,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,the text uses a ,maltese ,cross to signify some recipes1 this has been represented in the text by an addition sign4 ,breakfast1 ,luncheon and ,tea4 8,,common ,,sense ,,in ,,the ,,household0 ,,series ,,breakfast1 ,,luncheon ,,and ,,tea ,,by ,,marion ,,harland1 ,,author ,,of 8,,common ,,sense ,,in ,,the ,,household40 ,,new ,,york3 ,,charles ,,scribner',s ,,sons1 #ahhf4 ,,copyright1 #ahge1 ,,by ,,scribner1 ,,armstrong ,,co4 ,,trow',s ,,printing ,,and ,,bookbinding ,,co41 ,,printers ,,and ,,bookbinders1 #bje-bac ,east #abth ,st41 ,,new ,,york4 ,,familiar ,,talks4 ,,page ,familiar talk with the ,reader--,introductory #a 8 8 8 ,breakfast #fa 8 8 8 ,croquettes #ge 8 8 8 ,haste or ,waste8 #ih 8 8 8 ,gravy #ada 8 8 8 ,luncheon #afh 8 8 8 ,what ,i know about ,egg-beaters #aif 8 8 8 ,whipped ,cream #bjc 8 8 8 ,concerning ,allowances #bid 8 8 8 ,ripe ,fruit #cjh 8 8 8 ,tea #cef 8 8 8 ,parting ,words #cih 8 8 8 ,practical--or ,utopian8 #djb ,,familiar ,,talk ,,with ,,the ,,reader4 ,i ,,should be indeed flattered could ,i believe that you hail with as much pleasure as ,i do the renewal of the 8,common-,sense ,talks10 to which ,i first invited you four years ago4 ,for ,i have much to say to you in the same free-masonic1 free-and-easy strain in which you indulged me then4 ,it is a wild ,march night4 ,winter and ,summer1 ,spring-time and ,autumn1 the wind sings1 or plains at my sitting-room window4 ,to-night its shout is less fierce than jocund to my ear1 for it says1 between the castanet passages of hail and sleet1 that neither friend nor bore will interrupt our conference4 ,shutters and curtains are closed2 the room is still1 bright1 and warm1 and we are no longer strangers4 ,the poorest man of my acquaintance counts his money by the million1 has a superb mansion he calls 8home10 a wife and beautiful children who call him 8husband0 and 8father40 ,he has friends by the score1 and admirers by the hundred1 for human nature has not abated one jot in prudential sycophancy since the ,psalmist summed up a volume of satirical truth in the pretended 8aside0--8and men will praise thee when thou doest well unto thyself40 ,for all that1 he of whom ,i write is a pauper1 inasmuch as he makes his boast that he never experienced the emotion of gratitude4 ,he has worked his own way in the world1 he is wont to say3 has never had helping hand from mortal man or woman4 ,it is a part of his religion to pay for all he gets1 and never to ask a favor4 ,nevertheless1 he confesses1 with a complacent smirk that would be amusing were it not so pitiable an exhibition of his real beggary--8that he would like to know what it feels like to be grateful1--just for the sake of the novel sensation60 ,poor wretch6 ,i am sorry ,i introduced him here and now4 ,there is a savage growl in the wind2 our snuggery is a trifle less pleasant since ,i began to talk of him4 ,although ,i only used him as a means of 8leading up0 to the expression of my own exceeding and abundant wealth of gratitude to you1 dear ,reader and ,friend4 ,if ,i had only time and strength enough to bear me through the full relation of the riches and happiness you have conferred upon me6 ,there are letters in that desk over there between the windows that have caused me to look down with a sense of compassionate superiority upon ,nathan ,rothschild and the ,duke of ,brunswick4 ,i am too modest 7or miserly7 to show them2 but now and then1 when threatened with a fit of self-depreciation1 ,i come in here1 lock the door1 stop the keyhole1 get them out and read them anew4 ,for three days thereafter ,i walk on air4 ,for the refrain of all is the same4 8,you have been a help to me60 ,and only ,,he who knows the depths1 sad and silent1 or rich and glad1 of the human heart can understand how much ,i wanted to help you4 ,verily1 ,i have in this matter had my reward4 ,again1 ,i say1 ,i am grateful4 ,had ,i 8helped0 you a hundred times as well as ,i have1 ,i should still be your debtor4 ,may ,i read you somewhat copious extracts from a letter ,i received1 the other day1 from a wide-awake ,new ,england girl8 ,not only wide-awake1 but refined1 original and sprightly2 a girl whom though ,i have never seen her face1 ,i know to be a worker in life as well as a thinker4 ,she says some things much better than ,i could have put them1 and others as noteworthy1 which ,i wish to answer1--or1 try to answer--since ,i recognize in her a representative of a class1 not very large1 perhaps1 but certainly one of the most respectable and honored of all those for whom ,i write the 8,common-,sense ,series40 ,i should like to give the letter in full1 from the graphic touches with which she sketches herself1 8sitting upon the kitchen-table1 reading #8,common ,sense in the ,household1'0 one bright morning1 when herself and sisters had taken possession of the kitchen to make preparation for 8an old ,new ,england tea-party10 at which their only assistant was to be 8a small maiden we keep to have the privilege of waiting upon1 and doing our own work into the bargain2 who1 in waiting at table1 was never known to pass anything on the right side1 and has an invincible objection to learning how0--to the conclusion1 over against which she has1 like the frank woman she is1 set her name and address in full4 ,but the modesty 7or miserliness7 aforesaid rises in sudden arms to forbid the reproduction at my hand of certain portions of the epistle1 and it would be neither kind nor honorable to set down in prospective print her pictures of home life and dramatis person4 ,steering clear1 when possible1 of these visible rocks and sunken reefs1 ,i will indulge you and myself with a part of that which has added sensibly to my treasures--not debt--mind you6 of gratitude4 8,i want to tell you how much your compilation does for those poor mortals whom it rescues from the usual class of cook-books40 ,a reef1 you see1 before we are out of harbor6 ,we will skip two pages to get at one of the well-said things ,i spoke of just now4 8,you speak of #8company china' and #8company manners4' ,i detest company anything6 ,this longing for show and display is the curse and failing of ,americans4 ,i abhor the phrase #8,anything will do for us4' ,i do not believe that a person can be true clear through and without affectations who can put on her politeness with her company china any more than a real lady can deliberately put on stockings with holes in them4 ,i seriously think that1 so far from its being self-sacrifice to put up with the meanest every day1 and hospitality to use the best for company1 it is a positive damage to one's sense of moral fitness4 ,i knew a woman once who used to surprise me with the deceptions in which she unconsciously and needlessly indulged4 ,this ceased to be a surprise when ,i saw her wear a twenty-dollar hat and a pair of unmended hose1 and not seem to know that it was not quite the proper thing40 ,orthodox1 you perceive1 thus far1 is our ,new ,england correspondent4 ,honest and outspoken in her hatred of shams and 8dodges0 of all kinds2 quick to see analogies and deduce conclusions4 ,now comes the pith of the communication3-- 8,i wish you could set me right on one point that often perplexes me4 ,is housekeeping worth while8 ,i do not despise the necessary work4 ,on the contrary1 ,i hold that anything well done is worth doing4 ,but with the materials this country affords1 can housekeeping be well done8 ,is it worth while for a woman to neglect the talents she has1 and can use to her own and her friends' advantage1 in order to have a perfectly appointed house8 to wear herself out chasing around after servants and children that things may be always done well1 and at the stated time8 ,i have seen so many women of brains wear out and die in harness1 trying to do their self-imposed duty2 to see that the large establishments their husbands' wealth1 position and wishes place in their care shall be perfect in detail4 ,and these women could have been so happy and enjoyed the life they threw away1 if they had only known how not to keep house4 ,while1 on the other hand1 with a small income and one servant the matter is so much worse4 ,i should not mind if one could ever say #8,it is a well-finished thing6' ,but you only finish one thing to begin over again1 and so on1 until you die and have nothing to show for your life's work4 ,it looks hopeless to me1 ,i confess4 ,i wish you would show me the wisdom--or the folly of it all40 ,now1 ,i do not propose to show the folly of anything such as a girl that writes4 ,she is a sincere inquirer after truth4 ,when her letter came ,i tucked it under my inkstand1 and said1 8,there is a text ready-written1 and in clerkly hand1 for my next #8,familiar ,talk6'0 ,she is altogether too sensible and has too true a sense of humor to be offended when ,i tell her1 as ,i shall1 that her lament over unfinished work reminded me comically of the story of the poor fellow who cut his throat1 because1 as he stated in his letter of explanation and farewell--8,he was tired of buttoning and unbuttoning60 ,there is a deal that is specious in the threadbare adage set forth in dolesome rhyme3-- 8,man's work is from sun to sun1 ,but woman's work is never done40 ,nothing in this world1 or in all time1 is finished4 ,or1 if finished1 it is not well with it4 ,we hear this truth reiterated in every stroke of the artisan's hammer1 employed--from the day he enters upon his apprenticeship to that on which the withered hand can no longer1 by reason of age1 lift the ponderous emblem of his craft--in beating upon what looks to the observer of to-day like that which engaged him yesterday2 which to the spectator of twenty to-morrows will seem the same as that which calls out the full strength of the brawny arm this hour4 ,when he dies1 who will care to chronicle the circumstance that he made1 in the course of a long and busy life1 forty thousand horseshoes1 or assisted in the manufacture of one thousand engine-boilers8 ,we learn the same lesson from the patient eyes of the teacher while drilling one generation after another in the details that are the tedious forging of the wards of the key of knowledge2--the rudiments of 8the three ,r's10 which1 laugh or groan as we may1 must be committed to memories more or less reluctant4 ,they were never1 ,i am sure1 8learned by heart40 ,it is well1 so far as they are concerned1 that the old phrase has gone out of fashion4 ,we read the like tale of ever-renewed endeavor in the bent brows and whitening locks of brain-toilers1 the world over4 ,nature were a false teacher were this otherwise4 ,birth1 maturity1 death2 first1 the blade then the ear1 and1 after the full corn in the ear1 ripening and destruction for the good of man or beast1 or decay in the earth that resurrection may come to the buried seed4 ,seed-time and harvest1 summer and winter1--none of these are 8finished things40 ,,god hold our eyes from seeing many things that are6 ,a life1 the major part of which is spent in sweeping1 that the dust may re-settle2 in washing1 that clothes may be again worn and soiled2 in cooking1 that the food prepared may be consumed2 in cleansing plates and dishes1 to put back upon the table that they may return1 in grease and stickiness1 to the hardly-dried pan and towel1 does seem to the superficial spectator1 ignoble even for the wife of a struggling mechanic or ill-paid clerk4 ,but ,i insist that the fault is not that ,providence has made her a woman1 but that ,providence has made and kept her poor4 ,her husband at his bench1 or1 rounding his shoulders over his ledger1 has as valid cause of complaint of never done work4 ,is there any reason why he should stand more patiently in his lot1 waiting to see what ,,god the ,,lord will do1 than she8 ,but--8,is it worth while for a woman to neglect the talents she has1 and can use to her own and her friends' advantage1 in order to have a perfectly-appointed house1 etc480 ,certain visions that stir me to reverential admiration1 arise before me1 at that query4 ,i see ,emily ,bront reading ,german while she kneads the batch of home-made bread2 ,charlotte1 laying down the pen upon an unfinished page of ,shirley1 to steal into the kitchen when poor blind ,tabby's back is turned1 and bear off the potatoes the superannuated servant insists upon peeling every day1 that the 8dainty fingers0 may extract the black 8eyes0 the faithful old creature cannot see4 ,i see the ,greek grammar fixed open in the rack above ,elihu ,burritt's forge2 and ,sherman1 reciting to himself by day over his lapstone and last1 the lessons he learned at night after work-hours were over4 ,i recollect that the biographer of the 8marvellous boy0 has written of him--8,twelve hours he was chained to the office2 i4e41 from eight in the morning until eight at night1 the dinner-hour only excepted2 and in the house he was confined to the kitchen2 slept with the foot-boy1 and was subjected to indignities of a like nature4 ,yet here it was1 during this life of base humiliation1 that ,thomas ,chatterton worked out the splendid creations of his imagination4 ,in less than three years of the life of a poor attorney's apprentice1 fed in the kitchen and lodged with the foot-boy1 did he here achieve an immortality such as the whole life of not one in millions is sufficient to create40 ,note here1 too1 that ,chatterton died of a broken heart2 was not driven to suicide by hard work4 ,please be patient with me while ,i tell you of an incident that seems to me pretty1 and comes in patly just at this point4 ,i have a friend--my heart bounds with prideful pleasure while ,i call her such6--who is the most scholarly woman1 and also the best housekeeper ,i know4 ,she is1 moreover1 one of the sweetest of our native poets--one to whose genius and true womanhood even royalty has done grateful honor2 a woman who #8has used her' every #8talent to her own and her friends' advantage' in more ways than one4 ,she had a call one day from a neighbor1 an eminent professor1 learned in dead and spoken tongues4 ,in the passage of the conversation from trifles to weightier matters1 it chanced that she differed in opinion from him upon two points4 ,he refused to believe that potatoes could ever be made into a palatable sweet by any ingenuity of the culinary art1 and he took exception to her rendering of a certain passage of ,virgil4 ,in the course of the afternoon he received from his fair neighbor a folded paper and a covered dish4 ,opening the former1 he read a metrical translation of the disputed passage1 so beautiful and striking he could no longer doubt that she had discovered the poet's meaning more truly than had he4 ,the dish contained a delicious potato custard4 ,a foolscap page of rhymed thanks went back with the empty pudding-dish4 ,it was mere doggerel1 for the pundit was no poet1 and meant his note for nothing more than jingle and fun1 but his tribute of admiration was sincere4 ,i forget the form of its expression1 except that the concluding lines ran somewhat thus3-- 8,from ,virgil and potatoes1 too1 ,you bring forth treasures rich and new40 ,am ,i harsh and unsympathetic when ,i say1 that in ninety-nine cases out of a hundred1 if a woman has genuine talent1 she will find time to improve it even amid the clatter of household machinery8 ,i could multiply instances by the thousand to prove this1 did time permit4 ,but what of the poor rich woman who throws away her life in the vain endeavor to bring servants and children 8up to time80 ,two things4 ,first1 she dies of worry1 not of work--a distinction with a difference4 ,second1 if she possess one-half enough strength of mind and strength of purpose to have made herself mistress of a single art or science1 or sufficient tact to sustain her as a successful leader in society1 or the degree of administrative ability requisite to enable her to conduct rightly a public enterprise of any note1 be it benevolent1 literary1 or social1 she ought to be competent to the government of her household2 to administer domestic affairs with such wise energy as should insure order and punctuality without self-immolation4 8,if they have run with the footmen and they have wearied them1 how shall they contend with horses80 ,let us look at this matter fairly1 and without prejudice on either side4 ,i should contradict other of my written and spoken opinions2 stultify myself beyond the recovery of your respect or my own1 were ,i to deny that more and wider avenues of occupation should be opened to woman than are now conceded as their right by the popular verdict4 ,but not because the duties of the housewife are overburdensome or degrading4 ,on the contrary1 ,i would have forty trained cooks where there is now one2 would make her who looketh diligently to the ways of her household worthy1 as in ,solomon's day1 of double honor4 ,of co-operative laundries ,i have much hope4 ,i would have washing-day become a tradition of the past to be shuddered over by every emancipated family in the land4 ,in 8co-operative housekeeping10 in the sense in which it is generally understood1 ,i have scanty faith as a cure for the general untowardness of what my sprightly correspondent styles 8the materials this country affords40 ,somebody must get the dinners and somebody superintend the getting-up of these4 ,i honestly believe that the best method of reforming ,american domestic service and ,american cookery is by making the mistress of every home proficient in the art and a capable instructress of others4 ,i know--no one better--how women who have never cared to beautify their own tables1 or to study elegant variety in their bills of fare1 who have railed at soups as 8slops10 and entres as 8trash10 talk1 after the year's travel in foreign lands their husband's earnings and their own pinching have gained for them4 ,how they groan over native cookery and the bondage of native mistresses1 and tell how cheaply and luxuriously one can live in dear ,paris4 8,will the time ever come10 they cry1 8when we1 too1 can sit at ease in our frescoed saloons surrounded by no end of artificial flowers and mirrors1 and order our meals from a restaurant80 ,to which ,i1 from the depths of my home-loving heart1 reply1 8,heaven forbid60 ,have you ever thought how large a share the kitchen and dining-room have in forming the distinctive characteristics of the home8 ,it is no marvel that the man who has had his dinners from an eating-house all his life should lack a word to describe that which symbolizes to the ,anglo-,saxon all that is dearest and most sacred on earth4 ,i avow1 without a tinge of shame1 that ,i soon tire1 then sicken of restaurant and hotel dainties4 ,i like the genuine wholesomeness of home-fare4 8,madame10 said a ,frenchman whom ,i once met at an ,american watering-place1 8one of my compatriots could produce one grand repast--one that should not want for the beautiful effects1 with the contents of that pail--tub--bucket--of what the peoples here call the svill10 pointing to a mass of dinner dbris set just without a side door4 8,monsieur10 ,i rejoined1 with a grimace that matched his1 8moi1 je n'aime pas le svill60 ,he was right1 without doubt1 in the implication that very much is thrown away as refuse which could be reproduced upon the table to the satisfaction and advantage of host and guest4 ,perhaps my imagination was more to blame than he for my unlucky recollection of his countrywoman's recommendation of a mayonnaise to a doubting guest3 8,you need not fear to partake1 madame4 ,the fish has been preserved from putrefaction by a process of vinegar and charcoal60 ,it is a substantial comfort to the ,anglo-,saxon stomach for its owner to know what he is eating4 ,call it prejudice1 if you like1 but it may have something to do with making one 8true clear through10 as my ,yankee girl puts it4 8,but such poetic repasts60 sighs my travelled acquaintance4 8,such heavenly garnishes1 and flowers everywhere1 and the loveliest side-dishes1 and everything so exquisitely served6 ,when ,i think of them1 ,i abominate our great1 vulgar joints and stiff dinner-tables60 ,yet ,mrs4 ,nouveau ,riche dawdles all the forenoon over a piece of tasteless embroidery1 and gives the afternoon to gossip2 while ,bridget or ,dinah prepares dinner1 and serves it in accordance with her peculiar ideas of right and fitness4 8,train ,american servants80 she says1 in a transport of contemptuous incredulity at my suggestion that here is good missionary ground1 8,i have had enough of that6 ,just as soon as ,i teach them the rudiments of decent cookery they carry off their knowledge to somebody else1 trade for double wages from my neighbor upon what they have gained from me60 8,but10 ,i remark1 argumentatively1 8do you not see1 my dear lady1 that so surely as #8ten times one is ten1' if all your neighbors were1 in like manner1 to instruct the servants who come to them and desert1 so soon as they are taught their trade1 the great work of securing wholesome and palatable cookery and tasteful serving would soon be an accomplished fact in your community8 and1 by the natural spread of the leaven1 the race of incompetent cooks and clumsy waiters would before long become extinct8 ,would it not be worth while for housekeepers to co-operate in the attempt to secure excellence in these departments instead of #8getting along somehow' with #8the materials'--i4 e41 servants--#8this country affords8' ,why not compel the country--wrong-headed abstraction that it is6--to afford us what we want8 ,would not the demand1 thus enforced and persisted in1 create a supply80 8,not in my day10 she retorts1 illogically4 8,i don't care to wear myself out for the benefit of posterity40 ,i do not gainsay the latter remark4 ,if she had any desire that the days to come should be better than these1 she would see to it that her daughters are rendered comparatively independent of the ungrateful caprices of the coming ,celt or ,teuton1 or the ambitious vagaries of 8the ,nation's ,ward10 by a practical knowledge of housewifery4 ,perhaps she is deterred from undertaking their instruction by the forecast shadow of their desertion of the maternal abode for homes of their own4 ,the prettiest thing that has ever been said of the informal 8talks0 ,i had with you1 my ,reader1 in former days1 was the too-flattering remark of a ,syracuse 7,n4 ,y47 editor1 that they were 8like a breath of fresh air blowing across the #8heated term' of the cook40 ,i quote it1 partly that ,i may thank the author1 principally that ,i may borrow the illustration4 ,the heavenly airs that really temper the torrid heats of the kitchen are loving thoughts of those for whom the house-mother makes the home4 ,there is a wealth of meaning in the homely old saying about 8putting one's name in the pot40 ,it is one thing1 ,i submit to the advocates of co-operative housekeeping1 whether big ,john's and little ,john's and ,mamie's and ,susie's and ,tommy's meals are prepared according to the prescriptions of a salaried chef1 in the mammoth boilers1 steamers and bakers of an 8establishment0 along with the sustenance of fifty other families1 or whether the tender mother1 in her 8order of the day10 remembers that while ,papa likes smart1 tingling dashes of cayenne1 garlic1 and curry1 the baby-tongues of her brood would cry out at the same2 that ,mamie has an aversion to a dish much liked by her brothers and sisters2 that ,susie is delicate1 and cannot digest the strong meat that is the gift of flesh and brains to the rest4 ,so ,papa gets his spiced ragot under a tiny cover--hot-and-hot--and the plainer 8stew10 which was its base1 nourishes the bairns4 ,mamie is not forced to fast while the rest feast1 and by pale ,susie's plate is set the savory 8surprise10 which is the visible expression of loving kindness1 always wise and unforgetting4 ,you remember the legend that tells how ,elizabeth of ,hungary1 having been forbidden by her lord to carry food to the poor1 was met one day by him outside the castle walls1 as she was bearing a lapful of meat and bread to her pensioners4 ,louis demanding sternly what she carried in her robe1 she was obliged to show him the forbidden burden4 8,whereupon10 says the chronicler1 8the food was miraculously changed1 for his eyes1 to a lapful of roses1 red-and-white1 and1 his mind disabused of suspicion1 he graciously bade her pass on whithersoever she would40 ,i have bethought me many times of the legend when ,i have seen upon very modest tables such proofs of thoughtful recollection of the peculiar tastes and needs of the flock to which the home caterer ministered as made my heart warm and eyes fill1 and threw1 to my imagination1 chaplets lovelier than ,elizabeth's roses around the platter and bowl4 ,this is the true poetry of serving1 and the loving appreciation of it is the reward1 rich and all-sufficient1 of thought1 care1 and toil4 ,a few words more before we proceed1 in due order1 to business4 ,this volume is not an amendment to 8,general ,receipts1 ,no4 #a of the ,common-,sense ,series40 ,still less is it intended as a substitute for it4 ,i have carefully avoided the repetition1 in this volume1 of a single receipt which appeared in that4 ,this is designed to be the second story in the edifice of domestic economy1 the materials of which ,i have accumulated since the first was completed4 ,as money makes money1 and a snow-ball gathers snow1 so receipts1 new1 valuable1 and curious1 flowed in upon me after 8,no4 #a0 was given to the world4 ,some of the earliest to reach me were so good that ,i began a fresh compilation by the time that book was fairly off the press4 ,let me say here what you may find useful in your own researches and collections4 ,my best ally in the classification and preservation of the materials for this undertaking has been the 8,the ,household ,treasury10 published by ,claxton1 ,remsen ,haffelfinger1 ,philadelphia1 and arranged by a lady of that city4 ,it is a pretty volume of blank pages1 a certain number of which are devoted to each department of cookery1 beginning with soups1 and running through the various kinds of sweets1 pickles1 etc4 ,each is introduced by a handsome vignette and appropriate motto1 with a title at the top of every page4 ,the paper is excellent and distinctly ruled4 ,i wish ,i could put a copy into the hands of every housekeeper who believes in system of details1 and development of her individual capabilities4 ,it has so far simplified and lightened the task of preparing 8,breakfast1 ,luncheon and ,tea0 for my public1 that ,i cannot withhold this recommendation of it to others4 ,yet if 8,general ,receipts0 was written con amore1 its successor has been1 in a still higher degree1 a work of love and delight4 ,there were times during the preparation of the trial volume when ,i could not feel quite sure of my audience4 ,there has not been a moment1 since ,i began that which ,i now offer for your acceptance1 in the which ,i have not been conscious of your full sympathy2 have not tasted1 in anticipation1 your enjoyment of that which ,i have taken such pleasure in making ready4 ,do not think me sentimental when ,i ask that the ,maltese cross1 marking1 as in the former work1 such receipts as ,i have tested and proved for myself to be reliable1 may be to you1 dear friend and sister1 like the footprint of a fellow-traveler along the humble but honorable pathway of every-day and practical life1 bringing comfort and encouragement1 even in the 8heated term40 ,,eggs4 8,give me half-a-dozen eggs1 a few spoonfuls of gravy and as much cream1 with a spoonful of butter and a handful of bread crumbs1 and ,i can get up a good breakfast or luncheon10 said a housekeeper to me once1 in a modest boastfulness that became her well1 in my eyes4 ,for ,i had sat often at her elegant1 but frugal board1 and ,i knew she spoke the truth4 8,elegant and frugal60 ,i shall have more hope of ,american housewives when they learn to have faith in this combination of adjectives4 ,nothing has moved me more strongly to the preparation of this work than the desire to convert them to the belief that the two are not incompatible or inharmonious4 ,under no head can practice in the endeavor to conform these1 the one to the other1 be more easily and successfully pursued than under that which begins this section4 ,eggs at sixty cents per dozen 7and they are seldom higher than this price7 are the cheapest food for the breakfast or lunch-table of a private family4 ,they are nutritious1 popular1 and never 7if we except the cases of omelettes1 thickened with uncooked flour1 and fried eggs1 drenched with fat7 an unelegant or homely dish4 ,,eggs ,,sur ,,le ,,plat4 #f eggs4 #a table-spoonful of butter or nice dripping4 ,pepper and salt to taste4 ,melt the butter on a stone-china1 or tin plate1 or shallow baking-dish4 ,break the eggs carefully into this2 dust lightly with pepper and salt1 and put in a moderate oven until the whites are well 8set40 ,serve in the dish in which they were baked4 ,,toasted ,,eggs4 ,cover the bottom of an earthenware or stone-china dish with rounds of delicately toasted bread4 ,or1 what is even better1 with rounds of stale bread dipped in beaten egg and fried quickly in butter or nice dripping1 to a golden-brown4 ,break an egg carefully upon each1 and set the dish immediately in front of1 and on a level with a glowing fire4 ,toast over this as many slices of fat corned pork or ham as there are eggs in the dish1 holding the meat so that it will fry very quickly1 and all the dripping fall upon the eggs4 ,when these are well 8set10 and a crust begins to form upon the top of each1 they are done4 ,turn the dish several times while toasting the meat1 that the eggs may be equally cooked4 ,do not send the fried pork to table1 but pepper the eggs lightly and remove with the toast1 to the dish in which they are to go to the table1 with a cake-turner or flat ladle1 taking care not to break them4 ,,baked ,,eggs4 7,no4 #a47 #f eggs4 #d tablespoonfuls good gravy--veal1 beef or poultry4 ,the latter is particularly nice4 #a handful bread-crumbs4 #f rounds buttered toast or fried bread4 ,put the gravy into a shallow baking-dish4 ,break the eggs into this1 pepper and salt them1 and strew the bread-crumbs over them4 ,bake for five minutes in a quick oven4 ,take up the eggs carefully1 one by one1 and lay upon the toast which must be arranged on a hot1 flat dish4 ,add a little cream1 and1 if you like1 some very finely-chopped parsley and onion1 to the gravy left in the baking-dish1 and turn it into a saucepan4 ,boil up once quickly1 and pour over the eggs4 ,,baked ,,eggs4 7,no4 #b47 #f eggs4 #a cup of chicken1 game1 or veal gravy4 #a teaspoonful mixed parsley and onion1 chopped fine4 #a handful very fine bread-crumbs4 ,pepper and salt to taste4 ,pour enough gravy into a neat baking-dish to cover the bottom well1 and mix with the rest the parsley and onion4 ,set the dish in the oven until the gravy begins to hiss and bubble1 when break the eggs into it1 so that they do not crowd one another4 ,strew bread-crumbs thickly over them1 pepper and salt1 and return to the oven for three minutes longer4 ,then pour the rest of the gravy1 which should be hot1 over the whole4 ,more bread-crumbs1 as fine as dust1 and bake until the eggs are 8set40 ,send to table in the baking-dish4 ,this dish will be found very savory4 ,,fricasseed ,,eggs4 #f hard-boiled eggs4 ,when cold1 slice with a sharp knife1 taking care not to break the yolk4 #a cup good broth1 well seasoned with pepper1 salt1 parsley and a suspicion of onion4 ,some rounds stale bread1 fried to a light-brown in butter or nice dripping4 ,put the broth on the fire in a saucepan with the seasoning and let it come to a boil4 ,rub the slices of egg with melted butter1 then roll them in flour4 ,lay them gently in the gravy and let this become smoking hot upon the side of the range1 but do not let it actually boil1 lest the eggs should break4 ,they should lie thus in the gravy for at least five minutes4 ,have ready1 upon a platter1 the fried bread4 ,lay the sliced egg evenly upon this1 pour the gravy over all1 and serve hot4 ,,egg ,,cutlets4 #f hard-boiled eggs4 #a raw egg well-beaten4 #a handful very fine1 dry bread-crumbs4 ,pepper and salt1 and a little parsley minced fine4 #c table-spoonfuls butter or dripping4 #a cup broth1 or drawn butter1 in which a raw egg has been beaten4 ,cut the boiled eggs when perfectly cold1 into rather thick slices with a sharp1 thin knife2 dip each slice into the beaten egg2 roll in the bread-crumbs which should be seasoned with pepper1 salt and minced parsley4 ,fry them to a light-brown in the butter or dripping1 turning each piece as it is done on the under side4 ,do not let them lie in the frying-pan an instant after they are cooked4 ,drain free from fat before laying them on a hot dish4 ,pour the gravy1 boiling hot1 over the eggs1 and send to table4 ,,stirred ,,eggs4 #f eggs4 #c table-spoonfuls of gravy--that made from poultry is best4 ,enough fried toast1 from which the crust has been pared1 to cover the bottom of a flat dish4 ,a very little anchovy paste4 #a table-spoonful of butter4 ,melt the butter in a frying-pan1 and when hot1 break into this the eggs4 ,stir in the gravy1 pepper and salt to taste1 and continue to stir very quickly1 and well up from the bottom1 for about two minutes1 or until the whole is a soft1 yellow mass4 ,have ready in a flat dish the fried toast1 spread thinly with anchovy paste4 ,heap the stirred egg upon this1 and serve before it has time to harden4 ,,scalloped ,,eggs 7,raw74 #f eggs4 #d or #e table-spoonfuls of ground or minced ham4 ,a little chopped parsley4 ,a very little minced onion4 #b great spoonfuls of cream1 and #a of melted butter4 ,salt and pepper to taste4 cup of bread crumbs moistened with milk and a spoonful of melted butter4 ,line the bottom of a small deep dish1 well-buttered1 with the soaked bread-crumbs2 put upon these a layer of chopped ham1 seasoned with the onion and parsley4 ,set these in the oven1 closely covered1 until they are smoking hot4 ,meanwhile1 beat up the eggs to a stiff froth1 season with pepper and salt1 stir in the cream and a spoonful of melted butter1 and pour evenly upon the layer of ham4 ,put the dish1 uncovered1 back into the oven1 and bake five minutes1 or until the eggs are 8set40 ,,scalloped ,,eggs 7,hard-boiled74 #f eggs boiled1 and when cold1 cut into thin slices4 #a cupful fine bread-crumbs1 well moistened with a little good gravy and a little milk or cream4 cup thick drawn butter1 into which has been beaten the yolk of an egg4 #a small cupful minced ham1 tongue1 poultry1 or cold halibut1 salmon1 or cod4 ,pepper and salt to taste4 ,put a layer of moistened crumbs in the bottom of a buttered baking-dish4 ,on this lay the sliced eggs1 each piece of which must have been dipped in the thick drawn butter4 ,sprinkle the ground meat over these1 cover with another layer of bread-crumbs1 and proceed in like manner1 until the egg is all used up4 ,sift on the top a good layer of dry bread-crumbs4 ,cover the dish with an inverted plate1 until the contents are heated through1 then remove the plate1 and brown the top upon the upper grating of the oven4 ,,whirled ,,eggs4 #f eggs4 #a quart of boiling water4 ,some thin slices of buttered toast4 ,pepper and salt to taste4 ,a table-spoonful of butter4 ,put the water1 slightly salted1 in a saucepan over the fire1 and keep it at a fast boil4 ,stir with a wooden spoon or ladle in one direction until it whirls rapidly4 ,break the eggs1 one at a time1 into a cup1 and drop each carefully into the centre1 or vortex of the boiling whirlpool1 which must be kept in rapid motion until the egg is a soft1 round ball4 ,take it out carefully with a perforated spoon1 and put it on a slice of buttered toast laid upon a hot dish4 ,put a bit of butter on the top4 ,set the dish in the oven to keep it warm1 and proceed in the same way with each egg1 having but one at a time in the saucepan4 ,when all are done1 dust lightly with salt and pepper1 and send up hot4 ,,poached ,,eggs la ,bonne ,femme4 #f eggs4 #a teaspoonful of vinegar4 cup nice veal or chicken broth4 ,salt and pepper to taste4 cup butter or dripping4 ,rounds of stale bread1 and the beaten yolks of two raw eggs4 ,prepare the bread first by cutting it into rather large rounds1 and1 with a smaller cutter1 marking an inner round on each1 leaving a narrow rim or wall on the outside4 ,excavate this cautiously1 not to break the bottom of the cup thus indicated1 which should be three-quarters of an inch deep4 ,dip each round thus prepared in the beaten egg1 and fry quickly to a yellow-brown in hot butter or dripping4 ,put in order upon a flat dish1 and set in the open oven while you poach the eggs4 ,pour about a quart of boiling water into a deep saucepan4 ,salt slightly1 and add the vinegar4 ,break the eggs into a saucer1 one at a time1 and1 when the water is at a hard boil1 slide them singly into the saucepan4 ,if the yolk be broken in putting it in1 the effect of the dish is spoiled4 ,when the whites begin to curdle around the edges1 lessen the heat1 and cook slowly until they are firm enough to bear removal4 ,take them out with a perforated skimmer1 trim each dexterously into a neat round1 and lay within the bread-cup described above4 ,when all are in their places1 pour over them the gravy1 which should be well seasoned and boiling hot4 ,,eggs ,,poached ,,with ,,mushrooms4 #f eggs4 #a tea-cupful of cold chicken or other fowl1 minced fine4 #b table-spoonfuls of butter4 ,about a cupful of good gravy1--veal or poultry4 #b dozen mushrooms of fair size1 sliced4 ,some rounds of fried bread4 #a raw egg beaten light4 ,mince the cold meat very fine and work into it the butter1 with the beaten egg4 ,season with pepper and salt1 and stir it over the fire in a saucepan until it is smoking-hot4 ,poach the eggs as in preceding receipt1 and trim off the ragged edges4 ,the fried bread must be arranged upon a hot1 flat dish1 the mince of chicken on this1 and the eggs upon the chicken4 ,have ready in another saucepan the sliced mushrooms and gravy4 ,if you use the ,french champignons--canned--they should have simmered in the gravy fifteen minutes4 ,if fresh ones1 you should have parboiled them in clean water as long1 before they are sliced into the gravy1 and stewed ten minutes in it4 ,the gravy must be savory1 rich and rather highly seasoned4 ,pour it very hot upon the eggs4 ,if you will try this receipt1 and that for 8,eggs la bonne femme0 for yourself1 your family and your guests will be grateful to you1 and you to the writer4 ,,anchovy ,,toast ,,with ,,eggs4 #f eggs4 #a cupful drawn butter--drawn in milk4 ,some rounds of stale bread1 toasted and buttered4 ,a little anchovy paste4 ,pepper and salt to taste4 ,spread the buttered toast thinly with anchovy paste1 and with this cover the bottom of a flat dish4 ,heat the drawn butter to boiling in a tin vessel set in another of hot water1 and stir into this the eggs beaten very light4 ,season to taste1 and heat--stirring all the time--until they form a thick sauce1 but do not let them boil4 ,pour over the toast1 and send to table very hot4 ,,forcemeat ,,eggs4 #f eggs boiled hard4 #a cupful minced chicken1 veal1 ham or tongue4 #a cupful of rich gravy4 cupful bread-crumbs4 #b tea-spoonfuls mixed parsley1 onion1 summer savory or sweet marjoram1 chopped fine4 ,juice of half a lemon4 #a raw egg beaten light4 ,while the eggs are boiling1 make the forcemeat by mixing the minced meat1 bread-crumbs1 herbs1 pepper and salt together1 and working well into this the beaten raw egg4 ,when the eggs are boiled hard1 drop for a minute into cold water to loosen the shells4 ,break these away carefully4 ,with a sharp knife divide each egg into halves2 cut a piece of the white off at each end 7that they may stand firmly when dished71 and coat them thickly with the forcemeat4 ,brown them by setting them in a tin plate on the upper grating of a very hot oven1 and heap neatly upon a hot dish4 ,pour the boiling gravy1 in which a little lemon-juice has been squeezed at the last1 over them4 ,a ,,hen',s ,,nest4 #f or #h eggs boiled hard4 #a cup minced chicken1 or other fowl1 ham1 tongue1 or1 if more convenient1 any cold firm fish4 #a cup of drawn butter into which have been stirred two or three table-spoonfuls of good gravy and a tea-spoonful of chopped parsley4 ,when the eggs are quite cold and firm1 cut the whites from the yolks in long thin strips1 or shavings1 and set them aside to warm in a very gentle oven1 buttering them1 now and then1 while you prepare the rest4 ,pound the minced meat or fish very fine in a ,wedgewood mortar1 mixing in1 as you go on1 the yolks of the eggs1 the parsley1 and pepper and salt to taste4 ,when all are reduced to a smooth paste1 mould with your hands into small1 egg-shaped balls4 ,heap in the centre of a dish1 arrange the shred eggs around them1 in imitation of a nest1 and pour over all the hot sauce4 ,a simple and delightful relish4 ,,omelettes4 ,for omelettes of various kinds1 please see 8,common ,sense in the ,household1 ,no4 #a10 page #bei4 ,,fish4 ,,entr,,es ,,and ,,relishes ,,of ,,fish4 ,,what ,,to ,,do ,,with ,,cold ,,fish4 #a cup drawn butter with an egg beaten in4 #b hard-boiled eggs4 ,mashed potato--7a cupful will do47 #a cupful cold fish--cod1 halibut or shad4 ,roe of cod or shad1 and #a table-spoonful of butter4 #a teaspoonful minced parsley4 ,pepper and salt to taste4 ,dry the roe1 previously well boiled4 ,mince the fish fine1 and season4 ,work up the roe with butter and the yolks of the boiled eggs4 ,cut the white into thin rings4 ,put a layer of mashed potato at the bottom of a buttered deep dish--then1 alternate layers of fish1 drawn butter 7with the rings of white embedded in this71 roe1--more potato at top4 ,cover the dish and set in a moderate oven until it smokes and bubbles4 ,brown by removing the cover for a few minutes4 ,send to table in the baking-dish1 and pass pickles with it4 ,,fried ,,roes ,,of ,,cod ,,or ,,shad4 #b or three roes4 ,if large1 cut them in two4 #a pint of boiling water4 #a table-spoonful of vinegar4 ,salt and pepper4 #a raw egg1 well beaten4 cup fine bread-crumbs4 #c table-spoonfuls sweet lard1 or dripping4 ,wash the roes and dry with a soft1 clean cloth4 ,have ready the boiling water in which should be put the vinegar1 salt1 and pepper4 ,boil the roes in this for ten minutes1 then plunge at once into very cold water1 slightly salted4 ,wipe dry again2 when they have lain about two minutes in this1 roll in the beaten egg1 then the bread-crumbs1 and fry to a fine brown in the fat4 ,sauce for the above4 #a cup drawn butter1 into which beat a teaspoonful of anchovy sauce1 juice of half a lemon1 and a pinch of cayenne pepper1 with a little minced parsley4 ,boil up once1 and send around in a gravy-boat4 ,,roes ,,of ,,cod ,,or ,,shad ,,stewed4 ,wash the roes1 and parboil in water with a little vinegar1 pepper1 and salt added4 ,it should be at a hard boil when the roes go in4 ,boil five minutes1 lay in very cold water for two1 wipe1 and transfer to a clean saucepan1 with enough melted butter to half cover them4 ,set it in a vessel of boiling water1 cover closely1 and let it stew gently ten minutes4 ,should it boil too fast the roes will shrink and toughen4 ,while they are stewing prepare the-- ,sauce4 #a cup of boiling water4 #b teaspoonfuls corn-starch1 or rice flour1 mixed in cold water4 #a table-spoonful of butter4 #a teaspoonful chopped parsley4 #a teaspoonful anchovy sauce1 or good catsup4 ,juice of half a lemon4 ,beaten yolks of two eggs4 ,salt and cayenne pepper4 ,stir the corn-starch smoothly into the boiling water1 and set it over the fire1 stirring constantly until it thickens up well4 ,add pepper1 salt1 butter1 and parsley2 mix well together1 put in the lemon-juice and catsup1 lastly the roes1 which should have been frequently turned in the melted butter4 ,set within a vessel of boiling water for about eight minutes1 but do not let the roes and sauce boil fast4 ,take them up1 lay on a flat1 hot dish2 add to the sauce the beaten yolks1 stir fast and well over the fire for two minutes1 pour over the roes1 and serve4 ,should the receipt for so simple a dish seem needlessly prolix1 ,i beg the reader to remember that ,i have made it minute to save her time and trouble4 ,,scalloped ,,roes4 #c large roes4 #a cup of drawn butter and yolks of #c hard-boiled eggs4 #a teaspoonful anchovy paste or essence4 #a teaspoonful of parsley4 ,juice of half a lemon4 #a cup of bread-crumbs4 ,salt and cayenne pepper to taste4 ,boil the roes in water and vinegar1 as directed in former receipts2 lay in cold water five minutes1 then wipe perfectly dry4 ,break them up with the back of a silver spoon1 or in a ,wedgewood mortar1 but not so fine as to crush the eggs4 ,when ready1 they should be a granulated heap4 ,set aside while you pound the hard-boiled eggs to a powder4 ,beat this into the drawn butter1 then the parsley and other seasoning2 lastly1 mix in1 more lightly1 the roes4 ,strew the bottom of a buttered dish with bread-crumbs1 put in the mixture1 spread evenly1 and cover with very fine crumbs4 ,stick bits of butter thickly over the top1 cover and bake in a quick oven1 until bubbling hot4 ,brown1 uncovered1 on the upper grating of the oven4 ,,fish-,,balls4 #b cupfuls cold boiled cod--fresh or salted4 #a cupful mashed potato4 cup drawn butter1 with an egg beaten in4 ,season to taste4 ,chop the fish when you have freed it of bones and skin4 ,work in the potato1 and moisten with the drawn butter until it is soft enough to mould1 and will yet keep in shape4 ,roll the balls in flour1 and fry quickly to a golden-brown in lard1 or clean dripping4 ,take from the fat so soon as they are done2 lay in a cullender or sieve and shake gently1 to free them from every drop of grease4 ,turn out for a moment on white paper to absorb any lingering drops1 and send up on a hot dish4 ,a pretty way of serving them is to line the dish with clean1 white paper1 and edge this with a frill of colored tissue paper--green or pink4 ,this makes ornamental that which is usually considered a homely dish4 ,,stewed ,,eels l',allemande4 #a cup of boiling water4 #a cup rather weak vinegar4 #a small onion1 chopped fine4 ,a pinch of cayenne pepper4 saltspoonful mace4 #a saltspoonful salt4 ,about #b pounds of eels4 #c table-spoonfuls melted butter4 ,chopped parsley to taste4 ,make a liquor in which to boil the eels1 of the vinegar1 water1 onion1 pepper1 salt and mace4 ,boil--closely covered--fifteen minutes1 when strain and put in the eels1 which should be cleaned carefully and cut into pieces less than a finger long4 ,boil gently nearly an hour4 ,take them up1 drain dry1 and put into a sauce made of melted butter and chopped parsley4 ,set the vessel containing them in another of hot water1 and bring eels and sauce to the boiling point1 then serve in a deep dish4 ,,eels ,,stewed l',americain4 #c pounds eels1 skinned and cleaned1 and all the fat removed from the inside4 #a young onion1 chopped fine4 #d table-spoonfuls of butter4 ,pepper and salt to taste1 with chopped parsley4 ,cut the eels in pieces about two inches in length2 season1 and lay in a saucepan containing the melted butter4 ,strew the onion and parsley over all1 cover the saucepan 7or tin pail1 if more convenient7 closely1 and set in a pot of cold water4 ,bring this gradually to a boil1 then cook very gently for an hour and a half1 or until the eels are tender4 ,turn out into a deep dish4 ,there is no more palatable preparation of eels than this1 in the opinion of most of those who have eaten it4 ,,fricasseed ,,eels4 #c pounds fresh eels1 skinned1 cleaned1 and cut into pieces about two inches long4 #a small onion1 sliced4 ,enough butter1 or good dripping1 to fry the eels4 #a cup good beef or veal gravy1 from which the fat has been skimmed4 ,season with wine1 catsup and lemon-juice4 ,pepper and salt with minced parsley for seasoning4 ,a little flour4 ,flour the eels and fry in the dripping1 or butter1 until brown4 ,take them out and set aside to cool while you fry the sliced onion in the same fat4 ,drain this1 also the eels1 from every drop of grease4 ,when the eels are almost cold1 lay them in the bottom of a tin pail or farina-kettle1 sprinkle the onion1 parsley and other seasoning over them4 ,add to your gravy a little anchovy sauce1 or flavorous catsup2 the juice of half a lemon1 and a glass of brown sherry4 ,pour over the eels1 cover closely1 and set in a pot of warm water4 ,bring to a gentle boil and simmer1 after the contents of the inner vessel are heated through1 about twenty minutes4 ,too much1 or hard cooking1 will spoil them4 ,serve upon a chafing-dish4 ,,cutlets ,,of ,,halibut1 ,,cod ,,or ,,salmon4 #c pounds fish1 cut in slices three-quarters of an inch thick1 from the body of the fish4 ,a handful of fine bread-crumbs1 with which should be mixed pepper and salt with a little minced parsley4 #a egg beaten light4 ,enough butter1 lard or dripping to fry the cutlets4 ,cut each slice of fish into strips as wide as your two fingers4 ,dry them with a clean cloth2 rub lightly with salt and pepper2 dip in the egg1 then the bread-crumbs1 and fry in enough fat to cover them well4 ,drain away every drop of fat1 and lay upon hot white paper1 lining a heated dish4 ,,cutlets ,,of ,,cod1 ,,halibut ,,or ,,salmon la reine4 ,prepare the fish as in the last receipt until after frying it1 when have ready the following sauce3 #a cup strong brown gravy--beef or veal4 #a teaspoonful anchovy sauce or mushroom catsup4 ,pepper1 salt1 a pinch of parsley and a very little minced onion4 #a glass brown sherry and juice of half a lemon4 ,thicken with browned flour4 ,lay the fried cutlets evenly in a broad saucepan with a top1 cover with the gravy and heat slowly all through1 but do not let them boil4 ,take up the cutlets with care1 and arrange upon a chafing-dish4 ,pour the gravy over them4 ,these are very nice1 and well worth the additional trouble it may cost to prepare the sauce4 ,,baked ,,cod ,,or ,,halibut4 ,a piece of fish from the middle of the back1 weighing four1 five or six pounds4 ,a cupful of bread-crumbs1 peppered and salted4 #b table-spoonfuls boiled salt pork1 finely chopped4 ,a table-spoonful chopped parsley1 sweet marjoram and thyme1 with a mere suspicion of minced onion4 #a teaspoonful anchovy sauce1 or ,harvey's1 if you prefer it4 cupful drawn butter4 ,juice of half a lemon4 #a beaten egg4 ,lay the fish in very cold salt-and-water for two hours2 wipe dry2 make deep gashes in both sides at right angles with the back-bone and rub into these1 as well as coat it all over with a force-meat made of the crumbs1 pork1 herbs1 onion and seasoning1 bound with raw egg4 ,lay in the baking-pan and pour over it the drawn butter 7which should be quite thin71 seasoned with the anchovy sauce1 lemon-juice1 pepper and a pinch of parsley4 ,bake in a moderate oven nearly an hour1--quite as long if the piece be large1 basting frequently lest it should brown too fast4 ,add a little butter-and-water when the sauce thickens too much4 ,when the fish is done1 remove to a hot dish1 and strain the gravy over it4 ,a few capers or chopped green pickles are a pleasant addition to the gravy4 ,,baked ,,salmon ,,with ,,cream ,,sauce4 ,a middle cut of salmon4 #d table-spoonfuls of butter melted in hot water4 ,butter a sheet of foolscap paper on both sides1 and wrap the fish up in it1 pinning the ends securely together4 ,lay in the baking-pan1 and pour six or seven spoonfuls of butter-and-water over it4 ,turn another pan over all1 and steam in a moderate oven from three-quarters of an hour to an hour1 lifting the cover1 from time to time1 to baste and assure yourself that the paper is not burning4 ,meanwhile1 have ready in a saucepan a cup of cream1 in which you would do well to dissolve a bit of soda a little larger than a pea4 ,this is a wise precaution whenever cream is to be boiled4 ,heat this in a vessel placed within another of hot water2 thicken with a heaping teaspoonful of corn starch1 add a tablespoonful of butter1 pepper and salt to taste1 a liberal pinch of minced parsley1 and when the fish is unwrapped and dished1 pour half slowly over it1 sending the rest to table in a boat4 ,if you have no cream1 use milk1 and add a beaten egg to the thickening4 ,,salmon ,,steaks ,,or ,,cutlets 7,,fried74 ,cut slices from the middle of the fish1 an inch thick4 #a table-spoonful butter to each slice1 for frying4 ,beaten egg and fine cracker crumbs1 powdered to dust1 and peppered with cayenne4 ,wipe the fish dry1 and salt slightly4 ,dip in egg1 then in cracker crumbs1 fry very quickly in hot butter4 ,drain off every drop of grease1 and serve upon a dish lined with hot1 clean paper1 fringed at the ends4 ,sprinkle green parsley in bunches over it4 ,the ,french use the best salad-oil in this receipt1 instead of butter4 ,,salmon ,,steaks ,,or ,,cutlets 7,,broiled74 ,three or four slices of salmon4 #a table-spoonful melted butter4 cup drawn butter1 thickened with browned flour1 and seasoned with tomato catsup4 ,pepper and salt to taste4 ,rub the steaks with the butter1 pepper and salt slightly4 ,broil upon a gridiron over a very clear fire1 turning often1 and rubbing each side with butter as it comes uppermost4 ,when nicely browned1 lay on a hot dish1 and pour the sauce over them4 ,,salmon ,,cutlets ,,en ,,papillote4 ,dry and lay in melted butter ten minutes4 ,dust lightly with cayenne pepper1 and wrap securely in well buttered or oiled white paper1 stitching down the ends of each cover4 ,fry in nice dripping or sweet lard4 ,they will be done in ten minutes1 unless very thick4 ,have ready clean1 hot papers1 fringed at both ends4 ,clip the threads of the soiled ones when you have drained them free from fat1 slip dexterously and quickly1 lest they cool in the process1 into the fresh covers1 give the fringed ends a twist1 and send up on a heated dish4 ,salmon en papillote is also broiled by experts4 ,if you attempt this1 be careful that the paper is so well greased and the cutlets turned so often that it does not scorch4 ,the least taste of burnt paper ruins the flavor of the fish1 which it is the object of the cover to preserve4 ,,salmon ,,in ,a ,,mould4 7,very good47 #a can preserved salmon or an equal amount of cold1 left from a company dish of roast or boiled4 #d eggs beaten light4 #d table-spoonfuls butter--melted1 but not hot4 cup fine bread-crumbs4 ,season with pepper1 salt and minced parsley4 ,chop the fish fine1 then rub it in a ,wedgewood mortar1 or in a bowl with the back of a silver spoon1 adding the butter until it is a smooth paste4 ,beat the bread-crumbs into the eggs and season before working all together4 ,put into a buttered pudding-mould1 and boil or steam for an hour4 ,sauce for the ,above4 #a cupful milk heated to a boil1 and thickened with a table-spoonful corn-starch4 ,the liquor from the canned salmon1 or if you have none1 double the quantity of butter4 #a great spoonful of butter4 #a raw egg4 #a teaspoonful anchovy1 or mushroom1 or tomato catsup4 #a pinch of mace and one of cayenne4 ,put the egg in last and very carefully1 boil one minute to cook it1 and when the pudding is turned from the mould1 pour over it4 ,cut in slices at table4 ,a nice supper-dish4 ,,stewed ,,salmon4 #a can preserved fresh salmon1 or remains of roast or boiled4 #a cup drawn butter4 #b eggs well beaten4 #a teaspoonful anchovy or ,harvey's sauce4 ,cayenne and salt to taste4 #b hard-boiled eggs1 chopped fine4 ,some capers or minced green pickles4 ,stew the salmon in the can liquor1 or a very little water1 slightly salted1 ten minutes4 ,have ready1 in a larger saucepan1 the drawn butter thickened with rice-flour or corn-starch4 ,season and stir in cautiously the beaten raw eggs1 then the salmon4 ,let it come to a gentle boil1 add the chopped eggs and pickles and turn into a covered deep dish4 ,or-- ,add the hard-boiled eggs and capers to the salmon1 with a table-spoonful of butter1 toss up lightly with a fork1 pepper slightly1 and heap in the centre of a hot flat dish1 then pour the boiling sauce over all4 ,it is very appetizing served in either way4 ,,mayonnaise ,,of ,,salmon4 ,if you use canned salmon1 drain it very dry and pick into coarse flakes with a silver fork4 ,if the remnants of roast or boiled fish1 remove all bits of bone1 skin and fat1 and pick to pieces in the same way4 #a bunch of celery1 or #b heads of lettuce4 ,for ,dressing4 #a cup boiling water4 #a table-spoonful corn-starch4 #b table-spoonfuls best salad-oil4 #a teaspoonful made mustard4 cup vinegar4 #a small teaspoonful black pepper1 or half as much cayenne4 #a teaspoonful salt4 #a table-spoonful melted butter4 #b raw eggs--yolks only1--beaten light4 #b hard-boiled eggs1 yolks only4 #b teaspoonfuls powdered sugar4 ,wet the corn-starch with cold water and stir into the boiling water until it thickens well2 add half of pepper1 salt1 sugar1 and all the butter4 ,remove from the fire1 and beat in the raw yolks while still scalding hot4 ,set aside to cool1 while you cut the celery or lettuce into small pieces1 tearing and bruising as little as may be4 ,mix this lightly with the fish in a deep bowl4 ,rub the boiled yolks to a powder1 add the salt1 sugar and pepper1 then the oil1 little by little1 beating it in with a silver spoon2 next1 the mustard4 ,when the thick egg sauce is quite cold1 whip the other into it with an egg-beater1 and when thoroughly incorporated1 put in the vinegar4 ,mix half the dressing through the fish and celery1 turn this into a salad-dish1 mounding it in the centre1 and pour the rest of the dressing over it4 ,garnish with rings of boiled white-of-egg or whipped raw whites1 heaped regularly on the surface1 with a caper on top of each4 ,do not be discouraged at the length of this receipt4 ,it is easy and safe4 ,your taste may suggest some modification of the ingredients1 but you will like it1 in the main1 well enough to try it more than once4 ,,devilled ,,salmon4 pound smoked salmon1 cut into strips half an inch wide and an inch long4 #d table-spoonfuls good beef gravy1 seasoned with onion4 #a table-spoonful tomato or walnut catsup4 #a table-spoonful vinegar4 #b table-spoonfuls melted butter or best salad-oil4 #a teaspoonful made mustard4 ,cayenne to taste4 ,boil the salmon ten minutes in clear water4 ,have ready in a saucepan the gravy and seasoning1 hot and closely covered1 but do not let it boil4 ,lay the salmon for ten minutes more in the melted butter1 turning it several times4 ,then put into the hot gravy1 cover and simmer five minutes4 ,pile the fish upon a hot platter2 pour the sauce over it1 and serve with split ,boston crackers1 toasted and buttered4 ,,smoked ,,salmon 7,broiled74 pound smoked salmon1 cut into narrow strips4 #b table-spoonfuls butter4 ,juice of half a lemon4 ,cayenne pepper4 ,parboil the salmon ten minutes2 lay in cold water for the same length of time2 wipe dry1 and broil over a clear fire4 ,butter while hot1 season with cayenne and lemon-juice1 pile in a 8log-cabin0 square upon a hot plate1 and send up with dry toast4 ,,salt ,,cod an matre d'htel4 ,about a pound of cod which has been soaked over night1 then boiled1 picked into fine flakes4 #a cup milk4 #b table-spoonfuls butter4 ,bunch of sweet herbs4 ,juice of half a lemon4 #a table-spoonful corn-starch4 ,pepper to taste4 ,heat the milk to boiling1 stir in the butter1 then the corn-starch2 stir until it thickens1 when add the fish2 pepper and cook slowly fifteen minutes4 ,turn out upon a dish1 strew thickly with chopped green herbs--chiefly parsley2 squeeze the lemon-juice over all and serve4 ,mashed potato is an improvement to this dish4 ,,salt ,,cod ,,with ,,egg ,,sauce4 #a pound salt cod1 previously soaked1 then boiled and allowed to cool1 picked or chopped fine4 #a small cup milk or cream4 #a teaspoonful corn-starch or flour4 #b eggs beaten light4 #b table-spoonfuls of butter4 ,a little chopped parsley4 ,half as much mashed potato as you have fish4 ,pepper to taste4 ,heat the milk1 thicken with the corn starch2 then the potato1 rubbed very fine2 next the butter1 the eggs and parsley1 lastly the fish4 ,stir and toss until smoking hot all through1 when pour into a deep dish4 ,or1 ,make a sauce of all the ingredients except the fish and potato4 ,mix these well together1 with a little melted butter4 ,heat in a saucepan1 stirring all the while2 heap in the centre of a dish1 and pour the sauce over all4 ,,salt ,,cod ,,with ,,cheese4 #a pound boiled codfish1 chopped fine4 #a cup drawn butter4 ,pepper and parsley4 #b table-spoonfuls grated cheese4 ,bread-crumbs4 ,heat the butter to boiling1 season and stir in the fish1 then the cheese2 put into a baking-dish2 strew fine bread-crumbs on the top1 and brown in the oven4 ,,salt ,,cod ,,scalloped4 ,boiled cold cod1 minced fine4 #a cup oyster liquor4 #a table-spoonful rice-flour or corn-starch4 #c table-spoonfuls butter4 ,chopped parsley and pepper4 #c hard-boiled eggs1 chopped fine4 #a cup fine1 dry bread-crumbs4 ,boil the oyster liquor1 thicken and stir in two tablespoonfuls of butter with seasoning4 ,let it cool4 ,put a handful of bread-crumbs on the bottom of a buttered baking-dish1 cover these with the oyster sauce1 next comes a layer of fish2 one of chopped egg2 then more sauce1 and so on1 leaving out the bread-crumbs until the dish is full1 when put a thick layer1 with bits of butter set closely in it4 ,bake covered until hot through1 then brown4 ,,fricasseed ,,lobster4 ,meat of a good-sized lobster1 boiled4 #a cup rich veal1 or chicken broth--quite thick4 cup cream4 ,juice of half a lemon4 #a table-spoonful of butter4 ,pepper and salt to taste4 ,cut the lobster-meat in pieces half an inch square2 put with the gravy1 pepper and salt1 into a saucepan4 ,cover and stew gently for five minutes4 ,add the cream1 and just as it is on the point of boiling1 stir in the butter4 ,when this is melted1 take the saucepan from the fire1 and stir in1 very quickly1 the lemon-juice4 ,serve in a covered dish4 ,boston crackers1 split1 delicately toasted1 and buttered while hot1 are a nice accompaniment to this fricassee4 ,canned lobster may be used if you cannot procure fresh4 ,,lobster ,,rissoles4 #a large lobster--boiled4 #b table-spoonfuls of butter4 ,yolks of #c eggs4 ,handful of bread-crumbs4 #a table-spoonful of anchovy sauce4 ,cayenne1 salt1 and chopped parsley to liking4 ,pick the meat from the boiled lobster1 and pound it in a ,wedgewood mortar with half the coral1 seasoning with salt and cayenne pepper4 ,when you have rubbed it to a smooth paste with the butter1 add a table-spoonful of anchovy sauce and the yolk of an egg1 well beaten4 ,flour your hands well and make the mixture into egg-shaped balls4 ,roll these in beaten egg1 then in bread-crumbs1 and fry to a light brown in sweet lard1 dripping1 or butter4 ,for the ,sauce4 ,the coral of the lobster rubbed smooth4 #a teaspoonful anchovy sauce4 #d table-spoonfuls melted butter4 #a table-spoonful of cream4 ,have ready in a saucepan #d table-spoonfuls of melted butter2 the remainder of the coral of the lobster pounded fine1 and stirred in carefully1 and a teaspoonful of anchovy sauce4 ,let this heat almost to boiling2 add the cream1 and pour hot over the rissoles when you have arranged these upon a heated dish4 ,garnish with parsley or cresses4 ,,lobster ,,cutlets ,are made precisely as is the paste for rissoles1 except that enough flour is added to it to enable you to roll it out into a sheet about as thick as your finger4 ,cut this into strips about three inches in length and one in width4 ,fry these quickly and drain dry before arranging them in the dish4 ,pour the sauce over them4 ,if properly made and fried1 they are light and palatable4 ,,lobster ,,croquettes4 #a fine lobster1 well boiled1 or a can of lobster4 #b eggs1 well beaten4 #b table-spoonfuls of butter1 melted1 but not hot4 cup bread-crumbs4 ,season with salt and cayenne pepper4 ,pound the lobster-meat1 coral and all1 in a ,wedgewood mortar4 ,mix with this the bread-crumbs1 then the seasoning and butter4 ,bind with the yolk of one egg4 ,flour your hands and make into oblong croquettes4 ,dip in beaten egg1 then in bread-crumbs1 and fry quickly to a light-brown in sweet lard or butter4 ,drain off fat1 by laying upon a hot1 clean paper1 before dishing them4 ,make a border of parsley close about them when you have piled them tastefully in the dish4 ,,lobster ,,pudding4 #a large lobster well boiled1 or a can of preserved lobster4 cup fine bread-crumbs4 cup cream or rich milk4 ,cayenne pepper and salt4 #a teaspoonful of ,worcestershire or ,harvey's sauce4 pound fat1 salt pork1 or corned ham1 cut into very thin slices4 #c eggs4 ,pound the meat and coral to a paste4 ,mix into this two eggs well beaten1 the seasoning1 the bread-crumbs1 and one table-spoonful of cream4 ,stir all together until light4 ,line the pudding-mould with the sliced ham4 ,pour the mixture into this and fit on the top4 ,set into a pot or pan of boiling water1 and boil steadily for one hour4 ,sauce for ,pudding4 cup drawn butter4 ,the remainder of the cream4 ,a little chopped parsley4 #a teaspoonful anchovy sauce4 ,heat almost to boiling2 stir in a beaten egg1 and so soon as this begins to thicken1 take from the fire4 ,turn the pudding out carefully upon a hot dish1 and pour the sauce over it4 ,cut with a sharp thin knife4 ,send around lemon cut into eighths1 to be squeezed over each slice1 should the guests wish to do so4 ,,curried ,,lobster4 #a large lobster1 boiled4 #a large cup of strong veal or chicken broth4 #a shallot4 #a great spoonful of butter4 #a great spoonful chopped thyme and parsley4 ,juice of #a lemon4 #a table-spoonful corn-starch4 #a teaspoonful anchovy sauce4 #a table-spoonful curry-powder4 ,pick the meat very fine and set aside in a cool place4 ,mince the onion1 and put it with the chopped herbs1 the butter and a table-spoonful of hot water1 into a small covered saucepan4 ,set this over the fire until it begins to simmer1 then add the broth4 ,boil all together for five minutes1 strain as for soup1 stir in the curry powder and corn-starch1 and stew gently ten minutes longer1 stirring often4 ,season as directed1 and add the picked lobster4 ,let the saucepan stand in a pan of boiling water ten minutes1 but do not let the contents of the inner vessel boil4 ,pour into a deep dish4 ,send around wafery slices of toast buttered while hot1 and pieces of lemon to be added if necessary4 ,,devilled ,,lobster4 #a lobster1 well boiled4 #c table-spoonfuls butter4 #a teaspoonful made mustard4 #a teaspoonful anchovy sauce4 #a wine glass of vinegar4 ,cayenne pepper and salt4 #b hard-boiled eggs4 ,pick the meat carefully from the shell1 breaking it as little as may be4 ,rub the coral to a smooth paste with the back of a silver spoon4 ,chop the meat fine4 ,stir into this the butter1 melted1 but not hot1 the yolks of the eggs1 rubbed smooth with the coral1 the pepper1 mustard and salt1 and put all together in a saucepan over the fire4 ,stir until it is smoking hot1 then turn into the shell1 which should be washed and heated4 ,,stewed ,,lobster4 #a large lobster1 well boiled4 #a cup good gravy--veal is best4 #a blade of mace4 #b table-spoonfuls of melted butter4 ,juice of half a lemon4 ,cayenne and salt to liking4 #a glass sherry4 #a teaspoonful chopped parsley4 ,cut the meat of the lobster into pieces an inch long and half as wide1 keeping the coral until the last4 ,put the meat1 with the broth and seasoning1 into a saucepan and heat gently1 stirring frequently until it is near boiling4 ,then add the coral and butter 7which should previously be well rubbed together7 and the chopped parsley4 ,when the mixture again nears the boiling point1 add the wine and lemon-juice and turn into a deep dish4 ,,scalloped ,,lobster 7,no4 #a74 #a boiled lobster4 #d table-spoonfuls of cream4 #b eggs well beaten4 cup bread-crumbs4 #b tablespoonfuls butter4 #a tea-spoonful anchovy sauce4 ,season to taste with cayenne1 salt and nutmeg4 ,juice of half a lemon4 ,rub the meat of the lobster1 including the coral1 a little at a time1 in a ,wedgewood mortar with the butter1 until it is a soft paste4 ,put this into a saucepan with the seasoning1 and heat to boiling1 stirring constantly4 ,remove from the fire1 and add the cream and lemon-juice1 stirring in well4 ,fill the lobster shell with this mixture4 ,strew bread-crumbs over the top1 and set on the upper grate of a quick oven until the crumbs begin to brown4 ,send to table in the shell1 laid upon a hot dish4 ,you can scallop crab in the same manner4 ,,scalloped ,,lobster 7,no4 #b74 #a lobster1 well boiled4 #c table-spoonfuls of butter4 #a teaspoonful of anchovy sauce4 cup of bread-crumbs4 cup of cream4 #b eggs well beaten4 ,season with cayenne pepper and salt4 ,cut the lobster carefully into halves with a sharp knife4 ,pick out the meat carefully1 and set aside while you prepare the sauce4 ,this is done by rubbing the coral and the soft green substance1 known as the 8pith10 together in a mortar or bowl1 adding1 a little at a time1 a table-spoonful of butter4 ,put this on the fire in a covered saucepan1 and stir until it is smoking hot4 ,then1 beat in the anchovy sauce1 pepper and salt before adding the cream4 ,heat quickly to a boil1 lest the cream should curdle1 put in the picked meat1 and again stir up well from the sides and bottom until very hot4 ,the eggs1 whipped to a froth1 should now go in4 ,remove the saucepan from the fire so soon as this is done4 ,have the upper and lower halves of the shell ready buttered1 strew bread-crumbs thickly in the bottom of each1 moisten these with cream1 and pour in the lobster mixture while still very hot4 ,put another layer of bread-crumbs1 well moistened with the remainder of the cream1 on the top4 ,stick bits of butter all over it1 and brown on the upper grating of a hot oven4 ,in either of these preparations of scalloped lobster1 should the canned lobster be used1 or should you chance to break the shell in getting out the meat1 you may bake the mixture prepared1 as directed1 in a pudding-dish or small pat pans4 ,,crabs ,are so near of kin to the lobster family that the same receipts may easily be used for both4 ,only1 bear in mind that the lesser and tougher shell-fish needs more boiling than does the aristocratic lobster4 ,if underdone1 crabs are very unwholesome4 ,also1 in consideration of the crab's deficiency in the matter of the coral which lends lusciousness and color to lobster salads and stews1 use more butter and cream in 8getting him up0 for the table4 ,cayenne pepper is regarded by many as necessary in dishes of lobster or crab1 because of its supposed efficacy in preventing the evil effects which might otherwise follow indulgence in these delicacies4 ,,soft ,,crabs4 ,for a receipt for preparing these1 please see 8,common ,sense in the ,household1 ,no4 #a10 page #ga4 ,,turtle ,,fricassee4 #c pounds turtle steak4 #a large cup strong veal gravy4 #d hard-boiled eggs--the yolks only4 #a teaspoonful anchovy sauce4 #a teaspoonful ,harvey's sauce4 ,juice of half a lemon4 #b dozen mushrooms4 #a small onion1 minced fine4 #a bunch sweet herbs1 minced4 #a glass wine1 and butter for frying4 ,browned flour for thickening1 with cayenne and salt4 ,cut the steak in strips as wide and as long as three of your fingers2 fry brown 7when you have floured them7 in butter4 ,take up2 drain off the grease2 put with the gravy1 which should be ready heated1 into a tin vessel with a close cover and set in a pot of hot water4 ,it must not boil until you have put in the rest of the ingredients4 ,slice the onion and mushrooms1 and fry in the same butter2 add with the herbs and other seasoning to the meat in the pail1 or inner saucepan4 ,cover and set to stew gently4 ,to the butter left in the frying-pan1 add three spoonfuls of browned flour 7large ones7 and stir to a smooth unctuous paste1 without setting it on the range4 ,add the lemon-juice to this1 and set aside until the turtle has simmered half an hour in the broth4 ,take up the meat1 and arrange upon a covered hot-water dish2 transfer the gravy to a saucepan1 and boil hard five minutes uncovered4 ,put in the brown flour paste2 stir up until it thickens well2 add the wine and yolks of eggs1 each cut in three pieces1 and pour over the turtle4 ,,panned ,,oysters4 #a quart of oysters4 ,rounds of thin toast1 delicately browned4 ,butter1 salt and pepper4 ,have ready several small pans of block tin1 with upright sides4 ,the ordinary 8patty-pan0 will do1 if you can get nothing better1 but it is well1 if you are fond of oysters cooked in this way1 to have the neat little tins made1 at a moderate price1 at a tinsmith's4 ,cut stale bread in thin slices1 then round--removing all the crust--of a size that will just fit in the bottoms of your pans4 ,toast these quickly to a light-brown1 butter and lay within your tins4 ,wet with a great spoonful of oyster liquid1 then1 with a silver fork1 arrange upon the toast as many oysters as the pans will hold without heaping them up4 ,dust with pepper and salt1 put a bit of butter on top and set the pans1 when all are full1 upon the floor of a quick oven4 ,cover with an inverted baking-pan to keep in steam and flavor1 and cook until the oysters 8ruffle40 ,eight minutes in a brisk oven1 should be enough4 ,send very hot to the table in the tins in which they were roasted4 ,next to roasting in the shell1 this mode of cooking oysters best preserves the native flavor of the bivalves4 ,,fricasseed ,,oysters4 #a pint good broth--veal or chicken--well strained4 #a slice of ham--corned is better than smoked4 #c pints oysters4 #a small onion4 #b table-spoonfuls of butter4 cup of milk4 #a table-spoonful of corn-starch4 #a egg beaten light4 ,a little chopped parsley and sweet marjoram4 ,pepper to taste and juice of a lemon4 ,if the ham be raw1 soak in boiling water for half an hour before cutting it into very small slices1 and putting it into the saucepan with the broth1 the oyster liquor1 the onion minced very fine1 the herbs and pepper4 ,let these simmer for fifteen minutes1 and boil fast for five1 then skim and put in the oysters4 ,boil up once briskly1 keeping the contents of the saucepan well stirred4 ,have ready the corn-starch1 rubbed smoothly into the milk4 ,stir this in and heat carefully1 using the spoon constantly until it boils and begins to thicken1 when the butter should go in4 ,so soon as this is melted take out the oysters with a skimmer2 put into a hot covered dish1 heat the broth again to a boil1 remove the saucepan from the fire1 and stir in cautiously the beaten egg4 ,a better way is to cook the latter gradually by beating in with it a few tablespoonfuls of the scalding liquor1 before putting the egg into the saucepan4 ,turn the gravy over the oysters1 and serve at once4 ,squeeze in the lemon-juice after the tureen is on the table1 as it is apt to curdle the mixture if left to stand4 ,send around cream crackers1 and green pickles or olives with this savory dish4 ,,oysters ,,boiled ,,in ,,the ,,shell4 ,large shell-oysters1 washed very clean and scraped1 but not opened4 ,pot of boiling water over a hot fire4 ,sauce of melted butter with chopped or powdered parsley4 ,a lemon1 cut in half4 ,put the oysters1 one by one1 quickly and carefully into the water1 which must be kept at a hard boil all the time4 ,in five minutes1 turn off every drop of the water by inverting the pot over a cullender1 dry the shells rapidly with a soft cloth and send to table upon a hot dish4 ,squeeze a few drops of lemon-juice upon each oyster1 and put a little hot melted butter with pepper over it before eating it from the shell4 ,the epicurean oyster-lover may consider boiled oysters insipid1 but they are liked by many4 ,,scalloped ,,oysters 7,no4 #a74 ,large1 fine shell-oysters4 ,butter4 ,fine bread-crumbs1 or rolled cracker4 ,minced parsley1 pepper and salt4 ,lemon-juice4 ,open the shells1 setting aside for use the deepest ones4 ,have ready some melted butter1 not hot1 seasoned with minced parsley and pepper4 ,roll each oyster in this1 letting it drip as little as may be1 and lay in the shells1 which should be arranged in a baking-pan4 ,add to each a little lemon-juice1 sift bread-crumbs over it1 and bake in a quick oven until done4 ,serve in the shells4 ,,scalloped ,,oysters 7,no4 #b74 #a quart of oysters4 #a teacupful very dry bread-crumbs1 or pounded cracker4 #b great spoonfuls butter4 cup of milk1 or cream1 if you can get it4 ,pepper to taste4 ,a little salt4 ,cover the bottom of a baking-dish 7well buttered7 with a layer of crumbs1 and wet these with the cream1 put on spoonful by spoonful4 ,pepper and salt1 and strew with minute bits of butter4 ,next1 put in the oysters1 with a little of their liquor4 ,pepper them1 stick bits of butter in among them1 and cover with dry crumbs until the oysters are entirely hidden4 ,more pieces of butter1 very small1 and arranged thickly on top4 ,set in the oven1 invert a plate over it to keep in the flavor1 and bake until the juice bubbles up to the top4 ,remove the cover1 and brown on the upper grating for two or three minutes--certainly not longer4 ,send to table in the bake-dish4 ,this is a good intermediate course between fish and meat1 and is always popular4 ,,broiled ,,oysters4 #a quart of the finest1 firmest oysters you can procure4 cup very dry bread-crumbs1 or pounded crackers1 sifted almost as fine as flour4 ,pepper to taste4 cup melted butter4 ,dry the oysters by laying them on a clean cloth and covering them with another4 ,dip each in the melted butter1 which should be peppered1 roll over and over in the cracker-crumbs1 and broil upon one of the wire gridirons1 made for this purpose1 over a clear fire4 ,these wire 8broilers0 hold the oysters firmly1 and can be safely turned when one side is done4 ,five or six minutes should cook them4 ,butter and pepper a hot dish1 lay in the oysters1 and serve immediately4 ,,devilled ,,oysters4 #a quart fine oysters4 ,cayenne pepper4 ,lemon-juice4 ,some melted butter4 #a egg1 beaten light4 cup rolled cracker4 ,wipe the oysters dry1 and lay in a flat dish4 ,cover with a mixture of melted butter1 cayenne pepper 7or pepper-sauce71 and lemon-juice4 ,let them lie in this for ten minutes1 turning them frequently2 roll in the crumbs1 then in the beaten egg1 again in the crumbs1 and fry in mixed lard and butter1 made very hot before the oysters are dropped in4 ,,oysters ,,in ,,batter4 #a quart of oysters4 #b eggs1 whipped light4 #a cup of milk4 ,flour to make a good batter4 ,pepper and salt4 ,dry the oysters with a soft cloth1 dip in the batter twice1 turning each one dexterously1 that it may be thickly coated1 and fry in a mixture of butter and lard4 ,,stewed ,,oysters4 #a quart of oysters4 #a cup of milk4 ,salt very slightly1 and pepper to taste4 #a great spoonful butter4 ,drain the liquor from the oysters into a saucepan and heat to a boil4 ,at the same time1 put on the milk to heat in another vessel set within a pot or pan of boiling water4 ,when the liquor in the saucepan boils up1 put in the oysters and stew until they begin to ruffle or crimp at the edges4 ,stir in the butter1 and when this is quite dissolved1 turn the stew into a tureen4 ,add the milk immediately 7which should be boiling hot71 cover closely1 and send to table4 ,send around pickles1 or olives1 and crackers with them4 ,there is no danger1 when oysters are stewed in this way1 of the milk curdling4 ,,oyster ,,pat,s4 #a quart of oysters1 minced fine with a sharp knife1 with a thin blade1--not a 8chopper40 #a great spoonful butter 8drawn0 in a cupful of milk1 or cream1 if you can get it1 and thicken with a teaspoonful of corn-starch or rice-flour1 previously wet up with cold milk4 ,salt and pepper to taste4 ,drain the liquor from the oysters1 and chop them as directed4 ,when the milk has been boiled and thickened1 and the butter well incorporated with it1 stir in the minced oysters1 and stew about five minutes1 stirring all the while4 ,have ready some shapes of nice pastry1 baked1 and fill with the mixture4 ,set in the oven about two minutes to heat them well1 and send to table4 ,or1 ,you can heat the chopped oysters in a very little of their own liquor before adding to the thickened milk4 ,unless you are sure that the latter is quite fresh1 this is a prudent precaution4 ,,cream ,,oyster ,,pie4 ,line a pie-plate with good puff paste2 fill it with slices of stale bread1 laid evenly within it2 butter that part of the crust lining the rim of the dish1 and cover with a top crust4 ,bake quickly in a brisk oven1 and while still hot1 dexterously and carefully lift the upper crust4 ,the buttered rim will cause it to separate easily from the lower4 ,have ready a mixture of minced oysters and thickened cream1 prepared according to the foregoing receipt1 and having taken out the stale bread 7put there to keep the top crust in shape71 fill the pie with the oyster cream4 ,replace the cover1 set in the oven for two minutes1 or until hot1 and serve4 ,this is a nice luncheon dish1 and not amiss for supper4 ,,breakfast4 ,he was a shrewd ,clebs who restrained his loverly impatience to throw himself1 in unconditional surrender1 at the feet of his beloved1 by the resolution to see her first at the breakfast-table4 ,it is to be regretted that his admiring biographer has not recorded the result of the experiment4 ,let us hope1 for the sake of preserving the 8unities of the drama10 that ,cecilia was 8in good form0 on the momentous occasion2 not a thread ironed awry in bib or tucker2 not a rebellious hair in her sleek locks4 ,clebs--,hannah ,more's ,clebs--and every other that ,i ever read or heard of1 was a pragmatical prig2 the complacent proprietor of a patent refrigerator1 very commodious and in excellent repair1 but which ought never1 even by his conceited self1 to have been mistaken for a heart4 ,knowing you1 my reader1 as ,i do1 ,i would not insult your good sense by intimating that the husband of your choice resembles him in any leading trait4 ,being a sensible 7and avowedly a fallible7 man1 therefore1 ,john does not expect you to appear at the breakfast-table in the flowing robes and elaborate laces that belong to the leisure hours of the day4 ,if he does1 he should don dress-coat and white cravat to keep you in countenance4 ,he will not find fault with a neat peignoir 7if it be neat71 or a plainly-trimmed dress1 or a white apron before the same4 ,he ought to look for1 and to see a clean collar put on straight and fastened snugly at the throat1 or a white ruffle and cuffs1 or wrist-ruffles1 to correspond1 and hair in irreproachable order4 ,i have seen women who called themselves ladies1 who could never find time to give their hair what they called 8a good combing10 until afternoon4 ,and time and patience would fail me1 and ,i fear the equanimity of your diaphragm as well1 were ,i to attempt even a partial recapitulation of the many and disgustful varieties of morning toilettes1 of which ,i have been the unwilling spectator4 ,you should hear my ,john1--whose profession takes him into what the renowned ,ann ,gale styles the 8buzzom of families10 at all sorts of unconventional hours1--dilate upon this theme4 ,not invalid attire4 ,when the work of wearing the robe of flesh becomes a matter of pain and difficulty1 he must be indeed hypercritical who notes the ill-fitting wrapper1 or roughened hair4 8,but the queens of the breakfast-table60 he says1 with lifted eyebrows4 8,the grimy chrysalids of the afternoon butterflies6 ,it is not a casual glimpse of ,cinderella on sweeping-day1 or during house-cleaning week1 that ,i complain of2 but my heart swells with sincerest pity for the husbands before whose eyes the play is enacted three hundred and sixty-five times every year2 to whom the elf-locks and collarless neck1 the greasy1 lank1 torn dressing-gown of dark calico appear as surely and regularly as the light of each new day40 ,i do not say that you should bring to the breakfast-table a face like a ,may morning4 ,i hate stereotyped phrases and stereotyped smiles4 ,but try to look as gracious as though a visitor sat between you and the gentleman at the foot of the board4 ,it is not always easy to appear even moderately cheerful at breakfast-time4 ,an eminent physician told me once1 as the result of many years' study and observation1 that no woman should be up in the morning more than an hour before breaking her fast4 ,my own experience has so far corroborated the wisdom of the advice that ,i always strive to impress upon my domestics1 especially the not strong ones1 the expediency of eating a slice of bread and drinking a cup of tea during the interval that must elapse between their rising-hour and the kitchen breakfast4 ,i practise the like precaution against faintness and headache1 in my own case1 when ,i have to give my personal superintendence to the morning meal1 or when it is later than usual4 ,but with all precautionary measures1 ,i believe 8before breakfast0 to be the most doleful hour of the twenty-four to a majority of our sex4 ,in winter1 the house is at a low temperature2 dressing1 a hurried and disagreeable business2 the children are drowsy1 lazy1 and cross2 ,john 8doesn't want to seem impatient1 but would like to have breakfast on time1 to-day1 my dear1 as ,i have an important engagement40 ,while the mother1 who has slept with one ear quite open all night1 and one eye half shut1 because she fancied1 at bed-time1 that baby's breathing was not quite natural1 fights twenty battles with bodily discomfort and spiritual irritability before she takes her seat behind the coffee-urn1 and draws her first long breath at the beginning of the 8blessing10 that reminds her of the mercies1 new every morning1 which are still hers4 ,for all this1 try womanfully to launch ,john upon the day's voyage with a smile and word of cheer4 ,think twice before you tell him of the cook's indolence and stupidity1 and the housemaid's petulance4 ,in the hope that the nauseating pain in your head may yield to a 8good cup of tea0--7bless it1 with me1 ,o my sisters1 one and all67 it is as well to withhold the fact of its existence from him4 ,if he will read the morning paper over his coffee1 his cakes growing cold meanwhile1 and thereby obliges the cook to bake twice as many as would be necessary for the meal were all to partake of it at the same time1 restrain the censure that trembles on your tongue1 and chat merrily with the children4 ,a silent1 hasty breakfast is one of the worst things imaginable for their digestion and tempers4 ,you would often rather have 8a comfortable cry0 in a corner than act thus1 but persuade yourself bravely that nine-tenths of your miserable sensations are hysterical1 and1 therefore1 ephemeral4 ,if we women do not know what the 8morning cloud0 is1 nobody does4 ,still1 remember it 8passeth away40 ,if possible1 let your eating-room be light and pleasant1--warm in winter1 breezy in summer4 ,not only should the table be neat1 orderly1 and1 so far as you can make it so1 pretty1 but guard against what ,i have mentally characterized1 in some very grand salles--manger1 as the 8workshop look0--the look that says to all who enter--8,this is the place where you must eat40 ,there are tall beaufets with loads of plate and glass1 side-tables with reserves of implements for the labors of the hour and place2 pictures of game1 fish and fruit2--more eating2--and if the walls are frescoed1 more game1 sheep and oxen1 or1 at the best1 hunting1 seem to reassure the consumers of to-day that there will be more creatures killed in season for to-morrow's dinner4 ,therefore1 eat1 drink and be solemn while doing it1 as befits the season and surroundings4 ,there is nothing like having a single eye to business4 ,do not fret yourself if your dining-room boasts neither paintings nor frescoes4 ,throw open all the shutters in the morning1 and coax in every available ray of sunlight4 ,press the weather into service to adorn the repast4 ,if fine1 remark upon the blueness of the sky and the enjoyment of the outer world in the glory of the day4 ,if stormy1 make the best of home-cheer1 and promise something attractive as an evening entertainment1 should the weather continue wet1 or snowy4 ,a canary-bird in the sunniest window is a good thing to have in a breakfast-room if you like his shrill warbling4 ,a pot of ,english ivy1 brave and green1 twisting over the face of the old clock1 and festooning the windows1 is a choice bit of brightness in the winter time4 ,in summer1 when flowers are cheap and plentiful1 never set the table without them if you can get nothing more than a button-hole bouquet to lay on ,john's napkin4 ,insist that the children shall make themselves tidy before coming to the table1 whatever may be the meal1 even if they will meet nobody except yourself there4 ,teach them early that it is a disgrace to themselves and to you to eat with unclean hands and faces4 ,inculcate1 further1 the propriety of introducing1 while at table1 topics that will interest and please all4 ,let wrangling1 fault-finding and recrimination be never so much as named among them4 ,these are little things1 but whatever detracts from the idea that the family repast is a tri-daily festival1 and should be honored and enjoyed as such1 is a wrong to those whose happiness it is your mission to guard and maintain4 ,a wrong to health as to heart4 ,food swallowed in bitterness of spirit engenders dyspepsia and bile as surely as do acrid fruit and heavy bread4 ,a sharp reprimand will take away sensitive ,mamie's appetite1 and a frown between the eyes that1 when serene1 seem to ,john to mirror heaven itself1 will beget in his bosom that indescribable sinking of heart we know as 8goneness10 which is yet not physical faintness4 ,i have jotted down these hints under the heading of 8,breakfast10 although most of them are applicable to all meals1 because1 as a rule1 people bring less keenness of hunger to this than to any other4 ,it is as if the longest fast that separates our stated time of eating from another were the hardest to break2 as if we had got out of the habit of desiring and receiving food4 ,it behooves us1 then1 as wise housewives1 to make provision against mortifying rejection of our viands by various and artful devices to tempt the dull or coy appetite4 ,especially should we study to avoid sameness in our breakfast bills of fare2 an easy thing to compass by a moderate exercise of foresight and ingenuity on the part of the housewife4 ,the ,american breakfast should be a pleasing medium between the heavy cold beef and game pie of the ,english and the--for our climate and 8fast0 habits of life--too light morning refreshment of the ,french4 ,that in order to accomplish these ends it is not necessary greatly to increase the market bills of the household1 or the cares of the mistress1 ,i have tried to prove in these pages1 while ,i have not deemed it well to specify1 in all cases1 which are exclusively breakfast dishes4 ,very many of those ,i have described might appear with equal propriety at breakfast1 at luncheon1 at what is spoken of in provincial circles as 8a hearty supper10 or as an entre or side-dish at dinner4 ,,pat,s4 ,no form of meat1 entre1 or made dish is more popular1 and1 if rightly prepared1 more elegant than the pat4 ,it is susceptible of variations1 many and pleasant1 chiefly in the form of the crust and the nature of its contents4 ,the celebrated pats de foie gras1 imported from ,strasbourg1 are usually without the paste enclosure1 and come to us in hermetically sealed jars4 ,,pat ,,of ,,sweetbreads4 ,make a good puff paste1 basting two or three times with butter1 and set in a cold place for at least half an hour4 ,the best pat covers ,i have ever made were from paste kept over night in a cool dry safe1 before it was rolled into a sheet for cutting4 ,when the paste is crisp and firm1 roll quickly1 and cut into rounds about a quarter of an inch thick4 ,reserving one of these whole for the bottom crust of each pat1 lay it in a floured baking-pan1 cut the centre from two or three others1 as you desire your pat to be shallow or deep1 and lay these carefully1 one after another1 upon the whole one1 leaving a neat round well1 a little over an inch in diameter1 in the middle4 ,bake in a quick oven1 and when lightly browned1 glaze by brushing each over with white of egg and returning to the oven for a minute4 ,make ready as many sweetbreads as you need 7two of fair size will make a good dish71 previously prepared by boiling fifteen minutes in hot water1 then made firm by plunging into very cold4 ,cut them into slices1 season with pepper and salt1 put into a covered saucepan with a great spoonful of butter and a very little water1 and simmer gently until tender all through4 ,cut these in turn into very small squares1 and mix with less than a cupful of white sauce4 ,return to the saucepan and heat almost to boiling1 stirring carefully all the time4 ,fill the pats1 arrange upon a hot dish1 and send up at once4 ,white ,sauce for the above4 #a small cupful of milk1 heated to boiling in a custard-kettle1 or tin pail set in hot water4 #a heaping teaspoonful corn-starch1 wet with cold milk4 ,salt and pepper to taste4 #a table-spoonful butter4 ,a little chopped parsley4 ,stir the corn-starch into the boiling milk until it thickens well1 then the butter and seasoning4 ,this mixture is useful in all similar preparations1 but should be a little thicker for oysters than for meats4 ,,chicken ,,pat,s4 ,line small pat-pans with good puff paste1 let this get crisp in a cool place1 and bake in a brisk oven4 ,stir minced chicken1 well seasoned1 into a good white sauce1 heat through1 fill the shells1 set in the oven to brown very slightly1 and serve4 ,or1 ,thicken the gravy left from the roast chicken with browned flour1 add to the minced meat the yolk of one or two hard-boiled eggs1 mashed fine2 stir all together in a saucepan until hot1 and fill the paste-shells4 ,this is a brown mixture1 and if not over-cooked1 is very savory4 ,the remains of cold fowls1 of any kind of game1 and of veal1 can be served up acceptably in this way4 ,the pats should be small1 that each person at table may take a whole one4 ,if preferred1 the paste can be cut round1 as before directed1 and baked without the tins4 ,,pat,s ,,of ,,fish4 ,the cold remains of baked or boiled salmon1 fresh cod or halibut4 ,some good white sauce1 richer than if intended for meat4 ,about one-fourth as much mashed potato as you have fish4 ,yolks of two or three hard-boiled eggs rubbed to a paste with a spoonful1 or so1 of butter4 ,this paste should be smooth and light4 ,pepper and salt to taste1 and a little chopped parsley4 ,shells of good puff paste1 baked quickly to a delicate brown and glazed with beaten egg4 ,rub the sauce gradually into the mashed potato until both are free from lumps4 ,when mixed1 beat together to a cream4 ,season and stir in the fish 7which should be 8picked0 very fine7 with a silver fork1 heaping it as you stir1 instead of beating the mixture down4 ,do this quickly and lightly1 fill the shells1 set in the oven to heat through1 and when smoking-hot draw to the oven door1 and cover with the paste of egg and butter4 ,a little cream may be added to this paste if it be not soft enough to spread easily4 ,shut the oven-door for two minutes1 to heat the paste4 ,serve the dish very hot1 and send around sliced lemon with it1 as some persons like to squeeze a few drops over the pat before eating4 ,canned lobster and salmon are very good1 thus prepared4 ,smoked salmon can be made palatable for this purpose by soaking over night1 and boiling in two waters4 ,,swiss ,,pat,s4 ,some slices of stale bread4 ,a little good dripping or very sweet lard mixed with the same quantity of butter4 ,two or three eggs beaten light4 ,very fine cracker-crumbs4 ,minced fowl or veal mixed with white sauce1 and well seasoned4 ,cut thick slices of stale bread--baker's bread is best--into rounds with a cake-cutter4 ,with a smaller cutter extract a piece from the middle of each round1 taking care not to let the sharp tin go quite through the bread1 but leaving enough in the cavity to serve as a bottom to the pat4 ,dip the hollowed piece of bread in the beaten egg1 sift the pulverized cracker over it1 and fry in the dripping1 or lard and butter1 to a delicate brown4 ,drain every drop of fat from it4 ,arrange upon a hot dish when all are done1 heap up with the 8mince10 and eat without delay4 ,devilled crab or lobster is nice served in this style4 ,bread pats are a convenience when the housekeeper has not time to spare for pastry-making4 ,you can1 if you like1 fry them without the egg or cracker2 but most persons would esteem them too rich4 ,,stella ,,pat4 #c cups minced veal or lamb--either roast or boiled4 ,if underdone1 it is an advantage1 and if lamb be used1 every particle of fat must be left out4 #a can ,french mushrooms1 or a pint of fresh ones4 #d hard-boiled eggs cut into slices1 and a sliced onion4 #d table-spoonfuls melted butter1 or a cupful strong veal1 lamb or fowl gravy4 #c cups fine bread-crumbs soaked in a cup of milk4 #b raw eggs beaten light and mixed with the milk4 ,fry the mushrooms brown in dripping1 or butter1 with the onion1 then chop rather coarsely4 ,work the crumbs1 milk and raw eggs into a thick1 smooth batter1 with which line the bottom and sides of a well-greased mould or baking dish4 ,within this put a layer of the minced meat1 seasoned to taste1 wet with gravy or a little melted butter1 and lay sliced egg over it4 ,next should come a layer of mushrooms1 then another of meat1 and so on1 repeating the order given above until all your materials are used up1 or the mould is full4 ,the upper layer should be of the soaked crumbs4 ,cover closely and bake in a moderate oven half an hour1 or until the outer crust is well 8set40 ,then set the mould1 still covered1 in a baking-pan half full of boiling water4 ,keep in the oven1 which should be hotter than at first1 fifteen minutes longer4 ,pass a thin sharp knife around the inside of the mould to loosen the pat from the sides1 and turn out with care upon a hot flat dish4 ,you should have a little brown gravy ready to pour over it4 ,if veal be the only meat used in preparing this dish1 a layer of minced ham will improve the flavor4 ,if these directions be strictly followed1 the entre will be pleasing to both eye and palate4 ,,pat ,,of ,,beef ,,and ,,potato4 ,this is made according to the foregoing receipt1 but substituting for the bread-crumb crust one of mashed potato beaten soft and smooth with a few spoonfuls of cream and raw egg4 ,in place of mushrooms1 put a layer of chopped potatoes 7previously boiled71 mixed with a boiled onion also chopped4 ,season with beef gravy1 from which the fat has been skimmed4 ,,imitation ,,pat ,,de ,,foie ,,gras4 ,livers of four or five fowls and as many gizzards4 #c table-spoonfuls melted butter4 ,a chopped onion4 #a table-spoonful ,worcestershire1 or other pungent sauce4 ,salt and white pepper to taste4 ,a few truffles1 if you can get them4 ,boil the livers until quite done1 drain and wipe dry1 and when cold1 rub them to a paste in a ,wedgewood mortar4 ,let the butter and chopped onion simmer together very slowly at the side of the range for ten minutes4 ,strain them through thin muslin1 pressing the bag hard to extract the full flavor of the onion1 and work this well into the pounded liver4 ,turn into a larger vessel1 and mix with it the rest of the seasoning1 working all together for a long while4 ,butter a small china or earthen-ware jar or cup1 and press the mixture hard down within it1 interspersing it with square bits of the boiled gizzards to represent truffles4 ,of course1 the latter are preferable1 but being scarce and expensive1 they are not always to be had4 ,if you have them1 boil them and let them get cold before putting them into the pat4 ,cover all with melted butter and set in a cool1 dry place4 ,if well seasoned it will keep for a fortnight in winter1 but should be kept closely covered4 ,this pat is a delicious relish1 and is more easily attainable than would at first appear4 ,the livers of a turkey and a pair of chickens or ducks will make a small one1 and these can be saved from one poultry-day to another by boiling them in salt water1 and keeping in a cool place4 ,or1 one can often secure any number of giblets by previous application at the kitchen of a restaurant or hotel4 ,or1-- ,a fair imitation of the foregoing dish can be made from the liver of a young calf1 with bits of the tongue for mock truffles4 ,,croquettes4 ,,these popular little roulettes1 although comparatively new to the tables of most private families in ,america1 hold their place well where they have been once introduced4 ,like the pat1 their name is ,legion as regards shape1 nature and quality4 ,in a housewifely conversation with a lady a few months since1 the word 8croquette0 chanced to escape me1 and ,i was caught up eagerly4 8,now10 with an ingenuous blush1 8do you know1 ,i was offered some at a dinner-party the other day1 and was completely nonplussed6 ,i thought croquet was a game40 8,croquette60 ,i interposed1 making the most of the final t1 and e4 8,the gentleman who sat next me said #8croquay1' very plainly1 ,i assure you4 ,but never mind the name4 ,what are they made of8 ,hominy80 8,yes10 returned ,i4 8,or rice1 or potato1 or lobster1 crab1 salmon1 halibut1 cod1 chicken1 turkey1 duck1 game1 veal1 lamb1 or beef4 ,in short1 of all kinds of fish1 flesh1 fowl1 and vegetable4 ,the smaller varieties are familiarly known to readers of cookery-books as #8olives' of meat1 poultry1 or game2 the larger as rissoles or croquettes1 the largest as cannelons or mirotons40 8,good gracious60 uttered my overwhelmed friend4 8,before ,i would bother my brain with such puzzling nonsense1 ,i would set my family down to cold meat three times a day three days in a week60 ,i believed she meant what she said4 ,but not the less is it a 8good0 and a 8gracious0 thing for the housewife to conjure out of such unconsidered and unsightly trifles as the mutilated cold fowl from which half the breast and both legs are missing1 or the few chops 8left over10 or 8that bone0 of lamb or veal1 or three square inches of cold fish1 a pretty plat for breakfast or luncheon1 of golden-brown croquettes1 imbedded in parsley1 or in a ruby setting of pickled beets1 that shall quicken ,john's flagging appetite1 and call from the little ones the never stale plaudit1 8,mamma can always get up something nice40 8,gather up the fragments that remain1 that nothing be lost10 is a text from which the thoughtful house-mother may preach to herself1 as well as to her servants4 ,that no opportunity of making home fairer1 and even one hour of the day a little brighter1 be lost or overlooked4 ,that no possibility of proving her constant1 active love for the least of her flock be passed by4 ,these daily cares and hourly assiduities are the rivets in the chain that binds her best beloved ones unto ,,the ,,family4 ,lacking them1 the relation1 instituted by law and continued by custom1 has no stancher securities than habit and convenience--a hay-rope that will shrivel at the first touch of ,passion1 be rent by one resolute wrench of ,expediency4 8,a serious view to take of croquettes80 do ,i hear you say4 ,then hearken to something positive and practical4 ,unpalatable food is not wholesome4 ,it may be medicinal4 ,nothing forced upon an unwilling appetite1 and that does not gratify the palate1 can impart that freshness of animal spirit and vigor which we call ,life--spontaneous vitality4 ,indifferent fuel--green or sodden wood1 or slaty coal--may keep a fire from going out4 ,there is not begotten from these the leaping flame that gladdens1 while it warms4 ,and cold meat and bread1 dried into sawdusty innutrition1 should no more form the staple of ,john's meals1 even three times a week1 than his grate be filled1 on ,december nights1 with coke-dust and mica4 ,,chicken ,,croquettes4 ,minced chicken4 ,about one-quarter as much fine bread-crumbs as you have meat4 #a egg1 beaten light1 to each cupful of minced meat4 ,gravy enough to moisten the crumbs and chicken4 ,or1 if you have no gravy1 a little drawn butter4 ,pepper and salt1 and chopped parsley to taste4 ,yolks of two hard-boiled eggs1 rubbed fine with the back of a silver spoon1 added to the meat4 ,mix up into a paste1 with as little handling as may be4 ,nor must the paste be too wet to mould readily4 ,make1 with floured hands1 into rolls1 or ovate balls1 roll in flour until well coated1 and fry1 a few at a time1 lest crowding should injure the shape1 in nice dripping1 or a mixture1 half lard and half butter4 ,as you take them out1 lay in a hot cullender1 that every drop of fat may be drained off4 ,serve in a heated dish1 and garnish with cresses or parsley4 ,turkey1 duck1 and veal croquettes can be made in the same manner4 ,they are even nicer if dipped in egg and cracker-crumbs before frying4 ,,beef ,,croquettes4 ,minced cold roast or boiled beef4 ,one-quarter as much potato4 ,gravy enough to moisten meat and potato1 in which an onion has been stewed and strained out4 ,season also with catsup4 ,pepper and salt to taste1 and a pinch of marjoram4 ,beaten egg to bind the whole1 and one or two more beaten in a separate bowl4 ,powdered cracker-crumbs4 ,mash the potatoes1 while hot1 very smooth1 or1 if cold mashed potato be used1 be careful that no lumps remain in it4 ,mix in the meat1 gravy1 and one raw egg1 season1 and form into the desired shape4 ,dip each croquette in beaten egg1 then roll in the cracker-crumbs1 and fry quickly to a light brown4 ,drain carefully1 and lay upon a hot dish4 ,,venison ,,or ,,mutton ,,croquettes4 ,some slices of cold roast venison1 or roast or boiled mutton--the lean only1 if mutton be used--minced4 ,one-fifth as much stale bread1 crumbed fine4 ,some good gravy or drawn butter1 thickened with browned flour4 ,beaten egg for a liaison4 ,a pinch of mace1 a very little grated lemon-peel1 and chopped parsley to taste4 ,some currant jelly1 in the proportion of a small teaspoonful to each cup of gravy4 ,stir the jelly well into the gravy1 season and wet up with this the meat and crumbs1 add the beaten egg1 make into rolls1 and flour these1 or dip in egg and cracker-crumbs before frying4 ,a ,nice ,breakfast ,dish ,may be made of these by piling them in the centre of a flat dish1 within a wall1 about two inches high1 of mashed potato1 moulded to fit the inside of the dish1 and browned in the oven4 ,you had best use the platter of a chafing-dish for this purpose1 or one of stone china4 ,you can1 if you like1 brush the 8wall0 over with beaten egg before setting in the oven4 ,have ready some good1 brown gravy1 with a little currant jelly stirred into it2 also1 a small glass of claret4 ,thicken with browned flour1 boil up once1 and pour over the croquettes4 ,or1 ,this is still nicer1 if you add to the gravy some mushrooms1 previously fried in butter1 and chopped up4 ,if you use these1 you may1 if you like1 omit the potato wall1 garnishing the pile instead1 with triangles of fried bread4 ,,fish ,,croquettes4 ,some cold fish--boiled1 baked or fried--from which all fat1 bones and skin have been removed1 chopped fine4 ,one-third as much mashed potato1 rubbed to a cream with a little melted butter4 ,a little white sauce1 made of butter 8drawn0 in milk and thickened with corn-starch1 and a beaten egg4 ,chopped parsley1 salt1 pepper1 and anchovy sauce1 or walnut catsup1 for seasoning4 ,mix all well together1 make into balls1 which may be rolled in flour1 or in beaten egg1 and then cracker-crumbs before they are fried4 ,send around sliced lemon with these1 which are not good unless eaten hot4 ,these are1 as will be seen1 a modification of the well-known and time-honored 8fish-ball10 but1 if properly made1 will be found much better4 ,,croquettes ,,of ,,lobster ,,or ,,crab4 ,meat of one fine lobster1 or six crabs well boiled4 #b eggs4 #b table-spoonfuls of butter4 cup fine bread-crumbs4 #a teaspoonful anchovy sauce4 ,yolks of two eggs1 boiled hard and rubbed to a powder1 then beaten into the butter4 #a good teaspoonful lemon-juice4 ,season well with salt and cayenne pepper2 also1 a pinch of mace and lemon-peel4 ,yolks of two raw eggs1 beaten very light4 ,mince the meat1 work in the butter--melted1 but not hot2 then the seasoning1 the raw eggs1 and lastly1 the bread-crumbs4 ,make into oblong balls1 and fry quickly in sweet lard1 dripping1 or half lard1 half butter4 ,drain them of every drop of fat by rolling each1 for an instant1 very lightly upon a hot1 clean cloth4 ,be sure your dish is well heated4 ,these are very delicious1 and should be accompanied by milk or cream crackers1 with slices of lemon passed to such guests as would like the additional relish4 ,,croquettes ,,of ,,game4 ,remains of cold grouse1 quail1 etc4 ,giblets of the same1 or of poultry1 boiled and cold4 ,gravy4 ,one-fourth the quantity of fine bread-crumbs that you have of meat4 ,season with pepper and salt4 ,raw egg1 beaten1 for binding the mixture together1 also some in a separate vessel for coating the croquettes4 ,fine cracker-crumbs4 ,mince the meat1 and pound the giblets in a ,wedgewood mortar1 when you have removed skin and cartilage from the gizzards4 ,moisten with gravy as you pound1 until all are smooth4 ,mix into this the raw egg and seasoning1 then the meat1 lastly the bread-crumbs4 ,mould1 dip in egg1 then in cracker-powder and fry in boiling fat4 ,the dripping from roast poultry may be used for this purpose4 ,not that from beef or mutton1 as it spoils the flavor of the game4 ,it is easy to reserve giblets for this dish by a little foresight1 and in no other shape are they more useful4 ,,veal ,,and ,,ham ,,croquettes4 ,cold roast or stewed veal1 the remnants of cutlets or chops1 freed from bone1 skin and gristle1 and minced fine4 ,half the quantity of cold boiled ham4 ,a little fat on a slice1 now and then1 is an improvement4 ,gravy or drawn butter thickened with browned flour to moisten the meat4 ,one-fourth as much fine bread-crumbs as you have meat4 ,yolks of one or two eggs1 boiled hard and powdered1 then beaten into the gravy4 ,season with chopped parsley and pepper4 ,the ham usually supplies sufficient salt4 ,beaten egg and powdered cracker4 ,raw egg for the liaison4 ,mix veal and ham well together2 wet with the gravy and season before putting in the raw egg4 ,stir up well1 but do not beat1 and add the crumbs4 ,boll in egg and cracker1 and fry4 ,mem4 ,the fat in which croquettes are fried must be boiling1 yet must not burn4 ,try a bit of the mixture before risking the well-being of your whole dish4 ,,hominy ,,croquettes4 #b large cups of fine-grained hominy1 boiled and cold4 #b eggs1 well beaten4 #b table-spoonfuls melted butter4 ,salt to taste4 ,work the butter well into the hominy until the latter is smooth and soft1 then the eggs1 beating hard for two or three minutes with a wooden spoon1 season1 and make into balls or rolls with floured hands4 ,roll each in flour1 and fry to a yellow-brown in sweet lard4 ,,potato ,,croquettes4 #b cups mashed potato1 cold and free from lumps4 #b eggs beaten to a froth4 #a table-spoonful melted butter4 ,salt and pepper to taste4 #a egg beaten in a separate vessel4 #a teacupful cracker-crumbs4 ,mix as you do hominy croquettes1 roll in egg and cracker1 and fry in boiling lard4 ,take up as soon as they are done1 and drain perfectly dry4 ,this is an excellent preparation of potato1 and particularly acceptable at breakfast or luncheon4 ,,rice ,,croquettes4 #b cups cold boiled rice4 #b table-spoonfuls melted butter4 #c eggs1 beaten light4 ,a little flour4 #a raw egg and half a cup of powdered cracker4 #b table-spoonfuls white sugar4 ,a large pinch of finely grated lemon-peel1 and salt to taste4 ,beat eggs and sugar together until light1 and work the butter well into the rice4 ,next1 stir up with this the beaten eggs4 ,season and make into croquettes of whatever shape you may fancy4 ,they are pretty1 moulded into the form of pears1 with a clove blossom1 end outward1 at the large end1 and the stalk of another projecting from the small1 to represent the pear-stem4 ,you may find it advisable to use a little flour in working the rice paste1 but be careful not to get it too stiff1 in which event the croquette1 of whatever composed1 ceases to be a delicacy4 ,roll in flour1 then in the beaten egg1 lastly in the powdered cracker1 and fry1 a few at a time1 in sweet lard or butter4 ,rice croquettes are sometimes eaten1 with powdered sugar sprinkled thickly over them1 as a dessert1 or sweet sauce is served with them4 ,they are delicious when properly mixed and cooked4 99 99 99 99 99 ,,cannelon ,,of ,,veal4 #b pounds of cold roast or stewed veal4 ,the remains of a stewed and stuffed fillet are good for this purpose1 especially if underdone4 #a pound cold boiled ham4 #a large cupful gravy4 ,if you have none left over1 make it of the refuse bits of the cold meat1 such as fat1 skin1 etc4 #a small teaspoonful finely minced lemon-peel1 the same of mace1 and a table-spoonful chopped parsley4 ,salt and pepper4 #a cupful bread-crumbs1 dry and fine4 ,yolks of #c eggs beaten light1 reserving the whites for glazing the cannelon when done4 ,chop the meat very well1 season it and stir in the beaten yolks2 wet with half the gravy1 and mix in the bread-crumbs4 ,it should be just soft enough to handle without running into a shapeless mass4 ,flour your hands and make it into a roll about three times as long as it is broad4 ,flour the outside well and lay it in a greased baking-pan4 ,cover and set in the oven until it is smoking hot1 when remove the cover and brown quickly4 ,draw to the oven-door and brush over with white of egg1 shut the door for one minute to set this1 and transfer the cannelon1 by the help of a cake-turner or a wooden paddle1 to a hot dish4 ,lay three-cornered pieces of fried bread close about it1 and pour a rich gravy over all4 ,you can make a really elegant dish of this by adding to the gravy a half-pint of sliced mushrooms1 and stewing them in it until they are tender and savory1 then pouring them over the rouleau of meat4 ,a savory and inexpensive dish1 and a good entre at a family dinner4 ,of course you can vary the size to suit the remnants of meat4 ,,cannelon ,,of ,,beef ,is made precisely like one of veal1 except that mashed potato is substituted for bread-crumbs1 and an onion is stewed in the gravy before the latter is strained over the baked roll of meat4 ,green pickles or olives are a palatable accompaniment to it4 ,a ,,pretty ,,breakfast ,,dish ,may be made of croquettes of fish1 lobster1 fowl or meat in the shape of hen's eggs1 heaped upon a dish and surrounded by very thin strips of fried potato1 arranged to look as much as possible like straw4 ,if sauce is poured over the croquettes1 be careful not to let it deluge the potato that forms the nest4 ,,sweetbreads4 ,,it is usually necessary to bespeak sweetbreads several days in advance1 as they are both scarce and popular4 ,but if your butcher be accommodating1 and yourself a valued customer1 there is seldom much difficulty in procuring enough to make a dish for a family of ordinary size4 ,keep sweetbreads in a cold1 dry place1 and cook as soon as possible after getting them1 as they soon spoil4 ,be careful1 moreover1 in cooking them1 to see that they are thoroughly done4 ,,brown ,,fricassee ,,of ,,sweetbreads4 7,no4 #a47 #d sweetbreads4 #b cups brown veal gravy1 strong and well-seasoned4 #d table-spoonfuls of butter4 ,pinch of mace1 and twice as much cloves4 ,browned flour for thickening4 #a teaspoonful chopped onion1 stewed in1 and then strained out of the gravy4 ,wash the sweetbreads carefully in warm water1 removing every bit of skin and gristle4 ,lay them in a saucepan1 and cover with boiling water4 ,boil them ten minutes hard1 turn off the hot water1 and plunge them instantly into very cold1 in which you have dissolved a little salt4 ,leave them in this about fifteen minutes1 or until they are cool1 white and firm4 ,cut each crosswise into slices nearly half an inch thick4 ,have ready the butter in the frying-pan1 and fry the slices1 turning frequently1 until they are a good brown1 but do not dry them up4 ,drain off the fat through a cullender1 lay the sliced sweetbreads within a saucepan1 pour the hot brown gravy1 already seasoned1 over them1 cover closely1 and simmer1 not boil1 fifteen minutes longer4 ,,brown ,,fricassee4 7,no4 #b47 #d sweetbreads4 #b cups good brown gravy--veal is best4 ,spice with mace and cloves4 #a onion4 cup butter4 #a pint mushrooms4 ,prepare the sweetbreads by boiling and blanching as in previous receipt4 ,slice the onion and mushrooms1 and fry quickly to a fine brown in half the butter4 ,strain the fat from these1 and return it to the frying-pan1 adding the rest of the butter4 ,when hissing hot1 put in the sliced sweetbreads4 ,turn over and over in the fat for three minutes4 ,meanwhile1 let the fried onions and mushrooms be stewing in the gravy4 ,pour this gravy1 when the sweetbreads are ready1 into a jar or tin pail with a closely-fitting top2 set it in a pot of boiling water1 taking care there is not enough to bubble over the top1 put in the sliced sweetbreads1 cover1 and stew gently at the side of the range for twenty minutes--half an hour1 should the sweetbreads be large4 ,arrange the slices symmetrically upon a hot platter1 pour the gravy over them1 when you have added a thickening of browned flour1 and serve4 ,there is no more palatable preparation of sweetbreads than this1 especially if you add to the gravy a glass of brown sherry4 ,garnish with triangles of fried bread4 ,,white ,,fricassee ,,of ,,sweetbreads4 #c fine sweetbreads4 #c eggs4 #d table-spoonfuls of cream4 #a great spoonful of butter4 #a teaspoonful chopped parsley4 ,a good pinch of nutmeg4 #a cup strong veal or lamb broth--never mutton4 ,wash the sweetbreads well4 ,soak them in very cold or ice-water1 slightly salted1 for half an hour4 ,blanch by plunging them for an instant into boiling water1 after which lay for five minutes in ice-water4 ,this process makes them white and firm4 ,put them into a covered saucepan with the broth1 which must be well seasoned with pepper and salt1 and1 if you like1 a very slight touch of onion4 ,sprinkle with nutmeg1 cover closely1 and stew steadily for an hour1 if the sweetbreads are of a fair size1 and you mean to serve them whole4 ,if they have been sliced1 three-quarters of an hour is sufficient4 ,heat the cream in another saucepan until scalding hot1 but not boiling4 ,take it from the fire1 and stir carefully1 a little at a time1 into the beaten eggs4 ,just before the sweetbreads are taken from the fire1 add this mixture slowly1 stirring all the time4 ,leave it in the saucepan just long enough to cook the eggs1 but do not let it boil4 ,stir in the parsley at the same time4 ,turn out in a hot covered dish4 ,,larded ,,sweetbreads ,,stewed4 #c fine sweetbreads4 pound fat salt pork1 cut into long narrow strips4 #a cup good veal gravy4 #a small pinch of cayenne pepper4 #a table-spoonful of mushroom catsup4 ,juice of half a lemon4 ,parboil the sweetbreads for five minutes4 ,the water should be boiling when they are put in4 ,plunge immediately into very cold salt water4 ,let them lie in this for five minutes1 wipe them dry with a soft1 clean cloth1 and lay upon a cool dish until perfectly cold4 ,lard them closely with the strips of salt pork4 ,stew gently for twenty-five minutes in the gravy1 which must be rich and thick4 ,add lemon-juice1 catsup1 cayenne1 and1 if needed1 a little salt4 ,lay the sweetbreads in order on a flat dish1 pour the gravy over them1 and garnish with sliced lemon laid in the triangular spaces left between three-cornered bits of fried toast4 ,n4,b4 ,a pleasant addition to this dish1 as to the brown fricassee of sweetbreads1 is force-meat of chopped beef or veal very finely minced and worked to a paste with hard-boiled yolk of egg1 a little crumbed bread1 a spoonful or two of gravy or butter4 ,season very highly1 work in the beaten yolk of a raw egg to bind the mixture1 and make into oval balls a little larger than olives4 ,flour these1 and lay on a floured plate1 so as not to touch one another4 ,set in a quick oven until they are firm and hissing hot1 garnish the dish with them instead of the sliced lemon1 and pour the hot gravy over them and the triangles of toast as well as the sweetbreads4 ,an outer circle of parsley looks well with these4 ,,larded ,,sweetbread--,,fried4 #c or #d sweetbreads4 #d or #e slices very fat salt pork4 ,a little pepper4 ,parboil1 blanch and lard1 as in preceding receipt4 ,have ready a clean1 hot frying-pan barely greased with a little butter4 ,put in the sweetbreads1 and fry without other fat than that of the pork lardoons which should project half an inch on each side of the sweetbreads4 ,cook steadily1 turning the sweetbreads frequently1 until they are of a nice brown4 ,cut into one with a small sharp knife1 to assure yourself that it is done4 ,remove to a hot1 well-buttered dish1 and garnish with sprigs of parsley1 which have been crisped1 but not burned1 in a little boiling butter4 ,,broiled ,,sweetbreads4 ,parboil and blanch1 as already directed1 by putting first into hot water1 and keeping it at a fast boil for five minutes1 then plunging into ice-cold1 a little salted4 ,when the sweetbreads have lain in this ten minutes1 wipe them very dry1 and with a sharp knife split each in half1 lengthwise4 ,broil over a clear1 hot fire1 turning every minute as they begin to drip4 ,have ready upon a deep plate some melted butter1 well salted and peppered1 mixed with catsup or pungent sauce4 ,when the sweetbreads are done to a fine brown lay them in this1 turning them over several times1 and set1 covered1 in a warm oven4 ,lay rounds of fried bread or toast within a chafing-dish1 and a piece of sweetbread on each4 ,pour the rest of the hot butter1 in which they have been lying1 over them1 and send to table4 ,,roasted ,,sweetbreads4 #c sweetbreads4 #a cup brown gravy--veal1 if you can get it4 #b eggs1 beaten light4 #b table-spoonfuls of butter1 melted4 ,large handful of bread-crumbs4 #a table-spoonful mushroom or tomato catsup4 #a small glass brown sherry4 ,a very little onion1 minced fine1 and stewed in the gravy4 ,soak the sweetbreads in tepid water for half an hour2 then boil in hot water ten minutes1 plunging into very cold at the end of this time4 ,wipe perfectly dry1 coat with the beaten egg1 then with the bread-crumbs4 ,repeat this until they are thickly and closely covered4 ,lay upon a baking-pan1 put the butter1 a little at a time1 over them1 that it may soak into the crumbs2 set in a moderate oven1 turn another pan over them1 and bake1 covered1 three-quarters of an hour1 if of fair size1 basting from time to time with the veal gravy4 ,dish them upon toast or fried bread1 give the gravy a boil-up when you have added the catsup and wine1 and strain it over the sweetbreads4 ,,sweetbreads ,,saut,s ,,au ,,vin4 #c sweetbreads4 #a table-spoonful of butter4 #a table-spoonful chopped onion and parsley1 mixed4 #a cup brown gravy--veal or fowl4 #a glass brown sherry or fresh champagne4 ,salt and pepper to taste4 #a table-spoonful mushroom1 or tomato catsup4 ,parboil and blanch the sweetbreads1 as usual2 let them get perfectly cold2 cut lengthwise into slices about a quarter of an inch thick4 ,have the butter hot in a frying-pan1 and lay them in4 ,cook ten minutes1 shaking1 tossing and turning them all the while2 then add the gravy1 catsup1 onion1 parsley and other seasoning previously heated together4 ,shake all until they have stewed and bubbled at boiling-heat for five minutes1 put in the wine1 boil up once1 and pour into a hot dish4 ,,kidneys1 ,although less liked generally1 are yet esteemed a bonne bouche by the epicure whose appetite has been educated by what is commonly styled 8fancy0 cookery4 ,they are cheaper than sweetbreads1 and less difficult to keep1 if less delicate in flavor4 ,,fried ,,kidneys4 #c fine large kidneys--the fresher the better4 #c table-spoonfuls of butter4 cup of good brown gravy--veal1 mutton or beef4 ,a teaspoonful of chopped parsley1 and half as much minced onion4 ,pepper and salt to taste4 ,skin the kidneys1 and cut crosswise into round slices a quarter of an inch thick4 ,roll them in flour4 ,have ready in a frying-pan the butter well seasoned with pepper1 a little salt1 the parsley and onion4 ,when it begins to simmer over the fire1 lay in evenly and carefully the slices of kidney4 ,fry gently for two minutes1 turn1 and let them fry as long on the other side1 or until they are of a light brown4 ,if cooked too much1 or too fast1 they become tough and tasteless4 ,remove instantly from the frying-pan with an egg-beater or perforated skimmer1 and arrange in order on a hot dish4 ,add to the gravy in the pan1 a few tablespoonfuls of broth1 thicken with browned flour1 boil up once1 and pour over the kidneys4 ,or1 ,you can substitute for the butter in the pan three or four table-spoonfuls of chopped fat salt pork4 ,let it heat to hissing1 put in the seasoning1 stir up well and fry the kidneys with the bits of pork4 ,then1 proceed according to the latter part of the foregoing receipt4 ,,toasted ,,kidneys4 #c kidneys skinned and split lengthwise1 each into #c pieces4 pound of fat salt pork1 cut into slices4 ,pepper and salt4 ,slices or rounds of toasted bread from which the crust has been pared4 ,lay the kidneys upon a very hot plate 7a tin one is best7 in front of1 and on a level with a clear brisk fire4 ,toast the pork upon a fork1 slice by slice1 holding it so that the gravy will drip upon the kidneys beneath4 ,when the pork is done1 lay it upon another hot plate1 and set this in the place just occupied by the kidneys4 ,toast these in their turn1 so that the gravy which falls from them shall drop upon the pork4 ,turn them frequently1 and be careful not to lose a drop of the gravy from kidneys or pork4 ,when the gravy ceases to flow the kidneys are done4 ,serve upon the toast on a hot dish2 cut the pork into strips1 and lay along the sides of the dish4 ,pour the gravy over kidneys and toast4 ,this latter should either be fried previously in butter1 or be well buttered if toasted in the usual way4 ,pepper and salt just before sending to table1 as salt hardens and toughens the kidneys4 ,,kidneys ,,stewed ,,with ,,wine4 #c kidneys4 #c table-spoonfuls of butter4 #a onion1 minced4 #a table-spoonful mushroom1 or walnut catsup4 #c table-spoonfuls rich brown gravy4 #a glass of claret4 ,pepper and salt to taste4 ,cut the kidneys into round slices4 ,heat the butter to a boil in a frying-pan1 stir in the chopped onion1 then lay in the slices of kidney1 and fry two minutes4 ,have in another vessel the gravy1 catsup and wine1 ready heated4 ,take up the kidneys1 draining from them every drop of fat1 and transfer to this gravy4 ,cover closely1 stew gently for five minutes1 or until tender1 and serve directly4 ,,broiled ,,kidneys4 #b kidneys4 #b table-spoonfuls of melted butter4 ,pepper and salt1 and a little chopped parsley4 ,skin the kidneys carefully1 but do not slice or split them4 ,lay for ten minutes in warm 7not hot7 melted butter1 rolling them over and over1 that every part may be well basted4 ,broil on a gridiron over a clear fire1 turning them every minute4 ,they should be done in about twelve minutes1 unless very large4 ,sprinkle with salt and pepper1 and lay on a hot dish1 with a bit of butter upon each4 ,cover and send up immediately4 ,,stewed ,,kidneys4 #c kidneys4 #c table-spoonfuls melted butter4 ,juice of half a lemon1 and a pinch of grated lemon-peel4 ,a very little mace1 and pepper and salt to taste4 #a teaspoonful chopped onion4 #a cup good brown gravy4 ,cut each kidney lengthwise into three pieces2 wash these well and wipe dry4 ,warm the butter in a frying-pan2 put in the kidneys before this is really hot1 with the seasoning and gravy4 ,simmer all together1 closely covered1 about ten minutes4 ,add the lemon-juice2 take up the kidneys and lay upon a hot dish1 with fried or toasted bread underneath4 ,thicken the gravy with browned flour1 boil up once1 pour over all1 and serve4 ,,kidneys ,,la ,,brochette4 #d kidneys--those of medium size are preferable to large4 #b great spoonfuls of butter4 #a great spoonful chopped parsley1 onion1 and very fine bread-crumbs4 ,juice of half a lemon4 ,pepper and salt to taste4 ,split the kidneys lengthwise1 but not quite through1 leaving enough meat and skin at one side to act as a sort of hinge4 ,rub them well inside with melted butter1 and lay them open1 as you would small birds1 the back downward1 upon a buttered gridiron1 over a bright fire4 ,they should be done in about eight minutes4 ,turn often while broiling4 ,have ready the stuffing of crumbs1 parsley1 onion1 and butter1 well seasoned4 ,heat in a saucepan1 stirring until smoking hot4 ,add the lemon-juice2 dish the kidneys1 put some of this mixture inside of each1 close the two sides upon it1 butter and pepper them1 and serve4 ,a few bits of fat salt pork1 minced very fine1 gives a good flavor to the stuffing4 ,the pork should have been previously cooked4 ,,haste ,,or ,,waste8 8,,ah6 you forget my sedan-chair10 said ,madame de ,stal1 when1 at the height of her social and literary fame some one wondered how she found time for writing amid her many and engrossing engagements4 ,the sedan-chair was the fashionable conveyance for ladies1 at that day1 in their round of daily calls or evening festivities1 and the brilliant ,frenchwoman secured within its closed curtains the solitude and silence she needed for composition4 ,an ,american authoress who wrote much and with great care--never sending her brain-bantlings into the world en dshabille--replied to a similar question3 8,my happiest thoughts come to me while ,i am mixing cake4 ,my most serious study-hours are those devoted apparently to darning the family stockings40 ,i entered a street-car1 not many days ago1 and sat down beside a gentleman who did not lift his eyes from a book he was reading1 or show1 by any token1 his consciousness of others' presence4 ,a side-glance at the volume told me it was ,froude's 8,history of ,england10 and ,i cheerfully forgave his inattention to myself4 ,the conductor notified him when he reached his stopping-place1 and1 with a readiness that betrayed admirable mental training1 he came out of the world through which the fascinating historian was leading him1 pocketed his book1 recognized me with a pleasant word1 and stepped to the pavement in front of his store1 the thorough business man4 8,that is an affected prig10 said a fellow-passenger1 by the time the other had left the car4 8,he and ,i take this ride in company every morning and afternoon4 ,it takes him half an hour to go from his house to his store2 and1 instead of amusing himself with his newspaper1 as the rest of us do1 he always has some heavy-looking book along--biography1 or history1 or a scientific treatise4 ,he begins to read by the time he is seated1 and never leaves off until he gets out4 ,it is in wretched taste1 such a show of pedantic industry40 ,after this growl of disapprobation1 the speaker buried himself anew in the advertising columns of the ,herald1 and ,i lapsed into a brown study1 which had for its germ the query1 8,is it1 then1 more respectable1 even among men1 to kill time than to save it80 ,i knew the reader of ,froude well4 ,he was1 as ,i have intimated1 a successful and a busy merchant2 and ,i had often marvelled at his familiarity with ,english belles-lettres1 and graver literature1 the study of which is usually given up to so-called professional men4 ,that hour a day explained it all4 ,the crowded street-car was his sedan-chair4 ,i also knew his critic2 had seen him placed at such a woful disadvantage in the society of educated men and women1 that my heart ached and my cheeks burned in sympathy with his mortification2 had heard him deplore the deficiencies of his early training1 and that the exigencies of his business-cares now made self-improvement impracticable4 ,he would have protested it to be an impossibility that he could find a spare hour a day to devote to the neglected task2 six hours a week--a whole day in a month1 two weeks in a year4 ,yet a fortnight of newspaper-reading and idle gossip would be a sorry entry in his year-book4 ,for this lazy murder of time cannot1 by any stretch of conscience1 be classed as healthful recreation1 any more than can the one1 two1 three1 ten hours a week during which ,mrs4 ,neverthink sits with folded hands1 discussing fashions and her neighbors' frailties1 the while her work is steadily doubling itself up1 snowball-like1 before the lever of each idle minute4 ,all work and no play would make ,mrs4 ,neverthink a dull and a diseased woman2 but the fact is1 she is not playing any more than she is working1 as she sits1 or stands to parley about trifles4 ,she is only wasting time1 making inevitable the haste4 ,oh6 these 8few words more10 with which the ,neverthink tribe prolong the agony of their would-be-if-they-could industrious sisters1 and heap up the burden of their own coming cares6 ,the words which mean nothing1 the driblets of a shallow1 sluggish stream that meanders into anybody's meadow1 and spreads itself harmfully over the nearest pastures1 instead of being directed into a straight1 beneficent channel6 8,i haven't a bit of system about me60 wails the worried creature1 when the ponderous snow-ball has finally to be heaved out of the way by her own hands4 ,it would be a matter of curious interest could ,i recount how often ,i have heard this plaint from those of my own sex who are thus straining and suffering4 ,from some it comes carelessly--a form of words they have fallen into the habit of repeating without much thought of what they mean4 ,with a majority 7,i wish ,i were not obliged to say it67 it is rather a boast than a lament4 ,the notable housekeeper who would be ashamed to admit that she does not look narrowly after paper and twine1 bits of cold meat and scraps of butter1 does not calculate wisely concerning coal1 candle-ends and crusts--confesses1 without a blush1 that she takes no thought of the gold-dust1 known among us as minutes and seconds1 sifting through her lax fingers4 ,by and by1 she is as truly impoverished as if she had thrown away the treasure in nuggets1 and then comes the lament1 not repentance4 ,she is 8run to death with work1 but she doesn't see how it is to be helped4 ,all other housekeepers are the same4 ,she never could economize time2 has no genius for arranging her labors to advantage40 ,the building of such an one is the heaping together of boulders with crevices between1 through which the winds of disappointment whistle sharply4 ,system1--by which we mean a sagacious and economical apportionment of the duty to the hour and the minute2 an avoidance of needless waste of time2 a courageous putting forth of the hand to the plough1 instead of talking over the work to be done while the cool morning moments are flying1--8,system10 then1 is not a talent6 ,i wish ,i could write this in terms so strong and striking as to command the attention1 enforce the belief of those whom ,i would reach4 ,it is not a talent4 ,still less is it genius4 ,it is a duty6 and she who shirks it does herself and others wrong4 ,if you cannot order your household according to this rule1 the fault is yours1 and the misfortune theirs4 8,we are living too fast60 is the useless note of alarm sounded from press1 and pulpit1 and lecture-room2 echoed in a thousand homes1 in various accents of regret and dismay2 most fearfully by the rattling clods upon the coffin-lid1 that hides forever the careworn face of wife and mother1 who has been trampled to death by the press of iron-footed cares4 ,is not this haste begotten by waste8 ,is there any good reason why1 in our homes--yours and mine1 my toiling sister--and in those of our neighbors to the right and left of us1 should not reign such method as prevails in our husbands' places of business8 ,why1 instead of meeting the morning with uplifted hands and the already desponding cry1 8,i have so much to do ,i cannot decide what to lay hold of first60 we should not behold our path already mapped out by our provident study over-night--its certain duties2 its probable stumbling-blocks2 recreation1 devotion and rest--each in its proper place8 ,why we should not be ready1 8heart within and ,god o'erhead10 to make the new day an event in our lives1 a stepping-stone to higher usefulness to our kind and toward heaven8 ,why we should not bring to hindrance1 as to duty1 the resolute1 hopeful purpose with which the miner bends over his pickaxe1 the gardener over his spade1 the book-keeper over his ledger8 ,why1 in short1 we should not magnify our office--make of housewifery1 and child-tending1 and sewing a profession--to be studied as diligently and pursued as steadily as are the avocations of the other sex8 ,i should not dare ask these questions1 were ,i not already convinced1 by years of patient examination of the subject1 that it is feasible for a clear-headed1 conscientious woman to do all this1 and more4 ,would not 8dare10 because ,i know by what a storm of indignant protest the queries will be met1 not only from those who pride themselves upon the amiable foible of 8having no system10 but on the part of deep-hearted women who are really anxious to do their share of this world's great work4 ,the pale-faced mother over the way will tell me of the clutch of baby-fingers upon her garments whenever she essays to move steadily onward1 and how the pressure of the same holds her eyes waking through the night-watches2 how the weight of baby-lips upon the breast saps strength and vitality together4 ,dear and precious cares she esteems these2 but they leave little time or energy for anything else4 ,the matron1 whose younglings have outgrown childhood1 is ready with her story of the toils and distractions of a family of merry girls who are 8in society10 and inconsiderate1 unpunctual 8boys10 who look to 8mother0 to supply1 for the present1 the place of the coming wife to each of them4 ,martha1 wedded and middle-aged1 but childless1 is overpowered by cares1 8put upon her by everybody10 she relates1 with an ever-renewed sense of injury wearing into her soul1 8because it is believed that women without children have nothing to do40 ,one and all1 they are eloquent upon the subject of unforeseen vexations1 the ever-hindering 8happenings0 that1 like the knots tied in wire-grass across the path by mischievous fairies1 are continually tripping them up4 8,moreover10 says ,mrs4 ,practical1 8there is little use in attempting to be methodical and to save the scraps of time unless other people do4 ,we are liable to have our precious hoard stolen at any moment4 ,if my next-door neighbor persists in #8dropping in' whenever she feels lonely1 or wants a receipt1 or has a morsel of news she cannot keep1 and cannot withdraw her unseasonable foot from my house under an hour at each visit1 of what avail are my watchfulness and diligence80 ,with her accustomed shrewdness1 ,mrs4 ,practical has put her finger upon the hardest knot of the tangle4 ,says that other model of sterling1 every-day sense1 ,miss ,betsy ,trotwood1 touching ,mr4 ,micawber's difficulties3 8,if he is going to be continually arrested1 his friends have got to be continually bailing him out--that is all60 ,the family of ,neverthinks 78may their tribe decrease607 act upon the reverse principle4 ,if their acquaintances will be continually working themselves into line with the flying hours1 they--the ,neverthinks--must be zealous in pulling them to the rear4 ,they are like an army of mice scampering through the tidy cupboards of ,mesdames ,practical and ,notable4 ,they claim1 like ,death1 all seasons for their own4 ,against such there is no recognized law1 and no redress except in the determined will and wise co-operation of their victims4 ,dropping the fictitious personages1 let us talk of this matter plainly1 as face-to-face1 dear reader6 ,why have women1 as a class1 such an imperfect conception of the value of time to themselves and to others8 ,to ,mrs4 ,trollope belongs1 ,i believe1 the credit of bringing into general use a word which1 if not elegant1 is so expressive that ,i cannot do without it in this connection4 ,why do women dawdle away seconds and minutes and hours in playing at work1 or affecting to play8 ,a clever young girl was once showing me a set of chairs embroidered by herself4 ,knowing that she was her mother's efficient aid in the cares entailed by a large family1 ,i asked her how she had made the time for the achievement4 8,o6 ,i did it in the betweenities60 she returned1 gayly4 8,between prayers and breakfast2 between the children's lessons2 between the spring and fall sewing2 between morning and evening calls1 and in a dozen other gaps4 ,i had a piece of it always within reach1 and every stitch taken was a gain of one40 ,we all need play--recreation1 wholesome and hearty diversion4 ,i would guard this point carefully4 ,god-willing1 we will talk of it1 more at length1 some time1 but to make the day's work even and close1 our life's work rich and ample1 we must look well after the 8betweenities40 ,let me probe a little more deeply yet4 ,have not the prejudices and gallantries of generations had their effect upon the formation of feminine opinions on this head8 begotten in many minds the impression that we are unjustly dealt with in being obliged to take up and carry forward as a life-long duty any business whatsoever8 ,is not the unspoken thought of such persons one of impatient disappointment at finding that earth is not a vast pleasure-ground and existence one long1 bright holiday8 ,if men will speak of and treat women as pretty playthings1 they at least should not complain when the dainty toy proves to be an unserviceable domestic machine4 ,a man who acknowledges that he dislikes the business by which he earns his living is looked upon with instant distrust1 as silly1 indolent1 or1 at the best1 unphilosophical4 ,if his auditor has occasion to avail himself of the services of one of the craft to which the unwilling workman belongs1 he will assuredly seek a man who would be likely to do himself and his employer more credit than can be given by his half-hearted labor4 ,but housewives confess freely that they loathe housekeeping and all pertaining thereto4 ,i speak that which ,i do know when ,i say that where you find one who works con amore in her profession1 there are two who drudge on grumblingly1 and consider themselves aggrieved because the morning brings labor and the evening care4 ,the fault begins very far back4 8,if girls knew when they were well off1 they would never marry40 8,a butterfly before marriage--a grub afterward40 8,let well enough alone40 8,she who weds may do well4 ,she who remains single certainly does better40 ,these are specimens of the choice maxims shouted from the reefs of matrimony to the pleasure-shallops gliding over the summer sea beyond the breakers4 ,by the time the boy begins to walk and talk1 the sagacious father studies his tastes and capacity in selecting a trade for him2 puts him fairly in training for the same so soon as he is well embarked in his teens2 sees for himself that his drill is thorough and his progress satisfactory4 ,of the lad's sisters their mother will tell you1 with tears in her eyes1 that she 8cannot bear to tie the dear girls down to regular duties4 ,let them take their pleasure now1 for when they marry1 trouble and responsibility must come40 ,not seeing that to the unskilled apprentice the practice of his art must be cruelly hard2 that her own loving hands are making tight the lashings of the load which the tender shoulders must bear until death cuts the sharp cords2 that in her mistaken indulgence she is putting darkness for light1 and light for darkness2 bitter for sweet1 and sweet for bitter4 ,,meats1 ,,including ,,poultry ,,and ,,game4 ,,calf',s ,,liver l',anglaise4 #b pounds fresh liver4 pound fat salt pork4 #b table-spoonfuls of butter4 #a small shallot1 minced very fine4 #a teaspoonful chopped parsley4 ,cut the liver into slices half an inch thick4 ,lay these smoothly in a saucepan in which the butter has already been melted1 but not allowed to get hot4 ,chop the pork into very small bits1 and spread upon the liver4 ,sprinkle over this the minced parsley and onion1 and season to your fancy with salt and pepper4 ,cover the saucepan closely1 and set it where it will heat so moderately that the juices will be drawn out without simmering4 ,care must be taken to observe this direction exactly1 as both the tenderness and flavor of the liver are impaired by stewing4 ,at the end of an hour and a half increase the heat gradually until the contents of the saucepan begin to bubble4 ,remove from the fire2 arrange the liver neatly upon a hot chafing-dish1 and keep this covered while you boil up and thicken with a little browned flour the gravy left in the saucepan4 ,pour over the liver and serve4 ,this process renders calf's liver tender and juicy to a degree that would seem incredible to those who know the much-abused edible only through the medium of the usual modes of cookery4 ,try it1 when you are at a loss for something new1 yet not expensive4 ,,calf',s ,,liver au ,domino4 #b pounds liver4 pound fat salt pork4 #b table-spoonfuls of butter4 ,seasoning of pepper1 parsley and onion4 ,cut the liver in pieces less than half an inch thick1 and rather more than an inch square4 ,string these evenly upon a slender skewer 7an old knitting-needle will do7 alternately with bits of fat pork of the same shape and width4 ,when the skewer is full1 lay for ten minutes in the melted butter1 season with pepper 7the pork salting it sufficiently71 minced onion1 and parsley1 then lay in a baking-pan1 and cover with a tin plate or shallow pan4 ,cook slowly in a moderate oven until the pork begins to crisp4 ,remove to a hot dish1 draw out the skewer carefully1 so as to leave the liver in the form in which it was cooked2 add a little hot water and butter to the gravy1 thicken with browned flour1 boil up once1 and pour over the dominoes of pork and liver4 ,,ollapodrida ,,of ,,lamb4 7,good47 ,the sweetbreads1 liver1 heart1 kidneys1 and brains of a lamb4 7,your butcher can easily procure all with timely notice47 ,handful of bread-crumbs4 #a raw egg1 beaten light4 ,one small1 young onion1 minced4 #a table-spoonful currant jelly4 ,season with salt1 pepper1 and parsley4 #a cup good broth4 ,parboil the sweetbreads for five minutes1 then simmer for ten in the gravy4 ,take them up1 and set aside to cool1 while you boil the brains in the same broth4 ,when both brains and sweetbreads are cold and firm1 slice1 dip in the egg1 then the crumbs1 and fry in good dripping or butter4 ,after the brains are taken from the broth1 put in the slices of heart1 and stew very gently for at least half an hour4 ,let them cool1 then fry with the minced liver in dripping seasoned with the onion1 minced fine4 ,slice the kidneys1 and having strained the useful broth from the liver1 return it to the saucepan1 and stew the kidneys in it for five minutes4 ,next1 fry these for two minutes--no more--in butter4 ,arrange all in a hot dish2 add to the fat left in the frying-pan the broth1 thicken with browned flour and the jelly1 season to taste1 and pour over the sweetbreads1 etc4 ,you can make a larger stew--or fry--of calf's sweetbreads1 liver1 heart1 and brains1 and by most people this would be relished more than the lamb ollapodrida4 ,it is a good plan to stew the various articles the day before you mean to eat them1 and have them all cold to your hand1 ready for frying4 ,,calf',s ,,liver saut4 #b pounds calf's liver1 cut into slices half an inch thick4 #b small young onions1 minced4 #a small glass of sherry4 #a table-spoonful mushroom or tomato catsup4 ,salt1 pepper1 and parsley1 with juice of a lemon4 ,good dripping or butter for frying4 ,slice the liver1 when you have washed and soaked it well1 and fry it1 turning often1 to a light-brown4 ,drain and lay in a hot chafing-dish4 ,mix with the dripping or butter the onions1 seasoning1 lemon-juice1 and browned flour for thickening4 ,boil up1 put in the catsup and wine1 heat almost to boiling again1 and pour over the liver4 ,,fricassee ,,of ,,calf',s ,,liver4 #b pounds liver1 cut into strips more than half an inch thick1 and as long as your finger4 #b young onions1 minced4 #a glass wine4 ,pepper1 salt and parsley4 ,butter or dripping for frying4 cup good gravy4 ,dredge the sliced liver with flour1 and fry to a light-brown1 quickly1 and turning often4 ,mince the onions and parsley1 and heat them in the gravy in a saucepan2 put in the fried liver1 let all stew together gently for ten minutes1 when pour in the wine1 and as soon as this is hot1 serve--the liver piled neatly and the gravy poured over it4 ,,calf',s ,,liver la mode4 #a fine liver1 as fresh as you can get it4 pound fat salt pork1 cut into lardoons4 #c table-spoonfuls of butter4 #b young onions4 #a table-spoonful ,worcestershire or ,harvey's sauce4 #b table-spoonfuls vinegar and a glass of wine4 teaspoonful cloves4 teaspoonful allspice4 teaspoonful mace4 #a table-spoonful sweet herbs1 cut fine4 ,pepper and salt to taste--very little of the latter1 as the pork should salt it sufficiently4 ,wash the liver in two waters and soak ten minutes in cold water1 slightly salted4 ,wipe dry1 make incisions in it about half an inch apart1 and insert the lardoons1 allowing them to project slightly on each side4 ,have ready in a frying-pan the sliced onion1 butter1 sweet herbs and spice4 ,put in the liver and fry to a good brown4 ,turn all into a saucepan1 add the vinegar and just enough water to cover the liver4 ,cover closely1 and simmer slowly an hour and a half4 ,take out the liver and lay on a hot dish1 add the wine and sauce to the gravy1 thicken with browned flour2 let it boil up once1 pour about the liver1 and send up the surplus in a boat4 ,this is good cold as well as hot1 cut in thin slices4 ,,rago,t ,,of ,,calf',s ,,head1 ,,or ,,imitation ,,turtle4 ,half of a cold boiled calf's head4 #a cup good gravy4 #d hard-boiled eggs4 ,about a dozen force-meat balls made of minced veal with bread-crumbs and bound with beaten egg1 then rolled in flour4 #a teaspoonful sweet herbs1 chopped fine4 ,a very little minced onion4 ,browned flour for thickening2 pepper and salt for seasoning4 #a glass brown sherry4 ,cut the meat of the calf's head evenly into slices of uniform size4 ,heat the gravy almost to a boil1 with the seasoning1 herbs and onion4 ,put in the meat1 simmer1 closely covered1 for fifteen minutes2 add the force-meat balls1 wine and the eggs sliced4 ,let all become smoking hot2 take up the meat2 pile neatly on a hot dish1 lay the eggs on it2 the force-meat balls at the base of the heap1 and pour a cupful of gravy over all1 sending up the rest in a boat4 ,this ragot is very nice1 and easily provided for by setting aside enough meat for it1 on the day you have calf's head soup1 if the head be large4 ,it is also a cheap dish1 as even a large head seldom costs more than a dollar1 and half will make a good ragot4 ,,rago,t ,,of ,,calf',s ,,head ,,and ,,mushrooms4 ,half a cold boiled calf's head1 sliced and free from bones1 also the tongue cut in round slices4 #a can ,french mushrooms 7champignons74 #a onion sliced4 #a cup strong gravy--beef1 veal1 game or fowl4 ,season with pepper1 salt and sweet herbs4 ,browned flour for thickening4 teaspoonful mixed allspice and mace4 ,juice of a lemon4 #a glass wine--claret or sherry4 #c table-spoonfuls butter for frying1 unless you have very nice dripping4 ,drain the liquor from the mushrooms and slice them4 ,fry the slices of meat five minutes in the hot butter or dripping4 ,take them out and put into a tin pail or inner compartment of a farina kettle4 ,pour warm1 not boiling1 water into the outer vessel1 cover the inner and set over the fire while you fry the mushrooms1 then1 the onion1 in the fat left in the frying-pan4 ,drain them and lay upon the meat in the inner sauce-pan4 ,have ready in another the broth1 spiced and seasoned1 and now pour this hot upon the meat and mushrooms4 ,cover closely and simmer for fifteen minutes4 ,strain off the gravy into a saucepan1 thicken2 let it boil up once2 add wine and lemon-juice1 and when it is again smoking hot1 pour over the meat and mushrooms in a deep dish4 ,some strips of fried toast are an acceptable addition to this ragot4 ,these should be laid on the heap of meat4 ,i have also varied it satisfactorily1 by putting in sliced hard-boiled eggs4 ,it is a good entre at dinner1 and a capital luncheon or breakfast-dish4 ,a ,,mould ,,of ,,calf',s ,,head4 ,a cold boiled calf's head freed from bones and cut into thin slices--or so much of it as you need for your mould4 #f hard-boiled eggs--also sliced4 ,five or six slices of cold boiled ham--corned is better than smoked4 #a large cupful of the liquor in which the head was boiled1 stewed down to a rich gravy and well seasoned with pepper1 salt1 mace and minced onion4 ,strain before using4 ,line the bottom of a buttered mould with the slices of egg also buttered on the outer side1 that they may easily leave the mould4 ,salt and pepper them1 then fill the mould with alternate layers of sliced calf's head1 ham1 sliced eggs1 seasoning1 etc41 pouring in the gravy last4 ,if you have no top for the mould1 make a stiff paste of flour and water to close it in and preserve flavor and juices4 ,when done1 set it1 still covered1 in a cool place4 ,when cold and firm1 slice for luncheon or tea4 ,or1 ,you can chop both kinds of meat fine1 also the eggs1 and pack in successive layers within your mould4 ,a little lemon-juice and minced parsley1 with a touch of catsup1 will improve the gravy4 ,,calf',s ,,brains ,,fried4 ,the brains1 well washed1 and scalded in boiling water for two minutes1 then laid in very cold4 #b eggs well beaten4 ,a little flour and butter4 ,salt and pepper4 ,beat the brains1 when perfectly cold1 into a paste2 season1 add the eggs and enough flour to make a good batter1 with less than a teaspoonful of butter to prevent toughness4 ,have ready some good dripping in the frying-pan1 and when it is hissing hot1 drop in the batter in spoonfuls and fry4 ,or-- ,you can fry on the griddle1 like cakes4 ,they are very palatable either way when cooked quickly and freed of every clinging drop of grease4 ,,calf',s ,,brains ,,on ,,toast4 ,the brains4 #c eggs1 beaten light4 ,salt1 pepper and parsley4 ,six or eight rounds of fried bread4 #b table-spoonfuls butter4 ,soak the brains fifteen minutes2 free from skin and fibre2 then drop them into boiling water in which you have put a little salt and a teaspoonful of vinegar4 ,boil hard for ten minutes1 then throw the brains into ice-cold water4 ,when well cooled break them up with a wooden or silver spoon2 and stir into the beaten eggs with the seasoning4 ,have ready the butter in a hot frying-pan1 pour in the mixture and stir rapidly for two minutes1 or until it is a soft mass like stirred eggs4 ,lay the toast upon a hot dish and heap the brains upon it4 ,this dish is rendered yet more savory1 if you will pour some good well-seasoned gravy over the mounds of brains and the toast4 ,,veal ,,cutlets 7,stewed74 #b pounds veal cutlets1 nicely trimmed4 #a small onion1 sliced4 #d table-spoonfuls strained tomato sauce4 ,enough butter or clear dripping to fry the cutlets4 ,salt and pepper with a bunch of sweet herbs4 cup gravy4 ,fry the cutlets to a light brown1 but not crisp2 take them out and put into a covered saucepan4 ,have ready the gravy in another1 with the tomato sauce stirred into it4 ,fry the onion in the fat from which you have taken the cutlets1 and add with the fat to the gravy4 ,pour all over the cutlets and simmer1 covered1 twenty minutes4 ,,mock ,,pigeons4 #c or #d fillets of veal4 ,force-meat of bread-crumbs and minced pork1 seasoned4 cup mushrooms and a little minced onion4 #a sweetbread4 ,a dozen oysters4 cup strong brown gravy4 #a glass of wine4 ,take the bone1 if there be any1 out of the fillets 7or cutlets1 or steaks7 of veal2 spread each thickly with the force-meat1 and roll up tightly1 binding with packthread4 ,put into a baking-pan with enough cold water to half-cover them2 turn another pan over them and bake from three-quarters of an hour to an hour in proportion to their size4 ,meanwhile1 boil the sweetbread fifteen minutes1 blanch in cold water2 cut into dice1 and put into a saucepan with the gravy1 which let simmer on the hob4 ,cut the mushrooms into small pieces and fry with the onion in a little butter1 then add to the heating gravy4 ,in still another vessel1 when the veal is nearly done1 heat the oysters1 also chopped fine1 seasoning with salt and pepper4 ,when the 8pigeons0 are tender throughout1 uncover1 baste generously with butter1 and brown4 ,transfer to a hot flat dish2 clip the packthread and gently withdraw it1 not to injure the shape of the rolled meat4 ,let the gravy in which they were roasted come to a fast boil1 thicken with browned flour and pour into the saucepan containing the sauce1 sweetbreads1 etc4 ,boil up once1 add the wine2 take from the fire and put in the chopped oysters4 ,stir all together well in the saucepan1 pour a dozen spoonfuls1 or so1 over the 8pigeons10 taking up the thickest part2 send the rest to table in a gravy tureen4 ,you can make a simpler sauce by leaving out the sweetbreads1 etc41 and seasoning the gravy in the baking-pan with tomato sauce4 ,these 8pigeons0 will make an attractive variety in the home bill of fare1 and do well as the pice de rsistance of a family dinner4 ,a ,,veal ,,turnover4 ,remains of roast veal--cold1 minced fine1 and seasoned4 #b or #c eggs4 #a cup milk4 ,flour to make a good batter--about #d table-spoonfuls4 #b table-spoonfuls of butter4 ,chopped parsley1 pepper1 and salt4 ,heat the butter to a boil in the frying-pan4 ,mix the eggs1 milk1 flour1 parsley1 pepper1 and salt into a batter1 and pour it into the frying-pan4 ,lay in the middle1 as soon as it begins to 8form10 the minced meat4 ,fry rather slowly1 taking care that the batter does not burn4 ,when done on one side1 fold the edges of the pancake over to the middle1 enclosing the meat1 and turn with a cake spatula4 ,when both sides are of a delicate brown1 put the cake 8turner0 under it1 and slip over to a hot dish4 ,send around a little gravy in a boat4 ,,meat ,,and ,,potato ,,puffs4 ,slices of cold roast beef or mutton1 and as many of corned ham4 #b eggs4 #a cup milk4 ,enough potatoes and flour to make a good paste4 ,pepper1 salt1 and mustard1 or catsup4 ,mash the potatoes1 mix with them the eggs1 well beaten1 and whip up to a cream1 adding the milk gradually4 ,add flour enough to enable you to roll it out into a sheet4 ,cut into squares1 and in the centre of each lay a slice of beef or mutton1 well seasoned with pepper and salt1 and spread with made mustard or catsup4 ,lay on this a slice of ham of the same shape and size2 fold the paste into a triangular 8turnover10 printing the edges deeply with a jagging-iron1 and fry in butter or beef-dripping to a nice brown4 ,take up so soon as they are done2 lay on white paper for a moment to absorb the grease1 and serve hot4 ,,scalloped ,,chicken4 ,cold roast or boiled chicken--chiefly the white meat4 #a cup gravy4 #a table-spoonful butter1 and #a egg1 well beaten4 #a cup of fine bread-crumbs4 ,pepper and salt4 ,rid the chicken of gristle and skin1 and cut--not chop--into pieces less than half an inch long4 ,have ready the gravy1 or some rich drawn butter1 in a saucepan on the fire4 ,thicken it well1 and stir in the chicken1 boil up once1 take it off1 and add the beaten egg4 ,cover the bottom of a buttered dish with fine bread-crumbs1 pour in the mixture1 and put another thick layer of crumbs on top1 sticking bits of butter all over it4 ,bake to a delicate brown in a quick oven4 ,or-- ,instead of the gravy make a white sauce1 as follows3 #a cup cream or rich milk4 #b table-spoonfuls butter and #a beaten egg4 #a table-spoonful corn-starch1 wet in cold milk4 ,pepper1 salt and parsley4 ,heat the cream to a boil1 stir in the corn-starch until it thickens2 then the butter1 seasoning and egg4 ,take at once from the fire1 add the minced chicken1 and proceed as already directed4 ,turkey may be used instead of chicken2 also veal4 ,,scalloped ,,beef 7,very good74 ,some minced beef or lean mutton4 #a young onion1 minced4 cup gravy4 ,some mashed potato4 #a table-spoonful of butter to a cup of potato4 #a table-spoonful of cream to the same4 ,pepper and salt4 ,catsup1 if mutton be used2 made mustard for beef4 #a beaten egg for each cupful of potato4 ,mash the potato while hot1 beating very light with the butter and cream--lastly1 the egg4 ,too much attention cannot be paid to this part of the work4 ,fill a buttered baking-dish1 or scallop shells with the minced meat1 seasoned with onion1 pepper1 salt and mustard or catsup1 moisten with gravy1 and cover with the mashed potato at least half an inch thick if your dish be large4 ,smooth this over and bake to a light brown4 ,just before you draw them from the oven glaze by putting a bit of butter on the top of each scallop4 ,,mince ,,of ,,veal ,,or ,,lamb4 #a cup gravy1 well thickened4 ,the remains of cold roast meat--minced1 but not very fine4 #b table-spoonfuls cream1 or rich milk4 #a saltspoonful mace4 ,pepper and salt to taste1 with chopped parsley4 #a small onion4 #a table-spoonful butter4 #c eggs well whipped4 ,heat the gravy to a boil1 add the milk1 butter1 seasoning1 onion1 lastly the eggs1 and so soon as these are stirred in1 the minced meat1 previously salted and peppered4 ,let it get smoking hot1 but it must not boil4 ,heap in the middle of a dish1 and enclose with a fence of fried potato or fried triangles of bread4 ,if well cooked and seasoned1 this is a savory entre4 ,,white ,,fricassee ,,of ,,rabbit4 #a young rabbit4 #a pint weak broth4 pound fat salt pork4 #a onion1 sliced4 ,chopped parsley1 pepper and salt4 ,a very little mace4 #a cup of milk or cream4 #a table-spoonful corn-starch or rice flour4 #a table-spoonful butter4 ,joint the rabbit neatly and cut the pork into strips4 ,put on the rabbit to boil 7when it has lain in salt-and-water half an hour7 in the broth1 which should be cold4 ,put in the pork with it1 and stew1 closely covered1 and very gently1 an hour1 or1 until tender1 before adding the onion1 seasoning and parsley4 ,when you do this1 take out the pieces of rabbit1 put in a covered dish to keep warm and boil down the gravy very fast1 for fifteen minutes4 ,take out the pork1 then strain the gravy through your soup-strainer4 ,let it stand five or six minutes in a cold place that the fat may rise4 ,skim this off2 return the gravy to the saucepan1 and when it is almost on the boil1 stir in the cream or milk in which the corn-starch has been dissolved4 ,stir until it thickens1 put in the butter1 then the pieces of rabbit and the pork4 ,all must simmer together five minutes1 but not boil4 ,when it is smoking hot1 lay the rabbit neatly on a dish1 pour over the gravy1 garnish with parsley and sliced lemons and serve4 ,,brown ,,fricassee ,,of ,,rabbit1 or 8,,jugged ,,rabbit40 #a young but full-grown rabbit1 or hare4 pound fat salt pork1 or ham4 #a cup good gravy4 ,dripping or butter for frying4 #a onion1 sliced4 ,parsley1 pepper1 salt and browned flour4 #a glass of wine4 #a table-spoonful currant jelly4 ,let the rabbit lie1 after it is jointed1 for half an hour in cold salt-and-water4 ,wipe dry1 and fry to a fine brown with the onion4 ,have ready a tin pail1 or the inner vessel of a farina-kettle2 put in the bottom a layer of fat salt pork1 cut into thin strips2 then1 one of rabbit1 seasoning well with pepper1 but scantily with salt4 ,sprinkle the fried onion over the rabbit1 and proceed in this order until your meat is used up4 ,cover the vessel1 and set in another of warm water4 ,bring slowly to a boil1 and let it stand where it will cook steadily1 but not fast1 for three-quarters of an hour1 if the rabbit be large4 ,take out the meat1 arrange it on a dish1 add the jelly1 beaten up with the browned flour1 to the gravy1 then the wine4 ,boil up quickly and pour over the rabbit4 ,do not fail to give this a trial4 ,,curried ,,rabbit4 #a rabbit1 jointed4 pound fat salt pork4 #a onion1 sliced4 cup cream4 #a table-spoonful corn-starch4 ,pepper1 salt and parsley1 and #b eggs well beaten4 #a dessert spoonful good curry-powder4 ,soak the jointed rabbit half an hour in cold salt-and-water1 then put into a saucepan with the pork cut into strips1 the onion and parsley1 and stew steadily1 not fast1 in enough cold water to cover all1 for an hour1 or until the rabbit is tender4 ,take out the meat and lay on a covered chafing-dish to keep warm1 while you boil the gravy five minutes longer4 ,let it stand a few minutes for the fat to rise1 skim it and strain4 ,return to the fire2 let it almost boil1 when put in the corn-starch4 ,stir to thickening1 put in the curry-powder1 the rabbit and pork1 and let all stand covered1 in a vessel of boiling water1 fifteen minutes4 ,take up the meat1 pile upon the chafing-dish2 add to the gravy the cream and eggs1 and stir one minute before pouring over the meat4 ,all should stand1 covered1 in the hot-water chafing-dish about five minutes before going to table4 ,no arbitrary rule can be given as to the length of time it is necessary to cook game before it will be tender1 since there are so many degrees of toughness in the best of that recommended by your reliable provision merchant as 8just right40 ,hence1 my oft-reiterated clause1 8or1 until tender40 ,you can curry chicken in the same manner as rabbit4 ,,devilled ,,rabbit4 #a rabbit1 jointed1 as for fricassee4 #c table-spoonfuls butter4 ,a little cayenne1 salt and mustard4 #a teaspoonful ,worcestershire sauce1 and #a table-spoonful vinegar4 ,parboil the rabbit1 and let it get perfectly cold2 then score to the bone1 the gashes about half an inch apart4 ,melt together in a saucepan the butter and seasoning4 ,stir up well1 and rub each piece of the rabbit with the mixture1 working it into the gashes4 ,broil over a clear fire1 turning as soon as they begin to drip4 ,when they are brown lay on a hot dish1 and pour melted butter over them4 ,let them lie in this1 turning several times1 for three or four minutes4 ,put the rest of the mixture on them1 if any be left1 and serve4 ,,devilled ,,fowl4 ,use only the legs and upper part of the wings of roasted or boiled fowls4 ,treat precisely as you do the rabbit in the foregoing receipt4 ,,salmi ,,of ,,game4 ,an underdone roast duck1 pheasant1 or grouse4 #a great spoonful of butter4 #b onions1 sliced and fried in butter4 #a large cup strong gravy4 ,parsley1 marjoram and savory4 ,pepper and salt4 ,a pinch of cloves1 and same of nutmeg4 ,cut your game into neat joints and slices1 taking all the skin off4 ,put refuse bits1 fat1 skin1 etc41 into a saucepan with the gravy1 the fried onions1 herbs1 spice1 pepper and salt4 ,boil gently one hour2 let it cool until the fat rises1 when skim it off and strain the gravy4 ,return it to the saucepan1 and1 when it heats1 stir into it the butter and thicken with browned flour4 ,boil up sharply for five minutes and put in the pieces of duck4 ,after this1 the salmi must not boil4 ,neglect of this rule ruins most of the so-called salmis one sees upon private as well as upon hotel tables4 ,set the saucepan in a vessel of boiling water1 and heat it through1 letting it stand thus ten minutes4 ,arrange the meat upon a hot dish1 and pour the gravy over it4 ,garnish with triangles of fried bread1 and serve a piece to each guest with the salmi4 ,,roast ,,rabbits4 ,a pair rabbits4 pound fat salt pork1 cut into thin slices4 #b table-spoonfuls butter1 and #a glass of wine4 ,bread-crumbs1 chopped pork1 parsley1 grated lemon-peel1 salt and pepper for the stuffing4 #a egg1 beaten light1 and #a onion1 sliced4 ,skin and clean the rabbits 7or hares71 and lay in cold salt-and-water half an hour4 ,prepare the dressing as above directed1 binding with the egg4 ,wipe the rabbits dry inside and out1 stuff with the prepared mixture1 and sew them up closely4 ,cover the backs of the rabbits with the sliced pork1 binding it in place with packthread wound around and around the bodies4 ,lay them in the baking-pan1 backs uppermost2 pour into it about two cupfuls of cold water1 cover closely1 and steam for an hour1 raising the upper pan now and then to pour a few spoonfuls of the boiling water about the rabbits over their backs1 that the pork may not crisp2 then remove the cover1 clip the packthread1 and take off the pork4 ,brown the rabbits1 basting bountifully and frequently with butter4 ,chop the pork1 and crisp in a frying-pan with the sliced onion4 ,when the rabbits are done transfer to a hot dish2 pour the gravy into a saucepan with the pork and onion4 ,boil up once1 and strain before thickening with browned flour4 ,add the wine1 give a final boil1 and pour over and about the rabbits1 sending up the surplus in a tureen4 ,pigeons and grouse are very fine roasted in this way1 also partridges4 ,,braised ,,wild ,,duck ,,or ,,grouse4 ,a pair of ducks or grouse4 #a onion1 minced fine4 ,bread-crumbs1 pepper and salt1 a pinch of sage1 and a little chopped pork for stuffing4 #d table-spoonfuls of butter1 or good dripping4 #a cup gravy4 ,browned flour4 ,prepare and stuff the fowls as for roasting4 ,have ready the butter or dripping hot in a large frying-pan1 and fry first one fowl1 then the other in this1 turning as it browns below4 ,then lay them in a large sauce-pan and pour the gravy1 previously heated1 in with them4 ,cover closely and stew gently for an hour1 or until the game is tender4 ,transfer the fowls to a hot dish and cover it1 to keep in flavor and warmth while you strain the gravy4 ,let it cool a little to throw up the grease4 ,skim1 thicken with browned flour1 and boil up well for five minutes4 ,skim again1 put back the duck into the gravy1 and let all stand heating--not boiling--five minutes more1 before dishing4 ,pour a few spoonfuls of gravy over the ducks on the dish2 the rest into a tureen4 ,send around green peas and currant jelly with them4 ,,roast ,,quails4 #f plump quails4 #ab fine oysters4 #c table-spoonfuls butter4 ,pepper and salt1 and fried bread for serving4 ,clean the quails and wash out very carefully with cold water in which been dissolved a little soda4 ,cleanse finally with pure water and wipe dry1 inside and out4 ,place within the body of each bird a couple of oysters or one very large one1 sew it up and range all1 side by side1 in a baking-pan4 ,pour a very little boiling water over them to harden the outer skin and keep in the juices1 and roast1 covered1 about half an hour4 ,then uncover and baste frequently with butter while they are browning4 ,serve upon rounds of fried bread1 laid on a hot dish4 ,put a spoonful of gravy upon each1 and send up the rest in a boat1 when you have thickened and strained it4 ,if you like1 you may add a glass of claret and a table-spoonful of currant jelly to the gravy after the quails are taken up4 ,be careful to sew up small game with fine cotton that will not tear the meat when it is drawn out4 ,,fricasseed ,,chicken l',italienne 7,fine74 ,pair of chickens4 pound fat salt pork1 cut into strips4 #b sprigs of parsley4 #a sprig thyme4 #a bay leaf4 ,a dozen mushrooms4 #a small onion4 #a clove4 #a table-spoonful of butter4 #a table-spoonful of salad oil4 #b glasses wine--white1 or pale sherry4 ,cut the chickens into joints2 put them with the pork into a saucepan with a very little water1 and stew1 covered1 until tender4 ,remove the chicken to a hot-water chafing-dish and keep warm while you prepare the gravy4 ,turn the liquor in which the chickens were cooked into a frying-pan1 thicken with browned flour2 put into it the herbs1 onion1 clove and the mushrooms chopped very fine4 ,boil up sharply2 add the butter and stew fast half an hour4 ,then add the wine and oil4 ,simmer a few minutes1 and strain through a coarse cullender over the chicken4 ,i have understated the merits of this admirable fricassee by styling it 8fine40 ,the dear friend upon whose table ,i first saw it1 will1 ,i am sure1 earn the thanks of many other housewives1 with my own1 by giving the receipt4 ,,minced ,,chicken ,,and ,,eggs4 ,remains of roast or boiled chicken4 ,stuffing of the same4 #a onion cut fine4 cup of cream4 #a table-spoonful flour or corn-starch4 ,parsley1 salt1 and pepper4 #f or #h eggs4 cup gravy1 and handful of bread-crumbs4 ,cut the meat of the fowls into small1 neat squares4 ,put the bones1 fat1 and skin into a saucepan1 with the onion and enough cold water to cover them1 and stew gently for an hour or more4 ,strain1 let it stand for a little while that the fat may rise1 skim1 and return to the saucepan4 ,when hot to boiling1 add the cream and thickening1 with the seasoning4 ,when it thickens1 put in the chicken1 after which it must not boil4 ,butter a deep dish2 cover the bottom with the stuffing of the fowls1 crumbled or mashed up2 wet with gravy2 pour in the mince2 strew fine1 dry bread-crumbs over this1 and break the eggs carefully upon the surface4 ,more1 and if possible1 finer crumbs should cover these2 put a bit of butter on each egg1 pepper and salt1 and bake in a quick oven until the top begins to bubble and smoke4 ,the whites of the eggs should be well 8set10 the yolks soft4 ,i can safely recommend this receipt4 ,few 8pick-up0 dishes are more popular with those for whom it is my duty and delight to cater4 ,a mince of veal can be made in the same way1 in which case a little ham is an improvement1 also two or three hard-boiled eggs1 cut into dice1 and mixed with the meat4 ,,quenelles4 ,some cold1 white meat of fowls or veal4 #a cup fine bread-crumbs4 #c table-spoonfuls cream or milk4 #b table-spoonfuls melted butter4 #a egg1 well beaten4 #a cup well-flavored gravy4 ,pepper and salt4 ,chop the meat very fine4 ,wet the crumbs with milk1 and drain as dry as you can4 ,work into this paste the meat and egg1 seasoning well4 ,flour your hands1 and make the mixture into round balls1 rolling these in flour when formed4 ,have ready the gravy hot in a saucepan2 drop in the quenelles1 and boil fast five minutes4 ,take them up and pile upon a hot dish2 thicken the gravy with browned flour2 boil up once and pour over them4 ,or1 ,after making out the quenelles1 roll them in beaten egg1 then in cracker-crumbs1 and fry in good dripping seasoned with onion4 ,dry every drop of grease from them by rolling them upon paper1 and serve with the gravy poured over them4 ,these quenelles are nice served up with fricasseed sweetbreads1 or as a garnish for them1 or game4 ,,rechauff,e ,,of ,,veal ,,and ,,ham4 ,cold veal 7if underdone all the better7 and ham4 #b eggs1 beaten light4 ,handful of very fine bread-crumbs4 ,a little tart jelly4 ,dripping or butter for frying4 ,pepper1 salt1 and made mustard1 or catsup4 ,cut the veal and ham into rather thick slices of exactly the same size4 ,spread one side of a slice of veal with jelly1 one side of the ham with mustard or thick catsup4 ,press these firmly together1 that they may adhere closely1 dip in the beaten egg1 and roll in the bread 7or cracker7 crumbs1 which should be seasoned with pepper and salt4 ,fry very quickly2 dry off the grease by laying them on soft paper1 and pile upon a dish4 ,,roulades ,,of ,,beef4 ,some slices of rare roast beef4 ,some slices of boiled ham4 #b eggs1 beaten light4 ,butter or dripping for frying4 ,pepper and mustard4 ,a little thick gravy4 ,cut the beef into even1 oblong slices1 the ham rather thinner and smaller4 ,spread one side of the beef with mustard1 and pepper the ham4 ,lay the ham upon the beef and roll up together as tightly as possible2 roll in the egg1 then the cracker1 and pierce with a slender steel1 tin or wooden skewer in such a manner as to keep the roll pinned together4 ,put several on each skewer1 but do not let them touch one another4 ,fry brown2 lay on a dish1 and gently withdraw the skewers4 ,pour the gravy boiling hot over them4 ,small roulades are a convenient and toothsome garnish for game and roast poultry4 ,,roulades ,,of ,,mutton4 ,can be made in the same way1 but leaving out the ham1 and spreading the inside of each slice with currant jelly4 ,,fried ,,chicken4 #a tender young chicken1 cut into joints4 #b eggs1 beaten light4 cup of cracker-crumbs4 ,sweet lard1 dripping1 or the best salad-oil for frying4 ,lay the chicken in salt-and-water fifteen minutes2 wipe dry1 pepper and salt1 dip in the egg1 then in the cracker-crumbs1 and fry slowly in hot lard or dripping4 ,drain dry1 pile on a hot dish1 and lay sprigs of parsley over it4 ,,chicken ,,fried ,,whole4 #a young1 tender chicken1 trussed as for roasting1 but not stuffed4 ,butter or very nice dripping for frying4 ,clean the chicken1 wash out well1 and dry1 inside and out4 ,put it in your steamer1 or cover in a cullender over a pot of boiling water1 keeping it at a fast boil for fifteen or twenty minutes4 ,have ready the boiling hot fat in a deep frying-pan1 or cruller-kettle4 ,it should half cover the chicken1 when having floured it all over1 you put it in4 ,when one side is a light brown1 turn it4 ,when both are cooked1 take up1 put into a covered kettle or tin pail1 and set in a pot of hot water1 which keep at a slow boil1 half an hour4 ,if you like a delicate flavor of onion1 put a few slices in the bottom of the kettle before the chicken goes in4 ,anoint the chicken plentifully1 after laying it on a hot dish1 with melted butter in which you have stirred pepper and chopped parsley4 ,this is a new and attractive manner of preparing chickens for the table4 ,none but tender ones should be fried in any way4 8,,smothered0 ,,chicken4 #b tender chickens1 roasting size1 but not very large4 ,pepper1 salt and browned flour for gravy4 ,clean and wash the chickens1 and split down the back as for broiling4 ,lay flat in a baking-pan1 dash a cupful of boiling water upon them2 set in the oven1 and invert another pan over them so as to cover tightly4 ,roast at a steady1 but moderate heat1 about half an hour1 then lift the cover and baste freely with butter and a little of the water in which the fowls are cooking4 ,in ten minutes more1 baste again with gravy from the baking-pan4 ,in five more1 with melted butter and abundantly1 going all over the fowls1 which should now begin to brown4 ,increase the heat1 still keeping the chickens covered4 ,a few minutes before dishing them1 test with a fork to ascertain if they are tender4 ,when done they should be of a mellow brown hue all over the upper part--a uniform and pleasing tint4 ,dish1 salt and pepper them2 thicken the gravy left in the pan with browned flour1 adding a little water1 if necessary1 season with pepper1 salt and parsley1 and send up in a gravy boat4 ,the flavor of 8smothered0 chicken--so named by the ,virginia housewife of the olden time--is peculiar1 and to most palates delightful4 ,,smothered ,,chicken ,,with ,,oysters4 #a fine1 fat chicken4 #a pint of oysters1 or enough to fill the chicken4 ,dressing of chopped oysters1 parsley and crumbs4 #a table-spoonful butter4 #c table-spoonfuls cream4 #a table-spoonful corn-starch4 ,yolks of #c hard-boiled eggs4 ,pepper and salt to taste1 with chopped parsley for sauce4 ,clean the chicken1 washing it out with two or three waters4 ,fill the 8craw0 with the prepared stuffing1 tying up the neck very securely4 ,then1 pack the main cavity of the body with oysters and sew up the vent4 ,have ready a clean tin pail with a closely-fitting top4 ,put the fowl1 neatly trussed1 into it1 cover and set in a pot of cold water4 ,bring to a boil1 and cook slowly for more than an hour after the water in the outer vessel begins to boil4 ,if the fowl be not young1 it may be needful to keep it in two hours4 ,do not open the inner vessel in less than an hour4 ,having ascertained that the chicken is tender throughout1 take it out and lay on a hot dish1 covering immediately4 ,turn the gravy into a saucepan1 thicken with the corn-starch1 add the cream1 parsley1 seasoning and the boiled yolks chopped fine4 ,boil up once2 pour a little over the chicken1 and serve the rest in a sauce-boat4 ,,fondu ,,of ,,chicken ,,or ,,other ,,white ,,meat4 ,some cold chicken1 veal1 or turkey minced fine4 #a cupful bread-crumbs--baker's bread is best4 #a cupful boiling milk4 #a table-spoonful butter4 #a slice cold boiled ham--minced4 onion boiled in1 and then strained out of the milk4 #b eggs1 beaten very light4 ,a pinch of soda1 dissolved in the milk4 ,pepper and salt to taste4 ,soak the crumbs in the boiling milk1 stir in the batter1 and beat very light4 ,let the mixture cool1 while you mince the meat and whip the eggs4 ,stir in the meat first when the bread is nearly cold1 season1 and lastly put in the beaten eggs4 ,beat all up well and pour into a well-greased baking-dish4 ,set in a brisk oven4 ,when the fondu is a light1 delicately-browned puff1 send at once to table in the dish in which it was baked4 ,,galantine4 8,a sort of glorified head-cheese--isn't it80 said a blunt collegian at the height of his vacation-appetite1 in passing his plate for a third reinforcement from the dish in front of his hostess4 ,the phrase always recurs to me1 when ,i taste or see a galantine1 for this was the foreign name of the spicy relish aptly characterized by the youth4 ,if spicy and appetizing1 it is also a convenient stand-by for the lunch or supper-table1 since it keeps well and pleases most people1 even those who do not affect 8head-cheese0 proper4 ,a rind of fat salt pork1 about six inches wide and eight long4 ,a little sausage1 some minced ham1 and odds and ends of game and poultry1 with giblets of all kinds1 chopped up4 ,salt1 pepper1 cloves1 allspice1 mace and cinnamon2 sweet marjoram1 savory1 thyme1 a little grated lemon-peel2 a pinch of cayenne4 #a small onion1 minced very fine4 #a cup rich gravy1 thick and savory4 ,a little butter and bits of fat meat cut into dice4 ,a pint of weak broth1 seasoned with pepper1 salt and onion4 ,cut from a piece of fat salt pork 7the loin or sides7 the rind in one piece1 leaving on about a half-inch of fat4 ,soak in water over night to make it more pliable4 ,spread1 next day1 upon a flat dish1 and lay on it layers of sausage 7or1 if you have it1 potted ham or tongue71 game1 poultry1 giblets--minced meat of almost any kind1 although these named are most savory--well seasoned with the condiments above enumerated1 and sprinkled sparsely with onion4 ,moisten as you go on1 with the rich broth2 put in occasional bits of butter and fat meat1 else it will be dry4 ,fold all up in the pork rind1 joining the edges neatly4 ,about the roll wrap a stout cloth1 fitting closely and sew it up on all sides4 ,bind1 for further security1 stout tape all about the bundle4 ,put the weak broth into a pot1 and while it is still cold1 drop the galantine into it1 and boil slowly for five hours4 ,the broth should cover it entirely all the time4 ,let it get perfectly cold in the liquor2 then take it out1 and without removing tape or cloth1 put it under heavy weights between two plates1 and do not touch it for twenty-four hours4 ,at the end of that time1 cut tape and threads1 remove the cloth carefully1 trim the ragged edges of the galantine1 and send to table whole4 ,cut as it is asked for1 with a keen knife1 in smooth1 thin slices4 ,,jellied ,,tongue4 #a large boiled tongue 7cold74 #b ounces of gelatine dissolved in pint of water4 #a tea-cup of browned veal gravy4 #a pint of liquor in which the tongue was boiled4 #a table-spoonful sugar4 #a table-spoonful burnt sugar for coloring4 #c table-spoonfuls of vinegar4 #a pint boiling water4 ,put together the gravy1 liquor1 sugar1 vinegar and a table-spoonful of burnt sugar dissolved in cold water4 ,add the dissolved gelatine and mix well--then the boiling water1 and strain through flannel4 ,cut the tongue in slices as for the table4 ,let the jelly cool and begin to thicken4 ,wet a mould with cold water1 put a little jelly in the bottom1 then a layer of tongue1 more jelly1 and so on1 until the mould is full4 ,cover and set in a cool place4 ,to turn it out1 dip the mould in hot water for an instant1 invert upon a dish1 and garnish with celery-sprigs1 and nasturtium-flowers4 ,cut with a thin1 sharp knife1 perpendicularly4 ,this is a handsome and delicious dish1 and easily made4 ,,game ,,or ,,poultry ,,in ,,savory ,,jelly4 ,a knuckle of veal1 weighing #b pounds4 #a slice of lean ham4 #a shallot1 minced4 ,sprig of thyme and one of parsley4 #f pepper-corns 7white71 and one teaspoonful salt4 #c pints of cold water4 ,boil all these together until the liquor is reduced to a pint1 when strain without squeezing1 and set to cool until next day4 ,it should then be a firm jelly4 ,take off every particle of fat4 #a package ,coxe's gelatine1 soaked in #a cup cold water for #c hours4 #a table-spoonful sugar4 #b table-spoonfuls strained lemon-juice4 #b table-spoonfuls currant jelly1 dissolved in cold water1 and strained through a muslin cloth4 ,nearly a quart of boiling water4 ,pour the boiling water over the gelatine1 stir swiftly for a moment2 add the jellied 8stock10 and when this is dissolved1 the sugar1 lemon-juice and coloring4 ,stir until all are mixed and melted together4 ,strain through a flannel bag until quite clear4 ,do not shake or squeeze the bag4 ,have ready--#d or #e hard-boiled eggs4 ,the remains of roast game1 roast or boiled poultry1 cut in neat thin slices1 with no jagged edges1 and salted slightly4 ,wet a mould with cold water1 and when the jelly begins to congeal1 pour some in the bottom4 ,cut the whites of the eggs in pretty shapes--stars1 flowers1 leaves1 with a keen penknife4 ,if you have sufficient skill1 carve the name or initials of some one whom you wish to honor4 ,unless you can do this1 however1 content yourself with smooth thin rings overlapping one another1 like a chain1 when they are arranged on the lowest stratum of jelly1 which1 by the way1 should be a thin one1 that your device may be visible4 ,pour in more jelly1 and on this lay slices of meat1 close together4 ,more jelly1 and proceed in this order until the mould is full1 or all the meat used up4 ,set in a cool place until next day1 when turn out upon a flat dish4 ,an oblong or round mould1 with smooth1 upright sides1 is best for this purpose4 ,there is no need for even a timid housekeeper to be appalled at the suggestion of attempting a task such as is described above1 or below4 ,the very minuteness with which ,i have detailed the by-no-means difficult process should encourage1 not daunt the tyro4 8,nothing venture1 nothing have10 is a telling motto1 in this connection4 ,a ,,tongue ,,jellied ,,whole4 ,make the jelly and stock as in preceding receipt1 leaving out the currant jelly1 and coloring with a little burnt sugar1 dissolved in cold water4 ,this gives an amber tinge to the jelly4 ,should it not be clear after first straining1 run it through the bag--a clean one--again4 ,trim a small tongue--boiled and perfectly cold--neatly1 cutting away the root and paring it skilfully from tip to root with a sharp1 thin-bladed knife4 ,wet an oblong mould 7a baking-pan used for 8brick0 loaves of bread will do7 with cold water1 and put a thin layer of the congealing jelly in the bottom4 ,upon this lay the tongue1 bearing in mind that what is the bottom now will be the top when the jelly is turned out4 ,encircle it with a linked chain made of rings of white of egg1 or1 if you prefer1 let the rings barely touch one another1 and fit in the centre of each a round of bright pickled beet4 ,the effect of this is very pretty4 ,fill up the mould with jelly2 cover and set in a cold place for twelve hours4 ,this is a beautiful show-piece for luncheon or supper1 and when it has served the end of its creation in this respect1 can easily be carved with a sharp knife and remain1 even in partial ruin1 a thing of beauty4 ,,gravy4 8,,presiding over an establishment like this makes sad havoc with the features1 my dear ,miss ,pecksniffs10 said ,mrs4 ,todgers4 8,the gravy alone is enough to add twenty years to one's age4 ,the anxiety of that one item1 my dears1 keeps the mind continually upon the stretch40 ,without following the worthy landlady further into the depths of her dissertation upon the fondness of commercial gentlemen for the 8item10 ,i would answer a question addressed to me by a correspondent who 8believes0--she is so kind as to inform me--8in ,common ,sense40 8,i notice that many of your made dishes are dependent for savoriness upon #8a cup of good broth1' or1 #8half a cup of strong gravy4' ,let me ask1 in the spirit of sincere desire for useful information1 where is the gravy or broth to come from80 ,in return ,i plagiarize the words of a lady who accomplishes more with less noise and fretting than any other person ,i ever saw4 8,i don't see how you find time for it all60 exclaimed an admiring visitor4 8,i make it1 if ,i can get it in no other way10 was the rejoinder4 ,never throw away so much as a teaspoonful of gravy of any kind4 ,season it rather highly1 and set it away in a cool place until it is wanted4 ,for a while you will have some difficulty in impressing the importance of this rule upon your cook1 especially if she is allowed to have all the 8soap-fat0 she can save as one of her 8perquisites40 ,this is a ruinous leak in any household1 whether the oleaginous 8savings0 be exchanged for soap 7hard or soft71 or for money4 ,it is so easy to 8let it go into the fat-crock10 and when the cook is to gain anything for herself by the laisser-aller the temptation is cruelly strong--even if she have a conscience4 ,i have known the pile of unclean fat collected for the soap-man to be swelled not only by the bits of butter left upon the plates after meals1 but by quarter and half-pounds abstracted bodily from butter tub or pot1 and the abstraction never1 in the phraseology of the 8conveyer10 to be 8scrupled40 8,the wise convey it call60 said honest ,pistol1 and to no other ethical motto has heartier response been made by the comptrollers of culinary treasuries4 ,in a family of ordinary size nothing should find its way into the buckets of the unsavory caller at basement-door or back-gate4 ,the drippings from most kinds of roast meat1 if settled1 strained and skimmed1 and kept in a clean vessel1 answer for many purposes quite as well as butter1 and better than lard4 ,even that from mutton should be 8tried out10 strained through muslin1 slightly salted1 and1 if you choose1 perfumed with rose-water1 in which shape it is better than cold cream1 or glycerine for chapped hands1 and is a useful cerate for cuts1 scratches1 etc4 ,the oil-cake should be removed from the top of all gravies before they are used upon the table2 for1 be it understood1 grease is not gravy4 ,how often ,i have wished1 from the depths of a loathing stomach1 that certain well-meaning housekeepers--at whose boards ,i have sat as guest or boarder--who fry beefsteak in lard1 and send ham to table swimming in fat2 upon the surface of whose soups float spheroids of oil that encase the spoon with blubber1 and coat the lips and tongue of the eater with flaky scales--that these dear souls who believe in 8old-fashioned cookery10 understood this simple law of digestive gravity6 ,a 8rich gravy10 or 8a strong broth10 is not of necessity1 then1 one surcharged with fat4 ,beef-tea--which is the very essence of the meat1 and contains more nourishment in small bulk than any other liquid used in the sick-room--should be made of lean1 but tender beef1 and every particle of suet be removed from the cooled surface before it is re-heated for the patient's use4 ,if you have no gravy ready when you wish to prepare ragot1 or other dish requiring this ingredient1 8make it40 ,crack up the bones from which you have cut the flesh1 and put them into a saucepan with the refuse bits of meat1 gristle1 skin1 etc42 cover with cold water1 and stew very gently until you have extracted all the nourishment1 and from two cups of liquid in the pot when the boiling commenced1 you have one cup of tolerable gravy4 ,a few minutes of thought and preparation in your kitchen after breakfast will enable you to have anything of this kind in season for a luncheon dish1 or an entre at the early dinner4 ,foresight in these matters is to be forearmed4 ,teach your cook1 furthermore1 never to toss 8that carcass0 of fowl1 or the ham1 or mutton-bone1 8with next to nothing upon it10 to the dogs1 or into the scavenger's barrel4 ,it will not1 by itself1 make good soup1 unless it be very much underdone1 and even then the broth will not be equal to that made from raw meat or marrow bones4 ,but1 seasoned and thickened--adding sweet herbs and a dash of catsup to the flavoring--it will be useful as gravy in many ways2 always remembering that it must be skimmed before it is used4 ,it is also well worth your while to see for yourself1 when the meat comes home from market1 that it has been properly trimmed for the table4 ,much goes into the oven or upon the spit to be roasted1 or upon the gridiron to be broiled1 that is unfit to be eaten after it has been baked or grilled4 ,all bits of tough skin--all gristly portions1 soft bones1 and the cartilage known as 8whitleather0 should be removed before cooking from roasts1 chops1 and steaks1 when this can be done without injuring the shape of the meat4 ,the place for these is the stew-pot4 ,cover them with cold water2 put in no seasoning until they have simmered slowly for a long time in a close vessel1 and the liquid is reduced to at most one-half of the original quantity2 then season1 boil up once hard1 strain1 and set aside until you want to try a receipt in which 8a little good gravy0 is a desideratum4 ,if you buy meat for gravy--which you need not do very often1 if you 7and your cook7 are reasonably careful about 8scraps10 cooked and raw--get the coarser pieces and marrow-bones pounded to bits4 ,cut up the meat fine1 also4 ,you cannot1 by never so long boiling2 extract the strength so completely from a solid 8chunk0 of flesh as from the same quantity shred into strips or cut into dice4 ,it should be reduced to rags for gravies and soups1 and invariably put on in cold water4 ,fast boiling hardens the meat and injures the flavor of the gravy4 ,for the first hour1 it should barely simmer4 ,after that1 stew very slowly and steadily4 ,the best gravy is like jelly when cold4 ,are these details trivial to absurdity8 ,if they seem so to you1 pray bear with my over-carefulness when ,i tell you how ignorant ,i was of minute economies when ,i assumed the name1 and1 so far as ,i could1 the duties of a housewife1 and how many others ,i have seen and talked with who are as anxious as was ,i1 to stop the deadly little drains from the domestic system1 yet know not where to begin4 ,,salads4 ,,this subject has been treated of so fully--so exhaustively1 ,i thought1 then1--in ,no4 #a of the 8,common ,sense ,series10,a that ,i have comparatively few receipts to set down here4 ,i can1 however1 heartily endorse these as especially good of their kind4 ,indeed1 the neatest compliment ever paid any receipt in my rpertoire was when an epicure--not a gourmande--styled the oyster salad made in obedience to it1 an 8inspiration40 ,,oyster ,,salad4 #a quart oysters1 cut--not chopped--into small pieces4 #a bunch celery1 cut--not chopped--into small pieces4 #b hard-boiled eggs4 #b raw eggs1 well whipped4 #a great spoonful salad oil4 #a teaspoonful powdered sugar4 #a small spoonful salt4 #a small spoonful pepper4 #a small spoonful made mustard4 ,half cup best cider vinegar4 ,drain the liquor well from the oysters and cut them with a sharp knife into dice4 ,cut the celery1 which should be white and crisp1 into pieces of corresponding size4 ,set them aside in separate vessels1 in a cold place while you prepare the dressing4 ,beat the eggs light 7with a 8,dover0 egg-beater1 if you have one71 mix in the sugar2 then whip in gradually the oil until it is a light cream4 ,have ready1 rubbed to a powder1 the boiled yolks2 add to them the salt1 pepper1 and lastly the mustard4 ,beat these into the oil and yolk1 and then1 two or three drops at a time1 the vinegar1 whipping the dressing briskly1 but lightly for two or three minutes4 ,it should1 if properly managed1 be like rich yellow cream--or custard4 ,with a silver fork toss up the oysters and celery together in a glass dish2 pour half of the dressing over them2 toss up--not stir it down--for a minute1 and pour the rest on the top4 ,lay a border of light-green celery tufts close within the edge of the bowl1 with a cluster in the middle of the salad4 ,serve as soon as may be1 after it is mixed4 ,meanwhile1 keep on the ice4 ,,cabbage ,,salad4 7,very good47 #a small firm head of cabbage--chopped or sliced fine4 #a cup of sweet milk1 boiling hot4 ,a little less than a cup of vinegar4 #a table-spoonful butter4 #b eggs1 well beaten4 #a table-spoonful white sugar4 #a teaspoonful essence of celery4 ,pepper and salt to taste4 ,heat the milk and vinegar in separate vessels4 ,when the vinegar boils1 put in the butter1 sugar and seasoning4 ,boil up once and stir in the chopped cabbage4 ,heat to scalding1 but do not let it actually boil4 ,to the hot milk add the eggs2 cook one minute after they begin to thicken4 ,turn the scalding cabbage into a deep bowl2 pour the custard over it1 stir in quickly1 tossing up the mixture with a silver fork1 until the ingredients are thoroughly incorporated2 cover to keep in the strength of the vinegar1 and set where it will cool suddenly4 ,serve perfectly cold1 and garnish with some slices of cold boiled eggs and cresses4 ,this will be found a vast improvement upon the old-fashioned 8coldslaw10 however prepared1 and is more wholesome4 ,,lobster ,,salad--,,without ,,oil4 #a fine lobster--boiled thoroughly1 and carefully picked out4 ,cut into small pieces2 put in a broad dish1 and sprinkle with a teaspoonful of salt and one of pepper4 ,set aside in a cold place4 #b bunches of white crisp celery1 also cut into small pieces4 ,toss up lightly with the lobster4 ,dressing4 #b large table-spoonfuls of butter4 #a large table-spoonfuls of flour or corn-starch4 #a pint boiling water4 ,stir the flour1 previously wet1 into the boiling water2 let it boil two minutes and add the butter4 ,boil one minute longer and set aside to cool4 ,meantime1 mix well and smoothly4 #a large table-spoonful of mustard4 #a teaspoonful of sugar--7powdered74 teaspoonful of salt4 #a table-spoonful boiling water4 #a small cup of vinegar4 ,beat this up well1 then add to the drawn butter--beat to a cream and pour over the lobster4 ,garnish the dish with celery tops and hard-boiled eggs4 ,it gives me great pleasure to present this receipt to those who1 from prejudice or taste1 do not like the presence of salad oil in any dish4 ,i have known many who would not knowingly partake of salad1 fricassee1 or ragot1 that had oil1 in however small quantity1 as one of its ingredients4 ,and1 unlike mince-pie1 with the brandy left out1 or pie-crust1 minus shortening1 this oil-less salad is really delicious4 ,especially if a couple of raw eggs1 well whipped1 be added to the drawn butter1 when almost cold4 ,,chicken ,,salad4 7,excellent47 #b full-grown chickens1 boiled tender1 and cold4 #c bunches of celery4 #b cups boiling water4 #b table-spoonfuls corn-starch1 wet with cold water4 #a great spoonful fat1 skimmed from liquor in which the fowls were boiled4 #b table-spoonfuls oil4 #a cup of vinegar4 #b teaspoonfuls made mustard4 #c raw eggs1 whipped light4 #c hard-boiled eggs4 #a table-spoonful powdered sugar4 #a teaspoonful salt1 or to taste4 #a teaspoonful pepper4 #a teaspoonful ,worcestershire sauce4 ,remove from the chicken every bit of fat and skin4 ,cut the best portions of the meat into dice with a sharp knife4 ,chopping is apt to make it ragged and uneven in appearance4 ,cut the celery in like manner1 and set both aside in a cool place1 when you have strewed a little salt over the chicken4 ,to the boiling water add the corn-starch1 and boil fast until it thickens well4 ,then stir in the chicken-essence1 skimmed from the top of the cold liquor in which the fowls were boiled4 ,if the pot is clean1 it will be of a fine golden color4 ,take from the fire1 and begin to whip into the sauce the beaten eggs4 ,continue this until the mixture is nearly cold4 ,rub the hard-boiled yolks to a fine powder in a ,wedgewood mortar or earthenware bowl2 add the mustard1 sugar1 pepper1 and salt2 the ,worcestershire sauce2 then1 a few drops at a time1 the oil1 lastly1 also gradually1 the vinegar4 ,strain through a wire sieve1 or coarse tartelane1 rubbing through all that will pass the net4 ,put the chicken and celery together in a glass salad-dish1 and wet up with half of the vinegar mixture4 ,be careful not to do more than moisten it well1 tossing up lightly with a silver fork4 ,then beat the rest of the vinegar sauce into the thicker mixture1 which should by this time be perfectly cold4 ,pour over the salad2 ornament the centre of the dish with flower-cups made of the hollowed halves of the whites of boiled eggs1 with celery-tufts for petals4 ,lay a chain of sliced whites nearer the edge of the bowl1 with a tender-celery leaf in each link1 and set in a very cold place until wanted4 ,in obedience to this last injunction1 ,i once left my salad on the shelf of a 8very cold0 pantry1 until it was slightly frozen all through--a misadventure ,i did not suspect until it came to table4 ,with a desperate attempt at facetiousness1 ,i introduced the compound as a novelty--8a salade glace0--and1 to my relief and surprise1 found in the accident a parallel to the 8,irish blackguard0 snuff story4 ,the spoiled dish was pronounced by all far more delightful than the usual form of salad4 ,i do not advise a repetition of the adventure on the part of any of my readers4 ,perhaps other guests might be less complaisant and flattering4 ,it is hardly worth while to risk a cut glass dish on the chances of success4 ,use the liquor in which the chickens were boiled for soup4 ,,cream ,,dressing ,,for ,,salad4 #a cup sweet cream4 ,it must be perfectly fresh4 #a table-spoonful corn-starch1 or very fine flour4 ,whites of two eggs1 beaten stiff4 #c table-spoonfuls vinegar4 #b table-spoonfuls best salad-oil4 #b tea-spoonfuls powdered sugar4 #a teaspoonful 7scant7 of salt4 teaspoonful pepper4 #a teaspoonful made mustard4 ,heat the cream in a farina-kettle almost to boiling2 then stir in the flour1 previously wet with cold milk4 ,boil for two minutes1 stirring all the time2 add the sugar1 and take from the fire4 ,when half cold beat in the whipped whites of egg with swift strokes1 but not many4 ,set aside to cool4 ,when quite cold1 whip in the oil1 pepper1 mustard and salt1 and if your salad is ready1 add the vinegar1 and pour at once over it4 ,this dressing is especially nice for lettuce salad4 ,if made for chickens1 only the white meat should be used4 ,,golden ,,salad-,,dressing4 #d hard-boiled eggs4 #c table-spoonfuls of best salad oil4 #d table-spoonfuls vinegar4 ,yolks of #b eggs1 well beaten4 #a teaspoonful powdered sugar4 #a teaspoonful essence of celery4 #a saltspoonful of salt4 #a saltspoonful pepper4 #a teaspoonful made mustard4 ,rub the boiled yolks to a powder2 add sugar1 mustard1 salt1 pepper4 ,work up well with the oil2 put in gradually4 ,beat hard2 stir in the vinegar1 and strain out all lumps1 rubbing or squeezing the mixture to get the full strength4 ,put over the fire and heat almost to boiling4 ,take a spoonful at a time from the saucepan while still on the fire1 and beat into the whipped raw yolks4 ,when all the ingredients are mixed1 return to the saucepan2 simmer slowly for three minutes1 stirring all the time4 ,do not let it boil1 as it will be apt to curdle4 ,put in the celery-essence after withdrawing it from the range4 ,let it get perfectly cold2 pile up lobster and lettuce--the first cut into dice1 the latter pulled lightly apart--in a deep dish1 and pour half the dressing over it4 ,give a few tosses with a silver fork2 mound up neatly1 and pour the rest of the sauce over all4 ,this dressing is very fine for a mayonnaise of fish4 ,in this case1 add a teaspoonful of anchovy sauce after it comes from the fire4 ,,potato ,,salad ,,dressing4 #b large boiled potatoes4 #a teaspoonful powdered sugar4 #a table-spoonful oil4 #a saltspoonful made mustard4 #a saltspoonful salt1 and same of pepper4 #a teaspoonful ,harvey's sauce4 #a egg1 beaten light--white and yolk separate4 #c table-spoonfuls vinegar4 ,boil the potatoes until mealy1 drain every drop of water from them2 let them dry on the range for an instant1 and beat up 7not mash7 them with a fork1 tossing them into lightness and dryness4 ,when fine and dry1 beat in the salt1 oil1 and egg2 the yolk first1 then the white1 which should be a stiff froth4 ,in another vessel have ready mixed the mustard1 sauce1 sugar1 pepper1 and vinegar4 ,add by degrees to the potato-mixture until it is like thick cream4 ,if not perfectly smooth1 rub through a coarse wire sieve or a bit of coarse lace1 such as is used for mosquito netting4 ,this1 also1 is peculiarly nice with salmon1 or halibut mayonnaise1 although excellent with chicken or turkey salad4 ,,various ,,preparations ,,of ,,cheese4 ,,toasted ,,cheese4 pound cheese--dry--grated4 #a table-spoonful butter4 #a teaspoonful made mustard4 ,a pinch of cayenne pepper4 #a table-spoonful very fine1 stale bread-crumbs--soaked in cream4 ,rounds or slices of thin toast1 from which the crust has been pared4 ,rub the bottom of a heated frying-pan with a cut onion1 then with butter4 ,put the cheese into it1 stirring fast to prevent burning4 ,when it has melted1 put in the butter1 the mustard1 pepper2 lastly the bread-crumbs1 which have been previously soaked in cream1 then pressed almost dry4 ,spread smoking hot upon the toast1 and eat at once4 ,,cheese ,,toasted ,,with ,,eggs4 pound good ,english cheese4 #c eggs1 beaten light4 #c table-spoonfuls bread-crumbs1 soaked in cream4 #a table-spoonful of mustard4 ,salt and pepper to taste4 ,a little minced parsley4 ,slices of delicate toast4 #c table-spoonfuls butter--melted1 but not hot4 ,beat the soaked crumb into the eggs2 the butter2 seasoning2 lastly1 the cheese4 ,beat very light2 spread smoothly on the toast and brown quickly upon the upper grating of the oven4 ,be sure the bars are perfectly clean4 ,,cheese ,,with ,,macaroni4 pound macaroni4 cup cream4 #a table-spoonfuls butter4 ,pepper1 salt and parsley4 #a egg1 beaten well1 and #a table-spoonful flour4 #d table-spoonfuls grated cheese1 and a little crumbed bread4 ,break the macaroni into inch lengths2 boil in water slightly salted2 drain perfectly dry in a cullender4 ,take out two table-spoonfuls of cream1 and put the rest into a farina-kettle or saucepan1 set within another of boiling water4 ,when it is scalding hot1 salt to taste2 add half a table-spoonful of butter1 then the macaroni1 and heat together slowly4 ,they should not boil4 ,meanwhile put the reserved cream into a small saucepan4 ,heat1 stir in the table-spoonful of butter1 pepper and parsley2 the flour1 wet with cold milk1 the grated cheese1 and when this is dissolved1 the beaten egg4 ,pour the macaroni into a neat baking-dish1 cover with the cheese mixture4 ,strew the top with very fine bread-crumbs1 and brown quickly on the upper grating of a hot oven4 ,this is very good4 ,,cheese ,,fingers4 ,some good pie pastry1 8left over0 from pie-making4 #c or #d table-spoonfuls best ,english cheese1 dry and old--grated4 ,a little salt and pepper4 #a raw egg4 ,roll the paste out thin2 cut into strips about four inches long and less than half as wide4 ,strew each with grated cheese1 season with pepper and salt1 double the paste upon it lengthwise1 pinch the edges1 and when all are ready1 bake in a quick oven4 ,wash over with beaten egg just before taking them up1 and sift a little powdered cheese upon the top4 ,shut the oven-door an instant to glaze them well2 pile log-cabin-wise upon a hot napkin in a warm dish1 and eat at once1 as they are not good cold4 ,this will make a savory side-relish for ,john's luncheon on a hurried baking-day4 ,pastry is none the worse for standing a day or longer in a cold1 dry place1 and this uses up the 8odds and ends0 satisfactorily and economically4 ,,cheese ,,biscuits4 ,some pie-paste4 ,grated cheese4 #a beaten egg4 ,pepper and salt4 ,cayenne pepper1 if you like4 ,roll out the pastry thin2 strew grated cheese1 seasoned1 over the whole sheet and roll it up tightly4 ,roll out again1 even thinner than before2 strew the rest of the cheese2 roll up and set in a cold place1 half an hour1 until crisp4 ,roll again into a sheet1 cut into squares or triangles with a cake-cutter1 or your jagging-iron2 prick with a fork1 and bake very quickly in a hot oven4 ,brush with beaten egg before taking up1 and sift raspings of cheese over the top1 shutting up in the oven for an instant to glaze the biscuits4 ,serve at once1 on a hot napkin4 ,these are1 it will be seen1 a modification of the 8fingers10 and will be preferred by some4 ,of course1 to those who object to cooked cheese as indigestible1 none of the combinations that smell so appetizing and taste so savory1 will be a temptation4 ,cayenne is said to make these more wholesome4 ,,cheese ,,fondu4 7,delicious47 #a cup bread-crumbs--very dry and fine4 #b scant cups of milk--rich and fresh1 or it will curdle4 pound dry old cheese1 grated4 #c eggs--whipped very light4 #a small table-spoonful melted butter4 ,pepper and salt4 ,a pinch of soda1 dissolved in hot water and stirred into the milk4 ,soak the crumbs in the milk2 beat into these the eggs1 the butter1 seasoning1 lastly the cheese4 ,butter a neat baking-dish2 pour the fondu into it1 strew dry bread-crumbs on the top1 and bake in a rather quick oven until delicately browned4 ,serve immediately in the baking-dish1 as it soon falls4 ,the day on which this cheese-pudding first appeared on my table is marked with a 8very good40 ,it is a pretty1 cheap and palatable entre1 such as you need never be ashamed to set before any guest1 however fastidious4 ,let me say1 in this connection1 in explanation not apology1 for my running commentary upon receipts like the above1 that it is made--the commentary1 ,i mean1 8with a purpose40 ,the unexpected guest is sometimes an embarrassment1 sometimes a horror to the inexperienced housewife4 8,i remembered the cold duck in the pantry with exceeding joy2 summed up the contents of bread and cake box to a crumb1 between the foot of the stairs and the front-door10 confessed one to me4 8,by the time ,i had said #8,how do you do8' all around1 and kissed the babies1 ,i remembered1 with a sick thrill1 that the butter was low and the coffee out 7we don't drink it ourselves71 and that the whole party of new-comers must1 at that hour of the evening1 be ravenously hungry40 ,it is wise and provident to arm oneself against such occasions by practice in the manufacture of what may be called 8surprise-dishes40 ,with a crust of cheese in the larder1 half a loaf of dry bread1 an egg1 a few spoonfuls of milk and a bit of butter1 one is tolerably armed against an unlooked-for and unseasonable arrival4 ,give the guest my fondu1 with a good cup of coffee1 or tea1 or glass of ale2 bread-and-butter1 cut thin1 and your brightest smile1 and he will not complain1 even inwardly1 should the cold duck be wanting4 ,,cream ,,cheese4 7,no4 #a47 #c pints of cream1 with a teaspoonful of salt put in after it sours4 ,an empty salt-box1 and yard of very stout1 coarse lace4 ,knock top and bottom out of one of the small boxes used for holding table-salt1 and cleanse the broad and the narrow rims remaining1 thoroughly4 ,when dry1 fit over the bottom of the box itself a piece of new strong net lace1 or mosquito-netting4 ,fasten it in place by pressing down over it the rim of the top4 ,the net should be drawn tightly and smoothly4 ,tack both rim and net to the outside of the box with small tacks driven through the former1 leaving the heads protruding1 that they may be easily withdrawn4 ,this is your cheese-press4 ,if you can get a small wire sieve with coarse meshes1 it will save you trouble4 ,the cream should have been set aside until it thickens or 8loppers10 in a solid curd4 ,inside of your mould lay a piece of clean white tarletane1 fitted neatly to the sides and bottom1 and projecting all around above the press4 ,pour in the cream1 opening the flakes gently with a spoon to allow the whey to reach the bottom of the press1 but do not stir it4 ,set the mould upon two slender sticks laid on a bowl1 and let it drip two days4 ,if the mould will not hold all the cream1 add it during the first day1 as the curd sinks4 ,by the third day it will be a rich1 smooth mass4 ,if not quite firm1 trim down the round board you took out of the top1 cover the cheese with a thin cloth1 and press the board firmly upon it4 ,lay a weight on this--not heavy enough to break the net--and leave for some hours longer4 ,a saucer or small plate will do almost as well as the board4 ,when the cheese is ready to eat1 which will be when it is firm1 remove the oil from the top by laying a piece of blotting or tissue paper upon it1 and lift from the mould by taking hold of the projecting edges of cloth4 ,it will be found very nice4 ,this is the famous ,english cream cheese4 ,,cream ,,cheese4 7,no4 #b47 ,make cottage cheese as directed in 8,common ,sense in the ,household10 page #bfh1 or1 what is easier1 buy two or three 8pats0 of the same from some honest countrywoman in the market4 ,to each little cheese allow a table-spoonful of melted butter1 and three or four of good sweet cream1 with a little salt and pepper4 ,work in the butter first with a silver spoon1 and very thoroughly1 then the cream1 until all is light and smooth4 ,make into neat rolls1 or shape into miniature cheeses upon a plate2 print as you would butter1 and set in a cold place half an hour4 ,they should be eaten fresh4 ,,cheese ,,pat,s4 ,rounds of bread1 cut and fried as for ,swiss pats4 #e table-spoonfuls grated cheese4 cup hot water4 #b eggs1 yolks only4 ,pepper and salt4 ,handful bread-crumbs4 #a table-spoonful of butter4 ,put the water on the fire1 and1 when it boils1 stir in the butter and seasoning1 the cheese1 and1 when this is melted1 the eggs4 ,heat together one minute2 put in the bread-crumbs and pour a good spoonful of the mixture into each of the cavities left in the rounds of fried bread4 ,brown very quickly in the oven1 and serve on a folded napkin4 ,,cheese ,,sandwiches4 pound good ,english cheese--grated4 #c eggs1 boiled hard--use the yolks only4 #a table-spoonful melted butter4 ,thin slices of buttered bread4 ,pepper and salt4 ,rub the yolks to a smooth paste with the butter1 season1 and work in the cheese4 ,spread the bread1 and fold upon the mixture4 ,,ramakins4 #c table-spoonfuls grated cheese4 #b eggs1 beaten light4 #a table-spoonful melted butter4 #a teaspoonful anchovy sauce4 ,pepper--cayenne is best4 #a teaspoonful flour1 wet with cream4 ,rounds of lightly-toasted bread4 ,beat the butter and seasoning in with the eggs2 then the cheese2 lastly the flour2 working until the mixture is of creamy lightness4 ,spread thickly upon the bread1 and brown quickly4 ,this is a ,dutch compound1 but eatable despite the odd name4 ,,cheese ,,pudding4 pound dry cheese1 grated fine4 #a cup dry bread-crumbs4 #d eggs1 well beaten4 #a cup minced meat--one-third ham--two-thirds fowl4 #a cup milk and one of good gravy--veal or fowl4 #a teaspoonful butter1 and a pinch of soda in the milk4 ,season with pepper and a very little salt4 ,stir the milk into the beaten eggs1 then the bread-crumbs1 seasoning1 meat1 lastly1 the cheese4 ,beat up well1 but not too long1 else the milk may1 in spite of the soda1 curdle4 ,butter a mould2 pour in the pudding1 cover1 and boil three-quarters of an hour steadily4 ,turn out upon a hot dish1 and pour the gravy over it4 ,,potatoes4 ,,potatoes ,,la ,,lyonnaise4 #ab potatoes1 parboiled1 and when cold1 sliced1 or cut into dice4 #a onion1 chopped4 ,butter or dripping for frying4 ,chopped parsley1 pepper and salt4 ,heat the butter in a frying-pan2 put in the onion2 fry one minute2 then the potatoes4 ,stir briskly and fry slowly five minutes4 ,there should be butter enough to keep them from sticking to the bottom of the pan2 and they should not brown4 ,add the seasoning just before you take them up4 ,drain perfectly dry by shaking them to and fro in a heated cullender4 ,serve in a hot dish4 ,,stewed ,,potatoes4 #ab fine potatoes4 #a egg1 beaten light4 #a great spoonful of butter4 #a table-spoonful flour1 wet with cold milk4 #a cup of milk4 ,chopped parsley1 salt and pepper4 ,peel and lay the potatoes in cold water for half an hour4 ,then slice or cut into dice into more cold water1 just enough to cover them4 ,boil gently in this until tender2 but not until they are a paste4 ,drain off nearly all the water2 put pepper1 salt1 and the milk in with the potatoes left in the saucepan1 and heat again to boiling before stirring in the flour4 ,cook two minutes1 stirring up from the bottom to prevent scorching2 add the egg1 parsley and butter1 and pour into a covered dish4 ,,fried ,,potatoes4 #ab potatoes4 ,butter or dripping for frying4 ,salt to taste4 ,peel the potatoes2 cut from end to end in even strips1 by first halving1 then quartering each2 cutting into eighths1 and if the potato be large1 into sixteenths4 ,the more regular the shape and uniform the size the better the dish will look4 ,lay these in cold--ice-water if you have it--for at least half an hour2 then upon a dry cloth1 covering with another and patting the upper gently to dry each piece4 ,the butter or dripping should be boiling hot4 ,fry the potatoes briskly1 turning as the lower side is done to a yellow-brown4 ,as you take them out of the fat--which should be done the instant they are of the right color--put into a hot cullender set over a plate in the open oven1 and sprinkle with salt4 ,serve in a napkin laid within a hot dish and folded lightly over them4 ,a dish-cover would make them 8soggy10 whereas they should be crisp4 ,,scalloped ,,potatoes4 #c cups mashed potatoes4 #c table-spoonfuls cream4 #b table-spoonfuls butter4 ,salt and pepper4 ,yolks of four hard-boiled eggs4 #a raw egg1 beaten well4 ,handful dry1 fine bread-crumbs4 ,beat up the potatoes while hot1 with the cream1 butter and raw egg1 seasoning well4 ,put a layer in the bottom of a buttered baking-dish2 cover this with thin slices of yolk1 salt and pepper2 then another layer of potato1 and so on1 until all the materials are used up4 ,the top layer should be potato4 ,strew bread-crumbs thickly over this4 ,bake covered until hot through1 then brown quickly4 ,serve in the baking-dish4 ,,potatoes ,l',,italienne4 7,extremely nice47 ,enough mealy potatoes to make a good dish1 boiled dry4 #b table-spoonfuls of cream4 #a table-spoonful of butter4 ,salt and pepper4 #b eggs1 yolks and whites beaten separately4 ,whip up the potatoes1 while hot1 with a silver fork1 instead of using the potato-beetle4 ,this is1 by the way1 a much better method of mashing potato than that usually adopted4 ,the potato is dried of all superfluous moisture1 made whiter and lighter than by pounding4 ,when it is fine and mealy1 beat in the cream1 the butter1 salt1 pepper1 and whip up to a creamy heap before mixing in1 with few dexterous strokes1 the whites1 which should be first whipped stiff4 ,pile irregularly upon a buttered pie-dish2 brown quickly in the oven2 slip carefully1 with the help of a cake-turner1 to a heated flat dish1 and send up4 ,,potatoes ,,la ,,duchesse4 ,when you cook potatoes l',italienne prepare more than will be needed for one day4 ,cut the remnants1 when perfectly cold1 into squares or rounds with a cake-cutter1 wet in cold water4 ,grease the bottom of a baking-pan and set these in it in rows1 but not touching one another1 and bake quickly1 brushing them all over1 except1 of course1 on the bottom1 with beaten egg when they begin to brown4 ,lay a napkin1 folded1 upon a hot dish1 and range these regularly upon it4 ,they are very fine1 and considered quite a fancy dish4 ,,potato ,,eggs4 #b cups cold 7or hot7 mashed potato4 cup of cold ham1 minced very fine4 #b eggs1 beaten light4 #a table-spoonful melted butter4 #b table-spoonfuls cream or rich milk4 ,pepper and salt1 and dripping for frying4 #a cup good gravy4 ,work the butter into the potato1 the cream1 seasoning1 and1 when the mixture is free from lumps1 the beaten eggs4 ,beat all up light before the ham goes in4 ,flour your hands2 make this paste into egg-shaped balls2 roll these in flour and fry in good dripping2 turning them carefully1 not to spoil the shape4 ,pile upon a flat dish1 and pour some good gravy1 hot1 over them4 ,if you have nothing else of which gravy can be made1 boil the ham-bone or a few slices of ham in a little water2 thicken with flour2 add a little butter1 parsley1 pepper and a beaten egg2 boil up until it thickens4 ,the above is a simple1 but very good preparation of potato4 ,you will not grudge the little additional time and trouble required to make pretty and palatable the remnants of ham and potato1 that1 served plain1 would tempt no one except a very hungry man4 ,for many other ways of cooking this invaluable vegetable1 for breakfast and luncheon1 as well as for dinner1 the reader is referred to the section--8,potatoes10 in 8,common ,sense in the ,household10 page #baj4 ,,luncheon4 ,a ,,young friend of mine who had not long been a wife and housekeeper1 on returning from a morning drive1 one day1 was met at the door by the intelligence that her widower brother1 who was a member of her family1 had brought three gentlemen home with him to dinner4 ,her husband had not yet come in1 and although not naturally nervous1 she repaired forthwith1 and in some trepidation1 to the kitchen1 to see for herself that the early dinner1 which was then customary in the household1 because more convenient for the master's business1 was in satisfactory progress4 ,the range was hot and the top empty2 the tables clean and also empty2 ditto the cook's hands1 while her terrified face had the hue of her whitest dish-towel4 8,don't you think1 ma'am10 was her salutation1 8that the marketing has never come home at all1 at all1 and not a bit of meat1 nor so much as a pertater in the house6 ,whatever will we do8 and lashin's of company in onexpected60 ,the mistress was equally dismayed when a glance at the clock showed that it was past twelve4 ,the market-house closed at noon2 her residence was out of the region of butchers' and green-grocers' shops4 ,it was evident that the plethoric hamper1 she had seen filled by her usually careful provision merchant and left at his stand in the market to be delivered at her door early in the forenoon1 had miscarried1 or been overlooked4 8,whatever shall we do80 ,the despairing cry rang through her like a knell2 a cold trembling seized her limbs1 and she dropped helplessly into a chair4 8,has nothing come1 ,mary8 ,not even the meat for soup80 8,sorra a sup1 ma'am40 8,cannot you think of something that can be made quickly8 ,you told me you were a good hand at getting up nice dishes at short notice60 ,the ,celt's pose was tragic4 8,an' it was a thrue word ,i spake1 whin ,i said it4 ,but an angel couldn't make something out of nothing1 or it's meself that would thry60 ,matters were too serious for the poor lady to suffer her to smile at the implied assumption of angelic relationship4 8,something must be done1 nevertheless10 she uttered1 desperately1 and1 with a woman's instinct of leaning upon rugged masculine strength when deserted by feminine wit1 she sought the billiard-room1 whither the inconsiderate brother had conducted his visitors1 happily unsuspicious as themselves of the poverty-stricken larder1 or the qualms that were racking the secretary of the interior4 ,he showed an exasperatingly good-humored face at the door in answer to her knock4 8,come in60 he said blithely1 and would have flung wide the door1 but for the agonized gesture that beckoned him into the entry4 ,in a whisper as agonized1 she explained the situation4 ,he reflected a moment4 8,any pie1 or cake in the house8 fruit1 fresh or preserved80 8,yes1 all10 impatiently4 8,but it isn't a question of dessert4 ,there is literally nothing for dinner40 8,i understand6 ,i have it6 ,we'll be fashionable for once4 ,set on sardines1 cheese1 pie1 cake1 claret and sauterne1 and a dish or two of fruit4 ,make a royally strong cup of coffee to wind up with1 and call it luncheon60 ,in fifteen minutes the guests were summoned to the dining-room1 where the pretty hostess1 in a becoming demi-toilette1 welcomed them as the friends of her husband and brother1 and presided over the collation from which not one of them perceived that anything was lacking1 like a gracious little queen4 ,a lisp of apology would have spoiled all1 and she had tact enough to avoid the danger4 8,that man is a ,napoleon in small matters60 said ,i1 when she told me the story4 8,if he never says another good thing1 his--#8,call it luncheon1' should win him lasting fame with all housekeepers who hearken to the tale of his masterly strategy40 ,i have given the anecdote at length1 that the reader may have the benefit of all the lessons it conveys4 ,first--,assure yourself1 whenever it is practicable1 that the materials for dinner are in the house several hours before the time for serving it arrives4 ,secondly--,it is a wise plan to keep sardines1 canned salmon and lobster1 cheese1 and potted meats on hand always1 with preserved fruits1 and not to let the stores of cake and crackers run too low4 ,thirdly--,there is scarcely an imaginable domestic disaster on an ordinary scale1 that cannot be rectified1 or1 at least1 modified into passableness by presence of mind and energetic action4 8,call it luncheon10 is a capital motto in other and graver perplexities than the non-arrival of a day's marketing1 and where higher interests are concerned than the feasting or fasting of half a dozen people4 ,,vegetables4 ,,fried ,,egg ,,plant4 #a fine egg-plant4 #b eggs4 cup milk4 ,a little salt4 ,flour for thin batter1 and lard1 or dripping1 for frying4 ,slice and pare the egg-plant1 and lay in salt-and-water one hour4 ,wipe perfectly dry1 make a batter as directed above1 dip each piece in it1 and fry to a fine brown4 ,drain dry1 and serve on hot1 flat dish4 ,,mock ,,fried ,,oysters4 #a bunch oyster-plant1 or salsify4 #b eggs--well beaten4 cup milk4 ,flour for thin batter1 and lard or dripping for frying4 ,pepper and salt4 ,wash1 scrape and grate the salsify1 and stir into the batter1 beating hard at the last4 ,it should be about as thick as fritter batter4 ,season1 and drop1 by the spoonful1 into the hot fat4 ,try a little1 at first1 to see if batter and fat are right4 ,as fast as they are fried1 throw into a hot cullender1 set over a bowl in the oven4 ,send to table dry and hot4 ,they are delicious if eaten at once4 ,,mock ,,stewed ,,oysters4 #a bunch oyster-plant4 #d table-spoonfuls butter4 ,a little flour or corn-starch4 ,vinegar-and-water for boiling4 ,pepper and salt4 cup milk4 ,wash and scrape the oyster-plant very carefully2 drop into weak vinegar-and-water1 bring quickly to a boil1 and cook ten minutes2 turn off the vinegar-water2 rinse the salsify in boiling water2 throw this out1 and cover with more from the tea-kettle4 ,stew gently ten minutes longer2 add pepper and salt and two table-spoonfuls butter4 ,stew in this until tender4 ,meanwhile1 heat1 in a farina-kettle1 the milk1 thicken1 add the remaining butter1 and keep hot until the salsify is done1 when transfer it to this sauce4 ,pepper and salt2 let all lie together in the inner kettle1 the water in the outer at a slow boil1 for five minutes4 ,pour into a covered dish4 ,,fritters ,,of ,,canned ,,corn4 #a can sweet corn1 drained in a cullender4 #c eggs--very light4 #a cup of milk4 ,pepper and salt4 #a table-spoonful butter4 ,flour for thin batter4 ,dripping for frying4 ,a pinch of soda4 ,beat up the batter well1 stir in the corn and drop the mixture in spoonfuls into the boiling fat4 ,drain off all the grease in a cullender4 ,or1 ,you may fry on the griddle as you would cakes4 ,,devilled ,,tomatoes4 ,fine1 firm tomatoes--about a quart4 #c hard-boiled eggs--the yolks only4 #c table-spoonfuls melted butter4 #c table-spoonfuls vinegar4 #b raw eggs1 whipped light4 #a teaspoonful powdered sugar4 #a saltspoonful salt4 #a teaspoonful made mustard4 ,a good pinch of cayenne pepper4 ,pound the boiled yolks2 rub in the butter and seasoning4 ,beat light1 add the vinegar1 and heat almost to a boil4 ,stir in the beaten egg until the mixture begins to thicken4 ,set in hot water while you cut the tomatoes in slices nearly half an inch thick4 ,broil over a clear fire upon a wire oyster-broiler4 ,lay on a hot chafing-dish1 and pour the hot sauce over them4 ,,baked ,,tomatoes4 #a quart fine smooth tomatoes4 ,the 8,trophy10 if you can get them4 #a cup bread-crumbs4 #a small onion1 minced fine4 #a teaspoonful white sugar4 #a table-spoonful butter--melted4 ,cayenne and salt4 cup good broth4 ,cut a piece from the top of each tomato4 ,with a teaspoon take out the inside1 leaving a hollow shell4 ,chop the pulp fine1 mix with the crumbs1 butter1 sugar1 pepper1 salt and onion4 ,fill the cavities of the tomatoes with this stuffing2 replace the tops2 pack them in a baking-dish and fill the interstices with the stuffing4 ,pour the gravy also into these2 set the dish covered in an oven1 and bake half an hour1 before uncovering1 after which brown lightly1 and send to table in the baking-dish4 ,,breakfast-,,rolls1 ,,muffins1 ,,tea-,,cakes1 ,,etc4 ,,corn ,,cake4 #c eggs1 whipped light1 yolks and whites separately4 #b cups sour1 or buttermilk4 #c table-spoonfuls melted butter4 #a teaspoonful soda1 dissolved in boiling water4 #a table-spoonful white sugar4 #a small teaspoonful of salt4 ,corn-meal enough to make a rather thin batter4 ,bake in a shallow pan1 or in small tins #cj minutes in a hot oven4 ,,adirondack ,,corn-,,bread4 #e great spoonfuls ,indian meal4 #c great spoonfuls wheat flour4 #e eggs1 well-beaten--whites and yolks separately4 #a table-spoonful white sugar4 #a small teacupful melted butter4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream tartar1 sifted into the flour4 #a pint milk1 or enough to make batter about the consistency of pound-cake4 ,melt1 but do not heat the butter2 add to the milk and beaten yolks2 next1 the soda2 then1 the meal1 alternately with the whites2 then1 the sugar1 lastly the flour1 through which the cream tartar has been sifted1 stirring it lightly and swiftly4 ,bake in a broad1 shallow pan1 in a tolerably brisk oven1--or1 if you prefer1 in muffin-rings4 ,,loaf ,,corn-,,bread4 7,excellent47 #b heaping cups white ,indian meal4 #a heaping cup flour4 #c eggs--whites and yolks beaten separately4 #b cups of milk4 #a large table-spoonful of butter--melted1 but not hot4 #a large table-spoonful white sugar4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream-tartar1 sifted with the flour1 and added the last thing4 #a teaspoonful of salt4 ,bake steadily1 but not too fast1 in a well-greased mould4 ,turn out1 when done1 upon a plate1 and eat at once1 cutting it into slices as you would cake4 ,after twelve years' trial of this receipt1 ,i have come to the conclusion that there is no better or more reliable rule for the manufacture of corn-bread4 ,in all that time1 there has hardly been a ,sunday morning1 winter or summer1 when the family was at home1 on which a loaf of this bread has not graced my breakfast-table1 and unless when1 through negligence1 it has been slightly scorched or underdone1 ,i have never known it to come short of excellence4 ,in cutting corn-bread1 do not forget to hold the knife perpendicularly1 that the spongy interior of the loaf may not be crushed into heaviness4 ,very good corn-bread is often ruined by neglect of this precaution4 ,,corn-,,meal ,,muffins4 7,raised47 #c cups white ,indian meal4 #c table-spoonfuls yeast4 #a cup flour4 #a quart scalding milk4 #c eggs1 beaten to a froth1 yolks and whites apart4 #a table-spoonful white sugar4 #a table-spoonful lard4 #a table-spoonful butter4 #a teaspoonful salt4 ,pour the milk boiling hot upon the meal2 stir well and leave until nearly cold4 ,then beat in gradually the yeast1 sugar and flour1 and set in a moderately warm place4 ,it should be light enough in five or six hours4 ,melt1 without overheating1 the butter and lard2 stir into the batter1 with the salt1 lastly the beaten eggs4 ,beat all together three minutes2 put in greased muffin-rings2 let these rise on the hearth for a quarter of an hour1 with a cloth thrown lightly over them4 ,bake about twenty minutes in a quick1 steady oven1 or until they are of a light golden-brown4 ,send at once to table1 and in eating them1 break1 not cut them open4 ,,corn-,,meal ,,muffins4 7,quick47 #b cups ,indian meal4 #a cup flour4 #c eggs1 beaten very light4 #c cups milk4 #b table-spoonfuls melted butter4 #a table-spoonful white sugar4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream tartar1 sifted with flour4 ,mix quickly1 beating all the ingredients well together2 pour into greased muffin-rings1 or1 better still1 into the small round or oval iron pans1 now sold for baking corn-bread4 ,bake in a brisk oven1 and send directly to table4 ,all kinds of corn-bread are spoiled if allowed to cool before they are eaten4 ,,chrissie',s ,,corn-,,bread4 #a cup white corn-meal4 #a cup flour4 cup white sugar4 #a cup cream and #a egg1 or #a cup half-milk1 half-cream1 and #b eggs4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream tartar1 sifted in the flour4 #a saltspoonful salt4 ,bake in two loaves1 or several small tins4 ,,southern ,,batter-,,bread ,,or ,,egg-,,bread4 #b cups white ,indian meal4 #a cup cold boiled rice4 #c eggs1 well beaten4 #a table-spoonful melted butter4 #b cups milk1 or enough for soft batter4 #a teaspoonful of salt4 ,a pinch of soda4 ,stir the beaten eggs into the milk2 the meal1 salt1 butter1 last of all the rice4 ,beat up well from the bottom for two or three minutes1 and bake quickly in a round1 shallow pan4 ,,batter ,,bread4 7,no4 #b47 #b cups ,indian meal4 #c cups milk4 #b eggs1 well beaten4 #a small cup stale1 fine bread-crumbs4 #a teaspoonful salt4 #a table-spoonful melted lard4 teaspoonful soda1 dissolved in hot water1 and mixed with the milk4 #a teaspoonful cream tartar4 ,soak the bread-crumbs in the milk1 and rub to a smooth paste4 ,into this stir the beaten eggs1 the lard1 the salt1 and finally the meal1 into which the cream tartar has been sifted4 ,bake in shallow pans in a hot oven4 ,,boiled ,,mush1 ,,to ,,be ,,eaten ,,with ,,milk4 #a quart boiling water4 #b cups ,indian meal4 #b table-spoonfuls flour4 #a teaspoonful salt4 ,wet up meal and flour in a little cold water4 ,stir them into the hot water1 which should be actually boiling on the fire when they go in4 ,boil at least half an hour1 slowly1 stirring deeply every few minutes1 and constantly toward the last4 ,send to table in a deep dish1 but not covered1 or the steam will render it clammy4 ,eat in saucers1 with cream or milk poured over it4 ,,oatmeal ,,porridge 7for breakfast74 #a quart boiling water4 #b scant cups best ,scotch or ,irish oatmeal1 previously soaked over night in enough cold water to cover it well4 ,salt to taste4 ,stir the oatmeal into the water while boiling1 and let it boil steadily1 stirring up frequently from the bottom1 for at least three-quarters of an hour4 ,send to table in an uncovered deep dish1 to be eaten with cream1 and1 if you like1 with powdered sugar4 ,this is a wholesome and pleasant article of food4 ,if you give it a place upon your regular bill of fare1 you would do well to provide yourself with a farina-kettle expressly for cooking it4 ,,oatmeal ,,gruel 7,for ,invalids74 #b cups ,irish or ,scotch oatmeal4 #b quarts water4 #a teaspoonful salt4 ,set the oatmeal to soak over night in half the water4 ,in the morning strain through a coarse tartelane bag1 pressing through all the farinaceous matter that will go4 ,add the rest of the water with the salt1 and boil down until it begins to thicken perceptibly4 ,let it cool enough to become almost a jelly1 and eat with powdered sugar and cream4 ,it is very good for others besides invalids4 ,,milk ,,porridge4 7,very nice47 #b cups best oatmeal4 #b cups water4 #b cups milk4 ,soak the oatmeal over night in the water2 strain in the morning1 and boil the water half an hour4 ,put in the milk with a little salt1 boil up well and serve4 ,eat warm1 with or without powdered sugar4 ,,tea ,,rolls4 #a quart of flour4 #b eggs4 #a table-spoonful butter1 melted4 #b great spoonfuls yeast4 ,enough milk to work into a soft dough4 #a saltspoonful salt4 #a teaspoonful white sugar4 ,rub the butter into the sifted flour4 ,beat the eggs well with a cup of milk1 and work into the flour1 adding more milk1 if necessary1 to make the dough of right consistency4 ,stir the sugar into the yeast1 and work this into the dough with a wooden spoon1 until all the ingredients are thoroughly incorporated4 ,do not knead it with the hands4 ,set to rise in a moderately warm place until very light4 ,make into rolls lightly and quickly1 handling as little as possible4 ,set these in rows in your baking-pan1 just close enough together to touch4 ,throw a cloth lightly over them1 and set on the hearth for the second rising1 until they begin to 8plump10 which should be in about fifteen minutes4 ,bake half an hour in a steady oven4 ,they are best eaten hot4 ,,french ,,rolls4 #a pint of milk4 #b eggs4 #d table-spoonfuls of yeast4 #c table-spoonfuls of butter4 #a teaspoonful of salt4 #c pints of flour1 or enough to work into a soft dough4 #a table-spoonful of white sugar4 ,warm the milk slightly1 and add to it the beaten eggs and salt4 ,rub the butter into the flour quickly and lightly1 until it is like yellow powder4 ,work into this gradually1 with a wooden spoon1 the milk and eggs1 then the yeast4 ,knead well1 and let it rise for three hours1 or until the dough is light and begins to crack on top4 ,make into small rolls2 let them stand on the hearth twenty minutes before baking in a quick oven4 ,just before taking them up1 brush over with white of egg4 ,shut the oven door one minute to glaze them4 ,,plain ,,light ,,rolls4 #a quart of flour4 #a heaping table-spoonful butter or lard4 #c large table-spoonfuls yeast4 #a cup of warm milk4 ,salt to taste4 ,rub the butter and flour together2 add milk and yeast4 ,knead well2 let it rise until light2 make into rolls2 let these stand in a warm place half an hour1 and bake in a steady oven4 ,,rice ,,crumpets4 #b cups of milk4 #d table-spoonfuls yeast4 #a table-spoonful white sugar4 #b table-spoonfuls melted butter4 ,nearly a cup of well-boiled rice4 #d cups flour1 or enough to make good batter4 ,salt to taste4 teaspoonful of soda added just before baking4 ,beat the ingredients well together2 set to rise for six hours1 or until very light4 ,put into muffin-tins 7having stirred in the soda1 dissolved in a little hot water71 let them stand fifteen minutes1 and bake quickly4 ,eat hot4 ,,hominy ,,crumpets ,are made as above1 substituting boiled hominy 7or samp7 for the rice4 ,,all-,,day ,,rolls4 #a quart flour4 #a cup scalded milk1 not boiled4 #b table-spoonfuls yeast4 #a table-spoonful white sugar4 #a table-spoonful butter4 ,a very little salt4 ,let the milk cool1 mix with yeast1 sugar1 and one cup of flour4 ,put the rest of the flour into a bowl1 make a well in the middle1 pour in the mixture1 and set aside in a moderately warm place until next day4 ,in the morning melt the butter1 and add to the sponge2 work all together well1 and let the dough rise six hours1 at least4 ,make into oblong rolls2 range them in baking-pan1 at such a distance from one another that they will not run together1 and let them rise three hours longer4 ,bake in a steady quick oven1 glazing1 when done1 with white of egg4 ,i have never tried this receipt myself1 but having eaten the rolls made according to it1 can cordially recommend it4 ,,unity ,,loaf4 #a quart flour4 #a pint milk4 #a tablespoonful butter1 melted4 #a egg4 #a saltspoonful salt4 #a table-spoonful white sugar4 #a teaspoonful soda1 dissolved in hot water4 #a dessertspoonful 7equal to #b teaspoonfuls7 cream tartar1 sifted in the flour4 ,mix the beaten egg with the milk1 then the butter1 sugar1 salt and soda2 next1 the flour4 ,beat well1 and bake in buttered cake-mould4 ,the oven should be quite hot1 and very steady4 ,turn out1 and cut in slices at table4 ,eat hot4 ,a simple1 easy and excellent breakfast or tea-loaf4 ,,quick ,,loaf4 #c cups flour4 #a cup milk4 #b table-spoonfuls white sugar4 #b eggs1 thoroughly beaten4 #a table-spoonful butter--a liberal one4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream tartar1 sifted in flour4 #a saltspoonful salt4 ,beat well1 but quickly together1 and bake in well-greased mould4 ,one with a cylinder in the middle is best4 ,test with a straw to see when it is done2 turn out upon a plate1 and cut hot at table into slices4 ,,excellent ,,muffins4 #c cups milk4 #a table-spoonful melted butter4 #b eggs--beaten stiff4 #c table-spoonfuls good yeast4 #a table-spoonful white sugar4 #a teaspoonful salt1 and teaspoonful soda4 ,flour to make a pretty stiff batter4 ,make all the ingredients except the eggs1 into a sponge1 and set to rise over night4 ,half an hour before breakfast1 add the eggs and the soda 7dissolved in hot water72 beat all together hard2 put into muffin-rings2 let them stand on the hearth ten minutes1 and bake about twenty in a brisk oven4 ,,brown ,,biscuit4 #b cups ,graham flour4 #a cup white flour4 #a cup milk4 #b table-spoonfuls brown sugar4 #d table-spoonfuls home-made yeast1 or half as much brewer's4 #a great spoonful melted butter4 #a teaspoonful salt4 teaspoonful soda1 dissolved in hot water4 ,set a dough made of all the ingredients except the butter and soda1 to rise over night4 ,in the morning1 add these2 knead quickly1 roll into a sheet half an inch thick1 cut with a cake-cutter2 range in the baking-pan4 ,when it is full1 set on the warm hearth ten minutes before baking4 ,,minute ,,biscuit1 7brown47 #b cups ,graham flour4 #a cup white flour4 #b table-spoonfuls mixed butter and lard4 #a table-spoonful light-brown sugar4 #c cups milk1 or enough for soft dough4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream tartar1 sifted in flour4 #a teaspoonful salt4 ,chop the shortening into the flour2 add sugar and salt1 at last the milk in which the soda has been put4 ,roll out1 with as little handling as may be1 into a rather thick sheet4 ,cut into round cakes2 prick with a fork1 and bake immediately in a brisk oven4 ,these biscuits are very good and wholesome4 ,,graham ,,gems4 7,no4 #a47 #a quart water4 #a cup molasses4 #a yeast-cake1 or #d table-spoonfuls best yeast4 #a saltspoonful salt4 ,flour to make thick batter4 ,when light1 bake in hot 8gem0 pans1 or iron muffin-rings1 in a very quick oven4 ,break open and eat hot4 ,,graham ,,gems4 7,no4 #b47 #a quart of milk4 #d eggs4 #a saltspoonful salt1 and #b table-spoonfuls melted butter4 ,flour for tolerably thick batter1 about the consistency of pound cake4 ,stir the eggs until whites and yolks are mixed1 but do not whip them4 ,the milk should be blood-warm when these are put into it4 ,add the flour1 handful by handful1 and when of the right consistency1 the melted butter4 ,beat long and hard4 ,bake in greased iron pans--8gem0 pans1 as they are called--previously heated on the range4 ,the oven can hardly be over-heated for any kind of 8gems40 ,,graham ,,gems4 7,no4 #c47 #c eggs1 beaten very light4 #c cups of milk--blood-warm4 #c cups flour1 or enough to make good batter4 #a table-spoonful white sugar4 #a saltspoonful salt4 #a table-spoonful melted butter4 ,,rusk4 7,no4 #a47 #a quart flour4 #c cups milk1 slightly warmed4 #c eggs--whites and yolks separate4 cup of butter1 rubbed with the sugar to a cream1 and flavored with #a saltspoonful nutmeg4 #a gill yeast4 ,make a sponge of milk1 yeast1 and enough flour for rather thick batter4 ,let it rise over night4 ,in the morning add the rest of the flour4 ,the dough should be quite soft4 ,work in the eggs1 butter and sugar4 ,knead well1 and set to rise where it will not 8take cold40 ,when light1 mould into rolls4 ,set close together in a baking-pan1 and bake about twenty minutes4 ,glaze while hot with white of egg1 in which has been stirred--not beaten1 a little powdered sugar4 ,,susie',s ,,rusk4 7,no4 #b47 #a quart milk4 cup yeast4 ,flour for thick batter4 ,set a sponge with these ingredients4 ,when it is very light1 add1-- #a cup butter rubbed to a cream1 with #b cups powdered sugar4 #c eggs--well beaten4 ,flour to make soft dough4 ,knead briskly1 and set to rise for four hours4 ,then make into rolls1 and let these stand an hour longer1 or until light and 8puffy10 before baking4 ,glaze1 just before drawing them from the oven1 with a little cream and sugar4 ,rusk are best fresh4 ,,soda ,,biscuit ,,without ,,milk4 #a quart of flour4 #b heaping table-spoonfuls butter1 chopped up in the flour4 #b cups cold water4 #b teaspoonfuls cream tartar1 sifted thoroughly with the flour4 #a teaspoonful soda1 dissolved in boiling water4 ,a little salt4 ,when flour1 cream of tartar1 salt and butter are well incorporated1 stir the soda into the cold water1 and mix the dough very quickly1 handling as little as may be4 ,it should be just stiff enough to roll out4 ,stiff soda biscuits are always failures4 ,roll half an inch thick with a few rapid strokes1 cut out1 and bake at once in a quick oven4 ,,cream ,,toast4 7,very nice47 ,slices of stale baker's bread1 from which the crust has been pared4 #a quart of milk4 #c table-spoonfuls of butter4 ,whites of #c eggs1 beaten stiff4 ,salt1 and #b table-spoonfuls best flour or corn-starch4 ,boiling water4 ,toast the bread to a golden brown4 ,burnt toast is detestable4 ,have on the range1 or hearth1 a shallow bowl or pudding-dish1 more than half full of boiling water1 in which a table-spoonful of butter has been melted4 ,as each slice is toasted dip in this for a second1 sprinkle lightly with salt1 and lay in the deep heated dish in which it is to be served4 ,have ready1 by the time all the bread is toasted1 the milk scalding hot--but not boiled4 ,thicken this with the flour2 let it simmer until cooked2 put in the remaining butter1 and when this is melted1 the beaten whites of the eggs4 ,boil up once1 and pour over the toast1 lifting the lower slices one by one1 that the creamy mixture may run in between them4 ,cover closely1 and set in the oven two or three minutes before sending to table4 ,if you can get real cream1 add only a teaspoonful of flour and the whites of two eggs1 but the same quantity of butter used in this receipt4 ,,griddle ,,cakes4 ,,sour ,,milk ,,cakes4 7,good47 #a quart sour1 or 8loppered0 milk4 ,about #d cups sifted flour4 #b teaspoonfuls soda1 dissolved in boiling water4 #c table-spoonfuls molasses4 ,salt to taste4 ,mix the molasses with the milk4 ,put the flour into a deep bowl1 mix the salt through it2 make a hole in the middle1 and pour in the milk1 gradually stirring the flour down into it with a wooden spoon4 ,the batter should not be too thick4 ,when all the milk is in1 beat until the mixture is free from lumps and very smooth4 ,add the soda-water1 stir up fast and well1 and bake immediately4 ,these cakes are simple1 economical1 wholesome1 and extremely nice4 8,loppered0 milk1 or 8clabber10 is better than buttermilk4 ,try them6 ,,buttermilk ,,cakes4 #c cups buttermilk4 #c cups flour1 or enough for good batter4 #a great spoonful melted butter4 #a table-spoonful brown sugar4 #a full teaspoonful soda1 dissolved in hot water4 ,salt to taste4 ,mix as directed in last receipt1 and bake at once4 ,,grandma',s ,,cakes4 #a quart loppered milk--if half cream1 all the better4 #a table-spoonful molasses--not syrup4 #b eggs1 beaten light4 #a good teaspoonful soda1 dissolved in hot water4 ,salt to taste4 ,flour for good batter4 ,begin with three even cups4 ,stir the molasses into the milk1 then the eggs and salt4 ,make a hole in the flour1 and mix as you would 8sour milk cakes0 7the last receipt but one74 ,beat in the soda at the last4 ,,rice ,,or ,,hominy ,,cakes4 #a quart milk4 #b cups soft-boiled rice or hominy4 #c eggs1 beaten light4 #a great spoonful melted butter or lard4 #a table-spoonful white sugar4 ,about one large cup of prepared flour--just enough to hold the mixture together4 ,a little salt4 ,work the butter into the rice1 then the sugar and salt2--the eggs1 beating up very hard2 lastly the milk and flour1 alternately1 until the batter is free from lumps of dry flour4 ,these are wholesome and delicious1 and not less so if the batter be made a little thicker1 and baked in muffin-rings4 ,,corn-,,meal ,,flapjacks4 #a quart boiling milk4 #b cups ,indian meal--white4 ,that known as 8corn-flour0 is best4 #a scant cup flour4 #a table-spoonful butter4 #a table-spoonful brown sugar1 or molasses4 #a teaspoonful soda1 dissolved in a little hot milk4 #a teaspoonful salt4 #b eggs1 whites and yolks beaten separately4 ,scald the meal over night with the hot milk4 ,put with this the butter and sugar4 ,cover and let it stand until morning4 ,add the yolks of the eggs1 the salt and flour4 ,if the batter has thickened up too much1 thin with cold milk1 before stirring in the soda4 ,the whites should go in last1 and be whipped in lightly4 ,these are the 8cakes trimmed with lace0 of which we read in ,mrs4 ,whitney's always charming--8,we ,girls40 ,,rice ,,cakes4 #a cup raw rice4 #a quart milk4 #c eggs--very light4 cup rice-flour4 #a table-spoonful sugar1 and same of butter4 teaspoonful soda1 dissolved in hot water4 teaspoonful cream of tartar4 #a teaspoonful salt4 ,soak the rice five or six hours 7all night is not too long7 in warm water enough to cover it4 ,then boil slowly in the same until it is very soft4 ,while still warm--not hot1 stir in the butter and sugar1 the salt and milk4 ,when cold1 put in the eggs4 ,sift the cream of tartar into the rice-flour1 and when you have beaten the soda into the batter1 add these4 ,these cakes should be so tender as almost to melt in the mouth4 ,,susie',s ,,flannel ,,cakes4 7,without eggs47 #b cups white ,indian meal4 #b quarts milk4 cup yeast4 ,flour for good batter4 ,boiling water4 ,a little salt4 ,scald the meal with a pint or so of boiling water4 ,while still warm stir in the milk1 and strain through a cullender2 then1 add the flour1 lastly the yeast4 ,cover and let the batter stand until morning4 ,salt1 and if at all sour stir in a little soda4 ,these cakes will make a pleasant variety with 8buckwheats10 in the long winter season4 ,they will be found very good--so good that one will hardly believe that they contain neither 8shortening0 nor eggs4 8,you can put in an egg or two1 if you wish10 says 8,susie10 modestly1 8but to my notion they are quite as nice without40 ,and we1 who have tested the 8flannel0 of her making1 are content to 8let well enough alone40 ,,farina ,,griddle ,,cakes4 #d table-spoonfuls farina4 #a quart milk4 #b eggs1 well beaten4 ,enough prepared flour for good batter4 ,boiling water4 ,salt to taste4 #a table-spoonful melted butter4 ,scald the farina over night with a pint or more of boiling water1 and let it stand until morning4 ,thin with the milk1 beating it in gradually to avoid lumping4 ,next1 the beaten eggs1 the salt and butter4 ,at last the flour stirred in with light1 swift strokes4 ,do not get the batter too thick4 ,bake at once4 ,if you have not prepared flour at hand1 use family flour1 with a teaspoonful of soda and two of cream tartar4 ,,graham ,,griddle ,,cakes4 #a cup ,indian meal scalded with a pint of boiling water4 #a quart of milk4 cup yeast4 #a cup cold water4 #a cup white flour4 #a cup ,graham flour4 #a great spoonful molasses4 #a great spoonful butter or lard4 teaspoonful soda1 dissolved in hot water4 ,salt to taste4 ,scald and strain the meal over night2 thin with the milk1 and make into a sponge with the ,graham flour1 molasses and yeast4 ,in the morning1 add salt1 white flour1 soda and butter1 and stir in enough cold water to make batter of the right consistency4 ,graham and ,indian cakes are far more wholesome in the spring of the year than any preparation of buckwheat4 ,,what ,i ,,know ,,about ,,egg-,,beaters4 ,,in no department of nice cookery are the effects of lax or hasty manipulation more sadly and frequently apparent than in such dishes as are dependent for excellence upon the lightness and smoothness of beaten eggs4 ,unless yolks are whipped to a thick cream1 and whites to a froth that will stand alone1 the texture of cake will be coarse1 and if the loaf be not heavy or streaked1 there will be a crude flavor about it that will betray the fault at once to the initiated4 ,the same is emphatically true with regard to muffins1 waffles1 and griddle-cakes4 ,mr4 ,greeley said1 and aptly1 of two publishers of note3 8,one will make a louder rattle with a hundred dollars than the other can with a thousand40 ,i have often recalled the remark in contrasting the tender1 puffy products of one housewife's skill with the dense1 clammy cakes and crumpets of another1 who used double the quantity of eggs and butter1 and cream instead of milk4 8,i think10 observed a friend1 at whose house ,i was visiting1 8there must be a mistake about the muffin receipt you gave me the other day4 ,it calls for three eggs4 ,my cook insists that five are none too many1 yet hers1 when made1 do not look or taste like those ,i ate at your table40 ,in reply ,i craved permission to see the batter mixed by the critical cook4 ,entering the kitchen in company with the mistress1 we found ,chloe in the act of breaking the five eggs directly into the flour1 milk1 etc41 already mixed in a large bowl4 ,half a dozen strokes of the wooden spoon she held would have completed the manufacture of the raw material4 ,eggs are inveterate tell-tales1 and they had given no uncertain warning in this case1 had the mistress been on the alert4 ,some eggs cannot be frothed4 ,the colored 8mammys0 used to tell me that they were 8bewitched10 when1 with every sweep of the wisp they were depressed and dwindled before my wondering eyes4 ,i have learned since that1 whether this non-inflative state be the result of undue warmth of the dish into which the eggs are broken1 or staleness of the ovates themselves1 it is a hopeless task to attempt rehabilitation4 ,their demoralization is complete and fatal4 ,the wise housewife will give up her cake or dessert for that day1 unless she is willing to throw the obdurate eggs away1 cleanse the bowl1 wiping it perfectly dry1 and let it cool before attacking another batch4 ,nor will whites froth to stiffness if a single drop of the yolk has found its way into them4 ,regardless1 as a leader of the cod-fish aristocracy1 of the claims of early associations upon memory and respect1 they sullenly assert the impossibility of rising in the world if they are to be clogged by that which lay so close to them before the shells were broken4 ,all the beating of the patent egg-whip in impatient fingers will not suffice to make them see reason4 ,the fact that there is ten-fold more nourishment and sweetness in one yolk than in a pint of their snowy nothingness2 that it is1 in truth1 the life1 without which an egg would be a nullity1 has no more effect in changing their exclusive notions than have volumes of argument proving the solidity and vitality of the middle classes upon the gaseous brains of the bon ton4 ,humor their folly--for whites are useful1 because ornamental1 if rightly handled--by carefully taking out the offensive plebeian speck4 ,our mothers whipped up yolks with a spoon1 and the whites with a broad-bladed knife1 or clean switches1 peeled and dried4 ,miss ,leslie's 8,complete ,cookery0 will tell you all about it4 7,and1 by the way1 if you doubt that fashions change in cookery as in all else1 ,i commend to your perusal this ancient manual47 ,then came a rush of patent egg-beaters1 and a rush of purchasers as well1 whose aching wrists and shoulders pleaded for relief from long hours of incessant 8beating10 8whipping10 and 8frothing40 ,there were wire spoons with wooden handles that broke off1 and tin handles that turned the perspiring hand black2 wire whirligigs that ran up and down upon a central shaft and spattered the eggs over the face and bust of the operator2 cylindrical tin vessels with whirligigs fastened in the centre1 almost as good fun for the children as a monkey on a stick1 but which bound the housewife to place and circumstance1 since her eggs1 many or few1 yolks and whites1 must all be churned in that vessel--not an easy one to keep clean1 on account of the fixture within it4 ,there was altogether too much machinery for the end to be accomplished1 and the white of a single egg was so hard to find in the bottom of a quart pail6 ,after a few trials1 the cook tossed the 8bothering thing0 into a dark corner of the closet1 and improvised a better beater out of two silver forks1 held dexterously together4 ,then1 our enterprising 8general furnishing0 merchant overwhelmed us with a double compound back 7and forward7 action machine that was 8warranted to whip up a stiff mringue in a minute and a half40 8,i will not quite endorse that1 ladies10 said the most important tradesman in a community of housekeepers and housekept4 8,but ,i will stake my reputation upon its doing this in two minutes40 ,we all bought the prize4 ,it looked cumbrous1 and it was expensive1 but time is money1 and we remembered that a large snow-custard must be beaten ninety minutes with an ordinary egg-whip1 and cake-frosting1 thirty4 ,we paid1 each of us1 our dollar and a half1 and carried home the time-and-muscle-saver in a box of its own1 so big that we chose back streets in preference to fashionable promenades1 on our return4 ,trembling with exultation1 we rushed into the kitchen to display the treasure4 8,yes1 mem6 ,what might it be1 mem80 8,why1 ,katey6 an egg-beater6 and the greatest convenience ever manufactured60 8,ah6 and what a silly was meself1 mem1 to be thinking it was a coffee-mill1 when ,i saw you a-screwin' it on to the table60 ,we screwed it 8on to the table10 at a corner1 for there was not room for it to revolve at sides and ends4 ,katey held a bowl with eggs in it at just the right elevation below2 and by turning a crank we moved a many-cogged wheel which fitted into another wheel1 which turned a whirligig at the bottom4 ,katey held the bowl steadily2 we worked very fast at the windlass-handle1 and in eight minutes the mringue was ready4 8,well done60 cried housewives1 one and all4 8,great is the ,grand duplex back 7and forward7 action ,invention1 for the amelioration of weary-wristed womankind6 ,to be sure1 it takes two people to work it1 unless one can hold the bowl firmly between the knees in just the right place1 but it is undeniably a wonderful improvement40 ,i1 with the rest1 cried1 8wonderful60 even when the bowl tipped over on the kitchen-floor1 with the yolks of ten eggs in it2 when ,i broke the screw by giving it one turn too many1 and was blandly assured by the artificer in metals1 to whom ,i took it for repairs1 that 8them cast-iron articles can't never be mended1 ma'am1 without it is by buying of a new one20 even when the cogs of the wheels became rheumatic1 and hitched groaningly at every round4 ,but when one day1 in full flight through a seething heap of icing1 the steel strips of the triple whirligig that did the whipping1 suddenly caught1 the one upon the other1 and came to a dead lock2 when1 as ,i would have released them by an energetic revolution of the wheel1 they tore one another out by the roots1--,i arose in deadly calm2 undid the screw1 set the bowl on the table1 straightened my cramped spine1 and sent to the nearest tin-shop for a shilling whisk4 ,four years ago1 without prevision that one of the blessings of my life was coming upon me1 ,i paid a visit to my 8house-furnisher40 ,he had a new egg-beater for sale4 8,vanitas vanitatum60 said ,i1 theatrically waving it from me1 8,i am cured60 8,it comes well recommended10 remarked he1 quietly4 8,but1 as you say1 so many of these things are humbugs6 ,will you oblige me by accepting this1 giving it a fair trial1 and letting me know just what it is8 ,i will send it up with the rest of your articles40 ,for three weeks--,i blush to write it--,,the ,,dover hung untouched in my kitchen-closet1 and ,i did daily penance for my sin of omission with the shilling whisk4 ,at last ,i broke the latter1 and with a slighting observation to the effect that 8it might be better than none10 ,i took down my gift4 ,i beg you to believe that ,i am not in league with the patentee of my favorite4 ,i do not know whether 8,dover0 stands for his name1 that of the manufacturing company1 or the place in which it was made4 8,dover ,egg-beater1 ,patented #ahgj10 is stamped upon the circumference of the iron wheel4 ,i know nothing more of its antecedents4 ,but if ,i could not get another ,i would not sell mine for fifty dollars--nor a hundred4 ,egg-whipping ceased to be a bugbear to me from the day of which ,i speak4 ,light1 portable1 rapid1 easy1 and comparatively noiseless1 my pet implement works like a benevolent brownie4 ,with it ,i turn out a mringue in five minutes without staying my song or talk2 make the formidable 8snow-custard0 in less than half an hour1 with no after tremulousness of nerve or tendon4 ,in its operation it is impartial1 yolks thickening smoothly under it as easily as whites heighten into a compact snow-drift1 that can be cut into blocks with a knife4 ,winter and summer1 it has served me with invariable fidelity1 and it is to all appearance1 stanch as when it first passed into my reluctant hands4 ,i hope the gentlemanly and benevolent donor will sell one thousand per annum for the remainder of his natural existence1 and if length of days be a boon to be coveted1 that the unknown patentee will live as many years as he has saved hours of labor to ,american housewives and cooks4 ,,whipped ,,cream4 ,,this enters so largely into the composition of many of our most elegant desserts1 that the mode of preparing it deserves more than a passing mention4 ,the impression in which ,i confess that ,i shared1 for a long time1 that a 8whip0 was a tedious1 and sometimes well-nigh impossible performance1 will soon be done away with if one becomes the possessor of a really good syllabub charm4 ,that which ,i have used with great satisfaction for a couple of years is a very simple affair--a tin cylinder with a perforated bottom1 and within it a dasher1 similar to that of an ordinary churn1 that plays through a hole in the top4 ,it is best to churn the cream in a jar or pail1 there being in these less waste from splashing4 ,the churn is held about a quarter of an inch from the bottom1 that the cream may pass freely below it4 ,as the stiffened froth rises to the top of the cream1 it should be removed to a wire sieve set over a dish4 ,if you have no sieve1 lay a piece of coarse lace or tarletane within a cullender1 and put the 8whip10 a few spoonfuls at a time1 upon it4 ,the cream that drips into the dish below should be returned to the pail and churned over4 ,i regret that the name of the patentee appears nowhere upon the modest but excellent little machine that has supplied me with so many trifles and ,charlotte ,russes4 ,the grand desideratum in making a 8whip10 is to have real cream4 ,it should also be perfectly sweet4 ,the confectioner from whom ,i always procure mine advised me once to put the merest pinch of soda in the cream in warm weather1 before beating it1 a hint that has proved very useful to me4 ,with this precaution1 unless the cream be really on the verge of souring1 you will never churn your 8whip0 to butter1 of which lame and lamentable conclusion ,i had experience several times before ,i received the friendly suggestion4 ,get good cream1 then4 ,it is better worth your while to pay half a dollar a quart for it than half the sum for the thinner1 poorer liquid sold under the same name at the milk-stores4 ,in the country1 of course1 the true article should be abundant1 and in town1 you can generally purchase small quantities at the confectioners4 ,a pint well worked will yield enough 8whip0 for the dessert of a small family4 ,it should be kept in a cold place until needed1 and not kept long anywhere4 ,whipped cream is a delightful addition to coffee4 ,john will relish his after-dinner cup much better if you will mantle it with this snowy richness4 ,remember this when preparing your syllabub or trifle1 and set aside a few spoonfuls before seasoning it4 ,don't be afraid of undertaking 8fancy dishes40 ,sally forth bravely into the region of delicate and difficult dainties1 when you are considering family bills of fare1 and you will not be dismayed when called to get up a handsome 8company0 entertainment4 8,grandmother's way0 may suit ,mesdames ,dull and ,bigott1 but you1 being accustomed to use your reasoning powers1 should remember that our estimable maternal progenitors knew as little of locomotives and magnetic telegraphs as of canned fruits and gelatine4 ,and1 entre nous1 ,i for one1 and my ,john for two1 are getting so tired of the inevitable pie6 ,he read aloud to me the other day1 with great gusto1 a clever editorial from the ,tribune1 showing with much ingenuity and force1 that the weakness for pie was a national vice4 ,i wish ,i had room here to reprint it4 ,whenever ,i have been compelled since to eat a triangle of 8family pie-crust10 my usually excellent digestion has played me false4 8,pie and soda-water6 ,that is a woman's idea of a comfortable luncheon on a hot day in the city10 said a gentleman to me4 8,at a bit of rare1 tender steak1 and a mealy potato they would turn up their fastidious noses4 ,such gross food is only fit for a man40 ,the school-girl1 rising from a barely-tasted breakfast during which she has been saying over to herself the chronological table1 or ,french verb1 learned the night before1--8doesn't care to take any luncheon with her to-day4 ,certainly1 no bread-and-butter--and sandwiches are hateful6 ,if you insist1 mamma1 just give me a piece of pie--mince-pie1 if you have it1 with a slice of fruitcake and a little cheese4 ,i may feel hungry enough at noon to nibble at them40 ,papa1 running in at eleven o'clock1 to announce that he has had a business telegram which obliges him to take the next train to ,boston or ,chicago1 8has not time to think of food1 unless you can give me a bit of pie to eat while you are packing my valise40 ,he jumps from the cars at five ,p4,m4 to snatch another 8bit of pie0 from a station-restaurant1 and swallows still a third1 at midnight1 bought from an itinerant vender of such comestibles1 who swings himself on board when the 8through ,express0 halts for wood and water4 ,if his sick headache is not overpowering1 he is adequate to the consumption of still a fourth leathery triangle when another stop is made at six ,a4,m4 ,pie is the pice de rsistance in rural desserts1 at luncheon and at tea1 and the mighty army mustered to meet the attacks of pic-nics and water-parties in the course of the year is enough to drive a dyspeptic to suicide1 when he reads the sum total of the rough computation4 8,i always calculate to bake a dozen of a ,saturday10 says the farmer's helpmate1 resigned to cheerfulness in the narrative4 8,in haying and harvesting ,i make as many as thirty and forty every week4 ,nothing pleases our folks so much when they come in hot and tired1 as a bit of pie--it don't make much difference what kind--apple1 berry1 squash1 or damson--so long as it is pie60 ,this is not exaggeration1 and the same mania for the destructive sweet is as prevalent among the working-classes of the city4 ,it is useless to preach to artisans and laborers of the indigestible qualities of such pastry as is made by their wives at home1 and bought at cheap bakeries2 to represent that baked apples1 and in the season1 ripe1 fresh fruits of all kinds are more nutritious1 and even cheaper1 when the prices of flour1 sugar1 and 8shortening0 are reckoned up1 to say nothing of the time spent in rolling out1 basting and baking the tough skinned1 and often sour-hearted favorites4 ,jellies are scorned as 8having no substance into them20 blanc-mange is emphatically 8flummery10 and whipped cream ,i have heard described scornfully as 8sweetened nothing40 ,do not understand my strictures upon pie-olatry to mean indiscriminate condemnation of pastry4 ,a really fine mince-pie is a toothsome delicacy1 and the like quality of pumpkin-pie a luscious treat4 ,christmas would hardly be ,christmas without the one1 and ,i would have the other grace every ,thanksgiving feast until the end of time4 ,but surely there is an 8out of season10 as well as 8in40 8,your ,toxes and your ,chickses may draw out my two front double teeth1 ,mrs4 ,richards10 said ,susan ,nipper1 8but that's no reason why ,i need offer 'em the whole set60 ,and when ,i recall the square inches of hard and slack-baked dyspepsia ,i have masticated--and swallowed--at the bidding of civility1 and a natural soft-heartedness that would not let me grieve or shame hospitable entertainers1 ,i can say it almost as snappishly as she4 ,give ,john1 then1 and above all1 the children1 a respite from the traditional1 conventional and national pie1 and an opportunity to compare its solid merits with the graces of more fanciful desserts4 ,i can safely promise that the health of the family will not suffer from the change4 ,,fancy ,,dishes ,,for ,,dessert4 ,,jelly ,,oranges4 #ab fine deep-colored oranges4 #a package ,coxe's gelatine1 dissolved in one cup cold water4 #c cups white sugar4 ,juice of the oranges1 and grated rind of three4 #b cups boiling water4 teaspoonful cinnamon4 ,soak the gelatine three hours in the cup of cold water4 ,cut from the top of each orange a round piece1 leaving a hole just large enough to admit the bowl of a small spoon1 or the handle of a larger4 ,the smaller the orifice1 the better your dish will look4 ,clean out every bit of the pulp very carefully1 so as not to tear the edges of the hole4 ,scrape the inner skin from the sides with your fore-finger1 and when the oranges are emptied lay them in cold water1 while you make the jelly4 ,strain the juice and grated peel through coarse1 thin muslin over the sugar1 squeezing rather hard to get the coloring matter4 ,stir this until it is a thick syrup1 and add the spice4 ,pour the boiling water upon the soaked gelatine2 stir over the fire until well dissolved2 add the juice and sugar1 stir all together1 and strain through a flannel bag into a pitcher1 not shaking or squeezing it1 lest it should be cloudy4 ,wipe off the outside of the oranges1 set them close together in a dish1 the open ends uppermost1 and fill very full with the warm jelly1 as it will shrink in cooling4 ,set away in a cold place where there is no dust4 ,next day1 cut each in half with a sharp penknife1 taking care to sever the skin all around before cutting into the jelly4 ,if neatly divided1 the rich amber jelly will be a fair counterfeit of the orange pulp4 ,pile in a glass dish1 with green leaves around1 as you would the real fruit4 ,this is a beautiful and delicious dish1 and easily made4 ,,glac ,,oranges4 ,prepare precisely as in the preceding receipt1 and after cutting the oranges in two1 set them where they will freeze4 ,in winter1 a few hours out-of-doors will accomplish this4 ,in summer pile them carefully within a freezer1 and surround with ice and rock salt for six hours2 draining off the water1 and replenishing with ice and salt twice during the time4 ,these are very refreshing in hot weather4 ,,ribbon ,,jelly ,,and ,,cream4 #a package ,coxe's gelatine1 soaked in #b cups of cold water4 #b cups white sugar4 #a pint boiling water4 ,juice and half the grated rind of #a lemon4 #a cup pale wine4 teaspoonful cinnamon4 ,enough prepared cochineal or bright cranberry1 or other fruit syrup to color half the jelly4 #a pint rich sweet cream whipped stiff with two table-spoonfuls powdered sugar1 and a little vanilla4 ,soak the jelly four hours4 ,add to it the sugar and seasoning1 including the lemon2 pour in the boiling water1 and stir until entirely dissolved4 ,strain through a flannel bag1 after adding the wine4 ,do not touch it while it is dripping4 ,divide the jelly1 and color half of it pink1 as above directed4 ,wet a mould1 with a cylinder through the centre1 in cold water1 and put in the jelly1 yellow and pink1 in alternate layers1 letting each get pretty firm before putting in the next1 until all is used up4 ,when you are ready to use it1 wrap a hot wet cloth about the mould for a moment1 and invert upon a dish4 ,have the cream whipped before you do this1 and fill the open place in the middle with it1 heaping it up well4 ,you can vary the coloring by making white and yellow blanc-mange out of one-quarter of the gelatine after it is soaked4 ,instead of water1 pour a large cup of boiling milk over this4 ,when dissolved1 sweeten and beat into half of it the yolk of an egg4 ,heat over the fire in a vessel of boiling water for five minutes to cook the egg1 stirring all the time4 ,a stripe of the white or yellow blanc-mange sets off the wider 8ribbons0 of pink and amber very tastefully4 ,or you may make the base of chocolate blanc-mange1 by stirring a great spoonful of grated sweet chocolate into the gelatine and boiling milk4 ,,easter ,,eggs4 7,very pretty47 #a package ,coxe's gelatine1 soaked four hours in one pint cold water4 #b heaping cups sugar4 #c large cups boiling milk4 #b table-spoonfuls grated chocolate--sweet1 vanilla-flavored1 if you can get it4 #b eggs1 the yolks only4 ,a little prepared cochineal1 or bright-red syrup4 ,empty shells of #ab eggs1 from which the contents have been drained through a hole in the small end4 ,essence bitter-almond1 grated lemon-peel1 and rose-water for flavoring4 ,put sugar and soaked gelatine into a bowl1 and pour the boiling milk over them4 ,set over the fire in a farina-kettle1 and stir until dissolved4 ,strain and divide into four parts4 ,leave one white2 stir into another the beaten yolks2 into a third the chocolate2 into the fourth the pink or scarlet coloring4 ,season the chocolate with vanilla2 the yellow with lemon2 the white with rose-water1 the red with bitter-almond4 ,heat the yellow over the fire long enough to cook the egg4 ,rinse out your egg-shells with cold water1 and fill with the various mixtures1 three shells of each4 ,set upright in a pan of meal or flour to keep them steady1 and leave until next day4 ,then fill a glass bowl more than three-quarters full1 with nice wine-jelly1 broken into sparkling fragments4 ,break away the egg-shells1 bit by bit1 from the blanc-mange4 ,if the insides of the shells have been properly rinsed and left wet1 there will be no trouble about this4 ,pile the vari-colored 8eggs0 upon the bed of jelly1 lay shred preserved orange-peel1 or very finely shred candied citron about them1 and surprise the children with them as an ,easter-day dessert4 ,it is well to make this the day on which you bake cake1 as the contents of the egg-shells will not then be wasted4 ,by emptying them carefully1 you can keep the whites and yolks separate4 ,this dish1 which ,i invented to please my own little ones on the blessed ,easter-day1 is always welcomed by them with such delight1 that ,i cannot refrain from recommending its manufacture to other mothers4 ,it is by no means difficult or expensive4 ,if you can get green spinach1 you can have yet another color by using the juice4 ,,turret ,,cream4 #a pint sweet1 rich cream4 #a quart milk4 #a package ,coxe's gelatine4 #a heaping cup white sugar4 #c eggs1 beaten light--whites and yolks separately4 pound crystallized fruit--cherries and peaches1 or apricots4 ,vanilla flavoring4 ,juice of one lemon4 ,soak the gelatine in a cup of the milk four hours4 ,scald the remainder of the milk1 add the sugar2 when this is dissolved1 the soaked gelatine4 ,stir over the fire until almost boiling hot2 strain and divide into two equal portions4 ,return one to the fire1 and heat quickly4 ,when it nears the boiling-point1 stir in the beaten yolks4 ,let all cook together two minutes1 and turn out into a bowl to cool4 ,while it cools1 churn the cream very stiff1 and beat the whites of the eggs until they will stand alone4 ,divide the latter into two heaps4 ,as the yellow gelatine begins to 8form10 whip one-half of the whites into it1 a little at a time4 ,to the white gelatine add the rest of the whites in the same manner1 alternately with the whipped cream4 ,season the yellow with vanilla1 the white with the lemon-juice beaten in at the last4 ,wet the inside of a tall1 fluted mould with water1 and arrange in the bottom1 close to the outside of the mould1 a row of crystallized cherries4 ,then put in a layer of the white mixture2 on this the apricots or peaches cut into strips2 a layer of the yellow1 another border of cherries1 and so on1 until your materials are used up4 ,when firm1 which will be in a few hours1 even in summer1 if set on the ice1 wrap a cloth wrung out in hot water about the mould1 and invert upon a flat dish4 ,eat with sweet cream1 or1 if you like1 with brandied fruit4 ,this is a beautiful dessert1 and a handsome centre-piece for a supper-table4 ,it is also a safe one1 even in the hands of a novice1 if these directions be followed exactly4 ,bitter-almond may be substituted for the lemon4 ,,naples ,,sponge4 #f eggs4 ,use the yolks for custard4 #a quart of milk4 #b large cups sugar1 and same quantity boiling water4 #a package gelatine soaked in #b cups cold water4 ,juice of a lemon and half the grated rind4 #a stale sponge-cake cut into smooth slices of uniform size4 #b glasses sherry4 ,dissolve the soaked gelatine in the hot water4 ,add a cup of sugar and the lemon1 and stir until the mixture is clear4 ,set aside in a shallow pan to cool4 ,meanwhile1 make a custard of the milk1 the yolks1 and the other cup of sugar4 ,stir until it begins to thicken1 when turn into a pitcher or pail1 and put away until the 8sponge0 is ready for table4 ,whip the whites very stiff1 and beat into them1 a few spoonfuls at a time1 the cooled gelatine4 ,spread the slices of cake1 cut of a shape and size that will fit your mould1 upon a flat dish1 and wet them with the sherry4 ,rinse out a pudding or jelly mould with cold water1 put a thick layer of the 8sponge0 in the bottom1 pressing and smoothing it down1 then one of cake1 fitted in neatly2 another of the sponge1 proceeding in this order until all is used4 ,the upper layer--the base when the sponge is turned out should be of cake4 ,serve in a glass dish with some of the custard poured about the base1 and send around more in a sauce-tureen or silver cream-pitcher4 ,season the custard with vanilla4 ,,an ,,almond ,,charlotte4 #a quart milk4 #a pint rich cream--whipped stiff4 ,whites of #c eggs4 #a great cup white sugar--powdered4 #a pound sweet almonds1 blanched and cold4 ,rose-water and essence of bitter almond for flavoring4 #a stale sponge-cake sliced4 ,icing for top of cake4 #a package gelatine soaked in a cupful of the milk4 ,heat the rest of the milk to boiling2 put in the sugar and soaked gelatine4 ,heat again before adding the almond paste4 ,this should be ready1 before you begin the ,charlotte4 ,blanch the almonds by putting them into boiling water1 skinning them1 and letting them get cold and crisp4 ,pound in a mortar1 dropping in rose-water1 now and then1 to prevent oiling4 ,stir this paste well into the hot milk2 let it simmer with it two or three minutes2 then strain through coarse muslin1 squeezing hard to get out the strength4 ,flavor and set by until cold and a little stiff around the edges4 ,beat the whites of the eggs stiff and add the gelatine gradually--beating steadily--alternately with the whipped cream4 ,butter your mould1 and line with slices of sponge-cake fitted closely together4 ,fill with the mixture1 pressing it in firmly and evenly4 ,in eight or ten hours1 turn it out upon a dish1 and ice as you would a cake1 but on the top only4 ,while the frosting is soft1 ornament with fancy candies1 laid on in any shape you may fancy4 ,or1 ,you may simplify matters by reserving one large piece of cake--a slice cut the full width of the loaf2 trimming it to fit the bottom of the mould1 and only lining the sides of the latter4 ,the ,charlotte will turn out as well without the top 7or bottom71 and you can have it frosted and ornamented by the time you empty the mould4 ,lay it carefully on the top of the gelatine4 ,,narcissus ,,blanc-,,mange4 #a quart milk4 ,less than a pint rich cream1 whipped with a little powdered sugar4 #a package ,cooper's gelatine1 soaked in #b cups of cold water4 ,yolks of #d eggs1 beaten light4 #b cups white sugar4 ,vanilla and rose-water for flavoring4 ,heat the milk scalding hot1 stir in the gelatine and sugar4 ,when all are dissolved1 beat in the yolks1 and heat until they are cooked4 ,two minutes1 after the custard becomes scalding hot1 should suffice4 ,turn out into a broad dish to cool4 ,when it stiffens around the edges1 transfer it1 a few spoonfuls at a time1 to a bowl1 and whip vigorously with your egg-beater4 ,flavor with rose-water4 ,it should be like a yellow sponge before you put it into the mould4 ,this should be an open one1 i4e41 with a cylinder in the centre4 ,rinse with cold water1 and fill with the blanc-mange4 ,it is best made the day before it is to be used4 ,after turning it out upon a dish1 fill the hollowed centre with whipped cream1 flavored with vanilla and heaped up as high as it will stand4 ,pile more whipped cream about the base4 ,this dessert is named for the pretty yellow and white flower which came1 with the earliest days of ,spring1 to the old-fashioned gardens4 ,,tipsy ,,trifle4 #a quart milk4 #e eggs1 whites and yolks beaten separately4 #a stale sponge-cake4 pound macaroons4 #a cup sugar4 ,vanilla1 or bitter-almond for flavoring4 #a cup sherry wine1 and #a cup jelly or jam4 ,make a custard of the milk1 sugar and yolks1 adding the latter when the milk almost boils1 and stirring constantly until it begins to thicken4 ,flavor when cold4 ,slice your cake1 and line the bottom of a glass dish with it4 ,wet with the wine1 and cover with jam or jelly4 ,a layer of macaroons over this must also be wet with sherry4 ,another layer of cake1 moistened with wine and spread with jam2 more macaroons1 and so on1 until the dish is three-quarters full4 ,pour the cold custard over all2 beat the whites of the eggs stiff with a few spoonfuls of bright jelly1 and heap smoothly on top4 ,drop a bit of red jelly here and there upon it4 ,,strawberry ,,trifle4 ,this is made substantially as above--but the macaroons and wine are omitted1 and the sponge-cake wet with sweet cream4 ,layers of ripe strawberries 7cut in two1 if the fruit is large71 sprinkled with powdered sugar1 are substituted for the jam2 strawberry-juice1 well sweetened1 is whipped into the mringue on top1 and this ornamented with ripe1 scarlet berries4 ,this is very nice4 ,,cr,,me ,,du ,,th4 7,good47 #a pint rich cream1 whipped light4 package gelatine1 soaked in #a cup of milk4 #a large cup of strong mixed tea--the best quality4 #a cup white sugar4 ,whites of #b eggs4 ,dissolve the soaked gelatine and sugar in the boiling tea1 when you have strained the latter through fine muslin1 and let it cool4 ,whip the cream and the whites of the eggs in separate vessels4 ,when the gelatine is perfectly cold1 beat it by degrees into the whites until it is a pretty firm froth4 ,then whip in the cream4 ,rinse a mould in cold water1 fill it with the mixture1 and set in a very cold place1 or on ice1 for eight or ten hours4 ,send around a pitcher of sweet cream with it4 ,,cr,,me ,,du ,,caf4 ,is made precisely as is the crme du th1 but substituting a large cup of strong black coffee for the tea4 ,it is even more popular than the tea-cream4 ,it is a good plan to make both at the same time1 one package of gelatine serving for all1 and give your guests their choice of tea or coffee4 ,if set to form in custard-cups and turned out upon a flat dish in alternate rows1 they make a handsome show4 ,the darker color of the coffee will distinguish it from the tea4 ,a small pitcher of sweet cream should accompany them4 ,,cr,,me ,,du ,,chocolat4 #a quart of milk4 #a pint of cream1 whipped light4 package of gelatine1 soaked in #a cup of the milk4 #b eggs1 yolks and whites beaten separately4 #a cup of sugar--powdered4 #d table-spoonfuls grated chocolate4 ,vanilla to taste4 ,scald the milk1 and stir into it while still in the saucepan1 the soaked gelatine and sugar4 ,heat up once1 and when the gelatine is quite dissolved1 strain4 ,the chocolate should be wet up with cold water before it is put into the hot milk4 ,stir up thoroughly1 return to the saucepan1 and when smoking hot1 add it gradually to the beaten yolks4 ,set back on the fire and boil very gently five minutes--not more1 or the eggs may curdle4 ,turn into a broad pan to cool4 ,whip1 when it begins to coagulate1 gradually and thoroughly with the beaten whites1 flavoring with vanilla4 ,lastly1 beat in the whipped cream4 ,you can add this to your coffee and tea creams1 and complete the assortment4 ,mould as you do them1 but serve with brandied fruit1 instead of cream4 ,most people are very fond of it4 ,,chocolate ,,blanc-,,mange4 #a quart of milk4 package gelatine1 dissolved in #a cup cold water4 #a cup sugar4 #c great spoonfuls grated chocolate4 ,vanilla to taste4 ,heat the milk2 stir in sugar and soaked gelatine4 ,strain2 add chocolate2 boil ten minutes1 stirring all the time4 ,when nearly cold1 beat for five minutes--hard with your 8,dover0 egg-beater1 or until it begins to stiffen4 ,flavor2 whip up once1 and put into a wet mould4 ,it will be firm in six or eight hours4 ,,chocolate ,,blanc-,,mange ,,and ,,cream4 ,make the blanc-mange as directed in last receipt4 ,set it to form in a mould with a cylinder in centre4 ,you can improvise one by stitching together a roll of stiff paper just the height of the pail or bowl in which you propose to mould your blanc-mange1 and holding it firmly in the middle of this while you pour the mixture around it4 ,the paper should be well buttered4 ,lay a book or other light weight on the cylinder to keep it erect4 ,when the blanc-mange is turned out1 slip out the paper1 and fill the cavity with whipped cream1 heaping some about the base4 ,specks of bright jelly enliven this dish if disposed tastefully upon the cream4 ,,chocolate ,,custards 7baked74 #a quart of good milk4 #f eggs--yolks and whites separated4 #a cup sugar4 #d great spoonfuls grated chocolate4 ,vanilla flavoring4 ,scald the milk2 stir in the chocolate and simmer two minutes1 to dissolve1 and incorporate it well with the milk4 ,beat up the yolks with the sugar and put into the hot mixture4 ,stir for one minute before seasoning and pouring into the cups1 which should be set ready in a pan of boiling water4 ,they should be half submerged1 that the water may not bubble over the tops4 ,cook slowly about twenty minutes1 or until the custards are firm4 ,when cold1 whip the whites of the eggs to a mringue with a very little powdered sugar--7most mringues are too sweet7 and pile some upon the top of each cup4 ,put a piece of red jelly on the mringue4 ,,chocolate ,,custards 7boiled74 #a quart of milk4 #f eggs--whites and yolks separately beaten4 #a cup of sugar4 #d large spoonfuls grated chocolate4 ,vanilla to taste--a teaspoonful to the pint is a good rule4 ,scald the milk2 stir in sugar and chocolate4 ,boil gently five minutes1 and add the yolks4 ,cook five minutes more1 or until it begins to thicken up well1 stirring all the time4 ,when nearly cold beat in the flavoring1 and whisk all briskly for a minute before pouring into the custard cups4 ,whip up the whites with a little powdered sugar1 or what is better1 half a cup of currant or cranberry jelly1 and heap upon the custards4 ,,rockwork4 #a quart of milk4 #f eggs4 #a cup powdered sugar4 ,vanilla flavoring4 ,sweeten the milk slightly and set it over the fire in a rather wide-mouthed saucepan4 ,beat the whites of the eggs to a very stiff froth with a table-spoonful or so of the sugar4 ,when the milk boils1 put in the froth1 a table-spoonful at a time1 turning each little heap as it is cooked on the lower side4 ,have only a few spoonfuls in at once1 or they will run together4 ,take out the cooked froth care fully with a skimmer and lay on a sieve4 ,when all are done1 set in a cool place1 while you make a custard of the yolks beaten up with the sugar and the boiling milk4 ,stir until it begins to thicken1 and pour out to cool4 ,flavor when cold2 fill a glass bowl with the custard and pile the 8rocks0 on the surface4 ,a pretty variation of floating island4 ,serve with sponge-cake4 ,,an ,,ambushed ,,trifle4 ,a round stale sponge-cake4 #a pint milk4 #a teaspoonful corn-starch4 #a cup sweet jelly or jam4 ,crab-apple jelly is very nice4 #c eggs beaten light4 ,a pinch of salt4 ,vanilla1 lemon1 or bitter almond flavoring4 #b table-spoonfuls powdered sugar4 ,cut the top from the cake in one piece and lay it aside4 ,scoop out the inside of the cake1 leaving side walls and a bottom about an inch thick4 ,coat these well with the jelly4 ,scald the milk2 beat the eggs with the sugar1 and stir into this when it is almost boiling4 ,crumb the cake you have scooped out very finely1 and beat into the hot custard4 ,return to the fire and cook1 stirring all the while until thick and smooth1 when add the corn-starch1 previously wet with cold milk4 ,cook a minute longer and take from the fire4 ,when nearly cold1 flavor and fill the cake with it4 ,cover the inside of the lid you have laid aside with jelly1 fit neatly into its place2 brush the whole cake with white of egg1 sift powdered sugar thickly over it1 and set in a cool1 dry place until wanted4 ,a simple1 delightful dessert4 ,,orange ,,trifle4 #a pint cream1 whipped stiff4 #c eggs--yolks only4 #a cup of powdered sugar4 package ,coxe's gelatine1 soaked in a cup of cold water4 ,juice of #b sweet oranges4 ,grated rind of #a orange4 #a cup boiling water4 ,stir the soaked gelatine in the boiling water4 ,mix the juice1 rind and sugar together1 and pour the hot liquid over them4 ,should the gelatine not dissolve readily1 set all over the fire and stir until clear4 ,strain1 and stir in the beaten yolks4 ,heat quickly within a vessel of boiling water1 stirring constantly lest the yolks should curdle4 ,if they should1 strain again through coarse flannel4 ,set aside until perfectly cold and slightly stiff1 when whip in the frothed cream4 ,wet a mould1 fill1 and set it on ice4 ,,apple ,,trifle4 #a dozen tender pippins of fine flavor4 #a large cup of sugar1 for custard--one--smaller--for apples4 #a scant quart rich milk4 #d eggs4 ,juice and half the grated peel of #a lemon4 #a pint of cream1 whipped up with a little powdered sugar4 ,slice the apples2 put them in an earthenware or glass jar2 cover lightly and set in a kettle of warm water4 ,bring to a boil1 and cook gently until the apples are tender and clear4 ,beat to a pulp1 sweeten with the smaller cup of sugar2 add lemon-juice and rind1 and put them into a glass dish4 ,make a custard of milk1 sugar and eggs2 boil until it thickens up well1 and let it get perfectly cold4 ,cover the apple compote with it1 spoonful by spoonful4 ,the apple should be cold and stiff1 or it may rise to the top of the custard4 ,lastly1 pile the whipped cream over all4 ,,lemon ,,trifle4 7,delicious47 #b lemons--juice of both and grated rind of one4 #a cup sherry4 #a large cup of sugar4 #a pint cream well sweetened and whipped stiff4 ,a little nutmeg4 ,strain the lemon-juice over the sugar and grated peel1 and let them lie together two hours before adding the wine and nutmeg4 ,strain again and whip gradually into the frothed cream4 ,serve in jelly-glasses and send around cake with it4 ,it should be eaten soon after it is made4 ,,queen ,,of ,,trifles4 lb4 8lady fingers10 or square sponge-cakes4 lb4 macaroons4 lb4 sweet almonds blanched4 lb4 crystallized fruit1 chopped fine4 #a cup sweet jelly or jam4 #a glass of brandy4 #a glass of best sherry4 ,rose-water4 #a pint of cream1 whipped4 #a pint of rich milk for custard4 #d eggs1 whites and yolks separated4 #a table-spoonful corn-starch4 #a small cup sugar for custard4 ,a little powdered sugar for whipped cream4 ,vanilla flavoring for custard4 ,put sponge-cakes at the bottom of a large glass dish2 wet with brandy1 and cover thinly with jelly4 ,strew the minced fruits thickly upon this4 ,next come the macaroons4 ,wet with the wine and cover thickly with jelly4 ,set the dish in a cool place while you prepare the custard4 ,this will give the cakes time to soak up the liquor4 ,scald the milk2 beat the yolks and sugar together and make a paste of the blanched almonds by pounding them in a ,wedgewood mortar 7or1 in a stout bowl with a potato beetle71 adding rose-water as you go on to prevent oiling4 ,stir this paste into the hot milk1 and1 a minute later1 the yolks and sugar4 ,cook1 stirring constantly1 for three minutes more1 when put in the corn-starch1 wet up with cold milk4 ,let all thicken well and smoothly2 take from the fire1 beat up to break possible lumps1 and turn out to cool4 ,whip the cream1 and sweeten to taste4 ,whisk the whites of the eggs stiff and mix thoroughly with the whipped cream4 ,when the custard is perfectly cold1 cover the cakes in the glass dish with it1 and heap the cream on top4 ,there is no better trifle than this4 ,,apple ,,snow4 7,no4 #a47 #f fine pippins4 #b cups powdered sugar4 #a lemon--juice and half the grated peel4 #a pint of milk for custard4 #d eggs4 ,make a good custard of the milk1 one cup of sugar and the yolks4 ,bake the apples1 cores1 skins and all1 in a covered dish with a little water in the bottom to prevent burning4 ,the apples should be so tender that a straw will pierce them4 ,take off the skins and scrape out the pulp4 ,mix in the sugar and lemon4 ,whip the whites of the eggs light1 and beat in the pulp by degrees until very white and firm4 ,put the custard1 when cold1 into the bottom of a glass bowl and pile the snow upon it4 ,,apple ,,snow4 7,no4 #b47 lb4 macaroons4 #a cup good custard4 #d fine pippins 7raw74 ,whites of #d eggs4 cup powdered sugar4 ,put the macaroons in the bottom of a glass dish1 and cover with the custard before you make the snow4 ,whisk the eggs and sugar to a mringue before paring the apples4 ,peel and grate each directly into the frothed egg and sugar1 and whip in quickly before touching the next4 ,the pulp will better preserve its color if thus coated before the air can affect it4 ,it is well for one person to hold the egg-beater and work in the apple while an assistant grates it4 ,pile upon the soaked macaroons and set on ice until wanted4 ,it should be eaten soon after it is made4 ,,orange ,,snow4 #d large1 sweet oranges4 ,juice of all and grated peel of one4 ,juice and half the grated peel of #a lemon4 #a package of gelatine1 soaked in cup of cold water4 ,whites of #d eggs1 whipped stiff4 #a cup--a large one--of powdered sugar4 #a pint boiling water4 ,mix the juice and peel of the fruit with the soaked gelatine2 add the sugar2 stir all up well and let them alone for an hour4 ,then pour on the boiling water1 and stir until clear4 ,strain through a coarse cloth1 pressing and wringing it hard4 ,when quite cold1 whip into the frothed whites gradually1 until thick and white4 ,put into a wet mould for eight hours4 ,,lemon ,,snow4 #c lemons--if large--#d if small4 ,grated peel of two4 #d eggs--the whites only--whipped to standing froth4 #a package of gelatine soaked in #a cup cold water4 #a pint boiling water4 #a glass sherry or white wine--a large glass4 teaspoonful nutmeg4 #b cups powdered sugar4 ,add to the soaked gelatine the juice of all the lemons1 and peel of two1 the sugar and spice1 and let them stand together one hour4 ,then pour the boiling water over them4 ,stir until dissolved1 and strain into a wide bowl4 ,when nearly cold1 add the wine4 ,when quite cold1 begin to whip the mixture gradually into the frothed egg1 and beat until thick1 white and smooth4 ,wet a mould in cold water and set the snow aside in it until firm4 ,if you like1 you can pour a rich custard about the base after dishing it4 ,,rice ,,snow4 #e table-spoonfuls rice flour4 #a quart of milk4 #d eggs--the whites only--whipped light4 #a large spoonful of butter4 #a cup powdered sugar4 ,a pinch of cinnamon and same of nutmeg4 ,vanilla or other extract for flavoring4 ,a little salt4 ,wet up the flour with cold water and add to the milk when the latter is scalding hot4 ,boil until it begins to thicken2 put in the sugar and spice2 simmer five minutes1 stirring constantly1 and turn into a bowl before beating in the butter4 ,let it get cold before flavoring it4 ,whip1 a spoonful at a time1 into the beaten eggs4 ,set to form in a wet mould4 ,send sweet cream around with it4 ,this is delicate and wholesome fare for invalids4 ,if you wish to have it especially nice1 add half a pint of cream1 whipped light and beaten in at the last4 ,,summer ,,snow4 7,extremely fine47 #a package ,coxe's gelatine1 soaked in #a cup cold water4 #b cups powdered sugar4 ,juice and peel of #a lemon4 ,half a pine-apple1 cut in small pieces4 #b cups boiling water4 #a glass best brandy4 #b glasses best sherry or white wine4 ,a little nutmeg4 #d eggs--the whites only--whipped4 ,mix into the soaked gelatine the sugar1 lemon1 pine-apple1 and nutmeg4 ,let them stand together two hours1 when you have bruised the fruit with the back of a silver or wooden spoon and stirred all thoroughly4 ,pour over them1 at the end of that time1 the boiling water1 and stir until the gelatine is dissolved4 ,strain through coarse flannel1 squeezing and wringing hard4 ,when almost cold1 put in the wine and brandy4 ,cover until quite cold4 ,whip in1 by degrees1 into the beaten whites4 ,it ought to be whisked half an hour1 even if you use the 8,dover40 ,bury in the ice to 8form10 having wet the mould with cold water4 ,this is most refreshing and delicious4 ,,syllabub4 #a quart rich cream4 #d eggs--the whites only4 #a glass white wine4 #b small cups powdered sugar4 ,flavor to taste4 ,whip half the sugar into the cream--the rest with the eggs4 ,mix these and add wine and flavoring at the last4 ,,velvet ,,cream4 #a pint best cream whipped very stiff4 package ,coxe's gelatine1 soaked in #a cup cold water4 #c glasses white wine4 ,juice of #a large lemon4 ,bitter almond flavoring4 #a cup powdered sugar4 ,put sugar1 lemon1 soaked gelatine and wine into a bowl1 cover closely to keep in the flavor of the wine and let them stand together one hour4 ,stir up well1 and set the bowl 7or jar71 still covered1 into a saucepan of boiling water for fifteen minutes1 or until the gelatine is dissolved and the mixture clear4 ,strain1 and let it cool before flavoring4 ,beat gradually into the whipped cream4 ,wet a mould1 fill and set directly upon the ice until wanted4 ,,macaroon ,,basket4 #a lb4 macaroons--almond or cocoanut1 or 8kisses40 #a large cup white sugar4 #a table-spoonful dry gum arabic4 cup of water--boiling4 ,dissolve the gum arabic in the hot water thoroughly2 then stir in the sugar4 ,boil gently until very thick4 ,set it1 while using it1 in a pan of boiling water to keep hot4 ,take a round tin pail 7a fluted mould will not do so well71 butter thickly on bottom and sides1 dip the edges only of each macaroon in the hot candy and lay them in close rows on the bottom until it is covered4 ,let them get perfectly dry1 and be sure they adhere firmly to one another before you begin the lower row of the sides4 ,build up your wall1 one row at a time1 letting each harden before adding another4 ,when the basket is done and firm1 lift carefully from the mould2 make a loop-handle at each end with four or five macaroons1 stuck together2 set on a flat dish and heap with whipped cream4 ,sprinkle comfits over the cream1 or ornament with red jelly4 ,with a little care and practice any deft housewife can build this basket4 ,a mould of stiff white paper1 lightly stitched together and well buttered1 has several advantages above one of tin4 ,you can make it of any shape you like1 and remove it without risk of breaking the basket1 by clipping the threads that hold it together4 ,,jelly ,,custards4 #a quart milk4 #f eggs--whites and yolks4 #a cup sugar4 ,flavoring to taste4 ,some red and yellow jelly--raspberry is good for one1 orange jelly for the other4 ,make a custard of the eggs1 milk and sugar2 boil gently until it thickens well4 ,flavor when cold2 fill your custard-glasses two-thirds full and heap up with the two kinds of jelly--the red upon some1 the yellow on others4 ,,apple ,,jelly4 7,nice47 #a dozen well-flavored pippins4 #b cups powdered sugar4 ,juice of #b lemons--grated peel of one4 package ,coxe's gelatine soaked in #a cup of cold water4 ,pare1 core and slice the apples1 throwing each piece into cold water as it is cut1 to preserve the color4 ,pack them in a glass or stoneware jar with just cold water enough to cover them2 put on the top1 loosely1 that the steam may escape2 set in a pot of warm water and bring to a boil4 ,cook until the apples are broken to pieces4 ,have ready in a bowl1 the soaked gelatine1 sugar1 lemon-juice and peel4 ,strain the apple pulp scalding hot1 over them2 stir until the gelatine is dissolved2 strain again--this time through a flannel bag1 without shaking or squeezing it2 wet a mould with cold water and set in a cold place until firm4 ,this is very nice formed in an open mould 7one with a cylinder in the centre71 and with the cavity filled and heaped with whipped cream or syllabub4 ,,peach ,,jelly4 ,is made as you would apple1 and with a few peach-kernels broken up and boiled with the fruit4 ,,strawberry ,,jelly4 #a quart strawberries4 #a large cup white sugar4 ,juice of #a lemon4 package ,coxe's gelatine soaked in #a cup cold water4 #a pint boiling water4 ,mash the strawberries to a pulp and strain them through coarse muslin4 ,mix the sugar and lemon-juice with the soaked gelatine2 stir up well and pour over them the boiling water4 ,stir until clear4 ,strain through flannel bag2 add the strawberry juice2 strain again1 without shaking or pressing the bag2 wet a mould with cylinder in centre1 in cold water2 fill it and set in ice to form4 ,turn out upon a cold dish2 fill with whipped cream1 made quite sweet with powdered sugar1 and served at once4 ,it is very fine4 ,,raspberry ,,and ,,currant ,,jelly4 #a quart currants4 #a quart red or ,antwerp raspberries4 #b cups white sugar4 #a package gelatine soaked in #a cup cold water4 #a cup boiling water4 ,whipped cream--made very sweet--for centre4 ,crush the fruit in a stoneware jar with a wooden beetle1 and strain out every drop of the juice that will come away4 ,stir the sugar and soaked gelatine together2 pour the boiling water over them2 when clear1 strain into the fruit-juice4 ,strain again through flannel bag2 wet an 8open0 mould2 fill with the jelly1 and bury in ice to form4 ,turn out upon a very cold dish2 fill the centre with the cream4 ,,lemon ,,jelly4 #f lemons--juice of all1 and grated peel of two4 #b large cups sugar4 #a package ,coxe's gelatine1 soaked in #b cups cold water4 #b glasses pale sherry or white wine4 #a pint boiling water4 ,stir sugar1 lemon-juice1 peel1 and soaked gelatine together1 and cover for an hour4 ,pour the boiling water over them2 stir until the gelatine is quite melted2 strain2 add the wine2 strain again through close flannel bag1 and pour into a wet mould4 ,,orange ,,jelly4 #f large deep-colored oranges--juice of all4 ,grated peel of one4 #b lemons1 juice of both1 and peel of one4 #a glass best brandy4 #a package gelatine1 soaked in #b cups of water4 #a pint boiling water4 #b cups sugar4 ,make as you would lemon jelly4 ,in each of these receipts1 should the fruit yield less than a large coffee-cup of juice1 add more water1 that the jelly may not be tough4 ,,tutti ,,frutti ,,jelly4 7,very good47 #a package ,coxe's gelatine1 soaked in #b cups water4 ,juice and grated peel of #a lemon4 #a fine orange1 all the juice and half the peel4 #a glass best brandy4 #a glass white wine4 #c cups boiling water4 lb4 crystallized cherries4 lb4 crystallized apricots1 peaches1 etc41 cut into shreds4 lb4 sweet almonds1 blanched by being thrown into boiling water1 and skinned4 ,throw into cold water so soon as blanched1 until you are ready to use them4 #b cups white sugar4 ,mix soaked gelatine1 sugar1 lemon and orange juice1 and peel4 ,let them stand together one hour1 then pour on boiling water4 ,when the gelatine is melted1 strain2 add the liquor2 strain again through double flannel1 not touching the bag while it drips4 ,when the jelly begins to congeal1 pour some in the bottom of a wet1 fluted mould4 ,a rather tall one is best4 ,let this get tolerably firm1 keeping the rest of the jelly1 meanwhile1 in a pan of warm--not boiling water--lest it should harden before you are ready for the next layer4 ,lay a row of bright-red glac cherries on the jelly1 close to the outside of the mould2 within this ring a stratum of the other fruits neatly shred4 ,more jelly1 and1 when it is firm enough to bear them1 another ring of cherries1 and1 within this1 a layer of the almonds cut into thin shavings4 ,jelly again1 more fruit1 and so on until the mould is full or your materials used up4 ,if possible1 have the outer ring of each fruit and almond layer of cherries4 ,set in ice to form4 ,if frozen1 the jelly and fruits will be all the better4 ,i have sometimes left mine purposely where ,i knew it must freeze4 ,this is a beautiful centre-piece for a dessert or supper-table4 ,,wine ,,jelly4 #a package sparkling gelatine1 soaked in #a large cup of cold water4 #b cups white wine or pale sherry4 #a lemon--all the juice and half the peel4 teaspoonful bitter almond1 or two peach-leaves4 #b cups white sugar4 #a pint boiling water4 ,put soaked gelatine1 lemon1 sugar1 and flavoring extract together1 and cover for half an hour4 ,then pour on boiling water1 stir and strain4 ,after adding the wine1 strain again through flannel bag4 ,wet a mould and set in a cold place until the next day4 ,,claret ,,jelly4 #a package ,coxe's gelatine1 soaked in large cup water4 #b cups sugar4 #b cups fine claret4 #a pint boiling water4 #a lemon--the juice only4 ,a pinch of mace4 ,make as you would other wine jelly4 ,it is most refreshing in summer4 ,,note ,,upon ,,jellies4 ,it must be borne in mind that the consistency of jelly depends much upon the weather4 ,in warm or damp1 it is sometimes difficult to make it either clear or firm4 ,i have tried to guard against failure in the use of any of the foregoing receipts by setting down the minimum quantity of liquid that can be used without making the jellies too stiff4 ,if made in clear1 cold weather1 there will be no risk in having the 8large cup of cold water10 in which the gelatine is soaked1 one-third larger than if the jelly were undertaken on a murky spring day4 ,a little experience will teach you how to guard this point4 ,meanwhile1 be assured that you need not fear splashing1 weak jellies where you hoped for firmness and brilliancy1 if you follow the directions written down in this department4 ,,puddings ,,of ,,various ,,kinds4 ,,rice ,,pudding ,,with ,,fruit4 #a quart of new milk1 or as fresh as you can get it4 #a cup raw rice4 #d eggs4 #a great spoonful of butter4 #a cup sugar1 and same of fine bread-crumbs4 cup suet 7powdered74 lb4 raisins1 seeded and chopped4 lb4 currants1 washed well and dried4 lb4 citron1 minced fine4 ,soak the rice over night1 or for five hours1 in a little warm water4 ,boil until tender in one pint of the milk4 ,simmer gently1 and do not stir it4 ,set the saucepan in hot water1 and cook in that way to avoid burning1 shaking up the rice now and then4 ,when done1 beat in the butter4 ,butter a mould well1 and cover the bottom with the bread-crumbs4 ,cover this with rice2 wet with a raw custard made of the other pint of milk1 the yolks of the eggs and the sugar4 ,on this sprinkle suet2 then a layer of the mixed fruit4 ,more bread-crumbs1 rice1 custard1 suet and fruit1 until the dish is nearly full4 ,the top layer should be crumbs4 ,bake for an hour in a moderate oven4 ,when nearly done1 draw to the door of the oven and cover with a mringue made of the whites of the eggs whisked stiff with a very little powdered sugar4 ,eat warm1 with sweetened cream as sauce4 ,but it is also very good cold1 eaten with cream4 ,this1 in my opinion1 deserves the highest rank among rice puddings1 which are1 by the way1 far more respectable as desserts than is usually believed4 ,there are so many indifferent1 and worse than indifferent ones made and eaten1 that discredit has fallen upon the whole class4 ,if properly made and cooked1 they are not only wholesome1 but palatable dainties4 ,,almond ,,rice ,,pudding4 #a quart of milk4 #a cup raw rice4 #e eggs4 #a cup sugar4 ,a little salt4 ,a little grated lemon-peel--about one teaspoonful4 pound sweet almonds1 blanched4 ,soak the rice in a very little water for four hours2 put it into a farina-kettle2 fill the outer kettle with hot water2 pour a pint of milk over the rice1 and simmer gently until it is tender1 and each grain almost translucent4 ,beat the eggs and sugar together1 add the other pint of milk1 then the rice4 ,mix all well together1 flavor with the lemon-peel 7or two or three peach-leaves may be boiled with the rice1 if you do not like the lemon74 ,boil in a buttered mould4 ,an oval fluted one is prettiest if you have it--what is known as the musk-melon pattern4 ,it should be cooked steadily about an hour--certainly not less4 ,dip the mould in cold water2 let it stand uncovered an instant2 turn out upon a flat dish and stick it all over with the almonds blanched1 and cut into long shreds4 ,have ready some rich1 sweet custard for sauce1 or sweetened cream4 ,,southern ,,rice ,,pudding4 #a quart fresh1 sweet milk4 #a cup raw rice4 #b table-spoonfuls butter4 #a cup sugar4 #d eggs1 beaten light4 ,grated lemon-peel--about one teaspoonful4 ,a pinch of cinnamon1 and same of mace4 ,soak the rice in a cup of the milk for two hours4 ,turn into a farina-kettle2 add the rest of the milk1 and simmer until the rice is tender4 ,rub the butter and sugar to a cream4 ,beat up the eggs1 and whisk this into them until the mixture is very light4 ,let the rice cool a little while you are doing this4 ,stir all together1 flavor1 put into a buttered mould1 and bake about three-quarters of an hour in a moderate oven4 ,if baked too long the custard will separate into curds and whey4 ,eat warm with sauce1 or cold with sugar and cream4 ,,rice ,m,,ringue4 ,make according to the above receipt1 but when done1 draw to the door of the oven1 and cover with the following mixture3 ,whites of four eggs1 whisked stiff4 #a large table-spoonful powdered sugar4 ,juice of #a lemon4 ,spread quickly and evenly4 ,close the oven and bake three minutes more1 or until it is very delicately browned4 ,,rosie',s ,,rice ,,custard4 #a quart of milk4 #c eggs1 well beaten4 #d table-spoonfuls sugar4 #a scant table-spoonful butter4 ,a little salt4 #a small cup boiled rice4 ,boil the rice1 and while still warm1 drain1 and stir into the milk4 ,beat the eggs2 rub butter and sugar together1 and add to them4 ,mix all up well1 and bake in buttered dish half an hour in a pretty quick oven4 ,,tapioca ,,custard ,,pudding4 #a cup tapioca1 soaked over night in cold water enough to cover it4 #a quart of milk4 #a large cup powdered sugar4 #e eggs4 ,half the grated peel of one lemon4 ,a very little salt4 ,make a custard of the yolks1 sugar and milk4 ,warm the milk slightly in a farina-kettle before mixing with the other ingredients4 ,beat this custard into the soaked tapioca2 salt2 whisk the whites of the eggs to a standing froth1 stir in swiftly and lightly2 set the pudding-dish 7well buttered7 into a pan of boiling water1 and bake1 covered1 in a moderate oven until the custard is well 8set40 ,brown delicately by setting it for a minute on the upper grating of a quicker oven4 ,this may be eaten warm or cold1 with or without sauce4 ,,english ,,tapioca ,,pudding4 #a cup tapioca4 #c pints fresh milk4 #e eggs4 #b table-spoonfuls butter4 #a cup sugar4 pound raisins1 seeded and cut in half4 ,half the grated peel of #a lemon4 ,soak the tapioca one hour in a pint of the milk2 pour into a glass1 or stone-ware jar2 set in a pot of warm water and bring to a boil4 ,when the tapioca is soft all through1 turn out to cool somewhat1 while you make the custard4 ,beat the eggs very light2 rub butter and sugar together2 mix all with the tapioca1 the fruit last4 ,bake in buttered dish one hour4 ,,arrowroot ,,pudding4 7,cold47 #c even table-spoonfuls arrowroot4 #b table-spoonfuls of sugar4 #a table-spoonful of butter4 #c cups rich new milk4 pound crystallized peaches1 chopped fine4 ,heat the milk scalding hot in a farina-kettle4 ,wet the arrowroot with cold milk1 and stir into this4 ,when it begins to thicken1 add sugar and butter4 ,stir constantly for fifteen minutes4 ,turn out into a bowl1 and when almost cold beat in the fruit4 ,wet a mould1 put in the mixture1 and set in a cold place until firm4 ,eat with powdered sugar and cream4 ,,arrowroot ,,pudding4 7,hot47 #c even table-spoonfuls arrowroot4 #a quart new milk4 #a table-spoonful butter4 #d table-spoonfuls sugar4 #d eggs1 beaten light4 ,a little nutmeg4 ,vanilla flavoring4 ,scald the milk2 wet the arrowroot with cold milk1 and pour the hot gradually upon it1 stirring all the time4 ,beat the eggs very light1 rub butter and sugar together2 mix with the eggs2 whisk hard for a minute before pouring the milk in with them4 ,flavor2 put into a buttered mould4 ,the water should be nearly boiling when it goes in1 and boil steadily for one hour4 ,if you have a steamer1 it is best cooked in that1 the heat reaching all parts of the covered mould at the same time4 ,set in cold water a minute before turning it out4 ,eat with brandy or wine sauce4 ,,sago ,,pudding4 #a small cup of sago1 soaked over night in cold water4 #a quart of milk4 #e eggs4 #d table-spoonfuls of sugar4 ,a pinch of cinnamon1 and same of nutmeg4 #a table-spoonful of butter4 ,in the morning put the soaked sago into a farina-kettle1 with one pint of milk2 bring to a slow boil1 and keep it on the fire until it is tender and clear1 and has soaked up all the milk4 ,make a custard of the beaten eggs1 the milk1 the butter and sugar rubbed together1 the spice1 and when the sago is nearly cold1 beat it in4 ,bake in a buttered dish4 ,it should be done in little over half an hour4 ,you can boil the same mixture1 if desired1 in a buttered mould4 ,it will take more than an hour to cook4 ,eat cold or hot4 ,if warm1 with sauce4 ,if cold1 with powdered sugar and cream4 ,it is nice with a mringue on top4 ,,almond ,,corn-,,starch ,,pudding4 #a quart of milk4 #d table-spoonfuls corn-starch4 #a table-spoonful of butter4 ,yolks of five eggs1 whites of two4 pound sweet almonds--blanched4 ,rose-water1 and bitter almond4 cup powdered sugar4 ,scald the milk2 wet the corn-starch to smooth paste with a little cold milk1 and stir into the boiling milk4 ,cook until it begins to thicken well4 ,take from the fire and stir in the butter4 ,let it cool while you make the almond paste and the custard4 ,the almonds should be blanched long enough beforehand to get perfectly cold before you pound them to a paste1 a few at a time1 in a bowl or ,wedgewood mortar4 ,drop in rose-water1 now and then1 to prevent them from oiling4 ,make a custard of the yolks1 the whites of two eggs1 and the sugar4 ,beat this gradually and thoroughly into the corn-starch paste2 flavor with bitter almond2 finally stir in the almond paste4 ,bake in a buttered dish about half an hour4 ,when almost done cover with a mringue made of the whites reserved1 and a very little powdered sugar4 ,eat warm--not hot1 with cream and sugar4 ,it is also good when it has been set on the ice until very cold4 ,in winter it is easy to freeze it4 ,it is then delicious1 eaten with rich cream or custard4 ,,corn-,,meal ,,fruit ,,pudding4 #c pints of milk4 #a heaping cup white ,indian meal4 #a cup flour4 #d eggs1 well beaten4 #a cup white sugar4 #b table-spoonfuls butter1 melted4 pound raisins1 seeded1 and cut in two4 #a teaspoonful1 heaping1 of salt4 #a teaspoonful mixed cinnamon and mace4 #a teaspoonful soda1 wet up with boiling water4 #b teaspoonfuls cream of tartar1 sifted in the flour4 ,scald a pint of the milk1 and with it wet the meal4 ,stir it up well1 and let it get almost1 or quite cold4 ,while cooling1 beat in the flour wet with cold milk4 ,beat all up hard and long4 ,make a custard of the remaining milk1 the eggs and sugar4 ,beat gradually into the cooled paste4 ,when all are mixed into a light batter1 put in the butter1 spice1 the fruit1 dredged well with flour2 last of all1 the dissolved soda4 ,beat up hard and quickly1 bringing your spoon up from the bottom of the dish1 and full of batter at every stroke4 ,pour into a buttered dish1 and bake in a tolerably quick1 steady oven4 ,it should be done in from half to three-quarters of an hour1 if the heat be just right4 ,if it should brown too rapidly1 cover with paper4 ,this is a very good pudding4 ,,corn-,,meal ,,pudding ,,without ,,eggs4 #b cups ,indian meal4 #a cup flour4 #b table-spoonfuls sugar 7or molasses74 #c cups sour milk--if thick1 all the better4 #a great spoonful melted butter4 #a teaspoonful--a full one--of soda4 #a teaspoonful of salt4 teaspoonful cinnamon4 ,put meal and flour together in a bowl1 and mix them up well with the salt4 ,make a hole in the middle1 and pour in the milk1 stirring the meal1 etc41 down into it from the sides gradually4 ,beat until free from lumps4 ,put in butter1 spice and sugar--the soda1 dissolved in hot water1 at the last4 ,beat up well for five minutes4 ,butter a tin mould with a cover2 pour in the batter and boil steadily for an hour and a half4 ,eat hot with sweet sauce4 ,,hasty ,,pudding4 #a heaping cup of ,indian meal4 cup flour4 #a quart boiling water4 #a pint milk4 #a table-spoonful butter4 #a teaspoonful salt4 ,wet up meal and flour with the milk and stir into the boiling water4 ,boil hard half an hour1 stirring almost constantly from the bottom4 ,put in salt and butter1 and simmer ten minutes longer4 ,turn into a deep1 uncovered dish1 and eat with sugar and cream1 or sugar and butter with nutmeg4 ,our children like it4 ,,rice-,,flour ,,hasty ,,pudding4 #a quart new milk4 #c table-spoonfuls rice-flour4 #a table-spoonful butter4 #a teaspoonful salt4 ,scald the milk and stir into it the rice flour1 wet up with cold milk4 ,boil steadily1 stirring all the while1 for half an hour4 ,add salt and butter2 let the pudding stand in hot water three minutes after you have ceased to stir1 and turn out into deep1 open dish4 ,eat with cream and sugar4 ,n4 ,b4 ,always boil hasty puddings and custards in a farina-kettle1 or a pail set within a pot of hot water4 ,it is the only safe method4 ,,farina ,,pudding4 ,make according to last receipt1 but boil three-quarters of an hour1 and1 ten minutes before taking it up1 stir into it two eggs beaten light and thinned with three table-spoonfuls of milk4 ,cook slowly1 and stir all the time1 after these go in4 ,to a quart of milk1 use at least four table-spoonfuls of farina4 ,a good dessert for children--and not to be despised by their elders4 ,,susie',s ,,bread ,,pudding4 #a quart of milk4 #d eggs--the whites of #c more for mringue4 #b cups very fine1 dry bread-crumbs4 #a table-spoonful melted butter4 #a teacupful sugar4 ,juice and half the grated peel of #a lemon4 ,beat eggs1 sugar and butter together4 ,soak the crumbs in the milk and mix all well1 beating very hard and rapidly4 ,season1 and bake in greased baking-dish4 ,when almost done1 cover with a mringue made of the whites of three eggs and a little powdered sugar4 ,eat cold4 ,it is very nice4 ,,fruit ,,bread ,,pudding4 7,very ,fine47 #a quart of milk4 #a cup of sugar4 #c large cups very fine bread-crumbs4 cup suet--powdered4 pound raisins seeded and cut in two4 #a table-spoonful finely shred citron4 pound sultana raisins1 washed well and dried4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream of tartar1 stirred into the dry crumbs4 ,a little salt1 nutmeg and cinnamon4 #c eggs beaten light4 ,soak the bread-crumbs in the milk2 next1 beat in the whipped eggs and sugar2 the suet and spice4 ,whip the batter very light before the fruit--strictly dredged with flour and well mixed--goes in4 ,put the soda in last4 ,beat three minutes steadily1 before putting it into buttered mould4 ,boil two hours4 ,keep the water boiling hard all the time4 ,eat with brandy-sauce4 ,,bread ,,and ,,raisin ,,pudding4 #a quart milk4 ,enough slices of baker's bread--stale--to fill your dish4 ,butter to spread the bread4 #d eggs4 cup of sugar4 pound of raisins1 seeded and each cut into three pieces4 ,butter the bread1 each slice of which should be an inch thick1 and entirely free from crust4 ,make a raw custard of eggs1 sugar and milk4 ,butter a pudding-dish and put a layer of sliced bread at the bottom1 fitted closely together and cut to fit the dish4 ,pour a little custard upon this1 strew the cut raisins evenly over it2 and lay in more buttered bread4 ,proceed in this order until the dish is full4 ,the uppermost layer should be bread well buttered and soaked in the custard4 ,cover the dish closely1 set in a baking pan nearly full of hot water1 and bake an hour4 ,when done1 uncover1 and brown lightly4 ,or1 ,you can spread with a mringue1 just before taking from the oven4 ,eat hot1 with sauce4 ,,cherry ,,bread ,,pudding4 ,is very good made as above1 substituting nice dried cherries--without stones--for the raisins4 ,both of these are more palatable than one would imagine from reading the receipts2 are far more easily made1 less expensive1 and more digestible than the pie1 8without which father wouldn't think he could live40 ,,willie',s ,,favorite4 7,very good47 #a loaf stale baker's bread4 ,french bread1 if you can get it4 ,it must be white and light4 cup suet1 powdered4 pound citron1 chopped very fine4 pound sweet almonds blanched and shaved thin4 #e large pippins1 pared1 cored and chopped4 #a cup cream and same of milk4 ,a little salt1 stirred into the cream4 #a cup of powdered sugar4 ,cut the bread into slices an inch thick1 and pare off the crust4 ,cover the bottom of a buttered mould 7with plain sides7 with these1 trimming them to fit the mould and to lie closely together4 ,soak this layer with cream2 spread with the suet1 and this with the fruit chopped fine and mixed together4 ,sprinkle this well with sugar1 and strew almond shavings over it4 ,fit on another stratum of bread2 soaking this with milk2 then suet1 fruit1 sugar1 almonds1 and another layer of bread wet with cream4 ,the topmost layer must be bread1 and very wet4 ,boil two hours4 ,dip the mould in cold water1 and turn out carefully upon a dish4 ,sift powdered sugar over it4 ,eat hot with sweet sauce4 ,,steamed ,,bread ,,pudding4 #a pint milk4 #b cups fine bread-crumbs4 pound suet powdered4 pound sultana raisins1 picked1 washed and dried4 #c eggs4 #a dessert-spoonful corn-starch4 #a tablespoonful sugar4 ,a little salt4 pound macaroons or ratifias4 ,make a custard of milk1 eggs and sugar2 heat almost to a boil and stir in the corn-starch wet with milk4 ,cook one minute2 take from the fire and pour1 a little at a time1 over the bread-crumbs2 beating into a rather thick batter4 ,butter a mould thickly2 line it with the macaroons1 and put1 spoonful by spoonful1 a layer of batter in the bottom4 ,cover this with suet1 then raisins2 sprinkle with sugar--put in more batter1 and so on until the mould is nearly full4 ,fit on the top2 put into the steamer over a pot of boiling water and steam1 with the water at a hard boil1 at least two hours4 ,dip the mould into cold water to make the pudding leave the sides2 let it stand a moment1 and turn out1 with care1 upon a hot dish4 ,eat hot with wine sauce4 ,,custard ,,bread ,,pudding4 7,boiled47 #b cupfuls fine bread-crumbs--stale and dry4 #a quart of milk4 #f eggs--whites and yolks beaten separately4 #a table-spoonful rice flour4 #a teaspoonful salt1 and teaspoonful soda4 ,flavor to taste4 ,soak the bread-crumbs in the milk2 put into a farina-kettle and heat almost to a boil4 ,stir in the rice-flour wet with cold milk2 cook one minute2 turn into a basin and beat hard several minutes4 ,when almost cold1 add the yolks of the eggs1 the soda 7dissolved in hot water7 and the flavoring2 finally1 the whipped whites1 mixing them in swiftly and thoroughly4 ,boil in a greased mould an hour and a half4 ,turn out1 and eat hot with sweet sauce4 ,,macaroni ,,and ,,almond ,,pudding4 pound best ,italian macaroni1 broken into inch lengths4 #c pints milk4 #b table-spoonfuls butter4 #a cup white sugar4 #e eggs4 pound sweet almonds1 blanched and chopped4 ,rose-water and bitter almond flavoring4 ,a little salt and nutmeg4 ,simmer the macaroni half an hour in a pint of the milk4 ,stir in the butter and salt4 ,cover the saucepan1 and take from the fire1 letting it stand covered while you make a custard of the rest of the milk1 the eggs and sugar4 ,chop the almonds1 adding rose-water to keep them from oiling4 ,when the macaroni is nearly cold1 put into the custard2 stir up well1 but break it as little as possible2 put in nutmeg1 bitter-almond extract2 lastly the almonds4 ,bake in the dish in which it is to be served4 ,,plain ,,macaroni ,,pudding4 pound macaroni1 broken into pieces an inch long4 #a pint water4 #a table-spoonful butter4 #a large cup of milk4 #b table-spoonfuls powdered sugar4 ,grated peel of half a lemon4 ,a little cinnamon and salt4 ,boil the macaroni slowly in the water1 in one vessel set within another of hot water1 until it is tender and has soaked up the water4 ,add the butter and salt4 ,let it stand covered five minutes without removing it from the range2 put in the rest of the ingredients4 ,stir frequently1 taking care not to break the macaroni1 and simmer1 covered ten minutes longer before turning it out into a deep dish4 ,eat hot with butter and sugar1 or sugar and cream4 ,,essex ,,pudding4 #b cups fine bread-crumbs4 cup powdered suet4 #b table-spoonfuls sago1 soaked over night in a little water4 #e eggs1 beaten light4 #a cup of milk4 #a cup of sugar4 #a table-spoonful corn-starch1 wet in cold milk4 ,about pound whole raisins1 8plumped0 by laying them in boiling water two minutes4 ,a little salt4 ,set the sago over the fire in a farina-kettle with enough water to cover it1 and let it cook gently until tender and nearly dry4 ,make a custard of the eggs1 milk and sugar2 add the crumbs1 beating into a thick batter2 next the suet1 corn-starch1 sago and salt4 ,beat all up long and hard4 ,butter a mould very thickly1 and lay the raisins in the bottom and sides1 in rings or stripes1 or whatever pattern you may fancy4 ,fill the mould by spoonfuls--not to spoil your pattern--with the batter4 ,steam one hour and a half1 or boil one hour4 ,dip in cold water2 let it stand one minute1 and turn out upon a flat dish4 ,the raisins should be imbedded in the pudding1 but distinctly visible upon the surface4 ,eat with jelly sauce4 ,,note4--,for instructions about pudding-sauces1 please see 8,,common ,,sense ,,in ,,the ,,household--,,general ,,receipts10 page #dai4 ,,boiled ,,apple ,,pudding4 #f large juicy apples1 pared1 cored and chopped4 #b cups fine bread-crumbs4 #a cup powdered suet4 ,juice of #a lemon1 and half the peel4 teaspoonful of salt4 #a teaspoonful of soda dissolved in hot water4 ,mix all together with a wooden spoon1 stirring until the ingredients are well incorporated into a damp mass4 ,put into a buttered mould1 and boil three hours4 ,eat with a good1 sweet sauce4 ,,baked ,,apple ,,pudding4 #f or #g fine juicy apples1 pared and sliced4 ,slices of stale baker's bread1 buttered4 pound citron1 shred thin4 ,grated peel of half a lemon1 and a little cinnamon4 #a cup light1 brown sugar4 ,cut the crust from the bread2 butter it on both sides1 and fit a layer in the bottom of a buttered mould4 ,lay sliced apple over this1 sprinkle with citron2 strew sugar and a little of the seasoning over all1 and put the next layer of bread4 ,the slices of bread should be not quite half an inch thick4 ,butter the uppermost layer very abundantly4 ,cover the mould or dish1 and bake an hour and a half4 ,turn out and eat with pudding-sauce4 ,,apple ,,batter ,,pudding4 #f or #h fine juicy apples1 pared and cored4 #a quart of milk4 #aj table-spoonfuls of flour4 #f eggs1 beaten very light4 #a table-spoonful butter--melted4 #a saltspoonful of salt4 teaspoonful soda4 #a teaspoonful cream of tartar4 ,set the apples closely together in the baking-dish2 put in enough cold water to half cover them1 and bake1 closely covered1 until the edges are clear1 but not until they begin to break4 ,drain off the water1 and let the fruit get cold before pouring over them a batter made of the ingredients enumerated above4 ,bake in a quick oven4 ,serve in the baking-dish1 and eat with sauce4 ,,peach ,,batter ,,pudding4 ,this is made in the same way1 but if the peaches are fully ripe and soft1 they need no previous cooking4 ,the stones must be left in4 ,this is a delightful pudding4 ,,peach ,l,,che ,,cr,,ma4 ,some fine1 ripe peaches pared1 and cut in half1 leaving out the stones4 #c eggs1 and the whites of two more4 #c cups of milk4 cup powdered sugar4 #b table-spoonfuls corn-starch1 or rice-flour4 ,if you have neither1 take #c table-spoonfuls best family flour4 #a table-spoonful melted butter4 ,scald the milk2 stir in the corn-starch wet with cold milk4 ,simmer1 stirring carefully until it begins to thicken4 ,take from the fire and put in the butter4 ,beat the eggs light1 and add when the corn-starch is lukewarm4 ,whip all until light and smooth4 ,put a thick substratum of peaches in the bottom of a buttered baking-dish2 strew with the sugar and pour the crma gently over them4 ,bake in a pretty quick oven ten minutes4 ,then spread with a mringue made of the whites of five eggs1 whisked stiff with a little powdered sugar4 ,shut the oven-door for two minutes to harden this4 ,eat warm with sauce1 or cold with cream4 ,,ristori ,,puffs4 #e eggs4 ,the weight of the eggs in flour4 ,half their weight in butter and in sugar4 ,juice of #a lemon1 and half the grated peel4 teaspoonful soda1 dissolved in hot water4 ,rub the butter and sugar to a cream1 whisking until it is very light4 ,beat the whites to a standing froth2 the yolks thick and smooth4 ,strain the latter through a sieve into the butter and sugar2 stir in well2 add the lemon1 the soda1 and the flour alternately with the whites1 beating up rapidly after these go in4 ,have ready small cups or muffin-rings1 well-buttered2 put the mixture into them1 and bake at once4 ,in less than half an hour they should rise high in the pans4 ,test with a clean straw to see if they are done2 turn out upon a hot dish1 and serve with jelly sauce4 ,these are almost sure to be a success if made with good prepared flour--,hecker's1 for example4 ,in this case1 use no soda4 ,,jam ,,puffs4 #c eggs4 ,half a cup of sweet jam or jelly4 ,the weight of the eggs in ,hecker's prepared flour4 ,half their weight in sugar and butter4 ,beat the eggs stiff1 whites and yolks separately4 ,cream the butter and sugar1 strain the yolks into the cream2 beat well before putting in the whites4 ,the flour should go in last4 ,put the mixture in great spoonfuls upon your baking-tin4 ,they should not touch1 and must be as uniform in size as you can make them4 ,bake fifteen minutes in a quick oven4 ,when cold1 run a sharp knife around each1 leaving about an inch uncut to serve as a hinge4 ,pull far enough open to put in a spoonful of jelly or jam2 close1 and sift white sugar over all when they are filled4 ,,cottage ,,puffs4 #a cup milk1 and same of cream4 #d eggs beaten stiff1 and the yolks strained4 #a table-spoonful butter1 chopped into the flour4 ,a very little salt4 ,enough prepared flour for thick batter4 ,mix the beaten yolks with the milk and cream2 then the salt and whites1 lastly the flour4 ,bake in buttered iron pans1 such as are used for 8gems0 and corn-bread4 ,the oven should be quick4 ,turn out and eat with sweet sauce4 ,,lemon ,,puffs4 #a cup of prepared flour4 ,hecker's always1 if procurable4 cup powdered sugar4 #a table-spoonful butter4 #c eggs1 beaten stiff4 ,strain the yolks4 ,a little salt1 and grated peel of #a lemon4 #c table-spoonfuls milk4 ,mix1 and bake in little pans as directed in previous receipt4 ,,vanilla ,,cream ,,puffs4 #a cup boiling water4 #b table-spoonfuls butter4 #a cup prepared flour4 #b eggs--beaten well4 #a cup powdered sugar and ,whites of #b eggs1 for icing4 #a pint cream whipped with a little sugar4 ,vanilla seasoning in cream4 ,put the water over the fire with one table-spoonful of butter4 ,boil up1 and work in the flour without removing from the fire4 ,stir until stiff1 and work in the rest of the butter4 ,take from the range1 turn out into a bowl and beat in the eggs4 ,put upon a greased baking-tin in table-spoonfuls1 taking care not to let them touch4 ,bake quickly1 but thoroughly4 ,when done and cold1 cut a round piece out of the bottom of each1 introduce the handle of a teaspoon1 and scrape out most of the inside4 ,fill the cavity with the whipped cream into which you have beaten two table-spoonfuls of icing2 fit back the round piece taken from the bottom2 set on a dish1 and ice4 ,put into a quick oven one minute to dry4 ,,coffee ,,cream ,,puffs4 ,make as above1 but beat into the icing two table-spoonfuls of black coffee--as strong as can be made1 and a little of this icing into the whipped cream4 ,,chocolate ,,cream ,,puffs4 ,instead of coffee1 season the cream and icing with #b table-spoonfuls sweet chocolate1 grated4 ,that flavored with vanilla is best4 ,if you have not this1 add a little vanilla extract4 ,,corn-,,meal ,,puffs4 #a quart boiling milk4 #b scant cups white 8corn flour40 cup wheat flour4 #a scant cup powdered sugar4 ,a little salt4 #d eggs--beaten light4 #a table-spoonful butter4 teaspoonful of soda1 dissolved in hot water4 #a teaspoonful cream of tartar1 sifted into flour4 teaspoonful mixed cinnamon and nutmeg4 ,boil the milk1 and stir into it the meal1 flour and salt4 ,boil fifteen minutes1 stirring well up from the bottom4 ,put in the butter and beat hard in a bowl for three minutes4 ,when cold1 put in the eggs whipped light with the sugar1 the seasoning and soda4 ,whip up very faithfully2 bake in greased cups in a steady oven4 ,turn out of cups and eat with pudding sauce1 or with butter alone4 ,,white ,,puffs 7,very nice74 #a pint rich milk4 ,whites of #d eggs whipped stiff4 #a heaping cup prepared flour4 #a scant cup powdered sugar4 ,grated peel of lemon4 ,a little salt4 ,whisk the eggs and sugar to a mringue1 and add this alternately with the flour to the milk4 7,if you have cream1 or half cream half milk1 it is better47 ,beat until the mixture is very light1 and bake in buttered cups or tins4 ,turn out1 sift powdered sugar over them1 and eat with lemon sauce4 ,these are delicate in texture and taste1 and pleasing to the eye4 ,,white ,,pudding4 #c cups of milk4 ,whites of #f eggs--whipped stiff4 #a cup powdered sugar4 #a table-spoonful melted butter4 #a table-spoonful rose-water4 #b heaping cups prepared flour4 ,whip the sugar into the stiffened whites2 add butter and rose-water2 then the flour1 stirred in very lightly4 ,bake in buttered mould in a rather quick oven4 ,eat with sweet sauce4 ,,rusk ,,pudding4 #h light1 stale rusk4 ,a little more than #a quart of milk4 #e eggs--whites and yolks beaten separately4 cup powdered sugar1 teaspoonful soda4 ,flavor to taste1 with lemon1 vanilla or bitter almond4 ,pare every bit of the crust from the rusk1 wasting as little as possible4 ,crumb them fine into a bowl and pour a pint of milk boiling hot over them4 ,cover and let them stand until cold4 ,make a raw custard of the rest of the milk1 the eggs and the sugar4 ,stir the soda1 dissolved in hot water1 into the soaked rusk1 when they are cold1 put in the custard4 ,pour the mixture into a buttered baking-dish--the same in which it is to be served--and bake in a brisk oven4 ,it should puff up very light4 ,sift powdered sugar over the top and eat warm with sweet sauce4 ,cream sauce is particularly good with it4 ,this is a good way to use up stale buns1 rusk1 etc4 ,but they must be really good at first1 or the pudding will be a failure4 ,rusks soon dry out1 and become comparatively tasteless4 ,never try to renew their youth by steaming them4 ,you will only make them as sour and flat as a twice-told tale4 ,,fig ,,pudding4 pound best ,naples figs1 washed1 dried and minced4 #b cups fine bread-crumbs4 #c eggs4 cup best suet1 powdered4 #b scant cups of milk4 cup white sugar4 ,a little salt4 ,a pinch of soda1 dissolved in hot water and stirred into the milk4 ,soak the crumbs in the milk2 stir in the eggs beaten light with the sugar1 the salt1 suet and figs4 ,beat three minutes2 put in buttered mould and boil three hours4 ,eat hot with wine sauce4 ,it is very good4 ,,fig ,,custard ,,pudding4 #a pound best white figs4 #a quart of milk4 ,yolks of #e eggs1 and whites of two4 package of gelatine1 soaked in a little cold water4 #a cup made wine jelly--lukewarm4 #d table-spoonfuls sugar4 ,flavor to taste4 ,soak the figs for a few minutes in warm water to make them pliable4 ,split them in two1 dip each piece in jelly1 and line the inside of a buttered mould with them4 ,make a custard of the milk1 yolks and sugar2 boil until it begins to thicken well2 take off the fire and let it cool4 ,meanwhile1 beat the whites of two eggs to a stiff froth2 melt the soaked gelatine in a very little hot water1 by setting the vessel containing this in a saucepan of boiling water2 stir until clear4 ,turn out to cool4 ,when nearly cold1 whip gradually into the whisked eggs4 ,the mixture should be white and thick before you stir it into the custard4 ,whip all rapidly for a few minutes1 and fill the fig-lined mould4 ,set on ice1 or in a cold place to form4 ,dip the mould in hot water1 to loosen the pudding1 and turn out upon a cold dish4 ,or1 ,besides lining the mould with figs1 you may chop some very fine and mix in with the custard before moulding it4 ,this pudding is delicious if made with fresh1 ripe figs4 ,,marrow ,,sponge ,,pudding4 #b cups fine sponge-cake crumbs--made from stale cake--the drier the better4 cup beef marrow1 finely minced4 ,juice of #a lemon and half the grated peel4 cup white sugar4 teaspoonful grated nutmeg4 pound fresh layer raisins1 seeded and chopped4 pound citron1 minced4 #a cup milk4 #d eggs--beaten light--strain the yolks4 #a table-spoonful flour1 and a little salt4 ,mix the powdered marrow with the crumbs4 ,make a raw custard of milk1 eggs1 and sugar1 and pour over the cake4 ,beat well2 put in the flour1 seasoning1 lastly1 the fruit very thickly dredged with flour4 ,stir hard before pouring into a greased mould4 ,boil three hours4 ,turn out and eat hot1 with cabinet-pudding sauce4 ,be sure that the water actually boils before you put in a pudding1 and do not let it stop boiling for an instant until it is done4 ,replenish from the boiling tea-kettle4 ,,plain ,,sponge-,,cake ,,pudding4 #a stale sponge-cake4 #b table-spoonfuls sugar4 #d eggs--beaten light4 #b cups of milk4 #a table-spoonful rice-flour or corn-starch wet up with cold milk4 ,juice of #a lemon and half the grated rind4 ,slice the cake and lay some in the bottom of a buttered dish4 ,make a custard of the milk boiled for a minute with the corn-starch in it4 ,flavor to taste when you have added the eggs and sugar2 pour over the cake2 put another layer of slices2 more custard1 and so on1 until the mould is full4 ,let it stand a few minutes1 to soak up the custard2 put the dish in the oven--covered--and bake half an hour4 ,uncover a few minutes before you take from the oven and brown slightly4 ,,cocoanut ,,sponge ,,pudding4 #b cups stale sponge-cake crumbs4 #b cups rich milk4 #a cup grated cocoanut4 ,yolks of #b eggs and whites of four4 #a cup of white sugar4 #a table-spoonful rose-water4 #a glass white wine4 ,heat the milk to boiling2 stir in the crumbed cake and beat into a soft batter4 ,when nearly cold1 add the beaten eggs1 sugar1 rose-water and cocoanut--the wine last4 ,bake in a buttered pudding-dish about three-quarters of an hour1 or until it is firm in the centre and of a nice brown4 ,eat cold1 with white sugar sifted over the top4 ,you can make an elegant dessert of this by spreading it with a mringue made of-- ,whipped whites of #d eggs4 #b table-spoonfuls powdered sugar4 cupful of grated cocoanut4 ,a little lemon-juice4 ,whisk until stiff2 cover the pudding and leave it in a quick oven two or three minutes to harden it4 ,,fruit ,,sponge-,,cake ,,pudding 7,boiled74 #ab square sponge-cakes--stale4 #a pint milk1 #c eggs--beaten light1 for the custard4 cup sugar1 pound currants well washed and dried4 pound sweet almonds blanched and cut small4 pound citron chopped4 ,nearly a cup of sherry wine4 ,soak the cakes in the wine4 ,butter a mould very thickly and strew it with currants1 covering the inside entirely4 ,put a layer of cakes at the bottom2 spread with the chopped citron and almonds2 put on three or four spoonfuls of the raw custard1 more cakes1 fruit1 custard1 until the mould is full1 or nearly4 ,the pudding will swell a little4 ,fit on the cover1 and boil one hour4 ,eat cold or hot4 ,if the latter1 serve jelly-sauce with it4 ,if cold1 turn out of the mould the day after it is boiled1 and sift powdered sugar over it4 ,pile a nice 8whip0 about the base4 ,,fruit ,,sponge-,,cake ,,pudding 7,baked74 #b cups sponge-cake crumbs--very dry4 #b cups boiling milk4 #a table-spoonful of butter4 cup of sugar4 #b table-spoonfuls flour--prepared flour is best4 pound currants1 washed and dried4 ,whites of #c eggs--whipped stiff4 ,bitter almond flavoring4 ,soak the cake in the hot milk2 leave it over the fire until it is a scalding batter2 stir in the butter1 sugar and flour--7the latter previously wet up with cold milk71 and pour into a bowl to cool4 ,when nearly cold1 stir in the fruit1 well dredged with flour1 the flavoring1 and whip up hard before adding the beaten whites4 ,bake in a buttered mould from half to three-quarters of an hour4 ,when done1 take from the oven and let it cool4 ,just before sending to table1 heap high with a mringue made of-- ,whites of #c eggs4 #b table-spoonfuls sugar4 pint cream1 whipped stiff4 #a glass white wine4 ,this is a handsome and delightful dessert4 ,if eaten hot1 serve cream sauce with it4 ,,orange ,,pudding4 #b oranges--juice of both and grated peel of one4 ,juice of #a lemon4 pound lady's-fingers--stale and crumbed4 #b cups of milk4 #d eggs4 cupful sugar4 #a table-spoonful corn-starch1 wet up with water4 #a table-spoonful butter--melted4 ,soak the crumbs in the milk 7raw71 whip up light and add the eggs and sugar1 already beaten to a cream with the batter4 ,next the corn-starch1 and when your mould is buttered and water boiling hard1 stir in the juice and peel of the fruit4 ,do this quickly1 and plunge the mould directly into the hot water4 ,boil one hour2 turn out and eat with very sweet brandy sauce4 ,,derry ,,pudding4 #b cups of milk4 #d table-spoonfuls of sugar4 #a heaping cup prepared flour4 ,yolks of #d eggs and whites of two4 #b oranges4 ,the pulp chopped very fine4 ,half the grated peel of #a orange4 #a table-spoonful melted butter4 ,beat eggs and sugar together2 whip in the butter until all are a yellow cream4 ,to this put the orange1 and beat five minutes4 ,rub the flour smooth in the milk1 added gradually1 and stir up this with the other ingredients4 ,pour at once into a buttered mould1 and boil one hour4 ,eat hot with jelly sauce4 ,,boiled ,,lemon ,,pudding4 #b cups of dry bread-crumbs4 #a cup powdered beef-suet4 #d table-spoonfuls flour--prepared4 cup sugar4 #a large lemon4 ,all the juice and half the peel4 #d eggs--whipped light4 #a cup of milk--a large one4 ,soak the bread-crumbs in the milk2 add the suet2 beat eggs and sugar together and these well into the soaked bread4 ,to these put the lemon1 lastly the flour1 beaten in with as few strokes as will suffice to mix up all into a thick batter4 ,boil three hours in a buttered mould4 ,eat hot with wine sauce4 ,,wayne ,,pudding 7,good74 #b full cups of prepared flour4 cup of butter4 #a cup of sugar--powdered4 pound ,sultana raisins1 washed and dried4 #a lemon--the juice and half the grated peel4 pound citron1 cut into long strips--very thin4 #e eggs--whites and yolks beaten light separately4 ,rub butter and sugar to a cream1 and strain into this the beaten yolks4 ,whip up light with the lemon2 then the flour1 alternately with the stiff whites4 ,the raisins should be dredged with flour and go in last4 ,butter a mould thickly1 line it with the strips of citron2 put in the batter1 a few spoonfuls at a time2 cover1 and set in a pan of boiling water in the oven4 ,keep the water in the pan replenished from the boiling kettle1 and bake steadily an hour and a half4 ,turn out upon hot plate4 ,eat warm with brandy sauce4 ,it is a delicious pudding4 ,leave room in mould for the pudding to swell4 ,,almond ,,sponge ,,pudding4 #d eggs--beaten very light4 ,the weight of the eggs in sugar and the weight of #e eggs in prepared flour4 ,half the weight of #d in butter4 pound sweet almonds blanched and pounded4 ,extract of bitter almond4 ,a little rose-water4 ,rub butter and sugar to a light cream2 add the yolks and beat hard before putting in the whites alternately with the flour4 ,the almonds1 pounded to a paste with a little rose-water and bitter almond extract1 should be put in last4 ,boil in buttered mould2 or set in a pan of water as directed in the last receipt4 ,the mould should not be much more than half full4 ,boil nearly an hour4 ,eat with lemon sauce--not very sweet4 ,this is nice baked as a cake4 ,,boston ,,lemon ,,pudding4 #b cups fine1 dry bread-crumbs4 cup of powdered sugar1 and half as much butter4 #b lemons1 all the juice1 and half the grated peel4 #b table-spoonfuls prepared flour4 #e eggs1 beaten light4 ,the yolks must be strained4 ,rub butter and sugar to a cream2 add the beaten yolks and lemon2 whip very light2 put in handful by handful the bread-crumbs alternately with the stiffened whites1 then the flour4 ,butter a mould1 and put in the batter 7always remembering to leave room for swelling71 and boil two hours steadily4 ,if you have a pudding-mould with a cylinder in the centre1 use it for this pudding4 ,turn out upon a hot dish1 and fill the hole in the middle with the following mixture3 #a cup powdered sugar1 #c table-spoonfuls butter1 rubbed to a cream4 ,juice of one lemon4 ,whipped white of #a egg4 teaspoonful nutmeg4 ,beat all well together4 ,if you have not an open mould1 make this sauce1 and pour half over the pudding1 sending the rest in a boat to table4 ,,boston ,,orange ,,pudding4 ,is made in the same way1 substituting oranges for lemons in the pudding1 but retaining the lemon in the sauce4 ,both of these are excellent desserts1 and if the directions be strictly followed1 are easy and safe to make4 ,either can be baked as well as boiled4 ,,lemon ,,pudding4 #f butter-crackers soaked in water1 and crushed to pulp4 #c lemons4 ,half the grated peel4 #a cup of molasses4 ,a pinch of salt4 #a table-spoonful melted butter4 ,some good pie-crust for shells4 ,chop the pulp of the lemons very fine2 stir into the crushed crackers1 with the butter and salt4 ,beat the molasses gradually into this with the grated peel4 ,fill open shells of pastry with the mixture1 and bake4 ,,queen',s ,,pudding4 #h or #aj fine1 juicy apples1 pared and cored4 pound macaroons1 pounded fine4 #b table-spoonfuls sugar4 teaspoonful cinnamon4 cup crab-apple1 or other sweet firm jelly1 like quince4 #a table-spoonful brandy4 #a pint of milk4 #a table-spoonful best flour or corn-starch4 ,whites of #c eggs4 ,a little salt4 ,put the apples into a pudding-dish1 well buttered2 fill half full of water2 cover closely and steam in a slow oven until so tender that a straw will pierce them4 ,let them stand until cold1 covered4 ,then drain off the water4 ,put into each apple a spoonful of jelly1 and a few drops of brandy2 sprinkle with cinnamon and sugar4 ,cover again and leave alone for ten minutes4 ,scald the milk1 and stir in the macaroons1 the salt1 the flour1 wet in a little cold milk4 ,boil all together one minute4 ,take from the fire2 beat for a few minutes1 and let it cool before whipping in the beaten whites4 ,pour over the apples1 and bake half an hour in a moderate oven4 ,eat hot with cream sauce4 ,,orange ,,custard ,,pudding4 #a quart milk4 #e eggs4 ,the beaten yolks of all1 the whites of two4 ,grated peel of #a orange4 #d table-spoonfuls powdered sugar for custard1 and #b spoonfuls for mringue4 ,scald the milk1 and pour carefully over the eggs which you have beaten light with the sugar4 ,boil one minute1 season1 and pour into a buttered pudding-dish4 ,set this in a pan of boiling water1 and bake about half an hour1 or until well 8set40 ,spread with a mringue made of the reserved whites4 ,return to oven to harden1 but do not let it scorch4 ,eat cold4 ,,rock ,,custard ,,pudding4 #a quart milk4 #f eggs4 #a cup powdered sugar for custard and mringue4 #a table-spoonful rice-flour1 wet up with cold water4 ,a little salt4 ,vanilla flavoring4 ,boil the milk2 beat up the yolks of the eggs with three-quarters of the sugar2 cook in the milk until the mixture is smoking hot2 stir in the rice-flour1 salt1 and boil just one minute4 ,pour into a buttered baking-dish1 and bake in a pan of hot water until the custard is nearly1 but not quite 8set40 ,have ready the whites beaten very stiff with the rest of the sugar1 and flavored with vanilla4 ,without drawing the dish from the oven1 drop this all over it in great spoonfuls1 covering it as irregularly as possible4 ,do it quickly1 lest the custard should cool and fall4 ,shut the oven-door for about five minutes more until the mringue is delicately browned and the custard firm4 ,eat cold1 with powdered sugar sifted over it4 ,a ,,plain ,,boiled ,,pudding4 7,no4 #a47 #c cupfuls of flour--full ones4 #b cupfuls of 8loppered0 milk or buttermilk4 ,sour cream is best of all if you can get it4 #a full teaspoonful of soda1 dissolved in hot water4 ,a little salt4 cupful powdered suet4 ,stir the sour milk gradually into the flour until it is free from lumps4 ,put in suet and salt2 lastly beat in the soda-water thoroughly1 but quickly4 ,boil an hour and a half1 or steam two hours4 ,eat at once1 hot1 with hard sauce4 ,,plain ,,boiled ,,pudding4 7,no4 #b47 #a cup loppered milk or cream4 cup molasses4 cup butter1 melted4 #b cups flour4 #b even teaspoonfuls of soda1 dissolved in hot water4 ,a little salt4 ,mix molasses and butter together1 and beat until very light4 ,stir in the cream or milk1 and salt2 make a hole in the flour1 and pour in the mixture4 ,stir down the flour gradually until it is a smooth batter4 ,beat in the soda-water thoroughly1 and boil at once in a buttered mould1 leaving room to swell4 ,it should be done in an hour and a half4 ,eat hot with a good sauce4 ,,jelly ,,puddings4 #b cups very fine stale biscuit or bread-crumbs4 #a cup rich milk--half cream1 if you can get it4 #e eggs1 beaten very light4 teaspoonful soda1 stirred in boiling water4 #a cup sweet jelly1 jam or marmalade4 ,scald the milk and pour over the crumbs4 ,beat until half cold1 and stir in the beaten yolks1 then the whites1 finally the soda4 ,fill large cups half full with the batter2 set in a quick oven and bake half an hour4 ,when done1 turn out quickly and dexterously2 with a sharp knife make an incision in the side of each2 pull partly open1 and put a liberal spoonful of the conserve within4 ,close the slit by pinching the edges with your fingers4 ,eat warm with sweetened cream4 ,,farmer',s ,,plum ,,pudding4 #c cups of flour4 #a cup of milk4 cup powdered suet4 #a cup best molasses1 slightly warmed4 #a teaspoonful soda1 dissolved in hot water4 #a pound raisins1 stoned and chopped4 #a teaspoonful mixed cinnamon and mace4 #a saltspoonful ginger4 #a teaspoonful of salt4 ,beat suet and molasses to a cream2 add the spice1 the salt1 and two-thirds of the milk2 stir in the flour2 beat hard2 put in the rest of the milk1 in which the soda must be stirred4 ,beat vigorously up from the bottom for a minute or so1 and put in the fruit well dredged with flour4 ,boil in a buttered mould at least three hours4 ,eat very hot with butter-and-sugar sauce4 ,,nursery ,,plum ,,pudding4 #a scant cup of raw rice4 #a table-spoonful rice-flour1 wet up with milk4 #c pints rich milk4 #b table-spoonfuls butter4 #d table-spoonfuls sugar4 pound currants1 washed and dried4 pound raisins1 stoned and cut in two4 #c well-beaten eggs4 ,soak the rice two hours in just enough warm water to cover it2 setting the vessel containing it in another of hot water on one side of the range4 ,when all the water is soaked up1 shake the rice well and add a pint of milk4 ,simmer gently1 still in the saucepan of hot water until the rice is again dry and quite tender4 ,shake up anew1 and add another pint of milk4 ,so soon as this is smoking hot1 put in the fruit1 well dredged with flour2 cover the saucepan and simmer twenty minutes4 ,take from the fire and put with it the butter1 the rice-flour and a custard made of the remaining pint of milk1 the eggs and sugar4 ,add while the rice is still hot2 stir up well and bake in a buttered pudding-dish three-quarters of an hour1 or less1 if your oven be brisk4 ,eat warm or cold1 with rich cream and sugar4 ,,cocoanut ,,pudding4 #a heaping cup finest bread-crumbs4 #a table-spoonful corn starch wet with cold water4 #a cocoanut1 pared and grated4 cup butter4 #a cup powdered sugar4 #b cups milk4 #f eggs4 ,nutmeg and rose-water to taste4 ,soak the crumbs in the milk2 rub the butter and sugar to a cream1 and put with the beaten yolks4 ,beat up this mixture with the soaked crumbs2 stir in the corn-starch2 then the whisked whites1 flavoring1 and1 at the last1 the grated cocoanut4 ,beat hard one minute2 pour into a buttered pudding-dish--the same in which it is to be served--and bake in a moderate oven three-quarters of an hour4 ,eat very cold1 with powdered sugar on top4 ,,impromptu ,,christmas ,,pudding4 7,very fine47 #b cups of best mince meat made for ,christmas pies4 ,drain off all superfluous moisture4 ,if the meat be rather too dry for pies1 it will make the better pudding4 #a cups prepared flour4 #f eggs--whites and yolks beaten separately4 ,whip the eggs and stir the yolks into the mince-meat4 ,beat them in hard for two or three minutes until thoroughly incorporated4 ,put in the whites and the flour1 alternately beating in each instalment before adding the next4 ,butter a large mould very well2 put in the mixture1 leaving room for the swelling of the pudding1 and boil five hours steadily4 ,if the boiling should intermit one minute1 there will be a heavy streak in the pudding4 ,six hours' boiling will do no harm4 ,turn out upon a hot dish2 pour brandy over it and light just as it goes into the dining-room4 ,eat with rich sauce4 ,i know of no other pudding of equal excellence that can be made with so little trouble as this1 and is as apt to 8turn out well40 ,if you have no mince-meat in the house1 you can buy an admirable article1 ready made1 at any first-class grocery store4 ,it is put up in neat wooden cans 7which are stanch and useful for holding eggs1 starch1 etc41 after the mince-meat is used up7 and bears the stamp1 8,,atmore',s ,,celebrated ,,mince ,,meat40 ,and what is noteworthy1 it deserves to be 8celebrated40 ,it has never been my good fortune to meet with any other made mince-meat that could compare with it4 ,,lemon ,,souffl ,,pudding4 #a heaping cup of prepared flour4 #b cups of rich milk4 cup of butter4 ,juice of #a lemon and half the grated peel4 #d table-spoonfuls of sugar4 #e eggs--whites and yolks beaten separately and very light4 ,chop the butter into the flour4 ,scald the milk and stir into it while still over the fire1 the flour and butter4 ,when it begins to thicken1 add it1 gradually1 to the beaten yolks and sugar4 ,beat all up well and turn out to cool in a broad dish4 ,it should be cold when you whip in the stiffened whites4 ,butter a mould2 pour in the mixture1 leaving abundance of room for the souffl to earn its name--and steam one hour and a half1 keeping the water under the steamer at a fast1 hard boil4 ,when done1 dip it into cold water for an instant1 let it stand one minute1 after you take it out of this1 and turn out upon a hot dish4 ,eat with brandy sauce4 ,l,,che ,,cr,,ma ,,souffl4 #a quart of milk4 #c table-spoonfuls corn-starch1 wet with cold milk4 #a cup powdered sugar4 cup strawberry jam1 or sweet fruit jelly4 #f eggs--beaten very light4 ,flavoring to taste4 ,boil the milk1 and stir in the corn-starch4 ,stir one minute and pour into a bowl containing the yolks1 the whites of two eggs and half the sugar4 ,whip up for two or three minutes and put into a nice baking-dish1 buttered4 ,set in a pan of boiling water and bake half an hour1 or until firm4 ,just before withdrawing it from the oven1 cover with jelly or jam1 put on dexterously and quickly1 and this1 with a mringue made of the reserved whites and sugar4 ,shut the oven until the mringue is set and slightly colored4 ,eat cold1 with cream4 ,,cherry ,,souffl ,,pudding4 #a cup prepared flour4 #b cups of milk4 #e eggs4 #c table-spoonfuls powdered sugar4 ,bitter almond flavoring4 pound crystallized or glac cherries4 ,a pinch of salt4 ,scald the milk1 and stir into it the flour1 wet up with a cup of the milk4 ,boil one minute1 stirring well up from the bottom of the farina-kettle2 mix in the yolks beaten light with the sugar1 flavor1 and let it get perfectly cold4 ,then whip the whites until you can cut them with a knife1 and beat1 fast and hard1 into the custard4 ,butter a mould thickly2 strew with the cherries until the inside is pretty well covered2 put in the mixture--leaving room for puffing--and boil for an hour and a half4 ,dip into cold water2 take it out and let it stand1 after the lid is removed1 a full minute1 before turning it out4 ,eat warm with wine1 or lemon sauce4 ,,sponge-,,cake ,,souffl ,,pudding4 #ab square 7penny7 sponge-cakes--stale4 #e eggs4 #a cup milk4 #b glasses sherry4 cup of powdered sugar4 ,put the cakes in the bottom of a buttered pudding-dish2 pour the wine over them1 and cover while you make the custard4 ,heat the milk and pour over the yolks of the eggs1 beaten and strained1 and half the sugar4 ,return to the fire1 and stir until quite thick4 ,pour this upon the soaked cakes1 slowly1 that they may not rise to the top2 put in the oven1 and when it is again very hot1 spread above it the whites whisked stiff with the rest of the sugar4 ,bake ten minutes1 or until the mringue is lightly browned and firm4 ,serve in the baking-dish4 ,eat cold4 ,it will be found very nice4 ,,apple ,,souffl ,,pudding4 #f or #g fine juicy apples4 #a cup fine bread-crumbs4 #d eggs4 #a cup of sugar4 #b table-spoonfuls butter4 ,nutmeg and a little grated lemon-peel4 ,pare1 core and slice the apples1 and stew in a covered farina-kettle1 without a drop of water1 until they are tender4 ,mash to a smooth pulp1 and1 while hot1 stir in butter and sugar4 ,let it get quite cold1 and whip in1 first the yolks of the eggs1 then the whites--beaten very stiff--alternately with the bread-crumbs4 ,flavor1 beat hard three minutes1 until all the ingredients are reduced to a creamy batter1 and bake in a buttered dish1 in a moderate oven4 ,it will take about an hour to cook it properly4 ,keep it covered until ten minutes before you take it out4 ,this will retain the juices and prevent the formation of a crust on the top4 ,eat warm with 8bee-hive sauce40 ,,rice ,,souffl ,,pudding4 cup raw rice4 #a pint of milk4 #f eggs4 #d table-spoonfuls powdered sugar4 #a table-spoonful butter4 ,soak the rice in warm water enough to cover it well for two hours4 ,put it over the fire in the same water1 and simmer in a farina-kettle until the rice is dry4 ,add the milk1 shaking up the rice--not stirring it--and cook slowly1 covered1 until tender throughout4 ,stir in the butter1 then the yolks of the eggs1 beaten and strained1 whatever flavoring you may desire1 and when these have cooled somewhat1 the whipped whites4 ,bake in a handsome pudding-dish1 well buttered1 half an hour4 ,eat warm--not hot--or very cold4 ,,arrowroot ,,souffl ,,pudding4 #c cups of milk4 #e eggs4 #a large table-spoonful butter4 #c table-spoonfuls sugar4 #d table-spoonfuls ,bermuda arrowroot1 wet up with cold milk4 ,vanilla or other flavoring4 ,heat the milk to a boil1 and stir into this the arrowroot4 ,simmer1 using your spoon freely all the time1 until it thickens up well4 ,put in the butter2 take from the fire and beat into it the yolks and sugar1 previously whipped together4 ,stir hard and put in the whites1 whisked very stiff1 and the flavoring4 ,butter a neat baking-dish2 put in the mixture and bake half an hour4 ,sift powdered sugar over it1 and serve immediately4 ,a ,,very ,,delicate ,,souffl4 #e eggs--whites and yolks beaten separately4 #b table-spoonfuls of arrowroot wet up in #d table-spoonfuls cold water4 #d table-spoonfuls powdered sugar4 ,rose-water flavoring4 ,beat the sugar into the whipped yolks1 and into the whites1 little by little1 the dissolved arrowroot4 ,flavor and whisk all together4 ,butter a neat mould1 pour in the mixture until half way to the top1 and bake half an hour4 ,if quite firm1 and if you have a steady hand1 you may turn it out upon a hot dish4 ,it then makes a handsome show4 ,it is safer to leave it in the baking-dish4 ,it must be served at once4 ,it is very nice4 ,,batter ,,pudding4 7,very nice47 #a quart of milk4 #af table-spoonfuls of flour4 #d eggs beaten very light4 ,salt to taste4 ,stir until the batter is free from lumps1 and bake in two buttered pie plates1 or very shallow pudding-dishes4 ,,apple ,,and ,,batter ,,pudding4 7,very good47 #a pint of milk4 #b eggs1 beaten light4 #a dessert-spoonful butter1 rubbed in the flour4 teaspoonful of soda1 dissolved in hot water4 teaspoonful of cream of tartar1 sifted in the flour4 ,a pinch of salt4 ,flour enough for thin batter4 #f apples--well flavored and slightly tart4 ,pare and core the apples and put them in a buttered pudding-dish4 ,pour the batter over them and bake three-quarters of an hour4 ,eat hot with hard sauce4 ,,pudding-,,dishes4 ,the baking-dish of 8ye olden time0 was never comely2 often positively unsightly4 ,dainty housewives pinned napkins around them and wreathed them with flowers to make them less of an eyesore4 ,in this day1 the pudding-maker can combine the sthetic and useful by using the enameled wares of ,,messrs4 ,,lalange ,,and ,,grosjean1 #hi ,,beekman ,,street1 ,,new ,,york4 ,the pudding-dishes made by them are pretty in themselves1 easily kept clean2 do not crack or blacken under heat1 and are set on the table in handsome stands of plated silver that completely conceal the baking-dish4 ,a silver rim runs around the top and hides even the edge of the bowl4 ,they can be had1 with or without covers1 and are invaluable for macaroni1 scallops1 and many other 8baked meats40 ,saucepans and kettles of every kind are made in the same ware by this firm4 ,,fritters4 ,not even so-called pastry is more ruthlessly murdered in the mixing and baking than that class of desserts the generic name of which stands at the head of this bake4 ,heavy1 sour1 sticky and oleaginous beyond civilized comparison1 it is no marvel that the compound popularly known and eaten as 8fritter0 has become a doubtful dainty in the esteem of many1 the object of positive loathing to some4 ,i do not recommend my fritters to dyspeptics and babies1 nor as a standing dish to anybody4 ,but that they can be made toothsome1 spongy and harmless1 as well as pleasant to those blessed with healthy appetites and unimpaired digestions1 ,i hold firmly and intelligently4 ,two or three conditions are requisite to this end4 ,the fritters must be quickly made1 thoroughly beaten1 of right consistency1--and they must not lie in the fat the fraction of a minute after they are done4 ,take them up with a perforated spoon1 or egg-beater1 and lay on a hot sieve or cullender to drain before serving on the dish that is to take them to the table4 ,moreover1 the fat must be hissing hot when the batter goes in if you would not have them grease-soaked to the very heart4 ,line the dish in which they are served with tissue-paper fringed at the ends1 or a clean napkin to absorb any lingering drops of lard4 ,,bell ,,fritters4 #b cups of milk4 #b cups of prepared flour4 #c table-spoonfuls sugar4 #d eggs1 very well beaten4 ,a little salt4 tea-spoonful of cinnamon4 ,beat the sugar into the yolks2 add the milk1 salt and seasoning1 the flour and whites alternately4 ,beat hard for three minutes4 ,have ready plenty of lard in a deep frying-pan or ,scotch kettle2 make very hot2 drop in the batter in table-spoonfuls1 and fry to a good brown4 ,be careful not to scorch the lard1 or the fritters will be ruined in taste and color4 ,throw upon a warm sieve or cullender as fast as they are fried1 and sift powdered sugar over them4 ,eat hot with lemon sauce4 ,,rusk ,,fritters4 #ab stale rusks4 #e eggs4 #d table-spoonfuls white sugar4 #b glasses best sherry4 ,pare all the crust from the rusk1 and cut each into two pieces if small--into three if large4 ,the slices should be nearly an inch thick4 ,pour the wine over them2 leave them in it two or three minutes1 then lay on a sieve to drain4 ,beat the sugar into the yolks 7which should first be whipped and strained71 then the whites4 ,dip each slice into this mixture and fry in boiling lard to a light golden brown4 ,drain well2 sprinkle with powdered sugar mingled with cinnamon1 and serve hot1 with or without sauce4 ,,light ,,fritters4 #c cups stale bread-crumbs4 #a quart of milk4 #d eggs4 ,salt and nutmeg to taste4 #c table-spoonfuls prepared flour4 ,scald the milk and pour it over the crumbs4 ,stir to a smooth1 soft batter1 add the yolks1 whipped and strained1 the seasoning1 the flour--then1 the whites whisked very stiff4 ,mix well1 and fry1 by the table-spoonful1 in boiling lard4 ,drain2 serve hot and eat with sweet sauce4 ,,currant ,,fritters4 7,very nice47 #b cups dry1 fine bread-crumbs4 #b table-spoonfuls prepared flour4 #b cups of milk4 pound currants1 washed and well dried4 #e eggs whipped very light1 and the yolks strained4 cup powdered sugar4 #a table-spoonful butter4 teaspoonful mixed cinnamon and nutmeg4 ,boil the milk and pour over the bread4 ,mix and put in the butter4 ,let it get cold4 ,beat in1 next1 the yolks and sugar1 the seasoning1 flour and stiff whites2 finally1 the currants dredged whitely with flour4 ,the batter should be thick4 ,drop in great spoonfuls into the hot lard and fry4 ,drain them and send hot to table4 ,eat with a mixture of wine and powdered sugar4 ,,lemon ,,fritters4 #b heaping cups of prepared flour4 #e eggs--beaten stiff4 ,strain the yolks4 cup cream4 ,grated peel of half a lemon4 cup powdered sugar4 #a teaspoonful mingled nutmeg and cinnamon4 ,a little salt4 ,beat up the whipped and strained yolks with the sugar2 add the seasoning and cream2 the whites1 at last the flour1 worked in quickly and lightly4 ,it should be a soft paste1 just stiff enough to roll out4 ,pass the rolling-pin once or twice over it until it is about three-quarters of an inch thick4 ,cut into small1 circular cakes with a tumbler or cake-cutter2 drop into the hot lard and fry4 ,they ought to puff up like crullers4 ,drain on clean1 hot paper4 ,eat warm with a sauce made of-- ,juice of #b lemons4 ,grated peel of one4 #a cup of powdered sugar4 #a glass wine4 ,whites of #b eggs beaten stiff4 ,,apple ,,fritters4 #h or #aj fine pippins or greenings4 ,juice of #a lemon4 #c cups prepared flour4 #f eggs4 #c cups milk4 ,some powdered sugar4 ,cinnamon and nutmeg4 ,a little salt4 ,pare and core the apples neatly1 leaving a hole in the centre of each4 ,cut crosswise into slices half an inch thick4 ,spread these on a dish and sprinkle with lemon-juice and powdered sugar4 ,beat the eggs light1 straining the yolks1 and add to the latter the milk and salt1 the whites and the flour1 by turns4 ,dip the slices of apple into the batter1 turning them until they are thoroughly coated1 and fry1 a few at a time1 in hot lard4 ,throw upon a warm sieve as fast as you take them out1 and sift powdered sugar1 cinnamon and nutmeg over them4 ,these fritters require dexterous handling1 but if properly made and cooked1 are delicious4 ,eat with wine sauce4 ,,rice ,,fritters4 #b cups of milk4 ,nearly a cup raw rice4 #c table-spoonfuls sugar4 pound raisins4 #c eggs4 #a table-spoonful butter4 #a table-spoonful flour4 ,nutmeg and salt4 ,soak the rice three hours in enough warm water to cover it well4 ,at the end of this time1 put it into a farina-kettle1 set in an outer vessel of hot water1 and simmer until dry4 ,add the milk and cook until it is all absorbed4 ,stir in the butter and take from the fire4 ,beat the eggs very light with the sugar1 and when the rice has cooled1 stir these in with the flour and seasoning4 ,flour your hands well and make this into flat cakes4 ,place in the middle of each two or three raisins which have been 8plumped0 in boiling water4 ,roll the cake into a ball enclosing the raisins1 flour well and fry in plenty of hot lard4 ,serve on a napkin1 with sugar and cinnamon sifted over them4 ,eat with sweetened cream1 hot or cold4 ,,corn-,,meal ,,fritters4 #c cups milk4 #b cups best ,indian meal4 cup flour4 #d eggs4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful cream of tartar1 sifted in flour4 #a table-spoonful sugar4 #a table-spoonful melted butter4 #a teaspoonful salt4 ,beat and strain the yolks2 add sugar1 butter1 milk and salt1 the soda-water1 and then stir in the ,indian meal4 ,beat five minutes hard before adding the whites4 ,the flour1 containing the cream of tartar1 should go in last4 ,again1 beat up vigorously4 ,the batter should be just thick enough to drop readily from the spoon4 ,put into boiling lard by the spoonful4 ,one or two experiments as to the quantity to be dropped for one fritter will teach you to regulate size and shape4 ,drain very well and serve at once4 ,eat with a sauce made of butter and sugar1 seasoned with cinnamon4 ,some persons like a suspicion of ginger mixed in the fritters1 or in the sauce4 ,you can add or withhold it as you please4 ,,peach ,,fritters4 7,with ,yeast47 #a quart of flour4 #a cup of milk4 cup of yeast4 #b table-spoonfuls sugar4 #d eggs4 #b table-spoonfuls of butter4 ,a little salt4 ,some fine1 ripe freestone peaches1 pared and stoned4 ,sift the flour into a bowl2 work in milk and yeast1 and set it in a tolerably warm place to rise4 ,this will take five or six hours4 ,then beat the eggs very light with sugar1 butter and salt4 ,mix this with the risen dough1 and beat with a stout wooden spoon until all the ingredients are thoroughly incorporated4 ,knead vigorously with your hands2 pull off bits about the size of an egg2 flatten each and put in the centre a peach1 from which the stone has been taken through a slit in the side4 ,close the dough upon it1 make into a round roll and set in order upon a floured pan for the second rising4 ,the balls must not touch one another4 ,they should be light in an hour4 ,have ready a large round-bottomed ,scotch kettle or saucepan1 with plenty of lard--boiling hot4 ,drop in your peach-pellets and fry more slowly than you would fritters made in the usual way4 ,drain on hot white paper2 sift powdered sugar over them and eat hot with brandy sauce4 ,you can make these of canned peaches or apricots wiped dry from the syrup4 ,,potato ,,fritters4 #f table-spoonfuls mashed potato--very fine4 cup good cream4 #e eggs--the yolks light and strained--the whites whisked very stiff4 #b table-spoonfuls powdered sugar4 #b table-spoonfuls prepared flour4 ,juice of #a lemon4 ,half the grated peel4 teaspoonful nutmeg4 ,work the cream into the potato2 beat up light and rub through a sieve1 or very fine cullender4 ,add to this the beaten yolks and sugar4 ,whip to a creamy froth2 put in the lemon1 flour1 nutmeg1 and beat five minutes longer before the whites are stirred in4 ,have your lard ready and hot in the frying-pan4 ,drop in the batter by the spoonful and fry to a light brown4 ,drain on clean paper1 and serve at once4 ,eat with wine sauce4 ,,cream ,,fritters4 7,very nice47 #a cup cream4 #e eggs--the whites only4 #b full cups prepared flour4 #a saltspoonful nutmeg4 ,a pinch of salt4 ,stir the whites into the cream in turn with the flour1 put in nutmeg and salt1 beat all up hard for two minutes4 ,the batter should be rather thick4 ,fry in plenty of hot sweet lard1 a spoonful of batter for each fritter4 ,drain and serve upon a hot1 clean napkin4 ,eat with jelly sauce4 ,pull1 not cut them open4 ,,roll ,,fritters1 ,,or ,,imitation ,,doughnuts4 #h small round rolls1 stale and light4 #a cup rich milk4 #b table-spoonfuls sugar4 #a teaspoonful mixed nutmeg and cinnamon4 ,beaten yolks of #c eggs4 #a cupful powdered crackers4 ,pare every bit of the crust from the rolls with a keen knife1 and trim them into round balls4 ,sweeten the milk with the sugar1 put in the spice2 lay the rolls upon a soup-plate1 and pour the milk over them4 ,turn them over and over1 until they soak it all up4 ,drain for a few minutes on a sieve2 dip in the beaten yolks1 roll in the powdered cracker1 and fry in plenty of lard4 ,drain and serve hot with lemon-sauce4 ,they are very good4 ,,sponge-,,cake ,,fritters4 #f or #h square 7penny7 sponge-cakes4 #a cup cream1 boiling hot1 with a pinch of soda stirred in4 #d eggs1 whipped light4 #a table-spoonful corn-starch1 wet up in cold milk4 pound currants1 washed and dried4 ,pound the cakes fine1 and pour the cream over them4 ,stir in the corn-starch4 ,cover for half an hour1 then beat until cold4 ,add the yolks--light and strained1 the whipped whites1 then the currants thickly dredged with flour4 ,beat all hard together4 ,drop in spoonfuls into the boiling lard2 fry quickly2 drain upon a warmed sieve1 and send to table hot4 ,the syrup of brandied fruit makes an excellent sauce for these4 ,,curd ,,fritters4 #a quart sweet milk4 #b glasses white wine4 #a teaspoonful liquid rennet4 #e eggs1 whipped light4 #d table-spoonfuls prepared flour4 #b table-spoonfuls powdered sugar4 ,nutmeg to taste4 ,scald the milk1 and pour in the wine and rennet4 ,take from the fire1 cover1 and let it stand until curd and whey are well separated4 ,drain off every drop of the latter1 and dry the curd by laying for a few minutes upon a soft1 clean cloth4 ,beat yolks and sugar together1 whip in the curd until fully mixed2 then the flour1 nutmeg and whites4 ,the batter should be smooth1 and rather thick4 ,have ready some butter in a small frying-pan2 drop in the fritters a few at a time1 and fry quickly4 ,drain upon a warm sieve1 lay within a dish lined with white paper1 or a clean napkin2 sift powdered sugar over them1 and eat with jelly sauce4 ,odd as the receipt may seem in the reading1 the fritters are most palatable4 ,in the country1 where milk is plenty1 they may be made of cream--unless1 as is too often the case1 the good wife will save all the cream for butter4 ,,concerning ,,allowances4 7,,confidential--,,with ,,john47 ,i do not like that word 8allowance40 ,it savors too much of a stipend granted by a lordling to a serf2 a government pension to a beneficiary2 the dole of the rich to the poor4 ,but since it has crept into general use as descriptive of that portion of the wife's earnings which she is permitted to disburse more or less at her discretion1 we must take it as we find it4 ,marriage is to a woman one of two things--licensed1 and therefore honorable beggary1 or1 a copartnership with her husband upon fair and distinctly specified terms4 ,when ,i spoke of the wife's earnings just now1 it was not with reference to moneys accumulated by work or investments outside of the home which she occupies with you and your children4 ,we will set aside1 if you please1 the legal and religious fiction that you have endowed her with all--or half your worldly goods1 and put still further from our consideration the sounding oaths with which you protested in the days of your wooing1 that you cared nothing for pelf and lucre--,cupid's terms for stocks1 bonds and mortgages1 houses and lands--except that you might cast them at her feet4 ,if you recollect such figures of speech at all1 it is with a laugh1 good-humored1 or shame-faced1 and the plea that everybody talks in the same way in like circumstances2 that pledges thus given are in no wise to be regarded as promissory notes4 ,hymen's is a general court of bankruptcy so far as such obligations go4 ,your wife is a sensible woman1 and never expected to take you at your word--at least1 such hot and hasty words as those1 in which you declared yourself to be the most abject of her slaves1 and herself the empress of your universe1 including the aforementioned stocks1 mortgages1 houses and lands1 real and personal estate--all assets in esse and in posse4 ,having cleared away1 by a stroke of common sense1 this gossamer1 that like other cobwebs1 is pretty while the dew of early morning impearls it1 and only an annoyance afterward2 particularly odious when it entangles itself about the lips and eyes of him who lately admired it--we will look at the question of the wife's work and wages from a business point of view--pencil and paper in hand4 ,first1 we will determine what should be the salary of a competent housekeeper2 one who makes her employer's interests her own2 who rises up early and lies down late1 and eats the bread of carefulness2 who is not to be coaxed away by higher wages1 and is never in danger of giving warning if her 8feelings are hurt20 if the servants are insubordinate1 or the master is given to fault-finding1 and not always respectful to herself4 ,it would be to your interest1 were you a widower1 you confess1 to give this treasure two dollars a day--as women's wages go4 8,and10 you add in a burst of manly confidence1 8she would be cheap at that40 ,but we will put down her salary in round numbers1 at #gjj per annum4 ,now comes the seamstress' pay4 ,again1 a 8competent person10 one who is ever in her place2 whose work-hours number fourteen out of the twenty-four1 if her services are required by you or the children2 whose needle is always threaded1 her eye ever vigilant2 with whom slighting and botching are things unknown by practice2 who takes pride in seeing each of the household trig and tidy2 who 8seeketh wool and flax1 and worketh willingly with her hands20 who is an adept in fine needlework as in plain sewing1 and not a novice in dress-making2 who1 perchance1 can 8manage0 boys' clothes as well as girls--who will do it1 of a certainty1 if you explain that you cannot afford tailors' bills for urchins under ten years of age2 finally1 who possesses that most valuable of arts for a poor man's wife1 8,to gar auld claes look a'maist as weel as new40 ,shall we allow to this nonpareil the wages of an ordinary seamstress who 8cannot undertake cutting and fitting10--one dollar a day8 ,or1 is she entitled to the pay of a dressmaker's assistant--half a dollar more8 ,i do not want to be hard with you4 ,we will set her down for #dej a year4 ,and1 again1 we conclude that you have made a good bargain4 ,next1 the nursery-governess1 and perhaps the most important functionary in the household4 ,she must1 you stipulate1 have charge of the children1 by day and night2 guard morals1 health and manners1 besides teaching the youngerlings the rudiments of reading and writing2 must superintend the preparation of the elder ones' lessons for school-recitations1 and look to it that catechism and ,bible-lesson are ready for ,sabbath-school2 that musical exercises are duly practised2 that home is made so attractive to the boys that they shall not be drawn thence by the questionable hilarity of engine-house and oyster-cellar4 ,a lady she must be1 else how would your girls be trained to modest and graceful behavior1 and your friends be entertained as you deem is due to you and to them1 in your house8 ,a responsible1 judicious person is indispensable to the comfort and health of you and yours2 one who does not regard the care of a young baby as 8too confining20 nor sleepless nights on account of it1 a valid reason for 8bettering herself20 nor a brisk succession of measles1 mumps and chicken-pox cogent cause for informing you that she 8didn't engage for this sort of work1 and would you be suiting yourself with a lady as has a stronger constitution--immediate1 for her trunk is packed40 ,would a thousand dollars per annum provide you with such a hireling8 ,i knew a wealthy man who offered just that sum for a nursery-governess during the protracted illness of his wife4 ,she must be intelligent and ladylike1 he stated1 qualified to undertake the education of the three younger children4 ,there were six in all1 but there was a tutor for the boys4 ,the governess' bed-room adjoined that of the little girls1 the door of which must stand open all night4 ,the baby's crib was to be by her bed1 and a child1 three years old1 was also to share her chamber4 ,she would be treated respectfully and kindly1 and every enjoyment of the luxurious establishment1 compatible with the proper discharge of the duties appointed1 would be hers4 ,he could get no one to take the place4 ,this is simple fact1 and it is pregnant with meaning4 ,nevertheless1 what if we put down the wages of your nursery-governess at the same sum you are willing to give your housekeeper--#gjj8 ,oblige me by adding up the short row of figures under your hand4 #gjj #dej #gjj ------------ #a1hej ,this you will please consider as the amount of your wife's salary1 due from you for services rendered1 exclusive of board and lodgings1 which are always the portion of resident employees in your house4 ,there is no charge for 8extras10 you observe4 ,we have said nothing about the bill for nursing you through that four weeks' spell of inflammatory rheumatism last winter1 or the longer siege of fever1 three years ago1 when this servant-of-all-work sat up with you fourteen weary nights1 and would entrust the care of you to no one else4 ,by her skillful ministrations1 the miracle of her patience1 love and prayers1 you were rescued1 say the doctors1 from the close clutch of death4 ,you cannot see the figures very distinctly while you think of it1 but we agreed1 at the outset1 to keep feeling in the background4 ,you 8have tried to be a kind1 affectionate husband10 you say1 in a very unbusiness-like way4 ,i believe you1 and so does the blessed little woman whom ,i have shut out from this conference1 lest her foolish fondness should spoil the effect of our matter-of-fact talk4 ,i would have you and all husbands be just1 no less than loving4 ,let us return to our figures4 ,the estimate is for a man of moderate means and modest home1 one of the middle class which is everywhere the bone and muscle of the community--the class that makes national character1 the world over4 ,if you are wealthy1 and put the care of a large and elegant establishment upon your manager1 the remuneration should be in proportion4 ,for a fancy article you have to pay a fancy price4 ,you misunderstand your wife and me1 if you imagine that we would inaugurate in your household a debit and credit system and quarter-day settlements4 ,she would be the first to shrink from such an interpretation of your mutual relations4 ,i should1 of all your friends and well-wishers1 be the last to recommend it4 ,but ,i have studied this matter long and seriously1 and ,i offer you as the result of my observation in various walks of life1 and careful calculation of labor and expense1 the bold assertion that every wife who performs her part1 even tolerably well1 in whatever rank of society1 more than earns her living1 and that this should be an acknowledged fact with both parties to the marriage contract4 ,the idea of her dependence upon her husband is essentially false and mischievous1 and should be done away with1 at once and forever4 ,it has crushed self-respect out of thousands of women2 it has scourged thousands from the marriage-altar to the tomb1 with a whip of scorpions2 it has driven many to desperation and crime4 8,every dollar is a lash60 ,i once overheard a wife say1 in bitter soliloquy1 as her husband left her presence after placing in her hand the money for which she had timidly asked him1 to pay the weekly household bills4 ,then1 still supposing herself unseen1 she threw the roll of bank-notes upon the floor and trampled it under foot1 in a transport of impotent1 and1 to my way of thinking1 righteous wrath4 8,an exceptional case80 ,i beg your pardon6 ,i wish it were4 ,her husband meant to be kind and affectionate as honestly as do you4 ,when money was 8easy10 he would give it to her freely and cheerfully1 provided his mood was propitious at the time of her application4 ,he had expended large sums in the purchase of jewelry and handsome clothing for her1 and exulted in seeing her arrayed in them4 ,he loved her truly1 and was proud of her4 ,his mistake was in ignoring the fact that he owed her anything in actual dollars and cents2 that she worked for her livelihood as faithfully as did he1 and that his debt to her was1 in the highest degree1 a 8confidential0 one4 ,if put into the confessional1 he would have admitted that he thought of himself as the only bread-winner of the family1 and was1 sometimes1 tartly intolerant of the domestic demands upon his earnings4 ,he made a yet grosser mistake in feeling and behaving as if the money deposited in her hands for the current expenses of the establishment1 were a gift to her personally4 ,this is a masculine blunder that poisons the happiness of more women than ,i like to think of1 or you would be willing to believe4 ,be kindly-affectioned as you will1 your wife cannot respect you thoroughly if she sees that you are habitually unreasonable and unjust4 ,and it is neither just nor rational to speak and act as if all the butter1 flour1 sugar1 meat and sundries which she saves you the trouble of buying1 and of which1 nine times out of ten1 she is the more judicious purchaser1 were to be consumed by her1 and her alone4 8,you never thought of such a thing60 you protest betwixt laughter and vexation4 ,then1 do not act as if it were your settled conviction4 ,set aside from your income what you adjudge to be a reasonable and liberal sum for the maintenance of your family in the style suitable for people of your means and position4 ,determine what purchases you will yourself make1 and what shall be intrusted to your wife1 and put the money needed for her proportion into her care as frankly as you take charge of your share4 ,try the experiment of talking to her as if she were a business partner4 ,let her understand what you can afford to do1 and what you cannot4 ,if in this explanation you can say1 8we10 and 8ours10 you will gain a decided moral advantage1 although it may be at the cost of masculine prejudice and pride of power4 ,impress upon her mind that a certain sum1 made over to her apart from the rest1 is hers absolutely4 ,not a present from you1 but her honest earnings1 and that you would not be honest were you to withhold it4 ,and do not ask her 8if that will do80 any more than you would address the question to any other workwoman4 7,with what cordial detestation wives regard that brief query1 which drops1 like a sentence of the creed1 from husbandly lips1 ,i leave your spouse to tell you4 ,also1 if she ever heard of a woman who answered anything but 8yes407 ,advise her1 for her own satisfaction1 and because it is 8business like10 to keep an account of her receipts and expenditures1 but apprise her distinctly that you do not expect her to exhibit this to you1 unless she should need your assistance or advice in balancing her books1 or in some perplexed question of 8profit and loss40 ,she will be ready to appreciate that the one sum deposited with her is a trust fund to be used to the best advantage for the general good1 and the proud consciousness that she is the actual proprietor of the other1 and irresponsible1 save to her conscience1 for the manner in which it is spent1 will make her the more careful not to use it amiss4 ,as to the housekeeping money--the weekly or monthly 8allowance0--you may be very sure that you and the children will get the benefit of every cent4 ,however economically she may handle her private store1 the bulk of it will not be increased by surreptitious pinchings from the family supply of daily bread4 ,i have known women whose sole perquisites were what they could save from their not large allowances1 who1 in the absence of their husbands from home1 would keep themselves and families of hungry1 growing children1--with the consent and co-operation of the latter--upon the most meagre fare consistent with the bare satisfaction of the cravings of nature1 that the few dollars thus spared might go toward the purchase of some coveted article of dress for one of the girls2 a set of tools or books for a boy1 or a piece of furniture desired by all4 ,which bit of economy 767 being reported to the paterfamilias when the dearly-bought thing was exhibited1 was pronounced by him1 his hand complacently finding its way to the plethoric wallet in his pocket1 to be worthy of his august approval4 ,how many husbands have heard their wives remark how cheaply the family lived when 8papa was away80 and how many have asked themselves seriously why and how this was done8 ,other women1 and more to be pitied1 ,i am acquainted with1 who make false entries in the account-books1 which are showed weekly to their lords as explanatory of 8the way the money goes40 ,it is easier and less likely 8to make a fuss10 to record that seven pounds of butter have been bought and used1 his lordship having helped in the consumption thereof1 when by sharp management1 five have sufficed2 to write down 8new shoes for ,bobby1 #d1jj10 when1 in reality1 the cost of mending his old ones that they might last a month longer1 was only #a1ej1--than to confess to the practical critic who does not overlook a single item1 that the money 8made0 by these expedients was spent1 partly in paying up a yearly subscription to the ,charitable ,society2 partly for an innocent luncheon during a day's shopping in the city4 8,unjustifiable deception80 ,have ,i pretended to excuse it8 ,but ,i look back of the timid woman--the pauper1 bedecked in silks1 laces and gems1--for most men like to see their wives dressed as well as their neighbors--the moral coward1 who has lied from the natural desire to handle a little money for herself without being cross-examined about it--and ask--8by what stress of humiliating tyranny was she brought to this80 ,all women do not manage monetary affairs well1 you remind me1 gently4 ,some are unprincipled in their extravagance1 reckless of everything save their own whims and unconscionable desires4 ,must a man beggar himself and those dependent upon him1 lest such an one should accuse him of parsimony8 ,by yielding to demands he knows to be exorbitant1 he proves himself to be weaker even than she4 ,i have said nowhere that a woman is the best judge of what her husband ought to appropriate from his gains or fortune for the support of his family4 ,but he stands convicted of a grave error of judgment1 if he has chosen from the whole world as the keeper of his honor and happiness1 a woman whom he cannot trust to touch his purse-strings4 ,let us be patient as well as reasonable4 ,so long as a babe is kept in long clothes1 and carried in arms1 it will not learn to walk alone4 ,the majority of women have been swathed in conventionalities and borne above the practicalities of business by mistaken tenderness or misapprehension of their powers1 for so long1 that1 however quick may be their intuitions1 time and practice are necessary to make them adepts in financiering4 ,the best way to render them trustworthy is not by taking it for granted1 and letting them see that you do1 that they have sinister designs upon your pockets4 ,they are not pirates by nature1 nor are they1 even with such schooling as many get from their legal proprietors1 always on the alert to wheedle or extort a few dollars for their own sty and selfish ends4 ,after all1 is there not a spice of truth in the would-be satire of the old distich8 8,what are wives made of--made of8 ,everything good1 if they're but understood60 ,if you chance to be painfully conscious of the mental inferiority and warped conscience of your partner in the solemn dance of life2 if there is more 8worse0 than 8better0 in the everyday wear of the matrimonial bond2 if sloth and waste mark her administration of household affairs1 instead of the industrious thrift you would recommend1 and which you see others practise2 if the rent in the bottom of the pouch carries off the money faster than you can drop it in1 you are to be pitied almost as much as your bachelor neighbor1 who sews on his own buttons1 and depends upon boarding-houses for his daily food4 ,still1 my friend1 is there any reason why you should accept the consequences of this one mistake on your part1 with less philosophy2 bring to the bearing of it a smaller modicum of ,christian resignation than you summon to support you under any other8 ,women have been as grievously misled by fancy or affection1 before now1 and have borne the burden of disappointment to the grave without murmur or reproach4 ,then1 there is always the chance that your wife is not 8understood10 or that1 well-meant as your attempts to 8manage0 her have been1 you have not selected the most judicious methods of doing this4 ,in this enlightened and liberal age1 nobody1 unless he be bigot or fool1 habitually thinks and speaks of women as a lower order of intelligent beings4 ,but even in your breast1 my ill-mated friend1 there may lurk a touch of the ancient leaven of uncharitableness1 and in your treatment of her 8whom the ,lord hath given to be with you10 there may be a spice of arrogance1 the exponent of which1 were you ,turk or ,kaffir1 would be brute force4 8,i do not object to your proposal1 my love4 ,you always have your own way in household affairs10 said a very 8kind and affectionate0 man to his wife1 with the air of a potentate amiably relinquishing his sceptre for love's sake4 8,will you tell me1 my dear husband1 why1 if ,i conduct #8household affairs' wisely and pleasantly 7and you have often acknowledged that ,i do67 ,i should not have my own way80 was the unexpected reply1 uttered in perfect temper--no less sweetly for being an argument4 8,for twenty years ,i have made domestic economy a constant and practical study4 ,is it reasonable to suppose that1 after all this expenditure of time and thought1 ,i am not a better judge of ways and means in my profession than are you1 whose life has been spent in other pursuits8 ,for all your indulgent affection to me1 as displayed in a thousand ways since our marriage-day1 ,i love and thank you4 ,but excuse me for saying that ,i am not grateful that you have1 as you are rather fond of saying1 #8made it a point to give me my head' in all pertaining to housekeeping4 ,that you do this shows that you are just and honorable4 ,it is no more a favor done to me than is my non-interference with your clerks and purchases1 your shipments and warehouses1 a matter for which you should thank me40 ,the husband stroked his beard thoughtfully4 ,he was a sensible man1 and magnanimous enough to recognize the truth that his wife was a sensible woman4 8,upon my word10 he said1 presently1 with a frank laugh1 8that is a view of the case ,i never took before4 ,i believe you are right40 ,one more hint1 which may be of service to those who are not so ready to acknowledge the superiority--in any case--of feminine reasoning1 or to such as are not blessed with sensible consorts--the best friends of these ladies being judges4 8,drive him with an easy rein60 said my ,john in trusting me for the first time to manage his favorite horse4 8,his mouth is tender as a woman's4 ,you cannot deal with a thoroughbred as with a cold-blooded roadster40 8,what will happen if ,i hold him in hard80 inquired ,i1 eyeing the pointed ears and arched neck with as much apprehension as admiration4 ,i commend the laconic answer to your consideration1 as altogether pertinent to the subject we have been discussing4 8,a rear-up1 and a run backward1 instead of forward60 ,,ripe ,,fruit4 ,,the sight of the fruit-dish or basket upon the breakfast table has become so common of late years that its absence1 rather than its presence1 in the season of ripe fruits would be remarked1 and felt even painfully by some4 ,it is fashionable1 and therefore considered a wise sanitary measure1 to eat oranges as a prelude to the regular business of the morning meal4 ,grapes are eaten so long as they can be conveniently obtained4 ,it may be because my own taste and digestion revolt at the practice of forcing crude acids upon an empty1 and often faint stomach1 that ,i am disposed to doubt the healthfulness of the innovation upon the long-established rule that sets fruit always in the place of dessert4 ,i have an actual antipathy to the pungent odor of raw orange-peel1 and have been driven from the breakfast-table at a hotel more than once by the overpowering effect of the piles of yellow rind at my left1 right1 and opposite to me4 ,a cluster of grapes taken before breakfast would put me1 and others whom ,i know1 hors de combat for the day with severe headache4 ,in the consciousness of this1 ,i can be courageous in declining the 8first course0 of an la mode breakfast1 and at my own table1 withholding the fruit until the stomach has regained its normal tone under the judicious application of substantial viands4 ,then1 it is pleasant to linger over the vinous globes of crimson1 purple1 and pale-green2 to dip ripe strawberries in powdered sugar with lazy gusto2 to pare rosy rareripes and golden ,bartletts while discussing the day's news and plans1 in the serene belief that the healthful1 delicious juices are assimilating whatever incongruous elements have preceded them in the alimentary canal4 ,i write this1 not to guide the practice of other households1 but to enforce a remark ,i see an opportunity for bringing in here4 ,be a slavish follower of no custom whatsoever4 ,it is sensible and expedient to act in uniformity with your neighbors when you can do so without moral or physical injury4 ,conformity to a foolish or hurtful fashion is always weak1 if not positively wicked4 ,serve your fruit1 then1 as the first or last course at your family breakfast as may seem right to yourself1 but1 by all means1 have it whenever you can procure it comfortably and without much expense4 ,in warm weather1 you had better banish meat from the morning bill of fare1 three days in the week1 than have the children go without berries and other fresh fruits4 ,make a pretty glass dish1 or silver or wicker basket of peaches1 pears or plums1 an institution of the summer breakfast4 ,in autumn1 you can have grapes until after frost2 then1 oranges and bananas if you desire4 ,these1 being expensive luxuries1 are not absolutely enjoined by nature or common sense4 ,let the 8basket of summer fruit10 however1 be a comely and agreeable reality while solstitial suns beget bile1 and miasma walks1 a living1 almost visible presence1 through the land4 ,fruits1 each in its season1 are the cheapest1 most elegant and wholesome dessert you can offer your family or friends1 at luncheon or tea4 ,pastry and plum-pudding should be prohibited by law1 from the beginning of ,june until the end of ,september4 ,and in winter1 a dish of apples and oranges flanked by one of boiled chestnuts1 and another of picked walnut or hickory-nut kernels1 will often please ,john and the bairns better than the rich dessert that cost you a hot hour over the kitchen-range1 when ,bridget was called away to a cousin's funeral1 or ,daphne was laid up with 8a misery in her head40 ,among the creams1 jellies and 8forms0 of a state-dinner dessert1 fruit is indispensable1 and the arrangement and preparation of the choicer varieties is a matter for the taste and skill of the mistress1 or her refined daughters1 as are the floral decorations of the feast4 ,,frosted ,,peaches4 #ab large rich peaches--freestones4 ,whites of three eggs1 whisked to a standing froth4 #b table-spoonfuls water4 #a cup powdered sugar4 ,put water and beaten whites together2 dip in each peach when you have rubbed off the fur with a clean cloth1 and then roll in powdered sugar4 ,set up carefully1 on the stem end1 upon a sheet of white paper1 laid on a waiter in a sunny window4 ,when half dry1 roll again in the sugar4 ,expose to the sun and breeze until perfectly dry1 then1 put in a cool1 dry place until you are ready to arrange them in the glass dish for table4 ,garnish with green leaves4 ,,frosted ,,and ,,glac ,,oranges4 #f sweet1 large oranges4 ,whites of two eggs1 whisked stiff1 #a table-spoonful water1 for frosting4 #a cup powdered sugar4 ,cochineal4 #a cup sugar1 #a ounce gum arabic1 for glazing4 #b table-spoonfuls hot water1 ,pare the oranges1 squeezing them as little as you can1 remove every particle of the inner white skin1 and divide them into lobes1 taking care not to break the skin4 ,take half of the sugar meant for frosting1 and stir it up with a few drops of liquid cochineal4 ,spread on a dish in the sun to dry1 and if it lump1 roll or pound again to powder4 ,put the white sugar in another dish4 ,add the water to the stiffened whites2 dip in one-third of the orange lobes and roll in the white sugar2 another third1 first in the eggs and water1 then in the red sugar4 ,lay them upon a sheet of paper to dry4 ,put the gum arabic and hot water together over the fire1 and when the gum is melted1 add the cup of sugar4 ,stir until it is a clear1 thick glue4 ,set in a pan of hot water and dip the remaining pieces of orange in it4 ,lay a stick lengthwise on a flat dish1 and lean the lobes against it on both sides1 to dry4 ,heap red1 white1 and yellow together in a glass dish1 and garnish with leaves--orange or lemon leaves if you can get them4 ,this is a delicate1 but not difficult1 bit of work1 and the effect is very pretty4 ,,tropical ,,snow4 #aj sweet oranges4 #a grated cocoanut4 #b glasses pale sherry4 #a cup powdered sugar4 #f red bananas4 ,peel the oranges2 divide into lobes and cut these across three times1 making small pieces1 from which the seeds must be taken4 ,put a layer of these in the bottom of a glass bowl1 and pour a little wine over them4 ,strew thickly with white sugar4 ,the cocoanut should have been pared and thrown into cold water before it was grated4 ,spread some of it over the sugared oranges2 cut the bananas into very thin round slices1 and put a layer of the fruit close together1 all over the cocoanut4 ,more oranges1 wine1 sugar and cocoanut1 and when the dish is full1 heap high with the cocoanut4 ,sprinkle sugar on this1 and ornament with rings of sliced banana4 ,eat very soon1 or the oranges will grow tough in the wine4 ,oranges cut up in the way ,i have described are more easily managed with a spoon1 and less juice is wasted1 than when they are sliced in the usual manner4 ,this is a handsome and delightful dessert4 ,,cocoanut ,,frost ,,on ,,custard4 #b cups rich milk4 pound sweet almonds1 blanched and pounded4 #d eggs1 beaten light4 cup powdered sugar4 ,rose-water4 #a cocoanut1 pared1 thrown into cold water and grated4 ,scald the milk and sweeten4 ,stir into it the almonds pounded to a paste1 with a little rose-water4 ,boil three minutes1 and pour gradually upon the beaten eggs1 stirring all the time4 ,return to the fire and boil until well thickened4 ,when cold turn into a glass bowl1 and heap high with the grated cocoanut4 ,sift a little powdered sugar over all4 ,,stewed ,,apples4 ,core the fruit without paring it1 and put it into a glass or stoneware jar1 with a cover4 ,set in a pot of cold water and bring to a slow boil4 ,leave it at the back of the range for seven or eight hours1 boiling gently all the time4 ,let the apples get perfectly cold before you open the jar4 ,eat with plenty of sugar and cream4 ,only sweet apples are good cooked in this manner1 and they are very good4 ,,baked ,,pears4 ,cut ripe pears in half1 without peeling or removing the stems4 ,pack in layers in a stoneware or glass jar4 ,strew a little sugar over each layer4 ,put a small cupful of water in the bottom of the jar to prevent burning2 fit on a close cover1 and set in a moderate oven4 ,bake three hours1 and let the jar stand unopened in the oven all night4 ,,apples ,,and ,,jelly4 ,fill a baking-dish with pippins1 or other tender juicy apples1 pared and cored1 but not sliced4 ,make a syrup of one cup of water1 and half as much sugar2 stir until the sugar is dissolved1 and pour over the apples4 ,cover closely1 and bake slowly until tender4 ,draw from the oven1 and let the apples cool without uncovering4 ,pour off the syrup1 and fill the hollowed centres with some bright fruit jelly4 ,boil down the syrup fast1 until quite thick1 and1 just before sending the apples to table1 stir into it some rich cream sweetened very abundantly4 ,pass with the apples4 ,,boiled ,,chestnuts4 ,put into warm 7not hot7 water1 slightly salted1 bring to a boil1 and cook fast fifteen minutes4 ,turn off the water through a cullender2 stir a good piece of butter into the hot chestnuts1 tossing them over and over until they are glossy and dry4 ,serve upon a hot napkin in a deep dish4 ,,walnuts ,,and ,,hickory ,,nuts4 ,crack and pick from the shells2 sprinkle salt lightly over them1 and serve mixed in the same dish4 ,black walnuts are much more wholesome when eaten with salt4 ,indeed1 they are not wholesome at all without it4 ,,melons4 ,wipe watermelons clean when they are taken from the ice4 ,they should lie on1 or in ice1 for at least four hours before they are eaten4 ,carve at table by slicing off each end1 then cutting the middle in sharp1 long points1 letting the knife go half way through the melon at every stroke4 ,pull the halves apart1 and you will have a dentated crown4 ,wash nutmeg and muskmelons2 wipe dry2 cut in two1 scrape out the seeds1 and put a lump of ice in each half4 ,eat with sugar1 or with mixed pepper and salt4 ,,cakes ,,of ,,all ,,kinds4 ,,nellie',s ,,cup ,,cake4 #e cups of flour4 #e eggs1 whites and yolks separated--the latter strained4 #a cup of butter1 #c cups of sugar1 well creamed together4 #a cup of sweet milk4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls of cream tartar1 sifted with flour4 #a teaspoonful of vanilla4 ,if prepared flour be used in this or any other cake1 there is no need of soda and cream of tartar4 ,hecker's flour ,i have found invaluable in cake-making4 ,indeed1 ,i have never achieved anything short of triumphant success when ,i have used it4 ,,carolina ,,cake 7,,without ,,eggs47 #a coffee-cup of sugar--powdered4 #b large table-spoonfuls butter1 rubbed into the sugar4 #a cups of flour4 cup sweet cream4 teaspoonful of soda4 ,bake quickly in small tins1 and eat while fresh and warm4 ,,white ,,cake4 #a cup of butter1 #b cups of sugar1 rubbed to a light cream4 #a cup of sweet milk4 #f eggs1 the whites only--beaten stiff4 teaspoonful of soda1 dissolved in boiling water4 #a teaspoonful of cream tartar1 sifted with flour4 #d cups of flour1 or enough for tolerably thick batter4 ,juice of #a lemon1 and half the grated peel4 ,,chocolate ,,cake4 #b cups of sugar4 #d table-spoonfuls butter1 rubbed in with the sugar4 #d eggs1 whites and yolks beaten separately4 #a cup sweet milk4 #c heaping cups of flour4 #a teaspoonful of cream tartar1 sifted into flour4 teaspoonful soda1 melted in hot water4 ,bake in jelly cake tins4 ,filling4 ,whites of two eggs1 beaten to a froth4 #a cup of powdered sugar4 pound grated chocolate1 wet in #a table-spoonful cream4 #a teaspoonful vanilla4 ,beat the sugar into the whipped whites2 then the chocolate4 ,whisk all together hard for three minutes before adding the vanilla4 ,let the cake get quite cold before you spread it4 ,reserve a little of the mixture for the top1 and beat more sugar into this to form a firm icing4 ,,apple ,,cake4 #b cups powdered sugar4 #c cups of flour4 cup corn-starch1 wet up with a little milk4 cup of butter1 rubbed to light cream with sugar4 cup sweet milk4 #a teaspoonful cream of tartar1 sifted with flour4 teaspoonful soda1 dissolved in hot water4 #f eggs1 the whites only1 whipped very stiff4 ,add the milk to the creamed butter and sugar2 the soda-water1 corn-starch1 then the flour and whites alternately4 ,bake in jelly cake tins4 ,filling4 #c tart1 well-flavored apples1 grated4 #a egg1 beaten light4 #a cup of sugar4 #a lemon1 grated peel and juice4 ,beat sugar and egg up with the lemon4 ,pare the apples and grate them directly into this mixture1 letting an assistant stir it the while4 ,the color will be better preserved by this method4 ,put into a farina-kettle1 with boiling water in the outer vessel1 and stir until it comes to a boil4 ,let it cool before putting it between the cakes4 ,it is best eaten fresh4 ,,orange ,,cake4 #c table-spoonfuls butter4 #b cups of sugar4 ,yolks of #e eggs1 whites of three1 beaten separately--the yolks strained through a sieve after they are whipped4 #a cup of cold water4 #c full cups of flour--enough for good batter4 #a large orange1 the juice1 and half the grated peel4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful cream of tartar1 sifted in flour4 ,cream the butter and sugar2 add the eggs2 heat in the orange1 the water1 soda1 and stir in the flour quickly4 ,bake in jelly cake tins4 ,filling4 ,whites of two eggs1 whisked stiff4 #a cup powdered sugar4 ,juice1 and half the peel of an orange4 ,whip very light1 and spread between the cakes when cold4 ,reserve a little1 and whip more sugar into it for frosting on top layer4 ,,charlotte ,,polonaise ,,cake4 7,very fine47 #b cups powdered sugar4 cup of butter4 #d eggs1 whites and yolks beaten separately4 #a small cup of cream1 or rich milk4 #c cups of prepared flour4 ,bake as for jelly cake4 ,filling4 #f eggs1 whipped very light4 #b table-spoonfuls flour4 #c cups of cream--scalding hot4 #f table-spoonfuls grated chocolate4 #f table-spoonfuls powdered sugar4 pound sweet almonds1 blanched and pounded4 pound chopped citron4 pound apricots1 peaches1 or other crystallized fruit4 pound macaroons4 ,beat the yolks of the eggs very light4 ,stir into the cream the flour which has been previously wet with a little cold milk4 ,add very carefully the beaten yolks1 and keep the mixture at a slow boil1 stirring all the time1 for five minutes4 ,take from the fire and divide the custard into three equal portions4 ,put the grated chocolate1 with the macaroons1 finely crumbled 7or pounded71 with one table-spoonful of sugar1 into one pan of the mixture1 stirring and beating well4 ,boil five minutes1 stirring constantly2 take from the fire1 whip with your egg-beater five minutes more1 and set aside to cool4 ,pound the blanched almonds--a few at a time--in a ,wedgewood mortar1 adding1 now and then1 a few drops of rose-water4 ,chop the citron very fine and mix with the almonds1 adding three table-spoonfuls of sugar4 ,stir into the second portion of custard2 heat to a slow boil2 take it off and set by to cool4 ,chop the crystallized fruit very small1 and put with the third cupful of custard4 ,heat to a boil2 pour out and let it cool4 ,season the chocolate custard with vanilla2 the almond and citron with bitter almond4 ,the fruit will require no other flavoring4 ,when quite cold1 lay out four cakes made according to receipt given here1 or bake at the same time a white cake in jelly-cake tins1 and alternate with that4 ,this will give you two good loaves4 ,put the chocolate filling between the first and second cakes2 next1 the almond and citron2 the fruit custard next to the top4 ,there will be enough for both loaves4 ,ice the tops with lemon icing1 made of the whites of the eggs whisked very stiff with powdered sugar1 and flavored with lemon-juice4 ,lest the reader should1 at a casual glance through this receipt1 be appalled at the length and the number of ingredients1 let me say that ,i have made the 8polonaise0 frequently at the cost of little more time and trouble than is required for an ordinary cream or chocolate cake4 ,i would rather make three such1 than one loaf of rich fruit-cake4 ,a ,,charlotte ,,cach,e ,,cake4 #a thick loaf of sponge1 or other plain cake4 #b kinds of jelly--tart and sweet4 ,whisked whites of #e eggs4 #a heaping cup powdered sugar--or enough to make stiff icing4 ,juice of #a lemon whipped into the icing4 ,cut the cake horizontally into five or six slices of uniform width4 ,spread each slice with jelly--first the tart1 then the sweet1 and fit them into their former places4 ,ice thickly all over1 so as to leave no sign of the slices2 set in a slow oven for a few minutes to harden2 then1 in a sunny window4 ,this is an easy way of making a showy cake out of a plain one4 ,,fanny',s ,,cake4 #a pound powdered sugar4 #a pound flour--,hecker's 8prepared40 pound butter rubbed to a cream with the sugar4 #h eggs1 whites and yolks beaten separately4 #a coffee-cupful sweet almonds--blanched4 ,extract of bitter almond and rose-water4 ,blanch the almonds in boiling water4 ,strip off the skins and spread them upon a dry cloth until perfectly cold and crisp4 ,pound in a ,wedgewood mortar1 adding rose-water as you go on1 and1 at the last1 half a teaspoonful bitter almond extract4 ,stir the creamed butter and sugar and yolks together until very light2 add to this the flour1 handful by handful2 then the almond paste1 alternately with the whites4 ,beat vigorously up from the bottom1 two or three minutes4 ,bake in small tins1 well buttered4 ,when cold1 turn them out and cover tops and sides with-- ,almond ,icing4 ,whites of #c eggs1 whisked to a standing froth4 pound of powdered sugar4 pound of sweet almonds blanched and pounded to a paste4 ,when beaten fine and smooth1 work gradually into the icing4 ,flavor with lemon-juice and rose-water4 ,this frosting is delicious4 ,dry in the open air when this is practicable4 ,,mother',s ,,cup ,,cake4 #a cup of butter1 #b cups of sugar1 creamed together4 #c cups of flour4 #d eggs beaten light--the yolks strained4 #a cup sweet milk--a small one4 #a teaspoonful of soda1 dissolved in hot water4 #b teaspoonfuls cream of tartar sifted into the flour4 ,nutmeg and vanilla flavoring4 ,bake in a loaf1 or as jelly-cake4 ,,raisin ,,cake4 #a pound powdered sugar4 #a pound flour4 pound butter rubbed to light cream with sugar4 #a cup sweet milk4 #e eggs1 whites and yolks whipped separately1 and the latter strained4 #a pound raisins1 stoned1 cut in half1 dredged with flour1 and put into the cake just before it goes into the oven4 #a teaspoonful mixed cloves1 cinnamon and nutmeg4 teaspoonful of soda dissolved in hot water4 #a teaspoonful cream of tartar1 sifted in the flour4 ,beat very hard after it is mixed1 and bake in small loaves1 in a steady oven4 ,,neapolitan ,,cake4 7,yellow1 pink1 white and brown47 ,yellow4 #b cups powdered sugar4 #a cup butter stirred to light cream with sugar4 #e eggs--beaten well1 yolks and whites separately4 cupful sweet milk4 #c cups prepared flour4 ,a little nutmeg4 ,pink and ,white4 #a pound sugar--powdered4 #a pound prepared flour4 pound butter creamed with sugar4 #aj eggs--the whites only--whisked stiff4 ,divide this batter into two equal portions4 ,leave one white1 and color the other with a very little prepared cochineal4 ,use it cautiously1 as a few drops too much will ruin the color4 ,brown4 #c eggs beaten light4 #a cup powdered sugar4 cup of butter creamed with sugar4 #b table-spoonfuls cream4 #a heaping cup prepared flour4 #b table-spoonfuls vanilla chocolate grated and rubbed smooth in the cream1 before it is beaten into the cake4 ,bake all in jelly-cake tins4 ,the above quantity should make one dozen cakes--three of each color4 ,of course1 half as much will suffice for an ordinary family baking4 ,but it is convenient to prepare it wholesale in this manner for a large supper1 for a charity bazaar entertainment1 or a church 8sociable40 ,filling4 #ast4 #b cups sweet milk4 #b table-spoonfuls corn-starch1 wet with milk4 #b eggs4 #b small cups powdered sugar4 ,heat the milk1 stir in the sugar and corn-starch2 boil five minutes and put in the eggs4 ,stir steadily until quite thick4 ,divide this custard into two parts4 ,stir into one #b table-spoonfuls of chocolate 7grated7 and a teaspoonful of vanilla2 into the other bitter almond4 #b;d4 ,whites of three eggs1 whisked stiff4 #a cup of powdered sugar--heaping4 ,juice1 and half the grated peel of #a lemon4 ,whip up well4 ,lay the brown cake as the foundation of the pile2 spread with the yellow custard4 ,put the pink1 coated with chocolate1 next1 and the white frosting between the third and fourth cakes--i4e4 the white and yellow4 ,you can vary the order as your fancy dictates4 ,cover the top with powdered sugar1 or ice it4 ,this cake looks very handsome cut into slices and mixed with plain1 in baskets or salvers4 ,you can hardly do better than to undertake it1 if you have promised a liberal contribution to any of the objects above named4 ,,orleans ,,cake4 #a liberal pound best flour1 dried and sifted4 #a pound powdered sugar4 pound butter1 rubbed to a cream with the sugar4 #f eggs beaten light1 and the yolks strained4 #a cup cream4 #a glass best brandy4 #a teaspoonful mixed mace and cinnamon4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls cream of tartar sifted with flour4 ,add the strained yolks to the creamed butter and sugar2 to this1 the cream and soda--then1 in alternate supplies1 the whites and flour2 finally1 spice and brandy4 ,beat up hard for three minutes1 and bake in two square loaves4 ,the oven should not be too quick1 but steady4 ,cover with paper if the cake shows signs of crustiness on the top before it has risen to the proper height4 ,it should bake one hour4 ,cover with lemon frosting when it is cool4 ,it is a good cake1 and keeps well4 ,,morris ,,cake4 #b cups powdered sugar4 #a cup butter1 creamed with the sugar4 #d cups flour4 #e eggs beaten light1 the yolks strained4 #a rather large cup sour cream1 or loppered milk4 grated nutmeg4 #a teaspoonful vanilla4 #a teaspoonful of soda1 dissolved in hot water4 ,stir beaten yolks1 butter1 and sugar together1 and beat very light4 ,put in nutmeg and vanilla1 the sour cream1 half the flour1 the soda-water1 and the rest of the flour4 ,beat with steady strokes five minutes1 bringing up batter from the bottom of the bowl at every sweep of the wooden spoon4 ,in this way you drive the air into the cells of the egg-batter1 instead of out of them4 ,this is a knack in the cake-maker's art that is too little understood and practised4 ,remember1 then1 that the motion should always be upward1 and the spoon always come up full4 ,bake in two loaves1 or several smaller ones4 ,the oven should not be too quick4 ,,mont ,,blanc ,,cake4 #b even cups of powdered sugar4 cup butter1 creamed with sugar4 ,whites of #e eggs1 very stiff4 #a cup of milk4 #c cups of flour1 or enough for good batter4 #a teaspoonful soda1 dissolved in hot water4 #b teaspoonfuls of cream of tartar1 sifted in flour4 ,vanilla flavoring4 ,bake in jelly-cake tins4 ,filling4 ,whites of three eggs1 whisked stiff4 #a heaping cup powdered sugar4 #a cocoanut1 pared and grated4 ,mix all lightly together1 taking care not to bruise the cocoanut1 and when the cakes are perfectly cold1 spread between1 and upon them4 ,,cream ,,rose ,,cake4 7,very pretty47 ,whites of #aj eggs1 beaten to standing froth4 #a cup butter1 creamed with sugar4 #c cups powdered sugar4 #a small cup of sweet cream4 ,nearly #e cups prepared flour4 ,vanilla flavoring1 and liquid cochineal4 ,stir the cream 7into which it is safe to put a pinch of soda7 into the butter and sugar4 ,beat five minutes with 8the ,dover10 until the mixture is like whipped cream4 ,flavor with vanilla1 and put in by turns the whites and the flour4 ,color a fine pink with cochineal4 ,bake in four jelly-cake tins4 ,when cold1 spread with1 ,filling4 #a cocoanuts1 pared and grated4 ,whites of #d eggs1 whisked stiff4 #a cups powdered sugar4 #b teaspoonfuls best rose-water4 ,instead of cochineal1 you can use strawberry or currant juice in their season1 making allowance for the thinning of your batter1 by adding a little more flour4 ,cochineal is much better1 however1 since it takes but a few drops to color the whole cake4 ,any druggist will prepare it for you as he does for the confectioners1 as a liquid4 ,or1 he will powder it1 and you can add to a pinch of the grayish crimson-dust a very little water2 strain it1 and stir in1 drop by drop1 until you get the right tint4 ,it is without taste or odor1 and is perfectly harmless4 ,heap the cake after it is filled1 with the white mixture1 beating more sugar into that portion intended for the frosting4 ,,sultana ,,cake4 #d cups flour4 #a cup of butter4 #c cups powdered sugar4 #h eggs1 beaten light4 ,strain the yolks4 #a cup cream1 or rich milk4 #a pound sultana 7seedless7 raisins1 dredged thickly4 #a teaspoonful soda1 dissolved in hot water4 #b smaller teaspoonfuls of cream of tartar4 grated nutmeg1 and teaspoonful of cinnamon4 ,cream the butter and sugar4 ,sift the cream of tartar with the flour4 ,dredge the raisins with flour when you have picked them over with great care1 washed and dried them4 ,mix the beaten yolks with the creamed butter and sugar2 then1 the spice and brandy4 ,beat three minutes1 and stir in the cream or milk lightly with the soda-water4 ,put in1 first a handful of one1 then a spoonful of the other1 the flour and whipped whites4 ,at last1 beat in the fruit4 ,bake in two large loaves1 or four smaller ones4 ,my own preference is for small loaves of cake4 ,they are safer in baking1 and can be cut more economically1 especially where the family is not large4 ,it is better to cut up the whole of a small cake for one meal1 than to halve or quarter a large one1 since the outer slices must be dry at the next cutting1 and are wasted1 to say nothing of the effect of the air upon the whole of the exposed interior4 ,the ,sultana must be baked slowly and carefully1 and like all fruit-cakes1 longer than a plain one4 ,ice thickly4 ,it will keep very well4 ,,my ,,lady',s ,,cake4 #b cups powdered sugar4 cup butter1 creamed with the sugar4 ,whites of #e eggs1 whisked stiff4 #a cup of milk4 #c full cups of prepared flour4 ,flavor with vanilla4 ,bake in jelly-cake tins4 ,filling4 #a cup sweet cream1 whipped stiff4 #c table-spoonfuls powdered sugar4 cup grated cocoanut1 stirred in lightly at the last4 #a teaspoonful rose-water4 ,a very delicate and delicious cake1 but must be eaten very soon after it is made1 since the cream will be sour or stale after twenty-four hours4 ,it is best on the day in which it is made4 ,,cocoanut ,,and ,,almond ,,cake4 #b cups powdered sugar4 #a cup of butter4 #d full cups prepared flour4 ,whites of #g eggs1 whisked stiff4 #a small cup of milk1 with a mere pinch of soda4 #a grated cocoanut4 teaspoonful nutmeg4 ,juice and half the grated peel of #a lemon4 ,cream butter and sugar2 stir in lemon and nutmeg4 ,mix well1 add the milk1 the whites and flour alternately4 ,lastly1 stir in the grated cocoanut swiftly and lightly4 ,bake in four jelly-cake tins4 ,filling4 #a pound sweet almonds4 ,whites of #d eggs1 whisked stiff4 #a heaping cup powdered sugar4 #b teaspoonfuls rose-water4 ,blanch the almonds4 ,let them get cold and dry4 ,then pound in a ,wedgewood mortar1 adding rose-water1 as you go on4 ,save about two dozen to shred for the top4 ,stir the paste into the icing after it is made2 spread between the cooled cakes4 ,make that for the top a trifle thicker1 and lay it on heavily4 ,when it has stiffened somewhat1 stick the shred almonds closely over it4 ,set in the oven to harden1 but do not let it scorch4 ,you will like this cake4 ,,cocoanut ,,sponge ,,cake4 #e eggs1 whites and yolks separated4 #a cup powdered sugar4 #a full cup prepared flour4 ,juice and half the grated peel of #a lemon4 ,a little salt4 grated nutmeg4 #a cocoanut1 pared and grated4 ,stir together sugar1 and the whipped and strained yolks4 ,to this put the lemon1 salt and nutmeg4 ,beat in the flour and whites by turns1 then the grated cocoanut4 ,bake in square1 shallow tins1 or in one large card4 ,it should be done in half an hour1 for the oven must be quick1 yet steady4 ,it is best eaten fresh4 ,,richer ,,cocoanut ,,cake4 #a pound powdered sugar4 #a pound flour1 dried and sifted4 pound butter1 rubbed to cream with sugar4 #a cup of fresh milk4 #a lemon1 the juice and half the grated peel4 #e eggs1 yolks and whites beaten separately4 #a grated cocoanut4 #a teaspoonful soda1 dissolved in hot water4 #b smaller teaspoonfuls cream of tartar1 sifted in the flour4 ,bake in two square1 shallow pans4 ,ice1 when cold1 with lemon icing4 ,,coffee ,,cake4 #e cups flour1 dried and sifted4 #a cup of butter4 #b cups of sugar4 #a cup of molasses4 #a cup made black coffee--the very best quality4 pound raisins1 seeded and minced4 pound currants1 washed and dried4 pound citron1 chopped fine4 #c eggs1 beaten very light4 teaspoonful cinnamon4 teaspoonful mace4 teaspoonful cloves4 #a teaspoonful--a full one--of saleratus4 ,cream the butter and sugar1 warm the molasses slightly1 and beat these1 with the spices1 hard1 five minutes1 until the mixture is very light4 ,next1 put in the yolks1 the coffee1 and when these are well mixed1 the flour1 in turn with the whipped whites4 ,next1 the saleratus1 dissolved in hot water1 and the fruit1 all mixed together and dredged well with flour4 ,beat up very thoroughly1 and bake in two loaves1 or in small round tins4 ,the flavor of this cake is peculiar1 but to most palates very pleasant4 ,wrap in a thick cloth as soon as it is cold enough to put away without danger of 8sweating10 and shut within your cake box1 as it soon loses the aroma of the coffee if exposed to the air4 ,,molasses ,,fruit ,,cake4 #a pound flour4 #a pound powdered sugar4 #a cup of molasses4 #a cup sour cream4 #e eggs1 beaten very light4 #a pound of raisins1 seeded and cut into thirds4 #a teaspoonful cinnamon and cloves4 grated nutmeg4 teaspoonful ginger4 pound butter4 #a full teaspoonful soda1 dissolved in hot water4 ,cream butter and sugar2 warm the molasses slightly and beat into this with spices and cream4 ,add the yolks of the eggs1 stir in the flour and the whites alternately1 the soda-water1 then the fruit1 well dredged with flour4 ,beat all together vigorously for at least three minutes before putting into well-buttered tins to be baked4 ,it will require long and careful baking1 the molasses rendering it liable to burn4 ,,unity ,,cake4 #a egg4 #a cup of powdered sugar4 #a cup of cream 7with a pinch of soda stirred in74 #a pint of prepared flour4 #a table-spoonful butter4 #a saltspoonful nutmeg4 #a teaspoonful vanilla4 ,rub the butter and sugar together2 add the beaten egg1 the cream and nutmeg4 ,whip all for five minutes with the 8,dover10 stir in the vanilla1 and then very lightly1 the flour4 ,bake at once4 ,it is a nice cake if eaten while fresh4 ,,brown ,,cake4 #d cups flour4 #a cup butter4 #a cup molasses4 #a cup best brown sugar4 #f eggs1 beaten very light4 #a table-spoonful ginger4 #a table-spoonful mixed cloves and cinnamon4 #a pound sultana raisins1 washed1 picked over and dried4 #a teaspoonful soda1 dissolved in hot water4 ,warm the molasses1 butter and sugar slightly1 and whip with an egg-beater to a cream4 ,beat in the yolks1 the spices1 the whites1 flour1 soda-water1 and lastly the fruit1 dredged with flour4 ,beat hard for two or three minutes1 and bake in two loaves or in small round tins4 ,the oven must be moderate and steady4 ,,myrtle',s ,,cake4 #e eggs1 beaten light1 and the yolks strained4 #c cups of powdered sugar4 #a cup of butter creamed with the sugar4 #a cup sweet milk4 #d cups of prepared flour4 ,juice of #a lemon and half the grated peel4 ,a little nutmeg4 ,bake in two loaves4 ,it is a very good cup cake1 safe and easy4 ,cover with lemon frosting4 ,,risen ,,seed ,,cake4 #a pound of flour4 pound of butter4 pound powdered sugar4 cup good yeast4 #d table-spoonfuls cream4 ,nutmeg4 ,a pinch of soda1 dissolved in hot water4 #b table-spoonfuls carraway seed4 pound of citron shred very small4 ,mix flour1 cream1 half the butter 7melted7 and the yeast together2 work up very well and set to rise for six hours4 ,when very light1 work in the rest of the butter rubbed to a cream with the sugar1 the soda-water1 and when these ingredients are thoroughly incorporated1 the seed and citron4 ,let it rise three-quarters of an hour longer--until it almost fills the pans--and bake steadily half an hour if you have put it in small pans1 an hour1 if it is in large loaves4 ,this is a ,german cake4 ,,citron ,,cake4 #f eggs1 beaten light and the yolks strained4 #b cups of sugar4 cup of butter4 #b cups prepared flour1 or enough to make pound-cake batter4 ,with some brands you may need #c cups4 pound citron cut in thin shreds4 ,juice of an orange and #a teaspoonful grated peel4 ,cream butter and sugar2 add the yolks1 the whites and flour by turns1 the orange1 and lastly1 the citron1 dredged with flour4 ,beat all up hard1 and bake in two loaves4 ,,rich ,,almond ,,cake4 #d cups prepared flour4 #b cups powdered sugar4 #a cup of butter4 #aj eggs1 whipped light1 the yolks strained4 pound sweet almonds1 blanched and pounded4 #a table-spoonful orange-flower water4 ,nutmeg4 ,beat butter and sugar ten minutes until they are like whipped cream2 add the strained yolks1 the whites and flour alternately with one another1 then the almond paste in which the orange-flower water has been mixed as it was pounded1 and the nutmeg4 ,beat well and bake as 8snow balls10 in small round1 rather deep pans1 with straight sides4 ,they will require some time to bake4 ,cover with almond icing4 ,a ,,charlotte ,,la ,,parisienne4 #a large stale sponge-cake4 #a cup rich sweet custard4 #a cup sweet cream1 whipped4 #b table-spoonfuls rose-water4 grated cocoanut4 pound sweet almonds1 blanched and pounded4 ,whites of #d eggs1 whipped stiff4 #c table-spoonfuls powdered sugar4 ,cut the cake in horizontal slices the whole breadth of the loaf4 ,they should be about half an inch thick4 ,divide the whipped eggs into two portions2 into one stir the cocoanut with half the sugar2 into the other the almond paste with the rest of the sugar4 ,spread the slices with these mixtures1--half with the cocoanut1 half with almond1 and replace them in their original form1 laying aside the top-crust for a lid4 ,press all the sliced cake firmly together1 that the slices may not slip1 and with a sharp knife cut a deep cup out of the centre down to the bottom slice1 which must be left entire4 ,take out the rounds you have cut1 leaving walls an inch thick1 and soak the part removed in a bowl with the custard4 ,rub it to a smooth batter1 and whip it into the frothed cream4 ,the rose-water in the almond paste will flavor it sufficiently4 ,when it is a stiff rich cream1 fill the cavity of the cake with it1 put on the lid1 and ice with the following3 ,whites of #c eggs4 #a heaping cup of powdered sugar4 ,juice of #a lemon4 ,beat stiff and cover the sides and top of the cake4 ,set in a very cold place until needed4 ,this is a delicious and elegant ,charlotte4 ,,jeanie',s ,,fruit ,,cake4 #f eggs4 #a cup of butter4 #b cups of powdered sugar4 #e cups of flour4 #b cups of sour cream4 pound raisins1 seeded and chopped4 pound citron1 shred finely4 #a heaping teaspoonful of soda4 #a teaspoonful mixed nutmeg and cinnamon4 ,cream butter and sugar1 beat in the yolks2 the cream and spices1 whip together for a minute1 stir in the flour and whites1 the soda1 dissolved in hot water1 and1 very quickly1 the fruit dredged with flour4 ,stir up hard and bake immediately4 ,this will make two good-sized loaves4 ,,pompton ,,cake4 #b cups powdered sugar4 #c cups prepared flour4 #a cup rich1 sweet cream4 ,a little salt4 #c eggs whipped very light4 ,vanilla and nutmeg flavoring4 ,beat the eggs very light--the whites until they will stand alone1 the yolks until they are thick and smooth4 ,put yolks and sugar together2 whip up well2 add the cream1 the flour1 whites and flavoring1 stirring briskly and lightly2 fill your 8snow-ball0 pans or cups and bake at once1 in a quick oven4 ,this cake may be made of sour cream1 if a teaspoonful of soda be added4 ,in this case1 the prepared flour must not be used4 ,,may',s ,,cake4 #c cups flour1 full ones4 #c eggs4 cup of milk4 #b cups of sugar4 cup of butter4 cup of cream4 teaspoonful soda dissolved in hot water4 #a teaspoonful cream of tartar1 sifted in flour4 ,nutmeg1 and a pinch of grated lemon-peel4 ,bake in one loaf4 ,,fred',s ,,favorite4 #c eggs--whites and yolks beaten separately4 #a cup of sugar4 #b cups of flour4 cup rich milk--cream is better4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful cream of tartar sifted in flour4 ,extract of bitter almond4 ,bake in jelly-cake tins and when cold1 spread with the following4 ,filling4 ,whites of #d eggs1 whipped stiff4 ,heaping cup of powdered sugar4 #b table-spoonfuls crab-apple jelly1 beaten into the mringue after it is stiff4 ,reserve enough of the frosting before you add the jelly1 to cover the top4 ,,corn-,,starch ,,cup ,,cake4 #e eggs4 #a cup of butter4 #b cups of sugar4 #a cup sweet milk4 #a cup corn-starch4 #b cups prepared flour4 ,vanilla flavoring4 ,bake at once in small loaves1 and eat while fresh4 ,all corn-starch cakes become dry and insipid after twenty-four hours4 8,,one1 ,,two1 ,,three0 ,,cup ,,cake4 #a cup powdered sugar4 #b cups prepared flour4 #c eggs well beaten4 #a table-spoonful butter4 cup milk4 ,a little vanilla4 ,bake in jelly-cake tins1 and spread with mringue or jelly4 ,,snow-,,drift ,,cake4 #b cups powdered sugar4 #a heaping cup prepared flour4 #aj eggs--the whites only1 whipped stiff4 ,juice of #a lemon and half the grated peel4 ,a little salt4 ,whip the eggs stiff1 beat in the sugar1 lemon1 salt1 and finally the flour4 ,stir in very lightly and quickly and bake at once in two loaves1 or in square cards4 ,it is a beautiful and delicious cake when fresh4 ,it is very nice1 baked as jelly-cake and spread with this3 ,filling4 ,whites of #c eggs4 #a heaping cup of powdered sugar4 ,juice of #a orange and half the peel4 ,juice of lemon4 ,whip to a good mringue and put between the layers1 adding more sugar for the frosting on the top4 ,,newark ,,cake4 #a cup of butter4 #b cups of sugar4 #d even cups prepared flour4 #a cup of good milk4 #f eggs1 beaten very light4 ,nutmeg and bitter almond flavoring4 ,if you have not the prepared flour1 put in a teaspoonful of soda and two of cream of tartar4 ,,wine ,,cake4 #c cupfuls prepared flour4 cup of butter4 #d eggs--beaten light4 cupful cream 7with a pinch of soda in it74 glass sherry wine4 ,nutmeg4 #b full cups of powdered sugar4 ,cream butter and sugar2 beat in the yolks and wine until very light1 add the cream2 beat two minutes and stir in very quickly1 the whites and flour4 ,bake in one loaf4 ,,fruit ,,and ,,nut ,,cake4 #d cups of flour4 #b cups of sugar4 #a cup of butter4 #f eggs--whites and yolks separated4 #a cup cold water4 #a coffee cupful of hickory-nut kernels1 free from shells and very sweet and dry4 pound raisins1 seeded1 chopped and dredged with flour4 #a teaspoonful of soda dissolved in hot water4 #b teaspoonfuls of cream of tartar1 sifted in the flour4 #a teaspoonful mixed nutmeg and cinnamon4 ,rub butter and sugar together to a smooth cream2 put in the yolks1 then the water1 spice1 soda2 next the whites and flour4 ,the fruit and nuts1 stirred together and dredged1 should go in last4 ,mix thoroughly and bake in two loaves4 ,,unity ,,gingerbread4 #a cup of butter4 #a cup sugar4 #a cup molasses--the very best4 #a cup 8loppered0 milk or buttermilk4 #a quart flour4 #a table-spoonful ginger4 #a teaspoonful mixed cloves and mace4 #a teaspoonful cinnamon4 #a cup raisins1 seeded and cut in two4 #a half-pound eggs--beaten light4 #a heaping teaspoonful of soda dissolved in hot water4 ,put butter1 molasses and sugar together2 warm slightly and whip with an egg-beater1 until light and creamy4 ,add the eggs1 milk1 spices2 flour1 soda-water4 ,beat hard for a minute1 then put in the fruit1 well dredged with flour4 ,bake in two loaves1 or cards4 ,for the sake of 8preserving the unities0 8#a half pound of eggs0 is introduced into this unique receipt4 ,it is safe1 however1 if you do not care to take the trouble of weighing them1 to allow four 7or five1 if they are small17 to the half-pound4 ,,richmond ,,gingerbread4 #a cup of sugar4 #a cup of molasses4 #a cup of butter4 #a cup of sweet milk4 #d cups of flour4 #d eggs4 #a table-spoonful mixed ginger and mace4 #a teaspoonful soda--a small one--dissolved in the milk4 ,beat sugar1 molasses1 butter and spice together to a cream2 add the whipped yolks1 the milk1 and1 very quickly1 the whites and flour4 ,bake in one loaf1 or in cups4 ,,eggless ,,gingerbread4 #a cup of sugar4 #a cup of best molasses4 cup of butter4 #a cup of sour cream4 #a table-spoonful ginger4 #a teaspoonful cinnamon4 #a heaping teaspoonful of soda1 dissolved in hot water4 ,nearly #d cups of flour4 ,mix1 and bake quickly1 adding the soda-water last1 and beating hard for two minutes after it goes in4 ,,sugar ,,gingerbread4 #a cup butter4 #b cups of sugar4 #d eggs1 beaten very light4 #a cup of sour cream4 #d cups of flour4 ,juice of #a lemon1 and half the grated peel4 #a teaspoonful of cinnamon4 grated nutmeg4 #a table-spoonful ginger4 #a teaspoonful of soda1 dissolved in hot water4 ,bake in two loaves4 ,it is very nice1 and will keep several days if wrapped in a thick cloth4 ,,half-,,cup ,,gingerbread4 cup of sugar4 cup of butter4 cup of best molasses4 cup of sour milk4 pound of eggs4 pound of flour1 or enough for good batter4 coffee-cup of raisins1 seeded and halved4 table-spoonful ginger4 teaspoonful cinnamon4 dessert-spoonful soda1 dissolved in hot water4 ,cream butter1 sugar1 molasses and spices4 ,beat thoroughly before adding yolks and milk4 ,put in flour and whites alternately1 then the soda-water4 ,mix well1 and stir in the fruit dredged with flour4 ,bake in one card or loaf4 ,,currant ,,cake4 #a cup of butter4 #b cups of powdered sugar1 creamed with butter4 cup of sweet milk4 #d eggs4 #c cups of prepared flour4 grated nutmeg4 pound currants1 washed1 dried and dredged4 ,put the fruit in last4 ,bake in cups or small pans4 ,they are very nice for luncheon or tea--very convenient for ,sabbath-school suppers and picnics4 ,,cocoanut ,,cakes4 7,small47 #a grated cocoanut4 #a cup powdered sugar4 #c eggs--the whites only1 whipped stiff4 #a table-spoonful corn-starch1 wet in the milk of the cocoanut4 ,rose-water flavoring4 ,whip the sugar into the stiffened whites2 then the corn-starch1 the cocoanut and rose-water last4 ,beat up well1 and drop by the spoonful upon buttered paper4 ,bake half an hour4 ,,rose ,,drop ,,cakes4 7,cocoanut47 ,mix as directed in last receipt1 coloring the mringue before you put in the cocoanut1 with liquid cochineal4 ,add cautiously until you get the right tint4 ,,variegated ,,cakes4 #a cup of powdered sugar4 cup of butter1 creamed with the sugar4 cup of milk4 #d eggs--the whites only1 whipped light4 #b cups of prepared flour4 ,bitter-almond flavoring4 ,spinach-juice and cochineal4 ,cream butter and sugar1 add the milk1 flavoring the whites and flour4 ,divide the batter into three parts4 ,bruise and pound a few leaves of spinach in a thin muslin bag1 until you can express the juice4 ,put a few drops of this into one portion of the batter1 color another with cochineal1 leaving the third white4 ,put a little of each into small round pans or cups1 giving a slight stir to each color as you add the next4 ,this will vein the cakes prettily4 ,put the white between the pink and green1 that the tints may show better4 ,if you can get pistachio-nuts to pound up for the green1 the cakes will be much nicer4 ,ice on sides and top4 ,,snow-,,drops4 #a cup of butter4 #b cups of sugar4 ,whites of #e eggs4 #a small cup of milk4 #c full cups of prepared flour4 ,flavor with vanilla and nutmeg4 ,bake in small1 round tins4 ,those in the shape of fluted shells are very pretty4 ,,rich ,,drop ,,cakes4 #a pound of flour4 #a pound of powdered sugar4 pound of butter4 pound of currants1 washed and dried4 #d eggs1 beaten very light4 ,juice of #a lemon1 and half the grated peel4 teaspoonful of soda1 wet up with hot water4 ,dredge the currants1 and put them in last of all4 ,drop the mixture by the spoonful1 upon buttered paper1 taking care that they are not so close together as to touch in baking4 ,,kellogg ,,cookies4 #a cup of butter4 #b cups powdered sugar1 creamed with the butter4 #c table-spoonfuls sour cream4 #d eggs1 beaten very light4 #e cups of flour4 #a teaspoonful--an even one--of soda4 #a teaspoonful of nutmeg4 ,a handful of currants1 washed and dried4 ,mix all except the fruit1 into a dough just stiff enough to roll out4 ,the sheet should be about a quarter of an inch thick4 ,cut round1 and bake quickly4 ,when about half done open the oven-door2 strew a few currants upon each cookey1 and close the door again immediately1 lest the cakes should get chilled4 ,,bertie',s ,,cookies4 #a large cup of sugar4 cup of butter4 #a cup sweet milk4 #c eggs1 beaten light4 #d cups prepared flour1 or enough to enable you to roll out the dough4 ,nutmeg and cinnamon4 ,cream butter1 spice and sugar2 add the yolks1 then the milk2 whites and flour alternately2 roll into a thin sheet with as few strokes as possible2 cut into fancy shapes with tin-cutters1 and bake quickly4 ,,seed ,,cookies4 #a cup of butter4 #b cups powdered sugar4 #d eggs4 #d cups of flour1 or enough for soft dough4 #b ounces carraway-seeds1 scattered through the flour while dry4 ,rub butter and sugar to a cream2 add the yolks1 and mix up well4 ,put in flour and whites in turns2 roll out thin and cut into round cakes4 ,,montrose ,,cookies4 #a pound of flour4 pound of butter4 pound of powdered sugar4 #a teaspoonful mixed spices--cinnamon1 nutmeg1 and mace1 and a few raisins4 #c eggs1 well beaten4 ,juice of #a lemon1 and half the grated peel4 ,roll out rather thin1 and cut into round or oval cakes4 ,sprinkle a little white sugar over the top2 lay a whole raisin in the centre of each1 and bake quickly until crisp4 ,,aunt ,,molly',s ,,cookies4 #a cup of butter4 #b cups powdered sugar4 #d eggs4 #d cups of prepared flour1 or enough for soft dough4 #b table-spoonfuls of cream4 ,nutmeg and mace4 ,roll into a thin sheet1 and cut into small cakes4 ,bake in a quick oven until crisp and of a delicate brown4 ,brush them over while hot with a soft bit of rag dipped in sugar and water1 pretty thick4 ,,lemon ,,macaroons4 #a pound of powdered sugar4 #d eggs1 whipped very light and long4 ,juice of #c lemons1 and peel of one4 #a heaping cup of prepared flour4 teaspoonful nutmeg4 ,butter your hands lightly2 take up small lumps of the mixture2 make into balls about as large as a walnut1 and lay them upon a sheet of buttered paper--more than two inches apart4 ,bake in a brisk oven4 ,,lemon ,,cookies4 #a pound of flour1 or enough for stiff dough4 pound of butter4 #a pound of powdered sugar4 ,juice of #b lemons1 grated peel of one4 #c eggs1 whipped very light4 ,stir butter1 sugar1 lemon-juice and peel to a light cream4 ,beat at least five minutes before adding the yolks of the eggs4 ,whip them in thoroughly1 put in the whites1 lastly the flour4 ,roll out about an eighth of an inch in thickness1 and cut into round cakes4 ,bake quickly4 ,keep in a dry place in a tin box1 but do not wrap them up1 as they are apt to become soft4 ,,carraway ,,cookies4 pound of butter1 pound of sugar1 rubbed to a cream4 #c eggs1 beaten long and light4 #a ounce carraway seeds1 sifted through the flour4 ,flour to roll out pretty stiff4 ,roll into a thin sheet2 cut out with a cake-cutter2 prick with a sharp fork1 and bake in a moderate oven4 ,,small ,,almond ,,cakes4 #a pound of powdered sugar4 #f eggs1 beaten very light4 pound of almonds1 blanched and pounded4 pound of prepared flour4 ,rose-water1 mixed with the almond-paste4 ,whip up the whites of the eggs to a mringue with half the sugar2 stir in the almond-paste4 ,beat the yolks ten minutes with the remainder of the sugar4 ,mix all together1 and add the flour lightly and rapidly4 ,bake in well-buttered pat-pans1 or other small tins1 very quickly4 ,turn out as soon as done upon a baking-pan1 bottom uppermost1 that these may dry out4 ,,cream ,,cakes4 7,pretty and good47 ,some good puff-paste4 ,whites of #b eggs1 cup sweet jelly4 #a cup of cream1 whipped to a froth4 #c table-spoonfuls powdered sugar4 ,vanilla1 or other flavoring4 ,roll out the paste as for pies2 cut into squares five inches across4 ,have ready greased muffin-rings three inches in diameter2 lay one in the centre of each square2 turn up the four corners upon it1 so as to make a cup of the paste1 and bake in a quick oven4 ,when almost done1 open the oven-door1 pull out the muffin-rings with care1 brush the paste cups inside and out with beaten white of egg2 sift powdered sugar over them1 and brown4 ,this operation must be performed quickly and dexterously1 that the paste may not cool4 ,let them get cold after they are taken from the oven1 line with the jelly and fill with the whipped cream sweetened and flavored4 ,,custard ,,cakes4 ,some good puff-paste4 ,some balls of white1 clean tissue-paper4 #c or #d table-spoonfuls powdered sugar4 #b eggs4 #b cups--more or less1 of rich custard4 ,roll out the paste very thin2 spread it thickly with beaten yolk of egg1 and strew powdered sugar over this4 ,fold up tightly2 flatten with the rolling-pin1 and roll out as for a pie-crust4 ,line pat-pans well greased with this2 put a ball of soft paper within each to keep up the top crust2 put this on1 lightly buttering the inner edge1 and bake quickly until nicely browned4 ,when almost cold1 turn out of the tins1 lift the top crusts1 take out the papers and cover the tops with icing made of the whites of the eggs and powdered sugar4 ,sift more sugar over this1 and set in the oven a minute or two to harden4 ,just before sending them to table fill with custard2 replace the frosted covers1 and serve4 ,they are very good4 ,it is well to thicken the custard with a little corn-starch4 ,,queen ,,cakes4 #a cup of butter4 #b cups of sugar4 #c cups of flour4 cup of cream4 #d eggs4 pound of currants4 pound sweet almonds1 blanched and pounded4 teaspoonful soda1 dissolved in hot water4 #a teaspoonful of cream of tartar1 sifted in flour4 ,rose-water1 worked into almond-paste4 ,beat butter and sugar to a cream1 add the yolks and almond-paste4 ,whip all together for five minutes before putting in the cream1 the soda-water1 whites and flour alternately2 finally the fruit dredged with flour4 ,stir thoroughly1 and bake in small tins well buttered4 ,they should be done in from twenty to thirty minutes4 ,ice them with lemon frosting on the tops only4 ,,small ,,citron ,,cakes4 #f eggs4 pound of butter4 pound sugar1 creamed with the butter4 pound of prepared flour4 #a glass best brandy4 pound citron1 shred fine4 ,nutmeg to taste4 ,beat the creamed butter and sugar up with the yolks2 add the brandy1 and whip hard five minutes2 then the flour1 whites1 and the citron shred fine and dredged with flour4 ,bake in small tins very quickly4 ,they keep well4 ,,seed ,,wafers4 pound of sugar4 pound of butter1 creamed with the sugar4 #d eggs1 beaten very light4 ,enough flour for soft dough4 #a ounce carraway-seeds1 mixed with the dry flour4 ,mix well2 roll into a very thin paste4 ,cut into round cakes1 brush each over with the white of an egg1 sift powdered sugar upon it1 and bake in a brisk oven about ten minutes1 or until crisp4 ,do not take them from the baking-tins until nearly cold1 as they are apt to break while hot4 ,,ginger ,,cookies4 #a cup of butter4 #b cups of sugar1 creamed with the butter4 cup of milk1 with a pinch of soda in it4 #b eggs4 #a table-spoonful ginger4 grated nutmeg4 teaspoonful of cinnamon4 ,flour for stiff dough4 ,roll very thin2 cut into round cakes1 and bake quickly until crisp4 ,they will keep a long time4 ,,ginger ,,snaps4 7,large quantity47 #a pound of butter4 #b pounds of flour4 #a pounds of sugar4 #f eggs1 beaten very light4 #a great spoonful of ginger4 #a teaspoonful mixed cloves and cinnamon4 ,roll as thin as wafer-dough4 ,cut into small1 round cakes1 and bake crisp4 ,let them get cool before putting them away1 or they may soften4 ,,fried ,,jumbles4 #b eggs4 #a cup of sugar1 #d table-spoonfuls of butter1 rubbed to a cream4 #a cup of milk4 #a teaspoonful of soda4 #b teaspoonfuls of cream of tartar4 #d cups of flour1 or enough for soft dough4 ,season to taste with nutmeg4 ,roll into a sheet nearly an inch thick4 ,cut into shapes1 and fry in boiling lard1 as you would crullers4 ,drain off every drop of fat2 sift powdered sugar over the cakes while hot1 and eat fresh4 ,,genuine ,,scotch ,,short ,,bread4 7,very fine47 #b pounds flour4 #a pound best butter4 ,scant pound of sugar4 ,wash all particles of salt from the butter4 ,rub this and the sugar together to a cream1 as for loaf cake4 ,the flour should be dry and slightly warm4 ,mix this into the creamed butter and sugar gently and gradually with the hand1 until all the ingredients are thoroughly incorporated4 ,the longer it is kneaded the better it will be4 ,lay it on a pasteboard1 and press into sheets nearly half an inch thick with the hand1 as rolling has a tendency to toughen it4 ,cut into such shapes as you may desire--into oblong1 or square cards2 prick or stamp a pattern on top 7,i have seen the ,scotch thistle pricked upon it7 and bake in a moderate oven until it is crisp1 and of a fine yellow brown4 ,it delights me to be able to make public this receipt1 for the excellent housewife and friend1 from whom ,i have procured it1 is a native of the 8land o' cakes10 and1 as ,i can testify from repeated and satisfactory proofs thereof1 makes the most delicious 8short bread0 that was ever eaten in this country--quite another thing from the rank1 unctuous compound vended under that name by professional bakers and confectioners4 ,,tea4 ,,the evening meal1 call it by whatever name we may1 is apt to be the most social one of the three which are the rule in this land4 ,the pressure of the business allotted to the hours of daylight is over4 ,the memory and the conversation of each one who comes to the feast1 are richer by the history of another day4 ,it is sometimes hard to 8make talk0 for the breakfast table4 ,the talk of the six o'clock ,p4,m4 dinner1 or supper1 or tea1 makes itself4 ,i frankly own that1 however much may be said in favor1 on hygienic grounds1 of early meals for the nursery1 the mid-day dinner for adults has always worn for me a grim1 and certainly an unpoetical aspect4 ,the 8nooning0 should1 for the worker with muscles1 nerves1 or brains1 be a light repast and easily digested1 followed by real physical rest4 ,he is weary when he comes to it2 he eats in haste1 his mind intent upon the afternoon's work1 and he may not tarry when it is dispatched1 having already 8lost0 an hour in discussing 7or bolting7 soup1 salad1 fish1 meat and dessert4 ,the weight of undigested food seems1 during the succeeding hours of business or study1 to shift its position and clog and heat the brain4 8,i will not preach to roast-beef and plum-pudding60 said ,america's greatest preacher1 in refusing to hold a ,sabbath afternoon service4 ,people quoted the bon mot approvingly4 ,few had common sense enough to apply it to week-day occupations4 ,if men and women would rest1 after an early dinner on ,monday1 ,tuesday1 ,wednesday1 ,thursday1 ,friday and ,saturday1 as long and absolutely as they do on ,sabbath afternoons1 there would be less money made1 perhaps1 but fewer stomachs destroyed1 and fewer intellects overstrained4 ,this1 however1 as ,paul candidly remarks touching certain of his deliverances--8,i say of mine own judgment40 ,and1 after all1 ,i should be the sorriest of the sorry to see the tea-table swept out of ,american households4 ,while ,i write1 there come stealing back to me recollections that tempt me to draw my pen through some lines ,i have just set down4 ,late dinners and late suppers used to be the fashion1 seldom altered--in ,southern homes4 ,in summer1 the latter were always eaten by artificial light4 ,in winter1 lamps were brought in with the dessert1 at dinner-time4 ,i was almost grown before ,i was introduced to what the valued correspondent who gave us the text for the first 8,familiar ,talk0 in this volume calls1 8a real old ,new ,england tea-table40 ,during one delicious vacation ,i learned1 and reveled in knowing1 what this meant4 ,black tea with cream1 7,i have never relished it without1 since that idyllic summer7 rounds of brown bread1 light1 sweet1 and fresh2 hot short-cake in piles that were very high when we sat down1 and very low when we arose2 a big glass bowl of raspberries and currants that were growing in the garden under the back windows an hour before2 a basket of frosted cake2 a plate of pink ham1 balanced by one of shaved1 not chipped beef--and sage cheese6 ,i had never eaten it before4 ,i have never tasted it anywhere else than in that wide1 cool tea-room1 the level sun-rays flickering through the grape-vines shading the west side of the house1 and through the open casements opposite1 a view of ,boston bay--all purple and rose and gold1 dotted with hundreds of white sails4 ,this was what we had1 when1 in that ,old ,new ,england farm-house1 ,polly1 the faithful--who had startled me1 for a time1 by saying1 8proper glad10 and 8sweet pretty20 who 8hadn't ought0 to do this1 and 8should admire0 to do that--,polly1 whom nobody thought of calling a servant1 but was a 8help0 in every conceivable sense of the word--had 8put the kettle on and we all had tea60 ,i do not like to think it possible that in that beloved homestead they may have kept up with the times so far as to have dinner at six o'clock1 and tea--never6 ,it is a pleasant practice1 in many families1 where the late dinner is convenient1 and1 for many reasons1 preferred during the rest of the week1 to have a 8comfortable tea0 on ,sabbath evening4 ,the servants are thus released the earlier for their evening's devotions or recreations2 the housewife has an opportunity of indulging the father1 who is seldom at home at luncheon-time1 with dainty wonders of her skill that are not en rgle at dinner1 and the children have a taste of old-fashioned home-life1 the memory of which will be carried by them as long and fondly into their after-lives as ,i have borne the taste and fragrance of ,cousin ,melissa's sage cheese4 ,we do not say 8,cousin10 nowadays in polite society1 nor christen our children ,melissa4 ,you will find elsewhere in this book that ,i have directed you1 as preliminary to frosting fruit for dessert--peaches1 apricots and nectarines--first to rub off the down 7which makes the softness of the blush7 with a rough cloth4 ,it may be a weakness1 but ,i1 for one1 like to remember while admiring the pretty conceit of the glac peach1 how it looked before it was rubbed bright1 and sugar-coated4 ,,beverages4 ,,tea ,,la ,,russe4 ,,slice fresh1 juicy lemons2 pare them carefully1 lay a piece in the bottom of each cup2 sprinkle with white sugar and pour the tea1 very hot and strong1 over them4 ,or1 ,send around the sliced lemon with the cups of tea1 that each person may squeeze in the juice to please himself4 ,some leave the peel on1 and profess to like the bitter flavor which it imparts to the beverage4 ,the truth is1 the taste for this 7now7 fashionable refreshment is so completely an acquired liking1 that you had best leave to your guests the matter of 8peel on0 or 8peel off40 ,there are those whom not even fashion can reconcile to the peculiar 8smack0 of lemon-rind after it has been subjected to the action of a boiling liquid4 ,tea la ,russe is generally1 if not invariably drunk without cream1 and is plentifully sweetened4 ,it is very popular at the 8high teas0 and 8kettle-drums10 so much in vogue at this time1--tea being to women1 say the cynics1 a species of mild intoxicant1 of which they are not to be defrauded by evening dinners and their sequitur of black coffee4 ,others1 who cleave to ancient customs1 and distrust innovations of all kinds1 will have it that the popularity of these feminine carousals has its root in remorseful hankering after the almost obsolete 8family tea40 8,since there must be fashionable follies10 growl these critics1 8this is as harmless as any that can be devised1 and is1 assuredly1 less disastrous to purse and health than an evening crush and supper40 ,for once1 we say 8,amen0 to the croakers4 ,the 8kettle-drum0 is objectionable in nothing except its absurd name1 and marks a promising era in the history of ,american party-giving4 ,,cold ,,tea4 ,mixed tea is better cold than either black or green alone4 ,set it aside after breakfast1 for luncheon or for tea1 straining it into a perfectly clean and sweet bottle1 and burying it in the ice4 ,when ready to use it1 you must fill a goblet three-quarters of the way to the top with the clear tea2 sweeten it more lavishly than you would hot1 and fill up the glass with cracked ice4 ,it is a delicious beverage in summer4 ,drink without cream4 ,,iced ,,tea ,,la ,,russe4 ,to each goblet of cold tea 7without cream71 add the juice of half a lemon4 ,fill up with pounded ice1 and sweeten well4 ,a glass of champagne added to this makes what is called ,russian punch4 ,,tea ,,milk-,,punch4 #a egg beaten very light4 #a small glass new milk4 #a cup very hot tea4 ,sugar to taste4 ,beat a teaspoonful or so of sugar with the egg2 stir in the milk and then the hot tea1 beating all up well together1 and sweetening to taste4 ,this is a palatable mixture1 and is valuable for invalids who suffer much from weakness1 or the peculiar sensation known as a 8cold stomach40 ,a 8,,cozy0 ,,for ,a ,,teapot4 ,this is not an article of diet1 yet an accessory to good tea-making and enjoyable tea-drinking that deserves to be better known in ,america4 ,it is a wadded cover or bag made of crotcheted worsted1 or of silk1 velvet or cashmere1 stitched or embroidered as the maker may fancy1 with a stout ribbon-elastic drawn loosely in the bottom4 ,this is put over the teapot so soon as the tea is poured into it1 and will keep the contents of the pot warm for an hour or more4 ,those who have known the discomfort1 amounting to actual nausea1 produced by taking a draught of lukewarm tea into an empty or weary stomach2 or whose guests or families are apt to keep them waiting for their appearance at table until the 8cheering0 7if hot7 8beverage0 lowers in temperature and quality so grievously that it must be remanded to the kitchen1 and an order for fresh issued--will at once appreciate the importance of this simple contrivance for keeping up the heat of our 8mild intoxicant0 and keeping the temper of the priestess at the tea-tray down4 ,,coffee ,,with ,,whipped ,,cream4 ,for six cups of coffee1 of fair size1 you will need about one cup of sweet cream1 whipped light with a little sugar4 ,put into each cup the desired amount of sugar1 and about a table-spoonful of boiling milk4 ,pour the coffee over these1 and lay upon the surface of the hot liquid a large spoonful of the frothed cream4 ,give a gentle stir to each cup before sending them around4 ,this is known to some as mringued coffee1 and is an elegant ,french preparation of the popular drink4 ,,frothed ,,caf ,,au ,,lait4 #a quart strong1 clear coffee1 strained through muslin4 #a ,scant quart boiling milk4 ,whites of #c eggs1 beaten stiff4 #a table-spoonful powdered sugar1 whipped with the eggs4 ,your coffee urn must be scalded clean1 and while it is hot1 pour in the coffee and milk alternately1 stirring gently4 ,cover2 wrap a thick cloth about the urn for five minutes1 before it goes to table4 ,have ready in a cream-pitcher the whipped and sweetened whites4 ,put a large spoonful upon each cup of coffee as you pour it out1 heaping it slightly in the centre4 ,,frothed ,,chocolate4 7,very good47 #a cup of boiling water4 #c pints of fresh milk4 #c table-spoonfuls ,baker's chocolate1 grated4 #e eggs1 the whites only1 beaten light4 #b table-spoonfuls of sugar1 powdered for froth4 ,sweeten the chocolate to taste4 ,heat the milk to scalding4 ,wet up the chocolate with the boiling water and when the milk is hot1 stir this into it4 ,simmer gently ten minutes1 stirring frequently4 ,boil up briskly once1 take from the fire1 sweeten to taste1 taking care not to make it too sweet1 and stir in the whites of two eggs1 whipped stiff1 without sugar4 ,pour into the chocolate pot or pitcher1 which should be well heated4 ,have ready in a cream pitcher1 the remaining whites whipped up with the powdered sugar4 ,cover the surface of each cup with the sweetened mringue1 before distributing to the guests4 ,if you like1 you can substitute scented chocolate for ,baker's4 ,chocolate or cocoa is a favorite luncheon beverage1 and many ladies1 especially those who have spent much time abroad1 have adopted the ,french habit of breakfasting upon rolls and a cup of chocolate4 ,,milled ,,chocolate4 #c heaping table-spoonfuls of grated chocolate4 #a quart of milk4 ,wet the chocolate with boiling water4 ,scald the milk and stir in the chocolate-paste4 ,simmer ten minutes2 then1 if you have no regular 8muller10 put your syllabub-churn into the boiling liquid and churn steadily1 without taking from the fire1 until it is a yeasty froth4 ,pour into a chocolate-pitcher1 and serve at once4 ,this is esteemed a great delicacy by chocolate lovers1 and is easily made4 ,,soyer',s ,,caf ,,au ,,lait4 #a cup best coffee1 freshly roasted1 but unground4 #b cups of boiling water4 #a quart boiling milk4 ,put the coffee into a clean1 dry kettle or tin pail2 fit on a close top and set in a saucepan of boiling water4 ,shake it every few moments1 without opening it1 until you judge that the coffee-grains must be heated through4 ,if1 on lifting the cover1 you find that the contents of the inner vessel are very hot and smoking1 pour over them the boiling water directly from the tea-kettle4 ,cover the inner vessel closely and set on the side of the range1 where it will keep very hot without boiling for twenty minutes4 ,then1 add the boiling milk1 let all stand together for five minutes more1 and strain through thin muslin into the coffee-urn4 ,use loaf-sugar in sweetening4 ,the flavor of this is said to be very fine4 ,,white ,,lemonade4 #c lemons4 #c cups loaf sugar4 #b glasses white wine4 #b quarts fresh milk1 boiling hot4 ,wash the lemons1 grate all the peel from one into a bowl2 add the sugar1 and squeeze the juice of the three over these4 ,after two hours add the wine1 and then1 quickly1 the boiling milk4 ,strain through a flannel jelly-bag4 ,cool and set in the ice until wanted4 ,,claret ,,cup4 #a 7quart7 bottle of claret4 #a 7pint7 bottle of champagne4 pint best sherry4 #b lemons1 sliced4 pound loaf sugar dissolved in #a cup cold water4 ,let the sugar1 water and sliced lemon steep together half an hour before adding to the rest of the ingredients4 ,shake all well together in a very large pitcher twenty or thirty times1 and make thick with pounded ice1 when you are ready to use it4 ,there is no better receipt for the famous 8claret cup0 than this4 ,,very ,,fine ,,porteree4 #a pint bottle best porter4 #b glasses pale sherry4 #a lemon peeled and sliced4 pint ice-water4 #f or #h lumps of loaf sugar4 grated nutmeg4 ,pounded ice4 ,this mixture has been used satisfactorily by invalids1 for whom the pure porter was too heavy1 causing biliousness and heartburn4 ,,ginger ,,cordial4 #b table-spoonfuls ground ginger1 fresh and strong4 #a lb4 loaf sugar4 pint best whiskey4 #a quart red currants4 ,juice of #a lemon4 ,crush the currants in a stone vessel with a wooden beetle1 and strain them through a clean1 coarse cloth1 over the sugar4 ,stir until the sugar is dissolved2 add the lemon1 the whiskey1 and the ginger4 ,put it into a demijohn or a stone jug1 and set upon the cellar-floor for a week1 shaking up vigorously every day4 ,at the end of that time1 strain through a cloth and bottle4 ,seal and wire the corks1 and lay the bottles on their sides in a cool1 dry place4 ,an excellent summer drink is made by putting two table-spoonfuls of this mixture into a goblet of iced water4 ,it is far safer for quenching the thirst1 when one is overheated1 than plain ice-water or lemonade4 ,,milk-,,punch4 7,hot47 #a quart milk1 warm from the cow4 #b glasses best sherry wine4 #d table-spoonfuls powdered sugar4 #d eggs1 the yolks only1 beaten light4 ,cinnamon and nutmeg to taste4 ,bring the milk to the boiling point4 ,beat up the yolks and sugar together2 add the wine2 pour into a pitcher1 and mix with it1 stirring all the time1 the boiling milk4 ,pour from one vessel to another six times1 spice1 and serve as soon as it can be swallowed without scalding the throat4 ,this is said to be an admirable remedy for a bad cold if taken in the first stages1 just before going to bed at night4 ,,mulled ,,ale4 #c eggs1 the yolks only4 ,a pint of good ale4 #b table-spoonfuls loaf sugar4 ,a pinch of ginger1 and same of nutmeg4 ,heat the ale scalding hot1 but do not let it quite boil4 ,take from the fire and stir in the eggs beaten with the sugar1 and the spice4 ,pour from pitcher to pitcher1 five or six times1 until it froths1 and drink hot4 ,,mulled ,,wine4 #b eggs1 beaten very light with the sugar4 #a table-spoonful white sugar4 #b full glasses white wine4 cup boiling water4 ,a little nutmeg4 ,heat the water1 add the wine2 cover closely and bring almost to a boil4 ,pour this carefully over the beaten egg and sugar2 set in a vessel of boiling water and stir constantly until it begins to thicken4 ,pour into a silver goblet1 grate the nutmeg on the top1 and let the invalid drink it as hot as it can be swallowed without suffering4 ,a ,,summer ,,drink4 7,very good47 #b lbs4 ,catawba grapes4 #c table-spoonfuls loaf sugar4 #a cup of cold water4 ,squeeze the grapes hard in a coarse cloth1 when you have picked them from the stems4 ,wring out every drop of juice2 add the sugar1 and when this is dissolved1 the water1 surround with ice until very cold2 put a lump of ice into a pitcher1 pour the mixture upon it1 and drink at once4 ,you can add more sugar if you like1 or if the grapes are not quite ripe4 ,,rum ,,milk-,,punch4 #a cup milk1 warm from the cow4 #a table-spoonful of best rum4 #a egg1 whipped light with a little sugar4 ,a little nutmeg4 ,pour the rum upon the egg-and-sugar2 stir for a moment and add the milk2 strain and drink4 ,it is a useful stimulant for consumptives1 and should be taken before breakfast4 ,,clear ,,punch4 cup ice-water4 #a glass white wine 7or very good whiskey74 ,white of #a egg whipped stiff with the sugar4 #a table-spoonful of loaf sugar4 ,a sprig of mint4 ,pounded ice4 ,mix well together and give to the patient1 ice-cold4 ,,currant ,,and ,,raspberry ,,shrub4 #d quarts ripe currants4 #c quarts red raspberries4 #d lbs4 loaf sugar4 #a quart best brandy4 ,pound the fruit in a stone jar1 or wide-mouthed crock1 with a wooden beetle4 ,squeeze out every drop of the juice2 put this into a porcelain1 enamel1 or very clean bell-metal kettle1 and boil hard ten minutes4 ,bring to the boil quickly1 as slow heating and boiling has a tendency to darken all acid syrups4 ,put in the sugar at the end of the ten minutes1 and boil up once to throw the scum to the top4 ,take it off2 skim1 let it get perfectly cold1 skim off all remaining impurities1 add the brandy and shake hard for five minutes4 ,bottle2 seal the corks1 and lay the bottles on their sides in dry sawdust4 ,put up in this way1 8shrub0 will keep several years1 and be the better for age4 ,it is a refreshing and slightly medicinal drink1 when mixed with iced water4 ,,strawberry ,,shrub4 #d quarts of ripe strawberries4 ,the juice of #d lemons4 #d lbs4 of loaf sugar4 #a pint best brandy1 or colorless whiskey4 ,mash the berries and squeeze them through a bag4 ,add the strained lemon-juice2 bring quickly to a fast boil1 and after it has boiled five minutes1 put in the sugar and cook five minutes more4 ,skim as it cools1 and1 when quite cold1 add the brandy4 ,be sure that your bottles are perfectly clean4 ,rinse them out with soda-and-water2 then1 with boiling water4 ,the corks must be new4 ,soak them in cold water2 drive into the bottles2 cut off even with the top2 seal with bees-wax and rosin1 melted in equal quantities1 and lay the bottles on their sides in dry sawdust4 ,strawberries1 preserved in any way1 do not keep so well as some other fruits4 ,hence1 more care must be taken in putting them up4 ,,lemon ,,shrub4 ,juice of #f lemons1 and grated peel of two4 ,grated peel of #a orange4 #c lbs4 loaf sugar4 #c pints of cold water4 #c pints of brandy or white whiskey4 ,steep the grated peel in the brandy for two days4 ,boil the sugar-and-water to a thick syrup1 and when it is cool1 strain into it the lemon-juice and the liquor4 ,shake up well for five minutes1 and bottle4 ,seal the bottles and lay them on their sides4 ,,cura,,oa4 ,grated peel and the juice of #d fine oranges4 #a lb4 of rock-candy4 #a cup of cold water4 #a teaspoonful cinnamon4 teaspoonful nutmeg4 ,a pinch of cloves4 #a pint very fine brandy4 ,break the candy to pieces in a mortar1 or1 by pounding it in a cloth1 cover with cold water and heat to a boil1 by which time the candy should be entirely dissolved4 ,add the orange-juice1 boil up once and take from the fire4 ,when cold1 skim1 put in the spices1 peel1 and brandy2 put it into a stone jug1 and let it stand for a fortnight in a cool place4 ,shake every day1 and at the end of that time strain through flannel1 and bottle4 ,this is an excellent flavoring for pudding sauces1 custards1 trifles1 etc4 ,for tipsy ,charlottes and like desserts1 it is far superior to brandy or wine4 ,,noyau4 pound sweet almonds4 ,juice of #c lemons1 and grated peel of one4 #b pounds loaf sugar4 #c teaspoonfuls extract of bitter-almonds4 #b table-spoonfuls clear honey4 #a pint best brandy4 #a table-spoonful orange-flower water4 ,blanch and pound the almonds1 mixing the orange-flower water with them to prevent oiling4 ,add the sugar and brandy1 and let these ingredients lie together for two days1 shaking the jug frequently4 ,put in the lemon1 honey and flavoring2 shake hard1 and leave in the jug a week longer1 shaking it every day4 ,strain through very fine muslin1 bottle and seal4 ,the flavor of this is delicious in custards1 etc4 ,as a beverage1 it must be mixed with ice-water4 ,,rose ,,syrup4 #a pound of fresh rose-leaves4 #b pounds loaf sugar4 ,whites of #b eggs1 whipped light4 #a pint best brandy4 #a quart cold water4 ,boil the sugar and water to a clear syrup1 beat in the whites of the eggs1 and1 when it has boiled up again well1 take from the fire4 ,skim as it cools1 and when a little more than blood-warm1 pour it over half a pound of fresh rose-leaves4 ,cover it closely1 and let it alone for twenty-four hours4 ,strain1 and put in the second supply of leaves4 ,on the third day put in the last half pound1 and on the fourth1 strain through a muslin bag4 ,add the brandy2 strain again through a double linen bag1 shake well and bottle4 ,this liqueur is delightful as a beverage1 mixed with iced water1 and invaluable where rose-flavor is desired for custards1 creams or icing4 ,in the height of the rose-season1 the requisite quantity of leaves may easily be procured4 ,the receipt is nearly fifty years old4 ,,orange ,,cream4 #ab large1 very sweet oranges4 #b pounds loaf sugar4 #a quart milk1 warm from the cow4 #a quart best ,french brandy4 ,grate the peel from three of the oranges1 and reserve for use in preparing the liqueur4 ,peel the rest1 and use the juice only4 ,pour this with the brandy over the sugar and grated rind2 put into a stone jug1 and let it stand three days1 shaking twice a day4 ,then boil the milk1 which must be new1 and pour hot over the mixture1 stirring it in well4 ,cover closely4 ,when it is quite cold1 strain through a flannel bag4 ,put in clean1 sweet bottles1 seal the corks1 and lay the bottles on their sides in sawdust4 ,it will keep well1 but will be fit for drinking in a week4 ,mix with iced water as a beverage4 ,it is a fine flavoring liqueur for trifles1 etc4 ,,vanilla ,,liqueur4 #d fresh vanilla beans4 #d pounds loaf sugar4 #a quart cold water4 #a pint best brandy1 or white whiskey4 ,split the beans and cut into inch lengths4 ,put them to soak in the brandy for three days4 ,boil the sugar and water until it is a thick1 clear syrup4 ,skim well1 and strain the vanilla brandy into it4 ,shake1 and pour into small bottles4 ,i have called this a liqueur1 but it is so highly flavored as to be unfit for drinking1 except as it is used in small quantities in effervescing beverages4 ,but it imparts an exquisite flavor to creams1 whips1 cakes1 etc41 that cannot be obtained from the distilled extracts4 ,the receipt was given to me as a modern prize by an expert in cookery1 but in reading it over there floated to me a delicious breath from a certain storeroom1 the treasures of which to my childish imagination rivalled those of the 8island of delights10 where the streams were curaoa and capillaire1 and the rocks loaf sugar4 ,led by this wandering zephyr of early association1 ,i did not cease my rummaging until ,i unearthed the same receipt from an old cookery-book bequeathed to me by my mother4 ,,flavoring ,,extracts4 ,,lemon4 ,the peel of #f lemons4 #a quart white whiskey or brandy4 ,cut the rind into thin shreds2 half fill three or four wide-mouthed bottles with it1 and pour the spirits upon it4 ,cork tightly1 and shake now and then for the first month4 ,this will keep for years1 and be better for age4 ,it has this advantage over the distilled extract sold in the stores--country-stores especially1 lemon extract being especially liable to spoil if kept for a few months1 and tasting1 when a little old1 unfortunately like spirits of turpentine4 ,,orange4 ,prepare as you would lemon-peel4 ,put into small bottles4 ,it is said to be an excellent stomachic taken in the proportion of a teaspoonful to a glass of iced water1 and slightly sweetened4 ,it is very nice for flavoring the icing of orange cake4 ,,vanilla4 #b vanilla beans4 pint white whiskey4 ,split the bean1 and clip with your scissors into bits1 scraping out the seeds which possess the finest flavoring qualities4 ,put the seed and husks into the bottom of a small bottle2 fill up with the spirits1 and cork tightly4 ,shake it often for a few weeks1 after which it will be fit for use--and never spoil4 ,,bitter ,,almond4 pound of bitter almonds4 #a pint white whiskey4 ,blanch the almonds1 and shred 7not pound them71 using for this purpose a sharp knife that will not bruise the kernels4 ,put them into a wide-mouthed bottle2 pour in the spirits1 cork tightly2 shake every other day for a fortnight4 ,it will then be fit for use4 ,strain it as you have occasion to use it1 through a bit of cloth held over the mouth of the bottle4 99 99 99 99 99 ,i introduce these directions for the domestic manufacture of such extracts as are most used in cooking31 chiefly1 but not altogether for the benefit of country readers4 ,the land--town and country--is so deluged now with makers and peddlers of 8flavoring extracts10 that some1 of necessity1 must be indifferent in quality1 if not hurtful4 ,i have purchased from a respectable druggist in a large city1 rose-water that smelled like ditch-water1 and tasted worse2 essence of lemon that could not be distinguished by the sense of taste or smell from varnish2 and vanilla that was like nothing ,i had ever tasted or smelled before--least of all like heliotrope1 new-mown hay1 or vanilla-bean4 ,the answer to my complaint in each of these cases was the same4 8,i cannot understand it1 madam4 ,the extract is of ,our ,own ,make1 and there is no better in the ,american market60 ,in country stores the risk of getting a poor article is of course much greater4 ,to this day1 ,i recall with a creep of the flesh that drives a cold moisture to the surface1 the unspoken 7at the moment7 agony with which ,i detected something wrong1 and very far wrong in some nice-looking custards1 the manufacture of which ,i had myself superintended1 and that formed the staple of the dessert1 to which ,i set down a couple of unexpected guests4 ,as the first spoonful touched my tongue1 ,i looked at ,john1 and ,john looked 7pityingly7 at me6 ,by mutual consent1 we began to press the fruit upon our friends1 and ,i hastened the entrance of the coffee-tray4 ,after dinner1 we snatched a few words from one another1 aside4 8,the cook's carelessness60 said he4 8,she got hold of the liniment-bottle by mistake40 8,it was a fresh bottle of #8pure vanilla6'0 answered ,i solemnly4 8,i saw her draw the cork60 ,it was after this experience that ,i was assured there was 8no better article in the ,american market40 ,,preserved ,,fruits1 ,,candies1 ,,etc4 ,,apple ,,marmalade4 #b or #c dozen tart1 juicy apples1 pared1 cored and sliced4 ,a little cold water4 pound of sugar to every pint of juice4 ,juice of #b lemons4 ,stew the apples until tender1 in just enough cold water to cover them4 ,drain off the juice through a cullender1 and put into a porcelain or enamel kettle2 stirring into it three-quarters of a pound of sugar for every pint of the liquid4 ,boil until it begins to jelly2 strain the lemon-juice into it2 put in the apples and stew pretty fast1 stirring almost constantly1 until the compote is thick and smooth4 7,if the apples are not soft all through1 you had better rub them through the cullender before adding them to the boiling syrup47 ,put up the marmalade in small jars or cups1 and paste paper covers over them as you would jelly1 having first fitted a round of tissue-paper1 dipped in brandy1 upon the surface of the marmalade4 ,keep cool and dry4 ,the simple precaution of covering jellies1 jams1 and marmalade with brandied tissue-paper1 will save the housekeeper much annoyance and inconvenience by protecting the conserve from mould4 ,should the fungus form inside the upper cover1 the inner will effectually shield the precious sweet4 ,i have seen the space left by the shrinking of the cooled jelly between it and the metallic1 or paper cover of the glass1 or jar1 completely filled with blue-gray mould--a miniature forest that might appear well under the microscope1 but was hideous to housewifely eyes4 ,yet1 when the tissue-paper was carefully removed1 the jelly was seen to be bright1 firm1 and unharmed in flavor as in appearance4 ,,pear ,,and ,,quince ,,marmalade4 #b dozen juicy pears4 #aj fine1 ripe quinces4 ,juice of #c lemons4 pound of sugar to every pound of fruit after it is ready for cooking4 ,a little cold water4 ,pare and core the fruit1 and throw it into cold water while you stew parings and cores in a little water to make the syrup4 ,when they have boiled to pieces strain off the liquid2 when cold1 put in the sliced fruit and bring to a fast boil4 ,it should be thick and smooth before the sugar and lemon-juice go in4 ,cook steadily an hour longer1 working with a wooden spoon to a rich jelly4 ,when done1 put into small jars while warm1 but do not cover until cold4 ,,orange ,,marmalade4 #ah sweet1 ripe oranges4 #f pounds best white sugar4 ,grate the peel from four oranges1 and reserve it for the marmalade4 ,the rinds of the rest will not be needed4 ,pare the fruit carefully1 removing the inner white skin as well as the yellow4 ,slice the orange2 remove the seeds2 put the fruit and grated peel in a porcelain or enamel saucepan 7if the latter1 those made by ,lalange and ,grosjean are the best71 and boil steadily until the pulp is reduced to a smooth mass4 ,take from the fire and rub quickly through a clean1 bright cullender1 as the color is easily injured4 ,stir in the sugar1 return to the fire1 and boil fast1 stirring constantly half an hour1 or until thick4 ,put while warm into small jars1 but do not cover until cold4 ,this is a handsome and delicious sweetmeat4 ,,dundee ,,orange ,,marmalade4 #ab fine1 ripe oranges4 #d pounds white sugar--the best4 #c lemons--all the juice1 and the rind of one lemon4 ,cut the peel of four oranges into small dice1 and the rind of one lemon4 ,stew them in clear water until tender4 ,slice and seed the oranges2 put them into a preserving-kettle with the juice of the lemons and cook until all are boiled down to a smooth pulp4 ,rub this through a cullender2 return to the saucepan with the sugar1 and keep at a fast boil until quite thick4 ,stir in the 8dice0 from which the water has been drained2 boil two minutes longer and pour into small jars4 ,cover with brandied tissue-paper when quite cold1 pressed close to the surface of the marmalade1 then1 with metal or stout paper tops4 ,all marmalade should be stirred constantly after the sugar goes in4 ,use loaf1 or granulated sugar for making marmalade--not powdered4 ,the crystals are said to make it more sparkling4 ,,candied ,,cherries4 #b quarts large1 ripe1 red cherries1 stoned carefully4 #b lbs4 loaf sugar4 #a cup water4 ,make a syrup of the sugar and water and boil until it is thick enough to 8pull10 as for candy4 ,remove to the side of the range1 and stir until it shows signs of granulation4 ,it is well to stir frequently while it is cooking1 to secure this end4 ,when there are grains1 or crystals on the spoon1 drop in the cherries1 a few at a time4 ,let each supply lie in the boiling syrup two minutes1 when remove to a sieve set over a dish4 ,shake gently but long1 then turn the cherries out upon a cool1 broad dish1 and dry in a sunny window4 ,,glac ,,cherries4 ,make as above1 but do not let the syrup granulate4 ,it should not be stirred at all1 but when it 8ropes10 pour it over the cherries1 which should be spread out upon a large1 flat dish4 ,when the syrup is almost cold1 take these out1 one by one1 with a teaspoon1 and spread upon a dish to dry in the open air4 ,if nicely managed1 these are nearly as good as those put up by professional confectioners4 ,keep in a dry1 cool place4 ,,candied ,,lemon-,,peel4 #ab fresh1 thick-skinned lemons4 #d lbs4 loaf sugar4 ,a little powdered alum4 #c cups clear water4 ,cut the peel from the lemons in long1 thin strips1 and lay in strong salt and water all night4 ,wash them in three waters next morning1 and boil them until tender in soft water4 ,they should be almost translucent1 but not so soft as to break4 ,dissolve a little alum--about half a teaspoonful1 when powdered--in enough cold water to cover the peel1 and let it lie in it for two hours4 ,by this time the syrup should be ready4 ,stir the sugar into three cups of water1 add the strained juice of three lemons and boil it until it 8ropes0 from the end of the spoon4 ,put the lemon-peels into this1 simmer gently half an hour2 take them out and spread upon a sieve4 ,shake1 not hard1 but often1 tossing up the peels now and then1 until they are almost dry4 ,sift granulated sugar over them and lay out upon a table spread with a clean cloth4 ,admit the air freely1 and1 when perfectly dry1 pack in a glass jar4 ,,maple ,,syrup4 #f lbs4 maple sugar--pure4 #f large coffee-cups of water4 ,break the sugar to pieces with a stone or hammer2 cover with the water--cold--and let it stand until it is nearly1 or quite melted4 ,put over the fire and bring to a gentle boil1 leaving the kettle uncovered4 ,boil1 without stirring1 until it is a pretty thick syrup4 ,if possible1 buy maple sugar direct from the 8sugar camps10 or their vicinity1 and in large blocks4 ,the pretty scolloped cakes offered by peanut venders at treble the price of the genuine article1 are largely adulterated with other substances4 ,,cranberries4 ,instead of expending my own time in covering a couple of sheets of paper with receipts touching this invaluable berry1 ,i would direct the reader's attention to the very admirable and comprehensive circular issued by ,,messrs4 ,c4 ,g4 ,,and ,e4 ,w4 ,,crane1 as an accompaniment to their 8,first ,premium ,star ,brand ,cranberries10 raised in ,ocean ,county1 ,new ,jersey4 ,i have never seen finer1 or tasted more delicious berries than those sent out with their stamp upon the crates1 and ,i consider that ,i am doing my fellow-housekeepers a substantial service by this unqualified commendation of the same4 ,the berries are larger1 firmer and of richer flavor than those one is accustomed to see in the markets 7and to buy1 knowing no better71 and certainly delivered in a more sightly and wholesome condition4 ,the receipts go with them1 and are clear1 safe1 and excellent4 ,the plantations on which the 8,star ,berries0 are grown are in ,cassville1 ,ocean ,county1 ,new ,jersey4 ,,peanut ,,candy4 7,very nice47 #a scant pint of molasses4 #d quarts of peanuts1 measured before they are shelled4 #b table-spoonfuls of vanilla4 #a teaspoonful of soda4 ,boil the molasses until it hardens in cold water1 when dropped from the spoon4 ,stir in the vanilla--then the soda1 dry4 ,lastly1 the shelled peanuts4 ,turn out into shallow pans well buttered1 and press it down smooth with a wooden spoon4 ,i can heartily recommend the candy made according to this receipt as being unrivalled of its kind4 ,the molasses should be good in quality1 and the peanuts freshly roasted4 ,,dotty ,,dimple',s ,,vinegar ,,candy4 #c cups white sugar4 #a cups clear vinegar4 ,stir the sugar into the vinegar until thoroughly dissolved2 heat to a gentle boil and stew1 uncovered1 until it ropes from the tip of the spoon4 ,turn out upon broad dishes1 well buttered1 and cool4 ,so soon as you are able to handle it without burning your fingers1 begin to pull it1 using only the tips of your fingers4 ,it can be 8pulled0 beautifully white and porous4 ,those who have read ,sophie ,may's delightful 8,little ,prudy10 and 8,dotty ,dimple0 series1 will remember the famous 8vinegar candy40 ,,lemon-,,cream ,,candy4 #f pounds best white sugar4 ,strained juice of #b lemons4 ,grated peel of #a lemon4 #a teaspoonful of soda4 #c cups clear water4 ,steep the grated peel of the lemon in the juice for an hour2 strain1 squeezing the cloth hard to get out all the strength4 ,pour the water over the sugar1 and1 when nearly dissolved1 set it over the fire and bring to a boil4 ,stew steadily until it hardens in cold water2 stir in the lemon2 boil one minute2 add the dry soda1 stirring in well2 and1 instantly1 turn out upon broad1 shallow dishes4 ,pull1 as soon as you can handle it1 into long white ropes1 and cut into lengths when brittle4 ,vanilla cream candy is made in the same way1 with the substitution of vanilla flavoring for the lemon-juice and peel4 ,these home-made candies furnish pleasant diversions for the children on winter evening and rainy days1 and are far more wholesome than those sold in the shops4 ,,chocolate ,,caramels4 #a cup rich1 sweet cream4 #a cup brown sugar4 #a cup white sugar4 #g table-spoonfuls vanilla chocolate4 #a table-spoonful corn-starch1 stirred into the cream4 #a table-spoonful of butter4 ,vanilla flavoring4 ,soda1 the size of a pea1 stirred into cream4 ,boil all the ingredients except the chocolate and vanilla extract1 half an hour1 stirring to prevent burning4 ,reserve half of the cream and wet up the chocolate in it1 adding a very little water if necessary4 ,draw the saucepan to the side of the range1 and stir this in well2 put back on the fire and boil ten minutes longer1 quite fast1 stirring constantly4 ,when it makes a hard glossy coat on the spoon1 it is done4 ,add the vanilla after taking it from the range4 ,turn into shallow dishes well buttered4 ,when cold enough to retain the impression of the knife1 cut into squares4 ,,marbled ,,cream ,,candy4 7,good47 #d cups white sugar4 #a cup rich sweet cream4 #a cup water4 #a table-spoonful of butter4 #a table-spoonful vinegar4 ,bit of soda the size of a pea1 stirred in cream4 ,vanilla extract4 #c table-spoonfuls of chocolate--grated4 ,boil all the ingredients except half the cream1 the chocolate and vanilla1 together very fast until it is a thick1 ropy syrup4 ,heat in a separate saucepan the reserved cream1 into which you must have rubbed the grated chocolate4 ,let it stew until quite thick1 and when the candy is done1 add a cupful of it to this1 stirring in well4 ,turn the uncolored syrup out upon broad dishes1 and pour upon it1 here and there1 great spoonfuls of the chocolate mixture4 ,pull as soon as you can handle it with comfort1 and with the tips of your fingers only4 ,if deftly manipulated1 it will be streaked with white and brown4 ,,chocolate ,,cream ,,drops4 #a cake vanilla chocolate4 #c cups of powdered sugar4 #a cup soft water4 #b table-spoonfuls corn-starch or arrowroot4 #a table-spoonful butter4 #b teaspoonfuls vanilla4 ,wash from the butter every grain of salt4 ,stir the sugar and water together2 mix in the corn-starch1 and bring to a boil1 stirring constantly to induce granulation4 ,boil about ten minutes1 when add the butter4 ,take from the fire and beat as you would eggs1 until it begins to look like granulated cream4 ,put in the vanilla2 butter your hands well1 make the cream into balls about the size of a large marble1 and lay upon a greased dish4 ,meanwhile1 the chocolate should have been melted by putting it 7grated fine7 into a tin pail or saucepan and plunging it into another of boiling water4 ,when it is a black syrup1 add about two table-spoonfuls of powdered sugar to it1 beat smooth1 turn out upon a hot dish1 and roll the cream-balls in it until sufficiently coated4 ,lay upon a cold dish to dry1 taking care that they do not touch one another4 ,,sugar ,,candy4 #f cups of white sugar4 cup of butter4 #b table-spoonfuls of vinegar4 teaspoonful of soda4 #a cup cold water4 ,vanilla flavoring4 ,pour water and vinegar upon the sugar1 and let them stand1 without stirring1 until the sugar is melted4 ,set over the fire and boil fast until it 8ropes40 ,put in the butter2 boil hard two minutes longer1 add the dry soda1 stir it in and take at once from the fire4 ,flavor when it ceases to effervesce4 ,turn out upon greased dishes1 and pull with the tips of your fingers until white4 ,,the ,,scrap-,,bag4 ,,for ,,sudden ,,hoarseness4 ,roast a lemon in the oven1 turning now and then1 that all sides may be equally cooked4 ,it should not crack1 or burst1 but be soft all through4 ,just before going to bed take the lemon 7which should be very hot71 cut a piece from the top1 and fill it with as much white sugar as it will hold4 8,chock-full--do you mean80 asked an old gentleman to whom ,i recommended the palatable remedy4 8,if that is very full--pressed down1 and running over--,i mean chock-full60 ,i replied4 ,eat all the sugar1 filling the lemon with more1 as you find it becoming acid4 ,this simple remedy induces gentle perspiration1 besides acting favorably upon the clogged membranes of the throat4 ,i have known it to prove wonderfully efficacious in removing severe attacks of hoarseness4 ,,another1 ,and far less pleasant prescription1 is a teaspoonful of vinegar made thick with common salt4 ,having myself been1 in earlier years1 more than once the grateful victim of its severely benevolent agency1 ,i cannot but endorse the dose4 ,but--try the lemon first4 ,,for ,,sore ,,throat4 #a drachm chlorate of potassa dissolved in #a cupful of hot water4 ,let it cool2 take a table-spoonful three times a day1 and gargle with the same1 every hour4 ,before retiring at night1 rub the outside of the throat1 especially the soft portions opposite the tonsils1 with a little cold water1 made so thick with common salt that the crystals will scratch the skin smartly4 ,do this faithfully until there is a fair degree of external irritation2 then1 bind a bit of flannel about the throat4 ,free use of cracked or pounded ice is also admirable for sore throat of every kind4 ,the patient should hold bits of ice in his mouth and let them slowly dissolve4 ,desperate cases of ulcerated sore throat are sometimes relieved by the constant use of this and the chlorate of potassa gargle4 ,,for ,a ,,cough4 ,eat slowly1 three or four times a day1 six lumps of sugar1 saturated with the very best whiskey you can get4 ,having tested this 8old woman's prescription0 for myself1 and found in it the messenger of healing to a cough of several months' standing which had set physicians and cod-liver oil at defiance1 ,i write it down here without scruples or doubt4 ,,for ,,cholera ,,symptoms1 ,summer complaint1 or any of the numerous forms of diseased bowels--pin a bandage of red flannel as tightly about the abdomen as is consistent with comfort1 having first heated it well at the fire or register4 ,the application is inexpressibly soothing to the racked and inflamed intestines1 and will1 sometimes1 combined with perfect quiet on the part of the patient1 and judicious diet1 cure even dysentery without medicine4 ,persons who have chronic maladies of this class should wear the red flannel bandage constantly4 ,for years1 this has been my invariable treatment of the disorders which are1 particularly in the summer1 the torment of children and terror of mothers1 and the results have been most gratifying4 ,i keep in what may be called my 8accident drawer10 red flannel1 divided into bandages of various lengths1 and to these is recourse had in slight1 and even violent cases1 instead of to drugs4 ,if the patient is suffering intense pain1 steep a flannel pad large enough to cover the affected part1 in hot spirits 7you may add a little laudanum in severe cases7 and bind upon the abdomen with the flannel bandage1 renewing whenever the sufferer feels that it is growing cold4 ,above all things else1 keep the patient quiet in bed1 if possible1 but in a recumbent position--and the feet warm with flannel or bottles of hot water4 ,these are always preferable to bricks1 or hot boards for warming the extremities1 being clean1 safe and good preservers of heat4 ,the diet should be light and nourishing1 avoiding liquids and acids as much as possible4 ,let the patient quench his thirst by holding small bits of ice in his mouth1 or1 if he must drink1 let him have mucilaginous beverages1 such as gum-arabic water4 ,the burning thirst consequent upon these diseases may be measurably allayed by eating1 very slowly1 dry gum arabic1 which has1 likewise1 curative qualities4 ,,mustard ,,plasters4 ,it should be more generally known that a few drops of sweet oil1 or lard1 rubbed lightly over the surface of a mustard plaster1 will prevent it from blistering the skin4 ,the patient may fearlessly wear it all night1 if he can bear the burning better than the pain it has relieved temporarily1 and be none the worse for the application4 ,this1 ,i know1 to be infallible1 and those who have felt the torture of a mustard-blister1 should rejoice to become acquainted with this easy and sure preventive4 ,a mustard plaster is an excellent remedy for severe and obstinate nausea4 ,it must be applied1 hot1 to the pit of the stomach4 ,in less serious cases1 flannel1 dipped in hot camphor1 wrung out and applied1 still smoking1 will often succeed4 ,a drop of camphor in a single teaspoonful of water1 given every twenty minutes1 for an hour or so1 is also a good palliative of nausea4 ,,for ,,nausea4 ,but the specific for nausea1 from whatever cause1 is ,,hosford',s ,,acid ,,phosphate1 a by no means unpleasant medicine4 ,put twenty drops into a goblet of ice-water2 add a little sugar1 and let the patient sip it1 a teaspoonful1 at a time1 every ten or fifteen minutes4 ,or1 where more active measures are required1 give a drop in a teaspoonful of water1 every five minutes for an hour4 ,at the same time use the mustard plaster as above directed4 ,my reader1 to whatever 8school0 she may belong1 would not frown at what may seem to her like unlawful dabbling in the mysteries of medicine1 had she stood with me beside the bed of a woman who had not been able1 for three days and nights1 to retain a particle of nourishment upon her stomach2 who was pronounced by physicians to be actually dying of nausea--and seen her relieved of all dangerous symptoms1 within the hour1 by the harmless palliative ,i have named4 ,inter nos1 sister mine1 in the matter of drugs ,i am heterodox1 choosing1 in ninety-nine cases out of a hundred1 to trust dear old1 ,mother ,nature1 and skillful1 intelligent nursing4 ,but to become a good nurse one should possess some knowledge of ,materia ,medica1 especially in the matter of what are known as 8simples40 ,,for ,,chapped ,,hands ,,and ,,lips4 ,first1 wash the hands with ,indian1 or oatmeal and water1 and wipe them perfectly dry4 ,then--do this just before retiring for the night--rub the chapped members well with melted--not hot-mutton-tallow1 8tried out0 pur et simple1 or beaten up1 while warm1 with a little rose-water4 ,lubricate thoroughly2 draw a pair of old kid gloves--never black ones--upon your hands1 and do not remove them until morning4 ,a single application will usually effect a cure1 but should it fail1 repeat the treatment for two or three nights4 ,,for ,,sore ,,eyes4 ,beat up half a teaspoonful of powdered alum to a curd with the white of an egg2 spread upon soft linen1 and lay on the inflamed lid4 ,it is a soothing1 and often potent remedy4 ,strong tea1 black1 green1 or mixed1 strained and cold1 is an excellent eye-wash4 ,at night1 lay cold tea-leaves within a soft linen bag1 squeeze almost dry1 and bind over the eye4 ,for a stye1 many physicians advise the sufferer to take internally brewer's yeast1 a table-spoonful at a dose4 ,it is sometimes singularly successful1 being a good purifier of the blood4 ,,mixture ,,for ,,cleaning ,,black ,,cloth1 ,,or ,,worsted ,,dresses4 ,equal quantities of strong black tea and alcohol4 ,fine scented soap4 ,dip a sponge in boiling water1 squeeze as dry as you can1 and rub while hot1 upon the sweet soap4 ,wet with the mixture of tea and alcohol1 and sponge the worsted material to be cleaned1 freely4 ,bub the spots hard1 washing out the sponge frequently in hot water1 then squeezing it4 ,finally1 sponge off the whole surface of the cloth quickly with the mixture1 wiping always in one direction if you are cleansing broadcloth4 ,iron1 while very damp1 on the wrong side4 ,,cleansing ,,cream4 #a ounce pure glycerine4 #a ounce ether4 #a ounce spirits of wine4 pound best ,castile soap4 pound ammonia4 ,the soap must be scraped fine1 the rest of the materials worked into it4 ,to use it1 wet a soft flannel cloth with it2 rub grease and dirt-spots upon worsted garments or black silk1 until the cloth is well impregnated with the cream4 ,then sponge off with clean hot water1 and rub dry with a clean cloth4 ,,to ,,clean ,,marble4 ,the pumice soap made by the ,indexical ,soap ,manufacturing ,co41 ,boston1 ,mass41 is the best preparation ,i have ever used for removing dirt and stains from marble4 ,i have even extracted ink-spots with it4 ,wet a soft flannel cloth1 rub on the soap1 then on the stain1 and wash the whole surface of mantel or slab with the same1 to take off dust1 grease1 etc4 ,wash off with fair water1 and rub dry4 ,the polish of the marble is rather improved than injured by the process4 ,the same soap is invaluable in a family for removing ink1 fruit-stains1 and even paint from the hands4 ,the makers of the pumice soap1 ,robinson ,co41 are also the manufacturers of the 8silver soap10 for cleaning plate which has nearly superseded all plate-powders1 whiting1 etc41 formerly used for this purpose4 ,,pumpkin ,,flour4 ,i remind myself1 comically1 while jotting down these items of domestic practicalities1 of the lucky chicken of the brood1 who1 not content with having secured her tit-bit of crumb1 seed1 or worm1 noisily calls the attention of all her sisters to the fact4 ,i never secure even a small prize in the housewifely line1 but ,i am seized with the desire to spread the knowledge of the same4 ,about three months ago1 my very courteous and intelligent grocer 7,i think sometimes1 that nobody else was ever blessed with such merchants of almost every article needed for family use1 as those with whom ,i deal7 handed me1 for inspection1 a small box of what looked like yellow tooth-powder1 and smelled like vanilla and orris-root4 ,it was pumpkin flour1 he explained--the genuine pumpkin1 desiccated by the 8,alden process10 and ground very fine4 ,i took it home for the sake of the goodly smell1 and because it looked 8nice40 ,the pies made from it were delicious beyond all my former experience in ,thanksgiving desserts--a soft1 smooth1 luscious custard1 procured without cost of stewing1 straining1 etc4 ,and the flavor of them upon the tongue fully justified the promise of the odor that had bewitched me4 ,it is seldom in a lifetime that one finds a thing which looks 8nice10 smells nicer1 and tastes nicest of all4 ,if you1 dearest and patientest of readers1 who never quarrel with my digressions1 and hearken indulgently to my rhodomontades1 doubt now whether ,i am in very earnest1 try my pumpkin flour1 and bear witness with me to its excellence4,b ,,another ,,treasure4 ,those who are fond of ,julienne soups1 and would oftener please themselves and their families by making or ordering them1 were not the work of preparing the vegetables properly1 tedious1 and so often a failure1 should not hesitate to purchase freely the packages of shred and dried vegetables now put up expressly for ,julienne soups1 and sold in nearly all first-class groceries4 ,they are imported from ,france1 but are not at all expensive4 ,full directions for their use accompany them4 ,,seymour ,,pudding4 cup of molasses4 cup of milk4 cup of raisins1 seeded1 and cut in half4 cup of currants4 cup of suet1 powdered4 teaspoonful of soda4 #a egg4 #a cups of ,graham flour4 ,spice1 and salt to taste4 ,boil1 or steam for #b hours4 ,,strawberry ,,shortcake4 #a cup of powdered sugar4 #a table-spoonful of butter1 rubbed into the sugar4 #c eggs4 #a cup prepared flour--a heaping cup4 #b table-spoonfuls of cream4 ,bake in three jelly-cake tins4 ,when quite cold1 lay between the cakes nearly a quart of fresh1 ripe strawberries4 ,sprinkle each layer lightly with powdered sugar1 and strew the same thickly over the uppermost cake4 ,eat while fresh4 ,,welsh ,,rarebit4 pound of ,english cheese4 #c eggs1 well beaten4 #a scant cup of fine bread-crumbs4 #c table-spoonfuls of butter1 melted4 #b teaspoonfuls of made mustard4 #a saltspoonful of salt4 ,mix all well together1 and beat to a smooth paste4 ,have ready some slices of toasted bread1 from which the crust has been pared2 spread them thickly with the mixture1 and set them upon the upper grating of the oven until they are slightly browned4 ,serve at once4 ,,parting ,,words4 ,,only a few1 lest the patience ,i have already had occasion--and more than once--to praise1 should fail at the last pages4 ,and if1 in my desire to be brief1 ,i seem abrupt1 you will understand that it is not because ,i do not enjoy talking with1 and at you4 ,be honest with me6 ,have you ever1 in studying these two volumes which ,i have tried to make as little dry as the subject would admit1 whispered1 or thought something that implied a likeness between the author and the anonymous gentleman1 in whose garden-- 8,the wild brier1 ,the thorn and the thistle grew higher and higher80 ,i used to know ,watts from title-page to 8finis40 ,i have taken pains to forget the creaking numbers of his pious machinery of late years4 ,but wasn't the aforesaid personage the one who 8talked of eating and drinking80 ,have you ever said1 'twixt amusement and impatience1 8,this woman thinks all women born to be cooks1 and nothing more80 ,as ,i look at the matter of every-day and necessary duty--the routine of common life--8common0 meaning anything but vulgar--there are certain things which must be learned1 whether one have a natural bias for them or no4 ,all men and women who would maintain a respectable position in this enlightened land at this day1 must learn how to read and write2 must possess a fair knowledge of the multiplication-table1 have a tolerably correct impression as to what hemisphere and zone they live in1 whether in a kingdom or republic2 must be able to describe the shape of the earth1 and to tell who is the ,president of the ,united ,states4 ,next to these1 in my opinion1 stands the necessity that every woman should know how to use her needle deftly1 and have a practical acquaintance with the leading principles of cookery4 ,the acquisition of these homely accomplishments can never1 in any circumstances1 harm her4 ,the probability is1 that she cannot perform her part aright as spinster1 wife1 mother1 or mistress without them4 ,i have a lovely child waiting for me on the 8thither shore10 whose many playful and earnest sayings are still quoted by us in our family talks1 quite as often with smiles as with tears4 ,hers was a sunny life4 ,we knew that should the ,father prolong her earthly existence into womanhood1 the power of making her happiness would be no longer ours4 ,but while our children were children1 to us belonged the precious prerogative of flooding their hearts with delight1 making of home a haven of joy and peace they would never forget1 whatever the coming years might bring4 ,our darling1 then1 was a happy1 healthy child1 and symmetrical in mind as body--learning readily1 and usually with ease1 the simple lessons suited to her years4 ,yet at nine years of age1 she said to me one night before going to bed3 8,mamma1 when ,i remember as ,i lay my head on the pillow1 every night1 that ,i have to say the #i column of the multiplication-table to-morrow1 ,i could almost wish that ,i could die in my sleep1 and the morning never come60 ,with my heart aching in the great pity ,i could ill-express to one so young1 ,i took her in my arms and told her of the need she would have1 in after-life1 of the knowledge gained so hardly2 how1 setting aside the actual utility of the multiplication-table1 she would be better1 wiser1 stronger1 always for the discipline of the study4 ,she lived to laugh at the recollection of the fearful bug-bear4 ,do ,i recall the incident with the least shade of remorse that ,i did not yield to my compassion and her pleading eyes1 and remit1 for good and all1 the dreaded exercise8 ,on the contrary1 ,i am thankful the strength was given me to teach her how to battle and to conquer4 ,and--,i say it in no irreverent spirit of speculation--,i have faith to believe that in the richer1 deeper life beyond1 she still1 in some way or sense1 reaps the good of that which she won by resolute labor1 and by the victory over her faint-heartedness4 ,i have thought of the little circumstance1 a hundred times1 when women have bemoaned themselves1 in my hearing1 over the hardship of being compelled to 8understand something about housekeeping40 ,since the 8understanding0 is a need1 and patent even to their unwilling eyes1 what say ,common ,sense and ,duty8 ,my dear1 ,i would not breathe it if there were a man within possible hearing--but are you not sometimes ashamed that women are content to know and to do so little in this world8 8,so are many men60 ,true1 but that is the look-out of masculine philanthropists--not ours4 ,how many ladies in your circle of acquaintances are willing--much less eager to do anything1 except the positive and well-defined work laid upon them by custom and society8 ,how many enter into the full meaning1 and have any just appreciation of the beauty of the duties especially appointed to them1 of the glory and solemnity of maternity1 the high honor of being the custodians of others' happiness so long as life shall last2 ,god's deputies upon earth in the work of training immortal souls2 of forming the characters and lives that shall outlive the sun8 ,how many--to descend to a very plain and practical question--could1 if bereft of fortune to-morrow or next week1 or next year1 earn a living for themselves1 to say nothing of their children8 ,i talked out this last-named question on paper1 a few months ago2 threw arguments and conclusions into a form which ,i hoped would prove more attractive to the general reader1 than a didactic essay4 ,the last favor ,i shall ask of you before closing this volume1 is that you will read my unpretending story through1 and answer to yourself1 if not to me and the public1 the question put in the title4 ,,practical--,,or ,,utopian8 ,,part ,i4 8,i ,,am going to think this matter out to a practical issue1 if it takes me all night60 said ,mrs4 ,hiller1 positively4 8,it may be that ,i am rowing against wind and tide1 as you say1 but ,i will hold to the oars until ,i am hopelessly swamped1 or reach land60 ,her husband laughed4 ,not sneeringly2 but as good-natured men always do laugh when women talk of finding their way out of a labyrinth by means of the clue of argument4 8,you will accomplish no more than your conventions and women's rights books0-- 8,don't call them mine60 protested the wife4 8,i speak of the sex at large1 my love4 ,no more1 then1 than women's rights books and conventions have achieved4 ,all their battle for the equality of the sexes2 the liberation of women from the necessity of marriage as a means of livelihood2 for more avenues of remunerative labor1 and the acknowledgment of the dignity of the same--now that the smoke has cleared away1 and combatants and spectators can look about them--is seen to have resulted in nothing1 or next to nothing4 ,you have encouraged a few more women to paint poor pictures1 and spoil blocks and plates in attempts to practise engraving2 put some at bookkeepers' desks where they are half paid2 crowded the board-rooms of our public schools with applicants at the rate of a hundred for each vacancy2 induced a similar rush upon telegraph offices1 and every other place where #8light1 lady-like labor' can be procured2 brought down1 rather than raised the salaries in each of these departments of industry--and made marriage more than ever the summum bonum of every thinking workwoman--the shining gate that is to give her liberation from ill-requited toil40 8,philip6 how you exaggerate60 8,not in the least1 my dear1 sanguine wife6 ,who puts on her rose-colored spectacles whenever the subject of #8woman's emancipation' is brought forward4 ,i have studied this matter as closely as you have2 hopefully1 for a while1 but1 of late1 with the fast-growing conviction that ,nature and ,society yoked are too strong a team for you to pull against4 ,combat the assertion as you will1--it is natural for a woman to look forward to matrimony as her happiest destiny2 to desire1 and to bring it about by every means which seems to her consistent with modesty and self-respect4 ,and to this conclusion ,society holds her by the refusal to receive into the #8best circles' her who earns her living by her own labor4 ,mrs4 ,million treads the charmed arena by virtue of her husband's wealth4 ,but1 when ,mrs4 ,sangpur is envious of her dear friend's latest turn-out in equipage1 dress1 or furniture1 she recurs1 tauntingly1 to the time when ,mrs4 ,million was a work-girl in ,miss ,fitwell's establishment1 and shrugs her patrician shoulders over #8new people4' ,as ,miss ,fitwell's assistant1 forewoman1 and successor1 ,miss ,bias--now ,mrs4 ,million--were she rich1 refined1 beautiful1 could yet never hope for a card even to one of ,mrs4 ,sangpur's mass parties40 8,but there are distinctions of social degree1 ,philip1 which must be maintained4 ,you don't bring your bootmaker home to dine with ,judge ,wright1 or ,honorable ,senator ,rider40 8,i am not a reformer1 my love4 ,when my bootmaker fits himself for the society of those you name1 he will be welcomed by them1 and his early history referred to as an honor1 not disgrace4 ,the annals of ,court and ,congress will tell you this4 ,to return to the original question2 ,i insist there is a want of practicalness--,i won't say of common sense--in your reform1 as heretofore conducted2 that no one woman in five thousand1 especially in what are called the higher walks of life1 is able to support herself1 or would be allowed by popular sentiment to do so1 were she able4 ,there is a screw loose somewhere1 and very loose at that4 ,i1 for one1 am never rid of the rattle4 ,maybe1 because ,i am the father of three daughters4 ,if ,i had sons1 ,i should be condemned by the entire community2 stand convicted at the bar of my own conscience1 if ,i had not trained each of them to some trade or profession4 ,as it is1 the case stands thus3 ,i may live long enough to accumulate a fair competency for each of my girls1 a sum1 the interest of which will support her comfortably2 for she1 being a woman1 will never increase the bulk of the principal4 ,my more reasonable hope is to see her married to an energetic business man1 or one who has inherited a fortune and knows how to take care of it4 ,this accomplished1 parental responsibility is supposed to end1 so far as provision for the life that now is1 goes4 ,if her husband should fail1 or die a poor man--the ,lord help her and her children--if ,i cannot60 ,he was not talking flippantly now4 ,as he knocked the ashes from the tip of his cigar into the grate1 his face was grave to sorrowfulness4 8,our girls have been carefully educated10 said ,mrs4 ,hiller1 a little hurt at the turn the dialogue had taken4 8,in this country a thorough education is a fortune4 ,they could set up a school40 8,to compete with a thousand others conducted by those who have been trained expressly for this profession2 whom constant practice has made au fait to the ever-changing modes of instruction and fashionable text-books4 ,why1 ,i1 whose ,latin salutatory was praised as a model of classic composition1 and who read ,horace1 ,sallust1 and ,livy in the original almost every day1 cannot understand more than half the quotations spouted in the court-house and at lawyers' dinners1 by youngsters who have learned the #8continental method' of pronunciation4 ,i cannot even parse ,english1 for the very parts of speech are disguised under new names4 ,a noun-substantive is something else1 an article is a pronoun1 and1 what with adjuncts1 subjects1 and modifiers1 ,i stand abashed in the presence of a ten-year-old in the primary department of a public school4 ,our girls might go out as daily governesses at a dollar a day1 or run their chances of getting music scholars away from professionals by offering lessons at half price4 ,they are good1 intelligent1 and industrious4 ,i don't deny their ability to make a bare living1 if forced to do it4 ,i don't believe they could do more4 ,when the rainy day comes1 ,he who tempers the wind to the shorn lamb1 must be their helper4 ,let us hope that day will never dawn4 ,and by way of additional provision against it1 ,i must leave you for an hour or two1 to keep an engagement with a client4 ,don't let the memory of our talk depress you4 ,we won't cross the bridge before we come to it4 ,here is #8,old ,kensington' to amuse you4 ,you know1 darling1 that ,i would work brains and fingers to nothing rather than have you and the lassies want for so much as the #8latest thing' in neck ribbons4 ,and so would any man who is worthy of the name40 8,i know you would40 ,the elderly love-couple gazed into each other's eyes1 exchanged a good-bye kiss as fondly as at their partings twenty-three years before4 8,i could ask no fairer destiny for my daughters than has been mine10 murmured the mother1 resettling herself in her luxurious chair before the sea-coal fire1 and putting out her hand for the book the thoughtful kindness of her husband had provided for her evening's entertainment4 8,but to every prize1 there are so many blanks6 ,it is worse for a woman to sell herself for a home and a livelihood than for her to fight1 hand-to-hand with poverty1 all her life4 ,if girls would only believe this4 ,i mean that mine shall60 ,she did not open the book yet4 ,unrest and dissatisfaction were in the face that studied the seething1 glowing pile in the grate4 8,there are the ,payne girls1 for instance60 she said1 presently1 with increasing discomfort4 ,the book lay1 still shut1 in her lap4 ,she folded her hands upon it2 lay back in the chair1 and did not move again in an hour4 ,she was 8thinking it out20 pulling3 hard on the oar in the teeth of head-wind and fog4 ,she was haunted by the ,payne girls4 ,their father1 a popular physician1 had lived handsomely2 worked hard2 been exemplary in his home1 his profession1 in church1 and in city4 ,he sent his five daughters to the best schools1 and fitted them by culture and dress to make a creditable appearance in the world--the only world they cared for--a round of visits1 parties and show-places for marriageable young people of both sexes4 ,they were nice girls1 said complaisant ,everybody4 ,not beautiful1 or gifted1 but sprightly1 well-bred and amiable--the very material out of which to make good wives and mothers4 ,two did marry before the sad day on which their father was brought home in an apoplectic fit1 from which he never rallied4 ,they married for love1 but not imprudently4 ,their husbands were merchants with fair prospects1 steady1 enterprising1 moral young men1 who were yet not quite disposed to be burdened with the care of a maiden sister-in-law-and-a-half apiece in addition to the support of their families proper4 ,that somebody would have to 8look after the unmarried daughters0 was soon bruited about4 ,there were two boys--five and ten years old--to be educated2 the widow to be provided for1 and1 when the estate was settled up1 nothing except a life-insurance of eighteen thousand dollars was left with which to compass all this4 ,tenderhearted ,everybody was sorry for the fatherless boys2 sorrier for the widow1 who had loved her husband very truly2 sorriest for 8the ,payne girls40 ,before their mourning was rusty1 appreciative ,everybody began to nudge ,everybody ,else slyly1 when in company with the ,payne girls1 to call attention to the fact1 daily more and more palpable1 that the sisters three were anxious to get married4 ,not more anxious1 if the secrets of feminine hearts had been revealed1 than were dozens of others in their set1 but they had not the art to dissemble their eagerness4 ,nobody stayed his1 or her laugh at them by considering that1 since they had deliberately1 conscientiously1 and humanely determined to relieve their mother from the crushing weight of their dependence1 and saw no other way of doing this than by selling themselves in the licensed and respectable shambles of matrimony1 they should have been commended for doing with all their might whatsoever their hands found to do4 ,they angled earnestly1 but with a zeal so little according to knowledge that the most bull-headed gudgeon in the preserved waters of bachelor and widowerdom scorned to be imposed upon by the bait4 ,they borrowed the finery of their better-off sisters2 made their own and their mother's over and over again2 went every where and tried every phase of fascination1 8from grave to gay1 from lively to severe10 until their eager1 ceaseless smiles wore wrinkles about lips and eyes that ill-natured ,everybody called crows-feet1 and the tales of their fawnings1 toadyisms1 and manuvres were stale in the ears of greedy ,everybody--yet were still1 at thirty-six1 thirty-eight1 and forty years of age1 the ,payne girls1 8whose brothers were now able to do something for them40 ,what more suitable than that these fine young fellows--one of whom had chosen his father's profession1 while the other had gone into partnership with his brother-in-law1 should bind pillions upon their backs whereon their sisters could ride in reputable indolence1 behind the wives they had wedded and had a right to cherish8 8,it was a pity10 considerate ,everybody now began to whisper1 8that they should be thus hampered2 but what else could be done80 ,mrs4 ,hiller's fresh-colored1 matronly face might well be grave1 as she recounted these things to herself1 had the history of the ,payne girls been an isolated case4 8,but they are a type of so many60 she said1 sadly4 8,society is encrusted with such1 like barnacles sticking to a ship4 ,there is ,lewis ,carter1 one of the ablest young lawyers at the bar1 ,philip says4 ,he and ,annie ,morton have been in love with one another ever since he was twenty-one1 and she nineteen1 ten years ago4 ,it is eight since his father died1 and left him in charge of his mother and three sisters1 only one of whom is younger than himself4 ,they have not married1 and1 until they do1 he cannot4 ,annie may wait for him until they are both fifty years old and upward--maybe all their lives--for the older the sisters grow1 the more dependent they will become4 ,they make a pleasant home for him1 people say2 manage his money judiciously1 and fairly worship their benefactor4 ,yet he must compare them1 mentally1 to leeches1 when he reflects how youth and hope are ebbing out of his heart and ,annie's4 ,no doubt leeches are sincerely attached to what they feed upon4 ,what right have they to expect a support from him1 more than he from them8 ,they are strong and well1 and as much money was spent upon their education as upon his4 ,housekeepers1 forsooth6 ,does it take four women to keep one man's house80 ,she was rowing very hard now1 and the fog was denser than ever4 8,there is ,mr4 ,sibthorpe1 with his four girls and three boys1 and a salary1 as bank-teller1 of two thousand dollars a year4 ,the daughters all #8took' ,french and music lessons at school4 ,one of them is #8passionately fond' of worsted work2 another does decalcomanie flower-pots and box-covers for fairs1 and all crochet in various stitches1 and one is great upon tatting4 ,they #8help about house1' as our grandmothers used to say1 all four of them2 do contrive1 with the aid of their mother and a strapping ,irish girl1 to keep the housework tolerably in hand1 and #8have in' a dressmaker and seamstress1 spring and fall1 to give them a fresh start4 ,they don't read a book through once a year2 they have no connected plans about anything1 except to appear as well as girls whose fathers are worth ten times as much as is theirs--and to get married6 ,they murder time by inches while waiting for the four coming men2 mince it into worthlessness with their pitiful fal-lals of fancy work and the fine arts 7save the mark674 ,evelyn told me1 the other day1 that the sprig of wax hyacinths she showed me--a stiff1 tasteless spike1 that smelled of oil and turpentine--#8occupied' her for ten hours6 ,what will become of them when their pale1 overworked father dies8 ,it is frightful to think of a vessel thus freighted and cumbered being tied to safety by such a worn1 frayed cord as that one man's life40 ,a dash of sleety rain against the window interrupted her4 8,philip said there would be a storm before morning4 ,i wonder if he took his umbrella8 ,he never thinks of himself4 ,i am sorry he had to go out at all with such a cold40 8,one man's life60 ,what flung the words back at her8 ,what had she and her petted daughters between them and comparative--maybe absolute--poverty1 save the life of this man1 who1 with a heavy cold on his lungs1 had gone out into the fierce ,march night8 ,who would dare prophesy that his dream of amassing a competency for his children would be fulfilled8 ,why should she be vexing her soul with speculations about the ,payne1 and the ,carter1 and the ,sibthorpe girls1 when other women1 as wise and far-sighted as she1 were perhaps asking aloud1 in friendly or impertinent gossip over their respective firesides1 what would become of the 8poor ,hillers10 in the event of their father's death4 ,she felt very much as if her barque had1 like ,robinson ,crusoe's ship1 8with a shock1 ,struck plump on a rock60 ,what were her daughters good for1 if the question should arise how to keep the wolf from their own door8 ,there was ,philip's life-insurance 7everybody insured his life nowadays7 of fifteen thousand dollars1 secured to herself2 and this house in which they lived1 the lowest valuation of which was twenty thousand--and something--she wasn't sure how much besides4 ,that is1 she supposed something would be left when all outstanding accounts were paid4 ,say1 however1 that they would have thirty-five thousand clear4 ,at six per cent4 interest1 this would bring1 she estimated1 after a pause1 an income of twenty-one hundred dollars per annum4 ,provided she sold the house6 ,that was a pang1 even in imagination4 ,out of this sum must come rent1 fuel1 clothes1 and a thousand etceteras for a family of four grown people1 whose present income was1 at the least1 ten thousand a year4 8,good ,heavens60 ,the rosy face blanched even under the ruddy rays of the sea-coal fire4 8,say1 then1 that we were worth fifty thousand dollars1 free of incumbrance4 ,that would be only three thousand a year2 and1 as ,philip says1 we could do nothing to increase the principal4 ,why we would have to be economical1 if we had double that sum4 ,and few men's estates yield more4 ,how do widows and orphans who have been reared in luxury1 live1 when the strong staff is broken8 ,i seem never to have understood until this instant what helpless wretches women are2 how most helpless of all classes are those who know themselves1 and who have always been known as ladies1 born and bred4 ,is there a remedy1 a preventive for this8 ,is it impracticable to throw out an anchor to windward8 ,what was the origin of this insane1 wicked1 cruel prejudice against independent thought and vigorous work on the part of women1 that fills every rank of life with miserable wives1 and mothers who ought never to be entrusted with the care of children8 ,does ,he1 who can make even wickedness the instrument of ,his purposes1 permit this to flourish rank in ,christian lands1 that the world may be lawfully populated80 ,in the boat again1 and in very deep1 murky waters1 but tugging at the oar with all the energy of her practical1 common-sensible character4 8,philip says teaching does not pay any longer2 nor painting1 nor music1 nor fine sewing4 ,what does80 ,through the smooth1 oily heart of the big lump of coal on the top of the mass in the grate1 placed there carefully by ,mr4 ,hiller's tongs before he went out1 ran a concealed layer of slate1 not wider than a man's finger1 nor thicker than a plate of mica4 ,but when the fire touched it1 it cracked1 and the big1 justly-balanced lump exploded with force that sent the fragments helter-skelter in every direction4 ,mrs4 ,hiller jumped up with a little scream1 and shook her dress violently1 inspected every flounce1 lest the flutings might harbor a live coal or spark4 8,all safe1 fortunately10 she congratulated herself1 after brushing off rug and fender1 and pushing her chair a few paces further from the hearth4 8,it is a real calamity to scorch a dress in this day1 when one pays so much for having it made4 ,our bills are absolutely shameful4 ,whoever loses money1 or fails to make it1 the milliners and dressmakers ought to be fat and flourishing4 ,their profits must be enormous1 yet all of them--the competent and obliging ones--are overrun with work4 ,madame ,champe1 for example1 gives herself the airs of a queen dispensing favors1 when she consents to undertake a dress for me40 ,at that instant1 with that tart speech1 ,mrs4 ,hiller reached land and beached her boat4 ,the three girls did not return home from the party to which they had gone until twelve o'clock4 ,the rain had not touched them in the close coach their father always hired for them on such occasions4 ,tossing off their wrappings as they ran1 they trooped into their mother's sitting-room1 adjoining her chamber1 where she awaited them4 8,with such a superlugious home-sy fire6 bright and warm as her own heart10 chattered ,blanche1 the youngest1 rushing forward to throw herself on the rug at her mother's knee4 8,and a heavenly cup of tea6 ,i enter now into the full comprehension of the reason why it is called the celestial herb10 sniffing the air4 8,there never was1 there never will be1 there never could be1 such another mamma40 8,you are right there60 cried the others1 kissing her less noisily1 but as fondly1 as did the madcap of the flock4 ,any mother might be proud of the trio1 clustered about her1 sipping the tea they declared to be more delicious than all the delicacies of the supper table2 talking as fast as their nimble tongues could move of what they had done1 and seen1 and heard1 since she had superintended their toilets1 four hours before4 ,that the understanding between her and them was perfect1 hearty1 and joyous1 was plain4 ,emma1 the eldest1 was twenty-one1 tall1 shapely1 with a complexion and gait that bespoke healthy nervous organization1 a sound mind and judgment4 ,her excellent sense and happy temper made her a safe counsellor1 as well as agreeable companion1 for her more volatile sisters4 ,she dressed tastefully1 as did they all2 moved with composed grace through a systematic round of daily duties2 was her father's pride1 the mother's helper1 and not a whit less popular in her circle than if she had been both wit and beauty1 whereas she was neither4 ,imogen was far handsomer1 a decided blonde1 while ,emma had gray eyes and dark hair4 ,the second daughter liked to set off her fairness by all justifiable and lady-like appliances of art and fashion1 and knew how to do it4 ,she was never florid or conspicuous in appearance1 yet never en dshabille in the simplest attire4 ,her clothes became a part of her so soon as she put them on4 ,a few touches of her deft fingers brought fitness out of disorder2 added the nameless1 inestimable air we term 8style10 for the want of a fitter word1 to whatever she touched or wore4 ,a very busy bee she was in her way1 with a mania for renovating her own paraphernalia and that of everybody else who would allow her the privilege2 giving to the parlors1 which were her especial charge1 a new aspect every day by the variety of her elegant devices4 ,blanche--eighteen and just 8out10 was petite in figure1 with light1 fluffy hair1 dancing blue eyes and small white teeth that somehow made more arch her merry smile4 ,she was the pet and the mischief-maker of the household1 affectionate and frolicsome1 with innumerable tricksy1 yet dainty ways that belonged only to herself2 quick of wit and fearless of tongue1 and facile in hand as ,imogen1 her room-mate and confederate in all her schemes of pleasure or work4 8,emma lays the foundation2 ,imogen builds thereupon4 ,mine is the ornamental department--the glossing over and decking1 after the scaffold is down10 she had once said4 ,the mother recalled it1 now1 watching them as with unsealed eyes1 and was confirmed in the resolutions which were the fruit of her evening's musings4 8,away to bed1 magpies60 she said1 at length1 8,i won't hear a word more6 ,you are warmed and refreshed now4 ,and unless you go soon1 you will not be down in season to recount your adventures and conquests to papa at breakfast4 ,he considers himself an ill-used person when he has to go off without getting the evening's report4 ,moreover1 ,i want you to have your brains steady and clear1 for ,i must have a long business talk with you to-morrow forenoon40 8,business6 that sounds portentous10 said ,imogen1 in affected consternation4 8,it sounds entrancing60 commented ,blanche4 8,it savoreth of new dresses1 and1 perchance1 jewelry--peradventure1 though that is a bold flight of fancy1 of a trip across the sea next summer40 8,nothing has gone wrong1 ,i hope1 mother80 queried ,emma4 8,nothing at all1 my dear ,lady ,thoughtful10 was the smiling reply4 8,dear ,lady ,owl1 you mean60 cried saucy ,blanche1 and she went off singing3-- 8,and what says the old gray owl8 ,to who8 ,to who80 8,happy children60 ,mrs4 ,hiller heaved a confidential sigh to the fire that had shone on the young faces a moment ago4 8,will what ,i have to tell them make them less happy or gay8 ,is mine1 after all1 the needless croak of the owl instead of a wise warning80 ,the thought pierced her again1 next day1 when they met in her boudoir1 eager and curious1 their eyes and cheeks unmarred by the moderate dissipation of the preceding night4 ,but she stood fast to her purpose2 unfolded her scheme in bulk and detail1 with the assured tone of one who had considered the cost to the last farthing4 ,she was not accounted an eccentric woman by her acquaintances1 but her proposal was novel1 and1 to her listeners1 startling4 ,their days of school-study were over1 she reminded them4 ,it was time that upon the foundation of general information thus laid should be erected the superstructure of a profession4 8,a specialty1 if you prefer the word10 she said2 8since ,i earnestly hope you will not be called upon to practice it for a livelihood4 ,while papa's strength and health last1 he finds no more delightful use for his earnings than to purchase comfort and luxury for us4 ,were he to die1 or to be unfortunate in business1 or become incurably diseased--and such things are of almost daily occurrence--our style of living would be at once and entirely altered4 ,you would be driven to the study of small1 minute economies and false appearances1 such as must rasp and narrow the souls of those who resort to them2 to escape these by a marriage of convenience1 or the lucky accident of a love-match1 or to engage1 in earnest1 in some business that would1 thanks to your previous training1 continue to you the elegancies1 with the decencies of life40 ,this was the preamble to an abstract of the conversation with her husband1 the troubled reverie and calculations that succeeded it4 8,of artists in music and painting1 there are1 perhaps1 twenty in this city10 she observed4 8,of pretenders and drudges in these arts1 there are more than a thousand4 ,since not one of you has developed any decided talent for such pursuits1 or for literature1 and1 since teaching for a living has become but another name for bondage and starvation1 my plan is this3 ,you1 ,emma1 shall learn bookkeeping2 ,imogen1 dressmaking2 ,blanche1 millinery4 ,don't look horrified6 ,i shall not expose you to the uncongenial associations or unwholesome atmosphere of the crowded shop or work-room4 ,all that affection and money can do to make the term of your novitiate pleasant shall be done4 ,you shall fit up the old nursery as your academy of the useful arts1 if you choose to call it by so dignified a name4 ,i shall engage competent instructors for you and pay well for the lessons4 ,but there must be no play-work1 no superficial1 amateur performance on either side4 ,when your trades are learned1 ,i shall expect you to keep yourselves in practice1 and up with the latest improvements and fashions by practice in domestic manufactures4 ,milliners' and dressmakers' bills shall be among the things that were4 ,emma shall have charge of the housekeeping accounts and papa's books4 ,he will pay her as he would any other skilful accountant1 and what you1 ,imogen and ,blanche1 shall adjudge to be a reasonable price for every dress and bonnet made for yourselves1 your sister1 or for me40 ,the1 for once1 dumb trio found simultaneous voice at this4 8,mamma6 would that be right8 ,would it not be an imposition80 8,it is his own proposal4 ,we talked it all over last night after he came home1 and again this morning4 ,i need not tell you that he is the best1 most indulgent father that ever loved and spoiled three loving daughters4 ,i had some difficulty in persuading him to let me try the experiment4 ,the tears stood in his dear eyes1 while he debated the pros and cons of the case4 8#8,my bonnie bairns6' he said4 #8,if ,i could1 ,i would be their shield always4 ,they should never dream of privation2 never ink or prick their pretty fingers except for amusement1 if ,i were sure of ten years more of life and prosperity4'0 ,she stopped to steady her voice4 ,imogen was crying outright2 ,emma's gray eyes were cloudy4 ,blanche broke forth1 half-laughing1 half-sobbing3-- 8,the angelic old papa6 isn't he a born seraph8 ,i would peddle rags with a lean mule1 and a string of bells across the cart1 to save him an hour's anxiety4 ,i wish he would wear ,french hats--all flowers and moonshine6 ,and have four every season4 ,would not ,i furnish them for nothing1 kisses thrown into the bargain80 ,the others had to laugh at the vision of papa's six feet of stature1 broad shoulders1 strong features1 and iron-gray hair crowned with a fancy hat of the prevailing mode4 ,mrs4 ,hiller went on3-- 8#8,but1' he added1 #8,i will not1 while ,i can take care of them1 derive one cent's profit from their work4 ,there is no surer way of learning how to take care of money than having money to manage4 ,i will furnish each of the pusses with a bank-book4 ,she shall make out quarterly bills against you1 or me2 deposit her gains in her own name1 and invest as she will4 ,her earnings may thus be the nest-egg of a neat little fortune4 ,i can't imagine--,i won't believe that they will ever become mercenary4 ,but ,i am sick of the limpness and insipidity and general know-nothingness of the women with whom ,i have business dealings4 #8,my dear husband never suffered me to be annoyed by these matters1' says the widow1 her handkerchief to her eyes4 ,and--#8,if my poor papa had foreseen this day1 it would have embittered his life6' sobs the interesting spinster of forty-seven1 who #8hasn't an idea how to make out a checque1' and really doesn't know the difference between real and personal estate60 8,the ,payne girls60 uttered ,imogen and ,blanche1 in wicked glee4 8,mamma1 you #8did' ,arethusa to the life40 ,she resumed more seriously4 8,something papa heard last night caused us to lay this subject especially to heart4 ,doctor ,jaynes says there is no doubt that ,mr4 ,sibthorpe is threatened with softening of the brain4 ,he has been doing extra work this winter--bookkeeping and copying in the evenings1 at home1 as he could pick up such jobs1 to eke out his salary1 and it has been too much for him4 ,nothing but absolute rest and freedom from care can save him4 ,doctor ,jaynes told him so plainly1 and he answered1 with tears1 that it was out of the question--he must die in harness4 ,it was natural that the news should interest and sadden us40 8,he has a very helpless family10 remarked ,emma1 compassionately4 8,because so many of them--all who are grown up--are girls60 cried ,blanche1 impetuously4 8,that tells the whole story4 ,and such a pitiful1 disgraceful1 humiliating one it is6 ,i could be ashamed of being a woman4 ,mrs4 ,sibthorpe--indeed a majority of ,american mothers of the genteeler sort1 ought to turn pagans1 and drown their baby-girls as soon as they are born4 ,that would be better than turning them loose--great1 overgrown babies1 forever whining1 with their fingers in their mouths1 over their feebleness1 and timidity1 and sentimental ignorance--upon a grinning1 or groaning public60 8,but how strange that we have never taken this subject into serious consideration before10 said sensible ,emma4 8,that other people do not1 is certain4 ,mother1 you won't mind if ,i ask you a question or two80 8,my precious child6 as many as you like4 ,i wish you to state every objection frankly4 ,you are of age1 you know4 ,i could not compel you to adopt my suggestion1 if ,i were disposed to do so4 ,nor will ,i coerce the judgment of one of you three4 ,we must go into this enterprise heartily and all together1 or not at all40 8,will not our action excite much talk when it is known1 give rise to unpleasant surmises1 and subject us to many impertinent inquiries80 8,undoubtedly it will4 ,we may as well prepare ourselves for this4 ,and the same kind guardians of their neighbors' behavior and general interests would buzz and sting yet more industriously were one of us to sicken with small-pox1 or the house to burn down to-morrow4 ,or1 if papa were to go off in a rapid consumption1 they would bewail the number of girls in our family as loudly and as delightedly as they will soon be gossiping about poor1 distraught ,mr4 ,sibthorpe1 and his quartette of what ,blanche calls overgrown babies2 would dole out to us such charity of word and deed as falls to the share of the ,payne girls4 ,my darlings1 if ,i could tell you how ,i long to see you independent of such changes in fortune and fair-weather friends6 each of you armed in herself to meet reverses and to defy them1 with ,,god',s help and blessing upon those who are trying to help themselves60 ,whatever error the tender mother may have made in her calculations of what was to be risked1 gained1 and lost by the bold step she purposed1 she had not overrated the amount and quality of gossip caused by the practical operation of her scheme4 ,stories1 having 8,mrs4 ,hiller's queer whim0 for a starting-point1 increased and multiplied1 and flew over the town like thistle-down in a windy ,september day4 ,the mother was a tyrant2 the daughters were peculiar and strong-minded4 ,the parents refused to maintain their offspring because they were not sons1 and had informed them of their intention to bequeath every dollar of their property to a ,boys' ,orphan ,asylum4 ,the offspring disdained to be fed and clothed by the hated parents4 ,mr4 ,hiller was insolvent2 ,mrs4 ,hiller was insane2 both were misers4 ,the sisters were engaged to be married to missionaries1 and were bent upon engrafting the multifarious iniquities of the modern and ,christian woman's garb upon the scantily-clothed trunk of ,ashantee1 or ,papuyan1 or ,root-digger fashions4 ,at first our heroines were annoyed1 then diverted4 ,in less than three months they ceased to think of the babble at all1 in their growing interest in their active1 varied home-life4 ,just a year from the ,march night on which ,mrs4 ,hiller had used so many nautical figures in her speech and reverie1 two cards were brought up to the 8academy of useful arts10 as the fair students therein persisted in calling a large room at the back of the house4 ,it was airy and sunny1 and1 to-day1 was full of life and enjoyment1 for mother and daughters were gathered there1 and the chirping was like that of a happily-crowded robin's nest4 8,the ladies say1 do let 'em run right up1 without ceremony10 reported the servant4 8#8,arethusa ,payne1' and #8,marietta ,sibthorpe1'0 read ,blanche from the cards4 8,ask them to walk up to the work-room1 ,jane4 ,mind that you say #8the work-room4'0 ,as the amused girl left the chamber1 the young lady continued3 8,an ,inspection ,committee6 ,let them come6 ,won't ,i make them open their eyes1 though80 8,i had no idea you were engaged with a dressmaker4 ,i am afraid we intrude10 simpered ,miss ,payne1 tiptoeing1 like a cautious hen1 between ,blanche's work-stand1 piled with bonnet frames and linings1 and ,imogen's1 down which flowed a river of silken flounces1 half gathered at the top2 noting likewise1 by turning her sharp face to the right1 then the left1 as she stepped 7still like an inquisitive ,partlet71 that ,emma's tall desk1 with a ledger open upon it1 was in a corner4 ,mrs4 ,hiller was ripping up a black silk dress2 ,emma was pulling a velvet hat to pieces4 8,only practising our trades a little in furbishing up things2 giving a spring-ish look to hats and gowns10 rejoined ,blanche1 with saucy politeness4 8,one gets so sick of winter clothes60 8,dear me1 how convenient6 ,what a source of amusement it must be to have that sort of knack60 said ,miss ,sibthorpe1 self-compassionately4 8,it is a genuine talent1 isn't it now8 downright genius6 ,and can you actually make a hat1 ,blanche6 ,i couldn't put a bit of ribbon on mine to save my life60 8,but we are professionals10 put in ,imogen4 8,you have no idea how we have worked to acquire the artistic touch4 ,we had ,miss ,tiptop's forewoman with us at the country cottage we rented last summer1 all the #8dull season1' on purpose to teach me dressmaking1 besides the lessons ,i had had in town4 ,blanche ran down to the city every week for an all-day lesson40 8,but how very odd60 ejaculated ,arethusa4 8,that people should pay such exorbitant milliners' bills all their lives1 when they could learn the business with one-fourth the labor and in one-tenth of the time music requires80 ,blanche said1 in wilful misunderstanding1 setting her head on one side1 and holding her unfinished hat off at arm's length to examine the effect4 8,it is queer1 as you say4 ,i'll be generous1 girls4 ,i'll give you instructions1 if you wish--take you as my apprentices4 ,i should enjoy it hugely40 ,both laughed shrilly and affectedly1 to disguise the offence her proposal gave them4 8,i haven't the least taste for such employment10 said ,arethusa4 8,you are very kind1 but my social engagements are so numerous60 pleaded ,marietta4 8,honestly1 what do you do it for8 ,you can't really like it6 ,it seems so--so--very peculiar6 such a queer whim1 you know60 8,that is just what everybody says--such a queer whim6 ,you get so much talked about1 you know10 subjoined ,arethusa4 8,and it is so excessively disagreeable to be talked about6 ,i couldn't stand it40 8,but you do not understand10 pursued ,blanche1 solemnly1 8that you might make a living by it4 ,why1 we three expect to be a rich firm in the course of time2 to buy up bank stock and railway shares1 and speculate in real estate1 and all that4 ,emma is a capital book-keeper4 ,papa says she could command a salary of a thousand dollars a year already4 ,then1 think of the luxury of having a new dress1 or1 what is the same thing1 one that is made over to look like new1 at every party2 and as many hats a season as you want1 for what it would cost to buy one at ,madame ,lavigne's4 ,and finally1 you see1 one respects herself so thoroughly and deliciously for being able to fill up a real place--a worker's place--in the world4 ,most women remind me of marbles that have rolled somehow into holes4 ,sometimes it is a fit4 ,but as often as not the marble is round1 and the hole is square60 ,,part ,,ii4 8,,all aboard60 ,as the cars glided out of the lighted depot into the darker streets1 leading to the utter gloom of the open country1 two gentlemen settled themselves into their seats with audible sighs of satisfaction4 8,homeward bound60 said the elder1 a man of fifty1 hale in figure and face1 although his hair was almost white4 8,for which let us be thankful60 responded his companion1 heartily4 8,this has been a long week to me1 although a busy one--longer than a fortnight would have been at home40 8,you may blame the twin babies for that10 said the other1 smiling indulgently at his impatience4 8,bless them for it1 you mean--the boys and their mother4 ,a man may well be impatient to get back to such treasures as are mine40 ,he was a fine-looking fellow1 manly in every gesture and tone1 six-and-twenty years old1 the son-in-law of the gentleman beside him1 and had been for a year his law-partner4 8,you are right4 ,emma is a good girl--a noble woman2 her mother's own daughter for sense1 discretion1 and warmth of heart4 ,there is nothing frivolous or shallow about her4 ,let me see--the boys are almost three months old1 are they not80 8,just three months to-morrow4 ,it is marvellous what strength the thought of them puts into my heart and arm4 ,the cunning little rascals6 ,emma writes that they grow every day4 ,she is sure they will recognize me on my return4 ,i suppose you experienced papas1 who have outlived the novelty of this sort of thing1 amuse yourselves vastly at our expense2 but it pleases me to believe what she says4 ,they are very bright1 healthy in mind and body1 as the children of such a mother should be4 ,they and ,i are blest beyond comparison in having her for the angel in our house4 ,should it please ,,god to spare our lives0-- ,the sentence rested on the shocked air1 incomplete1 never to be finished4 ,one terrific jar6--a crashing and splintering1 and reeling1 an awful sense of falling down1 down1 through utter darkness1 over and over1 then a blow that ended everything--surprise1 consternation1 fearful questioning--in blank1 black silence4 ,when the dbris of the telescoped cars was cleared away1 the two men were found lying1 as they had sat1 side by side4 ,the younger was dead4 ,the elder moved and groaned as he was lifted from the wreck4 ,papers upon their persons established their identity beyond a doubt4 ,early next morning a telegram was brought into a pretty dressing-room1 where the sunshine1 peering through the vine-leaves about the window1 made dancing shadows on the floor1 laughed1 and leaped1 and flashed in reflection from the water in a ,china bath1 set in the middle of the chamber4 ,in this splashed and crowed two baby-boys1 one held by the mother1 the other by the grandmother1 and between these knelt two younger women--all four in delighted worship of the tiny cherubs4 ,there was a breathless hush as the youngest of the party sprang up to seize the envelope1 and tore it open4 8,collision60 said the missive4 8,frederick ,corwin killed instantly4 ,philip ,hiller badly injured4 ,both will be sent on in next train40 ,in this ghastly shape came disaster to the long-exempt household4 ,life and the world had dealt so benignly and bountifully with them heretofore1 that they had insensibly learned to look upon their possession of health1 love1 and happiness as assured for years and years to come4 ,emma's marriage had removed her from them but a couple of blocks1 and all concurred in the opinion that this was a charming variety upon their former estate4 8,how did we ever get along without ,fred's and ,emma's house to run into8 ,it is as good as having two homes10 the girls often said among themselves4 ,when the twins came--bouncing1 healthy boys--the excitement and joy in one house equalled that in the other4 ,it seemed now1 indeed1 that they could ask nothing more of ,heaven2 that the brimming cup of bliss was mantled all over with rose-leaves4 ,and when 8,papa and ,fred0 were obliged to be absent from their homes for a week1 in attendance upon the doings of a court a hundred miles away1 ,emma and her babes were transferred with much ceremony and rejoicing to her mother's care2 given up to the petting and admiration of the doating aunties without reservation1 beyond ,fred's earnest entreaty that they would not kiss the boys away to skeletons before he returned1 and a threat to have them protected by copper sheathing from the fate of ,st4 ,peter's brazen toe4 ,dear ,fred6 the merry1 handsome1 stalwart brother2 their only one1--who was never to jest with them again2 never again to hold wife and babes in his embrace4 ,imogen and ,blanche mourned for him only less passionately than did she who had proudly and gladly borne his name4 ,poor wife6 she was denied the satisfaction of hearing that her name had been the last in his thoughts and speech2 that the loyal heart had never beat more lovingly for her than in its latest throbbings2 for weeks passed before ,mr4 ,hiller could speak at all1 and then the disjointed utterances of the palsied tongue told nothing beyond the terrible fact that the brain had sustained serious1 it might be irreparable1 damage4 ,a paralytic cripple he would remain until the day of his death1 although this half-life might be prolonged for years1 pronounced the best medical authorities in the land1 summoned without regard to distance or expense1 by the agonized wife4 ,stricken1 smitten of ,,god1 and afflicted1 the four women sat them down together in the mother's room1 a month after the double bereavement1 and took mournful but deliberate counsel together4 ,their affairs were not at a desperate pass1 as they already knew4 ,there was the house in which they lived1 free of mortgage1 which would bring at least thirty thousand dollars in the market2 ten thousand dollars in bank stocks and other securities--solid1 paying investments1 and five thousand dollars' worth of real estate--chiefly unimproved lots in a growing part of the city1 that might be very valuable in time1 if they could be held and the taxes paid4 ,fred had invested four thousand dollars in the latter kind of property1 and his life was insured for ten thousand more4 ,if ,emma were to sell everything--furniture1 lots and all--she would have just seventeen thousand dollars with which to support herself1 to rear and educate her boys4 ,by living upon the interest of the life-insurance fund1 and paying taxes on the real-estate for some years1 she might double the little fortune bequeathed to her1 without reserve1 by her husband's will4 8,i shall not touch a cent of it1 if ,i can help it10 she said1 in sad decision4 8,it shall be the father's provision for his sons4 ,they will need it all1 in order to educate themselves as he would have wished4 ,for the present ,i shall work for them and myself4 ,you foresaw this years ago1 mother4 ,i thank ,,god1 and thank you1 that you prepared us to meet it60 8,amen60 said her sisters fervently4 8,dark as is the day--so much darker than we ever dreamed it would be10 added ,imogen1 tearfully1 yet trying to smile1 8we have much to be thankful for4 ,we are strong2 we know how to work2 and there are papa and the babies1 darling ,fred's sons1 to work for40 8,papa and the babies60 ,even the fond wife did not resent the classification4 ,the hale gentleman whose half-century of honest1 temperate life had not bowed his head or dimmed his eye2 the sage1 shrewd man of business1 than whom none were more respected by his fellow-citizens1 was a tremulous1 timid child1 who wept if his meals were delayed one minute1 or his wife1 his faithful1 tender nurse1 were out of his sight for an hour4 8,utterly incapable of attending to the simplest matters connected with his business60 cried open-eyed ,everybody1 hovering1 harpy-like1 about the human wreck4 8,why1 he couldn't count one hundred to save his life4 ,of course1 they will get a certificate of lunacy from the court1 and sell the house1 lots1 and whatever they can realize anything upon2 put all they have together1 and live as prudently as possible4 ,the girls ought to marry before long4 ,they are pretty and popular1 in spite of their little eccentricities4 ,it isn't to be expected that they will make brilliant matches now1 of course2 but they must bring down their ambition to a reasonable level4 ,beggars mustn't be choosers4 ,it is unfortunate that poor ,mrs4 ,corwin has those two children4 ,but they may not live4 ,twins are more likely to die than other babies4 ,and1 if they should be taken1 she'll be likely to pick up another husband4 ,her little property would be a consideration to some men40 ,even the true friends of the sorely-tried family wished sincerely and aloud that 8each of the dear girls had a husband to take care of her20 recommended them warmly to the compassionate and favorable notice of their bachelor acquaintances1 and devised pious plans of matchmaking for their relief from the inconveniences of their altered circumstances4 8,the worst part of it all was that poor ,emma was encumbered with the children1 who would be more and more expensive every year1 and that poor1 dear ,mr4 ,hiller would be a helpless imbecile all his life4 ,and what a mistake in them to refuse to treat him as such1 and have him examined by a commission who would give his family the right to dispose of his property60 ,if the ,ruler of the intellects and lives of men had hearkened to these benevolent economists1 the crippled man and the brace of 8unfortunate0 infants would have been taken speedily and comfortably out of this present evil world4 8,thank heaven for the babies60 uttered ,blanche1 throwing her arms about ,emma's waist4 8,you darling sister6 ,i bless you for them every hour4 ,what should we have done through all these last fearful weeks without them--and you8 ,touch their weeny teenty patrimony6 ,indeed you shall not6 ,and more than that1 we'll make it a big one by the time they are ready to enter college40 ,the mother1 as chief counsellor1 had her plan ready for their consideration4 ,the house--a large double one--was still to be occupied by them4 ,the front parlor was to be used for the millinery department1 and put entirely under ,blanche's care4 ,in the back1 ,imogen would hold sway2 and a smaller apartment in the rear of the hall should be the fitting and trying-on chamber4 ,the library across the hall1 adjoining the dining-room1 was to be the family parlor4 ,in every other part of the house things were to remain unchanged4 8,who deserves to live more comfortably and luxuriously1 to rest in soft chairs and sleep upon elastic mattresses1 to have generous food served elegantly to tempt the appetite and strengthen the body1 than she who purchases all these with her own toil80 said the strange logician whose daughters were too used to her 8queer notions0 to be startled by them4 8,i do not say that you will make money fast1 or at once4 ,i do contend that1 saving rent1 bookkeeper's and saleswoman's wages1 as you will do1 you ought to be able to clear your business and personal expenses the first year--if nothing more40 8,if the customers come10 suggested ,emma4 ,mrs4 ,hiller nodded confidently4 8,they will come6 ,in the beginning1 out of curiosity and the love of novelty4 ,it will depend upon your skill whether they continue their custom40 ,all previous sensations respecting the ,hillers--their odd fancies and daring talk and levelling theories2 ,emma's marriage and the birth of her twins2 the tragical death of her husband and ,mr4 ,hiller's deplorable condition--faded into the realms of forgottenness before that excited by the appearance in all the leading papers1 the following month1 of an advertisement to the effect that the 8,misses ,hiller would open on ,tuesday1 the #aeth instant1 at their father's residence on ,lofty ,avenue1 a first-class millinery and dressmaking establishment1 and pledged themselves to use their best efforts to give satisfaction to their customers40 ,the sudden intrusion of a bee-moth into a well-regulated1 honey-lined hive might create such commotion among the inhabitants thereof as prevailed in the 8best circles0 of the city when the ,incredible was1 at length1 developed by means of printer's ink and paper1 into the ,certain4 ,the ,hiller philosophy had wrought its legitimate fruits1 said the wise ones4 ,such sympathy with the lower classes1 and familiarity with their modes of thought and personal history1 amounting to fanatical imitation of their language and habits and mercenary views of life2 such bold scoffing at the ethics and usages of ,,society 7this in capitals half an inch long1 if you please1 ,mr4 ,printer67 could have but one sequel1 and that a catastrophe4 8,be it so60 enunciated resigned ,everybody1 in the calm of sinless despair4 8,since the ,hiller girls prefer to sink to the level of mere working women2 to fly in the face of ,providence that would1 if they were more reasonable and less sentimental1 endow them with property to the amount of at least fifty thousand dollars--sixty thousand1 if poor ,mrs4 ,corwin's be included1 with the certain prospect of fifteen thousand more at poor ,mr4 ,hiller's death--if they prefer1 instead of taking the goods thus offered them and living like ladies in the sphere to which they were born1 faithful to the principles that control refined ,,society--to delve and plan and accumulate1 let them be recognized forthwith as laborers--nothing more1 and nothing less6 ,we1 the loyal leaguers of ,,society1 true to the traditions of our class and age1 cannot more effectually and dignifiedly exclude them from our sacred circle than by patronizing and paying them as dressmakers and milliners4 ,they have exquisite taste4 ,that we1 being candid even where our enemies are concerned1 will admit4 ,they have also1 tact and energy1 and association with ,,us in the past has given them just ideas of our style and needs4 ,while we do not budge an inch from our belief and precept that they should have starved genteelly2 lived on bread and tea1 dyed and turned and otherwise rejuvenated their friends' cast-off dresses2 shivered over pinched-in grates in winter and sponged upon obliging acquaintances in summer--sooner than thus degrade themselves and betray their caste for the sake of pampering their flesh with the delicacies of the markets1 and their pride by indulging in purple and fine linen1 in damask and cut-glass1 in ,brussels and satin--we0--concluded breathless ,everybody1 8accept the situation as they have set it before us40 8,but it is suicidal60 actually sobbed the well-wishers of the recalcitrant trio4 8,they will never marry well now60 8,tuesday the #aeth inst40 arrived--sharp but clear ,november weather1 and the desecrated ,hiller mansion wore its most cheerful aspect4 ,in the back parlor the decks had been cleared for action1 as ,imogen phrased it1 by removing the piano1 a large sofa1 and an inlaid stand or two4 ,imogen's sewing machine and chair were by the side window4 ,before the embayed recess at the end of the room was a long1 rather narrow table of singular construction1 the plan being her own4 ,the top was covered with enamelled leather1 with morocco pouches at each corner1 rather larger than the pockets of a billiard-table1 and deep drawers underneath4 ,a tape-measure and a case of scissors lay upon this4 ,the pictures on the walls2 the carpets2 the rich hangings of the windows2 the lounging-chairs set invitingly about1 the easel1 with its collection of fine engravings in one corner1 a chiffonier loaded with attractive articles of virtu1 and a few fresh1 attractive books--even the stand of flowers in the bay-window were the same that had so often challenged the admiration of ,mrs4 ,hiller's guests1 as giving her parlors 8such an air of home-like elegance40 ,in ,blanche's realm there had been more and material alterations4 ,in the niches on each side of the mantel were tall1 shallow cases1 with sliding glass doors4 ,these were made of black walnut1 and bright silver-plated knobs and pegs set in the back4 ,beneath the doors were drawers with handles of the same metal4 ,an attractive array of bonnets and hats hung in one case2 of caps1 and headdresses and wreaths1 bouquets1 sprays of flowers in the other1 these last apparently springing from a box filled with moss set in the bottom4 ,opposite the mock conservatory was a show-case1 being a walnut table handsomely carved1 with a glass box on top containing ribbons arranged with a nice regard to harmony and contrasts of colors and shades4 ,this also had drawers beneath with silver knobs4 ,at one of the front windows stood ,blanche's chair and wicker-work stand4 ,hanging-baskets of living flowers swung between the curtains2 a mocking-bird's cage in the arch dividing the rooms4 ,emma was walking slowly up and down the length of the two apartments1 ready to retire1 at the approach of customers1 to her desk in the fitting-room4 ,her sisters had insisted upon her right to seclude herself from general observation4 8,we don't mind being made a show of6 ,in fact1 we rather like it60 the irrepressible ,blanche was saying4 8,but they sha'n't come to stare at1 and whisper about you1 ,queenie60 ,her eyes sparkled2 her cheeks were red as the ,french poppies in the glass case near by4 ,every crimp in her blonde hair seemed to stir in the breeze of excitement that swept and swayed her merry spirit4 ,she flitted about from ,imogen's dominion to her own1 altering1 admiring1 exclaiming1 like a restless humming-bird4 8,i am sorry for you1 too10 she ran on1 8for ,i anticipate great fun during the next few weeks4 ,all the calls to-day that are not prompted by curiosity1 more or less ill-natured1 will be of condolence4 ,don't ,i know how our dear friends will pull out eye-glass and handkerchief in the same tug4 #8,you poor1 dear girls6' ,mrs4 ,smith will sniff4 7,no matter what happens to you1 whether you lose a front tooth1 or your fortune1 or your life1 your best wishers will call you #8poor dear6#87 #8,now do you think--honestly1 now1 you know--that it was really necessary for ,philip ,hiller's daughters to take this unprecedented step8'0 8,miss ,allfriend will kiss us all around1 and drop a tear on each of our noses1 with--#8,my dear children6 it makes my heart bleed6 ,and how does mamma stand it8' ,and ,mrs4 ,williams will trot in1 eye-glass up--#8,bless me6 bless me6 ,i thought ,i should drop when ,i read it in the papers6 ,such a shock6 ,you can't really conceive6 ,bromide and red lavender all night1 my dears6 ,i assure you6'0 8,hold your saucy tongue60 laughed ,imogen1 in spite of herself1 and even ,emma smiled at the spirited mimicry4 ,blanche rattled away faster than ever4 8,i am going to be prim and proper when they begin to come6 ,one and all will criticise our appointments as #8shockingly extravagant2' declare that #8the like was never seen before in store or work-room--quite out of keeping1 you know6' and prophesy swift ruin if we keep on as we have begun4 ,and we won't hint that we paid for everything1 our very own selves1 with the money papa has forced upon us for the work we have done in the last four years4 ,it's none of their business6 nor that we have some left1 to repair losses1 should we have any60 8,dear papa6 all we can do won't bring back health and reason to him60 sighed ,emma4 8,or life to0-- ,her eyes filled suddenly1 and she would have hastened from the room1 but ,imogen caught her in her arms4 8,for their sakes--those who loved and believed in us--and for the babies2 we will acquit ourselves bravely1 sister4 ,there are times when work that we must do--systematic and sustained effort for others1 is ,,god',s best cure for soul-morbidness4 ,i know60 ,the others exchanged a silent look over the bright head bowed on ,emma's shoulder--a glance of blended pity and indignation4 ,then1 ,blanche pulled back the glass door of her flower-case with needless rattle1 and busied herself with a pendant of glossy ivy4 8,another year ,i will devise some such plan as this for showing off my feathers--something like an aviary--see if ,i don't60 ,not one of the three ever referred1 in so many words1 to the fact that handsome1 accomplished ,harding ,walford had not entered the house in more than a month2 that his visits had slackened perceptibly in frequency and length since it became generally known that ,mr4 ,hiller would never recover4 ,he had been ,imogen's most devoted attendant for almost a year4 ,her family had not doubted what would be her answer to the declaration they saw was pending4 ,the world reported that he had broken a positive engagement1 and ran no risk in so doing1 since she had neither father nor brother to defend her rights4 ,but there was not1 on this account1 meted out to him a formidable share of censure4 ,he was 8the best judge of his own affairs40 ,he was not rich4 ,had he been1 he might still1 with reason1 hesitate to take a step that would entail upon him such a weight of responsibility as would a connection with the no longer prosperous ,hillers1 even had not ,imogen's eccentric conduct of late1 in banding with her sisters 8to undermine the distinctions of ,,society10 been ample excuse for his defection4 ,he was wise in his generation1 and the applause showered upon him who doeth good unto himself1 was his due4 ,,society always pays this sort of debt4 ,only--,imogen had believed in him2 and the shivering of her trust beyond the hope of repair1 was very hard to bear4 ,so much more cruel than the thought of being the target of gossip's shafts1 that the latter rattled unheeded against her armor of proud rectitude that day1 and ever afterward4 ,desertion had stung its worst when the man she loved had looked for the last time1 with love-full eyes1 into hers4 ,customers did come2 singly1 in twos and threes1 and1 a little past midday1 when they had discussed the ,hillers' affairs comfortably over their luncheon-tables1 in droves4 ,they gathered in the spacious rooms1 as ,mrs4 ,hiller had predicted1 not so much to buy or order1 as to criticise and wonder4 ,the most comic part of the exhibition to fun-loving1 dauntless ,blanche was that so many were disconcerted at finding that they were not singular in their curiosity and the resolve to gratify it4 ,hardly second to this was the ludicrous uncertainty on the part of most of the visitors as to the proper line of conduct to be pursued in greeting the gentlewomen so abruptly transformed into trades-people whom they were here to scrutinize4 ,that the cordial yet respectful familiarity of equals was not to be thought of1 now1 was the dominant impression with the majority4 ,yet few were so indurated in worldliness1 or so barefaced in the display of it as to attempt to treat their late social compeers exactly as they would 8quite common persons40 ,the result was a combination of stiffness and patronage totally at variance with the carriage of well-bred ease1 flavored with hauteur1 they adjudged to be 8the thing in the circumstances40 ,the proprietors of the elegant apartments were mistresses of themselves and the position from the beginning4 ,with a single eye to business1 they adroitly evaded all allusion to the novelty of the scene2 received the compliments to their establishments and their wares with smiling composure2 showed the stock and took orders with professional dexterity1 and entirely ignored glances and veiled hints of commiseration4 8,have you no assistants80 queried more than one4 8,at present1 none10 ,imogen returned1 quietly4 8,should our business require it1 we shall procure help1 keeping everything1 of course1 under our own personal supervision40 8,it is not an untried field to us1 you know10 subjoined ,blanche1 in her blithest tone4 8,much practice has taught us swiftness and the artistic sleight of hand that distinguishes the work of the modiste from that of the amateur40 ,the rooms were quite full when a plain but handsome carriage stopped at the door4 ,a lady alighted with her arms full of bundles1 followed by two slender girls of eighteen and twenty1 each with a parcel1 although the footman stood idly by1 holding the door4 8,just like her60 murmured a spectator inside the front window1 peeping through the lace curtains4 8,she prides herself on her want of what she calls false shame1 and on being able to wait on herself40 ,a hum ran from the tattler through the little assembly4 ,blanche1 who was showing a box of feathers to a customer1 feigned not to hear it2 dared not to steal a look at her sister1 although she longed to know how she comported herself in view of the approaching ordeal4 ,she was the only one present whose eyes were not directed instantly toward the young dressmaker as she advanced a few steps to meet the new arrivals4 ,foremost in the group was the mistress of the carriage1 a stately figure1 richly attired1 who wore her own gray hair folded smoothly above a pair of black brows and searching1 usually severe eyes4 ,they softened and shone at sight of the form in deep mourning1 awaiting her pleasure1 perhaps reading through the guise of lady-like self-possession the secret trouble that fluttered heart and pulse1 while the trained features served the resolute will faithfully4 8,my dear child60 she said1 impulsively1 holding fast to her parcels1 but bending to kiss the cheek which flushed high under the salute4 ,her daughters pressed forward to bestow caresses as affectionate upon 8dear ,imogen10 the family having recently returned from abroad4 ,their mother allowed them no time for inquiries or condolence4 8,i am very1 very glad to see you looking so well and bright60 she pursued1 in a breezy1 cheerful tone1 neither shrill nor loud1 but one that could make itself heard whenever and by whomsoever she willed4 8,i didn't mean that my first call should be one of business1 but ,i suppose you wouldn't admit me upon any other plea1 in business hours4 ,but there's the great ,huntley wedding1 week after next1 you know1 and the girls haven't enough finery to warrant their appearance there--just from ,paris1 too6 ,so we have come to cast ourselves upon your generosity and beg you1 for the sake of old times and present friendship1 to make us presentable4 ,unless you are too severely taxed already by the importunate friends of whom ,i see so many present4 ,how is the dear father to-day8 ,you must let me see him and mamma before ,i leave--and ,emma and the babies6 ,you mustn't exclude us from the other parts of the house because you have taken to practicalities in sober1 serious earnest4 ,we would rebel outright1 and en masse--after having been welcomed1 during so many years1 to the pleasantest home in the city60 ,imogen had led the way into the other parlor while the lady talked1 and was now undoing the wrappings of the three silk dresses1 and opening boxes of rare1 fine lace on the long table4 ,her back was to the groups of attentive listeners to the foregoing monologue1 and the keen eyes beside her saw her fingers shake1 the long1 brown lashes fall quickly to hide the unshed tears4 8,you are very good60 said a gentle1 grateful voice4 8,but ,i felt sure you would be60 8,my love60 ,a strong and not small hand--ungloved--a superb diamond solitaire1 in itself a fortune1 flashing on it as the guard to a worn wedding-ring--covered the chill1 uncertain fingers1 busy with paper and twine4 ,imogen felt the warmth and thrill of the pressure to her very heart4 8,if you ever dare to say another word like that1 ,i'll never forgive you6 ,trimmings1 style1 everything--we leave to you1 ,imogen1 my dear60 she continued1 aloud4 8,if you can make my girls half as distingu as you are yourself in full dress1 or home-dress either1 for that matter1 ,i shall be satisfied4 ,i always told you you were a genius in your profession--creative1 not merely imitative genius4 ,it was a shame that you did not give others the benefit of it before now4 ,it is refreshing to one who has cultivated any taste for the sthetic1 to look about your rooms4 ,i have lively hopes that dress may be understood and studied as one of the fine arts among us in time4 ,you will be known in this generation and region1 at least1 as a benefactress4 ,we go into another room to be measured1 did you say80 ,she swept her daughters before her into the fitting-room1 and a buzz and rustle succeeded the silence her entrance had caused4 ,in ,blanche's hearing no one could comment openly upon what had passed4 ,but there were significant whispers and wondering looks1 and by the time the gossips reached the street1 much and prolonged discussion with regard to this episode in the history of 8opening day40 ,for the eccentric old lady who could afford to defy the dictate of ,,society1 and exercised her right1 was ,mrs4 ,horatio ,harding1 whose own veins were full of old1 rich ,dutch blood1 and whose husband was a merchant prince1 and ,mr4 ,harding ,walford was her nephew-in-law4 ,if she had set her mind upon making the ,hiller girls the fashion1 she had carried her point triumphantly4 ,with a sort of insolent grace1 perhaps1 at which people grumbled while they obeyed her1 but she had had her way1 as usual4 ,mrs4 ,horatio ,harding had 8opinions10 and it was not always safe or pleasant to oppose her4 8,you may not know that you have done us a great service--one for which we can never pay you aright10 said ,imogen to her at the close of 8the season's0 work4 8,but you have6 ,that we have succeeded beyond our most sanguine expectations is due1 in a large measure1 to the foothold you gave us that first day4 ,if other women who have as much influence would use it to free1 not enslave1 their sex2 to overcome1 instead of strengthening the prejudices that bear so hardly upon us already1 what a change would be wrought in homes where the few strive and toil1 and the many are served60 ,the strong white hand with the glittering solitaire1 was raised threateningly4 8,what did ,i tell you8 ,i will not be praised for doing a simple act of justice1 especially when my heart1 as well as my conscience1 moved me to it4 ,and you1 my sweet child1 may not know that you have had a narrow escape from marrying a man who has proved himself no more worthy to mate with you than am ,i with one of the holy men of old--those of whom the world was not worthy4 ,but you have4 ,that is all ,i shall ever say on the subject4 ,but ,i think the more for my reserve when with you4 ,and ,harding ,walford knows that ,i do4 ,i am not reticent in his hearing4 ,don't attempt to defend him6 ,he has lost you1 and that ought to be punishment enough for one who is capable of appreciating you4 ,not that he ever was40 8,i don't want him to be punished1 dear ,mrs4 ,harding10 replied ,imogen1 gently4 8,he only swam with the tide40 8,precisely6 and to deserve such a wife as you would make1 a man ought to be strong of soul and right of purpose4 ,don't talk to me about moral cowards6 ,i think ,i was born hating them60 ,two years later1 this steady friend dropped in to see the sisters on a gloomy afternoon in ,february4 ,the light from the front windows made long1 clean cuts in the clinging yellow fog without1 across the rimy pavement to the carriage1 with its liveried coachman and fine horses4 ,passers-by1 on their way to humble homes1 lifted eyelids beaded with the icy damp1 and thought how lucky were the dwellers in the stately house2 how much-to-be envied the guest who rode in state above the mire of the common ways4 ,those who recognized the liveries1 and knew whose was the dwelling1 pondered1 more or less wonderingly1 upon the incongruity of the unabated intimacy1 and speculated1 perhaps1 upon the probabilities that the ,harding pride would have revolted at a matrimonial alliance between a scion of their house and one of the 8reduced0 family1 for all ,mrs4 ,horatio's show of friendship4 ,it was a lucky thing1 decided eight out of ten of those who considered the matter1 that young ,walford had not committed himself irrevocably before the 8misfortune0 that showed him how near he was to the edge of the abyss4 ,he had made a desirable match last fall1 and was now travelling in ,europe with his heiress bride4 ,little cared guest or hostesses what the outside world thought or believed respecting their intercourse4 ,emma's boys were building block houses on the back parlor floor4 ,the three sisters were gathered about the centre-table in the other room1 talking in low voices over their work4 ,mrs4 ,harding stopped in the doorway on seeing their grave faces1 and that they were making black crpe bonnets4 8,a mourning order60 she said1 in her unceremonious way4 8,anybody that ,i know80 8,not an order exactly10 explained ,imogen1 when they had welcomed her4 8,but poor ,mr4 ,sibthorpe has gone at last1 and ,blanche proposed that we should spare the widow and three unmarried daughters the expense of bonnets and veils2 so we are making them and the widow's caps out of work hours4 ,we do our charity work at such odd times you know--and together4 8,you are the ,blessed ,three ,sisters--that everybody knows60 uttered the visitor4 8,i don't believe ,i could set a stitch for that tribe of lazy locusts6 ,amelia1 the married one1 is no better4 ,her husband failed awhile ago1 as you may remember1 and she is too proud to help him in the small haberdasher's shop he has lately set up2 sits at home like a--,i won't say lady--but an idiotic automaton--0 8,who ever heard of an intellectual one80 laughed ,blanche4 8,no pertness1 miss6 ,i don't pick my terms when ,i am excited4 ,she sits in the small parlor over the store1 as ,i was saying1 and curries favor with wealthy and charitable ladies by cutting sponge and velvet into monkey and black-and-tan terrier pen-wipers for fancy fairs4 ,what are the ,sibthorpe's going to do1 now that the man they murdered among them is dead80 8,his life was insured0--began ,emma4 8,humph60 interrupted ,mrs4 ,harding4 8,you needn't proceed4 ,they will eat the insurance up to the last dollar1 and by that time the boys will be big enough to divide the women among them2 to carry them bodily--their expenses1 that is--as we see ants running about with egg sacs bigger than themselves on their shoulders4 ,i know the old1 hideous story by heart4 ,drop the subject40 8,let me give you a piece of news that will entertain you better10 said ,blanche1 merrily4 8,one of the ,payne girls--,sophia1 the youngest--is going to marry a widower with eight children--all at home40 8,serves her right6 ,but ,i am sorry for the children4 ,go on60 8,the happy man is a ,mr4 ,gregorias1 of ,spanish extraction4 ,he is small and withered1 and reported to be rich as cream4 ,so ,arethusa says4 ,the wedding dress is to be of white satin1 with point lace veil and flounces--the gift of the groom40 8,have you undertaken the trousseau80 queried ,mrs4 ,harding1 fixing her keen gaze upon ,imogen4 8,no10 she answered1 coloring as she smiled4 8,i have declined making any engagements for the spring4 ,i am going abroad for a year in ,may1 and ,blanche does not want a stranger here in my place40 8,markham ,burke is the man1 then6 ,my love6 ,i congratulate you with all my heart4 ,i have been on thorns all winter about you and the noble fellow4 ,i was afraid you had some ,quixotic notions that would stand in the way of his happiness and yours40 8,no2 why should ,i have80 rejoined the fiance1 speaking quietly and sensibly4 8,we are not vowed to our trades1 or to celibacy4 ,markham says there is no need that he1 with his ample means1 should let me keep up my business4 ,whatever ,i have made1 he insists upon settling upon me4 ,he would have had me divide it all between ,blanche and ,emma1 but they would not allow it40 8,i should hope not60 cried ,blanche1 energetically4 8,two women who can take care of themselves6'0 8,blanche will enlarge her department10 continued ,imogen1 8now that ,i will leave her room4 ,you should hear her plans of making a temple of art--not of fashion alone--in these two parlors4 ,it will be very beautiful4 ,she can afford to indulge her taste in these respects4 ,she is making money40 8,means to be a nabob-ess before she dies--or marries10 interjected the youngest sister4 8,you are a mercenary witch10 said ,mrs4 ,harding4 8,emma1 ,mr4 ,harding says your lots are rising in value fast1 and the price of land in that quarter of the city is sure to increase with tenfold rapidity during the next dozen years4 ,he would not advise you to close with the offer made you last week1 unless you need the money40 8,thank you and him60 replied the young widow4 8,i am not anxious to sell4 ,let it grow for the boys4 ,it belongs to them4 ,the rest of us are provided for4 ,even for mamma there is enough and to spare4 ,we have never been tempted by the various straits of poverty and shabby gentility to wish for our father's death1 that we might profit by his life-insurance policy4 ,feeble as he is1 his cheerfulness1 his patience and affection for us all1 make his a very bright presence in our home4 ,it is a priceless comfort to us all that he is not compelled1 when he needs them most1 to relinquish the home and luxuries he toiled so long and bravely to obtain for us40 8,you can't imagine what pride and delight he takes in the boys60 exclaimed ,blanche4 8,we really hope he may live to see them grown40 8,it is the story of the old storks and their young1 to the life10 said ,mrs4 ,harding to her husband that night4 8,i used to think it a fable4 ,i believe now that it is true1 out and out60 ,,index ,,page ,,eggs #ah ,a hen's nest #bg ,eggs baked 7,no4 #a7 #bj 7,no4 #b7 #bj ,egg cutlets #ba ,eggs forcemeat #bg fricasseed #ba poached la ,bonne ,femme #bd poached with mushrooms #be scalloped 7hard-boiled7 #bc 7raw7 #bb stirred #bb sur le plat #ai toasted #ai whirled #bd with anchovy toast #bf ,,fish #bi ,entres and ,relishes of ,fish #bi ,cold fish--what to do with #bi ,cod or halibut--baked #cf 7salt7 au matre d'htel #dc with cheese #dd scalloped #dd with egg sauce #dc #dd ,cutlets of halibut1 cod or salmon #ce ,cutlets of halibut1 cod or salmon la reine #ce ,eels stewed l',allemande #cc l',americain #cc fricasseed #cd ,fish-balls #cb ,roes of cod or shad 7fried7 #bi ,sauce for the above #cj ,roes of cod or shad 7stewed7 #cj ,sauce #cj ,roes scalloped #ca ,salmon1 baked with cream sauce #cf cutlets en papillote #ch devilled #db in a mould #ci ,sauce for the above #ci ,salmon1 mayonnaise of #dj ,dressing for above #dj ,salmon1 smoked 7broiled7 #db steaks1 or cutlets 7fried7 #cg steaks1 or cutlets 7broiled7 #ch stewed #ci ,,shell ,,fish4 ,lobster1 curried #dh devilled #di cutlets #df croquettes #df fricassee #de pudding #dg ,sauce for the above #dg ,lobster rissoles #de ,sauce for the above #df ,lobster scalloped 7,no4 #a7 #ej 7,no4 #b7 #ej stewed #di ,oysters1 boiled in the shell #ee broiled #eg devilled #eg in batter #eh panned #ec scalloped 7,no4 #a7 #ef 7,no4 #b7 #ef stewed #eh ,oyster ,pats #ei pie 7cream7 #ei ,turtle fricassee #eb ,,pat,s #fh ,pats1 chicken #fi #gj of fish #gj ,swiss #ga ,pat of beef and potato #gc de foie gras 7imitation7 #gc ,stella #gb of sweetbreads #fh ,white sauce for the above #fi ,,croquettes #ge ,croquettes1 beef #gh chicken #gg fish #gi game #ha hominy #hb of lobster or crab #hj potato #hc rice #hc veal and ham #ha venison or mutton #gh ,cannelon of veal #hd beef #he ,a pretty breakfast dish #he ,,sweetbreads #hf ,sweetbreads1 brown1 fricassee of 7,no4 #a7 #hf brown1 fricassee of 7,no4 #b7 #hg white1 fricassee of #hh broiled #ij larded 7fried7 #ij 7stewed7 #hi roasted #ia sauts au vin #ib ,,kidneys #ic ,kidneys1 la brochette #if broiled #ie fried #ic #id stewed #if with wine #ie toasted #id ,,haste ,,or ,,waste8 #ih ,,meats1 ,,including ,,poultry ,,and ,,game #ajh ,calf's brains1 fried #aae on toast #aaf head1 a mould of #aad ragot1 or imitation turtle #aab ragot of1 and mushrooms #aac liver1 l',anglaise #ajh la mode #aaa au domino #aji fricassee of #aaa saut #aaj ,chickens1 fried #acb whole #acc 8smothered0 #acc with oysters #acd or other white meat1 fondu of #ace and eggs minced #abi fricassee l',italienne #abh ,fowl1 devilled #abe ,galantine #acf ,game or poultry in savory jelly #ach ,jellied tongue #acg whole #adj ,meat and potato puffs #aai ,mince of veal or lamb #aba ,mock pigeons #aag ,ollapodrida of lamb #aji ,quenelles #acj #aca ,rabbit1 brown fricassee of #abb white fricassee of #aba curried #abc devilled #abd roast #abf ,rechauffe of veal and ham #aca ,roast quails #abg ,roulade of beef #aca mutton #acb ,salmi of game #abe ,scalloped chicken #aai #abj beef #abj ,veal cutlets #aaf turnover #aah ,wild duck or grouse braised #abg ,,gravy #ada ,,salads #adf ,salad1 cabbage #adg chicken #adi lobster1 without oil #adh dressing #adh oyster #adf cream dressing for #aea dressing1 golden #aeb potato #aec ,,various ,,preparations ,,of ,,cheese #aed ,cheese biscuits #aef fingers #aef fondu #aeg with macaroni #aee pats #afj pudding #afa sandwiches #afa with eggs #aed toasted #aed ,cream ,cheese 7,no4 #a7 #aeh 7,no4 #b7 #afj ,ramakins #afa ,,potatoes #afc ,potatoes la ,duchesse #aff ,lyonnaise #afc l',italienne #afe fried #afd scalloped #afd stewed #afc ,potato eggs #aff ,,luncheon #afh ,,vegetables #agb ,baked tomatoes #agd ,devilled #agd ,fritters of canned corn #agc ,fried egg plant #agb ,mock fried oysters #agb stewed #agc ,,breakfast-,,rolls1 ,,muffins1 ,,tea-,,cakes1 ,,etc4 #agf ,batter or egg-bread1 southern #agi bread 7,no4 #b7 #ahj ,boiled mush1 to be eaten with milk #ahj ,brown biscuit #ahf ,corn-bread1 ,adirondack #agf loaf #agg ,chrissie's #agi cake #agf meal muffins 7raised7 #agh 7quick7 #agh ,cream toast #adj ,crumpets1 hominy #ahi ,crumpets1 rice #ahc ,excellent muffins #ahf ,graham gems 7,no4 #a7 #ahg 7,no4 #b7 #ahg 7,no4 #c7 #ahh ,milk porridge #aha ,minute biscuit 7brown7 #ahg ,oatmeal biscuit 7for breakfast7 #aha gruel 7for invalids7 #aha ,rolls1 ,french #ahb plain1 light #ahc tea #ahb all day #ahd ,quick loaf #ahe ,rusk 7,no4 #a7 #ahh ,susie's 7,no4 #b7 #ahi ,soda biscuit1 without milk #ahi ,unity loaf #ahe ,,griddle ,,cakes #aia ,cakes1 buttermilk #aia ,corn-meal flapjacks #aib ,cakes1 farina griddle #aid grandma's #aib ,graham1 griddle #aie rice #aic rice or hominy #aib sour milk #aia ,susie's flannel #aid ,,what ,i ,,know ,,about ,,egg-,,beaters #aif ,,whipped ,,cream #bjc ,fancy ,dishes for ,dessert #bjh ,an almond ,charlotte #bad #bae ,chocolate blanc-mange #bai and cream #bbj custards 7baked7 #bbj 7boiled7 #bba ,crme du caf #bah chocolat #bah th #bag ,easter eggs #baj ,glac oranges #bji ,jelly1 apple #bca custard #bca claret #bcf lemon #bcc orange #bcd oranges #bjh peach #bcb raspberry and currant #bcc strawberry #bcb wine #bce ,jellies1 note upon #bcf ,macaroon basket #bcj ,naples sponge #bac ,narcissus blanc-mange #baf ,ribbon jelly and cream #bji ,rockwork #bba ,snow1 apple 7,no4 #a7 #bbf 7,no4 #b7 #bbf lemon #bbg orange #bbg rice #bbh summer #bbh ,syllabub #bbi ,trifle1 an ambushed #bbb apple #bbc lemon #bbd orange #bbg strawberry #bag tipsy #baf ,trifles1 queen of #bbd ,turret cream #bab ,tutti frutti jelly #bcd ,velvet cream #bcj ,,puddings ,,of ,,various ,,kinds #bch ,puffs1 chocolate #bei coffee cream #bei corn-meal #bfj cottage #beh jam #beg lemon #beh ,ristori #beg vanilla cream #bei white #bfj ,pudding1 almond corn-starch #bdd rice #bci sponge #bfi apple batter #bee and batter #bhc souffl #bhj arrowroot 7cold7 #bdb 7hot7 #bdc souffl #bha baked apple #bee boiled apple #bed lemon #bfh ,boston lemon #bgj orange #bgj bread and raisins #bdi batter #bhb cocoanut #bgf sponge #bfe corn-meal fruit #bde cherry bread #bej custard bread #bea cherry souffl #bgi corn-meal without eggs #bdf ,derry #bfg dishes #bhc ,english tapioca #bdb ,essex #bec farina #bdg farmer's plum #bgd fig #bfb custard #bfb #bfc fruit bread #bdh sponge cake 7boiled7 #bfe sponge cake 7baked7 #bff hasty #bdf impromptu ,christmas #bgf lemon #bga souffl #bgg macaroni and almond #beb marrow sponge #bfc nursery plum #bge orange #bfg orange custard #bgb peach batter #bef plain boiled 7,no4 #a7 #bgc 7,no4 #b7 #bgc plain macaroni #bec plain sponge-cake #bfd ,queen's #bga rice-flour1 hasty #bdg rice with fruit #bch rusk #bfa rock custard #bgb rice souffl #bha southern rice #bdj sago #bdc sponge-cake souffl #bgi ,susie's bread #bdh steamed #bea tapioca custard #bda ,wayne #bjh white #bfa ,willie's favorite #bej ,jelly puddings #bgd ,a very delicate souffl #bhb ,lche crma souffl #bgh ,peach lche crma #bef ,rice mringue #bdj ,rosie's rice custard #bda ,,fritters #bhd ,fritters1 apple #bhg bell #bhd corn-meal #bhi cream #bia curd #bic currant #bhf lemon #bhg light #bhf peach 7with yeast7 #bij potato #bia rice #bhh roll1 or imitation doughnuts #bib rusk #bhe sponge-cake #bib ,,concerning ,,allowances #bid 7,confidential--with ,john47 ,,ripe ,,fruit #cjh ,apples and jelly #cac ,baked pears #cac ,boiled chestnuts #cad ,cocoanut frost on custard #cab ,frosted peaches #caj ,frosted and glac oranges #caa ,melons #cad ,stewed apples #cac ,tropical snow #cab ,walnuts and hickory nuts #cad ,,cakes ,,of ,,all ,,kinds #caf ,cake1 apple #cag filling #cah a ,charlotte la ,parisienne #ccf a ,charlotte cache #cba brown #ccd ,carolina1 without eggs #caf ,charlotte polonaise #cai filling #cai chocolate #cag filling #cag cocoanut and almond #ccj filling #ccj cocoanut sponge #cca cocoanut--richer #cca coffee #ccb cream rose #cbg filling #cbg citron #cce corn-starch cup #cci currant #cdd ,fanny's #cba ,fred's favorite #cci filling #cci fruit and nut #cda ,jeanie's fruit #ccg mother's cup #cbb ,morris #cbf ,mont ,blanc #cbf filling #cbg molasses fruit #ccc ,myrtle's #ccd my lady's #cbi filling #cbi ,may's #cch ,neapolitan 7yellow1 pink1 white1 and brown7 #cbc yellow #cbc pink and white #cbc brown #cbd filling #cbd ,newark #cda ,nellie's cup #caf 8,one1 ,two1 ,three0 cup #cdj orange #cah filling #cai ,orleans #cbe ,pompton #cch raisin #ccc risen seed #cce rich almond #ccf snow drift #cdj filling #cdj ,sultana #cbh unity #ccc white #caf wine #cda ,cakes1 almond--small #cej cocoanut--small #cde cream #cej custard #cea citron--small #ceb ,queen #ceb rich drop #cdf rose drop #cde snow drops #cdf variegated #cde ,cookies1 ,bertie's #cdg carraway #cej ,kellogg #cdg lemon #cdi ,montrose #cdh ,aunt ,molly's #cdh seed #cdh ginger #cec ,lemon macaroons #cdi ,ginger-snaps #ced ,fried jumbles #ced ,seed wafers #cec ,almond icing #cbb ,genuine ,scotch short-bread #ced ,gingerbread1 eggless #cdc half-cup #cdd ,richmond #cdc sugar #cdc ,unity #cdb ,,tea #cef ,,beverages #cfj ,a cozy for a teapot #cfb ,a summer drink #cfb ,coffee with whipped cream #cfh ,caf au lait1 frothed #cfc ,soyer's #cfd ,chocolate1 frothed #cfc milled #cfd ,claret cup #cfe ,curaoa #cga ,ginger cordial #cff ,mulled ale #cfg wine #cfh ,noyau #cga ,orange cream #cgc ,porteree1 very fine #cff ,punch1 milk 7hot7 #cfg rum milk #cfh clear #cfi ,rose syrup #cgb ,shrub1 currant and raspberry #cfi lemon #cgj strawberry #cgj ,tea la ,russe #cfj iced #cfa cold #cfa milk punch #cfa ,vanilla liqueur #cgc ,white lemonade #cfe ,,flavoring ,,extracts #cge ,bitter almond #cgf ,lemon #cge ,orange #cge ,vanilla #cge ,,preserved ,,fruits1 ,,candies1 ,,etc4 #cgh ,candy1 peanut #chc ,dotty ,dimple's vinegar #chd lemon cream #chd marbled cream #chf sugar #chg ,candied lemon peel #cha ,cranberries #chc ,cherries1 canned #cha glac #cha ,chocolate caramels #che cream drops #chf ,maple syrup #chb ,marmalade1 apple #cgh ,dundee orange #chj orange #cgi pear and quince #cgi ,,the ,,scrap-,,bag #chh ,another treasure #cie ,cleansing cream #cic ,for cholera symptoms #chi a cough #chi chapped hands and lips #cib nausea #cia sore eyes #cic throat #chi ,for sudden hoarseness #chh #chh ,mixture for cleaning black cloth1 or worsted dresses #cic ,mustard plasters #cia ,parting words #cih ,pumpkin flour #cid ,seymour ,pudding #cif ,strawberry short-cake #cif ,to clean marble #cid ,welsh rarebit #cig ,,practical--,,or ,,utopian8 ,,part ,i #djb ,,part ,,ii #dbe 8,the very best1 the most sensible1 the most practical1 the most honest book on this matter of getting up good dinners1 and living in a decent1 ,christian way1 that has yet found its way in our household40--,,watchman ,,and ,,reflector4 ,,common ,,sense ,,in ,,the ,,household4 ,a ,,manual ,,of ,,practical ,,housewifery4 ,by ,,marion ,,harland4 ,new ,edition4 ,one volume1 #abmo1 cloth1 ,price1 #a4ge ,,kitchen ,,edition1 ,,in ,,oil-,,cloth ,,covers1 ,,at ,,same ,,price4 ,this edition is printed from new electrotype plates and bound in a new pattern cloth binding1 and also in the favorite 8,kitchen ,edition0 style4 ,the popularity of this book has increased steadily for the last ten years1 and the sale has reached the extraordinary number of ,over #ajj1jjj ,copies4 ,many housekeepers will gladly welcome their old friend in a new dress1 and renew their copies worn by constant use2 or1 as the author herself expresses it1 8,i hope my fellow-workers will find their old kitchen companion in fresh dress1 yet more serviceable than before1 and that their daughters may1 at the close of a second decade1 demand new stereotype plates for still another and like this a progressive edition40 ,with the new edition of 8,common ,sense10 the ,publishers will issue1 in uniform style3 ,,the ,,dinner ,,year ,,book4 ,one volume1 #abmo1 #gbj pp41 cloth1 or 8,kitchen ,edition10 without colored plates #a4ge4 ,,breakfast1 ,,luncheon1 ,,and ,,tea4 ,one volume1 #abmo4 ,cloth1 or 8,kitchen ,edition10 #a4ge4 ,note4--,the ,dinner ,year ,book1 with six colored plates1 illustrating twenty-eight subjects1 handsomely bound in cloth1 will be continued in print at the regular price1 #b4be4 ,for sale by all booksellers1 or sent1 post-paid1 upon receipt of price1 by ,,charles ,,scribner',s ,,sons1 ,,publishers1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 ,,woman',s ,,handiwork ,,in ,,modern ,,homes4 ,,by ,,constance ,,cary ,,harrison4 ,one ,volume1 #hvo1 ,richly ,bound in ,illuminated ,cloth1 with numerous ,illustrations and ,five ,colored ,plates from designs by ,,samuel ,,colman1 ,,rosina ,,emmet1 ,,george ,,gibson1 and others4 ,price1 #b4jj4 ,mrs4 ,harrison's book combines a discussion of the principles of design and decoration1 practical chapters on embroidery1 painting on silk and china1 etc41 with most helpful hints as to the domestic manufacture of many objects of use and beauty in house-furnishing1 and also suggestions for the arrangement and decoration of rooms in the details of screens1 portieres1 the mantel-piece1 etc4 ,,critical ,,notices4 8,a volume quite the most comprehensive of its kind ever published40--,the ,art ,interchange4 8,it is1 indeed1 the most comprehensive and practical guide to the amateur decorative arts that has yet appeared40--,art ,amateur4 8,the work supplies a current need of the day1 which nothing else has met40--,boston ,traveller4 8,unquestionably one of the very best of its class that we have40--,n4 ,y4 ,evening ,post4 8,mrs4 ,harrison has grouped together in her book about as much useful information as it is possible to get together in the same number of pages40--,baltimore ,gazette4 8,mrs4 ,harrison's book is one of the very few books on household art which can be unreservedly commended40--,the ,world4 8,mrs4 ,harrison's suggestions are within the reach of the most limited means40--,the ,critic4 8,full of suggestions1 descriptions1 and illustrations1 of the kind that fascinate all those whose chief joy is in making home beautiful and happy40--,n4 ,y4 ,observer4 8,everything important that relates to the furnishing and ornamentation of houses will be found in this work1 which is rich in important information1 and noticeable for its good taste1 sound judgment1 and practical wisdom40--,boston ,saturday ,eve4 ,gazette4 8,mrs4 ,harrison seems to have included in her work instructions for every sthetic emergency that can arise in a household40--,providence ,journal4 _/ ,for sale by all booksellers1 or sent1 post-paid1 upon receipt of price1 by ,,charles ,,scribner',s ,,sons4 ,,publishers1 #gdc ,,and #gde ,,broadway1 ,,new ,,york 8,one of the ablest of recent ,american novels1 and indeed of all recent works of fiction40--,,london ,,spectator4 ,,roxy4 ,,by ,,edward ,,eggleston1 ,author of 8,the ,hoosier ,schoolmaster10 8,circuit ,rider10 ,etc4 ,one volume1 #abmo1 cloth1 with ,twelve full-page ,illustrations from original designs by ,mr4 ,walter ,shirlaw4 ,price1 #a4ej4 ,,critical ,,notices4 8#8,roxy' may be accepted as the latest example of a purely ,american novel1 and to say the least1 one of the very best40--,new ,york ,tribune4 8,in this novel ,mr4 ,eggleston's powers appear at their best and amplest1 and he has accomplished the by no means easy task of excelling himself40--,boston ,journal4 8,there can be no doubt whatever that #8,roxy' is the best product of ,dr4 ,eggleston's activity in the field of fiction40--,new ,york ,eve4 ,post4 8,as a pure1 but vigorous ,american romance1 ,mr4 ,eggleston's new work is better even than his #8,hoosier ,schoolmaster' and #8,circuit ,rider4'0--,phila4 ,eve4 ,bulletin4 8,it strengthens the author's position as a writer who has brought new life and a decided manliness into our native fiction40--,boston ,courier4 8#8,roxy1' a story whose purport and power are much deeper than the author has before reached40--,springfield ,republican4 8,the story is powerfully told1 and if ,mr4 ,eggleston had written nothing else1 #8,roxy' would place him in a foremost position among ,american authors40--,n4 ,y4 ,commercial ,advertiser4 8,its pictures of ,western life are vivid1 and throughout betray the hand of a master in literature and fiction40--,episcopal ,register4 8,as a faithful picture of ,american life1 it ranks far above any novel published in the ,united ,states during the past twenty years40--,brooklyn ,times4 8,we advise our readers to buy and read #8,roxy4' ,they will find the plot deeply interesting1 and will gather from it not only transient pleasure1 but permanent good40--,louisville ,post4 8,the story of #8,roxy' is ,dr4 ,eggleston's best work4 ,it attains a higher merit than his other works in epic purpose as well as a dramatic form40--,the ,methodist4 8,buy the book and read it1 as it is well worth the time spent to do it40--,washington ,chronicle4 ,the above book for sale by all booksellers1 or will be sent1 post or express charges paid1 upon receipt of the price by the publishers1 ,,charles ,,scribner',s ,,sons1 #gdc ,,and #gde ,,broadway1 ,,new ,,york 8,to those who love a pure diction1 a healthful tone1 and thought that leads up to the higher and better aims1 that gives brighter color to some of the hard1 dull phases of life1 that awakens the mind to renewed activity1 and makes one mentally better1 the prose and poetical works of ,dr4 ,holland will prove an ever new1 ever welcome source from which to draw40--,,new ,,haven ,,palladium4 ,complete ,writings of ,dr4 ,j4 ,g4 ,holland4 ,,with ,,the ,,author',s ,,revision4 ,each one vol41 #afmo1 7sold separately17 ,price1 #a4be4 ,messrs4 ,,charles ,,scribner',s ,,sons have now completed the issue of a ,new ,edition of ,dr4 ,holland's ,writings1 printed from new plates1 in a very attractive style1 in artistic binding1 and at a greatly reduced price4 ,it is believed that the aggregate sale of ,dr4 ,holland's ,books1 amounting as it does to half a million volumes1 exceeds the circulation of the writings of any other ,american author4 ,there is not a single book of his which has not had an unquestionable success1 and most of them have been in such constant and increasing demand that the plates were actually worn out4 ,,essays4 ,,titcomb',s ,,letters1 ,,gold ,,foil1 ,,the ,,jones ,,family1 ,,lessons ,,in ,,life1 ,,plain ,,talks1 ,,every-,,day ,,topics1 ,first ,series1 ,,every-,,day ,,topics1 ,second ,series4 ,a ,new ,volume4 ,,poems4 ,,bittersweet1 ,,mistress ,,of ,,the ,,manse1 ,,kathrina1 ,,puritan',s ,,guest1 ,,and ,,other ,,poems4 ,,novels4 ,,arthur ,,bonnicastle1 ,,bay ,,path1 ,,nicholas ,,minturn1 ,,miss ,,gilbert',s ,,career1 ,,sevenoaks4 #af ,volumes1 in a ,box1 per set1 #bj4jj4 ,complete ,poetical ,writings of ,dr4 ,j4 ,g4 ,holland4 ,with ,illustrations by ,reinhart1 ,griswold1 and ,mary ,hallock ,foote1 and ,portrait by ,wyatt ,eaton4 ,printed from ,new ,stereotyped ,plates1 ,prepared expressly for this ,edition4 ,one ,volume1 #hvo4 ,extra ,cloth1 #e4jj4 8,dr4 ,holland will always find a congenial audience in the homes of culture and refinement4 ,he does not affect the play of the darker and fiercer passions1 but delights in the sweet images that cluster around the domestic hearth4 ,he cherishes a strong fellow-feeling with the pure and tranquil life in the modest social circles of the ,american people1 and has thus won his way to the companionship of many friendly hearts40--,n4 ,y4 ,,tribune4 ,for sale by all booksellers1 or sent post-paid upon receipt of price by ,,charles ,,scribner',s ,,sons1 #gdc ,,and #gde ,,broadway1 ,,new ,,york ,,footnotes3 ,a ,see ,page #bjj4 ,b ,prepared at the ,alden ,fruit ,factory1 ,colon1 ,michigan4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,varied hyphenation retained which will be most obvious in table-spoonfuls and tea-spoonfuls4 ,four instances of 8pt0 were changed to 8pat0 to match the #bb other instances4 ,page #ad1 8ragout0 changed to 8ragot0 ,page #ib1 8ouce0 changed to 8once0 7wine1 boil up once7 ,page #aad1 8juce0 changed to 8juice0 7wine and lemon-juice7 ,page #aah1 8resistance0 changed to 8rsistance0 7well as the pice de rsistance7 ,page #adc1 8beafsteak0 changed to 8beefsteak0 7fry beefsteak in lard7 ,page #afd1 8stiring0 changed to 8stirring0 7,cook two minutes1 stirring7 ,page #agi1 8alwed0 changed to 8allowed0 7if allowed to cool7 ,page #bja1 8browine0 changed to 8brownie0 7a benevolent brownie7 ,page #bac1 8beautifnl0 changed to 8beautiful0 7is a beautiful dessert7 ,page #bag1 8meringue0 changed to 8mringue0 to match rest of usage 7into the mringue on7 ,page #bcf1 8mininum0 changed to 8minimum0 7the minimum quantity of7 ,page #bdd1 word 8milk0 added to text 7into the boiling milk7 ,page #bhe1 ,,bell ,,fritters was missing the actual second ingredient on list though the measurement was there4 ,as flour is mentioned in the directions1 it is assumed that the measurement referred to that and it was added to the text 7#b cups of prepared flour7 ,page #bii1 8bo0 changed to 8be0 7you and all husbands be7 ,page #cjf1 8magnaminous0 changed to 8magnanimous0 7and magnanimous enough7 ,page #cdd1 8,i0 changed to 8#a0 for ,,sugar ,,gingerbread 7#a teaspoonful of soda7 ,page #cde1 number 8#a0 added to the first ingredient of 8grated cocoanut0 for 7,,cocoanut ,,cakes47 ,page #dea1 8,entres0 changed to 8,entres0 7,entres and ,relishes7 ,page #def1 8meringue0 changed to 8mringue0 7,rice mringue7