg1 just before taking it off the fire1 and stir in wine and nutmeg to your taste1 after taking it off4--,mrs4 ,r4 ,wine ,sauce4 ,melt half a pound of butter1 three cupfuls sugar and two of ,madeira wine together1 for a large pudding4 ,put a little water in the stewpan and let it boil4 ,roll the butter in a little flour1 and stir it in the boiling water quickly4 ,then add the sugar1 and lastly the wine4--,mrs4 ,t4 ,wine ,sauce4 ,one-half pound butter1 yolks of two eggs1 beaten well and creamed with the butter2 nine tablespoonfuls nice brown sugar2 two glasses of wine4 ,let it simmer on the fire a short time4 ,grate nutmeg on it when you pour it into the sauce-bowl4--,mrs4 ,t4 ,,brandy ,,sauce4 ,cream together one-quarter pound fresh butter1 and one-quarter pound pulverized white sugar4 ,mix with it one gill of lemon brandy1 or half the quantity of brandy2 the juice of one lemon1 and half a nutmeg grated4 ,stir it slowly into half a cup of boiling water1 and after letting it simmer a moment1 pour into a warm sauce tureen4--,miss ,e4 ,p4 ,,french ,,sauce4 ,cream half a pound butter1 and stir in half a pound sugar4 ,then add the yolk of an egg1 and a gill of wine4 ,put it on the fire2 stir till it simmers4 ,grate nutmeg over it1 after taking it off the fire4--,mrs4 ,f4 ,d4 ,a ,,nice ,,sauce ,,for ,,puddings4 ,half a pound of butter2 eight tablespoonfuls brown sugar2 one nutmeg 7grated71 the white of one egg4 ,the butter must be creamed and the sugar beaten into it1 then the egg4 ,the wine poured gently in and stirred till the sauce is cold1 then grate the nutmeg4 ,make it in a common sauce tureen1 on the hearth1 stirring all the while4 ,do not let it boil4--,mrs4 ,m4 ,e4 ,j4 ,b4 ,,rich ,,sauce ,,for ,,puddings4 ,one pint cream2 half pound sugar2 one tablespoonful butter2 one glass of wine4 ,season to the taste4 ,do not let it boil4--,miss ,e4 ,p4 ,,sauce ,,for ,,pudding4 ,two large cupfuls brown sugar2 one large cupful butter2 one teacup wine2 a little rose water4 ,boil the sugar and wine together4 ,then add the butter and grated nutmeg4--,mrs4 ,mc,g4 ,,pudding ,,sauce4 ,one cupful cream1 from morning's milk2 two cupfuls sugar2 one egg1 well beaten2 one tablespoonful butter2 one teaspoonful corn-starch4 ,boil all together till a thick syrup4 ,take off the fire and add grated nutmeg and a glass of wine4--,mrs4 ,s4 ,t4 ,,cold ,,sauce4 ,whites of five eggs beaten to a stiff froth4 ,sweeten to the taste4 ,pour in some hot melted butter1 stirring well4 ,season with lemon4--,mrs4 ,m4 ,g4 ,h4 ,cold ,sauce4 ,half a pound of butter and half a pound of sugar 7powdered71 beaten to a froth4 ,the juice and grated rind of a lemon1 or essence of any kind1 as a flavor4--,mrs4 ,m4 ,f4 ,g4 ,cold ,sauce 7for about eight people74 ,one heaping tablespoonful of butter1 creamed till very light1 adding sugar till as thick as you can stir4 ,then add two tablespoonfuls of very rich milk1 a glass of good wine1 and a little grated nutmeg4--,mrs4 ,p4 ,mc,g4 ,,pudding ,,sauce4 ,one cupful of butter2 two cupfuls sugar2 three eggs2 one wine-glass of wine4 ,stir well1 and let it come to a boil4--,mrs4 ,f4 ,d4 ,pudding ,sauce4 ,cream together half a pound of sugar and butter4 ,add the yolk of one egg1 the juice of a lemon1 and a glass of wine4 ,stir over a slow fire1 but don't boil4--,mrs4 ,mc,g4 ,,lemon ,,sauce4 ,one pound sugar2 three ounces butter2 half a teacup of water4 ,juice and sliced rinds of two lemons4 ,pour this into a saucepan1 and while it is coming to a boil1 beat the yolks of two eggs and add them4 ,when well boiled1 take it from the fire and add the whites of the two eggs1 beaten to a froth4 ,to be eaten hot with sponge cake4--,mrs4 ,k4 ,,sauce ,,for ,,boiled ,,pastry4 ,stew for fifteen minutes one pint of water1 half a pound of sugar1 and a piece of butter as large as an egg4 ,beat the yolks of three eggs4 ,remove the pan from the fire1 and pour several spoonfuls of its contents into the beaten eggs1 stirring briskly4 ,then pour all into the pan1 place it over a slow fire and stir till it thickens4 ,season with lemon or vanilla4--,mrs4 ,i4 ,h4 ,,molasses ,,sauce4 ,moderately boil a pint of molasses from five to twenty minutes1 according to its consistency4 ,add three eggs well beaten4 ,stir them and continue to boil a few minutes longer4 ,season with nutmeg and lemon4--,mrs4 ,dr4 ,j4 ,,pastry4 ,pastry has fallen somewhat into disfavor1 on account of its unwholesome properties1 but as many persons still use it1 we will give some directions for making it as wholesome and palatable as possible4 ,it is a great mistake to use what is called cooking butter and old lard for pastry4 ,only fresh butter and sweet lard should be employed for the purpose1 and in summer these should be placed on ice before being used for pastry4 ,pastry1 like cake1 should be made in the cool of the morning1 and it should be eaten fresh1 as1 unlike cake1 it will not admit of being kept4 ,if a marble slab cannot be obtained1 it is well to keep a thick wooden board exclusively for rolling out pastry4 ,handle as little as possible1 and if anything should prevent you from putting it on to bake as soon as it is rolled out1 put it on ice in the interim1 as this will make it nicer and more flaky4 ,sometimes there is a delay about getting the oven or fire ready1 in which case the cook generally leaves the pastry lying on the kitchen table2 but its quality would be much improved if it were put on the ice instead1 whilst waiting to be baked4 ,,excellent ,,recipe ,,for ,,pastry4 ,four teacups flour1 one teacup firm butter1 one teacup nice lard1 one teacup ice water1 one teaspoonful salt4 ,mix the lard and butter in the flour with a large1 flat knife1 then add the ice water4 ,do not touch it with the hands4 ,take it up in a rough-looking mass1 roll it out quickly--not too thin4 ,cut it with a very sharp knife around the edges of the patty-pans4 ,when intending to bake lemon puddings or cheese-cakes1 let the pastry bake four or five minutes before adding butter1 as this prevents the pastry from being heavy at the bottom4 ,in summer it is best to put five teacups of flour1 instead of four4--,mrs4 ,m4 ,c4 ,c4 ,,pastry4 ,one pound fresh butter1 one quart flour4 ,make up the dough with ice water4 ,divide the butter into parts4 ,roll out1 and cover thickly with one part of the butter4 ,continue till all is rolled1 sifting flour each time4 ,don't handle much1 or it will be heavy4--,mrs4 ,w4 ,pastry4 ,mix with water one quart flour and two teaspoonfuls salt4 ,work well and roll out thin4 ,spread over with lard1 sift flour over the dough1 and cut it in strips of two inches4 ,lay them in a pile one above another1 cut them in squares1 and again pile them up4 ,press down with the hands1 and roll out thin as before4 ,repeat this several times1 and the pastry will be improved each time4 ,do not use your hands after the roller is applied4 ,,puff ,,paste4 ,one pound flour1 to be made up with cold water and beaten fifteen minutes4 ,one pound butter 7or half lard1 if you have not enough butter71 which must be spread on the dough four times and rolled in4 ,it must be made thin1 put in tins1 and baked in a moderate oven4 ,,lemon ,,pie4 ,grate the rind and squeeze the juice of two lemons4 ,stir two tablespoonfuls corn-starch into two teacups hot water1 and boil1 stirring well4 ,add three-quarters of a pound of granulated sugar4 ,when cool1 add the yolks of four eggs well beaten1 then the lemon-juice and grated rind1 stirring the whole well together4 ,line the plates with rich pastry1 and pour the mixture in4 ,bake until the crust is done4 ,beat the whites of the eggs very light1 add six ounces powdered sugar1 pour over the pies1 set them again in the oven1 and slightly brown4 ,this will make two pies4--,mrs4 ,t4 ,m4 ,c4 ,lemon ,pie4 ,one cupful sugar1 one cupful sweet milk1 one tablespoonful flour1 one tablespoonful butter1 three eggs1 one lemon4 ,mix the grated rind and juice of the lemon with the yolks of the eggs and the sugar4 ,add the milk next1 and then the butter and flour4 ,bake in a paste4 ,after it is cold1 spread on the whites of the eggs1 frothed and sweetened4--,mrs4 ,mc,g4 ,lemon ,pie4 ,yolks of four eggs1 white of one1 beaten very light2 grated rind and juice of one large lemon2 five heaping tablespoonfuls sugar4 ,bake in an undercrust till the pastry is done4 ,froth the whites of three eggs with five tablespoonfuls sugar4 ,spread over the pies and bake again till brown4--,mrs4 ,col4 ,s4 ,lemon ,pie4 ,one tablespoonful butter1 creamed with two cups of sugar1 yolks of six eggs1 grated rind and juice of four lemons1 four heaping tablespoonfuls flour4 ,mix well4 ,add a cupful buttermilk1 and one teaspoonful soda4 ,froth and sweeten the whites of the eggs and put them on top the pies4--,mrs4 ,n4 ,,lemon ,,cream ,,pie4 ,one cupful sugar1 one of water2 one raw potato1 grated2 juice and grated rind of one lemon4 ,bake in pastry1 top and bottom4 ,,orange ,,pie4 ,pulp and juice of two oranges1 a little of the grated peel1 the yolks of three eggs1 one cupful sugar1 one cupful milk4 ,stir the yolks with the sugar1 then a tablespoonful of butter1 then the juice1 lastly the milk4 ,bake in a dish4 ,after the pie has cooled1 spread on it the whites of the three eggs1 stiffly frothed and sweetened4 ,then set it again on the fire1 to brown slightly4--,mrs4 ,mc,g4 ,orange ,pie4 ,one quart milk1 eight eggs1 one small teacup rolled cracker1 half a cupful butter1 two grated fresh oranges1 or the juice and chopped peel of two1 one wine-glassful wine4 ,cream the butter and sugar1 add the wine1 oranges1 and eggs beaten to a foam1 the whites separately1 the milk and the cracker4 ,bake half an hour1 in puff paste4--,mrs4 ,m4 ,b4 ,b4 ,orange ,pie4 ,one pint of milk1 three oranges1 one cupful of sugar1 three eggs1 one and a half tablespoonful of corn-starch4 ,bake in puff paste4--,mrs4 ,h4 ,h4 ,s4 ,,peach ,m,,ringue ,,pie4 ,pare and stew ripe peaches4 ,when nearly done1 sweeten1 take from the fire4 ,stir in a heaping teaspoonful fresh butter to each pie4 ,pour in a deep pie-plate1 lined with paste4 ,bake2 when done1 remove from the oven and cover with the whites of three eggs beaten to a stiff froth1 and sweetened with three tablespoonfuls powdered sugar4 ,set back in the oven to brown slightly4 ,apple mringue pie may be made in the same way1 only flavoring the fruit4--,mrs4 ,s4 ,t4 ,,peach ,,pie4 ,pare and stew a quart of peaches with a pint of sugar1 stirring often2 when boiled to look nearly as thick as marmalade1 take from the fire and when nearly cool1 add one tablespoonful fresh butter4 ,have ready three crusts1 baked in shallow tin plates4 ,spread and pile up the fruit on each4--,mrs4 ,s4 ,t4 ,peach ,pie4 ,pare and stew the peaches till nearly done4 ,sweeten and boil a little longer4 ,set aside and when nearly cool1 pour into deep pie-plates1 lined with paste4 ,put bits of butter over the top1 dredge with flour1 then cover with a top crust1 and bake4--,mrs4 ,t4 ,,prune ,,pie4 ,wash the prunes through several waters4 ,put in a preserving kettle in the proportion of two pounds fruit to one pound sugar4 ,pour a quantity of boiling water over them and let them boil at least two hours4 ,when they are thoroughly done and the syrup thickens1 take from the fire and pour into tin plates1 lined with paste4 ,add one teaspoonful of butter4 ,cover with a rich paste and bake4--,mrs4 ,s4 ,t4 ,,damson ,,pie4 ,scald the damsons slightly1 in just enough water to prevent burning4 ,set aside till cool enough to handle4 ,remove the stones1 sweeten well1 and put in a deep pie-plate1 lined with paste4 ,dredge with a little flour1 cover with a top crust1 and bake4--,mrs4 ,t4 ,,strawberry ,,short-,,cake4 ,bake a rich paste in pie-plates4 ,have six ready4 ,in these spread stewed strawberries well sweetened2 lay one upon another1 six deep4 ,in winter1 use preserved or canned berries4--,mrs4 ,h4 ,,cherry ,,pie4 ,seed the cherries first1 then scald them in their own juice4 ,sweeten liberally and pour into a deep pie plate lined with a rich paste4 ,dredge with flour1 cover with a top crust and bake4 ,scarlet or short-stem cherries are best4 ,it is necessary to scald most fruits1 as otherwise the pastry will burn before the fruit is thoroughly done4--,mrs4 ,s4 ,t4 ,,cranberry ,,pie4 ,prepare as for sauce1 stewing two pounds fruit to one pound sugar4 ,pour into a pie plate lined with paste1 cover with a top crust and bake4 ,,currant ,,pie4 ,wash and thoroughly pick the fruit4 ,sweeten liberally and put in a yellow baking-dish1 adding a little boiling water to melt the sugar2 let it simmer a little2 then set it aside to cool4 ,pour into a pie plate1 covered with paste4 ,dredge with flour4 ,cover with paste and bake4 ,,apple ,,pie4 ,put a crust in the bottom of a dish4 ,put on it a layer of ripe apples1 pared1 cored1 and sliced thin1 then a layer of powdered sugar4 ,do this alternately1 till the dish is filled4 ,add a few teaspoonfuls rose water and some cloves4 ,put on a crust and bake it4--,mrs4 ,e4 ,apple ,pie4 ,pare and stew the apples till thoroughly done and quite dry4 ,rub through a colander and sweeten with powdered sugar4 ,when cool add the whites of eggs--three eggs to a pint of apples--and a teacup of cream1 whipped4 ,beat all the ingredients together with a patent egg-whip--one with a wheel if convenient4 ,spread upon crusts of rich paste1 baked in shallow tin pie-plates4 ,grate nutmeg on each one and pile up three or four deep4--,mrs4 ,s4 ,t4 ,apple ,pie4 ,pare and slice the apples4 ,make a little thick syrup of white sugar1 into which throw a few cloves1 allspice1 or mace1 as you prefer4 ,in this syrup1 scald a few apples at a time1 taking them out and putting more in till all are slightly cooked4 ,set aside to cool1 then pour into deep pie plates lined with paste4 ,dredge with flour4 ,put bits of butter over all4 ,dredge again4 ,cover with paste and bake4 ,a glass of brandy or wine will improve it4--,mrs4 ,s4 ,t4 ,,blackberry ,,pie4 ,pick the berries1 but do not wash them4 ,stew slightly1 sweeten1 pour into a pie plate1 lined with paste4 ,grate in a little nutmeg1 dredge with flour1 put on a top crust and bake4 ,,whortleberry ,,pie4 ,pour just enough boiling water on the fruit to prevent it from sticking to the bottom of the preserving kettle4 ,boil a minute1 sweeten and pour into a pie-plate lined with paste4 ,dredge with flour1 cover with paste and bake4--,mrs4 ,s4 ,t4 ,,gooseberry ,,pie4 ,put one pound sugar to one of fruit1 adding just enough water to prevent it from burning4 ,cook till it begins to jelly4 ,then spread over shapes of rich puff paste1 already baked4--,mrs4 ,m4 ,c4 ,c4 ,,tomato ,,pie4 ,slice green tomatoes and stew in a thick syrup of sugar and lemon juice4 ,grate in the yellow rind of a lemon4 ,when transparent1 spread evenly over the bottom of a pie-plate that has been lined with paste4 ,spread strips of pastry across or cut into ornamental leaves with a cake-cutter1 place over the fruit and bake4--,mrs4 ,s4 ,t4 ,,sliced ,,potato ,,pie4 ,steam or boil the potatoes4 ,slice and lay in a syrup of sugar seasoned with whole cloves or allspice4 ,scald and set aside till nearly cool4 ,then place the slices evenly on the bottom of a deep pie-plate lined with crust4 ,put in each pie a tablespoonful of butter in bits1 a wine-glass of brandy or ,madeira wine4--,mrs4 ,s4 ,t4 ,,sweet ,,potato ,,pie4 ,one pint potatoes1 boiled and mashed with a teacup sweet milk1 and run through a colander4 ,beat separately four eggs2 cream one teacup butter with one of sugar4 ,beat in the yolks1 then the potatoes1 grate in half a nutmeg1 pour in a large wine-glass of brandy or good whiskey1 and last of all1 stir in the frothed whites4 ,bake in deep pie plates1 lined with paste1 without a top crust4 ,sift powdered sugar over the pies4 ,irish potato pie may be made in the same way2 only adding the juice and grated rind of a lemon4--,mrs4 ,t4 ,,rhubarb ,,pie4 ,carefully skin the stalks1 cut in pieces half an inch long4 ,scald in a little rich syrup1 but not long enough to become soft4 ,set aside1 and when nearly cool1 pour into a pie plate1 lined with paste4 ,put a little grated lemon rind and a piece of butter the size of a walnut1 in each pie4 ,dredge with flour1 put on a top crust and bake4--,mrs4 ,t4 ,,mincemeat4 ,two quarts boiled beef1 two quarts suet1 chopped fine 7or a part butter1 for suet74 ,six quarts apples1 one quart molasses 7best quality74 ,four pounds sugar1 three pounds raisins1 one pound citron4 ,nutmeg1 cinnamon1 cloves1 allspice1 and wine to your taste4 ,mix well1 pack in jars1 with melted butter on top1 if to keep long4 ,put in a cool place4--,mrs4 ,j4 ,w4 ,mincemeat4 ,three pounds meat 7after it is boiled74 ,four pounds suet1 three and one-half pounds raisins1 one and one-half pounds currants1 one-half pound dried cherries1 two nutmegs1 and mace to your taste4 ,four pints white wine1 one pint brandy1 four pounds brown sugar4--,mrs4 ,m4 ,e4 ,j4 ,b4 ,mincemeat4 ,six cupfuls beef1 twelve cupfuls apples1 three cupfuls sugar1 two cupfuls molasses1 two cupfuls butter1 two pounds raisins1 one quart cider1 three tablespoonfuls cinnamon1 two tablespoonfuls allspice1 two nutmegs4 ,mincemeat4 ,two pounds lean fresh beef1 boiled and chopped4 ,two pounds beef suet chopped fine1 four pounds pippin apples1 two pounds raisins stoned and chopped1 two pounds currants1 one-half pound citron1 two grated nutmegs1 one ounce powdered cinnamon1 one-half ounce each of cloves and mace1 two large oranges1 one teaspoonful salt1 one quart brandy1 one quart wine1 one wineglass rose water4 ,,cream ,,pie4 ,one quart morning's milk1 #a cupful sugar1 yolks of six eggs1 three tablespoonfuls sifted flour4 ,boil twenty minutes1 after seasoning with nutmeg1 wine1 and vanilla or lemon4 ,have rich pastry already baked1 in deep pie plates4 ,fill with the above mixture and bake4 ,make a mringue of the whites and some sugar1 pour over the pie1 and set it in the stove again to brown4--,mrs4 ,t4 ,cream ,pie4 ,one half pound butter1 four eggs1 sugar and nutmeg to taste1 two tablespoonfuls flour well mixed with milk4 ,pour over it one quart boiling milk1 stir all together and bake in deep dishes4--,mrs4 ,a4 ,b4 ,,soda ,,cracker ,,pie4 ,pour water on two large or four round soda crackers and let them remain till thoroughly wet4 ,then press out the water and crush them up together4 ,stir in the juice and grated peel of a lemon1 with a cupful or more of powdered sugar4 ,put in pastry and bake4--,miss ,h4 ,l4 ,,silver ,,pie4 ,peel and grate one large white potato4 ,add the juice and grated rind of a lemon1 the beaten white of one egg1 one cupful of white sugar1 and one of cold water4 ,bake in a nice paste4 ,after baking1 spread on top the whites of three eggs1 frothed1 sweetened and flavored with lemon4 ,set again on the fire and brown4 ,lay on small pieces of jelly or jam1 just before taking it to the table4--,mrs4 ,m4 ,b4 ,b4 ,,custard ,,pie4 ,one quart milk1 five eggs1 five tablespoonfuls sugar2 flavor with lemon4 ,bake slowly1 half an hour4--,mrs4 ,m4 ,b4 ,b4 ,,washington ,,pie4 ,one cupful sugar1 one-half cupful butter1 one-half cupful sweet milk1 one-half cupful flour1 one egg1 one teaspoonful cream of tartar1 one-half teaspoonful soda2 flavor with lemon4 ,put on dinner plates-spread with apple sauce between each layer4--,mrs4 ,dr4 ,j4 ,,sugar ,,pie4 ,three cupfuls light brown sugar1 one-half cupful melted butter1 one-half cupful cream1 three eggs4 ,season with lemon2 beat well together2 bake in pastry1 without tops4--,mrs4 ,j4 ,f4 ,g4 ,,molasses ,,pie4 ,three eggs1 beaten separately1 one pint molasses1 one tablespoonful melted butter4 ,bake on a rich crust4--,mrs4 ,dr4 ,j4 ,molasses ,pie4 ,one teacup molasses1 one teacup sugar1 four eggs1 four tablespoonfuls butter4 ,mix sugar and eggs together1 pour in butter1 and add molasses4--,mrs4 ,dr4 ,s4 ,,cheese ,,cakes4 ,yolks of twelve eggs1 one pound sugar1 one-half pound butter1 one cupful flour1 one pint milk1 juice of two lemons4 ,the milk1 flour1 and butter1 creamed1 and lemons put in together1 after the eggs are well beaten4 ,stir all well together till it curds4 ,bake in paste4--,mrs4 ,a4 ,c4 ,,lemon ,,cheese ,,cakes4 ,yolks of sixteen eggs1 one pound sugar1 three-quarters pound butter1 four lemons1 boiling rinds twice before using1 two tablespoonfuls powdered cracker4 ,bake in paste4--,mrs4 ,dr4 ,e4 ,lemon ,cheese ,cakes4 ,mix and gently melt four ounces of sugar and four ounces of butter2 add yolks of two eggs1 white of one2 grated rind of three lemons1 juice of one and a half lemon1 one small ,savoy or sponge biscuit1 some almonds blanched and pounded1 three spoonfuls brandy4 ,mix well and bake in rich pastry4--,mrs4 ,v4 ,p4 ,m4 ,lemon ,cheese ,cakes4 ,yolks of eight eggs or yolks of five and whites of three1 one-half pound sugar1 a lump of butter1 juice of one lemon and grated rind of three4 ,bake in rich pastry--,miss ,d4 ,d4 ,,corn-,,starch ,,cheese ,,cakes4 ,juice and rind of three lemons1 three cupfuls water1 three cupfuls sugar1 three eggs1 three tablespoonfuls corn starch1 two tablespoonfuls butter4 ,boil the water1 mix the corn starch with a little cold water and pour on the boiling water4 ,let it boil up once and then pour it on the butter and sugar4 ,after it cools add the lemons and eggs4--,miss ,d4 ,d4 ,,almond ,,cheese ,,cakes4 ,beat up together very light one-half pound powdered sugar1 and the whites of four eggs4 ,blanch and cut in small pieces four ounces of almonds1 which must be beaten up with the eggs and sugar4 ,add a little oil of almonds or rose water1 and bake with pastry1 in tins4--,mrs4 ,i4 ,h4 ,almond ,cheese ,cakes4 ,soak one-half pound ,jordan almonds in cold water all night4 ,next morning1 blanch them in cold water1 lay them on a clean cloth to dry1 and then beat them fine in a marble mortar with a little orange-flower or rose water4 ,then beat and strain six yolks and two whites of eggs1 add a half-pound white sugar1 and a little powdered mace4 ,rub all well together in the mortar4 ,melt ten ounces fresh butter1 and add a grated lemon peel4 ,mix all the ingredients and fill the pans1 after putting a paste at the bottom4 ,small tin shapes are best for cheese cakes4 ,,cream ,,tarts4 ,make them small1 of rich paste4 ,fill them after baking1 with whipped cream1 and drop a small spot of jelly in each one4 ,the prettiest and most delicate of tarts4--,mrs4 ,m4 ,b4 ,b4 ,,lemon ,,tarts4 ,chop or grate a lemon2 add a cupful white sugar1 a cupful water1 one egg1 one tablespoonful flour4 ,line small patties with paste1 put a spoonful in each and bake4--,mrs4 ,m4 ,b4 ,b4 ,,prune ,,tarts4 ,scald the prunes1 take out the stones1 break them and put the kernels in a little cranberry juice with the prunes1 and some sugar4 ,simmer them1 and when cold put in tart shapes in pastry and bake4--,mrs4 ,v4 ,p4 ,m4 ,,french ,,fritters4 ,one quart of milk 7half to be boiled1 and the other half mixed with a quart of flour1 and used to thicken the boiling milk with74 ,let it get done4 ,while cooking1 beat ten eggs very light2 add a spoonful at a time to the batter1 beating all the time1 till well mixed4 ,add salt to your taste4 ,have a small oven full of nice lard1 boiling hot4 ,put not quite a spoonful of batter to each fritter4 ,take them out before they turn dark and put them in a colander to drain the lard off of them4--,mrs4 ,dr4 ,e4 ,,fritters 7made with yeast74 ,one quart flour1 three tablespoonfuls yeast1 five eggs1 one pint milk4 ,beat into a tolerably stiff batter4 ,stir a cupful of boiled rice into the batter1 a short time before baking4 ,a good deal of lard 7boiling hot7 is required for frying the fritters4 ,drop the batter in with a spoon1 which must be dipped1 each time1 in boiling water4 ,in cool weather1 make the fritters about nine in the morning1 in the summer1 about eleven4--,mrs4 ,a4 ,c4 ,,bell ,,fritters4 ,put a pint of boiling water in a preserving kettle1 and as it boils1 put in a tablespoonful of fresh butter4 ,have ready a pint of the best flour1 sifted and wet with cold water1 as for starch4 ,dip up some of the boiling water and pour to this1 being careful to have it smooth4 ,return this to the kettle1 stirring rapidly to prevent lumps4 ,turn into a wooden tray1 and while hot1 beat in six well beaten eggs1 a spoonful at a time4 ,beat till very light1 and beat quickly that the eggs may not cook in lumps4 ,have ready a pint of boiling lard in a pan4 ,make the fritters the shape of an egg1 drop in and fry a light brown4 ,to be eaten with a pint of molasses1 a heaping tablespoonful of butter1 a little ginger and cinnamon1 boiled to a thick syrup and served hot4 ,a great deal of lard is required to fry fritters nicely2 yet it is not extravagant1 as it may be used again4 ,strain what remains and put it by for use4--,mrs4 ,s4 ,t4 ,,quire ,,of ,,paper ,,pancakes4 ,mix with half a pint of rich milk the yolks of four eggs1 well beaten4 ,add three tablespoonfuls fine flour1 four ounces sugar1 five ounces fresh butter1 melted and cooled1 four tablespoonfuls ,madeira wine1 half a nutmeg4 ,grease the pans once with fresh butter1 and this will answer for all4 ,the above quantity will suffice for five or six persons4--,mrs4 ,r4 ,,common ,,pancakes4 ,eight eggs1 four tablespoonfuls flour1 one pint of milk1 one teaspoonful salt4 ,,jelly1 ,,blanc-,,mange1 ,,charlotte ,,russe1 ,,baked ,,custard1 ,,creams1 ,,etc4 ,jelly made of the feet of calves1 hogs1 etc41 is more troublesome1 but is also considered more nutritious than jelly made of gelatine4 ,it is very desirable1 for country housekeepers in particular1 to make this sort of jelly1 as the materials are generally in their reach4 ,it is well1 however1 in all cases1 to keep on hand ,cox's or ,nelson's gelatine1 on account of the expedition with which jelly may be made from these preparations4 ,as jelly is considered more wholesome when not colored by any foreign substance1 no directions will be given in the subsequent pages for coloring it4 ,the palest amber jelly1 clear and sparkling1 flavored only by the grated rind and juice of a lemon and pale ,madeira or sherry wine1 is not only the most beautiful1 but the most palatable jelly that can be made4 ,though the recipes accompanying boxes of gelatine do not always recommend boiling1 it is a great improvement to jelly1 adding brilliancy1 transparency1 and a better flavor4 ,only the grated yellow rind and strained juice of the lemon should be used1 and these1 with the requisite quantity of pale ,madeira or sherry1 should be added after the other ingredients have been well boiled together4 ,the white rind or one single lemon seed will render the jelly bitter4 ,a delicious preserve 7for which a receipt is given under the proper heading71 may be made of lemons1 after the yellow rind has been grated off and the juice pressed out for jelly4 ,the best and most simple arrangement for straining jelly is to invert a small table1 fold an old table-cloth four double1 tie each corner to a leg of the table2 set a bowl under the bag thus formed1 with another bowl at hand to slip in its place when the jelly first run through is returned to the bag1 as will be necessary1 the first never being transparently clear4 ,catch a little in a glass4 ,if clear as crystal1 it will be unnecessary to return it again to the bag4 ,you may then put a thick cloth over the bag to keep in the heat1 and if in winter1 place before a fire4 ,shut up the room1 and let it drip4 ,the jelly will run through the bag more rapidly if the bag is first scalded4 ,jelly should never be made in hot weather4 ,ices are much better and more seasonable4 ,always serve jelly with a pitcher of whipped cream1 but do not mix it beforehand with the cream1 as it is best to leave it to the taste of each person4 ,for blanc-mange and gelatine1 it is best to use gelatine and as few spices as possible1 as spices turn gelatine dark4 ,as such explicit directions are given in the subsequent pages for the making of these dishes1 it is unnecessary to say anything further on the subject at present4 ,a nice custard is made in the following manner3 ,mix the beaten yolks of six eggs with a teacup of sugar4 ,have a quart of milk boiling in a kettle4 ,dip up a teacup of milk at a time and pour on the eggs1 till the kettle is emptied1 stirring rapidly all the time4 ,wash out the kettle1 pour the mixture back1 and stir constantly till it thickens4 ,then pour it into a bowl and stir till cool1 to make it smooth and prevent it from curdling4 ,put in the bottom of glass mugs slips of preserved orange1 lemon1 or citron4 ,fill nearly full with custard2 put whipped cream and grated nutmeg on top4 ,or1 the yolks may be mixed with boiled milk and sugar in the same proportions1 but instead of being returned to the kettle1 may be poured into china or earthenware custard-cups1 set in a pan of boiling water1 placed in a stove or range1 and baked4 ,the boiled milk must be seasoned by boiling a vanilla bean in it1 or a few peach leaves1 or it may be flavored with caromel4 ,serve the custard with whipped cream on top4 ,,stock ,,jelly4 ,to one and a half gallons of stock1 put the whipped whites of eight eggs4 ,put in six blades of mace and the rind of three lemons1 #d pounds sugar4 ,let it boil ten minutes1 then add three pints of ,madeira wine1 juice of eight lemons1 a little vinegar or sharp cider4 ,let it boil only a few minutes4 ,strain through a dripper4 ,if the stock is not very nice1 it may require the whites of one dozen eggs to clear it4--,mrs4 ,t4 ,,calves' ,,foot ,,jelly4 ,one quart nice jelly stock1 one pint wine1 half a pound white sugar1 whites of four eggs beaten up1 three spoonfuls lemon juice4 ,boil all well and pass through a jelly-bag1 kept hot before the fire4 ,try some at first1 till it drips clear1 and then pour out the whole4 ,peel the lemons as thin as possible and strain the jelly on the peelings4 ,should you wish to turn out the jelly in moulds1 put one ounce isinglass to three pints of jelly4--,mrs4 ,i4 ,h4 ,,isinglass ,,jelly4 ,dissolve two ounces isinglass in two quarts of boiling water4 ,when cold1 add juice of three lemons and skin of one1 whites of three eggs1 well beaten1 one and a half pounds of sugar1 one pint cider1 four pieces cinnamon 7size of the little finger71 eight blades of mace4 ,let it boil up well4 ,be careful not to stir after the ingredients are thoroughly mixed4 ,let it stand ten minutes after removing from the fire1 and just before straining pour in a pint of wine4--,mrs4 ,w4 ,r4 ,r4 ,,crystal ,,jelly4 ,pare off the rind of one large lemon4 ,boil in one pint water with one ounce isinglass2 add one pound sugar and one cup pale wine4 ,as soon as the isinglass is dissolved1 strain through a muslin and let it stand till cold4 ,grate the rind of another lemon and let it stand in the juice of the two lemons for a short time4 ,strain all in a bowl1 and whisk it till it begins to stiffen4 ,pour in moulds4--,mrs4 ,e4 ,p4 ,g4 ,,gelatine ,,jelly4 ,soak one box of ,cox's gelatine1 three hours1 in a pint of cold water4 ,then add one pint of cooking wine1 the rind and juice of one lemon1 two pounds white sugar1 a little mace4 ,stir these ingredients till the sugar dissolves1 then add two quarts of boiling water1 gently stirring till mixed4 ,strain at once1 through a flannel bag twice4 ,this recipe makes the best jelly ,i ever saw4--,mrs4 ,m4 ,m4 ,d4 ,gelatine ,jelly4 ,to one package of gelatine add one pint cold water1 the rind of one lemon and juice of three4 ,let it stand an hour4 ,then add three pints of boiling water1 one pint wine1 two and a quarter pounds loaf sugar1 a wineglass of brandy or the best rum4 ,strain through a napkin and let it stand to jelly4--,mrs4 ,col4 ,s4 ,gelatine ,jelly 7without straining74 ,add a pint cold water to one box ,cox's gelatine4 ,let it stand fifteen minutes1 then add three pints boiling water1 one pint wine1 the strained juice and peelings 7cut thin7 of three lemons1 half a teacup of best vinegar1 one and a half pounds loaf sugar1 one wine-glass ,french brandy1 mace or any other spice you like1 and a little essence of lemon4 ,let it stand an hour1 then take out the lemon peel and mace4 ,let it stand in a cool place to congeal4--,mrs4 ,dr4 ,j4 ,,jelly ,,without ,,eggs ,,or ,,boiling4 ,dissolve one package gelatine1 an hour1 in a pint of cold water4 ,then add three pints of boiling water1 the strained juice of four lemons and the rind of two1 one quart of wine1 two pounds of sugar4 ,stir all well together until dissolved4--,mrs4 ,e4 ,b4 ,jelly without ,boiling4 ,to one of the shilling packages of ,cox's gelatine1 add one pint cold water4 ,after letting it stand an hour1 add one and a half pounds of loaf sugar1 the juice of four lemons1 one pint light wine1 three pints boiling water1 and cinnamon to the taste4 ,in cold weather this is ready for use in four or five hours4 ,set the vessel with the jelly on ice1 in summer4--,miss ,d4 ,d4 ,,cream ,,jelly4 ,two measures of stock1 one of cream2 sweeten and flavor to the taste4 ,pour in moulds to congeal4 ,,blanc-,,mange4 ,dissolve over a fire an ounce of isinglass in a gill of water4 ,pour the melted isinglass in a quart of cream 7or mixed cream and milk71 and half a pound of loaf sugar4 ,put in a porcelain kettle1 and boil fast for half an hour4 ,strain it1 and add a quarter of pound of almonds1 blanched1 and shaved fine4 ,season to the taste with vanilla and wine1 but do not add the wine while hot4 ,pour into moulds4--,mrs4 ,c4 ,c4 ,blanc-mange4 ,pour two tablespoonfuls cold water on one ounce gelatine to soften it4 ,boil three pints rich cream4 ,stir the gelatine into it whilst on the fire1 and sweeten to the taste4 ,when it cools1 season with three tablespoonfuls peach water4 ,four ounces almonds1 blanched and pounded very fine and boiled with the blanc-mange1 are a great improvement4 ,when it begins to thicken1 pour into moulds4 ,serve with plain cream4--,mrs4 ,j4 ,h4 ,t4 ,blanc-mange4 ,sweeten a pint of cream and flavor it with lemon juice4 ,then whip it over ice1 till a stiff froth4 ,add one-quarter of an ounce gelatine1 dissolved in a little boiling water1 and whip it well again to keep the gelatine from settling at the bottom4 ,pour in a mould1 and set on ice till stiff enough to turn out4 ,eat with cream1 plain or seasoned4 ,a delicious dish4--,mrs4 ,g4 ,d4 ,l4 ,blanc-mange4 7,very fine47 ,dissolve one box gelatine in two quarts milk1 let stand for two hours4 ,boil six almonds in the milk4 ,strain through a sifter while this is being boiled4 ,pound together in a mortar1 two handfuls blanched almonds and half a cupful granulated sugar4 ,stir into the boiled milk4 ,add one tablespoonful vanilla1 and sweeten to your taste4--,mrs4 ,w4 ,s4 ,,custard ,,blanc-,,mange4 ,make a custard with one quart milk1 four eggs1 one teacup sugar4 ,stir into it while boiling1 half a box gelatine after it has soaked ten minutes4 ,season with vanilla1 and pour in moulds4 ,eat with whipped cream4--,mrs4 ,e4 ,p4 ,g4 ,,arrow-,,root ,,blanc-,,mange4 ,boil in a saucepan 7tightly covered7 one quart milk and a piece of vanilla bean4 ,stir into half a pint cream1 a teacup arrow-root1 and a little sauce1 mixing them smoothly4 ,pour into this the quart boiling milk1 stir it well1 put it in the saucepan again and let it simmer ten minutes4 ,sweeten to your taste4 ,set it in moulds to cool4 ,eat with cream1 flavored to your taste4--,mrs4 ,h4 ,,chocolate ,,mange4 ,dissolve one ounce ,cox's gelatine in a pint cold water4 ,let it stand an hour4 ,then boil two quarts of milk1 and add to it six ounces chocolate with the gelatine4 ,sweeten to your taste and pour into moulds4 ,eat with sauce made of cream1 wine1 and sugar4--,mrs4 ,w4 ,h4 ,l4 ,,coffee ,,mange4 ,one cupful very strong coffee1 one cupful sugar1 one cupful rich cream4 ,dissolve half a box gelatine in two cupfuls milk1 over the fire4 ,add the cream last1 after the rest is cool4 ,pour in a mould to congeal4--,mrs4 ,mc,g4 ,,charlotte ,,russe4 ,one pint milk made into a custard with the yolks of six eggs1 sweetened with half a pound sugar1 and flavored with vanilla4 ,strain into the custard1 one ounce isinglass1 dissolved in two cupfuls milk4 ,when this mixture is cold and begins to stiffen1 mix with it gradually1 one pint rich cream1 previously whipped to a froth4 ,then put strips of sponge cake around the mould and put the ,charlotte ,russe in4 ,turn it out when ready to serve4--,mrs4 ,w4 ,c4 ,r4 ,charlotte ,russe4 ,soak three-quarters of a package of gelatine in three teacups fresh milk4 ,make a custard of one and a half pint fresh milk1 three-quarters of a pound of sugar1 and the yolks of eight eggs4 ,when it has boiled1 add the gelatine1 and flavor with vanilla4 ,when it begins to congeal1 stir in a quart rich cream1 whipped to a froth4--,mrs4 ,m4 ,charlotte ,russe4 ,have a tin or earthernware mould six inches high1 and the same in diameter 7or oblong1 if you like74 ,slice sponge cake or lady-fingers and line the mould with them4 ,then beat three pints rich cream to a froth1 and put the froth on a sieve to drain the milk from it4 ,take one pint calf's-foot jelly 7or one and a half ounces gelatine71 half a pint rich milk1 and the yolks of six eggs4 ,place over a slow fire1 and beat till they nearly boil4 ,then take them off the fire and beat till cool4 ,put in the frothed cream1 sweeten to your taste1 flavor with vanilla1 and stir all well together4 ,fill the mould and place it on ice to cool4--,mrs4 ,w4 ,h4 ,l4 ,strawberry ,charlotte ,russe4 ,six eggs1 one ounce isinglass1 one quart milk4 ,sweeten to the taste and flavor with vanilla4 ,pour into moulds4 ,then put it on sponge cake1 covered with strawberry jam1 and pour around the dish whipped cream1 sweetened and flavored with wine4--,mrs4 ,mc,g4 ,,charlotte ,,russe4 ,sweeten one quart cream1 flavor it with wine and whip it lightly4 ,dissolve half a box gelatine in a tablespoonful cold water and the same quantity of boiling water4 ,set over the steam of a kettle to dissolve4 ,then add half a pint of cream4 ,when cold1 stir it into the whipped cream4 ,beat the whites of four eggs very light1 and stir into the cream4 ,when it begins to stiffen1 pour into a glass bowl1 lined with thin strips of sponge cake4 ,whip1 sweeten and flavor another pint of cream1 and garnish the dish4--,mrs4 ,d4 ,charlotte ,russe4 ,one ounce gelatine2 one quart rich cream2 eight eggs2 one quart new milk4 ,sugar and flavoring to taste4 ,whip the cream to a stiff froth4 ,make a custard of the milk1 gelatine and yolks of the eggs4 ,when cool1 add the whites of the eggs well beaten and the whipped cream4 ,line the mould with sponge cake1 and if in summer put it on ice4--,miss ,m4 ,c4 ,l4 ,,baked ,,custard4 ,boil a quart or three pints of cream1 or rich milk1 with cinnamon1 and three dozen beaten peach kernels1 tied in a piece of muslin1 or you may substitute some other flavoring1 if you choose4 ,after boiling1 let it cool4 ,then beat the yolks of fourteen eggs and whites of four1 sweeten and strain in a pitcher4 ,after it has settled1 pour it in cups and set them in the oven1 putting around them as much boiling water as will reach nearly to the top of the cups4 ,let it boil till you see a scum rising on top the custard4 ,it will require at least ten minutes to bake4--,mrs4 ,r4 ,baked ,custard4 ,seven eggs2 one quart milk2 three tablespoonfuls sugar4 ,flavor to taste4--,mrs4 ,dr4 ,e4 ,baked ,custard4 ,scald eight teacups milk4 7,be careful not to boil it47 ,after cooling1 stir into it eight eggs and two teacups sugar4 ,bake in a dish or cups4 ,set in a stove pan and surround with water1 but not enough to boil into the custard cups4 ,an oven for baking puddings is the right temperature4 ,bake when the custard is set1 which will be in twenty minutes4--,mrs4 ,j4 ,j4 ,a4 ,,spanish ,,cream4 ,boil1 till dissolved1 one ounce of gelatine in three pints of milk4 ,then add the yolks of six eggs1 beaten light1 and mixed with two teacups sugar4 ,put again on the fire and stir till it thickens4 ,then set it aside to cool1 and meantime beat the six whites very stiff and stir them into the custard when almost cold4 ,pour into moulds4 ,flavor to your taste1 before adding the whites4--,mrs4 ,w4 ,spanish ,cream4 ,dissolve half a box gelatine in half a pint milk4 ,boil one quart milk1 and while boiling beat six eggs separately and very light4 ,mix the yolks with the boiling milk1 and when it thickens add the gelatine4 ,sweeten and season to the taste4 ,pour all while hot on the whites of the eggs4 ,pour into moulds4--,mrs4 ,j4 ,t4 ,b4 ,,italian ,,cream4 ,soak a box of gelatine in one pint cold water4 ,then add one quart nice cream1 season with fresh lemons1 sweeten to your taste1 beat well together1 and set away in a cool place4 ,when hard1 eat with cream1 flavored with wine4--,mrs4 ,a4 ,b4 ,,russian ,,cream4 ,boil1 till dissolved1 one ounce gelatine in three pints milk4 ,then add the yolks of four eggs1 well beaten1 and five ounces sugar4 ,mix the whole and let it cook4 ,then strain and set aside to cool4 ,beat the four whites to a stiff froth1 and when the cream is nearly congealed1 beat them in4 ,flavor to your taste1 and mould4--,mrs4 ,a4 ,p4 ,,bavarian ,,cream4 ,sweeten one pint thick cream to your taste and flavor it with lemon or vanilla4 ,churn the cream to a froth1 skim off the froth as it rises and put it in a glass dish4 ,dissolve one and a half tablespoonfuls gelatine in warm water1 and when dissolved pour into the froth and stir fifteen minutes4 ,set in a cold place and it will be ready for use in a few hours4--,mrs4 ,d4 ,r4 ,bavarian ,cream4 ,soak half a box gelatine in cold water till thoroughly dissolved4 ,then add three pints milk or cream1 and put on the fire till scalding hot1 stirring all the while4 ,then take it off and add three teacups sugar and the yolks of eight eggs 7by spoonfuls7 stirring all the time4 ,set on the fire again and let it remain till quite hot4 ,then take it off and add the eight beaten whites and eight teaspoonfuls vanilla4 ,put into moulds to cool4--,mrs4 ,n4 ,a4 ,l4 ,,tapioca ,,cream4 ,three tablespoonfuls tapioca1 one quart milk1 three eggs1 one cupful sugar4 ,flavor with lemon or vanilla4 ,soak the tapioca1 in a little water1 overnight4 ,after rinsing1 put it in milk and let it cook soft4 ,add sugar and yolks of eggs4 ,whip the whites stiff and pour on the tapioca1 as you remove it from the fire4 ,it should be cooked in a tin pail1 set in a kettle of boiling water1 to prevent the milk from scorching4 ,eat cold4--,mrs4 ,g4 ,w4 ,p4 ,,tapioca4 ,boil the pearl tapioca 7not the lump kind7 as you do rice4 ,when cool1 sweeten to the taste and season with nutmeg4 ,pour rich cream over it and stir it to make it smooth4 ,put one pint cream to two tablespoonfuls before boiling4--,mrs4 ,j4 ,h4 ,t4 ,,lemon ,,froth4 ,dissolve a box of gelatine in a pint of warm water1 then add a pint of cold water4 ,in winter three pints may be used instead of two4 ,add the juice of six lemons and the rind2 cut them as for jelly4 ,let it stand till it begins to harden4 ,then take out the rind and add the whites of twelve eggs beaten to a stiff froth4 ,beat them into the jelly1 put in a glass bowl1 and serve in saucers4--,mrs4 ,a4 ,c4 ,,syllabub4 ,half a pound sugar1 three pints lukewarm cream1 one cupful wine4 ,dissolve the sugar in the wine1 then pour it on the milk from a height and slowly1 so as to cause the milk to froth4--,mrs4 ,e4 ,,slip4 ,one quart milk 7warm as when milked71 one tablespoonful wine of the rennet4 ,after the milk is turned1 eat it with a dressing of cream1 sugar and wine4--,mrs4 ,dr4 ,e4 ,,bonny-,,clabber4 ,set away the milk in the bowl in which it is brought to the table4 ,if the weather is warm1 set it in the refrigerator after it has become clabber4 ,help each person to a large ladleful1 being careful not to break it4 ,eat with powdered sugar1 nutmeg and cream4--,mrs4 ,s4 ,t4 ,,float4 ,to a common-sized glass bowl of cream1 sweetened with loaf sugar and flavored with wine1 take the whites of six eggs1 three large tablespoonfuls sugar1 and three of fruit jelly4 ,do not beat the eggs to a froth1 but put in the jelly and sugar and beat all together4--,mrs4 ,t4 ,,apple ,,float4 ,mash a quart cooked or coddled apples smooth through a sieve2 sweeten with six tablespoonfuls sugar1 and flavor with nutmeg4 ,then add the apples1 a spoonful at a time1 to the whites of four eggs1 well beaten4 ,put a pint of cream1 seasoned with sugar and nutmeg1 at the bottom of your dish1 and put the apples on top4--,mrs4 ,i4 ,h4 ,,apple ,,snow4 ,pare and slice one dozen large apples2 stew them perfectly done1 and run through a colander4 ,then add whites of twelve eggs1 beaten to a stiff froth1 and one pound white sugar4 ,eat with sweet cream4 ,a ,,nice ,,dessert ,,of ,,apples4 ,pare and weigh two pounds green apples4 ,cut them in small pieces1 and drop them in a rich syrup1 made of a pound and a quarter of ,a sugar and a little water4 ,as soon as the syrup begins to boil1 add the juice and grated rind of one large lemon or two small ones4 ,boil till the apples become a solid mass4 ,turn out in a wet mould to stand till cold4 ,serve on a dish surrounded with boiled custard1 or eat with seasoned cream4--,mrs4 ,a4 ,f4 ,a ,,nice1 ,,plain ,,dessert4 ,peel and slice the apples1 stew till done1 then run through a colander and sweeten1 season4 ,beat the whites of three eggs to a stiff froth1 and just before serving whip them into a quart of the stewed apples4 ,eat with cream4--,mrs4 ,t4 ,,apple ,,compote4 ,pare1 core1 and quarter the apples1 wash them1 and put them in a pan with sugar and water enough to cover them4 ,add cinnamon1 and lemon peel which has been previously soaked1 scraped and cut in strings4 ,boil gently till done2 lay in a deep dish4 ,boil the syrup to the proper consistency1 and pour over the apples4--,mrs4 ,e4 ,,nice ,,preparation ,,of ,,apples4 ,quarter and core some well-flavored apples1 place in a shallow tin pan or plate1 sprinkle thickly with white sugar and a few small pieces of cinnamon4 ,pour on enough cold water to half cover the apples1 and scatter a few small pieces of butter over them4 ,cook slowly till thoroughly done1 then set away to cool4--,mrs4 ,mc,g4 ,,baked ,,apples4 ,pare and core the apples1 keeping them whole4 ,put in a baking-dish1 and fill the holes with brown sugar4 ,pour into each apple a little lemon juice1 and stick into each a piece of lemon peel4 ,put enough water to prevent their burning4 ,bake till tender1 but not broken4 ,set away to cool4 ,eat with cream or custard4 ,they will keep two days4--,mrs4 ,dr4 ,j4 ,,iced ,,apples4 ,pare and core one dozen fine1 firm apples1 leaving them whole4 ,place in a stewpan1 with enough water to cover them1 and stew till you can pierce them with a straw4 ,then remove from the fire1 and set in a dish to cool4 ,then fill the centre with currant or some other jelly1 and ice over as you would cake4 ,serve in a glass dish1 and eat with rich cream or custard4--,mrs4 ,a4 ,d4 ,,ice ,,cream ,,and ,,frozen ,,custard4 ,after having tried many new and patent freezers1 some of the best housekeepers have come to the conclusion that the old-fashioned freezer is the best4 ,it is well1 however1 to keep a patent freezer on hand1 in case of your wanting ice cream on short notice2 but for common use an old-fashioned one is the best1 especially as servants are so apt to get a patent freezer out of order4 ,the great secret of freezing cream quickly in a common freezer is to have the cream and salt in readiness before breaking the ice into small pieces the size of a walnut4 ,there must be a space of two inches between the freezer and the tub in which it is set4 ,put a little ice and salt under the bottom of the freezer1 then pack alternate layers of ice and salt several inches higher than the cream is in the freezer4 ,if there is no top to the tub1 with an aperture to admit the freezer1 pin a woollen cloth over it and turn the freezer rapidly4 ,when the cream begins to harden on the sides of the freezer1 cut it down with a knife1 scrape from the sides1 and beat with a large iron spoon4 ,then cover again1 and turn rapidly till it is as hard as mush4 ,when the ice begins to melt1 drain off the salt and water1 adding more salt and ice1 which must be kept above the level of the cream in the freezer4 ,when done1 tie large newspapers over the tub and freezer4 ,put a woollen cloth or blanket over these1 and set the cream in a dark1 cool closet till wanted4 ,in this way it may be kept for hours in summer1 and for days in winter1 and will grow harder instead of melting4 ,as cream can be kept thus1 it is well to make it early in the day and set it aside1 leaving more leisure for other preparations that are better made immediately before dinner4 ,ice cream making1 like other branches of housekeeping1 is much facilitated by having all the ingredients at hand before beginning on it4 ,as such explicit directions for the process are given in the subsequent pages1 it is unnecessary for me to add anything further on the subject4 ,unless you have pure cream to freeze1 it is better to make plain boiled custard rather than to attempt an imitation of ice cream4 ,it is a good plan to make jelly and custard at the same time1 so that the yolks of eggs not used in the jelly may be utilized in custard either boiled or baked4 ,the same proportions are generally used for boiled and baked custard4 ,instead of flavoring with extract of vanilla1 it is much better to boil a vanilla bean in the milk1 or to boil some peach leaves tied up in a piece of muslin 7six or eight leaves to a quart of milk71 or to flavor it with burnt sugar4 ,never flavor custard with extract of lemon1 when you can obtain fresh lemons for the purpose4 ,when you have no yolks left from making jelly1 boil a quart of milk 7flavored by the above directions74 ,have ready three eggs1 whites and yolks beaten together to a stiff froth1 and into these stir a teacup of powdered white sugar4 ,dip up the boiling milk1 pour slowly on the eggs1 stirring rapidly4 ,when all the milk has been stirred in the eggs1 wash out the kettle1 put the milk and eggs back into it1 and let the mixture boil till it begins to thicken1 when it must be taken immediately from the fire1 poured into a bowl1 and stirred till cold and smooth4 ,many persons1 before freezing1 stir in the frothed whites of three eggs4 ,the same directions given for freezing cream apply to the freezing of custard4 ,boiled custard should never be used as a substitute for cream in making fruit ice creams1 nor should it ever be eaten with jelly4 ,,ice ,,cream4 ,dissolve five teaspoonfuls ,oswego starch or arrow-root in a teacup milk4 ,add to it the whites of three eggs well frothed1 and the yolk of one1 well beaten4 ,sweeten with loaf sugar and boil half a gallon new milk4 ,as soon as it begins to boil1 pour it in small quantities over the mixture of eggs and starch1 till about half the milk is taken out of the kettle4 ,then pour all back in the kettle and stir a few moments4 ,after it cools1 add one quart rich cream2 season to the taste and freeze4--,mrs4 ,dr4 ,e4 ,ice ,cream4 ,one quart milk1 two eggs1 one teaspoonful corn starch1 one teaspoonful arrow-root4 ,a small lump of butter4--,mrs4 ,e4 ,b4 ,ice ,cream4 ,cream one tablespoonful butter from which the salt has been washed4 ,add three tablespoonfuls com starch4 ,dissolve this in half a gallon new milk1 heated1 sweetened and seasoned4 ,beat the whites of four eggs1 and stir in just before freezing4--,mrs4 ,mc,g4 ,,lemon ,,ice ,,cream4 ,one gallon rich cream1 six lemons1 first rubbed till soft1 and then grated4 ,tie the yellow peel1 which has been grated off1 in a piece of coarse muslin4 ,cut each lemon in half and squeeze the juice from it4 ,strain the juice1 and soak the muslin bag of lemon peel in it1 squeezing it frequently till it becomes highly flavored and colored by it4 ,then add two teacups of sugar4 ,in sweetening the cream1 allow a teacup of sugar to each quart4 ,pour the juice into it slowly1 carefully stirring4 ,froth and freeze1 reserving a portion of cream to pour in as it sinks in freezing4 --,mrs4 ,s4 ,t4 ,,orange ,,ice ,,cream4 ,four oranges1 one gallon cream4 ,rub four or five lumps of sugar on the orange peel1 squeeze the juice out1 put the lumps of sugar in it and pour into the cream4 ,sweeten heavily with pulverized sugar before freezing4--,mrs4 ,m4 ,,strawberry ,,cream4 ,four quarts thick sweet cream1 four quarts strawberries4 ,the berries must be mashed or bruised1 caps and all1 with a teacup of granulated sugar to each quart4 ,after standing several hours1 strain through a thin coarse cloth4 ,put four teacups of white sugar to the cream1 and then add the juice of the berries4 ,whip or froth the cream with a patent egg-whip or common egg-beater4 ,pour two-thirds of the cream into the freezer1 reserving the rest to pour in after it begins to freeze4 ,raspberry cream may be made by the same recipe4--,mrs4 ,s4 ,t4 ,,peach ,,cream4 ,take nice1 soft peaches1 perfectly ripe4 ,pare and chop fine1 make them very sweet1 and mash to a fine jam4 ,to each quart of peaches1 add one pint of cream and one pint of rich milk4 ,mix well and freeze4 ,if you cannot get cream1 melt an ounce of ,cox's gelatine in a cup of water4 ,boil the milk1 pour it on the gelatine1 and when cold1 mix with the peaches4--,l4 ,d4 ,l4 ,peach ,cream4 ,to two quarts of rich1 sweet cream1 add two teacups of sugar4 ,whip to a stiff froth with a patent egg-whip1 one with a wheel1 if convenient2 if not1 use the common egg-whip4 ,then peel soft1 ripe peaches till you have about two quarts4 ,as you peel1 sprinkle over them two teacups powdered white sugar4 ,mash quickly with a silver tablespoon1 or run through a colander1 if the fruit is not soft and ripe4 ,then stir into the whipped cream1 and pour into the freezer1 reserving about one-fourth to add when the cream begins to sink in freezing4 ,when you add the remainder1 first cut down the frozen cream from the sides of the freezer4 ,beat hard with a strong iron spoon1 whenever the freezer is opened to cut down the cream1 till it becomes too hard4 ,this beating and cutting down is required only for the common freezer1 the patent freezer needing nothing of the kind4 ,tie over the freezer large newspapers1 to exclude the air1 and set aside till wanted4 ,apricot cream may be made exactly by this receipt4--,mrs4 ,s4 ,t4 ,,pineapple ,,ice ,,cream4 ,whip two quarts rich1 sweet cream to a froth1 with two teacups powdered white sugar4 ,use a patent egg-whip with a wheel1 if convenient2 if not1 use the common egg-whip4 ,grate two ripe pineapples1 and add to them two teacups white sugar4 ,when well mixed1 stir into the cream4 ,pour into the freezer1 reserving one-fourth4 ,when it begins to freeze1 it will sink2 then beat in the remainder with a strong iron spoon4 ,beat every time the freezer is opened to cut down the cream from the sides4 ,never cook fruit of any sort to make cream4--,mrs4 ,s4 ,t4 ,,vanilla ,,ice ,,cream4 ,boil half a vanilla bean1 cut in small pieces1 in half a pint of rich new milk4 ,when cool1 strain and add to two quarts thick sweet cream4 ,sweeten with two heaping teacups powdered sugar1 and whip to a stiff froth4 ,pour into a freezer1 reserving one-fourth of the cream4 ,as soon as it begins to freeze1 stir from the sides with a large iron spoon1 and beat hard4 ,add the remaining cream when it begins to sink4 ,beat every time the freezer is opened4 ,when frozen1 tie newspapers over the freezer and bucket1 throw a blanket over them1 and set in a close1 dark place till the ice cream is wanted4--,mrs4 ,s4 ,t4 ,,norvell ,,house ,,caramel ,,ice ,,cream4 ,one gallon rich1 sweet cream1 four teacups powdered sugar1 five tablespoonfuls caramel4 ,mix well and freeze hard4 ,,caramel4 ,put in a stewpan one teacup nice brown sugar and half a teacup water4 ,stew over a hot fire till it burns a little4 ,if too thick1 make it of the consistency of thin molasses1 by adding a little boiling water4 ,bottle and cork1 ready for use4--,mrs4 ,j4 ,w4 ,h4 ,caramel ,ice ,cream4 ,three quarts cream1 two pints brown sugar1 put in a skillet and stir constantly over a brisk fire until it is dissolved4 ,be careful not to let it burn1 however4 ,while it is melting1 heat one pint milk1 and stir a little at a time with the dissolved sugar4 ,then strain it1 and when cool1 pour it into the cream1 well beaten4 ,then freeze4--,mrs4 ,w4 ,c4 ,r4 ,,chocolate ,,ice ,,cream4 ,half a pound sweet chocolate1 twelve eggs1 one gallon milk1 two tablespoonfuls arrow-root1 sugar and vanilla to the taste4 ,dissolve the chocolate in one pint and a half boiled milk4 ,whip the eggs4 ,mix the arrow-root in a little cold milk1 and add to the eggs4 ,then pour on one gallon boiled milk1 and put on the fire to thicken4 ,when cool1 season and freeze4--,mrs4 ,d4 ,r4 ,chocolate ,ice ,cream4 ,three quarts milk1 eight eggs1 six ounces chocolate dissolved in a pint of boiling water1 three heaping tablespoonfuls arrow-root well mixed in cold milk1 one pound and a half of brown sugar1 vanilla to the taste4 ,made like custard1 and boiled very thick4--,miss ,d4 ,d4 ,chocolate ,ice ,cream4 ,one quart morning's milk1 one-quarter of a pound chocolate1 one teaspoonful vanilla1 sugar to the taste4 ,boil as for table use4 ,when ready to freeze1 whip in one quart rich cream4 ,,cocoanut ,,ice ,,cream4 ,one pound grated cocoanut1 one pound sugar1 one pint cream4 ,stir the grated nut gradually into the cream4 ,boil gently1 or merely heat it1 so as to thoroughly get the flavor of the nut4 ,then pour the cream into a bowl and stir in the sugar4 ,when cold1 stir in three pints fresh cream1 then freeze4 ,cocoanut ,ice ,cream4 ,one cocoanut1 pared and grated4 ,mix with a quart of cream1 sweeten1 and freeze4--,mrs4 ,e4 ,i4 ,cocoanut ,ice ,cream4 ,one grated nut1 three and a half quarts of milk1 one pint of cream1 two tablespoonfuls arrow-root mixed in a little cold milk4 ,sweeten to the taste1 and freeze4--,mrs4 ,d4 ,r4 ,,gelatine ,,ice ,,cream4 ,soak one-half package of ,cox's gelatine in a pint of morning's milk4 ,boil three pints of milk1 and while hot1 pour on the gelatine1 stirring till dissolved4 ,when cold1 add two quarts of cream1 and sweeten and season to your taste4 ,then freeze4 ,it is improved by whipping the cream before freezing4--,miss ,e4 ,t4 ,,white ,,ice ,,cream4 ,three quarts milk1 whites of four eggs beaten light1 three tablespoonfuls arrow-root mixed in a little cold water and added to the eggs4 ,boil the milk and pour over the eggs1 etc4 ,then put on the fire and thicken a little4 ,when nearly cold1 add a quart of cream4 ,sweeten and season to the taste and freeze4--,mrs4 ,d4 ,r4 ,ice ,cream without ,cream4 ,one gallon milk1 yolks of two eggs well beaten1 whites of twelve eggs well beaten4 ,sweeten and scald the milk1 and pour it on the eggs1 stirring all the time4 ,put it in the kettle again and let it come to a boil4 ,season to the taste and freeze at once4--,mrs4 ,e4 ,w4 ,,bisque ,,ice ,,cream4 ,one half-gallon of freshly turned clabber1 one-half gallon rich sweet cream1 one good vanilla bean boiled in one-half pint sweet milk1 sugar to the taste4 ,churn this five minutes before freezing4 ,one can of condensed milk may be used with less clabber4 ,,mrs4 ,h4 ,l4 ,s4 ,,buttermilk ,,cream4 ,one gallon buttermilk1 yolks of eight eggs1 and whites of four1 well beaten2 three pints sweet milk4 ,boil the sweet milk and pour on the eggs2 then thicken1 stirring all the time4 ,when cool stir in the buttermilk slowly1 season and sweeten to the taste1 then freeze4--,mrs4 ,d4 ,r4 ,,caramel ,,custard 7,frozen74 ,make a rich custard1 allowing a cup of nice brown sugar to every quart4 ,stew the sugar till it burns a little4 ,then mix it with the custard while both are hot4 ,boil two sticks cinnamon in the custard4--,mrs4 ,j4 ,j4 ,b4 ,,frozen ,,custard4 ,one quart fresh milk1 eight eggs1 yolks and whites beaten separately4 ,put the milk on the fire1 sweetened to the taste1 and let it come to boiling heat2 then take it off and add the yolks4 ,then wash the kettle and put the custard on the fire again1 and let it boil till quite thick4 ,take it off1 and when cool enough1 add the whites4 ,flavor with lemon or vanilla1 and freeze4--,mrs4 ,c4 ,n4 ,frozen ,custard4 ,twelve eggs1 one gallon milk1 four lemons1 sugar to taste1 freeze4--,mrs4 ,dr4 ,s4 ,,bisque4 ,make one-half gallon rich boiled custard1 allowing six eggs to each quart4 ,add1 before taking it from the fire1 two pounds of macaroon almonds4 ,when cold1 freeze4--,mrs4 ,a4 ,p4 ,,plumbi,,re4 ,make a rich custard1 and flavor it when cool with wine and extract of lemon4 ,when half frozen1 add blanched almonds1 chopped citron1 brandy peaches cut up1 and any other brandied or crystallized fruit4 ,make the freezer half full of custard and fill with fruit4 ,,frozen ,,pudding4 ,forty blanched almonds pounded rather fine1 one ounce citron cut in small squares1 two ounces currants1 two ounces raisins stoned and divided4 ,soak all in two wine-glasses wine1 all night4 ,make custard of a pint of cream or milk4 ,if cream1 use yolks of four eggs2 if milk1 yolks of eight eggs4 ,make a syrup of one pound white sugar and a pint of water4 ,when nearly boiling1 put in the fruit and wine and boil one minute4 ,when cool1 mix with the custard4 ,whip whites of the eggs to a stiff froth1 and add to the custard and syrup after they are mixed4 ,add last a wine-glass of brandy4--,miss ,e4 ,w4 ,,plum ,,pudding ,,glac4 ,to one pint cream or new milk1 stir in thoroughly two tablespoonfuls arrow-root4 ,boil three pints milk1 and while boiling add the cold cream and arrow-root1 also three eggs well beaten1 and sugar to the taste4 ,when cold season with vanilla bean1 and stir in half a pound cut citron1 half a pound currants1 half a pound raisins cut and seeded4 ,freeze hard and serve in moulds4--,mrs4 ,t4 ,,cream ,,sherbet4 ,three quarts water1 four lemons1 whites of six eggs1 one pound and two ounces sugar1 one pint sweet cream4 ,mix one-half the sugar with the cream and eggs1 which must be beaten to a stiff froth2 mix the rest of the sugar with the water and lemons4 ,mix all together just before freezing4--,mrs4 ,a4 ,p4 ,,lemon ,,sherbet4 ,take one dozen lemons1 squeeze out the juice1 then slice the rind and pour over it six quarts boiling water4 ,mix three pounds sugar with the lemon juice1 and one quart milk1 brought to a boil and thickened with three tablespoonfuls arrow-root or corn-starch4 ,be careful to remove all the seed and most of the rind1 leaving only a few slices to make the dish pretty4 ,after the lemonade begins to freeze1 stir in the thickened milk1 and the whites of six eggs beaten very light4 ,lemon ,sherbet4 ,one dozen good lemons1 whites of twelve eggs beaten stiff1 three pounds white sugar1 one gallon water4 ,stir all well together and add one quart nice fresh cream4 ,stir often while freezing4--,miss ,e4 ,t4 ,lemon ,sherbet4 ,two quarts water1 four large lemons1 one pound and a half sugar1 whites of six eggs4 ,rub some lumps of sugar on the rind of the lemons4 ,powder some of the sugar1 beat it with the whites of the eggs1 and mix with the lemonade when it begins to freeze4--,mrs4 ,m4 ,a new ,recipe for ,lemon ,sherbet4 ,make one and a half gallon rather acid lemonade1 grating the peel of three or four of the lemons before straining the juice into the water4 ,let it stand fifteen minutes4 ,then make and add to it the following mixture3 pour a pint cold water over one box gelatine and let it stand half an hour2 then pour over it one pint boiling water1 and let it stand till thoroughly dissolved4 ,beat the whites of eight eggs with two pounds pulverized sugar till as thick as icing2 then churn a quart rich cream till it is reduced to a pint2 then beat the froth of the cream into the egg and sugar4 ,pour in gradually the lemonade1 beating all the time so as to mix thoroughly1 and then freeze4 ,delicious4 --,mrs4 ,f4 ,c4 ,w4 ,,orange ,,sherbet4 ,one gallon water1 twelve oranges1 juice of three lemons1 whites of six eggs4 ,rub some lumps of sugar on the orange peel4 ,mix as lemon sherbet1 and freeze4--,mrs4 ,m4 ,,orange ,,ice4 ,one dozen oranges1 juice of two lemons1 two quarts water2 sugar to the taste4 ,rind of four oranges grated on sugar4 ,freeze as usual4--,mrs4 ,g4 ,d4 ,l4 ,orange ,ice4 ,juice of nine oranges1 juice of one lemon1 one and one-quarter pounds powdered sugar1 two quarts water4 ,to be frozen4--,mrs4 ,i4 ,h4 ,,pineapple ,,ice4 ,to a two-pound can of pineapples add three quarts water1 half a box gelatine 7prepared as for jelly71 juice of two oranges1 whites of four eggs4 ,remove the black and hard pieces of pineapple1 then pass it through the colander by beating with a potato-masher4 ,sweeten to your taste and freeze4--,mrs4 ,i4 ,h4 ,pineapple ,ice4 ,one large pineapple peeled and finely grated1 juice of one lemon1 two quarts water4 ,sweeten to the taste1 and freeze hard4--,mrs4 ,g4 ,d4 ,l4 ,pineapple ,ice4 ,dissolve one box gelatine in one gallon water4 ,beat two pounds pineapple through a colander with a wooden pestle4 ,add the juice of two lemons and the juice of two oranges2 sweeten to your taste1 but add more sugar than is required for ice cream4 ,beat six eggs separately and stir in the mixture4 ,when half frozen1 beat rapidly half a dozen times1 at intervals4 ,this makes two gallons when frozen4--,mrs4 ,e4 ,t4 ,,citron ,,ice4 ,slice citron1 pour on it a rich1 hot lemonade1 and freeze4--,mrs4 ,e4 ,i4 ,,raspberry ,,ice4 ,three quarts juice1 one quart water4 ,sweeten heavily1 and after putting in the freezer add the whites of six eggs beaten very light4 ,the same recipe will answer for currant or cherry ice4--,mrs4 ,m4 ,c4 ,c4 ,,watermelon ,,ice 7beautiful and delicious74 ,select a ripe and very red melon4 ,scrape some of the pulp and use all the water4 ,a few of the seeds interspersed will add greatly to the appearance4 ,sweeten to the taste and freeze as you would any other ice4 ,if you wish it very light1 add the whites of three eggs1 thoroughly whipped1 to one gallon of the icing just as it begins to congeal4 ,beat frequently and very hard with a large iron spoon4--,mrs4 ,j4 ,j4 ,,gelatine ,,ice4 ,let one ounce sparkling gelatine stand an hour in a pint of cold water4 ,then add three pints boiling water1 one and one-half pounds loaf sugar1 one and one-half pint wine1 juice of three lemons1 rind of two lemons4 ,stir all these ingredients and freeze before allowing it to congeal4 ,delicious4 ,,ambrosia4 ,pare and slice as many oranges as you choose1 in a glass bowl4 ,sprinkle sugar and grated cocoanut over each layer4--,mrs4 ,w ,c4 ,r4 ,ambrosia4 ,cut pineapple and orange in slices1 sprinkle with sugar1 and put in a deep dish alternately to form a pyramid4 ,put grated cocoanut between each layer4 ,if you like1 pour good ,madeira or sherry wine over the dish4--,mrs4 ,t4 ,,pineapple4 ,peel and slice thin1 just before eating4 ,sprinkle pulverized sugar over it1 but nothing else1 as the flavor of this delicious fruit is impaired by adding other ingredients4 ,keep on ice till wanted4--,mrs4 ,s4 ,t4 ,,watermelons4 ,keep on ice till wanted4 ,if lacking in sweetness1 sprinkle powdered sugar over them4--,mrs4 ,s4 ,t4 ,,cantaleupes4 ,cut out carefully the end with the stem1 making a hole large enough to admit an apple4 ,with a spoon1 remove the seed4 ,fill with ice1 replace the round piece taken out1 and place on end4 ,eat with powdered sugar1 salt1 and pepper4--,mrs4 ,s4 ,t4 ,,peaches ,,and ,,cream4 ,while the first course is being served1 peaches should be pared and split1 and the stones removed4 ,lay in a glass bowl and sprinkle liberally with powdered sugar4 ,no fruit should be sweetened till just before eating4 ,ornament the edges of the bowl with any handsome1 glossy leaves convenient1 and serve with cream4--,mrs4 ,s4 ,t4 ,,strawberries ,should never be washed unless sand or earth adheres to them4 ,cap carefully while the first course is being served1 or1 if more convenient1 you may cap in the morning1 but never sweeten till just before eating1 as sweetening long beforehand extracts the juice and makes the fruit tough4 ,set it on ice1 or in a refrigerator4 ,no ice must be put on fruit4 ,serve with cream that has been set on ice4 ,decorate the edges of the bowl with strawberry leaves4 ,the same directions will apply to raspberries1 blackberries1 and dewberries4 ,whortleberries may be washed1 picked1 and drained1 though not sweetened till dinner4--,mrs4 ,s4 ,t4 ,,preserves ,,and ,,fruit ,,jellies4 ,always make preserves in a porcelain or brass kettle4 ,if the latter1 have it scoured first with sand1 then with salt and vinegar4 ,then scald it and put in the sugar and water for the syrup4 ,in peeling fruit1 throw it into cold water to keep it from turning dark1 and let it remain there till you are ready to throw it in the boiling syrup4 ,bear in mind that exposure to the air turns peeled fruit dark4 ,boil rather quickly4 ,in preserving fruit whole1 boil it a short time in the syrup1 take it out1 let it get cold1 and then put it again in the kettle4 ,cut sugar is best for preserves which you wish to be clear and light-colored1 but nice brown sugar is best for dark-colored jams and marmalades1 such as those made of blackberries1 raspberries1 whortleberries1 etc4 ,the best peaches for preserving1 brandying1 or pickling1 are white freestone peaches1 not quite ripe enough to eat with cream4 ,pears and quinces also should be preserved before they are quite ripe enough for eating4 ,they should be parboiled before eating4 ,no fruit should be over-ripe when preserved4 ,damsons and blue plums should be slit lengthwise with a pen knife1 and set in the sun before preserving1 which will render it easy to extract the stones4 ,cherries also should be stoned before preserving4 ,a piece of paper dipped in brandy and laid on top the preserves will help to keep them4 ,i would suggest to housekeepers that they always put their preserves in glass jars with screw tops4 ,by this means they can readily inspect it and see if it is keeping well1 without the trouble of untying the jar and looking inside1 as would be necessary in the case of stone jars4 ,set the jar of preserves1 if they become dry or candied1 in a pot of cold water1 which allow to come gradually to a boil4 ,if the preserves ferment1 boil them over with more sugar4 ,the great secret of making nice fruit jelly is to boil the syrup well before adding the sugar 7which should always be loaf or cut71 and you should allow a pound of sugar to a pint of the juice in acid fruit jellies1 though less will answer for sweet fruit4 ,by boiling the syrup well before adding the sugar1 the flavor and color of the fruit are retained4 ,keep the jelly in small1 common glasses4 ,,sweetmeat ,,preserves4 ,cut the rind in any shapes fancied 7such as flowers1 fruits1 leaves1 grapes1 fish1 etc471 put it in brine strong enough to float an egg1 cover closely with grape leaves1 and set away the jar4 ,when ready to make the preserves1 soak the rind in fresh water1 changing it till all taste of salt is removed from the rind4 ,dissolve four tablespoonfuls pulverized alum in one gallon water4 ,lay the rind in this1 covered closely with grape or cabbage leaves4 ,simmer till it becomes a pretty green1 then soak out the alum by throwing the rind in soft water4 ,pour boiling water on half a pound white ginger1 and let it stand long enough to soften sufficiently to slice easily in thin pieces 7retaining the shapes of the races as much as possible74 ,then boil it an hour in half a gallon water1 and add one ounce mace and two pounds best cut sugar4 ,this makes a thin syrup1 in which boil the rind gently for half an hour1 adding water to keep the rind covered with syrup4 ,set the kettle away for four days and then boil again as before1 adding two pounds sugar and more water1 if necessary4 ,repeat the boiling six or seven times1 till the syrup is rich and thick and sufficient to cover the rind4 ,the quantity of seasoning given above is for three gallons rind4 ,allow two pounds sugar to each pound fruit4 ,this sweetmeat keeps indefinitely and never ferments4--,mrs4 ,f4 ,m4 ,c4 ,,watermelon ,,or ,,muskmelon ,,marmalade4 ,weigh twelve pounds rind1 previously soaked in brine1 and the salt extracted by fresh water1 parboil1 put on with twelve pounds sugar made into a thin syrup1 and boil to pieces4 ,add the peelings of twelve oranges and twelve lemons1 previously soaked in water1 cut in strips and boiled extremely soft1 the water being changed three times while boiling4 ,stir constantly from the bottom with a batter-cake turner4 ,cook very thick4 ,put in wide-mouthed glass jars4--,mrs4 ,s4 ,t4 ,,ripe ,,muskmelon ,,or ,,watermelon ,,preserves4 ,during the summer1 peel and slice indifferent cantaleupes 7such as you do not care to eat71 especially such as are not quite ripe4 ,throw them into brine1 together with your thickest watermelon rinds1 peeling off the outside skin4 ,when you have enough1 weigh them1 throw them in fresh water1 which change daily till the salt is extracted4 ,boil in a preserving kettle till soft enough to pierce with a straw4 ,make a syrup1 allowing one pound sugar for each pound fruit4 ,when it boils1 put the rind in it and simmer steadily till the rind is transparent and the syrup thick4 ,when cool1 add the juice and grated rind of twelve lemons4 ,let it stand in a bowl several days4 ,then strain the syrup 7which will have become thin71 boil it again1 pour over the rind1 and put the preserves in glass jars with screw tops4--,mrs4 ,s4 ,t4 ,,ripe ,,muskmelon ,,preserves4 ,peel and slice the melons1 soak them twenty-four hours in salt water1 twenty-four hours in alum water1 and twenty-four hours in fresh water1 changing the latter several times4 ,then make a strong ginger tea1 in which boil them slowly till they taste of ginger4 ,make a syrup1 allowing a pound and a half sugar to each pound fruit1 and adding mace and sliced ginger 7the latter must be soaked in boiling water twelve hours before it is wanted74 ,cook the melon in the syrup till clear and tender4 ,you may use sliced lemons as a seasoning instead of ginger4--,mrs4 ,r4 ,l4 ,,pineapple ,,preserves4 ,parboil the pineapples1 then peel and cut in thick slices1 carefully taking out the cores1 which1 if allowed to remain1 will cause the preserves to ferment4 ,put a pound of sugar to a pound of fruit1 and let it remain all night to make the syrup4 ,boil then till done1 without adding a drop of water to the syrup4 --,mrs4 ,f4 ,c4 ,,orange ,,preserves4 ,peel a thin rind off the oranges and make a hole in each end1 getting out all the seed4 ,pour boiling water over them and let them stand till next morning4 ,if the water tastes bitter1 search for seed4 ,pour boiling water over them every day1 as long as the bitterness remains4 ,boil till soft enough to run a straw through them4 ,add a pound and a half sugar to each pound fruit4 ,make a thin syrup of half the sugar1 and boil the oranges in it a short time4 ,let them stand in the syrup three days1 then pour the syrup from the fruit1 put the rest of the sugar to it1 and boil it down thick4 ,then pour it over the fruit4 ,a few lemons added is a great improvement4--,mrs4 ,j4 ,h4 ,,orange ,,marmalade4 ,peel the oranges1 taking all the seed and tough skin out of them4 ,cut the peel in small pieces1 put in cold water and boil till tender4 ,make a syrup1 one pound sugar to one pint water4 ,put a pound of the oranges 7mixed with the peel7 to a pint of the syrup1 and boil all for two hours4--,mrs4 ,c4 ,c4 ,mc,p4 ,,orange ,,marmalade4 ,the day before making1 peel one dozen oranges 7no matter how sour and indifferent74 ,throw the peel in a bucket of water1 take out the seed1 cut up the pulp fine with a pair of old scissors4 ,then take the peel1 cut it in thin strips and throw it into fresh water4 ,pare and slice pippins 7or any other nice apple74 ,weigh six pounds of them1 stew with a little water till perfectly done1 and set away4 ,next day1 run this pulp through a colander into a preserving kettle4 ,add six pounds sugar and boil slowly1 constantly scraping from the bottom4 ,take the orange peel 7which should have been left in soak all night71 boil till perfectly soft and free from bitterness1 changing the water three times while boiling4 ,in another preserving kettle1 simmer this with the orange pulp and two pounds sugar4 ,when both are nearly done1 turn the oranges into the apples and cook them very thick4 ,cool in a bowl1 and then put in a glass jar with a screw top4--,mrs4 ,s4 ,t4 ,,sliced ,,lemon ,,preserves4 ,take large1 firm lemons1 not quite ripe1 cut in slices one-quarter inch thick1 and take out the seed4 ,soak in brine a week4 ,then soak several days in clear water1 changing the water twice a day4 ,when all the salt and the bitter taste are extracted1 weigh the lemons and boil till tender enough to pierce with a straw4 ,make a thin syrup1 allowing one pound of sugar to each pound of fruit4 ,put the lemons in and let them simmer slowly a good many hours4 ,pour into a large bowl and let it remain there several days4 ,at the end of that time strain the syrup 7which will have become thin71 put the lemons in it again1 and boil till they jelly4 ,when cool put in a glass jar with a screw top4 ,the same recipe may be used for oranges4--,mrs4 ,s4 ,t4 ,,lemon ,,marmalade4 ,every housekeeper should keep a large jar1 or other nice vessel1 filled with brine1 in which she may throw lemon peels after being deprived of the grated rind and juice1 used for creams1 jellies1 etc4 ,these may remain any length of time1 to suit one's convenience4 ,before preserving1 soak in pure water till all the taste of salt is extracted4 ,boil till soft enough to pierce with a straw4 ,then put in a preserving kettle nine pounds cut sugar and one quart water4 ,as soon as it boils1 add six pounds lemon peel and three pounds nice sliced apples 7pippins are best74 ,boil till very thick4--,mrs4 ,s4 ,t4 ,,lemon ,,preserves ,may be made of lemon peel1 prepared exactly by the above recipe4 ,put the peel in a preserving kettle and keep covered1 while boiling in clear water1 till you can run a straw through it4 ,then throw it into a rich syrup 7one pound sugar to one of lemon peel71 and boil a long time4 ,put in a bowl till the next day2 then take the syrup 7which will be somewhat thin7 and boil again till very thick4 ,pour it over the lemon1 and when cold it will be jellied4--,mrs4 ,s4 ,t4 ,,peach ,,preserves4 ,pare white freestone peaches1 not quite ripe4 ,split in half1 take out the stones1 and throw the peaches in a bucket of water to prevent them from turning dark4 ,make a syrup of white sugar1 using as many pounds of sugar as you have pounds of peaches4 ,when it has boiled thick1 put in as many peaches as will cover the bottom of the kettle4 ,let them boil till nearly done2 then take them out1 one by one1 in a perforated spoon4 ,lay them in dishes and set in the sun4 ,when all the peaches have been carried through this process1 put back the first dish of peaches in the kettle1 taking them out when a pretty amber color1 and so on till all have been boiled twice4 ,meantime the peach-kernels should have been scalded and skinned4 ,put them in the boiling syrup1 which must be kept on the fire till very thick4 ,put the peaches when cool in glass jars1 and pour the syrup over them4 ,in a few days examine1 and if the syrup has become thin1 boil again4--,mrs4 ,s4 ,t4 ,peach ,preserves4 ,pare1 and add to a pound of peaches one and one-quarter pounds best sugar4 ,cook very fast for a few moments1 in a porcelain kettle4 ,turn out in a bowl1 cover with muslin or cambric1 set in the sun1 stirring every day till they seem quite transparent4 ,they retain their flavor much better this way than when cooked on the fire4 ,put in jars1 cover with paper saturated with brandy1 and tie up tightly to exclude the air4--,mrs4 ,p4 ,w4 ,,peach ,,marmalade4 ,boil twelve pounds soft peaches in a little water4 ,when reduced to a pulp1 run through a colander and boil again till very thick1 constantly scraping from the bottom4 ,add half a pound sugar to one pound fruit4 ,cool in a bowl1 and then put in glass jars with screw tops4 ,pear marmalade may be made by the same recipe1 and also apple marmalade1 except that you flavor the last with lemon juice and rind4--,mrs4 ,s4 ,t4 ,,brandy ,,peaches4 ,for twelve pounds large freestone ,heath peaches1 not quite ripe and delicately pared1 make a syrup of four pounds sugar4 ,scald a few peaches at a time in the syrup1 till all have gone through this process4 ,place on dishes to cool4 ,then put in glass jars and add enough good whiskey or brandy to the syrup to cover the peaches4 ,any spirit will do1 if strong enough4 ,add a few blanched peach-kernels4 ,in a few days see if more liquor or sugar is required4 ,if so1 drain off the syrup1 add what is needed1 and pour again over the fruit4 ,it is a mistake to put too much sugar4 ,always use freestone peaches4--,mrs4 ,s4 ,t4 ,brandy ,peaches4 ,put the peaches 7a few at a time7 in boiling lye4 ,let them remain five minutes1 to loosen the fur4 ,then take them out and wipe perfectly clean and white4 ,then drop them in cold water4 ,boil them gently in a rich syrup till a straw will pierce them4 ,then put in a jar1 and mix equal parts of ,french brandy with the syrup4 ,carefully exclude the air4--,mrs4 ,g4 ,n4 ,,pear ,,preserves4 ,scald the fruit1 but do not let it remain till it comes to pieces4 ,boil till clear1 in a syrup made of as many pounds of sugar as you have of fruit4--,mrs4 ,j4 ,j4 ,a4 ,,preserved ,,apples ,,for ,,winter ,,use4 ,pare and slice pippins4 ,put to each pound apples half a pound sugar1 and to every eight pounds thus sweetened one quart water1 a few cloves1 the thin rind and juice of a lemon4 ,stew till clear1 and eat with cream4--,mrs4 ,b4 ,j4 ,b4 ,,apple ,,mange4 ,stew and mash well three pounds pippins1 then add three pounds sugar4 ,just before they are done1 add a few drops lemon juice4 ,put in moulds and it will keep two years4 ,turned out and sliced1 it is a nice dish for tea4 ,quinces are as nice as apples1 prepared this way4--,mrs4 ,b4 ,j4 ,b4 ,,crab ,,apple ,,preserves4 ,put the crab apples in a kettle1 with some alum1 keeping them scalding hot for an hour4 ,take them out1 skin and extract the seed with a small knife1 leaving on the stems4 ,put them in cold water awhile1 then take them out1 wipe them and put them in a syrup made of as many pounds sugar as you have of fruit4 ,let them stew gently till they look clear1 then take them out and let the syrup boil longer4 ,siberian crabs may be preserved in the same way1 except that they are not peeled and cored4 ,,quince ,,jam4 ,pour boiling water over them and let them remain till the skin rubs off easily4 ,then peel them and cut off the fair slices4 ,to each pound put twelve ounces sugar1 and let them stew together till the syrup is sufficiently thick4 ,quince preserves may be made by the same recipe as that used for pears4 ,,damson ,,preserves4 ,with a sharp penknife1 cut a long slit lengthwise in each damson4 ,spread in dishes and set in the sun till the seed comes out readily4 ,then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons4 ,preserve green gage plums and other plums by the same recipe4--,miss ,p4 ,,fox ,,grape ,,preserves4 ,seed the grapes1 then pour scalding water on them and let them stand till cold2 then draw off the water1 put one pound sugar to one pound of grapes1 and boil gently about twenty minutes4--,mrs4 ,a4 ,d4 ,,cherry ,,preserves4 ,wash1 pick and stone the cherries1 saving the juice4 ,allow one pound sugar to each pound fruit4 ,boil the juice and sugar to a thick syrup1 then put in half the cherries and stew till nearly done4 ,take them out with a perforated spoon and lay on dishes4 ,pat in the other half1 let them stew as long as the first2 then take out and lay in dishes4 ,meantime boil the syrup gently4 ,when the cherries are cool1 put them again in the syrup and boil a short time4 ,pour in a large bowl and cool1 then put in glass jars and cover tightly4 ,scarlet short stems and large wax cherries are best for preserving4--,mrs4 ,s4 ,t4 ,,strawberry ,,preserves4 ,cap the berries4 ,put one and a half pounds sugar to each pound fruit4 ,let them stand two or three hours1 and then boil thirty minutes4 ,,strawberry ,,jam4 ,cap and wash the berries1 and put them on to stew with a very small quantity of water4 ,stir constantly4 ,when thoroughly done and mashed to a soft pulp1 add one pound sugar to each pound fruit4 ,the advantage of adding sugar last is that it preserves the color and flavor of the fruit4 ,stew till sufficiently thick1 scraping constantly from the bottom with a batter-cake turner4--,mrs4 ,s4 ,t4 ,,raspberry ,,jam4 ,wash and pick the berries1 boil with a little water1 mashing and scraping from the bottom as they simmer4 ,when reduced to a thick pulp1 add one-half pound sugar to each pound berries4 ,stew till very thick1 scraping constantly from the bottom4 ,cool in a large bowl1 then put in a glass jar with screw top4 ,blackberry1 ,dewberry1 and ,whortleberry ,jam may be made by the same recipe4 ,,fig ,,preserves4 ,pick the figs fully ripe the evening before4 ,cut off about half the stem1 and let them soak all night in very weak salt and water4 ,drain off the salt water in the morning and cover them with fresh4 ,make a thick syrup1 allowing three-quarters pound loaf sugar to each pound fruit4 ,when it boils1 drop the figs carefully in and let them cook till they look clear4 ,when done take from the fire and season with extract of lemon or ginger4 ,the figs must not be peeled1 as the salt water removes the roughness from the skin and keeps the fruit firm and hard4--,miss ,a4 ,s4 ,,tomato ,,preserves 7either ripe or green74 ,the day before preserving1 peel and weigh eight pounds pale yellow1 pear-shaped or round tomatoes1 not quite ripe2 spread on dishes alternate layers of tomato and sugar1 mixing with the latter the grated rind and juice of four lemons4 ,in the morning1 drain off the juice and sugar and boil to a thick syrup4 ,drop in half the tomatoes and boil till transparent4 ,take up with a perforated spoon and put on dishes to cool4 ,then carry the other half through exactly the same process4 ,then strain the juice1 wash the kettle1 and put in the juice again4 ,when it boils hard1 put in again the first boiled tomatoes4 ,take them out when they become amber color1 and put in the rest4 ,when they are all boiled to an amber color1 and cooled on dishes1 put them in half-gallon glass jars1 and add the syrup after it has been boiled to a thick jelly4--,mrs4 ,s4 ,t4 ,,green ,,tomato ,,sweetmeats4 ,slice the tomatoes and soak them a day and night in salt and water1 then in fresh water for an hour or two1 then scald in alum water with grape leaves4 ,when taken out of alum water1 put in cold water to cook4 ,scald in ginger-tea and again put in cold water1 while you make the syrup4 ,to each pound tomatoes put one and a quarter pounds sugar and a few races of white ginger4 ,cook the tomatoes till clear1 the syrup till thick4 ,when cool1 season the syrup with essence of lemon and pour over the tomatoes4--,mrs4 ,c4 ,m4 ,,recipe ,,for ,,putting ,,up ,,fruit4 ,for fruit not very acid1 weigh one-quarter of a pound white sugar to one pound fruit perfectly ripe4 ,after sprinkling the fruit with sugar1 put it in a preserving kettle and let it just come to a boil4 ,then put it quickly in glass self-sealing cans1 being careful to screw down the tops tightly4--,mrs4 ,dr4 ,e4 ,t4 ,r4 ,,candied ,,fruit4 ,preserve the fruit1 then dip it in sugar boiled to a candied thickness1 and dry it4 ,grapes and some other fruits may be dipped in uncooked4 ,,lemon ,,conserves4 ,wash and dry ten lemons4 ,pare the yellow rind off clear of the white1 and beat it in a mortar with double its weight of sugar4 ,pack closely in a jar and cover with part of the sugar4--,mrs4 ,t4 ,,orange ,,conserves4 ,cut the peel in long1 thin strips1 and stew in water till all bitterness is extracted4 ,drain off this water and stew again in a thick syrup1 allowing one pound sugar to each pound peel4 ,put away in a cool place for flavoring puddings1 pies1 etc4 ,,peach ,,conserves4 ,pare the peaches and cut from the stone in thick slices4 ,make a syrup1 allowing three-quarters pound sugar to each pound fruit4 ,boil the peaches and put them on dishes to dry4 ,as they dry1 roll them in granulated sugar1 and pack in jars or boxes4--,mrs4 ,w4 ,p4 ,,golden ,,syrup4 ,five pounds white sugar2 one quart water4 ,let it boil two or three minutes1 then add two pounds strained honey4 ,it will keep for months4--,mrs4 ,d4 ,c4 ,,blackberry ,,jelly4 ,crush one quart blackberries with one pound best loaf sugar4 ,cook it over a gentle fire till thick1 then add one gill best brandy4 ,stir it while over the fire1 then put it in pots4--,mrs4 ,e4 ,,currant ,,jelly ,,without ,,cooking4 ,press the juice from the currants and strain it4 ,to one pint juice put one pound white sugar4 ,mix together till the sugar is dissolved4 ,then put them in jars1 seal them and expose them to a hot sun two or three days4--,mrs4 ,e4 ,,currant ,,jelly4 ,pick ripe currants from the stem1 and put them in a stone jar4 ,then set the jar in an iron pot and let the fruit boil till the juice is extracted4 ,pour in a flannel bag and let it drip through--without squeezing1 however1 as this makes it cloudy4 ,to each pint of juice add one pound good white sugar4 ,boil about twenty minutes and keep it well skimmed4 ,put in the glasses while hot1 and sun daily4--,mrs4 ,p4 ,w4 ,,cranberry ,,jelly4 ,wash and pick the cranberries1 put them in the preserving kettle with a very small quantity of water1 cover closely and stew till done4 ,pour through a jelly bag or coarse towel1 without squeezing1 as this will prevent it from being clear4 ,measure and pour the liquid into the preserving kettle4 ,let it boil up and remove the scum1 then add the sugar1 cut or loaf1 one pound to a pint4 ,boil about twenty minutes1 or until it jellies4 ,it preserves the color of fruit jellies to add the sugar as late as possible4--,mrs4 ,s4 ,t4 ,,apple ,,jelly4 ,take half a peck of pippin apples1 wash them clean1 slice them from the core1 put them in a preserving kettle with a quart of water4 ,boil till entirely soft1 then strain through a flannel bag4 ,to each pint of juice add one pound white sugar and the juice of three lemons4 ,boil till jellied4 ,do not stir while boiling4--,mrs4 ,p4 ,w4 ,apple ,jelly4 ,pare and stew sour1 juicy apples 7,greenings are best71 in enough water to cover them4 ,strain as for currant jelly4 ,allow a pound of sugar for each pound of juice4 ,put them together and strain4 ,boil four or five minutes1 skimming thoroughly4--,mrs4 ,m4 ,b4 ,b4 ,apple ,jelly4 ,take any number of juicy apples1 put them in a porcelain kettle1 and boil to rags4 ,then strain them through a cloth or sieve4 ,put a pound of loaf sugar to each pint of the juice1 and boil till it jellies4 ,flavor with the seed beaten in a mortar1 and put in while the apples are cooking4--,mrs4 ,g4 ,w4 ,,crab ,,apple ,,jelly4 ,slice the apples1 take out the cores and seed1 as they make the jelly bitter4 ,put them in a kettle cover with water1 and boil till quite soft1 keeping it well skimmed4 ,pour the pulp in a jelly bag1 and let it drip through4 ,to each pint of juice1 add one pound and a half of sugar4 ,pour in the glasses while hot4 ,delicious with meats4--,mrs4 ,p4 ,w4 ,,quince ,,jelly4 ,make the same as apple jelly1 only do not pare or core the fruit1 as much of the jelly is contained in those parts4 ,or1 you may take the sound parings and cores1 stew them and strain the liquor twice1 and you will have a jelly as nice as that made from the fruit4 ,to each pound of juice allow one pound of sugar4 ,boil fifteen minutes4--,mrs4 ,m4 ,b4 ,b4 ,,orange ,,jelly4 ,grate the rinds of two ,seville and two ,china oranges1 and two lemons4 ,squeeze the juice of six oranges and three lemons4 ,add one and a quarter pounds of loaf sugar and one-quarter of a pint of water1 and boil till it jellies4 ,have ready a quart of isinglass jelly1 made quite stiff4 ,put it to the syrup and let it boil up once4 ,then strain it and put it in a mould4--,mrs4 ,v4 ,p4 ,m4 ,,jelly ,,oranges4 ,dissolve one package gelatine in one cup cold water1 afterwards adding two cups boiling water to thoroughly dissolve it4 ,add then three cups white sugar1 one-quarter teaspoonful cinnamon1 grated rind of three oranges1 juice of twelve fine oranges4 ,strain through a flannel bag into a pitcher1 without shaking or squeezing4 ,extract the pulp from the orange1 by making a hole in one end of it large enough to admit a mustard spoon4 ,soak the rind a few hours1 and then pour the jelly into each orange through the hole at the end4 ,then set aside to congeal4 ,garnish with orange leaves4 ,cut each orange in two4 ,a very ornamental dish4--,mrs4 ,mc,g4 ,,green ,,grape ,,jelly4 ,gather ,catawba grapes before ripening4 ,pick them from the stem1 wash them1 and put them in a stone jar4 ,set the jar in a kettle of cold water over a hot fire4 ,when the juice comes out of the grapes1 take the kettle off and strain the grapes4 ,to each pint of juice put one pound of the best loaf sugar4 ,boil twenty minutes in the kettle4 ,ripe grape jelly may be made in the same way4--,mrs4 ,e4 ,,grape ,,jelly4 ,the chief art in making jelly is to boil it continuously1 slowly and gently4 ,it will not harden well if the boiling stops1 even for a few moments4 ,to preserve the true color and flavor of fruit in jellies or jams1 boil well before adding the sugar2 in this way the water contained in all fruit juices is evaporated4 ,heat the sugar before adding it4 ,in making grape jelly1 pick the grapes from their stems1 wash them1 put them over the fire in a vessel containing a little water1 to keep them from burning4 ,stew a few moments2 mash gently with a silver spoon1 strain1 and to every pint of juice1 allow one pound of white sugar4 ,after the juice comes to the boiling point1 boil twenty minutes1 pour it over the heated sugar1 and stir constantly till all is dissolved4 ,then fill the jelly glasses4--,j4 ,i4 ,m4 ,,remedy ,,for ,,mouldiness ,,in ,,fruit ,,jellies4 ,fruit jellies may be preserved from mouldiness by covering the surface one-quarter of an inch deep with finely pulverized loaf sugar4 ,thus protected1 they will keep for years4--,mrs4 ,r4 ,c4 ,m4 ,w4 ,,tomato ,,jelly4 ,take ripe tomatoes1 peel them carefully1 cutting out all the seams and rough places4 ,to every pound put half a pound of sugar4 ,season with white ginger and mace4 ,boil to a stiff jelly1 then add enough good cider vinegar to keep it4--,mrs4 ,dr4 ,p4 ,c4 ,,sugar ,,candy4 ,two cupfuls sugar1 one cupful water1 one wineglassful vinegar1 one tablespoonful butter4 ,cook ten or fifteen minutes4--,mrs4 ,dr4 ,j4 ,sugar ,candy4 ,three cupfuls sugar1 half a cupful vinegar1 half a cupful water1 juice of one lemon4 ,boil without stirring1 till brittle4 ,pour on a buttered dish and pull till white and light4--,mrs4 ,mc,g4 ,,sugar ,,kisses4 ,whisk the whites of four eggs to a stiff froth and stir in half a pound sifted white sugar4 ,flavor as you like4 ,lay it when stiff in heaps the size of a small egg1 on white paper4 ,lay on a board half an inch thick and put in a hot oven4 ,when a little yellowish1 slip off two of the kisses with a knife and join the bottom parts together4 ,continue till all are thus prepared4--,mrs4 ,r4 ,,nut ,,candy4 ,make sugar candy by one of the foregoing receipts1 but instead of pouring it into a dish1 drop it at intervals over a buttered dish4 ,on each bit of candy thus dropped1 lay half the kernel of an ,english walnut1 and when a little cool1 pour half a spoonful of sugar candy on top4 ,candy of almonds1 pecans1 or palm nuts may be made by the same recipe4--,mrs4 ,s4 ,t4 ,,cream ,,candy4 ,two pounds of sugar1 half a cup water1 two tablespoonfuls vinegar1 one tablespoonful butter4 ,boil twenty minutes4 ,season with lemon or vanilla1 just as you take it off4 ,put in a dish and stir till cold4--,mrs4 ,mc,n4 ,,molasses ,,candy4 ,boil one quart molasses in a rather deep vessel4 ,boil steadily1 stirring from sides and bottom4 ,when a little1 poured in a glass of cold water1 becomes brittle1 it is done4 ,pour in a buttered dish and pull as soon as cool enough to handle1 or you may stir in1 when it is nearly done1 some picked kernels of the common black walnut4 ,boil a little longer1 pour on a buttered dish1 and cut in squares just before it gets cold4--,mrs4 ,s4 ,t4 ,,caramels4 ,one cake 7half a pound7 of ,baker's chocolate broken up1 four pounds brown sugar1 half a pound fresh butter1 one pint of milk4 ,pour the milk in a preserving kettle and pour the other ingredients into this4 ,let it boil at least half an hour1 stirring frequently4 ,when done1 a crust of sugar will form on the spoon and on the side of the kettle4 ,pour in a large tablespoonful extract of vanilla1 take from the fire and stir rapidly till it begins to thicken like mush4 ,then pour quickly into buttered dishes or pans1 and when nearly cold cut into small squares4--,mrs4 ,s4 ,t4 ,caramels4 ,three pounds white sugar1 half a pound of chocolate1 one pint milk1 six ounces of butter4 ,boil three-quarters of an hour and stir constantly4--,mrs4 ,r4 ,c4 ,,chocolate ,,caramels4 ,two and one-half pounds of sugar1 three-quarters pound of chocolate1 one quarter pound of butter1 half a pint of milk or cream4--,mrs4 ,w4 ,c4 ,r4 ,,cream ,,chocolate4 ,one cupful of cream1 with enough white sugar to thicken it4 ,boil till thick1 and when cold1 roll up in little balls and put them on a dish on which has been poured some melted chocolate4 ,then pour over them with a spoon some melted chocolate4 ,when quite cool1 cut apart and trim off the edges1 if uneven4 ,this cream should be seasoned with a few drops of vanilla and the dish should be buttered4--,miss ,n4 ,,cocoanut ,,caramels4 ,one-quarter pound ,baker's chocolate 7half cake71 one-quarter pound butter1 two pounds nice brown sugar1 one teacup rich milk4 ,stew half an hour or till thick4 ,add a grated cocoanut4 ,stir till it begins to boil again4 ,take from the fire1 stir in a tablespoonful vanilla1 and pour into buttered dishes4 ,when cool enough to handle1 make into balls1 the size of a walnut and place on buttered dishes4--,mrs4 ,s4 ,t4 ,cocoanut ,caramels4 ,pour a teacup of boiling milk over one-quarter cake of pounded chocolate4 ,let it steep an hour1 then add one and one-quarter pounds of white sugar1 and the milk of a cocoanut4 ,boil till perfectly done4 ,then remove from the fire1 adding the grated cocoanut4 ,season with vanilla1 pour in buttered dishes1 and cut in blocks4--,mrs4 ,w4 ,c4 ,,cocoanut ,,balls4 ,wet two pounds of sugar with the milk of a cocoanut4 ,boil and stir till it begins to granulate4 ,then stir in the cocoanut grated fine4 ,boil a short time longer1 then pour into buttered dishes1 and as soon as it can be handled make into balls4--,mrs4 ,j4 ,m4 ,,cocoanut ,,drops4 ,the white part of a grated cocoanut1 whites of four eggs well beaten1 one-half pound sifted white sugar4 ,flavor with rose water or lemon4 ,mix all as thick as can be stirred2 lay in heaps half an inch apart1 on paper or on a baking-pan1 in a hot oven4 ,take them out when they begin to look yellowish4--,mrs4 ,r4 ,,almond ,,macaroons4 ,one-half pound almonds1 blanched and pounded1 with a teaspoonful essence of lemon1 till a smooth paste4 ,add an equal quantity of sifted white sugar and the whites of two eggs4 ,work well together with a spoon4 ,dip your hand into water and work them into balls the size of a nutmeg4 ,lay them on white paper an inch apart1 then dip your hand in water and smooth them4 ,put them in a slow oven for three-quarters of an hour4 ,cocoanut may be used instead of almonds4--,mrs4 ,m4 ,g4 ,h4 ,,wine4 ,be sure to get perfectly ripe fruit for making wine1 but do not gather it immediately after rain1 as it is watery then and less sweet than usual4 ,be very careful to stop the wine securely as soon as fermentation ceases1 as otherwise it will lose its strength and flavor4 ,watch carefully to see when fermentation ceases4 ,strawberry wine makes a delicious flavoring for syllabub1 cake1 jelly1 etc41 and so does gooseberry wine4 ,dewberries make a prettier and better wine than blackberries1 and have all the medicinal virtues of the latter4 ,the clearest wine is made without straining1 by the following process3 ,take a tub or barrel 7a flour-barrel for instance71 and make a little pen of sticks of wood at the bottom4 ,on top of this pen lay an armful of clean straw4 ,bore a hole in the side of the tub or barrel as near the bottom as possible1 and set it on a stool or box so as to admit of setting a vessel underneath it4 ,after mashing the berries intended for wine1 put them on top the straw1 and let the juice drain through it and run through the hole at the side of the tub or barrel into the vessel set beneath to catch it4 ,be careful to have this vessel large enough to avoid its being overrun4 ,any open stone vessel not used before for pickle will answer1 or a bucket or other wooden vessel may be used4 ,let the berries remain on the straw and drain from evening till the next morning4 ,some persons make a slight variation on the process above described1 by pouring hot water over the berries after putting them on the straw4 ,after the draining is over1 an inferior sort of wine may be made by squeezing the berries4 ,the following process will make wine perfectly clear3 ,to a half-gallon of wine put two wine-glasses of sweet milk4 ,stir it into the wine and pour it all in a transparent half-gallon bottle4 ,stop it and set it by for twenty-four hours1 at the end of which time the wine will be beautifully clear1 the sediment settling with the milk at the bottom4 ,pour off the wine carefully into another bottle1 not allowing any of the sediment or milk to get into the fresh bottle4 ,the same directions apply to vinegar4 ,,blackberry ,,wine4 ,fill large stone jars with ripe black or dewberries4 ,cover them with water1 mash them1 and let them stand several hours1 or1 if freshly gathered1 let them stand all night4 ,then strain through a thick cloth and add three pounds white sugar to each gallon of juice4 ,let the wine stand a few days in the jars1 stirring and skimming each day4 ,put it in a demijohn1 but do not cork it up for some time4--,mrs4 ,m4 ,d4 ,blackberry ,wine4 ,measure the berries and bruise them2 to every gallon adding one quart of boiling water4 ,let it stand twenty-four hours1 stirring occasionally2 then strain off the liquor into a cask1 adding two pounds sugar to every gallon4 ,cork tight and let it stand till the following ,october1 when it will be ready for use without further boiling or straining4 ,blackberry ,wine4 ,one bushel very ripe berries makes ten gallons wine4 ,mash the berries as fine as possible and pour over them a water-bucket of clear spring water4 ,cover it and let it stand twenty-four hours to ferment4 ,next day strain through a cloth1 and to every three quarts juice add two quarts clear cold water and five pounds common brown sugar4 ,pour in a demijohn or runlet1 reserving some to fill the vessel as fermentation goes on4 ,after six or eight days1 put to every ten gallons one-half box gelatine4 ,after two weeks1 cover the bung-hole with a piece of muslin4 ,two or three weeks later1 cork tightly and then leave undisturbed for six months4 ,after that time1 bottle and seal4 ,superior currant wine may be made by this recipe4--,mrs4 ,f4 ,blackberry ,wine4 ,fill a large stone jar with the ripe fruit and cover it with water4 ,tie a cloth over the jar and let them stand three or four days to ferment2 then mash and press them through a cloth4 ,to every gallon of juice add three pounds of brown sugar4 ,return the mixture to the jar and cover closely4 ,skim it every morning for more than a week1 until it clears from the second fermentation4 ,when clear1 pour it carefully from the sediment into a demijohn4 ,cork tightly1 set in a cool place1 ,when two months old it will be fit for use4--,mrs4 ,gen4 ,r4 ,e4 ,lee4 ,copied from a recipe in ,mrs4 ,lee's own handwriting4 ,,grape ,,wine4 ,take any convenient quantity of perfectly ripe grapes4 ,mash them so as to break all the skins1 and put them in a tub or other clean vessel1 and let them remain twenty-four hours2 with a cider-press or other convenient apparatus1 express all the juice1 and to each gallon of juice thus obtained add from two to two and a half pounds of white sugar 7if the grapes are sweet1 two pounds will be enough71 put the juice and sugar in a keg or barrel1 and cover the bung-hole with a piece of muslin1 so the gas can escape and dust and insects cannot get in2 let it remain perfectly quiet until cold weather1 then bung up tightly4 ,this wine will need no clarifying2 if allowed to rest perfectly still it can be drawn off perfectly clear4--,mr4 ,w4 ,a4 ,s4 ,grape ,wine4 ,pick the grapes from the bunch1 mash thoroughly1 and let them stand twenty-four hours4 ,then strain and add three pounds of sugar to every gallon of juice4 ,leave in a cask six months1 and then bottle1 putting three raisins in each bottle4--,mrs4 ,r4 ,l4 ,grape ,wine4 ,press the grapes1 and when the juice settles1 add two pounds of white sugar to four quarts of juice4 ,let it stand twenty-four hours1 drain1 put in a cask2 do not stop tightly till the fermentation is over4--,mrs4 ,r4 ,a4 ,,catawba ,,grape ,,wine4 ,mash ripe grapes to a pulp1 and let them stand twenty-four hours4 ,then squeeze through a cloth1 and add two pounds of sugar to each gallon of pure juice4 ,put in a cask1 leave the bung out1 and put coarse muslin over the hole to admit the air4 ,let it stand six weeks1 or till fermentation ceases4 ,then close the mouth of the cask and let the wine stand several months1 after which it may be drawn off4--,mrs4 ,r4 ,d4 ,catawba ,grape ,wine4 ,to every gallon of grape juice add one quart of cold1 clear water1 and three pounds of ,a sugar4 ,pour into a runlet and let it remain uncorked fourteen days1 and then cork loosely4 ,add half a box gelatine to every ten gallons1 fourteen days after making it4 ,at the end of a month tighten the cork1 then let it remain undisturbed for six months1 after which it may be carefully racked1 bottled1 and sealed4--,mrs4 ,dr4 ,e4 ,,fox ,,grape ,,wine4 ,to every bushel of fox grapes add twenty-two quarts of water4 ,mash the fruit and let it stand twenty-four hours4 ,strain through a linen or fine sieve that will prevent the seed from getting through4 ,to every gallon of juice add two pounds of brown sugar4 ,fill the cask not quite full4 ,let it stand open fourteen days1 and then close the bung4--,mrs4 ,gen4 ,r4 ,e4 ,lee4 ,the above was copied from an autograph recipe of ,mrs4 ,lee's1 kindly furnished by her daughter4 ,,wild ,,black ,,grape ,,wine4 ,pick the grapes from the stem and cover with water4 ,mash and strain immediately4 ,add three pounds white sugar to one gallon juice4 ,garden grape wine is made in the same way4 ,if you prefer a red wine1 let the water stand on the grapes all night4 ,the light wine is the best1 however4 ,this wine has to be kept much longer than blackberry wine before it is fit for use4--,mrs4 ,m4 ,d4 ,,native ,,grape ,,wine4 ,pick all the perfect grapes from the bunches1 wash them and pack them down in a wooden or stone vessel4 ,pour over them boiling water--about one quart to every bushel of grapes4 ,tie a cloth over them and let them stand a week or ten days4 ,then strain it and add three pounds sugar to every gallon juice1 mixing it well4 ,put in demijohns and tie a cloth over the top4 ,let it stand six months1 and then cork it tightly4 ,the wine will be fit for use in nine months4--,mrs4 ,dr4 ,s4 ,,gooseberry ,,wine4 ,to every gallon of gooseberries add three pints of boiling water4 ,let it stand two days1 then mash and squeeze out the juice1 to every gallon of which add three pounds of sugar4 ,put it in a cask and draw off about the usual time of drawing off other wines4--,mrs4 ,r4 ,t4 ,h4 ,a4 ,,currant ,,wine4 ,put three pounds of brown sugar to every squeezed gallon of currants4 ,add a gallon of water1 or two1 if juice is scarce4 ,it is better to put it in an old wine-cask and let it stand a year before you draw it off4--,mrs4 ,gen4 ,r4 ,e4 ,lee4 ,copied from a recipe in her own handwriting4 ,currant ,wine4 ,mash the currants well and strain through a linen towel4 ,add a gallon of water to every gallon of juice4 ,allow three pounds sugar to every gallon of the mixture4 ,put in a cask and cork loosely till fermentation is over4 ,bottle in ,september4--,mrs4 ,dr4 ,s4 ,currant ,wine4 ,to one gallon well picked and washed currants1 add one gallon water4 ,let it stand twenty-four hours1 then strain through a flax linen cloth4 ,add to a gallon of juice and water three pounds brown sugar4 ,let it stand fourteen days in a clean1 open cask4--,mrs4 ,dr4 ,e4 ,,cherry ,,wine4 ,measure the berries and bruise them1 adding to every gallon one quart boiling water4 ,let it stand twenty-four hours1 stirring occasionally4 ,then strain off the liquor1 put in a jar1 adding two pounds sugar to every gallon4 ,stop tightly1 and let it stand till the next ,october1 when it will be fit for use without straining or boiling4 ,,strawberry ,,wine4 ,mash the berries and add to each gallon of fruit a half-gallon boiling water4 ,let it stand twenty-four hours1 then strain and add three pounds brown sugar to each gallon juice4 ,let it stand thirty-six hours1 skimming the impurities that rise to the top4 ,put in a cask1 reserving some to add as it escapes from the cask4 ,fill each morning4 ,cork and seal tightly after the fermentation is over4--,mrs4 ,e4 ,,orange ,,wine4 ,one gallon juice of sour oranges1 four gallons water1 twenty pounds sugar4 ,boil it and clarify with the whites of two eggs2 skim the liquid till the scum has disappeared4 ,pour into a vessel of suitable size1 taking the precaution to first strain it through flannel4 ,add three-quarters of a bottle of raw juice and let it ferment4 ,bottle in six months4 ,put less sugar if you prefer a wine less sweet4--,mrs4 ,n4 ,,cider ,,wine4 ,one gallon sweet cider1 three pounds sugar4 ,put in a cask and let it ferment4 ,keep the vessel full so that it will run over4 ,let it stand fifteen days4 ,put the corks in a little tighter every day4 ,let it stand three months1 then bottle and seal up4--,mrs4 ,e4 ,b4 ,,tomato ,,wine4 ,pick small1 ripe tomatoes off the stems1 put them in a clean bucket or tub1 mash well1 and strain through a linen rag 7a bushel will make five gallons of juice74 ,add from two and a half to three pounds brown sugar to each gallon4 ,put in a cask and let it ferment like raspberry wine4 ,if two gallons water be added to a bushel of tomatoes1 the wine will be as good4--,mrs4 ,a4 ,d4 ,,eggnog4 ,to each egg one tablespoonful of sugar1 one wine-glassful of milk1 one wine-glassful of liquor4 ,the sugar and yolks to be well beaten together1 and the whites 7well beaten7 added by degrees4 ,to twelve eggs1 put eight glassfuls of brandy and four of wine4 ,put the liquor in the yolks and sugar1 stirring slowly all the time2 then add the whites1 and lastly the milk4--,mrs4 ,f4 ,eggnog4 ,three dozen eggs1 three pounds of sugar1 half a gallon of brandy1 half a pint of ,french brandy1 half a gallon of milk4 ,beat the yolks and whites separately4 ,stir the sugar thoroughly into the yolks1 add the brandy slowly so as to cook the eggs1 then add the milk1 and lastly the whites1 with grated nutmeg1 reserving enough for top-dressing4 --,mrs4 ,p4 ,w4 ,eggnog4 ,take any number of eggs you wish1 beat the whites and yolks separately and as light as possible4 ,stir into the yolks1 while beating1 a tablespoonful of sugar to each egg4 ,then pour on the yolks and sugar a small wine-glassful of wine1 flavored with a little vanilla1 to each egg4 ,on that pour a wine-glassful of rich milk or cream to each egg4 ,beat the whites as if for cake1 then beat in enough sugar to make them smooth and stiff4 ,stir this into the eggnog for twenty minutes1 and grate nutmeg on the top4--,mrs4 ,r4 ,c4 ,,apple ,,toddy4 ,half a gallon of apple brandy1 half a pint of ,french brandy1 half a pint of peach brandy1 half a pint of ,madeira wine1 six apples1 baked without peeling1 one pound of sugar1 with enough hot water to dissolve it2 spice1 if you like4 ,this toddy1 bottled after straining1 will keep for years1 and improve with age4--,mrs4 ,c4 ,c4 ,mc,p4 ,apple ,toddy4 ,one gallon of apple brandy or whiskey1 one and a half gallon of hot water1 well sweetened1 one dozen large apples1 well roasted1 two grated nutmegs1 one gill of allspice1 one gill of cloves1 a pinch of mace4 ,season with half a pint of good rum4 ,let it stand three or four days before using4--,col4 ,s4 ,,rum ,,punch4 ,make a rich1 sweet lemonade1 add rum and brandy to taste1 only dashing with brandy4 ,it must be sweet and strong4--,mrs4 ,d4 ,r4 ,,regent ,,punch4 ,one pint of strong black tea 7in which put the rind of four lemons cut very thin74 ,two pounds of sugar1 juice of six lemons1 juice of six oranges1 one pint of ,french brandy1 one pint of rum1 two quarts of champagne4 ,serve in a bowl1 with plenty of ice4--,mrs4 ,c4 ,c4 ,mc,p4 ,,tea ,,punch4 ,three cups of strong green tea 7in which put the rind of six lemons1 pared very thin71 one and one-half pound of sugar1 juice of six lemons4 ,stir together a few minutes1 then strain1 and lastly add one quart of good rum4 ,fill the glasses with crushed ice when used4 ,it will keep any length of time bottled4 ,fine for hot weather4--,mrs4 ,a4 ,b4 ,,roman ,,punch4 ,grate the rind of four lemons and two oranges upon two pounds of sugar4 ,squeeze the juice of these1 and let it stand several hours4 ,strain them through a sieve4 ,add one quart of champagne and the whites of three eggs1 beaten very light4 ,freeze1 and serve in hock glasses4--,mrs4 ,c4 ,c4 ,mc,p4 ,roman ,punch4 ,to make a gallon4 ,one and a half pint of lemon juice1 rinds of two lemons grated on sugar1 one pint of rum1 half a pint of brandy1 two quarts of water1 three pounds of loaf sugar4 ,a pint-bottle of champagne is a great improvement4 ,mix all together1 and freeze4--,mrs4 ,b4 ,c4 ,c4 ,,blackberry ,,cordial4 ,two quarts blackberry juice1 one pound loaf sugar1 four grated nutmegs1 one-quarter ounce ground cloves1 one-quarter ounce ground allspice1 one-quarter ounce ground cinnamon4 ,simmer all together1 for thirty minutes1 in a stewpan closely covered1 to prevent evaporation4 ,strain through a cloth when cold and add a pint of the best ,french brandy4 ,soothing and efficacious in the summer complaints of children4 ,dose1 one teaspoonful poured on a little pounded ice1 once or several times a day1 as the case may require4 ,whortleberry cordial may be made by the same recipe4 ,good old whiskey may be used for either1 in the absence of brandy4--,mrs4 ,gen4 ,s4 ,blackberry ,cordial4 ,half a bushel of berries1 well mashed1 one-quarter pound of allspice 7pulverized71 two ounces cloves 7pulverized74 ,mix and boil slowly till done4 ,then strain through homespun or flannel1 and add one pound white sugar to each pint of juice4 ,boil again1 and1 when cool1 add half a gallon best brandy4 ,good for diarrhoea or dysentery4 ,dose1 one teaspoonful or more according to age4-,mrs4 ,s4 ,b4 ,,dewberry ,,cordial4 ,to one quart juice put one pound loaf sugar and boil these together fifteen minutes4 ,when cool1 add one gill brandy1 one tablespoonful mace1 cloves1 and allspice powdered4 ,bottle and cork tightly4--,mrs4 ,a4 ,d4 ,dewberry ,cordial4 ,two quarts strained juice1 one pound loaf sugar1 four grated nutmegs1 one-half ounce pulverized cinnamon1 one-quarter ounce pulverized cloves1 one-quarter ounce pulverized allspice4 ,simmer all together for thirty minutes1 in a saucepan tightly covered to prevent evaporation4 ,then strain through a cloth1 and1 when cold1 add one pint best ,french brandy4 ,bottle and cork tightly4--,mrs4 ,d4 ,r4 ,,strawberry ,,cordial4 ,one gallon apple brandy1 four quarts strawberries4 ,after standing twenty-four hours1 press them through a cotton bag1 and add four quarts more of berries4 ,after twenty-four hours more1 repeat this process4 ,to every quart of the cordial add one pound of sugar1 or sweeten it with a syrup made as follows3 two pounds sugar1 one pint water1 white of one egg whipped a little--all boiled together4 ,when cold1 add one pint syrup to one quart cordial4--,mrs4 ,c4 ,f4 ,c4 ,,cherry ,,cordial4 ,extract the juice from ripe ,morella cherries as you would from berries4 ,strain through a cloth1 sweeten to your taste1 and when perfectly clear1 boil it4 ,put a gill of brandy in each bottle1 cork and seal tightly4 ,will keep all the summer in a cool place4 ,delicious with iced water4 ,,cherry ,,cordial ,,or ,,cherry ,,brandy4 ,take three pounds ,morella cherries4 ,stone half and prick the rest4 ,throw into a jar1 adding the kernels of half slightly bruised4 ,add one pound white sugar4 ,cover with brandy1 and let it stand a month4--,mrs4 ,e4 ,,mint ,,cordial4 ,pick the mint early in the morning while the dew is on it4 ,do not bruise it4 ,pour some water over it1 and then drain it off4 ,put two handfuls in a pitcher with a quart of ,french brandy4 ,cover and let it stand till next day4 ,take out the mint carefully1 and put in as much more1 which take out next day4 ,add fresh mint a third time1 taking it out after twenty-four hours4 ,then add three quarts water and one pound loaf sugar to the brandy4 ,mix well1 and1 when clear1 bottle4--,mrs4 ,dr4 ,j4 ,,strawberry ,,acid4 ,put twelve pounds fruit in a pan4 ,cover it with two quarts water1 having previously acidulated the water with five ounces tartaric acid4 ,let it remain forty-eight hours4 ,then strain1 taking care not to bruise the fruit4 ,to each pint of juice add one pound and a half powdered sugar4 ,stir till dissolved1 and leave a few days4 ,then bottle and cork lightly4 ,if a slight fermentation takes place1 leave the corks out for a few days4 ,the whole process to be cold4 ,when put away1 the bottles must be kept erect4--,mrs4 ,col4 ,r4 ,,royal ,,strawberry ,,acid4 ,dissolve two ounces citric acid in one quart spring water1 which pour over three pounds ripe strawberries4 ,after standing twenty-four hours1 drain the liquor off1 and pour it over three pounds more of strawberries4 ,let it stand twenty-four hours more1 and again drain the liquor off4 ,add to the liquor its own weight of sugar4 ,boil three or four minutes1 put in cool bottles1 cork lightly for three days1 then cork tightly and seal4--,mrs4 ,g4 ,,strawberry ,,vinegar4 ,four pounds strawberries1 three quarts vinegar4 ,put fresh1 ripe berries in a jar1 adding to each pound a pint and a half of fine1 pale white-wine vinegar4 ,tie a thick paper over them and let them remain three or four days4 ,then drain off the vinegar1 and pour it over four pounds fresh fruit4 ,after three days drain it again1 and add it a third time to fresh fruit4 ,after draining the last time1 add one pound refined sugar to each pint of vinegar4 ,when nearly dissolved1 stir the syrup over a fire till it has dissolved 7five minutes74 ,skim it1 pour it in a pitcher1 cover it till next day4 ,then bottle it1 and cork it loosely for the first few days4 ,use a few spoonfuls to a glass of water4--,mrs4 ,e4 ,p4 ,g4 ,,raspberry ,,vinegar4 ,put a quart red raspberries in a bowl4 ,pour over them a quart strong apple vinegar4 ,after standing twenty-four hours1 strain through a bag1 and add the liquid to a quart of fresh berries4 ,after twenty-four hours more1 strain again1 and add the liquid to a third quart of berries4 ,after straining the last time1 sweeten liberally with pounded loaf sugar1 refine and bottle4 ,blackberry vinegar may be made by the same recipe4--,mrs4 ,c4 ,n4 ,raspberry ,vinegar4 ,put two quarts ripe1 fresh gathered berries in a stone or china vessel1 and pour over them a quart of vinegar4 ,after standing twenty-four hours1 strain through a sieve4 ,pour the liquid over two quarts fresh berries1 which strain after twenty-four hours4 ,allow one pound loaf sugar to each pint of juice4 ,break up the sugar and let it melt in the liquid4 ,put the whole in a stone jar1 cover closely1 and set in a kettle of boiling water1 which must be kept boiling briskly an hour4 ,take off the scum1 and1 when cold1 bottle4--,miss ,n4 ,l4 ,,raspberry ,,acid4 ,dissolve five ounces tartaric acid in two quarts water1 and pour it over twelve pounds berries4 ,let it stand twenty-four hours1 and then strain without bruising the fruit4 ,to each pint clear juice add one pound and a half dissolved sugar1 and leave a few days4 ,if a slight fermentation takes place1 delay corking a few days4 ,then cork and seal4--,mrs4 ,g4 ,,lemon ,,vinegar4 ,fill a bottle nearly full of strong cider vinegar4 ,put in it the rind of two or three lemons1 peeled very thin4 ,in a week or two it will be ready for use1 and will not only make a nice beverage 7very much like lemonade71 but will answer for seasoning4--,mrs4 ,m4 ,c4 ,c4 ,,lemon ,,or ,,orange ,,syrup4 ,put one pound and a half white sugar to each pint of juice4 ,add some peel1 and boil ten minutes1 then strain and cork4 ,it makes a fine beverage1 and is useful for flavoring pies and puddings4 ,the juice of any acid fruit may be made into a syrup by the above recipe4 ,,orgeat4 ,make a syrup of one pound sugar to one pint water4 ,put it aside till cold4 ,to five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds4--,mrs4 ,i4 ,h4 ,,summer ,,beer4 ,twelve quarts water1 one quart molasses1 one quart strong hop-tea1 one-half pint yeast4 ,mix well and allow to settle4 ,strain through a coarse cloth1 and bottle4 ,it will be good in twenty-four hours4--,mrs4 ,e4 ,w4 ,,cream ,,beer4 ,two ounces tartaric acid1 two pounds white sugar1 three pints water1 juice of one lemon4 ,boil all together4 ,when nearly cold1 add whites of three eggs1 well beaten1 with one-half cupful flour1 and one-half ounce essence wintergreen4 ,bottle and keep in a cool place4 ,take two tablespoonfuls of this mixture for a tumbler of water1 in which put one-quarter teaspoonful soda4--,mrs4 ,e4 ,,lemon ,,beer4 ,cut two large lemons in slices and put them in a jar4 ,add one pound white sugar and one gallon boiling water4 ,let it stand till cool2 then add one-quarter cupful yeast4 ,let it stand till it ferments4 ,bottle in the evening in stone jugs and cork tightly4--,mrs4 ,g4 ,w4 ,p4 ,,ginger ,,beer4 ,one and a half ounce best ground ,jamaica ginger1 one and a half ounce cream of tartar1 one pound brown sugar1 two sliced lemons1 four quarts boiling water1 one-half pint yeast4 ,let it ferment twenty-four hours4 ,in two weeks it will be ready for use4--,mrs4 ,g4 ,w4 ,p4 ,,small ,,beer4 ,fifteen gallons water1 one gallon bran1 one and a half gallon molasses1 one quart corn or oats1 one-quarter pound hops4 ,let it boil up once2 take it off and sweeten with the aforementioned molasses4 ,put it in a tub to cool4 ,when a little more than milk warm1 add one and a half pint yeast4 ,cover it with a blanket till next morning1 and then bottle4--,mrs4 ,m4 ,p4 ,,mulled ,,cider4 ,to one quart cider take three eggs4 ,beat them light and add sugar according to the acidity of the cider4 ,when light1 pour the boiling cider on1 stirring briskly4 ,put back on the fire and stir till it fairly boils4 ,then pour off4--,mr4 ,r4 ,h4 ,m4 ,,crab ,,cider4 ,to a thirty-gallon cask put one bushel clean picked grapes4 ,fill up with sweet cider1 just from the press--crab preferred4 ,draw off in ,march1 and it is fit for use4 ,add brandy1 as much as you think best4--,mrs4 ,a4 ,d4 ,,the ,,sick-,,room--,,diet ,,and ,,remedies ,,for ,,the ,,sick4 ,first of all1 let me say that after a reliable physician has been called in1 his directions should be strictly followed1 and his instructions should be the law in the sick-room4 ,have everything in readiness for his admission immediately after his arrival1 as his time is valuable and it occasions him both annoyance and loss of time to be kept waiting outside of the sick-room1 after reaching the house of the patient4 ,pure air is of vital importance in the sick-room4 ,many persons exclude fresh air for fear of dampness1 but even damp air is better than impure4 ,even in cold weather1 there should be a free circulation of air4 ,if there are no ventilators1 let the air circulate from the tops of the windows1 rather than admit it by opening the door1 which is apt to produce a draft4 ,meantime keep up a good fire2 if practicable1 let it be a wood fire1 but if this be not attainable1 have an open grate1 with a coal fire4 ,the sight of a bright blaze is calculated to cheer the patient1 while the sight of a dark1 close stove is depressing4 ,by no means allow a sick person to be in a room warmed by a flue or register4 ,the old idea of darkening the sick-room is exploded4 ,it should be darkened only when the patient wishes to sleep4 ,if the eyes are weak1 admit the sunshine from a quarter where it will not fall upon them4 ,the modern science of physics has come to recognize sunshine as one of the most powerful of remedial agencies1 and cases are not rare in which invalids have been restored to health by using sun-baths1 and otherwise freely enjoying the sunshine4 ,it is best to have no odors in the sick-room unless it be bay rum1 ,german cologne1 or something else especially fancied by the sick person4 ,where there is any unpleasant exhalation1 it is far better to let it escape by properly ventilating the room1 than to try to overcome it by the aid of perfumery4 ,in fevers1 where there are offensive exhalations from the body1 sponging with tepid water will help to remove the odor1 and will also prove soothing to the patient4 ,in winter1 expose but a small portion of the body at a time1 in sponging4 ,then rub gently with the hand or a coarse towel1 and there will be no danger of the patient's taking cold1 even in winter4 ,be careful to keep warm1 soft flannels on the sick person in winter4 ,in summer1 do not keep a pile of bedclothes on the patient1 even though chilly4 ,it is better to keep up the circulation by other means1 such as rubbing or stimulants4 ,scrupulous neatness should be observed about the bed-linen 7as well as the other appointments of the sick-room74 ,never use bed-quilts or comforts2 they are not only heavy1 but retain the exhalations from the body4 ,use soft1 fleecy blankets instead4 ,the nurse should watch her opportunity of having the bedclothes taken into the fresh air and shaken1 and the bed made up1 when the patient has been lifted up and set in an easy-chair near the fire4 ,the arrangements about the bed should be quickly made1 so that the patient may be able to lie down again as soon as fatigued4 ,let such sweeping and dusting as are necessary be also done with dispatch1 using a dust-pan to receive the dust from the carpet4 ,avoid clouds of dust from the carpet1 and of ashes from the fireplace4 ,the nurse has a very important part to play1 as physicians say that nursing is of equal importance as medical attendance4 ,the nurse should be careful not to wear a dress that rustles1 nor shoes that creak1 and if the patient has any fancy1 or any aversion connected with colors1 she should regard it in her dress4 ,indeed1 the patient should be indulged in every fancy that is not hurtful4 ,the nurse should be prompt in every arrangement4 ,where blisters or poultices are to be used1 she should not wait till the last moment to prepare them1 but should do so before uncovering the patient to apply them1 or even broaching the subject4 ,if anything painful or distasteful has to be undergone by the patient1 it should not be discussed beforehand with or before the patient2 but when all is in readiness1 with cheerful and soothing words1 let it be done4 ,the patient should never be kept waiting for food1 medicine1 bath1 or any other requisite4 ,every arrangement should be made beforehand to supply his or her needs in good time4 ,crushed ice and other needful things should be kept always at hand1 so the patient may have them at any moment without delay4 ,especially on the approach of night1 try to provide everything needed during the night1 such as ice1 mustard1 hot water1 kindling wood1 a large piece of soapstone for the feet1 as this is more cleanly and retains heat better than other things used for the purpose4 ,other things1 such as the nature of the sickness may call for1 should be thought of and provided before nightfall4 ,as the sick are very fastidious1 all food for them must be prepared in the most delicate manner4 ,do not bring the same article of food several times consecutively1 but vary it from time to time4 ,do not let a sick person have any article of food forbidden by a physician1 as there are many reasons known to them only1 why dishes fancied by the sick should be injurious4 ,avoid whispering1 as this excites nervousness and apprehension on the part of the sick4 ,do not ask in a mournful tone of voice how the patient is4 ,indeed1 it is best to ask the sick as few questions as possible4 ,it is far better to watch their symptoms for yourself than to question them4 ,examine for yourself if their feet are warm1 and endeavor to discover their condition and their wants1 as far as possible1 without questions4 ,in a case of illness1 many well-meaning persons crowd to see the patient2 do not admit them into the sick-room1 as it is both exciting and fatiguing to an ill person to see company1 and1 when in a critical condition1 the balance might be disastrously turned by the injudicious admission of visitors4 ,both mind and body must be kept quiet to give the patient a chance for recovery4 ,when well enough to listen to conversation1 the patient should hear none but what is cheerful and entertaining1 never any of an argumentative or otherwise unpleasant nature4 ,do not allow the patient to read1 as it is too great a tax on the sight and brain before convalescence4 ,suitable books1 in large print1 are a great resource to the patient when arrived at this stage1 but should be read only in moderation4 ,driving out is a delightful recreation for convalescents1 and they should be indulged in it as soon as the physician pronounces it safe4 ,in winter1 they should be carried driving about noon1 so as to enjoy the sunshine at its warmest4 ,in summer1 the cool of the morning or evening is the best time to drive them out2 but if the latter time be chosen1 be careful to return immediately after sundown4 ,make arrangements for the patient on returning to find the room thoroughly cleaned1 aired1 and adorned with fresh flowers 7always so cheering in a sick-room71 and let the bed be nicely made up and turned down4 ,it is well to have some little refreshment awaiting after the drive--a little cream or milk toddy1 a cup of tea or coffee1 or1 if the weather be hot1 some cooling draught perhaps would be more acceptable4 ,it is well to keep the convalescent cheered1 by projecting each day some new and pleasant little plan for the morrow4 ,,arrowroot4 ,break an egg4 ,separate the yolk and white4 ,whip each to a stiff froth4 ,add a tablespoonful of arrowroot and a little water to the yolk4 ,rub till smooth and free from lumps4 ,pour slowly into half a pint of boiling water1 stirring all the time4 ,let it simmer till jelly-like4 ,sweeten to the taste and add a tablespoonful of ,french brandy4 ,stir in the frothed white and take hot in winter4 ,in summer1 set first on ice1 then stir in the beaten white4 ,milk may be used instead of water4--,mrs4 ,s4 ,t4 ,arrowroot4 ,mix one tablespoonful arrowroot with enough cold water to make a paste1 free from lumps4 ,pour this slowly into half a pint boiling milk and let it simmer till it becomes thick and jelly-like4 ,sweeten to the taste and add a little nutmeg or cinnamon4--,mrs4 ,r4 ,c4 ,m4 ,w4 ,,seamoss ,,farina4 ,one tablespoonful in one quart hot water makes jelly2 one tablespoonful in one quart milk makes blanc-mange4 ,stir fifteen minutes1 and1 while simmering1 flavor with vanilla or lemon4 ,suitable for sick persons4--,m4 ,l4 ,g4 ,,racahaut4 ,one pound rice flour1 one pound chocolate1 grated fine1 two tablespoonfuls arrowroot4 ,from a half-pound to a pound of sugar4 ,mix well together and put in a close jar4 ,to one quart milk1 rub in four dessertspoonfuls of the above mixture4 ,give it a boil up and season with vanilla4--,mrs4 ,j4 ,h4 ,t4 ,,cracked ,,wheat4 ,soak the wheat in cold water all night4 ,pour off this water in the morning4 ,pour boiling water then over the wheat and boil it about half an hour1 adding salt and butter4 ,eat with cream4--,mrs4 ,a4 ,m4 ,,breakfast ,,for ,,an ,,invalid4 ,bread twelve hours old1 an egg and black tea4--,mrs4 ,a4 ,,food ,,for ,a ,,sick ,,infant4 ,gelatine two inches square1 milk half a pint1 water half a pint1 cream one-half to one gill1 arrowroot a teaspoonful4 ,sweeten to the taste4--,mrs4 ,j4 ,d4 ,,wine ,,whey4 ,put half pint milk over the fire1 and1 as soon as it begins to boil1 pour slowly into it a wine-glass of sherry wine1 mixed with a teaspoonful white sugar4 ,grate into it a little nutmeg1 and as soon as it comes to a boil again1 take it off the fire4 ,when cool1 strain for use4--,mrs4 ,r4 ,c4 ,m4 ,w4 ,,milk ,,punch4 ,pour two tablespoonfuls good brandy into six tablespoonfuls milk4 ,add two teaspoonfuls ground loaf sugar and a little grated nutmeg4 ,an adult may take a tablespoonful of this every two or three hours1 but children must take less4--,mrs4 ,r4 ,c4 ,m4 ,w4 ,,beef ,,essence4 ,cut one pound beef in small bits1 sprinkle with a very little salt1 tie up in a close stone jar1 and set in boiling water4 ,boil it hard an hour or more1 then strain it4 ,chicken may be prepared the same way4 ,nice for the sick4--,mrs4 ,col4 ,w4 ,,beef-,,tea4 ,take half a pound fresh beef for every pint of beef-tea required4 ,carefully remove all fat1 sinew1 veins1 and bone from the beef4 ,cut it in pieces under an inch square and let it soak twelve hours in one-third of the water required to be made into tea4 ,then take it out and let it simmer three hours in the remaining two-thirds of the water1 the quantity lost by evaporation being replaced from time to time4 ,the boiling liquor is then to be poured on the cold liquor in which the meat was soaked4 ,the solid meat is to be dried1 pounded in a mortar1 and minced so as to cut up all strings in it1 and mixed with the liquid4 ,when the beef-tea is made daily1 it is convenient to use one day's boiled meat for the next day's tea1 as thus it has time to dry and is more easily pounded4 ,avoid having it sticky and too much jellied1 when cold4 ,,essence ,,of ,,chicken4 ,in a case of extreme sickness1 when it is important that what little nourishment the patient can take should be highly condensed1 the following is an excellent mode for concentrating1 in a small compass1 all the nutritive properties of a chicken4 ,after picking the chicken1 sprinkle a little salt over it and cut it in pieces1 as if for frying4 ,put the pieces in a small glass jar 7or wide-mouthed bottle71 stop it tightly1 and put it in a pot of cold water1 gradually heating the latter till it boils4 ,let the jar of chicken remain in the water till the juices are well extracted1 then pour them off for the patient4--,mrs4 ,m4 ,c4 ,c4 ,,chicken ,,jelly4 ,take a large chicken1 cut the flesh from its bones1 break the bones1 soak an hour in weak salt and water to extract the blood4 ,put on in a stewpan with three pints of cold water4 ,simmer till reduced to less than half its original quantity4 ,sprinkle a little salt on it1 and strain in a bowl4 ,keep on ice4--,mrs4 ,s4 ,t4 ,a ,,nourishing ,,way ,,to ,,prepare ,,chicken1 ,,squirrel1 ,,or ,,beef ,,for ,,the ,,sick4 ,put in a clean1 glazed jar or inner saucepan4 ,set this in another vessel of boiling water4 ,cover closely1 and keep boiling for hours4 ,season the juice thus extracted with a little salt1 stir in a teaspoonful of fresh milk1 and give to the patient4--,mrs4 ,t4 ,,panada4 ,lay six nice crackers in a bowl4 ,sprinkle over them powdered sugar and a pinch of salt1 adding a very small piece of fresh butter4 ,pour boiling water over the crackers1 and let them remain near the fire half an hour4 ,then add a teaspoonful of good ,french brandy1 or a tablespoonful of ,madeira wine1 and a little grated nutmeg4--,mrs4 ,t4 ,,dry ,,toast4 ,slice thin1 some nice1 white bread1 perfectly sweet4 ,toast a light brown1 and butter with fresh butter4--,mrs4 ,s4 ,t4 ,,scalded ,,toast4 ,prepare and toast the bread as above directed4 ,then lay in a covered dish and pour boiling water over it4 ,turn to one side1 and drain out the water4 ,then put fresh butter on each slice1 with a small pinch of salt4 ,serve in a covered dish4--,mrs4 ,s4 ,t4 ,,milk ,,toast4 ,slice the bread thin1 toast a light brown1 butter each side1 and sprinkle with a little salt4 ,put in a covered dish1 and pour over it boiling milk4--,mrs4 ,s4 ,t4 ,,carolina ,,small ,,hominy4 ,wash and pick4 ,drain1 and soak an hour in cold water4 ,drain again1 and put in a saucepan1 with one pint boiling water to one pint hominy4 ,boil till dry like rice4 ,eat with cream1 butter and salt1 or with sugar1 butter and nutmeg4--,mrs4 ,s4 ,t4 ,,dishes ,,suitable ,,for ,,the ,,sick ,may be found in various parts of this work1 such as rice pudding1 baked custard1 and various preparations of tapioca1 sago1 and arrowroot4 ,grapes are valuable in fever1 and also good for chronic sore-throat4--,mrs4 ,s4 ,t4 ,,thieves' ,,vinegar4 ,a handful of sage and the same of mint1 tansy1 rue1 rosemary1 lavender1 and thyme2 one ounce of camphor4 ,put in a gallon demijohn1 and fill with good vinegar4 ,set in the sun two weeks with a piece of leather over the mouth1 then stop tightly4--,mrs4 ,d4 ,r4 ,,aromatic ,,vinegar4 ,acetic acid 7concentrated71 eight ounces2 oil of lavender 7,eng471 two drachms2 oil of rosemary1 one drachm2 oil of cloves1 one drachm2 gum camphor1 one ounce4 ,dissolve the camphor 7bruised7 in the acid1 then add perfumes4 ,after standing a few days1 with occasional shaking1 strain1 and it is ready for use4--,dr4 ,e4 ,a4 ,c4 ,,soda ,,mint4 ,bicarb4 soda 7,eng471 one drachm2 pure water1 three ounces2 spearmint water1 four ounces2 glycerine1 one ounce2 ar4 spts4 ammonia1 thirty-two drops4 ,mix and filter4 ,dose1 from twenty drops to a tablespoonful1 according to age4--,dr4 ,e4 ,a4 ,c4 ,,lime-,,water4 ,this is easily prepared1 and a bottle should always be kept ready for use4 ,it is an antidote to many poisons and a valuable remedy in a sick-room4 ,put some pieces of unslacked lime in a bottle1 fill up with cold water1 keep it corked and in a cool1 dark place4 ,it does not matter about the quantity of lime1 as the water will not dissolve more than a certain quantity4 ,it is ready for use in a few minutes1 and the clear lime-water can be poured off as needed4 ,when all the water is used1 fill up again1 which may be done several times before it is necessary to use fresh lime4--,mrs4 ,t4 ,,tarrant',s ,,effervescent ,,seltzer ,,aperient4 ,is an invaluable remedy for sick headache1 nausea1 constipation1 and many of the attendant evils of dyspepsia4 ,directions accompany each bottle4 ,colic and other violent pains of the stomach are sometimes instantly relieved by adding to the dose of ,seltzer ,aperient a teaspoonful of ,brown's ,jamaica ,ginger4 ,,brown',s ,,jamaica ,,ginger4 ,is not only an invaluable remedy1 but a refreshing and delightful drink may be made from it in summer1 when iced lemonade would be unsafe and iced juleps1 etc41 would be too heating for one suffering from over-fatigue4 ,fill a goblet with crushed ice1 add two teaspoonfuls of powdered sugar and one of ,jamaica ginger4 ,fill up with water1 stir and drink4--,mrs4 ,s4 ,t4 ,,mustard4 ,it is not safe to pass a day without mustard in the house1 so valuable are its medicinal properties4 ,when a large plaster is wanted1 put into a plate or bowl two tablespoonfuls ground mustard4 ,wet it with cold water and stir with a spoon or knife till a smooth paste4 ,lay on an inverted tea-board a piece of newspaper twice the size of the plaster wanted4 ,on one-half spread evenly and thinly the mustard4 ,fold over the other half and fold over the edges as if to hem a piece of cloth1 to prevent the mustard from getting on the skin or clothing4 ,in winter1 warm slightly before applying4 ,keep it on an adult fifteen minutes2 on a child1 half that time4 ,in this way1 painful blisters will always be avoided4 ,if the pain is in the chest or stomach1 place the same plaster on the back just opposite1 and let it remain on twenty minutes the second time4 ,colman's mustard is considered the best by many persons4 ,,mustard ,,leaves ,,or ,,plasters4 ,it is well in travelling to carry a package of these plasters1 in case of sudden sickness4 ,it is important also to keep them at home1 as sometimes they are needed suddenly in the night1 and even one moment gained is important in great emergencies4 ,those manufactured by ,seabury ,johnson1 ,n4 ,y41 are considered excellent and superior to the foreign article4 ,,compound ,,syrup ,,of ,,horehound ,,and ,,tar4 ,is excellent for coughs1 colds1 bronchitis1 and diseases of the chest4 ,manufactured by ,faulkner ,craighill1 ,lynchburg1 ,va4 ,,for ,,sore-,,throat4 ,carbolic acid crystals1 pure1 half a drachm2 tincture kino1 one drachm2 chlorate potash1 two drachms2 simple syrup1 half an ounce4 ,water sufficient to make an eight-ounce mixture4 ,gargle the throat every few hours4--,dr4 ,t4 ,l4 ,w4 ,for ,sore-,throat4 ,rub the throat well with camphorated oil1 and gargle frequently with a strong solution chlorate of potash4--,mrs4 ,s4 ,t4 ,for ,sore-,throat4 ,carbolic acid1 fifteen grains2 chlorate potash1 thirty grains2 rose-water1 one and a half ounces2 glycerine1 one-half ounce4 ,use as a gargle1 three or four times daily4--,mr4 ,e4 ,c4 ,a ,,cure ,,for ,,epilepsy 7one ,i have known to succeed in many cases74 ,procure the fresh root of a white peony4 ,scrape and cut in pieces an inch square4 ,eat one three times a day1 never taking any food after four ,p4,m4 ,use a month1 stop two weeks and begin again4 ,the best way to keep the root is to string it on a cord4 ,the red peony will do1 if you cannot get the white4--,mrs4 ,r4 ,c4 ,,cure ,,for ,,cramp4 ,wet a cloth in spirits turpentine and lay it over the place where the pain is felt4 ,if the pain moves1 move the cloth4 ,take five drops spirits turpentine at a time on white sugar till relieved4--,mrs4 ,r4 ,,for ,,cramp-,,colic1 ,,or ,,pain ,,resulting ,,from ,,disordered ,,bowels4 ,one teaspoonful paregoric1 one teaspoonful ,jamaica ginger1 one teaspoonful spirits camphor1 one-half teaspoonful carbonate soda1 two tablespoonfuls water1 two tablespoonfuls whiskey4 ,this is for one dose4 ,if it does not relieve in an hour1 repeat4--,dr4 ,j4 ,t4 ,w4 ,,for ,,chilblains4 ,take common furniture glue from the pot1 spread it on a linen rag or piece of brown paper1 and apply hot to the chilblain1 letting it remain till the glue wears off4 ,,for ,,fresh ,,cuts4 ,varnish them with common furniture varnish4 ,this remedy has been known to prove very efficacious4--,mr4 ,w4 ,,the ,,ocean ,,salt4 ,is now much used by those who cannot go to the seaside4 ,seventy-five cents for half a bushel4 ,dissolve a large handful in a pitcher of water4 ,use a sponge to rub the flesh4--,mrs4 ,a4 ,,breast ,,salve4 ,linseed oil 7raw71 four ounces2 mutton tallow1 four ounces2 yellow wax1 two ounces2 ,burgundy pitch1 one ounce2 ,venice turpentine1 one ounce2 oil lavender1 one-half ounce2 rosin1 one-half ounce4 ,melt together and strain through flannel4 ,spread lightly on a soft linen rag1 apply to the breast1 and the relief is almost instantaneous4--,dr4 ,e4 ,a4 ,c4 ,,an ,,excellent ,,wash ,,for ,,inflamed ,,eyes4 ,sulph4 zinc1 two grains2 wine of opium1 ten drops2 distilled water1 one ounce4 ,mix4 ,drop two or three drops in the outer corner of the eye several times a day4--,dr4 ,e4 ,a4 ,c4 ,,eye-,,water ,,for ,,weak ,,eyes4 ,one teaspoonful laudanum1 two teaspoonfuls ,madeira wine1 twelve teaspoonfuls rose-water4--,mrs4 ,e4 ,i4 ,,for ,,earache4 ,equal parts of laudanum and tincture of arnica4 ,mix1 saturate a piece of wool in the mixture1 and insert in the ear4--,dr4 ,e4 ,a4 ,c4 ,,toothache ,,drops4 7,sure cure47 ,morphia1 six grains2 half on ounce each of tincture aconite root1 chloroform1 laudanum1 creosote1 oil cloves1 cajuput4 ,add as much gum camphor as the chloroform will dissolve4 ,saturate with the above mixture a piece of wool and put it in the hollow tooth1 being certain that the cavity is cleaned out4--,dr4 ,e4 ,a4 ,c4 ,,preventive ,,of ,,scarlet ,,fever4 ,extract belladonna 7pure71 three grains2 cinnamon-water1 one drachm2 distilled water1 seven drachms4 ,mix1 label poison1 and give the child for a dose as many drops as the years of his age4--,dr4 ,e4 ,a4 ,c4 ,,for ,,preventing ,,scarlet ,,fever4 ,extract belladonna1 six grains2 cinnamon-water1 one drachm2 white sugar1 two drachms2 alcohol1 two drachms2 pure water1 thirteen drachms4 ,mix thoroughly and label belladonna1 poison4 ,dose1 one drop for each year of the child's age1 repeated twice a day4--,dr4 ,e4 ,a4 ,c4 ,,to ,,relieve ,,prickly ,,heat4 ,sulphate of copper1 grains ten2 pure water1 f4 ounce i4 ,mix sol4 ,apply with camel-hair brush daily or oftener4--,dr4 ,e4 ,a4 ,c4 ,,for ,,snake ,,bites4 ,apply ammonia or hartshorn immediately to the bite1 and swallow ten drops1 dissolved in a wine-glass of water4 ,said to be a certain remedy4--,mrs4 ,t4 ,,remedy ,,for ,,chicken ,,cholera4 ,dip a small feather or brush into tincture of iodine1 hold the chicken's mouth open1 and mop the inside of the throat thoroughly with the iodine4 ,this treatment has proved successful whenever tried4--,mrs4 ,n4 ,g4 ,,mashed ,,finger4 ,bind up with old linen and keep constantly wet with cold water4 ,if there is much pain1 add laudanum or tincture of arnica4 ,if discoloration and swelling remain1 after the pain subsides1 use stimulating liniment to encourage a flow of pure blood and the washing away of the injured blood4 ,,burns ,,and ,,scalds4 ,if the burn or scald is serious1 send immediately for a physician4 ,in the meantime1 cover with wet linen cloths1 pouring on more water without removing them1 till the pain is alleviated1 when pure hog's lard may be applied1 which is one of the best and most easily procured dressings4 ,if the scald or burn is trifling1 this is all that is needed4 ,lather of soap from the shaving-cup applied by the brush often produces relief4 ,white of egg applied in the same way is a simple and useful dressing4 ,never tamper with a bad burn4 ,this requires the skilful treatment of a physician4 ,if the shock is great1 and there is no reaction1 administer frequently aromatic spirits of ammonia or a little brandy and water till the patient rallies4 ,,liniment ,,for ,,recent ,,burns ,,and ,,scalds4 ,take equal parts of lime-water1 linseed-oil1 and laudanum4 ,mix and apply on a soft linen rag4 ,some add about one-quarter quantity commercial sol4 carbolic acid4--,dr4 ,e4 ,a4 ,c4 ,,compound ,,chalk ,,mixture ,,for ,,infants ,,and ,,young ,,children4 ,prepared chalk1 powdered white sugar1 gum arabic1 two drachms each4 ,tincture kino1 paregoric1 each six drachms4 ,lime-water1 one ounce2 peppermint water1 sufficient for four ounces4 ,mix thoroughly and shake well before administering4 ,dose1 from half to a teaspoonful1 according to age and urgency of the case4--,dr4 ,e4 ,a4 ,c4 ,a ,,simple ,,remedy ,,for ,,dysentery4 ,black or green tea steeped in boiling water and sweetened with loaf sugar4--,mrs4 ,r4 ,c4 ,m4 ,w4 ,,for ,,diarrhoea4 ,take equal parts of laudanum1 tincture capsicum1 tincture camphor1 and aromatic syrup rhubarb4 ,mix4 ,dose1 from half to a teaspoonful1 in water1 when needed4--,dr4 ,e4 ,a4 ,c4 ,,chill ,,pills4 ,sulph4 quinine1 two drachms2 arsenious acid1 one grain2 strychnia1 one grain2 ,prussian blue1 twenty grains2 powdered capsicum1 one drachm4 ,mix1 and make sixty pills4 ,take one pill three times a day4--,dr4 ,e4 ,a4 ,c4 ,,cure ,,for ,,cold ,,in ,,the ,,head4 ,muriate of morphia1 two grains2 powdered gum arabic1 two drachms2 sub4 nit4 bismuth1 six drachms4 ,mix and snuff frequently4--,dr4 ,e4 ,a4 ,c4 ,,prompt ,,remedy ,,for ,,cold ,,in ,,the ,,head4 ,sulph4 quinine1 twenty-four grains2 cayenne pepper1 five grains4 ,make twelve pills1 and take one every three hours4--,mr4 ,e4 ,c4 ,,cure ,,for ,,dyspepsia4 ,best ,turkish rhubarb1 one ounce2 gentian root1 bruised1 one-half ounce2 columbo1 one-half ounce2 orange peel1 one-half ounce2 fennel seed1 one-half ounce2 best ,french brandy1 one quart4 ,this will bear filling up several times4 ,,for ,,whooping-,,cough4 ,drop a fresh1 unbroken egg in lemon juice4 ,when dissolved1 sweeten and give a spoonful occasionally when the cough comes on4--,mrs4 ,e4 ,i4 ,,an ,,excellent ,,remedy ,,for ,,coughs4 ,boil three fresh lemons till quite soft4 ,then slice them on a pound of brown sugar4 ,stew them together fifteen or twenty minutes1 or till they form a rich syrup4 ,when cool1 add one tablespoonful oil of sweet almonds4 ,take one spoonful or more when the cough is troublesome4--,n4 ,a4 ,l4 ,,remedy ,,for ,,coughs4 ,boil one ounce licorice root in one-half pint of water1 till it is reduced one-half4 ,then add one ounce gum arabic and one ounce loaf sugar4 ,take a teaspoonful every few hours4--,n4 ,a4 ,l4 ,remedy for ,coughs4 ,boil three lemons for fifteen minutes4 ,slice them thin while hot over one pound of loaf sugar4 ,put on the fire in a porcelain-lined saucepan and stew till the syrup is quite thick4 ,after taking it from the fire1 add one tablespoonful of oil of sweet almonds4 ,stir till thoroughly mixed and cool4 ,if more than a small quantity is desired1 double the above proportions4--,mrs4 ,j4 ,d4 ,l4 ,,remedy ,,for ,,asthma1 ,,sore-,,throat1 ,,or ,a ,,cough4 ,cut up two or three bulbs of ,indian turnip1 put the pieces in a quart bottle1 which fill up with good whiskey4 ,dose1 a tablespoonful1 three or four times a day4 ,it is especially desirable to take it just after rising and just before going to bed4 ,wonderful cures of asthma have been effected by this remedy1 and many persons living near the writer have tested its efficacy4 ,the bottle will bear refilling with whiskey several times4 ,great care must be taken in procuring the genuine ,indian turnip for this preparation1 as there is a poisonous plant much resembling it4--,mrs4 ,m4 ,l4 ,,remedy ,,for ,,poison ,,oak4 ,make a strong decoction of the leaves or bark of the common willow4 ,bathe the parts affected frequently with this decoction1 and it will be found a very efficacious remedy4--,gen4 ,m4 ,remedy for ,poison ,oak4 ,forty grains caustic potash to five ounces of water4 ,apply to the eruption with a small mop1 made by tying a soft linen rag to a stick4 ,often a speedy cure4--,mrs4 ,s4 ,t4 ,,cure ,,for ,,jaundice4 ,fill a quart bottle a third full of chipped inner cherry bark4 ,add a large teaspoonful soda1 and fill the bottle with whiskey or brandy4 ,take as large a dose three times a day as the system will tolerate4 ,if it affects the head unpleasantly1 lessen the quantity of bark4 ,it will be fit for use in a few hours4--,dr4 ,b4 ,,cure ,,for ,,bone ,,felon4 ,one ounce assafoetida in one pint vinegar1 as hot as the hand can bear4 ,keep it hot by placing the vessel over the top of a teakettle4 ,use it frequently through the day1 an hour at a time4 ,a painful but effective remedy4--,mrs4 ,j4 ,d4 ,p4 ,,for ,,treating ,,corns4 ,apply night and morning with a brush one or two drops of protoxide of iron for two weeks4--,mrs4 ,w4 ,,cure ,,for ,,corns ,,between ,,the ,,toes4 ,wet them several times a day with hartshorn1 and in a short time they will disappear4--,mrs4 ,w4 ,b4 ,,carrot ,,salve ,,for ,,blisters4 ,scrape two carrots and stew in two tablespoonfuls hog's lard4 ,add two plantain leaves4 ,when the carrots are well done1 strain4--,mrs4 ,e4 ,i4 ,,liniment ,,for ,,rheumatism4 ,half an ounce gum camphor1 half an ounce saltpetre1 half an ounce spirits ammonia1 half a pint alcohol4 ,old-fashioned liniment1 good for man or beast4--,mrs4 ,t4 ,a ,,good ,,liniment4 ,one egg beaten light1 half a pint spirits turpentine1 half a pint good apple vinegar4 ,shake well before using4 ,good for sprains1 cuts1 or bruises4--,mrs4 ,h4 ,a ,,good ,,treatment ,,for ,,croup4 ,when the child is taken with a hoarse1 tight cough1 give it immediately from ten drops to half a teaspoon of hive or croup syrup1 or if you have not these1 use ipecac syrup1 though this is less rapid in its effects4 ,put a mustard plaster on the wind-pipe1 and let it redden the skin1 but not blister4 ,put the feet in mustard-water as hot as they can bear it4 ,then wipe them dry and keep them covered warm4 ,a child from three to six years old will require from ten drops to half a teaspoon of the syrup every half-hour till relieved4 ,from six to twelve1 give from a half teaspoon to a full teaspoon1 according to the age of the patient4 ,croup requires very prompt treatment4 ,if home treatment does not relieve1 send immediately for a physician4--,mrs4 ,p4 ,w4 ,,to ,,take ,,quinine ,,without ,,tasting ,,it4 ,put a little of the mucilage from slippery elm in a teaspoon4 ,drop the quinine on it1 and put some mucilage on top4 ,this will make the quinine slip down the throat without leaving any taste4--,mrs4 ,j4 ,a4 ,s4 ,,dressing ,,for ,,blisters4 ,the first dressing should be of collard leaves1 prepared thus4 ,with a sharp knife carefully pare smooth all the stalk and veining4 ,then scald and squeeze each one to a pleasant moisture1 keeping them blood-warm until applied4 ,second dressing--pure lard or mutton suet spread evenly and thinly on a soft linen rag4--,mrs4 ,s4 ,t4 ,,an ,,excellent ,,and ,,simple ,,salve ,,for ,,boils4 ,melt together1 in equal parts1 the white rosin that exudes from the common pine tree and mutton suet4 ,this makes a good plaster for the boil1 both before and after it breaks4--,mrs4 ,s4 ,t4 ,,for ,,boils4 ,slippery elm flour wet with cold water1 and put in a soft muslin bag1 and applied to the boil till the inflammation subsides1 is an admirable remedy4 ,then apply carbolic salve spread on a linen rag1 which is a good dressing for the boil1 both before and after it breaks4--,mrs4 ,s4 ,t4 ,,to ,,extinguish ,,the ,,flames ,,when ,,the ,,clothing ,,has ,,taken ,,fire4 ,first1 throw the person on the ground to prevent the upward flames from being inhaled4 ,then quickly roll the person in a carpet hearth-rug or blanket2 if neither is at hand1 use any woollen garment1 such as a coat1 overcoat1 or cloak4 ,keep the blaze as much as possible from the face1 wrapping the woollen garment first around the neck and shoulders4 ,jumping into bed and covering up with the bedclothes is also a good plan4 ,,for ,,weak ,,back4 ,two tablespoonfuls finely powdered rosin1 four tablespoonfuls white sugar1 whites of two eggs1 one quart best whiskey4 ,dose1 a tablespoonful three times a day1 either before or after meals4 ,excellent also for colds or weak lungs2 will stop an irritating cough4 ,taken half a teaspoonful at a time4--,mrs4 ,g4 ,,poisons ,,and ,,antidotes4 ,acids--,sulphuric1 ,nitric1 ,muriatic1 ,phosphoric1 ,oxalic1 ,citric1 ,tartaric1 ,acetic4--,give freely of magnesia or soap-water 7half an ounce white soap to two quarts tepid water74 ,also very weak solutions of carbonate of soda or potassa may be used4 ,give demulcent drinks and milk-baths1 cataplasms1 antiphlogistics4 ,avoid lime-water4 ,alkalies--,caustic1 ,potassa1 ,soda1 ,lime1 ,strontia1 ,baryta1 and their ,carbonates4--,give diluted vinegar in abundance1 four ounces vinegar to one quart water4 ,citric or tartaric lemonade1 whites of eggs with tepid water1 milk1 sweet-oil4 ,baths1 lotions1 fomentations4 ,arsenic4--,prompt emetic4 ,give freely of hydrated peroxide of iron2 dose1 half an ounce1 frequently repeated4 ,if this is not at hand1 give magnesia in large quantities of tepid water4 ,demulcent drinks1 baths1 and counter-irritants over the stomach to relieve spasms4 ,carbolic ,acid4--,saccharated lime in water2 also demulcent drinks4 ,chloral4--,keep the patient warm in bed1 with hot blankets and hot water bottles1 the bottles also to be applied over the heart4 ,a warm bath may be of advantage4 ,if respiration threatens to fail1 maintain it artificially1 and apply galvanic battery 7induced current71 one pole over pit of stomach and the other over lower cervical vertebr4 ,chloroform4--,draw out the tongue1 if retracted4 ,give plenty of air4 ,raise the body and lower the head1 till the body is almost inverted4 ,maintain artificial respiration4 ,use the galvanic battery as above directed4 ,copper1 ,salts of4--,cause vomiting1 and then give freely of whites of eggs and water1 demulcent drinks1 soothing clysters1 lotions1 fomentations4 ,avoid vinegar4 ,corrosive ,sublimate4--,first1 cause vomiting1 then give whites of eggs in water1 four whites to one quart water4 ,milk1 demulcent drinks1 and gargles4 ,gases4--,the antidote for chlorine is to inhale ammonia4 ,asphyxia by other gases1 treated by cold applications to the head1 plenty of air1 artificial respiration4 ,glass1 in powder4--,farina or light food in abundance4 ,then an emetic1 then milk and demulcent drinks4 ,iodine4--,starch-water containing albumen in large quantities1 or starch-water alone4 ,lead1 ,salts of4--,white of eggs1 epsom salts1 or sulphuric acid lemonade4 7,one drachm diluted acid to a quart sweetened water47 ,nitrate of ,silver 7lunar caustic74--,give salt water freely4 ,opium and ,salts of ,morphine4--,cause free vomiting by sulphate of zinc1 sulphate of copper1 and tartar emetic1 and use the stomach-pump4 ,then administer one-sixteenth grain atropine1 hypodermically1 and repeat with caution till the pupils dilate4 ,also give strong coffee or tea4 ,keep the patient awake4 ,if depression and drowsiness are extreme1 bleeding may do the patient good4 ,phosphorus4--,emetic1 then water with whites of eggs1 magnesia in suspension1 milk4 ,avoid oils4 ,prussic ,acid4--,affusions of water over the cervical vertebr4 ,cause the gas from chlorine water to be inhaled4 ,give from twenty to forty drops of ,labbaraque's solution largely diluted1 also coffee4 ,strychnine4--,cause vomiting4 ,give ether or chloroform by inhalation1 and chloral internally4 ,insufflate the lungs4 ,tartar ,emetic4--,if there is vomiting1 favor it by giving whites of eggs with water in large quantities1 then give infusion of gall or oak bark4 ,if vomiting is not free1 use the stomach-pump4 ,venomous ,bites1 ,serpents4--,apply a moderately tight ligature above the bite4 ,wash the wound freely with warm water to encourage bleeding1 then cauterize thoroughly4 ,afterwards apply lint dipped in equal parts of olive-oil and spirits hartshorn4 ,internally give freely of alcoholic stimulants1 with liquid ammonia1 largely diluted4 ,rabid ,dogs4--,apply ligature as above described1 wash the wound thoroughly with warm water1 and cauterize immediately with nitric acid or lunar caustic1 leaving no part of the wound untouched4 ,,house-,,cleaning4 ,do not clean but one room at a time1 as it is a bad plan to have the whole house in confusion at once4 ,it is best to commence with the attic4 ,before beginning on your spring cleaning1 remove the curtains1 all the movable furniture1 and the carpets4 ,with a broom and dust-pan remove all dust from the floor4 ,then with a wall-brush thoroughly sweep and dust the ceiling and side-walls1 window and door frames1 pictures and chandeliers4 ,then go over the floor again1 removing the dust that has fallen from the ceiling and walls4 ,then proceed to wash all the paint in the room4 ,if it be white paint1 use whiting or such other preparations as are recommended for the purpose in the subsequent pages4 ,if it be varnished1 or in imitation of oak or walnut1 wipe with a cloth dipped in milk-warm water4 ,if the wood work in the room be of unvarnished walnut or oak1 wipe it off first1 and then oil it1 rubbing in the oil well4 ,then with a soft flannel rag and a cake of sapolio clean every piece of marble in the room4 ,next wipe the mirrors carefully with a flannel rag1 wrung out of warm water and dipped in a little whiting1 or you may rub a little silver soap on the rag4 ,the gilding must be merely dusted1 as the least dampness or a drop of water will injure it4 ,the windows 7sash and all7 must then be washed in soap and water1 with a common brush such as is used for washing paint4 ,a little soda dissolved in the water will improve the appearance of the windows4 ,it is unnecessary to use such a quantity of soap and water as to splash everything around4 ,after being washed1 the windows should be polished with newspapers4 ,except in a general house-cleaning1 windows may be cleaned by the directions given above for mirrors4 ,the metal about the door-knobs1 tongs1 etc41 may be cleaned by electro-silicon1 and the grates may be varnished with the black varnish kept for the purpose by dealers in grates1 stoves1 etc4 ,every chair and article of furniture should be carefully cleaned before being brought back into the room1 and linen covers should be put on the chairs4 ,if you are going to put down matting1 do so before bringing back the first article of furniture4 ,some housekeepers1 however1 allow their matting to remain during the winter under their carpets4 ,spots on matting may be removed by being scoured with a cloth1 dipped first in hot water and then in salt4 ,this1 however1 will cause wet spots to appear on it in damp weather4 ,after the spots are removed1 scrub the matting with dry corn-meal and a coarse cloth4 ,sweep it over several times1 till all the meal is removed4 ,for persons who do not use matting in summer1 a recipe is given later for beautifully coloring the floor with boiled linseed oil and burnt sienna4 ,where different woods are used alternately in the floor1 this oil answers better than revarnishing the floor every spring4 ,as soon as the carpets are taken up1 have them nicely shaken1 swept1 and brushed on both sides4 ,every spot should be carefully washed and wiped dry4 ,the carpets should then be rolled up smoothly1 with tobacco sprinkled between the folds1 sewed up in coarse linen cloths1 and put away till autumn4 ,a cedar closet is an excellent place to keep carpets as well as other woollens4 ,if you have no cedar closet1 however1 a cedar chest will serve to protect your woollen clothes against moths1 and it is better to preserve them in this way than to sprinkle them with tobacco1 which imparts an unpleasant scent to them4 ,,whitewash ,,for ,,outdoor ,,use4 ,take good quick-lime in lumps4 ,slack it with hot water1 and while slacking add to what will make a pailful one pound tallow or other grease1 free from dirt4 ,it may be rancid1 smoked1 or otherwise unfit for kitchen use4 ,when the violent slacking is over1 stir thoroughly4 ,all the water should be added before the slacking ceases1 and the mixing together should be thorough4 ,do not dilute with cold water4 ,if well made1 it will be very smooth and but little affected by rain4--,mrs4 ,e4 ,,indoor ,,whitewashing4 ,we have recently seen recommended in a journal a fine and brilliant whitewash preparation of chalk1 called ,paris ,white1 and said to be admirable for whitewashing walls4 ,it sells in paint stores at three cents per pound1 retail4 ,for every sixteen pounds ,paris ,white1 get half a pound white transparent glue4 ,cover the glue with cold water at night1 and in the morning heat it1 without scorching1 till dissolved4 ,stir in the ,paris ,white with hot water to give it a milky consistency4 ,then add and mix well the glue4 ,apply with a common lime whitewash brush4 ,a single coating will do1 except on very dingy walls4 ,almost as brilliant as ,zinc ,white4--,mrs4 ,s4 ,t4 ,,to ,,oil ,,floors4 ,to one gallon boiled linseed oil add half a pound burnt sienna4 ,the druggist who sells these articles will mix them4 ,if economy is necessary1 instead of employing a painter to put it on1 dip a large woollen rag into the mixture1 and with this wipe over the floor4--,mrs4 ,s4 ,t4 ,,to ,,dye ,,floors ,a ,,pretty ,,color4 ,make a strong decoction of the inside bark of red oak4 ,set it a dark color with copperas4 ,have the floors well swept and cleaned of spots4 ,then with a cloth rub the dye in well1 taking care to wipe up and down the floor1 so as to prevent streaking4 ,let it dry1 then wipe over with weak lye1 and as soon as this dries off1 rub with a waxed brush4--,mrs4 ,dr4 ,p4 ,c4 ,,to ,,clean ,,paint4 ,wring out a clean flannel1 take up as much powdered whiting as will adhere to it1 then rub the paint4 ,wash off with clean water and rub dry with a soft cloth1 and it will look new4 ,not for paint in imitation of oak4--,mrs4 ,r4 ,,to ,,wash ,,oil-,,cloth4 ,wash oil-cloths with salt water2 say1 one pint salt dissolved in a pailful water4 ,when dry wipe over with a little milk and water4--,mrs4 ,h4 ,d4 ,to ,wash ,oil-,cloth4 ,sweep it well4 ,wash with cold water1 using a brush4 ,then wash with milk and wipe dry4 ,never use hot water4--,mrs4 ,r4 ,,to ,,wash ,,carpets4 ,shake1 beat1 and sweep well4 ,tack firmly on the floor4 ,mix three quarts soft1 cold water with one quart beef's gall4 ,wash with a flannel1 rub off with a clean flannel1 immediately after putting it on each strip of carpet4--,mrs4 ,r4 ,carpets should be washed in spots1 with a brush or flannel1 one tablespoonful ox-gall in one or two quarts water4--,mrs4 ,a4 ,,to ,,remove ,,ink ,,from ,,carpets4 ,take up the ink with a spoon4 ,pour cold water on the stained spot1 take up the water with a spoon1 and repeat this process frequently4 ,then rub on a little oxalic acid and wash off immediately with cold water4 ,then wet with hartshorn4--,mrs4 ,r4 ,,to ,,clean ,,marble ,,slabs1 ,,etc4 ,sal soda1 four ounces2 powdered pumice-stone1 two ounces2 prepared chalk1 two ounces4 ,mix well1 add sufficient water1 rub well on the marble1 and then wash with soap and water4--,dr4 ,e4 ,a4 ,c4 ,sapolio1 rubbed on a flannel rag which has just been dipped in hot water and squeezed1 is also good for cleaning marble4--,mrs4 ,s4 ,t4 ,,to ,,remove ,,grease ,,from ,,wall ,,paper4 ,dip a flannel in spirits of wine and go carefully over the soiled places once or twice4--,mrs4 ,r4 ,,to ,,clean ,,furniture4 ,one-half pint linseed oil1 one half pint vinegar1 one-half pint turpentine4 ,apply with a flannel rag1 and then rub with a dry flannel4--,mrs4 ,h4 ,s4 ,,to ,,clean ,,varnished ,,furniture1 ,,mahogany ,,especially4 ,wash the piece of furniture with warm water and soap1 and then rub dry2 afterwards take a flannel rag1 and rub with the following mixture3 equal proportions of vinegar1 sweet-oil1 and spirits of turpentine1 in a bottle which must be shaken before using4--,mrs4 ,mc,g4 ,,an ,,excellent ,,furniture ,,polish4 ,alcohol1 three ounces2 linseed oil1 boiled1 two ounces2 oxalic acid1 one drachm2 gum shellac1 two drachms2 gum benzoin1 two drachms2 rosin1 two drachms4 ,dissolve the gums in the alcohol1 and then add oil and oxalic acid4 ,apply with a woollen cloth4--,dr4 ,e4 ,a4 ,c4 ,furniture ,polish4 ,one pint of alcohol1 one pint of spirits of turpentine1 one and one-half pint of raw linseed oil1 one ounce balsam fir1 one ounce ether4 ,cut the balsam with the alcohol1 which will take about twelve hours4 ,that is to say1 dilute the balsam with the alcohol4 ,mix the oil with the turpentine in a separate vessel and add the alcohol1 and last the ether4--,g4 ,c4 ,w4 ,,to ,,clean ,,silver4 ,there is nothing better for this purpose than ,colgate's ,silver ,soap1 and ,robinson's ,indexical ,silver ,soap1 made in ,boston4 ,after the silver has been cleaned1 according to the directions accompanying each package of the aforementioned kinds of soap1 wash it in a pan of hot water in which a tablespoonful of ammonia has been poured4--,mrs4 ,s4 ,t4 ,to ,clean ,silver4 ,make a paste of whiting and spirits of wine4 ,put it on with a soft cloth1 then rub it off also with a soft cloth1 and polish with chamois skin4--,mrs4 ,r4 ,,to ,,remove ,,egg ,,stains ,,from ,,silver ,,spoons4 ,rub with salt1 and it will entirely remove the discoloration produced by eating a boiled egg with a silver spoon4 ,rubbing with salt will also remove the grayish streaks that collect on white tea-china by careless usage4--,mrs4 ,m4 ,c4 ,c4 ,,to ,,clean ,,brasses1 ,,etc4 ,electro-silicon1 manufactured by ,j4 ,seth ,hopkins ,co41 ,baltimore1 is the best article that can be procured for this purpose4 ,the price is twenty-five cents per box1 with full directions for use4 ,it may be procured of any druggist4 ,if not convenient to get it1 use powdered brick-dust4--,mrs4 ,s4 ,t4 ,,for ,,the ,,kitchen4 ,sapolio1 manufactured by ,enoch ,morgan ,sons1 should be in every kitchen4 ,it is invaluable for cleaning tins1 iron-ware1 knobs1 and is so neat a preparation that it does not blacken the hands4 ,,the ,,dover ,,egg-,,beater4 ,is indispensable to housekeepers4 ,it froths eggs in less than a fourth of the time a spoon or an ordinary egg-beater requires to froth them4--,mrs4 ,s4 ,t4 ,,to ,,remove ,,rust ,,from ,,knives ,,or ,,any ,,steel4 ,rub very hard with a piece of wash leather1 dipped in powdered charcoal1 moistened with spirits of wine4 ,rub off quickly1 wash in hot water1 and renew as may be necessary4--,mrs4 ,k4 ,,to ,,clean ,,knives1 ,,tins1 ,,etc4 ,crystal ,kitchen ,soap1 manufactured by ,eastman ,brooke1 ,philadelphia1 is excellent for this purpose1 being so neat a compound that the knives and coffee-pot1 as well as the tins used in the preparation of breakfast1 may be quickly cleaned at the table while the tea-china is being washed4 ,when not convenient to obtain the ,crystal ,kitchen ,soap1 knives may be cleaned with ashes either of coal or wood4--,mrs4 ,s4 ,t4 ,,to ,,whiten ,,the ,,ivory ,,on ,,the ,,handles ,,of ,,knives4 ,the ivory handles of knives sometimes become yellow from being allowed to remain in dish-water4 ,rub them with sandpaper till white4 ,if the blades have become rusty from careless usage1 rub them also with sandpaper and they will look as nice as new4--,mrs4 ,s4 ,t4 ,,mixture ,,for ,,shading ,,glass4 ,spanish whiting1 one pound2 white glue1 one-quarter pound2 litharge1 one ounce2 alum1 one ounce4 ,boil the glue and alum in a sufficient quantity of water4 ,let it cool1 then add the whiting and litharge4 ,stir well and use at once4 ,it may be washed or scraped off1 if desired4--,dr4 ,e4 ,a4 ,c4 ,,cement ,,for ,,rubber ,,and ,,glass4 ,pulverized gum shellac in ten times its weight of strong spirits hartshorn4--,dr4 ,e4 ,a4 ,c4 ,,to ,,destroy ,,bedbugs4 ,dissolve one ounce corrosive sublimate in one pint strong spirits4 ,put it on the bedsteads with a feather1 and it will destroy the bugs and their eggs also4--,mrs4 ,dr4 ,p4 ,c4 ,,bedbug ,,poison4 ,alcohol1 two and a half pints2 camphor1 one ounce2 spirits turpentine1 one ounce2 corrosive sublimate1 half an ounce4 ,mix and dissolve4 ,if the scent is not objectionable1 two ounces commercial carbolic acid will greatly improve the above4--,dr4 ,e4 ,a4 ,c4 ,,to ,,destroy ,,bugs1 ,,ants1 ,,etc4 ,dissolve two pounds alum in three quarts boiling water4 ,apply boiling hot with a brush4 ,add alum to whitewash for store-rooms1 pantries1 and closets4 ,it is well to pound alum fine and sprinkle it about beds infested with bugs4--,mrs4 ,s4 ,t4 ,,remedy ,,for ,,red ,,ants4 ,kerosene oil is a sure remedy for red ants4 ,place small blocks under a sugar barrel1 so as not to let the oil touch the barrel4--,mrs4 ,j4 ,w4 ,cayenne pepper will keep the store-room and pantry free from ants and cockroaches4--,mrs4 ,s4 ,d4 ,,remedy ,,for ,,mosquitoes ,,or ,,other ,,blood-,,sucking ,,insects4 ,uncork a bottle of oil of pennyroyal1 and it will drive them away1 nor will they return so long as the scent of it is in the room4--,mrs4 ,s4 ,d4 ,for the stings of insects1 wasps1 hornets1 bees1 etc4 ,apply to the place soda1 hartshorn1 or arnica4 ,,rats4 ,mix a little powdered potash with meal and throw it into the rat-holes and it will not fail to drive the rats away4 ,if a mouse enters into any part of your dwelling1 saturate a rag with cayenne in solution and stuff it into his hole4--,mrs4 ,s4 ,d4 ,,concentrated ,,lye ,,soap4 ,all fat and grease from the kitchen should be carefully saved1 and should be made into soap before accumulating and becoming offensive4 ,boil for six hours ten gallons of lye made of green wood ashes4 ,then add eight or ten pounds of grease1 and continue to boil it4 ,if thick or ropy1 add more lye till the grease is absorbed4 ,this is ascertained by dropping a spoonful in a glass of water1 and if grease remains it will show on the water4 ,if hard soap is desired1 put one quart of salt in half-gallon of hot water4 ,stir till dissolved and pour into the boiling soap4 ,boil twenty minutes1 stirring continually4 ,remove from the fire1 and when cold cut in cakes and dry4 ,a box of concentrated lye may be used instead of salt1 as it will obviate the necessity of using more dripped lye to consume the grease4--,mrs4 ,p4 ,w4 ,a ,,washing ,,mixture4 ,mix and boil twenty minutes one gallon soft soap2 half a gallon of weak boiled lye2 four ounces sal soda2 half a gill of spirits turpentine4 ,soak the clothes overnight in milk-warm water4 ,in the morning1 rinse and wring them4 ,to every gallon cold water add one pint of the above mixture4 ,stir it well in the water4 ,open the clothes and boil fifteen or twenty minutes2 rinse out of those suds4 ,if the articles are not thoroughly cleansed1 rub a little of the mixture on the soiled places1 and the result will be satisfactory4--,mrs4 ,dr4 ,e4 ,,recipes ,,for ,,restoring ,,old ,,clothes1 ,,setting ,,colors1 ,,removing ,,stains1 ,,etc4 ,,for ,,cleaning ,,clothes4 ,castile soap1 one ounce2 aqua ammonia 7#cd71 a quarter-pound2 sulphur ether1 one ounce2 glycerine1 one ounce2 spirits wine1 one ounce4 ,shave the soap into thin pieces1 dissolve it in two quarts rain 7or any other soft water74 ,then add the other ingredients4 ,rub the soiled spots with a sponge or piece of flannel and expose to the air4--,mrs4 ,b4 ,,soap ,,to ,,remove ,,grease ,,from ,,cloth4 ,detersive soap1 three pounds2 alcohol1 two pints2 oxalic acid1 half an ounce2 essential oil to flavor4 ,first bring the alcohol to a boil1 then gradually add the soap 7pared in thin shavings7 and stir constantly4 ,then add the acid and oil1 pour into moulds while hot1 and let it cool4 ,you may1 of course1 make it in smaller quantities1 observing the same relative proportions4--,dr4 ,e4 ,a4 ,c4 ,to ,remove ,spots from ,cloth4 ,aqua ammonia1 two ounces2 alcohol1 two ounces2 spirits camphor1 one ounce2 transparent soap1 one ounce2 rain-water1 one quart4--,mr4 ,e4 ,c41 ,jr4 ,,to ,,wash ,,black ,,cashmere4 ,wash in hot suds1 with a little borax in the water4 ,rinse in bluing water1 and iron very damp4 ,,to ,,restore ,,the ,,pile ,,of ,,velvet4 ,heat a large flat-iron1 place it in a pan1 and lay on it a wet cloth4 ,the steam will rise rapidly4 ,hold the right side of the velvet over it4 ,if this does not restore the pile1 wet it on the wrong side4 ,have a smooth flat-iron very hot4 ,set it on the edge of the table1 upright4 ,if it is a narrow piece of velvet1 it may be easily ironed by passing the wet side against the iron4 ,if a large piece1 have some one to hold the bottom of the iron upwards while the wet side of the velvet is passed over it4--,mrs4 ,s4 ,t4 ,,to ,,restore ,,old ,,black ,,silk4 ,pour one pint boiling water on two tablespoonfuls gum arabic4 ,when a little cooled1 add one teaspoonful spirits turpentine and the same of spirits ammonia4 ,with a large sponge wipe the silk on both sides with this mixture4 ,then lay the silk on an ironing-table1 place over it a thin piece of colored rice cambric1 and iron it very hard with a hot iron4 ,this makes old silk look like new4--,mrs4 ,s4 ,t4 ,,to ,,freshen ,,old ,,black ,,silk4 ,boil one ounce crushed soap bark in one quart water till reduced to one pint4 ,strain it2 sponge the material with the liquid1 and while wet iron on the wrong side4 ,good for black woollens also4--,mrs4 ,m4 ,e4 ,l4 ,w4 ,,to ,,renew ,,black ,,crape ,,veils4 ,wring two large towels out of water4 ,then put the veil 7folded across the middle1 lengthways7 on the lower towel2 spread the other on top and roll the veil1 when between1 in a small tight roll4 ,let it stand an hour1 or till it is damp through4 ,take it out and air it a little before it dries4 ,fold it then in smooth squares1 put it in a large book1 such as an atlas1 put heavy weights on it1 and let it stand an hour or two4--,mrs4 ,m4 ,c4 ,c4 ,,to ,,set ,,colors4 ,wash in strong salt or alum water and rinse in water in which ,irish potatoes have been sliced and boiled1 to stiffen4 ,a strong tea of hay or fodder preserves the color of brown linen4 ,one spoonful gall to a gallon of water will set the colors of almost any goods4 ,a teaspoonful sugar of lead in a gallon cold water 7some say a tablespoonful in a quart soft water7 will set colors4 ,let the material soak in it an hour4 ,a teacup of lye in a pail of water will improve black calicoes4 ,,to ,,restore ,,colors ,,that ,,have ,,been ,,taken ,,out4 ,rub the spots with hartshorn and place in the sun till dry4 ,,to ,,keep ,,blue ,,calicoes ,,bright ,,and ,,fresh4 ,the first time they are washed1 put them in water with a cupful spirits of turpentine to each pail of water4 ,this will set the color1 and they will always look well4 ,,mildew4 ,moisten the mildewed spot with clear water1 then rub over it a thick coating of castile soap4 ,scrape chalk with the soap1 mixing and rubbing with the end of the finger4 ,then wash it off4 ,sometimes one coating suffices1 but generally several are required4 ,,labaraque ,,solution4 ,will remove mildew1 ink1 or almost any fruit stain from cloth4 ,the solution should be washed off soon after applying1 as it may injure the cloth4--,dr4 ,e4 ,a4 ,c4 ,,to ,,prevent ,,fruit ,,stains ,,from ,,being ,,permanent4 ,wet the stained spot with whiskey before sending it to wash1 and there will be no sign of it when the article comes in4 ,,for ,,removing ,,fruit ,,or ,,ink ,,stains4 ,two drachms chloride of lime1 two drachms acetic acid1 one and a half ounce water4 ,mix well4--,dr4 ,e4 ,a4 ,c4 ,,iron ,,rust4 ,salts of lemon applied to the place and exposed to the sun will remove all iron rust in linen1 etc4 ,,miscellaneous ,,recipes4 ,,ammonia4 ,no housekeeper should be without a bottle of spirits of ammonia1 for1 besides its medical value1 it is highly useful for household purposes4 ,it is nearly as useful as soap1 and its cheapness brings it in the reach of all4 ,put a teaspoonful ammonia in a quart of warm soapsuds1 dip in a flannel cloth1 wipe off the dust and fly-specks1 and see how much scrubbing it will save you4 ,for washing windows and mirrors1 it is very desirable4 ,a few drops on a piece of paper will take off every spot or fingermark on the glass4 ,it cleanses and brightens silver wonderfully4 ,dip your forks1 spoons1 etc41 in a pint of suds1 mixed with a teaspoonful spirits ammonia4 ,then rub with a brush and polish with chamois skin4 ,it will take grease spots from every fabric4 ,put on the ammonia nearly clear4 ,lay blotting-paper on the place1 and press a hot flat-iron on it a few moments4 ,a few drops of it will clean and whiten laces1 also muslins4 ,it is highly useful and refreshing at the toilet-table4 ,a few drops in the bath will remove all offensive perspiration and glossiness 7if the skin is oily74 ,nothing is better for cleansing the hair from dust and dandruff4 ,a teaspoonful in a pint of water will cleanse the dirtiest brushes4 ,shake the brushes through the water1 and when they look white1 rinse them in water and put them in the sunshine or a warm place to dry4 ,for medicinal purposes ammonia is almost unrivalled4 ,inhaling it will often cure headache and catarrhal cold4 ,ten drops aromatic spirits of ammonia in a wine-glass of water is excellent for heartburn or dyspepsia4 ,the ordinary spirits of ammonia may be used also for the purpose1 but it is not so palatable4 ,ammonia is also good for vegetation4 ,if you desire roses1 fuschias1 geraniums1 etc41 to become more flourishing1 add five or six drops ammonia to every pint of lukewarm water you give them4 ,do not repeat this more than once in five or six days1 lest you should stimulate them too highly4 ,be sure to keep a large bottle of ammonia in the house1 and use a glass stopper for it1 as it is very evanescent and is injurious to corks4 ,the above remarks on the usefulness of ammonia were furnished and endorsed by ,mrs4 ,a4 ,d41 of ,virginia4 ,,borax4 ,it is very desirable to keep borax in the house4 ,its effect is to soften the hardest water1 and it is excellent for cleansing the hair4 ,some washerwomen use borax for a washing powder1 instead of soda1 in the proportion of a handful of borax powder to ten gallons boiling water1 and they save in soap nearly half1 whilst the borax1 being a neutral salt1 does not injure the texture of the linen4--,mrs4 ,s4 ,t4 ,,red ,,ink4 ,bicarb4 potash1 half an ounce2 cochineal1 half an ounce2 bitart4 potash1 half an ounce2 powdered alum1 half an ounce2 pure rain-water1 four ounces4 ,mix1 and add ten drops creosote4--,dr4 ,e4 ,a4 ,c4 ,,black ,,ink4 ,extract logwood 7pulv471 two ounces2 hot rain-water1 one gallon4 ,simmer over water-bath one hour1 till logwood is dissolved4 ,put into a bottle the following3 bichromate potass41 one hundred grains2 prus4 of potass41 forty grains2 warm rain-water1 four ounces4 ,shake till dissolved1 put into the logwood solution1 stir well together1 strain through flannel1 and1 when cold1 add corrosive sublimate1 ten grains2 warm rain-water1 one ounce4 ,dissolve thoroughly1 put with the above1 and add pure carbolic acid crys41 one drachm4 ,this makes the best black ink in the world1 at a cost of about ten cents a gallon4--,dr4 ,e4 ,a4 ,c4 ,,common ,,bottle ,,wax4 ,rosin1 eighteen ounces2 shellac1 one ounce2 beeswax1 two ounces4 ,melt together and color to suit the fancy4--,dr4 ,e4 ,a4 ,c4 ,,grafting ,,wax4 ,rosin1 two pounds2 beeswax1 one pound2 tallow1 one pound4 ,melt together1 pour into a tub of cold water1 and work with the hands till pliable4--,dr4 ,e4 ,a4 ,c4 ,,liquid ,,glue4 ,acetic acid1 one ounce2 water1 half an ounce2 glue1 two ounces2 gum tragacanth1 one ounce4 ,mix and dissolve4--,dr4 ,e4 ,a4 ,c4 ,,shoe ,,blacking 7equal to ,mason's74 ,ivory black1 twelve ounces2 molasses1 four ounces2 sperm-oil1 one ounce2 oil of vitriol1 by weight1 two drachms2 vinegar1 one pint4 ,mix the black1 molasses1 and oil1 and add the vinegar gradually1 stirring all the time4 ,then add the oil of vitriol very carefully1 stirring constantly1 till effervescence ceases4--,dr4 ,e4 ,a4 ,c4 ,,liquid ,,blacking4 ,ivory black1 in fine powder1 one pound2 molasses1 twelve ounces2 sweet-oil1 two ounces2 beer and vinegar1 two pints of each4 ,mix thoroughly together4--,dr4 ,e4 ,a4 ,c4 ,,what ,,most ,,of ,,the ,,baking ,,powders ,,are ,,composed ,,of4 7,one of the ,best47 ,cream tartar1 twelve and one-quarter ounces2 bicarb4 soda 7,eng471 six and one-half ounces2 tartaric acid1 one and one-third ounces2 carbonate of ammonia1 four-fifths of an ounce2 good wheat flour1 four ounces4 ,mix thoroughly1 and pass through a fine sieve4--,dr4 ,e4 ,a4 ,c4 ,,to ,,dry ,,herbs4 ,gather on a dry day1 just before they flower4 ,put them in an oven1 and when dry take them out1 pick off the leaves1 put in bottles1 cover tightly1 and keep in a dry place4--,mrs4 ,r4 ,,to ,,keep ,,weevil ,,out ,,of ,,wheat4 ,put the wheat in barrels1 smooth it1 and sprinkle a layer of salt over the top4 ,keep the barrels well covered by tying cloths over them4 ,a sure preventive4--,mrs4 ,dr4 ,p4 ,c4 ,,fertilizer ,,for ,,strawberries4 ,nitrate of potash1 one pound2 glauber salts1 one pound2 sal soda1 one pound2 nitrate of ammonia1 one-quarter pound4 ,dissolve the above in forty gallons of water1 one-third to be applied when the leaves begin to appear1 one-third ten days later1 and the rest when the vines begin to bloom4 ,this quantity is for forty feet square4--,mrs4 ,r4 ,,red ,,lip ,,salve4 ,oil of sweet almonds1 two ounces2 pure olive-oil1 six ounces2 spermaceti1 one and one-half ounce2 white wax1 one ounce4 ,color with carmine1 and perfume with oil of roses4--,dr4 ,e4 ,a4 ,c4 ,,lotion ,,for ,,chaps4 ,borax1 two drachms2 strong rose-water1 twelve ounces2 glycerine1 three ounces2 mucilage of quince seed1 ten drachms4 ,mix4--,dr4 ,e4 ,a4 ,c4 ,,cold ,,cream4 ,rose-water1 half an ounce2 oil of sweet almonds1 half an ounce2 pure olive-oil1 two ounces2 spermaceti1 half an ounce2 white wax1 one drachm4 ,melt sperm and wax with the oil by means of water-bath4 ,then add the rose-water1 and stir till cool4 ,when nearly cool1 add oil of roses or any other perfume desired4--,dr4 ,e4 ,a4 ,c4 ,,camphor ,,ice4 ,white wax1 two ounces2 spermaceti1 two ounces and two drachms2 camphor1 six drachms4 ,melt1 and add olive-oil1 five ounces and five drachms2 glycerine1 three drachms4 ,make into eighteen cakes4--,dr4 ,e4 ,a4 ,c4 ,,camphor ,,salve ,,for ,,chapped ,,lips1 ,,hands1 ,,etc4 ,spermaceti1 two drachms2 white wax1 two drachms2 pulverized camphor1 two drachms2 washed lard1 half an ounce2 pure olive-oil1 half an ounce4 ,melt in water-bath1 and stir with it1 while cooling1 two drachms glycerine4 ,note4--,this is excellent1 will relieve almost instantly1 and will cure in a few applications4--,dr4 ,e4 ,a4 ,c4 ,,tooth ,,powder4 ,prepared chalk1 two pounds2 powdered orris-root1 two pounds2 powdered white castile soap1 quarter of a pound2 powdered white sugar1 quarter of a pound2 powdered pumice-stone1 half an ounce2 powdered carmine1 half an ounce2 oil of lemon1 half an ounce2 oil of lavender1 half an ounce4 ,powder the carmine as fine as possible2 then add to it the pumice-stone1 then the sugar1 then the soap1 orris1 and chalk in succession4 ,then add the flavoring drop by drop1 mixing it thoroughly with all the ingredients4 ,sift through the finest apothecaries' sieve4--,dr4 ,e4 ,a4 ,c4 ,for the ,teeth4 ,van ,buskirk's ,sozodont1 manufactured by ,hall ,ruckel1 ,n4 ,y41 is all that it claims to be4 ,i have known it tried ten years consecutively with the happiest results4--,mrs4 ,s4 ,t4 ,,charcoal ,,tooth ,,powder4 ,powdered charcoal1 six ounces2 gum myrrh1 one ounce2 pale ,peruvian bark1 one ounce4 ,mix thoroughly4--,dr4 ,e4 ,a4 ,c4 ,,hair-,,oil4 ,pure olive-oil1 six ounces2 perfumed with oil of jessamine4--,dr4 ,e4 ,a4 ,c4 ,hair-,oil4 ,castor-oil1 ten ounces2 pure alcohol1 six ounces4 ,perfume with oil of bergamot or any other perfume preferred4--,dr4 ,e4 ,a4 ,c4 ,,hair ,,tonic4 ,glycerine1 one and a half ounces2 tincture cantharides 7#ie per cent471 half an ounce2 sulph4 quinine1 twenty grains2 alcohol1 four ounces4 ,mix together2 perfume with oil of roses4--,dr4 ,e4 ,a4 ,c4 ,another ,hair ,tonic4 ,claimed to restore falling out hair1 when baldness is not hereditary4 ,tincture of cantharides 7officinal71 one ounce2 glycerine1 one and a half ounce2 rose-water1 three and a half ounces4--,dr4 ,e4 ,a4 ,c4 ,,hair ,,dye1 ,,no4 #a4 ,pyrogallic acid1 one drachm2 distilled water1 three ounces4 ,dissolve4--,dr4 ,e4 ,a4 ,c4 ,,no4 #b4 ,nitrate of silver 7crystals71 one drachm2 aqua ammonia1 strong1 two drachms2 distilled water1 six drachms4 ,mix4--,dr4 ,e4 ,a4 ,c4 ,,hair ,,restorative4 ,sugar of lead 7chemically pure71 one drachm2 milk of sulphur1 two drachms2 rose-water1 four ounces2 glycerine1 one ounce4 ,mix4--,dr4 ,e4 ,a4 ,c4 ,,shampoo ,,liquor4 ,bay rum1 three quarts2 tincture cantharides 7officinal71 one and a half ounces2 carb4 ammonia1 half an ounce2 salts of tartar1 one ounce4 ,mix4 ,thoroughly cleanse the hair with clean water after using4--,dr4 ,e4 ,a4 ,c4 ,,rose ,,bandoline4 ,gum tragacanth1 six ounces2 rose-water1 one gallon2 otto of roses1 half an ounce4 ,steep the gum in the water a day or two4 ,agitate frequently while forming into a gelatinous mass4 ,after standing forty-eight hours1 strain through a clean1 coarse linen cloth4 ,again let it stand a few days1 and then strain a second time4 ,when the consistency is uniform1 add the otto of roses1 and color with carmine4--,dr4 ,e4 ,a4 ,c4 ,,almond ,,bandoline4 ,is made as the above1 except that no coloring is used1 and it is scented with quarter of an ounce of oil of bitter almonds instead of rose4--,dr4 ,e4 ,a4 ,c4 ,,to ,,clean ,,the ,,hair ,,and ,,hair-,,brushes ,,and ,,combs4 ,dissolve one ounce borax and half an ounce camphor in a quart boiling water4 ,for cleaning combs and brushes use two teaspoonfuls supercarbonate soda dissolved in half a pint boiling water1 or else use one teaspoonful hartshorn dissolved in a little water4--,mrs4 ,r4 ,,to ,,remove ,,dandruff4 ,wash the hair thoroughly in rain-water with a good deal of borax dissolved in it4--,mrs4 ,c4 ,c4 ,,to ,,remove ,,blood ,,stains4 ,make a thin paste of starch and water4 ,spread over the stain4 ,when dry1 brush the starch off and the stain is gone4 ,two or three applications will remove the worst stains4--,mrs4 ,d4 ,,index4 ,,bread4 ,,page ,batter bread1 #ef #b;d recipe1 #eg #c;d 1 #eg ,brown bread1 #dj ,biscuit1 beaten1 #db #b;d recipe1 #db cream1 #db ,french1 #da excellent light1 #dc light1 #dc soda1 #db thick1 #dc thin or crackers1 #dc ,box bread1 #dj ,bunns1 #ci ,cakes1 ,virginia ash1 #fa batter1 #ee #b;d recipe1 #ee made of stale bread1 #ee cheap recipe1 #ef old ,virginia batter cakes1 #ee #b;d1 #ef ,cakes1 ,boston cream1 #ec breakfast1 #ej buckwheat1 #ea #b;d recipe1 #eb #c;d 1 #eb #dth 1 #eb buttermilk1 #ed corn1 #eh cream1 #eb #b;d1 #ec #c;d1 #ec farina1 #ed flannel1 #ea #b;d method1 #ea #c;d 1 #ea ,indian griddle1 #ef ,madison1 #ej orange1 #ej rice1 #ed sour milk1 #ed velvet1 #ej ,corn-bread1 plain1 #fa light1 #ei ,crackers1 ,huntsville1 #dd soda1 #dc water1 #dd ,cracklin-bread1 #fj ,egg-bread1 #fj old-fashioned1 #ei soft1 #ei ,family bread1 #bi ,graham bread1 #dj ,grit or hominy bread1 #eh #b;d recipe1 #eh ,henrietta bread1 #de ,indian 1 #fj ,lapland 1 #de plain recipe1 #de ,leaven1 #bg ,light bread1 #ca ,jenny ,lind bread1 #df ,loaf1 cottage1 #ci ,loaf bread1 #bi old ,virginia1 #bi #c;d method1 #cj ,lunch bread1 #df ,lunn1 quick ,sallie1 #cf ,sallie #b;d1 #cd #c;d1 #ce #dth1 #ce #eth1 #ce ,new bread1 #de ,old maids1 #ci ,muffins1 #cf #b;d1 #cg #c;d1 #ch bread1 #ch corn1 #eg cream1 #ch white egg1 #ch ,parker ,house1 #cg salt sulphur1 #cf soda1 #ch superior1 #cg sweet spring1 #cf ,mush bread1 #ei ,pockets1 #cd ,pone1 ,st4 ,nicholas1 #eh ,potato bread1 #ci ,puffs1 breakfast1 #df nun's1 #dd ,rice bread1 #fj ,rolls1 hot or cold loaf bread1 #ca ,french1 #ca #b;d1 #cb or twist1 #cb pocketbook1 #cc velvet1 #cb ,rusks1 #dj egg1 #da ,german1 #da ,salt risen bread1 #dg #b;d1 #dg ,turnovers1 #cc ,twist1 #cd ,wafers1 #dd ,waffles1 #dg #b;d1 #dh #c;d1 #dh corn meal1 #eg mush1 #di rice1 #di #b;d1 #di superior rice1 #di soda1 #dh another recipe1 #dh ,yeast1 #be alum1 #bg another recipe1 #bf ,irish potato1 #bf that never fails1 #bf ,,coffee1 ,,tea ,,and ,,chocolate4 ,caf au lait1 #fc ,coffee1 to make1 #fb #b;d1 #fb boiled1 #fa dripped or filtered1 #fc #b;d1 #fc to toast1 #fa ,broma1 #fe ,chocolate1 #fe ,cocoa1 #fe ,black tea1 #fd #b;d1 #fd ,green 1 #fc #b;d1 #fd a good cup of1 #fd ,iced 1 #fd ,,milk ,,and ,,butter4 ,butter1 to secure nice for the table in winter1 #fg ,butter1 putting up1 #fg ,clabber1 #fg ,cottage cheese1 #fh ,,soup4 ,asparagus soup1 #hc #b;d1 #hc ,beef 1 #gd #b;d1 #gd ,beef's head1 to prepare as stock for soup1 #gd ,calf's head soup1 #ge #b;d1 #ge #c;d1 #gf #dth1 #gf #eth1 #gg brown1 #gg ,clam soup1 #gb #b;d1 #gc ,chicken soup1 #gh #b;d1 #gi ,crab 1 #gc #b;d1 #gd ,giblet 1 #gi ,gumbo 1 #hj #b;d1 #hj ,okra 1 #gi ,ox-tail 1 #gh ,oyster 1 #fi #b;d1 #gj #c;d1 #gj economical1 #fi pure of1 #gj ,pea 1 #hc green1 #hd #b;d1 #hd ,potato 1 #hd #b;d1 #hd ,terrapin soup1 mock1 #gb ,turtle 1 #ga #b;d1 #ga #c;d1 #gb mock1 #gb ,tomato 1 #hb #b;d1 #hc clear1 #hc ,veal roast1 and chicken bone soup1 #gi ,vegetable soup1 #ha fine1 #hj ,,oysters ,,and ,,other ,,shell ,,fish4 ,clam or oyster fritters1 #ij ,crabs1 to cook1 #id devilled1 #id #b;d1 #id hard1 to devil1 #ie ,crab stew1 #id soft1 #ie ,lobster curry1 #ie ,terrapin1 #if or turtle in batter1 #if steaks1 #if stew1 #if ,turtles1 to cook1 #if stewed1 #if ,oysters1 broiled1 #ij to cook1 #hf 1 #hi devilled1 #hh 1 #hh fritters1 #hi 1 #hi to fry1 #hi fried1 #hi #b;d1 #ij to fry1 #ij #b;d1 #ij to keep alive and fatten1 #id pts1 #ib pie1 #ib #b;d1 #ib pickled1 #ia #b;d1 #ia #c;d1 #ib raw1 #ic to roast1 #ia sausage1 #ic steamed1 #ij shortcake1 #ic scalloped1 #hf #b;d1 #hg #c;d1 #hg #dth1 #hh ,,fish4 ,a la crme1 #ih ,cat fish1 #ii or hog fish1 #ii ,cod fish balls1 #ajd boiled1 #ajd salt1 to dress1 #aje ,nantucket1 #aje ,chowder1 #ii ,chowder1 #b;d1 #ajj ,drum or sturgeon1 #ajd ,german fish stew1 #ajg ,halibut1 #ih #b;d1 #ih ,mackerel1 boiled1 #aje to broil1 #aje salt1 to cook1 #ajf ,perch1 to fry1 #ajd ,rock fish1 baked1 #aja ,rock1 to boil1 #aja boiled1 #b;d1 #aja pickled1 #ajb to stew1 #aja ,shad1 baked1 #ajb to barbecue1 #ajc broil1 #ajb fry1 #ajb potted1 #ajc to roast1 #ajb ,salmon1 to bake1 to boil and steak1 #ajf to pickle1 #ajg ,sheep's head1 to bake1 #ajj or rock1 to boil1 #ajj to bake1 #b;d1 #ajj #c;d1 #aja boiled1 #ajj ,sturgeon1 baked1 #ajd cutlet1 #ajc scalloped1 #ajc ,trout1 to fry1 #ajd ,,game4 ,duck1 wild1 #aaa to cook for breakfast1 #aaa ,fowl roast in a stove1 #aaj ,goose 1 #aaa #b;d1 #aaa ,partridges1 to broil1 #aab and pheasants1 to cook1 #aab to roast1 #aab ,pigeon1 to broil1 #aab pie1 #aac to stew1 #aac ,rabbit1 barbecue1 #aji roast1 #aji stewed1 #aji #b;d1 #aji ,reed birds1 to dress1 #aac ,sora1 ortolans and other small birds1 to cook1 #aac ,sora1 ortolans1 robins and other small birds1 to cook1 #aad ,squirrel1 to barbecue1 #ajh ,turkey1 wild1 #aaj simple way of preparing1 #aaj ,venison1 haunch1 #ajh of1 #ajg ,venison1 stewed1 #ajh #b;d1 #ajh ,,meats4 ,backbone or chine1 to cook1 #abj pie1 #abj ,bacon1 to cure1 #abe curing1 #abe fried1 #acj and greens1 #abi shoulder of1 #abi ,chine1 to dress1 #aba roast1 #aba ,ham1 baked1 #abg #b;d1 #abh or tongue1 bake1 #abg broiled1 #abi of pork1 to cook1 #aba for curing1 #abe ,virginia mode of curing1 #abd to boil1 #abf #b;d1 #abg weighing #aj lbs1 #abf fried1 #abi an improvement to1 #abf relish1 #aca spiced1 #abi stuffed and baked1 #abh to stuff1 fresh cured1 #abh toast1 #aca #b;d1 #aca ,jowl and turnip salad1 #acj ,lard1 to cure1 #abd ,leg of pork stuffed1 #aba ,pickled pork1 equal to fresh1 #acj ,pork royal1 #abb steak1 #aai ,sausage meat1 #abb excellent recipe1 #abb seasoning for1 #abb ,salt pork1 how to cook1 #aca ,spare ribs1 #aai pork1 #aai #c;d1 #aai #dth1 #aai grisken and short ribs1 to cook1 #abj ,souse cheese1 #abc to make from hogs' feet1 #abc ,sweetbread of hog1 #abc ,tongue or ham1 potted1 #aca ,barbecue shoat1 #acb ,forequarter of shoat to roast1 #acb ,head of shoat1 #acd to stew1 #ace pig to hash1 #ace ,head and jowl of pig to stew1 #acd ,jowl of shoat1 #acc ,roast pig1 #acc shoat1 #acb ,,beef ,,and ,,veal4 -la mode1 #adj #b;d1 #adj #c;d1 #ada ,boiled beef and turnips1 #ada ,brine for beef1 #aed ,brains1 croquettes1 #aea to dress1 #aej fry1 #aej 1 #aej stew1 #aej ,collaps1 beef1 #adf ,collar1 #adb ,cow heel1 #aec fried1 #aec ,corned beef1 #aed #b;d1 #aef #c;d1 #aef and tongues1 #aee or pork1 #aee round1 to cook1 #aeh beef1 how to cook1 #aei tongue1 to cook1 #aeh ,cure for drying1 #aei ham1 #afj ,daube ,froide1 #afc ,dry beef and tongue1 #afj ,french dish1 #aec ,frizzled beef1 #add ,fricassed beef1 #ade ,gravy brown1 #aeb for roast beef1 #aeb ,heel of beef to fry1 #aec ,hunter's beef or spiced round1 #aef #b;d1 #aeg ,heart of 1 #adg ,kidneys1 broiled1 #adh fried1 #adh #b;d1 #adh grilled1 #adh stewed1 #adg #b;d1 #adg ,liver1 #adi fried1 #adi to fry1 #adi to fry with onions1 #adi dried for relish1 #adi ,ox-heart1 to roast1 #adg ,roast beef1 #ach #b;d1 #aci ,rib roast of beef1 #aci ,round of beef1 to spice1 #aeg ,rump to stew1 #ade ,steak1 broiled1 #adb #b;d1 #adc how to cook1 #adc fried1 #add to fry1 #add fried with onions1 #adh ,stew1 ,lebanon1 #adf ,sausage1 beef1 #aeb bologna1 #aeb ,smoked beef1 #aei ,spiced 1 #aeg ,tongue la terrapin1 #adf toast1 #adg to stew1 #adf to pickle1 #aee ,tripe1 #aea #b;d1 #aea to fry1 #aeb prepare1 #aea ,calves' brains1 #afg ,cake1 of veal1 #afd ,chops1 veal1 #afa ,cutlets1 veal1 #afb #b;d1 #afb #c;d1 #afb ,cold veal1 dressed with white sauce1 #afc ,daub veal1 #afg ,feet1 calf's1 dressed as terrapins1 #afe ,head1 calf's1 #afg to bake1 #afg ,liver1 bewitched1 #aff broiled1 #afe to fry1 #aff #b;d1 #aff simple way of cooking1 #aff ,loaf1 veal1 #afc #b;d1 #afd ,loin of veal1 stewed1 #afj ,minced 1 #afc ,roast 1 #afa ,steak 1 #afa ,sweetbreads1 #afe #b;d1 #afe #c;d1 #afe ,,mutton ,,and ,,lamb4 ,broiled1 #agj ,chops1 mutton1 #agb #b;d1 #agb #c;d1 #agc broiled1 #agc ,corned 1 #aga ,leg of mutton1 boiled1 #agj ,leg of mutton1 boiled1 #b;d1 #agj roast1 #afi ,roast mutton1 #afi ,saddle of mutton1 to cook1 #aga 1 #aga iced1 #aga to roast1 #agj ,shoulder corned1 #agb ,slices1 grilled1 #agd ,stew1 #agc #b;d1 #agc ,tongues1 sheep1 #agd ,lamb's head1 #age to fricassee1 #age ,roast lamb1 #agd ,shoulder of lamb1 to grill1 #agd ,decorations and garnishes for cold meat and salads1 #age ,,poultry4 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,sweetmeat preserves1 #ddd ,strawberry 1 #deb jam1 #deb ,syrup 7golden71 #ded ,tomato preserves1 #dec sweetmeats1 #dec ,watermelon marmalade1 #dde or muskmelon preserves1 #dde ,apple jelly1 #c1 #dee1 #def 7crab71 #def ,blackberry jelly1 #ded ,currant 1 #dee 7without cooking71 #ded ,cranberry jelly1 #dee ,grape 1 #deg ,green grape jelly1 #deg ,orange 1 #def ,jelly oranges1 #deg ,quince jelly1 #def ,tomato1 #deh ,,confectionery4 ,almond macaroons1 #dfj ,caramels1 #b1 #dei 7chocolate71 #dfj ,cocoanut balls1 #dfj caramels1 #b1 #dfj drops1 #dfj ,cream candy1 #dei ,cream chocolate1 #dfj ,nut candy1 #deh ,molasses candy1 #dei ,sugar #b1 #deh kisses1 #deh ,,wine4 ,blackberry wine1 #d1 #dfb1 #dfc ,cider 1 #dfg ,cherry 1 #dfg ,currant #c1 #dff ,gooseberry 1 #dff ,grape ,wine1 #c1 #dfd 7,catawba71 #dfd1 #dfe 7wild black71 #dfe 7native71 #dfe ,fox grape wine1 #dfe ,orange 1 #dfg ,strawberry 1 #dfg ,tomato 1 #dfg ,apple toddy1 #b1 #dfh1 #dfi ,beer 7cream71 #dgd 7ginger71 #dge 7lemon71 #dge 7small71 #dge 7summer71 #dgd ,blackberry cordial1 #b1 #dgj ,cherry 1 #dga ,crab cider1 #dge ,cider 7mulled71 #dge ,dewberry cordial1 #b1 #dgj1 #dga ,eggnog1 #dfh ,lemon vinegar1 #dgd or orange syrup1 #dgd ,mint cordial1 #dgb ,orgeat1 #dgd ,raspberry acid1 #dgc vinegar1 #b1 #dgc ,regent punch1 #dfi ,roman punch1 #dfi1 #dgj ,rum 1 #dfi ,strawberry acid1 #b1 #dgb cordial1 #dga vinegar1 #dgb ,tea punch1 #dfi ,,the ,,sick-,,room ,,diet ,,and ,,remedies ,,for ,,the ,,sick4 ,aromatic vinegar1 #dhc ,arrowroot1 #b1 #dgi1 #dhj ,asthma1 sore-throat and cough1 remedy for1 #dia ,beef essence1 #dha tea1 #dha ,boils1 #dic salve for1 #dic ,bone felon1 #dib ,blisters1 dressing for1 #dic ,breakfast for an invalid1 #dhj ,breast salve1 #dhg ,burns and scalds1 #dhh ,carolina small hominy1 #dhc ,carrot salve for blisters1 #dib ,cold in the head1 cure for1 #b1 #dij ,colic1 cure for1 #dhf cramp1 cure for1 #dhf ,corns1 remedy for1 #dib ,coughs1 remedies for1 #dij ,chalk mixture for infants and young children1 #dhi ,chicken essence1 #dha jelly1 #dhb cholera1 #dhh ,chilblains1 #dhf ,chill pills1 #dhi ,cuts1 #dhf ,cracked wheat1 #dhj ,croup1 good treatment for1 #dib ,diarrhoea1 remedy for1 #dhi ,dysentery 1 #dhi ,earache 1 #dhg ,inflamed eyes1 remedy for1 #dhg ,epilepsy 1 #dhf ,food for sick infants1 #dhj ,flames1 to extinguish clothing in1 #dib ,jaundice1 remedy for1 #dia ,jamaica ginger 7,brown's71 #dhd ,lime-water1 #dhd ,liniment 7a good71 #dib for rheumatism1 #dib for recent burns1 #dhi ,mashed finger1 #dhh ,milk punch1 #dha ,mustard1 #dhd leaves1 #dhe ,nourishing way to prepare chicken1 squirrel1 or beef for the sick1 #dhb ,ocean salt1 #dhf ,panada1 #dhb ,prickly heat1 remedy for1 #dhh ,poison oak #b1 #dia ,poisons1 antidotes to1 #did-dif ,acids1 #did ,alkalies1 #did ,arsenic1 #did ,carbolic acid1 #did ,chloral1 #did ,chloroform1 #die ,copper1 #die ,corrosive sublimate1 #die ,gases1 #die ,glass1 in powder1 #die ,iodine1 #die ,lead1 #die ,nitrate of silver1 #die ,opium1 #die ,phosphorus1 #die ,prussic acid1 #die ,strychnine1 #dif ,tartar emetic1 #dif ,venomous bites of rabid dogs and serpents1 #dif ,quinine1 to take without tasting1 #dic ,racahaut1 #dhj ,seamoss farina1 #dhj ,seltzer aperient1 #dhd ,soda mint1 #dhd ,sore throat1 remedy for1 #c1 #dhe1 #dhf ,sick-room1 #dgf1 #dif ,scarlet fever1 preventive to1 #b1 #dhg1 #dhh ,snake bites1 #dhh ,toast1 dry1 #dhb milk1 #dhc scalded1 #dhc ,toothache drops1 #dhg ,thieves' vinegar1 #dhc ,weak back1 remedy for1 #did ,wine whey1 #dhj ,whooping-cough1 remedy for1 #dij ,,house-,,cleaning4 ,ants and bugs1 to destroy1 #ejc ,bedbugs 1 #ejc poison1 #ejc ,brasses1 to clean1 #eja ,carpets1 to wash1 #dii to remove ink from1 #ejj ,cement for rubber and glass1 #ejc ,egg-beater1 #ejb ,egg stains1 to remove from silver spoons1 #eja ,floors to oil1 #dii to dye1 #dii ,furniture to clean1 #ejj unvarnished1 to clean1 #ejj polish1 #b1 #ejj1 #eja ,house-cleaning 7directions for71 #dif-dih ,knives and tins1 to clean1 #ejb to remove rust from1 #ejb to whiten handles of1 #ejb ,mosquitoes1 #ejd ,marble slabs1 to clean1 #ejj ,oil-cloth1 to wash1 #b1 #dii ,paint1 to clean1 #dii ,rats1 #ejd ,red ants1 remedy for1 #ejc ,sapolio for kitchen use1 #ejb ,silver1 to clean1 #b1 #eja ,shading glass1 mixture for1 #ejc ,soap1 concentrated lye1 #ejd ,wall paper1 to remove grease from1 #ejj ,washing mixture1 #ejd ,whitewash1 outdoor1 #dih indoor1 #dih ,,recipes ,,for ,,restoring ,,old ,,clothes1 ,,setting ,,colors1 ,,removing ,,stains1 ,,etc4 ,black cashmere1 to wash1 #eje ,black crape veils1 to renew1 #ejf ,black silk1 to renew old1 #ejf to freshen old1 #ejf ,blue calicoes1 to keep bright and fresh1 #ejg ,colors1 to set1 #ejg ,colors1 to restore1 #ejg ,cloth1 to remove spots from1 #eje ,cloth1 soap for removing grease from1 #eje ,clothes to clean1 #eje ,fruit stains1 to remove1 #ejg or ink stains1 to remove1 #ejg ,iron rust1 to remove1 #ejh ,mildew1 1 #ejg ,labaraque solution for1 #ejg ,velvet1 to restore the pile of1 #ejf ,,miscellaneous ,,recipes4 ,almond bandoline1 #ead ,ammonia1 #ejh ,borax1 #eji ,bottle wax1 #eaj ,blood stains1 to remove1 #ead ,camphor ice1 #eab salve1 #eab ,cold cream1 #eaa ,chaps1 lotion for1 #eaa ,dandruff1 to remove1 #ead ,fertilizer for strawberries1 #eaa ,grafting wax1 #eaj ,hair-oil1 #c1 #eac dye1 #b1 #eac tonic1 #eac restorative1 #eah to clean1 #ead brushes1 to clean1 #ead ,herbs1 to dry1 #eaa ,ink 7black71 #eji 7red71 #eji ,liquid glue1 #eaj blacking1 #eaj ,lip salve 7red71 #eaa ,rose bandoline1 #ead ,shoe blacking1 #eaj ,shampoo liquor1 #eac ,sozodont1 #eab ,tooth powder1 #eab charcoal1 #eac ,,the ,,end4