,transcriber's ,note3 ,bold text is surrounded by equal signs while italic text is surrounded by underscores4 ,,common ,,sense ,,in ,,the ,,household ,a ,,manual ,,of ,,practical ,,housewifery ,,by ,,marion ,,harland4 8,we go upon the practical mode of teaching1 ,nickleby4 ,when a boy knows this out of book1 he goes and does it4 ,this is our system4 ,what do you think of it80--,nicholas ,nickleby4 ,,new ,,york3 ,,charles ,,scribner',s ,,sons #ahhc4 ,entered according to ,act of ,congress1 in the year #ahga1 by ,,charles ,,scribner ,,co41 ,in the ,office of the ,librarian of ,congress at ,washington4 ,,copyright1 #ahhj1 ,,by ,,charles ,,scribner',s ,,sons4 ,,grant1 ,,faires ,,rodgers1 ,,electrotypers ,,and ,,printers1 ,,philadelphia4 ,,to ,,my ,,fellow-,,housekeepers1 ,,north1 ,,east1 ,,south ,,and ,,west1 ,,this ,,volume1 ,,the ,,gleanings ,,of ,,many ,,years1 ,,is ,,cordially ,,dedicated4 ,,introductory ,,of ,,revised ,,edition4 ,it is not yet quite ten years since the publication of 8,,common ,,sense ,,in ,,the ,,household4 ,,general ,,receipts40 ,in offering the work to the publishers1 under whose able management it has prospered so wonderfully1 ,i said3 8,i have written this because ,i felt that such a ,manual of ,practical ,housewifery is needed40 ,that ,i judged aright1 taking my own experience as a housekeeper as the criterion of the wants and perplexities of others1 is abundantly proved by the circumstance which calls for this new and revised edition of the book4 ,through much and constant use--nearly #ajj1jjj copies having been printed from them--the stereotype plates have become so worn that the impressions are faint and sometimes illegible4 ,i gladly avail myself of the opportunity thus offered to re-read and so far to alter the original volume as may1 in the light of later improvements in the culinary art and in my understanding of it1 make the collection of family receipts more intelligible and available4 ,nor have ,i been able to resist the temptation to interpolate a few excellent receipts that have come into my hands at a later period than that of the publication of the last1 and in my estimation1 perhaps the most valuable of the 8,common ,sense ,series10 viz43 8,,the ,,dinner ,,year-,,book40 ,i am grateful1 also1 to the courtesy of my publishers for the privilege of thanking those to whom this book was1 and is dedicated1 8,my fellow-housekeepers--,north1 ,east1 ,south and ,west0--for their substantial endorsement of the work ,i have done in their behalf4 ,a collection of the private letters ,i have received from those who have used the 8,general ,receipts0 would make a volume very nearly as large as this4 ,if ,i have1 as the writers of these testimonials assure me--8done them good10--they have done me more in letting me know that ,i have not spent my strength for naught4 ,i acknowledge with pleasure sundry pertinent suggestions and inquiries which have led me1 in this revision1 to examine warily the phraseology of some receipts and to modify these1 ,i believe1 for the better4 ,but1 by far1 the best 8good0 done me through this work has been the conscious sisterhood into which ,i have come with the great body of ,american housewives4 ,this is a benefit not to be rated by dollars and cents1 or measured by time4 ,i hope my fellow-workers will find their old kitchen-companion1 in fresh dress1 yet more serviceable than before1 and that their daughters may1 at the close of a second decade1 demand new stereotype plates for still another1 and1 like this1 a progressive edition4 ,,marion ,,harland4 ,october #a1 #ahhj4 ,,index ,,of ,,general ,,subjects4 ,,page4 ,blanc-mange #dad ,bread #bef ,brandied fruits #dfc ,butter #bea ,cakes #bii ,candy #dfh ,canned fruits #dfc ---- vegetables #dfc ,catsups #agi ,clean1 to1 etc4 #eaa ,company #adj ,corn bread #bhc ,creams #dcb ,custards #dcb ,drinks #dhj ,eggs #bci ,familiar talk #a ,fish #ch ,fritters #djc ,fruit1 ripe1 for dessert #ddb ,game #adg ,gingerbread #ccj ,ices #dcb ,ice-cream #dcb ,icing #cja ,jellies #dad ,jellies1 fruit #dei ,meats #hd ,milk #bea ,nursery1 the #eaa ,pancakes #djc ,pickles #dfi ,pies #ccg ,preserves #dde ,pork #aad ,poultry #fi ,puddings #cga ,salads #ahg ,sauces for fish and meat #agj ---- for puddings #djh ,servants #ceh ,sick-room1 the #dib ,shell-fish #eg ,soap #ebh ,soups #ae ,sundries #eag ,tarts #cea ,vegetables #aig ,vinegars1 flavored #agi ,,familiar ,,talk ,,with ,,my ,,fellow-,,housekeeper ,,and ,,reader4 ,a ,,talk as woman to woman1 in which each shall say1 8,i0 and 8you10 and 8my dear10 and 8you know10 as freely as she pleases4 ,it would not be a womanly chat if we omitted these forms of expression4 ,an informal preface to what ,i mean shall be an informal book--bristling with 8,i's0 all the way through4 ,if said bristles offend the critic's touch1 let him remember that this work is not prepared for the library1 but for readers who trouble themselves little about editorial 8we's0 and the circumlocutions of literary modesty4 ,i wish it were in my power to bring you1 the prospective owner of this volume1 in person1 as ,i do in spirit1 to my side on this winter evening1 when the bairnies are 8folded like the flocks20 the orders for breakfast committed to the keeping of ,bridget1 or ,gretchen1 or ,chloe1 or the plans for the morrow definitely laid in the brain of that ever-busy1 but most independent of women1 the housekeeper who 8does her own work40 ,i should perhaps summon to our cozy conference a very weary companion--weary of foot1 of hand--and ,i should not deserve to be your confidant1 did ,i not know how often heart-weary with discouragement2 with much producing of ways and means2 with a certain despondent looking forward to the monotonous grinding of the household machine2 to the certainty1 proved by past experience1 that toilsome as has been this day1 the morrow will prove yet more abundant in labors1 in trials of strength and nerves and temper4 ,you would tell me what a dreary problem this of 8woman's work that is never done0 is to your fainting soul4 ,how1 try as you may and as you do to be systematic and diligent1 something is always 8turning up0 in the treadmill to keep you on the strain4 ,how you often say to yourself1 in bitterness of spirit1 that it is a mistake of ,christian civilization to educate girls into a love of science and literature1 and then condemn them to the routine of a domestic drudge4 ,you do not see1 you say1 that years of scholastic training will make you a better cook1 a better wife or mother4 ,you have seen the time--nay1 many times since assuming your present position--when you would have exchanged your knowledge of ancient and modern languages1 belles-lettres1 music1 and natural science1 for the skill of a competent kitchen-maid4 ,the 8learning how0 is such hard work6 ,labor1 too1 uncheered by encouraging words from mature housewives1 unsoftened by sympathy even from your husband1 or your father or brother1 or whoever may be the 8one0 to whom you 8make home lovely40 ,it may be that1 in utter discouragement1 you have made up your mind that you have 8no talent for these things40 ,i have before me now the picture of a wife1 the mother of four children1 who1 many years ago1 sickened me for all time with that phrase4 ,in a slatternly morning-gown at four in the afternoon1 leaning back in the laziest and most ragged of rocking-chairs1 dust on the carpet1 on the open piano1 the mantel1 the mirrors1 even on her own hair1 she rubbed the soft palm of one hand with the grimy fingers of the other1 and with a sickly-sweet smile whined out-- 8,now1 ,i am one of the kind who have no talent for such things6 ,the kitchen and housework and sewing are absolutely hateful to me--utterly uncongenial to my turn of mind4 ,the height of my earthly ambition is to have nothing to do but to paint on velvet all day60 ,i felt then1 in the height of my indignant disgust1 that there was propriety as well as wit in the 8,spectator's0 suggestion that every young woman should1 before fixing the wedding-day1 be compelled by law to exhibit to inspectors a prescribed number of useful articles as her outfit--napery1 bed-linen1 clothing1 etc41 made by her own hands1 and that it would be wise legislation which should add to these proofs of her fitness for her new sphere a practical knowledge of housework and cookery4 ,if you have not what our ,yankee grandmothers termed a 8faculty0 for housewifery--yet are obliged1 as is the case with an immense majority of ,american women1 to conduct the affairs of a household1 bills of fare included--there is the more reason for earnest application to your profession4 ,if the natural taste be dull1 lay to it more strength of will--resolution born of a just sense of the importance of the knowledge and dexterity you would acquire4 ,do not scoff at the word 8profession40 ,call not that common and unclean which ,providence has designated as your life-work4 ,i speak not now of the labors of the culinary department alone2 but1 without naming the other duties which you and you only can perform1 ,i do insist that upon method1 skill1 economy in the kitchen1 depends so much of the well-being of the rest of the household1 that it may safely be styled the root--the foundation of housewifery4 ,i own it would be pleasanter in most cases1 especially to those who have cultivated a taste for intellectual pursuits1 to live above the heat and odor of this department4 ,it must be very fine to have an efficient aide-de-camp in the person of a ,french cook1 or a competent sub-manager1 or an accomplished head-waiter who receives your orders for the day in your boudoir or library1 and executes the same with zeal and discretion that leave you no room for anxiety or regret4 ,such mistresses do not need cookery-books4 ,the few--and it must be borne in mind that in this country these are very few--born in an estate like this would not comprehend what ,i am now writing2 would not enter into the depths of that compassionate yearning which moves me as ,i think of what ,i have known for myself in the earlier years of my wedded life1 what ,i have heard and seen in other households of honest intentions brought to contempt2 of ill-directed toil2 of mortification1 and the heavy1 wearing sense of inferiority that puts the novice at such a woful disadvantage in a community of notable managers4 ,there is no use in enlarging upon this point4 ,you and ,i might compare experiences by the hour without exhausting our store4 8,and then0--you sigh1 with a sense of resentment upon you1 however amiable your disposition1 for the provocation is dire--8cookery-books and young housekeepers' assistants1 and all that sort of thing1 are such humbugs6--,dark lanterns at best--too often ,will-o'-the-wisps40 ,my dear1 would you mind handing me the book which lies nearest you on the table there8 8,dickens80 ,of course4 ,you will usually find something of his in every room in this house--almost as surely as you will a ,bible4 ,it rests and refreshes one to pick him up at odd times1 and dip in anywhere4 ,hear the bride1 ,mrs4 ,john ,rokesmith1 upon our common grievance4 8,she was under the constant necessity of referring for advice and support to a sage volume1 entitled #8,the ,complete ,british ,family ,housewife1' which she would sit consulting1 with her elbows upon the table1 and her temples in her hands1 like some perplexed enchantress poring over the ,black ,art4 ,this1 principally because the ,complete ,british ,housewife1 however sound a ,briton at heart1 was by no means an expert ,briton at expressing herself with clearness in the ,british tongue1 and sometimes might have issued her directions to equal purpose in the ,kamtchatkan language40 ,don't interrupt me1 my long-suffering sister6 ,there is more of the same sort to come4 8,there was likewise a coolness on the part of #8,the ,complete ,british ,housewife' which ,mrs4 ,john ,rokesmith found highly exasperating4 ,she would say1 #8,take a salamander1' as if a general should command a private to catch a ,tartar4 ,or1 she would casually issue the order1 #8,throw in a handful' of something entirely unattainable4 ,in these1 the housewife's most glaring moments of unreason1 ,bella would shut her up and knock her on the table1 apostrophizing her with the compliment--#8,o you ,,are a stupid old donkey6 ,where am ,i to get it1 do you think8'0 ,when ,i took possession of my first real home1 the prettily furnished cottage to which ,i came as a bride1 more full of hope and courage than if ,i had been wiser1 five good friends presented me with as many cookery-books1 each complete1 and all by different compilers4 ,one day's investigation of my mnage convinced me that my lately-hired servants knew no more about cookery than ,i did1 or affected stupidity to develop my capabilities or ignorance4 ,too proud to let them suspect the truth1 or to have it bruited abroad as a topic for pitying or contemptuous gossip1 ,i shut myself up with my 8,complete ,housewives10 and inclined seriously to the study of the same1 comparing one with the other1 and seeking to shape a theory which should grow into practice in accordance with the best authority4 ,i don't like to remember that time6 ,the question of disagreeing doctors1 and the predicament of falling between two stools1 are trivial perplexities when compared with my strife and failure4 ,said the would-be studious countryman to whom a mischievous acquaintance lent 8,webster's ,unabridged ,dictionary0 as an entertaining volume1--8,i wrastled1 and ,i wrastled1 and ,i wrastled with it1 but ,i couldn't get up much of an int'rest40 ,my wrestling begat naught save pitiable confusion1 hopeless distress1 and a three-days' sick headache1 during which season ,i am not sure that ,i did not darkly contemplate suicide as the only sure escape from the meshes that girt me4 ,at the height--or depth--of my despondency a friend1 one with a great heart and steady brain1 came to my rescue4 ,her cheerful laugh over my dilemma rings down to me now1 through all these years1 refreshingly as it then saluted my ears4 8,bless your innocent little heart60 she cried1 in her fresh1 gay voice1 8,ninety-nine out of a hundred cookbooks are written by people who never kept house1 and the hundredth by a good cook who yet doesn't know how to express herself to the enlightenment of others4 ,compile a receipt book for yourself4 ,make haste slowly4 ,learn one thing at a time1 and when you have mastered it1 #8make a note on it1' as ,captain ,cuttle says--never losing sight of the principle that you must do it in order to learn how40 ,then she opened to me her own neatly-written 8,manual0--the work of years1 recommending1 as ,i seized it that ,i should commence my novitiate with simple dishes4 ,this was the beginning of the hoard of practical receipts ,i now offer for your inspection4 ,for twenty years1 ,i have steadily pursued this work1 gleaning here and sifting there1 and levying such remorseless contributions upon my friends1 that ,i fear the sight of my paper and pencil has long since become a bugbear4 ,for the kindness and courtesy which have been my invariable portion in this quest1 ,i hereby return hearty thanks4 ,for the encouraging words and good wishes that have ever answered the hint of my intention to collect what had proved so valuable to me into a printed volume1 ,i declare myself to be yet more a debtor4 ,i do not claim for my compend the proud pre-eminence of the 8,complete ,american ,housewife40 ,it is no boastful system of 8,cookery ,taught in ,twelve ,lessons40 ,and ,i should write myself down a knave or a fool1 were ,i to assert that a raw cook or ignorant mistress can1 by half-a-day's study of my collection1 equal ,soyer or ,blot1 or even approximate the art of a half-taught scullion4 ,we may as well start from the right point1 if we hope to continue friends4 ,you must learn the rudiments of the art for yourself4 ,practice1 and practice alone1 will teach you certain essentials4 ,the management of the ovens1 the requisite thickness of boiling custards1 the right shade of brown upon bread and roasted meats--these and dozens of other details are hints which cannot be imparted by written or oral instructions4 ,but1 once learned1 they are never forgotten1 and henceforward your fate is in your own hands4 ,you are mistress of yourself1 though servants leave4 ,have faith in your own abilities4 ,you will be a better cook for the mental training you have received at school and from books4 ,brains tell everywhere1 to say nothing of intelligent observation1 just judgment1 a faithful memory1 and orderly habits4 ,consider that you have a profession1 as ,i said just now1 and resolve to understand it in all its branches4 ,my book is designed to help you4 ,i believe it will1 if for no other reason1 because it has been a faithful guide to myself--a reference beyond value in seasons of doubt and need4 ,i have brought every receipt to the test of common sense and experience4 ,those which ,i have not tried myself were obtained from trustworthy housewives--the best ,i know4 ,i have enjoyed the task heartily1 and from first to last the persuasion has never left me that ,i was engaged in a good cause4 ,throughout ,i have had you1 my dear sister1 present before me1 with the little plait between your brows1 the wistful look about eye and mouth that reveal to me1 as words could not1 your desire to 8do your best40 8,in a humble home1 and in a humble way10 ,i hear you add1 perhaps4 ,you 8are not ambitious20 you 8only want to help ,john1 and to make him and the children comfortable and happy40 ,heaven reward your honest1 loyal endeavors6 ,would you mind if ,i were to whisper a word in your ear ,i don't care to have progressive people hear8--although progress is a grand thing when it takes the right direction4 ,my dear1 ,john and the children1 and the humble home1 make your sphere for the present1 you say4 ,be sure you fill it--full6 before you seek one wider and higher4 ,there is no better receipt between these covers than that4 ,leave the rest to ,god4 ,everybody knows those four lines of ,george ,herbert's1 which ought to be framed and hung up in the work-room of every house3-- 8,a servant1 with this clause1 ,makes drudgery divine2 ,who sweeps a room as for ,thy laws ,makes that and th' action fine40 ,i wonder if the sainted poet knows--in that land where drudgery is one of the rough places forever overpast1 and work is unmingled blessing--to how many sad and striving hearts those words have brought peace8 ,and by way of helping ,john1 not only by saving money and preparing palatable and wholesome dishes for his table1 but by sparing the wife he loves many needless steps and much hurtful care1 will you heed a homely hint or two relative to the practice of your art8 ,study method1 and economy of time and strength1 no less than of materials4 ,i take it for granted that you are too intelligent to share in the vulgar prejudice against labor-saving machines4 ,a raisin-seeder costs a trifle in comparison with the time and patience required to stone the fruit in the old way4 ,a good egg-beater--the ,dover1 for instance--is a treasure4 ,so with farina-kettles1 syllabub churns1 apple-corers1 potato-peelers and slicers1 clothes wringers and sprinklers1 and the like4 ,most of these are made of tin--are therefore cheap and easily kept clean4 ,let each article have its own place in the closet and kitchen1 to which restore it so soon as you have done using it4 ,before undertaking the preparation of any dish1 read over the receipt carefully1 unless you are thoroughly familiar with the manufacture of it4 ,many excellent housewives have a fashion of saying loftily1 when asked how such things are made--8,i carry all my receipts in my head4 ,i never wrote out one in my life40 ,and you1 if timid and self-distrustful1 are smitten with shame1 keep your receipt-book out of sight1 and cram your memory with ingredients and measures1 times and weights1 for fear ,mrs4 ,notable should suspect you of rawness and inefficiency4 ,whereas the truth is1 that if you have a mind worthy of the name1 its powers are too valuable to be laden with such details4 ,master the general principles1 as ,i said just now1 and for particulars look to your marching-orders4 ,having refreshed your memory by this reference1 pick out from your household stores1 and set in convenient order1 within reach of your hand1 everything you will need in making ready the particular compound under consideration4 ,then1 take your stand in the midst--or sit1 if you can4 ,it is common sense--oftentimes a pious duty1 to take judicious care of your physical health4 ,i lay it down as a safe and imperative rule for kitchen use--,never stand when you can do your work as well while sitting4 ,if ,i could have ,john's ear for a minute1 ,i would tell him that which would lead him to watch you and exercise wholesome authority in this regard4 ,next1 prepare each ingredient for mixing1 that the bread1 cake1 pudding1 soup1 or ragot may not be delayed when half finished because the flour is not sifted1 or the 8shortening0 warmed1 the sugar and butter are not creamed1 the meat not cut up1 or the herbs not minced4 ,don't begin until you are ready2 then go steadily forward1 8without haste1 without rest10 and think of what you are doing4 8,dickens again80 ,why not1 since there is no more genial and pertinent philosopher of common life and every-day subjects8 ,to quote1 then-- 8,it was a maxim of ,captain ,swosser's10 said ,mrs4 ,badger1 8speaking in his figurative1 naval manner1 that when you make pitch hot1 you cannot make it too hot1 and that if you have only to swab a plank1 you should swab it as if ,davy ,jones were after you4 ,it appears to me that this maxim is applicable to the medical as well as the nautical profession40 8,to all professions60 observed ,mr4 ,badger4 8,it was admirably said by ,captain ,swosser2 beautifully said60 ,but it will sometimes happen that when you have heated your pitch1 or swabbed your deck1 or made your pudding according to the lights set before you1 the result is a failure4 ,this is especially apt to occur in a maiden effort4 ,you have wasted materials and time1 and suffered1 moreover1 acute demoralization--are enwrapped in a wet blanket of discouragement1 instead of the seemly robe of complacency4 ,yet no part of the culinary education is more useful1 if turned to proper account1 than this very discipline of failure4 ,it is a stepping-stone to excellence--sharp1 it is true1 but often sure4 ,you have learned how not to do it right1 which is the next thing to success4 ,it is pretty certain that you will avoid1 in your second essay1 the rock upon which you have split this time4 ,and1 after all1 there are few failures which are utter and irremediable4 ,scorched soups and custards1 sour bread1 biscuit yellow with soda1 and cake heavy as lead1 come under the head of 8hopeless40 ,they are absolutely unfit to be set before civilized beings and educated stomachs4 ,should such mishaps occur1 lock the memory of the attempt in your own bosom1 and do not vex or amuse ,john and your guests with the narration1 still less with visible proof of the calamity4 ,many a partial failure would pass unobserved but for the clouded brow and earnest apologies of the hostess4 ,do not apologize except at the last gasp6 ,if there is but one chance in ten that a single person present may not discover the deficiency which has changed all food on the table to dust and gravel-stones to you1 trust to the one chance1 and carry off the matter bravely4 ,you will be astonished to find1 if you keep your wits about you how often even your husband will remain in blissful ignorance that aught has gone wrong1 if you do not tell him4 ,you know so well what should have been the product of your labor that you exaggerate the justice of others' perceptions4 ,console yourself1 furthermore1 with the reflection that yours is not the first failure upon record1 nor the million-and-first1 and that there will be as many to-morrows as there have been yesterdays4 ,don't add to a trifling contretemps the real discomfort of a discontented or fretful wife4 ,say blithely1 if ,john note your misfortune--8,i hope to do better another time10 and do not be satisfied until you have redeemed your pledge4 ,experience and your quick wit will soon teach you how to avert impending evils of this nature1 how to snatch your preparations from imminent destruction1 and1 by ingenious correctives or concealments1 to make them presentable4 ,these you will soon learn for yourself if you keep before you the truism ,i have already written1 to wit1 that few failures are beyond repair4 ,never try experiments for the benefit of invited guests nor1 when ,john is at home1 risk the success of your meal upon a new dish4 ,have something which you know he can eat1 and introduce experiments as by-play4 ,but do not be too shy of innovations in the shape of untried dishes4 ,variety is not only pleasant1 but healthful4 ,the least pampered palate will weary of stereotyped bills of fare4 ,it is an idea which should have been exploded long ago1 that plain roast1 boiled1 and fried1 on ,monday1 ,tuesday1 ,wednesday1 and ,thursday1 cod-fish on ,friday1 with pork-and-beans every ,saturday1 are means of grace1 because economical4 ,and with this should have vanished the prejudice against warmed-over meals--or rchauffs1 as our ,french friends term them4 ,i have tried1 in the following pages1 to set forth the attractions of these1 and their claims to your attention as being savory1 economical1 nourishing1 and often elegant4 ,in preparing these acceptably1 everything depends upon your own taste and skill4 ,season with judgment1 cook just enough and not a minute too long1 and dish nicely4 ,the recommendation of the eye to the palate is a point no cook can afford to disregard4 ,if you can offer an unexpected visitor nothing better than bread-and-butter and cold ham1 he will enjoy the luncheon twice as much if the bread be sliced thinly and evenly1 spread smoothly1 each slice folded in the middle upon the buttered surface1 and piled symmetrically2 if the ham be also cut thin1 scarcely thicker than a wafer1 and garnished with parsley1 cresses1 or curled lettuce4 ,set on mustard and pickles2 let the table-cloth and napkin be white and glossy2 the glass clear1 and plate shining clean2 and add to these accessories to comfort a bright welcome1 and1 my word for it1 you need fear no dissatisfaction on his part1 however epicurean may be his tastes4 ,should your cupboard be bare of aught more substantial than crackers and cheese1 do not yield to dismay2 split the crackers 7if splittable71 toast the inside lightly1 and butter while hot4 ,grate your cheese into a powdery mound1 garnishing the edges of the plate4 ,if you have no beverage except water to set before him1 let this be cool1 and pour it out for him yourself1 into an irreproachable glass4 ,a dirty table-cloth1 a smeared goblet1 or a sticky plate1 will spoil the most luxurious feast4 ,a table well set is half-spread4 ,i have not said one-tenth of that which is pressing upon my heart and mind1 yet ,i fear you may think me trite and tedious4 ,one suggestion more1 and we will proceed to the details of business4 ,i believe that1 so far as care can avail in securing such a result1 my receipts are accurate4 ,but in the matter of seasoning and other minor details1 consult your judgment and ,john's taste4 ,take this liberty with whatever receipt you think you can improve4 ,if ,i chance to find in your work-basket1 or upon the kitchen dresser1 a well-thumbed copy of my beloved 8,common ,sense10 with copious annotations in the margin1 ,i shall1 so far from feeling wounded1 be flattered in having so diligent a student1 and1 with your permission1 shall engraft the most happy suggestions upon the next edition4 ,for the speedy issue of which1 the petitioner doth humbly pray4 ,,marion ,,harland4 ,,note4 ,in looking over this book the reader will notice certain receipts marked thus--4 ,i do not claim for these greater merit than should of right be accorded to many others4 ,i merely wish to call the attention of the novice to them as certainly safe1 and for the most part simple4 ,every one thus marked has been tried by myself2 most of them are in frequent1 some in daily use1 in my own family4 ,my reason for thus singling out comparatively a small number of receipts from the rest1 is the recollection of my own perplexities--the loss of time and patience to which ,i have been subjected in the examination of a new cookery-book1 with an eye to immediate use of the directions laid down for various dishes4 ,i have often and vainly wished for a finger-board to guide me in my search for those which were easy and sure1 and which would result satisfactorily4 ,this sort of directory ,i have endeavored to supply1 taking care1 however1 to inform the reader in advance that1 so far as ,i know1 there is not an unsafe receipt in the whole work4 ,of course it was not necessary or expedient to append the above sign to plain 8roast and boiled10 which are in common use everywhere4 ,,soups4 ,,the base of your soup should always be uncooked meat4 ,to this may be added1 if you like1 cracked bones of cooked game1 or of underdone beef or mutton2 but for flavor and nourishment1 depend upon the juices of the meat which was put in raw4 ,cut this into small pieces1 and beat the bone until it is fractured at every inch of its length4 ,put them on in cold water1 without salt1 and heat very slowly4 ,do not boil fast at any stage of the operation4 ,keep the pot covered1 and do not add the salt until the meat is thoroughly done1 as it has a tendency to harden the fibres1 and restrain the flow of the juices4 ,strain--always through a cullender1 after which clear soups should be filtered through a hair-sieve or coarse bobbinet lace4 ,the bag should not be squeezed4 ,it is slovenly to leave rags of meat1 husks of vegetables and bits of bone in the tureen4 ,do not uncover until you are ready to ladle out the soup4 ,do this neatly and quickly1 having your soup-plates heated beforehand4 ,most soups are better the second day than the first1 unless they are warmed over too quickly or left too long upon the fire after they are hot4 ,in the one case they are apt to scorch2 in the other they become insipid4 ,,vegetable ,,soups4 ,,green ,,pea4 7,no4 #a47 #d lbs4 beef--cut into small pieces4 peck of green peas4 #a gallon water4 cup of rice-flour1 salt1 pepper and chopped parsley4 ,boil the empty pods of the peas in the water one hour before putting in the beef4 ,strain them out1 add the beef1 and boil slowly for an hour and a half longer4 ,half an hour before serving1 add the shelled peas2 and twenty minutes later1 the rice-flour1 with salt1 pepper and parsley4 ,after adding the rice-flour1 stir frequently1 to prevent scorching4 ,strain into a hot tureen4 ,,green ,,pea 7,no4 #b47 #b qts4 of strong veal or beef broth4 teaspoonful sugar4 #a tablespoonful butter4 #a qt4 shelled peas4 ,bring the broth to a boil2 put in the peas1 and boil for twenty minutes4 ,add the sugar1 and a sprig of green mint4 ,boil a quarter of an hour more1 and stir in the butter1 with pepper and salt1 if the broth be not sufficiently salted already4 ,strain before serving1 and send to table with small squares of toasted bread floating upon the top4 ,,split ,,pea 7dried74 #a gallon water4 #a qt4 split peas1 which have been soaked over night4 #a lb4 salt pork1 cut into bits an inch square4 #a lb4 beef1 cut into bits an inch square4 ,celery and sweet herbs4 ,fried bread4 ,put over the fire1 and boil slowly for two hours1 or until the quantity of liquor does not exceed two quarts4 ,pour into a cullender1 and press the peas through it with a wooden or silver spoon4 ,return the soup to the pot1 adding a small head of celery1 chopped up1 a little parsley1 or1 if preferred1 summer savory or sweet marjoram4 ,have ready three or four slices of bread 7stale7 which have been fried in butter until they are brown2 cut into slices and scatter them upon the surface of the soup after it is poured into the tureen4 ,,pea ,,and ,,tomato4 ,this is made according to either of the foregoing receipts1 in summer with green--in winter with dried and split peas4 ,just before straining the soup1 add a quart of tomatoes1 which have already been stewed soft2 let the whole come to a good boil1 and strain as above directed4 ,if the stewed tomato be watery1 strain off the superfluous liquid before pouring into the pea soup1 or it will be too thin4 ,,bean 7dried47 ,the beans used for this purpose may be the ordinary kidney1 the rice or field bean1 or1 best of all1 the ,french mock-turtle soup bean4 ,soak a quart of these over night in soft lukewarm water2 put them over the fire next morning1 with one gallon of cold water and about two pounds of salt pork4 ,boil slowly for three hours1 keeping the pot well covered2 shred into it a head of celery1 add pepper--cayenne1 if preferred--simmer half an hour longer1 strain through a cullender1 and serve1 with slices of lemon passed to each guest4 ,mock-turtle beans1 treated in this way1 yield a very fair substitute for the fine calf's-head soup known by the same name4 ,,bean ,,and ,,corn4 ,this is a winter soup1 and is made of white beans prepared according to the foregoing receipt1 but with the addition of a quart of dried or canned corn4 ,if the former is used--and the ,shaker sweet corn is nearly1 salted corn quite as good for the purpose as the more expensive canned green corn--soak it overnight in warm water--changing this early in the morning1 and pouring on more warm water1 barely enough to cover the corn1 and keeping it in a close vessel until ready to put on the beans4 ,let all boil together1 with pork as in the bean soup proper4 ,strain out as usual1 rubbing hard through the cullender4 ,some persons have a habit of neglecting the use of the cullender in making bean soup1 and serving it like stewed beans which have been imperfectly drained4 ,the practice is both slovenly and unwholesome1 since the husks of the cereal are thus imposed upon the digestive organs of the eater1 with no additional nutriment4 ,to the beans and corn may be added a pint of stewed tomato1 if desired4 ,,asparagus 7,white soup47 #c lbs4 veal4 ,the knuckle is best4 #c bunches asparagus1 as well bleached as you can procure4 #a gallon water4 #a cup milk4 #a tablespoonful rice flour4 ,pepper and salt4 ,cut off the hard green stem1 and put half of the tender heads of the asparagus into the water with the meat4 ,boil in closely covered pot for three hours1 until the meat is in rags and the asparagus dissolved4 ,strain the liquor and return to the pot1 with the remaining half of the asparagus heads4 ,let this boil for twenty minutes more1 and add1 before taking up1 a cup of sweet milk 7cream is better7 in which has been stirred a tablespoonful of rice-flour1 arrow-root1 or corn-starch4 ,when it has fairly boiled up1 serve without further straining1 with small squares of toast in the tureen4 ,season with salt and pepper4 ,,asparagus 7,green soup47 #c lbs4 veal--cut into small pieces4 lb4 salt pork4 #c bunches asparagus4 #a gallon water4 ,cut the entire stalk of the asparagus into pieces an inch long1 and when the meat has boiled one hour1 add half of the vegetable to the liquor in the pot4 ,boil two hours longer and strain1 pressing the asparagus pulp very hard to extract all the green coloring4 ,add the other half of the asparagus--7the heads only1 which should be kept in cold water until you are ready for them71 and boil twenty minutes more4 ,then proceed as with the asparagus white soup1 omitting the milk1 thickening1 and salt4 ,the pork will supply the latter seasoning4 ,,tomato 7,winter soup47 #c lbs4 beef4 #a qt4 canned tomatoes4 #a gallon water4 ,a little onion4 ,pepper and salt4 ,let the meat and water boil for two hours1 until the liquid is reduced to little more than two quarts4 ,then stir in the tomatoes1 and stew all slowly for three-quarters of an hour longer4 ,season to taste1 strain1 and serve4 ,,tomato 7,summer soup74 #b lbs4 veal1 or lamb4 #a gallon water4 #b qts4 fresh tomatoes1 peeled and cut up fine4 #a tablespoonful butter4 #a teaspoonful white sugar4 ,pepper and salt4 ,chopped parsley4 ,boil the meat to shreds and the water down to two quarts4 ,strain the liquor1 put in the tomatoes1 stirring them very hard that they may dissolve thoroughly2 boil half an hour4 ,season with parsley or any other green herb you may prefer1 pepper1 and salt4 ,strain again1 and stir in a tablespoonful of butter1 with a teaspoonful of white sugar1 before pouring into the tureen4 ,this soup is more palatable still if made with the broth in which chickens were boiled for yesterday's dinner4 ,,turnip4 ,knuckle of veal1 well cracked4 #e qts4 water4 ,cover closely and stew gently for four hours1 the day before the soup is wanted4 ,on the morrow1 skim off the fat and warm the stock gradually to a boil4 ,have ready an onion and six large winter or a dozen small summer turnips1 sweet marjoram or thyme minced very finely4 ,put these into the soup and let them simmer together for an hour4 ,strain3 return to the fire and add a cup of milk--in which has been stirred a tablespoonful of rice-flour or other thickening--and a tablespoonful of butter4 ,season with salt and pepper1 let it boil up once1 stirring all the time1 as is necessary in all soups where milk is added at last1 and remove instantly1 or it will scorch4 ,,potato4 ,a dozen large mealy potatoes4 #b onions4 #a lb4 salt pork4 #c qts4 water4 #a tablespoonful butter4 #a cup milk or cream4 #a well-beaten egg4 ,chopped onion4 ,boil the pork in the clear water for an hour and a half1 then take it out4 ,have ready the potatoes1 which1 after being peeled and sliced1 should lie in cold water for half an hour4 ,throw them into the pot1 with the chopped onion4 ,cover and boil three-quarters of an hour1 stirring often4 ,beat in butter1 milk and egg4 ,add the latter ingredients carefully1 a little at a time2 stir while it heats to a final boil1 and then serve4 ,this is a cheap wholesome dish1 and more palatable than one would suppose from reading the receipt4 ,,graham ,,soup4 #c onions4 #c carrots4 #d turnips4 #a small cabbage4 #a bunch celery4 #a pt4 stewed tomatoes4 ,chop all the vegetables1 except the tomatoes and cabbage1 very finely1 and set them over the fire with rather over three quarts of water4 ,they should simmer gently for half an hour1 at the end of which time the cabbage must be added1 having previously been parboiled and chopped up4 ,in fifteen minutes more put in the tomatoes and a bunch of sweet herbs1 and give all a lively boil of twenty minutes4 ,rub through a cullender1 return the soup to the fire1 stir in a good tablespoonful of butter1 pepper1 and salt1 half a cup of cream if you have it1 thickened with corn-starch2 let it boil up1 and it is ready for the table4 ,,ochra1 ,,or ,,gumbo4 ,ochra1 or okra1 is a vegetable little known except in the far ,south1 where it is cultivated in large quantities and is very popular4 ,a favorite soup is prepared from it in the following manner3-- #b qts4 of ochras1 sliced thin4 #a qt4 of tomatoes1 also sliced4 #d tablespoonfuls of butter4 #b lbs4 of beef1 cut into small pieces4 lb4 corned ham or pork1 also cut up4 ,put the meat and ochras together in a pot with a quart of cold water--just enough to cover them--and let them stew for an hour4 ,then add the tomatoes and two quarts of boiling water--more1 if the liquid in the pot has boiled away so as to expose the meat and vegetables4 ,boil three-quarters of an hour longer1 skimming often with a silver spoon4 ,when the contents of the vessel are boiled to pieces1 put in the butter1 with cayenne pepper and salt1 if the ham has not seasoned it sufficiently4 ,strain and send up with squares of light1 crisp toast floating upon it4 ,,corn4 #a large fowl1 cut into eight pieces4 #a doz4 ears green corn--cut from the cobs4 ,boil the chicken with the cobs in a gallon of water until the fowl is tender--if tough1 the boiling must be slow and long4 ,then1 put the corn into the pot1 and stew an hour longer--still gently4 ,remove the chicken with a cupful of the liquid1 if you wish to make other use of the meat4 ,set this aside1 take out the cobs1 season the corn-soup with pepper1 salt1 and parsley2 thicken with rice or wheat flour1 boil up once1 and serve without straining1 if the corn be young and tender4 ,a tolerable fricassee may be made of the chicken1 unless it has boiled to rags1 by beating up an egg and a tablespoonful of butter1 adding this to the cupful of reserved liquor from which the corn must be strained4 ,boil this for a moment1 thicken with flour1 throw in a little chopped parsley1 pepper1 and salt2 pour1 while scalding1 over the chicken1 which you have arranged in a dish2 garnish with circular slices of hard-boiled eggs and curled parsley4 ,,meat ,,soups4 ,,beef ,,soup 7 la ,julienne74 #f lbs4 of lean beef4 ,the shin is a good piece for this purpose4 ,have the bones well cracked1 carefully extracting the marrow1 every bit of which should be put into the soup4 #f qts4 of water4 ,the stock must be prepared the day before the soup is needed4 ,put the beef1 bones and all1 with the water in a close vessel1 and set it where it will heat gradually4 ,let it boil very slowly for six hours at least1 only uncovering the pot once in a great while to see if there is danger of the water sinking too rapidly4 ,should this be the case1 replenish with boiling water1 taking care not to put in too much4 ,during the seventh hour1 take off the soup and set it away in a cool place1 until next morning4 ,about an hour before dinner1 take out the meat1 which you can use for mince-meat1 if you wish2 remove the cake of fat from the surface of the stock1 set the soup over the fire1 and throw in a little salt to bring up the scum4 ,when this has been skimmed carefully off1 put in your vegetables4 ,these should be3-- #b carrots4 #c turnips4 ,half a head of white cabbage4 #a pt4 green corn--or dried ,shaker corn1 soaked over night4 #a head celery4 #a qt4 tomatoes4 ,these should be prepared for the soup by slicing them very small1 and stewing them in barely enough water to cover them1 until they break to pieces4 ,cook the cabbage by itself in two waters--throwing the first away4 ,the only exception to the general dissolution1 is in the case of a single carrot1 which should likewise be cooked alone and whole1 until thoroughly done1 and set aside to cool1 when the rest of the vegetables1 with the water in which they were boiled1 are added to the soup4 ,return the pot to the fire with the vegetables and stock1 and boil slowly for half an hour from the time ebullition actually begins4 ,strain without pressing1 only shaking and lightly stirring the contents of the cullender4 ,the vegetables having been added with all their juices already cooked1 much boiling and squeezing are not needed1 and only make the soup cloudy4 ,cut the reserved carrot into dice and drop into the clear liquor after it is in the tureen1--also1 if you like1 a handful of vermicelli1 or macaroni which has been boiled tender in clear water4 ,the seasoning of this excellent soup is a matter of taste4 ,some use only salt and white pepper4 ,others like with this a few blades of mace1 and boil in the stock a handful of sweet herbs4 ,and others fancy that1 in addition to these1 a glass of brown sherry imparts a flavor that renders it peculiarly acceptable to most palates4 ,send to table very hot1 and have the soup-plates likewise heated4 ,,veal ,,soup ,,with ,,macaroni4 #c lbs4 of veal knuckle or scrag1 with the bones broken and meat cut up4 #c qts4 water4 lb4 ,italian macaroni4 ,boil the meat alone in the water for nearly three hours until it is reduced to shreds2 and the macaroni until tender1 in enough water to cover it1 in a vessel by itself4 ,the pieces should not be more than an inch in length4 ,add a little butter to the macaroni when nearly done4 ,strain the meat out of the soup1 season to your taste1 put in the macaroni1 and the water in which it was boiled2 let it boil up1 and serve4 ,you can make macaroni soup of this by boiling a pound1 instead of a quarter of a pound1 in the second vessel1 and adding the above quantity of veal broth4 ,in this case1 send on with it a plate of grated cheese1 that those who cannot relish macaroni without this accompaniment may put it into their soup4 ,take care that the macaroni is of uniform length1 not too long1 and that it does not break while stewing4 ,add butter in proportion to the increased quantity of macaroni4 ,,beef ,,soup 7brown74 #c lbs4 beef cut into strips4 #c onions4 #c qts4 water4 ,put beef and water into the saucepan and boil for one hour4 ,meanwhile1 slice the onions and fry them in butter to a light brown4 ,drop into the pot with a teaspoonful of cloves1 half as much pepper1 same quantity of mace as pepper1 a pinch of allspice1 and a teaspoonful of essence of celery1 if you cannot get a head of fresh celery2 also half a teaspoonful of powdered savory or sweet marjoram1 and a teaspoonful of ,worcestershire sauce4 ,stew all for two hours more1 or until the beef has boiled to pieces4 ,strain the soup and return to the fire4 ,salt to taste1 and just before taking it off1 pour in a glass of brown sherry or ,madeira wine4 ,,mutton ,,or ,,lamb ,,broth4 #d lbs4 mutton or lamb--lean--cut into small pieces4 #a gallon water4 teacupful rice4 ,boil the unsalted meat for two hours1 slowly1 in a covered vessel4 ,soak the rice in enough warm water to cover it1 and at the end of this time add it1 water and all1 to the boiling soup4 ,cook an hour longer1 stirring watchfully from time to time1 lest the rice should settle and adhere to the bottom of the pot4 ,beat an egg to a froth and stir into a cup of cold milk1 into which has been rubbed smoothly a tablespoonful rice or wheat flour4 ,mix with this1 a little at a time1 some of the scalding liquor1 until the egg is so far cooked that there is no danger of curdling in the soup4 ,pour into the pot1 when you have taken out the meat1 season with parsley1 thyme1 pepper1 and salt4 ,boil up fairly1 and serve4 ,if allowed to stand on the fire1 it is apt to burn4 ,this soup may be made from the liquor in which a leg of mutton has been boiled1 provided too much salt was not put in with it4 ,it is especially good when the stock is chicken broth4 ,for the sick it is palatable and nutritious with the rice left in4 ,when strained it makes a nice white table soup1 and is usually relished by all4 ,,vermicelli ,,soup4 #d lbs4 lamb1 from which every particle of fat has been removed4 #a lb4 veal4 ,a slice of corned ham4 #e qts4 water4 ,cut up the meat1 cover it with a quart of water1 and set it back on the range to heat very gradually1 keeping it covered closely4 ,at the end of an hour1 add four quarts of boiling water1 and cook until the meat is in shreds4 ,season with salt1 sweet herbs1 a chopped shallot1 two teaspoonfuls ,worcestershire sauce1 and when these have boiled in the soup for ten minutes1 strain and return to the fire4 ,have ready about a third of a pound of vermicelli 7or macaroni71 which has been boiled tender in clear water4 ,add this2 boil up once1 and pour out4 ,,mock-,,turtle ,,or ,,calf',s ,,head ,,soup4 #a large calf's head1 well cleaned and washed4 #d pig's feet1 well cleaned and washed4 ,this soup should always be prepared the day before it is to be served up4 ,lay the head and feet in the bottom of a large pot1 and cover with a gallon of water4 ,let it boil three hours1 or until the flesh will slip easily from the bones4 ,take out the head1 leaving in the feet1 and allow these to boil steadily while you cut the meat from the head4 ,select with care enough of the fatty portions which lie on the top of the head and the cheeks to fill a teacup1 and set them aside to cool4 ,remove the brains to a saucer and also set aside4 ,chop the rest of the meat with the tongue very fine1 season with salt1 pepper1 powdered marjoram and thyme1 a teaspoonful of cloves1 the same of mace1 half as much allspice1 and a grated nutmeg1 and return to the pot4 ,when the flesh falls from the bones of the pig's feet1 take out the latter1 leaving in the gelatinous meat4 ,let all boil together slowly1 without removing the cover1 for two hours more2 take the soup from the fire and set it away until the next day4 ,an hour before dinner1 set on the stock to warm4 ,when it boils strain carefully1 and drop in the meat you have reserved1 which1 when cold1 should be cut into small squares4 ,have these all ready as well as the force-meat balls4 ,to prepare these1 rub the yolks of five hard-boiled eggs to a paste in a ,wedgewood mortar1 or in a bowl1 with the back of a silver tablespoon1 adding gradually the brains to moisten them1 also a little butter and salt4 ,mix with these two eggs beaten very light1 flour your hands1 and make this paste into balls about the size of a pigeon's egg4 ,throw them into the soup five minutes before you take it from the fire2 stir in three large tablespoonfuls of browned flour rubbed smooth in three great spoonfuls of melted butter1 let it boil up well1 and finish the seasoning by the addition of a glass and a half of good wine--,sherry or ,madeira--and the juice of a lemon4 ,it should not boil more than half an hour on the second day4 ,serve with sliced lemon4 ,some lay the slices upon the top of the soup1 but the better plan is to pass to the guests a small dish containing these4 ,if the directions be closely followed1 the result is sure to be satisfactory1 and the task is really much less troublesome than it appears to be4 ,,giblet ,,soup4 ,feet1 neck1 pinions1 and giblets of three chickens1 or of two ducks or two geese4 #a lb4 veal4 lb4 ham4 #c qts4 water4 ,crack the bones into small pieces1 and cut the meat into strips4 ,put all together with the giblets over the fire1 with a bunch of sweet herbs and a pinch of allspice4 ,stew slowly for two hours4 ,take out the giblets and set them aside in a pan where they will keep warm4 ,take up a teacupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste2 then1 two tablespoonfuls of butter4 ,return to the pot and boil for fifteen minutes2 season at the last with a glass of brown sherry and a tablespoonful of tomato or walnut catsup4 ,a little ,worcestershire sauce is an improvement4 ,finally1 chop and add the giblets1 and boil up once4 ,,brown ,,gravy ,,soup4 #c lbs4 beef4 #a carrot4 #a turnip4 #a head of celery4 #f onions1 if small button onions--one1 if large4 #c qts4 water4 ,have ready some nice dripping in a frying-pan4 ,slice the onions and fry them brown4 ,take them out and set them by in a covered pan to keep warm4 ,cut the beef into bits an inch long and half an inch thick1 and fry them brown also1 turning frequently lest they should burn4 ,chop the vegetables and put them with the meat and onions into a covered pot4 ,pour on the water and let all stew together for two hours4 ,then throw in salt and pepper and boil one hour longer1 skimming very carefully4 ,strain2 put back over the fire2 boil up once more to make the liquid perfectly clear1 skim1 and add a handful of vermicelli that has been boiled separately and drained dry4 ,the safest plan is to put in the vermicelli after the soup is poured into the tureen4 ,do not stir before it goes to table4 ,the contents of the tureen should be clear as amber4 ,some add half a glass of pale ,sherry4 ,this is a fine show soup1 and very popular4 ,,veal ,,and ,,sago ,,soup4 #b lbs4 veal chopped fine4 lb4 pearl sago4 #a pt4 milk4 #d eggs4 #c qts4 water4 ,put on the veal and water1 and boil slowly until the liquid is reduced to about one-half the original quantity4 ,strain out the shreds of meat1 and put the soup again over the fire4 ,meanwhile the sago should be washed in several waters1 and soaked half an hour in warm water enough to cover it4 ,stir it into the strained broth and boil--stirring very often to prevent lumping or scorching--half an hour more4 ,heat the milk almost to boiling2 beat the yolks of the eggs very light2 mix with the milk gradually1 as in making boiled custard1 and pour--stirring all the while--into the soup4 ,season with pepper and salt2 boil up once to cook the eggs1 and serve4 ,should the liquid be too thick after putting in the eggs1 replenish with boiling water4 ,it should be about the consistency of hot custard4 ,this soup is very good1 if chicken broth be substituted for the veal4 ,it is very strengthening to invalids1 and especially beneficial to those suffering from colds and pulmonary affections4 ,,chicken ,,soup4 #b young fowls1 or one full-grown4 lb4 corned ham4 #a gallon of water4 ,cut the fowls into pieces as for fricassee4 ,put these with the ham into the pot with a quart of water1 or enough to cover them fairly4 ,stew for an hour1 if the fowls are tender2 if tough1 until you can cut easily into the breast4 ,take out the breasts1 leaving the rest of the meat in the pot1 and add the remainder of the water--boiling hot4 ,keep the soup stewing slowly while you chop up the white meat you have selected4 ,rub the yolks of four hard-boiled eggs smooth in a mortar or bowl1 moistening to a paste with a few spoonfuls of the soup4 ,mix with these a handful of fine bread-crumbs and the chopped meat1 and make it into small balls4 ,when the soup has boiled in all1 two hours and a half1 if the chicken be reduced to shreds1 strain out the meat and bones4 ,season with salt and white pepper1 with a bunch of chopped parsley4 ,drop in the prepared force-meat1 and after boiling ten minutes to incorporate the ingredients well1 add1 a little at a time1 a pint of rich milk thickened with flour4 ,boil up once and serve4 ,a chicken at least a year old would make better soup than a younger fowl4 ,,venison ,,soup4 #c lbs4 of venison4 ,what are considered the inferior pieces will do4 #a lb4 corned ham or salt pork4 #a onion4 #a head of celery4 ,cut up the meat2 chop the vegetables1 and put on with just enough water to cover them1 keeping on the lid of the pot all the while1 and stew slowly for one hour4 ,then add two quarts of boiling water1 with a few blades of mace and a dozen whole peppers4 ,or1 should you prefer1 a little cayenne4 ,boil two hours longer1 salt1 and strain4 ,return the liquor to the pot2 stir in a tablespoonful of butter1 thicken with a tablespoonful of browned flour wet into a smooth thin paste with cold water2 add a tablespoonful of walnut or mushroom catsup1 a teaspoonful of ,worcestershire or other pungent sauce1 and a generous glass of ,madeira or brown ,sherry4 ,,hare ,,or ,,rabbit ,,soup4 ,dissect the rabbit1 crack the bones1 and prepare precisely as you would the venison soup1 only putting in three small onions instead of one1 and a bunch of sweet herbs4 ,hares which are too tough to be cooked in any other way1 make excellent game soup4 ,also1 the large gray squirrel of the ,middle and ,southern ,states4 ,,ox-,,tail ,,soup4 #a ox-tail4 #b lbs4 lean beef4 #d carrots4 #c onions4 ,thyme4 ,cut the tail into several pieces and fry brown in butter4 ,slice the onions and two carrots1 and when you remove the ox-tail from the frying-pan1 put in these and brown them also4 ,when done1 tie them in a bag with a bunch of thyme and drop into the soup-pot4 ,lay the pieces of ox-tail in the same2 then the meat cut into small slices4 ,grate over them the two whole carrots1 and add four quarts of cold water1 with pepper and salt4 ,boil from four to six hours1 in proportion to the size of the tail4 ,strain fifteen minutes before serving it1 and thicken with two tablespoonfuls of browned flour4 ,boil ten minutes longer4 ,,fish ,,soups4 ,,oyster ,,soup 7,no4 #a74 #b qts4 of oysters4 #a qt4 of milk4 #b tablespoonfuls butter4 #a teacupful water4 ,strain the liquor from the oysters1 add to it the water1 and set it over the fire to heat slowly in a covered vessel4 ,when it is near boiling1 season with pepper and salt2 add the oysters1 and let them stew until they 8ruffle0 on the edge4 ,this will be in about five minutes4 ,then put in the butter with the milk which has been heated in a separate vessel1 and stir well for two minutes4 ,serve with sliced lemon and oyster or cream crackers4 ,some use mace and nutmeg in seasoning4 ,the crowning excellence in oyster soup is to have it cooked just enough4 ,too much stewing ruins the bivalves1 while an underdone oyster is a flabby abomination4 ,the plumpness of the main body and ruffled edge are good indices of their right condition4 ,,oyster ,,soup 7,no4 #b74 #b qts4 of oysters4 #b eggs4 #a qt4 of milk4 #a teacupful of water4 ,strain the liquor from the oysters into a saucepan1 pour in with it the water4 ,season with cayenne pepper and a little salt1 a teaspoonful of mingled nutmeg1 mace1 and cloves4 ,when the liquor is almost boiling1 add half the oysters chopped finely and boil five minutes quite briskly4 ,strain the soup and return to saucepan4 ,have ready some force-meat balls1 not larger than marbles1 made of the yolks of the eggs boiled hard and rubbed to a smooth paste with a little butter1 then mix with six raw oysters chopped very finely1 a little salt1 and a raw egg well beaten1 to bind the ingredients together4 ,flour your hands well and roll the force-meat into pellets1 laying them upon a cold plate1 so as not to touch one another until needed4 ,then put the reserved whole oysters into the hot soup1 and when it begins to boil again1 drop in the force-meat marbles4 ,boil until the oysters 8ruffle10 by which time the balls will also be done4 ,add the hot milk4 ,serve with sliced lemon and crackers4 ,a liberal tablespoonful of butter stirred in gently at the last is an improvement4 ,,clam ,,soup4 #ej clams4 #a qt4 milk4 #a pint water4 #b tablespoonfuls butter4 ,drain off the liquor from the clams and put it over the fire with a dozen whole peppers1 a few bits of cayenne pods1 half a dozen blades of mace1 and salt to taste4 ,let it boil for ten minutes1 then put in the clams and boil half an hour quite fast1 keeping the pot closely covered4 ,if you dislike to see the whole spices in the tureen1 strain them out before the clams are added4 ,at the end of the half hour add the milk1 which has been heated to scalding1 not boiling1 in another vessel4 ,boil up again1 taking care the soup does not burn1 and put in the butter4 ,then serve without delay4 ,if you desire a thicker soup stir a heaping tablespoonful of rice-flour into a little cold milk1 and put in with the quart of hot4 ,,cat-,,fish ,,soup4 ,those who have only seen the bloated1 unsightly 8hornpouts0 that play the scavengers about city wharves1 are excusable for entertaining a prejudice against them as an article of food4 ,but the small cat-fish of our inland lakes and streams are altogether respectable1 except in their unfortunate name4 #f cat-fish1 in average weight half a pound apiece4 lb4 salt pork4 #a pint milk4 #b eggs4 #a head of celery1 or a small bag of celery seed4 ,skin and clean the fish and cut them up4 ,chop the pork into small pieces4 ,put these together into the pot1 with two quarts of water1 chopped sweet herbs1 and the celery seasoning4 ,boil for an hour1 or until fish and pork are in rags1 and strain1 if you desire a regular soup for a first course4 ,return to the saucepan and add the milk1 which should be already hot4 ,next the eggs1 beaten to a froth1 and a lump of butter the size of a walnut4 ,boil up once1 and serve with dice of toasted bread on the top4 ,pass sliced lemon1 or walnut or butternut pickles with it4 ,,eel ,,soup4 ,eel soup is made in precisely the same manner as cat-fish1 only boiled longer4 ,a chopped onion is no detriment to the flavor of either1 and will remove the muddy taste which these fish sometimes acquire from turbid streams4 ,,lobster ,,soup4 #b qts4 veal or chicken broth1 well strained4 #a large lobster4 #b eggs--boiled hard4 ,boil the lobster and extract the meat1 setting aside the coral in a cool place4 ,cut or chop up the meat found in the claws4 ,rub the yolks of the eggs to a paste with a teaspoonful of butter4 ,pound and rub the claw-meat in the same manner1 and mix with the yolks4 ,beat up a raw egg1 and stir into the paste2 season with pepper1 salt1 and1 if you like1 mace2 make into force-meat balls1 and set away with the coral to cool and harden4 ,by this time the stock should be well heated1 when1 put in the rest of the lobster-meat cut into square bits4 ,boil fifteen minutes1 which time employ in pounding the coral in a ,wedgewood mortar1 or earthenware bowl1 rubbing it into a fine1 even paste1 with the addition of a few spoonfuls of the broth1 gradually worked in until it is about the consistency of boiled starch4 ,stir very carefully into the hot soup1 which should1 in the process1 blush into a roseate hue4 ,lastly1 drop in the force-meat balls1 after which do not stir1 lest they should break4 ,simmer a few minutes to cook the raw egg2 but1 if allowed to boil1 the soup will darken4 ,crab soup may be made in the same way1 excepting the coralline process1 crabs being destitute of that dainty4 ,,green ,,turtle ,,soup4 ,a glass of ,madeira4 #b onions4 ,bunch of sweet herbs4 ,juice of one lemon4 #e qts of water4 ,chop up the coarser parts of the turtle-meat1 with the entrails and bones4 ,add to them four quarts of water1 and stew four hours with the herbs1 onions1 pepper1 and salt4 ,stew very slowly1 but do not let it cease to boil during this time4 ,at the end of four hours strain the soup1 and add the finer parts of the turtle and the green fat1 which has been simmered for one hour in two quarts of water4 ,thicken with browned flour2 return to the soup-pot1 and simmer gently an hour longer4 ,if there are eggs in the turtle1 boil them in a separate vessel for four hours1 and throw into the soup before taking it up4 ,if not1 put in force-meat balls2 then the juice of the lemon and the wine2 beat up once and pour out4 ,some cooks add the finer meat before straining1 boiling all together five hours2 then strain1 thicken1 and put in the green fat1 cut into lumps an inch long4 ,this makes a handsomer soup than if the meat is left in4 ,for the mock eggs1 take the yolks of three hard-boiled eggs1 and one raw egg well beaten4 ,rub the boiled eggs into a paste with a teaspoonful of butter1 bind with the raw egg1 roll into pellets the size and shape of turtle-eggs1 and lay in boiling water for two minutes before dropping into the soup4 ,force-meat balls for the above4 ,six tablespoonfuls turtle-meat chopped very fine4 ,rub to a paste with the yolks of two hard-boiled eggs2 tablespoonful of butter1 and1 if convenient1 a little oyster-liquor4 ,season with cayenne1 mace1 and half a teaspoonful of white sugar4 ,bind with a well-beaten egg2 shape into balls2 dip in egg1 then powdered cracker1 fry in butter1 and drop into the soup when it is served4 ,green turtle for soups is now within the reach of every private family1 being well preserved in air-tight cans4 ,,fish4 ,,boiled ,,codfish4 7,fresh47 ,lay the fish in cold water1 slightly salted1 for half an hour before it is time to cook it4 ,when it has been wiped free of the salt and water1 wrap it in a clean linen cloth kept for such purposes4 ,the cloth should be dredged with flour1 to prevent sticking4 ,sew up the edges in such a manner as to envelop the fish entirely1 yet have but one thickness of the cloth over any part4 ,the wrapping should be fitted neatly to the shape of the piece to be cooked4 ,put into the fish-kettle1 pour on plenty of hot water1 and boil briskly--fifteen minutes for each pound4 ,have ready a sauce prepared thus3-- ,to one gill boiling water add as much milk1 and when it is scalding-hot1 stir in--leaving the sauce-pan on the fire--two tablespoonfuls of butter1 rolled thickly in flour2 as this thickens1 two beaten eggs4 ,season with salt and chopped parsley1 and when1 after one good boil1 you withdraw it from the fire1 add a dozen capers1 or pickled nasturtium seeds1 or1 if you prefer1 a spoonful of vinegar in which celery-seeds have been steeped4 ,put the fish into a hot dish1 and pour the sauce over it4 ,some serve in a butter-boat2 but ,i fancy that the boiling sauce applied to the steaming fish imparts a richness it cannot gain later4 ,garnish with sprigs of parsley and circles of hard-boiled eggs1 laid around the edge of the dish4 ,,rock-,,fish4 ,rock-fish and river-bass are very nice1 cooked as above1 but do not need to be boiled so long as codfish4 ,,boiled ,,codfish4 7,salt47 ,put the fish to soak over night in lukewarm water--as early as eight o'clock in the evening4 ,change this for more warm water at bed-time and cover closely4 ,change again in the morning and wash off the salt4 ,two hours before dinner plunge into very cold water4 ,this makes it firm4 ,finally1 set over the fire with enough lukewarm water to cover it1 and boil for half an hour4 ,drain well2 lay it on a hot dish1 and pour over it egg-sauce prepared as in the foregoing receipt1 only substituting the yolks of two hard-boiled eggs1 rubbed to a paste with butter1 for the beaten raw egg4 ,this is a useful receipt for country housekeepers who can seldom procure fresh cod4 ,salt mackerel1 prepared in the same way1 will repay the care and time required1 so superior is it to the ,friday's dish of salt fish1 as usually served4 ,should the cold fish left over be used for fish-balls--as it should be--it will be found that the sauce which has soaked into it while hot has greatly improved it4 ,,codfish ,,balls4 ,prepare the fish precisely as for boiling whole4 ,cut in pieces when it has been duly washed and soaked1 and boil twenty minutes4 ,turn off the water1 and cover with fresh from the boiling tea-kettle4 ,boil twenty minutes more1 drain the fish very dry1 and spread upon a dish to cool4 ,when perfectly cold1 pick to pieces with a fork1 removing every vestige of skin and bone1 and shredding very fine4 ,when this is done1 add an equal bulk of mashed potato2 work into a stiff batter by adding a lump of butter and sweet milk1 and if you want to have them very nice1 a beaten egg4 ,flour your hands and make the mixture into balls or cakes4 ,drop them into boiling lard or good dripping1 and fry to a light brown4 ,plainer fish-cakes may be made of the cod and potatoes alone1 moulded round like biscuit4 ,in any shape the dish is popular4 ,,salt ,,codfish ,,stewed ,,with ,,eggs4 ,prepare the fish as for balls4 ,heat almost to boiling a pint of rich1 sweet milk1 and stir into it1 gradually and carefully1 three eggs1 well beaten1 a tablespoonful of butter1 a little chopped parsley and butter1 with pepper1 lastly the fish4 ,boil up once and turn into a deep covered dish1 or chafing dish lined with buttered toast4 ,eat hot for breakfast or supper4 ,,codfish ,,and ,,potato ,,stew4 ,soak1 boil1 and pick the fish1 if salt1 as for fish-balls4 ,if fresh1 boil and pick into bits4 ,add an equal quantity of mashed potatoes1 a large tablespoonful of butter and milk1 enough to make it very soft4 ,put into a skillet1 and add a little boiling water to keep it from burning4 ,turn and toss constantly until it is smoking hot but not dry2 add pepper and parsley1 and dish4 ,,boiled ,,mackerel4 7,fresh47 ,clean the mackerel and wipe carefully with a dry1 clean cloth2 wash them lightly with another cloth dipped in vinegar2 wrap each in a coarse linen cloth 7floured7 basted closely to the shape of the fish4 ,put them into a pot with enough salted water to cover them1 and boil them gently for three quarters of an hour4 ,drain them well4 ,take a teacupful of the water in which they were boiled1 and put into a saucepan with a tablespoonful of walnut catsup1 some anchovy paste or sauce1 and the juice of half a lemon4 ,let this boil up well and add a lump of butter the size of an egg1 with a tablespoonful browned flour wet in cold water4 ,boil up again and serve in the sauce-boat4 ,this makes a brown sauce4 ,you can substitute egg-sauce if you like4 ,garnish with parsley and nasturtium blossoms4 ,,broiled ,,mackerel4 7,fresh47 ,clean the mackerel1 wash1 and wipe dry4 ,split it open1 so that when laid flat the backbone will be in the middle4 ,sprinkle lightly with salt1 and lay on a buttered gridiron over a clear fire1 with the inside downward1 until it begins to brown2 then turn the other4 ,when quite done1 lay on a hot dish and butter it plentifully4 ,turn another hot dish over the lower one1 and let it stand two or three minutes before sending to table4 ,,broiled ,,mackerel4 7,salt47 ,soak over night in lukewarm water4 ,change this early in the morning for very cold1 and let the fish lie in this until time to cook4 ,then proceed as with the fresh mackerel4 ,,boiled ,,halibut4 ,lay in cold salt and water for an hour4 ,wipe dry and score the skin in squares4 ,put into the kettle with cold salted water enough to cover it4 ,it is so firm in texture that you can boil without a cloth if you choose4 ,let it heat gradually1 and boil from half to three-quarters of an hour1 in proportion to the size of the piece4 ,four or five pounds will be enough for most private families4 ,drain and accompany by egg-sauce--either poured over the fish1 or in a sauce-boat4 ,save the cold remnants of the fish and what sauce is left until next morning4 ,pick out as you would cod1 mix with an equal quantity of mashed potato1 moisten with the sauce1 or with milk and butter if you have no sauce1 put it into a skillet1 and stir until it is very hot4 ,do not burn4 ,season with pepper and salt4 ,,baked ,,halibut4 ,take a piece of halibut weighing five or six pounds1 and lay in salt and water for two hours4 ,wipe dry and score the outer skin4 ,set in the baking-pan in a tolerably hot oven1 and bake an hour1 basting often with butter and water heated together in a saucepan or tin cup4 ,when a fork will penetrate it easily it is done4 ,it should be of a fine brown4 ,take the gravy in the dripping-pan--add a little boiling water should there not be enough--stir in a tablespoonful of walnut catsup1 a teaspoonful of ,worcestershire sauce1 the juice of a lemon1 and thicken with browned flour1 previously wet with cold water4 ,boil up once and put into sauce-boat4 ,there is no finer preparation of halibut than this1 which is1 however1 comparatively little known4 ,those who have eaten it usually prefer it to boiled and broiled4 ,you can use what is left for the same purpose as the fragments of boiled halibut4 ,,halibut ,,steak4 ,wash and wipe the steaks dry4 ,beat up two or three eggs1 and roll out some ,boston or other brittle crackers upon the kneading-board until they are fine as dust4 ,dip each steak into the beaten egg1 then into the bread crumbs 7when you have salted the fish71 and fry in hot fat1 lard1 or nice dripping4 ,or1 you can broil the steak upon a buttered gridiron1 over a clear fire1 first seasoning with salt and pepper4 ,when done1 lay in a hot dish1 butter well1 and cover closely4 ,,devilled ,,halibut4 ,mince a pound of cold boiled or baked halibut1 or the fragments of halibut steak1 and make for it the following dressing3 ,the yolks of three hard-boiled eggs rubbed smooth with the back of a silver spoon1 or in a ,wedgewood mortar1 and when there remain no lumps in it1 work into a soft paste with a tablespoonful salad oil4 ,next beat in two teaspoonfuls white sugar1 a teaspoonful made mustard1 a pinch of cayenne1 teaspoonful salt1 one of ,worcestershire sauce1 a little anchovy paste if you have it1 and finally1 a little at a time to prevent lumping1 a small teacupful of vinegar in which celery-seed have been steeped4 ,it is easy to keep a bottle of this on hand for salads and sauces4 ,stir all thoroughly into the minced fish1 garnish with a chain of the whites of the eggs cut into rings1 with a small round slice of pickled beet laid within each link1 and you have a piquant and pretty salad for the supper-table4 ,,boiled ,,salmon4 7,fresh47 ,wrap the fish1 when you have washed and wiped it1 in a clean linen cloth--not too thick--baste it up securely1 and put into the fish-kettle4 ,cover with cold water in which has been melted a handful of salt4 ,boil slowly1 allowing about a quarter of an hour to each pound4 ,when the time is up1 rip open a corner of the cloth and test the salmon with a fork4 ,if it penetrate easily1 it is done4 ,if not1 hastily pin up the cloth and cook a little longer4 ,skim off the scum as it rises to the top4 ,have ready in another saucepan a pint of cream--or half milk and half cream will do--which has been heated in a vessel set in boiling water2 stir into this a large spoonful of butter1 rolled in flour1 a little salt and chopped parsley1 and a half-gill of the water in which the fish is boiled4 ,let it boil up once1 stirring all the while4 ,when the fish is done1 take it instantly from the kettle1 lay it an instant upon a folded cloth to absorb the drippings2 transfer with great care1 for fear of breaking1 to a hot dish1 and pour the boiled cream over it1 reserving enough to fill a small sauce-boat4 ,garnish with curled parsley and circular slices of hard-boiled yolks--leaving out the whites of the eggs4 ,after serving boiled salmon with cream-sauce1 you will never be quite content with any other4 ,if you cannot get cream1 boil a pint of milk and thicken with arrow-root4 ,it is not so nice1 but many will not detect the difference--real cream being a rare commodity in town4 ,you may pickle what is left1 if it is in one piece4 ,or devil it1 as ,i have directed you to treat cold halibut4 ,or mince1 mixed with mashed potato1 milk1 and butter1 and stir into a sort of stew4 ,or1 once again1 mix with mashed potato1 milk1 butter1 and a raw egg well-beaten2 make into cakes or balls1 and fry in hot lard or dripping4 ,at any rate1 let none of it be lost1 it being at once one of our most expensive and most delicious fish4 ,,baked ,,salmon4 ,wash and wipe dry1 and rub with pepper and salt4 ,some add a soupon of cayenne and powdered mace4 ,lay the fish upon a grating set over your baking-pan1 and roast or bake1 basting it freely with butter1 and1 toward the last1 with its own drippings only4 ,should it brown too fast1 cover the top with a sheet of white paper until the whole is cooked4 ,when it is done1 transfer to a hot dish and cover closely1 and add to the gravy a little hot water thickened with arrow-root1 rice1 or wheat flour1--wet1 of course1 first with cold water1--a great spoonful of strained tomato sauce1 and the juice of a lemon4 ,boil up and serve in a sauce boat1 or you can serve with cream sauce1 made as for boiled salmon4 ,garnish handsomely with alternate sprigs of parsley and the bleached tops of celery1 with ruby bits of firm currant jelly here and there4 ,this is a fine dish for a dinner-party4 ,a glass of ,sherry improves the first-named sauce4 ,,salmon ,,steaks4 ,dry well with a cloth1 dredge with flour1 and lay them upon a well-buttered gridiron1 over clear hot coals4 ,turn with a broad-bladed knife slipped beneath1 and a flat wire egg-beater above1 lest the steak should break4 ,when done to a light brown1 lay in a hot dish1 butter each steak1 seasoning with salt and pepper1 cover closely1 and serve4 ,,pickled ,,salmon4 7,fresh47 ,having cleaned your fish1 cut into pieces of a convenient size to go into the fish-kettle1 and boil in salted water as for the table4 ,drain it very dry1 wipe it with a clean cloth1 and set it aside in a cool place until next morning4 ,make pickle enough to cover it in the following proportions3 #b quarts vinegar1 a dozen blades of mace1 dozen white peppers1 dozen cloves1 two teaspoonfuls made mustard1 three tablespoonfuls white sugar1 and a pint of the water in which the fish was boiled4 ,let them boil up once hard1 that you may skim the pickle4 ,should the spices come away with the scum in large quantities1 pick them out and return to the kettle4 ,set the liquor away in an earthenware jar1 closely covered1 to keep in the flavor4 ,next morning hang it over a brisk fire in a bell-metal kettle 7covered71 and heat to boiling4 ,meanwhile1 prepare the salmon by cutting into pieces an inch and a half long and half an inch wide4 ,cut cleanly and regularly with a sharp knife4 ,when they are all ready1 and the liquor is on the boil1 drop them carefully into the kettle4 ,let the pickle boil up once to make sure the salmon is heated through4 ,have ready some air-tight glass jars1 such as you use for canning fruit and tomatoes4 ,take the salmon from the kettle1 while it is still on the stove or range1 with a wire-egg-beater1 taking care you do not break the pieces4 ,drop them rapidly into the jar1 packing closely as you go on2 fill with the boiling pickle until it overflows1 screw on the top1 and set away in a dark1 cool place4 ,proceed in the same way with each can until all are full4 ,salmon thus put up will keep good for years1 as ,i can testify from experience1 and will well repay the trouble of preparation4 ,you can vary the seasoning to your taste1 adding a shallot or two minced very fine1 some celery and small pods of cayenne pepper1 which always look well in vinegar4 ,be sure that the contents of the kettle are boiling when transferred to the cans1 that they are not allowed time to cool in the transit1 that the elastic on the can is properly adjusted1 and the top screwed down tightly1 and success is certain4 ,i would call the attention of those who are fond of the potted spiced salmon1 sold at a high price in grocery stores1 to this receipt for making the same luxury at home4 ,it costs less by one-half1 is as good1 and is always on hand4 ,,pickled ,,salmon4 7,salt47 ,wash the salmon in two or three waters1 rubbing it lightly with a coarse cloth to remove the salt-crystals4 ,then soak over night in tepid water4 ,exchange this in the morning for ice-cold1 and let the fish lie in the latter for three hours4 ,take it out1 wipe dry1 and cut in strips as directed in the foregoing receipt4 ,drop these1 when all are ready1 in a saucepan of boiling water1 placed alongside of a kettle of pickle prepared as for fresh salmon4 ,beside these have your air-tight jars1 covers laid in readiness1 and when the salmon has boiled five minutes--fairly boiled1 not simmered--fish out the pieces with your wire spoon1 pack rapidly into your can2 fill up with the boiling pickle from the other kettle1 and seal instantly4 ,in two days the pickled salmon will be fit for use1 and is scarcely distinguishable from that made of fresh fish4 ,it has the advantage of being always procurable1 and of comparative cheapness1 and in the country is a valuable stand-by in case of unexpected supper company4 ,,smoked ,,salmon4 7,broiled47 ,take a piece of raw smoked salmon the size of your hand1 or larger in proportion to the number who are to sit down to supper4 ,wash it in two waters1 rubbing off the salt4 ,lay in a skillet with enough warm--not hot--water to cover it2 let it simmer fifteen minutes1 and boil five4 ,remove it1 wipe dry1 and lay on a buttered gridiron to broil4 ,when it is nicely browned on both sides1 transfer to a hot dish2 butter liberally1 and pepper to taste4 ,garnish with hillocks of grated horse-radish interspersed with sprays of fresh or pickled fennel-seed1 or with parsley4 ,raw smoked salmon is in common use upon the supper-table1 cut into smooth strips as long as the middle finger1 and rather wider2 arranged neatly upon a garnished dish1 and eaten with pepper-sauce or some other pungent condiment4 ,,boiled ,,shad4 7,fresh47 ,clean1 wash1 and wipe the fish4 ,a roe shad is best for this purpose4 ,cleanse the roes thoroughly1 and having sprinkled both shad and eggs with salt1 wrap in separate cloths and put into a fish-kettle1 side by side4 ,cover with salted water1 and boil from half an hour to three-quarters1 in proportion to the size4 ,experience is the best rule as to the time4 ,when you have once cooked fish to a turn1 note the weight and time1 and you will be at no loss thereafter4 ,a good rule is to make a pencilled memorandum in the margin of the receipt-book opposite certain receipts4 ,serve the shad upon a hot dish1 with a boat of drawn butter mingled with chopped eggs and parsley1 or egg-sauce4 ,lay the roes about the body of the fish4 ,garnish with capers and slices of hard boiled eggs4 ,,boiled ,,shad4 7,salt47 ,soak the fish six or seven hours in warm water1 changing it several times2 wipe off all the salt and immerse in ice-cold water4 ,when it has lain in this an hour1 put into a fish-kettle with enough fresh water to cover it1 and boil from fifteen to twenty minutes1 in proportion to the size4 ,serve in a hot dish1 with a large lump of butter spread over the fish4 ,,broiled ,,shad4 7,fresh47 ,wash1 wipe1 and split the fish4 ,sprinkle with salt and pepper1 and lay it upon a buttered gridiron1 inside downward4 ,when the lower side is browned1 turn the fish4 ,one of medium size will be done in about twenty minutes4 ,serve upon a hot dish1 and lay a good piece of butter upon the fish4 ,,broiled ,,shad4 7,salt47 ,soak over night in lukewarm water4 ,take out in the morning and transfer to ice-cold for half an hour4 ,wipe very dry1 and broil as you do fresh shad4 ,,fried ,,shad4 ,this is a popular dish upon ,southern tables1 and is good anywhere4 ,clean1 wash1 and wipe a fine roe-shad2 split and cut each side into four pieces1 leaving out the head1 and removing fins and tail4 ,sprinkle with salt and pepper1 and dredge with flour4 ,have ready a frying pan of boiling hot lard or drippings2 put in the fish and fry brown1 turning at the end of five minutes to cook the other side4 ,fry the roe in the same way2 lay the fish in the middle of the dish1 and the roe outside of it2 garnish with water-cresses and sprigs of pickled cauliflower1 and eat with catsup4 ,,baked ,,shad4 ,clean1 wash1 and wipe the fish1 which should be a large one4 ,make a stuffing of grated bread-crumbs1 butter1 salt1 pepper1 and sweet herbs4 ,stuff the shad and sew it up4 ,lay it in the baking-pan1 with a cupful of water to keep it from burning1 and bake an hour1 basting with butter and water1 until it is tender throughout and well browned4 ,take it up1 put in a hot dish and cover tightly1 while you boil up the gravy with a great spoonful of catsup1 a tablespoonful of browned flour which has been wet with cold water1 the juice of a lemon1 and1 if you want to have it very fine1 a glass of ,sherry or ,madeira4 ,garnish with sliced lemon and water-cresses4 ,you may pour the gravy around the fish1 or serve in a sauce-boat4 ,of course you take out the thread with which it has been sewed up before serving the fish4 ,,boiled ,,sea-,,bass4 ,clean and put the fish into the fish-kettle1 with salted water enough to cover it when you have enveloped it in the fish-cloth4 ,a medium-sized fish will be done in a little over half an hour4 ,but do not boil too fast4 ,when done1 drain and serve in a hot dish4 ,lay sliced boiled eggs upon and about it1 and serve with egg-sauce1 mingled with capers and nasturtium seed4 ,,fried ,,sea-,,bass4 ,use smaller fish for this purpose than for boiling4 ,clean1 wipe dry1 inside and out1 dredge with flour and season with salt4 ,fry in hot butter or dripping4 ,a mixture1 half butter1 half lard1 is good for frying fish4 ,the bass should be done to a delicate brown--not to a crisp4 ,the fashion affected by some cooks of drying fried fish to a crust is simply abominable4 ,fried bass are a most acceptable breakfast dish4 ,,sturgeon ,,steak4 ,skin the steaks carefully and lay in salted water 7cold7 for an hour1 to remove the oily taste1 so offensive to most palates4 ,then wipe each steak dry1 salt1 and broil over hot coals on a buttered gridiron4 ,serve in a hot dish when you have buttered and peppered them1 and send up garnished with parsley and accompanied by a small glass dish containing sliced lemon4 ,or1 ,you can pour over them a sauce prepared in this way3-- ,put a tablespoonful of butter into a frying-pan1 and stir until it is brown--not burned4 ,add a half-teacupful of boiling water in which has been stirred a tablespoonful of browned flour previously wet with cold water4 ,add salt1 a teaspoonful ,worcestershire sauce or anchovy1 the juice of a lemon1 and let it boil up well4 ,pour over the steaks when you have arranged them in the dish4 ,,baked ,,sturgeon4 ,a piece of sturgeon weighing five or six pounds is enough for a handsome dish4 ,skin it and let it stand in salt and water for half an hour4 ,parboil it to remove the oil4 ,make a dressing of bread-crumbs1 minute bits of fat salt pork1 sweet herbs1 and butter4 ,gash the upper part of the fish quite deeply1 and rub this force-meat well in2 put in a baking-pan with a little water to keep it from burning1 and bake for an hour4 ,serve with a sauce of drawn butter1 in which has been stirred a spoonful of caper sauce and another of catsup4 ,this is a ,virginia receipt1 and an admirable one4 ,,mayonnaise4 7,fish47 ,take a pound or so of cold boiled fish 7halibut1 rock1 or cod71 cut--not chop--into pieces an inch in length4 ,mix in a bowl a dressing as follows3 the yolks of four boiled eggs rubbed to a smooth paste with salad oil2 add to these salt1 pepper1 mustard1 two teaspoonfuls white sugar1 and1 lastly1 six tablespoonfuls of vinegar4 ,beat the mixture until light1 and just before pouring it over the fish1 stir in lightly the frothed white of a raw egg4 ,serve the fish in a glass dish1 with half the dressing stirred in with it4 ,spread the remainder over the top1 and lay blanched lettuce-leaves around the edges1 to be eaten with it4 ,,baked ,,salmon-,,trout4 ,those who have eaten this prince of game fish in the ,adirondacks1 within an hour after he has left the lake1 will agree with me that he never has such justice done him at any other time as when baked with cream4 ,handle the beauty with gentle respect while cleaning1 washing1 and wiping him1 and lay him at full length1 still respectfully1 in a baking-pan1 with just enough water to keep him from scorching4 ,if large1 score the back-bone with a sharp knife1 taking care not to mar the comeliness of his red-spotted sides4 ,bake slowly1 basting often with butter and water4 ,by the time he is done--and he should be so well-looked after that his royal robe hardly shows a seam or rent1 and the red spots are still distinctly visible--have ready in a saucepan a cup of cream--diluted with a few spoonfuls of hot water1 lest it should clot in heating--in which have been stirred cautiously two tablespoonfuls of melted butter and a little chopped parsley4 ,heat this in a vessel set within another of boiling water1 add the gravy from the dripping-pan1 boil up once to thicken1 and when the trout is laid--always respectfully--in a hot dish1 pour the sauce around him as he lies in state4 ,he will take kindly to the creamy bath1 and your guests will take kindly to him4 ,garnish with a wreath of crimson nasturtium blooms and dainty sprigs of parsley1 arranged by your own hands on the edge of the dish1 and let no sharply-spiced sauces come near him4 ,they would but mar his native richness--the flavor he brought with him from the lake and wild-wood4 ,salt him lightly1 should he need it1 eat and be happy4 ,if the above savor of bathos rather than 8common sense10 my excuse is1 ,i have lately eaten baked salmon-trout with cream-gravy4 ,,boiled ,,salmon-,,trout4 ,clean1 wash1 and dry the trout2 envelop in a thin cloth fitted neatly to the shape of the fish1 lay within a fish-kettle1 cover with salted water 7cold71 and boil gently half an hour or longer1 according to the size4 ,when done1 unwrap and lay in a hot dish4 ,pour around it cream-sauce made as for baked salmon-trout--only1 of course1 with the omission of the fish-gravy--and serve4 ,,fried ,,trout4 ,brook trout are generally cooked in this way1 and form a rarely delightful breakfast or supper dish4 ,clean1 wash1 and dry the fish1 roll lightly in flour1 and fry in butter or clarified dripping1 or butter and lard4 ,let the fat be hot1 fry quickly to a delicate brown1 and take up the instant they are done4 ,lay for an instant upon a hot folded napkin1 to absorb whatever grease may cling to their speckled sides2 then range side by side in a heated dish1 garnish1 and send to the table4 ,use no seasoning except salt1 and that only when the fish are fried in lard or unsalted dripping4 ,,fried ,,pickerel4 ,the pickerel ranks next to trout among game-fish1 and should be fried in the same manner4 ,especially--and ,i urge this with groaning of spirit1 in remembrance of the many times in which ,i have had my sense of fitness1 not to say my appetite1 outraged by seeing the gallant fish brought to table dried to a crisp throughout1 all his juices wasted and sweetness utterly departed--especially1 do not fry him slowly and too long2 and when he is done1 take him out of the grease6 ,,cream ,,pickerel4 ,reserve your largest pickerel--those over three pounds in weight--for baking1 and proceed with them as with baked salmon-trout--cream-gravy and all4 ,if you cannot afford cream1 substitute rich milk1 and thicken with rice or wheat flour4 ,the fish are better cooked in this way than any other4 ,,fried ,,perch1 ,,and ,,other ,,pan-,,fish4 ,clean1 wash1 and dry the fish4 ,lay them in a large flat dish1 salt1 and dredge with flour4 ,have ready a frying-pan of hot dripping1 lard1 or butter2 put in as many fish as the pan will hold without crowding1 and fry to a light brown4 ,send up hot in a chafing-dish4 ,the many varieties of pan-fish--porgies1 flounders1 river bass1 weak-fish1 white-fish1 etc41 may be cooked in like manner4 ,in serving1 lay the head of each fish to the tail of the one next him4 ,,stewed ,,cat-,,fish4 ,skin1 clean1 and cut off the horribly homely heads4 ,sprinkle with salt1 to remove any muddy taste they may have contracted from the flats or holes in which they have fed1 and let them lie in a cool place for an hour or so4 ,then put them into a saucepan1 cover with cold water1 and stew very gently for from half to three-quarters of an hour1 according to their size4 ,add a chopped shallot or button-onion1 a bunch of chopped parsley1 a little pepper1 a large tablespoonful of butter1 a tablespoonful of flour mixed to a paste with cold water2 boil up once1 take out the fish carefully1 and lay in a deep dish4 ,boil up the gravy once more1 and pour over the fish4 ,send to table in a covered dish4 ,,fried ,,cat-,,fish4 ,skin1 clean1 and remove the heads4 ,sprinkle with salt1 and lay aside for an hour or more4 ,have ready two or three eggs beaten to a froth1 and1 in a flat dish1 a quantity of powdered cracker4 ,dip the fish first in the egg1 then in the cracker1 and fry quickly in hot lard or dripping4 ,take up as quick as done4 ,,cat-,,fish ,,chowder4 ,skin1 clean1 and cut off the heads4 ,cut the fish into pieces two inches long1 and put into a pot with some fat pork cut into shreds--a pound to a dozen medium-sized fish1 two chopped onions1 or half a dozen shallots1 a bunch of sweet herbs1 and pepper4 ,the pork will salt it sufficiently4 ,stew slowly for three-quarters of an hour4 ,then stir in a cup of milk1 thickened with a tablespoonful of flour2 take up a cupful of the hot liquor1 and stir1 a little at a time1 into two well-beaten eggs4 ,return this to the pot1 throw in half a dozen ,boston or butter crackers1 split in half2 let all boil up once1 and turn into a tureen4 ,pass sliced lemon or cucumber pickles1 also sliced1 with it4 ,take out the backbones of the fish before serving4 ,,stewed ,,eels4 ,inquire1 before buying1 where they were caught1 and give so decided a preference to country eels as to refuse those fattened upon the offal of city wharves4 ,nor are the largest eels the best for eating4 ,one weighing a pound is better for your purpose than a bulky fellow that weighs three4 ,skin and clean1 carefully extracting all the fat from the inside4 ,cut into lengths of an inch and a half2 put into a saucepan1 with enough cold water to cover them2 throw in a little salt and chopped parsley1 and stew slowly1 closely covered1 for at least an hour4 ,add1 at the last1 a great spoonful of butter1 and a little flour wet with cold water1 also pepper4 ,serve in a deep dish4 ,the appearance and odor of this stew are so pleasing as often to overcome the prejudices of those who 8,wouldn't touch an eel for the world6 ,they look like snakes60 ,and those who have tasted them rarely enter a second demurrer4 ,,fried ,,eels4 ,prepare as for stewing2 roll in flour1 and fry1 in hot lard or dripping1 to a light brown4 ,,chowder 7,no4 #a47 ,take a pound of salt pork1 cut into strips1 and soak in hot water five minutes4 ,cover the bottom of a pot with a layer of this4 ,cut four pounds of cod or sea-bass into pieces two inches square1 and lay enough of these on the pork to cover it4 ,follow with a layer of chopped onions1 a little parsley1 summer savory1 and pepper1 either black or cayenne4 ,then a layer of split ,boston1 or butter1 or whole cream crackers1 which have been soaked in warm water until moist through1 but not ready to break4 ,above this lay a stratum of pork1 and repeat the order given above--onions1 seasoning1 7not too much17 crackers1 and pork1 until your materials are exhausted4 ,let the topmost layer be buttered crackers1 well soaked4 ,put in enough cold water to cover all barely4 ,cover the pot1 stew gently for an hour1 watching that the water does not sink too low4 ,should it leave the upper layer exposed1 replenish constantly from the tea-kettle4 ,when the chowder is thoroughly done1 take out with a perforated skimmer and put into a tureen4 ,thicken the gravy with a tablespoonful of flour and about the same quantity of butter4 ,boil up and pour over the chowder4 ,send sliced lemon1 pickles1 and stewed tomatoes to the table with it1 that the guests may add1 if they like4 ,,chowder 7,no4 #b47 ,slice six large onions1 and fry them in the gravy of fried salt pork4 ,cut five pounds of bass or cod into strips three inches long and one thick1 and line the bottom of a pot with them4 ,scatter a few slices of onion upon them1 a little salt1 half a dozen whole black peppers1 a clove or two1 a pinch of thyme and one of parsley1 a tablespoonful tomato or mushroom catsup1 and six oysters2 then comes a layer of oyster crackers1 well-soaked in milk and buttered thickly4 ,another layer of fish1 onions1 seasoning1 and crackers1 and so on until all are used up4 ,cover with water1 boil slowly for an hour and pour out4 ,serve with capers and sliced lemon4 ,a cup of oyster liquor added to the chowder while boiling improves it4 ,,shell-,,fish4 ,,to ,,boil ,a ,,lobster4 ,choose a lively one--not too large1 lest he should be tough4 ,put a handful of salt into a pot of boiling water1 and having tied the claws together1 if your fish merchant has not already skewered them1 plunge him into the prepared bath4 ,he will be restive under this vigorous hydropathic treatment2 but allay your tortured sympathies by the reflection that he is a cold-blooded animal1 destitute of imagination1 and that pain1 according to some philosophers1 exists only in the imagination4 ,however this may be1 his suffering will be short-lived4 ,boil from half an hour to an hour1 as his size demands4 ,when done1 draw out the scarlet innocent1 and lay him1 face downward1 in a sieve to dry4 ,when cold1 split open the body and tail1 and crack the claws to extract the meat1 throwing away the 8lady fingers0 and the head4 ,lobsters are seldom served without dressing1 upon private tables1 as few persons care to take the trouble of preparing their own salad after taking their seats at the board4 ,,devilled ,,lobster4 ,extract the meat from a boiled lobster1 as for salad1 and mince it finely2 reserve the coral4 ,season highly with mustard1 cayenne1 salt1 and some pungent sauce4 ,toss and stir until it is well mixed1 and put into a porcelain saucepan 7covered71 with just enough hot water to keep it from burning4 ,rub the coral smooth1 moistening with vinegar until it is thin enough to pour easily1 then stir into the contents of the saucepan4 ,it is necessary to prepare the dressing1 let me say1 before the lobster-meat is set on the fire4 ,it ought to boil up but once before the coral and vinegar are put in4 ,next stir in a heaping tablespoonful of butter1 and when it boils again1 take the pan from the fire4 ,too much cooking toughens the meat4 ,this is a famous supper dish for sleighing parties4 ,,lobster ,,croquettes4 ,to the meat of a well-boiled lobster1 chopped fine1 add pepper1 salt1 and powdered mace4 ,mix with this one-quarter as much bread-crumbs1 well rubbed1 as you have meat2 make into ovates1 or pointed balls1 with two tablespoonfuls of melted butter4 ,roll these in beaten egg1 then in pulverized cracker1 and fry in butter or very nice sweet lard4 ,serve dry and hot1 and garnish with crisped parsley4 ,this is a delicious supper dish or entre at dinner4 ,,devilled ,,crab4 ,this is prepared according to the receipt for devilled lobster--substituting for the coral in the vinegar some pulverized cracker1 moistened first with a tablespoonful of rich cream4 ,you can serve up in the back-shell of the crab if you like4 ,send in with cream crackers1 and stick a sprig of parsley in the top of each heap1 ranging the shells upon a large flat dish4 ,,crab ,,salad4 ,mince the meat and dress as in lobster salad4 ,send in the back-shell of the crab4 ,,soft ,,crabs4 ,many will not eat hard-shell crabs1 considering them indigestible1 and not sufficiently palatable to compensate for the risk they run in eating them4 ,and it must be owned that they are1 at their best1 but an indifferent substitute for the more aristocratic lobster4 ,but in the morning of life1 for him so often renewed1 his crabship is a different creature1 and greatly affected by epicures4 ,do not keep the crabs over night1 as the shells harden in twenty-four hours4 ,pull off the spongy substance from the sides and the sand bags4 ,these are the only portions that are uneatable4 ,wash well1 and wipe dry4 ,have ready a pan of seething hot lard or butter1 and fry them to a fine brown4 ,put a little salt into the lard4 ,the butter will need none4 ,send up hot1 garnished with parsley4 ,,water-,,turtles1 ,,or ,,terrapins4 ,land-terrapins1 it is hardly necessary to say1 are uneatable1 but the large turtle that frequents our mill-ponds and rivers can be converted into a relishable article of food4 ,plunge the turtle into a pot of boiling water1 and let him lie there five minutes4 ,you can then skin the underpart easily1 and pull off the horny parts of the feet4 ,lay him for ten minutes in cold salt and water2 then put into more hot water--salted1 but not too much4 ,boil until tender4 ,the time will depend upon the size and age4 ,take him out1 drain1 and wipe dry2 loosen the shell carefully1 not to break the flesh2 cut open also with care1 lest you touch the gall-bag with the knife4 ,remove this with the entrails and sand-bag4 ,cut up all the rest of the animal into small bits1 season with pepper1 salt1 a chopped onion1 sweet herbs1 and a teaspoonful of some spiced sauce1 or a tablespoonful of catsup--walnut or mushroom4 ,save the juice that runs from the meat1 and put all together into a saucepan with a closely fitting top4 ,stew gently fifteen minutes1 stirring occasionally1 and add a great spoonful of butter1 a tablespoonful of browned flour wet in cold water1 a glass of brown ,sherry1 and lastly1 the beaten yolk of an egg1 mixed with a little of the hot liquor1 that it may not curdle4 ,boil up once1 and turn into a covered dish4 ,send around green pickles and delicate slices of dry toast with it4 ,,stewed ,,oysters4 ,drain the liquor from two quarts of firm1 plump oysters2 mix with it a small teacupful of hot water1 add a little salt and pepper1 and set over the fire in a saucepan4 ,let it boil up once1 put in the oysters1 let them boil for five minutes or less--not more4 ,when they 8ruffle10 add two tablespoonfuls of butter4 ,the instant it is melted and well stirred in1 put in a large cupful of boiling milk and take the saucepan from the fire4 ,serve with oyster or cream crackers1 as soon as possible4 ,oysters become tough and tasteless when cooked too much1 or left to stand too long after they are withdrawn from the fire4 ,,fried ,,oysters4 ,use for frying the largest and best oysters you can find4 ,take them carefully from the liquor2 lay them in rows upon a clean cloth1 and press another lightly upon them to absorb the moisture4 ,have ready some crackers crushed fine4 ,in the frying-pan heat enough nice butter to cover the oysters entirely4 ,dip each oyster into the cracker1 rolling it over that it may become completely incrusted4 ,drop them carefully into the frying-pan1 and fry quickly to a light brown4 ,if the butter is hot enough they will soon be ready to take out4 ,test it by putting in one oyster before you risk the rest4 ,do not let them lie in the pan an instant after they are done4 ,serve dry1 and let the dish be warm4 ,a chafing-dish is best4 ,,oyster ,,fritters4 ,drain the liquor from the oysters1 and to a cupful of this add the same quantity of milk1 three eggs1 a little salt1 and flour enough for a thin batter4 ,chop the oysters and stir into the batter4 ,have ready in the frying-pan a few spoonfuls of lard1 or half lard1 half butter2 heat very hot1 and drop the oyster-batter in by the tablespoonful4 ,try a spoonful first1 to satisfy yourself that the lard is hot enough1 and that the fritter is of the right size and consistency4 ,take rapidly from the pan as soon as they are done to a pleasing yellow brown1 and send to table very hot4 ,some fry the oyster whole1 enveloped in batter1 one in each fritter4 ,in this case1 the batter should be thicker than if the chopped oysters were to be added4 ,,scalloped ,,oysters4 ,crush and roll several handfuls of ,boston or other friable crackers4 ,put a layer in the bottom of a buttered pudding-dish4 ,wet this with a mixture of the oyster liquor and milk1 slightly warmed4 ,next1 have a layer of oysters4 ,sprinkle with salt and pepper1 and lay small bits of butter upon them4 ,then another layer of moistened crumbs1 and so on until the dish is full4 ,let the top layer be of crumbs1 thicker than the rest1 and beat an egg into the milk you pour over them4 ,stick bits of butter thickly over it1 cover the dish1 set it in the oven1 bake half an hour2 if the dish be large1 remove the cover1 and brown by setting it upon the upper grating of oven1 or by holding a hot shovel over it4 ,,broiled ,,oysters4 ,choose large1 fat oysters2 wipe them very dry2 sprinkle salt and cayenne pepper upon them1 and broil upon one of the small gridirons sold for that purpose4 ,you can dredge the oyster with cracker-dust or flour if you wish to have it brown1 and some fancy the juices are better kept in in this way4 ,others dislike the crust thus formed4 ,butter the gridiron well1 and let your fire be hot and clear4 ,if the oyster drip1 withdraw the gridiron for an instant until the smoke clears away4 ,broil quickly and dish hot1 putting a tiny piece of butter1 not larger than a pea1 upon each oyster4 ,,cream ,,oysters ,,on ,,the ,,half-,,shell4 ,pour into your inner saucepan a cup of hot water1 another of milk1 and one of cream1 with a little salt4 ,set into a kettle of hot water until it boils1 when stir in two tablespoonfuls of butter and a little salt1 with white pepper4 ,take from the fire and add two heaping tablespoonfuls of arrow-root1 rice-flour1 or corn-starch1 wet with cold milk4 ,by this time your shells should be washed and buttered1 and a fine oyster laid within each4 ,of course1 it is selon les rgles to use oyster-shells for this purpose2 but you will find clam-shells more roomy and manageable1 because more regular in shape4 ,range these closely in a large baking-pan1 propping them with clean pebbles or fragments of shell1 if they do not seem inclined to retain their contents4 ,stir the cream very hard and fill up each shell with a spoon1 taking care not to spill any in the pan4 ,bake five or six minutes in a hot oven after the shells become warm4 ,serve on the shell4 ,some substitute oyster-liquor for the water in the mixture1 and use all milk instead of cream4 ,,oyster ,,omelet4 #ab oysters1 if large2 double the number of small ones4 #f eggs4 #a cup milk4 #a tablespoonful butter4 ,chopped parsley1 salt1 and pepper4 ,chop the oysters very fine4 ,beat the yolks and whites of the eggs separately as for nice cake--the white until it stands in a heap4 ,put three tablespoonfuls of butter in a frying-pan1 and heat while you are mixing the omelet4 ,stir the milk into a deep dish with the yolk1 and season4 ,next put in the chopped oysters1 beating vigorously as you add them gradually4 ,when they are thoroughly incorporated1 pour in the spoonful of melted butter2 finally1 whip in the whites lightly and with as few strokes as possible4 ,if the butter is hot1 and it ought to be1 that the omelet may not stand uncooked1 put the mixture into the pan4 ,do not stir it1 but when it begins to stiffen--8to set10 in culinary phrase1 slip a broad-bladed1 round-pointed dinner-knife around the sides1 and cautiously under the omelet1 that the butter may reach every part4 ,as soon as the centre is fairly 8set10 turn out into a hot dish4 ,lay the latter bottom upward over the frying-pan1 which must be turned upside-down dexterously4 ,this brings the browned side of the omelet uppermost4 ,this omelet is delicious and easily made4 ,,oyster ,,pie4 ,make a rich puff-paste2 roll out twice as thick as for a fruit-pie for the top crust--about the ordinary thickness for the lower4 ,line a pudding-dish with the thinner1 and fill with crusts of dry bread or light crackers4 ,some use a folded towel to fill the interior of the pie1 but the above expedient is preferable4 ,butter the edges of the dish1 that you may be able to lift the upper crust without breaking4 ,cover the mock-pie with the thick crust1 ornamented heavily at the edge1 that it may lie the more quietly1 and bake4 ,cook the oysters as for a stew1 only beating into them at the last two eggs1 and thickening with a spoonful of fine cracker-crumbs or rice-flour4 ,they should stew but five minutes1 and time them so that the paste will be baked just in season to receive them4 ,lift the top crust1 pour in the smoking hot oysters1 and send up hot4 ,i know that many consider it unnecessary to prepare the oysters and crust separately2 but my experience and observation go to prove that1 if this precaution be omitted1 the oysters are apt to be wofully overdone4 ,the reader can try both methods and take her choice4 ,,pickled ,,oysters4 #ajj large oysters4 #a pt4 white wine vinegar4 #a doz4 blades of mace4 #b doz4 whole cloves4 #b doz4 whole black peppers4 #a large red pepper broken into bits4 ,put oysters1 liquor and all1 into a porcelain or bell-metal kettle4 ,salt to taste4 ,heat slowly until the oysters are very hot1 but not to boiling4 ,take them out with a perforated skimmer1 and set aside to cool4 ,to the liquor which remains in the kettle add the vinegar and spices4 ,boil up fairly1 and when the oysters are almost cold1 pour over them scalding hot4 ,cover the jar in which they are1 and put away in a cool place4 ,next day put the pickled oysters into glass cans with tight tops4 ,keep in the dark1 and where they are not liable to become heated4 ,i have kept oysters thus prepared for three weeks in the winter4 ,if you open a can1 use the contents up as soon as practicable4 ,the air1 like the light1 will turn them dark4 ,it is little trouble for every housekeeper to put up the pickled oysters needed in her family2 and besides the satisfaction she will feel in the consciousness that the materials used are harmless1 and the oysters sound1 she will save at least one-third of the price of those she would buy ready pickled4 ,the colorless vinegar used by 8professionals0 for such purposes is usually sulphuric or pyroligneous acid4 ,if you doubt this1 pour a little of the liquor from the pickled oysters put up by your obliging oyster-dealer into a bell-metal kettle4 ,i tried it once1 and the result was a liquid that matched the clear green of ,niagara in hue4 ,,roast ,,oysters4 ,there is no pleasanter frolic for an ,autumn evening1 in the regions where oysters are plentiful1 than an impromptu 8roast0 in the kitchen4 ,there the oysters are hastily thrown into the fire by the peck4 ,you may consider that your fastidious taste is marvellously respected if they are washed first4 ,a bushel basket is set to receive the empty shells1 and the click of the oyster-knives forms a constant accompaniment to the music of laughing voices4 ,nor are roast oysters amiss upon your own quiet supper-table1 when the 8good man0 comes in on a wet night1 tired and hungry1 and wants 8something heartening40 ,wash and wipe the shell-oysters1 and lay them in the oven1 if it is quick2 upon the top of the stove1 if it is not4 ,when they open1 they are done4 ,pile in a large dish and send to table4 ,remove the upper shell by a dexterous wrench of the knife1 season the oyster on the lower1 with pepper-sauce and butter1 or pepper1 salt1 and vinegar in lieu of the sauce1 and you have the very aroma of this pearl of bivalves1 pure and undefiled4 ,or1 you may open while raw1 leaving the oysters upon the lower shells2 lay in a large baking-pan1 and roast in their own liquor1 adding pepper1 salt1 and butter before serving4 ,,raw ,,oysters4 ,it is fashionable to serve these as one of the preliminaries to a dinner-party2 sometimes in small plates1 sometimes on the half-shell4 ,they are seasoned by each guest according to his own taste4 ,,steamed ,,oysters4 ,if you have no steamer1 improvise one by the help of a cullender and a pot-lid fitting closely into it1 at a little distance from the top4 ,wash some shell oysters and lay them in such a position in the bottom of the cullender that the liquor will not escape from them when the shell opens1 that is1 with the upper shell down4 ,cover with a cloth thrown over the top of the cullender1 and press the lid hard down upon this to exclude the air4 ,set over a pot of boiling water so deep that the cullender1 which should fit into the mouth1 does not touch the water4 ,boil hard for twenty minutes1 then make a hasty examination of the oysters4 ,if they are open1 you are safe in removing the cover4 ,serve on the half-shell1 or upon a hot chafing dish4 ,sprinkle a little salt over them and a few bits of butter2 but be quick in whatever you do1 for the glory of the steamed oyster is to be eaten hot4 ,,oyster ,p,t,s4 #a qt4 oysters4 #b tablespoonfuls of butter4 ,pepper1 and a pinch of salt4 ,set the oysters1 with enough liquor to cover them1 in a saucepan upon the range or stove2 let them come to a boil2 skim well1 and stir in the butter and seasoning4 ,two or three spoonsful of cream will improve them4 ,have ready small tins lined with puff paste4 ,put three or four oysters in each1 according to the size of the pt2 cover with paste and bake in a quick oven twenty minutes4 ,for open pts1 cut the paste into round cakes3 those intended for the bottom crust less than an eighth of an inch thick2 for the upper1 a little thicker4 ,with a smaller cutter1 remove a round of paste from the middle of the latter1 leaving a neat ring4 ,lay this carefully upon the bottom crust2 place a second ring upon this1 that the cavity may be deep enough to hold the oysters2 lay the pieces you have extracted also in the pan with the rest1 and bake to a fine brown in a quick oven4 ,when done1 wash over with beaten egg1 around top and all1 and set in the oven three minutes to glaze4 ,fill the cavity with a mixture prepared as below1 fit on the top lightly1 and serve4 ,mixture4 ,boil half the liquor from a quart of oysters4 ,put in all the oysters1 leaving out the uncooked liquor2 heat to boiling1 and stir in-- cup of hot milk4 #a tablespoonful butter4 #b tablespoonfuls corn starch1 wet with a little milk4 ,a little salt4 ,boil four minutes1 stirring all the time until it thickens1 and fill the cavity in the paste shells4 ,these pts are very nice4 ,,scallops4 ,the heart is the only part used4 ,if you buy them in the shell1 boil and take out the hearts4 ,those sold in our markets are generally ready for frying or stewing4 ,dip them in beaten egg1 then in cracker-crumbs and fry in hot lard4 ,or1 ,you may stew like oysters4 ,the fried scallops are generally preferred4 ,,scalloped ,,clams4 ,chop the clams fine1 and season with pepper and salt4 ,cayenne pepper is thought to give a finer flavor than black or white2 but to some palates it is insufferable4 ,mix in another dish some powdered cracker1 moistened first with warm milk1 then with the clam liquor1 a beaten egg or two1 and some melted butter4 ,stir in with this the chopped clams4 ,wash as many clam-shells as the mixture will fill2 wipe and butter them2 fill1 heaping up and smoothing over with a silver knife or teaspoon4 ,range in rows in your baking-pan1 and cook until nicely browned4 ,or1 if you do not care to be troubled with the shells1 bake in patty-pans1 sending to table hot in the tins1 as you would in the scallop-shells4 ,,clam ,,fritters4 #ab clams1 minced fine4 #a pint of milk4 #c eggs4 ,add the liquor from the clams to the milk2 beat up the eggs and put to this1 with salt and pepper1 and flour enough for thin batter2 lastly1 the chopped clams4 ,fry in hot lard1 trying a little first to see that fat and batter are right4 ,a tablespoonful will make a fritter of moderate size4 ,or1 you can dip the whole clams in batter and cook in like manner4 ,fry quickly1 or they are apt to be too greasy4 ,,clam ,,chowder4 ,fry five or six slices of fat pork crisp1 and chop to pieces4 ,sprinkle some of these in the bottom of a pot2 lay upon them a stratum of clams2 sprinkle with cayenne or black pepper and salt1 and scatter bits of butter profusely over all2 next1 have a layer of chopped onions1 then one of small crackers1 split and moistened with warm milk4 ,on these pour a little of the fat left in the pan after the pork is fried1 and then comes a new round of pork1 clams1 onion1 etc4 ,proceed in this order until the pot is nearly full1 when cover with water1 and stew slowly--the pot closely covered--for three-quarters of an hour4 ,drain off all the liquor that will flow freely1 and1 when you have turned the chowder into the tureen1 return the gravy to the pot4 ,thicken with flour1 or1 better still1 pounded crackers2 add a glass of wine1 some catsup1 and spiced sauce2 boil up1 and pour over the contents of the tureen4 ,send around walnut or butternut pickles with it4 ,,poultry4 ,poultry should never be eaten in less than six or eight hours after it is killed2 but it should be picked and drawn as soon as possible4 ,there is no direr disgrace to our ,northern markets than the practice of sending whole dead fowls to market4 ,i have bought such from responsible poultry dealers1 and found them uneatable1 from having remained undrawn until the flavor of the craw and intestines had impregnated the whole body4 ,those who are conversant with the habit of careful country housewives1 of keeping up a fowl without food for a day and night before killing and dressing for their own eating1 cannot but regard with disgust the surcharged crops and puffy sides of those sold by weight in the shambles4 ,if you want to know what you really pay for poultry bought in these circumstances1 weigh the offal extracted from the fowl by your cook1 and deduct from the market weight4 8,but don't you know it actually poisons a fowl to lie so long undressed80 once exclaimed a ,southern lady to me4 8,in our markets they are offered for sale ready picked and drawn1 with the giblets--also cleaned--tucked under their wings40 ,i know nothing about the poisonous nature of the entrails and crops4 ,i do assert that the custom is unclean and unjust4 ,and this ,i do without the remotest hope of arousing my fellow-housekeepers to remonstrance against established usage4 ,only it relieves my mind somewhat to grumble at what ,i cannot help4 ,the best remedy ,i can propose for the grievance is to buy live fowls1 and1 before sending them home1 ask your butcher to decapitate them2 the probabilities being greatly in favor of the supposition that your cook is too 8tinder-hearted0 to attempt the job4 ,one word as to the manner of roasting meats and fowls4 ,in this day of ranges and cooking-stoves1 ,i think ,i am speaking within bounds when ,i assume that not one housekeeper in fifty uses a spit1 or even a tin kitchen1 for such purposes4 ,it is in vain that the writers of receipt-books inform us with refreshing navet that all our meats are baked1 not roasted1 and expatiate upon the superior flavor of those prepared upon the ,english spits and in old fashioned kitchens1 where enormous wood-fires blazed from morning until night4 ,i shall not soon forget my perplexity when1 an inexperienced housekeeper and a firm believer in all 8that was writ0 by older and wiser people1 ,i stood before my neat ,mott's 8,defiance10 a fine sirloin of beef ready to be cooked on the table behind me1 and read from my ,instruction-book that my 8fire should extend at least eight inches beyond the roaster on either side60 ,i am not denying the virtues of spits and tin kitchens--only regretting that they are not within the reach of every one4 ,in view of this fact1 let me remark1 for the benefit of the unfortunate many1 that1 in the opinion of excellent judges1 the practice of roasting meat in close ovens has advantages4 ,of these ,i need mention but two1 to wit1 the preservation of the flavor of the article roasted1 and the prevention of its escape to the upper regions of the dwelling4 ,,roast ,,turkey4 ,after drawing the turkey1 rinse out with several waters1 and in next to the last mix a teaspoonful of soda4 ,the inside of a fowl1 especially if purchased in the market1 is sometimes very sour1 and imparts an unpleasant taste to the stuffing1 if not to the inner part of the legs and side-bones4 ,the soda will act as a corrective1 and is moreover very cleansing4 ,fill the body with this water1 shake well1 empty it out1 and rinse with fair water4 ,then prepare a dressing of bread-crumbs1 mixed with butter1 pepper1 salt1 thyme or sweet marjoram4 ,you may1 if you like1 add the beaten yolks of two eggs4 ,a little chopped sausage is esteemed an improvement when well incorporated with the other ingredients4 ,or1 mince a dozen oysters and stir into the dressing4 ,the effect upon the turkey-meat1 particularly that of the breast1 is very pleasant4 ,stuff the craw with this1 and tie a string tightly about the neck1 to prevent the escape of the stuffing4 ,then fill the body of the turkey1 and sew it up with strong thread4 ,this and the neck-string are to be removed when the fowl is dished4 ,in roasting1 if your fire is brisk1 allow about ten minutes to a pound2 but it will depend very much upon the turkey's age whether this rule holds good4 ,dredge it with flour before roasting1 and baste often2 at first with butter and water1 afterward with the gravy in the dripping-pan4 ,if you lay the turkey in the pan1 put in with it a teacup of hot water4 ,many roast always upon a grating placed on the top of the pan4 ,in that case the boiling water steams the underpart of the fowl1 and prevents the skin from drying too fast1 or cracking4 ,roast to a fine brown1 and if it threaten to darken too rapidly1 lay a sheet of white paper over it until the lower part is also done4 ,stew the chopped giblets in just enough water to cover them1 and when the turkey is lifted from the pan1 add these1 with the water in which they were boiled1 to the drippings2 thicken with a spoonful of browned flour1 wet with cold water to prevent lumping1 boil up once1 and pour into the gravy-boat4 ,if the turkey is fat1 skim the drippings well before putting in the giblets4 ,serve with cranberry sauce4 ,some lay fried oysters in the dish around the turkey4 ,,boiled ,,turkey4 ,chop about two dozen oysters1 and mix with them a dressing compounded as for roast turkey1 only with more butter4 ,stuff the turkey as for roasting1 craw and body1 and baste about it a thin cloth1 fitted closely to every part4 ,the inside of the cloth should be dredged with flour to prevent the fowl from sticking to it4 ,allow fifteen minutes to a pound1 and boil slowly4 ,serve with oyster-sauce1 made by adding to a cupful of the liquor in which the turkey was boiled1 eight oysters chopped fine4 ,season with minced parsley1 stir in a spoonful of rice or wheat flour1 wet with cold milk1 a tablespoonful of butter4 ,add a cupful of hot milk4 ,boil up once and pour into an oyster-tureen4 ,send around celery with it4 ,,turkey ,,scallop4 ,cut the meat from the bones of a cold boiled or roasted turkey left from yesterday's dinner4 ,remove the bits of skin and gristle1 and chop up the rest very fine4 ,put in the bottom of a buttered dish a layer of cracker or bread-crumbs2 moisten slightly with milk1 that they may not absorb all the gravy to be poured in afterward2 then spread a layer of the minced turkey1 with bits of the stuffing1 pepper1 salt1 and small pieces of butter4 ,another layer of cracker1 wet with milk1 and so on until the dish is nearly full4 ,before putting on the topmost layer1 pour in the gravy left from the turkey1 diluted--should there not be enough--with hot water1 and seasoned with ,worcestershire sauce1 or catsup1 and butter4 ,have ready a crust of cracker-crumbs soaked in warm milk1 seasoned with salt1 and beaten up light with two eggs4 ,it should be just thick enough to spread smoothly over the top of the scallop4 ,stick bits of butter plentifully upon it1 and bake4 ,turn a deep plate over the dish until the contents begin to bubble at the sides1 showing that the whole is thoroughly cooked2 then remove the cover1 and brown4 ,a large pudding-dish full of the mixture will be cooked in three-quarters of an hour4 ,this1 like many other economical dishes1 will prove so savory as to claim a frequent appearance upon any table4 ,cold chicken may be prepared in the same way ,or1 ,the minced turkey1 dressing1 and cracker-crumbs may be wet with gravy1 two eggs beaten into it1 and the force-meat thus made rolled into oblong shapes1 dipped in egg and pounded cracker1 and fried like croquettes1 for a side dish1 to 8make out0 a dinner of ham or cold meat4 ,,rago,t ,,of ,,turkey4 ,this is also a cheap1 yet nice dish4 ,cut the cold turkey from the bones and into bits an inch long with knife and fork1 tearing as little as possible4 ,put into a skillet or saucepan the gravy left from the roast1 with hot water to dilute it should the quantity be small4 ,add a lump of butter the size of an egg1 a teaspoonful of pungent sauce1 a large pinch of nutmeg1 with a little salt4 ,let it boil1 and put in the meat4 ,stew very slowly for ten minutes--not more--and stir in a tablespoonful of cranberry or currant jelly1 another of browned flour which has been wet with cold water2 lastly1 a glass of brown ,sherry or ,madeira4 ,boil up once1 and serve in a covered dish for breakfast4 ,leave out the stuffing entirely2 it is no improvement to the flavor1 and disfigures the appearance of the ragot4 ,,roast ,,chickens4 ,having picked and drawn them1 wash out well in two or three waters1 adding a little soda to the last but one should any doubtful odor linger about the cavity4 ,prepare a stuffing of bread-crumbs1 butter1 pepper1 salt1 c4 ,fill the bodies and crops of the chickens1 which should be young and plump2 sew them up1 and roast an hour or more1 in proportion to their size4 ,baste two or three times with butter and water1 afterward with their own gravy4 ,if laid flat within the dripping pan1 put in at the first a little hot water to prevent burning4 ,stew the giblets and necks in enough water to cover them1 and1 when you have removed the fowls to a hot dish1 pour this into the drippings2 boil up once2 add the giblets1 chopped fine2 thicken with browned flour2 boil again1 and send to table in a gravy-boat4 ,serve with crab-apple jelly or tomato sauce4 ,,boiled ,,chickens4 ,clean1 wash1 and stuff as for roasting4 ,baste a floured cloth around each1 and put into a pot with enough boiling water to cover them well4 ,the hot water cooks the skin at once1 and prevents the escape of the juices4 ,the broth will not be so rich as if the fowls are put on in cold water1 but this is a proof that the meat will be more nutritious and better flavored4 ,stew very slowly1 for the first half hour especially4 ,boil an hour or more1 guiding yourself by size and toughness4 ,serve with egg or bread sauce4 7,see ,sauces47 ,,fricasseed ,,chicken4 7,white47 ,clean1 wash1 and cut up the fowls1 which need not be so tender as for roasting4 ,lay them in salt and water for half an hour4 ,put them in a pot with enough cold water to cover them1 and half a pound of salt pork cut into thin strips4 ,cover closely1 and let them heat very slowly2 then stew for over an hour1 if the fowls are tender4 ,i have used chickens for this purpose that required four hours stewing1 but they were tender and good when done4 ,only put them on in season1 and cook very slowly4 ,if they boil fast1 they toughen and shrink into uneatableness4 ,when tender1 add a chopped onion or two1 parsley1 and pepper4 ,cover closely again1 and1 when it has heated to boiling1 stir in a teacupful of milk1 to which have been added two beaten eggs and two tablespoonfuls of flour4 ,boil up fairly2 add a great spoonful of butter4 ,arrange the chicken neatly in a deep chafing-dish1 pour the gravy over it1 and serve4 ,in this1 as in all cases where beaten egg is added to hot liquor1 it is best to dip out a few spoonfuls of the latter1 and drop a little at a time into the egg1 beating all the while1 that it may heat evenly and gradually before it is put into the scalding contents of the saucepan or pot4 ,eggs managed in this way will not curdle1 as they are apt to do if thrown suddenly into hot liquid4 ,,fricasseed ,,chicken4 7,brown47 ,clean1 wash1 and cut up a pair of young chickens4 ,lay in clear water for half an hour4 ,if they are old1 you cannot brown them well4 ,put them in a saucepan1 with enough cold water to cover them well1 and set over the fire to heat slowly4 ,meanwhile1 cut half a pound of salt pork into strips1 and fry crisp4 ,take them out1 chop fine1 and put into the pot with the chicken4 ,fry in the fat left in the frying-pan one large onion1 or two or three small ones1 cut into slices4 ,let them brown well1 and add them also to the chicken1 with a quarter teaspoonful of allspice and cloves4 ,stew all together slowly for an hour or more1 until the meat is very tender2 you can test this with a fork4 ,take out the pieces of fowl and put in a hot dish1 covering closely until the gravy is ready4 ,add to this a great spoonful of walnut or other dark catsup1 and nearly three tablespoonfuls of browned flour1 a little chopped parsley1 and a glass of brown ,sherry4 ,boil up once2 strain through a cullender1 to remove the bits of pork and onion2 return to the pot1 with the chicken2 let it come to a final boil1 and serve1 pouring the gravy over the pieces of fowl4 ,,broiled ,,chicken4 ,it is possible to render a tough fowl eatable by boiling or stewing it with care4 ,never broil such6 ,and even when assured that your 8broiler0 is young1 it is wise to make this doubly sure by laying it upon sticks extending from side to side of a dripping-pan full of boiling water4 ,set this in the oven1 invert a tin pan over the chicken1 and let it steam for half an hour4 ,this process relaxes the muscles1 and renders supple the joints1 besides preserving the juices that would be lost in parboiling4 ,the chicken should be split down the back1 and wiped perfectly dry before it is steamed4 ,transfer from the vapor-bath to a buttered gridiron1 inside downward4 ,cover with a tin pan or common plate1 and broil until tender and brown1 turning several times2 from half to three-quarters of an hour will be sufficient4 ,put into a hot chafing-dish1 and butter very well4 ,send to table smoking hot4 ,,fried ,,chicken 7,no4 #a74 ,clean1 wash1 and cut to pieces a couple of ,spring chickens4 ,have ready in a frying-pan enough boiling lard or dripping to cover them well4 ,dip each piece in beaten egg when you have salted it1 then in cracker-crumbs1 and fry until brown4 ,if the chicken is large1 steam it before frying1 as directed in the foregoing receipt4 ,when you have taken out the meat1 throw into the hot fat a dozen sprigs of parsley1 and let them remain a minute--just long enough to crisp1 but not to dry them4 ,garnish the chicken by strewing these over it4 ,,fried ,,chicken 7,no4 #b74 ,cut up half a pound of fat salt pork in a frying-pan1 and fry until the grease is extracted1 but not until it browns4 ,wash and cut up a young chicken 7broiling size71 soak in salt and water for half an hour2 wipe dry1 season with pepper1 and dredge with flour2 then fry in the hot fat until each piece is a rich brown on both sides4 ,take up1 drain1 and set aside in a hot covered dish4 ,pour into the gravy left in the frying-pan a cup of milk--half cream is better2 thicken with a spoonful of flour and a tablespoonful of butter2 add some chopped parsley1 boil up1 and pour over the hot chicken4 ,this is a standard dish in the ,old ,dominion1 and tastes nowhere else as it does when eaten on ,virginia soil4 ,the cream gravy is often omitted1 and the chicken served up dry1 with bunches of fried parsley dropped upon it4 ,,chicken ,,pot-,,pie4 ,line the bottom and sides of a pot with a good rich paste1 reserving enough for a top crust and for the square bits to be scattered through the pie4 ,butter the pot very lavishly1 or your pastry will stick to it and burn4 ,cut up a fine large fowl1 and half a pound of corned ham or salt pork4 ,put in a layer of the latter1 pepper it1 and cover with pieces of the chicken1 and this with the paste dumplings or squares4 ,if you use potatoes1 parboil them before putting them into the pie1 as the first water in which they are boiled is rank and unwholesome4 ,the potatoes should be sliced and laid next the pastry squares2 then another layer of pork1 and so on until your chicken is used up4 ,cover with pastry rolled out quite thick1 and slit this in the middle4 ,heat very slowly1 and boil two hours4 ,turn into a large dish1 the lower crust on top1 and the gravy about it4 ,this is the old-fashioned pot-pie1 dear to the memory of men who were school-boys thirty and forty years ago4 ,if you are not experienced in such manufactures1 you had better omit the lower crust2 and1 having browned the upper1 by putting a hot pot-lid or stove-cover on top of the pot for some minutes1 remove dexterously without breaking4 ,pour out the chicken into a dish1 and set the crust above it4 ,veal1 beef-steak1 lamb 7not mutton71 hares1 c41 may be substituted for the chicken4 ,the pork will salt it sufficiently4 ,,baked ,,chicken ,,pie ,is made as above1 but baked in a buttered pudding-dish1 and1 in place of the potatoes1 three hard-boiled eggs are chopped up and strewed among the pieces of chicken4 ,if the chickens are tough1 or even doubtful1 parboil them before making the pie1 adding the water in which they were boiled1 instead of cold water1 for gravy4 ,if they are lean1 put in a few bits of butter4 ,ornament with leaves cut out with a cake-cutter1 and a star in the centre4 ,bake an hour--more1 if the pie is large4 ,,chicken ,,pudding4 ,cut up as for fricassee1 and parboil1 seasoning well with pepper1 salt1 and a lump of butter the size of an egg1 to each chicken4 ,the fowls should be young and tender1 and divided at every joint4 ,stew slowly for half an hour1 take them out1 and lay on a flat dish to cool4 ,set aside the water in which they were stewed for your gravy4 ,make a batter of one quart of milk1 three cups of flour1 three tablespoonfuls melted butter1 half a teaspoonful soda1 and one spoonful of cream tartar1 with four eggs well beaten1 and a little salt4 ,put a layer of chicken in the bottom of the dish1 and pour about half a cupful of batter over it--enough to conceal the meat2 then1 another layer of chicken1 and more batter1 until the dish is full4 ,the batter must form the crust4 ,bake one hour1 in a moderate oven1 if the dish is large4 ,beat up an egg1 and stir into the gravy which was set aside2 thicken with two teaspoonfuls of rice or wheat flour1 add a little chopped parsley2 boil up1 and send it to table in a gravy-boat4 ,,chicken ,,and ,,ham4 ,draw1 wash1 and stuff a pair of young fowls4 ,cut enough large1 thick slices of cold boiled ham to envelop these entirely1 wrapping them up carefully1 and winding a string about all1 to prevent the ham from falling off4 ,put into your dripping-pan1 with a little water to prevent scorching2 dashing it over the meat lest it should dry and shrink4 ,invert a tin pan over all1 and bake slowly for one hour and a quarter1 if the fowls are small and tender--longer1 if tough4 ,lift the cover from time to time to baste with the drippings--the more frequently as time wears on4 ,test the tenderness of the fowls1 by sticking a fork through the ham into the breast4 ,when done1 undo the strings1 lay the fowls in a hot dish1 and the slices of ham about them4 ,stir into the dripping a little chopped parsley1 a tablespoonful of browned flour wet in cold water2 pepper1 and let it boil up once4 ,pour some of it over the chickens--not enough to float the ham in the dish2 serve the rest in a gravy-boat4 ,,roast ,,ducks4 ,clean1 wash1 and wipe the ducks very carefully4 ,to the usual dressing add a little sage 7powdered or green71 and a minced shallot4 ,stuff1 and sew up as usual1 reserving the giblets for the gravy4 ,if they are tender1 they will not require more than an hour to roast4 ,baste well4 ,skim the gravy before putting in the giblets and thickening4 ,the giblets should be stewed in a very little water1 then chopped fine1 and added to the gravy in the dripping-pan1 with a chopped shallot and a spoonful of browned flour4 ,accompany with currant or grape jelly4 ,,to ,,use ,,up ,,cold ,,duck4 ,i may say1 as preface1 that cold duck is in itself an excellent supper dish1 or side dish1 at a family dinner1 and is often preferred to hot4 ,if the duck has been cut into at all1 divide neatly into joints1 and slice the breast1 laying slices of dressing about it4 ,garnish with lettuce or parsley1 and eat with jelly4 ,but if a warm dish is desired1 cut the meat from the bones and lay in a saucepan1 with a little minced cold ham2 pour on just enough water to cover it1 and stir in a tablespoonful of butter4 ,cover1 and heat gradually1 until it is near boiling4 ,then add the gravy1 diluted with a little hot water2 a great spoonful of catsup1 one of ,worcestershire sauce1 and one of currant or cranberry jelly1 with a glass of wine and a tablespoonful of browned flour4 ,or1 ,you may put the gravy1 with a little hot water and a lump of butter1 in a frying-pan1 and when it is hot lay in the pieces of duck1 and warm up quickly1 stirring in at the last a teaspoonful of ,worcestershire sauce and a tablespoonful of jelly4 ,serve in a hot chafing-dish4 7,for wild ducks1 see ,,game47 ,,stewed ,,duck4 ,this is a good way to treat an old tough fowl4 ,clean and divide1 as you would a chicken for fricassee4 ,put in a saucepan1 with several 7minced7 slices of cold ham or salt pork which is not too fat1 and stew slowly for at least an hour--keeping the lid on all the while4 ,then stir in a chopped onion1 a half-spoonful of powdered sage1 or of the green leaves cut fine1 half as much parsley1 a tablespoonful catsup1 and black pepper4 ,stew another half-hour1 or until the duck is tender1 and add a teaspoonful brown sugar1 and a tablespoonful of browned flour1 previously wet with cold water4 ,boil up once1 and serve in a deep covered dish1 with green peas as an accompaniment4 ,,guinea ,,fowls4 ,many are not aware what an excellent article of food these speckled ,arabs of the poultry-yard are4 ,they are kept chiefly for the beauty of their plumage1 and their delicious eggs1 which are far richer than those of chickens4 ,unless young they are apt to be tough1 and the dark color of the meat is objected to by those who are not fond of1 or used to eating game4 ,cooked according to the foregoing receipt they are very savory1 no matter how old they may be4 ,put them on early1 and stew slowly1 and good management will bring the desired end to pass4 ,there is nothing in the shape of game or poultry that is not amenable to this process1 providing the salt be omitted until the meat is tender4 ,but a pair of young ,guinea fowls1 stuffed and roasted1 basting them with butter until they are half done1 deserve an honorable place upon our bill of fare4 ,season the gravy with a chopped shallot1 parsley1 or summer savory1 not omitting the minced giblets1 and thicken with browned flour4 ,send around currant1 or other tart jelly1 with the fowl4 ,a little ham1 minced fine1 improves the dressing4 ,,roast ,,goose4 ,clean and wash the goose--not forgetting to put a spoonful of soda in next to the last water1 rinse out well1 and wipe the inside quite dry4 ,add to the usual stuffing of bread-crumbs1 pepper1 salt1 etc41 a tablespoonful melted butter1 an onion chopped fine1 a tablespoonful chopped sage1 the yolks of two eggs1 and some minute bits of fat pork4 ,stuff body and craw1 and sew up4 ,it will take fully two hours to roast1 if the fire is strong4 ,cover the breast1 until it is half done1 with white paper1 or a paste of flour and water1 removing this when you are ready to brown4 ,make a gravy as for roast duck1 adding a glass of ,sherry or ,madeira1 or 7if you can get it7 old ,port4 ,send to table with cranberry or apple sauce4 ,,goose ,,pie4 ,an old goose is as nearly good for nothing as it is possible for anything which was once valuable1 and is not now absolutely spoiled1 to be4 ,the best use to put it to is to make it into a pie1 in the following manner4 ,put on the ancient early in the morning1 in cold water enough to cover it1 unsalted1 having cut it to pieces at every joint4 ,warm it up gradually1 and let it stew--not boil hard--for four or five hours4 ,should the water need replenishing1 let it be done from the boiling kettle4 ,parboil a beef's tongue 7corned71 cut into slices nearly half an inch thick2 also slice six hard-boiled eggs4 ,line a deep pudding-dish with a good paste2 lay in the pieces of goose1 the giblets chopped1 the sliced tongue and egg1 in consecutive layers2 season with pepper1 salt1 and bits of butter1 and proceed in this order until the dish is full4 ,if the goose be large1 cut the meat from the bones after stewing1 and leave out the latter entirely4 ,intersperse with strips of paste1 and fill up with the gravy in which the goose was stewed1 thickened with flour4 ,cover with a thick paste1 and when it is done1 brush over the top with beaten white of egg4 ,in cold weather this pie will keep a week1 and is very good4 ,,roast ,,pigeons4 ,clean1 wash1 and stuff as you would chickens4 ,lay them in rows1 if roasted in the oven1 with a little water in the pan to prevent scorching4 ,unless they are very fat1 baste with butter until they are half done1 afterwards with their own gravy4 ,thicken the gravy that drips from them1 and boil up once2 then pour into a gravy-boat4 ,the pigeons should lie close together in the dish4 ,,stewed ,,pigeons4 ,pick1 draw1 clean and stuff as above directed4 ,put the pigeons in a deep pot with enough cold water to cover them1 and stew gently for an hour1 or until1 testing them with a fork1 you find them tender4 ,then season with pepper1 salt1 a few blades of mace1 a little sweet marjoram1 and a good piece of butter4 ,stew1 or rather simmer1 for five minutes longer--then stir in a tablespoonful of browned flour4 ,let it boil up once2 remove the pigeons1 draw out the strings with which they were sewed up1 and serve1 pouring the hot gravy over them4 ,a little salt pork or ham1 cut into strips1 is an improvement4 ,this should be put in when the pigeons have stewed half an hour4 ,,broiled ,,pigeons ,,or ,,squabs4 ,young pigeons or 8squabs0 are rightly esteemed a great delicacy4 ,they are cleaned1 washed1 and dried carefully with a clean cloth2 then split down the back1 and broiled like chickens4 ,season with pepper and salt1 and butter liberally in dishing them4 ,they are in great request in a convalescent's room1 being peculiarly savory and nourishing4 ,they may1 for a change1 be roasted whole1 according to the receipt for roast pigeons4 ,,pigeon ,,pie4 ,is best made of wild pigeons4 7,,see ,,game47 ,,meats4 ,,roast ,,beef4 ,the best pieces for roasting are the sirloin and rib pieces4 ,the latter are oftenest used by small families4 ,make your butcher remove most of the bone1 and skewer the meat into the shape of a round4 ,if you roast in an oven1 it is a good plan to dash a small cup of boiling water over the meat in first putting it down1 letting it trickle into the pan4 ,this1 for a season1 checks the escape of the juices1 and allows the meat to get warmed through before the top dries by said escape4 ,if there is much fat upon the upper surface1 cover with a paste of flour and water until it is nearly done4 ,baste frequently1 at first with salt and water1 afterward with the drippings4 ,allow about a quarter of an hour to a pound1 if you like your meat rare2 more1 if you prefer to have it well done4 ,some1 when the meat is almost done1 dredge with flour and baste with butter--only once4 ,remove the beef1 when quite ready1 to a heated dish2 skim the drippings2 add a teacupful of boiling water1 boil up once1 and send to table in a gravy-boat4 ,many reject made gravy altogether1 and only serve the red liquor that runs from the meat into the dish as it is cut4 ,this is the practice with some--indeed most of our best housekeepers4 ,if you have made gravy in a sauce-boat1 give your guest his choice between that and the juice in the dish4 ,serve with mustard1 or scraped horse-radish and vinegar4 ,,roast ,,beef ,,with ,,yorkshire ,,pudding4 ,set a piece of beef to roast upon a grating1 or several sticks laid across a dripping-pan4 ,three-quarters of an hour before it is done1 mix the pudding and pour into the pan4 ,continue to roast the beef1 the dripping meanwhile falling upon the latter below4 ,when both are done1 cut the pudding into squares1 and lay around the meat when dished4 ,if there is much fat in the dripping-pan before the pudding is ready to be put in1 drain it off1 leaving just enough to prevent the batter from sticking to the bottom4 ,receipt for ,pudding4 #a pint of milk4 #d eggs1 whites and yolks beaten separately4 #b cups of prepared flour4 #a teaspoonful salt4 ,be careful1 in mixing1 not to get the batter too stiff4 ,this pudding1 which the cook who introduced it into my family persisted in calling 8,auction pudding10 is very palatable and popular1 and not so rich as would be thought from the manner of baking4 ,it should be a yellow-brown when done4 ,,beef-,,steak4 ,it is not customary to fry beef-steaks for people who know what really good cookery is4 ,to speak more plainly1 a steak1 killed by heat and swimming in grease1 is a culinary solecism1 both vulgar and indigestible4 ,cut the steak thick1 at least three-quarters of an inch in thickness1 and if you cannot get tender meat for this purpose1 it is best to substitute some other dish for it4 ,but since tender meat is not always to be had1 if the piece you have purchased is doubtful1 lay it on a clean cloth1 take a blunt heavy carving-knife1 if you have not a steak mallet1 and hack closely from one end to the other2 then turn and repeat the process upon the other side4 ,the knife should be so dull you cannot cut with it1 and the strokes not the sixtieth part of an inch apart4 ,wipe all over on both sides with lemon-juice1 cover1 and leave it in a cool place for one hour4 ,lay on a buttered gridiron over a clear fire1 turning very often as it begins to drip4 ,do not season until it is done1 which will be in about twelve minutes1 if the fire is good and the cook attentive4 ,rub your hot chafing dish with a split raw onion1 lay in the steak1 salt and pepper on both sides1 and put a liberal lump of butter upon the upper4 ,then put on a hot cover1 and let it stand five minutes to draw the juices to the surface before it is eaten4 ,if you have neither chafing-dish nor cover1 lay the steak between two hot platters for the same time1 sending to table without uncovering4 ,a gridiron fitting under the grate is better than any other4 ,if a gridiron is not at hand1 rub a little butter upon the bottom of a hot1 clean frying-pan1 put in the meat1 set over a bright fire1 and turn frequently4 ,this will not be equal to steak cooked upon a gridiron1 but it is infinitely preferable to the same fried4 ,i shall never forget the wondering distrust with which my first cook1 a sable 8professional10 watched me when ,i undertook to show her how to prepare a steak for the third breakfast over which ,i presided as mistress of ceremonies4 ,and when1 at the end of twelve minutes1 ,i removed the meat1 8rare and hot10 to the heated dish in readiness1 her sniff of lofty contempt was as eloquent as indescribable4 8,call dat cooked6 ,folks 'bout here would 'a had dat steak on by day-break60 ,a remark that has been recalled to my mind hundreds of times since at the tables of so-called capital housewives4 ,the best--nay1 the only pieces for steak are those known as porter-house and sirloin4 ,the former is the more highly esteemed by gourmands2 but a really tender sirloin is more serviceable where there are several persons in the family1 the porter-house having a narrow strip of extremely nice meat lying next the bone1 while the rest is often inferior to any part of the sirloin4 ,if the meat be tender omit the hacking process and lemon-juice4 ,,beef-,,steak ,,and ,,onions4 ,prepare the steak as above directed4 ,while it is broiling put three or four chopped onions in a frying-pan with a little beef-dripping or butter4 ,stir and shake them briskly until they are done1 and begin to brown4 ,dish your steak and lay the onions thickly on top4 ,cover and let all stand five or six minutes1 that the hot onions may impart the required flavor to the hot meat4 ,in helping your guests1 inquire if they will take onions with the slices of steak put upon their plates4 ,i need hardly remind the sensible cook how necessary it is to withdraw the gridiron from the fire for an instant1 should the fat drip upon the coals below1 and smoke or blaze4 ,yet those who have eaten steaks flavored with creosote may thank me for the suggestion4 ,,beef -,,la-,,mode4 ,take a round of beef2 remove the bone from the middle1 and trim away the tougher bits about the edges1 with such gristle1 c41 as you can reach4 ,set these aside for soup-stock4 ,bind the beef into a symmetrical shape by passing a strip of stout muslin1 as wide as the round is high1 about it1 and stitching the ends together at one side4 ,have ready at least a pound of fat salt pork1 cut into strips as thick as your middle finger1 and long enough to reach from top to bottom of the trussed round4 ,put a half pint of vinegar over the fire in a tin or porcelain saucepan2 season with three or four minced shallots or button onions1 two teaspoonfuls made mustard1 a teaspoonful nutmeg1 one of cloves1 half as much allspice1 half-spoonful black pepper1 with a bunch of sweet herbs minced fine1 and a tablespoonful brown sugar4 ,let all simmer for five minutes1 then boil up once1 and pour1 while scalding hot1 upon the strips of pork1 which should be laid in a deep dish4 ,let all stand together until cold4 ,remove the pork to a plate1 and mix with the liquor left in the dish enough bread-crumbs to make a tolerably stiff force-meat4 ,if the vinegar is very strong1 dilute with a little water before moistening the crumbs4 ,with a long1 thin-bladed knife1 make perpendicular incisions in the meat1 not more than half an inch apart1 even nearer is better2 thrust into these the strips of fat pork1 so far down that the upper ends are just level with the surface1 and work into the cavities with them a little of the force-meat4 ,proceed thus until the meat is fairly riddled and plugged with the pork4 ,fill the hole from which the bone was taken with the dressing and bits of pork2 rub the upper side of the beef well with the spiced force-meat4 ,put into a baking-pan2 half-fill this with boiling water2 turn a large pan over it to keep in the steam1 and roast slowly for five or six hours1 allowing half an hour to each pound of meat4 ,if the beef be tough1 you had better stew the round by putting it in a pot with half enough cold water to cover it4 ,cover tightly and stew very slowly for six hours2 then set in the oven with the gravy about it1 and brown half an hour1 basting frequently4 ,if you roast the round1 do not remove the cover1 except to baste 7and this should be done often71 until fifteen minutes before you draw it from the oven4 ,set away with the muslin band still about it1 and pour the gravy over the meat4 ,when cold1 lift from the gravy1--which1 by the way1 will be excellent seasoning for your soup-stock1--cut the stitches in the muslin girdle1 remove carefully and send the meat to table1 cold1 garnished with parsley and nasturtium blossoms4 ,carve horizontally1 in slices thin as a shaving4 ,do not offer the outside to any one2 but the second cut will be handsomely marbled with the white pork1 which appearance should continue all the way down4 ,i cannot too highly commend this as a side-dish at dinner1 and a supper and breakfast stand-by4 ,in winter it will keep a week and more1 and as long in summer1 if kept in the refrigerator--except when it is on the table4 ,,breakfast ,,stew ,,of ,,beef4 ,cut up two pounds of beef--not too lean--into pieces an inch long2 put them into a saucepan with just enough water to cover them1 and stew gently for two hours4 ,set away until next morning1 when season with pepper1 salt1 sweet marjoram or summer savory1 chopped onion1 and parsley4 ,stew half an hour longer1 and add a teaspoonful of sauce or catsup1 and a tablespoonful of browned flour wet up with cold water2 finally1 if you wish to have it very good1 half a glass of wine4 ,boil up once1 and pour into a covered deep dish4 ,this is an economical dish1 for it can be made of the commoner parts of the beef1 and exceedingly nice for winter breakfasts4 ,eaten with corn-bread and stewed potatoes1 it will soon win its way to a place in the 8stock company0 of every judicious housewife4 ,,another ,,breakfast ,,dish4 ,cut thin slices of cold roast beef1 and lay them in a tin saucepan set in a pot of boiling water4 ,cover them with a gravy made of three tablespoonfuls of melted butter1 one of walnut catsup1 a teaspoonful of vinegar1 a little salt and pepper1 a spoonful of currant jelly1 a teaspoonful made mustard1 and some warm water4 ,cover tightly1 and steam for half an hour1 keeping the water in the outer vessel on a hard boil4 ,if the meat is underdone1 this is particularly nice4 ,,beef ,,hash4 ,to two parts cold roast or boiled corned beef1 chopped fine1 put one of mashed potatoes1 a little pepper1 salt1 milk1 and melted butter4 ,turn all into a frying-pan1 and stir until it is heated through and smoking hot1 but not until it browns4 ,put into a deep dish1 and if stiff enough1 smooth as you would mashed potato1 into a hillock4 ,or1 you can cease stirring for a few minutes1 and let a brown crust form on the under side2 then turn out whole into a flat dish1 the brown side uppermost4 ,or1 mould the mixture into flat cakes2 dip these in beaten egg flour1 and fry in hot drippings4 ,the remains of beef -la-mode are very good prepared in any of these ways4 ,a little catsup and mustard are an improvement to plain cold beef1 thus hashed4 ,,beef-,,steak ,,pie4 ,cut the steak into pieces an inch long1 and stew with the bone 7cracked7 in just enough water to cover the meat until it is half-done4 ,at the same time parboil a dozen potatoes in another pot4 ,if you wish a bottom crust--a doubtful question--line a pudding-dish with a good paste1 made according to the receipt given below4 ,put in a layer of the beef1 with salt and pepper1 and a very little chopped onion2 then one of sliced potatoes1 with a little butter scattered upon them1 and so on1 until the dish is full4 ,pour over all the gravy in which the meat is stewed1 having first thrown away the bone and thickened with browned flour4 ,cover with a crust thicker than the lower1 leaving a slit in the middle4 ,,crust ,,for ,,meat-,,pies4 #a quart of flour4 #c tablespoonfuls of lard4 #b cups milk4 #a teaspoonful of soda wet with hot water1 and stirred into the milk4 #b teaspoonfuls of cream-tartar sifted into the dry flour4 #a teaspoonful of salt4 ,work up very lightly and quickly1 and do not get too stiff4 ,if you can get prepared flour1 omit the soda and cream-tartar4 ,,beef ,,pie1 ,,with ,,potato ,,crust4 ,mince some rare roast beef or cold corned beef1 if it is not too salt2 season with pepper and salt1 and spread a layer in the bottom of a pudding-dish4 ,over this put one of mashed potato1 and stick bits of butter thickly all over it2 then another of meat1 and so on until you are ready for the crust4 ,to a large cupful of mashed potato add two tablespoonfuls of melted butter1 a well-beaten egg1 two cups of milk1 and beat all together until very light4 ,then work in enough flour to enable you to roll out in a sheet--not too stiff--and1 when you have added to the meat and potato in the dish a gravy made of warm water1 butter1 milk1 and catsup1 with what cold gravy or dripping remains from 8roast10 cover the pie with a thick1 tender crust1 cutting a slit in the middle4 ,you can use the potato crust1 which is very wholesome and good1 for any kind of meat-pie4 ,it looks well brushed over with beaten white of egg before it goes to table4 ,,beef',s ,,heart--,,stewed4 ,wash the heart well1 and cut into squares half an inch long4 ,stew them for ten minutes in enough water to cover them4 ,salt the water slightly to draw out the blood1 and throw it away as it rises in scum to the top4 ,take out the meat1 strain the liquor1 and return the chopped heart to it1 with a sliced onion1 a great spoonful of catsup1 some parsley1 a head of celery chopped fine1 and cayenne pepper1 with a large lump of butter4 ,stew until the meat is very tender1 when add a tablespoonful of browned flour to thicken4 ,boil up once1 and serve4 ,,to ,,corn ,,beef4 ,rub each piece of beef well with salt mixed with one-tenth part of saltpetre1 until the salt lies dry upon the surface4 ,put aside in a cold place for twenty-four hours1 and repeat the process1 rubbing in the mixture very thoroughly4 ,put away again until the next day1 by which time the pickle should be ready4 #e gallons of water4 #a gallon of salt4 #d ounces saltpetre4 #a lb4 brown sugar4 ,boil this brine ten minutes2 let it get perfectly cold2 then pour over the beef1 having wiped the latter entirely dry4 ,examine the pickle from time to time to see if it keeps well2 if not1 take out the meat without delay1 wipe it1 and rub in dry salt1 covering it well until you can prepare new and stronger brine4 ,,boiled ,,corned ,,beef4 ,if your piece is a round1 skewer it well into shape1 and tie it up with stout tape or twine when you have washed it in three or four waters and removed all the salt from the outside4 ,put into a pot1 and cover with cold water4 ,allow1 in boiling1 about twenty minutes to a pound4 ,turn the meat three times while cooking4 ,when done1 drain very dry1 and serve with drawn butter in a sauce-boat4 ,send around mashed turnips with the meat4 ,they should be boiled in a separate pot1 however1 or they will impart a disagreeable taste to the beef4 ,the brisket is a good piece for a family dinner4 ,,beef ,,tongue4 ,soak over night in cold water when you have washed it well4 ,next morning put into a pot with plenty of cold water1 and boil slowly until it is tender throughout4 ,this you can determine by testing it with a fork4 ,leave in the liquor until quite cold4 ,pare off the thick skin1 cut in round slices1 and dish for tea1 garnishing with fresh parsley4 ,tongue sandwiches are generally held in higher esteem than those made of ham4 ,,dried ,,beef4 ,the most common way of serving dried or smoked beef is to shave it into thin slices or chips1 raw2 but a more savory relish may be made of it with little trouble4 ,put the slices of uncooked beef into a frying-pan with just enough boiling water to cover them2 set them over the fire for ten minutes1 drain off all the water1 and with a knife and fork cut the meat into small bits4 ,return to the pan1 which should be hot1 with a tablespoonful of butter and a little pepper4 ,have ready some well-beaten eggs1 allowing four to a half-pound of beef2 stir them into the pan with the minced meat1 and toss and stir the mixture for about two minutes4 ,send to table in a covered dish4 ,,mutton ,,and ,,lamb4 ,,roast ,,mutton4 ,the parts which are usually roasted are3-- ,the shoulder1 ,the saddle1 or chine1 and ,the loin and haunch 7a leg and part of the loin74 ,the leg is best boiled1 unless the mutton is young and very tender4 ,to roast--wash the meat well1 and dry with a clean cloth4 ,let your fire be clear and strong2 put the meat on with a little water in the dripping-pan4 ,if you think well of the plan 7and ,i do71 let there be a cupful of boiling water dashed over the meat when it is first put down to roast1 and left to trickle into the pan4 ,i have elsewhere explained the advantages of the method4 ,allow1 in roasting1 about twelve minutes per pound1 if the fire is good4 ,baste often--at first with salt and water1 afterward with the gravy4 ,if it is in danger of browning too fast1 cover with a large sheet of white paper4 ,roast lamb in the same manner1 but not so long4 ,skim the gravy well1 and thicken very slightly with browned flour4 ,serve with currant jelly4 ,,roast ,,mutton la ,venison4 ,a ,christmas saddle of mutton is very fine prepared as follows3 ,wash it well1 inside and out1 with vinegar4 ,do not wipe it1 but hang it up to dry in a cool cellar4 ,when the vinegar has dried off1 throw a clean cloth over it1 to keep out the dust4 ,on the next day but one1 take down the meat and sponge it over again with vinegar1 then put it back in its place in the cellar4 ,repeat this process three times a week for a fortnight1 keeping the meat hung in a cold place1 and covered1 except while you are washing it4 ,when you are ready to cook it1 wipe it off with a dry cloth1 but do not wash it4 ,roast--basting for the first hour with butter and water2 afterward with the gravy1 and keeping the meat covered with a large tin pan for two hours4 ,a large saddle of mutton will require four hours to roast4 ,when it is done1 remove to a dish1 and cover to keep it hot4 ,skim the gravy1 and add half a teacupful of walnut1 mushroom or tomato catsup1 a glass of ,madeira wine1 and a tablespoonful of browned flour4 ,boil up once1 and send to table in a sauce-boat4 ,always send around currant or some other tart jelly with roast mutton4 ,if properly cooked1 a saddle of mutton1 prepared in accordance with these directions1 will strongly resemble venison in taste4 ,an old ,virginia gentleman whom ,i used to know1 always hung up the finest saddle his plantation could furnish six weeks before ,christmas1 and had it sponged off with vinegar every other day1 until the morning of the important #beth2 and the excellence of his mutton was the talk of the neighborhood4 ,it can certainly be kept a fortnight anywhere at that season4 ,,boiled ,,mutton4 ,wash a leg of mutton clean1 and wipe dry4 ,do not leave the knuckle and shank so long as to be unshapely4 ,put into a pot with hot water 7salted7 enough to cover it1 and boil until you ascertain1 by probing with a fork1 that it is tender in the thickest part4 ,skim off all the scum as it rises4 ,allow about twelve minutes to each pound4 ,take from the fire1 drain perfectly dry1 and serve with melted butter1 with capers1 or nasturtium seed2 or1 if you have neither of these1 some cucumber or gherkin-pickle stirred into it4 ,if you wish to use the broth for soup1 put in very little salt while boiling2 if not1 salt well1 and boil the meat in a cloth4 ,,mutton ,,stew4 ,cut up from three to four pounds of mutton1--the inferior portions will do as well as any other1--crack the bones1 and remove all the fat4 ,put on the meat--the pieces not more than an inch and a half in length--in a pot with enough cold water to cover well1 and set it where it will heat gradually4 ,add nothing else until it has stewed an hour1 closely covered2 then throw in half a pound of salt pork cut into strips1 a little chopped onion1 and some pepper2 cover and stew an hour longer1 or until the meat is very tender4 ,make out a little paste1 as for the crust of a meat-pie2 cut into squares1 and drop in the stew4 ,boil ten minutes1 and season further by the addition of a little parsley and thyme4 ,thicken with two spoonfuls of flour stirred into a cup of cold milk4 ,boil up once1 and serve in a tureen or deep covered dish4 ,if green corn is in season1 this stew is greatly improved by adding1 an hour before it is taken from the fire1 the grains of half a dozen ears1 cut from the cob4 ,try it for a cheap family dinner1 and you will repeat the experiment often4 ,lamb is even better for your purpose than mutton4 ,,mutton ,,chops4 ,if your butcher has not done it1--and the chances are that he has not1 unless you stood by to see it attended to1--trim off the superfluous fat and skin1 so as to give the chops a certain litheness and elegance of shape4 ,dip each in beaten egg1 roll in pounded cracker1 and fry in hot lard or dripping4 ,if the fat is unsalted1 sprinkle the chops with salt before rolling in the egg4 ,serve up dry and hot4 ,or1 ,you may omit the egg and cracker1 and broil on a gridiron over a bright fire4 ,put a little salt and pepper upon each chop1 and butter them before they go to table4 ,cook lamb chops in the same way4 ,,mutton ,,cutlets4 7,baked74 ,cut them from the neck1 and trim neatly4 ,lay aside the bits of bone and meat you cut off1 to make gravy4 ,pour a little melted butter over the cutlets1 and let them lie in it for fifteen minutes1 keeping them just warm enough to prevent the butter from hardening2 then dip each in beaten egg1 roll in cracker-crumbs1 and lay them in your dripping-pan with a very little water at the bottom4 ,bake quickly1 and baste often with butter and water4 ,put on the bones1 etc41 in enough cold water to cover them2 stew1 and season with sweet herbs1 pepper1 and salt1 with a spoonful of tomato catsup4 ,strain when all the substance is extracted from the meat and bones2 thicken with browned flour1 and pour over the cutlets when they are served4 ,,mutton ,,ham4 ,for a leg of mutton weighing #ab lbs41 take-- #a ounce of black pepper1 or ounce of cayenne1 lb4 brown sugar1 #a ounce saltpetre1 #a lb4 salt4 ,the day after the sheep is killed1 mix the sugar1 pepper1 and saltpetre1 and rub well into the meat for nearly fifteen minutes1 until the outer part of it is thoroughly impregnated with the seasoning4 ,put the ham into a large earthenware vessel1 and cover it with the salt4 ,let it remain thus for three weeks1 turning it every day and basting it with the brine2 adding to this1 after the first week1 a teacupful of vinegar4 ,when the ham is removed from the pickle1 wash with cold water1 then with vinegar1 and hang it up in a cool cellar for a week1 at least1 before it is used4 ,soak an hour in fair water before boiling4 ,or if you choose to smoke it for several days after it is corned1 it can be chipped and eaten raw1 like jerked venison or dried beef4 ,most of the receipts above given will apply as well to lamb as to mutton4 ,there are several exceptions1 however1 which you will do well to note4 ,lamb should never be boiled except in stews4 ,it is tasteless and sodden cooked in this manner1 on account of its immaturity4 ,but1 on the other hand1 a lamb-pie1 prepared like one of beef or venison1 is excellent1 while mutton-pies have usually a strong1 tallowy taste1 that spoils them for delicate palates4 ,roast lamb should be eaten with mint sauce 7if you fancy it71 currant jelly1 and asparagus or green peas4 ,lettuce-salad is likewise a desirable accompaniment4 ,,mutton ,,or ,,lamb ,r,,chauff4 ,cut some slices of cold underdone mutton or lamb2 put them in a frying-pan with enough gravy or broth to cover them4 ,or1 if you have neither of them1 make a gravy of butter1 warm water1 and catsup4 ,heat to boiling1 and stir in pepper and a great spoonful of currant jelly4 ,send to table in a chafing-dish1 with the gravy poured about the meat4 ,or1 ,you can put a lump of the butter in the bottom of the pan1 and when it boils1 lay in the slices of meat1 turning them before they have time to crisp4 ,as soon as they are thoroughly heated take them out1 lay upon a hot dish1 sprinkle with pepper and salt1 and serve with a small spoonful of jelly laid upon each4 ,,veal4 ,despite the prejudice1 secret or expressed1 which prevails in many minds against veal1--one which the wise and witty 8,country ,parson0 has as surely fostered among reading people1 as did ,charles ,lamb the partiality for roast pig1--the excellent and attractive dishes that own this as their base are almost beyond number4 ,for soups it is invaluable1 and in entrees and rchauffs it plays a distinguished part4 ,from his head to his feet1 the animal that furnishes us with this important element of success in what should be the prime object of cookery1 to wit1 to please while we nourish1 has proved himself so useful as an ally that it behooves us to lift the stigma from the name of 8calf10 provided he be not too infantine4 ,in that case he degenerates into an insipid mass of pulpy muscle and gelatine1 and deserves the bitterest sneers that have been flung at his kind4 ,,roast ,,veal4 ,,loin4 ,veal requires a longer time to roast than mutton or lamb4 ,it is fair to allow at least a quarter of an hour to each pound4 ,heat gradually1 baste frequently--at first with salt and water1 afterward with gravy4 ,when the meat is nearly done1 dredge lightly with flour1 and baste once with melted butter4 ,skim the gravy2 thicken with a tablespoonful of flour1 boil up1 and put into the gravy-boat4 ,should the meat brown too fast1 cover with white paper4 ,the juices1 which make up the characteristic flavor of meat1 are oftener dried out of veal than any other flesh that comes to our tables4 ,,breast4 ,make incisions between the ribs and the meat1 and fill with a force-meat made of fine bread-crumbs1 bits of pork1 or ham chopped 8exceeding small10 salt1 pepper1 thyme1 sweet marjoram1 and beaten egg4 ,save a little to thicken the gravy4 ,roast slowly1 basting often1 and the verdict of the eaters will differ from theirs who pronounce this the coarsest part of the veal4 ,dredge1 at the last1 with flour1 and baste well once with butter1 as with the loin4 ,,fillet4 ,make ready a dressing of bread-crumbs1 chopped thyme and parsley2 a little nutmeg1 pepper and salt1 rubbed together with some melted butter or beef suet2 moisten with milk or hot water1 and bind with a beaten egg4 ,take out the bone from the meat1 and pin securely into a round with skewers2 then pass a stout twine several times about the fillet1 or a band of muslin4 ,fill the cavity from which the bone was taken with this stuffing1 and thrust between the folds of the meat1 besides making incisions with a thin1 sharp knife to receive it4 ,once in a while slip in a strip of fat pork or ham4 ,baste at first with salt and water1 afterward with gravy4 ,at the last1 dredge with flour and baste with butter4 ,,shoulder4 ,stuff as above1 making horizontal incisions near the bone to receive the dressing1 and roast in like manner4 ,,veal ,,cutlets4 ,dip in beaten egg when you have sprinkled a little pepper and salt over them2 then roll in cracker-crumbs1 and fry in hot dripping or lard4 ,if you use butter or dripping1 add a little boiling water to the gravy when the meat is dished2 thicken with browned flour1 boil up once1 sending to table in a boat4 ,or1 ,you can rub the cutlets well with melted butter1 pepper1 and broil on a gridiron like beef-steak1 buttering very well after dishing4 ,,veal ,,chops ,are more juicy and less apt to be tough and solid than cutlets4 ,trim the bone as with mutton chops1 and fry1 dipping in beaten egg and cracker-crumbs4 ,add a little parsley and a minced shallot to the gravy4 ,,veal ,,steak4 ,this should be thinner than beef-steak1 and be done throughout4 ,few persons are fond of rare veal4 ,broil upon a well-greased gridiron over a clear fire1 and turn frequently while the steaks are cooking4 ,put into a saucepan four or five young onions minced fine1 a great teaspoonful of tomato catsup1 or twice the quantity of stewed tomato1 a lump of butter the size of an egg1 and a little thyme or parsley1 with a small teacupful of hot water4 ,let them stew together while the steaks are broiling1 thickening1 before you turn the gravy out1 with a spoonful of browned flour4 ,add1 if you please1 a half-glass of wine4 ,boil up once hard1 and when the steaks are dished1 with a small bit of butter upon each1 pour the mixture over and around them4 ,spinach is as natural an accompaniment to veal as are green peas to lamb4 ,,veal ,,pies4 ,let your veal be juicy and not too fat4 ,take out all the bone1 and put with the fat and refuse bits1 such as skin or gristle1 in a saucepan1 with a large teacupful of cold water to make gravy4 ,instead of chopping the veal1 cut in thin1 even slices4 ,line a pudding-dish with a good paste and put a layer of veal in the bottom2 then one of hard-boiled eggs sliced1 each piece buttered and peppered before it is laid upon the veal2 cover these with sliced ham or thin strips of salt pork4 ,squeeze a few drops of lemon-juice upon the ham4 ,then another layer of veal1 and so on until you are ready for the gravy4 ,this should have been stewing for half an hour or so1 with the addition of pepper and a bunch of aromatic herbs4 ,strain through a thin cloth and pour over the pie4 ,cover with crust and bake two hours4 ,or1 ,butter a large bowl very thickly1 and line with sliced hard-boiled eggs4 ,then put in1 in perpendicular layers1 a lining of veal cut in thin slices1 and seasoned with pepper4 ,next1 one of sliced ham1 each slice peppered and sprinkled with lemon-juice1 more veal and more ham1 until the dish is packed to the brim4 ,cover with a thick paste made of flour and hot water1 just stiff enough to handle with ease4 ,press this closely to the outside of the bowl1 which should not be at all greasy4 ,let it overlap the rim about half an inch4 ,some cooks substitute a cloth well floured1 but it does not keep in the essence of the meats as well as the paste4 ,set the bowl in a pot of hot water1 not so deep that it will bubble over the top4 ,it is better that it should not touch the paste rim4 ,boil steadily--not hard--for at least three hours4 ,remove the paste the next day1 when bowl and contents are perfectly cold1 and turn out the pie into a large plate or flat dish4 ,cut in circular slices--thin as a wafer--beginning at the top1 keeping your carver horizontal1 and you have a delicious relish for the supper-table1 or side-dish for dinner4 ,set in a cool place1 and in winter it will keep several days4 ,this is the 8weal and hammer pie0 endorsed by ,mr4 ,wegg as a good thing 8for mellering the organ10 and is a great favorite in ,england4 ,it is a good plan to butter the eggs as well as the dish1 as much of the success of the pie depends upon the manner in which it is turned out4 ,also1 upon the close packing of the sliced meat4 ,the salt ham prevents the need of other salt4 ,,stewed ,,fillet ,,of ,,veal4 ,stuff1 and bind with twine as for roasting4 ,then cover the top and sides with sliced ham which has been already boiled1 securing with skewers1 or twine crossing the meat in all directions4 ,lay in a pot1 put in two large cups of boiling water1 cover immediately and closely1 and stew gently--never letting it cease to boil1 yet never boiling hard1 for four or five hours4 ,a large fillet will require nearly five hours4 ,remove the cover as seldom as possible1 and only to ascertain whether the water has boiled away4 ,if it is too low1 replenish from the boiling kettle4 ,take off the strings when the meat is done2 arrange the ham about the fillet in the dish1 and serve a bit with each slice of veal4 ,strain the gravy1 thicken with flour1 boil up once1 and send in a boat4 ,serve with stewed tomatoes and spinach4 ,,stewed ,,knuckle ,,of ,,veal4 ,put the meat into a pot with two quarts of boiling water1 half a pound of salt pork or ham cut into strips1 a carrot1 two onions1 a bunch of parsley and one of summer savory--all cut fine--two dozen whole pepper-corns1 and stew1 closely covered1 for three hours4 ,when done1 take the meat from the pot and lay in the dish4 ,strain the gravy1 thicken with rice-flour1 boil up once1 and pour over the meat4 ,,veal ,,scallop4 ,chop some cold roast or stewed veal very fine1 put a layer in the bottom of a buttered pudding dish1 and season with pepper and salt4 ,next have a layer of finely powdered crackers4 ,strew some bits of butter upon it and wet with a little milk2 then more veal seasoned as before1 and another round of cracker-crumbs1 with butter and milk4 ,when the dish is full1 wet well with gravy or broth1 diluted with warm water4 ,spread over all a thick layer of cracker seasoned with salt1 wet into a paste with milk and bound with a beaten egg or two1 if the dish be large4 ,stick butter-bits thickly over it2 invert a tin pan so as to cover all and keep in the steam1 and bake--if small1 half an hour2 three-quarters will suffice for a large dish4 ,remove the cover ten minutes before it is served1 and brown4 ,this simple and economical dish should be an acquaintance with all who are fond of veal in any shape4 ,children generally like it exceedingly1 and ,i have heard more than one gentleman of excellent judgment in culinary affairs declare that the best thing he knew about roast veal was that it was the harbinger of scallop on the second day4 ,try it1 and do not get it too dry4 ,,veal ,p,t,s4 ,mince the veal as above1 and roll three or four crackers to powder4 ,also1 chop up some cold ham and mix with the veal in the proportion of one-third ham and two-thirds veal4 ,then add the cracker1 and wet well with gravy and a little milk4 ,if you have no gravy1 stir into a cup of hot milk two tablespoonfuls of butter and a beaten egg4 ,season well to your taste1 and bake in pt pans lined with puff-paste4 ,if eaten hot1 send to table in the tins4 ,if cold1 slip the pts out and pile upon a plate1 with sprigs of parsley between4 ,a little oyster liquor is a marked improvement to the gravy4 ,,stewed ,,calf',s-,,head4 ,wash the head in several waters1 and taking out the brains1 set them by in a cool place4 ,tie the head in a floured cloth and boil it two hours in hot water slightly salted4 ,wash the brains carefully1 picking out all the bits of skin and membrane1 cleansing them over and over until they are perfectly white4 ,then stew in just enough water to cover them4 ,take them out1 mash smooth with the back of a wooden spoon1 and add gradually1 that it may not lump1 a small teacupful of the water in which the head is boiled4 ,season with chopped parsley1 a pinch of sage1 pepper1 salt1 and powdered cloves1 with a great spoonful of butter4 ,set it over the fire to simmer in a saucepan until you are ready4 ,when the head is tender1 take it up and drain very dry4 ,score the top1 and rub it well over with melted butter2 dredge with flour and set in the oven to brown4 ,or1 you can use beaten egg and cracker-crumbs in place of the butter and flour4 ,when you serve the head1 pour the gravy over it4 ,never skin a calf's-head4 ,scald as you would that of a pig4 ,a little lye in the water will remove the hair--as will also pounded rosin1 applied before it is put into the water4 ,,calf',s-,,head 7,scalloped47 ,clean the head1 remove the brains1 and set in a cool place4 ,boil the head until the meat slips easily from the bones4 ,take it out and chop fine1 season with herbs1 pepper1 and salt2 then put in layers into a buttered pudding-dish with bits of butter between each layer4 ,moisten well with the liquor in which the head was boiled4 ,wash the brains very thoroughly1 removing all the membrane4 ,beat them into a smooth paste1 season with pepper and salt1 and stir in with them two eggs beaten very light4 ,spread this evenly over the scallop1 dredge the top with a little flour1 and bake to a delicate brown4 ,half an hour will be long enough4 ,,sweet-,,breads 7,fried47 ,wash very carefully1 and dry with a linen cloth4 ,lard with narrow strips of fat salt pork1 set closely together4 ,use for this purpose a larding-needle4 ,lay the sweet-breads in a clean1 hot frying-pan1 which has been well buttered or greased1 and cook to a fine brown1 turning frequently until the pork is crisp4 ,,sweet ,,breads 7,broiled47 ,parboil1 rub them well with butter1 and broil on a clean gridiron4 ,turn frequently1 and now and then roll over in a plate containing some hot melted butter4 ,this will prevent them from getting too dry and hard4 ,,sweet-,,breads 7,stewed47 ,when you have washed them1 and removed all bits of skin and fatty matter1 cover with cold water1 and heat to a boil4 ,pour off the hot water1 and cover with cold until the sweet-breads are firm4 ,if you desire to have them very rich1 lard as for frying before you put in the second water4 ,they are more delicate1 however1 if the pork be left out4 ,stew in a very little water the second time4 ,when they are tender1 add for each sweet-bread a heaping teaspoonful of butter1 and a little chopped parsley1 with pepper1 and salt1 and a little cream4 ,let them simmer in this gravy for five minutes1 then take them up4 ,send to table in a covered dish1 with the gravy poured over them4 ,if you lard the sweet-breads1 substitute for the cream in the gravy a glass of good wine4 ,in this case1 take the sweet-breads out before it is put into the gravy4 ,boil up once and pour over them4 ,,sweet-,,breads 7,roasted47 ,parboil and throw into cold water1 where let them stand for fifteen minutes4 ,then change to more cold water for five minutes longer4 ,wipe perfectly dry4 ,lay them in your dripping-pan1 and roast1 basting with butter and water until they begin to brown4 ,then withdraw them for an instant1 roll in beaten egg1 then in cracker-crumbs1 and return to the fire for ten minutes longer1 basting meanwhile twice with melted butter4 ,lay in a chafing-dish while you add to the dripping half a cup hot water1 some chopped parsley1 a teaspoonful browned flour1 and the juice of half a lemon4 ,pour over the sweet-breads before sending to table4 ,,jellied ,,veal4 ,wash a knuckle of veal1 and cut it into three pieces4 ,boil it slowly until the meat will slip easily from the bones2 take out of the liquor2 remove all the bones1 and chop the meat fine4 ,season with salt1 pepper1 two shallots chopped as fine as possible1 mace and thyme1 or1 if you like1 sage4 ,put back into the liquor1 and boil until it is almost dry and can be stirred with difficulty4 ,turn into a mould until next day4 ,set on the table cold1 garnish with parsley1 and cut in slices4 ,the juice of a lemon1 stirred in just before it is taken from the fire1 is an improvement4 ,,calf',s-,,head ,,in ,a ,,mould4 ,boil a calf's-head until tender1 the day before you wish to use it4 ,when perfectly cold1 chop--not too small--and season to taste with pepper1 salt1 mace1 and the juice of a lemon4 ,prepare half as much cold ham1 fat and lean--also minced--as you have of the chopped calf's-head4 ,butter a mould well1 and lay in the bottom a layer of the calf's-head1 then one of ham1 and so on until the shape is full1 pressing each layer hard1 when you have moistened it with veal gravy or the liquor in which the head was boiled4 ,pour more gravy over the top1 and when it has soaked in well1 cover with a paste made of flour and water4 ,bake one hour4 ,remove the paste when it is quite cold1 and turn out carefully4 ,cut perpendicularly4 ,this is quite as good a relish when made of cold roast or stewed veal and ham4 ,it will keep several days in cool weather4 ,,veal ,,olives ,,with ,,oysters4 ,cut large1 smooth slices from a fillet of veal1 or veal chops will do quite as well4 ,trim them into a uniform shape and size1 and spread each neatly with forced-meat made of bread-crumbs and a little chopped pork1 seasoned with pepper and salt4 ,over this spread some chopped oysters1 about three to a good-sized slice of veal4 ,roll them up carefully and closely1 and pin each with two small tin or wooden skewers4 ,lay them in a dripping-pan2 dash a teacupful of boiling water over them1 and roast1 basting at least twice with melted butter4 ,when they are brown1 remove to a chafing-dish1 and cover1 while you add a little oyster-liquor to the gravy left in the dripping-pan4 ,let this simmer for three or four minutes2 thicken with a teaspoonful of browned flour1 and boil up at once4 ,withdraw the skewers cautiously1 so as not to break the olives2 pour the gravy over and around them1 and serve4 ,if you have no skewers1 bind the olives with pack-thread1 cutting it1 of course1 before sending to table4 ,serve with cranberry jelly4 ,,minced ,,veal4 ,take the remains of a cold roast of veal fillet1 shoulder1 or breast1 and cut all the meat from the bones4 ,put the latter1 with the outside slices and the gristly pieces1 into a saucepan1 with a cup of cold water1 some sweet herbs1 pepper1 and salt4 ,if you have a bit of bacon convenient1 or a ham-bone1 add this and omit the salt4 ,stew all together for an hour1 then strain1 thicken with flour1 return to the fire1 and boil five minutes longer1 stirring in a tablespoonful of butter4 ,meanwhile1 mince the cold veal1 and when the gravy is ready put this in a little at a time4 ,let it almost boil1 when add two tablespoonfuls of cream1 or three of milk1 stirring all the while4 ,lastly1 squeeze in the juice of a lemon1 and a moment later half a glass of ,sherry or ,madeira wine4 ,the mince-meat should be dry enough to heap into a shape in a flat dish or chafing-dish4 ,lay triangles of buttered toast about the base of the mound1 and on the top a poached egg4 ,the remains of cold roast beef treated in this manner1 substituting for the toast balls of mashed potato1 will make a neat and palatable dish4 ,send around spinach or stewed tomatoes with minced veal2 scraped horseradish steeped in vinegar with the beef4 ,,veal ,,cutlets ,,la ,,maintenon4 ,the cutlets should be nearly three-quarters of an inch thick1 and trim in shape4 ,dip each in beaten egg1 then into pounded cracker which has been seasoned with powdered sweet herbs1 pepper1 and salt4 ,wrap each cutlet in a half-sheet of note or letter paper1 well buttered2 lay them upon a buttered gridiron and broil over a clear fire1 turning often and dexterously4 ,you can secure the papers by fringing the ends1 and twisting these after the cutlets are put in4 ,this is neater than to pin them together4 ,in trying this dish for the first time1 have ready a sufficient number of duplicate papers in a clean1 hot dish4 ,if your envelopes are much soiled or darkened while the cutlets are broiling1 transfer quickly when done to the clean warm ones1 twist the ends1 and serve4 ,cutlets prepared in this manner are sent to table in their cloaks1 ranged symmetrically upon a hot chafing-dish4 ,the expedient of the clean papers is a 8trick of the trade10 amateur housewives will observe with satisfaction4 ,epicures profess to enjoy veal cooked in covers far more than when the flavor and juices escape in broiling without them4 ,empty every drop of gravy from the soiled papers into the clean over the cutlets4 ,,croquettes ,,of ,,calf',s ,,brains4 ,wash the brains very thoroughly until they are free from membranous matter and perfectly white4 ,beat them smooth2 season with a pinch of powdered sage1 pepper1 and salt4 ,add two tablespoonfuls fine bread-crumbs moistened with milk1 and a beaten egg4 ,roll into balls with floured hands1 dip in beaten egg1 then cracker-crumbs1 and fry in butter or veal-drippings4 ,these make a pleasant accompaniment to boiled spinach4 ,heap the vegetable in the centre of the dish1 arrange the balls about it1 and give one to each person who wishes spinach4 ,,calf',s ,,liver 7,roasted47 ,soak the liver in salt and water an hour to draw out the blood4 ,wipe perfectly dry1 and stuff with a force-meat made of bread-crumbs1 two slices of fat salt pork1 chopped small1 a shallot1 pepper1 salt1 and nutmeg2 sweet marjoram and thyme1 and if you choose1 a little sage4 ,moisten this with butter melted in a very little hot water1 and two raw eggs1 well beaten4 ,in order to get this into the liver1 make an incision with a narrow sharp knife1 and without enlarging the aperture where the blade entered1 move the point dexterously to and fro1 to enlarge the cavity inside4 ,stuff this full of the force-meat1 sew or skewer up the outer orifice2 lard with strips of salt pork1 and roast for an hour1 basting twice with butter and water1 afterward with the gravy in the dripping-pan4 ,pour the gravy over the liver when done4 ,roasted liver is very good cold1 cut into slices like tongue4 ,,calf',s ,,liver 7,fried74 ,slice the liver smoothly1 and lay in salt and water to draw out the blood4 ,lard each slice1 when you have wiped it dry1 with slices of fat salt pork1 drawn through at regular distances1 and projecting slightly on each side4 ,lay in a clean frying-pan and fry brown4 ,when done1 take out the slices1 arrange them neatly on a hot dish1 and set aside to keep warm4 ,add to the gravy in the frying-pan a chopped onion1 a half-cup of hot water1 pepper1 the juice of a lemon1 and thicken with brown flour4 ,boil up well1 run through a cullender to remove the onion and the bits of crisped pork that may have been broken off in cooking1 pour over the liver1 and serve hot4 ,pigs' livers can be cooked in the same way4 ,,calf',s ,,liver 7,stewed74 ,slice the liver and lay in salt and water an hour4 ,then cut into dice and put over the fire1 with enough cold water to cover it well4 ,cover and stew steadily for an hour1 when add salt1 pepper1 a little mace1 sweet marjoram1 parsley1 and a teaspoonful ,worcestershire sauce4 ,stew again steadily1 not fast1 for half an hour longer1 when put in a tablespoonful of butter1 two of browned flour--wet with cold water1 a teaspoonful of lemon-juice and one of currant jelly4 ,boil five minutes longer1 and dish4 ,a little wine is an improvement4 ,or1 ,put in with the liver-dice some of salt pork--say a handful--and when you season1 a chopped onion1 and omit the jelly at the last1 substituting some tomato catsup4 ,,imitation ,p,t,s ,,de ,,foie ,,gras4 ,boil a calf's liver until very tender in water that has been slightly salted1 and in another vessel a nice calf's tongue4 ,it is best to do this the day before you make your pt1 as they should be not only cold1 but firm when used4 ,cut the liver into bits1 and rub these gradually to a smooth paste in a ,wedgewood mortar1 moistening1 as you go on1 with melted butter4 ,work into this paste1 which should be quite soft1 a quarter-teaspoonful of cayenne pepper1 or twice the quantity of white or black1 half a grated nutmeg1 a little cloves1 a teaspoonful of ,worcestershire sauce1 salt to taste1 a full teaspoonful of made mustard1 and a tablespoonful of boiling water1 in which a minced onion has been steeped until the flavor is extracted4 ,work all together thoroughly1 and pack in jelly-jars with air-tight covers1 or1 if you have them1 in pt-jars4 ,they give a foreign air to the compound1 and aid imagination in deceiving the palate4 ,butter the inside of the jars well1 and pack the pt very hard1 inserting here and there square and triangular bits of the tongue1 which should be pared and cut up for this purpose4 ,these simulate the truffles imbedded in the genuine pts from ,strasbourg4 ,when the jar is packed1 and smooth as marble on the surface1 cover with melted butter4 ,let this harden1 put on the lid1 and set away in a cool place4 ,in winter it will keep for weeks1 and is very nice for luncheon or tea4 ,make into sandwiches1 or set on in the jars1 if they are neat and ornamental4 ,the resemblance in taste to the real pt de foie gras is remarkable1 and the domestic article is popular with the lovers of that delicacy4 ,pigs' livers make a very fair pt4 ,if you can procure the livers of several fowls and treat as above1 substituting bits of the inside of the gizzard for truffles1 you will find the result even more satisfactory4 ,,veal ,,marble4 ,boil a beef-tongue the day before it is to be used1 and a like number of pounds of lean veal4 ,grind first one1 then the other1 in a sausage-cutter1 keeping them in separate vessels until you are ready to pack4 ,if you have no machine for this purpose1 chop very fine4 ,season the tongue with pepper1 powdered sweet herbs1 a teaspoonful of made mustard1 a little nutmeg1 and cloves--just a pinch of each2 the veal in like manner1 with the addition of salt4 ,pack in alternate spoonfuls1 as irregularly as possible1 in cups1 bowls1 or jars1 which have been well buttered4 ,press very hard as you go on1 smooth the top1 and cover with melted butter4 ,when this cools1 close the cans1 and keep in a cool1 dry place4 ,turn out whole1 or cut in slices for tea4 ,it is a pretty and savory relish1 garnished with parsley or the blanched tops of celery4 ,you can use ground ham instead of tongue4 ,it is hardly so good1 but is more economical4 ,,pork4 ,at the ,south1 where1 in spite of the warm climate1 the consumption of pork is double that of the ,north1 the full-grown hog is seldom represented by any of his parts at the table1 fresh or pickled1 unless it be during killing-time1 when fresh spare-ribs1 chine1 and steak1 with other succulent bits1 are welcome upon the choicest bills of fare4 ,the rest of the animal--ham1 shoulders1 and middlings--is consigned to the packing barrel1 and ultimately to the smoke-house4 ,but1 in cool weather1 8shoat0--i4 e41 pig under six months of age--is abundantly displayed in market1 and highly esteemed by all classes4 ,the meat is fine and sweet1 and1 unless too fat1 nearly as delicate as that of chicken--a very different-looking and tasting dish from the gross oleaginous joints and 8chunks0 offered for sale in many other regions as 8nice young pork40 ,those of my readers who can command 8shoat0 are to be heartily congratulated4 ,those whose butchers dispense only portions of the mature porker will do well1 in my opinion1 if they rarely admit him to their families before he has been salted1 and been thereby purged of many unwholesome properties4 ,few stomachs1 save those of out-door laborers1 can digest the fresh meat of a two or three1 or even one year old hog4 ,this is the truthful1 but1 to unaccustomed ears1 offensive name for him at the ,south and ,west1 where his qualities and habits are best known4 ,the parts of a properly dissected hog are the hams1 shoulders1 griskin or chine1 the loin1 middlings1 spare-ribs1 head1 feet1 liver1 and haslet4 ,the choice portions are hams1 shoulders1 and1 for roasting1 the loin4 ,all hogs should be kept up and well fed for three weeks1 at least1 before they are killed2 their styes be frequently cleaned1 and furnished with abundance of water1 renewed every day4 ,sir ,grunter would be a more cleanly creature if he were allowed more extensive water privileges4 ,if it were possible--and in the country this may sometimes be done--to build his pen on the bank of a running stream1 he would speedily redeem his character from the stain cast upon it by the popular verdict1 and the superior quality of the meat repay the thoughtful kindness of his owner4 ,it is a disgrace to humanity1 hardly second to the barbarities of swill-milk manufactories1 this compulsory filth of any domestic animal4 ,those who1 like myself1 have been loathing witnesses of the pig-pens upon the premises of well-to-do farmers--the receptacles of the vilest slops and offal1 never cleaned except during the yearly removal of manure from barnyard to field--cannot marvel at the growing prejudice against pork in all its varieties that pervades our best classes4 ,we feed the hog with the offscourings 7this is literal7 of house1 garden1 and table2 bed him in mire1 and swell him with acetous fermentation1 not to say active decomposition1 and then abuse him for being what we have made him4 ,i am persuaded--and wiser people than ,i declare--that hog-scrofula and cholera1 and the rest of the train of fleshly ills that are the terror of pork-raisers1 have1 one and all1 their root in this unseemly inhumanity4 ,eschew fresh pork we may1 but we cannot dispense with hams1 shoulders1 and1 most valuable of all to the cook1 lard and pickled pork4 ,real sausage1 porcine and home-made1 is still sweet and pleasant to the unpampered palate2 and of roast pig1 the gentlest and most genial of ,english essayists did not disdain to become the eulogist4 ,in memory of his usefulness1 in belief of the healthfulness which should be his birthright1 and the safeguard of his consumers1 let us treat ,bristle well--,i do not say philosophically1 but sensibly and kindly4 ,a pig should not be allowed to eat anything for twenty-four hours before he is killed4 ,after he is butchered1 great care should be exercised to keep the pork from tainting2 it spoils more readily1 when fresh1 than any other meat4 ,cook all kinds of pork thoroughly4 ,when underdone it is not only unpalatable1 but exceedingly unwholesome4 ,,roast ,,leg ,,of ,,pork4 ,one weighing about seven pounds is enough1 even for a large family4 ,if the pig be young1 the leg will be even smaller4 ,score the skin in squares1 or parallel lines running from side to side1 for the convenience of the carver4 ,put it down to roast with a very little water in the pan below4 ,heat gradually until the fat begins to ooze from the meat1 when quicken the fire to a red1 steady glow4 ,baste only with its own gravy1 and do this often1 that the skin may not be hard or tough4 ,when done take it up1 skim the gravy thoroughly1 put in half a cup of boiling water1 thicken with brown flour1 add pepper1 salt1 and the juice of a lemon1 and serve in a boat4 ,or1 ,if the joint be that of a full-grown hog1 rub into the top1 after scoring it deeply1 a force-meat of bread-crumbs seasoned with sage and chopped onion1 wet with the juice of a lemon or a very little vinegar2 pepper and salt to taste4 ,rub this in hard until the cracks are filled4 ,with a sharp knife make incisions close to the knuckle-bone1 and stuff with the force-meat1 tying a string tightly about it afterward1 to prevent the escape of the seasoning4 ,rub over once with butter1 when the meat is warm throughout2 then baste with the fat4 ,skim all the fat from the drippings that can be removed before making the gravy4 ,send around tomato or apple sauce1 and pickles1 with roast pork4 ,,loin ,,of ,,pork4 ,cook as you would a leg1 allowing twenty minutes to a pound in roasting4 ,this is a good rule for fresh pork1 the flesh being coarser and of closer grain than are more delicate meats4 ,a shoulder is roasted in the same way4 ,,roast ,,spare-,,rib4 ,when first put down to the fire1 cover with a greased paper until it is half-done4 ,remove it then1 and dredge with flour4 ,a few minutes later1 baste once with butter1 and afterward1 every little while1 with its own gravy4 ,this is necessary1 the spare-rib being a very dry piece4 ,just before you take it up1 strew over the surface thickly with fine bread-crumbs seasoned with powdered sage1 pepper1 and salt1 and a small onion minced into almost invisible bits4 ,let it cook five minutes and baste once more with butter4 ,skim the gravy1 add a half cupful of hot water1 thicken with brown flour1 squeeze in the juice of a lemon1 strain1 and pour over the meat in the dish4 ,send tomato catsup around with it1 or if you prefer1 put a liberal spoonful in the gravy1 after it is strained4 ,,roast ,,chine4 ,a chine is treated precisely as is the spare-rib1 except that the strip of skin running along the back is scored closely4 ,if you wish1 you can omit the bread-crumb crust1 the onion and sage4 ,in carving1 cut thin horizontal slices from the ribs4 ,chine is best cold4 ,the meat next the ribs is delicious when scraped off and made into sandwiches1 or laid upon buttered toast4 ,or1 ,you can wash the chine over with beaten egg1 dredge with cracker-crumbs1 seasoned with salt and pepper1 and roast1 basting with butter and water once when the meat is heated through1 afterward with its own gravy4 ,this is a palatable supper-dish when cold4 ,garnish with cucumber pickles cut in round slices4 ,,roast ,,pig4 ,a month-old pig1 if it be well-grown and plump1 is best for this purpose4 ,it is hardly possible that any lady-housekeeper will ever be called upon to do the butcher's work upon the bodies of full-grown hogs1 or even 8shoat0--a task that requires the use of hatchet or cleaver4 ,it is well that she should know how to clean and dress the baby pig1 which is not larger than a ,thanksgiving turkey4 ,as soon as it is really cold1 make ready a large boiler of scalding water4 ,lay the pig in cold water for fifteen minutes2 then1 holding it by the hind-leg1 plunge it into the boiling water1 and shake it about violently until you can pull the hair off by the handful4 ,take it out1 wipe it dry1 and with a crash cloth or whisk broom rub the hair off1 brushing from the tail to the head1 until the skin is perfectly clean4 ,cut it open1 take out the entrails1 and wash very thoroughly with cold water1 then with soda and water1 to remove any unpleasant odor2 next with salt and water4 ,rinse with fair water and wipe inside4 ,then wrap in a wet cloth1 and keep this saturated with cold water until you are ready to stuff it4 ,if these directions be followed implicitly1 the pig will be fair and white1 as if intrusted to a professional butcher4 ,for stuffing1 take a cupful of bread-crumbs1 half a chopped onion1 two teaspoonfuls powdered sage1 three tablespoonfuls melted butter1 a saltspoonful of pepper1 half a grated nutmeg1 half a teaspoonful of salt1 two well-beaten eggs4 ,mix all these ingredients1 except the egg1 together1 incorporating them well2 beat in the eggs1 and stuff the pig into his natural size and shape4 ,sew him up1 and bend his fore-feet backward1 his hind-feet forward1 under and close to the body1 and skewering them into the proper position4 ,dry it well1 and dredge with flour4 ,put it to roast with a little hot water1 slightly salted1 in the dripping-pan4 ,baste with butter and water three times1 as the pig gradually warms1 afterward with the dripping4 ,when it begins to smoke or steam1 rub it over every five minutes or so1 with a cloth dipped in melted butter4 ,do not omit this precaution if you would have the skin tender and soft after it begins to brown4 ,a month-old pig will require about an hour and three-quarters or two hours--sometimes longer--to roast1 if the fire be brisk and steady4 ,should you or your guests dislike onion1 prepare your stuffing without it4 ,the following is a good receipt for rich and savory force-meat for a pig3-- ,one cup of bread-crumbs1 an ounce of suet1 a bunch of parsley minced fine1 teaspoonful of powdered sage1 pepper1 salt1 and nutmeg1 a little thyme1 half a glass ,madeira or ,sherry1 juice of a lemon1 two tablespoonfuls melted butter1 a cup of oyster-liquor1 and two well-beaten eggs4 ,for a ,christmas pig1 it is worth one's while to take the trouble to prepare this stuffing4 ,if your pig is large1 you can cut off his head and split him down the back before sending to table4 ,do this with a sharp knife1 and lay the backs together4 ,but it is a pity6 ,i have before me now the vision of a pig ,i once saw served whole on the table of a friend1 that forbids me ever to mutilate him before the guests have a chance to feast their eyes upon the goodly picture4 ,he was done to a turn--a rich1 even brown1 without a seam or crack from head to tail1 and he knelt in a bed of deep-green parsley1 alternately with bunches of whitish-green celery tops 7the inner and tender leaves72 a garland of the same was about his neck1 and in his mouth was a tuft of white cauliflower1 surrounded by a setting of curled parsley4 ,very simple1 you see2 but ,i never beheld a more ornamental roast4 ,skim your gravy well2 add a little hot water1 thicken with brown flour1 boil up once1 strain1 and1 when you have added half a glass of wine and half the juice of a lemon1 serve in a tureen4 ,in carving the pig1 cut off the head first2 then split down the back1 take off hams and shoulders1 and separate the ribs4 ,serve some of the dressing to each person4 ,i have been thus minute in describing the preparation of this holiday dish1 because it is erroneously considered a difficult task4 ,any cook with a moderate degree of judgment and experience can undertake it with a reasonable expectation of success4 ,,pork ,,steaks4 ,those from the loin are best1 but they can be cut from the neck4 ,remove the skin and trim neatly4 ,broil over a clear fire1 without seasoning1 adding pepper1 salt1 a pinch of sage1 another of minced onion1 and a lump of butter after they are put into the hot dish4 ,then cover closely and set in the oven for five minutes1 until the aroma of the condiments flavors the meat4 ,try this method4 ,you can cook spare-rib in the same manner4 ,,pork ,,chops4 ,remove the skin1 trim them1 and dip first in beaten egg1 then in cracker-crumbs seasoned with salt1 pepper1 minced onion1 and a little sage4 ,fry in hot lard or drippings twenty or thirty minutes1 turning often4 ,the gravy of this dish is usually too rich or fat to accompany the meat4 ,pork cutlets are cooked in like manner4 ,send apple-sauce to the table with them1 and season with tomato catsup4 ,,stewed ,,pork4 ,take some lean slices from the leg1 or bits left from trimming the various pieces into shape4 ,cut into dice an inch square1 put into a pot with enough cold water to cover them1 and stew gently for three-quarters of an hour1 closely covered4 ,meanwhile parboil half a dozen ,irish potatoes1 cut in thick slices1 in another vessel4 ,when the pork has stewed the allotted time1 drain off the water from these and add to the meat4 ,season with pepper1 salt1 a minced shallot1 a spoonful of pungent catsup1 and a bunch of aromatic herbs4 ,cover again1 and stew twenty minutes longer1 or until the meat is tender throughout4 ,if your meat be not too fat1 this stew will be very good1 especially on a cold day4 ,you can stew cutlets in the same way4 ,,pig',s ,,head 7,roasted74 ,take the head of a half-grown pig2 clean and split it1 taking out the brains and setting these aside in a cool place4 ,parboil the head in salted water1 drain off this1 wipe the head dry1 and wash all over with beaten egg2 dredge thickly with bread-crumbs1 seasoned with pepper1 sage1 and onion1 and roast1 basting twice with butter and water2 then with the liquor in which the head was boiled2 at last with the gravy that runs from the meat4 ,wash the brains in several waters until they are white2 beat to a smooth paste1 add one-quarter part fine bread-crumbs1 pepper1 and salt2 make into balls1 binding with a beaten egg2 roll in flour and fry in hot fat to a light brown4 ,arrange about the head when it is dished4 ,skim the gravy left in the dripping-pan1 thicken with brown flour1 add the juice of a lemon1 and boil up once4 ,pour it over the head4 ,,pig',s ,,head ,,with ,,liver ,,and ,,heart 7,stewed74 ,clean and split the head1 taking out the brains and setting aside4 ,put the head in a pot with water enough to cover it and parboil it4 ,have ready another pot with the liver and heart1 cut into inch-long pieces1 stewed in just enough water to keep them from scorching4 ,when the head is half-done1 add the entire contents of the second vessel to the first1 and season with salt1 pepper1 a little onion1 parsley1 and sage4 ,cover and stew until the head is very tender1 when take it out and lay it in the middle of a flat dish4 ,with a perforated skimmer remove the liver and heart and spread about the head1 surrounding1 but not covering it4 ,strain the gravy and return to the pot1 thicken with brown flour1 squeeze in the juice of a lemon1 and drop in carefully force-meat balls of the brains1 prepared according to the foregoing receipt and fried a light brown4 ,boil once and pour about the head1 arranging the balls upon it1 to cover the split between the two sides of the head4 ,you may improve this dish1 which is very savory1 by boiling a couple of pigs' feet with the head until the meat will slip from the bones4 ,take them from the liquor1 cut off and chop the meat1 and put into the large pot when you add the liver1 etc4 ,,souse ,,of ,,pigs' ,,ears ,,and ,,feet4 ,clean the ears and feet well2 cover them with cold water slightly salted1 and boil until tender4 ,pack in stone jars while hot1 and cover while you make ready the pickle4 ,to half a gallon of good cider vinegar allow half a cup of white sugar1 three dozen whole black peppers1 a dozen blades of mace1 and a dozen cloves4 ,boil this one minute1 taking care that it really boils1 and pour while hot over the still warm feet and ears4 ,it will be ready to use in two days1 and will keep in a cool1 dry place two months4 ,if you wish it for breakfast1 make a batter of one egg1 one cup of milk1 salt to taste1 and a teaspoonful of butter1 with enough flour for a thin muffin-batter2 dip each piece in this1 and fry in hot lard or dripping4 ,or dip each in beaten egg1 then in pounded cracker1 before frying4 ,souse is also good eaten cold1 especially the feet4 ,,head ,,cheese4 7,,or ,,souse47 ,this is made of the head1 ears and tongue4 ,boil them in salted water until very tender4 ,strip the meat from the bones and chop fine4 ,season with salt1 pepper1 sage1 sweet marjoram1 a little powdered cloves1 and half a cup of strong vinegar4 ,mix all together thoroughly1 taste to see that it is flavored sufficiently1 remembering that the spice tends to keep it1 and pack hard in moulds or bowls1 interspersing the layers with bits of the tongue cut in oblongs1 squares and triangles not less than an inch in length4 ,press down and keep the meat in shape by putting a plate on the top of each mould 7first wetting the plate7 and a weight upon this4 ,in two days the cheese will be ready for use4 ,turn out from the shapes as you wish to use it2 or1 should you desire to keep it several weeks1 take the cheese from the moulds and immerse in cold vinegar in stone jars4 ,this will preserve it admirably1 and you have only to pare away the outside1 should it be too acid for your taste4 ,this is generally eaten cold for tea1 with vinegar and mustard2 but it is very nice cut in slices1 seasoned slightly with mustard1 and warmed in a frying-pan with enough butter to prevent burning4 ,or1 you may dip in beaten egg1 then cracker-crumbs1 and fry for breakfast4 ,if the tongue is arranged judiciously the slices will be prettily marbled4 ,,pork ,,pot-,,pie4 ,you can make this of lean pork cut from any part of the pig1 but the chine is best4 ,crack the bones well1 and cut up the chine into riblettes two inches long4 ,line your pot1 which should be round at the bottom and well greased1 with a good light paste2 put in the meat1 then a layer of parboiled potatoes1 split in half1 seasoning with pepper and salt as you go on4 ,when the pot is nearly full1 pour in a quart of cold water and put on the upper crust1 cutting a small round hole out of the middle1 through which you can add hot water should the gravy boil away too fast4 ,slips of paste may also be strewed among the meat and potatoes4 ,put on the pot-lid1 and boil from one hour and a half to two hours4 ,when done1 remove the upper crust carefully1 turn out the meat and gravy into a bowl1 that you may get at the lower4 ,lay this upon a hot dish1 put the meat1 etc41 in order upon it1 pour the gravy over it1 and cover with the top crust4 ,this can be browned with a red-hot shovel1 or oven-lid4 ,,cheshire ,,pork-,,pie4 ,cut two or three pounds of lean fresh pork into strips as long and as wide as your middle finger4 ,line a buttered dish with puff-paste2 put in a layer of pork seasoned with pepper1 salt1 and nutmeg or mace2 next a layer of juicy apples1 sliced and covered with about an ounce of white sugar2 then more pork1 and so on until you are ready for the paste cover1 when pour in half a pint of sweet cider or wine1 and stick bits of butter all over the top4 ,cover with a thick lid of puff-paste1 cut a slit in the top1 brush over with beaten egg1 and bake an hour and a half4 ,this is an ,english dish1 and is famous in the region from which it takes its name4 ,it is much liked by those who have tried it1 and is considered by some to be equal to our mince-pie4 ,yorkshire pork-pie is made in the same way1 with the omission of the apples1 sugar1 and nutmeg1 and the addition of sage to the seasoning4 ,,sausage 7,no4 #a74 #f lbs4 lean fresh pork4 #c lbs4 fat fresh pork4 #ab teaspoonfuls powdered sage4 #f teaspoonfuls black pepper4 #f teaspoonfuls salt4 #b teaspoonfuls powdered mace4 #b teaspoonfuls powdered cloves4 #a grated nutmeg4 ,grind the meat1 fat and lean1 in a sausage-mill1 or chop it very fine4 ,the mill is better1 and the grinding does not occupy one-tenth of the time that chopping does1 to say nothing of the labor4 ,one can be bought for three or four dollars1 and will well repay the purchaser4 ,mix the seasoning in with your hands1 taste to be sure all is right1 and pack down in stone jars1 pouring melted lard on top4 ,another good way of preserving them is1 to make long1 narrow bags of stout muslin1 large enough to contain1 each1 enough sausage for a family dish4 ,fill these with the meat1 dip in melted lard1 and hang from the beams of the cellar4 ,if you wish to pack in the intestines of the hog1 they should be carefully prepared as follows3 ,empty them1 cut them in lengths1 and lay for two days in salt and water4 ,turn them inside out1 and lay in soak one day longer4 ,scrape them1 rinse well in soda and water1 wipe1 and blow into one end1 having tied up the other with a bit of twine4 ,if they are whole and clear1 stuff with the meat2 tie up and hang in the store-room or cellar4 ,these are fried in the cases1 in a clean1 dry frying-pan1 until brown4 ,if you have the sausage-meat in bulk1 make into small1 round flat cakes1 and fry in the same way4 ,some dip in egg and pounded cracker--others roll in flour before cooking4 ,their own fat will cook them4 ,send to table dry and hot1 but do not let them fry hard4 ,when one side is done1 turn the other4 ,the fire should be very brisk4 ,ten minutes1 or twelve at the outside1 is long enough to cook them4 ,,sausage 7,no4 #b47 #d lbs4 pork1 lean4 #a lbs4 pork1 fat4 #aj teaspoonfuls sage4 #e teaspoonfuls pepper4 #e teaspoonfuls salt4 ,grind and season as directed in ,no4 #a4 99 99 99 99 99 ,this will not keep so long as that made according to the former receipt1 but is very good for immediate family use4 ,,sausage 7,no4 #c47 #b lbs4 lean pork4 #b lbs4 lean veal4 #b lbs4 beef suet4 ,peel of half a lemon4 #a grated nutmeg4 #a teaspoonful black pepper4 #a teaspoonful cayenne4 #e teaspoonfuls salt4 #c teaspoonfuls sweet marjoram and thyme1 mixed4 #b teaspoonfuls of sage4 ,juice of a lemon4 ,stuff in cases4 ,this is very fine4 ,,bologna ,,sausage 7,uncooked47 #f lbs4 lean pork4 #c lbs4 lean beef4 #b lbs4 beef suet4 #d ounces salt4 #f tablespoonfuls black pepper4 #c tablespoonfuls cayenne4 #b teaspoonfuls powdered cloves4 #a teaspoonful allspice4 ,one minced onion1 very finely chopped4 ,chop or grind the meat1 and mix the seasoning well through it4 ,pack it in beef-skins 7or entrails7 prepared as you do those of pork4 ,in the city1 you can have these cleaned by your butcher1 or get them ready for use from a pork merchant4 ,tie both ends tightly1 and lay them in brine strong enough to bear up an egg4 ,let them be in this for a week2 change the brine1 and let them remain in this a week longer4 ,turn them over every day of the fortnight4 ,then take them out1 wipe them1 and send them to be smoked1 if you have no smoke-house of your own4 ,when well smoked1 rub them over with sweet oil or fresh butter1 and hang them in a cool1 dark place4 ,bologna sausage is sometimes eaten raw1 but the dread of the fatal trichin should put at end to this practice1 did not common sense teach us that it must be unwholesome1 no less than disgusting4 ,cut in round1 thick slices1 and toast on a gridiron1 or fry in their own fat4 ,if you mean to keep it some time1 rub over the skins with pepper to keep away insects4 ,,bologna ,,sausage 7,cooked47 #b lbs4 lean beef4 #b lbs4 lean veal4 #b lbs4 lean pork #b lbs4 fat salt pork--not smoked4 #a lb4 beef suet #aj teaspoonfuls powdered sage4 #a oz4 marjoram1 parsley1 savory1 and thyme1 mixed4 #b teaspoonfuls cayenne pepper1 and the same of black4 #a grated nutmeg4 #a teaspoonful cloves4 #a minced onion4 ,salt to taste4 ,chop or grind the meat and suet2 season1 and stuff into beef-skins2 tie these up2 prick each in several places to allow the escape of the steam2 put into hot--not boiling water1 and heat gradually to the boiling-point4 ,cook slowly for one hour2 take out the skins and lay them to dry in the sun1 upon clean1 sweet straw or hay4 ,rub the outside of the skins with oil or melted butter1 and hang in a cool1 dry cellar4 ,if you mean to keep it more than a week1 rub pepper or powdered ginger upon the outside4 ,you can wash it off before sending to table4 ,this is eaten without further cooking4 ,cut in round slices1 and lay sliced lemon around the edge of the dish1 as many like to squeeze a few drops upon the sausage before eating4 ,,lard4 ,every housekeeper knows how unfit for really nice cooking is the pressed lard sold in stores as the 8best and cheapest40 ,it is close and tough1 melts slowly1 and is sometimes diversified by fibrous lumps4 ,and even when lard has been 8tried out0 by the usual process1 it is often mixed with so much water as to remind us unpleasantly that it is bought by weight4 ,the best way of preparing the 8leaf lard10 as it is called1 is to skin it carefully1 wash1 and let it drain2 then put it1 cut into bits1 into a large1 clean tin kettle or bucket1 and set this in a pot of boiling water4 ,stir from time to time until it is melted2 throw in a very little salt1 to make the sediment settle2 and when it is hot--7it should not boil fast at any time1 but simmer gently until clear7--strain through a close cloth into jars4 ,do not squeeze the cloth so long as the clear fat will run through1 and when you do1 press the refuse into a different vessel1 to be used for commoner purposes than the other4 ,most of the lard in general use is1 however1 made from the fatty portions of pork lying next the skin of the hog1 and are left for this purpose by the butcher4 ,scrape from the rind1 and cut all into dice4 ,fill a large pot1 putting in a teacupful of water to prevent scorching1 and melt very slowly1 stirring every few minutes4 ,simmer until there remains nothing of the meat but fibrous bits4 ,remove these carefully with a perforated skimmer2 throw in a little salt1 to settle the fat1 and when it is clear strain through a fine cullender1 a sieve1 or a coarse cloth4 ,dip the latter in boiling water1 should it become clogged by the cooling lard4 ,observe the directions about squeezing the strainer4 ,if your family is small1 bear in mind that the lard keeps longer in small than large vessels4 ,set away the jars1 closely covered1 in a cool1 dry cellar or store-room4 ,in trying out lard1 the chief danger is of burning4 ,simmer gently over a steady fire1 and give it your whole attention until it is done4 ,a moment's neglect will ruin all4 ,stir very often--almost constantly at the last--and from the bottom1 until the salt is thrown in to settle it1 when withdraw to a less hot part of the fire4 ,bladders tied over lard jars are the best protection2 next to these1 paper1 and outside of this1 cloths dipped in melted grease4 ,,brawn 7,no4 #a47 ,pig's head weighing #f lbs4 #a lb4 lean beef4 #a teaspoonful salt4 teaspoonful pepper 7black or white74 teaspoonful cayenne pepper4 teaspoonful mace4 ,a pinch of cloves4 ,a small onion minced very fine4 ,clean and wash the head1 and stew with the beef in enough cold water to cover4 ,when the bones will slip out easily1 remove them1 after draining off the liquor4 ,chop the meat finely while it is hot1 season1 and pour all into a mould1 wet inside with cold water4 ,if you can have a tin mould made in the shape of a boar's head1 your brawn will look well at a ,christmas feast4 ,,brawn 7,no4 #b47 ,pig's head1 feet1 and ears4 teaspoonful of black pepper1 and same of cayenne4 #d teaspoonfuls powdered sage4 #a teaspoonful mace4 ,an onion minced4 ,salt and saltpetre4 ,soak the head twelve hours1 and lay in a strong brine1 with a tablespoonful of saltpetre4 ,let it lie three days in this2 rinse2 then boil it until you can draw out the bones4 ,do this very carefully from the back and under-side of the head1 breaking the outline of the top as little as possible4 ,chop the meat of the feet and ears1 which should have been boiled with the head1 season to taste with the spices ,i have indicated 7tastes vary in these matters71 beat in the brains1 or two tablespoonfuls of melted butter4 ,fill up the hollows left by the removal of the bones with this mixture4 ,tie in a flannel cloth1 sewing this tightly into the shape of the head2 boil an hour and a quarter1 and set aside to drain and cool4 ,do not remove the cloth until next day4 ,this will be found very nice4 ,,saveloys4 #h lbs4 pork4 #d teaspoonfuls black pepper4 #a teaspoonful cayenne4 #a teaspoonful cloves or mace4 #h teaspoonfuls sage1 sweet marjoram1 and thyme1 mixed4 #a teacupful bread-crumbs4 ,lay the meat1 which should be young pork1 in a brine of salt and water1 with a tablespoonful of saltpetre1 and leave it for three days4 ,dry and mince it1 season1 and add the grated bread4 ,stuff in skins1 and bake1 closely covered1 in an oven for half an hour4 ,or1 what is better1 steam over boiling water one hour4 ,eat either hot or cold4 ,,to ,,pickle ,,pork4 7,,no4 #a47 ,hams1 shoulders1 chines1 and 8middlings10 are the parts of the hog which are usually pickled4 ,this should be done as soon as may be after the meat is fairly cold--especially in moderate weather4 ,when you can pack down pork1 within twenty-four hours after butchering1 it is best to do so1 unless the cold be severe enough to preserve it longer4 #d lbs4 salt4 #a lb4 brown sugar4 #a oz4 saltpetre in #c gallons of water4 ,put into a large saucepan and boil for half an hour1 skimming off the scum4 ,when cold1 pour over the meat1 and let it lie for a few days4 ,this is intended to corn a small quantity of meat for family use4 7,,no4 #b47 #hj lbs4 of meat4 #b quarts and #a pint of fine salt4 #d lbs4 sugar1 or #a quart best molasses4 #c oz4 saltpetre4 ,pulverize and mix the seasoning1 with the exception of the two quarts of salt1 using the one pint only4 ,rub the meat well all over1 and lay upon boards on the cellar-floor for twenty-four hours4 ,then1 put a few clean stones in the bottom of a barrel2 lay sticks across these1 that the meat may not soak in the liquor that drains from it4 ,pack the meat in layers1 strewing between these the remaining two quarts of salt4 ,let it lie in the cask for fifteen or sixteen days1 every day during this time tipping the cask to drain off the liquor1 or drawing it through a bung-hole near the bottom4 ,pour this back in cupfuls over the meat4 ,if you do not mean to smoke the meat1 take it out at the end of the fortnight1 rub each piece well over with dry salt1 and return to the barrel4 ,if the liquor does not cover it1 make fresh brine in the proportion of two pounds of salt1 a quarter of an ounce of saltpetre1 and a quart of water1 and pour in when you have boiled it half an hour and let it cool4 ,lay a round piece of board upon the upper layer and keep this down with stones4 ,examine from time to time1 to be sure the meat is keeping well4 ,should it seem likely to taint1 throw away the pickle1 rub each piece over with dry salt1 and pack anew4 ,pork pickled in this way will keep two years4 ,,to ,,cure ,,hams4 ,having pickled your hams with the rest of your pork as just directed1 take them1 after the lapse of sixteen days1 from the packing barrel1 with the shoulders and jowls4 ,at the ,south they empty the cask1 and consign the 8whole hog0 to the smoke-house4 ,wash off the pickle1 and1 while wet1 dip in bran4 ,some use saw-dust1 but it is not so good4 ,others use neither1 only wipe the meat dry and smoke4 ,the object in dipping in bran or saw-dust is to form a crust which prevents the evaporation of the juices4 ,be sure that it is well covered with the bran1 then hang in the smoke1 the hock end downward4 ,keep up a good smoke1 by having the fire partially smothered with hickory chips and saw dust1 for four weeks1 taking care the house does not become hot4 ,take down the meat1 brush off the bran1 examine closely1 and if you suspect insects1 lay it in the hot sun for a day or two4 ,the various ways of keeping hams--each strongly recommended by those who have practised it--are too numerous to mention here4 ,some pack in wood ashes2 others1 in dry oats2 others1 in bran4 ,but the best authorities discard packing altogether4 ,i will name one or two methods which ,i know have been successful4 8,i hang mine on hooks from wires1 at the top of my granary1 which is tight and dark10 says an excellent judge and manufacturer of hams4 8,they are good and sweet when a year old40 ,another admirable housekeeper covers with brown paper1 then with coarse muslin stitched tightly and fitting closely1 then whitewashes4 ,but for the paper1 the lime would be apt to eat away the grease4 ,still another covers with muslin1 and coats with a mixture of bees-wax and rosin4 ,there is no doubt that the covers are an excellent precaution--provided always1 that the insects have not already deposited their eggs in the meat4 ,the bran coating tends to prevent this4 ,i have eaten ham twenty years old in ,virginia1 which had been kept sweet in slaked ashes4 ,unslaked will act like lime upon the fat4 ,,boiled ,,ham4 ,soak in water over night4 ,next morning wash hard with a coarse cloth or stiff brush1 and put on to boil with plenty of cold water4 ,allow a quarter of an hour to each pound in cooking1 and do not boil too fast4 ,do not remove the skin until cold2 it will come off easily and cleanly then1 and the juices are better preserved than when it is stripped hot4 ,send to table with dots of pepper or dry mustard on the top1 a tuft of fringed paper twisted about the shank1 and garnish with parsley4 ,cut very thin in carving4 ,,glazed ,,ham4 ,brush the ham--a cold boiled one1 from which the skin has been taken--well1 all over with beaten egg4 ,to a cup of powdered cracker allow enough rich milk or cream to make into a thick paste1 salt1 and work in a teaspoonful of melted butter4 ,spread this evenly a quarter of an inch thick over the ham1 and set to brown in a moderate oven4 ,,steamed ,,ham4 ,this is by far the best way of cooking a ham4 ,lay in cold water for twelve hours2 wash very thoroughly1 rubbing with a stiff brush1 to dislodge the salt and smoke on the outside4 ,put into a steamer1 cover closely1 and set it over a pot of boiling water4 ,allow at least twenty minutes to a pound4 ,keep the water at a hard boil4 ,if you serve ham hot1 skin1 and immediately strew thickly with cracker or bread-crumbs1 to prevent the waste of the essence4 ,put a frill of paper about the knuckle4 ,send around cabbage or other green vegetables with it4 ,,baked ,,ham4 ,soak for twelve hours4 ,trim away the rusty part from the under side and edges1 wipe very dry1 cover the bottom with a paste made of flour and hot water1 and lay it upside down in the dripping-pan1 with water enough to keep it from burning4 ,bake five hours1 or allow fully twenty-five minutes to a pound4 ,baste now and then1 to prevent the crust from cracking and scaling off4 ,when done1 peel off this and the skin1 and glaze as you would a cold ham4 ,put cut paper about the knuckle1 and garnish with parsley and sliced red beet--pickled4 ,,roast ,,ham4 ,soak for two days in lukewarm water1 changing at least six times a day4 ,take it out1 wash very well1 scrubbing the under part hard1 and trimming away the black and rusty edges4 ,skin with care1 lest you mangle the meat and spoil the symmetry of the shape4 ,lay in a dish and sponge with a cloth dipped in a mixture of wine1 vinegar1 sugar1 and mustard--about a tablespoonful of white sugar1 a saltspoonful of made mustard1 and a glass of wine to half a gill of vinegar4 ,do this at intervals of an hour1 washing every part of the ham well1 all day and until bed-time4 ,renew the process next morning until six hours before you need the meat4 ,put it upon the spit or in the dripping-pan1 with a cup of hot water to prevent burning4 ,add to the mixture--or what is left of it in the dish--a cupful of boiling water4 ,keep this on the stove and baste continually with it until the liquor flows freely from the ham as it cooks2 then substitute the gravy4 ,when done 7you must test with a fork71 cover with cracker-crumbs1 worked to a paste with milk1 butter1 and a beaten egg1 and return to the oven to brown4 ,skim the gravy2 add a glass of good wine1 a tablespoonful of catsup1--walnut1 if you have it1--the juice of a lemon1 and a little nutmeg4 ,boil up1 and send to table in a boat4 ,troublesome as the mode of cooking it may seem1 roast ham is so delicious--especially when cold--as fully to recompense the housekeeper who may be tempted to try it4 ,,broiled ,,ham4 ,cut in slices4 ,wash well1 and soak in scalding water in a covered vessel for half an hour4 ,pour off the water1 and add more boiling water4 ,wipe dry when the ham has stood half an hour in the second water1 and lay in cold for five minutes4 ,wipe again and broil over 7or under7 a clear fire4 ,cold boiled ham1 that is not too much done1 is better for broiling than raw4 ,pepper before serving4 ,,barbecued ,,ham4 ,if your ham is raw1 soak as above directed2 then lay the slices flat in a frying-pan2 pepper each and lay upon it a quarter of a teaspoonful of made mustard4 ,pour about them some vinegar1 allowing half a teaspoonful to each slice4 ,fry quickly and turn often4 ,when done to a fine brown1 transfer to a hot dish3 add to the gravy in the pan half a glass of wine and a very small teaspoonful of white sugar4 ,boil up and pour over the meat4 ,underdone ham is nice barbecued4 ,,fried ,,ham4 ,if raw1 soak as for broiling4 ,cook in a hot frying-pan turning often until done4 ,serve with or without the gravy1 as you please4 ,in some parts of the country it is customary to take the meat first from the pan1 and add to the gravy a little cream1 then thicken with flour4 ,boil up once and pour over the ham4 ,a little chopped parsley is a pleasant addition to this gravy4 ,or1 ,you may dip some slices of cold boiled ham--cut rather thick--in beaten egg1 then in cracker-crumbs1 and fry them in fat extracted from some bits of salt pork4 ,take the dry fried pork from the pan before putting in the ham4 ,garnish with crisped parsley4 ,,ham ,,sandwiches4 ,cut some slices of bread in a neat shape1 and trim off the crust1 unless it is very tender4 ,butter them and lay between every two some thin slices of cold boiled ham4 ,spread the meat with a little mustard if you like4 ,ground ham makes delicious sandwiches4 ,cut the bread very thin1 and butter well4 ,put in a good layer of ham1 and press the two sides of the sandwiches firmly1 but gently1 together4 ,then roll lengthwise1 and pile in a plate or basket4 ,,ham ,,and ,,chicken ,,sandwiches4 ,mince some cold roast chicken1 and a like quantity of cold boiled ham4 ,put the mixture into a saucepan1 with enough gravy--chicken or veal--to make a soft paste4 ,if you have no gravy1 use a little hot water1 a few spoonfuls of cream1 and a fair lump of butter4 ,season with pepper to your taste4 ,stir while it heats almost to boiling1 working it very smooth4 ,in about five minutes after it begins to smoke1 take from the fire and spread in a dish to cool4 ,with a good-sized cake-cutter1 or a plain thin-edged tumbler1 cut some rounds of cold bread1 and butter one side of each4 ,sprinkle the buttered sides with grated cheese1 and1 when the chicken is cold1 put a layer between these4 ,these sandwiches are simple and very good4 ,,ham ,,and ,,chicken ,,pie4 ,cut up and parboil a tender young chicken--a year old is best4 ,line a deep dish with a good pie-crust4 ,cut some thin slices of cold boiled ham1 and spread a layer next the crust2 then arrange pieces of the fowl upon the ham4 ,cover this1 in turn1 with slices of hard-boiled eggs1 buttered and peppered4 ,proceed in this order until your materials are used up4 ,then pour in enough veal or chicken gravy to prevent dryness4 ,unless you have put in too much water for the size of the fowl1 the liquor in which the chicken was boiled is best for this purpose4 ,bake one hour and a quarter for a large pie4 ,,ham ,,and ,,eggs4 ,cut your slices of ham of a uniform size and shape4 ,fry quickly1 and take them out of the pan as soon as they are done4 ,have the eggs ready1 and drop them1 one at a time1 in the hissing fat4 ,have a large pan for this purpose1 that they may not touch and run together4 ,in three minutes they will be done4 ,the meat should be kept hot1 and when the eggs are ready1 lay one upon each slice of ham1 which should have been cut the proper size for this4 ,do not use the gravy4 ,,pork ,,and ,,beans4 ,parboil a piece of the middling of salt pork1 and score the skin4 ,allow a pound to a quart of dried beans1 which must be soaked over night in lukewarm water4 ,change this twice for more and warmer water1 and in the morning put them on to boil in cold4 ,when they are soft1 drain off the liquor1 put the beans in a deep dish1 and half-bury the pork in the middle1 adding a very little warm water4 ,bake a nice brown4 ,this is a favorite dish with ,new ,england farmers and many others4 ,although old-fashioned1 it still makes its weekly appearance upon the tables of hundreds of well-to-do families4 ,,pork ,,and ,,peas ,,pudding4 ,soak the pork1 which should not be a fat piece1 over night in cold water2 and in another pan a quart of dried split peas4 ,in the morning put on the peas to boil slowly until tender4 ,drain and rub through a cullender2 season with pepper and salt1 and mix with them two tablespoonfuls of butter and two beaten eggs4 ,beat all well together4 ,have ready a floured pudding-cloth1 and put the pudding into it4 ,tie it up1 leaving room for swelling2 put on in warm1 not hot water1 with the pork1 and boil them together an hour4 ,lay the pork in the centre of the dish1 turn out the pudding1 slice and arrange about the meat4 ,,company4 ,,laying to your conduct the line and plummet of the ,golden ,rule1 never pay a visit 7,i use the word in contradistinction to 8call07 without notifying your hostess-elect of your intention thus to favor her4 ,perhaps once in ten thousand times1 your friend--be she mother1 sister1 or intimate acquaintance--may be enraptured at your unexpected appearance1 travelling-satchel in hand1 at her door1 to pass a day1 a night1 or a month2 or may be pleasantly surprised when you take the baby1 and run in to tea in a social way4 ,but the chances are so greatly in favor of the probability that you will upset her household arrangements1 abrade her temper1 or put her to undue trouble or embarrassment1 by this evidence of your wish to have her feel quite easy with you1 to treat you as one of the family1 that it is hardly worth your while to risk so much in order to gain so little4 ,mrs4 ,partington has said more silly things than any other woman of her age in this country2 but she spoke wisely in declaring her preference for those surprise-parties 8when people sent word they were coming40 ,do not be ashamed to say to your nearest kin1 or the confidante of your school-days--8,always let me know when to look for you1 that ,i may so order my time and engagements as to secure the greatest possible pleasure from your visit40 ,if you are the woman ,i take you to be--methodical1 industrious1 and ruling your household according to just and firm laws of order and punctuality1 you need this notice4 ,if you are likewise social and hospitable1 your rules are made with reference to possible and desirable interruptions of this nature4 ,it only requires a little closer packing of certain duties1 an easy exchange of times and seasons1 and leisure is obtained for the right enjoyment of your friend's society4 ,the additional place is set at table2 your spare bed1 which yesterday was tossed into a heap that both mattresses might be aired1 and covered lightly with a thin spread1 is made up with fresh sheets that have not gathered damp and must from lying packed beneath blankets and coverlets for may be a month1 for fear somebody might happen in to pass the night1 and catch you with the bed in disorder4 ,towels and water are ready2 the room is bright and dustless2 the dainty dish so far prepared for dinner or tea as to be like ,mrs4 ,bagnet's greens1 8off your mind20 ,john knows whom he is to see at his home-coming2 the children are clean1 and on the qui vive--children's instincts are always hospitable4 ,the guest's welcome is half given in the air of the house and the family group before you have time to utter a word4 ,it may have appeared to her a useless formality to despatch the note or telegram you insisted upon4 ,she knows you love her1 and she would be wounded by the thought that she could ever 8come amiss0 to your home4 ,perhaps1 as she lays aside her travelling-dress1 she smiles at your 8ceremonious1 old-maidish ways10 and marvels that so good a manager should deem such forms necessary with an old friend4 ,if she had driven to your house at nightfall1 to discover that you had gone with husband and children to pass several days with ,john's mother1 in a town fifty miles away1 and that the servants were out 8a-pleasuring0 in the mistress' absence2 if she had found you at home1 nursing three children through the measles1 she having brought her youngest with her2 if you were yourself the invalid1 bound hand and foot to a ,procrustean couch1 and utterly unable even to see her--,john1 meanwhile1 being incapacitated from playing the part of agreeable host by worry and anxiety2 if1 on the day before her arrival1 your chambermaid had gone off in a 8tiff10 leaving you to do her work and to nurse your cook1 sick in the third story2 if earlier comers than herself had filled every spare mattress in the house2--if any one of these1 or a dozen other ills to which housekeepers are heirs1 had impressed upon her the idea that her visit was inopportune1 she might think better of your 8punctilio40 ,but since unlooked-for visitors will occasionally drop in upon the best regulated families1 make it your study to receive them gracefully and cordially4 ,if they care enough for you to turn aside from their regular route to tarry a day1 or night1 or week with you1 it would be churlish not to show appreciation of the favor in which you are held4 ,make them welcome to the best you can offer at so short a notice1 and let no preoccupied air or troubled smile bear token to your perturbation--if you are perturbed4 ,if you respect yourself and your husband1 the appointments of your table will never put you to the blush4 ,john1 who buys the silver1 glass1 china1 and napery1 is entitled to the every-day use of the best4 ,you may have--,i hope this is so--a holiday set of each1 put away beyond the reach of hourly accidents2 but if this is fit for the use of a lord1 do not make ,john eat three hundred and sixty days in the year from such ware as would suit a ditcher's cottage4 ,if your children never see bright silver unless when 8there is company10 you cannot wonder1 although you will be mortified1 at their making looking-glasses of the bowls of the spoons1 and handling the forks awkwardly4 ,early impress upon them that what is nice enough for ,papa1 is nice enough for the ,president4 ,i have noticed that where there is a wide difference between family and company table furniture1 there usually exists a corresponding disparity between every-day and company manners4 ,especially1 let your welcome be ready and hearty when your husband brings home an unexpected guest4 ,take care he understands clearly that this is his prerogative3 that the rules by which you would govern the visits of your own sex are not applicable to his4 ,men rarely set seasons for their visits4 ,they snatch an hour or two with an old chum or new friend out of the hurry of business life1 as one stoops to pluck a stray violet from a dusty roadside4 ,john must take his chances when he can get them4 ,if he can walk home1 arm in arm1 with the school-fellow he has not seen before in ten years1 not only fearlessly1 but gladly1 anticipatory of your pleasure at the sight of his2 if1 when the stranger is presented to you1 you receive him as your friend because he is your husband's1 and seat him to a family dinner1 plain1 but nicely served1 and eaten in cheerfulness of heart2 if the children are well-behaved1 and your attire that of a lady who has not lost the desire to look her best in her husband's eyes--you have added to the links of steel that knit your husband's heart to you2 increased his affectionate admiration for the best little woman in the world4 ,many a man has been driven to entertain his friends at hotels and club-rooms1 because he dared not take them home without permission from the presiding officer of his household4 ,the majority of healthy men have good appetites and are not disposed to be critical of an unpretending bill of fare4 ,the chance guest of this sex is generally an agreeable addition to the family group1 instead of de trop--always supposing him to be ,john's friend4 ,as to party and dinner-giving1 your safest rule is to obey the usage of the community in which you live in minor points1 letting common sense and your means guide you in essentials4 ,be chary of undertaking what you cannot carry through successfully4 ,pretension is the ruin of more entertainments than ignorance or lack of money4 ,if you know how to give a large evening party 7and think it a pleasant and remunerative investment of time and several hundred dollars7--if you understand the machinery of a handsome dinner-party1 and can afford these luxuries1 go forward bravely to success4 ,but creep before you walk4 ,study established customs in the best managed houses you visit2 take counsel with experienced friends2 now and then make modest essays on your own responsibility1 and1 insensibly1 these crumbs of wisdom will form into a comely loaf4 ,there is no surer de-appetizer--to coin a word--to guests than a heated1 over-fatigued1 anxious hostess1 who betrays her inexperience by nervous glances1 abstraction in conversation1 and1 worst of all1 by apologies4 ,a few general observations are all ,i purpose to offer as hints of a foundation upon which to build your plans for 8company-giving40 ,have an abundance of clean plates1 silver1 knives1 c41 laid in order in a convenient place1--such as an ante-room1 or dining-room pantry1--those designed for each course1 if your entertainment is a dinner1 upon a shelf or stand by themselves1 and make your waiters understand distinctly in advance in what order these are to be brought on4 ,soup should be sent up accompanied only by bread1 and such sauce as may be fashionable or suitable4 ,before dinner is served1 however1 snatch a moment1 if possible1 to inspect the table in person1 or instruct a trustworthy factotum to see that everything is in place1 the water in the goblets1 a slice of bread laid upon a folded napkin at each plate1 c4 ,unless you have trained1 professional waiters1 this is a wise precaution4 ,if it is a gentleman's dinner1 you can see to it for yourself1 since you will not be obliged to appear in the parlor until a few minutes before they are summoned to the dining-room4 ,if there are ladies in the company1 you must not leave them4 ,to return1 then1 to our soup3 ,it is not customary to offer a second plateful to a guest4 ,when the table is cleared1 the fish should come in1 with potatoes--no other vegetable1 unless it be stewed tomatoes4 ,after a thorough change of plates1 c41 come the substantials4 ,if possible1 the carving of game and other meats is done before they are brought in4 ,one or more vegetables are passed with each meat course4 ,salad is a course of itself1 unless when it accompanies chicken or pigeon4 ,if wine be used1 it is introduced after the fish4 ,pastry is the first relay of dessert1 and puddings may be served from the other end of the table4 ,next appear creams1 jellies1 charlotte-russes1 cakes1 and the like2 then fruit and nuts2 lastly1 coffee1 often accompanied with crackers and cheese4 ,wine1 of course1 goes around during the dessert--if it flows at all4 ,evening parties are less troublesome to a housekeeper1 because less ceremonious than dinners4 ,if you can afford it1 the easiest way to give a large one is to put the whole business into the hands of the profession1 by intrusting your order1 not only for supper1 but waiters and china1 to a competent confectioner4 ,but a social standing supper of oysters1 chicken-salad1 sandwiches1 coffee1 ice-cream1 jellies1 and cake1 is not a formidable undertaking when you have had a little practice1 especially if your own1 or ,john's mother1 or the nice1 neighborly matron over the way will assist you by her advice and presence4 ,the 8,ladies' ,lunch0 and afternoon 8,kettle-,drum0 are social and graceful 8modern improvements40 ,we make this matter of company too hard a business in ,america2 are too apt to treat our friends as the ,strasburgers do their geese2 shut them up in overheated quarters1 and stuff them to repletion4 ,our rooms would be better for more air1 our guests happier had they more liberty1 and our hostess would be prettier and more sprightly were she not overworked before the arrivals begin1 and full of trepidation after they come1--a woman cumbered with many thoughts of serving1 while she is supposed to be enjoying the society of her chosen associates4 ,it is so well understood that company is weariness1 that inquiries as to how the principal agent in bringing about an assembly has 8borne it10 have passed into a custom4 ,the tender sympathies manifested in such queries1 the martyr-like air with which they are answered1 cannot fail to bring to the satirical mind the ,chinaman's comment upon the ,british officers' dancing on shipboard in warm weather4 8,why you no make your servants do so hard work1 and you look at dem80 ,we pervert the very name and meaning of hospitality when we pinch our families1 wear away our patience1 and waste our nervous forces with our husbands' money in getting up to order expensive entertainments for comparative strangers1 whose utmost acknowledgment of our efforts in their behalf will consist in an invitation1 a year hence it may be1 to a party constructed on the same plan1 managed a little better or a little worse than ours4 ,this is not hospitality without grudging1 but a vulgar system of barter and gluttony more worthy of ,abyssinians than ,christian gentlefolk4 ,,game4 ,,venison4 ,i ,,once received a letter from the wife of an ,eastern man who had removed to the ,great ,west1 in which bitter complaints were made of the scarcity of certain comforts--ice-cream and candy among them--to which she had been accustomed in other days4 8,my husband shot a fine deer this morning10 she wrote1 8but ,i could never endure venzon4 ,can you tell me of any way of cooking it so as to make it tolerably eatible80 ,i did not think it very singular that one whose chief craving in the goodly land in which she had found a home was for cocoanut cakes and chocolate caramels1 should not like the viand the name of which she could not spell4 ,nor did ,i wonder that she failed to make it 8eatible10 or doubt that her cooking matched her orthography4 ,but ,i am amazed often at hearing really skilful housewives pronounce it an undesirable dish4 ,in the hope of in some measure correcting this impression among ,eastern cooks1 who1 it must be allowed1 rarely taste really fresh venison1 ,i have written out1 with great care and particularity1 the following receipts1 most of which ,i have used in my own family with success and satisfaction4 ,the dark color of the meat1--,i mean now not the black1 but rich reddish-brown flesh1--so objectionable to the uninitiated1 is to the gourmand one of its chief recommendations to his favor4 ,it should also be fine of grain and well coated with fat4 ,keep it hung up in a cool1 dark cellar1 covered with a cloth1 and use as soon as you can conveniently4 ,,haunch ,,of ,,venison4 ,if the outside be hard1 wash off with lukewarm water2 then rub all over with fresh butter or lard4 ,cover it on the top and sides with a thick paste of flour and water1 nearly half an inch thick4 ,lay upon this a large sheet of thin white wrapping-paper well buttered1 and above this thick foolscap4 ,keep all in place by greased pack-thread1 then put down to roast with a little water in the dripping-pan4 ,let the fire be steady and strong4 ,pour a few ladlefuls of butter and water over the meat now and then1 to prevent the paper from scorching4 ,if the haunch is large1 it will take at least five hours to roast4 ,about half an hour before you take it up1 remove the papers and paste1 and test with a skewer to see if it is done4 ,if this passes easily to the bone through the thickest part1 set it down to a more moderate fire and baste every few minutes with ,claret and melted butter4 ,at the last1 baste with butter1 dredge with flour to make a light froth1 and dish4 ,it should be a fine brown by this time4 ,twist a frill of fringed paper around the knuckle4 ,for gravy1 put into a saucepan a pound or so of scraps of raw venison left from trimming the haunch1 a quart of water1 a pinch of cloves1 a few blades of mace1 half a nutmeg1 cayenne and salt to taste4 ,stew slowly to one-half the original quantity4 ,skim1 strain1 and return to the saucepan when you have rinsed it with hot water4 ,add three tablespoonfuls of currant jelly1 a glass of claret1 two tablespoonfuls of butter1 and thicken with browned flour4 ,send to table in a tureen4 ,send around currant jelly with venison always4 ,,neck4 ,this is roasted precisely as is the haunch1 allowing a quarter of an hour to a pound4 ,,shoulder4 ,this is also a roasting-piece1 but may be cooked without the paste and paper4 ,baste often with butter and water1 and toward the last1 with ,claret and butter4 ,do not let it get dry for an instant4 ,,to ,,stew ,a ,,shoulder1 ,extract the bones through the under-side4 ,make a stuffing of several slices of fat mutton1 minced fine and seasoned smartly with cayenne1 salt1 allspice1 and wine1 and fill the holes from which the bones were taken4 ,bind firmly in shape with broad tape4 ,put in a large saucepan with a pint of gravy made from the refuse bits of venison2 add a glass of ,madeira or ,port wine1 and a little black pepper4 ,cover tightly1 and stew very slowly three or four hours1 according to the size4 ,it should be very tender4 ,remove the tapes with care2 dish1 and when you have strained the gravy1 pour over the meat4 ,this is a most savory dish4 ,,venison ,,steaks4 ,these are taken from the neck or haunch4 ,have your gridiron well buttered1 and fire clear and hot4 ,lay the steaks on the bars and broil rapidly1 turning often1 not to lose a drop of juice4 ,they will take three or four minutes longer to broil than beef-steaks4 ,have ready in a hot chafing-dish a piece of butter the size of an egg for each pound of venison1 a pinch of salt1 a little pepper1 a tablespoonful currant-jelly for each pound1 and a glass of wine for every four pounds4 ,this should be liquid1 and warmed by the boiling water under the dish by the time the steaks are done to a turn4 ,if you have no chafing-dish1 heat in a saucepan4 ,lay each steak in the mixture singly1 and turn over twice4 ,cover closely and let all heat together1 with fresh hot water beneath--unless your lamp is burning--for five minutes before serving4 ,if you serve in an ordinary dish1 cover and set in the oven for the same time4 ,or1 ,if you wish a plainer dish1 omit the wine and jelly2 pepper and salt the steaks when broiled1 and lay butter upon them in the proportion ,i have stated1 letting them stand between hot dishes five minutes before they go to table1 turning them three times in the gravy that runs from them to mingle with the melted butter4 ,delicious steaks corresponding to the shape of mutton chops are cut from the loin and rack4 ,,venison ,,cutlets4 ,trim the cutlets nicely1 and make gravy of the refuse bits in the proportion of a cup of cold water to half a pound of venison4 ,put in bones1 scraps of fat1 etc41 and set on in a saucepan to stew while you make ready the cutlets4 ,lard with slips of fat salt pork a quarter of an inch apart1 and projecting slightly on either side4 ,when the gravy has stewed an hour1 strain and let it cool4 ,lay the cutlets in a saucepan1 with a few pieces of young onion on each4 ,allow one onion to four or five pounds4 ,it should not be flavored strongly with this4 ,scatter also a little minced parsley and thyme between the layers of meat1 with pepper1 and a very little nutmeg4 ,the pork lardoons will salt sufficiently4 ,when you have put in all your meat1 pour in the gravy1 which should be warm--not hot4 ,stew steadily twenty minutes1 take up the cutlets and lay in a frying-pan in which you have heated just enough butter to prevent them from burning4 ,fry five minutes very quickly1 turning the cutlets over and over to brown1 without drying them4 ,lay in order in a chafing-dish1 and have ready the gravy to pour over them without delay4 ,this should be done by straining the liquor left in the saucepan and returning to the fire1 with the addition of a tablespoonful of currant jelly1 a teaspoonful ,worcestershire or other piquant sauce1 and half a glass of wine4 ,thicken with browned flour1 boil up well and pour over the cutlets4 ,let all stand together in a hot dish five minutes before serving4 ,venison which is not fat or juicy enough for roasting makes a relishable dish cooked after this receipt4 ,,hashed ,,venison4 ,the remains of cold roast venison--especially a stuffed shoulder--may be used for this dish1 and will give great satisfaction to cook and consumers4 ,slice the meat from the bones4 ,put these with the fat and other scraps in a saucepan1 with a large teacupful of cold water1 a small onion--one of the button kind1 minced1 parsley and thyme1 pepper and salt1 and three or four whole cloves4 ,stew for an hour4 ,strain and return to the saucepan1 with whatever gravy was left from the roast1 a tablespoonful currant jelly1 one of tomato or mushroom catsup1 a teaspoonful of anchovy sauce1 and a little browned flour4 ,boil for three minutes2 lay in the venison1 cut into slices about an inch long1 and let all heat over the fire for eight minutes1 but do not allow the hash to boil4 ,stir frequently1 and when it is smoking hot1 turn into a deep-covered dish4 ,,roast ,,fawn4 ,clean1 wash thoroughly2 stuff with a good force-meat made of bread-crumbs1 chopped pork1 pepper and salt1 a little grated nutmeg1 the juice of a lemon4 ,moisten with water and cream1 bind with beaten egg and melted butter4 ,sew up the fawn1 turning the legs under1 and binding close to the body4 ,cover with thin slices of fat pork1 bound on with pack-thread1 crossing in every direction1 and roast at a quick fire4 ,allow twenty-two minutes to a pound4 ,twenty minutes before it is dished1 remove the pork1 and set down the fawn to brown1 basting with melted butter4 ,at the last1 dredge with flour1 let this brown1 froth with butter1 and serve4 ,garnish with abundance of curled parsley1 dotted with drops of red currant jelly4 ,a kid can be roasted in the same way--also hares and rabbits4 ,,venison ,,pasty4 ,this is a name dear to the heart of the ,englishman since the days when ,friar ,tuck feasted the disguised ,cur de ,lion upon it in the depths of ,sherwood ,forest1 until the present generation4 ,in this country it is comparatively little known2 but ,i recommend it to those who have never yet been able to make venison 8tolerably eatable40 ,almost any part of the deer can be used for the purpose1 but the neck and shoulders are generally preferred4 ,cut the raw venison from the bones1 and set aside these1 with the skin1 fat1 and refuse bits1 for gravy4 ,put them into a saucepan with a shallot1 pepper1 salt1 nutmeg and sweet herbs1 cover well with cold water1 and set on to boil4 ,meanwhile1 cut the better and fairer pieces of meat into squares an inch long1 and cook in another saucepan until three-quarters done4 ,line a deep dish with good puff-paste4 ,that for the lid should be made after the receipt appended to this4 ,put in the squares of venison1 season with pepper1 salt1 and butter1 and put in half a cupful of the liquor in which the meat was stewed1 to keep it from burning at the bottom4 ,cover with a lid of the prepared pastry an inch thick4 ,cut a round hole in the middle1 and if you have not a small tin cylinder that will fit this1 make one of buttered paper2 stiff writing-paper is best4 ,the hole should be large enough to admit your thumb4 ,bake steadily1 covering the top with a sheet of clean paper so soon as it is firm1 to prevent it from browning too fast4 ,while it is cooking prepare the gravy4 ,when all the substance has been extracted from the bones1 etc41 strain the liquor back into the saucepan2 let it come to a boil1 and when you have skimmed carefully1 add a glass of ,port wine1 a tablespoonful of butter1 the juice of a lemon1 and some browned flour to thicken4 ,boil up once1 remove the plug from the hole in the pastry1 and pour in through a small funnel1 or a paper horn1 as much gravy as the pie will hold4 ,do this very quickly2 brush the crust over with beaten egg and put back in the oven until it is a delicate brown1 or rather1 a golden russet4 ,the pie should only be drawn to the door of the oven for these operations1 and everything should be in readiness before it is taken out1 that the crust may be light and flaky4 ,if you have more gravy than you need for the dish1 serve in a tureen4 ,,crust ,,of ,,pasty4 #a lb4 of flour4 #ab oz4 butter4 ,yolks of #c eggs4 ,salt4 ,ice-water4 ,dry and sift the flour and cut up half the butter in it with a knife or chopper until the whole is fine and yellow2 salt1 and work up with ice-water1 lastly adding the yolks beaten very light4 ,work out rapidly1 handling as little as possible1 roll out three times very thin1 basting with butter1 then into a lid nearly an inch thick1 reserving a thinner one for ornaments4 ,having covered in your pie1 cut from the second sheet with a cake-cutter1 leaves1 flowers1 stars1 or any figures you like to adorn the top of your crust4 ,bake the handsomest one upon a tin plate by itself1 and brush it over with egg when you glaze the pie4 ,after the pasty is baked1 cover the hole in the centre with this4 ,if these directions be closely followed the pasty will be delicious4 ,bake two or three hours1 guiding yourself by the size of the pie4 ,it is good hot or cold4 ,,venison ,,hams4 ,these are eaten raw1 and will not keep so long as other smoked meats4 ,mix together in equal proportions1 salt and brown sugar1 and rub them hard into the hams with your hand4 ,pack them in a cask1 sprinkling dry salt between them1 and let them lie eight days1 rubbing them over every day with dry salt and sugar4 ,next mix equal parts of fine salt1 molasses1 and a teaspoonful of saltpetre to every two hams4 ,take the hams out of the pickle1 go over them with a brush dipped in cider vinegar1 then in the new mixture4 ,empty the cask1 wash it out with cold water1 and repack the hams1 dripping from the sticky bath1 scattering fine salt over each4 ,let them lie eight days longer in this4 ,wash off the pickle first with tepid water1 until the salt crystals are removed2 then sponge with vinegar1 powder them with bran while wet1 and smoke a fortnight1 or1 if large1 three weeks4 ,wrap in brown paper that has no unpleasant odor1 stitch a muslin cover over this1 and whitewash1 unless you mean to use at once4 ,chip or shave for the table4 ,,venison ,,sausages4 #e lbs4 lean venison4 #b lbs4 fat salt pork4 #e teaspoonfuls powdered sage4 #d teaspoonfuls salt4 #d teaspoonfuls black pepper4 #b teaspoonfuls cayenne4 #a small onion4 ,juice of one lemon4 ,chop the meat very small1 season1 and pack in skins or small stone jars4 ,hang the skins1 and set the jars1 tied down with bladders1 in a cool1 dry place4 ,fry as you do other sausages4 ,,rabbits ,,or ,,hares4 ,the tame rabbit is rarely if ever eaten4 ,the wild hare of the ,south--in vulgar parlance1 8old hare10 although the creature may be but a day old--exactly corresponds with the rabbit of the ,northern fields1 and when fat and tender may be made into a variety of excellent dishes4 ,hares are unfit for eating in the early spring4 ,there is thus much significance in 8,mad as a ,march hare40 ,the real ,english hare is a much larger animal than that which is known in this country by this name4 ,to speak correctly1 all our 8old field hares0 are wild rabbits4 ,,roast ,,rabbit4 ,clean1 wash1 and soak in water slightly salted for an hour and a half1 changing it once during this time4 ,it is best to make your butcher or hired man skin it before you undertake to handle it4 ,afterward1 the task is easy enough4 ,parboil the heart and liver1 chop fine1 and mix with a slice of fat pork1 also minced4 ,make a force-meat of bread-crumbs1 well seasoned1 and working in the minced meat4 ,stuff the body with this1 and sew it up4 ,rub with butter and roast1 basting with butter and water until the gravy flows freely1 then with the dripping4 ,it should be done in an hour4 ,dredge with flour a few minutes before taking it up1 then froth with butter4 ,lay in a hot dish1 add to the gravy a little lemon-juice1 a young onion minced1 a tablespoonful of butter1 and thicken with browned flour4 ,give it a boil up1 and serve in a tureen or boat4 ,garnish the rabbit with sliced lemon1 and put a dot of currant jelly in the centre of each slice4 ,cut off the head before sending to table4 ,,rabbits ,,stewed ,,with ,,onions4 ,clean a pair of nice rabbits2 soak in cold salt and water for an hour1 to draw out the blood2 put on in a large saucepan with cold water enough to cover them1 salt slightly1 and stew until tender4 ,slice into another pot half a dozen young onions1 and boil in a very little water until thoroughly done4 ,drain off the water1 and stir the onions into a gill of drawn butter1 pepper to taste1 and when it simmers1 add the juice of a lemon4 ,cut off the heads of the hares1 lay in a hot dish and pour over them the onion-sauce4 ,let the dish stand in a warm place1 closely covered1 five minutes before sending to table4 ,,fricasseed ,,rabbit4 7,white47 ,clean two young rabbits1 cut into joints1 and soak in salt and water an hour4 ,put into a saucepan with a pint of cold water1 a bunch of sweet herbs1 an onion finely minced1 a pinch of mace1 one of nutmeg1 pepper1 and half a pound of fat salt pork1 cut into slips4 ,cover1 and stew until tender4 ,take out the rabbits and set in a dish where they will keep warm4 ,add to the gravy a cup of cream 7or milk71 two well-beaten eggs stirred in a little at a time1 and a tablespoonful of butter4 ,boil up once--when you have thickened with flour wet in cold milk--and take the saucepan from the fire4 ,squeeze in the juice of a lemon1 stirring all the while1 and pour over the rabbits4 ,do not cook the head or neck4 ,,fricasseed ,,rabbit4 7,brown47 ,cut off the head--joint1 and lay in soak for an hour4 ,season the pieces with pepper and salt1 dredge with flour1 and fry in butter or nice dripping until brown4 ,take from the fat1 lay in a saucepan1 and cover with broth made of bits of veal or lamb4 ,add a minced onion1 a great spoonful of walnut catsup1 a bunch of sweet herbs1 a pinch of cloves and one of allspice1 half a teaspoonful of cayenne4 ,cover closely1 and simmer for half an hour4 ,lay the pieces of hare in order upon a hot dish and cover to keep warm4 ,strain the gravy1 return to the saucepan1 thicken with browned flour1 put in a tablespoonful of butter1 squeeze in the juice of a lemon1 pour over the rabbits1 and send to table4 ,,larded ,,rabbit4 ,cut off the head and divide the body into joints4 ,lard with slips of fat pork2 put into a clean hot frying-pan and fry until half done4 ,have ready some strained gravy made of veal or beef--the first is better2 put the pieces of rabbit into a saucepan1 with a bunch of sweet herbs1 a minced onion1 and some pepper4 ,stew1 closely covered1 half an hour1 or until tender2 take out the rabbits and lay in a hot covered dish4 ,strain the gravy1 add a tablespoonful of butter1 the juice of a lemon1 and thicken with flour4 ,boil up and pour over the meat4 ,,fried ,,rabbit4 ,they must be very tender for this purpose4 ,cut into joints2 soak for an hour in salt and water2 dip in beaten egg1 then in powdered cracker1 and fry brown in nice sweet lard or dripping4 ,serve with onion sauce4 ,garnish with sliced lemon4 ,,barbecued ,,rabbit4 ,clean and wash the rabbit1 which must be plump and young1 and having opened it all the way on the under-side1 lay it flat1 with a small plate or saucer to keep it down1 in salted water for half an hour4 ,wipe dry and broil whole1 with the exception of the head1 when you have gashed across the back-bone in eight or ten places that the heat may penetrate this1 the thickest part4 ,your fire should be hot and clear1 the rabbit turned often4 ,when browned and tender1 lay upon a very hot dish1 pepper and salt and butter profusely1 turning the rabbit over and over to soak up the melted butter4 ,cover and set in the oven for five minutes1 and heat in a tin cup two tablespoonfuls of vinegar seasoned with one of made mustard4 ,anoint the hot rabbit well with this1 cover and send to table garnished with crisped parsley4 ,the odor of this barbecue is most appetizing1 and the taste not a whit inferior4 ,,rabbit ,,pie4 ,cut a pair of rabbits into eight pieces each1 soak in salted water half an hour1 and stew until half done in enough water to cover them4 ,cut a quarter of a pound of fat pork into slips1 and boil four eggs hard4 ,lay some bits of pork in the bottom of a deep dish and upon these a layer of the rabbit4 ,upon this spread slices of boiled egg1 peppered and buttered4 ,sprinkle1 moreover1 with a little powdered mace1 and squeeze a few drops of lemon-juice upon each piece of meat4 ,proceed in this order until the dish is full1 the top layer being pork4 ,pour in the water in which the rabbit was boiled1 when you have salted it and added some lumps of butter rolled in flour4 ,cover with puff-paste1 cut a slit in the middle1 and bake one hour1 laying paper over the top should it brown too fast4 ,,squirrels4 ,the large gray squirrel is seldom eaten at the ,north1 but is in great request in ,virginia and other ,southern ,states4 ,it is generally barbecued1 precisely as are rabbits2 broiled1 fricasseed1 or--most popular of all--made into a ,brunswick stew4 ,this is named from ,brunswick ,county1 ,virginia1 and is a famous dish--or was--at the political and social pic-nics known as barbecues4 ,i am happy to be able to give a receipt for this stew that is genuine and explicit1 and for which ,i am indebted to a ,virginia housekeeper4 ,,brunswick ,,stew4 #b squirrels--#c1 if small4 #a quart of tomatoes--peeled and sliced4 #a pint butter-beans1 or ,lima4 #f potatoes--parboiled and sliced4 #f ears of green corn cut from the cob4 lb4 butter4 lb4 fat salt pork4 #a teaspoonful ground black pepper4 ,half a teaspoonful cayenne4 #a gallon water4 #a tablespoonful salt4 #b teaspoonfuls white sugar4 #a onion1 minced small4 ,put on the water with the salt in it1 and boil five minutes4 ,put in the onion1 beans1 corn1 pork or bacon cut into shreds1 potatoes1 pepper1 and the squirrels1 which must first be cut into joints and laid in cold salt and water to draw out the blood4 ,cover closely and stew two and a half hours very slowly1 stirring frequently from the bottom4 ,then add the tomatoes and sugar1 and stew an hour longer4 ,ten minutes before you take it from the fire add the butter1 cut into bits the size of a walnut1 rolled in flour4 ,give a final boil1 taste to see that it is seasoned to your liking1 and turn into a soup-tureen4 ,it is eaten from soup-plates4 ,chickens may be substituted for squirrels4 ,,rago,t ,,of ,,squirrels4 ,skin1 clean1 and quarter a pair of fine young squirrels1 and soak in salt and water to draw out the blood4 ,slice an onion and fry brown in a tablespoonful of butter4 ,stir into the frying-pan five tablespoonfuls of boiling water1 and thicken with two teaspoonfuls of browned flour4 ,put the squirrels into a saucepan1 with a quarter of a pound of bacon cut into slips2 season with pepper and salt to taste1 add the onion and gravy1 and half a cupful of tepid water4 ,cover and stew for forty minutes1 or until tender2 pour in a glass of wine and the juice of half a lemon1 shake around well1 and turn into a deep covered dish4 ,,broiled ,,squirrels4 ,clean and soak to draw out the blood4 ,wipe dry and broil over a hot1 clear fire1 turning often4 ,when done1 lay in a hot dish and anoint with melted butter1 seasoned with pepper and salt4 ,use at least a tablespoonful for each squirrel1 and let it lie between two hot dishes five minutes before sending to table4 ,,pheasants1 ,,partridges1 ,,quails1 ,,grouse1 ,,etc4 ,the real pheasant is never sold in ,american markets4 ,the bird known as such at the ,south is called a partridge at the ,north1 and is1 properly speaking1 the ruffled grouse4 ,the ,northern quail is the ,english and ,southern partridge4 ,the wild fowls brought by the hundred dozen from the ,far ,west to ,eastern cities1 and generally styled prairie-fowls1 are a species of grouse4 ,the mode of cooking all these is substantially the same4 ,,roast4 ,clean1 truss1 and stuff as you do chickens2 roast at a hot fire1 and baste with butter and water until brown2 sprinkle with salt1 dredge lightly at the last with flour to froth the birds1 and serve hot4 ,thicken the gravy with browned flour1 boil up1 and serve in a boat4 ,wash the inside of all game--prairie-fowls in particular--with soda and water1 rinsing out carefully afterward with fair water4 ,,broiled4 ,clean1 wash1 and split down the back4 ,lay in cold water half an hour4 ,wipe carefully1 season with salt and pepper1 and broil on a gridiron over a bright fire4 ,when done1 lay in a hot dish1 butter on both sides well1 and serve at once4 ,broiled quails are delicious and nourishing fare for invalids4 ,,grouse ,,roasted ,,with ,,bacon4 ,clean1 truss1 and stuff as usual4 ,cover the entire bird with thin slices of corned ham or pork1 binding all with buttered pack-thread4 ,roast three-quarters of an hour1 basting with butter and water three times1 then with the dripping4 ,when quite done1 dish with the ham laid about the body of the bird4 ,skim the gravy1 thicken with browned flour1 season with pepper and the juice of a lemon4 ,boil up once4 ,,quails ,,roasted ,,with ,,ham4 ,proceed as with the grouse1 but cover the ham or pork with a sheet of white paper1 having secured the slices of meat with pack thread4 ,stitch the papers on1 and keep them well basted with butter and water1 that they may not burn4 ,roast three quarters of an hour1 if the fire is good4 ,remove the papers and meat before sending to table1 and brown quickly4 ,this is the nicest way of cooking quails4 ,,salmi ,,of ,,game4 ,cut cold roast partridges1 grouse1 or quails into joints1 and lay aside while you prepare the gravy4 ,this is made of the bones1 dressing1 skin1 and general odds and ends1 after you have selected the neatest pieces of the birds4 ,put these--the scraps--into a saucepan1 with one small onion1 minced1 and a bunch of sweet herbs2 pour in a pint of water1 and whatever gravy you may have1 and stew1 closely covered1 for nearly an hour4 ,a few bits of pork should be added if you have no gravy4 ,skim and strain1 return to the fire1 and add a little brown ,sherry and lemon-juice1 with a pinch of nutmeg2 thicken with brown flour1 if the stuffing has not thickened it sufficiently1 boil up1 and pour over the reserved meat1 which should be put into another saucepan4 ,warm until all is smoking-hot1 but do not let it boil4 ,arrange the pieces of bird in a symmetrical heap upon a dish1 and pour the gravy over them4 ,,game ,,pie--7,very fine74 ,this may be made of any of the birds named in the foregoing receipts4 ,grouse and quails together make a delightful ,christmas pie4 ,clean and wash the birds2 cut the quails in half1 the grouse into four pieces4 ,trim off bits of the inferior portions1 necks1 lower ribs1 etc41 and put them with the giblets into a saucepan1 with a pint and a half of water1 if your pie requires six birds4 ,while this is stewing make a good puff-paste and line a large pudding-dish1 reserving enough for a lid half an inch thick4 ,when the livers are tender1 take them out1 leaving the gravy to stew in the covered saucepan4 ,lard the breasts of the birds with tiny strips of salt pork1 and mince a couple of slices of the same with the livers1 a bunch of parsley1 sweet marjoram1 and thyme1 also chopped fine1 the juice of a lemon1 pepper1 and a very small shallot4 ,make a force-meat of this1 with bread-crumbs moistened with warm milk4 ,put some thin strips of cold corned 7not smoked7 ham in the bottom of the pie1 next to the crust2 lay upon these pieces of the bird1 peppered and buttered1 then a layer of the force-meat1 and so on1 until you are ready for the gravy4 ,strain this1 return to the fire1 and season with pepper and a glass of wine4 ,heat to a boil1 pour into the pie1 and cover with the upper crust1 cutting a slit in the middle4 ,ornament with pastry leaves1 arranged in a wreath about the edge1 and in the middle a pastry bird1 with curled strips of pastry about it4 ,this last should be baked separately and laid on when the pie is done1 to cover the hole in the middle4 ,bake three hours if your pie be large1 covering with paper if it threaten to brown too fast4 ,,quail ,,pie4 ,clean1 truss1 and stuff the birds4 ,loosen the joints with a penknife1 but do not separate them4 ,parboil them for ten minutes1 while you prepare a puff-paste4 ,line a deep dish with this2 put in the bottom some shreds of salt pork or ham2 next1 a layer of hard-boiled eggs1 buttered and peppered2 then the birds1 sprinkled with pepper and minced parsley4 ,squeeze some lemon-juice upon them1 and lay upon the breasts pieces of butter rolled in flour4 ,cover with slices of egg1 then with shred ham2 pour in some of the gravy in which the quails were parboiled1 and put on the lid1 leaving a hole in the middle4 ,bake over an hour4 ,,wild ,,pigeons4 7,stewed47 ,clean and wash very carefully1 then lay in salt and water for an hour4 ,rinse the inside with soda and water1 shaking it well about in the cavity2 wash out with fair water and stuff with a force-meat made of bread-crumbs and chopped salt pork1 seasoned with pepper4 ,sew up the birds1 and put on to stew in enough cold water to cover them1 and allow to each a fair slice of fat bacon cut into narrow strips4 ,season with pepper and a pinch of nutmeg4 ,boil slowly in a covered saucepan until tender2 take from the gravy and lay in a covered dish to keep warm4 ,strain the gravy1 add the juice of a lemon and a tablespoonful of currant jelly1 thickening with browned flour4 ,boil up and pour over the pigeons4 ,,wild-,,pigeon ,,pie4 ,this is made precisely as is quail pie1 except that the pigeons are cut into four pieces each1 and not stuffed4 ,parboil and lay in the dish in alternate layers with the bacon and boiled eggs4 ,make the gravy richer than for the quails1 by the addition of a good lump of butter1 rolled in flour1 stirred in and boiled up to thicken before you put it on the fire4 ,wild pigeons are usually tougher and leaner than the tame4 ,,wild ,,ducks4 ,nearly all wild ducks are liable to have a fishy flavor1 and when handled by inexperienced cooks1 are sometimes uneatable from this cause4 ,before roasting them1 guard against this by parboiling them with a small carrot1 peeled1 put within each4 ,this will absorb the unpleasant taste4 ,an onion will have the same effect2 but1 unless you mean to use onion in the stuffing1 the carrot is preferable4 ,in my own kitchen ,i usually put in the onion1 considering a suspicion of garlic a desideratum in roast duck1 whether wild or tame4 ,,roast ,,duck4 7,wild47 ,parboil as above directed2 throw away the carrot or onion1 lay in fresh water half an hour2 stuff with bread-crumbs seasoned with pepper1 salt1 sage1 and onion1 and roast until brown and tender1 basting for half the time with butter and water1 then with the drippings4 ,add to the gravy1 when you have taken up the ducks1 a tablespoonful of currant jelly1 and a pinch of cayenne4 ,thicken with browned flour and serve in a tureen4 ,,wild ,,ducks4 7,stewed47 ,parboil ten minutes1 when you have drawn them1 and put in a raw carrot or onion4 ,lay in very cold water half an hour4 ,cut into joints1 pepper1 salt1 and flour them4 ,have ready some butter in a frying-pan1 and fry them a light brown4 ,put them in a saucepan and cover with gravy made of the giblets1 necks1 and some bits of lean veal4 ,add a minced shallot1 a bunch of sweet herbs1 salt1 and pepper4 ,cover closely and stew half an hour1 or until tender4 ,take out the duck1 strain the gravy when you have skimmed it2 put in a half-cup of cream or rich milk in which an egg has been beaten1 thicken with browned flour1 add a tablespoonful of wine and the juice of half a lemon1 beaten in gradually not to curdle the cream2 boil up and pour over the ducks4 ,this is about the best way of cooking wild ducks4 ,,wild ,,turkey4 ,this stately stalker of ,southern forests and ,western prairies is eagerly sought after by the lovers of good eating in those regions4 ,the dark meat and game flavor proclaim his birthright of lordly freedom as truly after he is slain and cooked1 as did his lithe grace of figure1 lofty carriage1 and bright eye while he trod his native wilds4 ,i have heard sportsmen declare that when they have inveigled him up to a blind by imitating the call of his harem or younglings1 they have stood in covert1 gun at shoulder and finger on the trigger1 spell-bound by pitying admiration of his beauty4 ,but ,i have never seen that sensibility curbed appetite while they told the story at the table adorned by the royal bird2 have noted1 indeed1 that their mouths watered rather than their eyes1 as he crumbled1 like a dissolving view1 under the blade of the carver4 ,draw and wash the inside very carefully1 as with all game4 ,domestic fowls are1 or should be1 kept up without eating for at least twelve hours before they are killed2 but we must shoot wild when we can get the chance1 and of course it often happens that their crops are distended by a recent hearty meal of rank or green food4 ,wipe the cavity with a dry soft cloth before you stuff4 ,have a rich force-meat1 bread-crumbs1 some bits of fat pork1 chopped fine1 pepper1 and salt4 ,beat in an egg and a couple of tablespoonfuls of melted butter4 ,baste with butter and water for the first hour1 then three or four times with the gravy2 lastly1 five or six times with melted butter4 ,a generous and able housekeeper told me once that she always allowed a pound of butter for basting a large wild turkey4 ,this was an extravagant quantity1 but the meat is drier than that of the domestic fowl1 and not nearly so fat4 ,dredge with flour at the last1 froth with butter1 and when he is of a tempting brown1 serve4 ,skim the gravy1 add a little hot water1 pepper1 thicken with the giblets chopped fine and browned flour1 boil up1 and pour into a tureen4 ,at the ,south the giblets are not put in the gravy1 but laid whole1 one under each wing1 when the turkey is dished4 ,garnish with small fried sausages1 not larger than a dollar1 crisped parsley between them4 ,send around currant jelly and cranberry sauce with it4 ,,small ,,birds4 ,,roast ,,snipe ,,or ,,plovers4 ,clean and truss1 but do not stuff4 ,lay in rows in the dripping-pan1 or tie upon a spit1 sprinkle with salt1 and baste well with butter1 then with butter and water4 ,when they begin to brown1 which will be in about ten minutes1 cut as many rounds of bread 7without crust7 as there are birds4 ,toast quickly1 butter1 and lay in the dripping-pan1 a bird upon each4 ,when the birds are done1 serve upon the toast1 with the gravy poured over it4 ,the toast should lie under them while cooking at least five minutes1 during which time the birds should be basted with melted butter seasoned with pepper4 ,the largest snipe will not require above twenty minutes to roast4 ,,woodcock4 ,this is the most delicious of small birds1 and may be either roasted or broiled4 ,roast4 ,the ,english do not draw woodcock1 regarding the trail as a bonne bouche1 and ,i have known ,american housekeepers who copied them in this respect4 ,in this case roast precisely as you would snipe or plover1 only putting the toast under the birds so soon as they begin to cook1 to catch the trail4 ,to my taste1 a better1 and certainly to common sense people a less objectionable plan1 is to fill the birds with a rich force-meat of bread-crumbs1 peppered and salted1 shortened with melted butter4 ,sew them up and roast1 basting with butter and water1 from twenty minutes to half an hour4 ,when half done1 put circular slices of buttered toast beneath1 and serve upon these when you take them up4 ,broiled4 ,split down the back1 and broil over a clear fire4 ,butter1 pepper1 and salt when done1 and let them lie between two hot dishes for five minutes before sending to table4 ,small snipe are nice broiled in this way2 also robins and doves4 ,,salmi ,,of ,,woodcock ,,or ,,snipe4 ,clean and half-roast the birds2 cut in quarters1 and put in a saucepan with gravy made of the giblets1 necks1 and some bits of fat pork1 stewed in a little water4 ,add a minced button onion1 salt1 and a pinch of cayenne1 and stew fifteen minutes or until tender1 closely covered4 ,take out the birds1 and pile neatly upon buttered toast in a chafing-dish4 ,strain the gravy and return to the fire1 adding some small pieces of butter rolled in flour1 the juice of a lemon and a little wine4 ,boil up1 and pour over the salmi4 ,,ortolans1 ,,reed-,,birds1 ,,rail1 ,,and ,,sora may be roasted or broiled4 ,a good way is to roll an oyster in melted butter1 then in bread-crumbs seasoned with pepper and salt1 and put into each bird before roasting4 ,baste with butter and water three times1 put the rounds of toast underneath1 and baste freely with melted butter4 ,they will require about twenty minutes to cook1 and will be found delicious4 ,,to ,,keep ,,game ,,from ,,tainting4 ,draw so soon as they come into your possession2 rinse with soda and water1 then with pure cold water2 wipe dry1 and rub them lightly with a mixture of fine salt and black pepper4 ,if you must keep them some time1 put in the cavity of each fowl a piece of charcoal2 hang them in a cool1 dark place1 with a cloth thrown over them4 ,small birds1 unless there are too many of them1 may be kept in a refrigerator after you have drawn1 washed1 and wiped them4 ,the charcoal is an admirable preventive of decomposition4 ,,sauces ,,for ,,meat ,,and ,,fish4 ,these are no longer the appendages of the rich man's bill of fare only4 ,a general knowledge of made sauces1 as well as the more expensive ones imported from abroad and sold here at high prices1 is a part of every intelligent housekeeper's culinary education4 ,few are so ignorant as to serve a fish sauce with game1 or vice vers4 ,from the immense number of receipts which ,i have collected and examined1 ,i have selected comparatively few but such as ,i consider 8representative0 articles4 ,the ingenious housewife is at liberty1 as ,i said before1 elsewhere1 to modify and improve upon them4 ,first1 par excellence1 as the most important1 and because it is the groundwork of many others1 ,i place ,,melted ,,or ,,drawn ,,butter4 ,,no4 #a4 #b teaspoonfuls flour4 #a ounce butter4 #a teacupful hot water or milk4 ,a little salt4 ,put the flour and salt in a bowl1 and add a little at a time of the water or milk1 working it very smooth as you go on4 ,put into a tin cup or saucepan1 and set in a vessel of boiling water4 ,as it warms1 stir1 and when it has boiled a minute or more1 add the butter by degrees1 stirring all the time until it is entirely melted and incorporated with the flour and water4 ,boil one minute4 ,mix with milk when you wish to use for puddings1 with water for meats and fish4 ,,no4 #b4 #a teaspoonful of flour4 #b ounces butter4 #a teacupful 7small7 hot water4 ,wet the flour to a thin smooth paste with cold water1 and stir into the hot1 which should be in the inner vessel4 ,when it boils1 add the butter by degrees1 and stir until well mixed4 ,boil one minute4 ,,no4 #c4 #c ounces butter4 ,half-pint water 7hot74 ,a beaten egg4 #a heaping teaspoonful flour4 ,wet the flour to a smooth paste with a little cold milk1 and add to the hot water in the inner vessel1 stirring until thick4 ,have ready the beaten egg in a cup4 ,take a teaspoonful of the mixture from the fire1 and beat with this until light2 then another1 and still another4 ,set aside the cup when this is done1 and stir the butter into the contents of the inner saucepan gradually1 until thoroughly mixed1 then add the beaten egg in the same way4 ,there is no danger of clotting the egg1 if it be treated as ,i have described4 ,,egg ,,sauce4 #c hard-boiled eggs4 ,a good teacupful drawn butter4 ,a little salt4 ,chop the yolks only of the eggs very fine1 and beat into the hot drawn butter1 salting to taste4 ,this is used for boiled fowls and boiled fish4 ,for the former1 you can add some minced parsley2 for the latter1 chopped pickles1 capers1 or nasturtium seed4 ,for boiled beef1 a small shallot minced fine4 ,or1 ,omit the boiled eggs1 and beat up two raw ones very light1 and put into the drawn butter instead1 as directed in ,no4 #c4 ,for boiled beef or chicken1 you may make the drawn butter of hot liquor taken from the pot in which the meat is cooking1 having first carefully skimmed it4 ,,sauce ,,for ,,boiled ,,or ,,baked ,,fish4 #d ounces butter4 #a tablespoonful flour4 #b anchovies4 #a teaspoonful chopped capers1 or nasturtium seed1 or green pickle4 #a shallot4 ,pepper and salt to taste4 #a tablespoonful vinegar4 #a teacupful hot water4 ,put the water into the inner saucepan1 chop the anchovies and shallot1 and put in with the pepper and salt4 ,boil two minutes1 and strain back into the saucepan when you have rinsed with hot water4 ,now add the flour wet smooth with cold water1 and stir until it thickens2 put in the butter by degrees1 and when it is thoroughly melted and mixed1 the vinegar2 lastly1 the capers and a little nutmeg4 ,,white ,,sauce ,,for ,,fish4 ,make drawn butter by receipt ,no4 #b1 but with double the quantity of flour1 and use1 instead of water1 the liquor in which the fish was boiled4 ,add four tablespoonfuls of milk1 in which a shallot and a head of celery or a pinch of celery-seed has been boiled1 then strained out4 ,boil one minute1 and stir in a teaspoonful of chopped parsley4 ,,oyster ,,sauce4 #a pint oysters4 ,half a lemon4 #b tablespoonfuls butter4 #a tablespoonful flour4 #a teacupful milk or cream4 ,cayenne and nutmeg to taste4 ,stew the oysters in their own liquor five minutes1 and add the milk4 ,when this boils1 strain the liquor and return to the saucepan4 ,thicken with the flour when you have wet it with cold water2 stir it well in2 put in the butter1 next the cayenne 7if you like it71 boil one minute2 squeeze in the lemon-juice1 shake it around well1 and pour out4 ,or1 ,drain the oysters dry without cooking at all2 make the sauce with the liquor and other ingredients just named4 ,chop the raw oysters1 and stir in when you do the butter2 boil five minutes1 and pour into the tureen4 ,some put in the oysters whole1 considering that the sauce is handsomer than when they are chopped4 ,oyster sauce is used for boiled halibut1 cod1 and other fish1 for boiled turkey1 chickens1 and white meats generally4 ,,crab ,,sauce4 #a crab1 boiled and cold4 #d tablespoonfuls of milk4 #a teacupful drawn butter4 ,cayenne1 mace1 and salt to taste4 ,make the drawn butter as usual1 and stir in the milk4 ,pick the meat from the crab1 chop very fine1 season with cayenne1 mace1 and salt to taste2 stir into the drawn butter4 ,simmer three minutes1 but do not boil4 ,lobster sauce is very nice made as above1 with the addition of a teaspoonful of made mustard and the juice of half a lemon4 ,this is a good fish sauce4 ,,anchovy ,,sauce4 #f anchovies4 ,a teacupful drawn butter4 ,a wineglass pale ,sherry4 ,soak the anchovies in cold water two hours2 pull them to pieces1 and simmer in just enough water to cover them for half an hour4 ,strain the liquor into the drawn butter 7,no4 #c71 boil a minute1 add the wine2 heat gradually to a boil1 and stew five minutes longer4 ,you may substitute two teaspoonfuls of anchovy paste for the little fish themselves4 ,serve with boiled fish4 ,,sauce ,,for ,,lobsters4 #e tablespoonfuls fresh butter4 ,teacupful vinegar4 ,salt and pepper to taste1 with a heaping teaspoonful white sugar4 #a teaspoonful made mustard4 ,minced parsley4 ,beat the butter to a cream1 adding gradually the vinegar1 salt1 and pepper4 ,boil a bunch of parsley five minutes1 chop small2 beat into the butter2 lastly the sugar and mustard4 ,the butter must be light as whipped egg4 ,,bread ,,sauce4 #a pint milk4 #a cup bread-crumbs 7very fine74 #a onion1 sliced4 ,a pinch of mace4 ,pepper and salt to taste4 #c tablespoonfuls butter4 ,simmer the sliced onion in the milk until tender2 strain the milk and pour over the bread-crumbs1 which should be put into a saucepan4 ,cover and soak half an hour2 beat smooth with an egg-whip1 add the seasoning and butter2 stir in well1 boil up once1 and serve in a tureen4 ,if it is too thick1 add boiling water and more butter4 ,this sauce is for roast poultry4 ,some people add some of the gravy from the dripping-pan1 first straining it and beating it well in with the sauce4 ,,white ,,celery ,,sauce4 #b large heads of celery4 #a teacupful of broth in which the fowl is boiled4 #a teacupful cream or milk4 ,salt and nutmeg4 ,heaping tablespoonful flour1 and same of butter4 ,boil the celery tender in salted water2 drain1 and cut into bits half an inch long4 ,thicken the gravy from the fowl--a teacupful--with the flour2 add the butter1 salt1 and nutmeg1 then the milk4 ,stir and beat until it is smooth2 put in the celery2 heat almost to boiling1 stirring all the while2 serve in a tureen1 or1 if you prefer1 pour it over the boiled meat or fowls4 ,,onion ,,sauce4 #d white onions4 #a teacupful hot milk4 #c tablespoonfuls butter4 ,salt and pepper to taste4 ,peel the onions1 boil tender1 press the water from them1 and mince fine4 ,have ready the hot milk in a saucepan2 stir in the onions1 then the butter1 salt1 and pepper4 ,boil up once4 ,if you want to have it particularly good1 make nice melted or drawn butter 7,no4 #c72 beat the mashed onion into it2 add a teacupful of cream or new milk1 season1 boil up1 and serve4 ,,ma,,tre ,d',h,,tel ,,sauce4 #a teacupful drawn butter4 #a teaspoonful minced parsley4 #a lemon4 ,cayenne and salt to taste4 ,draw the butter 7,no4 #b72 boil the parsley three minutes2 take it out and lay in cold water five minutes1 to cool2 chop and stir into the butter2 squeeze in the lemon-juice1 the pepper and salt2 beat hard with an egg-whip1 return to the fire1 and boil up once4 ,this is a 8stock0 sauce1 being suitable for so many dishes1 roast or boiled4 ,,mint ,,sauce ,,for ,,roast ,,lamb4 #b tablespoonfuls green mint1 chopped fine4 #a tablespoonful powdered sugar4 ,half a teacupful cider vinegar4 ,chop the mint1 put the sugar and vinegar in a sauce boat1 and stir in the mint4 ,let it stand in a cool place fifteen minutes before sending to table4 ,,mushroom ,,sauce4 #a teacupful young mushrooms4 #d tablespoonfuls butter4 #a teacupful cream or milk4 #a teaspoonful flour4 ,nutmeg1 mace1 and salt to taste4 ,stew the mushrooms in barely enough water to cover them until tender4 ,drain1 but do not press them1 and add the cream1 butter1 and seasoning4 ,stew over a bright fire1 stirring all the while until it begins to thicken4 ,add the flour wet in cold milk1 boil up and serve in a boat1 or pour over boiled chickens1 rabbits1 etc4 ,,cauliflower ,,sauce4 #a small cauliflower4 #c tablespoonfuls butter1 cut in bits1 and rolled in flour4 #a onion4 #a small head of celery4 ,mace1 pepper1 and salt4 #a teacupful water4 #a teacupful milk or cream4 ,boil the cauliflower in two waters1 changing when about half done1 and throwing away the first1 reserve a teacupful of the last4 ,take out the cauliflower1 drain and mince4 ,cook in another saucepan the onion and celery1 mincing them when tender4 ,heat the reserved cupful of water again in a saucepan1 add the milk2 when warm put in the cauliflower and onion1 the butter and seasoning--coating the butter thickly with flour2 boil until it thickens4 ,this is a delicious sauce for boiled corned beef and mutton4 ,,asparagus ,,sauce4 ,a dozen heads of asparagus4 #b teacupfuls drawn butter4 #b eggs4 ,the juice of half a lemon4 ,salt and white pepper4 ,boil the tender heads in a very little salted water4 ,drain and chop them4 ,have ready a pint of drawn butter1 with two raw eggs beaten into it2 add the asparagus1 and season1 squeezing in the lemon-juice last4 ,the butter must be hot1 but do not cook after putting in the asparagus heads4 ,this accompanies boiled fowls1 stewed fillet of veal1 or boiled mutton4 ,,apple ,,sauce4 ,pare1 core1 and slice some ripe tart apples1 stew in water enough to cover them until they break to pieces4 ,beat up to a smooth pulp1 stir in a good lump of butter1 and sugar to taste4 ,apple sauce is the invariable accompaniment of roast pork--or fresh pork cooked in any way4 ,if you wish1 you can add a little nutmeg4 ,,peach ,,sauce4 ,soak a quart of dried peaches in water four hours4 ,wash them1 rubbing them against one another by stirring around with a wooden spoon4 ,drain1 and put into a saucepan with just enough water to cover them4 ,stew until they break to pieces4 ,rub to a soft smooth pulp1 sweeten to taste with white sugar4 ,send to table cold1 with roast game or other meats4 ,,cranberry ,,sauce4 ,wash and pick a quart of ripe cranberries1 and put into a saucepan with a teacupful of water4 ,stew slowly1 stirring often until they are thick as marmalade4 ,they require at least an hour and a half to cook4 ,when you take them from the fire1 sweeten abundantly with white sugar4 ,if sweetened while cooking1 the color will be bad4 ,put them into a mould and set aside to get cold4 ,or1 ,and this is a nicer plan--strain the pulp through a cullender or sieve1 or coarse mosquito-net1 into a mould wet with cold water4 ,when firm1 turn into a glass dish or salver4 ,be sure that it is sweet enough4 ,eat with roast turkey1 game1 and roast ducks4 ,,to ,,brown ,,flour4 ,spread upon a tin plate1 set upon the stove1 or in a very hot oven1 and stir continually after it begins to color1 until it is brown all through4 ,keep it always on hand4 ,make it at odd minutes1 and put away in a glass jar1 covered closely4 ,shake up every few days to keep it light and prevent lumping4 ,,to ,,brown ,,butter4 ,put a lump of butter into a hot frying-pan1 and toss it around over a clear fire until it browns4 ,dredge browned flour over it1 and stir to a smooth batter until it begins to boil4 ,use it for coloring gravies1 such as brown fricassees1 etc42 or make into sauce for baked fish and fish-steaks1 by beating in celery or onion vinegar1 a very little brown sugar and some cayenne4 ,,catsups ,,and ,,flavored ,,vinegars4 ,,made ,,mustard4 #d tablespoonfuls best ,english mustard4 #b teaspoonfuls salt4 #b teaspoonfuls white sugar4 #a teaspoonful white pepper4 #b teaspoonfuls salad oil4 ,vinegar to mix to a smooth paste--celery or ,tarragon vinegar if you have it4 #a small garlic1 minced very small4 ,put the mustard in a bowl and wet with the oil1 rubbing it in with a silver or wooden spoon until it is absorbed4 ,wet with vinegar to a stiff paste2 add salt1 pepper1 sugar1 and garlic1 and work all together thoroughly1 wetting little by little with the vinegar until you can beat it as you do cake-batter4 ,beat five minutes very hard2 put into wide-mouthed bottles--empty ,french mustard bottles1 if you have them--pour a little oil on top1 cork tightly1 and set away in a cool place4 ,it will be mellow enough for use in a couple of days4 ,having used this mustard for years in my own family1 ,i can safely advise my friends to undertake the trifling labor of preparing it in consideration of the satisfaction to be derived from the condiment4 ,i mix in a ,wedgewood mortar1 with pestle of the same2 but a bowl is nearly as good4 ,it will keep for weeks4 ,,horse-,,radish4 ,scrape or grind1 cover with vinegar1 and keep in wide-mouthed bottles4 ,to eat with roast beef and cold meats4 ,,walnut ,,catsup4 ,choose young walnuts tender enough to be pierced with a pin or needle4 ,prick them in several places1 and lay in a jar with a handful of salt to every twenty-five1 and water enough to cover them4 ,break them with a billet of wood or wooden beetle1 and let them lie in the pickle a fortnight1 stirring twice a day4 ,drain off the liquor into a saucepan1 and cover the shells with boiling vinegar to extract what juice remains in them4 ,crush to a pulp and strain through a cullender into the saucepan4 ,allow for every quart an ounce of black pepper and one of ginger1 half an ounce of cloves and half an ounce of nutmeg1 beaten fine4 ,put in a pinch of cayenne1 a shallot minced fine for every two quarts1 and a thimbleful of celery-seed tied in a bag for the same quantity4 ,boil all together for an hour1 if there be a gallon of the mixture4 ,bottle when cold1 putting an equal quantity of the spice in each flask4 ,butternuts make delightful catsup4 ,,mushroom ,,catsup4 #b quarts of mushrooms4 lb4 of salt4 ,lay in an earthenware pan1 in alternate layers of mushrooms and salt2 let them lie six hours1 then break into bits4 ,set in a cool place1 three days1 stirring thoroughly every morning4 ,measure the juice when you have strained it1 and to every quart allow half an ounce of allspice1 the same quantity of ginger1 half a teaspoonful of powdered mace1 a teaspoonful of cayenne4 ,put into a stone jar1 cover closely1 set in a saucepan of boiling water over the fire1 and boil five hours hard4 ,take it off1 empty into a porcelain kettle1 and boil slowly half an hour longer4 ,let it stand all night in a cool place1 until settled and clear4 ,pour off carefully from the sediment1 and bottle1 filling the flasks to the mouth4 ,dip the corks in melted rosin1 and tie up with bladders4 ,the bottles should be very small1 as it soon spoils when exposed to the air4 ,,imitation ,,worcestershire ,,sauce4 #c teaspoonfuls cayenne pepper4 #b tablespoonfuls walnut or tomato catsup 7strained through muslin74 #c shallots minced fine4 #c anchovies chopped into bits4 #a quart of vinegar4 ,half-teaspoonful powdered cloves4 ,mix and rub through a sieve4 ,put in a stone jar1 set in a pot of boiling water1 and heat until the liquid is so hot you can not bear your finger in it4 ,strain1 and let it stand in the jar1 closely covered1 two days1 then bottle for use4 ,,oyster ,,catsup4 #a quart oysters4 #a tablespoonful salt4 #a teaspoonful cayenne pepper1 and same of mace4 #a teacupful cider vinegar4 #a teacupful sherry4 ,chop the oysters and boil in their own liquor with a teacupful of vinegar1 skimming the scum as it rises4 ,boil three minutes1 strain through a hair-cloth2 return the liquor to the fire1 add the wine1 pepper1 salt1 and mace4 ,boil fifteen minutes1 and when cold bottle for use1 sealing the corks4 ,,tomato ,,catsup4 #a peck ripe tomatoes4 #a ounce salt4 #a ounce mace4 #a tablespoonful black pepper4 #a teaspoonful cayenne4 #a tablespoonful cloves 7powdered74 #g tablespoonful ground mustard4 #a tablespoonful celery seed 7tied in a thin muslin bag74 ,cut a slit in the tomatoes1 put into a bell-metal or porcelain kettle1 and boil until the juice is all extracted and the pulp dissolved4 ,strain and press through a cullender1 then through a hair sieve4 ,return to the fire1 add the seasoning1 and boil at least five hours1 stirring constantly for the last hour1 and frequently throughout the time it is on the fire4 ,let it stand twelve hours in a stone jar on the cellar floor4 ,when cold1 add a pint of strong vinegar4 ,take out the bag of celery seed1 and bottle1 sealing the corks4 ,keep in a dark1 cool place4 ,tomato and walnut are the most useful catsups we have for general purposes1 and either is in itself a fine sauce for roast meat1 cold fowl1 game1 etc4 ,,lemon ,,catsup4 #ab large1 fresh lemons4 #d tablespoonfuls white mustard-seed4 #a tablespoonful turmeric4 #a tablespoonful white pepper4 #a teaspoonful cloves4 #a teaspoonful mace4 #a saltspoonful cayenne4 #b tablespoonfuls white sugar4 #b tablespoonfuls grated horse-radish4 #a shallot1 minced fine4 ,juice of the lemons4 #b tablespoonfuls table-salt4 ,grate the rind of the lemons2 pound or grind the spices1 and put all together1 including the horse-radish4 ,strew the salt over all1 add the lemon-juice1 and let it stand three hours in a cool place4 ,boil in a porcelain kettle half an hour4 ,pour into a covered vessel--china or stone--and let it stand a fortnight1 stirring well every day4 ,then strain1 bottle1 and seal4 ,it is a fine seasoning for fish sauces1 fish soups1 and game ragots4 8,,ever-,,ready0 ,,catsup4 #b quarts cider vinegar4 #ab anchovies1 washed1 soaked1 and pulled to pieces4 #ab small onions1 peeled and minced4 #a tablespoonful mace4 #c tablespoonfuls fine salt4 #c tablespoonfuls white sugar4 #a tablespoonful cloves4 #c tablespoonfuls whole black pepper4 #b tablespoonfuls ground ginger4 #a tablespoonful cayenne4 #a quart mushrooms1 minced1 or #a quart ripe tomatoes1 sliced4 ,put into a preserving kettle and boil slowly four hours1 or until the mixture is reduced to one-half the original quantity4 ,strain through a flannel bag4 ,do not bottle until next day4 ,fill the flasks to the top1 and dip the corks in beeswax and rosin4 ,this catsup will keep for years4 ,mixed with drawn butter1 it is used as a sauce for boiled fish1 but is a fine flavoring essence for gravies of almost any kind4 ,a ,,good ,,store ,,sauce4 #b tablespoonfuls horse-radish 7grated74 #a tablespoonful allspice4 ,a grated nutmeg4 #c large pickled onions 7minced fine74 #b dozen whole black peppers4 ,a pinch of cayenne4 #a tablespoonful salt4 #a tablespoonful white sugar4 #a quart vinegar from walnut or butternut pickle4 ,mix all the spices well together2 crush in a stone jar with a potato-beetle or billet of wood2 pour the vinegar upon these1 and let it stand two weeks4 ,put on in a porcelain or clean bell-metal kettle and heat to boiling2 strain and set aside until next day to cool and settle4 ,bottle and cork very tightly4 ,it is an excellent seasoning for any kind of gravy1 sauce1 or stew4 ,,mock ,,capers4 ,gather green nasturtium seed when they are full-grown1 but not yellow2 dry for a day in the sun2 put into small jars or wide-mouthed bottles1 cover with boiling vinegar1 slightly spiced1 and when cool1 cork closely4 ,in six weeks they will be fit for use4 ,they give an agreeable taste to drawn butter for fish1 or boiled beef and mutton4 ,,celery ,,vinegar4 ,a bunch of fresh celery1 or ,a quarter of a pound of celery seed4 #a quart best vinegar4 #a teaspoonful salt4 #a tablespoonful white sugar4 ,cut up the celery into small bits1 or pour the seed into a jar2 scald the salt and vinegar1 and pour over the celery stalks or seed2 let it cool1 and put away in one large jar tightly corked4 ,in a fortnight strain and bottle in small flasks1 corking tightly4 ,,onion ,,vinegar4 #f large onions4 #a tablespoonful salt4 #a tablespoonful white sugar4 #a quart best vinegar4 ,mince the onions1 strew on the salt1 and let them stand five or six hours4 ,scald the vinegar in which the sugar has been dissolved1 pour over the onions2 put in a jar1 tie down the cover1 and steep a fortnight4 ,strain and bottle4 ,,elderberry ,,catsup4 #a quart of elderberries4 #a quart of vinegar4 #f anchovies1 soaked and pulled to pieces4 ,half a teaspoonful mace4 ,a pinch of ginger4 #b tablespoonfuls white sugar4 #a teaspoonful salt4 #a tablespoonful whole peppers4 ,scald the vinegar and pour over the berries1 which must be picked from the stalks and put into a large stone jar4 ,cover with a pane of glass1 and set in the hot sun two days4 ,strain off the liquor1 and boil up with the other ingredients1 stirring often1 one hour1 keeping covered unless while stirring4 ,let it cool2 strain and bottle4 ,this is used for flavoring brown gravies1 soups1 and ragots1 and1 stirred into browned butter1 makes a good piquant sauce for broiled or baked fish4 ,,pepper ,,vinegar4 #f pods red peppers broken up4 #c dozen black pepper-corns4 #b tablespoonfuls white sugar4 #a quart of best vinegar4 ,scald the vinegar in which the sugar has been dissolved2 pour over the pepper1 put into a jar1 and steep a fortnight4 ,strain and bottle4 ,this is eaten with boiled fish and raw oysters1 and is useful in the preparation of salads4 ,,horse-,,radish ,,vinegar4 #f tablespoonfuls scraped or grated horse-radish4 #a tablespoonful white sugar4 #a quart vinegar4 ,scald the vinegar2 pour boiling hot over the horseradish4 ,steep a week1 strain and bottle4 ,,salads4 8,the dressing of the salad should be saturated with oil1 and seasoned with pepper and salt before the vinegar is added4 ,it results from this process that there never can be too much vinegar2 for1 from the specific gravity of the vinegar compared with oil1 what is more than useful will fall to the bottom of the bowl4 ,the salt should not be dissolved in the vinegar1 but in the oil1 by which means it is more equally distributed throughout the salad40--,chaptal1 a ,french chemist4 ,the ,spanish proverb says1 8that to make a perfect salad1 there should be a miser for oil1 a spendthrift for vinegar1 a wise man for salt1 and a madcap to stir the ingredients up and mix them well together40 ,,sydney ,,smith',s ,,receipt ,,for ,,salad ,,dressing4 ,two boiled potatoes1 strained through a kitchen sieve1 ,softness and smoothness to the salad give2 ,of mordant mustard take a single spoon-- ,distrust the condiment that bites too soon2 ,yet deem it not1 thou man of taste1 a fault1 ,to add a double quantity of salt4 ,four times the spoon with oil of ,lucca crown1 ,and twice with vinegar procured from town2 ,true taste requires it1 and your poet begs ,the pounded yellow of two well-boiled eggs4 ,let onions' atoms lurk within the bowl1 ,and1 scarce suspected1 animate the whole2 ,and lastly1 in the flavored compound toss ,a magic spoonful of anchovy sauce4 ,oh1 great and glorious6 oh1 herbaceous meat6 ',twould tempt the dying anchorite to eat4 ,back to the world he'd turn his weary soul1 ,and plunge his fingers in the salad bowl4 ,at least twenty-five years ago ,i pasted the above doggerel in my scrap-book1 and committed it to memory4 ,the first salad ,i was ever trusted to compound was dressed in strict obedience to the directions of the witty divine1 and to this day these seem to me pertinent and worthy of note4 ,the anchovy sauce can be omitted if you like1 and a spoonful of ,harvey's or ,worcestershire substituted4 ,this is best suited for chicken or turkey salad4 ,,lobster ,,salad4 ,pick out every bit of the meat from the body and claws of a cold boiled lobster4 ,lay aside the coral for the dressing1 and mince the rest4 ,for the dressing you will need-- #d eggs1 boiled hard4 #b tablespoonfuls salad oil4 #a teaspoonful made mustard4 #a teaspoonful salt4 #b teaspoonfuls white sugar4 teaspoonful cayenne pepper4 ,vinegar at discretion4 #a teaspoonful of ,harvey's1 ,worcestershire1 or anchovy sauce4 ,rub the yolks to a smooth paste in a mortar or bowl1 with a ,wedgewood pestle1 a silver or wooden spoon1 until perfectly free from lumps4 ,add gradually1 rubbing all the while1 the other ingredients1 the coral last4 ,this should have been worked well upon a plate with a silver knife or wooden spatula4 ,proceed slowly and carefully in the work of amalgamating the various ingredients1 moistening with vinegar as they stiffen4 ,increase the quantity of this as the mixture grows smooth1 until it is thin enough to pour over the minced lobster4 ,you will need a teacupful at least4 ,toss with a silver fork and do not break the meat4 ,some mix chopped lettuce with the salad2 but unless it is to be eaten within a few minutes1 the vinegar will wither the tender leaves4 ,the better plan is to heap a glass dish with the inner leaves of several lettuce-heads1 laying pounded ice among them1 and pass with the lobster1 that the guests may add the green salad to their taste4 ,when lettuce is out of season1 the following dressing1 the receipt for which was given me by a ,french gourmand1 may be used4 ,prepare the egg and coral as above1 with the condiments there mentioned1 but mix with the lobster-meat four tablespoonfuls of fine white cabbage1 chopped small1 with two small onions1 also minced into almost invisible bits1 a teaspoonful of anchovy or other sauce1 and a tablespoonful of celery vinegar4 ,all lobster salad should be eaten as soon as possible after the dressing is added1 else it becomes unwholesome4 ,if you use canned lobster1 open and turn out the contents of the can into a china dish several hours before you mix the dressing1 that the close1 airless smell may pass away4 ,garnish the edges of the dish with cool white leaves of curled lettuce1 or with a chain of rings made of the whites of the boiled eggs4 ,,excelsior ,,lobster ,,salad ,,with ,,cream ,,dressing4 #a fine lobster1 boiled and when cold picked to pieces1 or two small ones4 #a cup of best salad oil4 cup sweet cream1 whipped light to a cupful of froth4 #a lemon--the juice strained4 #a teaspoonful mustard wet up with vinegar4 #a tablespoonful powdered sugar4 #a teaspoonful salt4 ,a pinch of cayenne pepper4 #d tablespoonfuls vinegar4 ,beaten yolks of two eggs4 ,beat eggs1 sugar1 salt1 mustard1 and pepper until light2 then1 and very gradually1 the oil4 ,when the mixture is quite thick1 whip in the lemon4 ,beat five minutes before putting in the vinegar4 ,just before the salad goes to table add half the whipped cream to this dressing and stir well into the lobster4 ,line the salad-bowl with lettuce-leaves2 put in the seasoned meat and cover with the rest of the whipped cream4 ,this salad deserves its name4 ,,chicken ,,salad4 ,the white meat of a cold boiled or roasted chicken 7or turkey74 ,three-quarters the same bulk of chopped celery4 #b hard-boiled eggs4 #a raw egg1 well beaten4 #a teaspoonful of salt4 #a teaspoonful pepper4 #a teaspoonful made mustard4 #c teaspoonfuls salad oil4 #b teaspoonfuls white sugar4 teacupful of vinegar4 ,mince the meat well1 removing every scrap of fat1 gristle1 and skin2 cut the celery into bits half an inch long1 or less1 mix them1 and set aside in a cold place while you prepare the dressing4 ,rub the yolks of the eggs to a fine powder1 add the salt1 pepper1 and sugar1 then the oil1 grinding hard1 and putting in but a few drops at a time4 ,the mustard comes next1 and let all stand together while you whip the raw egg to a froth4 ,beat this into the dressing1 and pour in the vinegar spoonful by spoonful1 whipping the dressing well as you do it4 ,sprinkle a little dry salt over the meat and celery2 toss it up lightly with a silver fork2 pour the dressing over it1 tossing and mixing until the bottom of the mass is as well saturated as the top2 turn into the salad-bowl1 and garnish with white of eggs 7boiled7 cut into rings or flowers1 and sprigs of bleached celery-tops4 ,if you cannot get celery1 substitute crisp white cabbage1 and use celery vinegar in the dressing4 ,you can also1 in this case1 chop some green pickles1 gherkins1 mangoes1 or cucumbers1 and stir in4 ,turkey makes even better salad than chicken4 ,you can make soup of the liquor in which the fowl is cooked1 since it need not be boiled in a cloth4 ,,lettuce ,,salad4 ,two or three heads white lettuce4 #b hard-boiled eggs4 #b teaspoonfuls salad oil4 teaspoonful salt4 #a teaspoonful white sugar4 teaspoonful made mustard4 #a teaspoonful pepper4 #d tablespoonfuls vinegar4 ,rub the yolks to a powder1 add sugar1 pepper1 salt1 mustard1 and oil4 ,let it stand five minutes1 and beat in the vinegar4 ,cut the lettuce up with a knife and fork1--a chopper would bruise it1--put into a bowl1 add the dressing1 and mix by tossing with a silver fork4 ,or1 ,you can dress on the table with oil and vinegar only1 pulling the heart of the lettuce out with your fingers1 and seasoning to taste4 ,,summer ,,salad4 #c heads of lettuce4 #b teaspoonfuls green mustard leaves4 ,a handful of water-cresses4 ,four or five very tender radishes4 #a cucumber4 #c hard-boiled eggs4 #b teaspoonfuls white sugar4 #a teaspoonful salt4 #a teaspoonful pepper4 #a teaspoonful made mustard4 #a teacupful vinegar4 #b tablespoonfuls salad oil4 ,mix the dressing as for lettuce salad4 ,cut up the hearts of the lettuce1 the radishes and cucumber1 into very small pieces2 chop the mustard and cress4 ,pour over these the dressing1 tossing very lightly1 not to bruise the young leaves2 heap in a salad-bowl upon a lump of ice1 and garnish with fennel-heads and nasturtium-blossoms4 ,this is a delightful accompaniment to boiled or baked fish4 ,,water-,,cresses4 ,wash and pick over the cresses carefully1 pluck from the stems1 and pile in the salad bowl1 with a dressing of vinegar1 pepper1 salt1 and sugar1 well stirred in4 ,,cabbage ,,salad1 ,,or ,,cold ,,slaw4 #a head of fine white cabbage1 minced fine4 #c hard-boiled eggs4 #b tablespoonfuls salad oil4 #b tablespoonfuls white sugar4 #a teaspoonful salt4 #a teaspoonful pepper4 #a teaspoonful made mustard4 #a teacupful vinegar4 ,mix as for lettuce and pour upon the chopped cabbage4 ,or1 ,shred the head of cabbage fine1 and dress with-- #a cup vinegar4 #a tablespoonful butter4 #a tablespoonful sugar4 #b tablespoonfuls sour cream4 ,a pinch of pepper1 and the same of salt4 ,put the vinegar1 with all the ingredients for the dressing1 except the cream1 in a saucepan1 and let them come to a boil4 ,pour while scalding over the cabbage1 and set away until perfectly cold4 ,add the cream just before serving1 stirring in with a silver fork4 ,this is a very nice preparation of cabbage1 and far more wholesome than the uncooked4 ,try it6 ,,tomato ,,salad4 #ab medium-sized tomatoes1 peeled and sliced4 #d hard-boiled eggs4 #a raw egg1 well beaten4 #a teaspoonful salt4 spoonful cayenne pepper4 #a teaspoonful white sugar4 #a tablespoonful salad oil4 #b teaspoonfuls made mustard4 #a teacupful vinegar4 ,rub the yolks to a smooth paste1 adding by degrees the salt1 pepper1 sugar1 mustard1 and oil4 ,beat the raw egg to a froth and stir in--lastly the vinegar4 ,peel the tomatoes1 slice them a quarter of an inch thick1 and set the dish on ice1 while you are making ready the dressing4 ,stir a great lump of ice rapidly in this--the dressing--until it is cold2 take it out1 cover the tomatoes with the mixture1 and set back on the ice until you send to table4 ,this salad is delicious1 especially when ice-cold4 ,,celery ,,salad4 #a boiled egg4 #a raw egg4 #a tablespoonful salad oil4 #a teaspoonful white sugar4 #a saltspoonful salt4 #a saltspoonful pepper4 #d tablespoonfuls vinegar4 #a teaspoonful made mustard4 ,prepare the dressing as for tomato salad2 cut the celery into bits half an inch long1 and season4 ,eat at once1 before the vinegar injures the crispness of the vegetable4 ,,salmon ,,salad4 #a lb4 cold boiled or baked salmon4 #b heads white lettuce 7or celery74 #c hard-boiled eggs4 #b tablespoonfuls salad oil4 #a teaspoonful salt1 and same of cayenne4 #a teaspoonful white sugar4 #a teaspoonful ,worcestershire or anchovy sauce4 #a teaspoonful made mustard4 #a teacupful vinegar4 ,mince three-quarters of the salmon1 laying aside four or five pieces half an inch wide and four or five long2 cut smoothly and of uniform size4 ,prepare the dressing in the usual way1 and pour over the minced fish4 ,shred the lettuce1 handling as little as possible1 and heap in a separate bowl1 with pounded ice4 ,this must accompany the salmon1 that the guests may help themselves to their liking4 ,or you may mix the lettuce with the fish1 if it is to be eaten immediately4 ,celery1 of course1 is always stirred into the salad1 when it is used4 ,the reserved pieces of salmon should be laid in the dressing for five minutes before the latter is added to the minced fish1 then dipped in vinegar4 ,when you have transferred your salad 7or mayonnaise7 to the dish in which it is to be served1 round it into a mound1 and lay the strips upon it in such a manner as to divide it into triangular sections1 the bars all meeting at the top and diverging at the base4 ,between these have subdivisions of chain-work made of the whites of the boiled eggs1 each circle overlapping that next to it4 ,you can dress halibut in the same way4 ,,potato ,,salad4 7,very good47 #b cups of mashed potato1 rubbed through a cullender4 of a cup of chopped cabbage--white and firm4 #b tablespoonfuls cucumber pickle1 also chopped4 ,yolks of #b hard-boiled eggs1 pounded fine4 ,mix all well together4 ,dressing4 #a raw egg1 well beaten4 #a saltspoonful of celery-seed4 #a teaspoonful white sugar4 #a tablespoonful of melted butter4 #a teaspoonful of flour4 cupful of vinegar4 ,salt1 mustard1 and pepper to taste4 ,boil the vinegar and pour it upon the beaten egg1 sugar1 butter1 and seasoning4 ,wet the flour with cold vinegar1 and beat into this4 ,cook the mixture1 stirring until it thickens1 when pour1 scalding hot1 upon the salad4 ,toss with a silver fork1 and let it get very cold before eating4 ,,cheese ,,salad1 ,,or ,,mock ,,crab4 lb4 pickled shrimps4 lb4 good old cheese4 #a tablespoonful salad oil4 teaspoonful cayenne pepper4 #a teaspoonful salt4 #a teaspoonful white sugar4 #a teaspoonful made mustard4 #d tablespoonfuls celery or onion vinegar4 ,mince the shrimps and grate the cheese4 ,work into the latter1 a little at a time1 the various condiments enumerated above1 the vinegar last4 ,let all stand together ten minutes before adding the shrimps4 ,when this is done1 stir well for a minute and a half and serve in a glass dish1 garnished with lemon1 or 7if you can get one7 in a clean crab-shell4 ,or1 lb4 old cheese1 grated4 #a hard-boiled egg4 teaspoonful cayenne4 #a teaspoonful salt4 #a teaspoonful white sugar4 #a teaspoonful made mustard4 #a tablespoonful onion vinegar4 #a tablespoonful salad oil4 ,rub the yolk of the egg to a paste with the oil1 adding in order the salt1 pepper1 sugar1 and mustard1 lastly the cheese4 ,work all well together before putting in the vinegar4 ,serve in a crab-shell4 ,these mixtures bear a marvellous resemblance in taste to devilled crab1 and make a good impromptu relish at tea or luncheon4 ,eat with crackers and butter4 ,this is still better if you add a cupful of cold minced chicken4 ,use none but the best and freshest olive salad oil 7not sweet oil1 falsely so called7 in compounding your salad-dressing4 ,if you cannot obtain this1 melted butter is the best substitute ,i know of4 ,,vegetables4 ,,rules ,,applicable ,,to ,,the ,,cooking ,,of ,,all ,,vegetables4 #a4 ,have them as fresh as possible4 ,stale and withered ones are unwholesome and unpalatable4 ,summer vegetables should be cooked on the same day they are gathered1 if possible4 #b4 ,pick over and wash well1 cutting out all decayed or unripe parts4 #c4 ,lay them1 when peeled1 in cold water for some time before cooking4 #d4 ,if you boil them1 put a little salt in the water4 #e4 ,cook them steadily after you put them on4 #f4 ,be sure they are thoroughly done4 ,rare vegetables are neither good nor fashionable4 #g4 ,drain well4 #h4 ,serve hot6 ,,potatoes4 ,,boiled ,,potatoes 7with the skins on47 ,boil in cold water with a pinch of salt4 ,have them of uniform size1 and cook steadily until a fork will pierce easily to the heart of the largest4 ,then pour off the water1 every drop2 sprinkle with salt and set back on the range1 a little to one side1 with the lid of the pot off4 ,let them dry three or four minutes2 peel very quickly and serve in an uncovered dish4 ,without the ,skins4 ,pare very thin4 ,the glory of a potato is its mealiness1 and much of the starch1 or meal1 lies next the skin--consequently is lost by slovenly paring1 which likewise defaces the shape4 ,lay in cold water for half an hour1 have ready a pot of boiling water slightly salted1 drop in the potatoes1 and keep at a rapid boil until tender4 ,drain off the water1 sprinkle with fine salt1 and dry as just described4 ,and here comes a conflict of authorities4 ,says my kind friend and neighbor1 ,mrs4 ,a41 an excellent housewife--8,i boil my potatoes in cold water always--with a pinch of salt1 of course1 and when half-done1 throw away the boiling water and fill up with cold1 then boil again4 ,this makes the potatoes mealy40 ,mrs4 ,b41 whose reputation as a housekeeper and cook is in every kitchen1 interposes3--8,i have tried both ways4 ,my experience is that potatoes melt into a sort of starchy gruel when boiled in cold water4 ,the philosophy of the operation is to heat quickly and thoroughly1 and1 the instant they are done1 to dry out every drop of water4 ,and--0 with a touch of pardonable pride--8we generally have delightful potatoes40 ,this is true1 but remembering that ,mrs4 ,a4's are like snow hillocks1 ready to crumble at a breath1 ,i come home and try the cold water plan4 ,my cook1 unlike most of her tribe1 is too sensible to suppose that she knows everything1 and willingly abets me4 ,the result of our experiments stands somewhat thus--,garnet1 ,white ,mountain1 and ,early ,rose potatoes are apt to dissolve in cold water1 giving off their starch too readily1 perhaps4 ,we boil them in hot water4 ,peach ,blows1 ,prince ,alberts1 and other late varieties are best cooked as ,mrs4 ,a4 recommends--always pouring off the water the instant they are done1 and letting the potatoes dry for a few minutes4 ,my housewifely friends can decide for themselves which method is preferable4 ,,mashed ,,potatoes4 ,old potatoes are best mashed4 ,pare1 and let them lie in cold water from half to three-quarters of an hour4 ,a longer time will not hurt them4 ,boil in hot or cold water1 according to the toughness of texture4 ,a coarse1 waxy potato is best cooked in cold water4 ,in either case1 put in a pinch of salt4 ,drain thoroughly when done1 sprinkle with salt1 and mash them in the pot with a potato-beetle1 or whip with a split spoon1 working in a tablespoonful of butter and enough milk to make the paste about the consistency of soft dough4 ,leave no lumps in it1 and when smooth1 dish4 ,form into a mound with a wooden spoon1 and leave dots of pepper here and there on the surface1 as large as a half-dime4 ,or1 ,brown by setting in the oven until a crust is formed4 ,glaze this with butter1 and serve4 ,,to ,,boil ,,new ,,potatoes4 ,if very young1 rub the skin off with a rough towel4 ,if almost ripe1 scrape with a blunt knife4 ,lay in cold water an hour1 cover with cold water slightly salted1 boil half an hour4 ,drain1 salt1 and dry for two or three minutes4 ,send to table plain4 ,or1 ,you may crack each by pressing lightly upon it with the back of a wooden spoon1 lay them in a deep dish1 and pour over them a cupful of cream or new milk1 heated to a boil1 in which a great spoonful of butter has been dissolved4 ,,to ,,stew ,,old ,,potatoes4 ,this is a good way to cook potatoes which are so rank and tough as hardly to be eatable in any other form4 ,pare and quarter1 if large4 ,soak in cold water one hour4 ,put into a pot with enough cold salted water to cover them4 ,when almost done1 turn off the water1 add a like quantity of milk1 and bring to a boil4 ,before taking up1 stir in a heaping tablespoonful of butter1 a little salt1 a handful of chopped parsley1 and thicken slightly with flour previously wet in cold milk4 ,boil one minute1 and pour all into a deep dish4 ,,stewed ,,potatoes ,,for ,,breakfast4 ,pare1 cut into dice1 and soak in cold water half an hour4 ,stew in enough hot salted water to cover them4 ,before taking up1 and when they are breaking to pieces1 drain off half the water1 and pour in a cupful of milk4 ,boil three minutes1 stirring well2 put in a lump of butter the size of an egg rolled in flour1 a little salt and a pinch of pepper2 add a little parsley2 boil up well and turn into a covered dish4 ,this is an excellent family dish4 ,children are usually fond of it and it is very wholesome4 ,,baked ,,potatoes4 ,wash and wipe some large ripe potatoes1 and bake in a quick oven until tender1 say from three-quarters of an hour to an hour1 if of a good size4 ,serve in a napkin with the skins on4 ,tear or cut a hole in the top when you eat them1 put in a bit of butter with salt and pepper4 ,they are good for boys' cold fingers at supper-time on winter nights4 ,,potato ,,puff4 ,take two cupfuls of cold mashed potato1 and stir into it two tablespoonfuls of melted butter1 beating to a white cream before adding anything else4 ,then put with this two eggs whipped very light and a teacupful of cream or milk1 salting to taste4 ,beat all well1 pour into a deep dish1 and bake in a quick oven until it is nicely browned4 ,if properly mixed1 it will come out of the oven light1 puffy1 and delectable4 ,,potatoes ,,warmed ,,over--alias au ,matre d',htel4 ,slice cold boiled potatoes a quarter of an inch thick1 and put into a saucepan1 with four or five tablespoonfuls of milk1 two or three of butter1 pepper1 salt1 and some chopped parsley4 ,heat quickly1 stirring all the time until ready to boil1 when stir in the juice of half a lemon4 ,this last ingredient entitles the dish to the foreign title4 ,pour into a deep dish1 and serve very hot4 ,,potato ,,croquettes4 ,season cold mashed potato with pepper1 salt1 and nutmeg4 ,beat to a cream1 with a tablespoonful of melted butter to every cupful of potato4 ,bind with two or three beaten eggs1 and add some minced parsley4 ,roll into oval balls1 dip in beaten egg1 then in bread-crumbs1 and fry in hot lard or drippings4 ,pile in a pyramid upon a flat dish1 and serve4 ,,fried ,,potatoes4 ,pare1 wash1 and slice some raw potatoes as thin as wafers4 ,this can be done with a sharp knife1 although there is a little instrument for the purpose1 to be had at the house-furnishing stores1 which flutes prettily as well as slices evenly4 ,lay in ice-water for half an hour1 wipe dry in two cloths1 spreading them upon one1 and pressing the other upon them4 ,have ready in the frying-pan some boiling lard or nice dripping1 fry the potatoes to a light brown1 sprinkle with salt1 and serve in a napkin laid in a deep dish and folded over them4 ,to dry them of the fat1 take from the frying-pan as soon as they are brown1 with a perforated skimmer1 put into a cullender and shake for an instant4 ,they should be crisp and free from grease4 ,or1 ,chop cold boiled potatoes into bits1 season with pepper and salt1 and fry lightly in dripping or butter1 turning them constantly until nicely browned4 ,,potato ,,ribbon4 ,pare and lay in ice-water for an hour4 ,choose the largest and soundest potatoes you can get for this dish4 ,at the end of the hour1 pare1 with a small knife1 round and round in one continuous curling strip4 ,there is also an instrument for this purpose1 which costs but a trifle1 and will do the work deftly and expeditiously4 ,handle with care1 fry--a few at a time1 for fear of entanglement--in lard or clarified drippings1 drain1 and arrange neatly upon a hot flat dish4 ,,potatoes ,,la ,,cr,,me4 ,put into a saucepan three tablespoonfuls of butter1 a small handful of parsley chopped small1 salt and pepper to taste4 ,stir up well until hot1 add a small teacupful of cream or rich milk1 thicken with two teaspoonfuls of flour1 and stir until it boils4 ,chop some cold boiled potatoes1 put into the mixture1 and boil up once before serving4 ,,stuffed ,,potatoes4 ,take large1 fair potatoes1 bake until soft1 and cut a round piece off the top of each4 ,scrape out the inside carefully1 so as not to break the skin1 and set aside the empty cases with the covers4 ,mash the inside very smoothly1 working into it while hot some butter and cream--about half a teaspoonful of each for every potato4 ,season with salt and pepper1 with a good pinch of grated cheese for each2 work it very soft with milk1 and put into a saucepan to heat1 stirring1 to prevent burning4 ,when scalding hot1 stir in one well-beaten egg for six large potatoes4 ,boil up once1 fill the skins with the mixture1 replacing the caps1 return them to the oven for three minutes2 arrange upon a napkin in a deep dish1 the caps uppermost2 cover with a fold of the napkin1 and eat hot4 ,or1 ,you may omit the eggs and put in a double quantity of cheese4 ,they are very good4 ,,potato ,,scallops4 ,boil1 and mash the potatoes soft with a little milk4 ,beat up light with melted butter--a dessertspoonful for every half-pint of the potato--salt and pepper to taste4 ,fill some patty-pans or buttered scallop shells with the mixture1 and brown in an oven1 when you have stamped a pattern on the top of each4 ,glaze1 while hot1 with butter1 and serve in the shells4 ,if you like1 you can strew some grated cheese over the top4 ,,browned ,,potatoes4--7,whole47 ,boil and peel some large1 ripe potatoes1 and three-quarters of an hour before a piece of roast beef is removed from the fire1 skim the fat from the gravy2 put the potatoes in the dripping-pan1 having dredged them well with flour4 ,baste them1 to prevent scorching1 with the gravy1 and when quite brown1 drain on a sieve4 ,lay them about the meat in the dish4 ,,browned ,,potato4--7,mashed47 ,this is also an accompaniment to roast beef or mutton4 ,mash some boiled potatoes smoothly with a little milk1 pepper1 salt1 and a boiled onion 7minced72 make into small cones or balls2 flour well1 and put under or beside the meat1 half an hour or so before you take it up4 ,skim off all the fat from the gravy before putting them in4 ,drain them dry when brown1 and lay around the meat when dished4 ,these are nice with roast spare-rib1 or any roast pork that is not too fat4 ,,broiled ,,potatoes4 ,cut whole boiled potatoes lengthwise1 into slices a quarter of an inch thick1 and lay upon a gridiron over a hot1 bright fire4 ,brown on both sides1 sprinkle with pepper and salt1 lay a bit of butter upon each1 and eat very hot4 ,,potato ,,cakes4 ,make cold mashed potato into flat cakes2 flour and fry in lard1 or good sweet dripping1 until they are a light-brown4 ,,roast ,,sweet ,,potatoes4 ,select those of uniform size1 wash1 wipe1 and roast until you can tell1 by gently pressing the largest between the finger and thumb1 that it is mellow throughout4 ,serve in their jackets4 ,sweet1 as well as ,irish potatoes1 are very good for pic-nic luncheon1 roasted in hot ashes4 ,this1 it will be remembered1 was the dinner ,general ,marion set before the ,british officer as 8quite a feast1 ,i assure you1 sir4 ,we don't often fare so well as to have sweet potatoes and salt40 ,the feast was cleansed from ashes by the negro orderly's shirt-sleeve1 and served upon a natural trencher of pine-bark4 ,,boiled ,,sweet ,,potatoes4 ,have them all as nearly the same size as possible2 put into cold water1 without any salt1 and boil until a fork will easily pierce the largest4 ,turn off the water1 and lay them in the oven to dry for five minutes4 ,peel before sending to table4 ,or1 ,parboil1 and then roast until done4 ,this is a wise plan when they are old and watery4 ,boiling is apt to render them tasteless4 ,another way still is to boil until they are almost done1 when peel and bake brown1 basting them with butter several times1 but draining them dry before they go to the table4 ,,fried ,,sweet ,,potatoes ,parboil them1 skin1 and cut lengthwise into slices a quarter of an inch thick4 ,fry in sweet dripping or butter4 ,cold boiled potatoes may be cooked in this way4 ,or you can chop them up with an equal quantity of cold ,irish potatoes1 put them into a frying-pan with a good lump of butter1 and stir until they are hot and slightly brown4 ,,cabbage4 ,,boiled ,,cabbage4 ,pick off the outer green leaves1 quarter1 examine carefully to be sure there are no insects in it1 and lay for an hour in cold water4 ,then put into a pot with plenty of boiling water1 and cook fifteen minutes4 ,throw away the water1 and fill up the pot from the boiling tea-kettle4 ,cook until tender all through4 ,three-quarters of an hour will do for a good-sized cabbage when young4 ,late in the season you must be guided by the tenderness of the stalk4 ,drain well1 chop1 and stir in a tablespoonful of butter1 pepper1 and salt4 ,serve very hot4 ,if you boil corned beef or pork to eat with cabbage1 let the second water be taken from the pot in which this is cooking4 ,it will flavor it nicely4 ,always boil cabbage in two waters4 ,,bacon ,,and ,,cabbage4 ,this1 ,i need hardly say1 is a favorite country dish at the ,south4 ,the old-fashioned way of preparing it was to boil meat and cabbage together1 and serve1 reeking with fat1 the cabbage in quarters1 soaking yet more of the essence from the ham or middling about which it lay4 ,in this shape it justly earned a reputation for grossness and indigestibility that banished it1 in time1 from many tables4 ,yet it is a savory and not unwholesome article of food in winter1 if the cabbage be boiled in two waters1 the second being the 8pot liquor0 from the boiling meat4 ,drain thoroughly in a cullender1 pressing out every drop of water that will flow1 without breaking the tender leaves2 and when the meat is dished1 lay the cabbage neatly about it1 and upon each quarter a slice of hard-boiled egg4 ,when you eat1 season with pepper1 salt1 and vinegar4 ,,stuffed ,,cabbage4 ,choose for this purpose a large1 firm cabbage4 ,take off the outer leaves1 and lay in boiling water ten minutes1 then in very cold4 ,do this several hours before you are ready to stuff it4 ,when perfectly cold1 bind a broad tape about it1 or a strip of muslin1 that it may not fall apart when the stalk is taken out4 ,remove this with a thin sharp knife1 leaving a hole about as deep as your middle-finger4 ,without widening the mouth of the aperture1 excavate the centre until you have room for four or five tablespoonfuls of the force-meat--more1 if the head be large4 ,chop the bits you take out very small2 mix with some cold boiled pork or ham1 or cooked sausage-meat1 a very little onion1 pepper1 salt1 a pinch of thyme1 and some bread-crumbs4 ,fill the cavity with this1 bind a wide strip of muslin over the hole in the top1 and lay the cabbage in a large saucepan with a pint of 8pot-liquor0 from boiled beef or ham4 ,stew gently until very tender4 ,take out the cabbage1 unbind carefully1 and lay in a dish4 ,keep hot while you add to the gravy1 when you have strained it1 pepper1 a piece of butter rolled in flour1 and two or three tablespoonfuls rich milk or cream4 ,boil up1 and pour over the cabbage4 8,,collards10 ,,or ,,cabbage-,,sprouts4 ,pick over carefully1 lay in cold water1 slightly salted1 half an hour2 shake in a cullender to drain1 and put into boiling water1 keeping at a fast boil until tender4 ,a piece of pork seasons them pleasantly4 ,in this case put the meat on first1 adding the greens when it is parboiled1 and cooking them together4 ,boil in an uncovered vessel4 ,drain very well2 chop and heap in a dish1 laying the meat on top4 ,,ladies' ,,cabbage4 ,boil a firm white cabbage fifteen minutes1 changing the water then for more from the boiling tea-kettle4 ,when tender1 drain and set aside until perfectly cold4 ,chop fine1 and add two beaten eggs1 a tablespoonful of butter1 pepper1 salt1 three tablespoonfuls rich milk or cream4 ,stir all well together1 and bake in a buttered pudding-dish until brown4 ,eat very hot4 ,i can conscientiously recommend this dish even to those who are not fond of any of the ordinary preparations of cabbage4 ,it is digestible and palatable1 more nearly resembling cauliflower in taste than its coarser and commoner cousin--,german4 ,,fried ,,cabbage4 ,chop cold boiled cabbage1 and drain very dry1 stirring in a little melted butter1 pepper1 and salt1 with three or four tablespoonfuls of cream4 ,heat all in a buttered frying-pan1 stirring until smoking hot2 then let the mixture stand just long enough to brown slightly on the under-side4 ,it is improved by the addition of a couple of beaten eggs4 ,turn out by putting a flat dish above the pan1 upside-down1 and reversing the latter4 ,this is a breakfast dish4 ,,sauerkraut4 ,shred or chop the cabbage fine4 ,line a barrel1 keg1 or jar with cabbage-leaves on the bottom and sides4 ,put in a layer of the cut cabbage1 three inches in depth2 press down well and sprinkle with four tablespoonfuls of salt4 ,when you have packed five layers in this way1 press hard with a board cut to fit loosely on the inside of the barrel or jar4 ,put heavy weights on this1 or pound with a wooden beetle until the cabbage is a compact mass1 when remove the board and put in more layers of salt and shred cabbage1 repeating the pounding every four or five layers1 until the vessel is full4 ,cover with leaves1 and put the board on the top of these with a heavy weight to keep it down4 ,set all away to ferment4 ,in three weeks remove the scum1 and if need be1 cover with water4 ,keep in a cool1 dry cellar4 ,it can be eaten raw or boiled1 and seasoned with pork4 ,this is the mode simple if not pure of preparing this1 to nostrils unaccustomed to it1 malodorous compound4 ,some add to the salt whole black peppers1 cloves1 garlic1 and mace1--8then put it away10 as a mild1 motherly ,teuton dame once told me1 8in the cellar to r--0--8,rot60 interpolated a disgusted bystander1 anticipating her deliberate utterance4 8,no1 my dear10 drawled the placid ,frau1 8to ripen40 ,,cauliflower4 ,,boiled ,,cauliflower4 ,pick off the leaves and cut the stalk close to the bottom of the bunch of flowers4 ,lay in cold water for half an hour4 ,unless very large1 do not cut it2 if you do1 quarter neatly4 ,tie a close net of coarse bobbinet lace or tarlatan about it to prevent breaking or bruising2 put into boiling water salted1 and cook until tender4 ,undo and remove the net1 and lay the cauliflower in a hot dish4 ,have ready a large cupful of nice drawn butter and pour over it4 ,a little lemon-juice makes of this a sauce tartare4 ,cut with a silver knife and fork in helping it out1 and give a little of the sauce to each person4 ,take it out of the water as soon as it is done1 serve quickly1 and eat hot4 ,it darkens with standing4 ,,stewed ,,cauliflower4 ,use for this dish the smaller and more indifferent cauliflowers4 ,cut them into small clusters2 lay in cold salt and water half an hour1 and stew fifteen minutes in boiling water4 ,turn most of this off1 leaving but half a teacupful in the saucepan4 ,add to this a half-cupful of milk thickened with a very little rice or wheat flour1 and two tablespoonfuls of melted butter1 pepper1 and salt4 ,shake the saucepan over the fire gently until it boils2 take out the cauliflowers with a perforated skimmer1 lay in order upon a dish1 and pour the sauce over them4 ,,scalloped ,,cauliflower4 ,boil until tender1 clip into neat clusters1 and pack--the stems downward--in a buttered pudding-dish4 ,beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter and six of cream or milk2 season with pepper and salt1 bind with a beaten egg1 and with this cover the cauliflower4 ,cover the dish closely and bake six minutes in a quick oven2 brown in five more1 and serve very hot in the dish in which they were baked4 ,,broccoli ,,and ,,brussels ,,sprouts4 ,pick over1 wash carefully1 cut off the lower part of the stems and lay in cold water1 slightly salted1 half an hour4 ,cook quickly in boiling water1 with a little salt1 until tender4 ,this will be in twelve or fifteen minutes4 ,cook in an uncovered saucepan4 ,drain well1 lay in a neat pile lightly heaped in the centre of a dish1 and pour drawn butter over them1 or serve this in a tureen4 ,,broccoli ,,and ,,eggs4 ,boil two or three heads of broccoli until tender4 ,have ready two cupfuls of butter drawn in the usual way1 and beat into it1 while hot1 four well-whipped eggs4 ,lay buttered toast in the bottom of a hot dish1 and on this the largest head of broccoli whole1 as a centre-piece4 ,arrange close about this the others cut into clusters1 the stems downward1 and pour the egg-sauce over all4 ,,mashed ,,turnips4 ,peel and lay in cold water1 slightly salted1 until the water boils in the saucepan intended for them4 ,put them in and boil until very tender4 ,the time will depend upon their age4 ,drain and mash in the cullender with a wooden spoon1 stirring in at the last a tablespoonful of butter with pepper and salt to taste1 and serve hot4 ,if eaten with boiled corned beef1 you may take a little of the liquor from the pot in which the meat is cooking2 put it into a saucepan1 boil up once to throw off the scum1 skim clean1 and cook the turnips in this4 ,or1 ,if the turnips are young1 rub them when tender through the cullender2 add a little milk1 butter1 pepper1 and salt2 heat to boiling in a clean saucepan and serve4 ,,young ,,turnips ,,boiled ,,whole4 ,pare smoothly1 and trim all into the same size and shape4 ,lay in cold water half an hour4 ,put on in boiling water1 with a tablespoonful of butter1 and stew until tender4 ,drain dry1 without crushing or breaking them2 pile in a deep dish1 and cover with a white sauce made of butter drawn in milk4 ,turnips should be eaten very hot always4 ,,boiled ,,spinach4 ,in respect to quantity1 spinach is desperately deceitful4 ,i never see it drained after it is boiled without bethinking myself of a picture ,i saw many years since1 illustrative of the perils of innocent simplicity4 ,a small 7lucky7 boy and big 7unlucky7 one have been spending their holiday in fishing4 ,while the former1 well satisfied with the result of his day's sport1 is busy putting up his rod and tackle1 the designing elder dexterously substitutes his own string of minnows for the other's store of fine perch4 ,the little fellow1 turning to pick it up1 without a suspicion of the cruel cheat1 makes piteous round eyes at his fellow1 ejaculating1 8,how they have swhrunk60 ,a young housekeeper of my acquaintance1 ordering a spring dinner for herself and husband1 purchased a quart of spinach4 ,when it should have appeared upon the table1 there came in its stead a platter of sliced egg1 she having given out one for the dressing4 8,where is the spinach80 she demanded of the maid of all work4 8,under the egg1 ma'am60 ,and it was really all there4 ,moral4--,get enough spinach to be visible to the naked eye4 ,a peck is not too much for a family of four or five4 ,pick it over very carefully2 it is apt to be gritty4 ,wash in several waters1 and let it lie in the last half an hour at least4 ,take out with your hands1 shaking each bunch well1 and put into boiling water1 with a little salt4 ,boil from fifteen to twenty minutes4 ,when tender1 drain thoroughly1 chop very fine2 put into a saucepan with a piece of butter the size of an egg1 and pepper to taste4 ,stir until very hot1 turn into a dish and shape into a flat-topped mound with a silver or wooden spoon2 slice some hard-boiled eggs and lay on top4 ,or1 ,rub the yolks of the eggs to a powder2 mix with butter1 and when your mound is raised1 spread smoothly over the flat top4 ,four eggs will dress a good-sized dish4 ,cut the whites into rings and garnish1 laying them on the yellow surface4 ,this makes a pleasant dressing for the spinach4 ,,spinach ,,la ,,cr,,me4 ,boil and chop very fine1 or rub through a cullender4 ,season with pepper and salt4 ,beat in1 while warm1 three tablespoonfuls melted butter 7this is for a large dish74 ,put into a saucepan and heat1 stirring constantly4 ,when smoking hot1 add three tablespoonfuls of cream and a teaspoonful white sugar4 ,boil up once1 still stirring1 and press firmly into a hot bowl or other mould4 ,turn into a hot dish and garnish with boiled eggs4 ,,green ,,peas4 ,shell and lay in cold water until you are ready to cook them4 ,put into salted boiling water1 and cook from twenty minutes to half an hour4 ,if young and fresh1 the shorter time will suffice4 ,if just gathered from your own vines and tender1 season only with salt4 ,market peas are greatly improved by the addition of a small lump of white sugar4 ,it improves taste and color4 ,the ,english always put it in1 also a sprig of mint1 to be removed when the peas are dished4 ,drain well1 and dish1 with a great lump of butter stirred in1 and a little pepper4 ,keep hot4 ,,pea ,,fritters ,,or ,,cakes4 ,cook a pint or three cups more peas than you need for dinner4 ,mash while hot with a wooden spoon1 seasoning with pepper1 salt1 and butter4 ,put by until morning4 ,make a batter of two whipped eggs1 a cupful of milk1 quarter teaspoonful soda1 a half teaspoonful cream tartar1 and half a cup of flour4 ,stir the pea-mixture into this1 beating very hard1 and cook as you would ordinary griddle-cakes4 ,i can testify1 from experience1 that they make a delightful morning dish1 and hereby return thanks to the unknown friend to whom ,i am indebted for the receipt4 ,,asparagus 7boiled47 ,cut your stalks of equal length1 rejecting the woody or lower portions1 and scraping the white part which remains4 ,throw into cold water as you scrape them4 ,tie in a bunch with soft strings--muslin or tape--and put into boiling water slightly salted4 ,if very young and fresh1 it is well to tie in a piece of coarse net to protect the tops4 ,boil from twenty to forty minutes1 according to the age4 ,just before it is done1 toast two or three slices of bread1 cutting off the crust2 dip in the asparagus liquor1 butter1 and lay in a hot dish4 ,when you take up the asparagus1 drain1 unbind the bundle1 and heap it upon the toast1 with bits of butter between the stalks4 ,,asparagus ,,and ,,eggs4 ,cut twenty-five or thirty heads of asparagus into bits half an inch long1 and boil fifteen minutes4 ,have a cupful of rich drawn butter in a saucepan1 and put in the asparagus when you have drained it dry4 ,heat together to a boil1 seasoning with pepper and salt1 and pour into a buttered bake dish4 ,break five or six eggs carefully over the surface2 put a bit of butter upon each2 sprinkle with salt1 and pepper1 and put in the oven until the eggs are set4 ,or1 ,you may beat the eggs--yolks and whites separately--to a froth2 season with butter1 pepper1 and salt2 stir them together1 with the addition of three tablespoonfuls of milk or cream1 and pour evenly over the asparagus mixture in the dish4 ,this is decidedly the better way of the two1 although somewhat more troublesome4 ,,asparagus ,,in ,,ambush4 ,cut off the tender tops of fifty heads of asparagus2 boil and drain them4 ,have ready half a dozen 7or more7 stale biscuit or rolls1 from which you have cut a neat top slice and scraped out the crumb4 ,set them in the oven to crisp1 laying the tops beside them that the cavities may be well dried4 ,meanwhile1 put into a saucepan a sugarless custard made of a pint--if you need so much--of milk1 and four well-whipped eggs4 ,boil the milk first1 before beating in the eggs2 set over the fire and stir until it thickens1 when add a great spoonful of butter1 a little salt and pepper2 lastly1 the asparagus tops1 minced fine4 ,do not let it boil1 but take from the fire so soon as the asparagus is fairly in2 fill the rolls with the mixture1 put on the tops1 fitting them accurately2 set in the oven three minutes1 and arrange on a dish1 to be eaten hot4 ,the number of rolls will depend upon their size4 ,it is better to have them small1 so that one can be served to each person4 ,they will be found extremely nice4 ,,boiled ,,onions4 ,cut off tops and tails1 and skin them4 ,lay in cold water half an hour1 then put into a saucepan with enough boiling water to cover them4 ,cook fifteen minutes and drain off the water1 re-covering them with more from the boiling tea-kettle4 ,boil until a straw will pierce them2 drain and put into a dish with pepper1 salt1 and plenty of butter4 ,send around drawn butter with them4 ,never cook onions in an iron pot4 ,,stewed ,,onions4 ,young onions should always be cooked in this way4 ,top1 tail1 and skin them1 lay them in cold water half an hour or more1 then put into a saucepan with hot water enough to cover them4 ,when half done1 throw off all the water1 except a small teacupful--less1 if your mess be small2 add a like quantity of milk1 a great spoonful of butter1 with pepper and salt to taste4 ,stew gently until tender1 and turn into a deep dish4 ,if the onions are strong and large1 boil in three waters1 throwing away all of the first and second1 and reserving a very little of the third to mix with the milk4 ,it ought to be more generally known that the disagreeable odor left by any of the onion family upon the breath may be removed by chewing and swallowing a few grains of roasted coffee4 ,no more nutritious vegetable ever finds its way to our tables1 and it is greatly to be regretted that the unpleasant result just named should deter so many from eating it4 ,it is especially beneficial to brain-workers and nervous invalids--the very people who are least likely to taste it4 ,,baked ,,onions4 ,the large ,spanish or ,bermuda onions are the only kinds which are usually baked4 ,wash clean1 but do not remove the skins4 ,boil an hour--the water should be boiling when they are put in1 and slightly salt4 ,change it twice during this time1 always replenishing with more1 boiling-hot4 ,turn off the water1 take the onions out and lay upon a cloth1 that all the moisture may be absorbed or evaporate4 ,roll each in a round piece of buttered tissue-paper1 twisting it at the top to keep it closed1 and bake in a slow oven nearly an hour4 ,when tender all through1 peel them1 put them into a deep dish1 and brown slightly1 basting with butter freely4 ,this will take perhaps a quarter of an hour more4 ,serve in a vegetable dish1 and pour the melted butter over them when you have sprinkled with pepper and salt4 ,,stuffed ,,onions4 ,wash and skin very large ,bermuda onions4 ,lay in cold water an hour4 ,parboil in boiling water half an hour4 ,drain1 and while hot extract the hearts1 taking care not to break the outer layers4 ,chop the inside thus obtained very fine1 with a little cold fat pork or bacon4 ,add bread-crumbs1 pepper1 salt1 mace1 and wet with a spoonful or two of cream4 ,bind with a well-beaten egg1 and work into a smooth paste4 ,stuff the onions with this2 put into a dripping-pan with a very little hot water1 and simmer in the oven for an hour1 basting often with melted butter4 ,when done1 take the onions up carefully1 and arrange the open ends uppermost in a vegetable dish4 ,add to the gravy in the dripping-pan the juice of half a lemon1 four tablespoonfuls of cream or milk1 and a little browned flour wet with cold milk4 ,boil up once1 and pour over the onions4 ,,stewed ,,tomatoes4 ,loosen the skins by pouring scalding water upon them2 peel and cut them up1 extracting the cores or hard parts of the stem end1 and removing all unripe portions4 ,stew in a saucepan 7tin or porcelain7 half an hour1 when add salt and pepper to taste1 a teaspoonful of white sugar1 and a tablespoonful of butter4 ,stew gently fifteen minutes longer1 and serve4 ,some cooks thicken the tomatoes with a little grated bread4 ,a minced onion--a small one--improves the flavor4 ,another pleasant variety is to put a quarter as much green corn as you have tomatoes into the saucepan when it is first set on the fire1 and stew gently4 ,,stuffed ,,baked ,,tomatoes4 ,choose large1 smooth tomatoes1 and cut a thin slice from the blossom end of each1 laying it aside for further use4 ,scoop out the inside1 and chop fine with a little grated bread1 some green corn1 salt1 pepper1 a teaspoonful white sugar1 and a tablespoonful butter4 ,mix well1 and stuff the hollowed tomatoes4 ,fit the tops on neatly1 place in circular rows in a deep dish and bake three-quarters of an hour1 to a light brown4 ,fill the interstices with the force-meat if you have any left1 before you bake4 ,do not peel them4 ,,scalloped ,,tomatoes4 ,peel and cut in slices a quarter of an inch thick4 ,pack in a pudding-dish in alternate layers1 with a force-meat made of bread-crumbs1 butter1 salt1 pepper1 and a little white sugar4 ,spread thickly upon each stratum of tomatoes1 and when the dish is nearly full1 put tomatoes uppermost1 a good bit of butter upon each slice4 ,dust with pepper and a little sugar4 ,strew with dry bread-crumbs1 and bake covered half an hour2 remove the lid and bake brown4 ,,scallop ,,of ,,tomatoes ,,and ,,green ,,corn4 ,this is made as above1 substituting for the bread-crumbs in the force-meat1 green corn cut from the cob1 and seasoning with some fat pork chopped very fine1 a minced shallot1 pepper1 salt1 and sugar4 ,let the top layer be tomatoes1 butter and season1 and sift grated bread-crumbs over it to brown the scallop4 ,bake covered half an hour2 uncover and leave in the oven as much longer4 ,this time is for a large dishful4 ,,broiled ,,tomatoes4 ,select large1 firm ones1 and do not peel4 ,slice half an inch thick1 and broil upon an oyster gridiron4 ,a few minutes will suffice to cook them4 ,have ready in a cup some hot butter1 seasoned with pepper1 salt1 a little sugar1 and a half a teaspoonful of made mustard4 ,as soon as the tomatoes are done1 dip each piece in this mixture and lay upon a hot chafing-dish4 ,when all are dished1 heat what remains of the seasoning to a boil1 pour upon them1 and serve at once4 ,broiled tomatoes are much liked by those who have eaten them cooked in this manner4 ,,baked ,,tomatoes 7,plain47 ,peel and slice a quarter of an inch thick4 ,pack in a pudding-dish1 seasoning each layer with salt1 pepper1 butter1 and a very little white sugar4 ,bake covered half an hour1 remove the lid1 and brown for fifteen minutes4 ,five minutes before taking from the oven1 pour over the top three or four tablespoonfuls of cream whipped up for a few minutes with melted butter4 ,,raw ,,tomatoes4 ,do not loosen the skins with scalding water4 ,it impairs the flavor and destroys the crispness4 ,pare with a keen knife1 slice and lay in a glass dish4 ,season with pepper1 salt1 and vinegar1 stirring a piece of ice rapidly around in the dressing before pouring it over the tomatoes1 and setting the dish in the refrigerator until wanted4 ,there is no salad1 excepting1 perhaps1 lettuce and cucumbers1 that is more improved by the use of ice than tomatoes4 ,,raw ,,cucumbers4 ,pare neatly from end to end1 and lay in ice-water one hour4 ,wipe them and slice thin4 ,season with pepper1 salt and vinegar--and oil1 if you wish--laying some bits of ice among them1 with thin slices of onion4 ,cucumbers should be gathered while the dew is on them1 and eaten the same day4 ,leave them in a cool place until you are ready to pare them4 ,,fried ,,cucumbers4 ,pare and lay in ice-water half an hour4 ,cut lengthwise1 into slices nearly half an inch thick1 and lay in ice-water ten minutes longer4 ,wipe each piece dry with a soft cloth1 sprinkle with pepper and salt1 and dredge with flour4 ,fry to a delicate brown in sweet clarified dripping1 nice lard1 or butter4 ,many declare that cucumbers are never fit to eat unless fried1 and they are assuredly far more wholesome than when served raw4 ,,stewed ,,cucumbers4 ,pare1 lay in ice-water an hour2 then1 slice a quarter of an inch thick4 ,pick out the seeds with a penknife1 and put into a saucepan with enough boiling water to cover them4 ,stew fifteen minutes1 and drain off the water4 ,add enough from the boiling tea-kettle to keep them from burning2 season with salt and pepper1 and stir carefully in a tablespoonful of butter--or two1 should the quantity of cucumber be large4 ,stew gently ten minutes1 and add half a cupful of rich milk2 thicken with a little flour1 boil up1 and serve in a deep dish1 squeezing some lemon-juice in at the last4 ,this is a popular ,english dish1 although it seems a strange one to ,american ideas4 ,,boiled ,,green ,,corn4 ,choose young sugar-corn1 full grown1 but not hard2 test with the nail4 ,when the grain is pierced1 the milk should escape in a jet1 and not be thick4 ,clean by stripping off the outer leaves1 turn back the innermost covering carefully1 pick off every thread of silk1 and recover the ear with the thin husk that grew nearest it4 ,tie at the top with a bit of thread1 put into boiling water salted1 and cook fast from twenty minutes to half an hour1 in proportion to size and age4 ,cut off the stalks close to the cob1 and send whole to table wrapped in a napkin4 ,or1 you can cut from the cob while hot1 and season with butter1 pepper and salt4 ,send to table in a vegetable dish4 ,,corn ,,and ,,tomatoes4 ,take equal quantities of green corn cut from the cob1 and tomatoes sliced and peeled4 ,stew together half an hour2 season with pepper1 salt1 and a very little sugar4 ,stew fifteen minutes longer1 and stir in a great lump of butter4 ,five minutes later1 pour out and serve4 ,,succotash4 ,this is made of green corn and ,lima beans1 although you can substitute for the latter string or butter beans4 ,have a third more corn than beans1 when the former has been cut from the cob and the beans shelled4 ,put into boiling water enough to cover them--no more--and stew gently together until tender--perhaps half an hour--stirring now and then4 ,pour off nearly all the water1 and add a large cupful of milk4 ,stew in this1 watching to prevent burning1 for an hour2 then stir in a great lump of butter1 a teaspoonful of flour wet with cold milk1 pepper and salt to taste4 ,boil up once1 and pour into a deep vegetable-dish4 ,if you use string-beans1 string and cut up into half-inch lengths before cooking4 ,,green ,,corn ,,pudding4 #a quart milk4 #e eggs4 #b tablespoonfuls melted butter4 #a tablespoonful white sugar4 #a dozen ears of corn--large ones4 ,grate the corn from the cob2 beat the whites and yolks of the eggs separately4 ,put the corn and yolks together1 stir hard1 and add the butter2 then the milk gradually1 beating all the while2 next the sugar and a little salt2 lastly the whites4 ,bake slowly at first1 covering the dish1 for an hour4 ,remove the cover1 and brown finely4 ,this is a most delicious accompaniment to a meat course1 when properly mixed and baked4 ,warm up what is left from dinner for breakfast1 by moistening it with a little warm milk1 and stirring in a saucepan until smoking hot4 ,you can make this pudding from canned corn in winter1 chopping the corn fine4 ,,green ,,corn ,,fritters ,,or ,,cakes4 ,grate the corn1 and allow an egg and a half for every cupful1 with a tablespoonful of milk or cream4 ,beat the eggs well1 add the corn by degrees1 beating very hard2 salt to taste2 put a tablespoonful of melted butter to every pint of corn2 stir in the milk1 and thicken with just enough flour to hold them together--say a tablespoonful for every two eggs4 ,you may fry in hot lard1 as you would fritters1 but a better plan is to cook upon a griddle1 like batter cakes4 ,test a little first1 to see that it is of the right consistency4 ,eaten at dinner or breakfast1 these always meet with a cordial welcome4 ,,stewed ,,green ,,corn4 ,cut from the cob1 and stew fifteen minutes in boiling water4 ,turn off most of this1 cover with cold milk1 and stew until very tender1 adding1 before you take it up1 a large lump of butter cut into bits and rolled in flour4 ,season with pepper and salt to taste4 ,boil five minutes1 and serve4 ,cold corn left from dinner should be cut from the cob and stewed a few minutes in a little milk1 adding seasoning as above4 ,or1 you can mix it with chopped cold potatoes--,irish or sweet2 heat a piece of butter or beef-dripping in a frying-pan1 and stir in the mixture until smoking-hot4 ,never throw away a good ear of sweet corn4 ,,roasted ,,green ,,corn4 ,turn back the husks upon the stalk1 pick off the silk1 recover with the husks as closely as possible1 and roast in the hot ashes of a wood-fire4 ,eat with butter1 salt1 and pepper1 out of doors1 in the forest1 or on the beach4 ,,salsify ,,or ,,oyster-,,plant4 7,stewed47 ,scrape the roots1 dropping each into cold water as soon as it is cleaned4 ,exposure to the air blackens them4 ,cut in pieces an inch long1 put into a saucepan with hot water enough to cover them1 and stew until tender4 ,turn off nearly all the water1 and add a cupful of cold milk4 ,stew ten minutes after this begins to boil2 put in a great lump of butter1 cut into bits1 and rolled in flour2 pepper and salt to taste4 ,boil up once1 and serve4 ,the taste is curiously like that of stewed oysters4 ,,fried ,,salsify1 ,,or ,,mock ,,oysters4 ,scrape the roots thoroughly1 and lay in cold water ten or fifteen minutes4 ,boil whole until tender1 drain1 and when cold1 mash with a wooden spoon to a smooth paste1 picking out all the fibres4 ,moisten with a little milk2 add a tablespoonful of butter1 and an egg and a half for every cupful of salsify4 ,beat the eggs light4 ,make into round cakes1 dredge with flour1 and fry brown4 ,,fried ,,egg-,,plant4 ,slice the egg-plant at least half an inch thick2 pare each piece carefully1 and lay in salt and water1 putting a plate upon the topmost to keep it under the brine1 and let them alone for an hour or more4 ,wipe each slice1 dip in beaten egg1 then in cracker-crumbs1 and fry in hot lard until well done and nicely browned4 ,,stuffed ,,egg-,,plant4 ,parboil for ten minutes4 ,slit each down the side1 and extract the seeds4 ,prop open the cut with a bit of clean wood or china1 and lay in cold salt and water while you prepare the force-meat4 ,make this of bread-crumbs1 minute bits of fat pork1 salt1 pepper1 nutmeg1 parsley1 and a very little onion1 chopped up together4 ,moisten with cream1 and bind with a beaten egg4 ,fill the cavity in the egg-plant with this2 wind soft pack-thread about them to keep the slit shut1 and bake1 putting a little water in the dripping-pan4 ,baste with butter and water when they begin to cook4 ,test with a straw when they are tender1 and baste twice at the last with butter4 ,lay the egg-plants in a dish1 add two or three tablespoonfuls of cream to the gravy1 thicken with a little flour1 put in a teaspoonful of chopped parsley1 boil up once1 and pour over the vegetable4 ,,boiled ,,carrots4 ,wash and scrape well1 and lay in cold water half an hour4 ,if large1 split them1 or cut across in two or three pieces4 ,put into boiling water1 slightly salted1 and boil until tender4 ,large ones will require nearly an hour and a half to cook4 ,young carrots should only be washed before they are boiled1 and the skin be rubbed off with a cloth afterward4 ,butter well1 and serve hot4 ,,stewed ,,carrots4 ,scrape1 and lay in cold water half an hour or more4 ,boil whole three-quarters of an hour1 drain1 and cut into round slices a quarter of an inch thick4 ,put on in a saucepan with a teacupful of broth--veal1 or beef1 or mutton2 pepper and salt to taste1 and stew gently half an hour4 ,just before they are done1 add four tablespoonfuls cream or milk1 and a good lump of butter cut into bits1 and rolled in flour4 ,boil up and serve4 ,if you have not the broth1 use water1 and put in a tablespoonful of butter when the saucepan is set on the fire1 in addition to the quantity ,i have specified4 ,another ,way4 ,scrape and boil until nearly done4 ,cut into small squares1 and put into a saucepan1 with two small onions1 minced2 a little chopped parsley1 pepper and salt to taste1 and half a cup of rather thin drawn butter4 ,they will require half an hour's simmering4 ,serve hot4 ,,mashed ,,carrots4 ,wash1 scrape1 and lay in cold water a while4 ,boil very tender in hot water1 slightly salted4 ,drain1 and mash with a beetle or wooden spoon1 working in a large spoonful of butter1 with pepper and salt4 ,a little cream will improve them4 ,mound as you would mashed potatoes1 and stamp a figure upon them1 or mark in squares with a knife4 ,,french1 ,,or ,,string ,,or 8,,snap0 ,,beans4 ,break off the tops and bottoms and 8string0 carefully4 ,then pare both edges with a sharp knife1 to be certain that no remnant of the tough fibre remains4 ,not one cook in a hundred performs this duty as deftly and thoroughly as it should be done4 ,i have heard several gentlemen say that they could always tell1 after the first mouthful1 whether the mistress or the hireling had 8strung0 the beans4 ,it is a tedious and disagreeable business1 this pulling bits of woody thread out of one's mouth when he wants to enjoy his dinner4 ,cut the beans thus cleared of their troublesome attachs1 in pieces an inch long1 and lay in cold water with a little salt for fifteen or twenty minutes4 ,drain them1 and put into a saucepan of boiling water4 ,boil quickly1 twenty minutes if well-grown--less if small--at any rate1 until tender4 ,drain in a cullender until the water ceases to drip from them4 ,dish with a great spoonful of butter stirred in4 ,to my taste1 beans need to have a bit of bacon boiled with them--whole1 or chopped into bits that dissolve in the boiling4 ,it mellows the rank taste you seek to remove by boiling4 ,,lima ,,and ,,butter ,,beans4 ,shell into cold water2 let them lie a while2 put into a pot with plenty of boiling water and a little salt1 and cook fast until tender4 ,large ones sometimes require nearly an hour's boiling4 ,the average time is forty minutes4 ,drain and butter well when dished1 peppering to taste4 ,,kidney ,,and ,,other ,,small ,,beans4 ,shell into cold water1 and cook in boiling until tender4 ,a small piece of fat bacon boiled with them is an advantage to nearly all4 ,if you do this1 do not salt them4 ,,dried ,,beans4 ,wash and soak over night in lukewarm water1 changing it several times for warmer4 ,if this is done they will require but two hours' boiling4 ,drain very thoroughly1 pressing them firmly1 but lightly1 in the cullender with a wooden spoon2 salt1 pepper and mix in a great lump of butter when they are dished4 ,,boiled ,,beets4 ,wash1 but do not touch with a knife before they are boiled4 ,if cut while raw1 they bleed themselves pale in the hot water4 ,boil until tender--if full-grown at least two hours4 ,when done1 rub off the skins1 slice round if large1 split if young1 and butter well in the dish4 ,salt and pepper to taste4 ,a nice way is to slice them upon a hot dish1 mix a great spoonful of melted butter with four or five of vinegar1 pepper and salt1 heat to boiling1 and pour over the beets4 ,instead of consigning the cold ones 8left over0 to the swill pail1 pour cold vinegar upon them and use as pickles with cold or roast meat4 ,,stewed ,,beets4 ,boil young1 sweet beets1 until nearly done2 skin and slice them4 ,put into a saucepan with a minced shallot and parsley1 two tablespoonfuls melted butter1 a like quantity of vinegar1 some salt and pepper4 ,set on the fire and simmer twenty minutes1 shaking the saucepan now and then4 ,serve with the gravy poured over them4 ,,boiled ,,parsnips4 ,if young1 scrape before cooking4 ,if old1 pare carefully1 and if large1 split4 ,put into boiling water1 salted1 and boil1 if small and tender1 from half to three-quarters of an hour1 if full-grown1 more than an hour4 ,when tender1 drain and slice lengthwise1 buttering well when you dish4 ,,fried ,,parsnips4 ,boil until tender1 scrape off the skin1 and cut in thick lengthwise slices4 ,dredge with flour and fry in hot dripping or lard1 turning when one side is browned4 ,drain off every drop of fat2 pepper1 and serve hot4 ,,parsnip ,,fritters4 ,boil tender1 mash smooth and fine1 picking out the woody bits4 ,for three large parsnips allow two eggs1 one cup rich milk1 one tablespoonful butter1 one teaspoonful salt1 three tablespoonfuls flour4 ,beat the eggs light1 stir in the mashed parsnips1 beating hard2 then the butter and salt1 next the milk1 lastly the salt4 ,fry as fritters1 or as griddle-cakes4 ,,mashed ,,parsnips4 ,boil and scrape them1 mash smooth with the back of a wooden-spoon1 or a potato beetle1 picking out the fibres2 mix in three or four spoonfuls of cream1 a great spoonful of butter1 pepper and salt to taste4 ,heat to boiling in a saucepan1 and serve4 ,heap in a mound as you would potato cooked in the same way4 ,,buttered ,,parsnips4 ,boil tender and scrape4 ,slice a quarter of an inch thick lengthwise4 ,put into a saucepan with three tablespoonfuls melted butter1 pepper and salt1 and a little chopped parsley4 ,shake over the fire until the mixture boils4 ,lay the parsnips in order upon a dish1 pour the sauce over them1 and garnish with parsley4 ,it is a pleasant addition to this dish to stir a few spoonfuls of cream into the sauce after the parsnips are taken out2 boil up1 and pour upon them4 ,,boiled ,,sea-,,kale4 ,tie up in bunches when you have picked it over carefully1 and lay in cold water for an hour4 ,put into salted boiling water1 and cook twenty or thirty minutes until tender4 ,lay some slices of buttered toast in the bottom of a dish1 clip the threads binding the stems of the sea-kale1 and pile upon the toast1 buttering it abundantly4 ,or1 you can send around with it a boat of drawn butter4 ,,stewed ,,sea-,,kale4 ,clip off the stems1 wash well1 tie in neat bunches1 and when it has lain in cold water an hour or so1 put into a saucepan of boiling water1 slightly salted4 ,boil fifteen minutes1 drain well1 clip the threads1 and return to the saucepan1 with a little rich gravy if you have it4 ,if not1 pour in three or four tablespoonfuls of butter drawn in milk1 pepper and salt1 and simmer eight or ten minutes4 ,,artichokes4 ,strip off the outer leaves1 and cut the stalks close to the bottom4 ,wash well and lay in cold water two hours4 ,immerse in boiling water1 the stalk-ends uppermost1 with an inverted plate upon them to keep them down4 ,boil an hour and a half1 or until very tender4 ,arrange in circles upon a dish1 the tops up1 and pour drawn butter over them4 ,,summer ,,squash ,,or ,,cymbling4 ,there are many varieties of this vegetable1 but the general rules for cooking them are the same4 ,unless they are extremely tender1 it is best to pare them1 cutting away as little as possible besides the hard outer rind4 ,take out the seeds1 when you have quartered them1 and lay the pieces in cold water4 ,boil until tender throughout4 ,drain well1 pressing out all the water2 mash soft and smooth1 seasoning with butter1 pepper1 and salt4 ,do this quickly1 that you may serve up hot4 ,,winter ,,squash4 ,pare1 take out the seeds1 cut into small pieces1 and stew until soft and tender4 ,drain1 press well1 to rid it of all the water1 and mash with butter1 pepper1 and salt4 ,it will take much longer to cook than the summer squash1 and before you put it into hot water1 should lie in cold at least two hours4 ,,stewed ,,pumpkin4 ,cut in two1 extract the seeds1 slice1 and pare4 ,cover with cold water for an hour2 put over the fire in a pot of boiling water and stew gently1 stirring often1 until it breaks to pieces4 ,drain and squeeze1 rub through a cullender1 then return to the saucepan with a tablespoonful of butter1 pepper1 and salt to taste4 ,stir rapidly from the bottom until very hot1 when dish1 rounding into a mound1 with 8dabs0 of pepper on the top4 ,,baked ,,pumpkin4 ,choose the richest pumpkin you can find2 take out the seeds1 cut in quarters or eighths1 pare1 and slice lengthwise half an inch thick4 ,arrange in layers--not more than two or three slices deep--in a shallow but broad baking-dish4 ,put a very little water in the bottom1 and bake very slowly until not only done1 but dry4 ,it requires a long time1 for the heat should be gentle4 ,butter each strip on both sides when you dish1 and eat hot with bread and butter for tea4 ,i have been assured1 by people who have tried it1 that this is a palatable dish to those who are fond of the flavor of pumpkin4 ,i insert it here upon their recommendation--not my own4 ,,poke ,,stalks4 ,when the young stalks are not larger than a man's little finger1 and show only a tuft of leaves at top a few inches above ground1 is the time to gather them4 ,they are unfit for table-use when larger and older4 ,scrape the stalks1 but do not cut off the leaves4 ,lay in cold water1 with a little salt1 for two hours4 ,tie in bundles1 as you do asparagus1 put into a saucepan of boiling water1 and cook fast three-quarters of an hour4 ,lay buttered toast in the bottom of a dish1 untie the bundles1 and pile the poke evenly upon it1 buttering very well1 and sprinkling with pepper and salt4 ,this is a tolerable substitute for asparagus4 ,,mushrooms4 ,imprimis4--,have nothing to do with them until you are an excellent judge between the true and false4 ,that sounds somewhat like the advice of the careful mother to her son1 touching the wisdom of never going near the water until he learned how to swim--but the caution can hardly be stated too strongly4 ,not being ambitious of martyrdom1 even in the cause of gastronomical enterprise1 especially if the instrument is to be a contemptible1 rank-smelling fungus1 ,i never eat or cook native mushrooms2 but ,i learned1 years ago1 in hill-side rambles1 how to distinguish the real from the spurious article4 ,shun low1 damp1 shady spots in your quest4 ,the good mushrooms are most plenty in ,august and ,september1 and spring up in the open1 sunny fields or commons1 after low-lying fogs or soaking dews4 ,the top is a dirty white1--par complaisance1 pearl-color1--the under side pink or salmon1 changing to russet or brown soon after they are gathered4 ,the poisonous sport all colors1 and are usually far prettier than their virtuous kindred4 ,those which are dead-white above and below1 as well as the stalk1 are also to be let alone4 ,cook a peeled white onion in the pot with your mushrooms4 ,if it turn black1 throw all away1 and be properly thankful for your escape4 ,it is also deemed safe to reject the mess of wild pottage1 if in stirring them1 your silver spoon should blacken4 ,but ,i certainly once knew a lady who did not discover until hers were eaten and partially digested1 that the silver had come to grief in the discharge of duty4 ,it was very dark1 and required a deal of rubbing to restore cleanliness and polish2 but the poison--if death were1 indeed1 in the pot--was slow in its effects1 since she lived many years after the experiment4 ,it is as well perhaps1 though1 not to repeat it too often4 ,to re-capitulate4--,the eatable ones are round when they first show their heads in a critical world4 ,as they grow1 the lower part unfolds a lining of salmon fringe1 while the stalk and top are dirty white4 ,when the mushroom is more than twenty-four hours old1 or within a few hours after it is gathered1 the salmon changes to brown4 ,the skin can also be more easily peeled from the edges than in the spurious kinds4 ,,stewed ,,mushrooms4 ,choose button mushrooms of uniform size4 ,wipe clean and white with a wet flannel cloth1 and cut off the stalks4 ,put into a porcelain saucepan1 cover with cold water1 and stew very gently fifteen minutes4 ,salt to taste2 add a tablespoonful of butter1 divided into bits and rolled in flour4 ,boil three or four minutes2 stir in three or four tablespoonfuls of cream whipped up with an egg1 stir two minutes without letting it boil1 and serve4 ,or1 ,rub them white1 stew in water ten minutes2 strain partially1 and cover with as much warm milk as you have poured off water2 stew five minutes in this2 salt and pepper1 and add some veal or chicken gravy1 or drawn butter4 ,thicken with a little flour wet in cold milk1 and a beaten egg4 ,,baked ,,mushrooms4 ,take fresh ones1--the size is not very important1--cut off nearly all the stalks1 and wipe off the skin with wet flannel4 ,arrange neatly in a pie-dish1 pepper and salt1 sprinkle a little mace among them1 and lay a bit of butter upon each4 ,bake about half an hour1 basting now and then with butter and water1 that they may not be too dry4 ,serve in the dish in which they were baked1 with matre d'htel sauce poured over them4 ,,broiled ,,mushrooms4 ,peel the finest and freshest you can get1 score the under side1 and cut the stems close4 ,put into a deep dish and anoint well1 once and again1 with melted butter4 ,salt and pepper1 and let them lie in the butter an hour and a half4 ,then broil over a clear1 hot fire1 using an oyster-gridiron1 and turning it over as one side browns4 ,serve hot1 well buttered1 pepper and salt1 and squeeze a few drops of lemon-juice upon each4 ,,celery4 ,wash and scrape the stalks when you have cut off the roots4 ,cut off the green leaves and reject the greenest1 toughest stalks4 ,retain the blanched leaves that grow nearest the heart4 ,keep in cold water until you send to table4 ,serve in a celery glass1 and let each guest dip in salt for himself4 7,see ,celery ,salad47 ,,stewed ,,celery4 #a bunch of celery--scraped1 trimmed1 and cut into inch lengths4 #a cup milk4 #a great spoonful of butter1 rolled in flour4 ,pepper and salt4 ,stew the celery in clear water until tender4 ,turn off the water1 add the milk1 and as soon as this boils1 seasoning and butter4 ,boil up once and serve very hot4 ,,radishes4 ,a friend of mine1 after many and woful trials with 8the greatest plague of life10 engaged a supercilious young lady who 8only hired out in the best of families as a professed cook40 ,she arrived in the afternoon1 and was told that tea would be a simple affair--bread-and-butter1 cold meat1 cake1 and a dish of radishes1 which were brought in from the garden as the order was given4 ,the lady was summoned to the parlor at that moment1 and remarked in leaving--8,you can prepare those now1 ,bridget40 ,awhile later she peeped into the kitchen1 attracted by the odor of hot fat4 ,the frying-pan hissed on the fire1 the contents were a half-pound of butter1 and the 8professional0 stood at the table with a radish topped and tailed in one hand1 a knife in the other4 8,i'm glad to see ye10 thus she greeted the intruder4 8,is it paled or onpaled ye'll have them radishes8 ,some of the quality likes 'em fried wid the skins on--some widout4 ,i thought ,i'd wait and ask yerself40 ,my readers can exercise their own choice in the matter of peeling1 putting the frying out of the question4 ,wash and lay them in ice-water so soon as they are gathered4 ,cut off the tops when your breakfast or supper is ready1 leaving about an inch of the stalks on2 scrape off the skin if you choose1 but the red ones are prettier if you do not2 arrange in a tall glass or a round glass saucer1 the stalks outside1 the points meeting in the centre2 lay cracked ice among them and send to table4 ,scrape and quarter the large white ones4 ,good radishes are crisp to the teeth1 look cool1 and taste hot4 ,,okra4 ,boil the young pods1 in enough salted hot water to cover them1 until tender4 ,drain thoroughly1 and when dished pour over them a sauce of three or four spoonfuls melted 7not drawn7 butter1 a tablespoonful of vinegar1 pepper1 and salt to taste4 ,heat to boiling before covering the okras with it4 ,,boiled ,,hominy4 ,the large kind1 made of cracked1 not ground corn1 is erroneously termed 8samp0 by ,northern grocers4 ,this is the ,indian name for the fine-grained4 ,to avoid confusion1 we will call the one large1 the other small4 ,soak the large over night in cold water4 ,next day put it into a pot with at least two quarts of water to a quart of the hominy1 and boil slowly three hours1 or until it is soft4 ,drain in a cullender1 heap in a root-dish1 and stir in butter1 pepper1 and salt4 ,soak the small hominy in the same way1 and boil in as much water1 slowly1 stirring very often1 almost constantly at the last4 ,it should be as thick as mush1 and is generally eaten at breakfast with sugar1 cream1 and nutmeg4 ,it is a good and exceedingly wholesome dish1 especially for children4 ,the water in which it is boiled should be slightly salt4 ,if soaked in warm water1 and the same be changed once or twice for warmer1 it will boil soft in an hour4 ,boil in the last water4 ,,fried ,,hominy4 ,if large1 put a good lump of butter or dripping in the frying-pan1 and heat4 ,turn in some cold boiled hominy1 and cook until the under-side is browned4 ,place a dish upside down on the frying-pan and upset the latter1 that the brown crust may be uppermost4 ,eat with meat4 ,cut the small hominy in slices and fry in hot lard or drippings4 ,or1 moisten to a soft paste with milk2 beat in some melted butter1 bind with a beaten egg1 form into round cakes with your hands1 dredge with flour and fry a light brown4 ,,hominy ,,croquettes4 ,to a cupful of cold boiled hominy 7small-grained7 add a tablespoonful melted butter and stir hard1 moistening1 by degrees1 with a little milk1 beating to a soft light paste4 ,put in a teaspoonful of white sugar1 and lastly1 a well-beaten egg4 ,roll into oval balls with floured hands1 dip in beaten egg1 then cracker-crumbs1 and fry in hot lard4 ,very good6 ,,baked ,,hominy4 ,to a cupful of cold boiled hominy 7small kind7 allow two cups of milk1 a heaping teaspoonful of butter1 a teaspoonful of white sugar1 a little salt1 and three eggs4 ,beat the eggs very light1 yolks and whites separately4 ,work the yolks first into the hominy1 alternately with the melted butter4 ,when thoroughly mixed1 put in sugar and salt1 and go on beating while you soften the batter gradually with the milk4 ,be careful to leave no lumps in the hominy4 ,lastly stir in the whites1 and bake in a buttered pudding-dish1 until light1 firm1 and delicately browned4 ,this can be eaten as a dessert1 but it is a delightful vegetable1 and the best substitute that can be devised for green corn pudding4 ,,rice ,,croquettes4 ,half a cup of rice4 #a pint milk4 #b tablespoonfuls sugar4 #c eggs4 ,a little grated lemon-peel4 #a tablespoonful melted butter4 ,a saltspoonful salt4 ,soak the rice three hours in warm water enough to cover it4 ,drain almost dry1 and pour in the milk4 ,stew in a farina-kettle1 or one saucepan set in another of hot water1 until the rice is very tender4 ,add the sugar1 butter and salt1 and simmer ten minutes4 ,whisk the eggs to a froth1 and add cautiously1 taking the saucepan from the fire while you whip them into the mixture4 ,return to the range or stove1 and stir while they thicken1 not allowing them to boil4 ,remove the saucepan1 and add the grated lemon-peel2 then turn out upon a well-greased dish to cool4 ,when cold and stiff1 flour your hands and roll into oval or pear-shaped balls2 dip in beaten egg1 then in fine cracker-crumbs1 and fry in nice lard4 ,or1 ,you can make a plainer dish of cold boiled rice1 moistened with milk and a little melted butter to a smooth paste4 ,add sugar and salt1 bind with two or three beaten eggs2 make into cakes or balls1 and proceed as directed above4 ,eat hot with roast or boiled fowls4 ,if you shape like a pear1 stick a clove in the small end for the stem4 ,,boiled ,,rice4 ,pick over carefully and wash in two waters1 letting it stand in the last until you are ready to boil4 ,have ready some boiling water slightly salted1 and put in the rice4 ,boil it just twenty minutes1 and do not put a spoon in it1 but shake up hard and often1 holding the cover on with the other hand4 ,when done1 drain off the water1 and set the saucepan uncovered upon the range1 where the rice will dry1 not burn1 for five minutes4 ,eat with boiled mutton or fowls4 ,,baked ,,macaroni4 ,break half a pound of pipe macaroni in pieces an inch long1 and put into a saucepan of boiling water slightly salted4 ,stew gently twenty minutes4 ,it should be soft1 but not broken or split4 ,drain well and put a layer in the bottom of a buttered pie or pudding-dish2 upon this grate some mild1 rich cheese1 and scatter over it some bits of butter4 ,spread upon the cheese more macaroni1 and fill the dish in this order1 having macaroni at the top1 buttered well1 without the cheese4 ,add a few spoonfuls of cream or milk1 and a very little salt4 ,bake covered half an hour1 then brown nicely1 and serve in the bake-dish4 ,,stewed ,,macaroni--,,italian ,,style4 ,break the macaroni into inch lengths1 and stew twenty minutes1 or until tender4 ,prepare the sauce beforehand4 ,cut half a pound of beef into strips and stew half an hour4 ,the water should be cold when the meat is put in4 ,at the end of that time1 add a minced onion and a pint of tomatoes peeled and sliced4 ,boil for an hour1 and strain through a cullender when you have taken out the meat4 ,the sauce should be well boiled down by this time4 ,you do not want more than a pint for a large dish of macaroni4 ,return the liquid to the saucepan1 add a good piece of butter1 with pepper and salt1 and stew until you are ready to dish the macaroni4 ,drain this well1 sprinkle lightly with salt1 and heap upon a chafing-dish or in a root-dish4 ,pour the tomato-sauce over it2 cover and let it stand in a warm place ten minutes before sending to table4 ,send around grated cheese with it4 ,the ,italians serve the meat also in a separate dish as a ragot1 adding some of the sauce1 highly seasoned with pepper and other spices4 ,,macaroni ,,la ,,cr,,me4 ,cook the macaroni ten minutes in boiling water4 ,drain this off1 and add a cupful of milk1 with a little salt4 ,stew until tender4 ,in another saucepan heat a cup of milk to boiling1 thicken with a teaspoonful of flour1 stir in a tablespoonful of butter1 and lastly1 a beaten egg4 ,when this thickens1 pour over the macaroni after it is dished4 ,this is a simple and good dessert1 eaten with butter1 sugar1 and nutmeg1 or sweet sauce4 ,if set on with meat1 grate cheese thickly over it1 or send around a saucer of grated cheese with it4 ,,eggs4 ,to guess 7,i do not say determine7 whether an egg is good1 shut one eye2 frame the egg in the hollow of the hand1 telescope-wise1 and look at the sun through it with the open eye4 ,if you can distinctly trace the outline of the yolk and the white looks clear around it1 the chances are in favor of the egg and the buyer4 ,or1 shake it gently at your ear4 ,if addled1 it will gurgle like water2 if there is a chicken inside1 you may distinguish a slight 8thud0 against the sides of the egg4 ,or1 still again1 you may try eggs from your own poultry-yard by putting them into a pan of cold water4 ,the freshest sink first4 ,those that float are questionable--generally worse4 ,the best plan is to break them4 ,in making cake1 or anything that requires more than one1 break each over a saucer1 that it may be alone in its condemnation1 if bad4 ,reject doubtful ones without hesitation4 ,yield implicit trust1 or none at all4 ,keep eggs in a cool1 not cold place4 ,pack in bran or salt1 with the small end downward1 if you wish to use within two or three weeks2 and furthermore1 take the precaution to grease them well with linseed oil1 or wash them over with a weak solution of gum tragacanth or varnish4 ,this excludes the air4 ,another way is to make some pretty strong lime-water1 allowing a pound of lime to a gallon of boiling water4 ,when perfectly cold1 fill a large jar with it in which you have packed the eggs1 small end downward2 lay a light saucer upon the top to keep them under water1 and keep in a cool place4 ,renew the lime-water every three weeks4 ,you may add an ounce of saltpetre to it4 ,eggs for boiling may be 8canned0 as follows3 ,so soon as they are brought in from the nests1 put two or three dozen at a time in a deep pan2 pour scalding water over them2 let it stand thirty seconds1 and turn it all off4 ,cover immediately with more scalding water1 and repeat the process yet the third time4 ,wipe dry1 and pack in bran or salt when they cool4 ,this hardens the albumen into an air-tight case for the yolk4 ,of course1 you cannot use these eggs for cake or syllabubs1 or anything that is prepared with whipped eggs4 ,pack with the small end down4 ,,boiled ,,eggs4 ,put into a saucepan of boiling water with a tablespoon1 not to break or crack them4 ,only a slovenly cook1 or a careless one1 drops them in with her fingers4 ,boil steadily three minutes1 if you want them soft--ten1 if hard4 ,another way is to put them on in cold water1 and let it come to a boil1 which will be in ten minutes4 ,the inside1 white and yolk1 will be then of the consistency of custard4 ,many gourmands like them best thus4 ,still another is to put them in one of the silver egg-boilers used on the breakfast-table 7a covered bowl will do as well72 cover them with boiling water1 and let them stand three minutes4 ,pour this off1 and refill with more1 also boiling hot1 and leave them in it five minutes longer4 ,wrap in a napkin in a deep dish1 if you have not a regular egg-dish4 ,,dropped ,,or ,,poached ,,eggs4 ,strain some boiling water into a frying-pan1 which must also be perfectly clean4 ,the least impurity will mar the whiteness of the eggs4 ,when the water boils1 break the eggs separately into a saucer4 ,take the frying-pan off1 and slip the eggs1 one by one1 carefully upon the surface4 ,when all are in1 put back over the fire and boil gently three minutes4 ,take out with a perforated skimmer1 drain1 and lay upon slices of buttered toast in a hot dish4 ,garnish with parsley1 and dust with pepper and salt4 ,,poached ,,eggs ,,la ,,cr,,me4 ,nearly fill a clean frying-pan with strained water boiling hot2 strain a tablespoonful of vinegar through double muslin1 and add to the water with a little salt4 ,slip your eggs from the saucer upon the top of the water 7first taking the pan from the fire47 ,boil three minutes and a half1 drain1 and lay on buttered toast in a hot dish4 ,turn the water from the pan and pour in half a cupful of cream or milk4 ,if you use the latter1 thicken with a very little corn-starch4 ,let it heat to a boil1 stirring to prevent burning1 and add a great spoonful of butter1 some pepper and salt4 ,boil up once1 and pour over the eggs4 ,a better way still is to heat the milk in a separate saucepan1 that the eggs may not have to stand4 ,a little broth improves the sauce4 ,,ham ,,and ,,eggs4 ,fry the eggs in a little very nice salted lard2 drain off every drop of grease1 and lay them upon a hot dish1 with neat slices of fried ham around the edges1 half the size of the slice as first carved from the ham4 ,trim off the rough edges of the eggs1 and cut the ham evenly in oblong pieces before dishing4 ,garnish with parsley4 ,,fried ,,eggs4 ,melt some butter in a frying-pan1 and when it hisses drop in the eggs carefully4 ,fry three minutes2 dust with pepper and salt1 and transfer to a hot dish4 ,,fricasseed ,,eggs4 ,boil the eggs hard1 cut in half crosswise1 and take out the yolks4 ,chop these fine1 or rub to a paste1 with a little ground tongue or ham or cold fowl1 some minced parsley1 some melted butter1 and a very little made mustard4 ,work well together and fill the whites with it1 setting them close together in a deep covered dish1 the open ends up4 ,have ready some veal gravy or chicken broth2 heat to boiling in a saucepan with a half teaspoonful chopped parsley1 salt1 pepper1 and lastly three tablespoonfuls of cream to a cup of broth4 ,boil up2 pour smoking hot over the eggs1 let them stand five minutes1 closely covered1 and send to table4 ,this is not an expensive dish4 ,eggs are always a cheaper breakfast-dish for a small family than meat1 even at fifty cents a dozen4 ,six will make a nice quantity of the fricassee1 and it is a delicious relish4 ,always drop hard-boiled eggs into cold water as soon as they are done1 to prevent the yolks from turning black4 ,,breaded ,,eggs4 ,boil hard1 and cut in round thick slices4 ,pepper and salt2 dip each in beaten raw egg1 then in fine bread-crumbs or powdered cracker1 and fry in nice dripping or butter1 hissing hot4 ,drain off every drop of grease1 and serve on a hot dish for breakfast1 with sauce1 like that for fricasseed eggs1 poured over them4 ,,baked ,,eggs4 ,break six or seven eggs into a buttered dish1 taking care that each is whole1 and does not encroach upon the others so much as to mix or disturb the yolks4 ,sprinkle with pepper and salt1 and put a bit of butter upon each4 ,put into an oven and bake until the whites are well set4 ,serve very hot1 with rounds of buttered toast1 or sandwiches4 ,,scrambled ,,eggs4 ,put a good piece of butter in a frying-pan1 and when it is hot drop in the eggs1 which should be broken whole into a bowl4 ,stir in with them a little chopped parsley1 some pepper and salt1 and keep stirring to and fro1 up and down1 without cessation1 for three minutes4 ,turn out at once into a hot dish1 or upon buttered toast and eat without delay4 ,,chinese ,,bird',s-,,nest ,,of ,,eggs4 ,make a white sauce as follows3 ,stew half a pound of lean veal1 cut into strips1 with a large sprig of parsley1 in a quart of water1 until the meat is in rags1 and the liquor reduced one-half4 ,strain through tarlatan or lace1 and return to the saucepan with half a cupful of milk4 ,when it boils1 thicken with a little rice or wheat flour1 season with white pepper and salt1 and the juice of half a lemon4 ,set in the corner to keep hot4 ,have ready six1 or eight1 or ten hard-boiled eggs4 ,take out the yolks carefully1 and cut the whites into thin shreds4 ,pile the yolks in the centre of a round1 shallow dish1 arrange the shreds of white about them in the shape of a bird's nest2 give a final stir to the sauce1 and pour carefully over the eggs4 ,it should not rise higher in the dish than half way to the top of the nest1 when it flows down to its level4 ,garnish with parsley4 ,,scalloped ,,eggs4 ,make a force-meat of chopped ham--ground is better--fine bread-crumbs1 pepper1 salt1 a little minced parsley1 and some melted butter4 ,moisten with milk to a soft paste1 and half fill some patty-pans or scallop-shells with the mixture4 ,break an egg carefully upon the top of each1 dust with pepper and salt1 and sift some very finely powdered cracker over all4 ,set in the oven1 and bake until the eggs are well set--about eight minutes4 ,eat hot4 ,they are very nice4 ,you can substitute ground tongue for the ham4 ,,poached ,,eggs1 ,,with ,,sauce4 ,make the sauce by putting half a cupful of hot water in a saucepan1 with a teaspoonful of lemon-juice1 three tablespoonfuls of veal or chicken broth 7strained71 pepper1 salt1 mace1 and a tablespoonful of butter1 with a little minced parsley4 ,boil slowly ten minutes1 and stir in a well-whipped egg carefully1 lest it should curdle4 ,have ready some poached eggs in a deep dish1 and pour the sauce over them4 ,,eggs ,,upon ,,toast4 ,put a good lump of butter into the frying-pan4 ,when it is hot1 stir in four or five well-beaten eggs1 with pepper1 salt1 and a little parsley4 ,stir and toss for three minutes4 ,have ready to your hand some slices of buttered toast 7cut round with a tin cake-cutter before they are toasted72 spread thickly with ground or minced tongue1 chicken1 or ham4 ,heap the stirred egg upon these in mounds1 and set in a hot dish garnished with parsley and pickled beets4 ,,eggs ,,au ,,lit 7in bed74 ,mince some cold fowl--chicken1 turkey1 or duck 7or some cold boiled veal and ham in equal quantities7--very fine1 and rub in a ,wedgewood mortar1 adding by degrees some melted butter1 pepper1 salt1 minced parsley1 and two beaten eggs4 ,warm in a frying-pan when it is well mixed1 stirring in a little hot water should it dry too fast4 ,cook five minutes1 stirring to keep it from scorching or browning4 ,form1 on a hot platter or flat dish1 into a mound1 flat on top1 with a ridge of the mixture running all around4 ,it is easily moulded with a broad-bladed knife4 ,in the dish thus formed1 on the top of the mince-meat1 lay as many poached eggs as it will hold1 sprinkling them with pepper and salt4 ,arrange triangles of buttered toast in such order1 at the base of the mound1 that they shall make a pointed wall against it4 ,,devilled ,,eggs4 ,boil six or eight eggs hard2 leave in cold water until they are cold2 cut in halves1 slicing a bit off the bottoms to make them stand upright1 la ,columbus4 ,extract the yolks1 and rub to a smooth paste with a very little melted butter1 some cayenne pepper1 a touch of mustard1 and just a dash of vinegar4 ,fill the hollowed whites with this1 and send to table upon a bed of chopped cresses1 seasoned with pepper1 salt1 vinegar1 and a little sugar4 ,the salad should be two inches thick1 and an egg be served with a heaping tablespoonful of it4 ,you may use lettuce or white cabbage instead of cresses4 ,,egg-,,baskets4 ,make these for breakfast the day after you have had roast chicken1 duck1 or turkey for dinner4 ,boil six eggs hard1 cut neatly in half and extract the yolks4 ,rub these to a paste with some melted butter1 pepper1 and salt1 and set aside4 ,pound the minced meat of the cold fowl fine in the same manner1 and mix with the egg-paste1 moistening with melted butter as you proceed1 or with a little gravy1 if you have it to spare4 ,cut off a slice from the bottoms of the hollowed whites of the egg1 to make them stand2 fill with the paste2 arrange close together upon a flat dish1 and pour over them the gravy left from yesterday's roast1 heated boiling hot1 and mellowed by a few spoonfuls of cream or rich milk4 ,,omelette 7plain74 ,beat six eggs very light1 the whites to a stiff froth that will stand alone1 the yolks to a smooth thick batter4 ,add to the yolks a small cupful of milk1 pepper1 and salt2 lastly stir in the whites lightly4 ,have ready in a hot frying-pan a good lump of butter4 ,when it hisses1 pour in your mixture gently and set over a clear fire4 ,it should cook in ten minutes at most4 ,do not stir1 but contrive1 as the eggs 8set10 to slip a broad-bladed knife under the omelette to guard against burning at the bottom4 ,the instant 8hiss0 of the butter as it flows to the hottest part of the pan will prove the wisdom and efficacy of the precaution4 ,if your oven is hot1 you may put the frying-pan into it as soon as the middle of the omelette is set4 ,when done1 lay a hot dish bottom upward on the top of the pan1 and dexterously upset the latter to bring the browned side of the omelette uppermost4 ,eat soon1 or it will fall4 ,i know these directions to be worthy of note4 ,i have never seen lighter or better omelettes anywhere than in households where these have been the rule for years in the manufacture of this simple and delightful article of food4 ,,omelette ,,with ,,ham1 ,,tongue1 ,,or ,,chicken4 ,make precisely as above2 but when it is done1 scatter thickly over the surface some minced ham1 tongue1 or seasoned chicken1 slip your broad knife under one side of the omelette and double in half1 enclosing the meat4 ,then upset the frying-pan upon a hot dish4 ,or1 ,you can stir the minced meat into the omelette after all the ingredients are put together1 adding1 if you like1 some chopped parsley4 ,,cauliflower ,,omelette4 ,chop some cold cauliflower very fine1 and mix in when your omelette is ready to go into the pan4 ,season highly with cayenne pepper and salt4 ,,asparagus ,,omelette4 ,is made of the tops only1 minced and seasoned1 and stirred in as is the cauliflower4 ,tomato omelette has stewed tomato spread over the surface1 and is then doubled in half4 ,,egg-,,balls ,,for ,,soup4 ,rub the yolks of three or four hard-boiled eggs to a smooth paste with a very little melted butter1 pepper1 and salt4 ,to these add two raw ones1 beaten light1 and enough flour to hold the paste together4 ,mince into balls with floured hands and set in a cool place until just before your soup comes off1 when put in carefully and boil one minute4 ,,omelette ,,aux ,,fines ,,herbes4 ,after the yolks and whites are mixed together with the milk1 stir in1 with two or three strokes of the spoon or whisk1 two tablespoonfuls of chopped parsley1 green thyme1 and sweet marjoram1 with pepper and salt4 ,fry instantly4 ,,cheese ,,omelettes4 ,grate some rich old cheese1 and having mixed the omelette as usual1 stir in the cheese with a swift turn or two of the whisk1 and at the same time some chopped parsley and thyme4 ,if you beat long the cheese will separate the milk from the eggs4 ,cook at once4 ,or1 ,make the omelette in the usual way2 grate cheese upon it and fold it over4 ,,sweet ,,omelettes4 ,omelette ,souffle--7,fried47 #f eggs4 #d tablespoonfuls sugar 7powdered47 #a teaspoonful of vanilla4 #b tablespoonfuls butter4 ,beat the whites and yolks separately4 ,add the sugar to the yolks1 a little at a time1 beating very thoroughly1 until they are smooth and thick4 ,the whites should stand alone4 ,put two tablespoonfuls of butter in a frying-pan1 heat to boiling1 and when you have added the vanilla to the omelette1 pour it in and cook very quickly1 as you would a plain one4 ,slip the knife frequently under it1 to loosen from the sides and bottom4 ,it is more apt to scorch than an omelette without sugar4 ,turn out upon a very hot dish1 sift powdered sugar over the top1 and serve instantly1 or it will fall and become heavy4 ,omelette ,souffle--7,baked47 #f eggs4 #f tablespoonfuls of powdered sugar4 ,juice of a lemon and half the peel1 grated4 ,beat yolks and whites separately and very well4 ,add to the yolks by degrees the powdered sugar1 and beat until it ceases to froth1 and is thick and smooth4 ,the whites should be stiff enough to cut with a knife4 ,stir together lightly with the seasoning1 pour into a well-buttered dish1 and bake in a quick oven five or six minutes4 ,the dish should be warmed when it is buttered1 not to chill the eggs4 ,send around with a spoon1 and let each one help himself before it can fall4 ,,apple ,,omelette4 #f large pippins4 #a tablespoonful butter4 #h eggs4 #e or #f tablespoonfuls sugar4 ,nutmeg to taste4 #a teaspoonful rose-water4 ,stew the apples1 when you have pared and cored them1 as for apple-sauce4 ,beat them very smooth while hot1 adding the butter1 sugar1 and nutmeg4 ,when perfectly cold1 put with the eggs1 which should be whipped light1 yolks and whites separately4 ,put in the yolks first1 then the rose-water1 lastly the whites1 and pour into a deep bake-dish1 which has been warmed and buttered4 ,bake in a moderate oven until it is delicately browned4 ,eat warm--not hot--for tea1 with ,graham bread4 ,it is better for children--,i say nothing of their elders--than cake and preserves4 ,,omelette ,,with ,,jelly4 ,currant or other tart jelly4 #e eggs4 #d tablespoonfuls cream1 or the same of milk1 thickened with a teaspoonful of rice-flour or arrow-root4 #b tablespoonfuls powdered sugar4 #a teaspoonful bitter almond or vanilla flavoring4 ,beat whites and yolks separately1 adding to the latter the sugar and milk after they are thick and smooth4 ,next1 chop in the seasoning2 lastly1 stir in the whites with a few swift strokes4 ,put a large spoonful of butter in the frying-pan1 and1 when it is hot1 pour in the omelette4 ,spread upon it when done1 which will be in a very few minutes1 some nice jelly4 ,take the pan from the fire to do this1 spread quickly1 slip your knife or tin spatula under one-half of the omelette1 and double it over4 ,turn over on a hot platter1 sift powdered sugar upon it1 and eat at once4 ,,milk1 ,,butter1 ,,cheese1 ,,etc4 ,a cool cellar is the best place in which to keep milk1 if you have no dairy or milk-room4 ,strain it into broad shallow pans1 which are lukewarm from recent scalding4 ,you can get them made in one piece1 with no seams in which sour cream or dirt may lurk unsuspected4 ,set upon swing shelves1 to avoid the possibilities of drowned mice1 and keep the cellar dark to save it from flies4 ,in twelve hours skim for the table1 and1 unless you have need of the milk1 let it stand twelve hours more for the second rising of cream4 ,put this into the stone jar or crock in which the cream is kept for churning4 ,even in butter-making1 ,i have found it a good plan to take off at night the cream clean from the morning churning1 instead of letting it stand twenty-four hours1 as is the usual custom4 ,the 8second rising0 will repay one for the additional trouble4 ,churn as soon as convenient after the cream 8loppers0 or thickens4 ,if it stands too long1 it becomes bitter or musty4 ,the churn should be well scalded and aired between the churnings4 ,scrupulous cleanliness should be the unbending rule of dairy arrangements4 ,all strongly-flavored substances must be kept from the neighborhood of milk and butter4 ,they are ready absorbents1 and when they contract odor or taste1 never get rid of it4 ,have earthen and tin milk vessels1 and never allow them to be put to any other use4 ,scald the churn1 and cool with ice or spring water2 pour in the thick cream4 ,churn rather fast1 until the butter-flakes1 left by the dasher upon the top1 show that the end to be gained is near--then more slowly4 ,the motion should always be regular4 ,in warm weather pour a little cold water into the churn1 should the butter come slowly4 ,take it up with the perforated dasher1 turning it dexterously just below the surface of the butter-milk1 to catch every stray bit4 ,have ready some clean1 very cold water1 in a deep wooden tray1 and into this plunge the dasher when you draw it from the churn4 ,the butter will float off1 leaving the dasher free4 ,having collected every particle1 gather behind a wooden butter-shovel and drain off the water1 squeezing and pressing the butter with the shovel4 ,set in a cool place for an hour to harden--a necessary measure in summer--then work and knead it with a wooden ladle until not another drop of water exudes1 and the butter is like yellow marble in polish and closeness of pores4 ,when you have worked out the butter-milk1 add by degrees fine salt in the proportion of a dessertspoonful to every pound4 ,then set aside for some hours1 always in a cool place4 ,the last working is a slight affair1 comparatively4 ,still using the paddle1 and never1 from beginning to end of the operation1 touching with your hands1 mould into rolls or pound 8pats40 ,mark with grooves or checkers with the ladle1 or stamp with a print4 ,wrap each roll in a clean wet linen cloth1 which has no touch of soap or starch about it1 and pack in a stone jar1 sprinkling a little salt between the layers4 ,if you wish to keep it a long time1 work with especial care1 and pack down hard in a perfectly clean stone jar4 ,do not1 above all things1 take one that has ever been used for pickles4 ,you may not detect the faintest odor lingering about it1 but the butter will1 and absorb it1 too4 ,some cover the butter with strong brine1 but a better way is to press a fine linen cloth closely to the surface1 and cover this with a thick layer of clean fine salt4 ,set in a cool1 dry place1 and keep the cloth over it all the time2 also a tightly-fitting lid4 ,when you begin to use it1 take out enough to last a week1 and re-cover4 ,if you admit the air every day1 it is apt to grow strong4 ,a pretty plate of butter for the table is made of balls half the size of an egg1 rolled in the little fluted paddles sold for the purpose4 ,,bonny-,,clabber1 ,,or ,,loppered-,,milk4 ,set a china or glass dish of skimmed milk away in a warm place1 covered4 ,when it turns--i4 e41 becomes a smooth1 firm1 but not tough cake1 like blanc-mange--serve in the same dish4 ,cut out carefully with a large spoon1 and put in saucers1 with cream1 powdered sugar1 and nutmeg to taste4 ,it is better1 if set on the ice for an hour before it is brought to table4 ,do not let it stand until the whey separates from the curd4 ,few people know how delicious this healthful and cheap dessert can be made1 if eaten before it becomes tart and tough1 with a liberal allowance of cream and sugar4 ,there are not many jellies and creams superior to it4 ,,rennet4 ,clean the stomach of a calf 7or have your butcher do it for you7 as soon as it is killed1 scouring inside and out with salt4 ,when perfectly clean1 tack upon a frame to dry in the sun for a day4 ,cut in squares1 and pack down in salt1 or keep in wine or brandy4 ,when you wish to use the salted1 soak half an hour in cold water1 wash well1 and put into the milk to be turned1 tied to a string1 that it may be drawn out without breaking the curd4 ,the liquor rennet sold by druggists is sometimes good1 quite as often worthless4 ,you can1 however1 get the dried or salted in the markets1 and often in the drug-stores4 ,,mountain ,,custard1 ,,or ,,junket4 ,take a piece of rennet an inch long1 or a teaspoonful of the wine in which rennet is kept1 to each quart of milk4 ,season with vanilla or lemon1 a little nutmeg1 and a tablespoonful of sugar to each part4 ,more will retard the formation4 ,set in a warm place--near the fire1 or on the kitchen table--closely covered4 ,look at it from time to time1 and if1 in the course of an hour1 there are no signs of stiffening1 add more rennet4 ,when it is firm1 like blanc-mange1 and before the whey separates from the curd1 remove the rennet1 and set upon ice until it is wanted4 ,serve with powdered sugar and cream4 ,,thickened ,,milk4 ,boil a quart of milk1 add a very little salt1 and two tablespoonfuls of rice or wheat flour wet in cold milk4 ,stir in smoothly1 and let it thicken in a vessel of boiling water1 keeping the outer saucepan at a hard boil for half an hour4 ,eat with butter and sugar1 or with cream and sugar4 ,for invalids1 or children who are suffering with summer disorders1 boil at least an hour1 stirring very often4 ,,cheese4 ,i have doubted the utility of inserting a receipt for regular cheese-making4 ,the apparatus necessary for the manufacture is seldom1 if ever1 found in a private family1 while cheese can be had in every country store at one-third the expense to an amateur of making it4 ,but1 remembering that it may be a pleasant1 if not profitable experiment1 for the mistress of many cows to make at her odd moments1 ,i have secured what purports to be an exact description of 8cheese-making on a small scale40 ,to each gallon of milk warm from the cow1 add a piece of rennet six inches long and three wide1 or two tablespoonfuls rennet water--i4 e41 water in which rennet has been boiled4 ,cover1 and set in a warm place until it becomes a firm curd2 this should be1 at the most1 not more than three-quarters of an hour4 ,when the whey has separated entirely1 and looks clear and greenish1 wash your hands very clean1 and with them gently press all the curd to one side of the pan or tub1 while an assistant dips out the whey4 ,have ready a stout linen bag1 pour the curd into it1 and hang it up to dry until not another drop of whey can be pressed out2 then put the curd into a wooden dish1 and chop it fine4 ,empty into a finer bag1 and put into a small cheese-box1 or other circular wooden box with a perforated bottom1 and a lid that slides down easily but closely on the inside4 ,your bag should be as nearly as possible the same shape and size as this box4 ,lay heavy weights upon the top1 in lack of a cheese-press1 and let it stand an hour4 ,the cloth should be wet inside as well as out1 before you put the curds in4 ,at the end of the hour1 take out the cheese and chop again1 adding salt this time4 ,have ready a fresh wet cloth2 pack in the curd hard4 ,there should be a circular cover for this bag1 which must be basted all around1 and very smooth on top4 ,scald the box and cover1 then rinse with cold water1 and put the cheese again under press for twelve hours4 ,next day1 take it out1 rub all over with salt1 and fit on a clean wet cloth4 ,look at it sixteen hours later1 pare off the rough edges1 and scrape the sides of inequalities before returning to the press for the last time4 ,let it remain under the weights for twenty-four hours4 ,strip off the cloth1 rub the cheese well with butter1 and lay upon a clean cloth spread on a shelf in a cool1 dry place4 ,a wire-safe is best4 ,wipe clean2 then rub every day with butter for a week1 and turn also every twenty-four hours4 ,at the end of the week1 omit the greasing1 and rub hard with a coarse cloth4 ,do this every day for a month4 ,your cheese will then be eatable1 but it will be much finer six months later4 ,stilton cheeses--renowned over the world--are buried in dry heather when they are firm enough to remove from the shelves1 and kept there a month4 ,this is called 8ripening40 ,,cottage ,,cheese4 ,heat sour milk until the whey rises to the top4 ,pour it off1 put the curd in a bag and let it drip six hours1 without squeezing it4 ,put in a wooden bowl1 chop fine with a wooden spoon1 salt to taste1 and work to the consistency of soft putty1 adding a little cream and butter as you proceed4 ,mould with your hands into round 8pats0 or balls1 and keep in a cool place4 ,it is best when fresh4 ,,cream ,,cheese4 ,stir a little salt into a pan of 8loppered0 cream4 ,pour into a linen bag1 and let it drain three days1 changing the bag every day4 ,then pack into a wooden cup or mould with holes in the bottom1 and press two hours4 ,wet the mould with cold water before putting in the cream-curd4 ,wrapped in soft white paper--two or three folds of tissue paper will do--to exclude the air1 they will keep in a cool place for a week4 ,this is the cheese sold in this country under the name of ,neufchatel4 ,,bread4 ,if eminence of importance entitled a subject to pre-eminence of position1 that of which we are now about to speak should have stood foremost in this work4 ,it is not a pleasant thing to think or write about1 but it is a stubborn fact1 that upon thousands of tables1 in otherwise comfortable homes1 good bread is an unknown phenomenon4 ,i say phenomenon1 because it would indeed be a marvellous estrangement of cause and effect were indifferent flour1 unskillfully mixed with flat yeast1 badly risen and negligently baked1 to result in that pride of the notable housekeeper--light1 sweet1 wholesome bread4 ,i know a household where sour1 stiff bread is the rule1 varied several times during the week by muffins scented and colored with soda1 clammy biscuit1 and leathery griddle-cakes2 another where the bread is invariably over-risen1 and consequently tasteless1 sometimes slightly acid2 yet another in which home-made bread is not used at all because it is 8so troublesome and uncertain10 the mistress preferring to feed her family1 growing children and all1 upon the vari-colored sponges bought at the bakers--sponges inflated with sal volatile1 flavorless1 and dry as chips when a day old1 and too often betraying1 in the dark streaks running through the interior of the loaf1 want of cleanliness in the kneader4 ,yet these are all well-to-do people1 who submit to these abominations partly because they do not know how badly off they are--chiefly because it is their way of doing1 and they see no reason for changing4 8,i have been a housekeeper for thirty years1 and have always mixed my bread just so10 retorted a mistress once1 when ,i mildly set forth the advantages of 8setting a sponge0 over-night4 8,i put in flour1 yeast1 and milk if ,i have it1 and give them a good stir2 then set the dough down to rise4 ,our folks don't fancy very light bread4 ,there don't seem to be any substance in it--so to speak4 ,mine generally turns out pretty nice4 ,it's all luck1 after all1 about bread40 8,i'm told you have a receipt for making bread10 laughed another to me2 8,i never heard of such a thing in my life1 and ,i've been keeping house eighteen years4 ,so ,i thought ,i'd call and ask you for it--just as a curiosity1 you know4 ,i want to see what it is like40 ,i wisely kept my thoughts to myself1 and dictated the receipt1 which she jotted down in a memorandum-book laughing all the while at the 8excellent joke40 8,you really use this80 she demanded1 when this was done4 8,i do4 ,i have used no other for many years40 8,and the bread ,i ate upon your table1 the other night1 was made according to this80 ,again an affirmative answer4 8,i guess your cook could tell another story10 rejoined the skeptic4 8,you can't make me believe that bread is made by rule4 ,i put my materials together anyhow1 and ,i have as good luck as most of my neighbors40 ,i regarded my visitor as an impertinent simpleton2 but ,i have been amazed1 in subsequent years1 at finding that her creed is that of hundreds of housewives more or less sensible4 8,luck0 rules the baking1 and upon the shoulders of this ,invisible are laid the deficiencies of the complacent cook4 ,cheap flour and laziness are at the bottom of more mishaps in the bread line than any other combination of circumstances4 ,from the inferior grades of flour1 it is possible to make tolerable biscuit1 crumpets1 and muffins1 plain pastry1 and very good griddle-cakes4 ,you cannot1 by any stretch of art1 produce excellent bread from poor flour4 ,it is no economy to purchase it for this purpose4 ,it is judicious to lay in two barrels at a time1 and to use the best only for the semi- or tri-weekly baking4 ,chiefest then among the conditions to good bread1 ,i place good 8family0 flour--dry1 elastic1 and odorless4 ,whiteness is a secondary consideration1 although1 to ,american eyes1 this is a recommendation4 ,a little experience will teach you to detect the signs that foretell satisfactory baking-days1 and vice vers4 ,if in handling the flour you discern a heaviness like that of ground plaster2 if in squeezing a handful tightly you discover that it retains the imprint of palm and fingers1 and rolls back into the tray a compact ball or roll2 if it is in the least musty1 or sour1 use it very sparingly in your trial-baking1 for the chances are as ten to one that you will head the barrel up again and return it to your grocer4 ,sometimes new flour can be ripened for use by sifting enough for each baking into a large tray1 and exposing it to the hot sun for some hours1 or by setting it upon the kitchen hearth for the same time4 ,and it not unfrequently happens that flour improves greatly after the barrel has been open for several days or weeks4 ,it dries out and becomes lighter1 more elastic4 ,next in importance to the quality of the flour is that of the yeast4 ,this should be light in color and lively1 effervescing easily when shaken1 and emitting an odor like weak ammonia4 ,if dull or sour1 it is bad4 ,in cities it is easiest1 perhaps cheapest1 to buy yeast from a brewery or bakery1 exercising your discrimination as to quality4 ,unless you can satisfy yourself in this regard1 you had better make your own4 ,i can confidently recommend the receipts given in this work as easy and safe1 having tried them in my own family4 ,novices in bread-making1 and many who should have learned better by long experience1 fall into a sad mistake in the consistency of the dough4 ,it should be mixed as soft as it can be handled4 ,bread will rise sooner and higher1 be lighter and more digestible1 and keep fresh much longer1 if this rule be followed4 ,stiff bread is close in texture1 often waxy to the teeth1 and after a day or so becomes very hard4 ,set the dough to rise in a moderately warm place1 and keep it in an even temperature4 ,there is force in the old lament--8,my bread took cold1 last night40 ,cold arrests the process of fermentation4 ,there is a chance1 should this occur1 that a removal to a more genial atmosphere and careful nursing may cure the congestion1 should it be only partial4 ,too much heat carries forward the work too rapidly4 ,in this case1 you will find your dough puffy and sour4 ,correct the latter evil by dissolving a little soda or saleratus in hot water1 and working it well in4 ,knead your bread faithfully and from all sides1 until it rebounds like india-rubber after a smart blow of the fist upon the centre of the mass4 ,the oven should not be too hot4 ,if you cannot hold your bare arm within it while you count thirty1 it is too quick4 ,keep the heat steady after the bread goes in4 ,too much fire at first1 and rapidly cooling1 produce the effect upon the bread which is technically called 8slack-baked10 i4 e41 the inside of the loaf is never properly done4 ,practice and intelligent observation will1 in time1 make you an adept in the management of your ovens4 ,if the bread rises rapidly while baking1 and the crust begins to form before the lower part of the loaf is baked1 cover the top with clean paper until you are ready to brown it4 ,grate away the burned portions of the crust1 should there be such4 ,this is better than chipping with a knife4 ,one of the best bread-makers ,i know bakes in round pans1 each loaf by itself1 and grates the whole outer surface1 top1 bottom1 and sides1 quickly and lightly1 toning down the brown to a uniform and pleasing tint4 ,tilt your loaves upon the edge1 the lower part resting upon the table1 the upper supported by the wall or other upright object1 and throw a coarse dry cloth over them until they cool4 ,this position allows the air to get at all sides1 and prevents 8sweating40 ,a tin bread-box is best1 with a cloth at bottom and enwrapping the loaves4 ,,yeast 7,hop47 #d large potatoes1 or six small4 #b quarts cold water4 ,double handful hops1 tied in a coarse muslin bag4 #d tablespoonfuls flour4 #b tablespoonfuls white sugar4 ,peel the potatoes1 and put them with the hop-bag into a saucepan containing two quarts cold water4 ,cover and boil until the potatoes break and fall apart4 ,take these out with a perforated skimmer1 leaving the water still boiling1 mash them fine with a potato-beetle1 and work in the flour and sugar4 ,moisten this gradually with the boiling hop tea1 stirring it to a smooth paste4 ,when all the tea has been mixed in1 set it aside to cool4 ,while still slightly warm1 add four tablespoonfuls of lively yeast1 and turn all into a large open vessel to 8work40 ,keep this in a warm place until it ceases to bubble up1 or until next day4 ,in summer it will work well in a few hours4 ,when quite light1 put in earthen jars with small mouths1 in which fit corks1 or bottle it1 and remove to ice-house or cellar4 ,it will keep good for a fortnight--longer in winter4 ,when you wish to use it for baking1 send a small vessel to the cellar for the desired quantity1 and re-cork at once4 ,a half-hour in a hot kitchen may spoil it4 ,,yeast 7,self-working74 #h potatoes4 #b ounces hops4 #d quarts cold water4 #a lb4 flour4 lb4 white sugar4 #a tablespoonful salt4 ,tie the hops in a coarse muslin bag1 and boil one hour in four quarts of water4 ,let it cool to lukewarmness before removing the bag4 ,wet with the tepid liquor--a little at a time--the flour1 making to a smooth paste4 ,put in the sugar and salt1 beat up the batter three minutes before adding the rest of the tea4 ,set it away for two days in an open bowl covered with a thin cloth1 in a closet which is moderately and evenly warm4 ,on the third day peel1 boil1 and mash the potatoes1 and when entirely free from lumps and specks1 stir in gradually the thickened hop-liquor4 ,let it stand twelve hours longer in the bowl1 stirring often1 and keeping it in the warm kitchen4 ,then bottle or put away in corked jars1 which must be perfectly sweet and freshly scalded4 ,this will keep a month in a cool cellar4 ,it is more troublesome to make it than other kinds of yeast1 but it needs no other 8rising0 to excite fermentation1 and remains good longer than that made in the usual way4 ,,yeast 7,potato47 #f potatoes4 #b quarts cold water4 #d tablespoonfuls flour4 #b tablespoonfuls white sugar4 ,peel and boil the potatoes until they break4 ,leaving the water on the fire1 take them out and mash fine with the flour and sugar1 wetting gradually with the hot water until it is all used4 ,when lukewarm1 add a gill of good yeast1 and set aside in an open vessel and warm place to ferment4 ,when it ceases to effervesce1 bottle and set in ice-house4 ,this yeast is very nice and white1 and is preferred by many who dislike the bitter taste of hops4 ,it is also convenient to make when hops cannot be obtained4 ,,yeast ,,cakes4 #b quarts water 7cold47 #a quart pared and sliced potatoes4 ,double-handful hops1 tied in coarse muslin bag4 ,flour to make stiff batter4 #a cup ,indian meal4 ,boil the potatoes and hop-bag in two quarts of water for three-quarters of an hour4 ,remove the hops1 and while boiling hot1 strain the potatoes and water through a cullender into a bowl4 ,stir into the scalding liquor enough flour to make a stiff batter4 ,beat all up well2 add two tablespoonfuls lively yeast and set in a warm place to rise4 ,when light1 stir in a cup of ,indian meal1 roll into a sheet a quarter of an inch thick1 and cut into round cakes4 ,dry these in the hot sun1 or in a very moderate oven1 taking care they do not heat to baking4 ,it is best to put them in after the fire has gone down for the night1 and leave them in until morning4 ,when entirely dry and cold1 hang them up in a bag in a cool1 dry place4 ,use one cake three inches in diameter for a loaf of fair size2 soak in tepid water until soft1 and add a pinch of soda or saleratus1 then mix4 ,these cakes will remain good a month in summer1 two in winter4 ,,baking ,,powders4 #a ounce super-carbonate soda4 #g drachms tartaric acid--7in powder47 ,roll smoothly and mix thoroughly4 ,keep in a tight glass jar or bottle4 ,use one teaspoonful to a quart of flour4 ,or1 #ab teaspoonfuls carb4 soda4 #bd teaspoonfuls cream tartar4 ,put as above1 and use in like proportion4 ,,bread ,,sponge 7,potato47 #f potatoes1 boiled and mashed fine while hot4 #f tablespoonfuls baker's yeast4 #b tablespoonfuls white sugar4 #b tablespoonfuls lard4 #a even teaspoonful soda4 #a quart warm--not hot--water4 #c cups flour4 ,mash the potatoes1 and work in the lard and sugar4 ,stir to a cream1 mixing in gradually a quart of the water in which the potatoes were boiled1 which should have been poured out to cool down to blood warmth4 ,beat in the flour1 already wet up with a little potato-water to prevent lumping1 then the yeast1 lastly the soda4 ,cover lightly if the weather is warm1 more closely in winter1 and set to rise over night in a warm place4 ,,bread ,,sponge 7,plain47 #a quart warm water4 #f tablespoonfuls baker's yeast4 #b tablespoonfuls lard4 #b tablespoonfuls white sugar4 #a teaspoonful soda4 ,flour to make a soft batter4 ,melt the lard in the warm water1 add the sugar1 then the flour by degrees1 stirring in smoothly4 ,a quart and a pint of flour will usually be sufficient if the quality is good4 ,next comes the yeast1 lastly the soda4 ,beat up hard for several minutes1 and set to rise as above4 ,bread mixed with potato-sponge is more nutritious1 keeps fresh longer1 and is sweeter than that made with the plainer sponge1 ,but there are certain seasons of the year when good old potatoes cannot be procured1 and new ones will not do for this purpose4 ,the potato-sponge is safer1 because surer for beginners in the important art of bread-making4 ,after using it for fifteen years1 ,i regard it as almost infallible--given the conditions of good flour1 yeast1 kneading1 and baking4 ,,family ,,bread 7,white47 ,having set your sponge over night1 or1 if you bake late in the afternoon1 early in the morning1 sift dry flour into a deep bread-tray1 and strew a few spoonfuls of fine salt over it4 ,the question of the quantity of flour is a delicate one1 requiring judgment and experience4 ,various brands of flour are so unequal with respect to the quantity of gluten they contain1 that it is impossible to give any invariable rule on this subject4 ,it will be safe1 however1 to sift two quarts and a pint1 if you have set the potato-sponge2 two quarts for the plain4 ,this will make two good-sized loaves4 ,make a hole in the middle of the heap1 pour in the risen sponge 7which should be very light and seamed in many places on the top71 and work down the flour into it with your hands4 ,if too soft1 add more flour4 ,if you can mould it at all1 it is not too soft4 ,if stiff1 rinse out the bowl in which the sponge was set with a little lukewarm water1 and work this in4 ,when you have it in manageable shape1 begin to knead4 ,work the mass into a ball--your hands having been well floured from the first2 detach it from the tray1 and lift it in your left hand1 while you sprinkle flour with the right thickly over the bottom and sides of the tray4 ,toss back the ball into this1 and knead hard--always toward the centre of the mass1 which should be repeatedly turned over and around1 that every portion may be manipulated4 ,brisk and long kneading makes the pores fine and regular4 ,gaping holes of diverse sizes are an unerring tell-tale of a careless cook4 ,spend at least twenty minutes--half an hour is better--in this kind of useful gymnastics4 ,it is grand exercise for arms and chest4 ,this done1 work the dough into a shapely ball in the centre of the tray1 sprinkle flour over the top2 throw a cloth over all and leave it on the kitchen-table to rise1 taking care it is not in a draught of cold air4 ,in summer1 it will rise in four or five hours--in winter1 six are often necessary4 ,it should come up steadily until it at least trebles its original bulk and the floured surface cracks all over4 ,knead again for ten or fifteen minutes4 ,then1 divide it into as many parts as you wish loaves1 and put these in well-greased pans for the final rising4 ,in a large household baking1 it is customary to mould the dough into oblong rolls1 three or four1 according to the number of loaves you desire1 and to lay these close together in one large pan4 ,the second kneading is done upon a floured board1 and should be thorough as the first1 the dough being continually shifted and turned4 ,set the pans in a warm place for an hour longer1 with a cloth thrown over them to keep out the air and dust4 ,then bake1 heeding the directions set down in the article upon bread in general4 ,if your ovens are in good condition1 one hour should bake the above quantity of bread4 ,but here again experience must be your guide4 ,note carefully for yourself how long a time is required for your first successful baking1 as also how much dry flour you have worked into your sponge1 and let these data regulate future action4 ,i have known a variation of two quarts in a large baking1 over the usual measure of flour4 ,i need not tell you that you had better shun a brand that requires such an excessive quantity to bring the dough to the right consistency4 ,it is neither nutritious nor economical4 ,when you make out the loaves1 prick the top with the fork4 ,do not make your first baking too large4 ,practice is requisite to the management of an unwieldy mass of dough4 ,let your trial-loaf be with say half the quantity of sponge and flour ,i have set down1 and increase these as skill and occasion require1 carefully preserving the proportions4 ,seven or eight quarts of flour will be needed for the semi-weekly baking of a family of moderate size4 ,if ,i have seemed needlessly minute in the directions ,i have laid down1 it is because ,i wish to be a guide1 not a betrayer1 and because ,i am deeply impressed with the worth of such advice as may tend to diminish the number of those who know not for themselves the comfort and delight of eating from day to day1 and year to year1 good family bread4 ,,family ,,bread 7,brown47 ,i wish it were in my power1 by much and earnest speaking and writing1 to induce every housekeeper to make brown bread--that is1 bread made of unbolted1 usually called ,graham flour--a staple article of diet in her family4 ,i only repeat the declaration of a majority of our best chemists and physicians when ,i say that our ,american fondness for fine white bread is a serious injury to our health4 ,we bolt and rebolt our flour until we extract from it three-quarters of its nutritive qualities1 leaving little strength in it except what lies in gluten or starch1 and consign that which makes bone and tissue1 which regulates the digestive organs1 and leaves the blood pure1 the brain clear1 to the lower animals4 ,growing children especially should eat brown bread daily4 ,it supplies the needed phosphate to the tender teeth and bones4 ,if properly made1 it soon commends itself to their taste1 and white becomes insipid in comparison4 ,dyspeptics have long been familiar with its dietetic virtues1 and1 were the use of it more general1 we should have fewer wretches to mourn over the destroyed coats of their stomachs4 ,it is wholesome1 sweet1 honest1 and should be popular4 ,prepare a sponge as for white bread1 using potatoes or while flour4 ,my rule is to take out a certain quantity of the risen sponge on baking day1 and set aside for brown bread4 ,put into a tray two parts ,graham flour1 one-third white1 and to every quart of this allow a handful of ,indian meal1 with a teaspoonful of salt4 ,wet this up with the sponge1 and when it is mixed1 add1 for a loaf of fair size1 half a teacupful of molasses4 ,the dough should be very soft4 ,if there is not enough of the sponge to reduce it to the desired consistency1 add a little blood-warm water4 ,knead it diligently and long4 ,it will not rise so rapidly as the white flour1 having more 8body0 to carry4 ,let it take its time2 make into round1 comfortable loaves1 and set down again for the second rising1 when you have again kneaded it4 ,bake steadily1 taking care it does not burn1 and do not cut while hot4 ,the result will well repay you for your trouble4 ,it will take a longer time to bake than white bread4 ,brown flour should not be sifted4 ,,boston ,,brown ,,bread4 ,set a sponge over night1 with potatoes or white flour1 in the following proportions3-- #a cup yeast4 #f potatoes1 mashed fine with three cups of flour4 #a quart warm water4 #b tablespoonfuls lard 7or1 if you leave out the potatoes1 one quart of warm water to three pints of flour74 #b tablespoonfuls brown sugar4 ,beat up well and let it rise five or six hours4 ,when light1 sift into the bread-tray-- #a quart rye-flour4 #b quarts ,indian meal4 #a tablespoonful salt4 #a teaspoonful soda1 or saleratus4 ,mix this up very soft with the risen sponge1 adding warm water1 if needed1 and working in gradually ,half a teacupful of molasses4 ,knead well1 and let it rise from six to seven hours4 ,then work over again1 and divide into loaves1 putting these in well-greased1 round1 deep pans4 ,the second rising should last an hour1 at the end of which time bake in a moderate oven about four hours4 ,rapid baking will ruin it4 ,if put in late in the day1 let it stay in the oven all night4 ,,rye ,,bread4 ,set a sponge1 as above1 but with half the quantity of water4 ,in the morning mix with this3 #a quart warm milk4 #a tablespoonful salt4 #a cup ,indian meal4 ,and enough rye flour to make it into pliable dough4 ,proceed as with wheat bread1 baking it a little longer4 ,it is a mistake to suppose that acidity1 greater or less1 is the normal state of rye bread4 ,if you find your dough in the slightest degree sour1 correct by adding a teaspoonful of soda dissolved in warm water4 ,it is safest to add this always in warm weather4 ,,milk ,,bread4 #a quart of milk4 teacupful of yeast4 lb4 butter1 one tablespoonful white sugar4 ,stir into the milk1 which should be made blood-warm1 a pint of flour1 the sugar1 lastly the yeast4 ,beat all together well1 and let them rise five or six hours4 ,then melt the butter1 and add with a little salt4 ,work in flour enough to make a stiff dough2 let this rise four hours1 and make into small loaves4 ,set near the fire for half an hour1 and bake4 ,in warm weather1 add a teaspoonful of soda1 dissolved in warm water1 to the risen sponge1 as all bread mixed with milk is apt to sour4 ,,buttermilk ,,bread4 #a pint buttermilk heated to scalding4 ,stir in1 while it is hot1 enough flour to make a tolerably thick batter4 ,add half a gill of yeast1 and let it rise five or six hours4 ,if you make it over night you need not add the yeast1 but put in1 instead1 a tablespoonful of white sugar4 ,in the morning1 stir into the sponge a tablespoonful of soda1 dissolved in hot water1 a little salt1 and two tablespoonfuls melted butter4 ,work in just flour enough to enable you to handle the dough comfortably2 knead well1 make into loaves1 and let it rise until light4 ,this makes very white and wholesome bread4 ,,rice ,,bread4 ,make a sponge of-- #a quart warm water4 #a teacupful yeast4 #a tablespoonful white sugar4 #b tablespoonfuls lard4 #a quart wheat flour4 ,beat well together1 and when it has risen1 which will be in about five hours1 add three pints of warm milk and three teacupfuls rice-flour wet to a thin paste with cold milk1 and boiled four minutes as you would starch4 ,this should be a little more than blood-warm when it is stirred into the batter4 ,if not thick enough to make out into dough1 add a little wheat-flour4 ,knead thoroughly1 and treat as you would wheat bread in the matter of the two risings and baking4 ,this is nice and delicate for invalids1 and keeps well4 ,if you cannot procure the rice-flour1 boil one cup of whole rice to a thin paste1 mashing and beating it smooth4 ,,french ,,rolls4 7,no4 #a47 ,in kneading dough for the day's baking1 after adding and working in the risen sponge1 set aside enough for a loaf of tea-rolls4 ,work into this a heaping tablespoonful of lard or butter1 and let it stand in a tolerably cool place 7not a cold or draughty one7 for four hours4 ,knead it again1 and let it alone for three hours longer4 ,then make into rolls1 by rolling out1 very lightly1 pieces of the dough into round cakes1 and folding these1 not quite in the centre1 like turn-overs4 ,the third rising will be for one hour1 then bake steadily half an hour or less1 if the oven is quick4 ,having seen these rolls1 smoking1 light1 and delicious1 upon my own table1 at least twice a week for ten years1 with scarcely a failure in the mixing or baking1 ,i can confidently recommend the receipt and the product4 ,you can make out part of your ,graham dough in the same manner4 ,,french ,,rolls4 7,no4 #b47 #a quart milk2 new1 warm milk is best4 #a teacup yeast4 #a quart and a pint of flour4 ,when this sponge is light1 work in a well-beaten egg and two tablespoonfuls melted butter1 with a teaspoonful of salt1 half a teaspoonful soda dissolved in hot water1 one tablespoonful white sugar and enough white flour to make a soft dough4 ,let this stand four or five hours1 roll out into round cakes and fold as in ,no4 #a1 or shape with your hands into balls4 ,set these closely together in the baking-pan2 let them rise one hour1 and just before putting them into the oven1 cut deeply across each ball with a sharp knife4 ,this will make the cleft roll1 so familiar to us in ,french restaurants4 ,bake half an hour4 ,,risen ,,biscuit4 #a quart milk4 cup lard or butter--half-and-half is a good rule4 cup of yeast4 #b tablespoonfuls white sugar4 #a teaspoonful salt4 ,flour to make a soft dough4 ,mix over night1 warming the milk slightly and melting the lard or butter4 ,in the morning1 roll out into a sheet three-quarters of an inch in thickness2 cut into round cakes1 set these closely together in a pan1 let them rise for twenty minutes1 and bake twenty minutes4 ,these delightful biscuits are even better if the above ingredients be set with half as much flour1 in the form of a thin sponge1 and the rest of the flour be worked in five hours later4 ,let this rise five hours more1 and proceed as already directed4 ,this is the best plan if the biscuits are intended for tea4 ,,sally ,,lunn4 7,no4 #a47 #a quart of flour4 #d eggs4 cup melted butter4 #a cup warm milk4 #a cup warm water4 #d tablespoonfuls yeast4 #a teaspoonful salt4 teaspoonful soda1 dissolved in hot water4 ,beat the eggs to a stiff froth1 add the milk1 water1 butter1 soda1 and salt2 stir in the flour to a smooth batter1 and beat the yeast in well4 ,set to rise in a buttered pudding-dish1 in which it must be baked and sent to table4 ,or1 if you wish to turn it out1 set to rise in a well-buttered mould4 ,it will not be light under six hours4 ,bake steadily three-quarters of an hour1 or until a straw thrust into it comes up clean4 ,eat while hot4 ,this is the genuine old-fashioned ,sally ,lunn1 and will hardly give place even yet to the newer and faster compounds known under the same name4 ,,sally ,,lunn4 7,no4 #b47 #a scant quart flour4 #d eggs4 #a teacupful milk4 #a teacupful lard and butter mixed4 #a teaspoonful cream-tartar4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful salt4 ,beat the eggs very light1 yolks and whites separately1 melt the shortening1 sift the cream-tartar into the flour2 add the whites the last thing4 ,,potato ,,biscuit4 #h potatoes of medium size1 mashed very fine4 #d tablespoonfuls butter1 melted4 #b cups milk1 blood-warm4 #a cup yeast4 ,flour to make a thin batter4 #b tablespoonfuls white sugar4 ,stir all the above ingredients together except the butter1 and let the sponge rise until light--four or five hours will do2 then add the melted butter with a little salt and flour1 enough to make soft dough4 ,set aside this for four hours longer1 roll out in a sheet three-quarters of an inch thick1 cut into cakes2 let these rise one hour1 and bake4 ,,mrs4 ,e----#8,s ,,biscuit 7,soda47 #a quart flour4 #b heaping tablespoonfuls of lard4 #b cups sweet--if you can get it--new milk4 #a teaspoonful soda4 #b teaspoonful cream-tartar4 #a saltspoonful of salt4 ,rub the soda and cream-tartar into the flour1 and sift all together before they are wet2 then put in the salt2 next the lard1 rubbed into the prepared flour quickly and lightly2 lastly1 pour in the milk4 ,work out the dough rapidly1 kneading with as few strokes as possible1 since handling injures the biscuit4 ,if properly prepared the dough will have a rough surface and the biscuit be flaky4 ,the dough should also be very soft4 ,if the flour stiffen it too much1 add more milk4 ,roll out lightly1 cut into cakes at least half an inch thick1 and bake in a quick oven4 ,the biscuit made by the friend from whom ,i had this receipt were marvels of lightness and sweetness4 ,i have often thought of them since with regretful longing1 when set down to so-called 8soda-biscuit10 marbled with greenish-yellow streaks1 and emitting1 when split1 an odor which was in itself an eloquent dissuasive to an educated appetite4 ,few cooks make really good1 quick biscuit--why1 ,i am unable to say1 unless upon the principle of 8brains will tell40 ,i have had more than one in my kitchen1 who1 admirable in almost every other respect1 were absolutely unfit to be intrusted with this simple yet delicate manufacture4 ,the common fault is to have too 8heavy a hand0 with soda1 and to 8guess at0 the quantities1 instead of measuring them4 ,eat while warm4 ,,graham ,,biscuit4 #c cups ,graham flour4 #a cup white flour4 #c cups milk4 #b tablespoonfuls lard4 #a heaping tablespoonful white sugar4 #a saltspoonful of salt4 #a teaspoonful of soda4 #b teaspoonfuls cream-tartar4 ,mix and bake as you do the white soda-biscuit 7,mrs4 ,e----#8s74 ,they are good cold as well as hot4 ,,minute ,,biscuit4 #a pint sour1 or buttermilk4 #a teaspoonful soda4 #b teaspoonfuls melted butter4 ,flour to make soft dough--just stiff enough to handle4 ,mix1 roll1 and cut out rapidly1 with as little handling as may be1 and bake in a quick oven4 ,,graham ,,wheatlets4 #a pint ,graham flour4 ,nearly a quart of boiling water or milk4 #a teaspoonful salt4 ,scald the flour1 when you have salted it1 into as soft dough as you can handle4 ,roll it nearly an inch thick1 cut in round cakes1 lay upon a hot buttered tin or pan1 and bake them in the hottest oven you can get ready4 ,everything depends upon heat in the manufacture of these4 ,some cooks spread them on a hot tin1 and set this upon a red-hot stove4 ,properly scalded and cooked1 they are light as puffs1 and very good2 otherwise they are flat and tough4 ,split and butter while hot4 ,,sweet ,,rusk4 #a pint warm milk4 cup of butter4 #a cup of sugar4 #b eggs4 #a teaspoonful of salt4 #b tablespoonfuls yeast4 ,make a sponge with the milk1 yeast1 and enough flour for a thin batter1 and let it rise over night4 ,in the morning add the butter1 eggs1 and sugar1 previously beaten up well together1 the salt1 and flour enough to make a soft dough4 ,mould with the hands into balls of uniform size1 set close together in a pan1 and let them rise until very light4 ,after baking1 wash the tops with a clean soft cloth dipped in molasses and water4 ,,dried ,,rusk4 #a pint of warm milk4 #b eggs4 teacup of butter4 ,half a cup of yeast4 #a teaspoonful salt4 ,set a sponge with these ingredients1 leaving out the eggs1 and stirring in flour until you have a thick batter4 ,early next morning add the well-beaten eggs1 and flour enough to enable you to roll out the dough4 ,let this rise in the bread-bowl two hours4 ,roll into a sheet nearly an inch thick1 cut into round cakes1 and arrange in your baking-pan two deep1 laying one upon the other carefully4 ,let these stand for another half-hour1 and bake4 ,these are now very nice for eating1 and you may1 if you like1 reserve a plateful for tea2 but the rule for the many1 handed down through1 ,i am afraid to say how many generations1 in the family where ,i first ate this novel and delightful biscuit1 is to divide the twins1 thus leaving one side of each cake soft1 and piling them loosely in the pan1 set them in the oven when the fire is declining for the night1 and leave them in until morning4 ,then1 still obeying the traditions of revered elders1 put them in a clean muslin bag1 and hang them up in the kitchen4 ,they will be fit to eat upon the third day4 ,put as many as you need in a deep dish1 and pour over them iced milk1 or water1 if you cannot easily procure the former4 ,let them soak until soft1 take them out1 drain them for a minute in a shallow plate1 and eat with butter4 ,invalids and children crave them eagerly4 ,indeed1 ,i have seen few refuse them who had ever tasted them before4 ,there is a pastoral flavor about the pleasant dish1 eaten with the accompaniment of fresh berries1 on a summer evening1 that appeals to the better impulses of one's appetite4 ,try my soaked rusk--not forgetting to ice the milk--and you will find out for yourself what ,i mean1 but cannot quite express4 ,dried rusk will keep for weeks1 and grow better every day4 ,the only risk is in their being eaten up before they attain maturity4 ,,butter ,,crackers4 #a quart of flour4 #c tablespoonfuls butter4 teaspoonful soda1 dissolved in hot water4 #a saltspoonful salt4 #b cups sweet milk4 ,rub the butter into the flour1 or1 what is better1 cut it up with a knife or chopper1 as you do in pastry2 add the salt1 milk1 and soda1 mixing well4 ,work into a ball1 lay upon a floured board1 and beat with a rolling-pin half an hour1 turning and shifting the mass often4 ,roll into an even sheet1 a quarter of an inch thick1 or less1 prick deeply with a fork1 and bake hard in a moderate oven4 ,hang them up in a muslin bag in the kitchen for two days to dry4 ,,wafers4 #a pound of flour4 #b tablespoonfuls butter4 ,a little salt4 ,mix with sweet milk into a stiff dough1 roll out very thin1 cut into round cakes1 and again roll these as thin as they can be handled4 ,lift them carefully1 lay in a pan1 and bake very quickly4 ,these are extremely nice1 especially for invalids4 ,they should be hardly thicker than writing-paper4 ,flour the baking-pan instead of greasing4 ,,crumpets 7,sweet47 #a pint raised dough4 #c eggs4 #c tablespoonfuls butter4 cup white sugar4 ,when your bread has passed its second rising1 work into the above-named quantity the melted butter1 then the eggs and sugar1 beaten together until very light4 ,bake in muffin-rings about twenty minutes4 ,,crumpets 7,plain47 #c cups warm milk4 cup yeast4 #b tablespoonfuls melted butter4 #a saltspoonful salt1 and the same of soda1 dissolved in hot water4 ,flour to make good batter4 ,set these ingredients--leaving out the butter and soda--as a sponge4 ,when very light1 beat in the melted butter1 with a very little flour1 to prevent the butter from thinning the batter too much2 stir in the soda hard1 fill pattypans or muffin-rings with the mixture1 and let them stand fifteen minutes before baking4 ,this is an excellent1 easy1 and economical receipt4 ,,graham ,,muffins4 #c cups ,graham flour4 #a cup white flour4 #a quart of milk4 cup yeast4 #a tablespoonful lard or butter4 #a teaspoonful salt4 #b tablespoonfuls sugar4 ,set to rise over night1 and bake in muffin-rings twenty minutes in a quick oven4 ,eat hot4 ,,queen ,,muffins4 #a quart of milk4 cup of yeast4 #b tablespoonfuls white sugar4 #a tablespoonful of lard or butter4 #a teaspoonful salt4 ,flour to make a good batter4 #d eggs4 ,set the batter--leaving out the eggs--to rise over night4 ,in the morning beat the eggs very light1 stir into the batter1 and bake in muffin-rings twenty minutes in a quick oven4 ,,cream ,,muffins4 #a quart sweet milk 7half-cream1 if you can get it74 #a quart flour--heaping4 #f eggs4 #a tablespoonful butter1 and the same of lard--melted together4 ,beat the eggs light--the yolks and whites separately2 add the milk1 with a little salt1 then the shortening1 lastly the flour1 stirring in lightly4 ,bake immediately in well-greased rings half-filled with the batter4 ,your oven should be hot1 and the muffins sent to table so soon as they are taken up4 ,,buttermilk ,,muffins4 #a quart buttermilk1 or 8loppered0 sweet milk4 #b eggs4 #a teaspoonful soda1 dissolved in hot water4 #a teaspoonful salt4 ,flour to make good batter4 ,beat the eggs well and stir them into the milk1 beating hard all the while2 add the flour and salt1 and at the last the soda4 ,bake at once in a quick oven4 8,,mother',s0 ,,muffins4 #a pint milk4 #a egg4 #a tablespoonful lard4 cup yeast4 ,flour for stiff batter4 #a teaspoonful salt4 ,set to rise over night4 ,,charlotte ,,muffins4 #a quart of flour4 #c eggs--the whites and yolks beaten separately and until stiff4 #c cups of milk4 ,if sour1 no disadvantage1 if soda be added4 ,a little salt4 ,the excellence of these depends upon thorough beating and quick baking4 ,,rice ,,muffins4 #a cup cold boiled rice4 #a pint of flour4 #b eggs4 #a quart of milk1 or enough to make thin batter4 #a tablespoonful lard or butter4 #a teaspoonful salt4 ,beat hard and bake quickly4 ,,hominy ,,muffins4 #b cups fine hominy--boiled and cold4 #c eggs4 #c cups sour milk4 ,if sweet1 add one teaspoonful cream tartar4 cup melted butter4 #b teaspoonfuls salt4 #b tablespoonfuls white sugar4 #a large cup flour4 #a teaspoonful soda4 ,beat the hominy smooth2 stir in the milk1 then the butter1 salt1 and sugar2 next the eggs1 which should first be well beaten2 then the soda1 dissolved in hot water2 lastly the flour4 ,there are no more delicious or wholesome muffins than these1 if rightly mixed and quickly baked4 ,,belle',s ,,muffins4 #c pints of flour4 #a quart of milk4 #b eggs4 #b tablespoonfuls cream tartar4 #a tablespoonful soda4 #a tablespoonful salt4 ,sift the cream tartar with the flour4 ,beat the eggs very light4 ,dissolve the soda in hot water4 ,bake in rings in a quick oven4 ,,corn ,,bread4 ,there is a marked difference between the corn-meal ground at the ,south1 and that which is sent out from ,northern mills4 ,if any one doubts this1 it is not she who has perseveringly tried both kinds1 and demonstrated to her own conviction that the same treatment will not do for them4 ,an intelligent lady once told me that the shape of the particles composing the meal was different--the one being round and smooth1 the other angular4 ,i am inclined to believe this4 ,the ,southern meal is certainly coarser1 and the bread made from it less compact4 ,moreover1 there is a partiality at the ,north for yellow meal1 which the ,southerners regard as only fit for chicken and cattle-feed4 ,the yellow may be the sweeter1 but ,i acknowledge that ,i have never succeeded in making really nice bread from it4 ,indian meal should be purchased in small quantities1 except for a very large family4 ,it is apt to heat1 mould1 and grow musty1 if kept long in bulk or in a warm place4 ,if not sweet and dry1 it is useless to expect good bread or cakes4 ,as an article of diet1 especially in the early warm days of spring1 it is healthful and agreeable1 often acting as a gentle corrective to bile and other disorders4 ,in winter1 also1 it is always acceptable upon the breakfast or supper table1 being warming and nutritious4 ,in summer the free use of it is less judicious1 on account of its laxative properties4 ,as a kindly variation in the routine of fine white bread and baker's rolls1 it is worth the attention of every housewife4 8,john and the children0 will like it1 if it approximates the fair standard of excellence2 and ,i take it1 my good friend--you who have patiently kept company with me from our prefatory talk until now--that you love them well enough to care for their comfort and likings4 8,my husband is wild about corn bread10 a wife remarked to me not a hundred years ago1 8but ,i won't make it for him2 it is such a bother6 ,and if ,i once indulge him1 he will give me no peace40 ,beloved sister1 ,i am persuaded better things of you4 ,good husbands cannot be spoiled by petting4 ,bad ones cannot be made worse--they may be made better4 ,it seems a little thing1 so trifling in its consequences1 you need not tire further your aching back and feet to accomplish it--the preparation of ,john's favorite dish when he does not expect the treat--to surprise him when he comes in cold and hungry1 by setting before him a dish of hot milk-toast1 or a loaf of corn bread1 brown and crisp without1 yellow and spongy within1 instead of the stereotyped pile of cold slices1 brown or white4 ,if he were consulted1 he would say1 like the generous soul he is--8,don't take one needless step for me1 dear40 ,and he would mean it4 ,but for all that1 he will enjoy your little surprise--ay6 and love you the better for it4 ,it is the 8little by little0 that makes up the weal and woe of life4 ,may ,i make this digression longer yet1 by telling you what ,i overheard a husband say to a wife the other day when he thought no one else was near enough to hear him4 ,he is no gourmand1 but he is very partial to a certain kind of cruller which nobody else can make1 he thinks1 so well as his little wife4 ,it so chanced that in frying some of them1 she scalded her hand badly4 ,after it was bandaged1 she brought up a plate of the cakes for luncheon4 ,he looked at them1 then at her1 with a loving1 mournful smile4 8,i can understand now10 said he1 8how ,david felt when his men-of-war brought him the water from the well of ,bethlehem40 ,then he stooped and kissed the injured fingers4 ,yet he has been married twenty years4 ,i was not ashamed that my eyes were moist4 ,i honored him the more that his were dim4 ,this is my lesson by the wayside apropos to corn-bread4 ,and now again to business4 ,receipts for ,bread made of ,northern ,indian ,meal4 ,,nonpareil ,,corn ,,bread4 #b heaping cups of ,indian meal4 #a cup of flour4 #c eggs4 #b cups milk4 #a tablespoonful lard4 #b tablespoonfuls white sugar4 #a teaspoonful soda4 #b tablespoonfuls cream-tartar4 #a tablespoonful salt4 ,beat the eggs very thoroughly--whites and yolks separately--melt the lard1 sift the cream-tartar and soda into the meal and flour while yet dry1 and stir this in at the last4 ,then1 to borrow the direction scribbled by a rattle-tongued girl upon the above receipt1 when she sent it to me--8beat like mad60 ,bake quickly and steadily in a buttered mould4 ,half an hour will usually suffice4 ,in cutting corn bread hold the knife perpendicularly and cut toward you4 ,,corn ,,meal ,,muffins4 ,mix according to the foregoing receipt1 only a little thinner1 and bake in rings or small pattypans4 ,all kinds of corn bread should be baked quickly and eaten while hot4 ,,risen ,,corn ,,bread4 #a pint ,indian meal4 #b cups risen sponge1 taken from your regular baking of wheat bread4 cup molasses1 or1 what is better1 #d tablespoonfuls white sugar4 #a teaspoonful soda1 dissolved in hot water4 #a tablespoonful lard1 melted4 #a cup flour1 or enough for stiff batter4 ,mix well1 put to rise in a buttered mould until very light4 ,bake one hour4 ,it is well to scald the meal and stir in while blood-warm4 ,,steamed ,,corn ,,bread4 #b cups ,indian meal4 #a cup flour4 #b tablespoonfuls white sugar4 #b cups 8loppered0 milk1 or buttermilk4 #a teaspoonful soda4 #a teaspoonful salt4 #a heaping tablespoonful lard1 melted4 ,beat very hard and long1 put in buttered mould1 tie a coarse cloth tightly over it1 and if you have no steamer1 fit the mould in the top of a pot of boiling water1 taking care it does not touch the surface of the liquid4 ,lay a close cover over the cloth tied about the mould1 to keep in all the heat4 ,steam one hour and a half1 and set in an oven ten minutes4 ,turn out upon a hot plate1 and eat while warm4 ,this will do for a plain dessert1 eaten with pudding-sauce4 ,,corn-,,meal ,,crumpets4 #a quart ,indian meal4 #a quart boiled milk4 #d tablespoonfuls yeast4 #b tablespoonfuls white sugar4 #b heaping tablespoonfuls lard1 or butter1 or half-and-half4 #a saltspoonful salt4 ,scald the meal with the boiling milk1 and let it stand until lukewarm4 ,then stir in the sugar1 yeast1 and salt1 and leave it to rise five hours4 ,add the melted shortening1 beat well1 put in greased muffin-rings1 set these near the fire for fifteen minutes1 and bake4 ,half an hour in a quick oven ought to cook them4 ,never cut open a muffin or crumpet of any kind1 least of all one made of ,indian meal4 ,pass the knife lightly around it to pierce the crust1 then break open with the fingers4 ,receipts for ,corn ,bread made of ,southern ,indian ,meal4 ,,johnny ,,cake4 #a teacupful sweet milk4 #a teacupful buttermilk4 #a teaspoonful salt4 #a teaspoonful soda4 #a tablespoonful melted butter4 ,enough meal to enable you to roll it into a sheet half an inch thick4 ,spread upon a buttered tin1 or in a shallow pan1 and bake forty minutes4 ,as soon as it begins to brown1 baste it with a rag tied to a stick and dipped in melted butter4 ,repeat this five or six times until it is brown and crisp4 ,break--not cut it up--and eat for luncheon or tea1 accompanied by sweet or buttermilk4 ,,aunt ,,jenny',s ,,johnny ,,cake4 ,mix as above2 knead well1 and bake upon a perfectly clean and sweet board1 before a hot fire1 with something at the back to keep it up4 ,incline at such an angle as will prevent the cake from slipping off1 until it is hardened slightly by baking1 then place upright4 ,baste frequently with butter until nicely crisped4 ,,batter ,,bread1 ,,or 8,,egg ,,bread40 ,half a cup cold boiled rice4 #b eggs4 #b cups ,indian meal4 #a tablespoonful lard or butter4 #a teaspoonful salt4 #a pint milk4 ,beat the eggs light1 and the rice to a smooth batter in the milk4 ,melt the shortening4 ,stir all together very hard1 and bake in shallow tins very quickly4 ,,risen ,,corn ,,bread4 ,mix a tolerably stiff dough of corn-meal and boiling water1 a little salt1 and a tablespoonful butter4 ,let it stand four or five hours until light2 make into small loaves and bake rather quickly4 ,,corn-,,meal ,,pone4 #a quart ,indian meal4 #a teaspoonful salt4 ,a little lard1 melted4 ,cold water to make a soft dough4 ,mould with the hands into thin oblong cakes1 lay in a well-greased pan1 and bake very quickly4 ,the common way is to mould into oval mounds1 higher in the middle than at the ends1 shaping these rapidly and lightly with the hands1 by tossing the dough over and over4 ,this is done with great dexterity by the ,virginia cooks1 and this corn-meal pone forms a part of every dinner4 ,it is broken1 not cut1 and eaten very hot4 ,,ash ,,cake is mixed as above4 ,a clean spot is swept upon the hot hearth1 the bread put down and covered with hot wood ashes4 ,it must be washed and wiped dry before it is eaten4 ,a neater way is to lay a cabbage-leaf above and below the pone4 ,the bread is thus steamed before it is baked1 and is made ready for eating by stripping off the leaves4 ,,fried ,,pone4 ,instead of moulding the dough with the hands1 cut into slices with a knife4 ,try out some fat pork in a frying-pan1 and fry the slices in the gravy thus obtained to a light-brown4 ,,griddle-,,cakes1 ,,waffles1 ,,etc4 ,if you have not used your griddle or waffle-iron for some time1 wash it off hard with hot soap and water2 wipe and rub well with dry salt4 ,heat it and grease with a bit of fat salt pork on a fork4 ,it is a mistake1 besides being slovenly and wasteful1 to put on more grease than is absolutely necessary to prevent the cake from sticking4 ,a piece of pork an inch square should last for several days4 ,put on a great spoonful of butter for each cake1 and before filling the griddle test it with a single cake1 to be sure that all is right with it as well as the batter4 ,the same rules apply to waffles4 ,always lay hot cakes and waffles upon a hot plate as soon as baked4 ,,buckwheat ,,cakes4 #a quart buckwheat flour4 #d tablespoonfuls yeast4 #a teaspoonful salt4 #a handful ,indian meal4 #b tablespoonfuls molasses--not syrup4 ,warm water enough to make a thin batter4 ,beat very well and set to rise in a warm place4 ,if the batter is in the least sour in the morning1 stir in a very little soda dissolved in hot water4 ,mix in an earthen crock1 and leave some in the bottom each morning--a cupful or so--to serve as sponge for the next night1 instead of getting fresh yeast4 ,in cold weather this plan can be successfully pursued for a week or ten days without setting a new supply4 ,of course you add the usual quantity of flour1 c41 every night1 and beat up well4 ,do not make your cakes too small4 ,buckwheats should be of generous size4 ,some put two-thirds buckwheat1 one-third oat-meal1 omitting the ,indian4 ,,flannel ,,cakes4 #a quart milk4 #c tablespoonfuls yeast4 #a tablespoonful butter1 melted4 #b eggs1 well beaten4 #a teaspoonful salt4 ,flour to make a good batter4 ,set the rest of the ingredients as a sponge over night1 and in the morning add the melted butter and eggs4 ,,corn-,,meal ,,flapjacks4 #a quart sour buttermilk4 #b eggs1 beaten light4 #a teaspoonful salt4 #a teaspoonful soda dissolved in hot water4 #b tablespoonfuls molasses4 #a tablespoonful lard1 melted4 cup flour4 ,meal to make a batter a trifle thicker than flannel cakes4 ,,graham ,,cakes4 #b cups brown flour4 #a cup white flour4 #c cups sour or buttermilk4 #a full teaspoonful soda1 dissolved in hot water4 #a teaspoonful salt4 #a heaping tablespoonful lard4 #c eggs1 beaten very light4 ,if you use sweet milk1 add two teaspoonfuls cream-tartar4 ,bake as soon as they are mixed4 ,,auntie',s ,,cakes 7without eggs74 #a quart sour or buttermilk4 #b teaspoonfuls soda 7small ones74 #a teaspoonful salt4 ,flour to make a tolerably thick batter4 ,stir until smooth--no longer--and bake immediately4 ,,eggless ,,flannel ,,cakes4 #a quart milk4 teacupful yeast4 #b cups white flour4 #a cup ,indian meal4 #a tablespoonful lard1 melted4 #a teaspoonful salt4 ,set over night1 adding the lard in the morning4 ,,grandpa',s ,,favorites4 #a quart milk4 #b cups stale bread-crumbs4 #a good handful of flour4 #a tablespoonful melted butter4 #c eggs1 well beaten4 #a teaspoonful salt4 ,work the bread and milk smooth1 stir in the butter and eggs1 then the salt1 lastly just enough flour to bind the mixture4 ,if too thick1 add milk4 ,these are wholesome and good4 ,take care they do not stick to the griddle4 ,,risen ,,batter-,,cakes4 #c cups white ,indian meal4 #a cup white flour4 #a tablespoonful butter1 melted and added in the morning4 #a quart milk4 #d tablespoonfuls of yeast4 #a teaspoonful soda1 dissolved in hot water1 and added in the morning4 #a teaspoonful salt4 ,mix over night4 ,,rice ,,cakes4 ,one cup cold boiled rice4 ,one pint flour4 ,one teaspoonful salt4 ,two eggs1 beaten light4 ,milk to make a tolerably thick batter4 ,beat all together well4 ,,hominy ,,cakes4 #b cups fine hominy1 boiled and cold4 #a cup white flour4 #a quart milk4 #c eggs1 very well beaten4 #a teaspoonful salt4 ,beat smooth the hominy1 work in the milk and salt1 then the flour1 lastly the eggs4 ,bake at once1 and keep the mixture well stirred4 ,,cream ,,cakes4 #a pint cream and same quantity of milk1 slightly sour4 #d eggs1 whites and yolks whipped separately4 #a teaspoonful soda dissolved in boiling water4 #a teaspoonful salt4 ,flour to make a good batter1 well beaten in4 ,,velvet ,,cakes4 #a quart new unskimmed milk--half cream and half milk is preferable4 #c eggs1 whites and yolks beaten separately1 and very stiff4 #a teaspoonful salt4 ,rice flour4 ,mix the beaten yolks with the milk1 add the salt1 then rice flour to make a batter as thick as that for flannel cakes2 lastly1 whip in the stiffened whites very lightly1 and bake immediately4 ,,risen ,,waffles4 #a quart milk4 #a heaping quart flour4 #e tablespoonfuls yeast4 #b eggs4 #a tablespoonful melted butter4 #a teaspoonful salt4 ,set the mixture--minus the eggs and butter--over night as a sponge2 add these in the morning1 and bake in waffle-irons4 8,,mother',s0 ,,waffles4 #b cups milk4 #b eggs4 #c cups flour4 #a teaspoonful cream-tartar4 teaspoonful soda4 #a saltspoonful salt4 #a tablespoonful melted butter4 ,sift the cream-tartar into the flour with the salt4 ,dissolve the soda in a little hot water4 ,beat the eggs very well4 ,add the flour the last thing4 ,if the batter is too stiff1 put in more milk4 ,,rice ,,waffles 7,no4 #a47 #a cup boiled rice4 #a pint milk4 #b eggs4 ,lard1 the size of a walnut4 teaspoonful soda4 #a teaspoonful cream-tartar4 #a teaspoonful salt4 ,flour for a thin batter4 ,,rice ,,waffles 7,no4 #b47 #a quart milk4 #a cup cold boiled rice4 #c cups rice flour1 or enough for thin batter4 #a tablespoonful melted butter4 #c eggs4 #a teaspoonful salt4 ,,quick ,,waffles4 #a pint milk4 #c eggs1 beaten very light4 #a tablespoonful melted butter4 #a teaspoonful cream-tartar sifted in the flour4 teaspoonful soda4 #a teaspoonful salt4 ,a heaping pint of flour1 or enough to make soft batter4 ,,rice ,,and ,,corn-,,meal ,,waffles4 #a cup cold boiled rice4 cup white flour1 and same of corn-meal4 #b eggs well whipped1 and milk to make soft batter4 #a tablespoonful melted butter4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful of salt4 ,beat the mixture smooth before baking4 ,be especially careful in greasing your irons for these waffles1 as for all which contain rice4 ,,shortcake1 ,c4 ,sunnybank ,shortcake 7for fruit47 #b scant quarts flour4 #b tablespoonfuls lard4 #c tablespoonfuls butter4 #b cups sour or buttermilk4 0,loppered8 cream is still better4 #b eggs1 well beaten4 #a teaspoonful soda1 dissolved in hot water4 #a teaspoonful salt4 ,chop up the shortening in the salted flour1 as for pastry4 ,add the eggs and soda to the milk2 put all together1 handling as little as may be4 ,roll lightly and quickly into two sheets1 the one intended for the upper crust half an inch thick1 the lower less than this4 ,lay the latter smoothly in a well-greased baking-pan1 strew it thickly with raspberries1 blackberries1 or1 what is better yet1 huckleberries2 sprinkle four or five tablespoonfuls of sugar over these1 cover with the thicker crust1 and bake from twenty to twenty-five minutes1 until nicely browned1 but not dried4 ,eat hot for breakfast with butter and powdered sugar4 ,if sweet milk be used1 add two teaspoonfuls cream-tartar sifted into the dry flour4 ,it should be mixed as soft as can be rolled4 ,this shortcake is very nice made with the common 8black-caps0 or wild raspberries4 ,,strawberry ,,shortcake4 #a quart flour4 #c tablespoonfuls butter4 #a large cup sour cream or very rich 8loppered0 milk4 #a egg4 #d tablespoonfuls white sugar4 #a teaspoonful soda1 dissolved in hot water4 #a saltspoonful salt4 ,proceed1 in mixing and baking1 as with the huckleberry short-cake1 except that1 instead of putting the berries between the crust1 you lay one sheet of paste smoothly upon the other1 and bake until done4 ,while warm--not hot--separate these4 ,they will come apart easily1 just where they were joined4 ,lay upon the lower a thick coating several deep1 of strawberries2 sprinkle powdered sugar among and over them2 cover with the upper crust4 ,it is best to bake strawberry shortcake in round jelly-cake tins1 or round pans a little deeper than these1 as they should be sent to table whole1 while the hot short-cake is generally cut into square slices1 and piled upon a plate4 ,strawberry shortcake is esteemed a great delicacy in its season4 ,it is eaten at tea1 cut into triangles like pie1 and sweet cream poured over each slice1 with more sugar sifted over it1 if desired4 ,,scotch ,,short-,,bread4 #b lbs4 flour4 #a lb4 best butter4 lb4 powdered sugar4 ,chop the flour and butter together1 having made the latter quite soft by setting it near the fire4 ,knead in the sugar1 roll into a sheet half an inch thick1 and cut in shapes with a cake-cutter4 ,bake upon buttered paper in a shallow tin until crisp and of a delicate yellowish brown4 ,,grandma',s ,,shortcake4 #a lb4 flour1 dried and sifted4 lb4 butter1 and half as much lard4 #a saltspoonful salt4 ,a pinch of soda1 thoroughly dissolved in just enough vinegar to cover it1 and well worked in4 ,enough ice-water to enable you to roll out into paste half an inch thick4 ,cut into squares1 prick with a fork1 and bake light brown4 ,split1 butter1 and eat while hot4 ,,easter ,,buns 78,hot ,cross407 #c cups sweet milk4 #a cup yeast4 ,flour to make thick batter4 ,set this as a sponge over night4 ,in the morning add-- #a cup sugar4 cup butter1 melted4 nutmeg4 #a saltspoonful salt4 ,flour enough to roll out like biscuit4 ,knead well1 and set to rise for five hours4 ,roll half an inch thick1 cut into round cakes1 and lay in rows in a buttered baking-pan4 ,when they have stood half an hour1 make a cross upon each with a knife1 and put instantly into the oven4 ,bake to a light brown1 and brush over with a feather or soft bit of rag1 dipped in the white of an egg beaten up stiff with white sugar4 ,these are the 8hot cross-buns0 of the 8,london cries40 ,,plain ,,buns ,are made as above1 but not rolled into a sheet4 ,knead them like biscuit-dough1 taking care not to get it too stiff1 and after the five-hour rising1 work in two or three handfuls of currants which have been previously well washed and dredged with flour4 ,mould with your hands into round balls1 set these closely together in a pan1 that they may form a loaf--8one1 yet many0--when baked4 ,let them stand nearly an hour1 or until very light2 then bake from half to three-quarters of an hour until brown4 ,wash them over while hot with the beaten egg and sugar4 ,these are generally eaten cold1 or barely warm1 and are best the day they are baked4 ,,cake4 ,use none but the best materials for making cake4 ,if you cannot afford to get good flour1 dry white sugar1 and the best family butter1 make up your mind to go without your cake1 and eat plain bread with a clear conscience4 ,there are no intermediate degrees of quality in eggs4 ,i believe ,i have said that somewhere else1 but it ought to be repeated just here4 ,they should be1 like ,csar's wife1 above suspicion4 ,a tin whisk or whip is best for beating them4 ,the 8,dover ,egg-beater0 is the best in the market4 ,all kinds of cake are better for having the whites and yolks beaten separately4 ,beat the former in a large shallow dish until you can cut through the froth with a knife1 leaving as clear and distinct an incision as you would in a solid substance4 ,beat the yolks in an earthenware bowl until they cease to froth1 and thicken as if mixed with flour4 ,have the dishes cool--not too cold4 ,it is hard to whip whites stiff in a warm room4 ,stir the butter and sugar to a cream4 ,cakes often fail because this rule is not followed4 ,beat these as faithfully as you do the eggs1 warming the butter very slightly if hard4 ,use only a silver or wooden spoon in doing this4 ,do not use fresh and stale milk in the same cake4 ,it acts as disastrously as a piece of new cloth in an old garment4 ,sour milk makes a spongy cake2 sweet1 one closer in grain4 ,study the moods and tenses of your oven carefully before essaying a loaf of cake4 ,confine your early efforts to tea-cakes and the like4 ,jelly-cake1 baked in shallow flat tins1 is good practice during the novitiate4 ,keep the heat steady1 and as good at bottom as top4 ,streaks in cake are caused by unskilful mixing1 too rapid or unequal baking1 or a sudden decrease in heat before the cake is quite done4 ,don't delude yourself1 and maltreat those who are to eat your cake1 by trying to make soda do the whole or most of the duty of eggs4 ,others have tried it before1 with unfortunate results4 ,if curiosity tempt you to the experiment1 you had better allay it by buying some sponge-cake at the corner bakery4 ,test whether a cake is done by running a clean straw into the thickest part4 ,it should come up clean4 ,do not leave the oven-door open1 or change the cake from one oven to the other1 except in extreme cases4 ,if it harden too fast on the top1 cover with paper4 ,it should rise to full height before the crust forms4 ,except for gingerbread1 use none but white sugar4 ,always sift the flour4 ,be accurate in your weights and measures4 ,there is no royal road to good fortune in cake-making4 ,what is worth doing at all is worth doing well4 ,there is no disgrace in not having time to mix and bake a cake4 ,you may well be ashamed of yourself if you are too lazy1 or careless1 or hurried to beat your eggs1 cream your butter and sugar1 or measure your ingredients4 ,yet1 sometimes1 when you believe you have left no means untried to deserve success1 failure is your portion4 ,what then8 ,if the cake be uneatable1 throw it away upon the first beggar-boy who comes for broken meat1 and say nothing about it4 ,if streaky or burned1 cut out the best parts1 make them presentable as possible1 and give them to ,john and the children as a 8second-best0 treat4 ,then keep up a brave heart and try again4 ,you may not satisfy yourself in a dozen trials4 ,you certainly will not1 if you never make another attempt4 ,cake should be wrapped in a thick cloth as soon as cool1 and kept in tight tin boxes4 ,do not cut more at a time than you are likely to use1 as it is not good when dry4 ,jelly-cakes are best set away upon plates1 cloths wrapped closely about them1 and a box enclosing all4 ,cream your sugar and butter1 measure milk1 spices1 etc41 before beginning work4 ,for fruit-cake it is best to prepare the materials the day before4 ,let your icing dry thoroughly before wrapping up the cake4 ,sift your flour before measuring1 as all the following receipts are for sifted flour4 ,,icing4 ,whites of #d eggs4 #a pound powdered white sugar4 ,lemon1 vanilla1 or other seasoning4 ,break the whites into a broad1 clean1 cool dish4 ,throw a small handful of sugar upon them1 and begin whipping it in with slow1 steady strokes of the beater4 ,a few minutes later1 throw in more sugar1 and keep adding it at intervals until it is all used up4 ,beat perseveringly until the icing is of a smooth1 fine1 and firm texture4 ,half an hour's beating should be sufficient1 if done well4 ,if not stiff enough1 put in more sugar4 ,a little practice will teach you when your end is gained4 ,if you season with lemon-juice1 allow1 in measuring your sugar1 for the additional liquid4 ,lemon-juice or a very little tartaric acid whitens the icing4 ,use at least a quarter of a pound of sugar for each egg4 ,this method of making icing was taught me by a confectioner1 as easier and surer than the old plan of beating the eggs first and alone4 ,i have used no other since my first trial of it4 ,the frosting hardens in one-fourth the time required under the former plan1 and not more than half the time is consumed in the manufacture4 ,i have often iced a cake but two hours before it was cut1 and found the sugar dry all through4 ,pour the icing by the spoonful on the top of the cake and near the centre of the surface to be covered4 ,if the loaf is of such a shape that the liquid will settle of itself to its place1 it is best to let it do so4 ,if you spread it1 use a broad-bladed knife1 dipped in cold water4 ,if it is as thick with sugar as it should be1 you need not lay on more than one coat4 ,you may set it in a moderate oven for three minutes1 if you are in great haste4 ,the better plan is to dry in a sunny window1 where the air can get at it1 and where there is no dust4 ,color icing yellow by putting the grated peel of a lemon or orange in a thin muslin bag1 straining a little juice through it1 and squeezing it hard into the egg and sugar4 ,strawberry-juice colors a pretty pink1 as does also cranberry-syrup4 ,,almond ,,icing4 ,whites of four eggs4 #a pound sweet almonds4 #a pound powdered sugar4 ,a little rose-water4 ,blanch the almonds by pouring boiling water over them and stripping off the skins4 ,when dry1 pound them to a paste1 a few at a time1 in a ,wedgewood mortar1 moistening it with rose-water as you go on4 ,when beaten fine and smooth1 beat gradually into icing1 prepared according to foregoing receipt4 ,put on very thick1 and1 when nearly dry1 cover with plain icing4 ,this is very fine4 ,or1 ,mingle a few bitter almonds with the sweet4 ,the blended flavor of these and the rose-water is very pleasant4 ,,martha',s ,,cake 7,for ,jelly47 #c eggs4 #a cup sugar4 ,butter1 the size of an egg4 #a cup flour4 #a teaspoonful cream-tartar1 sifted in the flour4 teaspoonful soda1 dissolved in a tablespoonful milk4 ,bake in jelly-cake tins1 and spread1 when cold1 with fruit-jelly4 ,this is1 although so simple and inexpensive1 an admirable foundation for the various kinds of jelly1 cream1 and mringue cake1 which are always popular4 ,it seldom fails1 and when well mixed and baked1 is very nice4 ,if prepared flour be used leave out soda and cream-tartar4 ,,mrs4 ,m4',s ,,cup ,,cake4 #a cup butter4 #b cup sugar4 #c cups prepared flour4 #d eggs4 #a cup sweet milk4 ,bake in a loaf1 or as jelly-cake4 ,,cream-,,cake4 #b cups powdered sugar4 cupful butter4 #d eggs4 cupful milk4 teaspoonful soda4 #a teaspoonful cream-tartar4 #c cups flour4 ,bake in thin layers as for jelly-cake1 and spread between them1 when cold1 the following mixture3-- pint of milk4 #b small teaspoonfuls corn-starch4 #a egg4 #a teaspoonful vanilla4 cup sugar4 ,heat the milk to boiling1 and stir in the corn-starch1 wet with a little cold milk2 take out a little and mix gradually with the beaten egg and sugar2 return to the rest of the custard1 and boil1 stirring constantly until quite thick4 ,let it cool before you season1 and spread on cake4 ,season the icing also with vanilla4 ,,jelly-,,cake4 #a lb4 sugar4 #a lb4 flour4 lb4 butter4 #f eggs4 #a cup milk4 teaspoonful soda4 #a teaspoonful cream-tartar4 ,bake in shallow tins1 and when cold put jelly between4 ,,cocoanut-,,cake4 #b cups powdered sugar4 cup butter4 #c eggs4 #a cup milk4 #c cups flour4 #b teaspoonfuls cream-tartar4 #a teaspoonful soda4 ,bake as for jelly-cake4 ,filling4 #a grated cocoanut4 ,to one half of this add whites of three eggs1 beaten to a froth1 and one cup of powdered sugar4 ,lay this between the layers4 ,mix with the other half of the grated cocoanut four tablespoonfuls powdered sugar1 and strew thickly on top of cake4 ,,rosie',s ,,cocoanut-,,cake4 #b cups flour4 #a cups sugar4 cup butter4 cup sweet milk4 #c eggs4 #a teaspoonful cream-tartar4 teaspoonful soda4 ,sift cream-tartar and soda into the dry flour2 cream the butter and sugar2 add the beaten eggs1 then the milk2 lastly the flour4 ,bake in jelly-cake tins4 ,grate one cocoanut2 mix with it a cup and a half of white sugar1 also the milk of the cocoanut4 ,set the mixture in the oven until the sugar melts2 then spread between the cakes4 ,,loaf ,,cocoanut-,,cake4 #a lb4 sugar4 lb4 butter4 #f eggs4 lb4 prepared flour4 #a lb4 finely grated cocoanut1 stirred lightly in the last thing4 ,bake immediately4 8,,one1 ,,two1 ,,three1 ,,four0 ,,cocoanut-,,cake4 #a cup butter4 #b cups sugar4 #c cups flour4 #d eggs 7the whites only74 #a cup milk4 #a teaspoonful cream-tartar1 teaspoonful soda1 sifted into the flour4 small cocoanut1 stirred in at the last4 ,,cocoanut-,,cakes 7,small47 #a cocoanut1 carefully skinned and grated4 ,milk of the same4 #a lb4 powdered sugar4 ,as much water as you have cocoanut milk4 ,whites of three eggs4 ,dissolve one pound of sugar in the milk and water4 ,stew until it becomes a 8ropy0 syrup1 and turn out into a buttered dish4 ,have ready the beaten white of egg1 with the remaining half-pound of sugar whipped into it2 mix with this the grated cocoanut1 and little by little--beating all the while--the boiled syrup1 so soon as it cools sufficiently not to scald the eggs4 ,drop in tablespoonfuls upon buttered papers4 ,try one first1 and if it runs1 beat in more sugar4 ,bake in a very moderate oven1 watching to prevent scorching4 ,they should not be suffered to brown at all4 ,these will keep some time1 but are best quite fresh4 ,,cocoanut ,,cones4 #a lb4 powdered sugar4 lb4 grated cocoanut4 ,whites of #e eggs4 #a teaspoonful best arrowroot4 ,whip the eggs as for icing1 adding the sugar as you go on1 until it will stand alone1 then beat in the cocoanut and arrowroot4 ,mould the mixture with your hands into small cones1 and set these far enough apart not to touch one another upon buttered paper in a baking-pan4 ,bake in a very moderate oven4 ,,lee ,,cake4 #aj eggs4 #a lb4 sugar4 lb4 flour4 #b lemons4 #a orange4 ,beat whites and yolks separately2 add to all the yolks and the whites of seven eggs the sugar1 the rind of two lemons1 and juice of one4 ,bake as for jelly-cake4 ,to the whites of three eggs allow a pound and a quarter of powdered sugar2 beat stiff as for icing1 take out enough to cover the top of the cake and set aside4 ,add to the rest the juice and half the grated rind of a large orange4 ,when the cake is nearly cold1 spread this between the layers4 ,beat into the icing reserved for the top a little lemon-juice1 and1 if needed1 more sugar4 ,it should be thicker than that spread between the cakes4 ,you can make a very delightful variation of this elegant cake1 by spreading the orange icing between layers made according to the receipt given for 8,martha's ,jelly-,cake0 several pages back1 and frosting with lemon mringue1 as above4 ,,white-,,mountain ,,cake4 #c cups sugar4 #a cup butter4 cup sweet milk4 ,whites of ten eggs4 teaspoonful soda1 #a teaspoonful cream tartar1 sifted with the flour4 #d cups flour4 ,flavor with essence of bitter almond4 ,icing1 whites of three eggs1 #a lb4 powdered sugar4 ,flavor with lemon-juice4 ,bake in jelly-cake tins1 and fill with grated cocoanut1 sweetened with a quarter of its weight of powdered sugar1 or with icing such as is made for ,lee cake1 only flavored with lemon entirely4 ,,french ,,cake4 #a lb4 sugar4 lb4 butter4 #a lb4 currants1 washed clean and dredged with flour4 #c cups flour4 #d eggs4 ,nutmeg and cinnamon to taste4 teaspoonful soda dissolved in three tablespoonfuls milk4 ,,lemon ,,cake 7,no4 #a47 #a lb4 sugar4 #ab eggs1 whites and yolks beaten separately4 lb4 flour4 ,juice and rind of a lemon4 ,icing flavored with same4 ,baked in small square tins1 and iced on sides and top1 these are sometimes called biscuits glacs4 ,,lemon-,,cake 7,no4 #b47 #a cup of butter 7packed74 #b scant cups of sugar4 #aj eggs1 yolks and whites beaten separately4 #a small cup of milk4 ,juice and rind of a lemon4 #a small teaspoonful soda4 ,flour to make tolerably thin batter 7a little over three cups74 ,of some qualities of flour four cups will be needed4 ,bake in a quick oven4 ,,lady-,,cake 7,no4 #a47 lb4 butter4 #a lb4 flour4 #h eggs4 #a teaspoonful cream-tartar1 teaspoonful soda4 #a lb4 sugar4 pint milk4 ,,lady-,,cake 7,no4 #b47 #a lb4 sugar4 lb4 sifted flour4 #f oz4 butter4 ,the whipped whites of ten eggs4 ,flavor with bitter almond1 and bake in square1 not very deep tins4 ,flavor the frosting with vanilla4 ,the combination is very pleasant4 ,,sister ,,mag',s ,,cake4 #b cups powdered sugar4 cup of butter4 #a cup sweet milk4 #c cups flour4 #d eggs4 #a lemon1 juice and rind4 #a small teaspoonful soda4 ,bake in a square or oblong tin1 and frost with whites of two eggs beaten stiff with powdered sugar4 ,,dover ,,cake4 #a lb4 flour4 #a lb4 white sugar4 lb4 butter1 rubbed with the sugar to a very light cream4 #f eggs4 #a cup sweet milk4 #a teaspoonful soda dissolved in vinegar4 #a teaspoonful powdered cinnamon4 #a tablespoonful rose-water4 ,flavor the frosting with lemon-juice4 ,,chocolate ,,cake4 #b cups of sugar4 #a cup butter4 ,the yolks of five eggs and whites of two4 #a cup of milk4 #c cups flour4 teaspoonful soda4 #a teaspoonful cream-tartar1 sifted into the flour4 ,bake in jelly-cake tins4 ,mixture for filling4 ,whites of three eggs4 #a cup sugar4 #c tablespoonfuls grated chocolate4 #a teaspoonful vanilla4 ,beat well together1 spread between the layers and on top of cake4 ,,caramel ,,cake4 #c cups sugar4 #a cups butter4 #a cup milk4 #d cups prepared flour4 #e eggs4 ,caramel for ,filling4 #a cup brown sugar4 cup milk4 #a cup molasses4 #a teaspoonful butter4 #a tablespoonful flour4 #b tablespoonfuls cold water4 ,boil this mixture five minutes1 add half a cake ,baker's chocolate 7grated71 boil until it is the consistency of rich custard4 ,add a pinch of soda1 stir well1 and remove from fire4 ,when cold1 flavor with a large teaspoonful vanilla1 and spread between the layers of cake1 which should be baked as for jelly-cake4 ,cover the top with the same1 and set in an open1 sunny window to dry4 ,the above quantity will make two large cakes4 ,,marble ,,cake4 ,light4 #a cup white sugar4 cup butter4 cup milk4 ,whites of three eggs4 #b cups prepared flour4 ,dark4 cup brown sugar4 cup butter4 cup molasses4 cup milk4 cup nutmeg4 #a teaspoonful cinnamon4 teaspoonful allspice4 teaspoonful soda4 #b cups flour4 ,yolks of three eggs4 ,butter your mould1 and put in the dark and light batter in alternate tablespoonfuls4 ,,marbled ,,cake4 #a cup butter4 #b cups powdered sugar4 #c cups flour4 #d eggs4 #a cup sweet milk4 teaspoonful soda4 #a teaspoonful cream-tartar sifted with flour4 ,when the cake is mixed take out about a teacupful of the batter1 and stir into this a great spoonful of grated chocolate1 wet with a scant tablespoonful of milk4 ,fill your mould about an inch deep with the yellow batter1 and drop upon this1 in two or three places1 a spoonful of the dark mixture4 ,give to the brown spots a slight stir with the tip of your spoon1 spreading it in broken circles upon the lighter surface4 ,pour in more yellow batter1 then drop in the brown in the same manner as before1 proceeding in this order until all is used up4 ,when cut1 the cake will be found to be handsomely variegated4 ,or1 ,you may color the reserved cupful of batter with enough prepared cochineal to give it a fine pink tint1 and mix as you do the brown4 ,,chocolate ,,icing 7,simple47 cake chocolate4 cup sweet milk4 #a tablespoonful corn-starch4 #a teaspoonful vanilla4 ,mix together these ingredients1 with the exception of the vanilla2 boil it two minutes 7after it has fairly come to a boil71 flavor1 and then sweeten to taste with powdered sugar1 taking care to make it sweet enough4 ,,caramels 7,chocolate47 #b cups brown sugar4 #a cup molasses4 #a tablespoonful 7heaping7 of butter4 #c tablespoonfuls flour4 ,boil twenty-five minutes2 then stir in half a pound of grated chocolate wet in half a cup of sweet milk1 and boil until it hardens on the spoon1 with which you must stir it frequently4 ,flavor with a teaspoonful of vanilla4 ,,chocolate ,,clairs4 #d eggs4 ,the weight of the eggs in sugar4 ,half their weight in flour4 teaspoonful soda1 teaspoonful cream-tartar1 sifted well with the flour4 ,if you bake these often1 it will be worth your while to have made at the tinner's a set of small tins1 about five inches long and two wide1 round at the bottom1 and kept firm by strips of tin connecting them4 ,if you cannot get these1 tack stiff writing-paper into the same shape1 stitching each of the little canoes to its neighbor after the manner of a pontoon bridge4 ,have these made and buttered before you mix the cake2 put a spoonful of batter in each1 and bake in a steady oven4 ,when nearly cold1 cover the rounded side with a caramel icing1 made according to the foregoing receipt4 ,these little cakes are popular favorites1 and with a little practice can be easily and quickly made4 ,,ellie',s ,,cake4 #a cup of sugar4 cup of butter4 #c eggs4 cup sweet milk4 #b cups prepared flour4 ,bake in jelly-cake tins1 and fill with jelly or chocolate4 ,a simple and excellent cake4 ,,sponge ,,cake4 #a teacup powdered sugar4 #c eggs4 teaspoonful cream-tartar4 teaspoonful soda4 #a teacupful flour4 ,flavor with lemon--half the juice and half the rind of one4 ,bake twenty minutes in shallow tins4 ,,mrs4 ,m4',s ,,sponge-,,cake4 #ab eggs4 ,the weight of the eggs in sugar4 ,half their weight in flour4 #a lemon1 juice and rind4 ,beat yolks and whites very light1 the sugar into the former when they are smooth and stiff2 next1 the juice and grated peel of the lemon1 then the beaten whites2 lastly1 the flour1 very lightly4 ,the lady from whom ,i had this admirable receipt was celebrated among her acquaintances for her beautiful and delicious sponge-cake4 8,which should always be baked in tins like these10 she said to me once1 sportively1 8or it does not taste just right40 ,the moulds were like a large brick in shape1 with almost perpendicular sides4 ,i instantly gave an order for a couple precisely like them1 and really fancied that cake baked in them was a little better than in any other form4 ,but you can hardly fail of success if you prepare yours precisely as ,i have directed1 bake in whatever shape you will4 ,be careful that your oven is steady1 and cover the cake with paper to prevent burning4 ,it is a good plan to line the pans in which sponge-cake is baked with buttered paper1 fitted neatly to the sides and bottom4 ,,pound ,,cake 7,no4 #a47 #a lb4 sugar4 #a lb4 flour4 lb4 butter4 #i eggs4 #b teaspoonfuls cream-tartar4 #a teaspoonfuls soda4 ,cream the butter and sugar with great care2 beat the yolks and whites separately2 sift the cream-tartar well through the flour4 ,add the flour last4 ,,pound ,,cake 7,no4 #b47 #a lb4 flour4 #a lb4 eggs4 #a lb4 sugar4 lb4 butter4 #a glass brandy4 #a nutmeg4 #a teaspoonful mace4 ,cream half the flour with the butter1 and add brandy and spice4 ,beat the yolks until light1 add the sugar1 then the beaten whites and the rest of the flour alternately4 ,when this is thoroughly mixed1 put all together and beat steadily for half an hour4 ,if properly made and baked this is a splendid cake4 ,,washington ,,cake4 #c cups sugar4 #b cups butter4 #e eggs4 #a cup milk4 #d cups flour4 #b teaspoonfuls cream-tartar4 #a teaspoonful soda4 ,mix as usual and stir in1 at the last-- lb4 currants well washed and dredged4 lb4 raisins seeded and chopped fine1 then floured4 ,a handful of citron sliced fine4 ,cinnamon and nutmeg to taste4 ,fruit-cake takes longer to bake than plain1 and the heat must be kept steady4 ,,lincoln ,,cake4 lb4 butter4 #a lb4 sugar4 #a lb4 flour4 #f eggs4 #b cups sour cream or milk4 #a grated nutmeg4 #a teaspoonful powdered cinnamon4 lb4 citron4 #a tablespoonful rose-water4 #a teaspoonful soda dissolved in hot water1 and stirred into the milk just before adding the latter to the cake4 ,cream the butter and sugar1 put with them the yolks whipped light1 then the cream and spice1 next the flour1 then the rose-water1 and a double-handful of citron cut in slips and dredged2 finally1 the beaten whites of the eggs4 ,stir all well1 and bake in a loaf or in a 8card10 using a square shallow baking-pan4 ,this is a good cake1 and keeps well4 ,,black ,,or ,,wedding ,,cake4 #a lb4 powdered sugar4 #a lb4 butter4 #a lb4 flour4 #ab eggs4 #a lb4 currants well washed and dredged4 #a lb4 raisins seeded and chopped4 lb4 citron cut into slips4 #a tablespoonful cinnamon4 #b teaspoonfuls nutmeg4 #a teaspoonful cloves4 #a wineglass brandy4 ,cream the butter and sugar1 add the beaten yolks of the eggs1 and stir all well together before putting in half of the flour4 ,the spice should come next1 then the whipped whites stirred in alternately with the rest of the flour1 lastly the brandy4 ,the above quantity is for two large cakes4 ,bake at least two hours in deep tins lined with well-buttered paper4 ,the icing should be laid on stiff and thickly4 ,this cake1 if kept in a cool1 dry place1 will not spoil in two months4 ,i have eaten wedding-cake a year old4 ,test the cakes well1 and be sure they are quite done before taking them from the oven4 ,,fruit-,,cake 7plainer47 #a lb4 powdered sugar4 #a lb4 flour4 lb4 butter4 #g eggs4 lb4 currants--washed1 picked over1 and dredged4 lb4 raisins--seeded and chopped1 then dredged4 lb4 citron cut into slips4 #a teaspoonful nutmeg4 #a teaspoonful cinnamon4 #a glass brandy4 ,cream butter and sugar2 add the beaten yolks1 then the spice and the whipped whites alternately with the flour2 the fruit and brandy last4 ,,almond ,,cake4 #a lb4 powdered sugar4 #a lb4 flour4 lb4 butter4 #h eggs4 #a coffee-cupful sweet almonds1 blanched by putting them into hot water1 and1 when stripped of their skins and perfectly cold1 beaten to a smooth paste in a ,wedgewood mortar1 with a little rose-water and half a teaspoonful essence of bitter almonds4 ,beat whites and yolks separately2 stir butter and sugar to a cream2 add to this the yolks2 beat very hard before putting in the flour2 stir in the almond-paste alternately with the whites4 ,put in the brandy last4 ,season the icing with rose-water4 ,,nut-,,cake4 #b cups sugar4 #a cup butter4 #c cups flour4 #a cup cold water4 #d eggs4 #a teaspoonful soda4 #b teaspoonfuls cream-tartar4 #b cupfuls kernels of hickory-nuts or white walnuts1 carefully picked out1 and added last of all4 ,,gold ,,cake4 #a lb4 sugar4 lb4 butter4 #a lb4 flour4 ,yolks of ten eggs--well beaten4 ,grated rind of one orange1 and juice of two lemons4 #a teaspoonful soda dissolved in hot water4 ,cream the butter and sugar1 and stir in the yolks4 ,beat very hard for five minutes before putting in the flour4 ,the soda next1 and lastly the lemon-juice1 in which the grated orange-peel should have been steeped and strained out in a piece of thin muslin1 leaving the flavoring and coloring matter in the juice4 ,flavor the icing also with lemon4 ,,silver ,,cake4 #a lb4 sugar4 lb4 flour4 lb4 butter4 ,whites of ten eggs--whipped very stiff4 #a large teaspoonful essence bitter almonds4 ,cream butter and sugar2 put next the whites of the eggs2 then the flour1 lastly the flavoring4 ,make gold and silver cake on the same day2 bake them in tins of corresponding size1 and lay them in alternate slices in the cake-basket4 ,flavor the icing of silver cake with rose-water4 ,,almond ,,macaroons4 ,prepare the almonds the day before you make the cakes1 by blanching them in boiling water1 stripping off the skins1 and pounding them when perfectly cold--a few at a time--in a ,wedgewood mortar1 adding from time to time a little rose-water4 ,when beaten to a smooth paste1 stir in1 to a pound of the sweet almonds1 a generous tablespoonful of essence of bitter almonds2 cover closely1 and set away in a cold place until the morrow4 ,then to a pound of the nuts allow3-- #a lb4 powdered sugar4 ,the beaten whites of eight eggs4 #a teaspoonful nutmeg4 #a teaspoonful arrowroot4 ,stir the sugar and white of egg lightly together2 then whip in gradually the almond-paste4 ,line a broad baking-pan with buttered white paper2 drop upon this spoonfuls of the mixture at such distances apart as shall prevent their running together4 ,sift powdered sugar thickly upon each1 and bake in a quick oven to a delicate brown4 ,try the mixture first1 to make sure it is of the right consistency1 and if the macaroons run into irregular shapes1 beat in more sugar4 ,this will hardly happen1 however1 if the mixture is already well beaten4 ,,huckleberry ,,cake4 #a cup butter4 #b cups sugar4 #c cups flour4 #e eggs4 #a cup sweet milk4 #a teaspoonful soda dissolved in hot water4 #a teaspoonful nutmeg1 and the same of cinnamon4 #a qt4 ripe1 fresh huckleberries1 thickly dredged with flour4 ,stir the butter and sugar to a cream1 add the beaten yolks2 then the milk1 the flour1 and spice1 the whites whipped stiff1 and the soda4 ,at the last stir in the huckleberries with a wooden spoon or paddle1 not to bruise them4 ,bake in a loaf or card1 in a moderate but steady oven1 until a straw comes out clean from the thickest part4 ,this is a delicious cake1 and deserves to be better known4 ,it is best on the second day after baking4 ,,corn-,,starch ,,cake4 #b cups sugar1 #a cup butter1 rubbed to a cream4 #a cup milk4 #b cups flour4 #c eggs1 whites and yolks beaten separately4 cup corn-starch4 #b teaspoonfuls cream-tartar1 sifted well through the flour4 #a teaspoonful soda1 dissolved in hot water4 ,sift the corn-starch with the flour1 and add the last thing4 ,bake in small tins and eat while fresh4 ,they dry in two or three days and become insipid1 but are very nice for twenty-four hours after they are baked4 ,,white ,,cake4 #a cup butter4 #b cups sugar4 #a cup sweet milk4 ,whites of five eggs4 #c cups prepared flour4 ,,cookies1 ,,etc4 ,,mrs4 ,b4',s ,,cookies4 #f eggs1 whites and yolks separately4 #a cup butter4 #c cups sugar4 ,flour to make batter just stiff enough to be moulded with well-floured hands4 ,flavor with lemon4 ,make into round cakes and bake in a quick oven4 ,,small ,,sugar ,,cakes4 #a heaping teacup of sugar4 teacup of butter4 teacup sweet milk4 #b eggs1 well beaten4 #b teaspoonfuls cream-tartar4 #a teaspoonful soda dissolved in hot water4 ,flour sufficient to enable you to roll out the dough4 #a saltspoonful salt4 ,nutmeg and cinnamon to taste4 ,cut in round cakes and bake quickly4 ,,new ,,year',s ,,cakes4 7,very nice47 #a lb4 sugar4 #a lb4 butter4 pint cold water4 #c eggs4 #c lbs4 flour4 #a teaspoonful soda dissolved in hot water4 #d tablespoonfuls caraway seed sprinkled through the flour4 ,rub the butter1 or1 what is better1 chop it up in the flour2 dissolve the sugar in the water2 mix all well with the beaten eggs1 cut in square cakes1 or with oval mould1 and bake quickly4 8,,mother',s0 ,,cookies4 #a cup butter4 #b cups sugar4 #c eggs1 well beaten4 teaspoonful soda dissolved in boiling water4 #a teaspoonful nutmeg4 #a teaspoonful cloves4 ,flour to make soft dough1 just stiff enough to roll out4 ,try two cups to begin with1 working it in gradually4 ,cut in round cakes1 stick a raisin or currant in the top of each1 and bake quickly4 ,,coriander ,,cookies4 #a cup butter4 #c cups sugar4 #a cup 8loppered0 milk or cream4 #d eggs4 #f cups flour1 or just enough to stiffen into a rollable paste4 #b tablespoonfuls coriander seed 7ground or beaten74 #a tablespoonful soda1 dissolved in boiling water4 ,if you use sweet milk1 add two teaspoonfuls cream-tartar4 ,you may substitute caraway for the coriander-seed4 ,,rice-,,flour ,,cookies4 lb4 ground rice4 #a lb4 rice-flour1 dried and sifted4 #a lb4 powdered sugar4 lb4 butter4 #d eggs4 ,juice and half the grated rind of a lemon4 #a tablespoonful orange-flower water4 ,beat yolks and whites very light2 then put the sugar with the yolks4 ,beat ten minutes1 add the orange-flower water and lemon2 lastly1 the flour and whites alternately4 ,beat the mixture half an hour4 ,bake immediately in patty-pans4 ,eat while fresh4 ,,molasses ,,cookies 7,good47 #a cup butter4 #b cups molasses4 #a teaspoonful cloves4 #a tablespoonful ginger4 ,sufficient flour to make soft dough4 ,mould with the hands into small cakes1 and bake in a steady rather than quick oven1 as they are apt to burn4 ,,ginger-,,snaps4 7,no4 #a47 #a cup butter4 #a cup molasses4 #a cup sugar4 cup sweet milk4 #a teaspoonful saleratus4 #b teaspoonfuls ginger4 ,flour for tolerably stiff dough4 ,,ginger-,,snaps 7,no4 #b47 #a large cup butter and lard mixed4 #a coffee-cup sugar4 #a cup molasses4 cup water4 #a tablespoonful ginger4 #a tablespoonful cinnamon4 #a teaspoonful cloves4 #a teaspoonful soda dissolved in hot water4 ,flour for pretty stiff dough4 ,roll out rather thinner than sugar cakes1 and bake quickly4 ,these ginger-snaps will keep for weeks1 if locked up4 ,,ginger-,,snaps 7,no4 #c47 #a pint molasses4 #a teacup sugar4 #a teaspoonful ginger4 #a teaspoonful allspice4 #a cup butter4 #e cups flour4 ,roll thin and cut into small cakes4 ,bake in quick oven4 ,,aunt ,,margaret',s ,,jumbles4 #a cup butter4 #b cups sugar4 #a teacup milk4 #e eggs4 teaspoonful soda dissolved in boiling water4 #a teaspoonful nutmeg4 ,sufficient flour to make soft dough4 ,roll out1 cut into shapes and sift sugar over them before they go into the oven4 ,,lemon ,,jumbles4 #a egg4 #a teacupful sugar4 teacupful butter4 #c teaspoonfuls milk4 #a teaspoonful cream-tartar4 teaspoonful soda4 #b small lemons1 juice of two and grated rind of one4 ,mix rather stiff4 ,roll and cut out with a cake-cutter4 ,,ring ,,jumbles4 #a lb4 butter4 #a lb4 sugar4 #d eggs4 #a lb4 flour1 or enough to make out a soft dough4 ,wineglass 7small7 rose-water4 ,cream the butter and sugar1 add the beaten yolks1 then the rose-water1 next half the flour1 lastly the whites1 stirred in very lightly1 alternately with the remaining flour4 ,have ready a pan1 broad and shallow1 lined on the bottom with buttered paper4 ,with a tablespoon form regular rings of the dough upon this1 leaving a hole in the centre of each4 ,bake quickly1 and sift fine sugar over them as soon as they are done4 ,you may substitute lemon or vanilla for the rose-water4 ,,mrs4 ,m4',s ,,jumbles4 #a cup sugar4 #a cup butter4 cup sour cream4 #a egg4 #a teaspoonful soda1 dissolved in hot water4 ,nutmeg to taste4 ,flour for soft dough4 ,bake in rings1 as directed in previous receipt4 ,,almond ,,jumbles4 #a lb4 sugar4 lb4 flour4 lb4 butter4 #a teacup 8loppered0 milk4 #e eggs4 #b tablespoonfuls rose-water4 lb4 almonds1 blanched and chopped small1 but not pounded4 #a teaspoonful soda dissolved in boiling water4 ,cream butter1 and sugar2 stir in the beaten yolks1 the milk1 the flour1 and the rose-water1 the almonds1 lastly the beaten whites very lightly and quickly4 ,drop in rings or round cakes upon buttered paper1 and bake immediately4 ,you may substitute grated cocoanut1 or the chopped kernels of white walnuts1 for the almonds1 in which case add a little salt4 ,,currant ,,cakes4 #a lb4 flour4 lb4 butter4 lb4 sugar4 #d eggs4 lb4 currants1 well washed and dredged4 teaspoonful soda dissolved in hot water4 lemon1 grated rind and juice4 #a teaspoonful cinnamon4 ,drop from a spoon upon well buttered paper1 lining a baking-pan4 ,bake quickly4 ,,drop ,,sponge-,,cakes4 lb4 powdered sugar4 lb4 flour4 #d eggs--yolks and whites separate1 and beaten very stiff4 #a lemon--all the juice1 and half the grated rind4 ,drop upon buttered paper1 not too near together4 ,try one1 and if it runs1 beat the mixture some minutes longer hard1 adding a very little flour4 ,your oven should be very quick1 and the cakes a delicate yellow brown4 ,,lady',s ,,fingers ,are mixed like drop sponge-cakes1 but disposed upon the paper in long1 narrow cakes4 ,they are very nice dipped in chocolate icing1 or caramel4 ,,aunt ,,margaret',s ,,crullers4 #a lb4 butter4 #a lb4 powdered sugar4 #ab eggs4 ,mace and nutmeg to taste4 ,flour to roll out stiff4 ,this is for a large quantity of crullers4 ,roll out in a thin sheet1 cut into shapes with a jagging-iron1 and fry in plenty of boiling lard4 ,test the heat first by dropping in one4 ,it should rise almost instantly to the surface4 ,crullers and doughnuts soak in fat at the bottom of the kettle4 ,these should be a fine yellow4 ,the most delicious and the nicest-looking crullers ,i have ever seen were made by the dear old lady from whom ,i had this receipt4 ,they were as pretty and perfect a picture of their kind as she was of hers4 ,crullers are better the second day than the first4 ,if the fat becomes so hot that the crullers brown before they puff out to their full dimensions1 take the kettle from the fire for a few minutes4 ,have enough cut out before you begin to fry them1 to keep a good supply all the while on the fire4 ,if you undertake the task alone1 cut out all before cooking one4 ,,katie',s ,,crullers4 #a lb4 sugar4 lb4 butter4 #f eggs4 #a tablespoonful sweet milk4 #a small teaspoonful soda4 #a nutmeg4 ,sufficient flour to roll out stiff4 8,,mother',s0 ,,crullers4 #a teacup sugar4 teacup sour cream or milk4 teacup butter4 #a egg4 #a small teaspoonful soda dissolved in hot water4 ,flour to roll out a tolerably stiff paste4 ,,annie',s ,,crullers4 #b cups sugar4 #a cup butter4 #b eggs4 #b cups sour milk4 #a teaspoonful soda dissolved in hot water4 ,flour to roll out tolerably stiff4 ,,risen ,,doughnuts4 #a lb4 butter4 #a lb4 sugar4 #a quart sweet milk4 #d eggs4 #a large cup yeast4 #a tablespoonful mace or nutmeg4 #b teaspoonfuls cinnamon4 ,flour to make all stiff as bread dough4 #a teaspoonful salt4 ,cream the butter and sugar1 add the milk1 yeast1 and one quart and a pint of flour4 ,set to rise over night4 ,in the morning beat the eggs very light1 and stir into the batter with the spice and rest of the flour4 ,set to rise three hours1 or until light2 roll into a pretty thick sheet1 cut out1 and fry in boiling lard4 ,sift powdered sugar over them while hot4 ,,quick ,,doughnuts4 #a cup butter4 #b cups sugar4 #d eggs4 #a cup sour milk or cream4 #a teaspoonful soda dissolved in hot water4 #a teaspoonful nutmeg4 teaspoonful cinnamon4 ,flour to roll out in pretty soft dough4 ,cut into shapes and fry in hot lard4 ,,soft ,,gingerbread4 #a cup butter4 #a cup molasses4 #a cup sugar4 #a cup sour or buttermilk4 #a teaspoonful soda dissolved in boiling water4 #a tablespoonful ginger4 #a teaspoonful cinnamon4 #b eggs4 ,about five cups of flour--enough to make it thick as cup-cake batter1 perhaps a trifle thicker4 ,work in four cups first1 and add very cautiously4 ,stir butter1 sugar1 molasses1 and spice together to a light cream1 set them on the range until slightly warm2 beat the eggs light2 add the milk to the warmed mixture1 then the eggs1 the soda1 and lastly the flour4 ,beat very hard ten minutes1 and bake at once in a loaf1 or in small tins4 ,half a pound raisins1 seeded and cut in half1 will improve this excellent gingerbread4 ,dredge them well before putting them in4 ,add them at the last4 ,,sponge ,,gingerbread 7eggless47 #e cups flour4 #a heaping tablespoonful butter4 #a cup molasses4 #a cup sugar4 #a cup milk 7sour is best74 #b teaspoonfuls saleratus1 not soda1 dissolved in hot water4 #b teaspoonfuls ginger4 #a teaspoonful cinnamon4 ,mix the molasses1 sugar1 butter1 and spice together2 warm them slightly1 and beat until they are lighter in color by many degrees than when you began4 ,add the milk1 then the saleratus1 and having mixed all well1 put in the flour4 ,beat very hard five minutes1 and bake in a broad1 shallow pan1 or in pt-tins4 ,half a pound of seeded raisins cut in pieces will be a pleasant addition4 ,try this gingerbread warm for tea or luncheon1 with a cup of hot chocolate to accompany it1 and you will soon repeat the experiment4 ,,plain ,,gingerbread4 #b cups molasses4 cup lard4 cup butter4 #b tablespoonfuls soda dissolved in hot water4 #b tablespoonfuls ginger4 #a cup sour milk4 ,thicken with flour to a soft dough4 ,warm the molasses1 lard1 butter1 and ginger1 and beat them ten minutes before adding the milk1 soda1 and flour4 ,roll out1 cut into shapes1 and bake in a quick1 but not too hot oven4 ,keep in a tight tin box4 ,brush over with white of egg while hot4 ,,gingerbread ,,loaf 7,no4 #a47 #a cup butter4 #a cup molasses4 #a cup sugar4 cup cold water4 #a tablespoonful ginger4 #a teaspoonful cinnamon4 #a teaspoonful soda1 dissolved in boiling water4 ,flour to make stiff batter4 ,melt the butter1 slightly warm the molasses1 spice1 and sugar1 and beat together ten minutes4 ,then put in the water1 soda1 and flour4 ,stir very hard1 and bake in three small loaves4 ,brush them over with syrup while hot1 and eat fresh4 ,,loaf ,,gingerbread 7,no4 #b47 #a cup butter4 #b cups molasses4 #a tablespoonful ginger4 #b eggs1 very well beaten4 #a teaspoonful saleratus4 #a cup milk1 sweet or sour4 ,if sour1 heap your spoon with saleratus4 ,flour to the consistency of pound cake4 ,,spiced ,,gingerbread4 #a lb4 flour4 #a lb4 sugar4 lb4 butter4 #e eggs4 teaspoonful soda dissolved in hot water4 #a teaspoonful cream-tartar4 #c tablespoonfuls sweet milk4 #a large tablespoonful ginger4 #a teaspoonful cloves4 #a teaspoonful nutmeg4 #a teaspoonful cinnamon4 ,cream the sugar and butter1 stir in the beaten yolks1 the milk and spice1 the soda1 and when these are well mixed1 the flour4 ,bake in two square or round loaves4 ,,sugar ,,gingerbread4 #a cup of butter4 #b cups of sugar4 #a cup sour cream or milk4 #c eggs4 #a teaspoonful soda dissolved in hot water4 #b teaspoonfuls ginger4 #a teaspoonful cinnamon4 #e cups of flour1 or enough to roll out soft4 ,cut in shapes1 brush over with white of egg while hot1 and bake4 ,,bread ,,cake4 ,on baking-day1 take from your dough1 after its second rising--#b cups risen dough4 ,have ready1 also-- #b cups white sugar4 #a cup butter1 creamed with the sugar4 #c eggs4 #a even teaspoonful soda1 dissolved in hot water4 #b tablespoonfuls sweet milk--cream is better4 lb4 currants1 well washed and dredged4 #a teaspoonful nutmeg4 #a teaspoonful cloves4 ,beat the yolks very light1 add the creamed butter and sugar1 the spice1 milk1 soda1 and dough4 ,stir until all are well mixed2 put in the beaten whites1 lastly the fruit4 ,beat hard five minutes1 let it rise twenty minutes in two well-buttered pans1 and bake half an hour or until done4 ,,fruit ,,gingerbread4 #b lbs4 flour4 lb4 butter4 #a lb4 sugar4 #a lb4 raisins1 seeded and chopped4 #a lb4 currants1 well washed4 #b cups molasses4 cup sour cream4 #f eggs4 #a heaping teaspoonful soda dissolved in hot water4 #b tablespoonfuls ginger4 #a teaspoonful cinnamon4 #a teaspoonful cloves4 ,cream the butter and sugar1 warm the molasses slightly1 and beat these together2 then the beaten yolks1 next the milk and spice1 the soda1 the flour and whites well whipped2 lastly1 the fruit1 which must be thickly dredged4 ,beat well before baking4 ,a little citron1 shred fine1 is an improvement4 ,bake in two broad pans1 in a moderate oven4 ,this cake will keep a long time4 ,,sweet ,,wafers4 #f eggs4 #a pint flour4 #b oz4 melted butter4 #a cup powdered sugar4 #a cup milk4 #a teaspoonful nutmeg4 ,beat whites and yolks separately and very stiff1 rub the sugar and butter together1 and work in first the yolks1 then the milk1 then the flour and whites4 ,bake in well-buttered wafer or waffle-irons1 very quickly1 browning as little as possible4 ,roll them while hot upon a smooth1 round stick1 not larger than your little finger1 slipping it out carefully when the cake takes the right shape4 ,these little cakes are an acceptable addition to any tea or supper table1 and look well among fancy cakes in a basket4 ,,boston ,,cream ,,cakes4 lb4 butter4 lb4 flour4 #h eggs4 #a pint water4 ,stir the butter into the water1 which should be warm1 set it on the fire in a saucepan1 and slowly bring to a boil1 stirring it often4 ,when it boils1 put in the flour1 boil one minute1 stirring all the while2 take from the fire1 turn into a deep dish1 and let it cool4 ,beat the eggs very light1 and whip into this cooled paste1 first the yolks1 then the whites4 ,drop1 in great spoonfuls1 upon buttered paper1 taking care not to let them touch or run into each other1 and bake ten minutes4 ,cream for filling4 #a quart milk4 #d tablespoonfuls corn-starch4 #b eggs4 #b cups sugar4 ,wet the corn-starch with enough milk to work it into a smooth paste4 ,boil the rest of the milk4 ,beat the eggs1 add the sugar and corn-starch to these1 and so soon as the milk boils pour in the mixture gradually1 stirring all the time until smooth and thick4 ,drop in a teaspoonful of butter1 and when this is mixed in1 set the custard aside to cool4 ,then add vanilla or lemon seasoning2 pass a sharp knife lightly around the puffs1 split them1 and fill with the mixture4 ,the best cream cakes ,i have ever tasted were made by this somewhat odd receipt4 ,try it4 ,,nougat4 #a lb4 sweet almonds4 lb4 fine white sugar4 #a tablespoonful rose-water4 ,blanch the almonds in boiling water4 ,when stripped of their skins1 throw them into ice-water for five minutes4 ,take them out and dry between two cloths4 ,shave with a small knife into thin slips4 ,put them into a slow oven until they are very slightly colored4 ,meanwhile1 melt the sugar--without adding water--in a farina kettle over the fire1 stirring it all the while4 ,when it bubbles up and is quite melted take off the kettle and instantly stir in the hot almonds4 ,have ready a tin pan or mould1 well buttered and slightly warmed4 ,pour in the nougat2 press it thin and flat to the bottom of the pan if you mean to cut into strips2 to all sides of the mould if you intend to fill it with syllabub or macaroons4 ,let it cool in the mould1 for the latter purpose1 withdrawing it carefully when you want it4 ,if you cut it up1 do it while it is still warm--not hot4 ,the syrup should be a bright yellow before putting in the almonds4 ,,pies4 ,use none but the best butter in pastry4 8,cooking butter is a good thing10 said a grave epicure to me once1 8an admirable thing--in its place1 which is in the soap-fat kettle or upon wagon-wheels60 ,it is certainly out of place in biscuits1 cake1 or in any substance destined for human palates and stomachs4 ,it is never less in place than in pastry2 never betrays its vileness more surely and odiously4 ,butter intended for pastry should be washed carefully in several clear1 cold waters1 and kneaded while under water1 to extract the salt4 ,then wipe it dry and lay it in a cold place until you are ready to work it in4 8,keep cool10 is a cardinal motto for pastry-makers4 ,a marble slab is a good thing to roll out paste upon4 ,next to this1 the best article is a clean board of hard wood1 which is never used for any other purpose4 ,it is harder to make good pastry in warm weather than cold1 on account of the tendency of the butter to oil1 and thus render the crust heavy and solid4 ,few people know what really good pastry is4 ,fewer still can make it4 ,it has no inevitable resemblance either to putty or leather4 ,it is light1 crisp1 flaky1 goodly to behold--goodlier to the taste4 8,pork fat and pies kill more people yearly in the ,united ,states than do liquor and tobacco10 said a popular lecturer upon conservatism4 ,perhaps so2 but ,i incline to the belief that bad pastry is answerable for a vast majority of the murders4 ,not that ,i recommend pies of any description as healthful daily food--least of all for children4 ,but since they are eaten freely all over our land1 let us make them as wholesome and palatable as possible4 ,,family ,,pie-,,crust 7,no4 #a47 #a quart flour4 lb4 lard1 sweet and firm4 lb4 butter4 #a small teacup ice-water4 ,sift the flour into a deep wooden bowl4 ,with a broad-bladed knife1 or a small keen 8chopper10 cut up the lard into the flour until it is fine as dust4 ,wet with ice-water into a stiff dough1 working it with a wooden spoon until obliged to make it into a roll or ball with your hands4 ,flour these1 and knead the paste into shape with as few strokes as will effect your end4 ,lay the lump upon a floured kneading-board and roll it out into a thin sheet1 always rolling from you with quick1 light action4 ,when thin enough1 stick bits of butter in regular close rows all over the sheet1 using a knife for this purpose rather than your hands4 ,roll up the paste into close folds as you would a sheet of music4 ,flatten it that your rolling-pin can take hold1 and roll out again as thin as before4 ,baste1 roll up and then out1 until your butter is gone4 ,it is a good plan to sprinkle the inside of each sheet with a little flour after buttering it1 before making it into a roll4 ,finally1 make out your crust2 butter your pie-plates1 lay the paste lightly within them1 cut it off evenly about the edges after fitting it neatly2 gather up the scraps left from cutting1 and make into another sheet4 ,if the pies are to have a top crust1 fill the plates with fruit or whatever you have ready1 lay the paste on this1 cut it to fit1 and press down the edges to prevent the escape of the juice1 with a spoon1 knife1 or jagging-iron1 ornamenting it in a regular figure4 ,bake in a moderate oven until a light brown4 ,be particularly careful to have your heat as great at the bottom as at the top1 or the lower crust will be clammy and raw4 ,pastry is always best when fresh4 ,it is well1 when you can spare the time1 to lay the roll1 when all the butter is used up1 in a very cold place for fifteen minutes or so before rolling it into crust4 ,indeed1 some good housewives let it stand on the ice an hour in hot weather4 ,they say it tends to make it flaky as well as firm4 ,touch as little with your hands as may be practicable4 ,,family ,,pie-,,crust 7,no4 #b47 #a lb4 flour4 lb4 butter4 #a teaspoonful soda4 #b teaspoonfuls cream-tartar4 ,ice-water to make into a stiff dough4 ,chop half the butter into the flour until it looks like yellow sand 7sift the soda and cream-tartar with the flour1 passing it through the sieve twice to make sure it is well mixed72 work with ice-water into stiff dough2 roll into a thin sheet1 baste with one-third the remaining butter1 fold up closely into a long roll1 flatten and re-roll1 then baste again4 ,repeat this operation three times1 until the butter is gone1 when make out your crust4 ,this is an easy and sure receipt1 and the paste very fine4 ,,french ,,puff ,,paste4 #a lb4 flour4 lb4 butter4 #a egg2 use the yolk only4 ,ice-water4 ,chop half the butter into the flour2 stir the beaten egg into half a cup ice-water1 and work the flour into a stiff dough2 roll out thin1 baste with one-third the remaining butter1 fold closely1 roll out again1 and so on until the butter is used up4 ,roll very thin1 and set the last folded roll in a very cold place ten or fifteen minutes before making out the crust4 ,wash with beaten egg while hot4 ,this paste is very nice for oyster-pts as well as for fruit-pies4 ,,puff-,,paste4 #a pint flour4 lb4 butter4 #a egg1 well beaten4 ,use the yolk only4 #a gill ice-water4 ,mix the flour1 a tablespoonful of butter1 the beaten egg and ice-water into a paste with a wooden spoon4 ,flour your pastry-board1 and roll out the crust very thin4 ,put the rest of the butter1 when you have washed it1 in the centre of this sheet1 in a flat cake4 ,turn the four corners of the paste over it1 and roll out carefully1 not to break the paste4 ,should it give way1 flour the spot1 that it may not stick to the roller4 ,when very thin1 sprinkle lightly with flour1 fold up1 and roll out four times more4 ,set in a cool place for an hour1 roll out again1 and cut into tartlet-shells or top crust for pies4 ,the bottom crust of pies may often be made of plainer pastry than the upper4 ,,transparent ,,crust4 7,very rich47 #a lb4 flour4 #a lb4 butter4 #a egg--the yolk only4 ,wash the butter1 dry1 and then melt it in a vessel set in another of boiling water1 stirring gently all the while to prevent oiling4 ,take off the salty scum from the top1 and when almost cold beat up the butter little by little with the egg1 which should be previously whipped light4 ,when these are thoroughly incorporated1 work in the flour1 roll out twice1 sprinkling lightly with flour before you fold it up2 let it stand folded five minutes in a cold place1 and make out for tartlets or pts4 ,it is not suitable for large pies4 ,bake before you fill them1 and brush over with a beaten egg while hot4 ,,mince ,,pies 7,no4 #a47 #d lbs4 meat--i4 e41 two-thirds apple1 one-third meat4 #c lbs4 raisins1 seeded and chopped4 #b lbs4 currants1 washed1 picked over1 and dried4 #c quarts cider4 #a pint brandy4 #a heaping teaspoonful cinnamon4 #a heaping teaspoonful nutmeg4 ,the same of cloves1 and half the quantity of mace4 ,make very sweet with brown sugar4 ,the meat should be a good piece of lean beef1 boiled the day before it is needed4 ,half a pound of raw suet1 chopped fine1 may be added4 ,chop the meat1 clean out bits of skin and gristle1 and mix with twice the quantity of fine juicy apples1 also chopped2 then put in the fruit1 next the sugar and spice1 lastly the liquor4 ,mix very thoroughly1 cover closely1 and let all stand together for twenty-four hours before making the pies4 ,,mince ,,pies 7,no4 #b47 #b lbs4 lean fresh beef1 boiled1 and when cold1 chopped fine4 #a lb4 beef-suet1 cleared of strings and minced to powder4 #e lbs4 apples1 pared and chopped4 #b lbs4 raisins1 seeded and chopped4 #a lb4 sultana raisins1 washed and picked over4 #b lbs4 currants1 washed and carefully picked over4 lb4 citron1 cut up fine4 #b tablespoonfuls cinnamon4 #a teaspoonful powdered nutmeg4 #b tablespoonfuls mace4 #a tablespoonful cloves4 #a tablespoonful allspice4 #a tablespoonful fine salt4 #b lbs4 brown sugar4 #a quart brown ,sherry4 #a pint best brandy4 ,mince-meat made by this receipt will keep all winter in a cool place4 ,keep in stone jars1 tied over with double covers4 ,add a little more liquor 7if it should dry out71 when you make up a batch of pies4 ,let the mixture stand at least twenty-four hours after it is made before it is used4 ,lay strips of pastry1 notched with a jagging-iron1 in a cross-bar pattern1 upon the pie1 instead of a top-crust4 ,i take this opportunity of warning the innocent reader against placing any confidence whatever in dried currants4 ,i years ago gave over trying to guess who put the dirt in them4 ,it is always there6 ,gravel-stones lurking under a specious coating of curranty-looking paste1 to crucify grown people's nerves and children's teeth2 mould that changes to mud in the mouth2 twigs that prick the throat1 not to mention the legs1 wings1 and bodies of tropical insects--a curious study to one interested in the entomology of ,zante4 ,it is all dirt6 although sold to us at currant prices4 ,wash your currants1 therefore1 first in warm water1 rolling up your sleeves1 and rubbing the conglomerate masses apart1 as you would scrub a muddy garment4 ,drain them in a cullender1 and pass them through three more waters--cold now1 but cleansing4 ,then spread them upon a large dish1 and enter seriously upon your geological and entomological researches4 8,sultanas0--sweet and seedless--are nearly as troublesome1 but their specialty is more harmless1 being stickiness and stems4 ,nevertheless1 since ,john has a weakness for mince-pies 7,i never saw an un-dyspeptic man who had not71 it is worth your while to make them1 having this consolation1 that if you are wise you need not engage in the manufacture oftener than once1 or at most1 twice a winter4 ,but let the children taste them sparingly1 and never at night1 if you value their health and your own sound slumbers4 ,,apple ,,mince-,,meat4 #b lbs4 apples--pared and chopped4 lb4 beef suet--cleared of strings and powdered4 #a lb4 currants4 lb4 raisins1 seeded and chopped4 lb4 sultana raisins4 lb4 citron1 cut into shreds4 #a lemon--juice and grated rind4 #a tablespoonful cinnamon4 #a teaspoonful cloves4 #a teaspoonful mace4 #a tablespoonful allspice4 #b lbs4 brown sugar4 ,half-pint best brandy4 ,a glass of wine4 #b teaspoonfuls salt4 ,pack down in a stone jar1 with close cover1 and keep in a cool place4 ,,mock ,,mince-,,meat4 #f soda crackers--rolled fine4 #b cups cold water4 #a cup molasses4 #a cup brown sugar4 #a cup sour cider4 #a cup melted butter4 #a cup raisins--seeded and chopped4 #a cup currants4 #b eggs--beaten light4 #a tablespoonful cinnamon and allspice mixed4 #a teaspoonful nutmeg4 #a teaspoonful cloves4 #a teaspoonful salt4 #a teaspoonful black pepper4 #a wineglass of brandy4 8,mince-pie in summer is a pleasant rarity10 was the remark of a party of hungry travellers1 in semi-apology for the fact that every plate made a return journey to the comely landlady1 who was dispensing generous triangles of pie4 ,she smiled gratifiedly1 but said nothing in reply1 until1 when the gentlemen had strolled off to the woods with their cigars1 she came upon me1 seated alone on the piazza1 and grew confidential under the influence of that sort of free-masonic understanding housekeepers have with one another1 almost at sight4 8,i had to laugh10 said the good soul1 8when they praised my mince-pies4 ,they're healthfuller in summer time than the real thing40 ,i took down the receipt on the spot from her lips4 ,if any one doubts the merits of the counterfeit1 let her do as ,i did--try it4 ,,apple ,,pie 7,no4 #a47 ,pare1 core1 and slice ripe1 tart winter apples--,pippins1 ,greenings1 or ,baldwins--line your dish with a good crust1 put in a layer of fruit1 then sprinkle light-brown sugar thickly over it1 scatter half a dozen whole cloves upon this1 lay on more apples1 and so on1 until the dish is well filled4 ,cover with crust and bake4 ,sift powdered sugar over the top before sending to table4 ,,apple ,,pie 7,no4 #b47 ,stew green or ripe apples1 when you have pared and cored them4 ,mash to a smooth compote1 sweeten to taste1 and1 while hot1 stir in a teaspoonful butter for each pie4 ,season with nutmeg4 ,when cool1 fill your crust1 and either cross-bar the top with strips of paste1 or bake without cover4 ,eat cold1 with powdered sugar strewed over it4 ,,apple ,,custard ,,pie4 #c cups stewed apple4 ,nearly a cup white sugar4 #f eggs4 #a quart milk4 ,make the stewed apple very sweet1 and let it cool4 ,beat the eggs light1 and mix the yolks well with the apple1 seasoning with nutmeg only4 ,then stir in gradually the milk1 beating as you go on2 lastly add the whites2 fill your crust and bake without cover4 ,,apple ,m,,ringue ,,pies4 ,stew and sweeten ripe1 juicy apples1 when you have pared and sliced them4 ,mash smooth1 and season with nutmeg4 ,if you like the flavor1 stew some lemon-peel with the apple1 and remove when cold4 ,fill your crust1 and bake until just done4 ,spread over the apple a thick mringue1 made by whipping to a stiff froth the whites of three eggs for each pie1 sweetening with a tablespoonful of powdered sugar for each egg4 ,flavor this with rose-water or vanilla2 beat until it will stand alone1 and cover the pie three-quarters of an inch thick4 ,set back in the oven until the mringue is well 8set40 ,should it color too darkly1 sift powdered sugar over it when cold4 ,eat cold4 ,they are very fine4 ,peach pies are even more delicious1 made in this manner4 ,,pippin ,,pies4 #ab fine ripe pippins1 pared and grated4 #a lb4 white sugar4 lb4 butter4 #f eggs--whites and yolks separately beaten4 #a lemon--grated peel and juice1 with nutmeg4 ,cream the butter and sugar1 stir in the beaten yolks1 then the lemon1 nutmeg1 and apple2 lastly the whites1 very lightly4 ,bake in paste1 with cross-bars of the same on top4 ,,pumpkin ,,pie 7,no4 #a47 #a quart stewed pumpkin--pressed through a sieve4 #i eggs--whites and yolks beaten separately4 #b scant quarts milk4 #a teaspoonful mace4 #a teaspoonful cinnamon1 and the same of nutmeg4 #a cup white sugar1 or very light brown4 ,beat all well together1 and bake in crust without cover4 ,,pumpkin ,,pie 7,no4 #b47 #a quart pumpkin--stewed and strained4 #a quart milk4 #a cup sugar4 #g eggs--beaten very light4 #a teaspoonful ginger1 and same of mace and cinnamon each4 ,,squash ,,pie ,is made precisely like pumpkin pie1 except that1 being less rich1 it requires one more egg for each pie4 ,,sweet-,,potato ,,pie 7,no4 #a47 ,parboil1 skin1 and slice crosswise firm sweet potatoes4 ,line a dish with paste1 put in a layer of sliced potato1 sprinkle thickly with sugar1 scatter among them a few whole cloves1 and cover with more slices4 ,fill the dish in this order2 put a tablespoonful of melted butter in each pie2 pour in a little water2 cover with crust1 and bake4 ,eat cold4 ,,sweet ,,potato ,,pie 7,no4 #b47 #a lb4 mealy sweet potatoes4 ,the firm yellow ones are best4 cup butter4 cup white sugar4 #a tablespoonful cinnamon4 #a teaspoonful nutmeg4 #d eggs--whites and yolks beaten separately4 #a cup of milk4 #a lemon1 juice and rind1 and glass of brandy4 ,parboil the potatoes1 and grate them when quite cold4 ,if grated hot1 they are sticky and heavy4 ,cream the butter and sugar2 add the yolk1 the spice1 and lemon2 beat the potato in by degrees and until all is light2 then the milk1 then the brandy1 and stir in the whites4 ,bake in dishes lined with good paste--without cover4 ,you may make a pudding of this by baking in a deep dish--well buttered1 without paste4 ,cool before eating4 ,,irish ,,potato ,,pie 7or pudding47 #a lb4 mashed potato1 rubbed through a cullender4 lb4 butter--creamed with the sugar4 #f eggs--whites and yolks separately4 #a lemon--squeezed into the potato while hot4 #a cup of milk4 #a teaspoonful nutmeg1 and same of mace4 #b cups white sugar4 ,mix as you do sweet potato pudding1 and bake in open shells of paste4 ,to be eaten cold4 ,,lemon ,,pie 7or ,transparent ,pudding47 lb4 butter4 #a lb4 sugar4 #f eggs--whites and yolks separately4 ,juice of one lemon4 ,grated rind of two4 #a nutmeg4 glass brandy4 ,cream butter and sugar1 beat in the yolks1 the lemon1 spice1 and brandy1 stirring in the whites at the last4 ,bake in pie-crust1 open4 ,you may1 if you wish to have these very nice1 beat up the whites of but four eggs in the mixture1 and whip the whites of four more into a mringue with four tablespoonfuls sugar and a little lemon-juice1 to spread over the top of each pie4 ,eat cold4 ,they are very nice baked in pattypans4 ,,lemon ,,pie 7,no4 #b47 #a apple1 chopped fine4 #a egg4 #a lemon1 chop the inside very fine and grate the rind4 #a cup sugar4 ,butter1 the size of a walnut4 ,this is just enough for one pie4 ,take the thick white rind off the lemon before you chop it4 ,take out the seeds carefully4 ,,lemon ,,cream ,,pie4 #a teacup powdered sugar4 #a tablespoonful butter4 #a egg4 #a lemon--juice and grated rind1 removing the seeds with care4 #a teacupful boiling water4 #a tablespoonful corn-starch1 dissolved in cold water4 ,stir the corn-starch into the water1 cream the butter and sugar1 and pour over them the hot mixture4 ,when quite cool1 add lemon and the beaten egg4 ,take the inner rind off the lemon and mince very small4 ,bake in open shell4 ,,lemon ,,pie 7,no4 #c47 #c eggs4 #a great spoonful butter4 cup white sugar4 ,juice and grated peel of lemon4 ,bake in open shells of paste4 ,cream the sugar and butter1 stir in the beaten yolks and the lemon1 and bake4 ,beat the whites to a stiff mringue with three tablespoonfuls powdered sugar and a little rose-water4 ,when the pies are done1 take from the oven just long enough to spread the mringue over the top1 and set back for three minutes4 ,this mixture is enough for two small1 or one good-sized pie4 ,eat cold4 ,,orange ,,pie4 #c eggs4 cup of white sugar4 #b tablespoonfuls butter4 #a orange--juice and half the grated rind4 lemon--juice and grated peel4 ,nutmeg to taste4 ,cream the butter and sugar1 beating in the orange and lemon until very light2 add the beaten yolks1 fill two pastry shells and bake4 ,beat the whites stiff with two tablespoonfuls powdered sugar1 and when the pies are done1 spread over them1 returning to the oven for three or four minutes4 ,,lemon ,,tart4 #a cup sugar4 #b lemons--all the juice1 and a teaspoonful grated peel4 #a teaspoonful corn-starch1 dissolved in a little cold water4 ,a dozen raisins stewed1 cut in two and seeded4 ,beat up well1 and bake with upper and lower crust4 ,,orange ,,tartlets4 #b fine ,havana oranges1 juice of both1 and grated peel of one4 cup of sugar- cup if the oranges are very sweet4 #a tablespoonful of butter4 lemon--juice only1 to wet #a teaspoonful corn-starch4 ,beat all well together1 and bake in tartlet shells without cover4 ,,chocolate ,,tarts4 #d eggs1 whites and yolks4 cake of ,baker's chocolate1 grated4 #a tablespoonful corn-starch dissolved in water4 #c tablespoonfuls milk4 #d tablespoonfuls white sugar4 #b teaspoonfuls vanilla4 #a saltspoonful salt4 teaspoonful cinnamon4 #a teaspoonful butter1 melted4 ,rub the chocolate smooth in the milk and heat to boiling over the fire1 then stir in the corn-starch4 ,stir five minutes until well thickened1 remove from the fire1 and pour into a bowl4 ,beat all the yolks and the whites of two eggs well with the sugar1 and when the chocolate mixture is almost cold1 put all together with the flavoring1 and stir until light4 ,bake in open shells of pastry4 ,when done1 cover with a mringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon-juice4 ,eat cold4 ,these are nice for tea1 baked in pattypans4 ,,cocoa-,,nut ,,pie 7,no4 #a47 lb4 grated cocoa-nut4 lb4 white sugar 7powdered47 #f oz4 butter4 #e eggs--the whites only4 #a glass white wine4 #b tablespoonfuls rose-water4 #a tablespoonful nutmeg4 ,cream the butter and sugar1 and when well mixed1 beat very light1 with the wine and rose-water4 ,add the cocoanut with as little and as light beating as possible2 finally1 whip in the stiffened whites of the eggs with a few skillful strokes1 and bake at once in open shells4 ,eat cold1 with powdered sugar sifted over them4 ,these are very pretty and delightful pies4 ,,cocoa-,,nut ,,pie 7,no4 #b47 #a lb4 grated cocoa-nut4 lb4 butter4 lb4 powdered sugar4 #a glass of brandy4 #b teaspoonfuls lemon-juice4 #d eggs--white and yolks separated4 #b teaspoonfuls vanilla4 ,rub the butter and sugar together2 beat light with the brandy and lemon-juice2 stir in the beaten yolks2 lastly the cocoa-nut and the whites1 alternately4 ,bake in open shells4 ,eat cold1 with powdered sugar sifted over it4 ,,cocoa-,,nut ,,custard ,,pie4 #a lb4 cocoa-nut1 grated4 lb4 powdered sugar4 #a quart milk1 unskimmed4 #f eggs beaten to a froth4 #a teaspoonful nutmeg4 #b teaspoonfuls vanilla or rose-water4 ,boil the milk1 take it from the fire1 and whip in gradually the beaten eggs4 ,when nearly cold1 season2 add the cocoa-nut1 and pour into paste-shells4 ,do not boil the egg and milk together4 ,bake twenty minutes4 ,some put the custard quite raw into the pie-dishes1 but the cocoa-nut is apt1 in that case1 to settle at the bottom4 ,you may1 however1 pour the raw mixture into cups1 and bake by setting in a pan of boiling water1 stirring well once1 as they begin to warm4 ,this is cocoa-nut cup-custard1 and is much liked4 ,,chocolate ,,custard-,,pie4 #a quarter-cake of ,baker's chocolate1 grated4 #a pint boiling water4 #f eggs4 #a quart milk4 cup white sugar4 #b teaspoonfuls vanilla4 ,dissolve the chocolate in a very little milk1 stir into the boiling water1 and boil three minutes4 ,when nearly cold1 beat up with this the yolks of all the eggs and the whites of three4 ,stir this mixture into the milk1 season1 and pour into shells of good paste4 ,when the custard is 8set0--but not more than half done--spread over it the whites1 whipped to a froth1 with two tablespoonfuls sugar4 ,you may bake these custards without paste1 in a pudding-dish or cups set in boiling water4 ,,corn-,,starch ,,custard ,,pie4 #f eggs4 #c pints milk4 #f tablespoonfuls white sugar4 #b tablespoonfuls corn-starch4 #b teaspoonfuls essence bitter almonds4 ,boil the milk1 stir in the corn-starch wet in a little cold milk1 and boil one minute4 ,when nearly cold1 stir in the sugar1 the yolks of all the eggs1 and the whites of two2 flavor1 and pour into your paste-shells4 ,whip the remaining whites to a mringue1 with two tablespoonfuls white sugar and a teaspoonful of vanilla1 and when the custard is just 8set10 draw your pies to the edge of the oven to spread this over them4 ,do it quickly1 lest the custard fall by exposure to the air4 ,you may bake this as a pudding by omitting the pastry4 ,eat cold4 ,if you have not corn-starch1 substitute arrow-root or rice-flour4 ,,custard ,,pie4 #d eggs4 #a quart of milk4 #d tablespoonfuls white sugar4 ,flavor with vanilla or other essence4 ,beat the yolks and sugar light1 and mix with the milk2 flavor1 whip in the whites1 which should be already a stiff froth1 mix well1 and pour into shells4 ,grate nutmeg upon the top4 ,bake this as cup-custard1 or a custard pudding1 in cups or a deep dish set in a pan of boiling water4 ,,peach ,,pie4 ,peel1 stone1 and slice the peaches4 ,line a pie-plate with a good crust1 and lay in your fruit1 sprinkling sugar liberally over them in proportion to their sweetness4 ,very ripe peaches require comparatively little4 ,allow three peach-kernels1 chopped fine1 to each pie2 pour in a very little water1 and bake with an upper crust1 or with cross-bars of paste across the top4 ,some simply pare the peaches and put in whole1 packing them well1 and sweetening freely4 ,in this case they should be covered entirely with crust4 ,for one of the most delightful pies that can be made of any fruit1 look for apple mringue pie1 and substitute peaches4 ,peach mringue pie may be made in winter from canned peaches4 ,,cherry ,,pie4 ,line the dish with a good crust1 and fill with ripe cherries1 regulating the quantity of sugar you scatter over them by their sweetness4 ,cover and bake4 ,eat cold1 with white sugar sifted over the top4 ,,blackberry1 ,,raspberry1 ,,and ,,plum ,,pies ,are made in the same manner4 ,,currant ,,and ,,raspberry ,,tart4 ,to three cups of currants allow one of raspberries4 ,mix well together before you fill the crust1 and sweeten abundantly4 ,cover with crust and bake4 ,eat cold1 with white sugar sifted over it4 ,,currant ,,tart ,is made as above1 with more sugar4 ,the most common fault of currant pie is extreme sourness4 ,small fruits should be looked over carefully before they are cooked4 ,currants are troublesome1 but they must nevertheless be looked after warily on account of their extreme stemminess4 ,,green ,,gooseberry ,,tart4 ,top and tail the gooseberries4 ,put into a porcelain kettle with enough water to prevent burning1 and stew slowly until they break4 ,take them off1 sweeten well1 and set aside to cool4 ,when cold pour into pastry shells1 and bake with a top crust of puff-paste4 ,brush all over with beaten egg while hot1 set back in the oven to glaze for three minutes4 ,eat cold4 ,,ripe ,,gooseberry ,,pie4 ,top and tail the berries4 ,line your dish with crust1 and fill with berries1 strewing white sugar among them4 ,cover and bake4 ,,damson ,,tart4 ,pick over the fruit1 put in a dish lined with pastry1 sweeten very freely1 cover and bake4 ,brush with beaten egg when done1 and return to the oven for a few minutes to glaze4 ,,cranberry ,,tart4 ,wash and pick over the berries4 ,put into a porcelain saucepan with a very little water1 and simmer until they burst open and become soft4 ,run through a cullender to remove the skins1 and sweeten to taste4 ,bake in pastry shells1 with a cross-bar of pastry over the top4 ,,strawberry ,,pie4 ,cap and pick over the berries1 arrange in layers1 besprinkle with a good coating of sugar1 in a shell of pastry4 ,fill it very full1 as strawberries shrink very much in cooking4 ,cover with crust and bake4 ,huckleberry pie is made in the same way4 ,,cream ,,raspberry ,,tart4 ,line a dish with paste and fill with raspberries1 made very sweet with powdered sugar4 ,cover with paste1 but do not pinch it down at the edges4 ,when done1 lift the top crust1 which should be thicker than usual1 and pour upon the fruit the following mixture3-- #a small cup of milk--half cream1 if you can get it1 heated to boiling4 ,whites of two eggs1 beaten light and stirred into the boiling milk4 #a tablespoonful white sugar4 teaspoonful corn-starch wet in cold milk4 ,boil these ingredients three minutes2 let them get perfectly cold before you put them into the tart4 ,replace the top crust1 and set the pie aside to cool4 ,sprinkle sugar over the top before serving4 ,you can make strawberry cream tart in the same manner4 ,,rhubarb ,,tart4 7,open47 ,skin the stalks with care1 cut into small pieces2 put into a saucepan with very little water1 and stew slowly until soft4 ,sweeten while hot1 but do not cook the sugar with the fruit4 ,it injures the flavor1 by making it taste like preserves4 ,have ready some freshly-baked shells4 ,fill up with the fruit and they are ready to serve4 ,or-- ,you may1 after sweetening the stewed rhubarb1 stir in a lump of butter the size of a hickory-nut for each pie1 also a well-beaten egg for each1 and bake in pastry4 ,lay cross-bars of pastry over the top4 ,,rhubarb ,,pie 7,covered47 ,skin the stalks1 cut in lengths of half an inch2 strew lavishly with sugar1 and fill the crusts with the raw fruit4 ,some scatter seedless raisins among the rhubarb4 ,cover1 and bake nearly three-quarters of an hour4 ,brush with egg while hot1 and return to the oven to glaze4 ,eat cold1 as you do all fruit-pies4 ,,servants4 ,,some years ago--more than ,i care to count over--,i read a lively little book entitled1 8,the ,greatest ,plague of ,life40 ,i have forgotten who wrote it1 if ,i ever knew4 ,it was in the form of an autobiography2 the heroine called herself1 with an amusing affectation of disguise1 ,mrs4 ,s-k-n-s-t-n18 and it was illustrated by ,george ,cruikshank4 ,i read it aloud in my home-circle1 and many a hearty laugh we had over the poor lady's perplexities and calamities4 ,regarding the history as a clever burlesque1 ,i suffered no appreciable draught upon my sympathies until time and experience brought me in contact with so many who echoed her plaint1 that ,i could not but recur1 now and then1 with a half-sad smile1 to her sufferings under the rule of ,norah1 who chased her up-stairs with a carving-knife2 with ,mary1 who drank up the cherry-brandy1 filled the bottle with cold weak tea1 and kept her pitying employers up all night to pull her through an epileptic fit2 with ,john1 who never answered the parlor bell 8unless they persewered20 whose stomach could not bear cold meat at dinner1 but rallied bravely under a couple of pounds at supper4 ,there was one nursery-maid who whipped ,mrs4 ,s-k-n-s-t-n's child1 and another who upset the perambulator in the park1 and1 too much absorbed in the suit of a whiskered ,guardsman to note what had happened1 went on dragging the carriage upon its side until the baby's cheek was cruelly scarified by the gravel--besides a host of other unworthies set for the distress of ,mrs4 ,s-k-n-s-t-n's mind1 body1 and estate4 8,douglas ,jerrold wrote that book10 interrupts a friend at my elbow4 8,and1 apropos de bottes1 have you seen ,punch's recent article1 #8,servantgalism2 or1 ,what ,shall ,be ,done ,with the ,missusses8'0 8,the malady in ,america must bear another name10 remarks a lady1 gayly4 8,we have no servants--at least in this region4 ,my cook is forty-seven years old1 and my chambermaid a widow1 who has buried two children2 yet they would be highly affronted were ,i to speak of them except as #8girls4' ,it is a generic term that belongs to the class #8who live out1' from sixteen up to sixty4 ,i had a lesson on this head not a month since4 ,my laundress1 who has lived with me six years1 was thanking me for a service ,i had done her brother4 8#8,i'll never forget you for it1 mem1' she sobbed4 #8,i'll bless you for it1 on me knees1 night and morning4' 8,i am glad ,i have been able to help your friends1 ,katy10 ,i said4 8,you have been a faithful servant to me----0 ,she cut my sentence in the middle by walking out of the room--,i supposed1 to conceal her emotions4 ,i was undeceived1 five minutes later1 when her angry tones reached me from the kitchen1 the door of which she had left open4 8,i'll never believe a person has a good heart1 or deserves to be called a ,christian1 who names an honest1 respectable girl1 who tries to do her duty1 a servant6 #8,a faithful servant6' says she2 #8as if she was a queen1 and meself a beggar6'0 8,what did you say to the ungrateful wretch80 asks a listener1 indignantly4 8,nothing4 ,i went quietly out of hearing1 reminded1 for the hundredth time1 of ,solomon's warning1 #8,take no heed unto all words that are spoken1 lest thou hear thy servant curse thee4' ,i recalled1 too1 the saying of a mightier than the ,royal ,preacher3 #8,whosoever will be greatest among you1 let him be your servant4'0 8,i thought you were one of the favored few who had no trouble with them10 says another housekeeper1 sighingly4 8,there is real comfort1--excuse me1 my dear ,mrs4 ,sterling--but it is refreshing to a wearied soul to know that you have felt some of our tribulations4 ,it seems to me1 at times1 that there is no other affliction worthy the name when compared with what we endure from the #8,necessary ,evil4' ,i have tried all sorts--the representatives from every nation under heaven1 ,i verily believe--and they are all alike6 ,they will wear me into an untimely grave yet40 8,i wouldn't let them1 my dear ,martha10 replies ,mrs4 ,sterling1 with her sunny smile4 8,if evils1 they are surely minor afflictions4 ,and1 after all1 ,i imagine #8they' are a good deal like the rest of man and womankind--pretty much as you choose to take them4 ,the truth is1 there is no justice in wholesale denunciation of any class4 ,you recollect the ,western orator's truism1 #8,human nature1 ,mr4 ,president1 nine cases out of ten1 is human nature4' ,when ,i consider the influences under which a majority of our servants have been reared--ignorance1 poverty1 superstition1 often evil example in their homes--my wonder is1 not at the worthlessness of some1 but that so many are virtuous1 honest1 and orderly4 ,you will allow that1 as a general thing1 they are quite as industrious as their mistresses1 and control their tempers almost as well4 ,and we make so many mistakes in our dealings with them60 ,my old friend does not often lecture1 but she has something to say now1 and forgets herself in her subject4 8,we err so grievously in our management1 that a sense of our failures should teach us charity4 ,do we understand1 ourselves1 what is the proper place of a hired #8help' in our families8 ,if it is the disposition of ,mrs4 ,shoddy to trample upon them as soulless machines1 ,mrs4 ,kindly makes a sort of elder daughter of her maid2 indulges1 consults1 and confides in her1 and wonders1 by-and-by1 to find herself under ,abigail's thumb--her husband and children subject to the caprices of a pampered menial4 ,i never hear a lady say of a valued domestic1 #8,i could not get along without her1' without anticipating as a certainty the hour when she shall announce1 #8,there is such a thing as keeping a servant too long4' ,the crisis comes1 then1 to ,mrs4 ,kindly4 ,in a moment of desperation she frees her neck from the yoke4 ,abigail packs her six trunks1 having entered ,mrs4 ,kindly's service1 seven years before1 with her worldly all done up in a newspaper1 shakes the dust off the neat ,balmoral boots which have replaced her brogans1 against the heartless tyrant who sits crying1 in her own room up-stairs1 over thoughts of how ,abigail has been so clean1 quick1 and devoted to her interests2 how she has nursed her through a long and dangerous illness1 and had the charge of ,emma and ,bobby from their birth4 ,she has prepared a handsome present for her in memory of all this1 and is hurt more than by anything else when she learns that the girl has taken her final departure without even kissing the baby4 8,it is not strange that the deceived mistress should1 from that day1 write down ,abigail a monster of ingratitude1 and forget the faithful service of years in the smart of wounded feeling2 when the truth is that she did the maid more injury by injudicious petting1 than the latter could do her mistress had she absconded with all the plate in the house4 ,she has1 as might have been expected1 proved ,abigail's unfitness to be her confidante and co-adviser2 but1 at the same time1 she has filled her brain with notions of her superiority to her fellow-servants1 her heart with burnings for the higher station she can never occupy4 8,i speak feelingly upon this subject10 continues ,mrs4 ,sterling1 with a laugh2 8for ,i was once led into this very mistake myself1 by the attractive qualities of a young woman who lived with me nine years as seamstress and chambermaid4 ,she was so even-tempered1 so sensible1 industrious1 and respectful1 that she gained upon the esteem of us all4 ,one day1 while we sat together at work1 ,i told her of some family changes in prospect1 prefacing the communication by the remark1 #8,i want to speak to you of something1 ,eliza1 which you must not mention to any one else at present4 ,the interests of an employer and a servant should be the same4' 8,then1 very foolishly1 ,i opened up my mind freely on the subject that engaged it4 ,she answered modestly1 but intelligently1 entering into my plans with such cordial interest and pledges of co-operation1 that ,i went to prepare for a walk1 feeling really strengthened and cheered by the talk4 ,at the front door ,i was met by a letter requiring an immediate reply4 ,returning to my chamber to lay off my hat and shawl1 ,i heard ,eliza talking loudly and gleefully in the adjoining sewing-room1 with the cook1 whom she must have called up-stairs through the speaking-tube4 ,you cannot imagine1 nor ,i describe1 my sensations at listening1 against my will1 to an exaggerated account of the interview which had just taken place4 ,not only my language1 but my tones were mimicked with great gusto and much laughter by my late confidante--the phrase #8,the interests of the employer and the servant should be the same' occurring again and again1 and forming1 apparently1 the cream of the joke4 ,i was very angry4 ,but for the rule adopted early in my married life1 never to reprove a servant when out of humor1 ,i should instantly have ordered the treacherous creature--as ,i named her--from the house4 ,i sat down instead1 to cool off and to think4 ,with reflection1 common sense rallied to my aid4 8#8,the girl does well enough in her place1 which is that of a hired chambermaid and seamstress1' said this monitor4 #8,she knew her position1 and would have kept it1 but for your folly in dragging her up to temporary equality with yourself4 ,you made yourself ridiculous1 and she was shrewd enough to see it4 ,take the lesson to heart2 write it out in full for future guidance1 and keep your own counsel4' 8,eliza never suspected my discovery4 ,she remained with me until her marriage a year afterward1 and we parted upon good terms40 ,i have quoted from my friend at length1 because ,i honor her excellent judgment and mature experience1 and because ,i agree so fully with her touching the evil of so-called confidential servants4 ,the principle of acknowledged favoritism is ruinous to domestic comfort1 let who may be the object thus distinguished4 ,rely upon it1 my dear lady1 at least one third of home-wrangles and social scandal arises from this cause4 ,be assured1 also1 that if you do not perceive the impropriety of lowering yourself to the level of your subordinates1 they will1 and gauge their behaviour accordingly4 ,the connection is an unnatural one1 and1 like all others of the kind1 must terminate disastrously in time4 ,then the discarded favorite1 aggrieved and exasperated1 leaves your house to tattle in the ears of some other indiscreet mistress1 of your sayings and doings4 ,show your servant that you respect yourself and her too truly to forget what is due to both4 ,be kind1 pleasant1 always reasonable and attentive to her needs1 willing to hearken to and meet any lawful request4 ,make her comfortable1 and1 so far as you can1 happy4 ,excuse one more quotation from ,mrs4 ,sterling1 whom1 when ,i was much younger than ,i am now1 ,i consulted with regard to the just medium between familiarity and austerity4 8,remember they are human beings1 and treat them as such10 she said4 8,not that you are likely to reap a large reward in their gratitude1 but because it is right1 and because you find no exceptions to the practice of the ,golden ,rule laid down in the ,bible4 ,be faithful in your obedience to the law of kindness4 ,with the return tide you have nothing to do4 ,this is a safe and straight path4 ,i believe it to be also the smoothest4 ,you will be better and more cheerfully served than your neighbor1 who1 recognizing in every hireling a natural enemy1 is always on the defensive40 ,i have found the most serious obstacle to a comfortable pursuance of her safe path1 to lie in this same prejudice--rooted by centuries of misunderstandings and caste-wars--the belief of necessary antagonism between employers and employed4 ,mrs4 ,sterling's ,eliza only expressed the prevailing sentiment of her class1 when she ridiculed her mistress' proposition that their interests ought to be identical4 ,i have failed so often and so signally in the endeavor to impress the merits of this policy upon domestics1 that ,i rarely attempt it now4 ,there is always a suspicion--more or less apparent--that you have a single eye to self-interest in all your regulations and counsels4 8,what does she hope to gain8 ,what am ,i in danger of losing80 are the queries that invariably present themselves to the subordinate's mind4 ,the arguments by which your plans are supported are thrown away upon ignorant and illogical listeners--your array of facts totally disbelieved4 ,your auditor does not say this1 but in divers and ingenious ways she contrives to let you know that she is not so silly as to be imposed upon by the specious array of evidence4 ,for how much of this are mistresses responsible8 ,has this creed of distrust been learned by experience of injustice or exaction1 or is it one of the popular prejudices1 which are harder to overthrow than sound and well-established principle8 ,of one thing ,i am certain3 ,mistresses and maids would more speedily come to a right understanding of oneness of interest but for the influence exerted over the former by ,mrs4 ,jones1 ,mrs4 ,robinson1 and ,mrs4 ,brown1 who don't allow this1 and couldn't think of that1 and never heard of the other privilege or immunity being granted to servants4 ,before they would yield such a point1 or submit to one syllable of dictation1 they would do all their own work1 etc41 etc4 ,poor ,mrs4 ,pliable1 listening dumbly and meekly1 goes home with a low-spirited sense of her own pusillanimity upon her1 and tries to assert her authority and redeem past faults by a sudden tightening of the reins1 that results in a runaway and general smash-up4 ,cannot we remember--you and ,i1 my dear reader--that we may sometimes be as nearly right as those who talk more loudly and strongly than we upon domestic economy1 laying down rules we never thought of suggesting2 splitting into ninths a hair our short-sighted eyes cannot make out when whole1 and annihilating our timid objections with a lordly 8,i always do so10 which is equal to a decree of infallibility8 ,cannot we make up our minds1 once and for all1 to be a law unto ourselves in all matters pertaining to our households8 ,mrs4 ,jones' rule may be good for her2 ,mrs4 ,robinson's better than any other in her particular case1 and ,mrs4 ,brown's best of all for one in her peculiar circumstances2 yet any one or all of them be unsuitable for our use4 ,avoid talking about your domestic affairs with people whose gossip on these topics is incessant4 ,you are angry when a whiff of some such discussion as enlightened ,mrs4 ,sterling1 with regard to her mistake1 is wafted to you through the dumb-waiter or register1 an accident that will occur while the tones of the plaintiffs are loud and untrained by education or policy4 ,it is mean and unkind--traitorous1 in fact1 you say1 for them so to misrepresent and revile you--after all the kindness you have showed to them1 too6 ,bridget1 ,chloe1 or ,gretchen1 passing the parlor-door and catching the sound of her name as roughly handled1 may have her own sensations1 and draw her own inferences--being human like yourself4 ,it is tiresome and vulgar1 this everlasting exchange of experiences about 8my girl10 and 8your girl10 and everybody else's 8girl40 ,it is time sensible women ceased1 in this respect1 to imitate the fashion of the class they censure1 and put down the bootless tattle with a strong will4 ,order your household1 then1 so far aright as you can by the help of common sense and grace from on high1 and let ,mesdames ,jones1 ,robinson1 and ,brown look to the ways of their own1 and expend their surplus energies upon their neighbors' concerns--counting you out4 7,i believe that is slang1 but let it stand67 ,these worthy and fussy housewives act upon the supposition that all 8girls0 are cast in the same mould4 ,being human 7do not let us forget that671 the probability is1 that there are varieties of the species4 ,but1 if the mistresses are led by their associates1 the 8girl's0 8acquaintances0 sway her yet more powerfully4 ,every conscientious1 well-meaning housewife knows what a brake is this informal1 but terrible 8,union0 upon her endeavors to improve and really benefit those under her direction4 ,i have been amazed and disgusted at the tyranny exercised by this irresponsible body over the best servants ,i have ever seen4 8,we would be hooted at1 ma'am1 if we didn't give in to them10 said one1 when ,i represented how senseless and almost suicidal was the course recommended by these evil advisers4 8,there's not a girl in the town would speak to us if we didn't join in with the rest4 ,it's like a strike1 you see--awful upon them as holds back40 ,do not1 then1 my discouraged fellow-laborer1 imagine that ,i am ignorant of your trials1 your doubts1 your disheartening experiences4 ,if ,i disagree with ,mrs4 ,s-k-n-s-t-n and do not pronounce our servants to be the greatest plague of life1 inclining rather to the belief that--always allowing for human nature and the drawbacks ,i have enumerated--good mistresses are apt to make good servants1 it is in consequence of long and careful study and observation of the practical working of ,mrs4 ,sterling's rule4 ,like begets like4 ,pleasant words are more likely to be answered by pleasant than are tart or hasty ones4 ,if you would have your servants respectful to you1 be respectful to them4 ,the best way to teach them politeness is by example4 ,it should not cost you an effort to say1 8,thank you10 or 8,if you please40 ,the habit exerts an unconscious refining influence upon them1 and you dignify instead of degrading your ladyhood by being pitiful and courteous to all4 ,if you can only maintain your position by haughtiness and chilling disregard of the feelings of inferiors1 your rank is false1 or you unfit to hold it4 ,to begin1 then3 ,be mistress of yourself4 ,amid all your temptations to angry or sarcastic speech 7and how many and how strong these are1 you and ,i know71 curb yourself with the recollection that it is despicable1 no less than useless1 to say cutting things to one who has no right to retort upon you in kind4 8,ma'10 says ,miss ,aurelia in ,miss ,sedgwick's admirable story1 8,live and let ,live0--8how can you let your help be so saucy to you80 ,master ,julius1 who was standing by1 took a different view of the matter4 8,if ,ma' doesn't want her help to be sarcy to her10 he said1 8she hadn't ought to be sarcy to them40 ,teach your children the like forms of kindly speech and habits of consideration for the comfort and happiness of your domestics1 checking with equal promptness undue freedom and the arrogance of station4 ,it is as graceful to bend as it is mean to grovel4 ,learn not to see everything1 and1 so soon as you can1 put far from you the delusive hope that anybody else--unless it be dear old ,john--will ever serve you as well as you would serve yourself4 ,this failure is attributable to some one of the nine-tenths we spoke of just now4 ,she is a prudent housekeeper who can wink at trifling blemishes without effort or parade4 ,there is one text which has come into my troubled mind hundreds of times on such occasions1 calming perturbation into solemnity1 and bringing1 ,i hope1 charity with humility-- 8,if ,thou1 ,lord1 shouldst mark iniquities1 ,o ,lord1 who shall stand80 ,but if your hold of the rein be gentle1 let it also be firm4 ,never forget that the house is yours1 and that you--not hirelings--are responsible for the disposition of the stores purchased with ,john's money4 8,i was much amused the other day10 said an easy-tempered lady to me1 8at a talk that passed under my window between my new cook and one of her visitors4 8#8,and how are ye gitting along8' asked the guest4 8#8,oh6 pretty well-ish1 now1' was the reply4 #8,i was a-feard1 when ,i first come1 that she would bother me a-trotting down into the kitchen so constant4 ,but ,i give her a hint as how that wasn't the trick of a raal lady1 and she's kep' out nicely sence then4 ,you've got to stand up for your own rights in this wurrld1 or you'll be trod upon4'0 ,now1 it would be throwing away words to reason with a woman like that cook1 or a mistress might show that in no other department of labor would such a principle be tolerated--that from the ,secretary of ,state down to the scavenger who empties your ash-pan1 every employ who draws wages has an overlooker1 to whom he is accountable for the manner in which his work is done and his money earned2 and that the fact that she is an ignorant1 high-tempered woman is no just cause of exemption4 ,yet in how many families is this point tacitly yielded1 and the mistress admitted upon sufferance to her own kitchen--the room furnished with her money1 and in which she hardly dare touch or look at the articles intended for the consumption of her own family8 ,one often hears such remarks as1 8,it isn't every girl who will stand having the mistress popping in and out while she is at work40 ,when1 in any other situation1 the very fact of this unwillingness to have the owner of the materials used in that work present1 would be strong presumptive proof of negligence or dishonesty4 ,the principle is pernicious from beginning to end1 and should not be tolerated for an instant4 ,it gives me pleasure to state here1 that ,i know nothing personally of this curious reversal of the rights of employer and domestic4 ,i am inclined to believe1 if one-half ,i hear of other housewives' trials be true1 that ,i have been highly favored among ,american women4 ,my authority in the kitchen1 as in other parts of the household1 has never been disputed--in my hearing or presence1 that is4 ,i have always met with a cheerful reception below-stairs when ,i appeared there to direct or share the labors of my cooks2 have found them willing to undertake new dishes1 and ready to learn my 8way10 however unlike it might be to their own4 ,as a rule1 also1--to which the exceptions have been few and very far between--those employed by me have been cleanly1 industrious1 kind-hearted1 and respectful2 patient under inconveniences1 and attentive in sickness4 ,i should not1 therefore1 do my duty1 did ,i not lift my voice in a plea for charitable judgment1 just and generous treatment of a class which1 however faulty1 have much to do and to endure4 ,mrs4 ,skinflint's grocer's account may be less than yours1 if you adopt this policy--,mrs4 ,sharp's coal-cellar be better dusted1 and the paint in her attic scrubbed oftener2 but ,i believe1 in the long run1 you will be the most comfortable in body1 as in conscience4 ,your machinery will move with fewer jerks and less friction4 ,your servants will remain with you longer1 and be better-tempered while they stay1 if you show that you appreciate the fact of a common humanity2 that you owe them duties you are resolved to fulfil during their sojourn under your roof1 however mercenary may be their performance of those devolving upon them4 ,finally1 dear sister1 do not add to the real miseries of life by regarding the annoyance of a careless1 slothful1 or impertinent domestic as a real trouble4 ,class it with petty vexations which are yet curable as well as endurable1 and live above it--a noble1 beneficent existence in the love of your fellow-creatures and the fear of ,,god--a life that can not suffer perceptible disturbance from such a contemptible rootlet of bitterness as this4 ,it is only the feeble1 the inefficient1 or the indolent mistress whose peace of mind is dependent upon such casualties as a breeze1 a hurricane1 or a sudden vacancy in the department of the interior4 ,recollect1 when the infliction is sharpest1 that brier-pricks are disagreeable1 but never serious1 unless the blood be very impure4 ,,puddings4 ,i have1 for convenience sake1 classed among pies all preparations baked in crust in a pie-dish4 ,many of these1 however1 are called puddings1 such as custards of various kinds1 lemon1 cocoa-nut1 and orange puddings4 ,the reader will have no trouble in finding the receipts for these1 if she will bear the above remark in mind4 ,,baked ,,puddings4 ,beat your eggs very light--and1 if you put in only one or two1 whip white and yolk separately1 beating the latter into the sugar before adding the whites4 ,fruit1 rice1 corn-starch1 and bread puddings require a steady1 moderate oven in baking4 ,custard and batter puddings should be put into the dish1 and this into the oven1 the instant they are mixed1 and baked quickly4 ,no pudding1 unless it be raised with yeast1 should be allowed to stand out of the oven after the ingredients are put together4 ,give one final hard stir just before it goes in1 and be sure the mould is well greased4 ,,apple ,m,,ringue ,,pudding4 #a pint stewed apples4 #c eggs--whites and yolks separate4 cup white sugar1 and one teaspoonful butter4 #a teaspoonful nutmeg and cinnamon mixed4 #a teaspoonful essence bitter almond 7for the mringue47 ,sweeten and spice1 and1 while the apple is still very hot1 stir in the butter1 and1 a little at a time1 the yolks4 ,beat all light1 pour into a buttered dish1 and bake ten minutes4 ,cover1 without drawing from the oven1 with a mringue made of the beaten whites1 two tablespoonfuls white sugar1 and the bitter almond seasoning4 ,spread smoothly and quickly1 close the oven again1 and brown very slightly4 ,eat cold1 with white sugar sifted over the top1 and send around cream to pour over it instead of sauce4 ,,baked ,,apple ,,pudding4 #f large firm pippins 7grated47 #c tablespoonfuls butter4 cup sugar4 #d eggs--whites and yolks separate4 ,juice of one lemon1 and half the peel4 ,beat butter and sugar to a cream1 stir in the yolks1 the lemon1 the grated apple1 lastly the whites4 ,grate nutmeg over the top1 and bake until nicely browned4 ,eat cold with cream4 ,,sweet ,,apple ,,pudding4 #a quart milk4 #d eggs4 #c cups chopped apple4 #a lemon--all the juice and half the rind4 ,nutmeg and cinnamon4 teaspoonful of soda dissolved in a little vinegar4 ,flour for a stiff batter4 ,beat the yolks very light1 add the milk1 seasoning1 and flour4 ,stir hard five minutes1 and beat in the apple1 then the whites1 lastly the soda1 well mixed in4 ,bake in two square shallow pans one hour1 and eat hot1 with sweet sauce4 ,much of the success of this pudding depends upon the mixing--almost as much upon the baking4 ,cover with paper when half done1 to prevent hardening4 ,,pippin ,,pudding4 #h fine pippins1 pared1 cored1 and sliced1 breaking them as little as possible4 cup very fine bread-crumbs4 #b teaspoonfuls butter--melted4 #e eggs--whites and yolks separate4 cup sugar4 #a oz4 citron1 shred finely4 #a teaspoonful nutmeg1 and a dozen whole cloves4 #a cup milk or cream4 ,soak the bread-crumbs in the milk1 cream the butter and sugar1 and beat into this the yolks4 ,next1 adding the milk and soaked bread1 stir until very smooth and light4 ,put in the nutmeg and citron1 and whip in the whites lightly4 ,butter a deep dish1 and put in your sliced apple1 sprinkling each piece well with sugar1 and scattering the cloves among them4 ,pour the custard you have prepared over them1 and bake three-quarters of an hour4 ,sift powdered sugar over the top1 and eat cold4 ,,brown ,,betty4 #a cup bread-crumbs4 #b cups chopped apples--tart4 cup sugar4 #a teaspoonful cinnamon4 #b tablespoonfuls butter cut into small bits4 ,butter a deep dish1 and put a layer of the chopped apple at the bottom2 sprinkle with sugar1 a few bits of butter1 and cinnamon2 cover with bread-crumbs2 then more apple4 ,proceed in this order until the dish is full1 having a layer of crumbs at top4 ,cover closely1 and steam three-quarters of an hour in a moderate oven2 then uncover and brown quickly4 ,eat warm with sugar and cream1 or sweet sauce4 ,this is a homely but very good pudding1 especially for the children's table4 ,serve in the dish in which it is baked4 ,,apple ,,batter ,,pudding4 #a pint rich milk4 #b cups flour4 #d eggs4 #a teaspoonful salt4 teaspoonful soda1 dissolved in hot water4 ,peel and core eight apples carefully1 and range them closely together in a deep dish4 ,beat the batter very light and pour over them4 ,unless the apples are very ripe and sweet 7for tart apples71 fill the centre of each with white sugar4 ,bake an hour1 and eat hot with sweet sauce4 ,,apple ,,and ,,plum ,,pudding4 lb4 fine tart apples1 pared and chopped4 lb4 sugar4 lb4 flour4 lb4 beef suet1 rubbed fine4 lb4 raisins1 seeded and chopped4 #f eggs4 #a teaspoonful nutmeg and the same powdered cloves4 #a teaspoonful salt4 glass brown ,sherry and the same of brandy4 ,stir the beaten yolks and sugar very light1 add the suet and apples with the spice2 then the raisins1 well dredged with flour2 next the flour1 and when this is all in1 the liquor2 lastly the whites beaten very stiff4 ,bake in two buttered moulds1 in a moderate oven1 an hour and a half at least4 ,eat hot1 with sauce4 ,you may boil this pudding if you like4 ,,apple ,,and ,,tapioca ,,pudding4 #a teacupful tapioca4 #f apples--juicy and well-flavored pippins--pared and cored4 #a quart water4 #a teaspoonful salt4 ,cover the tapioca with three cups of lukewarm water1 and set it in a tolerably warm place to soak five or six hours1 stirring now and then4 ,pack your apples in a deep dish1 adding a cup of lukewarm water2 cover closely and steam in a moderate oven until soft all through1 turning them as they cook at bottom4 ,if the dish is more than a quarter full of liquid1 turn some of it out before you pour the soaked tapioca over all4 ,unless your apples are very sweet fill the centre with sugar and stick a clove in each1 just before you cover with the tapioca4 ,indeed1 ,i always do this4 ,it softens the hard acid of the fruit4 ,bake1 after the tapioca goes in1 one hour4 ,eat warm1 with sweet hard sauce4 ,,baked ,,apple ,,dumplings4 #a quart flour4 #b tablespoonfuls lard--or half butter is better4 #b cups of milk4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream-tartar sifted into the dry flour4 #a saltspoonful salt4 ,chop the shortening into the flour after you have sifted this and the cream-tartar together2 put in the soda and wet up quickly--just stiff enough to roll into a paste less than half an inch thick4 ,cut into squares1 and lay in the centre of each a juicy1 tart apple1 pared and cored2 bring the corners of the square neatly together and pinch them slightly4 ,lay in a buttered baking-pan1 the joined edges downward1 and bake to a fine brown4 ,when done1 brush over with beaten egg1 and set back in the oven to glaze for two or three minutes4 ,sift powdered sugar over them1 and eat hot with rich sweet sauce4 ,i greatly prefer the above simple crust for all kinds of dumplings1 to the rich paste which becomes heavy so soon as it begins to cool4 ,it is also more quickly and easily made1 and far more wholesome than pastry4 ,,tapioca ,,pudding4 #a cup tapioca4 #a quart milk4 #e eggs--whites and yolks beaten separately4 #b tablespoonfuls butter1 melted4 #b tablespoonfuls sugar4 ,soak the tapioca1 in enough cold water to cover it1 two hours2 drain off the water1 if it be not all absorbed2 soak two hours longer in the milk1 which should be slightly warmed4 ,when the tapioca is quite soft1 beat the sugar and butter together2 add the yolks1 the milk and tapioca1 lastly the whites4 ,stir very well1 and bake in a buttered dish4 ,eat warm with sweet sauce4 ,you may make a sago pudding in the same way4 ,,corn-,,starch ,,pudding4 #d tablespoonfuls corn-starch4 #a quart milk4 #d eggs--whites and yolks separate4 cup sugar4 ,nutmeg and cinnamon4 #a tablespoonful butter4 ,dissolve the corn-starch in a little cold milk1 and having heated the rest of the milk to boiling1 stir this in and boil three minutes1 stirring all the time4 ,remove from the fire1 and while still very hot1 put in the butter4 ,set away until cold2 beat the eggs very light--the sugar and seasoning with them1 and stir into the corn-starch1 beating thoroughly to a smooth custard4 ,turn into a buttered dish1 and bake half an hour4 ,eat cold1 with powdered sugar sifted over it4 ,,corn-,,starch ,m,,ringue4 #e eggs4 #a quart of milk4 cup sugar4 #d teaspoonfuls corn-starch4 cup fruit-jelly or jam4 ,heat the milk to boiling1 and stir in the corn-starch1 which has previously been dissolved in a little cold milk4 ,boil fifteen minutes1 stirring all the while4 ,remove from the fire1 and while still hot1 add gradually the yolks of the eggs beaten up with the sugar and seasoned with vanilla1 lemon1 or bitter almond4 ,pour this into a buttered pudding-dish and bake fifteen minutes1 or until the custard begins to 8set40 ,without withdrawing it further than the door of the oven1 spread lightly and quickly upon this a mringue of the whites whipped up stiff with a half-cup jelly--added gradually4 ,use crab-apple jelly1 if bitter almond has been put into the custard2 currant1 for vanilla2 strawberry or other sweet conserve1 if you season the custard with lemon4 ,bake1 covered1 for five minutes4 ,then remove the lid1 and brown the mringue very slightly4 ,eat cold1 with powdered sugar sifted thickly over the top4 ,,arrow-,,root ,,pudding ,is made according to either of the foregoing receipts1 substituting arrow-root for corn-starch4 ,farina pudding also4 ,,bread ,,pudding4 #a quart of milk4 #b cups of fine bread crumbs--always stale and dry4 #d eggs4 #b tablespoonfuls melted butter4 ,nutmeg to taste4 teaspoonful soda dissolved in hot water4 ,beat the yolks very light1 and having soaked the bread-crumbs well in the milk1 stir these together2 then the butter and seasoning1 with the soda2 lastly the whites4 ,bake to a fine brown1 and eat hot with pudding-sauce4 ,this1 if well mixed and baked1 is quite a different dish from the traditional and much-despised bread-pudding of stingy housekeepers and boarding-house landladies4 8,which10 says an ,english ,josh4 ,billings1 8nothing can be more promiskus than a boarding-house bread-pudding40 ,try mine instead1 putting all the sugar into the sauce1 and enough there1 and you will cease to sneer4 ,you may boil this pudding1 if you like1 in a floured cloth or buttered mould4 ,,fruit ,,bread ,,pudding4 #a quart milk4 #e eggs4 #b tablespoonfuls melted butter4 #b tablespoonfuls 7heaping7 sugar4 lb4 raisins1 seeded and chopped4 lb4 currants1 well washed and picked over4 ,handful of shred citron1 and #a teaspoonful soda1 dissolved in hot water4 #b scant cups fine bread-crumbs1 from a stale loaf4 ,beat the yolks light with the sugar1 add the bread-crumbs when they have been well soaked in the milk1 and stir until smooth4 ,next put in the fruit1 well dredged with flour1 the soda1 and finally the whites1 whipped to a stiff froth4 ,this will require longer and steadier baking than if the fruit were not in4 ,cover it if it threatens to harden too soon on top4 ,send to table hot in the dish in which it was baked1 or turn out very carefully upon a hot plate4 ,eat warm1 with pudding-sauce4 ,,bread-,,and-,,butter ,,pudding4 #d eggs4 #c cups milk4 cup sugar4 ,vanilla or other extract4 ,nutmeg to taste4 ,bread and butter4 ,cut thin slices of bread 7stale71 spread thickly with butter1 and sprinkle with sugar4 ,fit them neatly and closely into a buttered pudding-dish until it is half full4 ,lay a small1 heavy plate upon them to prevent them from floating1 and saturate them gradually with a hot custard made of the milk1 heated almost to boiling1 then taken from the fire1 and the beaten eggs and sugar stirred in with the seasoning4 ,let the bread soak in this fifteen minutes or so1 adding by degrees all the custard4 ,just before you put the pudding in the oven1 take up the plate gently4 ,if the bread still rise to the top1 keep down with a silver fork or spoon1 laid upon it from the side of the dish1 until the custard thickens1 when slip it out4 ,eat cold4 ,,bread-,,and-,,marmalade ,,pudding ,is made precisely as above1 except that each slice is spread with marmalade or jam besides the butter4 ,either of these puddings is good boiled4 ,,alice',s ,,pudding4 #a quart of milk4 #d eggs4 #a cup very fine dry bread-crumbs4 cup strawberry or other sweet jam4 cup sugar4 ,butter a pudding-dish2 sprinkle the bottom with bread-crumbs2 pour over these half a cup jam1 and cover this well with the rest of the crumbs1 wet with a very little milk4 ,heat the quart of milk until near boiling1 take it from the fire and add1 gradually1 the beaten yolks and sugar1 stirring in the beaten whites lightly at the last4 ,heat this by degrees1 stirring constantly until it begins to thicken2 put it1 spoonful by spoonful1 upon the layer of bread-crumbs1 taking care not to disturb these1 and when all is in1 bake until well 8set0 and very slightly browned4 ,eat cold4 ,cream is a delicious accompaniment to it4 ,,the ,,queen ,,of ,,puddings4 #a cup white sugar4 #b cups fine dry bread-crumbs4 #e eggs4 #a tablespoonful of butter4 ,vanilla1 rose-water1 or lemon seasoning4 #a quart fresh rich milk1 and one half cup jelly or jam4 ,rub the butter into a cup of sugar2 beat the yolks very light1 and stir these together to a cream4 ,the bread-crumbs1 soaked in milk1 come next1 then the seasoning4 ,bake this in a buttered pudding-dish--a large one and but two-thirds full--until the custard is 8set40 ,draw to the mouth of the oven1 spread over with jam or other nice fruit-conserve4 ,cover this with a mringue made of the whipped whites and half a cup of sugar4 ,shut the oven and bake until the mringue begins to color4 ,eat cold1 with cream4 ,you may1 in strawberry season1 substitute the fresh fruit for preserves4 ,it is then truly delightful4 ,,cracker ,,pudding4 #a quart milk4 #a cup powdered cracker4 #e eggs4 #b tablespoonfuls melted butter4 teaspoonful soda--dissolved in boiling water4 ,heat the milk slightly1 and pouring it over the cracker1 let them stand together fifteen minutes4 ,stir into this first the beaten yolks1 then the butter and soda2 beat all smooth and add the whipped whites4 ,eat hot1 with pudding sauce4 ,,dorchester ,,cracker ,,plum ,,pudding4 #b quarts milk4 #f ,boston crackers--split and buttered4 #h eggs--beaten very light4 #b cups sugar4 ,nutmeg1 cloves1 and cinnamon to taste4 #a teaspoonful of salt4 #a lb4 raisins1 seeded and cut in two4 ,make a custard of the milk1 eggs1 and sugar1 seasoned with the spices1 by heating the milk almost to boiling1 then taking it from the fire and adding gradually the yolks1 sugar1 seasoning1 and whites4 ,do not boil it again4 ,butter a pudding-dish2 put a layer of crackers in the bottom1 moistening with a few spoonfuls of the hot custard4 ,on this lay some of the raisins--a thick stratum2 cover with crackers--the buttered side downward2 moisten with the custard1 and proceed in this order until your crackers and fruit are used up4 ,pour in custard until only the top of the upper layer is visible1 but not enough to float them2 cover closely and set in the cellar over night4 ,in the morning add the rest of the custard1 at intervals of five or six minutes between the cupfuls4 ,bake two hours in a moderate oven4 ,cover with paper if it should seem likely to harden too fast4 ,eat hot1 with sauce4 ,,cracker ,,suet ,,pudding4 lb4 beef suet1 freed from strings1 and powdered4 #a cup fine cracker-crumbs4 #b tablespoonfuls sugar4 #d eggs4 #c cups milk4 ,pinch of soda4 #a teaspoonful salt4 ,beat the yolks with the sugar2 add to these the milk in which the cracker has been soaked for half an hour2 work into a smooth paste before putting in the suet and soda4 ,whip the whites in last1 and bake nearly1 if not quite an hour4 ,cover1 should the crust form too rapidly4 ,eat hot1 with wine sauce4 ,you may also steam or boil this pudding4 ,,fruit ,,cracker ,,pudding4 #a cup powdered cracker soaked in one pint of milk4 lb4 beef suet1 cleared from strings and powdered4 lb4 raisins1 seeded and cut in two4 lb4 currants1 washed and dried4 #c oz4 almonds4 #e eggs4 cup sugar4 #a teaspoonful nutmeg1 and same of cinnamon4 ,rose-water to taste4 ,blanch the almonds and cut with a sharp knife into thin shavings4 ,beat the yolks with the sugar until light and thick2 mix in the cracker and milk2 the suet and the fruit well dredged2 the spice and rose-water2 then the whipped whites1 finally the almonds4 ,bake in a buttered mould one hour and a half4 ,turn out and eat with wine sauce4 ,or1 ,boil in a well-buttered mould4 ,in this case1 blanch1 but do not cut the almonds1 and do not stone the raisins4 ,butter the mould so thickly that you can stick the almonds to the sides in regular rows1 alternately with rows of whole raisins4 ,put in the mixture gently1 not to disturb these2 cover the mould and boil or steam three hours4 ,treated in this way1 it makes a pretty-looking pudding4 ,it is palatable in any shape4 ,,cracker ,,and ,,jam ,,pudding4 #c eggs4 cup cracker-crumbs4 cup sugar4 #a tablespoonful butter4 #a teacup milk4 lemon--juice and grated rind4 #c tablespoonfuls jam4 ,soak the cracker in the milk2 rub the butter and sugar together1 adding the lemon1 and beating to a cream2 then stir in the beaten yolks2 next the cracker and milk2 lastly1 the whites4 ,butter a deep dish1 and put the jam1 which should be pretty stiff1 at the bottom4 ,fill up with the mixture1 and bake about half an hour4 ,eat cold1 with sugar sifted over the top4 ,,rice ,,pudding 7,plain47 #a coffee-cup rice4 #b quarts milk4 #h tablespoonfuls sugar4 #a teaspoonful salt4 ,butter the size of an egg--melted4 ,nutmeg and cinnamon to taste4 ,wash and pick over the rice1 and soak in one pint of the milk two hours4 ,then add the rest of the milk1 the sugar1 salt1 butter and spice4 ,bake two hours1 and eat cold4 ,,rice ,,and ,,tapioca ,,pudding4 cup rice4 cup tapioca4 cup sugar4 #c pints milk4 ,cinnamon to taste4 ,soak the tapioca in a cup of the milk three hours2 wash the rice in several waters1 and soak in another cup of milk as long as you do the tapioca4 ,sweeten the remaining quart of milk2 put all the ingredients together1 and bake two hours in a slow oven4 ,eat cold4 ,,rice ,,pudding ,,with ,,eggs4 #a quart milk4 #d eggs4 cup rice4 cup sugar4 #a tablespoonful butter4 ,handful of raisins1 seeded and cut in two4 ,soak the rice in a pint of the milk an hour1 then set the saucepan containing it where it will slowly heat to a boil4 ,boil five minutes2 remove and let it cool4 ,beat the yolks1 add the sugar and butter1 the rice and the milk in which it was cooked1 with the pint of unboiled2 the beaten whites1 and finally the raisins4 ,grate nutmeg on the top1 and bake three-quarters of an hour1 or until the custard is well set and of a light brown4 ,eat cold4 ,,rice-,,flour ,,pudding4 #b quarts of milk4 lb4 rice flour4 #a cup sugar4 #f eggs4 #a tablespoonful butter4 #a small teaspoonful nutmeg4 #b teaspoonfuls vanilla or rose-water4 #a lemon--juice of the whole1 and half the grated rind4 ,heat the milk to a boil1 and stir in the rice-flour wet to a smooth paste with a little cold milk2 boil until well thickened1 stirring all the time4 ,take from the fire1 and while still hot stir in the butter1 the yolks beaten light with the sugar1 the lemon1 nutmeg1 and the whites of three eggs4 ,mix well1 and bake in a buttered dish three-quarters of an hour4 ,just before you take it up1 draw to the mouth of the oven and cover with a mringue of the remaining whites1 beaten stiff with two tablespoonfuls powdered sugar1 and flavored with vanilla or rose-water4 ,bake until the mringue begins to brown4 ,sift sugar on the top and eat cold4 ,,batter ,,pudding4 #a pint of milk4 #d eggs--whites and yolks beaten separately4 #b even cups flour4 #a teaspoonful salt4 #a pinch of soda4 ,bake in a buttered dish three-quarters of an hour4 ,serve in the pudding-dish as soon as it is drawn from the oven1 and eat with rich sauce4 ,or1 ,you may boil it in a buttered mould or floured bag1 flouring it very thickly4 ,boil two hours1 taking care the boiling does not cease for a moment until the pudding is done4 ,,batter ,,pudding 7,no4 #b47 #a quart milk4 #aj tablespoonfuls flour4 #g eggs4 #a teaspoonful salt4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful cream-tartar1 sifted into the flour4 ,wet the flour gradually with the milk to a very smooth paste2 next add the beaten yolks1 then the salt and soda1 lastly the whites1 whipped to a stiff froth4 ,bake in a buttered dish for an hour1 and serve at once4 ,eat hot1 with sauce4 ,if you boil it1 leave plenty of room to swell in the bag1 and boil two hours4 ,,cottage ,,pudding4 #a cup of sugar4 #a tablespoonful of butter4 #b eggs4 #a cup sweet milk4 #c cups flour1 or enough to make a tolerably stiff batter4 teaspoonful of soda4 #a teaspoonful cream-tartar1 sifted with the flour4 #a teaspoonful salt4 ,rub the butter and sugar together1 beat in the yolks1 then the milk and soda1 the salt1 and the beaten whites1 alternately with the flour4 ,bake in a buttered mould2 turn out upon a dish2 cut in slices1 and eat with liquid sauce4 ,this is a simple but very nice pudding4 ,,german ,,puffs4 #c cups flour4 #c cups milk4 #c eggs--whites and yolks beaten separately and very light4 #c teaspoonfuls melted butter4 #a saltspoonful salt4 ,pour in nine well-buttered cups of same size as that used for measuring1 and bake to a fine brown4 ,eat as soon as done1 with sauce4 ,,cup ,,puddings4 #d eggs4 ,the weight of the eggs in sugar and in flour4 ,half their weight in butter4 #b tablespoonfuls milk4 teaspoonful soda1 dissolved in hot water4 ,rub the sugar and butter together2 beat the yolks light1 and add then the milk and soda2 lastly the flour and beaten whites alternately4 ,fill six small cups1 well buttered1 and bake twenty minutes1 or until a nice brown4 ,eat warm4 ,,lemon ,,pudding4 #a cup of sugar4 #d eggs4 #b tablespoonfuls corn-starch4 #b lemons--juice of both and rind of one4 #a pint milk4 #a tablespoonful butter4 ,heat the milk to boiling1 and stir in the corn-starch1 wet with a few spoonfuls of cold water4 ,boil five minutes1 stirring constantly4 ,while hot1 mix in the butter1 and set it away to cool4 ,beat the yolks light1 and add the sugar1 mixing very thoroughly before putting in the lemon juice and grated rind4 ,beat this to a stiff cream1 and add gradually to the corn-starch milk1 when the latter is cold4 ,stir all smooth1 put in a buttered dish1 and bake4 ,eat cold4 ,,lemon ,m,,ringue ,,pudding 7very nice47 #a quart milk4 #b cups bread-crumbs4 #d eggs4 cup butter4 #a cup white sugar4 #a large lemon--juice and half the rind1 grated4 ,soak the bread in the milk2 add the beaten yolks1 with the butter and sugar rubbed to a cream1 also the lemon4 ,bake in a buttered dish until firm and slightly brown4 ,draw to the door of the oven and cover with a mringue of the whites whipped to a froth with three tablespoonfuls of powdered sugar1 and a little lemon-juice4 ,brown very slightly2 sift powdered sugar over it1 and eat cold4 ,you may make an orange pudding in the same way4 ,,cocoanut ,,pudding4 lb4 grated cocoanut4 cup stale sponge cake1 crumbed fine4 #a cup sugar4 #a large cup rich milk--cream1 if you can get it4 #f eggs4 #b teaspoonfuls vanilla1 or rose-water4 ,cream the butter and sugar1 and add the beaten yolks4 ,when these are well mixed1 put in the cocoanut2 stir well before adding the milk1 cake-crumbs1 flavoring2 and lastly1 the whites of three eggs4 ,whip the other whites stiff with three tablespoonfuls of powdered sugar2 flavor with vanilla1 and just before taking the pudding from the oven1 spread this mringue over the top1 and close the oven until the icing is slightly browned4 ,bake in all three-quarters of an hour4 ,,orange ,,marmalade ,,pudding4 #a cup fine bread-crumbs4 cup sugar4 #a cup milk or cream4 #d eggs4 #b teaspoonfuls butter4 #a cup orange or other sweet marmalade4 ,rub the butter and sugar together2 add the yolks well beaten1 the milk1 bread-crumbs1 and the whites whipped to a froth4 ,put a layer of this in the bottom of a well-buttered mould1 spread thickly with some pretty stiff marmalade--orange is nicest--then another layer of the mixture1 and so on until the mould is full1 having the custard mixture at top4 ,bake in a moderate oven about an hour1 turn out of the mould upon a dish and serve1 with sweetened cream or custard4 ,,macaroni ,,pudding4 #a cup macaroni broken into inch lengths4 #a quart milk4 #d eggs4 lemon--juice and grated peel4 #b tablespoonfuls butter4 cup sugar4 ,simmer the macaroni in half the milk until tender4 ,while hot stir in the butter1 the yolks1 well beaten up with the sugar1 the lemon1 and lastly the whipped whites4 ,bake in a buttered mould about half an hour1 or until nicely browned4 ,,vermicelli ,,pudding ,may be made according to the foregoing receipt4 ,,neapolitan ,,pudding4--7,very fine47 #a large cup fine bread-crumbs soaked in milk4 cup sugar4 #a lemon--juice and grated rind4 #f eggs4 lb4 stale sponge-cake4 lb4 macaroons--almond4 cup jelly or jam1 and one small tumbler of ,sherry wine4 cup milk poured upon the bread-crumbs4 #a tablespoonful melted butter4 ,rub the butter and sugar together2 put the beaten yolks in next2 then the soaked bread-crumbs1 the lemon1 juice1 and rind1 and beat to a smooth1 light paste before adding the whites4 ,butter your mould very well1 and put in the bottom a light layer of dry bread-crumbs2 upon this one of macaroons1 laid evenly and closely together4 ,wet this with wine1 and cover with a layer of the mixture2 then with slices of sponge-cake1 spread thickly with jelly or jam2 next macaroons1 wet with wine1 more custard1 sponge-cake1 and jam1 and so on until the mould is full1 putting a layer of the mixture at the top4 ,cover closely1 and steam in the oven three-quarters of an hour2 then remove the cover to brown the top4 ,turn out carefully into a dish1 and pour over it a sauce made of currant jelly warmed1 and beaten up with two tablespoonfuls melted butter and a glass of pale ,sherry4 ,a plain round mould is best for the pudding1 as much of its comeliness depends upon the manner in which the cake and macaroons are fitted in4 ,it is a pretty and good pudding1 and will well repay the trifling trouble and care required to manage it properly4 ,it is also nice boiled in a buttered mould4 ,,rhubarb ,,pudding4 ,prepare the stalks as for pies2 cover the bottom of a buttered pudding-dish with slices of bread and butter2 cover with the rhubarb cut into short pieces2 sprinkle abundantly with sugar2 then put on another layer of bread and butter1 and so on until your dish is full4 ,cover and steam1 while baking1 for half an hour4 ,remove the lid and bake ten minutes1 or until browned4 ,eat with hot sauce4 ,,gooseberry ,,pudding4 #a pint ripe or nearly ripe gooseberries4 #f or #h slices toasted stale bread4 #a cup milk4 cup sugar4 #a tablespoonful butter1 melted4 ,stew the gooseberries ten minutes--very slowly1 not to break them4 ,cut your slices of bread to fit your pudding-dish1 and toast to a light brown on both sides4 7,cut off all the crust before toasting47 ,dip each slice1 while hot1 in milk1 and spread with the melted butter4 ,cover the bottom of the dish with them2 put next a layer of the gooseberries1 sprinkled thickly with sugar2 more toast1 more berries1 and so on1 until the dish is full4 ,cover closely and steam in a moderate oven twenty or twenty-five minutes4 ,turn out upon a hot dish and pour over it a good pudding-sauce4 ,this is considered a wholesome breakfast dish1 and is certainly good4 ,in this case omit the sauce1 sift powdered sugar over the top1 and eat with the same4 ,,newark ,,pudding4 #a cup fine bread-crumbs soaked in a pint of the milk4 #a quart of milk4 #e eggs4 #b tablespoonfuls rice-flour4 lb4 raisins seeded1 cut in two1 and dredged with flour4 ,vanilla or bitter almond extract4 #b tablespoonfuls melted butter1 and a half-teaspoonful soda4 ,beat the yolks light2 add the soaked bread-crumbs and milk2 stir to a smooth batter1 put in the rice-flour1 wet up first with cold milk2 the reserved pint of milk1 the seasoning1 butter1 the fruit1 lastly the whites whipped stiff4 ,bake an hour in a buttered mould2 turn out and pour sauce over it1 serving hard sauce also with it4 ,or1 ,you may boil the mixture two hours in a floured cloth or buttered mould4 ,,baked ,,plum ,,pudding4 #a lb4 of flour4 #a lb4 raisins seeded1 cut in two1 and dredged with flour4 lb4 suet1 freed from strings and powdered4 #a cup sugar4 #b oz4 citron1 shred fine4 #e eggs--whites and yolks beaten separately4 ,nutmeg1 cinnamon1 and cloves--one teaspoonful each4 ,milk to make a thick batter of the flour4 ,begin with two cups1 and add more if necessary4 ,beat the yolks and sugar together2 add the suet and spice1 then the flour1 moistening the mixture gradually with milk until you can move the spoon in it4 ,dredge the fruit and put in by degrees2 finally1 stir in the beaten whites4 ,beat all very hard and long before baking in a buttered mould4 ,it will require at least an hour and a half in a moderate oven4 ,turn out1 and eat with rich sweet sauce4 ,,belle',s ,,dumplings4 #a quart prepared flour4 #b tablespoonfuls lard and butter mixed4 #b cups of milk1 or enough to make a soft dough4 ,roll out a quarter of an inch thick1 cut into oblong pieces1 rounded at the corners2 put a great spoonful damson1 cherry1 or other tart preserve in the middle and roll into a dumpling4 ,bake three-quarters of an hour1 brush over with beaten egg while hot1 set back in the oven three minutes to glaze4 ,eat hot with brandy or wine sauce4 ,or1 ,you may make a roll-pudding of it by rolling out the paste into an oblong sheet1 spreading thickly with the preserves1 folding it up as one would a travelling-shawl to be put into a strap1 pinching the ends together that the juice may not escape1 and boiling in a floured cloth fitted to the shape of the 8roley-poley40 ,boil an hour and a half4 ,,boiled ,,puddings4 ,you can boil puddings in a bowl1 a mould1 or a cloth4 ,the mould should have a closely-fitting top1 and be buttered well--top and all--before the batter or dough is put in4 ,these moulds are usually made with hasps or other fastening4 ,in lack of this1 you had better tie down the cover securely4 ,i once boiled a pudding in a tin pail1 the top of which ,i made more secure by fitting it over a cloth floured on the inside1 lest the pudding should stick4 ,the experiment succeeded admirably1 and ,i commend the suggestion to those who find1 after the pudding is mixed1 that their mould leaks1 or the bowl that did duty as a substitute has been broken1 and nothing said to 8the mistress0 about it4 ,if you use a bowl1 butter it1 and tie a floured cloth tightly over the top4 ,if a cloth1 have it clean and sweet1 and flour bountifully on the inside4 ,in all1 leave room for batter1 bread1 rice1 and cracker puddings to swell4 ,tie the string very tightly about the mouth of the bag1 which must be made with felled seams at sides and bottom1 the better to exclude the water4 ,the water must be boiling when the pudding goes in1 and not stop boiling for one instant until it is done4 ,if it is in a bag1 this must be turned several times1 under water1 to prevent sticking or scorching to the sides of the pot4 ,the bag must also be entirely covered1 while the water should not quite reach to the top of a mould4 ,if you use a basin1 dip the cloth in boiling water before dredging with flour on the inside4 ,when the time is up1 take mould1 basin1 or cloth from the boiling pot1 and plunge instantly into cold water2 then turn out without the loss of a second4 ,this will prevent sticking1 and leave a clearer impression of the mould upon the contents4 ,boiled puddings should be served as soon as they are done1 as they soon become heavy4 ,many of the baked puddings ,i have described are quite as good boiled4 ,as a safe rule1 double the time of baking if you boil4 ,,berry ,,pudding4 #a pint of milk4 #b eggs4 #a saltspoonful salt4 teaspoonful soda1 dissolved in hot water4 teaspoonful cream-tartar1 sifted through a cup of flour1 and added to enough flour to make a thick batter4 #a pint blackberries1 raspberries1 currants1 or huckleberries1 well dredged with flour--stirred in at the last4 ,,huckleberry ,,pudding4 #a pint milk4 #b eggs4 #a quart flour--or enough for thick batter4 #a gill baker's yeast4 #a saltspoonful salt4 #a teaspoonful soda1 dissolved in boiling water4 ,nearly a quart of berries--well dredged with flour4 ,make a batter of eggs1 milk1 flour1 yeast1 salt1 and soda1 and set it to rise in a warm place about four hours4 ,when you are ready to boil it1 stir in the dredged fruit quickly and lightly4 ,boil in a buttered mould or a floured cloth for two hours4 ,this will be found lighter and more wholesome than boiled pastry4 ,eat hot with sweet sauce4 ,,fruit ,,valise ,,pudding4 #a quart flour4 #a tablespoonful lard1 and same of butter4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonful cream-tartar--sifted through the flour4 #a saltspoonful salt4 #b cups milk1 or enough to make the flour into soft dough4 #a quart berries1 chopped apples1 sliced peaches1 or other fruit2 jam1 preserves1 canned fruit1 or marmalade may be substituted for the berries4 ,roll out the crust less than half an inch thick--indeed1 a quarter of an inch will do--into an oblong sheet4 ,cover thickly with the fruit and sprinkle with sugar4 ,begin at one end and roll it up closely1 the fruit inside4 ,in putting this in1 leave a narrow margin at the other end of the roll1 which should be folded down closely like the flap of a pocket-book4 ,pinch the ends of the folded roll together1 to prevent the escape of the fruit1 and baste up in a bag1 the same size and shape as the 8valise40 ,flour the bag well before putting in the pudding1 having previously dipped it--the cloth--into hot water1 and wring it out4 ,boil an hour and a half4 ,serve hot with sauce1 and cut crosswise in slices half an inch thick4 ,,boiled ,,apple ,,dumplings4 7,no4 #a47 ,make a paste according to the above receipt2 cut in squares1 and put in the centre of each an apple1 pared and cored4 ,bring the corners together2 enclose each dumpling in a small square cloth1 tied up bag-wise1 leaving room to swell4 ,each cloth should be dipped in hot water1 wrung out and floured on the inside before the apple is put in4 ,boil one hour4 ,,apple ,,dumplings4 7,no4 #b47 #a quart flour4 lb4 suet4 #a teaspoonful salt4 teaspoonful soda dissolved in hot water4 #a teaspoonful cream-tartar sifted in the flour4 ,cold water enough to make into a tolerably stiff paste4 ,roll out1 cut into squares1 put in the middle of each a fine1 juicy apple1 pared and cored4 ,fill the hole left by the core with marmalade1 or with sugar wet with lemon-juice4 ,stick a clove in the sugar4 ,close the paste1 tie up in the cloths1 when you have wet them with hot water and floured them1 and boil one hour4 ,a pleasing idea for dumpling cloths is to crochet them in a close stitch with stout tidy cotton4 ,they are easily done1 wash and wear well1 and leave a very pretty pattern upon the paste when they are opened4 ,crochet them round1 with a cord for drawing run into the outer edge4 ,,boiled ,,fruit ,,pudding4 ,prepare a paste in accordance with either of the foregoing receipts1 but roll into one sheet4 ,lay apples1 peaches1 or berries in the centre1 paring and slicing the fruit2 sprinkle with sugar1 and close the paste over them as you would a dumpling4 ,dip a stout cloth in hot water1 flour the inside1 put in the pudding1 tie tightly1 and boil two hours and a half4 ,eat hot with sauce4 ,,rice ,,dumplings4 #a lb4 rice boiled without stirring1 until soft1 and at the top dry4 #ab pippins1 pared and cored4 ,strawberry marmalade or crab-apple jelly4 ,let the rice cool upon a sieve or coarse cloth1 that it may dry at the same time4 ,dip your dumpling cloths in hot water2 wring them out and flour well inside4 ,put a handful of the cold rice upon each1 spreading it out into a smooth sheet4 ,lay in the centre an apple2 fill the hole left by the core with marmalade or jelly2 draw up the cloth carefully to enclose the apple with a coating of rice2 tie1 and boil one hour4 ,turn over with care2 pour sweet sauce or rich sweetened cream over them1 and send around more in a boat with them4 ,,suet ,,dumplings 7plain47 #b cups fine bread-crumbs1 soaked in a very little milk4 #a cup beef suet1 freed from strings1 and powdered4 #d eggs1 whites and yolks separated1 and beaten very light4 #a tablespoonful sugar4 #a teaspoonful cream-tartar1 sifted into the flour4 teaspoonful soda dissolved in boiling water #a teaspoonful salt4 ,enough milk to mix into a stiff paste4 ,make into large balls with floured hands2 put into dumpling cloths dipped into hot water and floured inside2 leave room to swell1 and tie the strings very tightly4 ,boil three-quarters of an hour4 ,serve hot with wine sauce4 ,,fruit ,,suet ,,dumplings ,are made as above1 with the addition of lb4 raisins1 seeded1 chopped1 and dredged with flour1 and lb4 currants1 washed1 dried1 and dredged4 ,boil one hour and a quarter4 ,,boiled ,,indian ,,meal ,,pudding4 #a quart milk4 #a quart ,indian meal4 #c eggs4 #c heaping tablespoonfuls sugar1 and #a teaspoonful salt4 lb4 beef suet1 chopped into powder4 ,scald the milk1 and while boiling hot stir in the meal and suet with the salt4 ,when cold add the yolks1 beaten light with the sugar1 then the whites4 ,dip your bag in hot water1 flour it1 and fill half-full with the mixture1 as it will swell very much4 ,boil five hours4 ,eat very hot with butter and sugar4 ,,cabinet ,,pudding4 lb4 flour4 lb4 butter4 #e eggs1 #a lb4 sugar4 lb4 raisins1 seeded and cut in three pieces each4 lb4 currants1 washed and dried4 cup cream or milk4 lemon--juice and rind grated4 ,cream the butter and sugar2 add the beaten yolks1 then the milk and the flour1 alternately1 with the whites4 ,lastly1 stir in the fruit1 well dredged with flour1 turn into a buttered mould1 and boil two hours and a half at least4 ,serve hot1 with cabinet pudding sauce over it4 7,see ,sweet ,sauces47 ,,eve',s ,,pudding4 #a heaping cup of fine dry bread-crumbs4 lb4 pared and chopped apples4 lb4 raisins1 seeded and chopped4 #f oz4 currants1 washed and dried4 #f eggs4 #a teaspoonful nutmeg1 and same of allspice4 #a glass brandy4 #a cup sugar1 and #a teaspoonful salt4 lb4 suet1 chopped to powder4 ,work the sugar into the beaten yolks2 then the suet and crumbs1 with the chopped apples2 next the brandy and spice1 then the whipped whites2 lastly the fruit1 well dredged with flour4 ,boil in a buttered bowl or mould three hours4 ,eat hot with sauce4 ,,the ,,queen ,,of ,,plum ,,puddings4 #a lb4 butter4 #a lb4 of suet1 freed from strings and chopped fine4 #a lb4 of sugar4 #b lbs4 of flour4 #b lbs4 of raisins1 seeded1 chopped1 and dredged with flour4 #b lbs4 of currants1 picked over carefully after they are washed4 lb4 of citron1 shred fine4 #ab eggs1 whites and yolks beaten separately4 #a pint of milk4 #a cup of brandy4 oz4 of cloves4 oz4 of mace4 #b grated nutmegs4 ,cream the butter and sugar2 beat in the yolks when you have whipped them smooth and light2 next put in the milk2 then the flour1 alternately with the beaten whites2 then the brandy and spice2 lastly the fruit1 well dredged with flour4 ,mix all thoroughly2 wring out your pudding-cloth in hot water2 flour well inside1 pour in the mixture1 and boil five hours4 ,i can confidently recommend this as the best plum pudding ,i have ever tasted1 even when the friend at whose table ,i had first the pleasure of eating it imitated the example of 8good ,king ,arthur's0 economical spouse1 and what we 8couldn't eat that night10 8next day fried10 by heating a little butter in a frying-pan1 and laying in slices of her pudding1 warmed them into almost their original excellence4 ,it will keep a long time--in a locked closet or safe4 ,,orange ,,roley-,,poley4 ,make a light paste as for apple dumplings or valise pudding1 roll in an oblong sheet1 and lay oranges 7sweet ones71 peeled1 sliced1 and seeded1 thickly all over it4 ,sprinkle with white sugar2 scatter a teaspoonful or two of the grated yellow peel over all and roll up closely1 folding down the end to secure the syrup4 ,boil in a pudding-cloth one hour and a half4 ,eat with lemon sauce4 ,,cherry ,,or ,,currant ,,pyramid4 ,wash and stone the cherries1 or pick the currants from their stems4 ,make some good light crust1 roll it out a quarter of an inch thick1 and cut for the bottom a round piece about the size of a tea-plate4 ,you can use the top of a tin pail for a cutter4 ,spread your fruit upon this1 and sprinkle with sugar1 leaving a half inch margin all around4 ,roll out a second sheet an inch less in diameter than the first1 lay it carefully upon the fruit1 and turn up the margin of the lower piece over the edge of this4 ,spread this1 in turn1 with fruit and sugar1 and cover with a third and lessening round2 proceeding in this order until the sixth and topmost cover is not more than three inches across4 ,have ready a conical cap of stout muslin adapted to the proportions and dimensions of your pile2 dip it in boiling water1 flour inside1 and draw gently over all4 ,it should be large enough to meet and tie under the base without cramping the pyramid4 ,boil two hours1 and eat with sweet sauce4 ,,fritters1 ,,pancakes1 ,,etc4 ,have plenty of nice sweet lard in which to fry fritters1 and test the heat by dropping in a teaspoonful before you risk more4 ,if right1 the batter will rise quickly to the surface in a puff-ball1 spluttering and dancing1 and will speedily assume a rich golden-brown4 ,take up1 as soon as done1 with a skimmer1 shaking it to dislodge any drops of lard that may adhere2 pile in a hot dish1 sift sugar over them1 and send instantly to the table4 ,fry as many at a time as the kettle will hold1 and send in hot fresh ones while the batter lasts4 ,a round-bottomed saucepan or kettle1 rather wide at top1 is best for frying them4 ,use a frying-pan for pancakes2 heat it2 put in a teaspoonful or two of lard and run it quickly over the bottom2 then pour in a large ladleful of batter--enough to cover the bottom of the pan with a thin sheet4 ,turn with a tin spatula1 very carefully1 to avoid tearing it4 ,the frying-pan should be a small one4 ,have ready a hot dish2 turn out the pancake upon it1 cover with powdered sugar1 and roll up dexterously like a sheet of paper4 ,send half a dozen to table at once1 keeping them hot by setting the dish in the oven until enough are baked4 ,i am thus explicit in these general instructions to save myself the trouble1 and the reader the tedium1 of a repetition under each receipt4 ,in olden times it was a boast of notable cooks that they could toss a pancake from the pan out of the top of the chimney with such accuracy of calculation1 that it would turn itself on the way back1 and settle in its place1 ready1 like ,st4 ,lawrence1 to have the other side fried4 ,i never saw a pancake tossed1 although in my childish days ,i saw hundreds fried by the honorable tribe--now so fast passing away--of ,old ,virginia cooks4 ,i do not advise this acrobatic system of culinary exploit1 especially for beginners4 ,indeed1 ,i doubt if the pancakes would be found equal to the journey in these days of tight chimney-throats and cooking stoves4 ,they must be out of practice as well as their manufacturers4 ,be careful not to have too much grease in the pan4 ,,fritters 7,no4 #a47 #a pint flour4 #d eggs4 #a teaspoonful salt4 #a pint boiling water4 ,stir the flour into the water by degrees1 and stir until it has boiled three minutes4 ,let it get almost cold1 when beat in the yolks1 then the whites of the eggs1 which must be previously whipped stiff4 ,,fritters 7,no4 #b47 #f eggs4 #a quart milk4 #c cups flour4 teaspoonful soda dissolved in hot water4 #a teaspoonful cream-tartar sifted into the flour4 ,a little salt4 ,beat the yolks and whites separately1 of course2 stir the milk in with the former1 then the soda1 the flour1 and salt1 finally the whites4 ,beat very hard1 and fry at once1 in great ladlefuls4 ,,apple ,,fritters4 ,a batter according to the preceding receipt4 #c large juicy apples1 pared and quartered4 #a glass brandy4 #a tablespoonful white sugar4 #a teaspoonful cinnamon4 ,put the brandy1 a very little water1 the sugar1 and the spice into a covered saucepan with the apples4 ,stir gently until half done2 drain off the liquor1 every drop2 mince the apple when cold1 and stir into the batter4 ,or1 ,you may parboil the apples in clear water1 with a very little sugar1 and proceed as just directed4 ,,jelly ,,fritters4 #a scant cup sponge-cake crumbs--very fine and dry4 #a cup boiling milk4 #d eggs4 #b tablespoonfuls powdered sugar4 #a teaspoonful corn-starch1 wet in a little cold milk4 #b tablespoonfuls currant or cranberry jelly4 ,soak the cake-crumbs in the boiling milk1 and stir in the corn-starch4 ,heat all together to a boil1 stirring all the time4 ,beat the yolks light1 and add to this as it cools1 with the sugar4 ,whip in the jelly1 a little at a time1 and put in the whites--beaten to a stiff froth--at the last4 ,fry immediately4 ,,bread ,,fritters4 #a quart milk--boiling-hot4 #b cups fine bread-crumbs 7arated bread is best74 #c eggs4 #a teaspoonful nutmeg4 #a tablespoonful butter--melted4 #a saltspoonful salt1 and the same of soda1 dissolved in hot water4 ,soak the bread in the boiling milk ten minutes1 in a covered bowl4 ,beat to a smooth paste2 add the whipped yolks1 the butter1 salt1 soda1 and finally the whites1 whipped stiff4 ,,queen',s ,,toast4 ,fry slices of stale baker's bread--arated1 if you can get it--in boiling lard to a fine brown4 ,dip each slice quickly in boiling water to remove the grease4 ,sprinkle with powdered sugar and pile upon a hot plate4 ,before toasting1 cut the slices with a round cake-cutter1 taking off all the crust4 ,they look better when piled up4 ,pour sweet wine sauce over them when hot1 and serve at once4 ,,jelly-,,cake ,,fritters 7very nice74 ,some stale sponge1 or plain cup cake1 cut into rounds with a cake-cutter4 ,hot lard4 ,strawberry or other jam1 or jelly4 ,a little boiling milk4 ,cut the cake carefully and fry a nice brown4 ,dip each slice for a second in a bowl of boiling milk1 draining this off on the side of the vessel2 lay on a hot dish and spread thickly with strawberry jam1 peach jelly1 or other delicate conserve4 ,pile them neatly and send around hot1 with cream to pour over them4 ,this is a nice way of using up stale cake1 and if rightly prepared1 the dessert is almost equal to ,neapolitan pudding4 ,,pancakes4 #a pint of flour4 #f eggs4 #a saltspoonful salt1 and same of soda dissolved in vinegar4 ,milk to make a thin batter4 ,begin with two cups and add until the batter is of the right consistency4 ,beat the yolks light1 add the salt1 soda1 and two cups of milk1 then the flour and beaten whites alternately1 and thin with more milk4 ,,jelly ,,or ,,jam ,,pancakes4 ,a batter as above4 ,when the pancakes are fried1 lay upon a hot plate1 spread quickly with nice jam or jelly1 and roll up neatly upon the preserves4 ,sprinkle lightly with powdered sugar1 and send around with wine sauce or sweetened cream4 ,,sweet1 ,,or ,,pudding ,,sauces4 ,,hard ,,sauce4 ,stir to a cream #a cup of butter4 #c cups of powdered sugar4 ,when light1 beat in teacup wine4 ,juice of a lemon4 #b teaspoonfuls nutmeg4 ,beat long and hard until several shades lighter in color than at first1 and creamy in consistency4 ,smooth into shape with a broad knife dipped in cold water1 and stamp with a wooden mould1 first scalded and then dipped in cold water4 ,set upon the ice until the pudding is served4 ,,bee-,,hive ,,sauce4 ,mix a hard sauce according to the previous receipt1 and when light1 set aside three or four tablespoonfuls in a plate4 ,to the larger quantity left add gradually1 cherry1 currant1 or cranberry juice enough to color it a good pink4 ,red jelly will do if berries are out of season4 ,beat the coloring matter in thoroughly1 and shape into a conical mound4 ,roll half a sheet of note-paper into a long1 narrow funnel1 tie a string about it to keep it in shape1 and fill with the uncolored sauce4 ,squeeze it out gently through the small end in a ridge1 beginning at the base of the cone and winding about it to the top1 filling your funnel as it is emptied1 and guiding it carefully4 ,the effect of the alternate white-and pink lines is very pretty4 ,if the pudding is one to which chocolate would be a pleasant addition1 color with grated chocolate1 rubbed smooth in a little of the wine1 and ridge with white4 ,set upon the ice or upon the cellar-floor until firm4 ,stick a colored almond or other ornamental candy upon the top4 ,this bee-hive is easily made1 and will set off even a plain pudding handsomely4 ,,brandy ,,sauce 7hard47 cup butter4 #b cups powdered sugar4 #a wineglass brandy4 #a teaspoonful mixed cinnamon and mace4 ,warm the butter very slightly1 work in the sugar1 and1 when this is light1 the brandy and spice4 ,beat hard--shape into a mould and set in a cold place until wanted4 ,,white ,,wine ,,sauce 7liquid47 cup butter4 #b cups powdered sugar4 #b wineglasses pale ,sherry or white wine4 cup boiling water4 #a teaspoonful nutmeg4 ,work the butter into the sugar1 moistening1 as you go on1 with boiling water4 ,beat long and hard until your bowl is nearly full of a creamy mixture4 ,then add gradually the wine and nutmeg1 still beating hard4 ,turn into a tin pail1 set within a saucepan of boiling water1 and stir frequently until the sauce is hot1 but not until it boils4 ,take the saucepan from the fire and leave the pail standing in the water1 stirring the contents now and then1 until you are ready to serve the pudding4 ,if rightly made1 this sauce will be nearly as white as milk4 ,,lemon ,,sauce4 #a large cup of sugar4 ,nearly half a cup of butter4 #a egg4 #a lemon--all the juice and half the grated peel4 #a teaspoonful nutmeg4 #c tablespoonfuls boiling water4 ,cream the butter and sugar and beat in the egg whipped light2 the lemon and nutmeg4 ,beat hard ten minutes1 and add1 a spoonful at a time1 the boiling water4 ,put in a tin pail and set within the uncovered top of the tea-kettle1 which you must keep boiling until the steam heats the sauce very hot1 but not to boiling4 ,stir constantly4 ,,milk ,,pudding ,,sauce4 #b eggs1 beaten stiff4 #a large cup of sugar4 #e tablespoonfuls boiling milk4 teaspoonful arrow-root or corn-starch1 wet with cold milk4 #a teaspoonful nutmeg1 or mace4 #a tablespoonful butter4 ,rub the butter into the sugar1 add the beaten eggs1 and work all to a creamy froth4 ,wet the corn-starch and put in next with the spice--finally1 pour in by the spoonful the boiling milk1 beating well all the time4 ,set within a saucepan of boiling water five minutes1 stirring all the while1 but do not let the sauce boil4 ,this is a good sauce for bread and other simple puddings4 ,,cabinet ,,pudding ,,sauce4 ,yolks of four eggs1 whipped very light4 #a lemon--juice and half the grated peel4 #a good glass of wine4 #a teaspoonful of cinnamon4 #a cup of sugar4 #a tablespoonful of butter4 ,rub the butter into the sugar1 add the yolks1 lemon1 and spice4 ,beat ten minutes and put in the wine1 still stirring hard4 ,set within a saucepan of boiling water1 and beat while it heats1 but do not let it boil4 ,pour over the pudding4 ,,fruit ,,pudding ,,sauce4 cup butter4 #b cups sugar4 #a dessert spoonful corn-starch wet in a little cold milk4 #a lemon--juice and half the grated peel4 #a glass of wine4 #a cup boiling water4 ,cream the butter and sugar well2 pour the corn-starch into the boiling water and stir over a clear fire until it is well thickened2 put all together in a bowl and beat five minutes before returning to the saucepan4 ,heat once1 almost to the boiling point1 add the wine1 and serve4 ,,custard ,,sauce4 #a pint of milk4 #b eggs1 beaten very light4 wineglass of brandy4 #a cup powdered sugar1 stirred into the eggs4 ,nutmeg to taste4 #a teaspoonful vanilla4 ,heat the milk to boiling1 and add by degrees to the beaten eggs and sugar2 put in the nutmeg1 and set within a saucepan of boiling water4 ,stir until it begins to thicken4 ,take it off and add the brandy gradually4 ,set1 until it is wanted1 within a pan of boiling water4 ,pour over the pudding when it comes from the mould4 ,,jelly ,,sauce4 cup currant jelly4 #a tablespoonful butter1 melted4 dessert spoonful arrowroot or corn-starch2 wet with cold water4 #a glass pale ,sherry4 #c tablespoonfuls boiling water4 ,stir the arrowroot into the boiling water and heat1 stirring all the time1 until it thickens2 add the butter1 and set aside until almost cool1 when beat in1 spoonful by spoonful1 the jelly to a smooth pink paste4 ,pour in the wine1 stir hard1 and heat in a tin vessel1 set within another of boiling water1 until very hot4 ,pour over and around ,neapolitan1 bread-and-marmalade puddings1 cake fritters1 and ,queen's toast4 ,,sweetened ,,cream 7cold47 #a pint of cream4 #d tablespoonfuls powdered sugar4 #a teaspoonful of nutmeg4 #a teaspoonful vanilla4 ,mix all well together1 stirring until the sugar is dissolved4 ,eat with jam puddings1 queen of all puddings1 ,alice's pudding1 and peach roley-poley4 ,,cream ,,sauce 7hot47 #a pint cream4 #d tablespoonfuls powdered sugar4 ,whites of two eggs1 beaten stiff4 ,extract of vanilla or bitter almonds1 one teaspoonful4 #a teaspoonful nutmeg4 ,heat the cream slowly in a vessel set in a saucepan of boiling water1 stirring often4 ,when scalding1 but not boiling hot1 remove it from the fire1 put in the sugar and nutmeg2 stir three or four minutes and add the whites4 ,mix thoroughly and flavor1 setting the bowl containing it in a pan of hot water until the pudding is served1 stirring now and then4 ,,jelly ,,sauce4 7,no4 #b74 cup currant jelly4 #b tablespoonfuls melted butter4 #a lemon--juice and half the grated peel4 teaspoonful nutmeg4 #b glasses wine1 and a tablespoonful powdered sugar4 ,heat the butter a little more than blood-warm2 beat the jelly to a smooth batter and add gradually the butter1 the lemon1 and nutmeg4 ,warm almost to a boil1 stirring all the while2 beat hard1 put in the sugar1 lastly the wine4 ,set in a vessel of hot water stirring now and then1 until it is wanted4 ,keep it covered to hinder the escape of the wine flavor4 ,stir well before pouring out4 ,this is a very fine sauce1 particularly for cabinet and ,neopolitan puddings4 ,,custards1 ,,blanc-,,mange1 ,,jellies1 ,,and ,,creams4 ,a good rule for custard is five eggs to a quart of milk1 and a tablespoonful of sugar to each egg1 although a good plain custard can be made with an egg for each cup of milk and four tablespoonfuls of sugar to the quart4 ,creams and custards that are to be frozen must have at least one-third more sugar than those which are not to undergo this process4 ,in heating the milk for custard1 do not let it quite boil before adding the yolks4 ,my plan1 which has proved a safe one thus far1 is to take the scalding milk from the fire1 and instead of pouring the beaten eggs into it1 to put a spoonful or two of the milk to them1 beating well all the while1 adding more and more milk as ,i mix1 until there is no longer danger of sudden curdling4 ,then1 return all to the fire and boil gently until the mixture is of the right consistency4 ,from ten to fifteen minutes should thicken a quart4 ,stir constantly4 ,a pinch of soda added in hot weather will prevent the milk from curdling4 ,always boil milk and custard in a vessel set within another of boiling water4 ,if you have not a custard or farina kettle1 improvise one by setting a tin pail inside of a pot of hot water1 taking care it does not float1 also that the water is not so deep as to bubble over the top4 ,custards are better and lighter if the yolks and whites are beaten separately1 the latter stirred in at the last4 ,,boiled ,,custard4 #a quart of milk4 ,yolks of five eggs and the whites of seven--7two for the mringue74 #f tablespoonfuls sugar4 ,vanilla flavoring--#a teaspoonful to the pint4 ,heat the milk almost to boiling2 beat the yolks light and stir in the sugar4 ,add the milk in the manner described in 8general directions0 at head of this section2 stir in five whites whipped stiff2 return to the fire and stir until thick1 but not until it breaks4 ,season it with vanilla1 pour into glass cups2 whip the whites of two eggs to a mringue with a heaping tablespoonful of powdered sugar1 and when the custard is cold1 pile a little of this upon the top of each cup4 ,you may lay a preserved strawberry or cherry1 or a bit of melon sweetmeat1 or a little bright jelly upon each4 ,,almond ,,custards4 #a pint milk 7half cream74 lb4 almonds1 blanched and pounded to a paste1 a few at a time in a ,wedgewood mortar1 adding gradually-- #b tablespoonfuls of rose-water4 ,yolks of three eggs and whites of four--7two for mringue74 #d tablespoonfuls sugar4 #a teaspoonful extract bitter almond in mringue4 ,scald the milk1 add the beaten yolks1 the sugar1 the almond paste1 and the whites of two eggs4 ,boil1 stirring constantly until it thickens4 ,stir up well when almost cold and pour into cups4 ,make a mringue of the whites of two eggs and two tablespoonfuls powdered sugar1 flavored with bitter almond1 and heap upon each cup4 ,,quaking ,,custard4 #c cups milk4 ,yolks of four eggs--reserving the whites for mringue4 package ,cooper's or ,coxe's gelatine4 #f tablespoonfuls sugar4 ,vanilla or lemon flavoring4 ,juice of a lemon in mringue4 ,soak the gelatine in a cup of the cold milk two hours4 ,then heat the rest of the milk to boiling1 add that in which the gelatine is1 and stir over the fire until the latter is quite dissolved4 ,take from the fire1 and let it stand five minutes before putting in the beaten yolks and sugar4 ,heat slowly until it begins to thicken perceptibly1 not boil--say seven or eight minutes1 stirring constantly4 ,when nearly cold1 having stirred it every few minutes during the time1 flavor it1 wash out your mould in cold water1 and without wiping it1 pour in the custard and set on the ice or in a cold place to harden4 ,when quite firm1 turn into a cold dish1 loosening it by wrapping about the mould a cloth wrung out in hot water1 or dipping the mould for an instant in warm1 not boiling water4 ,have ready the whites whipped to a froth with three tablespoonfuls powdered sugar and juice of a lemon4 ,heap neatly about the base of the moulded custard1 like snow-drifts4 ,if you like1 you may dot this with minute bits of currant jelly4 ,this is a pleasing dish to the eye and taste1 ,,floating ,,island4 #a quart of milk4 #e eggs--whites and yolks beaten separately4 #d tablespoonfuls 7heaping7 white sugar4 #b teaspoonfuls extract bitter almond or vanilla4 cup currant jelly4 ,beat the yolks well1 stir in the sugar1 and add the hot1 not boiling milk1 a little at a time4 ,boil until it begins to thicken4 ,when cool1 flavor and pour into a glass dish1 first stirring it up well4 ,heap upon it a mringue of the whites into which you have beaten1 gradually1 half a cup of currant1 cranberry1 or other bright tart jelly4 ,dot with bits of jelly cut into rings or stars1 or straight slips laid on in a pattern4 ,,spanish ,,cream4 box of gelatine4 #a quart of milk4 ,yolks of three eggs4 #a small cup of sugar4 ,soak the gelatine an hour in the milk2 put on the fire and stir well as it warms4 ,beat the yolks very light with the sugar1 add to the scalding milk1 and heat to boiling point1 stirring all the while4 ,strain through thin muslin or tarlatan1 and when almost cold1 put into a mould wet with cold water4 ,flavor with vanilla or lemon4 ,,bavarian ,,cream 7,very fine47 #a quart sweet cream4 ,yolks only of four eggs4 oz4 of gelatine or isinglass4 #a cup 7small7 of sugar4 #b teaspoonfuls vanilla or bitter almond extract4 ,soak the gelatine in just enough cold water to cover it1 for an hour4 ,drain1 and stir into a pint of the cream made boiling hot4 ,beat the yolks smooth with the sugar1 and add the boiling mixture1 beaten in a little at a time4 ,heat until it begins to thicken1 but do not actually boil2 remove it from the fire1 flavor1 and while it is still hot stir in the other pint of cream1 whipped or churned in a syllabub churn to a stiff froth4 ,beat in this 8whip10 a spoonful at a time1 into the custard until it is the consistency of sponge-cake batter4 ,dip a mould in cold water1 pour in the mixture1 and set on the ice to form4 ,,snow ,,custard4 package ,coxe's gelatine4 #c eggs4 #a pint milk4 #b cups of sugar4 ,juice of one lemon4 ,soak the gelatine one hour in a teacupful of cold water4 ,to this1 at the end of this time1 add one pint boiling water4 ,stir until the gelatine is thoroughly dissolved2 add two-thirds of the sugar and the lemon-juice4 ,beat the whites of the eggs to a stiff froth1 and when the gelatine is quite cold1 whip it into the whites1 a spoonful at a time1 for an hour4 ,whip steadily and evenly1 and when all is stiff1 pour into a mould1 previously wet with cold water1 and set in a cold place4 ,in four or five hours turn into a glass dish4 ,make a custard of the milk1 eggs1 and remainder of the sugar1 flavor with vanilla or bitter almond1 and when the mringue is turned out of the mould1 pour this around the base4 ,,baked ,,custard4 #a quart of milk4 #e eggs1 beaten light--whites and yolks separately4 #e tablespoonfuls sugar1 mixed with the yolks4 ,nutmeg and vanilla4 ,scald but not boil the milk2 add by degrees to the beaten yolks1 and when well mixed1 stir in the whites4 ,flavor1 and pour into a deep dish1 or custard-cups of white stone-china4 ,set these in a pan of hot water1 grate nutmeg upon each1 and bake until firm4 ,eat cold from the cups4 ,,french ,,tapioca ,,custard4 #e dessert spoonfuls tapioca4 #a quart of milk4 #a pint of cold water4 #c eggs4 #a teaspoonful vanilla1 or other essence4 #a heaping cup of sugar4 ,a pinch of salt4 ,soak the tapioca in the water five hours4 ,let the milk come to a boil2 add the tapioca1 the water in which it was boiled1 and a good pinch of salt4 ,stir until boiling hot1 and add gradually to the beaten yolks and sugar4 ,boil again 7always in a vessel set within another of hot water71 stirring constantly4 ,let it cook until thick1 but not too long1 as the custard will break4 ,five minutes after it reaches the boil will suffice4 ,pour into a bowl1 and stir gently into the mixture the whites of the eggs1 beaten to a stiff froth4 ,flavor1 and set aside in a glass dish until very cold4 ,eat with an accompaniment of light cake and brandied1 or canned peaches or pears4 ,this will be found a very delightful dessert4 ,,tapioca ,,blanc-,,mange4 lb4 tapioca1 soaked in a cup of cold water four hours4 #a pint rich new milk4 cup of sugar4 #b teaspoonfuls bitter almond or vanilla essence4 ,a little salt4 ,heat the milk1 and stir in the soaked tapioca4 ,when it has dissolved1 add the sugar4 ,boil slowly fifteen minutes1 stirring all the time2 take from the fire1 and beat until nearly cold4 ,flavor and pour into a mould dipped in cold water4 ,turn out1 and pour cold sweetened cream around it4 ,,sago ,,blanc-,,mange4 ,may be made in the same way as tapioca4 ,,corn-,,starch ,,blanc-,,mange4 #a quart of milk4 #d tablespoonfuls corn-starch1 wet in a little cold water4 #c eggs1 well beaten--whites and yolks separately4 #a cup of sugar4 ,vanilla1 lemon1 or other essence4 #a saltspoonful salt4 ,heat the milk to boiling2 stir in the corn-starch and salt1 and boil together five minutes 7in a farina-kettle71 then add the yolks1 beaten light1 with the sugar2 boil two minutes longer1 stirring all the while2 remove the mixture from the fire1 and beat in the whipped whites while it is boiling hot4 ,pour into a mould wet with cold water1 and set in a cold place4 ,eat with sugar and cream4 ,,farina ,,blanc-,,mange ,is made according to the above receipt1 but boiled fifteen minutes before the eggs are added4 ,you may omit the eggs if you like1 and only want a plain dessert4 ,,arrowroot ,,blanc-,,mange4 #c cups of new milk4 #b tablespoonfuls of arrowroot1 wet up with cold milk4 cup of sugar4 ,vanilla1 lemon1 or bitter almond flavoring1 with a little white wine4 ,mix the arrowroot to a smooth batter with one cup of the milk4 ,heat the remainder to boiling2 add the arrowroot1 stirring constantly4 ,when it begins to thicken put in the sugar1 and cook ten minutes longer1 still stirring it well from the sides and bottom4 ,take it off2 beat well five minutes2 flavor with the essence and a small wineglass of white wine4 ,give a hard final stir before putting it into a mould wet with cold water4 ,this is very nourishing for invalids and young children4 ,for the latter you may omit the wine4 ,,almond ,,blanc-,,mange4 #a quart of milk4 #a oz4 ,cooper's gelatine4 #c ozs4 of almonds1 blanched and pounded in a mortar1 with #a tablespoonful of rose-water1 added to prevent oiling4 cup sugar4 ,heat the milk to boiling1 having previously soaked the gelatine in a cup of it for an hour4 ,turn in this when the milk is scalding hot2 add the pounded almond-paste1 and stir all together ten minutes before putting in the sugar4 ,when the gelatine has dissolved1 remove the blanc-mange from the vessel of boiling water in which you have cooked it1 and strain through a thin muslin bag1 pressing it well to get out the flavor of the almonds4 ,there should be three or four bitter ones among them4 ,wet a mould with cold water1 put in the blanc-mange1 and set in a cold place until firm4 ,you may make blanc-mange without the almonds1 although it will not be so nice--and substitute vanilla for the rose-water4 ,,neapolitan ,,blanc-,,mange4 ,make according to the foregoing receipt1 and1 after straining1 separate into four different portions1 allowing about a cupful of the mixture for each4 ,have ready #a great tablespoonful chocolate1 wet with a very little boiling water1 and rubbed to a smooth paste1 for the brown coloring4 ,yolk of an egg beaten light for the yellow4 #a great tablespoonful of currant jelly for the pink4 ,beat the chocolate into one portion1 mixing it well2 the jelly into another1 the egg into a third1 returning this and that flavored with chocolate1 to the fire1 and stirring until very hot1 but not boiling4 ,leave the fourth uncolored4 ,when quite cold and a little stiff1 pour carefully into a wet mould--the white first2 then the pink2 next the yellow2 and the chocolate last4 ,of course1 when the blanc-mange is turned out1 this order of colors will be reversed4 ,set in a cold place4 ,loosen1 when firm1 by dipping the mould for a moment in warm water1 and working the top free from the edge with a few light touches of your fingers4 ,this is a handsome dish and easily managed4 ,currant juice or cranberry color a finer pink than jelly1 but are apt to thin the blanc-mange1 unless used cautiously4 ,a little vanilla improves the chocolate4 ,,jaune-,,mange4 #a oz4 ,coxe's gelatine1 soaked in half a cup cold water one hour4 #a cup of boiling water4 ,yolks of four eggs beaten very light4 #a orange1 juice and half the grated peel4 #a lemon1 juice and one-third the grated peel4 #a cup white wine or clear pale ,sherry4 #a cup powdered sugar and a good pinch cinnamon4 ,stir the soaked gelatine in the boiling water until dissolved2 take from the fire and beat1 a little at a time1 into the yolks2 return to the inner saucepan with the sugar1 orange1 lemon and cinnamon4 ,stir over a clear fire until it is boiling hot2 put in the wine and strain through a hair-sieve or a piece of tarlatan4 ,set away in a mould wet with cold water4 ,the success of this dish depends much upon the stirring and the watchfulness of the cook4 ,the mixture should not be allowed to boil at any moment4 ,,velvet ,,blanc-,,mange4 #b cups of sweet cream4 oz4 ,cooper's gelatine1 soaked in a very little cold water one hour4 cup white sugar 7powdered47 #a teaspoonful extract of bitter almonds4 #a glass white wine4 ,heat the cream to boiling1 stir in the gelatine and sugar1 and1 so soon as they are dissolved1 take from the fire4 ,beat ten minutes1 or1 what is better1 churn in a syllabub-churn until very light2 flavor1 and add by degrees the wine1 mixing it in well4 ,put into moulds wet with cold water4 ,,chocolate ,,blanc-,,mange4 #a quart of milk4 #a oz4 ,cooper's gelatine1 soaked in a cup of the milk one hour4 #d heaping tablespoonfuls of grated chocolate1 rubbed up with a little milk4 #c eggs1 whites and yolks beaten separately4 cup sugar and #b teaspoonfuls of vanilla4 ,heat the milk to boiling2 pour in the gelatine and milk1 and stir until it is dissolved2 add the sugar to the beaten yolks and stir until smooth2 beat the chocolate into this1 and pour in1 spoonful by spoonful1 the scalding milk upon the mixture1 stirring all the while until all is in4 ,return to the inner saucepan and heat gently1 stirring faithfully until it almost boils4 ,remove from fire1 turn into a bowl1 and whip in lightly and briskly the beaten whites with the vanilla4 ,set to form in moulds wet with cold water4 ,,charlotte ,,russe4 #a lb4 of lady's-fingers4 #a quart of rich sweet cream4 cup powdered sugar4 #b teaspoonfuls vanilla or other extract4 ,split and trim the cakes1 and fit neatly in the bottom and sides of two quart moulds4 ,whip the cream to a stiff froth in a syllabub-churn when you have sweetened and flavored it2 fill the moulds1 lay cakes closely together on the top1 and set upon the ice until needed4 ,or1 ,you may use for this purpose a loaf of sponge-cake1 cutting strips from it for the sides and leaving the crust for the bottom and top1 each in one piece4 ,a ,,tipsy ,,charlotte4 #a large stale sponge-cake4 #a pint rich sweet cream4 #a cup ,sherry wine4 oz4 ,cooper's gelatine1 soaked in a cup of cold water two hours4 #a teaspoonful vanilla or bitter almond extract4 #c eggs1 whites and yolks beaten together1 but very light4 #a pint milk4 #a cup sugar4 ,heat the cream almost to boiling2 put in the soaked gelatine and half a cup of sugar1 and stir until dissolved4 ,remove from the fire1 flavor1 and when cool1 beat or churn to a standing froth4 ,cut off the top of the cake in one piece1 and scoop out the middle1 leaving the sides and bottom three-quarters of an inch thick4 ,over the inside of these pour the wine in spoonfuls1 that all may be evenly moistened4 ,fill with the whipped cream1 replace the top1 which should also be moistened with wine and set in a cold place until needed4 ,serve with it1 or pour around it1 a custard made of the eggs1 milk1 and the other half cup of sugar4 ,,chocolate ,,charlotte ,,russe4 oz4 ,cooper's gelatine1 soaked in a very little cold water4 #c tablespoonfuls grated chocolate rubbed smooth in a little milk4 cup powdered sugar4 #d eggs4 lb4 sponge-cake4 #a teaspoonful vanilla4 #a pint cream4 ,heat the cream to boiling1 slowly1 stirring frequently2 add the sugar1 chocolate1 and gelatine1 and1 when these are dissolved1 add1 a spoonful at a time1 to the beaten yolks4 ,set back in the saucepan of boiling water1 and stir five minutes1 until very hot1 but do not let it boil4 ,take it off1 flavor1 and whip or churn to a standing froth1 adding the beaten whites toward the last4 ,line a mould with cake1 fill with the mixture1 and set upon the ice4 ,,flummery4 #b oz4 almonds--a few bitter among them4 #a tablespoonful orange-flower or rose-water4 #a pint cream4 #a oz4 ,cooper's gelatine1 soaked one hour in one cup cold water4 #a cup milk4 cup sugar4 ,blanch the almonds1 and1 when cold1 pound them to a paste in a ,wedgewood mortar1 adding orange-flower or rose-water to prevent oiling4 ,heat the milk to boiling1 put in the gelatine1 the sugar and almonds1 and stir five minutes1 or until they are thoroughly dissolved4 ,strain through thin muslin1 pressing the cloth well4 ,when cool1 beat in the cream1 a little at a time1 with an egg-whip1 or churn in a syllabub-churn until thick and stiff4 ,wet your mould1 put in the mixture1 and let it stand seven or eight hours in a cold place4 ,,gelatine ,,charlotte ,,russe4 7,very nice47 #a pint of cream1 whipped light4 oz4 gelatine1 dissolved in #a gill of hot milk4 ,whites of #b eggs1 beaten to a stiff froth4 #a small teacup of powdered sugar4 ,flavor with bitter almond and vanilla4 ,mix the cream1 eggs1 and sugar2 flavor1 and beat in the gelatine and milk last4 ,it should be quite cold before it is added4 ,line a mould with slices of sponge-cake1 or with lady's fingers1 and fill with the mixture4 ,set upon the ice to cool4 ,,whipped ,,syllabubs4 #a pint of cream1 rich and sweet4 cup sugar1 powdered4 #a glass of wine4 ,vanilla or other extract1 #a large teaspoonful4 ,sweeten the cream1 and1 when the sugar is thoroughly dissolved1 churn to a strong froth4 ,lastly1 stir in wine and seasoning1 carefully4 ,serve at once4 ,heap in glasses1 and eat with cake4 ,,gooseberry ,,fool4 #a quart of gooseberries1 ripe4 #a tablespoonful butter4 #a cup of sugar4 ,yolks of four eggs4 ,mringue of whites1 and #c tablespoonfuls sugar4 ,stew the gooseberries in just water enough to cover them4 ,when soft and broken1 rub them through a sieve to remove the skins4 ,while still hot beat in the butter1 sugar1 and the whipped yolks of the eggs4 ,pile in a glass dish1 or in small glasses1 and heap upon the top a mringue of the whipped whites and sugar4 ,,cream ,m,,ringues4 #d eggs 7the whites only71 whipped stiff1 with #a lb4 powdered sugar4 ,lemon or vanilla flavoring4 #a teaspoonful arrowroot4 ,when very stiff1 heap in the shape of half an egg upon stiff letter-paper lining the bottom of your baking-pan4 ,have them half an inch apart4 ,do not shut the oven-door closely1 but leave a space through which you can watch them4 ,when they are a light yellow-brown1 take them out and cool quickly4 ,slip a thin-bladed knife under each2 scoop out the soft inside1 and fill with cream whipped as for ,charlotte ,russe4 ,they are very fine4 ,the oven should be very hot4 ,,calf',s-,,foot ,,jelly4 #d calf's feet1 cleaned carefully4 #d quarts of water4 #a pint of wine4 #c cups of sugar--or sweeten to taste4 ,whites of #c eggs1 well beaten4 #b teaspoonfuls of nutmeg4 ,juice of #a lemon1 and half the grated peel4 ,boil the calf's feet in the water until it is reduced one half2 strain the liquor1 and let it stand ten or twelve hours4 ,skim off every particle of the fat1 and remove the dregs2 melt slowly in a porcelain or bell-metal kettle1 add the seasoning1 sugar1 and the whipped whites of the eggs1 and boil fast about twelve minutes1 skimming well4 ,strain through a double flannel bag suspended between the four legs of an upturned high stool or backless chair1 the bowl set beneath4 ,do not squeeze or shake it1 until the jelly ceases to run freely2 then slip out the bowl1 and put under another1 into which you may gently press what remains4 ,the first will be the clearer jelly1 although the second dripping will taste quite as well4 ,wet your moulds1 put in the jelly1 and set in a cool place4 ,there are still some housekeepers who insist that the jellies made from the modern gelatine are not comparable in beauty and flavor to those prepared from the genuine feet4 ,seeing means taste as well as belief with them1 and when they handle and behold the beloved feet1 they know what they are about4 ,gelatine1 they will darkly and disgustfully assert1 is made of horn-shavings and hoofs and the like1 and no more fit to be used for cooking purposes than so much glue4 ,nevertheless1 while gelatine is so clean1 bright1 and convenient1 housewives who find the days now but half as long as did their mothers1 despite labor-saving machines1 will turn a deaf ear to these alarmists1 and escape the tedious process above-described by using the valuable substitute4 ,,wine ,,jelly4 #c cups of sugar4 #a pint of wine--pale ,sherry or ,white4 #a cup of cold water4 #a package ,coxe's gelatine4 ,juice of two lemons and grated peel of one4 #a quart of boiling water4 #a good pinch of cinnamon4 ,soak the gelatine in the cold water one hour4 ,add to this the sugar1 lemons1 and cinnamon2 pour over all a quart of boiling water1 and stir until the gelatine is thoroughly dissolved4 ,put in the wine1 strain through a double flannel bag1 without squeezing1 wet your moulds with cold water1 and set the jelly away in them to cool4 ,,cider ,,jelly4 ,may be made by the receipt just given1 substituting a pint of clear1 sweet cider for the wine4 ,fever patients may use cider jelly when wine is forbidden1 and they will find this both refreshing and nutritious4 ,,bird',s ,,nest ,,in ,,jelly4 #a quart of jelly1 made according to either of the receipts just given1 but with a cup less of boiling water1 that it may be very firm4 #c cups of white blanc-mange4 #i empty eggshells4 ,fresh rinds of two oranges4 #a cup of sugar4 ,cut the rind from the oranges in long narrow strips1 and stew these gently in enough water to cover them until they are tender4 ,add to them a cup of sugar1 and simmer fifteen minutes longer in the syrup4 ,lay them out upon a dish to cool1 taking care not to break them4 ,if you have preserved orange-peel in the house1 it will save you the trouble of preparing this4 ,the blanc-mange should be made the day before you want it1 and the eggshells filled4 ,the original contents1 yolk and white1 should be poured out through a hole1 not larger than a half-dime1 in the small end1 and the interior washed with pure water1 shaken around well in them4 ,then fill with blanc-mange and set in a pan of flour or sugar--the open end up--that they may not be jostled or overturned4 ,next morning fill a glass dish two-thirds full of the jelly1 which should be very clear1 reserving a large cupful4 ,break the shells from about the blanc-mange1 and lay the artificial eggs upon the jelly so soon as the latter is firm enough to bear them4 ,pile them neatly1 but not too high in the middle1 bearing in mind that what is the top now will be the bottom when the jelly is turned out4 ,lay the orange peel which represents straw1 over these and around them4 ,warm the reserved jelly1 so that it will flow readily1 but do not get it hot2 pour over the straw and eggs1 and set away in a cold place to form4 ,when firm1 turn out upon a glass dish or salver4 ,this pretty and fanciful dish is yet easily made4 ,the materials are so simple and inexpensive1 and the effect of the work1 if deftly done1 so pleasing1 that ,i have no hesitation in calling the attention even of novices to it4 ,,wine ,,jelly 7boiled47 #a box ,coxe's gelatine1 soaked in #a pint of cold water one hour4 #a quart of boiling water poured over this1 and stirred until the gelatine is dissolved4 #a lb4 white sugar4 #b lemons--juice and peel4 #a pint of wine4 ,put all over the fire1 boil up once well1 and strain through a double flannel bag into moulds4 ,,orange ,,jelly4 #b oranges--juice of both and grated rind of one4 #a lemon--juice and peel4 #a package ,coxe's gelatine1 soaked in a very little water1 one hour4 #a quart boiling water4 #a cup sugar1 and #a small cup of wine4 #a good pinch of cinnamon4 ,squeeze the juice of the fruit into a bowl1 and put with them the grated peel and the cinnamon4 ,pour over them the boiling water1 cover closely1 and let them stand half an hour4 ,strain1 add the sugar1 let it come to a boil1 stir in the gelatine1 and1 when this is well dissolved1 take the saucepan from the fire4 ,strain through a double flannel bag into moulds4 ,,variegated ,,jelly4 #a quart of clear jelly4 teaspoonful prepared cochineal or red currant juice4 #a cup white blanc-mange4 ,divide the jelly into two equal portions1 and color one with a very little prepared cochineal1 leaving the other as it is1 of a pale amber4 ,wet a mould with cold water and pour in a little of the latter4 ,set the mould in the ice1 that the jelly may harden quickly1 and so soon as it is firm pour in carefully some of the red4 ,set back upon the ice to get ready for the amber1 adding the two colors in this order until you are ready for the base1 which should be wider than the other stripes1 and consist of the white blanc-mange4 ,keep both jelly and blanc-mange near the fire until you have filled the mould--,i mean1 of course1 that intended for the latest layers4 ,let all get very firm before you turn it out4 ,you may vary two moulds of this jelly by having the blanc-mange base of one colored with chocolate1 a narrow white stripe above relieving the grave effect of the brown4 ,,ice-,,cream ,,and ,,other ,,ices4 ,if you wish to prepare ice-cream at an hour's notice1 you cannot do better than to purchase the best patent freezer you can procure4 ,i had one once which would freeze cream admirably in half an hour4 ,i have forgotten the patentee's name1 and perhaps this is well for him1 since truth would oblige me to record an unlucky habit his machine had of getting out of order just when ,i wanted it to do its best4 ,my earliest recollections of ice-cream are of the discordant grinding of the well-worn freezer among the blocks of ice packed about it--a monotone of misery1 that1 had it been unrelieved by agreeable associations of the good to which it was 8leading up10 would not have been tolerated out of ,bedlam4 ,for one1 two1 three1 sometimes four hours1 it went on without other variety than the harsher sounds of the fresh ice and the rattling 8swash0 as the freezer plunged amid the icy brine when these were nearly melted2 without cessation save when the unhappy operator nodded over his work1 or was relieved by another predestined victim of luxury and ennui--a battalion of the laziest juveniles upon the place being detailed for this purpose4 ,i verily believed in those days that the freezing could not be facilitated by energetic action1 and used to think how fortunate it was that small darkies had a predilection for this drowsy employment4 ,i shall never forget my amazement at seeing a brisk ,yankee housewife lay hold of the handle of the ponderous tin cylinder1 and whirl it with such will and celerity1 back and forth1 back and forth1 that the desired end came to pass in three-quarters of an hour4 ,that day has gone by4 ,time has grown too precious now even to juvenile contrabands for them to sit half the day shaking a freezer under the locust-tree on the old plantation lawn4 ,machines that will do the work in one-tenth of the time1 with one-fiftieth of the labor1 are sold at every corner4 ,but1 so far as ,i know1 it was reserved for a nice old lady up in the 8,jersey0 mountains--the tidiest1 thriftiest1 most cheerful bee ,i ever knew--to show her neighbors and acquaintances that ice-cream could be made to freeze itself4 ,for twelve years ,i have practised her method1 with such thankfulness to her1 and such satisfaction to my guests and family1 that ,i eagerly embrace the opportunity of circulating the good news4 ,,self-,,freezing ,,ice-,,cream4 #a quart rich milk4 #h eggs--whites and yolks beaten separately and very light4 #d cups sugar4 #c pints rich sweet cream4 #e teaspoonfuls vanilla or other seasoning1 or #a vanilla bean1 broken in two1 boiled in the custard1 and left in until it is cold4 ,heat the milk almost to boiling1 beat the eggs light1 add the sugar1 and stir up well4 ,pour the hot milk to this1 little by little1 beating all the while1 and return to the fire--boiling in a pail or saucepan set within one of hot water4 ,stir the mixture steadily about fifteen minutes1 or until it is thick as boiled custard4 ,pour into a bowl and set aside to cool4 ,when quite cold1 beat in the cream1 and the flavoring1 unless you have used the bean4 ,have ready a quantity of ice1 cracked in pieces not larger than a pigeon egg--the smaller the better4 ,you can manage this easily by laying a great lump of ice between two folds of coarse sacking or an old carpet1 tucking it in snugly1 and battering it1 through the cloth1 with a sledge-hammer or mallet until fine enough4 ,there is no waste of ice1 nor need you take it in your hands at all--only gather up the corners of the carpet or cloth1 and slide as much as you want into the outer vessel4 ,use an ordinary old-fashioned upright freezer1 set in a deep pail2 pack around it closely1 first1 a layer of pounded ice1 then one of rock salt--common salt will not do so well4 ,in this order fill the pail2 but before covering the freezer-lid1 remove it carefully that none of the salt may get in1 and1 with a long wooden ladle or flat stick 7,i had one made on purpose71 beat the custard as you would batter1 for five minutes1 without stay or stint4 ,replace the lid1 pack the ice and salt upon it1 patting it down hard on top2 cover all with several folds of blanket or carpet1 and leave it for one hour4 ,then remove the cover of the freezer when you have wiped it carefully outside4 ,you will find within a thick coating of frozen custard upon the bottom and sides4 ,dislodge this with your ladle1 which should be thin at the lower end1 or with a long carving-knife1 working every particle of it clear4 ,beat again hard and long until the custard is a smooth1 half-congealed paste4 ,the smoothness of the ice-cream depends upon your action at this juncture4 ,put on the cover1 pack in more ice and salt1 and turn off the brine4 ,spread the double carpet over all once more1 having buried the freezer out of sight in ice1 and leave it for three or four hours4 ,then1 if the water has accumulated in such quantity as to buoy up the freezer1 pour it off1 fill up with ice and salt1 but do not open the freezer4 ,in two hours more you may take it from the ice1 open it1 wrap a towel1 wrung out in boiling water1 about the lower part1 and turn out a solid column of cream1 firm1 close-grained1 and smooth as velvet to the tongue4 ,should the ice melt very fast1 you may have to turn off the water more than twice2 but this will seldom happen except in very hot weather4 ,you need not devote fifteen minutes in all to the business after the custard is made4 ,you may go into the cellar before breakfast1 having made the custard overnight1 stir in the cold cream and flavoring1 get it into the freezer and comfortably packed down before ,john has finished shaving1 and by choosing the times for your stolen visits to the lower regions1 surprise him and the children at a one-o'clock dinner by the most delicious dessert in the world4 ,i have often laughed in my sleeve at seeing my ,john walk through the cellar in search of some mislaid basket or box1 whistling carelessly1 without a suspicion that his favorite delicacy was coolly working out its own solidification under the inverted barrel on which ,i chanced to be leaning at his entrance4 ,any of the following receipts for custard ice-cream may be frozen in like manner4 ,do not spare salt1 and be sure your ice is finely cracked1 and after the second beating do not let the air again into the freezer4 ,if you cannot get dry rock salt1 that which settles at the bottom of fish-barrels will do just as well4 ,keep the freezer hidden1 from first to last1 by the ice heaped over it1 except when you have to lift the lid on the occasions ,i have specified4 ,,chocolate ,,ice-,,cream4 #a quart of cream4 #a pint new milk4 #b cups sugar4 #b eggs beaten very light4 #e tablespoonfuls chocolate rubbed smooth in a little milk4 ,heat the milk almost to boiling1 and pour1 by degrees1 in with the beaten egg and sugar4 ,stir in the chocolate1 beat well three minutes1 and return to the inner kettle4 ,heat until it thickens well1 stirring constantly2 take from the fire and set aside to cool4 ,many think a little vanilla an improvement4 ,when the custard is cold1 beat in the cream4 ,freeze4 ,,almond ,,ice-,,cream4 #c oz4 sweet almonds and #a oz4 of bitter1 blanched1 and1 when cold1 pounded to a paste1 a few at a time1 in a ,wedgewood mortar1 adding #b tablespoonfuls of rose-water to prevent oiling4 #c pints cream--fresh and sweet4 ,nearly #b cups of sugar4 #a tablespoonful of arrowroot1 wet up with cold water4 ,heat one pint cream almost to boiling1 add the sugar1 and when this is melted1 the almonds4 ,simmer ten minutes1 stirring often1 remove from the fire1 and let it stand together ten minutes longer in a covered vessel4 ,strain the cream1 pressing the bag hard to get the full flavor of the almonds1 return to the inner saucepan and stir in the arrowroot until the cream thickens--say five minutes4 ,when cold1 beat very light with an egg-whip1 adding gradually the rest of the cream4 ,it should be light in half an hour4 ,then freeze4 ,if you wish to mould your cream in fancy shapes1 open your freezer two hours after the second stirring and transfer the cream to a tight mould1 having given it a third vigorous beating4 ,pack this down in ice and salt1 and let it stand two hours longer than you would have done had it remained in the freezer4 ,,coffee ,,ice-,,cream4 #c pints of cream4 #a cup of black coffee--very strong and clear4 #b cups sugar4 #b tablespoonfuls arrowroot1 wet up with cold water4 ,heat half the cream nearly to boiling1 stir in the sugar1 and1 when this is melted1 the coffee2 then the arrowroot4 ,boil all together five minutes1 stirring constantly4 ,when cold1 beat up very light1 whipping in the rest of the cream by degrees4 ,then freeze4 ,i cannot say certainly that this can be frozen without turning1 although ,i see no reason why it should not1 since the arrowroot gives it the consistency of custard4 ,,italian ,,cream4 #b pints of cream4 #b cups of sugar4 #b lemons--juice and grated peel4 #b tablespoonfuls of brandy4 ,sweeten the cream and beat in the lemons gradually1 not to curdle it2 add the brandy and freeze in a patent freezer1 or by turning quickly4 ,in turning the freezer1 open twice during the operation1 to stir and beat the contents smooth4 ,,lemon ,,ice-,,cream4 #a quart cream4 #b lemons--the juice of one and the grated peel of one and a half4 #b cups of sugar4 ,sweeten the cream1 beat the lemon gradually into it1 and put at once into the freezer4 ,freeze rapidly in a patent freezer1 or the acid is apt to turn the milk4 ,you may make orange ice-cream in the same way4 ,,pine-,,apple ,,ice-,,cream4 #a quart of cream4 #a large ripe pine-apple4 #a lb4 powdered sugar4 ,slice the pine-apple thin1 and scatter the sugar between the slices4 ,cover it1 and let the fruit steep three hours4 ,then cut1 or chop it up in the syrup1 and strain it through a hair sieve or bag of double coarse lace4 ,beat gradually into the cream1 and freeze as rapidly as possible4 ,you may1 if you like1 reserve a few pieces of pine-apple1 unsugared1 cut into square bits1 and stir them through the cream when half frozen4 ,,peach ,,ice-,,cream ,is very nice made after the preceding receipt1 with two or three handfuls of freshly cut bits of the fruit stirred in when the cream is half frozen4 ,,raspberry ,,or ,,strawberry ,,ice-,,cream4 #a quart ripe sweet berries4 #a lb4 sugar4 #a quart fresh cream4 ,scatter half the sugar over the berries and let them stand three hours4 ,press and mash them1 and strain them through a thin muslin bag4 ,add the rest of the sugar1 and when dissolved beat in the cream little by little4 ,freeze rapidly1 opening the freezer 7if it is not a patent one7 several times to beat and stir4 ,or1 ,you may have a pint of whole berries1 unsugared1 ready to stir in when the cream is frozen to the consistency of stiff mush4 ,in this case add a cup more sugar to the quart of crushed berries4 ,,frozen ,,custard ,,with ,,the ,,fruit ,,frozen ,,in4 #a quart milk4 #a quart cream4 #f eggs1 and three cups of sugar beaten up with the yolks4 #a pint fresh peaches1 cut up small1 or fresh ripe berries4 ,heat the quart of milk almost to boiling1 and add gradually to the beaten yolks and sugar4 ,whip in the frothed whites1 return to the custard-kettle1 and stir until it is a thick1 soft custard4 ,let it get perfectly cold1 beat in the cream and freeze4 ,if you let it freeze itself1 stir in the fruit after the second beating2 if you turn the freezer1 when the custard is like congealed mush4 ,,tutti ,,frutti ,,ice-,,cream4 #a pint of milk4 #a quart of cream4 ,yolks of #e eggs--beaten light with the sugar4 #c cups of sugar4 #a lemon--juice and grated peel4 #a glass of pale ,sherry1 and lb4 crystallized fruits1 chopped4 ,heat the milk almost to boiling2 pour by degrees over the eggs and sugar1 beating all together well4 ,return to the fire1 and boil ten minutes1 or until set into a good custard4 ,when cold1 beat in the cream1 and half freeze before you stir in half a pound of crystallized fruit--peaches1 apricots1 cherries1 limes1 etc41 chopped very fine4 ,beat in with these the lemon and wine2 cover again1 and freeze hard4 ,in all fruit ice-creams the beating of the custard should be very hard and thorough1 if you would have them smooth4 ,,lemon ,,ice4 #f lemons--juice of all1 and grated peel of three4 #a large sweet orange--juice and rind4 #a pint of water4 #a pint of sugar4 ,squeeze out every drop of juice1 and steep in it the rind of orange and lemons one hour4 ,strain1 squeezing the bag dry2 mix in the sugar1 and then the water4 ,stir until dissolved1 and freeze by turning in a freezer--opening three times to beat all up together4 ,,orange ,,ice4 #f oranges--juice of all1 and grated peel of three4 #b lemons--the juice only4 #a pint of sugar dissolved in #a pint of water4 ,prepare and freeze as you would lemon ice4 ,,pineapple ,,ice4 #a juicy ripe pineapple--peeled and cut small4 ,juice and grated peel of #a lemon4 #a pint of sugar4 #a pint water1 or a little less4 ,strew the sugar over the pineapple and let it stand an hour4 ,mash all up together1 and strain out the syrup through a hair-sieve4 ,add the water and freeze4 ,,cherry ,,ice4 #a quart cherries1 with half the stones pounded in a ,wedgewood mortar4 #b lemons--the juice only4 #a pint of water1 in which dissolve #a pint of sugar4 #a glass of fine brandy4 ,squeeze out the bruised cherries and stones1 in a bag over the sugar2 add the water1 then the brandy1 and freeze4 ,it will require a longer time to freeze than other ices1 on account of the brandy4 ,,currant ,,and ,,raspberry ,,ice 7,fine47 #a quart red currants4 #a pint raspberries--red or white4 #a pint of water4 #a pint of sugar4 ,squeeze out the juice2 mix in the sugar and water1 and freeze4 ,,strawberry ,,or ,,raspberry ,,ice4 #a quart berries4 ,extract the juice and strain4 #a pint sugar--dissolved in the juice4 #a lemon--juice only4 pint of water4 ,,ripe ,,fruit ,,for ,,dessert4 ,,oranges ,may be put on whole in fruit-baskets1 or the skin be cut in eighths half way down1 separated from the fruit and curled inward1 showing half the orange white1 the other yellow4 ,or1 pass a sharp knife lightly around the fruit1 midway between the stem and blossom end1 cutting through the rind only4 ,slip the smooth curved handle of a teaspoon carefully between the peel and body of the orange1 and gently work it all around until both upper and lower halves are free1 except at stem and blossom4 ,turn the rind1 without tearing it1 inside out1 making a white cup at each end--the round white fruit between them4 ,,salade ,d',,orange4 ,pare and slice large sweet oranges2 sprinkle powdered sugar thickly over each slice1 and pour a couple of glasses of wine on the top4 ,sprinkle powdered sugar over all1 and serve at once1 or the fruit will lose its freshness4 ,you may omit the wine if you like4 ,do not let any fruit intended to be eaten fresh for dessert lie in the sugar longer than is absolutely necessary4 ,it extracts the flavor and withers the pulp4 ,,ambrosia4 #h fine sweet oranges1 peeled and sliced4 grated cocoanut4 cup powdered sugar4 ,arrange the orange in a glass dish1 scatter the grated cocoanut thickly over it1 sprinkle this lightly with sugar1 and cover with another layer of orange4 ,fill up the dish in this order1 having cocoanut and sugar for the top layer4 ,serve at once4 ,,apples4 ,wash and polish with a clean towel1 and pile in a china fruit-basket1 with an eye to agreeable variety of color4 ,,peaches ,,and ,,pears4 ,pick out the finest1 handling as little as may be1 and pile upon a salver or flat dish1 with bits of ice between them1 and ornament with peach leaves or fennel sprigs4 ,one of the prettiest dishes of fruit ,i ever saw upon a dessert-table was an open silver basket1 wide at the top1 heaped with rich red peaches and yellow ,bartlett pears1 interspersed with feathery bunches of green1 which few of those who admired it knew for carrot-tops4 ,wild white clematis wreathed the handle and showed here and there among the fruit1 while scarlet and white verbenas nestled amid the green4 ,send around powdered sugar with the fruit1 as many like to dip peaches and pears in it after paring and quartering them4 ,,strawberries1 ,,raspberries1 ,,and ,,blackberries4 ,never wash strawberries or raspberries that are intended to be eaten as fresh fruit4 ,if they are so gritty as to require this process1 keep them off the table4 ,you will certainly ruin the flavor beyond repair if you wash them1 and as certainly induce instant fermentation and endanger the coats of the eaters' stomachs1 if1 after profaning the exquisite delicacy of the fruit to this extent1 you complete the evil work by covering them with sugar1 and leaving them to leak their lives sourly away for one or two hours4 ,put them on the table in glass dishes1 piling them high and lightly1 send around powdered sugar with them and cream1 that the guests may help themselves4 ,it is not economical perhaps1 but it is a healthful and pleasant style of serving them--,i had almost said the only decent one4 8,but ,i don't know who picked them60 cries ,mrs4 ,fussy4 ,no1 my dear madam6 nor do you know who makes the baker's bread1 or confectioner's cakes1 creams1 jellies1 salads1 etc4 ,nor1 for that matter1 how the flour is manufactured out of which you conjure your dainty biscuit and pies4 ,i was so foolish as to go into a flour-mill once1 and having seen a burly negro1 naked to the waist1 with his trousers rolled up to his knees1 stand in a bank of 8fine family flour10 a foot deep in the lowest part1 on a ,july day1 shovelling it into barrels for the market1 ,i rushed into the outer air a sicker and a wiser woman4 ,i know ,,god made strawberries4 8,doubtless10 says ,bishop ,butler1 8,,he could have made a better berry1 but ,,he never did60 ,the picker's light touch cannot mar flavor or beauty1 nor1 were her fingers filthy as a chimney-sweep's1 could the delicate fruit suffer from them as from your barbarous baptism4 ,you would like to know who picked them4 ,i should inquire instead1 8,who washed them1 and in what80 ,i recollect seeing a housekeeper1 who was afflicted with your inquiring turn of mind1 wash strawberries in a wash-hand basin6 ,,currants ,,and ,,raspberries4 ,pick the currants from the stems1 and mix with an equal quantity of raspberries4 ,put into a glass bowl1 and eat with powdered sugar4 ,,frosted ,,currants4 ,pick fine even bunches1 and dip them1 one at a time1 into a mixture of frothed white of egg1 and a very little cold water4 ,drain them until nearly dry1 and roll in pulverized sugar4 ,repeat the dip in the sugar once or twice1 and lay them upon white paper to dry4 ,they make a beautiful garnish for jellies or charlottes1 and look well heaped in a dish by themselves or with other fruit4 ,plums and grapes are very nice frosted in the same way4 ,,preserves ,,and ,,fruit ,,jellies4 ,use none but porcelain1 or good bell-metal kettles for preserves and jellies4 ,if the latter1 clean thoroughly just before you put in the syrup or fruit4 ,scour with sand1 then set it over the fire1 with a cupful of vinegar and a large handful of salt in it4 ,let this come to a boil1 and scour the whole of the inside of the kettle with it4 ,do not let your preserves or anything else stand one moment in it after it is withdrawn from the fire2 fill the emptied kettle instantly with water and wash it perfectly clean1 although you may mean to return the syrup to it again in five minutes4 ,by observing these precautions1 preserves and pickles made in bell-metal may be rendered as good and wholesome as if the frailer porcelain be used4 ,use only fine sugar for nice preserves4 ,moist or dark sugar cannot be made to produce the same effect as dry white4 ,do not hurry any needful step in the process of preserving4 ,prepare your fruit with care1 weigh accurately1 and allow time enough to do your work well4 ,put up the preserves in small jars in preference to large1 and1 when once made1 keep them in a cool1 dark closet that is perfectly dry4 ,keep jellies in small stone china jars1 or glass tumblers closely covered4 ,you can procure at most china and glass stores1 or house-furnishing establishments1 metal covers with elastic rims for these1 which can be used from year to year4 ,cover jellies and jams with tissue paper1 double and wet with brandy1 pressed closely to the conserve before you put on the lid1 or paste on the thick paper4 ,examine your shelves frequently and narrowly for a few weeks to see if your preserves are keeping well4 ,if there is the least sign of fermentation1 boil them over1 adding more sugar4 ,if jellies are not so firm after six or eight hours as you would have them1 set them in the sun1 with bits of window glass over them to keep out the dust and insects4 ,remove these at night and wipe off the moisture collected on the under sides4 ,repeat this every day until the jelly shrinks into firmness1 filling up one cup from another as need requires4 ,this method is far preferable to boiling down1 which both injures the flavor and darkens the jelly4 ,,preserved ,,peaches4 ,weigh the fruit after it is pared and the stones extracted1 and allow a pound of sugar to every one of peaches4 ,crack one-quarter of the stones1 extract the kernels1 break them to pieces and boil in just enough water to cover them1 until soft1 when set aside to steep in a covered vessel4 ,put a layer of sugar at the bottom of the kettle1 then one of fruit1 and so on until you have used up all of both2 set it where it will warm slowly until the sugar is melted and the fruit hot through4 ,then strain the kernel-water and add it4 ,boil steadily until the peaches are tender and clear4 ,take them out with a perforated skimmer and lay upon large flat dishes1 crowding as little as possible4 ,boil the syrup almost to a jelly--that is1 until clear and thick1 skimming off all the scum4 ,fill your jars two-thirds full of the peaches1 pour on the boiling syrup1 and1 when cold1 cover with brandy tissue-paper1 then with cloth1 lastly with thick paper tied tightly over them4 ,the peaches should be ready to take off after half an hour's boiling2 the syrup be boiled fifteen minutes longer1 fast1 and often stirred1 to throw up the scum4 ,a few slices of pineapple cut up with the peaches flavor them finely4 ,,preserved ,,pears ,are put up precisely as are peaches1 but are only pared1 not divided4 ,leave the stems on4 ,,peach ,,marmalade4 ,pare1 stone1 and weigh the fruit2 heat slowly to draw out the juice1 stirring up often from the bottom with a wooden spoon4 ,after it is hot1 boil quickly1 still stirring1 three-quarters of an hour4 ,add1 then1 the sugar1 allowing three-quarters of a pound to each pound of the fruit4 ,boil up well for five minutes1 taking off every particle of scum4 ,add the juice of a lemon for every three pounds of fruit1 and a very little water in which one-fourth of the kernels have been boiled and steeped4 ,stew all together ten minutes1 stirring to a smooth paste1 and take from the fire4 ,put up hot in air-tight cans1 or1 when cold1 in small stone or glass jars1 with brandied tissue-paper fitted neatly to the surface of the marmalade4 ,a large1 ripe pineapple1 pared and cut up fine1 and stirred with the peaches1 is a fine addition to the flavor4 ,,preserved ,,quinces4 ,choose fine yellow quinces4 ,pare1 quarter1 and core them1 saving both skins and cores4 ,put the quinces over the fire with just enough water to cover them1 and simmer until they are soft1 but not until they begin to break4 ,take them out carefully1 and spread them upon broad dishes to cool4 ,add the parings1 seeds1 and cores1 to the water in which the quinces were boiled1 and stew1 closely covered1 for an hour4 ,strain through a jelly-bag1 and to every pint of this liquor allow a pound of sugar4 ,boil up and skim it1 put in the fruit and boil fifteen minutes4 ,take all from the fire and pour into a large deep pan4 ,cover closely and let it stand twenty-four hours4 ,drain off the syrup and let it come to a boil2 put in the quinces carefully and boil another quarter of an hour4 ,take them up as dry as possible1 and again spread out upon dishes1 setting these in the hottest sunshine you can find4 ,boil the syrup until it begins to jelly2 fill the jars two-thirds full and cover with the syrup4 ,the preserves should be of a fine red4 ,cover with brandied tissue-paper4 ,,preserved ,,apples4 ,firm1 well-flavored pippins or bell-flower apples make an excellent preserve1 prepared in the same manner as quinces4 ,a few quinces cut up among them1 or the juice of two lemons to every three pounds of fruit improves them4 ,,quince ,,marmalade4 ,pare1 core1 and slice the quinces1 stewing the skins1 cores1 and seed in a vessel by themselves1 with just enough water to cover them4 ,when this has simmered long enough to extract all the flavor1 and the parings are broken to pieces1 strain off the water through a thick cloth4 ,put the quinces into the preserve-kettle when this water is almost cold1 pour it over them and boil1 stirring and mashing the fruit with a wooden spoon as it becomes soft4 ,the juice of two oranges to every three pounds of the fruit imparts an agreeable flavor4 ,when you have reduced all to a smooth paste1 stir in a scant three-quarters of a pound of sugar for every pound of fruit2 boil ten minutes more1 stirring constantly4 ,take off1 and when cool put into small jars1 with brandied papers over them4 ,,quince ,,cheese ,is marmalade boiled down very thick1 packed into small pots4 ,it will turn out as firm as cheese1 and can be cut in slices for luncheon or tea4 ,,apple ,,butter4 ,this is generally made by the large quantity4 ,boil down a kettleful of cider to two-thirds the original quantity4 ,pare1 core1 and slice juicy apples1 and put as many into the cider as it will cover4 ,boil slowly1 stirring often with a flat stick1 and when the apples are tender to breaking1 take them out with a perforated skimmer1 draining well against the sides of the kettle4 ,put in a second supply of apples and stew them soft1 as many as the cider will hold4 ,take from the fire1 pour all together into a tub or large crock2 cover and let it stand twelve hours4 ,then return to the kettle and boil down1 stirring all the while until it is the consistency of soft soap1 and brown in color4 ,you may spice to taste if you please4 ,keep in stone jars in a dry1 cool place4 ,it should keep all winter4 ,,preserved ,,crab-,,apples4 ,the red ,siberian crab is best for this purpose4 ,pick out those that are nearly perfect1 leaving the stems on1 and put into a preserve-kettle1 with enough warm water to cover them4 ,heat this to boiling1 slowly1 and simmer until the skins break4 ,drain1 cool1 and skin them2 then1 with a penknife1 extract the cores through the blossom ends4 ,weigh them2 allow a pound and a quarter of sugar and a teacupful of water to every pound of fruit4 ,boil the water and sugar together until the scum ceases to rise2 put in the fruit1 cover the kettle1 and simmer until the apples are a clear red1 and tender4 ,take out with a skimmer2 spread upon dishes to cool and harden2 add to the syrup the juice of one lemon to three pounds of fruit1 and boil until clear and rich4 ,fill your jars three-quarters full of the apples1 pour the syrup in1 and1 when cool1 tie up4 ,,preserved ,,green-,,gages ,,and ,,large ,,purple ,,plums4 ,weigh the fruit and scald in boiling water to make the skins come off easily4 ,let them stand in a large bowl an hour after they are peeled1 that the juice may exude4 ,drain this off2 lay the plums in the kettle1 alternately with layers of sugar1 allowing pound for pound2 pour the juice over the top and heat slowly to a boil4 ,take out the plums at this point1 very carefully1 with a perforated skimmer1 draining them well through it1 and spread upon broad dishes in the sun4 ,boil the syrup until thick and clear1 skimming it faithfully4 ,return the plums to this1 and boil ten minutes4 ,spread out again until cool and firm2 keeping the syrup hot on the fire1 fill your jars three-quarters full of the fruit2 pour on the scalding syrup1 cover to keep in the heat1 and1 when cold1 tie up4 ,or1 ,if you do not care to take the trouble of peeling the fruit1 prick it in several places with a needle1 and proceed as directed4 ,,unique ,,preserves4 ,gather young cucumbers1 a little longer than your middle finger1 and lay in strong brine one week4 ,wash them and soak a day and a night in fair water1 changing this four times4 ,line a bell-metal kettle with vine-leaves1 lay in the cucumbers1 with a little alum scattered among them2 fill up with clear water2 cover with vine-leaves1 then with a close lid1 and green as for pickles4 ,do not let them boil4 ,when well greened1 drop in ice-water4 ,when perfectly cold1 wipe1 and with a small knife slit down one side2 dig out the seeds2 stuff with a mixture of chopped raisins and citron2 sew up the incision with fine thread4 ,weigh them1 and make a syrup1 allowing a pound of sugar for every one of cucumbers1 with a pint of water4 ,heat to a lively boil1 skim1 and drop in the fruit4 ,simmer half an hour1 take out and spread upon a dish in the sun while you boil down the syrup1 with a few slices of ginger-root added4 ,when thick1 put in the cucumbers again2 simmer five minutes and put up in glass jars2 tying them up when cold4 ,,damsons ,are put up in the same manner as plums1 but pricked instead of skinned4 ,,preserved ,,orange ,,peel4 7,very nice47 ,weigh the oranges whole1 and allow pound for pound4 ,peel the oranges neatly and cut the rind into narrow shreds4 ,boil until tender1 changing the water twice1 and replenishing with hot from the kettle4 ,squeeze the strained juice of the oranges over the sugar2 let this heat to a boil2 put in the shreds and boil twenty minutes4 ,lemon peel can be preserved in the same way1 allowing more sugar4 ,,orange ,,marmalade4 ,allow pound for pound4 ,pare half the oranges and cut the rind into shreds4 ,boil in three waters until tender1 and set aside4 ,grate the rind of the remaining oranges2 take off and throw away every bit of the thick white inner skin2 quarter all the oranges and take out the seeds4 ,chop1 or cut them into small pieces2 drain all the juice that will come away1 without pressing them1 over the sugar2 heat this1 stirring until the sugar is dissolved1 adding a very little water1 unless the oranges are very juicy4 ,boil and skim five or six minutes2 put in the boiled shreds1 and cook ten minutes2 then the chopped fruit and grated peel1 and boil twenty minutes longer4 ,when cold1 put into small jars1 tied up with bladder or with paper next the fruit1 cloths dipped in wax over all4 ,a nicer way still is to put away in tumblers with self-adjusting metal tops4 ,press brandied tissue-paper down closely to the fruit4 ,,lemon ,,marmalade ,is made as you would prepare orange--allowing a pound and a quarter of sugar to a pound of the fruit1 and using but half the grated peel4 ,,preserved ,,pineapple4 ,pare1 cut into slices1 take out the core of each one1 and weigh1 allowing pound for pound of sugar and fruit4 ,put in alternate layers in the kettle and pour in water1 allowing a teacupful to each pound of sugar4 ,heat to a boil2 take out the pineapple and spread upon dishes in the sun4 ,boil and skim the syrup half an hour4 ,return the pineapple to the kettle and boil fifteen minutes4 ,take it out1 pack in wide-mouthed jars1 pour on the scalding syrup2 cover to keep in the heat1 and1 when cold1 tie up1 first putting brandied tissue-paper upon the top4 ,,pineapple ,,marmalade4 ,pare1 slice1 core1 and weigh the pineapple2 then cut into small bits4 ,make a syrup of a teacup of water to two pounds of sugar2 melt1 and heat to a boil4 ,heat the chopped pineapple in a vessel set within one of boiling water1 covering it closely to keep in the flavor4 ,when it is smoking hot all through1 and begins to look clear1 add to the syrup4 ,boil together half an hour1 stirring all the while1 or until it is a clear1 bright paste4 ,,preserved ,,citron ,,or ,,water-,,melon ,,rind4 ,pare off the green skin1 and the soft1 white1 inner rind4 ,cut into strips or into fanciful shapes4 ,allow a pound and a quarter of sugar to each pound of rind4 ,line your kettle with vine leaves and fill with the rind1 scattering a little pulverized alum over each layer4 ,cover with vine-leaves1 three thick2 pour on water enough to reach and wet these1 and lay a close lid on the top of the kettle4 ,let all steam together for three hours2 but the water must not actually boil4 ,take out your rind1 which should be well greened by this process1 and throw at once into very cold water4 ,it should lie in soak1 changing the water every hour1 for four hours4 ,for the syrup1 allow two cups of water to a pound and a quarter of sugar4 ,boil1 and skim it until no more scum comes up2 put in the rind1 and simmer gently nearly an hour4 ,take it out1 and spread upon dishes in the sun until firm and almost cool4 ,simmer in the syrup for half an hour2 spread out again1 and1 when firm1 put into a large bowl1 and pour over it the scalding syrup4 ,twelve hours later put the syrup again over the fire1 adding the juice of a lemon and a tiny strip of ginger-root for every pound of rind4 ,boil down until thick2 pack the rind in jars and pour over it the syrup4 ,tie up when cool4 ,a very handsome sweetmeat1 although rather insipid in flavor4 ,the reader can judge whether1 as the charity boy said of the alphabet1 and the senior ,weller of matrimony1 it is worth while to go through so much and get so little4 ,,preserved ,,ginger4 ,pare the roots of fresh green ginger and lay in cold water fifteen minutes4 ,boil in three waters1 changing the hot for cold every time1 until very tender2 drain1 and lay in ice-water4 ,for the syrup1 allow a pound and a quarter of sugar for every pound of ginger1 and a cupful of water for each pound of sugar4 ,boil1 and skim until the scum ceases to rise4 ,when the syrup is cold1 wipe the ginger dry and drop it in4 ,let it stand twenty-four hours4 ,drain off and reheat the syrup4 ,this time put the ginger in when blood warm4 ,do not look at it again for two days4 ,then reboil the syrup1 and pour over the ginger scalding hot4 ,in a week drain off once more1 boil1 and add again while hot to the ginger2 cover closely4 ,it will be fit for use in a fortnight4 ,,preserved ,,cherries4 ,stone the cherries1 preserving every drop of juice4 ,weigh the fruit1 allowing pound for pound of sugar4 ,put a layer of fruit for one of sugar until all is used up2 pour over the juice and boil gently until the syrup begins to thicken4 ,the short-stem red cherries1 or the ,morellas are best for preserves4 ,sweet cherries will not do4 ,,preserved ,,strawberries4 ,pound for pound4 ,put them in a preserving kettle over a slow fire until the sugar melts4 ,boil twenty-five minutes1 fast4 ,take out the fruit in a perforated skimmer and fill a number of small cans three-quarters full4 ,boil and skim the syrup five minutes longer1 fill up the jars1 and seal while hot4 ,keep in a cool1 dry place4 ,,strawberry ,,jam4 ,for every pound of fruit three-quarters of a pound of sugar4 #a pint red currant juice to every #d pounds strawberries4 ,boil the juice of the currants with the strawberries half an hour1 stirring all the time4 ,add the sugar when you have dipped out nearly all the juice1 leaving the fruit quite dry1 and boil up rapidly for about twenty minutes1 skimming carefully4 ,put in small jars1 with brandied tissue-paper over the top4 ,you can omit the currant juice1 but the flavor will not be so fine4 ,,raspberry ,,jam4 lb4 of sugar to every lb4 fruit4 ,put the fruit on alone1 or with the addition of a pint of currant juice to every four pounds of fruit4 ,boil half an hour1 mashing and stirring well4 ,dip out most of the boiling juice before adding sugar1 and cook twenty minutes more4 ,blackberry jam is very nice made as above1 leaving out the currant juice4 ,,gooseberry ,,jam ,is made in the same manner as raspberry1 only the currant juice is omitted1 and the gooseberries boiled one hour without the fruit1 and another after it is put in4 ,the fruit must be ripe4 ,,ripe ,,tomato ,,preserves4 #g lbs4 round yellow1 or egg tomatoes--peeled4 #g lbs4 sugar1 and juice of three lemons4 ,let them stand together over night4 ,drain off the syrup and boil it1 skimming well4 ,put in the tomatoes and boil gently twenty minutes4 ,take out the fruit with a perforated skimmer1 and spread upon dishes4 ,boil the syrup down until it thickens1 adding1 just before you take it up1 the juice of three lemons4 ,put the fruit into the jars and fill up with hot syrup4 ,when cold1 seal or tie up4 ,,green ,,tomato ,,preserves4 7,good47 #h lbs4 small green tomatoes4 ,pierce each with a fork4 #g lbs4 sugar4 #d lemons--the juice only4 #a oz4 ginger and mace mixed4 ,heat all together slowly1 and boil until the fruit is clear4 ,take it from the kettle in a perforated skimmer1 and spread upon dishes to cool4 ,boil the syrup thick4 ,put the fruit into jars and cover with hot syrup4 ,,preserved ,,figs4 ,the weight of ripe figs in sugar4 ,peel of one lemon and juice of two4 ,a little ginger4 ,cover the figs with cold water for twelve hours4 ,then simmer in water enough to cover them until tender1 and spread out upon a sieve to cool and harden4 ,make a syrup of the sugar1 and a cup of cold water for every pound4 ,boil until clear of scum2 put in the figs and simmer ten minutes4 ,take them out and spread upon dishes in the sun4 ,add the lemons and ginger2 boil the syrup thick2 give the figs another boil of fifteen minutes1 and fill the jars three-quarters of the way to the top4 ,fill up with boiling syrup1 cover1 and1 when cold1 seal up4 ,,baked ,,apples4 ,cut out the blossom end of sweet apples--,campfields or ,pound ,sweets--with a sharp penknife2 wash1 but do not pare them2 pack them in a large pudding-dish2 pour a cupful of water in the bottom1 cover closely with another dish or pan2 set in a moderate oven1 and steam until tender all through4 ,pour the liquor over them while hot1 and repeat this as they cool4 ,set on the ice several hours before tea1 and1 when you are ready1 transfer them to a glass dish1 pouring the juice over them again4 ,eat with powdered sugar and cream4 ,apples baked in this way are more tender and digestible1 and better flavored1 than those baked in an open vessel4 ,campfields are particularly good4 ,,apples ,,stewed ,,whole4 ,pare1 and with a small knife extract the cores of fine juicy apples that are not too tart2 put into a deep dish with just enough water to cover them2 cover and bake1 or stew1 in a moderate oven1 until they are tender and clear2 take out the apples1 put in a bowl1 and cover to keep hot2 put the juice into a saucepan1 with a cupful of sugar for twelve apples1 and boil half an hour4 ,season with mace1 ginger1 or whole cloves1 adding the spice ten minutes before you remove the syrup from the fire4 ,pour scalding over the apples1 and cover until cold4 ,eat with cream4 ,,baked ,,pears4 ,sweet pears may be baked just as sweet apples are--i4 e41 steamed without being pared or cored4 ,or1 ,if large1 cut in half1 put into a deep dish1 with a very little water2 sprinkle them with sugar1 and put a few cloves1 or bits of cinnamon1 or a pinch of ginger among them4 ,cover closely1 and bake until tender4 ,,stewed ,,pears4 ,if small and ripe1 cut out the blossom-end1 without paring or coring2 put into a saucepan1 with enough water to cover them1 and stew until tender2 add a half cupful of sugar for every quart of pears1 and stew all together ten minutes2 take out the pears1 lay in a covered bowl to keep warm2 add to the syrup a little ginger or a few cloves1 boil fifteen minutes longer1 and pour over the fruit hot4 ,or1 ,if the pears are not quite ripe1 but hard and disposed to be tough1 peel them1 cut out the blossom-end1 leaving on the stems1 and stew until tender in enough water to cover them4 ,take them out1 set by in a covered dish to keep warm2 add to the liquor in the saucepan an equal quantity of the best molasses and a little ginger2 boil half an hour1 skim1 and return the pears to the saucepan4 ,stew all together twenty minutes1 and pour out4 ,these are very good1 and will keep a week or more1 even in warm weather4 ,i have canned them while boiling hot1 and kept them sweet a whole year4 ,,baked ,,quinces4 ,pare and quarter2 extract the seeds and stew the fruit in clear water until a straw will pierce them2 put into a baking-dish with a half cupful of sugar to every eight quinces2 pour over them the liquor in which they were boiled2 cover closely1 and steam in the oven one hour2 take out the quinces1 lay them in a covered bowl to keep warm2 return the syrup to the saucepan1 and boil twenty minutes2 pour over the quinces1 and set away covered1 to cool4 ,eat cold4 ,,fruit ,,jellies4 ,,currant1 ,,blackberry1 ,,strawberry1 ,,etc4 ,put the fruit into a stone jar2 set this in a kettle of tepid water1 and put it upon the fire4 ,let it boil1 closely covered1 until the fruit is broken to pieces2 strain1 pressing the bag 7a stout coarse one7 hard1 putting in but a few handfuls at a time1 and between each squeezing turning it inside out to scald off the pulp and skins4 ,to each pint of juice allow a pound of sugar4 ,set the juice on alone to boil1 and while it is warming divide the sugar into several different portions1 and put into shallow pie-dishes or pans that will fit in your ovens2 heat in these1 opening the ovens now and then to stir it and prevent burning4 ,boil the juice just twenty minutes from the moment it begins fairly to boil4 ,by this time the sugar should be so hot you cannot bear your hand in it4 ,should it melt around the edges1 do not be alarmed4 ,the burned parts will only form into lumps in the syrup1 and can easily be taken out4 ,throw the sugar into the boiling juice1 stirring rapidly all the while4 ,it will 8hiss0 as it falls in1 and melt very quickly4 ,withdraw your spoon when you are sure it is dissolved4 ,let the jelly just come to a boil1 to make all certain1 and take the kettle instantly from the fire4 ,roll your glasses or cups in hot water1 and fill with the scalding liquid4 ,if these directions be strictly followed1 and the fruit is at the proper state of ripeness1 there need be no dread of failure4 ,i have often had the jelly 8form0 before ,i filled the last glass4 ,i wish it were in my power1 by making known the advantages of the process ,i have described1 to put an end to the doubts and anxieties attendant upon the old-fashioned method of boiling jelly into a preserve4 ,this plan is so simple and safe1 the jelly made so superior in flavor and color to that produced by boiling down juice and fruit1 that no one who has ever tried both ways can hesitate to give it the preference4 ,i have put up jelly in no other way for eighteen years1 and have never failed once4 ,strawberry jelly should have a little lemon-juice added to that of the fruit4 ,both it and blackberry1 and very ripe raspberry jelly1 are apt to be less firm than that made from more tart fruits2 still1 do not boil it4 ,set it in the sun1 as ,i have directed at the beginning of the section upon preserves and fruit jellies1 filling one cup from another as the contents shrink4 ,the sun will boil it down with less waste1 and less injury to color and taste1 than the fire will4 ,cooking jelly always darkens it4 ,put brandied tissue-paper over the top of each glass when cold and firm1 paste a thick paper over it1 and keep in a dry place4 ,,raspberry ,,and ,,currant ,,jelly4 ,to two parts red raspberries or 8,blackcaps10 put one of red currants1 and proceed as with other berry jelly4 ,the flavor is exquisite4 ,this jelly is especially nice for cake4 ,,wild ,,cherry ,,and ,,currant ,,jelly4 ,two-thirds wild cherries 7stones and all7 and one of red currants4 ,a pound of sugar to a pint of juice1 and make as you do plain currant jelly4 ,this1 besides being very palatable and an excellent table jelly1 is highly medicinal1 good for coughs and any weakness of the digestive organs4 ,i put it up first as an experiment1 and because ,i chanced to have the cherries4 ,now ,i would not pass the winter without it1 unless obliged to do so by a failure of the fruit crop4 ,,peach ,,jelly4 ,crack one-third of the kernels and put them in the jar with the peaches1 which should be pared1 stoned1 and sliced4 ,heat in a pot of boiling water1 stirring from time to time until the fruit is well broken4 ,strain1 and to every pint of peach juice add the juice of a lemon4 ,measure again1 allowing a pound of sugar to a pint of liquid4 ,heat the sugar very hot1 and add when the juice has boiled twenty minutes4 ,let it come to a boil1 and take instantly from the fire4 ,this is very fine for jelly-cake4 ,,green ,,fox ,,grape ,,jelly ,is made after the receipt for currant jelly1 only allowing a pound and a half of sugar to a pint of juice4 ,ripe grapes require but pound for pint4 ,,quince ,,jelly4 ,pare and slice the quinces1 and add for every five pounds of fruit a cup of water4 ,put peelings1 cores1 and all into a stone jar2 set this in a pot of boiling water1 and1 when the fruit is soft and broken1 proceed as with other jellies4 ,,crab-,,apple ,,jelly4 ,cut ,siberian crab-apples to pieces1 but do not pare or remove the seeds4 ,the latter impart a peculiarly pleasant flavor to the fruit4 ,put into a stone jar1 set in a pot of hot water1 and let it boil eight or nine hours4 ,leave in the jar all night1 covered closely4 ,next morning1 squeeze out the juice1 allow pound for pint1 and manage as you do currant jelly4 ,should the apples be very dry1 add a cup of water for every six pounds of fruit4 ,there is no finer jelly than this in appearance and in taste4 ,,canned ,,fruits ,,and ,,vegetables4 ,within a few years canned fruits have1 in a great measure1 superseded preserves4 ,they are cheaper1 more wholesome1 and far less difficult to prepare4 ,attention to a few general rules will insure success to every housekeeper who sensibly prefers to put up her own season's supply of these to purchasing those for double the cost1 which are not nearly so good4 ,first1 examine cans and elastics narrowly before you begin operations4 ,see that the screw is in order1 the can without crack or nick1 the elastic firm and closely fitting4 ,secondly1 have the fruit boiling hot when sealed4 ,have upon the range or stove a pan in which each empty can is set to be filled after it is rolled in hot water4 ,lay elastic and top close to your hand1 fill the can to overflowing1 remembering that the fruit will shrink as it cools1 and that a vacuum invites the air to enter2 clap on the top without the loss of a second1 screw as tightly as you can1 and as the contents and the can cool1 screw again and again to fit the contraction of metal and glass4 ,thirdly1 if you use glass cans 7and they are cheapest in the end1 for you can use them year after year1 getting new elastics when you need them7 keep them in a cool1 dark place1 and dry as well as cool4 ,the light will cause them to ferment1 and also change the color4 ,,canned ,,berries4 ,heat slowly to boiling1 in a large kettle4 ,when they begin to boil1 add sugar in the proportion of one tablespoonful to each quart of fruit4 ,before doing this1 however1 if there is much juice in the kettle1 dip out the surplus with a dipper or cup4 ,it will only increase the number of cans to be filled1 without real advantage to you4 ,leave the berries almost dry before putting in the sugar4 ,this will make syrup enough4 ,boil all together fifteen minutes1 and can4 ,huckleberries1 grapes1 blackberries1 currants1 raspberries1 cherries1 and strawberries put up in this way are very good1 eaten as you would preserves1 and make pies which are scarcely inferior to those filled with fresh fruit4 ,,canned ,,peaches4 ,pare1 cut in half and stone1 taking care not to break the fruit2 drop each piece in cold water so soon as it is pared4 ,the large1 white freestone peaches are nicest for this purpose4 ,firmness of texture is a desideratum4 ,the fruit should be ripe1 but not soft4 ,allow a heaping tablespoonful of sugar to each quart of fruit1 scattering it between the layers4 ,fill your kettle and heat slowly to a boil4 ,boil three minutes1 just to assure yourself that every piece of fruit is heated through4 ,can and seal4 ,it is safe to put a cupful of water in the bottom of the kettle before packing it with fruit1 lest the lower layer should burn4 ,,canned ,,pears4 ,for the finer varieties1 such as the ,bartlett and ,seckel1 prepare a syrup1 allowing a pint of pure water and a quarter of a pound of sugar to a quart of fruit4 ,while this is heating1 peel the pears1 dropping each1 as it is pared1 into a pan of clear water1 lest the color should change by exposure to the air4 ,when the syrup has come to a fast boil1 put in the pears carefully1 not to bruise them1 and boil until they look clear and can be easily pierced by a fork4 ,have the cans ready1 rolled in hot water1 pack with the pears and fill to overflowing with the scalding syrup1 which must be kept on the fire all the while1 and seal4 ,the tougher and more common pears must be boiled in water until tender2 thrown while warm into the hot syrup1 then allowed to boil ten minutes before they are canned4 ,apples may be treated in either of the above ways as their texture may seem to demand4 ,,canned ,,plums4 ,prick with a needle to prevent bursting2 prepare a syrup allowing a gill of pure water and a quarter of a pound of sugar to every three quarts of fruit4 ,when the sugar is dissolved and the water blood-warm1 put in the plums4 ,heat slowly to a boil4 ,let them boil five minutes--not fast or they will break badly1 fill up the jars with plums1 pour in the scalding syrup until it runs down the sides1 and seal4 ,greengages are very fine put up in this way2 also damsons for pies4 ,,canned ,,tomatoes4 8,i don't hold with any of these new-fangled notions10 said an old lady to me1 when ,i mentioned that my canning was over for the summer4 8,i was beguiled1 two years ago1 into putting up some tomaytesses in cans1 and if ,i'm forgiven for that folly ,i'll never tempt ,providence in the same manner again40 8,they didn't keep1 then80 8,keep6 they sp'iled in a week6 ',twas no more'n ,i expected and deserved for meddling with such a humbug40 8,perhaps you did not follow the directions closely80 8,indeed ,i did6 ,i cooked the tormented things1 and seasoned 'em with butter and salt1 all ready for the table1 and screwed the tops down tight4 ,but1 in course1 they sp'iled60 8,were you careful to put them into the cans boiling hot80 8',twould have cracked the glass6 ,i let 'em get nice and cold first4 ,i didn't suppose it made any difference about such a trifle as that60 ,poor old lady6 ,i think of her and her mighty temptation of ,providence whenever ,i can tomatoes1 for heat does make a difference--all the difference in the world in this sort of work4 ,pour boiling water over the tomatoes to loosen the skins4 ,remove these2 drain off all the juice that will come away without pressing hard2 put them into a kettle and heat slowly to a boil4 ,your tomatoes will look much nicer if you remove all the hard parts before putting them on the fire1 and rub the pulp soft with your hands4 ,boil ten minutes1 dip out the surplus liquid1 pour the tomatoes1 boiling hot1 into the cans1 and seal4 ,keep in a cool1 dark place4 ,,canned ,,tomatoes ,,and ,,corn4 ,boil the corn on the cob1 when it is in nice order for roasting1 twenty minutes over a good fire1 and cut off while hot4 ,have your tomatoes skinned and rubbed to a smooth pulp4 ,put in two measures of them for every one of the cut corn2 salt as for the table1 stirring it well in1 and bring to a hard boil4 ,then1 can quickly1 and as soon as they are cold set away in a cool1 dark place4 ,,preserved ,,green ,,corn4 ,boil on the cob until the milk ceases to flow when the grain is pricked4 ,cut off the corn and pack in stone jars in the following order3--,a layer of salt at the bottom1 half an inch deep4 ,then one of corn two inches in depth1 another half-inch of salt1 and so on until the jar is nearly filled4 ,let the topmost layer of salt be double the depth of the others1 and pour over all melted--not hot--lard4 ,press upon this1 when nearly hard1 thick white paper1 cut to fit the mouth of the jar4 ,keep in a cool place4 ,soak over night before using it4 ,green corn is difficult to can1 but ,i know it will keep well if put up in this way4 ,and1 strange to tell1 be so fresh after the night's soaking as to require salt when you boil it for the table4 ,should the top layer be musty1 dig lower still1 and you will probably be rewarded for the search4 ,,brandied ,,fruits4 ,,brandied ,,peaches ,,or ,,pears4 #d lbs4 fruit4 #d lbs4 sugar4 #a pint best white brandy4 ,make a syrup of the sugar and enough water to dissolve it4 ,let this come to a boil2 put the fruit in and boil five minutes4 ,having removed the fruit carefully1 let the syrup boil fifteen minutes longer1 or until it thickens well2 add the brandy1 and take the kettle at once from the fire2 pour the hot syrup over the fruit1 and seal4 ,if1 after the fruit is taken from the fire1 a reddish liquor oozes from it1 drain this off before adding the clear syrup4 ,put up in glass jars4 ,peaches and pears should be peeled for brandying4 ,plums should be pricked and watched carefully for fear of bursting4 ,,brandied ,,cherries ,,or ,,berries4 ,make a syrup of a pound of sugar and a half gill of water for every two lbs4 of fruit4 ,heat to boiling1 stirring to prevent burning1 and pour over the berries while warm--not hot4 ,let them stand together an hour2 put all into a preserving-kettle1 and heat slowly2 boil five minutes1 take out the fruit with a perforated skimmer1 and boil the syrup twenty minutes4 ,add a pint of brandy for every five pounds of fruit2 pour over the berries hot1 and seal4 ,,candies4 ,,molasses ,,candy4 #a quart good molasses4 cup vinegar4 #a cup sugar4 ,butter the size of an egg4 #a teaspoonful saleratus4 ,dissolve the sugar in the vinegar1 mix with the molasses1 and boil1 stirring frequently1 until it hardens when dropped from the spoon into cold water2 then stir in the butter and soda1 the latter dissolved in hot water4 ,flavor to your taste1 give one hard final stir1 and pour into buttered dishes4 ,as it cools1 cut into squares for 8taffy10 or1 while soft enough to handle1 pull white into sticks1 using only the buttered tips of your fingers for that purpose4 ,,sugar-,,candy4 #f cups of sugar4 #a cup of vinegar4 #a cup of water4 ,tablespoonful of butter1 put in at the last1 with #a teaspoonful saleratus dissolved in hot water4 ,boil fast without stirring1 an hour1 or until it crisps in cold water4 ,pull white with the tips of your fingers4 ,since children must eat candy1 this is the best you can give them4 ,it is very nice4 ,flavor to taste4 ,,pickles4 ,use none but the best cider vinegar2 especially avoid the sharp colorless liquid sold under that name4 ,it is weak sulphuric acid1 warranted to riddle the coat of any stomach1 even that of an ostrich1 if that bird were so bereft of the instinct of self-preservation as to make a lunch of bright-green cucumber-pickle seven times a week4 ,if you boil pickles in bell-metal1 do not let them stand in it one moment when it is off the fire2 and see for yourself that it is perfectly clean and newly scoured before the vinegar is put in4 ,keep pickles in glass or hard stoneware2 look them over every month2 remove the soft ones1 and if there are several of these1 drain off and scald the vinegar1 adding a cup of sugar for each gallon1 and pour hot over the pickles4 ,if they are keeping well1 throw in a liberal handful of sugar for every gallon1 and tie them up again4 ,this tends to preserve them1 and mellows the sharpness of the vinegar4 ,this does not apply to sweet pickle4 ,pickle1 well made1 is better when a year old than at the end of six months4 ,i have eaten walnut pickle ten years old that was very fine4 ,keep your pickles well covered with vinegar4 ,if you use ground spices1 tie them up in thin muslin bags4 ,,cucumber ,,or ,,gherkin ,,pickle4 ,choose small cucumbers1 or gherkins1 for this purpose4 ,they are more tender1 and look better on the table4 ,reject all over a finger in length1 and every one that is misshapen or specked1 however slightly4 ,pack in a stone jar or wooden bucket1 in layers1 strewing salt thickly between these4 ,cover the top layer out of sight with salt1 and pour on cold water enough to cover all4 ,lay a small plate or round board upon them1 with a clean stone to keep it down4 ,you may leave them in the brine for a week or a month1 stirring up from the bottom every other day4 ,if the longer time1 be sure your salt and water is strong enough to bear up an egg4 ,if you raise your own cucumbers1 pick them every day1 and drop in the pickle4 ,when you are ready to put them up1 throw away the brine1 with any cucumbers that may have softened under the process1 and lay the rest in cold fresh water for twenty-four hours4 ,change the water then for fresh1 and leave it for another day4 ,have a kettle ready1 lined with green vine-leaves1 and lay the pickles evenly within it1 scattering powdered alum over the layers4 ,a bit of alum as large as a pigeon-egg will be enough for a two-gallon kettleful4 ,fill with cold water1 cover with vine-leaves1 three deep2 put a close lid or inverted pan over all1 and steam over a slow fire five or six hours1 not allowing the water to boil4 ,when the pickles are a fine green1 remove the leaves and throw the cucumbers into very cold water4 ,let them stand in it while you prepare the vinegar4 ,to one gallon allow a cup of sugar1 three dozen whole black peppers1 the same of cloves1 half as much allspice1 one dozen blades of mace4 ,boil five minutes2 put the cucumbers into a stone jar1 and pour the vinegar over them scalding hot4 ,cover closely4 ,two days afterward scald the vinegar again and return to the pickles4 ,repeat this process three times more1 at intervals of two1 four1 and six days4 ,cover with a stoneware or wooden top2 tie stout cloth over this1 and keep in a cool1 dry place4 ,they will be ready for eating in two months4 ,examine every few weeks4 ,,pickled ,,mangoes4 ,young musk or nutmeg melons4 ,english mustard-seed two handfuls1 mixed with ,scraped horseradish1 one handful4 ,mace and nutmeg pounded1 #a teaspoonful4 ,chopped garlic1 #b teaspoonfuls4 ,a little ginger4 ,whole pepper-corns1 #a dozen4 tablespoonful of ground mustard to a pint of the mixture4 #a teaspoonful sugar to the same quantity4 #a teaspoonful best salad oil to the same4 #a teaspoonful celery-seed4 ,cut a slit in the side of the melon2 insert your finger and extract all the seeds4 ,if you cannot get them out in this way1 cut a slender piece out1 saving it to replace1--but the slit is better4 ,lay the mangoes in strong brine for three days4 ,drain off the brine1 and freshen in pure water twenty-four hours4 ,green as you would cucumbers1 and lay in cold water until cold and firm4 ,fill with the stuffing2 sew up the slit1 or tie up with pack thread2 pack in a deep stone jar1 and pour scalding vinegar over them4 ,repeat this process three times more at intervals of two days1 then tie up and set away in a cool1 dry place4 ,they will not be 8ripe0 under four months1 but are very fine when they are4 ,they will keep several years4 ,,pepper ,,mangoes4 ,are put up in the same way1 using green peppers that are full grown1 but not tinged with red4 ,they are very good1 but your fingers will smart after thrusting them into the peppers to pull out the seeds4 ,for this purpose ,i have used1 first1 a small penknife1 to cut the core from its attachment to the stem-end of the pepper1 then a smooth bit of stick1 to pry open the slit in the side and work out the loose core or bunch of seed4 ,by the exercise of a little ingenuity you may spare yourself all suffering from this cause4 ,should your fingers burn badly1 anoint them with sweet-oil and wear gloves that night4 ,cream will also allay the smart4 ,,pickled ,,cabbage 7,yellow47 #b gallons vinegar4 #a pint white mustard seed4 #d oz4 ginger4 #c oz4 pepper-corns4 #a oz4 allspice4 pounded fine4 #b oz4 cloves4 #a oz4 mace4 #a oz4 nutmeg4 #b oz4 turmeric4 #a large handful of garlic1 chopped4 #a handful scraped horseradish4 #d lbs4 sugar4 #b oz4 celery seed4 #c lemons1 sliced thin4 ,mix all and set in the sun for three days4 ,to prepare the cabbage1 cut in quarters--leaving off the outer and green leaves--and put in a kettle of boiling brine4 ,cook three minutes4 ,take out1 drain1 and cover thickly with salt4 ,spread out in the sun to dry2 then shake off the salt1 and cover with cold vinegar in which has been steeped enough turmeric to color it well4 ,leave it in this two weeks1 to draw out the salt and to plump the cabbage4 ,they are then ready to pack down in the seasoned vinegar4 ,do not use under six weeks or two months4 ,,pickled ,,cabbage 7,purple47 ,quarter the cabbage4 ,lay in a wooden tray1 sprinkle thickly with salt1 and set in the cellar until next day4 ,drain off the brine1 wipe dry1 lay in the sun two hours1 and cover with cold vinegar for twelve hours4 ,prepare the pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace1 cloves1 whole white peppers2 a cup of sugar to every gallon of vinegar1 and a teaspoonful of celery seed for every pint4 ,pack the cabbage in a stone jar2 boil the vinegar and spices five minutes and pour on hot4 ,cover and set away in a cool1 dry place4 ,this will be ripe in six weeks4 ,,pickled ,,onions4 ,peel the onions1 which should be fine white ones--not too large4 ,let them stand in strong brine for four days1 changing it twice4 ,heat more brine to a boil1 throw in the onions1 and boil three minutes4 ,throw them at once into cold water1 and leave them there four hours4 ,pack in jars1 interspersing with whole mace1 white pepper-corns1 and cloves4 ,fill up with scalding vinegar in which you have put a cupful of sugar for every gallon4 ,cork while hot4 ,they will be ready for use in a month1 but will be better at the end of three months4 ,,green ,,beans ,,and ,,radish ,,pods4 ,take young ,french or 8string0 beans1 and radish pods just before they change color2 green and pickle as you do cucumbers and gherkins4 ,,nasturtium-,,seed4 ,take the green seed after the flower has dried off4 ,lay in salt and water two days1 in cold water one day2 pack in bottles and cover with scalding vinegar1 seasoned with mace and white pepper-corns1 and sweetened slightly with white sugar4 ,cork1 and set away four weeks before you use them4 ,they are an excellent substitute for capers4 ,,pickled ,,butternuts ,,and ,,walnuts4 ,gather them when soft enough to be pierced by a pin4 ,lay them in strong brine five days1 changing this twice in the meantime4 ,drain1 and wipe them with a coarse cloth2 pierce each by running a large needle through it1 and lay in cold water for six hours4 ,to each gallon of vinegar allow a cup of sugar1 three dozen each of whole cloves and black pepper-corns1 half as much allspice1 and a dozen blades of mace4 ,boil five minutes2 pack the nuts in small jars and pour over them scalding hot4 ,repeat this twice within a week2 tie up and set away4 ,they will be good to eat in a month--and very good too4 ,,pickled ,,cauliflower4 ,pick the whitest and closest bunches4 ,cut into small sprays or clusters4 ,plunge into a kettle of scalding brine and boil three minutes4 ,take them out1 lay upon a sieve or a cloth1 sprinkle thickly with salt1 and1 when dry1 brush this off4 ,cover with cold vinegar for two days1 setting the jar in the sun4 ,then pack carefully in glass or stoneware jars1 and pour over them scalding vinegar seasoned thus3 ,to one gallon allow a cup of white sugar1 a dozen blades of mace1 a tablespoonful of celery-seed1 two dozen white peppercorns and some bits of red pepper pods1 a tablespoonful of coriander-seed1 and the same of whole mustard4 ,boil five minutes4 ,repeat the scalding once a week for three weeks2 tie up and set away4 ,keep the cauliflowers under the vinegar by putting a small plate on top4 ,,sliced ,,cucumber ,,pickle4 7,very nice47 #b dozen large cucumbers1 sliced1 and boiled in vinegar enough to cover them1 one hour4 ,set aside in the hot vinegar4 ,to each gallon of cold vinegar allow-- #a lb4 sugar4 #a tablespoonful of cinnamon4 #a teaspoonful ginger4 #a teaspoonful black pepper4 #a teaspoonful celery-seed4 #a teaspoonful of mace4 #a teaspoonful allspice4 #a teaspoonful cloves4 #a tablespoonful turmeric4 #a tablespoonful horseradish1 scraped4 #a tablespoonful garlic1 sliced4 teaspoonful cayenne pepper4 ,put in the cucumbers and stew two hours4 ,the pickle will be ready for use so soon as it is cold4 ,,pickled ,,water-,,melon ,,rind4 7,extremely nice47 ,equal weight of rind and white sugar4 ounce white ginger to a gallon of pickle4 #a pint vinegar to every pound of sugar4 #a tablespoonful turmeric to a gallon of pickle4 ,mace1 cloves1 and cinnamon to taste4 ,take the thickest rind you can get1 pare off the hard green rind1 also the soft inner pulp4 ,lay the pieces--narrow strips or fanciful cuttings--in brine strong enough to float an egg1 and let them remain in it ten days4 ,then soak in fair water1 changing it every day for ten days4 ,cover them with clear water in a preserving-kettle1 heat slowly and boil five minutes4 ,take them out and plunge instantly into ice-water4 ,leave them in this until next day4 ,give them another gentle boil of five minutes in strong alum-water4 ,simmer carefully1 as a hard boil will injure them4 ,change directly from the alum to the ice-water again1 and do not disturb them for four hours4 ,after a third boil of five minutes1 let them remain all night in the last water to make them tender4 ,next day add to enough water to cover the rinds sufficient sugar to make it quite sweet1 but not a syrup4 ,simmer the rinds in this ten minutes1 throw the water away1 and spread them upon dishes to cool4 ,meanwhile prepare a second syrup1 allowing sugar equal in weight to the rind1 and half an ounce of sliced white ginger to a gallon of the pickle1 with a cup of water for every two pounds of sugar4 ,when the sugar is melted and the syrup quite hot1 but not boiling1 put in the rinds and simmer until they look quite clear4 ,take it out1 spread upon the dishes again1 while you add to the syrup a pint of vinegar for every pound of the sugar you have put in1 one tablespoonful of turmeric to a gallon of pickle2 mace1 cloves and cinnamon to taste4 ,boil this up1 return the rind to it1 and simmer fifteen minutes4 ,put up in glass jars4 ,it will be fit for use in two weeks4 ,this is a very handsome and delicious pickle1 although it may seem to be made upon the principle of the ,frenchman's pebble-soup4 ,,green ,,tomato ,,soy4 #b gallons tomatoes1 green1 and sliced without peeling4 #ab good-sized onions1 also sliced4 #b quarts vinegar4 #a quart sugar4 #b tablespoonfuls salt4 #b tablespoonfuls ground mustard4 #b tablespoonfuls black pepper1 ground4 #a tablespoonful allspice4 #a tablespoonful cloves4 ,mix all together1 and stew until tender1 stirring often lest they should scorch4 ,put up in small glass jars4 ,this is a most useful and pleasant sauce for almost every kind of meat and fish4 ,,sweet ,,tomato ,,pickle4 7,very good47 #g lbs4 ripe tomatoes1 peeled and sliced4 #c lbs4 sugar4 #a oz4 cinnamon and mace mixed4 #a oz4 cloves4 #a quart of vinegar4 ,mix all together and stew an hour4 ,,ripe ,,tomato ,,pickle4 7,no4 #b47 #b gallons tomatoes1 peeled1 but not sliced4 #a pint vinegar4 #b lbs4 sugar4 ,mace1 nutmeg1 and cinnamon to taste4 ,put all on together1 heat slowly to a boil1 and simmer one hour4 ,put up in glass jars4 ,,sweet ,,pickle--,,plums1 ,,pears1 ,,peaches1 ,,or ,,other ,,fruits4 #g lbs4 fruit1 pared4 #d lbs4 white sugar4 #a pint strong vinegar4 ,mace1 cinnamon1 and cloves4 ,pare peaches and pears2 prick plums and damsons1 tomatoes1 8globes0 or husk-tomatoes 7otherwise known as ground-plums74 ,put into the kettle with alternate layers of sugar4 ,heat slowly to a boil2 add the vinegar and spice2 boil five minutes2 take out the fruit with a perforated skimmer and spread upon dishes to cool4 ,boil the syrup thick2 pack the fruit in glass jars1 and pour the syrup on boiling hot4 ,examine every few days for the first month1 and should it show signs of fermenting set the jars 7uncovered7 in a kettle of water1 and heat until the contents are scalding4 ,husk-tomatoes--a fruit which looks like a hybrid between the tomato and plum--are particularly nice put up in this way4 ,,pickled ,,peaches4 #aj lbs4 fruit--pared4 #d lbs4 sugar4 #a quart vinegar4 ,mace1 cinnamon1 and cloves to taste4 ,lay the peaches in the sugar for an hour2 drain off every drop of syrup1 and put over the fire with about a cup of water4 ,boil until the scum ceases to rise4 ,skim2 put in the fruit and boil five minutes4 ,take out the peaches with a perforated skimmer1 and spread upon dishes to cool4 ,add the vinegar and spices to the syrup4 ,boil fifteen minutes longer1 and pour over the fruit in glass jars4 ,,pickled ,,peaches 7unpeeled47 ,rub the fur off with a coarse cloth1 and prick each peach with a fork4 ,heat in just enough water to cover them until they almost boil2 take them out1 and add to the water sugar in the following proportions3-- ,for every #g lbs4 of fruit #c lbs4 of sugar4 ,boil fifteen minutes2 skim1 and add-- #c pints of vinegar4 #a tablespoonful 7each7 of allspice1 mace1 and cinnamon4 #a teaspoonful celery-seed4 #a teaspoonful cloves4 ,put the spices in thin muslin bags4 ,boil all together ten minutes1 then put in the fruit1 and boil until they can be pierced with a straw4 ,take out the fruit with a skimmer1 and spread upon dishes to cool4 ,boil the syrup until thick1 pack the peaches in glass jars1 and pour this over them scalding hot4 ,you may pickle pears in the same way without peeling4 ,,pickled ,,cherries4 ,morella1 or large red tart cherries1 as fresh as you can get them4 ,to every quart allow a large cup of vinegar and two tablespoonfuls of sugar1 with a dozen whole cloves and half a dozen blades of mace4 ,put the vinegar and sugar on to heat with the spices4 ,boil five minutes2 turn out into a covered stoneware vessel1 cover1 and let it get perfectly cold4 ,strain out the spices1 fill small jars three-quarters of the way to the top with fruit1 and pour the cold vinegar over them4 ,cork or cover tightly4 ,leave the stems on the cherries4 ,,picklette4 #d large crisp cabbages1 chopped fine4 #a quart onions1 chopped fine4 #b quarts of vinegar1 or enough to cover the cabbage4 #b lbs4 brown sugar4 #b tablespoonfuls ground mustard4 #b tablespoonfuls black pepper4 #b tablespoonfuls cinnamon4 #b tablespoonfuls turmeric4 #b tablespoonfuls celery-seed4 #a tablespoonful allspice4 #a tablespoonful mace4 #a tablespoonful alum1 pulverized4 ,pack the cabbage and onions in alternate layers1 with a little salt between them4 ,let them stand until next day4 ,then scald the vinegar1 sugar1 and spices together1 and pour over the cabbage and onion4 ,do this three mornings in succession4 ,on the fourth1 put all together over the fire and heat to a boil4 ,let them boil five minutes4 ,when cold1 pack in small jars4 ,it is fit for use as soon as cool1 but keeps well4 ,,drinks4 ,,coffee4 ,never buy the ground coffee put up in packages1 if you can get any other4 ,the mere fact that after they have gone to the expense of the machinery and labor requisite for grinding it1 the manufacturers can sell it cheaper per pound than grocers can the whole grains1 roasted or raw1 should convince every sensible person that it is adulterated with other and less expensive substances4 ,be that as it may1 coffee loses its aroma so rapidly after it is ground that it is worth your while to buy it whole1 either in small quantities freshly roasted1 or raw1 and roast it yourself2 or stand by and see your respectable grocer grind what you have just bought4 ,you can roast in a pan in the oven1 stirring every few minutes1 or in the same upon the top of the range4 ,stir often and roast quickly to a bright brown--not a dull black4 ,while still hot1 beat up the white of an egg with a tablespoonful of melted butter and stir up well with it4 ,this will tend to preserve the flavor4 ,grind just enough at a time for a single making4 ,,to ,,make ,,coffee 7boiled47 #a full coffee-cup 7 pint7 of ground coffee4 #a quart of boiling water4 ,white of an egg1 and crushed shell of same4 cup of cold water to settle it4 ,stir up the eggshell and the white 7beaten7 with the coffee1 and a very little cold water1 and mix gradually with the boiling water in the coffee-boiler4 ,stir from the sides and top as it boils up4 ,boil pretty fast twelve minutes2 pour in the cold water and take from the fire1 setting gently upon the hearth to settle4 ,in five minutes1 pour it off carefully into your silver1 china1 or ,britannia coffee-pot1 which should be previously well scalded4 ,send to table hot4 ,,to ,,make ,,coffee ,,without ,,boiling4 ,there are so many patent coffee-pots for this purpose1 and the directions sold with these are so minute1 that ,i need give only a few general rules here4 ,allow rather more coffee to a given quantity of water than if it were to be boiled1 and have it ground very fine4 ,put the coffee in the uppermost compartment1 pour on the water very slowly until the fine coffee is saturated1 then more rapidly4 ,the water should be boiling4 ,shut down the top1 and the coffee ought to be ready when it has gone through the double or treble set of strainers4 ,should it not be strong enough1 run it through again4 ,,caf ,,au ,,lait4 #a pint very strong made coffee--fresh and hot4 #a pint boiling milk4 ,the coffee should be poured off the grounds through a fine strainer 7thin muslin is the best material7 into the table coffee-pot4 ,add the milk1 and set the pot where it will keep hot for five minutes before pouring it out4 ,,tea4 #b teaspoonfuls of tea to one large cupful of boiling water4 ,scald the teapot well1 put in the tea1 and1 covering close1 set it on the stove or range one minute to warm2 pour on enough boiling water to cover it well1 and let it stand ten minutes to 8draw40 ,keep the lid of the pot shut1 and set in a warm place1 but do not let it boil4 ,fill up with as much boiling water as you will need1 and send hot to the table1 after pouring into a heated china or silver pot4 ,the bane of tea in many households is unboiled water4 ,it can never extract the flavor as it should1 although it steep for hours4 ,the kettle should not only steam1 but bubble and puff in a hard boil before you add water from it to the tea-leaves4 ,boiling after the tea is made1 injures the flavor either by deadening or making it rank and 8herby40 ,the ,english custom of making tea upon the breakfast or tea-table is fast gaining ground in ,america4 ,it is at once the best and prettiest way of preparing the beverage4 ,,chocolate4 #f tablespoonfuls grated chocolate to each pint of water4 ,as much milk as you have water4 ,sweeten to taste4 ,put on the water boiling hot4 ,rub the chocolate smooth in a little cold water1 and stir into the boiling water4 ,boil twenty minutes2 add the milk and boil ten minutes more1 stirring frequently4 ,you can sweeten upon the fire or in the cups4 ,,cocoa ,,nibs1 ,,or ,,shells4 #a quart of boiling water4 #b ozs4 of cocoa nibs4 #a quart fresh milk4 ,wet the shells or nibs up with a little cold water2 add to the boiling1 and cook one hour and a half2 strain1 put in the milk1 let it heat almost to boiling1 and take from the fire4 ,this is excellent for invalids4 ,,prepared ,,cocoa4 #a quart of water1 boiling4 #b ozs4 prepared cocoa--,baker's is best4 #a quart of milk4 ,make as you do chocolate--only boil nearly an hour before you add the milk1 afterward heating almost to boiling4 ,sweeten to taste4 ,,milk ,,tea 7,,for ,,children47 #a pint fresh milk and the same of boiling water4 ,sweeten to taste4 ,,raspberry ,,royal4 #d quarts ripe berries4 #a quart best cider vinegar4 #a lb4 white sugar4 #a pint fine brandy4 ,put the berries in a stone jar1 pour the vinegar over them1 add the sugar1 and pound the berries to a paste with a wooden pestle1 or mash with a spoon4 ,let them stand in the sun four hours2 strain and squeeze out all the juice1 and put in the brandy4 ,seal up in bottles2 lay them on their sides in the cellar1 and cover with sawdust4 ,stir two tablespoonfuls into a tumbler of ice-water when you wish to use it4 ,,raspberry ,,vinegar4 ,put the raspberries into a stone vessel and mash them to a pulp4 ,add cider-vinegar--no specious imitation1 but the genuine article--enough to cover it well4 ,stand in the sun twelve hours1 and all night in the cellar4 ,stir up well occasionally during this time4 ,strain1 and put as many fresh berries in the jar as you took out2 pour the strained vinegar over them2 mash and set in the sun all day4 ,strain a second time next day4 ,to each quart of this juice allow #a pint of water4 #e lbs4 of sugar 7best white7 for every #c pints of this liquid1 juice and water mingled4 ,place over a gentle fire and stir until the sugar is dissolved4 ,heat slowly to boiling1 skimming off the scum1 and as soon as it fairly boils take off and strain4 ,bottle while warm1 and seal the corks with sealing wax1 or bees'-wax and rosin4 ,a most refreshing and pleasant drink4 ,,blackberry ,,vinegar ,is made in the same manner as raspberry1 allowing #e lbs4 sugar to #c pints of juice and water4 ,,blackberry ,,cordial4 #a quart of blackberry juice4 #a lb4 white sugar4 oz4 grated nutmeg4 oz4 powdered cinnamon4 oz4 allspice4 oz4 cloves4 #a pint best brandy4 ,tie the spices in thin muslin bags2 boil juice1 sugar1 and spices together fifteen minutes1 skimming well2 add the brandy2 set aside in a closely covered vessel to cool4 ,when perfectly cold1 strain out the spices1 and bottle1 sealing the corks4 ,,elderberry ,,wine4 #h quarts of berries4 #d quarts of boiling water poured over the berries4 ,let it stand twelve hours1 stirring now and then4 ,strain well1 pressing out all the juice4 ,add #c lbs4 of sugar to #d quarts of juice4 #a oz4 powdered cinnamon4 oz4 powdered cloves4 ,boil five minutes1 and set away to ferment in a stone jar1 with a cloth thrown lightly over it4 ,when it has done fermenting1 rack it off carefully1 not to disturb the lees4 ,bottle and cork down well4 ,,cranberry ,,wine4 ,mash ripe berries to a pulp2 put into a stone jar4 ,add #a quart of water to #b quarts of berries4 ,stir well and let it stand two days4 ,strain through a double flannel bag2 mash a second supply of berries1 equal in quantity to the first1 and cover with this liquid4 ,steep two days more2 strain2 add #a lb4 sugar for #c quarts of liquor1 and boil five minutes4 ,let it ferment in lightly covered jars2 rack off and bottle4 ,this is said to be very good for scrofula4 ,,strawberry ,,wine4 #c quarts of strawberries1 mashed and strained4 ,to the juice 7there should be about a quart1 if the berries are ripe and fresh7 add #a quart of water4 #a lb4 of sugar4 ,stir up well and ferment in a clean1 sweet cask1 leaving the bung out4 ,when the working subsides close tightly1 or rack off into bottles4 ,this is said by those who have tasted it to be very good4 ,,currant ,,wine4 ,pick1 stem1 mash1 and strain the currants1 which should be very ripe4 ,to #a quart of juice add lb4 white sugar4 pint of water4 ,stir all together long and well2 put into a clean cask1 leaving out the bung1 and covering the whole with a bit of lace or mosquito net4 ,let it ferment about four weeks--rack off when it is quite still1 and bottle4 ,,jamaica ,,ginger-,,beer4 #a bottle ,jamaica ,ginger ,extract4 #a oz4 cream-tartar4 #f quarts water4 #a lb4 sugar4 ,stir until the sugar is melted1 then put in the grated peel of a lemon1 and heat until blood-warm4 ,add a tablespoonful of brewers' yeast2 stir well and bottle1 wiring down the corks4 ,it will be fit for use in four days4 ,this is a refreshing and healthful beverage mixed with pounded ice in hot weather4 ,,raisin ,,wine4 #a lb4 white sugar4 #b lbs4 raisins1 seeded and chopped4 #a lemon--all the juice and half the grated peel4 #b gallons boiling water4 ,put all into a stone jar1 and stir every day for a week4 ,strain1 then1 and bottle it4 ,it will be fit for use in ten days4 ,,lemonade ,,or ,,sherbet4 #c lemons to a quart of water4 #f tablespoonfuls of sugar4 ,pare the yellow peel from the lemons1 and1 unless you mean to use the ,sherbet immediately1 leave it out4 ,it gives a bitter taste to the sugar if left long in it4 ,slice and squeeze the lemons upon the sugar1 add a very little water1 and let them stand fifteen minutes4 ,then fill up with water2 ice well1 stir1 and pour out4 ,,orangeade ,is made in the same manner1 substituting oranges for lemons4 ,,strawberry ,,sherbet4 7,delicious47 #a quart of strawberries4 #c pints of water4 #a lemon--the juice only4 #a tablespoonful orange-flower water4 lb4 white sugar4 ,the strawberries should be fresh and ripe4 ,crush to a smooth paste2 add the rest of the ingredients 7except the sugar71 and let it stand three hours4 ,strain over the sugar1 squeezing the cloth hard2 stir until the sugar is dissolved2 strain again and set in ice for two hours or more before you use it4 ,,regent',s ,,punch4 7,fine47 #a lb4 loaf-sugar or rock candy4 #a large cup strong black tea--7made74 #c wineglasses of brandy4 #c wineglasses of rum4 #a bottle champagne4 #b oranges--juice only4 #c lemons--juice only4 #a large lump of ice4 ,this receipt was given me by a gentleman of the old school1 a connoisseur in the matter of beverages as of cookery4 8,tell your readers10 he writes1 8that better punch was never brewed40 ,i give receipt and message together4 ,,roman ,,punch4 #c coffee cups of lemonade--7strong and sweet47 #a glass champagne4 #a glass rum4 #b oranges--juice only4 #b eggs--whites only--well whipped4 lb4 powdered sugar1 beaten into the stiffened whites4 ,you must ice abundantly--or1 if you prefer1 freeze4 ,,sherry ,,cobbler4 ,several slices of pineapple1 cut in quarters4 ,a lemon1 sliced thin4 ,an orange1 sliced thin4 cup of powdered sugar4 #a tumbler of ,sherry wine4 ,ice-water4 ,pounded ice4 ,take a wide-mouthed quart pitcher and lay the sliced fruit in order at the bottom1 sprinkling sugar and pounded ice between the layers4 ,cover with sugar and ice1 and let all stand together five minutes4 ,add then two tumblers of water and all the sugar1 and stir well to dissolve this4 ,fill the pitcher nearly full of pounded ice1 pour in the wine1 and stir up from the bottom until the ingredients are thoroughly mixed4 ,in pouring it out put a slice of each kind of fruit in each goblet before adding the liquid4 ,it is best sucked through a straw or glass tube4 ,,nectar4 ,make as above1 substituting a little rose-water for the pineapple1 and squeezing out the juice of the orange and lemon1 instead of putting in the slices4 ,sprinkle nutmeg on the top4 ,this forms a delicious and refreshing drink for invalids4 ,,claret ,,punch4 #a bottle of claret4 the quantity of ice-water4 #b lemons1 sliced4 cup powdered sugar4 ,cover the sliced lemon with sugar and let it stand ten minutes4 ,add the water2 stir hard for a whole minute1 and pour in the wine4 ,put pounded ice in each glass before filling with the mixture4 ,,egg ,,nogg4 #f eggs--whites and yolks beaten separately and very stiff4 #a quart rich milk4 cup of sugar4 pint best brandy4 ,flavor with nutmeg4 ,stir the yolks into the milk with the sugar1 which should first be beaten with the yolks4 ,next comes the brandy4 ,lastly whip in the whites of three eggs4 ,,cherry ,,bounce4 #d lbs4 of sour and the same quantity of sweet cherries4 #b lbs4 white sugar4 #a gallon best whiskey4 ,crush the cherries to pieces by pounding in a deep wooden vessel with a smooth billet of wood4 ,beat hard enough to crack all the stones4 ,put into a deep stone jar1 mix in the sugar well1 and cover with the whiskey4 ,shake around briskly and turn into a demijohn4 ,cork tightly and let it stand a month1 shaking it every day1 and another month without touching it4 ,then strain off and bottle4 ,it is better a year than six months old4 ,if the ,maltese cross appears but seldom in the section devoted to drinks1 it is because most of my information respecting their manufacture is second-hand4 ,in my own family they are so little used1 except in sickness1 that ,i should not dare to teach others1 upon my own authority1 how to prepare them4 ,indeed1 the temptation ,i felt to omit many of them reminded me of a remark made1 introductory of preserves1 by one of the 8,complete ,housewives10 who1 all five together1 drove me to the verge of an attack of congestion of the brain1 before ,i had been a housekeeper for a week4 ,said this judicious lady3--8,preserves of all kinds are expensive and indigestible1 and therefore poisonous4 ,therefore0--again--8,i shall not give directions for their manufacture1 except to remark that barberries stewed in molasses are economical1 and a degree less hurtful than most others of that class of compounds40 ,then ,i reflected that ,i might1 upon the same principle1 exclude all receipts in which cocoanut is used1 because it is rank poison to me2 while a dear friend of mine would as soon touch arsenic as an egg4 ,a large majority of the beverages ,i have named are highly medicinal1 and deserve a place in the housekeeper's calendar on that account4 ,many1 so far from being hurtful1 are beneficial to a weak stomach or a system suffering under general debility4 ,none which contain alcohol in any shape should be used daily1 much less semi- or tri-daily by a well person4 ,this principle reduced to practice would prove the preventive ounce which would cure1 all over the land1 the need for ,temperance ,societies and ,inebriate ,asylums4 ,,the ,,sick-,,room4 ,the sick-chamber should be the most quiet and cheerful in the house--a sacred isle past which the waves of domestic toil and solicitude glide silently4 ,this is not an easy rule to obey4 ,whoever the invalid may be1 whether the mother1 father1 or the sweet youngling of the flock1 the foundations of the household seem thrown out of course while the sickness lasts4 ,you may have good servants and kind friends to aid you1 but the hitch in the machinery is not to be smoothed out by their efforts4 ,the irregularity does not annoy you3 you do not notice it if the attack be severe or dangerous4 ,all other thoughts are swallowed up in the all-absorbing1 ever-present alarm4 ,you count nothing an inconvenience that can bring present relief1 or possible healing to the beloved one2 disdain for yourself rest or ease while the shadow hangs above the pillow crushed by the helpless head4 ,but when it passes1 when the first transport of thankfulness has subsided into an abiding sense of safety1 the mind swings back to the accustomed pivot1 and your eyes seem to be suddenly unbound4 ,you find1 with dismay1 that the children have run wild1 and the comfort of the whole family been neglected during your confinement to the post of most urgent duty2 with displeasure1 that the servants have1 as you consider1 taken advantage of your situation to omit this task1 and to slur over that2--in fine1 that nothing has been done well1 and so many things left altogether undone1 that you are 8worried out of your senses0--a phrase that too often signifies1 out of your temper4 ,and it is just at this juncture--when you are called to fifty points of attention and labor at once1 and are on the verge of despair at the conglomeration worse conglomerated arising before you2 fidgetting to pick up dropped stitches in the web you were wont to keep so even--that the invalid becomes most exacting4 8,unreasonable10 you name it to yourself1 even though it be ,john himself who calls upon you every third minute for some little office of loving-kindness2 who wants to be amused and fed and petted1 and made generally comfortable as if he were a six-months-old baby2 who never remembers that you must be wearied out with watching and anxiety1 and that everything below-stairs is going to destruction for the want of a balance-wheel4 ,the better he loves you the more apt is he to fancy that nobody but you can do anything for him2 the more certain to crave something which no one else knows how to prepare4 ,and when you have strained muscle and patience a little further to get it ready1 and with prudent foresight made enough to last for several meals1 it is more than probable that his fickle taste will suggest something entirely different for 8next time40 8,just for a change1 you know1 dear4 ,one gets so tired of eating the same thing so often60 ,he might be more considerate--less childish--you think1 turning away that he may not see your change of countenance4 ,when you have taken so much pains to suit him exactly6 ,it is harder yet when he refuses to do more than taste the delicacy you hoped would tempt him4 8,it is very nice1 ,i suppose1 my love10 says the poor fellow1 with the air of a martyr4 8,but it does not taste right1 somehow4 ,maybe the children can dispose of it4 ,if ,i had a lemon ice1 or some wine jelly such as my mother used to make1 ,i am sure ,i could relish it4 ,i always did detest sick peoples' diet60 ,if he is very much shaken as to nerves1 he will be likely to say1 8messes40 8,i am fairly wild60 said a loving wife and mother1 and thrifty housekeeper1 to me one day1 when ,i called to see her4 ,she had just nursed her husband and three children through the influenza4 ,all had been down with it at once4 ,that form of demoniacal possession is generally conducted upon the wholesale principle4 ,one of her servants had left in disgust at the increased pressure of work2 the weather was rainy1 blowy1 raw2 the streets were muddy1 and there was no such thing as keeping steps and halls clean1 while the four invalids were cross as only toothache or influenza can make human beings4 8,i am fairly wild60 said the worthy creature1 with tears in her eyes4 8,i cannot snatch a minute1 from morning until night1 to put things straight1 and yet ,i am almost tired to death6 ,i was saying to myself as you came in1 that ,i wouldn't try any longer4 ,i would just sit still until the dirt was piled up to my chin1 and then ,i would get upon the table60 ,how often ,i have thought of her odd speech since6 sometimes with a smile--more frequently with a sigh4 ,but with all my pity for the nurse and housekeeper1 ,i cannot conceal from myself--,i would not forget1 or let you forget for a moment--the truth that the sick one is the greater sufferer4 ,it is never pleasant to be laid upon the shelf4 ,the resting-place--falsely so-called--is hard and narrow and uneven enough1 even when the tramp of the outer world does not jar the sore and jaded frame2 when there is no apparent need for the sick person to be upon his feet1 and for aught that others can see1 or he can say1 he might just as well stay where he is for a month or two4 ,but when1 the rack of pain having been removed1 the dulled perceptions of the mind re-awaken to sensitiveness1 and there comes to his ear the bugle-call of duty--sharp1 imperative2--when every idle moment speaks to him of a slain opportunity1 and the no longer strong man shakes his fetters with piteous cries against fate1 do not despise1 or be impatient with him4 ,he is feverish and inconsiderate and capricious because he is not himself4 ,you see only the poor wreck left by the demon as he tore his way out of him at the ,divine command4 ,gather it up lovingly in your arms1 and nurse it back to strength and comeliness4 ,the sick should always be the chief object of thought and care with all in the household4' ,if need be1 let the dirt lie chin-deep everywhere else1 so long as it is kept out of that one room4 ,there be jealous in your care that nothing offends sight and smell4 ,there should be no smell in a sick-chamber4 ,to avoid this1 let in the air freely and often4 ,cologne-water will not dispel a foul odor1 while disinfectants are noisome in themselves4 ,bathe the patient as frequently and thoroughly as prudence will allow1 and change his clothing1 with the bed-linen1 every day4 ,do not keep the medicines where he can see them1 nor ever let him witness the mixing of that which he is to swallow4 ,so soon as his meals are over1 remove every vestige of them from the room4 ,even a soiled spoon1 lying on table or bureau1 may offend his fastidious appetite4 ,cover the stand or waiter from which he eats with a spotless napkin1 and serve his food in your daintiest ware4 ,my heart softens almost to tearfulness when ,i recall the hours1 days1 weeks1 ,i have myself spent in the chamber of languishing1 and the ingenuity of tenderness that1 from my babyhood1 has striven to cheat the imprisonment of weariness1 and make me forget pain and uselessness4 ,the pretty surprises daily invented for my entertainment2 the exceeding nicety with which they were set out before me2 the loving words that nourished my spirit when the body was faint unto death1--these are events1 not slight incidents1 in the book of memory4 ,when ,i cease to be grateful for them1 or to learn from them how to minister unto others of the like consolation1 may my heart forget to beat1 my right hand lose her cunning6 ,do not ask your charge what he would like to eat to-day4 ,he will1 of a surety1 sicken with the effort at selection1 and say1 8,nothing60 ,but watch attentively for the slightest intimation of a desire for any particular delicacy1 and if you are assured that it cannot hurt him1 procure it1 if you can1 without letting him guess at your intention4 ,feed him lightly and often1 never bringing more into his sight than he may safely eat4 ,a big bowl of broth or jelly will either tempt him to imprudence1 or discourage him4 8,am ,i to be burdened with all that80 cries the affrighted stomach1 and will have none of it4 ,while he is very weak1 feed him with your own hand1 playfully1 as you would a child1 talking cheerily of something besides his food1 and coaxing him into taking the needed nutriment as only a wife and mother can1 or as nobody but ,john could beguile you to effort in the same direction4 ,study all pleasant and soothing arts to while away the time1 and keep worry of every kind away from him4 ,a trifle at which you can laugh will be a burden to the enfeebled mind and body1 and he has nothing to do but lie still and roll it over until it swells into a mountain4 ,when he can be removed without danger1 let him have his meals in another room1 changing the air of each when he is not in it4 ,every one who has suffered from long sickness knows the peculiar loathing attendant upon the idea that all food is tainted with the atmosphere of the chamber in which it is served1 and if eaten in bed1 tastes of the mattress and pillows4 ,the room and all in it may be clean1 fresh1 and sweet1 but the fancy cannot be dismissed4 ,and it is wiser to humor than to reason with most sick fancies4 ,a hired nurse is a useful1 often a necessary thing1 but while you are upon your feet1 and mistress of your own house1 delegate to no one the precious task of catering for the dear sufferer4 ,it is an art in itself4 ,i hope a practical knowledge of it will be taught in ,women's ,medical ,colleges1 when they are an established 8institution0 with us4 ,i wish it were proper to record here the name of one of the kindest and best family physicians ,i ever knew1 who had charge of my not very firm health during my girlhood4 ,he owed much--,i suppose no one ever knew really how much--of his success in his practice to his tact and skill in devising palatable and suitable nourishment for his patients4 ,i well remember the childish pleasure with which ,i would hear him say when the violence of the attack had passed--8,now1 my dear child1 we must begin with kitchen physic60 and the glow of amused expectation with which ,i used to watch him1 as1 with an arch show of mystery1 he would beckon my mother from the room to receive his 8prescription20 the impatience with which ,i awaited the result of the conference1 and the zest with which ,i ate whatever he ordered4 ,if ,i could have persuaded him to manage this department of my work1 it would win for me the degree of ,m4,d4 with a new meaning--,mistress of ,dietetics4 ,,the ,,sick-,,room4 ,,beef ,,tea4 #a lb4 lean beef1 cut into small pieces4 ,put into a jar without a drop of water2 cover tightly1 and set in a pot of cold water4 ,heat gradually to a boil1 and continue this steadily for three or four hours1 until the meat is like white rags1 and the juice all drawn out4 ,season with salt to taste1 and when cold1 skim4 ,the patient will often prefer this ice-cold to hot4 ,serve with ,albert biscuit or thin 8wafers10 unleavened1 made by a receipt given under the head of ,,bread4 ,,mutton ,,broth4 #a lb4 lean mutton or lamb1 cut small4 #a quart water--cold4 #a tablespoonful rice1 or barley1 soaked in a very little warm water4 #d tablespoonfuls milk4 ,salt and pepper1 with a little chopped parsley4 ,boil the meat1 unsalted1 in the water1 keeping it closely covered1 until it falls to pieces4 ,strain it out1 skim1 add the soaked barley or rice2 simmer half an hour1 stirring often2 stir in the seasoning and the milk1 and simmer five minutes after it heats up well1 taking care it does not burn4 ,serve hot with cream crackers4 ,,chicken ,,broth4 ,is excellent made in the same manner as mutton1 cracking the bones well before you put in the fowl4 ,,veal ,,and ,,sago ,,broth4 #b lbs4 knuckle of veal1 cracked all to pieces4 #b quarts of cold water4 #c tablespoonfuls best pearl sago1 soaked in a cup of cold water4 #a cup cream1 heated to boiling4 ,yolks of two eggs1 beaten light4 ,boil the veal and water in a covered saucepan very slowly until reduced to one quart of liquid2 strain1 skim1 season with salt1 and stir in the soaked sago 7having previously warmed it by setting for half an hour in a saucepan of boiling water1 and stirring from time to time47 ,simmer half an hour1 taking care it does not burn2 beat in the cream and eggs2 give one good boil up1 and turn out4 ,this is excellent for consumptives4 ,,beef ,,and ,,sago ,,broth4 #b lbs4 of beef--cut up small4 #b quarts of water4 #a cup of sago1 soaked soft in a little lukewarm water4 ,yolks of three eggs4 ,salt to taste4 ,stew the beef until it falls to pieces2 strain it out1 salt the liquid and stir in the sago4 ,simmer gently one hour1 stirring often4 ,add the beaten yolks3 boil up once and serve4 ,this is a strengthening and nice soup4 ,eat with dry toast4 ,,arrowroot ,,jelly 7,plain47 #a cup boiling water4 #b heaping teaspoonfuls of best ,bermuda arrowroot4 #a teaspoonful lemon juice4 #b teaspoonfuls of white sugar4 ,wet the arrowroot in a little cold water1 and rub smooth4 ,then stir into the hot1 which should be on the fire and actually boiling at the time1 with the sugar already melted in it4 ,stir until clear1 boiling steadily all the while1 and add the lemon4 ,wet a cup in cold water1 and pour in the jelly to form4 ,eat cold with sugar and cream flavored with rose-water4 ,an invaluable preparation in cases where wine is forbidden4 ,,arrowroot ,,wine ,,jelly4 #a cup boiling water4 #b heaping teaspoonfuls arrowroot4 #b heaping white sugar4 #a tablespoonful brandy or #c tablespoonfuls of wine4 ,an excellent corrective to weak bowels4 ,,arrowroot ,,blanc ,,mange4 #a cupful boiling milk4 #b dessertspoonfuls best arrowroot1 rubbed smooth in cold water4 #b teaspoonfuls white sugar4 ,vanilla or other essence4 ,boil until it thickens well1 stirring all the while4 ,eat cold with cream1 flavored with rose-water1 and sweetened to taste4 ,,sago ,may be substituted for arrowroot in any of the foregoing receipts1 when you have soaked it an hour in water poured over it cold1 and gradually warmed by setting the cup containing it in hot water4 ,boil rather longer than you do the arrowroot4 ,,sago ,,gruel4 #b cups water4 #b tablespoonfuls sago4 #c teaspoonfuls white sugar4 #a glass of wine4 #a tablespoonful lemon juice4 ,nutmeg to taste1 and a pinch of salt4 ,put the sago in the water while cold1 and warm by setting in a saucepan of boiling water4 ,stir often1 and let it soften and heat for one hour4 ,then boil ten minutes1 stirring all the while2 add the sugar1 wine1 and lemon1 and pour into a bowl or mould to cool4 ,eat warm1 if preferred4 ,the wine and nutmeg should be omitted if the patient be feverish4 ,,indian ,,meal ,,gruel4 #b quarts of boiling water4 #a cup of ,indian meal1 and #a tablespoonful flour1 wet up with cold water4 ,salt to taste--and1 if you like1 sugar and nutmeg4 ,wet the meal and flour to a smooth paste1 and stir into the water while it is actually boiling4 ,boil slowly one hour1 stirring up well from the bottom4 ,season with salt to taste4 ,some sweeten it1 but ,i like it better with a little pepper added to the salt4 ,if a cathartic is desired1 omit the wheat flour altogether4 ,,oatmeal ,,gruel ,is made in the same way4 ,,milk ,,and ,,rice ,,gruel4 #a quart boiling milk4 #b tablespoonfuls 7heaping7 of ground rice1 wet with cold milk4 #a saltspoonful of salt4 ,stir in the rice-paste and boil ten minutes1 stirring all the while4 ,season with sugar and nutmeg1 and eat warm with cream4 ,you may use ,indian meal instead of rice-flour1 which is an astringent4 ,in this case1 boil an hour4 ,,dried ,,flour ,,for ,,teething ,,children4 #a cup of flour1 tied in a stout muslin bag and dropped into cold water1 then set over the fire4 ,boil three hours steadily4 ,turn out the flour ball and dry in the hot sun all day2 or1 if you need it at once1 dry in a moderate oven without shutting the door4 ,to use it-- ,grate a tablespoonful for a cupful of boiling milk and water 7half and half74 ,wet up the flour with a very little cold water1 stir in and boil five minutes4 ,put in a little salt4 ,,tapioca ,,jelly4 7,very good47 #a cup of tapioca4 #c cups of cold water4 ,juice of a lemon1 and a pinch of the grated peel4 ,sweeten to taste4 ,soak the tapioca in the water four hours4 ,set within a saucepan of boiling water2 pour more lukewarm water over the tapioca if it has absorbed too much of the liquid1 and heat1 stirring frequently4 ,if too thick after it begins to clear1 put in a very little boiling water4 ,when quite clear1 put in the sugar and lemon4 ,pour into moulds4 ,eat cold1 with cream flavored with rose-water and sweetened4 ,,tapioca ,,blanc-,,mange4 #a cup of tapioca soaked in two cups cold water4 #c cups boiling milk4 #c tablespoonfuls white sugar4 ,rose-water or vanilla4 ,soak the tapioca four hours1 and stir1 with the water in which it was soaked1 into the boiling milk4 ,sweeten and boil slowly1 stirring all the while1 fifteen minutes4 ,take off1 flavor and pour into moulds4 ,eat cold with cream4 ,wash tapioca well before soaking4 ,,arrowroot ,,custard4 7,nice47 #b cups of boiling milk4 #c heaping teaspoonfuls arrowroot1 wet up with a little cold milk4 #b tablespoonfuls white sugar1 beaten with the egg4 #a egg very well beaten4 ,mix the arrowroot paste with the boiling milk2 stir three minutes2 take from the fire and whip in the egg and sugar4 ,boil two minutes longer1 flavor with vanilla or rose-water1 and pour into moulds4 ,,rice-,,flour ,,milk4 #b cups of milk1 boiling4 #b tablespoonfuls rice-flour1 wet up with cold milk4 #b tablespoonfuls white sugar4 ,boil ten minutes1 stirring all the while1 and flavor to taste4 ,eat warm with cream4 ,,sago ,,milk4 #c tablespoonfuls sago1 soaked in a large cup cold water one hour4 #c cups boiling milk4 ,sweeten and flavor to taste4 ,simmer slowly half an hour4 ,eat warm4 ,,tapioca ,,milk ,is made in the same way4 ,,boiled ,,rice4 cup whole rice1 boiled in just enough water to cover it4 #a cup of milk4 ,a little salt4 #a egg1 beaten light4 ,when the rice is nearly done1 turn off the water1 add the milk and simmer--taking care it does not scorch--until the milk boils up well4 ,salt1 and beat in the egg4 ,eat warm with cream1 sugar1 and nutmeg4 ,,panada4 #f ,boston crackers1 split4 #b tablespoonfuls white sugar4 ,a good pinch of salt1 and a little nutmeg4 ,enough boiling water to cover them well4 ,split the crackers1 and pile in a bowl in layers1 salt and sugar scattered among them4 ,cover with boiling water and set on the hearth1 with a close top over the bowl1 for at least one hour4 ,the crackers should be almost clear and soft as jelly1 but not broken4 ,eat from the bowl1 with more sugar sprinkled in if you wish it4 ,if properly made1 this panada is very nice4 ,,bread ,,panada1 ,,or ,,jelly4 ,pare some slices of stale baker's bread and toast nicely1 without burning4 ,pile in a bowl1 sprinkling sugar and a very little salt between2 cover well with boiling water1 and set1 with a tight lid upon the top1 in a pan of boiling water4 ,simmer gently1 until the contents of the bowl are like jelly4 ,eat warm with powdered sugar and nutmeg4 ,,chicken ,,jelly4 7,very nourishing47 ,half a raw chicken1 pounded with a mallet1 bones and meat together4 ,plenty of cold water to cover it well--about a quart4 ,heat slowly in a covered vessel1 and let it simmer until the meat is in white rags and the liquid reduced one half4 ,strain and press1 first through a cullender1 then through a coarse cloth4 ,salt to taste1 and pepper1 if you think best2 return to the fire1 and simmer five minutes longer4 ,skim when cool4 ,give to the patient cold--just from the ice--with unleavened wafers4 ,keep on the ice4 ,you can make into sandwiches by putting the jelly between thin slices of bread spread lightly with butter4 ,,calves' ,,feet ,,broth4 #b calves' feet4 #b quarts cold water4 #a egg1 beaten up with two tablespoonfuls milk for each cupful of broth4 ,pepper and salt4 ,boil the feet to shreds2 strain the liquor through a double muslin bag2 season to taste1 and set by for use1 as you need it4 ,warm by the small quantity1 allowing to each cupful a beaten egg and two tablespoonfuls of milk4 ,give a good boil up to cook these1 and serve 8with thin1 crisp toast4 ,if the patient can take it1 a dash of lemon-juice improves the broth4 ,,toast ,,water4 ,slices of toast1 nicely browned1 without a symptom of burning4 ,enough boiling water to cover them4 ,cover closely1 and let them steep until cold4 ,strain the water1 sweeten to taste1 and put a piece of ice in each glassful4 ,if the physician thinks it safe1 add a little lemon-juice4 ,,apple ,,water4 #a large juicy pippin1 the most finely-flavored you can get4 #c cups of cold water--#a quart if the apple is very large4 ,pare and quarter the apple1 but do not core it4 ,put it on the fire in a tin or porcelain saucepan with the water1 and boil1 closely covered1 until the apple stews to pieces4 ,strain the liquor at once1 pressing the apple hard in the cloth4 ,strain this again through a finer bag1 and set away to cool4 ,sweeten with white sugar1 and ice for drinking4 ,it is a refreshing and palatable drink4 ,,jelly ,,water4 #a large teaspoonful currant or cranberry jelly4 #a goblet ice-water4 ,beat up well for a fever-patient4 ,wild cherry or blackberry jelly is excellent1 prepared in like manner for those suffering with summer complaint4 ,,flax-,,seed ,,lemonade4 #d tablespoonfuls flax-seed 7whole47 #a quart boiling water poured upon the flax-seed4 ,juice of two lemons1 leaving out the peel4 ,sweeten to taste4 ,steep three hours in a covered pitcher4 ,if too thick1 put in cold water with the lemon-juice and sugar4 ,ice for drinking4 ,it is admirable for colds4 ,,slippery-,,elm ,,bark ,,tea4 ,break the bark into bits1 pour boiling water over it1 cover and let it infuse until cold4 ,sweeten1 ice1 and take for summer disorders1 or add lemon-juice and drink for a bad cold4 ,,apple ,,toddy4 ,boil a large juicy pippin in a quart of water1 and when it has broken to pieces strain off the water4 ,while it is still boiling-hot1 add a glass of fine old whiskey1 a little lemon-juice1 and sweeten to taste4 ,take hot at bed-time for influenza4 ,,milk ,,punch4 #a tumbler of milk1 well sweetened4 #b tablespoonfuls best brandy1 well stirred in4 ,i have known very sick patients to be kept alive for days at a time by this mixture1 and nothing else1 until ,nature could rally her forces4 ,give very cold with ice4 ,,egg ,,and ,,milk ,,punch ,is made by the preceding receipt1 with an egg beaten very light with the sugar1 and stirred in before the brandy is added4 ,,iceland ,,or ,,irish ,,moss ,,lemonade4 #a handful ,irish or ,iceland moss1 washed in five waters4 #b quarts boiling water1 poured upon the moss1 and left until cold4 #b lemons1 peeled and sliced1 leaving out the peel4 ,sweeten very well and ice4 ,do not strain1 and if it thicken too much1 add cold water4 ,excellent for feverish colds and all pulmonary troubles4 ,,iceland ,,or ,,irish ,,moss ,,jelly4 #a handful moss1 washed in five waters1 and soaked an hour4 #a quart boiling water4 #b lemons--the juice only4 #a glass of wine4 teaspoonful cinnamon4 7,measure scantily47 ,soak the washed moss in a very little cold water2 stir into the boiling1 and simmer until it is dissolved4 ,sweeten1 flavor1 and strain into moulds4 ,you may use two glasses of cider instead of one of wine for a fever-patient1 putting in a little less water4 ,good for colds1 and very nourishing4 ,,sea-,,moss ,,blanc-,,mange ,is made in the same way1 using boiling milk instead of water1 and leaving out the lemons and wine4 ,flavor with vanilla or rose-water4 ,,dry ,,toast4 ,pare off the crust from stale light bread2 slice half an inch thick and toast quickly4 ,graham bread is very nice toasted4 ,butter lightly if the patient can eat butter4 ,,milk ,,toast4 ,toast as just directed2 dip each slice1 as it comes from the toaster1 in boiling water2 butter1 salt slightly1 and lay in a deep covered dish4 ,have ready in a saucepan enough boiling milk to cover all well4 ,when your slices are packed1 salt this very slightly2 melt in it a bit of butter and pour over them4 ,cover closely and let it stand five minutes before using it4 ,it is excellent when made of ,graham bread4 ,this is a good dish for a family tea as well as for invalids4 ,,unleavened ,,biscuit1 ,,or ,,wafers4 ,mix good1 dry flour to a stiff dough with milk2 salt1 and roll out thin4 ,cut into round cakes and roll these again almost as thin as letter-paper4 ,bake very quickly4 ,they may also be mixed with water4 ,these are very simple and palatable1 and go well with all kinds of broth1 especially oyster-soup4 ,,dried ,,rusk4 7,see ,bread47 ,,beef ,,steak ,,and ,,mutton ,,chops4 ,choose the tenderest cuts and broil over a clear hot fire with your wisest skill4 ,let the steak be rare--the chops well-done4 ,salt and pepper1 lay between two hot plates three minutes1 and serve to your patient4 ,if he is very weak1 do not let him swallow anything except the juice1 when he has chewed the meat well4 ,the essence of rare beef--roast or broiled--thus expressed1 is considered by some physicians to be more strengthening than beef-tea1 prepared in the usual manner4 ,,sangaree ,,or ,,porteree4 ,one-third wine or porter mixed with two-thirds cold water4 ,sweeten1 grate nutmeg on the top1 and ice4 ,serve dry toast with it4 ,taken hot1 it is good for a sudden cold4 ,,wine ,,whey4 #a pint boiling milk4 #a large glass pale wine1 poured in when the milk is scalding hot4 ,boil up once1 remove from the fire and let it cool4 ,do not stir it after the wine is put in4 ,when the curd forms1 draw off the whey and sweeten4 ,,herb ,,teas ,are made by infusing the dried or green leaves and stalks in boiling water1 and letting them stand until cold4 ,sweeten to taste4 ,sage tea1 sweetened with honey1 is good for a sore throat1 used as a gargle1 with a small bit of alum dissolved in it4 ,catnip tea is the best panacea for infant ills1 in the way of cold and colic1 known to nurses4 ,pennyroyal tea will often avert the unpleasant consequences of a sudden check of perspiration1 or the evils induced by ladies' thin shoes4 ,chamomile and gentian teas are excellent tonics taken either cold or hot4 ,the tea made from blackberry-root is said to be good for summer disorders4 ,that from green strawberry leaves is an admirable and soothing wash for a cankered mouth4 ,tea of parsley-root scraped and steeped in boiling water1 taken warm1 will often cure strangury and kindred affections1 as will that made from dried pumpkin-seed4 ,tansy and rue teas are useful in cases of colic1 as are fennel seeds steeped in brandy4 ,a tea of damask-rose leaves1 dry or fresh1 will usually subdue any simple case of summer complaint in infants4 ,mint tea1 made from the green leaves1 crushed in cold or hot water and sweetened1 is palatable and healing to the stomach and bowels4 ,,mint ,,julep4 ,some sprigs of green mint1 slightly bruised in a tumbler with a teaspoon4 ,put in a generous teaspoonful of white sugar2 add gradually1 stirring and rubbing lightly1 enough water to fill the glass three-quarters of the way to the top4 ,fill up with pounded ice2 stir hard2 pour into a larger glass that you may shake up well1 and put in two tablespoonfuls fine brandy4 ,this is called a 8hail-storm julep40 ,,eau ,,sucr4 ,dissolve three or four lumps of loaf sugar in a glass of ice-water1 and take a teaspoonful every few minutes for a 8tickling in the throat10 or a hacking cough4 ,keep it ice-cold4 ,a simple1 but often an efficacious remedy4 ,,the ,,nursery4 ,all food intended for infants should be very thoroughly cooked4 ,the numerous varieties of farinaceous substances--biscotine1 farina1 rice-flour1 arrowroot1 etc41 however nourishing may be their properties when rightly prepared1 are harsh and drastic when underdone4 ,unless you have a nurse whom you know for yourself to be faithful and experienced1 always superintend the cooking of baby's food4 ,it can do no harm--it may prevent much--if you examine it every day to see that it is right as to quality and quantity4 ,do not aim at variety in this branch of your profession4 ,confine a child under three years of age to a very limited bill of fare4 ,his stomach is too delicate an organ to be tampered with4 ,let milk--scalded or boiled1 as a rule--be the staple1 mixed with farina1 barley1 or something of the sort4 ,let him munch ,graham bread and light crackers freely4 ,remove far from him hot bread and griddle-cakes4 ,when he has cut his carnivorous teeth1 ,nature says--8,this creature wants meat40 ,and ,nature's supply is seldom in advance of the demand4 ,if he did not need what the teeth are designed to chew1 you may be sure they would not be given him4 ,grant him the novel food sparingly and with discretion as to kind4 ,rare beef and well-boiled mutton1 tender roast or boiled chicken and turkey are safe4 ,withhold fried meats of every description4 ,do not let him touch veal or pork in any shape4 ,mince the meat very finely to save his digestive apparatus all unnecessary work4 ,mealy old potatoes--never new or waxy--young onions1 boiled in two waters2 fresh asparagus1 green peas1 and dry sweet potatoes should suffice for vegetables1 with1 of course1 rice and hominy4 ,for dessert1 once in a while1 a simple custard1 a taste of home-made ice-cream1 rice and farina puddings1 ,graham hasty pudding2 the inner part of a well-roasted apple1 and1 in their season1 ripe peaches and apples1 will not harm him1 taken in moderation1 if he be well and strong4 ,pare the fruit always4 ,the skin of an apple is as bad for him as a bit of your kid gloves would be2 that of a grape more indigestible than sole-leather4 ,raisins--8skins and all0--are unfit for anybody to eat4 ,pulp and pits1 they are poisonous for baby4 ,ditto1 pickles1 pastry1 and preserves4 ,ditto1 most kinds of cake and all sorts of fruit puddings4 ,give him light suppers1 and put him to bed early in a dark room4 ,he will not grow better in a glare of artificial light than will your camellias and azalias4 ,always see for yourself that his last waking thoughts are pleasant2 that he shuts his eyes at peace with the world and in love with you2 that his feet are warm1 his stomach easy1 and his body not overloaded with blankets and quilts2 also1 that the nursery is clean and freshly aired4 ,these are better prescriptions for sound slumber than all the old wives' fables of the excellent properties of that pernicious drug--,soothing ,syrup4 ,,farina4 #a cup boiling water4 #a cup fresh milk4 #a large tablespoonful ,hecker's ,farina1 wet up with cold water4 #b teaspoonfuls white sugar4 ,a pinch of salt4 ,stir the farina into the boiling water 7slightly salted7 in the farina kettle 7i4 e41 one boiler set within another1 the latter filled with hot water74 ,boil fifteen minutes1 stirring constantly until it is well-thickened4 ,then add the milk1 stirring it in gradually1 and boil fifteen minutes longer4 ,sweeten1 and give to the child so soon as it is cool enough4 ,you may make enough in the morning to last all day2 warming it up with a little hot milk as you want it4 ,keep in a cold place4 ,some of the finest children ,i have ever seen were reared upon this diet4 ,do not get it too sweet1 and cook it well4 ,be sure the farina is sweet and dry4 ,,barley4 ,it sometimes happens that milk disagrees with a delicate infant so seriously that it is necessary to substitute some other article of diet for a few days4 ,i have known barley water to be used1 in such cases1 with great success4 #b cups boiling water4 #b tablespoonfuls pearl barley--picked over and washed4 ,a pinch of salt4 #b teaspoonfuls white sugar--not heaping4 ,soak the barley half an hour in a very little lukewarm water1 and stir1 without draining1 into the boiling water1 salted very slightly4 ,simmer one hour1 stirring often1 and strain before sweetening4 ,,arrowroot4 #a cup of boiling water4 #a cup fresh milk4 #b teaspoonfuls best ,bermuda arrowroot1 wet with cold water4 #a small pinch of salt4 #b even teaspoonfuls white sugar1 dissolved in the milk4 ,stir the arrowroot paste into the salted boiling water2 stir and boil five minutes or until it is clear2 add the sweetened milk1 and boil ten minutes1 slowly1 still stirring4 ,if the child has fever1 or cannot digest milk1 substitute hot water for it4 ,it is1 however1 a dangerous experiment to forbid milk altogether for an infant4 ,i should rather diminish the quantity1 putting in1 say1 one-third or one-fourth as much as the receipt names1 and filling up with boiling water4 ,,rice ,,jelly4 cup whole rice1 well-washed and soaked two hours in a little warm water2 then added1 with the water1 to that in the kettle4 #c pints cold water4 #a small pinch of salt1 put into the water4 ,sweeten to taste with loaf sugar4 ,simmer the rice half an hour2 then boil it until it is a smooth paste1 and the water is reduced one-half4 ,strain through double tarlatan1 sweeten1 and give to the child4 ,this is an admirable preparation for an infant suffering with weakness of the bowels4 ,if there is no fever1 you may put one-third part milk1 boiled with the rice4 ,give a few spoonfuls every hour or half hour4 ,,milk ,,and ,,bread4 #a cup boiled milk4 #b tablespoonfuls stale ,graham bread4 ,a very little sugar4 ,crumble the bread into the boiled milk1 sweeten1 and when cool enough1 feed to the child with a spoon4 ,,wheaten ,,grits4 #d tablespoonfuls grits 7cracked wheat7 soaked in a little cold water one hour1 and then put into the kettle4 #a quart boiling water4 #a cup milk4 ,a pinch of salt4 ,boil the soaked grits in the quart of water one hour1 stirring up often2 add the milk and boil half an hour longer4 ,sweeten to taste1 and if the child is well1 pour cream over it4 ,this is designed for children over a year old4 ,it is slightly cathartic2 especially if the milk be omitted1 and is most useful in regulating the bowels4 ,when this can be done without drugs1 it is far better4 ,,hominy ,,and ,,milk4 cup small hominy4 #a scant quart of cold water4 ,pinch of salt4 ,boil one hour1 stirring often4 ,while hot1 mix some soft with new milk1 sweeten to taste and feed to baby with a spoon4 ,this is also relaxing to the bowels1 and should not be given if the child is disposed to summer complaint4 ,,graham ,,hasty ,,pudding4 #a cup ,graham flour1 wet up with cold water4 #a large cup boiling water and same quantity of milk4 #a saltspoonful of salt4 ,stir the wet flour into the boiling water1 slightly salted4 ,boil fifteen minutes1 stirring almost constantly4 ,add the milk and cook1 after it has come again to a boil1 ten minutes longer4 ,give with sugar and milk for breakfast4 ,eaten with cream1 nutmeg1 and powdered sugar1 this is a good plain dessert for grown people as well as children4 ,,rice ,,flour ,,hasty ,,pudding ,is made as above1 substituting two heaping tablespoonfuls rice flour for the ,graham4 ,,milk ,,porridge4 #a tablespoonful ,indian meal wet to a paste with cold #a tablespoonful white flour water4 #b cups boiling water4 #b cups milk4 ,a good pinch of salt4 ,boil the paste in the hot water twenty minutes2 add the milk and cook ten minutes more1 stirring often4 ,eat with sugar and milk1 stirred in while hot4 ,,mush ,,and ,,milk4 #a cup ,indian meal1 wet up with cold water4 #b quarts cold water4 ,salt to taste4 ,boil two hours2 stirring often with a wooden spoon or a stick4 ,to be eaten hot with milk and sugar4 ,,condensed ,,milk4 ,this is perhaps the safest substitute for the 8good milk from one cow10 which few mothers in town can procure4 ,keep the can in a cool place and mix according to directions4 ,,sundries4 ,,cleaning ,,pots1 ,,kettles1 ,,and ,,tins4 ,boil a double handful of hay or grass in a new iron pot1 before attempting to cook with it2 scrub out with soap and sand2 then set on full of fair water1 and let it boil half an hour4 ,after this1 you may use it without fear4 ,as soon as you empty a pot or frying-pan of that which has been cooked in it1 fill with hot or cold water 7hot is best7 and set back upon the fire to scald thoroughly4 ,new tins should stand near the fire with boiling water in them1 in which has been dissolved a spoonful of soda1 for an hour2 then be scoured inside with soft soap2 afterward rinsed with hot water4 ,keep them clean by rubbing with sifted wood-ashes1 or whitening4 ,copper utensils should be cleaned with brickdust and flannel4 ,never set a vessel in the pot-closet without cleaning and wiping it thoroughly4 ,if grease be left in it1 it will grow rancid4 ,if set aside wet1 it is apt to rust4 ,,knives4 ,clean with a soft flannel and ,bath brick4 ,if rusty1 use wood-ashes1 rubbed on with a newly cut bit of ,irish potato4 ,this will remove spots when nothing else will4 ,keep your best set wrapped in soft white paper2 then in linen1 in a drawer out of damp and dust4 ,never dip the ivory handles of knives in hot water4 ,,silver4 ,wash1 after each meal1 all that is soiled1 in very hot soft water1 with hard soap4 ,wipe hard and quickly on a clean towel2 then polish with dry flannel4 ,if discolored with egg1 mustard1 spinach1 or beans1 by any other means1 rub out the stain with a stiff toothbrush 7used only for this purpose71 and silver soap4 ,for years ,i have used no other preparation for cleaning silver than the ,indexical silver soap1 applied as ,i have described4 ,after rubbing with a stiff lather made with this1 wash off with hot water1 wipe and polish while hot4 ,there is no need for the weekly silver cleaning to be an event or a bugbear1 if a little care and watchfulness be observed after each meal4 ,silver should never be allowed to grow dingy4 ,if ,bridget or ,chloe will not attend properly to this matter1 take it in hand yourself4 ,have your own soap-cups--two of them--one with common soap1 the other with a cake of silver soap in the bottom4 ,have for one a mop1 for the other a stiff brush--a toothbrush is best4 ,use your softest towels for silver4 ,besides being clean and easy of application1 the silver soap will not wear away the metal as will whiting or chalk1 or plate-powder1 however finely pulverized4 ,,china ,,and ,,glass4 ,there are few of the minor crooks in the lot of the careful housewife that cause her more anxiety and more discouragement than the attempt to teach domestics how to wash up dishes4 8,i've heard that ,mrs4 ---- is very exact about some things1 such as washing up dishes and the likes of that60 said a woman to me1 with an affected laugh1 having called to apply for the then vacant position of cook in my kitchen4 ,she had high recommendations1 a whine engrafted upon her native brogue1 and spoke of me in the third person--a trick of cheap 7and bogus7 gentility that tries my nerves and temper to the very marrow of my spine4 8,i was a-saying to myself1 as ,i came along1 that ,mrs4 ---- must have been very onlucky in her girls if she had to tache them how to wash up dishes4 ,i always thought that was one of the things that came kinder nat'ral to every cook40 8,mrs4 ----'s0 experience goes to prove that the wrong way of doing this must 8come natural0 to the class mentioned1 and that ,nature is mighty in woman4 ,the fact that the right way is not to pile unrinsed dishes and plates in a big pan with a loose bit of soap on top1 and pour lukewarm water over all2 then with a bit of rag to splash said water over each separately1 and make another pile of them upon the kitchen-table1 until the last is drawn1 reeking with liquid grease1 sticky and streaming1 from the now filthy puddle of diluted swill2 then to rub them lightly and leisurely with one towel--be they many or few--is as difficult of comprehension to the scullionly mind as would be a familiar lecture upon the pons asinorum4 ,yet the right and only neat method is so simple and easy6 ,rinse the greasy plates1 and whatever is sticky with sugar or other sweet1 in hot water and transfer to a larger pan of very hot4 ,wash glass first2 next silver2 then china--one article at a time1 although you may put several in the pan4 ,have a mop with a handle2 rub upon the soap 7over which the water should have been poured7 until you have strong suds4 ,there is a little implement made by the 8,dover ,stamping ,co410 a cup of tinned wire1 called a 8soap-shaker10 that greatly facilitates this process of suds-making1 without waste of soap4 ,wash both sides of plate and saucer1 and wipe before putting it out of your hand4 ,draining leaves streaks which can be felt by sensitive finger-tips1 if not seen4 ,if china is rough to the touch1 it is dirty4 ,hot1 clean suds1 a dry1 clean towel1 and quick wiping leave it bright and shining4 ,roll your glasses around in the water1 filling them as soon as they touch it1 and you need never crack one4 ,a lady did once explain the dinginess of her goblets to me by saying that she was 8afraid to put them in hot water4 ,it rots glass and makes it so tender6 ,i prefer to have them a little cloudy40 ,this is literally true--that she said it1 ,i mean4 ,certainly not that a year's soak in hot water could make glass tender4 ,,washing ,,windows4 ,dissolve a little washing-soda in the water if the glass is very dim with smoke or dirt4 ,do not let it run on the sash1 but wash each pane with old flannel2 dry quickly with a soft1 clean towel1 wiping the corners with especial care4 ,polish with chamois skin1 or newspapers rubbed soft between the hands4 ,,to ,,clean ,,carpets4 ,sprinkle the carpet with tea-leaves2 sweep well2 then use soap and soft1 warm water for the grease and dirt spots4 ,this freshens up old carpets marvellously4 ,rub the wet spots dry with a clean cloth4 ,,to ,,clean ,,paint4 ,scour with a flat brush1 less harsh than that used for floors1 using warm soft suds2 before it dries wash off with old flannel dipped in clean cold water1 and wipe dry with a linen towel or cloth4 ,go through the whole process quickly1 that the water may not dry upon and streak the paint4 ,,to ,,keep ,,woolens4 ,beat out all the dust1 and sun for a day2 shake very hard2 fold neatly and pin--or1 what is better1 sew up--closely in muslin or linen cloths1 putting a small lump of gum-camphor in the centre of each bundle4 ,wrap newspapers about all1 pinning so as to exclude dust and insects4 ,these are really all the precautions necessary for the safety even of furs1 if they are strictly obeyed4 ,but you may set moths at defiance if you can1 in addition to these1 secure1 as a packing-case1 a whiskey or alcohol barrel1 but lately emptied1 and still strongly scented by the liquor4 ,have a close head1 and fit it in neatly4 ,set away in the garret1 and think no more of your treasures until next winter4 ,,to ,,wash ,,doubtful ,,calicoes4 ,put a teaspoonful of sugar of lead into a pailful of water1 and soak fifteen minutes before washing4 ,,to ,,clean ,a ,,cloth ,,coat4 ,rub soap upon the wristbands and collar2 dip them in boiling-hot suds--and scrub with a stiff clean brush4 ,treat the grease and dirt spots in the same way4 ,change the suds for clean and hot as it gets dirty4 ,wet and brush the whole coat1 the right way of the cloth1 with fresh suds1 when you have scoured out the spots1 adding three or four tablespoonfuls of alcohol to the water4 ,stretch the sleeves1 pocket-holes1 wristbands1 and collar into shape1 folding the sleeves as if they had been ironed1 also the collar4 ,lay upon a clean cloth1 spread upon the table or floor1 and let it get perfectly dry in the shade1 turning over three or four times without disturbing the folds4 ,,to ,,clean ,,silk4 ,to ,remove ,grease ,spots4--,scrape ,venetian or ,french chalk fine2 moisten to a stiff paste with soap-suds2 make it into flat cakes by pressing between two boards1 and dry in the sun or oven4 ,keep these for use4 ,when you need them1 scrape one to powder and cover the spot with it1 laying the silk upon a fine clean linen or cotton cloth4 ,lay two or three folds of tissue-paper upon the chalk1 and press it with a hot iron for a minute or more1 taking care it does not touch the silk4 ,raise the paper and scrape off the grease with the chalk4 ,split a visiting-card1 and rub the place where the spot was1 with the inside1 to restore the lustre4 ,the silk should be pressed on the wrong side4 ,if the spot be discovered at once1 simply rub the wrong side hard with powdered ,french chalk1 and leave it to wear off4 ,to ,wash ,silk4--,mix together #b cups cold water4 #a tablespoonful honey4 #a tablespoonful soft soap4 #a wineglass alcohol4 ,shake up well2 lay the silk1 a breadth at a time1 on a table1 and sponge both sides with this1 rubbing it well in2 shake it about well and up and down in a tub of cold water2 flap it as dry as you can1 but do not wring it4 ,hang it by the edges1 not the middle1 until fit to iron4 ,iron on the wrong side while it is very damp4 ,black and dark or sober-colored silks may be successfully treated in this way4 ,to ,smooth ,wrinkled ,silk4--,sponge on the right side with very weak gum-arabic water1 and iron on the wrong side4 ,,to ,,renew ,,wrinkled ,,crape4 ,stretch over a basin of boiling water1 holding it smooth1 but not tight1 over the top1 and shifting as the steam fairly penetrates it4 ,fold1 while damp1 in the original creases1 and lay under a heavy book or board to dry4 ,it will look almost as well as new4 ,,to ,,restore ,,the ,,pile ,,of ,,velvet4 ,if but slightly pressed1 treat as you would crape4 ,steam on the right side until heated through4 ,if very badly crushed1 wet on the wrong side2 let an assistant hold a hot iron1 bottom upward1 and pass the wet side of the velvet slowly over the flat surface--a sort of upside-down ironing4 ,when the steam rises thickly through to the right side1 it will raise the pile with it4 ,dry without handling4 ,,to ,,curl ,,tumbled ,,feathers4 ,hold over the heated top of the range or stove1 not near enough to burn2 withdraw1 shake them out1 and hold them over it again until curled4 ,,to ,,clean ,,straw ,,matting4 ,wash with a cloth dipped in clean salt and water2 then wipe dry at once4 ,this prevents it from turning yellow4 ,,to ,,wash ,,lawn ,,or ,,thin ,,muslin4 ,boil two quarts of wheat-bran in six quarts1 or more1 of water1 half an hour4 ,strain through a coarse towel and mix in the water in which the muslin is to be washed4 ,use no soap1 if you can help it1 and no starch4 ,rinse lightly in fair water4 ,this preparation both cleanses and stiffens the lawn4 ,if you can conveniently1 take out all the gathers4 ,the skirt should always be ripped from the waist4 ,,to ,,wash ,,woolens4 ,wash in clean1 hot soap suds2 rinse out in clear1 hot water1 and shake out the wet without passing through the wringer4 ,worsted dress-goods should never be wrung when washed4 ,,to ,,wash ,,white ,,lace ,,edging4 ,have a quart bottle covered with linen1 stitched smoothly to fit the shape4 ,begin at the bottom and wind the lace about it1 basting fast at both edges1 even the minutest point1 to the linen4 ,wash on the bottle1 soaping it well1 rinse by plunging in a pail of fair water1 and boil as you would a white handkerchief1 bottle and all4 ,set in the hot sun to dry4 ,when quite dry1 clip the basting-threads1 and use the lace without ironing4 ,if neatly basted on1 it will look nearly as well as new--if not quite4 ,,black ,,lace4 cup rain water1 or very soft spring water4 #a teaspoonful borax4 #a tablespoonful spirits of wine4 ,squeeze the tumbled rusty lace through this four times1 then rinse in a cup of hot water in which a black kid glove has been boiled4 ,pull out the edges of the lace until almost dry2 then press for two days between the leaves of a heavy book4 ,,to ,,sponge ,,black ,,worsted ,,dresses4 ,sponge on the right side with a strong tea made of fig leaves1 and iron on the wrong4 ,this process restores lustre and crispness to alpaca1 bombazine1 etc4 ,,to ,,clean ,,very ,,dirty ,,black ,,dresses4 #b parts soft water to #a part alcohol1 or if there be paint spots upon the stuff1 spirits turpentine4 ,soap a sponge well1 dip in the mixture and rub1 a breadth at a time1 on both sides1 stretching it upon a table4 ,iron on the wrong side1 or that which is to be inside when the stuff is made up4 ,sponge off with fair water1 hot but not scalding1 before you iron4 ,iron while damp4 ,,to ,,remove ,,stains ,,from ,,marble4 ,make a mortar of unslacked lime and very strong lye4 ,cover the spot thickly with it and leave it on for six weeks4 ,wash it off perfectly clean1 and rub hard with a brush dipped in a lather of soap and water4 ,polish with a smooth1 hard brush4 ,,iron ,,mould ,is as nearly ineradicable as it is possible for stain to be4 ,try moistening the part injured with ink1 and while this is wet1 rub in muriatic acid diluted with five times its weight of water4 ,i have heard that the old and new stain can sometimes be removed together by this operation4 ,,mildew ,is likewise obstinate4 ,if anything will extract it1 it is lemon-juice mixed with an equal weight of salt1 powdered starch1 and soft soap4 ,rub on thickly and lay upon the grass in the hot sun2 renewing the application two or three times a day until the spot fades or comes out4 ,i have also used salt wet with tomato-juice1 often renewed1 laying the article stained upon the grass4 ,sometimes the stain was taken out1 sometimes not4 ,,ink4 ,while the stains are yet wet upon the carpet1 sponge them with skim-milk thoroughly4 ,then wash out the milk with a clean sponge dipped again and again in fair water1 cold4 ,exchange this presently for warm2 then rub dry with a cloth4 ,if the stain is upon any article of clothing1 or table1 or bed linen1 wash in the milk well1 afterward in the water4 ,dry ink stains can be removed from white cloth by oxalic acid1 or lemon-juice and salt4 ,,stains ,,of ,,acids ,,and ,,alkalies4 ,treat acid stains with hartshorn2 alkaline with acids4 ,for instance1 if the color be taken out of cloth by whitewash1 wash with strong vinegar4 ,,grease ,,spots4 #a quart boiling water4 #a oz4 pulverized borax4 oz4 of gum camphor4 ,shake up well and bottle4 ,it is excellent for removing grease spots from woolens4 ,,cure ,,for ,,burns4 ,one-third part linseed oil4 ,two-thirds lime water4 ,shake up well2 apply and wrap in soft linen4 ,until you can procure this keep the part covered with wood-soot mixed to a soft paste with lard1 or1 if you have not these1 with common molasses4 ,,to ,,stop ,,the ,,flow ,,of ,,blood4 ,bind the cut with cobwebs and brown sugar1 pressed on like lint4 ,or1 if you cannot procure these1 with the fine dust of tea4 ,when the blood ceases to flow1 apply laudanum4 ,,to ,,relieve ,,asthma4 ,soak blotting or tissue paper in strong saltpetre water4 ,dry1 and burn at night in your bed-room4 ,i know this to be an excellent prescription4 ,,antidotes ,,to ,,poison4 ,for any poison swallow instantly a glass of cold water with a heaping teaspoonful of common salt and one of ground mustard stirred in4 ,this is a speedy emetic4 ,when it has acted1 swallow the whites of two raw eggs4 ,if you have taken corrosive sublimate take half a dozen raw eggs besides the emetic4 ,if laudanum1 a cup of very strong coffee4 ,if arsenic1 first the emetic1 then half a cup of sweet oil or melted lard4 ,,cologne ,,water4 7,fine47 7,no4 #a47 #a drachm oil lavender4 #a drachm oil bergamot4 #b drachm oil lemon4 #b drachm oil rosemary4 #ej drops tincture of musk4 #h drops oil of cinnamon4 #h drops oil of cloves4 #a pint of alcohol4 ,,cologne ,,water4 7,no4 #b47 #fj drops oil of lavender4 #fj drops oil of bergamot4 #fj drops oil of lemon4 #fj drops orange-flower water4 #a pint of alcohol4 ,cork and shake well4 ,,hard ,,soap4 #f lbs4 washing soda4 #c lbs4 unslaked lime4 ,pour on #d gallons boiling water4 ,let it stand until perfectly clear1 then drain off4 ,put in #f lbs4 clean fat4 ,boil until it begins to harden--about two hours--stirring most of the time4 ,while boiling1 thin with two gallons of cold water1 which you have poured on the alkaline mixture after draining off the four gallons4 ,this must also settle clear before it is drawn off4 ,add it when there is danger of boiling over4 ,try the thickness by cooling a little on a plate4 ,put in a handful of salt just before taking from the fire4 ,wet a tub to prevent sticking2 turn in the soap and let it stand until solid4 ,cut into bars2 put on a board and let it dry4 ,this will make about forty pounds of nice soap2 much better for washing 7when it has dried out for two or three months7 than yellow turpentine soap4 ,,bar ,,soap4 ,buy a box at a time2 cut into small squares and lay upon the garret-floor to dry for several weeks before it is used4 ,,soft ,,soap4 #aj lbs4 grease4 #f lbs4 soda 7washing74 #h gallons hot water4 ,let it stand for several days until the grease is eaten up4 ,if too thick1 add more water4 ,stir every day4 ,if wood-ashes are used instead of soda1 boil the mixture4 ,,index4 ,,page ,,familiar ,,talk #a ,,soups #ae ,vegetable ,soups #af ,asparagus soup 7white7 #ai ---- ---- 7green7 #bj ,bean soup 7dried7 #ah ,bean and corn soup #ah ,corn soup #bc ,graham soup #bb ,green ,pea soup 7,no4 #a47 #af ---- ---- 7,no4 #b47 #af ,gumbo1 or okra ---- #bc ,pea and tomato ---- #ah ,pea 7split and dried7 soup #ag ,potato soup #bb ,tomato 7winter7 soup #bj ---- 7summer7 soup #ba ,turnip soup #ba ,meat ,soups #bd ,beef soup la ,julienne #bd ---- 7brown7 #bf ,brown gravy soup #cj ,chicken soup #ca ,giblet soup #bi ,hare or rabbit soup #cc ,mock turtle soup #bh ,mutton or lamb broth #bg ,oxtail soup #cc ,veal and macaroni soup #bf ,veal and sago soup #ca ,vermicelli soup #bh ,venison soup #cb ,fish ,soups #cd ,cat-fish soup #ce ,clam soup #ce ,eel soup #cf ,green turtle soup #cg ,lobster soup #cf ,oyster soup 7,no4 #a7 #cd ---- soup 7,no4 #b7 #cd ,,fish #ch ,bass 7sea71 boiled #ej ---- fried #ej ,cat-fish1 stewed #ed ---- fried #ed ---- chowder #ee ,chowder1 clam #fh ---- 7,no4 #a7 #ef ---- 7,no4 #b7 #ef ,codfish balls #dj ---- 7fresh71 boiled #ch ---- ---- 7salt71 boiled #ci ---- and potato stew #dj ---- 7salt71 stewed with eggs #dj ,eels1 fried #ef ---- stewed #ee ,fish1 mayonnaise of #ea ,halibut1 baked #db ---- boiled #db ---- devilled #dc ---- steak #dc ,mackerel 7fresh71 boiled #da ---- 7salt71 broiled #da ---- 7fresh71 broiled #da ,perch and other pan-fish #ed ,pickerel1 fried #ec ---- baked with cream #ec ,rock-fish and river bass #ci ,salmon1 baked #dd ---- boiled #dc ---- 7fresh71 pickled #de ---- 7salt71 pickled #dg ---- 7smoked71 broiled #dg ---- steak #de ,salmon-trout1 baked with cream #ea ,salmon-trout1 boiled #eb ---- fried #ec ,shad1 baked #di ---- 7fresh71 boiled #dh ---- 7salt71 boiled #dh ---- 7fresh71 broiled #dh ---- 7salt71 broiled #di ---- fried #di ,sturgeon1 baked #ea ---- steak #ej ,shell-fish #eg ,clam chowder #fh ---- fritters #fh ---- scallop #fg ,crab1 devilled #eh ---- salad #eh ,crabs1 soft #ei ,lobster1 to boil #eg ---- croquettes #eh ---- devilled #eg ---- salad4 7,see ,salads7 #ahi ,oysters1 cream on half-shell #fb ---- broiled #fa ---- fried #fj ---- fritters #fa ---- omelette #fb ---- pt #ff ---- pie #fc ---- pickled #fd ---- raw #fe ---- roast #fe ---- scalloped #fa ---- steamed #ff ---- stewed #fj ,scallops #fg ,terrapin or turtle #ei ,,poultry #fi ,chicken1 boiled #gd ---- broiled #gf ---- fricasseed 7brown7 #ge ---- ---- 7white7 #ge ---- fried 7,no4 #a7 #gf ---- ---- 7,no4 #b7 #gg ---- and ham #gi ,chicken-pie 7baked7 #gh ---- pot-pie #gg ---- pudding #gh ---- roast #gd ,ducks1 roast #hj ---- stewed #ha ,duck1 cold1 to use up #hj ,goose-pie #hb ---- roast #hb ,guinea-fowl1 roast #ha ,pigeons1 broiled #hd ,pigeon-pie #hd ,pigeons1 roast #hc ---- stewed #hc ,turkey1 boiled #gb ---- ragot of #gc ---- roast #ga ---- scallop of #gb ,,meats #hd ,beef #hd ,beef la mode #hh ---- breakfast stew of #hi ---- 7corned71 boiled #ic ---- hashed #ij ---- heart1 stewed #ib ---- 7dried7 #id ,beef-steak #hf ---- and onions #hg ---- pie #ia ,beef1 roast #hd ---- tongue1 boiled #ic ---- to corn #ic roast1 with ,yorkshire pudding #he ,beef-pie1 potato crust #ib ,mutton and ,lamb #id ,mutton la venison #ie ---- boiled #if ---- or lamb chop #ig ---- ---- cutlets1 baked #ig ,mutton-ham #ih ---- or lamb rchauff #ii ---- ---- roast #id ,mutton-stew #if ,veal #ii ,calf's head in a mould #ajh ,calf's head scalloped #ajf ---- stewed #aje ,calf's brains1 croquettes of #aaa ---- liver1 fried #aab ---- ---- roast #aaa ---- ---- stewed #aab ,imitation pt de foie gras #aac ,sweet-breads1 broiled #ajg ---- fried #ajf ---- roasted #ajg ---- stewed #ajg ,veal1 breast of 7roast7 #ajj ---- chops #aja ---- cutlets la ,maintenon #aaj ---- cutlets 7plain7 #aja ---- fillet of 7roast7 #ajj ---- fillet stewed #ajd ---- jellied #ajh ---- loin of 7roast7 #aja ---- marbled #aad ---- minced #aji ---- olives with oysters #aji ---- pts #aje ---- pie #ajb ---- scallop #aje ---- shoulder of 7roast7 #aja ---- steak #ajb ---- stewed #ajc ---- knuckle of 7stewed7 #ajd ,pork #aad ,brawn 7,no4 #a7 #acj ---- 7,no4 #b7 #aca ,chine1 roast #aah ,chops #aba ,ham1 to cure #acd ---- baked #acf ---- barbecued #acg ---- boiled #ace ---- broiled #acg ---- glazed #ace ---- fried #acg ---- roast #acf ---- sandwiches #ach ---- and chicken sandwiches #ach ---- and chicken pie #aci ---- and eggs #aci ---- steamed #ace ,lard #abi ,leg of pork1 roast #aaf ,loin of pork1 roast #aag ,pig's head1 roast #abb ---- with liver and heart #abb ,pig1 roast 7whole7 #aac ,pork-steak #aba ---- stewed #aba ,pot-pie of pork #abd ---- ,cheshire #abe ,pork1 to pickle 7,no4 #a7 #acb ---- ---- 7,no4 #b7 #acc ---- ---- and beans #aci ,pudding1 pork and peas #adj ,spare-rib1 roast #aag ,sausage1 ,bologna 7cooked7 #abh ---- ---- 7uncooked7 #abg ,sausage 7,no4 #a7 #abe ---- 7,no4 #b7 #abg ---- 7,no4 #c7 #abg ,saveloys1 #acb ,souse1 or head-cheese #abc ,souse of pig's feet and ears #abc ,,company #adj ,,game #adg ,venison #adg ,cutlets of venison #aej ,fawn1 roast #aeb ,ham--venison #aed ,hash venison #aej ,haunch venison #adh ,neck venison #adi ,pasty venison #aeb ,sausage venison #aee ,shoulder venison of1 roast #adi ---- venison of1 stewed #adi ,steak venison #aej ,rabbits or ,hares #aee ,barbecued rabbit #aeh ,fried rabbit #aeh ,fricassee of rabbit 7brown7 #aeg ---- rabbit 7white7 #aeg ,larded rabbit #aeh ,pie of rabbit #aei ,rabbit roast #aef ---- stewed with onions #aef ,squirrels #aei ,broiled squirrel #afa ,brunswick stew #afj ,ragot of squirrel #afj ,pheasants1 partridges1 quails1 grouse1 etc4 #afa ,grouse1 broiled #afb ---- roast #afb ---- ---- with bacon #afb ,quails1 broiled #afb ---- roast #afb ---- ---- with ham #afb ,quail-pie #afd ,pheasant and partridge1 roast #afa ,pie of game #afc ,salmi of game #afb ,wild ducks #afe ---- ---- roast #afe ---- ---- stewed #aff ,wild pigeon pie #afe ---- ---- stewed #afd ,wild turkey #aff ,small birds #afg ,game1 to keep from tainting #afi ,ortolans1 reed-birds1 rail and sora #afi ,salmi of woodcock or snipe #afi ,snipe1 roast #afg ,woodcock1 roast #afh ---- broiled #afh ,,sauces ,,for ,,meat ,,and ,,fish #agj ,anchovy sauce #agd ,apple sauce #agh ,asparagus sauce #agg ,bread sauce #agd ,butter1 to ,brown #agi ,cauliflower sauce #agg ,crab sauce #agc ,cranberry sauce #agh ,drawn butter 7,no4 #a7 #agj ---- ---- 7,no4 #b7 #agj ---- ---- 7,no4 #c7 #aga ,egg sauce #aga ,flour1 to brown #agi ,matre d'htel sauce #agf ,mint sauce #agf ,mushroom sauce #agf ,onion sauce #age ,oyster sauce #agb ,peach sauce #agh ,sauce for boiled or baked fish #agb ---- lobster #agd ,white celery sauce #age ---- sauce for fish #agb ,,catsups ,,and ,,flavored ,,vinegars #agi ,a good store sauce #ahd ,celery vinegar #ahe ,elderberry catsup #ahe 8,ever-ready0 catsup #ahc ,horse-radish catsup #ahj ---- vinegar #ahf ,imitation ,worcestershire sauce #aha ,lemon catsup #ahc ,made mustard #agi ,mock capers #ahd ,mushroom catsup #aha ,onion vinegar #ahe ,oyster catsup #ahb ,pepper vinegar #ahf ,tomato catsup #ahb ,walnut catsup #ahj ,,salads #ahg ,cabbage salad1 or cold slaw #aib ,celery salad #aid ,chicken salad #aij ,excelsior lobster salad with cream dressing #ahi ,lettuce salad #aia ,lobster salad #ahh ,mock crab #aif ,potato salad #aie ,salmon salad #aid ,sydney ,smith's salad dressing #ahg ,summer salad #aib ,tomato salad #aic ,water cresses #aib ,,vegetables #aig ,artichokes #bbi ,asparagus1 boiled #bad ---- in ambush #bae ---- and eggs #bad ,beans1 butter1 or ,lima #bbf ---- 7dried7 #bbg ---- ,french1 string or 8snap0 #bbf ---- kidney1 and other small #bbf ,beets1 boiled #bbg ---- stewed #bbg ,broccoli and ,brussels sprouts #baj ,broccoli and eggs #baj ,cabbage1 boiled #bjf ---- fried #bjh ---- ladies' #bjh ,cabbage and bacon #bjf ---- sprouts1 or 0collards8 #bjg ---- stuffed #bjg ,carrots1 boiled #bbd ---- mashed #bbe ---- stewed #bbe ,cauliflower1 boiled #bji ---- scalloped #baj ---- stewed #bji ,celery #bcc ---- stewed #bcd ,corn 7green71 boiled #bbj ---- ---- fritters1 or cakes #bbb ,corn 7green71 pudding #bbb ---- ---- roast #bbc ---- ---- stewed #bbc ---- ---- and tomatoes #bba ---- ---- and beans 7succotash7 #bba ,cucumbers1 fried #bbj ---- raw #bai ---- stewed #bbj ,cymblings 7summer squash7 #bbi ,egg-plant1 fried #bbd ---- stuffed #bbd ,hominy croquettes #bcf ---- boiled #bce ---- baked #bcf ---- fried #bcf ,macaroni la crme #bci ---- baked #bch ---- stewed1 ,italian style #bch ,mushrooms #bca ---- baked #bcc ---- broiled #bcc ---- stewed #bcb ,okra #bce ,onions1 baked #baf ---- boiled #bae ---- stewed #bae ---- stuffed #bag ,parsnips1 boiled #bbg ---- buttered #bbh ---- fried #bbh ---- fritters #bbh ---- mashed #bbh ,peas 7green71 fritters or cakes #bac ---- green #bac ,poke-stalks #bca ,potatoes1 baked #bjj ---- boiled with skins on #aig ---- boiled without skins #aih ---- 7new71 boiled #aii ---- browned 7whole7 #bjc ---- ---- 7mashed7 #bjd ---- broiled #bjd ---- la crme #bjb ,potato-cakes #bjd ---- croquettes #bja ,potatoes1 fried #bja ---- mashed #aii ---- matre d'htel #bja ,potato-puff #bja ---- ribbon #bjb ---- scallop #bjc ,potatoes 7stewed for breakfast7 #bjj ,potatoes 7old71 stewed #bjj ---- stuffed #bjc ---- 7sweet71 boiled #bje ---- ---- fried #bje ---- ---- roast #bjd ,pumpkin1 baked #bcj ---- stewed #bcj ,radishes #bcd ,rice1 boiled #bcc ---- croquettes #bcg ,salsify 7or oyster-plant71 fried #bbc ,salsify 7or oyster-plant71 stewed #bbc ,sea-kale1 boiled #bbi ---- stewed #bbi ,squash 7summer7 #bbi ---- 7winter7 #bcj ,sauerkraut #bjh ,spinach la crme #bac ---- boiled #baa ,succotash #bba ,tomatoes1 baked #bai ---- broiled #bah ---- raw #bai ---- scalloped #bah ---- and corn scallop #bah ---- stewed #bag ---- stuffed and baked #bah ,turnips1 boiled 7whole7 #baa ---- mashed #baa ,,eggs #bci ,eggs au lit 7in bed71 #bde ---- baked #bdc ,egg-baskets #bdf ,eggs1 boiled #bda ---- breaded #bdc ---- ,chinese bird's nest of #bdd ---- devilled #bdf ---- dropped or poached #bda ---- fried #bdb ---- fricasseed #bdb ---- with ham #bdb ---- poached la crme #bda ---- ---- with sauce #bdd ---- scalloped #bdd ---- scrambled #bdc ---- upon toast #bde ,egg-balls for soup #bdh ,omelette1 asparagus #bdh ---- aux fines herbes #bdh ---- cauliflower #bdg ---- cheese #bdh ---- plain #bdf ---- with ham1 chicken1 or tongue #bdg ,sweet omelettes #bdh ,omelette1 apple #bdi ---- jelly #bej ---- souffle1 baked #bdi ---- ---- fried #bdh ,,milk1 ,,butter1 ,,cheese1 ,,etc4 #bea ,bonny clabber1 or 8loppered milk0 #bec ,butter 7to make7 #bea ,cheese #bed ,cottage cheese #bef ,cream cheese #bef ,junket1 or mountain custard #bec ,rennet #bec ,thickened milk #bed ,,bread #bef ,bread 7family71 brown #bfg ,boston1 brown #bfi ,bread 7family71 white #bfe ,buttermilk bread #bgj ,bread1 milk #bgj ---- rice #bga ---- rye #bfi ,biscuit1 ,graham #bge ---- minute #bgf ---- ,mrs ,e's 7soda7 #bgd ---- risen #bgb ---- potato #bgd ,crackers1 butter #bgh ,crumpets 7plain7 #bgi ---- 7sweet7 #bgi ,muffins1 ,belle's #bhb ---- buttermilk #bha ---- ,charlotte #bha ---- cream #bhj ---- ,graham #bhj ---- hominy #bha ---- queen #bhj ,muffins1 0,mother's8 #bha ---- rice #bhb ,powders1 baking #bfd ,rolls1 ,french 7,no4 #a7 #bga ---- ---- 7,no4 #b7 #bgb ,rusk 7dried7 #bgg ---- 7sweet7 #bgf ,sally ,lunn 7,no4 #a7 #bgc ---- ---- 7,no4 #b7 #bgd ,sponge for bread 7potato7 #bfd ---- ---- ---- 7plain7 #bfd ,wafers #bgi ,wheatlets1 ,graham #bgf ,yeast cakes #bfc ---- 7hop7 #bfa ---- 7potato7 #bfb ---- 7self-working7 #bfa ,corn bread #bhc ,ash-cake #bhi ,batter-bread1 or egg-bread #bhh ,corn-bread1 nonpareil #bhe ---- risen 7,no4 #a7 #bhf ---- ---- 7,no4 #b7 #bhh ---- steamed #bhf ,crumpets1 ,corn-meal #bhg ,johnny-cake #bhg ---- ,aunt ,jenny's #bhh ,muffins1 ,corn-meal #bhf ,pone #bhh ---- fried #bhi ,griddle-cakes1 waffles1 etc4 #bhi ,cakes1 ,auntie's 7without eggs7 #bia ---- buckwheat #bij ---- batter 7risen7 #bib ---- cream #bic ---- flannel #bij ---- ---- 7eggless7 #bia ---- ,graham #bia ---- ,grandpa's favorite #bib ---- hominy #bic ---- rice #bib ---- velvet #bic ,flapjacks1 corn-meal #bia ,waffles1 0,mother's8 #bid ---- rice 7,no4 #a7 #bid ---- ---- 7,no4 #b7 #bie ---- ---- and corn-meal #bie ---- risen #bid ---- quick #bie ,shortcake1 etc4 #bie ,buns1 ,easter 78hot cross07 #bih ---- plain #bih ,shortcake1 ,grandma's #big ---- ,scotch #big ---- strawberry #bif ---- ,sunnybank #bie ,,cake4 ,almond cake #cah ,black cake #cag ,caramel cake #caj ,chocolate cake #caj ---- caramels #cac ---- clairs #cac ,cocoanut cake #cjd ---- ---- 7,rosie's7 #cje ---- cakes 7small7 #cjf ---- cake 7loaf7 #cje ---- cones #cjf ,corn-starch cake #cba ,cream cake #cjc ,dover cake #caj ,ellie's cake #cad ,french cake #cjh ,fruit cake #cah ,gold cake #cai ,huckleberry cake #cba ,jelly cake #cjd ,lady cake 7,no4 #a7 #cji ---- ---- 7,no4 #b7 #cji ,lee cake #cjg ,lemon cake 7,no4 #a7 #cjh ---- ---- 7,no4 #b7 #cjh ,lincoln cake #caf ,marble cake #caa ,marbled cake #cab ,martha's cake #cjc ,mrs4 ,m4's cup cake #cjc ,mrs4 ,m4's sponge-cake #cad ,macaroons1 almond #cbj ,nut-cake #cai 8,one1 two1 three1 four0 cake 7cocoanut7 #cje ,pound cake 7,no4 #a7 #cae ---- ---- 7,no4 #b7 #cae ,silver cake #cbj ,sister ,mag's cake #cji ,sponge cake #cad ,washington cake #caf ,white cake #cbb ,white ,mountain cake #cjg ,icing #cja ,almond icing #cjb ,chocolate icing #cac ,plain icing #cja ,small ,cakes1 ,cookies1 etc4 #cbb ,boston cream cakes #cce ,cakes1 bread #ccd ---- currant #cbg ---- ,new ,year's #cbc ---- small sugar #cbb ---- 7drop71 sponge #cbg ,cookies1 ,mrs4 ,b4's #cbb ---- coriander #cbc ---- molasses #cbd ---- 0,mother's8 #cbc ---- rice flour #cbd ,crullers1 ,annie's #cbi ---- ,aunt ,margaret's #cbh ---- ,katie's #cbi ---- 0,mother's8 #cbi ,doughnuts1 quick #ccj ---- risen #cbi ,ginger snaps 7,no4 #a7 #cbd ---- ---- 7,no4 #b7 #cbe ---- ---- 7,no4 #c7 #cbe ,jumbles1 almond #cbg ---- ,aunt ,margaret's #cbe ---- lemon #cbf ---- ,mrs4 ,m4's #cbf ---- ring #cbf ,lady's fingers #cbh ,macaroons1 almond #cbj ,nougat #ccf ,wafers 7sweet7 #cce ,gingerbread #ccj ,gingerbread fruit #ccd ---- loaf 7,no4 #a7 #ccb ---- ---- 7,no4 #b7 #ccb ---- plain #ccb ---- soft #ccj ---- spiced #ccc ---- sponge #cca ---- sugar #ccb ,,pies #ccg ,apple pie 7,no4 #a7 #cde ---- ---- 7,no4 #b7 #cde ,blackberry pie #cee ,cherry pie #cee ,cocoanut pie 7,no4 #a7 #ceb ---- ---- 7,no4 #b7 #ceb ,crust for pies 7,no4 #a7 #cch ---- ---- ---- 7,no4 #b7 #cci ---- ---- ---- transparent #cda ,custard pie #ced ---- apple pie #cdf ---- chocolate pie #cec ---- corn-starch pie #ced ---- cocoanut pie #cec ,lemon pie 7,no4 #a7 #cdi ---- ---- 7,no4 #b7 #cdi ---- ---- 7,no4 #c7 #cej ---- cream pie #cdi ,mringue apple-pie 7and peach7 #cdf ,mince-meat1 apple1 for pies #cdd ,mince pie 7,no4 #a7 #cda ---- ---- 7,no4 #b7 #cdb ,mock mince-meat #cdd ,orange pie #cej ,paste1 ,french puff #cdj ---- puff #cdj ,peach pie #cee ,pippin pie #cdf ,potato pie1 ,irish #cdh ---- ---- sweet 7,no4 #a7 #cdg ---- ---- ---- 7,no4 #b7 #cdh ,plum pie #cef ,pumpkin pie 7,no4 #a7 #cdg ---- ---- 7,no4 #b7 #cdg ,raspberry pie #cee ,ripe gooseberry pie #cef ,rhubarb ,pie #ceh ,squash pie #cdg ,strawberry pie #ceg ,tarts4 ,tart1 chocolate #cea ---- eam raspberry #ceg ---- cranberry #cef ---- currant #cee ---- currant and raspberry #cee ---- damson #cef ---- green gooseberry #cef ---- lemon #cea ,tartlets1 orange #cea ---- rhubarb #ceg ,,servants #ceh ,,puddings #cga ,baked ,puddings #cgb ,alice's pudding #cha ,apple1 pudding1 baked #cgb ---- dumplings baked #cgf ---- batter pudding #cgd ---- mringue pudding #cgb ---- and plum pudding #cge ---- sweet pudding #cgc ---- and tapioca pudding #cge ,arrowroot pudding #cgh ,batter pudding 7,no4 #a7 #chf ---- ---- 7,no4 #b7 #chg ,bread pudding #cgh ---- and butter pudding #chj ---- fruit pudding #cgi ,bread and marmalade pudding #chj 8,brown ,betty0 #cgd ,cocoanut pudding #cij ,corn-starch pudding #cgg ---- ---- mringue pudding #cgh ,cottage pudding #chg ,cracker pudding #chb ---- ,dorchester plum pudding #chb ---- fruit pudding #chc ---- and jam pudding #chd ---- suet pudding #chb ,cup puddings #chh ,dumplings1 apple 7baked7 #cgf ---- ,belle's #cid ,german puffs #chh ,gooseberry pudding #cic ,lemon pudding #chi ---- mringue pudding #chi ,macaroni pudding #cia ,neapolitan pudding #cia ,newark pudding #cic ,orange marmalade pudding #cij ,pippin pudding #cgc ,plum pudding #cid ,queen of puddings #cha ,rhubarb pudding #cib ,rice pudding 7plain7 #che ---- and tapioca pudding #che ,rice-pudding with eggs #che ,rice-flour pudding #chf ,tapioca pudding #cgg ,vermicelli pudding #cia ,boiled puddings #cie ,berry pudding #cif ,cabinet pudding #djj ,cherry or currant pyramid #djc ,dumpling1 apple 7,no4 #a7 #cih ---- ---- 7,no4 #b7 #cih ,dumpling1 fruit suet #djj ---- rice #cii ---- suet #cii ,eve's pudding #dja ,fruit pudding #cii ---- valise pudding #cig ,huckleberry pudding #cif ,indian meal pudding #djj ,orange roley-poley #djb ,queen's plum-puddings #dja ,,fritters1 ,,pancakes1 ,,etc4 #djc ,fritters 7,no4 #a7 #dje ---- 7,no4 #b7 #dje ---- apple #dje ---- bread #djf ---- jelly-cake #djg ---- jelly #djf ,pancakes #djg ---- jelly or jam #djh ,queen's toast #djf ,,sweet1 ,,or ,,pudding ,,sauces #djh ,bee-hive sauce #djh ,brandy sauce 7hard7 #dji ,cabinet pudding sauce #daa ,cream sauce 7hot7 #dac ,cream1 sweetened 7cold7 #dac ,custard sauce #dab ,fruit-pudding sauce #daa ,jelly sauce 7,no4 #a7 #dab ---- ---- 7,no4 #b7 #dac ,hard sauce #djh ,lemon sauce #daj ,milk sauce #daj ,white wine sauce 7liquid7 #dji ,,custards1 ,,blanc-,,mange1 ,,jellies ,,and ,,creams #dad ,blanc-mange1 almond #dba ---- arrowroot #dba ---- corn-starch #dbj ---- chocolate #dbd ---- farina #dba ---- ,neapolitan #dbb ---- tapioca #dbj ---- sago #dbj ---- velvet #dbc ,charlotte ,russe1 chocolate #dbd ---- ---- gelatine #dbf ---- ---- cream #dbe ---- ---- tipsey #dbe ,cream1 ,bavarian #dag ---- ,spanish #dag ,custard1 almond #dae ---- baked #dai ---- boiled #dae ---- ,french tapioca #dai ---- quaking #daf ---- snow #dah ,floating ,island #dag ,flummery #dbf ,gooseberry fool #dbg ,jaune mange #dbc ,jelly1 calf's-foot #dbh ---- bird's nest in #dcj ---- cider #dbi ---- orange #dca ---- wine 7boiled7 #dca ---- ---- 7cold7 #dbi ---- variegated #dcb ,mringue1 cream #dbg ,whipped syllabub #dbg ,,ice-,,cream ,,and ,,other ,,ices #dcb ,custard1 frozen with fruit #dci ,ice-cream1 almond #dcf ---- chocolate #dcf ---- coffee #dcg ---- ,italian #dch ---- lemon #dch ---- peach #dci ---- pine-apple #dch ---- raspberry or strawberry #dci ---- self-freezing #dcd ---- tutti frutti #ddj ,ice1 cherry #dda ---- currant and raspberry #ddb ---- lemon #ddj ---- orange #dda ---- pine-apple #dda ---- strawberry or raspberry #ddb ,,ripe ,,fruit ,,for ,,dessert ,ambrosia #ddb ,apples #ddb ,blackberries #ddd ,currants #dde ---- frosted #dde ,oranges #ddb ,peaches and ,pears #ddb ,raspberries #ddd ,salade d'orange #ddb ,strawberries #ddd ,,preserves ,,and ,,fruit ,,jellies #dde ,preserves4 ,apples1 baked #deg ,apple butter #ddi ,apples1 preserved #ddi ---- stewed whole #deh ,cherries1 preserved #dee ,crab apple #dej ,damson1 preserved #deb ,figs1 preserved #deg ,ginger1 preserved #ded ,gooseberry jam #def ,greengage1 preserved #dej ,lemon marmalade #dec ,orange marmalade #deb ---- peel1 preserved #deb ,peach marmalade #ddg ---- preserves #ddg ,pears1 baked #deh ---- preserved #ddg ---- stewed #deh ,pine-apple marmalade #dec ---- preserved #dec ,quinces1 baked #dei ,quince cheese #ddi ---- marmalade #ddi ,quinces1 preserved #ddh ,raspberry jam #def ,strawberry #dee ,strawberries1 preserved #dee ,tomato1 preserved 7green7 #deg ---- ---- 7ripe7 #def ,unique preserves #dea ,water-melon rind1 or citron #ded ,fruit jellies #dei ,blackberry jelly #dei ,cherry 7wild7 and currant jelly #dfa ,crab-apple jelly #dfb ,currant jelly #dei ,fox grape 7green7 jelly #dfb ,grape 7ripe7 jelly #dfb ,peach jelly #dfa ,quince jelly #dfb ,raspberry and currant jelly #dfa ,strawberry jelly #dei ,,canned ,,fruits ,,and ,,vegetables #dfc ,berries 7brandied7 #dfh ---- 7canned7 #dfc ,corn and tomatoes 7canned7 #dff ,green corn 7preserved in salt7 #dff ,peaches 7brandied7 #dfg ---- 7canned7 #dfd ,pears 7brandied7 #dfg ---- 7canned7 #dfd ,plums 7brandied7 #dfg ---- 7canned7 #dfe ,tomatoes 7canned7 #dfe ,candy4 ,molasses candy #dfh ,sugar candy #dfh ,,pickles #dfi ,beans 7green71 and radish-pods #dgd ,cabbage1 purple #dgc ---- yellow #dgb ,cauliflower1 pickled #dgd ,cherries1 pickled #dgi ,cucumbers or gherkins1 pickled #dgj ,cucumbers1 sliced pickle #dge ,mangoes1 melon pickle #dgb ,mangoes1 pepper pickle #dga ,nasturtium seed1 pickle #dgd ,onion1 pickle #dgc ,peach 7sweet71 pickle #dgh ---- 7unpeeled71 pickle #dgi ,pear 7sweet71 pickle #dgh ,picklette #dhj ,plums1 pickled #dgh ,tomato 7green71 pickle #dgg ---- ---- soy #dgg ---- ripe1 pickle #dgg ,walnut or butternut pickle #dgd ,water-melon rind pickle #dgf ,,drinks #dhj ,blackberry cordial #dhe ---- vinegar #dhe ,caf au lait #dhb ,claret punch #dij ,cherry bounce #dij ,chocolate #dhc ,cocoa-nibs1 or shells #dhc ---- prepared #dhc ,coffee 7boiled7 #dha ,coffee #dhj ---- 7without boiling7 #dha ,cranberry wine #dhf ,currant wine #dhf ,egg-nogg #dij ,elderberry wine #dhe ,jamaica ginger-beer #dhg ,lemonade1 or sherbet #dhg ,milk tea for children #dhd ,nectar #dij ,orangeade #dhh ,raisin wine #dhg ,raspberry royal #dhd ---- vinegar #dhd ,regent's punch #dhh ,roman punch #dhi ,sherry cobbler #dhi ,strawberry sherbet #dhh ---- wine #dhf ,tea #dhb ,,the ,,sick-,,room #dib ,blanc-mange1 arrowroot #ejj ---- sea-moss #ejh ---- tapioca #ejc ,beef-steak and mutton-chops #eji ,biscuit or wafers #eji ,broth1 beef and sago #dii ---- calf-foot #eje ---- chicken #dih ---- mutton #dih ---- veal and sago #dii ,custard1 arrowroot #ejc ,dried rusk #eji ,dried flour for teething children #ejb ,eau sucr #eaa ,gruel1 ,indian-meal #eja ---- milk and rice #ejb ---- oatmeal #ejb ---- sago #ejj ,jelly1 arrowroot 7plain7 #ejj ---- ---- 7wine7 #ejj ,jelly1 chicken #eje ---- ,iceland1 or ,irish moss #ejh ---- tapioca #ejb ,lemonade1 flax-seed #ejg ---- ,iceland1 or ,irish moss #ejh ,milk1 rice-flour #ejc ---- sago #ejd ,milk1 tapioca #ejd ,mint julep #eaa ,panada #ejd ,panada1 bread or jelly #eje ,punch1 egg and milk #ejh ---- milk #ejg ,rice1 boiled #ejd ,sangaree1 or porteree #eaj ,tea1 beef #dih ,teas #eaj ,tea1 slippery-elm bark #ejg ,toast1 dry #eji ---- milk #eji ,toddy1 apple #ejg ,water1 apple #ejf ---- jelly #ejf ---- toast #ejf ,wine-whey #eaj ,,the ,,nursery #eaa ,arrowroot #ead ,barley #ead ,farina #eac ,hominy and milk #eaf ,jelly1 rice #eae ,milk and bread #eae ---- condensed #eag ---- porridge #eag ,mush and milk #eag ,pudding1 ,graham #eaf ---- rice flour #eaf ,wheaten grits #eae ,,sundries #eag ,antidotes for poison #ebg ,asthma1 to relieve #ebg ,blood1 to stop the flow of #ebg ,burns1 to cure #ebg ,clean1 carpets to #eba ---- knives #eah ---- kettles1 pots and tins #eag ---- china and glass #eai ---- cloth coat1 a #ebb ---- black worsted dress #ebe ---- dirty black dress #ebe ---- paint #eba ---- silk #eab ---- straw matting #ebd ---- silver #eah ---- windows #eba ,crape1 wrinkled1 to renew #ebc ,feathers1 tumbled1 to curl #ebd ,grease-spots1 to remove #ebg ,soap1 bar #ebi ---- hard #ebh ,soap1 soft #ebi ,stains1 acids and alkalies #ebf ,stains1 ink1 to remove #ebf ---- iron-mould1 to remove #ebf ,stains1 from marble1 to remove #ebe ,stains1 mildew1 to remove #ebf ,velvet1 to restore the pile of #ebc ,wash1 doubtful calicoes to #ebb ---- lace1 black to #ebe ---- lace1 white to #ebd ---- lawn1 or thin muslin #ebd ---- woolens #ebd ,water1 cologne 7,no4 #a7 #ebh ---- ---- 7,no4 #b7 #ebh ,woolens1 to keep #eba ,,ice-,,cream ,,and ,,cakes ,a ,,new ,,collection ,,of ,,standard ,,fresh ,,and ,,original ,,receipts ,,for ,,household ,,and ,,commercial ,,use4 -------- ,by ,,an ,,american -------- #a ,vol41 #abmo1 - - ,price1 #a4ej4 -------- ,fond as ,americans are of ,ice-,cream and ,ices1 there has never been a book giving directions for the preparation of the various forms of iced dainties1 some of which are quite unknown in this country1 or are only procurable from the best confectioners of our large cities4 ,this book contains the fruit of many years' experience and experiment1 together with a description of the processes followed by the great ,french and ,italian confectioners4 ,more than a hundred different receipts for ,ice-,creams and ,water ,ices are given1 with rules for preparing all the various flavorings4 ,the directions are both minute and systematic1 and being the production of a person of education and refinement1 specially qualified for the task1 the work will be found to be thoroughly accurate and complete in all points4 ,any capable housewife1 with the resources of a well-equipped kitchen1 will be able to follow the directions given1 without difficulty and with certainty of success4 ,extreme care has been taken to avoid ambiguity and looseness of statement1 the exact amount of an ingredient is always stated1 so that the most inexperienced cannot go astray4 ,the various utensils necessary are described1 and full advice given as to their use4 ,following this section is a collection of receipts for ,cake1 embracing several hundred different sorts1 many of them new and original1 and all carefully tested and of prime excellence4 ,some of these receipts have hitherto been the property of individuals by whom they were sold singly at a high price4 ,the book1 as a whole1 contains a greater number of original and choice receipts for ice-cream and cakes than any other in existence4 ,it will be found indispensable wherever choice and dainty cookery is appreciated4 -------- ,for sale by all booksellers1 or sent post-paid1 upon receipt of price1 by ,,charles ,,scribner',s ,,sons1 ,,publishers1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 ,,woman',s ,,handiwork ,,in ,,modern ,,homes4 ,,by ,,constance ,,cary ,,harrison4 ,one ,volume1 #hvo1 ,richly ,bound in ,illuminated ,cloth1 with numerous ,illustrations and ,five ,colored ,plates from designs by ,,samuel ,,colman1 ,,rosina ,,emmet1 ,,george ,,gibson1 and others4 ,price1 #b4jj4 -------- ,mrs4 ,harrison's book combines a discussion of the principles of design and decoration1 practical chapters on embroidery1 painting on silk and china1 etc41 with most helpful hints as to the domestic manufacture of many objects of use and beauty in house-furnishing1 and also suggestions for the arrangement and decoration of rooms in the details of screens1 portieres1 the mantel-piece1 etc4 ,,critical ,,notices4 8,a volume quite the most comprehensive of its kind ever published40--,the ,art ,interchange4 8,it is1 indeed1 the most comprehensive and practical guide to the amateur decorative arts that has yet appeared40--,art ,amateur4 8,the work supplies a current need of the day1 which nothing else has met40--,boston ,traveller4 8,unquestionably one of the very best of its class that we have40--,n4 ,y4 ,evening ,post4 8,mrs4 ,harrison has grouped together in her book about as much useful information as it is possible to get together in the same number of pages40--,baltimore ,gazette4 8,mrs4 ,harrison's book is one of the very few books on household art which can be unreservedly commended40--,the ,world4 8,mrs4 ,harrison's suggestions are within the reach of the most limited means40--,the ,critic4 8,full of suggestions1 descriptions1 and illustrations1 of the kind that fascinate all those whose chief joy is in making home beautiful and happy40--,n4 ,y4 ,observer4 8,everything important that relates to the furnishing and ornamentation of houses will be found in this work1 which is rich in important information1 and noticeable for its good taste1 sound judgment1 and practical wisdom40--,boston ,saturday ,eve4 ,gazette4 8,mrs4 ,harrison seems to have included in her work instructions for every sthetic emergency that can arise in a household40--,providence ,journal4 ,for sale by all booksellers1 or sent1 post-paid1 upon receipt of price1 by ,,charles ,,scribner',s ,,sons1 ,,publisher1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 8,externally and internally the book is a book of beauty40--,,new ,,york ,,evening ,,post4 ,the ,house ,beautiful4 ,by ,,clarence ,,cook4 -------- ,,with ,,over ,,one ,,hundred ,,illustrations ,,from ,,original ,,drawings ,,by ,,francis ,,lathrop1 ,,miss ,,maria ,r4 ,,oakey1 ,a4 ,,sandier1 ,j4 ,s4 ,,inglis1 ,,and ,,others2 ,,engraved ,,by ,,henry ,,marsh1 ,f4 ,s4 ,,king1 ,,and ,,others4 -------- ,a ,,new ,,edition4 ,,price ,,reduced ,,from #g4ej ,,to #d4jj4 -------- ,one vol4 small #dto1 superbly printed on superfine paper1 cloth extra 7design by ,cottier71 gilt top1 #d4jj4 -------- 8,the air of elegance and taste which first breathes upon us from the cover1 and comes as with a spicy aroma from the title-page1 pervades every feature of the book--paper and type1 text and illustration--from beginning to end2 indeed1 no work of the kind1 which has yet appeared in this country1 quite equals it in a certain combination of richness and simplicity40--,the ,n4 ,y4 ,tribune4 8,the text and illustrations have also the unmistakable stamp of original investigation and independent feeling for the tasteful and refined in household decoration40--,the ,n4 ,y4 ,times4 8,the charm of it lies deeper than in paper surface and letter-press and graver's lines2 and wherever it goes it will educate1 inspire and refine40--,the ,literary ,world4 8,it is one of the most practical and useful books of its kind1 and hits exactly the wants of to-day40--,hartford ,courant4 8,mr4 ,cook's book--it seems as if any dwelling1 no matter how humble1 might make itself to blossom with touches of real beauty by the following of some of his wise suggestions40--,the ,congregationalist4 8,the book is a beautiful one1 and it will be a treasure in the hands of all who can appreciate the beautiful1 and are asking the important question--#8,how shall we furnish our homes8'0--,christian at ,work4 8,mr4 ,cook is not a slave to any one style of furniture or furnishing40--,cincinnati ,gazette4 8,in the simple adoption of the means to the end to be reached will be found the true artistic elegance and comfort4 ,we commend this volume to the perusal of all who are interested in making home-life beautiful40--,baltimore ,gazette4 ,the above book for sale by all booksellers1 or will be sent1 post or express charges paid1 upon receipt of the price by the publishers1 ,,charles ,,scribner',s ,,sons1 #gdc ,,and #gde ,,broadway1 ,,new ,,york ,uniform with the ,revised ,edition of ,common ,sense in the ,household4 -------- ,,the ,,dinner ,,year-,,book4 ,by ,,marion ,,harland1 ,author of 8,,common ,,sense ,,in ,,the ,,household10 8,,breakfast1 ,,luncheon1 ,,and ,,tea10 etc41 etc4 -------- ,one vol4 #abmo1 #gbj pages1 beautifully bound in ,cloth4 ,price #a4ge4 ,,kitchen ,,edition ,,in ,,oil-,,cloth ,,covers ,,at ,,same ,,price4 -------- ,,the ,,dinner ,,year-,,book is1 in its name1 happily descriptive of its purposes and character4 ,it occupies a place which1 amid all the publications upon cookery--and their name is ,legion--has never yet been occupied4 ,the author truly says that there have been dinner-giving books published1 that is1 books of menus for company dinings1 8,little ,dinners10 for especial occasions1 etc41 etc42 but that she has never yet met with a practical directory of this important meal for every day in the year4 ,in this volume she has furnished the programme in all its details1 and has superintended the preparation of each dish1 proceeding even to the proper manner of serving it at table4 ,the book has been prepared for the family1 for the home of ordinary means1 and it has hit the happy line where elegance and economy meet4 ,the most numerous testimonials to the value of ,marion ,harland's 8,common ,sense0 books which the publishers have received1 both in newspaper notices and in private communications1 are to the effect--always expressed with some astonishment--that the directions of these receipts1 actually followed1 produce the promised result4 ,we can prophesy the same for the new volume4 ,the purchaser will find that he has bought what the name purports--,the ,dinner ,year-,book--a practical guide for the purchase of the material and preparation1 serving1 etc4 of the ordinary home dinner for every day of the year4 ,to these are added twelve company dinners1 one for each month1 from which a selection can be made--according to the time of the year--equal to any occasion which will be presented to the housekeeper4 ,this book1 however1 is not valuable merely as a directory for dinners appropriate to various seasons4 ,it contains the largest number of receipts for soups1 fish1 meat1 vegetables1 entrees of all descriptions1 and desserts1 ever offered to the ,american public4 ,the material for this work has been collected with great care both at home and abroad1 representing the diligent labor of many months4 ,note4--,the ,dinner ,year-,book1 with six colored plates1 illustrating twenty-eight subjects1 handsomely bound in cloth1 will be continued in print at the regular price1 #b4be4 ,the above books for sale by all booksellers1 or will be sent1 post or express charges paid1 upon receipt of the price by the publishers1 ,,charles ,,scribner',s ,,sons1 #gdc ,,and #gde ,,broadway1 ,,new ,,york 8,the charm of these nearly perfect stories lies in their exquisite simplicity and most tender humor40--,,philadelphia ,,times4 ,,rudder ,,grange4 ,by ,,frank ,r4 ,,stockton4 ,one ,volume1 #afmo1 ,extra ,cloth1 #a4be4 ,paper1 #fj cents4 8,humor like this is perennial40--,washington ,post4 8,mr4 ,stockton has rare gifts for this style of writing1 and has developed in these papers remarkable genius40--,pittsburgh ,gazette4 8,a certain humorous seriousness over matters that are not serious surrounds the story1 even in its most indifferent parts1 with an atmosphere1 an aroma of very quaint and delightful humor40--,n4 ,y4 ,evening ,post4 8,mr4 ,stockton's vein of humor is a fresh and rich one1 that affords pleasure to mature people as well as to young ones4 ,thus far1 #8,rudder ,grange' is his best effort40--,philadelphia ,bulletin4 8,rudder ,grange is an ideal book to take into the country for summer reading40--,portland ,press4 8,rudder ,grange is really a very delightful piece of fooling1 but1 like all fooling that is worth the while1 it has point and purpose40--,phil4 ,telegraph4 8,the odd conceit of making his young couple try their hands at house-keeping first in an old canal boat1 suggests many droll situations1 which the author improves with a frolicsome humor that is all his own40--,worcester ,spy4 8,there is in these chapters a rare and captivating drollery4444 ,we have had more pleasure in reading them over again than we had when they first appeared in the magazine40--,congregationalist4 ,the above book for sale by all booksellers1 or will be sent1 prepaid1 upon receipt of price1 by ,,charles ,,scribner',s ,,sons1 ,,publishers1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 ,standard ,works of ,fiction1 ,,published ,,by ,,charles ,,scribner',s ,,sons4 ,,mrs4 ,,frances ,,hodgson ,,burnett',s ,,novels4 ,,that ,,lass ,o' ,,lowrie',s4 ,one vol41 #abmo1 cloth1 #a4ej2 paper1 #ij cents4 8,we know of no more powerful work from a woman's hand in the ,english language40--,boston ,transcript4 ,,haworth',s4 ,one vol41 #abmo1 cloth1 #a4ej4 8,haworth's is a product of genius of a very high order40--,n4 ,y4 ,evening ,post4 ,,louisiana4 ,one vol41 #abmo1 #a4jj4 8,we commend this book as the product of a skillful1 talented1 well-trained pen4 ,mrs4 ,burnett's admirers are already numbered by the thousand1 and every new work like this one can only add to their number40--,chicago ,tribune4 ,,surly ,,tim1 and other ,stories4 ,one vol41 #afmo1 cloth1 #a4be4 8,each of these narratives has a distinct spirit1 and can be profitably read by all classes of people4 ,they are told not only with true art1 but deep pathos40--,boston ,post4 ,,earlier ,,stories4 ,each1 one vol41 #afmo1 paper4 ,pretty ,polly ,pemberton4 ,kathleen4 ,each1 #dj cents4 ,lindsay's ,luck4 ,theo4 ,miss ,crespigny4 ,each1 #cj cents4 8,each of these narratives has a distinct spirit1 and can be profitably read by all classes of people4 ,they are told not only with true art1 but deep pathos40--,boston ,post4 ,,dr4 ,j4 ,g4 ,,holland',s ,,popular ,,novels4 ,each one volume1 #afmo1 cloth1 #a4be4 8,to those who love a pure diction1 a healthful tone1 and thought that leads up to higher and better aims1 that gives brighter color to some of the hard1 dull phases of life1 that awakens the mind to renewed activity1 and makes one mentally better1 the prose and poetical works of ,dr4 ,holland will prove an ever new1 ever welcome source from which to draw40--,,new ,,haven ,,palladium4 ,,nicholas ,,minturn4 ,a ,study in a ,story4 8,nicholas ,minturn is the most real novel1 or rather life-story1 yet produced by any ,american writer40--,philadelphia ,press4 ,,sevenoaks4 ,a ,story of ,to-,day4 8,as a story1 it is thoroughly readable2 the action is rapid1 but not hurried2 there is no flagging1 and no dullness40--,christian ,union4 ,,arthur ,,bonnicastle4 ,a ,story of ,american ,life4 8,the narrative is pervaded by a fine poetical spirit that is alive to the subtle graces of character1 as well as to the tender influences of natural scenes4444 ,its chief merits must be placed in its graphic and expressive portraitures of character1 its tenderness and delicacy of sentiment1 its touches of heartfelt pathos1 and the admirable wisdom and soundness of its ethical suggestions40--,n4 ,y4 ,tribune4 ,,the ,,bay ,,path4 ,a ,tale of ,new ,england ,colonial ,life4 8,a conscientious and careful historical picture of early ,new ,england days1 and will well repay perusal40--,boston ,sat4 ,eve4 ,gazette4 ,,miss ,,gilbert',s ,,career4 ,an ,american ,story4 ,the life and incidents are taken in about equal proportions from the city and country--the commercial metropolis and a ,new ,hampshire village4 ,it is said that the author has drawn upon his own early experiences and history for a large part of the narrative4 ,,george ,w4 ,,cable',s ,,novels4 ,,the ,,grandissimes4 ,a ,story of ,creole ,life4 ,one vol41 #abmo1 #a4ej4 8,the ,grandissimes is a novel that repays study4 ,it opens to most of us an unknown society1 an unknown world1 absolutely fresh characters1 a dialect of which we had only fragments before1 and it illuminates a historical period that was in the dark4444 ,it is in many respects the most original contribution to ,american fiction40--,hartford ,courant4 ,,old ,,creole ,,days4 ,one vol41 #afmo1 extra cloth1 #a4jj4 8,these charming stories attract attention and commendation by their quaint delicacy of style1 their faithful delineation of ,creole character1 and a marked originality4 ,the careful rendering of the dialect reveals patient study of living models2 and to any reader whose ear is accustomed to the broken ,english1 as heard in parts of our city every day1 its truth to nature is striking40--,new ,orleans ,picayune4 ,,madame ,,delphine4 ,one vol41 square #abmo1 cloth1 #ge cents4 8,this is one of the books in which the reader feels a kind of personal interest and is sorry that he cannot continue the acquaintance of their people after the volume is closed40--,philadelphia ,inquirer4 ,,edward ,,eggleston',s ,,novels4 ,,roxy4 ,one vol41 #abmo1 cloth1 with twelve full-page illustrations from original designs by ,,walter ,,shirlaw4 ,price1 #a4ej4 8,one of the ablest of recent ,american novels1 and indeed in all recent works of fiction40--,the ,london ,spectator4 ,,the ,,circuit ,,rider4 ,a ,tale of the ,heroic ,age4 ,one vol41 #abmo1 extra cloth1 illustrated with over thirty characteristic drawings by ,g4 ,g4 ,,white and ,,sol4 ,,eytinge4 ,price #a4ej4 8,the best ,american story1 and the most thoroughly ,american one that has appeared for years40--,philadelphia ,evening ,bulletin4 ,h4 ,h4 ,,boyesen',s ,,novels4 ,,falconberg4 ,a ,novel4 ,illustrated4 ,one vol41 #a4ej4 8,it is a good story1 out of the ordinary rut1 and wholly enjoyable40--,chicago ,inter-,ocean4 ,,gunnar4 ,a ,tale of ,norse ,life4 ,one vol41 square #abmo1 #a4be4 8,this little book is a perfect gem of poetic prose2 every page is full of expressive and vigorous pictures of ,norwegian life and scenery4 ,gunnar is simply beautiful as a delicate1 clear1 and powerful picture of peasant life in ,norway40--,boston ,post4 ,,ilka ,,on ,,the ,,hill-,,top1 and ,other ,stories4 ,one vol41 square #abmo1 #a4jj4 8,mr4 ,boyesen's stories possess a sweetness1 a tenderness1 and a drollery that are fascinating1 and yet they are no more attractive than they are strong40--,home ,journal4 ,,tales ,,from ,,two ,,hemispheres4 ,a ,new ,edition4 ,one vol41 square #abmo1 #a4jj4 8,the charm of ,mr4 ,boyesen's stories lies in their strength and purity2 they offer1 too1 a refreshing escape from the subtlety and introspection of the present form of fiction4 ,they are robust and strong without caricature or sentimentality40--,chicago ,interior4 ,,queen ,,titania4 ,one vol41 square #abmo1 #a4jj4 8,one of the most pure and lovable creations of modern fiction40--,boston ,sunday ,herald4 8,the story is a thoroughly charming one1 and there is much ingenuity in the plot40--,the ,critic4 ,for sale by all booksellers1 or sent1 post-paid1 upon receipt of price1 by ,,charles ,,scribner',s ,,sons1 ,publishers1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 8,transmuting the pleasant paths of travel into a pleasant book for home40--,n4 ,y4 ,tribune4 ,a ,,new ,,book ,,by ,,marion ,,harland4 ,loiterings in ,pleasant ,paths4 ,one volume1 #abmo1 - - - - #a4ge ,books of travel have multiplied of late years almost in a direct ratio to the increased facilities for journeying1 and it may be said that the quality has also proportionately improved4 ,we have works profusely adorned with superb illustrations1 and others without pictorial embellishments1 relying for their attractiveness on the charm of a skilled pen and the freshness of first impressions4 ,such a book is ,,loiterings ,,in ,,pleasant ,,paths1 by 8,marion ,harland10 whose ,common ,sense books have made her name a household word in every part of the land4 8,these #8familiar talks from afar' are no fancy sketches1 but actual experiences and impressions of a shrewd observer1 whose mind was enriched and fully prepared to observe accurately and write intelligently and profitably4 ,marion ,harland always writes books with a purpose1 and the present volume is no exception to her rule40--,chicago ,inter-,ocean4 8,the observations of so clever a woman1 who carries her head with her upon her travels and ventures to make use of all her faculties1 are worth writing about and reading about1 and this particular traveller has the good gift of so writing about them that the reading is a constant and unfailing source of pleasure40--,evangelist4 8,those who are going abroad will find this volume a delightful companion by the way2 while those who are compelled to stay at home will find it the best possible substitute for the pleasure of foreign travel as proved by actual experience40--,n4 ,y4 ,evening ,post4 ,for sale by all booksellers1 or sent post-paid upon receipt of price1 by ,,charles ,,scribner',s ,,sons1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,varied hyphenation retained where a majority could not be ascertained as in cocoanut and cocoa-nut2 cream-tartar and cream tartar4 ,text uses both 8preserves0 and 8preserved0 in the index where our usage would usually be 8preserves40 ,ditto marks for the recipes have been replaced with the actual word4 ,in the index1 they have been replaced with long dashes or words as appropriate4 ,page #d1 8assisttants0 changed to 8assistants0 7young housekeepers' assistants7 ,page #aj1 8ragout0 changed to 8ragot0 7soup1 or ragot may not7 ,page #dd1 8droppings0 changed to 8drippings0 7absorb the drippings7 ,page #de1 8teasponfuls0 changed to 8teaspoonfuls0 7two teaspoonfuls made mustard7 ,page #ff-fg1 for the recipe1 8,,oyster ,p,t,s401 all uses of 8pt0 have been changed to 8pt0 to conform to the rest of the book's usage4 7,oyster ,pts7 7size of the pt7 7,for open pts7 7,these pts are7 ,page #ia1 8a la-mode0 changed to 8-la-mode0 7of beef -la-mode7 ,page #ie1 8a0 changed to 80 7,,roast ,,mutton la ,venison47 ,page #ii1 8,rechauff0 changed to 8,rchauff0 7,,or ,,lamb ,r,,chauff7 ,page #ii1 8rechauffes0 changed to 8rchauffs0 7and rchauffs it7 ,page #aje1 8pat0 changed to 8pt0 7and bake in pt pans7 ,page #aaj1 8a0 changed to 80 7,,veal ,,cutlets ,,la ,,maintenon47 ,page #adg1 8conparative0 changed to 8comparative0 7entertainments for comparative7 ,page #agf1 8d',hotel0 changed to 8d',htel0 7,,ma,,tre ,d',h,,tel ,,sauce47 ,page #aic1 ,or1 under ,,cabbage ,,salad1 ,,or ,,cold ,,slaw41 no measurement for sugar given4 ,ditto mark was presumed and added4 ,page #bad1 8buiscuit0 changed to 8biscuit0 7biscuit or rolls1 from7 ,page #bcf1 8upppermost0 changed to 8uppermost0 7crust may be uppermost7 ,page #bfa1 under ,,yeast 7,hop471 no measurement for sugar given4 ,ditto mark was presumed and added4 ,page #bgc1 8biscuit0 changed to 8biscuits0 7if the biscuits are intended7 ,page #bgf1 8flour0 added to recipe list after 8white0 for the second ingredient under 8,,graham ,,biscuit40 ,page #bha1 8stirrring0 changed to 8stirring0 7flour1 stirring in lightly7 ,page #bhe1 under ,,nonpareil ,,corn ,,bread41 8teaspoonsful0 changed to 8tablespoonsful0 after checking recipe in another text of ,harland's 7#a tablespoonful lard7 ,page #cca1 in recipe instructions1 8soda0 changed to 8saleratus0 to follow recipe ingredient list 7then the saleratus7 ,page #dae1 8sweatmeat0 changed to 8sweetmeat0 7bit of melon sweetmeat7 ,page #dge1 8tumeric0 changed to 8turmeric0 7#a tablespoonful turmeric7 ,page #ejj1 8plain0 changed to 8,plain0 7,,arrowroot ,,jelly 7,plain477 ,index3 ,page #eca1 8a0 changed to 80 7,beef soup la ,julienne7 ,page #ecc1 80 changed to 80 7,beef la mode7 ,page #ecc1 8,calf'0 changed to 8,calf's0 7,calf's head scalloped7 ,page #ecd1 under ,rabbit1 8brown0 was italicized to match rest of layout4 ,page #ece1 under ,,sauces ,,for ,,meat ,,and ,,fish1 8,asparag0 changed to 8,asparagus04 ,page #ecf1 under ,,vegetables1 ,carrots1 the page for 8stewed0 was changed from 8#bbd0 to 8#bbe04 ,page #ech1 under ,corn bread1 two recipes titles were changed from 8,indian-meal0 to 8,corn-meal0 as those titles are used in the text4 ,both recipes list 8,indian-meal0 in their ingredient lists4 7,crumpets1 ,corn-meal7 7,muffins1 ,corn-meal7 ,page #edj1 8mice0 changed to 8mince0 7,mock mince-meat7 ,page #edg1 8succcess0 changed to 8success0 7with certainty of success7