,,miss ,,parloa',s ,,young ,,housekeeper ,designed ,especially to aid ,beginners ,,economical ,,receipts ,,for ,,those ,,who ,,are ,,cooking ,,for ,,two ,,or ,,three ,,by ,,maria ,,parloa ,,founder ,,of ,,two ,,schools ,,of ,,cookery ,,and ,,author ,,of 8,,the ,,appledore ,,cook ,,book10 8,,miss ,,parloa',s ,,kitchen ,,companion10 8,,miss ,,parloa',s ,,new ,,cook ,,book ,,and ,,marketing ,,guide10 8,,first ,,principles ,,of ,,household ,,management10 ,,etc4 ,,illustrated ,,boston ,,estes ,,and ,,lauriat #ahid ---------------------------------------- -------------------------------- ,,copyright1 #ahic1 ,,by ,,maria ,,parloa4 ,university ,press3 ,,john ,,wilson ,,and ,,son1 ,,cambridge1 ,u4,s4,a4 ---------------------------------------- -------------------------------- ,,preface4 ,,wherever ,i have gone in the last fifteen years in following my calling as a teacher of cooking1 earnest appeals have been made to me to plan my next book for the especial benefit of those who have just begun1 or who are about to begin1 to keep house for two or three4 ,the young wives want to know how to buy supplies for a small family2 how to cook economically and well2 what to do with food that is left over from any meal2 and numerous other things pertaining to their daily work4 ,at last ,i have set about telling them4 ,they will find that it is not necessary to have an immense income in order to live well4 ,strict adherence to careful instructions will1 with a little good sense thrown in1 enable a young housekeeper to accomplish wonders4 ,she can practise economy and at the same time have a table that is attractively and wholesomely spread1--something for which most housekeepers strive without knowing the best way to reach the goal4 ,of course1 not all who begin to build a home are obliged to count every dollar they expend4 ,for the benefit of those who can start in their married life with a servant to aid them and money enough to indulge in luxuries1 some special information and advice are given4 ,but1 after all1 the aim has been particularly to lend a hand to those whose incomes are moderate2 to make the book a simple one1--one that even a girl may take interest in studying4 ,if it prove of value to those young women who are establishing homes for themselves1 its chief mission will be accomplished4 ,m4 ,p4 ,,roxbury1 ,,mass41 #ahic4 ---------------------------------------- -------------------------------- ,,contents4 ,,page ,a ,,word ,,with ,,the ,,young ,,housewife #a ,,about ,,furnishing ,,the ,,house #d ,,division ,,of ,,the ,,household ,,work #bb ,,some ,,things ,,to ,,be ,,learned ,,early #ca ,,work ,,on ,,washing ,,day #dd ,,in ,,the ,,dining-,,room #eb ,,buying ,,food ,,and ,,caring ,,for ,,it #fj ,,soups #hj ,,fish #if ,,how ,,to ,,cook ,,meat #aab ,,sauces ,,for ,,meat ,,and ,,fish #afd ,,salads #agb ,,vegetables #agg ,,miscellaneous ,,dishes #bjj ,,bread ,,in ,,various ,,forms #bag ,,cake #bda ,,pastry #bec ,,puddings #bfj ,,sweets #bhi ,,beverages #cjj ,,preserves ,,and ,,pickles #cjg ,,for ,,those ,,who ,,live ,,on ,,farms #cbd ,,care ,,of ,,the ,,sick #cch ,,when ,,cleaning ,,house #ceb ,,odd ,,bits ,,of ,,useful ,,knowledge #cfa ,,index #cia ---------------------------------------- -------------------------------- ,,miss ,,parloa',s ,,young ,,housekeeper4 ,,chapter ,i4 ,a ,,word ,,with ,,the ,,young ,,housewife4 ,,if one were to get a hundred reputed good housekeepers to come together and give their ideas of what constitutes good housekeeping1 no two would agree upon all points4 ,there are essentials which every one recognizes1 but there are many things which one housekeeper considers of the greatest importance1 whereas another may think the same things of minor consequence or of no consequence whatever4 ,it is a sad fact that some good housekeepers are not good home-makers4 ,the young housekeeper should bear in mind that1 while it is essential that the home should be clean and orderly1 and the food well cooked and regularly served1 this does not make the home4 ,one can get all these comforts in a well conducted hotel or boarding-house1 but the man or woman is to be pitied who has no higher ideal of a home than what is furnished by a hotel or boarding-house1 no matter how sumptuous4 ,a selfish woman can make a good housekeeper1 so far as the keeping of the house in perfect running order is concerned1 but it is difficult for a selfish or lazy woman to make a home4 ,a young woman who would create an ideal home must possess some judgment1 and a heart in which charity and sympathy have a large place4 ,my idea of good housekeeping is where a woman keeps her home sweet and orderly2 provides simple1 well cooked food2 makes her home so restful and cheerful that all who come into it shall be better for breathing the atmosphere of kindness and cheerfulness that pervades the place2 and where the household machinery always runs smoothly because of the constant thoughtfulness of the mistress of the house4 ,a place like this is truly a home1 and the woman at the head of it deserves the respect and admiration of everybody4 ,i have seen such homes among the rich and among the poor1 for neither wealth nor poverty prevents the right person from filling with the atmosphere of comfort and happiness the house of which she is the mistress4 ,a housekeeper's duties are many1 and1 to one nervous and fretful1 they are exhausting4 ,what seems to the woman of good digestion and steady nerves a mere trifle1 to be laughed at and forgotten1 may appear to the delicate1 nervous woman a calamity to be wept over4 ,much of the irritability from which women suffer is due to their expectation of too much of themselves and others4 ,if women would be reconciled to the inevitable1 they might make everybody about them much happier4 ,a choice bit of china may be broken4 ,is it worth the while to make the whole household miserable for what cannot be helped8 ,a dish may be spoiled in the cooking4 ,it will not help your digestion or that of the family to fret over it4 ,you may be naturally very orderly1 but some members of the family may not4 ,will it pay to make them and yourself uncomfortable by worrying over the matter8 ,if your servant or any other member of the household should not come up to your standard1 throw the mantle of charity over the faults that you cannot remedy1 and pray that others may be equally charitable to you4 ,the good housekeeper will certainly look well to the ways of her household1 but her eyes will be those of the kind1 just woman4 ,she will not look for miracles2 she will not expect to get the best supplies and service when paying only the lowest price2 she will not hope to make something out of nothing2 she will be brave enough to live within her means1 even if they be small2 she will not be afraid to do her work honestly and well2 and1 finally1 she will be so true to herself at all times1 and so adjust and simplify her domestic duties that she will not exhaust body and mind in trying to do two persons' work for the sake of 8keeping up appearances40 ,how many families lose all the comforts of home life in this senseless effort6 ,if you stop to consider what this 8keeping up appearances0 means it puts the people in a very unenviable light1 for it simply means that people want to give you a false impression of their possessions4 ,no member of the family is so much injured by this deceptive life as the housekeeper4 ,all her power of body and mind is bent to the task of making the best possible appearance with the smallest amount of expenditure4 ,intellect is cramped in the battle and all repose is gone from home life4 ,no matter how good the housekeeping1 the spirit of the home-maker is not there4 ,no young woman has a right to dwarf her life for such a purpose4 ,let her make the most of the means at her command1 but let her never sacrifice her physical1 moral1 and mental well-being to a desire to make a display disproportionate to her circumstances1 for that is not good housekeeping4 ---------------------------------------- -------------------------------- ,,chapter ,,ii4 ,,about ,,furnishing ,,the ,,house4 ,,in these days of lavish ornamentation and bric--brac1 the young housekeeper must be on guard against filling her house with such furnishings as would make it stuffy and cause it to lack individuality4 ,the home should be an index to the character of the family4 ,do not furnish your house fully until you have lived in it a while4 ,buy at first only such furniture as you need for comfort4 ,when you are settled you can study the needs of each part of the house1 and1 after you have fully determined exactly what you want1 buy it whenever you see an advantageous chance4 ,never decide hastily upon a piece of furniture2 purchase for the future as much as for the present4 ,it is true fashions change in furniture from year to year1 but it is only people of large means who can follow a fashion of this kind4 ,the plain1 elegant styles are quite expensive as compared with the ordinary pieces which are turned out of factories by the thousand1 and which are covered with ornamentation to catch the popular fancy4 ,one quickly wearies of such furniture2 besides1 it is not so well made as the plainer styles1 and therefore gets out of order very easily4 ,get the things necessary for kitchen1 bedroom1 dining-room1 and sitting-room before doing anything about the parlor1 and let every article be of good quality1 no matter how plain4 ,make an estimate of what you can spend on each room2 then get the best things possible4 ,what to ,buy for the ,chambers4 ,one can get a chamber set for as low a sum as twenty-five dollars2 but the prices run up rapidly until the hundreds are reached4 ,handsome1 well made sets1 with little or no ornamentation 7the quality of the wood1 and the finish1 giving them a simple elegance not found in more showy pieces7 cost from forty to seventy-five dollars4 ,the set includes bedstead1 dressing-case1 wash-stand1 towel-rack1 a small table1 two common chairs1 and a rocker4 ,the more expensive sets have the ,english wash-stand4 ,no marble is used with the finest chamber furniture4 ,the springs1 mattresses1 etc41 must be purchased separately1 as a rule4 ,have good ones4 ,have shades and plain muslin curtains for the windows4 ,stain the floors1 if possible4 ,if you prefer not to do that1 use straw matting1 with one rug beside the bed and another in front of the wash-stand4 ,in buying the toilet set select one that has a plain1 fine shape and simple decoration4 ,dining-room ,furniture4 ,there are two articles which one must have for this room3 a table and some chairs4 ,it often happens that the young housekeeper1 not realizing the necessity for having these of generous size1 and well made1 chooses articles that appear good1 but which1 in a short time1 become unstable4 ,oak is the most satisfactory wood for the dining-room4 ,have the table of good width1 as a narrow one never looks well4 ,the chairs should be strong1 broad-seated1 and with high backs4 ,having the chairs and table1 you can wait for the other things1 although a sideboard table is a desirable thing1 if one can afford it4 ,if you cannot have exactly what you want1 be patient4 ,sideboards1 sideboard tables1 and china closets of glass all come in such simple yet tasteful designs that one may be sure to like them all one's life4 ,it will pay to wait for such a piece of furniture4 ,have a hard-wood floor1 if you can2 otherwise have the floor stained4 ,just enough of the floor may be stained to make a deep border1 and a simple rug be placed in the centre of the room4 ,shades1 without any draperies1 answer very well for this room4 ,comfort in the ,sitting-room4 ,in the sitting-room1 where the family gathers for the evening1 and where some members of the household spend a good part of each day1 put all the comfort you can4 ,let it be one of the largest and brightest rooms in the house4 ,there should be a bookcase1 a firm table of good size1 several comfortable chairs1 a couch with plenty of pillows1 a good lamp1 with a shade that will not try the eyes1 some pictures1 a few plants and shades and draperies that will soften1 but not exclude1 the light4 ,if possible1 have an open fireplace4 ,let this be a room that shall always be remembered as one of the pleasantest spots in the world4 ,when possible1 have a hard-wood or a stained floor1 with a rug in the centre4 ,selecting ,carpets and ,rugs4 ,in buying carpets remember that the best are always the cheapest4 ,the more limited one's means are1 the more essential it is that only a good article shall be purchased4 ,the best quality of body ,brussels will outwear two or more of the cheaper tapestry carpets4 ,a finely woven smooth ingrain carpet may cost half a dollar more per yard than one of common texture1 but it will be cheaper in the end4 ,nothing is more unsatisfactory than one of the loosely woven straw mattings4 ,a fine matting1 costing say from sixty to seventy cents a yard1 will last a dozen years or more1 with constant wear1 too4 ,it is so fine that but little dust sifts through1 and the strands do not pull apart1 as in coarser grades4 ,rugs for the centre of the room can be made from a body ,brussels1 with a border to match4 ,they should be tacked down4 ,japanese cotton rugs1 pretty and durable1 cost from three to six dollars4 ,they are good for bedrooms1 bath-rooms1 and sitting-rooms4 ,buy handsome rugs whenever you can afford to4 ,they are a good investment2 for1 unlike carpets1 they do not wear out1 and you can hand them down in the family the same as silver or diamonds4 ,a beautiful ,oriental rug is a joy forever4 ,in selecting one be particular to see that the colors are rich1 and have some brightness4 ,in general1 when choosing carpets1 have the groundwork rather light1 and the colors somewhat neutral4 ,such a carpet will always look clean1 and you will not feel the need of shutting out the sunlight through fear of the carpet's fading4 ,choosing a ,dinner and ,tea ,set4 ,to the young housekeeper of limited means the choice of her table china is quite an important matter4 ,one can get sets for seven and eight dollars1 but ,i should not advise buying anything cheaper than a fifteen-dollar set4 ,if a decorated set be wanted1 take one having soft tints1 because people soon get weary of seeing pronounced colors or patterns4 ,very pretty ,english sets of one hundred and fifty pieces1 decorated in blue1 may be had for fifteen dollars4 ,minton sets of one hundred and thirty-six pieces1 basket-pattern border1 and decorated in a fine shade of blue1 are offered as low as twenty-five dollars4 ,american china sets in colored decorations are sold at about the same price as the ,english4 ,plain white ,french china sets of one hundred and thirty pieces cost about thirty-five dollars4 ,the quality and prices rise rapidly until sets costing hundreds of dollars are reached4 ,in making a choice from the great variety displayed there are several things to consider4 ,for instance1 what price can you afford to pay8 ,is the style one that will be lasting1 and are the goods durable8 ,it often happens that the decoration of a cheap set is much daintier than that of some of the more expensive kinds4 ,the ,english and ,american wares are thick1 and do not chip or break easily2 but when they do chip1 the broken part soon becomes dark4 ,the glaze on these wares cracks readily when exposed to a high temperature4 ,in a dinner set one does not notice particularly that the ware is thick2 but thickness in the cups and saucers is disagreeably noticeable1 especially in the ,english wares4 ,then1 too1 unless one get a 8stock pattern10 it will often be difficult and expensive to replace a broken piece4 ,the dealers intend to carry a pattern five years2 after that one cannot feel sure of replacing a broken piece without much delay and expense4 ,plain white ,french china can always be replaced2 the glaze does not crack when exposed to a high temperature2 if chipped1 the broken part does not become discolored2 the ware is in good shapes2 the cups and saucers are delicate and pretty1 so that a full set of the china is desirable1 which1 to my mind1 is not the case with the ,english or ,american wares4 ,in buying the ,french china it is wise to get plates with rolled edges4 ,it seems to me1 all things considered1 that the ,french china is the most satisfactory1 unless there is to be rather rough handling1 when ,i would advise the purchase of the ,english or ,american productions4 ,in that case ,i would further advise that only a dinner set be bought1 and that something daintier be taken for the tea and breakfast table4 ,odd cups and saucers are quite proper1 and give variety and brightness to the table4 ,odd dessert and salad plates1 also1 are to be preferred to the regulation sets4 ,the dessert plates and cups and saucers that may be picked up here and there in one's travels are constant reminders of pleasant experiences4 ,dainty ,things for the ,table4 ,glass has largely taken the place of silver on some of the most elegant tables1 many housekeepers collecting and prizing cut-glass as they would jewels2 but the woman of moderate means and good taste will find it possible to set her table with plain1 clear glass of dainty and elegant shapes which will add brilliancy to the entire table service4 ,water bottles1 or carafes1 as they are commonly called1 are much used1 and are a great convenience4 ,individual salt-cellars are again used instead of the salt-shakers which were so popular for many years4 ,these salt-cellars come in glass1 dainty china1 and silver4 ,a small silver salt-spoon is placed by each one4 ,the china and silver are by all odds the most effective on the table4 ,pepper bottles of odd designs are placed by the salt4 ,castors are not in favor4 ,bread-and-butter plates may be used at all meals1 but are particularly suited for breakfast1 luncheon1 and tea4 ,they are placed at the left of the regular plate4 ,when the butter and bread are passed1 you put them on this plate1 dispensing with the small butter plate4 ,these little plates are a great help in keeping the table-cloth clean4 ,they come in several sizes and tasteful patterns4 ,fashions in ,cutlery4 ,table cutlery1 as the designation was formerly understood1 included all the knives and forks1 nut-picks1 etc4 ,to-day1 among well-to-do people1 all the forks1 except that which belongs to the carving set1 are either sterling-silver or silver-plated4 ,it is astonishing how the table appliances have multiplied in this luxurious age4 ,for the fish course there are sterling-silver knives and forks of special shapes1 and a broad silver knife and fork for serving the fish4 ,oyster forks of another shape are considered indispensable when raw oysters are served4 ,knives and forks of medium size are used for entres1 the forks being silver and the knives having silver1 silver-plated1 or steel blades4 ,for the meat course the forks are silver and the blades of the knives steel4 ,the dessert knives and forks are silver-plated2 the butter knives that are placed by the little bread-and-butter plates are silver4 ,so it will be seen that the cutlery of to-day does not mean for fine tables what it did formerly4 ,common knives and forks are made with flat tangs1 to which pieces of wood or bone are joined for the handle4 ,in fine knives the tang is made round1 and is pressed into a round groove made in the handle4 ,sometimes this is fastened with a rivet1 sometimes with a spring1 and again with some cement4 ,the handles of the finest knives are weighted1 unless made of a heavy material like silver4 ,this is important1 as it causes the knife to lie flat upon the table4 ,handles are made of sterling silver1 mother-of-pearl1 ivory1 grained celluloid1 plain celluloid1 etc4 ,buckhorn and imitations of buckhorn are used a great deal for carving sets4 ,ivory has been used the most for the best class of knives and forks1 but in furnace-heated houses the ivory is apt to split4 ,even the greatest care does not insure against it1 and dealers find that this often happens while the goods are kept in their stores4 ,as a substitute for ivory1 celluloid1 grained celluloid1 and ivorine are coming into use4 ,these substances neither crack1 stain1 nor turn yellow1 as does the ivory2 which1 of course1 is a great consideration4 ,mother-of-pearl handles cost about twice as much as ivory4 ,with proper care one can keep them in good condition through a lifetime4 ,sterling-silver handles are very handsome and satisfactory4 ,knives and forks with metal handles1 which are plated with the rest of the knife or fork1 are the most commonly used1 because they are so easily cared for and are not liable to get out of order4 ,they are1 however1 not found upon elegant tables4 ,,what ,,is ,,needed ,,in ,,the ,,kitchen4 ,the kitchen is so important a part of the home that the furnishing should be such as to make the work there both easy and successful4 ,the following list may aid the young housekeeper when making her purchases4 ,the woman with a limited purse may find that she will have to strike out many things from the list1 while the woman with a large house and money in plenty will probably extend it4 ,the ,range4 ,upon no one article of household furniture do the comfort and well-being of the family depend so much as upon the kitchen range or stove4 ,a poor range will spoil not only food1 but also good temper and happiness2 whereas the right sort of range1 well treated1 will be a source of the greatest comfort and economy4 ,no matter what else you feel you must economize in1 do not let it be in buying the kitchen range4 ,some ranges have reached such a degree of perfection that it is hard to see where they can be improved4 ,the plainer the range the easier it will be to keep it clean1 and of course the cost will be less than if it be trimmed very much4 ,before making a choice1 examine every part thoroughly4 ,always try to get one that has a large oven in proportion to the size of the range4 ,there should be plenty of dampers that can be used to hasten the fire or to check it1 so that it will keep twelve hours1 if necessary4 ,ranges are made that will do this4 ,learn all the characteristics of your range1 and treat it well2 then it will be an invaluable friend to you4 ,in the kitchen1 as in every other part of the house1 it is economy to furnish with good articles4 ,poor cooking utensils are never cheap4 ,in buying iron utensils1 be sure to get those that are thoroughly finished4 ,the steel goods come higher than the cast-iron1 but they are so smooth that they are four times as valuable in the kitchen as the rougher makes4 ,the granite or agate ware lightens the labors in the kitchen wonderfully4 ,it is1 however1 very expensive1 and is not so well made as formerly4 ,when buying this ware1 examine it closely to see that there is no defect in the enamel4 ,a careful housekeeper who does her own work will find this ware a great comfort1 it is so light1 smooth1 and clean2 and with good treatment it will last well4 ,mixing-bowls come in yellow and white ware4 ,the white is stone china1 and is more durable than the yellow2 and although it costs more than the latter1 it is cheaper in the end4 ,a steamer of medium size is one of the most useful utensils4 ,if it be light and simple1 it will be used frequently for making puddings and for warming over food1 etc4 ,the cheapest kind is made of tin1 and in two parts1 the lower part being a deep saucepan1 into which the water is put1 and the upper part a round pan with a perforated bottom4 ,be particular to see that the cover and all other parts fit well4 ,here is a list of articles with which all kitchens should be supplied3-- ,list of ,articles most in ,use4 ,basins1 of granite ware1--one three-pint1 one two-quart1 one one-gallon4 ,bowls3 yellow1--two two-quart1 one three-quart1 one one-gallon1 two six-quart2 white1--six1 each holding about a pint2 two smooth ones1 each holding about a quart4 ,bread board4 ,bread pans1 two1 for small loaves4 ,broilers1--one for fish1 one for other uses4 ,broom4 ,bucket1 or tin box1 for sugar4 ,cake pans1 three1--one deep1 two shallow4 ,carving knife and fork4 ,case knives and forks1 six each4 ,chairs1 three1--one to be low and comfortable4 ,chopping knife and bowl4 ,coffee-pot4 ,colander4 ,cups and saucers1 half a dozen4 ,dipper1 long-handled4 ,dish-cloths1 two1--one being of wire4 ,dishpans1 two4 ,dish rack4 ,double boilers1 two1--one holding one quart1 the other two4 ,dredgers for salt1 pepper1 and flour4 ,dripping-pans1 two1--large and small4 ,duster4 ,dustpan4 ,egg-beater4 ,flour scoop4 ,flour sieve4 ,frying-basket4 ,frying-pans1--one1 small1 with short handle2 four with long handles1 ,nos4 #a1 #b1 #c1 #e4 ,glass jars for rice1 etc4 ,graters1--one for nutmegs2 one coarse1 for general use4 ,griddle4 ,lemon squeezer1 glass4 ,measuring cups1 two4 ,meat board4 ,meat rack1 small4 ,moulding board4 ,muffin pans1 two1--each holding eight or twelve muffins4 ,pitchers1 four1 for milk1 etc4 ,plates1 one dozen4 ,platters1 two stone-china1 for meat4 ,pudding mould1 melon1 three-pint4 ,quart measure4 ,range4 ,rolling-pin4 ,roll-pans1 ,french1 holding six or eight rolls4 ,scotch bowl1 ,no4 #d4 ,skewers1 set of steel4 ,soap-shaker4 ,spice boxes or jars4 ,spoons1--six teaspoons1 two table spoons1 two wooden spoons1 two large iron spoons4 ,steamer4 ,stewpans1--two one-quart1 two two-quart1 two three-quart1 one six-quart4 ,stone pots1 several small ones1 with covers1 for various kinds of meal4 ,stove-brush4 ,strainers1 two1 small1--one for general use1 the other for gravy2 also one of fine wire4 ,tables1 two2 if possible1 have one covered with zinc or enamel cloth4 ,teakettle4 ,teapot4 ,tin boxes for bread and cake4 ,tin plates1 four1 deep4 ,tin sheet4 ,towels1--three kinds for dishes1 and others for the hands4 ,vegetable masher4 ,,furnishing ,,the ,,linen ,,closet4 ,in olden times the bride came to her new home with a generous supply of linen1 the greater part of which was spun and woven by her own hands2 in many cases1 indeed1 the flax was raised and prepared for the spinning-wheel by her4 ,in some parts of ,europe this custom still exists4 ,the bride of to-day takes great pains and pride in providing her household linen1 many months being given to dainty sewing and embroidery4 ,each article has stitched into it many bright hopes and day dreams4 ,nothing else in the furnishing of the home has blended with it so many tender1 loving thoughts1 and to the woman of sentiment it is more sacred than almost any other household possession4 ,once acquired1 this love for fine household linen will cling to a woman all her life4 ,indeed1 what material thing can she bring to her new home that will give more pleasure than a generous supply for her linen closet8 ,imported ,linens4 ,irish1 ,french1 ,scotch and ,english table linens cover many grades1 from the coarsest to the finest weaving and the most elaborate patterns4 ,all the new designs are large1 but in some of the choicest damasks it is possible to get small patterns1 if they be preferred4 ,the damask sold by the yard rarely reaches a higher price than two dollars and a half4 ,if one wish for especially pleasing designs and extremely fine quality1 it will be necessary to buy the set1--table-cloth and one dozen napkins4 ,the usual width of the best table damask is two yards and a half1 but it may be three yards in width4 ,the cloths come from two and a half to four yards in length4 ,in these handsome cloths the border is deep1 and the centre frequently perfectly plain4 ,table-cloths and ,napkins4 ,the range in quality and price of table linen is greater than that of almost any other fabric4 ,it is a long step from the materials that are so coarse1 so loosely woven that they might be used for sieves1 to the double damask1 so fine that even under a magnifying glass it is almost impossible to discern the threads4 ,one can buy three or four yards of the coarse fabric for about a dollar1 and it is possible to be asked one hundred times as much for a dozen napkins and a table-cloth1 three or four yards long1 of the finer quality4 ,but the average housekeeper does not go to these extremes4 ,it does1 however1 often happen that a woman with a limited purse1 and a thousand calls upon it1 makes the mistake of buying table linen of too inferior a grade4 ,it is not economy to purchase a mixture of cotton and linen4 ,better a coarse all-linen table cloth than a fine one with part cotton1 which may look attractive in the store1 but cannot be laundered well1 whereas the pure linen will improve with age and wear4 ,in purchasing table linen the questions that the housekeeper should ask herself are3 ,will it be subject to hard wear1 and be laundered by inexperienced hands8 ,can ,i afford to replenish it frequently8 ,shall it be fine and beautiful1 or shall it be durable1 with as much beauty as possible under the circumstances8 ,the finest goods are of ,irish and ,french manufacture2 but the ,german1 while coarse1 wear wonderfully well1 and some of them have very handsome designs4 ,nothing in the way of linen lasts longer than the half-bleached damask1 and if one live in the country1 this may be bleached to a snowy whiteness in a few months4 ,in purchasing these ,german goods it is wise to get a cloth that costs at least one dollar and a half or two dollars per yard4 ,a cloth of this kind will outwear several of the cheaper grades that are mixed with cotton1 and if properly laundered it will always look well4 ,of course1 one can get in these goods a fair piece of table linen at seventy-five cents or a dollar per yard1 but the better quality will be found to be the cheaper in the end4 ,dinner1 luncheon1 and tea sets may be had1 the cloth costing no more than if bought by the yard1 with the advantage of having a border all around it4 ,a piece of heavy felt or double-faced ,canton flannel will be required under the table-cloth4 ,it will cost about eighty cents a yard4 ,it is a good plan to get one that will answer when the table is enlarged for guests4 ,it can be folded double when the table is small4 ,size and ,quality of ,napkins4 ,fashion has decreed that a napkin shall not be put on the table a second time until it has been washed4 ,few housekeepers1 however1 have the means to provide themselves with such a supply of napkins1 not to speak of the laundress to care for them2 so the napkin ring is still a necessity in the average household4 ,it is important1 however1 that the supply be large enough to admit of their being changed two or three times a week4 ,for general use a dinner napkin is to be preferred1 unless a separate set of table-cloths and napkins be desired for breakfast4 ,in that case the napkins should be smaller than for dinner4 ,all napkins are finished with a plain hem1 or are hemstitched4 ,fringe is rarely used1 except on fancy doilies4 ,the plain square napkin comes in all sizes1 from twenty inches to the size of the dinner napkins1 which measure twenty-seven inches2 and the cost is anywhere from one dollar and a half to fifty dollars a dozen4 ,at five or six dollars a dozen one can get napkins that are good enough for ordinary use4 ,the cheaper and smaller ones are unsatisfactory4 ,whenever possible1 the napkin should match the cloth4 ,one cloth will outwear two sets of napkins2 therefore it is well to get two dozen napkins to each cloth4 ,one cannot err in laying in a generous stock of plain ones1 but the style of the small fancy napkins is constantly changing1 and one should not buy too many of them at a time4 ,a ,word about ,doilies4 ,small square or round doilies are used a great deal under finger bowls1 ,roman punch1 and sherbet glasses4 ,these dainty bits of napery can be purchased in all the stores where embroidery and materials for needlework are sold2 also in the linen stores4 ,these doilies are either hemstitched or fringed4 ,the embroidery is usually in washable silks1 fine flowers or ,dresden patterns being the favorites4 ,doilies also come in ,irish point1 ,mexican work1 and various kinds of lace4 ,larger doilies for bread1 cake1 cheese1 etc41 are embroidered in white or colored silks1 with appropriate mottoes4 ,ladies who wish to do this kind of work for themselves1 or their friends1 can send to a stamping and embroidery store for a sample doily1 and the materials for a dozen or more4 ,one should aim to get as much variety as possible in color and design in the dozen4 ,a very fine linen is the material generally used4 ,at the ,oriental stores there can be found a small doily1 of a crpe-like material1 thickly embroidered with silk1 or silver and gold thread4 ,they come with and without a fringe1 the fringed ones costing more than twice as much as those without4 ,i prefer those without the fringe for table use4 ,these doilies can be washed1 but it must be with great care4 ,if the housekeeper will be careful to wash and iron her doilies herself1 they will always look fresh and dainty4 ,make a strong suds with hot water and white castile soap2 wash the doilies in this1 and rinse them in several warm waters4 ,squeeze them very dry1 and spread them on a clean towel1 and cover another towel over them4 ,roll up tight and iron immediately4 ,tea1 ,carving1 and ,tray ,cloths4 ,for the small tables that are set for five o'clock teas and card parties1 etc41 there are many pretty and inexpensive cloths4 ,plain linen1 with a plain or double row of hemstitching1 makes a satisfactory cloth4 ,the cost is about one dollar for a cloth measuring a yard square2 plain damask1 with hemstitching1 costs from one dollar and a half to two dollars a square yard1 and one dollar more for a cloth measuring two square yards4 ,some long damask cloths1 with open-work borders and a fringe1 cost four or five dollars4 ,small hemstitched cloths of linen and damask come for carving cloths1 tray cloths1 and centre pieces4 ,they cost all the way from twenty-five cents upward4 ,these are useful in protecting the table1 and they may be made decorative by embroidery4 ,sheets and ,pillow ,cases4 ,sheets should always be of generous length and width2 never less than two yards and three quarters long1 with the breadth1 of course1 depending upon the width of the bed4 ,while linen sheets are desirable1 they are not within the means of all housekeepers of even fair incomes4 ,cotton cloth makes a most satisfactory all-the-year-round sheet1 and a good quality can be purchased at from twenty-five cents to seventy-five cents per yard1 the cloth being from two yards to two and a half wide4 ,indeed1 one can buy good sheets already made1 two yards and a half wide1 for one dollar and a quarter or one dollar and a half apiece4 ,it is always more economical to buy the cloth and make them at home1 for two hems do not mean much work4 ,unbleached sheeting may be made up1 and bleached on the grass4 ,buy unbleached cotton for servants' sheets and pillow cases1 but do not make them too small4 ,if the bed linen be made of generous proportions it will protect the bedding1 and be more comfortable for the sleepers4 ,linen sheets three yards long can be bought for from five to fourteen dollars per pair4 ,pillow cases to match sell from two to three dollars and a half per pair4 ,the finest are hemstitched4 ,bed ,spreads and ,blankets4 ,for many years the honeycomb and ,marseilles spreads have been almost universally used4 ,they are still sold in large quantities1 and will always be popular1 for they need only to be hemmed in order to be made ready for use4 ,they do not rumple readily1 they keep clean a long time1 and are1 indeed1 a most serviceable article4 ,the ,marseilles quilts cost from two to fifteen dollars4 ,some come in colors2 but let no housekeeper be tempted by their beauty1 for she will find it a difficult matter to make them harmonize with the other furnishings of her rooms4 ,dimity is being used again4 ,it costs from two dollars and a half to four dollars and a half a spread4 ,if one wish to make a bolster scarf to go with the dimity1 it will be necessary to purchase a small spread and cut it in two4 ,these spreads1 being dainty and easily washed1 are in great favor4 ,materials for spreads come in all sorts of fabrics4 ,gobelin cloth and what is called basket cloth1 both soft1 pretty goods1 are found two yards wide1 and cost about one dollar and a half a yard4 ,these materials are made into spreads and bolster scarfs2 or1 instead of the scarfs1 a round bolster may be covered with the material4 ,these spreads and scarfs are often embroidered in washable silks4 ,next to bed linen and towels in plenty1 one of the essentials for the health and comfort of the household is the stock of blankets4 ,cotton batting comforters are cheap and warm1 but extremely debilitating to the sleeper2 and since they cannot be washed1 they are uncleanly1 as compared with the woollen coverings4 ,use plenty of blankets instead1 and have them washed frequently4 ,for people of limited means1 blankets that cost from five to six dollars a pair are serviceable4 ,people are buying more blankets that are made of part wool and part cotton than of the all-wool patterns4 ,this is because they can be washed frequently without shrinking4 ,select a smooth1 soft blanket with white cotton binding4 ,the simpler the border the longer it will please you4 ,if possible1 have a pair of summer blankets for each bed4 ,these cost from three to ten dollars a pair4 ,they can be washed as easily as a sheet1 and are a source of the greatest comfort in hot weather4 ,as they will last the greater part of a lifetime1 get good ones4 ,when blankets are not in use they should be folded smoothly1 pinned in sheets1 and placed on shelves in the linen closet4 ,bath and ,bedroom ,towels4 ,in nothing relating to the supplies of her house does the average housekeeper make so many errors as in the matter of towels4 ,it has not been wholly her fault in the past1 but it certainly will be in the time to come1 if bright borders and deep fringes decorate the towels with which she furnishes her chambers and bath-rooms4 ,as in the past1 so it is now3 there is nothing so satisfactory for general use as the huckaback towels4 ,they are excellent for absorbing water1 and the slight friction is both pleasant and healthful4 ,they are now hemstitched1 and cost from twenty-five cents to a dollar and a half apiece1 according to size and quality4 ,the goods can be bought by the yard if one prefer to make her own towels4 ,there are huckaback towels of fancy weaving1 which1 hemstitched1 cost from fifty cents to on dollar and a quarter apiece4 ,some of these are fringed1 at thirty-seven and a half cents apiece4 ,damask towels1 which are really more for show than use1 cost from twenty-five cents to two dollars and a half4 ,for the bath-room there are really so many good things that it is a difficult matter to choose4 ,there always should be soft coarse towels that will absorb water quickly1 and at the same time cause a slight friction4 ,the towels also should be of generous size4 ,the huckaback is always good for drying off1 but there should be a good friction towel after this4 ,among the good bath towels are crash towels1 at twenty-five cents apiece4 ,oxford towels1 something like huckaback1 but very large--#bf #ej inches--are one dollar apiece4 ,imperial bath towels1 of a peculiar style of weaving1 absorbing water like a sponge1 cost a dollar apiece4 ,turkish towels make an excellent friction towel1 and are within the means of all4 ,they can be bought for even less than twenty-five cents2 but ,i would not advise anything cheaper than twenty-five or fifty cents1 as a towel of this kind should be large4 ,an article which to me seems ideal as a friction towel is the kind made of linen tape1 which costs one dollar4 ,for ,kitchen and ,pantry4 ,there should be a generous supply of kitchen and pantry towels4 ,nothing is more satisfactory for glassware than the plaid linen towels4 ,these should be kept for silver1 glass1 and fine china4 ,goods of this same character come in stripes1 and cost from twelve and a half to thirty-seven and a half cents per yard4 ,fine ,russian crash1 when softened by a little wear1 makes the best kitchen dish towel4 ,it grows finer and whiter with each week's use1 whereas the very coarse fabric really never softens4 ,every kitchen should be supplied with half a dozen stove towels4 ,get twilled brown cotton crash2 cut it into yard-and-a-half lengths and hem it4 ,keep but two of these towels in the kitchen1 and have one washed each day4 ,they are to use in handling the pots and pans about the stove and oven4 ,there should be a generous allowance of crash towels in the kitchen1 as every utensil should be carefully wiped with one that is clean and dry4 ,the hand towels in the kitchen should be soft and smooth4 ,frequent wiping on the rough ,russian crash will soon make the hands red and rough1 as this hard fabric scratches and does not wipe dry4 ,a twilled crash of cotton and linen1 which may be bought from twelve and a half to fifteen cents a yard1 makes satisfactory hand towels4 ,there are many varieties4 ---------------------------------------- -------------------------------- ,,chapter ,,iii4 ,,division ,,of ,,the ,,household ,,work4 ,it is a perplexing task for young housekeepers to divide properly the weekly work of the household4 ,even when ,i start to write on the subject1 many difficulties present themselves1 as no two houses are conducted on exactly the same plan4 ,what would be the right thing for one home would be entirely impracticable in another4 ,the woman who does her own work1 or keeps but one servant1 must1 of course1 plan her work quite differently from the woman who keeps two or more servants4 ,then1 too1 the place and mode of living will influence the arrangement of household work4 ,for example1 in the country the style of living is much simpler than in the city2 the hours are more regular1 there are fewer stairs to go over1 less dirt and dust accumulate1 and1 in short1 practically all the work is done on two floors4 ,this makes the duties of mistress and maid lighter than in the city house4 ,the pure air1 quiet surroundings1 and long1 uninterrupted hours make it possible for a woman to accomplish a great deal of housework in a day1 and yet have leisure for reading1 sewing1 and quiet thinking4 ,but1 on the other hand1 the city housekeeper has her advantages1 such as the house fitted with all modern conveniences2 stores and markets close at hand2 and1 if extra or heavy work is to be done1 easy means of getting men and women to do it4 ,the changing scenes in the city take woman out of herself and the narrowing cares of home life1 and keep her interested and in touch with the world1 thus making her duties less irksome than they might be in a regular and monotonous life4 ,yet1 no matter where one resides1 there are certain daily duties that must be attended to if people would live decently and in order4 ,i will try to map out programmes of these duties1 so that the inexperienced housekeeper will be able to outline her daily work by them4 ,it is not to be expected that these programmes will be followed exactly2 they are simply suggestions which each housekeeper may adapt to the exigencies of her own household4 ,every-day ,duties4 ,as there are many routine duties that must be performed every day1 ,i will treat of them here4 ,special work will have a day assigned to it4 ,it is almost appalling to look at the list of daily duties of the household1 when one remembers that it frequently happens that there is but one pair of hands to do all the work2 yet there are thousands of women who are well and happy in passing their lives that way1 knowing that they contribute to the health and comfort of their families4 ,if there be system in doing the work1 the burden will be materially lightened4 ,each member of the family has his or her duties4 ,habits of order and punctuality should be cultivated4 ,being late at meals and leaving things out of place will increase the burdens of the housekeeper in a marked degree4 ,what to do in the ,morning4 ,first1 make the kitchen fire2 take up and sift the ashes4 ,after brushing all the dust from the range1 wash off the surface with a cloth and soap and water2 then polish it with stove blacking4 ,rinse out the teakettle1 and after the water has been running from the cold-water pipes for about five minutes1 fill the kettle and place it on the fire4 ,sweep and dust the kitchen4 ,put the breakfast dishes on to heat4 ,air the dining-room and set the table2 then prepare and serve the breakfast4 ,clear the breakfast table1 assorting the dishes and freeing them from scraps of food4 ,soak in cold water any dishes that are soiled with mush1 milk1 or eggs2 put the silver in a pitcher of warm water4 ,go up stairs and open the chamber windows1 if they were not opened the first thing in the morning4 ,take the clothes from the beds1 one piece at a time1 and spread over chairs or a low screen1 so that the air shall pass through them freely4 ,beat the pillows and bolsters1 and place them in a current of air4 ,turn the mattresses so that they shall be aired on all sides4 ,leave the rooms to air for an hour1 or longer if possible4 ,return to the kitchen and wash the dishes2 then put them away at once4 ,wash the dish-towels in plenty of soap and water1 and rinse thoroughly2 when possible1 dry them out of doors4 ,air1 brush1 and dust the dining-room2 then draw the shades4 ,make the beds1 empty the slops1 and wash and wipe the bedroom toilet china4 ,put the rooms in order and dust them4 ,next wash the basins and the bath-tub1 if necessary1 and dust the bath-room4 ,dust the halls and sitting-room1 and any other rooms that may require it4 ,collect the lamps and trim them4 ,prepare the dinner or luncheon4 ,if you live in the city1 the vestibule and sidewalk must be swept1 and perhaps washed4 ,the earlier this work is done1 the better1 as there will be less annoyance from frequent passers early in the morning4 ,if the home be in the country1 the front and back steps and the piazzas should be swept at the hour most convenient for the housekeeper4 ,in freezing weather do not1 of course1 attempt to wash the piazza1 steps1 or sidewalk1 as the result would be an icy surface1 dangerous to limb and life4 ,special ,work for ,special ,days4 ,on ,monday1 as soon as the water is warm1 put the clothes to soak in strong suds4 ,after the breakfast dishes have been washed1 begin to wash the clothes4 ,while one boilerful is being scalded and a second batch of clothes has been prepared for the boiler1 put out the line4 ,now put the scalded clothes in the rinsing water4 ,take nearly all the hot suds from the boiler1 and replace with clean cold water1 putting the second batch of clothes to scald in this4 ,rinse the first lot and put on the lines to dry2 continue the work until everything except the flannels and colored articles have been washed4 ,while the coarse towels are being scalded1 wash and hang out the flannels2 next wash the colored things4 ,when all the clothes have been hung out1 empty the boiler and wash and wipe it until perfectly dry2 also clean the laundry4 ,now take a luncheon4 ,do the chamber-work1 and then prepare the family luncheon or dinner4 ,the brushing up and dusting must be omitted to-day4 ,after the noonday meal1 wash the dishes and clean up the kitchen4 ,bathe1 and change your clothes2 and after resting1 take the clothes from the lines and sprinkle and fold them4 ,flannels must be taken in while they are still slightly damp4 ,iron the flannels1 and after that prepare the evening meal4 ,in the short winter days it will be best to wash the flannels and colored clothes before the white articles1 as the more rapidly a woollen or colored fabric dries the better it will look4 ,on ,tuesday1 directly after the breakfast dishes have been washed and the dining-room put in order1 begin ironing1 starting with the plain pieces1 such as sheets and pillow-cases4 ,as soon as the irons work smoothly1 iron the starched clothes4 ,in about two or three hours the fire must be replenished4 ,when this is done1 and while it is burning up1 do the chamber work4 ,if all the ironing cannot be done in the forenoon1 finish it1 if you can1 in the afternoon4 ,the meals for washing and ironing days should be as simple as possible4 ,where one ,servant is ,kept4 ,if there be one servant in the house1 the mistress can make these two days less burdensome1 if she herself will wash the breakfast dishes1 put the dining-room in order1 and make the beds4 ,if there be children in the family1 they can be taught to do the lighter work4 ,in suggesting that the chamber work be left until the fire is renewed1 it is supposed that hard coal is used4 ,if wood or soft coal be used1 the fire will have to be replenished frequently2 and since these substances burn much more readily1 the time for chamber work will be limited unless the draughts be closed4 ,wednesday is often taken by housekeepers for a sort of off day2 but if1 as is the case in many ,eastern towns1 ,thursday be the servant's day out1 it will be better to sweep on ,wednesday1 and have the lighter work done on ,thursday4 ,once in two weeks should be often enough for a thorough cleaning of most of the rooms in a well regulated house4 ,a room properly cleaned will be in a better sanitary condition at the end of two weeks than one that is only half cleaned every week4 ,if the floors be of natural wood1 or be stained or painted1 the dust and lint must be wiped off with a dry cloth every few days1 but if the floors be carpeted the thorough sweeping once in two weeks should be sufficient1 except in a sitting-room or dining-room4 ,i will give the method of cleaning a room properly4 ,these directions1 slightly modified1 apply to all rooms4 ,cleaning a ,room by ,system4 ,remove the draperies1 and dust and remove all small articles4 ,dust all the furniture1 removing the lighter articles and covering the heavy pieces2 dust and cover the pictures4 ,brush the walls and ceilings1 being careful to remove all dust from the tops of the doors and windows4 ,brush all dust from the window frames1 ledges1 and blinds4 ,if there be rugs on a bare floor1 roll them up and put them out of doors to be beaten and aired2 then sweep the floor with a soft brush4 ,after all the dusting and washing of windows has been finished1 rub the floor with a soft1 dry cloth4 ,if it be a stained or painted floor1 wipe it a second time with a cloth slightly dampened with kerosene2 or if it be polished1 do the polishing at this time4 ,if the room be carpeted1 sweep it with a clean broom2 if the carpet be very dusty1 sprinkle over it1 before sweeping1 corn meal or sawdust1 slightly dampened2 or1 if it be more convenient1 take dry salt4 ,let the dust settle1 then sweep the carpet a second time4 ,now dust the room1 wash the windows1 and remove the covers from the furniture and pictures4 ,after this has been done1 put two gallons of tepid water in a pail with four tablespoonfuls of household ammonia4 ,wring a cloth out of this and wipe the carpet1 rubbing hard to remove any dust4 ,beat the rugs by spreading them face down on clean grass or a smooth board and beating with a switch or rattan beater4 ,if it be impossible to lay them flat1 hang them on a line and beat them4 ,place them on the floors1 and put the furniture1 ornaments1 and draperies in place4 ,clean one or more rooms in this manner on ,wednesday morning4 ,prepare the noonday meal1 and after this has been served1 and the dining-room and kitchen put in order1 rest until it is time to attend to the evening meal4 ,the ,last ,half of the ,week4 ,on ,thursday1 after the regular work is done1 the morning should be devoted to various odd tasks1 such as cleaning the refrigerator1 and inspecting and cleaning the cellar4 ,see that no decaying vegetation1 damp paper1 etc41 is there4 ,wash the cellar stairs4 ,next clean the kitchen and prepare something for the evening meal2 then serve the noonday meal4 ,the remainder of the weekly sweeping should be done on ,friday morning4 ,every two weeks the silver should be cleaned in the afternoon4 ,many housekeepers clean silver every week1 but if it be properly washed and wiped each day this will be unnecessary4 ,as there must be some extra cooking done on ,saturday for ,sunday1 plan for that on ,friday1 making all the arrangements possible1 so that this work may be done early ,saturday morning1 while the fire is at its best4 ,all the materials for cooking should be in the house on ,friday afternoon or early ,saturday morning4 ,if fruits are to be prepared for the next day's baking1 get them ready some time on ,friday4 ,saturday is usually a busy day4 ,extra cooking and cleaning must be done1 that the work on ,sunday may be light4 ,many housekeepers change the beds on ,saturday1 rather than on ,sunday4 ,if this be the practice1 when the rooms are put to air1 remove the soiled linen and spread out the fresh1 that it may be well aired4 ,if possible1 rise early enough to clean the steps1 piazza1 and sidewalk before breakfast4 ,as soon as the regular morning work is done1 attend to the extra cooking4 ,when this is finished1 clean the kitchen and its closets1 the china closets1 and the back hall4 ,a ,day of ,rest4 ,plan to have as little work as possible to do on ,sunday1 but do not fall into the error of wearing yourself out on ,saturday and making all the family uncomfortable on ,sunday1 simply because you would not break the ,sabbath4 ,the woman who manages to keep her family comfortable and happy on this day1 even if it be necessary to do a little extra work to attain that end1 will have a better moral and spiritual influence than she who makes all the members dread the day as being one of the most uncomfortable in the whole week at home4 ,in most families on this day the breakfast is late and the dinner served about two o'clock1 the supper being light and informal4 ,while there are many housekeepers who still cling to the old custom of having cold dinners1 the majority have a hot one1 as it often happens that this is the only meal throughout the week at which the whole family is sure to meet4 ,if but one servant be kept1 she ought not to be required to perform any duties after the dinner dishes have been washed and put away4 ,the remainder of the day and evening should belong to her4 ,if there be no servant1 the housekeeper surely is entitled to what little rest she can get after dinner1 and the other members of the family should find it a pleasure to prepare whatever light refreshments may be required in the evening4 ,remember that there are heavy duties for ,monday morning1 and do not leave a lot of dishes in disorder to add to these burdens4 ,two or ,more ,servants in a ,family4 ,the round of duties for the week having been thus outlined1 ,i wish to make a few suggestions to the woman who keeps two or more servants4 ,the duties must be so divided that each shall bear her proper proportion of the work4 ,in the case where there are several servants1 there is greater ceremony in the mode of living4 ,suppose there be two servants1 and the family be fairly large4 ,the second girl must do all the upstairs work1 take care of the parlors1 halls1 dining-room1 china closet1 etc4 ,it will be her duty to care for the silver1 glass1 and fine china4 ,every evening1 after the dining-room work is finished1 she will go to the chambers1 empty all slops1 refill the water pitchers1 turn back the bed clothes1 and lay the night garments on the bed4 ,she will draw the shades and see that there is a stock of matches1 towels1 etc4 ,in the morning she will attend to the dining-room1 put the breakfast dishes on to heat1 dust the lower halls and parlors1 and sweep the steps and sidewalk4 ,the cook will care for all the lower part of the house1 her own room1 the cellar1 and the back steps and stoop4 ,the washing and ironing must be divided between them4 ,it is usual to have the cook do the plain washing and ironing1 while the second girl takes the starched clothes4 ,if1 however1 the second girl be required to do plain sewing1 the cook does the heavier part of the washing4 ,in the matter of the duties of a servant each housekeeper must make her own laws1 but the more servants there are1 the more clearly must each one's responsibility be defined1 and the mistress will save herself an immense amount of annoyance if she will take pains to divide the work of the household with good judgment and with justice1 not allowing any dictation in the matter4 ,she should not be hasty in reaching a conclusion1 but should be firm in her decisions4 ---------------------------------------- -------------------------------- ,,chapter ,,iv4 ,,some ,,things ,,to ,,be ,,learned ,,early4 ,proper ,management of ,fires4 ,,one of the first things a young housekeeper must master is the science of managing fires4 ,now1 a coal fire is like some people3 it will stand a certain amount of nagging1 pressure1 and neglect1 but it will make you suffer in some way for all your abuse4 ,on the other hand1 with uniformly fair treatment1 it will repay a hundred-fold in comfort4 ,the demands upon the kitchen fire are varied4 ,sometimes we want a very hot oven or surface1 and again we must have only a moderate amount of heat4 ,the degrees of heat must be regulated by the various checks and draughts in the range1 rather than by the use of a greater or less amount of coal4 ,in the morning remove all the ashes and cinders4 ,put the shavings or paper on the grate loosely1 and then put in the kindling wood1 crossing the pieces1 that there may be a free circulation of air4 ,open all the draughts and light the fire4 ,as soon as the wood begins to burn1 put on some coal4 ,let the fire burn for ten minutes2 then shut all the dampers1 but keep open the draught in front of the fire4 ,when the coal begins to burn well1 add enough fresh fuel to come nearly to the top of the lining of the fire-box4 ,keep the front draught open until all the coal has become ignited1 but not until it becomes red-hot4 ,now close the front draughts1 and the fire will be hot enough for anything you may want to do for hours to come4 ,should you want only a moderate heat1 there are checks with all modern ranges which enable you to make the combustion very slow4 ,if greater heat be wanted1 open the draughts1 and in ten minutes you will have a glowing fire4 ,these are the great secrets of always having a good fire when you want it3 ,do not let the coal burn to a white heat2 when you do not require a hot fire1 open all the checks2 when you want a hot fire1 close the checks and open the draughts2 and1 of course1 the moment there is no further need of a hot fire1 close the draughts and open the checks again4 ,a fire built and managed in this manner can be used constantly for four or five hours4 ,points about the ,furnace ,fire4 ,the furnace fire should be shaken down and raked perfectly clear in the morning4 ,a few shovelfuls of coal should be put on1 and all the draughts opened4 ,the ashes should then be taken up4 ,as soon as the coal begins to burn well and the fire looks clear at the bottom1 put in enough coal to come almost to the top of the fire-pot4 ,keep the draughts open until all the gas has burned off2 then close them1 and later1 if the fire be too hot1 open the checks4 ,except in extremely cold weather1 this is all the attention that ought to be necessary through the day4 ,the fire must be raked down and fresh coal or cinders put on in the evening1 but a small amount of coal will answer for the night1 unless the draughts have been open the greater part of the day4 ,on an extremely cold day it may be necessary to have the draughts open a part of the time1 and some coal put on at noon4 ,all the clinkers should be removed when the fire is raked down in the morning4 ,the water pan should be replenished at least once a day4 ,some careless people leave the ashes for a day at a time at the bottom of the furnace1 where they absorb the heat1 robbing the house of its share4 ,if the furnace fire be allowed to burn to a white heat it will be ruined for that day1 unless more coal be put on a little later4 ,the cold-air boxes must admit enough air to drive the hot air through the house1 but not more than can be heated4 ,heating stoves and open grates are to be managed as far as possible the same as a furnace4 ,with the stove there is no trouble1 there being plenty of checks and draughts4 ,the open grate is not so well provided4 ,keeping the ,refrigerator ,sweet4 ,few duties are more important than that of keeping the refrigerator in perfect condition4 ,if the lining be broken in any part1 so that the water soaks into the wood1 attend to the relining at once2 or1 if the refrigerator be not worth that1 discard it wholly4 ,never have the waste-pipe connected with the plumbing in the house4 ,have the refrigerator placed where it can be flooded with air and light whenever necessary1 but1 of course1 in as cool a place as possible4 ,once a week have everything removed from it4 ,take out the shelves and wash them in hot soap-suds2 then pour boiling water over them4 ,place them in the sun2 or1 if that fails1 by the range1 that they may be perfectly dried4 ,now take out the ice rack and wash and scald in the same way1 except that1 as there are grooves or wires in this1 the greatest care must be used to get out every particle of dirt that may have lodged there4 ,next wash out the ice compartment1 running a flexible wire rod down the waste-pipe1 that nothing shall lodge there4 ,put two tablespoonfuls of washing soda into a quart of boiling water and set on the fire4 ,when this boils1 pour it into the ice compartment2 follow this with a kettleful of boiling water1 and wipe dry4 ,now wash the other parts of the refrigerator with hot soap-suds1 and wipe perfectly dry4 ,be careful to get the doors and ledges clean and dry4 ,leave the refrigerator open for an hour1 and then return the ice and food to it4 ,plan this work for a day when the iceman is due4 ,the work should be done immediately after breakfast1 so that the refrigerator shall be ready when the ice comes4 ,should you1 after this care1 still have trouble1 do not use the refrigerator4 ,it will be far better to get along without the comfort it affords than to endanger health and life by using a contaminated article4 ,food never should be put in a refrigerator while warm1 because it absorbs the flavors of other food and also heats the refrigerator4 ,getting the ,greatest ,good out of ,lamps4 ,in these days1 when lamps are used so much1 the care of them is quite an important matter4 ,if the lamps be good and have proper attention1 one cannot wish for a more satisfactory light2 but if badly cared for1 they will be a source of much discomfort4 ,the great secret of having lamps in good working order is to keep them clean and to use good oil4 ,have a regular place and time for trimming the lamps4 ,put a folded newspaper on the table1 so that any stray bits of burned wick and drops of oil may fall upon it4 ,wash and wipe the chimneys and shades4 ,now take off all loose parts of the burner1 washing them in hot soap-suds and wiping them with a clean soft cloth4 ,trim the wicks and turn them quite low4 ,with a soft1 wet cloth1 well soaped1 wipe the burner thoroughly1 working the cloth as much as possible inside the burner1 to get off every particle of the charred wick4 ,now fill the lamps within about one inch of the top1 and wipe with a damp towel and then a dry one4 ,adjust all the parts and return them to their proper places4 ,whenever a new wick is required in a lamp1 wash and scald the burner before putting in the wick4 ,with a student lamp1 the receptacle for waste oil1 which is screwed on the bottom of the burner1 should be taken off at least once a week and washed4 ,sometimes a wick will get very dark and dirty before it is half consumed4 ,it is not economy to try to burn it2 replace it with a fresh one4 ,the trouble and expense are slight1 and the increase in clearness and brilliancy will repay the extra care4 ,when a lamp is lighted1 it should not at once be turned up to the full height2 wait until the chimney is heated4 ,beautiful shades are often cracked or broken by having the hot chimneys rest against them4 ,now1 when lighting a lamp be careful that the chimney is set perfectly straight1 and does not touch the shade at any point4 ,the shade should be put in place as soon as the lamp is lighted1 that it may heat gradually4 ,take ,good ,care of the ,plumbing4 ,the care of the plumbing is an important duty2 yet1 provided there be nothing wrong about the plumbing at the start1 and the supply of water be constant and generous1 this duty will not be found a hard one4 ,the housekeeper should impress upon the younger members of her family the importance of thoroughly flushing the water-closets4 ,she should at least once a day personally see to it that there is sufficient flushing4 ,the best time for this is after the morning work is done4 ,the laundry tubs should be thoroughly rinsed after washing4 ,be free with the water1 that no trace of suds shall be left in the pipes4 ,after the midday work is done1 and again at night1 the pipe in the kitchen sink should be thoroughly flushed with hot water1 if possible4 ,in case there be no hot water1 be generous with the cold4 ,once a week put half a pint of washing soda in an old saucepan1 and add six quarts of hot water4 ,place on the fire until the soda is all dissolved2 then pour the water into the pipes1 reserving two quarts of it for the kitchen sink4 ,have an old funnel to use in the bath-tub and basins1 that the hot soda shall not touch any of the metal save that in the pipes4 ,particles of grease sometimes lodge in the sink-pipe and cause an unpleasant odor4 ,the hot soda dissolves this grease and carries it away4 ,copperas will remove odors from drain-pipes4 ,put one pound of the crystals in a quart bottle and fill up with cold water4 ,cork tightly and label1 writing 8,poison0 on the label4 ,pour a little of this into the pipes whenever there is any odor4 ,if thorough flushing and an occasional use of the hot soda will not keep the pipes sweet1 there is something wrong with the plumbing1 and it should be attended to at once4 ,it seems as if one need not caution people in regard to throwing into either water-closet or basin anything that may clog the pipes1 but it is because of ignorance or carelessness on the part of the people who use these conveniences that much of the trouble with the pipes arises4 ,here are some of the things that should never have a chance to get into the pipes3 hair1 lint1 pieces of rags1 no matter how small2 matches1 fruit peelings1 etc4 ,if for any reason there should be a bad odor from the drain1 two tablespoonfuls of carbolic acid1 mixed with a cupful of cold water and poured into the pipes1 will prove a good disinfectant4 ,a small bottle of carbolic acid1 plainly labelled1 always should be kept in the house1 out of the reach of the children4 ,about the ,bath-room4 ,the bath-room should have special attention daily1 and once a week a thorough cleaning4 ,a woollen carpet is not desirable for this room4 ,the floor may be of tiles1 or of hard wood1 stained or painted1 or be covered with lignum or oil-cloth4 ,of course1 there must be a rug or two4 ,the ,japanese cotton rug is cheap and pretty for this purpose2 or1 one can make rugs from pieces of carpet4 ,not only should the wash-basin be washed clean and the bowl in the water-closet washed every day1 but1 if the bath-tub has been used1 this too should be washed and carefully wiped dry4 ,dust the room1 and hang the soiled towels where they will dry before being put in the hamper provided for such things4 ,once a week give the room a thorough cleaning4 ,wash the toilet articles4 ,wash all the marble with soap and water1 and if there be any spots that are not easily removed1 put a little sand soap on the wash-cloth and rub the spot well4 ,the bowl in the water-closet should have a good scrubbing with sand soap4 ,rub the bath-tub with whiting1 wet with household ammonia1 and then wash it with plenty of hot water and wipe dry4 ,never use for the bath-tub sand soap1 or any substance that would scratch1 unless it be an enamel tub1 in which case no harm will be done4 ,clean the faucets with whiting4 ,take a long-handled boot-buttoner and draw from the waste-pipes all the bits of lint that have gathered there4 ,dust the room and wash the floor1 wiping very dry4 ,now lay down the rugs1 which already should have been well beaten and aired4 ,do not ,neglect the ,garbage ,barrel4 ,the garbage barrel or tub should be thoroughly washed once a week4 ,in summer1 after the barrel has been cleaned1 sprinkle into it one teaspoonful of carbolic acid mixed with half a cupful of cold water4 ,this will keep the barrel free from offensive odors even in the hottest weather4 ,,washing ,,dishes4 ,sort the dishes and scrape them free from fragments4 ,have two pans1 one for washing and the other for rinsing4 ,have also a large tray on which to drain the dishes4 ,wash the glassware first4 ,proper ,care of ,glassware4 ,it must be remembered that even a scratch on the surface of a piece of glass often will cause it to break at that point under the slightest shock2 therefore1 it is essential that it shall not come in contact with a sharp1 hard substance4 ,a grain of sand on the bottom of the dishpan1 or on the cloth with which the article is washed or wiped1 may be the means of breaking a valuable dish4 ,when possible1 a wooden or paper tub should be used in washing glass4 ,a soft silver-brush1 soft cloths for washing1 and soft linen towels for wiping1 also are necessary4 ,have the water cool enough to bear the hand in comfortably4 ,make a strong suds with hard soap4 ,the second dish of water should be of the same temperature4 ,wash each piece carefully1 rubbing with the soft cloth2 then put in the rinsing water4 ,when four or five pieces have been washed1 spread a coarse towel on an old tray1 and place the glass on this to drain4 ,wipe the hands dry1 and then wipe the pieces of glass with a perfectly clean1 dry towel4 ,rub gently1 to polish4 ,hold the glass up to the light1 to see if it is perfectly clear1 then place on a clean tray4 ,always keep the towel between the hands and the glass1 and as soon as the towel becomes damp change it for a dry one4 ,the glass should not drain long enough to become cold2 for this reason it is best to wash only a few pieces at a time4 ,if the glass be cut1 or an imitation of cut1 use the soft silver-brush to cleanse all the grooves4 ,as it is almost impossible to get the deeply cut glass perfectly dry1 it should not be placed at once on a polished-wood surface4 ,it is a good plan to have a soft cloth on which to place cut pieces for ten or fifteen minutes after they have been wiped4 ,glass that is ornamented with gold must be treated with great care1 to prevent the ornamentation from wearing off4 ,use only castile soap1 and do not have the suds strong4 ,wash one piece at a time1 and wipe immediately4 ,it will be seen by the foregoing that the care of glass can be summed up in a few words3 wash in clean warm suds and wipe perfectly dry1 using clean dry linen towels2 be careful not to scratch nor hit a piece of glass1 and do not expose the surface to sudden heat or cold4 ,other ,dishes and ,utensils4 ,after the glass the silver should be washed and wiped4 ,next wash the china in hot suds1 and then rinse in the second pan of hot water4 ,drain on the tray1 and wipe while yet warm4 ,the kitchen crockery should follow the china1 then the tins1 and finally the iron cooking dishes4 ,change the dish-water often1 having the first water very soapy and the rinsing water hot4 ,be as careful to have clean water and clean dry towels for the pots and kettles as for the china1 and wash in the same way as a piece of china1 having the outside as clean as the inside4 ,some kind of sand soap or mineral soap is necessary to keep the tins1 granite-ware1 and iron saucepans perfectly clean and bright4 ,after wiping such utensils with a dry towel1 place them on the hearth1 to become perfectly dry1 as they rust easily and quickly4 ,now rub the steel knives with either ,bristol brick1 wood ashes1 or sand soap4 ,wash them1 and wipe perfectly dry4 ,next wash the tray1 the rinsing pan1 the table1 and the sink4 ,finally wash the dish-towels1 and then the dishpans4 ,some ,special ,cautions4 ,pitchers1 bowls1 pans1 and other utensils used for milk1 should have cold water stand in them for half an hour or so1 then be washed in plenty of clean soapy water4 ,after this they should be scalded with boiling water1 wiped dry1 and placed in the sun and open air1 if possible1 for several hours4 ,teapots1 coffee-pots1 chocolate-pots1 and the like1 should be washed in hot soapy water and be rinsed in boiling water4 ,use a wooden skewer to remove every particle of sediment that may lodge in the spouts or creases of the pots4 ,wipe perfectly dry1 and expose to the sun and air1 if possible1 for an hour or more4 ,pans in which fish or onions have been cooked1 should be washed and scalded2 then they should be filled with water1 in which should be put a teaspoonful of soda for every two quarts of water4 ,place them on top of the stove for half an hour or more4 ,this will insure the removal of the flavor of fish or onions4 ,care of ,silver4 ,silver that is properly washed and wiped every day will require very little extra cleaning4 ,remove it from the table on a tray and then put it into a wide-mouthed kitchen pitcher containing warm water4 ,when ready to wash it1 have a pan of hot soap-suds and a clean soft dish-cloth4 ,put all the silver1 except the knives1 into the suds1 and wash a few pieces at a time1 rubbing well with the cloth4 ,wipe the silver1 while it is still warm1 with a fine soft silver-towel1 rubbing it until perfectly dry and bright4 ,always keep the towel between the hands and the silver4 ,as fast as a piece is finished lay it on the tray1 and when all the work is done wipe the hands perfectly dry1 and then put the silver away4 ,should there be any tarnish on any of the pieces1 rub with a little wet whiting and a piece of chamois skin4 ,wash again in the hot suds1 and wipe4 ,when the silver is to have a regular cleaning1 put it in a pan of hot suds and wash well4 ,spread several thicknesses of paper on the table4 ,have at hand a saucer of ,french whiting1 finely powdered and sifted4 ,wet a little of this with water1 unless the silver is very much tarnished1 in which case use half water and half alcohol2 or1 instead of the alcohol1 half household ammonia4 ,rub the article with this and then with dry whiting and a chamois skin1 finally using a soft silver-brush to clean out all the chasing and creases4 ,when all the silver has been cleaned in this manner1 wash it in clean hot suds1 wipe on a towel kept for silver1 and put away4 ,do not put silver in woollen bags1 as the sulphur in this cloth tarnishes the metal4 ,rubber should not be placed near silver4 ,only substances which are well known have been suggested for the cleaning of the various articles of silver4 ,there are preparations in the market which many housekeepers use because they consider them harmless1 and great savers of labor4 ,each one will decide for herself in these matters4 ,do not ,slight the ,knife ,blades4 ,in nearly all cases the blade of the knife requires different treatment from the handle4 ,if it be of unplated steel it must be thoroughly polished every time it is used4 ,if it be of silver1 or be silver-plated1 a careful washing with soap and water1 and a thorough drying1 will be all the daily care that is required1--a thorough cleaning about once a week sufficing to keep the blade perfectly clean4 ,there should be a knife-board for the steel knives4 ,boards covered with leather that come for this purpose may be purchased at any first-class kitchen furnishing store4 ,to clean the knives have at hand a pan of clean1 soapy water and a soft cloth4 ,hold the knives in the left hand and wash the blades with the cloth1 only wiping the handles with the wet cloth1 unless they be silver1 in which case wash them thoroughly with the soap-suds and cloth4 ,sprinkle the board with some knife-polish4 ,hold the blade flat on the board and rub back and forth until it is polished4 ,if the stain be hard to remove1 dip a cork in the strong soap-suds1 then in the polishing powder1 and1 laying the blade of the knife perfectly flat on the board1 rub with the cork until the stain disappears4 ,now wipe the polish off with a soft cloth and rub the blade with a piece of chamois skin4 ,the handles of the knives should be protected while the blades are being polished4 ,have a long1 narrow bag of ,canton flannel to slip over the handle while the blade is being rubbed4 ,rust and ,other ,annoyances4 ,if it should happen that the steel of knives or forks becomes rusted1 dip them in sweet oil and let them stand for twenty-four hours1 then rub them with powdered quicklime1 and the stain will be removed4 ,if the handles of the knives be ivory1 and they become stained1 rub them with whiting and spirits of turpentine4 ,this will remove all ordinary stains4 ,still1 the appearance of the ivory will be greatly improved by a vigorous rubbing with the whiting and turpentine4 ,frequent wettings with hot water and soap will dull the mother-of-pearl handles1 which should be wiped with a damp cloth and rubbed dry with a soft towel4 ,silver handles should be rubbed frequently with whiting4 ,celluloid1 ivorine1 bone1 etc41 require the same general treatment as ivory and pearl4 ,the handles of knives1 no matter what the material1 should never be allowed to stand in water4 ,the water1 particularly if it be hot1 loosens the handles from the tang1 and also dulls them4 ,a tin or granite-ware pail or pitcher should be kept exclusively for knives4 ,when used1 it should have some water in it1 but not enough to come up to the handle of the knife4 ,as soon as the table is cleared the knives should be put in this1 to remain until the time for washing them4 ,if you have no regular case for the knives1 they may be kept in one made of ,canton flannel4 ,to make this take a piece of flannel about three quarters of a yard wide and cut off twenty-one inches4 ,fold over eleven and a half inches of the selvage end1 leaving a single thickness of about four inches at the other end4 ,baste the doubled part together2 then stitch it into twelve compartments4 ,bind the bag with tape1 and sew tapes on the single flap at the centre4 ,of course1 the flannel is on the inside4 ,when steel cutlery is to be put away for any length of time1 melt pure mutton suet1 and dip the steel part of the knives and forks in it4 ,when cool1 wrap in tissue paper1 and then in thicker paper or ,canton flannel4 ---------------------------------------- -------------------------------- ,,chapter ,v4 ,,work ,,on ,,washing ,,day4 ,,on washing day arrange the white clothes in this manner3 ,half fill two tubs with warm suds4 ,put in one tub the pieces soiled the most2 put the remainder of the articles in the second tub4 ,have a third tub half full of warm water and the wash boiler half full of cold water4 ,wash the cleaner clothes first1 rubbing soap on the parts which are soiled the most4 ,wring from this water and drop into the tub of clean warm water4 ,when all are done1 rinse the clothes well in the warm water2 then wring out and soap the parts that were badly soiled4 ,put these same pieces in the boiler of cold water and set on the fire4 ,let the water get almost boiling hot2 then take up the clothes and put them in a tubful of cold water4 ,rinse them from this into another of warm water and from this into a third of bluing water4 ,wring them as dry as possible2 then shake them out and hang on the lines4 ,they should become perfectly dry before they are folded4 ,all the white clothing should be washed in this manner4 ,the second tubful can1 of course1 be rubbed out and rinsed while the first is being scalded4 ,if clothes be not thoroughly rinsed and bluing be used1 the soap will combine with the bluing to give a yellow tinge to the clothing4 ,this is especially the case when liquid bluing is used4 ,a thorough rinsing is really one of the most important steps in all the work4 ,satines1 ,ginghams1 and ,prints4 ,these kinds of goods look better when no soap is used and they are not starched in the usual way4 ,for two dresses make one gallon of starch by mixing one cupful of flour with one pint of cold water4 ,pour on this three quarts and a half of boiling water4 ,pour half of this mixture into a tub containing four gallons of warm water4 ,wash one of the dresses in this1 rubbing the fabric the same as if soap were used4 ,now rinse in two clean waters and hang out to dry4 ,the starch cleans the fabric1 and enough is held in the cloth to make it about as stiff as when new4 ,wash the second dress in the same way4 ,this method is not for light cambrics1 but only for satines1 ginghams1 and dark prints4 ,if the colors run1 put half a cupful of salt in the second rinsing water4 ,if the color of the fabric be blue and faded1 put two tablespoonfuls of acetic acid1 or twice as much vinegar1 into the last rinsing water4 ,this will often restore the color1 but not always1 as it depends upon the chemicals used in the dyeing4 ,the acid can be used in the last water in which faded blue flannels are rinsed4 ,colored goods should be dried thoroughly and dampened only a few hours before you are ready to iron them4 ,they should be ironed on the wrong side4 ,how ,flannels should be ,washed4 ,have a tub half full of strong soap suds1 in which has been dissolved a tablespoonful of borax4 ,shake all the dust and lint from the flannels1 and then put them into the suds4 ,wash them by rubbing with the hands and sopping them up and down in the water4 ,wring them out of this water and put them into a tub of clean hot water4 ,rinse thoroughly in this water1 then in a second tubful4 ,wring dry1 shake well1 and hang on the lines4 ,when nearly dry1 take them in and fold1 rolling them very tightly4 ,wrap a clean cloth around them1 and1 if possible1 iron the same day4 ,do not have the irons very hot1 but press the flannels well4 ,have clean suds for the colored flannels4 ,to prevent shrinking1 the temperature of the water should be the same in all the tubs4 ,never use yellow soap for washing flannel1 and never rub any other kind of soap upon the cloth4 ,to wash blankets1 make strong suds with some white soap4 ,to every three gallons of water add a tablespoonful of powdered borax4 ,have the suds as hot as the hands will bear comfortably4 ,shake the blankets1 and1 if the bindings be of colored silk1 rip them off4 ,put the blankets in the hot suds and sop them up and down until the suds show that the dirt has been removed4 ,if there be any stains on the blankets1 rub the spots well between the hands1 but remember the caution not to rub soap on such goods4 ,have a tub half full of clear water as hot as the suds4 ,after squeezing the suds from the blankets1 put them in the rinsing water4 ,sop them well in this1 and then squeeze out the water2 finally rinse in a tub of bluing water1 having the temperature still as hot as the suds4 ,press all the water possible from the blankets and hang them on the lines to dry1 shaking out all the wrinkles4 ,when dry1 fold smoothly and lay on a clean board4 ,put another board on top1 and on this place some heavy weights4 ,in a day or two the blankets will be pressed4 ,wash only two blankets at a time1 and select a clear day for this work1--a windy day1 if possible4 ,the ,right ,way to ,wash ,silk ,undergarments4 ,to three gallons of warm water add three tablespoonfuls of household ammonia4 ,let the silk garments soak in this for twenty minutes2 then rub soap on the parts which are the most badly soiled1 and wash the articles with the hands4 ,never rub them on a board4 ,rinse in two waters1 wring dry1 and hang on the line4 ,when nearly dry1 take in and fold1 and1 if possible1 iron within a few hours4 ,never let an iron come in contact with the silk2 lay a piece of cloth over the fabric1 and iron on that4 ,the ammonia may be omitted1 and the silk garments be washed in strong suds made with white castile soap and warm water4 ,how to ,launder ,washable ,curtains4 ,there are many inexpensive cotton or cotton and silk fabrics used for curtains which launder very well if treated properly4 ,shake out all the dust4 ,make weak suds with white castile soap4 ,wash the curtains in this1 and rinse them in two waters2 then wring dry4 ,next dip them in a preparation made as follows3 ,soak half an ounce of isinglass in one quart of cold water for an hour or more4 ,steep one ounce of saffron on the fire in two quarts of hot water for two hours4 ,stir the soaked isinglass and half an ounce of alum into this1 and then strain into a bowl4 ,put one fourth of this mixture into another large bowl1 and dip one curtain into it1 sopping it well1 that the color and stiffening may be equally distributed4 ,shake out and hang on the line to dry4 ,when the curtains are dry1 sprinkle them1 making them very damp4 ,draw out evenly2 then fold1 and roll up in a cloth2 finally iron them1 being careful to move the iron lengthwise of the curtain1 and to get the fabric very dry4 ,the alum and saffron may be omitted1 and the stiffening be used for washable dresses or thin muslin curtains4 ,cleaning ,lace ,curtains4 ,lace curtains will not bear rubbing4 ,all the work must be done carefully and gently4 ,for two pairs of curtains half fill a large tub with warm water1 and add to it half a pound of soap1 which has been shaved fine and dissolved in two quarts of boiling water2 add also about a gill of household ammonia4 ,let the curtains soak in this over night4 ,in the morning sop them well in the water1 and squeeze it all out2 but do not wring the curtains4 ,put them into another tub of water1 prepared with soap and ammonia1 as on the night before2 sop them gently in this water1 and then1 after squeezing out the water1 put them in a tub of clean warm water4 ,continue to rinse them in fresh tubs of water until there is no trace of soap2 next1 rinse them in water containing bluing4 ,after pressing out all the water possible1 spread the curtains over sheets on the grass2 or1 if you have no grass1 put them on the clothes-line4 ,when they are dry1 dip them in hot thick starch1 and fasten them in the frame that comes for this purpose4 ,if you have no frame1 fasten a sheet on a mattress1 and spread the curtains on this1 pinning them in such a manner that they shall be perfectly smooth and have all the pattern of the border brought out4 ,place in the sun to dry4 ,if it be desired to have the curtains a light cru shade1 rinse them in weak coffee2 and if you want a dark shade1 use strong coffee4 ,if the curtains be dried on a mattress they must be folded smoothly1 the size of the mattress4 ,lace curtains can be spread two or three thicknesses in the frame4 ,points on ,starching and ,ironing4 ,in making and using starch have all the utensils and the water perfectly clean4 ,mix the dry starch with cold water enough to make a thin paste4 ,pour on this the required amount of boiling water1 stirring all the while4 ,to each quart of starch add a teaspoonful each of salt and lard4 ,boil the starch until it looks clear1 which will be in about ten minutes4 ,strain it through a piece of cheese-cloth 7it will have to be squeezed through the cloth74 ,white articles should be dipped into the hot starch1 but have it cooled a little for colored articles4 ,for collars1 cuffs1 shirts1 etc41 have the starch very thick2 for white skirts it should be rather thin2 for dresses1 aprons1 and children's clothing also1 the starch must be thin1 and for table linen only the thinnest kind imaginable should be used4 ,always have starched clothes thoroughly dried2 then sprinkle evenly with enough cold water to make them very damp4 ,fold smoothly and roll up in a clean cloth for several hours4 ,in ironing1 begin with the plain pieces1 like the sheets and pillow cases4 ,this will get the irons in condition for the starched clothes1 which should be done next2 and after these finish the plain pieces4 ,have the ironing blanket and sheet spread smoothly on the table and tacked in place1 and have some fine salt spread on a board4 ,tie a large piece of beeswax in a cloth1 and after rubbing the hot iron on the salt1 rub the beeswax over it4 ,finally wipe the iron on a clean cloth4 ,this process will make the iron clean and smooth4 ,starched clothes must be made very damp2 other articles should be dampened only slightly4 ,starched clothes must be ironed until perfectly dry4 ,in ironing1 do the rubbing lengthways when possible1--that is1 with the selvage4 ,a ,rule for ,making ,hard ,soap4 #ah pounds of clarified grease4 #c tablespoonfuls of powdered borax4 #c pounds of potash4 #d quarts of cold water4 ,put the fat on the back part of the range1 where it will melt slowly4 ,the potash is put into a large earthen or stone bowl or jar4 ,upon this is poured three quarts of cold water1 and three tablespoonfuls of powdered borax is added4 ,this mixture is stirred with a wooden stick until the potash is dissolved2 then it stands until cold4 ,when the fat is melted pour it into a butter tub4 ,it must not be hot when the potash is added2 should it be1 it must stand until so cool that it will hardly run when poured4 ,when the potash mixture is perfectly cold pour it in a thin stream into the fat1 stirring all the while4 ,when all has been added1 continue stirring for about ten minutes1 when the soap should begin to look thick and ropy4 ,at this stage pour it into a box1 having it about three or four inches deep4 ,let it stand a few hours2 then cut it into bars1 and the bars into pieces of a convenient length for handling4 ,it will still be soft1 and should not be removed from the box for at least two days4 ,it will be hard and white4 ,if you attempt to combine the fat and potash mixture while the latter is at all warm it will take a long time to make the soap1 and the result will not be so satisfactory4 ,it is well to put paper under the soap tub and the bowl in which the potash is prepared4 ,remember that potash is very strong1 and do not spatter it on yourself or on the floor4 ,this is a hard soap1--a most desirable quality4 ,borax ,soap4 #b pounds of good white soap4 #c ounces of borax4 #b quarts of water4 ,shave the soap and put it in a porcelain kettle with the water and borax4 ,place on the fire1 and stir frequently until the soap and borax are dissolved and combined4 ,pour the hot mixture into a clean butter tub1 and when cold1 cover4 ,this soap is excellent for washing flannels1 blankets1 etc4 ,soft ,soap4 ,it is best to make the soap a few weeks before you wish to use it1 as it is rather hard on the hands when new4 ,here is a good rule for making the soap without heating the grease3-- ,put fourteen pounds of crude--not concentrated--potash in a wooden pail and pour over it enough boiling water to cover it4 ,stir well1 and let the mixture stand over night4 ,in the morning pour this mixture into a large kettle and place on the fire4 ,now add another pail of boiling water1 and stir frequently with a stick until all the potash is dissolved4 ,next put ten quarts of soap grease in a water-tight barrel and gradually pour in the hot potash4 ,stir until all the grease is united with the potash4 ,let this stand for three hours2 then add a pailful of hot water and stir well4 ,add another pailful three hours later4 ,after this add a pailful each day for the next six days1 stirring well with a long stick each time4 ,the soap should be stirred every day for the next three weeks1 when it will be ready for use4 ,be sure the potash is pure4 ---------------------------------------- -------------------------------- ,,chapter ,,vi4 ,,in ,,the ,,dining-,,room4 ,,one',s dining-room should be large enough to enable a person to pass around the table comfortably when the family or guests are all seated4 ,it should also be light and sunny1 and easily heated and ventilated4 ,the most essential pieces of furniture are a table of generous width1 capable of being enlarged1 comfortable chairs1 and a sideboard4 ,after that1 if the room be large enough and the purse will admit of the purchase of a cabinet or two1 with glass fronts and sides1 so much the better4 ,in these there can be kept dainty bits of china and glassware4 ,these cabinets will brighten a dining-room more than anything else you can put into it1 possibly excepting pictures4 ,if there be no room for a cabinet1 a corner cupboard and some hanging shelves will be a great addition4 ,pictures that suggest pleasant things are1 of course1 always desirable4 ,a few thrifty ferns1 flowering plants1 or evergreens add a great deal to the brightness and beauty of any room1 but particularly the dining-room4 ,have them there if you possibly can4 ,setting the ,table4 ,the table should stand in the middle of the room4 ,cover it with a thick felt or a double-faced ,canton flannel cloth4 ,over this spread the white damask cloth1 having the centre fold come exactly in the centre of the table4 ,pass the hand over the cloth to make it lie smooth4 ,if there be a centrepiece1 carving1 or tray cloths1 or table mats1 have them lie perfectly straight and smooth on the cloth4 ,at each seat place on the right the knives1 spoons1 and glasses2 on the left1 the forks and napkins4 ,have the edge of the knife toward the plate4 ,lay the forks with the tines up1 and the spoons with the bowls up4 ,have the spacing between the seats regular1 and the space between the knife and fork about seven inches4 ,set the glasses at the points of the knives4 ,if individual salt-cellars and pepper bottles be used1 they are to be placed at the head of the plates2 otherwise1 place the cellars and bottles at the corners of the table4 ,the tablespoons may be placed at the corners of the table1 or near the dishes where they will be required in serving4 ,in the centre of the table there may be set a dish of flowers or fruit4 ,these general directions apply to the setting of the table for any meal4 ,nearly all housekeepers have their own ideas about the arrangement of the table1 thus securing variety and individuality4 ,refinement not ,exclusively for the ,rich4 ,the incomes and style of living in this country have such a wide range that it would be impossible to give here directions for the table service which would meet the wants of all classes4 ,the woman of limited means who does her own work could not serve her meals the same as one who keeps one or more servants4 ,as far as possible she will so arrange her meals that it shall not be necessary to rise from the table more than once or twice4 ,indeed1 it is possible to have everything on the table for breakfast1 tea1 or luncheon1 but at dinner time the meat1 vegetables1 and soiled plates should be removed before the dessert is put on4 ,no woman1 no matter how simply she lives1 should get into a slipshod way of serving her meals4 ,the table can be made1 and should be1 a means of refinement and pleasure4 ,do not have it ceremonious1 yet strive for neatness1 brightness1 and order4 ,no one has a right to mar the sociability of a meal by bringing a gloomy countenance or disagreeable subject to the table4 ,when the housekeeper has done all she can to make the meal suitable and appetizing1 each member of the family should do his or her share to bring life and sunshine into the conversation4 ,the directions which follow may1 it is hoped1 be helpful in some degree to the young housekeeper1 no matter what her manner of living may be4 ,it is easy to omit all but one or two courses1 thus making the table arrangement and service simple2 but the general principles may be observed just the same4 ,at the ,breakfast ,table4 ,breakfast being the plainest meal of the day1 the arrangement of the table should always be simple4 ,the cloth should be spotless4 ,at each person's seat place a knife1 fork1 teaspoon or dessert spoon1 tumbler1 and napkin1 and if fresh fruit is to be served1 a finger bowl1 if there be no servant4 ,if you have a waitress1 she will place the finger bowls on as you finish with the fruit4 ,if fresh fruit be served1 there must also be placed at each seat a fruit knife and plate4 ,have the dish of fruit in the centre of the table4 ,have a tray cloth at each end of the table4 ,place a little butter plate near the top of each plate4 ,put four tablespoons on the table1 either in two corners1 or beside the dishes where they will be used in serving4 ,put the carving knife and fork at the head of the table1 and the cups and saucers1 sugar and cream1 coffee-pot1 hot-water bowl1 and the mush dishes at the other end4 ,the mistress of the house serves the mush1 and when the fruit and this course have been served1 the dishes are removed and the hot plates and other food brought in2 the head of the house serving the hot meats1 etc41 while the mistress pours the coffee4 ,it sometimes happens that a man of business lacks time to serve breakfast1 in which case the mistress of the house attends to that duty4 ,if there be a waitress1 she passes the plates when they are ready2 also the bread1 butter1 and coffee4 ,the hostess usually puts the sugar and cream in the coffee1 first asking each one if he will have these additions4 ,after all have been served1 it is quite common to dismiss the waitress1 ringing for her if her services be again required4 ,when there is but one servant1 the family help each other after the breakfast has been placed upon the table4 ,fresh water is good for most people1 and each person should be served with a tumblerful on taking a seat at the table4 ,if there be hot cakes or waffles1 they should come after the meats1 and there should be a fresh set of warm plates1 as well as of knives and forks4 ,the ,dinner ,table4 ,the silver required depends upon the number of courses to be served1 but a few suggestions may help one to decide what is proper for her own table4 ,the silver for all the courses except the dessert may be put on the table when it is set1 or it may be placed there by the waitress as needed for each course4 ,dinner plates are placed on the table or not1 when it is set1 as one pleases4 ,the silver needed for an ordinary course dinner would be a small fork for raw oysters1 tablespoon for soup1 fork for fish1 knife and fork for meat1 and fork for salad2 carving knife and fork at the head of the table1 soup ladle at the head of the mistress's plate1 and1 if the dinner be served from the table1 spoons for serving4 ,in the centre of the table set rather a low dish containing flowers or ferns4 ,on each side of it place some small dishes of pretty design for olives1 salted almonds1 confectionery1 and such things2 or these small dishes may be set in the corners of the table4 ,if the dinner is to be served on the table1 the small dishes should be put in the corners2 but if it is to be served from the sideboard1 such dishes may be placed wherever they look best and are most convenient4 ,lay the tablespoons in pairs2 in the corners1 of course1 if the dinner is to be served on the table4 ,in the fold of each napkin lay a small square of bread or a small roll4 ,the fruit and dishes for the dessert may be disposed on the sideboard4 ,all the dishes for a handsome dinner service may be of one pattern1 or for each course a different kind of china may be used4 ,for the olives1 almonds1 etc41 it is desirable to have bits of cut glass1 or pretty little china dishes4 ,such wares are used much more than silver4 ,the dishes on which fish1 meats1 and entres are served may be round1 oval1 square1 plain white1 or richly colored ,chinese or ,japanese ware4 ,the plates for the several courses are1 of course1 carefully to be kept hot or cold1 as each course may require1 until serving time4 ,after-dinner coffee cups1 when all are of different patterns1 give a remarkably pretty effect4 ,indeed1 there is so much that is beautiful in table-ware nowadays that one can have a handsome service with means either large or limited4 ,luncheon and ,tea4 ,family luncheons and teas are rarely served in courses4 ,tea1 cocoa1 or chocolate is1 as a rule1 served at these meals1 so that the table is set in practically the same manner as for breakfast2 but the plates are placed for each person1 and unless there be meat to carve1 the carving knife and fork are not put on4 ,the bread1 butter1 cake1 preserves1 etc41 are placed on the table when it is set4 ,if hot meats1 vegetables1 soup1 or cakes be served1 the cold plates must be changed for hot ones4 ,when meats1 vegetables1 or salads have been served at these meals1 the plates should be changed before the cake and preserves are passed4 ,for luncheon1 such dishes as these are suitable3 eggs in any form1 soups1 salads1 cold meats1 with baked or warmed up potatoes1 any kind of broiled meat or fish1 any simple made dish1 fresh fruit1 stewed fruit1 preserves1 cake1 gingerbread1 etc4 ,any dish 7except soup and fresh fruit7 that you serve for luncheons will be suitable for tea4 ,duties of the ,waitress4 ,although every housekeeper may have some methods peculiarly her own in the matter of waiting upon the table1 still there are some customs that are almost universal in refined households4 ,if the water has not already been poured1 the waitress pours it as soon as the guests sit down at the table4 ,if there be raw oysters1 they should be served first4 ,usually they are arranged on the plates1 and placed at each person's seat before the guests come in4 ,when the oyster plates have been removed1 the soup tureen and hot soup plates are placed before the hostess4 ,the waitress lifts the cover off the tureen1 inverting it at once1 that no drops of steam shall fall from it1 and carries it from the room4 ,the hostess puts a ladleful of soup into each plate and hands it to the waitress1 who places it before the guests1 going in every case to the right hand side4 ,some hostesses always serve the ladies first1 while others serve the guests in rotation4 ,the meat is set before the host1 the vegetables being placed before the hostess or on the sideboard1 as one chooses4 ,the waitress passes each plate as the host hands it to her4 ,she then passes vegetables1 bread1 sauce1 etc4 ,the salad is to be served by the hostess4 ,after that the table is brushed and the dessert is brought in and placed before the hostess4 ,the coffee follows4 ,if fruit be served1 it is passed before the coffee4 ,finger bowls are brought in after the made dessert has been served4 ,a dainty doily is spread on a dessert plate and the finger bowl placed on this4 ,the bowl should be about one quarter full of water4 ,each guest lifts the bowl and doily from the plate and places them at the left hand side4 ,the doily is never to be used to wipe the fingers4 ,a good waitress will not pile one dish upon another when removing them from the table4 ,she should be provided with a tray for all the smaller dishes1 and should remove the plates one or two at a time4 ,all dishes from which people help themselves1 such as vegetables1 bread1 butter1 etc41 should be passed at the left2 those that are set before people1 such as soup plates1 clean plates1 water glasses1 finger bowls1 etc41 should be passed at the right4 ,serving ,meals without a ,servant4 ,a housekeeper who keeps no servant is often puzzled as to how to serve dessert1 how to serve the other dishes at dinner1 whether the plates should be distributed on the table or placed beside the carver1 and so forth4 ,the conditions are so different in different families that no arbitrary rules can be given for these things1 but here are a few suggestions which may be helpful4 ,have everything ready in the kitchen to put on the table without delay1 and place the dishes where they will keep hot until wanted4 ,eggs in any form must1 of course1 be served as soon as cooked2 therefore they must be timed very carefully4 ,the mush should be put on the table at the housekeeper's own place1 and served in saucers or little dishes that come for that purpose4 ,any one who does not eat mush or fruit may decline it1 and wait for the next course4 ,after the mush has been served1 remove the dishes1 and place the rest of the breakfast on the table4 ,the plates should be hot1 and be piled before or at one side of the carver4 ,while he is serving1 pour the coffee4 ,when there is another member of the family who can put the second course on the table1 the housekeeper should be relieved of this part of the work4 ,it is hard on a woman not only to have to prepare the breakfast1 but also to rise from the table1 bring in the second course and serve this1 as she often must1 since1 as a rule1 men are in a hurry in the morning and cannot assist their wives in serving the breakfast4 ---------------------------------------- -------------------------------- ,,chapter ,,vii4 ,,buying ,,food ,,and ,,caring ,,for ,,it4 ,going to ,market4 ,,when a housekeeper understands just what to do1 and can spend the time to go to the market herself1 she will find that she can have a better table1 with greater variety and at less expense1 than when she orders from the provision man who comes to the house each day4 ,it is true that there are a great many housekeepers who have neither time nor strength for daily or even weekly visits to the markets1 but the average housekeeper has the time1 and she will find that in the end it will add to her mental and physical health1 as well as to the attractiveness of her table4 ,illustration3 ,,first ,,five ,,ribs4 ,in ordering at the house it is a difficult matter to keep in mind all the things that the provision man briskly calls off4 ,even if he should not miss many little things that one might choose for the sake of economy and variety1 it would be almost impossible to remember them all when giving him the order4 ,in the market1 however1 the articles are spread out before you1 and one thing suggests another4 ,here the prices can be kept in mind when selecting the food2 and should the thing that you have decided upon be too expensive1 something else that you will find to be nearly or equally good may be substituted4 ,for example1 you may have planned to have halibut for dinner1 and found that1 instead of being eighteen cents1 it has gone up to twenty-five or thirty cents4 ,you will naturally hesitate before adding fifty per cent to the expense of the dish4 ,a cod1 haddock1 whitefish1 red-snapper1 or something else of moderate price1 will make a satisfactory substitute4 ,although the prices of beef1 mutton1 pork1 etc4 are not subject to great changes1 the prices of fresh fish1 vegetables1 fruit1 and game fluctuate constantly4 ,then again1 many little savory dishes are suggested by the sight of the various little odds and ends found in the stalls4 ,the sight and odor of a piece of smoked bacon may give you visions of the many savory dishes to which it will give relish1--liver and bacon1 chicken livers en brochette1 and rashers of bacon with chops or beefsteak4 ,illustration3 ,,chuck ,,ribs4 ,in the market1 too1 perhaps you will see sheep's hearts1 which when boiled make a cheap and savory breakfast1 luncheon1 or supper dish4 ,calves and lambs' tongues are both cheap and good4 ,they may be kept in brine for a week or two and then boiled1 the same as beef tongue2 or they may be boiled while fresh4 ,they make an attractive dish when served in jelly1 or they may be braised1 and served with vegetables la jardinire1 making an elegant as well as an economical dish4 ,sheep and lambs' kidneys are delicious when broiled1 stewed1 or sautd4 ,they are always cheap4 ,perhaps you may see a piece of honeycomb tripe which would make a pleasing dish for breakfast4 ,the liver of nearly all animals is used1 but beef1 calves1 and pigs' livers are the most common4 ,sheep and lambs' livers are delicious4 ,illustration3 ,,hind ,,quarter ,,of ,,beef4 ,,explanation ,,of ,,diagram4 ,,boston4 ,,new ,,york4 ,,philadelphia4 #a4 ,tip end of sirloin4 ,first cut of ribs4 ,first cut of ribs4 #b4 ,second cut of ,porter-house steak or ,sirloin roast or steak4 sirloin4 sirloin roast4 #c4 ,first cut of ,flat-boned sirloin ,sirloin roast or steak4 sirloin4 steak or roast4 #d4 ,back of rump4 7a7 ,large sirloin ,hip roast2 also rump steak4 #e4 ,middle of rump4 7a7 steaks or ,middle of rump4 #f4 ,face of rump4 roasts4 ,face of rump4 #g4 ,aitchbone4 ,aitchbone4 ,tail end of rump4 #h4 ,best round steak4 7and #d;b and #e;b7 ,best round steak4 ,rump steak or roasts4 #i4 ,poorer round steak4 7and #ab;c7 ,round ,poorer round steak4 steak4 #aj4 ,best part of vein4 ,best part of vein4 ,best part of vein4 #aa4 ,poorer part of vein4 ,poorer part of vein4 ,poorer part of vein4 #ab4 ,shank of round4 7d7 ,leg of beef4 ,leg4 #ac4 ,flank4 7e7 ,flank4 7e7 ,flank4 ,illustration3 ,,fore ,,quarter ,,of ,,beef4 ,,explanation ,,of ,,diagram4 ,,boston4 ,,new ,,york4 ,,philadelphia4 #a4 ,first cut of ribs4 ,first cut of ribs1 ,first cut of ribs1 with tip of sirloin4 with tip of sirloin4 #b4 ,second cut of ribs4 ,second cut of ribs4 ,second cut of ribs4 #c4 ,third cut of ribs4 ,third cut of ribs4 ,third cut of ribs4 #d and #e4 ,best chuck ribs4 ,best chuck ribs4 ,best chuck ribs4 #f and #g4 ,poorer chuck ribs4 ,poorer chuck ribs4 ,poorer chuck ribs4 #h4 ,neck piece4 ,neck piece4 ,neck chuck4 #i4 ,rattle-ran4 ,plate piece4 ,plate piece4 #aj4 ,shoulder of mutton4 ,shoulder of mutton ,shoulder of mutton4 or boler piece4 #aa4 ,sticking piece4 ,sticking piece4 #ab4 ,middle cut or rib plate4 ,navel end of brisket4 ,navel end of brisket4 #ac4 ,navel end of brisket4 #ad4 ,brisket piece4 ,brisket piece4 ,brisket piece4 #ae4 ,shin1 thick end of ,shin and thick end of ,shin and thick end of brisket1 part of sticking brisket4 brisket4 piece4 ,illustration3 ,,sirloin ,,roast1--,,second ,,cut4 ,perhaps you want just about two pounds of the neck of mutton for a broth4 ,you see it cut off and are sure to get nearly what you want4 ,it may be you want a pound or two of the round of beef chopped for a ,hamburg steak or for beef tea4 ,if you see it cut1 you will not get three or four pounds instead of two4 ,this is true of all the cuts of meat and fish4 ,it is a rare thing that the provision man1 who takes your order at the house1 does not bring you more than you want4 ,in the fish1 vegetable1 and fruit market there is constant change1 and we cannot be well supplied with the best and cheapest except by a personal visit to the sales place4 ,if one have a large and cold room to keep stores in1 and the family be large1 it will pay to buy in quantity1 provided the housekeeper knows what to do with the supplies when she gets them4 ,illustration3 ,,carcass ,,of ,,mutton4 #a4 #a4 ,leg4 #b4 ,hind quarter4 #b4 ,loin4 #d4 #c4 ,shoulder4 #c4 #d4 ,flank4 #e4 ,fore quarter4 #e4 ,breast4 #e4 #e4 ,in cold weather ,i often buy a hind quarter of mutton4 ,to give the housekeeper an idea of what can be done with such a piece of meat1 let me explain how ,i use it4 ,this is for a family of three1 with an average of one guest for one meal each day4 ,it must be kept in mind that the part of the hind quarter which will spoil first is the flank2 next come the ribs and loin2 the leg will keep many weeks if hung in a cold dry place4 ,when the piece of mutton is sent home1 ,i cut off the flank and the thin end of the ribs1 leaving the rib and loin chops quite short4 ,should ,i want to cook any of the chops that day or the next ,i cut off the required number1 but if ,i do not care to use them for several days1 they are not cut off until that time4 ,the piece of meat is now hung in my cold room1 and cut from as required4 ,the flank and thin ribs are freed from every bit of fat2 the lean meat is cut into cubes and placed in a stewpan with four tablespoonfuls of chopped onion1 a generous half-cupful of pearl barley1 two level tablespoonfuls of salt1 one level teaspoonful of pepper1 and three quarts of cold water4 ,these materials for a soup are placed on the fire and skimmed carefully when they begin to boil2 then the stewpan is set back where the contents will just bubble for three hours4 ,the bones are placed in another stewpan with one quart of cold water4 ,they cook for two hours and then the water is strained into the soup in the other stewpan4 ,when the soup has been cooking for three hours1 two tablespoonfuls of butter are put into a small frying-pan and set on the fire4 ,when this becomes hot1 two tablespoonfuls of flour are stirred into it1 and when the mixture becomes smooth and frothy it is added to the soup2 after which a tablespoonful of chopped parsley is added4 ,the result is a gallon of the most delicious ,scotch broth4 ,this soup is just as good when warmed over as when first made1 and it is so substantial that it answers for luncheon1 no meat1 fish1 or vegetables being required4 ,from the remainder of the hind quarter ,i get fourteen chops1 cutting the last four from the leg1 and a good roast4 ,all the fat is rendered for soap grease2 and as ,i make my own soap1 this is quite an item4 ,illustration3 ,,sirloin ,,roast4 ,a1 ,tenderloin4 ,b1 ,back of ,sirloin4 ,c1 ,flank4 ,d1 ,suet4 ,the weight of the hind quarter described is about twenty pounds1 and ,i save about one third what it would cost me to buy the soup meat1 chops1 and roast separately4 ,one must have a good sharp knife1 a meat-saw1 and a cleaver to cut up meats in this manner4 ,before going to market one should look through her supplies1 and then make a list of things for use with them4 ,a list of the meals that are to be arranged1 and such purchases as must be made for these meals1 is next in order4 ,one may find it best to make radical changes in her plans when she gets to the market2 still1 the list will be a great aid as a guide4 ,with it1 one is not likely to buy too much or too little4 ,illustration3 ,,rib ,,chop ,,before ,,trimming4 ,illustration3 ,,rib ,,chop ,,after ,,trimming4 ,in some places it is a great pleasure to go through the markets1 especially on the regular market days4 ,this is particularly true where there is a large ,german or ,french population4 ,the women of these nationalities have stalls where they sell eggs1 butter1 cheese1 poultry1 fruit1 vegetables1 and flowers1--the product of their own and neighbors' farms4 ,nothing can be brighter or more picturesque than are such markets in the spring1 summer1 and fall1 when flowers and vegetables are in abundance4 ,even the poor laborer's wife takes home her little growing plant1 or a bunch of fresh flowers4 ,going to market has not been all prose to that poor woman1 although she had to calculate very closely in her purchases for her table2 for has she not had the sight and odor of the plants and green vegetables1 and did not their beauty and freshness fill her mind with visions of a beautiful and fragrant country8 ,what a pity there are not such markets in all our cities6 ,if you have never made a practice of going to market1 try the plan now4 ,it will pay you4 ,buying ,food for a ,small ,family4 ,illustration3 ,,loin4 ,a woman who has to provide for a large family can plan and buy with greater economy than if her family consisted of only two or three4 ,this is especially the case with meats and some kinds of fish4 ,in buying meats1 if the family be small1 it is wiser to get only the parts actually wanted than to buy large pieces1 simply because they are cheaper by the pound4 ,when planning to cook a large piece of meat or fish1 its adaptability to being made over into various little dishes should be considered4 ,pork is the least desirable of the fresh meats for such purposes4 ,for warming over in various ways the following-named meats are the most valuable3 poultry1 veal1 lamb1 mutton1 and beef4 ,the white meats are better than the red for this purpose4 ,this is also true of fish2 the white1 dry varieties are much better for made-over dishes than the dark1 oily kinds4 ,the smallest prime roast of beef is one of the short ribs1 weighing from three to four pounds4 ,there are two of these short ribs4 ,in ,boston they are called the tip of the sirloin2 outside ,new ,england1 the short ribs or first cut of the ribs4 ,the two ribs are included in the cut1 but it is possible to get the cut divided4 ,a small loin of lamb1 mutton1 or veal1 weighing about three or four pounds1 makes a roast that will not last forever4 ,great care must be used in treating these small roasts4 ,the heat must be moderate after the roast is browned and there must be a generous and frequent basting1 else the meat will be dry4 ,illustration3 ,,rump4 ,a turkey weighing between six and seven pounds is about the smallest one can find in the market1 but it can be served in so many ways that one need not grow to hate the sight of turkey before it is all gone4 ,in the season of lamb it is possible to get a small leg from which there can be cut one or two cutlets4 ,the remainder of the leg can be roasted the following day4 ,if there be a cold room where meats can be hung1 a leg of mutton can be used for several meals4 ,cut off about one third for a roast4 ,in about two or three days cut off a thick slice1 to be breaded and fried1 and served with tomato sauce4 ,in four or five days the remainder of the leg can be roasted4 ,the leg of mutton that one can get small enough for this purpose will probably be what butchers call yearling lamb4 ,it is not possible to get the best kind of beef or mutton in so light a weight that it can be used to advantage in a small family4 ,one grouse or partridge1 a chicken1 duck1 or rabbit1 a pair of pigeons or of quail1 all can be used as a roast in a family of two4 ,here are some of the things that can be bought in small quantities3 half a pound of sausages1 a thin slice of ham that will not weigh more than half a pound1 a quarter of a pound of dried beef1 a quarter of a pound of smoked bacon1 a quarter of a pound of smoked salmon or halibut1 one pound of salt codfish1 which will answer for three or four dishes1--fish-balls1 fish in cream1 fish hash1 etc42 one thin slice of round steak1 weighing about a pound1 can be used for beef olives or roll2 a slice of veal from the leg can be used in the same way2 a piece of beef1 cut from the shoulder1 and weighing about two or three pounds1 can be braised2 about a pound and a quarter of fresh beef1 cut from any of the tough parts of the animal1 can be prepared in a stew2 mutton and veal can be used in the same way4 ,a short porter-house steak may be made to answer for two meals4 ,cut out the tenderloin1 broil it1 and serve with brown or mushroom sauce4 ,the remainder of the steak should be put in a cold place and used a day or two later4 ,illustration3 ,,leg ,,of ,,mutton4 ,in summer vegetables should be bought from day to day1 as they are required4 ,in the fall and winter tuberous vegetables may be bought in larger quantities1 if there be a cool place in which to store them4 ,the common white potatoes may be purchased by the barrel1 but as the sweet potato decays rapidly1 it is best to buy it by the pound4 ,carrots1 turnips1 beets1 onions1 squash1 etc41 are vegetables that can be stored1 and if one live in a country town it will be well to store them2 but for the housekeeper in the city it will be economy to purchase these vegetables only as she requires them4 ,squash spoils quickly after it has been cut4 ,since one can purchase as small a quantity as two or three pounds1 it would1 therefore1 be unwise to buy a whole squash simply because it costs a little less per pound than when bought in a small quantity4 ,if one have a cold cellar1 it would be well to put in one or two barrels of apples late in the fall2 but as all fruits as well as vegetables require a low1 dry temperature1 it would be unwise to make large purchases unless one have a proper place to keep them in4 ,butter1 ,eggs1 and ,milk4 ,butter is an expensive article1 and should be selected with care4 ,if one have the proper place for storing it1 and can get it direct from some trustworthy dairy1 it would be economical to purchase the winter's supply in ,october4 ,about fifty pounds will be enough for a family of two for six months4 ,this should be put up in two or three small tubs4 ,it must be kept in a cool1 sweet place4 ,eggs1 of course1 are best fresh4 ,it is wise economy for the young housekeeper to pay the extra price1 and always be sure of the quality of her supply4 ,pure milk is a most important adjunct to the table4 ,as far as it is in her power to do so1 the housekeeper should see that the supply comes from a wholesome source1 and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated4 ,about ,groceries4 ,flour1 if stored in a cool1 sweet1 dry place1 will be better for bread-making if kept several months after being made4 ,all the meals are better when fresh1 and only a small quantity should be purchased at a time4 ,sugar is about the same price1 whether you buy it in small or large quantities4 ,it saves much bother to buy the granulated and cut sugar in sufficient quantities to last a month or more4 ,powdered sugar 8cakes10 and only a small amount should be kept in store4 ,english breakfast tea improves with age1 while the lighter teas do not4 ,the green coffee berry grows better as it grows older2 but after coffee is roasted it quickly loses strength and flavor1 so that only a small quantity of the roasted berry should be bought at one time4 ,buy flavors1 spices1 etc4 in small quantities1 and get only the purest4 ,the store closet should always contain macaroni1 rice1 fine breakfast hominy1 tapioca1 barley1 corn-starch1 arrowroot1 farina1 chocolate1 breakfast cocoa1 tea1 coffee1 some of the cereal preparations for mush1 white and red pepper1 mustard1 a small supply of whole spices1 such as cinnamon1 clove1 nutmeg1 mace1 allspice1 and pepper2 also ground cinnamon1 mace1 and allspice4 ,the less ground clove one uses the better4 ,it is well to have on hand a bunch each of dried thyme1 savory1 and sage1 and half an ounce of bay leaves1 which can be purchased at the grocer's or druggist's1 a few packages of gelatine1 and a small package of sea-moss farina1 which insures a foundation for a cold dessert at short notice4 ,for emergencies1 the store closet should always contain some canned peas1 tomatoes1 corn1 fruit1 chicken1 salmon1 a box of fancy crackers1 some plain soda crackers1 a bottle of olives1 and a can of condensed milk4 ,one need never be at a loss to prepare a good meal at short notice with this supply in reserve4 ,,care ,,of ,,food4 ,one may buy food with good judgment1 and yet fail to be an economical provider because she does not take proper care of it4 ,perfect cleanliness is essential for the best preservation of food4 ,the cellar1 pantries1 storerooms1 refrigerators1 and all the receptacles in which food is kept1 should be frequently inspected and thoroughly cleaned4 ,heat and moisture tend to cause decay2 therefore it is important that all foods should be surrounded with pure1 cool1 dry air4 ,when it is possible1 expose every closet and food receptacle to the sun and air several times a week4 ,all kinds of cooked food1 particularly the animal foods1 spoil quickly when covered closely while still warm4 ,all soups1 meat1 fish1 bread1 etc41 that are to be kept for many days or hours1 should be cooled thoroughly and quickly in a current of cold air4 ,in hot weather it is a good plan1 when cooling soups1 milk1 or any liquid mass1 to place the vessel containing the food in another of cold water1--with ice1 if convenient1--and set it in a cool draught4 ,all meat1 when not hung up1 should be placed on a dish and set in a cool place4 ,if poultry be drawn1 and a few pieces of charcoal be placed in the body1 it will keep longer than if hung undrawn4 ,it must not be washed until it is to be cooked4 ,the dryer the meat is kept the better4 ,a dish of charcoal placed in the refrigerator or pantry helps to keep the atmosphere dry and sweet4 ,milk and butter should be kept in a cool place1 and away from all strong odors4 ,bread and cake must be thoroughly cooled before being put in boxes or jars2 if not1 the steam will cause them to mould quickly4 ,the bread box should be washed1 scalded1 and thoroughly aired in the sun1 twice a week4 ,the crusts and stale pieces of white raised bread1 for which there is no other use1 should be put in a pan1 be dried slowly in a warm oven1 and then be pounded1 sifted1 and put in glass jars for future use4 ,all the trimmings of fat should be rendered while they are sweet2 then strained into jars or pails kept for that purpose4 ,put beef1 pork1 and chicken fat together2 this will answer for deep frying4 ,ham1 bacon1 and sausage fat answers for frying potatoes1 hominy1 mush1 etc4 ,all the strong-flavored fats1 such as mutton1 duck1 turkey1 and the skimmings from boiled ham1 are to be kept by themselves for making soap4 ,it should be remembered that pure fat will keep sweet many months1 but if water or any foreign substance be left in it1 it will spoil quickly4 ,when rendering or clarifying fat1 cook it slowly until there are no bubbles4 ,as long as bubbles form1 you may be sure that there is water in the fat4 ,if put away in that condition it will become rancid4 ,clarifying ,fat4 ,to clarify fat that has been used for frying1 put it into a frying kettle1 being careful not to let the sediment go in1 and place the kettle on the fire4 ,when the fat becomes hot1 add three raw potatoes cut into slices1 and stir well4 ,the impurities gather on the potatoes4 ,three potatoes will be enough for four pounds of fat4 ,whenever there are any trimmings of fat from any kind of meat cut them in bits and place in a frying-pan on the back part of the stove1 where they will cook slowly until all the liquid fat has been extracted4 ,strain this into a pot kept for this purpose4 ,as soon as the fat is skimmed from soups1 gravies1 and the water in which meat has been boiled1 it should be clarified1 as the water and other objectionable particles contained in it will cause it to become rancid if it stands a long time4 ,put it on the stove1 in a frying-pan1 and heat it slowly4 ,when it becomes melted1 set it where it will simply bubble1 and keep it there 7being careful not to let it burn7 until there is no motion1 and all the sediment has fallen to the bottom of the pan4 ,when this stage is reached the fat is clarified4 ,sometimes fat that has been used several times for frying1 and has not been strained1 will become dark and unfit for use4 ,this may be put into a kettle with about six times as much hot water1 boiled for twenty minutes1 turned into a large pan1 and set in a cold place4 ,when the contents of the pan become cold1 the fat will be found in the form of a solid cake on the surface of the water4 ,it must be removed1 and clarified in the manner already described4 ,to clarify butter1 put it in a stewpan1 and set it on the back part of the range1 where it will heat slowly4 ,when a clear1 oily substance is found on top1 and a cloudy sediment at the bottom of the pan1 lift the pan gently and pour off the clear substance1 which will be the clarified butter4 ,when the fat is ready to strain1 draw it back where it will partially cool2 then strain it through a piece of cheese-cloth4 ,tin or stoneware vessels are the best in which to keep fat4 ,the pails in which lard comes are very good for soap grease1 because1 knowing their exact capacity1 one knows just how much grease there is on hand4 ,have the pails covered1 and keep them in a cool place4 ,save for stock all the bones and trimmings from fresh meat1 the bones from roasts or broils1 and such pieces of cooked meat as are too tough or hard to serve cold or in made dishes4 ,put these in a stewpan1 with water enough to cover them1 and simmer for five or six hours4 ,strain into a bowl1 and cool quickly4 ,no matter how little bone or meat there may be1 cook it in this way while it is fresh and sweet4 ,a gill of stock has great value in warming over meats1 fish1 and vegetables4 ,odds and ,ends4 ,it is true that the care of remnants and their preparation for the table is not a slight matter2 but in the household where attention is given to this matter there is no waste1 and a pleasant change of fare can be made daily4 ,if a housekeeper looks into her larder each morning1 and avails herself of the opportunities she finds to make little dishes of the bits of food which she sees before her1 the work of caring for the odds and ends may become a pleasure rather than a burden2 the preparation of this food giving a bright woman an opportunity to exercise much taste and skill in producing dainty and healthful dishes4 ,pieces of cold meat or fish may be divided into small pieces1 and warmed in a white or brown sauce2 or the sauce and meat or fish may be put in a small baking dish1 covered with grated bread crumbs1 and then browned in the oven4 ,if there be not enough fish or meat to serve to the entire family1 use an extra quantity of sauce1 and fill up the dish with either well seasoned mashed potatoes1 hominy1 rice1 or macaroni4 ,cover lightly with grated bread crumbs1 and dot with butter4 ,bake this for half an hour in a moderately hot oven4 ,cold meat or fish may be hashed fine and mixed with potato1 rice1 or hominy1 and a sauce1 and made into croquettes4 ,bits of cooked ham or sausages may be minced fine and mixed with hashed potatoes2 the mixture being then well seasoned and put into a frying-pan1 with a little butter or sweet drippings1 and browned4 ,if there be a little gravy of any kind1 it may be added to any of the above-mentioned dishes4 ,nearly all kinds of vegetables may be combined in a salad or a hash4 ,tough pieces of meat and bones may be used in making little stews or a little soup stock4 ,all kinds of meats may be combined in making a stew or soup4 ,a few spoonfuls of almost any kind of meat1 fish1 or vegetable may be heated in a sauce and spread over a plain omelet1 just before rolling it up1 thus giving a change in this dish of eggs4 ,a soft-boiled egg left from a meal may be boiled until hard1 and then used in a salad or an egg sauce4 ,pieces of bread may be used for puddings and griddle-cakes1 and1 in the form of dried crumbs1 for breading4 ,pieces of cake and gingerbread may be used in puddings4 ,gravies1 sauces1 and soups1 no matter how small the quantity1 should be saved to use in warming over meat1 fish1 or vegetables4 ,a few tablespoonfuls of cold rice or hominy are often a pleasing addition to muffins or griddle-cakes4 ,indeed1 it is rarely necessary to waste a particle of food if the proper attention be given to the little details of kitchen management4 ---------------------------------------- -------------------------------- ,,chapter ,,viii4 ,,soups4 ,a ,good ,plain ,stock4 #g quarts of cold water4 ,a shin of beef weighing ten pounds4 #d tablespoonfuls of butter4 #a generous tablespoonful of salt4 ,a piece of cinnamon two inches long4 #a teaspoonful of pepper-corns4 ,a tiny bit of mace4 #f whole cloves4 #a_/b pint of minced onion4 #d tablespoonfuls of minced carrot4 #d tablespoonfuls of minced celery4 ,a bouquet of sweet herbs4 ,have the butcher cut the shin of beef into several parts4 ,wash it in cold water1 and then cut off any particles that do not seem perfectly sweet4 ,the lower end of the leg1 near the hoofs1 is apt to be a little tainted4 ,cut all the meat from the bones1 and then cut it into small pieces4 ,put one tablespoonful of the butter in the soup pot1 and place on the hottest part of the fire4 ,put the meat in the pot1 and stir frequently until it is browned4 ,it will take about half an hour for this4 ,at first the juices are drawn out of the meat1 making a great deal of liquid in the pot4 ,the cooking must be continued until all this juice has evaporated1 leaving a dry1 brown substance on the bottom of the pan4 ,now add one pint of the water1 and stir the meat well1 scraping the brown substance from the bottom of the pot4 ,add the remainder of the water and the salt and bones4 ,as soon as the soup comes to the boiling point1 skim carefully several times4 ,lay a piece of cheese-cloth in a strainer and place in a bowl4 ,skim into this1 and when the soup has ceased to throw up any more scum1 pour back into the soup pot the clear liquid which will be found in the bowl4 ,draw the soup pot back where the contents will bubble gently for eight hours4 ,put the minced vegetables and three tablespoonfuls of butter in a small frying-pan1 and cook slowly for half an hour4 ,at the end of that time draw forward to a hotter part of the range and stir until they begin to brown2 then draw them to one side of the pan and press out the butter4 ,add them to the soup1 and pour the butter into a cup1 as it will be useful in making sauces4 ,tie up the spice and the bouquet of sweet herbs in a piece of cheese-cloth and put into the soup pot4 ,cook the soup for an hour and a half longer2 then strain through a coarse napkin into two or three bowls1 and cook rapidly4 ,set away in a cold place and it will become a jelly4 ,when about to use it1 remove all the fat and turn into a saucepan1 being careful to keep back any sediment there may be at the bottom of the bowl4 ,it will then be ready to serve as a clear soup2 or it can have any kind of a garnish added to it1 such as cooked rice1 macaroni1 vegetables1 etc4 ,it may require a little more salt and pepper4 ,this soup may be kept for months if sealed in jars4 ,have the jars hot and the soup boiling hot4 ,on filling the jars1 seal at once1 and keep in a cool1 dark place4 ,second ,stock4 ,put away in a cold place the meat and bones which were left from the strained stock4 ,in the morning add six quarts of water to it1 and cook gently for six hours2 then strain and put away to cool4 ,this stock lacks the fine flavor of the first stock1 but it is useful for thick soups1 sauces1 and made-over dishes4 ,macaroni ,soup4 #a-a_/b pints of clear soup4 #d sticks of macaroni4 #a teaspoonful of salt4 ,break the macaroni into small pieces and throw it into one quart of boiling water containing the teaspoonful of salt4 ,let it boil for twenty-five minutes with the cover off the stewpan4 ,drain off the water and add the macaroni to the hot stock4 ,cover1 and cook for ten or fifteen minutes1 being careful to have the soup only bubble at one side4 ,it may require a little more salt and pepper4 ,vermicelli and any of the smaller forms of ,italian paste may be added to the clear stock and cooked gently for about twenty minutes4 ,rice ,soup4 ,wash two tablespoonfuls of rice and cook it the same as the macaroni2 then drain it1 and add to the pint and a half of hot stock4 ,cook the mixture gently for ten minutes4 ,beef ,soup4 #b pounds of beef from the round4 #b quarts of water4 #b tablespoonfuls of minced onion4 #a tablespoonful of minced carrot4 #a tablespoonful of minced celery4 #a_/b pint of potatoes1 chopped fine4 #a_/b gill of barley4 #a clove4 #b tablespoonfuls of butter4 #a tablespoonful of flour4 #a_/f teaspoonful of pepper4 #a teaspoonful of salt4 ,free the meat from fat and cut it into fine pieces4 ,put it in the soup pot with the cold water and heat slowly to the boiling point4 ,skim carefully1 and set back where the soup will just bubble at one side of the pot4 ,wash the barley and put it on to cook in one pint of cold water4 ,at the end of half an hour pour off the water and add the barley to the soup4 ,when the soup has been cooking for three hours put the butter1 minced onion1 carrot1 and celery into a frying-pan and cook slowly for fifteen minutes4 ,skim the vegetables from the butter and put them in the soup4 ,stir the flour into the butter remaining in the pan4 ,cook until brown1 stirring all the while2 then add to the soup4 ,now add the potatoes and salt and pepper1 and cook for half an hour longer4 ,oxtail ,soup4 #a oxtail4 #a quart of water4 #a pint of stock4 #a heaping tablespoonful of corn-starch4 #a tablespoonful of minced celery4 #b tablespoonfuls of minced onion4 #a tablespoonful of minced carrot4 #bj pepper-corns4 #b whole cloves4 ,a tiny bit of mace4 ,a small piece of cinnamon4 #a bay leaf4 #a small leaf of sage4 #a small sprig of parsley4 #a small sprig of thyme4 ,free the oxtail from fat and cut into small joints4 ,wash these in several waters and then put them in a stewpan with the cold water4 ,place on the range and heat slowly to the boiling point2 then skim1 and move the stewpan back where the water will just bubble at one side of the stewpan4 ,cook for one hour4 ,tie the vegetables1 herbs1 and spice in a piece of netting1 and put them in the stewpan4 ,add the salt1 and cook for one hour longer4 ,strain the broth into a bowl and set away in a cold place4 ,rinse the oxtail in cold water and put in a cold place4 ,when the broth is cold1 skim off all the fat4 ,put the soup stock and skimmed broth in a stewpan1 and set on the fire4 ,when this boils1 add the corn-starch1 mixed smoothly with a gill of cold water4 ,cook for fifteen minutes2 then add the oxtail and cook for ten minutes longer4 ,taste1 to see if seasoned enough1 and serve very hot4 ,a few tablespoonfuls of sherry will improve this soup for many tastes4 ,it should be added just before the soup is poured into the tureen4 ,veal ,broth4 #b pounds of the poorer parts of veal4 #b quarts of water4 #c tablespoonfuls of minced onion4 #a tablespoonful of minced carrot4 #a whole clove4 #a inch piece of cinnamon4 #a level tablespoonful of salt4 #a_/d teaspoonful of pepper4 #a_/d teaspoonful of celery seeds4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 #a pint of raw potato cubes4 ,cut the veal into cubes and put the bones and meat into a stewpan with the water1 seasoning1 and vegetables4 ,place on the fire1 and when the soup comes to the boiling point1 skim carefully1 and then set back where it will just bubble4 ,heat the butter in a small saucepan1 and add the flour to it4 ,stir until the mixture is smooth and frothy2 then stir it into the broth4 ,simmer the broth for two hours and a half1 and1 after adding the pint of potato cubes1 cook for half an hour longer4 ,the potatoes may be omitted and a quarter of a cupful of rice be added when the broth has been cooking for an hour and a half4 ,scotch ,broth4 #a-a_/b pounds of neck or shoulder of mutton4 #a tablespoonful of pearl barley4 #a tablespoonful of minced onion4 #a tablespoonful of minced carrot4 #a tablespoonful of minced turnip4 #a tablespoonful of minced celery4 #a tablespoonful of butter4 #a tablespoonful of flour4 #a heaping teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a teaspoonful of chopped parsley4 #c pints of water4 ,remove all the fat from the mutton and cut the lean meat into cubes1 which should be put in a stewpan with the chopped vegetables1 salt1 pepper1 and the barley1 well washed4 ,tie the bones in a piece of coarse white netting and put them in the stewpan with the other ingredients4 ,add the three pints of cold water and cover the stewpan4 ,place the soup on the stove where it will heat slowly to the boiling point4 ,when it reaches that temperature1 skim it and set back where it will only bubble slightly at one side of the pan4 ,cook in this manner for three hours1 being careful not to let it more than bubble gently in all that time4 ,at the end of the three hours take out the bones4 ,now put the butter in a little saucepan and set on the fire to heat4 ,when hot1 stir in the flour1 and cook--stirring all the time--until the mixture is smooth and frothy4 ,stir this into the broth2 then add the chopped parsley1 and cook ten minutes longer4 ,vegetable ,soup4 #a pound of beef4 #b quarts of water4 #a gill of minced carrot4 #a gill of minced turnip4 #a_/b gill of minced onion4 #a tablespoonful of minced celery4 #a_/d pint of potato cubes4 #a tablespoonful of rice4 #a tablespoonful of flour4 #a generous teaspoonful of salt4 #a_/h teaspoonful of pepper4 ,cut the meat into cubes2 then put it in a stewpan and set on the fire with the cold water4 ,when this boils1 skim carefully4 ,mix the flour to a smooth paste with one gill of cold water1 and stir into the boiling ingredients4 ,next add the rice4 ,move the stewpan back where the contents will bubble at one side for one hour2 then add the onion and carrot4 ,cook for one hour longer1 and then put in the turnips1 potatoes1 salt1 and pepper1 and simmer for half an hour longer4 ,serve hot4 ,two quarts of the water in which the bones and hard pieces of meat have been cooked may be substituted for the beef and water4 ,if one choose1 half a pint of finely shred cabbage may be added at the same time the onions and carrots are put in the soup4 ,chicken ,soup4 #c pints of the water in which a fowl was boiled4 #b tablespoonfuls of rice4 #a tablespoonful of butter4 #a tablespoonful of minced carrot4 #b tablespoonfuls of minced onion4 #b tablespoonfuls of minced celery4 #a teaspoonful of salt1 generous4 #a_/h of a teaspoonful of pepper4 #a_/b teaspoonful of parsley4 ,wash the rice and put it in a stewpan with the chicken stock4 ,place on the fire and cook for two hours4 ,the soup must not boil in that time2 keep it where it will be at the point of boiling1 but do not let it bubble4 ,at the end of two hours put the butter and vegetables in a small frying-pan and set on the fire1 to cook slowly for twenty minutes4 ,now draw the pan to a hotter part of the range1 and stir for one minute4 ,after pressing the butter from the vegetables1 put them with the soup4 ,put the flour with the butter remaining in the pan1 and stir until smooth and frothy2 then stir the mixture into the soup4 ,add the salt1 pepper1 and chopped parsley1 and cook the soup for thirty minutes longer1 allowing it to bubble at one side of the saucepan4 ,if you have a little cold chicken1 cut it into small cubes and add it to the soup at the same time the vegetables are put in4 ,if you cannot get celery1 take half a teaspoonful of celery salt1 and in that case use only half a teaspoonful of the common salt4 ,this soup can be made with the stock from boiled fowl1 or that obtained by boiling the bones of roast chicken4 ,cream of ,rice ,soup4 ,make this in the same way as chicken soup1 with the addition of one tablespoonful of rice1 a slight grating of nutmeg1 a tiny bit of mace1 and a piece of stick cinnamon about an inch long1 and the omission of the parsley4 ,when the time required for the cooking has expired1 take out the spice and pour the soup into a fine sieve4 ,rub all the rice through1 using a wooden vegetable masher4 ,put the strained mixture in a clean saucepan with a pint of milk1 and let it boil up once4 ,if you have cream in plenty1 use half cream and half milk4 ,the soup will be much smoother if it is strained a second time1 after the milk has been boiled with it4 ,mock ,bisque4 #a pint of stewed tomatoes4 #a pint of milk4 #a tablespoonful of flour4 #a tablespoonful of butter4 #a_/b teaspoonful of soda4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 ,reserve half a gill of the milk and put the remainder on to cook in the double-boiler4 ,put the tomatoes on to cook in a stewpan4 ,mix the flour with the cold milk and stir into the boiling milk4 ,cook for ten minutes2 then add the salt1 pepper1 and butter4 ,stir the soda into the hot tomatoes and stir for half a minute2 then rub through a strainer4 ,add the strained tomatoes to the thickened milk1 and serve at once4 ,if canned tomatoes be used1 stir the contents of the can before measuring1 that the proper proportion of the juice of the tomatoes shall be used4 ,if it be inconvenient to serve the soup when the tomatoes and thickened milk are done1 keep them hot in their separate stewpans1 and do not mix until just before the time to serve4 ,tomato ,soup4 #a pint of canned tomatoes4 #a_/b pint of stock or water4 #a teaspoonful of salt4 #a_/e teaspoonful of pepper4 #a teaspoonful of sugar4 #a tablespoonful of minced carrot4 #b tablespoonfuls of minced onion4 #b tablespoonfuls of butter4 #a tablespoonful of flour4 #a heaped teaspoonful of corn-starch4 #b whole cloves4 ,put the tomato and stock in a saucepan and set on the fire4 ,cook the vegetables slowly in the butter for twenty minutes2 then press out the butter and put the vegetables in the soup4 ,into the butter remaining in the pan put the flour1 and stir until smooth and frothy2 then add to the soup4 ,mix the corn-starch with four tablespoonfuls of cold water1 and stir into the soup4 ,add the other ingredients1 and simmer for one hour4 ,strain1 and serve with toasted or crisped bread4 ,tomato ,soup1 ,no4 #b4 #a pint of canned tomatoes4 #a_/b pint of water4 #a tablespoonful of butter4 #a tablespoonful of flour4 #a_/b teaspoonful of salt4 #a teaspoonful of sugar4 #a_/h teaspoonful of pepper4 ,put the tomato1 water1 and seasonings in a stewpan and set on the fire4 ,beat the butter and flour together until creamy4 ,when the soup begins to boil1 stir this mixture into it1 and cook for ten minutes4 ,strain1 and serve with toasted or fried bread4 ,tomato and ,macaroni ,soup4 #a pint of meat stock4 #a quart of stewed tomatoes4 #a teaspoonful of sugar4 #b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #a gill of cold water4 #b tablespoonfuls of corn-starch4 #a_/b pint of broken macaroni4 #a tablespoonful of butter4 ,the stock can be made with any bits of dry hard meat1 or the bones from roasted or broiled meat2 or one can take the water in which a fowl was boiled4 ,put the tomatoes and stock in a stewpan and set on the fire4 ,mix the corn-starch with the cold water1 and stir into the boiling liquid4 ,add also the sugar1 salt1 and pepper4 ,put the macaroni in a stewpan with a quart of boiling water and boil for twenty minutes4 ,pour off the water1 and put the macaroni in the soup4 ,add the butter at the same time1 and cook for ten minutes longer4 ,if the soup be preferred smooth1 it can be strained before the macaroni is added4 ,corn ,soup4 #a_/b can of corn4 #a-a_/b pints of milk4 #a-a_/b tablespoonfuls of butter4 #a tablespoonful of flour4 #a level teaspoonful of salt4 #a_/f teaspoonful of pepper4 #a tablespoonful of minced onion4 ,mash the corn as fine as possible1 and then put it in the double-boiler4 ,reserve one gill of the milk1 and1 putting the remainder with the corn1 cook for fifteen minutes4 ,cook the butter and onions together for ten minutes1 and add to the corn and milk4 ,mix the cold milk with the flour1 and stir into the hot mixture4 ,add the salt and pepper1 and cook for ten minutes longer4 ,strain1 and serve hot4 ,potato ,soup4 #d potatoes of medium size4 #a-a_/b pints of milk4 #b tablespoonfuls of minced celery4 #d tablespoonfuls of minced onion4 #a tablespoonful of flour4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a tablespoonful of butter4 #a_/b teaspoonful of minced parsley4 ,pare the potatoes1 and1 placing on the fire in enough boiling water to cover them1 cook for thirty minutes4 ,reserve one gill of the milk1 and put the remainder in the double-boiler with the onions and celery1 and place on the fire4 ,mix the cold milk with the flour1 and stir into the boiling milk4 ,when the potatoes have been cooking for thirty minutes1 pour off all the water and mash them fine and light4 ,gradually beat into them the milk4 ,now add the salt1 pepper1 and butter1 and rub the soup through a sieve4 ,return to the fire1 and add the minced parsley4 ,cook for five minutes1 and serve immediately4 ,hub ,soup4 #a_/b pint of baked beans4 #a_/b pint of stewed tomatoes4 #a pint of water4 #a level teaspoonful of salt4 #a_/e teaspoonful of pepper4 #a_/b teaspoonful of mustard4 ,put all the ingredients into a stewpan and simmer for half an hour1 with the stewpan covered2 then rub the mixture through a coarse sieve and return to the fire4 ,simmer for ten minutes1 and serve with toasted crackers or bread4 ,lima ,bean ,soup4 #a_/b pint of beans4 #a_/b pint of milk4 #b quarts of water4 #c tablespoonfuls of minced onion4 #a tablespoonful of minced carrot4 #a tablespoonful of minced celery4 #a bay leaf4 #b whole cloves4 #c tablespoonfuls of butter4 #a tablespoonful of flour4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,soak the beans over night in two quarts of cold water4 ,pour this water off and rinse the beans in fresh water4 ,now put them in a stewpan with two quarts of cold water4 ,cook slowly for two hours4 ,cook the vegetables in the butter for twenty minutes4 ,on taking them out1 add them to the soup4 ,put the flour into the butter remaining in the pan1 and stir until smooth and frothy4 ,add this mixture to the soup4 ,now add the other seasonings1 and cook for one hour longer4 ,at the end of this time take out the spice and rub the soup through a fine sieve4 ,return to the fire and add half a pint of hot milk4 ,stir the soup until it boils2 then serve4 ,dried ,pea ,soup4 #a_/b pint of peas4 #b quarts of water4 #d tablespoonfuls of minced onion4 #a tablespoonful of minced carrot4 #a tablespoonful of minced celery4 #b tablespoonfuls of drippings or butter4 #a ounce of ham1 or a ham bone4 #a_/b pound of cold roast or broiled meat4 #a tablespoonful of flour4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 #a bay leaf4 ,soak the peas over night in two quarts of cold water4 ,in the morning pour off the water1 and put the peas1 the meat and bone1 and two quarts of fresh water in the soup kettle1 and place on the fire4 ,cook gently4 ,at the end of three hours put the drippings and vegetables in a small saucepan1 and cook slowly for half an hour4 ,when the vegetables have been cooked for this time1 draw the saucepan forward where they will cook a little faster for one minute4 ,stir all the time2 then draw them to the side of the pan to press out the fat1 and after that put them with the soup4 ,into the fat remaining in the pan put the tablespoonful of flour1 and stir until the mixture becomes smooth and frothy4 ,stir this into the soup1 and add the salt1 pepper1 and bay leaf4 ,cover1 and cook for three hours longer4 ,at the end of that time take out the meat and bay leaf1 and rub the soup through a coarse sieve or colander4 ,return to the fire and make very hot4 ,serve with crisped bread4 ,the soup must be stirred from the bottom frequently all the time it is cooking1 and it must never more than bubble gently4 ,if it cooks too rapidly it will get too thick and be in danger of scorching4 ,cream of ,dried ,pea ,soup4 ,make the same as the dried pea soup2 and1 after straining1 add a pint of milk and a little more salt and pepper4 ,stir all the time until it boils2 then strain again1 and serve4 ,bean ,soup4 #a_/b pint of white beans4 #a_/d pound of lean salt pork4 #c quarts of water4 #d tablespoonfuls of minced onion4 #a tablespoonful of minced carrot4 #a tablespoonful of minced celery4 #c tablespoonfuls of drippings or butter4 #a tablespoonful of flour4 #a_/d teaspoonful of pepper4 ,salt to taste4 ,make this the same as the dried pea soup4 ,cream of ,bean ,soup4 ,make the same as bean soup2 then add a pint of hot milk1 and boil up once4 ,strain1 and serve4 ,oyster ,soup4 #a pint of oysters4 #a pint of milk4 #a_/b pint of cold water4 #b level tablespoonfuls of flour4 #a_/d teaspoonful of pepper4 #b tablespoonfuls of butter4 ,salt4 ,put a strainer over a bowl and turn the oysters into it4 ,pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer4 ,turn the oysters into a dish and set in a cold place4 ,reserve a gill of the milk1 and1 pouring the remainder in the double-boiler1 set it on the fire4 ,put the oyster liquor in a stewpan and heat slowly1 being careful not to burn4 ,mix the cold milk with the flour1 and1 stirring into the boiling milk1 cook for ten minutes4 ,when the oyster liquor boils1 skim it4 ,when the flour and milk have cooked for ten minutes1 add the oysters1 butter1 salt1 pepper1 and oyster liquor1 and continue cooking until the oysters curl on the edge and are plump4 ,serve at once4 ,it is well to provide toasted or crisped crackers with this soup4 ,clam ,soup4 #a pint of clams4 #a pint of milk4 #a_/b pint of water4 #b tablespoonfuls cracker crumbs4 #a heaping tablespoonful of flour4 #a heaping tablespoonful of butter4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,separate the heads from the clams1 and put them on to simmer with the water for fifteen minutes4 ,beat the flour and butter together1 and stir into the water in which the heads of the clams are cooking4 ,now add the seasoning and milk2 and when the mixture boils1 strain into another stewpan4 ,chop the soft parts of the clams and add them to the soup4 ,now add the cracker crumbs4 ,boil the soup for three minutes1 and serve4 ,clam ,chowder4 #a pint of clams4 #a pint of water4 #a pint of milk4 #c gills of potato cubes4 #b ounces of sliced salt pork4 #b tablespoonfuls of minced onion4 #a tablespoonful of flour4 #b teaspoonfuls of salt4 #a_/c teaspoonful of pepper4 #c ,boston butter crackers4 ,wash the clams in the water and turn both into a strainer which has been placed over a bowl4 ,cut the soft parts of the clams from the hard1 and put away in a cold place4 ,chop the hard parts fine and put them in a stewpan4 ,strain on these1 through a piece of cheese-cloth1 the clam water2 after which place it on the fire and cook gently for twenty minutes4 ,fry the sliced pork for ten minutes2 then add the onion1 and cook ten minutes longer4 ,take the pork and onions from the pan and add to the chopped clams4 ,put the flour into the fat remaining in the pan1 and stir until smooth and frothy4 ,add this mixture to the clam broth and cook for ten minutes longer4 ,now put the potato cubes in a stewpan and strain the clam broth over them4 ,season with the salt and pepper1 and cook for twenty minutes4 ,split the crackers and soak them in the milk for four minutes4 ,add the soft parts of the clams and the milk and crackers to the cooking mixture4 ,when all boils up1 serve4 ,the milk may be omitted and half a pint of strained tomato be added when the potatoes and broth have been cooking for ten minutes4 ,fish ,chowder4 #b pounds of fish4 #c ounces of salt pork4 #c tablespoonfuls of minced onion4 #c gills of potato cubes4 #a pint of water4 #a_/b pint of milk4 #a tablespoonful of flour4 #a_/c teaspoonful of pepper4 #b teaspoonfuls of salt4 #c ,boston butter crackers4 ,first1 skin the fish2 and after cutting all the flesh from the bones and cutting it in small pieces1 cook the bones with the water for ten minutes4 ,cut the pork into thin slices and fry until crisp and brown4 ,on taking it from the pan1 put the onions into the fat1 and cook slowly for ten minutes4 ,put a layer of fish in a stewpan and sprinkle half the potatoes1 fried onions1 and salt and pepper on this4 ,put in the remainder of the fish1 and finish with the rest of the potatoes1 onions1 salt1 and pepper4 ,into the fat remaining in the frying-pan put the flour1 and stir until smooth and frothy4 ,gradually pour on this the water in which the fish bones were boiled4 ,stir until it boils2 then pour on the fish mixture4 ,lay the slices of pork on top1 and cook gently for twenty minutes4 ,split the crackers and soak them in the milk for four minutes4 ,remove the slices of pork and turn crackers and milk into the chowder4 ,when this boils up1 serve4 ,for a change1 the milk may be omitted and half a pint of tomatoes be added4 ,any kind of light fish will answer1 such as cod1 haddock1 catfish1 whitefish1 etc4 ,salt ,codfish ,chowder4 #a pint of milk4 #a_/b pint of shredded codfish4 #c gills of potato cubes #c ounces of salt pork4 #b tablespoonfuls of minced onion4 #a_/d teaspoonful of pepper4 #a tablespoonful of flour4 ,salt4 #c ,boston crackers4 ,wash the fish and cut it into two-inch lengths4 ,tear these in pieces1 and1 covering with cold water1 soak for three or four hours4 ,slice the pork1 and cook in the frying-pan for ten minutes4 ,add the onion and cook for ten minutes4 ,now add the flour1 and stir until smooth2 after which1 stir in one gill of water4 ,put the potatoes in a stewpan and pour the mixture in the frying-pan over them4 ,season with the pepper and half a teaspoonful of salt4 ,place on the fire and cook for ten minutes2 then take out the slices of pork and add the fish1 milk1 and the crackers split4 ,cook gently for half an hour1 being careful to let the chowder only bubble at one side of the stewpan4 ,at the end of the half-hour1 taste before serving1 to be sure to have it salt enough4 ---------------------------------------- -------------------------------- ,,chapter ,,ix4 ,,fish4 ,,fresh fish should frequently be substituted for meat4 ,for those who live in seaboard towns there is no trouble in obtaining a variety4 ,every inland place has its own peculiar species1 which should have precedence over other kinds2 for the first thing to be taken into account is freshness4 ,fish brought from a distance deteriorates with the handling it receives and the time it is out of the water4 ,the lighter the fish1 the greater the variety of modes by which it may be cooked4 ,it also may be served more frequently without one's becoming tired of it4 ,for example1 at the ,isles of ,shoals visitors are offered broiled scrod every day in the week1 yet they do not weary of the dish in a stay of months4 ,at ,nantucket broiled bluefish is served daily1 and it is so delicious that its appearance three times a day would at first be hailed with pleasure2 but after a short time the appetite would become palled1 because the fish is rich4 ,it would be the same with the freshest and most toothsome salmon and mackerel4 ,a rich fish satiates much sooner than a lighter and poorer kind1 and for this reason it is advisable to avoid having the richer varieties frequently4 ,of course1 the poorer kinds require more and richer sauces than salmon1 mackerel1 or bluefish4 ,whitefish1 like cod1 haddock1 cusk1 halibut1 and flounders1 is improved by the addition of sauces made of milk1 cream1 or white stock4 ,boiling is the least desirable mode of preparing fish1 because it causes the greatest loss of flavor and nutriment4 ,a fine sauce is needed to make the dish satisfactory4 ,but boiling has one merit3 the remains of the fish after the first meal are in better form for use in little dishes of many kinds than they are if any other way of cooking be employed4 ,small fish1 like brook trout1 smelts1 etc41 are best when fried4 ,how to ,boil ,fish4 ,fresh fish should always be put on to cook in salted boiling water4 ,a little lemon juice or vinegar in the water makes the flesh of the fish firmer and improves the flavor4 ,for some tastes the flavor is improved still more by putting in the water1 tied in a piece of cheese-cloth1 a few spoonfuls of minced onion1 carrot1 and celery1 two bay leaves1 a sprig each of thyme1 parsley1 and summer savory1 a small bit of cinnamon1 and two whole cloves4 ,there should be only water enough to cover the fish4 ,if there be a fish-kettle with a tray1 lay the fish in the tray and do not wrap it in a cloth4 ,if1 however1 there be no regular fish-kettle1 pin the fish in a piece of cloth1 put a large plate in the bottom of a large flat saucepan1 and lay the fish on this4 ,a thick square of fish will take longer to cook than the same number of pounds cut from a long1 slender fish4 ,a small cod1 haddock1 bluefish1 lake trout1 salmon trout1 whitefish1 etc41 weighing from three to five pounds1 will require thirty minutes' cooking4 ,the water should bubble only at the side of the saucepan4 ,a large fish of the same kind1 weighing six or eight pounds1 would require only ten minutes' more time4 ,a thick square or cube of halibut or salmon1 weighing from three to five pounds1 would require forty minutes' cooking2 and if it weighed six or eight pounds1 it would require an hour4 ,if the fish be put into cold water the juices will be drawn out4 ,the fish will be broken if the water be allowed to boil hard during the cooking4 ,a good sauce should always be served with boiled fish4 ,baked ,fish4 #a_/b pint of cracker crumbs4 #a_/b pint cold water4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 #b tablespoonfuls of butter4 #a_/b teaspoonful of summer savory4 #a teaspoonful of minced parsley4 #a_/b teaspoonful of onion juice4 #c ounces of fat salt pork4 ,a fish weighing about four or five pounds4 ,for the dressing1 mix the cracker crumbs1 herbs1 salt1 pepper1 and butter together2 then moisten with water1 and add the onion juice4 ,have the fish split and drawn1 but leave on the head and tail4 ,gut off the fins and scrape off any scales that may still cling to it4 ,wash and wipe dry2 then rub one tablespoonful of salt into it1 put the dressing in the opening1 and pin together with a skewer4 ,cut slits on the top of the fish1 about two inches long and half an inch deep4 ,cut the salt pork in strips and fit them into these slits4 ,butter a flat tin sheet and place in the dripping-pan4 ,lay the fish in the pan1 having uppermost the side containing the pork4 ,dredge with pepper1 salt1 and flour4 ,put enough hot water in the pan to cover the bottom1 and place in the oven4 ,bake for forty-five minutes1 basting every fifteen generously with the gravy in the pan and lightly with salt1 pepper1 and flour4 ,when done1 lift the tin from the dripping-pan and slide the fish upon a warm dish4 ,serve with brown1 tomato1 or ,hollandaise sauce4 ,fish that cannot be stuffed1 such as halibut1 may be cooked in the same way4 ,three pounds of halibut would be equivalent to a five-pound cod or haddock4 ,in giving the rule for so large a fish1 allowance was made for the leaving of enough cold fish to make a dish of escaloped fish the next day4 ,baked ,salt ,mackerel4 #a salt mackerel of medium size4 #c gills of milk4 #a tablespoonful of butter4 #a level tablespoonful of flour4 #a_/h teaspoonful of pepper4 ,wash the mackerel and soak it in a pan of cold water1 having the split side down4 ,in the morning put the fish1 split side up1 in a shallow baking pan4 ,pour the milk over it1 and place in a moderate oven4 ,when the mackerel has been cooking for twenty minutes1 mix the butter1 flour1 and pepper1 and stir the mixture into the milk in the pan4 ,cook ten minutes longer2 then slide the fish out on a hot dish and pour the sauce over it4 ,serve hot4 ,this dish is suitable for breakfast1 luncheon1 dinner1 or supper4 ,serve with it potatoes in some form4 ,how ,fish should be ,broiled4 ,simple as is the work of broiling a piece of fish1 it is more often done badly than well4 ,if not cooked enough the fish is extremely disagreeable to the taste1 and if cooked too much it is hard and dry4 ,it is always best to have an exact rule as to the time it shall be cooked2 when the fish is put on the fire1 look at the clock1 and take it off as soon as it is done4 ,a split fish1 such as shad1 whitefish1 mackerel1 scrod1 bluefish1 etc41 should be timed according to the thickness4 ,if the fire be bright and hot1 a fish an inch thick can be cooked twelve minutes4 ,if two inches thick1 it will take twenty minutes4 ,of course1 when the fire is dull it will take longer4 ,always season fish with salt and pepper before cooking4 ,a fish with the skin on should be broiled with the skin side from the fire until the last five minutes of cooking1 when that side can be turned to the fire2 but it must be watched closely1 that it shall not burn4 ,it is only dry halibut that requires the butter and flour before broiling4 ,many people prefer to dip the slice of fish in olive oil rather than butter4 ,if the oil be used it must not be heated1 and it is well to apply it to the fish an hour or more before the cooking4 ,various sauces are often served with broiled fish1 but there is nothing better than sweet butter1 salt1 pepper1 a little lemon juice1 and perhaps a little chopped parsley2 or1 the lemon juice may be omitted and a fresh lemon be cut into six parts as a garnish for the dish4 ,each person can then use as much of the acid as pleases him4 ,broiled ,halibut4 #a-a_/b pounds of halibut4 #b tablespoonfuls of butter4 #a teaspoonful of lemon juice4 #a-a_/b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 ,have the halibut cut in a slice about an inch thick4 ,put half the butter1 salt1 and pepper in a hot soup plate1 and stir until the butter is melted4 ,wash and wipe the fish1 then lay it in the plate of seasoned butter4 ,when one side is coated with the butter1 turn it down and season the other4 ,dredge lightly with flour1 place in the double-broiler1 and cook over a hot1 bright fire for fourteen minutes4 ,put on a hot dish and season with the remaining salt1 pepper1 butter1 and the lemon juice1 all mixed4 ,serve very hot4 ,fried ,fish4 #b pounds of fish4 #c ounces of fat salt pork4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 ,flour4 ,have the fish cut in slices about an inch thick4 ,season these with the salt and pepper1 and roll in flour4 ,cut the pork in thin slices and fry until crisp and brown4 ,take the pork from the pan1 and put the fish in the hot fat4 ,when it has become browned on one side1 turn it and brown the other side4 ,it will take about twelve minutes to fry the fish4 ,arrange on a hot dish and lay the slices of pork on top4 ,serve hot4 ,all small fish1 such as trout1 perch1 and smelts1 may be cooked in this manner4 ,draw and wash them1 but leave on the heads and tails of the smelts and trout4 ,some kinds of small fish need to be skinned1 but this is done at the market4 ,breaded ,fish4 #a_/b pint of dried bread crumbs4 #a-a_/b teaspoonfuls of salt4 #a_/f teaspoonful of pepper4 #a egg4 #b pounds of any kind of fish4 ,fat for frying4 ,have the fish free from skin and bones1 and cut it into handsome pieces4 ,season it with the salt and pepper4 ,beat the egg in a soup plate and dip the fish in it1 one piece at a time1 getting every part covered with the egg2 then roll in the crumbs and lay on a plate4 ,have enough fat in the frying kettle to float the fish4 ,when it becomes so hot that blue smoke rises from the centre1 put in the fish and cook for five minutes4 ,drain on brown paper and serve very hot4 ,tartar sauce is particularly good to serve with breaded fish4 ,smelts are especially palatable when cooked in this manner4 ,escaloped ,fish4 #a_/b pint of cooked fish4 #a teaspoonful 7scant7 of salt4 #a_/e teaspoonful of pepper4 #a tablespoonful of butter4 #a_/b tablespoonful 7scant7 of flour4 #a-a_/b gills of milk4 #d tablespoonfuls of grated bread crumbs4 ,use any kind of cold cooked fish2 but the white kinds1 such as halibut1 cod1 haddock1 etc41 are the best4 ,have it broken into flakes and freed of bones and skin4 ,season it with half the salt and pepper4 ,put a generous half of the butter in a small pan and set on the fire4 ,when it is hot add the flour1 and stir until the mixture is smooth and frothy2 then gradually add the milk4 ,boil up once1 and stir in the remainder of the salt and pepper4 ,put a layer of this sauce in a small baking dish1 then a layer of the fish1 and follow with a second layer of sauce4 ,now put in the rest of the fish and cover with the remainder of the sauce4 ,sprinkle with the bread crumbs and dot with the other half tablespoonful of butter4 ,bake in a moderately hot oven for twenty minutes1 and serve at once4 ,the baking dish should hold nearly a pint4 ,salt ,codfish in ,cream4 #a_/b pint of fish1 solidly packed4 #a-a_/b gills of milk4 #a teaspoonful of butter1 generous4 #a teaspoonful of flour4 #a_/c saltspoonful of pepper4 ,cut the salt fish into pieces about an inch and a half long1 and tear these pieces into thin strips4 ,wash them and1 putting them in a bowl with one pint of cold water1 let them soak over night1 or at least four or five hours4 ,in the morning put the fish and water in a saucepan and set on the fire4 ,heat to the boiling point1 but do not let boil4 ,drain off the water1 and1 after adding the milk1 heat again to the boiling point4 ,beat the butter and flour together until light and smooth4 ,stir this mixture in with the fish1 and boil up once4 ,add the pepper1 and also some salt if any be required4 ,set back where the fish will continue to cook1 but not boil1 for twenty minutes4 ,if cream be plentiful use half cream and half milk4 ,serve baked or mashed potatoes with this dish4 ,fish ,balls4 #a cupful of raw salt codfish4 #f potatoes of medium size4 #a egg4 #a_/b teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a level tablespoonful of butter4 ,tear the raw fish into fine shreds1 and measure out a cupful4 ,pare the potatoes1 and put them in a large stewpan4 ,sprinkle the fish on top and cover with boiling water4 ,cover1 and cook for just thirty minutes4 ,pour off every drop of the water1 and mash the fish and potato together until light and fine2 then beat into the mixture the salt1 pepper1 butter1 and the egg1 which should first be well beaten4 ,shape into small balls1 and1 putting them in the frying-basket1 cook in deep fat until brown1--say for about four or five minutes4 ,great care must be taken to follow the directions exactly1 and to have the fat so hot when the fish balls are put in that blue smoke rises from the centre4 ,if the fat be not hot enough1 or the water be not all drained off1 or if too much butter be used1 the fish balls will absorb fat and be spoiled4 ,if all the work be done carefully1 the dish will be perfect4 ,fish ,cakes4 #a pint of minced salt codfish4 #a pint of hot mashed potatoes 7about six potatoes of medium size74 #a_/b gill of hot milk4 #a tablespoonful of butter4 #a_/d teaspoonful of pepper4 #a_/b teaspoonful of salt4 #b ounces of fat salt pork4 ,wash the fish and soak it over night1 in one piece4 ,in the morning put it in a saucepan and on the fire1 with enough cold water to cover it4 ,when the water is heated to the boiling point set the saucepan back where the water will keep hot1 but not boil4 ,cook the fish in this manner for one hour2 then take from the water and cool4 ,when cold1 remove the skin and bones and chop the fish fine4 ,pare the potatoes1 and put them in a stewpan with boiling water enough to cover them4 ,cook for just thirty minutes2 then drain off the water1 and mash and beat the potatoes with a fork4 ,beat the fish1 butter1 salt1 pepper1 and milk into the potato4 ,shape the mixture into round1 flat cakes1 and fry brown on both sides in pork fat4 ,the pork is cut into slices and fried rather slowly until crisp and brown4 ,the pan is then placed on a hotter part of the fire1 and the pork removed2 and as soon as the fat is smoking hot1 the cakes should be put in to brown4 ,serve the cakes on a hot dish1 garnishing them with the slices of crisp pork4 ,this is a generous amount for three people1 and in some families it may be found that half the amount will be enough4 ,when the fish cakes are for breakfast1 cook1 cool1 and mince the fish the day before4 ,pare the potatoes1 and let them stand in cold water over night4 ,these preparations will insure having the fish cakes on time and in perfection for an early breakfast4 ,fresh ,fish ,cakes4 #a_/b pint of cooked fresh fish4 #a_/b pint of hot mashed potato4 #a tablespoonful of butter4 #a level teaspoonful of salt4 #a_/h teaspoonful of pepper4 #b tablespoonfuls of pork fat4 ,free the cold fish from skin and bones1 and shred it fine with a fork4 ,season it with the salt and pepper4 ,mash the potato fine and beat the butter and fish into it4 ,shape into flat cakes4 ,have the pork fat smoking hot in the frying-pan and put in the fish cakes4 ,when brown on one side1 turn and brown on the other4 ,serve immediately4 ,fried ,scallops4 #a dozen scallops4 #a egg4 #a teaspoonful of salt4 #a_/e teaspoonful of pepper4 #a_/b pint of dried bread crumbs4 ,fat for frying4 ,after seasoning the scallops with the salt and pepper1 dip them in the beaten egg and roll them in the dried bread crumbs4 ,put the scallops in the frying-basket and immerse the basket into fat so hot that blue smoke rises from the centre4 ,cook for two minutes4 ,drain on brown paper and serve very hot4 ,do not put more scallops in the basket than can be spread on the bottom4 ,tartar sauce is especially good for this dish4 ,oyster ,stew4 #a gill of water4 #a-a_/b pints of oysters4 #a-a_/b pints of milk4 #a-a_/b tablespoonfuls of butter4 #a_/d teaspoonful of pepper4 ,salt4 ,put a strainer over a bowl and turn the oysters into it4 ,drain off all the liquor1 and then pour one gill of water over the oysters4 ,pour this liquor into a stewpan1 being careful not to turn in the sandy sediment4 ,place where it will heat slowly1 being careful not to burn4 ,when the liquor boils1 skim it1 and set back where it will keep hot4 ,meantime heat the milk to the boiling point in the double-boiler4 ,add the hot liquor1 oysters1 butter1 salt1 and pepper to the boiling milk4 ,boil up once1 and serve immediately4 ,oysters on ,toast4 #a-a_/b pints of oysters4 #b tablespoonfuls of butter4 #a_/b teaspoonful of lemon juice4 #a_/aj teaspoonful of pepper4 ,salt4 #c slices of toast4 ,put the oysters in a frying-pan and set on the fire4 ,when they begin to boil1 skim them2 then add the seasonings4 ,have the toast arranged on a hot dish and pour the oysters over it4 ,serve at once4 ,oysters au ,gratin4 #a solid pint of oysters4 #a gill of oyster liquor4 #a_/b gill of milk or cream4 #a-a_/b tablespoonfuls of butter4 #a tablespoonful of flour4 #a_/b teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a_/b pint of grated bread crumbs4 ,heat the oysters to the boiling point in their own liquor2 then turn them into a strainer1 which should be placed over a bowl4 ,put a gill of the oyster liquor in a saucepan1 and heat slowly4 ,beat one tablespoonful of the butter and flour together until light and smooth4 ,stir this mixture into the hot liquor1 and cook for three minutes2 then add the milk1 salt1 and pepper4 ,heat to the boiling point and add the drained oysters4 ,now turn the oysters into rather a shallow escalop dish4 ,sprinkle the crumbs over them1 and over the crumbs sprinkle the half tablespoonful of butter1 broken in bits4 ,bake for twenty minutes in a moderately hot oven4 ,if the flavor of nutmeg and ,parmesan cheese be liked1 add to the sauce one teaspoonful of the grated cheese and a slight grating of nutmeg4 ,escaloped ,oysters4 #a-a_/b solid pints of oysters4 #b generous tablespoonfuls of butter4 #a-a_/b gills of cracker crumbs4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,put half the oysters in a dish that will hold about one quart4 ,sprinkle over them half the salt and pepper and half a tablespoonful of butter1 broken in bits4 ,spread half the cracker crumbs over this4 ,now put in the remainder of the oysters1 salt1 pepper1 and half a tablespoonful of the butter4 ,spread the remainder of the cracker crumbs over this1 and then dot with the remaining tablespoonful of butter4 ,pour the liquor on the cracker crumbs1 and bake in a hot oven for half an hour4 ,fried ,oysters4 #b dozen large oysters4 #c gills of dried bread crumbs4 #a egg4 #a tablespoonful of milk4 #a teaspoonful of salt4 #a_/e teaspoonful of pepper4 ,drain the oysters1 and season them with the salt and pepper4 ,put a few tablespoonfuls of the crumbs on a plate and roll the oysters in them4 ,beat the egg in a soup plate and afterward stir the milk into it4 ,dip the oysters1 one at a time1 in this mixture1 and roll in plenty of bread crumbs4 ,place them on a platter and set in a cool place4 ,when it is time to cook them1 put a layer in the frying basket and plunge into fat so hot that blue smoke rises from the centre4 ,cook for one minute and a half1 and serve at once4 ,never place one breaded oyster on top of another before they have been fried4 ,the milk may be omitted1 and two tablespoonfuls of tomato ketchup be used instead4 ,creamed ,oysters4 #a-a_/b pints of oysters4 #c gills of milk or cream4 #a tablespoonful of flour4 #a teaspoonful of salt4 #a_/e teaspoonful of pepper4 ,a tiny piece of mace4 #a_/b teaspoonful of onion juice4 ,put the milk and mace in the double-boiler1 and set on the fire4 ,mix the flour with three tablespoonfuls of cold milk1 reserved from the three gills1 and stir into the boiling milk4 ,cook for ten minutes4 ,heat the oysters to the boiling point in their own liquor2 then skim and drain them4 ,put the oysters1 salt1 pepper1 and onion juice into the thickened cream1 and serve4 ,if milk be used1 add a tablespoonful of butter to the thickened milk4 ,lobster4 ,lobster should be perfectly fresh4 ,if it be cooked1 the odor should be fresh and the shells look bright1 and when the tail is drawn back it should spring into position again4 ,if the lobster be bought alive1 see that it moves lively4 ,to boil it1 plunge it into boiling water and cook gently from ten to twenty minutes4 ,a very small lobster will cook in ten minutes and a large one in twenty4 ,cooking a lobster too long or at too high a temperature makes it tough1 dry1 and stringy4 ,when it is impossible to get the fresh lobster1 the canned article may be used instead1 though it is of the greatest importance to buy only the goods put up by first-class houses4 ,curry of ,lobster4 #a-a_/b gills of lobster meat4 #a_/b pint of meat stock4 #b tablespoonfuls of butter4 #a generous tablespoonful of flour4 #a teaspoonful of salt4 #a_/f teaspoonful of ,cayenne4 #a_/f teaspoonful of white pepper4 #a teaspoonful of curry powder4 #a tablespoonful of minced onion4 #c slices of toast4 ,cut the lobster into small pieces and season with half the salt and pepper4 ,put the butter and onion on the fire1 in a frying-pan1 and cook until the onion turns a straw color2 then add the flour and curry-powder and stir until brown4 ,gradually add the stock to this1 stirring all the while4 ,season with the remainder of the salt and pepper1 and cook for three minutes4 ,strain this into a saucepan1 and add the lobster4 ,cook for five minutes4 ,cut the slices of toast in strips and lay in a warm dish4 ,pour the lobster over these and serve at once4 ,the toast may be omitted1 and a dish of boiled rice be served with the curry4 ,fricassee of ,lobster4 ,a fricassee of lobster is prepared the same as a curry2 omitting1 however1 the curry-powder and onion4 ,milk may be substituted for the meat stock4 ,breaded ,lobster4 #a large lobster4 #a egg4 #a teaspoonful of salt4 #a_/f teaspoonful of pepper4 ,dried bread crumbs4 ,fat for frying4 ,split the claws and tail and set aside4 ,take the meat from the large joints and the body1 and chop fine4 ,mix with this one fourth of the teaspoonful of salt and two tablespoonfuls of the 8tom-alley40 ,shape this into three small flat cakes4 ,season the pieces of lobster with the salt and pepper4 ,beat the egg in a soup plate4 ,dip the pieces of lobster and the little cakes1 one at a time1 into the egg2 then roll in the bread crumbs1 and1 after arranging on a plate1 put in a cool place until the hour to cook them4 ,when that time comes1 put the breaded lobster in the frying basket and cook in fat until crisp and brown 7about two minutes74 ,serve with ,tartar sauce4 ,escaloped ,lobster4 #c gills of lobster4 #a_/b pint of cream or stock4 #a-a_/b tablespoonfuls of butter4 #a_/b pint of grated bread crumbs4 #a teaspoonful of salt4 #a_/h teaspoonful of ,cayenne4 #a tablespoonful of flour4 ,mix in a saucepan one tablespoonful of the butter and all the flour4 ,have the stock or cream hot1 and pour it gradually on the butter and the flour1 stirring all the time4 ,add half the salt and pepper1 and cook for one minute4 ,have the lobster cut fine1 and seasoned with the other half of the salt and pepper4 ,when the sauce has cooked for one minute1 add the lobster4 ,now pour the mixture into a shallow escalop dish4 ,sprinkle the grated bread crumbs on this1 and then dot with the half tablespoonful of butter4 ,bake in a hot oven for fifteen minutes4 ,if cream be used1 measure the flour lightly2 but if stock be taken1 allow a generous tablespoonful4 ,escaloped ,crabs4 ,prepare the same as escaloped lobster2 using1 however1 only half a pint of crab meat4 ,escaloped ,shrimps4 ,prepare this dish in the same manner as escaloped lobster2 substituting1 however1 shelled shrimps for the lobster4 ,stewed ,clams4 #a pint of shelled clams4 #a gill of milk4 #a tablespoonful of butter4 #a_/f teaspoonful of pepper4 #a level teaspoonful of salt4 #a heaping teaspoonful of flour4 #c ,boston butter crackers4 ,put the milk on the fire in the double-boiler4 ,put the clams in a strainer and pour a quart of cold water over them4 ,let them drain for about one minute1 and then1 turning them into a stewpan1 place them on the stove4 ,beat the butter and flour to a cream1 and stir this mixture into the pan containing the hot clams4 ,add the hot milk1 salt1 and pepper1 and cook for two minutes longer4 ,have the crackers soaked for two minutes in cold water1 and then toasted4 ,lay them in the bottom of a deep dish1 and when the clams are stewed pour them over the toast4 ,roast ,clams4 ,wash the clam shells thoroughly and drain them in the colander for a few minutes4 ,spread them in an old dripping-pan and put them into a hot oven4 ,the shells will begin to open in five or eight minutes4 ,take them from the oven1 and1 holding the shell over a warm dish1 let the clam and juice drop out4 ,season with butter1 salt1 and pepper1 and serve very hot1 with thin slices of buttered brown bread4 ,when possible1 get the clams twenty-four hours before they are to be used1 and after washing them thoroughly put them in a pan with just enough cold water to cover them2 then1 for a peck of clams1 sprinkle in half a pint of corn meal4 ,this will make the clams plump and tender4 ,steamed ,clams4 ,prepare the clams as for roasting1 but put them in a dish and place it in the steamer4 ,when the shells open the clams are done4 ---------------------------------------- -------------------------------- ,,chapter ,x4 ,,how ,,to ,,cook ,,meat4 ,,boiling4 ,,in boiling meats the temperature of the liquid should be kept at about the boiling point or a few degrees lower2 that is1 the water should bubble gently at one side of the pot or stewpan4 ,great care must be taken that the water shall never boil rapidly1 and that the temperature shall not be much lower than that indicated by a slight bubbling at the side of the stewpan4 ,the meat and liquid will both be spoiled if kept for any length of time in a closed vessel with the temperature too low4 ,a piece of meat cooked in water that boils rapidly all the time will be hard1 dry1 and stringy1 no matter how long it is cooked or how tender and good it was originally2 but even a tough1 dry piece will be tender and juicy if cooked at the temperature indicated by the water's bubbling at one side of the pot4 ,all meats will be juicier if they be allowed to cool1 or even partially to cool1 in the liquid in which they were boiled4 ,the dish in which a food material is cooling must always be uncovered until the substance is perfectly cold4 ,boiled ,leg of ,mutton4 ,wipe carefully with a damp cloth a leg of mutton weighing between eight and ten pounds1 and put it in a deep kettle with enough boiling water to cover it4 ,set the kettle where the water will boil rapidly for a quarter of an hour4 ,skim the water when it begins to boil4 ,at the end of the fifteen minutes draw the kettle back where the water will only bubble4 ,if the meat be desired very rare1 cook it for an hour and a half2 but if you want it rather well done1 cook it for two hours1 being careful that the water only bubbles except during the first fifteen minutes4 ,when the mutton is done place it on a warm dish4 ,pour a few tablespoonfuls of butter sauce over it1 and1 if convenient1 garnish with parsley4 ,send to the table at once with the caper sauce and vegetables4 ,of course1 this is more meat than three persons would want1 but if only half a leg be boiled the result will not be very satisfactory2 therefore it would be better to roast or steam a part of the leg1 unless the family be large4 ,steamed ,mutton4 ,when the family is so small that it is necessary to cut a leg of mutton1 it is better to steam than to boil it4 ,place the piece of mutton on a kitchen plate1 the cut side down4 ,set the plate in the steamer and over a kettle of boiling water4 ,cover closely1 and keep the water boiling until the meat is done4 ,a piece weighing about four or five pounds will be cooked rather rare in one hour4 ,if liked well done1 cook it longer4 ,serve the same as boiled leg of mutton4 ,boiled ,corned ,beef4 ,a piece of corned beef will take about the same time to cook1 whether it weigh four pounds or ten4 ,wash the meat and put it into a stewpan with enough boiling water to cover it generously4 ,when the water begins to boil1 skim thoroughly2 then draw the stewpan back to a place where the water will just bubble for five hours4 ,never let the water boil hard1 but it must not get much below the boiling point at any time4 ,if the meat is to be pressed1 take it from the boiling water and place it on a flat dish4 ,put a tin pan or sheet on top of the hot meat1 and on this place two bricks or some other weight4 ,set away in a cool place4 ,when the meat is cold1 trim the edges1 using a sharp knife4 ,the trimmings may be used for a corned beef hash4 ,spiced ,corned ,beef4 #f pounds of the plate piece of beef4 #a pint of coarse salt4 #c pints of water4 #c dozen whole allspice4 #b dozen whole cloves4 ,this is a cheap and savory dish for luncheon and tea4 ,put the water and salt in a stewpan and set on the fire4 ,stir frequently until the water boils1 and then skim carefully4 ,take from the fire and set away to cool4 ,remove the bones from the meat by slipping a sharp knife between the flesh and bone and cutting the meat from the bone4 ,place the beef in a stone jar or earthen bowl1 and when the brine is cold pour it over the meat4 ,cover the dish and set it away in a cool place for six or eight days4 ,at the end of that time remove the meat and wipe it4 ,spread it on a board and sprinkle the spice over it4 ,roll up and tie firmly4 ,place this roll in a kettle and cover it with boiling water4 ,when the water begins to boil1 7it will at first be somewhat cooled by the meat17 skim it carefully2 then set the kettle back where the water will just bubble for six hours4 ,at the end of that time take the beef from the kettle and place it on a large dish4 ,put upon it a tin pan and weights1 7two bricks will be sufficient17 and set away in a cool place4 ,the meat should be cut in thin slices when served4 ,in ,new ,york many of the marketmen salt and spice beef for their customers4 ,if one can get a plate piece of corned beef that has not been too long in brine1 it will answer just as well as a fresh piece1 and save the housekeeper the trouble of corning it4 ,almost any marketman will willingly remove the bones for a customer4 ,boiled ,ham4 ,wash the ham and then soak it in cold water for ten or twelve hours4 ,put it on to cook in cold water4 ,when the water begins to boil1 skim it1 and draw the kettle back to a part of the range where the water will only bubble gently4 ,cook the ham for five hours2 then take it up and draw off the skin4 ,place the skinned ham in a dripping-pan and sprinkle over it one cupful of fine dried crumbs mixed with two tablespoonfuls of sugar4 ,cook it slowly in the oven for one hour4 ,if only a part of a ham is to be boiled1 it would be better to steam it than to put it in the water4 ,wash and soak it2 then steam it the same as mutton1 cooking it for six hours4 ,brown it in the oven if you like4 ,fresh ,tongue4 ,wash the tongue and put it in a stewpan with boiling water enough to cover it generously4 ,add four tablespoonfuls of salt4 ,when the water begins to boil1 skim carefully and draw the stewpan back to a place where the water will bubble gently for five hours4 ,take the tongue from the boiling water and plunge it into cold water4 ,draw off the rough skin1 beginning at the roots of the tongue4 ,place the tongue on a dish1 cover it lightly with a coarse towel1 and put it in a cold place4 ,smoked ,tongues4 ,cook a smoked tongue exactly the same as a ham1 except that it is not to be browned in the oven4 ,it will require five hours' time to boil it4 ,pickled ,tongue4 ,treat a pickled tongue the same as a piece of corned beef4 ,it will require five hours' cooking4 ,,science ,,in ,,roasting ,,meat4 ,a roast of meat1 be it rare or well done1 should be juicy and tender4 ,one should not roast a tough piece of meat2 stewing1 braising1 or boiling is better1 because the cooking can be continued for a long time at a low temperature1 and this method will make the toughest piece of meat tender4 ,the meat always should be exposed to a high temperature at first1 that the surface may become hardened and the juices protected4 ,if the high temperature be continued all the time of cooking1 the meat will become hard1 dry1 and stringy1 as far as the heat has penetrated4 ,it will be seen1 therefore1 that the high temperature should be kept up only long enough to form a thin1 hard crust on the meat4 ,from twenty to thirty minutes will suffice for this4 ,the temperature should then be lowered by closing the draughts of the range4 ,basting is another important item in roasting4 ,if one use no water in the dripping-pan1 and baste only with the fat that drops from the meat into the bottom of the pan1 the roast will have a beautiful glossy brown surface when it is done2 but it must be remembered that fat can be heated to a much higher point than water1 and that basting with this boiling hot fat will help to harden the piece of meat4 ,if a small quantity of water be kept in the bottom of the dripping-pan1 the drippings from the meat1 mingling with it1 will be kept at a low temperature1 so that1 if the meat be freely basted with this mixture every fifteen minutes1 the surface of the piece of meat will be kept moist1 and at a lower temperature than when basted with the hot fat1 or not basted at all4 ,by basting with this mixture of drippings and water1 the heat is driven from the surface to the centre of the piece of meat1 insuring a roast that will be rare from a point about half an inch from the surface to the centre4 ,bear these facts in mind when roasting meats4 ,how to ,roast ,meat in the ,oven4 ,have a dripping-pan of ,russian iron and a meat-rack three or four inches shorter than the pan4 ,illustration3 ,,dripping-,,pan4 ,illustration3 ,,meat-,,rack4 ,examine the piece of meat1 and if there be any places that have become tainted trim them off with a sharp knife4 ,wipe the meat with a wet towel4 ,now season with salt and pepper1 and dredge lightly with flour4 ,all the seasoning must be done with the meat resting on the rack1 that the stray particles may fall to the bottom of the pan4 ,dredge flour over the bottom of the pan until the surface is white4 ,have the oven very hot 7about #djj or #dej degrees71 and place the meat in it4 ,watch closely1 and as soon as the flour in the pan turns dark brown pour in enough boiling water to cover the bottom of the pan4 ,the flour may brown in five minutes1 yet it may take ten or more for this process1 the time depending upon the bottom of the oven4 ,when the meat is brown on one side1 baste well1 and turn it over to brown the other side4 ,when the meat has been in the oven for about thirty minutes1 close the draughts to reduce the heat of the oven4 ,baste the meat every fifteen minutes in this manner4 ,with a long spoon1 dip up the liquid from the bottom of the pan and pour it over the meat4 ,continue this until nearly all has been absorbed by the meat2 then dredge lightly with salt1 pepper1 and flour4 ,now pour into the pan enough hot water to cover the bottom4 ,the last time the meat is basted omit putting the water in the pan1 and at the end of fifteen minutes all the liquid will be evaporated4 ,now take up the meat and place it on a hot platter4 ,take out the rack1 and then pour all the fat from the pan into a cup4 ,put half a pint of hot water in the pan and set on top of the range4 ,scrape all the sediment from the sides and bottom1 and thicken this gravy with a teaspoonful of flour smoothly mixed with a gill of cold water4 ,season with salt and pepper1 and simmer for two minutes2 then strain into a hot dish and serve with the roast meat4 ,the time of cooking a roast depends upon the shape in which it is cut and whether it is to be rare or well done4 ,the rule of so many minutes for each pound is not a good one2 for a long1 thin1 rib roast might weigh just the same as a short1 thick piece cut from the round1 rump1 or shoulder1 and1 of course1 the thin piece would cook much more quickly than the short thick piece4 ,a leg of mutton weighing eight or nine pounds should be cooked for an hour and three quarters1 if to be served rare2 if to be medium rare1 two hours1 but if well done 7a pity it should ever be67 two hours and a quarter4 ,half a leg of mutton1 weighing about four pounds1 should be cooked for an hour and a quarter4 ,the meat will be rare4 ,roast ,rib of ,beef4 ,for three persons one rib will be enough4 ,wipe the meat with a damp towel4 ,place a meat-rack in a dripping-pan and lay the beef on it4 ,dredge with salt1 pepper1 and flour1 turning the meat over in order that every part shall receive a portion of the coating4 ,dredge the bottom of the pan lightly with the flour and salt4 ,set the pan in a very hot oven1 and watch carefully to prevent the flour on the bottom of the pan from burning4 ,when the flour turns dark brown1 pour in enough water to cover the bottom of the pan2 this will be in from two to five minutes after the pan is placed in the oven4 ,after the water has been added let the meat cook awhile1 and then baste it4 ,to baste1 draw the pan out of the oven and tip it a little1 that all the gravy shall flow to one end of the pan4 ,with a long-handled spoon1 dip up this gravy and pour it over the meat4 ,continue this until the entire piece is well moistened4 ,now dredge the meat lightly with salt1 pepper1 and flour4 ,pour into the pan enough boiling water to cover the bottom1 and return to the oven4 ,at the end of a quarter of an hour draw the pan out again1 turn the meat over1 and baste as before4 ,add some water and then set the pan in the oven4 ,now reduce the heat by shutting the draughts1 and baste every fifteen minutes in the manner described4 ,do not use any water the last time4 ,the meat should cook in all one hour if wanted rather rare4 ,when the beef is done1 take it up and place it on a warm dish4 ,pour all the fat from the dripping-pan1 and1 after setting the pan on the range1 pour into it half a pint of boiling water4 ,scrape all the brown sediment from the sides and bottom of the pan4 ,mix one teaspoonful of flour with three tablespoonfuls of cold water1 and gradually pour this mixture into the dripping-pan1 stirring all the while4 ,it may not take all the mixture of flour and water to thicken the gravy4 ,stop when the gravy is about as thick as cream4 ,season with salt and pepper1 and strain into a hot bowl4 ,if all this work be properly done1 the beef will be rare and juicy1 and the gravy rich1 brown1 and smooth4 ,roast ,lamb4 ,lamb1 being immature meat1 should be rather well done4 ,the spring lambs are so small that a leg will not make a burdensome roast in a small family4 ,the loin and breast make good small roasts4 ,roast the lamb according to the rule given for roast rib of beef4 ,serve with the made gravy and mint sauce4 ,asparagus1 peas1 young beets1 summer squash1 and any delicate summer vegetable1 may be served with lamb4 ,roast ,mutton4 ,mutton is roasted like beef4 ,for a small roast the loin or breast is good4 ,a leg of mutton may be cut into two parts1 using one for a roast and the other for steaming4 ,mutton should always be cooked rare and served hot4 ,currant jelly should be provided with a roast4 ,the most appropriate vegetables are potatoes1 onions1 mashed turnips1 rice1 squash1 tomatoes in any form1 sweet potatoes1 ,lima beans1 canned corn1 etc4 ,stuffed ,mutton4 ,make the dressing given for roast veal1 substituting a generous tablespoonful of butter for the chopped pork1 and adding also one teaspoonful of onion juice4 ,have the bone removed from half of a leg of mutton4 ,cut deep incisions in the inside of the leg1 and press the dressing into these4 ,sew up the leg1 and roast the same as directed for roast beef1 cooking the meat an hour and a half4 ,the same vegetables as suggested for plain roast mutton are suitable for the stuffed leg4 ,roast ,veal4 #e pounds of loin or breast of veal4 #a pint of stale bread4 #c ounces of salt pork4 #a gill of cracker crumbs4 #a teaspoonful of sweet marjoram4 #a_/b teaspoonful of sage4 ,salt1 pepper1 flour4 ,to make the dressing4 ,soak the bread in cold water for two or three hours4 ,press out nearly all the water2 then add one ounce of salt pork chopped fine1 one teaspoonful of salt1 one third of a teaspoonful of pepper1 the herbs1 and crackers4 ,let this stand while the meat is being washed and seasoned4 ,the parts of the veal that are good for roasting are the loin1 breast1 and fillet4 ,veal requires a great deal of seasoning1 and is almost always stuffed4 ,it must be remembered that in the loin and breast there is a great deal of bone4 ,on the other hand1 the fillet has not a particle of waste except a small bit of round bone4 ,veal is delicious cold1 and the cold roast meat can be prepared in many savory ways4 ,for these reasons1 if the family do not object to the meat in all forms1 it would be well to get a roast of good size4 ,this is a kind of meat that must be thoroughly done2 not even a pinkish tinge should be seen after it is cooked4 ,for a family of three get a loin or breast weighing about four or five pounds4 ,wash it in cold water and wipe it with a clean towel4 ,rub into it one tablespoonful of salt1 and sprinkle lightly with pepper4 ,stuff it1 roll it up1 and skewer it4 ,place on a rack in the dripping-pan1 and lay upon it two ounces of salt pork cut in thin slices4 ,cook for two hours and a half1 following the directions given for roasting4 ,any of the following named vegetables may be served with roast veal3 potatoes1 rice1 macaroni1 spinach1 asparagus1 beets1 turnips1 parsnips1 salsify1 string beans1 shell beans1 grated horseradish1 etc4 ,roast ,pork4 ,the piece termed the sparerib is the best for roasting4 ,wipe the meat with a damp towel4 ,season it with salt1 pepper1 and sage1 using a teaspoonful of powdered sage to four pounds of pork4 ,follow the directions for roast rib of beef1 cooking a four or five pound roast for two hours4 ,any of the following named vegetables may be served with roast pork3 white potatoes1 sweet potatoes1 rice1 hominy1 squash1 turnips1 onions1 etc42 and apple sauce always is desirable4 ,roast ,ham4 ,prepare the ham the same as for boiled ham2 boiling it for only three hours1 however1 and baking it slowly for three hours more4 ,,broiling4 ,there are several modes of broiling3 over clear coals1 before the coals1 or under a bed of coals2 also under a sheet of flame1 as in a gas stove4 ,no matter what the fuel may be or the mode of broiling1 the principles are the same4 ,a steak or chop1 properly broiled1 should have a thin1 well browned crust4 ,beyond this crust the meat should be red and juicy2 hardly a shade rarer at the centre than near the surface4 ,a common mode of cooking a steak is to keep it over the coals until one side is rather well done2 then turn it1 and treat the other side in the same manner4 ,the result of following this method is1 that as far as the heat has penetrated the meat is hard and dry1 and if the steak be thick it will be almost raw in the centre4 ,illustration3 ,,double-,,broiler4 ,if the broiling is to be done on a range have the fire very bright and clear4 ,open every draught1 that smoke and flame may be drawn up the chimney4 ,place the piece of meat in the double-broiler1 and hold it as near the coals as possible until the surface is brown1 turning frequently4 ,it will take three or four minutes for this4 ,now raise the broiler several inches above the bed of coals1 and continue the cooking until the meat is done4 ,the broiler must be turned often4 ,a good rule is to count ten slowly1 then turn the broiler4 ,a steak or chop1 cut a little more than an inch thick1 will cook rare in ten minutes2 if liked medium well done1 it should be cooked for twelve minutes4 ,a chicken weighing about three pounds will require slow broiling for half an hour2 or the chicken may be broiled over the fire until a rich brown1--say about fifteen minutes1--then put it in a shallow pan in a moderate oven for about twenty minutes4 ,veal and pork must be broiled slowly until cooked thoroughly4 ,chops or cutlets cut about half an inch thick will cook in twelve minutes4 ,steaks and chops which1 before cooking1 are dredged lightly with salt1 pepper1 and flour1 will be much richer than those cooked without any seasoning4 ,both steaks and chops should be served the minute they come from the fire4 ,season them with salt and butter4 ,never put them in the oven for the purpose of melting the butter4 ,it spoils the dish4 ,if a steak or chop must wait a little time before it is served1 keep it warm1 but do not add the butter until serving time4 ,to ,broil in a ,frying-pan4 ,it sometimes happens that one has no means of broiling over coals or under heat4 ,the next best thing is broiling in a pan4 ,for example1 have a steak cut about an inch thick4 ,after making a frying-pan very hot1 sprinkle in some fine salt1 and lay the steak in the pan4 ,cook for two minutes2 then lift the steak up and sprinkle the pan with salt4 ,turn the steak and cook for two minutes4 ,cook the piece of meat ten minutes in all1 turning every two minutes4 ,put the meat on a hot dish1 and season with salt and butter4 ,broiled ,chops with ,bacon4 ,bacon that is to be broiled should be boneless and fat1 and the slices should be about as thin as the blade of a knife4 ,the bars of the broiler should be very close1 what is called an oyster broiler being best4 ,place the slices of bacon in the broiler and over a clean fire1 having all the draughts open4 ,cook the meat for about four minutes1 turning constantly4 ,the fat will blaze up continually1 but will not hurt the bacon if that be turned all the while4 ,put the cooked bacon on a hot plate1 and keep warm until the chops are cooked4 ,if the chops be cut an inch thick1 cook them for nine minutes1 turning almost continually4 ,season with salt and pepper1 and place on a hot dish4 ,lay a slice of bacon on each chop1 and arrange the remainder around the dish4 ,serve hot and on hot plates4 ,beefsteak and ,onions4 ,steak for broiling4 #a pint of sliced onions4 #a level teaspoonful of salt4 #c tablespoonfuls of butter or drippings4 ,pare and slice the onions4 ,put them in a stewpan with two quarts of boiling water and cook for fifteen minutes4 ,drain off all the water4 ,put the butter or drippings in a frying-pan and add the drained onions4 ,cover the frying-pan and place on the range4 ,cook for half an hour1 being careful not to burn4 ,stir the onions frequently4 ,broil the steak rare and lay it on the bed of onions for five minutes1 having the pan covered2 then place the steak on a hot dish1 and arrange the onions around it4 ,the onions need not be boiled1 if a strong flavor be liked4 ,,frying4 ,the word 8frying0 may mean either of two modes of cooking food3 using a common frying-pan1 with only a small amount of fat1 or immersing the article to be cooked in a deep kettle of hot fat4 ,the first method is unhealthful1 extravagant1 and troublesome2 the second saves time and is more economical and healthful4 ,when a housekeeper once masters this method of frying1 she will not return to the more unsatisfactory and indigestible mode4 ,there should be enough fat to float the article to be cooked4 ,the fat must be so hot as to harden the surface of the article of food the moment it is immersed1 making it impervious to the fat or the juices contained in the food itself4 ,different articles of food brown at different temperatures1 so that the frying temperature varies from #cde to #djj ,fahrenheit4 ,most mixtures composed in part of flour1 sugar1 milk1 or eggs--like fritter batters1 doughnuts1 etc4--may be cooked at #cej2 whereas such articles as oysters1 white-bait1 croquettes1 etc41 require a heat of at least #djj4 ,french fried and thin fried potatoes need ten minutes' cooking4 ,the fat must have a temperature of about #cgj when they are put into it1 because the potatoes should stand in ice-water for some time before they are cooked4 ,moisture will cling to them2 and this1 with their chilliness1 reduces the fat at least #bj as soon as the frying begins1 making it then #cej4 ,at this heat the potatoes may be cooked brown and crisp in ten minutes4 ,as already stated1 oysters require a heat of #djj4 ,drop a piece of stale bread into the fat2 and if the temperature be right1 the bread will become brown in half a minute4 ,oysters and white-bait should be cooked brown and crisp in one minute2 longer cooking will make them rather tough and dry4 ,a little lower temperature--say #chj--will do for croquettes1 which should be fried for about two minutes4 ,if the temperature be too low1 croquettes will burst open during the cooking2 particularly rice and potato croquettes4 ,put the fat into a deep kettle 7that called a ,scotch bowl being best7 and heat it slowly4 ,when the time for frying the food is near at hand1 set the kettle on the hottest part of the range1 and watch to see the blue smoke rise from the centre of the surface of the liquid4 ,the smoke indicates the temperature to be about #cej4 ,drop a piece of stale bread into the fat2 and if one minute be required to brown it1 the fat may be used at once for frying muffins1 doughnuts1 fritters1 breaded chops1 and indeed nearly all articles that require three or four minutes' cooking4 ,how to keep ,fat4 ,when the frying has been finished1 take the fat from the fire and let it cook slightly4 ,next place a piece of cheese-cloth in a colander or strainer1 and1 after setting this over a jar or pail1 strain the fat through the cloth4 ,this straining never should be omitted2 for1 with good care1 the same fat may be used many times4 ,the ,kind of ,fat to use4 ,olive oil would be the best liquid to use if the matter of expense were not to be considered4 ,any pure1 clear fat that is free of strong odor will answer4 ,many folk use mutton and ham fat1 and say that they do not find the flavor of the meat in the articles fried2 but others would discover the taste at once1 and consider it disagreeable4 ,but the housekeeper will select the material she will use according to her taste and means2 and attention may as well be turned now to the conditions which will insure satisfactory and comparatively wholesome fried food4 ,in the first place1 the fat must be perfectly clarified4 ,even the purest and sweetest butter must go through this process before being used for frying4 ,oil and lard1 when pure1 already are clarified4 ,when the fat to be clarified is that which has been skimmed from gravies1 soups1 or the water in which corned beef has been boiled1 it will contain water and other impurities4 ,while there is water in fat the latter cannot be heated to a temperature suitable for frying purposes2 and if there be other foreign substances present1 such as particles of meat1 gravy1 flour1 or starch1 they will burn at as high a temperature as #cde1 blackening the fat and making it unfit for frying articles of food4 ,the ,frying ,basket4 ,while it is possible to fry food in deep fat without the use of the frying basket1 that invention will be found a most valuable aid in this branch of cookery4 ,the basket is made of fine wire1 and has a bail across the top4 ,do not get one of coarse wire and open meshes4 ,illustration3 ,,the ,,way ,,to ,,lower ,,the ,,frying ,,basket4 ,after the articles to be fried have been put into it1 it should be lowered into the fat2 gently1 because the particles of moisture which cling to the food are instantly converted into steam1 and this would expand beneath the surface and force some of the fat from the kettle if the basket were lowered quickly4 ,the operation may be performed safely by hanging the basket on a long spoon or fork1 and then letting it settle gently in the fat4 ,do not crowd into the basket the articles that are to be fried4 ,when the food has been cooked as long as seems necessary1 lift the basket with the spoon or fork1 and1 after allowing the fat to drip from it1 place it on a plate4 ,remove the cooked articles1 and lay them on brown paper that has been spread on a warm pan4 ,if properly cooked1 they will hardly stain the paper4 ,breaded ,chops4 ,mutton or lamb chops may be breaded and served with tomato or brown sauce4 ,have the chops cut an inch thick4 ,trim them1 and season with salt and pepper4 ,dip them in beaten egg and roll in dry bread crumbs4 ,lay them in deep fat for six minutes if they are to be rare done1 and for ten minutes if to be well done4 ,slices from the leg may be prepared in the same manner4 ,breaded ,veal ,cutlets4 #a pound of veal1 cut from the leg4 #a egg4 #a teaspoonful of salt4 #a_/h teaspoonful of pepper4 ,dried bread crumbs4 ,fat for frying4 ,have the cutlets about one fourth of an inch thick1 and cut into pieces about four inches long and three wide4 ,season them with half the salt and pepper4 ,beat the egg in a soup plate1 and season with the remainder of the salt and pepper4 ,dip the cutlets in the egg and roll them in the bread crumbs4 ,fry them in deep fat for ten minutes4 ,serve with tomato or brown sauce4 ,if you prefer1 the cutlets may be fried in pork fat4 ,in that case fry two ounces of fat salt pork4 ,take up the pork and put the cutlets into the fat remaining in the pan4 ,when brown on one side1 turn and brown on the other4 ,they should be cooked for fifteen minutes4 ,mutton ,cutlets ,saut4 #a slice of mutton from the leg1 or five chops4 #a tablespoonful of butter4 #a-a_/b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #a tablespoonful of flour4 #a gill of stewed and strained tomato4 ,trim most of the fat from the chops1 and season them with half the salt and pepper4 ,put them in a hot frying-pan and cook them for four minutes1 turning often4 ,sprinkle the flour over them and cook for two minutes longer1 turning them twice in that time4 ,now add the tomato1 butter1 and the remainder of the salt and pepper4 ,cook for three minutes longer1 and serve very hot4 ,breaded ,sausages4 #f small sausages4 #a_/b pint of dried bread crumbs4 ,the yolk of one egg4 #a tablespoonful of milk4 ,fat for frying4 ,beat the yolk of the egg in a soup plate1 then beat into it the milk4 ,prick the sausages with a fork and roll them1 one by one1 in the egg1 and then in the bread crumbs4 ,arrange them in the frying basket and cook for ten minutes in smoking hot fat4 ,drain and serve4 ,,miscellaneous ,,modes4 ,stewed ,shin of ,beef4 #d pounds of shin of beef4 #a small onion4 #a bay leaf4 #a whole clove4 #a sprig of parsley4 #a small slice of carrot4 #a_/b tablespoonful of salt4 #a_/b teaspoonful of pepper4 #a-a_/b tablespoonfuls of butter4 #a-a_/b tablespoonfuls of flour4 #b quarts of boiling water4 ,have the butcher cut the bone into six parts4 ,wash the shank carefully1 being sure to remove any particles of meat or gristle that are not perfectly sweet4 ,they will be found at the small end1 if at all4 ,put the shin in a stewpan with the onion1 carrot1 bay leaf1 parsley1 clove1 salt1 pepper1 and water4 ,place the stewpan on the fire1 and when its contents begin to boil1 skim the liquid carefully1 and set the pan back where the meat will only simmer for six hours4 ,at the end of five hours and a half1 dip out one pint of the liquid2 and after allowing this partially to cool1 skim off the fat4 ,put the butter in a saucepan and place it on the stove4 ,when the butter begins to bubble1 add the flour1 and stir the mixture until it is smooth and brown2 then gradually add three gills of the cold liquid4 ,cook for three minutes1 stirring all the time4 ,season with salt and pepper1 and set back where it will keep hot4 ,take up the meat1 removing it from the bones2 also remove the marrow from the bones4 ,put the meat and marrow into the stewpan with the sauce4 ,draw the pan forward and let its contents boil up once4 ,serve on a hot dish with a garnish of potato cubes4 ,the remainder of the liquor in which the shin was boiled may be used for a soup the next day4 ,to prepare the potatoes1 pare raw ones1 and cut them into inch cubes4 ,put these in a stewpan1 and cover with boiling water4 ,cook them for fifteen minutes1 counting from the time the cover is placed on the stewpan4 ,at the end of that time pour off all the water and sprinkle salt over the potatoes1--half a teaspoonful to a pint of the cubes4 ,place the stewpan on the fire for about one minute2 then shake well4 ,for three persons cook a pint and a half of cubes4 ,pot ,roast4 #c pounds of a tough piece of beef4 #a-a_/b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #b level tablespoonfuls of flour4 #a whole clove4 #a pint of boiling water1 #a gill of cold water4 ,wipe the meat and season it with the salt and pepper4 ,put it in an iron or granite-ware stewpan1 and set it on a part of the range where it will brown slowly4 ,turn it frequently4 ,cook the meat in this manner for thirty minutes4 ,now add a gill of boiling water1 and draw the stewpan to a part of the range where the contents will cook slowly for four hours4 ,add a gill of boiling water whenever the liquid in the stewpan becomes low4 ,when the meat has been cooking for three hours1 mix the flour smoothly with a gill of cold water1 and turn into the gravy in the stewpan4 ,add enough boiling water now to make the full pint2 the whole clove also may be added4 ,cook the meat an hour longer2 then serve on a warm platter1 with a part of the gravy poured over it4 ,serve the remainder of the gravy in a bowl4 ,braised ,beef4 #c pounds of beef4 #b ounces of fat salt pork4 #b tablespoonfuls of flour4 #c teaspoonfuls of salt4 #a_/b teaspoonful of pepper4 #a-a_/b pints of water4 #b tablespoonfuls of minced onion4 #b tablespoonfuls of minced carrot4 #b whole cloves4 #a sprig of parsley4 ,cut the pork into thin slices and fry until brown and crisp4 ,take out the pork1 and1 putting the vegetables into the fat remaining in the pan1 cook slowly for fifteen minutes4 ,rub half the pepper and two teaspoonfuls of the salt into the piece of meat1 and place it in a deep granite-ware pan4 ,when the vegetables are cooked1 put them with the meat1 first pressing from them as much fat as possible4 ,into the fat remaining in the pan put the flour1 and stir until it becomes a dark brown4 ,add the water gradually1 stirring all the while4 ,season this gravy with the remainder of the salt and pepper1 and boil for five minutes2 then pour over the meat in the pan4 ,add the cloves and parsley4 ,cover the pan and set in a very moderate oven4 ,cook for five hours1 basting every half-hour with the gravy in the pan4 ,the oven must never be so hot that the gravy will bubble4 ,this long1 slow cooking will make the toughest piece of meat tender2 but if it be cooked too fast1 the meat will become hard1 dry1 and stringy4 ,any of the tough pieces can be used for this dish4 ,veal1 mutton1 chicken1 and turkey all can be cooked in this manner4 ,with the light meats use a little celery1 if convenient4 ,beefsteak ,roll4 #a_/b pint of strained tomato4 #a egg4 #a-a_/b pounds of round steak4 #d tablespoonfuls of pork fat or beef drippings4 #a tablespoonful of butter4 #a_/b cupful of cracker crumbs4 #a-a_/d pints of water4 #b tablespoonfuls of flour4 #a_/b teaspoonful of thyme4 #a-a_/b teaspoonfuls of salt4 #a_/c teaspoonful of pepper4 #a tablespoonful of minced onion4 ,have the steak cut thin4 ,make a dressing by mixing together the cracker crumbs1 thyme1 half a teaspoonful of the salt1 half the pepper1 the butter1 a little more than a gill of cold water1 and the egg1 well beaten4 ,season the slice of steak with half a teaspoonful of salt1 and a little of the pepper4 ,spread the dressing on it1 and roll up4 ,wind soft darning cotton around the roll1 to keep it in place4 ,put the pork fat in a frying-pan1 and set on the fire4 ,dredge the roll with flour1 and place it in the hot fat4 ,cook until brown on all sides1 then place it in a stewpan4 ,put the onion and a tablespoonful of flour into the fat remaining in the pan4 ,stir until brown2 then gradually add the scant pint of water1 and stir until the sauce boils up4 ,add the remainder of the salt and pepper1 and half a pint of strained tomato4 ,strain this on the beefsteak roll4 ,cover the stewpan1 and place where the sauce will bubble at one side for three hours4 ,when done1 take up1 remove the strings1 and place the roll on a warm dish4 ,pour the sauce over it1 and serve4 ,this dish is suitable for luncheon or dinner4 ,any of the following named vegetables may be served with it3 potatoes1 rice1 hominy1 carrots1 turnips1 cabbage1 or macaroni4 ,beef ,olives4 #a-a_/b pounds of round of beef4 #a_/b pint of cracker crumbs4 #a-a_/b teaspoonfuls of salt4 #a_/c teaspoonful of pepper4 #c tablespoonfuls of flour4 #c ounces of salt pork4 #a_/c teaspoonful of thyme4 #a_/c teaspoonful of summer savory4 ,have the beef cut in a thin slice4 ,cut all the fat from this and chop it fine4 ,mix together the cracker crumbs1 chopped fat1 half a teaspoonful of salt1 one sixth of a teaspoonful of pepper1 the herbs1 and a gill of cold water4 ,cut the slice of beef in pieces about four inches long and three wide4 ,season the meat with the remainder of the salt and pepper4 ,spread the cracker dressing on these strips of meat and then roll them up4 ,tie them with soft darning cotton and then roll them in the flour4 ,cut the pork in slices and fry until crisp and brown4 ,take out the pork and lay the olives in the fat remaining in the pan4 ,fry on all sides until brown2 then put the olives in a small stewpan4 ,put into a frying-pan such flour as remained after the olives were rolled1 and stir until brown4 ,gradually pour upon this one pint of cold water4 ,stir until it boils and then pour over the olives4 ,cover the stewpan and place where the contents will just bubble at one side for two hours4 ,at serving time take up the olives1 remove the strings1 and arrange in the centre of a warm platter4 ,free the gravy from fat and pour over the olives4 ,the dish may be served plain or with a border of either boiled rice1 mashed potatoes1 or strips of toast4 ,hamburg ,steaks4 #a pound of round1 shoulder1 or flank of beef4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 ,have the butcher chop the meat very fine4 ,season it with the salt and pepper and make it into small cakes about half an inch thick4 ,rub the bars of the broiler with a bit of fat and lay the cakes in it4 ,broil over clear coals for six minutes1 if the steaks be liked rare2 or eight minutes1 if to be well done4 ,place on a hot dish and season with butter and salt4 ,another method is to put into a frying-pan about a tablespoonful of butter or pork fat and cook the steaks for eight minutes4 ,place the steaks on a hot dish1 and into the pan in which they were cooked put one tablespoonful of butter and half a tablespoonful of flour4 ,stir until smooth and brown2 then add a gill of cold water1 stirring all the time4 ,season this sauce with half a teaspoonful of salt and a little pepper4 ,a gill of strained tomatoes will be an improvement4 ,pour the sauce over the steaks and serve at once4 ,beef ,stew from the ,cold ,roast4 ,the bones of the roast4 ,about a pound and a quarter of meat4 #e tablespoonfuls of liquid fat4 #a large onion4 #b tablespoonfuls of minced carrot4 #b tablespoonfuls of minced celery4 #a-a_/b tablespoonfuls of flour4 #b level teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #a pint of boiling water4 #a pint of sliced potatoes4 ,take the bones and the tough pieces left from a cold roast of beef4 ,after cutting all the meat from the bones1 remove all the fat from the meat and put it on the fire in a frying-pan4 ,cut the lean meat into small pieces4 ,place the bones in a stewpan and lay the meat on top of them4 ,take from the frying-pan five tablespoonfuls of liquid fat and put it in another frying-pan4 ,add the minced vegetables1 and cook slowly for half an hour4 ,at the end of that time draw the pan forward to a hotter part of the range and cook rapidly for three minutes1 stirring all the time4 ,now draw the vegetables to one side of the pan and press out the fat1 then put the vegetables in the stewpan4 ,put the flour into the fat remaining in the pan1 and stir until it becomes smooth and brown2 then add the water1 and stir until it boils4 ,add the salt and pepper and cook for three minutes4 ,pour this gravy into the stewpan1 and1 covering the pan1 set it back where the contents will just bubble at one side for two hours and a half4 ,the potatoes are then to be added and the stewpan brought forward to a hotter place4 ,at the end of half an hour the stew will be done4 ,remove the bones and serve the stew on a warm dish4 ,it may be garnished with a circle of small baking powder biscuit1 or with dumplings4 ,stew from ,cold ,lamb or ,mutton4 ,with the bones and tough pieces of cold lamb or mutton a stew can be made the same as beef stew with cold roast beef4 ,if you have the small white turnips use a gill of these cut in cubes and fried with the other vegetables4 ,creamed ,dried ,beef4 #c ounces of smoked dried beef4 #a heaping tablespoonful of butter4 #a teaspoonful of flour4 #a-a_/b gills of milk4 ,have the beef cut in slices as thin as shavings1 and put it in a bowl4 ,pour upon it one pint of boiling water1 and let it stand for two minutes2 then turn off the water and drain the beef dry4 ,put the butter on the fire1 in a frying-pan1 and when it becomes hot add the beef4 ,cook for three minutes1 stirring all the time4 ,now pour on one gill of cold milk4 ,mix the half-gill of milk with the flour1 and stir it into the cooking mixture4 ,cook for two minutes1 and serve4 ,frizzled ,smoked ,beef4 #b ounces of dried smoked beef4 #c eggs4 #a gill of milk4 #a tablespoonful of butter4 ,have the beef shaved thin and then cut it into small bits4 ,beat the eggs well1 and add the milk to them4 ,put the butter on the fire1 in a frying-pan1 and when it becomes hot1 add the beef4 ,stir the meat for three minutes2 then draw the pan back to a cooler place and add the eggs and milk4 ,stir constantly until the egg begins to thicken2 then turn into a warm dish and serve4 ,veal ,olives4 ,in making veal olives use a tablespoonful of butter in the cracker dressing1 as there will be no fat to cut from the veal4 ,add half a dozen celery seeds when the gravy is put with the olives4 ,with these exceptions proceed exactly as for beef olives4 ,veal ,cutlets ,saut4 #a slice of veal from the leg4 #b ounces of fat salt pork4 #a tablespoonful of flour4 #a gill of strained tomatoes4 #a generous gill of cold water4 #a_/d teaspoonful of pepper4 #a-a_/b teaspoonfuls of salt4 ,nick the edge of the cutlet with a sharp knife2 this will keep the slice flat4 ,cut the pork in slices and cook slowly in the frying-pan for fifteen minutes4 ,draw the pan forward to a hotter part of the range and take up the pieces of pork4 ,season the cutlet with half the pepper and salt1 and lay it in the hot fat4 ,cook slowly for fifteen minutes1 turning frequently4 ,now take up the meat and put the flour into the gravy remaining in the pan4 ,stir until it turns dark brown2 then add the cold water1 tomatoes1 salt1 and pepper1 stirring all the while4 ,cook the sauce for five minutes2 then lay the fried cutlet in it and cover the pan4 ,set back where the sauce will hardly bubble at one side for half an hour4 ,at end of that time place the cutlet on a hot dish and strain the sauce over it4 ,serve at once4 ,fricassee of ,veal4 #a pound of veal4 #b ounces of fat salt pork4 #a_/h teaspoonful of pepper4 #a_/b teaspoonful of salt4 #b tablespoonfuls of flour4 #c gills of water4 #a gill of strained tomatoes4 ,cut the pork in thin slices and fry brown4 ,have the veal cut in small1 thin pieces4 ,season it with the salt and pepper1 then roll it in the flour4 ,take the pork from the pan and lay the slices of veal in the hot fat4 ,let them fry until they have a good brown color1 turning them when brown on one side4 ,take up the veal and stir the remainder of the flour into the fat4 ,when the flour is brown1 add the cold water1 stirring all the time4 ,when this gravy boils up put the browned veal into it and simmer for half an hour4 ,add the tomatoes and boil up once4 ,the flavor and appearance of this dish may be varied by changing the gravy4 ,measure the water generously1 and omit the tomatoes1 and you have a simple brown fricassee4 ,be scant in the measurement of water and tomatoes1 adding the tomatoes to the gravy when the meat is put in2 then1 at the end of half an hour1 add a gill of milk1 and boil up once1 and you have a bisque of veal4 ,or you may omit the tomatoes1 and at the end of the half-hour add a generous gill of milk1 and you have a white fricassee4 ,in this case do not brown the flour when it is added to the fat4 ,ragout of ,mutton4 #b pounds of mutton from the shoulder or breast4 #a pint of turnip cubes4 #a_/b pint of carrot cubes4 #b tablespoonfuls of minced onion4 #a tablespoonful of butter4 #a tablespoonful of flour4 #a tablespoonful of corn-starch4 #a level tablespoonful of salt4 #a_/c teaspoonful of pepper4 #a-c_/d pints of water4 ,have the mutton free from bones4 ,cut off all the fat and put it in the frying-pan and on the fire4 ,cut the meat into pieces about two inches square4 ,when there is about five tablespoonfuls of liquid fat in the pan1 take out the solid pieces and move the pan to a part of the range where the fat will become smoking hot4 ,now put in the mutton1 and stir until it becomes brown1--which will be in about six minutes4 ,take the meat from the fat and put it into a stewpan4 ,put the turnips1 carrots1 and onion in the fat remaining in the pan and cook for ten minutes1 being careful not to brown them4 ,press all the fat from the vegetables and put them in the stewpan with the meat4 ,now1 after pouring all the fat from the pan1 put in the butter and flour1 and stir until the mixture becomes smooth and dark brown2 then draw back to a cooler place and gradually stir in one pint and a half of water4 ,when this boils up add it to the contents of the stewpan4 ,mix the salt1 pepper1 corn-starch1 and a gill of cold water4 ,stir this mixture into the stewpan4 ,when the ragout boils1 skim it1 and move the stewpan back where the contents will bubble gently at one side for three hours4 ,serve very hot4 ,if you choose1 a pint of potato cubes can be added the last half-hour4 ,blanquette of ,cold ,meat4 #a pint of cold white meat4 #a gill of milk or cream4 #a-a_/b gills of stock4 #a teaspoonful of salt4 #a-a_/d teaspoonfuls of pepper4 #a-a_/b tablespoonfuls of butter4 #a tablespoonful of flour4 ,veal1 lamb1 or any kind of poultry1 will answer for this dish4 ,have the meat free from fat and bone1 and cut into dainty pieces4 ,season it with half the salt and pepper4 ,put the butter in a frying-pan and set on the fire4 ,when hot1 add the flour1 stirring until the mixture is smooth and frothy2 then gradually add the stock4 ,cook for two minutes2 then add the milk and cold meat1 and simmer gently for fifteen minutes4 ,turn out on a warm dish and garnish with rice1 toast1 or pastry cakes4 ,a teaspoonful of lemon juice1 added just as the blanquette is being removed from the fire1 is an addition that pleases most tastes4 ,a teaspoonful of curry-powder may be stirred into the butter when the flour is added1 thus changing the dish to a delicate curry4 ,pork ,chops4 #a-a_/b pounds of pork steak4 #a-a_/b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #a_/b pint of strained tomatoes4 #a tablespoonful of flour4 ,season the chops with one teaspoonful of the salt and half the pepper4 ,put them in a hot frying-pan and cook them rather slowly for twenty minutes4 ,take up the chops and stir the flour into the fat remaining in the pan4 ,when the mixture is smooth and frothy1 add the strained tomatoes and simmer for five minutes4 ,season with the remainder of the salt and pepper4 ,arrange the chops on a warm dish and pour the sauce around them4 ,if a plain brown sauce be preferred1 substitute cold water for the tomatoes4 ,fried ,salt ,pork4 ,have the slices cut about one fourth of an inch thick4 ,drop them into boiling water and cook for five minutes4 ,after draining the pieces of pork1 put them in the frying-pan and set them on the fire4 ,let them cook slowly at first2 then draw the pan to hotter part of the range1 and cook more rapidly until they are crisp and brown4 ,draw the pan back1 and1 taking up the pork1 arrange it on a hot dish4 ,pour all the pork fat1 except about two tablespoonfuls1 into a bowl4 ,put the pan back on the fire1 and into the fat remaining put one tablespoonful of flour4 ,stir until the mixture is smooth and brown2 then gradually add half a pint of cold water4 ,simmer for three minutes1 and then taste to be sure it is salt enough4 ,serve this gravy in a sauce bowl4 ,a brown sauce made in this manner is much more healthful and appetizing than the clear pork fat4 ,salt ,pork in ,batter4 #f slices of pork4 #c tablespoonfuls of flour4 #e tablespoonfuls of milk4 #a egg4 #a_/d teaspoonful of salt4 ,have the pork cut in thin slices4 ,drop it into boiling water and cook for two minutes4 ,take it up and drain2 then put it in a frying-pan1 and1 setting it on the fire1 cook until it turns a delicate brown1 which should be in five minutes4 ,draw the pan back and take up the pork4 ,make a batter with the flour1 milk1 salt1 and egg4 ,dip the pork in the batter4 ,have the pork fat hot1 and lay the masked pork in it4 ,cook until brown on one side2 then turn and brown on the other4 ,serve at once4 ,sausage ,cakes4 #a pound of fresh pork4 #a_/b pint of stale bread4 #a_/d teaspoonful of pepper4 #a_/b tablespoonful of salt4 #a_/b teaspoonful of powdered sage4 #a_/b teaspoonful of powdered thyme4 ,have the meat one fourth fat and three fourths lean1 and chopped fine4 ,soak the bread in cold water until it is soft1 then press out all the water4 ,mix the seasonings and the bread with the meat4 ,when all the ingredients are thoroughly combined1 shape into small flat cakes1 and fry until brown on both sides4 ,it will take twenty minutes to cook the cakes thoroughly4 ,stewed ,kidneys4 #a beef kidney1 or two pairs of sheep or lambs'4 #a pint of water or stock4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a tablespoonful of butter4 #a level tablespoonful of flour4 #a teaspoonful of lemon juice4 ,draw the thin1 white skin off the kidneys2 then cut them into thin1 round slices1 removing the hard1 white substance4 ,wash them1 and soak them in salted water for half an hour4 ,at the end of that time put them in a stewpan with the pint of water4 ,place on the fire2 and when they begin to boil1 skim carefully4 ,draw the stewpan to a part of the range where the water will only bubble gently for two hours4 ,at the end of that time put the butter in a small pan1 and set over the fire4 ,add the flour1 and stir until the mixture is smooth and brown4 ,stir this into the pan containing the kidneys4 ,now add the seasonings1 and simmer for half an hour longer4 ,serve toasted bread with the kidneys4 ,kidneys ,saut4 #b pairs of sheep's kidneys4 #a tablespoonful of butter4 #a_/b tablespoonful of flour4 #a gill of stock or water4 #a teaspoonful of lemon juice4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,prepare the kidneys as for stewing4 ,drain and wipe them4 ,put the butter and flour in a frying-pan1 and set on the fire4 ,season the kidneys with the salt and pepper4 ,put them into the pan with the butter and flour1 and cook for two minutes1 stirring all the time4 ,add the stock or water1 cold4 ,stir until this boils up1 then add the lemon juice4 ,turn the saut into a warm dish1 and garnish with points of crisp toast4 ,broiled ,kidneys4 #b pairs of sheep or lambs' kidneys #b tablespoonfuls of butter4 #a teaspoonful of lemon juice4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,flour4 ,draw the thin skin off the kidneys2 then cut each kidney almost in two4 ,cut out the hard1 white substance from the centre4 ,wash the kidneys and soak them in salt and water for half an hour4 ,at the end of that time wipe them dry4 ,melt one tablespoonful of the butter and add the lemon juice1 salt and pepper to it4 ,dip the kidneys in this2 then roll lightly in flour1 and1 placing them in the broiler1 cook over clear coals for six minutes4 ,arrange on a hot dish and season with the remaining tablespoonful of butter2 or1 instead of the plain butter1 use two tablespoonfuls of matre d'htel butter4 ,the kidneys may be rolled in fine bread crumbs instead of flour4 ,stewed ,sheep's ,hearts4 #b sheep's hearts4 #b ounces of fat salt pork4 #b tablespoonfuls of minced onion4 #a teaspoonful of salt4 #b tablespoonfuls of flour4 #a_/d teaspoonful of pepper4 #a-a_/b pints of water4 ,split and wash the hearts4 ,season them with half the pepper and salt1 and roll them in the flour4 ,fry the pork in the frying-pan4 ,put the onions with the fried pork and cook for ten minutes4 ,at the end of that time take the pork and onions from the frying-pan and put them in the stewpan4 ,lay the hearts in the frying-pan1 and cook until they are brown on one side2 then turn them and brown the other side4 ,after that1 put them in the stewpan4 ,pour the hot water into the frying-pan and stir until all the sediment is mixed with it1 then pour it over the hearts4 ,to the flour left after the hearts were rolled1 add two tablespoonfuls of cold water1 and stir until the mixture becomes perfectly smooth1 when it should be stirred into the gravy in the stewpan4 ,add the remainder of the salt and pepper1 and place the stewpan where the gravy will bubble gently at one side for three hours4 ,the hearts will be tender and delicious if the cooking be slow1 but if the gravy be allowed to boil hard1 the meat will be tough and unsatisfactory4 ,at serving time arrange the hearts on a dish and strain the gravy over them4 ,serve boiled rice with this dish4 ,fried ,liver and ,bacon4 #b ounces of breakfast bacon4 #a_/b pound of liver4 #a teaspoonful of salt4 #a_/h teaspoonful of pepper4 ,have the bacon cut in as thin slices as possible and keep it cold until the time to cook it4 ,have the liver cut into slices about one third of an inch thick4 ,if it be calf or sheep's liver1 wash it in cold water and let it drain2 but if it be beef liver1 after washing it1 cover with boiling water and let it stand for five minutes2 then drain it4 ,put the pieces of bacon into a hot frying-pan and turn them constantly until they are crisp2 then take them up4 ,draw the pan back to a cooler part of the range1 and1 laying the slices of bacon in the hot fat1 cook them for eight minutes1 turning often4 ,season with the salt and pepper4 ,arrange the liver on a warm platter and garnish with the bacon4 ,remember that slow cooking spoils bacon1 and rapid cooking hardens and ruins liver4 ,calf's ,liver ,saut4 #a pound of calf's liver4 #b tablespoonfuls of butter4 #b tablespoonfuls of flour4 #a-a_/b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #a tablespoonful of lemon juice4 #a_/b pint of water4 ,cut the liver in slices one third of an inch thick1 and wash and wipe them4 ,season with one teaspoonful of the salt and half the pepper4 ,put the butter into a frying-pan and set on the fire4 ,when it becomes hot1 stir in the flour1 and then lay the slices of liver in the pan4 ,cook slowly for six minutes1 turning often4 ,at the end of that time add the water1 stirring all the while4 ,when this boils up1 add the remainder of the salt and pepper and the lemon juice1 and cook gently for two minutes4 ,the lemon juice may be omitted and milk be substituted for the water in making the sauce4 ,pig1 sheep1 and lamb's liver can be treated in the same manner4 ,chicken ,livers en ,brochette4 #d chicken livers4 #h slices of breakfast bacon4 ,cut the bacon as thin as possible4 ,cut the livers in two parts1 and after washing them1 season them with salt and pepper4 ,fold each piece of liver in a slice of bacon and fasten with a small bird skewer4 ,broil over clear coals for ten minutes4 ,remove the skewers and serve the liver and bacon on slices of toast4 ,broiled ,tripe4 #a pound of tripe4 #a tablespoonful of butter4 #a_/b teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,a little flour4 ,wash and drain the tripe4 ,if it has been in pickle1 put it in a saucepan with cold water enough to cover it1 and place on the fire4 ,simmer gently for half an hour4 ,if milk be plentiful use half milk and half water4 ,if the tripe has not been pickled1 fifteen minutes will be enough time for the simmering4 ,take it from the hot liquid and drain4 ,melt the butter in a soup plate4 ,add the salt and pepper to it and then roll the piece of tripe in the mixture4 ,dredge the tripe with flour and broil over a hot fire for six minutes4 ,serve at once4 ,tripe may be broiled without using the butter and flour1 but it is apt to be dry4 ,get the thick1 juicy part for broiling4 ,fried ,tripe4 #a pound of tripe4 #b tablespoonfuls of drippings4 #b tablespoonfuls of flour4 #a level teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a gill of water or milk4 ,wash the tripe and cut it into small pieces4 ,season it with salt and pepper and roll it in the flour4 ,put the drippings in the frying-pan and set on the fire4 ,when hot1 lay in the tripe1 and cook for ten minutes1 browning both sides4 ,take up the tripe1 and into the fat remaining in the pan scrape such part of the flour as did not adhere to the tripe4 ,stir the mixture1 and then add the cold water or milk4 ,cook for two minutes4 ,taste1 to see if seasoned enough1 because more salt and pepper may be needed4 ,strain this gravy over the tripe1 and serve4 ,if any one of the following named seasonings be liked it may be added to the gravy3 half a teaspoonful of onion juice1 one tablespoonful of tomato catsup1 one teaspoonful of lemon juice1 or one teaspoonful of vinegar4 ,tripe ,fried in ,batter4 #a pound of tripe4 #f tablespoonfuls of drippings4 #c tablespoonfuls of flour4 #e tablespoonfuls of milk4 #a egg4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,cut the tripe in small squares and season it with half the salt and pepper4 ,pour the milk on the flour1 and beat to a smooth paste4 ,add the egg1 well beaten1 and the remainder of the salt and pepper1 and beat for two minutes longer4 ,have the drippings smoking hot in the frying-pan4 ,dip the tripe in the batter and lay it in the hot fat4 ,when brown on one side1 turn and brown on the other4 ,serve at once4 ,the tripe may be fried in deep fat4 ,in that case it will cook in three minutes4 ,corned ,beef ,hash4 #a pint of hashed corned beef4 #a pint of hashed potatoes4 #a teaspoonful of salt4 #a_/c teaspoonful of pepper4 #a tablespoonful of butter4 #a gill of milk4 ,have the meat about one fourth fat and three fourths lean4 ,chop it rather coarse4 ,chop the cold boiled potatoes a little coarser than the meat and season them with the salt and pepper4 ,mix the potato and meat1 stirring with a fork4 ,add the milk1 and stir lightly4 ,put the butter in the frying-pan1 and when it becomes hot put in the hash1 spreading it lightly and evenly1 but not stirring it4 ,cover the pan and set where the hash will cook slowly and evenly for half an hour or more4 ,there should be a rich brown crust on the bottom4 ,at serving time fold and turn out on a hot dish1 and serve on hot plates4 ,hash of ,fresh ,meat4 ,any kind of meat can be used to make a meat-and-potato hash2 but1 of course1 nothing is so good as corned beef4 ,cold roast1 boiled1 or broiled beef1 mutton1 lamb1 veal1 or tongue can be freed from skin1 fat1 and bones1 seasoned highly with salt and pepper1 and cooked like corned beef hash4 ,even two or three kinds of meat can be used4 ,if it happens that you have a bit of steak1 a part of a chop1 and perhaps a slice of tongue1 use them all4 ,sausage ,hash4 #c cold boiled potatoes4 #b cooked sausages4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a teaspoonful of butter4 ,chop the potatoes rather coarse1 and the sausage a little finer4 ,season the potatoes with the salt and pepper1 and mix the sausage with them4 ,put the butter in a frying-pan1 and when it becomes melted put in the hash4 ,spread lightly in the pan1 but do not stir4 ,cover the pan and set on the back part of the range1 where the hash will brown slowly4 ,cook for half an hour4 ,fold it1 and1 turning out on a hot dish1 serve at once4 ,baked ,hash4 #a_/b pint of hashed meat4 #a_/b pint of cold mashed potatoes4 #a_/b pint of milk or stock4 #c teaspoonfuls of butter4 #a teaspoonful of flour4 #a_/h teaspoonful of pepper4 #a_/b teaspoonful of salt4 ,use any kind of cold cooked meat4 ,have it freed from fat and bones1 and chopped rather fine4 ,season it with the salt and pepper4 ,put two teaspoonfuls of the butter in a small pan and set it on the fire4 ,when the butter is hot1 add the flour1 and stir until the mixture is smooth and frothy4 ,gradually add the milk1 and boil for three minutes4 ,add the meat to this1 and boil up once2 then put in a baking-dish4 ,spread the mashed potatoes over this and dot with the remaining teaspoonful of butter4 ,bake in a moderate oven for twenty minutes4 ,cooked hominy or rice may be substituted for the potatoes4 ,minced ,meat on ,toast4 #a_/b pint of cold hashed meat4 #a_/d teaspoonful of pepper4 #a level teaspoonful of salt4 #a teaspoonful of flour4 #a tablespoonful of butter4 #a gill of stock or water4 #c slices of toast4 ,have the meat free from fat and bones and hashed rather fine4 ,mix with it the salt1 pepper1 and flour4 ,put it into a small stewpan and stir in the stock or water4 ,cover the pan and set it on a part of the range where the hash will cook slowly for thirty minutes2 then add the butter1 and cook five minutes longer4 ,have the toast crisp and brown4 ,dip the edges in boiling water4 ,cut each slice of toast into two triangular pieces4 ,spread the meat on these1 and serve at once4 ,tongue ,toast4 #a gill of minced tongue4 #a gill of milk4 #a tablespoonful of butter4 #a_/b teaspoonful of flour4 ,salt1 pepper4 #c slices of toast4 ,use the dry end of a boiled tongue and mince very fine4 ,put the butter on the stove in a small frying-pan1 and when it becomes hot1 add the flour4 ,stir until smooth and frothy2 then draw the pan back to a cooler part of the range1 and gradually add the milk4 ,now move the pan to a hotter place and cook its contents for two minutes1 stirring all the time4 ,add the tongue and seasoning1 and simmer for five minutes4 ,toast the bread1 and place it on a warm dish4 ,spread a little of the tongue and sauce on each slice1 and serve at once4 ,meat ,cakes4 #a gill of finely minced cold cooked meat4 #a gill of mashed potato4 #a tablespoonful of butter4 #a_/b teaspoonful of salt4 #a_/aj teaspoonful of pepper4 #a tablespoonful of sweet drippings4 ,season the meat with the salt and pepper1 and beat it and the butter into the hot mashed potatoes4 ,shape into round flat cakes and fry brown on both sides1 using the drippings for frying4 ,sanders4 #a_/b pint of minced cold meat4 #a_/b pint mashed potatoes4 #a_/b pint of stock or milk4 #a-a_/b tablespoonfuls of butter4 #a heaping teaspoonful of flour4 #a-a_/d teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #a_/b teaspoonful of onion juice4 #a gill of grated bread crumbs4 ,almost any kind of cold cooked meat may be used2 preferably veal1 mutton1 or lamb4 ,season it with half a teaspoonful of salt1 half the pepper1 and all the onion juice4 ,put one tablespoonful of butter in a small frying-pan and set on the fire4 ,when hot1 add the flour1 and stir until brown2 then draw the pan back and gradually add the stock or milk1 stirring all the time4 ,season with half a teaspoonful of salt and the remaining pepper4 ,put the meat in this sauce4 ,divide the mixture into six parts and put each part into a little baking-dish or shell4 ,season the mashed potatoes with one fourth of a teaspoonful of salt and spread it over the little dishes4 ,sprinkle the crumbs over these and dot with the half tablespoonful of butter4 ,bake in a moderately hot oven for fifteen minutes1 and serve at once4 ,two potatoes of medium size will make the half-pint of mashed potatoes4 ,if you have cold mashed potatoes on hand1 use them4 ,the crumbs may be omitted4 ,cold boiled rice may be substituted for the potatoes4 ,small ,timbales4 #c gills of hashed cooked meat4 #a level teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a_/d teaspoonful of onion juice4 #a gill of stock4 #a egg4 #a gill of fine bread crumbs4 ,a slight grating of nutmeg4 ,have the meat free from bone1 fat1 and gristle1 and chopped very fine4 ,mix all the seasonings and the bread crumbs with it4 ,now add the stock1 and let it stand in a cool place for one or two hours4 ,at the end of that time beat the egg well and mix it with the other ingredients4 ,butter four small timbale moulds1--small cups will do1--and pack the mixture into them4 ,put them in a pan and surround them with tepid water4 ,lay a piece of thick brown paper over the top4 ,place the pan in a moderate oven and cook the timbales for twenty minutes4 ,turn them out on a warm platter1 and pour a white1 brown1 or bisque sauce around them4 ,this mixture may be cooked in one mould4 ,in that case allow ten minutes longer4 ,at no time during the cooking should the oven be hot enough to have the water boil4 ,mutton ,croquettes4 #a_/b pint of finely chopped cold mutton4 #b eggs4 #a gill of milk or cream4 #a tablespoonful of butter4 #a_/b tablespoonful of flour4 #a level teaspoonful of salt4 #a_/f teaspoonful of pepper4 #a_/b tablespoonful of lemon juice4 ,a few drops of onion juice4 ,bread crumbs4 ,fat for frying4 ,add the seasoning to the meat4 ,put the milk in a small pan and set on the fire4 ,beat the butter and flour together1 and stir into the boiling milk4 ,now add the meat1 and cook for two minutes1 stirring often4 ,add one of the eggs1 well beaten1 and take from the fire at once4 ,pour the mixture on a plate and set away to get chilled4 ,when it is chilled1 shape the croquettes1 and bread and fry them4 ,the second egg and the crumbs are for use in breading4 ,any kind of tender cooked meat may be used instead of the mutton4 ,illustration3 ,,breading ,,croquettes4 ,meat and ,potato ,croquettes4 #a cupful of cold meat1 chopped fine4 #a cupful of cold mashed potatoes4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a_/b cupful of milk4 #b tablespoonfuls of butter4 #b eggs4 ,dried bread crumbs4 ,fat for frying4 ,mix the meat1 potatoes1 and seasoning4 ,put the milk and butter in a frying-pan1 and when the liquid boils up put in the meat and potatoes1 and cook for one minute4 ,beat one egg well and stir it into the hot mixture4 ,take from the fire immediately1 and1 after pouring out on a plate1 set away to cool4 ,when cold1 shape into cylinders about three inches long1 and bread and fry4 ,illustration3 ,,croquettes ,,ready ,,for ,,serving4 ,the second egg and the crumbs are for the breading4 ,hominy or rice may be substituted for the potatoes4 ,meat ,pie4 ,filling4 #a-a_/b pints of cold meat4 #a pint of stock or water4 #a tablespoonful of butter4 #a teaspoonful of minced onion4 #a teaspoonful of minced carrot4 #a-a_/b tablespoonfuls of flour4 #a teaspoonful of salt4 #a_/f teaspoonful of pepper4 ,crust4 #a_/b pint of flour4 #a tablespoonful of butter4 #a tablespoonful of lard4 #a teaspoonful of sugar4 #a_/b teaspoonful of salt4 #a teaspoonful of baking-powder4 #a_/b gill of cold water4 ,use any kind of cooked unsalted meat1 and have it free from skin1 bones1 and fat4 ,put it in a stewpan4 ,put the vegetables and butter in a frying-pan1 and cook for ten minutes4 ,at the end of that time take the vegetables from the butter and put them with the meat4 ,into the butter remaining in the pan put half a tablespoonful of flour1 and stir until smooth and frothy4 ,gradually add the stock or water1 and stir until the sauce boils4 ,add this to the meat and vegetables1 and place the saucepan on the fire4 ,mix the remaining tablespoonful of flour with four tablespoonfuls of cold water1 and stir into the meat mixture4 ,add the seasonings1 and cook for fifteen minutes4 ,turn this into a dish that will hold nearly two quarts1 and set away to cool4 ,now make the crust4 ,mix the salt1 sugar1 and baking-powder with the flour1 and then rub through a sieve into a bowl4 ,add the butter and lard1 and cut and mix through the flour1 with a knife1 until quite fine4 ,wet with the cold water1 stirring all the time with the knife4 ,sprinkle the board lightly with flour1 and turn out the paste upon it4 ,roll very thin2 then fold and roll again into a thin sheet4 ,fold up1 put in a tin pan1 and set on the ice for an hour or more2 or it may be used at once4 ,roll the paste into the shape of the top of the dish in which the pie is to be baked1 only about an inch larger on all sides4 ,cut a small slit in the centre of the paste that the steam may escape4 ,cover the prepared meat with this paste1 turning in the edges4 ,bake the pie in a moderate oven for one hour4 ,the bones and bits of gristle may be boiled in water to make a stock4 ,how to ,clean and ,truss ,poultry4 ,cut off the head1 and then the legs1 being careful in the latter case to cut in or below the joints4 ,now cut the skin on the back of the neck2 then turn the skin over on the breast and cut off the neck4 ,take out the crop1 being particular to remove all the lining membrane4 ,put the forefinger into the throat and break the ligaments that hold the internal organs to the breastbone4 ,next cut the bird open at the vent1 beginning under the left leg1 and cutting in a slanting direction toward the vent4 ,stop there4 ,insert the hand in this opening1 and work around the organs until they are loosened from the bones4 ,gently draw all the organs out at once4 ,put the hand in to learn if either the windpipe or lights are left in the body4 ,cut the oil bag from the tail4 ,this is a hard1 yellow substance4 ,now singe the bird by holding it over a lighted newspaper4 ,the paper should be drawn into a long1 fluffy piece1 then twisted lightly4 ,hold the burning paper over an open fire or a coal hod during the operation of singeing4 ,wash the poultry quickly in cold water2 then season it with salt1 and fill the crop and breast with dressing4 ,draw the skin at the neck on to the back1 and fasten it with a skewer to the backbone4 ,turn the tips of the wings under the back1 and fasten them in that position with a long skewer4 ,pass a short skewer through the lower part of the legs1 and then through the tail4 ,tie with long piece of twine4 ,turn the bird on its breast and bring the string up around the skewers that hold the neck and wings4 ,tie firmly1 and the bird will be ready for cooking4 ,boiled ,fowl4 ,a boiled fowl is one of the most satisfactory and economical dishes of poultry4 ,the meat can be used in making a great variety of dishes1 and the water in which the fowl was boiled may be used in soups1 or for the foundation of meat1 fish1 and vegetable sauces4 ,select a short1 plump1 fat fowl4 ,singe and draw it1 and wash it quickly in cold water4 ,put it in a stewpan1 breast down1 with boiling water enough to cover it4 ,when the water begins to boil1 skim thoroughly2 then draw the stewpan back1 where the water will bubble at one side of the pan1 until the fowl is tender4 ,this you can tell by pressing the wing back with a fork4 ,if it breaks away from the breast readily1 the fowl is cooked enough4 ,take the stewpan from the fire1 and set it1 with the cover off1 in a cool1 airy place4 ,when cool1 take up the fowl and put it away4 ,pour the water into a large bowl and set in a cool place for future use4 ,if the fowl is to be served hot1 take it up when tender1 place it on a platter and pour over it a little butter1 ,bchamel1 or parsley sauce4 ,serve the remainder of the sauce in a gravy bowl4 ,if the fowl is to be served hot for dinner1 boil four ounces of mixed salt pork with it4 ,the time of boiling a fowl cannot be given1 because it depends upon the age4 ,a fowl about a year old will cook in two hours2 one two or three years old may take three or four hours4 ,cold boiled fowl may be used for a fricassee1 blanquette1 salad1 pie1 creamed chicken1 croquettes1 etc4 ,roast ,chicken4 #a chicken1 weighing four or five pounds4 #b tablespoonfuls of soft butter4 ,salt1 pepper1 flour4 ,dressing4 #a pint of grated bread crumbs4 #a level teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a teaspoonful of minced parsley4 #a_/d teaspoonful of powdered thyme4 #a_/d do4 do4 sage4 #a_/d do4 do4 savory4 #a_/d do4 do4 marjoram4 #b generous tablespoonfuls of butter4 ,have all the materials for the dressing mixed together in a bowl1 cutting the butter into small bits4 ,remember that there is no liquid used in this dressing4 ,clean the chicken and stuff the crop and body with the dressing4 ,truss the chicken and dredge it with salt4 ,rub soft butter over the breast and legs1 and dredge thickly with flour4 ,place a rack in the dripping-pan1 and1 after laying the chicken on it1 put in half a pint of hot water4 ,set the pan in a hot oven and baste the chicken every fifteen minutes1 pouring over it the gravy in the dripping-pan until every part is well moistened1 and then dredging lightly with salt1 pepper1 and flour4 ,at the last basting omit the gravy1 and moisten instead with a tablespoonful of butter dissolved in a tablespoonful of hot water2 then dredge lightly with flour4 ,after the first half-hour the heat of the oven should be reduced4 ,it will take an hour and a half to cook a chicken weighing four or five pounds4 ,if the tin kitchen be used1 the chicken should be prepared and basted in the same manner1 but it will take fifteen minutes longer to cook it4 ,serve on a hot platter with a garnish of parsley4 ,roast ,turkey4 ,a turkey weighing eight or nine pounds4 #d tablespoonfuls of butter4 ,salt1 pepper1 flour4 ,double the amount of dressing given for roast chicken4 ,prepare and cook the turkey the same as directed for roast chicken2 cooking it1 however1 two hours and a half4 ,it makes a pleasant change to stuff the crop with a mixture prepared as for sausage cakes4 ,fill the rest of the body with the usual dressing4 ,chicken ,gravy4 #a-a_/b pints of cold water4 #a tablespoonful of butter4 #a tablespoonful of flour4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,the neck1 liver1 heart1 and gizzard of the chicken4 ,wash the giblets--that is1 the neck1 liver1 etc4--and put them in a stewpan with the water4 ,when the water boils1 skim it4 ,simmer for two hours or more4 ,there should be about half a pint of liquid at this time4 ,take up the giblets4 ,mash the liver until perfectly fine1 and return to the liquid4 ,put the butter in a small frying-pan and place on the fire4 ,when hot1 add the flour1 and stir until brown4 ,pour on this1 gradually1 the liquid in the saucepan1 stirring all the time4 ,season with the salt and pepper4 ,pour this sauce back into the saucepan2 cover1 and set back where it will keep hot4 ,when the chicken is cooked1 pour the gravy from the dripping-pan into this sauce4 ,serve in a hot dish4 ,turkey gravy is made in the same manner4 ,turkey or ,chicken ,dressing4 #a-a_/b pints of stale bread4 #a gill of cracker crumbs4 #a egg4 #a teaspoonful of salt4 #a_/c teaspoonful of pepper4 #a_/c teaspoonful of sage4 #a_/b teaspoonful of savory4 #a_/b teaspoonful of marjoram4 #a_/d teaspoonful of thyme4 #a_/c cupful of butter4 ,soak the bread in cold water until soft2 then press out all the water4 ,add all the other ingredients to the bread1 and mix well4 ,fill the breast of the turkey or chicken with this1 and put the remainder in the body of the bird4 ,breaded ,chicken4 ,a young roasting chicken4 #b tablespoonfuls of butter4 #a level tablespoonful of salt4 #a_/c teaspoonful of pepper4 #a gill of dried bread crumbs4 ,use a chicken weighing about three or four pounds1 and have it split down the back4 ,singe and wipe it4 ,let the tips remain on the wings4 ,turn the wings back and skewer them into place4 ,fasten the neck under the body4 ,press the chicken out flat1 and press the legs back on the body1 skewering them in this position4 ,season with the salt and pepper1 and place in a dripping-pan4 ,rub the soft butter over the breast and legs1 and then sprinkle the crumbs over the chicken4 ,place the pan in a hot oven and cook for forty-five minutes4 ,reduce the heat after the first fifteen minutes4 ,remember that the chicken is put in the bottom of the pan split side down1 and that there is no water or basting of any kind used4 ,this dish is especially good served with a ,tartar sauce1 but it is very good without any sauce whatever4 ,fried ,chicken4 #a tender chicken4 #b ounces of salt pork4 #c tablespoonfuls of flour4 #a_/b pint of milk4 #a generous teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a tablespoonful of butter4 ,singe the chicken and wipe it with a damp towel4 ,cut it into handsome joints4 ,season it with the salt and pepper1 and roll it in the flour4 ,cut the pork into thin slices1 and fry it slowly until all the fat has been extracted1 then take out the pork4 ,draw the frying-pan to a hotter part of the range1 and when the fat begins to smoke lay in the slices of chicken4 ,fry the chicken brown on all sides4 ,it will take about half an hour to cook it4 ,when it is done1 arrange it on a warm platter4 ,put the butter with the fat remaining in the pan1 and add all the flour that did not cling to the chicken1 stirring until smooth and frothy4 ,gradually add the milk1 stirring all the time4 ,when the sauce boils up1 taste it1 to learn if it requires more salt and pepper4 ,pour the sauce over the chicken and serve4 ,if parsley be liked1 add to the sauce half a teaspoonful1 finely minced4 ,creamed ,chicken4 #a pint of cold boiled fowl or chicken4 #a heaped tablespoonful of butter4 #b level tablespoonfuls of flour4 #a gill of chicken stock4 #a-a_/b gills of milk or cream4 #a_/e teaspoonful of pepper4 #a-a_/b teaspoonfuls of salt4 ,a few drops of onion juice4 ,have the chicken free from skin1 fat1 and bones1 and cut into long strips4 ,season it with half of the salt and pepper4 ,put the butter in a frying-pan and set on the fire4 ,when hot1 add the flour1 and stir until the mixture is smooth and frothy4 ,now add the stock1 stirring all the time1 and when this boils gradually add the milk4 ,season the sauce with the remainder of the salt and pepper1 and the onion juice4 ,put the chicken in this and simmer for ten minutes4 ,this dish is suitable for breakfast1 luncheon1 supper1 or dinner4 ,creamed ,turkey4 ,prepare and serve cold roast or boiled turkey the same as chicken4 ,stewed ,chicken4 #a chicken or fowl1 weighing about three or four pounds4 #a tablespoonful of butter4 #a tablespoonful of minced onion4 #c tablespoonfuls of flour4 #c pints of boiling water4 #a tablespoonful of salt4 #a_/b teaspoonful of pepper4 ,singe the chicken and cut it into handsome joints4 ,wash it1 and1 putting it in a stewpan with the water1 place it on the fire4 ,when the water begins to boil1 skim carefully1 and draw the stewpan back to a place where the liquid will just bubble at the side4 ,put the onion and butter in a small pan and cook gently for twenty minutes4 ,take the onions from the butter and add them to the chicken4 ,add half a tablespoonful of flour to the butter remaining in the pan1 and cook until smooth and frothy4 ,add this to the stew4 ,mix the remainder of the flour smoothly with a gill of cold water1 and stir into the stew4 ,add the salt and pepper4 ,cook gently for three hours4 ,at the end of this time draw the stewpan to a hotter part of the range1 and1 after adding some dumplings1 cook just ten minutes after the cover is put on the stewpan4 ,chicken ,pie4 #a-a_/b pints of cooked chicken4 #a pint of stock4 #b level tablespoonfuls of flour4 #b tablespoonfuls of butter4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 ,half the materials named in the rule for delicate paste4 ,have the chicken free from fat1 skin1 and bones1 and cut it in delicate pieces4 ,season it with half the salt and pepper4 ,put the butter in a frying-pan and place on the fire4 ,add the flour to the melted butter1 and stir until smooth and frothy4 ,gradually add the stock1 stirring all the time4 ,season with the remainder of the salt and pepper4 ,stir the chicken into the sauce1 and turn into the dish in which the pie is to be baked4 ,set away to cool4 ,when it is time to finish the pie1 roll the paste into the same shape as the top of the dish1 but a little larger4 ,make a hole in the centre to allow the steam to escape4 ,cover the meat with this and bake in a moderately hot oven for one hour4 ,white ,fricassee of ,chicken4 ,make this the same as the filling for chicken pie4 ,roast ,duck4 ,singe and wash the duck1 and then wipe it4 ,season it with salt and pepper1 and put half an onion in the body4 ,truss it1 and dredge lightly with flour4 ,roast it in a hot oven for half an hour1 and serve it with a hot currant sauce4 ,this time will cook the duck rare1 which is the proper way to cook all kinds of ducks4 ,if1 however1 you prefer to have it well done1 stuff it1 and treat it exactly like roast chicken4 ,roast ,grouse4 #a grouse4 #a small onion4 #b tablespoonfuls of soft butter4 #a ounce of fat salt pork4 ,salt1 pepper1 flour4 ,cut off the neck and wings close to the body4 ,cut off the feet in the joints1 or just below2 see that all the feathers are removed2 then draw the bird and wash quickly in cold water4 ,peel the onion and cut it into four parts4 ,put these into the body of the bird and then truss it4 ,season with salt and pepper4 ,rub the butter over the breast and legs of the grouse1 then dredge thickly with flour4 ,have the pork cut in thin slices and lay it over the breast1 fastening it with small skewers or wooden toothpicks4 ,rest the grouse on its back on a tin plate and place it in a hot oven4 ,cook for half an hour1 having the oven quite hot the first fifteen minutes1 and then reducing the heat4 ,when the bird is done1 remove the skewers4 ,pour half a pint of bread sauce on a hot dish1 and place the bird on this1 breast up4 ,sprinkle fried crumbs over the bird and sauce1 and garnish with a few sprays of parsley4 ,roast ,partridge4 ,prepare and serve the same as grouse2 but as it is white meat it must be well done4 ,cook it for forty-five minutes1 and baste it every ten minutes with a gill of hot stock or water1 in which have been melted two tablespoonfuls of butter4 ,roast ,ptarmigan4 ,cook and serve this exactly the same as grouse1 except that it should be cooked but twenty minutes1 being smaller than grouse4 ,broiled ,small ,birds4 ,all birds that are to be broiled must be split in the back2 the necks must be cut off1 the birds wiped1 and the legs drawn up over the breast4 ,this will give a compact form to the bird4 ,now season with salt4 ,spread soft butter over the breast and legs1 and then dredge thickly with flour4 ,put in the double-broiler and cook over clear coals1 having the buttered and floured side toward the fire at first1 that the two materials may unite and form a paste on the bird4 ,cook quail or squab for ten minutes1 and smaller birds six or eight4 ,partridge and grouse may be cooked in the same way1 but the grouse should be cooked for twenty minutes and the partridge thirty4 ,serve the small birds on slices of crisp toast4 ,fricassee of ,rabbit4 #a rabbit4 #d tablespoonfuls of pork fat4 #a pint of water4 #a-a_/b teaspoonfuls of salt4 #a_/d teaspoonful of pepper4 #f tablespoonfuls of flour4 ,have the rabbit skinned and drawn4 ,wash it1 and then cut into joints4 ,next season it with the salt and pepper1 and roll it in the flour1 covering every part4 ,put the fat in a frying-pan and set on the fire4 ,when hot1 lay in the rabbit and cook it until brown on all sides4 ,when the meat is well browned take it up4 ,into the fat remaining in the pan put such part of the flour as did not cling to the rabbit1 and stir until brown4 ,gradually add the cold water1 stirring all the time4 ,when this boils up1 taste it to see if it is seasoned enough2 then lay the browned meat in the gravy and simmer gently for half an hour4 ,serve boiled rice or boiled hominy with this dish4 ,if one like the flavor of onions or herbs1 a little may be added to the gravy4 ,curried ,rabbit4 ,prepare the rabbit as for fricassee4 ,add to the gravy one teaspoonful of onion juice1 one heaping teaspoonful of curry-powder1 mixed with a little cold milk or water4 ,always serve boiled rice with this dish4 ,broiled ,venison4 ,have a venison steak cut an inch thick1 and cook it the same as beefsteak4 ,season with butter1 salt1 and pepper4 ,serve currant jelly with the steak4 ,venison ,steak ,saut4 #a pound of venison steak4 #c tablespoonfuls of butter4 #a tablespoonful of currant jelly4 #a level teaspoonful of salt4 #a_/aj teaspoonful of cayenne4 ,have the steak cut an inch thick4 ,put the butter in the frying-pan and set it on the fire4 ,when hot1 put in the steak4 ,cook for ten minutes1 turning often4 ,when it has been cooking for five minutes add the jelly and seasoning4 ,serve hot4 ---------------------------------------- -------------------------------- ,,chapter ,,xi4 ,,sauces ,,for ,,meat ,,and ,,fish4 ,brown ,sauce4 #a_/b pint of brown stock4 #b tablespoonfuls of butter4 #a tablespoonful of flour1 generous4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,put the butter in a frying-pan and set on a hot fire4 ,when the butter becomes hot1 add the flour1 and stir the mixture until it becomes smooth and turns dark brown4 ,draw the pan back to a cool part of the range1 and stir the mixture until it cools slightly4 ,now gradually add the stock1 stirring all the time4 ,move the pan back to a hot part of the range1 and stir the sauce until it boils4 ,add the seasoning1 and simmer for three minutes4 ,it will then be ready to serve4 ,brown ,sauce1 ,no4 #b4 #b tablespoonfuls of butter4 #a-a_/b tablespoonfuls of flour4 #a-a_/b gills of stock or water4 #a bay leaf4 #a small slice of onion4 #a whole clove4 #a_/b teaspoonful of salt4 #a_/f teaspoonful of pepper4 ,put the butter in a frying-pan and set on the fire4 ,when it becomes smoking hot1 add the flour1 and stir until it turns dark brown4 ,draw the pan back1 and gradually add the cold stock or water1 stirring all the time4 ,add the other ingredients1 and simmer for ten minutes2 then strain and use4 ,if there be no stock1 and water be used1 add a teaspoonful of beef extract4 ,this sauce may be used with roasted or broiled meats1 or when warming up meats2 or it may be served with baked fish4 ,mushroom ,sauce4 ,make a brown sauce and add to it half a small can of mushrooms1 or four ounces of fresh ones4 ,if canned mushrooms be used1 simmer them for five minutes1 but if fresh ones be used1 simmer twice as long4 ,any large mushrooms should be cut up4 ,white ,sauce4 #a_/b pint of hot milk4 #a large tablespoonful of butter4 #a level tablespoonful of flour4 #a level teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a_/b teaspoonful of onion juice4 #a spray of parsley4 ,beat the butter to a cream1 and then beat the flour with it until light and creamy4 ,add the salt1 pepper1 and onion juice1 and beat a little longer4 ,pour the hot milk on this4 ,add the parsley1 and place the saucepan on the range4 ,stir until the sauce boils4 ,cook for two minutes2 then remove the parsley1 and serve4 ,a slight grating of nutmeg may be added to this sauce1 if the flavor be liked4 ,this sauce is good to serve with boiled fish and various kinds of meat and vegetables4 ,bchamel ,sauce4 #a_/b pint of hot white stock4 #a gill of cream4 #a heaped tablespoonful of butter4 #a tablespoonful of flour4 ,piece of onion the size of half a dollar4 ,piece of carrot the size of a quarter of a dollar4 #a spray of parsley4 #a bay leaf4 ,a tiny bit of mace4 #a_/b teaspoonful of salt4 #a_/f teaspoonful of pepper4 ,beat the flour and butter together4 ,pour the hot stock on the mixture4 ,add the seasonings1 and place on the fire4 ,stir the sauce until it begins to boil2 then move the saucepan back to a place where the contents will just bubble at the side for fifteen minutes4 ,add the cream2 and when the sauce boils up1 strain and serve4 ,mustard ,sauce4 #a gill of hot milk4 #a large tablespoonful of butter4 #a teaspoonful of flour4 #a level teaspoonful of mustard4 #a_/d teaspoonful of salt4 ,a grain of cayenne4 ,beat the butter1 flour1 and mustard together until smooth and creamy4 ,pour the hot milk on this mixture1 and place the saucepan on the range4 ,stir until the sauce boils4 ,add the salt and pepper1 and serve4 ,this sauce is nice to serve with broiled lobster1 roasted or steamed clams1 and other fish4 ,cream ,sauce4 #a_/b pint of milk4 #a tablespoonful of butter4 #a_/b tablespoonful of flour4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 ,put the butter in a pan and set it on the fire4 ,when it becomes hot1 add the flour1 and stir until smooth and frothy4 ,draw the pan back and gradually add the milk1 stirring all the time4 ,set the pan back in a hotter place4 ,add the salt and pepper1 and stir the sauce until it boils2 then serve4 ,it will not do to let this sauce simmer or stand for any length of time4 ,parsley ,sauce4 ,put one teaspoonful of minced parsley with the cream sauce4 ,if the sauce be liked richer1 a teaspoonful of butter may be added with the parsley4 ,egg ,sauce4 #a hard-boiled egg4 #b heaped tablespoonfuls of butter4 #a tablespoonful of flour4 #a teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a scant half-pint of boiling water4 ,boil the egg for ten minutes2 then drop into cold water1 keeping it there for five minutes4 ,remove the shell1 and with a plated knife chop the egg rather fine4 ,put the butter in a small saucepan and beat to a cream4 ,beat the flour1 salt1 and pepper into this1 and then pour on the boiling water4 ,cook for two minutes1 and finally add the chopped egg and serve4 ,this sauce is suitable for boiled fish4 ,butter ,sauce4 ,make this sauce in the same way as directed for egg sauce1 omitting the egg4 ,caper ,sauce4 #c tablespoonfuls of butter4 #b tablespoonfuls of flour4 #a_/b pint of water4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a-a_/b tablespoonfuls of capers4 ,set on the fire a small stewpan containing two tablespoonfuls of butter4 ,when the butter gets hot1 add the flour1 and stir until the mixture becomes smooth and frothy1 being careful not to brown it4 ,draw the pan back and gradually add the water4 ,stir the sauce until it boils2 then add the salt1 pepper1 and the remaining tablespoonful of butter4 ,boil for one minute2 then add the capers1 first taking out a few spoonfuls of the sauce to pour over the mutton4 ,curry ,sauce4 #a heaped tablespoonful of butter4 #a tablespoonful of flour4 #a tablespoonful of curry-powder4 #a teaspoonful of minced onion4 #a_/h teaspoonful of pepper4 #a teaspoonful of salt4 #a_/b pint of milk4 #a_/b pint of cooked meat4 ,put the butter and onion in a frying-pan and set on the fire4 ,cook slowly until the onion begins to turn a light straw-color4 ,now add the flour and curry-powder1 and stir until frothy4 ,gradually pour in the milk1 stirring all the while4 ,when the sauce boils up1 season with the salt and pepper1 and add the half-pint of tender cooked meat1 cut very fine4 ,chicken or turkey is particularly nice for this dish4 ,less meat can be used4 ,cook three minutes longer and serve with a dish of rice4 ,the mode of serving at table is to put a spoonful of rice on the plate and pour a spoonful of sauce over it4 ,bisque ,sauce4 #c tablespoonfuls of butter4 #a-a_/b tablespoonfuls of flour4 #a teaspoonful of salt4 #a_/b pint of hot stock1--white if possible4 #aj pepper-corns4 #a gill of strained tomato4 #a gill of milk4 #a small slice of onion4 #a sprig of parsley4 ,beat the butter and flour in a saucepan until smooth and light4 ,pour upon this mixture the hot stock1 stirring all the time4 ,now add the salt1 pepper-corns1 onion1 and parsley1 and stir until the sauce boils2 then cover1 set back1 and cook gently for ten minutes4 ,add the tomato1 and cook for three minutes longer4 ,finally add the milk1 and stir until it boils4 ,strain and serve at once4 ,hollandaise ,sauce4 #a tablespoonful of lemon juice4 #c tablespoonfuls of butter4 #a gill of boiling water4 ,yolks of two eggs4 #a_/b teaspoonful of salt4 #a_/aj teaspoonful of cayenne4 ,beat the butter to a cream2 then beat in the unbeaten yolks of the eggs4 ,add the lemon juice1 salt1 and pepper4 ,place the bowl in a pan of boiling water1 and beat the sauce for two minutes4 ,add the boiling water1 and continue beating until the sauce is thick and light4 ,it will take about five minutes for this4 ,serve either in a warm bowl1 or poured around or over the fish1 meat1 or vegetable4 ,tomato ,sauce4 #c gills of canned tomatoes4 #a tablespoonful of butter4 #a tablespoonful of flour4 #a_/b teaspoonful of salt4 #a_/f teaspoonful of pepper4 #b whole cloves4 ,a tiny bit of onion4 ,put the tomatoes1 onion1 cloves1 salt1 and pepper in a stewpan and set on the range4 ,cook for ten minutes after the mixture begins to simmer4 ,put the butter in a small pan and set on the fire4 ,when hot add the flour1 and stir until smooth and frothy4 ,stir this into the tomatoes1 and simmer for four minutes longer4 ,rub the sauce through a strainer fine enough to keep back the seeds4 ,serve hot4 ,tartar ,sauce4 #a_/b gill of olive oil4 #d teaspoonfuls of vinegar4 #a level teaspoonful of mustard4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a_/d teaspoonful of onion juice4 #a_/b tablespoonful of minced capers4 #a_/b tablespoonful of minced cucumber pickles4 #a egg yolk4 ,beat the egg1 salt1 pepper1 and mustard together until thick and light2 then add the oil1 a few drops at a time1 beating after each addition of oil1 until all is used4 ,as the sauce thickens1 add a few drops of vinegar to thin it4 ,when the sauce is smooth and thick1 stir in the minced pickle and capers4 ,tartar sauce may be served with many kinds of breaded1 fried1 and broiled fish or meat4 ,mint ,sauce4 #b tablespoonfuls of mint4 #a gill of vinegar4 #a tablespoonful of sugar4 ,wash the mint and chop it fine4 ,put it in a dish with the vinegar and sugar1 and let it stand for twenty minutes or longer4 ,if the vinegar be very strong1 half vinegar and half water may be used4 ,currant ,jelly ,sauce4 #a tablespoonful of butter4 #a teaspoonful of flour4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a teaspoonful of vinegar4 #a tablespoonful of currant jelly4 #a small bay leaf4 #a clove4 #a teaspoonful of minced onion4 #a gill of stock4 ,cook the butter and onion together for five minutes4 ,add the flour1 and stir until smooth and frothy4 ,gradually add the stock1 stirring all the time4 ,when the sauce boils up1 add the other ingredients1 and simmer for five minutes4 ,strain1 and serve hot4 ,this sauce is for roast venison or mutton4 ,matre d',htel ,butter4 #b tablespoonfuls of butter4 #a tablespoonful of lemon juice4 #a_/b teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a teaspoonful of minced parsley4 ,beat the butter to a cream2 beat the lemon juice into this2 then add the seasoning and parsley4 ,this butter is not to be cooked4 ,it should be spread on broiled meats or fish like plain butter4 ,the heat of the food will melt it sufficiently4 ,bread ,sauce4 #a_/b pint of milk4 #a generous gill of dried bread4 #a_/b teaspoonful of salt4 #a_/f teaspoonful of pepper4 #a tablespoonful of butter4 #a_/h of a small onion4 ,the bread used should be stale1 and it should be dried in a warm--not hot--oven4 ,when it is so dry that it will readily crumble1 place it on a bread board1 and with a rolling-pin crush it lightly2 for about two thirds of the bread1 when done1 should be in the form of coarse crumbs4 ,measure out half a cupful of these crumbs1 and1 putting them in the flour sieve1 rub all the fine crumbs through4 ,put these fine crumbs in the double-boiler with the milk and onion4 ,place on the fire and cook for half an hour4 ,at the end of that time take out the onion1 and add the salt1 white pepper1 and half a tablespoonful of butter4 ,put the remaining butter in a frying-pan1 and set the pan on the stove4 ,when the butter becomes hot1 add the coarse crumbs1 and stir them until they are brown and crisp4 ,now spread the sauce on a warm dish1 and place the bird or fowl on the same dish4 ,sprinkle the crumbs over all1 and garnish with a few sprigs of parsley4 ,serve very hot4 ---------------------------------------- -------------------------------- ,,chapter ,,xii4 ,,salads4 ,a ,,salad should be light1 fresh1 and crisp2 no matter what it is made of1 it should never be 8mussy40 ,much decoration or handling will produce a heavy-looking dish4 ,celery1 lettuce1 tomatoes1 etc4 should be thoroughly chilled before being combined in a salad4 ,all meats and fish that are to be served in a salad must be seasoned with salt1 pepper1 vinegar1 and oil before being combined with the green vegetable and the dressing4 ,it is well to have this seasoning added several hours before the salad is to be served4 ,mayonnaise ,dressing4 #a_/b pint of olive oil4 #a teaspoonful of mustard4 #a_/b teaspoonful of salt4 #a_/b teaspoonful of sugar4 #a tablespoonful of lemon juice4 #b tablespoonfuls of vinegar4 ,yolks of two uncooked eggs4 ,a grain of cayenne4 ,put the yolks of the eggs into a bowl1 being careful not to let any of the white go in4 ,add the dry ingredients to the yolks1 and place the bowl in a flat pan4 ,put a little cold water and ice in the pan4 ,beat these ingredients until light and thick2 then begin to add the oil1 a few drops at a time4 ,beat well between each addition of oil4 ,when the mixture gets thick and ropy1 a larger quantity of oil may be added each time4 ,when the dressing is so thick that the beater turns hard1 add a few drops of vinegar to thin it4 ,when all the other ingredients have been used add the lemon juice1 and beat for a few minutes longer4 ,this sauce will keep for three or four weeks1 if covered and kept in a cool place4 ,the secret of success in making a ,mayonnaise dressing is to have everything cold1 to beat the yolks of eggs and dry ingredients until thick1 and at first to add the oil only in drops4 ,it is also essential that the beating should be regular1 and always in one direction4 ,if a milder flavor of the oil be liked1 a gill of whipped cream may be stirred into the dressing when it is about to be used4 ,cooked ,salad ,dressing4 #a gill of vinegar4 #b eggs4 #a tablespoonful of sugar4 #a_/b teaspoonful of mustard4 #a_/b teaspoonful of salt4 #a gill of rich cream4 ,beat the eggs well1 and stir into them the sugar1 salt1 and mustard1 which should first be mixed together4 ,now add the vinegar1 and place the bowl on the range in a saucepan of boiling water4 ,beat constantly with an egg-beater until the dressing becomes thick and light4 ,take from the fire at once1 and turn into a cold bowl to prevent curdling2 or the bowl in which it was cooked may be placed in a pan of ice water1 and the mixture be stirred until cool4 ,beat the cream to a thick froth1 and stir it into the cold dressing4 ,if you have no cream stir a tablespoonful of butter into the hot mixture4 ,when cold1 if too thick1 add a few tablespoonfuls of milk4 ,french ,dressing4 #c tablespoonfuls of oil4 #a tablespoonful of vinegar4 #a_/d teaspoonful of salt4 #a_/aj teaspoonful of pepper4 ,mix these ingredients together and the dressing is made4 ,french dressing is particularly good for lettuce and cooked vegetables4 ,chicken ,salad4 #a_/b pint of chicken1 #a gill of celery1 white and tender4 #a gill of ,mayonnaise dressing4 #a tablespoonful of vinegar4 #a_/b tablespoonful of oil4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 ,have tender cooked chicken1 free from fat1 skin1 and bone1 and cut into cubes4 ,season it with the vinegar1 salt1 pepper1 and oil1 and let it stand in the refrigerator for an hour or more4 ,clean the celery and cut it into thin slices4 ,put this in a napkin and surround it with ice4 ,it should stand for ten or twenty minutes in the ice bath1 and will then be crisp4 ,mix the celery1 seasoned chicken1 and half the dressing4 ,heap in a dish and mask it with the remainder of the dressing4 ,garnish the dish with some of the tiny1 bleached celery leaves4 ,in summer the salad may be made with lettuce4 ,put two or three tender bleached leaves together1 and place a spoonful of chicken in the centre of the leaves4 ,drop a teaspoonful of dressing on the chicken4 ,arrange these lettuce nests on a flat dish1 and serve at once4 ,lobster ,salad4 ,make the same as chicken salad1 substituting lobster for chicken and lettuce for celery4 ,fish ,salads4 ,any kind of cold fish may be combined with lettuce and the ,mayonnaise dressing or cooked dressing4 ,oysters to be used for a salad should be heated to the boiling point in their own liquor2 then skimmed1 drained1 seasoned1 and thoroughly chilled before being combined with the celery or lettuce4 ,vegetable ,salads4 ,any kinds of vegetables may be used in salads4 ,they may be seasoned with the ,french or cooked dressing4 ,a single vegetable may be used1 or several kinds be combined4 ,lettuce ,salad4 ,have the lettuce washed clean1 and then let it remain for a little time in ice water to become crisp4 ,drain well1 and dress it with the ,french1 ,mayonnaise1 or cooked dressing4 ,serve at once4 ,if you prefer1 the lettuce may be served plain1 each one dressing it to please himself4 ,tomato and ,lettuce ,salad4 #a-a_/b pints of canned tomatoes4 #a_/b box of gelatine4 #a gill of cold water4 #a teaspoonful of sugar4 #a_/b teaspoonful of salt4 #a head of lettuce4 #a_/b pint of ,mayonnaise dressing4 ,soak the gelatine in the cold water for two hours4 ,heat the tomatoes to the boiling point1 and stir the gelatine1 sugar1 and salt into the vegetable4 ,turn this mixture into a mould1 and set away to harden4 ,have the lettuce washed and chilled4 ,arrange it in a flat dish1 and turn the mould of tomatoes out upon it4 ,heap the dressing at the base of the mould4 ,this salad may be made in winter when it is impossible to get the fresh tomatoes4 ,beet ,salad4 ,cold boiled beets may be cut into thin slices1 and the slices into small pieces2 or the beets may be cut into small cubes4 ,season with ,mayonnaise sauce or the cooked salad dressing1 and serve4 ,potato ,salad4 #a pint of potato cubes4 #a_/b pint of celery4 #a_/b teaspoonful of salt4 #a_/aj teaspoonful of pepper4 #a tablespoonful of vinegar4 #a tablespoonful of oil4 #a tablespoonful minced chives1 or #a teaspoonful of onion juice4 #a gill of cooked dressing4 ,have the potatoes cut into cubes4 ,mix the oil1 vinegar1 salt1 pepper1 and onion juice together1 and sprinkle over the potatoes4 ,stir lightly with a fork and set away in a cold place for several hours4 ,at serving time add the celery and dressing1 stirring lightly with a fork4 ,turn into a deep dish1 and garnish with celery leaves or parsley4 ,potato ,salad1 ,no4 #b4 #a pint of potato cubes4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a teaspoonful of minced onion4 #a gill of cooked dressing1 or the quantity of ,french dressing made by the rule given4 ,mix the seasonings and dressing with the potato cubes4 ,turn into a dish1 and garnish with parsley4 ,let the salad stand for an hour or more before serving1 that the seasonings may strike through the potatoes4 ---------------------------------------- -------------------------------- ,,chapter ,,xiii4 ,,vegetables4 ,,all vegetables should be put in boiling water when set on the stove to cook4 ,peas1 asparagus1 potatoes1 and all delicately flavored vegetables should be only covered with water1 but those with a strong flavor1 like carrots1 turnips1 cabbage1 onions1 and dandelions1 should be cooked in a generous quantity of boiling water4 ,all green vegetables should be cooked with the cover partially off the stewpan4 ,it gives them a better color and a more delicate flavor4 ,the average housekeeper is careless as to the time of cooking vegetables1 yet a vegetable is as much injured by too much or too little cooking as is a loaf of bread or cake4 ,when vegetables are underdone they are hard and indigestible1 and when overdone they become dark1 strong-flavored1 and indigestible4 ,now1 although a potato will be hard if not cooked enough1 even two minutes' cooking after the proper time will injure it4 ,if potatoes be covered with boiling water and placed on the fire they will cook in thirty minutes4 ,if they be very small1 they may get done in twenty-eight minutes1 and if they be large it may take thirty-two to cook them sufficiently4 ,they should be kept boiling all the time after they once begin1 but not at a furious rate1 as a too rapid boiling breaks the surface of the potato before the centre is cooked4 ,the time of cooking is to be counted from the moment the boiling water is poured over the potatoes4 ,when the potatoes are done1 the water should be poured off and the steam allowed to escape4 ,should it be necessary to keep them warm after that1 cover them with a coarse towel1 never with the pot cover2 for if the steam does not have a chance to escape it will be absorbed by the potatoes1 which will become sodden1 dark1 and strong-flavored4 ,baked potatoes take about forty-five minutes for cooking4 ,a great deal depends upon the oven4 ,if it be necessary to keep a baked potato warm1 break it open1 wrap it in a towel and put it in a warm place4 ,now1 as to turnips4 ,the small white ones should be boiled1 if cut in thin slices1 for thirty minutes1 but if they be cooked whole1 forty minutes' time will be needed4 ,yellow turnips1 when sliced1 need forty-five minutes' cooking4 ,carrots should be cooked for forty-five or fifty minutes2 cauliflower1 only thirty minutes2 with peas and asparagus much depends upon the state of freshness and tenderness when picked1 and the time varies from twenty to thirty-five minutes2 indeed1 peas sometimes require fifty minutes' cooking4 ,it is a pity that it is the fashion to serve such vegetables as peas and asparagus in a sauce4 ,they have so delicate a flavor that only a little salt and good butter should be added to them4 ,this is true1 also1 of turnips4 ,cauliflower1 onions1 and carrots1 however1 need a sauce4 ,boiled ,potatoes4 ,pare five or six potatoes and let them stand in cold water for an hour or more4 ,forty minutes before dinner time put them in a kettle and pour boiling water over them1--enough to cover4 ,put the cover on the kettle and cook the vegetables for half an hour1 counting from the moment the water is poured over them4 ,when they have been cooking for fifteen minutes1 add one teaspoonful of salt4 ,at the end of the half-hour pour off all the water and set the pan on the back part of the range4 ,cover the potatoes with a clean1 coarse towel4 ,at serving time put the potatoes in a hot dish1 and cover with a napkin4 ,never put the china cover on the dish4 ,cooked in the way described1 the potatoes will be mealy and have a fine flavor4 ,stewed ,potatoes4 #a quart of sliced raw potatoes4 #b ounces of fat bacon4 #a_/b teaspoonful of onion juice4 #a_/d teaspoonful of pepper4 #a level teaspoonful of salt4 #a tablespoonful of flour4 #a gill of water4 ,have the potatoes and bacon sliced thin4 ,spread half the meat on the bottom of a round baking dish4 ,put half of the potatoes into the dish and sprinkle half of the seasoning over them2 then spread in the other half1 and use the remainder of the seasonings4 ,mix the water with the flour1 and pour this into the dish4 ,now spread the remainder of the bacon on top of the potatoes4 ,cover the dish closely1 and1 putting into a moderately hot oven1 cook for forty-five minutes4 ,at the end of that time take off the cover and bake twenty minutes longer4 ,the bacon should become crisp and brown at the end of that time4 ,serve in the dish in which it is cooked4 ,stewed ,potatoes1 ,no4 #b4 #a quart of raw potatoes1 cut in cubes4 #b ounces of fat salt pork4 #a tablespoonful of flour4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a pint of water4 ,pare and cut into cubes enough potatoes to make a quart1 and let them stand in cold water for one hour4 ,cut the pork into thin slices1 and fry slowly until crisp and brown2 then take from the pan4 ,add the flour to the hot fat1 and stir until smooth and brown2 then gradually add the water1 and boil for three minutes4 ,season with the salt and pepper4 ,drain the potato cubes free from water1 and1 after putting them in a stewpan1 pour the sauce over them and lay the slices of pork on top4 ,cover the stewpan and place where the contents will just bubble for forty-five minutes2 then turn into a warm dish and serve4 ,potatoes au ,gratin4 #a_/b pint of cooked potato cubes4 #a gill of white stock4 #a_/b gill of milk4 #a teaspoonful of flour4 #a-a_/b teaspoonfuls of butter4 #c_/d teaspoonful of salt4 #a_/h teaspoonful of pepper4 #c tablespoonfuls of grated bread crumbs4 ,have cold boiled potatoes cut into small regular cubes4 ,season them with half the pepper and salt4 ,put one teaspoonful of the butter in a small frying-pan and set on the fire4 ,when hot1 add the flour1 and stir until smooth and frothy2 then gradually add the stock4 ,when this boils1 add the milk and the remainder of the salt and pepper1 and boil up once4 ,put a layer of this sauce in a small escalop dish2 then put the potatoes in the dish and pour the remainder of the sauce over them4 ,sprinkle the grated bread crumbs over this1 and dot with the half-teaspoonful of butter4 ,bake in a moderate oven for twenty minutes4 ,a few drops of onion juice and one fourth of a teaspoonful of chopped parsley may be added to the sauce1 if these flavors be liked4 ,hashed ,potatoes4 #a pint of sliced cold boiled potatoes4 #a teaspoonful of salt4 #a_/f teaspoonful of pepper4 #a tablespoonful of butter4 ,season the potatoes with the salt and pepper4 ,put the butter in the frying-pan and set on the fire4 ,when hot1 add the potatoes4 ,stir and cut the potatoes with a case knife until they are hashed fine and have become hot and slightly browned4 ,serve in a hot dish4 ,ham1 sausage1 or pork fat may be substituted for the butter4 ,nichewaug ,potatoes4 #a pint of potato cubes4 #a tablespoonful of minced ham4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 #a tablespoonful of fat4 ,season the potato cubes with the salt and pepper4 ,put a tablespoonful of ham1 bacon1 pork1 or sausage fat in the frying-pan1 and set on the fire4 ,when hot1 put in the potatoes and stir frequently with a fork until they become brown4 ,when the potatoes are done1 turn them into a hot dish and sprinkle a tablespoonful of finely chopped cooked ham over them4 ,serve very hot4 ,lyonnaise ,potatoes4 #a pint of cold boiled potato cubes4 #a level teaspoonful of salt4 #a_/h of a teaspoonful of pepper4 #a level tablespoonful of butter4 #a teaspoonful of finely-minced onion4 #a_/b teaspoonful of minced parsley4 ,season the potatoes with the salt and pepper4 ,put the butter and onion in the frying-pan1 and cook slowly until the onion begins to turn a delicate straw-color4 ,now add the potatoes1 and cook over a hot fire for five minutes1 stirring with a fork4 ,add the parsley1 and cook for one minute longer4 ,serve very hot4 ,potato ,cakes4 ,shape cold mashed potatoes into round1 flat cakes4 ,for six cakes put one tablespoonful of butter in a frying-pan1 and place on the fire4 ,when the butter is hot1 put in the potato cakes and cook until brown on both sides4 ,a tablespoonful of either pork1 ham1 or sausage fat may be used instead of the butter4 ,potato ,croquettes4 #c potatoes of good size4 #d tablespoonfuls of hot milk4 #a tablespoonful of butter4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a egg4 ,bread crumbs4 ,boil the potatoes for thirty minutes2 then drain them and mash fine and light4 ,beat in the seasoning1 milk1 and butter4 ,let the mixture cool slightly2 then roll into cylinders or balls4 ,beat the egg in a soup plate4 ,coat the croquettes1 one at a time1 with the egg1 then roll in dried bread crumbs4 ,when all are done1 fry in hot fat until they are brown1--about a minute and a half4 ,drain on brown paper and serve at once4 ,boiled ,sweet ,potatoes4 ,potatoes of medium size should be cooked for one hour2 very large ones should be boiled for an hour and a half1 or be cut into several parts4 ,baked ,sweet ,potatoes4 ,wash the potatoes and bake from an hour to an hour and a quarter in a moderately hot oven4 ,the longer they bake1 the sweeter and moister they will be4 ,browned ,sweet ,potatoes4 ,boil for half an hour three potatoes of medium size4 ,on taking them from the water pare them4 ,now cut them in two1 lengthwise1 and lay them in the pan under a piece of roasting meat4 ,season them with salt1 and let them cook for half an hour4 ,serve in a hot dish4 ,or1 the potatoes may be boiled for three quarters of an hour1 paired and split1 then laid in a baking pan1 seasoned with salt1 and finally spread with soft butter4 ,it will take one tablespoonful of butter for three potatoes4 ,bake in a hot oven for twenty minutes or half an hour4 ,warming over ,sweet ,potatoes4 ,cold boiled sweet potatoes may be warmed in several ways4 ,cut them in halves1 season with salt1 and put in the frying-basket4 ,fry in deep fat for five minutes2 then season with salt and serve4 ,another way is to cut them in thick slices lengthwise1 dip them in melted butter1 season with salt and pepper1 dredge lightly with flour1 and broil over clear coals4 ,serve on a hot dish4 ,still another mode is to cut them in round slices1 season with salt and pepper1 and fry in pork or bacon fat4 ,boiled ,onions4 ,put the onions in a saucepan with plenty of boiling water and cook for one hour4 ,if milk be plentiful1 pour off the water when the onions have been cooking for half an hour1 and add just enough hot milk to cover them4 ,simmer for half an hour longer2 then season with salt1 pepper1 and butter1 and serve4 ,for half a dozen small onions use one tablespoonful of butter1 one teaspoonful of salt1 and one fourth of a teaspoonful of pepper4 ,creamed ,onions4 ,boil three or four onions for one hour in two quarts of boiling water into which one teaspoonful of salt has been sprinkled4 ,pour off the water and cut up the onions4 ,put them in a hot dish and pour half a pint of cream sauce over them4 ,serve hot4 ,onions au ,gratin4 ,prepare the creamed onions and put them in an escalop dish4 ,cover them with a gill of grated bread crumbs and dot with a teaspoonful of butter4 ,bake for twenty minutes in a quick oven4 ,sliced ,tomatoes4 ,select smooth1 ripe tomatoes4 ,drop them into boiling water for one minute1 then into cold water4 ,this will make the skin come off easily4 ,put them on a plate and in a cool place1--on the ice if possible4 ,at serving time cut them in slices and place on a cold dish4 ,stewed ,tomatoes4 #a pint of canned tomatoes4 #a_/b gill of fine cracker crumbs4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a_/b tablespoonful of sugar4 #a_/b tablespoonful of butter4 ,put all the ingredients1 except the butter1 in a stewpan1 and cook for twenty minutes4 ,add the butter1 and cook for ten minutes longer4 ,one pint of fresh tomatoes may be cooked in the same manner4 ,the crackers may be omitted4 ,long cooking makes the tomatoes thicker and dark1 but for most tastes this is not desirable4 ,tomatoes au ,gratin4 #a pint of stewed tomatoes4 #a gill of dried bread crumbs4 #c tablespoonfuls of grated bread crumbs4 #a teaspoonful of sugar4 #a_/b teaspoonful of salt4 #a_/f teaspoonful of pepper4 #a-a_/b teaspoonfuls of butter4 ,reserve the grated bread crumbs and half a teaspoonful of the butter4 ,mix all the other ingredients together and turn into a small baking dish4 ,sprinkle the grated bread crumbs over this4 ,cut the butter into small bits1 and sprinkle over the crumbs4 ,bake in a moderately hot oven for half an hour1 and serve hot4 ,beets4 ,beets1 when young and fresh1 will cook in forty minutes1 but as they grow larger they require longer cooking4 ,the time has to be increased as the season advances1 and in winter beets require from two to three hours' boiling4 ,wash them in cold water1 being careful not to break the skin or little tendrils4 ,put them in boiling water and cook until done1--the time depending upon the season4 ,lay them in cold water and rub off the skin2 then slice them into a hot dish1 and season with salt and butter4 ,serve hot4 ,boiled ,turnips4 #a quart of white turnip cubes4 #a tablespoonful of butter4 #a level tablespoonful of sugar4 #a heaped teaspoonful of salt4 ,pare and cut up enough of the small flat white turnips to make one quart4 ,let them stand in cold water for an hour or more4 ,pour off all the water and turn the turnips into a stewpan containing two quarts of boiling water4 ,cook for just thirty minutes and then pour off all the water4 ,put into the saucepan with the turnips1 butter1 sugar1 salt1 and one gill of boiling water4 ,place the saucepan on the hottest part of the fire and cook the turnips rapidly until all the liquid has been absorbed1 shaking the pan frequently to prevent the turnips from burning4 ,turn into a hot dish and serve4 ,mashed ,turnips4 ,pare one yellow turnip or six white ones and cut in slices4 ,put in a large stewpan with a generous supply of boiling water4 ,if white turnips be used1 cook them for half an hour2 but if the yellow kind be taken1 cook for fifty or sixty minutes4 ,too little water and too much cooking will make any turnips' strong-flavored1 and give them a dark color4 ,when the turnips are done1 drain off all the water and mash them well4 ,season with salt1 pepper1 and butter4 ,boiled ,carrots4 ,scrape and cut into cubes enough raw carrots to make a quart4 ,cook them for one hour in three quarts of boiling water1 and then proceed as directed in the rule for boiled turnips4 ,white stock may be substituted for the gill of boiling water4 ,turnips1 carrots1 and green peas1 cooked in this manner1 and then mixed together1 make a handsome and savory dish4 ,success in cooking these vegetables depends upon their being boiled in plenty of water1 and for only the time mentioned2 also in cooking very rapidly after the seasonings are added4 ,parsnips4 ,scrape and slice the parsnips1 and let them stand in cold water for an hour or more4 ,drain them and put them in a stewpan with plenty of boiling water4 ,cook them1 if fresh1 for forty-five minutes2 but if they have been out of the ground any length of time they will require an hour's cooking4 ,when they have been boiling for half an hour1 add a teaspoonful of salt for about a pint of the parsnips4 ,drain1 and season them with salt and butter2 or1 pour a butter or ,bchamel sauce over them4 ,salsify4 ,cook this vegetable the same as parsnips4 ,boiled ,cauliflower4 #a cauliflower of medium size4 #b tablespoonfuls of salt4 #a_/b pint of cream or ,bchamel sauce4 ,remove the leaves from the cauliflower1 and place it head downward in a pan of cold water1 to which add one tablespoonful of salt4 ,let it stand in a cold place an hour or more4 ,have about three quarts of boiling water in a stewpan and put the cauliflower into it head down4 ,cover1 and cook gently for thirty minutes4 ,at the end of this time drain the cauliflower and put it in a deep dish4 ,dredge lightly with salt1 and pour the sauce over it4 ,cauliflower au ,gratin4 #c gills of cold boiled cauliflower4 #a_/b pint of cream sauce4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a teaspoonful of butter4 #a gill of grated bread crumbs4 ,with a fork1 break the cauliflower into small pieces2 then sprinkle the salt and pepper over it4 ,put a layer of sauce in a small escalop dish1 next a layer of cauliflower1 then a second layer of sauce1 then cauliflower1 and finish with sauce4 ,cover this with the bread crumbs and dot with the butter4 ,bake in a moderately hot oven for twenty minutes4 ,green ,corn4 ,the fresher the corn is1 the less time it will take to cook4 ,it should be freed from husks and the silk threads4 ,have a large saucepan nearly full of boiling water4 ,drop the corn into this1 and cook for ten minutes4 ,serve in a napkin4 ,canned ,corn4 #a can of corn4 #a gill of milk4 #a tablespoonful of butter4 #a teaspoonful of salt4 ,put all the ingredients in the double-boiler1 and heat to the boiling point2 it will take about ten minutes4 ,serve at once4 ,too much cooking spoils this dish4 ,corn ,oysters4 #a_/b pint of grated green corn4 #b tablespoonfuls of milk4 #a gill of flour4 #a egg4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #b tablespoonfuls of butter4 ,mix the flour1 seasoning1 and corn together4 ,add the butter1 melted1 and beat well4 ,beat the egg till light1 and add to the mixture4 ,fry on a griddle1 in cakes a little larger than a silver dollar4 ,serve with the meat course at breakfast4 ,string ,beans4 ,string the beans and then break them into pieces about an inch long4 ,wash them1 and let them stand in cold water for an hour or more4 ,cook them in plenty of boiling water for two hours4 ,when they have been cooking for one hour add one teaspoonful of salt for each quart of beans4 ,when done1 pour off all the water and add to the beans one tablespoonful of butter and four tablespoonfuls of boiling water4 ,if not salt enough1 add a little more seasoning4 ,return to the fire for three minutes2 then serve4 ,butter ,beans4 ,these are cooked the same as string beans4 ,fresh ,lima ,beans4 #a pint of shelled beans4 #a tablespoonful of butter4 #a level teaspoonful of salt4 ,wash the beans and let them stand in cold water for an hour or more4 ,on draining off the cold water1 put them on to boil in three pints of boiling water4 ,cook for one hour2 then drain off nearly all the water and add the seasonings4 ,serve hot4 ,dried ,lima ,beans4 #a_/b pint of beans4 #a tablespoonful of butter4 #a level teaspoonful of salt4 ,put the beans to soak over night in one quart of cold water4 ,two hours before dinner time pour off the water1 and1 putting the beans in a stewpan with a quart of boiling water1 let them simmer gently for an hour and fifty minutes4 ,at the end of that time pour off the water1 and add the salt and butter and a gill of boiling water4 ,let them stand in the saucepan on the back part of the stove until serving time4 ,dried ,lima ,beans1 ,no4 #b4 #a_/b pint of beans4 #a_/b pint of milk4 #a teaspoonful of salt4 #a_/b tablespoonful of butter4 ,soak and cook the beans as in the recipe just given2 then drain off all the water1 and add the seasoning and milk1 having the latter hot4 ,simmer for ten minutes and serve4 ,succotash of ,dried ,lima ,beans and ,canned ,corn4 #a_/b pint of dried ,lima beans4 #a_/b can of sweet corn4 #a_/b pint of milk4 #a_/h teaspoonful of pepper4 #a generous teaspoonful of salt4 #a tablespoonful of butter4 ,soak the beans over night1 and then cook them in one quart of clear water for an hour and fifty minutes4 ,pour off the water1 and1 after adding the seasoning1 milk1 and corn1 cook for three minutes after the mixture begins to boil4 ,serve very hot4 ,shelled ,kidney ,beans4 ,prepare the same as fresh ,lima beans1 but cook for one hour and a half4 ,baked ,beans4 #a pint of small white beans4 #a_/b pound of salt pork4 #a teaspoonful of mustard4 #a teaspoonful of sugar4 #a teaspoonful of molasses4 #a_/d teaspoonful of pepper4 #a small onion4 #a level tablespoonful of salt4 ,pick the beans free from stones and dirt4 ,wash them1 and let them soak over night in three quarts of cold water4 ,in the morning pour off the water and wash the beans in fresh water2 then put them in a stewpan with cold water enough to cover them generously1 and place on the fire4 ,have the pork mixed lean and fat4 ,score the rind4 ,put the pork in the stewpan with the beans1 and simmer until the beans begin to crack open1--not a minute longer4 ,drain all the water from them and rinse with cold water4 ,put the onion in the bottom of the bean pot4 ,put about half the beans in the pot1 then put in the pork1 having the scored side up4 ,next put in the remainder of the beans4 ,mix the mustard1 salt1 pepper1 sugar1 and molasses with a pint of boiling water and pour over the beans4 ,add just enough boiling water to cover the beans4 ,cover the pot and place in a slow oven4 ,bake for ten hours or more1 adding boiling water whenever the beans look dry4 ,the oven must never be hot enough to make the water on the beans bubble1 and there should never be more water in the pot than will barely come to the top of the beans4 ,an earthen pot should be used in baking beans4 ,the onion and molasses may be omitted4 ,green ,peas4 ,the time of cooking green peas depends upon the age and the length of time they have been picked4 ,if they be young and freshly picked1 they will cook in twenty minutes2 but it may take forty or fifty if they have matured too much1 or have been picked for a day or more4 ,they should not be shelled many hours before they are cooked4 ,wash the pea pods and drain them1 then shell them4 ,put them in a stewpan with just enough boiling water to cover them1 and cook until tender4 ,they must not boil rapidly1 and as soon as they begin to boil the cover of the stewpan should be drawn a little to one side4 ,pour off a part of the water1 and to every pint of peas add one tablespoonful of butter and half a teaspoonful of salt4 ,canned ,peas4 #a can of peas4 #a heaped teaspoonful of butter4 #a level teaspoonful of salt4 #a teaspoonful of sugar4 #a gill of hot water4 ,turn the peas into a strainer1 and pour cold water over them until they are thoroughly rinsed4 ,put them in a saucepan with the other ingredients1 and simmer for ten minutes4 ,asparagus on ,toast4 #a bunch of asparagus4 #c slices of toast4 #a tablespoonful of butter4 #a tablespoonful of salt4 ,cut off the tough white ends of a bunch of asparagus4 ,now cut the string that ties the bundles together1 and put the asparagus in a colander4 ,let cold water run on it until it is perfectly free from sand4 ,tie again in a bundle1 and put it in a stewpan with one tablespoonful of salt and enough boiling water to cover it4 ,cook gently for half an hour4 ,toast three slices of bread1 and dip the edges in the water in which the asparagus was cooked4 ,arrange these on a warm platter1 and spread the asparagus upon them4 ,now season the green part of the vegetable with the tablespoonful of butter1 and serve4 ,the toast may be buttered also1 if one like to have it rich4 ,asparagus should be placed with the cut end in a little cold water until it is time to cook it4 ,asparagus with ,cream ,sauce4 #a quart of asparagus4 #c gills of milk4 #a tablespoonful of butter4 #a_/b tablespoonful of flour4 #b teaspoonfuls of salt4 ,cut up enough of the tender ends of asparagus to make one quart4 ,put these in the colander1 and let cold water run on them until every particle of sand is removed4 ,put them in a saucepan with one quart of boiling water and one teaspoonful of salt1 and cook gently for half an hour2 then drain1 and1 after putting in a warm vegetable dish1 pour the cream sauce over them4 ,to make the sauce1 put the butter on the fire1 in a pan1 and when it is melted add the flour4 ,stir until smooth and frothy2 then gradually add the milk1 stirring all the while4 ,season with a scant teaspoonful of salt1 and boil up once4 ,if you prefer1 the asparagus may be seasoned with salt and butter1 using a generous tablespoonful of butter and half a teaspoonful of salt2 moistening with a gill of the water in which it is boiled4 ,spinach4 #a_/b peck of spinach4 #a generous tablespoonful of butter4 #a level tablespoonful of salt4 ,pick over the spinach1 removing all the roots and brown leaves4 ,have two pans filled with cold water4 ,put the spinach in one pan and wash it1 a few leaves at a time1 dropping it into the second pan of water4 ,when all is done1 turn the water from the first pan1 which should at once be rinsed and filled again with clean water4 ,continue washing the spinach in this way until there is not a grain of sand left in it4 ,this you learn by passing the hand over the bottom of the pan4 ,put the cleaned spinach in a stewpan with a pint of boiling water and the salt1 and cook for half an hour4 ,turn into the colander and cut with a knife4 ,put into a hot vegetable dish and add the butter4 ,greens4 ,greens of all kinds are cooked in about the same way that spinach is1 but they all require boiling water enough to cover them1 and most of them require a much longer time to boil4 ,a small piece of salt pork or smoked bacon1 or a shank of ham1 is often boiled in the water for two or more hours before the greens are put in to cook4 ,this meat is served with the greens1 which require no seasoning except salt4 ,hashed ,cabbage4 #a small head of cabbage4 #a tablespoonful of salt4 #b tablespoonfuls of butter4 ,take all the green and broken leaves from a small head of cabbage4 ,then divide the cabbage into eight parts1 cutting from the top down to the stalk4 ,wash it and let it stand in cold water for an hour or more4 ,put it in a large kettle of boiling water and boil rapidly for forty-five minutes4 ,the kettle must not be covered4 ,when the cabbage is done1 drain1 and put in a chopping bowl4 ,mince rather fine and season with the salt and butter4 ,if the cabbage be fresh from the garden1 half an hour's cooking will be sufficient4 ,creamed ,cabbage4 #a quart of raw white cabbage1 sliced4 #a tablespoonful of butter4 #a teaspoonful of flour4 #a_/b teaspoonful of salt4 #a gill of milk4 ,let the cabbage stand in cold water for an hour or more2 then drain off the water and put the cabbage in a stewpan with two quarts of boiling water4 ,cover1 and cook for ten minutes4 ,at the end of that time pour off the water and put in two quarts of fresh boiling water4 ,cook rapidly1 with the cover off1 for about three quarters of an hour4 ,when that time has passed1 put the cabbage in a colander and press out all the water2 then cut it with a sharp knife4 ,put the butter in a frying-pan and set on the range4 ,when it becomes hot1 add the cabbage1 as well as the salt and pepper4 ,cook for five minutes1 stirring all the time2 then cover1 and set back where it will cook gently for ten minutes4 ,mix the milk with the flour1 and pour the mixture over the cabbage4 ,stir gently1 and again cover the pan4 ,cook for ten minutes more and serve4 ,baked ,cabbage4 #a pint of boiled and hashed cabbage4 #b ounces of salt pork4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,boil and hash the cabbage1 as directed for hashed cabbage4 ,sprinkle with the salt and pepper1 and mix lightly with a fork4 ,turn into a baking dish and spread over it the pork cut in thin slices4 ,bake for half an hour in a moderate oven4 ,serve in the dish in which it is cooked4 ,fried ,cabbage4 #a quart of boiled cabbage4 #c tablespoonfuls of butter or beef drippings4 #a teaspoonful of salt4 #a_/d teaspoonful of pepper4 ,boil the cabbage as for hashed cabbage1 and mince rather fine4 ,add the seasoning4 ,put the butter or drippings in a frying-pan and set on the fire4 ,as soon as the butter is melted1 put in the cabbage and cook one hour1 stirring often1 and having the pan covered4 ,serve very hot4 ,squash4 ,pare the squash and remove the seeds and the stringy substance from the inside4 ,cut it into small pieces1 and place in a stewpan with enough boiling water to cover it4 ,cook for thirty-five minutes2 then drain off the water1 and mash fine4 ,season with salt1 pepper1 and butter4 ,for a pint of mashed squash use a teaspoonful of salt and one tablespoonful of butter4 ,serve very hot4 ,the squash may be steamed instead of boiled2 in which case cook it for fifty minutes4 ,summer ,squash4 ,get a tender fresh squash4 ,if the rind be very tender do not pare it4 ,cut up the squash and steam for one hour2 then rub it through a colander into a saucepan4 ,place the saucepan on the fire1 and to each pint of the strained squash add one tablespoonful of butter and one teaspoonful of salt4 ,cook for five minutes1 and serve hot4 ,fried ,egg ,plant4 #a small egg plant4 #a egg4 #a teaspoonful of salt4 ,dry crumbs4 ,fat for frying4 ,pare the egg plant and cut it in slices about half an inch thick4 ,season with the salt4 ,beat the egg in a soup plate1 and dip a slice of egg plant in it1 covering every part of it2 then dip the slice in fine dry crumbs4 ,continue this until all the egg plant is breaded4 ,have the frying fat three or four inches deep1 and when it is so hot that blue smoke rises from the centre put two slices of the vegetable in1 and cook for about three minutes4 ,take up and drain on brown paper2 then serve4 ,boiled ,macaroni4 ,macaroni varies as to the time it will take to cook4 ,half an hour is the usual time1 but it often requires forty-five minutes4 ,break it into pieces two or three inches long1 and drop it into a saucepan of boiling water4 ,boil rapidly until tender1 having the saucepan uncovered4 ,when it has been cooking for fifteen minutes1 add a teaspoonful of salt for every two ounces of macaroni4 ,when done turn it into a colander to drain2 then put it into a hot dish1 and pour half a pint of sauce over it4 ,the sauce may be cream1 ,bchamel1 tomato1 or brown sauce4 ,a little grated cheese may be added to the cream sauce1 if that be the kind used4 ,serve at once4 ,macaroni with ,cheese4 #b ounces of macaroni4 #a_/b pint of cream sauce4 #a teaspoonful of salt4 #a gill of grated cheese4 ,boil and drain the macaroni4 ,add the sauce to it1 and put into an escalop dish4 ,cover with the cheese1 and bake for half an hour4 ,baked ,hominy4 #a gill of fine breakfast hominy4 #a pint of boiling water4 #a_/b pint of milk4 #a egg4 #a_/c teaspoonful of salt4 #a teaspoonful of butter4 ,wash the hominy in three waters1 and stir it into the boiling water1 into which the salt should be sprinkled4 ,boil gently for one hour1 having the cover on the stewpan1 and stirring often4 ,now add the butter1 cold milk1 and the egg1 well beaten1 and bake in a moderate oven for one hour4 ,three gills of cold boiled hominy may be substituted for the fresh article4 ,this is to be served with meat or eggs for breakfast1 luncheon1 or dinner4 ,boiled ,rice4 #a gill of rice4 #c pints of boiling water4 #a teaspoonful of salt4 ,wash the rice by putting it in cold water and rubbing it hard between the hands4 ,do this three times4 ,drain off all the water1 and put the rice in a large stewpan with the boiling water4 ,place it where it will boil all the time with the stewpan uncovered4 ,when it has been cooking for fifteen minutes add the salt2 but do not stir it1 for rice is spoiled if stirred during the cooking4 ,when it has boiled for twenty-five minutes1 turn it into a colander and drain off all the water4 ,place the colander on a plate1 and set it on the hearth or the back part of the range4 ,cover the rice with a coarse towel4 ,in this way it can be kept hot and dry for a long time4 ,baked ,rice4 #a_/b pint of boiled rice4 #a_/b pint of milk4 #a teaspoonful of salt4 #a teaspoonful of butter4 #a egg4 ,add the egg1 well beaten1 to all the other ingredients1 and bake slowly for half an hour4 ,rice ,croquettes4 #a_/b pint of boiled rice4 #a gill of milk4 #b eggs4 #a tablespoonful of butter4 #a tablespoonful of sugar4 #a_/b teaspoonful of salt4 ,the grated yellow rind of a lemon4 ,bread crumbs4 ,put the milk1 rice1 butter1 and seasoning on to boil4 ,beat one egg till light1 and stir it into the boiling mixture4 ,cook for one minute1 stirring all the time4 ,turn the mixture out on a plate1 and set away to cool4 ,when cold shape into small cylinders4 ,beat the second egg in a soup plate4 ,cover the croquettes1 one at a time1 with the beaten egg1 then roll in dried bread crumbs4 ,fry in deep fat for one minute and a half4 ,drain on brown paper1 and serve at once4 ,vegetable ,hash4 #a pint of hashed cabbage1 #a pint of hashed potatoes4 #a_/b pint of hashed turnips4 #a_/b pint of hashed beets4 #b tablespoonfuls of corned beef fat4 ,when the above-named vegetables1 or any other kinds1 such as parsnips and carrots1 are left over from a boiled dinner1 chop them separately and rather coarse4 ,season them with salt and pepper1 the amount depending upon how well the vegetables were seasoned when served hot4 ,mix them together4 ,put the corned beef fat in a frying-pan and set on the fire1 and when it is melted add the vegetables and cover the pan4 ,place on a moderately hot part of the range1 and cook for half an hour1 stirring frequently with a fork4 ,just before serving draw the pan forward to a hotter part of the fire1 and stir for three minutes4 ,serve very hot4 ,two tablespoonfuls of butter may be used instead of the beef fat4 ,celery4 ,celery should be kept in a cool place1 but it must not be wrapped in wet paper or kept in water4 ,break the blades from the stalks1 and scrape off any brown spots that may be found2 next wash the celery1 and let it stand in ice-water for ten or twenty minutes to become crisp4 ,put it in a celery dish with some bits of ice1 and serve at once4 ,how to ,keep ,lettuce ,crisp4 ,lettuce can be kept crisp and fresh for several days1 if necessary1 by placing the roots in water4 ,do not let the water come up as high as the leaves4 ,when ready to serve the lettuce1 wash it leaf by leaf in a pan of cold water1 and drop it into another pan of ice-water4 ,it will become crisp in a few minutes4 ,shake the water from the leaves before serving4 ---------------------------------------- -------------------------------- ,,chapter ,,xiv4 ,,miscellaneous ,,dishes4 ,boiled ,eggs4 ,,the white and yolk should be equally well cooked in a boiled egg1 the white being soft and creamy4 ,put the eggs in a deep saucepan1 and pour over them a generous amount of boiling water1--one quart or more of water for four eggs4 ,cover the saucepan1 and set on a part of the range where it is so cool that the hand can rest on it comfortably4 ,at the end of ten minutes the eggs will be cooked to a soft creamy consistency4 ,if the eggs be liked medium well done1 cook for five minutes longer2 if to be hard1 they may remain in the water for twenty minutes4 ,poached ,eggs4 ,put in a frying-pan boiling water to the depth of two or three inches4 ,to each pint of water add a teaspoonful of salt and a teaspoonful of vinegar4 ,have the water just bubbling at one side of the pan4 ,break an egg close to the pan1 and drop it gently into the water4 ,continue putting in eggs until you have the required number4 ,when the white of the egg is set1 slide a cake-turner under the egg1 and lift it from the water4 ,slide it upon a slice of buttered toast4 ,in most parts of ,new ,england eggs cooked in this way are called dropped4 ,muffin rings may be placed in the pan of water1 and the eggs be dropped into them4 ,this gives a better shape4 ,there are several inventions in the market by the use of which eggs can be poached easily and successfully4 ,fried ,eggs4 ,these are usually served with ham1 but they may be served separately4 ,put into a pan any kind of clean sweet fat2 ham or bacon fat is generally considered as the best4 ,have the fat about a quarter of an inch deep in the pan4 ,break the eggs separately1 and slide them gently1 one at a time1 into the hot fat4 ,with a long spoon dip up the fat and pour over the eggs4 ,as soon as the whites are set1 slide a cake-turner under the eggs and place them on a warm dish4 ,they may be arranged on slices of ham1 or the ham may be put in the centre of the dish1 and the eggs arranged around it4 ,scrambled ,eggs4 #d eggs4 #a tablespoonful of butter4 #a_/f teaspoonful of salt4 ,beat the eggs with a spoon4 ,add the salt4 ,put the butter on the fire1 in a frying-pan1 and when hot stir in the eggs4 ,continue stirring until the eggs begin to set4 ,instantly turn them into a warm dish and serve4 ,eggs au ,gratin4 #d eggs4 #a_/b pint of grated bread crumbs1 #a teaspoonful of ,parmesan cheese4 #a_/b teaspoonful of salt4 #a_/aj teaspoonful of pepper4 #c generous teaspoonfuls of butter4 ,mix the salt1 pepper1 cheese1 and butter with the crumbs4 ,beat the white of one egg to a stiff froth2 then add the yolk and beat for a moment longer4 ,stir this egg mixture into the other ingredients4 ,illustration3 ,,gratin ,,dish4 ,butter a gratin dish--or a small pie plate will do--and make little nests in it with the preparation4 ,cook in rather a hot oven for ten minutes4 ,take from the oven1 and then break a fresh egg into each nest4 ,return to the oven and cook for three minutes longer4 ,if there be objection to cheese1 a teaspoonful of chopped parsley and a few drops of onion juice may be substituted for it4 ,baked ,eggs4 ,butter a gratin dish1 or a deep pie plate1 and break the required number of eggs into it4 ,put the plate in a moderate oven1 and cook until the white is set4 ,it will take from five to eight minutes to bake the eggs4 ,pretty round and oval dishes come for this purpose4 ,they are made of ,french china1 and are fireproof4 ,breaded ,eggs4 #e eggs4 #a_/b pint of dried bread crumbs4 #a teaspoonful of salt4 #a_/e teaspoonful of pepper4 ,fat for frying4 #a_/b pint of bisque sauce4 ,boil four of the eggs for ten minutes4 ,drop them into cold water and remove the shells4 ,cut the eggs in halves1 lengthwise1 and season them with the salt and pepper4 ,beat the uncooked egg in a soup plate4 ,dip the halves of eggs in this1 and then roll in the bread crumbs4 ,at serving time put the breaded eggs in the frying basket1 and plunge into hot fat4 ,cook for about two minutes2 then drain1 and serve on a hot dish with the bisque sauce poured around them4 ,creamed ,eggs4 #d slices of toast4 #d hard-boiled eggs4 #b tablespoonfuls of butter4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 #a tablespoonful of flour4 #c gills of milk4 ,cut the eggs into thin slices4 ,cut the slices of toast in halves1 and lay them in a warm platter4 ,put the butter on the fire1 in a frying-pan1 and when it becomes hot add the flour4 ,stir until the mixture is smooth and frothy4 ,gradually add the cold milk1 stirring all the time4 ,when this boils up1 add the salt and pepper4 ,mix the eggs with the sauce and spread on the toast4 ,bake in a moderate oven for six minutes and serve immediately4 ,egg ,cutlets4 #e eggs4 #a tablespoonful of butter4 #c_/d teaspoonful of salt4 #a_/h teaspoonful of pepper4 ,crumbs for breading4 ,fat for frying4 ,put four of the eggs in a deep saucepan1 and fill up with boiling water4 ,cover1 and let them stand on the hearth or the coolest part of the range for twenty minutes4 ,at the end of this time pour off the hot water and cover with cold water4 ,remove the shells and cut the eggs in two1 lengthwise1 using a plated knife4 ,let a soup plate stand in hot water until heated through4 ,put the butter1 salt1 and pepper in this plate1 and stir until the butter is melted4 ,beat the fifth egg in another soup plate1 and have a third plate filled with dry and sifted bread crumbs4 ,drop the eggs1 one at a time1 in the melted butter1 then in the beaten egg1 and finally roll them in the crumbs4 ,lay them on a platter and set in a cold place until it is time to cook them2 then put them in the frying basket and cook in hot fat for one minute4 ,serve with a bisque or curry sauce4 ,this dish is suitable for luncheon or supper4 ,plain ,omelet4 #b eggs4 #a_/d teaspoonful of salt4 #a tablespoonful of cold water4 #a heaped teaspoonful of butter4 ,beat the egg enough to break it well1 but not to make it light4 ,have the omelet pan warmed1 and put the butter in it4 ,place over a very hot fire4 ,as soon as the butter becomes so hot that it turns slightly brown1 pour the eggs into the pan4 ,with the left hand lift the pan a little at the handle side1 tipping it forward slightly1 so that the liquid egg shall flow to the other side4 ,as soon as the egg begins to set1 draw it up to the raised side of the pan4 ,while the egg is yet quite soft1 begin to roll the omelet4 ,begin at the left hand1 and turn over in small folds until the lower part of the pan is reached4 ,let the omelet rest a few seconds1 and then turn out on a hot dish4 ,illustration3 ,,rolling ,,an ,,omelet4 ,the work of making an omelet is very simple1 but there must be intense heat1 and the work of folding and removing from the pan must be done rapidly4 ,practice is essential to perfect omelet making4 ,the great mistake which beginners usually make is1 that they work too slowly1 and cook the omelet too much4 ,it should be a soft1 creamy mass when done4 ,illustration3 ,,the ,,omelet ,,when ,,finished4 ,one can make a great variety of omelets by adding a few spoonfuls of any kind of delicate meat1 fish1 or vegetable1 hashed fine and heated in a sauce4 ,spread the heated mixture on the omelet before you begin to fold it4 ,baked ,omelet4 #c eggs4 #a heaped tablespoonful of corn starch4 #a-a_/b gills of milk4 #a teaspoonful of salt4 #a tablespoonful of butter4 ,heat one gill of the milk to the boiling point4 ,mix the corn starch with the half-gill of cold milk and stir into the boiling milk4 ,cook for one minute1 stirring all the time4 ,add the salt and butter1 and take from the fire4 ,beat the yolks and whites of the eggs separately2 then stir them into the cooked ingredients4 ,turn the mixture into a buttered baking dish and cook in a moderate oven for about twelve minutes4 ,serve at once4 ,bread ,omelet4 #b ounces of stale bread 7one large slice74 #a gill of boiling water4 #a gill of cold milk4 #a level teaspoonful of salt4 #b eggs4 #a tablespoonful of butter4 ,have the bread free from crust4 ,pour the boiling water over it4 ,when soft1 add the salt and milk1 and break up with a spoon4 ,beat the yolks and whites of the eggs separately1 and stir into the bread mixture4 ,put the butter in a frying-pan of good size1 and set on the fire4 ,when hot1 turn in the omelet1 and cook until it begins to set2 drawing it back a little1 as you would a plain omelet4 ,fold1 and brown slightly4 ,turn out on a hot dish1 and serve at once4 ,welsh ,rarebit4 #a_/b pint of soft mild cheese4 #a_/b gill of milk4 #a egg4 #a_/b tablespoonful of butter4 #a_/d teaspoonful of salt4 #a_/b teaspoonful of mustard4 ,a grain of cayenne4 #c slices of toast4 ,break the cheese into small bits4 ,beat the egg1 and add the other ingredients to it4 ,put the mixture in a small saucepan1 which place in another of boiling water4 ,stir over the fire until the mixture becomes a smooth1 creamy mass4 ,immediately spread this on the hot toast1 and serve4 ,the rarebit can be made on the table in the chafing dish4 ,roasted ,oyster ,crackers4 #a tablespoonful of butter4 #a gill of boiling water4 #c gills of oyster crackers4 ,melt the butter in the water2 then stir the crackers into the mixture1 that they may all get a slight coating of butter and water4 ,spread them in a shallow pan and put in a hot oven for ten or twelve minutes4 ,they should be brown and glossy at the end of that time4 ,serve in a deep dish with oyster soup or oyster stew4 ,fried ,bread4 ,cut slices of stale bread into half-inch squares4 ,put into a small frying-pan or granite-ware saucepan six tablespoonfuls of lard1 and set on the fire4 ,when the lard is so hot that it smokes all over1 put in one square of the bread4 ,if this becomes browned in one minute and a half1 the lard is hot enough2 if it is not hot enough1 make another test very soon4 ,now put in the rest of the squares of bread1--there should be about half a pint4 ,fry until brown1 which will be in about a minute and a half4 ,while the bread is frying1 stir it with a fork1 in order that all parts may be equally browned4 ,take from the fat with a skimmer and drain on brown paper4 ,when the fat has become slightly cooled1 strain it through a piece of cheese-cloth and it will be ready to use again4 ,this bread is to serve with tomato1 pea1 and other soups4 ,maple ,syrup from ,sugar4 ,break up a pound of maple sugar and put it in a saucepan with half a pint of hot water4 ,boil for ten minutes4 ,pour into a pitcher1 and when cold1 cover1 and put in a cool place4 ,it is well to buy maple sugar in the spring and keep it in a cool1 dry place for use in making syrup until the fresh syrup comes the next year4 ,batter for ,fruit ,fritters4 #a gill of flour4 #a_/b gill of milk4 #a egg4 #a_/d teaspoonful of salt4 #a teaspoonful of sugar4 #a_/b tablespoonful of melted butter4 ,mix the dry ingredients together4 ,add the milk1 and beat the batter until light and smooth4 ,add the butter1 and beat again4 ,finally add the egg1 well beaten4 ,this batter will answer for any kind of fruit4 ,apple ,fritters4 ,core and pare large tart apples4 ,cut them in slices about one third of an inch thick4 ,season the slices with nutmeg1 then dip them in the batter4 ,lift them1 one by one1 from the batter and drop gently into hot fat4 ,cook for three minutes2 then lift from the fat1 drain1 and serve immediately4 ,powdered sugar may be sprinkled on the fritters when they are arranged on the dish4 ,peaches1 bananas1 oranges1 grapes1 pears1 etc41 may be cooked in the form of fritters4 ,milk ,toast4 #a pint of milk4 #a tablespoonful of flour4 #a tablespoonful of butter4 #a_/b teaspoonful of salt4 #e slices of toasted bread4 ,mix the flour with one gill of cold milk4 ,put the remainder of the milk in the double-boiler and set on the fire4 ,when the milk boils1 stir in the flour mixture1 and cook for ten minutes4 ,toast the bread till it is nicely and evenly browned4 ,stir the salt and butter into the cooking mixture2 then dip the slices of toast in it4 ,lay the toast in a deep warm dish and pour the remainder of the cream over it4 ,cover the dish and serve4 ,indian1 brown1 or graham bread may be used for this toast4 ,baked ,toast4 ,for this toast use a flat dish1 such as comes for baking eggs1 or a meat platter of stone china4 ,toast the bread and spread it1 one slice deep1 in the platter4 ,cover it with cold milk1 and put in a moderately hot oven4 ,when the milk is boiling hot1 add bits of butter1 and let the toast cook for one minute longer4 ,serve in the dish in which it was cooked4 ,if salt be liked1 sprinkle a little on the toast before the milk is added4 ,allow one pint of milk and one teaspoonful of butter to five slices of toast4 ,if cream be plentiful1 use that1 and omit the butter4 ,soft ,butter ,toast4 ,toast stale bread till nicely browned4 ,dip it quickly into hot salted water1 spread it with soft butter1 and serve4 ,the butter must be only soft enough to spread easily4 ,it will spoil it to melt it4 ,use one teaspoonful of salt to a quart of boiling water4 ,cracker ,cream ,toast4 ,toast crackers and drop them into a cream1 made as for milk toast4 ,let them soak in this for ten minutes2 then dish and serve4 ,the crackers will be more delicate if they be soaked in cold water and toasted as for butter toast before being put in the cream4 ,cracker ,butter ,toast4 ,split ,boston butter crackers and soak them in cold water until they begin to swell4 ,remove them from the water and drain on a plate4 ,arrange in the double-broiler and toast brown on both sides4 ,butter1 and serve at once on a hot dish4 ,mush4 ,time was when the housekeeper was limited to three or four kinds of material for mush2 but that is all changed1 and the market is filled with many different preparations of wheat1 oats1 corn1 etc4 ,each new article is pronounced by its makers to be the best4 ,one of the principal recommendations which each manufacturer claims for his product is that it can be cooked in a short time4 ,many good articles that are prepared for the table by the printed directions on the package1 calling for about ten minutes' cooking1 are discarded because of unsatisfactory results1 whereas if the cooking were continued for half an hour or more the dish would be delicious4 ,it must be remembered that all cereals require thorough cooking1 because of the starch in them4 ,no matter what the cereal product may be1 it should be cooked not less than half an hour4 ,be sure to have the full quantity of water called for in the receipt1 and to have it boiling when the meal is stirred into it4 ,when dry meal is to be sprinkled into boiling water1 stir the water briskly for a few moments before adding the meal1 and stir constantly while the meal is being sprinkled in4 ,rules can be given here for only a few kinds of cereals1 but these rules can be followed in cooking almost any one of the breakfast cereals4 ,oatmeal ,mush4 #a gill of oatmeal4 #a pint of boiling water4 #a_/b teaspoonful of salt4 ,stir the boiling water2 then sprinkle in the oatmeal1 stirring all the time4 ,after adding the salt1 cover the stewpan1 and set back where the contents will cook gently for half an hour or longer4 ,do not stir the mush after the first five minutes4 ,corn ,meal ,mush4 #a gill of yellow corn meal4 #a generous pint of boiling water4 #a_/b teaspoonful of salt4 ,put the meal in a stewpan and gradually pour the boiling water upon it1 stirring all the time4 ,add the salt1 and put the stewpan where the mush will cook gently for an hour or more4 ,stir frequently1 and keep the stewpan covered4 ,fried ,mush4 #a_/b pint of corn meal4 #b tablespoonfuls of flour4 #a teaspoonful of salt4 #a quart of boiling water4 ,mix the dry ingredients well in a stewpan and pour the boiling water on them1 stirring all the time4 ,beat vigorously and cook slowly for three hours1 keeping the stewpan covered4 ,at the end of that time dip a small bread-pan in cold water1 and pour the mush into it1 packing smoothly4 ,set away to cool4 ,in the morning turn the mush out on a board and cut in slices about half an inch thick4 ,roll these in dry flour and fry in hot fat until brown4 ,drain on sheets of brown paper1 and serve very hot4 ,boiled ,hominy4 #a gill of hominy4 #a pint of boiling water4 #a_/b teaspoonful of salt4 ,wash the hominy in two or three waters1 and stir into the boiling water4 ,add the salt4 ,cover the stewpan1 and set where the hominy will cook gently for half an hour or more4 ,stir frequently4 ,use the fine breakfast hominy4 ,this mush may be served with sugar and milk1 or as a vegetable1 with meat4 ,fried ,hominy4 ,cook the hominy as directed in the rule for boiled hominy4 ,wet a deep dish and pour the hot hominy into it4 ,when cold1 cut in slices about half an inch thick4 ,roll the sliced hominy in flour4 ,put two tablespoonfuls of sweet drippings in the frying-pan and place on the fire4 ,when the fat is hot1 lay in the slices of hominy4 ,cover the pan1 and cook until brown on one side2 then turn1 and brown on the other4 ,it will take about twenty minutes' time to brown the hominy4 ,serve very hot4 ,bacon or ham fat is the best for this dish4 ,hominy ,cakes4 #a_/b a pint of cold hominy4 #a egg4 #a_/b teaspoonful of salt4 #a_/h teaspoonful of pepper4 #a tablespoonful of drippings4 ,beat the hominy well with a fork1 and add the seasonings and the egg1 well beaten4 ,shape with the hands into small1 flat cakes1 and1 after sprinkling these lightly with flour1 fry them until brown on one side1 and then turn and brown on the other side4 ,beef1 pork1 ham1 bacon1 or sausage fat may be used for frying4 ,do not use more than the tablespoonful4 ,these cakes are good for breakfast1 luncheon1 or tea4 ,fruit ,sauces4 ,all kinds of fruit may be used for sauces4 ,the juicy fruits will require but little water1 whereas the dry ones will need a great deal4 ,the amount of sugar used in these fruit sauces depends upon the acidity of the fruit and the taste of the family4 ,if the fruit is to be kept whole1 add the sugar when the fruit is put on to stew1 and cook slowly4 ,never cook fruit in tin4 ,fruit sauces that are to be served with meats should have very little sugar added to them4 ,baked ,sweet ,apples4 ,wash and wipe the apples4 ,put them in a deep earthen dish1 with water enough to come up about an inch4 ,sprinkle sugar over the apples and bake in a moderate oven for two hours4 ,baste them twice with the water in the dish4 ,six apples will require two tablespoonfuls of sugar and a scant half-pint of water4 ,baked ,sour ,apples4 ,wash1 wipe1 and core six large apples1 and place them in a deep earthen dish4 ,fill the holes with sugar1 and sprinkle two extra tablespoonfuls over the apples4 ,pour a gill of hot water into the dish4 ,bake in a moderately hot oven until tender4 ,it will take about an hour's time to cook them4 ,broiled ,apples4 ,pare1 core1 and cut tart apples in slices about half an inch thick4 ,dip the slices into melted butter1 and broil them over rather a bright fire4 ,when soft1 put them on a warm dish and sprinkle with sugar4 ,serve at once4 ,fried ,apples4 #a quart of tart apples4 #b tablespoonfuls of drippings4 #a tablespoonful of sugar4 ,pare and slice the apples4 ,put the drippings in a frying-pan and set on the fire4 ,when hot1 add the apples4 ,cover the pan and cook until the apples are tender1 turning them often4 ,add the sugar1 and cook ten minutes longer4 ,these are particularly good when served hot with fresh pork4 ,green ,apple ,sauce4 ,pare1 quarter1 and core some tart apples and put them in a granite-ware or porcelain stewpan4 ,nearly cover them with water2 then cover the stewpan and place on the fire4 ,cook until the apples are tender1 and season with sugar4 ,the exact time of cooking and the amount of sugar cannot be stated for any given measure of apples1 because some apples cook so much more quickly than others1 and some require more sugar4 ,should you wish to have the pieces of apple kept whole in the cooking1 add the sugar when the fruit is put on to stew1 and cook slowly4 ,if1 on the other hand1 the apple be liked all broken up and of light color1 boil rapidly1 and sweeten after the fruit is stewed4 ,evaporated ,apple ,sauce4 #a pint of evaporated apples4 #a gill of sugar4 ,about one quart of water4 ,wash the apples and let them soak over night in the quart of cold water4 ,in the morning put the apples and water in a granite-ware or porcelain stewpan2 cover1 and place on rather a cool part of the range4 ,cook gently for one hour2 then add the sugar1 and cook for half an hour longer4 ,there should be water enough to cover the apples generously when they are put on to stew4 ,do not stir this sauce4 ,the juice of a lemon may be added if you choose4 ,evaporated ,peaches4 ,cook this fruit the same as the evaporated apples4 ,evaporated ,apricots4 ,this fruit is to be cooked the same as evaporated apples4 ,baked ,pears4 #i pears4 #a gill of sugar4 #a pint of water4 ,wash the pears and put them1 with the water and sugar1 in a deep earthen dish4 ,cover the dish and bake the pears in a slow oven for three hours4 ,stewed ,prunes4 ,put the prunes in a bowl of cold water4 ,wash them one by one by rubbing them between the hands1 and drop them into a bowl of cold water4 ,wash them in this second water and put them in a stewpan4 ,to half a pound of prunes add one quart of cold water4 ,place the stewpan on the range and cook the prunes slowly for two hours or more4 ,when done1 they will be plump and tender4 ,turn them into a bowl and put in a cool place4 ,cranberry ,sauce4 #a pint of cranberries4 #a_/b pint of granulated sugar4 #a_/b pint of water4 ,pick over the cranberries4 ,wash them1 and put in a granite-ware or porcelain stewpan2 then add the water and the sugar4 ,cook the sauce rapidly for ten or fifteen minutes2 then turn into a bowl and set away to harden4 ,this gives a sauce that will jelly4 ,if liked softer1 use a little more water4 ,cranberry ,jelly4 ,make the same as cranberry sauce1 but cook five minutes longer2 then rub through a strainer fine enough to keep back the seeds4 ,rhubarb ,sauce4 ,rhubarb may be stewed or baked4 ,pare and wash the stalks and cut them in pieces about an inch long2 then put in a granite-ware stewpan4 ,to a quart of the rhubarb add one gill of sugar and one gill of water1 and stew gently until done2 then turn into an earthen bowl4 ,another way is to put the rhubarb1 water1 and sugar in an earthen dish1 cover the dish1 and bake in a moderate oven for an hour and a half4 ,if the sauce be liked sweet more sugar may be used4 ,dumplings4 #a_/b pint of unsifted flour4 #a teaspoonful of baking powder4 #a_/d teaspoonful of salt4 #a_/b teaspoonful of sugar4 #a_/c cupful of milk4 ,mix the dry ingredients and rub through a sieve4 ,wet with the milk1 and stir quickly into the form of a smooth ball4 ,sprinkle the bread board with flour and roll the dough into a sheet about three quarters of an inch thick1 which should then be cut into small cakes4 ,if the dumplings are to be cooked with the stew1 set the stewpan where the contents will cook rapidly1 and arrange the dumplings on top of the stew4 ,cover the pan1 and cook for exactly ten minutes4 ,if they are to be steamed1 place them on a plate in the steamer and cook for twelve minutes4 ---------------------------------------- -------------------------------- ,,chapter ,,xv4 ,,bread ,,in ,,various ,,forms4 ,,perfect bread will be light and sweet1 and with a rich1 nutty flavor of the wheat4 ,to get this result good yeast and flour must be used2 the dough1 while rising1 must be kept at a proper temperature1 about #ge ,f41 and the heat of the oven1 when baking the dough1 must be high enough to raise the inside of the loaf to about #bbj ,f4 ,this is necessary to cook the starch1 expand the carbonic acid gas1 air1 and steam1 and drive off the alcohol4 ,a good way to test the heat is to put in a piece of white paper4 ,if it turn a dark brown in five minutes1 the oven will be of the right temperature2 but if it burn1 the oven will be too hot1 and must be cooled a little before the loaf is put in2 or if the paper be only a light brown at the end of the five minutes1 the oven must be made hotter4 ,when the bread is baked it should be cooled in such a way that the pure air shall circulate freely around it4 ,the best way is to put the loaf across the pan1 or to let it lean against the pan1 having it rest on its edge4 ,in this way the gases1 alcohol1 and steam pass off1 making the loaf much sweeter and crisper than when it is wrapped in a cloth4 ,the loaf should be perfectly cold before being put in the bread box4 ,when you are baking bread the heat should be greatest when the loaf is first put in the oven2 then1 after cooking for twenty-five minutes1 the heat should be reduced a little4 ,white bread made with water should get the greater part of its browning the first half-hour4 ,if made with milk it will brown in twenty minutes2 but it must be remembered that being brown does not mean that the bread is baked4 ,a piece of woollen blanket is of great value in making bread4 ,wrap it around the bowl in which the dough is rising1 and it will keep the temperature even4 ,nothing is more injurious than chilling the dough before it is risen4 ,it does not hurt it after it is well risen4 ,bread can be made with either milk or water2 simply substitute milk where water is called for4 ,the milk should first be boiled and cooled4 ,hop ,yeast4 ,put a tablespoonful of hops in one quart of cold water and place on the fire4 ,now pare and grate into a tin pan three large uncooked potatoes4 ,when the hops and water begin to boil1 strain the boiling water on the grated potatoes4 ,place the pan with the potatoes and hop-water on the stove1 and stir until the mixture boils up4 ,take from the fire1 and add one tablespoonful of salt and two of granulated sugar4 ,let this mixture stand until it is blood warm2 then add half a cupful of liquid yeast1 or half a cake of compressed yeast dissolved in one fourth of a cupful of water4 ,pour the mixture into a large earthen bowl which has been thoroughly heated4 ,cover1 and set in a warm place for six hours4 ,in that time the yeast should be so well risen that it is foamy all through4 ,now pour this into a stone jar1 or into two preserve jars 7the jars should be not more than half full71 and put in a cold place1 but not where the yeast will freeze4 ,this yeast will keep three or four weeks4 ,made in this way it is called liquid yeast4 ,liquid1 compressed1 or dry yeast1 if sweet and good1 will all make excellent bread4 ,in very hot countries the dry yeast is by far the best1 unless one have an ice chest to keep the liquid yeast in4 ,as the method of making bread with the dry yeast is different from that of making with liquid yeast1 a separate rule may be valuable4 ,bread ,made with ,dry ,yeast4 ,for three ,loaves4 #b quarts of flour4 #a-a_/d pints 7#b-a_/b cupfuls7 of blood-warm water4 #b tablespoonfuls of butter or lard4 #a yeast cake4 #a tablespoonful of sugar4 #a teaspoonful of salt4 ,for three small loaves there will be required two quarts of flour1 one pint and a gill of blood-warm water1 one yeast cake1 one tablespoonful of sugar1 two tablespoonfuls of butter or lard1 and one teaspoonful of salt4 ,sift the flour in the bread pan4 ,break up the yeast cake and put it in a quart bowl2 then add a gill of the water1 and mash with a spoon until the yeast and water are well mixed4 ,beat in one gill of the flour4 ,cover the bowl and set in a warm place for two hours4 ,at the end of that time the batter should be a perfect sponge4 ,add to the sponge the pint of warm water1 half the butter or lard1 and the salt and sugar4 ,stir this mixture into the flour and mix well with a spoon4 ,sprinkle the moulding board thickly with flour1 and1 turning the dough upon it1 knead for twenty minutes1 using as little flour as possible4 ,at the end of this time the ball of dough should be soft1 smooth1 and elastic4 ,place the dough in the bowl and rub the second spoonful of butter or lard over it4 ,cover with a clean towel and then with a tin or wood cover4 ,set the bowl in a warm place and let it rise over night4 ,in the morning the dough will have increased to three times its original volume1 and will be a perfect sponge4 ,knead it in the bowl for five minutes--do not use flour--and then shape into three small loaves4 ,put these in deep pans1 and with a sharp knife cut lengthwise through the centre of each loaf4 ,put the pans in a warm place and cover with clean towels4 ,let the loaves rise to twice their size1 and then bake in a moderately hot oven for fifty minutes4 ,water ,bread4 #a quart of flour4 #a_/b pint of water1 generous measure4 #a tablespoonful of butter or lard4 #a_/d cake of compressed yeast1 or #a_/b gill of liquid yeast4 #a_/b teaspoonful of salt4 #a teaspoonful of sugar4 ,sift the flour into the bread bowl4 ,take out half a cupful to use in kneading4 ,put the salt1 sugar1 and half the butter in the flour4 ,dissolve the yeast and mix with the flour4 ,beat well with a strong spoon4 ,sprinkle flour on the board and knead the dough for twenty minutes or half an hour4 ,return to the bowl1 and rub the remainder of the butter or lard over it4 ,cover with a clean towel2 then put a tin or wooden cover on the bowl and raise and finish as directed in the rule for bread made with dry yeast4 ,this will make two small loaves or one large one4 ,potato ,bread4 #a quart of flour4 #a_/b pint of boiling water1 generous measure4 #a_/d cake of compressed yeast1 or #a_/b gill of liquid yeast4 #a potato4 #a_/b teaspoonful of salt4 #a tablespoonful of sugar4 #a tablespoonful of butter or lard4 ,cover the potato with boiling water and cook for thirty minutes4 ,take it up and mash fine and light2 then pour the boiling water on it4 ,let this stand until it is blood-warm2 then beat into it the yeast1 sugar1 and a pint and a half of flour4 ,beat well for ten minutes2 then cover the dough and set it in a warm place to rise4 ,it will take between four and five hours4 ,when the dough has risen to a light sponge1 add the salt and butter or lard to it1 and beat well4 ,sprinkle the board with flour1 turn the dough out on it and knead for fifteen or twenty minutes4 ,return the dough to the bowl2 cover1 and set in a warm place to rise4 ,when it has risen to more than double the original size1 shape it into two small loaves1 or a loaf of medium size and a small pan of rolls4 ,cover the bread with a clean towel and raise to double the original size4 ,if all the dough be put into one loaf1 it must be baked for one hour2 if two small loaves be made1 bake them for forty-five minutes4 ,this is delicious bread4 ,milk may be substituted for water4 ,entire-wheat ,bread4 #c gills of water4 #c pints of entire wheat flour4 #a_/b teaspoonful of salt4 #a level tablespoonful of sugar4 #a_/b tablespoonful of butter or lard4 #a_/d cake of compressed yeast1 or #a_/d cupful of liquid yeast4 ,sift the flour into the mixing bowl1 but take out a gill to use in kneading4 ,dissolve the yeast in the water4 ,mix the salt1 sugar1 and butter with the flour1 and stir in the yeast and water4 ,beat well2 then knead for twenty minutes or half an hour4 ,cover1 and set to rise4 ,finish the same as water bread4 ,this bread must be mixed as soft as possible and should be baked thoroughly4 ,bake a loaf of medium size one hour and a quarter4 ,graham ,bread4 #a pint of graham meal4 #a pint of white flour4 #c gills of water1 generous measure4 #a_/d cake of compressed yeast1 or #a_/d cup of liquid yeast4 #a level teaspoonful of salt4 #a_/b gill of molasses4 ,sift the meal and flour into the mixing bowl1 turning in the bran also4 ,dissolve the yeast in the water1 and add the salt and molasses to it4 ,turn this mixture out on the flour1 and beat the dough vigorously for twenty minutes or longer4 ,cover the bowl and let the dough rise over night4 ,in the morning wet the hand in cold water and beat the dough for five or ten minutes2 then shape1 and put in a well buttered pan4 ,let it rise to nearly double the original size1 and bake for an hour and a half1 having the oven quite hot the first half-hour1 and very moderate the last hour4 ,success in making this bread depends upon the thorough beating and baking4 ,flours vary so much that it is impossible to give the exact amount of liquid1 but the dough should be as thick as you can mix and beat it with the hand4 ,it must1 however1 never be kneaded stiff1 like bread made with white flour4 ,rye ,bread4 ,substitute rye meal for graham1 and proceed exactly as directed for graham bread4 ,rye ,bread1 ,no4 #b4 ,make this bread as directed for entire-wheat bread1 substituting fine rye flour for the entire-wheat flour4 ,boston ,brown ,bread4 #c gills of corn meal4 #c gills of rye meal4 #e gills of sweet milk4 #a gill of molasses4 #a level teaspoonful of salt4 #a level teaspoonful of soda4 #b tablespoonfuls of cold water4 ,sift all the meal into a bowl4 ,put the milk1 molasses1 and salt into a bowl4 ,dissolve the soda in the cold water and add to the liquid ingredients4 ,stir this into the meal and beat vigorously for five minutes or more2 then put into a well buttered brown-bread tin and steam for five hours2 or the batter may be put into three one-pound baking-powder cans4 ,they will steam in less time than if in the large loaf4 ,whatever sort of tin the loaf be steamed in1 it must have a cover4 ,it will do no harm to cook this bread more than five hours1 but if in the large loaf it must not cook less4 ,graham meal may be substituted for the rye4 ,steamed ,indian ,bread4 #a_/b pint of corn meal4 #a_/b pint of flour4 #a pint of sour milk or buttermilk4 #c tablespoonfuls of cold water4 #a teaspoonful of butter4 #a_/b teaspoonful of salt4 #a_/b teaspoonful of soda4 #b tablespoonfuls of molasses1 generous measure4 ,sift the meal and flour into the mixing bowl1 and add the salt4 ,mix the milk and molasses together4 ,dissolve the soda in the water and stir into the milk and molasses4 ,add this to the flour and meal1 and beat well4 ,now add the butter1 melted1 and turn the batter into a well buttered bread pan4 ,cover the pan and place in the steamer4 ,cook for four hours and a half4 ,take the pan from the steamer1 and cook in a moderate oven for half an hour longer4 ,this bread is delicious served hot from the oven1 or toasted and buttered1 or toasted and served with hot cream poured over it4 ,pulled ,bread4 ,tear the crust from a part of a loaf of baker's bread4 ,now tear the crumb of the loaf into long1 thin pieces4 ,spread the torn bread in a pan and put in a hot oven to become brown and crisp4 ,it will take about fifteen minutes4 ,serve hot with cheese4 ,pulled bread is also nice with chocolate or coffee4 ,rolls from ,bread ,dough4 ,it is almost impossible to shape and raise rolls for an early breakfast1 but if one have a cold room or a refrigerator the rolls can be put in the pan the night before1 and they will then be ready to bake for breakfast4 ,reserve about a pint and a half of the risen bread dough and work into it a tablespoonful of butter or lard4 ,put the dough in a bowl2 cover it with a plate and place the bowl in the refrigerator or in a cold room4 ,in the evening shape the dough into rolls and rub a little soft butter over them4 ,cover the pan closely1 but leave ample room for the rolls to rise2 then put in the refrigerator or cold room4 ,bake in the morning in a moderately hot oven for half an hour4 ,sponge ,rolls4 #a pint of flour4 #a_/b pint of warm water4 #a teaspoonful of sugar4 #a_/b teaspoonful of salt4 #a tablespoonful of butter4 #a_/h cupful of yeast4 ,sift the flour into a bowl2 then add the salt and sugar4 ,melt the butter in the warm water 7be sure it is not above #ajj71 and add the yeast4 ,put this mixture with the flour1 and beat thoroughly with a strong spoon4 ,cover the bowl and let the dough rise over night4 ,in the morning butter a ,french-roll pan and half fill each compartment with the sponge1 being careful not to break it down unnecessarily4 ,let the rolls rise for an hour and bake them in a moderately hot oven for half an hour4 ,parker ,house ,rolls4 #a-a_/b pints of flour4 #a_/b pint of milk1 scant measure4 #a teaspoonful of sugar4 #a tablespoonful of butter or lard4 #a_/d cake of compressed yeast1 or #a_/d cupful of liquid yeast4 ,boil the milk1 and let it cool4 ,sift the flour into the mixing bowl4 ,mix the salt and sugar with the flour4 ,make a hole in the middle of the flour1 by drawing it back to the sides of the pan4 ,pour the milk very gently into this place1 being careful not to wet the flour above the point where the milk will come when it is all poured in4 ,now add the dissolved yeast1 stirring gently at the bottom of the pan4 ,cover the bowl and set in a warm place for four hours2 then stir the mixture until a dough is formed4 ,add the butter or lard1 and knead on the board for twenty minutes4 ,do not use any flour in kneading4 ,put the dough back in the bowl2 cover1 and set in a warm place to rise to nearly three times the original size 7it will take about three hours for this74 ,next put the dough on the board and roll down to the thickness of half an inch4 ,cut the dough with an oval cutter4 ,place a small round stick on the roll1 about one third of the distance from the end4 ,press with the stick until the dough is half as thick here as in other parts4 ,fold the short end of the dough over1 and the roll will be shaped4 ,a little soft butter may be placed between the folds4 ,place the rolls in a buttered pan1 having them a little way apart4 ,cover1 and set in rather a cool place--say seventy degrees--until the rolls are risen to a little more than double the original size4 ,bake them in a moderately hot oven for twenty minutes4 ,caution4 ,do not use any flour in kneading the dough1 and when it has risen put no flour on the board when it is to be rolled out4 ,the risen dough must not be kneaded1 merely turned on the board and rolled thin4 ,if the rolls be required for luncheon begin them at half past seven or eight o'clock in the morning1 and double the amount of yeast4 ,the raising time will then be only half that given4 ,this dough can be used for luncheon rolls and pin wheels4 ,milk ,rolls4 #a pint of flour4 #a-a_/b gills of milk4 #a_/h cupful of yeast4 #a tablespoonful of butter4 #a_/d teaspoonful of salt4 #a teaspoonful of sugar4 ,boil the milk1 and add the butter1 sugar1 and salt to it4 ,let the mixture stand until it becomes blood-warm2 then add the yeast4 ,pour this new mixture on the flour1 and beat well with a strong spoon2 then knead on the board for twenty minutes4 ,return the dough to the bowl1 and cover closely1--first with a towel1 then with a tin or wooden cover4 ,set in a warm place over night4 ,in the morning shape in either long or cleft rolls1 and let these rise in the pans for an hour and a quarter1 or until they have doubled in size4 ,bake in a moderately hot oven for half an hour1 if the rolls be placed close together2 but if they be detached1 as would be the case with cleft rolls1 bake for only fifteen or twenty minutes4 ,luncheon ,rolls4 ,make the dough for milk rolls4 ,in the morning work it well in the bowl2 then sprinkle the board lightly with flour1 and roll the dough down to the thickness of a quarter of an inch4 ,spread this with soft butter and roll up as for a jelly roll4 ,cut from this slices about an inch thick1 and set them on end in a buttered baking-pan4 ,have the rolls a little way apart and let them rise to double the original size4 ,bake them in a moderately hot oven for twenty-five minutes4 ,baking ,powder ,biscuit4 #a pint of flour1 measured before sifting4 #a_/b pint of milk1 scant measure4 #a-a_/b teaspoonfuls of baking powder4 #a_/b teaspoonful of salt4 #a_/b tablespoonful of butter4 #a_/b tablespoonful of lard4 #a_/b teaspoonful of sugar4 ,mix thoroughly in a sieve the flour1 sugar1 salt1 and baking powder1 and then rub through the sieve4 ,rub the butter and lard into this mixture4 ,have the oven very hot1 the pans buttered1 the board1 cutter1 and rolling pin ready4 ,now add the milk to the mixture1 stirring quickly and vigorously with a strong spoon4 ,sprinkle the board with flour and turn out the dough upon it4 ,roll down to the thickness of about half an inch and cut with a small cutter4 ,bake in a quick oven4 ,do not crowd the biscuit in the pan4 ,if they be cut small1 and the oven be very hot1 they will bake in ten or twelve minutes4 ,they should not stand in the oven after they are done4 ,it is impossible to give in this receipt the exact quantity of milk to use1 flour varies so much2 but the dough should be mixed as soft as it is possible to handle4 ,quick ,luncheon ,rolls4 ,follow the rule for baking powder biscuit2 then roll the dough thin1 spread it with soft butter and roll up like jelly roll4 ,cut the roll into slices about three quarters of an inch thick and set them on end in a baking-pan1 having them a little way apart4 ,bake them in a quick oven for about fifteen minutes4 ,pin ,wheels4 ,make the dough for milk rolls1 and when it has risen1 roll it as thin as possible4 ,spread it with soft butter and sprinkle over this half a cupful of sugar and one tablespoonful of cinnamon mixed together4 ,roll up like a jelly roll and cut into slices about half an inch thick4 ,place these slices in a well buttered pan and let them rise to double the original size4 ,bake in a moderately hot oven for twenty-five minutes4 ,if you prefer1 a baking powder biscuit dough may be used and the pin wheels be baked in a quick oven for fifteen minutes4 ,crumpets4 #a pint of flour1 generous measure4 #a pint of warm water4 #a_/h cupful of yeast4 #a_/b teaspoonful of salt4 #a_/b teaspoonful of sugar4 #b tablespoonfuls of butter4 ,put the flour1 salt1 and sugar in a bowl4 ,add the water and yeast1 and beat vigorously for fifteen minutes4 ,cover the bowl1 and set in a warm place over night4 ,in the morning beat in the melted butter and pour the batter into buttered muffin pans4 ,let the crumpets rise for an hour1 and bake them for half an hour in a moderate oven4 ,if you choose you may add the butter to the mixture at night4 ,in that case the risen sponge may be taken out by spoonfuls1 being careful not to break it down1 and the crumpets will then require only half an hour to rise4 ,crumpets may be baked on a griddle instead of in muffin pans4 ,if they are baked on a griddle1 measure the quart of flour lightly4 ,when ready to fry them1 butter the muffin rings and also a griddle1 which should not be so hot as for common griddle-cakes4 ,place the buttered rings on the griddle and put a spoonful of the batter in each one4 ,when the crumpets get done on one side1 turn them1 and brown the other side4 ,it will take about twelve minutes to cook them4 ,sally ,lunn4 #a pint of flour4 #a_/b pint of milk4 #a tablespoonful of sugar4 #a_/b teaspoonful of salt4 #a-a_/b tablespoonfuls of butter4 #a_/d cake of compressed yeast1 or #a_/d cupful of liquid yeast4 #a egg4 ,sift the flour and mix with it the sugar and salt4 ,heat the milk to about a hundred degrees1 and dissolve the butter in it4 ,dissolve the compressed yeast in two tablespoonfuls of tepid water1 and stir into the milk and butter4 ,separate the parts of the egg1 and beat the white until light2 then beat the yolk well4 ,add the milk mixture and the egg to the flour1 and beat well4 ,pour this batter into a well buttered cake pan4 ,cover1 and let it rise in a warm place for two hours4 ,bake for half an hour in a moderately hot oven1 and serve on a hot dish4 ,this is suitable for luncheon or supper4 ,if any of the cake be left1 split1 toast1 and butter it4 ,flour ,pop-overs4 #a pint of flour4 #a pint of milk4 #c eggs4 #a teaspoonful of salt4 #a teaspoonful of sugar4 ,illustration3 ,,muffin ,,cup4 ,pop-overs should always be baked in stone or earthenware cups that come for the purpose1 the former being by far the better4 ,have a dozen cups buttered and arranged in an old dripping-pan4 ,put the sifted flour1 sugar1 and salt in a mixing bowl4 ,beat the eggs until very light2 then add the milk to them4 ,pour this mixture on the flour1 only half of it at first1 and beat until the batter is smooth and light1 say for about five minutes4 ,pour the batter into the cups and bake in a moderately hot oven for fifty minutes4 ,they should1 when done1 have increased to four times their original size4 ,if only half a dozen pop-overs be wanted1 use half of all the other materials1 and take two small eggs or a very large one4 ,rye ,pop-overs4 #a_/b pint of wheat flour4 #c gills of rye meal4 #a pint of milk4 #c eggs4 #a teaspoonful of salt4 #b tablespoonfuls of sugar4 ,make these the same as flour pop-overs1 only bake them one hour4 ,graham ,pop-overs4 ,made the same as the rye1 substituting graham for rye4 ,wheat ,gems4 #a_/b pint of flour4 #a_/b pint of milk4 #a large egg4 #a teaspoonful of sugar4 #a_/b teaspoonful of salt4 ,beat the egg till it is light1 and add the milk to it4 ,add half of this mixture to the flour1 salt1 and sugar4 ,beat well1 and add the remainder of the milk and eggs2 then beat for five minutes longer4 ,pour the batter into hot buttered gem-pans and bake in a quick oven for twenty-five minutes4 ,raised ,wheat ,muffins4 #a generous pint of flour4 #a_/b pint of milk4 #a tablespoonful of butter4 #a_/b tablespoonful of sugar4 #a_/b teaspoonful of salt4 #a egg4 #a_/h cupful of yeast1 or #a_/h of a yeast cake4 ,put the flour1 salt1 and sugar in a deep earthen bowl4 ,boil the milk and add the butter to it4 ,let this mixture stand until only tepid2 then add the milk1 butter1 and yeast to the flour1 and beat well4 ,cover the bowl and let it stand in rather a cool part of the kitchen1 unless the weather be very cold2 in which case it will be necessary to keep the bowl in a warm place4 ,when morning comes1 the batter will be found to have risen to a light sponge4 ,beat the egg till very light and add it to this sponge1 beating in well4 ,half fill well buttered muffin pans with the batter2 cover1 and let the muffins rise in a warm place for one hour4 ,bake for half an hour in a moderately quick oven4 ,illustration3 ,,muffin ,,pans4 ,these muffins should not be set to rise before nine o'clock at night4 ,they are nice for luncheon or tea1 but when they are intended for luncheon put them to rise in the morning and use almost twice as much yeast as you otherwise would4 ,with the quantity of materials stated above1 a dozen muffins can be made4 ,sour ,milk or ,buttermilk ,muffins4 #c gills of flour4 #a_/b pint of sour milk4 #a egg4 #a teaspoonful of sugar4 #a_/b teaspoonful of soda4 #a_/b teaspoonful of salt4 #a tablespoonful of cold water4 #b level tablespoonfuls of butter4 ,melt the butter in a hot cup4 ,put the dry ingredients in a mixing bowl4 ,beat the egg till it is light4 ,dissolve the soda in the water and add it to the milk4 ,stir well1 and add to the dry mixture2 then add the egg1 and finally the melted butter4 ,beat well and pour into hot buttered gem-pans4 ,bake for twenty minutes4 ,graham ,muffins4 #a gill of cold water4 #a gill of sweet milk4 #a_/b pint of graham4 #a_/b pint of wheat flour4 #a_/b teaspoonful of salt4 #b even teaspoonfuls of baking powder4 #b tablespoonfuls of molasses4 #a egg4 ,mix the graham1 flour1 salt1 and baking powder together1 and rub through a sieve4 ,beat the egg till very light1 and add the milk and molasses to it4 ,turn this mixture on the dry ingredients1 and beat vigorously for about a minute4 ,fill a dozen well buttered muffin cups with the batter1 and bake in a moderately hot oven for half an hour4 ,sugar may be substituted for the molasses4 ,these muffins1 when cold1 are good for luncheon or dinner4 ,rye ,muffins4 ,make them the same as graham muffins4 ,graham ,muffins with ,sour ,milk4 #a_/b pint of sour milk4 #a_/b pint of graham4 #a gill of flour4 #b tablespoonfuls of sugar4 #a_/b teaspoonful of soda4 #a_/b teaspoonful of salt4 #a tablespoonful of water4 #a egg4 ,make in the same way flour muffins are made1 and bake for half an hour4 ,rye ,muffins with ,sour ,milk4 ,make these the same as graham with sour milk1 substituting rye meal for graham4 ,cream of ,tartar ,muffins4 #a pint of flour1 measured before sifting4 #c scant gills of milk4 #a teaspoonful of cream of tartar4 #a_/b teaspoonful of soda4 #a_/b teaspoonful of salt4 #a teaspoonful of sugar4 #a_/b tablespoonful of butter4 #a_/b tablespoonful of lard4 ,mix all the dry ingredients and rub them through a sieve and into a bowl4 ,add the milk1 and then the butter and lard1 melted4 ,beat quickly1 and put into heated and buttered iron gem-pans4 ,bake for fifteen minutes in a quick oven4 ,if more convenient1 two scant teaspoonfuls of baking powder may be substituted for the soda and cream of tartar4 ,with these ingredients a dozen muffins can be made4 ,blueberry ,muffins4 ,make these the same as cream of tartar muffins1 using1 however1 two tablespoonfuls of sugar1 and lightly stirring into the batter half a pint of blueberries4 ,yellow ,corn ,meal ,muffins4 #a_/b pint of yellow corn meal4 #a_/b pint of flour4 #b-a_/b gills of milk4 #b tablespoonfuls of butter4 #b tablespoonfuls of sugar4 #a_/b teaspoonful of salt4 #a-a_/b teaspoonfuls baking powder4 #a egg4 ,mix all the dry ingredients and rub them through a sieve and into a bowl4 ,melt the butter in a hot cup4 ,beat the egg till light4 ,add the milk to it and turn this mixture into the bowl containing the dry ingredients4 ,add the melted butter1 and beat quickly and vigorously4 ,pour into buttered muffin pans and bake for half an hour in a moderate oven4 ,white ,corn ,meal ,muffins4 #a_/b pint of white corn meal4 #a_/b pint of sifted flour4 #a_/b pint of milk1 generous measure4 #b tablespoonfuls of butter4 #a-a_/b teaspoonfuls baking powder4 #d tablespoonfuls of boiling water4 #b tablespoonfuls of sugar4 #a_/b teaspoonful of salt4 #a egg4 ,put the butter in a hot cup and pour the boiling water over it4 ,set on the back part of the stove4 ,mix all the dry ingredients and rub through a sieve and into a bowl4 ,beat the egg till light1 and add the milk to it4 ,stir this mixture into the dry ingredients4 ,add the melted butter and water4 ,pour into buttered muffin pans and bake for half an hour in a moderate oven4 ,with these ingredients a dozen muffins can be made4 ,corn ,bread4 #a_/b pint of flour4 #a gill of corn meal4 #a_/b pint of milk4 #b tablespoonfuls of sugar4 #a generous tablespoonful of butter4 #a-a_/b teaspoonfuls baking powder4 #a_/c teaspoonful of salt4 #b tablespoonfuls of boiling water4 #a egg4 ,mix all the dry ingredients together and rub through a sieve4 ,beat the egg till light1 and add the milk to it2 then pour this mixture on the dry ingredients1 which should be beaten well4 ,now add the butter1 first melting it in the hot water4 ,pour the batter into a well buttered pan and bake for half an hour in a moderately hot oven4 ,spider ,corn ,cake4 #c_/d cupful of corn meal4 #a_/d cupful of flour4 #a_/b teaspoonful of salt4 #a tablespoonful of sugar4 #a_/c teaspoonful of soda4 #a cupful of sweet milk4 #a_/b cupful of sour milk4 #a tablespoonful of butter4 #a egg4 ,illustration3 ,,frying-,,pan4 ,have a small short-handled1 cast-iron frying-pan heating on the top of the stove4 ,put all the dry ingredients1 except the soda1 in a sieve and rub through into a bowl4 ,dissolve the soda in half a cupful of the sweet milk1 and add it to the sour4 ,stir this mixture and the well beaten egg into the dry ingredients4 ,butter the hot frying-pan with the one tablespoonful of butter1 and pour the batter into the pan4 ,now pour the other half cupful of milk1 slowly and gently1 over the mixture in the pan 7it must not be stirred74 ,put the pan in a moderately hot oven1 and cook the cake for half an hour4 ,slip out on a hot plate and serve at once4 ,corn ,dodgers4 #c gills of corn meal4 #a_/b teaspoonful of salt4 #a tablespoonful of sugar4 #a teaspoonful of butter4 #a_/b pint of boiling water1 generous4 ,sausage or pork fat1 or any good drippings for frying4 ,put the meal1 salt1 sugar1 and butter in a bowl and pour the boiling water on the mixture4 ,beat the batter vigorously for two or three minutes2 then shape it with the hands into small1 flat cakes4 ,have in the frying-pan hot fat to the depth of half an inch4 ,when it is smoking hot1 put in the cakes and fry on one side until brown1 then turn and brown on the other side4 ,serve very hot4 ,baltimore ,hominy ,bread4 #a gill of fine breakfast hominy4 #a gill of milk4 #a pint of water4 #a level teaspoonful of salt4 #a tablespoonful of butter4 #b eggs4 ,wash the hominy1 and stir it into the pint of boiling water4 ,add the salt1 and boil gently for one hour1 stirring often2 or half an hour will do1 if you can afford no more time4 ,take the cooked hominy from the fire and beat the butter into it2 then add the milk1 and beat for four or five minutes4 ,beat the eggs till light1 and add them to the other ingredients4 ,butter a deep earthen plate and pour the mixture into it4 ,bake in rather a hot oven for half an hour4 ,serve in the dish in which it is baked4 ,this bread is nice with any kind of meat1 but particularly with broiled or fried bacon4 ,buckwheat ,cakes4 #a pint of buckwheat4 #a gill of white corn meal4 #a teaspoonful of salt4 #a tablespoonful of molasses4 #a_/b teaspoonful of soda4 #a gill of yeast4 #a generous pint of warm water4 #b tablespoonfuls of cold water4 ,put the buckwheat1 meal1 and salt in a deep pail1 and add to the mixture the water1 yeast1 and molasses4 ,beat vigorously for twenty minutes4 ,cover the pail and set in a warm place until morning4 ,in the morning rub the soda through a fine sieve1 letting it fall on the batter4 ,beat well4 ,fry on a griddle1 serving as soon as cooked4 ,reserve one pint of the batter for raising the next batch of cakes4 ,it should be kept in the refrigerator or the cellar4 ,remember that success in making buckwheat cakes depends largely upon a thorough beating and careful raising4 ,sour ,milk ,griddle ,cakes4 #a pint of sour milk4 #a generous pint of sifted flour4 #a teaspoonful of salt4 #a rounded teaspoonful of soda4 #a teaspoonful of sugar4 #a tablespoonful of butter4 #a tablespoonful of water4 #a egg4 ,dissolve the soda in the water and stir into the sour milk4 ,add the flour1 salt1 and sugar1 and beat well2 then add the egg1 well beaten1 and the butter1 melted4 ,if there be plenty of sour cream1 use a gill1 and omit the butter4 ,put the cream in the measure and then fill up with the sour milk4 ,baking ,powder ,griddle ,cakes4 #a_/b pint of sweet milk4 #a_/b pint of flour4 #a_/c teaspoonful of salt4 #a teaspoonful of sugar4 #a teaspoonful of baking powder4 #b tablespoonfuls of melted butter4 ,mix all the dry ingredients and rub through a sieve4 ,pour the milk upon them1 and beat well4 ,add the butter1 and beat a minute longer4 ,fry in small cakes on a griddle4 ,sour ,milk ,indian ,griddle ,cakes4 ,make these the same as flour griddle cakes1 using half flour and half corn meal4 ,sour ,milk ,graham ,griddle ,cakes4 ,make these the same as the ,indian1 substituting an equal quantity of graham for corn meal4 ,hominy ,griddle ,cakes4 #a pint of boiling water4 #a gill of fine breakfast hominy4 #a_/b pint of flour4 #a_/b pint of milk4 #a teaspoonful of salt4 #a egg1--two would be better4 ,put the hominy and half the salt in the boiling water1 and cook for half an hour1 stirring frequently4 ,at the end of that time take from the fire and add to it the milk1 flour1 and remainder of the salt1 and beat vigorously for fifteen minutes2 then add the eggs1 whites and yolks beaten separately4 ,fry in very small cakes on a hot griddle4 ,hominy ,griddle ,cakes with ,sour ,milk4 #a_/b pint of cooked hominy4 #a_/b pint of sour milk4 #a_/b pint of flour4 #a_/b teaspoonful of salt4 #a_/b teaspoonful of soda4 #a tablespoonful of water4 #a egg4 ,have the hominy freshly cooked or warmed over4 ,dissolve the soda in the cold water and stir into the sour milk4 ,add the flour1 salt1 and hominy1 and beat well2 then put in the egg1 also well beaten4 ,fry in small cakes4 ,ground ,rice ,griddle ,cakes4 #a pint of milk4 #a-a_/b gills of water4 #c gills of wheat flour4 #b tablespoonfuls of rice flour4 #a tablespoonful of sugar4 #a_/b teaspoonful of salt4 #a_/d teaspoonful of soda4 #b eggs4 ,put the milk on to heat in the double-boiler4 ,mix the rice flour with one gill of the water and stir into the boiling milk4 ,cook for twenty minutes1 stirring often4 ,turn the cooked mixture into a large bowl and stir occasionally while cooling4 ,this is to prevent the forming of a crust on the batter4 ,when cold1 add the salt and sugar1 and the soda1 dissolved in half a gill of cold water4 ,now beat in the flour4 ,finally add the eggs1 whites and yolks beaten separately4 ,fry in small cakes on a hot griddle1 and serve immediately4 ,blueberry ,griddle ,cakes4 #a_/b pint of sour milk4 #a_/b pint of flour4 #a_/b pint of blueberries4 #a_/b teaspoonful of soda4 #a_/b teaspoonful of salt4 #a tablespoonful of water4 ,dissolve the soda in the cold water4 ,stir this into the sour milk4 ,now add the flour and salt1 and beat well4 ,stir the berries in very gently4 ,fry the same as any other griddle cakes4 ,bread ,griddle ,cakes4 #a pint of stale bread4 #c gills of milk4 #a gill of flour4 #a_/b teaspoonful of salt4 #a_/d nutmeg1 grated4 #a_/d teaspoonful of soda4 #b eggs4 #b tablespoonfuls of sugar4 ,soak the bread in the milk for several hours1 then rub it through a colander4 ,add the seasonings1 the soda1 dissolved in a tablespoonful of cold water1 and then the flour4 ,beat well1 and add the eggs1 well beaten4 ,fry on a moderately hot griddle4 ,these cakes take longer to cook than the ordinary batter cake4 ,if eggs be dear1 use two more tablespoonfuls of flour1 and omit one egg4 ,raised ,flannel ,cakes4 #a_/b pint of flour4 #a gill of corn meal4 #b-a_/b gills of milk4 #a teaspoonful of sugar4 #a_/b teaspoonful of salt4 #a tablespoonful of yeast4 #a egg4 #a tablespoonful of butter4 ,boil the milk and pour it on the corn meal4 ,let this stand until it becomes tepid4 ,add the yeast1 and pour the liquid mixture on the dry ingredients4 ,beat well2 then cover the bowl and let it stand in a warm place over night4 ,in the morning add the egg1 white and yolk beaten separately4 ,fry the cakes on a griddle4 ,waffles4 #a_/b pint of milk4 #a_/b pint of flour4 #b tablespoonfuls of butter4 #b eggs4 #a_/d teaspoonful of salt4 ,warm the milk1 and melt the butter in it4 ,let the mixture cool to about blood-heat4 ,beat the yolks of the eggs till light1 and add the milk and butter to them4 ,pour this mixture on the flour and beat well4 ,beat the whites of the eggs to a froth1 and stir them into the batter4 ,add the salt4 ,have the waffle-iron hot and well greased1 and fry the waffles at once4 ,serve them the moment they are taken from the irons4 ,illustration3 ,,waffle-,,iron4 ,if eggs be scarce1 use one egg and half a teaspoonful of baking powder4 ,in cooking waffles it is important to have both halves of the iron equally hot2 and to insure this the iron must be turned frequently1 both before and after the batter is poured in4 ,hominy ,waffles4 #a_/b pint of hot boiled hominy4 #a_/b pint of milk4 #a pint of flour1 generous measure4 #b tablespoonfuls of butter4 #b eggs4 #a teaspoonful of baking powder4 #a_/b teaspoonful of salt4 ,stir the butter and salt into the hot hominy4 ,gradually beat in the milk2 then let the mixture cool4 ,mix the baking powder with the flour1 and sift into the hominy mixture4 ,beat well2 then add the eggs1 well beaten1 and cook in hot irons4 ,serve the waffles the instant they come from the irons4 ,raised ,wheat ,waffles4 #a pint of flour4 #c gills of milk4 #a_/h cupful of yeast4 #a tablespoonful of sugar4 #b tablespoonfuls of butter4 #a_/b teaspoonful of salt4 #a egg4 ,boil the milk1 and1 after adding the butter to it1 let the mixture stand until cool4 ,put the flour1 sugar1 and salt in a bowl4 ,add the milk and yeast1 and beat well for fifteen minutes1 or even twenty4 ,let this batter rise over night4 ,in the morning add the egg1 well beaten4 ,have the waffle-irons hot and well greased1 and cook the cakes quickly4 ,they should be served the moment they come from the irons4 ,they will be sufficiently cooked as soon as they are browned on both sides4 ---------------------------------------- -------------------------------- ,,chapter ,,xvi4 ,,cake4 ,raised ,fruit ,cake4 #c gills of raised dough4 #a gill of butter4 #a_/b gill of wine4 #a gill of flour4 #b gills of sugar4 #a_/b teaspoonful of soda4 #c tablespoonfuls of water4 #a_/b of a nutmeg1 grated4 #b eggs4 #c_/d pound of raisins4 ,dissolve the soda in the cold water and work into the dough4 ,now add the butter1 sugar1 nutmeg1 wine1 and the eggs1 well beaten4 ,mix all thoroughly1 and then beat in the flour4 ,stir in the raisins1 and put into a deep well buttered bread-pan to rise for one hour4 ,bake for an hour and a half in a moderately hot oven4 ,spice ,cake4 #a_/b cupful of butter4 #a_/b cupful of sugar4 #a_/b cupful of molasses4 #b cupfuls of flour1 scant measure4 #a_/b cupful of sour milk4 #a_/b teaspoonful of ginger4 #a_/h teaspoonful of salt4 #a teaspoonful of cinnamon4 #a_/b teaspoonful of soda4 #a_/d of a nutmeg1 grated4 ,the juice and rind of half a lemon4 #a egg4 ,beat the butter to a cream4 ,gradually beat into it the sugar1 then the spice and lemon1 and next the molasses4 ,now dissolve the soda in one tablespoonful of cold water1 and stir it into the sour milk4 ,add this and the egg1 well beaten1 to the other ingredients4 ,lastly1 add the flour1 and beat briskly for half a minute4 ,pour into a well buttered pan1 and bake in a moderate oven for about fifty minutes4 ,this cake will keep moist for a week or ten days4 ,if one like fruit1 half a cupful of stoned raisins and half a cupful of currants may be stirred lightly into the batter just before it is put in the pan4 ,blackberry ,jam ,cake4 #a_/b cupful of butter4 #b_/c cupful of sugar4 #a generous cupful of flour4 #b_/c cupful of stoned raisins4 #b_/c cupful of blackberry jam4 #b tablespoonfuls of sour cream or milk4 #a_/b teaspoonful of soda4 #a_/b of a nutmeg1 grated4 #b eggs4 ,beat the butter to a cream1 then beat in the sugar4 ,when very light1 beat in the jam and nutmeg4 ,dissolve the soda in one tablespoonful of cold water1 and add it to the sour cream4 ,add this and the egg1 well beaten1 to the other ingredients4 ,now add the flour1 and beat for half a minute4 ,sprinkle a tablespoonful of flour over the raisins1 and stir them in lightly4 ,pour the batter into a well buttered pan1 and bake for fifty minutes4 ,this makes one small loaf4 ,this cake may be put away to be used as a pudding when convenient4 ,steam it for one hour1 and serve with a wine sauce4 ,it is almost as good as a plum pudding4 ,rich ,sponge ,cake4 #f large eggs4 #c gills of sugar4 #c gills of flour4 #a lemon4 ,grate a little of the lemon rind into a deep saucer4 ,squeeze the juice on this4 ,beat the yolks of the eggs and the sugar together until the mixture is a light1 spongy mass4 ,add the lemon juice and rind1 and beat a little longer4 ,beat the whites of the eggs with a whisk until a thick white froth is formed4 ,cut the flour and whites of eggs into the sugar and yolks1 adding only a little at a time1 and doing the work lightly and gently1 so as not to break down the frothy egg4 ,pour the mixture into a well buttered pan1 and bake in a moderate oven1 the time of baking depending upon the thickness of the loaf4 ,if it be three inches deep when put in the pan1 it will take one hour to bake4 ,it is essential that the oven should be very slow at first4 ,this will cause the sponge to rise evenly1 making the cake tender1 rich1 and moist4 ,plain ,sponge ,cake4 #c eggs4 #c gills of sugar4 #a pint of flour4 #a gill of cold water4 #a lemon4 #a teaspoonful of cream of tartar4 #a_/b teaspoonful of soda4 #a_/d teaspoonful of salt4 ,beat the eggs together until light4 ,add the sugar1 and beat with a spoon for ten minutes or longer4 ,the sugar and eggs must be beaten until they form a light1 spongy mass4 ,add the juice of the lemon1 and beat a little longer4 ,dissolve the soda in the cold water4 ,mix the cream of tartar with the flour4 ,stir the water and soda into the egg mixture2 then add the flour4 ,beat well1 and pour into the pans and bake4 ,these materials will make two sheets1 or one sheet and a small1 round loaf1 or one sheet and one cake1 baked in a deep round tin4 ,the round cake can be used for a cream1 ,washington1 or chocolate pie4 ,a part of the batter may be baked in a pudding dish1 and served with a liquid sauce2 or a part of the batter may be baked in tin muffin cups1 putting a teaspoonful in each cup4 ,this sponge cake is one of the most useful and satisfactory when made properly4 ,great care must be taken to have the sugar and eggs beaten together thoroughly4 ,corn ,starch ,cake4 #a gill of butter4 #a-a_/b gills of sugar4 #a-a_/b gills of flour4 #a_/b gill of corn starch4 #a_/b gill of milk4 #a_/b teaspoonful of cream of tartar4 #a_/d teaspoonful of soda4 #b eggs4 ,flavor4 ,beat the butter to a cream1 and gradually beat the sugar into it4 ,beat the eggs separately1 and stir them into the creamed sugar and butter4 ,dissolve the soda in the milk1 and add this4 ,mix together the flour1 corn starch1 and cream of tartar1 and add to the other ingredients4 ,flavor the batter1 and beat vigorously for a few seconds2 then turn into a well buttered shallow cake pan4 ,bake for thirty minutes in a moderate oven4 ,a good flavor for this cake is one tablespoonful of lemon juice and a light grating of the rind of a fresh lemon4 ,angel ,cake4 #e whites of eggs4 #a scant gill of pastry flour1 measured after sifting4 #a-a_/b gills of powdered sugar4 #a_/b teaspoonful of cream of tartar4 #a_/b teaspoonful of vanilla4 ,mix the cream of tartar with the flour1 and sift four times4 ,beat the whites of the eggs to a stiff1 dry froth4 ,sift the powdered sugar on the eggs1 and beat for three minutes4 ,add the vanilla4 ,gradually add the flour1 and beat it in quickly4 ,pour the batter into an ungreased pan1 and put into rather a cool oven4 ,bake for about forty minutes4 ,when the cake is baked1 take the pan from the oven and invert it1 letting it rest on a sieve or rack1 so that there shall be a current of air under and over the pan while the cake is cooling4 ,success in making angel cake depends upon the proper beating of the eggs and a slow oven4 ,rich ,cup ,cake4 #a_/b pint of sugar4 #a_/c cupful of butter4 #c gills of flour4 #a_/b gill of milk4 #b large eggs4 #a_/b teaspoonful of cream of tartar4 #a_/d teaspoonful of soda4 ,flavor4 ,beat the butter to a cream1 and gradually beat the sugar into it4 ,beat the eggs separately1 and add to the sugar and butter4 ,dissolve the soda in the milk1 and stir into the mixture4 ,now add the flour1 in which the cream of tartar should be mixed4 ,flavor with any spice or extract you like1 or with the grated yellow rind of a lemon and one tablespoonful of the juice4 ,pour the batter into a buttered pan1 and bake in a moderate oven for forty-five minutes1 if in a deep loaf2 but if in a sheet1 thirty minutes' time will be enough4 ,plain ,cup ,cake4 #a gill of sugar4 #b tablespoonfuls of butter4 #a gill of milk4 #c gills of flour1 scant measure4 #a large egg4 #a_/b teaspoonful of soda4 #a teaspoonful of cream of tartar4 ,flavor4 ,beat the butter to a cream1 and gradually beat the sugar into it4 ,add the egg1 unbeaten1 and beat the mixture vigorously for three or four minutes4 ,add the flavor and milk1 and lastly the flour1 in which the soda and cream of tartar should be thoroughly mixed4 ,pour the batter into a shallow cake pan1 and sift powdered sugar over it4 ,bake in a moderate oven for twenty-five minutes4 ,cold ,water ,cake4 #a_/b pint of sugar4 #a gill of cold water4 #a scant gill of butter4 #b small eggs4 #c gills of flour4 #a_/b teaspoonful of soda4 #a_/b pint of citron1 currants1 and raisins1 in equal parts2 the raisins to be stoned and chopped4 #a_/b teaspoonful of cinnamon4 #a_/b teaspoonful of grated nutmeg4 ,beat the butter to a cream1 and gradually beat into it the sugar4 ,add the yolks of the eggs1 and beat well4 ,dissolve the soda in the water1 and add to the mixture4 ,beat vigorously until the water will not separate from the other ingredients4 ,now beat in the spice4 ,beat the whites of the eggs to a stiff froth1 and add them to the mixture4 ,now add the flour1 and finally stir the fruit in lightly4 ,bake in one deep loaf1 or in a thick sheet4 ,if in a loaf1 cook for one hour2 if in a sheet1 about thirty-five minutes4 ,swiss ,cake4 #b tablespoonfuls of butter4 #c gills of sugar4 #a_/b pint of milk4 #a_/b pint of flour4 #a-a_/b teaspoonfuls baking powder4 ,flavor to taste4 ,measure the butter scantily1 and make it soft in a warm bowl4 ,beat the sugar into it4 ,have the eggs well beaten1 and then beat them with the sugar and butter for five minutes4 ,add the flavor1 then the milk1 and finally the flour1 in which the baking powder should be mixed4 ,bake for about twenty-five minutes in a buttered1 shallow pan4 ,the cake is to be eaten fresh4 ,tea ,cake4 #a gill of sugar4 #a gill of milk4 #a_/b pint of flour1 scant measure4 #a tablespoonful of butter4 #a egg4 #a-a_/b teaspoonfuls baking powder4 #a_/f of a nutmeg1 grated4 ,beat the butter until soft4 ,beat the sugar into it4 ,add the unbeaten egg1 and beat vigorously for five minutes4 ,add the nutmeg and milk1 then the flour1 in which the baking powder should be mixed4 ,beat vigorously for a few seconds1 and pour into a buttered cake-pan4 ,bake in a moderately hot oven for twenty minutes1 and serve warm4 ,blueberry ,cake4 #a generous pint of flour4 #a_/b pint of milk4 #a gill of sugar4 #b heaped teaspoonfuls of baking powder4 #b tablespoonfuls of butter4 #a_/b teaspoonful of salt4 #a egg4 #a_/b pint of blueberries4 ,mix the baking powder1 sugar1 and salt with the flour1 and rub through a sieve4 ,rub the butter into this mixture4 ,beat the egg till light1 and add the milk to it4 ,add this to the dry ingredients1 and beat well4 ,now add the berries1 stirring as little as possible4 ,spread the mixture in a well buttered shallow baking pan1 having it about an inch and a half thick4 ,bake in a moderately hot oven for about twenty-five minutes4 ,serve hot4 ,the batter may be put in buttered muffin tins1 and baked for about twenty minutes4 ,this will fill twelve muffin cups4 ,hermits4 #a-a_/b gills 7#c_/d of a cupful7 of maple sugar4 #a gill of butter4 #a pint and a gill 7#b-a_/b cupfuls7 of flour4 #a egg4 #a tablespoonful of milk4 #a_/d teaspoonful of clove4 #a teaspoonful of cinnamon4 #a_/b teaspoonful of soda4 #a gill of currants4 ,beat the butter to a cream1 and gradually beat in the sugar and spice4 ,dissolve the soda in the milk1 and beat this into the sugar and butter4 ,add the egg1 well beaten1 and finally the flour and currants4 ,roll out about an inch thick1 and cut in squares4 ,bake in rather a quick oven for about twelve minutes4 ,the sugar should be the soft maple4 ,the clove may be omitted4 ,if maple sugar is not to be had1 white sugar may be used4 ,maple ,sugar ,gingerbread4 #a egg4 #a cupful of thick maple syrup4 #b cupfuls of flour4 #a_/b cupful of sour milk4 #a_/d cupful of butter4 #a_/b teaspoonful of ginger4 #a_/b teaspoonful of soda4 #a_/d teaspoonful of salt4 ,rind and juice of half a lemon4 ,break up enough maple sugar to fill a half-pint cup4 ,put this into a saucepan with a gill of boiling water1 and boil until reduced to half a pint2 then cool4 ,beat the butter to a cream1 and beat in the syrup and flavors4 ,dissolve the soda in one tablespoonful of cold water1 and stir it into the sour milk4 ,add this and the egg1 well beaten1 to the other ingredients4 ,now add the flour4 ,beat well for half a minute and pour into a well buttered pan4 ,this quantity will make one small loaf or a thin sheet4 ,if baked in a loaf1 cook for fifty minutes2 if in a sheet1 about twenty-five4 ,soft ,molasses ,gingerbread4 #a cupful of molasses4 #a_/b cupful of sugar4 #a_/b cupful of sour cream4 #b cupfuls of flour4 #a_/b teaspoonful of salt4 #a teaspoonful of soda4 #a teaspoonful of ginger4 #a teaspoonful of cinnamon4 #b teaspoonfuls of cold water4 #a egg4 ,beat the egg till very light and beat the sugar into it1 working vigorously for three minutes2 then add the molasses1 spice1 and salt1 and beat for two minutes longer4 ,dissolve the soda in the cold water1 and stir into the sour cream4 ,add this and the flour to the other ingredients1 and beat vigorously for half a minute4 ,pour into a well buttered shallow pan and bake in a moderately hot oven for twenty-five minutes4 ,if you cannot get sour cream1 use sour milk and two tablespoonfuls of melted butter4 ,soft ,molasses ,gingerbread1 ,no4 #b4 #a_/b pint of molasses4 #a gill of sour milk4 #b heaped tablespoonfuls butter4 #a pint of flour1 scant measure4 #a teaspoonful of soda4 #a teaspoonful of ginger4 #a egg4 ,put the molasses and butter in a tin pan and set on the stove4 ,when the mixture boils up1 add the soda and ginger1 and take from the fire immediately4 ,add the milk1 the egg well beaten1 and the flour1 and beat well4 ,this will fill three round deep plates1 or one shallow cake pan and a plate4 ,bake in rather a quick oven for twenty minutes4 ,soft ,molasses ,gingerbread1 ,no4 #c4 #a_/b pint of molasses4 #a pint of flour1 scant measure4 #a gill of boiling water4 #a tablespoonful of lard or butter4 #a_/b teaspoonful of salt4 #a teaspoonful of soda4 #a teaspoonful of ginger4 ,put the molasses1 butter1 soda1 and ginger in a tin pan1 and place on the stove for two minutes2 then add the boiling water and the flour4 ,beat vigorously for five minutes1 and then turn into a buttered shallow cake pan and a deep tin plate4 ,bake in a quick oven for twenty minutes4 ,clinton ,doughnuts4 #a gill of sugar4 #a gill of sour milk4 #a pint of flour1 scant measure4 #a_/b teaspoonful of grated nutmeg4 #a_/d teaspoonful of salt4 #a_/b teaspoonful of soda4 #a_/c teaspoonful of cinnamon4 #a egg4 #a_/b tablespoonful of cold water4 ,here is a rule which gives doughnuts that will keep moist and good for several days3-- ,in the evening beat the butter to a cream and beat the sugar and spice into it4 ,beat the eggs until light1 and stir into the mixture of butter and sugar4 ,dissolve the soda in half a tablespoonful of cold water4 ,stir this mixture into the sour milk and add all to the sugar1 butter1 and eggs4 ,now stir in the flour4 ,cover the mixture and set it away in a cold place until morning4 ,in the morning sprinkle the moulding board with flour and put about one fourth of the dough on it4 ,roll this down to the thickness of half an inch and cut into round cakes with a hole in the centre4 ,if you do not possess a regular doughnut cutter1 a biscuit cutter will do1 as a piece can be cut from the centre with a thimble4 ,fry in lard for about three minutes4 ,it is supposed that pastry flour will be used4 ,if1 however1 the 8new process0 flour be taken1 omit one eighth of the measure4 ,dropped ,doughnuts4 #a gill of milk4 #a gill of sugar4 #c gills of flour4 #a_/c teaspoonful of salt4 #a_/c of a nutmeg1 grated4 ,the grated yellow rind of a lemon4 #a heaped teaspoonful of baking powder4 #a egg4 ,beat the white of the egg to a stiff froth and beat the yolk and sugar with it for three minutes4 ,add the seasonings1 next the milk1 and finally the flour1 in which the baking powder should be mixed4 ,beat well4 ,drop a teaspoonful of this mixture into hot fat and cook for about four minutes1 turning the doughnuts frequently4 ,lift them from the fat with a wire spoon or a fork4 ,do not stick the fork into them4 ,when they are drained1 sprinkle them with powdered sugar4 ,be careful not to have the fat too hot and to hold the teaspoonful of batter close to the fat1 and the doughnuts will come up in round balls4 ,these are very delicate4 ,strawberry ,short ,cake4 ,for the ,cake4 #c gills of flour4 #a gill of milk1 generous measure4 #a tablespoonful of sugar4 #a_/d teaspoonful of salt4 #b heaped tablespoonfuls of butter4 #a heaped teaspoonful of baking powder4 ,mix the dry ingredients together and rub twice through a sieve4 ,rub the butter through this mixture2 then wet with the milk4 ,butter a large1 deep tin pie plate4 ,divide the dough into two parts and roll them out the size of the plate4 ,lay them in the plate1 one on top of the other1 and bake in a quick oven for twenty minutes4 ,on taking the two cakes from the oven1 tear them apart4 ,place the under one on a warm plate and butter well2 upon this spread one pint of strawberries1 slightly crushed1 and mixed with a generous gill of sugar2 put on the top part of the cake1 and serve immediately4 ,this is the old-fashioned strawberry short cake4 ,currants1 blackberries1 peaches1 etc41 may be substituted for the strawberries when that fruit is out of season4 ,strawberry ,short ,cake1 ,no4 #b4 ,for the ,cake4 #a_/b pint of flour4 #a gill of sugar4 #a heaped tablespoonful of butter4 #c tablespoonfuls of milk4 #a teaspoonful of baking powder4 #a egg4 ,beat the butter to a cream2 then gradually beat in the sugar4 ,now add the unbeaten egg1 and beat the mixture vigorously for three or four minutes4 ,beat in the milk and then the flour1 in which the baking powder should be mixed4 ,bake this batter in two well buttered deep tin plates4 ,they will require about twenty minutes' time in a moderate oven4 ,when baked1 put them on plates to cool4 ,filling4 #a pint of stemmed strawberries4 #a-a_/b pints of whipped cream4 #a gill of sugar4 #a tablespoonful of gelatine4 #a_/b gill of water4 ,measure the gelatine generously and put it in a cup with the cold water4 ,let it soak for an hour or more2 then place the cup in a pan of boiling water and stir until the gelatine is dissolved4 ,have the whipped cream in a bowl and set it in a pan of ice water4 ,stir the sugar and dissolved gelatine into it4 ,continue stirring this mixture until it thickens4 ,spread half of this cream on one of the cakes1 and on this spread about two thirds of the strawberries4 ,put the second cake on top of this4 ,spread the remainder of the cream and strawberries on this1 and serve at once4 ,the gelatine may be omitted4 ,in that case1 crush the strawberries and sugar together4 ,put a layer of strawberries on the cakes1 then a layer of whipped cream4 ,icing4 #a egg white4 #a_/b pint of powdered sugar4 #a teaspoonful of water4 #a teaspoonful of lemon juice1 or #a_/b teaspoonful of vanilla4 ,put the unbeaten white of the egg into a bowl1 and gradually beat into it the powdered sugar4 ,when smooth and light1 add the water and sugar4 ,spread smoothly on the cake and let it stand in a cool place until it hardens4 ,if in a hurry to have it harden1 omit the water4 ,chocolate ,icing4 ,make the white icing4 ,shave one ounce of plain chocolate and put it into a small pan with three tablespoonfuls of powdered sugar and one of boiling water4 ,stir over a hot fire until smooth and glossy1 and then stir this into the icing4 ,if it seems too thick1 add a few drops of water4 ,do not use the lemon in the white icing when the chocolate is to be added4 ---------------------------------------- -------------------------------- ,,chapter ,,xvii4 ,,pastry4 ,delicate ,paste4 #a pint of sifted flour4 #a gill of butter4 #a_/b gill of lard4 #a tablespoonful of sugar4 #a-a_/b teaspoonfuls baking powder4 #a teaspoonful of salt4 ,mix all the dry ingredients together and rub through a sieve into a bowl4 ,add the butter and lard1 and cut and mix with a knife until the shortening is in fine bits4 ,now add the cold water1 still stirring with a knife4 ,sprinkle the board lightly with flour1 and turn the paste out upon it4 ,roll down into a square sheet about one fourth of an inch thick4 ,fold up and roll down again4 ,do this four times2 then put away to chill4 ,this paste is suitable for meat and fruit pies1 baked dumplings1 tarts1 etc4 ,plain ,paste4 #a pint of sifted flour4 #b tablespoonfuls of butter4 #c tablespoonfuls of lard4 #b teaspoonfuls of baking powder4 #a teaspoonful of sugar4 #b teaspoonfuls of salt4 #a generous gill of cold water4 ,make this the same as delicate paste1 except that it is to be rolled but twice4 ,this paste answers for meat and fruit pies when one does not wish to use pastry as rich as the delicate paste4 ,mince ,meat4 #b-a_/b pounds of the round of beef4 #b quarts of chopped apples4 #a_/b pint of chopped suet4 #a-a_/b pints of stoned raisins4 #a pint of currants4 #a_/d pound of citron4 #a quart of sugar4 #a_/b pint of molasses4 #c pints of cider4 #b tablespoonfuls of salt4 #d tablespoonfuls of cinnamon4 #a tablespoonful of allspice4 #a tablespoonful of mace4 #a level teaspoonful of clove4 #d nutmegs1 grated4 #d lemons4 ,put the beef in a small stewpan and just cover with boiling water4 ,cook for three hours1 having the water only bubble at one side of the stewpan4 ,take from the fire and let the meat cool in the water1 with the cover off the stewpan4 ,when cold1 remove all fat and gristle1 and chop the meat rather fine4 ,put it in a large bowl with all the other ingredients except the cider1 and mix thoroughly4 ,now add the cider1 and let the mixture stand in a cold place over night4 ,in the morning turn the mince meat into a porcelain kettle and heat slowly to the boiling point2 then simmer gently for one hour4 ,put the mixture into stone jars and set away in a cold place2 or it may be put in glass jars and sealed4 ,it will keep for years in this way4 ,if one wish to add brandy or wine1 it may be done now or at the time that the pies are made4 ,if economy be necessary1 half the amount of currants and raisins given will answer4 ,on the other hand1 if one can afford it1 when the pies are being made1 one tumbler of jelly or marmalade to three or four pies will be found a great improvement4 ,apple ,pie1 ,sliced4 #c pints of pared and sliced apples4 #a_/f of a nutmeg1 grated1 or #a teaspoonful of cinnamon4 #a_/b pint of sugar4 #d tablespoonfuls of cold water4 ,half the rule for delicate paste4 ,pare the apples and cut into thick slices4 ,line a large plate with paste and then fill with the apples1 being careful not to break the paste4 ,sprinkle with the sugar and nutmeg1 and then with the water4 ,roll the remainder of the paste a little larger than the pie plate4 ,make a slight opening in the centre4 ,cover the pie with this1 tucking the edges under the lower crust4 ,bake in a moderately hot oven for one hour4 ,reduce the heat after the first half-hour4 ,stewed ,apple ,pie4 #a pint of stewed apple4 #a_/b pint of sugar4 #a_/e of a nutmeg1 grated4 ,half the rule for delicate paste4 ,cover with a thin crust a pie plate of medium size4 ,roll a piece of the paste into a narrow strip about one fourth of an inch thick1 and long enough to go around the edge of the plate4 ,wet the edge of the undercrust with cold water and lay the narrow strip of paste over it4 ,now fill the plate with the seasoned apple4 ,roll the remainder of the paste a little larger than the pie plate4 ,place a larger plate on this1 upside down1 and cut around it4 ,remove the plate1 cut a slit in the centre of the paste1 and cover the pie1 fulling the crust on a little4 ,bake in a moderately hot oven for forty-five minutes4 ,less sugar may be used1 and any flavor may be substituted for the nutmeg4 ,it must be remembered1 however1 that nutmeg1 cinnamon1 and lemon are the best flavors for apple4 ,mince ,pies4 ,make mince pies in the same way as directed for stewed apple1 but bake them for one hour4 ,peach ,pie4 ,make this in the same way as sliced apple1 but use only half as much sugar4 ,berry ,pies4 #a-a_/b pints of blueberries or blackberries4 #b tablespoonfuls of sugar4 #a tablespoonful of flour4 #b tablespoonfuls of water4 ,half the rule for delicate paste4 ,make this in the same way as sliced apple pie1 and bake in a moderate oven for fifty minutes4 ,sour and juicy berries will require more sugar and no water4 ,lemon ,pie4 #a tablespoonful of corn starch4 #b tablespoonfuls powdered sugar4 #a_/b saltspoonful of salt4 #a lemon4 #a_/b pint of water4 #a_/b pint of granulated sugar4 #b eggs4 #a_/d the rule for delicate paste4 ,mix the corn starch with one third of the water1 and put the remainder on to boil4 ,stir the sugar1 salt1 and corn starch into the boiling water1 and cook for one minute1 stirring all the time4 ,take from the fire1 and add the juice and the grated yellow rind of the lemon4 ,when cool1 add the yolks of the eggs1 well beaten4 ,line a deep plate with the paste and fill with the mixture4 ,bake in a moderate oven for half an hour4 ,take from the oven and cool for fifteen minutes4 ,beat the whites of the eggs to a stiff dry froth1 and then beat the powdered sugar into them4 ,spread this meringue over the pie1 and place in the oven4 ,cook for twelve minutes with the oven door open2 then put away to get icy cold4 ,squash ,pie4 #a pint of milk4 #a pint of stewed squash4 #a level tablespoonful of butter4 #a level teaspoonful of salt4 #a gill of sugar4 #a_/f of a nutmeg1 grated4 #b eggs4 ,a piece of stick cinnamon about two inches long1 or1 #a teaspoonful of ground cinnamon4 ,put the milk and cinnamon on the fire in the double-boiler1 and cook for twenty minutes4 ,rub the squash through a fine strainer1 and add the salt1 sugar1 butter1 and nutmeg to it4 ,pour the boiling milk on this mixture4 ,remove the cinnamon1 and beat well2 then set away to cool4 ,when cool1 add the eggs1 which should have been thoroughly beaten with a spoon4 ,line a deep plate with pastry and pour the squash mixture into it4 ,bake for forty-five minutes in a moderate oven4 ,sweet ,potato ,pie4 ,make these the same as squash pies2 using1 however1 a scant measure of sugar4 ,cream ,pie4 #a gill of sugar4 #a_/b pint of sifted flour1 scant measure4 #c tablespoonfuls of butter4 #d tablespoonfuls of milk4 #a egg4 #a teaspoonful of baking powder4 ,flavor4 ,make this the same as cup cake and bake in a deep tin plate1 in a moderate oven1 for about twenty minutes4 ,when the cake is cool1 split it with a sharp knife1 and fill with a mixture made as follows3-- ,filling4 #a_/b pint of milk4 #c tablespoonfuls of sugar4 #a level tablespoonful of flour4 #a_/b saltspoonful of salt4 #a egg4 ,flavor4 ,put the milk in the double-boiler and set on the fire4 ,mix the flour and sugar together and add the unbeaten egg to these ingredients4 ,beat with a spoon until light2 then stir into the boiling milk and cook for fifteen minutes1 stirring often4 ,now add the salt1 and take from the fire4 ,when cool1 add the flavor1 which may be anything you choose4 ,if orange1 lemon1 or vanilla extract1 use half a teaspoonful4 ,use the same flavor for the cake4 ,washington ,pie4 ,make the cake the same as for cream pie1 but bake it in two deep tin plates for about twelve minutes4 ,spread one sheet with any kind of jelly or marmalade4 ,lay the second sheet on top of this and dredge with powdered sugar4 ,chocolate ,pie4 ,make the same as cream pie1 but add to the cream one tablespoonful of chocolate dissolved with one tablespoonful of sugar in half a tablespoonful of boiling water4 ,cover the cake with a chocolate icing4 ,berry ,tart4 #a-a_/b pints of berries4 #a gill of sugar4 #a tablespoonful of flour4 #c tablespoonfuls of water4 ,half the rule for delicate paste4 ,put the berries in an oval vegetable dish that has a broad rim4 ,mix the sugar and flour together and sprinkle over the berries4 ,pour the water over the mixture4 ,roll the paste to the shape of the top of the dish1 but a little larger4 ,prick with a fork1 and cover the top of the dish1 turning in the edges4 ,bake in a moderate oven for about fifty minutes4 ,when cold1 sprinkle powdered sugar over the crust1 and serve4 ,the sugar is for blackberries1 blueberries1 strawberries1 raspberries1 and cherries4 ,currants and gooseberries will require twice as much sweetening4 ,the dish may be filled with apples or peaches1 cut in quarters1 instead of the berries4 ,in that case use twice as much water1 and flavor with a little nutmeg4 ,these tarts are much more healthful than pies1 the undercrust of which is apt to be soggy4 ,apple ,turnovers4 #a_/b pint of flour4 #a gill of milk4 #a teaspoonful of baking powder4 #a-a_/b tablespoonfuls of sugar4 #a_/d teaspoonful of salt4 #a tablespoonful of butter4 #a egg4 #aj tablespoonfuls of apple sauce4 ,mix the flour1 salt1 baking powder1 and sugar4 ,rub this mixture through a sieve and then rub into it the butter4 ,now beat the egg till light1 and add to it the milk4 ,stir this liquid into the dry ingredients4 ,sprinkle the moulding board with flour1 and roll down the dough to the thickness of about one fourth of an inch4 ,cut this dough into cakes the size of a saucer4 ,it is a good way to lay a saucer upside down on the dough and cut around it with a jagging-iron or knife4 ,put two tablespoonfuls of stewed1 sweetened1 and seasoned apples on each piece of dough2 fold over1 and roll up1 pinching the edges together4 ,have on the fire a kettle containing hot fat about five or six inches deep4 ,when the fat begins to smoke1 put in a few turnovers and cook for eight minutes4 ,drain on brown paper4 ,they are good hot or cold4 ,the apple used in turnovers may be flavored with either cinnamon or nutmeg4 ---------------------------------------- -------------------------------- ,,chapter ,,xviii4 ,,puddings4 ,steamed ,apple ,pudding4 #a pint of flour4 #a_/b pint of milk1 scant4 #a heaping teaspoonful of baking powder4 #a_/b teaspoonful of salt4 #a_/b cupful of sugar4 #a_/b tablespoonful of butter4 #c pints of apples4 ,illustration3 ,,melon ,,mould4 ,illustration3 ,,steamer4 ,pare and core the apples and cut them into eighths4 ,mix the flour1 salt1 baking powder1 and half a tablespoonful of sugar together1 and rub through a sieve4 ,warm a little of the milk1 and dissolve the butter in it4 ,add the remainder of the milk to this1 and pour upon the flour4 ,stir into a smooth ball1 and1 putting it on a board that has been well sprinkled with flour1 roll very thin4 ,line a buttered melon mould with it1 having the sheet of dough large enough to hang over the sides of the mould4 ,now fill the mould with the apples and sprinkle the sugar over them4 ,bring the edges of the paste together and put the cover on the mould4 ,steam for two hours and a half4 ,at serving time turn out on a flat dish1 and serve with wine or nutmeg sauce4 ,this makes rather a large pudding for three people1 if the first part of the dinner has been substantial4 ,if one prefer1 half the quantity may be made4 ,quick ,steamed ,apple ,pudding4 #c pints of pared and quartered apples4 #a tablespoonful of butter4 #a_/b pint of flour4 #a gill of sugar4 #a_/b pint of water4 #a gill of milk4 #a_/d teaspoonful of salt4 #a teaspoonful of baking powder4 #a_/d of a nutmeg1 grated4 ,put the apples1 water1 sugar1 and nutmeg into a broad porcelain or granite-ware saucepan1 and set on the fire4 ,when the apples begin to boil1 set back where they will cook gently4 ,now mix the flour1 salt1 and baking powder together and rub through a sieve4 ,rub the butter into this dry mixture and then wet with the milk1 stirring rapidly into a soft dough4 ,sprinkle the bread board with flour1 and roll the dough into a round piece about the size of the top of the saucepan4 ,lay this on the apples2 then put on the cover1 and continue the gentle cooking for thirty minutes4 ,now lift the crust to a plate for a moment1 and turn the apple into a pudding dish4 ,place the crust over it1 and serve with nutmeg sauce or creamy sauce4 ,baked ,apple ,dumplings4 #a_/b pint of flour4 #b tablespoonfuls of butter4 #a tablespoonful of lard4 #a_/b teaspoonful of baking powder4 #a_/b teaspoonful of salt4 #c tablespoonfuls of sugar4 #a_/b gill of cold water4 #e apples4 ,a little nutmeg4 ,make the paste the same as directed for delicate paste4 7,see ,pastry1 page #bec47 ,pare and core the apples4 ,cut the paste in five equal parts1 and roll one piece at a time until large enough to cover the apple4 ,place an apple in the centre and fill the hole with sugar4 ,grate a little nutmeg over it4 ,now draw the paste over the fruit1 pressing the edges together1 and place in a baking pan1 the rough side down4 ,bake in a moderately hot oven for half an hour4 ,serve with a hot liquid sauce4 ,steamed ,apple ,dumplings4 ,make these the same as baked dumplings1 using1 however1 only half as much shortening2 and steam for forty-five minutes4 ,apple ,tapioca ,pudding4 #a gill of tapioca4 #a-a_/d pints of cold water4 #a gill of sugar4 #a tablespoonful of lemon juice4 #a_/b teaspoonful of salt4 ,a heaping quart of pared1 cored1 and quartered apples4 ,wash the tapioca and let it soak over night in the water4 ,in the morning put the tapioca and water in the double-boiler and cook for one hour4 ,now stir into the cooked tapioca the salt1 sugar1 lemon1 and apples4 ,pour the mixture into a pudding dish1 and bake in a moderate oven for an hour and a quarter4 ,let it stand in a warm place for an hour before it is served4 ,powdered sugar and cream should be served with it4 ,apple and ,indian ,pudding4 #a gill of molasses4 #a quart of milk4 #a gill of ,indian meal4 #a tablespoonful of butter4 #a_/b teaspoonful of salt4 #a pint of pared and quartered apples4 #a_/d of a nutmeg1 grated4 ,have the milk boiling1 and pour it gradually upon the meal1 stirring all the while4 ,turn into the double-boiler1 and cook for an hour1 stirring often4 ,now add the molasses1 butter1 salt1 and nutmeg1 and beat well4 ,stir in the apples1 turn into a buttered pudding dish1 and cook in a slow oven for two hours and a half4 ,the apples may be sour or sweet1 but sweet are the better4 ,serve with cream or with hard sauce4 ,peach ,tapioca ,pudding4 ,make this the same as apple tapioca1 but use fresh1 canned1 or evaporated peaches4 ,if the last named be used1 soak them over night in water enough to cover them1 and in the morning simmer them for ten or twenty minutes4 ,sponge ,apple ,pudding4 #d large apples4 #a_/b pint of flour4 #a gill of sugar4 #a gill of milk4 #a egg4 #a teaspoonful of baking powder4 #a_/d teaspoonful of salt4 ,have the apples pared and sliced4 ,beat the egg until light2 then add the sugar1 and beat five minutes longer4 ,now add the milk1 and finally the flour1 with which should be mixed the baking powder4 ,beat the batter1 and pour it into a well buttered pudding dish that will hold about a quart4 ,cover with the apples1 and bake in a moderately hot oven for about forty minutes4 ,serve with a hot liquid sauce4 ,prune ,pudding4 #b dozen prunes4 #a_/c package of gelatine4 #a quart of water4 #a lemon4 #a gill of sugar4 ,liquid cochineal4 ,soak the gelatine in half a pint of cold water4 ,wash the prunes thoroughly1 and put them in a stewpan with a pint and a half of water4 ,cook them slowly for two hours4 ,take the prunes from the liquid1 and remove the stones4 ,measure the liquid1 and if there be more than half a pint1 boil it rapidly until reduced to that amount4 ,if1 however1 there be less than half a pint1 add enough water to make the full measure4 ,return the liquid and prunes to the fire4 ,color with a few drops of cochineal4 ,add the lemon juice1 soaked gelatine1 and sugar4 ,stir the mixture until the gelatine is dissolved2 then turn it into a mould1 and set away to harden4 ,serve this pudding with either whipped cream or soft custard4 ,if the flavor of wine be liked1 the water in which the prunes were cooked may be reduced to a gill1 and a gill of wine be added to the mixture4 ,prune ,tapioca ,pudding4 #a_/b cupful of tapioca4 #c cupfuls of cold water4 #a cupful of prunes4 #a_/b teaspoonful of salt4 #a tablespoonful of lemon juice4 #a_/b cupful of sugar4 ,wash the tapioca and soak it over night in the three cupfuls of cold water4 ,in the morning put the tapioca and water in the double-boiler and cook for one hour4 ,before putting the tapioca on to cook1 wash the prunes1 and1 putting them in a saucepan with cold water enough to cover them1 place on the fire4 ,let them simmer gently until they absorb all the water2 then turn out on a plate to cool1 and remove the stones4 ,when the tapioca has been cooking for an hour1 stir all the seasonings into it4 ,spread a layer of the tapioca in a small pudding dish2 then sprinkle with prunes1 next with another layer of tapioca1 and finally with the remainder of the prunes4 ,cover with the tapioca and bake in a moderate oven for one hour4 ,take the pudding from the oven and let it partially cool2 then serve with sugar and cream1 or with soft custard4 ,raspberry ,tapioca ,pudding4 #a_/b gill of flaked tapioca4 #a-a_/b gills of water4 #a_/b gill of sugar4 #a pint of raspberries4 #a_/b tablespoonful of lemon juice4 #a_/d teaspoonful of salt4 ,after measuring the tapioca1 turn it out on the moulding board and crush it as fine as possible with the rolling pin4 ,now wash it1 and soak it in the cold water for three hours or longer1--better over night1 if there be time4 ,put the soaked tapioca in a double-boiler and cook it until it is perfectly clear4 ,if it has been soaked over night it will cook in half an hour1 but if soaked for only three hours it will require cooking for an hour and a half4 ,when the tapioca is clear1 add the sugar1 salt1 and lemon2 then take the dish from the fire and stir in the raspberries4 ,rinse a bowl with cold water and pour the pudding into it4 ,set away to cool4 ,at serving time turn out the pudding on a flat dish and surround it with whipped cream2 or it may be served with plain cream4 ,little ,fruit ,puddings4 #a_/b pint of unsifted flour4 #a gill of sweet milk4 #a tablespoonful of sugar4 #a tablespoonful of butter4 #a teaspoonful of baking powder4 #a_/d teaspoonful of salt4 #ah tablespoonfuls of stewed and sweetened fruit4 ,put the flour1 sugar1 salt1 and baking powder together4 ,mix well1 and rub through the sieve4 ,rub the butter into these ingredients4 ,pour the milk on this mixture1 and beat well4 ,have six little earthen cups well buttered4 ,put a tablespoonful of the batter in each cup1 and draw it to the sides of the cups1 making a well in the batter4 ,put three tablespoonfuls of stewed and sweetened fruit in these wells1 and cover with half a tablespoonful of the batter4 ,bake the puddings in a moderately hot oven for half an hour4 ,turn out on a warm dish and serve with a hot sauce4 ,blueberry ,pudding4 #b tablespoonfuls of butter4 #a_/b cupful of sugar4 #c_/d cupful of flour4 #a-a_/b cupfuls of blueberries4 #a egg4 #a_/c of a nutmeg4 #a_/c teaspoonful of soda4 #a tablespoonful of sour milk4 #a teaspoonful of cold water4 ,beat the butter to a cream1 and add the sugar gradually1 beating well4 ,now add the egg1 well beaten1 and beat vigorously for three minutes4 ,grate in the nutmeg4 ,dissolve the soda in the teaspoonful of cold water2 add the sour milk to this1 and stir all into the butter and sugar mixture4 ,now stir in the flour1 and lastly add the berries1 stirring lightly4 ,turn into a well buttered mould and steam for two hours4 ,serve with a hot sauce4 ,foaming sauce is particularly good with this pudding4 ,blueberry ,pudding1 ,no4 #b4 #a_/b a five-cent loaf of baker's bread4 #c gills of milk4 #b eggs4 #a pint of blueberries4 #b tablespoonfuls of butter4 #c tablespoonfuls of sugar4 #a_/b teaspoonful of salt4 #a_/d of a nutmeg1 grated4 ,cut the bread in thin1 slices and spread the butter on it4 ,line a pudding dish with the bread1 and sprinkle thickly with berries4 ,put in another layer of bread1 then the remainder of the berries1 and finish with bread4 ,beat the eggs1 sugar1 salt1 and nutmeg together1 and add the milk to them4 ,pour this custard over the bread and berries and put away in a cool place for two or three hours4 ,steam for one hour and a quarter1 and serve with hot sauce4 ,the pudding may be covered with a plate and baked in a slow oven for forty-five minutes1 if it be inconvenient to steam it4 ,berry ,pudding4 #a_/b pint of flour1 generous measure4 #a gill of milk4 #a gill of sugar4 #c gills blueberries or blackberries4 #a tablespoonful of butter4 #a heaping teaspoonful of baking powder4 #a egg4 ,beat the butter and sugar together4 ,add the egg1 well beaten1 then the milk1 and finally the flour and baking powder1 mixed together4 ,beat well1 and then stir the berries in lightly4 ,turn into a buttered pudding dish1 and bake in a moderately hot oven for forty-five minutes4 ,serve with a hot sauce4 ,this pudding may be steamed4 ,it will require two hours' time for that mode of cooking4 ,blackberry ,pudding4 ,make this in the same manner as the first blueberry pudding1 substituting blackberries for the blueberries4 ,steamed ,black ,pudding4 #a pint of blueberries or blackberries4 #a quart of stale bread4 #a gill of sugar4 #a_/b pint of water4 #a_/h of a nutmeg1 grated4 #b tablespoonfuls of butter4 ,cut the bread in thin slices and butter them4 ,simmer the berries1 sugar1 water1 and nutmeg together for ten minutes4 ,butter a mould or a large bowl and spread a layer of the buttered bread in it4 ,cover this with berries and juice2 then put in another layer of bread4 ,continue this until all the materials are used1 having the last layer one of fruit4 ,let the pudding stand for two hours1 and then steam for one hour and half4 ,at the end of that time turn into a pudding dish and serve with a hot sauce4 ,baker's bread is the best for this dish4 ,rhubarb ,pudding4 #a_/b a five-cent loaf of baker's bread4 #a_/b pint of rhubarb1 generous measure4 #a-a_/b gills of sugar4 #c tablespoonfuls of butter4 ,have the butter soft4 ,cut the bread in thin slices1 and spread the butter on it2 then dip it in cold water4 ,have the rhubarb peeled and cut in thin slices before measuring4 ,put a layer of bread in a pudding dish1 then a layer of rhubarb4 ,sprinkle half the sugar over this2 then put in another layer of bread1 rhubarb1 and sugar4 ,finish with a layer of bread4 ,cover the dish and steam for one hour2 then take the dish from the steamer1 remove the cover1 and bake the pudding until it turns a delicate brown1--about twenty minutes4 ,serve with a hot sauce4 ,jam ,pudding4 ,use the same materials as are given in the first rule for blueberry pudding2 omitting1 of course1 the berries1 and stirring into the butter1 sugar1 and egg mixture one gill of any kind of jam4 ,steamed ,batter ,pudding4 #a_/b pint of milk4 #a gill of flour4 #b eggs4 #a_/d teaspoonful of salt4 ,have a covered mould well buttered4 ,beat the eggs till light1 and add the milk and salt to them4 ,pour half this mixture on the flour1 and beat well4 ,when the batter is smooth1 beat in the remainder of the liquid mixture and pour the batter into the mould4 ,cover closely and steam for one hour4 ,serve with a hot sauce4 ,this pudding should be turned out of the mould very carefully1 and served on a hot dish4 ,quiver ,pudding4 #c gills of stale bread4 #c gills of milk4 #b eggs4 #a gill of stoned raisins4 #a tablespoonful of sugar4 #a_/d teaspoonful of salt4 ,a slight grating of nutmeg4 ,beat together the eggs1 sugar1 salt1 and nutmeg4 ,use a spoon and beat very thoroughly4 ,butter a quart mould4 ,cut the bread in thin slices and put a layer in the mould4 ,sprinkle some of the raisins over this1 then put in another layer of bread4 ,continue until all the bread and fruit have been used4 ,pour the custard on this1 one spoonful at a time4 ,cover1 and stand in a cool place for three or four hours4 ,steam for one hour1 and turn out on a warm dish4 ,serve with either vanilla1 creamy1 or golden sauce4 ,plum ,pudding4 #c gills of boiling milk4 #a_/b pint of fine cracker crumbs4 #b tablespoonfuls of butter4 #b tablespoonfuls of sugar4 #a gill of stoned raisins4 #a gill of currants4 #a tablespoonful of shredded citron4 #a_/d teaspoonful of salt4 #a_/d teaspoonful of grated nutmeg4 #a_/b teaspoonful of cinnamon4 #b eggs4 ,pour the milk on the cracker crumbs and spice4 ,add the butter1 and set away to cool4 ,beat together the yolks of the eggs and the sugar4 ,add this and the fruit to the cooled mixture4 ,beat the whites of the eggs to a stiff froth and stir them into the pudding4 ,turn the batter into a well buttered mould2 then cover closely and steam for five hours4 ,serve with a hot sauce4 ,this rule may be doubled1 making two small puddings1 one of which can be kept in a cool place for a couple of weeks4 ,steam it at least an hour when it is warmed up4 ,chester ,pudding4 #a gill of molasses4 #a gill of milk4 #a gill of beef suet1 chopped fine4 #c gills of flour4 #a gill of raisins4 #a_/b teaspoonful of soda4 #a teaspoonful of cinnamon4 #a_/h teaspoonful of mace4 #a_/b teaspoonful of salt4 ,juice and grated rind of a lemon4 ,put into a large bowl the suet1 molasses1 spice1 lemon1 and raisins1 and beat together for one minute4 ,dissolve the soda in the milk1 and add the milk to the ingredients in the bowl4 ,beat well1 and then add the flour4 ,beat for three minutes1 and turn into a buttered pudding dish4 ,steam for five hours1 and serve hot with wine sauce or any rich sauce4 ,wayne ,pudding4 #a_/b pint of flour4 #a gill of molasses4 #a gill of milk4 #b tablespoonfuls of butter4 #a_/b teaspoonful of salt4 #a_/b teaspoonful of soda4 #a_/d of a nutmeg1 grated4 #a teaspoonful of cinnamon4 #a gill of stoned raisins4 #a gill of stoned currants4 #a egg4 ,beat the butter to a cream1 and beat into it the molasses1 spice1 and salt4 ,dissolve the soda in the milk4 ,beat the egg till light1 and beat it into the butter and molasses4 ,now add the milk and soda4 ,add the flour next1 and finally the fruit1 beating the mixture well4 ,turn into a buttered mould and steam for three hours4 ,serve with a hot liquid sauce4 ,turkish ,pudding4 ,this is made the same as ,wayne pudding1 substituting prunes1 dates1 and figs for the currants and raisins4 ,these fruits must be washed1 and cut into small pieces4 ,use half a pint of the mixed fruit4 ,graham ,pudding4 #c gills of graham4 #a gill of sweet milk4 #a gill of stoned and chopped raisins4 #a_/b gill of molasses4 #a_/b teaspoonful of soda4 #a_/d teaspoonful of salt4 ,sift the graham into a bowl4 ,dissolve the soda in one tablespoonful of the milk4 ,add to this the remainder of the milk1 and the molasses and salt4 ,stir well1 and pour upon the graham4 ,beat the butter vigorously for five minutes2 then stir in the raisins4 ,turn the mixture into a buttered mould1 which should then be covered and placed in the steamer4 ,cook for four hours4 ,serve with golden or creamy sauce4 ,steamed ,indian ,pudding4 #a cupful of granulated corn meal4 #a_/b cupful of sour milk4 #a_/b cupful of chopped suet4 #a_/b cupful of molasses4 #a teaspoonful of salt4 #a level teaspoonful of soda4 ,mix the suet1 molasses1 and salt together4 ,dissolve the soda in a tablespoonful of cold water4 ,add to the sour milk1 and stir into the other ingredients4 ,now add the meal1 and beat well4 ,pour the batter into a well buttered mould1 and steam for four hours4 ,serve with molasses sauce4 ,steamed ,indian ,berry ,pudding4 ,when blueberries and blackberries are in season add half a pint of either kind of berries to the batter for steamed ,indian pudding1 and steam and serve as directed above4 ,steamed ,indian and ,apple ,pudding4 ,make the batter as directed for steamed ,indian pudding1 and add to it a cupful and a half of pared and sliced apples4 ,steam and serve the same as the plain ,indian pudding4 ,baked ,indian ,pudding4 #c pints of milk4 #b tablespoonfuls of corn meal4 #a gill of molasses4 #a tablespoonful of butter4 #a_/c teaspoonful of salt4 ,boil one pint of the milk1 and pour gradually upon the meal1 stirring all the time4 ,turn the mixture into the double-boiler and cook for half an hour1 stirring frequently4 ,at the end of that time take from the fire and add the molasses1 butter1 salt1 and the quart of cold milk4 ,add the milk gradually1 beating well4 ,pour the mixture into an earthen pudding dish that will just hold it1 and bake in a very slow oven for four hours4 ,when it has been cooking for one hour1 set the dish in a pan of hot water and cover with an earthen plate4 ,this would not be essential in a large pudding1 but a small one dries up in the long cooking unless these precautions be taken4 ,the pudding will be spoiled if the oven be hot enough to make it bubble4 ,mock ,indian ,pudding4 #a pint of milk4 #b tablespoonfuls of rice4 #a gill of molasses4 #a tablespoonful of butter4 #a_/b teaspoonful of cinnamon4 #a_/d teaspoonful of salt4 ,wash the rice and mix it with the other ingredients2 using1 however1 only half the butter4 ,turn into an earthen dish and bake slowly for two hours4 ,at the end of the first hour add the second half tablespoonful of butter1 and stir well4 ,serve with cream4 ,bread ,pudding4 #a_/b pint of stale bread4 #a pint of milk4 #a tablespoonful of sugar4 #a_/d teaspoonful of salt4 #a egg4 ,break the bread into small bits and measure it lightly4 ,let it soak in the milk1 in a cool place1 for two or three hours2 then mash it with a spoon4 ,beat the sugar1 salt1 and egg together1 and stir into the bread and milk4 ,pour into a small pudding dish and place the dish in a larger tin dish in which there is warm water enough to come within one inch of the top of the pudding dish4 ,place in a moderate oven and bake for about thirty-five minutes4 ,serve with vanilla or creamy sauce4 ,cake ,pudding4 ,put any kind of stale cake on a plate and in the steamer1 and steam for half an hour4 ,serve with a hot liquid sauce4 ,sponge ,pudding4 #a egg4 #a gill of sugar4 #a generous gill of flour4 #c tablespoonfuls of water4 #a heaped teaspoonful of baking powder4 #a_/d teaspoonful of salt4 #a tablespoonful of lemon juice4 ,beat the egg till light2 add the sugar1 and beat for five minutes2 then add the water1 salt1 and flavor1 and finally the flour1 with which the baking powder should be mixed4 ,turn into a well buttered pudding dish and bake in a moderate oven for about twenty-five minutes4 ,serve with a hot liquid sauce4 ,the lemon juice may be omitted4 ,cottage ,pudding4 #a_/b pint of sifted flour4 #a gill of milk4 #a gill of sugar4 #a tablespoonful of butter4 #a_/d teaspoonful of salt4 #a heaped teaspoonful of baking powder4 #a egg4 ,beat the butter to a cream2 then beat the sugar into it4 ,next add the unbeaten egg and beat vigorously for three or four minutes4 ,add the salt and milk1 and then the flour1 with which should be mixed the baking powder4 ,beat for a few seconds1 and1 turning the batter into a small1 well buttered pudding dish1 bake for about twenty-five minutes in a moderate oven4 ,serve with a hot liquid sauce4 ,the measure of flour is for pastry flour4 ,if the new-process flour be used1 measure a very scant half-pint4 ,lemon ,pudding4 #b rounded tablespoonfuls of granulated sugar4 #a tablespoonful of powdered sugar4 #c rounded teaspoonfuls of corn starch4 #a saltspoonful of salt4 #a tablespoonful of butter4 #b tablespoonfuls of milk4 #a gill of water4 ,the juice and grated rind of half a lemon4 #a egg4 ,mix the corn starch with three tablespoonfuls of water4 ,put the remainder of the water in a saucepan and set on to boil4 ,stir the mixed corn starch into this and cook for five minutes4 ,take from the fire and add the salt and the lemon2 reserving half a teaspoonful1 however4 ,beat the butter to a cream1 and gradually beat into it the granulated sugar1 then the yolk of the egg1 and finally the milk4 ,stir this mixture into the cooked ingredients1 and1 pouring all into a pudding dish that will hold about a pint1 bake in a moderate oven for twenty minutes4 ,let it cool for ten minutes4 ,beat the white of the egg to a stiff dry froth1 and beat into it the tablespoonful of powdered sugar1 and the reserved half teaspoonful of lemon juice4 ,spread this meringue on the pudding and bake for fifteen minutes with the oven door open4 ,serve this pudding very cold4 ,cream ,pudding4 #a pint of milk4 #b tablespoonfuls of flour4 #c tablespoonfuls of fruit juice1 or #a tablespoonful of wine4 #a_/c teaspoonful of salt4 #a gill of granulated sugar4 #b eggs4 ,illustration3 ,,double-,,boiler4 ,reserve half a gill of milk and put the remainder on the fire1 in the double-boiler4 ,mix the flour and salt to a smooth paste1 with the cold milk4 ,add to this mixture the eggs1 well beaten1 and stir into the boiling milk4 ,cook for eight minutes1 stirring three times4 ,turn the hot mixture into the pudding dish and spread the sugar over it4 ,wet the sugar with the wine or fruit juice1 and set away to cool4 ,the sugar and fruit juice make the sauce4 ,chocolate ,pudding4 #a egg4 #a pint of milk4 #b tablespoonfuls of corn starch4 #a tablespoonful of boiling water4 #c tablespoonfuls of sugar4 #a_/b teaspoonful of salt4 #a_/b teaspoonful of vanilla4 #a ounce of shaved chocolate 7one of the squares in a half-pound cake of chocolate74 ,reserve half a gill of milk and put the remainder on the fire1 in the double-boiler4 ,mix the cold milk with the corn starch and salt4 ,beat the egg well and add to the corn starch mixture4 ,stir this into the boiling milk1 and beat well4 ,put the shaved chocolate1 sugar1 and boiling water in a small frying-pan and set over a hot fire4 ,stir until the mixture is smooth and glossy2 then beat this into the pudding1 and cook for two minutes longer4 ,take from the fire and add the vanilla4 ,dip a mould in cold water and turn the pudding into it4 ,set away to cool4 ,at serving time turn out on a flat dish and surround with whipped cream2 or serve with plain cream and sugar4 ,a soft custard1 flavored with vanilla1 makes a good sauce for this pudding4 ,chocolate ,pudding1 ,no4 #b4 #a pint of milk4 #a tablespoonful of corn starch4 #a gill of granulated sugar4 #a ounce of chocolate4 #b eggs4 #b tablespoonfuls of powdered sugar4 #a tablespoonful of boiling water4 #a teaspoonful of vanilla4 #a_/d teaspoonful of salt4 ,reserve one gill of the milk and put the remainder on the fire1 in the double-boiler4 ,beat the yolks of the eggs well1 and add to them the sugar and salt4 ,mix the milk with the corn starch and add this to the sugar and yolks of eggs4 ,shave the chocolate and put it in a pan with two tablespoonfuls of sugar and one of boiling water4 ,stir over a hot fire until smooth and glossy1 and stir this mixture into the hot milk4 ,now add the corn starch mixture and stir well4 ,cook for eight minutes1 stirring often4 ,add half the vanilla1 and turn into a pudding dish4 ,let it stand in a cool place for ten minutes4 ,beat the whites of the eggs to a stiff dry froth1 and then gradually beat into them the powdered sugar and the remainder of the vanilla4 ,cover the pudding with this meringue and place in the oven4 ,cook for twelve minutes with the oven door open4 ,serve cold4 ,caramel ,pudding4 #a_/b pint of brown sugar4 #a_/b pint of water4 #a_/d of a box of gelatine4 #d egg whites4 #a_/b teaspoonful of vanilla4 ,soak the gelatine in one gill of cold water for two hours4 ,put the sugar and the other gill of water in a small saucepan and set on the fire4 ,boil until the mixture becomes a thick syrup4 ,now add the gelatine and vanilla1 and heat again to boiling point4 ,beat the whites of the eggs to a stiff1 dry froth4 ,pour the hot syrup slowly on the eggs1 beating briskly all the time4 ,turn the mixture into a mould1 and set away to cool4 ,when firm1 turn out on a flat dish1 and serve with a custard sauce4 ,custard ,sauce4 #c gills of milk4 #d egg yolks4 #c tablespoonfuls of sugar4 #a_/h teaspoonful of salt4 #a_/b teaspoonful of vanilla4 ,make this sauce as directed for soft custard4 7,see ,sweets1 page #bhi47 ,serve it cold4 ,corn ,starch ,pudding4 #b heaped tablespoonfuls of corn starch4 #a pint of milk4 #a_/b teaspoonful of salt4 ,reserve one gill of milk and put the remainder on the fire1 in the double-boiler4 ,mix the milk with the corn starch and salt1 and stir into the milk when it boils4 ,beat well1 and cook for ten minutes1 stirring often2 then turn into a pudding dish1 and let it stand for ten minutes4 ,serve with sugar and cream1 or with an egg or fruit sauce4 ,custard ,pudding4 #a-a_/b pints of milk4 #c eggs4 #a_/b teaspoonful of salt4 #c tablespoonfuls of sugar4 #a_/f of a nutmeg1 grated4 ,break the eggs into a bowl and add the sugar and salt4 ,beat well with a spoon1--never with an egg beater1 as they must not be light4 ,add the milk to them and turn into a small pudding dish4 ,place the dish in a pan of warm water and set in a very moderate oven4 ,bake the pudding until firm in the centre4 ,it should take not less than half an hour2 better longer1 as the slower the custard cooks the smoother and richer it will be4 ,the oven must not be hot enough to have the water boil4 ,test the custard by running a knife down the centre4 ,if it comes out clean the custard is done2 but if a milky substance clings to it1 cook the pudding a little longer4 ,the flavor may be cinnamon1 lemon1 or anything else one chooses4 ,cocoanut ,pudding4 #a_/b pint of milk4 #a_/b pint of stale sponge cake4 #a gill of grated cocoanut4 #a gill of sugar4 #a_/d teaspoonful of salt4 #b eggs4 ,grated yellow rind of half a lemon4 ,soak the cake in the milk for one hour4 ,beat the whites of the eggs to a stiff froth1 and beat into them the sugar and yolks of eggs4 ,stir this mixture into the cake and milk4 ,add the salt1 lemon rind1 and cocoanut4 ,turn the mixture into a buttered pudding dish1 and bake slowly for about thirty-five minutes4 ,serve cold4 ,tapioca ,pudding4 #a gill of flake or pearl tapioca4 #a-a_/b pints of milk4 #a_/b teaspoonful of salt4 ,wash the tapioca and let it soak over night in one pint of cold water4 ,in the morning pour off the water and add the milk4 ,cook for one hour in the double-boiler4 ,stir in the salt1 and cook for half an hour longer4 ,serve with sugar and cream1 or with preserved fruit4 ,the hot pudding may be turned into a mould which has been dipped in cold water4 ,let it stand in a cool place for several hours2 then turn out on a flat dish1 and pour preserved fruit around it4 ,oatmeal ,pudding4 #a gill of oatmeal4 #a_/b gill of raisins4 #c gills of water4 #a_/b teaspoonful of salt4 ,put the water and raisins in a stewpan2 cover1 and simmer for half an hour4 ,at the end of that time stir in the salt and oatmeal4 ,boil rapidly for one minute2 then set the stewpan back where the contents will only simmer for one hour4 ,rinse a mould or bowl in cold water and turn the pudding into it4 ,set away to cool4 ,serve with sugar and cream4 ,boiled ,rice ,pudding4 #a gill of rice4 #a pint of milk4 #a_/b teaspoonful of salt4 ,wash the rice in three waters1 rubbing it well between the hands4 ,put it on the fire in one pint of cold water1 and let it cook for ten minutes4 ,drain off the water and add the salt and milk2 then cook in the double-boiler for two hours4 ,do not stir it while it is cooking4 ,serve hot with sugar and cream4 ,if raisins be liked mix a gill of them with the rice when the milk is added4 ,rice ,balls4 ,cook the rice the same as for boiled rice pudding4 ,wet small custard cups or after-dinner coffee cups in cold water and fill them with the hot pudding4 ,let them stand where they will keep warm until serving time2 then turn them out on a flat dish and put a bit of bright jelly on top of each ball4 ,serve with soft custard4 ,the rice ball must be hot and the custard cold4 ,cold ,rice ,pudding4 #c tablespoonfuls of rice4 #c tablespoonfuls of sugar4 #a level tablespoonful of corn starch4 #a_/b teaspoonful of salt4 #a-a_/b pints of milk4 ,flavor to taste4 ,wash the rice and soak it in cold water for an hour4 ,pour off this water and put the rice on the fire in a pint of cold water4 ,when this boils1 drain off the water and add a pint of milk4 ,cook in the double-boiler for an hour4 ,mix the corn starch with a gill of cold milk and add to the rice mixture4 ,let this cook ten minutes longer2 then add the sugar1 salt1 the remainder of the cold milk1 and the flavor1 which may be the grated yellow rind of an orange or lemon1 a slight grating of nutmeg1 or a teaspoonful of vanilla or lemon extract4 ,if cinnamon be liked1 a piece about four inches long may be cooked with the rice and milk1 and be removed when the sugar and salt are added4 ,stir the mixture well1 and turn into a pudding dish4 ,bake in a moderate oven for half an hour1 and put away to cool4 ,this pudding does not require a sauce4 ,english ,rice ,pudding4 #a gill of chopped suet4 #a gill of stoned raisins4 #a heaped gill of rice4 #a level teaspoonful of salt4 #a gill of sugar4 #a quart of milk4 ,wash the rice1 and mix it with the suet1 sugar1 raisins1 and salt4 ,add one pint of the milk2 then place in a very moderate oven and cook for half an hour4 ,at the end of that time stir in the second pint of milk1 and continue cooking slowly for two hours4 ,serve hot4 ,baked ,rice ,pudding4 #a gill of rice4 #a quart of milk4 #a gill of raisins4 #a_/b teaspoonful of salt4 #c tablespoonfuls of sugar4 #a tablespoonful of cinnamon4 ,wash the rice and put it in a pudding dish with the sugar1 salt1 cinnamon1 raisins1 and a pint of the milk4 ,bake in a slow oven for one hour1 stirring it twice in that time4 ,add the second pint of milk and cook an hour and a half longer4 ,serve hot4 ,this pudding does not require a sauce4 ,hot ,farina ,pudding4 #a pint of milk4 #c level tablespoonfuls of farina4 #a_/b teaspoonful of salt4 ,put the milk in the double-boiler4 ,measure the farina into a cup4 ,when the milk boils1 add the salt1 and1 with a tablespoon1 stir the milk rapidly4 ,when it is well in motion begin to sprinkle in the farina1 stirring all the while4 ,beat the mixture well1 and cook for thirty minutes4 ,serve with sugar and cream4 ,cold ,farina ,pudding4 #a pint of milk4 #b level tablespoonfuls of farina4 #a_/b teaspoonful of salt4 #a tablespoonful of sugar4 #a_/b teaspoonful of vanilla4 ,put the milk in the double-boiler and set on the fire4 ,when it boils1 stir rapidly until all parts are in motion4 ,continue the stirring1 and sprinkle in the farina4 ,now add the salt1 and cook for forty minutes2 then beat in the sugar and flavor4 ,dip a mould in cold water and turn the hot mixture into it4 ,set away to cool4 ,serve with sugar and cream1 or any kind of preserved fruit4 ,farina ,fruit ,pudding4 ,make the pudding the same as for cold farina1 omitting the sugar and flavor4 ,when it is cooked1 add to it one gill of preserved jelly or marmalade4 ,turn into the mould and set away to cool4 ,serve with plain or whipped cream and sugar1 or with soft custard4 ,rose ,pudding4 #a_/d package of pink gelatine1 generous measure4 #a gill of sherry4 #a gill of boiling water4 #a gill of cold water1 scant4 #a gill of sugar4 #a lemon4 ,soak the gelatine in the cold water for two hours2 then pour the boiling water on it1 keeping it in the same bowl in which it has been soaked4 ,add the sugar1 and stir until the sugar and gelatine are dissolved4 ,now put in the wine and lemon juice4 ,strain the liquid into a large bowl and let it stand until cold2 then place the bowl in a pan and surround it with water and ice4 ,as soon as the liquid begins to thicken1 beat it with a beater or a whisk until it is light and spongy4 ,it will then be of a rose-pink color4 ,rinse a mould in cold water and pour the pudding into it4 ,set in a cold place for an hour or more4 ,at serving time dip the mould in tepid water1 to loosen the pudding4 ,wipe the outside of the mould and see to it that the pudding comes away from the sides4 ,turn out on a flat dish and serve with a custard sauce in a separate dish2 or1 this pudding may be served with whipped cream heaped around it2 in which case the custard is1 of course1 omitted4 ,uncolored gelatine may be used1 if more convenient1 and the pudding be colored with liquid cochineal4 ,snow ,pudding4 #a_/d box of gelatine4 #a_/h gill of cold water4 #a_/b pint 7scant7 of boiling water4 ,juice of one lemon4 #a_/b pint of sugar4 ,whites of two eggs4 ,soak the gelatine in the cold water for two hours4 ,pour upon this the boiling water1 and stir until the gelatine is dissolved2 then add the sugar and lemon juice1 stirring until the sugar is dissolved4 ,set the bowl in a pan of cold water to cool2 ice water is the best4 ,stir frequently2 and when it begins to congeal1 add the unbeaten whites of the eggs1 and beat constantly until the mixture becomes a thick1 white sponge that will just pour4 ,immediately pour it into a mould that has been dipped in cold water1 and set away to become firm4 ,at serving time dip the mould in tepid water and turn the pudding out on a flat dish4 ,pour the sauce around it1 or serve in a separate dish4 ,make the sauce by the rule for custard sauce for snow blancmange4 ,snow ,pudding1 ,no4 #b4 #a_/b pint of boiling water4 #a_/b gill of cold water4 #b tablespoonfuls of corn starch4 #b tablespoonfuls of sugar4 #b tablespoonfuls of lemon juice4 ,whites of two eggs4 ,put the sugar1 lemon juice1 and boiling water in a small saucepan1--not tin1--and set on the fire4 ,mix the cold water with the corn starch and stir into the boiling liquid4 ,put the saucepan in another pan of boiling water1 and1 after covering1 cook the mixture for ten minutes4 ,beat the whites of the eggs to a stiff1 dry froth1 and stir them into the cooked corn starch4 ,wet a mould in cold water and turn the mixture into it4 ,set away to cool4 ,serve with a custard sauce made the same as for snow blancmange4 ,orange ,snow ,pudding4 #a_/d box of gelatine4 #a_/b gill of cold water4 #a gill of boiling water4 #a-a_/b gills of orange juice4 ,whites of two eggs4 ,make this pudding the same as snow pudding ,no4 #a1 and serve with the same kind of sauce4 ,snow ,blancmange4 #a pint of milk4 #b rounded tablespoonfuls of corn starch4 #b tablespoonfuls of sugar4 #a_/c teaspoonful of salt4 ,whites of two eggs4 #b_/c teaspoonful of vanilla1 or #a_/d teaspoonful of almond4 ,reserve one gill of the milk1 and1 putting the remainder in the double-boiler1 set it on the fire4 ,mix the cold milk with the corn-starch4 ,when the milk boils1 stir in the corn starch and cold milk4 ,add the sugar and salt1 and beat well4 ,replace the cover of the boiler and cook the pudding for ten minutes4 ,beat the whites of the eggs to a stiff dry froth4 ,add the flavor and the whites of the eggs to the pudding1 stirring gently1 but mixing well4 ,dip a mould in cold water and turn the pudding into it4 ,set away to cool4 ,serve with custard sauce or with sugar and cream4 ,custard ,sauce4 #a pint of milk4 #a whole egg and two yolks4 #c tablespoonfuls of sugar4 #a_/b saltspoonful of salt4 ,flavor the same as used for pudding4 ,beat the eggs1 sugar1 and salt together4 ,add the milk1 and1 putting the sauce in the double-boiler1 set it on the fire4 ,stir all the time until the custard thickens4 ,it will take about five minutes if the water in the lower boiler was boiling when the upper boiler with its contents was put on the fire4 ,cool1 and add the flavor4 ,,pudding ,,sauces4 ,wine ,sauce4 #a gill of powdered sugar4 #b tablespoonfuls of butter4 #c tablespoonfuls of wine4 #c tablespoonfuls of hot milk4 ,beat the butter to a cream and gradually beat into it the powdered sugar4 ,when this mixture becomes light and frothy1 beat in the wine1 a tablespoonful at a time4 ,when all the wine has been beaten in1 place the bowl in a pan of boiling water4 ,add the hot milk slowly1 beating all the time4 ,take the bowl from the hot water immediately1 and the sauce will be ready to use4 ,foaming ,sauce4 #b tablespoonfuls of butter4 #a gill of powdered sugar4 ,white of one egg4 #c tablespoonfuls of sherry4 ,beat the butter to a cream4 ,gradually beat into it the powdered sugar4 ,now add the well beaten white of the egg1 and beat for two minutes longer4 ,add the wine1 a spoonful at a time1 and continue beating until the mixture is perfectly smooth4 ,place the bowl in a pan of boiling water and stir for three minutes4 ,serve in a hot bowl4 ,creamy ,sauce4 #a gill of powdered sugar4 #b heaped tablespoonfuls of butter4 #b tablespoonfuls of wine4 #b tablespoonfuls of milk4 ,beat the butter to a cream1 and gradually beat in the powdered sugar4 ,now beat in the wine1 a little at a time4 ,next add the milk1 half a spoonful at a time1 beating until perfectly smooth4 ,place the bowl in a pan of boiling water1 and stir the sauce for about two minutes4 ,half a teaspoonful of vanilla may be substituted for the wine4 ,fruit ,sauce4 #a gill of jelly or preserves4 ,white of one egg4 ,beat the white of the egg to a stiff dry froth1 and gradually beat into it the jelly or fruit4 ,egg ,sauce4 #a gill of powdered sugar4 #a egg4 #b tablespoonfuls of milk4 #a_/b a teaspoonful of vanilla1 lemon1 or orange extract4 ,beat the white of the egg to a stiff dry froth1 and gradually beat into it the powdered sugar4 ,now add the yolk of the egg1 the flavor1 and the milk4 ,serve at once4 ,vinegar ,sauce4 #a cupful of sugar4 #a level tablespoonful of flour4 #a cupful of boiling water4 #a tablespoonful of butter4 #a_/d teaspoonful of salt4 #b tablespoonfuls of vinegar4 #a_/d nutmeg1 grated4 ,mix the flour and sugar together1 and pour the boiling water upon the mixture4 ,add the salt1 butter1 nutmeg1 and vinegar1 and simmer for ten minutes4 ,molasses ,sauce4 #a gill of molasses4 #a gill of sugar4 #a gill of water4 #a teaspoonful of flour4 #a tablespoonful of butter4 #a_/d teaspoonful of salt4 #a tablespoonful of lemon juice1 or #a_/b tablespoonful of vinegar4 ,mix the flour and sugar together4 ,pour the boiling water upon it4 ,add the molasses1 and place on the range4 ,simmer for ten minutes2 then add the other ingredients1 boil up once and serve4 ,clear ,sauce4 #a gill of water4 #a gill of sugar4 ,flavor4 ,put the water and sugar in a small saucepan and set on the fire4 ,simmer for twelve minutes1 and add any flavor you wish4 ,if wine1 three tablespoonfuls4 ,clear ,lemon ,sauce4 ,put into a saucepan one gill of sugar1 a gill and a half of water1 a thin slice of the yellow rind of lemon1 and a slight grating of nutmeg4 ,cook gently for ten minutes2 then add two tablespoonfuls of lemon juice1 and serve4 ,cinnamon ,sauce4 #a level tablespoonful of flour4 #a_/b tablespoonful of butter4 #a_/h teaspoonful of salt4 #a_/b cupful of sugar4 #a cupful of boiling water4 ,a piece of stick cinnamon about three inches long4 ,mix the sugar and flour together and pour the boiling water upon the mixture1 stirring all the while4 ,add the cinnamon1 and place the saucepan on the fire4 ,simmer for ten minutes2 then add the other ingredients and cook for two minutes longer4 ,strain and serve4 ,nutmeg ,sauce4 #a gill of sugar4 #a gill of boiling water4 #a teaspoonful of flour4 #a_/d of a nutmeg1 grated4 #a tablespoonful of butter4 #a saltspoonful of salt4 ,mix the flour1 sugar1 and nutmeg together1 and pour the boiling water on them4 ,place on the fire1 and stir until the mixture begins to boil4 ,simmer for ten minutes2 then add the salt and butter4 ,boil up once and serve4 ,any flavor may be substituted for the nutmeg4 ,this is one of the simplest and most useful pudding sauces made4 ,italian ,sauce4 #a gill of sugar4 #a gill of water4 ,a slight grating of the yellow rind of a lemon4 #a tablespoonful of lemon juice4 ,a slight grating of nutmeg4 #a teaspoonful of butter4 ,whites of two eggs4 ,boil the sugar1 water1 nutmeg1 and the rind of lemon for fifteen minutes4 ,when this mixture has been boiling for ten minutes1 begin to beat the whites of the eggs to a stiff dry froth4 ,add the butter and lemon juice to the boiling syrup2 then1 when all boils up1 pour the syrup in a thin stream on the whites of the egg1 beating constantly4 ,beat for two minutes and the sauce will be ready to serve4 ,it is particularly good for any kind of moist1 steamed1 or baked pudding4 ,golden ,sauce4 #b tablespoonfuls of butter4 #a gill of powdered sugar4 #a egg4 #a_/b teaspoonful of vanilla extract4 ,beat the butter to a cream4 ,gradually beat into it the powdered sugar4 ,next add the yolk of the egg1 and beat well4 ,beat the white of the egg to a stiff froth and stir into the sauce4 ,add the flavor4 ,place the bowl in a pan of boiling water and cook for four minutes1 stirring all the time4 ,three tablespoonfuls of wine may be substituted for the vanilla4 ,hot ,cream ,sauce4 #a egg4 #a_/b cupful of powdered sugar4 #a teaspoonful of corn starch4 #a teaspoonful of butter4 #a teaspoonful of vanilla extract4 #a cupful of boiling milk or cream4 ,beat the white of the egg to a stiff1 dry froth2 then gradually beat into it the powdered sugar and corn starch4 ,next add the yolk of the egg and beat well4 ,pour upon this the cupful of boiling milk1 and place on the fire4 ,stir until it boils1 then add the butter and vanilla1 and serve4 ,any other flavor may be substituted for the vanilla4 ---------------------------------------- -------------------------------- ,,chapter ,,xix4 ,,sweets4 ,soft ,custard4 #a pint of milk4 #b large tablespoonfuls of sugar4 #c eggs4 #a_/h teaspoonful of salt4 ,flavor4 ,beat the eggs and sugar together for six minutes1 and add a gill of cold milk to them4 ,put the remainder of the milk in the double-boiler and set on the fire4 ,when this milk comes to the boiling point1 pour it over the ingredients in the bowl1 and stir well4 ,turn the mixture into the double-boiler1 and1 placing it on the fire1 cook1 stirring all the while1 until the custard will coat the spoon4 ,it will take about five minutes4 ,take from the fire1 and instantly turn into the cold bowl4 ,stir constantly until it begins to cool4 ,should it grow thin as it cools1 you may know that it has not cooked enough2 in which case it should be returned to the double-boiler and cooked a little longer4 ,if1 on the other hand1 it begins to look slightly curdled on taking it from the fire1 it has cooked too much4 ,in that case1 pour it back and forth from one bowl to another1 holding the bowl from which it is poured quite high1 and the custard will become smooth again1 unless it be very much overdone4 ,soft custard is one of the easiest dishes for dessert that one can make1 and one of the most useful2 but only experience will enable one to detect the changes in the cooking mixture4 ,it is impossible to give exact time4 ,when eggs are cheap allow four2 for this dish is improved by the use of a generous number4 ,the yolks of the eggs make a richer custard than when the whole egg is used4 ,if the whites be required for any other purpose1 you may use even half a dozen yolks4 ,baked ,cup ,custards4 ,make these the same as the custard pudding1 and pour into four custard cups4 ,place the cups in a pan of warm water and bake in a moderate oven until firm in the centre4 ,steamed ,cup ,custards4 ,make the same as the baked custards1 but steam over boiling water until firm in the centre4 ,tapioca ,custard4 #b tablespoonfuls of tapioca4 #a cupful of cold water4 #a pint of milk4 #a large egg4 #a gill of sugar4 #a_/b teaspoonful vanilla extract4 #a_/d teaspoonful of salt4 ,wash the tapioca in cold water2 then put it in a bowl with the cupful of cold water and soak it over night4 ,in the morning put the milk in a double-boiler and set on the fire4 ,beat together the sugar1 eggs1 and salt4 ,drain off any water the tapioca may not have absorbed4 ,add the tapioca to the eggs and sugar1 and1 as soon as the milk boils1 stir in this mixture4 ,cook for five minutes1 stirring all the time4 ,take from the fire and add the vanilla extract4 ,pour into a bowl and set away to cool4 ,at serving time pour the pudding into a glass dish4 ,it should be icy cold4 ,rennet ,custard4 #a pint of sweet milk4 #b tablespoonfuls of sugar4 #a_/h of a nutmeg4 #a tablespoonful of rennet wine1 or #a_/b tablespoonful of essence of rennet4 ,make the milk blood-warm1 and then add the sugar and rennet wine1 stirring only enough to mix the ingredients4 ,pour this into glass custard cups1 and grate the nutmeg over the custards4 ,let them stand in a warm room until the mixture becomes firm2 then set in a cold place until serving time4 ,the prepared rennet1 which can be bought in small bottles1 may be substituted for the rennet wine4 ,slip4 #a pint of milk4 #b tablespoonfuls of sugar4 #a tablespoonful of rennet wine4 #b tablespoonfuls of sherry4 ,have the milk blood-warm1--about one hundred degrees4 ,flavor it1 and pour it into the dish in which it is to be served4 ,now add the rennet wine1 and stir gently1 to mix it4 ,let the dish stand in the warm room until the mixture has stiffened2 then place it in the refrigerator1 or in a cold room1 until the time to serve4 ,the slip must not be disturbed until you are ready to serve it on the table1 as it may separate into curds and whey when once broken4 ,strawberry ,bavarian ,cream4 #a pint of strawberries4 #a gill of sugar4 #a_/b gill of boiling water4 #a gill of cold water1 scant measure4 #a_/d package of gelatine4 #a quart of whipped cream4 ,pick over the strawberries1 put them in a bowl with the sugar1 and crush well4 ,let them stand for two hours4 ,soak the gelatine in the cold water for two hours4 ,next whip the cream4 ,rub the strawberries and sugar through a strainer into a large bowl4 ,pour the boiling water on the gelatine1 and when this is dissolved1 add it to the strained strawberries4 ,place the bowl in a pan of ice-water and let it stand1 stirring all the time1 until it begins to thicken4 ,immediately add the whipped cream1 stirring it in gently4 ,pour the cream into a mould1 which has been dipped in cold water1 and set away to harden4 ,at serving time dip the mould in tepid water1 turn out the cream on a large flat dish1 and heap whipped cream around it4 ,one pint and a half of cream will give enough whipped cream to make the dish and to serve with it4 ,sea ,moss ,farina ,blancmange4 #a pint of milk4 #a even teaspoonful of sea moss farina4 #a saltspoonful of salt4 #a tablespoonful of sugar4 #a_/b teaspoonful of flavor4 ,put the farina in a bowl1 and gradually pour the milk over it1 stirring until smooth4 ,turn into the double-boiler and cook1 stirring frequently1 until the mass looks white2 then add the sugar1 salt1 and flavor4 ,rinse a mould in cold water1 and turn the blancmange into it4 ,set away in a cool place to harden4 ,it should have three or four hours for this4 ,serve with powdered sugar and cream4 ,chocolate ,blancmange4 ,make as directed for the sea moss farina4 ,while it is cooking put into a small pan two tablespoonfuls of shaved chocolate1 two tablespoonfuls of sugar1 and one of hot water4 ,stir over a hot fire until smooth and glossy2 then stir into the hot blancmange4 ,pour into moulds and set away to harden4 ,moss ,blancmange4 #a gill of ,irish moss4 #a quart of milk4 #b tablespoonfuls of sugar4 #a saltspoonful of salt4 #a teaspoonful of vanilla or lemon extract4 ,measure the moss loosely4 ,wash it and pick out all the pebbles and seaweed4 ,continue washing it until every particle of sand is removed4 ,put it in the double-boiler with the cold milk1 and place on the fire4 ,cook for twenty minutes1 stirring frequently2 then add the salt1 and strain into a bowl4 ,now add the sugar and flavor4 ,rinse a bowl in cold water1 and1 after turning the blancmange into it1 set it away to harden4 ,serve with powdered sugar and cream4 ,wine ,jelly4 #a_/b package of gelatine4 #a_/b pint of wine4 #a pint of water4 #b lemons4 #a_/b pint of sugar4 ,soak the gelatine in a gill of cold water for two hours4 ,heat the remainder of the water to the boiling point1 and pour it upon the soaked gelatine4 ,add the sugar1 lemon juice1 and wine4 ,place the bowl in a pan of boiling water and stir until the liquid is clear4 ,strain through a napkin and pour into moulds4 ,set away to harden4 ,cider ,jelly4 #a_/b package of gelatine1 scant measure4 #a_/b pint of sugar4 #a-a_/b pints of cider4 ,soak the gelatine in half a pint of the cider for two hours4 ,heat the rest of the cider to the boiling point and pour it on the soaked gelatine4 ,add the sugar1 and place the bowl in a pan of boiling water4 ,stir until the liquid is clear2 then strain1 pour into a mould1 and set away to harden4 ,lemon ,jelly4 #a_/b package of gelatine4 #a gill of cold water4 #a gill of lemon juice4 #a pint of boiling water4 #a_/b pint of sugar4 ,a few strips of the thin yellow rind of a lemon4 ,soak the gelatine for two hours in the cold water4 ,pour the pint of boiling water on the lemon rind and let it stand for two hours4 ,at the end of that time place on the fire2 and when it boils pour it over the soaked gelatine4 ,now add the sugar1 and1 placing the bowl in a pan of boiling water1 stir until the liquid is clear4 ,strain through a coarse napkin1 and1 turning into a mould1 set away to harden4 ,in hot weather be generous in the measure of gelatine4 ,orange ,jelly4 #a_/b a package of gelatine4 ,enough oranges to yield #a_/b pint of juice4 #a_/b pint of boiling water4 #a_/b pint of sugar4 ,the juice of one lemon4 #a gill of cold water4 ,soak the gelatine in the cold water for two hours4 ,squeeze the oranges1 grating the thin yellow rind from one into the juice2 but be careful not to grate off any of the white skin4 ,add the lemon juice4 ,pour the boiling water on the soaked gelatine4 ,add the sugar1 and place the bowl in a pan of boiling water4 ,now add the fruit juice1 and stir until the liquid is clear4 ,strain through a napkin and pour into moulds4 ,set away to harden4 ,whipped cream is a desirable addition to this jelly when it is served4 ,strawberry ,jelly4 ,make in the same way as the orange jelly1 using half a pint of strawberry juice4 ,raspberry ,jelly4 ,make in the same way as orange jelly1 using raspberry juice4 ,blackberry ,jelly4 ,use a pint of blackberry juice and half a pint of water1 and proceed as for orange jelly4 ,coffee ,jelly4 #a_/b package of gelatine4 #a gill of cold water4 #a gill of boiling water4 #a pint of hot coffee4 #a_/b pint of sugar4 #a tablespoonful of lemon juice4 ,soak the gelatine in the cold water for two hours or more4 ,pour the boiling water and hot coffee on this4 ,add the sugar and lemon juice4 ,set the bowl in a pan of boiling water and stir until all the sugar is dissolved2 then strain through a coarse napkin and turn into a mould4 ,set away in a cold place for six or more hours4 ,serve with whipped cream1 or with plain cream and sugar4 ,,directions ,,for ,,freezing4 ,illustration3 ,,mallet ,,and ,,ice-,,bag4 ,the mixture to be frozen should be icy cold4 ,put it in the freezing can1 and place this in position in the wooden tub4 ,see that every part of the freezer is properly fastened1 and that the can and beater work with ease when the crank is turned4 ,pound the ice in a bag until it is almost as fine as snow4 ,put a layer of ice in the freezer1 having it come about one third the height of the tin can4 ,now add a layer of salt1 and1 with a wooden paddle or a flat stick1 pack the salt and ice as solid as possible4 ,continue this until the salt and ice come to the top of the tin can4 ,work the freezer occasionally1 that the mixture may be more firmly packed4 ,now begin to turn the crank slowly for ten minutes2 then turn rapidly for ten minutes longer1 at the end of which time the mixture should be frozen into a light1 thick mass4 ,take off the cross-piece2 next wipe the top of the tin can2 take out the beater1 scrape off all the frozen mixture1 and return it to the freezer4 ,work a strong iron spoon up and down in the cream until the mass becomes compact and light4 ,place a piece of white or brown paper over the can1 and then put on the cover and replace the cross-piece4 ,put a piece of woollen carpet over the tub and set away in a cold place4 ,in warm weather it will be necessary to repack the cream4 ,to do this1 place the freezer on the edge of the sink and take the stopper from the lower part of the tub4 ,this will allow the water to pass off4 ,now put back the stopper and pack with enough salt and ice to come over the cover of the tin can4 ,for a two-quart freezer allow for the first packing one pint and a half of salt and enough ice to pack hard to the top of the wooden tub4 ,snow may be used in winter4 ,if the snow should be very dry1 sprinkle a little water over each layer before it is packed down4 ,never let the water off while freezing1 unless there be danger of its coming up to the cover of the tin can4 ,in that case take out the stopper and let off only enough water to be assured that the rest cannot get into the tin can4 ,the water is essential to the freezing of the cream4 ,when the frozen mixture has been used1 and the ice has melted1 pour the water into a strainer1 and save the salt to use when freezing again4 ,vanilla ,ice ,cream4 #c gills of milk4 #a pint of cream1 generous measure4 #a_/b pint of sugar4 #a tablespoonful of flour4 #a egg4 #a tablespoonful of vanilla4 ,set the milk on the fire1 in the double-boiler4 ,put the flour1 half the sugar1 and the unbeaten egg in a bowl1 and beat until light4 ,stir this into the boiling milk1 and cook for fifteen minutes1 beating frequently4 ,on taking from the fire1 add the remainder of the sugar and the cream4 ,beat well1 and set away to cool4 ,when cold1 add the flavor1 and freeze4 ,any other flavor may be substituted for vanilla4 ,for coffee ice cream use three tablespoonfuls of the extract of coffee2 for lemon1 three fourths of a tablespoonful of lemon extract4 ,chocolate ,ice ,cream4 ,make the foundation the same as for vanilla cream4 ,shave one ounce of plain chocolate and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water4 ,stir this over a hot fire until smooth and glossy2 then stir it into the cooking mixture4 ,finish with the cream and sugar1 the same as when making the vanilla cream1 and freeze4 ,pistachio ,ice ,cream4 ,make the cream the same as for vanilla ice cream1 but flavor with a teaspoonful of pistachio extract and half a teaspoonful of almond4 ,color with one eighth of a teaspoonful of the green coloring that can be bought of first-class grocers4 ,this is a delicious cream4 ,be sure to get the flavor and coloring of a reputable manufacturer4 ,peach ,ice ,cream4 #a-a_/b pints of cream4 #a pint of fresh1 ripe peaches4 #c gills of sugar4 #a_/e teaspoonful of almond extract4 ,after paring and stoning the peaches1 mash them in a bowl with the sugar and let them stand for an hour or more2 then rub them through a fine strainer1 and add the cream and almond to them4 ,freeze4 ,a little liquid cochineal may be added to the cream to give it color4 ,strawberry ,ice ,cream4 #a quart of strawberries4 #c gills of sugar4 #a-a_/b pints of cream4 ,hull the strawberries and mash them in a bowl with the sugar4 ,let them stand for two or more hours2 then rub through a strainer fine enough to keep back the seeds4 ,add the cream1 and freeze4 ,lemon ,sherbet4 #c gills of sugar4 #a-a_/b pints of water4 #e lemons4 ,boil the sugar and water together for twenty minutes4 ,cool the syrup1 add the lemon juice1 and freeze4 ,orange ,sherbet4 #c gills of sugar4 #aj oranges4 #a lemon4 #a-a_/b pints of water4 ,grate the thin yellow rind of three oranges into a bowl4 ,squeeze the juice of two oranges on this and let the mixture stand for an hour or more4 ,boil the sugar and water together for thirty minutes4 ,add the orange and lemon juice to this4 ,strain the juice in which the rind has been soaking1 and add to the mixture4 ,freeze4 ,in grating the orange rind great care must be taken not to go beyond the thin yellow surface4 ,if the grating be deep1 the sherbet will be bitter4 ,the juices of any acid fruit may be made very sweet1 diluted with water1 and frozen4 ,milk ,sherbet4 #a pint of milk4 #a_/b gill of boiling water4 #c tablespoonfuls of powdered sugar4 #b lemons4 #a gill granulated sugar4 #a_/b tablespoonful of corn starch4 ,cut the thin yellow rind from the lemon and put it in a bowl4 ,pour the water on the rind4 ,cover the bowl and set it on the back part of the range for half an hour4 ,mix the lemon juice and powdered sugar together4 ,when the rind has steeped for half an hour1 strain the water on the lemon juice and sugar4 ,mix the corn starch with three tablespoonfuls of milk4 ,put the remainder of the milk on to boil in the double-boiler4 ,stir the corn starch mixture into the boiling milk1 and1 after adding the sugar1 cook for ten minutes4 ,cool this mixture1 and then freeze for ten minutes4 ,take the cover from the freezer and stir the lemon mixture into the cream4 ,put on the cover and finish freezing4 ,peach ,ice4 #a quart of sliced ripe peaches4 #a-a_/b gills of sugar4 #a-a_/b pints of water4 ,boil the sugar and water until the syrup is reduced to one pint4 ,mash the peaches fine1 and rub through a strainer4 ,add the syrup to the strained fruit1 and freeze4 ,apricot ,ice4 #a_/b can of apricots4 #a_/b pint of water4 #a_/b pint of sugar4 ,rub the apricots through a sieve4 ,add the water and sugar to the strained fruit1 and freeze4 ,the sugar and water may be boiled together for fifteen minutes1 and1 when cold1 added to the strained apricot4 ,this will give a smoother and richer ice4 ---------------------------------------- -------------------------------- ,,chapter ,,xx4 ,,beverages4 ,tea4 ,,the making of a good cup of tea is one of the simplest things in the world4 ,use an earthenware or china teapot4 ,fill it with boiling water and let stand for four or five minutes2 then pour out the water1 leaving not a drop in the pot4 ,put the dry tea into the warm pot and after putting on the cover1 set back where it will keep warm for a few minutes2 then pour the boiling water on the tea and send to the table4 ,this is for all the light kinds of tea1 such as ,oolong or black tea4 ,english breakfast tea should steep on the fire for a few minutes1 to suit most tastes4 ,if made without this steeping1 it has a much brighter and fresher flavor1 but it lacks the body so much prized by lovers of this beverage4 ,the proportions of tea and water vary with the taste of the family or individual4 ,the old rule of a teaspoonful for each person and a teaspoonful for the pot1 makes rather strong tea1 if three gills of water be allowed for each person4 ,the water must be boiling when it is poured on the dry tea4 ,many people seem to think that1 if it has boiled some time in the past1 it will suffice simply to have it hot when the tea is made4 ,but if water boil a long time all the gases will be driven off1 and the water become flat and flavorless4 ,such water is unfit for the making of tea and coffee4 ,keep the teakettle clean1 by washing it out every day1 and always fill the kettle with fresh water when preparing to make tea or coffee4 ,the ,oolong and all light teas deteriorate with age1 whereas ,english breakfast tea improves4 ,coffee4 ,illustration3 ,,coffee-,,mill4 ,much of the quality of a cup of coffee depends upon the berry1 and the process of making4 ,there are two classes of berries3 the strong and the mild4 ,to the strong belong the ,rio and ,santas2 to the mild1 the ,java1 ,mocha1 ,maracaibo1 and others4 ,the last named kinds are usually the highest priced4 ,coffee should not be roasted a long time before it is ground4 ,few housekeepers roast their own coffee4 ,only a small amount of the roasted article should be bought at a time4 ,it should be kept in an air-tight jar and in a dry place4 ,do not buy the coffee already ground1 for it loses its fine flavor more rapidly when in the ground form than when whole4 ,have a small mill1 that can be regulated to grind coarse or fine4 ,a mixture of two or more kinds of coffee gives the most satisfactory results4 ,two thirds ,java or ,maracaibo with one third ,mocha will give a rich1 smooth coffee4 ,if the flavor be desired strong1 one part ,java1 one part ,mocha1 and one part ,rio may be used4 ,if economy must be practised1 all ,rio may be taken4 ,if the roasted coffee be thoroughly heated just before or after it has been ground1 and if1 after being taken from the fire1 but while still hot1 a little butter be stirred into it1 the beverage will be much richer and smoother2 or the entire purchase may be thoroughly heated at one time1 and the butter be stirred into it then4 ,allow a generous tablespoonful of butter to a pound of coffee4 ,there are many methods of making coffee4 ,two of the best are given below4 ,boiled ,coffee4 #b tablespoonfuls of coarsely ground coffee4 #a pint of boiling water4 #b tablespoonfuls of cold water4 #a_/h saltspoonful of salt4 ,scald the coffee-pot with boiling water4 ,put the dry coffee into it and pour the boiling water upon it4 ,place on the fire1 and1 when it begins to boil1 draw the pot back where the coffee will just bubble for five minutes4 ,at the end of that time add the salt and cold water4 ,set the pot back where the coffee cannot boil1 and let it stand for two or three minutes2 then serve4 ,there is a coffee settler in the market which can be used instead of the salt and water4 ,an egg makes the coffee richer in flavor1 and clears it perfectly4 ,one small egg will answer for six or eight tablespoonfuls of coffee4 ,the egg1 shell and all1 should be broken into a cup and beaten4 ,after using what is required1 cover the cup and put it in a cold place4 ,this will keep for two or three days4 ,when an egg is used for clearing the coffee it should be stirred into the dry grounds1 and be cooked with the coffee4 ,if one wish the beverage stronger or weaker1 increase or diminish the amount of the ground berry4 ,filtered ,coffee4 ,illustration3 ,,coffee ,,biggin4 ,coffee biggins come expressly for making filtered1 or 8drip0 coffee4 ,there are two compartments to this pot4 ,in the upper one there is a double strainer1 on which is placed the coffee4 ,above the coffee there is placed another rather coarse strainer4 ,this upper compartment is placed on the lower one2 boiling water is poured through the upper strainer and it falls like rain upon the coffee below4 ,the points to remember when making coffee in this way are to have the pot hot1 the coffee ground to a fine powder1 the water poured on gradually while boiling1 and not to have the beverage boil4 ,use two tablespoonfuls of finely ground coffee to one pint of boiling water4 ,after putting the coffee in the pot1 and fitting every part into its proper place1 set the coffee-pot in a pan of hot water and on the range4 ,pour half a gill of boiling water into the upper strainer1 and put on the cover4 ,let this stand for three or four minutes1 that the powder may become wet and swell4 ,now add half the remaining boiling water2 and after two or three minutes add the remainder4 ,at the end of five minutes all the water will have filtered through1 and the coffee be ready to serve4 ,a small quantity of coffee cannot be made in a large pot1 because the water will pass through the thin layer of powder before it has had time to extract the strength of the berry4 ,if all the water were poured on the powder at once1 it would dislodge the dry grains and pass through without extracting the flavor from the coffee4 ,a flannel bag is often hung in a coffee-pot1 the fine powder being put in it and the boiling water poured directly on the dry coffee4 ,there are many inventions in the line of coffee-pots which are very satisfactory1 but the housekeeper should investigate and test them for herself4 ,coffee-pots must be kept absolutely clean1 if you would have a satisfactory cup of coffee4 ,a few old grounds1 lodged in a groove in the pot1 may spoil the flavor of the finest berry4 ,if you cannot have cream for your cup of coffee1 at least have hot milk4 ,cocoa4 ,several preparations are made from the cocoa bean4 ,we find the product in the market in the form of chocolate1 plain1 and also sweetened and flavored4 ,this is the roasted bean ground to a smooth1 fine substance1 which retains the oily substance known as cocoa butter4 ,this makes a rich beverage which few people can use daily4 ,the chocolate is valuable in the preparation of various kinds of food and confections1 and to use occasionally as a beverage4 ,in its sweetened form it can be taken in the pocket when going on long tramps2 an ounce of it will allay the feeling of faintness and hunger which comes with long fasting4 ,breakfast cocoa is made by pressing nearly all the cocoa butter from the roasted and finely ground bean4 ,this gives a delicate dry powder1 which makes a digestible1 nutritious1 and pleasant drink4 ,because it in part takes the place of animal food1 it is very economical4 ,the cocoa shells and nibs1 when prepared as a beverage1 are not very valuable as a food1 because only a small part of the cocoa is extracted in the boiling4 ,the process of preparing the cocoa bean for the market is almost wholly mechanical1 so that when you get your cocoa and chocolate from a trustworthy manufacturer you may be sure that you are using a perfectly pure article and one absolutely clean4 ,chocolate4 #a pint of milk4 #a ounce of good chocolate4 #a-a_/b tablespoonfuls of sugar4 #a tablespoonful of hot water4 ,put the milk on the fire1 in the double-boiler4 ,shave the chocolate1 and1 putting it into a small pan with the sugar and water1 stir over a hot fire until smooth and glossy4 ,stir this into the boiling milk2 then beat the chocolate with a whisk1 to make it froth4 ,pour into a hot pot1 and serve at once4 ,long cooking separates the oil from the chocolate and spoils the beverage4 ,breakfast ,cocoa4 #a pint of milk4 #b level teaspoonfuls of breakfast cocoa4 #c tablespoonfuls of water4 ,put the milk in the double-boiler and set on the fire4 ,mix the cocoa to a smooth paste1 with the cold water4 ,when the milk boils1 add the cocoa1 and boil for one minute4 ,serve hot4 ,the flavor of this cocoa is always finer when the milk actually bubbles up after the cocoa is added4 ,if water or part water be used1 measure the cocoa more generously4 ,nothing is much more delicious than a good cup of cocoa1 and nothing is more disappointing than the slops one so often gets under this name1 because many people prepare it by pouring hot water on the powder and then adding sugar and milk4 ,this will do when it is impossible to boil it1 but it is only a makeshift4 ,it should be remembered that the cocoa bean contains a considerable amount of starch1 and this starch will be improved by boiling4 ,broma4 ,broma is prepared the same as cocoa1 but requires a few minutes' longer cooking1 because of the addition of a starchy substance to the powder4 ,cocoa ,shells and ,nibs4 ,the thin shells that are removed from the roasted cocoa bean1 and a part of the nut in a roughly broken state1 are used for a beverage4 ,the shells are sometimes used alone1 but this makes rather a poor drink4 ,the shells and nibs are put into a cocoa pot with boiling water and simmered for four hours or more4 ,use a gill of the shells1 one tablespoonful of the nibs1 and a quart of water4 ,this will give a generous pint of the beverage4 ,serve it with hot milk and sugar4 ,lemonade4 #a lemon4 #a_/b pint of water4 #b tablespoonfuls of sugar4 ,squeeze the lemon and strain the juice4 ,add the sugar and water to it and use at once4 ,it should be very cold or very hot4 ,add ice in warm weather4 ,when the water is not good1 or in case of sickness1 boiling water may be poured on the sugar and fruit juice2 then cool the lemonade4 ,when making a lemonade for a company of people1 it may be mixed in a large handsome bowl4 ,add to it all or any one of the following named fruits3-- ,for one gallon of lemonade use four quarts of water1 twenty lemons1 one quart of sugar1 one banana1 half a pineapple1 six oranges1 one pint of strawberries4 ,use the juice of the lemons and oranges2 have the pineapple and banana cut in thin slices2 the strawberries should be whole4 ,raspberries1 as well as strawberries1 may be used4 ---------------------------------------- -------------------------------- ,,chapter ,,xxi4 ,,preserves ,,and ,,pickles4 ,quality of the ,fruit4 ,,it is a waste of time and strength to preserve unripe1 over-ripe or inferior fruits4 ,one should select sound1 ripe1 well flavored fruits for this purpose4 ,what to do with ,fruit ,pulp4 ,when making jellies with crab apples1 quinces1 peaches1 etc41 there is always a great deal of pulp left4 ,the thrifty housekeeper does not like to throw this away1 although all the fine flavor of the fruit has been extracted with the juice4 ,if fruit be plentiful and cheap1 it will be economy to throw this impoverished pulp away2 if1 on the other hand1 fruit be high and scarce1 add some fresh fruit1 sugar1 and water to the cooked pulp1 and boil until a smooth marmalade is formed4 ,cooked quince may be combined with fresh tart apples1 sugar1 and a little water4 ,while the mixture is hot1 can it1 and it will be found good for pies and other uses when the fresh fruit is scarce4 ,preserved ,peaches4 ,the peaches should be sound and ripe4 ,weigh the fruit1 and for every nine pounds make a syrup with three pounds of sugar and one pint of water2 skimming the syrup as soon as it boils up4 ,have ready a kettle of boiling water and a bowl of cold water4 ,fill a wire basket with peaches and plunge into the boiling water for two minutes4 ,lift the basket from the water and turn the peaches into a bowl4 ,pare them1 and drop them into the cold water4 ,this is to preserve the color4 ,drop the peaches1 a few at a time1 into the boiling syrup4 ,cook them until they are heated through1 and are tender2 then put in a hot jar as many as will go in without crowding1 and fill up with syrup4 ,cover the jar at once4 ,if many peaches are to be preserved it is best to make the syrup in several lots1 as otherwise the long cooking1 together with the fruit juice1 will make it dark4 ,preserved ,pears4 ,make a syrup like that for the peaches1 allowing one quart of water to three pounds of sugar and nine pounds of pears4 ,pare the pears with a silver knife and drop them in a bowl of cold water to preserve the color4 ,on taking them from the water drop them into the boiling syrup4 ,cook them gently until they can be easily pierced with a silver fork4 ,the time depends upon the ripeness of the fruit4 ,the pears may be preserved whole or in halves4 ,put the cooked fruit into hot jars1 and1 after filling up with boiling syrup1 seal4 ,crab ,apples4 ,make the syrup as for peaches2 allowing1 however1 half a pound of sugar to a pound of fruit4 ,clean the blossom end of the apples by rubbing1 and drop them into water4 ,wash and drain them4 ,drop them1 a few at a time1 into the hot syrup1 and cook until they can be pierced with a silver fork4 ,fill the jars with the fruit1 and1 after filling up with hot syrup1 seal the jars4 ,the stems are left on crab apples4 ,preserved ,plums4 ,make the syrup for the large white plums the same as for crab apples4 ,peel the plums by plunging in boiling water1 like peaches4 ,cook and finish the same as crab apples4 ,preserved ,damson ,plums4 ,these are preserved the same as the white plums1 except that they are not peeled4 ,they will cook in about three minutes4 ,grape ,preserve4 ,this preserve should be made with a tender-skinned grape4 ,the ,concord grape is too tough-skinned to make a satisfactory preserve4 ,squeeze the pulp out of the skin1 and1 after putting it in the preserving kettle1 set on the fire4 ,stir frequently1 and cook until the pulp will break up readily4 ,this will require only a few minutes' boiling4 ,rub the pulp through a sieve1 rejecting the seeds4 ,measure the skins and pulp1 and put them in the preserving kettle4 ,for every quart of the fruit add one pint and a half of sugar1 and one gill of water4 ,cook for twenty minutes after the preserve begins to boil2 then put in jars and seal4 ,if you choose1 use less sugar2 or1 if you prefer to have the preserve sweeter1 allow a pound of sugar for each pound of fruit4 ,preserved ,quinces4 ,have a kettle of boiling water on the fire4 ,pare the fruit and remove the cores2 then weigh it4 ,drop the pared fruit into the boiling water1 and cook gently until so tender that it can be pierced with a straw4 ,take it from the water and drain it4 ,make a syrup the same as for peaches1 and put the cooked fruit into it4 ,simmer for about half an hour2 then put up in jars4 ,this amount of sugar--one pound to three pounds of fruit--makes a fairly rich preserve4 ,less may be used if one prefer to have the quinces less rich4 ,preserved ,pineapple4 ,pare the pineapple1 remove the eyes1 and cut the fruit into thin slices1 cutting down the sides until the heart is reached4 ,weigh the sliced fruit and put it in a bowl1 with half a pound of granulated sugar to every pound of fruit4 ,mix the fruit and sugar well1 and put it in a cold place over night4 ,in the morning put the fruit and sugar in the preserving kettle1 and place on the range4 ,when the syrup begins to boil1 skim carefully2 then fill the hot jars with the preserve and seal them4 ,the pineapple may be shredded with a silver fork1 instead of being sliced4 ,be careful to keep out all the woody fibres of the heart of the fruit4 ,preserved ,uncooked ,pineapple4 ,pare the pineapple and take out all the eyes4 ,with a sharp knife1 cut the fruit in thin slices1 cutting down the sides until the heart is reached 7this is to be discarded74 ,weigh the sliced pineapple and put it in an earthen dish4 ,add to it as many pounds of granulated sugar as there are pounds of fruit4 ,stir this gently2 then pack the fruit and sugar in pint jars1 leaving space for two tablespoonfuls of ,jamaica rum in each jar4 ,add the liquor2 then put on the covers and tighten them4 ,set away in a cool1 dark place4 ,wine or brandy may be substituted for the rum2 or1 the jars may be packed solidly to the top1 and sealed1 without using any spirit4 ,this fruit will keep well1 and is so tender that it will melt in the mouth4 ,it is1 of course1 very rich4 ,sun ,cooked ,strawberries4 ,pick over the berries and weigh them2 then put them in the preserving kettle4 ,add to them as many pounds of granulated sugar as there are of strawberries4 ,do not have the fruit and sugar more than three or four inches deep in the preserving kettle4 ,place on the fire and heat slowly to the boiling point4 ,let the preserve cook for just ten minutes from the time it begins to boil1 skimming well4 ,take up and pour into meat platters1 having the preserve not much more than an inch and a half deep4 ,set the platters on tables at sunny windows4 ,they should stand in the sun for twenty-four full hours4 ,if the sun does not shine one day1 let the fruit remain until it does4 ,put up cold in preserve jars4 ,this preserve is perfect4 ,,canning ,,fruits4 ,the destruction of germs and the exclusion of air are the principles upon which canning is based4 ,the article to be preserved is cooked for a short time1 and then put in jars from which the air has been expelled by heating them to the boiling point4 ,they are then sealed1 and when cold are set in a cool1 dark place4 ,if all the conditions be right1 the fruit will keep for an unlimited number of years1 and when opened will be found to have nearly all the freshness and aroma of newly gathered fruit4 ,now this is true of the majority of fruits1 but not of all4 ,the strawberry subjected to this process will come out a pale1 spongy1 insipid thing1 whereas the raspberry seems to have its color1 flavor1 and odor intensified4 ,if1 however1 a generous amount of sugar be added to the strawberry in the cooking1 the fruit will retain its shape1 color1 and flavor4 ,it is an error to attempt to can this berry without sugar1 or with only a small amount4 ,filling the ,jars4 ,to fill the jars1 have on the stove two pans partially filled with water4 ,let the water in one be boiling1 but in the other not so hot that the hand cannot be held in it with comfort4 ,put a few jars and covers in the cooler water1 turning them now and then until all parts become warm2 then put them in the boiling water4 ,this does away with all danger of breaking4 ,when the jars have been heated in boiling water1 drain1 fill1 and seal them one at a time4 ,in filling the jars be sure that they stand level1 that the syrup has filled all the interstices between the fruit1 and that it also runs over the top of the jars4 ,even with this overflowing of the syrup it will be found that1 after cooling1 the can is not quite full2 but if the work has been properly done1 the fruit will keep all right4 ,different ,fruits ,need ,different ,treatment4 ,now1 as to the different modes of treating various kinds of fruit4 ,we know that1 when the germs are killed and the air is excluded1 sugar is not necessary for the preservation of the fruit4 ,but there are few kinds of fruit that are not improved by some sugar1 because it fixes the color and flavor1 and gives much finer results4 ,some kinds of fruit require but little sugar for this purpose1 while others are poor indeed without a generous amount4 ,one has only to contrast the flavor and quality of the canned peaches that are put up with and without sugar to realize the great superiority of those with which saccharine matter has been used4 ,where fruits are too dry to give out enough juice to cover them generously1 a light syrup should be used4 ,but with juicy fruits1 avoid water if possible4 ,a good rule in the case of small berries is to allow one third of a pound of sugar to each pound of fruit4 ,for fruit like peaches1 pears1 plums1 etc41 make a light syrup4 ,quinces must first be cooked in clear water until tender4 ,in paring fruit use silver-plated knives1 and drop each piece as soon as pared into a bowl of cold water1 which has been made acid by the addition of lemon juice4 ,this prevents the fruit from turning dark4 ,use earthen bowls1 and wooden or silver-plated spoons4 ,avoid any delay while doing this work4 ,to ,can ,small ,fruits4 ,any fruit1 if boiled long enough to have all the germs killed and the air expelled1 will keep indefinitely if sealed while boiling hot4 ,sugar helps to preserve the fruit1 but it is not absolutely essential to its preservation4 ,sugar1 however1 preserves the fine flavor and color of the fruit4 ,some fruits are not good when canned1 unless a great deal of sugar be used1 whereas just the contrary is true of other kinds4 ,tastes differ as to the amount of sugar to be employed2 each housekeeper must study her own tastes and those of her family4 ,blueberries need no sugar1 but are richer if a little be used4 ,blackberries and raspberries are better for some sugar1--say a pound of sugar to four or six pounds of fruit4 ,more may be used1 if liked4 ,strawberries require a great deal to preserve the color and texture4 ,all small fruits are richer if preserved in their own juice4 ,here is a rule for preserving raspberries1 and the same general principles apply to other fruits3--,take twelve quarts of raspberries and two of sugar4 ,heat and crush three quarts of the fruit2 then turn it1 together with the juice1 into a piece of cheese-cloth which has been placed over a bowl4 ,squeeze as much juice as possible from the hot fruit4 ,put the juice and sugar in the preserving kettle1 and set on the fire4 ,when the mixture begins to boil1 skim well1 and add the whole berries4 ,simmer for fifteen minutes1 skimming well4 ,put the hot fruit in heated jars1 and seal4 ,if the combined flavor of raspberry and currant be liked1 use a quart of currant juice for the syrup4 ,in that case use an extra pint of sugar4 ,the twelve quarts of raspberries are then preserved whole4 ,canned ,rhubarb4 ,get tender rhubarb4 ,pare it1 and cut in pieces about two inches long4 ,wash1 and then pack it in glass jars4 ,fill the jars with cold water1 and let them stand for ten or fifteen minutes4 ,pour off the water and fill the jars to overflowing with fresh cold water4 ,seal the jars and put them in a cool1 dark place4 ,this will keep for a year or more1 and should be treated the same as fresh uncooked rhubarb when required for use4 ,blackberry ,jam4 ,after picking over the berries1 put them in the preserving kettle and set on the range4 ,stir the fruit frequently4 ,let it boil for twenty minutes1 counting from the time it begins to bubble4 ,take it from the fire and rub it through a sieve fine enough to keep back the seeds4 ,measure the strained mixture and put it back in the preserving kettle with a pint and a half of granulated sugar for every quart of strained fruit4 ,heat the preserve slowly and stir frequently4 ,let it simmer for forty-five minutes2 then put up the jelly in tumblers4 ,if the fruit be of the large1 soft kind that has few seeds1 it need not be strained4 ,raspberry ,jam4 #ab quarts of raspberries4 #c quarts of sugar4 ,pick the fruit free from leaves1 stems1 and imperfect berries4 ,put it in a preserving kettle and set on the fire4 ,stir frequently4 ,simmer for half an hour after it begins to boil2 then add the sugar1 and simmer for one hour longer4 ,put the jam in hot jars1 and seal while hot4 ,currant and ,raisin ,jam4 #c pounds of sugar4 #a pound of raisins4 #c-a_/b pounds of currants4 #a orange4 #a pint of water4 ,cut the raisins in two and seed them2 then cook them for one hour or more in the pint of water4 ,pick over the currants and put them on to cook in the preserving kettle4 ,add the orange juice1 and cook for fifteen minutes after the fruit begins to boil4 ,remove the seeds from the orange1 and1 after chopping the pulp and peel very fine1 rub through the sugar4 ,when the currants have been boiling for fifteen minutes1 add the other ingredients to them1 and cook for fifteen minutes longer4 ,put into jelly glasses1 and when cold cover4 ,this quantity will fill twelve glasses4 ,pear ,marmalade4 #h pounds of sugar4 #h pounds of ,seckel pears4 #a_/b pound of crystallized ginger4 #d small lemons4 ,boil the lemons in clear water until the peel can be pierced with a broom splint2 then cut it into small pieces4 ,peel and chip the pears1 and cut the ginger in thin slices4 ,put all the ingredients into the preserving kettle and simmer for two hours4 ,pour the marmalade into jelly glasses4 ,this quantity will fill eighteen4 ,the water in which the lemons are cooked is to be thrown away4 ,jellies4 ,in no department of preserving does the housekeeper feel less sure of the results than in jelly making1 so much depends upon the condition of the fruit4 ,this is more pronounced in the case of small fruits than with the larger kinds4 ,when currants are over-ripe1 or have been picked after a rain1 the result of using them will be uncertain4 ,perhaps we notice it more with this fruit than with any other1 because it is so generally used for jelly4 ,an understanding of the properties of fruit which forms the basis of jellies may help the housekeepers to a better knowledge of the conditions and methods essential to success4 ,pectin1 which forms the basis of vegetable jellies1 is a substance which1 in its composition1 resembles starch and gum4 ,it gives to the juices of fruits the property of gelatinizing4 ,this property is at its best when the fruit is just ripe2 better a little under-ripe than over-ripe4 ,when boiled for a long time fruit loses its gelatinous property and becomes of a gummy nature4 ,these facts show the importance of using fruit that is but just ripe and freshly picked1 as well as the need of care not to overcook the juice4 ,covering ,jellies4 ,there are several methods of covering jellies4 ,pasting paper over the top of the glass is one of the oldest4 ,thin sheets of cotton batting1 tied over the top1 make a good covering4 ,a piece of white tissue paper cut to fit into the glass1 and simply laid on top of the jelly1 is all that some people use4 ,it is stated that the jelly will not mould or shrink so much when covered in this way as when the paper is pasted over the glass4 ,currant ,jelly4 ,after freeing the currants from leaves and stems1 put them in the preserving kettle and set on the range4 ,crush the fruit with a wooden vegetable masher1 and stir frequently until heated to the boiling point4 ,have a large square of cheese-cloth in a strainer which is set over a bowl4 ,turn the crushed fruit and juice into this and let it stand long enough to drain thoroughly4 ,do not use any pressure to extract the juice4 ,have a flannel bag suspended over a bowl1 and pour the strained juice into this4 ,now measure the liquid1 and put it into a clean preserving kettle4 ,when it boils up1 add a scant quart of sugar for every generous quart of fruit juice4 ,stir until the sugar is all dissolved and the liquid begins to bubble2 then strain through a clean piece of cheese-cloth into a bowl4 ,immediately fill the tumblers1 which must be dry and warm4 ,let them stand uncovered until the jelly is set1 then cover with a round of paper1 and over this tie a thin sheet of cotton batting2 or paper may be pasted over the glasses4 ,if you use the glasses that come with covers1 nothing else will be required except the first sheet of paper4 ,many housekeepers prefer to use even less sugar than the amount given1 allowing only a pint and a half of sugar to each quart of fruit juice4 ,currant ,jelly1 ,no4 #b4 ,pick the currants free from stems and leaves1 and put them1 a few quarts at a time1 in a large earthen or granite-ware dish1 and crush them with a vegetable masher4 ,put the crushed fruit into a square of cheese-cloth1 and press out the juice4 ,put the strained juice into the preserving kettle and set on the fire4 ,when it boils1 skim it well2 then turn it into a flannel bag and let it drain into an earthen bowl4 ,do not press the juice through the bag4 ,measure this strained juice1 and put it on the fire in a clean preserving kettle4 ,let it boil for five minutes4 ,now add a pint of granulated sugar for every pint of currant juice4 ,stir the mixture until it begins to boil4 ,boil for just one minute2 then fill the glasses1 which must be warm1 and set them in a sunny window until the jelly is firm4 ,it may require only a few hours' time for this1 and it may take even a day or two2 all depends upon the condition of the currants4 ,a much clearer and handsomer jelly is made by putting the currant juice1 when it has been strained the second time1 into the clean kettle1 and adding1 when it comes to the boiling point1 the sugar2 then stirring until the sugar is dissolved1 and filling the glasses immediately4 ,set in the sun until the jelly becomes firm4 ,it will take two or three days4 ,this is called sun-cooked jelly4 ,the currants must be in perfect condition for this kind of jelly2 just ripe1 and freshly picked4 ,crab ,apple ,jelly4 ,wash the fruit and put it in a preserving kettle with just enough water to cover it4 ,let it simmer for one hour4 ,have a piece of cheese-cloth in a strainer that is set over a bowl1 and turn the cooked fruit and liquid into it4 ,let this drain well2 then strain the liquid through a clean flannel bag4 ,measure it1 and place on the fire1 in the preserving kettle4 ,boil for ten minutes1 counting from the time it begins to boil2 then add the sugar1 using a pint and a half for every quart of juice4 ,when this boils up1 strain through clean cheese-cloth1 and fill warm tumblers4 ,cover when the jelly is set4 ,peach1 apple1 and quince jellies may be made in this way4 ,other ,jellies4 ,jelly can be made from any of the small juicy fruits in the same manner as currant jelly4 ,cucumber ,pickles4 #ajj small green cucumbers4 #b quarts of small silver-skin onions4 ,six small green peppers4 #a gallon of vinegar4 #a pint of rock salt4 #a_/d ounce of alum4 #a tablespoonful of mustard seed4 #a tablespoonful of whole clove4 #a tablespoonful of allspice4 ,have a part of the stems left on the cucumbers4 ,wash the cucumbers in cold water2 then lay them in a tub or jar1 sprinkle the salt over them1 and cover with ice water4 ,lay a large piece of ice on top of the cucumbers1 and set away in a cold place for thirty-six hours4 ,at the end of that time take the cucumbers from the salt and water1 and place in a stone jar1 mixing the onions and peppers among them4 ,tie the whole spice in a thin muslin bag and after putting it1 with the vinegar and alum1 in a porcelain or granite-ware saucepan1 set the pan on the fire4 ,when the vinegar boils1 pour it on the pickles1 putting the spice on top4 ,when the contents of the jar are cold1 set away in a cool1 dark place4 ,the pickles will be ready for use in twenty-four hours4 ,sweet ,cucumber ,pickles4 #ajj small green cucumbers4 #a gallon of vinegar4 #a pint of coarse salt4 #a pint of sugar4 #a stick of cinnamon4 #a_/b tablespoonful of white mustard seed4 #a_/b tablespoonful of black mustard seed4 #a_/d teaspoonful of celery seed4 #a_/b tablespoonful of allspice4 #a_/b of a nutmeg4 ,a small piece of mace4 #a small green pepper4 #a gill of grated horseradish4 #a ounce of green ginger4 #a ounce of alum4 ,have the cucumbers picked with a part of the stems on4 ,wash them1 and put in a tub or stone jar4 ,make a brine with the salt and six quarts of water4 ,pour this on the cucumbers while boiling hot4 ,on the second and third days pour off the brine4 ,boil and skim it1 and then pour it1 while boiling hot1 on the cucumbers4 ,on the fourth day take the pickles from the brine4 ,put the alum in six quarts of boiling water and boil until the alum is dissolved4 ,pour this on the pickles and let them stand until the next day2 then pour off the liquid1 and1 after scalding and skimming it1 pour it on the pickles again4 ,repeat this the sixth day4 ,should the cucumbers be not green enough on the sixth day1 add a little more alum to the water4 ,on the seventh day pour off the alum water and cover the pickles with clear boiling water4 ,let them stand in this water for twenty-four hours4 ,at the end of this time take them from the water and place in the jars in which they are to be kept4 ,sprinkle the white mustard seed among the cucumbers4 ,put the vinegar in a porcelain-lined or granite-ware kettle and set on the fire4 ,add the cinnamon1 broken small1 the nutmeg1 grated1 and the other spice1 as well as the sugar4 ,boil this for five minutes2 then take from the fire and partially cool4 ,pour this on the cucumbers4 ,now add to the contents of the jars the horseradish1 ginger root1 and the green pepper1 cut in pieces4 ,store the pickles in a cool1 dark place4 ,they will keep perfectly for two years if carefully made4 ,the quantities of sugar and spice may be varied to suit one's taste4 ,tomato ,pickle4 #ab large ripe tomatoes4 #c onions of medium size4 #d red peppers of medium size4 #b tablespoonfuls of brown sugar4 #b tablespoonfuls of salt4 #a_/b pint of vinegar4 ,peel and slice the tomatoes4 ,chop the onions and peppers fine4 ,put all the ingredients in the preserving kettle and cook slowly for an hour and a half2 then bottle and seal4 ,canadian ,tomato ,pickle4 #a peck of green tomatoes4 #f large onions4 #a_/b pint of salt4 #c quarts of vinegar4 #a quart of water4 #a pound of brown sugar4 #b tablespoonfuls of curry-powder4 #b tablespoonfuls of turmeric4 #a tablespoonful of ground cinnamon4 #a tablespoonful of ground clove4 #a tablespoonful of ground allspice4 #a tablespoonful of ground mustard4 ,slice the tomatoes and onions and sprinkle the salt over them4 ,let them stand over night4 ,in the morning drain off the liquid and put the vegetables in the preserving kettle with one quart each of water and vinegar4 ,let the mixture boil for five minutes1 then drain well4 ,to the drained mixture add the spice1 sugar1 and two quarts of vinegar4 ,put on the fire and boil for fifteen minutes1 counting from the time it begins to bubble4 ,put into jars and seal4 ,governor's ,sauce4 #a peck of green tomatoes4 #f red or green peppers4 #a_/b pint of grated horseradish4 #a_/b pint of salt4 #d large onions4 #a_/b pint of brown sugar4 #a tablespoonful of ground clove4 #a tablespoonful of ground allspice4 #a teaspoonful of white pepper4 ,vinegar enough to cover the ingredients1--about two quarts4 ,slice the tomatoes and sprinkle the salt over them4 ,let them stand over night4 ,in the morning drain off the liquor and put the tomatoes in the preserving kettle4 ,add the seasonings and the peppers and onions1 chopped fine4 ,pour over these ingredients enough vinegar to cover them well4 ,simmer the sauce for one hour and a half2 then put up in jars and seal4 ,tomato ,catsup4 #aj quarts of tomatoes4 #a quart of cider vinegar4 #a pound of brown sugar4 #a_/d pound of salt4 #a ounce of pepper corns4 #a ounce of whole allspice4 #a_/b ounce of whole cloves4 #a_/b ounce of whole ginger4 #h ounces of ground mustard4 #c small red peppers4 #c cloves of garlic4 ,cut the tomatoes up and put them on the fire1 in the preserving kettle4 ,add the garlic1 and cook until the tomatoes are tender1--about forty-five minutes after they begin to boil4 ,rub them through a sieve fine enough to keep back the seeds4 ,put the strained mixture on the fire1 in the preserving kettle4 ,add the sugar1 salt1 and pepper4 ,tie the whole spice and red peppers in a piece of muslin1 and put them with the other ingredients4 ,mix the mustard smoothly with cold water1 and stir into the mixture4 ,simmer the catsup for an hour and a half2 then put up in bottles4 ,the catsup must be stirred often to prevent burning4 ,canned ,tomatoes4 ,put ripe tomatoes in a large pan and cover them with boiling water4 ,let them stand for four or five minutes2 then pour off the water and pare the tomatoes4 ,another way to reach the same result is to have a large kettle of boiling water on the fire1 and put the tomatoes in a wire basket and plunge them into the boiling water for a minute or two4 ,after paring the tomatoes1 cut them in small pieces4 ,put the sliced vegetable in the preserving kettle and heat slowly1 stirring frequently4 ,let them boil for half an hour1 or longer1 after they begin to boil4 ,fill heated jars1 and seal them4 ,when cold1 put in a cool1 dark place4 ,spiced ,currants4 #c generous quarts of currants4 #a quart of sugar4 #a_/b pint of vinegar4 #a tablespoonful of cloves4 #a tablespoonful of cinnamon4 ,measure the currants after they have been picked4 ,put all the ingredients into the preserving kettle and place on the stove4 ,stir the mixture frequently1 and when it begins to boil skim carefully4 ,cook for half an hour1 counting from the time it begins to boil4 ,put it up in small jars or tumblers4 ,this is to be served with meat4 ,spiced ,crab ,apple4 #c pounds of crab apple4 #a-c_/d pounds of brown sugar4 #a teaspoonful of clove4 #a teaspoonful of pepper4 #a teaspoonful of salt4 ,cover the crab apples with boiling water and cook them until tender2 then rub them through a sieve1 pressing all the liquid through also4 ,put the strained fruit into a preserving kettle1 and add the sugar and seasoning4 ,cook gently for an hour and a half2 then put in tumblers4 ,when cold1 cover with paper1 the same as jelly4 ,this is to be served with cold meat4 ,piccalilli4 #a peck of green tomatoes4 #b red peppers4 #ab onions4 #a_/b pint of salt4 #a_/b pint of grated horseradish4 #a tablespoonful of ground clove4 #a tablespoonful of ground allspice4 #a tablespoonful of ground cinnamon4 #c quarts of vinegar4 ,slice the tomatoes1 peppers1 and onions4 ,add the salt to the sliced vegetables1 and mix well4 ,let this mixture stand over night4 ,in the morning drain off the liquid2 then add the other ingredients1 and1 putting the mixture in a preserving kettle1 cook for four hours1 stirring often4 ,put the piccalilli in glass jars while hot1 and it will keep for a year or more4 ---------------------------------------- -------------------------------- ,,chapter ,,xxii4 ,,for ,,those ,,who ,,live ,,on ,,farms4 ,,life on a farm has its bright and dark sides1 as does life elsewhere4 ,if all other things were equal1 the pure air1 abundance of sunshine1 plentiful supply of good milk1 butter1 eggs1 vegetables1 and fruit should make the farmer's family the healthiest and happiest of any class in the land4 ,but to counterbalance all these advantages there are the monotony of life and food1 and often unwholesome water1 where one would expect to find only the purest4 ,the farmer's wife or daughter need not feel that she is buried2 that she is nobody2 that she has no mission in life2 that she is largely a drudge4 ,every honest man or woman1 unless we exclude some of the very rich1 must do some work4 ,now1 this work1 whether it be in the kitchen1 shop1 on the farm1 in the counting-room1 store1 or any of the professions1 may become drudgery or may be made in some degree a pleasure4 ,everything depends upon the home life4 ,the mission of the farmer's wife and daughter is one of great responsibility4 ,it means the physical1 mental1 and moral health of the entire family4 ,i know of no class of women whose mission means more to humanity4 ,have the home sweet and healthful4 ,remember that pure air and sunshine in the house are the greatest purifiers4 ,do not exclude them4 ,impure water carries poison through the system more effectually than if it were in solid food4 ,water may look clear and sparkling1 yet be filled with the germs of disease4 ,a well never should be placed where the sewage from the house or barn can filter into it4 ,if the well be near the house1 do not allow slops1 suds1 etc41 to be thrown on the ground near it4 ,if there be a drain to carry off the household slops and suds it should be laid as far as possible from the well and so constructed that there shall be no leakage4 ,whatever else you may lack1 be firm in your efforts to have pure water1 and pure air and sunshine in plenty in the house4 ,try to get as much variety in your food as possible1 especially in the matter of the more substantial things1 such as vegetables1 meats1 fish1 soups1 and breads4 ,try to educate your family and yourself up to the point where pies1 cake1 doughnuts1 etc4 need not be a daily dish on your table4 ,instead of these1 have plenty of fresh stewed fruits when in season1 and canned fruits at other periods4 ,these fruits1 with good bread1 rolls1 rusk1 buns1 etc41 are healthful1 and so simple that one does not tire of them4 ,learn to make simple puddings and other desserts for the noonday meal4 ,if you follow these suggestions you will reap a rich reward in a healthy1 clear-headed family4 ,you must think for yourself1 too4 ,keep up1 as much as possible1 with the outside world4 ,take a part of a day at least once a week to meet other people1 and manage to get in a visit to town now and then4 ,read some bright new books4 ,do not devote all your spare moments to fancy work or the trimming of underclothing for yourself and your children2 you would be wasting your energies and making extra work for ironing day4 ,keep yourself1 as much as is in your power1 a bright1 happy1 thinking woman1 and you will be an inspiration and tower of strength to your family and neighborhood4 ,this1 perhaps1 seems a little like a sermon1 but ,i mean every word of it4 ,to ,prepare ,meat for ,corning4 ,all meats should be kept until free from animal heat before being put into brine4 ,this will take at least forty-eight hours4 ,have the meat cut into suitable pieces and sprinkled lightly with fine salt and saltpetre in the proportion of one tablespoonful of saltpetre to four of salt4 ,lay the meat on a board that is slightly inclined1 so that the surface blood which is drawn from the meat can run off4 ,at the end of forty-eight or more hours put it in the brine4 ,all meats should be completely covered with brine4 ,if there be any tendency to float1 lay pieces of board on the meat and put weights on these4 ,large stones will answer4 ,pickle for any ,kind of ,meat4 #ab gallons of water4 #c gallons of salt4 #c_/d pound of saltpetre4 #c pounds of brown sugar4 #b ounces of potash or washing soda4 ,put all the ingredients in a large kettle and set on the fire4 ,stir frequently1 and skim until clear2 then pour into a large tub1 being careful not to turn in the sediment4 ,any kind of meat may be put into this pickle when cold4 ,beef should remain in the pickle from one to four or five weeks1 as one may desire it slightly or thoroughly salted4 ,pickle for ,tongues4 #f gallons of water4 #i quarts of salt4 #b quarts of brown sugar4 #c_/d of a pound of saltpetre4 #b ounces of washing soda4 ,prepare this pickle the same as directed for meat pickle4 ,it will require ten or twelve days' time to pickle the tongues4 ,if the flavor of juniper berries be liked1 simmer half a pound in one quart of water for one hour2 then strain the liquid into the brine4 ,corned ,shoulder of ,mutton4 ,rub two tablespoonfuls of salt into a shoulder of mutton and let it stand for one day2 then put it into a pickle for five or six days4 ,to ,cure ,hams4 #h hams of good size4 #h quarts of fine salt4 #d quarts of brown sugar4 #d ounces of saltpetre4 #a ounce of washing soda4 #a_/b ounce of ground mace4 #a_/b ounce of ground clove4 ,mix all the ingredients together and rub thoroughly into the hams4 ,pack the meat in a cask or tub having the skin side down4 ,after three weeks change the top layer to the bottom4 ,let the hams lie in pickle for six or seven weeks2 then wash them1 and wipe them dry1 and finally hang them up to smoke4 ,it will take from one to two weeks to smoke them4 ,they are often smoked three months4 ,hams may be pickled in a brine such as is prepared for tongues4 ,they should remain in it from four to six weeks1 if they are to be kept through the year4 ,if you have no smoke-house1 six or eight hams can be smoked in a hogshead4 ,fasten a strong piece of board or joist across the top of the hogshead and suspend the hams from this4 ,have an old tin or iron pan in which to make the fire4 ,for fuel use corn cobs1 green hickory1 or oak chips4 ,about twenty corn cobs are enough to use at a time4 ,have some ashes in the bottom of the pan4 ,put some live wood coals on this1 and then pile on the corn cobs or chips1 and place all under the hogshead4 ,cover the hogshead with several thicknesses of old quilts and carpets4 ,this is to keep in the smoke and also to check the fire1 which should just smoulder1 making a great deal of smoke and little heat4 ,the fire must be renewed every day4 ,you must be careful not to get so much fire that the meat will be heated4 ,when thoroughly cured1 sew each ham in a thick cotton bag and hang all in a cool dry place1 or pack them4 ,to ,cure ,breakfast ,bacon4 ,select the flank pieces and the thin end of the ribs of the pork1 and treat the same as the hams4 ,it is not necessary to pickle or smoke these thin pieces quite so long a time as the thick hams4 ,sausage ,meat4 #ae pounds of pork4 #b ounces of white pepper4 #d ounces of salt4 #a ounce of sage4 #a_/b an ounce of coriander4 ,have the pork about one third fat and two thirds lean4 ,chop it fine1 and free from all bits of gristle4 ,mix the seasoning thoroughly with it4 ,fill cases with this1 or pack in stone jars and keep in a cool1 dry place4 ,english ,sausage ,meat4 #af pounds of pork4 #b ounces of white pepper4 #f ounces of salt4 #a ounce of sage4 #a ounce of summer savory4 #a_/b ounce of thyme4 #a nutmeg4 ,prepare the sausage meat as directed in the preceding rule4 ,to ,cure ,jowl and ,chines4 ,when a hog is being cut up1 take out the backbone and remove the greater part of the fat2 then cut the chine in pieces about a foot long4 ,split open the head and take out the brains4 ,next cut off the snout4 ,cut the head in two1 and cut off the upper bone to give the cheeks a good shape4 ,mix three teaspoonfuls of saltpetre and one cupful of salt4 ,rub this over the jowl and chines4 ,now pack them closely in a small butter-tub1 and place a piece of board and a heavy weight on top of them4 ,put two quarts of coarse salt in a large kettle1 and1 after setting the kettle on the stove1 put in seven quarts of hot water4 ,when this begins to boil1 skim it carefully1 and set it away to cool4 ,when this brine is cold1 pour it over the meat4 ,keep in a cold place4 ,the jowl and chines will be ready for use in about three weeks2 they will keep for a year4 ,when all the meat has been used1 the brine may be scalded1 skimmed1 and cooled1 and used again for the same purpose4 ,to ,cook ,jowl4 ,wash the jowl1 put it in a stewpan and set on the fire4 ,cover it with cold water and heat it slowly to the boiling point4 ,skim1 and set back where it will simmer for three hours4 ,the water should not more than bubble4 ,serve with sliced and boiled turnips and boiled potatoes4 ,spinach or cabbage boiled in salted water1 then drained and chopped1 and seasoned with salt and butter1 should be served with the jowl when possible4 ,later in the season substitute beet and other greens for the spinach and cabbage4 ,in families where economy has to be practised it is customary to cook the cabbage or greens and the turnips with the jowl4 ,no butter is then required for seasoning4 ,chine ,pillau4 #c gills of boiling water4 #a_/b pint of rice1 scant measure4 #c pounds of chine1 fresh or salt4 #a_/b teaspoonful of powdered sage4 #a tablespoonful chopped onions4 #a_/b tablespoonful of flour4 #a_/d teaspoonful of pepper4 #a teaspoonful of salt4 ,this is a cheap and savory dish4 ,wash and wipe the pieces of chine carefully1 and lay them in a small dripping pan4 ,sprinkle the powdered sage over them and then cook for an hour in a moderate oven1 being careful not to let the gravy burn4 ,it is a good plan to set the pan on the grate1 to prevent the bottom from becoming very hot4 ,at the end of the hour take the meat from the oven and place it in a large stewpan4 ,into the pan in which the meat was cooked put the chopped onion4 ,set the pan on top of the stove and stir the contents until the onion begins to turn a golden brown2 then add the flour1 and stir the mixture until it froths4 ,gradually add the boiling water1 stirring all the time4 ,season with salt and pepper4 ,let this simmer for five minutes4 ,wash the rice in three waters1 and put it in the stewpan with the chine4 ,strain the gravy over this4 ,cover the stewpan closely1 and set it back where its contents will hardly simmer for an hour and a half4 ,serve very hot4 ,should the chine be very salt1 be scant in the measurement of salt1 but if it be fresh1 heap the teaspoon as full as it will hold1 and also rub two scant teaspoonfuls of salt into the chine when it is put in the oven4 ,the onion may be omitted4 ,how to ,render ,lard4 ,the best lard is that made from the fat which lies around the kidneys1 and is termed leaf lard4 ,remove all the skin1 and cut the lard in small pieces4 ,put it in an iron pot1 and heat slowly1 stirring it frequently4 ,cook it in this manner until the pieces of fat look shrivelled and straw-colored4 ,on no account let it get so hot that it will smoke4 ,draw the pot back where the lard will partially cool2 then strain it through a piece of cheese-cloth4 ,tin pails are satisfactory vessels in which to keep lard4 ,do not put on the covers until the lard is cold4 ,keep in a cool1 dry place4 ,hogs' ,head ,cheese4 ,have the head split1 scraped1 and thoroughly cleaned4 ,put it in a stewpan1 with enough boiling water to cover it generously1 and simmer for five hours1 skimming the liquid several times during the first hour4 ,place the head on a platter and remove the bones4 ,when the meat is cold1 chop it fine1 and season each solid quart with two tablespoonfuls of salt1 a level teaspoonful of pepper1 and a teaspoonful of powdered and sifted sage4 ,add to this mixture half a pint of the water in which the head was boiled4 ,cook the mixture slowly for half an hour1 and then turn into deep earthen dishes4 ,place a plate with a weight on top of each dish1 and put away in a cool place4 ,this cheese will cut in smooth slices4 ,if spice and other kinds of herbs be liked1 they may be added with the other seasonings4 ,should a part of the cheese be kept so long that there is danger of its spoiling1 heat it slowly to the boiling point2 then let it simmer for half an hour1 and cool as before4 ,scrapple4 #a_/b of a pig's head4 #b quarts of water4 #a_/b pint of corn meal1 generous measure4 #b teaspoonfuls of salt4 #a_/c teaspoonful of pepper4 #b leaves of sage4 ,clean the pig's head and put it in a stewpan with the hot water4 ,let it simmer for three hours2 then take it from the fire and cool it4 ,when cold1 remove the bones and chop the meat fine4 ,add this and the seasonings to the liquor in which it was boiled1 and return to the fire4 ,when the contents of the stewpan begin to boil1 sprinkle in the meal1 stirring all the time4 ,cook for two hours1 stirring frequently4 ,rinse a deep bread pan in cold water1 and pour the hot mixture into it4 ,set away in a cold place4 ,when the scrapple is perfectly cold1 cut it into slices about half an inch thick1 and after rolling these in flour1 or breading them1 fry until brown4 ,tripe4 ,lay the tripe on a table and scrape it with a broad-bladed knife2 then wash it thoroughly in several waters4 ,soak it for five or six days in salt and water1 changing the water every other day1 and using a quart of salt to three gallons of water4 ,at the end of this time boil it gently for ten hours1 turning it frequently1 that it may not stick to the bottom of the boiler and burn4 ,when the tripe has been boiling for eight hours1 add half a pint of salt4 ,the boiled tripe may be used plain1 with a butter sauce1 or it may be broiled1 fried in batter1 soused1 etc4 ,when soused it will keep for several weeks4 ,soused ,tripe4 #h pounds of boiled tripe4 #c pints of vinegar4 #a stick of cinnamon4 #f whole cloves4 #a small blade of mace4 ,cut the tripe in pieces and place it in a stone pot4 ,heat the vinegar and spice to the boiling point and pour over the tripe4 ,set away in a cool place and it will keep for several weeks4 ,it will be ready for use in twelve hours1 and it may be broiled or fried4 ,pigs' ,feet4 ,pigs' feet should be treated in every particular the same as tripe4 ,after being boiled they may1 when cold1 be broiled1 or be fried in batter or crumbs4 ,they may be soused1 and then be broiled or fried4 ,to ,preserve ,rennet4 ,rennet is the lining membrane of one of the stomachs of the calf4 ,select the stomach of a healthy calf1 and empty it4 ,remove the outer skin and the fat4 ,wipe the rennet1 and then salt it well1 using about half a pint of salt1 and putting the greater part of it in the sack4 ,let the rennet lie on a dish for five or six hours1 then stretch it on a forked stick4 ,cover it with netting1 to protect it from flies1 and hang it up in a cool1 dry place4 ,when the rennet is dry 7which will be in about a week7 put it in a paper bag or a glass jar1 and keep it in a cool1 dry place4 ,this rennet may be used in making cheese or rennet wine4 ,rennet ,wine4 ,wash the rennet1 and cut it into small pieces4 ,put this in a wide-mouthed bottle1 with one quart of sherry4 ,this will be ready for use in four or five days4 ,rennet wine is used with fresh milk to make delicate desserts1 such as slip1 rennet custard1 etc4 ,when the quart of wine has been used1 a second quart may be poured on the rennet in the bottle4 ,if salted rennet be used1 soak it for several hours in cold water to remove the salt4 ,essence of ,rennet4 ,clean a rennet and cut it into small bits4 ,put these in a glass jar with three ounces of salt4 ,work the salt into the rennet with a spoon4 ,now cover the jar1 and put in a cool place for six weeks4 ,at the end of this time add a gill of rum and a pint of water4 ,let this stand for two days2 then filter through paper1 and bottle for use4 ,this essence may be employed the same as rennet wine1 using with it any flavor one wishes4 ,,the ,,dairy4 ,the suggestions given for the work in the dairy are for the guidance of the woman who has only the simplest appliances to work with1 and only a small amount of milk or cream to handle4 ,in the large dairies1 with such modern apparatus as the separator1 and other fine machinery1 the process of making butter differs from that outlined in this chapter4 ,the essentials are always the same1 whether it be in the smallest and most primitive dairy1 or in the largest and most modern4 ,there must be perfect cleanliness and freedom from odors4 ,wood floors and racks on shelves and in refrigerators must be watched carefully2 for wood absorbs the moisture from milk and water1 and will taint milk1 butter1 and cheese very quickly4 ,the greatest care is therefore needed1 that all the woodwork shall be washed clean1 and dried thoroughly4 ,guard against letting any of the wood about the dairy become milk- or water-soaked4 ,care of ,milk and ,cream4 ,milk and all the products of milk require the most careful attention4 ,thorough cleanliness and good ventilation are absolutely necessary4 ,milk1 butter1 and cream quickly absorb any odors that there may be near by4 ,if possible1 one room or pantry should be kept exclusively for the dairy products4 ,if this be impossible keep one side of the room--that nearest the window--for this purpose4 ,never put strong-odored or warm food in this room4 ,keep the room scrupulously clean and dry4 ,every utensil that is used about milk in any form must be first washed in cold water1 then in hot suds1 and finally scalded in clear1 boiling water4 ,wipe perfectly dry with towels that are kept for this purpose1 and that are washed and scalded every day4 ,now put the utensils out in the sun4 ,if the day be wet1 put them by an open window to air4 ,the milk1 cream1 butter1 etc41 that come from such a dairy cannot fail to be of a superior quality4 ,when the milk is brought in1 pour it through a fine strainer into the pans1 and then set the pans in place4 ,if at any time it be necessary to mix the night and morning milk1 cool the fresh milk before it is added to the older milk4 ,adding warm milk to cold milk will cause the whole mass to spoil quickly4 ,when the cream is being collected for butter making1 it must not be kept so long that it becomes very sour1 or in winter until it becomes bitter4 ,have a stone jar in which the cream can be kept4 ,in summer keep it in the coldest place you have1 but in winter it must be kept where it will become slightly sour1 without becoming bitter4 ,old butter-makers advise skimming the cream as free as possible from milk4 ,every time a batch of cream is added to that in the jar1 stir the contents of the jar1 in order to mix thoroughly the new and old cream4 ,the cream should not be allowed to remain on the milk until sour4 ,skim it while both milk and cream are sweet4 ,butter ,making4 ,the quality of the butter will depend largely upon the care of the milk and cream4 ,it will help the butter-maker to use a thermometer4 ,one suitable for dairy work can be purchased for twenty-five cents at any store where they keep such goods1 or where they keep dairy supplies4 ,the cream should be slightly sour1 and when put into the churn the temperature should be from #eh to #fj4 ,in cold weather place the cream jar in a pan of hot water1 and stir frequently until the cream is raised to the desired temperature2 in hot weather use ice water1 if necessary4 ,in churning it is important that the stroke shall be slow and steady4 ,rapid churning causes the cream to froth1 and spoils the texture of the butter4 ,it should take at least from thirty to forty minutes' churning to bring the butter4 ,as soon as the butter begins to form into small masses1 draw off the buttermilk and pour cold water into the churn4 ,after a few strokes of the dasher1 draw off the water and pour in fresh cold water1 adding a teaspoonful of salt to every quart of water4 ,work the butter for a few minutes1 then draw off the water4 ,put the butter in a wooden bowl and salt it1 allowing one ounce of salt to each pound of butter4 ,many butter-makers allow four extra ounces of salt to every ten pounds of butter4 ,if the butter is to be packed for future use1 this is necessary4 ,let the salted butter stand in the bowl over night4 ,in the morning work all the buttermilk and water out of the butter1 and then shape into any form you please4 ,wet pieces of thin cotton in salt and water1 and wrap the rolls in them4 ,the less milk there is in the cream1 the sooner the butter will come4 ,the amount of butter to a quart of cream will depend upon the quality of the cream4 ,a quart of thick cream will give a pound of butter1 whereas it may take more than two quarts of thin cream to produce the same amount4 ,if only one cow be kept for family use1 a small stone churn will be found valuable for churning the small quantities of cream which one will have4 ,of course1 a patent churn is better for large quantities1 as the work can be done more easily with it4 ,too much working makes the butter tough and waxy4 ,work it only enough to free it from water and buttermilk4 ,never have the hands touch the butter2 use wooden paddles for the work4 ,if the cream be very cold it will froth1 and the butter will be a long time in coming4 ,when it does come1 it will be light and spongy1 instead of being smooth and firm4 ,most winter butter lacks color4 ,if you wish to impart a yellow tinge to it1 grate the dark orange part of the carrot1 and simmer it in sweet milk for twenty minutes4 ,strain the milk1 and1 when cool1 add to the cream in the churn4 ,use half a pint of grated carrot and a pint of milk for every eight quarts of cream4 ,cottage ,cheese4 ,put a pan of thick sour milk over a stewpan of hot water1 and heat almost to the boiling point4 ,when the pan has been over the water for about six minutes1 turn the thick milk gently with a large spoon1 getting the hot part on top4 ,when the whey becomes so hot that it cannot be touched by the finger1 turn the mass into a strainer and let the whey drain off4 ,when the curd is free from whey1 season it with salt and butter1 allowing one teaspoonful of salt and one tablespoonful of butter to every four quarts of sour milk4 ,a gill of thick1 sweet cream1 also1 may be stirred into the curd4 ,press the cheese into a bowl1 or shape it into balls4 ,this cheese is good only while it is fresh4 ,be careful not to have the milk too sour1 or to get the curd too hot4 ---------------------------------------- -------------------------------- ,,chapter ,,xxiii4 ,,care ,,of ,,the ,,sick4 ,,in every household the time comes when a knowledge of the proper care of the sick is desirable4 ,one should not wait for the necessity to arise before acquiring this knowledge4 ,the physician will do his part1 but the care and food are as important as are his medicines4 ,in a book of this kind there is not space completely to cover the subject of preparation of food for the sick1 much less the care of the sick4 ,it is hoped1 however1 that the simple instructions given in this chapter may help the inexperienced to bring comfort and health to their suffering ones4 ,in the body of the book there will be found directions for preparing many kinds of simple dishes that are suitable for the invalid1 such as simple soups1 broiled meat1 fish1 and birds1 vegetables1 toasts1 jellies1 and simple desserts4 ,all the food prepared for the sick should be of the best quality1 and cooked in the simplest and most careful manner4 ,the service should be the daintiest the house affords4 ,let the tray be covered with a clean1 well-ironed napkin1 and the china1 glass1 and silver be clean and bright4 ,tea1 coffee1 or chocolate should be taken to the sick-room in a small pot and poured in the presence of the patient4 ,have the cream and sugar in a small pitcher and bowl4 ,serve broth or soup in a dainty bouillon cup or a pretty little bowl4 ,put cream or milk toast in a small dish and serve small portions on a pretty plate4 ,serve dry toast in a fresh napkin1 and butter portions as the patient requires4 ,broiled meat or fish should be put on a warm plate1 and another warm plate be placed over this to keep the food hot while it is being carried to the patient's room4 ,a patient should not have to wait for food beyond the regular time4 ,no one1 unless he has been ill1 can understand the terrible sinking feeling that comes to a weak patient if the time for his taking food is forgotten4 ,in caring for the sick an infinite amount of patience1 sympathy1 and cheerfulness is required4 ,if one be harsh or neglectful1 even once1 it may mean a whole life of regret4 ,cleanliness and ,ventilation4 ,the bedding1 the clothes of the patient1 and the rooms must be kept absolutely sweet and clean4 ,if it be impossible to sweep the room1 all dust may be wiped from the floor with a dry cloth4 ,if the room be carpeted1--which is a pity when one is sick1--brush it with a soft hair brush1 and then wipe the carpet with a cloth wrung out of warm water4 ,if possible1 ventilate the room two or three times a day by having the wind sweep through it4 ,protect the patient by extra blankets1 and then spread a sheet or blanket over the head board1 letting it come down over the head and shoulders of the patient4 ,one cannot realize what a restful tonic this pure air is for the patient4 ,bathing4 ,few things are more refreshing to a sick person than a sponge bath4 ,it should be given morning and night4 ,a little alcohol in the water is invigorating1 and prevents the patient from taking cold4 ,have but little water in the sponge1 and begin with the face and neck4 ,keep the body covered1 and wash only a small part at one time4 ,wipe with a soft towel4 ,at night the patient may be rubbed with alcohol1 using the hand4 ,this rubbing often insures a good night's rest4 ,rubbing is beneficial at almost any time4 ,turpentine ,applications4 ,refined turpentine is often very valuable in the sick-room4 ,in cases of inflammation of the bowels1 kidneys1 or bladder1 and of congestion of the lungs1 a turpentine application often will relieve the most intense pain4 ,indeed1 this remedy is good and safe for almost any pain that can be reached by external applications4 ,there are two ways of using the applications4 ,when the turpentine is to remain on the patient for a long time1 mix it with lard1 and spread the mixture on flannel4 ,lay this on the seat of pain4 ,it may be kept on for several hours4 ,use a tablespoonful of spirits of turpentine to half a pint of lard4 ,if the pain be intense1 two or three tablespoonfuls of turpentine may be used4 ,another method is to wring flannel out of hot water1 sprinkle the turpentine on this1 and lay the flannel on the seat of pain4 ,cover with a dry flannel1 and upon this lay a soft towel4 ,use a teaspoonful of turpentine for a surface about a foot square4 ,in case of great pain even more turpentine may be required4 ,few patients can endure this hot application more than twenty minutes or half an hour4 ,when the flannel is removed cover the inflamed part with a piece of soft linen4 ,if the pain come from gas in the stomach or bowels1 put eight or ten drops of spirits of turpentine on a lump of sugar and let the patient eat this4 ,turpentine is very good to give in this way whenever there is bloating of the bowels from an accumulation of gas4 ,to ,relieve ,neuralgia4 ,when one is suffering from neuralgia in the head1 put him in a warm bed4 ,make a brick very hot and cover it with several thicknesses of flannel4 ,fold a coarse1 thick cloth and place it on the pillow4 ,lay the brick on this and wet thoroughly with rum4 ,rest the most painful part of the head or face on the brick1 and throw a blanket over the patient1 covering the head4 ,keep covered in this way until the pain ceases4 ,when the blanket is removed1 wipe the moisture from the head1 face1 and neck2 then bathe in alcohol or rum1 to prevent taking cold4 ,another remedy is to make salt very hot by stirring it over the fire in a frying-pan2 then pour it into a bag1 which should be securely tied4 ,have the patient lie down1 and cover him well4 ,place the bag of hot salt on that part of the head or face where the pain is located4 ,the salt will retain the heat a long time4 ,this method is much easier than the first1 but it will not relieve one so quickly nor so thoroughly4 ,to ,keep ,cracked ,ice4 ,it often happens that a patient is obliged to take a great deal of cracked ice4 ,in such a case make a bag of rather thin flannel1 and cut a small hole in the bottom4 ,have a long tape run in the hem at the top4 ,hang this bag in a large pitcher1 fastening it at the top with the tape4 ,fill the bag with cracked ice1 and cover the pitcher with several thicknesses of flannel4 ,to ,break ,ice in a ,sick ,room4 ,place the piece of ice on a napkin and press a large pin or needle firmly into it4 ,it will break off smoothly at this point4 ,if ice be scarce1 it is best to put it in the flannel bag in one large piece and chip it off as required4 ,mutton ,broth4 #a pound of the scraggy end of the neck of mutton4 #a-a_/b pints of cold water4 #a tablespoonful of barley4 #a_/d teaspoonful of salt4 ,see that the meat is perfectly sweet4 ,cut off all the fat2 then cut the lean meat in pieces and put it in a stewpan with the bones and cold water4 ,place the stewpan on the stove2 and when the broth begins to boil1 skim it and set back where it will just bubble4 ,put the barley in another stewpan with a pint of cold water1 and place on the fire4 ,cook for one hour2 then pour off the water1 and1 after putting the barley with the broth1 cook for three hours longer4 ,add the salt1 and strain the broth2 or1 if the patient can bear it1 remove the bones and serve the meat and barley in the broth4 ,chicken ,broth4 #a_/b of a fowl4 #a quart of water4 #a_/b teaspoonful of salt4 ,free the fowl from fat and skin1 and cut in small pieces1 breaking the bones4 ,wash the meat1 and1 putting it in a stewpan with the cold water1 place it on the fire4 ,when the broth begins to boil1 skim it carefully4 ,draw the stewpan back to a cooler part of the range1 where the broth will only bubble for three hours4 ,add the salt1 and strain4 ,a tablespoonful of rice1 tapioca1 or sago may be cooked in this broth1 if it be thought best for the patient4 ,clam ,broth4 ,get a dozen clams in the shell1 and wash them in several waters2 then soak them for an hour in a pan of cold water4 ,on taking them from the water1 put them in a stewpan and set on the fire4 ,add a gill of water1 and1 covering the stewpan1 cook for fifteen minutes4 ,pour the liquor through a fine strainer4 ,taste to see if salt enough4 ,it may be too salt2 in which case add a little boiling water to the broth4 ,mutton ,custard4 #a quart of milk4 #b ounces of mutton suet4 ,stick of cinnamon1 #e inches long4 #a tablespoonful of flour4 #a_/b teaspoonful of salt4 ,the suet must be from the kidneys2 sweet1 and free from all tough membrane4 ,shred it very fine1 and put it in the double-boiler with the cinnamon and milk2 reserving1 however1 one gill of the milk4 ,cook for one hour1 then strain4 ,return the strained liquid to the double-boiler1 and place on the fire4 ,mix the flour and cold milk to a smooth paste1 and stir into the hot mixture4 ,add the salt1 and cook for ten minutes4 ,give the patient as much of this as he will willingly take2 say1 half a pint every four or five hours4 ,keep the patient warm and quiet4 ,this is a particularly good remedy in severe cases of bowel and stomach trouble1 being nourishing and soothing4 ,oysters ,roasted in the ,shell4 ,get ten or a dozen good oysters in the shell4 ,wash the shells1 and place them in an old baking-pan4 ,put the pan into a hot oven1 keeping it there until the shells begin to open4 ,remove the upper shells and place the under ones1 containing the oysters1 on a large plate4 ,serve at once4 ,the oysters should be seasoned with butter1 salt1 and pepper4 ,steamed ,oysters4 ,put eight or ten large oysters in a little fancy dish or saucer1 and place in the steamer4 ,cook for about five minutes4 ,season with salt1 pepper1 and butter1 and serve at once with hot toast4 ,oyster ,roast4 ,have a slice of crisp toast in a little dish4 ,put half a pint of oysters in a saucepan1 and set on the fire4 ,when they boil1 skim them1 and season with salt1 pepper1 and butter4 ,pour the oysters and liquor on the toast and serve at once4 ,beef ,tea4 ,put in a large-mouthed bottle one pound of beef1 free of fat1 and chopped fine4 ,add to it half a pint of cold water1 and let the mixture stand for an hour4 ,at the end of that time place the bottle in a saucepan of cold water4 ,place the pan on the fire1 and heat the water slowly almost to the boiling point1 without letting it boil4 ,cook the beef for two hours2 then strain1 and season with salt4 ,the thick sediment which falls to the bottom when the tea has stood awhile is the most nutritious part1 yet many people serve only the clear and poorer part to the patient4 ,it is to keep this sediment 7the albuminoids7 in a soft1 digestible condition1 that care is taken not to let the water which surrounds the bottle boil4 ,great heat hardens the albuminoids4 ,if a patient take a great deal of beef tea1 the flavor may be changed occasionally by putting a piece of stick cinnamon about an inch square into the bottle with the meat and water4 ,beef ,tea1 ,no4 #b4 ,put into a bowl a pound of beef1 free of fat1 and chopped fine4 ,add half a pint of cold water1 and stir well4 ,place the bowl in the refrigerator for four hours4 ,when the tea is to be given to the patient1 strain into a saucepan the quantity required4 ,season it with salt1 and place the saucepan on the fire4 ,stir constantly until the tea becomes hot1 but do not let it boil4 ,this tea has a peculiarly bright flavor1 and affords a pleasant change from that made by long steeping in hot water4 ,beef ,juice4 ,use a piece of round or flank steak about an inch thick4 ,broil it for eight minutes2 then put it on a warm plate and1 after cutting it in small pieces1 press in the lemon squeezer4 ,season with a little salt4 ,this may be fed to the patient2 or a little bread may be soaked in it2 or add a little hot water1 and you have beef tea4 ,round ,steak4 ,when you cannot get a tender1 juicy steak1 or when the patient's power of mastication is not good1 a nutritious and digestible steak can be prepared from the round of beef4 ,lay a thin slice of round steak on a board4 ,scrape one surface with a sharp knife until there is nothing left on that side but the tough fibres2 then turn the meat over1 and scrape the other side in like manner4 ,when the tender meat is scraped off1 put it in a small dish4 ,press this into a square1 having it about half an inch thick4 ,rub the bars of a double-broiler with a little butter1 and lay the steak between them4 ,broil over clear coals for five minutes2 then place on a warm dish1 spread a little butter on the steak1 season with salt1 and serve at once4 ,raw ,beef ,sandwiches4 ,scrape some beef in the manner described for preparing round steak4 ,season it generously with salt4 ,after cutting four slices of stale bread as thin as a wafer1 spread the beef on two of the slices1 and lay the other slices on top1 pressing them down carefully4 ,cut them into pieces about an inch square4 ,arrange these tastefully on a fringed napkin or in a pretty little dish4 ,flour ,gruel4 #a pint of milk4 #a tablespoonful of flour4 #a_/c teaspoonful of salt4 ,after reserving half a gill of the milk1 put the remainder in the double-boiler and set on the fire4 ,mix the flour with the cold milk1 and stir into the boiling milk4 ,cook for half an hour4 ,add the salt2 then strain and serve4 ,oatmeal ,gruel4 #a quart of water4 #b tablespoonfuls of oatmeal4 #a_/b teaspoonful of salt4 ,have the water boiling in a stewpan4 ,stir rapidly1 and sprinkle the oatmeal into it1 stirring all the while4 ,cover1 and set back where it will cook gently for two hours4 ,at the end of that time add the salt1 and serve4 ,this gruel may be strained or not1 as may be best for the patient4 ,a part of the gruel may be poured into a cup and a few spoonfuls of milk or cream be added to it4 ,if the gruel be liked thick1 use four tablespoonfuls of oatmeal4 ,indian ,meal ,gruel4 #a quart of boiling water4 #c tablespoonfuls of ,indian meal4 #a tablespoonful of flour4 #a gill of cold water4 #a_/b teaspoonful of salt4 ,put the boiling water in a saucepan and set on the fire4 ,mix the flour and meal with the cold water1 and stir into the boiling water4 ,boil gently for two hours4 ,add the salt1 and strain2 then serve4 ,a little cream may be added to the gruel when it is served4 ,arrowroot ,gruel4 #a_/b pint of milk4 #a teaspoonful of arrowroot4 #a_/c saltspoonful of salt4 ,reserve four tablespoonfuls of milk and put the remainder on to boil4 ,mix the arrowroot with the cold milk1 and stir into the boiling milk4 ,add the salt1 and cook for ten minutes4 ,cracker ,gruel4 #b tablespoonfuls cracker crumbs4 #a gill of milk4 #a gill of boiling water4 #a_/d teaspoonful of salt4 ,put the cracker crumbs in a saucepan and pour the boiling water upon them1 stirring all the time4 ,place the saucepan on the fire and stir the mixture until it boils4 ,add the milk and salt1 and continue stirring until the gruel boils again4 ,serve at once4 ,for some tastes half a teaspoonful of butter is an agreeable addition4 ,milk ,punch4 #a_/b pint of milk4 #a heaped tablespoonful of sugar4 #a tablespoonful of rum4 ,mix these ingredients and serve at once2 or give the punch a froth by pouring the mixture from one bowl to another1 holding the bowl high as the liquid is poured from it4 ,egg ,tea4 #a gill of hot water or milk4 #a tablespoonful of powdered sugar4 #a egg4 ,beat the white of the egg to a stiff dry froth1 and beat the sugar into it4 ,next add the yolk of the egg1 and beat well4 ,pour the hot milk or water on this1 and serve4 ,if you choose1 a little nutmeg or wine may be added to the mixture4 ,eggnog4 ,eggnog is made the same as egg tea1 using cold milk and a tablespoonful of brandy1 wine1 or rum4 ,rice ,water4 #a_/b gill of rice4 #a-a_/b pints of cold water4 #a_/b teaspoonful of salt4 ,wash the rice and put with the water in a saucepan4 ,place on the fire and cook for thirty-five minutes4 ,strain the liquid1 and season with the salt4 ,half water and half milk may be used in this drink1 if you prefer4 ,apple ,water4 ,bake three tart apples in rather a quick oven until they are tender4 ,sprinkle one tablespoonful of sugar over them1 and return to the oven until the sugar becomes browned4 ,crush the apples1 and pour a pint of boiling water upon them4 ,let them stand for fifty minutes2 then strain and cool the water4 ,barley ,water4 #a_/b gill of barley4 #a-a_/b pints of water4 #a_/d teaspoonful of salt4 ,wash the barley1 and put it on the fire in a stewpan1 with one pint of cold water4 ,cook for one hour4 ,pour off the water and rinse the barley4 ,add the pint and a half of cold water1 and cook for two hours longer4 ,season with the salt1 and strain4 ,if lemon be good for the patient1 add a tablespoonful of juice to the strained liquid1 and sweeten with two lumps of sugar4 ,crust ,coffee4 ,dry some crusts of bread in the oven2 then toast them until dark brown4 ,break up these crusts1 and measure out half a pint4 ,put these in a bowl1 and pour a pint and a half of boiling water upon them4 ,cover the bowl for ten minutes1 then strain the coffee4 ,this may be served hot or cold4 ,wine ,whey4 ,put half a pint of sweet milk into a double-boiler1 and when it boils add a gill of sherry4 ,stir well1 and let it cook until the curd and whey separate4 ,if the wine be quite sour1 the milk will separate at once2 sometimes it is so sweet that an extra quantity is required to curdle the milk4 ,if there be any objection to the use of more wine in a case like this1 add a teaspoonful of vinegar4 ,pour the liquid through a fine strainer4 ,moss ,lemonade4 #a tablespoonful of sea-moss farina4 #a quart of boiling water4 #c tablespoonfuls of sugar4 #c lemons4 #a_/aj teaspoonful of salt4 ,put the farina in a bowl or pitcher1 and pour the boiling water on it4 ,stir well1 and steep for an hour4 ,add the salt1 sugar1 and lemon1 and strain4 ,this is an excellent drink when a cold has settled on the lungs4 ,serve hot or cold4 ,should there be any reason why the patient cannot take lemon1 use some other flavor4 ,restorative ,jelly4 #a_/b box of gelatine4 #a tablespoonful of granulated gum arabic4 #c tablespoonfuls of sugar4 #b tablespoonfuls of lemon juice4 #b cloves4 #a_/b pint of port4 ,put all the ingredients in a bowl for two hours4 ,at the end of that time place the bowl in a saucepan of boiling water1 and cook1 stirring frequently1 until all the ingredients are dissolved4 ,strain1 and set away to harden4 ,the bowl must be kept covered all the time the jelly is soaking and cooking4 ,this jelly is to be used when the patient finds it difficult to swallow either liquid or solid food4 ,a small piece of it1 placed in the mouth1 melts slowly1 and is swallowed unconsciously4 ,the sugar may be omitted1 and a gill of port and a gill of beef juice be used2 the beef juice to be added when the jelly is taken from the fire4 ,other stimulants may be substituted for port4 ,senna ,prunes4 #bd prunes4 #b tablespoonfuls of senna leaves4 #a pint of boiling water4 ,steep the senna in the water1 where it will keep hot for two hours2 then strain the water4 ,wash the stewpan1 and put into it the senna water and the prunes1 well washed4 ,cover1 and place the stewpan on a part of the range where the contents will just simmer4 ,cook until the prunes have absorbed all the water2 then put them in a jar1 and use as required4 ,this is a mild and pleasant remedy for constipation4 ,the prunes are delicious1 and will keep for months4 ,they are convenient to take when travelling4 ,a ,gargle for a ,sore ,throat4 ,put into a goblet of cold water one teaspoonful of tincture of muriate of iron1 and one heaped teaspoonful of chlorate of potash4 ,gargle the throat with this4 ,it will do no harm if a small quantity of the liquid be unintentionally swallowed4 ,camphorated ,oil4 ,put into a large bottle four ounces of olive oil and four of spirits of camphor1 and shake well4 ,when there is pain in the chest or lungs rub with the camphorated oil4 ,this is excellent to use in case of sprains or bruises4 ,for a ,cold in the ,head4 ,mix together in a large bottle four ounces of ammonia and four of camphor4 ,a cologne bottle with a glass stopper is the best for this preparation4 ,when there are symptoms of a cold in the head inhale this mixture frequently4 ,lime ,water4 ,put about four ounces of quicklime in a bowl1 and pour upon it two quarts of cold water4 ,stir the mixture well1 and cover4 ,let this stand for four or live hours4 ,at the end of that time pour off the clear liquid and bottle it4 ,throw away the sediment4 ---------------------------------------- -------------------------------- ,,chapter ,,xxiv4 ,,when ,,cleaning ,,house4 ,,the season of house-cleaning is greeted with different degrees of welcome1 or horror1 by the several members of the family4 ,some people appear to think there is no good reason for this annual thorough cleaning of the house2 others1 however1 are really glad when the time comes round again1 because it furnishes an opportunity to take account of stock1 as it were1 discarding the worthless1 and renewing wherever it is necessary4 ,when the cleaning is finished1 pride and content come with the feeling that rest and comfort can be taken with a clear conscience in a house that one knows is in good condition from top to bottom4 ,system ,absolutely ,necessary4 ,every house certainly should have a thorough cleaning every year1 that there may be a check put upon the accumulation of dust or dirt which might breed disease1 even if no other reason influenced the housekeeper4 ,this yearly cleaning need not be a season of discomfort to the family4 ,if possible1 a little extra help should be engaged2 but even if this be out of the question1 the work can be done in such a way that every one shall not be worn out by the time the cleaning is finished4 ,too much should not be attempted at once4 ,if one room be taken at a time1 and be finished before work is begun in another1 the whole house can be cleaned without any great difficulty4 ,it is always wise1 if possible1 to wait until the necessity for furnace or stove fires is past4 ,if the house be heated by stoves1 and there be some rooms in which a fire is needed only in the coldest weather1 such rooms may be cleaned first1 the stoves in the other rooms being removed later4 ,there should be a perfect system in doing this work4 ,housekeepers differ in regard to the part of the house where the cleaning should begin1 some starting with the attic and others with the cellar4 ,since the furnace must be cleaned some time1 and dust may escape through the pipes into the various rooms above1 it seems to me that the proper place to begin is down-stairs4 ,cleaning the ,cellar4 ,in no part of the house is it so important that the cleaning be thoroughly done as in the cellar4 ,not a corner should be slighted4 ,begin with the furnace4 ,have the registers closed in every room4 ,remove all the cinders and ashes1 and clean out all the flues and pipes4 ,many housekeepers have the pipes removed1 but the smoke-pipe is really the only one that it is necessary to take down4 ,this pipe is liable to rust1 because of the moisture it gathers from the chimney2 nevertheless1 if there be no way of heating and drying the house during a cold1 damp period in summer except by building a fire in the furnace1 it would be cheaper to renew this smoke-pipe every few years than run the risk of having the family made ill from receiving a chill4 ,while the men are in the house to clean the furnace1 it would be economy to have them clean the flues in the range1 and also the chimneys4 ,open the cellar windows to bring everything into the light4 ,have the coal bins cleaned4 ,brush everything free from dust4 ,now sweep the ceiling and walls as well as the floor4 ,brush the walls once more4 ,wash the windows and any closets1 shelves1 or tables there may be in the cellar4 ,do not ,omit ,whitewashing4 ,now have the walls whitewashed4 ,before the various articles stored in the cellar are put back in place1 brush them again4 ,sweep the floor once more4 ,paint with black enamel varnish the iron parts of the furnace1 and also any iron pipes that may be exposed to moisture4 ,an excellent whitewash may be made by putting eight quarts of unslaked lime into a large tub1 and pouring over it enough boiling water to make a paste4 ,stir well1 and cover until cold1 stirring occasionally1 that the wash may be smooth4 ,dissolve one quart of salt in two quarts of hot water4 ,dissolve also half an ounce of indigo in about a pint of hot water4 ,add these substances to the slaked and cooled lime4 ,now beat well1 and add enough cold water to make the mixture the consistency of thin cream4 ,the wash will then be ready to use4 ,a tub of charcoal and another of lime are excellent things to keep in the cellar4 ,they make it sweeter and dryer1 and the charcoal is1 of course1 very convenient to have on hand for fuel4 ,the unslaked lime should be put in a tub or barrel1 with space for it to expand to twice its bulk4 ,it slakes in the air and expands rapidly during the process4 ,from ,cellar to ,attic4 ,after the cellar is cleaned1 the next move is to begin at the top of the house and work down4 ,it is not safe in these days1 when houses are kept almost as warm in winter as they become in summer1 to take it for granted that anything is perfectly free from carpet-bugs1 moths1 and other insects4 ,every article in the storeroom should be examined1 brushed1 and shaken4 ,all the boxes1 drawers1 and closets should be brushed1 wiped1 and lined with new paper4 ,as a measure of safety all receptacles should be saturated with naphtha just before their contents are replaced4 ,woollen goods1 furs1 and feathers should be wet with naphtha and folded in old cotton or linen sheets4 ,they will be perfectly safe for a year or more1 provided they have been thoroughly shaken and brushed1 so that no insects' eggs remain in them4 ,pieces of carpets and other large articles should be hung out of doors1 on lines1 before being put away4 ,having taken care of the closets1 drawers1 boxes1 and stored goods1 the next thing will be to clean the room4 ,brush the articles of furniture and set them outside the room4 ,brush the walls1 ceiling1 and windows4 ,after sweeping the floor wash the windows and woodwork1 and also the floor1 wiping very dry4 ,let the room air for an hour or more2 then return all the articles to their places4 ,taking up and ,cleaning ,carpets4 ,have two strong sheets made of unbleached cotton4 ,remove the carpet tacks with a tack-lifter1 being careful to put every one of them in a box or bowl4 ,it is not only extremely painful1 but also dangerous1 to step on a rusty tack1 and the housekeeper should make it a matter of conscience to see to it that none are left lying about4 ,when all the tacks have been removed fold the carpet carefully1 lengthwise2 then roll it up and put it in one of the sheets1 tying this4 ,put the linings in the other sheet4 ,take both sheets into the yard or some field near by1 and after spreading the linings1 sweep them on both sides1 pile them up1 and cover with the sheet4 ,spread the carpet and beat with a rattan or long switch4 ,sweep it1 and then turn it over and beat again4 ,let it lie on the grass1 wrong side up1 until the room is ready4 ,the small yards in city houses are not the proper places for cleaning carpets1 as the dust rises and enters all the surrounding houses4 ,there is in some cities a law against beating carpets in such narrow quarters4 ,sweeping and ,dusting4 ,when the carpet and linings have been removed from the room1 sprinkle the floor with either moistened sawdust1 fine sand1 or bits of damp paper2 then sweep up the dust4 ,go over the floor a second time4 ,brush the ceiling and walls of the room and closets1 being careful to get every crack free from dust4 ,clean1 with a small brush1 the tops of the doors and windows1 the window sashes1 the ledges and blinds1 and all the grooves in the woodwork4 ,for the walls and ceiling use a broom covered with ,canton flannel1 or any old flannel4 ,let the strokes on the walls be straight downward4 ,if there be a fireplace in the room spread thick papers on the hearth and clean both the grate and fireplace4 ,take the bedstead apart and lay each piece on the floor1 grooved side up4 ,be careful that there is not a particle of dust left in it4 ,pour naphtha into every groove4 ,be generous1 for it is not expensive and will hurt nothing4 ,have near by a bowl of naphtha1 into which dip the ends of the slats4 ,if there have been any indications of insect life in the bed or room1 spray all the cracks in the floor1 walls1 and woodwork4 ,now sweep the floor for the third time and wash it with hot diluted lime water1 which is made by pouring four quarts of boiling water upon one quart of quicklime1 and letting the mixture stand covered for several hours2 then pouring into another pail the clear water4 ,put one quart of this water to two gallons of hot4 ,the boards will be made whiter and sweeter by the use of the lime water4 ,washing ,painted ,surfaces4 ,next wash the paint4 ,if it be white do not use ordinary soap4 ,wring a flannel cloth out of hot water and dip it lightly in whiting4 ,rub with this1 and then wash off all the whiting2 next wipe with the cloth wrung out of hot water1 and finally rub with a dry flannel until the surface is perfectly dry4 ,have a pointed stick for all the grooves and corners4 ,if the woodwork be grooved a great deal1 as is now the fashion1 a small scrubbing brush1 such as is sold for cleaning kitchen boards1 will be found helpful1 as a few strokes the length of a long grooved panel will clean it perfectly4 ,if soap be preferred to whiting1 use the white castile1 as this will not turn the paint yellow1 nor will it soften it1 as is apt to be the case with soaps in which the alkali is strong4 ,now wash the blinds1 then the window casings and ledges1 and finally the glass of the windows4 ,when cleaning paint it is well not to have the cloth so wet that the water will run on the paint1 as it will leave streaks4 ,wash only a small place at a time4 ,wash the blinds with clear water4 ,when you come to the window ledges do not use so much water that it will run down on the outside of the house1 marring the appearance of the walls4 ,always rub with the grain of the wood4 ,take the covers from the furniture1 and dust again1 washing the mirror in the dressing-case4 ,clean and polish the furniture4 ,laying the ,carpet4 ,lay the carpet linings on the floor1 putting a small tack here and there to keep them in place4 ,put the carpet on the floor1 unrolling it in the direction in which it is to be laid4 ,begin to tack it at the end of the room which is the most irregular4 ,if there be a fireplace or bay-window in the room1 fit the carpet around these places first4 ,use large tacks to hold the carpet temporarily in place2 they can be withdrawn when the work is finished4 ,when the carpet is fitted to a place1 use small tacks to keep it down4 ,tack one end of the carpet1 stretching it well2 then a side1 then the other end1 and finally the other side4 ,be careful to keep the lines straight1 and to have the carpet fit tightly2 for if it be loose1 it will not only look bad1 but will not wear well4 ,when the carpet is laid1 pour a little naphtha on any soiled places1 and rub with a piece of flannel until the spots disappear4 ,always have a window open at such times1 to allow the gas to escape4 ,put about six quarts of warm water in a pail and add four tablespoonfuls of household ammonia4 ,wring a woollen cloth out of this1 and wipe the carpet4 ,put the furniture and other articles in place4 ,when all the chambers are finished1 clean the hall and stairs4 ,all the chambers and upper halls are to be cleaned in the same manner1 one room at a time4 ,if the stairs be carpeted1 take up the carpets and have them cleaned and put away until all the front part of the house has been cleaned4 ,rooms on the ,first ,floor4 ,the rooms on this floor nowadays are generally shut off by portires1 over and under which the dust sifts into the adjoining rooms when one of the series is being cleaned1 unless the housekeeper provide the proper screens4 ,have for this purpose sheets of strong1 unbleached cotton1 a yard longer and wider than the height and width of the openings4 ,if you take down your portires and tack these sheets on the top and at the bottom of the casings1 the other rooms will be well protected4 ,now dust and remove the small ornaments4 ,beat and brush the upholstered furniture4 ,remove from the room as much of the furniture as possible4 ,take down the window draperies and shake the dust from them in the yard4 ,have the dining-room table made its full length1 and lay an old sheet over it4 ,spread the draperies on this1 one at a time1 and wipe them with a clean piece of cheese-cloth2 then fold them carefully1 if they are not to be hung again until fall1 and1 pinning them in clean sheets1 put them away in boxes or drawers4 ,next take down the shades1 and after wiping them with a clean cloth roll them up and put them aside until the room is cleaned4 ,cover the large pieces of furniture1 and if there be carpets to be taken up proceed in these rooms as directed for the bedrooms4 ,if there be brasses1 take them to the laundry or kitchen to be cleaned4 ,take down the shades of the chandeliers and wash them4 ,if the carpets are to be taken up1 they should be removed at once1 and if they are not1 brush the ceiling1 walls1 woodwork1 windows1 blinds1 and ledges1 and then sweep the carpet4 ,when the dust settles sweep a second time2 be careful to brush the corners and edges thoroughly with a small broom4 ,after the carpet is thoroughly swept1 saturate the edges and corners with naphtha1 leaving the doors and windows open1 of course4 ,now clean the paint and windows4 ,when the room is clean put three tablespoonfuls of household ammonia in about six quarts of water1 and1 wringing a clean cloth out of this1 wipe the carpet4 ,change the water as soon as it becomes dark4 ,replace the furnishings4 ,of course1 if the floors be of polished hard wood1 half the burden of house-cleaning is removed4 ,kitchen1 ,pantry1 and ,closets4 ,last1 but not least1 on the programme comes the back part of the house4 ,beginning with the china closet1 remove and wipe all the dishes4 ,brush the walls1 ceiling1 and shelves4 ,take the drawers to the kitchen and wash and wipe them1 afterward drying them in the sun or before the fire4 ,wash all the woodwork and the floors before replacing the dishes4 ,clean the kitchen closets and pantry in the same manner4 ,wash and scour all the wooden1 tin1 and iron utensils1 getting them perfectly dry and sweet in the sunlight1 if possible4 ,line the shelves and floor of the pot closet with thick brown paper1 and put the utensils in place4 ,take down the kitchen shades and wipe them with a clean cloth4 ,brush the ceiling and walls4 ,if the walls be painted1 wash them in warm ammonia water1--four tablespoonfuls of ammonia to six quarts of water4 ,have ready a second pail of clear hot water and a clean cloth4 ,go over the washed space with the clean cloth and water2 then wipe dry4 ,if the woodwork be hard or grained1 wash it in the same manner2 using1 however1 only half as much ammonia4 ,wash the windows1 scour the tables and sink1 clean the pipes and faucets1 black the stove1 and wash the floor4 ,when all this is done go over the woodwork with a flannel dampened with linseed oil and turpentine1--half of each2 then rub with a dry flannel4 ,the laundry and back halls should receive the same attention4 ,then the piazza and yard should be put in order4 ---------------------------------------- -------------------------------- ,,chapter ,,xxv4 ,,odd ,,bits ,,of ,,useful ,,knowledge4 ,points of ,difference in ,various ,brands of ,flour4 ,,much trouble in cooking arises from the difference in various brands of flour4 ,there are often1 indeed1 variations in the same brand4 ,all are caused by the different modes of making the flour1 and changes in the kind of wheat used4 ,when flour is made by the roller process1 two cupfuls will make a much stiffer batter than flour made by the old process of grinding between stones1 or produced by first crushing by rollers and then grinding between stones4 ,millers all over the country are always looking for1 and frequently making1 improvements in the processes which they are accustomed to follow4 ,this necessarily results in changes in the texture and quality of their products4 ,then1 too1 it makes a difference whether the wheat used is spring or winter wheat4 ,in the ,eastern ,states1 where mills are few1 the flour comes largely from ,minnesota and other ,western ,states4 ,this flour has in the last fifteen or twenty years been made almost wholly by the roller process1 and chiefly of spring wheat4 ,the distinguishing quality of this flour is this3 if rubbed between the fingers it feels rough and granular1 and if pressed in the hand it will not hold its shape1 but fall apart as granulated sugar would4 ,when using this flour by measure1 allow one eighth more wetting than for flour made by grinding between stones4 ,recently a number of millers have modified the new process by using the rollers for cleansing1 separating1 and grinding until the last stages of the work1 when the flour is put between stones and ground smooth and fine4 ,when this is done the distinguishing features between the old and new processes are lost4 ,this flour is smooth to the touch1 will keep its shape if pressed in the hand1 and will not absorb as much moisture as the more granular kind4 ,it can be used equally well for bread1 cake1 and pastry4 ,some of the mills in ,new ,york1 ,pennsylvania1 ,ohio1 and ,michigan make this flour in perfection4 ,flour that is made of new spring wheat will not give so good bread when first made as it will after it has been kept for a month or more4 ,a great deal of the trouble with bread comes from this condition of the flour4 ,a barrel of flour that will not make good bread to-day1 simply because the wheat was too new when ground1 will1 if kept for two months1 make perfect bread1 if the yeast be good2 for1 after all1 the yeast is more frequently than the flour the cause of failure to make satisfactory bread4 ,when one buys flour in small quantities there will always be an uncertainty as to how it will work until after the first time it is used4 ,even in small families it is better to get flour by the barrel1 as it improves with age4 ,another thing for the housekeeper to remember is that the whitest flour is not the most nutritious4 ,what is called first-quality flour does not contain nearly so large a quantity of the best elements of the wheat as the second quality1 which is much darker1 but gives a sweeter and more nutritious loaf4 ,it is wonderful to see the various processes through which the wheat goes before it comes out of the mill4 ,there is no question that flour which is made by the roller process in the first stages and finally ground between the stones will give the most satisfaction4 ,the wheat is more thoroughly cleaned than when the flour is made wholly by the old process1 and the separation of the hard substance and the dust from the wheat is more thorough than by the old mode1 and therefore when the flour comes from the millstones it is free from undesirable substances4 ,when and ,why ,soda1 ,cream of ,tartar1 and ,baking ,powders are ,used4 ,soda may be used in all kinds of bread1 cake1 pudding1 and griddle cakes where an acid also is used4 ,the acid may be cream of tartar1 vinegar1 lemon juice1 sour milk or cream1 molasses1 or something else4 ,if two teaspoonfuls of cream of tartar be used1 there must be one teaspoonful of soda1 save in cases where the cream of tartar is used only to give tone and firmness of texture to a pudding or cake in which only the whites of the eggs are employed1--such as many of the meringue puddings1 and angel cake4 ,in puddings and cakes where molasses1 lemon juice1 or vinegar is used1 soda should be used instead of baking powder1 because the baking powder is a combination of an acid and alkali1 and the proportions are so carefully adjusted that the two ingredients neutralize each other4 ,sometimes a rule for cake or gingerbread calls for one teaspoonful of soda and one of cream of tartar4 ,in such cases allowance is made for the acid in the molasses1 or in the sour milk or cream that is used4 ,again1 in making cake in which a good many eggs and wine or brandy are used1 a small quantity of soda1 but no cream of tartar1 is called for4 ,this is because there is enough acid in the wine and butter to neutralize the small quantity of soda and produce the required amount of carbonic acid gas4 ,it will be seen1 by these statements1 that the housekeeper who uses baking powder can do without cream of tartar1 but she must be provided with soda when using molasses and sour milk and cream4 ,soda should never be dissolved in hot water1 because some of the gases would be liberated and wasted1 and a greater amount of soda would be needed to make good this waste than if the soda were dissolved in cold water4 ,housekeepers should remember1 when making biscuit and dumplings with baking powder1 that three teaspoonfuls of the powder will be required to make one quart of flour light4 ,the manufacturers' directions often call for only two1 and the result is unsatisfactory4 ,about ,whipping ,cream4 ,illustration3 ,,whip-,,churn4 ,have the cream very cold4 ,put it in a bowl or pail1 and set this dish in a pan of cold water1--ice water if possible4 ,have a large bowl or pan set in another pan of ice water4 ,place the whip-churn in the cream1 tipping a little to one side1 that the air and cream may be forced through the holes in the bottom of the churn4 ,draw the dasher up about one third the length of the cylinder2 then press down4 ,let the upward stroke be light1 and the downward stroke hard4 ,if you will count time in this way3 one1 two2 one1 two1--it will insure a regular stroke1 which is important4 ,when the bowl is full of froth1 skim it off into the larger bowl1 being careful not to skim too near the liquid cream4 ,a little of the froth will become liquid1 but this can be poured back into the bowl and whipped again4 ,the cream must be neither too thick nor too thin4 ,if too thick1 thin it with milk4 ,when cream is too thick for whipping1 the bubbles will be very small and the cream will hardly double in volume4 ,this kind of cream makes most desserts too rich4 ,when the cream is too thin1 the bubbles will be large and clear1 and will break when touched4 ,such cream as is sold at creameries as thick or heavy cream1 and costs from fifty to eighty cents a quart1--depending on the locality1--will require a pint of milk to a pint of cream4 ,the thin cream sold at the creameries is often too poor to be whipped4 ,the whip-churn is a tin cylinder1 perforated on the bottom and sides1 in which a dasher of tin1 also perforated1 can be easily moved up and down4 ,when this churn is placed in a bowl of cream and the dasher is worked1 air is forced through the cream1 causing it to froth4 ,good cream may be frothed with a whisk1 or with an egg-beater1 but the whip-churn described above is1 to my mind1 the most satisfactory for this work4 ,how to ,prepare ,bread ,crumbs4 ,there are two methods of preparing bread crumbs4 ,such as are to be used for escaloped dishes or dishes prepared au gratin1 etc41 should always be grated4 ,that means1 of course1 that stale bread--not dried bread--should be used4 ,this gives light1 fluffy crumbs4 ,for breading1 pieces of bread should be dried in a slow oven until not a particle of moisture is left4 ,the dried bread should then be put in a bag and pounded fine with a wooden mallet4 ,now rub the crumbs through a common flour sieve1 and put them away in glass jars4 ,there should always be kept on hand a good supply of these dry crumbs4 ,breading ,articles for ,frying4 ,the albumen of the egg hardens so quickly when exposed to a high temperature that it is used as a protection for articles of food that lack albuminous matter enough on the surface instantly to form a hard coating4 ,the egg does not take a fine1 brown color2 therefore1 bread or cracker crumbs are used with it to give the food crispness and a rich color4 ,covering an article of food with egg and bread crumbs is called breading4 ,put the egg in a deep plate1 and beat it thoroughly with a spoon1 but not enough to make it light4 ,have the crumbs in another plate1 or they may be spread in a thick bed on a board4 ,have the article that is to be breaded seasoned well with salt1 and slightly with pepper1 if the latter be used at all4 ,put the article in the egg1 and with a tablespoon dip up and pour the egg over every part of it4 ,not a spot should escape the coating4 ,with a broad-bladed knife lift the article from the egg1 and roll it in the dried crumbs1 being careful that every part is covered4 ,lay the breaded food on a flat dish or on the board until dry4 ,never place one breaded article on another when drying or frying4 ,when ready to fry1 shake off the loose crumbs4 ,place in the wire basket1 being careful not to crowd4 ,fish1 meat1 croquettes1 etc41 when dry after breading1 may be placed in the refrigerator until the time for frying4 ,they will keep for twelve hours or longer4 ,sometimes a very thick crust is desired on some kinds of food4 ,in that case bread all the articles1 and when they are dry1 give them a second coat of egg and crumbs4 ,ways to ,get ,onion ,juice4 ,pare a fresh onion and bruise the side by striking with the dull edge of a knife2 then press the flat side of the blade of the knife against the bruised place4 ,the juice will fall in drops4 ,if a large quantity be required1 cut the onion fine1 put it in a piece of cheese-cloth1 and press in a lemon squeezer kept solely for this purpose4 ,getting ,rid of the ,odor of ,onions4 ,if the hands and the utensils which were used in preparing raw onions be thoroughly washed in cold water before soap or hot water touches them1 the odor of the vegetable will disappear4 ,stoning ,raisins in an ,easy ,manner4 ,stem the raisins1 and1 putting them in a bowl1 cover with boiling water4 ,immediately pour off the water4 ,this softens the skins and makes the raisins puff up so that the stones are removed with ease4 ,to ,freshen ,bread and ,cake4 ,if you wish to freshen a stale loaf of bread or cake1 put it in a deep pan1 cover it closely and set it in rather a cool oven for about twenty minutes4 ,the loaf will be almost as fresh as when first baked1 but it must be used the same day1 as it dries quickly when reheated in this manner4 ,making a ,bouquet of ,sweet ,herbs4 ,tie together one spray of parsley1 one sprig each of thyme and summer savory1 one small leaf of sage1 and one large bay leaf4 ,this bouquet will flavor a gallon of soup4 ,it must not cook in it for more than an hour4 ,when only a small amount of soup or sauce is to be flavored1 the bouquet should be cooked in the liquid but a short time1--perhaps from ten to twenty minutes4 ,preventing a ,meringue from ,falling4 ,the means of preventing a meringue from falling when it is taken from the oven are simple4 ,usually the trouble arises from baking the meringue in too high a temperature4 ,if you beat the whites of the eggs to a stiff1 dry froth1 then gradually beat in the powdered sugar 7a generous tablespoonful for each white of an egg71 put the meringue on the pie or pudding when partially cooled1 and bake in a moderate oven1 with the door open1 for eighteen to twenty minutes1 the annoyance may be avoided4 ,to ,temper ,iron and ,earthen ,ware4 ,heat the iron slowly and then cool slowly4 ,it is best1 when it can be done1 to grease the inside of the iron utensil and fill it with cold water2 then heat the water gradually to the boiling point1 and cool slowly4 ,earthenware is to be put in a kettle of cold water1 which is then to be heated slowly to the boiling point1 and cooled slowly4 ,if convenient1 put a little bran in the water4 ,flour ,paste4 ,mix one heaped tablespoonful of flour with five of cold water4 ,pour on this a scant gill of boiling water1 stirring all the time4 ,stir the mixture on the fire until it boils up1 then strain4 ,what to do ,when ,burning ,accidents ,occur4 ,there are many simple remedies which1 in case of burning accidents1 can be applied before the physician comes4 ,so much immediate and future suffering can be averted by the prompt use of some remedy1 that everybody should have fixed in mind some of the proper things to do4 ,slight burns1 such as one often gets in the kitchen or laundry1 can be relieved1 and blistering be prevented1 by coating the burned part with oil1 lard1 or butter1 then covering with baking soda1 and finally with a piece of linen4 ,in a short time the pain will cease1 and1 unless the burn be very deep or the remedies be applied too late1 there will be no blister4 ,lime water also is good for burns4 ,children are often scalded by falling into hot water left within their reach1 or by overturning some hot liquid upon themselves4 ,in a case of scalding it must be remembered that the clothes clinging to the body are saturated with the hot liquid1 and that as long as they are allowed to remain in this condition the heat will be kept in1 and the burn become deeper4 ,the first thing to do in a case of this kind is to pour cold water over the sufferer4 ,this at once cools the clothing1 which should afterward be taken off as gently but quickly as possible4 ,next pour sweet oil over the burns and cover them with soda1 if you have it2 if not1 cover with soft linen cloths1 and then wet with lime water4 ,if there be no oil at hand1 lard will do4 ,the things at which to aim are1 to cover the burn at once with some pure oily substance and then with soda or lime water1 to take out the fire2 to have the place covered with linen1 which will not stick to the wound2 and1 finally1 to cover closely from the air4 ,nothing is better for this purpose than a thin roll of cotton batting spread over the linen4 ,sometimes the cotton batting is saturated with oil and laid directly on the wound2 but it is apt to cling to the flesh1 and cause much trouble and suffering4 ,a fine quality of cotton batting may be obtained at any druggist's4 ,in every house there should be a closet or drawer on the first floor where a few simple remedies are kept4 ,here is a list for burns3 a roll of old linen1 such as handkerchiefs1 napkins1 pieces of table-cloths1 sheets1 and pillow-cases2 a roll of cotton batting1 a bottle of sweet oil1 with the stopple drawn and gently put back1 so that it can be quickly removed2 a bottle of lime water2 a box of powdered baking soda2 a ball of soft darning cotton2 and a needle1 thread1 thimble1 and scissors4 ,one may have no use for these things in many years2 but the trouble of keeping them is trifling1 and should there be need of them the advantage of having them ready for use is beyond estimation4 ,to make lime water1 put about half a pound of unslaked lime in an earthen bowl1 and pour over it three pints of boiling water4 ,stir with a stick1 and put away in a cool place for eight or ten hours4 ,at the end of that time pour off the clear lime water1 letting the sediment remain in the bowl4 ,bottle the water1 and put the stopple in1 but not so far that it cannot be easily drawn4 ,use of ,naphtha in the ,household4 ,naphtha has come to be a power in cleaning establishments1 and to some extent in the household4 ,before giving any directions for its use1 ,i want to state that this fluid is extremely dangerous unless ample precautions be taken2 but with proper care there is not the slightest danger4 ,naphtha is very volatile1 giving off a highly inflammable gas4 ,it is dangerous even to have an uncorked bottle of it in a room where there is a light or fire4 ,if1 however1 when naphtha is being used1 the windows in the room be open and there be neither light nor fire1 there will not be a particle of danger4 ,soiled carpets and garments may be cleaned by sponging with naphtha4 ,buffalo bugs and moths can be destroyed with it4 ,for stuffed furniture use naphtha freely4 ,put the article on the piazza and pour the fluid into it1 being sure that every part is saturated4 ,after a day or two1 repeat the process1 and ,i think you will find that both worms and eggs are destroyed4 ,still1 it will be necessary to keep a close watch2 for it is more difficult to destroy the eggs than the worms1 and they may be hatched out after days1 or even weeks1 have passed4 ,i know that if the naphtha be used again at this time the trouble will be at an end4 ,furs and woollen garments should be well beaten1 and then saturated with naphtha4 ,there is no danger in this generous use of the fluid out of doors2 but in the house great care must be exercised4 ,windows should be opened1 and there should be no light or fire in the room for several days1 if naphtha has been used in large quantities4 ,when rugs or carpets are attacked1 have two hot flat-irons ready4 ,wet with hot water the parts that are affected4 ,place several thicknesses of wet cloth over this1 and apply the hot iron1 which should stand there for at least ten minutes1 that the steam may penetrate every part4 ,when all is done1 pour on naphtha2 also1 pour it about the edges of the carpet4 ,remember that wiping with naphtha has no effect2 it must be a generous bath4 ,let me say again1 that the danger from the fluid comes from the gas1 and that the windows are to be opened1 and no fire or light allowed in the room during the work1 or for a few hours after it is done4 ,bedbugs can be banished from a room with two or three applications of naphtha4 ,take the bed apart and dust it4 ,let the parts lie flat on the floor with the grooved sides up4 ,saturate the bed with naphtha1 filling the grooves4 ,pour the fluid into the pillows and mattresses1 wetting the seams and tuftings thoroughly4 ,spray any cracks there may be in the walls4 ,if there be a carpet on the floor it will be well to give it a naphtha bath1 to clean and brighten it4 ,when all this is done1 close the room1 leaving the windows open4 ,it should stand in this way for at least eight hours1 that the gas may pass off4 ,should any bugs appear after this1 repeat the operation4 ,the second time will not fail4 ,when putting away furs1 flannels1 rugs1 etc41 have the articles well beaten4 ,put them in sheets1 and wet with naphtha2 then pin the sheets and put the articles away in boxes or drawers4 ,a ,word ,regarding ,stains4 ,stains of all kinds are constantly getting on all sorts of articles and fabrics4 ,great care must be used in removing them1 as the treatment that is good for one kind will produce the most disastrous results with another4 ,a few simple remedies are given for the most common stains that trouble the housekeeper4 ,to ,remove ,grease ,spots4 ,where soap and hot water can be used1 wash the spots in very hot water1 using plenty of soap2 then rinse well4 ,french chalk or fuller's earth may be powdered and mixed with cold water1 to make a thick paste4 ,spread this on the grease spot and let it remain for several days2 then brush off4 ,if the stain has not fully disappeared1 apply the mixture a second time4 ,oxgall may be used on dark colors2 if purified1 it may be used on any color4 ,it can sometimes be bought at a druggist's in a purified state4 ,chemists also combine oxgall with turpentine and other cleaning agents4 ,this preparation is effective and safe in removing grease4 ,in the case of delicate fabrics that can be washed1 the spots may be rubbed with yolk of egg before the washing4 ,naphtha is usually effective in removing grease4 ,here is still another way4 ,put a piece of blotting paper under the grease spot and another over it4 ,place a warm iron on the upper one4 ,after a while remove the iron and paper1 and1 if the grease has not entirely disappeared1 repeat the process with fresh paper4 ,if a large amount of oil or grease be spilled on a flat surface1 immediately cover the place thickly with whiting1 wheat flour1 or meal of any kind4 ,this will absorb some of the oily substance1 and prevent it from spreading4 ,after an hour or two brush off this substance and apply the usual remedies4 ,grease spots on carpets may be taken out by covering the spots with fuller's earth1 wet with spirits of turpentine4 ,let it stand until the earth is a fine dry powder4 ,delicate fabrics1 like silk1 crpe1 ribbons1 scarfs1 etc41 may be spread on a clean cloth and then be covered with powdered ,french chalk or fuller's earth4 ,roll up the article and put away for a few weeks and it will become clean4 ,to ,take ,grease from ,wood and ,stone4 ,put one gill of washing soda and one quart of boiling water in a stewpan and place on the fire4 ,when the soda is dissolved1 pour the boiling liquid on the grease spot4 ,rub with an old broom4 ,an hour or two later rub with a mop4 ,rinse out the mop2 then wash with clean hot water4 ,be careful not to get the soda water on your hands1 clothing1 or boots4 ,removing ,stains from ,marble4 ,if the stains were made by grease1 spread wet whiting or chloride of lime on them and let it remain for several hours2 then wash off4 ,washing soda1 dissolved in hot water1 mixed with enough whiting to form a thick paste1 and kept on the stains for several hours1 will remove grease spots4 ,sometimes the marble has a discolored appearance from scratches4 ,if it be rubbed hard with wet whiting and then washed and wiped dry1 the mark will disappear4 ,ink and iron rust are usually removed with an acid1 but if that be employed on marble1 it will dissolve the stone4 ,the remedies given for grease spots can1 however1 be used4 ,should an acid be used on marble1 pour ammonia water on the spot and it will neutralize the acid1 thus saving the marble4 ,treatment of ,fruit ,stains4 ,one of the simplest methods is to place the stained part of the cloth over a bowl and continue pouring boiling water through until the stain disappears4 ,if this be done soon after the article is stained1 there will be no trouble in most cases4 ,oxalic acid will remove fruit stains4 ,as it is useful for many purposes1 it is well to keep a bottle of it in some safe place4 ,put three ounces of the crystals in a bottle with half a pint of water4 ,mark the bottle plainly4 ,when stains are to be removed have a large pail of water and a bottle of household ammonia at hand4 ,wet the stained parts with the acid and then rub4 ,when the stains have disappeared1 put the article in the water4 ,wash thoroughly in several waters1 and then wet the parts with the ammonia1 that all trace of the acid may be removed4 ,finally1 rinse again4 ,coffee1 ,tea1 and ,wine ,stains on ,table ,linen4 ,if treated at once such stains seldom give much trouble4 ,place the stained part over a large bowl and pour boiling water upon it until the stain disappears4 ,if1 however1 the stains be of long standing1 and have been washed with soap1 it will be difficult to get rid of them4 ,javelle water 7which can be made at home or bought of a druggist7 will do it4 ,put about half a pint of ,javelle water and a quart of clear water into an earthen bowl2 let the stained article soak in this for several hours2 then rinse thoroughly in three waters4 ,it is only white goods that can be treated in this manner1 as the ,javelle water bleaches out the color4 ,another way to do is to put a little of the ,javelle water in a saucer or small bowl1 and soak the spot in this until it disappears4 ,rinse thoroughly4 ,when ,cloths become ,mildewed4 ,put about a tablespoonful of chloride of lime in a wooden pail1 or earthen bowl1 and add four quarts of cold water4 ,stir until all the lime is dissolved1 using a wooden spoon or paddle4 ,now put the mildewed article into the water and work it about1 using the spoon or paddle4 ,let the article stay in the water until all the mildew has disappeared2 then throw it into a tub of cold water4 ,wash well in this1 and then rinse in a second tub of cold water2 finally1 wring out and dry4 ,if the rinsing be thorough the fabric will be uninjured4 ,it is only white goods that can be treated in this way1 because chloride of lime removes colors as well as mildew4 ,the ,best ,way to remove ,iron ,rust4 ,buy four ounces of muriatic acid at a druggist's4 ,it is useful for various purposes4 ,have it marked plainly4 ,it should1 moreover1 be labelled as poisonous4 ,fill a large bowl with boiling water4 ,have another bowl or pan full of hot water4 ,a bottle of household ammonia also is necessary4 ,place the spotted part of the garment over the bowl of hot water4 ,wet a cork in the muriatic acid and touch the iron rust with it4 ,immediately the spot will turn a bright yellow4 ,dip at once in the hot water1 and the stain will disappear4 ,when all the spots have been removed1 rinse the article thoroughly in several clear waters1 then in ammonia water 7a tablespoonful of household ammonia to a quart of water71 and finally in clear water4 ,the acid is very powerful1 and will destroy the fabric if allowed to remain upon it4 ,ammonia neutralizes it4 ,if the directions be followed carefully1 the most delicate fabric can be successfully treated in this way4 ,as muriatic acid is very destructive of tin1 do not keep the bottle in the same closet with articles made of that metal4 ,removing ,blood ,stains4 ,wash the stain in blood-warm water until the greater part has been removed2 then rub on some soap1 and wash until the stain disappears4 ,when the stain is on white cotton or linen goods1 scald the article after it has been washed4 ,never use hot water until the stain is nearly removed4 ,removing ,sewing-machine ,oil ,stains4 ,rub the stain with sweet oil or lard1 and let it stand for several hours2 then wash in soap and cold water4 ,to ,remove ,pitch and ,tar4 ,rub lard on the stain and let it stand for a few hours2 then sponge with spirits of turpentine until the stain is removed4 ,if the color of the fabric be affected1 sponge it with chloroform and the color will be restored4 ,alcohol for ,grass ,stains4 ,rub the stain with alcohol2 then wash in clean water4 ,muriatic ,acid for ,stains on ,porcelain4 ,when there is a great deal of iron in the water1 the porcelain or china bowls in the bath-room become badly stained4 ,rub a little muriatic acid on the stained parts1 and rinse thoroughly with cold water1 adding a little ammonia to the rinsing water toward the end4 ,to ,remove ,paint4 ,wet the paint with turpentine and rub with a woollen cloth4 ,if the paint spot can be kept wet with the turpentine for a little while1 it will not require so much rubbing4 ,removing ,ink ,stains4 ,tear blotting paper in pieces and hold the rough edges on the ink when it is freshly spilled4 ,if you have no blotting paper at hand1 cover the spot with ,indian meal2 or1 the liquid ink may be absorbed by cotton batting4 ,the first care should be to prevent the ink from spreading4 ,if ink be spilled upon a carpet1 cut a lemon in two1 remove a part of the rind1 and rub the lemon on the stain4 ,as the lemon becomes stained with the ink1 slice it off1 and rub with the clean part4 ,continue this until the stain is removed4 ,if the stained article be washed immediately in several waters and then in milk1 letting it soak in the milk for several hours1 the stain will disappear4 ,washing the article immediately in vinegar and water1 and then in soap and water1 will remove all ordinary ink stains4 ,washing at once in water and then in liquid citric acid or oxalic acid is another mode4 ,oxalic acid is very corrosive and should be removed from the article by a thorough washing in water4 ,if1 after the washing1 the article be wet with household ammonia1 any acid remaining will be neutralized4 ,no matter what substance be used to remove ink1 the stain must be rubbed well4 ,if the article stained be a carpet on the floor1 use a brush4 ,as the acids often affect the colors in a fabric1 it is wise to try the water and milk or the water and vinegar method before resorting to the acids4 ,chemicals should always be the last resort1 unless one be rather familiar with their action4 ,my own experience is that it is a most difficult matter to remove the stains of some kinds of black ink if they have stood for a few hours2 whereas1 other kinds1 notably stylographic ink spots1 can be removed easily with soap and water4 ,when ,acids are ,spilled4 ,a bottle of household ammonia should be kept where it can be reached conveniently at any time2 then1 when an acid is accidentally spilled1 pour ammonia over the spot at once4 ,restoring ,colors4 ,when an acid has been spilled on a fabric its effect may be neutralized by sponging with ammonia4 ,if an alkali1 such as ammonia1 soda1 potash1 etc41 be spilled on a garment1 its effect may be neutralized by sponging with weak vinegar4 ,if the color be not fully restored1 sponge with chloroform4 ,to make ,javelle ,water4 ,into a large saucepan1 porcelain-lined if possible1 put four pounds of bicarbonate of soda and four quarts of hot water4 ,stir frequently with a wooden stick until the soda is dissolved2 then add one pound of chloride of lime1 and stir occasionally until nearly all the solids are dissolved4 ,let the liquid cool in the kettle2 then strain the clear part through a piece of cheese-cloth into wide-mouthed bottles4 ,put in the stoppers and set away for use4 ,the part that is not clear can be put into separate bottles and used for cleaning white floors and tables2 also for cleaning the sink4 ,in making this preparation be careful not to spatter it on your clothing or on the paint4 ,half a pint of this water can be put into a tub with about a dozen pails of warm suds1 and the soiled white clothes be soaked in them4 ,much of the dirt can be removed by this method4 ,the ,french laundresses use this preparation for white clothes4 ,a ,good ,cleaning ,fluid4 ,put into a large saucepan two quarts of water1 half an ounce of borax1 and four ounces of white castile soap shaved fine1 and stir frequently until the soap and borax are dissolved2 then take from the fire and add two quarts of cold water4 ,when the mixture is cold1 add one ounce of glycerine1 one of ether1 and four of ammonia crystals4 ,bottle and put away for use2 it will keep for years4 ,to clean an article1 first brush thoroughly1 and then spread on a table4 ,sponge with the cleaning fluid and rub hard until the stains disappear4 ,then press if necessary4 ,this fluid will remove grease spots and stains of various kinds4 ,it can be used on silks1 cottons1 and woollens4 ,it is almost invaluable for cleaning men's clothing1 dresses1 carpets1 etc4 ,when a colored garment is to be sponged1 try the fluid on a small piece of the goods1 as it affects some colors4 ,treatment of ,grease ,spots on ,wall ,paper4 ,if you find grease spots on wall paper1 put powdered ,french chalk1 wet with cold water1 over the places1 and let it remain for twelve hours or more4 ,when you brush off the chalk1 if the grease spots have not disappeared1 put on more chalk1 place a piece of coarse brown paper or blotting paper on this1 and press for a few minutes with a warm flat-iron4 ,stale ,bread for ,cleaning ,soiled ,paper4 ,wipe the paper with a clean cloth4 ,cut a loaf of stale bread in two1 lengthwise1 and rub the bread over the paper1 making long strokes straight up and down4 ,when the bread becomes soiled1 cut off a thin slice1 and continue the work with the clean surface4 ,a large room may require the use of two or three loaves4 ,edges of books1 margins of pictures1 and other things may be cleaned in the same way4 ,two ,ways to ,repair ,wall ,paper4 ,have a set of children's paints1 selecting those that have creams1 browns1 yellows1 and perhaps green1 blue1 and red4 ,mix the colors until you get the shade of the foundation color of the paper1 then lightly touch up the broken places4 ,if the breaks be small this will be all that is necessary2 but if large1 it will be well when the first color is dry to touch up the place with the other colors4 ,this is a much easier and more satisfactory method than patching the paper4 ,if1 however1 the broken place be too large to be repaired with the paint1 match the paper if you can and stick it on with flour paste4 ,never use mucilage1 as it discolors the paper4 ,brightening ,leather ,furniture4 ,housekeepers often wonder if it is possible to restore the color to leather furniture which has become rusty in appearance4 ,furniture dealers say that real leather should not fade as long as it holds together4 ,however1 it does fade2 so try this method of brightening it4 ,wash the leather with a sponge that has been wrung out of hot soap suds2 then rub as dry as possible4 ,now place the furniture in the sun and wind1 that it may get thoroughly dry as quickly as possible4 ,next1 rub hard with a cloth that has been wet with kerosene4 ,let the furniture stand in the air until the odor of the oil has passed off4 ,preventing ,silks and ,woollens from ,turning ,yellow4 ,whenever you have occasion to pack away silk or woollen goods which you are afraid may turn yellow1 break up a few cakes of white beeswax and fold the pieces loosely in old handkerchiefs that are worn thin4 ,place these among the goods4 ,if possible1 pin the silks or woollens in some old white linen sheets or garments4 ,if it be inconvenient to use linen1 take cotton sheets4 ,of course1 it is important that the clothing shall be perfectly clean when put away4 ,cleaning ,dress ,silks and ,ribbons4 ,there are several methods of cleaning silks4 ,they may be spread on a clean table and sponged with naphtha1 alcohol1 soap and water1 etc42 or the silk may be washed in soap suds1 gasoline or naphtha4 ,as the gasoline or naphtha does not affect the colors1 it is more desirable for colored silks4 ,if the silks be washed in suds1 use the best white castile soap4 ,wash the silk in the suds2 then rinse in clear water and hang on a clothes-horse in the shade4 ,do not wring it4 ,when the silk is nearly dry lay it on a soft ironing cloth1 and1 after spreading either coarse brown paper or a newspaper over it1 press with rather a cool iron4 ,if naphtha or gasoline be used1 have the liquid in a large bowl near an open window1 and in a room where there is neither fire nor light4 ,wash the silk in this and hang in the air4 ,it will dry quickly4 ,black silk may be washed in ammonia water and rinsed in clear water to which has been added strong bluing and dissolved gelatine1--one quarter of an ounce of gelatine to one gallon of water4 ,never iron silk unless it is absolutely necessary4 ,cleaning ,chamois ,skins4 ,chamois skins that have been used for cleaning silver1 brass1 etc41 can be made as soft and clean as new by following these directions4 ,put six tablespoonfuls of household ammonia into a bowl with a quart of tepid water4 ,let the chamois skin soak in this water for an hour4 ,work it about with a spoon1 pressing out as much of the dirt as possible2 then lift it into a large basin of tepid water1 and rub well with the hands4 ,rinse in fresh waters until clean1 then dry in the shade4 ,when dry1 rub between the hands4 ,chamois jackets can be washed in the same manner1 except that there should be two quarts of water to the six tablespoonfuls of ammonia4 ,pull into shape before drying4 ,to ,clean ,brushes4 ,put enough warm water in a flat bowl or pan to cover the bristles1 but not to come over the back of the brush4 ,to each quart of water put three tablespoonfuls of household ammonia4 ,lay the brushes in this for about five minutes1 then work them gently in the water4 ,rinse thoroughly in cold water1 and rest them on the edge where a current of air will strike them4 ,care of ,straw ,matting4 ,this floor covering should not be washed often4 ,boil together for one hour two quarts of bran and four of water4 ,strain this1 pressing all moisture out of the bran4 ,add two quarts of cold water and two tablespoonfuls of salt to the strained mixture4 ,wash the matting with this and rub dry with a clean cloth4 ,to ,clean ,woods in ,natural ,finish4 ,to clean woodwork in your halls and rooms do not wash it4 ,soap destroys the looks of woodwork that is finished in natural colors4 ,wring a flannel cloth out of hot water and wipe off the dust4 ,when all the woodwork has been dusted in this manner go over it with a woollen cloth made damp with cotton-seed or sweet oil and alcohol or turpentine2 two parts oil and one alcohol or turpentine4 ,rub hard1 and with the grain of the wood2 then rub with clean flannel4 ,it will revive the color and gloss4 ,light woods must be wiped with a damp flannel and polished with a dry piece of flannel4 ,do not use oil on light woods4 ,to clean the railing of banisters1 wash off all the dirt with soap and water1 and when dry rub with two parts of linseed oil and one of turpentine4 ,all dark woods that have become soiled and dingy may be washed with soap and water1 using1 if possible1 a piece of flannel4 ,dry with a soft cloth4 ,mix together two parts of linseed oil and one of turpentine4 ,moisten an old piece of flannel in this and rub the furniture with it4 ,finish by rubbing hard1 and with the grain1 with a dry old piece of flannel4 ,if there be any white stains rub them with kerosene1 using a good deal of oil and much pressure4 ,the soiled wood may be cleaned with turpentine instead of soap and water4 ,to ,remove ,white ,stains from ,furniture4 ,wet a woollen cloth with kerosene and rub the spot until the stain disappears4 ,it may take a good deal of hard rubbing if the stain be deep or of long standing1 but perseverance will accomplish the object4 ,cleaning ,brass4 ,there are many good preparations which come for cleaning brass4 ,the most of them do the work quickly1 leaving a brilliant polish1 but the metal does not keep clean so long as when cleaned by the old method4 ,pound fine and then sift half a pint of rotten-stone4 ,add to this half a gill of turpentine and enough sweet oil to make a thick paste4 ,wash the brasses in soap and water1 wipe dry1 and then rub with the paste4 ,rub with a soft clean rag1 and polish with a piece of chamois skin4 ,conveniences when ,sweeping4 ,if one have proper covers for the pictures and heavy pieces of furniture in the room1 a great amount of trouble can be saved on the sweeping day4 ,buy cheap print cloth for the furniture4 ,have three breadths in the cover1 and have it three yards and a half long4 ,it should be hemmed1 and the work can be done quickly on a sewing-machine4 ,i find six cloths a convenient number1 although we do not always need so many4 ,get cheap unbleached cotton1 and cut it into lengths suitable for covering pictures1 heavy ornaments1 clocks1 etc4 ,these need not be hemmed4 ,always remove any coverings gently2 then take them out of doors to be shaken4 ,fold them and put them away4 ,they will last a long time1 and pay for themselves in a year1 because they save so much extra dusting1 and the moving of heavy articles4 ,mending ,breaks in ,plaster4 ,mix together half a pint of powdered lime1 one gill of plaster of ,paris1 and cold water enough to make a thick paste4 ,fill the holes with this and smooth the surface with a knife4 ,work quickly4 ,if there be many breaks mix only as much plaster as can be used in ten minutes1 as it hardens quickly4 ,another method is to fill the breaks with putty4 ,when the plaster or putty is dry1 the places can be touched with water colors to correspond with the rest of the wall4 ,cement for ,stoves and ,iron ,ware4 ,mix together enough water glass and iron filings to make a thick paste4 ,apply this to the cracks or holes1 and heat gradually almost to a red heat4 ,this substance will bear a white heat1 although of course one would rarely have occasion to test it to this degree4 ,the water glass and iron filings can be bought at a druggist's4 ,cement for ,china4 ,dissolve one ounce of powdered gum-arabic in a gill of boiling water4 ,stir enough plaster of ,paris into the liquid to make it the consistency of thick cream4 ,use immediately4 99 99 99 99 99 ,,another ,,rule4--,powder quicklime and stir it into the white of an egg1 making rather a thick paste4 ,coat the broken edges lightly with this1 and tie the pieces together4 ,how to ,fasten ,handles of ,knives and ,forks4 ,mix together two ounces of powdered rosin1 one ounce of powdered sulphur1 and one ounce of iron filings4 ,keep these in a box1 and1 when a knife or fork becomes loosened from the handle1 fill the opening in the handle with the powdered mixture4 ,heat the tang of the instrument and press it into the handle4 ,should it not go in to the hilt1 heat again1 and the second attempt will be successful4 ,do not pack the powder into the opening4 ,should the powder blaze up when the heated metal is inserted1 blow out the flame4 ,be careful to turn the fork-tines or knife-blade around until in the right position1 before the filling becomes hard4 ,value of a ,drop of ,oil4 ,every housekeeper knows how annoying it is to have the hinges of the doors squeak1 and the locks and bolts refuse to move unless great force be used4 ,many do not realize that a few drops of oil will1 as a rule1 remedy these annoyances4 ,first spread a newspaper on that part of the floor over which the hinges swing4 ,now1 with the sewing-machine oil can1 oil the hinges thoroughly1 and then swing the door back and forth until it moves without noise4 ,wipe the hinges1 but let the paper remain for a few hours1 to guard against the possible dripping of oil4 ,for locks and bolts1 protect the floor in the same manner4 ,oil them thoroughly1 working them until they will move with ease4 ,the egg-beater and the ice-cream freezer should be oiled frequently in the same manner4 ,what to do when the ,chimney is ,cold4 ,when lighting a fire where the chimney has not been used for some time1 start the current of air upward by burning a paper in the stove pipe1 or by holding it in the chimney1 if it be a grate fire4 ,if the heat has been turned off from a room for some time it occasionally happens that the heated air will not come through the pipe when it is turned on again4 ,in that case close for a few minutes nearly all the registers which serve as outlets for the other pipes1 and the heat will be forced into the cold pipe4 ,after this it will go that way naturally4 ,to ,prevent ,kid from ,cracking4 ,when kid boots require a dressing1 rub a little castor oil into the kid before the dressing is put on4 ,this will keep the leather soft4 ,testing the ,oven ,heat with ,paper4 ,have white paper for testing the heat of the oven4 ,put a piece on the bottom of the oven and close the door4 ,for pastry1 the oven should be hot enough to turn the paper dark brown in five minutes2 for bread1 the heat should turn it in six minutes4 ,all kinds of muffins can be baked at this heat4 ,cup cakes should be put into an oven that will turn a piece of white paper dark yellow in five minutes4 ,sponge and pound cakes require heat that will turn white paper light yellow in five minutes4 ,bread requires great heat at first2 later1 the heat is to be reduced4 ,cake should have rather a cool oven4 ,the heat can be increased later4 ,oven ,thermometers4 ,many efforts have been made to produce a thermometer which will indicate the temperature of the oven1 but1 so far as ,i know1 none made with mercury have been satisfactory4 ,there is made in this country1 however1 an 8oven clock10 which can be set into the door of the oven4 ,this is based on the principle of the contraction and expansion of the metals4 ,to get the greatest benefit from these clocks the housekeeper must make her tests herself2 that is1 she must learn that when the hand points to a certain number the oven is right for roasting2 when at another point1 that the heat is right for baking bread1 cake1 etc4 ,after she has established these facts1 she may write out a table which will serve as a safe guide in the future4 ,ridding the ,house of ,water ,bugs4 ,strew powdered borax about the pipes and in any cracks in the walls or woodwork where water bugs appear4 ,if this be persisted in1 and everything be kept perfectly clean1 you can rid the house of the insects4 ,keeping ,flies from ,chandeliers4 ,wipe the chandeliers with a soft cloth that has been wet in kerosene oil4 ,this should be done several times during the summer4 ,fly specks can be wiped off in the same manner1 even when on gilt picture frames2 but the cloth must be only slightly moistened in the latter case1 and used lightly1 else the gilt itself may come off4 ,driving away ,ants4 ,put green walnuts around the places where the ants come and they will disappear2 or1 strew fresh pennyroyal around4 ,if it is impossible to get the fresh herb1 use the oil4 ,tar mixed with hot water1 and placed in bowls or jars in the room or closet1 will often drive away these pests4 ,care of the ,hands4 ,doing housework is apt to make the hands become rough4 ,have thick gloves to wear when making fires and cleaning stoves and grates4 ,wear1 when sweeping and dusting1 old gloves that fit loosely4 ,as much as possible use one kind of soap2 changes of soap and water irritate the hands4 ,have soft hand-towels in the kitchen1 and always wipe the hands perfectly dry4 ,when the work is done rub the hands with bran and vinegar diluted with water4 ,rinse them in tepid water and wipe perfectly dry4 ,rub a little cold cream into the hands at night1 and also1 if convenient1 after the coarse work has been done for the day4 ,cold ,cream4 #b ounces of cocoa butter4 #b ounces of spermaceti4 #b ounces of white wax4 #b ounces of rose water4 #d ounces of sweet almond oil4 ,break up the wax1 spermaceti1 and cocoa butter4 ,put all the ingredients into a bowl1 and place this in a pan of boiling water4 ,stir the mixture until it becomes a soft1 smooth mass2 then put it in little jars1 and keep in a cool dry place4 ,this is excellent for the hands and face4 ,in winter use only one ounce of spermaceti4 ,cupfuls1 ,half-pints1 and ,grills4 ,illustration3 ,,quart ,,measure4 ,the ordinary kitchen cup is supposed to hold half a pint1 and nearly all writers of cook-books base their measurements on this understanding4 ,nearly all first-class kitchen furnishing stores keep what are known as measuring cups4 ,they are made of tin1 and hold half a pint1 old measure4 ,one cup is divided into four parts1 and one into three4 ,a set of these cups will be found of the greatest value in the kitchen1 as they insure accurate measurements4 ,here is a table which will be helpful to those who do not have such cups to work with3-- #a cupful #a_/b pint4 #a_/b cupful #a gill4 #a_/d cupful #a_/b gill4 ,equivalents of ,measures in ,weight4 ,new-process flour1 #a quart less #a gill #a pound4 ,pastry flour1 #a quart1 sifted #a 8 ,granulated sugar1 #a heaped pint #a 8 ,butter1 #a pint #a 8 ,powdered sugar1 #e gills #a 8 ,chopped meat1 #a pint1 packed solid #a 8 ,liquids1 #a pint #a 8 ,eggs1 #aj of average size #a 8 ,corn meal1 #a_/b pint #f ounces4 ,rice1 #a_/b pint #h 8 ,raisins1 stemmed1 #a_/b pint #f 8 ,english currants1 cleaned1 #a_/b pint #f 8 ,bread crumbs1 grated1 #a pint #d 8 ,granulated sugar1 #a heaped tablespoonful #a 8 ,powdered sugar1 #a slightly rounded tablespoonful #a_/b 8 ,butter1 #a rounded tablespoonful #a 8 ,flour1 #a rounded tablespoonful #a_/b 8 ,baking powder1 #a heaped teaspoonful #a_/d 8 ,soda1 #a slightly rounded teaspoonful #a_/d 8 ,cream of tartar1 #b slightly rounded teaspoonfuls #a_/d 8 ,ginger1 #a heaped teaspoonful #a_/d 8 ,cinnamon1 #a heaped teaspoonful #a_/d 8 ,allspice1 #a generously heaped teaspoonful #a_/d 8 ,clove1 #a slightly heaped teaspoonful #a_/d 8 ,mace1 #a heaped teaspoonful #a_/d 8 ,pepper1 #a heaped teaspoonful #a_/d 8 ,salt1 #a teaspoonful #a_/d 8 ,mustard1 #a rounded teaspoonful #a_/d 8 ,nutmegs1 #e #a 8 ,tea1 #c scant teaspoonfuls #a_/d 8 ,coffee1 roasted berry1 #a tablespoonful #a_/b 8 ,liquids1 #b tablespoonfuls #a 8 ---------------------------------------- -------------------------------- ,,index ,a ,,word ,,with ,,the ,,young ,,housewife4 ,page ,difference between mere housekeeping and home-making #a ,folly of 8keeping up appearances0 #c ,my idea of good housekeeping #b ,some things a good housekeeper will do #b ,,about ,,furnishing ,,the ,,house4 ,,introduction #d ,carpets and rugs1 selecting #f ,chambers1 what to buy for the #e ,cutlery1 fashions in #i ,dainty things for the table #i ,dining-room furniture #e ,dinner and tea set1 choosing a #g ,,kitchen1 ,,what ,,is ,,needed ,,in ,,the #aa ,list of articles most in use #ab ,range1 the #aa ,,linen ,,closet1 ,,furnishing #ac ,bed spreads and blankets #ah ,doilies #af ,linen1 imported #ad ,napkins1 size and quality of #af ,sheets and pillow cases #ah ,table-cloths and napkins #ad ,tea1 carving1 and tray cloths #ag ,towels1 bath and bedroom #bj ,towels1 kitchen and pantry #ba ,sitting-room1 comfort in the #f ,,division ,,of ,,the ,,household ,,work4 ,,introduction #bb ,cleaning a room by system #bf ,day of rest1 a #bh ,every-day duties #bc ,last half of the week1 duties in the #bg ,morning1 what to do in the #bc ,servant1 where one is kept #bf ,servants1 two or more in the family #bi ,special work for special days #bd ,,some ,,things ,,to ,,be ,,learned ,,early4 ,bath-room1 about the #cf ,fires1 proper management of #ca ,furnace fire1 points about the #cb ,garbage barrel1 do not neglect the #cg ,lamps1 getting the greatest good out of #cd ,plumbing1 taking care of #ce ,refrigerator1 the1 keeping sweet #cc ,,washing ,,dishes #ch ,cautions1 some special #dj ,china1 tins1 and iron-ware #ci ,glassware1 proper care of #ch ,knife blades1 do not slight the #da ,rust and other annoyances #db ,silver1 care of #dj ,,work ,,on ,,washing ,,day4 ,,introduction #dd ,curtains1 lace1 cleaning #dg ,curtains1 washable1 how to launder #dg ,flannels1 how to wash #de ,ironing #dh ,satines1 ginghams1 and prints #dd ,silk undergarments1 the right way to wash #df ,soap1 borax #ej ,soap1 hard1 rule for #di ,soap1 soft #ej ,starching #dh ,,in ,,the ,,dining-,,room4 ,,introduction #eb ,breakfast table1 at the #ed ,dinner table1 how to set the #ee ,duties of the waitress #eg ,luncheon and tea table #ef ,refinement not exclusively for the rich #ec ,serving meals without a servant #eh ,table1 setting the #eb ,waitress1 duties of the #eg ,,buying ,,food ,,and ,,caring ,,for ,,it4 ,beef1 fore quarter of #fd ,beef1 hind quarter of #fb ,beef1 loin of #gj ,beef1 rump of #ga ,beef1 sirloin1 second cut #ff ,butter #gc ,buying for a small family #gj ,chops1 rib #fi ,chuck ribs #fa ,clarifying fat #gf ,eggs #gc ,first five ribs #fa ,food1 care of #ge ,fore quarter of beef #fd ,going to market #fj ,groceries #gd ,hind quarter of beef #fb ,leg of mutton #gb ,loin of beef #gj ,market1 going to #fj ,milk #gc ,mutton1 carcass of #fg ,mutton1 leg of #gb ,odds and ends1 care of #gg ,rib chops #fi ,ribs1 chuck #fa ,ribs1 first five #fa ,rump of beef #ga ,sirloin of beef1 second cut #ff ,sirloin roast #fh ,small family1 buying for a #gj ,,soups4 ,bean #ib ,bean1 cream of #ib ,bean1 ,lima #ij ,beef #hb ,bisque1 mock #hg ,chicken #hf ,chowder1 clam #gc ,chowder1 fish #id ,chowder1 salt codfish #ie ,clam chowder #ic ,clam #ic ,codfish chowder1 salt #ie ,corn #hi ,cream of bean #ib ,cream of dried peas #ia ,cream of rice #hf ,dried pea #ia ,dried pea1 cream of #ia ,fish chowder #id ,hub #ij ,lima bean #ij ,macaroni #hb ,macaroni and tomato #hh ,mock bisque #hg ,oxtail #hc ,oyster #ib ,pea1 dried #ia ,plain stock #hj ,potato #hi ,rice #hb ,rice1 cream of #hf ,salt codfish chowder #ie ,scotch broth #hd ,stock1 a good plain #hj ,stock1 second #ha ,tomato #hg ,tomato1 ,no4 #b #hh ,tomato and macaroni #hh ,veal broth #hd ,vegetable soup #he ,,fish4 ,,introduction #if ,baked fish #ih ,baked salt mackerel #ii ,boiling fish #ig ,breaded fish #aja ,breaded lobster #aji ,broiling fish #ii ,broiled halibut #ajj ,clams1 roast #aaa ,clams1 steamed #aaa ,clams1 stewed #aaj ,codfish1 salt1 in cream #ajb ,crabs1 escaloped #aaj ,creamed oysters #ajg ,curry of lobster #ajh ,escaloped crabs #aaj ,escaloped fish #aja ,escaloped lobster #aji ,escaloped oysters #ajf ,escaloped shrimp #aaj ,fish balls #ajc ,fish cakes #ajc ,fish cakes1 fresh #ajd ,fricassee of lobster #aji ,fried fish #ajj ,fried oysters #ajg ,fried scallops #aje ,halibut1 broiled #ajj ,how fish should be broiled #ii ,how to boil fish #ig ,lobster #ajh ,lobster1 breaded #aji ,lobster1 curry of #ajh ,lobster1 escaloped #aji ,lobster1 fricassee of #aji ,mackerel1 baked salt #ii ,oysters au gratin #ajf ,oysters1 creamed #ajg ,oysters1 escaloped #ajf ,oysters1 fried #ajg ,oysters on toast #aje ,oyster stew #aje ,roast clams #aaa ,salt codfish in cream #ajb ,scallops1 fried #aje ,shrimp1 escaloped #aaj ,steamed clams #aaa ,stewed clams #aaj ,stewed oysters #aje ,,how ,,to ,,cook ,,meat4 ,baked hash #adg ,beef1 braised #aca ,beef1 shin1 stewed #abi ,beefsteak and onions #abd ,beefsteak roll #acb ,beef stew from cold roast #acd ,beef olives #acc ,blanquette of cold meat #ach ,boiling #aab ,boiled corned beef #aac ,boiled fowl #aed ,boiled ham #aae ,boiled leg of mutton #aab ,boiled tongue #aae ,braised beef #aca ,breaded chicken #aeg ,breaded chops #abg ,breaded sausages #abi ,breaded veal cutlets #abh ,breading croquettes #aea ,broiling #abb ,broiling in a frying-pan #abc ,broiled chops with bacon #abc ,broiled kidneys #adb ,broiled small birds #afb ,broiled tripe #add ,broiled venison #afc ,calf's liver saut #adc ,chicken1 breaded #aeg ,chicken1 creamed #aeh ,chicken dressing #aeg ,chicken1 fried #aeh ,chicken gravy #aef ,chicken livers en brochette #add ,chicken pie #afj ,chicken1 roast #aee ,chicken1 stewed #aei ,chicken1 white fricassee #afj ,chops1 breaded #abg ,chops1 broiled1 with bacon #abc ,chops1 pork #aci ,cold lamb stew #ace ,cold meat1 blanquette of #ach ,cold mutton stew #ace ,cold roast1 beef stew from #acd ,corned beef1 boiled #aac ,corned beef hash #adf ,corned beef1 spiced #aad ,creamed chicken #aeh ,creamed dried beef #ace ,creamed turkey #aei ,croquettes1 breading #aea ,croquettes1 meat and potato #aeb ,croquettes1 mutton #aej ,curried rabbit #afc ,cutlets1 mutton1 saut #abh ,cutlets1 veal1 breaded #abh ,dried beef1 creamed #ace ,duck1 roast #afj ,fat1 how to keep #abf ,fat1 the kind to use #abf ,fresh meat hash #adf ,fresh tongue #aae ,fricassee of rabbit #afb ,fricassee of veal #acg ,fried chicken #aeh ,fried liver and bacon #adc ,fried salt pork #aci ,fried tripe #ade ,frizzled smoked beef #ace ,frying #abd ,frying basket1 the way to lower it #abg ,frying-pan1 to broil in #abc ,gravy1 chicken #aef ,grouse1 roast #afa ,ham1 boiled #aae ,ham1 roast #aba ,hamburg steaks #acc ,hash1 baked #adg ,hash1 corned beef #adf ,hash of fresh meat #adf ,how to clean and truss poultry #aec ,how to keep fat #abf ,how to roast meat in the oven #aag ,kidneys1 broiled #adb ,kidneys saut #ada ,kidneys1 stewed #ada ,lamb1 roast #aai ,leg of mutton1 boiled #aab ,liver1 fried1 with bacon #adc ,livers1 chicken1 en brochette #add ,meat and potato croquettes #aeb ,meat cakes #adh ,meat1 how to roast in the oven #aag ,meat1 minced1 on toast #adh ,minced meat on toast #adh ,miscellaneous modes #abi ,mutton1 boiled leg of #aab ,mutton croquettes #aej ,mutton cutlets saut #abh ,mutton1 ragout of #acg ,mutton1 roast #abj ,mutton1 steamed #aac ,mutton1 stuffed #abj ,olives1 beef #acc ,partridge1 roast #afa ,pickled tongue #aae ,pie1 chicken #afj ,pork chops #aci ,pork1 roast #aba ,pot roast #acj ,poultry1 to clean and truss #aec ,ptarmigan1 roast #afa ,rabbit1 curried #afc ,rabbit1 fricassee of #afb ,ragout of mutton #acg ,rib of beef1 roast #aah ,roast chicken #aee ,roast duck #afj ,roast grouse #afa ,roast ham #aba ,roasting meat1 science in #aaf ,roast lamb #aai ,roast mutton #abj ,roast partridge #afa ,roast pork #aba ,roast ptarmigan #afa ,roast rib of beef #aah ,roast turkey #aef ,roast veal #abj ,salt pork1 fried #aci ,salt pork in batter #adj ,sanders #adi ,sausages1 breaded #abi ,sausage cakes #adj ,sausage hash #adg ,science in roasting meat #aaf ,sheep's hearts1 stewed #adb ,shin of beef1 stewed #abi ,small birds1 broiled #afb ,small timbales #adi ,smoked beef1 frizzled #ace ,smoked tongue #aae ,spiced corned beef #aad ,steak1 ,hamburg #acc ,steamed mutton #aac ,stew from cold lamb or mutton #ace ,stewed chicken #aei ,stewed kidneys #ada ,stewed sheep's hearts #adb ,stewed shin of beef #abi ,stuffed mutton #abj ,tongue1 boiled #aae ,tongue1 pickled #aae ,tongue1 smoked #aae ,tongue toast #adh ,tripe1 broiled #add ,tripe1 fried #ade ,tripe fried in batter #ade ,turkey1 creamed #aei ,turkey or chicken dressing #aeg ,turkey1 roast #aef ,veal cutlets1 breaded #abh ,veal cutlets1 saut #acf ,veal1 fricassee of #acg ,veal olives #acf ,veal1 roast #abj ,venison1 broiled #afc ,venison steak saut #afc ,white fricassee of chicken #afj ,,sauces ,,for ,,meat ,,and ,,fish4 ,bchamel #afe ,bisque #afh ,bread #aga ,brown #afd ,brown1 ,no4 #b #afd ,butter #afg ,butter1 matre d'htel #agj ,caper #afg ,cream #aff ,currant jelly #agj ,curry #afg ,egg #afg ,hollandaise #afh ,matre d'htel butter #agj ,mint #agj ,mushroom #afe ,mustard #aff ,parsley #aff ,tartar #afi ,tomato #afi ,white #afe ,,salads4 ,,introduction #agb ,beet #age ,chicken #agd ,cooked salad dressing #agc ,fish #agd ,french dressing #agc ,lettuce and tomato #age ,lobster #agd ,mayonnaise dressing #agb ,potato #agf ,potato1 ,no4 #b #agf ,salad dressing1 cooked #agc ,tomato and lettuce #age ,vegetable #age ,,vegetables4 ,,introduction #agg ,asparagus on toast #aib ,asparagus with cream sauce #aib ,baked beans #aij ,baked cabbage #aie ,baked hominy #aig ,baked rice #aih ,baked sweet potatoes #ahb ,beans1 baked #aij ,beans1 butter #ahi ,beans1 shelled kidney #aij ,beets #ahe ,boiled carrots #ahf ,boiled cauliflower #ahg ,boiled macaroni #aif ,boiled onions #ahc ,boiled potatoes #agh ,boiled rice #aig ,boiled sweet potatoes #ahb ,boiled turnips #ahe ,browned sweet potatoes #ahc ,cabbage1 baked #aie ,cabbage1 creamed #aid ,cabbage1 fried #aie ,cabbage1 hashed #aid ,canned corn #ahh ,canned peas #aia ,carrots1 boiled #ahf ,cauliflower au gratin #ahg ,cauliflower1 boiled #ahg ,celery #aii ,corn1 canned #ahh ,corn1 green #ahh ,corn oysters #ahh ,creamed cabbage #aid ,creamed onions #ahd ,croquettes1 potato #ahb ,croquettes1 rice #aih ,dried ,lima beans #ahi ,dried ,lima beans1 ,no4 #b #ahi ,egg plant1 fried #aif ,fresh ,lima beans #ahi ,fried cabbage #aie ,fried egg plant #aif ,green corn #ahh ,green peas #aia ,greens #aic ,hash1 vegetable #aih ,hashed cabbage #aid ,hashed potatoes #ahj ,hominy1 baked #aig ,lettuce1 how to keep crisp #aii ,lima beans1 dried #ahi ,lima beans1 dried1 ,no4 #b #ahi ,lima beans1 fresh #ahi ,lyonnaise potatoes #aha ,macaroni1 boiled #aif ,macaroni with cheese #aig ,mashed turnips #ahf ,nichewaug potatoes #aha ,onions au gratin #ahd ,onions1 boiled #ahc ,onions1 creamed #ahd ,parsnips #ahf ,peas1 canned #aia ,peas1 green #aia ,potato cakes #ahb ,potato croquettes #ahb ,potatoes au gratin #ahj ,potatoes1 boiled #agh ,potatoes1 hashed #ahj ,potatoes1 stewed #agi ,potatoes1 stewed1 ,no4 #b #agi ,potatoes1 sweet1 baked #ahb ,potatoes1 sweet1 boiled #ahb ,potatoes1 sweet1 browned #ahc ,potatoes1 sweet1 warming over #ahc ,rice1 baked #aih ,rice1 boiled #aig ,rice croquettes #aih ,salsify #ahg ,shelled kidney beans #aij ,sliced tomatoes #ahd ,spinach #aic ,squash #aie ,squash1 summer #aif ,stewed potatoes #agi ,stewed potatoes1 ,no4 #b #agi ,stewed tomatoes #ahd ,string beans #ahh ,succotash of dried ,lima beans and canned corn #aij ,summer squash #aif ,tomatoes au gratin #ahe ,tomatoes1 sliced #ahd ,tomatoes1 stewed #ahd ,turnips1 boiled #ahe ,turnips1 mashed #ahf ,vegetable hash #aih ,warming over sweet potatoes #ahh ,,miscellaneous ,,dishes4 ,apple fritters #bjg ,apple sauce1 evaporated #bac ,apple sauce1 green #bac ,apples1 broiled #bac ,apples1 fried #bac ,apricots1 evaporated #bad ,baked eggs #bjb ,baked omelet #bje ,baked pears #bad ,baked sweet apples #bab ,baked toast #bjh ,batter for fruit fritters #bjg ,boiled eggs #bjj ,boiled hominy #baa ,bread1 fried #bjf ,bread omelet #bje ,breaded eggs #bjb ,broiled apples #bac ,corn meal mush #baj ,cracker cream toast #bji ,cranberry jelly #bac ,cranberry sauce #bae ,creamed eggs #bjb ,dumplings #bae ,eggs au gratin #bja ,eggs1 baked #bjb ,eggs1 boiled #bjj ,eggs1 breaded #bjb ,eggs1 creamed #bjb ,egg cutlets #bjc ,eggs1 fried #bja ,eggs1 poached #bjj ,eggs scrambled #bja ,evaporated apple sauce #bac ,evaporated apricots #bad ,evaporated peaches #bad ,fried apples #bac ,fried bread #bjf ,fried eggs #bja ,fried hominy #baa ,fried mush #baj ,fritters1 apple #bjg ,fruit fritters1 batter for #bjg ,fruit sauces #bab ,green apple sauce #bac ,hominy1 boiled #baa ,hominy cakes #baa ,hominy1 fried #baa ,maple syrup from sugar #bjg ,milk toast #bjh ,mush #bji ,mush1 corn meal #baj ,mush1 fried #baj ,oatmeal mush #baj ,omelet1 baked #bje ,omelet1 plain #bjc ,oyster crackers1 roasted #bjf ,peaches1 evaporated #bad ,pears1 baked #bad ,plain omelet #bjc ,poached eggs #bjj ,prunes1 stewed #bad ,rarebit1 ,welsh #bjf ,rhubarb sauce #bae ,roasted oyster crackers #bjf ,scrambled eggs #bja ,soft butter toast #bjh ,stewed prunes #bad ,sweet apples1 baked #bab ,syrup1 maple1 from sugar #bjg ,toast1 baked #bjh ,toast1 cracker cream #bji ,toast1 milk #bjh ,toast1 soft butter #bjh ,welsh rarebit #bjf ,,bread ,,in ,,various ,,forms4 ,,introduction #bag ,baking powder biscuit #bbf ,baking powder griddle cakes #bcf ,baltimore hominy bread #bcd ,biscuit1 baking powder #bbf ,blueberry griddle cakes #bcg ,blueberry muffins #bcb ,boston brown bread #bbb ,bread1 ,baltimore hominy #bcd ,bread1 corn #bcc ,bread dough1 rolls from #bbc ,bread1 entire-wheat #bba ,bread1 graham #bba ,bread griddle cakes #bch ,bread made with dry yeast #bai ,bread1 pulled #bbc ,bread1 rye #bbb ,bread1 steamed ,indian #bbc ,bread1 water #bbj ,buckwheat cakes #bce ,buttermilk or sour milk muffins #bcj ,cakes1 baking powder griddle #bcf ,cakes1 blueberry griddle #bcg ,cakes1 bread griddle #bcf ,cakes1 buckwheat #bce ,cakes1 sour milk graham griddle #bcf ,cakes1 ground rice griddle #bcg ,cakes1 hominy griddle #bcf ,cakes1 hominy1 with sour milk1 griddle #bcg ,cakes1 raised flannel #bch ,cakes1 sour milk griddle #bce ,cakes1 sour milk ,indian griddle #bcf ,corn bread #bcc ,corn cake1 spider #bcc ,corn dodgers #bcd ,cream of tartar muffins #bcb ,crumpets #bbg ,dry yeast1 bread made with #bai ,entire-wheat bread #bba ,flour pop-overs #bbh ,gems1 wheat #bbi ,graham bread #bba ,graham muffins #bca ,graham muffins with sour milk #bca ,graham pop-overs #bbi ,griddle cakes1 bread #bch ,griddle cakes1 baking powder #bcf ,griddle cakes1 blueberry #bcg ,griddle cakes1 ground rice #bcg ,griddle cakes1 hominy #bcf ,griddle cakes1 hominy1 with sour milk #bcg ,griddle cakes1 sour milk #bce ,griddle cakes1 sour milk graham #bcf ,griddle cakes1 sour milk ,indian #bcf ,ground rice griddle cakes #bcg ,hominy griddle cakes #bcf ,hominy griddle cakes with sour milk #bcg ,hominy waffles #bdj ,hop yeast #bah ,luncheon rolls #bbf ,milk rolls #bbe ,muffins1 blueberry #bcb ,muffins1 buttermilk or sour milk #bcj ,muffins1 cream of tartar #bcb ,muffins1 graham #bca ,muffins1 graham with sour milk #bca ,muffins1 raised wheat #bcj ,muffins1 rye #bca ,muffins1 rye1 with sour milk #bca ,muffins1 white corn meal #bcc ,muffins1 yellow corn meal #bcb ,parker ,house rolls #bbd ,pin wheels #bbg ,pop-overs1 flour #bbh ,pop-overs1 graham #bbi ,pulled bread #bbc ,quick luncheon rolls #bbg ,raised flannel cakes #bch ,raised wheat muffins #bcj ,raised wheat waffles #bdj ,rolls from bread dough #bbc ,rolls1 luncheon #bbf ,rolls1 quick luncheon #bbg ,rolls1 milk #bbe ,rolls1 ,parker ,house #bbd ,rolls1 sponge #bbd ,rye bread #bbb ,rye muffins #bca ,rye muffins1 with sour milk #bca ,rye pop-overs #bbi ,sally ,lunn #bbh ,sour milk graham griddle cakes #bcf ,sour milk griddle cakes #bee ,sour milk ,indian griddle cakes #bcf ,sour milk or buttermilk muffins #bcj ,spider corn cake #bcc ,sponge rolls #bbd ,steamed ,indian bread #bbc ,waffles #bch ,waffles1 hominy #bdj ,waffles1 raised wheat #bdj ,water bread #bbj ,wheat gems #bbi ,white corn meal muffins #bcc ,yeast1 hop #bah ,yellow corn meal muffins #bcb ,,cake4 ,angel #bdd ,blackberry jam #bdb ,blueberry #bdg ,chocolate icing #beb ,clinton doughnuts #bdi ,cold water #bde ,corn starch #bdd ,dropped doughnuts #bej ,gingerbread1 maple sugar #bdh ,gingerbread1 soft molasses #bdh ,gingerbread1 soft molasses1 ,no4 #b #bdi ,gingerbread1 soft molasses1 ,no4 #c #bdi ,hermits #bdg ,icing #beb ,maple sugar gingerbread #bdh ,plain cup #bde ,plain sponge #bdc ,raised fruit #bda ,rich cup #bde ,rich sponge #bdb ,soft molasses gingerbread #bdh ,spice #bda ,strawberry shortcake #bea ,strawberry shortcake1 ,no4 #b #bea ,swiss #bdf ,tea #bdf ,,pastry4 ,apple pie1 sliced #bed ,apple pie1 stewed #bee ,apple turnovers #bei ,berry pies #bef ,berry tarts #beh ,chocolate pie #beh ,cream pie #beg ,delicate paste #bec ,lemon pie #bef ,mince meat #bed ,mince pies #bee ,peach pie #bee ,plain paste #bec ,sliced apple pie #bed ,squash pie #bef ,stewed apple pie #bee ,sweet potato pie #beg ,washington pie #beh ,,puddings4 ,apple and ,indian #bfb ,apple sponge #bfc ,apple tapioca #bfb ,baked apple #bfa ,baked apple dumplings #bfa ,baked ,indian #bga ,baked rice #bhj ,berry #bff ,blackberry #bfg ,blueberry #bfe ,blueberry1 ,no4 #b #bff ,boiled rice #bgh ,bread #bgb ,caramel #bgf ,chester #bfi ,chocolate #bge ,chocolate1 ,no4 #b #bge ,cocoanut #bgg ,cold farina #bhj ,cold rice #bgi ,corn starch #bgf ,cottage #bgc ,cream #bgd ,custard #bgg ,dumplings1 baked apple #bfb ,dumplings1 steamed apple #bfb ,english rice #bhj ,farina1 cold #bhj ,farina fruit #bha ,farina1 hot #bhj ,graham #bgj ,hot farina #bhj ,indian and apple #bfb ,jam #bfh ,lemon #bgc ,little fruit #bfe ,mock ,indian #bgb ,oatmeal #bgh ,orange snow #bhc ,peach tapioca #bfc ,plum #bfi ,prune #bfc ,prune tapioca #bfd ,quick steamed apple #bfa ,quiver #bfh ,raspberry tapioca #bfd ,rhubarb #bfg ,rice balls #bgi ,rose #bha ,snow #bhb ,snow1 ,no4 #b #bhb ,snow blancmange #bhc ,sponge #bgc ,sponge apple #bfc ,steamed apple #bfj ,steamed apple dumplings #bfb ,steamed batter #bfh ,steamed black #bfg ,steamed ,indian #bga ,steamed ,indian and apple #bga ,steamed ,indian berry #bga ,tapioca #bgh ,tapioca prune #bfd ,tapioca raspberry #bfd ,turkish #bgj ,wayne #bgj ,,pudding ,,sauces4 ,cinnamon #bhf ,clear #bhf ,clear lemon #bhf ,creamy #bhd ,egg #bhe ,foaming #bhd ,fruit #bhe ,golden #bhg ,hot cream #bhh ,italian #bhg ,molasses #bhe ,nutmeg #bhf ,vinegar #bhe ,wine #bhd ,,sweets4 ,apricot ice #bii ,baked cup custards #bij ,blackberry jelly #bid ,blancmange1 chocolate #bib ,blancmange1 moss #bib ,blancmange1 sea moss farina #bib ,chocolate ice cream #big ,cider jelly #bic ,coffee jelly #bid ,cup custards1 baked #bij ,cup custards1 steamed #bij ,custard1 soft #bhi ,directions for freezing #bie ,lemon jelly #bic ,lemon sherbet #bih ,milk sherbet #bih ,moss blancmange #bib ,orange jelly #bid ,orange sherbet #bih ,peach ice #bii ,peach ice cream #big ,pistachio ice cream #big ,raspberry jelly #bid ,rennet custard #bij ,sea moss farina blancmange #bib ,slip #bia ,soft custard #bhi ,steamed cup custards #bij ,strawberry ,bavarian cream #bia ,strawberry ice cream #big ,strawberry jelly #bid ,tapioca custard #bij ,vanilla ice cream #bif ,wine jelly #bic ,,beverages4 ,boiled coffee #cjb ,breakfast cocoa #cjd ,broma #cjd ,chocolate #cjd ,cocoa #cjd ,cocoa shells and nibs #cjf ,coffee #cja ,filtered coffee #cjb ,lemonade #cjf ,tea #cjj ,,preserves ,,and ,,pickles4 ,blackberry jam #cad ,canadian tomato pickle #cbj ,canned rhubarb #cad ,canned tomatoes #cbb ,canning fruits #caa ,catsup1 tomato #cba ,covering jellies #caf ,crab apples #cjh ,crab apple jelly #cah ,crab apple1 spiced #cbc ,cucumber pickles #cah ,currant and raisin jam #cae ,currant jelly #caf ,currant jelly1 ,no4 #b #cag ,currants1 spiced #cbb ,different fruits need different treatment #cab ,filling the jars #cab ,governor's sauce #cba ,grape preserve #cji ,jam1 blackberry #cad ,jam1 raisin and currant #cae ,jam1 raspberry #cad ,jellies #cae ,jelly1 currant #caf ,other jellies #cah ,peaches1 preserved #cjg ,pear marmalade #cae ,pears1 preserved #cjh ,piccalilli #cbc ,pickle1 tomato #cbj ,pickles1 cucumber #cah ,pineapple1 preserved #caj ,pineapple1 uncooked1 preserved #caj ,preserved peaches #cjg ,preserved pears #cjh ,preserved pineapple #caj ,preserved uncooked pineapple #caj ,preserved plums #cji ,preserved quinces #cji ,pulp of fruit1 what to do with it #cjg ,quality of the fruit #cjg ,raspberry jam #cad ,rhubarb1 canned #cad ,small fruits1 how to can #cac ,spiced crab apple #cbc ,spiced currants #cbb ,sun cooked strawberries #caa ,sweet cucumber pickles #cai ,tomatoes1 canned #cbb ,tomato catsup #cba ,tomato pickle #cbj ,what to do with fruit pulp #cjg ,,for ,,those ,,who ,,live ,,on ,,farms4 ,,introduction #cbd ,bacon1 to cure breakfast #cbh ,butter making #cce ,cheese1 cottage #cce ,cheese1 hogs' head #ccj ,chine and jowl1 to cure #cbh ,chine pillau #cbi ,corned shoulder of mutton #cbf ,corning1 how to prepare meat for #cbe ,cottage cheese #cce ,cream1 care of #ccd ,dairy1 the #ccd ,english sausage meat #cbh ,essence of rennet #ccc ,hams1 to cure #cbg ,hogs' head cheese #ccj ,jowl and chine1 to cure #cbh ,jowl1 to cook #cbi ,lard1 how to render #cbj ,milk1 care of #ccd ,mutton1 corned shoulder of #cbf ,pickle for any kind of meat #cbf ,pickle for tongues #cbf ,pigs' feet #ccb ,pillau1 chine #cbi ,rennet1 essence of #ccc ,rennet1 to preserve #ccb ,rennet wine #ccc ,sausage meat #cbh ,sausage meat1 ,english #cbh ,scrapple #cca ,soused tripe #ccb ,tongues1 pickle for #cbf ,tripe #ccb ,wine1 rennet #ccc ,,care ,,of ,,the ,,sick4 ,,introduction #cch ,apple water #cdh ,arrowroot gruel #cdg ,barley water #cdh ,bathing #cci ,beef juice #cde ,beef tea #cdd ,broth1 mutton #cda ,camphorated oil #cea ,cleanliness and ventilation #cbi ,cold in the head1 remedy for #cea ,cracked ice1 to keep #cda ,cracker gruel #cdg ,crust coffee #cdi ,custard1 mutton #cdc ,eggnog #cdh ,egg tea #cdi ,flour gruel #cdf ,for a cold in the head #cea ,gargle for a sore throat #cea ,gruel1 arrowroot #cdg ,gruel1 cracker #cdg ,gruel1 flour #cdf ,gruel1 ,indian meal #cdf ,gruel1 oatmeal #cdf ,ice1 cracked1 to keep #cda ,ice1 to break in a sick room #cda ,indian meal gruel #cdf ,jelly1 restorative #cej ,lemonade1 moss #cdi ,lime water #cea ,milk punch #cdg ,moss lemonade #cdi ,mutton broth #cda ,mutton custard #cdc ,neuralgia1 to relieve #cdj ,oatmeal gruel #cdf ,oyster roast #cdc ,oysters roasted in the shell #cdc ,oysters1 steamed #cdc ,prunes1 senna #cej ,punch1 milk #cdg ,raw beef sandwiches #cde ,restorative jelly #cej ,rice water #cdh ,roast oysters #cdc ,roasted oysters1 in the shell #cdc ,round steak #cde ,sandwiches1 raw beef #cde ,senna prunes #cej ,sore throat1 a gargle for #cea ,steak1 round #cde ,steamed oysters #cdc ,tea1 beef #cdd ,tea1 egg #cdi ,turpentine applications #cdj ,ventilation and cleanliness #cci ,wine whey #cdi ,,when ,,cleaning ,,house4 ,,introduction #ceb ,carpets1 laying the #ceg ,carpets1 taking up and cleaning #cee ,cleaning the cellar #cec ,dusting #cef ,from cellar to attic #ced ,kitchen1 pantry1 and closets #cei ,rooms on the first floor #ceh ,sweeping #cef ,system absolutely necessary #ceb ,washing painted surfaces #cef ,whitewashing1 importance of #ced ,,odd ,,bits ,,of ,,useful ,,knowledge4 ,a word regarding stains #cga ,about whipping cream #cfd ,acids1 what to do if they are spilled #cgg ,alcohol for grass stains #cgf ,ants1 how to drive away #chg ,bouquet of sweet herbs1 how to make #cfg ,brass1 how to clean #chc ,bread1 to freshen #cfg ,bread crumbs1 how to prepare #cfe ,breading articles for frying #cfe ,brightening leather furniture #cgi ,brushes1 to clean #cha ,burning accidents1 what to do in case of #cfh ,cake1 to freshen #cfg ,care of straw matting #cha ,care of the hands #chg ,cement for china #chd ,chandeliers1 keeping flies from #chg ,chimney1 what to do when it is cold #che ,cleaning brass #chc ,cleaning chamois skins #cha ,cleaning dress silks and ribbons #chj ,cleaning fluid1 a good #cgh ,coffee1 tea1 or wine stains on linen #cgd ,cold cream #chh ,colors1 restoring #cgg ,conveniences when sweeping #chc ,cream1 about whipping #cfd ,crumbs1 how to prepare #cfe ,cupfuls1 half-pints1 and gills #chh ,driving away ants #chg ,equivalents of measures in weight #chi ,flies1 to keep away from chandeliers #chg ,flour1 difference in various brands #cfa ,flour paste #cfh ,fruit stains1 treatment of #cgc ,frying1 breading articles for #cfe ,furniture1 to remove stains from #chb ,getting rid of the odor of onions #cff ,grass stains1 alcohol for #cgf ,grease spots on wall paper1 treatment of #cgh ,grease spots1 to remove #cga ,grease1 to take from wood and stone #cgb ,handles of knives and forks1 how to fasten #chd ,hands1 the care of #chg ,heat of the oven1 how to test #chf ,herbs1 sweet1 making a bouquet of #cfg ,how to prepare bread crumbs #cfe ,iron and earthen ware1 to temper #cfg ,iron rust1 the best way to remove #cgd ,javelle water1 how to make #cgg ,kid1 to prevent from cracking #che ,leather furniture1 to brighten #cgi ,marble1 removing stains from #cgc ,matting1 care of #cha ,measures1 equivalents of1 in weight #chi ,mending breaks in plaster #chc ,meringue1 to prevent from falling #cfg ,mildewed clothes1 treatment of #cgd ,muriatic acid for stains on porcelain #cgf ,naphtha1 use of1 in the household #cfi ,oil1 value of a drop of #che ,onions1 getting rid of the odor of #cff ,onion juice1 ways to get #cff ,oven heat1 testing with paper #chf ,oven thermometers #chf ,paint1 to remove #cgf ,paper1 soiled1 how to clean #cgh1 #cgi ,paste1 flour #cfh ,pitch and tar1 to remove #cge ,plaster1 mending breaks in #chc ,points of difference in various brands of flour #cfa ,porcelain1 stains on1 how to remove #cgf ,preventing a meringue from falling #cfg ,preventing silks and woollens from turning yellow #chj ,raisins1 how to stone #cff ,removing blood stains #cge ,removing ink stains #cgf ,removing iron rust #cgd ,removing sewing-machine oil stains #cge ,removing stains from marble #cgc ,restoring colors #cgg ,ridding the house of water bugs #chf ,silk goods1 to keep from turning yellow #chj ,soiled paper1 stale bread for cleaning #cgi ,stains1 a word regarding #cga ,stains1 fruit1 treatment of #cgc ,stains on linen1--coffee1 tea1 or wine #cgd ,stains on porcelain1 muriatic acid for #cgf ,stains1 removing ink #cgf ,stale bread for cleaning soiled paper #cgi ,stoning raisins in an easy manner #cff ,straw matting1 care of #cha ,sweeping1 conveniences to use when #chc ,sweet herbs1 making a bouquet of #cfg ,tar1 how to remove #cge ,testing the oven heat with paper #chf ,thermometers1 oven #chf ,to clean brushes #cha ,to clean woods in natural finish #chb ,to freshen bread and cake #cfg ,to make ,javelle water #cgg ,to prevent kid from cracking #che ,to remove grease spots #cga ,to remove paint #cgf ,to remove pitch and tar #cge ,to remove white stains from furniture #chb ,to take grease from wood and stone #cgb ,to temper iron and earthen ware #cfg ,use of naphtha in the household #cfi ,value of a drop of oil #che ,various brands of flour1 points of difference in #cfa ,wall paper1 treatment of grease spots on #cgh ,wall paper1 two ways to repair #cgi ,water bugs1 ridding the house of #chf ,ways to get onion juice #cff ,what to do when burning accidents occur #cfh ,what to do when the chimney is cold #che ,when and why soda1 cream of tartar1 and baking powders are used #cfc ,when acids are spilled #cgg ,when clothes become mildewed #cgd ,woollen goods1 to keep from turning yellow #chj ---------------------------------------- -------------------------------- ,transcriber's note3 ,all instances of #8,bechamel' and #8,bechmal' changed to #8,bchamel' ,page #ab1 full stop inserted after #8handled1' 8,dipper1 long-handled40 ,page #ab1 #8,dishcloths' changed to #8,dish-cloths1' 8,dish-cloths1 two1--one being of0 ,page #ff1 #8lamb's' changed to #8lambs'1' 8and lambs' livers are delicious0 ,page #hf1 em-dash changed to space after #8salt1' 8#a teaspoonful of salt1 generous40 ,page #if1 #8white-fish' changed to #8whitefish1' 8bluefish4 ,whitefish1 like cod0 ,page #acd1 #8stew-pan' changed to #8stewpan1' 8the bones in a stewpan and0 ,page #adi1 #8,syrinkle' changed to #8,sprinkle1' 8the little dishes4 ,sprinkle the crumbs0 ,page #afh1 #8strawcolor' changed to #8straw-color1' 8turn a light straw-color40 ,page #bjf1 both instances of #8rare-bit' changed to #8rarebit1' 8,welsh ,rarebit10 8,the rarebit can be made0 ,page #bac1 #8tablepoonful' changed to #8tablespoonful1' 8#a tablespoonful of sugar40 ,page #bbj1 em-dash changed to space after #8water1' 8#a_/b pint of water1 generous measure40 ,page #bcj1 #8muf' changed to #8muffins1' 8above1 a dozen muffins can be made0 ,page #bcd1 em-dash changed to space after #8water1' 8#a_/b pint of boiling water1 generous40 ,page #bda1 full stop inserted after #8egg1' 8#a egg40 ,page #bea1 em-dash changed to comma and space after #8milk1' 8#a gill of milk1 generous measure40 ,page #beh1 #8tablepoonful' changed to #8tablespoonful1' 8half a tablespoonful of boiling water0 ,page #bge1 #8teasponnful' changed to #8teaspoonful1' 8#a_/b teaspoonful of salt40 ,page #bgi1 #8teaspoonfnl' changed to #8teaspoonful of1' 8#a_/b teaspoonful of salt40 ,page #bhh1 #8sta ch' changed to #8starch1' 8the powdered sugar and corn starch0 ,page #bij1 #8not' inserted after #8may1' 8the tapioca may not have absorbed0 ,page #cad1 full stop inserted after #8sugar1' 8#c quarts of sugar40 ,page #cbj1 #8horse-radish' changed to #8horseradish1' 8the jars the horseradish1 ginger0 ,page #cbj1 #8tumeric' changed to #8turmeric1' 8#b tablespoonfuls of turmeric0 ,page #cca1 em-dash changed to space after #8meal1' 8#a_/b pint of corn meal1 generous measure40 ,page #cdf1 full stop inserted after #8milk1' 8#a pint of milk40 ,page #ceh1 full stop inserted after #8it1' 8old sheet over it4 ,spread the0 ,page #chd1 #8quick-lime' changed to #8quicklime1' 8,powder quicklime and stir it0