,,the ,,auxiliary ,,cook ,,book ,illustration ,,price1 ,,fifty ,,cents ,illustration ,,published ,,by ,,the ,,auxiliary ,,society ,,of ,,the ,,hebrew ,,sheltering ,,guardian ,,society ,,of ,,new ,,york ,,orphan ,,asylum #aiji ,as the tender bud requires the sunshine1 air1 and water for its development1 so the child1 to unfold all its powers and inborn faculties1 requires the sunshine of kindness and sympathy1 an atmosphere of love and a rich spiritual and physical nourishment4 ,who can administer all these elements so essential for the blossoming of the child's soul more tenderly than a mother8 ,and where an inscrutable destiny has taken her away1 those who stand in her place must be inspired with her deep love and affection1 her tender heart and her keen vision into the child's being4 ,,ludwig ,b4 ,,bernstein1 ,,ph4,d4 ,,introductory ,this valuable ,cook ,book is the product of the zeal and energy of the ladies comprising the ,auxiliary of the ,hebrew ,sheltering ,guardian ,society of ,new ,york ,orphan ,asylum1 who have labored in a noble cause for the benefit of their ,cottage ,fund4 ,in compiling this work the members have exercised the greatest care in contributing their best and tried recipes1 and have attached their signatures thereto4 ,the ,household ,hints will form a valuable addition to every home4 ,the ,committee extend their sincere thanks to those who have co-operated with them and so kindly contributed toward this work4 ,they have rendered their best efforts to insure the success of this undertaking1 and they trust that their patient endeavors have produced a volume which will prove1 as they are confident it will1 to be of great value in every household4 ,,mrs4 ,h4 ,j4 ,,sower1 ,chairman of ,cook ,book ,committee4 8,,blessed ,,is ,,he ,,who ,,considereth ,,the ,,orphan40 ,,contents ,,page ,,soups1 #i ,,fish1 #ac ,,poultry ,,and ,,game1 #bj ,,meats1 #bd ,,housekeeper',s ,,time-,,table1 #bh ,,vegetables1 #cj ,,entr,,es1 #cf ,,salads1 #dd ,,sauces1 #di ,,puddings1 #ed ,,desserts1 #ei ,,bromangelon1 #fc ,,pies ,,and ,,puff ,,paste1 #ff ,,passover ,,dishes1 #fi ,,bread1 ,,fritters1 ,,etc41 #ga ,,cakes1 #gf ,,icings ,,and ,,cake ,,fillings1 #ij ,,ices1 #ib ,,pickles1 ,,preserves1 ,,etc41 #ie ,,sandwiches1 #ajj ,,beverages1 #ajd ,,candy1 #ajg ,,menus1 #aji ,,household ,,hints1 #aac ,,the ,,auxiliary ,,cook ,,book ,,soups ,,directions ,,for ,,soups ,iron1 agate1 or porcelain kettles should be used for making soups4 ,meats for soups should be put to cook in cold water1 boiled gently1 and the required quantity of salt added at first1 to extract the juices of the meat and cause the scum to rise4 ,allow one quart of water1 one teaspoon salt for each pound of meat4 ,remove all scum carefully before vegetables are added4 ,all grease should be removed before the vegetables are added4 ,it is well to cook meat the day before the soup is wanted1 that the grease may be cooled and removed easily4 ,grease may be easily removed from hot soup by adding a little cold water4 ,miss ,ray ,mayer ,,gumbo ,,soup ,have bouillon quantity required for family4 ,take giblets1 end of wings1 and necks of poultry4 ,then add sliced gumbo1 also one tomato1 one or two ,chili peppers4 ,stew all this for a few moments1 then add little by little bouillon1 and let boil one and one-half hour4 ,serve soup with a bowl of dry rice4 ,e4 ,l4 ,s4 ,,mock ,,bisque ,,soup ,one good lump of butter1 one big tablespoon flour2 let this brown4 ,add milk as much as is needed for soup4 ,now take one can of tomatoes2 boil2 pass through a colander2 season with salt and pepper1 and sweeten with a pinch of soda2 before serving1 mix with milk4 ,e4 ,l4 ,s4 ,,ox-,,tail ,,soup ,two pounds of beef and two ox tails1 one large onion1 celery1 two carrots1 one turnip and parsley2 boil in one gallon of water for three hours1 slowly but steadily2 season1 strain4 ,you may then add noodles1 rice1 or any other thing you like1 such as peas1 dumplings1 etc4 ,mrs4 ,jake ,brown ,,julienne ,,soup ,cut carrots and turnips into quarter-inch pieces the shape of dice1 also celery into thin slices1 asparagus tips1 peas1 and string beans cut into small uniform pieces4 ,cover all this with water and season well with salt and pepper2 let cook until tender4 ,in another saucepan have your soup stock to boiling-point1 to which add the cooked vegetables2 more seasoning if necessary4 ,serve hot4 ,mrs4 ,h4 ,j4 ,sower ,,rice ,,soup ,may be made with either beef or mutton stock1 also by adding all kinds of vegetables4 ,boil one-half cup of rice in double boiler4 ,strain the soup2 add the rice and let boil one-half hour longer4 ,mrs4 ,greenberg ,,tomato ,,soup ,one can tomatoes1 one teaspoon celery salt1 one teaspoon salt1 sprig of parsley1 one pint hot water1 one onion1 one-fourth cup butter1 one and one-half tablespoon flour1 one teaspoon sugar1 cup milk4 ,boil tomatoes with onion and water twenty minutes2 heat butter and flour together2 add milk while hot2 strain tomatoes into hot milk and flour2 then add all the other ingredients4 ,serve with croutons or rice4 ,mrs4 ,shipley ,,oyster ,,soup ,take as much milk as you want soup4 ,let come to a boil2 stir in one-half cup of fine cracker meal1 add one quart of fresh oysters1 a lump of butter4 ,let come to a boil but once4 ,then remove from the fire2 season with salt and pepper2 serve with oyster crackers4 ,mrs4 ,haines ,,cream ,,tomato ,,soup ,one-half can tomatoes1 a piece of butter the size of an egg1 one-half teaspoon of saleratus or soda1 two tablespoons of cracker meal1 salt to taste4 ,boil tomatoes one-half hour2 strain2 then put on the fire1 add the butter1 cracker meal1 and soda4 ,heat one cup of milk to each plate of soup1 which pour into the tomatoes2 after the soda sizzles add salt to taste4 ,mrs4 ,max ,kohn ,,noodle ,,soup ,have your soup boiling1 put in desired quantity of ,,goodman',s noodles1 and boil for ten minutes uncovered4 ,,egg ,,balls ,,for ,,soup ,boil five eggs till hard1 that is1 about twenty minutes1 and then put them in cold water4 ,peel1 cut the whites in rings1 mash the yolks with two raw yolks1 add one-half a teaspoon of salt1 a few drops of onion juice1 a dash of cayenne4 ,form into small balls like marbles1 and drop into boiling soup two minutes before the soup is taken off the fire2 add also the rings made from the whites of the eggs4 ,mrs4 ,a4 ,herz ,,suet ,,balls ,,for ,,soup ,have half a cup of suet finely chopped and freed from skin4 ,to this add one-half teaspoon of salt1 pepper as you wish1 and half a cup of flour4 ,mix and add ice water1 a few drops at a time1 while you stir4 ,when you have a stiff paste1 not wet and soggy1 but merely sticking together1 form in little balls like small marbles1 drop in boiling soup1 and cook from five to seven minutes before serving4 ,mrs4 ,a4 ,m4 ,solomon ,,meat ,,balls ,,for ,,soup ,one pound fine-chopped meat2 add two eggs1 salt1 pepper to taste1 one onion chopped fine1 parsley1 bread crumbs to keep together2 fry2 strain soup1 and put in balls before serving4 ,miss ,ray ,mayer ,,bread ,,fingers ,,for ,,soup ,cut off the crusts of stale slices of bread1 cut the bread in fingers about four inches long and three-quarters of an inch wide2 lay in a dripping-pan and toast a golden brown in a moderate oven4 ,r4 ,i4 ,f4 ,,fish ,,things ,,worth ,,knowing ,,about ,,fish ,fish that has white flesh requires about ten minutes to the pound in boiling and fifteen minutes in baking4 ,the old idea that fish is a 8brain0 food was long since proved to be without foundation1 but it has not yet been proved that an overdiet of fish does not lead to skin troubles4 ,never buy a fish that has dull eyes1 white gills1 or soft1 spongy flesh4 ,when a fish is fresh1 the eyes are bright1 the gills red and the flesh firm and odorless4 ,lobsters and crabs1 if alive1 should be lively1 or1 if boiled1 the lobster's tail should be tight against the body1 not hanging limp4 ,the proper cooking of fish is not a simple matter2 if it is underdone it is uneatable1 while overdone fish is tough and tasteless4 ,the cooking of a fish depends upon the size1 kind1 the nature of the water from which it was taken1 its character and the character of the water in which it is cooked4 ,h4 ,j4 ,s4 ,,soaking ,,salt ,,fish ,by bad soaking the fish is sometimes spoiled1 made flabby and tasteless1 and voted a failure1 when1 if properly cooked and treated1 it would be appetizing4 ,use cold water or milk1 and keep while soaking in a cool place4 ,mrs4 ,h4 ,a4 ,s4 ,,broiled ,,mackerel ,follow the directions for soaking given in the foregoing recipe4 ,wipe the fish dry2 brush it lightly with olive oil2 lay it on the broiler with skin side up first1 then broil quickly4 ,lay on a hot platter1 squeeze one-half lemon over it and send it to the table at once4 ,a few sprigs of watercress or crisp red radishes go well with broiled mackerel4 ,mrs4 ,e4 ,f4 ,jones ,,codfish ,,ball ,one cup of soft boiled potatoes mashed while hot and fresh into half a cup of shredded codfish4 ,fish and potatoes should be well mashed together1 seasoned with one tablespoon of butter and a beaten egg1 dropped into a pan of boiling-hot lard or fat1 and fried until a delicate brown4 ,when lifted from fat1 they should drain a moment on brown paper and go to the table hot4 ,mrs4 ,a4 ,cooper ,,codfish ,,spanish ,,style ,one tablespoonful oil1 onions1 parsley1 a little flour1 tomatoes and ,chili4 ,fry this all together2 add enough water to make as much gravy as you wish2 season to taste2 add codfish and let boil until tender4 ,e4 ,l4 ,s4 ,,scharf ,,fish ,one kitchen spoonful of lucca or olive oil4 ,let same get very hot2 add a chopped onion2 let brown2 then add two tablespoonfuls of flour2 also brown this4 ,now slowly stir in three cups of cold water so as not to lump4 ,when this is stirred smoothly add chopped parsley1 one toe of garlic1 salt1 pepper1 and a large tomato cut in quarters4 ,now add your sliced fish and let boil until tender4 ,serve cold4 ,mrs4 ,h4 ,a4 ,s4 ,,fish ,,au ,,gratin ,trout1 blue1 or any whole fish may be used4 ,have onion1 garlic and parsley chopped finely together4 ,line bottom of dish with cracker crumbs1 parsley1 etc42 put your fish in dish and repeat the parsley1 crumbs1 etc4 ,then pour over this one cup of white wine or sherry1 one cup of bouillon1 pepper1 salt1 one tablespoon of ,worcestershire sauce2 put small pieces of butter on top4 ,bake in hot oven from thirty to forty minutes4 ,before serving garnish with round slices of lemon and finely chopped parsley4 ,mrs4 ,h4 ,a4 ,s4 ,,mackerel ,,with ,,hachee ,,sauce ,cut fresh mackerel in pieces about three inches square2 flatten with a wet knife2 place in buttered pan1 season with salt1 pepper1 and a little lemon juice4 ,cover with buttered paper1 bake ten minutes4 ,sauce3 ,mix a teaspoon each of hashed mushrooms1 small onions and parsley in a cup of vinegar with cayenne pepper2 heat until vinegar is almost absorbed1 then add four tablespoonfuls of soup stock and the chopped mushrooms4 ,boil gently2 add a tablespoonful capers1 two chopped gherkins2 simmer until thick as rich cream1 and lastly add a wine-glass of sherry4 ,mrs4 ,oppenheimer ,,filet ,,of ,,sole ,,la ,,mouquin ,thoroughly wash and pick over a pound of spinach1 put it over the fire with no more water than clings to the leaves and cook for ten minutes4 ,at the end of that time drain the spinach and chop it fine4 ,have ready thin filets of flounders1 halibut1 or whitefish4 ,cover them with acidulated warm water--a slice of lemon in the water is all that is wanted--and add a slice of onion1 a sprig of parsley and a bit of bay leaf4 ,simmer for ten minutes and drain4 ,put the minced spinach into the bottom of a buttered baking dish1 arrange the filets on it1 cover with a cream sauce to which a tablespoonful of grated cheese has been added1 and brown in the oven4 ,mrs4 ,sam ,moss ,,filets ,,of ,,haddock ,a medium-sized fish is bought and cut in filets4 ,then it is washed1 dried1 cut into strips1 and covered for an hour with salt1 pepper1 minced parsley1 olive oil1 and a teaspoonful of anchovy sauce4 ,at the end of that time the fish is rolled in flour1 then is brushed with beaten egg1 dipped in bread crumbs and rolled into little rolls tied with a thread4 ,the rolls are then fried in deep fat4 ,the fish is served with slices of lemon sprinkled with parsley4 ,mrs4 ,h4 ,moss ,,oyster ,,canap,s ,one cup cream1 four tablespoonfuls bread crumbs1 one tablespoon butter1 one pint of oysters1 paprika1 a little nutmeg and salt4 ,boil the cream1 add the bread crumbs1 then the butter4 ,chop the oysters fine2 add oysters1 then season1 add a little chopped parsley4 ,serve hot on buttered toast with olives and a little gherkin4 ,mrs4 ,joe ,newman ,,lobster ,,la ,,americaine ,boil live lobster 7that has been thoroughly washed7 in the following for forty minutes3 two quarts water1 parsley1 onions1 thyme1 one bay leaf1 pepper1 salt4 ,remove lobster1 separate it1 leaving meat in shell4 ,chop one onion1 one bay leaf1 thyme1 red pepper1 garlic1 parsley2 melt one tablespoon butter and cook the above chopped herbs until yellow2 thicken with flour1 add enough water to make plenty of sauce1 pepper1 and salt4 ,place lobster in this2 cook twenty minutes4 ,serve on large platter1 very hot4 ,mrs4 ,l4 ,s4 ,firetag ,,lobster ,,la ,,newburg ,three lobsters1 one-half cup sherry1 one cup of cream1 one tablespoonful butter1 yolks of three eggs4 ,boil live lobsters twenty minutes in salt water2 when cool pick out the meat1 put it in the wine and butter1 and let cook three minutes1 always stirring2 then add cream1 and let scald2 add salt1 pepper and yolks of the eggs4 ,mrs4 ,d4 ,tim ,,deviled ,,crabs 7,,for ,,twelve7 ,pick twelve crabs or one can crab meat1 one-half teaspoon salt1 one-half pint cream1 one and one-half tablespoon butter1 one tablespoon flour1 chopped parsley1 a little cayenne4 ,put cream into double boiler2 when it is scalded add butter and flour after it has been rubbed together till smooth2 add parsley1 then crab meat2 fill shells1 put bread crumbs on top1 with small piece of butter4 ,bake until light brown4 ,mrs4 ,shipley ,,brown ,,fricassee ,,of ,,oysters ,melt one-fourth cup of butter2 in this cook two slices of onion1 a sprig or two of parsley1 three slices of carrot and one-fourth of a green pepper pod cut in strips until browned4 ,in the meantime scald one quart of oysters and drain carefully2 cook one-third cup flour in the butter with the vegetables until well browned2 add one cup of oyster liquor and one-half cup of cream4 ,stir constantly until the sauce thickens1 then strain over the drained oysters2 let heat over boiling water4 ,serve hot in ramequins4 ,mrs4 ,h4 ,j4 ,s4 ,,oyster ,,or ,,lobster ,,cocktail ,cut the boiled lobster into cubes with a silver knife and for each glass allow a tablespoonful of ,chili sauce1 a tablespoonful of tomato catsup1 a teaspoonful of lemon juice1 two teaspoonfuls of horseradish1 and a few drops of ,worcestershire sauce4 ,serve the lobster around the glasses containing the sauce or in the sauce as preferred4 ,use low cocktail glasses in cracked ice4 ,mrs4 ,baum ,,dry ,,oyster ,,stew ,take six to twelve oysters1 cook them in one-half pint of their own liquor1 season with salt and white pepper and butter2 cook for five minutes1 stirring all the time4 ,serve in bowls or soup plates4 ,mrs4 ,marx ,,broiled ,,oysters ,dry a quart of oysters in a cloth2 dip each oyster in melted butter well peppered1 then in beaten egg or in cracker crumbs2 broil on a wire broiler2 from three to five minutes4 ,dip over each a little melted butter4 ,serve hot with slices of lemon4 ,mrs4 ,blum ,,roast ,,clams ,,in ,,shell ,roast in a pan over a hot fire or in a hot oven4 ,when they crack open1 empty the juice into a saucepan1 add the clams1 with butter1 pepper1 and a little salt4 ,mrs4 ,hirsch ,,soft-,,shell ,,crabs ,take out the sand-bags and pull out the spongy substance from the sides4 ,wash and wipe dry2 roll in cracker meal which has been seasoned1 then dip in a beaten egg4 ,then have a deep frying-pan ready filled with seething hot butter1 and fry brown4 ,serve very hot and garnish4 ,mrs4 ,greenberg ,,poultry ,,and ,,game ,,roast ,,snipe ,after drawing and cleaning the birds fill each one with a piece of well-buttered bread2 season with salt and pepper4 ,fasten a piece of bacon around each bird1 catching it together4 ,place the birds in a shallow pan1 and almost cover with port wine4 ,to this add a tablespoon of butter4 ,baste every ten minutes4 ,bake one-half hour in a steady oven4 ,mrs4 ,erlanger ,,broiled ,,quail ,dress and rinse the quail in cold water2 wipe dry4 ,open them down the back4 ,lay on a wire frame in shallow pan1 with breast turned down4 ,cook slowly in gas stove under the flame4 ,dissolve three tablespoons butter in one-half cup water in a pie plate4 ,when the quail are cooking turn them in this butter every five minutes in order to baste and make juicy4 ,when cooked through turn the birds over and brown the breasts4 ,when finished pour melted butter over them1 and season with salt and pepper4 ,serve hot on buttered toast4 ,mrs4 ,bauman ,,chicken ,,with ,,rice ,procure a young fowl1 prepare it as for fricasseeing and put it into a pot1 with a sliced onion1 a red pepper cut into pieces and salt and hot water enough to keep it from burning4 ,simmer the fowl slowly for about an hour4 ,then turn in two cupfuls of canned tomatoes and cook very slowly for another hour4 ,at the end of that time add a cupful of rice and cook slowly for three-quarters of an hour longer1 until the chicken is very tender and the rice done4 ,season with parsley minced very fine and serve with the meat in the centre of a platter and the rice as a border4 ,care must be taken to keep the rice from burning4 ,properly seasoned1 the dish is a very appetizing one4 ,mrs4 ,silverman ,,chicken ,,curry ,chop two large onions1 fry in butter till brown2 add a young chicken which has been cut in small pieces1 one tablespoon curry1 three fresh tomatoes or one cup canned tomatoes1 salt and pepper to taste4 ,cover and let simmer for one hour4 ,then add one cup milk2 let boil up once4 ,bank the rim of a platter with boiled rice and pour the curry in the centre4 ,mrs4 ,buxbaum ,,roast ,,turkey ,select a fat turkey1 draw1 singe1 and wash it4 ,save the giblets2 wash and clean them and put them on in water to boil4 ,dress the turkey1 season with salt and pepper1 and before placing in the oven pour over it hot melted butter to close the skin4 ,pour in a little water and roast about two and a half hours1 basting frequently4 ,chop the giblets when tender4 ,brown a little butter and flour1 add salt1 pepper1 the chopped giblets and the water in which they have been cooked4 ,to this add the gravy in the roasting-pan and serve the whole as a gravy4 ,,roast ,,goose ,a goose should be prepared the same as turkey1 only no butter should be used as there is always a great deal of fat1 most of which must be removed from the pan before the water is added4 ,,roast ,,duck ,ducks require the same treatment as geese4 ,,poultry ,,dressing ,bread crumbs broken fine and seasoned with salt and pepper1 onion juice1 and chopped parsley4 ,for ducks and geese add a little sage4 ,butter should be added to give smoothness4 ,add two well-beaten eggs and mix thoroughly4 ,,chicken ,,casserole ,cut up the chicken in portions1 using liver1 gizzard1 and heart also4 ,have a stone casserole with a cover 7or a good-sized covered saucepan74 ,place in the bottom of the casserole a good-sized piece of butter1 with this add an onion or two cut in small pieces1 one carrot1 half a turnip1 a bit of parsley1 a bit of celery top1 which give a delicious flavor4 ,first put in butter1 a few bits of the onion1 and the pieces of chicken2 cook flat on the bottom of casserole for five minutes to become a golden brown4 ,after all the pieces are thus browned in turn1 add all the rest of the cut-up onion1 carrot1 turnip1 etc41 and let cook for twenty-five minutes over a very slow fire4 ,the slow fire makes it tender1 cook it in its own juices2 pepper and salt each piece of chicken before placing in casserole4 ,before serving add a glass of white wine or sherry4 ,serve in the casserole4 ,mrs4 ,h4 ,a4 ,siegel ,,pressed ,,chicken ,cook a fowl in just water enough to keep it from burning until the meat loosens from the bones4 ,after it has cooled pick it to pieces and mix the light and dark meat4 ,boil till hard two eggs2 slice thin and add to the picked up chicken4 ,boil down the water in which the chicken was cooked till it fills a small teacup2 add a little pepper1 butter and salt4 ,mix all with the picked up chicken2 put in a mould or bowl2 put on a weight to press1 and set in a cool place4 ,when time to serve tip the chicken on a platter and garnish with hard-boiled eggs and watercress4 ,mrs4 ,elizabeth ,sower ,,meats ,,crown ,,roast ,,of ,,mutton ,in the centre of your crown roast lay chopped mutton or lamb well seasoned and mixed with bread crumbs1 one-third crumbs1 two-thirds meat2 salt the roast and bake1 basting often and allowing an hour and a quarter to one and one-half hour4 ,serve with green peas and mashed potatoes4 ,mrs4 ,haines ,,beefsteak ,,en ,,casserole ,use two pounds of round steak cut one and one-half inches thick4 ,heat a frying-pan1 rub over the surface with fat from the meat4 ,fry steak on both sides4 ,put the meat into the casserole2 put in also twelve or more each of carrots and turnips cut into shapes of marbles or balls2 also add one dozen small onions1 nicely peeled1 a tablespoonful of kitchen bouquet1 a generous pint of soup stock2 cover and let cook gently for one and one-half hours4 ,after cooking one hour salt and add a little more stock if needed4 ,the vegetables may be browned in fat or butter before putting in the casserole4 ,mrs4 ,h4 ,a4 ,s4 ,,fricassee ,,tripe ,to one pint of boiling milk or cream add one pound of boiled tripe which has been cut into pieces one inch square1 season with chopped onion1 one teaspoonful minced parsley1 one-half teaspoon salt1 pepper1 a little cayenne1 three pieces of mace4 ,let simmer for fifteen minutes2 thicken with two tablespoonfuls of flour stirred into one tablespoon of butter4 ,serve on thin toast4 ,mrs4 ,m4 ,steinberg ,,baked ,,calf',s ,,liver ,dust with flour two pounds of liver2 leave liver whole4 ,lay in a deep pan1 season with pepper1 salt1 and chopped onion4 ,lay across the top several slices of bacon1 add two cups of tomatoes juice1 with which baste the liver while it is baking4 ,bake in a moderate oven until liver is tender enough to pierce with a fork4 ,before serving squeeze the juice of a lemon over the whole4 ,mrs4 ,h4 ,lang ,,kidney ,,stew ,wash very thoroughly two beef kidneys1 remove the skin and fat4 ,cut in thin slices and put in a quart of cold water4 ,parboil1 throw out the water1 put in fresh water1 and boil gently for two hours4 ,then season with salt and pepper and thicken with flour to form a smooth gravy4 ,serve on a platter surrounded by a wall of mashed potatoes or on pieces of toast4 ,mrs4 ,jonas ,,pot ,,roast ,rib1 sirloin1 or rump can be used4 ,have bone removed and meat rolled4 ,put meat into a round-bottom pot4 ,brown the beef on one side1 then on the other4 ,then add one pint of boiling water1 and a piece of suet2 salt when half done4 ,cover tight1 cook tender4 ,when done pour out the liquor1 and thicken with browned flour1 a tablespoon or more stirred into the gravy to which you may have to add more water4 ,when thickened1 strain and add a little pepper4 ,mrs4 ,roose ,,broiled ,,chop ,,for ,,invalid ,french a rib chop by scraping the long part of the bone until all the fat is removed4 ,lay on clean buttered paper the shape of the chop and cut double1 fold the paper over so as to form a case2 place on a pan and broil for six minutes4 ,serve at once4 ,mrs4 ,sontheim ,,burgeau 7,,french7 ,with lamb1 veal1 or chicken1 cut into small pieces all vegetables in season1 take potatoes1 cut same as meat1 put into pot and cover with water1 let boil three or four hours1 then add can of tomatoes and same of green peas1 then let simmer one hour more4 ,thicken with a little brown flour4 ,mrs4 ,fragner ,,beef ,,tongue ,,with ,,olives ,wash clean a tongue and let stand in boiling water for ten minutes4 ,then put in a casserole without peeling1 add different vegetables and small pieces of salt pork4 ,this may be left out if not desired4 ,salt and cover with water1 and one glass of white wine4 ,let cook gently for two hours2 now peel tongue1 strain the sauce and thicken with flour2 return tongue to the gravy and ten minutes before serving add one pint of pitted olives4 ,mrs4 ,h4 ,a4 ,s4 ,,boiled ,,tongue ,wash a tongue well1 rub with salt1 then put on to boil2 after boiling ten minutes remove from fire1 and take off the skin1 put on again in clear water and let boil slowly until tender4 ,season tongue with whole allspice1 pepper1 also onions1 a little vinegar to taste4 ,when boiled soft add thin slices of lemon and thicken with ginger snaps4 ,mrs4 ,max ,kohn ,when breading chops1 cutlets or frying fish use ,a4 ,goodman ,son's ,matzoth ,meal4 ,,housekeeper',s ,,time-,,table ,,meats ,,roasting ,,or ,,baking ,time4 ,beef1 ribs or sirloin1 rare per pound #aj minutes 8 8 8 8 well done 8 #ab 8 8 8 8 8 boned and rolled 8 #ab 8 ,round of beef 8 #ae 8 ,mutton1 leg1 rare 8 #aj 8 ,mutton1 leg1 well done 8 #ae 8 8 loin1 rare 8 #aj 8 8 shoulder1 stuffed 8 #ae 8 8 saddle1 rare 8 #aj 8 ,lamb1 well done 8 #ae 8 ,veal1 8 8 #bj 8 ,pork1 8 8 #cj 8 ,turkey 8 #ae 8 ,fowls 8 #bj 8 ,chicken 8 #ae 8 ,goose 8 #ah 8 ,venison 8 #ae 8 ,filet1 hot oven 8 #cj 8 ,ducks1 tame entire time #de to #fj 8 ,ducks1 wild1 very hot oven 8 #ae to #cj 8 ,partridge 8 #cj to #dj 8 ,grouse 8 #cj 8 ,pigeons 8 #cj 8 ,braised meats 8 #c to #d hours ,liver1 whole 8 #b 8 ,,boiling ,mutton per pound #ae minutes ,potted beef 8 #cj to #ce 8 ,corned beef 8 #cj 8 ,ham 8 #ah to #bj 8 ,turkey 8 #ae 8 ,chicken 8 #ae 8 ,fowl 8 #bj to #cj 8 ,tripe 8 #c to #e hours ,,broiling ,steak1 #a inch thick #h to #aj minutes ,steak1 #a inch thick #aj to #ae 8 ,mutton chops1 ,french #h 8 ,mutton chops1 ,english #aj 8 ,spring chicken #bj 8 ,quail #h to #aj 8 ,grouse #ae 8 ,squabs #aj to #ae 8 ,shad1 bluefish1 trout #ae to #be 8 ,small fish #e to #aj 8 ,,fish ,,boil ,halibut and salmon per pound #ae minutes ,bluefish and bass 8 #aj 8 ,cod and haddock 8 #h 8 ,,bake ,halibut1 salmon1 bass1 bluefish1 shad1 etc41 for one hour4 ,trout1 pickerel1 whitefish1 etc41 for one-half hour4 ,mrs4 ,h4 ,j4 ,sower ,,vegetables ,,mashed ,,potatoes ,peel potatoes of uniform size1 cover with boiling water1 and cook until tender1 salting the water in which they are cooked when the potatoes are about half done4 ,drain off the water1 then with a fork or wire potato-masher beat to a fluff in the same saucepan in which they have been cooked4 ,when entirely free from lumps add for every pint of potatoes about one-third of a cup of hot milk1 a tablespoonful of butter1 and salt and pepper to season4 ,whip until as light as a feather4 ,heap in a hot dish1 but do not smooth the top2 leave it piled lightly4 ,if necessary to keep hot for some time1 set the pan containing the potato in a saucepan of hot water1 but leave uncovered or cover lightly with a single fold of cheesecloth4 ,mashed potatoes left over may be utilized in a variety of ways4 ,to make potato pompon take the potato up by spoonfuls and make into balls4 ,roll in beaten egg1 then in bread or cracker crumbs and fry like doughnuts in hot fat4 ,a little minced onion1 parsley1 or nutmeg may be mixed with the potato if desired2 or make a potato omelet by adding to a cupful of mashed potatoes one cup of sweet milk1 three eggs well beaten1 a tablespoonful of flour1 and a little salt4 ,mix until smooth1 turn into a heated frying-pan1 with a tablespoonful melted butter1 and fry both sides1 turning when brown4 ,mashed potatoes left over may also be added to shredded codfish for codfish balls1 may be mixed with well-beaten egg yolks made into flat cakes and fried in butter1 or baked in a buttered tin in the oven1 or mixed with a little grated cheese1 put into ramequins or a buttered pudding-dish with a layer of cheese on top and baked until brown4 ,mrs4 ,m4 ,harris ,,scalloped ,,tomatoes ,season one can tomatoes with one teaspoonful onions1 chopped2 two dashes pepper1 one teaspoonful salt4 ,begin by covering bottom of baking dish with bread crumbs1 spread with bits of butter and a layer of tomatoes4 ,follow with a second layer of bread crumbs and tomatoes4 ,cover the top with buttered crumbs and bake in oven until a light brown4 ,mrs4 ,niprut ,,hashed ,,brown ,,potatoes ,chop cold boiled potatoes and season them to taste with salt1 pepper1 and a little onion juice4 ,put a couple of tablespoonfuls of drippings in the frying-pan1 turn in the potatoes1 press them into a solid cake1 and cook them very slowly until they are covered on the under side with a brown crust4 ,turn them out onto a plate with the brown side upward4 ,mrs4 ,israel ,,succotash ,cut from the cob enough green corn to fill a pint measure2 then take two-thirds of a pint of ,lima beans2 let them stew in enough water to cover them4 ,when tender season with butter1 pepper1 and salt2 if too thin1 thicken with flour4 ,mrs4 ,solomon ,,spinach ,pick over your spinach carefully and wash in several waters4 ,let boil for fifteen minutes4 ,drain1 then chop very fine2 season with salt4 ,put on a pan1 add a little fat or butter1 rub a teaspoonful flour in same1 add the spinach1 also a little soup stock4 ,just before serving add the beaten egg2 garnish with hard-boiled eggs4 ,mrs4 ,hirsch ,,green ,,peas ,if canned peas are used1 heat1 add a teaspoonful of sugar1 some chopped parsley and a teaspoonful flour to thicken1 a piece of fresh butter4 ,mrs4 ,frank ,,oyster ,,plant ,scrape the roots and lay in cold water at once2 cut in thin slices2 put into a stew-pan with enough salt water to cover them4 ,stew until tender4 ,pour off the water1 add milk and let boil for ten minutes1 add butter1 salt1 and pepper1 and thicken with flour4 ,mrs4 ,ball ,,roast ,,sweet ,,potatoes ,pare1 cut lengthwise1 salt1 and put them around roast meat or poultry of any kind4 ,roast three-quarters of an hour or until brown4 ,mrs4 ,freedman ,,stewed ,,tomatoes ,let tomatoes cook slowly for ten minutes4 ,season with salt1 pepper1 a lump of butter1 and a teaspoonful of brown sugar4 ,do not allow them to cook but a few minutes longer2 if the sauce is too thin1 thicken with a little corn starch4 ,mrs4 ,goodman ,,stewed ,,beets ,boil first1 then scrape and slice them4 ,put beets into a stewing-pan with a piece of butter rolled in flour1 some boiled onion and parsley chopped fine1 a little vinegar1 salt1 and pepper4 ,let stew one-quarter of an hour4 ,mrs4 ,m4 ,cohen ,,baked ,,beets ,beets retain their sugar if baked instead of boiled4 ,turn with a knife frequently1 as fork allows juice to run out4 ,remove skin1 slice1 and serve with butter1 salt1 and pepper on slices4 ,mrs4 ,m4 ,cohen ,,rice ,,and ,,okra ,wash one quart of okra pods and slice4 ,then strain three-fourths of a cup of canned tomatoes1 pressing the pulp through a sieve4 ,put this all into a pot with two cupfuls of meat stock1 a large onion sliced1 a red pepper cut fine 7remove the seeds71 salt and white pepper4 ,let simmer for three-quarters of an hour4 ,in the meantime boil one cup of rice2 drain and dry the rice in the oven with the door open2 add last one tablespoon of powdered gumbo to the okra1 turn around the rice1 which is heaped in a mound in the centre of a dish4 ,mrs4 ,holtzman ,,macaroni ,to cook ,,goodman',s macaroni properly have plenty of salted water boiling1 then boil the macaroni rapidly 7uncovered7 until tender1 which generally takes twenty to twenty-five minutes4 ,always put the macaroni in boiling water and never add cold water while boiling4 ,,boiled ,,macaroni ,break the package of ,,goodman',s macaroni in convenient lengths into a deep vessel1 nearly filled with boiled salted water4 ,boil till tender1 stirring occasionally from the bottom4 ,when cooked1 drain off the water through a colander1 then add one-half cup milk2 place on the fire till it boils1 then stir in a little flour1 add a piece of butter and serve4 ,,macaroni ,,with ,,milk ,boil ,,goodman',s macaroni in salted water for ten minutes1 then drain and blanch in cold water4 ,boil some milk and water in equal proportion1 then put in the macaroni1 which should be just covered4 ,if in boiling1 the liquid should diminish1 add some warm milk4 ,when done put in saucepan with a little butter on top and put in the oven to brown4 ,mrs4 ,grunthal ,,italian ,,spaghetti ,one tablespoonful of butter1 one of flour1 one teaspoonful of salt1 and one-quarter teaspoonful of pepper4 ,when melted and mixed add three-quarters cup of strained tomatoes and stir until smooth2 add one tablespoonful of meat juice and stir until dissolved4 ,put layer of ,,goodman',s boiled macaroni 7one-half pound in all71 the sauce and grated cheese in a heated dish and stand in open oven for five minutes4 ,mrs4 ,b4 ,smidth ,,noodles ,have boiling water ready2 put in the desired quantity of ,,goodman',s noodles2 allow to boil uncovered for ten minutes2 drain through colander4 ,shake well to allow all water to escape2 then place in baking dish1 over top sprinkle matzoth meal and lumps of butter put in oven1 and slightly brown4 ,serve4 ,mrs4 ,f4 ,levy ,rice should be boiled #cj minutes ,barley 8 8 8 #b hours ,asparagus 8 8 8 8 ,peas 7in summer7 8 8 8 8 ,beans to stew 8 8 8 #c 8 ,cabbage 8 8 8 8 ,potatoes 8 8 8 8 ,spinach 8 8 8 #aj minutes ,miss ,ray ,mayer ,,entr,,es ,,mushroom ,,fricassee ,saut three pounds of fresh mushrooms1 a few at a time1 in butter until half done4 ,then cook a tablespoonful of flour in a tablespoonful of butter1 then add a cup of cream2 when this comes to a boil1 add the mushrooms4 ,cook slowly for fifteen minutes2 flavor with a tablespoon or two of sherry or ,madeira wine4 ,mrs4 ,solomon ,,eggs ,,au ,,gratin ,butter individual ramequins and put a layer of sliced hard-boiled eggs into the bottom of each4 ,dot the top with dabs of butter and sprinkle with grated cheese4 ,add another layer of eggs1 butter1 and cheese1 and so on1 until the dish is filled4 ,sprinkle the top with buttered crumbs and bake until they are brown--about ten minutes4 ,mrs4 ,h4 ,j4 ,sower ,,celery ,,and ,,oysters ,,on ,,toast ,three stalks celery1 one quart oysters 7drain off some liquor74 ,cut celery in small pieces1 boil till tender in salt water4 ,let oysters come to a boil2 season to taste4 ,make a rich cream sauce1 quite thick4 ,mix all together1 oysters1 celery1 and cream sauce 7season74 ,fry slices of bread in hot butter and serve on same4 ,e4 ,l4 ,,calves' ,,brains ,,la ,,vinaigrette ,wash the brains carefully in lukewarm water1 rejecting all the small membranes1 then soak for an hour in cold water to which a tablespoonful of vinegar and a good pinch of salt have been added4 ,then drop into boiling water or veal broth1 seasoned with a little onion and a blade of mace4 ,simmer about eighteen minutes1 drain1 and serve with sauce vinaigrette4 ,this consists of the yolks of two hard-boiled eggs chopped and pressed through a sieve1 a tablespoonful chopped parsley1 and a tablespoonful chopped pickles1 a teaspoonful shallot pressed through a sieve1 two tablespoonfuls ,tarragon vinegar1 four tablespoonfuls olive oil1 a teaspoonful salt1 a teaspoonful dry mustard stirred in a tablespoonful cold water1 and a dash of pepper4 ,mix thoroughly in a bowl and serve in a sauce-boat with the brains4 ,mrs4 ,frank ,,minced ,,chicken ,,on ,,toast ,have ready slices of hot toast spread with butter and covered with a well-seasoned mixture of minced chicken and mushrooms moistened with a little white sauce4 ,cut the slices in rounds with a biscuit-cutter1 and on each place a poached egg that has also been cut round4 ,over the whole turn a cream sauce thickened mainly with the yolks of eggs4 ,for the sauce cook together a level tablespoonful of flour and a tablespoonful of butter1 and add a cupful of hot milk4 ,when the sauce is limpid stir in the yolks of two eggs4 ,season with salt and pepper4 ,mrs4 ,leon ,e4 ,weill ,,chicken ,,timbales ,take the white meat of a chicken and chop very fine2 use a little cream to dampen4 ,heat one pint of milk1 add to this a small piece of butter1 thicken with flour1 add the chicken1 take from the fire1 add cream1 a little bread crumbs1 pepper1 salt4 ,line the forms with truffles or mushrooms1 and fill with the mixture4 ,bake one-half hour4 ,serve with either cream or tomato sauce4 ,mrs4 ,h4 ,a4 ,s4 ,,stuffed ,,peppers ,one roasted chicken1 one and one-half cup of cracker crumbs1 one cup of ,edam cheese grated1 one onion1 six tomatoes1 slice of butter1 one can mushrooms1 one pint olives2 chop all fine2 season4 ,remove seeds from twelve large peppers1 then stuff4 ,bake slowly for one hour2 serve hot with potato chips4 ,mrs4 ,h4 ,a4 ,s4 ,,entr,e ,,surprise ,make a puff paste2 roll out thin2 fill with brains1 oysters1 shrimps1 or sweetbreads2 fry in hot fat until a light brown2 season meats first before filling dough4 ,serve hot with slices of lemon4 ,mrs4 ,h4 ,a4 ,s4 ,,scalloped ,,tomatoes ,pare and slice some large tomatoes4 ,put in a pudding-dish1 a layer of bread crumbs1 season with bits of butter1 pepper1 salt1 and a little sugar4 ,put on this a layer of tomatoes4 ,repeat the process until the dish is nearly full with tomatoes on top4 ,strew with bread crumbs1 cover1 and bake one and one-half hour4 ,remove cover and brown before serving4 ,miss ,ray ,mayer ,,to ,,choose ,,and ,,prepare ,,sweetbreads ,in picking out sweetbreads choose the larger1 plumper1 and fleshier4 ,be careful that they are perfectly fresh2 of all meats they stand keeping least well4 ,rinse and put them in lukewarm water to lie fifteen minutes1 then cover with slightly salted cold water4 ,the sudden change of temperature blanches them4 ,cut the sweetbreads apart1 cut out the pipe1 and take off the skin4 ,they are now ready for creaming or other cooking4 ,mrs4 ,j4 ,i4 ,asch ,,creamed ,,sweetbreads ,carefully choose a pair of fresh sweetbreads1 trim off their fat1 and follow the above directions for parboiling4 ,cut them in small pieces1 and simmer twenty minutes in only enough water to make a steam4 ,then add a cup of rich milk1 rub smooth a tablespoon of flour and a tablespoon of butter2 moisten with some of the milk from the saucepan1 add a pinch of salt2 stir all together over a moderate fire until the flour thickens4 ,serve with ,french peas4 ,mrs4 ,sig4 ,sondheim ,,sweetbreads ,,with ,,oysters ,wash free from skin and pipes2 blanch them according to directions in foregoing recipe4 ,take three dozen oysters1 three pair of sweetbreads4 ,put the sweetbreads in a saucepan1 add the liquor from the oysters1 add also two tablespoons of butter1 and set to simmer till the sweetbreads are done4 ,when done pour in half a cup of cream into which a tablespoon of flour has been stirred4 ,bring to a boil1 drop in the oysters1 and heat through or until the edges curl4 ,mrs4 ,h4 ,j4 ,sower ,,sweetbreads ,,with ,,tomatoes ,stew a quart of tomatoes4 ,when they are cooked put through a sieve2 you will then have a thick sauce4 ,have your sweetbreads prepared according to foregoing directions4 ,lay them in the tomato sauce1 add salt1 pepper1 and nutmeg to taste1 and set over fire4 ,as the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour4 ,let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes4 ,serve on buttered toast or without1 as you prefer4 ,mrs4 ,m4 ,lichtenstein ,,fricasseed ,,sweetbreads ,cut sweetbreads into slices and let them simmer in rich gravy for three-quarters of an hour4 ,add one well-beaten egg1 two tablespoonfuls of cream1 and one teaspoonful of chopped parsley4 ,stir all together for a few minutes and serve immediately4 ,mrs4 ,m4 ,cohen ,,welsh ,,rabbit ,put one pound of fresh ,american cheese cut in small pieces in the chafing-dish over flame or hot-water pan4 ,as it melts press and stir with the back of a spoon4 ,when nearly soft add two tablespoons of butter1 red pepper1 salt1 and mustard to taste2 then add half a cup of cream2 stir until smooth4 ,add two well-beaten eggs1 stir hard for a moment4 ,put cover on the dish4 ,let mixture rest with flame turned on for two or three seconds1 then put out the flame2 leave a few seconds longer without stirring4 ,serve on buttered toast4 ,beer or ale may be used instead of cream or eggs4 ,mrs4 ,h4 ,j4 ,sower ,,fondue ,mix together seven ounces of cheese cut fine1 two ounces of rolled cracker or bread crumbs1 two ounces of softened butter4 ,pour over this one pint of sweet milk which has come to a boil1 and stir4 ,next add yolks of three eggs beaten and a little salt4 ,keep warm till dissolved1 then add beaten whites of eggs stirred in lightly with a fork4 ,grease a pudding-dish1 pour the mixture into this4 ,bake twenty minutes in an upper oven4 ,serve at once4 ,mrs4 ,j4 ,bauman ,,ramequins ,beat three eggs into an ounce of melted butter1 that is1 butter should be soft1 not brown4 ,then add two ounces of grated ,american cheese4 ,bake in small individuals and serve hot in ramequins4 ,mrs4 ,r4 ,de ,lue ,,spanish ,,omelet ,add a little finely chopped onion1 squares of tomatoes1 and ,chili peppers cut in small pieces4 ,use as many eggs as wanted4 ,season to taste4 ,mrs4 ,h4 ,h4 ,dittenhoefer ,,jelly ,,omelet ,omelets spread with jelly1 currant1 grape1 or crab apple are all tasty and wholesome4 ,mrs4 ,f4 ,hurtig ,,stuffed ,,eggs ,boil six eggs hard2 when cold cut in halves4 ,remove yolks4 ,cut a small piece from the bottom so they will stand2 put the yolks in a bowl1 mash into a paste1 and season with salt1 a pinch of cayenne1 a little mustard1 a little sugar1 vinegar1 cream1 and olive oil4 ,be careful not to add too much vinegar4 ,fill the whites and pile on top4 ,serve on crisp lettuce leaves with mayonnaise4 ,miss ,h4 ,asch ,,eggs ,,la ,,fran,,aise ,make a cream sauce with a small piece of butter1 a little flour1 and milk4 ,season well4 ,break an egg in a custard cup1 pour the sauce over the egg and sprinkle the top with grated ,swiss cheese4 ,bake au bain ,marie in an even oven until a light brown4 ,mrs4 ,d4 ,strauss ,,eggs ,,with ,,tomato ,,sauce ,melt three tablespoonfuls of butter4 ,cook in this two slices of onion1 a little parsley1 and a small piece of green pepper4 ,when browned slightly add two tablespoons of flour4 ,cook until frothy4 ,add a cup of tomatoes 7cooked74 ,stir until it boils1 then strain4 ,put one or two tablespoonfuls of sauce in each ramequin4 ,break an egg over the sauce4 ,cook in a hot oven for five minutes1 or until the egg is set4 ,put a little of the sauce kept hot over the eggs and serve at once4 ,mrs4 ,h4 ,a4 ,s4 ,,chicken ,,and ,,mushrooms ,melt two tablespoons butter4 ,when hot add two tablespoons of chopped onion and one-half can of mushrooms finely chopped4 ,let cook five minutes1 add one cup of milk into which one and one-half tablespoon of flour has been stirred4 ,cook all together4 ,when thick and smooth add one cup of chicken meat1 cut into small pieces or dice4 ,heat through1 season with salt and pepper4 ,serve on buttered toast or in ramequins4 ,mrs4 ,strauss ,,salads ,,suggestions ,,for ,,salads ,to keep the salad-oil cruet clear and sweet add a tablespoonful of salt to a quart of oil4 ,the oil will not taste of the salt1 as the latter will not dissolve but will sink to and settle at the bottom of the cruet4 ,in mixing salads the oil should be added first and thoroughly spread before adding the other ingredients and mixing4 ,salads which are very moist and cooling--particularly cucumber--should have an extra pinch of pepper added to counteract the chilling effect on the eater's stomach4 ,cold string-bean salad should have a double dose of vinegar1 as beans possess in great degree the nutritious and healthful food salts which develop to perfection in acid4 ,whenever it is possible pure lemon juice should be substituted for vinegar as being far more wholesome than the latter4 ,endive--the pale1 cool1 succulent1 curly chiccory--salad should be scalded and then chilled to make it more digestible for elderly folk1 children1 or weak-digestioned invalids4 ,,lobster ,,salad ,remove the meat of a lobster1 reserving the creamy fat adhering to the body shell and coral4 ,shred the lobster with a silver fork4 ,cut the tender white part of celery into pieces the same size1 allowing one-third as much as the amount of meat4 ,arrange the crisp leaves of lettuce in an oval platter with the larger green on the outer edge decorated with the claws4 ,mix the meat and celery with enough mayonnaise to moisten and heap in the centre the coral1 pounded and passed through a sieve and mixed with remaining mayonnaise4 ,pile this red dressing on top and put on ice4 ,mrs4 ,h4 ,j4 ,sower ,,vegetable ,,salad ,take cold vegetables which have been boiled1 such as cauliflower1 asparagus1 beans1 peas1 and potatoes2 cut into small pieces1 season well with salt1 paprika1 and a little mayonnaise2 serve on lettuce leaves with mayonnaise2 garnish with hard-boiled eggs2 cut into quarters and olives4 ,mrs4 ,m4 ,wolff ,,sardine ,,salad ,boil one-half a dozen eggs for half hour4 ,take from fire and let stand in cold water until cold4 ,remove shells and cut in half2 remove yolks1 put into a bowl1 and rub to a cream2 add one-fourth teaspoonful dry mustard1 dash of cayenne1 salt1 and a little lemon juice and twelve sardines scraped fine1 after removing skin and bone4 ,mix smooth and fill empty shells or halves of eggs4 ,cover sides and bottom of salad dish with crisp lettuce leaves and lay the half eggs on top with mayonnaise in the centre4 ,violet ,sondheim ,,walnut ,,salad ,with a silver fork rub a cream cheese and a tablespoonful of butter to a paste1 add salt and cayenne2 if not soft enough1 a little sweet cream4 ,make into small flat balls2 on each press the two halves of an ,english walnut2 lay on the white heart leaves of lettuce and put on ice4 ,on the instant of serving pour over ,french dressing and serve with thin buttered bread which has been put in the oven and crisped4 ,edna ,asch ,,herring ,,salad ,two herring2 skin and soak until salt is out2 take meat off the bones2 cut into small pieces1 with one cold boiled potato1 one pickle1 one-half onion1 one small apple1 and a little chopped almonds4 ,mix well one tablespoonful vinegar1 a little water1 sugar1 pepper2 pour into salad and mix well4 ,dressing of salad3 beat the milcher with a little pepper1 vinegar1 and very little sugar2 chop two hard-boiled eggs1 the white and yellow separate1 and a little parsley4 ,mrs4 ,s4 ,f4 ,breslauer ,,oyster ,,salad ,cook the oysters in their own liquor1 allowing them to boil up but once2 then let get very cold1 cut into small pieces 7do not chop74 ,cut up bits of celery and about one-half cup of capers2 add same to the cut-up oysters2 mix all with mayonnaise4 ,serve on lettuce leaves with mayonnaise spread on top2 garnish with olives4 ,mrs4 ,h4 ,j4 ,sower ,,oysters ,,in ,,grape-,,fruit ,,baskets ,cut grape-fruit so as to form a basket with handle on one side4 ,scoop out the pulp and clip edge into points with scissors4 ,place eight small oysters in each basket and cover them with a sauce made of equal portions of lemon juice1 grated horseradish1 tomato catsup1 and speck mustard4 ,place on shaved ice on plate and serve4 ,mrs4 ,m4 ,mathias ,,cabbage ,,salad ,one head white cabbage chopped very fine1 three hard-boiled eggs2 add two tablespoons salad oil1 two teaspoons white sugar1 one teaspoon salt and one of pepper1 one tablespoon made mustard1 one teacup vinegar4 ,miss ,ray ,mayer ,,cold ,,slaw ,cut out core of head of cabbage and chop it quite fine4 ,for dressing break two eggs into small saucepan4 ,put into them one heaping teaspoon salt1 one heaping teaspoon sugar1 one small teaspoon mustard1 two dashes of pepper4 ,stir this together and beat the egg a little4 ,add gradually 7stirring all the time7 a little less than one-half cupful of vinegar4 ,stir all together4 ,put in double boiler and let come gradually to a boil4 ,stir constantly2 cook until quite thick4 ,take from stove4 ,add dash of cayenne1 pepper and one scant tablespoon olive oil1 one teaspoon butter1 and one and one-half tablespoon rich milk or cream4 ,stir all together4 ,pour over two full teacups of chopped cabbage and mix4 ,celery makes a nice addition when sliced thin and mixed with cabbage4 ,let stand few hours before serving4 ,,tomato ,,salad ,strain one pint of tomato juice4 ,add one teaspoon salt1 saltspoon pepper1 one teaspoon onion juice4 ,to this add one-fourth box gelatine4 ,put aside for half an hour to dissolve4 ,stir all together1 put on stove1 let come to a boil1 take off1 and pour into small cups4 ,set it in a cold place to harden4 ,arrange two or three small lettuce leaves on a plate1 turn the tomato jelly in the centre of the leaves1 and use ,french or any other dressing4 ,,waldorf ,,salad ,sour crisp apples cut in thin slices1 finely chopped celery1 blend lightly with a fine oil mayonnaise2 garnish with feathery tops of celery and scatter with halves of ,english walnuts4 ,,sauces ,,egg ,,sauce ,boil two eggs from eight to ten minutes2 lay in cold water4 ,now chop egg very fine4 ,beat two heaping tablespoons of butter into one tablespoon of flour and one teaspoon salt4 ,when butter and flour are well mixed pour over them a cup of boiling water4 ,cook two or three minutes until flour thickens1 stir in the chopped eggs1 and serve4 ,mrs4 ,stern ,,ma,,tre ,d',h,,tel ,,sauce ,beat three tablespoons of butter till it creams2 add the juice of a small lemon1 salt1 a dash of cayenne1 three tablespoons of minced parsley4 ,this sauce is nice with either broiled chicken or fish4 ,mrs4 ,jenny ,lichtenstein ,,hot ,,horseradish ,,sauce ,in an earthen dish put four tablespoons of fresh grated horseradish1 four tablespoons of finely powdered cracker crumbs1 add half a cup of cream1 a teaspoon each of sugar and salt1 two dashes of pepper1 two teaspoons of vinegar1 and one teaspoon of made mustard4 ,set over a kettle of boiling water when you have stirred all together4 ,heat and serve hot with plain boiled beef4 ,mrs4 ,jonas ,,mayonnaise ,,dressing ,six eggs1 one cup vinegar1 juice of two lemons1 two tablespoons of mustard meal1 one-half tablespoon of flour1 two teaspoons sugar1 one-half teaspoon salt1 one-fourth teaspoonful cayenne pepper1 one cup cream4 ,boil in double boiler1 put in a mason jar4 ,it will keep for months4 ,miss ,ray ,mayer ,,jelly ,,sauce ,,for ,,meats ,in an earthen saucepan melt over a slow fire a tumbler of some jelly1 either currant or grape4 ,when it is melted and warm1 stir in a tablespoon of butter4 ,let all come to a boil1 pour into a hot dish1 in which it is to be served1 add a tablespoon of claret or red wine and serve at once4 ,this sauce goes well with mutton or lamb4 ,mrs4 ,katz ,,sauce ,,tartare ,after you have made a mayonnaise add a tablespoonful of chopped cucumber pickles1 a few capers1 a few chopped olives4 ,stir or beat2 if too thick thin with a little vinegar1 or lemon juice4 ,mrs4 ,i4 ,harris ,,boiled ,,mayonnaise ,two eggs1 ten tablespoons vinegar1 one tablespoon water1 two pinches of salt1 one-half scant teaspoon mustard1 one and one-half teaspoons sugar1 one tablespoon oil2 mix yolks with oil and other ingredients2 let boil2 beat whites of eggs and mix4 ,mrs4 ,shipley ,,tomato ,,sauce ,take one pint of canned tomatoes1 add an onion well minced1 one-half a teaspoon of salt1 a little pepper4 ,put together in a saucepan over the fire4 ,after cooking gently for twenty minutes add two tablespoons of butter into which you have worked a heaping tablespoon of flour until it has become smooth4 ,let it cook gently for a few minutes2 rub through a sieve or fine colander1 and serve hot2 nice for meats or fish4 ,mrs4 ,h4 ,kline ,,rum ,,sauce ,boil one cup milk with one cup sugar2 add one teaspoonful cornstarch wet with cold milk4 ,just before removing from fire add one teaspoonful rum4 ,serve hot4 ,mrs4 ,wolff ,,french ,,pudding ,,sauce ,four ounces of butter1 one-fourth ounce brown sugar1 yolk of one egg1 one gill of wine1 nutmeg4 ,beat butter to a cream1 stir in sugar1 add yolk and wine4 ,place on stove1 stirring until it simmers4 ,grate nutmeg over sauce before sending to table4 ,mrs4 ,goldberg ,,foaming ,,sauce ,beat one-half cup of butter to a cream2 add one cup of granulated sugar and stir until it is white and foaming2 just before serving pour over it one cup of boiling water or milk2 stir one minute2 flavor to taste4 ,mrs4 ,wolff ,,vanilla ,,sauce ,the whites of two eggs and yolk of one1 one-half a cup of powdered sugar1 one teaspoonful of vanilla1 three tablespoonfuls of milk4 ,beat the whites of eggs to a stiff froth1 next beat in the sugar and then the yolk of the egg and the flavor4 ,serve immediately for light puddings4 ,mrs4 ,a4 ,brown ,,cream ,,sauce ,one-half a cup of butter beaten until very light1 one cup of powdered sugar1 one-half a cup of cream4 ,set the dish in hot water and stir until it is all creamy4 ,it will only take a minute or two2 flavor to taste4 ,miss ,eva ,sternberg ,,egg ,,sauce ,the whites of two eggs beaten to a stiff froth1 one and one-half cupfuls of sugar1 four tablespoonfuls of sweet milk2 flavor with vanilla4 ,mrs4 ,sternberg ,,cream ,,sauce 7,,cold7 ,stir to a cream one cup of sugar and one-half cup butter1 add one cup cream 7cold72 flavor to taste4 ,stir well and set in a cool place4 ,mrs4 ,m4 ,cohen ,,lemon ,,sauce ,one cup sugar1 one-half cup butter1 one egg 7beaten light71 one lemon 7juice and grated rind71 one-half cup boiling water4 ,cook in double boiler until it thickens4 ,,fruit ,,sauce ,two-thirds cup of sugar1 one pint raspberries or strawberries1 one tablespoonful melted butter1 one cup hot water4 ,boil all together1 slowly removing the scum as fast as it rises4 ,strain through a sieve4 ,to be eaten with dumplings or apple pudding4 ,mrs4 ,m4 ,cohen ,,cheese-,,salad ,,dressing ,work two tablespoonfuls of soft grated cheese until it is smooth4 ,season with salt1 paprika1 and moisten thoroughly with vinegar and oil4 ,this is delicious on egg or lettuce salad4 ,mrs4 ,goldberg ,,puddings ,,carrot ,,pudding ,one cup grated carrots1 one cup grated potatoes1 one-half cup butter1 one and one-half cup flour1 two cups raisins or part currants1 one teaspoon cinnamon1 one of cloves1 one-half teaspoon nutmeg1 one and one-half teacup sugar1 one teaspoon soda dissolved in the potatoes4 ,mix above together1 and put in a greased covered can to steam in hot water for three hours4 ,serve with wine sauce4 ,f4 ,baron ,,plum ,,pudding ,three-fourths of a pound of chopped suet1 one pound flour1 one pound dark brown sugar1 one pound of raisins1 one pound currants1 one-half pound citron cut fine1 six eggs1 tablespoon of allspice 7ground71 one whole nutmeg 7ground71 one wine-glass of brandy or whiskey4 ,steam six hours4 ,this is large enough to serve for ten4 ,serve with hard or soft sauce4 ,mrs4 ,m4 ,n4 ,heckscher ,,date ,,pudding ,one cup of brown sugar1 one cup of suet minced finely1 one cup of fine bread crumbs1 three eggs1 one teaspoon salt1 three-fourths pound of dates chopped fine1 one-half tumbler brandy or whiskey1 two teaspoonfuls cinnamon4 ,steam in a buttered mould for two hours4 ,mrs4 ,h4 ,j4 ,sower ,,macaroon ,,pudding ,two glasses of milk1 one-fourth box of ,cox gelatine4 ,boil together1 stirring yolks of two eggs beaten together with one-half cup of sugar4 ,mix with the above4 ,boil ten minutes1 stirring constantly4 ,take from fire and add one teaspoon vanilla and the whites of two eggs beaten stiff4 ,put in mould and drop in ten cents' worth of macaroons 7broken74 ,serve with whipped cream4 ,mrs4 ,j4 ,levy ,,delicious ,,pudding ,take stale sponge-cake2 slice4 ,put a layer of the cake in a pudding-dish and put a teaspoonful of jelly or preserves on each piece of cake1 then another layer of cake4 ,repeat until dish is full1 then pour fresh berries of any kind over same4 ,make the following custard and pour overall4 ,bake in a hot oven until light brown4 ,custard3 ,three eggs1 one-half cup of sugar1 beat well2 add one teaspoon vanilla1 two cups or more of milk4 ,mrs4 ,k4 ,l4 ,simon ,,marrow ,,pudding ,extract one-fourth pound marrow from marrow bones4 ,take this1 add one pound flour1 a little water1 one pinch salt1 form a batter1 which divide into four very thin layers4 ,each layer to be separated by fine-chopped apples1 raisins1 citron1 cinnamon1 chopped walnut1 or almonds1 sugar1 preserves1 and juice of a lemon1 according to taste4 ,then bake in a moderate oven4 ,if desirable1 a chocolate icing may be used on the top layer4 ,mrs4 ,m4 ,harris ,,steamed ,,pudding ,one cup molasses1 one cup suet1 one cup brown sugar1 one cup raisins1 one cup milk1 one egg1 one teaspoonful each of cinnamon1 cloves1 and allspice1 three cups of flour1 two teaspoonfuls of baking powder1 a little salt4 ,steam three hours4 ,sauce3 ten tablespoons milk1 one-half cup sugar1 yolks of two eggs2 put this in double boiler1 and let boil until it thickens4 ,beat whites of eggs and stir in custard just before using2 add two tablespoons brandy or any flavor you prefer4 ,miss ,ray ,mayer ,,cabinet ,,pudding ,ten cents candied cherries1 one cup chopped almonds1 one tumbler claret wine1 one dozen macaroons1 seven eggs1 two tablespoons gelatine1 sugar to taste4 ,put claret on to boil2 stir in yolks of eggs and sugar4 ,soak gelatine in cold water about ten minutes and add all ingredients to wine2 add lastly beaten whites4 ,line dish with macaroons and cherries and pour mixture over them4 ,miss ,ray ,mayer ,,cottage ,,pudding ,one cup sugar1 one cup of milk1 one egg1 a lump of butter the size of an egg1 one pint flour1 salt1 one heaping teaspoon of ,royal baking powder4 ,bake in hot oven4 ,sauce3 one cup sugar1 one egg1 one teaspoonful flour1 a small piece of butter2 mix1 add boiling water1 and let come to a boil2 flavor with vanilla4 ,mrs4 ,s4 ,newburger ,,steamed ,,suet ,,pudding ,one-fourth of a loaf of stale bread soaked in water and squeezed dry1 one-fourth of a loaf crumbed1 one-fourth pound suet chopped fine1 one cup seedless raisins1 one cup of currants1 one-half wine-glass whiskey1 two eggs1 one-half pound brown sugar1 one-fourth cup molasses1 one teaspoon cinnamon1 one of allspice1 enough flour to make it like a ginger-cake dough2 add teaspoon ,royal baking powder1 add fruits last1 dredged with flour4 ,boil three hours4 ,can serve with hard sauce or brandy sauce4 ,hattie ,bondy ,,plum ,,pudding ,one pound bread crumbs grated1 one pound carrots grated1 one pound flour1 one pound suet chopped fine1 one pound raisins1 one pound currants1 one pound brown sugar1 one-half pound citron1 one cup molasses1 one teaspoonful of all kinds of spices2 mix with brandy and water2 salt to taste4 ,boil eight hours4 ,eva ,bernstein ,,apple ,,tapioca ,,durkee',s ,,flake ,,tapioca4 ,soak one cup tapioca in one quart water over night4 ,cut up greening apples into quarters and halves1 fill dish2 one cup sugar1 flavor with nutmeg or vanilla1 one pinch of salt1 mix in tapioca with this1 and put little bits of butter on top4 ,bake2 serve with sugar and cream4 ,miss ,ray ,mayer ,,frozen ,,pudding ,beat the yolks of three eggs with three-fourths cup of powdered sugar to a cream2 add the three whites stiffly beaten1 one-half pint of sweet cream whipped1 two tablespoonfuls of rum1 one-fourth pound of grated macaroons2 mix all together1 put in a mould1 and freeze4 ,mrs4 ,j4 ,muhlfelder ,,mocha ,,ice-,,cream ,,pudding ,yolks of two eggs1 three-fourths cup of powdered sugar1 one pint cream whipped1 five cents' worth each of preserved cherries and pineapple cut-up1 one tablespoon of mocha essence2 grate four macaroons1 and after the mixture is in form sprinkle same over top4 ,beat the eggs1 sugar1 and mocha essence up light1 stir in whipped cream and fruit2 freeze four hours4 ,this is enough for a two-quart melon4 ,miss ,ray ,mayer ,,rothe ,,gr,,tze ,raspberries1 currants2 boil together1 then strain through cheesecloth2 put back to boil with sugar to sweeten2 thicken with cornstarch and let stand to harden4 ,mrs4 ,fragner ,,desserts ,,sherry ,,dessert ,four eggs1 powdered sugar to taste1 three-fourths tumbler of sherry wine1 one-half pint of cream whipped1 one-half pound macaroons4 ,beat eggs1 yolks and whites separately4 ,to beaten yolks add sugar and sherry4 ,cook this in a double boiler until thick1 stirring constantly2 when thick let cool4 ,add whites of eggs beaten stiff1 mix with yolks1 sugar and sherry1 break macaroons and mix with above2 flavor with vanilla1 sweeten to taste4 ,serve with whipped cream1 flavored1 on top4 ,this may be served in punch glasses with a cherry added to each glass4 ,very rich dessert4 ,e4 ,l4 ,,blow ,,balls ,one pint of milk2 when boiling stir in one cup of flour to thicken1 take from the fire2 when cool add one tablespoon sugar1 a little salt1 and five eggs to thin to a batter4 ,drop with teaspoon into hot fat or butter2 fry until a light brown4 ,serve with vanilla sauce or cream4 ,mrs4 ,h4 ,a4 ,s4 ,,strawberry ,,charlotte ,take eight lady-fingers1 one quart strawberries1 one-half pint cream1 two cups of sugar2 mash one cupful of the berries1 split the lady-fingers1 moisten with the juice of the crushed berries1 and use to line a serving-dish2 place in the bottom of dish a layer of berries1 season with fine sugar4 ,whip cream to a froth1 add a layer of it1 then another of the fruit and sugar1 and so on1 until all the fruit and cream is used4 ,place on ice and serve very cold4 ,mrs4 ,s4 ,f4 ,breslauer ,,fruit ,,tapioca ,soak over night in cold water two tablespoons of small tapioca2 next morning drain and cook in a double boiler with four cups of boiling water4 ,let boil until tapioca is transparent4 ,then add one-half teaspoonful of salt1 one pound of dates stoned1 one cup of raisins seeded1 one-half pound figs1 and one cup of sugar4 ,cook one hour and fifteen minutes2 lastly add one teaspoon vanilla2 pour in a mould4 ,let cool2 serve with whipped cream4 ,miss ,violet ,sondheim ,,rice ,,cream ,boil ten ounces of rice for ten minutes1 pour off the water1 add one quart and a half of fresh milk2 cook slowly until rice is tender4 ,reduce the rice to a pulp by beating or pass through a press4 ,dissolve an ounce of gelatine in a little water1 add to the rice2 stir all together4 ,place on fire1 sweeten carefully4 ,when mixed set to cool4 ,then stir the beaten whites of two eggs1 flavor with vanilla1 sherry or brandy2 pour in a mould and chill for eating4 ,mrs4 ,m4 ,mathias ,,baked ,,bananas ,remove one side of peel from each banana and lay lengthwise in an earthen dish1 the exposed side up4 ,stick fruit with a fork2 squeeze over each banana a little lemon juice1 and on each place one teaspoon of sugar1 a lump of butter1 and a little grated nutmeg4 ,add a little water in the bottom of pan to keep from burning1 add one teaspoon sherry to each banana4 ,bake half an hour in a moderate oven4 ,mrs4 ,j4 ,ottenberg ,,raspberry ,,sago ,wash one-half pint of sago1 cover with one and one-half pint cold water2 soak one hour4 ,cook in double boiler until sago is clear and transparent4 ,have carefully picked red raspberries half filling a glass dish4 ,when the sago is cool pour over the raspberries4 ,set away to cool4 ,serve with sugar and cream4 ,other fruits1 such as strawberries1 peaches1 etc41 may be used in place of raspberries4 ,mrs4 ,f4 ,l4 ,levy ,,italian ,,cream ,soak one-half box of gelatine in cold milk for one-half hour4 ,let one quart milk come to a boil in double boiler4 ,beat yolks of eight eggs and one and one-half cup of sugar together4 ,when milk boils pour same on eggs1 sugar1 and gelatine2 return to boiler and let boil until it begins to thicken2 then pour this on the beaten whites4 ,miss ,ray ,mayer ,a ,,delicious ,,compote ,make a rich syrup of sugar and water and add one spoonful of port wine1 and a few thin slices of lemon with the rind on2 drop in pears that have been peeled and quartered4 ,when soft remove fruit1 then add in same syrup plums1 when soft remove them1 then add peaches1 and when soft turn all over fruit that had previously been cooked4 ,cool and serve together4 ,mrs4 ,a4 ,kiersky ,,junket ,take two quarts of new milk and warm it until it is about blood heat4 ,pour into a glass or china bowl4 ,stir into it two tablespoonfuls of prepared rennet1 two tablespoonfuls powdered loaf sugar1 one small wine-glass pale brandy4 ,let it stand until cold and eat with sugar and rich cream4 ,half the quantity can be made4 ,mrs4 ,m4 ,cohen ,,bromangelon ,,fruit ,,salad ,dissolve one package of orange bromangelon in one pint boiling water4 ,let cool to a thin syrup4 ,cut oranges shapes of tiny baskets4 ,scrape out pulp of orange and use in salad1 also one-half cup nuts and figs1 candied cherries1 bananas1 and pineapple if desired1 all cut fine4 ,stir all into the bromangelon1 which has been partly congealed2 place in baskets4 ,serve with whipped cream4 ,mrs4 ,h4 ,j4 ,sower ,,pineapple ,,frapp ,dissolve one package lemon bromangelon in one pint boiling water4 ,let cool to a consistency of a syrup1 then whip with an egg-beater to a consistency of whipped cream1 add one teacup shredded pineapple and one teacup candied cherries cut fine4 ,stir all together and congeal on ice in mould2 serve with macaroons4 ,mrs4 ,k4 ,f4 ,soloman ,,mint ,,jelly ,dissolve one package of lemon bromangelon and juice of one or two lemons to taste in one pint boiling water4 ,cool to consistency of syrup4 ,add the strong tea of one cup of fresh mint1 pour in individual moulds1 and set on ice to congeal4 ,serve with roast lamb4 ,mrs4 ,l4 ,s4 ,rosenberg ,,celery ,,salad ,dissolve one package lemon bromangelon in one pint of boiling water2 when cool place on ice4 ,chop fine one cup of celery and one cup of walnuts together4 ,when bromangelon is of syrup thickness1 pour into a square pan the depth of one-half inch2 on this place a layer of celery and nuts4 ,fill the pan1 alternating1 having the bromangelon on top4 ,set on ice to congeal4 ,serve with mayonnaise dressing4 ,mrs4 ,m4 ,levy ,,wine ,,bromangelon ,one package lemon bromangelon1 one package orange bromangelon1 one pint boiling water1 one pint ,rhine wine1 one pony glass cognac1 one-half pony glass fine ,jamaica rum1 a little cinnamon bark4 ,boil the bark2 with the water in which the bark has been boiled dissolve the bromangelon4 ,when perfectly dissolved add the wine1 brandy1 rum4 ,set away to cool4 ,mrs4 ,h4 ,frauenthal ,,chocolate ,,bromangelon ,,with ,,rice ,cook one teacup rice in steam cooker1 sweeten1 and season well2 add small piece of butter4 ,pour in mould or dish and let cool4 ,dissolve one package chocolate bromangelon in one pint boiling water according to directions on package2 pour over rice when same begins to thicken4 ,when congealed serve with whipped or plain cream4 ,the rice receives a very delicious flavor from the chocolate4 ,mrs4 ,j4 ,silvester ,,chocolate ,,bromangelon ,,pie ,one package of bromangelon 7chocolate7 dissolved in one pint of boiling water4 ,cool1 add one-half pint cream2 whip with egg-beater2 pour into a baked pie crust and cover with whipped cream4 ,mrs4 ,e4 ,f4 ,cohen ,,cherry ,,hill ,,frutti ,dissolve one package of cherry bromangelon in one pint of boiling water4 ,when cooled to a thick syrup whip to a consistency of whipped cream and add one cup of nut meats1 figs and cherries cut fine4 ,stir all together4 ,set on ice to congeal4 ,serve with cream and lady-fingers4 ,mrs4 ,d4 ,baum ,,pies ,,and ,,puff ,,paste ,,puff ,,paste ,one cup flour2 mix in water with knife until about the consistency of a soft pie dough2 roll out2 take suet and spread on with a knife2 fold dough1 but first sprinkle with flour4 ,roll again1 and spread with butter quite thick2 sprinkle flour1 fold again and roll2 then a fourth time roll1 and spread with butter2 then roll and put in dish4 ,miss ,ray ,mayer ,,puff ,,paste ,one-half pound butter1 one-half pound flour4 ,blend half the butter with flour and mix thoroughly4 ,add one-half cup ice water4 ,dredge board with flour and roll out mixture4 ,when rolled add remainder of butter in little pieces2 fold and roll lightly and thin4 ,fold again and place on ice four hours4 ,r4 ,l4 ,s4 ,,pie ,,crust ,one cup fat or butter1 four cups flour2 work fat well into the flour until fine as sand2 sprinkle over a teaspoonful salt1 and bind together with ice water4 ,water should be poured in slowly and carefully1 and in quantity only enough to work flour into a stiff paste4 ,handle lightly1 and when mixed roll out to a one-fourth inch thickness4 ,miss ,ray ,mayer ,,preparing ,,fruits ,,for ,,pie ,apples should be peeled1 sliced thin1 and sugared to taste before being put in pie crust4 ,peaches should also be peeled and sugared4 ,raspberries1 strawberries1 blackberries1 cherries1 and currants should be dusted with flour as well as sweetened before being put in the crust4 ,gooseberries and cranberries should be stewed and sweetened before being put in the crust4 ,to all fruits one to two tablespoonfuls of water should be added4 ,in the fruit pie use fruit generously2 that is1 have plenty of the fruit filling1 which wholesomely serves as an antidote to the rich pastry4 ,mrs4 ,o4 ,newman ,,orange ,,pie ,grate two good-sized oranges 7yellow pulp1 all except the leathery centre skin72 add to this a cup of sugar1 the yolks of three eggs1 and three tablespoons of thick cream4 ,bake with only one crust4 ,make a meringue of the whites of the eggs beaten stiff with a little sugar2 spread over the pie and set in a moderate oven for a few minutes4 ,mrs4 ,israel ,,pumpkin ,,pie ,one heaping cup pumpkin strained1 one cup milk1 one egg1 a pinch of salt1 three-fourths teaspoon ginger1 three tablespoons molasses1 three-fourths cup brown sugar4 ,mix ingredients and pour on partially baked crust1 then bake4 ,miss ,ray ,mayer ,,lemon ,,meringue ,,pie ,stir one heaping teaspoon of flour into one cup of sugar4 ,into the yolks of three eggs stir the juice and grated rind of a lemon2 then add the lemon and sugar and half a cup of cold water4 ,put in the crust and bake4 ,when baked cover with a meringue made of whites of the eggs beaten with a little sugar4 ,after putting on the meringue let the pie stand a few minutes in a moderate oven4 ,mrs4 ,r4 ,kohn ,,cocoanut ,,pie ,one-half cup desiccated cocoanut soaked in one cupful of milk1 two eggs1 one small cupful of sugar1 butter size of egg4 ,this quantity makes enough for one small pie4 ,nice with a meringue on top4 ,mrs4 ,m4 ,cohen ,,passover ,,dishes ,,dishes ,,to ,,be ,,made ,,of ,a4 ,,goodman ,,son',s ,,matzoth ,,and ,,matzoth ,,meal ,,matzoth ,,shalet ,soak two matzoths1 squeeze out1 add one cup of sugar1 cinnamon1 sliced apples1 a few raisins1 almonds1 four eggs1 one-half cup of matzoth meal4 ,mix well1 grease pan well1 and on top of shalet put small pieces of butter4 ,bake until light brown4 ,mrs4 ,a4 ,herz ,,matzoth ,,balls ,soak one or more matzoths according to amount of balls wanted2 when soft squeeze out4 ,now cut into small pieces or chop one small onion4 ,let brown in one large spoonful of fat2 then add your matzoths1 which have been squeezed out2 remove from fire2 add salt1 pepper1 two eggs1 and one-fourth cup meal4 ,mix well2 when cold make into balls4 ,mrs4 ,h4 ,j4 ,sower ,,matzoth ,,cake ,twelve eggs1 separate them2 take yolks of eggs1 beat with one tablespoon powdered sugar to each egg1 one cup matzoth meal1 one-half cup chopped almonds1 grated rind and juice of one lemon4 ,after mixing well1 add the beaten whites of the eggs4 ,bake in a slow oven4 ,mrs4 ,s4 ,neuburger ,,matzoth ,,pancake ,soak two matzoths in milk until soft1 a little salt1 four eggs4 ,mix well4 ,fry in butter4 ,,pancake ,,no4 #b ,take one cupful matzoth flour1 mix with boiling water1 four eggs1 a little salt4 ,fry in butter4 ,mrs4 ,albert ,soloman ,,filled ,,matzoth ,,kloesse ,prepare a dough as for soup balls4 ,make round flat cakes with your hands and fill with seeded prunes2 place one flat cake over the filled one2 press edges firmly together and roll until perfectly round4 ,boil them in salt water4 ,let water boil hard before putting in kloesse4 ,heat goose fat1 cut up an onion1 and let brown2 pour this over the kloesse and serve hot4 ,the kloesse are nice without any filling4 ,mrs4 ,h4 ,j4 ,sower ,,matzoth ,,fritters ,soak two or three matzoths in water1 when soft squeeze out1 add four eggs1 a pinch of salt1 one-half cup sugar1 one-half teaspoonful cinnamon and one apple sliced very fine4 ,have your fat or butter very hot and drop in a tablespoonful at a time to brown4 ,they are very nice served with any stewed fruits4 ,mrs4 ,h4 ,j4 ,sower ,,bread1 ,,fritters1 ,,etc4 ,,boston ,,brown ,,bread ,one cake ,fleischmann's yeast1 one and three-fourths pint water1 two cups graham flour1 one-half cup sifted rye flour1 two and one-half cups sifted wheat flour1 one and one-half cup sifted corn meal1 one tablespoonful butter1 one teaspoonful salt1 three-fourths cup molasses4 ,heat one pint of the water to boiling1 and pour it over the corn meal and salt2 let stand to scald a few minutes4 ,then add the butter1 melted1 one cup of water 7cold71 molasses1 graham1 rye1 and wheat flours1 and lastly the yeast1 previously dissolved in the remaining half cup of lukewarm water2 mix thoroughly2 half fill well-greased baking-tins having covers1 and set to rise for about two hours1 or until within an inch of the top4 ,then grease and put on covers1 and bake in moderate oven for three hours and a half2 take off covers and bake for another half hour4 ,this recipe1 carefully followed1 makes the original ,boston brown bread4 ,an ordinary three-pound lard-pail makes a good baking-tin for this purpose4 ,this recipe makes sufficient for two pails4 ,the entire process takes about six hours4 ,mrs4 ,shipley ,,entire-,,wheat ,,bread ,one cake ,fleischmann's yeast1 one cup lukewarm water1 one cup lukewarm milk1 three pints entire-wheat flour1 two teaspoonfuls sugar1 one teaspoonful salt4 ,put milk1 salt1 and sugar into bowl2 add to it water in which the yeast has previously been dissolved4 ,then add the flour gradually1 reserving a little for use in kneading4 ,this dough should be kneaded thoroughly1 but must be kept soft4 ,after kneading set in a warm place to rise for from two to two and one-half hours4 ,when light1 turn out on a floured kneading-board1 divide into two equal parts and knead again thoroughly4 ,place in well-greased pans and set to rise for from three-quarters of an hour to an hour4 ,when well risen bake for one hour in a slower oven than is required for white bread4 ,after bread is baked1 remove from pans1 and cool by contact with the air on all sides4 ,one tablespoonful of butter may be added with the sugar1 if desired4 ,if set over night1 use one-half cake of yeast4 ,in summer1 use the liquid cold2 in winter1 tepid4 ,the entire process takes four hours4 ,,note4--,entire-wheat bread may be made by following any good bread recipe and substituting whole-wheat flour for the ordinary wheat flour4 ,mrs4 ,shipley ,,white ,,bread--,,quick ,,method ,two cakes ,fleischmann's yeast1 three and one-half quarts sifted flour 7equal to three pounds unsifted flour71 one quart lukewarm water1 one teaspoonful salt1 two tablespoonfuls sugar1 one tablespoonful lard or butter4 ,dissolve the yeast in half of the water1 and in the other half dissolve the salt and sugar4 ,mix thoroughly the water containing the yeast1 salt1 and sugar1 then stir in gradually three quarts of the flour4 ,now work in the lard or butter1 and make a moderately stiff dough4 ,knead well for ten or fifteen minutes2 then set aside in a warm place1 free from draught1 to rise until light1 which will be in from two to two and a half hours4 ,cover with cloth or paper to prevent crust forming on top4 ,when light1 make into loaves with the hand1 place in well-greased pans and set to rise again for forty-five minutes4 ,when light1 bake in a hot oven for from three-quarters of an hour to an hour4 ,the extra pint of flour will be needed to keep kneading-board well floured while kneading and forming into loaves4 ,this makes three one-and-one-half pound loaves4 ,the whole process takes about four hours4 ,half milk and half water may be used instead of all water1 if a richer loaf is desired4 ,young housekeepers who have never done any baking have been eminently successful by following this recipe4 ,mrs4 ,shipley ,,orange1 ,,apple1 ,,or ,,banana ,,fritters ,yolks of four eggs1 beaten with four tablespoons of sugar4 ,stir into this the juice of half a lemon2 add enough flour to thicken like a batter2 add beaten whites4 ,dip in one slice of fruit at a time4 ,take up with a large spoon and lay in hot fat4 ,fry a nice brown4 ,sprinkle pulverized sugar on top1 and serve with a vanilla sauce4 ,mrs4 ,sig4 ,sondheim ,,popovers ,one egg well beaten1 one cup of sweet milk1 one cup of sifted flour1 one teaspoonful baking powder1 one teaspoon salt2 beat all lightly4 ,drop in buttered gem pans1 and bake quickly in a hot oven4 ,mrs4 ,h4 ,a4 ,s4 ,,waffles ,two cups flour1 two cups milk1 one-half cup melted butter1 two teaspoons sugar1 two teaspoonfuls baking powder1 one teaspoon salt1 two eggs with whites and yolks beaten separately4 ,have iron hot and well buttered4 ,mrs4 ,joe ,newman ,,cream ,,waffles ,three tablespoonfuls of cornstarch and one cup of flour stirred smoothly1 then add one teaspoon salt4 ,gradually mix in one pint of sour cream1 one well-beaten egg1 and a small teaspoon of soda dissolved in water2 pour on buttered irons4 ,mrs4 ,j4 ,newman ,,corn ,,fritters ,one pint grated green corn1 one egg1 small cup of flour1 one-half cup butter1 salt and pepper to taste4 ,bake on a griddle4 ,miss ,ray ,mayer ,,potato ,,pancakes ,six raw potatoes grated1 two slices of bread soaked in milk and let boil one minute2 two eggs1 salt1 thicken with flour4 ,fry in hot butter4 ,miss ,ray ,mayer ,,quick ,,biscuits ,two cups of flour1 two teaspoonfuls baking powder1 butter the size of a walnut1 pinch of salt1 enough milk to make a soft dough to drop off of spoon on buttered pan4 ,hot oven4 ,mrs4 ,h4 ,a4 ,s4 ,,doughnuts ,two eggs1 one cup of sugar1 one cup of milk1 flour1 two teaspoonfuls baking powder1 and salt4 ,beat eggs and sugar well1 add the milk and flour alternately and enough of the latter to make a light biscuit dough4 ,roll out and shape4 ,fry in plenty of butter or lard4 ,mrs4 ,mack ,,plain ,,muffins ,four cups flour1 four teaspoonfuls baking powder1 two teaspoonfuls salt1 four tablespoonfuls butter1 two cups milk4 ,sift flour1 salt1 and baking powder into a bowl2 add butter1 and knead with the back of a fork until it becomes mealy4 ,add milk and stir until it becomes a batter4 ,bake in greased pans in a hot oven twenty-five minutes4 ,adele ,j4 ,strauss ,,simple ,,hot ,,cakes ,one cup of flour1 one egg beaten very light1 milk enough to make the flour light1 one-half teaspoonful salt1 one and one-half teaspoon baking powder1 one tablespoon sugar4 ,mrs4 ,preston ,,cakes ,it is recommended that ,royal baking powder be used where any is required4 ,,fruit ,,cake ,brown one pound flour2 cream together one pound of sugar and one of butter1 then add eight beaten eggs and one cup of molasses1 one-half cup whiskey1 one cup sour cream1 a tablespoon each of mace1 cinnamon1 cloves1 allspice and grated nutmeg4 ,stir in one pound of browned flour and one-half teaspoon of soda dissolved2 gradually add one pound of seeded raisins1 one pound of washed and dried currants1 one pound citron cut in small pieces1 all fruit being lightly dredged with flour4 ,bake in well-buttered paper laid in deep pans4 ,this cake should be baked in large loaves4 ,be careful your oven is not too hot4 ,bake three to four hours4 ,mrs4 ,s4 ,bornstein ,,plum ,,cake ,one pound powdered sugar1 one pound butter1 one pound flour1 five pounds raisins1 one pound currants1 one pound citron1 ten eggs1 two teaspoonfuls cloves1 one teaspoonful mace1 one-half glass brandy or whiskey1 one-half glass cider1 wine-glass curaoa1 one-half cup molasses 7small74 ,cream butter and sugar together2 beat yolks and whites separately4 ,line pans with buttered paper4 ,r4 ,l4 ,s4 ,,delicate ,,cake ,mix well together two cups of sugar and three-fourths cup of butter1 stir in one cup of milk and the whites of eight eggs beaten to a stiff froth4 ,stir together three cups of flour and two teaspoonfuls of baking powder4 ,flavor with vanilla4 ,beat ten minutes after putting all the ingredients in4 ,pour in a loaf tin in which you have laid buttered paper4 ,bake one hour in a carefully heated oven4 ,mrs4 ,e4 ,m4 ,loeb ,,potato ,,cake ,mix one cup of butter and two cups of sugar and one of cold mashed unseasoned potatoes2 add one-half cup of grated chocolate1 four eggs1 one cup of chopped walnuts1 one-half cup milk1 teaspoonful each of nutmeg1 cinnamon and cloves4 ,sift two teaspoons of baking powder with two and one-half cups of flour4 ,stir all together4 ,bake the cake in square tins4 ,mrs4 ,b4 ,manheimer ,,cheese ,,cake ,the dough to be made the same as pie crust4 ,two cups of flour1 one teaspoon baking powder1 a pinch of salt 7sift71 butter the size of an egg1 one egg1 one-half cup powdered sugar1 little milk2 all of the above beaten together1 which will form the dough4 ,one pound pot cheese1 one cup of cream1 one tablespoon melted butter1 one cup granulated sugar1 one tablespoon flavor2 separate yolks and whites of four eggs1 dropping each yolk separately in the ingredients1 stirring2 beat whites and add last2 stir in a little cinnamon and a few currants4 ,bake three-quarters of an hour in a moderate oven4 ,mrs4 ,d4 ,sine ,,jelly ,,roll ,,or ,,layer ,,cake ,take eight eggs and two cups of sugar2 beat for half an hour1 then add two cups of sifted flour1 with one-half teaspoon baking powder2 also add two tablespoonfuls of cold water4 ,bake in large tins1 spread with jelly while hot and roll2 or bake in jelly tins and spread with jelly4 ,cover with sugar or boiled icing4 ,miss ,l4 ,mayer ,,pound ,,cake ,rub one pound of butter and one pound of powdered sugar to a cream4 ,add the grated peel of a lemon1 a wine-glass of brandy1 and the yolks of nine eggs1 one at a time4 ,and last one and one-fourth pound of sifted flour and the beaten whites of the nine eggs4 ,bake slowly4 ,mrs4 ,i4 ,o4 ,stern ,,quick ,,cinnamon ,,cake ,two tablespoons butter1 pinch salt1 one and one-eighth cup granulated sugar1 three eggs beaten lightly1 one-half cup milk1 one and three-fourths cups flour1 teaspoon vanilla1 one teaspoon baking powder4 ,before putting in oven mix some butter and cracker crumbs together2 sugar1 cinnamon and chopped nuts may be added4 ,bake in flat roasting pan4 ,e4 ,l4 ,,devil',s ,,cake ,one tablespoon butter1 one scant cup sugar2 mix together4 ,yolks of two eggs1 two squares of chocolate dissolved in one-half cup hot water2 add to the above4 ,mix two cups of flour with two scant teaspoons baking powder1 one-half teaspoonful soda dissolved in one-half cup sour milk or one-half cup hot water1 one-half teaspoon vanilla2 mix well4 ,frosting3 whites of two eggs1 one teaspoonful cold water1 one teaspoon lemon extract2 whip together2 add enough confectioner's sugar 7not powdered7 to spread over cake while cake is still in pan1 although cooled4 ,minnie ,a4 ,lardan ,,sponge ,,cake ,four eggs1 one full cup sugar mixed2 one cup milk1 let come to a boil2 two cups flour mixed with four teaspoons baking powder added1 with eggs and sugar2 then add hot milk and vanilla flavoring4 ,chocolate filling is fine if cake is baked in layers4 ,minnie ,a4 ,lardan ,,chocolate ,,cake ,cream one-half cup butter with one and one-half cup sugar1 then add gradually yolks of four eggs1 one at a time4 ,beat mixture thoroughly1 then add one-half cup milk1 beating all the time4 ,next two squares ,baker's bitter chocolate in five tablespoons boiling water1 when dissolved add to the batter1 stirring constantly4 ,now add slowly one and three-fourths cup of sifted flour2 give1 all a vigorous beating1 add beaten whites of four eggs2 stir carefully into mixture1 then teaspoon vanilla1 and lastly one heaping teaspoon baking powder4 ,bake in moderate oven one hour4 ,this cake should be baked with one flame1 and do not light oven until cake is almost ready for baking4 ,it should rise slowly4 ,mrs4 ,s4 ,f4 ,breslauer ,,chocolate ,,cake ,one-fourth cup butter1 one and one-half cup granulated sugar1 four eggs beaten quite a while before mixing with sugar1 three-fourths cup milk1 one cup cocoa and sugar mixed1 two cups flour1 two teaspoonfuls baking powder1 one teaspoon vanilla4 ,mrs4 ,l4 ,s4 ,firetag ,,gingerbread ,one cup dark cooking molasses1 one cup sour cream1 one egg1 one teaspoonful soda dissolved in a little warm water2 one teaspoonful salt1 one heaping teaspoonful ginger4 ,use enough flour to make about as thick as cup cake4 ,to be eaten warm4 ,mrs4 ,m4 ,cohen ,,mocha ,,cake ,four eggs separated1 beat yolks well with one cup powdered sugar1 beat in whipped whites1 one cup flour1 one teaspoon baking powder1 two tablespoon coffee extract4 ,this makes two layers4 ,filling3 one-half pint cream flavored with coffee extract and sweetened1 to which add chopped nuts4 ,f4 ,b4 ,,angel ,,cake ,the whites of eleven eggs beaten to a stiff froth1 nine and one-fourth ounces sugar1 five and three-fourths ounces flour1 one teaspoonful cream tartar sifted with the flour4 ,don't butter the cake-form4 ,bake about forty minutes4 ,mrs4 ,d4 ,sine ,,schlosser ,,cake ,one-half cup butter1 one cup sugar1 three eggs1 two teaspoons baking powder1 two cups of flour1 flavor with vanilla and bitter almonds4 ,this makes a very stiff dough4 ,flatten out1 then take a quart of blueberries1 cherries1 apples1 or any fruit is nice4 ,heat fruit and thicken with cornstarch4 ,place half of the dough in a pan1 then spread with the fruit1 then dough and fruit1 etc42 lastly1 add chopped almonds4 ,mrs4 ,f4 ,c4 ,mock ,,almond ,,cake ,four eggs1 beat whites to snow2 one cup of grated almonds1 three-fourths cup matzoth meal sifted1 three-fourths teaspoon baking powder1 rind and juice of one lemon4 ,bake in slow oven one-half hour4 ,serve with whipped cream4 ,h4 ,m4 ,,french ,,crackers ,six eggs1 twelve tablespoonfuls sweet milk1 six tablespoonfuls butter1 one-half teaspoonful soda4 ,mould with flour1 pounding and working half an hour4 ,roll thin1 bake in rather quick oven4 ,,coffee ,,cake 7,,black7 ,one cup brown sugar1 one-half cup strong cold coffee1 two cups of flour1 one cup of raisins1 one-fourth cup nuts1 one teaspoonful cinnamon1 one-half cup molasses1 one-half cup butter1 one cup currants1 one-half cup citron1 one teaspoonful soda1 two eggs1 and a little brandy4 ,mix well all together4 ,mrs4 ,m4 ,wolff ,,chocolate ,,layer ,,cake ,beat together the yolks of four eggs with two cups of powdered sugar4 ,then take one-fourth pound of grated chocolate and one cup of milk2 boil this together4 ,when cool mix with the egg and sugar1 add one cup of sifted flour1 one teaspoon baking powder1 flavor with vanilla4 ,beat the four whites and mix all together4 ,this makes two layers4 ,filling3 ,one cup of chopped walnuts1 one whole egg1 one cup of milk1 one tablespoon of granulated sugar2 boil together until thick1 when cool spread between layers4 ,mrs4 ,j4 ,muhlfelder ,,bread ,,torte ,yolks of eight eggs1 two cups of granulated sugar1 one-fourth pound grated almonds1 one wineglassful wine and brandy mixed1 one teaspoonful cinnamon1 one teaspoonful cloves1 one cup of grated bread crumbs1 two teaspoonfuls baking powder1 eight whites beaten very stiff4 ,grease pan or oil paper4 ,bake slowly4 ,mrs4 ,g4 ,b4 ,,cracker ,,torte ,one cup powdered sugar1 one tablespoon melted butter1 three yolks of eggs1 whites of six beaten to a froth1 one-fourth teaspoon cloves1 one of cinnamon1 one cake of sweet chocolate1 one cup of chopped almonds1 one cup of cracker meal1 one teaspoon baking powder4 ,bake in layers4 ,filling3 one tablespoon flour1 two of sugar1 yolks of three eggs1 one-half pint sweet cream2 beat eggs with flour1 stir into it cream2 boil up1 add one-half cup chopped almonds4 ,bake day before using and cover closely4 ,mrs4 ,m4 ,kohn ,,nut ,,torte ,one cupful nuts grated1 six eggs1 six tablespoons powdered sugar1 not quite one-half cup grated bread crumbs1 one-half teaspoonful baking powder1 one teaspoonful vanilla4 ,beat yolks of eggs with sugar until light2 add nuts1 then crumbs1 then beaten whites and vanilla4 ,bake in spring form4 ,spread with whipped cream4 ,miss ,ray ,mayer ,,almond ,,torte ,yolks of eight eggs1 eight tablespoons of powdered sugar2 beat for about one-half hour2 one-half pound almonds blanched and grated1 rind of a lemon1 juice of one-half lemon1 two tablespoons of cracker meal sifted2 add one teaspoonful ,royal baking powder1 add whites stiffly beaten1 pinch of salt4 ,bake in moderate oven in a spring form4 ,this can be cut in half and filled with whipped cream4 ,mrs4 ,s4 ,m4 ,bondy ,,sachentort ,one-fourth pound sugar1 one-fourth pound sweet butter1 one-fourth pound grated almonds 7with peel71 yolks of six eggs beaten for one-half hour2 then add four cakes of ,huyler's sweet chocolate grated1 and last the six whites beaten4 ,frosting3 one-fourth pound granulated sugar1 small lump of butter1 four cakes chocolate1 four tablespoons water4 ,let it boil well4 ,mrs4 ,r4 ,l4 ,dannenberg ,,nut ,,tart ,nine eggs2 beat whites and yolks separately4 ,beat yolks with one tumbler of sugar1 add rind and juice of one-half lemon1 also of one small orange2 add one-half pound ground almonds1 add whites and almonds alternately a little at a time4 ,put in a well-buttered spring form4 ,when finished cover with a chocolate icing4 ,icing3 three tablespoons cocoa1 one cup sugar1 seven tablespoons milk1 a few drops vanilla1 one teaspoon butter1 put on fire in double boiler1 stirring constantly for ten minutes4 ,then put on cake4 ,this quantity makes a large cake4 ,mrs4 ,s4 ,brown ,,lemon ,,tart ,make a sponge of two eggs1 one-half cup of sugar1 one-half cup of flour1 one-half teaspoon baking powder1 one of vanilla2 bake in a spring form4 ,filling3 the juice of three lemons1 one cup sugar4 ,let boil to a syrup1 separate eight eggs2 mix yolks well with two tablespoonfuls of cold water4 ,beat whites stiff2 now stir yolks into the boiling syrup1 stirring until it thickens4 ,remove from the fire and add the syrup to the beaten whites2 pour over the cake and put in a hot oven until a light brown4 ,mrs4 ,h4 ,a4 ,s4 ,,fig ,,tarts ,put one pint figs in one pint hot water2 let stew gently for three hours4 ,use porcelain-lined dish4 ,if water boils down1 add enough to keep figs stewing2 when nearly cooked add one cup of sugar2 remove from fire2 add juice of a good-sized lemon4 ,have ready some tiny shells of puff paste and fill with the figs4 ,a teaspoonful of whipped cream added to each tart makes it very rich4 ,mrs4 ,b4 ,sondheim ,,almond ,,straws ,,or ,,tarts ,sift together and thoroughly mix one pound of pastry flour1 one teaspoon of salt1 one teaspoonful baking powder1 blanch and pulverize one-half pound of almonds2 mix the almonds with the flour ingredients and work in one-half cup of butter and lard mixed4 ,mix with ice water as in making pastry2 cut in the shapes you wish and bake in a hot oven4 ,mrs4 ,e4 ,g4 ,r4 ,,schaum ,,torte ,whites of six eggs1 two cups of sugar2 stir one-half hour2 one teaspoon vanilla1 one tablespoon vinegar4 ,bake in very moderate oven4 ,whip cream very stiff for top or cut cake1 put cream between layers4 ,mrs4 ,f4 ,c4 ,mock ,,potato ,,torte ,one and a half cups of sugar1 nine to ten eggs1 one cup of potato flour1 one-half a lemon2 beat whites of eggs very stiff4 ,mrs4 ,f4 ,c4 ,mock ,,dainty ,,fingers ,beat together one-half a pound of sugar and one-half a pound butter2 add five eggs1 the whites and yokes beaten separately2 one teaspoon of mace1 one-half wine-glass of brandy1 and one-half pound flour4 ,stir well together and drop in lady-finger pans for baking to a delicate brown4 ,when done and while warm fasten the fingers together1 painting with the white of an egg upon the flat side4 ,h4 ,a4 ,o4 ,,oatmeal ,,cookies ,stir one cup of butter in one cup of sugar2 add a beaten egg1 one teaspoon of salt4 ,stir in gradually two cups of white flour1 two cups of oatmeal1 adding also one teaspoon of soda dissolved in two tablespoons of milk4 ,when you have the dough well mixed1 roll it thin1 cut into shapes1 and bake in a moderate oven4 ,mrs4 ,j4 ,j4 ,asch ,,honey ,,cakes ,one cup of honey1 one cup sugar1 four pieces of chocolate grated1 five eggs1 one-half teaspoonful each of cloves1 allspice1 and cinnamon4 ,thicken dough with three cups of flour and three teaspoons of baking powder4 ,bake in a moderate oven4 ,mrs4 ,m4 ,wolff ,,cinnamon ,,drops ,stir one-half pound of brown sugar with two eggs till well beaten2 add one ounce of cinnamon1 quarter teaspoon of salt1 and then flour very finely sifted2 enough flour to make the dough stand4 ,stir all thoroughly and drop from a small spoon upon a pan which you have dredged with flour4 ,bake a few minutes in a well-heated oven4 ,mrs4 ,a4 ,monheim ,,sugar ,,cookies ,one-half pound butter1 one cup sugar1 four cups flour1 four teaspoons baking powder1 two eggs4 ,mix butter1 sugar1 and the flour with baking powder1 and add one egg at a time4 ,beat two eggs1 spread thinly on top of cookies1 and sprinkle with sugar and cinnamon4 ,mrs4 ,l4 ,s4 ,firetag ,,ginger ,,wafers ,one-half cup of butter1 one-half cup of sugar1 one-half cup molasses1 one-half cup cold coffee1 one teaspoonful soda dissolved in a little water1 one tablespoonful ginger1 flour enough to make a stiff dough4 ,roll out thin2 bake in quick oven4 ,mrs4 ,a4 ,ottenheimer ,,walnut ,,cookies ,one cup of brown sugar1 two eggs1 one cup of chopped walnuts1 one cup of flour1 one-half teaspoonful baking powder4 ,drop with a teaspoon in a buttered pan4 ,mrs4 ,h4 ,j4 ,sower ,,mandelhaufchen ,one-half pound almonds cut lengthwise1 not blanched1 fifteen dates cut lengthwise 7remove pits71 whites of three eggs beaten to snow1 one cup powdered sugar1 vanilla to taste4 ,mix all well together4 ,bake in a moderate oven on tins which have been well buttered1 and cracker-dusted4 ,drop dough with a teaspoon about one inch apart4 ,a4 ,g4 ,,lebkuchen ,four eggs1 one large cup of granulated sugar2 cream well together4 ,one-half pound almonds cut fine1 not blanched2 one-half teaspoon each of cinnamon1 cloves and allspice2 vanilla to taste1 one-half pound citron cut fine1 one and one-half cup of flour1 one-half teaspoon baking powder4 ,bake in a moderate oven4 ,a4 ,g4 ,,date ,,and ,,almond ,,cakes ,one-half pound dates1 one-half pound almonds cut lengthwise1 whites of four eggs1 one cup of granulated sugar4 ,beat whites of eggs very stiff1 add sugar1 dates1 and almonds4 ,grease pan with butter1 sprinkle with cracker dust1 drop with teaspoon4 ,bake in a very slow oven4 ,mrs4 ,langstadter ,,citron ,,squares ,one-fourth pound raisins1 one-half pound almonds1 one-half pound citron chopped fine2 four whole eggs1 one large cup granulated sugar1 ground allspice and cinnamon1 flour enough to make stiff batter4 ,beat eggs and sugar together1 add almonds1 citron1 raisins1 spices1 last of all flour4 ,grease pan with butter1 spread batter rather thin1 bake in slow oven4 ,when finished and while hot cut in diamond shape4 ,mrs4 ,langstadter ,,chocolate ,,drops ,two cakes 7one-half pound7 sweet chocolate1 whites of four eggs1 one-half pound almonds4 ,beat whites of eggs very stiff1 add chocolate 7which has been grated7 and almonds chopped fine4 ,grease pan with butter1 sprinkle with cracker dust and drop with teaspoon4 ,bake in slow oven4 ,mrs4 ,langstadter ,,cookies ,rub to a cream one-half pound sweet butter and one glass sugar1 add two eggs1 one tablespoon whiskey1 two heaping tumblers flour1 one-half teaspoon baking powder4 ,mix well1 and leave on ice over night4 ,in the morning roll out dough very thin1 cut into shapes and place in buttered tins4 ,brush the top of each with yolk of egg and place a blanched almond in the centre4 ,bake light brown4 ,mrs4 ,r4 ,paris ,,icings ,,and ,,cake ,,fillings ,,tutti-,,frutti ,,icing ,boil one pound of sugar in a gill of water until the syrup hairs4 ,take from the fire1 add slowly the beaten whites of two eggs2 beat all together1 adding also one-half pound of blanched chopped almonds1 quarter of a pound of fine raisins swelled in hot water1 and quarter of a pound of citron cut in little pieces4 ,mrs4 ,j4 ,i4 ,jonas ,,maple ,,filling ,boil a cup of maple syrup until it threads from the spoon4 ,then beat until cool1 beating in the white of an egg4 ,,nut ,,filling ,boil together one cup of water and one cup of sugar until it makes a heavy thread4 ,take from the fire and add little by little and with constant stirring the whites of two eggs4 ,beat till cool1 stirring in one cup of chopped nuts1 walnuts1 hickory1 or mixed nuts4 ,mrs4 ,a4 ,m4 ,soloman ,,caramel ,,filling ,mix two cups of heavy brown sugar with three-fourths cup of butter1 then add one-half cup of cream4 ,boil until it becomes ropy1 then add one tablespoonful vanilla4 ,put the pan in cold water and stir until the filling thickens4 ,spread between layers of cold cake4 ,mrs4 ,cohen ,,chocolate ,,icing ,mix the yolks of four eggs with one square of chocolate grated1 one tablespoonful of cream or milk1 and one cup sugar4 ,boil until it grows hard4 ,mrs4 ,n4 ,greenabaum ,,clear ,,icing ,stir together one-half pound of powdered sugar1 the whites of two eggs1 then add the juice of one-half a lemon4 ,stir till clear2 use at once4 ,mrs4 ,a4 ,j4 ,f4 ,,sour-,,cream ,,filling ,add the white of one egg to a cup of thick sour cream2 to keep the cream from turning to butter while whipping4 ,whip1 sweeten to taste1 and flavor with vanilla1 spread upon cool layers of cake4 ,chopped nuts1 as butternuts1 pecans1 or hickory1 are nice mixed with the filling4 ,mrs4 ,hyman ,,lemon ,,filling ,yolk of one egg1 small cup of sugar1 rind and juice of one lemon1 half cup of shredded cocoanut1 a little milk4 ,boil about ten minutes1 stirring constantly4 ,spread between layers after it has cooled4 ,r4 ,l4 ,s4 ,,filling ,,for ,,orange ,,shortcake ,peel and seed two large oranges and chop fine2 add one-half peeled lemon1 one cup sugar4 ,spread between layers of shortcake while it is hot4 ,mrs4 ,m4 ,cohen ,,ices ,,frozen ,,lady-,,finger ,,pudding ,beat together three heaping tablespoonfuls of granulated sugar and yolks of six eggs4 ,when beaten to a froth beat in one pint of cream1 add one dozen lady-fingers cut in pieces half an inch long sprinkled with or dipped rapidly in some wine like sherry4 ,when all are stirred together put in a mould1 cover tight1 and freeze4 ,mrs4 ,sondheim ,,peach ,,custard ,,frozen ,in a double boiler heat one and one-half quarts of rich milk2 when hot stir in one and one-half cups of sugar1 the beaten yolks of six eggs4 ,when the custard thickens1 set aside to cool4 ,from a quart of fine ripe peaches take the skins and stones2 crush with sugar to sweeten to your taste1 stir into the cool custard and freeze4 ,miss ,edna ,asch ,,burned-,,almond ,,ice-,,cream ,sweeten to your taste a custard of four eggs and one pint of milk4 ,take half a pound of blanched almonds and brown them in a saucepan with six tablespoons of sugar4 ,pound to a paste1 and add little by little one quart of cream4 ,mix with the custard and put in a freezer4 ,after it is frozen pack in a mould or serve without moulding4 ,mrs4 ,h4 ,j4 ,sower ,,chocolate ,,parfait ,add one cup of thick boiled chocolate and half a cup of sugar to one quart of thick cream4 ,whip to a froth1 pour into a mould1 and freeze4 ,mrs4 ,w4 ,reinstein ,,caf ,,frapp ,strain a quart of strong black coffee into one quart of cream1 sweetened to taste1 and freeze half stiff4 ,serve in glasses with a tablespoon of whipped cream on each glass4 ,mrs4 ,h4 ,j4 ,sower ,,biscuit ,,glac ,one-half pint cream1 whipped1 six eggs2 beat whites to a stiff froth2 five scant tablespoons sugar boiled in same amount of water slowly for twenty-five minutes4 ,stir hot syrup into stiff froth1 then beat yolks well and mix2 then boil in double boiler for ten minutes1 stirring all the time1 and doing the same while cooling by placing pot in basin of cold water4 ,when cool add one teaspoon of vanilla1 mix with cream2 place in freezer and pack with salt and ice4 ,let stand from five to six hours before serving4 ,mrs4 ,shipley ,,creamed ,,ice ,one pint cream whipped1 one pint milk boiled with a pinch ,irish moss and one cup of sugar4 ,let this stand until cold1 then strain and mix together and freeze2 flavor with one teaspoon vanilla4 ,freeze slowly at first4 ,mrs4 ,r4 ,l4 ,dannenberg ,,chocolate ,,ice-,,cream ,add four ounces of grated chocolate to one cupful of sweet milk4 ,mix it thoroughly with a quart of thick sweet cream4 ,flavor with vanilla2 sweeten with a cupful of sugar4 ,beat again and freeze4 ,mrs4 ,m4 ,cohen ,,mocha ,,bisque ,one pint of cream whipped to a stiff froth1 add yolks of two eggs and half a cup of powdered sugar1 flavor with one tablespoon mocha essence4 ,mix into the above grated macaroons4 ,sprinkle a few grated macaroons into the bottom of a buttered melon mould1 and freeze4 ,,maple ,,mousse ,one cup maple syrup1 yolks of two eggs beaten4 ,boil eggs and syrup together and stand over night4 ,beat one-half pint cream with whites of two eggs1 add to cold mixture and pack in ice and salt for four hours4 ,chopped nuts may be added4 ,r4 ,l4 ,s4 ,,pickles1 ,,preserves1 ,,etc4 ,,mustard ,,pickles ,for six gallons3 one hundred large pickles1 cut two hundred small ones1 three heads cauliflower1 one peck white onions peeled1 two quarts beans1 one-half dozen corn1 two red peppers2 put each in salt water over night separately2 dry all1 put in layers4 ,two pounds best mustard1 four ounces mixed spices1 two gallons vinegar2 let boil twenty minutes with spices and pour over the vegetables4 ,next morning pour over a little salad oil and cover with cloth and cover4 ,miss ,ray ,mayer ,,chili ,,sauce ,thirty large ripe tomatoes peeled and cut1 ten onions cut1 six red peppers1 seven tablespoons sugar1 three tablespoons salt1 ten cups of vinegar4 ,boil two hours4 ,miss ,ray ,mayer ,,indian ,,chutney ,put together two quarts of chopped apples1 two quarts of green tomatoes1 one pound of raisins1 three cups brown sugar1 one cup lemon juice1 one small onion chopped1 three cups vinegar1 one-half a cup salt1 one teaspoon cayenne1 one tablespoon ginger4 ,mix and let stand in an earthen dish over night2 next morning boil till tender4 ,mrs4 ,freeman ,,chow-,,chow ,,pickles ,have four large cabbage-heads1 one peck of green tomatoes1 one quart of onions1 one dozen cucumbers1 and three green peppers4 ,chop fine1 mix in two handfuls of salt1 tie in a strong cheesecloth bag1 and drain over night2 next morning add one ounce of celery seed1 one ounce of mustard seed1 half a box of mustard1 one pound of sugar4 ,put in a preserving-kettle1 cover with cider vinegar1 put over fire1 and cook slowly till the pickles are tender1 but not till they lose form4 ,if needed1 add more vinegar while cooking4 ,mrs4 ,i4 ,lesser ,,sweet ,,beet ,,pickles ,cook the beets till tender1 slip off the skins1 and cut into slices2 place in glass jars1 fill up with spiced syrup boiling hot1 and seal4 ,mrs4 ,silverman ,,citron-,,melon ,,preserves ,peel and slice the melon thin or in small quarters and remove the seeds4 ,to every pound of citron allow one pound of sugar and one-fourth of a pound of ginger-root4 ,put the melon in water enough to cover2 add to this two teaspoons of soda1 boil until tender1 set to cool4 ,when cold soak in a strong alum water one hour4 ,make a syrup of one pint of water and two pounds of sugar4 ,beat the white of one egg to a stiff froth2 add this to the sugar and water1 stir1 let boil1 and skim off the egg4 ,as the egg clears the sugar and water1 add the ginger-root and melon and cook in this syrup till clear4 ,put in glass jars 7not too full7 and cover with the syrup4 ,mrs4 ,i4 ,j4 ,gordon ,,tomato ,,catsup ,wipe with a damp cloth and core one bushel of ripe tomatoes4 ,place over the fire with three pints of water1 two handfuls of peach leaves1 and one dozen onions cut fine4 ,boil two hours4 ,strain2 add one-half gallon of vinegar1 two ounces each of ground allspice1 black pepper1 and mustard1 one ounce of ground cloves1 two grated nutmegs1 two pounds brown sugar1 and one pint of salt4 ,boil two hours longer1 stirring all the time4 ,bottle when cold4 ,mrs4 ,j4 ,t4 ,asch ,,cranberry ,,catsup ,cook together ten pounds of berries1 one quart of vinegar1 five pounds of brown sugar1 three tablespoons of cinnamon1 two of allspice1 one tablespoon each of salt and cloves1 and one-fourth of a teaspoon of cayenne4 ,boil slowly till thick1 then strain and bottle4 ,mrs4 ,m4 ,s4 ,,cucumber ,,catsup ,peel and chop three dozen cucumbers and half as many onions very fine1 add one teacup of mustard seed a quarter of a teacup of black pepper1 and one ounce each of cloves and allspice4 ,mix well and cover with vinegar4 ,mrs4 ,a4 ,rosenthal ,,pickled ,,cauliflower ,wash1 soak1 and take off the leaves of the cauliflower4 ,break the flowers into small twigs4 ,parboil the twigs in brine1 drain1 lay in a crock1 and pour over boiling spiced vinegar4 ,mrs4 ,kaufman ,,brandied ,,cherries ,have perfectly ripe and sound sweet cherries4 ,keep stems by cutting short4 ,drop the cherries a few at a time in a boiling syrup made of one pint of water and one-half pound of sugar4 ,when they have boiled three to five minutes1 lift out and lay on plates2 allow to cool and dry as they cool4 ,they should be perfect in form4 ,make a second syrup twice as sweet as the first2 use a pound of sugar to a pint of water4 ,when syrup boils clear1 set aside to cool4 ,carefully pack the cherries in glass jars4 ,to the cool second syrup add the same amount of the best brandy4 ,pour the mixed syrup and brandy over the cherries in the jars1 seal1 set in cool fruit-closet4 ,other fruits may be brandied by this recipe4 ,mrs4 ,h4 ,j4 ,sower ,,mixed ,,marmalade ,crush two and one-half pounds of currants and pitted cherries1 add two pounds of seeded raisins1 the yellow peel of four oranges chopped fine1 and three pounds of sugar4 ,cook gently till the fruit is a marmalade1 adding a little water if needed2 add the juice of the oranges just before the marmalade is ready to leave the stove4 ,cook ten minutes after putting in the juice4 ,miss ,e4 ,asch ,,cranberry ,,jelly ,two quarts cranberries4 ,soak over night1 then take water to cover2 boil and strain2 to each pint of juice one pound of sugar1 let boil down1 put in wet moulds1 and let stand twenty-four hours4 ,miss ,ray ,mayer ,,spiced ,,pears ,take two teaspoons of whole cloves1 one tablespoon of allspice1 one tablespoon of cinnamon4 ,crush them slightly and boil one minute in a quart of vinegar and a pint of sugar mixed4 ,take a fine variety of pear1 halve1 take out seeds1 boil in water until tender1 finish the cooking in the spiced syrup1 cooking not too soft4 ,place in small stone jars and cover well with syrup4 ,tie a cover over the jar4 ,spiced peaches are made the same1 except do not cook first in water4 ,the syrup will cook them sufficiently4 ,mrs4 ,b4 ,b4 ,l4 ,,boiled ,,chestnuts ,,with ,,prunes ,scald the chestnuts4 ,heat a little goose-grease1 put in the chestnuts with a few prunes and an onion1 a little cinnamon1 considerable water1 and let boil until tender1 then stir in a little sugar1 flour1 and vinegar1 and let boil4 ,miss ,ray ,mayer ,,tutti-,,frutti ,one quart best alcohol1 equal amount fruit and sugar2 that is1 one pineapple cut in small pieces1 four large oranges1 four lemons 7both peeled74 ,these cut into slices or small pieces2 weigh1 and the same amount of sugar1 add alcohol4 ,uncooked other fruits1 such as strawberries1 cherries 7pitted71 plums1 apricots1 peaches1 may be added2 always use as much fruit as sugar4 ,put in a large stone jar4 ,mix as different fruits are added4 ,by ,christmas it will be fine4 ,this is fine added to grape-fruit during the winter1 and as a rich dessert served over ice-cream4 ,e4 ,l4 ,,sandwiches ,,cream ,,cheese ,,and ,,ripe ,,olives ,stone and chop the olives fine and beat in with a little cream or ,neufchtel cheese1 adding sweet cream to moisten and salt and paprika to season4 ,green olives or pimentoes may be used in the same way4 ,spread on slices of whole-wheat or brown bread and press together4 ,,nut-,,and-,,cheese ,,sandwiches ,mix with a half roll cream or ,neufchtel cheese a quarter cup chopped or pounded nuts4 ,add salt and pepper to season and spread4 ,,cream ,,cheese1 ,,currant ,,jelly1 ,,and ,,nuts ,blend cream cheese with a spoonful currant jelly and spread one slice of bread with this4 ,spread a second slice with chopped nuts1 and press together4 ,,other ,,cream ,,cheese ,,combinations ,among those frequently noticed and used are cream cheese and crisp lettuce leaves1 cream cheese and sliced tomatoes1 cheese and chopped dates or figs1 cheese and chopped spinach1 seasoned with lemon juice and mayonnaise1 cheese and the yolks of hard-boiled eggs rubbed through a sieve1 cheese and sliced cucumber1 cheese and minced preserved pineapple1 cheese and preserved ginger4 ,mrs4 ,h4 ,j4 ,sower ,,preserved-,,ginger ,,sandwiches ,chop preserved ginger very fine1 moisten with some of the syrup of cream to a consistency for spreading and put between small rounds of bread4 ,,egg ,,sandwiches ,remove the yolks of two hard-boiled eggs and rub smooth4 ,season with a little salt1 paprika1 mustard1 and lemon juice or vinegar to stiffen4 ,mayonnaise is still better4 ,add the chopped whites and spread between slices of buttered bread4 ,,tongue-,,and-,,tomato ,,sandwiches ,cut tongue in delicate slices1 or mince fine1 and place with thin slices of raw tomato seasoned with salt and pepper1 between thin rounds of buttered bread4 ,,oyster ,,sandwiches ,cook the oysters in their liquor about two minutes1 stir into a stiff mayonnaise and spread between slices of sandwich bread4 ,another way to make these hearty yet dainty sandwiches is to fry large oysters1 placing one between bread slices4 ,,sandwich ,,la ,,mars ,take equal quantities of almonds and walnuts and chop them fine4 ,moisten with a little ,french dressing1 then spread on thin slices of buttered bread4 ,add a crisp leaf of lettuce to each slice1 cover with the other buttered slice1 press together gently1 trim off the brown crust and cut diagonally in two4 ,mrs4 ,william ,reinstein ,,celery ,,sandwich ,chop and then pound to a paste the yolks of five hard-boiled eggs1 a small piece of butter1 a little salt1 a teaspoonful of anchovy sauce1 a teaspoonful of curry powder1 a teaspoonful of bread crumbs1 and a tablespoonful of ,french dressing4 ,the paste should have the consistency of butter4 ,spread it between thin slices of buttered bread1 placing a lettuce leaf in each sandwich4 ,trim and cut in the usual manner4 ,,fish ,,sandwiches ,any cooked fresh fish picked into bits1 well seasoned with salt and pepper and moistened with mayonnaise1 makes an excellent filling for a sandwich4 ,a little chopped pickle is also an addition4 ,,nasturtium ,,sandwiches ,these are dainty and appetizing4 ,cut your bread in thin slices1 and butter4 ,take nasturtium leaves or blossoms that have been laid in cold water a few moments to crisp1 sprinkle with salt1 bruise lightly with a wooden spoon1 and place between the slices of buttered bread4 ,,lettuce ,,sandwiches ,an entire leaf of lettuce is seldom used nowadays in a sandwich4 ,instead the leaf is cut into ribbons with scissors1 put between thin slices of white bread1 well buttered1 and seasoned with mayonnaise1 ,french dressing or salt only as preferred4 ,lettuce should be crisp before using4 ,mrs4 ,william ,reinstein ,a delicious sandwich is made by creaming together equal parts of ,american cheese and butter1 seasoning it well with paprika1 spreading it on bread1 and sprinkling the layer with minced watercress4 ,a tasty picnic sandwich is spread with cress1 a few thin slivers of ,spanish onion1 and a trace of horseradish for zest4 ,carry these sandwiches in a box by themselves or they will flavor the entire luncheon4 ,for tasty sandwiches1 rub the green part of ,roquefort cheese to a cream with butter2 add salt and a dash of paprika1 moisten with olive oil and spread between very thin slices of bread4 ,serve on lettuce leaves4 ,cold-lamb sandwiches--very thin slices of the meat nicely salted between thin slices of bread--are appetizing for a picnic luncheon4 ,if a glass of currant jelly goes along they will be more popular1 however4 ,cucumber1 green pepper1 and lettuce minced and moistened with mayonnaise make a delicious sandwich filling4 ,cream cheese and sliced olives moistened with mayonnaise are an excellent filling for thin-brown-bread sandwiches4 ,mrs4 ,william ,reinstein ,,beverages ,,grape ,,wine ,pick grapes from stems1 wash1 and put through sieve4 ,then take pulps and skins1 pour on as much water as you wish wine1 and let stand a few days to ferment2 then strain4 ,pour this water on juice and let stand ten to twelve days to work4 ,then remove the foam4 ,take to one gallon two pounds sugar4 ,place in jug and let ferment4 ,miss ,ray ,mayer ,,cherry ,,syrup ,have ripe1 juicy1 acid cherries2 stone them and pound and break one-eighth of the stones4 ,cook all together until cherries are soft and juice free4 ,squeeze through a bag4 ,to every pint of juice add one heaping cup of sugar2 let boil fifteen minutes4 ,put in bottles or jars2 seal for use4 ,keep in a cool place4 ,mrs4 ,p4 ,levy ,,cider ,,cup ,one quart of cider1 two bottles of soda water1 one bottle of lemonade1 one heaping tablespoonful of granulated sugar1 a sprig of mint1 and two inches of cucumber4 ,cut the cucumber into slices without peeling it4 ,place it in a pitcher with the sugar1 cider1 and mint4 ,allow it to stand1 on ice if possible1 for two hours4 ,then add the lemonade and soda water and a few pieces of ice1 removing the mint4 ,h4 ,j4 ,s4 ,,cider ,,cup ,have in a pitcher cracked ice4 ,over the ice pour a quart of sweet cider and a bottle of club soda2 drop in a few pieces of mint1 and1 if you have them1 a few thin slices of such fruits as bananas1 apples1 pears1 etc4 ,serve at once4 ,mrs4 ,e4 ,o4 ,g4 ,,egg-,,nog ,beat the yolk of one egg very light2 add one wine-glass of whiskey drop by drop until the egg is cooked2 next put in one tablespoonful of rum1 one glass of rich milk or cream1 and last the white of the egg beaten to a stiff froth4 ,nutmeg to taste4 ,mrs4 ,h4 ,j4 ,sower ,,ginger ,,punch ,chop one pound of ginger1 then add two cups of sugar1 and one pint of water4 ,boil together fifteen minutes4 ,when cool add one cup of orange juice and strain4 ,this will flavor eight or ten cups of water4 ,mrs4 ,a4 ,horwich ,,strawberry ,,punch ,stem one quart of ripe strawberries1 crush them with half a pint of raspberries1 and strain the juice through a sieve4 ,make a syrup with two cupfuls of sugar and one and a half cupfuls of water4 ,mix with the juice and syrup a large glass of port wine and keep on ice for several hours4 ,serve in small glasses with lady-fingers4 ,h4 ,j4 ,s4 ,,milk ,,punch ,to a pint of new milk add two tablespoonfuls of sugar4 ,stir and dissolve the sugar2 lastly add two tablespoons of wine4 ,mrs4 ,m4 ,soloman ,,currant ,,water ,one pound of ripe red currants1 half a pound of lump sugar1 half a pound of granulated sugar1 and six cupfuls of water4 ,stalk and pick over the currants1 then mash them with a wooden spoon1 adding as you do so one cupful of water4 ,now put the fruit into a preserving-pan with the granulated sugar4 ,stir it over the fire until it begins to simmer1 then rub it through a sieve4 ,put the lump sugar into a saucepan with one and a half cupfuls of boiling water2 let the sugar dissolve slowly1 then boil it to a syrup2 pour this onto the fruit juice1 adding one and a half pints more water4 ,serve cold4 ,mrs4 ,max ,freid ,,candy ,,taffy ,one cup molasses1 one cup granulated sugar1 piece of butter size of an egg1 teaspoon vinegar1 pinch bi-carbonate soda1 peanuts1 cocoanuts1 or nuts of any kind may be added to this4 ,boil molasses1 sugar1 butter1 and vinegar together until same cracks in cold water4 ,when nearly finished1 add soda and nuts2 pour in buttered pan4 ,e4 ,l4 ,,butter ,,taffy ,two cups of white sugar1 three-fourths cup of vinegar 7not too strong71 three-fourths cup of butter4 ,boil until brittle2 pour into buttered pan4 ,miss ,ray ,mayer ,,chocolate ,,creams ,dip plain creams shaped from fondant into melted sweet chocolate and they become chocolate creams4 ,this dipping must be done quickly4 ,nothing is better for holding the creams while dipping than a long hat-pin4 ,place on oiled paper to harden4 ,mrs4 ,h4 ,goodman ,,raw ,,fondant ,the white of one egg1 add an equal quantity of ice water 7this may be exactly ascertained if the white of egg is first measured in a glass72 one teaspoon of extract4 ,beat until the mixture is light1 then add gradually one pound or more of confectioner's ,,xxx sugar4 ,work with a spoon until smooth and firm4 ,mrs4 ,hirschberg ,,cooked ,,fondant ,place over the fire four cups of ,,xxx sugar1 one cup of water4 ,stir with a wooden spatula until the sugar is dissolved--no longer4 ,boil ten minutes or until it threads4 ,remove saucepan4 ,test the fondant by rubbing a little between the fingers4 ,if it balls1 turn into a bowl4 ,when partly cooked1 add flavoring2 then beat until stiff enough to knead with the hands like bread4 ,the fondant may be shaped into balls1 squares1 or any form4 ,a little experience will enable one to do this readily4 ,if vegetable colorings1 which are harmless1 be used1 the ,french candies may be more perfectly imitated4 ,for flavoring use extracts or fruit juice4 ,mrs4 ,m4 ,soloman ,,nougat ,to make the most delectable of candies1 melt over the fire in a porcelain-lined dish one pound of fine white sugar with two tablespoons of water4 ,have ready one-half a pound of almonds blanched and chopped4 ,when the syrup begins to turn yellow1 add the nuts4 ,stir for five minutes2 add a little grated lemon peel and pour at once into a well-oiled flat pan4 ,when partly cooled1 mark with a greased knife into bars4 ,mrs4 ,j4 ,h4 ,sower ,,peanut ,,candy ,melt slowly in a saucepan one pound of heavy wet brown sugar2 add no water4 ,shell one quart of freshly roasted peanuts and chop them a little4 ,when the sugar is cooked to a thick syrup1 shake a little salt over the peanuts1 and stir them in4 ,pour in shallow buttered tins1 and let cool4 ,mrs4 ,a4 ,cohen ,,menus ,,menus ,,for ,,dinner ,,grape-,,fruit ,,relishes ,,cream ,,of ,,asparagus ,,soup ,,baked ,,bluefish--,,sauce ,,hollandaise ,,roman ,,punch ,,turkey--,,cranberry ,,jelly ,,potatoes ,,spinach ,,lettuce ,,salad ,,charlotte ,,glac ,,cakes ,,fruits ,,black ,,coffee ,e4 ,f4 ,s4 ,,oysters ,,on ,,half ,,shell ,,salted ,,almonds ,,olives ,,bouillon ,,en ,,tasse ,,stuffed ,,tomatoes ,,on ,,lettuce ,,leaves ,,dressed ,,squab ,,potatoes ,,parisienne ,,cauliflower ,,asparagus--,,mayonnaise ,,nuts ,,small ,,cakes ,,ices ,,fruits ,,black ,,coffee ,,claret ,,or ,,white ,,wine ,mrs4 ,h4 ,j4 ,s4 ,,hors-,d',,uvre ,,radishes ,,olives ,,celery ,,sauterne ,,fish ,,timbales ,,potato ,,balls ,,claret ,,sweetbreads ,,with ,,mushrooms ,,filet ,,de ,b,,uf ,,petit ,,pois ,,lettuce ,,salad ,,nesselrode ,,pudding ,,fruits ,,coffee ,,toasted ,,crackers ,,fromage ,mrs4 ,h4 ,siegel ,,menus ,,for ,,lunch ,,lamb ,,chops ,,baked ,,potatoes ,,salad ,,cheese ,,crackers ,,nut ,,cake ,,tea ,e4 ,f4 ,s4 ,,fried ,,fish ,,potato ,,balls ,,omelet ,,fruit ,,cake1 ,,jelly1 ,,or ,,jam ,,tea ,,or ,,coffee ,e4 ,f4 ,s4 ,,cold ,,meats ,,or ,,poultry ,,pickles ,,fried ,,potatoes ,,preserves ,,cookies ,,tea ,,or ,,coffee ,e4 ,f4 ,s4 ,,breakfast ,,menus ,,fruit ,,oatmeal ,,boiled ,,eggs ,,bread ,,butter ,,coffee ,mrs4 ,joe ,n4 ,,fruit ,,omelet ,,rolls ,,butter ,,coffee ,mrs4 ,joe ,n4 ,,fruits ,,hot ,,cakes ,,fried ,,fish ,,toast ,,coffee ,mrs4 ,joe ,n4 ,,menus ,,for ,,restricted ,,whist ,,cream ,,cheese ,,on ,,lettuce ,,leaves ,,french ,,rolls ,,butter ,,balls ,,fruit ,,cake ,,coffee ,h4 ,i4 ,s4 ,,tongue ,,sandwiches ,,olives ,,fancy ,,cakes ,,coffee ,h4 ,i4 ,s4 ,,lobster ,,la ,,newburg ,,in ,,ramequins ,,hard-,,boiled ,,eggs ,,served ,,in ,,lettuce ,,nest ,,cheese ,,straws ,,salted ,,almonds ,,orange ,,layer ,,cake ,,coffee ,h4 ,i4 ,s4 ,,household ,,hints ,,items ,,of ,,interest ,,and ,,value ,there is nothing like spring sunshine for bringing out scratches and blemishes on the furniture and marks of wear and tear on carpets and upholstery4 ,possibly the housekeeper's eye is quickened by the approach of housecleaning paraphernalia1 but certain it is that the room that has worn a respectable air through the winter with the first ardent glance of old ,sol will suddenly reveal no end of defects4 ,for restoring furniture there are several excellent preparations to be found in the market1 and nearly every housekeeper has her own preference among them4 ,with one of the good oil polishes1 a soft cloth1 and plenty of what is popularly known as 8elbow-grease10 very obstinate scratches will disappear4 ,a vigorous rubbing with a clean flannel cloth should follow the application of the preparation in all cases4 ,a mixture of oil and turpentine is the best of restoratives for wood that has become grimy and dull4 ,the usual formula is three parts of paraffine oil to one part of turpentine4 ,be sure that all dust is removed before the work begins4 ,moisten a flannel cloth in the mixture1 and apply it to all parts of the wood4 ,in obstinate cases let the preparation remain on the wood for a time then dust with rottenstone1 moisten again with oil and rub quickly after the oil is applied4 ,do not let the rottenstone become dry1 or it will still further blemish the wood4 ,when the work with the rottenstone and oil is over1 follow it up with rubbings with a clean1 soft cloth and then with a polishing with the oil and turpentine described above4 ,there is no objection to mixing the rottenstone and oil in a dish before the work begins4 ,to clean furniture that may have come from the second-hand store or store-room1 where it has been badly soiled1 make a mixture of beeswax and kitchen soap--an ounce of the wax to a quarter of a pound of the soap4 ,dissolve the two together over the fire and then stir in half an ounce of sal-soda4 ,stir the mixture until it is cold and then mix with it an equal part of turpentine4 ,a little of this on a soft cloth will work wonders with old furniture4 ,the dark fumed oak of the ,mission and other popular furniture shapes sometimes gets marred below its stain4 ,in such cases common oil paints sold to amateurs for #aj cents and #e cents a tube may be rung into service4 ,burnt umber and lampblack will give the fumed-oak shade4 ,drop the umber in a saucer and mix to the desired shade with lampblack1 thinning with linseed oil4 ,burnt sienna and lampblack toned with yellow ochre will give mahogany color4 ,burnt sienna1 burnt umber1 lampblack1 and yellow ochre mixed in the right proportions give black-walnut tone4 ,burnt sienna is about the color of cherry4 ,raw umber will answer for most light woods such as ash1 oak1 and maple4 ,use brush or cloth in putting on the colors1 according to convenience4 99 99 99 99 99 ,natural finished willow furniture may be cleaned with soapsuds in which borax has been dissolved4 ,it should be applied with a scrubbing-brush4 ,the pieces should be dried very speedily in the sun4 ,before the cleaning with water begins1 the piece should be thoroughly dusted4 ,this rule holds good with any article at all that is being washed4 ,all loose dust should be shaken or brushed off or out before water is applied4 99 99 99 99 99 ,natural wood should be freed from all loose dust before cleaning and then may be wiped off with a woollen cloth moistened with oil and turpentine or with wood alcohol4 ,this treatment should be followed by a rubbing with a dry woollen cloth to bring out the polish4 ,a woman who found several dents in the hardwood of her dining-room wainscoting restored it by laying over each dent a thick pad of wet brown paper1 a wet cloth folded several times over that1 and then applying a hot iron over all4 ,when the pad was about dry it was removed1 and if the place still showed a mar the treatment was repeated4 99 99 99 99 99 ,one housekeeper who is successful in keeping her furniture in polish washes the varnished-wood frames twice a year with potato water and then rubs them dry and bright with woollen cloths4 ,the piano receives the same treatment4 ,the potato water is prepared by soaking uncooked potatoes sliced thin in cold water for two or three hours and then straining the water4 99 99 99 99 99 ,an old housekeeper who has several choice ,oriental rugs1 some of light color1 sees to the cleaning of them herself4 ,they are first swept thoroughly on both sides on the grass of the back yard4 ,then1 if they are light-colored1 they are covered with cornstarch which has a small mixture of prepared chalk1 and are left for several hours4 ,at the end of that time they are brushed free from the powder1 shaken well and beaten carefully4 ,dark ones are covered with hardwood sawdust and left over night4 ,the next day they are swept with a stiff clean broom1 and then wiped off with a towel wrung out of hot water4 99 99 99 99 99 ,the silver desk furnishings1 vases1 etc41 will retain their gloss with little extra cleaning if they are polished with a piece of soft silk several times a week4 99 99 99 99 99 ,silver should always be thoroughly washed after any cleansing powder or liquid is used on it4 99 99 99 99 99 ,to clean copper kettles1 rub the kettle with a cut lemon dipped in powdered bath brick4 ,when all stains are removed1 wash in warm soapy water2 then dry and polish with powdered bath brick and a soft cloth4 99 99 99 99 99 ,to polish brass trimmings1 such as hinges1 handles1 and other ornaments of furniture1 without marring the wood during the work requires that the polish shall be beneficial to the wood as well as to the metal4 ,a mixture of half as much naphtha as paraffine oil and enough powdered rottenstone to make a soft1 thick cream will accomplish the purpose4 ,it should be applied with wool and should be followed by a rubbing with a soft cloth4 ,before polishing the last time it is well to make an application of dry rottenstone powder to remove all traces of the naphtha4 ,unless this is done1 the brass will tarnish soon4 99 99 99 99 99 ,white wax packed with white silk or satin will keep the material from yellowing4 ,it is an old custom to put away the wedding gown in this way4 99 99 99 99 99 ,to take out a blood-stain1 cover the spot with cold raw starch1 just wet enough to make a paste1 and leave it until it is dry4 99 99 99 99 99 ,to remove wine-stains1 spread the blemished fabric over a bowl and pour boiling salt water through it from a height4 99 99 99 99 99 ,machine oil should be washed out in cold water before the article stained with it goes to the laundress4 99 99 99 99 99 ,javelle water is an antidote for iron rust4 99 99 99 99 99 ,valuable plaster casts are best cleaned by professional plaster-workers4 ,small pieces that have become soiled may be made more sightly by covering them with whiting and fuller's earth1 wrapping them in a cloth and leaving them for two or three days4 ,when the powder is brushed off much of the grime will go with it4 ,,to ,,prevent ,,breaking ,,glass ,in opening a jar of fruit with a knife always insert the blade between jar and rubber4 ,prying against the thin edge of the cover bends it out of shape1 perhaps ruining it for future use1 and is likely to break the glass4 ,,to ,,cut ,,plate ,,glass ,to cut a piece of plate glass it is thought a diamond-cutter is necessary1 but it is not4 ,if the glass is not very thick it can be cut with a pair of scissors1 a large pair being preferable4 ,while cutting hold the glass beneath half a foot or more of water1 and it can be readily cut any shape desired4 ,a round piece of glass has been cut out of a good-sized pane in just this manner4 ,the scissors do not have to be extra sharp4 8,success40 ,,to ,,remove ,,fruit-,,stains ,stained table linen follows the return of the fresh-fruit season as surely 8as night follows day40 ,for removing such stains there is nothing more effective than the sulphur bleach4 ,lay a spoonful of sulphur on a plate1 and sprinkle with a few drops of alcohol4 ,over this place a tin funnel with the point upward4 ,touch a lighted match to the alcohol2 wet the stained linen1 and hold the spot over the opening in the point of the funnel4 ,the sulphur fumes will remove the most obstinate stain1 seldom requiring more than one application4 ,rinse and wash the linen at once1 to prevent rotting the material4 8,woman's ,home ,companion0 for ,september4 ,,sickly ,,plants ,nitrate of soda will rapidly improve the appearance of house plants that have become sickly4 ,a piece about the size of a marble is enough for a plant taking a twelve-inch pot4 ,,to ,,kill ,,insects ,a good solution to kill all insects is to take two pounds of alum and dissolve it in three or four quarts of boiling water2 let it stand on the stove until the alum is all melted1 then apply it with a brush while very hot to the wainscoting and floor and wherever the vermin abound4 ,it is also good to use on pantry shelves and bedsteads1 and is a sure cure for the pests of fleas that are apt to swarm a closed house after a damp spell in the summer time4 ,,fine ,,darning ,in darning a shirtwaist or other garment where it is important that the place shall not be seen1 do the work without putting a piece under the hole and use very fine thread4 ,if the darning is done well1 the spot will be as strong as the fabric around it and when it is ironed will be scarcely noticeable4 ,the edges of the material1 of course1 must be drawn together in their original position4 ,in mending any fabric1 the direction of the threads should follow1 as much as possible1 the lines of the warp and woof4 ,it is advisable sometimes to ravel a thread from the fabric itself and use it in darning4 ,at other times1 when silk is to be used1 it is well to split silk in order to have a flat thread instead of a round one4 ,it is an old-fashioned idea worth remembering to use a hair in darning fine wool4 ,,the ,,sand-,,bag ,,as ,a ,,warmer ,a sand-bag as a warmer is said to be greatly superior to a hot-water bottle1 which many people prize so highly4 ,get some clean1 fine sand2 dry it thoroughly2 make a bag about eight inches square of flannel1 fill it with dry sand1 sew the opening carefully together1 and cover the bag with cotton or linen cloth4 ,this will prevent the sand from sifting out1 and also enable any one to heat the bag quickly by placing it in an oven or on top of a stove4 ,the sand holds the heat for a long time4 8,health40 ,,uses ,,for ,,turpentine ,there are few housekeepers who are not familiar with some of the numerous uses of turpentine1 and as its odor is clean and wholesome it has the advantage over many remedies whose odors are offensive4 ,turpentine and soap will remove ink-stains from linen4 ,a few drops added to water in which clothes are boiled will whiten them4 ,it will exterminate roaches if sprinkled in their haunts4 ,turpentine will remove wheel-grease1 pitch1 and tar4 ,a few drops on a woollen cloth will clean tan shoes nicely4 ,clean gilt frames with a cloth moistened in turpentine4 ,carpets can be cleaned and colors restored by going over occasionally with a broom dipped in warm water in which a little turpentine is added4 ,an equal mixture of turpentine and linseed oil will remove white marks from furniture caused by water4 ,,things ,,to ,,avoid ,avoid biting the thread2 it is harmful to the teeth4 ,never leave matches where rats can get at them4 ,to remove ink-stains from clothing1 soak the spot in sour milk4 ,salt and vinegar will be found excellent for scouring copper kettles4 ,keep an oyster shell in your tea kettle to prevent the forming of crust4 ,delicate glass can be safely washed in very hot water if slipped in edgewise4 ,fill vases one-fourth full of sand to prevent them from being knocked over and broken4 ,a little powdered charcoal put in the sink occasionally will keep it clean and free from odors4 ,rubbing chilblains thoroughly with paraffine oil every night for a week is said to effect a cure4 ,a little kerosene added to the water with which you wash your windows will make them much brighter4 ,a few drops of oil of lavender poured into a glass of hot water and set in the sick-room will purify it greatly4 ,soaking new brooms in strong hot salt water before using them is said to toughen the bristles1 making the brooms more durable4 ,,in ,,case ,,of ,,fire ,if smoke is seen pouring out from under a door1 do not rush and open that door4 ,remember that by so doing you cause a draught which will fan smouldering timbers into flame4 ,shut and keep shut all doors and windows1 or other air-channels4 ,if you have not a hand pump or fire grenades handy1 collect as many pails or jugs of water as possible outside the closed door of the room which is afire4 ,meantime1 remember that smoke is almost as dangerous to life as fire4 ,a soaking-wet towel knotted round the face and nostrils is an excellent rough-and-ready protection against breathing smoke4 ,so is a wet sponge4 ,remember also that smoke rises4 ,therefore1 it is least thick near the floor4 ,if the smoke be very thick1 crawl with your face close against the floor4 ,the commonest cause of fire is the upsetting of an oil lamp4 ,water will only spread the flames of burning oil1 but a hearth-rug will extinguish them promptly1 says 8,home ,chat40 ,milk will also extinguish burning oil4 ,sand or earth or common salt are useful aids to fire-fighting4 ,the contents of an ordinary flower-pot will stop the spread of the flames of oil4 ,,woman ,it takes a hundred men to make an encampment1 but one woman can make a home4 ,i not only admire woman as the most beautiful creature that was ever created1 but ,i reverence her as the redeeming glory of humanity1 the sanctuary of all the virtues1 the pledge of all perfect qualities of heart and head4 ,it is not just nor right to lay the sins of men at the feet of woman4 ,it is because women are so much better than men1 that their faults are considered greater4 ,a man's desire is the foundation of his love1 but a woman's desire is born of her love4 ,the one thing in this world that is constant1 the one peak that arises above all clouds1 the one window in which the light forever burns1 the one star that darkness cannot quench1 is woman's love4 ,it rises to the greatest height1 it sinks to the lowest depths1 it forgives the most injuries4 ,it is perennial of life and grows in every climate4 ,neither coldness nor neglect1 harshness nor cruelty1 can extinguish it4 ,a woman's love is the perfume of the heart4 ,this is the real love that subdues the earth2 the love that has wrought all miracles of art2 that gives us music all the way from the cradle song to the grand closing symphony that bears the soul away on wings of fire4 ,a love that is greater than power1 sweeter than life1 and stronger than death4--,robert ,g4 ,ingersoll4 ,a ,,woman',s ,,housework ,,as ,a ,,physical-,,culture ,,school ,america possesses thousands of girls who find a large part of their physical culture to perfection in 8helping mother10 and they are not blushing because they do so4 ,for them the vista of possibilities is long and alluring4 ,for the arms1 fingers1 and wrists1 they find washing and wiping dishes admirable2 perhaps water helps to make supple the joints1 which is an advantage that dish-washing has over the drying4 ,however1 there is a fine elbow movement in the wiping1 too4 ,bed-making is still taught in the homely physical economics and cannot be too highly recommended4 ,with the folding of the counterpane and sheets1 the arms are stretched to their utmost1 and while standing erect1 with chest thrown out1 breathing is bound to be correct4 ,shoulder1 torso1 and limbs are developed in mattress-lifting1 but it requires a strong woman to do this easily2 any hint of spinal affection is an embargo on the exercise4 ,sweeping gives much the same motion as is used in handling golf-clubs4 ,for perfection of arms and shoulders there is nothing better4 ,scrubbing1 like lawn tennis1 is rather violent and not to be attempted unless one is sure of the heart4 ,in the beginning it will be as severe on the knees as is paddling a canoe1 but so soon as one becomes familiar with the work it affords a subtle satisfaction all its own4 ,running up and down stairs when mother needs anything is a first-class exercise2 and an interesting diversion1 as well as an upper-arm developer1 may be found in egg-beating4 ,dusting should have a chapter by itself4 ,first you are down on all fours1 then on tiptoe to see how far the cloth will reach4 ,the tiptoeing for calf-development is superb4 ,you twist yourself into all sorts of positions to get at the corners of the carved furniture4 ,you are on one knee1 then on the other4 ,every muscle1 every tendon is brought into service before you have finished4 ,,keep ,,young ,a beautiful woman1 who combines in her person a greater number of charms than do most fascinating women1 gives her formula for keeping young and handsome in spite of a life of constant study1 hard work1 and comparatively no play3 8,vigilance and determination and perhaps a little self-sacrifice are the price ,i pay for being considered a good-looking woman10 she says4 ,remember1 this beauty can act and is entitled to be called a star of the first magnitude4 8,i am ever on the alert and when ,i discover traces of fatigue or any destroying symptoms1 ,i set about at once to eradicate them4 ,during the theatrical season ,i don't attempt to be anything but a professional woman4 ,i don't receive1 nor do ,i go to other people's houses4 ,i simply haven't the time and ,i don't make it4 8,my mode of life is very simple4 ,as a rule ,i sleep nine or ten hours out of the twenty-four1 never less than eight4 ,i eat regularly and avoid everything that will give me indigestion4 ,you know that indigestion is one of beauty's most powerful foes1 a greater enemy than age1 as great even as worry4 8,i walk every day1 rain or shine1 wear a short skirt and low-heeled shoes4 ,i keep the ,french heels for the stage4 ,i try not to worry1 no matter what happens1 and never tire myself unnecessarily4 ,my method has no frills or isms2 perhaps few women would care to try it4 ,as ,turkish baths agree with me1 ,i am devoted to them1 and ,i consider a good complexion cream as important1 almost1 as cold water40 ,on ,sunday1 she explained1 she was not obliged to go to the theatre4 8,yet ,i do not spend that day in idleness nor in receiving visitors4 ,when one's hair is five feet long and very thick1 it is not an easy task to have it shampooed1 so ,i am almost ashamed to confess the entire day is quite given over to self-preservation4 8,how do ,i keep the same weight all the time8 ,why1 by vigilance1 determination1 and a good pair of scales frequently consulted4 ,if ,i gain a pound ,i immediately stop drinking at meals and give up sugar and sweets absolutely4 ,yes1 even water is tabooed4 ,this all sounds very simple1 but1 of course1 it precludes much pleasure and relaxation40 ,there1 mesdames1 you have the beauty rgime of a woman who always pleases her public and who possesses the love and admiration of countless friends4 ,she is no longer in her girlhood1 yet gives not the faintest indication of maturity4 ,her figure is slender and svelte1 a succession of soft curves1 with not a bone to disfigure its surface4 ,her skin is fresh and pink as a small child's and her hair shows vigorous health4 ,while all women may not be beautiful1 cleanliness and fine grooming and an ordinary amount of exercise will render them most attractive4 ,stout women should bathe oftener than lean ones1 but let them avoid the use of hot water2 it has a tendency to produce headache with the full-blooded individual4 ,always follow a warm bath with a dash of cold water--it contracts the pores and inspires circulation4 ,for persons with weak nerves1 sponging is better than tubbing or the shock of the shower4 ,cold water must be used with judgment4 ,a hot foot bath accompanied by vigorous rubbing is often beneficial in cases of insomnia4 ,in bathing be careful to 8go beneath the upper layer of the skin1 get down to the underlying tissues10 and give them the benefit of the friction4 ,the mere exercise attendant upon rubbing the body is salutary and helps in a great measure to keep circulation at top notch4 ,laxity or downright laziness in home bathing is one of the sins of the age1 though one may not deny that this century is the apotheosis of cleanliness as compared to the methods adopted by the beauties of long ago4 ,a flick of the wash rag constituted their daily ablution1 and the weekly bath was looked upon as a function4 ,lean persons should be wary of the ,turkish bath1 while the victim of corpulency must avoid the ,russian4 ,the ,roman bath1 in reality an oil bath1 is productive of flesh1 therefore beneficial to badly nourished bodies4 ,bathing should never be indulged in directly after eating and never carried to the point of over-exertion4 ,after a fatiguing day a woman can do nothing which will more quickly restore tone to throbbing nerves1 rob strained1 tense muscles of their aching weariness1 and refit her for the duties of housekeeper and hostess1 than to take some kind of aromatic bath or to follow the ordinary warm bath by spraying the whole body with eau de cologne4 ,if the head aches1 bathe the face in hot1 perfumed water1 do it slowly1 rubbing the forehead and temples in a rotary motion and let the hot cloth linger behind the ears and on the nape of the neck4 ,this treatment will do as much for you as an hour's sleep4 ,a salt rub is also a tonic and should be taken in the morning1 after a tepid bath2 take a handful of damp sea salt and rub it vigorously upon the body4 ,follow this with a rapid sponging of the stinging spray4 ,oatmeal bags are pleasant and easily prepared4 ,at home you can make a dozen for the price of one4 ,they whiten the skin and give it a velvety softness1 besides imparting a delicate fragrance4 ,make the bags of cheesecloth1 about four inches square1 and fill them loosely with the following mixture3 ,five pounds of oatmeal1 one pound of powdered ,florentine orris1 one pound of almond meal and half a pound of pure castile soap scraped to a powder4 ,one bag will be sufficient for a bath4 ,,the ,,care ,,of ,,the ,,hands ,many a woman who gives time and thought to the art of pleasing1 who bemoans natural shortcomings or physical defects1 is unconscious of the power and fascination that a well-developed and well-cared-for hand wields in a most subtle fashion4 ,very often the soul speaks through the hand when a halting tongue refuses speech4 ,conceal natural instincts as you will1 the hands ofttimes betray them4 ,hide them1 transform them1 the hand1 still true to nature1 defies your efforts4 ,lavater says3 8,the hand1 whether in motion or repose1 has an expression of its own that is not to be mistaken4 ,when in perfect rest it shows what are our traits of character2 its flexions betray what are our actions and our passions40 ,in all ages homage has been paid to the hand1 and its study was held in honor by the wisest philosophers of ancient ,greece4 ,italy's great poet ,petrarch confessed that ,laura's 8beautiful hand made captive his heart40 ,to the student or one blessed with natural discernment1 the shape1 texture1 and color of the hand reveal the secrets of the soul4 ,good blood and breeding are to be discovered1 and1 though the poise of head and grace of carriage be acquired1 the contour of wrist1 palm1 and finger remains obstinately natural4 ,what the mind conceives the hands put into execution1 and what the heart wills the hand makes possible4 ,upon the palm are found more or less indications of the physical and mental attitudes of men--their appetites1 instincts1 and ambitions4 ,a narrow palm suggests feeble temperament1 lacking force of imagination1 while too broad a one denotes egotism and sensuality4 ,a nature capable of great enjoyment and the possessor of a lively imagination develops a supple and fairly generous expanse of palm2 but the hard1 thick hand ofttimes lacks intelligence4 ,knotty fingers1 when not the result of gout1 indicate originality2 the smooth taper finger means love of art and a predominance of sentiment over reason4 ,square fingers denote method1 and the spatulate show ability1 tact1 and action4 ,very rare is the psychic hand with its slim tapering fingers1 its snowy texture and wonderful softness4 ,well for the world that it is uncommon1 lacking as it does usefulness and industry4 ,that the hands are capable of improvement1 so far as texture is concerned1 is demonstrated by the secrets of my lady's boudoir4 ,there are different exercises for relaxing and contracting the muscles1 which unite in imparting suppleness and expression4 ,given over to contact with everything that can spoil1 soil1 and deform them1 how shall one keep their beauty8 ,cleanliness is the first and most important factor1 and pure castile soap is always reliable1 but frequent washings are unnecessary for softening the skin4 ,the hands should be washed only when necessary1 in neither very hot nor very cold water4 ,avoid all extremes of temperature4 ,soft water is imperative1 however1 and wheat1 bran1 or almond meal thrown in the basin will be found beneficial2 after which rub the skin with almond oil1 cold cream1 or some simple lotion4 ,there is an old-fashioned but safe method of whitening the hands4 ,take some horse chestnuts1 peel1 dry1 and then pound them in a mortar until they become a fine powder4 ,a pinch of this flour thrown into a pint of water and stirred will make it white and milky1 a delicious substitute for soap on a cold day1 when the skin is apt to chap unless great care be given to drying the hands4 ,milk is also marvelous for bleaching1 but it is a luxury not suited to all purses4 ,lemon juice may be used to remove stains from the hands4 ,tomatoes will produce the same effect4 ,for a stubborn mark1 rub gently with a piece of fine toilet pumice2 but beware of injuring the texture of the skin4 ,after a thorough cleansing comes the manicuring of the nails1 which with a little experience may be accomplished at home with excellent results4 ,the flesh surrounding the nails should be pressed back very gently to its proper place4 ,be careful not to tear or bruise it1 else a jagged appearance will result1 necessitating clipping1 which always encourages growth4 ,an orange stick is a necessary adjunct to the toilet2 by its aid the nails can be probed and cleaned without fear of injury4 ,a white crescent at the base1 a rosy tint in the middle1 and a white transparent border with a polished 7not too highly7 surface are the marks of well-cared-for nails4 ,do not have them too long1 else they are liable to break2 curve on either side1 with the deepest portion projecting just far enough to protect the ball of the finger4 ,do not scrape with pointed instruments of steel4 ,it takes a long time for a bruised surface to resume normal conditions4 ,gloves1 worn when unpleasant work is necessary1 should be loose4 ,before putting them on it is a good idea to cover the hands with a light layer of oil of sweet almonds or vaseline4 ,this prevents callous spots1 and the process of softening will be in progress during the occupation4 ,,your 8,,laugh0 ,,lines ,it was long the popular belief that wrinkles are caused chiefly by sorrow and care4 ,up pops somebody in this twentieth century to denounce that theory and to declare that the merry folk are far oftener afflicted than the sorrowful and that laughter more frequently furrows the face than tears4 ,it is a rather happy suggestion2 not that wrinkles are welcome1 but that cheerfulness is a heaven-sent gift and should be received with grateful hearts4 ,let laughter ring out loud and long4 ,it is infectious4 ,it uplifts those who hear it4 ,if it brings wrinkles1 you may be sure it displaces more hideous lines4 ,if home were made more cheerful1 the law would clutch less often at the throats of criminals and the institutions would open their doors to fewer refugees4 ,we know1 when night comes1 mothers are tired and husbands fractious with bile and business4 ,the good woman would like to sit down to an interesting book and the man to his newspaper and silence1 each feeling the comfort is well deserved from duties well performed4 ,but have they the right and is it safe to follow the natural bent8 ,boys and girls will have fun2 they will have room and place for noise and laughter and the irresponsible bubbling of youthful spirits4 ,if these be not accorded to them in their home they will surely seek and find diversion outside4 ,she is the wise mother who1 in addition to her deeper anxieties and solicitude1 draws and holds with her own largeness of spirit the expanding natures of her laughing girl and rollicking boy4 ,to do this she must be as quick to laugh as to cry with them1 recognizing the drollery of their wit and giving it welcome4 ,there is the cheerful woman who puts herself out to be pleasant to her friends4 ,meet her on the street and she will treat you to a cheery smile and a soft greeting that has a sweet little melody all its own4 ,such a woman makes the nightingales sing in one's heart4 ,she doesn't send souls into deep mourning as does the whiny woman or the grouchy person or the suffering sister with woes that bury you like an avalanche4 ,plenty of persons have troubles1 but they don't shake them out and beat the dust out of them and hang them up in the air all the time and display them for the entertainment of their acquaintances4 ,there is no such thing as being without troubles1 and when you run across a woman who gives you a smile and a bright little word don't tell yourself that it is easy for her1 that she hasn't anything to worry about4 ,one never knows4 ,she may have1 all buried in the depths of her heart1 more trouble to the square inch than you have ever heard about4 ,it doesn't pay to be grumpy4 ,not a bit of it4 ,it doesn't pay to be a member of the ,tearful ,society1 either4 ,the only thing that counts is a brave heart filled to the roof with simple1 honest charity4 ,you have seen those awful parlors1 haven't you1 in the country districts1 where the shades are always drawn and ,mme4 ,moth has garden parties in every corner of the carpet and funereal pictures hang from the wall1 and when you open the door you are struck deaf1 dumb1 blind1 and senseless with the frightful mustiness that finally chases you out in the free air8 ,some persons shut up their hearts just the same way4 ,open up the windows4 ,let sunshine fairies mob the place4 ,scatter the moths of mortal mind helter-skelter and dig out the bad-conscience corners4 ,you will have a nice1 clean1 hygienic feeling after your heart housecleaning4 ,suddenly you will find you are having a garden party there2 you will find yourself entertaining beautiful thoughts1 and you will wonder how you ever lived under the old rgime when you displayed so little hospitality4 ,it is a fine thing to know how to welcome the big feelings of life4 ,don't forget that laughter is a good tonic and a near-panacea for many ills4 ,,lotion ,,for ,,that 8,,tired0 ,,feeling ,take one-quarter pint of alcohol--the recipe can be doubled or tripled if desired--one ounce each of spirits of camphor and ammonia1 two and a half ounces of sea salt and one pint of boiling water2 mix thoroughly and always shake before using4 ,if a woman comes in tired from a day's shopping1 a long walk1 or any other wearying exertion1 apply the tonic to the face and arms1 and it will magically remove all of that 8tired0 feeling and put one in fine condition for the evening4 ,another delightful and refreshing bath water1 which is said to come from ,portugal1 is made from two and one-half ounces each of eau de rose and eau fleur d'orange1 one and a quarter ounces of eau de myrte1 one-half drachm of essence of ambergris and one-quarter drachm of essence of musk4 ,after thoroughly commingling the ingredients1 keep closely corked in a bottle for a week in the dark--it were better if it remained even two weeks--then pour off the clear liquid4 ,a little poured into the basin of water in which the face is washed will revive and freshen the complexion wonderfully4 ,,one ,,side ,,of ,,the ,,financial ,,question ,,between ,,man ,,and ,,wife ,the philosophy of clothes is a serious study1 and instead of being frowned upon by men1 who invariably associate it with wild extravagance1 it should be incorporated as first among the bylaws of home life4 ,women in many cases are largely responsible for the troubles and misunderstandings which arise1 brought about1 as they often are1 on the very threshold of married life4 ,when a husband admires the stylish appearance of his bride's traveling gown she is apt to be tempted by the irresponsible imp of mischief to answer1 8,it cost but a trifle40 ,in fact1 she may burst out with the fiction that she 8never spends money on gowns40 ,this small and unnecessary explosion may win her a tithe of praise at the moment2 but it also paves the way for an embarrassing future if she proposes to live up to the fairy tale4 ,it is curious that the most honest1 frank1 and truthful women will often hesitate or even fib when asking for domestic expenses1 and the most generous and loyal fellow in the world1 who lives to spend his dollars like the farmer sows his wheat1 looks 8concerned10 to be mild in our expression1 when the woman whom he loves and trusts looks to him for the weekly stipend4 ,the wife of a millionaire1 who never made anything but her own complexion1 boasted that her husband was under the impression that she designed and made her own gowns and bonnets4 ,this she had told him on their wedding journey1 and she could never pluck up courage to undeceive him4 ,a little honesty at the start would make the financial side of matrimony much more pleasant2 hence it is difficult to understand why a woman prevaricates when the broad way of truth is easier--unless1 indeed1 she be tied to a man who 8rows0 every time money is mentioned4 ,perhaps he doesn't mean it4 ,so few of them understand that the very need of asking hurts and humiliates1 even grieves1 a proud woman4 ,a fine1 jolly man rallied his wife once on her diffidence in this manner3 8,ashamed to come to me for anything8 ,nonsense6 ,you can come to me as you go to ,god40 ,and he never realized the supreme egotism of his speech4 ,so long as she did not smile over it1 all went well4 ,women hesitate to discuss unpleasant matters with their husbands1 and at an early stage they are made to feel that money is an extremely unpleasant subject4 ,hence they resort to all sorts of foolish subterfuges to obtain possession without open speech4 ,this does not class them among deceivers4 ,a woman is simply more careful than a man in her methods1 fearing she will give offence4 ,nature sets us an example for 8all things new40 ,she never wears the castaway leaves of past seasons4 ,there is no remade foliage on the trees1 no flaunting of spring colors in ,november4 ,the late skies are veiled in tints the summer never saw and the earth in her old age is as changeful as a merry maid in her teens4 ,the influence of dress is greater than we will acknowledge4 ,we feel better1 act better and bring more honor to those who love us when we are properly gowned4 ,an ill-dressed woman may possess the wisdom of a sage1 or the beauty of a goddess2 but among her sisters she is at a tremendous disadvantage unless she is like unto them in the glory of her raiment4 ,,should ,,he ,,marry8 ,the ,man-- ,who goes home to grumble and growl2 ,who thinks he can keep house much better than his wife2 ,who cannot remember his wife's birthday nor the anniversary of their marriage2 ,who believes that no one below the status of an angel should be his helpmate2 ,who decides his wife is 8fixed0 for the season if she has one new gown2 ,who imagines a woman's bonnet should cost about #a4ie2 ,who fancies that his wife exists for the comfort and convenience of his mother and sisters2 ,who provides himself with a family and trusts in providence to produce a home and something to eat2 ,who labors under the delusion that his wife's money belongs to him2 ,who advises his sick wife to be up and doing and she will feel ever so much better2 ,who doesn't know what a woman wants with ready cash when she has credit at a dry-goods store2 ,who forgets his manners as soon as he steps across his own threshold2 ,who thinks a dining-room carpet should last a lifetime2 ,who constantly talks about supporting a wife1 when she is working fourteen hours a day1 including ,sunday2 ,who declares it all nonsense for a woman to want a ten-cent bunch of violets when she hasn't seen a flower for five months2 ,who quotes the ,apostle ,paul on the 8woman question0 and firmly believes the mantle of the holy man has fallen upon his shoulders2 ,who looks upon his wife as a mental waste-paper basket into which he dumps the chips of ideas he has collected during the day4 ,,should ,,she ,,marry8 ,the ,woman-- ,who buys for the mere pleasure of buying2 ,who expects a declaration of love three times a day2 ,who anticipates in married life a good easy snap2 ,who thinks it cheaper to buy bread than bake it2 ,who would rather die than wear the same bonnet the second season2 ,who wants to refurnish her house every spring2 ,who stays at home only because she has no other place to visit2 ,who would rather nurse a pug dog than a baby2 ,who thinks she can get #e1jjj worth of style out of a #a1jjj salary2 ,who does not realize how many pennies1 nickels1 dimes1 quarters1 and halves there are in #a2 ,who marries in order to have some one pay her bills2 ,who thinks embroidered centre-pieces and doylies are of more importance than sheets1 pillow-cases1 and blankets2 ,who buys bric--brac for her drawing-room and borrows kitchen utensils from her neighbors2 ,who cares more for the style of her winter furs than she does for the health and comfort of her family2 ,who thinks the cook and nursemaid can run the house2 ,who weeps over the woes of the heroine in a trashy novel while ignoring domestic tragedies directly under her own nose4 ,,don',,ts ,,up ,,to ,,date ,,follow ,,rules ,,and ,,be ,,healthy ,,and ,,wise1 ,,if ,,not ,,otherwise ,don't exercise after you feel exhausted4 ,don't fail to laugh at your husband's jokes4 ,don't treat your family to a morning view of hair-curlers4 ,don't neglect the daily bath if you want a radiant complexion4 ,don't forget that diet1 quiet1 and sleep are the hand-maidens of beauty4 ,don't be afraid of sunshine and fresh air2 they give bloom and color4 ,don't wear the high collar4 ,it ruins the line and curve of the neck and hardens the flesh and often leaves its mark4 ,don't talk when you are hoarse4 ,your voice may be permanently lost or difficulties of the throat result4 ,don't ride in an open carriage or near the open window of a car after playing golf or exercising in a vigorous way4 ,don't exercise one part of the body too much and another not at all4 ,let the development be symmetrical4 ,don't become so burdened with the accumulation of knowledge that you cannot spare time for a good hearty laugh4 ,don't think any 8old dress will do for home40 ,always wear a pretty and becoming gown4 ,don't tell your husband you wish you hadn't married him4 ,the chances are that you don't wish it any more than he does4 ,don't believe you can get rid of wrinkles by filling in the crevices with powder4 ,instead1 give your face a warm bath and good scrub1 night and morning4 ,don't take a long walk or undertake much household work before breakfast4 ,vitality is not at its best early in the morning4 ,strength increases as the sun rises and one is stronger about midday4 ,,transcriber',s ,,notes3 ,italicized text is surrounded by underscores3 italics4 ,obvious typographical errors have been corrected4 ,inconsistencies in hyphenation have been standardized4 ,archaic or variant spelling has been retained4