,,marion ,,harland',s ,,cookery ,,for ,,beginners ,,marion ,,harland',s ,,cookery ,,for ,,beginners ,a ,,series ,,of ,,familiar ,,lessons ,,for ,,young ,,housekeepers ,,by ,,the ,author of 8,common ,sense in the ,household10 8,the ,dinner ,year ,book10 8,the ,cottage ,kitchen10 etc4 ,,boston ,d4 ,,lothrop ,,company ,,publishers ,,copyright1 #ahhd1 ,,by ,d4 ,,lothrop ,,co4 ,,copyright1 #ahic1 ,,by ,d4 ,,lothrop ,,company4 ,,contents4 #a4 ,,home-,,made ,,yeast ,,and ,,the ,,first ,,loaf #g #b4 ,,bread ,,sponge ,,and ,,breakfast ,,breads #af #c4 ,,breakfast ,,breads #bh #d4 ,,other ,,breakfast ,,breads #cg #e4 ,,eggs #db #f4 ,,broiled ,,meats #ed #g4 ,,fried ,,meats #fj #h4 ,,what ,,to ,,do ,,with ,,left-,,overs #fi #i4 ,,other ,,dinner ,,dishes #ha #aj4 ,,meats #id #aa4 ,,vegetables #ajg #ab4 ,,desserts #aah #ac4 ,,cake-,,making #aca #ad4 ,,jellies1 ,,creams1 ,,and ,,other ,,fancy ,,dishes ,,for ,,tea ,,and ,,luncheon1 ,,or ,,supper-,,parties #adc ,,cookery ,,for ,,beginners4 #a ,,home-,,made ,,yeast ,,and ,,the ,,first ,,loaf4 ,,the question is often asked1 8,what is the most important branch of culinary knowledge8 ,what the chief requisite in supplying the table well and healthfully80 ,the experienced housewife cannot hesitate as to the reply4 ,beyond doubt1 the ability to make good bread4 ,no one need rise hungry from a table on which is plenty of light1 sweet bread1 white or brown1 and good butter4 ,for the latter item many of us are dependent upon market and grocery4 ,it is hardly just to hold the cook responsible for imperfections in this regard when she has bought the best articles these supply4 ,she is culpable if she fails to see that her board furnishes three times a day a bountiful allowance of what ,i hope none of my friends in council will ever call 8healthy bread40 ,the eater may be made or kept healthy by the consumption of nutritious1 wholesome1 healthful or healthsome food2 but the most careful philologists do not speak of edibles as subject to such diseases as may afflict living creatures4 ,while it is always wise to use none except the best flour in bread-making1 it is true that skilful management of an inferior brand will often produce better loaves and biscuits than careless treatment of fine family flour4 ,i say this that none may be discouraged4 ,so far as my observation and experience extend1 nothing can remedy the disadvantage of indifferent yeast4 ,let me earnestly advise1 therefore1 as the foundation of successful baking1 the manufacture of ,,home-,,made ,,yeast4 ,four large mealy potatoes1 peeled4 ,two quarts of cold water4 ,one teacupful of loose1 dry hops1 or1 half a cake of the pressed hops put up by the ,shakers and sold by druggists4 ,two tablespoonfuls of white sugar4 ,four tablespoonfuls of flour4 ,half a cupful lively yeast1 or a yeast-cake dissolved in a little warm water4 ,put water1 potatoes1 and the hops tied up in a bit of coarse muslin1 over the fire in a clean pot or kettle4 ,boil until the potatoes break apart when a fork is stuck into them4 ,unless they are very old or very new1 this should be half an hour after the boiling begins4 ,take out the potatoes1 leaving water and hops on the range where they will boil slowly4 ,mash the potatoes smooth in a wooden tray or large crockery bowl1 with a wooden spoon1 and work in the sugar4 ,when these are well-mixed wet the paste with three tablespoonfuls of the boiling hop-tea1 then stir in a tablespoonful of flour4 ,do this four times1 beating and stirring to get rid of lumps4 ,when the flour is all in1 add1 a little at a time1 the rest of the hop-tea1 squeezing the bag hard to get every drop4 ,throw the boiled hops away1 and wash the cloth or bag well before putting it aside for the next yeast-making4 ,strain the thick1 grayish liquid through a colander into a bowl and let it get almost but not quite cold before you stir in the half cupful of made yeast that is to 8raise0 it4 ,set aside out of the dust and wind1 put a sieve or throw a bit of mosquito netting over it1 and leave it to work4 ,it is a good plan to set the bowl in a large pan or dish to catch what may run over the sides4 ,when the yeast ceases to sing or hiss1 and the bubbles no longer rise and break on the surface1 the fermentation is complete4 ,four or five hours in ,july1 seven in ,january1 usually bring this to pass4 ,pour the yeast into glass fruit-jars with close covers1 or stone-jars fitted with corks1 or common bottles1 tying the corks down with twine4 ,keep in a cool1 dark place1 and do not open except to draw off the quantity needed for a baking4 ,in the refrigerator it will keep good for a month4 ,shake up the bottle before pouring out what you want into a cup4 ,the creamy1 foamy product thus obtained is quite another thing from the dark1 bitter stuff pedled from one kitchen door to another as brewer's or baker's yeast1 unfit for use unless strained1 and then too frequently 8unprofitable0 because 8stale0 and 8flat40 ,,the ,,first ,,loaf4 ,one quart and a cupful of sifted flour 7a half pint cup7 ,one even teaspoonful dry salt4 ,two full cups of blood-warm water4 ,five tablespoonfuls of yeast 7good ones74 ,sift the flour and salt together into a wooden or stoneware bowl4 ,make a hole in the middle and pour in the yeast1 then a cupful of the water4 ,with clean hands begin to work down the flour into the liquid1 and as it stiffens add the rest of the water4 ,when the dough is all wet dust your fingers with dry flour1 and rub off the paste into the bowl4 ,scrape the sides of this1 dust your fingers again1 and make all the dough into a lump or ball4 ,dredge your pastry or bread-board well with flour1 put the dough upon it and sift flour lightly over it4 ,ask your mother or some experienced person whether or not it is of the right consistency4 ,there is so much difference in various brands of flour that only practice can teach one when the dough is just right4 ,do not get it too stiff4 ,add flour very cautiously even should it stick to your fingers4 ,knead the bread for fifteen minutes--not so fast as to tire yourself out of breath1 but steadily and hard1 working it away from you all the time1 turning the ball over and around so as to reach every part of the mass4 ,it should leave the board without stickiness at the end of this time1 be smooth1 firm1 and elastic4 ,strike it hard with a tight fist1 and if the dent thus made fills up at once1 you have kneaded it sufficiently4 ,sprinkle your bread-bowl with flour1 put the dough in the bottom1 sift flour lightly over the top1 cover with a clean thick cloth and set1 in cold weather1 in a moderately warm place1 in summer1 out of the draught1 but away from the fire and sun4 ,it should be light in four hours in warm weather1 in six in winter4 ,if you wish to have it for breakfast1 set at bedtime1 and get up early to work it over for the second rising4 ,this must not be done until the dough has swollen immensely1 and cracked over the top like 8crazed0 china4 ,flour the board and knead as before1 now for ten minutes4 ,grease two 8brick0 or round bread-pans well with sweet lard or butter1 make out the dough in two oblong or round loaves1 and pat these down in the pans to fit the corners4 ,prick the tops with a sharp fork1 cover with a clean cloth1 and let them stand for an hour before putting them into the oven4 ,the oven must be steady1 but not too hot4 ,you should be able to hold your bare arm in it while you count twenty regularly4 ,should the bread rise very fast at first1 lay stout paper over the top to prevent it from browning before the heart is done4 ,do not allow the stove or range to be filled with fresh coal or wood while your bread is in the oven1 or it will be 8slack-baked40 ,should you need to increase the heat1 put in a stick or two of wood to get up a brisk blaze4 ,do not open the oven for ten or twelve minutes after the bread goes in1 and very seldom afterward4 ,a peep should suffice to see how it is getting on4 ,if the loaf rises higher at the back or at one side than in front or on the other side1 turn the tin quickly1 and do not jar it1 or it will 8fall0 into heavy streaks4 ,if the oven is right1 your loaves should be done in about thirty-five minutes4 ,set the loaves up on the edge of one end1 leaning against the wall or an upright board1 that the air may dry the bottom1 throw a dry cloth over them and leave them to cool4 ,when quite cold wrap in a clean thick cloth and keep in a tin box or stone crock4 ,in this1 as in other first attempts1 let me warn you against being disheartened by failure1 partial or total4 ,it would be far more strange were you to accomplish perfection in one1 or in half a dozen lessons1 than if your early efforts should be only moderately successful4 ,see that your yeast is lively and not sour1 the flour good and dry1 then follow directions implicitly1 and ,i think ,i can engage that the result will not mortify you4 #b ,,bread ,,sponge ,,and ,,breakfast ,,breads4 ,,bread raised with what is known to bakers as a 8sponge10 requires more time and a trifle more work than the simpler form for which ,i have just already given directions4 ,but it keeps fresh longer1 is softer and more nutritious1 and a second-rate brand of flour thus treated produces a better loaf than when mixed up with yeast and water only4 ,sponge-making is1 therefore1 an important if not an essential accomplishment in a cook1 be she novice or veteran4 ,bread ,sponge4 ,three potatoes of fair size1 peeled and boiled mealy4 ,five tablespoonfuls of yeast4 ,one tablespoonful of white sugar4 ,one tablespoonful of butter4 ,three cups of lukewarm water in which the potatoes were boiled--strained through a coarse cloth4 ,one heaping cup of sifted flour4 ,put the potatoes into a large bowl or tray and mash them to powder with a potato beetle1 or a wooden spoon4 ,while still hot1 mix in the sugar and butter1 beating all to a lumpless cream4 ,add a few spoonfuls at a time1 the potato-water alternately with the flour by the handful1 beating the batter smooth as you go on until all of the liquid and flour has gone in4 ,beat hard one minute before pouring in the yeast4 ,in hot weather1 it is well to stir into the yeast a bit of soda no larger than a grain of corn already wet up in a teaspoonful of boiling water4 ,now whip up the batter with a wooden spoon for another minute1 and the sponge is made4 ,throw a cloth over the bowl and set by for five or six hours to rise4 ,if you intend to bake in the forenoon1 make the sponge at bedtime4 ,if in the afternoon1 early in the morning4 ,when the sponge is light sift a quart and a cup of flour into a bowl or tray with two teaspoonfuls of salt4 ,into a hollow1 like a crater in the middle of the flour1 empty your sponge-bowl1 and work the flour down into it4 ,wash out the bowl with a little lukewarm water and add this to the dough4 ,if it should prove too soft1 work in1 cautiously1 a little more flour4 ,if too stiff1 warm water1 a spoonful at a time until you can handle the paste easily4 ,the danger is in getting it too stiff4 ,now1 knead and set for risings first and second1 as you have already been instructed4 ,this sponge will be found especially useful in making ,graham ,bread4 ,one quart of ,graham flour1 one cup of white flour4 ,one half cup of ,indian meal4 ,one half cup of molasses4 ,two teaspoonfuls of salt4 ,soda1 the size of a pea4 ,half the quantity of sponge given in preceding receipt4 ,warm water for rinsing bowl--about half a cup4 ,put the brown or ,graham flour unsifted into the bread-bowl4 ,sift into it white flour1 meal and salt1 and stir up well while dry4 ,into the 8crater0 dug out in the middle1 pour the sponge1 warm water1 the molasses1 and soda dissolved in hot water4 ,knead as you would white bread1 and set aside for the rising4 ,it will not swell so fast as the white1 so give yourself more time for making it4 ,when light1 knead well and long2 make into two loaves1 then put into well-greased pans and leave for an hour1 or until it becomes more than twice the original size of the dough4 ,take care that it does not burn in baking4 ,the molasses renders it liable to scorching4 ,the oven must be steady1 but not so hot as for white bread1 nor will the ,graham bread be done quite so soon as that made of bolted flour4 ,turn the pans once while baking1 moving them as gently as possible4 ,if rudely shaken or jarred1 there will be heavy streaks in the loaves4 ,graham bread is wholesome and sweet1 and ought to be eaten frequently in every family1 particularly by young people whose bones and teeth are in forming4 ,the phosphates which the process of 8bolting0 removes to a large extent from white flour1 go directly to the manufacture of bone1 and these also tend to nourish and strengthen the brain4 ,tea-,rolls4 ,after mixing your bread in the morning either with sponge or with yeast1 divide the kneaded dough into two portions4 ,mould one into a round ball1 and set aside for a loaf as already directed4 ,make a hole in the middle of the other batch and pour into it a tablespoonful of butter1 just melted1 but not hot4 ,close the dough over it1 dust your hands and kneading-board with flour and work in the shortening until the dough is elastic and ceases to be sticky4 ,put it into a floured bowl1 cover with a cloth and set away out of draught and undue heat1 for three hours4 ,knead it again1 then1 and wait upon its rising for another three hours4 ,the dough should be as soft as can be handled4 ,when it is light for the second time flour your board1 rubbing in the flour and blowing lightly away what does not adhere to the surface4 ,toss the lump dough upon it and knead thoroughly for five minutes4 ,flour a rolling-pin and roll the dough into a sheet not more than half an inch thick4 ,cut this into round cakes with a biscuit-cutter or a sharp-edged tumbler and fold1 not quite in the middle1 in the form of turnovers1 pinching the corners of the fold pretty hard to hinder the flap of dough from flying up as the rising proceeds4 ,rub the bottom and sides of a baking-pan with sweet lard or butter4 ,do this with a bit of clean soft rag or tissue-paper1 visiting every corner of the pan1 but not leaving thick layers and streaks of grease after it4 ,arrange the rolls in regular rows in the pan about a quarter of an inch apart4 ,cover with a cloth and set nearer the fire than you dared trust the dough1 and let them rise for an hour4 ,peep under the cloth two or three times to see whether they rise evenly1 and turn the pan around once that all may be equally exposed to the heat4 ,when the time is up and the rolls are puffy and promising1 set them in a pretty quick oven and bake half an hour1 turning the pan once in this time1 and covering with clean--never printed--paper1 should they brown too fast4 ,break the rolls apart from one another and eat warm4 ,they are also good cold1 and if the directions be followed implicitly1 very good always4 ,graham ,rolls ,are made by treating the dough mixed for ,graham bread as above and following the foregoing receipt in every section1 but allowing more time for rising and baking4 ,they are even better when cold than hot4 ,breakfast ,biscuit4 ,two cups of fresh milk slightly warmed4 ,one quart and a cup of flour sifted4 ,five tablespoonfuls of yeast4 ,one even tablespoonful of white sugar4 ,one even teaspoonful of salt4 ,bit of soda as large as a pea1 dissolved in hot water4 ,one tablespoonful of butter1 just melted1 not hot4 ,yolk of one egg beaten light4 ,sift the flour1 salt and sugar into a bowl1 hollow the heap in the centre and pour in the milk1 working down the flour into the liquid with a spoon or your hands until it is thoroughly melted4 ,into a second hollow pour the yeast and knead thoroughly for fifteen minutes4 ,wrap bowl and biscuit in a thick cloth and set to rise where it will neither become chilled nor sour over night4 7,study the temperature in different parts of the kitchen and kitchen closets to the end of finding the best places for raising dough and sponge47 ,do all this at bedtime4 ,early in the morning turn out the dough upon a floured board1 work it for a minute into manageable shape2 drill several finger-holes in it and fill them with the melted butter1 the dissolved soda and the beaten yolk of egg4 ,pinch the dough hard to stop the mouths of these cavities1 and knead for ten minutes1 carefully at first1 lest the liquids should be wasted1 and more boldly when they are absorbed by the paste4 ,roll out into a sheet half an inch thick with a floured rolling-pin2 cut into round cakes1 set these closely together in a well-greased pan2 prick each with a fork and let them rise near the fire for half an hour1 covered with a light cloth4 ,bake from twenty to twenty-five minutes in a quick oven1 turning the pan around once1 quickly and lightly4 ,break apart from one another and pile on a plate1 throwing a clean doily or a small napkin over them4 ,break open at table4 ,hot rolls and muffins should never be cut4 ,one word with regard to getting up early in order to give dough a chance for the second rising4 ,it is not a wholesome practice for any woman--least of all a young girl to be out of bed two hours before she eats her breakfast4 ,studying upon an empty stomach provokes dyspepsia and injures the eyes4 ,active exercise in like circumstances tempts debility and disease4 ,yet our bread and rolls must be looked after at the proper time4 ,have yourself called on biscuit mornings an hour earlier than usual4 ,rise1 wash face and hands1 rinse the mouth out and brush back the hair4 ,put on stockings and slippers1 such underclothing as may be needed to prevent cold1 a wrapper and the kitchen apron4 ,cover your hair entirely with a handkerchief or sweeping cap4 ,before beginning operations down-stairs eat a half-slice of dry bread or a biscuit4 ,you will not relish it1 but take it all the same to appease the empty1 discontented stomach4 ,having made out your rolls and tucked them up snugly for the final rise1 return to your chamber for a comfortable bath and toilet4 ,when habited for the day in all except the outer gown1 collar1 etc41 slip on the wrapper again and run down to put the biscuits in the oven4 ,unless it is too hot1 they will get no harm while you finish dressing in ten minutes1 just in season to turn the pan4 ,from the beginning of your apprenticeship in housewifery1 learn how to 8dovetail0 your duties neatly into one another4 ,a wise accommodation of parts and angles1 and compactness in the adjustment of 8must-be-dones0 are better than mere personal strength in the accomplishment of such tasks as fall to women to perform4 ,master these1 and do not let them master you4 ,weave the little duties in and under and among what seem to be the greater4 ,while your bread is taking a three hours' rise1 you are free in body and mind for other things4 ,the grand secret of keeping house well and without worry1 lies in the art of packing and fitting different kinds of work and in picking up the minutes4 ,other things besides rising dough get on quite as well without your standing by to watch them4 #c ,,breakfast ,,breads4 ,,under this head may be classed muffins1 griddle-cakes1 crumpets1 corn bread1 ,sally ,lunn1 quick biscuits1 and a dozen other varieties of warm bread suitable for breakfast and tea4 ,they furnish a very pleasant variety in the daily bill of fare1 and are extremely popular4 ,nor are they unwholesome if properly made and cooked1 and eaten by well people4 ,to weak and impaired digestive organs all kinds of warm bread are hurtful4 ,english ,muffins4 ,one quart of sifted flour4 ,two cups of lukewarm water4 ,half a cup of yeast4 ,one tablespoonful of butter melted1 but not hot4 ,one teaspoonful of salt sifted with the flour4 ,sift the flour and salt into a bowl1 make a hole in the middle and pour in yeast and warm water4 ,stir down the flour gradually into the liquid1 and when all is in1 beat hard with a wooden spoon4 ,should the mixture be too stiff for this1 add a little more water4 ,it should be about half as thick as bread-dough4 ,beat for five minutes and set aside to rise1 with a cloth thrown over the bowl1 in a moderately warm corner4 ,early in the morning stir the melted butter into the dough1 beat hard for two minutes1 and leave for half an hour in the covered bowl in a warm place--such as on a stool near the fire--turning it several times4 ,grease muffin-rings well with sweet lard1 arrange them upon a greased griddle set over the fire and already warmed 7not really hot71 fill about half-way to the top with batter1 and bake quickly4 ,when the dough fills the rings and begins to look firm on the top1 slip a knife under one and peep at the under side4 ,if it is delicately browned1 turn the rings over with a spatula or cake-turner4 ,this must be done quickly and dexterously1 so as not to spill the batter4 ,when quite done1 wrap a thick cloth about your fingers1 take up the muffin-rings one by one2 pass a sharp knife around the inside of each1 to loosen the muffin1 and shake it out upon a hot plate4 ,pile them up neatly and cover with a clean napkin4 ,these muffins must be broken1 not cut open1 and buttered while hot4 ,the ,english split1 toast and butter cold muffins4 ,crumpets4 ,two cups of lukewarm milk4 ,two thirds of a cup of lukewarm water4 ,one quart of sifted flour4 ,one tablespoonful of white sugar4 ,half a teaspoonful of salt4 ,two tablespoonfuls of melted butter4 ,half a cupful of yeast4 ,soda the size of a pea1 dissolved in a teaspoonful of boiling water4 ,mix milk1 yeast1 water1 sugar and salted flour as directed in former receipt4 ,beat hard1 and set to rise over night4 ,in the morning work in the butter and soda1 beat up for one whole minute until the mixture is light throughout1 and half-fill greased patty-pans with it4 ,set these in a baking-pan1 cover with a cloth1 and let them stand in a warm place fifteen minutes before putting them into a steady oven4 ,they should be done in from twelve to fifteen minutes if the oven is right4 ,if they brown too fast1 cover them with paper4 ,quick ,muffins4 ,one quart of sifted flour4 ,one tablespoonful of salt4 ,three cups lukewarm milk4 ,two eggs4 ,one tablespoonful of melted butter4 ,two teaspoonfuls of baking powder4 ,sift flour1 baking-powder and salt twice through the sieve1 to make sure these are well mixed together4 ,beat the eggs very light4 7,by all means have a ,dover ,egg-,beater for this purpose4 ,it whips eggs to a lovely froth with less labor and in less time than any other yet invented47 ,stir melted butter1 eggs and milk together in a large bowl1 and to this add the flour1 a cupful at a time1 stirring very quickly and lightly down toward the middle of the bowl4 ,beat hard up one minute at the last1 to break flour-lumps2 half-fill greased patty-pans with the batter1 and then bake in a quick oven4 ,turn out and eat while puffy and hot4 ,sally ,lunn4 7,the 8,genuine ,article407 ,one quart of sifted flour4 ,one cup of warm milk4 ,one of warm water4 ,four large tablespoonfuls of yeast4 ,two tablespoonfuls of melted butter4 ,four eggs4 ,one tablespoonful of salt sifted with the flour4 ,soda the size of a pea1 dissolved in a teaspoonful of boiling water4 ,beat the eggs steadily four minutes4 ,have ready in a bowl the warmed milk1 water1 melted butter and soda4 ,into this stir the salted flour1 cupful by cupful1 until all is in4 ,beat smooth from lumps and add the yeast4 ,the eggs should now be whipped three minutes with the 8,dover10 in a cool bowl4 ,they will not froth in a hot or warm one4 ,when light1 beat well into the batter1 and then beat up hard for a full minute4 ,a wooden spoon is best for this purpose4 ,butter a tin cake-mould well in every part1 and put in the batter4 ,if there is more than enough to half-fill the mould have two prepared1 that the contents may not overflow in rising4 ,set in a moderately warm place for six hours at least1 and then bake in the mould for three quarters of an hour if there is but one loaf1 half an hour if there are two4 ,the oven must be steady and not very hot at first4 ,turn the mould twice in this time keeping the oven door open as short a time as possible4 ,when you think the loaf is done1 thrust a clean straw down into the thickest part4 ,if it comes up as clean as when it went in1 take out the bread4 ,slip a knife around the edge to loosen it1 and turn out upside down on a warm plate4 ,cut in triangular slices at table1 holding the knife upright to avoid crushing and making it heavy4 ,quick ,biscuits4 ,one quart of sifted flour4 ,two heaping tablespoonfuls of sweet1 firm lard4 ,two cups of new milk 7warm from the cow if you can get it47 ,two tablespoonfuls of baking powder4 ,one teaspoonful of salt4 ,sift salt1 flour1 and baking-powder twice into a bowl or tray4 ,with a clean sharp chopping-knife work the lard into this1 turning and chopping until no lumps are left4 ,into a hollow in the middle pour the milk1 working the flour downward until you have a soft1 wet mass1 using the chopper for this purpose4 ,flour your pastry-board and your hands1 make the dough into a ball1 handling it as little as possible1 and lay on the board4 ,roll out with a floured rolling-pin into a sheet half an inch in thickness1 and with very few strokes4 ,cut into round cakes1 sift flour lightly over the bottom of a baking-pan1 and set your biscuits--just not touching one another--in even rows within it4 ,bake about twelve minutes in a quick oven4 ,the dough should have a rough appearance before it is baked1 like what is known as 8pebbled morocco40 ,too much handling will make it sleek without and tough within4 ,you can make excellent quick biscuits by the above receipt1 by substituting ,hecker's ,prepared ,flour for the barreled family flour1 and omitting the baking-powder4 ,you will1 however1 probably be obliged to add a little more milk1 as prepared flour 8thickens up0 rather more than other brands4 #d ,,other ,,breakfast ,,breads4 ,griddle ,cakes4 ,,in making these1 let quickness be the first1 second and third rules4 ,beat briskly and thoroughly2 mix just as you are ready to send the cakes to the table 7except when yeast is used71 bake1 turn1 and serve promptly4 ,have all your materials on the table1 measured and ready to your hand4 ,the griddle must be perfectly clean and wiped off with a dry cloth just before you lay it on the stove4 ,heat it gradually at one side of the stove or range1 and when it is warm grease with a bit of fat salt pork stuck firmly on a fork4 ,the fat should be hissing hot1 but not scorching1 when the batter is poured on4 ,before putting the cakes on to fry1 slip the griddle to the hottest part of the stove4 ,drop the batter in great1 even spoonfuls1 and be careful not to spill or spatter it4 ,m4 ,h4 ,,phillips ,,and ,,co41 of ,troy1 ,n4 ,y41 manufacture a griddle with three shallow cups sunken in an iron plate which moves on a hinge4 ,when the cakes are done on the lower side the turn of a handle reverses the plate upon a heated surface4 ,this makes the cakes of equal size and thickness and saves the trouble of watching1 spatula in hand1 to turn each one4 ,it greatly simplifies the process of baking cakes1 and1 lessens the heating labor of attending to them4 ,be sure that each cake is done before you turn it4 ,a twice-turned 8griddle0 is spoiled4 ,sour-milk ,cakes4 ,one quart of 8loppered10 or of buttermilk4 ,three cups of sifted flour4 ,one cup of ,indian meal4 ,one 8rounded0 teaspoonful of soda free from lumps4 ,one teaspoonful of salt4 ,two tablespoonfuls of molasses4 ,sift flour1 salt and meal into a bowl4 ,in another mix the milk1 molasses and soda4 ,stir these last to a foam1 and pour into the hollow in the middle of the flour4 ,work down the flour into the liquid with a wooden spoon until you have a batter1 and beat hard with upward strokes1 two minutes4 ,bake at once4 ,these are cheap1 easy and good cakes4 ,hominy ,cakes4 ,two cups of fine hominy boiled and cold4 7,take the tough skin from the top before mixing in the batter47 ,one heaping cup of sifted flour4 ,one quart of milk4 ,three eggs beaten very light4 ,one tablespoonful of molasses4 ,one teaspoonful of salt4 ,rub the hominy with the back of a wooden spoon until all the lumps are broken up4 ,wet it little by little with the milk and molasses1 working it smooth as you go on4 ,sift flour and salt together1 and put in next4 ,beat for a whole minute before adding the whipped eggs1 and another minute very hard1 before baking4 ,stir up well from the bottom before putting each fresh batch of cakes on the griddle4 ,these cakes if properly made1 are tender1 wholesome and delightful4 ,graham ,cakes4 ,two cups of ,graham flour4 ,one of sifted white4 ,one heaping tablespoonful of ,indian meal4 ,three cups of buttermilk1 or loppered milk4 ,one rounded teaspoonful of soda4 ,two tablespoonfuls of molasses4 ,one teaspoonful of salt sifted with the flour4 ,two eggs whipped very light4 ,one tablespoonful melted butter4 ,put ,graham and salted white flour into a bowl with the ,indian meal4 ,stir up in another milk1 molasses1 soda and melted butter1 and while foaming pour into the hollowed flour4 ,work to a good batter and beat in the eggs already whipped to a froth4 ,beat one minute and bake at once4 ,this is a good standard breakfast hot bread4 #e ,,eggs4 ,,many people do not know a well-boiled egg by sight or taste1 yet a fresh egg1 boiled to a nicety1 is one of the simplest1 most nutritious of breakfast dishes4 ,boiled ,eggs4 ,select the cleanest eggs1 wash them well1 and lay them in lukewarm water for five minutes4 ,have ready on the fire a saucepan of water on a fast boil1 and in quantity sufficient to cover the eggs entirely4 ,into this put one egg at a time with a spoon1 depositing each gently on the bottom1 and quickly4 ,four minutes boils an egg thoroughly1 if one likes the white set and the yolk heated to the centre4 ,five minutes makes the white firm and sets the yolk4 ,ten minutes boils both hard4 ,take up the eggs with a split spoon or wire whisk4 ,if you have no regular egg dish1 lay a heated napkin in a deep dish or bowl 7also warmed71 put in the eggs as in a nest1 cover up with the corners of the napkin1 and send directly to the table4 ,they harden in the shells if left long without being broken4 ,the best way to manage a boiled egg at the table is the ,english way of setting it upright in the small end of the egg-cup1 making a hole in the top large enough to admit the egg-spoon1 and eating it from the shell1 seasoning as you go on4 ,heat and taste are undoubtedly better preserved by this method than by any other4 ,those who cannot afford gold-washed spoons1 can procure pretty ivory ones at a trifling cost1 or small teaspoons will serve the purpose4 ,spoons smeared with eggs should be laid to soak in cold water directly you have finished using them4 ,custard ,eggs4 ,put the washed eggs in a saucepan of cold water and let them just come to a boil1 then take them up4 ,or1 lay them in a hot tin pail1 cover them with boiling water1 put the top on the pail and leave them on the kitchen table for five minutes4 ,drain off the water1 pour on more boiling hot and replace the top4 ,wrap a hot towel about the pail1 and leave it four minutes before dishing the eggs4 ,they will be like a soft custard throughout1 and more digestible than if cooked in any other way4 ,poached1 or ,dropped ,eggs4 ,into a clean frying-pan1 pour plenty of boiling water1 and a teaspoonful of salt4 ,let it boil steadily1 not violently4 ,wipe a cup dry1 break an egg into it1 and pour1 very cautiously and quickly1 on the surface of the water4 ,avoid spreading or breaking it4 ,it will sink to the bottom for an instant1 but if the water is boiling hot1 will rise soon and be cooked in about three and a half minutes4 ,do not put more than three into the pan at one time1 or they will run into one another4 ,take them up with a perforated skimmer and lay on a hot1 flat dish in which a teaspoonful of butter has been melted4 ,if the whites have ragged edges1 trim neatly with a sharp knife4 ,when all are done1 pepper and salt lightly1 put a bit of butter on each egg and send up very hot4 ,eggs on ,toast4 ,cut out with a sharp-edged tumbler or a cake cutter as many round slices of stale bread as there are eggs to be cooked4 ,toast these nicely1 butter thinly2 cover the bottom of a heated dish with them1 and pour on each a tablespoonful of boiling water4 ,set in the plate-warmer or an open oven while you poach eggs as directed in the last receipt4 ,lay each when done on a round of toast1 pepper1 salt and butter1 and serve4 ,eggs on ,savory ,toast4 ,toast rounds of stale bread as directed in preceding receipt1 but instead of moistening them with hot water1 pour upon them1 as they lie in the dish1 two tablespoonfuls of boiling gravy to each slice4 ,a half-cupful of gravy left over from yesterday's roast or stew skimmed free of fat1 heated1 thinned with a very little boiling water1 well-seasoned1 then strained and boiled up quickly1 makes this a tempting dish4 ,poach as many eggs as you have rounds of toast1 and lay on these1 with pepper1 salt and bits of butter4 ,scrambled or ,stirred ,eggs4 ,nine eggs4 ,one tablespoonful of butter4 ,half a teaspoonful of salt4 ,a little pepper4 ,half a teaspoonful of chopped parsley very fine4 ,break the eggs altogether in a bowl4 ,put the butter in a clean frying-pan and set it on the range4 ,as it melts1 add pepper1 salt and parsley4 ,when it hisses1 pour in the eggs1 and begin at once to stir them1 scraping the bottom of the pan from the sides toward the centre1 until you have a soft1 moist mass just firm enough not to run over the bottom of the heated dish on which you turn it out4 ,make it into a neat mound4 ,some people prefer it without the parsley4 ,in serving everything1 be careful that the rims of the dishes are perfectly clean4 ,the effect of the most delicious viand is spoiled by drops or smears of food on the vessel containing it4 ,if you heap your scrambled eggs on a platter and lay parsley-sprigs around1 making a green fringe or border for the yellow hillock1 you have an elegant dish4 ,study to make plain things pretty when you can4 ,bacon and ,eggs4 ,fry as many slices of ham1 or what is known as breakfast-bacon1 as there are eggs to be cooked4 ,have the clean frying-pan warm1 but not hot1 when the meat goes in4 ,turn the slices as they brown4 ,when done1 take the pan over to the sink or table1 remove the meat to a hot dish and set where it will keep warm4 ,strain the grease left in the pan through a bit of tarlatan or coarse muslin into a cup4 ,wipe the frying-pan clean1 pour in the strained fat and return to the fire4 ,if there is not enough to cover the bottom a quarter of an inch deep1 add a tablespoonful of butter4 ,break the eggs one at a time in a cup1 and when the fat hisses put them in carefully4 ,few people like 8turned0 fried eggs4 ,slip a cake-turner or spatula under each as it cooks to keep it from sticking4 ,they should be done in about three minutes4 ,do not put in more at once than can swim in the fat without interfering with one another4 ,take up as fast as they cook1 trim off ragged and rusty edges and lay on a hot platter4 ,drain each to get rid of the fat1 as you take it out of the pan4 ,when all are dished1 lay the ham or bacon neatly about the eggs like a garnish4 ,pepper all lightly4 ,ham for this purpose should be cut in small narrow slices4 ,drop sprays of parsley on the rim of the dish4 ,baked ,eggs4 ,put a tablespoonful of butter in a pie-plate1 and set in the oven until it melts and begins to smoke4 ,take it to the table and break six eggs one by one into a cup1 pouring each in turn into the melted butter carefully4 ,sprinkle with pepper and salt1 put a tiny bit of butter on each and set in the oven to bake until the eggs are 8set0--that is1 when the whites are firm and the yolks skimmed over1 but not hard4 ,four minutes in a quick oven should do this4 ,send to table at once4 ,if you have a few spoonfuls of nice chicken gravy1 you can strain and use it instead of butter4 ,scalloped ,eggs4 ,six eggs4 ,half a cupful of nice gravy skimmed and strained4 ,chicken1 turkey1 game and veal gravy are especially good for this purpose4 ,clear soup may also be used4 ,half a cupful of pounded cracker or fine dry bread-crumbs4 ,pepper and salt4 ,pour the gravy into a pie-plate and let it get warm before putting in the eggs as in last receipt4 ,pepper1 salt and strew cracker crumbs evenly over them4 ,bake five minutes4 ,serve in the pie-plate4 ,dropped ,eggs with ,white ,sauce4 ,drop or poach the eggs2 put them on a hot1 flat dish and pour over them this sauce boiling hot4 ,in a saucepan put half a cupful of boiling water4 ,two or three large spoonfuls of nice strained gravy4 ,a little pepper4 ,a quarter teaspoonful of salt4 ,when this boils stir in a heaping teaspoonful of flour wet up smoothly with a little cold water to keep it from lumping4 ,stir and boil one minute and add a tablespoonful of butter4 ,stir steadily two minutes longer1 add1 if you like1 a little minced parsley1 and pour the sauce which should be like thick cream1 over the dished eggs4 ,omelette4 ,six eggs4 ,four teaspoonfuls of cream4 ,half a teaspoonful salt4 ,a little pepper4 ,two tablespoonfuls of butter4 ,whip whites and yolks together for four minutes in a bowl with the 8,dover0 egg beater4 ,they should be thick and smooth before you beat in cream1 salt and pepper4 ,melt the butter in a clean frying-pan1 set on one side of the stove where it will keep warm but not scorch4 ,pour the beaten mixture into it and remove to a place where the fire is hotter4 ,as it 8sets10 slip a broad knife carefully around the edges and under it1 that the butter may find its way freely to all parts of the pan4 ,when the middle is just set1 pass a cake-turner carefully under one half of the omelette and fold it over the other4 ,lay a hot platter upside down above the doubled mass and holding frying-pan and dish firmly1 turn the latter quickly over1 reversing the positions of the two1 and depositing the omelette in the dish4 ,do not be mortified should you break your trial omelette4 ,join the bits neatly2 lay sprays of parsley over the cracks and try another soon4 ,be sure it is loosened from the pan before you try to turn it out2 hold pan and dish fast in place2 do not be nervous or flurried1 and you will soon catch the knack of dishing the omelette dexterously and handsomely4 ,i have given you ten receipts for cooking eggs4 ,it would be easy to furnish as many more without exhausting the list of ways of preparing this invaluable article of food for our tables4 ,i have selected the methods that are at once easy and excellent1 and adapted to the ability of a class of beginners4 #f ,,broiled ,,meats4 ,,it has been said that the frying-pan has ruined more ,american digestions than all the other hurtful agencies combined4 ,it is certainly true that while the process of frying properly performed upon certain substances does not of necessity1 make them unwholesome--the useful utensil does play altogether too important a part in our ,national cookery4 ,broiled meats are more wholesome1 more palatable1 and far more elegant4 ,certain things should never be fried4 ,that beefsteak should never make the acquaintance of the frying-pan is a rule without an exception4 ,the best gridirons for private families are the light1 double 8broilers10 made of tinned wire and linked together at the back with loops of the same material4 ,they are easily handled1 turned and cleansed1 and when not in use may be hung on the wall out of the way4 ,it is well to have two sizes1 one for large steaks1 the smaller for birds1 oysters1 and when there is occasion to broil a single chop or chicken-leg for an invalid4 ,beefsteak4 ,never wash a steak unless it has fallen in the dirt or met with other accident4 ,in this case cleanse quickly in cold water and wipe perfectly dry before cooking4 ,have a clear hot fire and do not uncover that part of the stove above it until you have adjusted the steak on the broiler4 ,if you use the ordinary iron gridiron1 lay the meat on it the instant it goes over the fire1 but have it already warm and rub the bars with a bit of fresh suet4 ,when the meat has lain over the coals two minutes and begins to 8sizzle10 turn it and let the other side cook as long4 ,watch it continually and turn whenever it begins to drip4 ,do this quickly to keep in the juices4 ,if these should fall in the fire in spite of your care1 lift it for an instant and hold over a plate or dish until the smoke is gone4 ,broiled meats flavored with creosote are not uncommon1 but always detestable4 ,the knack of broiling a steak well is to turn it so often and dexterously that it will neither be smoked nor scorched4 ,ten minutes should cook it rare1 if the fire is right and the steak not very thick4 ,cut with a keen blade into the thickest part when the time is up4 ,if the heart is of a rich red-brown--not the livid purple of uncooked flesh1 carry broiler and meat to a table where stands a hot dish4 ,lay the steak on this4 ,in a saucer have a liberal tablespoonful of butter cut into bits1 and with these rub both sides of the smoking steak1 leaving unmelted pieces on the top4 ,sprinkle it also on both sides with pepper and salt--about half a teaspoonful of salt and a third as much pepper for a large steak4 ,all this must be done quickly4 ,before you begin to cook the steak1 prepare the butter and measure the salt and pepper4 ,cover the dish closely4 ,if you have not a block-tin dish-cover1 lay over the steak another dish1 made very hot in the oven1 and set both with the meat between them in the plate-warmer1 or in an open oven1 or somewhere where it will keep hot for three minutes4 ,serve--i4 e4 put on the table--as hot as possible and on warm plates4 ,unless you have a hot water dish1 do not send the steak into the dining-room until all have taken their places4 ,sometimes steak is tough4 ,you shake your head over it as it comes from the butcher's basket4 ,i know of an enterprising meat merchant who objected to a wealthy customer because he would have choice cuts4 ,he was willing to pay double for them1 but as the worthy seller observed3 8,we must sell second-best cuts1 and he'd ought to take his turn40 ,like sin1 tough steak ought not to be1 but it is6 ,if your turn to take it has come1 lay it on a clean board1 some hours before cooking it1 and hack it on both sides1 criss-cross1 with a tolerably sharp knife1 taking care not to cut too deeply4 ,rub both sides very well with the strained juice of a lemon1 and set the meat in a cold place until you are ready to cook it4 ,do this over night1 if you want it for breakfast4 ,very tough1 fibrous meat is sometimes made eatable by this process4 ,mutton or ,lamb ,chops4 ,cut off most of the fat and all the skin4 ,a clean bone an inch in length will project from the smaller end when you have pared away the tallow and skin which would have cooked into rankness and leather4 ,put as many chops on the broiler as it will conveniently hold1 and broil as you would beefsteak4 ,cut into the largest to see if it is done4 ,if it is1 lay the chops on a heated dish set over a pot of boiling water2 butter1 pepper and salt them1 and cover them up while you cook the rest4 ,serve as soon as the last is cooked1 as they lose flavor with standing4 ,lay sprigs of parsley around the edges of the dish and scatter a few over the chops which must be arranged in neat rows1 a small end next to a large4 ,broiled ,ham4 ,cut even slices from a cold boiled ,ferris ,co4's 8,trade ,mark0 ham4 ,divide these into oblong pieces about an inch and a half in width1 and broil quickly over clear coals until a delicate brown touches the slices here and there4 ,lay in order on a hot dish4 ,broiled ham is appetizing1 and should be accompanied by dry toast1 lightly buttered4 #g ,,fried ,,meats4 ,larded ,liver4 ,,the butcher will slice the liver1 or show you how to do it4 ,when it is cut up1 lay it in cold water in which has been stirred a teaspoonful of salt4 ,this will draw out the blood4 ,cut fat1 raw salt pork into strips a finger long and a quarter of an inch thick and wide4 ,in half an hour's time take the liver from the water1 spread it out on a clean dry cloth1 lay another cloth over the slices and pat gently to dry them thoroughly4 ,make holes an inch apart in the liver with a pen-knife or sharp skewer1 and stick in the pork strips4 ,they should protrude an equal distance on both sides4 ,as fast as they are ready1 lay them in a clean1 warm 7not hot7 frying-pan4 ,when all are in1 set it over the fire1 and let it fry rather slowly in the fat that will run out from the pork 8lardoons40 ,in five minutes turn the slices1 and again ten minutes later4 ,let the liver heat quite slowly for the first ten minutes4 ,if cooked fast it is hard and indigestible4 ,allow about twenty-five minutes for frying it4 ,take it up with a fork1 draining off every drop of grease against the side of the pan as you remove each piece1 and dish on a hot platter4 ,put a half a teaspoonful of tomato sauce on each slice4 ,serve without gravy and very hot4 ,veal ,cutlets 7,breaded74 ,whip two eggs light and pour them into a pie-plate4 ,turn the cutlets1 one by one1 over in this until every part is coated4 ,in another dish spread evenly a cupful of rolled or pounded cracker1 very fine and dry4 ,turn the 8egged0 cutlets over in this to encrust them well4 ,meanwhile four large spoonfuls of sweet lard or nice beef-dripping must be melting in a clean frying-pan at one side of the range4 ,when the cutlets are all breaded1 move the pan directly over the fire4 ,as the fat begins a lively hiss1 put in as many cutlets as can lie in it without crowding4 ,in five minutes turn them with care1 not to loosen the crumb-coating4 ,after another five minutes of rapid frying1 pull the pan to a spot where the cooking will go on slowly1 but regularly4 ,in ten minutes turn the cutlets a second time4 ,in another ten minutes they should be done4 ,understand6 ,the first fast cooking sears the surface of the meat and forms the breading into a firm crust that keeps in the juices4 ,the slower work that follows cooks the veal thoroughly without hardening the fibres4 ,lift the cutlets carefully from the pan1 draining all the grease from each1 and keep hot in a covered dish set over a pot of boiling water until all are done4 ,always put tomato catsup or tomato sauce1 in some form1 on the table with veal cutlets4 ,sausage ,cakes4 ,break off bits of sausage meat of equal size1 roll them in the palms of clean hands into balls and pat them into flat cakes4 ,arrange them in a frying-pan and cook 7not too fast7 in their own fat1 turning them twice until they are nicely and evenly browned4 ,the time allowed for frying them depends on the size of the cakes4 ,if they are not large1 fifteen minutes should be enough4 ,serve on a hot dish1 without gravy4 ,smothered ,sausages4 ,prick 8link0 sausages--that is1 those done up in skins1 in fifteen or twenty places1 with a large needle2 put them in a clean frying-pan in which is a half a teacup full of hot water4 ,roll the sausages over in this several times and cover closely4 ,if you have not the lid of a pot or of a tin-pail that fits the frying-pan1 use a pie-dish turned upside down4 ,set the pan where the water will bubble slowly1 for ten minutes4 ,lift the cover then1 and roll the sausages over again two or three times1 to wet them thoroughly1 leaving them with the sides up that were down4 ,cover again and cook ten minutes longer4 ,turn them twice more1 at intervals of five minutes1 cover1 and let them steam four minutes before taking them up4 ,they will be plump1 whole1 tender and well-done1 and the bottom of the pan be almost dry4 ,lay in neat rows on a hot dish4 ,fish ,balls4 ,soak a pound of cod-fish all night in cold water4 ,change it in the morning1 and cover with lukewarm water for three hours more4 ,wash it1 scraping off the salt and fat2 put it into a sauce-pan1 cover it well with water just blood-warm1 and let it simmer--that is1 not quite boil1 two hours4 ,take it up1 pick out the bones and remove the skin1 and set the fish aside to cool4 ,when perfectly cold chop it fine in a wooden tray4 ,have ready1 for a cupful of minced fish1 nearly two cupfuls of potato boiled and mashed very smooth4 ,a tablespoonful of butter4 ,half a teaspoonful of salt4 ,two tablespoonfuls of milk worked into the fish while hot4 ,add also1 when the potato has been rubbed until free from lumps1 the beaten yolk of an egg4 ,work this in well with a wooden or silver spoon4 ,now stir in the chopped fish1 a little at a time1 mixing all together until you have a soft mass which you can handle easily4 ,drop a tablespoonful of the mixture on a floured pastry board1 or a floured dish4 ,flour your hands1 roll the fish and potato into a ball1 and pat it into a cake1 or make it as round as a marble4 ,lay these as you form them on a dish dusted with flour1 and when all are made out1 set in a cool place until morning4 ,half an hour before breakfast1 have five or six great spoonfuls of sweet lard hissing hot in a frying-pan or doughnut-kettle4 ,put in the balls a few at a time2 turn as they color2 take them out when they are of a tanny brown1 lay them in a hot colander set in a plate1 and keep warm in the open oven until all are fried4 ,a ,breakfast ,stew 7very nice74 ,two pounds of lean beef4 7,the 8second best cuts0 may be used here47 ,a quarter of a medium-sized onion4 ,a tablespoonful of browned flour4 ,half a teaspoonful each of minced parsley1 summer savory1 and sweet marjoram4 ,as much allspice as will lie on a silver dime4 ,one teaspoonful of ,halford sauce4 ,one saltspoonful of made mustard4 ,one saltspoonful of pepper4 ,strained juice of half a lemon4 ,cut the meat into pieces an inch square4 ,put it with the chopped onion into a saucepan with a pint of lukewarm water2 cover closely and cook slowly1 at least two hours and a half4 ,the meat should not be allowed to boil hard at any time1 and when done1 be so tender that it is ready to fall to pieces4 ,pour the stew into a bowl1 add the salt and pepper1 cover it and set in a cool place until next morning4 ,then put it back into the sauce-pan1 set it over a quick fire1 and when it begins to boil1 stir in the spice and herbs4 7,the latter may be bought dried and powdered at the druggist's if you cannot get them fresh47 ,boil up sharply five minutes4 ,the flour should be browned the day before1 by spreading it on a tin plate and setting this on the stove1 stirring constantly to keep it from burning black4 ,or a better way is1 to set the tin plate in a hot oven1 opening the door now and then to stir it4 ,it is a good plan to brown a good deal--say a cupful of flour--at a time1 and keep it in a glass jar for thickening gravies1 etc4 ,wet up a heaping tablespoonful of this with three tablespoonfuls of cold water1 the lemon-juice1 mustard and ,worcestershire sauce4 ,rub smooth and stir well into the stew4 ,boil two minutes longer to thicken the gravy and turn out into a deep covered dish4 ,this is a good dinner1 as well as breakfast dish4 ,a teaspoonful of catsup is an improvement4 #h ,,what ,,to ,,do ,,with 8,,left-,,overs40 ,a ,,volume1 instead of a single chapter1 might be written upon the various methods of preparing what the ,french call 8rechauffs10 and we speak of1 usually contemptuously1 as 8warmed-over0 meats4 ,cold meat is seldom tempting except to the very hungry4 ,cold tongue1 ham and poultry are well enough on picnics and as a side-dish at tea4 ,at breakfast they are barely admissible2 for a simple luncheon tolerable2 for dinner hardly excusable4 ,at the first and last meal of the day1 the stomach craves something hot and relishable4 ,a wife told me1 once1 with strong disgust in the remembrance1 that when her husband took her on the wedding-trip to visit his mother1 a frugal ,massachusetts matron1 they were set down within half an hour after their arrival1 to lunch on a cold eel-pie left from the day before4 ,the daughter-in-law1 forty years later1 spoke feelingly of the impression of niggardliness and inhospitality made on her mind by the incident4 8,if she had even warmed it up1 ,i should not have felt so forlornly homesick10 she said4 8,but cold eel-pie6 ,think of it60 ,i confess to heartfelt sympathy with the complainant4 ,there is a suggestion of friendliness and home-comfort in the 8goodly smell0 of a steaming-hot entre set before family or guest4 ,it argues forethought for those who are to be fed4 ,we have the consciousness that we are expected and that somebody has cared enough for us to make ready a visible welcome4 ,pale slices of cold mutton1 and thin slabs of corned beef cannot1 with the best intentions on the part of the caterer1 convey this4 ,the summing up of this lecture1 is3 ,neither despise unlikely fragments left over from roast1 baked or boiled1 nor consider them good enough as they are without 8rehabilitation40 ,we will begin with a dish the mention of which provokes a sneer more often than any other known to civilization4 ,hash4 ,rid cold corned or roast beef of fat1 skin and gristle1 and mince it in a wooden tray with a sharp chopper until the largest piece is not more than an eighth of an inch square4 ,with two cupfuls of this mix a cupful of mashed potato rubbed smooth with a potato beater or wooden spoon4 ,season well with pepper and salt if the beef be fresh1 if corned use the salt sparingly and pepper well4 ,set a clean frying-pan on the stove with a cupful of beef gravy in it from which you have skimmed all the fat4 ,clear soup will do if you have no gravy4 ,if you have neither1 pour into the pan a half-pint of boiling water and stir into this three tablespoonfuls of butter4 ,when the butter-water 7or gravy7 reaches the boil1 add a half-teaspoonful of made mustard4 ,then put in the meat and potato and stir--scraping the bottom of the pan to prevent sticking--for five minutes1 or until you have a bubbling-hot mass1 not stiff1 nor yet semi-liquid4 ,it must have been brought to boiling heat and kept at it about five minutes1 cooking so fast that you have to stir and toss constantly lest it should scorch4 ,heap on a hot dish1 and eat from hot plates4 ,hash ,cakes4 ,having prepared the hash as above set it aside until cold1 when mould into flat cakes as you would sausage meat1 and roll in flour4 ,heat nice beef-dripping to a boil in a frying-pan1 lay in the cakes1 and fry to a light brown on both sides4 ,beef ,croquettes4 ,you can make these of the cold hash by moulding it into rolls about three and a half inches long1 and rather more than an inch in diameter4 ,roll these over and over on a floured dish or board to get them smooth and regular in shape2 flatten the ends by setting each upright on the floury dish1 and put enough dripping in the pan to cover them as they lie on their sides in it4 ,it should be very hot before they go in4 ,roll over carefully in the fat as they brown1 not to spoil the shape4 ,do not put too many in the pan at once2 as fast as they are done take them up and lay in a hot colander until all are ready4 ,arrange neatly on a heated flat dish and serve4 ,a ,mutton ,stew4 ,cut slices of cold mutton half an inch thick1 trim away fat and skin and divide the lean meat into neat squares about an inch across4 ,drop a piece of onion as large as a hickory-nut in a cupful of water and boil fifteen minutes4 ,strain the water through a bit of muslin1 squeezing the onion hard to extract the flavor4 ,allow this cupful of water to two cupfuls of meat4 ,if you have less mutton use less water2 if more increase the quantity of liquid4 ,pour the water into a clean saucepan and when it boils add two full tablespoonfuls of butter cut into bits and rolled over and over in browned flour until no more will adhere to the butter4 ,stir this in with a little pepper and salt1 a pinch of mace and a teaspoonful of lemon-juice4 ,boil up once and drop in the meat4 ,cover closely and let it simmer at one side of the stove1 almost1 but never quite boiling1 for ten minutes4 ,turn into a deep dish and serve very hot4 ,minced ,mutton on ,toast4 ,trim off skin and fat from slices of cold mutton and mince in a chopping-tray4 ,season with pepper and salt4 ,into a clean frying-pan1 pour a cupful of mutton-gravy which has been skimmed well1 mixed with a little hot water and strained through a bit of coarse muslin4 ,when this boils1 wet a teaspoonful of browned flour with three tablespoonfuls of cold water1 and a teaspoonful of tomato or walnut catsup1 or half a teaspoonful of ,worcestershire sauce4 ,rub out all the lumps and stir into the gravy in the frying-pan4 ,boil up once well before putting in the mutton4 ,as soon as the mixture bubbles and smokes all over1 draw it to one side of the range where it will keep hot1 but not quite boil2 cover it closely1 and let it stand five minutes4 ,warmed-over mutton becomes insipid when cooked too much4 ,before the mince is put into the pan1 toast the bread4 ,cut thick slices from a stale loaf1 and trim off the crust4 ,if you would have them look particularly nice1 cut them round with a cake or biscuit-cutter4 ,toast to a light-brown1 and keep hot until the mince is cooked4 ,then lay the toast on a heated platter2 butter the rounds well on both sides1 and pour on each a tablespoonful of boiling water4 ,heap a great spoonful of the minced mutton on each piece4 ,the mince should not be a stiff paste1 nor yet so soft as to run all over the dish4 ,a cupful of gravy will be enough for three cupfuls of meat4 ,some people fancy a little green pickle or chow chow chopped very fine and mixed in with the mince while cooking4 ,others think the dish improved by the addition of a teaspoonful of lemon-juice put in just before taking it from the fire4 ,devilled ,mutton4 ,cut even slices of cold mutton1 not too fat4 ,stir together and melt in a clean frying-pan two tablespoonfuls of butter and one of currant or grape jelly4 ,when it hisses lay in the mutton and heat slowly--turning several times--for five minutes1 or until the slices are soft and very hot1 but not until they begin to crisp4 ,take out the meat1 lay on a warmed dish1 cover and set over boiling water4 ,to the butter and jelly left in the pan add three tablespoonfuls of vinegar4 ,a small teaspoonful of made mustard4 ,a quarter spoonful of salt4 ,half as much pepper as you have salt4 ,stir together over the fire until they boil1 and pour on the meat4 ,cover three minutes over boiling water1 and serve4 ,devilled1 or ,barbecued ,ham4 ,slice cold ,ferris ,co4's 8,trade ,mark0 ham1 lean and fat together1 and lay in a clean frying-pan4 ,fry gently in the grease that runs from it as it heats1 until the lean is soft1 the fat clear and beginning to crisp at the edges4 ,take out the slices with a fork1 lay on a warmed dish2 keep hot over boiling water4 ,add to the fat left in the frying-pan3 ,four tablespoonfuls of vinegar4 ,a small teaspoonful of made mustard4 ,as much pepper as will lie easily on a silver half-dime4 ,stir until it boils1 then pour on the ham4 ,let it stand covered over the boiling water for five minutes before sending to the table4 ,chicken ,croquettes4 ,one cup of cold chicken1 minced fine4 ,one quarter cup of pounded cracker4 ,one teaspoonful of cornstarch1 wet up in a little cold water4 ,one egg4 ,one tablespoonful of butter4 ,half a tablespoonful of salt4 ,a good pinch of pepper4 ,half a cupful of boiling water4 ,mix minced chicken and crumbs together in a bowl with salt and pepper4 ,put the boiling water in a clean saucepan1 add the butter and set over the fire4 ,when the butter is melted stir in the wet corn starch4 ,boil and stir until it thickens4 ,have the egg beaten light in a bowl and pour the hot mixture upon it4 ,beat well1 and mix with the minced chicken4 ,let it get perfectly cold and make into croquettes as directed for beef croquettes4 ,but roll these in a well-beaten egg1 then in fine cracker-crumbs instead of flour1 and fry1 a few at a time1 in a mixture half-butter1 half-lard enough to cover them well4 ,drain off every drop of fat from each croquette as you take it up1 and keep hot until all are done4 ,serve hot and at once4 #i ,,dinner ,,dishes4 ,i ,,am amused and yet made thoughtful by the fact that so many young housekeepers write to me of their pleasure in cake-making and their desire to learn how to compound what are usually known as 8fancy-dishes10 some sending excellent receipts for loaf-cake1 cookies and doughnuts1 while few express the least interest in soups1 meats and vegetables4 ,the drift of the dear creatures' thoughts reminds me of a rhymed--8,if ,i had60 which ,i read years ago1 setting forth how a little boy would have if he could1 a house built of pastry1 floored with taffy1 ceiled with sugar-plums1 and roofed with frosted gingerbread4 ,in engaging a cook one does not ask1 first of all1 8,can you get up handsome desserts80 but1 8,do you understand bread-making and baking1 and the management of meats1 soups1 and other branches of plain cookery80 ,the same 8plain cookery0 is the pivot on which the family health and comfort rest and turn4 ,if you would qualify yourselves to become thorough housewives1 it is as essential that you should master the principles of this1 as that a musician should be able to read the notes on the staff4 ,some people do play tolerably by ear1 but they are never ranked as students1 much less as professors of music4 8,fancy0 cookery is to the real thing what embroidery is to the art of the seamstress4 ,she who has learned how to use her needle deftly upon 8seam1 gusset and band10 will find the acquisition of ornamental stitches an easy matter4 ,skill in ,kensington and satin stitch is of little value in fitting one to do 8fine10 which is also useful sewing4 ,i am sorry to add that my observation goes to prove that more ,american housekeepers can make delicate and rich cake than excellent soups4 ,soup ,stock4 ,two pounds coarse lean beef1 chopped almost as fine as sausage-meat4 ,one pound of lean veal--also chopped4 ,two pounds of bones 7beef1 veal1 or mutton7 cracked in several places4 ,half an onion chopped4 ,two or three stalks of celery1 when you can get it4 ,five quarts of cold water4 ,meat and bones should be raw1 but if you have bones left from underdone beef or mutton1 you may crack and add them4 ,put all the ingredients 7no salt or pepper7 in a large clean pot1 cover it closely and set at one side of the range where it will not get really hot under two hours4 ,this gives the water time to draw out the juices of the meat4 ,then remove to a warmer place1 stir up well from the bottom1 and cook slowly five hours longer4 ,it should never boil hard1 but 8bubble-bubble0 softly and steadily all the while4 ,fast boiling toughens the fibres and keeps in the juice of the meat which should form the body of the soup4 ,when the time is up1 lift the pot from the fire1 throw in a heaping tablespoonful of salt1 and a teaspoonful of pepper1 and pour out into your 8stock-pot40 ,this should be a stout stone crock or jar1 with a cover1 and be used for nothing else4 ,see that it is free from grease1 dust and all smell1 scald out with hot water and soda1 then with clean boiling water just before pouring in the soup1 or the hot liquid may crack it4 ,put on the cover and set in a cold place until next day4 ,then take off every particle of the caked fat from the top4 ,you can use this as dripping for frying4 ,soup that has globules of grease floating on the surface is unwholesome and slovenly4 ,strain the skimmed liquid through a colander1 squeezing the meat hard to extract every drop of nutriment4 ,throw away the tasteless fibres and bones when you have wrung them dry4 ,this process should give you about three quarts of strong 8stock40 ,rinse your jar well and pour back the strained stock into it to be used as the foundation of several days' soups4 ,season it highly and keep in a cold place--in warm weather on the ice4 ,i hope you will not fail to set up a 8stock-pot40 ,every family should have one4 ,it makes the matter of really good soups simple and easy4 ,clear ,soup with ,sago or ,tapioca4 ,soak half a cup of ,german sago or pearl tapioca four hours in a large cup of cold water4 ,an hour before dinner put a quart of your soup-stock on the stove and bring quickly almost to a boil4 ,when it is hot1 stir in the raw white and the shell of an egg1 and1 stirring frequently to prevent the egg from catching on the bottom of the pot1 boil fast ten minutes4 ,take off and strain through a clean thick cloth1 wrung out in hot water and laid like a lining in your colander4 ,do not squeeze the cloth1 or you will muddy the soup4 ,return the liquid1 when strained1 to the saucepan1 which must be perfectly clean2 stir in the soaked tapioca and a teaspoonful of minced parsley1 and simmer half an hour on the side of the range4 ,if necessary1 add a little more seasoning4 ,when you have made nice clear soup once1 you may1 if you like1 color the second supply with a little 8caramel-water40 ,this is made by putting a tablespoonful of sugar in a tin cup and setting it over the fire until it breaks up into brown bubbles1 then pouring a few tablespoonfuls of boiling water on it and stirring it until dissolved4 ,a tablespoonful of this in a quart of clear soup will give a fine amber color and not injure the flavor4 ,send all soups in to table very hot4 ,julienne ,soup4 ,one quarter of a firm white cabbage1 shred as for cold slaw4 ,one small turnip1 peeled and cut into thin dice4 ,one carrot1 peeled and cut into strips like inch-long straws4 ,one teaspoonful of onion shred fine4 ,three raw tomatoes1 peeled and cut into bits4 ,one tablespoonful of minced parsley1 and1 if you can get it1 three stalks of celery cut into thin slices4 ,use a sharp knife for this work and bruise the vegetables as little as possible4 ,when all are prepared1 put them in hot water enough to cover them1 throw in a teaspoonful of salt and cook gently half an hour4 ,clear a quart of soup-stock as directed in the last receipt1 and color it with a teaspoonful of ,halford sauce1 or walnut catsup4 ,when the vegetables are tender1 turn them into a colander to drain1 taking care not to mash or break them4 ,throw away the water in which they were boiled1 and add the vegetables to the clear hot soup4 ,taste1 to determine if it needs more pepper or salt1 and simmer all together gently twenty minutes before turning into the tureen4 ,white ,chicken ,soup 7,delicious74 ,a tough fowl can be converted into very delicious dishes by boiling it first for soup and mincing it1 when cold1 for croquettes4 ,in boiling it1 allow a quart of cold water for each pound of chicken1 and set it where it will heat very slowly4 ,if the fowl be quite old do not let it reach a boil under two hours1 then boil very gently four hours longer4 ,throw in a tablespoonful of salt when you take it from the fire1 turn chicken and liquor into a bowl and set in a cold place all night4 ,next day skim off the fat1 strain the broth from the chicken1 shaking the colander to do this well1 and put aside the meat for croquettes or a scallop4 ,set three pints of the broth over the fire with a teaspoonful of chopped onion1 season with salt and pepper1 and let it boil half an hour4 ,line a colander with a thick cloth1 and strain the liquid1 squeezing the cloth to get the flavor of the onion4 ,return the strained soup to the saucepan1 with a tablespoonful of minced parsley1 and bring to a boil4 ,meanwhile1 scald in a farina kettle a cupful of milk1 dropping into it a bit of soda the size of a pea4 ,stir into this when hot1 a tablespoonful of cornstarch wet up with cold milk4 ,when it thickens scrape it out into a bowl in which you have two eggs whipped light4 ,beat all together well1 and stir in1 spoonful by spoonful1 a cupful of the boiling soup4 ,draw the soup pot to one side of the range1 stir in the contents of the bowl1 and let it stand--but not boil--three minutes before pouring into the tureen4 ,chicken and ,rice ,soup ,is made as white chicken soup1 but with the addition of four tablespoonfuls of rice1 boiled soft1 and added to the chicken liquor at the same time with the parsley4 ,then proceed as directed1 with milk1 eggs1 etc4 ,tomato ,soup4 ,add a quart of raw tomatoes1 peeled and sliced1 or a can of stewed tomatoes1 and half a small onion to a quart of stock1 and stew slowly one hour4 ,strain and rub through a colander and set again over the fire4 ,stir in a tablespoonful of butter cut up and rubbed into a tablespoonful of flour4 ,a tablespoonful of cornstarch wet up with cold water4 ,season to taste with pepper and salt1 boil once more and pour out4 ,bean ,soup4 ,soak one pint of dried beans all night in lukewarm water4 ,in the morning add three quarts of cold water1 half a pound of nice salt pork1 cut into strips1 half an onion chopped1 and three stalks of celery1 cut small4 ,set at one side of the fire until it is very hot1 then where it will cook slowly1 and let it boil four hours4 ,stir up often from the bottom1 as bean-soup is apt to scorch4 ,an hour before dinner1 set a colander over another pot and rub the bean porridge through the holes with a stout wooden spoon1 leaving the skins in the colander4 ,return the soup to the fire1 stir in a tablespoonful of butter rubbed in a tablespoonful of flour1 and simmer gently fifteen minutes longer4 ,have ready in the tureen a double handful of strips or squares of stale bread1 fried like doughnuts in dripping1 and drained dry4 ,also1 half a lemon1 peeled and sliced very thin4 ,pour the soup on these and serve4 ,a ,soup ,maigre 7without ,meat74 ,twelve mealy potatoes1 peeled and sliced4 ,one quart of tomatoes--canned or fresh4 ,one half of an onion4 ,two stalks of celery4 ,one tablespoonful of minced parsley4 ,four tablespoonfuls of butter1 cut up and rolled in flour4 ,one tablespoonful of cornstarch wet and dissolved in cold water4 ,one lump of white sugar4 ,three quarts of cold water will be needed4 ,parboil the sliced potatoes fifteen minutes in enough hot water to cover them well4 ,drain this off and throw it away4 ,put potatoes1 tomatoes1 onion1 celery and parsley on in three quarts of cold water1 and cook gently two hours4 ,then rub them all through a colander1 return the soup to the pot1 drop in the sugar1 season to taste with pepper and salt1 boil up once and take off the scum before adding the floured butter1 and when this is dissolved1 the cornstarch4 ,stir two minutes over the fire1 and your soup is ready for the table4 ,very good it will prove1 too1 if the directions be exactly followed4 ,when celery is out of season1 you can use instead of it1 a little essence of celery1 or1 what is better1 celery salt4 #aj ,,meats4 ,,one of the most comico-pathetico true stories ,i know is that of a boy1 the youngest of a large family1 who1 having always sat at the second table1 knew nothing experimentally of the choicer portions of chicken or turkey4 ,being invited out to dinner as the guest of a playmate1 he was asked1 first of all present1 8what part of the turkey he preferred40 8,the carker0 7carcass71 8and a little of the stuff0 7stuffing71 8if you please10 replied the poor little fellow1 with prompt politeness4 ,it was his usual ration1 and in his ignorance1 he craved nothing better4 ,the pupil in cookery who enjoys tossing up entres1 and devising dainty rechauffs1 but cannot support the thought of handling raw chickens and big-boned joints of butcher's meat1 is hardly wiser than he4 ,it is a common fallacy to believe that this branch of the culinary art is uninteresting drudgery1 fit only for the hands of the very plain hired cook4 ,another mistake1 almost as prevalent1 lies in supposing that she can1 of course1 perform the duty properly4 ,there is room for intelligent skill in so simple a process as roasting a piece of meat1 nor is the task severe or repulsive4 ,practically1 it is far more important to know how to do this well1 than to be proficient in cake1 jelly1 and pudding making4 ,roast ,beef4 ,have a steady1 moderate fire in the stove-grate4 ,increase the heat when the meat is thoroughly warmed4 ,lay the beef1 skin side uppermost1 in a clean baking-pan1 and dash all over it two cups of boiling water in which a teaspoonful of salt has been dissolved4 ,this sears the surface slightly1 and keeps in the juices4 ,shut the oven door1 and do not open again for twenty minutes4 ,then1 with a ladle or iron spoon dip up the salted water and pour it over the top of the meat1 wetting every part again and again4 ,eight or ten ladlefuls should be used in this 8basting10 which should be repeated every fifteen minutes for the next hour4 ,allow twelve minutes to each pound of meat in roasting beef4 ,do not swing the oven door wide while you baste1 but slip your hand 7protected by an old glove or a napkin7 into the space left by the half-open door1 and when you have wet the surface of the roast quickly and well1 shut it up again to heat and steam4 ,a little care in this respect will add much to the flavor and tenderness of the beef4 ,should one side of it1 or the back1 brown more rapidly than the rest1 turn the pan in the oven1 and should the water dry up to a few spoonfuls1 pour in another cupful from the tea-kettle4 ,about twenty minutes before the time for the roasting is up1 draw the pan to the oven-door1 and sift flour over the meat from a flour dredger or a small sieve4 ,shut the door until the flour browns1 then baste abundantly1 and dredge again4 ,in five minutes1 or when this dredging is brown1 rub the top of the meat with a good teaspoonful of butter1 dredge quickly and close the door4 ,if the fire is good1 in a few minutes a nice brown froth will encrust the surface of the cooked meat4 ,lift the pan to the side table1 take up the beef by slipping a strong cake-turner or broad knife under it1 holding it firmly with a fork1 and transfer to a heated platter4 ,set in the plate-warmer1 or over boiling water1 while you make the gravy4 ,gravy 7brown74 ,set the pan in which the meat was roasted1 on the range when the beef has been removed to a dish4 ,scrape toward the centre the browned flour from sides and bottom and dust in a little more from your dredger as you stir4 ,if the water has boiled away until the bottom of the pan is exposed1 add a little1 boiling hot1 directly from the teakettle and stir until the gravy is of the consistency of rich cream4 ,pepper to taste and pour into a gravy boat4 ,while ,i give these directions1 ,i may remark that few people of nice taste like made thickened gravy with roast beef4 ,many prefer1 instead1 the red essence which follows the carver's knife and settles in the dish4 ,the carver should give each person helped his or her choice in this matter4 ,i am thus explicit with regard to roasting beef because the process is substantially the same with all meats4 ,dash scalding water over the piece put down for cooking in this way3 heat rather slowly at first1 increasing the heat as you go on2 baste faithfully2 keep the oven open as little as may be and dredge1 then baste1 alternately1 for twenty minutes1 or so1 before dishing the meat4 ,roast ,mutton4 ,cook exactly as you would beef3 but if you wish a made gravy1 pour it first from the baking-pan into a bowl and set in cold water five minutes1 or until the fat has risen to the top4 ,skim off all of this that you can remove without disturbing the dregs4 ,it is 8mutton-tallow0--very good for chapped hands1 but not for human stomachs4 ,return the gravy to the fire1 thicken1 add boiling water1 if needed1 and stir until smooth4 ,always send currant1 or grape jelly1 around with mutton and lamb4 ,roast ,lamb4 ,cook two minutes less in the pound than you would mutton4 ,instead of gravy1 you can send in with it1 if you choose ,mint ,sauce4 ,to two tablespoonfuls of chopped mint1 add a tablespoonful of white sugar and nearly two thirds of a cup of vinegar4 ,let them stand together ten minutes in a cool place before sending to table4 ,roast ,veal ,must be cooked twice as long as beef or mutton1 and very well basted1 the flesh being fibrous and dry4 ,to the made gravy add two teaspoonfuls of stewed and strained tomato1 or one tablespoonful of tomato catsup1 and cook one minute before pouring into the gravy-boat4 ,roast ,turkey1 ,chicken or ,duck4 ,it would not be possible for me to write such directions as would enable you to prepare a fowl for cooking4 ,yet ,i advise you to learn how to draw and dress poultry4 ,watch the process closely1 if you have opportunity1 or else ask some experienced friend to instruct you4 ,for the present we will suppose that our fowl is ready for the roasting pan4 ,lay it in tenderly1 breast uppermost1 pour a bountiful cup of boiling water1 slightly salted1 over it1 if it be a chicken or duck1 two cupfuls1 if a turkey1 and roast1 basting often1 about twelve minutes for each pound4 ,when the breastbone browns1 turn the fowl on one side1 and as this colors1 on the other1 that all may be done evenly4 ,dredge once with flour fifteen minutes before taking up the roast and when this browns1 rub all over with a tablespoonful of butter4 ,shut up ten minutes longer and it is ready for dishing4 ,chop the liver and soft parts of the gizzard--which have been roasted with the fowl--fine1 and stir into the gravy while you are making it4 ,fricasseed ,chicken4 ,cut up a full-grown fowl into joints1 dividing the back and breast into two pieces each4 ,lay these in cold water1 slightly salted1 for half an hour4 ,wipe dry with a clean cloth4 ,in the bottom of a pot scatter a handful of chopped fat salt pork1 with half a teaspoonful of minced onion4 ,on this lay the pieces of chicken4 ,sprinkle a double handful of pork on the top with another half teaspoonful of onion1 pour in carefully1 enough cold water to cover all1 fit on a close top1 and set the pot where it will heat slowly4 ,it should not boil under one hour at least4 ,increase the heat1 then1 but keep at a very gentle boil for another hour1 or until the chicken is tender4 ,the time needed for cooking will depend on the age of the fowl4 ,fast stewing will harden and toughen it4 ,when done1 take out the chicken with a fork and arrange on a warm dish1 covering and keeping it hot in the plate warmer or over boiling water4 ,add to the gravy left in the pot two tablespoonfuls of chopped parsley1 a heaping tablespoonful of butter cut up in the same quantity of flour1 half a teaspoonful of salt1 and a quarter of a teaspoonful of pepper4 ,stir to a boil4 ,meanwhile1 beat up an egg in a bowl1 add a teaspoonful of cornstarch1 and a small cupful of milk1 and when these are mixed1 a cupful of the boiling gravy4 ,beat hard and pour into the pot where is the rest of the gravy4 ,bring to a quick boil1 take at once from the fire and pour over the chicken4 ,cover and let it stand over hot water three minutes before sending to table4 ,smothered ,chicken4 ,the chicken must be split down the back as for broiling1 washed well and wiped dry4 ,lay it1 breast upward1 in a baking pan2 pour in two cups of boiling water1 in which has been dissolved a heaping tablespoonful of butter1 and cover with another pan turned upside down and fitting exactly the edges of the lower one4 ,cook slowly half an hour1 lift the cover and baste plentifully with the butter water in the pan2 cover again and leave for twenty minutes more4 ,baste again1 and yet once more in another quarter of an hour4 ,try the chicken with a fork to see if it is done4 ,an hour and ten minutes should be enough for a young fowl4 ,baste the last time with a tablespoonful of butter2 cover and leave in the oven ten minutes longer before transferring to a hot dish4 ,it should be of a fine yellow brown all over1 but crisped nowhere4 ,thicken the gravy with a tablespoonful of browned flour1 wet up in a little water1 salt and pepper to taste1 boil up once and pour a cupful over the chicken1 the rest into a gravy boat4 ,there is no more delightful preparation of chicken than this4 ,boiled ,corn ,beef4 ,lay in clean cold water for five or six hours when you have washed off all the salt4 ,wipe and put it into a pot and cover deep in cold water4 ,boil gently twenty-five minutes per pound4 ,when done1 take the pot from the fire and set in the sink with the meat in it1 while you make the sauce4 ,strain a large cupful of the liquor into a saucepan and set it over the fire4 ,wet a tablespoonful of flour up with cold water1 and when the liquor boils1 stir it in with a great spoonful of butter4 ,beat it smooth before adding the juice of a lemon4 ,serve in a gravy-dish4 ,take up the beef1 letting all the liquor drain from it1 and send in on a hot platter4 7,save the pot-liquor for bean soup47 ,boiled ,mutton4 ,sew up the leg of mutton in a stout piece of mosquito net or of 8cheese cloth20 lay it in a pot and cover several inches deep with boiling water4 ,throw in a tablespoonful of salt1 and cook twelve minutes to the pound4 ,take up the cloth with the meat in it and dip in very cold water4 ,remove the bag and dish the meat4 ,before taking up the mutton1 make your sauce1 using as a base a cupful of the liquor dipped from the pot4 ,proceed with this as you did with the drawn butter sauce for the corned beef1 but instead of the lemon juice1 add two tablespoonfuls of capers if you have them4 ,if not1 the same quantity of chopped green pickle4 #aa ,,vegetables4 ,,in attempting to make out under the above heading1 a list of receipts1 ,i have laid down my pen several times in sheer discouragement4 ,the number and variety of esculents supplied by the ,american market-gardener would need for a just mention of each1 a treatise several times larger than our volume4 ,i have1 therefore1 selected a few of the vegetables in general use on our tables1 and given the simplest and most approved methods of preparing them4 ,as a preface ,i transcribe from 8,common ,sense in the ,household0 8,,rules ,,applicable ,,to ,,the ,,cooking ,,of ,,all ,,vegetables40 ,have them as fresh as possible4 ,pick over1 wash well1 and cut out all decayed parts4 ,lay them when peeled in cold water before cooking4 ,if you boil them put a little salt in the water4 ,cook steadily after you put them on4 ,be sure they are thoroughly done4 ,drain well4 ,serve hot6 ,potatoes 7boiled74 ,pare them thin with a sharp knife4 ,the starch or meal lies1 in greatest quantities1 nearest to the skin4 ,lay in clean cold water for one hour1 if the potatoes are newly gathered4 ,old potatoes should be left in the water for several hours4 ,if very old1 they will be the better for soaking all night4 ,new potatoes require half an hour for boiling1 and the skins are rubbed off with a coarse cloth before they are cooked4 ,those stored for winter use should be boiled forty-five minutes4 ,wipe each dry before dropping them into a kettle of boiling water1 in which has been mixed a heaping tablespoonful of salt4 ,boil steadily until a fork will go easily into the largest4 ,turn off the water by tipping the pot over on its side in the sink1 holding the top on with a thick cloth wrapped about your hand1 and leaving room at the lowest edge of the cover for the water to escape1 but not for a potato to slip through4 ,set the pot uncovered on the range2 sprinkle a tablespoonful of salt over the potatoes1 shaking the pot as you do this1 and leave it where they will dry off1 but not scorch1 for five minutes4 ,mashed ,potatoes4 ,boil as directed in last receipt1 and when the potatoes have been dried off1 remove the pot to the sink1 or table1 break and whip them into powder with a four-tined fork1 or a split spoon4 ,when fine1 add a great spoonful of butter1 whipped in thoroughly1 salting to taste as you go on4 ,have ready a cup of milk almost boiling1 and beat in until the potato is soft and smooth4 ,heap in a deep dish for the table4 ,onions 7boiled74 ,remove the outer layers until you reach the sleek1 silvery1 crisp skins4 ,cook in plenty of boiling1 salted water1 until tender4 ,forty minutes should be sufficient1 unless the onions are very old and large4 ,turn off all the water2 add a cupful from the tea-kettle with one of warm milk and stew gently ten minutes4 ,heat1 meanwhile1 in a saucepan1 half a cupful of milk with a large tablespoonful of butter4 ,drain the onions in a hot clean colander1 turn them into a heated deep dish1 salt and pepper lightly1 and pour the boiling milk and butter over them4 ,onions cooked thus are not nearly so rank of flavor as when boiled in but one water4 ,tomatoes 7stewed74 ,put ripe tomatoes into a pan1 pour boiling water directly from the kettle1 upon them1 and cover closely for five minutes4 ,the skins will then come off easily4 ,when all are peeled1 cut them up1 throwing away the unripe parts and the cores1 and put them into a clean saucepan with half a teaspoonful of salt4 ,stew twenty minutes before adding a heaping tablespoonful of butter1 one teaspoonful of white sugar 7for a dozen large tomatoes7 and a little pepper4 ,stew gently fifteen minutes1 and serve4 ,scalloped ,tomatoes4 ,scald1 skin1 and cut each crosswise1 into two or three pieces4 ,just melt a teaspoonful of butter in a pie-plate1 or pudding-dish1 and put into this a layer of tomatoes4 ,lay a bit of butter on each slice1 sprinkle lightly with salt1 pepper1 and white sugar1 and cover with fine dry cracker1 or bread crumbs4 ,fill the dish with alternate layers of tomato crumbs1 having a thick coating of crumbs on the top1 and sticking tiny 8dabs0 of butter all over it4 ,bake1 covered1 half an hour4 ,take off the tin pan1 or whatever you have used to keep in the steam1 and brown nicely before sending to table4 ,beets4 ,wash well1 taking care not to scratch the skin1 as they will 8bleed0 while in cooking if this is cut or broken4 ,cook in boiling water an hour and a half if young1 three1 four or five hours as their age increases4 ,drain1 scrape off the skins1 slice quickly with a sharp knife2 put into a vegetable dish1 and pour over them a half a cupful of vinegar1 with two tablespoonfuls of butter1 heated to boiling1 and a little salt and pepper4 ,let them stand three minutes covered in a warm place before serving4 ,green ,peas4 ,shell and leave in very cold water fifteen minutes4 ,cook in plenty of boiling1 salted water4 ,they should be done in half an hour4 ,shake gently in a hot colander to get rid of the water2 turn into a heated deep dish1 sprinkle with salt and pepper1 and stir in fast and lightly with a fork1 two tablespoonfuls of butter4 ,eat while hot4 ,string ,beans4 ,do not cook these at all unless you are willing to take the trouble of 8stringing0 them4 ,with a small sharp knife cut off the stem and blossom-tips1 then trim away the tough fibres from the sides carefully1 and cut each bean into inch-lengths4 ,lay in cold water for half an hour4 ,cook one hour in salted boiling water1 or until the beans are tender4 ,drain1 butter and season as you would peas4 ,string beans half-trimmed and cut into slovenly1 unequal lengths are a vulgar-looking1 unpopular dish4 ,prepared as ,i have directed1 they are comely1 palatable and wholesome4 ,squash4 ,pare1 quarter1 take out the seeds1 and lay in cold water for half an hour4 ,boil in hot salted water thirty minutes for summer squash2 twice as long if the 8,hubbard0 or other varieties of winter squash are used4 ,take up piece by piece1 and squeeze gently in a clean cloth1 put back into the empty dried pot1 and mash quickly and smoothly with a wooden spoon4 ,stir in a heaping tablespoonful of butter for one large squash1 or two small ones4 ,season with pepper and salt2 heat and stir until smoking hot1 then dish and serve4 ,cauliflower4 ,trim off leaves and cut the stalk short4 ,lay in ice-cold water for half an hour4 ,tie it up in a bit of white netting4 ,put into a clean pot1 cover deep with salted boiling water4 ,boil steadily1 not hard1 one hour and ten minutes4 ,before taking it from the fire1 put a cupful of boiling water in a saucepan4 ,wet a heaping teaspoonful of corn-starch with cold water1 and stir into the boiling until it thickens4 ,then add two tablespoonfuls of butter1 and when this is well stirred in1 the strained juice of a lemon4 ,remove the net from the cauliflower1 lay in a deep dish1 and pour over it the drawn butter made by the addition of the lemon juice into sauce tartare4 ,egg ,plant4 ,slice it crosswise1 and about an inch thick2 lay in strong salt water for one hour with a plate on the topmost slice to keep it under the brine4 ,this will draw out the bitter taste4 ,put a cupful of pounded crackers into a flat dish and season with salt and pepper4 ,beat the yolks of two eggs in a shallow bowl4 ,wipe each slice of the egg plant dry1 dip it in the egg1 and roll it over and over in the crumbs4 ,have ready heated in a frying-pan1 some sweet lard1 and fry the vegetables in it to a fine brown4 ,as each slice is done1 lay it in a hot colander set in the open oven1 that every drop of grease may be dried off4 ,serve on a hot platter4 ,spinach4 ,wash very carefully1 leaf by leaf1 to get rid of sand and dust4 ,lay in very cold water until you are ready to cook it4 ,boil forty-five minutes2 drain in a colander and chop fine in a wooden tray4 ,beat then three great tablespoonfuls of butter 7this for a peck of spinach71 a teaspoonful of white sugar1 and half as much salt1 with a little pepper4 ,whip all to a soft green mass and return to the empty pot4 ,as you stir it over the fire add a cupful of rich milk--cream1 if you have it--whip up hard and turn into a deep dish4 ,cut two hard-boiled eggs into thin slices1 and lay in order on the spinach when dished4 #ab ,,desserts4 ,,english cooks would call this 8,a ,chapter on ,sweets40 8,dessert0 with them is usually applied to fruits1 nuts1 etc4 ,webster defines the word thus3 8,a service of pastry1 fruit or sweetmeats at the close of an entertainment2 the last course at the table after the meat40 ,without dwelling upon the fact that when fruit and coffee are served they follow pastry or puddings or sweetmeats1 we take advantage of the elastic definition and assume that the dessert of the family dinner is a single preparation of 8sweets40 ,the too-universal ,,pie will not appear on our menu4 ,i am tempted to wish its manufacture might soon be numbered among the lost arts4 ,bayard ,taylor once said that 8,if ,rum had slain its thousands in ,america1 ,pork-fat 7fried7 and ,pies had slain their ten thousands40 ,the average pastry of our beloved land would drive a ,patrick ,henry to self-exile if he were obliged to eat it every day4 ,nor could one of a dozen inexperienced cooks manipulate puff-paste as it should be handled in order to be flaky and tender4 ,dexterity of motion and strength of wrist are needed for this operation1 such as belong only to the trained cook4 ,the more wholesome and daintier jellies1 custards and trifles1 and plain puddings we have selected from the vast variety of sweet things known to our housewives1 are adapted to the powers of novices in cookery1 and not unworthy the attention of adepts4 ,boiled ,custard4 ,this is the base of so many nice 8fancy dishes10 and is itself so excellent and popular that we may properly lay the knowledge how to prepare it properly as the foundation-stone of dessert making4 ,one quart of fresh1 sweet milk4 ,five eggs4 ,one cup of sugar4 ,one quarter teaspoonful of salt4 ,one teaspoonful of essence of vanilla1 lemon or bitter almond4 ,heat the milk to a boil in a farina kettle1 or in a tin pail set in a pot of boiling water4 ,in warm weather put a bit of soda no larger than a pea in the milk4 ,while it is heating beat the eggs in a bowl4 ,when the milk is scalding1 add the salt and sugar1 and pour the hot liquid upon the eggs1 stirring all the while4 ,beat up well and return to the inner vessel1 keeping the water in the outer at a hard boil4 ,stir two or three times in the first five minutes2 afterward1 almost constantly4 ,in a quarter of an hour it ought to be done1 but of this you can only judge by close observation and practice4 ,the color changes from deep to creamy yellow2 the consistency to a soft richness that makes it drop slowly and heavily from the spoon1 and the mixture tastes like a custard instead of uncooked eggs1 sugar and milk4 ,when you have done it right once1 you recognize these signs ever afterward4 ,if underdone1 the custard will be crude and watery2 if overdone1 it will clot or break4 ,take it when quite right--just at the turn--directly from the fire1 and pour into a bowl to cool1 before flavoring with the essence4 ,with a good boiled custard as the beginning we can make scores of delightful desserts4 ,first among these we may place ,cup ,custard4 ,fill small glasses nearly to the top with cold custard4 ,whip the whites of three eggs stiff4 ,beat in three teaspoonfuls of bright-colored jelly-currant1 if you have it4 ,heap a tablespoon of this mringue on the surface of each glassful4 ,set in a cold place until it goes to table4 ,floating ,island4 ,fill a glass bowl almost to the top with cold boiled custard and cover with a mringue made as in last receipt4 ,do not whip in the jelly so thoroughly as to color the frothed whites4 ,it is a prettier dish when the bright red specks just dot the snowy mass4 ,frosted ,custard4 ,make a nice custard2 let it get perfectly cold1 and pile on it1 instead of the whipped egg1 a large cupful of grated cocoanut1 sprinkling it on carefully1 not to disturb the custard4 ,eat with sponge cake4 ,blanc-mange4 ,like custard1 this is the base--the central idea1 or fact--of numberless elegant compounds1 and is delightful in its simplest form4 ,one package of ,cooper's gelatine4 ,three pints of fresh1 sweet milk4 ,one even cupful of white sugar4 ,one half teaspoonful of salt4 ,one teaspoonful of vanilla or other essence4 ,soda as large as a pea1 put into the milk4 ,soak the gelatine three hours in a cupful of cold water4 ,then heat the milk 7salted7 in a farina kettle4 ,when it is scalding1 stir in without taking the vessel from the fire1 the sugar and soaked gelatine4 ,stir three minutes after it is boiling hot1 and strain through a coarse cloth into a bowl4 ,let it get almost cold before adding the flavoring4 ,wet a clean mould with cold water2 pour in the blanc-mange and set on ice1 or in a cold place until firm4 ,dip a cloth in hot water1 wring until it will not drip1 wrap about the mould1 turn bottom upward on a flat dish1 and shake gently to dislodge the contents4 ,eat with powdered sugar and cream4 ,chocolate ,custard4 ,five minutes before taking the custard from the fire1 add to it three heaping tablespoonful of grated ,baker's chocolate rubbed to a paste with a little cold milk4 ,stir until the mixture is of a rich coffee color4 ,turn out1 and when cold1 flavor with vanilla and put into glasses4 ,whip the whites of three eggs to a smooth mringue1 beat in three tablespoonfuls of powdered sugar1 and heap upon the brown mixture4 ,chocolate ,blanc-mange4 7,our ,french scholars will say that this should be termed 8,brun-mange407 ,mix with the soaked gelatine four heaping tablespoonfuls of ,baker's chocolate1 grated1 and stir into the scalding milk1 and treat as above directed4 ,in straining1 squeeze the bag hard to extract all the coloring matter4 ,flavor with vanilla4 ,coffee ,blanc-mange4 ,soak the gelatine in a cupful of strong1 clear black coffee1 instead of the cold water1 and proceed as with plain blanc-mange1 using no other flavoring than the coffee4 ,tea ,blanc-mange ,is made in the same way by substituting for the water very strong1 mixed tea4 ,eat with powdered sugar and cream4 ,pineapple ,trifle4 ,one package of gelatine4 ,two cups of white sugar4 ,one small pineapple1 peeled and cut into bits4 ,one-half teaspoonful of nutmeg4 ,juice and grated peel of a lemon4 ,three cups of boiling water4 ,whites of four eggs4 ,soak the gelatine four hours in a cup of cold water4 ,put into a bowl with the sugar1 nutmeg1 lemon-juice1 and rind and minced pineapple4 ,rub the fruit hard into the mixture with a wooden spoon1 and let all stand together1 covered1 two hours4 ,then pour upon it the boiling water and stir until the gelatine is dissolved4 ,line a colander with a double thickness of clean flannel1 and strain the mixture through it1 squeezing and wringing the cloth hard1 to get the full flavor of the fruit4 ,set on ice until cold1 but not until it is hard4 ,it should be just 8jellied0 around the edges1 when you begin to whip the whites of the eggs in a bowl set in ice water4 ,when they are quite stiff1 beat in a spoonful at a time the gelatine4 ,whip a minute after adding each supply to mix it in perfectly4 ,half an hour's work with the 8,dover0 will give you a white spongy mass1 pleasing alike to eye and taste4 ,wet a mould with cold water1 put in the sponge and set on ice until you are ready to turn it out4 ,this is a delicious dessert4 ,for pineapple substitute strawberries1 raspberries1 or peaches4 ,a ,simple ,susan4 ,two cups of fine1 dry bread crumbs4 ,three cups of chopped apple4 ,one cup of sugar4 ,one teaspoonful of mace1 and half as much allspice4 ,two teaspoonfuls of butter4 ,one tablespoonful of salt4 ,butter a pudding-dish and cover the bottom with crumbs4 ,lay on these a thick layer of minced apple1 sprinkled lightly with salt and spices--more heavily with sugar4 ,stick bits of butter over all4 ,then more crumbs1 going on in this order until all the ingredients are used up4 ,the top layer should be crumbs4 ,cover closely1 and bake half an hour4 ,remove the cover and set on the upper grating of the oven until nicely browned4 ,send to table in the dish in which it was baked4 ,sauce for the ,above4 ,two cupfuls of powdered sugar4 ,two tablespoonfuls of butter4 ,half teaspoonful of mace or nutmeg4 ,juice 7strained7 of a lemon4 ,two tablespoonfuls of boiling water4 ,melt the butter with the hot water and beat in1 with egg whisk or 8,dover10 the sugar1 a little at a time1 until the sauce is like a cream4 ,add lemon juice and nutmeg1 mould into a mound on a glass dish1 or a deep plate1 and set in a cold place until it is firm4 ,this is a good 8hard sauce0 for any hot pudding4 ,cottage ,pudding4 ,two eggs4 ,one cup of milk4 ,one cup of sugar4 ,one tablespoonful of butter4 ,three cups of prepared flour4 ,if you have not the prepared1 use family flour with two tablespoonfuls of baking powder1 sifted twice with it4 ,one tablespoonful of salt4 ,put the sugar in a bowl1 warm the butter slightly1 but do not melt it1 and rub it with a wooden spoon into the sugar until they are thoroughly mixed together4 ,beat the eggs light in another bowl1 stir in the sugar and butter1 then the milk1 the salt1 and lastly the flour4 ,butter a tin cake mould well1 pour in the batter and bake about forty minutes in a steady oven4 ,should it rise very fast1 cover the top with white paper as soon as a crust is formed1 to prevent scorching4 ,when you think it is done stick a clean1 dry straw into the thickest part4 ,if it comes up smooth and not sticky the loaf is ready to be taken up4 ,loosen the edges from the mould with a knife1 turn out on a plate1 and send hot to table4 ,cut with a keen blade into slices1 and eat with pudding sauce4 ,an easy receipt and one that seldom fails to give general satisfaction4 #ac ,,cake-,,making4 ,,never undertake cake unless you are willing to give to the business the amount of time and labor needed to make it well4 ,materials tossed together 8anyhow0 may1 once in a great while1 come out right1 but the manufacturer has no right to expect this1 or to be mortified when the product is a failure4 ,before breaking an egg1 or putting butter and sugar together1 collect all your ingredients4 ,sift the flour and arrange close to your hand1 the bowls1 egg-beater1 cake-moulds1 ready buttered1 etc4 ,begin by putting the measured sugar into a bowl1 and working the butter into it with a wooden spoon4 ,warm the butter slightly in cold weather4 ,rub and stir until the mixture is as smooth and light1 as cream4 ,indeed1 this process is called 8creaming40 ,now1 beat the yolks of your eggs light and thick in another bowl2 wash the egg-beater well1 wipe dry and let it get cold before whipping the whites to a standing heap in a third vessel4 ,keep the eggs cool before and while you beat them4 ,add the yolks to the creamed butter and sugar1 beating hard one minute2 put in the milk when milk is used1 the spices and flavoring2 whip in the whites1 and lastly1 the sifted and prepared flour4 ,beat from the bottom of the mixing-bowl with a wooden spoon1 bringing it up full and high with each stroke1 and as soon as the ingredients are fairly and smoothly mixed1 stop beating1 or your cake will be tough4 ,let your first attempt be with cup-cake baked in small tins4 ,learn to manage your oven well before risking pound or fruit-cake4 ,should the dough or batter rise very fast lay white paper over the top1 that this may not harden into a crust before the middle is done4 ,to ascertain whether the cake is ready to leave the oven1 thrust a clean straw into the thickest part4 ,if it comes out clean1 take out the tins and set them gently on a table or shelf to cool before turning them upside down on a clean1 dry cloth or dish4 ,a ,good ,cup-cake4 ,one cup of butter4 ,two cups of sugar--powdered4 ,four eggs4 ,one cup of sweet milk4 ,one teaspoonful of vanilla4 ,one half-teaspoonful of mace4 ,three cups of prepared flour1 or the same quantity of family-flour with one even teaspoonful of soda and two of cream-tartar1 sifted twice with it4 ,two teaspoonfuls of baking powder will serve the same end4 ,mix as directed in 8,practical ,preliminaries10 and bake in small tins4 ,jelly-cake ,is made by mixing the above cup-cake1 leaving out the flavoring1 and baking it in 8jelly-cake tins10 turning these out when almost cold by running a knife around the edges1 and spreading all but that intended for the top with a thick coating of fruit-jelly4 ,sift white sugar over the upper one or frost it4 ,cream-cake4 ,mix a cup-cake without spice or other flavoring1 bake in jelly-cake tins1 and when cold spread between the layers this filling3 ,one egg4 ,one cup of milk4 ,one half cup of sugar4 ,two rounded teaspoonfuls of corn-starch4 ,one teaspoonful of vanilla or other essence4 ,scald the milk in a farina-kettle2 wet the cornstarch with a little cold milk and stir into that over the fire until it thickens4 ,have the egg ready whipped light into a bowl2 beat it in the sugar2 pour the thick hot milk upon this1 gradually1 stirring fast1 return to the kettle and boil 7still stirring17 to a thick custard4 ,let it cool before seasoning4 ,frost the top-cake1 or sift powdered sugar over it4 ,cocoanut-cake4 ,mix and bake as for jelly-cake1 flavoring with rose-water4 ,whip the whites of three eggs to a stiff froth4 ,add one cup of powdered sugar1 and two thirds of a grated cocoanut4 ,when the cakes are cold1 spread between the layers4 ,to the remaining third of the cocoanut add four tablespoonfuls of powdered sugar1 and cover the top of the cake with it4 ,apple-cake4 ,mix and bake as for jelly-cake1 flavoring the dough with essence of bitter almond4 ,beat one egg light in a bowl1 and into it a cup of sugar4 ,add to this the strained juice and grated rind of a lemon4 ,peel and grate three fine pippins or other ripe1 tart apples directly into this mixture1 stirring each well in before adding another4 ,when all are in1 put into a farina-kettle and stir over the fire until the apple-custard is boiling hot and quite thick4 ,cool and spread between the cakes4 ,a nice and simple cake4 ,eat the day it is baked4 ,chocolate-cake4 ,mix and bake as for jelly-cake1 flavoring with vanilla4 ,for filling1 whip the whites of three eggs stiff2 stir in one cup and a half of sugar and four tablespoonfuls of ,baker's ,vanilla ,chocolate1 grated4 ,beat hard for two minutes and spread between the layers and on the top of the cake4 ,white ,cup-cake4 ,one cup of butter4 ,two cups of powdered sugar4 ,three cups of prepared flour4 ,one cup of sweet milk4 ,whites of five eggs4 ,one teaspoonful of essence of bitter almond4 ,cream butter and sugar2 add milk and beat hard before putting in the whites of the eggs4 ,stir in flavoring and1 lightly and quickly1 the prepared flour4 ,bake in small tins4 ,frosting for ,cake4 ,whites of three eggs4 ,three cups of powdered sugar4 ,strained juice of a lemon4 ,put the whites into a cold bowl and add the sugar at once1 stirring it in thoroughly4 ,then whip with your egg-beater until the mixture is stiff and white1 adding lemon-juice as you go on4 ,spread thickly over the cake1 and set in the sun1 or in a warm room to dry4 ,white ,lemon ,cake4 ,make 8white cup-cake10 bake in jelly cake-tins and let it get cold4 ,prepare a frosting as above directed1 but use the juice of two lemons and the grated peel of one4 ,spread this mixture between the cakes and on the top4 ,sponge ,cake4 ,do not attempt this until you have had some practice in the management of ovens1 and let your first trial be with what are sometimes termed 8snow-balls10--that is1 small sponge cakes1 frosted4 ,put six eggs into a scale and ascertain their weight exactly4 ,allow for the sponge cake the weight of the eggs in sugar1 and half their weight in flour4 ,grate the yellow peel from a lemon and squeeze the juice upon it4 ,let it stand ten minutes1 and strain through coarse muslin1 pressing out every drop4 ,beat the yolks of the eggs very light and then the sugar into them2 the lemon-juice2 the whites1 which should have been whipped to a standing froth2--finally1 stir in the sifted flour swiftly and lightly4 ,bake in a steady oven from twenty-five to thirty minutes1 glancing at them now and then1 to make sure they are not scorching1 and covering with white paper as they harden on top4 ,this is an easy1 and if implicitly obeyed1 a sure receipt4 ,nice ,gingerbread4 ,three eggs4 ,one cup of sugar4 ,one cup each of molasses1 8loppered0 or buttermilk1 and of butter4 ,one tablespoonful of ground ginger1 a teaspoonful of cinnamon1 and half as much allspice4 ,four and a half full cups of sifted flour4 ,one teaspoonful of soda dissolved in a tablespoonful of boiling water4 ,put butter1 molasses1 sugar and spice in a bowl1 set in a pan of hot water and stir with a wooden spoon until they are like brown cream4 ,take from the water and add the milk4 ,beat yolks and whites together until light in another bowl1 and turn the brown mixture gradually in upon them1 keeping the egg-beater going briskly4 ,when well-mixed1 add the soda1 at last1 the flour4 ,beat hard three minutes1 and bake in well-buttered pans4 ,sugar ,cookies4 ,two cups of sugar4 ,one cup of butter4 ,three eggs1 whites and yolks beaten together4 ,about three cups of flour sifted with one teaspoonful of baking powder4 ,one teaspoonful of nutmeg1 and half this quantity of cloves4 ,cream butter and sugar1 beat in the whipped eggs and spice2 add a handful at a time the flour1 working it in until the dough is stiff enough to roll out4 ,flour your hands well and sprinkle flour over a pastry-board4 ,make a ball of the dough1 and lay it on the board4 ,rub your rolling-pin also with flour and roll out the dough into a sheet about a quarter of an inch thick4 ,cut into round cakes2 sift granulated sugar over each and bake quickly4 ,ginger ,snaps4 ,two cups of molasses4 ,one cup of sugar4 ,one cup of butter4 ,five cups of flour4 ,one heaping teaspoonful of ground ginger1 and the same quantity of allspice4 ,stir molasses1 sugar and butter together in a bowl set in hot water1 until very light4 ,mix in spices and flour1 and roll out as directed in last receipt1 but in a thinner sheet4 ,cut into small cakes and bake quickly4 ,all cakes in the composition of which molasses is used1 are more apt to burn than others4 ,watch your ginger snaps well1 but opening the oven as little as may be4 ,these spicy and toothsome cakes are better the second day than the first1 and keep well for a week or more4 #ad ,,jellies1 ,,creams ,,and ,,other ,,fancy ,,dishes ,,for ,,tea ,,and ,,luncheon ,,or ,,supper-,,parties4 ,,the pleasing custom in many families is to make the daughters responsible for 8fancy cookery40 ,mamma turns naturally1 when company is expected1 to her young allies for the manufacture of cake1 jellies1 blanc-mange1 etc41 and for the arrangement of fruit and flowers1 and seldom cavils at the manner in which they do the work4 ,the difference in the appointment of feasts in houses where there are girls growing up and grown1 and in those where there are none1 is so marked that ,i need not call attention to it4 ,lemon or ,orange ,jelly4 ,one package of gelatine soaked in two cups of cold water4 ,two and a half cups of sugar4 ,juice of four lemons and grated peel of two 7same of oranges74 ,three cups of boiling water4 ,a quarter-teaspoonful powdered cinnamon4 ,soak the gelatine two hours2 add lemon juice1 grated peel1 sugar and spice1 and leave for one hour4 ,pour on the boiling water1 stir until dissolved1 and strain through double flannel4 ,do not shake or squeeze1 but let the jelly filter clearly through it into a bowl or pitcher set beneath4 ,wet moulds in cold water and set aside to cool and harden4 ,ribbon ,jelly4 ,take one third currant jelly1 one third lemon jelly1 and as much plain blanc-mange4 7,see ,desserts47 ,when all are cold and begin to form1 wet a mould1 pour in about a fourth of the red jelly and set on the ice to harden2 keep the rest in a warm room1 or near the fire4 ,so soon as the jelly is firm in the bottom of the mould1 add carefully some of the white blanc-mange1 and return the mould to the ice4 ,when this will bear the weight of more jelly1 add a little of the lemon1 and when this forms1 another line of white4 ,proceed in this order1 dividing the red from the yellow by white1 until the jellies are used up4 ,leave the mould on ice until you are ready to turn the jelly out4 ,a pretty dish1 and easily managed if one will have patience to wait after putting in each layer until it is firm enough not to be disturbed or muddied by the next supply4 ,buttercup ,jelly4 ,one half package of gelatine soaked in half a cup of cold water for two hours4 ,three eggs4 ,one pint of milk4 ,one heaping cup of sugar4 ,one teaspoonful of vanilla4 ,bit of soda the size of a pea stirred into the milk4 ,heat the milk to scalding in a farina-kettle and stir in the soaked gelatine until the latter is dissolved1 and strain through a coarse cloth4 ,beat the yolks of the eggs light1 add the sugar and pour the boiling mixture gradually upon it1 stirring all the time4 ,return to the farina-kettle and stir three minutes1 or until it begins to thicken4 ,let it cool before you flavor it4 ,whip the white of one egg stiff1 and when the yellow jelly coagulates around the edges1 set the bowl containing the frothed white in cracked ice or in ice-water and beat the jelly into it1 spoonful by spoonful1 with the egg-whip1 until it is all in and your sponge thick and smooth4 ,wet a mould and set it on the ice to form4 ,lay about the base when you dish it4 ,whipped ,cream4 ,i have been assured by those who have made the experiment1 that excellent whipped cream can be produced1 and very quickly1 by the use of our incomparable ,dover ,egg-beater4 ,i have never tried this1 but my pupils may1 if they have not a syllabub-churn4 ,put a pint of rich1 sweet cream in a pail or other wide-mouthed vessel with straight sides1 and set in ice while you whip or churn it4 ,as the frothing cream rises to the top1 remove it carefully with a spoon and lay it in a perfectly clean and cold colander1 or on a hair sieve1 set over a bowl4 ,if any cream drips from it return to the vessel in which it is whipped to be beaten over again4 ,when no more froth rises1 whip a tablespoonful of powdered sugar into the white syllabub in the colander1 and it is ready for use4 ,swan's ,down ,cream4 ,one pint of whipped cream4 ,whites of three eggs beaten to a stiff froth4 ,one cup of powdered sugar4 ,one teaspoonful essence bitter almond4 ,just before you are ready to send the dish to table1 beat whipped cream1 frothed whites1 sugar and flavoring together in a bowl set deep in cracked ice4 ,heap in a glass dish and leave in the ice until it is to be eaten4 ,send sponge cake around with it4 ,jellied ,oranges4 ,cut a small round piece from the blossom end of each of six or eight oranges1 and scoop out the pulp very carefully1 so as not to widen the hole1 or tear the inside of the fruit4 ,use your fingers and a small teaspoon for this purpose until the oranges are empty and clean4 ,lay them then in very cold water while you prepare with the pulp and juice you have taken out1 and the grated peel of another orange1 half the quantity of orange-jelly called for by the receipt for lemon jelly4 ,when it is quite cold1 fill the orange-skins with it1 and set in a cold place to harden4 ,in serving them1 cut the oranges cross-wise with a sharp knife and arrange in a glass dish1 the open sides upward4 ,a few orange1 lemon1 or japonica leaves to line the edges of the dish1 will give a pretty effect4 ,ambrosia4 ,peel fine1 sweet oranges1 and cut into small pieces1 extracting the seeds4 ,put a layer in a glass dish and sprinkle well with sugar4 ,in this scatter a thick coating of grated cocoanut1 strewing this also with powdered sugar4 ,over the cocoanut lay thin slices of bananas1 peeled and cut crosswise4 ,fill the dish in this order1 the top being covered with banana4 ,a nice dessert for ,sundays and warm afternoons when one dreads the heat of the stove4 ,how to make ,coffee and ,tea4 ,if you wish to have really strong coffee1 allow a cup of freshly-ground coffee to a quart of boiling water4 ,put the coffee in a bowl and wet with half a cup of cold water4 ,stir in the white and shell of a raw egg1 and turn into a clean1 newly-scalded coffee-boiler4 ,shut down the top and shake hard up and down half a dozen times before pouring in the boiling water4 ,set where it will boil hard1 but not run over1 for twenty minutes1 draw to the side of the range and check the boil suddenly by pouring in a third of a cup of cold water4 ,let it stand three minutes to settle1 and pour off gently into the pot which is to be set on the table4 ,scald the milk to be drunk with coffee1 unless you can serve really rich cream with it4 ,tea4 ,,first ,,rule4 ,the water should boil4 ,,second ,,rule4 ,the water in which the tea is steeped1 must be boiling4 ,,third ,,rule4 ,the water used for filling the pot must be boiling4 ,i speak within bounds when ,i say that ,i could tell on the fingers of my two hands the tables at which ,i have drunk really good1 hot1 fresh tea4 ,sometimes it is made with boiling water1 then allowed to simmer on the range or hob until the decoction is rank1 reedy and bitter4 ,sometimes too little tea is put in1 and the beverage1 while hot enough1 is but faintly colored and flavored4 ,oftenest of all1 the tea is made with unboiled water1 or with water that did boil once1 but is now flat and many degrees below the point of ebullition4 ,scald the china1 or silver1 or tin teapot from which the beverage is to flow directly into the cups2 put in an even teaspoonful of tea for each person who is to partake of it1 pour in a half-cup of boiling water and cover the pot with a cozy or napkin for five minutes4 ,then1 fill up with boiling water from the kettle and take to the table4 ,fill the cups within three minutes or so and you have the fresh aroma of the delicious herb4 ,,index4 ,,breads4 ,bread ,sponge #af ,breakfast ,biscuits #bc ,crumpets #cj ,english ,muffins #bh ,first ,loaf1 ,the #aa ,graham ,bread #ai ,graham ,rolls #bc ,graham ,cakes #dj ,griddle ,cakes #cg ,hominy ,cakes #ci ,quick ,biscuits #ce ,quick ,muffins #ca ,sally ,lunn #cc ,sour ,milk ,cakes #ch ,tea ,rolls #ba ,,cake4 ,apple ,cake #acf ,cup-cake #acc ,cream-cake #acd ,cocoanut-cake #ace ,chocolate-cake #acf ,gingerbread #aci ,ginger ,snaps #ada ,jelly-cake #acd ,sponge ,cake #ach ,sugar ,cookies #adj ,white ,cup-cake #acg ,white ,lemon ,cake #ach ,frosting for ,cake #acg ,,desserts4 ,blanc-mange #abc ,blanc-mange1 ,chocolate #abd ,blanc-mange1 ,coffee #abe ,blanc-mange1 ,tea #abe ,cup ,custard #aba ,custard1 boiled #aai ,chocolate ,custard #abd ,custard1 frosted #abb ,cottage ,pudding #abi ,floating ,island #abb ,pineapple ,trifle #abe ,simple ,susan #abg ,,eggs4 ,boiled ,eggs #db ,bacon and ,eggs #dh ,baked ,eggs #di ,custard ,eggs #dd ,dropped ,eggs with white ,sauce #ea ,eggs on ,toast #de ,eggs on ,savory ,toast #di ,omelette #be ,poached1 or ,dropped ,eggs #dd ,scrambled or ,stirred ,eggs #df ,scalloped ,eggs #ej ,,jellies1 ,,creams ,,and ,,other ,,fancy ,,dishes4 ,ambrosia #adi ,jelly1 ,buttercup #ade ,jelly1 ,lemon #add ,jelly1 ,ribbon #adh ,jellied ,oranges #add ,cream1 ,whipped #adg ,cream1 ,swan's ,down #adh ,,meats4 ,beefsteak #ee ,beef ,croquettes #gc ,beef1 ,roast #ie ,boiled ,corned ,beef #aje ,breakfast ,stew #ff ,chicken ,croquettes #gi ,chicken1 ,turkey or ,duck1 ,roast #aja ,chicken1 ,fricasseed #ajb ,chicken ,smothered #ajc ,fish ,balls #fd ,ham1 ,broiled #ei ,ham ,deviled1 or ,barbecued #gh ,hash #ga ,hash ,cakes #gb ,lamb1 ,roast #ajj ,liver1 ,larded #fj ,mutton or ,lamb ,chops #eh ,mutton1 ,boiled #aje ,mutton1 ,deviled #gg ,minced ,mutton on ,toast #ge ,mutton1 ,roast #ii ,mutton ,stew #gd ,sausage ,cakes #fc ,smothered ,sausage #fc ,veal ,cutlets #fa ,veal ,roast #ajj ,gravy1 ,brown #ih ,mint ,sauce #ajj ,,soups4 ,soup ,stock #hc ,bean ,soup #ia ,chicken ,soup #ij ,clear ,soup with ,sago or ,tapioca #he ,julienne ,soup #hg ,soup ,maigre 7without meat7 #ib ,tomato ,soup #ij ,white ,chicken ,soup #hh ,,tea ,,and ,,coffee1 ,,how ,,to ,,make4 ,coffee #aej ,tea #aea ,,vegetables4 ,beets #aab ,cauliflower #aae ,egg ,plant #aaf ,green ,peas #aac ,onions1 boiled #aaj ,potatoes1 boiled #ajh ,potatoes1 mashed #aji ,squash #aad ,string ,beans #aac ,spinach #aag ,tomatoes1 ,stewed #aaa ,tomatoes1 ,scalloped #aaa ,d4 ,,lothrop ,,company',s ,,select ,,list ,,of ,,books4 ,,allen 7,willis ,boyd74 ,,pine ,,cones4 #abmo1 illustrated1 #a4jj4 8,pine ,cones sketches the adventures of a dozen wide-awake boys and girls in the woods1 along the streams and over the mountains4 ,it is good1 wholesome reading that will make boys nobler and girls gentler4 ,it has nothing of the over-goody flavor1 but they are simply honest1 live1 healthy young folks1 with warm blood in their veins and good impulses in their hearts1 and are out for a good time4 ,it will make old blood run warmer and revive old times to hear them whoop and see them scamper4 ,no man or woman has a right to grow too old to enjoy seeing the young enjoy the spring days of life4 ,it is a breezy1 joyous1 entertaining book1 and we commend it to our young readers40--,chicago ,inter-,ocean4 ,,silver ,,rags1 #abmo1 illustrated1 #a4jj4 8,silver ,rags is a continuation of ,pine ,cones and is quite as delightful reading as its predecessor4 ,the story describes a jolly vacation in ,maine1 and the sayings and doings of the city boys and girls are varied by short stories1 supposed to be told by a good-natured #8,uncle ,will4'0--,the ,watchman1 ,boston4 8,mr4 ,willis ,boyd ,allen is one of our finest writers of juvenile fiction4 ,there is an open frankness in ,mr4 ,allen's characters which render them quite as novel as they are interesting1 and his simplicity of style makes the whole story as fresh and breezy as the pine woods themselves40--,boston ,herald4 ,,the ,,northern ,,cross4 #abmo1 illustrated1 #a4jj4 8,the ,northern ,cross1 a story of the ,boston ,latin ,school by ,willis ,boyd ,allen1 is a capital book for boys4 ,beginning with a drill upon ,boston ,common1 the book continues with many incidents of school life4 ,there are recitations1 with their successes and failures1 drills and exhibitions4 ,over all is ,dr4 ,francis ,gardner1 the stern1 eccentric1 warm-hearted ,head ,master1 whom once to meet was to remember forever6 ,the idea of the ,northern ,cross for young crusaders gives an imaginary tinge to the healthy realism40--,boston ,journal4 8,mr4 ,willis ,boyd ,allen appeals to a large audience when he tells a story of the ,boston ,latin ,school in the last year of ,master ,gardner's life4 ,and even to those who never had the privilege of studying there the story is pleasant and lively40--,boston ,post4 ,,kelp3 ,a ,story of the ,isle of ,shoals4 #abmo1 illustrated1 #a4jj4 ,this is the latest of the ,pine ,cone ,series and introduces the same characters4 ,their adventures are now on a lonely little island1 one of the ,shoals1 where they camp out and have a glorious time not unmarked by certain perilous episodes which heighten the interest of the story4 ,it is really the best of a series of which all are delightful reading for young people4 8,it is a healthful1 clean1 bright book1 which will make the blood course healthfully through the veins of young readers40--,chicago ,inter-,ocean4 ,,anagnos 7,julia ,r474 ,,philosophi ,,qu,,stor2 or1 ,days at ,concord4 #abmo1 #fj cents4 ,in this unique book1 ,mrs4 ,julia ,r4 ,anagnos1 one of the accomplished daughters of ,julia ,ward ,howe1 presents1 under cover of a pleasing narrative1 a sketch of the ,emerson session of the ,concord ,school of ,philosophy4 ,it has for its frontispiece an excellent picture of the building occupied by this renowned school4 8,the seeker of philosophical truth1 who is described as the shadowy figure of a young girl1 is throughout very expressive of desire and appreciation4 ,the impressions she receives are those to which such a condition are most sensitive--the higher and more refined ones--and the responsive thoughts concern the nature and character of what is heard or felt4 ,mrs4 ,anagnos has written a prose poem1 in which the last two sessions of the ,concord ,school of ,philosophy1 which include that in memory of ,emerson1 and its lecturers excite her feelings and inspire her thought4 ,it is sung in lofty strains that resemble those of the sacred woods and fount1 and themselves are communicative of their spirit4 ,it will be welcomed as an appropriate souvenir40--,boston ,globe4 ,,knight 7,charles74 ,,knowledge ,,is ,,power1 #abmo1 #a4ej4 7#c7 8,the author discusses in a clear and masterly way the relation between capital and labor1 the duties of employer and employed1 and the great advantage to each that a thorough knowledge of their work gives1 and urges a broader culture for all classes40--,st4 ,joseph ,gazette4 ,,knight 7,mrs4 ,s4 ,g474 ,,ned ,,harwood',s ,,visit ,,to ,,jerusalem4 #dto1 boards1 illustrated1 #a4be4 ,library ,edition1 #abmo1 cloth1 #a4be4 ,the travellers were in no hurry4 ,they spent much time in the places associated with ,christ's ministry and in the former homes of the patriarchs and prophets4 ,the book is of especial value to ,sunday-school teachers and scholars1 because of the light it throws upon many difficult ,scripture passages by its vivid descriptions4 ,the manuscript was approved by ,rev4 ,selah ,merrill1 ,d4 ,d41 for many years ,u4 ,s4 ,consul at ,jerusalem4 ,the strictest accuracy has thus been secured without impairing the interest of the story4 ,cover in colors from original design4 8,the pictures of buildings and scenery are worth the price of the book40--,woman's ,journal4 8,it tells about just the things that would interest a boy in the ,holy ,land40--,union ,signal4 ,,kokhanovsky 7,madame74 ,,rusty ,,linchpin and ,,luboff ,,archipovna4 ,translated from the ,russian by ,m4 ,m4 ,s4 and ,j4 ,l4 ,e4 #abmo1 #a4be4 8,here are two exquisite idyls of ,russian rural life4 ,innocent and ingenuous1 ignorant of the falsity and fever of fashionable life1 they have the freshness and simplicity of a good child4 ,the local coloring adds to their bright cheerfulness1 and the honest1 kindly characters move us to a devout thankfulness40--,christian ,union1 ,n4 ,y4 8,they bring us very close to that strange civilization which has lately become so fascinating to ,western readers1 and help us to realize how truly the aims and the emotions of common life are the same under all garbs and in all lands40--,chicago ,dial4 8,of a number of works of fiction translated from the ,russian within a year or two1 no book1 as a whole1 is so purely reflective of ,russian domestic life1 or so sweet in tone as #8,the ,rusty ,linchpin4'0--,boston ,globe4 ,,lamb 7,charles74 8,seeking his materials for the most part in the common paths of life--often in the humblest--he gives an importance to everything and sheds a grace over all40--,,thomas ,,noon ,,talfourd4 ,a ,,dissertation ,,upon ,,roast ,,pig4 ,small quarto1 illustrated1 #a4jj4 ,a separate issue of the humorous masterpiece of ,lamb1 8the frolic and the gentle40 ,printed on heavy paper1 in clear1 large type1 characteristically illustrated by ,l4 ,j4 ,bridgman4 8,a little holiday book1 the outside of which is in admirable harmony with what it contains4 ,the dissertation is one of those charming literary trifles1 whose lightness and brightness will always keep it popular40--,boston ,transcript4 ,,adams 7,emily74 ,,six ,,months ,,at ,,mrs4 ,,prior',s4 ,illustrated4 #abmo1 #a4jj 7#d7 8,a widow1 with scanty means1 makes a home happy for a group of children4 ,the mother's love holds them1 her thrift cares for them1 her firmness restrains1 and her ,christian words and life win them to noble aims and living4 ,the influence of the ,christian household is widely felt1 and the quiet transforming leaven works in many homes40--,the ,united ,presbyterian4 ,,adams 7,dr4 ,nehemiah74 #ab vols41 #abmo4 ,it is the charm of ,dr4 ,adams' style that truth1 fitted by its profoundness to the most thoughtful hearers1 is made clear to the most illiterate4 ,few men have adorned the ,american pulpit with a broader reach in adaptation to different classes of mind4 ,,cross ,,in ,,the ,,cell1 #a4jj4 ,,christ ,a ,,friend1 #a4jj4 ,,agnes ,,and ,,the ,,little ,,key1 #a4jj4 ,,evenings ,,with ,,the ,,doctrines1 #a4jj4 ,,under ,,the ,,mizzenmast1 #a4be4 ,,at ,,eventide1 #a4be4 ,,bertha1 #a4jj4 ,,friends ,,of ,,christ1 #a4jj4 ,,endless ,,punishment1 #a4jj4 ,,communion ,,sabbath1 #a4be4 ,,catherine1 #a4jj4 ,,broadcast1 #a4jj4 ,,adams 7,oscar ,fay74 7,see also 8,through the ,year with the ,poets407 ,,post-,,laureate ,,idyls ,,and ,,other ,,poems4 #afmo1 cloth1 gilt top1 #a4jj2 vegetable parchment1 #a4ej4 ,the ,post-,laureate ,idyls are ten parodies of ,tennyson's 8,idyls of the ,king0 whose themes are taken from ,mother ,goose ,melodies4 ,the ,other ,poems are 8,a ,tale of ,tuscany10 8,the ,legend of the ,golden ,lotus10 fifteen lyrics and eight sonnets4 8,the dexterity and cleverness with which ,mr4 ,adams has made the old rhymes serve his turn is amazing4 ,the humor is delicate and unfailing throughout1 while the verse is smooth and flowing1 with graceful and liquid cadence4 ,mr4 ,adams is too truly a poet1 however1 to deal in pure burlesque1 and there runs through all the pleasantry of these pages a touch of sadness1 like the echo of the pain of the lays they travesty4 ,they could not be better done4 ,the lyrics and sonnets which end the volume are marked by sweetness and delicacy40--,,arlo ,,bates in ,boston ,courier4 8,he is a poet of high aims and conscientious execution40--,new ,york ,nation4 8,post-,laureate ,idyls and ,other ,poems is a book of genuine poetic spirit and almost flawless workmanship40--,boston ,advertiser4 8,witty1 quaint1 charming 444 the best things ,i can think of in the line of respectful parody40--,,mrs4 ,,louise ,,chandler ,,moulton4 8,there are dozens of passages which would impose upon the sharpest members of any ,tennysonian club1 so like they are to the style and expression of the master40--,boston ,transcript4 ,,adams 7,robert ,c474 ,,history ,,of ,,england ,,in ,,rhyme4 #afmo1 4#ej4 ,,on ,,board ,,the ,,rocket4,a #abmo1 #a4jj4 7#c7 ,,history ,,of ,,the ,u4 ,s4 ,,in ,,rhyme4 #afmo1 4#ej4 ,a ,a series of blue water yarns1 spun by an old sailor1 who makes as effective use of the pen--as the mate of a ,liverpool liner1 in the days when sails ruled--did of the belaying pin4 ,,bates 7,clara ,doty74 ,,sop',s ,,fables 7,versified74 ,with #gb full-page illustrations by ,garrett1 ,lungren1 ,sweeney1 ,barnes and ,hassam4 ,quarto cloth1 #a4ej4 7#d7 8,mrs4 ,bates has turned the wit and wisdom in a dozen of sop's ,fables into jolly rhythmical narratives1 whose good humor will be appreciated by wide-awake young people40--,boston ,journal4 8,the illustrations introduce all classes of subjects1 and are original and superior work40--,boston ,globe4 ,,blind ,,jakey4 ,illustrated1 #afmo1 4#ej4 7#e7 ,,heart',s ,,content4 #abmo1 #a4be4 ,see ,child ,lore 7,clara ,doty ,bates1 editor74 ,,bates 7,katherine ,lee74 ,,sunshine4 ,oblong #cbmo1 illustrated by ,w4 ,l4 ,taylor1 4#ej4 ,a little poem1 in which the wild flowers and sunshine play their part in driving away the bad temper of a little lass who had hidden away in the grass in a fit of sulks4 ,,santa ,,claus ,,riddle4 ,a ,poem4 ,square #abmo1 illustrated in colors1 paper1 4#ce4 ,see ,wedding-,day ,book 7,katherine ,lee ,bates1 editor74 ,,bedside ,,poetry4 ,edited by ,wendell ,p4 ,garrison4 #afmo1 plain cloth1 4#ge2 fancy cloth1 #a4jj4 ,this collection is for the home1 and for a particular season4 8,few fathers and mothers10 says ,mr4 ,garrison1 8appreciate the peculiar value of the bedtime hour for confirming filial and parental affection1 and for conveying reproof to ears never so attentive or resistless4 ,words said then sink deep1 and the reading of poetry of a high moral tone and1 at the same time1 of an attractive character1 is apt to plant seed which will bear good fruit in the future40 8,there is seldom a compilation of verse at once so wisely limited and so well extended1 so choice in character and so fine in quality as ,bedside ,poetry1 edited by ,wendell ,p4 ,garrison4 ,he has chosen four-score pieces #8of a rather high order1 the remembrance of which will be a joy forever and a potent factor in the formation not merely of character but of literary taste4' ,therefore he has given ,emerson and ,cowper1 ,wordsworth1 ,leigh ,hunt1 ,shelley1 ,southey1 ,coleridge1 ,william ,blake1 ,burns1 ,thackeray1 ,lowell1 ,tennyson1 ,shakespeare1 ,mrs4 ,hemans1 ,mrs4 ,kemble1 ,holmes1 ,whittier and ,arthur ,hugh ,clough4 ,we find cheer and courage1 truth and fortitude1 purity and humor1 and all the great positive virtues1 put convincingly in these selections40--,springfield ,republican4 ,,bell 7,mrs4 ,lucia ,chase74 ,,true ,,blue4 #abmo1 #aj illustrations by ,merrill1 #a4be4 7#e7 ,the scene is laid in the far ,west1 and the incidents are such as could only occur in a newly developed country1 where even children are taught to depend upon themselves4 8,doe1 the warm-hearted1 impulsive heroine of the story1 is an original character1 and one whose ways are well worth copying by those who read her adventures and experiences40--,detroit ,post4 ,,davis 7,m4 ,e4 ,m474 ,,in ,,war-,,times ,,at ,,la ,,rose ,,blanche1 #abmo1 illustrations by ,kemble1 #a4be4 8#8,in ,war-,times at ,la ,rose ,blanche1' by ,m4 ,e4 ,m4 ,davis1 is one of those charming books so naturally written that the reader feels as if he himself had lived its scenes1 had heard the little #8,cunnel's vally' ask1 #8,marse ,jim1 has you seen marster8' had watched the fortunes of the dish-rag bonnet1 had seen the four lads with their bran-new uniforms start proudly off for the ,war1 and seen them thin and ragged return to feast off #8po' souls4' ,it has always seemed to us that a book like this1 with its sketchy tender touches here and there of humor1 joy and grief1 is far more #8realistic' than a novel40--,critic1 ,n4 ,y4 8,the whole book in its truth and tenderness is like one of its own pictures--a morning-glory growing on a soldier-boy's grave40--,new ,york ,nation4 8,the author writes with a graceful pen1 with a sweet1 half-humorous simplicity and lightness of touch that makes the work a constant delight4 ,and the feeling is so true1 the humor so bright1 the pathos so appealing1 though never insistent1 that the book is almost perfection40--,boston ,advertiser4 8,the really good book of ,southern war stories for children waited until it appeared in the shape of #8,in ,war-,times4' ,it is all there2 it is all in the little book with its twelve stories1 some gay and some sad1 and its delightful tale of doll-housekeeping1 and if there be any child1 or1 indeed1 any older reader who will not cry over the #8,cunnel's ,vally' let ,north and ,south both reject him4 #8',twas a long1 long time on de way' but #8,la ,rose ,blanche' means that the good time for the children is here and that the ,southern side of the war story is going to be written for them40--,boston ,herald4 8,the most charming description of child-life in the ,south that has yet been published40--,golden ,rule4 8,full of quaint negro dialect of which ,mrs4 ,davis is master40--,new ,orleans ,picayune4 ,,dawes 7,anna ,laurens74 ,,how ,,we ,,are ,,governed4 #abmo1 #a4ej4 ,the object of this useful work is fully explained by the title2 the constitution is given in full1 and then each clause is taken up separately and explained in such a clear1 interesting way1 that any one in search of this kind of information will take pleasure in reading it4 8,her description is admirably clear1 lucid and intelligible4 ,she has that peculiar power of clear-cut statement which1 in an instructor1 whether he wields the pen or sits in the professor's chair1 is the first and fundamental1 as it is the rarest1 qualification for success4 ,in this respect her style reminds us of that of ,mr4 ,nordhoff or of the late ,jacob ,abbott40--,christian ,union4 8,it is not easy to name a book that explains the workings of our system more intelligently and impartially than this40--,cincinnati ,commercial ,gazette4 ,,the ,,modern ,,jew3 ,his ,present and ,future4 #afmo paper1 4#be2 cloth1 4#ej4 ,,dawes 7,mrs4 ,s4 ,e474 ,,ethel',s ,,year ,,at ,,ashton4 #abmo1 illustrated1 #a4be4 8#8,ethel's ,year at ,ashton' is full of vivacity and vigor which are necessary for an interesting story1 and pervaded with true ,christian love that gives it value4 ,a young girl comes into a farmer's family1 provided only with the motto1 #8,seek daily opportunities of doing good1' and a sweet affectionate nature to carry out the motto4 ,her influence upon a narrow household1 in which darning and earning are the chief aims1 is developed with much good taste and feeling4 ,a literary club and other means of improvement make a new place of the little country village4 ,besides the incidents told naturally and vividly1 the story contains many well-drawn characters40--,boston ,journal4 ,,eastman 7,julia ,a474 ,miss ,eastman has a large circle of young admirers4 ,she carries off the palm as a writer of school-life stories1 and teachers are always glad to find their scholars reading ,miss ,eastman's books4 ,her style is characterized by quick movements1 sparkling expression and incisive knowledge of human nature4 ,,kitty ,,kent',s ,,troubles4 #abmo1 illustrated1 #a4be4 7#e7 8,miss ,eastman1 it will be remembered1 took the prize of one thousand dollars offered several years ago by this house4 ,the heroine of the present book is the daughter of a clergyman1 #8a girl who was neither all good nor all bad1 but partly the one and partly the other'2 and the narrative of her trials and experiences is intended as a guide and help to other girls who have those of the same kind to contend with1 and to impress upon them the lesson that #8the only road to happiness lies through the land of goodness4'0--,n4 ,e4 ,journal of ,education4 ,,striking ,,for ,,the ,,right4 #abmo1 illustrated1 #a4be4 7#c7 ,a story illustrating the necessity of kindness to animals4 ,the pupils of the ,eastford ,high ,school form a humane society which does a noble work4 ,a ,premium of #ajjj was awarded the author for this ,,ms4 by the examining committee4 ,,short ,,comings ,,and ,,long ,,goings4 #abmo1 illustrated1 #a4be4 ,the ups and downs of wide-awake boy and girl life in a country home4 ,,schooldays ,,of ,,beulah ,,romney4 #abmo1 illustrated1 #a4be4 7#e7 ,an aged ,christian woman befriends a dozen careless schoolgirls and helps them out of the many troubles that invade their lives4 ,,young ,,rick4 #abmo1 #ab full-page illustrations by ,sol ,eytinge1 ,jr41 #a4be4 7#e7 ,young ,rick was a genuine boy1 mischievous and motherless4 ,aunt ,lesbia1 with whom he lived1 was not used to children and found it no easy task to look after him4 ,in the end1 however1 her kindness and good sense made a man of him4 ,,the ,,romneys ,,of ,,ridgemont4 #abmo1 illustrated1 #a4be4 7#e7 ,a story of the ,new ,england hills2 of sugaring and haymow conferences and old fashioned picnics4 ,,easy ,,reading4 ,chromo on side4 ,numerous illustrations1 #f vols41 #ahmo1 #a4ej4 ,,easy ,,reading4 ,,birds ,,and ,,fishes4 ,,book ,,of ,,animals4 ,,natural ,,history4 ,,illustrated ,,primer4 ,,book ,,of ,,birds4 ,,banvard 7,joseph1 ,d4 ,d474 ,,life ,,and ,,character ,,of ,,daniel ,,webster4 #abmo1 #a4be4 7#e7 8,daniel ,webster is just beginning to be appreciated for what he really was--the greatest ,american statesman4 ,his whole life was a battle for the ,union4 ,he did more than any other one man for its preservation1 and his reward was insults and curses4 ,but time rights all things and it will right this wrong40 ,this volume traces the statesman's career through all its vicissitudes showing what relation each and every act bore to his symmetrical life as a whole4 ,,stories ,,of ,,american ,,history4 ,illustrated1 #abmo1 #a4jj each4 7#d7 ,,soldiers ,,and ,,patriots ,,of ,,the ,,revolution4 ,,southern ,,explorers ,,and ,,colonists4 ,,pioneers ,,of ,,the ,,new ,,world4 ,,plymouth ,,and ,,the ,,pilgrims4 ,,first ,,explorers ,,of ,,north ,,america4 ,,barrett 7,mary74 ,,william ,,the ,,silent1 ,,and ,,the ,,netherland ,,war4 ,with maps and engravings4 #abmo1 #a4be4 7#e7 8,it describes in a clear and forcible style the record of events which preceded in the ,netherlands the birth and growth of the ,dutch ,republic1 and forms an excellent introduction to young and old for the study of ,motley's great work40--,cincinnati ,courier4 ,,barrows 7,wm41 ,d4 ,d474 ,,the ,,indian',s ,,side ,,of ,,the ,,indian ,,question4 #abmo1 #a4jj4 8,presents the ,indian's ,side of the ,indian ,question with admirable cogency and simplicity4 ,the volume is interesting alike in its presentation of facts and its discussion of methods and is suggestive in its bearing upon the obligations of ,christians and philanthropists in view of the conditions of the ,dawes severalty law40--,boston ,journal4 8,this is ,indian ,history with a purpose4 ,the book is a means of intelligence on a question1 which within a year has taken on so new a phase that it needs to be studied anew1 and this volume is the readiest means of information we know of40--,american ,magazine1 ,n4 ,y4 ,,bartlett 7,geo4 ,b474 ,,concord3 ,historic1 ,literary and ,picturesque4 #abmo1 illustrated1 cloth1 #a4jj2 paper1 4#ej4 8#8,concord1' which answers the thousand and one questions strangers and visitors have to ask about the town1 has been written by ,mr4 ,g4 ,b4 ,bartlett1 one of its citizens4 ,the book is very tastefully designed and prettily illustrated1 and is both attractive and interesting1 giving the reader a view of the town and of the localities which have become famous through association1 and reciting the particulars of what may be called its literary history4 ,the following is an outline of the contents3 ,a ,glance at the ,history of the ,town2 ,the ,first ,church and the ,pastors2 ,the ,old ,graveyard and its ,curious ,inscriptions2 ,sleepy ,hollow2 ,the ,graves of ,hawthorne1 ,thoreau and others2 ,the ,battle-,ground1 and ,accounts of the ,fight1 by ,rev4 ,w4 ,emerson1 ,dr4 ,ripley and ,lemuel ,shattuck2 ,houses of ,historical ,interest which were ,built before #agge2 ,houses of ,literary ,interest2 ,the ,library2 ,the ,monuments2 ,various ,organizations and their ,founders2 ,the ,concord ,grape2 ,the ,clubs2 ,french's ,studio1 and ,his ,bust of ,emerson2 ,walden ,pond2 ,the ,museum of ,antique ,curiosities2 ,the ,rivers and their ,surroundings2 ,the ,school of ,philosophy1 etc41 etc4 ,the pictures include views of most of these scenes40--,literary ,world1 ,boston4 8,one of the most valuable additions to the library1 and greatest aid to the visitor who may turn his footsteps toward the most intellectual village in ,america40--,rochester ,herald4 ,,arnold 7,edwin74 ,oliver ,wendell ,holmes says of his poetry3 8,it is full of variety1 now picturesque1 now pathetic1 now rising into the noblest realms of thought and aspiration2 it finds language penetrating1 fluent1 elevated1 impassioned1 musical1 always to clothe its varied thoughts and sentiments40 ,,edwin ,,arnold ,,birthday ,,book4 ,edited by the ,poet's daughters4 #bdmo1 gilt edges1 #a4be2 morocco1 #b4ej2 seal1 #b4ej4 ,it contains an autograph introductory poem by ,edwin ,arnold1 and choice quotations from his poems for every day4 ,the many admirers of the 8,light of ,asia0 will gladly welcome this graceful souvenir of the author1 which is handsomely illustrated and daintily finished4 ,mr4 ,arnold contributes an original ,poem for each month4 ,,art ,,for ,,young ,,folks4 ,square #hvo1 illustrated1 tinted edges1 boards1 #a4ej2 cloth1 gilt edges1 #b4be4 ,familiar instructions for young artists1 how to get materials1 etc41 and the story of the visit of two ,new ,york boys to the water-color exhibition1 by ,lizzie ,w4 ,champney4 ,also the biographies of twenty-four ,american artists1 by ,s4 ,g4 ,w4 ,benjamin4 ,all very fully and finely illustrated4 ,an art education in itself4 ,,arthur 7,clara ,m474 ,,cherry-,,blooms ,,of ,,yeddo4 ,illustrated1 #abmo1 #a4jj2 full gilt1 #a4be4 8,the ,cherry-,blooms of ,yeddo fall upon us in the form of a snow-shower of flowers and petals of genuine poetry4 ,a half dozen of the thirty or more poems cast a mystic glow upon native and missionary life in ,japan4 #8,the ,baptism' and #8,easter' are exquisitely touching1 and illustrative of ,christ's conquest over the pagan heart1 and of the sad but silver-edged experience of the missionary who comes back to home-land bereft1 but not with ,naomi's hopeless and rebellious grief40--,christian ,intelligencer1 ,new ,york4 8,there is about them all a simplicity and naturalness1 the fragrance of fern and flower1 of meadow and woodland1 combined with a delicate finish in rhyme and measure1 which evinces the touch of the true interpreter of the hidden mysteries in art and nature40--,watchman1 ,boston4 ,,etchings ,,from ,,two ,,lands4 #abmo1 #a4jj4 8,the two lands are ,america and ,japan1 much the larger part of the volume being given to ,japan4 ,the sketches are descriptive and narrative1 giving graphic views of ,japan and the ,japanese1 with notices of missionary work1 such as read by the friends of missions1 will feed the interest already felt in them40--,watchman1 ,boston4 ,,artist ,,gallery ,,series4 #ahmo1 parchment paper1 each #a4jj4 7#c7 ,seven little books not necessarily connected2 made to be looked at rather than read4 ,each book devoted to an artist2 with the briefest possible sketch of his life2 with portrait and several examples of their most famous and representative paintings1 all in photogravure4 ,,millias4 ,,rosa ,,bonheur4 ,,landseer4 ,,alma-,,tadema4 ,,bouguereau4 ,,millet4 ,,sir ,,frederick ,,leighton4 ,,baily 7,rev4 ,thomas ,l474 ,,possibilities4 #abmo1 #a4be4 ,the author gives at the opening the picture of a country village school which1 through lack of tact and knowledge on the part of teachers and of interest on the part of parents1 had become almost worthless4 ,a new teacher1 with a mind and method of her own1 is engaged for a term1 and she sets at work with a determination to revolutionize the existing condition of things4 ,it requires a good deal of tact and management to enlist parents and pupils in her plans1 but she does it by quiet persistence1 and the end of the term sees not only a remarkable change in the school1 but in the village itself4 8,as a general rule novels with a purpose are dry reading4 ,there are brilliant exceptions1 however1 and one of these is #8,possibilities4'0--,albany ,argus4 ,,only ,,me4 #abmo1 #a4be4 8,we are taken back to the days when the watchman made his nightly rounds to call the hour and the state of the weather4 ,on his return from one of these rounds on a snowy night1 a good-hearted watchman finds a little fellow half starved and half frozen1 crouched against the little sentry-box in which he himself found shelter between his rounds4 ,the boy is taken home by the watchman1 and the story follows him through early years and through his experience as bound boy on a farm1 and his subsequent starting in life in a store in the city where he rises to be confidential clerk and at last partner in the firm40--,national ,baptist1 ,phila4 ,,baker 7,ella ,m474 ,,clover ,,leaves3 ,a collection of ,poems4 ,compiled and arranged by ,k4 ,g4 ,b4 #abmo1 cloth1 #a4jj2 gilt edges1 #a4be4 ,a ,brief memoir tells the story of the short life of the young poet4 8,the author of these poems was possessed of the rarest loveliness of person and character1 and she has left behind her a memory fragrant with blessing4 ,her verse was the natural outcome of her beautiful soul2 its exceeding delicacy and sweetness are sufficient to charm all who have the answering sentiment to which it appeals40--,springfield ,republican4 8,one rises from the perusal of these poems with the feeling of having been brought very near to a ,christian woman's heart1 and of having caught the utterances of a truly devout spirit40--,morning ,star4 ,,soldier ,,and ,,servant4 #abmo1 #a4be4 8,a pretty and helpful story of girl life4 ,six or seven girls band themselves together to cultivate their talents in the best possible manner1 and to let their light shine whenever and wherever they can4 ,the girls vary greatly1 but each one is determined to do her best with the material that the ,lord has given her4 ,their several successes and failures are told1 and many lessons are drawn from their work40--,golden ,rule1 ,boston4 8,the book is remarkably entertaining1 sensible and spiritually stimulating4 ,it is the best book of the kind that we have seen in many months40--,congregationalist4 ,,seven ,,easter ,,lilies4 #abmo1 #a4be4 ,a story for girls1 pure1 sweet1 and full of encouragement1 and calculated to exert a strong influence for good4 ,the author feels that there is something peculiarly sacred and tender about ,easter lilies1 partly1 perhaps1 from their association with the day and season whose name they bear4 ,the story tells what became of seven lilies which were tended by as many different hands in different homes1 and how they affected those homes by the silent lessons they taught4 ,,christmas ,,pie ,,stories4 #abmo1 illustrated1 #a4be4 ,never was such a ,christmas pie before1 nor such plums6 ,not one1 but seven ,jack ,horner pulled out of that pie1 and every plum was a ,christmas story told by each member of the family from grandma down4 ,the wonderful pie lost nothing in being warmed over for ,aunt ,moneywort who was too ill to be at the feast4 ,,babyland4 ,,bound ,,volumes4 ,edited by ,charles ,stuart ,pratt and ,ella ,farman ,pratt4 ,square #hvo1 boards1 each 4#ge2 cloth1 #a4jj4 ,this is the one magazine in the world that combines the best amusement for babies and the best help for mothers4 ,dainty stories1 tender poems1 gay jingles1 pictures beautiful2 pictures funny4 ,large type1 heavy paper1 pretty cover4 #ej cents a year4 8,the publishers1 from long experience1 have come to understand pretty accurately what the babies like to look at in the way of pictures1 and what they like to have read to them in the way of stories4 ,and that is why ,babyland is what it is1 and why it appeals so strongly to little eyes and little ears40--,boston ,transcript4 8,a handsome illustrated book4 ,the illustrations are as artistic as if made for older and more critical readers4 ,we have got away from the old idea that anything is good enough for children and now demand for them the best in art and literature4 ,that is the best way to educate them into the best40--,chicago ,inter-,ocean4 8,it is filled with good things that will make the children merrier and happier40--,philadelphia ,star4 8,what a help and blessing for the tired mother40--,farm1 ,field and ,stockman1 ,chicago4 ,,bainbridge 7,lucy ,s474 ,,round ,,the ,,world ,,letters4 #abmo1 illustrated1 #a4ej4 8,mrs4 ,bainbridge's work is a book for all classes of readers1 young or old1 serious or gay4 ,the reader will never forget that his cicerone 8round the world0 is a ,christian woman1 while such is the charm of her style every reader is fascinated4 ,the book is a brilliant photograph of the experiences and observations of an intelligent woman in such a variety of scenes as such a tour as she made implies4 ,the writer is a keen observer1 and has had exceptional facilities for intelligent observation4 ,the reader will feel that he has gained a wonderfully clear notion of the whole living and breathing world1 while yet he has been fascinated and entertained as few romances could do it40--,the ,watchman4 ,,bainbridge 7,w4 ,f47 ,,around ,,the ,,world ,,tour ,,of ,,christian ,,missions4 #hvo1 illustrated with maps1 #b4jj4 8,a universal survey of home and foreign evangelization1 compiled from personal study upon the field of many lands and from conference with over a thousand missionaries4 ,several maps locate all leading mission stations of all denominations of all ,protestant lands4444 ,no work in this line1 so complete and so reliable has ever been published in ,america1 ,england or ,europe40--,golden ,rule1 ,boston4 ,,self-,,giving4 #abmo1 illustrated1 #a4ej4 ,a story of ,christian missions4 8,the growth of missionary spirit1 the strength of character by overcoming difficulties1 the glory of consecration1 the beauty of sacrifice1 the blessed results of intelligent work1 run through the fiction like bright streams through flowery meadows1 and like reptiles among flowers1 we see in midst of sacrifices the repulsive spirit of the world and selfishness among missionaries1 in self-seeking secretaries1 in adventurers under cloak of missionary zeal1 in the meanness of gifts and inappreciation of the work40--,our ,churchman at ,work1 ,brooklyn4 99 99 99 99 99 ,transcriber's ,notes3 ,page #ea1 repeated word and removed from text 7,stir and boil one7 ,page #ef1 8boiling0 changed to 8broiling0 7broiling a steak7 ,page #eg1 8smoaking0 changed to 8smoking0 7of the smoking steak7 ,page #ie1 8rechauffes0 changed to 8rechauffs0 7devising dainty rechauffs7 ,page #aci1 8alspice0 changed to 8allspice0 7half as much allspice7 ,page #adb1 8alspice0 changed to 8allspice0 7same quantity of allspice7 ,page #aei1 8imparing0 changed to 8impairing0 7without impairing the interest7 ,page #afa1 8resistlesss0 changed to 8resistless0 7attentive or resistless7 ,page #afa1 8,post0 had been left off the attribution for the critique of 8,true ,blue40 ,it was found in another publication and added4 7experiences--,detroit ,post47 ,page #afc1 8ou0 changed to 8out0 7and helps them out7