,,la ,,cuisine ,,creole ,a ,,collection ,,of ,,culinary ,,recipes ,from ,leading ,chefs and ,noted ,creole ,housewives1 ,who ,have ,made ,new ,orleans ,famous for ,its ,cuisine ,illustration ,,second ,,edition ,,new ,,orleans3 ,f4 ,f4 ,,hansell ,,bro41 ,ltd4 ,,copyright #ahhe ,,hammond ,,press ,w4 ,b4 ,,conkey ,,company ,,chicago ,,introduction 8,la ,cuisine ,creole0 7,creole cookery7 partakes of the nature of its birthplace--,new ,orleans--which is cosmopolitan in its nature1 blending the characteristics of the ,american1 ,french1 ,spanish1 ,italian1 ,west ,indian and ,mexican4 ,in this compilation will be found many original recipes and other valuable ones heretofore unpublished1 notably those of ,gombo file1 ,bouille-abaisse1 ,courtbouillon1 ,jambolaya1 ,salade a la ,russe1 ,bisque of ,cray-fish a la ,creole1 ,pusse ,cafe1 ,cafe brule1 ,brulot1 together with many confections and delicacies for the sick1 including a number of mixed drinks4 ,much domestic contentment depends upon the successful preparation of the meal2 and as food rendered indigestible through ignorance in cooking often creates discord and unhappiness1 it behooves the young housekeeper to learn the art of cooking4 ,it is the author's endeavor to present to her a number of recipes all thoroughly tested by experience1 and embracing the entire field of the 8,cuisine10 set forth in such clear1 concise terms1 as to be readily understood and easily made practicable1 thereby unveiling the mysteries which surround her1 upon the entree into the kitchen4 ,economy and simplicity govern 8,la ,cuisine ,creole02 and its many savory dishes are rendered palatable more as the result of care in their preparation than any great skill or expensive outlay in the selection of materials4 ,the ,creole housewife often makes delicious morceaux from the things usually thrown away by the extravagant servant4 ,she is proud of her art1 and deservedly receives the compliments of her friends4 ,this volume will be found quite different from the average cook-book in its treatment of recipes1 and is the only one in print containing dishes peculiar to 8la ,cuisine ,creole40 ,,la ,,cuisine ,,creole ,,soup ,soup being the first course served at all ordinary dinners1 we make it the basis for preliminary remarks4 ,nothing more palatable than good1 well-made soup1 and nothing less appetising than poor soup4 ,now to attain perfection in any line1 care and attention are requisite1 careful study a necessity1 and application the moving force4 ,hence1 cooking in all its branches should be studied as a science1 and not be looked upon as a haphazard mode of getting through life4 ,cooking is in a great measure a chemical process1 and the ingredients of certain dishes should be as carefully weighed and tested as though emanating from the laboratory4 ,few female cooks think of this1 but men with their superior instinctive reasoning power are more governed by law and abide more closely to rule2 therefore1 are better cooks1 and command higher prices for services4 ,now1 with regard to soup making1 the first care is to have the fire brisk1 the vessel in which it is cooked thoroughly cleaned and free from odor4 ,to insure this1 keep one vessel sacred to soup as nearly as possible2 and after serving wash the pot with potash water1 or take a piece of washing soda the size of a nutmeg1 dissolve in hot water and then cleanse the vessel4 ,a good workman is known by his tools1 so also a good cook will look well to the utensils before commencing operations4 ,good results follow carefulness4 ,soup must have time to cook1 and should always boil gently1 that the meat may become tender1 and give out its juices4 ,allow a quart of water and a teaspoonful of salt for each pound of meat4 ,soup meat must always be put down in cold water4 ,skim well before it comes to the boiling point1 and again skim off superfluous fat before putting in the vegetables4 ,the vegetables most used in soups are carrots1 leeks1 parsley1 turnip1 celery1 tomatoes1 okras1 cabbage1 cauliflower1 peas and potatoes4 ,one large leek1 two carrots1 one bunch of parsley1 two turnips and a potato1 will be enough for one pot of soup4 ,one head of celery1 two leeks1 two turnips1 and five or six small potatoes will be enough another time4 ,six tomatoes skinned1 the juice strained from the seeds1 a leek1 a bunch of parsley1 and six potatoes will answer for another style2 a carrot1 some cabbage1 tomatoes1 and potatoes will do another time4 ,okra alone is vegetable enough for a gombo1 unless onion is liked with it4 ,green peas1 lettuce1 and new potatoes are enough for spring lamb soup4 ,vermicelli and macaroni are for chicken1 lamb or veal soup1 with the addition of onion if liked4 ,it is well to prepare the vegetables when the meat is put over the fire to boil2 allow a quart of water to a pound of meat4 ,trim and scrape carrots1 then cut or grate them4 ,wash parsley and cut it small4 ,pare turnips and cut them in slices a quarter of an inch thick4 ,cut leeks in thick slices4 ,cut celery in half lengths2 the delicate green leaves give a fine flavor to the soup4 ,pour boiling water on tomatoes1 which will cause the skins to peel off easily2 when cool1 squeeze out the seeds1 and reserve the juice for use in soup4 ,shave cabbage in thin slices4 ,slice okra for gombo or okra soup4 ,pare the potatoes1 shell the peas1 and cut off green corn from the cob1 for all these add fine flavor to soup4 ,to color soup brown1 use browned flour or a little burnt sugar4 ,spinach leaves give a fine green color4 ,pound the leaves1 tie them in a cloth1 and squeeze out all the juice which add to the soup five minutes before serving4 ,this is also used to give color to mock-turtle soup4 ,you may color soup red by putting in the strained juice of tomatoes1 or the whole tomato1 if it is run through a sieve2 grated carrot gives a fine amber color2 okra gives a pale green4 ,for white soups1 which are made of veal1 lamb1 and chicken1 white vegetables are best1 such as rice1 pearl barley1 vermicelli1 and macaroni2 the thickening should then be made of unbrowned flour4 ,,stock ,,for ,,soup ,stock in its composition is not confined to any set rules for any particular proportions4 ,all cook books give particular as well as general directions for its manufacture2 but all cooks know that the most economical plan is to have a general stock-pot1 where1 or into which1 you can throw any pieces of beef or any piece of meat from which gravy can be extracted--bones1 skin1 brisket or tops of ribs1 ox-cheek1 ham1 trimmings of turkey and other fowls1 pieces of mutton1 bacon1 veal1 game1 etc41 etc4 ,in fact1 anything that will become a jelly will assist in making stock4 ,to this medley of ingredients add pepper1 salt1 spices1 herbs1 carrots cut small1 onions1 and curry1 if wished1 etc41 and stew all to a rich consistency over a slow fire1 and then remove to cool4 ,when cool1 or rather cold1 every particle of fat must be removed and stock poured clear of all sediment2 it is now ready for use4 ,when very rich soup is desired1 the jelly from a cow-heel1 or lump of butter rolled in flour1 must be added to the stock4 ,,to ,,clarify ,,stocks ,,or ,,soups ,the whites of two eggs to about four quarts of stock or soup2 two pints and a half of cold water4 ,whisk the whites of two fresh eggs with half a pint of water for ten minutes2 then pour in very gently the four quarts of boiling stock or soup1 stirring it all the time4 ,place the stewpan over the fire1 and skim the mixture till clear before allowing it to boil4 ,when on the point of boiling1 stir rapidly2 then place it a little back from the fire1 and let it settle till the whites of the eggs become separated4 ,strain it through a fine cloth placed over a sieve1 and it will be clear and good4 ,,stock ,,for ,,gravies ,cut the meat from a knuckle of veal1 and put it1 with a pound of lean beef1 into two quarts of water2 add one table-spoonful of salt and a teaspoonful of pepper2 cover it close1 and let it stew until the meat is very tender2 then strain it and keep it for rich soups or gravies1 as thinning them with water spoils them4 ,always keep a pot or stewpan in which to throw all nice pieces of meat left from dinner1 also any steak1 bones1 chicken wings1 etc41 etc4 ,this makes a reserve of stock with very little fresh meat4 ,it is useful and economical1 and1 being without vegetables1 never sours4 ,in making oyster soup use a pint or so of this stock to the usual quart of oysters and a pint of milk4 ,,plain ,,beef ,,soup ,five pounds of the leg or shin of beef2 one gallon of water2 a teaspoonful of salt2 two heads of celery2 five carrots2 three onions2 four turnips2 two tomatoes1 and a bunch of sweet herbs4 ,boil four hours and a half4 ,cut the meat in two or three pieces1 and put them into a pot with a gallon of cold water1 which gradually soaks out the juices of the meat before coming to the boil4 ,salt well1 then skim as the soup heats4 ,boil slowly with a regular heat for about four hours2 then add two heads of celery1 five carrots cut small1 two tomatoes1 three onions sliced and fried1 and the sweet herbs tied up in muslin4 ,the turnips should be added half an hour before serving4 ,if any portion of the meat is required for the table1 take it from the soup about two hours before dinner4 ,let the remainder be left in the soup1 which must be strained through a hair sieve before it is served4 ,,soup ,,et ,,bouilli ,six or eight pounds of a brisket of beef2 three carrots2 four turnips2 two onions2 six cloves2 two heads of celery2 one clove of garlic2 a bunch of sweet herbs2 a little salt2 a piece of butter2 a little flour2 one ,french roll2 a tablespoonful of ,french mustard4 ,put the beef into a pot and cover it with water1 and when it boils take off the scum as it rises2 then draw it to the side of the fire to stew slowly for five or six hours1 with the carrots1 turnips1 celery1 garlic1 bunch of sweet herbs1 and the onions stuck with cloves4 ,when done lay the bouilli on a hot dish1 and strew over it some carrots1 turnips and the stalks of celery1 previously boiled and cut into shapes4 ,add to it a sauce made of a little of the soup1 thickened with flour fried in butter1 and seasoned with pepper and salt4 ,strain the soup over a ,french roll placed at the bottom of the tureen and serve4 ,the bouilli may have a spoonful of ,french mustard added to the soup sauce4 ,,broth ,,in ,,haste ,cut some rare roast meat or broiled steak very fine4 ,to a teacupful of the cut meat put a pint and a half of boiling water2 cover it1 and set it on the fire for ten minutes2 season to taste4 ,roll a cracker fine1 and put in with the meat4 ,this broth is both excellent and convenient for invalids or children4 ,,plain ,,chicken-,,broth ,,for ,,an ,,invalid ,cut a young fowl into four parts1 wash well in cold water1 put the pieces in a stewpan with one quart of cold water and a little salt2 let it boil gently1 skim it well2 add the white heart of a head of lettuce and a handful of chervil4 ,boil the broth for an hour1 then strain it into a bowl4 ,two tablespoonfuls of pearl barley added to the broth when first put on makes it quite nourishing for an invalid4 ,,crayfish-,,broth ,,for ,,purifying ,,the ,,blood ,take two pounds of the lean part of very white veal1 chop it very fine2 add to it three dozen crayfish and a handful of green chervil2 pound them together to thoroughly bruise the crayfish2 then put the whole into a stewpan1 and pour upon it three pints of cold spring water2 add a little salt1 and place the stewpan on the stove to boil4 ,after half an hour1 set it back on the stove1 and let it simmer very gently for an hour1 then strain4 ,it should be taken fasting to insure its best effect4 ,,soupe ,,maigre1 ,,without ,,meat1 ,,for ,,lent ,melt half a pound of butter in a stewpan1 put in six onions sliced2 add two heads of celery cut small1 one-half a head of white cabbage1 and a bunch of chopped parsley2 let them boil twenty minutes1 then stir in three rolled crackers2 pour in two quarts of boiling milk1 or milk and water2 let this boil up gently for half an hour1 and just before serving stir in two well-beaten eggs4 ,,chicken ,,soup4 ,,yellow ,,and ,,very ,,rich ,take two pounds of veal1 half as much beef or lamb1 and one small chicken cut up2 boil them in three quarts of water1 skim off all the scum as it rises2 slice a leek or two onions1 grate a large carrot or two small ones2 put all these to the soup2 add two tablespoonfuls of salt and one of pepper4 ,let it boil gently for two hours1 then add a spoonful of butter worked in flour2 cover this for fifteen minutes1 and serve in a tureen4 ,take the chicken into a deep dish1 put over it butter1 pepper1 and sprigs of parsley2 or you may chop the chicken up1 season with pepper1 salt1 butter1 and an egg2 form into balls1 roll them in flour1 and drop them in a few minutes before serving4 ,,veal ,,gravy ,,soup ,throw into a stewpan one pound veal cutlet1 three slices of ham1 two tablespoonfuls of lard1 and let them fry gently2 then1 before browning1 add three sliced onions1 two carrots1 two parsnips1 a head of celery1 and a few cloves4 ,let them cook slowly till lightly browned1 then add a pint and a half of boiling broth or water2 let this cook for an hour1 and then put in a cup of mushrooms2 skim and strain for use4 ,,scotch ,,barley ,,broth4 ,,cheap ,,and ,,substantial ,wash half a pound of ,scotch barley in cold water2 put it in a pot with four or five pounds of shin beef sawed into small pieces1 cover it with cold water and set it on the fire4 ,when it boils skim it well1 and then add three onions4 ,set it near the fire to simmer gently for two hours4 ,if much fat rises skim again2 then add two heads of celery and a couple of turnips cut into thin pieces4 ,season with salt1 and let it boil for an hour and a half4 ,take out the meat on a platter and cover to keep warm2 then pour the soup in a tureen and serve4 ,,consomme ,,of ,,beef ,,and ,,fowl ,take two pounds of lean beef and a fowl half roasted and cut in pieces1 put into a saucepan1 which must be filled with stock or plain broth2 skim it well1 salt it to taste1 and add two carrots1 two onions1 a head of celery or a pinch of celery seed1 also a little thyme1 a whole pepper1 mace1 and a bay leaf4 ,let it simmer gently for three or four hours1 then strain through a coarse cloth2 free it entirely from fat1 and clarify it with the white of an egg4 ,,white ,,consomme ,,of ,,fowl ,take one or two fowls1 old or young4 ,let them lie half an hour in cold water to cleanse from the blood1 then drain and put them in a pot2 fill it with water1 let it boil1 then skim it4 ,add one large carrot1 or two small ones1 two turnips1 one onion1 one head of celery1 two cloves1 a piece of mace1 a little salt4 ,let it boil gently for two hours if the chickens are young2 if old1 three hours4 ,when they are tender1 skim off the fat1 and pass the consomme through a sieve4 ,this consomme may be considered a basis for all white soups1 as well as white sauces1 and should be used instead of water for filling them up4 ,,plain ,,vermicelli ,,soup1 ,,no4 #a ,put a soup-bone1 weighing from two to three pounds1 or a brisket of beef1 into four quarts of water2 add two onions1 two carrots1 and two turnips2 salt to taste1 and place over the fire to boil for three hours2 then remove and strain2 put back on the stove1 and add a quarter of a pound of vermicelli1 and let it boil till tender2 serve with tomatoes4 ,,vermicelli ,,soup1 ,,no4 #b ,cut about four pounds of knuckle of veal1 one pound and a half of the scrag of mutton1 and a few slices of ham into small pieces2 put them into a saucepan with one onion stuck with cloves1 and four ounces of butter2 then add the carrots1 mace1 bunch of sweet herbs1 one anchovy1 and the celery4 ,mix all together1 cover it close1 and set it over the fire till all the gravy has been extracted from the meat2 pour the liquor into a bowl1 let the meat brown in the pan1 and add to it four quarts of water2 boil it slowly till it is reduced to three pints1 strain it1 and stir in the gravy drawn from the meat4 ,set it over the fire1 add the vermicelli1 one head of celery cut fine1 a little cayenne1 and salt2 boil it up for ten minutes4 ,lay a ,french roll in the tureen1 pour the soup over it1 and strew some vermicelli on the top4 ,,baked ,,soup ,cut the beef or mutton and the vegetables in pieces1 season them with salt and pepper1 and put them into a jar with a pint of peas and the ,patna rice4 ,pour in four quarts of water1 cover the jar very closely1 and set it in the oven to bake4 ,when done1 strain it through a sieve1 and serve it very hot4 ,,vermicelli ,,or ,,macaroni ,,soup ,swell a quarter of a pound of vermicelli or macaroni 7whichever is preferred7 in a quart of warm water for one hour2 then add it to some good stock or plain veal1 chicken or beef soup2 add a spoonful of butter and half a pint of stewed tomatoes just before the soup is served4 ,this is a very fine soup1 and is especially nourishing for delicate stomachs4 ,,green ,,pea ,,soup1 ,,without ,,meat1 ,,for ,,lent ,put two pints of green peas in two quarts of water1 boil until the peas are very soft2 then add three or four onions1 two heads of celery1 a carrot1 and a turnip1 all cut small2 season with salt to taste1 add a little butter1 and boil for two hours4 ,if it becomes too thick1 add one pint of boiling water4 ,the peas may be boiled the day before1 and kept over for convenience1 if desired4 ,this recipe is intended for green peas but it may be made with dried peas also1 and the longer they boil1 the better the soup will be4 ,do not add the vegetables until the day it is wanted4 ,,tomato ,,soup ,,with ,,vegetables4 ,,very ,,fine ,cut small1 three carrots1 three heads of celery1 four onions and two turnips2 put them into a saucepan with a tablespoonful of butter1 a slice of ham and a half cup of water2 let them simmer gently for an hour2 then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock1 made by boiling a beef bone in three quarts of water until the meat is tender4 ,let all boil together for half an hour1 and then add ten or twelve ripe tomatoes and a half-dozen whole peppers4 ,it should cook for another hour or so4 ,it must then be strained through a sieve or coarse cloth4 ,serve with toasted or fried bread cut in bits in the tureen4 ,this is an elegant family soup1 particularly nice in summer when the vegetables are fresh4 ,,cheap ,,white ,,soup ,chop up any remains you may have of cold veal1 chicken1 game or rabbit roasted dry4 ,grate them1 beat them in a mortar1 and rub them through a sieve4 ,then add to the panada a quart of stock1 put it into a saucepan and cook4 ,pay great attention to skimming as it boils4 ,,queen ,,victoria',s ,,favorite ,,green ,,pea ,,soup ,take two quarts of green peas1 a double-handful of parsley1 four stalks of green mint1 and a good handful of green onions4 ,have ready two quarts of veal or beef stock1 place it on the fire1 throw in the above peas1 mint and onions4 ,let them all boil2 when they are thoroughly done take them out1 drain them and pound them well together4 ,put them in the stewpan again with the liquor2 warm it and run it through a sieve4 ,add at the last moment a half pound of butter and a spoonful of sugar4 ,serve with fried bread4 ,,economical ,,green ,,pea ,,family ,,soup ,,with ,,egg ,,dumplings ,take a quart of shelled ,english peas for a large family1 but if for a small family a pint will do4 ,put on the fire a veal bone or half a chicken2 if a pint only of peas is used add any broiled steak1 bones1 nice scraps1 or a small beef marrow bone2 set it on the fire with a gallon of water and let it boil two hours4 ,then tie up in a muslin bag1 one coffeecupful of the green peas2 let the others stand in a cool place until wanted4 ,put this bag of peas into the pot with the beef and chicken stock1 and let them boil until the peas are perfectly done4 ,skim out the peas1 meat and bones1 and add the rest of the peas1 and let them boil gently4 ,while these are cooking pour the peas in the bag into a pan and mash them smoothly2 then add to them a batter made with two eggs1 a spoonful of milk and flour4 ,add to the boiling peas a spoonful of butter and a little eschalot1 if the flavor of onion is liked2 then drop the batter in gently1 a little at a time1 in small round dumplings1 and when they boil up your soup is ready to serve4 ,this is an excellent spring soup1 and is improved by adding lettuce heads1 but they must be taken out before the dumplings are put in1 as they give a dark color if left in too long4 ,,clear ,,pea ,,soup ,take two quarts of good beef or veal soup stock--which is better for being boiled the day before2 into this put a quart of young green peas1 heads of lettuce1 and a sprig of mint2 add salt and pepper to taste4 ,,dried ,,split-,,pea ,,soup ,take a good beef marrow-bone of one or two pounds weight1 or the remains of roast beef-bones and gravy2 add a slice of ham4 ,put these in a pot with a gallon of cold water2 throw in the pot two cups of split peas or small white beans1 two carrots1 two turnips1 two large onions or three small ones1 a stalk of celery cut in pieces1 a bunch of thyme1 and a teaspoonful of mixed black and red pepper4 ,when the vegetables are quite soft1 which will be in about two hours1 take the soup from the fire1 strain it through a sieve or coarse cloth2 add salt1 and put on the fire again and boil for a few moments2 then pour it over toasted bread4 ,,green ,,corn ,,soup4 ,,very ,,delicate ,cut corn from the cob until you have at least a pint2 cover it with a quart of sweet milk4 ,let it boil half an hour1 add a teaspoonful of salt1 skim it carefully1 then throw into it a piece of butter the size of a hen's-egg and pepper to suit your taste4 ,serve with rolls or toasted bread4 ,,oyster ,,soup4 ,,delicate ,take the oysters from their liquor4 ,to every quart of the liquor add a pint of water or milk 7milk is preferable72 season with salt1 pepper1 butter1 and toasted bread-crumbs that have been toasted and pounded4 ,when this has boiled1 put in a quart of oysters to two quarts of liquor4 ,let all boil a few minutes1 and serve4 ,,another ,,oyster ,,soup4 ,,very ,,strengthening ,take a knuckle of veal or a piece of lamb2 allow a quart of water and a teaspoonful of salt to each pound2 set it over the fire1 let it come to a boil1 skim it well and then set it back on the stove4 ,let it simmer for two hours4 ,this will form a fine1 strong1 nourishing stock for the soup4 ,take out the meat1 and skim the stock clear2 put in half a pound of rolled crackers and a quart of nice oysters4 ,let it boil up1 and finish by putting in a large tablespoonful of butter1 and pepper and salt to taste4 ,macaroni or vermicelli can be substituted for the crackers1 if preferred4 ,,turtle ,,soup ,,for ,a ,,large ,,company1 ,,no4 #a ,cut the head off the turtle the day before you dress it1 and drain the blood thoroughly from the body4 ,then cut it up in the following manner3 ,divide the back1 belly1 head and fins from the intestines and lean parts4 ,be careful not to cut the gall bag4 ,scald in boiling water to remove the skin and shell4 ,cut up in neat pieces and throw into cold water4 ,boil the back and belly in a little water long enough to extract the bones easily4 ,if for a large company a leg of veal will also be required1 and a slice of ham1 which must be stewed with the lean parts till well browned2 then add boiling water1 and the liquor and bones of the boiled turtle4 ,season with sliced lemon1 whole pepper1 a bunch of parsley1 two leeks sliced1 and salt to taste4 ,let this all boil slowly for four hours then strain4 ,add the pieces of back1 belly1 head and fins 7take the bones from the fins71 pour in half a pint of ,madeira wine and a quarter of a pound of good sweet butter1 with a tablespoonful of flour worked in it2 also1 a lemon sliced thin4 ,let it boil gently for two hours1 then serve4 ,in cutting up the turtle great care should be taken of the fat1 which should be separated1 cut up neatly1 and stewed till tender in a little of the liquor1 and put into the tureen when ready to serve4 ,garnish with the eggs1 if any2 if not1 use hard-boiled eggs of fowls4 ,,turtle ,,soup ,,no4 #b ,put on1 at an early hour in the morning1 eight pounds of beef or veal1 one pound of ham or bacon1 eight onions1 with pepper1 salt1 and sweet herbs to taste4 ,make a rich soup of this1 and add to it the liquor of a boiled turtle2 season very high with wine1 spice1 cayenne1 and catsup4 ,put in the flesh of the turtle1 prepared as in recipe ,no4 #a--;do not use the eyes or tongue4 ,let this boil up till tender1 and serve with force-meat balls in tureen4 ,curry powder will give a higher flavor to soups than spice4 ,,plain ,,mock-,,turtle ,,soup ,boil a calf's-head until very tender2 take out the head1 strain the liquor1 and skim off the fat when cold1 and keep till following day4 ,cut up the meat of the head and brain1 and add to the liquor2 place over the fire1 after seasoning to taste with pepper1 salt1 mace1 cloves1 sweet herbs1 and onions4 ,let it stew an hour1 then add a tumbler of white wine1 and it is ready for the force-meat balls4 ,for the balls1 chop a pound of lean veal with half a pound of salt pork2 add the brains of the calf's-head1 seasoned with pepper1 salt1 mace1 cloves1 sweet herbs1 or curry powder4 ,make into balls the size of the yolk of an egg2 boil part in the soup1 fry the rest for a separate dish4 ,,mock-,,turtle ,,soup ,,no4 #b ,put into a pot a knuckle of veal1 two calf's feet1 two onions1 a few cloves1 pepper1 allspice1 mace and sweet herbs2 cover them with water2 tie a thick paper over the pot1 or cover it close4 ,let it stew four hours4 ,remove from the fire and let it cool4 ,when cold take off the fat very nicely1 cut the meat and feet into bits an inch square1 remove the bones and coarse parts2 then place over the fire again to warm4 ,add a large spoonful of walnut catsup1 one of mushroom catsup1 a little mushroom powder1 or a few mushrooms1 and the jelly of the meat4 ,when hot1 serve with hard eggs1 forcemeat balls1 and the juice of one lemon4 ,,mock-,,turtle ,,soup4 ,,excellent1 ,,no4 #c ,clean a calf's head nicely1 split it and take out the brains2 put the head into considerably more water than will cover it4 ,let it boil gently1 and skim it carefully2 when very tender take it out and cut in small pieces4 ,put into the boiling soup three pounds of beef and a knuckle of veal with all the bones broken fine4 ,add to this four or five onions1 a carrot and turnip sliced1 and a bunch of sweet herbs4 ,let it boil gently for three hours4 ,parboil the tongue and brains of the calf's head1 and add them when the soup is nearly done4 ,let it cool and take off the fat4 ,to finish it for the table1 melt a quarter of a pound of nice fresh butter1 add a handful of flour and stir over the fire till the butter and flour are brown2 add to this a little of the soup1 a few sprigs of parsley and sweet basil2 boil it for fifteen minutes and add it to the soup1 together with two tablespoonfuls of catsup1 the juice of a lemon1 and salt to taste4 ,it is usual to add a pint of sherry4 ,when dished in the tureen1 put in two dozen egg balls4 ,,egg ,,balls ,,for ,,mock-,,turtle ,,soup ,make a paste of the yolks of four hard-boiled eggs and the white of two raw ones2 season with salt and cayenne pepper4 ,take bits of the paste the size of small marbles1 run them in flour and roll into balls2 fry carefully in butter and drop into the soup4 ,,ox-,,tail ,,soup ,cut each joint of two ox-tails with a meat-saw1 steep them in water for two hours2 then place them in a stew-pan with three carrots1 three turnips1 three onions1 two heads of celery1 four cloves1 and a blade of mace4 ,fill up the stew-pan from the boiling stock-pot2 boil this over a slow fire until done and the joints quite tender4 ,take them out1 cool them1 and clarify the broth4 ,strain this into a soup-pot1 put with it the pieces of ox-tail1 some olive shaped pieces of carrot and turnip which have been boiled in a little of the broth2 add to this when it has boiled half an hour a small lump of sugar and a little red pepper4 ,this soup is excellent1 and may be served with any kind of vegetables strained in it1 such as puree of peas1 carrots1 turnips1 or celery4 ,,rabbit ,,soup ,cut one or two rabbits into joints2 lay them for an hour in cold water2 dry and fry them in butter until they are half done2 place the meat in a saucepan with four or five onions and a head of celery cut small2 add to these three parts of cold water and a cup of peas1 either green or dry2 season with pepper and salt1 then strain and serve it4 ,some like it unstrained4 ,,remarks ,,on ,,gombo ,,of ,,okra ,,or ,,filee ,this is a most excellent form of soup1 and is an economical way of using up the remains of any cold roasted chicken1 turkey1 game1 or other meats4 ,cut up and season the chicken1 meat1 or other material to make the soup2 fry to a light brown in a pot1 and add boiling water in proportion to your meat4 ,two pounds of meat or chicken 7bones and all71 with a half pound of ham1 or less of breakfast-bacon1 will flavor a gallon of soup1 which1 when boiled down1 will make gombo for six people4 ,when the boiling water is added to the meat1 let it simmer for at least two hours4 ,take the large bones from the pot1 and add okra or a preparation of dried and pounded sassafras leaves1 called filee4 ,this makes the difference in gombo4 ,for gombo for six people use one quart of sliced okra2 if filee be used1 put in a coffeecupful4 ,either gives the smoothness so desirable in this soup4 ,oysters1 crabs1 and shrimp may be added when in season1 as all improve the gombo4 ,never strain gombo4 ,add green corn1 tomatoes1 etc41 etc41 if desired4 ,serve gombo with plain-boiled rice4 ,,gombo ,,with ,,crabs1 ,,or ,,shrimp ,to a pound of beef add half a pound knuckle of ham2 chop up both in inch pieces and fry them brown in two tablespoonfuls of boiling lard2 add to them four large crabs cut up1 or a pound of peeled shrimps1 or both if desired2 cut into this four dozen small okra pods1 one large onion1 a little red pepper1 and salt to taste4 ,let all simmer on a slow fire for about twenty minutes2 then fill up with warm water1 enough to cover the contents two inches deep4 ,let this boil for two hours4 ,if it becomes too thick1 add as much water as required4 ,if preferred a chicken can be used instead of the beef4 ,,simple ,,okra ,,gombo ,chop a pound of beef and half a pound of veal brisket into squares an inch thick2 slice three dozen okra pods1 one onion1 a pod of red pepper1 and fry all together4 ,when brown pour in half a gallon of water2 add more as it boils away4 ,serve with rice as usual4 ,,oyster ,,gombo ,,with ,,filee1 ,,no4 #a ,take a grown chicken1 fifty oysters1 and a half-pound of ham to flavor the gombo4 ,cut up two onions fine1 fry them in lard and thicken the gravy with flour2 a teaspoonful will be enough4 ,cut up the chicken and ham1 and put them to fry with the onions4 ,let all cook gently till brown1 then put in a pint of boiling water and boil the chicken until it is almost in pieces4 ,half-an-hour before dinner pour in the oysters and their liquor4 ,when ready for the table take a large spoonful of fresh powdered sassafras leaves or filee1 wet it with a little of the soup1 and stir it into the soup4 ,if not thick or ropy enough1 stir in another spoonful4 ,do not let the soup boil after the filee is put in1 but remove it from the fire1 or serve it immediately4 ,,gombo ,,filee ,,with ,,oysters1 ,,no4 #b ,fry a tablespoonful of flour in a tablespoonful of lard4 ,let it brown slowly so as not to scorch4 ,boil the liquor of two quarts of oysters1 and when it is boiling throw in a cupful of cut leeks or onions1 a large slice of ham1 some parsley1 and stir in the browned flour4 ,let this cook fifteen minutes2 then pour in two quarts of oysters4 ,let them boil a few minutes1 season with salt and pepper2 take out the parsley and sift in half a cup of dried and pounded fresh filee2 if not fresh more will be required4 ,,chicken ,,gombo ,,with ,,oysters ,take a young chicken1 or the half of a grown one2 cut it up1 roll it in salt1 pepper and flour1 and fry it a nice brown1 using lard or drippings1 as if for fricassee4 ,cut up a quart of fresh green okras1 and take out the chicken and fry the okra in the same lard4 ,when well browned return the chicken to the pot and boil4 ,add to it a large slice of ham2 a quarter of a pound will be about right for this gombo4 ,pour onto the chicken1 ham and okra1 half a gallon of boiling water1 and let it boil down to three pints4 ,ten minutes before serving pour into the boiling soup two dozen fine oysters with half a pint of their liquor4 ,let it come to a good boil1 and serve it with well-boiled rice4 ,,maigre ,,oyster ,,gombo ,take #ajj oysters with their juice1 and one large onion2 slice the onion into hot lard and fry it brown1 adding when brown a tablespoonful of flour and red pepper4 ,when thick enough pour in the oysters4 ,boil together twenty minutes4 ,stir in a large spoonful of butter and one or two tablespoonfuls of filee1 then take the soup from the fire and serve with rice4 ,,maigre ,,shrimp ,,gombo ,,for ,,lent ,boil a pint of shrimps in a quart of water2 give them only one boil up2 then set them to drain and cool1 reserving the water they were boiled in4 ,chop up three dozen okra pods1 two onions1 a pod of pepper1 and a little parsley1 and fry them brown in a little lard or butter2 add to the okra the shrimps and the strained water in which they were boiled4 ,let all boil for an hour1 and season with salt and pepper to taste4 ,when shrimp and crabs can not be procured1 half a pound of dry codfish1 soaked an hour or two1 and chopped fine1 will do very well4 ,all gombo should be thickened with a little flour--browned if preferred--and stirred in just before adding the water2 then boil an hour4 ,,crab ,,gombo1 ,,with ,,okra ,take six large crabs1 throw them in cold water for a few moments4 ,when cool cut off the limbs--while they are living if possible1 as this renders them more delicate2 clean them1 and put them to fry1 shells and all1 in a pot containing a cup of lard1 a cup of cut onions1 a small bunch of parsley1 and two tablespoonfuls of browned flour4 ,let them cook about fifteen minutes1 and then pour on them two pints of boiling water and a quart of sliced okra2 let it all stew gently for half an hour1 and add a slice of lean ham and a quart of good veal or beef stock 7made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart72 season with a teaspoonful of salt1 and same of black and red pepper1 and let all boil for half an hour4 ,this soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock4 ,,crayfish ,,bisque4 ,a ,,creole ,,dish ,parboil the fish1 pick out the meat1 and mince or pound it in a mortar until very fine2 it will require about fifty crayfish4 ,add to the fish one-third the quantity of bread soaked in milk1 and a quarter of a pound of butter1 also salt to taste1 a bunch of thyme1 two leaves of sage1 a small piece of garlic and a chopped onion4 ,mix all well and cook ten minutes1 stirring all the time to keep it from growing hard4 ,clean the heads of the fish1 throw them in strong salt and water for a few minutes and then drain them4 ,fill each one with the above stuffing1 flour them1 and fry a light brown4 ,set a clean stewpan over a slow fire1 put into it three spoonfuls of lard or butter1 a slice of ham or bacon1 two onions chopped fine2 dredge over it enough flour to absorb the grease1 then add a pint and a half of boiling water1 or better still1 plain beef stock4 ,season this with a bunch of thyme1 a bay leaf1 and salt and pepper to taste4 ,let it cook slowly for half an hour1 then put the heads of the crayfish in and let them boil fifteen minutes4 ,serve rice with it4 ,,fish ,,fricassee ,,of ,,fish ,all large fish make nice fricassee4 ,cut the fish into slices and lay it in a gravy made of fried onions1 parsley1 tomatoes and a little garlic2 fry in butter and serve4 ,add catsup if liked4 ,,to ,,fry ,,fish ,the fat from bacon1 or salt pork1 is much nicer to fry fish in1 than lard4 ,after the fish is cleaned1 wash it and wipe it dry1 and let it lie on a cloth till all the moisture is absorbed2 then roll it in flour4 ,no salt is required if fried in bacon or pork fat4 ,there must be fat enough to float the fish or they will not fry nicely1 but instead soak fat and be soft to the touch4 ,,to ,,stuff ,,and ,,bake ,,fish ,choose any of the many dressings in this book4 ,take either plain bread stuffing1 veal stuffing1 or force-meat2 fill the fish and sew it up2 put a teacup of water in the baking pan1 with a spoonful of butter and bake1 according to the size of the fish1 from thirty minutes to an hour4 ,season with pepper and salt and bake brown4 ,,croakers ,,and ,,mullets ,,fried ,have them perfectly cleaned2 trim the fins1 wipe the fish with a clean cloth1 salt and pepper each one1 and roll it in flour or fine corn meal1 and then drop it into a pot of boiling lard and bacon grease mixed4 ,when brown1 pile up on a hot dish and serve1 with any desired sauce or catsup4 ,,fillets ,,or ,,sliced ,,fish1 ,,fried ,when the fish is too large to fry whole1 cut into slices and place them in a crock2 season with pepper1 salt1 oil1 lemon juice1 and chopped parsley4 ,turn the fish in this mixture so that all parts may become well saturated with the seasoning4 ,when wanted1 drain1 wipe dry and dip each piece separately in flour2 drop into boiling lard2 take it up as it browns1 and ornament the dish with a border of fried parsley4 ,send to table with sauce to suit the taste4 ,,trout ,,stuffed ,,and ,,baked ,stuff one or more fish1 with any stuffing desired2 score them well and put in a buttered pan to bake2 season with pepper1 salt and chopped parsley1 moisten them with a little essence of mushrooms or catsup and butter4 ,baste every five minutes until they are done2 remove the fish to a hot dish4 ,throw a little wine or vinegar into the pan1 and stir it to detach the crust from the pan2 boil this sauce down1 add a little more butter and pour over the fish4 ,mushrooms are an improvement to the sauce2 but if not convenient1 tomato sauce will answer4 ,,trout ,a ,,la ,,venitienne ,after well cleaning your trout1 make slashes in the back1 and insert butter rolled in parsley1 lemon1 thyme1 basil1 chives all minced very fine2 pour some salad oil over it1 and let it lie for half an hour2 cover it with bread crumbs and chopped sweet herbs1 boil it over a clear fire which is not too quick1 and serve it with sauce ,no4 #ac4 ,,broiled ,,spanish ,,mackerel ,split the mackerel down the back2 season with pepper and salt1 rub it over with oil1 place it on a gridiron over a moderate fire and1 when browned on one side1 turn4 ,if it is a very large fish1 divide it and broil one half at a time4 ,when done1 place it on a dish1 and put butter1 parsley and lemon juice over it4 ,serve with sauce ,no4 #ac4 ,,broiled ,,flounder ,this is cooked just as the ,spanish mackerel in the preceding recipe2 and may be sent to table with the same sauce1 or sauce a l'aurore ,no4 #ad4 ,,flounders ,,and ,,mullets ,,fried ,these fish are very fine when fresh from the waters of ,lake ,pontchartrain4 ,flounder is better broiled1 but still is very nice fried4 ,clean and dry the fish4 ,do not cut them in pieces1 but score them across if very large4 ,have lard or bacon fat very hot2 roll the fish in flour and drop into the boiling fat4 ,let them cook until brown1 and serve with sauce ,no4 #ae4 ,,plain ,,boiled ,,red ,,fish ,,or ,,red ,,snapper ,wash the fish2 when cleaned1 wipe it dry and rub it over with lemon juice and salt4 ,put it in a fish kettle or other vessel to boil1 cover it with soft water and throw in a handful of salt4 ,as soon as it begins to boil1 skim it and let it simmer2 hard boiling breaks the flesh before it is cooked thoroughly4 ,when done1 lift it out of the water with a drainer1 slip it carefully on a dish and send to table with sauces ,no4 #ac and ,no4 #c4 ,,red-,,fish ,a ,,la ,,provencale ,have properly cleaned a medium sized fish2 score it deep then put in a large dish and cover with a pickle or marinade made of two sliced carrots1 two onions1 some parsley and bay-leaves1 three cloves of garlic1 pepper and salt1 the juice of two lemons1 and a gill of salad oil4 ,when thoroughly flavored1 remove the fish from the marinade and bake three-quarters of an hour1 basting frequently with wine and butter4 ,when done1 put it on a platter and keep hot4 ,add half a bottle of wine and some cayenne pepper to the marinade2 stew well and strain over the fish4 ,garnish with cut lemon1 sprigs of parsley and capers4 ,,baked ,,and ,,stewed ,,codfish ,scald for ten minutes some soaked codfish1 it should soak all night2 then scrape it white1 pick it in flakes1 and put it in a stewpan with a tablespoonful of nice butter worked into as much flour1 and milk enough to moisten it4 ,let it stew gently ten minutes2 add pepper to taste1 and serve hot4 ,slice hard-boiled eggs over it1 and sprigs of parsley around the dish4 ,if the fish is to be baked you must put it on to scald1 as above1 after soaking all night2 you must then put on double as much ,irish potatoes as the quantity of codfish4 ,boil them1 mash them1 and then pick up the codfish fine1 seasoning it with butter and pepper2 moisten it with two beaten eggs1 a little chopped onion1 and milk if necessary4 ,make it all into a large soft pat1 or cake1 smooth it with a knife blade and put it in the stove to be browned lightly4 ,,codfish ,,cakes ,soak the codfish all night1 then scald for ten minutes2 put to it an equal quantity of potatoes boiled and mashed2 moisten it with beaten eggs1 a bit of butter and a little pepper2 form it into round cakes1 about half an inch thick1 roll them each one in flour1 and fry in hot lard until they are a delicate brown4 ,the lard must be boiling1 and the cakes fried gently4 ,,cod ,,au ,,beurre ,,roux ,cod2 a little browned butter2 a little flour2 sugar2 one onion2 tablespoonful of vinegar4 ,for cod au beurre roux1 boil a piece of cod and separate it into flakes2 brown some butter1 dredge in a little flour1 and a little sugar in powder1 and in this fry some slices of onion a fine brown2 throw in the vinegar1 boil it up1 pour over the fish1 and serve it with crisp parsley4 ,,oyster ,,stuffing ,,for ,,turkey ,take three or four dozen nice plump oysters1 wash and beard them1 add to them a tumblerful of bread crumbs2 chop up a tumblerful of nice beef suet2 mix together1 and moisten with three eggs2 season with salt1 pepper1 a little butter1 a teaspoonful of mace1 and some cayenne pepper4 ,roll force-meat into cakes1 and fry them4 ,they are pretty laid around a turkey or chicken4 ,,oysters ,,stewed ,,with ,,champagne ,put into a silver chafing dish a quarter of a pound of butter2 lay in a quart of oysters2 strew over them grated bread which has been toasted1 beaten and sifted1 some cut parsley and a little pepper and salt2 cover the top with bits of butter cut thin2 pour on a pint of champagne1 cover and cook4 ,this may be done in a pan or oven4 ,,oysters ,,stewed ,,with ,,milk ,take a pint of fine oysters1 one-half pint of their own liquor and a half a pint of milk2 boil the liquor1 take off the scum2 put in a quarter of a pound of butter1 pepper and salt to taste1 and serve crackers and dressed celery with them4 ,,stewed ,,oysters ,,on ,,toast ,take the oysters from their liquor1 let it settle2 then strain and add some whole pepper1 two blades of mace1 and three cloves1 and put over a moderate fire in a block-tin covered sauce-pan2 mix a little flour with a piece of butter1 as large as a hen's egg for two dozen oysters1 and stir in the boiling liquor2 remove any scum which may rise1 then put in the oysters and let them cook for five minutes4 ,line a hot oyster dish with toasted1 well-buttered bread1 and pour over it the boiling oysters4 ,only rich juicy oysters will stew to advantage4 ,milk is always an improvement1 but in this recipe it can be dispensed with2 if1 however1 it is convenient pour in a half a pint just as the oysters are put in to boil1 as earlier it might curdle4 ,,oyster ,,toast ,a nice little dish for a luncheon or a late supper4 ,scald a quart of oysters in their own liquor1 take them out and pound or chop them to a paste2 add a little cream or fresh butter1 and some pepper and salt4 ,get ready some thin slices of toast moistened with boiling water1 and spread with fresh butter2 then1 spread over the butter the oyster paste4 ,put a thin slice of fresh cut lemon on each piece1 and lay parsley on the platter4 ,serve this very hot or it will not be good4 ,,scalloped ,,oysters4--,,no4 #a ,lay the oysters in a shallow pan or dish with a little of their own liquor1 some pepper1 salt1 chopped parsley1 butter1 and grated bread crumbs4 ,have a layer of bread crumbs on the top of the pan1 and set it in the oven to bake a light brown4 ,they should be served hot with tomato or walnut catsup poured over them4 ,,scalloped ,,oysters4--,,no4 #b ,procure any quantity of oysters desired1 and place in a baking dish2 put alternate layers of oysters and pounded crackers2 season each layer with salt1 pepper and butter4 ,when filled1 pour on enough milk to soak the crackers1 and bake forty minutes4 ,serve hot4 ,,oysters ,,fried ,take large oysters from their own liquor2 dry and lay them in a towel till you heat1 very hot1 a cup of lard in a thick-bottomed pan4 ,dip each oyster in wheat flour1 or rolled cracker1 until it will hold no more2 then lay it in the pan4 ,the fire must be moderate1 or the oysters will scorch before cooking through4 ,they will brown on one side in five minutes1 then turn them4 ,oysters may be dipped in beaten egg and rolled cracker1 and then fried4 ,,oyster ,,pickle4 ,,very ,,easy ,,and ,,nice ,wash four dozen oysters2 let them be fine and large1 with plenty of their own liquor4 ,pick them carefully1 strain their liquor and to it add a dessertspoonful of pepper1 two blades of mace1 a tablespoonful of salt1 and a cup of strong wine vinegar4 ,simmer the oysters in this five minutes1 then put them in small jars4 ,boil the pickle again1 and when cold add a cup of fresh vinegar2 and fill up the jars1 cork them1 and set away for use4 ,,veal ,,sweetbread ,,and ,,oyster ,,pie ,the sweetbread of veal is the most delicate part of the animal4 ,boil it tender1 season with pepper1 salt and butter2 put in two dozen oysters2 thicken their juice with a cup of cream1 a tablespoonful of butter1 the yolks of two hard-boiled eggs1 and a tablespoonful of flour4 ,pour all in a deep pan1 and cover with paste and bake4 ,if there is too much liquid1 keep it to serve with the pie1 if necessary1 when baked4 ,after baking1 the pie is sometimes too dry4 ,,beefsteak ,,and ,,oyster ,,pie ,cut three pounds of lean beefsteak4 ,salt1 pepper and fry quickly so as to brown without cooking through2 then place in a deep dish4 ,get four dozen oysters1 beard them1 and lay them in the pan over the beef2 season with salt and pepper4 ,take the gravy in which the steaks were fried1 pour out some of the grease2 dredge in a tablespoonful of flour1 let it brown and add to it a pint of good beef broth1 then put in a wine-glassful of mushroom catsup1 some of ,harvey's or ,worcestershire sauce2 heat it1 and let it boil up a few times1 then pour it over the oysters and steak4 ,when the gravy has become cool1 cover the pie with a good puff paste1 and bake it for an hour and a half4 ,,fricassee ,,of ,,crabs ,take six nice fat crabs1 wash them1 and while alive chop off the claws2 then clean the rest of the crabs carefully and lay them in a dish4 ,chop up two onions fine1 fry them in a tablespoonful of butter and lard mixed2 when brown and soft stir in a large spoonful of flour1 which must also brown nicely2 throw in some chopped parsley and a little green onion1 and when they are cooked pour on a quart of boiling water--this is the gravy4 ,now put in the crabs without parboiling4 ,let them simmer in the gravy for half an hour1 and serve with boiled rice4 ,parboiling crabs destroys their flavor2 they should be alive to the last moment4 ,,soft-,,shelled ,,crabs1 ,,fried ,clean the crabs properly1 dip them into rolled cracker1 and fry them in hot lard salted4 ,they must be dried carefully before frying1 or they will not brown well4 ,serve with any favorite sauce4 ,,to ,,dress ,a ,,turtle ,cut off the head and let it bleed well4 ,separate the bottom shell from the top with care1 for fear of breaking the gall bag4 ,throw the liver and eggs1 if any1 into a bowl of water4 ,slice off all the meat from the under-shell and put in water also2 break the shell in pieces1 wash carefully and place it in a pot2 cover it with water1 and add one pound of middling or flitch of bacon with four chopped onions4 ,set this on the fire to boil4 7,if preferred1 open and clean the chitterlings or intestines also--some use them47 ,let this boil gently for four hours2 keep the liver to fry4 ,while the under-shell is boiling1 wash the top-shell neatly1 cut all the meat out1 cover it up and set it by4 ,parboil the fins1 clean them perfectly2 take off the black skin and throw them into water4 ,now cut the flesh removed from both shells into small pieces2 cut the fins up2 sprinkle with salt1 cover and set them by4 ,when the pot containing the shells1 etc41 has boiled four hours1 take out the bacon1 scrape the shell1 clean and strain the liquor1 pour back in the pot about one quart1 and put the rest by for the soup 7,turtle ,soup ,no4 #b74 ,pick out the nice pieces strained out1 and put with the fins in the gravy4 ,add to the meat one bottle of wine1 one gill mushroom catsup1 one gill of lemon pickle1 cloves1 nutmeg1 salt1 pepper1 and one pound fresh butter rolled in flour4 ,stew together2 take out the herbs1 thicken with flour and put in the shell to bake with a puff paste around it4 ,trim with eggs4 8,,grenouilles ,,frites10 ,,or ,,fried ,,frogs ,use only the hind-quarters of the frogs4 ,after washing them in warm water1 soak well2 then put them into cold vinegar with a little salt1 and let them remain one or two hours1 after which throw them into scalding water1 and remove the skin without tearing the flesh4 ,wipe them dry1 dust flour on them and fry in butter or sweet oil1 with plenty of chopped parsley4 ,when brown1 dust pepper and a little salt over them1 and garnish with crisped parsley4 ,stewed frogs are seasoned with butter1 wine1 beaten eggs and parsley chopped fine4 ,,terrapin ,like crabs and lobsters1 terrapins are thrown alive into boiling water and let boil till the outer shell and toe-nails can be removed4 ,then wash and boil them in salted water till the fleshy part of the leg is tender4 ,put them in a bowl or deep dish1 take off the second shell1 remove the sand bag and gall bladder1 and cut off the spongy part4 ,cut up the meat1 season it with salt1 pepper1 cayenne and mace1 thicken with butter and flour1 and cook4 ,just before serving put in a gill of sherry wine for every terrapin1 and pour all over hot buttered toast4 ,,cold ,,meats ,,and ,,how ,,to ,,serve ,,them ,,to ,,serve ,,pickled ,,oysters ,take them from the pickle jar1 put them into a glass dish1 and ornament it with the tender1 delicate leaves of celery and parsley4 ,serve with bread and butter sandwiches4 ,,to ,,serve ,,meat ,,or ,,chicken ,,pie ,lay a fringed napkin in a waiter or plate larger than the dish in which the pie is baked2 set the pie on it2 turn up the edges of the napkin against it1 and put sprigs of parsley or delicate green leaves of celery on the edge of the plate to keep the napkin in place4 ,a ,,nice ,,way ,,to ,,serve ,,cold ,,meat ,cut cold roast beef in slices1 put gravy enough to cover them1 add two tablespoonfuls of wine or catsup4 ,if there is not enough gravy1 make more by putting hot water and a good bit of butter1 with a spoonful of browned flour4 ,let it stew gently4 ,if liked1 a sliced leek with a bunch of parsley may be added4 ,serve mashed potatoes with it4 ,this is equal to beef a la mode4 ,,glazing ,,for ,,tongue1 ,,hams1 ,,etc4 ,boil a shin of beef and a knuckle of veal for twelve hours in three or four quarts of water4 ,put in spices1 herbs1 and vegetables1 the same as for soup2 keep it boiling till it is reduced to a quart1 then strain through a sieve and put away for use4 ,this makes fine gravies1 and is extremely useful to finish off baked hams1 tongues1 and cold roasts4 ,,braised ,,tongue ,,with ,,aspic ,,jelly ,boil the tongue until tender1 then place it in a stewpan with two onions1 a head of celery1 four cloves1 and salt and pepper2 cover it with the liquor it was boiled in2 add to it a glass of brandy1 a tablespoonful of sugar1 a blade of mace1 a bunch of thyme1 and a bunch of parsley4 ,let it simmer gently for two hours4 ,take out the tongue1 strain the liquor it was boiled in1 and add to it a box of ,cox's gelatine which has been soaked in a goblet of cold water4 ,heat it and pour over the tongue4 ,serve cold4 ,,seasoning ,,for ,,sausage ,,meat ,chop up and run your sausage meat through the cutter1 and to every pound of the ground meat1 allow a tablespoonful of salt1 a teaspoonful of mixed black and red pepper1 a quarter of a teaspoonful of saltpetre1 and a half cup of sage and sweet marjoram4 ,if you prefer it you may substitute for the sage some thyme and summer savory4 ,,seasoning ,,for ,,stuffing ,,veal1 ,,pig ,,or ,,turkey ,when much seasoning is required it is well to keep it prepared on hand4 ,it should always be kept well stopped4 ,dry a pound of salt2 grind an ounce of white or black pepper2 dry and powder two ounces of thyme and one of sweet marjoram2 grate one ounce of nutmeg1 and mix with half a pound of bread crumbs dried in a slow oven1 three eggs1 a quarter of a pound of butter or suet1 and a cup of finely chopped parsley4 ,,liver ,,and ,,ham ,,forcemeat ,,for ,,stuffing ,take a calf's liver1 or the livers of three or four turkeys1 or geese2 lay them in cold water1 till ready to use them2 cut with them the same quantity of fat ham or bacon2 throw them into a saucepan1 and let them fry a good brown2 season with salt1 pepper1 spices1 chopped mushrooms1 parsley and three shallots4 ,when soft1 chop them fine1 or else pass them through a sausage grinder4 ,this recipe can be used for raised pies1 or as an addition to turkey stuffing4 ,,aromatic ,,spices ,,for ,,seasoning ,,meat ,,pies1 ,,etc4 ,take an ounce each of mace and nutmeg1 two ounces of cloves1 two of pepper corns 7whole pepper will do71 marjoram and thyme1 each one ounce1 bay leaves half an ounce4 ,dry the herbs well first2 put the spices and herbs in a paper closely folded1 to keep in the aroma1 and place them in a slow oven to dry for an hour1 or two2 then pound and sift them1 through a sieve4 ,cork tightly4 ,,truffles ,,and ,,chestnut ,,stuffing ,,for ,a ,,pig ,many persons like truffles for stuffing for a roast pig2 they should be mixed with fat bacon1 livers of veal or fowl1 sweet herbs1 pepper1 salt and butter4 ,chestnut stuffing is prepared by roasting sixty chestnuts4 ,remove their hulls while hot1 and pound them fine1 add four ounces of butter1 run this through a sieve1 and add to it a few green onions1 or chives1 sweet basil1 parsley and thyme2 grate in a nutmeg1 put in pepper and salt1 and bind it with three eggs4 ,stuff the pig with it and serve with tomato sauce4 ,,liver ,,and ,,truffle ,,stuffing ,,for ,a ,,pig ,,or ,,turkey ,pare and cut into small pieces a pound of truffles1 put them into a stewpan with a large spoonful of butter1 one-half pound of fat bacon1 chopped very fine2 add a spoonful of black pepper1 a clove of garlic1 a little salt1 a bunch of sweet basil and thyme1 dried and powdered2 add also half a pound of nice veal liver1 boiled and grated4 ,set this all on the fire1 let it cook until the truffles are soft1 then mash with a wooden spoon2 take it off to cool it1 and stuff the pig with the forcemeat4 ,baste the pig with sweet oil1 which is better than butter4 ,it is supposed the pig comes from the butchers all ready for stuffing and baking4 ,if the stuffing is desired for a turkey1 add a quarter of a pound of bread crumbs and two beaten eggs1 and baste the turkey with butter1 instead of oil4 ,,nice ,,forcemeat1 ,,for ,,stuffings1 ,,etc4 ,take equal quantities of cold chicken1 veal and beef2 shred small and mix together2 season with pepper1 salt1 sweet herbs1 and a little nutmeg1 i4 e41 if intended for white meat or anything delicately flavored1 but if meant for a savory dish add a little minced ham1 and garlic2 pound or chop this very fine 7it is well1 and saves trouble1 to run it through a sausage chopper71 and make it in a paste with two raw eggs1 some butter1 marrow or drippings2 stuff your joint1 or poultry1 and if there is some not used1 roll it round the balls1 flour them and fry in boiling lard4 ,this is a nice garnish for a side dish4 ,,sauces ,,for ,,meats ,,and ,,game ,,no4 #a4--;,,duck ,,sauce ,boil six large onions2 change the water two or three times1 while it is boiling1 which takes away the strong taste4 ,when soft1 chop and put them in a saucepan with two large spoonfuls of butter1 a little pepper and salt2 now add either mushroom catsup1 a cup of vinegar or a cup of wine1 whichever is preferred4 ,,no4 #b4--;,,brown ,,onion ,,sauce ,,for ,,poultry1 ,,etc4 ,slice three onions after peeling them2 fry them a bright brown in a spoonful of butter2 sprinkle a little flour in1 and let it brown also2 add salt1 pepper1 and also sage1 if for goose or duck1 and parsley and thyme if for chickens or roast meat2 add a cup of the liquor in which the fowl was cooked1 let it boil up and add a tablespoonful of catsup4 ,,no4 #c4--,,mushroom ,,sauce ,peel and wash the mushrooms1 cut them in small pieces1 and put them in a saucepan2 cover them with water1 and let them boil soft2 then stir in butter1 mixed in flour1 until it is thick enough to form a nice sauce2 add pepper and salt4 ,,no4 #d4--,,mint ,,sauce ,,for ,,spring ,,lamb ,wash carefully a cup of tender green spearmint1 chop it fine1 and mix with it half a cup of sugar and a cup of good vinegar4 ,,no4 #e4--,,white ,,onion ,,sauce ,peel and boil six white onions1 and when tender pour off the water2 chop the onions small1 and add to them a cup of hot milk1 a large spoonful of butter1 and pepper and salt to taste4 ,thicken with a little flour if preferred4 ,,no4 #f4--,,tomato ,,sauce1 ,,plain ,peel and slice twelve tomatoes1 pick out the seeds2 add three pounded crackers1 salt and pepper2 stir twenty minutes and serve4 ,,no4 #g4--;,,cranberry ,,sauce ,stew cranberries till soft2 when soft1 stir in sugar2 scald a few minutes and strain1 or not1 just as you please2 it is good either way4 ,,no4 #h4--,,salad ,,sauce ,,or ,,dressing ,,for ,,lettuce ,take the yolks of two hard-boiled eggs1 rub them to a paste in a bowl with a tablespoonful of mustard and one of sweet cream2 add gradually two tablespoonfuls of sweet oil2 when well mixed add the yolk of a raw egg1 to give the paste a delicate smoothness2 a little salt1 a spoonful of sugar1 and one tablespoon and a half of fine vinegar4 ,,no4 #i4--,,sauce ,,piquante ,,for ,,cold ,,meat ,slice two onions1 fry them in butter2 put them in a stewpan with a carrot1 some sweet herbs1 such as dried thyme or marjoram1 two eschalots1 some parsley and a clove of garlic2 dredge in a spoonful of flour4 ,when the carrot is perfectly done1 mash it in the stewpan with a wooden spoon1 and when smooth add to it a cup of soup stock4 ,when this boils up1 throw in a cup of strong vinegar4 ,add salt and pepper1 and strain4 ,,no4 #aj4--;,,butter ,,and ,,flour ,,sauce ,,or ,,white ,,sauce ,mix a tablespoonful of butter and one of flour2 mix over the fire1 with a cup of cold water1 stirring all the time4 ,when this boils1 take a quarter of a pound of fresh butter1 if for a number of guests1 and stir in the butter quickly1 adding a cup of cold water by degrees1 to keep the butter from oiling2 finish with the juice of a lemon1 and strain4 ,it must be served hot1 and made only a few moments before it is wanted4 ,it gets oily if kept long4 ,add a spoonful of chopped parsley4 ,,no4 #aa4--;,,caper ,,sauce ,,for ,,boiled ,,mutton1 ,,etc41 ,,etc4 ,take half a pint of butter sauce and add two tablespoonfuls of capers and a little salt4 ,,no4 #ab4--,,parsley ,,and ,,butter ,,sauce ,take half a pint of butter sauce ,no4 #aj1 and add half a cup of chopped parsley and the juice of one lemon4 ,pour hot water on the parsley before chopping4 ,,no4 #ac4--,,lemon ,,sauce ,,for ,,fish ,to half a pint of butter sauce ,no4 #aj1 add the juice of a lemon and another lemon sliced2 take out the seeds1 and let all boil together4 ,this is good with broiled ,spanish mackerel or pompano1 also with broiled fish4 ,,no4 #ad4--,,sauce ,a ,l',,aurore1 ,,for ,,fish ,pound the spawn of a lobster very smooth1 with a small piece of fresh butter1 and press it through a sieve in the white sauce and a large spoonful of lemon juice1 and set it over a clear fire to simmer for a minute or two1 taking care it does not boil4 ,,no4 #ae4--,,sauce ,,froide ,mince quite fine some parsley1 chervil1 tarragon1 chives and burnet2 mix them in five or six tablespoonfuls of oil1 or three yolks of hard-boiled eggs rubbed down smooth2 add two tablespoonfuls of vinegar1 some made mustard1 salt and pepper2 beat all together until it is smooth and thick1 and serve in a sauce-boat4 ,a good sauce for fish4 ,,no4 #af4--;,,chestnut ,,sauce ,,for ,,turkey ,,or ,,fowls ,take half a pint of veal stock2 half a pound of chestnuts2 peel of half a lemon2 a cupful of cream or milk2 a very little cayenne and salt4 ,remove the dark shell of the chestnuts1 and scald them until the inner skin can be taken off4 ,then put them into the saucepan with the stock1 the lemon peel cut very thin1 some cayenne and salt4 ,let it simmer till the chestnuts are quite soft4 ,rub it through a sieve2 add the seasoning and cream1 and let it simmer for a few minutes1 taking care it does not boil1 and stirring constantly4 ,,no4 #ag4--,,white ,,celery ,,sauce ,,for ,,boiled ,,poultry ,take six heads of celery1 cut off the green tops1 slice the remainder into small bits and boil in half a pint of water until it is tender2 mix three teaspoonfuls of flour smoothly1 with a little milk4 ,add six spoonfuls more of milk1 stir it in2 add a little salt and a small piece of butter4 ,on boiling take off4 ,,no4 #ag4--;,,celery ,,puree ,,for ,,turkey ,chop up six or eight heads of celery1 boil them a few minutes2 drain and put them in a saucepan1 with half a pound of butter1 some white soup stock1 a little sugar1 pepper and salt2 cook till soft1 then strain it through a sieve1 heat it again and add a cup of milk or cream4 ,,no4 #ah4--,,white ,,cucumber ,,sauce ,,for ,,meats ,take four or five cucumbers2 three-quarters of a pint of veal stock2 the yolks of three eggs2 a little cayenne pepper and salt4 ,peel and take out the seeds from the cucumbers1 cut them into very small pieces and put them into a sauce-pan with the stock and seasoning1 and simmer it slowly until they are tender4 ,then stir in the yolks of the eggs well beaten4 ,make it very hot1 but do not let it boil2 and serve it up quickly4 ,,no4 #ai4--;,,eggs ,,and ,,butter ,,sauce ,boil six eggs hard2 when cold1 peel them and put them into a cup of butter1 melted2 mix with a little flour1 make it hot1 stir in pepper and salt4 ,some people like lemon1 and many require walnut catsup4 ,this is left to personal taste4 ,,no4 #bj4--,,wine ,,sauce ,,for ,,venison ,,or ,,mutton ,take from the stock pot a pint of the soup2 let it boil down to half a pint2 season with a dozen cloves1 a teaspoon of salt1 and a little pepper2 then stir in a cup of wine1 or of currant jelly4 ,,no4 #ba4--,,savory ,,jelly ,,for ,,cold ,,turkey ,,or ,,meat ,put in the pot two pounds of beef2 if you have veal or beef bones1 break them and throw them in also1 but they require longer boiling to dissolve the gelatine4 ,put in half a pound of sweet ham or bacon1 add all the sweet herbs1 such as thyme1 basil1 parsley and marjoram2 last of all1 salt and pepper to taste4 ,boil for three or four hours4 ,when it is sufficiently boiled1 take off1 strain1 and put away to cool4 ,take off all the fat and sediment1 and clarify by throwing into it the whites and shells of three eggs2 add three blades of mace and a cup of wine or lemon juice4 ,place it again on the fire1 let it boil a few times1 and strain it through a jelly-bag4 ,when well made it is delicious with cold turkey1 and under the name of 8aspic jelly10 figures in the finest ,french cooking4 ,,no4 #bb4--,,tomato ,,sauce1 ,,rich ,,and ,,very ,,fine ,take a dozen large ripe tomatoes1 pick off the stalks2 extract the seeds and watery juice by squeezing them in the hand4 ,place the pulp in a stewpan with four ounces1 or a quarter of a pound1 of raw ham1 cut into cubes2 a dozen small eschalots and a bunch of thyme or parsley4 ,throw in a little butter1 and fry all gently until the tomatoes soften sufficiently to be passed through a strainer4 ,mix this puree with a cupful of good soup-stock or other soup2 add the strained juice of the tomatoes1 and let boil fifteen minutes1 then set it by to clarify4 ,serve it hot4 ,when canned tomatoes are used1 omit the first directions4 ,,no4 #bc4--;,,brown ,,oyster ,,sauce ,prepare this just as white oyster sauce 7,no4 #bd72 only you use brown gravy instead of cream1 as in white oyster sauce4 ,,no4 #bd4--,,white ,,oyster ,,sauce ,put three dozen oysters in a stewpan1 without their juice1 which save2 mix with the oysters1 half a pound of butter1 thickened with flour 7work it well with a spoon72 season with cayenne pepper and salt1 and thin with a cup of milk or cream1 and a cup of oyster juice4 ,boil altogether for ten minutes4 ,,no4 #be4--,,oyster ,,sauce ,,for ,,boiled ,,turkey ,put three dozen oysters in a stewpan2 save their liquor in a bowl2 mix with the oysters half a pound of butter and flour1 worked together1 and season with cayenne pepper and salt2 thin this now with the liquor from the oysters and a cup of cream4 ,let it boil ten minutes and serve on the turkey4 ,,no4 #bf4--,,sauce ,,piquant ,put a large spoonful of sweet butter in a stewpan1 slice into it two onions1 two carrots1 a little thyme1 two cloves1 two eschalots and a bunch of parsley2 add1 if liked1 a clove of garlic4 ,let them cook until the carrot is soft1 then shake in a little flour2 let it cook five minutes more1 and add a cup of beef or veal stock1 and half a cup of strong vinegar2 skim and strain through a sieve4 ,add salt and pepper when boiling4 ,this is nice on cold meat4 ,,no4 #bg4--,,stock ,,for ,,soups ,,or ,,gravies ,break the bones of a knuckle of veal1 add to it a pound of lean beef and a half pound of lean ham2 stew in two quarts of water until it is reduced to one4 ,if for gravy1 add to it two carrots1 two turnips and two heads of celery4 ,when the vegetables are soft1 strain and keep for use4 ,water added to gravies spoils them4 ,,no4 #bh4--;,,egg ,,sauce ,,with ,,lemon ,boil six eggs2 when cold1 take off the shells1 and slice them into a cup of melted butter2 add pepper and salt1 and stir constantly while heating4 ,add the juice of a lemon1 or vinegar1 or catsup as preferred4 ,this sauce is equally good for boiled fish or poultry4 ,,no4 #bi4--;,,horseradish ,,sauce ,to a spoonful of mustard add three tablespoonfuls of vinegar and a little salt2 if you have it1 put in two spoonfuls of cream4 ,grate into this as much horseradish as will thicken it2 then mash a clove of garlic and your sauce is ready4 ,,no4 #cj4--,,to ,,keep ,,horseradish ,grate the root1 and pour strong vinegar over it1 and bottle4 ,this is fine for roast meat4 ,,no4 #ca4--,,sauce ,,robert ,cut into small pieces four large onions2 brown them with three ounces of butter and a spoonful of flour4 ,when yellow-brown1 pour on them half a pint of veal1 or beef gravy1 or soup2 let all simmer for half an hour2 season with salt and pepper1 and at the moment of serving1 add a dessertspoonful of made mustard4 ,,no4 #cb4--,,piquant ,,tomato ,,sauce ,mash half a dozen ripe tomatoes 7pick out the seeds71 put them in a stewpan with sliced onions1 and a little meat gravy2 let them simmer1 till nearly dry1 then add half a pint of brown gravy1 left of cold meat1 and let it cook twenty minutes4 ,strain and season with cayenne pepper1 salt and lemon juice4 ,tarragon vinegar may be used instead of the lemon juice4 ,,no4 #cc4--;,,cream ,,sauce ,put a quarter of a pound of butter in a stew-pan1 with a small tablespoonful of wheat flour1 a teaspoonful of chopped parsley1 and the same of young onions1 or eschalots1 chopped fine2 add a saltspoonful of salt1 and the same of pepper1 and a grated nutmeg4 ,mix these well together1 then add a glass of cream1 or rich milk1 set it over the fire1 and stir it with a silver spoon until it is ready to boil2 if it is too thick1 add more milk4 ,this sauce should be stirred for fifteen minutes4 ,extract of celery improves it4 ,serve with boiled rabbits1 meat or poultry4 ,,no4 #cd4--;,,apple ,,sauce ,peel1 quarter1 and core some rich1 tart apples2 add a very little water1 cover and set them over the fire2 when tender1 mash them smooth1 and serve with roasted pork1 goose1 or any other gross meat4 ,,no4 #ce4--;,,cranberry ,,sauce ,wash and pick a quart of cranberries2 put them into a stew-pan1 with a teacupful of water1 and the same of brown sugar2 cover the pan and let them stew gently for one hour2 then mash them smooth with a silver spoon2 dip a quart bowl in cold water1 pour in the stewed cranberries1 and leave till cold4 ,serve with roast pork1 ham1 turkey or goose4 ,,no4 #cf4--,,savory ,,sauce ,,for ,a ,,roast ,,goose ,a tablespoonful of made mustard1 half a teaspoonful of cayenne pepper1 and three spoonfuls of port wine4 ,when mixed1 pour this 7hot7 into the body of the goose before sending it up4 ,it wonderfully improves the sage and onions4 ,,no4 #cg4--;,,fried ,,peaches ,,for ,,sauce ,take peaches1 not fully ripe1 wash and wipe them2 then cut them in slices a quarter of an inch thick1 and fry in the pan1 after pork4 ,serve with the meat4 ,this is a ,south ,carolina dish4 ,,no4 #ch4--;,,fried ,,apples ,,as ,a ,,relish ,wash fine1 fair apples without paring2 cut them in slices an eighth of an inch thick1 and fry in hot lard1 or pork fat4 ,serve with fried pork4 ,,no4 #ci4--,,rich ,,lemon ,,sauce1 ,,for ,,puddings ,boil a fresh lemon in plenty of water1 until a straw will penetrate it1 then cut it in slices1 and each slice in quarters2 add a teacupful of sugar1 and the same of butter1 with a large teaspoonful of wheat flour worked into it2 put all together into a stew-pan1 and stir in gradually half a pint of boiling water2 keep it over the fire for ten minutes1 stirring it all the time1 then serve with half a nutmeg grated over4 ,,no4 #dj4--;,,hard ,,sauce ,beat a quarter of a pound of butter to a cream1 then stir into it half a pound of pulverized white sugar1 and beat it until it is light4 ,a wineglass of wine or brandy may be added4 ,grate nutmeg over it4 ,put it on ice if the weather is warm4 ,,no4 #da4--,,to ,,keep ,,horseradish ,,for ,,sauce ,grate a quantity in season1 and keep it in bottles filled with strong vinegar4 ,a clove of garlic added to each bottle is an improvement4 ,,no4 #db4--,,to ,,make ,,good ,,vinegar2 ,,no4 #a ,mix a quart of molasses in three gallons of rain water2 add to this1 one pint of sharp yeast4 ,let it ferment and stand four weeks2 you will then have good vinegar4 ,,no4 #dc4--;,,another ,,way ,,to ,,make ,,vinegar2 ,,no4 #b ,to make good pickles or sauces of several kinds1 good vinegar is required4 ,to a gallon of water put two pounds of coarse brown sugar2 boil and skim it for half an hour4 ,put it in a tub or jar to ferment2 add to it in the tub a slice of raised wheat-bread soaked in yeast4 ,it can be bottled off or put in a cask in a week or two1 but must be left unstopped1 and the bung covered with muslin to keep out insects4 ,,no4 #dd4--,,to ,,make ,,good ,,vinegar ,,for ,,pickles ,to a gallon of whisky add four pounds of brown sugar1 a cup of yeast1 and seven gallons of water4 ,put it into a demijohn or keg4 ,if you set the vinegar in ,april1 it will be good in ,november to pickle with4 ,cover the mouth of the vessel with muslin1 to keep out flies or insects1 which trouble and sometimes ruin vinegar while making4 ,when sharp and clear1 bottle it4 ,,no4 #de4--,,to ,,make ,,good ,,and ,,cheap ,,vinegar ,take three quarts of molasses1 add to it eight gallons of rain water2 turn the mixture into a clean cask1 shake it well two or three times1 throw in a few spoonfuls of good yeast1 or two yeast cakes2 place the cask in a warm place1 and in ten days throw in it a sheet of common brown paper1 smeared with molasses2 it should be torn into narrow strips4 ,this paper seems necessary to form mother1 in making vinegar1 unless you use whisky to commence the fermentation2 then paper is not necessary4 ,,entrees ,,kidney ,,and ,,mushroom ,,stew ,cut the kidneys into slices1 wash and dry them carefully2 pepper and salt them1 roll them in flour1 and fry in butter till of a delicate brown color4 ,pour some plain beef stock1 or beef gravy1 in the pan2 add a chopped onion1 and stew for half an hour2 then put in a cupful of mushrooms1 and cook for fifteen minutes4 ,mushroom catsup will serve as a substitute4 ,use one-half the quantity of catsup4 ,,stewed ,,lamb ,,chops ,,with ,,green ,,peas ,season the chops with pepper and salt2 roll in flour and fry to a pale brown4 ,when done1 if the chops are very fat1 pour some of it into the stock-pot and cover the chops with boiling water4 ,parboil a pint of green peas2 add them to the chops1 together with a large spoonful of sweet butter4 ,dredge in a spoonful of flour1 and let all stew gently for half an hour4 ,,irish ,,stew ,take from one to three pounds of loin of mutton1 or ribs of beef2 cut it into chops2 add by weight as many white potatoes1 sliced1 as there is beef4 ,throw in from two to six chopped onions1 according to size1 some pepper and salt1 and a large spoonful of butter to each pound of meat4 ,let all stew gently for two hours and serve with boiled rice or macaroni4 ,,pigeon ,,stew ,pick and wash the pigeons1 stuff them with bread crumbs1 parsley1 pepper1 salt and butter mixed2 dust with flour1 and put into a pan to brown4 ,add butter and a little soup-stock or gravy4 ,stew gently until tender4 ,before dishing add a glass of wine if approved1 if not1 a little more stock1 if the gravy has become too thick4 ,,tripe ,,with ,,mushrooms ,clean and parboil tripe before cooking4 ,when it is white and tender1 cut it into pieces suitable to fry2 pepper and salt it1 and dip it in flour or rolled cracker1 then drop it into hot bacon fat4 ,when browned on both sides1 take up and make a gravy of some of the fat in which it was fried1 a little flour1 and a wineglass of good vinegar4 ,pour this around the tripe and serve with mushrooms4 ,,stewed ,,tripe1 ,,plain ,cut a pound of tripe in long narrow pieces1 lay it in a stew-pan and add a cup of milk1 or milk and water1 a piece of butter as large as a hen's egg1 a tablespoonful of flour sifted in1 a bunch of parsley1 and a green onion1 if desired4 ,cook slowly for nearly two hours4 ,,to ,,fry ,,tripe ,,brown ,it must be thoroughly boiled and tender1 or no frying will make it good4 ,let it be perfectly cold1 cut it in pieces1 roll each piece in salt1 pepper and flour1 and fry brown in bacon grease4 ,frying tripe in lard makes it tasteless4 ,when nicely brown take it up1 dredge a little flour in the gravy1 and put in a half cup of vinegar4 ,serve in a sauceboat1 or pour over the tripe as preferred4 ,,scallops ,,of ,,mutton1 ,,with ,,mushrooms 8,sautez10 or fry the scallops brown1 then pour off the fat1 add a glass of wine1 a dozen button mushrooms1 three ounces of truffles cut in pieces1 and a cup of broth1 or the stock of plain soup without vegetables4 ,simmer gently1 and finish by adding the juice of a lemon4 ,,hashed ,,beef1 ,,plain ,slice some beef in very thin pieces1 season with pepper and salt1 and shake a little flour over it4 ,next1 chop a medium sized onion and put it 7without the beef7 into a stew-pan with a tablespoonful of mushroom or tomato catsup4 ,boil for a few minutes1 then add a pint of broth stock1 or gravy-soup2 boil it down to half the quantity4 ,five minutes before serving1 throw in the cold sliced beef2 let it boil five minutes and serve on toasted bread4 ,,sandwiches4 ,,very ,,fine ,take half a pound of nice sweet butter1 three tablespoonfuls of mixed mustard1 the same of sweet oil1 a little salt1 pepper and the yolk of an egg4 ,put it over the fire and stir till it thickens2 set it by to cool and chop fine some tongue or boiled ham4 ,cut the bread thin1 then spread on the dressing and over it put a layer of ham or tongue4 ,press the slices of bread hard together1 trim the edges and garnish with curled parsley4 ,,sandwiches ,,of ,,various ,,kinds1 ,,for ,,pic-,,nics ,home-made bread cuts better for sandwiches than baker's bread1 so if you wish the sandwiches very nice1 it is better to make a loaf at home4 ,for bread and butter sandwiches1 cut the bread very thin1 spread it evenly with sweet butter1 and lay the buttered sides together4 ,lay them in circles on a plate and put parsley on top of them4 ,sandwiches may be made with cheese sliced and placed between the buttered bread1 or with hard-boiled eggs sliced or chopped1 and put between4 ,the best are made with boiled smoked tongue or ham1 with ,french mustard spread over the butter4 ,,to ,,make ,,french ,,mustard ,put on a plate an ounce of the best mustard1 add to it salt1 a clove of garlic or a few tarragon leaves4 ,mince the garlic1 stir it in1 and pour on vinegar till it is of the proper thickness for use4 ,,veal ,,hash ,,for ,,breakfast4 ,,very ,,nice ,take a pint cup of cold veal cut small1 dredge it with a spoonful of flour1 and add a piece of butter the size of a hen's egg4 ,put all in a stew-pan with half a pint of water2 cover up and put it on the stove2 let it simmer for an hour at least1 stir it occasionally and add to it some parsley and sweet herbs4 ,just before serving add a teacup of milk1 and serve on toasted bread4 ,,plain ,,veal ,,and ,,ham ,,pie4 ,,easily ,,made ,cut a pound of veal and a pound of ham into slices1 salt them slightly2 chop a cupful of mushrooms1 a bunch of parsley1 some eschalots1 and fry them lightly2 add to them a pint of soup stock1 boil it together for five minutes and pour it into the piepan where you have placed your ham and veal4 ,put a dozen hard-boiled yolks of eggs in among the contents of the pie1 cover it with a nice paste and bake it one hour and a half4 ,,fricandellons ,,of ,,cold ,,veal ,,or ,,mutton ,mince the meat very fine1 soak a thick slice of bread in boiling milk1 mash it1 and mix it with the cold meat2 add a beaten egg 7or two if you have more than a quarter of a pound of meat71 some chopped parsley and thyme1 a little grated lemon peel1 pepper and salt2 make this into cakes1 and fry in butter or lard4 ,serve them dry on a serviette1 accompanied with a gravy made from the bones of the minced meat which must be cooked with an onion1 a little butter and flour1 and milk2 when brown it is ready4 ,,veal ,,and ,,ham ,,raised ,,pie1 ,,or ,,timbale ,lard two pounds of lean veal well with strips of fat bacon1 and add two pounds of ham4 ,line a deep pan or mould with rich paste2 lay in the bottom of this a layer of liver forcemeat1 then the veal and ham1 and so on in alternate layers1 till the dish is full4 ,season between each layer with thyme1 bay leaf1 marjoram1 or any dried and pounded sweet herbs2 fill up the hollow places1 and cover the pan with paste4 ,decorate the top of the pie with cut dough leaves2 make a hole in the top to pour in the gravy1 and let out the steam4 ,egg the top of the pie and bake it for three hours2 withdraw it from the oven1 and place the point of a funnel in the hole in the top1 and pour in about a pint of good gravy or veal consomm4 ,this should be eaten cold4 ,it will be jellied all through if cooked enough4 ,,veal ,,salad ,,for ,,lunch ,to a pint of minced veal add three heads of celery4 ,pour over this a dressing made of the yolks of four hard-boiled eggs1 a tablespoonful of dry mustard1 and a large spoonful of olive oil4 ,when this dressing is well beaten and perfectly smooth1 add to it slowly 7to keep from curdling7 four tablespoonfuls of good wine vinegar1 a little cayenne and salt4 ,garnish the dish with parsley and celery leaves4 ,,veal ,,sweetbreads1 ,,with ,,tomatoes ,set over the fire two quarts of ripe tomatoes2 stew slowly1 and strain through a coarse sieve4 ,add to them four or five sweetbreads1 well trimmed and soaked in warm water2 season with salt and cayenne pepper4 ,thicken with three spoonfuls of flour and a quarter of a pound of butter1 mixed2 cook slowly till done1 and just before serving stir in the beaten yolks of three eggs4 ,,veal ,,loaf ,,for ,,lunch ,,or ,,tea ,mince cold roast veal as fine as possible2 add a fourth part as much fat ham1 a cup of grated bread1 or cracker crumbs1 and two well-beaten eggs to bind the crumbs together2 season with salt1 and pepper 7black and red71 mix and form it into a loaf4 ,glaze the outside with yolk of egg1 and sprinkle over it fine cracker crumbs4 ,bake half an hour1 and serve with gravy made from the bones1 etc41 of the veal4 ,serve the gravy hot4 ,,minced ,,veal ,,and ,,poached ,,eggs ,one pound of cold veal chopped very fine4 ,boil half a pint of sauce till it begins to thicken or glaze2 then add a cup of cream and the minced veal2 season with pepper and salt4 ,when dished put six poached eggs around it1 alternately with slices of red tongue or ham4 ,this is a nice breakfast dish1 and uses to advantage the cold meats from the day previous4 ,,calf ,,or ,,pig ,,brains ,,fried ,wash the brains in salt water1 and wipe dry and dip in wheat flour or in beaten egg and then in bread crumbs4 ,fry in butter or lard1 and season with pepper1 salt and lemon sliced4 ,,calves' ,,and ,,pigs' ,,feet ,,fried ,,in ,,batter ,wash and cook the feet tender1 the day before using4 ,when wanted1 wash and roll them in a little flour to dry4 ,set them by1 and make a batter of flour1 eggs1 milk1 and a little salt and pepper 7one egg is sufficient to two feet72 take out the largest bones and roll the feet in batter1 or lay them in a pan with hot lard1 and pour the batter over them4 ,fry a delicate brown and serve on toast4 ,,calf',s ,,head ,,boiled ,,or ,,baked ,have a head nicely cleaned1 and soak it in salt and water to make it look white4 ,remove the eyes4 ,take out the tongue and salt it4 ,of the brains make a separate dish4 ,to boil the head put it in a pot of lukewarm water and boil till very tender4 ,serve with sauce made of butter1 flour and water1 some lemon juice and tomatoes4 ,if to bake1 dredge flour over it1 put on bits of butter1 season with pepper1 salt1 and sweet herbs1 set in a hot oven and baste with the water in which it was boiled4 ,,potted ,,calf',s ,,head ,boil a calf's head or half a beef's head with a cow-heel until very tender4 ,when done1 pick out all the bones and chop the meat and tendons very fine2 strain the liquor they were boiled in1 and set it away to cool2 skim off the fat and pour the jelly over the meat4 ,season with a teaspoonful of black pepper1 salt1 and thyme1 powdered2 boil all together for a few minutes1 and pour into bowls or jelly moulds4 ,serve with parsley4 ,add a little garlic if the flavor is liked4 ,,collared ,,calf',s ,,head ,,with ,,brains4 ,,cold ,,dish ,boil half1 or the whole calf's head1 as you require4 ,cover it with water and let it simmer for two hours2 take it up1 remove the bones1 and put them back into the broth2 let it continue to stew1 adding to it sage leaves1 and an onion4 ,cut the meat of head and brains into a stew-pan1 adding to it some slices of ham1 pepper and salt1 the chopped tongue and an eschalot2 let these cook two hours4 ,the brains should be beaten up with two eggs1 before putting them in1 which should be the last thing4 ,then pour all in a mould and fill up with the liquor from the head1 which should be boiled to a jelly4 ,,curry ,,of ,,cold ,,roast ,,fowl ,take two large onions1 two apples1 two ounces of butter1 a dessertspoonful of curry powder or paste1 half pint of gravy or soup-stock1 one spoonful of lemon juice and two tomatoes4 ,fry the fowl and the onions in butter to a light brown color2 stew the apples1 or fry them also4 ,put all1 onions1 apples1 gravy and fowl1 with the tomatoes and lemon juice into a stewing pan and let it stew thirty minutes2 then serve with boiled rice4 ,if curry paste is used instead of curry powder1 no lemon is required4 ,,welsh ,,rarebit ,cut a pound of cheese in slices a quarter of an inch thick1 fry them together five minutes in butter1 then add two well-beaten eggs1 a little mustard and pepper2 stir it up and send it to table hot1 on slices of buttered bread4 ,,ham ,,toast ,,for ,,luncheon ,beat the yolk of an egg with a tablespoonful of sweet milk2 set it on the fire to warm1 and thicken it with grated or finely chopped ham2 let it simmer a few moments and pour it on buttered toast4 ,this is for one person4 ,,winter ,,dish ,,of ,,baked ,,beans ,,and ,,pork ,this is a very heavy dish1 but nourishing1 and it is well to know how to cook it1 as it is economical4 ,pick the beans1 wash them1 and put them to soak over night in plenty of water4 ,in the morning pour this water off and put the beans in a kettle of cold water2 place them on the fire and let them simmer till quite tender4 ,take them up and drain them2 when thoroughly drained1 put them in a baking pan with a large piece of salt pork2 score the pork and lay it deep in among the beans1 not upon them4 ,pour boiling water over them and bake till brown4 ,if in a range1 leave them in all night4 ,this constant change of water improves the beans very much1 and makes them less flatulent4 ,,mutton1 ,,beef ,,and ,,hams ,,remarks ,,on ,,boiling ,,meats ,meat1 whether fresh or salted1 smoked or dried1 should always be put on the fire in cold water4 ,dried meats should be soaked before boiling4 ,the delicacy of meat and fowls is preserved by carefully skimming while they are boiling4 ,,stuffed ,,ham ,smoked hams are much liked stuffed with spices and sweet herbs1 which the only kind of stuffing a salt ham will admit1 as bread1 crackers or oysters would sour before the ham could be used4 ,if you wish to stuff a ham1 look at the recipe for 8,aromatic ,spices for seasoning ,meat1 ,pies1 etc40 ,soak your ham all night1 scrape it nicely1 and boil it half an hour to make the skin tender2 then take it from the pot1 gash it all over1 introduce as much of the pounded spices as the incisions will hold1 and then close the skin over the gashes and boil in the same manner1 with vegetables thrown in1 as in recipe for boiled ham4 ,,baked ,,ham ,soak and clean your ham1 boil it with onions1 cloves1 parsley and sweet herbs until it is nearly done1 then let it cool in its own liquor2 when cold1 pull off the skin and place the ham in the oven gate1 with a little sugar and bread crumbs over it till it is brown4 ,if it is to be eaten hot1 serve with vegetables and some acid or piquant sauce2 if cold1 send up savory jelly1 ,no4 #ba4 ,,to ,,boil ,a ,,ham ,run a knife1 or skewer1 into the thickest part of the ham next the bone2 if the knife comes out clean the ham is good1 if it smells rank and smears the knife the ham is not good4 ,select your ham1 then1 according to this rule1 and when good lay it in cold water2 scrape and wash it carefully1 and let it remain in the water all night4 ,in the morning1 when the water--enough to cover the ham--is nearly boiling lay the ham in1 and keep the water in a simmer4 ,when it has boiled about an hour throw in two carrots1 four onions1 two heads of celery1 a sprig of parsley1 two or three blades of mace and four cloves4 ,if the ham is very salty1 it is well to change the water before putting in the seasoning4 ,to obtain tenderness and mellowness the ham must not be allowed to boil hard1 only simmer4 ,too much heat hardens all meat1 especially salt meat4 ,when the ham is done set it off in its own water1 let it cool in it2 by this means it will retain its moisture4 ,when cool take it out1 skin it1 and dredge sugar over it1 set it in the oven till it browns1 or hold a hot shovel over it4 ,,daube ,,glacee ,,of ,,beef1 ,,for ,,cold ,,suppers ,take a thick round of beef--from four to six inches is the best size--make holes in it and stuff them with salted pork or bacon2 roll each piece1 before it is drawn through the beef1 in pepper1 salt1 sugar1 and vinegar1 with minced parsley1 and a very little minced garlic4 ,if the weather is cold it will be better to keep the meat till the next day before cooking it4 ,boil two calf's feet or four pig's feet until they drop to pieces2 pick out the bones and strain the liquor2 set it away to jelly1 or put it on ice to make it jelly4 ,the next morning1 put one half the jelly in a large stew pan1 then add the beef1 and cover it with the remainder of the jelly4 ,paste the pan over very tight or cover it extremely well1 so that none of the flavor can escape4 ,cook this about four hours2 when done1 take out1 cover with the liquor1 and set it aside till it is jellied4 ,this is delicious to eat cold1 for suppers and collations4 ,,boiled ,,brisket ,,of ,,beef1 ,,stuffed ,a piece weighing about eight pounds requires five or six hours to boil4 ,before boiling the beef make a dressing of bread crumbs1 pepper1 butter1 salt1 sweet herbs1 mace1 and an onion1 all chopped fine and mixed with a beaten egg4 ,put the dressing between the fat and the lean of the beef2 sew it up to keep the dressing in4 ,flour a cloth1 tie the beef up tight in it1 and let it boil five or six hours4 ,,round ,,of ,,beef ,,stewed ,,brown ,make incisions in the beef and stuff with chopped onions1 salt1 pepper1 and sweet basil1 thyme and parsley4 ,dredge the meat with flour1 lay some slices of bacon over it1 and put it to brown in a close oven4 ,slice two turnips1 four carrots1 four salsifies1 three stalks of celery and two onions2 add a quarter of a cup of tomato catsup or two large tomatoes2 season with salt and put all in the oven to cook with the meat4 ,after it has been cooking in the oven two hours and is brown1 add a cup of water with the vegetables4 ,cover again closely1 and let this stew for one or two hours more1 or until the meat and vegetables are tender4 ,,to ,,fry ,a ,,steak ,,to ,,taste ,,as ,,if ,,broiled ,it sometimes happens that when the fire is low and the coals gone out1 you are called on to cook a steak4 ,then get up a quick blaze in the stove with some kindlings4 ,put in a pan1 over the blaze1 a little butter2 when it is hot lay in your steak2 let it fry quickly2 while frying cover the pan4 ,work some butter1 salt and pepper together in a tin pan1 and when the steak is done to taste1 let it lie in this mixture a few minutes1 and then serve4 ,do not salt a steak until it is cooked as salt will toughen it and draw out its juices4 ,,round ,,of ,,beef ,a ,,la ,,baronne ,boil a fat round of beef for half an hour1 take it up and put in a deep dish2 cut gashes in the sides of the meat1 put pepper and salt into each gash2 fill the dish the meat is in with claret wine2 set it in to bake1 adding as it goes in the stove three blades of mace1 a cup of pickled capers1 or nasturtiums1 three white onions cut small1 and a bunch of parsley cut fine4 ,stew or bake all together until the meat is tender4 ,toast some slices of bread very brown1 lay them in the bottom of a dish1 lay in the beef and pour the gravy around it1 unless it is preferred in a sauce boat4 ,,roasted ,,beefsteaks ,tenderloin or porterhouse steaks are the best for broiling4 ,have a clear fire of coals to broil on2 rub the gridiron with a little fat of the meat2 lay on the steak without salting1 let it broil gently until one side is done1 then turn4 ,catch the blood as you turn it1 to make the gravy rich4 ,if the steak is a large firm one1 take a quarter of a pound of butter and work into it pepper and salt4 ,when the steak is done lay it on to this seasoned butter1 keep it hot until the butter melts1 turn the steak in it a few times1 put the blood with the gravy1 and serve hot1 with tomato sauce or catsup4 ,,to ,,roast ,,beef ,,in ,a ,,stove ,a fine roasting piece of beef may1 if properly managed1 be baked in a stove so as to resemble beef roasted before a large1 open fire4 ,prepare the meat as if for roasting1 season it well with salt1 pepper1 and a little onion if liked4 ,set the meat on muffin rings1 or a trivet in a dripping pan1 and pour into the pan a pint or so of hot water to baste the meat with4 ,keep the oven hot and well closed on the meat2 when it begins to bake1 baste it freely1 using a long-handled spoon2 it should be basted every fifteen minutes2 add hot water to the pan as it wastes1 that the gravy may not burn2 allow fifteen minutes to each pound of meat unless you wish it very rare4 ,half an hour before taking it up1 dredge flour thickly over it1 baste freely and let it brown4 ,take the meat from the pan1 dredge in some flour and seasoning if needed2 throw into the gravy a cup of water1 let it boil up once1 and strain into a sauce boat or gravy tureen4 ,,leg ,,of ,,mutton ,,boiled ,a ,l',,anglaise ,select a fat1 fine leg of mutton1 put it on the fire in warm water2 when it boils skim it1 and let it simmer gently for two hours and a half2 throw in a tablespoonful of salt4 ,when the mutton is done garnish with turnips mashed in cream1 butter1 pepper and salt1 and send it to table with a sauce boat of caper sauce ,no4 #aa4 ,,roast ,,leg ,,of ,,mutton ,select a fine1 fat leg1 cut holes in it1 and lard it with fat bacon2 season with parsley1 pepper1 and salt and put it to bake in a slow oven4 ,roast it for two hours1 and serve with tomato sauce4 ,,mutton ,,stuffed ,,with ,,mushrooms ,chop up half a pint of mushrooms1 put them in a stew pan with some chopped parsley and onion1 and a tablespoonful of grated lean and same of fat ham2 season with salt and pepper1 add the yolks of four eggs1 stir it all together1 and introduce it in the leg by taking out the bone or by making incisions in the mutton4 ,bake very brown1 froth it up by dusting flour over it1 and serve with a good brown gravy1 in which some currant jelly is melted4 ,sauce ,no4 #bh is very nice for stuffed leg of mutton4 ,,mutton ,,haunch ,let it lie in vinegar and water a few hours before it is put to cook4 ,when wanted1 rub it all over with pepper and salt1 and when going to put it in the oven1 cover it with a paste made of flour and water1 to keep in the juices while baking2 allow fifteen minutes to each pound of mutton4 ,when half done1 take off the flour paste1 baste the meat well and dredge flour over it4 ,half an hour before serving1 stir into the pan a quarter of a pound of butter1 baste the meat freely1 dredge flour over it again1 and brown4 ,serve with port wine and jelly in the gravy1 or if preferred1 use one of the sauces mentioned for roast mutton4 ,,mutton ,,that ,,will ,,taste ,,like ,,venison ,take a hind quarter of lamb or mutton2 rub it well all over with brown sugar1 half a pint of wine1 and same of vinegar4 ,let it stay in this pickle for a day or two1 if the weather is cold4 ,when it is wanted1 wash it1 dry it1 and roast it1 or it may be cut into steaks1 or made into a pie like venison4 ,sugar is a great preservative1 and gives a finer flavor than salt1 which hardens delicate meats4 ,salt drains out the juices of mutton or lamb4 ,,fowls ,,and ,,game ,,boiled ,,chicken ,after the chickens are cleaned and trussed fold them in a nice white cloth1 put them in a large stew-pan and cover them with boiling water2 boil them gently1 and skim carefully as long as any scum rises2 let them simmer slowly as that will make them plump and white1 while fast boiling will make them dark and lose flavor4 ,when done lay them on a hot dish1 and pour celery1 oyster1 or egg sauce over them4 ,serve some also in a boat1 as it keeps hot longer than when poured over the fowls4 ,boiled tongue or ham should be served with boiled chicken4 ,if the chicken is not very tough1 an hour or an hour and a quarter is sufficient to boil it4 ,,country ,,fried ,,chickens ,take a young1 fat chicken1 cut it up1 pepper and salt it1 dredge it over with flour1 and set it by while you mix a cup of lard1 and some slices of fat bacon in a frying pan4 ,let the lard get very hot1 then drop in a few pieces of the chicken1 always allowing room in the pan for each piece to be turned without crowding4 ,as fast as you fry the pieces1 put them on a dish over hot water to keep the heat in them while you make the gravy4 ,pour off some of the grease the chicken was fried in1 and then dredge into the frying pan some flour1 let this brown nicely and then pour into it a cup of sweet milk1 little at a time2 let it froth up1 and then place your chicken back into the gravy for three minutes4 ,if you like the chicken brown and dry1 pour the gravy under it on the dish for serving4 ,,boiled ,,chickens ,,with ,,stuffing ,truss and stuff the chicken as for roasting1 dredge it all over with wheat flour1 and put it in a pot of boiling water2 take the pot off the fire for five minutes after the chicken is put in1 or the skin will crack2 then let it boil gently according to its age and weight1 an old fowl requiring twice as long to boil as a young one2 allow fifteen minutes to the pound4 ,take off all the scum as it rises1 and when done serve with hard-boiled egg sauce1 or parsley1 or oyster sauce4 ,this is a nice way to cook a fat old chicken1 as it is much more tender and nourishing than baked1 for if the chicken is old baking toughens it4 ,,stew1 ,,or ,,fricassee ,,of ,,chicken ,clean and wash the chicken1 cut it up as for frying1 lay it in a stew-pan with water to cover it2 add a teaspoonful of salt and half as much pepper2 set it to boil very gently1 take off all scum as it rises4 ,when the chicken is tender1 which will be in an hour1 take a teacup of butter1 a tablespoonful of flour worked in it1 and a bunch of parsley1 put them in the stew-pan with the chicken2 let all stew twenty minutes1 and serve on toasted bread4 ,egg-balls around the toast add much to the beauty of this dish4 ,,chicken ,,fricassee ,a ,,la ,,marengo ,cut the chicken up as for a fricassee1 put it in a sauce-pan with a wineglassful of salad oil1 and allow it to cook rather briskly for twenty minutes2 then put in with it a quarter of a pound of truffles cut up1 a bunch of parsley1 six chives or small green eschalots1 a bruised clove of garlic1 and pepper and salt2 let them stew for twenty minutes2 then pour off the oil and take out the parsley4 ,if only one chicken is used1 throw in half a pint of button mushrooms1 a ladleful of brown gravy sauce1 and the juice of a lemon4 ,garnish this dish with pieces of fried bread and large crayfish4 ,,roast ,,chickens ,draw them and stuff with rich bread and butter stuffing2 baste them with butter and a little fat bacon1 seasoned with sweet herbs2 brown nicely1 and serve with their own gravy made by sifting in a tablespoonful of flour and a cup of hot water2 add a little chopped parsley1 and serve with hard-boiled eggs on the dish with the chickens4 ,,chicken ,,saute ,,with ,,oyster ,,sauce ,cut up the chicken as for frying1 roll each piece in salt1 pepper1 and sifted flour1 and fry a light brown4 ,pour off most of the grease the chicken was fried in1 and in the same pan put three dozen oysters with a pint of their juice1 and a spoonful of lemon juice4 ,let them simmer a few minutes1 and serve with pieces of fried bread around the dish4 ,,cold ,,chicken ,,escalloped ,mince cold chicken without the skin1 wet it with gravy or hot water 7gravy is best71 and season with salt and pepper4 ,to the minced meat of one chicken1 put two ounces of sweet1 fresh butter1 cut small4 ,rub tin or silver scallop pans with butter1 strew over the bottom powdered cracker1 lay the minced chicken in1 strew cracker over the top1 and bake in a hot oven long enough to brown the top4 ,serve with celery or pickle4 ,,to ,,broil ,a ,,chicken ,clean it as usual and split it down the back1 break the breast-bone with a stroke of the potato beetle1 spread it out flat and lay it on the gridiron over clear coals2 put the inside of the chicken to the fire first4 ,put a tin cover over it1 let it broil quickly until nearly done1 then turn it and finish without the cover4 ,when nicely browned take it on a dish1 season it with salt and pepper1 and butter it freely2 turn it once or twice in the butter and serve it hot4 ,,chicken ,,curry ,cut up the chicken and stew as usual for the table4 ,when done add a tablespoonful of curry powder4 ,serve rice with the dish4 ,,chicken ,,pie1 ,a ,,la ,,reine ,cut two chickens up as for frying1 lay some veal cut in small pieces in the bottom of your pie dish1 cut up over the veal a slice of fat ham2 on this place your chickens2 place hard-boiled yolks of eggs in among the chicken4 ,take half a pint of white sauce1 made with butter1 flour1 and milk or water2 pour this over the chickens1 season with a cup of chopped mushrooms1 some parsley1 pepper and salt 7a good pie can be made if you omit the mushrooms and ham1 but not so rich as this recipe72 now cover your pie with a good paste1 and bake for an hour or two4 ,,plain ,,chicken ,,pie ,take two nice chickens1 or more if they are small1 cut them up as for frying1 and put them in a pot to stew with some slices of fat meat4 ,let them cook for half an hour1 then add a few onions and four ,irish potatoes sliced small1 so that in cooking they may be thoroughly dissolved in the gravy4 ,season with pepper1 salt1 a little parsley1 and a quarter of a pound of sweet butter4 ,when it is cooked well there should be gravy enough to cover the chickens4 ,if you want it very nice1 beat up two eggs1 and stir into the stew with half a pint of milk4 ,line a five-quart pan with a crust made like soda biscuit1 only more shortening2 put in the chickens and gravy2 then cover with a top crust4 ,bake until the crust is done and you will have a good chicken pie4 ,,chicken ,,pot ,,pie ,cut up a chicken1 parboil it1 save the liquor it was boiled in4 ,wash out the kettle1 or take another one1 and in it fry three or four slices of fat salt pork1 and put it in the bottom of the dish in which the pie is to be made2 then put in the chicken and the liquor1 also a piece of butter the size of a teacup1 and sprinkle in some pepper2 cover with a light crust and bake an hour4 ,,boned ,,turkey ,chop up one pound of white veal1 with a pound of fat bacon2 season high with chopped mushrooms1 parsley1 pepper1 salt1 and a bunch of sweet herbs2 when chopped fine1 pound them in a mortar or pass them through a sausage grinder2 add to this the yolks of three eggs1 and place it by in a basin for use4 ,peel a pound of truffles1 and cut up a boiled smoked tongue1 a pound of fat bacon1 or a pound of calf's udder or veal4 ,next bone a turkey1 or two fine capons1 or fowls1 and draw the skin from the legs and pinions inside4 ,take the turkey on a napkin--it is now limp and boneless--cut slices from the thick breast and place it on the skin where it seems to be thin1 distribute the flesh of the fowl as evenly as you can on the skin2 season it slightly with pepper and salt4 ,spread a layer of the prepared force-meat in the basin1 let it be an inch thick2 then place the cut-up tongue1 bacon and veal1 lay a row of chopped truffles and a layer of the force-meat until the skin is covered1 or as full as it will hold4 ,it must be sewed up the back1 the ends tied1 like a cushion1 or roly-poly2 to do this you must butter a cloth and put it tightly over the turkey skin1 as it will be quite too tender to stand the cooking1 etc41 unless supported by a napkin4 ,tie it up tightly and place it in a round stewpan with the bones and any trimmings of veal or poultry at hand1 add to it two boiled calf's feet1 or an ounce of gelatine1 two onions stuck with four cloves1 a bunch of parsley1 six green onions1 a bunch of sweet basil1 and a bunch of thyme1 two blades of mace1 and a dozen pepper corns1 or whole peppers2 moisten all with half a pint of wine or brandy4 ,warm this up and put in your tied-up gelatine1 pour over it as much white veal stock as will cover it well1 put it back in the stove to simmer gently for two hours and a half2 let the gelatine get cold in its own seasoning1 and then take it out and put it under a weight while you remove the stock or gravy2 take off all the cold grease from the surface and clarify with eggs in the usual way4 ,when the gelatine is quite cold1 remove the weight1 take it from its napkin1 wipe it and glaze it1 and place it on a dish4 ,decorate it with the strained gravy1 which should have been placed on ice as soon as clarified and strained4 ,it will now be a firm jelly2 if not1 put it on ice again1 and trim the boned turkey or fowls with it4 ,gelatines of turkeys1 geese1 capons1 pheasants1 partridges1 etc41 are made in the same way4 ,this is from the finest source1 and will repay any one who tries to make this magnificent dish4 ,it has never1 to my knowledge1 been given in an ,american cook-book1 as it was obtained from one who was ,chef de ,cuisine to a crowned head of ,europe4 ,,wild ,,turkey ,if the turkey is old1 or tough1 it must be boiled one hour before being stuffed for baking4 ,then stuff it with oysters1 bread and butter1 and season with pepper and salt2 baste with butter1 and the juice of the turkey4 ,make the gravy by putting in the pan a pint of oysters1 or button mushrooms1 throw in a cup of cream1 or milk1 salt and pepper1 and send to table hot1 with the turkey4 ,a ,,plain ,,way ,,to ,,cook ,a ,,turkey ,,by ,,roasting ,make a dressing to suit you2 there are several to choose from in this book1 made from bread1 or forcemeat4 ,stuff the turkey1 season it with salt1 pepper1 and a little butter1 dredge it with flour and put it in the oven2 let the fire be slow at first1 and hotter as it begins to cook4 ,baste frequently with butter2 when the turkey is well plumped up1 and the steam draws toward the fire1 it is nearly done2 then dredge again with flour1 and baste with more butter until it is a nice brown4 ,serve with gravy and bread sauce2 some like chestnuts stewed in the turkey gravy1 and served with it4 ,a very large turkey will take three hours to roast1 one of eight pounds will take two hours4 ,,roast ,,turkey ,a ,,la ,,perigord ,for this purpose choose a fine young hen turkey2 make an incision at the back of the neck1 and through this take out the entrails1 as the turkey looks so much nicer than when otherwise cut4 ,cut away the vent1 and sew up the place with coarse thread2 singe off the hairs and scald the legs to get off the black skin1 if the skin is black1 as it sometimes is4 ,the neck should be cut off close into the back1 and the crop left entire2 some cooks can do this and some think it too much trouble4 ,break the breast bone and take it out4 ,lay a little salt on the turkey1 and cover it up1 while you prepare the stuffing4 ,wash three pounds of truffles1 if the hen turkey is a large one2 if it is small two pounds will do4 ,peel the truffles and slice them2 throw them into water1 and scald them2 add two pounds of fat ham1 or bacon1 also the turkey liver1 and a quarter of a pound of veal liver2 season this with pepper1 salt1 nutmeg1 chopped thyme1 and a clove of garlic4 ,set the stew-pan1 containing all these ingredients1 on a slow fire1 and let them cook for an hour1 stirring them occasionally1 with a wooden spoon4 ,mash them all up and let it get cool2 when cool1 stuff the turkey full of the truffle dressing1 and fill the crop also2 sew it up carefully1 and tie it with a string1 then truss the turkey1 and if time allows1 put it away for the next day4 ,it should then be roasted1 keeping it well basted with the liquor the truffles were boiled in1 and butter added to it4 ,,boiled ,,turkey ,,and ,,celery ,,sauce ,draw a fine1 young turkey hen1 and remove the angular part of the breast bone2 take two pounds of fat veal dressing and stuff the turkey with it4 ,put over the fire to cook the veal1 bones1 and turkey giblets1 to make some white soup stock2 season this and let it boil until you want to put the turkey on to cook4 ,now truss your turkey and put it in a boiling pot with a carrot1 two onions1 a head of celery1 and a bunch of sweet herbs2 now pour over the turkey the stock from the veal and giblets2 cover with it1 if enough2 if not1 put in water to cover it and set it to boil2 when it has boiled one hour1 put it on the back of the stove1 and let it simmer and braise1 until dinner4 ,take off any strings that may look badly2 dish it up4 ,pour over it a well-made puree of celery1 or oyster sauce1 and send to table4 ,this is an elegant mode of serving turkey4 ,,boiled ,,turkey ,,with ,,oyster ,,sauce ,clean and truss it the same as for baking4 ,stuff the turkey with oysters1 bread crumbs1 butter and mace1 all mixed and seasoned4 ,put it on the fire in a kettle of water not hot1 but slightly warm2 do not drop it into boiling water or it will break the skin and spoil the appearance of the turkey4 ,cover it close1 and when the scum rises take it off4 ,let the boiling continue for one hour1 then put the pot containing the turkey on the coolest part of the stove1 and let it simmer for half an hour4 ,serve with oyster sauce in a sauce boat4 ,,duck ,,roasted ,pick1 draw and singe the duck2 wash it out carefully and stuff it with potatoes1 mashed with butter1 onions1 and parsley4 ,put it down to a good fire or in a hot oven1 pour in a cup of water2 let it roast for half an hour if it is fat and tender1 longer if tough4 ,as soon as the duck is cleaned1 boil the giblets1 and before serving1 chop them up fine with some of the gravy from the duck1 two tablespoonfuls of catsup1 a lump of butter1 and a little brown flour4 ,have lemons cut on side dishes1 or serve with brown duck sauce ,no4 #a4 ,see sauces for meats1 ducks1 etc4 ,,ducks1 ,,tame ,,and ,,wild ,tame ducks are prepared for the table the same as young geese1 that is1 stuffed with bread1 butter1 pepper and onion1 or with mashed and seasoned ,irish potatoes4 ,wild ducks should be fat1 the claws small and supple2 the hen is the more delicate4 ,do not scald wild ducks1 but pick them clean and singe over a blaze4 ,draw and wipe them well inside with a cloth2 rub pepper and salt inside and out2 stuff each duck well with bread and butter stuffing4 ,if the ducks are at all fishy1 use onion in the stuffing1 and baste very freely4 ,it is well to parboil them in onion and water before stuffing2 throw away the water and then proceed to stuff and roast them4 ,put in the pan a teacup of butter1 baste well with this1 and when nearly done1 dredge flour over the ducks1 and brown them nicely4 ,for the gravy you must boil the giblets2 while the ducks are cooking mince these fine2 add pepper1 salt1 and a teaspoonful of browned flour4 ,take a glass of wine and a large spoonful of currant jelly2 heat them and serve with the ducks1 mixed with the giblets1 or serve it in a dish alone2 as you like4 ,,canvas-,,back ,,ducks ,these are cooked the same as wild ducks1 without onion however1 in the basting1 as they have no disagreeable taste4 ,serve wine and currant jelly with canvas-back ducks4 ,,to ,,stew ,,ducks ,,with ,,green ,,peas ,truss the ducks as for baking and boiling1 and put them away in the pantry2 then put two ounces of butter in a stew-pan on the fire1 stir in two tablespoonfuls of flour1 stir until it becomes brown or a fawn color2 then pour in a pint of broth or gravy made from veal1 or from water in which the ducks or chickens have been boiled4 ,stir this while cooking1 and when it boils1 put in the ducks2 let them cook for half an hour1 or until done or nearly so1 then add a quart of green peas1 an onion chopped1 and a sprig of parsley2 allow these to stew gently until done2 remove the parsley and the ducks1 and if there is too much sauce1 cook it down a little2 dish up1 pour the peas and gravy over the ducks and serve4 ,,roasted ,,duck ,clean1 draw and truss the duck1 or ducks1 wash them nicely1 salt and pepper them1 and get ready a sage and onion stuffing 7see roast goose7 or stuff with mashed potatoes1 or bread1 butter1 onions1 pepper and salt mixed1 and bound together with an egg4 ,,broiled ,,teal ,,duck ,split the duck like a partridge down the back1 broil on clear coals1 butter freely1 and serve on buttered toast2 pepper and salt when broiled1 just before putting on the butter2 if salted before it extracts the fine flavor4 ,,wild ,,ducks ,there are several kinds of ducks ,south1 and some are very fine4 ,truss wild ducks and lay them in a pan to bake with a small onion in the body2 put butter over them1 with a bunch of celery1 a little pepper and salt2 cook slowly and garnish with lemon4 ,wild ducks should be wiped dry after they are drawn1 and rubbed on the inside with pepper and salt1 except the canvas-back1 which should be left to its own delicious flavor4 ,,wild ,,geese ,wild geese should be cooked rare1 and stuffed with a dressing of bread1 butter1 and a small quantity of pungent seasoning1 such as onion1 cayenne1 or mustard4 ,,roast ,,goose1 ,,with ,,sage ,,and ,,onion ,draw a fine fat goose1 stuff it with a seasoning of the following mixture3 ,take four onions1 peel them and boil them ten minutes in plenty of water to take from them the strong taste4 ,when the onions have boiled take them from the fire1 chop fine1 and add to them a large spoonful of sage leaves dried and powdered1 then add a cupful of stale white bread crumbs1 a teaspoon of black pepper1 a little cayenne1 and a teaspoon of salt4 ,mix all together with a cup of milk or beef water1 and stuff the goose with it4 ,put it in the oven and brown it nicely2 baste often with butter2 when done dish it with its own rich brown gravy1 and send to table with a boat of apple sauce4 ,,goose1 ,,with ,,chestnuts ,a ,,la ,,chipolita ,get the goose ready as usual4 ,to prepare the stuffing take sixty large chestnuts1 peel them by scalding1 then put them in a stew pan with two ounces of butter1 one onion chopped fine1 and a sprig of parsley2 chop and mix all together and stuff the goose with it2 mix with the chestnuts one pint of good broth1 and stew them down in it before stuffing the goose4 ,boil down the gravy very much1 and when the goose is served1 add the juice of two oranges1 half a pound of currant jelly1 and a lemon peel in the gravy4 ,pour this over the goose when it goes to the table4 ,,game1 ,,venison1 ,,etc4 ,venison is the finest game we have ,south4 ,the haunch or saddle is always roasted2 it requires constant attention1 and should be turned and basted frequently while cooking4 ,cover the fat with thick white paper while cooking2 when nearly done1 take off the paper and baste well with claret wine1 butter and flour4 ,currant jelly is the usual accompaniment of roasted venison1 and is preferred by some to wine1 in cooking it4 ,,venison ,,steak ,venison steak is good fried or broiled4 ,if to be broiled1 season with pepper1 salt1 and butter1 and cook quickly on a hot gridiron4 ,if the meat is not fat1 make a gravy for it of wine1 flour1 and butter4 ,serve hot4 ,,venison ,,pasty ,this is a pie made from the bones1 meat1 etc41 of venison1 after the steak and haunch are taken off4 ,cut up and stew1 or braise the parts of meat intended for the pie2 season with pepper1 salt1 port wine1 butter1 and if liked1 mushrooms2 stew all until tender1 then make a paste and finish like chicken pie4 ,this is better to eat cold than hot and should be rich enough to be a solid jelly when cold4 ,,squirrel1 ,,or ,,young ,,rabbit ,,pie ,cut up two or three young squirrels or rabbits2 put them in a saucepan to cook with two ounces of butter1 a handful of chopped mushrooms1 a bunch of parsley and two shallots chopped2 season with pepper and salt1 and a little thyme or sweet herbs2 cook them a light brown4 ,throw in a glass of white wine1 a half cup of brown gravy from veal or chicken1 and the juice of half a lemon4 ,toss all up on the fire fifteen or twenty minutes1 and it is ready to be put in the pie4 ,if you have no gravy on hand1 add to the rabbits a cup of sweet milk1 and a piece of butter1 as large as a hen's egg4 ,make a nice paste1 line the sides of the pan1 pour in the stewed rabbit1 and cover with paste4 ,bake until a light brown1 and eat cold or hot4 ,it is almost as good as venison pie4 ,,hare ,,or ,,rabbit ,,roasted ,if the hares and rabbits are young1 the ears will be tender4 ,clean the rabbits and wash them through several waters4 ,if to be roasted1 they must be stuffed with grated bread crumbs1 suet or butter1 a chopped onion1 the liver of the rabbit chopped1 and a lemon peel grated4 ,moisten with eggs and a little claret4 ,put this in the rabbit and sew it up2 baste with butter1 and cook for two hours4 ,make the gravy with the drippings in the pan1 a little cream or milk1 and flour4 ,if the rabbits are old1 they are good stewed slowly with sweet herbs1 wine1 water1 and chopped onions1 and thickened with flour and butter4 ,,cedar1 ,,or ,,carolina ,,rice ,,birds ,these are very small1 but make a delicious pie by stewing them with butter and sweet herbs1 and baking them in a light paste1 with plenty of gravy4 ,,partridge ,,or ,,quails ,are nice roasted or broiled1 and served on toast4 ,if baked they require constant basting4 ,,pigeon ,,pie4 ,,very ,,nice ,take six pigeons1 truss them1 and stuff them with their own livers1 a little bacon1 some butter1 parsley1 and rolled cracker or a small piece of bread2 salt to taste2 cover the bottom of the baking dish with slices of veal or beef2 season with chopped parsley1 mushrooms1 pepper1 salt1 and butter4 ,place the pigeons on this1 and cover with a nice pie crust4 ,when the pigeons are placed in the pan1 lay between each two pigeons the yolks of two hard-boiled eggs4 ,be sure and have enough gravy to keep the pie very moist4 ,this can be done by adding plain beef-stock or water as the pie bakes4 ,parboil the pigeons a little1 also the beef1 before putting them in the pan1 and then keep the water they were boiled in to fill up the pie4 ,,roast ,,pigeons ,truss them when plucked and drawn1 lay thin slices of fat bacon on their breasts2 bake them three-quarters of an hour1 and then make a gravy with their giblets1 which should have been boiling for the purpose4 ,chop up the livers1 etc41 brown them and serve with the pigeons4 ,thin the gravy with the stock the liver was boiled in4 ,,to ,,roast ,a ,,sucking ,,pig ,in selecting a pig for the table1 one four weeks old is to be preferred4 ,let the pig be prepared in the usual way by the butcher1 that is scalded1 drawn1 etc4 ,stuff it with a mixture of two or three onions1 say half a pint when sliced and chopped1 and a dozen leaves of sage1 pepper and salt2 set this to simmer on the fire1 then throw in half a pint of bread crumbs if the pig is small--if a large one1 put a pint of crumbs--a quarter of a pound of butter1 and the yolks of four eggs4 ,cook this and stuff the pig with it2 sew the pig up and put it in the oven to roast2 baste it often with a brush or swab dipped in olive oil1 dust a little sugar over it1 and brown it evenly4 ,take off the head before serving1 take out the brains1 put them in a stew pan2 add to them some chopped parsley1 pepper1 and salt1 a cup of the gravy from the pig1 and the juice of a lemon4 ,stir this over the fire1 and send it to the table hot in a separate boat4 ,,vegetables ,,irish ,,potatoes1 ,,mashed ,,and ,,browned ,boil them without peeling2 peel them while hot1 mash them up with sweet butter1 a little milk1 pepper and salt4 ,many like them better when mashed and smoothed over with a knife blade1 and slightly browned in the oven4 ,they can be kept hot in this way if the meal is kept back for a guest1 which is convenient on some occasions4 ,,stewed ,,irish ,,potatoes4 ,a ,,nice ,,breakfast ,,dish ,wash1 peel1 and slice six potatoes2 throw them for a few moments into cold1 salted water1 take them out in five minutes and place them in a stew pan on the fire2 cover them with cold water2 when tender1 throw off all the water1 pour over them half a cup of sweet milk1 a little salt1 pepper1 and chopped parsley1 and thicken them with a spoonful of butter1 rolled in flour1 or a teaspoonful of flour1 beaten in carefully to prevent it from lumping2 stew a few moments and serve in a covered dish4 ,,puffs ,very nice potato puffs may be made by mashing seven or eight potatoes smoothly1 and mixing in with them two well-beaten eggs1 two tablespoonfuls of melted butter1 also well-beaten1 and a cup of milk4 ,pour it into a pan and bake in a hot stove4 ,,fried ,,potatoes ,wash and pare a sufficient quantity for the meal4 ,slice them in the machine1 taking care to bear down lightly1 so as to have the slices very thin4 ,have ready a vessel of very hot lard1 and drop the sliced potatoes into it1 letting them remain till they begin to brown4 ,take them out with a wire ladle1 scatter a little fine salt over them1 and serve while hot4 ,success depends almost entirely upon having the lard sufficiently hot4 ,if the potatoes do not brown1 but absorb fat1 and are limp and greasy1 be sure the lard must be made hotter4 ,properly fried1 they may be eaten with relish when cold1 as they are crisp and palatable4 ,,fried ,,potatoes ,pare and cut the potatoes in thin slices2 throw them as you cut them into salted water to cool1 and make them crisp4 ,put them piece by piece on a dry towel and wipe dry1 then drop them into boiling fat1 enough to float them4 ,as they brown dip them out with a skimmer1 and salt them a little4 ,,potato ,,croquets ,take six boiled potatoes 7cold mashed potatoes will do71 add three tablespoonfuls of grated ham1 a little pepper1 salt1 and chopped parsley1 also1 the yolks of three eggs2 form into balls1 dip in egg and roll in bread crumbs2 fry in hot lard2 garnish with parsley4 ,,sweet ,,potatoes ,are good baked plain in their skins2 or boiled1 peeled and sliced1 served with butter2 or boiled1 and then sliced in a pan1 butter and sugar thrown over them1 and baked in the stove4 ,some persons like them boiled and mashed with butter1 and browned in the oven like ,irish potatoes4 ,,turnips1 ,,to ,,cook ,boil or steam them after peeling2 when they are quite tender1 you must mash them like potatoes1 and season with pepper1 salt and butter4 ,,onions ,,boiled ,,and ,,fried ,trim and peel them1 and boil them in water until quite tender1 then dish them4 ,season with salt1 pepper and butter4 ,many like them cut in slices and fried a light brown2 they are good on a beefsteak when washed in two or three waters after being sliced1 then put into hot lard and some of the beefsteak gravy1 fried gently until a light color1 and served around the steak4 ,,green ,,corn ,,on ,,the ,,cob ,get it as fresh from the field as possible1 and if you desire it boiled on the cob you must 7when it is well silked7 throw it into boiling salted water4 ,corn requires only fifteen minutes boiling2 too long boiling takes out the sweetness from the grain4 ,,stewed ,,green ,,corn ,take a dozen fresh1 tender ears of corn2 cut it off the cob1 and put it in a stew pan with a quart of cold water4 ,no salt at first4 ,let it cook half an hour and then stir in a lump of fresh butter1 a spoonful of flour1 and salt and pepper to taste4 ,if too dry1 add a cup of sweet milk1 or water1 if the milk is not convenient4 ,,green ,,corn ,,fritters ,beat three eggs with a cup of milk2 to this add a pint of boiled green corn grated2 throw in flour enough to make a batter thick enough to drop from a spoon2 salt and pepper to taste1 beat it very hard1 and drop into boiling lard one spoonful at a time4 ,this is a great luxury and a good substitute for oysters during the hot season4 ,,succotash1 ,,or ,,corn ,,and ,,beans ,,mixed ,boil for half an hour two pints of green shelled beans1 or the same amount of string beans2 then pour off the water1 cut the corn from two dozen ears1 put it in the pot among the beans2 add salt and pepper1 and cover them with boiling water4 ,let it boil for half an hour1 and add a lump of butter as big as a hen's egg1 rolled in flour2 let this boil up once and it is done4 ,,corn ,,oysters ,one pint of grated green corn1 one cup of flour1 one dessertspoonful of salt1 one teaspoonful of pepper and an egg4 ,mix all together1 and drop and fry in hot lard4 ,this is a nice breakfast dish4 ,,roasting ,,ear ,,pudding ,cut as much corn from the cob as you require2 a dozen ears make a large pudding4 ,to every three ears allow an egg1 a spoonful of butter1 a little pepper and salt1 to suit your taste2 fill and cover it with sweet milk4 ,let this bake an hour4 ,,okra ,,and ,,corn ,,fricassee ,put a pint of cut okra in a frying pan in which there is a cupful of hot lard1 or the fat of side meat2 let it fry a little1 then cut into it a pint and a half of corn2 fry it until it is thoroughly cooked1 pour off some of the grease1 and dredge in a little flour1 and a half cup of milk2 pepper and salt1 to taste1 must be added just before dishing it up4 ,a ,,nice ,,way ,,to ,,cook ,,okra ,,or ,,gombo ,take a pint of young tender okra1 chop it up fine1 add to it half as much skinned1 ripe tomatoes1 an onion cut up in slices1 a tablespoonful of butter1 a little salt and pepper1 and a spoonful of water2 stew all together till tender1 and serve with meat or poultry4 ,,salsify ,,fried ,,in ,,batter ,scrape the salsify1 throw it for a few moments into cold water1 then parboil it1 drain it and cut into lengths of three inches2 allow it now to steep until cold1 in a bowl with two tablespoonfuls of olive oil1 one of ,french vinegar1 pepper and salt2 let it remain in this1 occasionally turning it until ready to fry it4 ,then make a batter with eggs1 milk1 and flour2 dip the salsify in this batter1 and fry in hog's lard2 fry parsley with it and serve4 ,,tomatoes ,,stuffed ,take five large tomatoes1 slice off that part which joins the stalk1 cut out a little of their pulp1 take out the seeds1 and strain them2 chop up the pulp with a handful of parsley1 a slice of fat bacon1 a slice of ham1 and a cup of bread crumbs2 fry all these1 and season with butter1 pepper1 salt1 thyme1 and the yolks of two eggs2 take it off the fire as soon as the eggs are beaten in1 and stuff the tomatoes4 ,bake them for half an hour1 pour some brown sauce or gravy over them and serve4 ,,tomatoes ,,to ,,broil ,take ripe1 red tomatoes1 place them on the gridiron1 broil1 and turn until done through2 then serve them whole1 so that they can be seasoned at the table4 ,,stewed ,,tomatoes1 ,,with ,,or ,,without ,,sugar ,pour boiling water over six or eight large1 ripe tomatoes1 let them remain in it a few minutes to scald the skins1 then take them out and skin them4 ,chop them up and put them to stew with a little salt1 pepper1 and a small piece of butter2 then add a spoonful of rolled cracker or toasted bread1 and a tablespoonful of sugar1 if liked2 if not1 omit the sugar1 and let them stew gently1 for half an hour longer4 ,,to ,,cook ,,spinach ,wash in two or three waters1 as the grit adheres very closely to spinach2 when well washed1 boil it one half hour in clear water2 add a little soda1 if it does not look a nice green4 ,when soft1 drain it well and chop very fine--it cannot be too fine2 add butter1 salt if needed1 and pepper to taste2 garnish with hard-boiled eggs cut in fancy shapes2 or1 in early spring1 it is nice to poach two or three eggs1 and lay on the freshly cooked spinach4 ,,asparagus ,,on ,,toast ,the fresher this vegetable is the better2 and in picking and washing it1 all stalks not crisp and tender should be thrown aside4 ,cut off nearly all the horny white parts1 tie the rest in neat bunches1 and boil in salted water for twenty minutes or half an hour2 then take it out1 let it drain a minute and lay on buttered toast1 the heads all one way2 cover with rich drawn butter sauce4 ,,asparagus ,,with ,,cream ,when cream is plentiful1 cut the asparagus in inch pieces1 boil1 and then throw it into rich hot cream1 with seasoning of pepper and salt4 ,,stewed ,,mushrooms ,,on ,,toast ,pull out the stems of the mushrooms1 and peel them2 melt a tablespoonful of butter in a stew pan1 throw into the butter a little salt1 pepper1 and powdered mace 7if liked71 lay the mushrooms in this1 upper side down1 and stew till they are tender1 which will be in about twenty minutes4 ,fry a slice of bread until it is a light brown1 and then arrange the mushrooms over it4 ,serve hot4 ,,egg ,,plant ,parboil egg plant1 slice it and dip each piece in beaten egg and roll it in pounded cracker2 then drop it in hot lard and fry brown4 ,season with salt and pepper4 ,they are delicious cooked this way1 and taste like soft-shelled crabs4 ,another way is to parboil them1 mash them up and season with eggs1 onions1 pepper1 salt and butter2 then place the mixture back in the shell1 and bake4 ,serve in their shells4 ,,another ,,way ,,to ,,cook ,,egg ,,plant ,parboil1 slice them1 and without rolling them in anything drop them into boiling lard2 season with salt and pepper4 ,some like them mashed and added to a batter of eggs1 flour and milk1 seasoned with pepper and salt1 and then dropped like fritters into hot lard4 ,,burr ,,artichokes ,get them young or they are not tender1 wash them in salted water1 and put them to boil4 ,boil until you can pull off a leaf easily2 salt them and serve with drawn-butter sauce1 with vinegar in it1 or mustard and oil1 as preferred4 ,,snap ,,beans1 ,,stewed ,,and ,,boiled ,pick and snap them when green and tender1 cut them small1 and throw into boiling water2 let them cook gently for two hours2 then stir in a half cup of broth1 and a cup of milk2 let them stew in this for half an hour longer2 season with salt and pepper to taste4 ,many like them cooked with a piece of lean side bacon4 ,they require several hours boiling1 if not very young4 ,put the beans in first1 and when half done1 put in a pound or so of bacon to an ordinary mess of beans4 ,,green ,,english ,,peas1 ,,to ,,stew ,shell a quart of green peas for a small mess4 ,wash them in cold water1 and put them on to cook in a stew pan with a pint of boiling water1 or enough to cover them4 ,let them cook half an hour1 and then stir in a large lump of butter rolled in flour2 let this cook a few minutes1 and add a teaspoonful of white sugar1 same of salt and pepper1 and serve while hot4 ,do not let them cook dry4 ,lamb and green peas is a favorite dish in the spring of the year4 ,,marrowfat ,,peas ,this is a late sort of green pea1 and is much richer in taste than the earlier ones1 but not so delicate4 ,they must be dressed like the early peas1 by boiling in water1 and when soft1 pour off the water4 ,they are sometimes a little strong if the water is not changed4 ,fill up with milk1 or milk and water1 and boil a little longer1 then season with butter1 pepper and salt1 and thicken with a teaspoon of flour stirred in among the peas4 ,,lima1 ,,or ,,butter ,,beans ,shell them1 and lay them in cold water for an hour or so before cooking2 this renders them more delicate and mealy4 ,when ready to cook1 put them in a stew pan in boiling water enough to cover them2 let them boil fast and keep them covered while cooking2 examine them in an hour1 and if soft1 pour off nearly all the water and stir in a lump of butter1 some pepper and salt4 ,lima beans and sweet corn make the finest succotash1 although string beans are generally used4 ,,squash1 ,,stewed ,if not very young1 you must peel the squashes1 steam or boil them until tender1 and season them with sweet milk or cream1 and a little butter1 pepper and salt2 let them stew down in this until they are thick1 and of the consistence of mashed potatoes4 ,another way is to take them from the steamer1 mash them with a cut-up onion1 and a slice or two of ham2 then stew them down thick1 adding pepper and salt to taste4 ,,stewed ,,summer ,,squash ,gather them while young and tender4 ,peel1 cut them up1 take out the seeds1 and put them on to boil2 let them cook rapidly until very tender4 ,drain them well in a colander1 and mash with a wooden spoon4 ,put this pulp in a stew pan with a small piece of butter1 a gill of cream1 and a little pepper and salt2 cook this1 and stir constantly until the squash is dry4 ,serve very hot4 ,,pumpkin ,,with ,,salt ,,meat ,this is very good cooked with salt meat and brown sugar4 ,slice the pumpkin and put it in the oven with brown sugar1 or good molasses2 slice some smoked meat and lay it in among the pumpkin2 cook it tender4 ,it is better than many things with more reputation4 ,,cauliflower1 ,,with ,,white ,,sauce ,remove the green stalks1 and if the heads are large1 divide them into quarters2 wash and boil them with a little pepper1 butter and salt2 serve with drawn butter or white sauce1 when they become soft and tender4 ,,stewed ,,cabbage ,cold cabbage left from dinner can be drained from the pot liquor in which it was boiled1 and then simmered for half an hour in water1 or milk and water2 pour off all the water when it is tender1 and stir in the pot a lump of butter or clarified drippings2 let it cook gently1 then throw in a cup of milk or cream2 thicken it with flour1 and season with pepper and salt4 ,serve with the cream gravy poured over the cabbage4 ,,beets ,,boiled ,wash the beets clean1 but do not trim the roots1 or they will bleed and lose their sweetness4 ,if the beets are young and tender1 they are nice cooked whole1 and then stewed in a little butter1 with sugar1 salt and vinegar added4 ,let them simmer in this batter for twenty minutes1 and serve4 ,if the beets are large1 boil1 and slice them when cooked1 and season with vinegar1 pepper and salt1 or slice them1 and serve with butter4 ,,parsnip ,,fritters ,boil the parsnips in salted water until they are done2 make a batter of an egg1 a spoonful of milk and flour1 pepper and salt1 and when the parsnips are cool enough to handle cut them in rounds1 dip them in the batter and drop them into hot lard2 fry a light brown1 turn them and fry the other side4 ,when brown on both sides1 drain them from the grease4 ,they are good1 mashed like turnips4 ,,macaroni ,,in ,a ,,mould ,boil macaroni till it is tender1 line a mould with it1 fitting it in closely4 ,make a mince of any kind of meat1 raw or cooked2 season with sweet herbs1 butter1 pepper1 chopped eschalot1 and a couple of eggs2 fill the mould with this and boil for twenty minutes4 ,serve with white sauce ,no4 #aj put around the macaroni4 ,,macaroni ,,and ,,grated ,,cheese ,take a quarter of a pound of macaroni1 break into lengths1 and throw it into cold water to soak1 an hour or so after breakfast4 ,boil it an hour1 take it out of the pot and put in the bottom of the pan a layer of the boiled macaroni and then a layer of grated cheese2 strew over the top a teaspoonful of salt and some lumps of butter as big as a nutmeg4 ,then fill up the pan with new milk and bake until browned on top1 but never let it get dry2 it is better to put water in1 if your milk has given out1 than to let it get the least dry4 ,this is a rich dish when well made1 but a poor one if badly made1 and served dry4 ,,eggs1 ,,omelets1 ,,etc4 ,in choosing eggs hold each one up to the light2 if fresh1 the white will be clear and the yolk distinct2 if they are not good1 they will have a clouded appearance4 ,eggs for boiling must be as fresh as possible2 they may be kept fresh for several weeks by packing them in bran4 ,lay the small end of the egg downward in the box4 ,you may also keep them for months by greasing them with melted lard1 or beef fat1 or in a weak brine of lime water and salt2 strong lime water will eat the shell1 and if very strong will cook the eggs4 ,add to a common bucket of water a pint of salt and a pint of lime2 stir it well1 and it is ready to receive the eggs4 ,omelets require a thick bottomed pan1 as an ordinary pan is too thin and would scorch the eggs before they could be properly cooked4 ,for turning omelets1 eggs1 fried parsley1 etc41 have a skimmer spoon with a flat1 thin blade1 with holes1 to let the fat from the fry4 ,,to ,,boil ,,eggs ,,in ,,their ,,shells1 ,,soft ,,or ,,hard ,wash the eggs clean1 drop them as wanted in a stewpan of boiling water2 if you desire them soft1 let them boil just three minutes by the watch2 if only the yolk is to be soft five minutes will do it2 but if wanted very hard for salad1 sandwiches1 etc41 let them boil ten or fifteen minutes4 ,then put them in cold water1 to make them peel easily4 ,if soft-boiled eggs are kept in the shell before eating them1 they will harden very much from the heat of the shell4 ,,eggs1 ,,au ,,gratin1 ,,for ,,lent ,boil the eggs hard1 peel and cut them in slices1 and lay them in a deep dish in close circular rows4 ,make a sauce of a tablespoonful of butter1 the yolks of four eggs1 a little grated cheese and half a cup of sweet milk4 ,stir this over the fire until it thickens1 pour it over the eggs1 strew some bread crumbs on the top1 and bake for about ten minutes2 then send to table hot4 ,,poached ,,eggs ,,with ,,toast ,,and ,,anchovy ,,paste ,toast six pieces of bread1 shape them round1 before browning2 keep them where they will be hot until you poach the eggs4 ,take a tin dipper1 half fill it with boiling water1 and drop it gently into the pot again1 holding it so that none of the water from the pot can get into the dipper2 keep it firm by holding it yourself or getting it held for you1 and break a nice fresh egg into the dipper2 let it stand until the white is firm4 ,lay each egg on one of the slices of toast1 use butter and salt on the toast for both egg and toast2 break each egg in this way until your six eggs and six pieces of toast are used2 butter very freely1 and serve hot4 ,anchovy paste may be spread on the toast before the eggs are put on1 but it is a nice dish without it and very suitable for a delicate breakfast4 ,,poached ,,eggs ,,and ,,ham ,poach your eggs in a tin dipper1 as directed1 and when done put them on round slices of broiled or fried ham4 ,many prefer this to fried ham and eggs4 ,,eggs ,,with ,,browned ,,butter ,,and ,,vinegar ,put four ounces of butter into an omelet pan over the fire2 as it begins to sputter1 break the eggs into it without disturbing the yolks1 season with pepper and salt2 fry the eggs carefully and remove them on to the dish in which they are to be served4 ,put two ounces more butter in the pan1 fry it of a brown color2 put to the butter two tablespoonfuls of vinegar1 pour it over the eggs and serve4 ,,omelette ,,au ,,naturel ,break eight eggs into a bowl2 add a teaspoonful of salt1 half as much pepper1 beat up the whole very hard and throw in a tablespoonful of water4 ,have the omelet-pan on the fire with a cup of sweet butter heated to a gentle heat 7fierce heat would scorch the eggs72 pour the eggs into the heated butter2 raise it as it cooks1 with a skimmer-spoon1 turn in the brown edges1 or turn one half over the other1 as it keeps in the lusciousness of the omelet4 ,keep gently rolling it1 as it cooks1 until1 when done1 it is round like a small roly-poly pudding4 ,omelette au naturel is the basis of all omelets1 for1 by substituting different seasonings1 you have all the varieties of them4 ,parsley and onion chopped fine and mixed with the eggs is one variety2 grated ham and parsley is another2 sugar makes another class1 and so on4 ,a ,,nice ,,omelet ,,with ,,green ,,onion ,beat the whites and yolks of six eggs separately1 put in a tablespoonful of butter1 a spoonful of chopped green onion and one of fine-cut parsley1 and mix with the eggs2 then put it into a thick-bottomed pan1 in which you have placed a half cup of butter4 ,roll it up as it cooks1 and tilt the pan on one side1 that the omelet may cook on the other side2 roll up again as it cooks4 ,do not let it get hard and brown1 but keep it soft4 ,keep on rolling as well as you can2 a little practice will make you perfect4 ,when the eggs cook1 butter1 pepper and salt them1 and turn on a dish4 ,,omelet ,,for ,,one ,,person ,beat two eggs--yolks and whites separately2 in a bowl put a tablespoonful of water1 a little parsley1 a teaspoonful of butter1 and a little green onion1 if liked2 beat the eggs into this1 and whisk all very rapidly for a few minutes2 then pour it into a pan1 where there is a tablespoonful of butter just hot enough to color the eggs2 cook them very slowly1 and roll up the omelet as it cooks until it is like a rolled pancake2 pepper and salt it at the last moment of cooking1 as putting in salt too soon makes eggs tough4 ,,omelet ,,with ,,parmesan ,,cheese ,break six eggs into a bowl1 add a gill of cream1 four ounces of grated cheese1 some pepper and a little salt2 beat the whole together1 pour into a pan1 roll up and bake as directed4 ,butter it well before sending to table4 ,,omelet ,,with ,,sugar ,beat six eggs1 whites and yolks separately1 with seven spoonfuls of powdered sugar4 ,flavor with lemon1 and bake like a pudding for ten or fifteen minutes1 or just long enough to set the eggs4 ,longer baking will spoil the jelly-like consistency of the omelet4 ,,omelette ,,souffle ,beat six eggs1 the whites and yolks separately2 put to the yolks four dessertspoonfuls of white sugar powdered1 and the yellow rind of a lemon chopped very fine2 mix them thoroughly1 whip the whites to a high froth and add them to the yolks4 ,put quarter of a pound of butter into the pan1 over a brisk fire1 and as soon as it is completely melted pour in the mixture2 stir it that the butter may be completely incorporated with the eggs4 ,when it is so1 put it in a buttered dish and set it over hot embers or ashes1 strew powdered sugar over the top and color it with a hot shovel2 this may be done in the oven4 ,serve as soon as possible1 as it soon falls and so the appearance is spoiled4 ,,omelette ,,souffle ,,in ,a ,,mould ,break six fresh eggs1 separate the whites from the yolks1 put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water2 stir these well together1 whip the whites of the eggs to a high froth1 and mix them with the yolks4 ,pour the mixture into a buttered mould1 about half full2 bake it in a moderate oven for half an hour4 ,when done turn it on to a dish and serve quickly4 ,this omelet must be clear and shake like a jelly4 ,a ,,delicious ,,omelet ,beat separately1 and lightly1 six eggs2 add to them a tablespoonful of chopped green onion1 and the same of parsley1 chopped fine2 beat them into the eggs with two tablespoonfuls of water1 and at the last moment a little salt4 ,have a thick-bottomed skillet or pan on the fire1 put in a teaspoonful of nice sweet butter1 and when this is hot put in the eggs4 ,take a broad-bladed knife and keep rolling the omelet as it sets2 do not let it get too brown1 but roll it in an oblong shape2 never turn an omelet over1 but push and roll it1 as described1 then slide it on a hot dish1 pour a spoonful of melted butter over it1 and send it to table hot4 ,a wood fire is the best1 over which to cook an omelet1 as you want only a blaze2 a great heat in the stove makes it impossible to have the eggs of the light delicate brown required4 ,,spanish ,,omelet ,beat up six eggs until quite light1 add to them a cup of chopped ham and two small onions minced very fine4 ,the onions should be cooked a little before being put into the eggs1 or they will not be cooked enough4 ,when mixed together put it into a thick-bottomed pan and commence rolling4 ,when it is a light brown1 give it the last roll1 let it lie a moment in the pan1 then dish it4 ,put fresh butter as it goes to table1 for the butter the omelet is fried in is never good to send to table4 ,,omelet ,,with ,,oysters ,break eight or ten eggs in a basin1 whip them up well1 add a gill of cream1 a tablespoonful of sweet butter1 a spoonful of chopped parsley1 pepper and salt to taste2 beat it again very light1 then stir in a pint of chopped oysters1 and when the butter is hot put in the omelet4 ,when the eggs have partly set1 roll the omelet in form of a cushion1 which you can do by using the tin slice4 ,brown delicately1 and serve with a little melted butter or some sauce you prefer4 ,grated ,parmesan cheese is very fine in place of the chopped oysters2 also1 ham1 in the above omelet1 is an acceptable addition4 ,,salads ,,and ,,relishes ,,garnishes ,parsley is most universally used to garnish all kinds of cold meats1 boiled poultry1 broiled steak and fish of many kinds4 ,horse-radish is much liked on roast beef2 slices of lemon are liked by many on broiled fish or boiled calf's head1 etc4 ,mint is liked by many on roast lamb1 and currant jelly is generally liked on game1 ducks1 etc4 ,,mushroom ,,catsup ,lay fresh mushrooms in a deep dish1 strew a little salt over them1 then a fresh layer of mushrooms and salt1 till you get in all the mushrooms4 ,let them stay in this brine three days2 then mash them fine1 add to each quart a spoonful of vinegar1 half a spoonful of pepper and a teaspoonful of cloves2 pour all this in a stone jar1 and place the jar in a pot of boiling water2 let it boil two hours1 then strain it without squeezing the mushrooms4 ,boil the juice fifteen minutes1 and skim it well2 let it stand a few hours to settle2 bottle and cork it well4 ,keep it cool1 or it will ferment4 ,a ,,delicious ,,flavor ,,from ,,thyme1 ,,etc4 ,a delicious flavor from thyme1 mint1 sweet marjoram and rosemary may be obtained when gathered in full perfection4 ,they should be picked from the stalks and put into a large jar1 then pour strong vinegar or brandy over them2 let them stay in this twenty-four hours1 then take the herbs out1 and throw in fresh bunches2 do this three times1 then strain the liquor or vinegar4 ,cork and seal the bottles tight4 ,do not let the herbs stay more than twenty or twenty-four hours in the liquid before straining1 for fear of imparting an unsavory taste4 ,this is very useful in soups4 ,,celery ,,and ,,sweet ,,herbs ,,vinegar ,take two gills of celery seed1 pound them and put them in a bottle2 fill the bottle with sharp vinegar1 shake it every day for two weeks1 then strain and bottle it for use4 ,,green ,,tomato ,,soy1 ,,or ,,sauce ,slice a peck of green tomatoes thin1 salt them thoroughly1 using a pint of salt4 ,let them stay in this all night1 and in the morning drain them from the salt1 wash them in cold water1 and put them in a kettle with a dozen cut-up raw onions1 two tablespoonfuls of black pepper1 same of allspice1 a quarter of a spoonful of ground mustard1 half a pound of white mustard seed1 and a tablespoonful of red pepper4 ,cover all with strong vinegar1 and boil it until it becomes like jam4 ,stir it frequently while it is boiling or it will scorch4 ,,superior ,,tomato ,,catsup ,get a bushel of ripe tomatoes1 scald them until they are soft enough to squeeze through a sieve4 ,when strained1 add to the pulp a pint and a half of salt1 four tablespoonfuls of ground cloves1 same of cayenne pepper1 a quarter of a pound of allspice and a tablespoonful of black pepper1 a head of garlic skinned and separated1 and a half gallon of vinegar4 ,boil until it is reduced one-half1 then bottle4 ,,tomato ,,catsup ,take enough ripe tomatoes to fill a jar1 put them in a moderate oven1 and bake them until they are thoroughly soft2 then strain them through a coarse cloth or sieve1 and to every pint of juice put a pint of vinegar1 half an ounce of garlic sliced1 a quarter of an ounce of salt1 and the same of white pepper finely ground4 ,boil it for one hour1 then rub it through a sieve1 boil it again to the consistency of cream2 when cold1 bottle it1 put a teaspoonful of sweet oil in each bottle2 cork them tight1 and keep in a dry place4 ,,tomato ,,catsup4 ,,recipe ,,for ,,making ,a ,,small ,,quantity ,take a gallon of ripe tomatoes1 skin them by pouring boiling water over them2 let them get cold and put them in a stew pan with four tablespoonfuls of salt1 and the same of ground black pepper1 half a spoonful of ground allspice1 and three spoonfuls of ground mustard4 ,throw in eight pods of red pepper1 and let all stew slowly until the tomatoes are soft and tender4 ,thin the mixture with enough vinegar to allow the catsup to be strained through a sieve2 cook it fifteen minutes1 and bottle up when cold4 ,this will last in any climate1 if well boiled and made according to these directions4 ,keep always in a cool1 dark closet or cellar4 ,light ruins all catsups1 pickles or preserves1 when they are exposed to it4 ,this is a fine recipe4 ,,french ,,chicken ,,salad ,roast one or two nice chickens1 season them well1 and when cooked1 put them by to cool4 ,just before serving the dish1 carve the fowls in small pieces1 taking out all the large bones4 ,make a dressing of the yolks of six hard-boiled eggs to each fowl1 mash the yolks very smooth with a wooden spoon and pour gently on them in a little stream a cup of olive oil2 beat the eggs all one way till they are creamed4 ,add now a cup of vinegar to two fowls1 a half cup to one1 pepper1 salt1 and drop a little vinegar on the fowl1 then pour on the dressing4 ,arrange on the dish1 cool1 fresh lettuce heads quartered1 and slice six more hard-boiled eggs over all as a garnish4 ,a few red beets are a handsome addition1 mixed with the green lettuce and yellow eggs4 ,,chicken ,,salad ,,for ,a ,,small ,,company ,boil four eggs hard1 throw them in cold water2 when cool1 take the yolks of two in a bowl1 pour over them a spoonful of mixed mustard1 an ounce of sweet oil1 a saltspoonful of salt1 and a little black pepper2 mix this carefully1 pouring in the oil a little at a time2 when it is smooth1 pour in four tablespoonfuls of good vinegar1 and one-half a teaspoonful of sugar4 ,this is the dressing for your salad4 ,the chicken is supposed to be already boiled or baked4 ,when cold1 pick all the flesh from the bones and pile it in the centre of a glass bowl1 or dish2 mix with it three heads of celery1 cut up fine1 and season it with pepper and salt4 ,about the time you wish it served1 take six or seven heads of white-heart lettuce1 split them1 and place them closely around the cut-up chicken1 and pour over it all the dressing4 ,this is a plain and economical way1 but if wanted richer1 it is easy to add more eggs1 and trim the salad with sliced hard-boiled eggs1 over the top4 ,a ,,nice ,,chicken ,,salad ,cut up the white parts of four or five heads of celery1 reserving the green leaves4 ,pick all the meat from a fine baked chicken1 chop this up1 and mix it with the cut-up celery2 lay it in a glass or china dish1 where it will be cool4 ,to make the dressing1 rub the yolks of six hard-boiled eggs to a paste1 with two spoonfuls of mixed mustard1 a teaspoonful of white sugar1 and enough oil to make it perfectly smooth2 put this in slowly1 a little at a time1 and finish the dressing by pouring in half a cup of vinegar4 ,pour this over the celery and chicken1 and garnish with white heads of split lettuce1 also the reserved celery leaves1 and four sliced hard-boiled eggs4 ,,potato ,,salad ,slice a pint of cold potatoes1 put them in a dish1 chop over them six eschalots1 pepper and salt them1 and pour over them a dressing of two tablespoonfuls of oil1 one of made mustard1 and half a cup of vinegar2 it is better without eggs4 ,,potato ,,salad ,slice cold potatoes1 add to them chopped eschalots1 and season with pepper1 salt1 mustard1 oil1 tomato catsup and vinegar4 ,garnish with sprigs of parsley4 ,,tomato ,,salad1 ,,with ,,or ,,without ,,shrimp ,slice a dozen large tomatoes1 slice with them three or four sweet peppers1 then pepper and salt the tomatoes2 lay slices of tomato and a little sweet pepper until the dish is full4 ,pour over all a dressing of oil1 mustard and vinegar4 ,a pint of shelled shrimp is a great improvement to this salad1 but it is good without4 ,,jambalaya ,,of ,,fowls ,,and ,,rice ,cut up and stew a fowl2 when half done1 add a cup of raw rice1 a slice of ham minced1 and pepper and salt2 let all cook together until the rice swells and absorbs all the gravy of the stewed chicken1 but it must not be allowed to get hard or dry4 ,serve in a deep dish4 ,southern children are very fond of this2 it is said to be an ,indian dish1 and very wholesome as well as palatable2 it can be made of many things4 ,,cold ,,slaw ,,with ,,hot ,,sauce ,chop fine a firm white head of cabbage1 or better than that1 slice it with a patent slicer2 lay it in very cold water for an hour1 then take it out1 drain it1 and when drained thoroughly1 place it in the dish it is to be served in and pour over it the following sauce3 ,take two cups of strong vinegar to a quart of cut cabbage1 stir in it one teaspoonful of mustard and salt1 a tablespoonful of butter1 and three teaspoons of white sugar4 ,make this all hot1 and at the last moment stir in the yolks of two or three eggs2 stir rapidly and pour on to the chopped cabbage in the dish4 ,it should be served instantly or the sauce will harden4 ,,plain ,,cold ,,slaw1 ,,with ,,vinegar ,this is made by chopping or slicing the cabbage as in the above recipe4 ,when it is soaked1 and is cool and firm1 dust pepper on it1 throw in a little salt and pour over it a cup of cold1 sharp vinegar4 ,sliced hard-boiled eggs are a great improvement if put over the cabbage when sent to table4 ,sliced onions also make a good salad when seasoned with salt1 pepper and vinegar4 ,mix a little sweet1 sliced vegetable pepper with the onions4 ,,pickles ,,hints ,,on ,,their ,,management ,pickles should always have vinegar enough to cover them2 those intended for immediate use should be kept in wide-top stone-ware jars4 ,keep a cloth folded upon the pickles1 and the jar covered with a plate or wooden vessel2 they should occasionally be looked over1 and the softest and least likely to keep1 used first4 ,pickles intended for use the following summer should be assorted from the remainder when first made2 choose those most firm1 and of equal size2 put them into stone1 or glass-ware1 with fresh vinegar to cover them2 cover the vessel close1 with several thicknesses of paper1 or a tin cover1 or if wide-mouthed bottles are used1 cork them tightly4 ,cucumbers may be put down in a strong salt and water brine1 to be greened and pickled as they are wanted4 ,keep them under the brine4 ,when wanted1 freshen them in two or three changes of water1 for two or three days1 until by cutting one open1 you find it but little salt2 then pour scalding vinegar over them three times1 and keep them covered2 add spices and seasoning to the vinegar1 to suit the taste4 ,the vessels in which pickles have been1 whether of glass1 wood1 or stone1 will never be fit for preserved fruit2 they will surely spoil if put in them4 ,after pickles are used1 throw out the vinegar1 wash the vessels first in cold water1 then pour hot water into them1 cover and let it remain until cold1 then wash1 wipe1 and dry them near the fire or in the sun1 and set them away for future use4 ,wooden ware will require to be wet occasionally1 or to be kept in a damp place1 that it may not become leaky4 ,should catsups seem frothy or foamy1 put them in a bright brass1 or porcelain kettle1 over the fire2 boil slowly1 and skim until no more scum rises1 then turn into an earthen vessel to cool1 after which put in bottles and stop them tight4 ,,to ,,pickle ,,cucumbers ,,plain ,,without ,,spices ,take one hundred small cucumbers1 or more1 if you wish1 salt them freely1 and let them remain eight or ten hours2 then drain them1 put them into boiling vinegar enough to cover them1 and place vine leaves among and over them to green them2 let them scald a few minutes in the vinegar1 and take them from the fire1 but place them near it to keep warm and become green2 if the leaves turn yellow1 put fresh ones among them4 ,when green you can pack them away in jars2 season them at any time you may desire1 as they will keep well if scalded thoroughly with the boiling vinegar4 ,,cucumber ,,pickles ,,in ,,whiskey ,prepare your cucumbers as usual by letting them stay a few days in brine1 or if time is an object scald them in brine1 and then proceed to pickle them4 ,the same brine may be used many times1 pouring it boiling hot on each mess of cucumbers4 ,if you have no vinegar convenient drop your scalded cucumbers into a mixture of one part whiskey and three parts water4 ,secure them carefully from the air1 and by ,christmas they will be fine1 firm1 green pickles1 and the whiskey and water will be excellent vinegar4 ,add spices after they are pickled4 ,if you do not wish all your pickles spiced1 keep a stone-pot of well-spiced vinegar by itself1 and put in a few at a time as you want them4 ,,cucumber ,,and ,,onion ,,pickle ,take a dozen fine crisp cucumbers and four large onions4 ,cut both in thick slices1 sprinkle salt and pepper on them1 and let them stand4 ,next day drain them well and scald them in boiling vinegar2 cover close after scalding4 ,next day scald again with a bag of mace1 nutmeg and ginger1 in the vinegar2 then place them in jars and cork close4 ,if the vinegar seems to have lost its strength1 replace with fresh1 and put the bag of spices in again to keep the flavor4 ,,old-,,time ,,sweet ,,pickled ,,cucumbers ,put your cucumbers in brine for eight days2 slice them without soaking2 let the slices be an inch thick4 ,when cut1 soak them until the salt is nearly out1 changing the water very often4 ,then put them in a kettle1 with vine leaves laid between the layers2 cover them well with leaves1 and sprinkle pulverized alum all through them1 to harden and green them1 then cover with vinegar1 and set them on the back of the stove until they become green4 ,take the cucumbers out and boil them a little in ginger tea 7half an hour will be enough74 ,make a syrup of one quart of strong vinegar1 and one pint of water1 three pounds of sugar to four pounds of cucumbers1 with one ounce of cinnamon1 cloves1 mace and white ginger to every ten pounds of fruit4 ,make this syrup hot1 and put in the cucumbers and boil them until clear4 ,when they are clear take them out and boil the syrup until it is thick enough to keep4 ,pour it over the cucumbers1 which should have been placed in jars ready for the syrup4 ,they are now ready to use1 or seal up1 as may be desired4 ,if not convenient to pickle after eight days salt brining1 it does not hurt to let them remain a few days longer4 ,,pickled ,,eggs ,when eggs are abundant and cheap1 it is well to pickle some for a time of scarcity4 ,boil three or four dozen eggs for half an hour1 let them cool1 and then take off the shells1 and place them in wide-mouthed jars1 and pour over them scalding vinegar4 ,season the vinegar with whole pepper1 cloves1 or allspice1 ginger1 and a few cloves of garlic4 ,when cold1 they must be bunged down very close4 ,let them be well covered with the vinegar1 and in a month they will be fit for use4 ,the above pickle is by no means expensive1 and as an accompaniment to cold meat is not to be surpassed for piquancy and gout4 ,,sweet ,,pickle ,,of ,,figs ,put the figs in brine at night2 in the morning1 or after being in brine about twelve hours1 take them out1 wash off the salt1 and put them in alum water for three hours4 ,then take them out and scald them in hot water until heated through4 ,make a syrup of a quart of vinegar1 a pint of sugar with a tablespoonful of cinnamon1 mace1 and cloves each2 boil half an hour1 and pour on the figs boiling hot4 ,repeat the boiling next day1 and bottle up and seal for future use4 ,,sweet ,,plum ,,pickle ,take eight pounds of fruit1 four pounds of sugar1 two quarts of vinegar1 one ounce of cinnamon and one of cloves4 ,boil the vinegar1 sugar and spices together2 skim it carefully and pour it boiling on the fruit2 pour it off1 and skim and scald each day for three days2 it will then be fit for use4 ,if for putting away1 scald it the fourth time and cork up tightly4 ,plums prepared in this way are superior to the old way1 with sugar alone4 ,,green ,,tomato ,,sweet ,,pickle ,slice tomatoes until you have seven pounds1 sprinkle them with salt1 and let them stand twenty-four hours4 ,then soak them for the same length of time in fresh water to get the brine from them4 ,when drained off and ready1 allow four and a half pounds of sugar1 one ounce of cinnamon1 one ounce of cloves1 and enough vinegar to cover them4 ,boil the compound together and pour it over the tomatoes2 let them stand twenty-four hours1 then bring all to a boil1 and tie away in jars1 and keep in a cool place away from the light4 ,,cantaloupe ,,sweet ,,pickle ,take a ripe cantaloupe1 quarter it1 remove the seeds and cut it into pieces an inch square4 ,put the cut pieces in a stone crock1 and pour on scalding vinegar2 when it cools heat it again1 and return it to the cantaloupe4 ,repeat this next day4 ,on the fourth day take out the fruit and add fresh vinegar to cover it4 ,to every quart of this vinegar add three pounds of loaf sugar1 and five pounds of cantaloupe4 ,put to them nutmeg1 cinnamon and mace1 to taste4 ,put all in a porcelain-lined kettle and simmer until the fruit can be pierced with a straw4 ,pack it in small jars and keep in a cool place4 ,,chopped ,,cabbage ,,pickle ,put together one pint of chopped onions1 three gills 7or three wineglassfuls7 of white mustard seed1 three tablespoonfuls of ground mustard and the same of celery seed2 add a pound of brown sugar and three quarts of good vinegar4 ,cook this compound slowly until it begins to thicken1 then pour it hot upon two gallons of chopped cabbage1 which should be shaved or chopped very thin4 ,this pickle is ready to bottle for use when it has boiled fifteen minutes4 ,,to ,,pickle ,,cabbage4 ,a ,,very ,,nice ,,yellow ,,pickle ,cut four cabbage heads into eighths1 if large1 or quarters1 if small2 they must be white and tender4 ,soak it in strong brine for three days and scald it in clear water until you can pierce it with a straw4 ,take it out and dry it on large dishes for twenty-four hours4 ,then put it into strong vinegar1 with powdered turmeric1 sufficient to color the cabbage yellow4 ,let it remain in this vinegar ten days2 then take it out and drain on a sieve for several hours4 ,have the following spices prepared1 then pack in a jar alternately one layer of cabbage and one of spices4 ,for each gallon of vinegar allow five pounds of sugar1 three ounces of turmeric1 two of ginger1 four of horseradish1 two of white mustard seed1 one-half ounce of celery seed1 quarter of an ounce of mace1 two ounces of whole pepper1 white if you can get it1 and four ounces of garlic4 ,scald the vinegar and sugar together1 and pour hot on the cabbage and the spices4 ,cover tight1 and you will have an admirable pickle4 ,,to ,,pickle ,,red ,,cabbage ,slice the cabbage and sprinkle with salt4 ,let it remain three days2 drain1 and pour over it boiling vinegar in which you have put mace1 bruised ginger1 whole pepper and cloves2 let it remain in this until next day4 ,then give one more scald1 and it is ready to put up for use4 ,the purple red cabbage is the best4 ,,chow-,,chow ,,pickle ,take a quarter of a peck each1 of green tomatoes1 pickling-beans1 and white onions 7scald the onions separately71 add one dozen cucumbers1 green peppers1 and a head of cabbage chopped4 ,season with ground mustard1 celery seed1 and salt to taste4 ,pour over these the best cider vinegar to cover them1 and let all boil two hours1 and while hot add two tablespoonfuls of sweet oil and the same of white sugar4 ,bottle and seal up carefully in wide-mouthed glass jars4 ,,pickled ,,cauliflower ,take large1 ripe1 full-blown cauliflowers2 divide the pieces equally and throw them into a kettle of boiling water2 boil them until a little soft1 but not as much as if for the table4 ,take the pieces out and let them cool1 then scald an ounce of mace1 to each quart of good cider vinegar1 and pour it hot on the cauliflower4 ,spices such as are usually used in pickling1 improve this recipe1 and should be tied in a bag and thrown in with the pickle at the last1 remembering not to use dark spices1 as they discolor the cauliflower4 ,white pepper1 white mustard seed and ginger are the spices suitable for this pickle4 ,,pickled ,,lemons ,they should be small and have a thick rind4 ,rub them hard with a piece of flannel1 then slit them through the rind in four quarters1 but not through the pulp2 fill the slits with salt hard pressed in1 set them upright in a crock four or five days1 until the salt melts4 ,turn them each day in their own liquid until they get tender4 ,make the pickle to cover them of vinegar1 some of the brine of the lemons1 pepper and ginger2 boil this pickle and skim it well1 and when cold put it over the lemons with two ounces of mustard seed and two cloves of garlic1 to six lemons4 ,this is fine for fish when the lemons are all used4 ,,to ,,pickle ,,onions ,peel the onions1 boil some strong salt and water and put it over them1 cover1 and let them stand twenty-four hours1 then take them up with a skimmer2 make some vinegar boiling hot1 put to it whole pepper and mustard seed1 and pour it over the onions to cover them2 when cold cover close4 ,,premium ,,mustard ,,pickle ,soak three quarts of small cucumbers1 gherkins1 or green tomatoes1 in strong salt water for three days2 then put them into fresh cold water for a day or two1 then scald them in plain vinegar and set them by in a place to cool4 ,take a gallon of vinegar1 add to it one ounce of white mustard seed1 two ounces of turmeric1 three of sliced ginger1 two of shredded horseradish1 one-half pound of mustard1 three pounds of brown sugar1 one-half pint of sweet oil1 one ounce each of celery seed1 black pepper1 cloves1 mace1 and one teaspoonful of cayenne pepper4 ,boil all these ingredients for fifteen minutes and pour it on the cucumbers1 gherkins1 or other scalded vegetable you may wish to pickle4 ,,walnut ,,pickle ,pick the walnuts about the ,fourth of ,july4 ,they should be so soft that a pin can be run through them4 ,lay them in salt and water ten days1 change the water two or three times during the ten days4 ,rub off the outside with a coarse cloth and proceed to finish the pickle4 ,for one hundred nuts1 make a pickle of two quarts of vinegar1 one ounce of ground pepper1 same of ginger1 half an ounce of mace1 cloves1 nutmegs and mustard seed4 ,put these spices in a bag1 lay it in the vinegar and boil all together a few minutes2 then set the pickle away for use4 ,if the vinegar is not very strong1 add fresh vinegar to the last scalding of the pickles4 ,,pickled ,,oysters ,take fine large oysters1 put them over a gentle fire in their own liquor1 and a small lump of butter to each hundred oysters4 ,let them boil ten minutes1 when they are plump and white2 take them from their liquor with a skimmer and spread them on a thickly folded cloth4 ,when they are firm and cold take half as much of their own liquor and half of good vinegar1 make this hot1 and take a stone crock1 put in a layer of oysters1 a spoonful of ground mace1 a dozen cloves1 allspice1 and whole pepper alternately4 ,if to be kept1 put them in glass jars with a little sweet oil on top4 ,stop them and seal tight1 and they will1 if kept in a cool place1 be good for months4 ,,country ,,green ,,pickle ,one peck of tomatoes1 eight green peppers to be chopped fine4 ,they must be the vegetable or sweet pepper4 ,soak the tomatoes and pepper twenty-four hours in weak brine2 drain off the brine1 and add to the green tomatoes a head of finely chopped cabbage2 scald all in boiling vinegar twenty minutes4 ,skim it out from the vinegar1 and place in a large jar1 and add three pints of grated horseradish and such other spices as you please4 ,fill the jars with strong cold vinegar and tie up for use4 ,,tomato ,,sauce ,,pickle ,one gallon of tomatoes and one gallon of vinegar4 ,slice the tomatoes 7green ones are firmest71 and sprinkle salt between each layer4 ,let them remain thus for twelve hours1 then rinse them1 and put them to drain on a sieve4 ,put your vinegar to boil with a dozen onions cut up in it1 season high with cloves1 pepper and ginger1 and when this boils throw in your tomatoes and let them boil five minutes4 ,finish by stirring in one-quarter of a pound of mustard and a pound of sugar2 then add a quart of vinegar and bottle it4 ,,plain ,,peach ,,pickle ,take eight or ten fine1 nearly ripe peaches2 free-stone are preferred by some1 but experience teaches that clings make the firmest pickle4 ,wipe off the down with a flannel rag1 and put them into brine strong enough to bear up an egg4 ,in two days drain them from this brine1 and scald them in boiling vinegar1 and let them stay in all night4 ,next day boil in a quart of vinegar1 one ounce of whole pepper1 one of broken-up ginger1 eight blades of mace1 and two ounces of mustard-seed2 pour this boiling on the peaches1 and when cool1 put them in jars1 and pack away carefully in a cool place4 ,,peach ,,pickles ,take ripe1 sound1 cling-stone peaches2 remove the down with a brush like a clothes brush2 make a gallon of good vinegar hot2 add to it four pounds of brown sugar2 boil and skim it clear4 ,stick five or six cloves into each of the peaches1 then pour the hot vinegar over them1 cover the vessel and set it in a cold place for eight or ten days1 then drain off the vinegar1 make it hot1 skim it1 and again turn it over the peaches2 let them become cold1 then put them into glass jars and secure as directed for preserves4 ,free-stone peaches may be used4 ,,peaches ,,and ,,apricot ,,pickle ,take peaches fully grown1 but not mellow2 cover them in strong salt and water for one week4 ,take them from the brine and wipe them carefully1 rubbing each peach to see if it is firm4 ,put to a gallon of vinegar half an ounce each of cloves1 pepper corns1 sliced ginger root1 white mustard seed1 and a little salt4 ,scald the peaches with this boiling vinegar1 repeat this three times2 add half as much fresh vinegar1 and cork them up in jars4 ,keep them dark and cool4 ,light will spoil pickles or preserves as much as heat does4 ,apricots may be pickled in the same way4 ,,green ,,peaches ,,pickled ,brush the down from green peaches 7cling-stones72 put them in salt and water1 with grape leaves and a bit of saleratus2 set them over a moderate fire to simmer slowly until they are a fine green1 then take them out1 wipe them dry1 and smooth the skins2 take enough vinegar to cover them1 put to it whole pepper1 allspice1 and mustard seed1 making it boiling hot1 and turn it over the peaches4 ,repeat the scalding three successive days4 ,,peach ,,mangoes ,steep some large free-stone peaches in brine for two days1 then wipe each peach carefully1 and cut a hole in it just sufficient to allow the seed to come out2 then throw them into cold vinegar until you make the stuffing1 which is to fill up the cavity occupied by the seed4 ,take fresh white mustard seed which has been wet with vinegar1 and allowed to swell a few hours1 scraped horseradish1 powdered ginger1 a few pods of red pepper1 a few small onions1 or1 better still1 a clove of garlic4 ,mix all with vinegar1 and add half as much chopped peach4 ,stuff the peaches hard with this mixture1 replace the piece cut out1 and tie it up tight with pack-thread4 ,boil a quart of vinegar for each dozen peaches2 season it with the same spices as the stuffing4 ,boil the spices in a small bag1 and then put in the peaches and let them scald ten or fifteen minutes1 just long enough to be thoroughly hot all through4 ,place the peaches in jars1 and pour scalding vinegar well spiced over them--the vinegar must cover them2 add at the top a tablespoonful of salad oil4 ,cover the jar tight by tying leather over it4 ,,melon ,,mangoes ,get the late1 small1 smooth1 green melons1 they should not be larger than a teacup2 cut out a piece from the stem end large enough to allow you to take the seeds from the inside2 scrape out all the soft part1 and when done1 cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them4 ,make a strong brine of salt and water1 pour it over the melons and let them remain in it twenty-four hours4 ,prepare the following stuffing3 sliced horseradish1 very small cucumbers1 nasturtiums1 small white onions1 mustard seed1 whole pepper1 cloves and allspice2 scald the pickles and cull them4 ,rinse the melons in cold water1 then wipe each one dry and fill it4 ,put a cucumber1 one or two small onions1 with sliced horseradish and mustard seed1 into each melon2 put on the piece belonging to it and sew it with a coarse needle and thread2 lay them in a stone pot or wooden vessel1 the cut side up2 when all are in1 strew over them cloves and pepper1 make the vinegar 7enough to cover them7 boiling hot1 and put it over them1 then cover with a folded towel2 let them stand one night1 then drain off the vinegar1 make it hot again and pour it on1 covering as before4 ,repeat this scalding four or five times1 until the mangoes are a fine green2 three times is generally enough4 ,be sure the melons are green and freshly gathered4 ,the proper sort are the last on the vines1 green and firm4 ,if you wish to keep them till the next summer1 choose the most firm1 put in a jar and cover with cold fresh vinegar2 tie thick paper over them4 ,,bread ,,and ,,yeast ,,remarks ,,on ,,yeast ,without good yeast to start with it is impossible to make good bread1 therefore ,i devote a few moments to this important consideration4 ,there are several kinds of yeast used for raising bread and rolls4 ,brewers' yeast is given to start with1 though too strong for a family bread4 ,bakers' is better1 but not always to be had4 ,a housekeeper should get a little of any good yeast to commence with1 and when she finds it is good1 and is well risen and sweet1 instead of pouring it into flour1 and baking it1 it is better to thicken it with cornmeal1 cut the cakes out1 dry in a cool place1 and keep the cakes always on hand for any purpose to which they are suited1 i4 e41 in the making of bread1 rolls1 pocketbooks1 loaf1 cake1 sally lunn1 or any kind of light biscuit4 ,,to ,,make ,,rising ,,with ,,yeast ,,cake ,take a heaping spoonful of good yeast cake pounded1 one-half a cup of warm water1 a lump of sugar1 and enough sifted flour to make a thick batter4 ,set this to rise in a cool place in summer1 and a warm place in winter4 ,it will be light and ready to use in about three hours1 unless it is kept very cool4 ,a heaping spoonful is the proper quantity for one quart of flour2 half a cup of lard will make the bread better and richer4 ,it is well to grease the bread on top before baking4 ,,turnpike ,,cakes1 ,,commonly ,,called ,,hard ,,yeast ,put a cup of hops into a pint of water2 when boiling hot1 strain it over a pint of corn-meal2 add a teacup of bakers' yeast1 and when cool roll the dough in flour1 and cut it out into cakes1 and dry them for use4 ,,liquid ,,yeast ,,of ,,parched ,,corn ,,and ,,hops1 ,,which ,,does ,,not ,,turn ,,sour ,take two teacupfuls of corn1 parch it thoroughly1 being careful not to burn it2 add a good handful of hops2 boil in water enough to cover well1 for an hour and a half4 ,pare six good-sized potatoes1 and boil them for half an hour with the corn and hops4 ,sift the potatoes 7when done7 through a colander1 and strain the liquor through a cloth onto the potatoes2 add a tablespoonful of vinegar1 one cup of sugar1 and a half cup of salt2 put in cold water enough to make up a gallon4 ,put the whole in a jug1 having added a teacupful of good yeast to raise it4 ,set the jug1 without corking1 in a warm place till it begins to 8work10 then cork it and put it in the cellar1 and the longer it stands the better it becomes4 ,when wanted for bread1 you should 7at noon7 take five or six boiled potatoes1 mash them very fine1 stir in a teacupful of flour1 and pour on a quart of boiling water2 then put in a cup nearly full of yeast1 and set the ferment in a warm place till night2 then set a soft sponge1 with warm water and flour1 adding the ferment2 it will be ready to mould up hard the first thing in the morning4 ,let it rise till quite light1 then mould it out in loaves1 rise again1 and bake in the usual way4 ,the sponge should not be set near the stove4 ,the superior qualities of this yeast are shown by the fact that you never use saleratus in the bread1 and it never sours4 ,if the directions are followed1 with good flour1 you may be sure of sweet light bread every time4 ,,miss ,,beecher',s ,,potato ,,yeast ,mash six boiled potatoes1 mix in half a coffeecup of flour1 two teaspoonfuls of salt1 and add hot water until it is a batter2 beat all well together4 ,when it is blood-warm add to it one-half cup of brewers' yeast1 or a whole cup of home-brewed yeast4 ,when this is light1 put it in a bottle1 and cork it tight for use4 ,keep it as cool as possible4 ,,another ,,potato ,,yeast ,,without ,,hops ,boil and mash sufficient potatoes to fill a pint cup2 add to them a pint of water1 boil them together1 stir in flour enough to form a thick batter1 and when cool1 add a yeast cake1 or a cup of good yeast4 ,bottle and put away in a cool place4 ,,yeast ,,with ,,hops ,peel and boil eight large ,irish potatoes4 ,boil a handful of hops in a little water1 or in the water the potatoes were boiled in2 mash the potatoes fine1 and strain the water from the hops over them4 ,put in a cup of flour to the potatoes before the water is poured on1 as it mixes better when dry2 mix all together and beat it1 then put in half a cup of good yeast1 or a yeast cake4 ,this will keep good for a week if kept cool4 ,,home-,,made ,,yeast ,boil one pound of good flour1 one-quarter of a pound of good sugar1 and a tablespoonful of salt in two gallons of water4 ,boil for two hours1 and bottle it for use4 ,this will do if you are where you cannot get bakers' yeast1 or turnpike cakes to start your yeast1 but is not always reliable4 ,,salt ,,rising ,,yeast ,take a pint of new milk1 warm from the cow if possible4 ,put in a teaspoonful of salt1 and thicken it with flour to the consistency of batter cakes4 ,set this in a warm place to rise1 and make your biscuit or bread up with it1 and some new milk1 or milk and water warmed together4 ,,salt1 ,,or ,,milk1 ,,rising ,,for ,,bread1 ,,and ,,how ,,to ,,bake ,,it ,take a pint of new milk1 stir in nearly a pint of boiling water1 then salt it with a teaspoonful of fine salt2 thicken this with flour enough to make a thick batter4 ,set it in a warm place to rise1 and it is ready to mix into bread4 ,mix the yeast in a soft dough with fine flour1 a little lard1 and a cup of water2 mould it1 and set it to rise4 ,when well risen1 bake it a nice brown4 ,wrap it in a damp cloth for a few minutes1 and let it cool slowly before it is cut4 ,this is a good bread for a delicate stomach1 which is sometimes painfully affected by hop-yeast bread4 ,,hard ,,fig-,,leaf ,,yeast ,,made ,,without ,,hops ,during the war we could get no hops1 and found that fig-leaves were a good substitute4 ,to ,make ,fig-,leaf ,yeast4--,take a pint cup of the leaves1 put them to a quart of cold water1 and boil them until a strong tea or decoction is made--this is to be put away to cool2 then pour off the tea carefully1 leaving the dregs and leaves4 ,now boil and wash ,irish potatoes enough to fill a pint-cup1 put them to the tea of fig-leaves1 beat them up with a tablespoonful of brown sugar and flour1 to make a stiff batter1 and put it in a covered vessel to rise4 ,when this yeast is light and frothing1 thicken it immediately 7as keeping too long injures it7 with corn-meal1 until it is thick enough to be rolled out like biscuit4 ,roll it out1 cut and dry the cake1 turning them very often until dry4 ,this will be a supply of yeast for several months4 ,when you wish to make bread1 take one of the cakes in the morning1 put it in a covered mug or pitcher2 put on it a cup of cold water1 and when it is dissolved1 put to it a spoonful of brown sugar1 and make a batter of the water and yeast cake4 ,make this batter as stiff as pound-cake batter1 and when it rises well1 mix with two quarts of flour1 and the bread will be most excellent1 if carefully made according to these directions4 ,use lard as usual in making the bread up for baking4 ,,to ,,make ,a ,,loaf ,,of ,,good ,,bread ,one large spoonful of hop yeast1 or a yeast cake2 put this to a pint of water1 mash to this two ,irish potatoes1 and stir all together4 ,sift in flour until you have a stiff batter1 and set it to rise4 ,when it is very light1 stir in a spoonful of lard1 and enough flour to enable you to mould it into a loaf4 ,when moulded1 grease the top1 and set it to rise again4 ,if really light1 you can now bake it2 but if not1 work it down again1 and mould it over and let it rise again4 ,this is made plain and definite1 for nothing is more discouraging for a young housekeeper than to feel that she really tried1 and yet could not make good bread4 ,this is in such small quantities that a young person could try it1 without feeling that she was wasting much1 if she does not succeed the first time4 ,any one who tries this simple recipe will have the pleasure of presenting a nice loaf of bread to her family4 ,,to ,,make ,,good ,,bread ,make a pint of meal into mush1 then pour it onto two quarts of flour2 when cool1 add a little salt and warm water1 or milk1 and a cup of yeast2 work it with a spoon1 and set it by to rise until morning4 ,knead it well2 yes1 very well1 and make it into loaves2 place in the pan1 and when light1 bake it4 ,add a little lard1 if liked4 ,a ,,very ,,nice ,,potato ,,bread ,to two pounds or pints of flour1 add one pound or pint of warm1 mashed mealy ,irish potatoes4 ,add to this milk and water1 a cup of yeast and a little salt4 ,make it after kneading it very well1 into loaves1 and place them in a pan to rise4 ,if you desire a rich1 short bread you may add a little lard or butter1 but it is nice without4 ,,raised ,,wheat ,,bread ,,with ,,potatoes ,take one half a cup of hop yeast1 or yeast made from turnpike cake will do1 also two boiled hot ,irish potatoes1 mash them1 and add to the yeast and potatoes one pint of water4 ,make a sponge of this by beating in sifted flour until it is a soft dough4 ,set it to rise by the stove2 when it is light1 pour the sponge in the bread tray and mould it rather stiff with sifted flour1 knead it well and set it to rise again4 ,when it is light1 work in a little more flour1 shape it in loaves in the baking-pans2 and when light the second time bake it2 this allows the yeast to lighten or rise once1 and the dough or bread to rise twice1 making three fermentations the dough undergoes before it is baked into bread4 ,,light ,,bread1 ,,invariably ,,good ,take nine pint cups of flour1 one pint cup of good yeast made from hops1 two pint cups of warm water and a pint cupful of warm milk4 ,make into a sponge1 let this rise2 when risen1 knead it with all your strength1 work more flour into it1 and let it rise again4 ,when it is light1 you must bake it in loaves4 ,,excellent ,,family ,,bread ,take a peck of sifted flour1 half a pint of family yeast1 or a gill of brewers' yeast2 wet all up soft with new milk1 or milk and water warm4 ,add a cup of shortening1 and a teaspoonful of salt4 ,knead it faithfully1 and set it in a warm place to rise4 ,it is better to take the dough when risen1 and work it down again2 but some dislike the trouble1 and bake it as soon as it rises4 ,you must keep your dough for wheat bread very soft2 but for rye1 you may have it stiff4 ,,sponge ,,bread ,take three quarts of wheat flour1 and three quarts of boiling water1 mix them thoroughly2 let them remain until lukewarm1 then add twelve spoonfuls of family yeast1 or six of brewers'4 ,place it where it will be warm2 keep the air from it1 and leave it to rise4 ,when it is light1 work in flour to mould it1 and a little salt4 ,let it stand for a second rising1 then shape into loaves and bake4 ,,rye ,,and ,,indian ,,bread ,,for ,,dyspeptics ,take a pint of rye flour and a pint of ,indian meal1 scald the meal with a cup of boiling water1 and when lukewarm1 mix in the flour and a cup of yeast2 add a little salt1 and knead it as for other bread4 ,bake for two hours4 ,,graham ,,bread ,get good1 fresh1 ground unbolted flour1 and sift it through a common hair sieve4 ,take three quarts of this wheat meal1 one half a cup of good yeast1 and three spoonfuls of molasses4 ,mix to a sponge with water1 work in flour enough to mould it1 and proceed as you do with common wheat bread4 ,you must put a little soda in the batter before moulding1 as it is more disposed to ferment than fine or bolted flour4 ,,miss ,,shattuck',s ,,brown ,,bread ,one quart of rye meal1 two quarts of ,indian meal1 two tablespoonfuls of molasses2 mix thoroughly with sweet milk4 ,let it stand two hours1 and bake in a slow oven4 ,,boston ,,brown ,,bread ,one and a half pints of ,indian meal1 half a pint of wheat flour1 one cup of sweet milk1 one cup of sour milk1 with a teaspoonful of soda in it2 three tablespoonfuls of molasses1 one tablespoonful of yeast1 and a pinch of salt4 ,put it in a warm place to rise1 then let it bake steadily for four hours2 warm by steaming it when wanted to use4 ,,corn ,,batter ,,bread ,take six spoonfuls of flour1 and six of corn meal2 add a little salt1 sift them together2 make a batter with four eggs1 and a cup of milk2 stir in the flour and meal1 make it a soft batter1 and bake in small tins for breakfast4 ,some use yeast powder or soda with this batter1 but that is a matter of taste4 ,if yeast powder is used1 sift it in the flour2 if soda is used put it in the milk4 ,,mississippi ,,corn ,,bread ,one quart of buttermilk1 two eggs1 three spoonfuls of butter1 and a teaspoonful of saleratus2 stir in meal1 to the milk1 until it is as thick as buckwheat batter4 ,bake in squares about one inch thick4 ,it will require half an hour in a hot oven4 ,if it is not nice1 it will be because you have put in too much meal1 and made the batter too thick4 ,but try again1 and you will succeed4 ,,soda ,,or ,,milk ,,biscuit ,to a pound of sifted flour1 put the yolk of an egg2 dissolve a teaspoonful of carbonate of soda in a little milk2 put it and a teaspoonful of salt to the flour1 with as much milk as will make a stiff paste2 work it well together1 beat it for some minutes with a rolling-pin1 then roll it very thin4 ,cut it in round or square biscuits1 and bake in a moderate oven until they are crisp4 ,,rich ,,soda ,,biscuits ,,with ,,cream ,,of ,,tartar ,to each quart of flour add two teaspoonfuls of cream of tartar sifted through it4 ,put in a tablespoonful of lard or butter2 dissolve a tablespoonful of soda in a cup of water1 pour it on the flour2 mix with milk1 or milk and water1 to a soft dough1 roll out on the floured biscuit board1 cut with the biscuit cutter1 and bake quickly4 ,add a little salt4 ,a ,,nice ,,way ,,to ,,make ,,yeast ,,powder ,,biscuit ,take a quart of flour--which is about the quantity required by an ordinary family of six persons2 sift one pint of the flour in a tin basin1 and sift into it two heaping spoonfuls of yeast or baking powder4 ,add to the flour a tablespoonful of lard2 put this also in the basin and make1 with a little salt1 a nice batter2 beat the flour1 lard and water very briskly until it is light4 ,take down your biscuit board and sift on it the other pint of flour1 make a hole in the flour1 and pour in your batter1 gently stirring it until it is a soft dough2 keep it as soft as possible1 roll it out1 cut it with the biscuit cutter1 and bake quickly4 ,these biscuits never have that screwed or drawn-up look that most biscuits made with yeast powder have4 ,,sponge ,,biscuit ,,with ,,yeast ,stir half a teacup of melted butter1 a teaspoonful of salt and a cup of good yeast1 into a pint of lukewarm water2 then add flour to make a stiff batter4 ,set this to rise2 when light drop this mixture onto flat buttered tins2 drop them several inches apart so as to leave room for them to rise4 ,let them stay in a warm place fifteen minutes1 before being put in the oven to bake4 ,bake them quickly to a light brown color2 they will take about six or eight hours to lighten1 though the time depends always on the yeast1 and the coldness or warmth of the weather4 ,,sponge ,,biscuit ,,without ,,yeast1 ,,made ,,with ,,cream ,mix half a pint of thick cream1 four eggs1 a little salt1 soda1 and flour enough to make a stiff batter2 if too stiff to drop nicely1 thin it with a cup of sweet milk4 ,drop on tins like the above recipe4 ,bake in a quick oven4 ,,cream ,,of ,,tartar ,,biscuit ,,for ,,breakfast ,one quart of sifted flour1 three teaspoonfuls of cream of tartar and one of soda mixed in the flour1 and a little salt1 two large spoonfuls of shortening2 mix soft with warm water or milk1 and bake4 ,,milk ,,biscuit ,,or ,,rolls ,warm a pint of milk and half a pound of butter2 pour this into nearly two quarts of flour 7you must take out a handful for finishing the biscuit72 add two eggs and a cup of yeast1 knead it very well and make into round balls1 flatten each one on the palm of your hand and prick it with a fork2 bake4 ,,nice ,,rolls ,,or ,,light ,,biscuit ,beat together one egg1 one spoonful of sugar1 a small lump of butter and a gill of yeast1 or a yeast cake2 add to this a quart of flour1 and enough warm milk1 or milk and water1 to form a dough2 work it and set it to rise4 ,when it has risen1 take down your bread-board1 flour it well1 roll your dough out on the board1 and spread over it a tablespoonful of lard or butter4 ,sprinkle a dust of flour over the butter1 roll it up into rolls and bake quickly4 ,rolls are often made dark by allowing them to get too light4 ,,virginia ,,rolls ,one tablespoonful of good yeast1 one egg1 one large spoonful of butter1 one pound or pint of flour1 a little salt and enough milk to form into a stiff batter4 ,set it to rise in a warmed pan until it is light2 sift a cup of flour into the bread-tray1 and pour the light batter in2 work it well and keep the dough very soft1 which is the most certain way to have light rolls or bread4 ,now1 that it is well worked1 moist and soft1 set the dough to rise2 when light1 make into rolls1 and lay them on a warmed and buttered pan2 set them by the fire to rise again1 baste the top over with butter1 and bake in a quick oven as soon as they are light4 ,do not keep them too long rising or they might become sharp or sour4 ,,light ,,flour ,,puffs ,,for ,,breakfast ,take a tumbler of sifted flour1 a tumbler of milk and two eggs4 ,put a teaspoonful of yeast powder in the flour before sifting2 beat the eggs separately4 ,mix all together1 and add a teaspoonful of melted butter or lard just before baking in little fancy pans4 ,put salt in the flour with the yeast powder1 and then bake as quickly as you can4 ,,rolls ,,for ,,breakfast ,sift at night a quart of flour2 add half a pint of milk1 a spoonful of salt1 two well-beaten eggs1 and a half cup of yeast4 ,work it well1 cover it1 and set it in a warm place to rise4 ,next morning work in two tablespoonfuls of butter1 and mould the dough into rolls4 ,rub over each roll a little butter1 and bake4 ,,fine ,,rolls ,warm half a cup of butter in a half pint of milk2 add two spoonfuls of small beer yeast1 or a cup of homemade yeast1 and a little salt2 pour this on to two pounds of flour4 ,let it rise an hour1 knead it1 and make into loaves or rolls4 ,,rice ,,cakes ,take a pint of rice that has been boiled soft2 add to it a teacup of flour1 two eggs well beaten1 a pinch of salt1 and enough milk to make a nice thick batter2 throw into the batter a tablespoonful of melted butter or lard1 and bake on a hot griddle4 ,,sally ,,lunn ,one cup of warmed sweet milk in a cup of yeast1 one cup of sugar1 one quart of sifted flour1 and four eggs1 with a cup of lard and butter melted together4 ,pour this mixture1 after it has been well beaten1 into a cake mould2 let the mould be warmed and well greased4 ,set it now to rise in a warm place1 let it rise until very light1 and bake like a cake4 ,with a sharp knife divide the cake1 severing the top from the bottom crust2 butter both1 set the top crust down on the under half1 and bring it to table hot4 ,,sally ,,lunn ,pour a cup of risen yeast into a bowl1 add a cup of warm sweet milk1 one-half a cup of white sugar1 and a large spoonful each of lard and butter mixed and warmed2 also add four eggs well beaten1 three and one-half cups of sifted flour1 and a little salt4 ,beat all this well1 and pour into a warm and well greased cake pan and set it to rise in a warm place in winter1 and a cool one in summer4 ,if you wish it for tea1 make it up five hours beforehand1 having set the yeast to rise after breakfast4 ,if wanted for breakfast make it up at nine o'clock the night before4 ,remember if made up at night1 you add a little more flour1 or make the dough a little stiffer1 and do not put it in a pan at night1 but allow it to rise in a tureen or crock1 and pour it in the pan and let it rise a little before baking4 ,it must be baked like a cake4 ,this is a never failing recipe and has been much liked4 ,,muffins ,,and ,,crumpets ,,with ,,yeast ,take two pints of milk1 four eggs1 and a small teacupful of yeast1 or a yeast cake2 melt a piece of butter 7the size of an egg7 in a little of the milk1 add a teaspoonful of salt1 and thicken with sifted flour until it is like buckwheat batter4 ,set it to rise for eight or ten hours1 and then bake in muffin rings1 or pour it like batter cakes1 on a hot griddle4 ,butter them1 when cooked this way1 just as they come from the griddle4 ,some like sugar and ground cinnamon1 sifted over each crumpet as it is baked4 ,,nice ,,muffins ,to a quart of milk1 one quarter of a pound of butter1 four eggs1 and enough flour to form a very stiff batter1 add a cup of yeast2 set it to rise three hours1 then bake in greased muffin rings4 ,split1 butter1 and serve them hot4 ,,graham ,,muffins ,,for ,,dyspeptics ,take a quart of ,graham flour1 one half cup of brown sugar1 one teaspoon of salt1 two tablespoonfuls of yeast1 warm water or milk enough to soften it sufficiently to stir readily with a spoon4 ,when it is light1 stir up again and drop in rings and bake4 ,if made over night1 add a little soda in the morning4 ,bake soft4 ,,pocket ,,books1 ,,for ,,tea4 ,,very ,,much ,,liked ,take a cup of light and warm yeast1 a cup of warm1 sweet milk1 two eggs beaten1 a cup of sugar1 a spoonful of grated orange peel and nutmeg2 add to this1 flour enough to make a thin batter1 and set it in a warm place to rise4 ,if you wish it for tea1 you must make this batter up about nine o'clock in the morning1 and in two hours it ought to be full of bubbles1 and light4 ,then pour this batter into sifted flour1 enough to form into a rather stiff dough2 add salt and a lump of butter as big as an egg4 ,work it thoroughly1 and set it in a tureen to rise again4 ,when it is risen it is ready to form into shapes1 called pocket-books4 ,to do this you must flour the board and roll out the dough half an inch thick1 smear the surface with butter1 cut into strips about six inches long1 and two inches wide1 fold them over and over1 and lay them within an inch of each other on a warm and greased baking tin1 or pan2 swab the tops over with warmed butter and a beaten egg2 set them now to rise1 which will require an hour4 ,just before you put them in the oven1 you must sift some sugar over them4 8,,pain ,,perdu10 ,,or ,,lost ,,bread ,take a pint of fresh milk1 and sweeten it with a cup of sugar2 stir two beaten eggs in it1 and season with any flavoring you like4 ,cut six slices from a loaf of bread1 soak each piece of bread a few minutes in the custard of milk and sugar already prepared1 take the pieces out one by one1 and fry them in butter made hot in a frying pan1 pile them up and serve hot4 ,,indian ,,breakfast ,,cakes ,take a quart of milk or milk and water1 make it scalding hot1 pour half of it hot1 on as much fine corn meal as it will wet2 let it cool1 then beat up in it two eggs--beat the eggs light2 add a little salt and a teaspoonful of saleratus2 thin the batter a little with the rest of the milk2 butter pan1 and pour in the mixture4 ,bake in a quick oven4 ,,indian-,,meal ,,griddle ,,cakes1 ,,without ,,eggs ,one quart of milk1 or milk and water1 one pint of corn meal1 four tablespoonfuls of flour1 one tablespoonful of salt1 and a teaspoon of butter2 beat up and bake on a griddle or in shallow pans4 ,,haly',s ,,buckwheat ,,cakes ,one quart of fresh buckwheat flour1 half a cup of yeast1 one tablespoonful of salt1 one and a half quarts 7or a little less7 of milk and water warmed4 ,beat all well with a large spoon1 and pour the mixture in a tall jar1 as in that it rises better than in a flaring or open crock4 ,in the morning add a teaspoonful of soda or saleratus1 just before frying the cakes4 ,then grease the griddle and fry them brown2 eat with syrup or honey4 ,,buckwheat ,,griddle ,,cakes ,put three pints of warm water into a stone jar1 add half a gill of baker's yeast1 or an inch square of turnpike cake dissolved in a little warm water2 add a heaping teaspoonful of salt1 and half a small teaspoonful of saleratus4 ,have a pudding-stick1 and gradually stir in enough buckwheat flour to make a nice batter2 beat it perfectly smooth1 then cover it and set it in a moderately warm place until morning4 ,a large handful of cornmeal may be put with the flour1 and it is by many persons considered an improvement4 ,if the meal is added it will require an egg and a cup of milk4 ,,noodles ,there are few things nicer than 8noodles0 when they are properly made4 ,make a stiff dough with two eggs1 a little salt1 and sufficient flour4 ,roll this out very thin1 shake on a little flour and rub it in2 fold the dough over1 and roll it up1 after which cut it fine with a knife4 ,have ready a pot almost full of boiling water into which you have put a little salt4 ,drop the noodles in1 and boil them for five or six hours4 ,pour the water off1 and fry the noodles in plenty of butter1 and they will be splendid4 ,,rusks1 ,,doughnuts ,,and ,,waffles ,,miss ,,lester',s ,,tea ,,rusk ,one quart of flour1 one half pint of milk1 one quarter of a pound of butter1 two eggs2 add mace1 nutmeg and a cup of yeast4 ,set it to rise1 and then make up into rusks2 bake on buttered tins when light1 and serve hot4 ,,doughnuts ,,without ,,yeast ,half a pound of butter1 a pint of sour milk or buttermilk1 three quarters of a pound of sugar1 a small teaspoonful of saleratus dissolved in a little hot water1 two well beaten eggs1 and as much flour as will make a smooth dough2 flavor with half a teaspoonful of lemon extract and half a nutmeg grated2 rub a little flour over a breadboard or table1 roll the dough to a quarter of an inch in thickness1 cut it in squares1 or diamonds1 or round cakes1 and fry in boiling lard as directed4 ,these cakes may be made in rings and fried4 ,,sour-,,milk ,,doughnuts ,,without ,,yeast ,take a quart of flour1 three eggs1 three-fourths of a pound of sugar1 and half a cup of shortening2 add a teaspoonful of soda1 and mix to a soft dough with buttermilk4 ,roll out1 cut them1 and fry in boiling lard4 ,,doughnuts ,,with ,,hop ,,yeast ,take two quarts of light hop or potato yeast sponge1 mix in it a pint of new warm milk1 three beaten eggs1 a cup of butter or lard1 one large cup of sugar1 a large spoonful of cinnamon1 and a little salt2 beat this well1 and sift in flour to make a soft dough4 ,set this in a warm place to rise1 and when it is light roll it out on the board a little thicker than pie crust1 and cut with a knife in squares of about three inches4 ,let them stand a little and fry them in plenty of boiling lard4 ,if fried in a little lard they will soak the fat1 which will spoil them4 ,throw them1 or any other kind of cakes you wish to fry1 into a pot half full of boiling lard1 and it insures their being light and nicely browned4 ,,plain ,,doughnuts ,take two pounds1 or pint cups1 full of light risen dough2 add to it half a pound of butter1 one half pound of sugar1 one half pint of milk1 three eggs1 a little cinnamon and nutmeg4 ,cover it and set it to rise2 when light1 cut it into shapes and fry in boiling lard4 ,add a little flour to stiffen the dough4 ,,cream ,,doughnuts ,,without ,,yeast ,a quart of cream1 sweet or sour1 five eggs1 and a cup of sugar4 ,if the cream be sour1 add soda to sweeten it2 if sweet1 put in two tablespoonfuls of yeast powder1 or any good baking powder1 and flour to mix1 then roll out and fry in boiling lard4 ,,waffles4 ,,economical ,,way ,take two eggs1 a cup of sweet milk1 one cup of water and three cups of flour1 with two tablespoonfuls of yeast powder mixed in it before sifting2 add a tablespoonful of melted lard or butter1 and a teaspoonful of sugar4 ,mix all well1 and bake in waffle irons4 ,this is a nice cheap waffle4 ,,crullers ,two cups of sugar1 one cup of butter1 three eggs1 one cup of sour milk1 one teaspoonful of soda4 ,flavor to taste1 and fry in boiling lard1 or bake lightly in the stove4 ,,crullers ,one cup of butter1 two cups of sugar1 three eggs1 half a pint of sour milk1 one teaspoonful of soda1 half a nutmeg1 flour to roll thin4 ,cut in fancy shapes4 ,sprinkle sugar over them when done4 ,put two pounds of lard in a deep skillet1 and when it is very hot1 begin to fry the crullers4 ,you will have to replenish once or twice with lard1 as it will become brown and scorched if you do not4 ,the crullers should be a light brown1 of uniform color4 ,one-half this quantity makes a large dishful of crullers4 ,,cake ,,and ,,confections ,,icing ,take one pound of powdered or flour sugar 7not the common pulverized7 and the whites of four eggs4 ,put the sugar to the eggs before you beat it at all2 then beat till it is stiff4 ,spread it on the cake with a wet knife1 wetting it in cold water each time you use it4 ,set it in front of the stove to dry1 or in an oven with the least particle of heat4 ,the cake must be nearly cold4 ,you can flavor the icing with rose1 orange1 or lemon2 if the latter1 add a very small portion of grated rind4 ,it is much nicer to add sugar to eggs before beating than afterward4 ,,chocolate ,,icing ,to one pound of fine loaf sugar add half a pint of cold water2 boil over a brisk fire until the sugar1 when pressed with the fingers1 presents the appearance of strong glue2 add six ounces of grated chocolate2 flavor with vanilla4 ,,to ,,make ,,icing ,,for ,,cakes ,beat the whites of two eggs to a froth1 then add to them a quarter of a pound of white sugar1 ground fine like flour2 flavor with extract of lemon or vanilla2 beat it until it is light and very white1 the longer it is beaten the firmer it will become4 ,no more sugar must be added to make it so4 ,beat the frosting until it may be spread smoothly on the cake4 ,this quantity will ice quite a large cake over the top and the sides4 ,,frosting ,,for ,,cake ,to each egg used take ten teaspoonfuls of finest powdered sugar1 and a teaspoonful of lemon extract4 ,beat quickly1 and allow at least five minutes for each spoonful of sugar4 ,the excellence of icing depends on the purity of the powdered sugar and the rapidity of beating given the eggs2 it is much to be regretted that the most of powdered sugar is adulterated with foreign materials1 especially with the white earth called 8,terra ,alba10 which causes the sugar to harden like stone1 and prevents the cake and frosting from being1 as it should be1 light and good4 ,,boiled ,,icing4 ,,very ,,nice ,boil until very thick1 a pound of white sugar in a cup of water4 ,it should be as thick as for candy2 when boiled1 pour it gently on the beaten whites of three eggs4 ,beat this rapidly until well mixed with the eggs1 then flour the cake with flour or corn starch1 and ice it with a knife in the usual way4 ,you must use flavoring to suit your taste4 ,much of the perfection of icing depends on the quality of the sugar1 which should be pure and ground1 not pulverized1 as that sugar is now often adulterated4 ,,hot ,,boiled ,,icing ,,for ,,cake ,dissolve one pint of powdered sugar in two large tablespoonfuls of water 7or three if the spoon is small72 set it on the fire to boil4 ,while this syrup is heating on the stove1 beat the whites of four eggs to a strong froth1 take off the boiling syrup1 and beat it to the white of eggs1 holding it high over the pans1 and pouring it in a stream on the eggs2 then flavor with lemon1 or vanilla1 and spread it on the cake1 while the icing is warm2 set the cake for a few moments in the oven to harden the icing1 it is then ready for the table4 ,,charlotte ,,russe ,boil one ounce of isinglass or gelatine1 in one and a half pints of milk1 sweeten it with half a pound of white sugar1 and beat in the yolks of six eggs2 flavor it with vanilla4 ,when this mixture begins to stiffen as it grows cold1 stir into it one pint of cream whipped to a froth4 ,ornament the glass dish it is to be served in1 with strips of sponge cake1 and pour the ,charlotte ,russe in4 ,set it in a cool place until wanted4 ,,splendid ,,fruit ,,cake ,one pound of butter washed and creamed1 one and one-fourth pounds of white sifted sugar1 creamed with the butter2 add the yolks1 beaten lightly1 alternately1 with the whites beaten to a stiff froth1 of twelve eggs2 stir in carefully a pound of sifted flour4 ,the day before1 wash and dry two pounds of currants1 pick and seed two pounds of large raisins1 and slice one pound of citron4 ,pour all this fruit into a large pan1 and dredge it well with a quarter of a pound of sifted flour2 stir all well into the butter1 add a grated nutmeg1 a glass of wine1 and the same of brandy4 ,bake in a large cake mould very carefully1 four hours4 ,it is safer to have it baked by a confectioner1 if it is convenient to do so4 ,,nice ,,family ,,cake ,,with ,,fruit ,three cups of fine sugar1 two cups of butter1 five cups of sifted flour1 half a pound of chopped raisins1 and half a pound of dried currants2 flavor with brandy1 and nutmeg1 or extract of nutmeg1 or lemon4 ,put the same flavor in the frosting1 if the cake is to be used for special occasions4 ,,cheap ,,fruit ,,cake ,to one quart of sifted flour1 add a teacupful of sugar1 half a cup of butter1 one cupful of raisins1 two teaspoonfuls of cream of tartar1 and one of soda1 two tablespoonfuls of mixed spices2 rub thoroughly together the flour1 cream of tartar1 soda and butter1 stir in sufficient cold water to make a stiff batter1 then add the spices and raisins2 pour it into a small tin pan1 bake one hour4 ,,wisconsin ,,fruit ,,cake ,take three quarters of a pound of raw salt1 fat pork1 chopped very fine2 then pour on a pint of boiling water1 one cup of sugar1 two cups of molasses1 two teaspoonfuls of cloves1 one of cinnamon1 one nutmeg1 two teaspoonfuls of saleratus1 one pound and a half of raisins1 also a pound of citron and currants if liked1 and flour as stiff as can be stirred2 bake very slowly an hour1 or longer if necessary1 as it will burn without great care4 ,this will make three loaves1 and will keep well4 ,this is convenient in the winter when eggs are scarce4 ,,nougat ,,fruit ,,cake ,make the batter the same as for fruit cake1 but instead of the same quantity of fruit1 add two pounds of seedless raisins1 one pound of citron1 one of blanched and cut almonds1 and one pound of grated cocoanut4 ,pour over the cocoanut a cup of sweet milk4 ,add the wine1 brandy and nutmeg4 ,this is much admired4 ,it is an experiment of my own1 and has been very much in request4 ,,rich ,,wedding ,,cake1 ,,or ,,black ,,cake ,one pound of flour1 nine eggs1 the whites and yolks beaten separately1 one pound of butter beaten to a cream1 one pound of brown sugar1 one teacupful of molasses1 one ounce of grated nutmeg or ground mace1 one teaspoonful of ground allspice1 one teaspoonful of cinnamon1 and a gill of brandy2 beat this mixture well4 ,having picked1 washed1 and dried three pounds of currants1 stone and cut three pounds of raisins1 strew half a pound of flour over them1 mix it well through1 and stir them with a pound of citron1 cut in slips1 into the cake4 ,line tin pans with buttered paper1 put the mixture in1 an inch and a half or two inches deep1 and bake in a moderate oven an hour and a half or two hours4 ,ice according to directions4 ,,bride',s ,,cake4 ,a ,,splendid ,,recipe ,take three-fourths of a pound of butter1 wash and cream it1 add one pound of white sugar2 beat them well together1 then add the beaten whites of seventeen eggs1 alternately with a pound of sifted flour4 ,flavor with lemon or rose1 and bake4 ,this is a most delicious and delicate cake4 ,,rich ,,bride',s ,,cake ,take four pounds of sifted flour1 four pounds of sweet fresh butter1 beaten to a cream1 and two pounds of white powdered sugar2 take six eggs for every pound of flour1 an ounce of ground mace or nutmeg1 and a tablespoonful of lemon extract or orange-flower water4 ,wash through several waters1 and pick clean from grit1 four pounds of currants1 and spread them on a folded cloth to dry2 stone and cut in two1 four pounds of raisins1 cut two pounds of citron in slips1 and chop or slice one pound of blanched almonds4 ,beat the yolks of the eggs with the sugar to a smooth paste2 beat the butter and flour together1 and add them to the yolks and sugar2 then add the spice and half a pint of brandy1 and the whites of the eggs beaten to a froth2 stir all together for some time2 strew half a pound of flour over the fruit1 mix it through1 then1 by degrees stir it into the cake4 ,butter large tin basins1 line them with white paper1 and put in the mixture two inches deep1 and bake in a moderate oven two hours4 ,the fruit should be prepared the day before making the cake4 ,,cheap ,,jelly ,,cake ,one cup of fine white sugar1 one cup of milk or water1 two tablespoonfuls of butter1 one egg1 two cups of flour1 one teaspoonful of cream of tartar and one-half teaspoonful of carbonate soda2 flavor with nutmeg or lemon4 ,it is best with plum or currant jelly4 ,,delicious ,,pound ,,cake ,cream three quarters of a pound of butter1 sift a pound of flour gradually into it1 and cream them together4 ,beat the yolks of nine eggs light in another pan2 stir into the eggs a pound of sifted sugar1 mix well2 beat the whites of twelve eggs to a froth1 add them to the yolks and sugar1 then pour this into the pan containing the butter and flour2 beat all well together2 add a little brandy or wine1 and nutmeg4 ,bake carefully in a large pan4 ,do not have the oven hotter on the top than at the bottom1 for the cake must be allowed to rise4 ,then bake from the bottom4 ,this is a superior way of making cake1 and if properly baked is delicious4 ,,maizena ,,cake ,half a pound of butter rubbed to a cream with one pound of powdered sugar1 six eggs beaten lightly and one pound of corn starch4 ,flavor and bake in small patty pans4 ,a ,,general ,,rule ,,for ,,making ,,sponge ,,cake ,take of sugar the weight of the eggs used1 and half the weight of flour2 beat the yolks and sugar together1 then add the flour1 and1 lastly1 the whites1 having first beaten them to a high froth2 then stir them thoroughly together1 put into a paper-lined basin1 or pan1 and bake in a quick oven4 ,the cake may be flavored with lemon1 rose1 or vanilla extracts1 and a little nutmeg1 or with a little brandy4 ,pounded almonds or grated cocoanut1 may be added to sponge cake mixture4 ,,boiled ,,sponge ,,cake ,put three quarters of a pound of loaf sugar in a stew pan with nearly half a pint of water1 and the peel of a lemon cut very thin2 let it simmer twenty minutes4 ,beat the yolks of eight eggs1 and the whites of four1 for ten minutes2 then pour in the boiling syrup1 and beat it well for half an hour4 ,have your cake pan well greased and a paper in the bottom4 ,stir gently into the mixture of a pound 7which is ten ounces7 of sifted flour2 pour the batter immediately into the pan1 and bake in a rather quick oven about half an hour4 ,have the oven in baking order before you put the flour in1 as sponge cake will be tough if it is not baked immediately the flour is added1 and it should not be beaten after the flour is stirred in4 ,this is one secret of having fine light sponge cake4 ,,jenny',s ,,sponge ,,cake ,beat ten eggs separately1 put the yellow with a pound of sifted fine sugar in a bowl2 beat it again very light1 and then put in the whites2 last of all stir in half a pound of flour1 but do not beat the batter after the flour is stirred in4 ,flavor with lemon or orange-flower water4 ,pour the mixture into pans lined with buttered paper1 and do not place more than one and a half inches of batter in each pan4 ,bake twenty minutes4 ,if the oven is too hot1 be sure and cover the top of the pans with a paper or pasteboard1 to prevent scorching4 ,,white ,,sponge ,,cake ,the whites of ten eggs1 beaten to a froth2 one tumbler of sifted flour1 one and a half tumblers of sifted white sugar1 half a teaspoonful of cream of tartar1 and a pinch of salt2 stir the cream of tartar and salt well into the flour4 ,add the sugar to the whites first1 then last of all stir in the flour very lightly1 and flavor with any delicate extract1 and bake immediately4 ,no soda required4 ,,sponge ,,ginger ,,bread ,one cup of sour milk1 one cup of molasses1 one-half cup of butter1 two eggs1 one and a half teaspoons of saleratus1 one tablespoonful of ginger4 ,flour to make as thick as pound cake4 ,warm the butter1 molasses and ginger1 then add the milk1 flour and saleratus1 and bake as quickly as you can4 ,,ginger ,,snaps ,one cup of butter and lard mixed1 one cup of sugar1 one cup of molasses1 half a cup of water1 one tablespoonful of ginger1 one teaspoonful of soda in hot water1 flour enough to roll the dough soft4 ,,ginger-,,nuts ,take three pounds of flour1 one pound of butter1 one quart of molasses1 four tablespoonfuls of allspice1 the same quantity of cinnamon1 and eight tablespoonfuls of ground ginger4 ,roll thin1 cut out in the shape of the small ginger-nuts sold at the confectioners'1 and bake in a rather quick oven4 ,,another ,,recipe ,take two cupfuls of butter1 the same quantity of molasses1 one cupful of sugar1 two tablespoonfuls of ginger1 four of cream1 one teaspoonful of soda1 one-half an ounce of cinnamon1 and about one and a half pounds of flour--or enough to make a stiff dough4 ,roll1 cut1 and bake in a moderate oven4 ,,tea ,,cakes4 ,,cheap ,,and ,,nice4 ,,no ,,eggs ,one cup of butter or a large spoonful of lard1 two cups of sugar1 one cup of sour milk1 one teaspoonful of soda1 some grated orange peel or nutmeg2 flour enough to roll out4 ,roll very thin2 cut with fancy cutters1 and bake in a quick oven4 ,if you use lard1 add a pinch of salt4 ,,portugal ,,cake ,make a batter with half a pound of butter1 one pound of sugar1 one pound of flour1 and six eggs1 two tablespoonfuls of lemon juice or white wine4 ,add one pound of seeded raisins1 or citron1 dredged with a little of the flour2 one and a half pounds of blanched almonds cut fine1 and one grated nutmeg4 ,,cheap ,,white ,,cakes4 ,,for ,,tea ,take half a pound of sifted flour1 rub into it one ounce of butter1 and a quarter of a pound of fine sugar2 add one egg1 half a teaspoonful of caraway seeds1 and as much milk as will make it a paste2 roll it out to quarter-of-an-inch in thickness1 or thinner2 cut it in small round cakes1 and bake on tin plates1 in a quick oven1 ten or twelve minutes4 ,,lady ,,cake ,one pound of flour2 #a pound of sugar2 of a pound of butter2 whites of #ag eggs2 #b or #c drops of oil of bitter almonds4 ,cream the well-washed butter2 add the sugar and cream again2 alternate the whites with flour2 flavor last of all4 ,the confectioners nearly always bake in a square or long pan4 ,,yellow ,,lady ,,cake ,take a pound of fine white sugar1 with half a pound of butter beaten to a cream2 the yolks of eight eggs beaten smooth and thick2 one cup of sweet milk1 a small teaspoonful of powdered volatile salts or saleratus1 dissolved in a little hot water2 half a nutmeg grated2 a teaspoonful of lemon extract1 or orange-flower water1 and as much sifted flour as will make it as thick as pound-cake batter4 ,beat it until it is light and creamy2 then having taken off the skins1 and beaten to a paste1 a quarter of a pound of shelled almonds1 stir them into the cake1 and beat well4 ,line buttered tin pans1 with white paper2 put in the mixture an inch deep1 and bake half an hour in a quick oven1 or forty minutes in a moderate oven4 ,this is a delicious cake4 ,,white ,,lady ,,cake ,beat the whites of eight eggs to a high froth1 add gradually a pound of white sugar finely ground2 beat a quarter of a pound of butter to a cream2 add a teacupful of sweet milk with a small teaspoonful of powdered volatile salts or saleratus dissolved in it2 put the eggs to the butter and milk1 add as much sifted flour as will make it as thick as pound-cake mixture2 add a teaspoonful of orange-flower water or lemon extract1 then add a quarter of a pound of shelled almonds1 blanched and beaten to a paste with a little white of egg2 beat the whole together until light and white2 line a square tin pan with buttered paper1 put in the mixture an inch deep1 and bake half an hour in a quick oven4 ,when done take it from the pan1 when cold take the paper off1 turn it upside down on the bottom of the pan and ice the side which was down2 when the icing is nearly hard1 mark it in slices the width of a finger1 and two inches and a half long4 ,,isabella ,,cake ,two cups of butter1 four cups of sugar1 sixteen eggs1 six cups of sifted flour1 two teaspoonfuls of yeast powder4 ,cream the butter and sugar together2 add the beaten yolks1 then alternately the flour and the beaten whites4 ,put the yeast powder in the flour4 ,flavor with vanilla or lemon4 ,bake carefully in a four-quart cake mould1 the bottom and sides of which you have well oiled4 ,always lay paper in the bottom before oiling1 as it prevents the cake from burning and sticking to the pan4 ,this cake is delicious1 finished with a chocolate icing4 ,a ,,nice ,,cup-,,cake ,,rich ,,enough ,,for ,,any ,,company ,take one cup of butter and three of sugar2 work this to a cream4 ,beat five eggs separately2 then stir in five cups of sifted flour2 add a cup of sour cream and a teaspoonful of soda2 flavor with a glass of wine and a little nutmeg4 ,bake in a quick oven in round tins1 and ice while it is warm4 ,,cup ,,cakes ,one cup of butter1 three cups of sugar1 five cups of flour1 one cup of milk1 three eggs1 one teaspoonful of soda1 a little brandy4 ,,teacup ,,cake ,,without ,,eggs ,one cup of butter1 two cups of sugar1 one cup of sour cream1 or thick milk1 a teaspoonful of saleratus dissolved in hot water1 a gill of brandy1 half a grated nutmeg1 a teaspoonful of essence of lemon1 or the yellow rind of a grated lemon2 stir in flour until the batter is as thick as pound cake1 and bake an inch deep in a buttered basin4 ,,little ,,jessie',s ,,cake ,two cups of fine sugar1 one cup of butter1 one cup of sweet milk1 four cups of flour1 six eggs4 ,flavor with a glass of wine or brandy1 with a nutmeg grated into it4 ,add a cup of currants4 ,,nice ,,and ,,cheap ,,jumbles4 ,,no ,,eggs ,one cup of butter1 two cups of sugar1 one cup of clabber1 a teaspoonful of soda stirred into the clabber1 a little grated orange or lemon peel1 and a good quart of sifted flour4 ,roll it1 and cut in rounds with a hole in the middle1 and bake in a quick oven4 ,if you wish1 sprinkle sugar over them1 and stick strips of citron in each cake when you place them in the baking pan4 ,they are quite nice4 ,instead of clabber1 you can use sweet milk and yeast powder in the flour4 ,,marble ,,cake--,,white ,,part ,whites of four eggs1 one cup of white sugar1 half a cup of butter1 half a cup of sweet milk1 one teaspoonful of cream tartar1 half a teaspoonful of soda4 ,,marble ,,cake--,,black ,,part4 ,yolks of four eggs1 one cup of brown sugar1 half a cup of molasses1 half a cup butter1 half a cup of sour milk1 one teaspoonful of soda1 and plenty of all kinds of spices to suit the taste4 ,put first black1 then white1 dough1 until all is in2 then bake4 ,it is very nice4 ,,french ,,loaf ,,cake ,five cups of sugar1 three of butter1 two of milk1 ten of sifted flour1 six eggs1 three small nutmegs1 one teaspoonful of saleratus1 one pound of raisins1 and one-third of a pound of citron4 ,stir the butter and sugar to a cream1 then add part of the flour1 the milk and the beaten yolks of the eggs1 then add the rest of the flour and the whites of the eggs2 add the fruit as you get the cake ready for the oven2 season to taste4 ,this will make four loaves4 ,bake one hour4 ,,loaf ,,cake4 ,,plain ,three cups of sweet milk1 two of sugar1 and one of yeast2 stir in flour to make it quite thick1 and let it rise over night4 ,in the morning add two eggs well beaten1 fruit and spice to taste2 let it rise till light4 ,bake in a slow oven4 ,,egg ,,kisses ,four whites of eggs1 one-half pound powdered sugar2 beat well and bake quickly4 ,flavor with extract of rose or lemon4 ,,genoese ,,cakes ,half a pound of butter1 half a pound of sugar1 four eggs1 half a pound of flour1 a small glass of brandy or wine4 ,bake in a square sheet2 ice it and cut into diamonds2 ornament with dots or stripes of any kind of bright jelly or preserves4 ,,francatelli',s ,,spanish ,,cake ,put half a pint of milk or water into a stew-pan over the fire1 with four ounces of butter and two ounces of sugar4 ,as soon as these begin to boil1 withdraw the stew-pan from the fire1 and stir in five ounces of flour4 ,stir well for a few minutes1 add essence to taste1 and1 one by one1 three eggs and a small pinch of soda4 ,drop this paste on a baking-sheet in small round balls 7the size of a hickory nut71 and bake a light brown in a quick oven4 ,garnish with preserves4 ,,chocolate ,,cake ,half a pound of butter1 one pound of sugar1 one pound of flour1 four eggs1 one half pint of milk1 one teaspoonful of soda1 and two of cream of tartar sifted into the flour4 ,mix all these ingredients well together1 and bake in two cakes4 ,beat three whites of eggs with three cups of sifted sugar1 and add chocolate to taste4 ,spread a layer of this icing between the cakes and on the top and sides4 ,,chocolate ,,cake ,take one cup of butter1 two cups of sugar1 one cup of milk or water1 three and a half cups of flour1 half a teaspoonful of soda1 one teaspoonful cream of tartar1 the yolks of five eggs and the whites of two4 ,bake on jelly cake tins4 ,,chocolate ,,mixture ,,for ,,filling ,,the ,,above ,,cake ,one and a half cups of sugar1 the whites of three eggs1 three tablespoonfuls of grated chocolate4 ,flavor with vanilla4 ,,ring ,,jumbles ,one pound of butter1 one pound of sugar1 four eggs1 one and a quarter pounds of flour1 or enough to make a soft dough4 ,line a pan with buttered paper1 form the dough into rings4 ,bake quickly and sift sugar over them4 ,the dough must be kept very soft1 or if not wanted in rings1 put in more flour1 and cut the cakes out with a cutter4 ,,german ,,ladies ,,fingers ,beat the yolks of five eggs with half a pound of sugar4 ,add half a pound of blanched almonds1 cut fine or pounded4 ,grate the rind of a lemon1 mix well1 and add gradually enough sifted flour to make into a dough4 ,roll out and cut in strips the length and size of the forefinger2 wet them with the beaten white of two eggs1 and bake4 ,,lady ,,fingers ,four eggs1 half a pound of sugar1 half a pound of flour4 ,flavor to taste4 ,drop by teaspoonfuls1 and bake quickly4 ,,citron ,,cake ,one pound of butter1 one pound of sugar1 one pound of flour1 and eight eggs4 ,add to this batter one pound of blanched almonds1 cut small1 and half a pound of sliced citron dredged with flour2 beat all up well4 ,beat in a half teaspoonful of soda1 moistened with sweet milk1 or if preferred1 a tablespoonful of yeast powder1 rubbed in the flour before mixing4 ,beat this mixture well1 and bake it in a cake-pan2 put buttered paper in the bottom of the pan1 and cover the top of the cake with something to protect it from the heat of the stove1 until the bottom is nearly done4 ,this is the best way to cook all delicate cakes4 ,,louisiana ,,hard-,,times ,,cake ,cream half a pound of butter1 with one pound of sifted sugar4 ,add to this the beaten yolks of six eggs4 ,beat this again1 and set it by until you beat the whites of the eggs to a stiff froth4 ,sift a pound of flour1 and put into it two teaspoonfuls of yeast powder4 ,then pour in alternately a little flour and beaten eggs until all is used4 ,then mix in a cup of cold water and two teaspoonfuls of brandy1 wine or extract of lemon4 ,butter a four-quart cake-pan or mould1 have the oven ready1 and pour in the mixture1 and bake immediately4 ,cover the top of the cake while baking4 ,when done you will have a nice cake1 and one that is very inexpensive4 ,,indian ,,breakfast ,,cakes ,take a quart of milk scalding hot2 stir into it as much corn-meal as will make a thick batter1 add of salt and saleratus in fine powder1 each a teaspoonful1 and when a little cooled1 two well-beaten eggs2 bake in buttered pans1 in a quick oven4 ,this is a nice breakfast cake4 ,,delicate ,,cake ,,of ,,corn ,,starch ,take half a pound of sugar1 one-fourth of a pound of butter1 the whites of eight eggs1 and a quarter of a pound of corn starch mixed with quarter of a pound of common flour4 ,beat all very light1 add to the flour a teaspoonful of cream of tartar1 and a half-spoon of fine soda 7not saleratus74 ,flavor with lemon or rose4 ,,soda ,,teacakes ,,without ,,eggs ,take half a pound of sugar1 and half a pound of butter2 beat it to a cream4 ,dissolve a teaspoonful of fine soda in a cup of milk1 and pour it into the batter1 half a nutmeg and flour to make a staff batter4 ,bake in tin squares or a shallow pan1 cook twenty minutes4 ,a ,,very ,,good ,,cheap ,,cake ,one cup of butter1 one and a half cups of brown sugar1 one cup of milk1 sweet or sour1 yeast powder or soda--if yeast powder is used1 put two teaspoonfuls2 if soda1 put one heaping teaspoonful--one cup of molasses1 four eggs1 one nutmeg1 one pound of raisins1 five cups of flour4 ,,trifles ,beat two or three fresh eggs a few minutes1 add a saltspoonful of salt1 and enough of sifted flour to make into a stiff paste2 roll very thin2 cut into small round cakes2 fry in boiling lard1 and sprinkle sugar over them4 ,they are a delicious dish for tea4 ,a ,,nice ,,molasses ,,cake ,one cup of molasses1 one and a half cups of sugar1 one cup of butter1 four eggs1 a cup of sour milk and heaping-spoonful of soda4 ,if desirable1 you may add one pound of seeded and chopped raisins1 or the same of currants2 grease the pan carefully as molasses cake is liable to stick1 and is always more difficult to get out of the pan than sugar cakes4 ,you may add flour to roll it out like biscuit if you wish1 or it is better made only as thick as pound-cake batter1 and baked in a pan like that cake4 ,make the batter stiff with flour1 as it turns out better than when soft4 ,,silver ,,cake ,cream two coffee-cups of butter with two pints of fine white sugar2 add the beaten whites of eighteen eggs1 and four pints of flour--one of these pints must be maizena or corn starch flour1 as that gives a delicacy which common wheat flour cannot4 ,you must thin this mixture gradually as you beat in the flour and eggs1 by pouring in two coffee-cups of water4 ,flavor with almond1 and bake in a large pan4 ,when you sift the flour you must add to it two teaspoonfuls of yeast powder4 ,,silver ,,cake ,two pints of sugar and two cups of butter2 cream the butter and sugar together4 ,add two cups of cold water2 beat to a froth the whites of eighteen eggs1 mix them with the butter and sugar1 four pints of flour1 and two teaspoonfuls of yeast powder2 mix flour and yeast powder together1 and stir gently into the batter4 ,flavor with almond4 ,for a small cake take half the quantity of ingredients4 ,it makes a nicer cake to allow one of the pints of flour to be corn starch1 instead of common flour4 ,,superior ,,gold ,,cake ,take half a pound of butter1 one pound of sugar1 one pound of flour1 the yolks of ten eggs1 one teaspoonful of soda mixed with a little hot water4 ,cream the butter and sugar together2 beat the eggs light1 and add them to the butter and sugar4 ,then stir in the flour and soda4 ,,cheap ,,and ,,reliable ,,gold ,,and ,,silver ,,cake ,two cups of butter and four of sugar creamed together1 two cups of sweet milk1 or water1 if you have no milk2 eight cups of sifted flour well mixed with four teaspoonfuls of cream of tartar1 and two of soda2 beat separately the yolks and whites of eight eggs4 ,take half the batter2 use the yolks for the gold cake1 and the whites for the silver cake4 ,flavor differently1 as with rose and lemon4 ,,superior ,,silver ,,cake ,take half a pound of butter1 one pound of sugar1 three-quarters of a pound of flour1 the whites of ten eggs beaten to a froth4 ,cream the butter and sugar together1 then add the eggs1 and lastly1 stir in the flour4 ,,cocoanut ,,silver ,,cake ,cream one cup of butter and two cups of sugar1 add a cup of milk1 the whites of six eggs1 and three cups of sifted flour with one teaspoonful of cream of tartar1 and half a teaspoonful of soda mixed in the flour4 ,grate a small cocoanut1 dry it in a skillet over the fire by stirring it about ten minutes4 ,stir the cocoanut into the batter4 ,bake in a moderate oven about three-quarters of an hour4 ,,cocoanut ,,cakes ,grate a cocoanut1 place it in a skillet over the fire1 and stir until it is as dry as flour4 ,beat one cup of sugar and the white of an egg to a froth4 ,mix well1 and make into small cakes2 put them on buttered paper and bake4 ,the oven should not be very hot4 ,,cocoanut ,,cakes ,take a cocoanut1 pare it and grate half a pound2 allow the same quantity of loaf sugar4 ,dissolve the sugar in two tablespoonfuls of water1 place it on the fire2 when the syrup is boiling hot1 stir in the cocoanut4 ,continue to stir it until it is thick like candy1 then pour it out on a buttered pan1 and cut it across in shapes1 or use a round cake cutter4 ,,cocoanut ,,pound ,,cake ,take three coffee-cupfuls of flour1 one of butter1 and two of white sugar2 one cupful of milk2 the whites of six eggs2 one teaspoonful of cream of tartar2 one-half teaspoonful of carbonate of soda2 grated cocoanut--a small one4 ,the cocoanut should be laid in water as soon as the shell is broken2 take out a piece at a time to pare it2 lay it in a dry cloth as soon as pared1 and cover it up1 that the air may be kept out and the moisture absorbed4 ,if the cocoanut goes in wet it will make the cake heavy4 ,cream the butter2 add the sugar1 and beat well2 then put in the milk1 slowly2 the whites of the eggs1 well beaten1 alternately with flour2 the cocoanut last of all4 ,one-half of this quantity makes a good-sized cake4 ,bake in a moderate oven2 increase the heat at the last4 ,it takes about one-half or three-quarters of an hour to bake4 ,,cocoanut ,,cake ,make a batter of one cup of butter1 two cups of sugar1 three cups of flour and four eggs4 ,bake in jelly cake pans4 ,spread a layer of icing between each cake with grated cocoanut on top of the icing2 finally1 ornament the top with a thick layer of cocoanut4 ,,cocoanut ,,drops ,take a grated cocoanut1 the beaten whites of four eggs1 and half a pound of white sugar2 flavor1 mix1 and bake on paper in drops4 ,,pecan ,,cake ,half a cup of butter1 one and one-half cups of sugar1 two eggs1 three-quarters of a cup of sweet milk1 two cups of sifted flour1 one and one-half teaspoonfuls of soda1 and one teaspoonful of cream of tartar in the flour1 one cup of pecans picked out and cut fine4 ,bake in a small cake pan4 ,,wine ,,cakes ,one-quarter pound of butter1 one-half pound of sugar1 one egg1 a few drops of essence of lemon1 and a good half pound of flour4 ,mix1 roll thin1 and cut out in round cakes4 ,they are very nice with wine4 ,,naples ,,biscuit ,beat four eggs light2 add half a pound of fine white sugar1 and half a pound of sifted flour4 ,flavor with essence of lemon4 ,,shrewsbury ,,cake ,beat to a cream half a pound of butter1 and three-quarters of a pound of sugar2 add five well beaten eggs1 a nutmeg1 some essence1 and about a quart of flour4 ,sift the flour1 mix it well1 and drop the mixture with a spoon on buttered tins4 ,add currants if you wish4 ,,coffee ,,cake ,one cup of butter1 two cups of sugar1 one cup of molasses1 one cup of strong coffee1 two eggs1 five cups of flour1 one teaspoonful of soda1 one cup of currants1 one cup of raisins4 ,spice to taste4 ,,nice ,,drop ,,cakes ,one-half pound sugar1 one-quarter pound of butter creamed together1 four well beaten eggs1 one-half pound of currants1 a spoonful of brandy1 grated nutmeg or lemon peel1 and flour sufficient for a stiff batter4 ,beat well4 ,drop by spoonfuls on buttered tins and bake in a quick oven4 ,they are light and tender4 ,,diamond ,,bachelors ,biscuit dough rolled thin1 cut into diamonds and boiled in lard4 ,ladies are very fond of them4 ,,velvet ,,cake ,one cup of yeast1 three eggs well beaten1 one quart of warm milk1 one quart of sifted flour1 salt1 a large spoonful of butter well beaten2 let it rise4 ,pour into greased muffin rings and bake4 ,,delicate ,,cake ,two eggs1 two cups of sugar1 half a cup of butter1 one cup of sweet milk1 three cups of flour1 one teaspoonful of cream of tartar1 half a teaspoonful of soda4 ,bake in squares4 ,,little ,,drop ,,cakes ,half a pound of sugar1 four eggs1 half a pound of flour2 quarter of a pound of butter4 ,,cream ,,cakes ,boil a cup of butter with a half pint of water2 while it is boiling1 stir in two cups of sifted flour2 let it cool1 and when cool1 add five eggs well beaten1 and a quarter of a spoonful of soda dry4 ,drop this mixture with a teaspoon on tins and bake in a quick oven4 ,,for ,,the ,,inside ,,of ,,the ,,cakes ,take a pint of milk1 one-half a cup of flour1 one cup of sugar and two eggs4 ,boil the milk and flour together1 add the eggs and sugar2 flavor the custard with lemon4 ,now1 you must take the first or outside cakes1 and split each one gently1 so as to place in it the cream or custard1 which must be cold before you introduce it4 ,put into each cake about a teaspoonful of the cream4 ,these are delicious4 ,one-half this quantity makes a large dishful of cakes4 ,,another ,,cream ,,cake ,,with ,,crust ,,and ,,cream ,,crust4--,three-quarter pint of water1 half a pint of butter1 three-quarters of a pound of flour1 eight eggs1 boil the water and butter together1 and while boiling stir in the flour1 take it off and let it cool1 then add your eggs 7beaten separately71 and a teaspoonful of dry soda4 ,use about a spoonful of the crust for each puff2 bake on tins for about twenty minutes4 ,when done cut the crust open and put in the cream4 ,,cream4--,two pints of milk1 one cup of flour1 two cups of sugar1 four eggs2 while the milk is boiling add your flour1 sugar and eggs 7previously well beaten together71 let it cook until it begins to thicken1 take it off1 and flavor with rose water4 ,,tipsy ,,cake ,place a sponge cake weighing about a pound in a glass bowl1 pour over it half a pint of sherry and ,madeira 7mixed74 ,make a rich custard of six eggs and a quart of milk1 sweeten to taste1 flavor and let it cool4 ,blanch half a pound of almonds1 stick them in the top of the sponge cake and pour over it the custard4 ,,plain ,,tea ,,cakes ,half a cup of butter1 or a large spoonful of lard1 one and a half cups of sugar1 one teacupful of milk1 one teaspoonful of soda1 seven cupfuls of sifted flour4 ,roll thin4 ,,easy ,,cake ,,for ,,young ,,cooks ,take two cups of flour1 sift it and to each cup put a teaspoonful of yeast powder4 ,beat the yolks of three eggs and one cup of fine white sugar1 together with half a cup of water mixed with extract or wine2 beat this well in the yolks and sugar 7only half a cup72 froth up the whites of the eggs1 add them1 and last of all1 beat in the flour with the powder in it4 ,bake quickly in square or jelly cake pans4 ,,young ,,cooks' ,,jelly ,,roll ,make the sponge for your jelly roll by taking a cup of white sugar1 one cup of flour1 and three eggs4 ,mix1 etc42 add baking powder with the flour4 ,bake in a stewpan with a quick fire2 turn the cake out on a towel when done2 spread the jelly while it is still warm and soft1 and roll it carefully4 ,cut it in slices when cold2 a spoonful of water beaten with the eggs makes the cake lighter1 as it breaks the tissue of the eggs if it is added to them when beaten up4 ,,almond ,,drops ,blanch and pound five ounces of sweet1 and three ounces of bitter almonds 7or peach kernels71 with a little white of egg4 ,put half a pound of sifted flour on your dough board1 make a hole in the middle of the flour1 in which put the almonds1 with a pound of sugar1 four yolks of eggs1 and a little salt4 ,make into a paste4 ,cut in pieces the size of a nut1 lay them half an inch apart1 on sheets of paper1 in a baking-pan1 and bake in a moderate oven for fifteen or twenty minutes4 ,,almond ,,macaroons ,blanch and pound with a little rose-water half a pound of almonds2 add half a pound of sifted sugar1 the whites of two eggs 7not beaten71 form into a paste4 ,dip your hand in water1 and roll the preparation into balls the size of a nutmeg2 lay them an inch apart1 on buttered paper1 in a baking tin4 ,bake in a slow oven until a light brown4 ,,almond ,,macaroons ,to a pound of the best white sugar1 sifted1 add a pound of blanched almonds2 put in a few drops of rose-water as you beat them together in a mortar4 ,add to them the well-beaten whites of six eggs1 and form the paste into shapes in the palm of the hand by using a little flour2 butter some sheets of white paper1 and drop the macaroons on it1 leaving a space between them4 ,strew a little white sugar on them1 and put in the oven to bake a light brown4 ,almonds are blanched by pouring hot water on them1 and slipping off the brown coating4 ,,desserts ,,charlotte ,,russe ,,in ,,various ,,ways ,there are many varieties of this ,charlotte4 ,they are always similarly made1 that is with sponge cake or lady fingers1 and whipped cream1 custard or blanc-mange4 ,one way is to beat the whites of three eggs to a high froth1 with a quarter of a pound of sugar1 and half a pint of cream1 until it is quite thick and light2 flavor this to your taste with lemon or vanilla1 and pour it into a cake-lined mould2 place some of the sliced cake or lady fingers on top of the mould and over the cream2 set it on ice1 and when wanted turn it on a dish and serve4 ,or1 having lined a basin or mould1 or small tin cups with any convenient cake1 such as lady fingers1 sliced savoy cake1 or yellow lady cake1 fill them with mock cream1 blanc-mange or custard1 made from the yolks of eggs2 let them become cold1 then turn them out and serve4 ,,another ,,way ,break an ounce of isinglass small1 and pour on it a teacup of hot milk or water2 let it dissolve1 then strain it through muslin1 on half a pound of fine white sugar4 ,when nearly cold add to it a quart of rich cream1 already beaten to a froth2 continue to beat it for a few minutes1 holding the pan on ice4 ,line your mould with sponges and pour your cream in4 ,cover with sponge cake or lady fingers4 ,turn it out and serve4 ,the isinglass will make this very firm if held on ice long enough to solidify before serving4 ,,plain ,,charlotte ,,russe ,boil one ounce of isinglass in a pint of water until reduced one-half4 ,while it is boiling1 make a custard of one-half pint of milk1 yolks of four eggs1 and one-fourth of a pound of sugar2 flavor this with vanilla or lemon4 ,take a quart of cream1 whip it up to a fine froth1 and when the isinglass is nearly cold1 so that it will not curdle the cream1 stir it and the cream into the custard4 ,beat all thoroughly and set it on ice4 ,this is a nice1 easy way to make this dish1 and may be made very ornamental1 if wanted so1 by lining a glass dish with lady fingers1 and then pouring in the cream and laying fine fancy sugar-drops on top4 ,if you have no lady finger sponges1 you can slice any light sponge cake1 and lay it on the bottom and sides of the glass bowl4 ,,sicilian ,,biscuit ,,dropped ,,on ,,tins ,take four eggs1 twelve ounces of powdered and sifted sugar1 and ten ounces of flour4 ,beat the eggs and sugar together in a stewpan on the fire1 until the batter feels warm to the touch2 remove it from the fire1 and stir it thoroughly until it becomes cold2 now add the flour1 and flavor with vanilla4 ,butter some paper and place it on the baking tins1 or pans4 ,drop the cake mixture in round or ovals on the buttered paper1 and bake in a slow oven4 ,when put in the oven sift white sugar over the biscuit4 ,,queen',s ,,drops ,beat up a quarter of a pound of butter1 and a quarter of a pound of sifted sugar1 two eggs1 and six ounces of flour4 ,flavor with almonds1 or vanilla1 or lemon4 ,butter some paper1 place it on baking-sheet or pans1 and drop the mixture in drops about the size of a nutmeg4 ,bake in a hot oven4 ,,almond ,,meringue ,beat the whites of two eggs with a quarter of a pound of powdered sugar and a quarter of a pound of blanched and cut almonds4 ,form them into rings on letter paper1 put the paper on tin1 and place them in the stove oven1 to harden and brown lightly4 ,,apple ,,compote ,make a syrup of three-quarters of a pound of sugar and a cup of water2 let it boil while you are paring and taking out the cores of six nice sour apples4 ,throw them into the syrup and let them boil for half an hour1 or until transparent4 ,pour into a glass or china dish1 and serve for a lunch or tea4 ,they are nice when served warm4 ,,maizena ,,blanc ,,mange ,this can be made with maizena1 corn starch1 or potato flour1 but maizena is preferable4 ,take a quarter of a pound of maizena and three pints of milk4 ,put two and a half pints of the milk on to boil1 and wet the corn starch or maizena with the remaining half pint4 ,when the milk boils add to it 7or better before it boils71 a quarter of a pound of white sugar and some lemon rind1 sliced or grated4 ,let this boil a little1 and then stir in the mixed maizena or corn starch4 ,when cooked five minutes1 pour it into moulds or bowls2 wet the bowls first with cold water to prevent the jelly sticking to the sides4 ,when firm and cold1 eat it with cream or any kind of stewed fruit you may have4 ,,gelatine ,,blanc ,,mange ,to one quart of milk add an ounce of ,nelson's or ,coxe's gelatine1 which has been soaked an hour in a cup of cold water4 ,add to this half a pound of fine white sugar2 let it simmer very gently on the fire in a stewpan until all the gelatine is dissolved4 ,strain it1 and pour it in a mould2 when it begins to thicken1 put it on ice and serve it with cream4 ,,gelatine ,,blanc ,,mange ,take a quart of new milk1 set it on to boil2 stir into the boiling milk1 half a box of gelatine1 which should have been soaked in cold water ten or fifteen minutes4 ,when the gelatine is dissolved1 stir into the milk a cup of sugar2 take the jelly from the fire1 and last of all while the mixture is very hot1 stir in four eggs2 season with vanilla or lemon extract1 and pour into moulds4 ,eat with cream4 ,this is very nourishing for invalids4 ,,chocolate ,,mange ,made the same as gelatine blanc mange above described1 except seasoning the jelly with six ounces of grated chocolate in the boiling milk4 ,eat with cream or wine sauce4 ,,isinglass ,,jelly ,boil in one pint of water1 one ounce of isinglass1 and when well dissolved1 add to it one pound of sugar1 and a cup of pale wine4 ,when the water is boiling1 add to it the rind of a lemon1 and when taken off the fire1 add the juice and grated rind of lemon4 ,strain this mixture and whisk it till it begins to thicken1 then pour it into the vessel you wish to mould it in1 and set in a cool place1 or on ice1 to harden4 ,,lemon ,,custard ,boil a cup of water1 and stir into it a tablespoonful of flour1 or corn starch4 ,beat the yolks of three eggs with a cup of brown sugar4 ,add the juice of a lemon strained2 beat it up with the yolks and sugar4 ,pour this in a paste1 and bake it4 ,while the custard is baking1 take the whites of the three eggs and beat them up with a cup of pulverized sugar4 ,spread this icing on the baked custard1 and brown it slightly4 ,,nice ,,boiled ,,custard ,to every quart of milk1 allow six eggs and a cup of white sugar4 ,set the milk to boil2 beat the whites of the eggs with a half cup of sugar1 and drop into the boiling milk for two minutes2 then with a skimmer remove the boiled whites1 and put on a dish to cool4 ,when the whites are taken off1 stir into the milk the yolks and sugar1 previously well beaten up together4 ,add rose1 lemon1 or peach-leaf flavoring4 ,run this through a sieve into the bowl you expect to serve it in2 then pile up the whites on the custard4 ,the whites can be boiled without beating them with sugar4 ,,apple ,,custard4 ,a ,,nice ,,dish ,take a dozen apples1 a large cupful of brown sugar1 a teacupful of water1 the grated rind of a lemon1 one pint of milk1 four eggs1 and two ounces of loaf sugar4 ,peel1 cut and core the apples2 put them in a sauce-pan with the water2 as they heat1 add the brown sugar and lemon-peel4 ,when mashed and well cooked1 take it off2 put the fruit in the bottom of a deep dish1 and pour a custard of the milk1 sugar and eggs1 over it1 and bake in a moderate oven4 ,grate over it before baking1 a little nutmeg4 ,,all ,,the ,,year ,,round ,,pudding ,line a pie dish with paste1 spread on this three ounces of any kind of jam--strawberry or raspberry is best4 ,then beat well in a basin three ounces of bread crumbs1 three ounces butter1 and the same of sugar1 and the rind and juice of a large lemon2 add this to the pastry and jam1 and bake half an hour4 ,if the lemon is not very juicy1 add a tablespoonful of water to it4 ,,to ,,glaze ,,pastry ,break an egg1 separate the yolk from the white1 and beat it well2 when the pastry is nearly baked take it out of the oven and brush it over with this beaten yolk of egg1 then put it back in the oven to set the glaze4 ,,transparent ,,pudding ,beat eight eggs very light2 add them to half a pound of butter1 and the same of sugar1 which have been beaten to a cream together2 grate in half a nutmeg1 set it on the fire in a stew-pan1 and stir it constantly until it is hot4 ,do not leave it more than five minutes on the fire1 as you only wish to slightly cook the whites of the eggs to prevent their running when put on the paste4 ,line two pie pans with delicate paste1 and pour in the mixture4 ,bake in a moderate oven1 and do not allow the top to burn1 as it will1 if not covered when first put in the oven4 ,cover with a pan until the bottom is cooked1 and then a few moments colors the top4 ,this pie has no meringue on top4 ,serve it with a tart pie1 as it is a very sweet dessert4 ,,apple ,,trifle--,a ,,supper ,,dish ,make a marmalade by stewing tart apples in sugar1 seasoned with lemon4 ,lay it when cold in a deep glass dish1 pour over it a boiled custard made of two eggs1 half a pint of milk1 sweetened with half a cup of sugar4 ,finish it by whipping a pint of rich cream to a froth1 and pile it high on the custard4 ,ornament with strips of citron and apple jelly laid on the whipped cream4 ,this is a charming dish for the country1 where cream is abundant4 ,,trifles4 ,,delicious ,cover the bottom of a glass bowl1 or dish1 with lady fingers2 break up1 and put also half dozen macaroons2 pour over them a cup of wine1 or diluted extract1 to moisten them2 then put in three tablespoonfuls of jelly or jam4 ,pour over this a boiled custard1 made with a pint of milk1 three eggs and a cup of white sugar4 ,whip up the whites of two eggs with a cup of white sugar and lemon juice to taste1 and when it will stand alone1 put it on the custard1 and serve4 ,,gelatine ,,snow ,,pudding ,take two tablespoonfuls of good gelatine1 throw over it two spoonfuls of water1 let it soak ten minutes1 then pour over it half a pint of boiling water1 three-quarters of a pound of white sugar1 and the juice of two lemons with the rind thrown in4 ,let it come to a boil1 take it off immediately1 strain it1 let it cool a little1 and when it begins to thicken add the beaten whites of two eggs4 ,beat all thoroughly1 and pour it in a mould on ice to get firm4 ,when cold and firm1 send it to table in the middle of a glass basin or dish1 and pour around it a custard made from the yolks of the eggs1 and a pint of milk sweetened and flavored to taste4 ,sponge cake should be served with this pudding4 ,a ,,pretty ,,dish ,,of ,,oranges ,,croquante ,take ten or a dozen oranges1 remove the peel1 all the white part and the seeds4 ,do this carefully by quartering them1 retaining the transparent pulp and juice4 ,do not break the skins of the sections4 ,boil a pound of loaf sugar in half a glass of water until the syrup strings when lifted on a fork1 then take it from the fire and dip each section of orange in this candy while it is hot2 you can do this by placing each one on a little stick cut for the purpose4 ,as the pieces are dipped1 arrange them in some pretty form on a dish or bowl1 and fill up the hollow with whipped cream1 sweetened and seasoned with a glass of maraschino4 ,,francatelli',s ,,lemon ,,pudding ,the juice and grated rind of six lemons1 a pint of milk or cream1 six ounces of sponge cake or macaroons1 eight yolks1 and the whites of four eggs 7whipped to a froth71 one pound of sugar1 and a little salt4 ,mix in a basin1 and work all these materials together for at least ten minutes4 ,put a border of puff paste around a pie-dish1 then pour in the batter2 strew cut-up almonds over it1 and bake4 ,sift powdered sugar over it1 and serve4 ,,whipped ,,cream ,,with ,,wine ,to the whites of three eggs1 beaten to a froth1 add a pint of cream1 four tablespoonfuls of sweet wine1 and four spoonfuls of sugar4 ,put bright jelly1 or light-colored marmalade in spots among the cream1 and serve sponge cake with it4 ,,batter ,,pudding ,one quart of milk1 six eggs beaten separately1 and seven tablespoonfuls of flour4 ,boil the milk1 stir in the eggs and flour1 while the milk is nearly hot enough to boil2 do not let it boil when you stir in the flour1 but take it off the fire1 or you will curdle the eggs4 ,bake this batter half an hour1 and eat it with wine or lemon sauce4 ,you should salt the milk slightly before boiling4 ,when well and quickly made1 this is a delightful pudding1 but it should be eaten hot4 ,a ,,superior ,,lemon ,,tart ,squeeze the juice from six lemons1 wash the rinds and boil them2 if too strong of the lemon oil1 it is better to change the water4 ,you must grate or pound the rinds1 and when tender and cold1 add to them one pound of sugar1 one-fourth of a pound of butter1 and the yolks and whites of five eggs4 ,stir in the juice of the lemons1 and cook the batter gently until it is thick as honey2 then bake it in puff paste without tops4 ,ornament with fancy strips of paste4 ,,suet ,,pudding ,take a cupful of chopped suet1 half a cup of molasses1 one cup of raisins chopped1 a teaspoonful of powdered cloves and cinnamon1 one-half cup of sugar1 two eggs well beaten1 half a cup of sweet milk1 a little salt1 and two teaspoonfuls of yeastpowder4 ,stir in flour until it is a thick batter2 flour a cloth1 and pour in the mixture1 leaving room to swell4 ,boil two hours4 ,,roll ,,pudding ,,of ,,any ,,kind ,,of ,,fruit ,make a light paste1 roll out lengthwise1 spread any kind of fruit over the paste1 and roll it up in the dough2 wrap it up in a cloth1 tie it carefully1 and boil it one hour4 ,you will find this delicious if made of either blackberries1 strawberries1 peaches1 or any kind of dried fruit stewed and sugared2 if fresh fruit is used1 it needs no stewing4 ,a ,,dessert ,,for ,a ,,delicate ,,person ,boil one cup of rice until perfectly soft1 then add a teacup of rich sweet cream1 and half a teacup of any acid jelly--currant is the best but plum1 strawberry or lemon will do4 ,put it over the fire a few minutes1 turn it into a mould4 ,eat with sweetened cream4 ,,macaroon ,,pudding ,,iced ,line a mould with macaroons1 as described for ,iced ,cabinet ,pudding4 ,fill the mould with dried cherries1 seedless raisins and macaroons1 in layers2 then pour a little ,madeira or sherry wine over them1 and finish by pouring over all a custard of a pint of milk1 two eggs and flavoring to suit2 sweeten it with half a pound of white sugar1 and in summer cover the mould up in ice and salt until wanted4 ,in winter steam it and serve with butter and sugar sauce4 ,,steamed ,,cabinet ,,pudding1 ,,very ,,fine ,butter a pudding mould1 and line it with brioche1 or any kind of cold sweet roll1 or ,sally ,lunn1 that has been left over4 ,fill the mould with layers of sponge cake1 or macaroons1 alternately with currants1 or seedless raisins1 chopped citron1 or other dried fruit2 then make a boiled custard of six yolks of eggs 7for a moderate size mould71 a pint of milk or cream1 six ounces of sugar1 a glass of brandy1 and the grated rind of a lemon4 ,moisten the macaroons with extract of lemon1 and then pour over the custard1 which need not be previously boiled1 as the pudding is to be steamed1 and boiling the custard is unnecessary1 except when it is to be iced4 ,serve with wine or hard butter sauce beaten up with a little wine4 ,,meringue ,,pudding4 ,,very ,,nice ,take a pint of bread crumbs1 a quart of milk and four eggs4 ,make one pint of milk boiling hot1 pour it over the bread crumbs1 and beat it smooth2 when cool1 add a cup of sugar1 and the yolks of the four eggs2 also a lump of butter 7the size of an egg74 ,beat all well together1 thin it by adding the rest of the milk1 flavor it with peach or nutmeg1 and set it in the oven to bake4 ,you must only bake it long enough to cook the eggs1 for1 if you leave it to stew and simmer in the stove1 it loses its jelly-like consistence1 and the milk turns to whey4 ,when slightly brown on top1 take the pudding out of the stove1 and set it to cool4 ,when cool1 spread over it a layer of acid preserve or jelly1 such as plums1 apples1 grapes1 or currants4 ,then finish it by making an icing or meringue of the whites of the eggs1 beaten up with a full cup of white sugar2 flavor this with lemon extract1 and then put the pudding again in the stove1 and brown4 ,if for a small family1 use a pint of milk and half of all the materials mentioned4 ,this is considered an elegant dish for any occasion4 ,a ,,delicious ,,pudding1 ,,very ,,easily ,,made ,butter some thin slices of rolls2 lay them in a pudding-dish with currants and citron cut up fine1 and strewed between the slices4 ,then pour over the rolls a custard made of a quart of milk1 four eggs and half a pound of sugar2 flavor this and bake lightly4 ,,prince ,,albert',s ,,pudding ,take one-half pound of butter1 one-half pound of grated bread crumbs1 one-half pound of sugar1 the juice of two lemons with the rinds grated in2 add six eggs well beaten1 a glass of brandy and four tablespoonfuls of marmalade4 ,steam this pudding in a mould and serve with wine sauce4 ,,cocoanut ,,pudding ,,or ,,pies ,break a cocoanut and save the milk2 peel off the brown skin1 then throw each piece into cold water1 and let it stay a few minutes to cool2 take the pieces out1 wipe dry and grate2 add their own weight of white sugar and half the weight of butter2 rub the butter and sugar to a cream1 add five well beaten eggs1 and a cup of milk2 last of all1 throw into the mixture the milk of the cocoanut and the grated rind of a lemon4 ,bake in a pudding-dish1 or make it into pies with a bottom crust4 ,ornament the top of the pies with fancy twists of paste4 ,,custard ,,cocoanut ,,pudding ,grate one cocoanut2 take a quart of milk1 four eggs1 and a cup of sugar4 ,beat sugar and eggs light1 then stir in the milk1 and last the cocoanut and such flavoring as you may prefer4 ,pour this into a deep pan lined with paste2 put fancy strips of paste across it1 and bake lightly4 ,a ,,nice ,,ice ,,cream ,put on the fire a stew-pan containing a quart of nice fresh milk1 and while it is coming to the boil beat the yolks of eight eggs and a pound of fine white sugar2 when these are well beaten1 take off the boiling milk1 let it stand to cool five minutes1 and pour it very hot over the eggs and sugar2 strain this mixture1 and add for flavoring any favorite extract1 either of lemon1 orange1 peach or vanilla4 ,let it stand to get cool1 and pour it into the freezer and surround it with layers of ice1 pounded fine1 and coarse dairy salt1 well beaten down1 and fill up till within a few inches of the top of the freezer4 ,now1 if you have it you may pour in one quart of pure cream1 and beat it with a wooden spoon into the mixture in the freezer4 ,turn the crank of your freezer briskly if you have a five minute freezer2 if not1 turn the can with your hand for fifteen minutes1 and then pack round again with ice and salt4 ,draw off the melted ice and salt water1 and fill up again and set away to harden before serving4 ,two tablespoonfuls of the extract are enough4 ,,lemon ,,sherbet ,if a gallon is wanted1 take ten fine lemons1 or more1 if small ones4 ,place to them three quarts of cold water sweetened1 with two and one-half pounds of loaf sugar4 ,just before placing in the freezer1 beat up the whites of three eggs with a little sugar and stir in4 ,then place the mixture of lemons1 sugar1 water and eggs in the freezer1 and pack ice and salt around it4 ,it freezes easily1 with less trouble than ice cream4 ,pineapple or orange sherbet is also very nice made the same way4 ,,biscuit ,,cream ,,in ,,moulds ,one quart of firm clabber and one quart of sweet cream1 make it very sweet with white sugar2 flavor with vanilla bean boiled in half a cup of sweet milk4 ,churn all together ten minutes1 then freeze in moulds1 or in any ordinary freezer4 ,,orange ,,cream ,squeeze the juice of four oranges1 and put it with the peel of one into a sauce-pan2 add to this a pint of water1 half a pound of sugar1 and the beaten whites of five eggs4 ,mix carefully1 place it over a gentle fire1 or it will curdle1 stir it in one direction until it looks thick2 strain it through a gauze sieve1 and add to it1 when cold1 the yolks of five eggs1 and a cup of cream or sweet milk4 ,set it on the fire until hot enough to cook the eggs1 or nearly ready to boil them1 take it off1 stir until cold1 and set it on ice1 or freeze it as you choose4 ,this is a delicious cream1 with or without freezing1 and one much used by families in ,louisiana4 ,,strawberry1 ,,raspberry1 ,,or ,,blackberry ,,cream ,,frozen ,make a quart of rich custard1 with eggs1 and sugar and milk2 when cold1 pour it on a quart of ripe fruit1 mash and pass it through a sieve4 ,add more sugar if required by the fruit1 and freeze it4 ,,peaches ,,and ,,cream ,,frozen ,peel and stone a quart of nice yellow peaches2 put them in a bowl1 sweeten them well1 and chop very fine4 ,if you have sweet cream1 put to the fruit a quart of it2 if you have not1 take a quart of milk1 sweeten it with half a pound of sugar1 let it boil1 and when boiling1 pour it on to the beaten yolks of four eggs4 ,when this custard cools1 you may add the chopped peaches1 which should be well sweetened4 ,pour all in the freezer and set it where it can be frozen4 ,,barley ,,or ,,sage ,,cream ,,for ,,invalids ,wash the sage or barley clean2 take a cup of either2 put it on the fire with water to cover it2 boil it gently until it is soft4 ,while boiling1 put in a stick of cinnamon1 or any seasoning that is agreeable4 ,when the barley has boiled soft and thick1 take it off and strain it2 then add to it a rich boiled custard1 sweeten it to taste2 add a glass of wine1 if liked1 and serve it frozen1 or not1 as is liked best by the sick4 ,,frozen ,,peaches ,,and ,,cream ,peel and stone nice soft1 ripe peaches1 sprinkle enough sugar on them to make them very sweet2 chop them up fine until they are a pulp1 and add to them as much cream as you have peaches2 put them into the freezer and turn it briskly until the cream is well frozen4 ,figs and other fruits are good served in the same way4 ,,another ,,ice ,,cream ,,without ,,cream ,when cream can not be procured1 a custard made as directed1 is a good substitute4 ,to a quart of milk1 add sugar until it is very sweet1 for in freezing it loses some of its sweetness2 let this boil on the fire1 when it boils gently1 take it off and pour it scalding hot to the beaten yolks of eight eggs2 stir it constantly1 but never boil it as the scalding milk will cook the eggs sufficiently2 it should also be stirred while cooking4 ,flavor with vanilla1 or lemon or almond4 ,if with a vanilla bean it is better to boil it in the milk before putting in the sugar4 ,when the custard is cold1 put it in the form or freezer4 ,if you have no freezer you can make one1 by using a tin kettle with a tight cover4 ,set this in the centre of a tub that is large enough to leave a space of four or five inches around it2 fill the space with layers of cracked ice and coarse salt1 a layer of ice last1 and cover the whole with a woolen cover for half an hour4 ,then shake the kettle constantly1 after that1 until frozen4 ,cover up till wanted4 ,,iced ,,chocolate ,,cream ,grate half a pound of vanilla chocolate1 put it in a stew-pan with half a pound of sugar1 the yolks of eight eggs1 and one pint of rich1 sweet milk4 ,stir over the fire until it begins to thicken1 strain through a sieve into a basin1 add half a pint of whipped cream1 and one and a half ounces of isinglass4 ,mix well and pour into a mould4 ,set it on ice if the weather is warm4 ,,coffee ,,custard ,boil one quart of milk with five spoonfuls of white sugar4 ,beat four eggs separately1 throw the whites into the boiling milk for two minutes and dip them out with a skimmer as soon as they are cooked4 ,beat the four yolks of the eggs with half a cup of corn starch wet with a little cold milk2 set it aside until you can put into the hot milk a cup of hot strong coffee2 then pour in the mixed corn starch and eggs1 give it a little boil and take it off4 ,last of all1 place the pure white boiled eggs on the rich brown custard1 and you have a beautiful and appetizing dessert4 ,serve with sponge cake4 ,some boil the coarsely ground coffee in the milk first and then strain it1 proceeding after that as in other custards4 ,,lemon ,,cheese-,,cakes ,boil the peel of two lemons until tender1 and pound them4 ,take half a pound of sugar1 the yolks of six eggs1 and one-half pound of butter4 ,stir all well together1 and add the juice of the lemons last4 ,lay puff paste in your pans1 fill them half full of the mixture1 and bake lightly4 ,,orange ,,cheese-,,cakes ,boil the peel of four oranges in two waters1 to take out the bitter taste4 ,when tender1 pound up with half a pound of sugar1 one-quarter of a pound of butter1 and the yolks of six eggs4 ,i make these confections to use up the yolks when ,i have been using the whites of eggs for icing or white cake4 ,beat the mixture well and add the juice of the oranges2 if the oranges are large the juice of two will be sufficient to make two pies4 ,put puff paste in your pans1 fill them half full of the confection1 and bake lightly4 ,,wine ,,jelly ,,from ,,sparkling ,,gelatine ,take a package of an ounce1 or an ounce and a half of gelatine1 pour upon it a pint of cold water1 and let it remain to soften for an hour or so4 ,when ready to make the jelly1 pour on to the gelatine three-quarters of a pint of boiling water1 and stir until the gelatine is dissolved2 then add to it one and a half pounds of white sugar1 the juice and grated rind of one lemon1 and a spoonful of any essence4 ,then beat the whites of two eggs well1 and stir briskly into the mixture2 put it on a gentle fire1 let it simmer slowly1 take it off as soon as it boils up1 then add a pint of wine and two tablespoonfuls of extract of lemon or vanilla2 then strain it through a jelly bag until it runs clear4 ,some boil the extract and wine in the gelatine before straining1 but it injures the fine flavor to do so4 ,boil the gelatine1 the water1 the sugar and eggs1 and strain it2 after it is clear and still warm1 pour in a pint of wine and set the jelly on ice in summer1 or to cool in the winter4 ,this should give great satisfaction4 ,,yellow ,,custard ,,jelly ,,from ,,gelatine ,to one ounce of gelatine1 soaked in one pint of water1 add a quart of milk2 if the weather is warm take a little less milk4 ,set the milk and gelatine 7or double the quantity of isinglass7 on to get hot1 let it give one boil up1 then sweeten it1 and when a little cooled stir in the beaten yolks of eight eggs2 do not let the eggs boil up or you might curdle them4 ,flavor with vanilla or lemon1 pour into moulds1 and set in a cool place1 or on ice to harden4 ,,calves' ,,feet ,,jelly ,take two calves' feet1 add to them a gallon of water which you must reduce by boiling to a quart2 strain it while hot1 and set away to get cold4 ,when cold take off the fat1 and remove any settlings which may be in the bottom4 ,melt the jelly in a stew-pan1 and add to it the whites of six eggs1 well beaten1 half a pint of wine1 half a pound of white sugar1 the juice of four lemons1 and rind of one grated4 ,boil this a few minutes1 and pass it through a flannel strainer4 ,this is a most delicate and nourishing article of diet for the sick and convalescent4 ,if the jelly is dropped upon the sliced peel of a lemon instead of the grated peel1 it will look prettier4 ,,calves' ,,feet ,,jelly ,,made ,,with ,,gelatine ,take three quarts of water1 one pint of white wine1 six teaspoonfuls of brandy1 six lemons1 juice and peel1 six eggs1 the whites slightly beaten1 the shells crushed--the yolks not used--three pounds of white sugar1 and four ounces of gelatine4 ,first1 soak the gelatine in one quart of the measured water2 let it remain for one-half an hour4 ,mix the ingredients named with the other two quarts1 and let all boil twenty minutes2 strain it through a flannel bag without squeezing4 ,wet the jelly mould in cold water4 ,pour the jelly in1 and leave it to cool1 or put it on ice until wanted4 ,,ambrosia ,,of ,,orange ,,or ,,pineapple ,this is a pretty dessert or supper dish4 ,you require a cocoanut and six oranges or a pineapple4 ,grate the cocoanut1 and slice the oranges or pineapple2 then in a glass dish lay a layer of fruit1 and a layer of the grated cocoanut1 until your bowl is full4 ,strew powdered sugar over each layer of fruit1 and on the top1 and it is ready4 ,,floating ,,island1 ,,without ,,wine ,beat the whites of five eggs with a little currant jelly until they are quite thick4 ,sweeten a pint of cream1 add a teaspoonful of extract1 pour it in the bowl1 and then drop your whites of eggs and jelly by spoonfuls on the cream4 ,if you can not procure cream1 you may make a substitute of a custard1 made of a pint of sweet milk1 yolks of two eggs1 and half a cup of white sugar4 ,,egg-,,nog ,take the yolks of ten eggs2 add to them ten tablespoonfuls of pulverized sugar1 three pints of new milk1 and one pint of the best brandy 7whiskey will do74 ,beat up the whites the last thing1 and stir in1 after the liquor is poured in4 ,,puddings1 ,,pies ,,and ,,mincemeat ,,directions ,,for ,,making ,,and ,,baking ,,pies1 ,,tarts1 ,,etc4 ,the delicacy of pastry depends as much upon the baking as the making1 therefore strict attention should be paid to the following directions3 ,puff paste requires a quick1 even heat2 a hot oven will curl the paste and scorch it4 ,tart paste or short paste requires a degree less of heat4 ,for raised or light crust1 the oven may be heated as for puff paste4 ,when baking with coal1 if the fire is not brisk enough do not put on more coal1 but add a stick or two of hard wood2 or if nearly done1 put in a stick of pine wood4 ,,family ,,pie ,,crust1 ,,short ,put a pound of sifted flour into a bowl1 work into it half a pound of sweet lard or beef drippings1 with a dessertspoonful of salt4 ,when it is thoroughly mixed put to it enough cold water to bind together4 ,flour the paste slab1 or table1 and rolling pin4 ,take a part of the paste and roll it to less than a quarter of an inch in thickness4 ,this will be quite rich enough for health or taste4 ,a bit of volatile salts1 the size of a small nutmeg1 dissolved in a little hot water and put to the paste1 will make it more light and delicate4 ,,finest ,,puff ,,paste1 ,,for ,,puffs ,heap one pound of flour in the centre of the breadboard1 or slab2 make a hollow in the centre2 break one egg into it1 then add a teaspoonful of salt and a piece of butter the size of an egg4 ,mix these lightly together with a little cold water1 adding the water a little at a time1 until the flour is made a nice paste2 work it together1 and roll it out to half an inch in thickness4 ,then divide a pound of butter in six parts1 spread one part over the paste1 then fold it and roll it out again1 until you can perceive the butter through2 then spread over another part1 fold it up1 and roll out again1 and so continue until all the butter is used1 and the paste has been worked over six times4 ,it is now ready for making into pies1 puffs or any other purpose4 ,flour the slab and rolling-pin1 and roll it out to a quarter of an inch in thickness4 ,a marble slab and rolling-pin are best for pastry1 and much more durable than wood4 ,after using them1 scrape them clean1 wash them first with cold water1 then pour scalding water over them1 and wipe them dry4 ,have a sieve ready to sift any flour you may wish to use2 this is but little trouble or delay and it is always best to sift flour4 ,to gild pastry1 wet it over when nearly done1 with the yolk of an egg beaten with a little milk4 ,,pie-,,crust ,three and a half cups of flour1 one cup of sweet lard1 one teaspoonful of salt1 one teaspoonful of baking powder1 and a cupful of very cold water4 ,mix with a knife1 using the hands as little as possible4 ,roll and cut after the crust is on the pie-plate4 ,,buttermilk ,,pie-,,crust--,,very ,,wholesome ,take a pint of buttermilk1 add one large teacupful of lard1 one teaspoonful of salt1 and a teaspoonful of soda1 and flour enough to form a soft dough4 ,mix the lard and flour by rubbing them together2 then add the other ingredients4 ,this is a tender and good pie-crust4 ,,boil ,,dumpling ,,crust ,,without ,,lard ,,or ,,butter--,,for ,,dyspeptics ,sift a pint of flour in a basin1 salt it as usual1 then pour on it a fine stream of boiling water from the spout of a kettle1 pour it slowly1 or you will overflow the flour2 mix the flour and hot water with a spoon until it is a nice soft dough that you can handle2 then pour it on the biscuit board1 which should be well floured2 give it two or three turns1 and it is ready for the fruit4 ,this is fine for dyspeptics1 and altogether lighter and nicer than the old way of mixing with grease4 ,,to ,,make ,,mince ,,pie ,,mixture ,weigh two pounds of the chopped meat2 put to it two pounds of suet free from strings or skin1 and chopped fine2 add two pounds of currants1 picked1 washed1 and dried2 four pounds of peeled and chopped rich tart apples1 with the juice of two lemons1 and the chopped peel of one2 a pint of sweet wine1 and one large nutmeg grated1 or teaspoonful of ground mace2 three pounds and a half of sugar1 quarter of an ounce of ground cloves1 or allspice1 and the same of cinnamon1 and a large tablespoonful of salt4 ,mix the whole well together1 put it in a stone pot1 or jar1 cover it close1 and set it in a cool place for use4 ,mix it well together again before using4 ,,to ,,finish ,,the ,,pie ,,mixture ,pare1 core1 and chop1 not very fine1 some tart juicy apples2 put to them one-third as much of the prepared meat2 stone one pound of raisins1 and cut a quarter of a citron in small bits2 add a gill of brandy1 and enough sweet cider to make the whole quite wet4 ,a peck of apples1 pared and chopped1 with a quart bowl of the prepared meat1 and the raisins1 citron1 and cider1 as above-mentioned1 with a large teacupful of brown sugar1 is enough to make six or seven pies the size of a dinner plate4 ,a teacupful of fine chopped suet may be added if liked1 or a tablespoonful of butter to each pie1 as it is to be baked4 ,,mince ,,pie ,,meat ,take a nice tender piece of beef which is free from gristle1 skin or strings4 ,the meat is used for mincemeat1 also the sirloin1 the heart1 head and skirts2 the tongue and sirloin are best4 ,put the meat in hot water1 enough to cover it2 boil it gently until turning a fork in it will break it2 set it to become cold1 then take out all the bone and gristle parts4 ,if the tongue is used peel off the skin1 chop it very fine4 ,to this meat1 apples1 raisins and spices are added1 for which see recipe mince pie mixture4 ,,mince ,,pie4 ,,how ,,to ,,fill ,,and ,,bake ,line a pie dish with a nice puff paste1 rolled to twice the thickness of a dollar piece4 ,put in the pie mixture half an inch deep1 and spread it to within a finger width of the edge2 roll out a puff paste crust1 turn a plate the size of the one on which the pie is made on to it1 and with a knife cut the paste around the edge of the plate2 then take the plate off1 make three small incisions with the end of the knife on each side of the middle1 take it carefully up and cover the pie with it1 press it lightly with the finger against the bottom crust1 put it in a quick oven for three-quarters of an hour4 ,the top may be brushed over with the yolk of an egg beaten with a little milk4 ,pies made in this way should be served warm4 ,,mince ,,meat ,,for ,,pies ,two pounds of beef chopped fine1 one peck of apples1 two pounds of raisins1 two pounds of currants1 one pound of citron1 one-half pound of suet1 three pounds of sugar2 powdered cinnamon1 cloves and nutmeg1 a spoonful each4 ,moisten with a bottle of champagne cider4 ,when you bake the pies1 place a spoonful of butter on each pie2 but do not put butter in the jar with the meat4 ,,mince ,,meat1 ,,for ,,christmas ,,pies ,boil a fresh beef tongue tender1 let it get cold1 then chop it fine1 and add one pound of suet1 one-half peck of apples1 two pounds of currants picked and washed carefully1 one pound of citron sliced1 half an ounce each of powdered cloves1 allspice1 cinnamon and ginger1 three pints of cider1 with half a pint of brandy2 sweeten to taste1 then pack away in a crock4 ,keep it cool1 or it will ferment4 ,add apples when you bake the pie4 ,,mince ,,pie ,,without ,,meat ,take one pound of currants1 one pound of peeled and chopped apples1 one pound of suet chopped fine1 one pound of moist brown sugar1 quarter of a pound of chopped and stoned raisins1 the juice of four oranges and two lemons1 with the peel of one lemon chopped1 and a wine-glass of brandy4 ,mix all carefully and put in a cool place4 ,eat this pie hot1 and when it is baked1 put in a tablespoonful of butter1 but put none in the mixture4 ,,mock ,,mince ,,pies4 ,,very ,,good ,take six crackers1 soak them in one and a half cups of warm water1 add to them one cup of good brown sugar1 one cup of raisins1 one cup of molasses1 and one-half cup of cider or strong vinegar4 ,beat in half a cup of butter1 season with a lemon and its rind1 a nutmeg1 one teaspoonful of cloves1 and ground cinnamon4 ,,orange ,,pie ,to the juice and sliced pulp of two large oranges1 add the grated yellow rind of one orange4 ,beat the yolks of three eggs1 with a cupful of sugar1 and beat the whites to a high froth and add to them a cup of milk4 ,mix all the above together4 ,have ready a nice puff paste1 and bake the mixture in it4 ,,lemon ,,pie ,grate the rind and express the juice of three lemons2 rub together a cup and a half of powdered sugar and three tablespoonfuls of butter2 beat up the yolks of four eggs1 and add to the butter and sugar1 lastly the lemon2 bake on a rich puff paste without an upper crust4 ,while the pie is baking beat up the whites of the four eggs with powdered loaf sugar1 spread it over the top of the pie when done2 then set back in the oven a few moments to brown lightly4 ,,lemon ,,pie1 ,,without ,,corn ,,starch ,the juice and grated rind of a lemon1 one cup of sugar1 two tablespoonfuls water1 yolks of three eggs4 ,bake in a nice crust4 ,make an icing of the whites and a cup of sugar1 pour it over the pie1 put it back in the oven1 and brown lightly4 ,,lemon ,,pie4 ,,rich ,five eggs1 two lemons1 one cup and a half of sugar4 ,beat all together except the whites of three eggs1 which you must beat stiff with sugar1 and when the pies are cold spread this icing on top and brown lightly4 ,the crust of the pie is made of puff paste1 or in any way that is liked2 some ladies prefer plain family crust to puff paste4 ,,cranberry ,,pie ,,or ,,tarts ,pick a quart of cranberries free from imperfections1 put a pint of water to them1 and put them in a stew-pan over a moderate fire2 add a pound of clean brown sugar1 and stew them gently until they are soft2 then mash them with a silver spoon and turn them into a dish to become cold1 then make them in pies or tarts4 ,many persons put flour in cranberry pies2 it is a great mistake1 as it completely spoils the color of the fruit2 but if they are strained and are too thin to jelly1 it is well to add a spoonful of corn starch to thicken4 ,,cranberry ,,tarts ,,with ,,apples ,mix half a pint of cranberries with half a pound of sugar and a spoonful of water2 let them simmer a little until soft4 ,peel and cut thin a half dozen apples2 put a rim of paste around a pie plate1 strew in the apples1 pour the cranberries over the apples and cover with a nice crust4 ,bake for an hour to cook the apples4 ,,pork ,,and ,,apple ,,pie ,make the crust in the usual manner 7for many ways1 see directions in this book71 spread it over a deep plate2 cut nice fat salt pork very thin1 and slice some apples2 place a layer of apples1 then a layer of pork2 sprinkle with allspice1 pepper1 and sugar1 between each layer2 have three or four layers1 and let the last one be apples2 sprinkle in sugar and spice2 cover with a top crust1 and bake an hour4 ,this is a plain and wholesome dish2 when the family is large and apples plentiful1 it will be an economical way of giving the boys 8apple pie40 ,,molasses ,,pie ,take one pint of molasses1 beat into it three eggs and a large spoonful of butter2 pour the mixture into a rich crust1 and bake4 ,a ,,richer ,,molasses ,,pie ,one cup of molasses1 one cup of sugar1 four eggs1 and four tablespoonfuls of butter4 ,mix together the sugar1 butter and eggs1 then stir in the molasses4 ,bake in a rich crust4 ,,huckle ,,or ,,whortleberry ,,pie ,put a quart of picked huckleberries into a basin of water1 take off whatever floats2 take up the berries by the handful2 pick out all the stems and unripe berries1 and put the rest into a dish2 line a buttered pie dish with a pie paste2 put in the berries half an inch deep1 and to a quart of berries put a teacupful of brown sugar1 and half a teacupful of water2 dredge a teaspoonful of flour over2 throw in a saltspoonful of salt1 and half a nutmeg grated2 cover the pie1 cut a slit in the centre1 or make several incisions on either side of it2 press the two crusts together around the edge1 trim it off neatly with a sharp knife1 and bake in a quick oven for three-quarters of an hour4 ,,blackberry ,,pie ,pick the berries clean2 rinse them in cold water1 and finish as directed for huckleberries4 ,,boiled ,,plum ,,pudding4 ,,very ,,fine ,prepare all the ingredients except the beating of the eggs1 the day before making the pudding4 ,take one pound of grated bread crumbs1 pour over them a pint of boiling milk2 add a pound of chopped suet1 half a pound of butter1 one pound of sugar1 half a pound of sifted flour1 one dozen eggs1 one pound of raisins1 one pound of currants1 half a pound of citron1 one tablespoonful of ground cinnamon1 one of cloves and allspice1 also one grated nutmeg1 a glass of brandy1 the rind and juice of two lemons4 ,tie it in a piece of thick1 unbleached cotton1 allowing room for the pudding to swell4 ,boil five hours4 ,serve with butter and sugar sauce4 ,this can be steamed over1 and be as nice as it was at first4 ,,six-,,ounce ,,plum ,,pudding ,six ounces of stoned raisins1 six ounces washed and dried currants1 six ounces of bread crumbs1 six ounces of suet and six eggs4 ,flavor with half a nutmeg1 half a lemon and half a glass of brandy4 ,mix all these ingredients together1 and put the pudding into a mould1 or floured cloth1 and boil three hours4 ,,christmas ,,plum ,,pudding ,one pound and a half of raisins1 half a pound of currants1 three-quarters of a pound of bread-crumbs1 half a pound of flour1 three-quarters of a pound of beef-suet1 nine eggs1 one wineglassful of brandy1 half a pound of citron and orange-peel1 half a nutmeg1 and a little ground ginger4 ,chop the suet as fine as possible1 and mix it with the bread-crumbs and flour1 add the currants washed and dried1 the citron and orange-peel cut into thin slices1 and the raisins stoned and divided4 ,mix it all well together with the grated nutmeg and ginger1 then stir in nine eggs well beaten1 and the brandy1 and again mix it thoroughly together1 that every ingredient may be moistened2 put it into a buttered mould1 tie it over tightly1 and boil it for six hours4 ,this pudding may be made a week before using1 boiled in a cloth1 and hung up in a dry place1 and when required put into a saucepan of boiling water and boiled for two hours or two hours and a half1 then turned out1 and served with sauce as above4 ,,another ,,christmas ,,pudding ,one pound of raisins1 one pound of currants1 one pound of suet1 three-quarters of a pound of bread-crumbs1 one pint of milk1 ten eggs1 three-quarters of a pound of citron and orange-peel mixed1 one small nutmeg1 one glass of brandy4 ,stone the raisins and divide them1 wash and dry the currants1 and cut the peel into slices4 ,mix all these with the bread-crumbs1 flour and suet chopped very fine1 add the grated nutmeg1 and then stir in the eggs well-beaten1 the brandy1 and the milk4 ,when the ingredients are well blended1 put it into a mould1 tie a floured cloth over it1 and boil it six hours4 ,when done turn it out1 and serve with brandy and arrowroot sauce4 ,,rich ,,plum ,,pudding ,,without ,,flour ,one pound and a half of grated bread1 one pound and a half of raisins1 one pound and a half of currants1 one pound of beef-suet1 peel of one large lemon1 three ounces of almonds1 a little nutmeg or mixed spice1 sugar to taste1 three quarters of a pound of candied orange1 lemon and citron1 eight or nine eggs1 half a pint of milk1 two wineglassfuls of brandy4 ,stone the raisins1 wash and pick the currants1 chop the suet very fine1 and mix with them a pound and a half of grated bread2 add the candied peel cut into shreds1 the almonds blanched and minced1 and the mixed spice and sugar to taste4 ,when all are thoroughly blended1 stir it well together with eight or nine well-beaten eggs1 two glassfuls of brandy1 and half a pint of milk1 tie it in a cloth1 and boil it for five hours or five hours and a half1 or divide it into equal parts1 and boil it in moulds or basins for half the time4 ,,cottage ,,plum ,,pudding ,one pound and a half of flour1 four or five eggs1 a pinch of salt1 a little nutmeg1 one pound of raisins1 half a pound of currants1 sugar to taste1 and a little milk4 ,make a thick batter with five well-beaten eggs1 one pound and a half of flour1 and a sufficient quantity of milk4 ,then add the currants washed and picked1 the raisins stoned1 a little nutmeg and sugar to taste4 ,mix all well together1 and boil it in a basin or floured cloth for quite five hours4 ,the peel of a lemon grated1 and a few pieces of citron cut thin may be added4 ,,cheap ,,plum ,,pudding ,take a cup of chopped suet1 a cup of raisins1 a cup of currants and citron mixed1 a cup of sweet milk1 two eggs1 a cup of molasses1 and a teaspoonful of soda2 add to this three and a half cups of sifted flour or bread crumbs1 and a little salt4 ,boil three or four hours4 ,serve with hard sauce of beaten butter1 sugar and nutmeg2 or with butter1 sugar and wine sauce4 ,this is inexpensive1 but is modeled after the most excellent recipes4 ,the quantity suits a small company4 ,,plain ,,pudding ,,without ,,eggs ,,or ,,wine ,one pound of chopped and stoned raisins1 half a pound of suet1 one pound of flour1 a cup of bread crumbs1 two tablespoonfuls of molasses1 a pint of milk or nutmeg grated1 and a lemon peel chopped4 ,cut the suet very fine and mix it with the flour2 add the bread crumbs1 lemon and nutmeg1 with the stoned raisins1 to a pint of milk2 mix all together and put in the molasses2 keep it closely covered in a cool place4 ,when it is wanted1 pour it in a floured cloth and boil it five hours4 ,serve with rich sauce4 ,,plain ,,plum ,,pudding ,,for ,,children ,one pound of flour1 one pound of bread crumbs1 three quarters of a pound of stoned raisins1 three quarters of a pound of currants1 three quarters of a pound of suet1 four eggs1 and milk to moisten1 say about one pint4 ,let the suet be finely chopped1 the raisins stoned1 the currants well washed1 picked and dried4 ,mix them with the other dry ingredients1 stir all well together2 beat and strain in the eggs1 and add just enough of the milk to make it mix properly4 ,tie it up in a well floured cloth1 put it into boiling water1 and boil for five hours4 ,serve with butter and sugar sauce1 or wine sauce4 ,,sweet ,,potato ,,pudding ,take one pound or a pint of hot boiled sweet potato1 pass it hot through a sieve--the finer the better4 ,to this add six eggs well beaten1 three-fourths of a pound of butter1 and a pound of sugar2 flavor with grated lemon rind1 and a little brandy4 ,make a paste around the dish1 pour in the sweet potato mixture1 and bake4 ,sprinkle finely pulverized sugar over the surface of the pudding4 ,this is a ,southern dish1 and fit to grace the table of an epicure4 ,,baked ,,suet ,,pudding4 ,,economical ,,and ,,wholesome ,to a pound of flour1 add by degrees six ounces of finely chopped suet1 four eggs1 together with as much milk as will make a firm batter4 ,beat all together hard1 until the last moment before placing it in the oven4 ,pour it into a buttered dish1 and bake4 ,serve as soon as done1 with plain syrup1 or butter and sugar sauce4 ,,lemon ,,pudding4 ,,very ,,nice ,six eggs1 three lemons1 six tablespoonfuls of corn starch1 and one large spoonful of butter4 ,cook the corn starch in a pint and a half of water1 and stir in the butter4 ,let it get cool1 and then stir in the yolks of the eggs1 the juice of the lemons1 and the grated rind2 also one cup of sugar4 ,bake this lightly in a pudding dish1 and when cold pour it over a meringue1 or icing1 made with the whites of the eggs1 and sufficient sugar to make a thick icing4 ,put it back in the oven1 and let it brown lightly4 ,,temperance ,,iced ,,cabinet ,,pudding ,,for ,,summer ,this is usually made in oval tin moulds1 with a tight-fitting cover4 ,small moulds are the best4 ,cut some sponge cake about half an inch thick2 shape it nearly to the mould2 dilute a tablespoonful of any favorite extract1 and pour it on to the cake4 ,then commence to fill up the mould in layers of currants1 seedless raisins1 sliced citron1 and chopped almonds1 then a layer of cake1 until it is full4 ,make ready a custard of one pint of milk1 the yolks of two eggs1 a quarter of a pound of sugar1 and half a teaspoonful of extract of lemon1 rose1 or almonds2 let it simmer a little1 but not enough to curdle1 as it will certainly do if allowed to stay too long on the fire4 ,when it simmers1 take it off1 and let it cool a little4 ,when only lukewarm pour it over the fruit and cake in the mould4 ,cover tightly1 and bury it in ice and salt4 ,it is1 when well made1 a most exquisite dessert4 ,,souffle ,,pudding ,take a pint of milk1 a cup of flour1 one spoonful of sugar1 and a piece of butter as large as an egg4 ,scald the milk1 flour1 and butter together4 ,after the batter becomes cold1 stir in the yolks of five eggs1 and just before baking1 stir in the whites4 ,bake in a quick oven1 and serve with sauce4 ,,omelet ,,souffle ,,pudding ,beat the whites of ten eggs to a stiff froth4 ,beat the yolks with three quarters of a pound of powdered sugar1 and the juice and grated rind of a lemon4 ,mix all together lightly4 ,butter a thick-bottomed dish which will just hold the pudding2 put it immediately in the oven1 and bake it fifteen or twenty minutes4 ,serve it just as it comes from the oven4 ,it should quiver like a golden jelly when served4 ,if baked too long1 it will be spoiled4 ,the oven must not be too hot1 or it will scorch2 the heat should be as usual to bake pies4 ,,very ,,rich ,,pudding ,line a deep pie dish with puff paste1 having first buttered it thoroughly2 place on this a layer of jam1 then a layer of custard1 then jam1 then custard1 until the dish is nearly full1 leaving the custard layer at the top4 ,bake for twenty minutes in a moderate oven1 let the pudding cool1 beat up the whites of the eggs that were used for the custard into a stiff whip with a little powdered sugar1 pile the whip on as high as possible1 and serve4 ,,parisian ,,pudding ,lay slices of sponge cake at the bottom of a glass dish1 spread over them a layer of preserve 7red or black currant is very good for the purpose71 place over that more slices of sponge cake1 then another layer of jam4 ,do this until you have filled the dish4 ,pour over it sufficient sherry to soak the cake properly1 then beat up the whites of four eggs with sufficient powdered loaf sugar to make it a very stiff froth1 with which to cover the top of the cake completely1 and bake4 ,,bird',s ,,nest ,,pudding ,take half a package of gelatine1 using a little more than half the quantity of water given in the recipe for making jelly2 in all other respects use the same proportions4 ,when ready to strain put it into a large oval dish 7a meat dish is nice72 fill it nearly to the edge2 then set it away to harden4 ,take some egg-shells that you have broken just the end off in getting out the egg2 make a blanc-mange of corn starch2 flavor it with vanilla1 and sweeten2 put this into the shells before it cools and hardens at all2 set the eggs on end in a vegetable-dish so that they will stand top up1 being careful not to let the blanc-mange run out4 ,cut some very thin yellow parings off the lemon rind1 stew them in a little sugar and water2 when cold lay each piece separately in a circle on the jelly1 making two or three nests4 ,break open the egg-shells1 take out the blanc-mange1 and lay it in groups like eggs inside the nest4 ,this makes a very pretty dish1 and is very good4 ,ivy sprays or myrtle wound around the edge of the dish improves the appearance4 ,,bird',s ,,nest ,,pudding ,peel and core six mellow apples2 line a pudding dish with pastry2 lay the apples in the bottom of the dish1 and stick long narrow strips of citron around them4 ,stir to a cream a pint of powdered sugar1 and half a pint of butter4 ,beat separately the yolks and whites of eight eggs2 mix them with the butter and sugar1 season with nutmeg1 place it on the fire1 and stir until it is hot2 then pour it over the apples1 and bake immediately4 ,it can be eaten warm or cold4 ,do not allow the top to brown too soon4 ,it should be covered with a pan1 when first put into the oven1 to prevent this4 ,,crows'-,,nest ,,with ,,cinnamon ,cut nice sour cooking apples into a baking dish1 small or large as you need2 put sugar1 cinnamon1 and lemon over them2 throw in a cup of water1 and cover the dish with a crust of light pie crust4 ,put it in the oven1 and bake until the apples are tender4 ,be sure to cut air-holes in the crust before putting in to bake4 ,eat it with cream and sugar1 or hard sauce of butter and sugar2 beat together until firm enough to slice like butter4 ,grate a little nutmeg over the sauce1 if cinnamon is not liked4 ,,cottage ,,pudding ,one tablespoonful of butter1 one cup of sugar1 one cup of milk1 two eggs1 one teaspoonful of soda1 one pint of sifted flour1 two spoonfuls of cream of tartar2 mix like cake2 bake quickly in shallow tin pans2 dredge the top with powdered sugar1 which gives a nice crust to all puddings and cakes4 ,sauce to accompany this pudding3 one tablespoonful of butter1 one cup of powdered sugar1 lemon extract for seasoning1 or lemon juice1 with half a pint of boiling water4 ,all beaten together until it foams4 ,,country ,,batter ,,pudding ,,with ,,fruit1 ,,cheap ,,and ,,nice ,this is a pudding which requires no paste and is a nice way to use fruit1 such as pie-plant1 berries1 strawberries1 peaches1 etc4 ,to a quart of buttermilk add one egg1 a large teaspoonful of soda1 a little salt1 and flour enough to make a thick batter4 ,pour it over a quart of chopped fruit1 such as mentioned1 beat it a little1 tie it tightly in a bag1 drop it in a kettle of hot water1 and let it boil two hours4 ,serve with sugar and cream4 ,this pudding may be poured into a cake pan and baked1 if not convenient to boil it4 ,put in plenty of fruit4 ,,rice ,,meringue ,,pudding ,boil half a cup of rice in a quart of milk until it is thoroughly done4 ,sweeten to taste1 and let it cool4 ,beat in the yolks of four eggs4 ,flavor with lemon rind or essence and nutmeg4 ,bake in a pudding-dish4 ,when cool1 pour over it the whites of your eggs1 beaten with a cup of white sifted sugar4 ,bake light brown4 ,season to taste with lemon1 rose or vanilla4 ,,apple ,,meringue ,select handsome pippin apples if you can get them1 pare and core them whole1 put them in the oven with a little water in a deep dish1 and let them cook a little but not enough to break4 ,when plumped1 take them out and let them get cold2 then fill the centre of each apple with jelly4 ,make an icing of the whites of eggs1 beaten with sifted sugar1 and carefully cover each apple with it1 wetting the knife while smoothing the icing4 ,sift a little sugar over them and put them in the oven to harden1 but not to brown2 too much heat will cause the jelly to melt4 ,a ,,cheap ,,and ,,delicate ,,pudding ,take a tablespoonful of butter1 a cup of sugar1 a cup of milk1 two eggs1 and a pint of sifted flour4 ,put into the flour a small teaspoonful of soda and two teaspoonfuls of cream of tartar2 sift this in carefully1 and set the flour aside4 ,beat the eggs1 yolks and whites together1 briskly until they foam2 add to the eggs two tablespoonfuls of water2 beat them sharply again until the tissues of the eggs thoroughly blend with the water1 mix the sugar and butter together2 add the eggs1 beat again1 then pour in the flour which will make a stiff batter2 lastly1 thin this with the small cup of milk 7sweet milk is the best71 then bake in shallow pans and serve with lemon sauce1 or a rich wine sauce if that is preferred4 ,a ,,quickly-,,made ,,pudding ,split a few crackers1 lay the surface over with raisins1 and place the halves together again2 tie them closely in a cloth1 and boil them fifteen minutes4 ,serve with a rich sauce of butter1 wine1 sugar and nutmeg4 ,,another ,,quickly-,,made ,,pudding ,get a light1 square loaf of bread1 split it in three or four horizontal slices2 strew in between the slices cut-up raisins or currants2 tie it up again2 boil half an hour1 and serve it with a rich sauce4 ,there are few better puddings made with so little expense or trouble4 ,,delicious ,,bread ,,pudding ,butter some slices of bread1 cut thin1 and lay them in a dish1 with currants and citron between2 pour over it a quart of milk1 with four well-beaten eggs1 and sugar sufficient to sweeten to taste1 and bake4 ,serve with sauce4 ,it is easily made1 and very nice4 ,it is good hot or cold4 ,,cheap ,,gingerbread ,,pudding ,take a cup of butter1 rub it up with three and a half cups of flour1 one cup of milk1 one cup of molasses1 and one teaspoonful of saleratus4 ,steam three hours1 and serve with a rich sauce4 ,a ,,french ,,fried ,,pudding ,beat four eggs to a quart of milk1 sweeten and flavor to taste1 cut slices of baker's bread and steep them until thoroughly saturated1 then fry in hot butter and serve4 ,half this quantity for a small family4 ,,my ,,own ,,pudding ,let a quart of milk be set on to boil2 while it is getting hot1 mix a cup of maizena or corn starch with enough cold water to form it into a thick batter2 add to this a cup of white sugar and the yolks of four eggs2 take the milk off and stir eggs1 maizena1 and sugar1 into the milk2 beat all together a few minutes1 then pour the mixture into a baking dish and bake it lightly about ten minutes1 or long enough only to cook the eggs2 then take the pudding out1 and while hot put over it a layer of jelly or jam2 beat up the whites of the eggs with a cup of sugar1 put this over the jelly and brown4 ,,marlborough ,,pudding ,take half a pound of grated apples1 half a pound of fine white sugar1 half a pound of butter1 six eggs well beaten1 the peel of one lemon grated1 and the strained juice of two2 line the dish with pie paste1 put the pudding in1 and bake in a quick oven4 ,,marlborough ,,apple ,,tarts4 ,,very ,,fine ,quarter1 and stew a dozen tart apples4 ,to each teacup of this pulp1 rubbed through a sieve1 add a teacup of sugar1 half a cup of melted butter1 the juice and grated rind of two lemons1 a cup of milk1 four eggs and half a nutmeg4 ,beat all together and bake in pans lined with pastry1 with a rim of puff paste around the edge4 ,this is an old and always good recipe4 ,,baked ,,apple ,,dumplings ,make a nice pie crust1 raised with yeast1 or not1 as you desire2 divide it into six parts1 and roll each part thin2 have ready six good-sized tart apples1 pared and cored2 fill up the cores with sugar and butter4 ,close the dough neatly around the apples1 and turn that side down in a deep dish4 ,if they are made with raised dough they should stand one hour2 if with unleavened paste1 sprinkle some sugar over them1 also a little grounded cinnamon or other spice1 and set them in the oven to bake4 ,spread a little batter over each of the dumplings as they go to the oven4 ,put plenty of spices1 nutmegs1 cinnamon and mace4 ,throw a little water in the dish1 and bake three-quarters of an hour4 ,wine1 or sugar and butter sauce is a great improvement1 but it is very good without it4 ,,plain ,,tapioca ,,cream ,boil the pearl tapioca as you do rice2 when cool sweeten it to the taste1 and grate nutmeg over it4 ,pour rich cream over it and serve4 ,,tapioca ,,cream ,soak two teaspoonfuls of tapioca for two hours in a little cold water4 ,boil a quart of milk1 and to it add the tapioca1 the yolks of three eggs1 well beaten with a cup and a half of sugar2 give it one boil1 and set it away to cool2 do not boil it long1 or the eggs will curdle4 ,beat the whites of the eggs1 and put them on top1 or boil them in a little of the milk and put it on the cream4 ,set it on ice until wanted4 ,this is a delicate and nourishing cream for convalescents1 or invalids who require nourishing food4 ,a ,,nice ,,supper ,,dish ,take one pint of cream1 whip it until stiff1 and one ounce of isinglass boiled and strained in about a pint of water4 ,boil it until reduced to half a pint4 ,boil in this water and isinglass1 a vanilla bean1 and when nearly cold1 take out the bean1 add four ounces of sugar1 and when this is blood warm1 stir in the cream4 ,eat with whipped cream4 ,,rice-,,milk ,,for ,,children ,to every quart of milk1 allow two ounces of rice4 ,wash the rice and put it with the milk in a close-covered stewpan1 set it over a slow fire1 and let it simmer gently for one hour and a half4 ,it will scorch on a fierce fire4 ,,nice ,,rice ,,custard ,take two tablespoonfuls of boiled rice4 ,if it is very dry1 wash it with a little warm water4 ,put it in a pan1 add a tablespoonful of butter1 three or four eggs beaten light1 a quart of sweet milk1 sugar enough to make it quite sweet1 and one cup of picked and seeded raisins4 ,flavor with nutmeg and essence of lemon or vanilla4 ,bake lightly4 ,do not allow it to remain in the oven long1 as the milk will become watery and thus destroy the jelly-like consistency of the custard4 ,it is a nice and cheap dessert for children4 ,the raisins may be omitted if they are objectionable4 ,,apple ,,pot ,,pie ,first1 the pastry3 ,rub into a pint of flour a heaping spoonful of lard4 ,strew in a little salt1 and work it until the mass becomes numberless little globules and balls4 ,then moisten with cold water1 and press them together until they adhere1 and your pastry is made4 ,it must not be kneaded or worked over at all4 ,let any cook try this method1 and he will find it the best and easiest way to make fine leaf paste1 and he will never again countenance the old rolling1 larding1 butter-spreading system4 ,now for the fruit3 ,pare1 core and quarter one dozen apples4 ,put them in a baking pan1 with one large cup of sugar1 one tablespoonful of spices1 two of molasses and one of butter2 add water until the fruit is nearly covered1 and put it in the oven to bake and stew1 and brown4 ,when the apples begin to soften1 dredge in a little flour1 for the juice1 though plentiful1 must not be watery4 ,roll out the pastry4 ,cut the cover to suit the pan1 and make the trimmings into dumplings1 which must be dropped at intervals among the fruit4 ,fold the pie cover in half1 make several oblique incisions for openings1 lay it on and brown it lightly4 ,serve on a dish like peach cobbler4 ,like that substantial dessert1 it may be eaten with cream4 ,,preserves1 ,,syrups ,,and ,,fruit ,,jellies ,,hints ,,on ,,preserving ,preserving kettles should be broad and shallow1 with a handle on each side4 ,if you wish to preserve in small quantities1 use a small kettle4 ,a charcoal furnace is most desirable in warm weather1 as you can put it where you like1 and thus avoid the heat of the kitchen4 ,slow1 gentle boiling is absolutely necessary in preserving and pickling4 ,crushed or loaf sugar should be used for preserves1 as it is less liable to ferment during the long hot summer4 ,jelly bags may be made of cotton1 linen1 or flannel1 and can be made like an old-fashioned reticule1 with a string through the top1 to close and suspend it while dripping4 ,it is a mistake to think dark fruits1 like raspberries1 strawberries1 etc41 can be preserved equally well with brown sugar1 for the color of this sugar makes the preserves dark1 or rather dingy1 which is the proper word4 ,glass is best for keeping preserves in1 as they may be examined without opening the jars4 ,when first put up they should be corked tightly1 and dipped into coarse melted sealing-wax4 ,,to ,,make ,,preserves ,most fruits are much easier preserved than jellied4 ,weigh the fruit1 and to each pound of fruit the usual rule is a pound of sugar2 make a syrup of the sugar with a half pint of water to each pound of fruit4 ,boil it clear1 then put in the fruit and cook it well1 and boil gently till the fruit is clear4 ,,to ,,green ,,fruit ,,for ,,pickling ,,or ,,preserving ,put vine leaves under1 between1 and over the fruit in a brass kettle1 and over the leaves sprinkle a teaspoonful of beaten or ground alum2 cover the fruit to be greened1 with water1 and boil it gently with the leaves and alum2 if not a fine green1 take more leaves and dust a little saleratus over them4 ,spread them out to cool when green1 and proceed to preserve or pickle them as desired4 ,,to ,,preserve ,,peaches ,select white clings if you desire to preserve them whole4 ,yellow peaches make the most transparent preserve1 but cannot always be procured4 ,if white clings are convenient1 peel and weigh them1 and to each pound of fruit put one pound of sugar and half a pint of water4 ,put the syrup to boil1 clarify it with an egg1 and as it boils remove the scum4 ,keep the peaches in cold water all the time the syrup is boiling1 as water keeps the fruit in good color1 while leaving it exposed darkens it4 ,when the syrup has boiled clear1 put in the peaches2 let them boil gently for half an hour1 then take them out on a dish for two hours2 put them back in the syrup and boil again until they are clear2 they are then done1 and you can put them in jars and pour the syrup over them1 and cork and seal up for future use4 ,,another ,,way ,,to ,,preserve ,,peaches ,peel1 cut and weigh six pounds of peaches2 take six pounds of fine white sugar1 throw the sugar on the peaches until they are well covered1 and let them stay all night4 ,early in the morning add three pints of water1 and boil all together for one hour4 ,skim carefully1 and then take the peaches out on a large dish1 still keeping the syrup gently boiling1 and skimming it as it boils4 ,lay the peaches in the sun on dishes for at least two hours1 to harden4 ,taking the fruit out of the syrup a few times improves it1 giving it firmness and transparency4 ,now replace the peaches in the syrup1 and boil gently until they are clear4 ,cut peaches are much more easily kept than peaches preserved whole1 but they are not so highly flavored4 ,cut fruit does not require so much boiling as whole fruit2 this should be remembered in preserving4 ,,preserved ,,citron ,pare off the green skin and all the soft part of the rind1 then cut the firm part in strips1 or any shape you fancy4 ,allow a pound and a quarter of sugar to each pound of rind2 line your porcelain kettle with grapevine leaves and fill with the rind1 scattering a little pulverized alum over each layer4 ,cover with vine-leaves three thick1 pour on water enough to reach and wet these and cover with a close lid4 ,let them heat together for three hours1 but the water must not actually boil4 ,take out the rind1 which will be well greened by this process1 and throw at once into very cold water4 ,let it soak for four hours1 changing the water for fresh every hour4 ,then make a syrup1 allowing two cups of water to every pound and a quarter of syrup4 ,boil and skim until no more scum comes up2 put in the rind and simmer gently nearly an hour4 ,take it out and spread on dishes in the sun until firm and almost cool4 ,simmer in the syrup for half an hour2 spread out again1 and when firm put into a large bowl and pour over it the scalding syrup4 ,next day put the syrup again over the fire1 add the juice of a lemon and a tiny bit of ginger-root for every pound of rind4 ,boil down until thick1 pack the rind in jars and pour over it the syrup4 ,tie up when cool4 ,,to ,,preserve ,,pears ,take small rich pears1 and boil them gently in water until they will yield to the pressure of the finger4 ,they must not be soft1 or they will not preserve well4 ,take them out when a little boiled2 let them cool1 and pare them neatly1 leaving a little of the stem on1 as well as the blossom end4 ,make a syrup of a pound of sugar to a pound of fruit1 and when it is boiling hot1 pour it on the pears2 next day boil them in the syrup till clear1 and bottle them for use4 ,,pineapple ,,preserves ,take fine pineapples1 cut off all the rough parts1 and each apple in quarters1 shaping each piece alike4 ,boil the pineapples in just enough water to cover them1 and put to this water all the cuttings1 so as to make the syrup as rich in flavor as possible4 ,when the pieces are tender1 take them out1 weigh them1 and make a syrup of a pound of sugar to each pound of fruit1 allowing a cup of the water the pineapples were boiled in1 to each pound of fruit4 ,strain the water over the sugar1 mix it1 and let it boil fifteen minutes1 by itself2 skim it1 and put in the pineapples1 letting them boil until they are clear and perfectly tender4 ,pears done in this way make a delicious preserve4 ,the usual way of putting them in the syrup without previous boiling1 makes them little better than sweetened leather1 as it makes them tough and stringy4 ,,to ,,preserve ,,crab ,,apples1 ,,green ,wash the apples and boil them in a very little water1 cover them with vine leaves1 while on the fire simmering1 and they will then be very yellow4 ,take them out and spread them on a large dish to cool4 ,pare and core them1 put them back in the kettle1 with fresh leaves to cover them4 ,hang them over the fire1 or on the stove in a preserving kettle until they are green2 then take them out of the pot1 let them cool1 weigh them1 and allow a pound of sugar to a pound of fruit4 ,put only water sufficient to dissolve the sugar1 as the fruit1 having been already boiled1 will require very little water--a small cupful to each pound being quite enough4 ,boil this syrup1 skim it1 and put in your green apples1 and boil them until they are clear and tender4 ,put the apples in jars1 turn the juice on to them1 and when cold tie them up1 or rather seal them in this ,southern climate4 ,,peach ,,or ,,apple ,,compote1 ,,for ,,dessert ,dissolve and boil a pound of loaf sugar in a pint of water2 skim it1 pare six or eight apples1 or a dozen peaches1 throw them into the boiling syrup1 and cook until tender and transparent4 ,lemon improves the apples1 but peaches are better without it4 ,,preserved ,,huckleberries ,take them just as they begin to ripen1 pick and weigh them1 allow a pound of fruit to a pound of sugar1 then stew them until quite clear1 and the syrup becomes thick4 ,these make nice tarts when fruit is scarce4 ,,plum ,,preserves ,get plums before they are dead ripe2 allow a pound of sugar to a pound of fruit1 dissolve and boil the sugar and water 7allowing half a pint of water to a pound74 ,boil the syrup until it is thick1 then put in the plums and boil them until they are transparent2 then put them in sealed jars4 ,,fig ,,preserves ,boil the sugar and water syrup as directed in previous recipe4 ,let the figs be firm1 not dead ripe or they will boil to a mass4 ,they should be laid in alum the day before they are to be preserved1 then taken out1 washed1 and put into the boiling syrup4 ,boil for three hours1 or until transparent2 then bottle as usual and seal up with wax4 ,,myrtle ,,orange ,,preserve1 ,,or ,,home-,,made ,,limes ,pluck the oranges before they turn yellow2 they should be a rich dark green2 cut a hole in the stem end and take out all the white pulp and seeds2 scrape them carefully1 grate the rind so as to break the oil cells1 and allow the strong oil to escape4 ,wash them and throw them into strong salt and water2 let them stay in it for three days1 then soak them in fresh water three days4 ,when you wish to preserve them you must boil them in clear water1 slowly1 in a brass kettle2 cover them with a few orange leaves while boiling1 which will green them1 and boil until they are tender1 then set them up to cool4 ,weigh as much sugar as you have oranges1 and allow pound for pound2 boil the syrup clear and then put in the oranges2 boil gently for half an hour1 or until green and yellow4 ,use only a silver spoon in making this preserve4 ,,to ,,make ,,watermelon ,,preserves ,take the firm outside rind of the watermelon2 scrape off the green and cut out the soft inside2 cut the rind into any shapes you choose1 stars1 crescents1 diamonds1 etc4 ,after they have been boiled in alum and leaves to green and harden1 weigh them and make a syrup of a pound of sugar to a pound of fruit1 with a cup of water to each pound4 ,boil the syrup clear1 and put in the cut rinds1 and boil them until transparent4 ,flavor with ginger for green color1 and lemons for the yellow4 ,if the rind is wanted yellow you must boil it with fresh lemon skins and a little saffron before preserving it4 ,,another ,,watermelon ,,rind ,,preserve ,in a bucket of cold water1 put a handful of lime1 stir it in1 and when it settles clear1 pour it over the watermelon rind you intend preserving2 let it stay in the weak lime-water one day4 ,soak it a few hours1 and get the taste of the lime from the rind1 then put it in alum water and scald for ten minutes4 ,put grape-leaves in with the alum water while scalding2 they will make the rind green4 ,take the rind from the alum1 and put it in cold water for a few hours1 and when cold1 boil it in strong ginger tea until it is soft1 and tastes of the ginger4 ,make the syrup of one and a half pounds of sugar to each pound of rind1 and a half pint of water to each pound of sugar4 ,let it cook slowly1 skim it1 and when it looks clear1 put in the rind1 and let it cook slowly until clear and transparent4 ,the rind should be cut into beautiful shapes1 and preserved with care4 ,this is a little trouble2 but the housekeeper is amply repaid by the beauty of the preserve4 ,,to ,,make ,,any ,,kind ,,of ,,fruit ,,jelly ,wash and drain the fruit1 put it in a stone jar1 and put the jar into a kettle of water over the fire2 let it boil1 but see that none of the water gets into the fruit4 ,when the fruit is tender1 it will begin to break2 pour it now into a flannel bag1 but do not squeeze it--that will make the jelly cloudy4 ,to each pint of juice strained1 add one pound1 or one pound and a quarter of white sugar1 and the half of the beaten white of an egg4 ,boil this rapidly1 skim1 but do not stir the syrup1 as stirring breaks its continuity and prevents its jellying4 ,boil it twenty minutes1 and try a little in some cold water1 to find out if it jellies2 if it does not1 boil it a little longer4 ,too much boiling1 or too slow boiling1 injures jelly and makes it ropy4 ,too much sugar will cause jelly to grain2 the quantity used must be in accordance with the requirements of the fruit1 acid fruit requiring more sugar and dead ripe fruit less4 ,red currants take more sugar than black currants2 they also take more time to boil to a jelly4 ,a little practice and a few mistakes will make anyone who takes pleasure in cooking a good jelly-maker and preserver4 ,,crab ,,apple ,,jelly ,this is the best of all apple jellies4 ,wash the apples1 cut them up1 remove all defects1 remove the seeds and the blossom end2 but do not pare them4 ,lay them in your preserving-kettle1 and cover them with water2 then boil them until they are soft1 but do not let them mash up from too much boiling4 ,drain off all the water1 and mash the apples with the back of a silver spoon4 ,put this in a jelly bag1 and place a deep dish under it to collect the juice4 ,to every pint of the juice allow a pint of loaf sugar2 boil it and skim it4 ,it will be ready to dip out into tumblers in half an hour1 if you have complied with these directions4 ,always dip jelly out with a silver spoon1 as any other kind darkens fruit4 ,i have seen preserves rendered very dark by putting in them a new-tinned dipper4 ,you must be careful of these things if you desire your confections to be elegant4 ,,lemon ,,jelly4 ,a ,,beautiful ,,dish ,set an ounce of isinglass in a pint of water on the stove in a stew-pan2 stir the isinglass until it dissolves4 ,let it boil a few minutes1 then add a pint of lemon juice sweetened with a pound and a half of sugar1 or a little more1 if it is wished very sweet4 ,stir this in with the rinds of six lemons1 and boil all together4 ,after boiling for about five minutes1 put a teaspoonful of saffron in to color it yellow1 and strain through a flannel bag4 ,fill your jelly-glasses with it2 when cool1 it is a most beautiful dish for a collation4 ,,blackberry ,,jelly ,cook the fruit till tender in a little water2 throw off the water1 bruise and strain the fruit1 and to each pint of the juice add one pound of white sugar4 ,put it now in a preserving-pan1 and boil it rapidly1 but do not stir it while boiling1 as that breaks the jelly2 skim it carefully1 and when it jellies1 pour it into tumblers or small jars4 ,i have made two pecks of berries into jelly in two hours4 ,this is said for the benefit of young housekeepers who often boil their jelly too slowly and too long1 which makes it ropy4 ,,apple ,,jelly1 ,,without ,,water ,pare and core the fruit1 which should be juicy and tart4 ,lay the apples in a vessel to cook without putting in any water2 cover them closely1 and cook until properly soft2 strain the juice1 and add three-fourths of a pound of sugar to a pint of apple juice4 ,beat in the white of an egg to clarify the jelly1 and skim it as it boils2 try it and1 as soon as it jellies1 take it from the fire and put it in glasses4 ,,jam ,this can be made from almost any kind of ripe fruit4 ,blackberries1 strawberries or raspberries are especially suited for this form of preserve4 ,you must weigh your fruit 7say blackberries71 and allow three quarters of a pound of good sugar to each pound of fruit4 ,crush the fruit and sugar1 with a biscuit beater1 until they are well mashed2 add a gill of water to each pound of fruit2 boil gently 7not rapidly like jelly7 until it becomes a jelly-like mass1 and when done1 put it into glasses1 or small earthenware pots and when cold1 cover up like jelly4 ,this is an excellent medicine in summer for dysentery2 but if intended for invalids1 you must spice it1 and add a gill of brandy--fourth proof--to each pound of jam4 ,,tomato ,,jam ,take nice ripe tomatoes1 skin them1 take out all their seeds1 but save the juice to put with the sugar4 ,weigh the fruit1 and to each pound1 add three-fourths of a pound of sugar2 boil some lemons soft1 take one for each pound of tomatoes1 mash them fine1 take out the pips1 and put the lemons to the sugar and tomatoes2 boil slowly and mash the jam smooth with a silver spoon4 ,when smooth and jelly-like1 it is done4 ,put it away in glasses carefully4 ,,orange ,,marmalade4 ,,delicious ,quarter the oranges and take out the seeds and white strings4 ,to every pound of pulp1 add a cup of cold water1 and let it stand thus for twenty-four hours4 ,boil some of the peel in several waters until quite tender2 then to each pound of pulp1 add one-quarter of a pound of boiled peel1 and one and a quarter pounds of white sugar4 ,boil this slowly until it jellies1 and the bits of peel are quite transparent4 ,,orange ,,marmalade ,,made ,,with ,,honey ,quarter a dozen large ripe oranges2 remove the rind1 seeds and filaments1 but save all the juice4 ,put the juice and pulp into a porcelain kettle1 with an equal quantity of strained honey1 adding one-third as much sugar as honey4 ,boil until very thick1 sweet and clear4 ,when cold1 put it in small jars4 ,,marmalade ,this jam can be made of any ripe fruit1 boiled to a pulp with a little water2 the best are peaches1 quinces1 apples1 oranges and cranberries4 ,it is usual to crush the fruit4 ,put in three quarters of a pound of sugar to a pound of fruit1 add a little water 7half a cup to a pound71 and boil until it is a jellied mass4 ,when done1 put it in glass or white earthenware4 ,,to ,,candy ,,fruit ,after peaches1 quinces1 plums1 or citron1 have been preserved1 take them from the syrup1 and drain them on a sieve4 ,to a pound of loaf sugar1 put a small cup of water1 and when it is dissolved1 set it over a moderate fire1 and let it boil2 when it boils1 put in the fruit to be candied1 and stir continually until the sugar granulates over the fruit2 then take it up1 and dry it in a warm oven4 ,if not sufficiently candied1 repeat the operation4 ,,candied ,,pumpkin ,peel a piece of pumpkin1 and cut it in thin slices4 ,make a nice1 thick syrup of brown sugar and water1 and put the pumpkin into it1 with a little of the juice of the lemon4 ,boil this until the pumpkin is nicely candied4 ,mace1 or other spices1 may be used for flavoring instead of lemon1 if preferred4 ,it may be eaten hot with meats at dinner1 and is equally nice1 when cold1 for supper or lunch4 ,,orgeat ,,syrup ,,without ,,orange ,,flowers ,make a syrup of a pound of sugar to every pint of water2 boil this a few minutes1 skim it clear1 and when cold1 to every four pounds of sugar used1 allow a gill of orange water1 or rose water1 and two tablespoonfuls of pure essence of bitter almonds4 ,serve it in iced water4 ,,orange ,,syrup ,this syrup is so easily made1 and oranges are so abundant here1 that it is advantageous to make this syrup in the season of orange harvest1 in ,louisiana4 ,to make it1 you must select ripe and thin-skinned fruit2 squeeze the juice1 and to every pint1 add a pound and a quarter of white sugar2 boil it slowly1 and skim as long as any scum rises2 you may then take it off1 let it grow cold1 and bottle it4 ,be sure to secure the corks well4 ,this is nice for a summer drink for delicate persons2 it is also very convenient for pudding sauces1 as half a cup of this syrup1 mixed with melted butter1 is admirable1 where wine is not used4 ,the flavor is so fine1 it requires very little spicing to make it agreeable4 ,,brandied ,,fruits1 ,,wines ,,and ,,cordials ,,peaches ,,in ,,brandy ,soak fine peaches in lye until you can remove the fuzzy outside2 wipe them1 and turn them into cold water4 ,when you have prepared as many as you desire1 weigh them1 and to every pound of fruit1 put three quarters of a pound of white sugar4 ,make a syrup like that for preserves1 only using less water2 boil the peaches in the syrup until they are tender2 then take them out of the kettle1 and place them in jars2 fill up the jars with a brandy syrup1 made of a pint of brandy1 to a pint of the sugar syrup from the peaches4 ,cook them very carefully1 and dip the mouths of the jars in rosin melted1 and keep them in a cool dark place4 ,,apricots ,,in ,,brandy ,peaches and apricots are brandied the same way4 ,gather them as fresh as possible4 ,apricots should be taken from the tree as soon as ripe1 as they soften so rapidly4 ,rub each one with a coarse towel1 but do not peel it4 ,make a syrup of half the weight of the fruit in sugar1 and just water enough to dissolve it4 ,when the syrup is prepared and hot1 put in the apricots1 let them simmer until tender2 then take the fruit out1 and place it on dishes1 then expose them to the sun1 or in a warm oven to dry and harden4 ,boil the syrup again1 after the fruit is out1 until it is quite rich and thick4 ,skim it carefully4 ,when the apricots are cold and firm1 put them in white earthen preserve-jars and fill up with syrup and brandy1 half and half4 ,tie up with bladder skin4 ,,peaches ,,and ,,apricots ,,in ,,brandy ,take nice smooth peaches not too ripe1 put them in a vessel and cover them with weak lye2 take them out in two hours1 and wipe carefully to get off the down and outside skin1 and lay them in cold water4 ,weigh the fruit1 add their weight in sugar1 and half a pint of water to each pound of sugar2 boil and skim this syrup1 put in the peaches2 when the syrup is clear of scum1 let them boil for twenty minutes or half an hour1 then take them out and lay them on dishes to cool4 ,boil the syrup for an hour longer1 or until reduced one-half and quite thick4 ,when cold1 put the peaches or apricots in jars1 and cover them with equal quantities of the syrup and ,french brandy4 ,if it is apricots1 cook them very gently1 or they will come to pieces in the syrup2 ten minutes is long enough to stew them before bottling4 ,,apricot ,,and ,,peach ,,wine ,mash the apricots or peaches in a mortar1 remove the stones1 and to eight pounds of the pulp1 add one quart of water2 let this stand twenty-four hours2 then strain1 and to each gallon of the juice1 add two pounds of loaf sugar4 ,let it ferment1 and when perfectly clear1 bottle it4 ,peach wine is very nice1 and may have a few of the kernels added for flavoring1 if wished4 ,,raisin ,,wine ,,with ,,elder ,,flowers ,boil six pounds of raisins in six gallons of water4 ,when soft1 rub them to a pulp1 and pass through a colander to get rid of the stones2 add this pulp to the water it was boiled in1 put to it twelve pounds of white sugar and a half-pint of yeast4 ,when clear1 suspend half a pound of elder flowers in it to flavor the wine2 withdraw the flowers and bottle off the wine4 ,,orange ,,and ,,lemon ,,wine ,take the outer rind of one hundred oranges pared1 so that no white appears2 pour upon them ten gallons of boiling water1 let it stand ten hours and keep slightly warm4 ,while still warm1 add the juice of the oranges1 mixed with twenty-five pounds of lump sugar1 and a few tablespoonfuls of good yeast2 let it ferment five days1 or until the fermentation has ceased1 and the wine is clear2 then bottle4 ,lemon wine can be made in the same way4 ,,sour ,,orange ,,wine ,take one gallon juice of sour oranges1 four gallons of water1 and twenty pounds of sugar4 ,boil this mixture in a vessel large enough to hold it1 and skim it as it boils until no more scum rises4 ,pour it into a flannel bag and strain2 then put it in a cask1 adding to it a quart of uncooked orange juice4 ,let it ferment1 and when clear1 bottle it4 ,this will require about six months to finish4 ,keep in a cool closet or cellar during fermentation4 ,,mixed ,,fruit ,,wine ,cherries1 black currants and raspberries1 mixed together1 make a good wine4 ,dilute the juice and add the usual amount of sugar1 and let it ferment2 then bottle4 ,a ,,superior ,,blackberry ,,wine ,bruise your berries1 measure them1 and to every gallon1 add a quart of boiling water4 ,let this stand twenty-four hours1 stirring it three or four times during this time4 ,the third day strain off the juice1 and to every gallon of this strained liquor1 put two pounds of refined sugar4 ,cork it tight1 and let it stand until cool weather2 when you will have a wine that you will never voluntarily be without4 ,,blackberry ,,wine ,mash the berries without boiling them2 strain the juice1 and to six pints of juice1 add two pints of water and three pounds of sugar4 ,mix thoroughly and put it in a wide-mouthed stone jar to ferment4 ,cover it carefully with a cloth1 to keep out all insects2 open it and skim it every morning2 then cover it up again carefully1 for much of the bouquet of the wine depends on this4 ,when it ceases to ferment1 strain it and put it in a demijohn2 do not cork it tightly1 as it must have a little air1 but cover the loose stopper with a piece of muslin or tarlatan1 to keep out the insects4 ,it will be ready to bottle in two months4 ,,blackberry ,,cordial ,simmer nice ripe blackberries in water enough to cover them1 and when they are tender take them out1 mash them and strain them through a strong cloth2 get all the juice out you can by squeezing1 but do not let the pulp and seed come through the bag4 ,now add a little of the water they were boiled in1 however not more than two tablespoonfuls to each pint of strained juice4 ,to every pint of this liquor1 add one pound of loaf sugar1 one teaspoonful of mace1 same of cloves and cinnamon4 ,boil all these together a few minutes1 and strain it again to free it from the spice4 ,when this syrup is cool1 add to each pint a wineglass of good ,french brandy4 ,if you cannot get brandy1 substitute rum or whiskey1 remembering to use twice as much as you would brandy4 ,this is excellent for children during the prevalence of summer complaints1 and an excellent tonic for all debilitated persons4 ,,blackberry ,,cordial ,select fine1 ripe fruit4 ,squeeze the berries without boiling1 and to a quart of the strained juice1 put a pound of loaf sugar2 boil it for half an hour1 and add a quart of brandy1 some cloves and cinnamon1 when on the fire4 ,if the fruit thickens too rapidly while boiling1 throw in a cup of hot water4 ,,raspberry ,,cordial ,squeeze the fruit through a flannel bag1 and to every quart of juice to a pound of loaf sugar2 put it in a stone jar and stir it constantly for half an hour2 allow it to stand for three days1 then strain it again and add to each quart of juice a quart of fine brandy4 ,,tomato ,,wine ,let the tomatoes be very ripe2 mash them well1 let them stand twenty-four hours1 strain1 and to every quart of the tomato juice1 add a pound of white sugar4 ,this will ferment and should be allowed to do so1 only keep it carefully covered from the flies4 ,skim off the foam as it rises1 and when the liquor becomes clear1 bottle it4 ,this wine will be a pleasant acid1 and should be served with sugar and water1 in the tumbler with the wine4 ,,another ,,tomato ,,wine ,bruise your berries1 or small tomatoes2 measure the juice1 and add two pounds of sugar to each gallon2 put it in a cask1 adding two gallons of water to each four gallons of juice4 ,let it ferment like blackberry wine4 ,a ,,fine ,,temperance ,,beverage ,to the juice of a dozen lemons put one pound and a half of double refined sugar1 and a picked quart of raspberries or strawberries2 pare a ripe pineapple and slice it1 put over it half a pound of sugar1 stir the lemon juice with the sugar1 crush in the berries slightly bruise the pineapple and chop it up in small pieces4 ,put the lemon juice in a large punch bowl1 add to it three quarts of ice water1 then put in the strawberry and pineapple juice1 stir it until all the sugar is dissolved1 and then set it on ice4 ,serve in punch glasses4 ,,champagne ,,punch ,add to the above mixture a bottle of champagne1 and a bottle of white wine1 and you have a very delicious punch for festive occasions4 ,,delicate ,,preparations ,,for ,,the ,,sick ,,and ,,convalescent ,,barley ,,water ,take four large tablespoonfuls of picked and washed pearl barley1 and put it into a porcelain-lined kettle with two quarts of boiling water2 let it boil slowly until the water is reduced one half1 then strain it and season with salt1 lemon1 or sugar as may be agreeable to the sick4 ,,toast ,,water ,cut two or three slices from a loaf of wheat bread1 toast them very brown2 while hot1 put them in a small pitcher1 and pour over them a pint and a half of water4 ,sugar may be added if liked1 but when the stomach is affected it is better without it4 ,,to ,,make ,,water ,,gruel ,,of ,,corn ,,meal ,,or ,,oat ,,meal ,put a quart of water on to boil in a stew-pan4 ,take a tablespoonful of sweet corn meal1 or oatmeal1 make it into a batter with milk and salt1 stir it in the boiling water and let it boil gently for half an hour4 ,when served it may be sweetened and nutmeg grated over it4 ,if wanted for a strengthening nourishment1 a bit of butter and a glass of wine or brandy may be added4 ,this is generally given after a dose of castor oil1 or an emetic4 ,use very little salt4 ,,beef ,,tea ,,for ,,invalids ,cut tender lean beef into small pieces1 free it from fat and strings1 fill a junk bottle with it1 cork it tight and put it in a kettle of boiling water2 let it boil three hours4 ,in that way you obtain the juices of the meat undiluted4 ,this is especially nourishing and good when the stomach can bear but little liquid4 ,,milk ,,punch ,,as ,a ,,restorative ,take a large tumbler 7it should hold a pint71 half fill it with chopped ice1 add to it a large tablespoonful of white sugar1 beat it a little with the ice1 then pour on it a wineglass of gin1 rum or brandy1 and fill up with fresh milk4 ,it is generally very acceptable to an invalid who refuses other stimulants4 ,,apple ,,tea1 ,,or ,,water1 ,,for ,,invalids ,cut some ripe apples into thin pieces1 add the peel of a fresh lemon2 pour boiling water over them and let it stand till cold1 then sweeten with loaf sugar4 ,this is a grateful and cooling drink4 ,,baked ,,apples ,bake them in a tin roaster1 as iron discolors them2 pour molasses over them and bake until soft4 ,this is good for opening the bowels of patients who are a little constipated4 ,,arrow-,,root ,,blanc ,,mange ,,for ,,the ,,sick ,put a pint of new milk to boil2 make a smooth batter with an ounce of ,bermuda arrow-root and cold milk2 add a little salt1 and when the milk is boiling stir in the batter2 let the fire be gentle or it will scorch2 sweeten this with fine white sugar1 and let it boil a few minutes2 flavor with lemon1 or orange water1 or if lemon is objected to1 boil a vanilla bean in the milk before the arrow-root is put in4 ,take it off the fire1 pour it in a mould and set it on ice2 serve jelly or jam with the blanc mange1 or eat it with cream if it agrees with the invalid4 ,,arrow-,,root ,,blanc ,,mange ,mix in a little cold water1 two tablespoonfuls of arrow-root2 sweeten a pint of milk with white sugar and put the arrow-root in the milk4 ,let it boil a few minutes1 stirring it constantly2 take it off1 and if desired1 you can let it cool and mould it in a bowl or jelly form2 or it is nice to be eaten warm4 ,colored jelly over it is an improvement when moulded4 ,,arrow-,,root ,,gruel ,mix a tablespoonful of arrow-root1 or for an infant1 half as much2 when mixed with cold water1 stir in it half a pint of boiling water4 ,season with salt1 sugar or nutmeg4 ,,milk ,,porridge ,make a quart of milk boiling hot2 make a tablespoonful of flour into a batter with cold milk1 add a little salt and stir it in the boiling milk1 stirring it constantly for five minutes while it boils2 flavor with anything agreeable4 ,sweetened with loaf sugar1 and nutmeg grated plentifully over it1 it will make a most excellent remedy for looseness or dysentery4 ,,tapioca ,,milk ,wash and soak a large tablespoonful of tapioca1 put it to a quart of sweet milk1 add a little salt1 cover it1 and set it over a gentle fire for an hour4 ,take it up1 add sugar and nutmeg1 or cinnamon to taste4 ,,tapioca ,,pudding ,put a coffee-cup of tapioca 7soak it well first7 into a pint and a half of milk1 set it where it will get hot slowly1 take it off when it boils1 and when cool add four well-beaten eggs2 flavor with lemon and peach1 sweeten it to taste1 and bake for an hour in a hot oven4 ,if this is wanted for one person1 take half the quantity of tapioca and milk4 ,,white ,,wine ,,syllabub ,season a pint of milk with sugar and wine1 but not enough wine to curdle the milk4 ,fill your glasses nearly full1 and crown them with sweetened whipped cream4 ,season the cream with extract of lemon4 ,,syllabub ,take the juice of a large lemon1 and the yellow rind pared thin2 one glass of brandy1 two glasses of white wine1 and a quarter of a pound of powdered sugar4 ,put these ingredients into a pan1 and let them remain one night2 the next day add a pint of thick cream1 and the whites of two eggs beaten together2 beat them all together to a fine froth1 and serve in jelly glasses4 ,,wine ,,sangaree ,,of ,,port ,,or ,,madeira ,take half a glass of water1 sweeten it with a tablespoonful of white powdered sugar1 and stir well until dissolved2 add a gill of ,madeira or ,port1 some nutmeg grated and pounded ice4 ,serve with lady-cake or pound-cake1 cut small4 ,,stewed ,,prunes ,,for ,,sickness ,wash the prunes1 put them in a stew pan1 cover them with water1 and to each pound of prunes put a cupful of clear brown sugar4 ,cover the stew-pan and let them boil slowly1 until the syrup is thick and rich4 ,,wine ,,jelly ,,for ,,the ,,sick ,take one pint of ,madeira wine1 one pint of water1 and one ounce of isinglass dissolved in a teacupful of water4 ,let the wine and water be boiling hot1 then stir into it the dissolved isinglass1 and sugar to taste2 make it quite sweet2 let it come to a boil1 try it by taking a little in a saucer1 and if not a good jelly when cold1 boil it until it is so2 if lemon is allowed1 use the juice of two to flavor this jelly4 ,,jaune ,,mange ,break up and boil an ounce of isinglass in rather more than half a pint of water until it is melted2 strain it2 then add the juice of two large oranges1 a gill of white wine1 and the yolks of four eggs beaten and strained2 sweeten to taste1 and stir it over a gentle fire till it boils up2 dip a mould into cold water and pour the preparation into it4 ,,carrigeen ,,moss ,,for ,,invalids ,wash and pick a tablespoonful of ,irish moss and put it into a tin cup2 pour on it half a pint of boiling water1 and set it on the coals for a short time2 when it is all dissolved add sugar and nutmeg to taste4 ,this may be made with milk1 to resemble custard1 and is very nourishing4 ,delicate infants may be fed on it when they will take no other nourishment4 ,,tartaric ,,acid ,,as ,a ,,substitute ,,for ,,lemons ,if lemons cannot be obtained to make either a lemonade or jellies for the sick1 tartaric acid is a good substitute1 and if used in conjunction with the extract of lemon1 is a very agreeable one4 ,,lemon ,,jelly ,,without ,,lemons ,take a box of ,cox's gelatine1 pour over it one quart of boiling water1 and stir until it is dissolved4 ,add a teaspoonful of tartaric acid1 and four cups of sugar2 let it dissolve and bring it to a boil2 while boiling1 stir in the beaten whites of three eggs2 let this boil up once again and take it off the fire2 when nearly cool1 add to it a tablespoonful of good extract of lemon4 ,strain the mixture into moulds or cups1 and set it in a cool place1 or on ice1 to become firm4 ,it must be cool1 or it will not jelly4 ,,orange ,,sherbet ,squeeze the juice from a dozen oranges2 pour boiling water on the peel1 and cover it closely4 ,boil water and sugar 7a pint to a pound7 to a syrup2 skim it clear2 when all are cold1 mix the syrup1 juice and peel with as much water as may be necessary to make a rich orangeade2 strain it1 and set the vessel containing it on ice4 ,or it may be made the same as lemonade1 using one lemon with half a dozen oranges4 ,,strawberry ,,sherbet ,take fifteen ounces of picked strawberries1 crush them in a mortar1 then add to them a quart of water2 pour this into a basin1 with a sliced lemon1 and a teaspoonful of orange-flower water2 let it remain for two or three hours4 ,put eighteen ounces of sugar into another basin1 cover it with a cloth1 through which pour the strawberry juice2 after as much has run through as will1 gather up the cloth1 and squeeze out as much juice as possible from it2 when the sugar is all dissolved1 strain it again4 ,set the vessel containing it on ice1 until ready to serve4 ,,almond ,,custard ,blanch and beat four ounces of almonds fine1 with a spoonful of water2 beat a pint of cream with two spoonfuls of rose water1 add them to the yolks of four eggs and as much sugar as will make it pretty sweet2 stir it over a slow fire till it is of a proper thickness1 but do not boil4 ,pour it into custard glasses4 ,,sponge ,,cake ,,pudding ,stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk and two or three beaten eggs1 and baking it4 ,sauce--sugar and butter beaten together4 ,,german ,,ladies' ,,fingers ,beat one hour the yolks of five eggs with half a pound of sugar2 add half a pound of blanched almonds pounded fine1 the yellow part of one lemon grated4 ,mix well2 add half a pound of flour very gradually4 ,roll out the paste1 and cut it into strips the length and size of the forefinger2 beat lightly the whites of two eggs1 and wet the fingers4 ,,dimples ,beat the whites of three eggs very stiff1 add gradually three quarters of a pound of sugar1 and beat till it is well mixed4 ,blanch almonds1 and cut them into pieces--as small as peas1 and stir them into the egg and sugar--three quarters of a pound of almonds for three eggs4 ,drop the mixture in spots as large as a half penny on white paper upon a tin1 and bake in a cool oven4 ,,delicate ,,rusks ,,for ,,convalescents ,half a pint of new milk1 and one cup of hop yeast2 add flour to make a batter1 and set the sponge at night4 ,in the morning add half a pint of milk1 one cup of sugar1 one of butter1 one egg1 one nutmeg1 and flour to make it sufficiently stiff4 ,let it rise1 then roll it1 and cut it out2 let it rise again1 and then bake4 ,,chocolate ,,caramels ,half a pound of chocolate1 three pounds of dark brown sugar1 one-eighth pound of butter1 a small teacup of milk2 season with vanilla1 or grated lemon or orange-peel4 ,boil it very quickly over a hot fire1 stirring constantly4 ,when it becomes hard on being dropped into water1 take it off the fire and stir for a few moments before pouring into buttered dishes4 ,before it is quite cool1 cut into little squares4 ,those who like the caramel very hard need not stir it1 as this makes it 8sugary40 ,the grated peel should not be put in till the caramel is taken from the fire4 ,,coffee1 ,,tea1 ,,chocolate1 ,,etc4 ,,to ,,make ,,chocolate ,scrape the best chocolate2 allow for each square1 or large spoonful of ground chocolate1 half a pint of milk or milk and water2 let it boil a few moments1 then put it on the back part of the stove1 and it is ready when wanted4 ,,to ,,make ,,chocolate ,,another ,,way ,scrape or grate the chocolate1 take a heaping tablespoonful for each cup to be served2 allow half a pint of milk or milk and water to each heaping spoonful of chocolate4 ,make the milk hot1 rub the chocolate to a smooth paste with the cold milk1 then stir it in the boiling milk4 ,let it boil up once2 cover it and set it back in a place where it will keep warm4 ,it is now ready to serve4 ,toasted biscuit or rolls should be served with it4 ,sweeten the chocolate unless you use the prepared chocolate4 ,,tea--,,green ,,and ,,black ,scald your tea-pot always before putting in the tea2 throw out the scalding water and allow a teaspoonful of tea to each person expected to drink it2 turn on half a pint of boiling water at first1 and let it steep--green tea requires about five minutes1 black tea ten minutes4 ,after this1 pour on more boiling water1 according to the number of persons4 ,mixed black and green tea is considered a more healthful drink than green tea alone4 ,,coffee ,,cream ,take three cups of good clear coffee1 sweeten it well and boil with it a pint of cream until reduced one-third4 ,,coffee ,old ,java and ,mocha are the best coffees4 ,a coffee roaster is the best thing to roast coffee in1 but an iron pot is very good2 coffee should be dried gradually before being roasted4 8,dripped0 coffee is the ,french mode1 but many make it in the old-time way by boiling4 ,it is a matter of personal taste1 not to be interfered with in this 8land of the free40 ,to make dripped coffee we grind a cupful for four persons1 put this ground coffee in the top of the dripper and pour on half a pint of boiling water4 ,it is served with boiling milk at breakfast4 ,,candies ,,and ,,cream ,,drops ,,cream ,,candy ,to make cream candy take two pounds of light brown sugar1 one teacup of water1 two tablespoonfuls of butter1 one of vinegar1 and two of flavoring extract4 ,dissolve the sugar in the water1 but do not stir it4 ,set it on to boil1 let it boil briskly for twenty minutes1 then try it by dropping a spoonful in a glass of cold water4 ,if cooked enough to pull1 butter some dishes and pour it into them2 when cool enough to handle1 pull it until it becomes as white as cream4 ,,another ,,cream ,,candy ,three cups of sugar1 half a cup of vinegar1 and one-third of a cup of water4 ,boil together until it is thick and will harden when dropped into a cup of water4 ,butter some dishes1 and just before filling them1 add to the candy some flavoring essence2 if you put this in earlier it will boil out4 ,pour the candy on the buttered dishes1 and when a little cool prepare to pull it until it is white and light1 which it will be if made by these directions4 ,,pop-,,corn ,,candy ,take a cup of molasses1 one and a half cups of brown sugar1 a tablespoonful of vinegar and a lump of butter the size of an egg4 ,boil until thick4 ,chop two cups of popped corn rather fine1 put it into the boiling candy1 and pour it all on the buttered plates4 ,cut in squares to be eaten without pulling4 ,,chocolate ,,paste ,,for ,,cake ,boil one-half a cup of chocolate in one-half cup of milk1 add a cup of sugar1 and boil1 until it is a thick paste4 ,,louisiana ,,orange ,,flower ,,macaroons ,take a coffee cup of the freshly gathered petals of the orange1 cut them with a pair of scissors into two pounds of dry1 sifted white sugar2 this keeps their color fresh4 ,beat the whites of seven eggs to a stiff froth1 and add to the orange flowers and sugar4 ,drop this mixture on white paper in small cakes1 and bake in a slow oven2 do not let them brown4 ,,molasses ,,candy ,take two quarts of molasses and one pound of brown sugar1 and the juice of two lemons4 ,let the molasses and sugar boil moderately1 without stirring it1 for two hours2 if not thick enough to pull then1 let it boil a little longer2 then put in your extract1 for if this is put in earlier the flavor will boil away4 ,when the candy is cool enough to handle1 put into the pot a pint of parched pinders1 or pecan meats1 or almonds cut up4 ,butter two large dishes and pour out the candy4 ,,molasses ,,candy ,,of ,,our ,,grandfathers' ,,time ,one quart of molasses1 and butter the size of an egg4 ,stew over a brisk fire till it will harden on being dropped into cold water4 ,a teaspoonful of essence of wintergreen should be added when it is almost done4 ,pull it while warm1 with buttered hands1 and cut in sticks4 ,,sugar ,,candy ,six cups of sugar1 one of vinegar1 one of water1 one spoonful of butter1 and one teaspoonful of soda dissolved in a little hot water4 ,boil all together without stirring1 for half an hour4 ,flavor with lemon or vanilla4 ,this is very good when 8pulled0 like the old-fashioned molasses candy1 or it may be cooled on a buttered plate4 ,,to ,,blanch ,,almonds ,pour boiling water on them and let them remain in it a few minutes4 ,remove the skins1 throw the almonds into cold water1 drain them from the water1 but do not wipe them4 ,,everton ,,toffy ,in a shallow vessel1 melt together one pound of brown sugar and one-quarter of a pound of butter4 ,stir well together for fifteen minutes1 or until the mixture becomes brittle when dropped in water4 ,lemon or vanilla flavoring should be added before the cooking is complete4 ,butter a flat plate1 pour the toffy on it to cool1 and when partly cold1 mark it off in squares with a knife2 it can then be easily broken4 ,,lemon ,,drops ,upon half a pound of finely powdered sugar pour just enough lemon juice to dissolve it1 and boil to the consistency of thick syrup4 ,drop this in plates1 and put in a warm place to harden4 ,or pour four ounces of lemon juice on one pound of loaf sugar1 with four ounces of rose water4 ,boil to a syrup1 add grated lemon peel and proceed as in the first recipe4 ,by adding raspberry syrup1 instead of lemon juice1 you have raspberry drops4 ,,pop-,,corn ,,balls ,to six quarts of pop corn boil one pint of molasses about fifteen minutes2 then put the corn into a large pan1 pour the boiled molasses over it1 and stir it briskly until thoroughly mixed4 ,then with clean hands make into balls of the desired size4 ,,cocoanut ,,candy ,four cups of water1 two and a half cups fine white sugar1 four spoonfuls of vinegar1 and a piece of butter as large as an egg2 boil till thick1 or about three quarters of an hour4 ,just before removing1 stir in one cup of desiccated cocoanut1 and lay in small1 flat cakes on buttered plates1 to cool and harden4 ,,marsh-,,mallow ,,paste ,dissolve one-half pound of gum arabic in one pint of water2 strain it1 add half a pound of fine sugar and place over the fire1 stirring constantly till the sugar is dissolved and all is the consistency of honey1 then add gradually the whites of four eggs1 well beaten2 stir the mixture till it becomes somewhat thin and does not adhere to the finger2 pour all into a pan slightly dusted with powdered starch1 and when cool divide into small squares4 ,flavor to the taste1 just before pouring out to cool4 ,,chocolate ,,cream ,,drops ,mix one-half a cup of cream with two of white sugar1 boil and stir fully five minutes2 set the dish into another of cold water1 and stir until it becomes hard2 then make into small balls about the size of marbles1 and with a fork roll each one separately in the chocolate1 which has in the meantime been put in a bowl over the boiling teakettle and melted4 ,put on brown paper to cool4 ,flavor with vanilla1 if desired4 ,this amount makes about fifty drops4 ,,chocolate ,,caramels ,two cups of sugar1 one of molasses1 one of milk1 one spoonful of butter1 one of flour1 and half a pound of bakers' chocolate4 ,butter your saucepan1 put in the sugar1 molasses and milk1 boil fifteen minutes2 add butter and flour1 stirred to a cream1 and boil five minutes longer2 then add the chocolate grated1 and boil until quite thick4 ,butter tin flat pans1 and pour in the mixture half an inch thick1 and mark it in squares before it gets hard4 ,,chocolate ,,caramels ,one pint of new milk1 quarter of a pound of grated chocolate1 and one cup and a half of white sugar4 ,boil all these together until it will pull like candy2 try a little1 and if stiff enough to pull1 pour it on a buttered dish1 and mark it off in squares with a knife as it cools4 ,it will break easily when cold4 ,,chocolate ,,kisses ,one-half pound of sugar1 one ounce of finely-powdered chocolate4 ,mix the sugar and chocolate together1 and then mix it with the whites of four eggs well beaten4 ,drop on buttered paper1 and bake4 ,,boston ,,caramels ,one pint bowl of bakers' chocolate grated1 two bowls of yellow sugar1 one bowl of ,new ,orleans molasses1 one half a cup of milk1 a piece of butter the size of a small egg and vanilla flavoring2 boil about twenty-five minutes4 ,it should not be so brittle as other candies4 ,pour in buttered tins1 and mark deeply with a knife4 ,,kisses1 ,,or ,,sugar ,,drops ,rub to a cream half a cup of butter1 with one cup of sugar4 ,add three well-beaten eggs1 half a pound of sifted flour1 and half a grated nutmeg4 ,drop this mixture on buttered tins1 by the spoonful2 let them be two or three inches apart2 sprinkle sugar over them and bake quickly4 ,,sugar ,,kisses ,beat the whites of three eggs to a froth1 then stir in powdered white sugar1 a little at a time1 till you have formed a very thick batter4 ,add two or three drops of essence of lemon4 ,wet a sheet of white paper1 lay it on a tin and drop this mixture upon it in lumps about the size and shape of a walnut4 ,set them in a cool oven1 and as soon as their surface is hardened1 take them out and remove them from the paper with a broad-bladed knife4 ,let the oven cool still more1 then place these little cakes1 laying the flat part of two together1 on a sieve and return them to the oven1 where they must remain for fifteen minutes before they are done4 ,,chefs ,d',,oeuvre ,,the ,,service ,,of ,,wines ,cosmopolite ,louisiana is undoubtedly the wine drinking section of the ,union1 and a word as to the manner of serving the wines which play no small part in the discussion of 8,la ,cuisine ,creole10 will not be out of place4 ,the inherited ,french taste of the greater portion of the population1 and the education by contact of the ,american element1 makes claret the universal table wine4 ,the climate1 too1 renders this wine particularly palatable1 and during the long heated term it is seldom absent from the table of even the most economical4 ,at the restaurant it is the exception to see a person dining without a bottle of vin ordinaire1 while for breakfast1 during hot weather1 white wines of the lighter kinds are much used4 ,as to the manner of serving wines at dinner the following menu will convey the most adequate idea3 ,with ,soup1 ,sherry 8 ,fish1 ,white ,wine 8 ,entrees1 ,claret1 vin ,ordinaire 8 ,entremets1 8 ,roast1 ,champagne 8 ,salad1 8 ,dessert1 ,fine ,claret or ,burgundy 8 ,cafe ,noir1 ,cognac ,at large dinners in ,new ,orleans a great deal of wine is served1 and you will be expected to drink with your raw oysters1 a light white wine2 with soup and hors d'uvre1 sherry or ,madeira2 with fish and entrees1 a heavy white wine2 with releves and entremets1 a good claret followed by a ,ponche ,romaine1 which is the turning point of the feast1 or rest2 after which will be served with the roast1 champagne2 game and salad1 fine claret or burgundy1 and with dessert cafe noir and liqueurs4 ,the most acceptable distribution of wines at a plain dinner--which we think should never be over five1 or six courses at most--is given below4 ,it is one which has the endorsement of the best authorities3 ,with ,oysters1 ,white ,wine 8 ,soup1 ,sherry or ,madeira 8 ,fish1 ,heavy ,white ,wine 7not absolutely necessary7 8 ,entrees1 ,champagne 8 ,salad1 ,fine ,claret 8 ,roast or ,game1 with the usual after-dinner wines as preferred4 ,,grand ,,brule ,a ,,la ,,boulanger 7,from a ,gourmet47 ,the crowning of a grand dinner is a brule4 ,it is the piece de resistance1 the grandest pousse cafe of all4 ,after the coffee has been served1 the lights are turned down or extinguished1 brule is brought in and placed in the centre of the table upon a pedestal surrounded by flowers4 ,a match is lighted1 and after allowing the sulphur to burn entirely off is applied to the brandy1 and as it burns it sheds its weird light upon the faces of the company1 making them appear like ghouls in striking contrast to the gay surroundings4 ,the stillness that follows gives an opportunity for thoughts that break out in ripples of laughter which pave the way for the exhilaration that ensues4 ,pour into a large silver bowl two wineglasses of best ,french brandy1 one half wineglass of kirsh1 the same of maraschino1 and a small quantity of cinnamon and allspice4 ,put in about ten cubes of white sugar2 do not crush them1 but let them become saturated with the liquor4 ,remove the lumps of sugar1 place in a ladle and cover with brandy4 ,ignite it as before directed1 then lift it with the contents from the bowl1 but do not mix4 ,after it has burned about fifteen minutes serve in wine glasses4 ,the above is for five persons1 and should the company be larger add in proportion4 ,green tea and champagne are sometimes added4 ,,petit ,,brule ,take an ordinary-sized1 thick-skinned orange2 cut through the peel entirely around the orange like the line of the equator1 then force off the peel by passing the handle of a spoon between it and the pulp4 ,into the cup thus formed put two lumps of sugar and some cinnamon1 and fill with fine ,french brandy 7cognac71 and ignite it the same as the above and pour into glasses4 ,the brule will be found to have a pleasant flavor given to it by the orange4 ,,gin ,,fiz--,,no4 #a ,one-half tablespoonful of sugar1 a little lemon juice1 two wineglassfuls of seltzwater1 one wineglassful 8,tom01 or ,holland gin1 teaspoonful of white of an egg1 and ice2 shake well and strain into fancy glass4 ,,gin ,,fiz--,,no4 #b ,use celestine vichy instead of seltzerwater1 and the yolk instead of the white of an egg4 ,,jamaica ,,rum ,,punch ,make same as whiskey or brandy punch4 ,santa ,cruz1 same4 ,,ponche ,,romaine ,two wineglassfuls of water1 one wineglassful of whiskey1 half wineglassful of ,jamaica rum2 sugar and lemon to taste4 ,shake1 and use plenty of ice4 ,strain and serve in fancy glass4 ,,parlor ,,punch 7,,moran',s7 ,one tablespoonful of white sugar1 a little lemon juice1 two wineglassfuls of ,english black tea1 one wineglassful of whiskey1 one-half wineglassful of ,jamaica rum1 a little raspberry syrup1 plenty of small ice4 ,shake well1 and strain in fancy glass4 ,,royal ,,cocktail 7,,moran',s ,,own7 ,one lump sugar2 two dashes of ,boker's bitters1 or ,angostura bitters1 two tablespoonfuls of ,belfast ginger ale2 one wineglassful of whiskey1 or brandy2 one lemon peel2 plenty of ice4 ,shake well1 and strain in fancy glass4 ,,new ,,orleans ,,toddy ,one lump of sugar1 one tablespoonful of water1 one wineglassful of whiskey or brandy1 one lump of ice4 ,use small bar glass4 ,,virginia ,,toddy ,two lumps of sugar1 two sherry or wineglassfuls of water1 same of whiskey1 plenty of ice2 shake well and strain into small bar glass1 with grated nutmeg on top4 ,,whiskey1 ,,brandy1 ,,or ,,gin ,,cocktails--,new ,orleans ,style ,two dashes of ,boker's1 ,angostura or ,peychaud bitters--either will make a fine cocktail4 ,one lump of sugar1 one piece of lemon peel1 one tablespoonful of water1 one wineglassful of liquor1 etc41 with plenty of ice4 ,stir well and strain into a cocktail glass4 ,,another ,,way--,,spoon ,,cocktail ,one lump of sugar1 two dashes ,angostura bitters1 one piece of lemon peel1 one lump of ice4 ,serve plain in small bar glass with spoon4 ,,whiskey ,,punch1 ,,plain--,use ,regular ,bar ,glass ,two wineglassfuls of lemon or lime juice1 half a tablespoonful of sugar1 one-half wine glass of whiskey1 and plenty of ice2 shake and strain into punch glasses4 ,,fancy ,,punch ,half a tablespoonful of sugar1 a little raspberry1 a little lemon1 lime and pineapple juice4 ,two parts of water to one of whiskey or brandy1 and plenty of ice4 ,shake and strain in punch glass2 put fruits in season when serving2 use regular bar glass4 ,,champagne ,,cocktail ,one glass of wine1 two dashes of ,angostura bitters1 and two bits of lemon peel4 ,put the bitters and lemon peel in the glass first1 then pour in the wine1 after which put in one small spoonful of sugar1 and stir4 ,,mint ,,juleps4 ,,made ,,of ,,whiskey1 ,,brandy1 ,,gin1 ,,etc41 ,,etc4 ,one-half tablespoonful of powdered sugar1 one wineglass of water1 one of whiskey1 brandy or gin1 etc41 and one-half dozen sprigs of mint4 ,use plenty of fine ice1 and decorate with strawberries and pineapples1 or any fruit in season4 ,,squirts--,use ,large ,glasses ,whiskey1 brandy1 gin1 white wine1 claret or catawba make good 8squirts40 ,fill the glass half full of fine ice1 put in one tablespoonful of white sugar1 a little raspberry syrup1 strawberries and pineapple2 pour in your liquor1 and fill up with seltzer water4 ,stir all rapidly4 ,,how ,,to ,,mix ,,absinthe ,,in ,,every ,,style ,plain absinthe2 half a sherry glass of absinthe2 plenty of fine ice1 with about two wineglassfuls of water4 ,put in the water1 drop by drop1 on top of absinthe and ice2 stir well1 but slowly4 ,it takes time to make it good4 ,,absinthe ,,and ,,anisette ,to half a wineglass of absinthe put two or three dashes of anisette4 ,mix same as above4 ,,absinthe ,,and ,,sugar ,to half a wineglass of absinthe1 put a teaspoonful of powdered sugar and mix same as above4 ,,suississe ,to half a wineglass of absinthe1 put half a tablespoon of orgeat syrup1 plenty of fine ice2 add water1 mix well4 ,serve in liquor glass4 ,,pousse ,,cafe--,,no4 #a ,maraschino1 curacao1 kirsh-wasser and brandy in equal parts of each2 dash with ,peychaud bitters4 ,serve in liquor glasses4 ,,pousse ,,cafe--,,no4 #b ,bernardine1 brandy and curacao1 in equal parts of each2 dash with ,angostura bitters4 ,,pousse ,,cafe--,,no4 #c ,brandy1 maraschino and cassis1 in equal parts2 dash with ,boker's bitters4 ,,pousse ,,cafe--,,no4 #d ,la grande chartreuse 7yellow71 brandy 7,french71 and la grande chartreuse 7green71 in equal parts2 dash with ,peychaud bitters4 ,,hot ,,spiced ,,rum ,two lumps of sugar1 two wineglasses boiling water1 one wineglass ,jamaica rum1 a little butter--about as much as you can put on a dime2 cloves and allspice4 ,serve in small bar glass4 ,,soupe ,,la ,,reine ,boil two chickens in water with thyme1 sweet-bay and parsley4 ,when cooked 7not to pieces71 take them out of the water1 cut up the breasts in small pieces the size of dice2 fry a few pieces of onion without coloring them1 add a little flour and the water that the chickens were boiled in1 a little rice and the balance of the chickens1 meat and bones1 chopped fine4 ,boil all together1 and when thoroughly cooked strain through a colander and put back to boil1 stirring constantly4 ,when it comes to a boil remove it from the fire and add the beaten yolks of a few eggs and a little cold milk1 stirring continually4 ,keep the soup in 8bain-marie40 ,when ready to serve put the small pieces of the breasts in a soup-dish and pour the soup over them4 ,,red ,,snapper ,a ,,la ,,chambord ,clean your fish1 and be careful not to damage it1 and replace the roe4 ,take off the scales1 and lightly raise the skin on one side1 and lard it with bacon from fin to tail2 put it in a pan1 and moisten with white wine4 ,add salt1 pepper1 parsley1 six laurel leaves1 some thyme1 sliced onions and three cloves2 cover the head with strips of bacon1 and put it into the oven1 covering your fish-kettle with leaves of foolscap paper1 and letting it simmer for an hour4 ,when about to serve1 drain it and put it on a platter1 garnish it all round with forcemeat balls1 or better1 with pigeons a la ,gautier1 iced 7glaces7 sweetbreads1 small glaces1 pope's eyes of a shoulder of veal1 crabs1 fowl livers1 truffles1 cock's combs and cock's kidneys4 ,strain the sauce through a silken sieve1 and if not sufficiently seasoned1 put into a pan two spoonfuls of ,spanish sauce1 and two spoonfuls of the dressing of your snapper2 let it boil down one-half1 put your small garnishes into it1 and pour the sauce around the fish4 ,serve after having jellied and browned it4 ,,crayfish ,,bisque ,a ,,la ,,creole ,wash the cray-fishes1 boil and drain them4 ,separate the heads from the tails4 ,clean out some of the heads1 allowing two or three heads to each person4 ,peel the tails4 ,chop up a part of them1 add to them some bread1 onions1 salt1 black pepper and an egg or two4 ,with this dressing1 stuff the heads that you have cleaned out4 ,chop the claws and the parts adhering to them4 ,fry a little garlic1 onions1 ham1 one turnip1 one carrot1 and a little flour2 add some water1 the chopped claws1 a few tomatoes1 thyme1 sweet bay1 parsley and a little rice stirring often to avoid scorching4 ,when well boiled1 strain through a colander4 ,after straining1 put back to the fire and season to taste4 ,put the stuffed heads into the oven until brown4 ,when ready to serve1 put them and the tails in a soup dish and pour the soup over them4 ,before serving1 add a little butter and nutmeg1 stirring until the butter is melted4 ,,bouille-,,abaisse ,chop some onions and garlic very fine1 fry them in olive oil1 and when slightly colored add some fish cut up in slices2 also a few tomatoes scalded1 peeled and sliced1 some salt1 black and red pepper1 thyme1 sweet-bay1 parsley1 and half a bottle of white wine1 and enough water to cover the fish4 ,put it over a brisk fire and boil a quarter of an hour4 ,put slices of toasted bread in a deep dish1 place the fish on a shallow dish with some broth1 and pour the balance on the bread and serve hot4 ,,browned ,,snipe ,a ,,la ,,fauvet ,dress fourteen snipe1 stuff them with a little browned stuffing1 to which add two hashed truffles4 ,bend the skin back carefully while stuffing1 and then replace it so the birds will retain as nearly as possible their natural appearance4 ,place the snipe so prepared and larded with bacon1 into a frying pan2 and to keep them sufficiently together in order that the skins may not shrink much while cooking1 put some strips of bacon over them2 moisten them with a little soup-stock1 cover them with buttered paper and let them cook in the oven for forty minutes2 then drain them1 lightly trim the lower side1 and lay them on a little mound of uncooked1 but slightly browned stuffing1 breast up1 in the bottom of a dish1 and ice them 7glacez74 ,keep the dish hot in the oven for some minutes4 ,remove the skin and eyes from the heads of the snipe after cooking them and stick a small truffle in each bill1 and lay between each two birds1 one of the heads with the truffle up4 ,garnish the dish with stewed cock's combs1 scallops1 goose liver1 and champignons2 add a little ,madeira sauce1 boiled down and permeated with the flavor of the game4 ,ice 7glacez7 the snipe and truffles1 and serve with a separate sauce4 ,let everything be very hot4 ,,salad ,a ,,la ,,russe ,cut up all kinds of vegetables1 such as carrots1 turnips1 snap beans1 etc41 boil them in water with salt and butter1 then drain and season lightly with salt1 black pepper and vinegar2 add a few cooked green peas1 mashed and well drained4 ,put all in a salad dish in the form of a pyramid1 and lightly cover it over with mayonnaise4 ,if you have the hearts of artichokes put them around the dish1 as a wreath1 with a little asparagus mixed in4 ,keep as cool as possible until served4 ,,biscuit ,,glace ,,for ,,twenty ,ten yolks of eggs1 one and a half pounds pulverized sugar1 half a gallon of cream1 vanilla extract1 white of eggs well beaten if the cream is too light4 ,to be frozen in a square box and cut in small pieces4 ,a coat of strawberry sherbet on top of the cream1 before cutting1 to give nice appearance4 ,a tin box three inches wide and six inches long1 which is enclosed in a box three inches larger all around4 ,the inside box has a tight-fitting top1 and is packed in the outside box1 which has a perforated bottom to allow water or melted ice to escape4 ,place inside box within the outer1 and stuff with ice and salt and let it freeze2 when frozen1 place red sherbet on top of biscuit to give pretty appearance4 ,,hints ,,on ,,cooking ,when salt hams or tongues are cooked they should be instantly thrown into cold water1 as the change from the boiling water they were cooked in1 to the cold water1 instantly loosens the skin from the flesh1 and it peels off without trouble4 ,fresh vinegar should be added to chopped capers1 because it brings out their flavor1 and makes the sauce more appetizing4 ,butter sauce should never be boiled1 as it becomes oily if boiled in making4 ,the whites and yolks of eggs should be beaten separately1 because the tissues of both can be better separated2 and a tablespoonful of water beaten with each is an improvement1 and should never be omitted4 ,onions1 turnips and carrots should be cut across the fibre1 as it makes them more tender when cooked4 ,plenty of fast-boiling water should be used in cooking vegetables1 as the greater the volume of water the greater the heat4 ,if only a little water is used the whole affair soon cools1 the vegetables become tough1 and no length of time will render them tender4 ,in boiling greens1 it is best to throw into them soda with the salt1 as the soda extracts the oil in them which is injurious to the digestion2 from one-half to a whole teaspoonful of soda for a pot of greens is the right quantity4 ,parsley should never be boiled in soda1 but in boiling water and salt2 boil from one to two minutes1 and then chop fine4 ,use plenty of water to boil parsley1 as a little water toughens it1 and turns it brown4 ,never soak dried beans in cold water as it extracts the nutritious portion of the bean4 ,they should be washed first in warm water1 then in cold1 tied in a cloth and dropped into boiling water1 with a little salt in it and be kept boiling for four hours4 ,then they are nice baked around pork1 or served with gravy4 ,to make a puree of them you throw them when boiled1 into cold water1 when the skins will drop off easily1 and you can mash them through a sieve or colander and season with butter1 pepper1 and salt4 ,open the oven door1 when baking meat1 to let off the burnt1 scorched air4 ,the oven should be very hot1 and the meat well larded1 or covered with fat1 or dripping1 then well floured2 this keeps in the juices and renders the meat tender4 ,,hints ,,on ,,housecleaning ,,soap ,,boiling1 ,,etc4 ,house cleaning should commence at the top of the house and work downwards4 ,in this case it may be undertaken by spells1 with intervening rests4 ,after the floors are cleaned1 the walls and ceilings claim attention4 ,a very beautiful whitening for walls and ceilings may be made by shaking the best lime in hot water1 covering up to keep in the steam1 and straining the milk of lime through a fine sieve2 add to a pailful half a pound of common alum1 two pounds of sugar1 three pints of rice-flour made into a thin1 well-boiled paste1 and one pound of white glue dissolved slowly over the fire4 ,it should be applied with a paint-brush when warm4 ,paint should be cleaned by using only a little water at a time and changing often2 a soft flannel cloth or sponge is better than cotton or a brush2 a piece of pine wood with a sharp point should be used for the corners4 ,where the paint is stained with smoke1 some ashes or potash lye may be used4 ,a soft linen towel should be used for wiping dry4 ,glass should not be cleaned with soap2 a little paste of whiting and water should be rubbed over1 and with another cloth it should be rinsed off1 and the glass polished with a soft linen or old silk handkerchief4 ,alcohol or benzine is a good thing to clean glass1 and clean paper is probably better than any cloth1 sponge or towel2 dry paper leaves an excellent polish4 ,marble may be cleaned with a mixture of two parts of common soda1 one part of pumice stone1 and one of chalk1 finely powdered and tied up in a fine muslin rag2 the marble is wetted with water1 the powder shaken over it1 and it is rubbed with a soft cloth until clean1 then washed in clean water and dried with a soft linen or silk handkerchief4 ,no soap or potash should be allowed on marble4 ,a good furniture polish is made by melting two ounces of beeswax1 one ounce of turpentine1 and one dram of powdered rosin together1 with a gentle heat1 and rubbing on when cold1 with a soft flannel cloth1 and polishing with a soft linen or silk cloth4 ,if for mahogany1 a little ,indian red may be used4 ,cracks in furniture may be filled with putty1 mixed with ,indian-red or burnt umber1 to get the desired shade4 ,when dry it will take an equal polish with the wood4 ,,hard ,,soap ,,for ,,household ,,purposes4 ,,agreeable ,,and ,,clean ,to seven pound of tallow1 or other clean grease1 use three pounds of rosin1 add six gallons of water to this1 and stir in two pounds of potash2 boil this together for five hours1 then turn the soap1 while hot1 into a washtub and let it stay all night2 when cool cut into bars1 and lay on a board to harden4 ,this quantity should be sufficient for a family of four persons for one year4 ,,washing ,,mixture ,an excellent and harmless washing mixture may be made by cutting up a large bar of soap and dissolving it with two ounces of borax in a half gallon of water4 ,boil the mixture till the soap is soft1 and put it away to be used when required4 ,there is nothing in it to take the color out of goods1 and it saves labor and soap4 ,,fruit ,,stains ,fruit stains may often be removed from clothing by plunging the latter into boiling water1 letting it remain immersed for a few minutes1 and then washing it out in the ordinary way4 ,,to ,,prevent ,,goods ,,from ,,fading ,drop into a pail of water a teaspoonful of sugar of lead1 and let it dissolve4 ,soak the goods in this mixture for half an hour before washing them in the ordinary manner4 ,,ivies ,,for ,,inside ,,decorations ,it is not generally known that the various evergreen ivies will grow and flourish to perfection in the shade1 and that1 therefore1 any room may be most charmingly decorated with them4 ,such is the fact1 however4 ,put the plants in large pots1 filled with rich and mellow garden soil kept at a suitable regulation of moisture2 and you will have no trouble about the matter4 ,the vines may be trained on wire trellises fastened to the wall or ceiling2 or upon any other convenient arrangement4 ,in a treatise on this subject the ,rural ,new ,yorker says3 8,it may also be stated that the room decorated with ivy should not be kept too warm1 but at a moderate temperature2 such as is most healthful for a person is the best4 ,no one need to fear to make the room unhealthy by introducing the ivy in abundance2 for plants purify the air1 and it is only when we introduce those emitting strong odors that anything but beneficial effects result4 ,as all ivies succeed well in the shade1 they are more suitable for the purpose herein designated than almost any other kind of plant4 8,there is also another plant largely used for this purpose1 which is not a true ivy1 although known as ,german ivy 7,senecio scandens74 ,it grows even more rapidly than any of the true ivies 7,hedera71 and we have seen a small plant grow so fast that it encircled quite a large room in a few weeks4 ,it thrives well in the shade1 and the leaves resemble somewhat the common ,english ivy1 but are of a lighter and more cheerful green color4 ,this and a great variety of ivies are grown for sale by our florists40 ,,index ,introduction1 iii ,,soups1 ,,broths1 ,,etc4 ,baked1 #aj ,beef1 ,plain1 #e ,bisque1 ,crayfish1 #bb ,bouilli1 ,soup et1 #e ,broth in ,haste1 #f ,broth1 ,chicken1 #f ,broth1 ,crayfish1 #g ,broth1 ,scotch ,barley1 #h ,cheap ,white1 #aa ,chicken1 #g ,clear ,pea1 #ac ,consomme1 ,beef and ,fowl1 #h ,consomme of ,fowl1 ,white1 #i ,dried ,split ,pea1 #ac ,egg ,balls for ,mock ,turtle1 #ag ,green ,pea1 without ,meat1 #aj ,green ,pea1 ,queen ,victoria's1 #ab ,green ,pea1 with ,egg ,dumplings1 #ab ,green ,corn1 #ac ,gombos1 ,chicken with ,oysters1 #bj ,gombos1 ,crab or ,shrimp1 #ai ,gombos1 ,crab with ,okra1 #ba ,gombos1 ,okra or ,filee1 #ah ,gombos1 ,okra1 #ai ,gombos1 ,oyster1 with ,filee1 ,no4 #a1 #ai ,gombos1 ,oyster1 with ,filee1 ,no4 #b1 #bj ,gombos1 ,oyster1 ,maigre1 #ba ,gombos1 ,shrimp1 ,maigre1 #ba ,maigre1 without ,meat1 #g ,oxtail1 #ag ,oyster1 #ad ,rabbit1 #ah ,stock for ,soup1 #c ,stock to ,clarify1 #d ,stock for ,gravies1 #d ,tomato1 with ,vegetables1 #aa ,turtle ,no4 #a1 #ad ,turtle ,no4 #b1 #ae ,turtle1 ,mock1 #ae ,turtle1 ,mock ,no4 #b1 #ae ,turtle1 ,mock ,no4 #c1 #af ,veal ,gravy1 #h ,vermicelli ,no4 #a1 #i ,vermicelli ,no4 #b1 #i ,vermicelli or ,macaroni1 #aj ,,fish1 ,,etc4 ,codfish1 ,baked and ,stewed1 #bf ,codfish au ,beurre ,roux1 #bg ,codfish ,cakes1 #bg ,crabs1 ,fricassee of1 #ca ,crabs1 ,soft-shell1 ,fried1 #ca ,croakers and ,mullets1 ,fried1 #bc ,fillets or ,sliced ,fish1 ,fried1 #bd ,flounder1 ,broiled1 #be ,flounder and ,mullet1 ,fried1 #be ,fish1 ,fricassee of1 #bc ,fish1 to ,fry1 #bc ,frogs1 ,fried1 #cb ,grenouilles ,frites1 #cb ,mackerel1 ,spanish1 ,broiled1 #be ,oyster ,pickle1 #cj ,oyster and ,beefsteak ,pie1 #cj ,oyster and ,sweetbread ,pie1 #cj ,oysters1 ,fried1 #bi ,oysters1 ,scalloped1 ,no4 #a1 #bi ,oysters1 ,scalloped1 ,no4 #b1 #bi ,oysters1 ,stewed with ,champagne1 #bh ,oysters1 ,stewed with ,milk1 #bh ,oysters1 ,stewed on ,toast1 #bh ,oysters1 ,stuffing1 #bg ,oysters1 on ,toast1 #bh ,red ,fish1 or ,snapper1 ,boiled1 #be ,red ,fish1 a la ,provencale1 #bf ,stuff and ,bake1 to1 #bc ,terrapin1 #cc ,trout1 ,stuffed and ,baked1 #bd ,trout a la ,venitienne1 #bd ,turtle1 to ,dress1 #ca ,,cold ,,meat1 ,,etc4 ,cold ,meat1 to serve1 #cd ,forcemeat1 ,liver and ,ham1 #cf ,forcemeat1 for ,stuffing1 #cg ,glazing for ,tongues1 etc41 #cd ,oysters1 ,pickled1 to serve1 #cd ,pies1 ,meat or ,chicken1 to serve1 #cd ,pies1 ,meat1 ,spices for1 #cf ,sausage ,meat1 ,seasoning for1 #ce ,tongue1 ,braised1 with ,aspic ,jelly1 #ce ,truffles and ,chestnut ,stuffing1 #cf ,truffles and ,liver ,stuffing1 #cg ,veal1 ,pig or ,turkey1 ,seasoning for1 #ce ,,sauces ,,for ,,meats ,,and ,,game ,a l',aurore1 for ,fish1 #da ,apple1 #df ,apple1 ,fried1 #dg ,brown ,onion1 #ch ,butter and ,flour1 #dj ,caper1 for ,mutton1 etc41 #dj ,celery1 ,white1 for ,poultry1 #da ,chestnut1 for ,turkey1 etc41 #da ,cranberry1 #ci1 #df ,cream1 #df ,cucumber1 ,white1 for ,meats1 #db ,duck1 #ch ,eggs and ,butter1 #db ,egg1 with ,lemon1 #de ,froide1 #da ,hard1 #dg ,horseradish1 #de ,horseradish1 ,to ,keep1 #de1 #dh ,jelly1 ,savory1 for ,cold ,turkey1 etc41 #dc ,lemon1 for ,fish1 #dj ,lemon1 ,rich1 for ,puddings1 #dg ,mint1 #ch ,mushroom1 #ch ,onion1 ,brown1 #ch ,onion1 ,white1 #ci ,oyster1 ,brown1 #dc ,oyster1 ,white1 #dd ,oyster1 for ,turkey1 #dd ,parsley and ,butter1 #dj ,peaches1 ,fried1 #dg ,piquante1 for ,cold ,meat1 #ci1 #dd ,puree1 ,celery1 for ,turkey1 #db ,robert1 #de ,salad1 for ,lettuce1 #ci ,savory1 for ,roast ,goose1 #dg ,stock1 for ,gravies1 etc41 #dd ,tomato1 #ci1 #dc ,tomato1 ,piquant1 #de ,vinegar1 ,cheap1 #di ,vinegar1 ,to ,make1 ,no4 #a1 #dh ,vinegar1 ,to ,make1 ,no4 #b1 #dh ,vinegar1 for ,pickles1 ,to ,make1 #dh ,white ,onion1 #ci ,wine1 for ,venison or ,mutton1 #db ,,entrees ,beans1 ,baked1 and ,pork1 #eh ,beef1 ,hashed1 #eb ,calf or ,pigs' ,brains1 ,fried1 #ef ,calf or ,pigs' ,feet1 ,fried1 #ef ,calf ,head1 ,bodied or ,baked1 #ef ,calf ,head1 ,collared1 #eg ,calf ,head1 ,potted1 #eg ,curry of ,cold ,roast ,fowl1 #eg ,fricadellons1 ,veal or ,mutton1 #ed ,ham ,toast for ,lunch1 #eh ,mustard1 ,french1 ,to ,make1 #ec ,mutton1 ,scallops1 with ,mushrooms1 #eb ,pie1 ,veal and ,ham1 #ec1 #ed ,rarebit1 ,welsh1 #eh ,salad1 ,veal1 #ee ,sandwiches1 #eb ,sandwiches1 for ,picnics1 #ec ,stew1 ,irish1 #ej ,stew1 ,kidney and ,mushrooms1 #ej ,stew1 ,lamb ,chops1 #ej ,stew1 ,pigeon1 #ea ,stew1 ,tripe1 ,plain1 #ea ,sweetbreads1 ,veal1 #ee ,timbale1 #ed ,tripe1 with ,mushrooms1 #ea ,tripe1 ,to ,fry ,brown1 #ea ,veal ,hash1 #ec ,veal and ,ham ,pie1 #ec1 #ed ,veal ,loaf1 #ee ,veal1 ,minced1 and ,poached ,eggs1 #ef ,veal or ,mutton ,fricadellons1 #ed ,veal ,salad1 #ee ,veal ,sweetbreads1 #ee ,,mutton1 ,,beef ,,and ,,hams ,beef1 ,brisket1 ,boiled and ,stuffed1 #fa ,beef1 ,round1 ,stewed1 #fa ,beef1 ,round1 a la ,baronne1 #fb ,beef1 ,steak1 to ,fry as if ,broiled1 #fb ,beef1 ,steak1 ,roasted1 #fc ,beef1 ,to ,roast in ,stove1 #fc ,boiling1 ,remarks on1 #ei ,daube ,glacee of ,beef1 #fj ,ham1 ,baked1 #ei ,ham1 ,stuffed1 #ei ,ham1 to ,boil1 #fj ,mutton1 ,haunch1 #fd ,mutton1 ,leg of1 ,boiled1 #fd ,mutton1 ,leg of1 ,roast1 #fd ,mutton1 ,stuffed with ,mushrooms1 #fd ,mutton1 to ,taste like ,venison1 #fe ,,fowls ,,and ,,game ,chicken1 ,boiled1 #ff ,chicken1 ,boiled1 with ,stuffing1 #fg ,chicken1 ,broiled1 #fi ,chicken1 ,cold1 ,scalloped1 #fi ,chicken1 ,country ,fried1 #ff ,chicken1 ,curry1 #fi ,chicken ,fricassee a la ,marenga1 #fh ,chicken ,pie a la ,reine1 #fi ,chicken ,pie1 ,plain1 #gj ,chicken ,pot ,pie1 #gj ,chicken1 ,roast1 #fh ,chicken1 ,stew or ,fricassee1 #fg ,chicken1 ,saute1 with ,oyster ,sauce1 #fh ,duck1 ,canvas ,back1 #gf ,duck1 ,roast1 #ge1 #gg ,duck1 to ,stew with ,green ,peas1 #gf ,duck1 ,tame and ,wild1 #ge ,duck1 ,wild1 #gg ,game1 ,venison1 etc41 ,remarks on1 #gh ,goose1 with ,chestnuts a la ,chipolita1 #gh ,goose1 ,roast1 with ,sage and ,onion1 #gg ,goose1 ,wild1 #gg ,hare or ,rabbit1 ,roast1 #hj ,partridge1 #hj ,pigeon ,pie1 #hj ,pie1 ,squirrel or ,rabbit1 #gi ,pie1 ,rice ,bird1 #hj ,pie1 ,roast1 #ha ,pie1 ,pigeon1 #hj ,pig1 ,roast1 #ha ,quails1 #hj ,rice-,bird ,pie1 #hj ,teal1 ,broiled1 #gg ,turkey1 ,boiled1 with ,celery ,sauce1 #gd ,turkey1 ,boiled1 with ,oyster ,sauce1 #gd ,turkey1 ,boned1 #ga ,turkey1 to ,roast1 #gb ,turkey1 ,roast a la ,perigord1 #gc ,turkey1 ,wild1 #gb ,venison ,steak1 #gi ,venison ,pasty1 #gi ,,vegetables ,artichokes1 ,burr1 #hi ,asparagus on ,toast1 #hg ,asparagus with ,cream1 #hh ,beans1 ,snap1 ,stewed and ,boiled1 #hi ,beans1 ,lima1 or ,butter1 #ij ,beets1 ,boiled1 #ib ,cabbage1 ,stewed1 #ia ,cauliflower1 with ,white ,sauce1 #ia ,corn1 ,green1 on ,cob1 #hd ,corn1 ,green1 ,stewed1 #hd ,corn1 ,green1 ,fritters1 #he ,corn ,oysters1 #he ,corn ,pudding1 #he ,egg ,plant1 #hh ,macaroni in a ,mould1 #ib ,macaroni and ,grated ,cheese1 #ic ,mushrooms1 ,stewed1 on ,toast1 #hh ,okra and ,corn ,fricassee1 #he ,okra or ,gombo1 to ,cook1 #hf ,onions1 ,boiled and ,fried1 #hd ,parsnip ,fritters1 #ib ,peas1 ,green ,english1 to ,stew1 #hi ,peas1 ,marrowfat1 #ij ,potatoes1 #hc ,potatoes1 ,croquets1 #hc ,potatoes1 ,fried1 #hc ,potatoes1 ,irish1 ,mashed and ,browned1 #hb ,potato1 ,irish1 ,stewed1 #hb ,potato1 ,puffs1 #hb ,potato1 ,sweet1 #hc ,pumpkin1 with ,salt ,meat1 #ia ,salsify1 ,fried in ,batter1 #hf ,spinach1 to ,cook1 #hg ,squash1 ,stewed1 #ij ,squash1 ,summer1 ,stewed1 #ia ,succotash1 #he ,tomatoes1 to ,broil1 #hg ,tomatoes1 ,stuffed1 #hf ,tomatoes1 ,stewed1 #hg ,turnips1 to ,cook1 #hd ,,eggs1 ,,omelets1 ,,etc4 ,eggs au ,gratin1 for ,lent1 #ie ,eggs1 ,boiled1 ,soft or ,hard1 #id ,eggs1 ,poached1 with ,toast and ,anchovy ,paste1 #ie ,eggs1 ,poached1 and ,ham1 #if ,eggs1 with ,browned ,butter and ,vinegar1 #if ,omelet1 ,delicious1 #ii ,omelet1 for ,one ,person1 #ig ,omelet1 ,spanish1 #ii ,omelet1 with ,green ,onion1 #ig ,omelet1 with ,oysters1 #ajj ,omelet1 with ,parmesan ,cheese1 #ig ,omelet1 with ,sugar1 #ih ,omelet au ,naturel1 #if ,omelet1 ,soufflee1 #ih ,omelet1 ,soufflee1 in mould1 #ih ,,salads ,,and ,,relishes ,catsup1 ,mushroom1 #aja ,catsup1 ,tomato1 #ajb ,celery1 etc41 ,vinegar1 #ajb ,garnishes1 #aja ,jambolaya of ,fowls and ,rice1 #ajf ,salad1 ,chicken1 ,french1 #ajc ,salad1 ,chicken1 ,small1 #ajd ,salad1 ,potato1 #aje ,salad1 ,tomato1 with or without ,shrimp1 #aje ,slaw1 ,cold1 with ,hot ,sauce1 #ajf ,slaw1 ,cold1 ,plain1 #ajf ,thyme1 etc41 ,flavor1 #aja ,tomato ,catsup1 #ajb1 #ajc ,tomato1 ,green1 ,soy1 #ajb ,,pickles ,cabbage1 ,chopped1 #aab ,cabbage1 ,pickle1 ,yellow1 #aab ,cabbage1 ,red1 #aac ,cantaloupe1 ,sweet ,pickle of1 #aaa ,cauliflower1 #aac ,chow-,chow1 #aac ,country ,green1 #aaf ,cucumbers1 ,old-time ,sweet1 #aji ,cucumbers and ,onions1 #aji ,cucumbers1 ,plain1 without ,spices1 #ajh ,cucumbers1 in ,whiskey1 #ajh ,eggs1 #aaj ,figs1 ,sweet ,pickle of1 #aaj ,hints on ,their ,management1 #ajg ,lemons1 #aad ,melon ,mangoes1 #aai ,mustard1 #aad ,onions1 #aad ,oysters1 #aae ,peach1 #aag ,peach ,green1 #aah ,peach1 ,mangoes1 #aah ,peach1 ,plain1 #aaf ,peach and ,apricot1 #aag ,plum1 ,sweet ,pickle of1 #aag ,tomato1 ,green1 ,sweet ,pickle of1 #aaa ,tomato ,sauce1 #aaf ,walnut1 #aae ,,bread ,,and ,,yeast ,biscuit1 ,cream of ,tartar1 #acj ,biscuit1 ,light1 or ,roll1 #acj ,biscuit or ,rolls1 ,milk1 #acj ,biscuit1 ,soda or ,milk1 #abh ,biscuit1 ,soda1 with ,cream of ,tartar1 #abh ,biscuit1 ,sponge1 with ,yeast1 #abi ,biscuit1 ,sponge1 without ,yeast1 #acj ,biscuit1 ,yeast ,powder1 #abi ,boston ,brown ,bread1 #abg ,bread1 ,good1 to ,make1 #abd1 #abe ,bread1 ,family1 #abf ,bread1 ,light1 #abf ,bread1 ,sponge1 #abf ,brown ,bread1 #abg ,buckwheat ,cakes1 #ace ,buckwheat ,cakes1 ,griddle1 #acf ,corn ,batter ,bread1 #abh ,corn1 ,mississippi1 ,bread1 #abh ,dyspeptics1 ,bread for1 #abg ,graham ,bread1 #abg ,hard-,yeast ,cakes1 #aba ,indian ,bread1 #abg ,indian ,cakes1 #ace ,indian ,cakes1 ,griddle1 #ace ,muffins and ,crumpets1 #acc ,muffins1 ,nice1 #acc ,muffins1 ,graham1 #acc ,noodles1 #acf ,pain ,perdu1 #acd ,pocketbooks for ,tea1 #acd ,potato ,bread1 #abe ,puffs1 ,flour1 #aca ,rice ,cakes1 #acb ,rising with ,yeast ,cake1 #abj ,rolls1 ,breakfast1 #aca ,rolls1 ,fine1 #acb ,rolls1 ,virginia1 #aca ,rye ,bread1 #abg ,sally ,lunn1 #acb ,turnpike ,cakes1 #aba ,wheat ,bread1 with ,potatoes1 #abe ,yeast1 ,hard ,fig-leaf1 #abc ,yeast1 ,home-,made1 #abc ,yeast1 ,hop and ,potato1 #abb ,yeast1 ,liquid1 of ,corn and ,hops1 #aba ,yeast1 ,milk1 #abc ,yeast1 ,potato1 #abb ,yeast1 ,remarks on1 #abj ,yeast1 ,salt1 #abc ,,rusks1 ,,doughnuts ,,and ,,waffles ,crullers1 #aci ,doughnuts1 with ,hop ,yeast1 #acg ,doughnuts1 without ,yeast1 #acg ,doughnuts1 ,cream without ,yeast1 #ach ,doughnuts1 ,plain1 #ach ,doughnuts1 ,sour ,milk1 without ,yeast1 #acg ,rusks1 ,miss ,lester's ,tea1 #acg ,waffles1 #ach ,,cakes ,,and ,,confections ,almond ,drops1 #afd ,almond ,macaroons1 #afe ,bride's ,cake1 #add ,charlotte ,russe1 #adb ,cheap ,cake1 #aef ,chocolate ,cake1 #aec1 #aed ,citron ,cake1 #aee ,cocoanut ,cakes1 #aei1 #afj ,coffee ,cake1 #afa ,corn ,starch ,cake1 #aef ,cream ,cakes1 #afb1 #afc ,cup ,cakes1 #aea ,delicate ,cakes1 #afb ,diamond ,bachelors1 #afb ,drop ,cakes1 #afa1 #afb ,drops1 ,cocoanut1 #afj ,easy ,cake1 #afd ,egg ,kisses1 #aec ,francatelli's ,spanish ,cake1 #aec ,french ,loaf ,cake1 #aeb ,frosting for ,cake1 #ada ,fruit ,cake1 #adb ,fruit ,cake1 ,cheap1 #adc ,fruit ,cake1 ,family1 #adc ,fruit ,cake1 ,nougat1 #adc ,fruit ,cake1 ,wisconsin1 #adc ,genoese ,cake1 #aec ,ginger ,nuts1 #adh ,ginger ,snaps1 #adh ,ginger ,bread1 ,sponge1 #adg ,gold ,cake1 #aeh ,hard times1 ,louisiana1 ,cake1 #aee ,icing1 #adj ,icing1 ,boiled1 #ada ,icing1 ,boiled1 ,hot1 #ada ,icing1 ,chocolate1 #adj ,indian ,cake1 #aef ,isabella ,cake1 #aej ,jelly ,cake1 #ade ,jelly ,roll1 ,young ,cook's1 #afd ,jumbles1 #aeb ,jumbles1 ,ring1 #aed ,lady ,cake1 #adi ,lady ,cake1 ,white1 #aej ,lady ,cake1 ,yellow1 #adi ,ladies' ,fingers1 #aee ,ladies' ,fingers1 ,german1 #aed ,little ,jessie's ,cake1 #aea ,loaf ,cake1 ,plain1 #aec ,loaf ,cake1 ,french1 #aeb ,maizena ,cake1 #adf ,marble ,cake1 #aeb ,molasses ,cake1 #aeg ,naples ,biscuit1 #afa ,pecan ,cake1 #afj ,portugal ,cake1 #adi ,pound ,cake1 #ade ,pound ,cake1 ,cocoanut1 #aei ,silver ,cake1 #aeg1 #aeh1 #aei ,shrewsbury ,cake1 #afa ,soda ,cake1 #aef ,sponge ,cake1 #adf ,sponge ,cake1 ,jenny's1 #adg ,sponge ,cake1 ,white1 #adg ,sponge1 ,ginger ,bread1 #adg ,tipsy ,cake1 #afc ,tea ,cakes1 #adh1 #afc ,teacup ,cake1 #aea ,trifles1 #aeg ,velvet ,cake1 #afb ,wedding ,cake1 #add ,white ,cakes1 #adi ,wine ,cakes1 #afa ,,desserts ,almond ,meringue1 #afh ,ambrosia of ,orange1 etc41 #ahe ,apple ,compote1 #afh ,blanc ,mange1 ,gelatine1 #afi ,blanc ,mange1 ,maizena1 #afh ,charlotte ,russe1 #aff1 #afg ,cheesecakes1 ,lemon1 #ahb ,cheesecakes1 ,orange1 #ahb ,cream1 ,barley or ,sage1 #ahj ,cream1 ,berry1 ,frozen1 #ahj ,cream1 ,biscuit in ,moulds1 #agi ,cream1 ,chocolate1 ,iced1 #aha ,cream1 ,orange1 #agi ,cream1 ,whipped1 with ,wine1 #agd ,custard1 ,apple1 #agj ,custard1 ,boiled1 #agj ,custard1 ,coffee1 #ahb ,custard1 ,lemon1 #agj ,dessert for a ,delicate ,person1 #age ,egg-,nog1 #ahe ,floating ,island1 without ,wine1 #ahe ,glazing for ,pastry1 #aga ,ice ,cream1 #agh ,ice ,cream1 without ,cream1 #aha ,jelly1 ,calves' ,feet1 #ahd ,jelly1 ,isinglass1 #afi ,jelly1 ,wine1 for ,gelatine1 #ahc ,jelly1 ,yellow ,custard1 #ahc ,mange1 ,chocolate1 #afi ,oranges1 ,croquante1 #agc ,peaches and ,cream1 ,frozen1 #ahj ,pies or ,pudding1 ,cocoanut1 #agg ,pudding1 ,all-the-,year-,round1 #aga ,pudding1 ,batter1 #agd ,pudding1 ,cabinet1 ,steamed1 #agf ,pudding1 ,custard ,cocoanut1 #agh ,pudding1 ,delicious1 #agg ,pudding1 ,francatelli's ,lemon1 #agc ,pudding1 ,gelatine ,snow1 #agb ,pudding1 ,macaroon1 ,iced1 #age ,pudding1 ,meringue1 #agf ,pudding1 ,prince ,albert's1 #agg ,pudding1 ,roll1 of ,fruit1 #age ,pudding1 ,suet1 #age ,pudding1 ,transparent1 #aga ,queen's ,drops1 #afh ,sherbet1 ,lemon1 #agi ,sicilian ,biscuit1 #afg ,tart1 ,lemon1 #agd ,trifle1 ,apple1 #agb ,trifle1 ,delicious1 #agb ,,puddings1 ,,pies ,,and ,,mince ,,meats ,apple ,dumplings1 ,baked1 #bjf ,apple ,meringue1 #bjc ,apple ,pot ,pie1 #bjh ,apple ,tarts1 ,marlborough1 #bjf ,blackberry ,pie1 #aid ,cranberry ,pie or ,tarts1 #aib ,cranberry ,tart1 with ,apples1 #aib ,cream1 ,tapioca1 #bjg ,cream1 ,tapioca1 ,plain1 #bjf ,directions for ,making1 etc41 #ahf ,dumpling ,crust1 #ahh ,huckle or ,whortleberry ,pie1 #aic ,lemon ,pie1 #aia1 #aib ,mince-meat1 #aij ,mince-meat1 for ,christmas1 #aij ,mince ,pie ,meat1 #ahi ,mince ,pie ,mixture1 #ahh1 #ahi ,mince ,pie ,mock1 #aia ,mince ,pie1 to fill1 etc41 #ahi ,mince ,pie1 without ,meat1 #aij ,molasses ,pie1 #aic ,orange ,pie1 #aia ,pie-crust1 #ahg ,pie-crust1 ,buttermilk1 #ahh ,pie-crust1 ,family1 ,short1 #ahf ,pork and ,apple ,pie1 #aic ,pudding1 ,baked ,suet1 #aih ,pudding1 ,bird's ,nest1 #bja ,pudding1 ,delicious ,bread1 #bjd ,pudding1 ,cheap and ,delicate1 #bjc ,pudding1 ,cheap ,gingerbread1 #bje ,pudding1 ,cottage1 #bjb ,pudding1 ,country ,batter1 #bjb ,pudding1 ,crow's-,nest1 #bjb ,pudding1 ,french ,fried1 #bje ,pudding1 ,lemon1 #aih ,pudding1 ,marlborough1 #bje ,pudding1 ,my ,own1 #bje ,pudding1 ,parisian1 #bjj ,pudding1 ,plain1 without eggs or wine1 #aig ,pudding1 ,plum1 ,boiled1 #aid ,pudding1 ,plum1 ,cheap1 #aig ,pudding1 ,plum1 ,christmas1 #aie ,pudding1 ,plum1 ,cottage1 #aif ,pudding1 ,plum1 ,plain1 for ,children1 #aig ,pudding1 ,plum1 ,six-,ounce1 #aid ,pudding1 ,plum1 without 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,peaches1 ,to ,preserve1 #baj1 #baa ,pears1 ,to ,preserve1 #bab ,pineapple ,preserves1 #bab ,plum ,preserves1 #bad ,preserves1 ,to ,make1 #bji ,pumpkin1 ,candied1 #bbj ,syrup ,orange1 #bba ,syrup1 ,orgeat1 without ,orange ,flowers1 #bba ,watermelon ,preserves1 #bae ,,brandied ,,fruits1 ,,wines ,,and ,,cordials ,apricots in ,brandy1 #bbb ,apricots and ,peach ,wine1 #bbc ,blackberry ,cordial1 #bbe1 #bbf ,blackberry ,wine1 #bbe ,champagne ,punch1 #bbg ,fruit1 ,mixed1 ,wine1 #bbe ,orange1 ,sour1 ,wine1 #bbd ,orange and ,lemon ,wine1 #bbd ,peaches in ,brandy1 #bbb ,peaches and ,apricots in ,brandy1 #bbc ,raisin ,wine1 with ,elder ,flowers1 #bbd ,raspberry ,cordial1 #bbf ,temperance ,beverage1 #bbg ,tomato ,wine1 #bbg ,,delicate ,,preparations ,,for ,,the ,,sick ,,and ,,convalescent ,almond ,custard1 #bcd ,apple ,tea1 or ,water1 #bbi ,apples1 ,baked1 #bbi ,arrowroot ,blanc-,mange1 #bbi1 #bcj ,arrowroot ,gruel1 #bcj ,barley ,water1 #bbh ,beef ,tea1 #bbi ,carrigeen ,moss1 #bcb ,chocolate ,caramels1 #bce ,dimples1 #bce ,jaune ,mange1 #bcb ,jelly1 ,lemon1 without ,lemons1 #bcc ,jelly ,wine1 #bcb ,ladies' ,fingers1 ,german1 #bcd ,milk ,punch as a ,restorative1 #bbi ,milk ,porridge1 #bcj ,prunes1 ,stewed1 #bcb ,rusks1 for ,convalescents1 #bce ,sangaree1 ,wine1 #bca ,sherbet1 ,orange1 #bcc ,sherbet1 ,strawberry1 #bcc ,sponge ,cake ,pudding1 #bcd ,syllabub1 #bca ,syllabub1 ,white ,wine1 #bca ,tapioca ,milk1 #bcj ,tapioca ,pudding1 #bca ,tartaric ,acid ,instead of ,lemons1 #bcc ,toast ,water1 #bbh ,water ,gruel1 of ,corn ,meal or ,oat ,meal1 #bbh ,,coffee1 ,,tea1 ,,chocolate1 ,,etc4 ,chocolate1 to make1 #bcf ,coffee1 #bcg ,coffee ,cream1 #bcg ,tea1 ,green and ,black1 #bcf ,,candies ,,and ,,cream ,,drops ,almonds1 to ,blanch1 #bdj ,candy1 ,cream1 #bch ,candy1 ,cocoanut1 #bda ,candy1 ,molasses1 #bci ,candy1 ,pop-,corn1 #bch ,candy1 ,sugar1 #bdj ,caramels1 ,boston1 #bdc ,caramels1 ,chocolate1 #bdb ,chocolate ,paste for ,cake1 #bci ,drops1 ,chocolate ,cream1 #bda ,drops1 ,lemon1 #bdj ,drops1 ,sugar1 #bdc ,everton ,toffy1 #bdj ,kisses1 ,chocolate1 #bdb ,kisses1 ,sugar1 #bdc ,louisiana ,orange-,flower ,macaroons1 #bci ,marsh-,mallow ,paste1 #bda ,pop-,corn ,balls1 #bda ,,chefs ,d',,oeuvre ,absinthe1 ,how to ,mix1 #bdi ,absinthe and ,anisette1 #bdi ,absinthe and ,sugar1 #bdi ,biscuit ,glace for ,twenty1 #bed ,bouille-abaisse1 #beb ,brule1 ,grand1 a la ,boulanger1 #bde ,brule1 ,petit1 #bdf ,browned ,snipe a la ,fauvet1 #bec ,cocktail1 ,champagne1 #bdi ,cocktail1 ,new ,orleans style1 #bdh ,cocktail1 ,royal 7,moran's ,own71 #bdg ,cocktail1 ,spoon1 #bdh ,crayfish ,bisque a la ,creole1 #beb ,gin ,fiz1 ,no4 #a1 #bdg ,gin ,fiz1 ,no4 #b1 #bdg ,juleps1 ,mint1 #bdi ,ponche ,romaine1 #bdg ,pousse ,cafe1 ,no4 #a1 #bej ,pousse ,cafe1 ,no4 #b1 #bej ,pousse ,cafe1 ,no4 #c1 #bej ,pousse ,cafe1 ,no4 #d1 #bej ,punch1 ,fancy1 #bdh ,punch1 ,jamaica ,rum1 #bdg ,punch1 ,parlor 7,moran's71 #bdg ,punch1 ,whiskey1 ,plain1 #bdh ,red ,snapper a la ,chambord1 #bea ,rum1 ,hot ,spiced1 #bej ,salade a la ,russe1 #bec ,soupe a la ,reine1 #bej ,squirts1 #bdi ,suississe1 #bej ,toddy1 ,new ,orleans1 #bdh ,toddy1 ,virginia1 #bdh ,wines1 ,the ,service of1 #bdd ,,hints ,,on ,,cooking1 #bee ,,hints ,,on ,,house ,,cleaning ,fading1 ,to ,prevent1 #bei ,fruit ,stains1 #bei ,ivies for ,inside ,decorations1 #bei ,soap ,boiling1 etc41 #beg ,soap ,hard1 for ,household ,purposes1 #beh ,washing ,mixture1 #beh ,transcriber's ,note3 ,words may have multiple spelling variations or inconsistent hyphenation in the text4 ,these were left unchanged4 ,words and phrases in italics are surrounded by underscores1 like this4 ,printing errors1 such as reversed letters1 missing or excess spaces between words1 and partially printed letters and punctuation1 were corrected4 ,final stops missing at the end of sentences and abbreviations were added4 ,commas in lists were added or deleted1 where appropriate4 ,the following items were changed3 8#ag #a-b0 to 8#ag0 7,chapter on ,sauces for ,meats and ,game7 8pit0 to 8pie0 444 top of the pie 444 8consom0 to 8consomm0 444 veal consomm4 8salt0 to 8salty0 444 ham is very salty1444 8life0 to 8like0 444 taste like soft-shelled crabs4 8vingar0 to 8vinegar0 444 spoonful of vinegar1444 exchanged comma and semicolon3 8444 pour the strawberry juice2 after as much has run through as will1 gather up the cloth 4440 8,bungundy0 to 8,burgundy01 pg #bdd #bde4 8seltzwater0 to 8seltzerwater0 444 wineglassfuls of seltzerwater1444 8asparaagus0 to 8asparagus0 444 with a little asparagus 444 8,jamacia0 to 8,jamaica0 444 ,punch1 ,jamaica ,rum1 #bdg