Mrs. Owen's Illinois Cook Book

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LIBRARY OF THE UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN o 5 Ow2m I.H.S.

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ADVERTISEMENT.

The undersigned having examined the manuscript copy of Mrs. T. J. V. OWEN'S " ILLINOIS COOK BOOK," heartily recommend it to the patronage of all housekeepers. The original and selected receipts are the choicest we have ever seen, and the materials called for are within the reach of all, and can be had, as a general thing, in any of our western towns. The greatest objection to the cook books now published is that the receipts call for material rarely to be obtained outside of the larger cities. Mrs.

S. EDWARDS, 'Springfield, Illinois. "

JACOB BUNN, "

CHARLES RYAN, "

J.- C. ROBINSON, "

VIRGIL HICKOX, "

N. M. BROADWELL, "

JOHN S. BRADFORD, "

J. A. McCLERNAND, "

WM. A. TURNEY, "

W. F. KlMBER, "

J. A. CHESNUT, "

CHAS. D. HODGES, Carrollton, "

Dr. WHITE, Bloomington, "

ALEX. MOREAN, Brooklyn, New York. Miss CARRIE HURST, Jacksonville, Illinois. Mrs.

P. B. PRICE, "

JACK WRIGHT, Petersburg, "

orders addressed to Mrs. T. J. V. OWEN, Springfield, Illinois, will receive prompt attention. PRICE, $2if$per copy.

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MRS. OWEN'S BY MRS.

J. V. OWEN, A PRACTICAL HOUSEWIFE. "Whatever is worth doing is worth doing well." SPRINGFIELD, ILL.: JOHN H. JOHNSON, PRINTER

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PREFACE.

IN coming before the public with the I do so because years ago felt the necessity of a book of this kind; one that would be a guide to young housekeepers, as well as a great convenience to older ones.

are a great many receipts published from time to time, that in all probability are very good; but we are often loth to try anything entirely new, fear, not disappointment, if it should not prove good, but the waste of material, which by a careful housekeeper be a consideration. Taking consideration, I have been careful of preserving all well-tried receipts, and in collecting such as, in my \ own judgment and the judgment and experience of my friends, would reach the necessities of all who may desire a good practical receipt book. In all general directions I have tried to be explicit, making them so plain the most inexperienced can understand.

Let all remember that care must be taken in order to produce nice dishes; so that with care and a liberal amount of good material we may all live well at least.

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PREFACE.

To the ladies of Springfield I owe much for their extreme kindness in supplying me with receipts from time to time, and for their voluntary recommendation of the book to the public. Allow me here to express my heartfelt thanks to all those who have shown me this kindness, and let me here say that I have KNOWN the truth of the adage that "a friend in NEED is a friend INDEED.

MRS.

J. Y. OWEK SPRINGFIELD, ILL., 1871.

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ADVICE TO HOUSEKEEPERS.

To young beginners in housekeeping the following brief HINTS ON DOMESTIC ECONOMY in the management of a moderate income may perhaps prove acceptable. "Whenever anything is bought, a bill of the goods and a receipt should be required, even if the money be paid at the time of purchase; and to avoid mistakes the goods should be compared with these when brought home; if the money is to be paid at a future period, a bill should be sent- with the articles and regularly tiled. An inventory of furniture, linen and china, should be kept, and the things examined frequently, especially if there be a change of servants often; the articles used by servants should be entrusted to their care with a list, as many persons do with silver. In the purchase of glass and crockeryware, the most customary patterns should be chosen, in order to secure their being easily matched, or, if a scarce design be adopted, an extra quantity should be bought to guard against the annoyance of the set being spoiled by breakage, which, in the course of time must be expected to happen.

There should also be plenty of common dishes, that the table set may not be used for putting away cold meats, etc.

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The cook should be instructed to be careful of coals and cinders.

Small coal wetted makes the strongest fire for the back of the grate, but must remain untouched it cakes.

Cinders lightly wetted gives a great degree of heat, and are for furnaces, ironing stoves and ovens.

The most durable linens for sheeting are the Eussia, or Irish fabrics; a good stock of which, as well as of table linen, should be laid in to avoid the necessity of frequent or irregular washing.

linen cannot be afforded, always buy the best muslin sheeting.

Sheets that have a seam in the middle wear the best, as the seam strengthens that part; and as the sheets begin to wear, sew the two outside seams and open the middle seam, and they will wear twice as long.A STOKE ROOM is essential for the custody of articles in constant use, as well as for others which are only occasionally called for.

These should be at hand when wanted, each in separate drawers, or on shelves and pegs, all under the lock and key of the mistress, and never given out to the servants but under her inspection.

It is altogether a mistaken idea of letting servants have full sway over what is provided household; however honest they may be, their want of judgment often proves destructive; and every woman who considers her own and her husband's interest, will see that care is taken of what he works hard to provide.

Pickles and preserves, prepared and purchased sauces, and all sorts of groceries, should be placed in

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the store room; pounded, bottled and corked tight; sugar in readiness for use; lemon and orange peel put in bags and stored away; thyme, parsley and all sorts of sweet herbs should be dried, rubbed throwgh a sieve and bottled tight; the bits of tongues saved and for grating into omelets; and should be taken that nothing be wasted that ca^ be turned to good account. BKEAD is so heavy an article of expense that all waste should be guarded against.

Be careful to cut no more than will be wanted at a time; better to replenish the plate than to have a box full of dry bread going to waste; bread keeps better in earthen than in wooden ware. Make dry or dip toast of the dry bread, or use the receipt in this book for frying bread, which is delightful. SUGAR being an article of considerable expense in all families, the purchase demands particular attention. The cheap does not go so far as that more refined, and there is a difference even in the degree of sweetness.

The close heavy, shining should be chosen.

The best sort of brown has a bright crystalline appearance, as if mixed with and, if feeling coarse when rubbed between the fingers, is better than when more powdery. Loaf should be cut in pieces when first purchased, and kept out of the air two or three weeks; for if it dries quickly it will crack, and when wet will break. Put it on a shelf with a space between each piece, and let it gradually dry, and it will save a full third in the consumption.

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Soda, by softening the water, saves a great deal of soap.

It should be melted and put in a large jug and corked tight for use.

If you soak your clothes over night use a little, and also in boiling. The best starch will keep good in a dry place for years.

Everything should be kept in the place best suited to it, as much waste may thereby be avoided. Grreat care should be taken of jelly bags, which, if not properly washed and scalded, will give an unpleasant flavor when next used. are comparatively few among the middle classes of society who can afford to keep professional cooks, their wages being too high, and their methods too extravagant.

In such cases a plain cook is alone attainable, who knows little beyond the commonest operations of the kitchen..

The mistress, therefore, ought to make herself so far acquainted with cookery as to be competent to give proper directions for preparing a meal and having it properly served up. Perhaps there are few points on which the responsibility of a man is more immediately felt than the style of dinner to which he may accidentally bring home a visitor.

If the dishes are well served, with the proper accompaniments, the table linen clean, and all that is necessary be at hand, the comfort of both husband and friend be greatly increased by the usual domestic arrangements not having been interfered Hence, the DIRECTION OF A TABLE is no inconsiderable branch of a lady's duty, as it involves judgment

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in expenditure, respectability of appearance, and the comfort of her husband as well as of those who partake of their hospitality. Inattention to it is always inexcusable, and should be avoided for the lady's own sake, as it occasions a disagreeable degree of bustle, and evident annoyance to herself, which is never observable in a well regulated establishment. The mode of setting out a table differs according to It is not the multiplicity of dishes, but the choice, the dressing, and the neat looks of the whole, which gives an air of refinement to a should always be more than the necessary quantity of plate or plated ware and glass, to afford a certain appearance of elegance; and these, with a clean cloth and neatly dressed attendants, show the habits of the family are those of gentility.

Castors should be looked to and carefully wiped; cruets filled dinner time; and much trouble and irregularity are saved, when is company, if servants are TRAINED to prepare the table and sideboard in a similar manner every day. Too many or too few dishes are extremes not uncommon: the former encumbering the dinner with a superfluity which partakes of vulgarity, whilst the latter has the appearance of poverty or penuriousness. The mistress of a family should never forget that the welfare and good management of the house depends on the eye superior; and consequently nothing is too trifling for her notice, whereby waste may be avoided, or order maintained.

If she has

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never been accustomed, while single, to think of family management, let her not upon that account fear that she cannot attain it; she may consult others who are more experienced, and acquaint herself with the necessary qualities, and prices several articles of expenditure in a family in proportion to the number it consists of.

The chief duties of life are within the reach of humble abilities, and she whose aim is to fulfil them will rarely ever fail to acquit herself well.

United with, and perhaps crowning all the virtues of the female character is well-directed ductility of mind which occasionally bends its attention to the smaller objects of life, knowing them to be often scarcely less essential than the greater. TO YOUNG HOUSEKEEPERS.

Be satisfied to commence on a small scale.

too common for young housekeepers to want to begin where their mothers ended.

Buy all that is necessary to work skillfully with; adorn your home with all that will render it comfortable.

Do not look at richer homes and covet their costly furniture. If secret dissatisfaction is ready to spring up, go a step farther and visit the homes of the suffering poor; behold dark cheerless apartments, insufficient clothing, and absence of all the comforts and refinements of social life, and then return to your own with a joyful spirit.

You will then be prepared to meet your husband with a grateful heart, and be ready to appreciate the toil and self-denial which

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he has endured in the business world, to surround you the delights of home, and you will co-operate cheerfully with him in so arranging your expenses that his mind will not be constantly harrassed lest his family expenditures may encroach upon public payment.

Be independent; a young housekeeper never needed greater moral courage than she does now, to resist the arrogance of fashion.

Do not let the A's and B's decide what you shall have; neither let them hold the strings of your purse.

You know best what you can and ought to afford.

It matters but little what people think, provided you are true to yourself, to right and duty, and keep your expenses within your means. HOUSE FURNISHING.

If you are about to furnish a house do not spend all your money, be it much or Do not let the beauty of this thing, and the cheapness of that, tempt you to buy unnecessary articles.

Dr.

Franklin's maxim was a wise one " Nothing is cheap that we do not want."

Buy what you can get along comfortably with at first.

It is only by experience that you can tell what will be the wants of your family. spend all your money, you iind that you have purchased many things that you do not want, and have no means left to get the articles you really need. If you have enough, and more than enough, to get everything suitable to your situation, do not think you must

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spend it all, merely because you happen to have it.

Begin plainly and humbly. As riches and prosperity increase it is easy and pleasant to increase in comforts; but it is always painful and inconvenient to decrease. After all, these things are viewed in their proper light by the truly judicious and respectable.

Neatness, tastefulness and sense may be shown in the management of a small household, and the arrangement of a furniture, as as upon a larger scale; and these qualities are always commendable. The consideration which many purchase, by living beyond their income, and of course, living upon others, is not worth the trouble it costs.

The glare there is about this false parade is deceptive; it does not procure to any one valuable friends or extensive influence.

The friends who flock around us in our prosperity, are generally the farthest from us when the clouds of adversity gather around us. ADVICE TO MOTHERS. I would here give a few words of advice to mothers, those who are training up families of daughters, and w rho wish not only to discharge well their own duties in the domestic circle, but to train up their daughters to make at a later day happy and comfortable firesides for their families; that they should watch guard the notions which they imbibe and with which they grow up. There will be so many persons ready to nil their young heads with false notions and

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vain fancies; and there is so much afloat in society opposed to duty and common sense, that if mothers do not watch them well, they may contract ideas fatal to their future happiness and usefulness, and hold them till they grow habits of thought or feeling.

A wise mother will have her eyes open, and be ready for case.

A few words of common, downright, respectable, practicable sense, timely uttered by her, may be enough to counteract an erroneous idea, whilst if it be left unchecked, it may take such possession of the mind that it cannot later be corrected. One main falsity abroad in this age is the notion that women, unless compelled to it by absolute poverty, are out of place when engaged in domestic affairs. Now, mothers should have a care lest their daughters get hold of this conviction as regards themselves. There is danger of it; the fashion of the day endangers it, and the care that an affectionate family take to keep a girl, during the time of her education, free from other occupations than those of her tasks or her recreations, also endangers it.

It is possible that affection may err in pushing this care too far; for as education means a fitting for life, and as a woman's life is much connected with domestic and family affairs, or ought so, if the indulgent consideration of parents abstains all demands upon the young pupil of the school not connected with her books or her play, will she not naturally infer that the matters with which she is never asked to concern herself, are, in fact, no concern to her, and that any attention she may ever bestow on them is not

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a matter of simple duty, but of grace, or concession, on her part?

Let mothers avoid such danger.

If they would do so, they must bring up their daughters from the FIRST with the idea that in this world it is required to give as well as to receive, to minister as well as to enjoy; that every person is bound to be useful, practically, literally useful in their own sphere; and that a woman's first sphere is the house, and its concerns and demands.

Once really imbued with belief, and taught to see how much the happiness of woman herself, as well as her family, depends on this part of her discharge of duty, and a young girl will usually be anxious to learn all that her mother will teach her, and will be proud and happy to aid in any domestic occupations assigned to her, which need never be made so heavy as to interfere with the peculiar duties of her age, or its peculiar delights.

If a mother wishes to see her daughter become a good, happy and rational woman, never let her admit of contempt for domestic occupations, or even suffer them to be deemed secondary.

They may be raised in character by station, but they can never be secondary to a woman. MODERN COOKERY AND HOUSEHOLD MANAGEMENT.

THE average of human felicity may not be much higher now than it has been; the world will most likely deserve its title of a " vale of tears "

to the end of time; but one consolation, and that by no means a

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small one, has become stronger and of more general circulation in the present day there is the possibility of getting dinners OFTENER.

dinners!

excellent dinners !

super-excellent dinners ! have been cooked in all ages. Thanksgiving day, Christmas and New Years have secured good cheer for Christendom. Sunday dinners retain a comfortable superiority over the rest of their brethren; but their very association with plenty of good things suggests the "spare fast" of intermediate seasons, when a household was on salted meat for months; the frugal housewife being careful to use first the portions which were a touched " and going on with the remainder, as it stood in the most urgent need of being cooked. Certainly all that has been changed Set dinner parties are less thought of than the comfort family.

The idea has been set forth and cherished that the HUSBAND and CHILDREN are entitled to as much consideration as occasional guests; and that the table ought to be set out as carefully and neatly every day as on special occasions. There is a self-respect in such a fact that goes deeper than the clean table-cloths and dinner napkins.

One of the latest attainments of civilization is COMFORT. People are beginning to make themselves comfortable with such things as they have. The one point insisted upon in all works on household management ought not to be a love of show or extravagant expenditure; but the necessity of having everything that depends on personal thought or care done as well as possible.

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The table linen must not of necessity be fine, but to be clean and well spread is indispenssble. The dinner may be of scraps, but those scraps may be made savory; and certainly the receipts and directions for turning stale crusts into delicate puddings, morsels of cold, dry meat into delicious ENTREES, leave cooks and wives without excuse for "banyan days" or hungry dinners.

Cookery is the art of turning every morsel to the best use; it is the exercise of skill, thought, ingenuity, morsel of food yield the utmost nourishment and pleasure of which it is capable.

A woman who is not essentially kind-hearted cannot be a comfortable housekeeper. A woman who has not judgment, firmness, forethought, and general sense, cannot manage her house prudently or comfortably, no matter what amount of money she may have at her command.

A woman who has not an eye for detecting and remedying disorder and carelessness, cannot keep her house fresh and pleasant, no matter how much money she may spend on furniture and upholstelry. It is not money but management is the great requisite in procuring comfort in household arrangements. But the woman with limited means may make her things as perfect after their kind as the woman with ample means, only she be obliged to put more of HEKSELF into the management; and that element of personality has a charm which no appointments made through the best staff of servants can possess.

The luxury of completeness must always depend on the individual care and skill of the mistress.

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That a thing should be perfect after its kind is all that can be required.

We are all so much creatures of imagination, that we think more of the signified than of the actual fact.

When a man sees his table nicely set out, he believes in the goodness of his dinner in a way that it would be impossible with the self-same dinner on a soiled table cloth. FOUR GOOD POINTS Essentially necessary for the management of household concerns.

These are 1st.

Punctuality.

2d.

Accuracy.

3d.

Steadiness.

4th.

Dispatch.

Without the first, time is wasted. Without the second, mistakes, fatal to our own interest and that of others, may be committed.

Without the third, nothing can be well done.

Without the fourth, opportunities of good are lost which it is impossible to recall. FOUR IMPORTANT RULES. 1st.

A suitable place for everything, and everything in its place.

2d.

A proper time for everything, and everything done in its time.

3d. A distinct name for everything, and everything called by its name.

4th.

A certain use for everything, and everything put to its use.

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REMARKS.

It may not be considered out of place to make a few remarks on the art of, as also on the principles of cookery.

For nearly all will acknowledge cooking not only to be an art, but a science as well. To know how to cook economically is an art.

Money making is an art.

Now is there not more money made and lost in the kitchen than any where else?

Does not many a hard-working man have his substance wasted in the kitchen?

Does not many a shiftless man have his substance saved in the kitchen? A careless cook can waste as much as a man can earn, which might as well be saved.

It is not what we earn, as much as what we save, that makes us well off.

A long and happy life is the reward of obedience to natural laws; and to be independent of want,* is not to want what we do not need. Prodigality and idleness constitute a crime against humanity. But frugality and industry combined moral virtue and intelligence, insure individual happiness and national prosperity.

Economy is an instinct of nature, and enforced byBible precept: " Gather up the fragments that nothing may be lost."

Saving is a more difficult art than earning.

Some put dimes pies and puddings, where others only put in cents; the cent dishes are generally the most healthy. Almost any woman can cook well, if she have plenty with which to do it; but the real science of cooking is to be able to cook a good meal or dish with but little out of which to make it.

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This is what the few receipts I have given will assist you in doing.

As to the principles of cooking, remember water cannot be made more than hot no matter how much you hasten the fire, you cannot hasten the cooking of meat, potatoes, &c., one moment. When meat is to be boiled for eating, put it into boiling at the beginning, by which its juices are preserved.

But if you wish to extract these juices for soup or broth, put the meat into cold water, and simmer The same principle holds good in baking also.

Make the oven the right heat and give it to is the true plan; attempt to hurry it, you only burn instead of cooking it done.

is one process to which I must yet allude the process of SPOILING.

Many cooks know how to produce a good dish, but too many of them know how to spoil. They leave fifty things to be done just at the critical moment, when the chief dish should be watched with an eye of keenness, and attended by a hand thoroughly expert. Therefore too much care cannot be given to any dish we may prepare, remembering that it is but half done until it is taken from the stove or oven well cooked.

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SOUPS.

Fresh meat of any kind is better for soups, for the reason that meats or fowls that have once been cooked have lost much of their sweetness. Soups should never be allowed to boil too hard, as it has a great tendency to make the meat very tough. Many persons hold to the opinion that meat should always be boiled the day before it is wanted, so that the liquor may be set aside to cool, and let the grease to tiie top and be skimmed off.

But very tine soup can be made the day it is to be used.

A beef shank, or a knuckle of veal either, make splendid soup. Proper care should always be taken to have your soups well seasoned and flavored, as all depends upon One receipt for seasoning and flavoring soups will not suit for all, as there is such a diversity of tastes; but for those who like herbs, it is well to get such as they for instance, thyme, summer savory, sweet marjorem, sweet basil, sage, or such as suit their tastes; (they can be bought in ten cent packages at any drug store;) rub them well together, and then rub them through a sieve, and bottle them ready for use at any

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I have found this a very good plan. You can keep yourself supplied at a trifling cost, and always be ready to make a palatable soup. Beef Soup.

Take the shin bone of the beef, wash it, and put it in a pot of cold water; put very little salt in, and let it boil; skim Have ready such vegetables as suit the taste, such as carrots, turnips, a little celery root; of course it takes but little of If the vegetables are not intended left in the soup, the meat should be taken out and the soup strained.

If dumplings are liked, a little milk and flour, well beaten up, and a of butter, made stiifer than for batter-cakes. Drop these dumplings in the boiling soup, let them boil from five to ten minutes; Mutton Soup.

f1*A piece of forequarter of mutton is the best for a soup piece; throw a the enough to raise the scum; let it simmer slowly; then prepare such vegetables as suit the taste; turnips, carrots, a little cabbage and onion, are very nice; a grated carrot or very little tomatoes give the soup a rich taste and color; soup may be thickened pear} barley or rice. Summer savory or thyme flavor any soup nicely. Portable Soup. Boil down any kind of meat to a jelly, season it

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highly with salt, pepper and spices or herbs; let it set away till partly cold, then pour it into a clean, new tin or earthen vessel, and set it away to congeal; it can be used as you want to make soup by cutting a portion of the jelly and adding boiling water. Vegetables can be added and as much more seasoning as is required to make it palatable.

Mock Turtle Soup.

Take a nicely skinned and cleaned calf's head, soak it in a little salt and water over night, rinse it before putting it on the iire; have a large dinner pot of cold water with a little salt, put in the head and let it boil till tender; before putting the head in the pot remove the brain, which should be thrown into a little salt and to whiten them; after the soup has been well boiled and skimmed, add pepper, salt, a little mace and cloves, and herbs,, tied up in a thin piece of muslin.

If you wish a dark soup brown the flour you use to thicken the soup with.

Before taking it up for the table add the juice of two lemons, the yolks of boiled hard and chopped.

Take up the head, cut out the tongue, which must be skinned and dressed with egg and butter sauce, and served on a dish with a garnish of fresh parsley. Chop some of the meat from the head and season, mixing a milk and flour and raw egg.

Mix well, roll into balls and fry in hot lard, and drop with the brains into the soup.

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Veal Soup.

Put a knuckle of veal into a pot of salted water with about a pound of ham.

When the meat is cooked very tender take it out, and have a small head of chopped celery, one onion, one turnip, a carrot sliced very tomatoes, a of red pepper pod, black pepper and salt to suit your taste.

Thicken with rice, vermicelli, or a thickening made of flour and butter.

Noodles are very nice in this soup, if the vegetables are removed from the soup before the noodles are dropped in. Twenty minutes are sufficient to let them boil.

Giblet Soup.

A very nice soup is made from the neck, feet and giblets of fowls, with a little veal or nice beef bone added; put these all into a pot of cold water and boil The giblets can be removed and chopped fine and put back into the soup; season like any other soup. Chicken Soup.

Have a fine large chicken, it can be put into the water whole, and then dressed for dinner, or it can be cut as for frying; in either case the chicken can be served on the table.

Put in very salt at first; remove all scum before putting in anything to the soup; have a cup of rice well washed and soaked, and any sweet herbs, a small onion, and one or two potatoes cut Chicken soup is much better if a

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little parsley is chopped and added; season with pepper and salt.

Noodles may be substituted in place of the rice,, or dumplings made of a little milk, flour and butter, and one egg; beat all well together, and make thicker than batter; drop in by the Pearl barley is very nice in chicken soup, but should be well washed and put into the soup when it is first put on. Gumbo Soup.

This is a Southern soup, and can be made in different ways.

If made as it should be, it is one of the finest soups that can be made. If it is made of okra the chickens tie young and a brown, with a few slices of nice bacon; when put them in a pot with boiling water. One must be governed by the quantity of soup that will be needed. Let the soup simmer slowly, skim well, and add pepper, sweet herbs and rice a half teacupful; if the okra is green about half at eacupful of that. If this is made in the winter it will take a little more of the it is nice with a few oysters added just before taking the soup from the The best gumbo is made of young chickens, cut up as for frying, and put in a pot of cold water, and let them come to a boil; when boiled till very tender add salt and pepper to the The gumbo is made of dried and powdered sassafras leaves, which should be gathered in the fall the frost.

One of the powder with the same quantity of flour, well rubbed together arid dropped in the soup just before it is taken up. A

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nice pot of well cooked mush should be made to eat with this soup, serving a tablespoonful in each soup plate.

Noodles for Soup.

If you wish noodles for an ordinary pot of soup one egg is sufficient; have your flour sifted, make a hole in the centre, add one teaspoonful of salt, break in one egg, and with one hand stir them gently till the egg is well broken and mixed in a smooth dough; then work it quite stiff and roll out as thin as a wafer, keeping the board well floured; it is rolled rub flour over the top and let it remain it begins to dry, then roll it up tight and with a sharp knife cut (beginning at the end) into small shreds, and open them out as soon as you cut them, sprinkling flour over them. Oyster Soup.

In making oyster soup great care should be taken not to have it made too long before it is used, as the oysters become hard and tough, and have an insipid The water be boiling; have a clean bright vessel; put in the water and a of new milk or good sweet milk; about one pint of milk to a gallon of boiling water; let it boil, then add the liquor from the oysters, butter, pepper and salt; have a dozen nice butter crackers rolled flne; if you can get it add one pint of good sweet cream, then the crackers, and last the oysters; as soon as they are heated through the soup is ready for use.

In making oyster soup for

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company it should not be made in large quantities; if convenient it should not be made in larger quantities than one gallon, as it becomes tasteless and the oysters are hard and unfit to eat.

Veal Broth.

Stew a knuckle of veal of four or five pounds in quarts of water, with two blades of mace, an onion, a head of celery, and a little parsley, pepper and let the whole simmer very gently until the liquor is reduced to two quarts; then take out the meat when the mucilaginous parts are done, and serve it up with parsley and Add to the broth two ounces of rice separately boiled, or of vermicelli, put in only long enough to be stewed tender. Winter Soup.

carrots, turnips, and the heart of a head of celery, cut into dice, with a dozen button onions boil them in salt and water, with a little sugar in it; then throw them the broth; and, when tender serve up the soup; or use rice, dried peas, and lentils, and pulp them into the soup to thicken it. With many of these soups, small suet dumplings, very lightly made, and not larger than an egg, are boiled either in broth or water and put into the tureen just before serving, and are by most persons thought an improvement, but are more usually put in plain gravy soup than any other, and should be made light enough to swim in it.

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Fish should be examined very carefully, as it is one of the most unhealthy things that can be eaten unless it is perfectly In selecting them examine the eyes; if they a life-like appearance are if the eyes are sunken and dark colored they are unfit to eat. A good way to test them is to examine the gills.

Crabs should be of a dark green color, and when the water are lively; the remark holds good with regard to lobsters. Never buy a clam or oyster if the shells are parted. If the valves are tightly closed the oyster is fresh. Boiled Fish.

Scale your first, take out the eyes and gills, draw and wash it well.

Flour a cloth, wrap the fish in it, and boil in plenty of water strongly salted. A common sized fish of any kind requires about half a teacupful of Put your fish kettle over a strong fire, and when the water boils put the fish in it.

The fish can be stuifed with a stuffing made like turkey stuffing, and seasoned very much the same; it must be sewed up with a strong thread; let it to 30 the out of the carefully, place it on your dish and send it to the egg sauce served with it; garnish with parsley. If any of the boiled fish is left from dinner it can be picked in small pieces, spiced and put into vinegar; it makes an excellent relish for breakfast or tea.

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Boiled Cod Fish.

Soak a dried cod fish over night in cold water, scrape and wash it clean, then put in on to in as much cold water as will cover it. Let it boil one hour.

Drain it on your first dish and serve it with mashed potatoes, drawn butter, and hard boiled eggs.

Baked Fish.

Secure any nice fresh fish, such as fresh cod, trout, white fish, or any of -the fresh or salt water fish; scale them and wash them clean, and let them remain in a little salt and water for a short time. Have a stuffing made of the crumbs of nice light bread a baker's loaf is preferable for its lightness put salt, pepper, butter, ad sweet herbs in; with a spoon, as the hand makes it heavy, (as it does all stuffing,) fill your fish, sew it up, put bits of butter over the top, pepper, salt, flour; put in water enough to keep it from burning, and baste it often.

For a fish of four pounds it will take about one hour to bake.

If fish is left in any quantity from a meal it makes a splendid chowder. Make egg sauce.

Fish Sauce.

Take large tablespooiiful of butter in as much flour, mix together and melt in a teacup of milk; beat the yolk of an egg, stir it in the butter and place it on the fire, stirring it all the time. Chopped parsley may be added.

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^ Cod Fish Cakes.

Soak as much cod fish as will be required for a meal; after it is fresh enough pick it, removing all the bones; mash it with equal quantities of mashed potatoes, and season with salt and pepper to your taste, adding butter and two or three hard boiled eggs, chopped very fine, one raw egg helps to hold it together.

it into flour and fry them in hot Fry them a Spiced Fish.

Fish of any kind, either boiled or baked, that has been left from a meal, is very nice spiced. Take salt, black pepper, a little cayenne pepper, two tablespoonfuls of whole allspice, mix through the fish and cover with good vinegar.

This can be made by soaking a fresh shad, or other fish, and boiling it, and when cold, picking and spicing it; but it is a very nice way to use up cold fish.

Fried Fish.

Clean your fish well, wipe it with a dry cloth, split down the back, and fry it in halves, unless the fish is too large, then make four pieces of it; pepper, salt and flour, or rub on corn meal, and have your frying-pan with.your lard in it very hot, and fry a nice light It is useless to enumerate the different kinds of fish, as this manner of frying holds good for all fish that is to be It is as nicely by setting your

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skillet or frying-pan in the oven as it is on the top of the stove; 'many think it improves the taste. Broiled Fish.

Cleanse of course, split them down the back, season with salt and pepper.

your gridiron heated and well greased; put your on and let it broil slowly.

It should be nice brown on both sides; have it well basted with butter, and lay the two sides it may assume its original shape.

Cat Fish.

This must be scalded with boiling (not hot) water, and the skin removed; cut down the back and cut in pieces as large as the hand; salt, pepper and flour each piece, and fry in hot lard to a nice brown. Some persons like it dressed with beaten egg and bread crumbs, or dipped in a batter and fried a nice brown. Fried Oysters, Select the largest for frying.

Take them out of their liquor with a fork, being careful not to disfigure them, let them drain in a colander; when well drained put them in a dish, salt and pepper them well, have ready some nice butter crackers, rolled fine, and about onethird as much corn meal, mix them well together, and dip each oyster separately into the crackers; by putting two oysters together and frying them it will be found quite an improvement.

Fry them in equal quantities

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of lard and butter.

Have the lard hot and fry a nice Do not let them burn.

Stewed Oysters* Put your oyster liquid in a stew-pan and add water according to the quantity stewed; put in pepper, and a little butter; let this begin to boil, and then add a half-pint of good sweet cream, a little rolled cracker, if liked; then throw in your oysters, let it boil up once, and take it immediately to the This way is splendid if you have the cream. Scalloped Oysters.

Take a nice tin or earthen baking dish and grease it Have ready good butter or pic-nic crackers well rolled, cover the bottom of the dish or pan first with the crackers, then the oysters, then lumps of butter over the top, then pepper and salt, next crackers and, so on, till all your oysters are in, putting butter, pepper and salt in each layer, put last a layer of crackers, with butter on top; put the oyster liquor in as you are putting it in the pan; put in water, not too hot, sufficient to cook them, set the pan in the oven and for two cans of oysters it will take about one Fried Cod Fish.

(SENATOR SAMUEL CASEY'S RECEIPT.) Take one pound of cod fish, four large potatoes, four eggs, one teaspoonful salt, and one of black pepper; cook fish and potatoes at the same time, (but in diifer-

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ent vessels,) take the bones out of the fish, peel the potatoes, hot right out of the water, mash them and the fish well together, with a tablespoonful of flour; have the eggs well beaten, and add them to the mixture with a piece of butter as large as a walnut; mix all well together, and fry in cakes, in hot lard; send to the table hot.

This mixture will be soft and must be dropped into the lard with a spoon, as it cannot be made out into balls.

It is the nicest way I have ever prepared codfish for a breakfast dish.

The water on the fish must be changed while it is boiling; once changing will perhaps be sufficient. Boiled Fish.

( SENATOR SAMUEL CASEY'S WAY. ) Take cat fish, or any good kind of fish. After cleaning it well, rub it with salt, and wrap it in a cloth not too tight; have ready a kettle with boiling water well salted; drop your fish in and let it boil well, the length of time must be governed by the size of the fish, for a good-sized fish, (say three quarters hour,) pour melted butter over it.

To Make Stewed Oysters Tender. Turn the oysters with the liquor into a convenient With a fork remove each oyster another dish, passing it as you do so through the oyster liquor, in order to wash off any bits of shell, etc.

When all have been removed, strain the liquor through a fine sieve, which will retain the bits and yellow crabs. Some

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people eat these little crabs, but I reject them from the oyster stew, as they suggest carelessness.

Put the strained liquor into the kettle with the quantity of water or milk you think proper, and set to boil.

Add rolled cracker and salt. A little mace (only a little) is a great addition, as it brings out the oyster flavor; I do not put in pepper as some guests do not it, and the color of the soup is not so good. Each person can suit his own taste by using either the black or cayenne. The clearer and whiter a soup appears, the better it relished.

I omit cracker in a dinner soup; each guest must be supplied, however, at the Keep out the oysters until all the ingredients of the soup are added, and until it thoroughly boils.

Now add the oysters.

As soon as it comes to a good the soup is ready to If you have a very rich stew a great many oysters and little soup it may be well to put only part of the oysters in at a time, waiting until the first lot have had a good scald before adding the remainder.

The idea is to give each oyster a good scald on the outside surface; it cooks them sufficiently and avoids the toughness that comes from overcooking. Treated according to these directions the oysters in a stew will be as tender as raw ones. It is very easy to spoil oysters by overdoing them. French Stewed Oysters.

Wash fifty large oysters in their own liquor; the liquor into a stew pan, putting the oysters pan of cold water; season the liquor with a half pint

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of sherry or madeira, the juice of two lemons, and a little mace.

Boil this liquor, and skim and stir it well; when it comes to a boil, put in the oysters well drained, let them get heated through, but do not boil them. Many people consider this the nicest way of stewing oysters.

Clam Fritters.

Put a sufficient quantity of clams into a pot of boiling water; when the shell opens wide take out the clams from the shells, and put them into a stew pan.

Strain the liquor, and pour about half of it over the clams, adding a little black pepper; they will not need Let them stew slowly for half an hour; then take them out.

Drain off all the liquor, and mince the clams as line as possible, leaving out the hardest parts. You should have as many clams as will make a pint when minced.

Make a batter of seven eggs beaten light, mix with these gradually a quart of and a of sifted flour; make it perfectly smooth and free from lumps; mix gradually the minced clams with the batter, and stir the whole very hard. Have ready in a frying pan some boiling lard; put in the batter with a spoon, so as to form fritters, and fry them a light brown.

Drain them well when done, and hot.

Oyster fritters are made the same way, only they must be minced raw and mixed with the batter without having been stewed. Potted Shad.

Take the backbone out of the shad, cut it in small

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pieces, then put one layer of shad, one small piece of butter, some salt, pepper, and a very small piece of clove, and allspice whole; cover with vinegar. Bake in an earthen pot, well sealed, eight hours. Six whole cloves and the same of allspice is enough for three shad; seal the cover with dough, so as to keep the air out.

Oyster Omelet.

s Strain the liquor from twenty-five large oysters or forty small ones, chop them fine, leaving out the hard Break into a shallow pan, six, seven or eight eggs, according to the quantity of oysters, leaving out half the whites.

Having beaten the eggs well, mix in the chopped oysters, adding a little cayenne pepper and nutmeg, if you like that spice.

Put three ounces of the best butter into a frying pan, let it come to a boil, pour in the omelet mixture, stir it till it begins to harden; fry it a light brown, lifting from the edge several times by slipping a knife under it. Take care not to cook it too much, or it will be tough; immediately.

This quantity will make one large, or two smaller omelets. To Pot Trout.

Take from six to eight trout, from a quarter to half a pound in weight each. Gut, scale and wipe them dry in a clean cloth. Then dispose of them in a shallow dish, about two and a half inches in depth, containing a very small portion of water at the bottom, enough to

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supply a sufficiency of steam to pass through them.

Add to them a supply of ground mace, ground black pepper, salt, and two or three bay-leaves, covering the dish over with a tin protection, and consign the same to a slow oven, to admit of the fish being steamed through. When the prongs of the fork will pass readily into them, they will be done and may be taken up. cold, remove the bay-leaves, and let them be well covered with clarified butter. Lobster Rissoles.

Extract the meat of a boiled lobster, mince it as fine as possible; mix it with the coral pounded smooth, and some yolks of hard-boiled eggs, pounded also. Season it with cayenne pepper, powdered mace, and a very Make a batter of beaten egg, To each egg allow two large tablespoonful of a of the then mix the lobster with it gradually, till it \9 stiif enough oval balls about the size of a large plum. Fry them in the best salad oil, and serve them up either warm or Similar rissoles may be made of raw oysters minced fine, or of boiled clams. These should be fried in lard. Champlain Chowder.

To four pounds fish, one pound fat pork to fry. Fry the pork gently in a bake kettle until the fat is out.

Have ready the fish to put in when the scraps of pork are taken out, one quart boiling water to every four

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pounds of fish.

Put in with the fish at the same time, pepper, salt, and a few sliced onions. Let it stew over a quick fire twenty minutes. Take off the cover then, and add one gill of milk. In five minutes take it up, and add crackers and oysters just before the chowder is done, if you wish. Stewed Halibut.

Cut the fish into pieces about four inches square, leaving out the bone; season it slightly with let it stand half an hour. Take it out of the salt, put it' in a deep dish, and scatter over it cayenne pepper, ground white ginger, and grated nutmeg; add a pint of vinegar, and a little butter rolled in grated bread. Put the dish in a slow oven, and let it cook till well done, basting it frequently with the liquid.

When nearly done, add a tablespoon of capers. Codfish Cakes A Yankee t codfish has been cooked simmered, not the day Remove the bones and mince it.

Mix it with WARM mashed potatoes, mashed with butter and milk, in the proportion of one-third codfish, and two-thirds mashed potato; add sufficient beaten egg to make the whole into a smooth If it seems dry, add a little butter. Make into cakes an inch thick, and as large round as a teacup.

Fry in pork, and serve the slices with the fish These are very nice, if we]l made.

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A Codfish Helish.

Sliver the codfish fine, pour on boiling water till it is freshened; then off water, add butter, pepper, and heat it a few minutes on the stove, but do not let it fry.

Fried Perch.

Egg and bread crumbs, hot Scale and clean the fish, brush it over with egg, and cover with bread crumbs.

Have ready some boiling lard; put the fish in, and fry a nice brown.

Serve with melted butter or anchovy sauce.

JEgg Sauce for Salt Fish.

Four eggs, half a pint of melted butter; when liked, a very little lemon juice.

Boil the eggs hard, which will be in about twenty minutes, and put them into cold water for half an hour, strip off the shells, chop the eggs into small pieces, not, however, too fine.

Make the melted butter very smoothly, and eggs, and serve very hot.

Lemon juice may be added at pleasure. Curry Fish.

Put into the pot four onions and two apples, in thin slices, some thyme, or savory, with a quarter of a pound of fat or dripping, three tablespoon fuls of one tablespoonful of sugar, and fry for fifteen minutes; then pour in three quarts of water and one pound of

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till tender; add one tablesoonful of currypowder, mixed in a little water; cut up six pounds of cheap fish the size of an egg; add to the above, and boil for twenty or thirty minutes, according to the kind of fish.

If salt fish is used, omit the salt.

If no herbs, do without, but always use what you can. Fish Sauce.

Take half a pint of milk and cream together, two eggs well beaten, salt, a little pepper, and the juice of half a lemon; put it over the fire, and stir it constantly until it begins to thicken.

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MARKETING.

CARE AND USES OF MEATS. MANNER OF COOKING DIFFERENT PARTS OF MEATS AND FOWLS. Beef Steaks.

The sirloin and porter-house steaks should always be broiled and broiled quickly. They should never be put on the gridiron till your meal is ready to serve up. Steaks should not be used the day they are cut; but if possible kept on ice a day or two, they then become tender; be governed of course by the weather in such matters.

Always put your meat in a vessel of some kind, and set that on the ice.

If the meat is put in contact with the ice it becomes looking, and loses all its richness. Hoasting Pieces.

The sirloin roast is considered the best; the next piece forward sirloin is also a good roasting The rib pieces of the forequarter are preferred by many; by removing the ribs and rolling the piece it makes a nice roast, and can be stuffed with bread crumbs and such seasoning as is used for any ordinary dressing for fowls.

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Corned Beef Pieces. The rump and and etch bone are used expressly tor corning. The flank and brisket are also good corning pieces; very many prefer the brisket, as it has a portion of the fat that is very sweet in boiled meat.

It is well for persons who can do so, to select such pieces as they prefer, and have a large jar or keg, and make their own corned beef; find it much nicer.

I have given a tried receipt for corning beef, one that I have used for years, and one that cannot fail to please. Corned beef must be boiled tender; if used hot for dinner, take what is left and put it in some flat bottomed vessel and put a heavy weight over it; put a clean board or flat coyer on, then the weight, and set it away perfectly cold, and slice thin for supper; by pressing it it becomes firm and is more like tongue. A Stuffed Flank.

Take a toge, nice, well trimmed flank, put it in salt and let it remain over night. Then wash it in cold water, and wipe it dry. Have a stuffing made as for turkey or goose, and spread it well over the meat, putting on occasionally cut strips of salt pork; season this dressing highly; roll your meat up and sew it very tight in a piece of strong muslin; put it in to boil as early as in the morning, and boil six This is delightful. Put it in a vessel and press it, leaving the cloth on till cold; put a heavy weight on, let it remain till cold. Slice very thin.

In winter

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when meat is firm and nice this makes a supper dish.

for Boiling Meat.

The old rule of fifteen minutes Jto a pound of meat, is rather too little, I think; the slower it boils the tenderer, the plumper, and whiter it will be.

For those who choose their food thoroughly cooked, (which all will who have any regard for their stomachs,) twenty minutes or more to a pouud will not be found too much for gentle simmering over a good allowing more or less time, according to the thickness of the joint; always remembering the slower it boils the Without some practice it is difficult to teach any art; and cooks seem to suppose they must be right if they put meat into a pot and set it over the fire for a certain time, making no allowance whether it simmers without a bubble, or boils at a gallop. FRESH KILLED MEAT Will take much longer time boiling than that which has been kept till it is what the butchers call ripe, and longer in cold than in warm weather. If it be frozen it must be thawed before boiling as before roasting; if it is too fresh killed it will be tough and hard.

The size of the boiling pots should be adapted to what they are to contain; the larger the pot the more room it takes upon the fire; and a larger quantity of water requires a proportionate increase of fire to boil it.

In families I would recommend block tin pans, &c., as the lightest and safest. If proper cave is

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taken of them, and they are well dried after they are cleansed, they are far the cheapest. Take care that the covers of your boiling pots tit close, not only to prevent unnessary evaporation of the water, but that the smoke may not get under the edge of the lid, and give the meat a bad taste. If you let meat or poultry remain in the water after it is done enough, it will become sodden and lose its It is very important in boiling meats to keep the water constantly boiling, else it will cause the meat to soak the water up; if it is necessary to add more water, be sure to have it boiling, skim carefully; thrown in raises the scum; always put your meat into cold water, and let it gradually heat and boil at first; never let meat remain longer in the water than you can help, better to take it up and place it in a heater, if The broth in which meat is boiled makes a most delicious soup by adding vegetables chopped fine, carrots, especially, give a fine flavor to soup. Bunches of mixed vegetables and parsly can be procured at the market, generally.

TAKE CARE OF THE LIQUOR*, In which you have boiled meat or poultry; in a few minutesyou may convert it into a most palatable soup. IF THE LIQUOR IS TOO Use only one half, saving the other half for the next day; people's tastes vary so much in regard to the flavor of soups.

Add sufiicient boiling water to the portion of broth you wish made into soup, then put in

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such vegetables and herbs as will suit the taste. Vermicelli, macaroni, or our home-made noodles may be added.

Soiled Ham.

If the ham is large, and boiled, it is much better to soak it in clear water over night, put it on to boil in cold water; when water is to be added to anything cooking, always add boiling water. Some persons think a boiled ham is much improved by setting it into the oven for a short time after you have removed the skin and before it has time to get cold. boil a whole ham, let it remain in the liquor in which it was boiled over night, it is a great improvement. Tongues.

They are much better put in brine, and then smoked. Make an ordinary brine; use a little brown sugar and a small piece of saltpetre.

Two weeks in the brine is sufficient; when taken out let them be washed off in clear, cold water, wiped dry, and hung up in a dry place, for about two days; then they may be smoked. Mutton Hams To fickle for Drying.

First take a weak brine and put the hams into it for two days, then pour off and apply the following, and let it remain on from two to three weeks, according to size: For each 100 pounds take six pounds salt; saltpetre, one ounce; saleratus, two ounces; molasses, one pint; water, six gallons; will cover these, if packed closely. The saleratus the mutton from becoming

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hard.

These, if properly selected and properly cured, are, according to my experience, equal to any dried venison I ever ate. I prefer the " corned beef brine " receipt, although there is but little difference between \ For Corned IBeef.

(MKS. WM. A, TURKEY.) Take a large dinner pot ot rain water and put in it One pint salt.

One pint brown sugar, Five cents worth saltpetre. all together, skim let it If it will bear an egg, it is all right. will cover about 27 or 28 pounds of beef. Next, take One tea cup brown sugar, One tea cup of Five cents worth saltpetre. Beat them and mix them well together, and rub each piece of the meat well with it; put the meat into your jar or keg, let it stand 24 hours; then pour over it the brine, which should be made the night before. In two weeks it is ready for use. This makes the finest corned beef I have tasted. Sugar Cured Hams.

( MRS.

S. FERGUSON. ) For eighteen or twenty hams Fifteen ounces saltpetre,

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Four ounces saleratus, Four pounds brown sugar, Eight quarts tine salt, Two quarts molasses.

Mix well together in a tub, rub the mixture well on the face of the hams, putting it all on; put them in a tight barrel.

days.

strong brine that will bear an egg, and pour over the hams.

Let them remain in the brine from live to six weeks, or till well salted; changing them once in that time, putting those that are in the bottom of the barrel on the top, so that they will not have the juice pressed out of them.

they are sufficiently salted, take them out of the brine, wash them well in warm (not hot) water, wipe them quite dry and hang them up a day or two, before being smoked. When smoked, put pepper on the joints, wrap them up in strong paper.

You can wash them with common white-wash, colored with any of the common yellow colors, or pack them in a large dry box and cover each ham thoroughly with good dry ashes. Beef and Mutton A under-done, (especially joints,) which will make the better hash or broil, is not a great fault, by some it is preferred; but lamb, pork and veal, are uneatable if not but do not overdo them.

A trivet, or drainer, put bottom of the boiling pot, raising the contents about an inch and a half from the bottom, will prevent that side

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of the meat which comes next the bottom frorp being done too much, and the lower part ot the meat will be as delicately done as the other and enable you to take out the contents without sticking a fork into your meat, which is no benefit to it.

Ribs of Beef The three first ribs make an excellent roasting piece, many prefer it to the sirloin for roasting; if the ribs are taken out and it is rolled and skewered, it be and can be filled a stuffing of bread crumbs, seasoned and flavored to the different tastes.

As the meat is more in a solid mass, it will require more time to roast it. A piece of ten or twelve pounds weight will not be well roasted in less than four or five hours. Salt, pepper and it well before putting in to roast. M^ltton Chops. Mutton chops are better broiled than cooked in any other way, and should be broiled over a rather alow fire, as the fat that cooks from them usually increases the fire.

Leg of Mutton. The leg of mutton is very nice boiled or roasted plainly, or can be stuffed and roasted.

The loin is a roasting piece. The leg is often cured as you would cure beef to dry; it has a much finer grain than the

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beef, and is more like venison. I have cured mutton legs in the corned beef receipt, and found them so like venison that you could scarcely tell the difference; they chip the meat is close and firm, and looks beautiful on table. Pork Steaks.

The best steaks are off the shoulder; the first ham steaks are considered too dry for steaks. Spare Hibs.

Spare ribs are nice if broiled well, broiled without burning.

are also nice cut up and stewed, or roasted; a pan can be well filled with the spare ribs as are cut from the hog pepper and and a well powdered sage, sprinkled over layer, and then nicely roasted, occasionally changing the pieces so that each piece can be a little browned. Many persons like this dish cold.

Sausage Meat.

Take about two-thirds of nice lean pork, and onethird of fat, chop them nicely, and season with black pepper, sage, and a little summer savory.

The best way is to make out a little cake and fry it, adding such seasoning as is needed to give it the right are sausage grinders now in use, which are a great convenience, and not costing over three or four dollars; with a trouble and care every family can grind their own sausage and season it to the taste.

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Tender-Loin.

During the slaughtering season families can live very much cheaper.

The tender loin is a very nice breakfast dish, nicely fried, with a well made gravy. The backbone, or chine, salted down for a few days, and then washed and boiled till tender, makes a good dinner.

Some persons boil cabbage, turnips and potatoes with it; it is very relishable, and makes a good wash-day dinner, giving you a variety, and very little labor in cleaning after it. figs Feet.

be thoroughly cleaned, washed, and thrown into salt water over night, then boiled till they are almost to pieces; a little red pepper pod is nice thrown in, and a few and When they are done, have a jar sufficiently large to hold them; put the feet one by one into the jar, (let them well drain first,) then have good, clear vinegar, and cover the feet with it; do not disturb them for a day or two, and then they are fit to eat.

A nice dish for breakfast is made by cutting the feet into halves, dipping them into a nice batter, and frying till they are a nice brown; the grease for frying anything should always be hot.

Shoulder and Ham. These are salted and smoked. Some rub them well with dry till they are suf-

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ficently salted, and have them smoked; others prefer a brine to the dry The weather has considerable to do with the length of time they remain in either salt or brine, if they freeze it takes longer for them to take the salt.

Curing, Smoking and Keeping Ham. To a cask of hams, say from 25 to 30, after having packed them closely and sprinkled them slightly with lie thus for three days; then make a brine to cover them, by putting salt into water, making it strong enough to bear hip a sound egg or potato; then add one-half pound of petre kand a gallon of good molasses; let them lie in brine for six weeks are then exactly right.

Take them out and let them drain; while damp, rub the flesh side and the end of the leg with finely pulverized black pepper, with a little cayenne pepper; let it be as fine as dust, and rub every part of the flesh side, then hang them up for a few days before smoking.

They can then be well, after being well wrapped in strong brown paper and whitewashed, or they can be wrapped and packed in dry ashes well pulverized charcoal mixed through the ashes is a great improvement.

My own experience has taught me that it is very much cheaper, and certainly much safer, to have your hams and all meat to smoke marked so that you will always get your own meat, and then get your butcher to smoke them for you.

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Packing Beef.

It is a very important thing to know how to keep a large quantity of beef. If you have a hind quarter of beef to put away, have it cut into steaks and roasts; take such pieces as you wish for dried beef and corned beef, put them into your brine. Have a nice, clean box, sufficient to hold your steaks and roasts, put box into a larger box and pack that with ice or snow, put a in the bottom of the large box, pack the sides tight, cover it closely; let no ice or snow touch your meat, as it draws the blood out and renders the meat tasteless; it should be kept in some dry, cool place, smoke house, or any place where it is cold and dry, a cellar is too warm and would melt the ice. To Try Out Lard.

It is much better in trying out lard, if you have a sufficient quantity to justify you doing so, to renderout the leaf fat separately the fat; cut the fat pieces, put it a clean pot over a slow fire, adding at first a little water to keep it from burning; let it cook till the cracklings are of a reddish brown; add a then strain into tin cans or stone jars; try out the other fat in the same way.

Mutton.

As beef requires a large, sound mutton must have a brisk, sharp one; wish to have mutton

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tender, it should be hung as long as it will keep, and then good eight-tooth four years' old mutton is as good eating as venison. The leg, haunch and saddle will be the better for being hung up in a cool, airy place, for four or five days at least; in temperate weather a week, in cold weather, ten days. A leg of eight pounds will take about two hours, let it be well basted. A chine or saddle, the two loins, of ten or eleven pounds, two hours and a half. A shoulder of seven an hour and a be watched and often basted.

peeled, are very nice, roasted with any of the roasting pieces. Shoulder of Mutton. May be dressed in various ways, but the most usual is to roast it nicely, and send it up with onion It is an unsightly joint, but the appearance may be improved by cutting off the knuckle, when it may be called a shield; it has more different sorts of meat in the various cuts than the leg. The bone may also be taken out, and the mutton stuffed; it is very good baked, and is frequently served upon a pudding. Leg of Mutton Soiled. To prepare a leg of mutton for boiling, trim as for roasting; soak it for a couple of hours in cold water; then put only water enough to cover it, and let it boil for or according to its weight.

cooks it in a cloth; but if the water be

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afterwards wanted for soup, that should not be done; some salt and an onion put in the water are far better. When nearly ready, take it from the tire, and, keeping the pot well covered, let it remain in the water for ten or fifteen minutes.

Cooking a Loin of Mutton. From an hour and a half to an hour and three-quarters.

The most elegant way of carving this is to cut it lengthwise, as you do a saddle.

A neck about the same time as a loin.

It must be carefully jointed, or it is very difficult to carve. The Neck and Breast Are, in small families, generally roasted The cook should crack the bones across the middle before they are put down to roast. If this is not done carefully, are troublesome to carve.

A breast piece about an hour and a quarter to roast. The Haunch.

The leg and part of the loin of mutton. Send to the table two sauce-boats of gravy; one of rich, drawn mutton gravy, seasoned high, and bruised mint to flavor; the other with plain gravy. Roast slowly and Mutton9 (Venison Fashion.) Take a neck of good four or five year old wether

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mutton, cut long in the bones; let it hang a few days, it will improve it.

Two days you dress it, take allspice and black pepper, ground and pounded fine, a quarter of an ounce each; rub them together, and then rub your mutton well with this mixture twice a day.

When you dress your mutton to cook it, wash off the spice with warm water, rub salt and a little fresh black pepper over it, dredge on flour, and put it into the stove; put hot water in the roasting pan, baste frequently.

IBeef a la Mode.

In making a la mode beef the round is generally preferred.

I can only give directions for preparing it. The size of the meat must be selected according to the number to eat it.

Every family knows about the number of pounds it will take. Select young and tender meat, cut holes entirely through the thick part, have long strips of salt fat pork, cut and rolled in a seasoning of thyme, majorum, basil, pepper, salt, half a teaspoonful of each; then open the holes already made in the beef, and draw the strips of fat onions; they can be used or not, as taste dictates. Put your meat in your pot, (or, if cooked in a stove, put it in a covered pan,) add sufficient water to cover it, and let it cook slowly three or four hours; make a rich gravy, and just before taking it out of the pan or pot, add a pint of either claret or port wine If boiled it can be taken out and set in the oven a short time; sprinkle over the top powdered crackers.

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Beef Patties.

This is a nice way to use cold roast beef. Chop tine the lean, and a -little of the fat; season it with pepper, and mace, like, or sweet herbs.

If you have any gravy left, moisten the meat with it.

Make a nice plain paste, and cut it round about the size of a plate; do not roll it too thin; cover half of each sheet of paste with the mash, but do not get it too near the edge; fold the other half of the paste over, so as to form a half moon; wet tinger in and pinch together the two edges of the paste. Prick the patties"

with a fork, put them in a baking pan and bake a nice or fry in hot fat, as you prefer.

hot.

Cold veal or cold chicken make nice patties. To Hash a Calf's Head.

Clean the head thoroughly, and boil it for a quarter of an hour.

When cold, cut the meat into thin, broad slices, and put them into a pan with two quarts of gravy; and, after stewing three-quarters of an hour, add one anchovy, a little mace and cayenne, one spoonful of lemon pickle, and two of walnut catsup, some sweet herbs, lemon-peel, and a glass of sherry. Mix a quarter of a pound of fresh butter with flour, which add tive minutes before the meat is sufficiently cooked. Take the brains and put them into hot them, and pound them well.

Add to them two eggs, one of flour, a little grated lemon-peel, and finely chopped parsley, thyme and sage; mix together with pepper and salt. Form this mixture into

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small cakes; boil some lard, and fry them in it until they are a light brown color, then lay them on a sieve to Take the hash out of the pan, and lay it neatly on a hot dish, strain the gravy over it, and lay upon it a few mushrooms, forcemeat balls, the yolks of four hard-boiled eggs, and the brain-cakes. Garnish with slices of lemon and pickles. Spoon Meats.

Calf's feet or mutton shanks make mild nourishing broth, but have but little richness or flavor of meat. To clean them, have a kettle of boiling water on the iire, and throw in the feet all at once, or in succession, as the size of the vessel allows.

Let them boil about three minutes, then take one out, when the hoofs and hairs will easily come off; loosen the hoof at the root and turn it back, scrape the hairs, carrying the knife upwards.

This must be done immediately on taking out of the boiling water, therefore only one at a time must be taken out.

Feet, and all gristly parts, require long boiling, or baking, and consume a large quantity of water in the process.

Minced Beef.

Cut into small pieces the remains of cold meat; the gravy reserved from it, on the first day of its being served, should be put into the stew-pan, with the addition of warm water, pepper, salt, and a Let the whole simmer slowly for an hour.

A few minutes before it is served, take out the meat; add to

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the gravy some walnut catsup, or a little lemon or walnut pickle.

Boil up the gravy once more, and pour over the meat.

This is a very nice way to use up any kind of cold meats or fowl.

A little curry powder may be used by those who love high seasoning. Beef and Mashed Potatoes.

Mash some well cooked potatoes, add a little cream or sweet milk, salt and black pepper.

cold beef and lay it at the bottom of a deep pie dish, with salt, pepper, butter, and a little beef gravy, which should always be saved; cover the whole with a layer of the potatoes, then another quantity of the meat, and then potatoes, and seasoning, having potatoes reserved for the top; make it higher in the middle of the dish than at the edges; put butter on the top and bake a Beef's Heart.

Get a heart of a nice young ox, wash it carefully, and with a sharp knife remove from the inside of it all sinews; lay it in salt and water, and let it remain over night; put it on very early in the morning, and till quite tender; then take out, put strips of ham fat, as in a la mode beef, cut the holes with a long, slim knife, or make them with a table steel; make a dressing with bread crumbs and a onion, pepper, salt, and any herbs preferred; fill the heart, and roll it in a dough made as for soda biscuit; roll about an inch

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thick, and secure the edges with flour, that it will not come open; put in a pan, add water, and cover with baste while roasting.

This way is very It can be pinned in a cloth and boiled, if preferred.

Make a nice gravy.

Beef Collops.

Cut the inside of a sirloin, or any other convenient piece, into small circular shapes, flour and fry them; sprinkle with pepper, salt, chopped parsley, and shalot; a little gravy in the pan; send to table with gherkin or tomato sauce. Or:

Cut thin slices of beef from the rump, or any other tender part, and divide them into pieces three inches long, beat them with the blade of a knife, and flour them. Fry the collops in butter two minutes; then lay them into a small stewpan, and cover them with a pint of gravy, add a bit of butter rubbed in flour.

Beef a la Mode.

Take a nice piece of round of beef, the size must be regulated to the size of the family, cut holes about an inch and a half apart, all through the meat; have nice long narrow strips of pork fat, and draw through the holes, (that from the fat of ham is nicest;) salt your meat and let it remain an hour or two; then put it into vinegar, (not too strong,) let it remain 24 hours have in a. stove pot a nice large piece of butter, let it get hot; put in your meat and let it brown nicely in this butter, turning it often, and watching it carefully that

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the butter does not scorch, (attention must be paid to this to have it nice;) then set the pot on the back of the stove, and pour in the vinegar in which the meat had stood night, and add pepper and cloves and let this simmer several hours till done tender; strain the liquor it has boiled in, and make gravy of it.

In cutting slices of the meat, cut it so you will have the bits of pork all through the slice of meat. is very nice for tea Beefsteak fie.

Take rump steaks that have been well hung, cut in small scallops; beat them gently with a rolling pin; season with pepper, salt, and a shalot, minced very tine; put in a layer -of sliced potatoes, place the slices in layers with a good piece of fat and a mutton kidney; till the dish; put some crust on the edge, and about an inch below it, and a cup of water or broth in the dish. Cover with rather a thick crust, and set in a moderate oven. Staffordshire Beefsteak. Beat them a little with, a rolling pin, flour and season, then fry sliced onion of a light brown; lay the steaks into a stew pan, and pour as much boiling over them as will serve for stew them very gently half an hour, and add a spoonful of catsup, before you serve.

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To Mince Beef.

, Shred the underdone part fine, with some of the fat; put it into a small stew pan, with some onion, (a very little will do,) a little water, pepper and salt; boil it till the onion is quite soft, then put some of the gravy of the meat to it, and the mince; don't let it a small hot dish with bits of bread ready, and pour the mince into it, but first mix a large spoonful of vinegar with it.

Potted Beef.

Take three pounds of beef well salted, pick out any gristle or skin that may be in it; pound the meat carefully in a stone mortar, with it becomes a fine paste; season it by degress as you are beating it, with black or pounded cloves, mace, or grated untmeg. Put in pots, pressing it down as closely as possible, and covering it about a quarter of an ii\ch thick with clarified butter. To Stew a Brisket of Beef. Put the part that has the hard fat into a stew pot, a let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few pepper corns. Stew extremely tender; then take out all the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen; or the soup alone, and the meat on a dish, garnished with some vegetables. The following sauce

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is much admired, served with the beef:

Take half a of the soup, and mix it a of ketchup, a teaspponful of made mustard, a little flour, a bit of butter, and salt; all together a few minutes, then pour it round the meat. Beef Balls, Mince very fine a piece of tender beef, fat and lean; mince an onion, with some boiled parsley; add grated bread crumbs, and season pepper, salt, grated nutmeg and lemon peel; mix all together and moisten it with an egg beaten; it into balls, flour and fry them in boiling fresh dripping. Serve them with fried bread crumbs.

Beef Steak Smothered with Cut up six onions very fine; put them in a saucepan with two cupsful of hot water, about two ounces of good butter, some pepper and salt; dredge in stew until the onions are quite soft, then have the steak broiled, put the saucepan the onions; then simmer about ten minutes, and send to the table very hot. Head Cheese.

Take a nice hog's head; have it nicely quartered and washed let it remain in salt water a few hours; then put on to boil, throw in a little salt at first, it will bring up the scum which must be removed; boil

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till the meat will drop from the bones; throw in, while allspice, and some red pod.

When done, remove from the tire, take out the meat with a ladle, carefully remove all bones; then with a spoon or stick mash up all the meat, and mix well; put in a bag, and tie, then put a weight on it, and press it; when cold remove a portion of the bag and cut slices, and The ears be cut off closely, and very carefully washed before it is put on to cook. Hoast Pig.

Take a pig that the weight is from seven to twelve let it be about five weeks old.

Have your butcher kill and clean it; a great deal depends on the way it is dressed.

"Wash it thoroughly inside and outside.

Take some nice salt pork and chop it fine; take bakers loaf bread, pour cold water on it; have some potatoes boiled and mashed fine, one large onion, plenty of pepper, salt and butter, one raw egg, and thyme, basil, summer savory and marjoram; mix all well together; salt and pepper your pig; fill it with the stuffing, and sew it up; bend the knee joints up to the body, and tie the feet close, so they will appear well when it comes to the table. Put it in your dripping pan, salt and pepper and; cut nice large pieces of the fat of a raw ham and cover the top, it prevents its browning too fast.

It should be well basted, and often. It will take about from mree to four hours to roast it Have the

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liver, lights, and heart boiled tender and chopped for the gravy.

Put a lemon in its mouth before putting it on the table.

Tripe Stewed.

Cut tripe into strips, put them in rich gravy, with a lump of butter of a hen's egg, rolled in shake until the butter is melted. Add a tablespoonful of white wine, some chopped parsley, pickled mushrooms, and a squeeze of a lemon. Shake well together, and stir until tender. Lamb to Fry.

Fry slices of lamb in lard till they are a nice brown. They are nice served on a dish of spinach, or on slices of nicely toasted bread. Calf's Head Pie.

Boil the head an hour and a half, or even longer; put it into cold water, pepper, salt, and add a part of a red pepper pod while boiling, remove the meat from the bones.

the bones again in the same liquor for an hour longer; then strain it off, and set it away till the next day.

To make the pie, boil two eggs for five minutes; let them get cold, then lay them in slices at the bottom of a pie dish, and put alternate layers of meat and currant jelly, and alternate, till the is full, sprinkling each and with a

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crust, and bake, adding the liquor ^that was strained the day before.

This makes a delicious pot pic. Mock Venison.

( MRS.

DR.

.PRICE, KY. ) Boil a quarter of mutton until tender.

(For evening companies.) Take a quarter of a pound of butter, a pint of tomato cutsup, two tumblers of blackberry or plum jelly, half tea cup of mixed mustard, (more if it is not very strong,) one bunch of celery chopped tine, (if you cannot get the celery, use the seed,) one teaspoonful of black pepper, a fourth of a teaspoonful of cayenne Madeira wine or any good cooking wine, a tablespoonful of sugar, more if the jelly is acid; stew the whole well together; the mutton -in thin slices in a chating dish, pour the it, and serve hot.

This will be sufficient for a dinner or an ordinary evening party. Mutton Sash.

Cut cold mutton into small pieces, fat and lean together; make a gravy with the bones that you have taken the meat from; put on a little water, add pepper, salt, an onion, butter, and a few potatoes cut up raw; let it till these are cooked; take out the bones; take a little of the gravy up and thicken it with flour; put in your meat and let it boil up once, stirring it well, and it is ready to be served up.

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Requires particular to roast it brown and Let the fire be the same as for beef; it should cook slowly at first, and requires to be well cooked. first put in the oven it should be well basted. It should be salted and peppered, a little flour and pieces of butter put over the top; as veal is seldom fat, it requires either butter or any nice fryings. A FILLET OF VEAL, Of from ten to twelve pounds, will require from four to five hours at a good fire; some make a stuffing, or forcemeat, and put it under the flap; it is nice left to eat cold or to make into a hash; in cooking it, let it brown nicely.

A LOIN Is the best part calf, and will take about three hours roasting; cover the kidney fat with heavy, brown paper; some cooks send kidneys to the table on buttered toast, which is eaten with the kidney and the fat, which is much more delicate than any marrow. care to keep up a good so that your meat may brown well.

A SHOULDER OF VEAL Will take from to tjiree and a half to roast; stuff it with the forcemeat, as you would a fillet of veal.

NECK, Best end, will take two hours. The scrag part is best made into a pot pie or into broth; season same as any

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of the other pieces.

If cut up nicely, it makes a nice dish of curry; put in potatoes, salt and pepper; quite tender, and just before taking up, rub together a little butter and flour to make a nice gravy; a teaspoonful of curry powder is a great improvement.

The hock and shin are used for soups. The legs, too, are good soup pieces.

The chump end of the loin and the loin are roasting pieces..

The hind leg and flank are used for cutlets, or can be used to stuff and roast. Neck pieces are generally used for stews, pot pies and curries. There are few dishes nicer than a nice dish of curried veal. Curried Veal.

\ Cut your veal into small pieces, say three or four inches long, just as you would for any other stew; nicely, put into a clean iron pot or saucepan, with water enough to cover it; add pepper, salt, a few pieces of nice salt pork, half a teacup of well washed rice, butter the size of a hen's egg, and any kind of herbs, if you like their flavor; let it cook slowly you can put in a few potatoes, they help to thicken the gravy; if it should not be thick enough, wet up a little flour, (be sure there are no lumps in it,) and turn in; then add a little curry powder, and you have a most palatable dish.

You can make nice curries frequently of cold meats, such 'as are too often thrown into the swill bucket.

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Patties.

( MRS.

N. W. BROADWELL. ) Three pounds veal, chopped very fine; one slice of salt pork; one onion, all chopped very fine; six crackers, rolled fine; a piece of butter the size of an egg; two eggs; one teaspoonful salt, and one of pepper; half a nutmeg; mix well together, form into a round loaf; sprinkle bread crumbs, or rolled cracker, over the top, with butter; bake three hours, baste while baking. It is very nice cold, sliced for supper; the pork can be left out, and more butter added, if you like. A Plain Veal Pie.

Cut the meat from an uncooked breast of veal, and stew it in a little water. Have ready a pie dish lined with paste.

Put in a of stewed veal with its gravy, and a layer of sausage meat; then veal again, and then sausage meat.

Repeat the is full.

Cover with paste, and bake it brown.

A cheap and good family pie.

Southern Stewed Veal.

Peel and boil a half dozen fresh spring onions, drain them and slice thin and comely. Put the in a stew pan, season with salt and a little cayenne; cover the veal with the onions, and lay on them some bits of fresh butter rolled in flour. Flavor with nutmeg and lemon, if you like.

This stew is very nice, and lamb or chicken will make an equally nice one.

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Cutlets To Stew.

Cut them about half an inch thick, flatten them with a chopper, and fry them in fresh butter or dripping.

When brown on one side turn and do them on the continuing to do so till they are thoroughly done, which in about a quarter of an hour. Make a gravy of some trimmings, which put into a stewpan with a bit of soft butter, an onion, a roll of lemon peel, a blade of mace, some thyme, parsley, and stew the whole over a slow fire for an hour, and then strain it; put one ounce of butter into another pan, and when melted mix with as much flour as will dry it up; stir this for a few minutes, then add the gravy by degrees till the whole is mixed; it five minutes, then strain it through a sieve and put it to the cutlets. Some browning may be added, together with mushroom or walnut cutsup, or lemon pickle. Fricandeau of (MRS.

E. GOODELL. ) Three pounds and a quarter of raw fourths of a pound of salt pork, chopped very fine; one teaspoon black pepper; a little sweet marjoram, rubbed fine; four soda crackers, powdered very (raw,) mix together with the hands, to make adhere; form ball or rub strew pounded cracker over it, place it in a pan and bake slowly two and a half hours. Slice, when cold, for tea.

is used for evening parties.

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Veal Sweatbread.

Trim a fine sweetbread (it cannot be too fresh); parit for five minutes, and throw it into a basin of cold water.

Roast it plain, or beat up the yolk of an egg, and prepare some fine bread crumbs. When the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste brush, powder it well with bread crumbs, and roast it.

For bread crumbs round it, and melted butter, with a little mushroom catsup and lemon juice, or serve them on buttered toast, garnished with egg sauce or with gravy. Veal and Oyster IPie.

a seasoning of and a quantity of grated lemon peel.

Cut some veal cutlets, and beat them until they are tender; spread over them a layer of pounded ham, and roll them round; % cover them with oysters, and put another layer of the veal fillets, and oysters on the top. Make a gravy of the bones and trimmings, or with a lump of butter, onion, a little flour, and water; stew the osyter liquor, and put to it, and fill up the dish, reserving a portion to put into the pie when it comes from the oven. Veal Loaf.

Take a cold fillet of veal, omit the fat and mince as fine as possible, mix with one-fourth pound of fat ham, chopped fine; a teacup grated bread crumbs, a grated

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nutmeg, two beaten eggs, a saltspoon of salt, and a half saltspoon cayenne; mix well together in the form of a loaf.

Glaze over with the yelk of egg, and strew over pounded cracker. Set the dish in an oven, and bake half an hour.

Make a gravy of the trimmings of or some of the gravy left when the meat was served the first day.

Heat up the gravy, thickened with the yelk of an egg dropped in just before taken up, and serve the loaf with the gravy poured round it.

Pie.

Take a shoulder of veal, cut it up and boil one hour, then add a quarter pound of butter, pepper and cover the meat with biscuit dough, cover close and stew half an hour, and it will be ready. Veal Stuffing.

half a pound of suet, put it in a basin with three-quarters of a pound of bread crumbs, a teaspoonful of salt, a quarter of a little thyme, three whole eggs, mix well. A pound of breadcrumbs and one more egg may be used, it will make it cut firmer.

Minced Chop fine the pieces of cold roast veal; heat over the gravy, or if none is left, melt a piece of butter the of an egg in a gill of hot water, it is melted, lest it become oily; when it boils, put in the

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veal and cover it, stir it several times while cooking; season with pepper and Toast a few slices of bread and lay on the dish, put the veal on the toast. Veal Patty.

( MRS. HERVEY ELLIOTT. ) Four pounds of veal, One pound and a half of pickled pork, Six crackers.

Chop the pork and veal about as iine as mincemeat; then add the eggs, well beaten, and the crackers finely rolled; season with salt and pepper to suit the Bake about two hours, occasionally basting it. Breast of Veal.

Cover it with the caul, and, if you retain the sweetbread, skewer it to the back, but take off the caul when the meat is nearly done; it will take two and a half to three hours' roasting; serve with melted butter and gravy.

Veal Dressed with White Sauce. Boil milk, or cream, with a thickening of flour and butter; put into it thin slices of cold veal, and simmer it in the gravy it is made hot without boiling' When nearly done, beat up the yolk of an egg with any nice table sauce that suits the taste; pour it gently to the rest, stirring all the time; let it just come to a boil, and it is done.

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Sandwiches, (Very Fine.) the ham or tongue very fine; add mustard, pepper, extract of celery, and melted butter to and hot water enough to make it spread. Have fresh, light bread, (or beaten biscuits,) cut thin, butter, and then spread on the prepared meat. Veal Minced.

Cut veal from the bone small pieces; put in veal or mutton gravy, pepper, salt, a little butter, catsup, if it is liked.

Put it into a saucepan, and simmer it slowly; when nearly done thicken with a little flour rubbed up with butter, stir in, giving it time to thicken Fricasseed Chicken.

Cut up chicken, and boil with a slice or two of pork in sufficient water to cover, till quite tender. Fry some pork, and when cooked a little, drain the chicken and fry with the pork till quite brown. Then take out, and pour the broth into the frying pan, with the pork fat, and make a gravy thickened with browned flour; season well with butter, and put the chicken into the gravy.

Be sure and have the fat quite hot when the chicken is put in, so it will brown readily. Roast Turkey.

See that your turkey is washed and free from all small feathers; examine the inside well that nothing is left there that ought to be removed; remove the craw

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and wind pipe, that is often carelessly left in.

a stuffing as for " roast pig," if it is liked, if not, any plainer dressing will do; fill your turkey, and sew it up.

Salt and pepper to your taste, dredge on put bits.of butter on the top. A turkey of ten pounds will take about three hours to cook. It should be well basted and kept from blistering, if it blisters it is cooking too fast.

Turkey should be cooked very thoroughly, if it browns to rapidly, put a paper of three or four thicknesses over it.

The giblets be put on early and boiled very tenderly, and then chopped as fine as it can be chopped and the gravy made of it.

the gravy, take the giblets after they have been chopped, put pepper, salt and butter, and dredge in it thick enough.

your turkey is removed from the pan, pour in sufficient gravy from the pan on the giblets, and boil it. Hoast Goose.

A goose should be roasted in the same manner as a turkey.

It is better to make the stuffing with some mashed potatoes; always an onion, as a goose is' not good without it, (the onion can be omitted in a turkey.) Put salt, pepper, butter, and a little sage; stuff and roast like goose a rare, is a matter of taste.

Apple sauce is good to eat with goose. Roast Ducks.

Ducks should be, as well as all other fowls, washed with great care; they should be wiped dry and singed

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well, then wiped again. They should be stuffed with a stuffing as for goose.

A pair of ducks will cook in about an hour.

Baste them dredge them well with flour to make them brown. Canvass back ducks are generally cooked without stuffing. Egg Frizzle.

Pour boiling water on to dried beef, that has been slivered very tine; change the water a time or two, if the beef is too salt, then pour off the water, and frizzle the beef in butter.

When done, break in two or three eggs, and stir till the egg is hardened. This may be done without the egg, if preferred. Sauce for Roast Beef or Mutton. horseradish on a bread grater into a basin; then add two tablespoonsful of cream, with a little mustard and salt; mix them well together; then add four tablespoonsful of the best vinegar, and mix the whole The vinegar and cream are both to be add a This is a very line sauce, it may be served in a small tureen. Croquettes.

are a sort of mince meat dumpling. some cold veal, chicken, lobster, or tender cold beef, chopped tine.

Put a half tablespoon butter in a saucepan on the tire.

When melted, put in a piece of onion tine; fry a little; add half a tablespoon of

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When it browns put in the minced meat; it steadily, and add salt and pepper. Then add a gill and a half of broth, and set the pan a little off the tire to simmer.

Chop three stalks of parsley fine, and mix it on the fire, stirring all the time. Then break in two eggs, stirring faster; in two or three minutes take it from the fire and set it to cool. Thus far has occupied about ten minutes. the meat is cold, sift some flour on the board; take a lump of the mince the size of an egg, or larger, roll it in the fine flour, dip it in a cup of beaten eggj drain and it in crumbs; have a quantity of boiling suet, or drippings in a frying pan, and fry the croquettes in them for a couple of minutes, till brown. Put in a colander, and let the fat drain off. An Economical Dish.

Steam or boil some mealy potatoes; mash them together with some butter or cream, season them, and place a layer at the bottom of the pie dish; upon place a layer of finely chopped cold meat, or fish of any kind, well seasoned; then add another layer of potatoes, and continue alternating these with more chopped meat until the dish is filled.

Smooth down the top, strew bread crumbs upon it, and bake until it is brown.

A very small quantity of meat serves in this manner to make a nice, presentable little dish. A sprinkling of chopped pickles may be added, if convenient, and when is employed, it eats better if first beaten up with raw eggs.

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Stew.

Cut into pieces two or three pounds of the lean of fresh, tender beef, veal or pork, and peel and slice a quarter of a peck of ripe' tomatoes; season the whole with a little pepper and Put the whole into a stew pot, and cover it close, opening it only occasionally to see how it is cooking. Put no water to stew, the juice of the tomatoes is enough liquid. When the tomatoes are dissolved, stir in a piece of fresh butter dredged Let it stew about a of an hour longer.

When the meat is done through, have ready some bits of very dry toast cut in a threecornered shape, leaving the crust off.

Dip the toast for a moment in some hot water, butter it, and stand it up around the inside of a deep dish. Fill in the stew and serve hot.

Potatoes Roasted under Meat. Half boil large potatoes, drain the water from them, and put them into an earthen dish or small tin pan, under meat that is roasting, and baste them with some of the dripping.

When they are browned on one side, turn them and brown the other, send them up round the meat, or in a small dish. For a French Pot an Feu. Put into a large earthen pot or pipkin six pounds of good fresh beef, and four quarts of water. Set it on a slow fire, skim it when it simmers, and when nearly

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boiling add one teaspoonfnl salt, half a pound of liver cut in pieces, and some black pepper; add two or three large carrots sliced, four turnips pared and quartered, eight young onions peeled and sliced thick, two onions roasted whole, a head of celery cut up, a parsnip sliced, and six potatoes pared and quartered; also a bunch of sweet herbs.

Let all boil slowly and steadily, skimming well; let it simmer live or six hours. Lay some large slices of bread in the bottom of a tureen, pour the soup upon it.

This is a very good, plain dish. 9 Plain Family Irish Stew.

Take about two pounds of scrag or neck of mutton; divide it into ten pieces, lay them in the pan; cut eight potatoes and onions in slices, season with one teaspoonful and a half of pepper, and of salt; cover all with water; put it into a slow oven for two hours, then stir it all up well, and dish up in deep dishes.

If you add a little more water at the commencement, you can take out when half done a nice cup of broth.

Sow to Cut a Chicken to Fry.

a sharp knife to begin with; then cut the wings off first; then the legs, cutting them carefully and neatly; throw each leg toward the back of the chicken and sever it from the body through the hip joint; next cut the chicken through the back; remove the lower portion of the back, then the neck

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cutting it off through the rib joints; leaves the breast piece, which should be cut in two lengthwise. A chicken cut up in this way looks much neater than to cut it in any other way. The leg can be cut in two pieces, making it more handy to at the With care, and a little practice, this art may be easily learned.

Stewed Habbits.

Cut the shoulders rabbits, and throw them into a little salt and water to draw out the blood; when ready, cut them in pieces and put them in a pot with water enough to cook them; wash and peel some nice potatoes and cut them in pieces, and put in with the rabbit; let it stew till the rabbit is cooked very tender; then take flour and butter and rub them well together, and stir in; boil up it makes a nice gravy; pepper and salt to suit the taste. Rabbit Pot Pie.

Prepare the rabbits by cutting them up and putting them into a little salt and water; let them remain till cleansed from all blood spots. Make a dough, not too short, and if you wish a boiled pot pie, put in your rabbits and potatoes intermixed with pieces dough, that should be rolled out about half an inch and cut in oblong pieces; put in the dough alternately with the potatoes and rabbits; put salt, pepper and butter, and water enough to cook it and make the gravy;

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put a crust on the top of the pot; let it boil slowly, and if you wish the top crust browned, heat a griddle or cover and put on till it is brown. When your dinner is ready to serve, have your or platter off the top crust, and with a ladle dip up the rabbits; the gravy will be thick enough, unless was too much water put in. all. is out, pour in your gravy and put on the top Pot pies are made the same way to be baked. Chicken, pigeons, squirrels and quails are made into pot pies, the same directions answering for all.

Care should be taken not to put to put too much water, and there quite enough to cook the pie, leaving enough to make enough gravy or the pie will be very dry. All such pies or stews should be well seasoned.

Broiled Rabbits.

the hind quarters rabbit and vpound them well; salt and pepper, and have your gridiron well greased and heated; put them on and broil slowly. and send to the table hot.

The butter should be melted in a pan, with a little sprinkle of flour and a good deal of pepper.

Put the rabbits in a at a time, and with the pounder mash them into the butter. Broiled Quails.

These are the nicest of birds, and require great care to have cooked.

are considered

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best when nicely broiled. Each quail should be picked over carefully, then they should be pounded slightly with the steak pounder, to break the bones and give them an opportunity to broil. A very nice way to serve them is to toast bread a light brown, and butter each piece well; lay a bird on each piece of the toast, and pour the butter in which they were dipped over the whole.

If the toast is not liked, serve without. Potted Rabbit.

Take very young fat hares or rabbits; wash and soak them in salt and water; then take them out water and wipe quite dry; pepper, salt, and flour them well, and fry them nicely in hot lard; then take them from the stove and put them in a stone jar; the gravy, be made chicken gravy, over them, adding one pint of boiling water; set this jar, which must be covered tight, in the oven, and let it remain about an hour and a The English think this a choice dish, and add one tumbler of good port wine. Stewed Prairie Chidden. Out the chickens in pieces, wash and pick off all feathers; put them in a pot, with just enough to cook pepper and butter. Make a nice gravy of flour and butter, and stir in just before taking them up. Prairie chickens, if young, are splendid broiled.

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Fried Chickens. is one of nicest ways that chickens can be cooked, and is no way that requires more attention.

If chickens are killed and picked at home, they should not be allowed to remain in the boiling in are scalded; be picked as quick as possible, and then as soon as they are thoroughly cleaned, throw them into cold water till you are ready to cut them up ready for frying.

Each piece should be salted and peppered, and dredged with flour; have the lard hot, and all the pieces are in, cover a tight fitting let it fry a gravy by putting a little flour in the skillet, (after you have taken up the chickens.) Pour in boiling water and then a little milk or cream; pour gravy over the chickens, or serve in a gravy boat. Chicken Salad. For two chickens, take The yolks of eight hard boiled eggs, One small teaspoonful of One-half of a teaspoonful of cayenne pepper. One-half a wine glass made mustard, One wine glass and a half of vinegar, Two wine glasses of sweet olive oil.

As much celery as is chicken.

The chicken can be chopped very tine, or in larger pieces, as taste may dictate; celery tine; chop tine, mix the chicken; then add the

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celery and other ingredients; add more vinegar, if too dry, and black pepper.

To tins quantity about eight sized pickles may be chopped tine and added, many think them an improvement. Mayonaise.

A SUPPEK DISH.

Six hard boiled eggs, (yolks only,) Four tablespoonsful mixed mustard, One teaspoonful sugar, Ten tablespoonsful of vinegar, Ten tablespoonsful of rich cream, One teaspoonful celery seed. fowl, or delicate meat, and lay in the above mixture two or three hours before tea; wash lettuce and put on ice; just before tea is ready lay alternate layers of meat and lettuce, leaving lettuce for Pour dressing over the whole. Smothered or Baked Chickens.

Your chickens should be large and fat; split them down the back and put them in your dripping pan; pepper, with plenty of butter put over the top; set them in the stove, with water sufficient to cook This is baked chicken.

If you wish them smothered, cover a closely fitting pan over them, and let them cook slowly; put flour over the top before you put them in the stove. Make gravy with flour in the dripping pan in which they are cooked.

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To Cook Calf's or Beef's Liver. Cut the slices half an inch thick; put in a pan and pour over them it becomes white; pour off the water; salt, pepper, and flour each slice, and fry in hot lard; turn often, that it may not become hard when done; take up on your dish; shake skillet; add a salt and pepper, and sweet milk enough to make a nice, thick gravy; let it boil up once and liver.

remove the skin from the liver before frying it.

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VEGETABLES There is nothing in which the difference between an elegant and an ordinary table is more seen than in the dressing of vegetables, more especially of greens.

They may be equally as fine at first, at one place as at another, but their look and taste are afterward very different, entirely from the careless way in which they have been cooked.

are in greatest perfection when in greatest plenty when in full season.

By season, we do not mean those early days, that luxury in the buyers and avarice in the sellers, force the various vegetables; but the time of year in which, by nature and common culture, and the mere operation of the sun and climate, they are in most plenty and perfection. Potatoes and peas are scarcely worth eating before mid-summer.

Unripe vegetables are as insipid and unwholesome as unripe fruits.

As to the quality of vegetables, the middle size are preferred to the largest or the smallest; they are more tender, juicy, and full of flavor just before are grown; freshness is their chief value and excellence, and I should as soon think of roasting an animal alive as of boiling a vegetable after it is dead.

The eye easily discovers if they have been

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too long.

soon lose their beauty in all respects.

Roots, greens, salads, etc., and the various productions of the garden, when gathered, are plump and firm, and have a fragrant freshness no art can give them again; though it will refresh them a little to put them into cold spring water for some time before they are dressed.

TO BOIL THEM In soft water will preserve the color best of such as are green.

If you only have hard water put to it a teaspoonful of soda.

TAKE CARE TO WASH t And cleanse them thoroughly from dust, dirt and insects.

This requires great attention. Pick off all the outside leaves; trim them nicely; lay them in a pan of clear, cold water, with a little salt in remain an hour at least before cooking. TO HAVE VEGETABLES DELICATELY CLEAN, Put on your pot with sufficient water and a little salt; make it boil and skim it perfectly clean before you put on greens of any kind to cook. not be put in till the water boils briskly. The quicker greens boil the greener they will be. WHEN VEGETABLES SINK to the bottom pot are generally done if the water has been kept boiling them up immediately or they will lose their color and goodness; drain off all the water before sending to the

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This branch of cooking requires the most vigilant attention.

If vegetables are a minute or two too long over the tire, they lose all their beauty and flavor. If they are not thoroughly boiled tender, they are very indigestible.

TO PRESERVE OR GIVE COLOR in cookery, many dishes are spoiled; but the rational epicure who makes nourishment the main end of eating, will be content to sacrifice the shadow to enjoy the substance.

Once for all, take care that your vegetables are fresh; for the fishmonger often suffers for the sins of the cook, so the cook often gets undeservedly blamed instead of the green grocer. Peel enough good sized potatoes for a meal family; grate on a coarse grater, and stir in from three to five eggs; then add a little flour more eggs will not hurt them; stir. well, and fry in hot lard, and, if tried once, my word for it, they will be tried again and often. There are few articles in families more subject to waste, both in paring, and being actually thrown away, than potatoes; and there are few cooks but what boil twice as many potatoes every day as are wanted, and fewer still that do not throw the residue away as totally unfit, in any shape, for the next day's

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meal; and yet, if they would take the trouble to heat up the despised cold potatoes in many or any of the various dishes recommended, they would find a cheap and very agreeable appendage to either the breakfast or dinner table.

We are all potato eaters, (and esteem them beyond any other vegetable,) yet few know how to cook them well.

Plain Boiled Potatoes. Put them into a saucepan with scarcely to cover Directly the skin begins to break, lift them from the fire, and as quick as possible pour off every drop of the water. Then place a coarse (we need not say clean) towel over them, and return them tcrthe fire again until they are thoroughly done and quite dry.

salt should have been added to the water before boiling. of course, be used that they do not scorch or burn. to Mash.

These should be boiled in the same manner as the above directions; peeled, and mashed till there are no lumps of the potato left; salt to the taste; butter the size of an egg for about a dozen potatoes; a little good sweet cream or new milk; mash well together and serve while hot.

Mashed May be put a pie plate of tin or earthenware,

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smoothed over the top till quite round; make a hole in the centre, put in a lump of butter, and set it in the stove and let it brown Some persons beat up the yolk of an egg and put over it, this is a matter of fancy altogether. Baked Potatoes.

Wash very clean your potatoes, cutting a small piece from each end, by so doing the steam or heat escapes, and the potatoes are more dry and mealy. Do not let let them remain in the oven to get too hard and dry; judgment should be used to have them just done in time to serve, as they will be spoiled if they remain long in the oven.

Potatoes Fried When nearly boiled enough, put them into a stew pan with a bit of butter or some clean beef drippings; shake them about often to prevent burning, till they are brown and crisp; clear them from the fat. It will be an improvement if they are floured and dipped into the yolk egg, and rolled in finely sifted crumbs.

Tomato Omelet.

Select your tomatoes; pour over them boiling water to remove the skins; then chop them, and put them in a saucepan without any water; put one or two onions chopped fine, a lump of butter the size- of an egg, pep-

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per and salt to the taste; cook slowly, and till they are pretty well cooked; then have ready the yelks of two eggs, well beaten, with half a teacup of sweet cream, and pour this into the cooked tomatoes, just before you take them from the stove, stir well; do not leave this on the stove after the eggs are stirred in, else the eggs and cream will curdle.

Escolloped, Mash potatoes in the usual way; then butter some nice, clean scollop shells, patty pans or saucers; put in your potatoes; make them smooth at the top, strew some bread crumbs over them; rub, or pour, over each a little melted butter; set them in the oven to brown; when done, take them out and turn them over, and if the under side is not browned, set them again into the oven a few minutes.

Saratoga Fried Potatoes.

Peel and slice large, nice potatoes, slice them very thin; have a kettle with lard, and when it boils, put in a portion of the potatoes, and fry them a light brown; keep moving them about till they are crisp; take them from the lard with a skimmer, let them drip free of the lard; send them to the table hot; salt may be added after they are taken up, or they can be salted before frying.

When they are used in winter for breakfast, they should be prepared over night and thrown salt water; in the morning, dip them from the water; lay them in a clean, dry cloth, and wipe off all the

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water, then fry them as above. This way of preparing them over night in winter is better, as the mornings are so very short, and it takes considerable time to prepare them.

This way is preferred to almost any other way of frying potatoes.

It would not do for an every day dish, as it takes considerable lard, and would be rather expensive at the end of a year. Potato Fritters.

( MBS. RYAN. ) Three eggs, one quart sweet milk, and a little flour; rub in the flour with the eggs, salt to the The batter must not be too add well mashed potatoes; have a little lard in a skillet, it must be hot, and drop the mixture in by spoonsful in small cakes; fry a light brown.

They must be eaten hot.

Plain Fried Potatoes.

Potatoes can be par-boiled, and the skins removed; then sliced and fried, for breakfast or dinner; and the potatoes left from dinner, put away carefully, are nice sliced and fried. French Batter for Frying Vegetables.

Moisten a flour with water, and add to it a small quantity of salt, a tablespoonful of olive oil, and a spoonful and a half of French brandy; beat up the mixture thoroughly, and when you are ready to use it,

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beat into it the white of an egg previously beaten to a strong froth.

batter may be used for frying sweet entremets, in case sugar must be put instead of Potato Snow.

Pick out the whitest potatoes, put them on in cold water; when they begin to crack open, pour off the water and put them in a clean saucepan before the fire till they are dry, and fall to pieces; rub them through a wire sieve on the dish they are to be sent to the in, and do not mash but remain as they fall from the sieve. They should be salted, of course, while they are boiling. Squash.

Gather the summer squashes when young and tender.

If the scallop, the seeds will do no harm; cut it in quarters, and boil in a bag until tender; squeeze out all the water, and season with salt and butter; pepper can be added at the table. Turnips Should always be boiled whole, and put in much after either carrots or parsnips, as they require less boiling. When used in stews, they are cut into small pieces the size of dice, or made shapes with a instrument to be found at all cutlery shops. They may be mashed in the same manner as parsnips, but some per-

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sons add the yelk of a raw egg or two. They are also frequently made into a puree to thicken mutton broth. String Beans.

Gather them while young enough to break crispy; break off both ends, and string them; break in halves, and boil in water with a salt, until tender; drain free from water, and season with butter. Succotash, or Corn and Beans. If old beans are used, they must be soaked night, and parboiled in two waters before putting in the pork.

The corn should be added to the beans and pork about fifteen minutes before the hour for serving the dinner.

It is well to boil the cobs with the beans and last Remove them before adding the corn.

For using beans not fully ripe, one change of water is sufficient; the pork can be parboiled at the same time.

Beans for succotash should remain whole; care must be taken that they boil gently, so as not to break them.

Considerable is generally used in boiling the beans, that no more need be added when the corn is put in; most persons considerable soup in this dish.

Families can be governed by taste in this.

Dish the corn and beans in a deep dish with the broth, and season with butter and a very little salt; use no pepper, if any person desire it, it is easily added.

Serve the pork on a platter, after taking off the and dotting it with pepper, by dipping the

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finger in ground pepper and pressing it on the Tomato Stew.

ripe tomatoes, scald, peel and quartei them, and sprinkle them with a little salt and pepper.

Put in a stewpan some thin, tender beef steaks, lamb or mutton chops.

Bury the meat in the tomato, and add bits of fresh butter rolled in flour and sugar, if you do not like the acid of the tomatoes; add a chopped onion or two, if you like it. Cook slowly till the meat is done and tomatoes all dissolved to a pulp. Add no water to this stew. A very wholesome dish. Sweetbreads and a^llifiowers.

Take four large sweetbreads and two cauliflowers. Split open the sweetbreads and remove the gristle.

Soak them awhile in lukewarm water; put them into a saucepan of boiling water, and set them to boil ten Afterward lay them in a pan of cold water to make them firm.

The parboiling is to whiten and the cauliflowers.

Put them in a broad stewpan with the sweetbreads on them; season with a little cayenne and a little nutmeg add water to cover them. Put on the lid of the pan and stew one hour.

a quarter of a pound of fresh butter and roll in two tablespoons of add this with a teacup of milk to the stew, and give it one boil up, and no more. hot, in a deep dish. This stew will be found delicious.

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To Stew JRed Cabbage. Slice a small, or half a large red cabbage, wash and put it into a saucepan with pepper, salt, no water but what hangs about it, and a piece of butter; stew tender, and when going to serve, add two or three spoonsful of vinegar, and give one boil over the Serve it for cold meat, or with sausages on it.

Fried Egg Plant.

Peel the egg plants, slice them thin, sprinkle a little salt over them,* and let them remain half an hour; wipe the slices dry, dip them into beaten yelk of egg, then into grated cracker, and fry them a light brown in boiling lard, seasoning them slightly with pepper while they are cooking. Another way is to parboil the egg plants, after they are peeled, in water with a little salt, then slice thin, dust them with corn meal, flour, or corn starch, and fry them brown. Green Corn Dumplings, ' A quart of young corn grated from the cob, Half a pint of wheat sifted, pint of Six tablespoonsful of Two A saltspoonful of A saltspoonful of pepper, for frying.

Having grated as tine as possible sufficient young fresh

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corn to make a quart, mix with it the wheat flonr, and add the salt and pepper. Warm the milk in a small saucepan, and soften the butter in it.

Then add them gradually to the pan of corn, stirring very hard, and set it away to cool.

Beat the eggs light, and stir them the mixture when it has cooled.

Flour your hands and make it little dumplings.

Put into a fryingpan a sufficiency of fresh butter, (or lard and butter in equal proportions,) and when it is boiling hot, and has been skimmed, put in the dumplings, and fry them ten minutes or more, in proportion to their thickness.

Then drain them, and send them hot to the dinner table.

Green Corn in Winter.

Take tender green corn, (sweet corn is best,) boil it ten minutes.

Then cut it from the cob and dry it in the sun.

Corn preserved in this way will keep for years, and will be perfectly fresh when brought on the To prepare for use, cook it until tender in as little water as possible. When nearly done, add milk, butter and salt to taste. Tomato Pudding.

Pour boiling water on tomatoes, remove the skins; put in the bottom of the pudding dish some bread crumbs, them slice the tomatoes on them, season sugar, butter, pepper and salt; add some more bread crumbs, then the sliced tomatoes and seasoning; and if

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the tomato does not wet the bread crumbs, add a little Then, for a small pudding, beat up two eggs, and pour over the top. Bake about twenty To Broil Tomatoes.

Wash and wipe the tomatoes, and put them on the gridiron over live coals, with the stem down.

side is brown turn them and let them cook Put them on a hot dish and send quickly to table, to be there seasoned to taste. To Bake Tomatoes.

Season them with salt and pepper; flour them over, put them in a deep plate with a little butter, and bake in a stove.

Fricasseed Egg Plant. Having peeled and sliced the egg plants, boil them in a saltspoonful of salt, until they are thoroughly cooked.

Drain off the water, pour in sufiicient milk to cover the slices, and add a few bits of butter rolled in flour; let it simmer gently, shaking the pan over the fire till the sauce is thick, and stir in the yolks of two or eggs just before it is served.

Beets.

These should be, as all other vegetables be, gathered, carefully selected, well washed, and

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they should be put into cold water. In cutting off the tops, do not cut too closely, or you will lose the rich, red color.

They should be salted while boiling, and taken up and thrown a few moments into' clear, cold water, the skin will then slip off easily; slice them thin, and dress with butter and pepper; vinegar, if it is preferred. Parsnips.

These are a nice winter vegetable, and are very nice boiled and 'dressed with butter, pepper and salt. should be sliced lengthwise. A very nice way is to have butter hot in a skillet, and lay each piece in the butter, and fry, turning over, that both sides may be browned. The Early York is a nice summer cabbage, and should be boiled with nice salt pork or corned beef, or a piece of brisket, is nice, and makes a good family dinner. Asparagus young, and freshly cut; in a litt)^ salted water; they should be tied carefully before putting in the water; nice bread toasted, if it is liked way;) up, cut string, pour over the toast, if used, and if not, dress it with melted butter.

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~Peas.

peas in salted water, and dress with butter. Some make a drawn butter, and some put cream and butter; all tastes are not alike.

In the manner of cooking, that must be left tastes of those who are to eat them; but one thing should always be looked carefully to, that is to be sure they have not lain in the market for a week or more; they are not only unfit to eat, but are very unhealthy. String Beans.

These should always be gathered fresh; string them, by breaking oif both ends and pulling off the string is on side; they should then be broken. Always boil bacon with these. To Preserve Mushrooms. To each quart of mushrooms allow three ounces of butter, pepper and salt to taste, the juice of one lemon, clarified butter.

Peel the mushrooms, put them into cold water, with a little lemon juice; take them out and dry them very carefully in a Put the butter -into a stewpan capable of holding the mushrooms; it is melted, add the mushrooms, lemon juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but be careful in not allowing them to the stick to the bottom

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of the stewpan.

When done, put them into pots, and pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being covered over.

To re-warm them, put the mushrooms into a stewpan, strain the butter from them, and they will be ready for use. Mushrooms Stewed in Gravy.

One pint of mushroom buttons, one pint of brown gravy, of a teaspoonful of grated nutmeg, cayenne and to Make a pint of brown gravy, cut nearly all the stalks away from the mushrooms and peel the tops; put them into a stewpan, with the gravy, and simmer them gently from twenty minutes to half an hour. Add the nutmeg and a seasoning of cayenne and salt, and serve very hot. Baked Sweet Potatoes. Wash them perfectly clean, wipe dry, and bake in a quick oven, according to their half an hour for ones, and three-quarters to an hour for larger ones.

Let the oven have a good heat, and do not open any more than necessary to turn them, until they are done.

Roasted Sweet Potatoes. Having washed them clean and wiped them dry; cover them ashes, and then with hot coals; watch them closely that they do not burn. (This can

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only be done when yon burn wood, and can be done in the hearth of the stove.) Soiled Sweet Potatoes.

Wash them clean, put them in a pot or stewpan and boiling water over to cover them; cover the pot close, and boil fast for half an hour or more, according the try them with a fork; when done, drain off the water, take off the skin and serve. Fried Sweet Cold sweet potatoes may be cut in slices, across or lengthwise, and fried in hot lard or butter. Summer Squash.

Squashes to be tit to eat, must be fresh, if they are not, the outside will be crisp when cut with the nail.

Cut them in small pieces, and if not very tender, pare off the outside skin, scrape the seed from the inside; wash them and put them in a saucepan and cook tender; add salt to make them palatable. After they are cooked well, let them cook down slowly till all the water is all cooked out and they are thick; then dress butter and pepper; put them in a dish; smooth them over the top, and they are ready for the Young Beets.

pulled young beets; break the tops

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from them, pick from them all the withered leaves, and put them with the beets into a pot of hot water; cover it, and fast for half an hour, or longer, if the beets are large; then take the tops into a colander, and press all the water from them; take the beets into a pan of cold water and rub off the skin with the hand: put the pressed tops dish, slice the beets over them; make a small cup of vinegar hot, with a bit of butter the size of an egg; add and pepper to the taste; add a teaspoonful of made mustard, if liked.

If the stalks of beet tops are long, cut them from the beets and the leaves, tie them in bunches and boil, and serve like asparagus. Greens and Sprouts.

sprouts, young beet tops and the green, young turnips, are boiled with salt meats or in salt water.

Spinage.

Spinage should be carefully picked over and well washed, and let remain in cold water till ready to cook; and salted; put in spinage, and do not let it boil more than twenty minutes.

When time to serve, drain in a colander all the water has drained off; then dress with butter and Another way to dress to drain it as dry as you can, and put it in a chopping bowl, chop it very line indeed; have ready eight or ten hard boiled

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eggs, chopped as tine as you can chop them; mix the the eggs well through the spinage; put butter and pepper.

It to be returned stove and warmed again before putting it on the table. Slaw.

Two eggs, well beaten, One teaspoonful dry mustard, One teaspoonful sugar, One-half teaspoonful flour, One-half teaspoonful black pepper, A little cayenne, Three-fourths of a teacupful vinegar, Three-fourths of a cream or new One-half teaspoonful celery seed. Mix and beat all well together, and place the mixture in a another vessel containing boiling water till it is the consistency of thick cream; stir well; pour hot over cabbage.

Hot Slaw.

Cut the cabbage with a slaw cutter, or very tine with a knife; put a little vinegar, butter, pepper and salt, into a skillet, let them get hot; put in your cabbage, and when heated thoroughly, add a little cream, if you have it, and dish up. It is nice without cream.

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To Sake Beans.

Boil the beans, (of course the quantity must be regulated by the size of the family,) say one quart in two or three quarts of till they begin to crack open; put in a teaspoonful of soda while they are boiling; when ready to bake, drain off all the water in which they were cooked; then put them in a pan large enough to hold them, and a piece of nice, fat salted pork which will weigh one or two pounds; score the pork across the top and settle it in the middle of the beans; cover all with water, and two tablespoonsful of molasses or sugar, and bake in a moderate oven two Do not forget the sweetening, or you will not have Yankee baked beans. Corn, for boiling, should be grown, but young and tender.

When the grains become yellow, it is too old.

Strip off the leaves and all the silk; some leave the inner leaves and pull them up over the corn before putting it in the water; have plenty of water; add salt, and let the pot boil briskly for half an hour. Hotniny.

the hominy clean, two or waters; then put it into a pot, allowing two quarts of water to one quart of hominy; let it boil slowly three or When done, take a portion up in a dress with butter, and serve hot. The rest can be put

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away, to keep and be used the next day; add salt while it is boiling.

Hominy is very nice fried as a breakfast dish. Cucumbers.

Have them fresh gathered; pare them and lay them in water till near dinner; slice them very thin; pepper, salt, and vinegar to the taste. Salsify.

Scrape the salsify roots, and wash them in parboil them, and if preferred, cut in slices and fry. The nicest way is to boil tender, and add and If exposed to to the air it will turn blackish. Com on the Cob.

Corn to boil should be young and tender; remove the husks, and carefully take off all the silk; have a pot of boiling salted for the and boil from twenty minutes to three-quarters of an hour, according to the age of the corn. ANOTHER WAY TO COOK COEN. After removing silk and husks, cut the corn from the cob, but do not cut too closely into the cob, but take a knife and scrape it down; cook it all the water is cooked out, then dress it with pepper, salt and butter.

It is also good to cook in this way, ad-

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ding tomatoes, and is a very nice dish baked in the stove, adding butter and bread crumbs as you put it in the pan.

Celery.

Pick and wash celery well, and lie in cold water till time to put it on the table, then wipe each piece dry.

Send it to the table in a celery glass, and eat with salt only; or, as many prefer, chop tine, and use a salad dressing. To Boil Onions.

Take off the tops and tails and peel them; put on water sufficient to cover them; throw in a little salt; till perfectly done; then pour off the water and throw in a little sweet milk to whiten them; take up and dress with butter and pepper. Onions Fried.

Peel and onions, and put them into a skillet with very hot lard in it, cover tight; or, throw them in with a beef steak as you are frying it.

are very fine in this way. Potato Cakes.

two of very mealy boiled mash them very tine with a little salt, mix them with two pounds of flour, add milk enough to make this into

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dough, beating it with a spoon, and put a Set it the fire to rise, and when it has risen divide it cakes the of a muffin, and bake These cakes may be cut open and buttered hot. They are particularly nice. Cold Peas.

Mash them; cream, and thicken it with the peas; add a little butter, pepper and salt Beans can be used in the same manner. Cold Corn.

it, and make it into cakes, with egg and a little flour; fry in hot lard a light brown. Green Corn Pudding for Meat. Grate about twelve large, full ears of sweet corn, to this add one quart of sweet milk, one quarter of a pound of fresh butter, four well beaten eggs, as much pepper and salt as is necessary to season it well; well together and bake in a well greased pudding dish. This is an excellent dish to eat with meat. Egg Plant.

The best directions are as follows:

Cut the plant across into thin slices, lay them in salt over night; in the morning take them from the brine, wash them and wipe each piece dry, and sprinkle finely

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crackers over both sides of the slices; then fry brown (not black) in just enough grease to keep them from sticking to the griddle. Some use corn rneal instead of crackers.

A friend says:

Cut them in slices nearly an inch thick; sprinkle on salt, and let them lay one on the other all night, with a light weight on the top. In the morning drain off the brine, roll in flour and fry in hot butter, and they can't be beat. COOKING EGGS Omelet with Cheese.

Beat six eggs very light; add two tablespoonsful of the size of a walnut, a little chopped parsley, pepper, salt, and two ounces of grated cheese. Beat all well together, and pour into a pan in which a small piece of butter is melting; let it cook until of a light brown, then fold it over and for the table.

Shake the pan while the omelet is cooking. Omelet.

Three teaspoonsful milk to one egg, beat the eggs

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light, then pour into a pan in which a little butter is melted hot, lifting the bottom with a knife so the softer parts can run in; cook three or four minutes. to taste.

Sard Boiled Eggs.

Those who like hard boiled eggs, and want them to digest well, should boil them hard for thirty minutes, and they are then lit to eat. I thought this out of reason tried it myself; the thus cooked are mealy and delightful. Egg Omelet, (Very Fine.) Take six eggs for each omelet, beat the yelks and whites separately; salt and pepper the yelks, and beat till they are very light; have the whites have a long handled frying pan, or one that flares out at the edge; put in about a tablespoonful of butter, have it hot; put in the yelks, and quickly put in the stir together till it is well mixed, and in* a few moments turn one half up over the other and put into an oblong dish, and serve as hot as possible. This is a most excellent omelet, and is very nice with a little onion chopped very tine fried in the butter quickly before putting in the egg.

This omelet must be made very quickly.

Poached Eggs.

Have a skillet with water boiling, a

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added; break in the eggs carefully; dress with butter, pepper and salt. PicMed The eggs should be boiled hard, and then divested of their shells; when cold, put them in a jar, and pour over them (sufficient to cover them) vinegar in which has been boiled the usual spices for pickling. Tie the jar down tight; do not make many at a especially in warm weather; in winter, first pour the over red cabbage, and it is a bright color it off and it over the It is nice to have a jar of white and a jar of the red eggs, they look handsome mixed on the table. To Keep JEggs. To four quarts air-slacked lime, put two tablespoonsful 'two of four quarts Put fresh eggs into a stone jar, and pour this mixture over them. This will keep nine dozen, and if fresh when laid down, they will keep many months. If the water settles away so as to leave the upper uncovered, add more close, and keep in a cool place. JBggs Plain Soiled. This being beyond question the most popular way of serving eggs, we must commence by giving it in

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the approved French method. Get ready a saucepan of boiling water, place in it some fresh eggs, immediately remove the saucepan from the fire, put on the lid, and let the remain exactly four minutes.

Take them up, and serve them, while warm, in a The eggs, if so preferred, may be put into cold water over a quick fire, and when the water comes to a boil, they are done. Eggs a VArdennaise. Break the shells of a dozen eggs.

Separate the yelks from the whites, and keep each yelk by itself.

to a froth; add to them a little salt, pepper, and thick cream. Pour this into a well buttered, deep dish, and arrange the yelks upon the top. Put the dish into a gentle oven, and, when set, serve them hot.

Eggs sur le Plat. Heat some butter upon a tin or pewter fully break into it as many eggs as you think sufficient, arranging them neatly; season with pepper; add a few teaspoonsful of good thick cream, and place the dish for six minutes a clear fire, and serve directly. Buttered Eggs. three eggs, beat them up well, then add to them a gill of sweet milk. Place some butter (about

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the size of a large walnut) at the bottom of pan, pour the mixture into it, and boil until quite thick. Pour it upon toast, and grate some ham or beef it.

Egg Balls.

Take the yelks of six hard boiled eggs; pound them in a mortar, together with a salt, one dessertof flour, / and a small of pepper.

When a smooth, but stiif paste is formed, add as much raw yelk of egg as will serve to mix it consistency required.

it balls, poach them, and serve them upon buttered toast, or any sauce approved of.

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BREAD MAKING AND YEAST. Good bread depends as much on having good yeast, as on having good The cheapest flour end is the best is no one thing on which the health of a family so much depends as on well-baked Biscuits made of baking powder, or soda and cream tartar, are, when made right, very nice, -and often it is very convenient to make them, but are not so healthy as biscuit made of good yeast. In order to secure good bread, great care should be taken to make the yeast a special object.

There are a great variety of ways of making good >yeast.

I will give a number of receipts, all having been tried and found good Sop a handful of fresh hops, pour boiling water, let it boil till the water is sufficiently strong of the hops; have sifted flour enough to make a not too thin, by straining the boiling hop water it; let it cool; if you have a quart, put half teacupful of white sugar, a spoonful of salt and a teacupful of Set it away to rise.

When you wish to make your bread, take flour enough to make a

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sufficient to make the amount of dough you wish, wet it to a batter with warm (not hot) have three or four well mashed potatoes and a teacupful of the hop let and make up your bread; add salt; work your bread well, but not too When you make out your rolls, give them ample time to rise well. Grated Potato Take two or three potatoes, if not large, two if good size; grate them and pour boiling water on them, and set it in a vessel on the stove, and stir like starch till it is well cpoked and clear; while it is hot in flour sufficient to make a strong batter; when cool, if too thick, thin it with the water in which your potatoes have been boiled, (if they have been peeled;) add a teacupful of good yeast; it is tit for use.

It is well to make your yeast, or sponge, for bread, near dinner time, in order to have the water to put into it.

Bottled or Jug Yeast. ( MRS. ZIMMERMAN. ) Yeast that will Keep Six Months.

Take ten or twelve good sized ripe potatoes, wash them well and put them to the skins on in a gallon of water, boil till done; take them out of the water, and wash them while hot, (peeling them;) then take two good handsful of hops and in the potato

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water, then strain the water over the mashed potatoes; add one cupful of brown sugar and one of salt, and a half cupful of ginger; boil the hops through one or two waters, to get all the strength out of them; add a half pint of the kind of yeast or of baker's yeast; after standing in ajar 24 hours, put in bottles or in a jug, and cork tight; set in the cellar for use.

One large spoonful is enough for one loaf of sufficient sponge the add and let it lighten; it Bottled Thicken two quarts of water with fine flour, four or five spoonsful; wet the flour with a little water it is smooth and free from lumps, boil near half an hour, sweeten with half a pound brown sugar; when near cold, put into it four spoonsful of fresh put it into a jug, shake well together; let it stand one day to ferment near the fire, without being corked. will be a thin liquor on the top, which must be poured off; shake the remainder, and cork it up for use.

Take, always, four spoonsful of the old to ferment the next quantity, keeping it always on hand. Yeast, with Mashed Potatoes. Boil well, and mash six or seven good sized potatoes; in while they are hot, and save the water in which they were boiled to thin it with; add a

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little salt, a half cupful white sugar, and a of good, fresh yeast.

I have learned from experience that it is a piece of economy to make yeast near dinner time, or make it so you can use the water in which your potatoes have been boiled for dinner.

You can boil enough for dinner and your yeast, thus saving the is the life of For buns, English tea cakes and Spanish buns, I always use the yeast made of the grated potatoes. It must be made and used fresh.

Bread and rolls of all kinds must be watched, carefully, kept warm but not hot' should never be allowed to be heated while it is rising. It is the care given to bread from the making yeast, till it is taken out of the oven, that gives success in bread making.

Sally Lunn.

One quart flour, Piece of butter size of an egg, if preferred,) Two Two teacupsful Two teaspoonsful One A Stir the cream tartar, salt, and sugar into the flour; add the eggs without beating, the butter melted, and one cup of the milk.

Dissolve the soda in the other cup of milk, and stir all together. Bake in three pans,

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the size of a breakfast plate, fifteen or twenty minutes. Soda Biscuit.

Into one quart of flour, stir two teaspoonsful cream and a salt, add two tablespoonful rich cream or one of butter, dissolve one teaspoonful soda in a little hot water; mix with milk soft. Bread Cake.

( MRS. N. W. BROADWELL. ) One pint of bread sponge, One pint of brown sugar, Half a pint of butter, Spices to suit the taste. Raisins, currents and citron, one pound of each, (or more or less to suit the convenience,) the more of course, the richer; flour enough it stiff enough to drop clear from the spoon; one teaspoonful of soda; put it in pans, and let it rise as you would bead; bake slowly. is nice without fruit. Snails.

Make a sponge as for bread; add to one quart of the One teacupful of sugar, Two-thirds of a cupful of butter,

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Cinnamon and nutmeg, (if it suits the taste.) Beat all well together; let this lighten well; then work in flour enough to make, as for any other rusk, (not too stiff;) set it where it will be warm enough to rise quickly; when thoroughly light take a piece of the dough, dredge flour on your breadboard and roll the dough out as for biscuits; then cut it into strips about an inch and a half wide; butter the top of each strip, sprinkle a little cinnamon and sugar on the butter, and then with the hands roll each strip till it is as large/ as an ordinary biscuit; grease a pan; set these endwise in the pan and set to lighten; then bake slowly, they resemble snails.

The remainder of the dough can be made out in the same way.

Some make a portion of the dough in this way, and roll the rest and cut out or make out with the hand.

Rolling these snail fashion makes them very nice; the butter makes them flakey and easy to break open.

Soufle Biscuit.

Cut up four ounces of butter in a of flour; make it into a smooth paste with new milk; knead it well, add a roll out as thin as paper; cut out the cakes with a tumbler, and bake quickly. Serve hot.

Cream Cakes.

Beat three eggs very light, stir them into a quart of cream, alternately with a quart of flour, and add one

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wine glass of strong yeast, (good potato yeast is best,) and a little salt. Cover the batter and set it near the to it a of butter has been warmed (not melted) by the lire. the cakes in muffin rings, and send to hot.

Split with your fingers and A knife put into them makes them sodden.

Five large potatoes, one quart of boiling water, one cup of brown sugar, one cup of yeast. Boil your potatoes, and sift them; add your warm, your a cup is sufficient for two loaves.

Common Bread Take the quantity of a loaf from the dough, when making white bread, and knead well into it two ounces of butter, two of sugar, and eight of currants. Warm the butter in a teacupful of good milk. By the addition of an ounce of butter or sugar, or an egg or two, 'you may make the cake A teacupful of raw cream improves it much. It is best to bake it in a pan, rather than as a loaf, the outside being less hard. In case you should get out of yeast, and are in a hurry, make milk yeast. Take one pint of new milk, pne teaspoonful of salt, a tablespoonful of flour

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red in, stand it in a kettle of water by the stove, and keep it lukewarm all the time. "When very light, add lukewarm water, make into loaves or biscuit, and let them rise by the fire before cooking. Buns.

Half cup of yeast, Half pint milk.

Make it stiff with flour; add, if you like, nutmeg. 66 Peculiars," or Graham Puffs. To one pint of Graham flour, add one pint of milk and one egg.

Stir in the flour slowly, till it becomes a smooth (not thick) Use no nor Bake immediately.

The best bakepans are of cast iron, with twelve sockets which must first be heated, then greased, filled and instantly returned to the oven.

If new, the pans first scoured with soap and sand, then greased, heated and rewashed. Puffs may also be made without the egg, with milk and water, or all water.

They may also be made of rye flour or corn meal.

The corn meal requires an egg.

This receipt is sufficient for twenty-four puffs. Butter Biscuit.

Sift one quart of flour in a pan, and make a hollow in the centre large enough to admit a pint of milk and

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one pint of yeast; mix into a sponge, set it to raise; in the morning add one pound of melted butter, and knead in as much flour as will, with another pint of warm milk make soft dough; make out the biscuit in pans to sufficiently light, bake in a well heated oven.

Rusk.

One quart flour, One pint milk, One-quarter pound of butter warmed in the milk, Two well-beaten eggs, One teaspoonful mace or cinammon, One wine glass and a half of fresh yeast. Mix well and set away to rise; divide into pieces of equal size; knead each piece separately, and put them into a pan to rise again. When quite light, bake in a moderate oven.

Dutch Rolls.

One quart flour, Half pint of milk, One gill yeast.

Beat the eggs, add the milk to them with the melted butter; pour this into the flour, having first put in the It must be mixed softer than bread, and if not moist enough, add more Let it baking.

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Raised Muffins.

Melt a tablespoonful of butter in one pint of Half gill yeast.

Flour, to make a thick batter. Rye Drop Two cupsful rye, Two cupsful flour, Half a cupful sugar, A teaspoonful salt, A teaspoonful cream tartar, Half a teaspoonful soda, A teaspoonful melted butter, A cupful and a half of milk. Drop from a spoon on a flat pan, and bake half an Waffles.

Warm a quart of milk, cut up and soften in it onequarter pound of butter. Beat eight eggs, and with one-half pound of sifted flour, two tablespoonsful of good, strong yeast; set it in a warm place to When well risen it is time to bake in greased waffle irons.

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Pop Overs.

( ELLA MOREAN, ST. LOUIS. ) One teacupful flour, till very and have well greased your muffin pans and drop them in; set them in the oven. It takes but a few minutes, they will puff up, and are Sour Milk Griddle Cakes. To one thick, sour milk, stir in wheat until it is quite a batter, add a little salt.

When the griddle is hot one of soda in a little hot water; stir it into the batter quickly and bake the cakes. Soda should never be put into any kind of cakes or corn bread until it is just ready to go into the oven, as the effervescence takes ?nd if it is put in before, its effect is in a great measure lost.

Muffins.

One teacupful yeast, One teacupful flour, One pint sweet milk, Let it rise until it is light, and bake in greased muffin rings.

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Buckwheat Cakes. To a quart of buckwheat flour an even teaspoonful of salt; stir in warm wateE till it is the consistency of thin batter; beat it thoroughly, add half a cupful of good yeast; set the batter where it will be a warm, if made over night. A of soda dissolved in hot water and stirred in morning, improves them very much. _ - '* Buckwheat Cakes with Sour Milk. This can be made at any time, and at a moment's notice.

Take your buckwheat and mix it with good, sour milk, a little salt, a teacupful of indian meal; mix it just stiff enough for cakes; add a teaspoonful of soda dissolved in warm water, stir in and bake. Corn Meal Cakes. Take one or two eggs, according to the you wish well; add salt, then sour next meal; all Dissolve a spoonful soda in hot water, and stir in well. Have your griddle hot and well-greased with a of salt pork, if you have it.

Waffles.

Have three eggs, well beaten, sour milk and a little it is sufficiently a little thicker than for griddle cakes. Dissolve soda in

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hot water, stir it in the batter, and beat all well together.

Have your waffle irons well heated on both sides before putting the batter in; bake them a ( MKS. ELIZA M'DONALD. ) Make a sponge at night as for any other bread; in the morning sift enough flour two loaves; add half a cupful of molasses and the same of brown sugar, and a little lard; work well; put into pans to lighten.

French Brown Bread. Half a teacupful molasses, One pint Graham flour, One pint corn meal, One pint hop yeast sponge. Add sweet milk to make a stiff batter, like rnush.

Let it stand till light. Steamed Brown Bread. ( MBS. MACKENZIE.) Two teacupsful and a half sweet milk, Three teacupsful corn meal, Two-thirds of teacupful molasses, One teacupful flour,

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Steam three hours; then put into the oven ten minutes to form a Eat it fresh and cut it in the pan, it is apt to crumble. Grease the pan well before putting it in to steam. Boston Brown Bread. One quart Graham flour, One tablespoonful molasses, One tablespoonful lard, Milk to make a tolerable stiff batter, English Tea ( MISS SNAPE. ) Half pint sweet milk, Half pound butter, (melted in the milk,) Two tablespoonsful of sugar, One pint of sponge of potato yeast, Flour sufficient to make it into soft dough Boiled Brown Bread. ( MRS. DR. RYAN. ) Four teacupsful corn meal, Two teacupsful Four teacupsful sour milk,

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One teaspoonf ill soda, four hours in a tight covered tin bucket in at a rate.

done, the bucket can be set in a hot for ten minutes. Grease the bucket well. Holls.

One pint flour, and make of it a thick batter with warm water; to this add:

One well beaten egg, One tablespoonful lard, (or butter,) One teaspoonful white dissolved in a teacupful potato yeast. Make this when risen into a dough by adding more let again and make rolls; rise in the pans, and then bake. English Buns.

( MISS SNAPE. ) One quart potato sponge, One pint new milk, Half cup white sugar, Flour enough to make a dough, (not so stiff as common dough;) cut out after they are let them rise in the pan; wet with sugar and milk before taking out of oven.

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Breakfast Biscuit.

Sift one quart flour into a pan, and make a hole in the middle; pour in not quite a pint of hot milk into which a tablespoonful of butter has been dissolved; stir this into the flour gradually, and when lukewarm add one egg, two-thirds of a cupful of good potato yeast, into which a teaspoonful of sugar and a little salt has been dissolved. Sally Lunn without One pint of flour, One tablespoonful melted butter, One teacupful of sugar, One teacupful of sweet milk, One teaspoonful of soda, Two teaspoonsful of cream tartar. Beat the butter, egg, and sugar, well together; add a little salt; then put in flour and milk till all is in; bake in tins in a quick oven; split open and butter each side y and lay one piece on the other. French Tea Biscuit.

( MRS.

SIMPSON. ) Take bread dough, about as much as would make a moderate sized loaf; a lump of butter, or lard, as large as an egg, two eggs, and a tablespoonful of sugar; mix well, and let rise.

About an hour before tea, roll

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and cut an inch thick a biscuit cutter; spread the top with butter and fold double; rise the hour, and when light, bake twenty minutes. Husk.

( MRS. EVA CRAVEN.

) Melt half a pound of butter and mix it well with two-thirds of a pint of milk, flour enough to make a stiif batter; add three or four tablespoonsful of good yeast, and set in a warm to beat two eggs with half a pound of powdered white sugar; work into the batter with the hand; add a little salt, (unless the butter is very salty,) and a teaspoonful of ground cinnamon, and flour enough to make a stiff dough.

Let it lighten thoroughly, make out with the hand, and when light, have ready one yelk of an egg, a little sugar and milk, well beaten; as you take them out of the oven wet the top with it.

Corn Bread.

One pint well cooked rice, One pint corn meal, One ounce butter, One pint milk, Two eggs, beaten light. Then add the milk and melted butter; beat the rice till smooth; add the egg and milk, and lastly add the corn meal; beat all well together until light, and bake in shallow pans.

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Raised Muffins.

Melt a tablespoonful of butter in one pint of two eggs, half a gill of yeast; flour to make a Johnny Cake.

Two teacupsful Indian meal, Half a teacupful flour, Two teacupsful sweet milk, One tablespoonful molasses, One teaspoonful of soda. Bake in a hot oven.

"Will be light.

Spanish Buns.

Half a pint of rich milk and half a pound of butter; let the butter warm in the milk, but not melt to oil; it the and set it away to cool.

Beat four eggs well, and add to this milk, with half a pound of flour; stir in half a nutmeg, and two wineglassesful of good, fresh yeast; all well, and add very gradually half a pound of white sugar. If this is not put in by degrees, the buns will be heavy; add, also, by degrees, another quarter of a pound of flour, making three-fourths of a pound in all.

Butter a pan, put in the buns, and set them in a warm place to The time required for rising will depend a good deal on the quality of the yeast. They can be made out with the hand, or cut with a rather cutter.

When they are light and covered with bubbles, put in

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a moderate oven and bake.

Just before taking out of the oven, take a small, soft brush, or piece of muslin, and rub them over with a little egg and milk, with a sugar, which give them a nice gloss.

If made according to directions, they are very nice. To three-quarters of a pound of fine flour, add onehalf pint of lukewarm milk, mix in three spoonsful of light yeast, cover it over, and set it by the fire for half an hour to rise Work four ounces of sugar, and the same quantity of butter; make into tea cakes with as little flour as possible, and bake them in a quick oven.

Hominy Muffins.

Having washed a pint of small hominy through two or three waters, pour boiling water on it, cover and let it soak for several hours. Then put it a saucepan with half a pint of boiling water, and let it boil until soft enough to mash; drain it, and mix it well with a pint of white corn meal or wheat flour, a little salt, and a pint and one-half of in which two of been melted.

When the butter is nearly cold add four tablespoonsful of yeast, cover it, and set it in a warm place, until the surface covered with bubbles.

Butter some muffin rings, set them on a hot griddle, pour into each a portion of the mixture and bake them

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brown on both sides. Send them to table accordingly as they are done, pull them open with yonr fingers and butter them quickly. Toast.

This is a nice breakfast dish; prepare the tomatoes, and stew them as directed. Toast a slice of light bread for each member of the family, and spread the stewed tomatoes evenly on each slice. If any is left, pour it over the whole; serve immediately.

Little Milk for Breakfast.

Place on a table or slab One pound of flour, Half a teaspoonful of Two teaspoonsful of sugar, Three teaspoonsful of fresh yeast, Two ounces of butter, Have some new milk, pour in a gill, mix all together, adding more milk to form a nice dough; then put some flour in a cloth, put the dough in, and lay it in a warm place; let it rise for about two hours, cut it in pieces the size of eggs, roll them even, and mark the top with a sharp knife; egg over and bake quick; serve hot or cold.

England Pancakes.

Mix a of milk, five of fine

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seven yelks and four whites of eggs, and a very salt; fry them very thin' in fresh butter, and between each strew sugar and cinnamon. Send up six or eight at once.

Fritters.

any plain as for pancakes; put pared and cored, the and fry of it with each or sliced lemon as as paper, make an agreeable change, Any sort of sweetmeat, or ripe fruit, may be made into fritters. Spanish Fritters. Cut the crumb of a French lengths as thick as your finger, in what shape you will. Soak in some cream or milk, nutmeg, sugar, pounded cinnamon, and an egg. When well soaked, fry of a brown, and serve with butter, wine, and sugar sauce. Oysters.

One pint grated sweet corn, Half a cupful sweet milk, Half a teaspoonful black pepper,* Two-thirds of a cupful of flour, Beat up and fry like griddle cakes.

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Fritters.

Boil two large potatoes, scrape them tine; beat four yelks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least; will be extremely French Toast.

One loaf of stale bakers' break; take off the cut in slices; one pint of milk, two eggs, a little salt.

Have ready a hot griddle, well buttered; then dip the in the custard and fry immediately on the griddle.

To be eaten with a rich Waffles.

Warm a quart of milk, cut up and soften in it onequarter pound of butter. Beat eight eggs, and stir in with one-half pound of sifted two tablespoonsful of good, strong yeast; set it in a warm place to When well risen, it is to bake in greased waffle irons.

Yankee Waffles.

One-quarter pound butter, A large gill of yeast,

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Flour, to make a batter as thick as for griddle cakes. Bake in waffle irons, as long again as you would need to bake them on a griddle. Rye Drop Cakes.

One pint sour milk or buttermilk, One scant teaspoonful soda, Meal to make a batter that will a little, but not run.

Drop with a spoon into round tins, and bake fifteen minutes.

Flour Griddle One tablespoonful of butter, One gill yeast.

Flour to make a batter as thick as for buckwheat Raise over night, and if sour, add a little soda in the morning.

Graham Gems.

These must be baked in iron pans, each little pan partitioned by itself, as they will not rise if baked' in a mass.

Remove the cream from sweet milk, and for a sufficient quantity for two pans, add one egg and salt; stir in the flour slowly until somewhat thicker than

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pancake batter; beat thoroughly, as it will add to their lightness; have the oven very hot, as they must bake in fifteen or twenty minutes, or they will not be light; place the pans on the stove, and when hot, butter, and with the spoon, drop each little pan place immediately in the Carry to hot.

gems steamed or warmed are nearly as good as when be on for even dyspeptics can eat them with impunity. Fritters.

One quart of milk, A little flour and salt. Thicken mashed in spoonsful into boiling hot lard, and fry a light brown. Fried Bread.

Take cold light bread, (baker's bread is best,) cut it in slices about an inch thick, pour a little sweet milk over each piece, to soften it; do' this just as you are ready to fry the bread, or it will be too soft if it soaks in the milk; have a batter made of one egg, a little milk and flour, salt, and a small quantity of baking powder; beat this till light; it should be about the consistency of thick cream.

Have a frying pan with hot lard in dip each piece of the bread into the batter, and cover both sides with it, and then fry it quickly; be careful not to have the bread too wet with the milk

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or it break.

go the It is a splendid breakfast dish. Beat Biscuit.

Two quarts of flour, Half pint lard, (well rubbed together,) One pint of cold water, One tablespoonful of Mix knead, and a rolling pin smooth and light.

Kentucky Yeast for French Rolls. Boil six large potatoes; mash them fine in the water in which they were boiled; add a small teacupful of sugar, a teacupful of yeast, let it rise in a moderately warm place.

Take a quart of flour, a lump of lard the size of a hen's egg, one of the above yeast; mix with water; make into rolls; let them rise and bake in a quick oven. Kentucky Buttermilk Boil a of buttermilk, throw in a teaspoonful salt; take from the fire and let it a sufficient of flour to make the consistency of common yeast, put in a half teacupful of yeast; let it rise in a moderately warm a of flour, a piece of butter or lard the size of a hen's egg; mix it entirely with the yeast, work well; set it to rise, work over; make into rolls; rise and bake.

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Boiled Bread.

Four cupsful of sour milk or cold water, Four cupsful of Indian meal, Two cupsful of flour, Steam four hours. Graham Flour Cakes. Two eggs, beaten light, A small lump of butter, Two tablespoon sfill molasses, Graham flour.

Mix and to drop greased muffin pans.

Jffush Muffins.

Four tablespoonsful mush, One tablespoonful lard or butter, Six seperately, the light, and added last. the consistency of Bake in muffin pans quickly.

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Scald one teacupful corn meal; when molasses, one pint yeast; stiffen with unbolted flour; mix it soft, it will look rough; it should not be kneaded, but mixed as soft as and when put in the pan to rise, smooth it over with the hand.

Let it rise, and bake slowly. Milk Biscuit.

Two pounds flour, A quarter of a pound lard, One pint milk, One teacupful yeast. Put salt into the flour, then rub in the lard; add the milk and yeast, mixing well with a spoon as the dough is soft.

Set it to rise at 10 o'clock in the morning; at 3 p. m. stir well with a spoon; at 5 p. m. roll them out sufficient flour to prevent sticking to the board; cut, put them in pans to Bake twenty Sally Lunn.

Seven cupsful One pint milk,

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One cupful yeast.

Mix well, and set to rise for supper; thin, put in pie pans; when done split them open and butter each half, laying one upon the other. Cheap Waffles.

Two pints flour, Two pints sweet milk, One teaspoonful lard, One teacupful butter milk, One teacupful mush. Salt to the taste; have irons hot, and bake quickly. Corn Bread.

One quart of corn meal; pour boiling water over it, just enough to wet it through, beat it well; then beat three eggs separately, and add to the meal, when cool, a little salt, and a tablespoonful of lard; grease a pan put the dough in spoonsful an inch apart.

Good Corn Bread.

One quart corn meal, One pint sour milk, One small teaspoonful of soda. a part meal, and enough milk to wet

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the meal; then put in the yelks of the eggs and beat add the rest of the milk and meal alternately; dissolve the soda in a tablespoonful of boiling water, and in; add a tablespoonful of melted lard, have it hot, and in briskly; grease your pan, and have it hot before pouring in the meal. Cream Pancakes.

Mix the yelks of two eggs with half a pint of good cream and a very little sugar, flour enough to make a thin batter; beat the eggs till very light; add a cream; then flour till free from lumps, and beat to a smooth paste; add 'sugar, and the rest of the cream; have your griddles well-greased and hot; fry the cakes as thin as possible. Send to the table hot. Quire of Paper Pancakes. Beat sixteen eggs till one quart; take a half pound sifted flour, a little sugar, and half a pound melted butter, half a grated nutmeg, and two gills of wine; add a little of the milk to the eggs; then the flour, till all is in; beat till free from lumps, and perfectly smooth and very light; then add nutmeg, wine, butter, and the rest of the milk, a teaspoonful of Have a long-handled frying pan; grease have it hot; put in but little batter, let it run all over the pan and very thin; they must be cooked very Some do not turn them; if turned, shake the pan or times and tip it upward, and if

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expert, the cake will turn over. Lay one on the other as they are cooked.

Eat hot.

Crackers.

One cupful and a half of butter, Two cupsful and a half of sugar. Three tablespoonsful rose water, One tablespoonful cinnamon. Roll thin, and bake.

Three cupsful of meal, Half cupful of flour.

Mix let it stand all night, in the morning add One teaspoonful of soda, One tablespoonful of sugar, One tablespoonful melted butter, ^Beaten Biscuit.

To make good beaten biscuits, the proportions are Two quarts of flour, One tablespoon oval-full of lard, A good spoonful of Mix them as dry as just using enough to make a hard dough; then work them and beat them a rolling pin; work them well, beat again, make in biscuits, and bake slowly.

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French Molls.

Warm a pint of new milk with two tablespoonsful butter, a little salt; when cool, add one pound of flour, one egg, well-beaten, one tablespoonful yeast; beat all well together; let it rise; when very light, make in rolls and bake.

Three cupsful corn meal, Three cupsful rye flour, One cupful wheat flour, Two cupsful molasses, Three cupsful sour milk, Muffins.

One quart of Half teacupful of potato yeast, One teaspoonful of One pint and a half of lukewarm milk, Two tablespoonsful melted butter. Let it rise, and when very light, bake.

Corn Bread.

One pint sour milk, One pint corn meal, One pint white flour,

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14:6 Two teaspoonsful of soda, One teacupful of sugar, Sally Limn.

One quart of milk, Half teaspoonful of soda, Half cupful of yeast. Make into a stiff batter, and bake in pie pans. Cracked Wheat for Breakfast. Get your wheat at the mill, that which is cleaned for grinding; unscrew your coffee mill, so that it will grind coarse, and grind a little of the wheat first to clear out the mill; then grind one or two mills full, as may be needed; put it in a saucepan, and set that in another containing boiling water; sweeten it and grate in nutmeg; let it cook as long as it would take rice to cook.

it up and eat with Do not have it too but stiff enough to dish up is an elegant breakfast and very nourishing.

JMTush.

Sift your meal, and wet up as much as you wish to

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make into mush with cold water, and beat it well to break the lumps; make it the consistency of a thick batter; grease a tin bucket well, put this in it, and set it in a pot of boiling water, and let it cook three or four hours.

This is the finest way to make mush, all the raw meal taste is entirely destroyed, and will pour out smooth and not adhere io the bucket.

When the mush is to be used for breakfast, cut it in and fry in hot lard; never put it in till the is smoking hot, or it will absorb the grease and be unfit to use.

Wash your rice well in two or three waters, put it a pan and add a little water to it; set it in a steamer over a pot of boiling water, and let it cook till as the water cooks out of the rice, add a little at a time of boiling water. is no way so nice to cook rice.

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PASTRY Very Rich Crust for Tarts.

Eight ounces flour, Six ounces butter, One dessertspoonful pounded sugar, One to two spoonsful water. Break lightly, with the least possible handling, six ounces of butter of flour; add a dessertspoonful of pounded sugar, and two or three of roll the paste for several minutes, to blend the ingredients well, folding it together like puff crust, and touch it as little as possible:

Pie In making pie crust or paste, care should be taken not to work or knead the at all; it should be mixed quickly, and with as little handling as possible. FAMILY PIE CRUST.

Such as most persons like for common use, a good proportion is Half a pound of lard, One pound of flour, A spoonful of

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Mix with cold water.

This makes a very nice crust. If it is needed to be any&richer, rolFit out quite or as thin as you would to put in a pie plate, and rub the crust all over with butter, and then dredge on a little flour and roll it all up; take a knife and cut it into^pieces, and roll out for pies. Puff Paste Is made in the same manner, only using butter instead of lard, and rolling out and spreading with butter in the same manner as the above. This makes it leafy and more light than common crust. Apple Pies.

It takes the best 'cooking apples to make good pies: these that are tart and will cook well. Stew or steam them till done, adding sugar and flour, with nutmeg or Make the pastry to suit the taste, either rich or plain; roll thin, put in your apples; put on another crust, and bake in a rather quickaoven. Pastry.

(MRS.

DR. JOEL PRICE, KY.) One teacupful of butter, Two teacupsful of white sugar, Three teacupsful of flour, Four eggs beaten separately, of soda dissolved in half a teacupful of sour cream or buttermilk.

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Bake in jelly cake pans. Put one on a pie plate and spread raspberry or strawberry preserves upon it, then a layer of meringue on the top; set it in the stove to lightly brown; continue in the same way till you have it is large as you wish, finishing the top with the preserves and meringue. Belleflower Apple Pie. Make a nice crust; put it in your pie plate; peel nice belleflower apples, slice them the round way of the apple, take out the core, take the and lay in your crust; put sugar, nutmeg, and bite of butter; put two or three layers of apples, with sugar and butter over each; one crust. Bake slowly.

French Apple Pies. Roll a crust as for other pies; put your apples on one half of the crust, and turn the half over, pressing the edges together so that the fruit will not escape; take a knife or fork and make a few holes in fry in hot lard.

Do not make them too large. Pumpkin Pies.

The pumpkin should be cooked slowly, (of course the rind should be cut oif and the seeds scraped out,) then put in a kettle over a gentle fire until the pumpkin is thoroughly cooked; it should be taken from the fire and cooled, then run through a wire sieve; when it is all rubbed through, add milk it is a little

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thicker than batter; to every quart add or six eggs, if eggs are plenty, six; beat the eggs well with the sugar before it is stirred in the pumpkin and milk; grate in nutmeg, put allspice and ground ginger; line your pie plates, and fill them with the pumpkin mixture.

One crust.

Mince Meat.

( MBS. DK. PRICE, KY. ) Six pounds meat, well boiled and beaten in a mortar, Six pounds beef suet, chopped fine, One pound of citron, Half dozen oranges, Half dozen lemons, (grate the peel of each, or it, use pulp and juice, sweeten to the One peck of apples, chopped fine, (can use preserved fruits if it suits the taste,) Three quarts of whisky. Mix all Put into stone jars, tie or cork tight, and use as you desire for pies, adding a little water when you go to make the pies. rich pastry and thin; spread mince meat nicely in the crust before putting on the top crust. If necessary, when you take out of the jar for pies, before pouring into the crusts, add a little whisky, and sweeten the Add to the two

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grated nutmegs, powdered allspice, a good deal of cinnamon and ground These must be used according to taste and judgment. Dried Peach Pies.

These can be made as the baked or fried The be well cooked, sweetened while cooking, and flavored to suit the taste, and should be worked well with the hand. These are delicious fried.

Pie In making pies, frequently there is a portion of the crust left over, in such cases work in all the flour possible, beat them well, roll and make into crackers. Pie.

Take the choicest cultivated cranberries, wash them clean, remove all imperfect ones, select the largest.

Line jour pie plate with a puff paste, take the cranberries, and with a sharp knife split each one, and lay them carefully in your sprinkle plenty of white sugar over them, put on another crust, and bake This makes the nicest cranberry pie I have ever eaten.

Pie Plant Pie, or Short "Wash your pie plant, remove the and cut them up in small pieces; put them in a pan, and set

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the pan in a steamer over a pot of boiling cover, and in a short time it will be well cooked; let it get nearly done before you add the The nicest way I have ever made the pie plant, is to make a rich puff paste, roll it out as thick as for a pie; put it into a long tin baking pan; then with the hand rub butter all over the crust, then a very on roll out another piece just the same size, and put it on top of the crust in the pan. Bake this in time to have it hot for dinner. pie plant steamed and sweetened, with a nice lump of butter stirred into it; when the crust is baked, take a knife and lift off the upper crust, and spread on your pie plant, then put on your upper By buttering the first crust you put in the pan, the top comes off without cutting or splitting it with a knife, as a knife put into hot crust or bread of any kind always makes it clammy.

Try this way, and I venture you will never make pie plant pie any other way. In this way the is not in the crust long enough to moisten or make it soggy.

Strawberry Short Is made in the same manner, with the exception that the strawberries are not cooked. IPie.

a large, nice cocoanut, break off the outer shell, off the brown skin, wash it, dry -14

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One quart sweet milk, One-quarter of a pound melted butter, Sugar to the taste.

Beat eggs and sugar well together, then add melted butter, then cocoanut and milk; well, bake in pie plates with one crust.

Soda Cracker iPie.

Take four soda crackers, put them side by side in a plate and pour boiling water over them, and remain are Make a nice crust, line pie pan, and then pour offthe water trom the crackers ?nd slip them the trim corners are in the crust, to make them round; then have a bowl and pour a half cupful of water and a large cupful of white or brown sugar, and one teaspoonful of tartaric acid; stir all together, and pour over the crackers; put on an upper crust. In the spring, when are scarce, comes very near an apple pie. Cream Pies.

Scald a of sweet cream; beat four or eggs light, then stir them into the scalding cream; add a saltspoonful of salt, a teaspoonful of the extract of or peach water, and half a nutmeg if liked; sweeten to the taste, (about two tablespoonsfu!

of sugar is enough;) have flat pie dishes with

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perpendicular sides; grease them well; line with pie paste rolled thin; set them in quick oven for ten mintes, then put in the cream nearly to fill them, and Cream Pies.

(MRS. DAVIS, CARROLLTON.) One cupful of butter, Two cupsful of white sugar, Two cupsful of corn starch, Two cupsful of flour, Eight whites of eggs, Two teaspoonsful soda, in One cupful sour milk, or soda and cream tartar with sweet milk.

in an inch in thickness, allowing two cakes for each pie, with custard between them, made as follows:

Yelks of eight eggs, Twelve tablespoonsful of white sugar, Six tablespoonsful of flour, One quart of sweet milk, Golden Pie, (A Splendid Pie.) (MRS. BROADWELL ) one lemon, grate the and squeeze the juice in a bowl, to which add One teacupful of sugar, One teacupful new milk,

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One tablespoonful corn starch, The yelks of three eggs, well beaten. paste, and bake slowly. done, beat the whites of the eggs with a little sugar, and spread over the top, and return to the oven to slightly brown.

Cream Pie.

Sugar, salt, and nutmeg to the taste, Two tablespoon sful arrowroot. Then pour on it a quart of boiling milk; stir all together; put in one crust. Transparent Pie.

The yelks of three eggs, (this makes one pie,) Three tablespoonsful white sugar, One tablespoon fal butter. Beat till very light.

Only one crust.

Delicate Pie.

( MRS. N. W. BKOADWELL. ) The grated rind of a lemon and the juice, One cupful of powdered sugar, The yelks of three eggs, Two tablespoonsful of flour, Two-thirds of a cupful of water.

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Take the whites of the eggs and three tablespoonsful of When the pie is done, spread on the whites, and return to the oven to Cracker Pie* Twelve small crackers, well rolled, Half cupful hot water, Two cupsful hard cider, Half pound raisins, One teaspoonful cloves, Two dessertspoonsful Two dessertspoonsful cinnamon, One large tablespoonful of butter, A little salt and pepper. Bake in two crusts.

( MKS. ABLE. ) One pint white sugar, Four eggs, beaten in one at a time, Two tablespoon sful of flour, Kind of one large lemon, One pint sweet milk, (Juice of the lemon squeezed in.) One crust.

will make several pies.

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Mince Meat.

Six pounds of meat boiled and beat in a mortar, Six pounds of beef suet, chopped fine, Two pounds of raisins, Half dozen oranges, Half dozen lemons, (grate the peel of each, remove the seed, and use the pulp and sweeten to the taste,) One peck of tart cooking apples, chopped fine, One quart cherry preserves, One quart damson preserves, One quart of quince, Three quarts fine whisky. Cracker Mince Pies.

Break four large soda crackers into one and a half pints boiling waterOne cupful and a half of butter, Two cupsful and a half of sugar, Two cupsful of raisins, cut fine, Half a cupful of wine or whisky, The juice and rind of one lemon. '^1 allspice and cinnamon to the taste, a few chopped apples.

This is sufficient for four pies. Peach Cobbler.

finely flavored peaches, peel and stone

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them, sweeten to the taste; put them into a nice baking pan, (tin is the best,) put a rich crust on and bake slowly; when done, remove the crust into a dish that will hold if your are well cooked, spread them nicely on the crust, (lay the top of the crust on the bottom of the Eat with sweetened cream.

Gooseberry Pie.

Stew the berries well, adding sugar and no as they throw out so much juice. pastry, and bake, sticking the crust to it from puffing; when cold, put in your berries, and have the whites of two eggs beaten with sugar and spread on set in the oven to slightly brown. Any pie may be made in the way.

No fruit pie should be made to stand over night, as the crust becomes soggy and unlit for use. Make your crust and line your pie plate; then take a of or a light brown sugar and spread it evenly over the crust; grate off' the rind of one lemon, peel off the white and the slice the lemon with.a very sharp knife, to have the slices thin; lay them piece by piece over the sugar then take your dredge box and shake about one tablespoonful of flour over it, and then put the grated rind of the lemon and about half a teacupful of cold water.

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Put on upper crust and bake slowly. This pie is as cheap a pie as can well be made, and if made and baked right, there is none If cooked too fast the juice runs out, and the pie is too dry. Try it.

( MKS.

BUNN. ) The grated rind and the juice of two lemons, Half pound white Quarter pound butter, Eight eggs, beat the whites separately. Lastly add nearly one pint rich cream. Make three One crust.

Potato Pie.

Scald one quart of milk, grate in four large potatoes while the milk is hot; when cold add beaten, and four ounces of butter; spice and sweeten to taste; lay in paste. Bake half an hour. ( MRS. HUNT. ) Two eggs, leave out the white of one, One lemon, Grate the rind and use the juice, and cream enough to make it the crust, or a small piece of butter and no makes one pie.

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Take the remaining white, beaten stiff, with two tablespoonsful white sugar, and when the pie is baked spread this over the top smoothly, and return to the oven till lightly brown.

Mush Pie.

One pound well-cooked mush Half a pound butter, One pound brown The juice of a lemon. Beat the butter well into the hot mush; beat the sugar and yelks of the eggs well together; then add the mush and butter, then the juice and grated rind of the lemon; lastly the white of the eggs, which must be well-beaten.

Silver Pie.

(W.

S. HURST.

) Peel and grate one large white potato a deep plate, add the juice and grated rind of One lemon, The white of one egg, well beaten, A teacupful of cold water. a nice under have ready the well-beaten whites of three eggs, half a teacupful of white sugar, a few drops of rose water; put the pie and return it to the oven to

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When ready for the table lay lumps of currant jelly on the top; have it made just before dinner. Lemon IPie.

( Mrs. LEWIS. ) Grate the rind of three lemons, take off the thick white skin, cut the lemons in very thin slices, take out the seed, add Three large cupsful of fine white Half a cupful of water.

Two tablespoonsful flour. Mix well, and make two pies with two crusts; eaten warm.

Mince Pie.

( MRS. VAN NESS. ) Seven pounds meat, Ten pounds apples, Two pounds suet, Three lemons, Brandy and spices to the taste. P.ie.

One teacupful of cream, one teacupful of sugar, two tablespoonsful flour rubbed smoothly in a little of the

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cream, a lump of butter the size of an egg; one crust, and strips of crust across it.

Golden Pie.

Take one the and squeeze the pulp into a bowl, to which add One teacupful new milk, One tablespoonful corn starch, The yelks of three eggs, well-beaten. Pour these ingredients paste crust to bake slowly; beat the whites of three stiff, and when the pie is just done, pour it over the pie evenly, and return it to the oven to stiffen, not to brown. Cream fie.

Take the yelks of four eggs, beat light with a large tablespoonful sifted flour, one pint of cream and a teacupful of sugar.

When baked, add the whites of the spread over the top after the pie is baked, and return to the oven till Lightly brown. Egg Mince Pies.

Boil six eggs hard, shred them small; shred double the quantity of suet; then put currants washed and picked one pound, or more, if the eggs are large; the peel of one lemon shred very fine, and the juice, six spoonsful of sweet wine, mace, nutmeg, sugar, a very

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164:

little salt; orange, lemon, and citron, candied. a light paste for them. Molasses Pie.

The yelks of four eggs, beaten very light, One large spoonful flour, Two tablespoonsful strong vinegar, Two tablespoonsful ginger. Bake, then add the whites of the eggs, well-beaten, with three return to the oven to Mince Pie.

( MRS. VAN DUSEN. ) Three pounds beef, Two pounds suet, Six pounds apples, (that will cook well,) Three pounds raisins, Three pounds currants, Three pounds sugar, Two pounds citron, Three oranges, Two quarts brandy, Two quarts wine, Two quarts cider, One ounce rose water, One tablespoonful ground ginger.

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Cinnamon, allspice, cloves and mace, salt and pepper to the taste.

Pie.

The grated rind and juice of one lemon, One teacnpful white sugar, The yelks of three eggs, Two tablespoonsful of flour, Two-thirds of cupful of water. Take the whites of the eggs and three tablespoonsful of sugar, and beat to a stiff froth and turn it over the pie when it is baked; set it in oven to One crust.

Cream Pie.

( MRS. HURST. ) For the crust use One cupful and a half flour, One cupful white sugar, Half cupful sweet milk, Flavor to snit the taste. Bake this in two jelly cake pans, and let it get cold, and use one for the upper crust and one for the under For the cream for the pies take: Half cupful white sugar, One-third cupful

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Half pint sweet milk, Let the milk boil; beat the eggs and sugar together; take a little milk and wet the flour to a smooth paste, and stir into the sugar and egg; then stir all into the milk, and let it boil tolerably thick and spread on to one of the crusts previously baked, and then put the other crust on.

Eaten warm for dinner, or eaten cold for supper.

( MATE ELLIOTT. ) Half cupful milk, \^ One lemon, grate the rind. Mix the grated lemon with sugar and butter; add the yelks, then the milk, then lemon juice, last the whites, well-beaten; mix This makes two pies.

Corn Starch Pie.

(CARRIE HURST.) Six tablespoonsful white sugar, One tablespoonful corn starch. One pint sweet milk.

Bake the crust first; beat the yelks and three tablespoonsful white sugar together; stir in the corn starch;

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make custard of the milk, eggs, sugar and corn starch; flavor and pour on the crust; whip the whites and the other three spoonsful of sugar, and spread over the pie after it is baked, and return to the oven to slightly brown.

Piecrust Glaze.

In making pies which have a juicy mixture, the juice soaks into the crust, making it soggy and unfit to eat; to prevent this, take an egg well-beaten, and wet the crust of the pie with it just putting in the For pies which have an upper crust, wet the top with the same before baking. is also for biscuit or cakes, and a little sugar added, is very nice for rusk. Transparent Pie.

To one pie take the yelks of three eggs, three tablespoonsful of sugar, and a tablespoonful and a half of butter; beat well together; to the Make a rich puff paste and line the pie plate. one crust is required. 'Stewart Pie, (Splendid.) Two teacupsful brown sugar, One-half cupful butter, One teacupful cream or new milk, Four eggs, beat the yelks light.

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Add the sugar, then your milk and flavoring, then the half cupful melted butter; beat the to a stiff paste; stir in and beat it makes two Summer Mince Pie. crackers broken up and dissolved in water; then mix two eggs, well beaten; add One cupful raisins, cut fine, One cupful citron, One cupful vinegar, Six apples, cut fine, Add cinnamon and brandy to the taste. This will make six pies. Mince Pies without Meat, Of the best six pared, cored, and minced; of fresh suet, and raisins stoned, each pounds, likewise minced; to these add of mace and a of an ounce and in finest powder; pounds of the finest powder sugar, three-quarters of an ounce of suet, the rinds of four and juice of two lemons, half a of cider, the same of brandy, if you like. Mix well, and put into a deep pan. ready washed and four pounds of currants, and add as you make the pies, with candied fruit.

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Lemon Mince fie.

Squeeze a large lemon, boil the outside tender enough to beat to a mash, add to it three large apples and of suet, half a pound of currants, four ounces of sugar; put the juice of the lemon, and candied fruit as for short crust, and fill the patty pans as usual. Three lemons, One heaping tablespoonful flour, One tablespoonful melted butter, Rub your lemon on a grater, then roll till soft, then squeeze the juice out. Make a frosting for the top of the whites eggs and make three pies.

Two lemons, One teacupful milk, Two tablespoon sful corn starch, Yelks of six eggs, Two tablespoonsful melted butter. Beat the whites of the eggs with six tablespoonsful pour over after the pie is baked.

makes two pies.

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Mince Four pounds chopped beef, Four pounds chopped suet, Four pounds chopped Four pounds chopped currants, Seven pounds chopped apples, One pound chopped citron, Two pounds sugar, One ounce nutmeg, One quart madeira wine or pint brandy, One pint of golden Apple Custard fie.

Peel and boil sour apples till soft, and not much water left in them, then rub through a colander if necessary. Beat two eggs, half a cupful a large table spoonful butter for each pie; flavor with nutmeg.

If the apples are very sour, add more sugar. Georgetown, Kentucky fie. Break five large soda crackers into one and a half pints boiling water One teacupful and a half butter, Two teacupsful and half sugar, One teacupful cut raisins, Half teacupful wine or whisky, The juice and rind of one lemon, Spices to the taste.

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One large apple chopped fine will improve the pies. This makes four pies. One teaspoonful butter, One cupful flour, Juice of one lemon, Whites of two eggs, Two-thirds cupful sugar to make frosting for When the pie is done, put the frosting on the top, and return to the oven to brown. Strawberries Stewed for Tarts. Make a syrup of one pound of sugar and a teacupful of water; add a of let it and skim it until only a foam rises; put in a of berries free from stems and hulls; boil till they look clear and the syrup is quite Finish with fine puff paste. One lemon, four eggs, seven mixed with yelks; grate the rind, and mix juice, rind, sugar and yelks together. stiif with and the top.

in a good No top crust.

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Pie Plant Short Cake. Make a short c'ake in the usual way, with sour milk or cream and soda, or with sweet milk and soda and cream tartar; many prefer this way to the pie crust short cake; bake in long pans; split them open, butter and spread your fruit between, or, as many prefer, have your ready, and at the table.

Any fruit will answer. steam fruits of this kind, they are much nicer than if they come in contact with the tire.

Cheap Lemon Pies.

Take one large lemon, squeeze out the the peel very tine; take Three teacupsful water, One cupful sifted flour, One or two good cooking apples, stewed or grated, and sweetened to suit the taste, boil the peel till then put in the flour, which must be wetted and rubbed smooth; boil till it thickens; then add the juice and other ingredients.

This will make four medium sized pies with two crusts. Apple Trifle, (A Supper Dish.} Ten good-sized apples, The rind of half a lemon,

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Six ounces of pounded sugar, Half-pint milk, Half-pint cream, Whipped cream. core, and cut the apples into thin slices, and put them into a saucepan with two tablespoonsful of water, the sugar, and minced lemon rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be sweet enough, add a little more sugar, and put them at the bottom of the to form a together the cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling point. When thick, take it off the let it cool a little, then pour it over the Whip some sugar, lemon peel, etc., the as for trifles; heap it high the custard, and the dish is for It may be garnished as fancy dictates with strips of bright apple jelly, slices of citron, etc. Cream, Pie.

Three pints of new milk, Half a cupful butter, Two tablespoonsful flour, Beat the butter and flour together, arid the and eggs.

Let the milk get warm by setting it in

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warm water on the stove; a small pail is nice to put the milk in; set this in a kettle of boiling water, then add the butter and flour, stir a few minutes; then add the sugar and eggs, stir until a little thick; then flavor vanilla, this is the kind of flavoring for these pies; remove Irom the fire. Have a crust made as follows:

One teacupful of water, One teacupful of lard, Mix this soft enough to roll out for pies; have but one crust.

When the pies are baked, have the whites beaten stiff with a little white sugar, and spread on the top and let it brown lightly. This makes splendid

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General Directions for Cake Making. As a general thing has been more wasted by carelessness in mixing than from any other cause, ^ unless it is the want of patience to it as it should be. Some have an idea, that to have the proper materials and throw them into a pan and give them a stir or two, is all that is required. But such is not the case.

The rule holds good in most The butter and sugar should always be beaten are perfectly The whites should be beaten perfectly Your cream tartar or baking powder, as your receipt calls for it, be mixed Add a little flour to the butter and sugar before putting in the the in the then add the flour and alternately. the whites are put in the pan, and bake immediately. Nice white butter makes the whitest cake.

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A Fine Icing for Beat up the whites of live eggs to a froth, and put to them a pound of double-refined sugar, powdered and sifted, and of orange flower water or lemon juice. Keep beating it all the time the cake is in the oven, and the moment it comes out, ice over the top with a spoon. Slack Cake.

( MRS.

DR. JOEL PRICED KY. ) One pound and a quarter of very light dough, made with potato Three-quarters of a pound butter, Two pounds thoroughly washed and slowly dried in a slow oven, One pound of citron, cut fine, One glass blackberry jelly, One tablespoonful cloves, One nutmeg, Two tablespoonsful cinnamon, One teasoonful soda, One wine glass of whisky or brandy, One glass of madeira wine. Work the butter into the dough; have the eggs and sugar well-beaten together, and add to the dough in at a time; flonr the fruit, add it

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gradually.

Cut a paper to fit the bottom of the mould, grease it well; pour the whole into the mould. Let it rise one hour, bake Let it stand in the mould after it has been baked for several hours. Currant Cake.

Four even cupsful of flour, One cupful of currants, Custard Nine tablespoonsful melted butter, Two-thirds of a cupful sweet milk, One pound powdered sugar, Whites of sixteen eggi,

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Three teaspoon sful cream tartar. the and sugar to a cream, and stir a little flour with it. Beat well.

Cream Cake.

Five eggs, Three cupsful sugar, Four cupsful One cupful cream, Mix the sugar and butter, then add the rest. Cold Icing.

One egg, eight large teaspoonsful ofwhite sugar; beat well and hard; add tartaric acid to whiten; flavor to the taste.

lee Cream Cake.

Two cupsful white sugar, Half cupful sweet milk, Whites of eight eggs, Beat the butter and sugar together, then the whites of the eggs, well-beaten; stir in the flour, and cream

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of tartar, well-mixed, and lastly the milk with the soda dissolved in it.

Butter shallow pans, spread evenly on the bottom half an inch thick; bake quickly to a delicate light brown.

Receipt for Icing.

Put three cupsful white sugar in a saucepan with one cupful of water, let it boil to a clear, thick syrup; then pour in boiling hot over the whites of three eggs, stirring it very hard; add half teaspoonful of pulverized citric acid; flavor with vanilla; over the cake warm.

If it gets cold, warm it by steam. Soft Ginger Cake.

( MRS. JUDGE VAN DOERSTON's. ) Butter the size of an egg. One tablespoonful stirred into the flour enough to make a soft dough; ginger to the taste. One pint flour, lump of butter the size of a walnut rubbed into it, half cupful sugar, one-third of a teaspoonful soda, one egg, enough buttermilk to make it a proper consistency; make in twists, or roll and cut in cakes, and fry in hot lard.

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Citron Cake.

Eight whites of eggs, Three teacupsful Half teacupful sweet milk, Two teacupsful powdered white sugar, Three-quarters of teacupful butter, One pound best citron.

Cut the citron in very thin slices, beat whites to a stiff froth; and together; add a well-mixed; then the milk, in which the soda has been well dissolved; add the whites, and last stir in the citron; mix Bake in long or square baking tins. Such cakes, and the gold cake, made with the yelks of eggs, are always better baked in shallow pans, and with a little icing on the top looks much nicer when cut for the table. Cottage Cake.

One cupful and a half sugar, One scant teaspoon soda, dissolved in one cupful milk, Two teaspoonsful cream tartar rubbed in enough to make this thick as pound cake. Juice and rind of a lemon. This is good to be eaten fresh, but will not keep long.

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Delicious Two cupsful white sugar, Scant teaspoonful cream tartar, Stir butter and sugar together and add the beaten yelks of the eggs, then the the soda in the milk, rub cream tartar in the flour, and add the last thing. Tipsy Cake.

Make any nice sponge cake; bake it in one or more oval pans, as may be needed, (if for an evening company, of course one would not be enough;) let it be baked a delicate light brown; when cold, put it into any nice platter or large glass dish that hold it Pour over it madeira wine till it is perfectly saturated; have ready blanched almonds, sufficient to stick over the top of the boiled custard and pour it around the edges of the dishes or dish in which your cake has been placed, reserving custard to add to each dish of the cake as you serve it up. According to my own taste, I think that about three or four whites of eggs to each cake, well-beaten, and four in it, and the top, is a

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great improvement.

It can be set in the oven to slightly brown before putting the custard around the edges.

Silver Cake.

Half teacupful butter, One cupful and a half sugar, Two cupsful and a half flour, The whites of eight eggs. Dissolve half a teaspoonful soda in one tablespoonful water, one teaspoonful cream Beat butter and sugar well together. Snaps.

Two teacupsful brown sugar, Two teacupsful best sugar house molasses, Work in flour enough to make it stiff, and in thin cakes.

Bake to a nice brown. The yelks, after making a or even white cake, make very nice drop cakes. Tak< Seven or eight yelks Two coffeecupsful brown sugar,

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Flour enough to make them drop nicely in a wellgreased pan.

Beat well together before putting in the them and give them room to They can be baked in the tins that are now made for muffins.

One cupful brown sugar, One cupful cold strong coffee, One pound currants, One pound raisins, Four cupsful flour.

Beat butter and sugar well together, then add eggs, and beat well before adding coffee, in which the soda must be dissolved; mix cream tartar in flour; lastly mix in the fruit.

Try with a straw before taking from the stove.

Spice Cake.

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One cupful of brown sugar, Half cupful sweet milk, One teaspoonful cinnamon, One teaspoonful cloves, A little lemon.

This is to be mixed as other are, sugar and butter together, then add the other ingredients. Great care should be given to the beating of cake, the more it is beaten the better it is, of course. Let the beating all be done before the cream tartar and are put in.

It should be stirred, and put in to bake immediately. Gingerbread.

One cupful of sour milk, Flour to make it as thick as pound cake. Put the butter, molasses and ginger together, and make them warm; add the and powder, or baking powder, as it is more generally called.

>j, ' J

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Half cupful brown sugar, Half cupful-warm milk, the butter melted in it, Two tablespoonsful baking powder. The dough should be stiff, roll out and cut in cakes Rolled Jelly Cake.

One china teacupful sugar, One china teacupful Beat the yelks of the light, then add the continue beating some time; add the whites, beaten to a stiff froth, then flour, very little at the time; bake in along pan well-greased. done, turn out on bread board, then cover the top well with jelly, and roll up while warm, and slice as needed. Macaroons.

Blanch four ounces of almonds, and pound; whisk the whites of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds, to a and laying a sheet of wafer paper on a tin, put it on in different little cakes, the shape of macaroons. Tea Cakes.

Rut) fine four ounces of butter into eight ounces of flour; mix eight ounces of currants, and six of

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sugar, the yelks of two and white of one egg. Roll the paste the thickness of a cracker, and cut with a wine glass.

You may beat the other white, and wash over them; and either dust sugar, or not, as you Slack Cake.

Half pound flour, One pound and a half raisins. One pound and a half currants, Half pound citron, Half teaspoonful mace, Half teaspoonful cinnamon, Half teaspoonful cloves, Half teaspoonful One teaspoon ful nutmeg, Half gill brandy.

Bake slowly three hours. This makes three loaves. Three and a half cupsful flour. One glass brandy,

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One teaspoonful each of all kinds of spice, One teaspoonful saleratus. Steam three hours.

Small spoonful butter, One cupful and a half milk, Mix with flour and roll out Flavor to taste.

One cupful and a half sugar, beat well together, Whites of eight eggs, beaten to a froth, Two and a half cupsful flour. Dissolve one-half teaspoonful soda in one tablespoonful water, For gold cake take the yelks of the eggs and mix the same as above.

Cream Tea sour cream.

Two-thirds of a cupful" butter.

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Half teaspoonful saleratus dissolved in a litttle warm water.

Mix lightly.

Flour your hands well and make out in small cakes, the size of an egg. Lay close in a buttered pan, and bake in a quick oven. One cupful of butter, Half pound currants, Half pound raisins, Quarter pound citron, Quarter teaspoonful saleratus, One teaspoonful each of all kinds of spice. This cake will keep a year. Coeoanut Cake.

One cupful flour, Three tablespoonsful sweet milk, One teaspoonful cream tartar mixed in the flour, Half teaspoonful soda dissolved in the milk, Ten teaspoonsful sugar to two eggs. One and mix two-thirds of it the frosting and the cake; then add

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the rest of the cocoanut. Bake the cake as for jelly Coffee Cake.

One-third cupful butter, Half cupful brown sugar, Half cupful cold strong coffee, One teaspoonful each of cinnamon, cloves and Half cupful sweet milk, Whites of ten eggs. Railroad (MRS. w.

A. TURKEY.) Sixteen the whites to a froth, add yelks; then

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sugar, melted butter, then add stir as as Eleven ounces flour, Seventeen ounces sugar, Twelve eggs.

Beat the whites and yelks separately. Cocoanut Pound Cake. Twelve ounces butter, One grated cocoanut. Beat the butter till creamy, add sugar; then cocoanut, then flour.

Two tumblersful of sugar, Two tumblersful of flour, Ten eggs, well beaten, Add the flour last. Chocolate Puffs.

The whites of two eggs, One ounce and a half chocolate,

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Two tablespoonsful corn starch., with the chocolate pulverized.

the eggs to a stiff froth, add the sugar; add chocolate; drop sugar on paper; then drop the puffs on, and dust sugar over them. Bake in a quick Cocoanut Cake.

Two and half cupsful sugar, Four cupsful flour, "Whites of seven eggs, One grated cocoanut. Three cupsful molasses, Quarter cupful butter, Four spoonsful ginger, One spoonful cinnamon, One spoonful cayenne pepper. One pound of nice sugar into two pounds of flour; beat four eggs with three-quarters of a pound of butter, very light, and bake quickly.

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< Two tumblersful and a half sugar. Three tumblersful flour, Three-quarters pound butter, Half pound eitron.

Last, the whites well-beaten. White Sponge Cake.

One cupful and a half sugar, One cupful flour, The whites of ten eggs. Four cupsful sugar, Six cupsful flour, Whites of fourteen eggs, beaten to a stiff" froth.

One teaspoonful soda dissolved in one teacupful of and two teaspoonsful of cream mixed in flour.

Flavor to taste and bake in a moderate oven.

White Mountain The whites of six eggs, Two-thirds cupful butter,

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Three cupsful Two teaspoonsful cream tartar or baking powder. Make a thin icing, (and in cocoanut, if you prefer it,) and put on the cake as in jelly cake. Almond Icing for Wedding Cake. of to a froth; beat a pound of blanched almonds very fine in a mortar with rose water, (a few only at a time,) mix them put in by degrees one of lt>af the icing smoothly on the cake. It must be well-beaten. fork One pound of pickled pork chopped as as can be, Two teacupsful brown One tablespoonful cJoves, One teaspoonful cinnamon, One tablespoonful allspice, One nutmeg,

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194:

One tablespoonful soda, One wine glassful brandy or whisky, Four pints of flour; put three in the cake, and put the other on the fruit, and rub it over to prevent settling at the bottom. Mix as for other cake. Bake three Pour. over the pork it is chopped one pint of boiling water, and when cool put in the other ingredients into the water and pork. This makes a splendid large cake that will keep well. No butter or Try it.

Fourteen eggs, One pound and a half butter, One pound and a half brown sugar, One pound and a half flour, Three pounds raisins, Three pounds currants, One coffeecupful syrup, One wine glassful brandy, One tablespoonful each of cinnamon, cloves and nutmeg.

Almond Macaroons.

Three-quarters almonds, one-quarter pound bittter almonds; blanch and pound to a smooth paste, in a mortar, a few at a time. to a froth the whites of six eggs, and beat these, by degrees, one pound white sugar; mix in the

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gradually, stir well, and form ca^es and bake on paper, being careful not to let the cakes touch other. Bake in a quick oven to a light Feather Cake.

Two teacupsful flour, Flavor with nutmeg. Cup One small teaspoonful The whites of six eggs, Two-thirds teacupful butter, Two teacupsful white sugar,

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Flavor with peach water. Golden cake is made with the yelks, and in the same proportion as the above white cake. One teacupful flour, '"

Half teaspoonful One tablespoonful warm water. Bake quickly.

One pound butter, Two pounds flour, Two pounds sugar, Hose Cake.

(MRS.

DR.

GRISSUM'S, KY.

One pound white sugar, Three-quarters pound butter, The whites of fourteen eggs, well beaten.

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Beat the butter and sugar to a cream, then the and alternately mixed.

Take one teaspoonful cochineal in a spoonful of cold water, and beat till dissolved; strain it in a half teacupful of the batter, cover the bottom of the pan with the white; then mix in as in the marble Flavor with rose. The cochineal must be prepared thus:

One-third cochineal, One-third alum, One-third cream They must be pulverized well together at the drug store.

Cocoanut Jumbles. Three teacupsful white sugar, One teacupful sour cream, One scant teaspoonful soda, Five teacupsful flour, One large cocoanut grated. in sugar and drop in the pan. Add the nut last.

Mountain Cake.

(MBS.

BUNN. ) Three teacupsful white sugar beaten up with eggs and a scant cupful of butter,

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Four and half cupsful flour, Put ordinary icing between it. It is nice to every alternate layer of nice fair jelly. Lady Cake.

(MRS. DR. RYAN.) Whites of eight eggs, ' Two teacupsful white sugar, Four teacupsful flour, Half teacupful sweet milk, Flavor with peach and rose. - Fruit Cake.

( MRS. W.

8. HURST. ) One pound brown sugar, Three pounds raisins, Cloves, cinnamon, allspice, nutmeg, wine and brandy to the taste, One large cupful molasses. Beat well, as in all cakes.

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Almond Cake.

Whites of seventeen eggs, Three-quarters of a pound butter, One pound white sugar, stiff, add the sugar and butter toJl ier and beat well, add flour and whites alternately, extract of almond or blanched almonds, and rub in rose water.

Pound Cake.

Three-quarters of a pound butter. Beat the butter and sugar together, add the yelks of ten eggs; beat the whites stiff, and add with the flour.

, ( MKS. WM.

8. HURST. ) Whites of ten eggs, Two coffeecupsful white sugar, Four coffeecupsful flour,

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Cup Five eggs, | Three teacupsful sugar/ Five teacupsful flour, One small teaspoonful soda. This is very nicemade with currants, and it makes a^ excellent jelly cake. One pound white sugar, Beat the yelks and the sugar to a cream, the whites stiff, and add alternate with the Bake quickly; add a quarter of a teaspoonful of tartaric acid.

Fruit Cake.

(MRS. WM. s. HURST.) Use the ten yelks left from the above white cake Two coffeecupsful brown sugar, Four coffeecupsful flour, brown the flour, if preferred, black,

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One pound currants, Half pound citron. Cream Sponge Cake. One teacupful flour, Half teacupful cream, Union Two teacupsful white sugar, One teacupful corn starch, Harrison Cake.

(MRS. MATE ELLIOTT.) One teacupful and a half butter, One teacupful and a half brown sugar, Two teacupsful molasses, Five teacupsful flour, Two pounds One pound currants,,:

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Two tablespoonsful each of and Two grated nutmegs. Bake two hours, if all baked in one pan. Delicate Cake.

(MRS P. B. PRICE. ) Stir to a cream one pound powdered and seven ounces of sixteen eggs stiff; stir in one pound sifted flour. Flavor to the Bake immediately. Marble Cake.

( MRS. DR. RYAN. ) WHITE PART.

The whites of eight eggs, Three teacupsful white sugar, Four teacupsful and a half flour, DARK PART.

The yelks of the eight eggs, and one whole egg, Three teacupsful brown

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Five teacupsful flour. One tablespoonful each of cinnamon, cloves, allspice and nutmeg.

Put enough of the in the pan to the bottom; then put spice and white alternately till all is in the pan. Bake two hours.

This is one of the most delicious cakes ever tasted.

It keep almost as well as fruit cake. Fancy Cfake.

the yelks of four into a half pound of sugar; add a little less than fifteen minutes, then add one teaspoonful rose water and the of the Bake in small cakes and put sugar plums on top. Aunty's Cake.

Eight whites of eggs, Three teacupsful Half teacupful sweet milk, Two teacupsful white sugar, Three-quarters of a teacupful butter,

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Cocoanut Cake.

(MBS. DR. RYAN.) Two teacupsful and a half sugar, Four teacupsful flour, Whites of seven eggs, One grated cocoanut.

Bake in shallow tins.

Make frosting, and grate into it another cocoanut to put between the Use a very little extract lemon in both cake and cocoanut. ( MARIA WATSON. ) Thirteen eggs, beaten separate, One pound sugar^beaten with the yelks, stirred in the last thing, Snow Cake.

( MRS. WM. A. TURNEY. ) The whites of ten 62:2*8, c5O / One tumbler and a half powdered sugar, One tumbler and two tablespoonsful flour, A scant teaspoonful cream tartar.

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~~"^"

The whites of ten eggs, Two coffeecupsful white sugar, Four coffeecupsful flour, Ambrosial Cake.

( ELLA MYERS.

) Make any rich white cake; bake in jelly cake pans, using the following:

Two coffeecupsful white sugar, Yelks of six eggs, Whites of four eggs, Four lemons.

Grate the rind of two lemons; one-quarter pound Put in a pan and stew over a slow fire it becomes thick. ( ELLA MYEKS. ) One pint powdered sugar, One pint flour, separately, the yelks for half an hour,

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Silver Cake.

Three-quarters teacupful butter, Four teacupsful flour, The whites of five eggs, Flavor to taste.

Peach is good for the silver, and lemon or nutmeg for the gold.

Gold Three-fourths teacupful butter, Four teacupsful flour, Yelks of five eggs, Flavor to taste.

Starch The whites of seven eggs, Two teacupsful white One teacupful corn starch, t

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Corn Starch Cake9 (No. 2.) The whites of sixteen eggs, One pound white sugar, Three-quarters pound butter. Beat the sugar and butter well the stiff; one pound of corn starch, one teaspoonful baking powder; beat lightly after adding the whites. Milwaukee Cake.

Half teacupful butter, Half teaspoonful soda, or one teacupful water, three teaspoonsful baking powder, Tipsy Cake9 (Sponge,) Cut a small cake in slices, put them into a flat glass dish, pour some wine and a little Jamaica the let it soak a few hours; put dish and serve with some custard round. It may be decorated with a few blanched or whipped cream and

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Chocolate Macaroons. Scrape tine hall* a 'pwmd baker's cocoa; beat the whites of four eggs, and into this stir one pound powdered sugar and the scraped cocoa, adding a very little Hour.

Form the mixture into small, thick cakes, and lay them not too close on a buttered tin, and bake a few minutes.

Sift *sugar on them while warm. Mil ""

Chocolate Cake.

the of two eggs -with a quarter of a pound powdered sugar into a frothy cream; add the juice of half a lemon and six ounces of finely chocolate.

Drop ijds mixture in spoonsful on a flat tin, and bake them slowly. Little Plum Cake, to Keep Long. Dry one pound of flour, and mix with six ounces of finely powdered sugar; beat six ounces of butter to a and add to well-beaten; half a pound of currants washed and nicely dried, and the flour a'nd sugar; beat all for some time, then dredge flour on tin plates and drop the batter on them the size of a walnut.

If properly mixed, it will be a stiff paste. Bake in a brisk oven. Drops.

lemons, a large of

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double-refined sugar; then scrape the plate, add teaspoonful of flour, mix it into a light paste with the white egg.

Drop it upon white paper, and put them into a moderate oven on a tin plate. Lemon Cake.

( MRS. RAPP, JACKSONVILLE. ) Six ounces Eight ounces sugar. ( FILLING FOR CAKE. ) Three ounces butter, Four lemons, Three-fourths of a cupful sugar, Grated rind of two lemons. Mix all together; then put in a pan and let it come to a boil.

Be careful not to burn.

on like jelly.

Golden Cake.

One teacupful of butter, Eight eggs, the yelks, Half teacupful milk,

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\ Mix the and cream tartar together. with nutmeg.

Jane9s Cream Cake.

* One pint water, Three-quarters of a pound flour, the water, melt the butter in it; stir in the flour dry while the water is cool, add one teaspoonful soda and the eggs well-beaten.

the mixture on buttered this with a spoon, and bake twenty minutes.

( INSIDE MIXTURE. ) One cupful flour, Beat flour, eggs and sugar together, and stir into the milk; when scalded enough add lemon and vanilla.

When the cakes are cold open and this mixture.

One cofleecupful butter, Three coffeecupsful sugar, Four coifeecupsful and a half Four eggs, the whites beaten to a stiff froth.

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One grated cocoanut. (Excellent.) (MAGGIE LAMB.) Seven eggs, Two coffeecupsful sugar, Flour enough to make a soft dough, Three teaspoonsful baking powder, No milk or water, Two coffeecupsful butter. One teacupful loaf sugar, Two tablespoonsful buttermilk, Flour enough to roll out thin. Spice to the taste. Plnm One-quarter pound butter, One-quarter pound sugar, One-quarter pound currants, Half pint milk,

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Spices to suit the taste. The above is excellent.

are baked in small pans. Excellent Two teaeupsful sugar, One teacuj>ful butter, One teacupful lard, Three-quarters of a pound corn starch, Three-quarters of a pound flour, Roll very One coffeecupful sugar, after it is sifted, One scant coffeecupful butter, Two coffeecupsful flour, Coffee Cake.

One cupful of made strong coffee, Two cupsful brown sugar,

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One cupful currants, Two teaspoonsful cinnamon, Two teaspoonsful cloves, Take five eggs, half a pound powdered sugar, break the egg upon the sugar, and beat with a steel fork for half an hour.

the weight of two and a half in the shell of flour; after you beaten the eggs and sugar the time specified, grate in the rind of a lemon, the juice may be added at pleasure; in the flour, and immediately pour it into a tin lined with buttered paper, and put it instantly into a moderate Marble Cake.

FOB THE WHITE.

Whites of seven eggs, FOB THE BLACK.

Two cupsful brown sugar,

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Yelks seven eggs, Spice to taste.

Mix each cake separately; paper the bottom of your pan and grease well, then cover the bottom with some of the dark cake, and then add white and dark alternately till all is in the pan. Bake an hour and a half.

Molasses Cup Cake.

One coffeecupful molasses. One coffeecupful sugar, One coffeecupful sour milk or cream, One coffeecupful of mixed butter and lard, Four coffeecupsful flour, One coffeecupful chopped raisins, One coffeecupful currants, A pinch of One nutmeg.

Water Cookies.

One teacupful cold water,

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Flour enough to roll, Ginger to Half teacuplul butter, Half teacupful brown sugar, Half teacupful molasses, One teacupful and a half flour, Half teacupful sour milk, Soft Ginger Cake.

Two teacupsful molasses, One teacupful mixed butter and lard, Four teacupsful and a half flour, One teacupful sour milk or water, Or with water, fourteaspoonsful baking powder, Two tablespoonsful ginger, Soft Ginger Bread.

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Five teacupsful flour, One tablespoonful and a half ginger, Cinnamon and allspice to the taste. (BEN. WATSON'S.) One pint New Orleans molasses, One ounce ginger.

to stiff dough; work smooth and roll cut with a cutter.

dark brown.

Sponge Ginger Bread* Melt a piece of butter the size of a hen's egg, One pint New Orleans molasses, One quart flour.

Dissolve a tablespoonful of saleratue in half a pint sour milk, strain and mix; add flour enough to enable you to roll about an inch thick, and bake in a quick

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( MRS. DR. RYAN. ) Two coffeecupsful molasses^ One coffeecupful lard, One tablespoonful mustard, One tablespoonful Flour enough to make very soft. Roll thin and bake quickly. Soft Ginger Bread.

One pint flour, Two tablespoonsful saleratus,.

Half pint sour milk. Flour to make as stiff batter as pound cake. xY Jumbles.

Three teacupsful sugar, Two teacupsful butter, Four tablespoonsful sour cream, sprinkle with coffee sugar thickly on the top before placing in the oven.

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Soft G-inger Bread. ( JANE ILES. ) One pint New Orleans molasses, Two tablespoonsful butter, Three pint? and a half flour, Two tablespoonsful ginger, Half pint sour milk, One tablespoonful soda. Raised Cake without Eggs. Stir together a coffeecupful of light sugar and half a cupful of add a pint of warm water, half a cupful of yeast, and flour enough to make as as ordinary fruit cake; rise over night; light, add a little mace, and nutmeg, one cupful chopped raisins. Put in the pan, let rise until light, then bake. Piece of butter the size of an egg, of a soda dissolved in warm water, One spoonful ginger, Flour to roll.

Lou's Ginger Snaps. One cupful lard,

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Half cupful sugar, One teaspoonful soda dissolved*!! warm water, Cinnamon and ginger to taste. Mix them stiff, pound them, roll thirT, and bake Almond Cake.

Two coffeecupsful white sugar, Four coffeecupsful flour, One coffeecupful cream or rich milk, Twelve whites of eggs, One teaspoonful extract of almond, Two pounds of almonds in the shell. Blanch the almonds and slice very thin, and rub on a little flour before putting them in the cake. Mix as for other cakes; stir, but not beat, after all is in. Cocoanul Jumbles9 No. 1.

Three cupsful sugar, One cupful cream, One large or two small cocoanuts grated, Five cupsful and a half flour. Roll them out in sugar.

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Cocoanut Jumbles, No. 2. | One eggj A piece of butter the size of two eggs, Two tablespoon sful sour cream, One teaspoonful cream tartar, if sweet milk is used, and flour enough to make the dough stiff enoiigh to out in Half package of prepared cocoaj^ut or one whole one grated. Almond Icing.

If it is wished to ice a cake, as is done for bride cake, a layer of almonds must be first spread over the according following receipt:

Take the whites of three fresh eggs, and beat them to a froth; bruise one pound of Jordan almonds very tine with rose water enough to prevent their oiling in a mortar, and mix them with the whites of eggs very mix in by degrees of powdered sugar, when the cake is taken from the oven lay this mixture on very smoothly; let it dry gradually, and when dry enough proceed to sugar ice it.

Sugar Ice.

Beat two pounds of double-refined sugar and two ounces of fine starch, sift through a gauze sieve; then

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beat the whites of five eggs till they are stiff, adding the sugar by degrees; when all the sugar has been put in, continue to beat it half an hour longer; then lay it over the almond icing and spread it very even with a bread knife.

If it is put on as soon as the cake comes out of the oven, it will be hard by the time the cake is Tea or Coffee Cake.

Two cupsful nice brown sugar, One cupful butter, or half lard, Three teacupsful sour milk, Half a nutmeg grated.

Put the eggs and sugar into a suitable pan and beat well together, add butter, and beat all well; put in the nutmeg; now stir in flour, to make it of such a consistency that it will not run from the spoon when it is lifted up.

Any one preferring any other flavor can suit their own taste.

This can be baked in little cakes or in square baking pans.

Pork Cake without Butter, Eggs or Milk. A most delightful cake is made by the use of pork, (fat pickled It must be tasted to be appreciated, and another advantage is, you can make enough some leisure day to last through the season.

I have eaten it three or four months after it was baked, and it

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was very nice and moist. Take nice fat pickled pork, free from any lean or rind, and chopped to look almost like lard, of this after it is chopped, one pound; pour half a pint boiling water on it; raisins stoned and chopped two pounds; citron, shaved into shreds half a pound; currants, washed and dried one pound; brown sugar, two cupsful (teacupsful measure;) molasses, one cupful; soda, one teaspoonful, rubbed fine and put. into the Mix them all. together and sifted flour to the consistency of any other fruit or pound Put in such spices as are suited to the Cinnamon, cloves and are usually put fruit cake, but in making any cake that requires flavor or spices, persons are not required to adhere strictly to the receipt if it does not suit the Paper and grease a pan well and bake slowly. The best rule for baking cake is to watch it closely and try it with a straw; if nothing adheres straw, and your judgment tells you it has been in long enough, take it out of the oven.

Be careful not to take a fruit cake out of the pan while it is too hot. You can put in as much fruit or as little as you like. It is intended for a cheap and for those who do not feel able to always have the richer fruit cakes. Cider Cake.

Six cupsful flour, Three cupsful sugar, white or brown,

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-223 One cupful cider, One grated nutmeg.

Mix as other cakes.

Put soda in the cider.

in a quick oven.

Roll Jelly Cake.

One cupful and a half nice brown sugar, Two cupsful flour, or a very little more, One teaspoonful and a half cream tartar, Flavor to suit the taste, lemon is nice. Beat the sugar and eggs together till light ^ mix the cream tartar and into the milk, stirring in the flavor also; now mix in the flour, remembering to bake soon, spreading thin upon a long tin pan well-greased. As soon as it is done, take it out on your bread board; spread jelly upon the top of it, and spread it all over nicely and roll up, slicing only as it is to be used. Dried Apple Cake.

Yery fine.

Try it.

One coffeecupful apples soaked over night.

In the morning drain, chop fine, and cook in one coffeecupful syrup. One coffee cupful brown sugar,

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One-third of a coffeecupful butter, Two coffeecupsful flour, One coffeecupful sour milk, j ' Spice to the taste.

White Fruit Cake.

The whites of ten eggs, Two coffeecupsful powdered white sugar, Four coffeecupsful flour, Flavor with rose and peach water, Two pounds raisins well stoned and chopped, Two pounds currants well washed and dried, One pound citron sliced thin. and sugar together till it is light; mix cream tartar in the flour, and stir in a little flour before putting in the milk; then add and (which must be well-beaten) alternately, stir well together, and add fruit till all is in. Have ready a pan sufficiently large.

It is well, in all cakes, to have the bottom of the pan covered with a well-greased paper. This will take about two hours to bake. Do not have your oven too hot, but keep a steady and regular heat. If it should require it, put a thick brown paper on the top to prevent its getting too brown.

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Icing for Cake.

To the white of an egg, one quarter pound powdered sugar.

Beat the egg stiff, and add by degrees the with lemon This makes it whiter and smoother, and improves it much.

Ginger Pound Cake.

Four cupsful brown sugar, Nine cupsful flour, Three cupsful and half butter, One cupful and a half rich 'sour cream, Two cupsful ginger, Two teaspoonsful soda, Four teacupsful molasses. Beat the very light, add the sugar to them; cream the butter with the flour; warm the cream with the soda; then mix all together alternately the ginger and molasses, and then beat very hard. either in little pans or in a large cake pan. s Six tablespoonsful white sugar, Four tablespoonsful melted butter, Four tablespoonsful sweet milk, Mix soft and fry in hot lard.

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Four cupsful flour, One cupful cream, A little soda, Pork Cake.

( CLARA'S. ) Half teacupfuFfat salt pork (pickled) chopped very tine, One teacupful brown sugar, One teacupful milk, One teacupful raisins or currants, Cinnamon, nutmeg and allspice to the taste. ( MRS. RYAN. ) Twelve eggs, Zf*~~* $ Sixteen ounces flour, ^ One pound powdered white sugar. Heat the flour; beat the yelks and together; beat the whites very stiff; add the whites and flour alternate; with either lemon or almond, one-fourth of a teaspoonful tartartic acid, which must

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be put in last.

Do not beat after you begin to gtir in the whites.

If this is baked in shallow tins, after it is put into the pans have ready some blanched almonds sliced very thin, and sprinkle on the top. Half cupful Cinnamon and nutmeg to taste. Flour enough to make a dough stiff enough to roll out in cakes.

Fry in lard.

Five dessertspoonsful melted butter. Salt, cinnamon and nutmeg to taste. Fry in hot lard.

Snow Cake, ( Very Fine.) Half pound powdered sugar, One pound arrowroot, The whites of six eggs.

Beat the butter to a cream, add arrowroot and sugar,

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gradually, beating all the time; beat the whites separately, and when stiff add to the mixture; flavor to suit taste, and beat all together twenty minutes. in shallow tins or in small tins in moderate oven. ~~ Cream Jelly Cake.

Two cupsful white sugar, Half cupful sweet milk, Half teaspoonful baking powder. Bake in jelly tins.

CREAM FOB THE ABOVE.

Grate two lemons, add the juice, Half cuptul butter, Yelks of three eggs, Stir constantly over the h're till it jellies; when cold spread between the cakes.

White Sponge Cake.

Whites of ten eggs, One cupful and a half powdered white sugar, One cupful flour, One teaspoon sful cream tartar. Mix cream well; stir in (after they are beaten stiff) very gently.

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Newport ) Two tablespoonsful sugar, Piece of butter the size of an egg, Two eggs, beaten separately, One cupful and a half sweet milk, Two teaspoon sful cream Three cupsful Bake fifteen minutes. (Cheap and good.) One pint sour milk, Two teaspoonsful salt, Three cupsful white sugar, As much flour as will make it a soft dough. add a box of cocoanut, (or one grated cocoanut,) and a tablespoonful of grated nutmeg. Have the dough as soft as you can well roll it, and about an inch thick; cut and bake a light brown.

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Ammonia Calce.

Three-quarters pound sugar, Half teacupful sweet cream, Half teaspoonful ammonia, One small teaspoonful soda, One lemon.

Flour enough to make a dough. Boll thin.

Two cupsful and a half sugar, Four cupsful flour, Whites of seven eggs, Two teaspoonsful baking powder. Bake on shallow tins. Ginger Cake.

( MES. PERKINS. ) Three tablespoonsful ginger, Half of a nutmeg, One teaspoonful cinnamon, One tablespoonful soda, One teacupful brown sugar, One teacupful butter or sweet lard,

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One teacupful sour cream or milk, Four eggs, well-beaten. Flour enough to make a stiff batter. Two cupsful molasses, Ginger and spice to the Flour enough to roll out.

Soft Ginger Bread. One cupful sugar, Two cupsful molasses, Five cupsful flour, Two tablespoonful ginger, One teaspoonsful cream tartar. Snow Cake.

One cupful and a half powdered sugar, The whites of eight eggs, One teaspoonful cream tartar mixed in the flour.

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Cocoanut Macaroons. Beat to a stiff froth the whites of six eggs, and then it very hard a pound of powdered white sugar; mix with it a pound of grated cocoanut to a stiff paste.

jour hands and make it up into little balls.

Lay them on sheets of buttered paper, and bake them in a brisk oven, grating white sugar over each. done in a few Orange Cake.

(MKS.

j. BUNN.) Make cake as for jelly cake, put together with icing; take the grated rind, all the inside pulp and of one large orange; then thicken with When a little dry frost all over with the frosting. (MRS.

j. BUNN.) One cupful butter, beat to a cream, One cupful corn starch. Two cupsful flour, "Whites of seven eggs, Two-thirds teaspoonful soda. Bake quickly.

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Twelve eggs, Ten ounces of flour, One fresh lemon. Put the flour in last.

Weigh the eggs, and then weigh as much sugar as the weigh; half as much flour and two ounces more, two teaspoonsful cream one of soda, dissolve in a little water; wet the sugar with a little milk; beat the whites and put them in last. t Cream Cake.

(MKS.

DAVIS.) One cupful boiling water, one tablespoonful butter, while the water and butter are boiling, stir in one cupful it will make a thick and smooth paste. After it is taken off the fire, add four eggs, and beat the mixture as hard as very smooth.

tins in cakes, and smooth over them the white of an egg to a frost.

ten in a hot oven.

For the filling of these cakes One sheet of isinglass, One-third of a cupful hot water, Two cupsful milk, The yelk of one egg, Sweeten and flavor to the taste.

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234:

Strain the mixture and let it stand it congeals; then put a spoonful into each cake. Railroad Cake.

( MRS. DAVIS.

) Four tablespoonsful melted butter, Half cupful milk, One and a half cupsful flour, Three teaspoon sful baking powder, Common Crullers or Twist Calces. Mix well together half a pint of sour milk or buttermilk, two teacupsful sugar, one of, and three eggs well-beaten; add to this a teaspoonful of ealeratus dissolved in hot water, a teaspoonful of a nutmeg and a teaspoonful of sift in flour enough to make a smooth dough; roll it out not quite a inch thick; cut in small oblong pieces; divide one end in three or four parts like fingers, and twist or plait over each Fry in may be cut in strips, and the ends joined, to make a ring, or in any other shape. Soft Crullers.

Sift three-quarters of a pound of flour, and powder

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half a pound of loaf sugar; heat a pint of water in a round bottomed saucepan, and when quite warm, mix the flour with it gradually; set half a pound of fresh butter over the fire in a small vessel, and when it begins to melt, stir it gradually into the flour and water; add by degrees the powdered sugar and half a grated nutmeg.

Take the saucepan fire, and beat the contents with a wooden paddle or spatula are thoroughly mixed;' then beat very light, and stir them gradually into the mixture.

Beat the whole very hard till it becomes a thick batter. Flour a pasteboard very well, and lay out the batter upon it in rings, (the best way is to pass it through a screw funnel.) Have ready, on the fire, a pot of ing lard of the very best quality; put removing them the board by carefully taking them up, one at a time, on a broad-bladed knife. but few at a time.

They must be of a fine brown.

Lift them out on a perforated skimmer, draining the lard from them back into the pot; lay them on a large dish, and sift powdered white sugar over them. Cocoanut Jumbles.

Cut the meat of a large cocoanut in slices and grate Beat up the whites of five*eggs and the yelks of three, and mix with them a few drops of the essence of lemon.

Mix the grated cocoanut with a small portion of flour, roll it lightly on.a floured pasteboard, cut it into rings with a tumbler, the edge of which is floured.

Butter the pans into which the cakes are to

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be laid, and after sifting loaf sugar over the cakes; bake them in a quick oven. When they begin to brown they are done. Hice Take eight yelks and four whites of eggs, and beat to a foam; add six ounces of powdered sugar, and the peel of one lemon grated; then stir in half a pound of ground rice, and beat all together for half an Put it into a buttered tin, and twenty minutes.

This cake is recommended as very easy of digestion.

Com Starch Cake.

Butter the size of an egg, Two tablespoonsful milk, One teaspoonsful cream tartar, One cupful and two tablespoonsful corn starch, Makes twelve cakes.

Tea Cakes.

Five cupsful flour, One cupful of butter or sweet One small cupful sour milk.

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Two pounds powdered white sugar, One pound butter, One pound and three-quarters flour, The whites of twenty-four eggs. Beat the butter to a cream, then add the sugar, and beat them well together; add flour and the.whites alternately.

carefully watched while baking, paper should be kept over the the top to keep it from getting too brown. The beauty of any white cake is to have it thoroughly, and at the same time, delicately baked. Almond found Cake.

One pound powdered white sugar, One teaspoonful soda, dissolved in hot water, One teaspoonful essence of lemon, of blanched almonds pounded Swiss Cream.

Four tablespoonsful white sugar. One teaspoonful corn starch, The whites of five eggs, Put the cream on to boil, then let it cool, and then add the whites and boil again, stirring all the time.

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(MRS. GOODELL. ) Two cupsful butter, Seven eggs, Caraway seed.

Enough- flour to roll out. One cupful butter and lard, One cupful boiling water, Flour enough to make a thick sponge, One cupful yeast.

Let it stand over night. Then add Flour enough to make a dough, not too Let it rise till quite light; then roll them out, cut and boil them in hot lard to a light brown, dipping them as you take them out in powdered sugar and cinnamon.

Butter the size of an egg, Flour enough to roll out. Cut and fry in hot lard.

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Citron Marble Mix up any nice white cake. One pound almonds, blanched and sliced, Half pound citron, sliced very thin, Color one-third of the batter pink. Put of the white batter in your pan, then a of the pink thrown in carelessly; part of the almonds, then a and pink, and alternating each till all is in the mould. Have your oven the proper heat before putting it into the stove; watch it if it begins to brown too quickly, put a paper over it to keep it from browning too much.

Orange Paste.

Whites of two eggs, Two-thirds of a cupful pulverized sugar, The juice of two oranges and grated rind of one. The eggs must be beaten up very light and then add the sugar and orange; spread on instead of jelly when the cakes are cold. Imperial Cake.

(MRS. HODGES.

) One pound powdered sugar, One pound butter,

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Two blanched, and thin, and rubbed in a little flour, One pounds raisins stoned and chopped. Beat butter and sugar together to a cream, whites stiff, and added with the flour alternately; one tumbler of brandy; extract of almond; put in the raisins and almonds and stir well after they are in, but do not beat. Bake just like fruit cake, but not so long, about two hours and a half. Irish Cake.

One pound sifted sugar, One pound butter, beat to a cream, One pound and a quarter One pound currants, Three eggs, beat the whites to a froth, Quarter of a pound blanched sweet almonds cut A small glassful of brandy, One nutmeg or one lemon.

Beat the cake one hour, or till it is very light; leave out the currants and almonds till you are ready to pul it in the pan; put paper in the bottom of the pan. ( MRS. MASTERS. ) One pound a half flour, Three-quarters of a pound white sugar, Three-quarters of a pound butter,

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Quarter teaspoonful soda in one tablespoonful Sift and weigh the flour, put it into your pan; take your hand and make a hole in the centre, pushing the flour to the sides of the pan; put in your butter and sugar; beat your eggs well together and pour in with the butter and sugar; then add your soda and water, and mix well, using all the pound and a half of flour; when mixed, take a piece of the dough and roll it in a roll with your hands, and then cut them into lengths and join the ends together, making a cake with a hole in the centre.

can be made as or as as you wish.

Flavor with grated nutmeg.

Make just as you would for soda biscuits, only add Cinnamon and nutmeg.

Roll, cut, and fry a light brown in hot Splendid Cookies.

( MKS. WILSON. ) Two pounds flour, Two pounds sugar, One coffeecupful butter, which is ten ounces,

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Five teaspoonsful baking powder, Flavor to suit the Beat sugar and butter together, then add eggs, and beat all well together; put baking powder in mix well.

The dough will be soft; break off a small portion of the dough, flour your bread board, and with your two hands roll the piece of dough into a long roll; then take a sharp knife, flour it, and cut the cakes off in inch pieces; they will be small, but spread in the pan; it is the nicest way for all cookies, as the rolling the dough with a rolling pin destroys the lightness of almost any dough. By the addition of one grated cocoanut, you will cocoanut macaroons.

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PUDDINGS DIRECTIONS IN REGARD TO PUDDINGS. In making bags for puddings that are to be the muslin should be close to keep out the water. It should always be dipped in water (cold) and wrung out, then thoroughly floured on the inside; turn it and put in your pudding, leaving sufficient room pudding to swell.

Suet and Indian meal puddings require more room than others.

Always put an old plate of some kind in the bottom of the pot to prevent sticking and burning. Have the pot well filled with boiling water, as cold would ruin the pudding. the pot well filled, and if water must be added, use boiling water.

Do not let it stop boiling, as it is an injury to the pudding. Turn the pudding over after it has been in a few minutes; always keep the pot covered.

Dip the bag in cold water a moment before turning the pudding out. Be sure all eggs used are fresh, generally beat the whites and yelks separately.

Do not put eggs into hot milk.

All used in cooking and good.

In boiling cus-

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tards, always set the vessel in another containing boiling water, it prevents sticking and burning. Fruit and other materials used in puddings should be, if possible, prepared the of using.

In families where they can get such things in it found a great convenience to make a business of preparing currants and raisins at least.

Take three or four pounds of put them into a sieve, and set that into a large clean tin or other pan, and pour over the currants warm (not hot) water to cover them; ten or fifteen minutes, then take your hands and rub them well to remove all dirt and sand. off that water and add more.

Let the currants remain in the sieve, continue pouring on clean water till your fruit is clean, which will be seen by the color of the water.

The use of the sieve is of great assistance, as it prevents the loss of fruit, and all the dirt is sure washed away, leaving the fruit cleaner than could be made in any other way.

When clean, take the sieve from the water; shake it well, and and let it set till the water has all dropped off; then wipe in a clean cloth and put them in a large dripping pan, set them stove oven; watch them closely, stirring till the water is dried out and they appear fresh and full; then take them out; let them get cold, and put them away in either glass or earthen jars. In this way they can be used with less trouble.

It takes but a very short time to prepare them, and is of great assistance, as are always ready on short notice.

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if possible, be stemmed an'd put away in tin boxes.

housekeeper knows, no doubt, the inconvenience of having to wait to wash and clean currants, and stem and stone raisins, especially if the pudding or fruit cake is needed the same day.

In a short winter day it is almost impossible to get them prepared in time, especially if the pudding is to take three hours to boil or steam, or the cake three or four hours to bake; ^ hence the necessity ol taking one spare hour in the morning and preparing the fruits ready for the " time of need." If once tried it never be abandoned I am sure.

I give this as my own way of preparation. All spices should kept on hand in such as.economy shall direct.

Each bottle or box should be labelled and kept covered or corked tight. Cream tartar, soda, tartaric acid, and indeed all such things, should be carefully labelled to prevent mistakes. By using these precautions and inconvenience will both be saved. IBrandy or Wine To a quarter of a pound of butter put a quarter of a pound of sugar and a gill of brandy or wine; grate half a nutmeg into it; make it hot and serve, or it may be beaten well together and used cold. Lemon Sauce.

as directed for the above sauce, using the lemon juice instead of the wine or brandy.

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Cold Sauce.

Four ounces butter, Six ounces sugar, White of one egg whipped, One glass of wine, Cream, butter and sugar together. Add the lemon essence, then the white of egg. Sauce for Pudding.

Quarter pound butter, Two eggs well beaten together. Set the vessel in boiling water till it boils about two In making butter and sugar sauce, stir in a little lemon essence before putting in anything else.

It makes it very light.

Sauce for Boiled Hice.

Beat the yelks of three eggs into sugar enough to make it sweet; add a teacupful of cream and the grated rind and juice of two lemons. When lemon cannot be had use dried lemon peel and a little tartaric acid.

This is a nice sauce for other puddings, especially for corn starch puddings.

One cupful brown or white A piece of butter the size of an egg.

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Beat all together to a cream, add half a wine glass of boiling water. Liquid Sauce.

Six tablespoonsful sugar, Ten tablespoonsful water, Four tablespoonsful butter, Two tablespoonsful wine. Heat the water and hot; butter till it is melted. Be careful and not let it boil.

Butter and Sugar is made by beating to a cream two cupsful white sugar and half a cupful of sweet For plain batter puddings it may be thinned with a few spoonsful boiling to the Nutmeg is very nice, though lemon juice or wine may be used.

Pudding Sauce.

One cupful brown sugar, Two tablespoonsful of cream, One ounce butter. Stir the and sugar thoroughly; then add a little of the cream at a time to keep them from separating; add wine to the taste in the same manner, (not quite a wineglassful.) Let the mixture melt; it will be a white froth when done. Enough for five persons. -

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Brandy Sauce.

Heat over steam half apint ofbrandy; beat together to a cream two cupsful of sugar, and half a cupful of butter and two well-beaten eggs stirred it; add the brandy, mixing Keep hot needed.

Wine Sauce.

"Wine sauce may be made in the same proportion as the above, using a cupful of wine; heat over steam, but do not stir while melting. Wine Sauce.

Piece of butter size of an egg, One cupful powdered sugar, stirred till very Three-fourths of a cupful boiling water, One wineglassful of wine turned on to the sugar and butter, and stir briskly. Mrs. JR/s Pudding Sauce. One glassful of wine. Beat all well together till creamy, and set over the fire a few minutes to scald through once, or set it in the tea kettle top to heat through.

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Sweet Sauce.

"Work a teacupful of sugar into a teacupful of butter with a teaspoonful of flour and half a nutmeg, grated; when it is a smooth paste, stir gradually into it half a pint of boiling water; set it over the fire for ten minutes, stir it all the time. This sauce is almost any kind of puddings or dumplings; wine or brandy can be added, that is a matter of choice. Chinese Fun.

(MRS.

B. PEASE.) One cupful of chopped suet, One teaspoonful soda in the milk, One cupful raisins, One teaspoonful each of ginger, cloves and cinnamon.

Steam if all in one pan; if in cups, steam two hours. Mich Lemon Sauce. a large lemon in plenty of water, until you can run a straw through it, then cut it in and quarters; put to them and the juice a teacupful of sugar, the same of butter, with a large teaspoonful of flour worked into it; put all to-

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gether and in gradually half a pint of boiling water; grate half a nutmeg; put this over the fire ten minutes, stirring all the time. Cheap Dessert.

Cook one teacupful of rice; when done to a jelly add a tablespoonful of currant jelly and half a of fruit juice; boil a few minutes; mould, and eat with cream and white sugar. One quart soft mashed potatoes, Half a pound melted butter, Six eggs, beat light.

Mix the butter with half a pound sugar; stir in the eggs, adding half a pound currants or raisins; put in a thick cloth and boil half an hour. To be eaten with wine sauce.

One cupful raisins, Three-quarters of a cupful suet, To steam three hours.

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A Baked Indian Pudding. Cut up a quarter of a pound of butter in a pint of and warm them together till the butter is melted; boil one quart of milk, and while scalding hot pour it over a pint of sifted corn meal, and stir in the molasses and butter, and let it steep for an hour covered over; take off the cover and let it cool; when cool beat six eggs, and into it add a tablespoonful of mixed cinnamon and nutmeg and the grated peel of a lemon; stir the whole very hard, and put it into a buttered dish and bake it two hours. with any kind of German Puffs.

Sift half a pound of flour; cut up into a quart of rich milk half a pound of fresh butter, set near the fire till melted; beat eight eggs very light and stir gradually into the milk and butter alternately with the flour; add a grated nutmeg and a teaspoonful of cinnamon; mix the whole to a fine smooth batter; butter some large cups and fill them a little more than half full; set them immediately in a quick oven, and bake a quarter of an hour; when done, turn them out into a dish and grate sugar over them. Serve with sauce.

Steam Pudding.

( MISS CARRIE HURST. ) Three pints sweet milk,

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Flour enough to make a little stiffer than batter A very little salt, Currants or raisins if you Fill the cups half full; put them in a steamer and steam half an hour; eat with sauce; make with equal of and with nutmeg and brandy.

Florentine Pudding.

( SALLIE FOREMAN. ) One quart sweet milk, Five tablespoonsful white sugar, Three tablespoonsful corn starch, Mix the corn starch and three spoonsful of the sugar and the yelks of the eggs and the milk; put on and thick; then off and put in a baking after it is slightly browned, take the whites of the three eggs and the other two spoonsful of and beat well and put on the top, and bake a eat with cream.

German Pudding.

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Bake and serve with sauce. Batter Pudding. (MRS.

DR. GRISSOM, KY. ) Two tablesoonpsful of flour to one egg, and rnilk to as as possible; of course you can make this as large as you want, but this is the proportion; beat all together, add a little Batter Pudding. Nine eggs, Ten tablespoonsful found Pudding9 (Steamboat.) white sugar and three-quarters of a butter, beat together; add eggs, continue beating; add of flour; then add the other flve eggs, one at a time, still beating them slowly add the put the whole into a mould with a tight cover and steam, instead of baking, for one hour, fast, or one hour and a half, slowly.

By adding beef suet instead of butter, with raisins, currants and citron, it makes an excellent plum pudding.

The sauce is made by taking a good butter and an equal quantity of sugar beat together.

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Chocolate Custard, (Very Nice.) One-quarter pound Baker's prepared cocoa to one quart milk.

Mix the milk and scraped chocolate to a thick paste. Boil one-quarter of an hour; while warm stir in three tablespoonsful of sugar, and set it away to cool.

Beat eight eggs well and stir into this mixture.

in cups, and serve with a macaroon on top of each cup. Almond Custard, (Rich.) Boil in pint of milk one handful of bitter blanched and broken up.

highly flavored, strain this milk and set it aside.

Boil one quart of milk by itself; when cold, add eight wellthe flavored and half a of powdered sugar; stir well.

Bake in cups, and when cold serve with macaroons laid on each cup. Pandoudy.

' r * 5 1 !

( MRS.

CRAVEN. ) Pare, core and slice thin some sour, juicy apples; a deep and put in a- layer of apples; sweeten with brown sugar, and flavor with lemon peel; strew over a layer of bread crumbs and bits of butter; repeat this till the dish is full, finishing with a layer of bread crumbs. Bake till the apples are soft. A little cider improves much.

To be eaten with sweetened cream.

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Tapioca Pudding.

of tapioca soaked in water till it is swelled enough; then add one quart of milk, and put it in a double kettle, or in a pitcher, and set into boiling water, and when the tapioca is sufficiently tender add the yelks of three eggs, a teacupful of sugar, stir this into the boiling milk; flavor with vanilla; then pour half in a dish; add the whites to a froth; pour the remainder on You can make it in the morning, as it is to be eaten cold, and is very nice. Hice Pudding.

One pound washed rice to one quart rich milk, One-quarter pound sugar, One teaspoonful powdered cinnamon. Bake two hours.

A cream added is an improvement.

Plum Pudding.

Pick and stone half a pound of raisins, wash and dry the same quantity of currants; chop, not too fine, three-quarters of a pound of beef suet,.put in a convenient basin with six ounces of sugar, two ounces of candied peel sliced, three ounces of flour, three ounces of bread crumbs, a little grated nutmeg, four eggs, a gill of water, or perhaps a little more, to form a nice consistence; butter a mould, put a piece of white pa-

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per over the top and round the sides; tie it in a cloth, boil for four hours in plenty of water; when done, remove the cloth, turn it out of the mould, take the paper off the sides and top, and serve with sweet It may also be boiled in a cloth. Lemon Drops.

large lemons a of double-refined scrape the sugar into a plate, add half a teaspoonful of flour, mix beat into a light paste with the white of an egg; it upon white paper, and put them in a moderate oven on a tin plate.

Batter Pudding.

Eight tablespoonsful flour,, Steam it for two hours. Tapioca Pudding.

Soak a teacupful of tapioca in three and a half cupsful of boiling water and two spoonsful of white sugar; keep it in a warm place for a two quart pudding dish three-fourths full of rich, ripe tart apples, peeled and quartered; pour the tapioca over the apples, and add teacupful of cold milk to brown the tapioca.

Bake an hour.

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Sago Pudding.

Pick over and wash a teacupful of sago, pour on nearly a quart of boiling water; add a half teacupful a if preferred, brown; cold, pour it over the apples, or mix the two together in a pudding dish and bake an hour. Blanc Mange and Fruit Pudding. Boil for a few moments six spoonsful of dissolved corn starch in a quart of boiling water; pour it immediately a of ripe peaches, previously peeled and quartered and placed in a dish with sugar sprinkled over them. eaten Instead of mellow pears, or stewed quinces, ripe plums, cherries, marmalade or jam may be used.

Instead of corn starch, spoonsful of fine Hour, or, still graham with, or without, an egg, may be substituted. Sponge Pudding.

One-quarter of a pound of flour, the same of sugar; boil with one quart of milk to a thick batter; it is boiled add one-quarter of pound butter to it, mix well; then divide twelve eggs, mix the yelks in the batter; beat the whites to a stiff froth; then mix the whole together.

Put it in a pan, and set the pan in which you bake it in another pan and bake it in a hot oven.

eaten with liquid

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Snow Pudding (Splendid.) Half ounce of gelatine, One pint of boiling water, Three-quarters of pound white sugar, The juice of two lemons. After it is thoroughly dissolved, strain as soon as it begins to thicken, add the well-beaten of two eggs; beat it for half an hour and set it on the ice after putting it in a mould.

a custard; flavor with lemon rind grated. Send to the in the middle of the custard. Hice Pudding.

Wash thoroughly a teacupful of best rice; add half a cupful of white sugar, a and the same of milk.

Bake slowly four hours, stirring occasionally, except the last hour. A cupful of raisins is an improvement.

Sweet Potato Custard. One pound potatoes mashed and sifted fine, A small cupful of cream, One-fourth pound butter, Nutmeg and lemon to the If you have no cream put half a pound of butter. This makes two large custards.

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Lemon Puddiag.

Take four ounces of butter, rnelt and pour it on four of powdered loaf sugar; add the juice of a large lemon with the rind, grated, and the yelks of six Line the dish with paste, bake it half an hour. Eve's Pudding.

Grate three-fourths of a pound of stale bread and mix it three-fourths of a pound fine suet, the same quantity of chopped apples and dried currants, five eggs, and the rind of a lemon; put it into a mould and boil it three hours; serve it with sweet sauce. Farina Pudding.

Sprinkle two-thirds of a teacupful of farina slowly into a quart of boiling water; add half a teacupiul of and a cupful of milk; mix thoroughly and pour into a pudding dish, in which a quart and a half of nice tart apples, peeled and quartered, have been put, or mix the apples and farina together. Two teacupsful of pitted previously stewed, may be substituted for the apples. Apple Custard.

and bake rich, tart apples, or stew them slowly in a very little water, fill a pudding dish two-thirds full.

over a custard by stirring into a quart of boiling milk a tablespoonful of

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flour; wet two spoonsful of white sugar and two eggs.

Bake in a quick oven.

To be eaten cold.

Rice and Apple Pudding. Pick over and wash a teacupful of best rice, steam it until tender in two cupsful of cold water; spread it over a quart or three pints of good ripe apples, quartered; pour over one 01 two cupsful milk if preferred, or omit the milk, and add a little water to the apples. Half a cupful of white sugar may be added at the table, if preferred.

Cream Pudding.

Beat up the yelks of four eggs and two whites, One pint of cream, Two ounces of clarified butter, One spoonful flour, A little grated nutmeg, Salt and sugar.

Beat till smooth.

Bake it in buttered cups or paste. An Excellent Pudding.

One pint and a half of milk, One small tablespoonful flour. Mix the flour with cold milk consistence of thick cream; boil the rest of the milk and pour ing hot upon the flour, stirring all the time; add a salt-

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spoonful of salt; sugar to your taste, and when cool, two eggs well-beaten. Have ready a pour the whole into it; grate lemon or nutmeg it, and thirty-live or forty It should be out of the oven fifteen minutes before serving.

It is delicious to eat cold with jam, tart, or fruit pie.

Plain Boiled Pudding. Two teacupsful sweet milk, One cupful sour cream, Two well-beaten eggs, A small teaspoonful soda, a batter about as for griddle cakes, One teacupful fruit, raisins or currants. Pour the whole into a mould with a close cover and boil two hours.

Serve with sauce to suit the taste. Orange Pudding.

Make a light paste and roll it to the extent you require it.

oranges, slice them with the rinds on, removing carefully the pips or seeds from the pulp.

Place a layer of fruit, well sugared, within one side of the paste and turn it over the fruit, and repeat the same course until the whole of the slices are disposed of.

Fold the paste up at each end, so as to secure the syrup.

Boil it in a pudding cloth. It constitutes, in some families, a nursery luxury.

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ILLINOIS OOOK BOOK.

Apple Cream.

Peel and core five large apples, boil in a little water soft enough to press a sieve; sweeten, and beat with them the beaten whites of three Serve it with cream poured around it. Holl.

Stew a quart of cranberries in just enough water to keep them from burning; make it very sweet; it through a colander, and set it away to cool; when quite cold make a paste as for apple pudding, spread the cranberries about an inch it up in a floured cloth, and tie it close at the ends. it two hours, and serve it with sweet sauce. Stewed apples, or any other kind of fruit may be made in the same way.

Bread Pudding.

Take white light bread, cut in thin slices; put a pudding dish a layer of any sort of preserves, then a slice of bread, and repeat until the mould is almost Pour over all a of warm milk, in which four beaten eggs have been mixed; cover the mould with a piece of linen, place it in a saucepan with a little boiling water. Let it twenty minutes, and serve with pudding sauce. Apple and Paste Pudding in Basin. Make one pound of paste, roll it a quarter of an inch

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thick, lay some in a bowl; it with apples cut in quarters, add two cloves, two ounces of sugar, a butter; put another piece of paste on the top, and join the edge nicely; tie it in a cloth and It can be gerved up either in the basin or turned out.

Do not open the top to put more in, as it spoils the flavor and makes it heavy. All fruit puddings may be done the same way. Lemon Cream.

( MRS. DR. GIBSON. ) Pare four lemons thin, soak the rinds twelve hours in half a pint of cold water; then add the juice of the lemons and half a pint more of cold water; beat to a froth the whites of eight eggs, yelks of three; lemon juice and water, mix it with the eggs; set the whole on a few coals; sweeten it with powdered white stir till it grows thick; take it the stir till cold.

Serve in glasses.

Meringue Rice Pudding. Take a teacupful of rice to one pint of water, when the rice is boiled dry add one of milk, a piece of butter the egg, and Beat the yelks and grated rind of a lemon, and mix with the a dish, pour mixture, and bake Beat the whites to a stiff froth; add a cup of sugar and the juice of a lemon. the is nearly done, spread on this frosting, and bake in a slow oven till the top is

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Light Dough Dumplings.

One pound of raised dough, make it into small balls the size of eggs; in plenty of water, and serve with butter and sugar, or with sauce. Two ounces of suet added to the above, or, to vary the flavor, add a few currants, nutmeg or lemon peel. Charlotte Itusse. One pint cream, well-beaten; a gill and a half of wine, four eggs, yelks and whites beaten separately.

Beat five tablespoonsful sugar with the yelks, half a pint of milk, and half an ounce isinglass or gelatine simmered together till the gelatine is dissolved. mix with this, first the yelks, then the white? of the esrffs, then the cream, and set it aside to stiffen a little. oo "

When it is cool, pour it into a mould which you have previously lined with cake, and when it is stiff, put it on a plate and grate sugar over the top. Snow Cream.

( MRS. HAKRIMAN. ) One quart cream. Whites of three eggs cut into a stiff froth,. Four spoonsful sweet wine, Sugar to your taste, or vanilla.

Whip it to a stiff froth with a whisk; fast as the

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froth foams, take it off and lay it in dishes; it will not return to the liquid state even if kept several days. Six large potatoes boiled and mashed, A piece of butter the size of an egg, out a flour, make a layer of this crust, then a layer of apples. Steam one hour.

Two cupsful One glass of wine.

Beat all well together till creamy, and set over the fire a few minutes to scald through once, or set it in the tea kettle top to heat through. Velvet Cream.

To a of cream put a very little sugar; keep stirring it over the fire till the sugar is dissolved; then take it off, but keep on stirring it till milk warm, after which pour it through a fine colander into a dish containing three spoonsful of lemon or orange juice, a little grated peel and fruit marmalade chopped two spoonsful white wine.

This should be prepared the evening before it is wanted.

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Transparent Pudding. Beat eight eggs very well; put them into a stewpan with half a pound of sugar pounded tine, the same quantity of butter, and some grated nutmeg; set it on the tire and keep stirring it till it thickens, then set it in a basin to cool; put a rich puff-paste round the edge of the dish; pour in your pudding and bake it in a moderate It will beat light and You may add candied orange, or citron, if preferred. Apple Hall, or Apple Pudding. Make a paste with one-fourth of a pound of butter to one pound of flour mixed with water, not very Peel and slice rather thick tart apples; roll the paste very thin, as the bottom crust of a pie; spread the apples on a crust, so as to cover it; dredge on a little it as tight as possible, cut the ends even and put it in the steamer, or wrap it in a thick cloth and boil it, which will take one hour steady cooking.

Serve with butter and sugar; cut in thin the end when serving. Soda Pudding.

(MRS.

v. HUNT.):

One pint sifted flour,

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Two tablespoonsful melted butter, mixed while warm.

Bake twenty minutes.

Served with wine sauce. Soufflee Pudding.

Two ounces sugar, Four ounces flour, Two ounces fresh butter, melted, Yelks of well-beaten, also the whites, beaten separately. A tablespoonful of orange juice. Beat the whole together; strain it a. pie which must be tilled only half full, and bake in a quick, sharp oven for half an hour. Orange Marmalade Pudding. ' Quarter of a pound marmalade, chopped fine, Two ounces of butter, melted or creamed, Two ounces white sugar, sifted, Two eggs, well-beaten and strained, One pint of milk.

Beat all these ingredients together with the then crumble sponge cake it; line a dish, at the edge only, with puff paste, and bake an Nursery Slice some white bread without crust, pour scalding

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milk upon it; stand till well soaked; then beat well with four eggs, a little sugar and grated nutmeg.

Bake in small cups half filled. Bread and Butter Pudding. Line the edge of a dish with paste; put thin of bread and butter at the bottom of a of currants on them, and so fill the then pour over some new milk mixed with three eggs and flavoring.

Let it stand to soak a couple of hours, and then Brown Charlotte Pudding.

Butter a pudding mould well, and line it slices of bread and butter; these slices must be cut neatly, and the crust at the edges removed; take some good baking apples and cut them as for dumplings; the mould with them, putting in between the quarters some slices of candied lemon peel, a little grated nutmeg and some sugar.

Cover it with bread on there is plenty of butter; put a small plate on the top of the mould, and bake three hours. Plum Pudding (Plain.} Half a pound of beef suet, chopped One pound stoned raisins, rubbed in noar,, Half a pint grated bread crumbs, One heaped tablespoonful of flour.,

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Half-pint boiling milk, Mix all well together and steam three hours. Molasses Pudding.

Sift a large quart of Indian meal, simmer the fire one quart of milk, and stir into it while hot one pint West Indian molasses; mix into this, while warm, the Indian meal; add one large spoonful ginger, one thoroughly, as the lightness of the pudding depends on it.

If the batter seems too thin, add a little meal; if too a more Steam it for three hoars.

Bread Pudding.

Crumble enough stale bread to fill a bowl; boil one pint of milk with a stick of cinnamon in it; pour the boiling milk over the bread, three tablespoonsful sugar, two tablespoon sful butter, four well-beaten added when the mixture is lukewarm; juice and grated rind of a lemon, raisins, or not, as you prefer.

three-quarters of an hour. Cracker Fruit Pudding. Six crackers, powdered fine, One quart boiling milk, One tablespoonful flour, One cupful brown sugar,

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Eaisins and spices to taste. To be eaten with sauce. Suet Pudding.

One coffee cupful chopped suet, One coffeecnpful raisins, One coffeecupful molasses, One coffeecupful water, Flour enough to make a thick batter, Cloves and cinnamon to taste. Holy Poly.

Make a crust like soda biscuit; that is, put a piece of butter the size of an egg to one quart of flour, two teaspoonsful cream tartar, and one even-full teaspoon soda; milk enough to make a paste that will roll out.

Into this when rolled out, put any sort of fruit, or preserved; fold the paste together, so the fruit will not run out, and steam one hour. Charlotte Itusse.

( M'FEKSON. ) Half gallon cream, One pound white sugar, One ounce gelatine, Half pint madeira wine, Flavor with vanilla.

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Soak the gelatine in sugar and gelatine in one pint of cream and bring to a boil; strain when cool enough, but not congealed; add to balance of cream, which must be previously beat up to a light froth; then all quite light, and set off to congeal according to fancy.

The cream should be set on ice several hours before you wish to use it, as it whips much easier. A Soiled English Plum Pudding. One pound currants, One pound stoned raisins, dredged with flour, Half pound beef suet, chopped fine, One pound bread crumbs, Quarter of a pound citron, A teaspoonful salt, Half pint milk, One gill of wine, A heaping coffeecupful of sugar, Mace and nutmeg to your taste. Eaten with sauce of butter, sugar and wine. It re quires six or seven hours to boil, and must be turned over several times.

In these puddings cut the whites to a stiff froth.

Suet Pudding.

( MOLLIE WOHLGEMUTH. ) Half pound beef suet, Half teaspoonful salt,

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Half pound pared and chopped apples, Half pound stoned raisins dredged with flour, Five eggs, A grated nutmeg, A glassful of brandy.

Lemon Apple Dumpling.

Nine tablespoonsful of apples, either stewed or One lemon, grated peel, pulp and juice, Too-thirds of a cupful butter, Sugar to Mix and bake with or without upper crust. English Plum Pudding.

Quarter pound suet, chopped fine, Half pound bread crumbs, Half pound stoned raisins, wet and dredged with Half pound currants, Three ounces citron, Milk and six eggs.

Pour enough scalded milk on the bread crumbs to swell them; when cold, add the other ingredients; if it is too stiff, thin it with milk; if too thin, add more

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bread crumbs; then add two grated nutmegs, a spoonful of mace and cinnamon, half a gill of brandy and one teaspoonful of salt.

Boil two hours.

The Queen of Puddings.

One pint bread crumbs, Yelks of four eggs, Grated rind of one lemon.

Beat yelks, sugar and lemon together, and in the crumbs; bake till a light brown color.

When the pudding is done, beat the whites of these four eggs to a stiff froth with four tablespoonsful currant jelly over the top of the pudding, then spread over this the beaten whites of eggs, and set it in the oven long enough to brown it.

Serve cold.

Sallie's Meringue Pudding.

Put a teacupful of rice to one pint of water. the water is boiled out, add one pint of milk, a piece of butter size of an egg, and yelks of three eggs.

yelks into the grated rind of one lemon and mix with the rice.

Butter a pudding dish, and pour in the mixture and bake lightly.

the one of sugar, and the juice of one When the pudding is nearly done, spread on the frosting, and bake it a light brown in a slow oven.

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Six large potatoes boiled and mashed tine, Add a little salt, A piece of butter the size of an egg. Roll this out with a little flour, enough a pastry is for the outside dumpling, instead of the ordinary pastry.

Into this put peeled and chopped apples.

Roll up like any apple dumpling and steam one hour. Eat hot with liquid sauce. A Welsh Pudding.

Let half a pound of fine butter melt gently; beat with it the yelks of eight and of mix in six ounces of loaf sugar and the rind of a lemon Put a paste into a dish for turning out, and pour the above in, and nicely bake it., Baked Fruit Pudding. One coffeecupful raisins, chopped tine, Four apples, chopped fine, One coffeecupful sugar, One coffeecupful Half coffeecupful Nutmeg to taste.

To be eaten with butter and sugar

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Christmas Plum Pudding. Pick and stone half a pound Malaga raisins, wash and dry the same quantity of cun ants; chop, not too tine, three-quarters of a pound of beef suet, put it in a convenient basin, six of sugar, two ounces candied peel sliced, three ounces of flour, three ounces of bread crumbs, a little nutmeg, four eggs, a gill of water, or perhaps a little more, to form a consistence; a mould, put a piece of white paper over the top and round the sides, tie it in a cloth; boil for four hours in plenty of water; when done, remove the cloth, turn it out of the mould, take the paper off the sides and top, and serve with sweet sauce round; it may also be boiled in a cloth. Steam Pudding.

Slice a nice dish of bread in squares; then put a layer of fruit and bread; make a custard and pour over the whole and steam it. Jersey Pudding.

Two quarts of milk, One cupful rice, the and add it to the milk cold, and The secret of having it nice consists in its being taken out of the oven before the milk is all dried

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away.

It should be creamy in consistency, and when cool it is better than a pudding made with eggs, as there is no watery whey. Essence of lemon or raisins are an improvement; add a lump of butter.

slowly about an hour and a half. Steam Pudding.

Dry bread, as much as you may think necessary, soaked enough to crumb easy Oneteacupful currants, One teacupful chopped suet, One teacupful and a half brown sugar, Spices to the taste. Steam three hours.

Serv^e with brandy sauce. Sago Pudding.

sago, Eight apples, sliced thin, Two slices of bread grated, Mix well together and bake. Suet Pudding.

Three-quarters of a pound suet, Half a loaf of bread, grated,

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Half pound raisins, chopped, Half pound currants, Half pound brown sugar, Steam three hours. Serve with sauce.

Suet Pudding.

Half pound suet, Two cupsful sour milk, One cupful and a half molasses, Two cupsful brown sugar, Four pints flour, Flavor with nutmeg. Steam an hour and a half; have the water before you put it on. Lemon Pudding.

( HRS.

DR. PRICE, FRANKFORT, KT. ) Seven eggs, Three teacupsful sugar, Three lemons.

Take half the whites to beat separately for an icing, which is made with one cupful of white the yelks and sugar until light; squeeze the juice from the lemons into it, and grate the yellow off the peel; add the largest part of a nutmeg, beat all together.

the to a stiff froth and stir in. rich paste, roll thin, and one-third

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each pan.

Bake till thoroughly cooked, then pour the icing over each one, and brown it nicely. Kentucky Pudding.

One quart sweat milk, boiled, One pint light bread crumbs, Bake and let it get cold; then jelly over it.

Make a meringue of The whites of four eggs, Four tablespoonsful ol Juice of one lemon.

Pour this on the top of the jelly, and set it into the oven and let it bake a light brown. To be eaten cold.

Nameless Oue cupful butter, Three cupsful sugar, Five cupsful flour, Five eggs, One wine glassful of brandy, Half a grated nutmeg. Rub the butter, sugar, and cream together well; then add the yelks of eggs;

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beat it ten minutes; then add the dissolved in boiling water and the Bake an hour in a moderate oven. Soiled Pudding.

Half a cupful chopped beef suet, Two cupsful flour, Tie in a floured bag and hard two hours.

with rich sauce.

Meringue Itice Pudding. Take a teacupful of rice to one pint of water; when the rice is boiled dry add one pint milk, a piece of butter the size of an egg, and five eggs. Beat the yelks and grated rind of a lemon and mix with the rice. a dish, pour in the mixture, and the whites to a stiff froth; add a cupful of sugar and the juice of a lemon.

the is nearly done, spread on this frosting, and bake in a slow oven till the top is light brown. Six large potatoes boiled and mashed, A piece of butter the size of an egg,

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Roll out with a flour; make a of crust; then a layer of apples. Steam one hour.

Pumpkin Pudding.

Take one pint of pumpkin that has been stewed soft and pressed through a colander; melt in half a pint of warm milk a of a pound of butter and the same quantity of sugar, stirring them one pint of rich cream will be better than milk and butter; beat and add gradually to the other ingredients alternately with the pumpkin; then in a wineglassful of rose and two glassesful of wine, mixed together, a of powdered mace and cinnamon mixed, and a grated nutmeg. Having stirred the whole very hard, put it into a buttered dish, and bake it quarters of an hour. Fig Pudding.

Procure one pound of flgs, and chop them very fine, and also a quarter pound of suet, likewise chopped as fine as possible; dust them both a little flour as you proceed it helps to bind the pudding of fine crumbs, and not quite a quarter pound of sugar; beat two eggs in a teacupful of milk, and mix all well together.

Boil four hours.

If you choose, serve it with wine or brandy sauce, and ornament it with blanched Simply cooked, however, it is better where

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there are children, with whom it is generally a favorite.

We forgot to say, flavor with a little allspice or nutmeg, as you like; but add the spice before the milk and eggs.

Jelly Pudding.

(MRS. PRICE, KY. ) One glassful of jelly, Three eggs, well-beaten, The white of one egg, a Make a meringue of the whites; spread over the top, and let it lightly brown. Canary Pudding.

Fill a pudding dish half full of bread crumbs; pour over it one quart milk; beat the yelks of seven eggs well, stir into them nearly a pint of milk; the of three and stir into it, pour this over the bread crumbs. Bake this.

Of the four remaining whites make an icing, pour over the pudding after it is baked; replace in the stove to brown a Serve hot, with sauce either boiled or cold. Macaroni Pudding. Three-quarters of a pound of macaroni, boil it till quite soft, Half a pound of sugar,

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Quarter of a pound of currants, Juice of one lemon. till browned.

A simple mode of cooking macaroni, or tapioca, is to sweeten and add the juice of a lemon, and turn into a mould Cream Pudding.

Beat up four eggs a little, strain them; add a teacupful of tine white sugar, the and of a lemon, and a pint of cream. Line a pudding dish with puff paste; put in the above. Bake half an hour. Corn Meal Pudding. (MBS. FITZSIMMONS. ) One quart sweet milk, Three tablespoon sful chopped suet, Twelve tablespoon sful corn meal, Ginger and spice to suit the taste. Heat the scald the meal; if the milk is sour; mix it all and omit the Boiled sauce.

Cottage Pudding.

( MBS. FITZSIMMONS. ) Five tablespoonsful flour,

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Five eggs, One pint sweet milk, One small teaspoonful baking powder. Butter and sugar sauce. Bake in a quick oven. Raisin Pudding. Soak two of raisins in enough brandy to cover them; take Half pound chopped suet, A dessertspoonful of ground ginger, Four ounces white sugar, Enough milk to make it a pretty light Add the raisins and brandy; put it cloth or basin; boil it for two hours, and with what pudding sauce you please. Orange Pudding. ( MRS. PRICE, KY. ) Slice sponge cake thin; peel and slice oranges, freeing them sprinkle over them a short time before using Lay in a pie plate alternate layers of cake and oranges.

Make a meringue and put over the top, and set it in the to For sauce Two teacupsful white sugar, A piece of butter the size of an egg,

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Enough water to dissolve the sugar, A few strips of orange peel. Let it boil to a thick syrup. Frozen Pudding.

( MRS. DR. PRICE, KY. ) Line the freezer with sliced sponge cake; then place a layer of sponge cake spread with cherry or any acid preserves, repeating till the freezer is half upon this a custard made of Two quarts rich cream, The yelks of five eggs, One pint white sugar. stirring constantly it thickens Flavor with vanilla.

Let it and freezer over the cake, and freeze well. using a cloth wrung out of hot water around the freezer for a few moments, and it turn out the shape of the freezer. Almond Pudding.

A large teacupful of finely chopped beef suet, One teacupful milk, Four ounces bread crumbs, Four ounces well-cleaned currants, Two ounces almonds, Half-pound well-stoned raisins, Three well-beaten eggs, and the whites of two, others,

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Sugar to taste, Nutmeg and cinnamon, A small glass Jamaica rum. Butter a shape and place part of the neatly in rows; blanch the almonds, reserve the half of them to be placed in rows between the serving.

Mix all the other ingredients well together. Put in the shape and boil three hours. Citron Pudding.

Beat the yelks of three eggs with two tablespoon sful of flour; when light, add one pint boiling milk, and a quarter of a pound citron, cut fine; put in cups and half an hour in a quick oven; turn them out and serve with liquid sauce. Blanc Mange.

Boil a pint of cream and a quart of milk clarify an ounce and a half of isinglass and stir it into the cream; make it sweet with white sugar, and flavor with lemon, rose or vanilla. Let it boil up once, stirring it well.

Have ready some earthen or any kind of moulds, dipped in cold water. When cold, turn them out and sweetened cream.

Jelly is very nice to eat with blanc mange. Ribbon Blanc Mange.

the as the above receipt.

Have one mould filled with white, and the other tilled with pink.

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Use the same coloring as for the white and pink cake; then, when cold, turn them out and cut an inch of the white, then of the pink, and put one on the other; the two moulds, of course, will make two dishes. This is very pretty for an evening company. Dried Peach Dumplings. Cook dried peaches till very tender, sweeten while cooking.

done, and to suit the Mash them fine with the hand, and spread on a nice crust.

Roll and steam.

Dried Apple Dumplings Are made in the same manner. Egg Sauce for Puddings. (MBS.

v. HUNT.) -.

, One glassful sherry wine, One egg, beat white and yelk separately. Then beat all together and set it over a boiling teakettle.

Do not stir it after it has been set on the teakettle.

Let it heat through. Green Apple Dumplings. a dough as you would for soda biscuit, roll into pieces large enough to hold an apple, after it has

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been peeled and oored; an in and secure the crust with flour, that it will not burst open; grease a steamer well and put your dumplings in and set them over a pot of boiling water. Be sure, in boiling or steaming anything, to always have a kettle full of boiling water to add as the other boils away.

Cold water will check the steam and make the dumplings heavy.

Suet Pudding.

One cupful chopped suet, One pint fruit, One teaspoonful soda mixed in molasses, Four cupsful flour, Spice to suit the taste. Steam three hours. Any kind of sauce. Poor Man's Pudding. One pint sweet milk, Two tablespoonsful flour, Half a pound butter, Three-quarters of a pound mashed potatoes,

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Nine eggs, Spices to the taste, Half pint cream. Four cupsful bread, after is soaked in milk, Sugar to the taste, One pint of fruit of any kind, One handful of flour. Boil two hours. ISTo soda.

Meringues.

Whites of three eggs, One coffeecupful of coffee sugar, Drop on buttered paper or tins. Set in the stove and slightly brown. French Pudding. Break three into a bowl without separating them; add one light; add a cupful one teaspoonful and half baking powder, and a Spread on jelly or sweetmeats of any kind when cool, and over this the whites of two eggs beaten up two tablespoonsful of sugar and a little lemon.

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Tapioca Pudding.

Pare and core six large apples, fill them with sugar; pour over them one teacupful of tapioca, previously soaked in cold water for two hours; season with lemon or cinnamon; add more sugar and a little pinch of salt; place the apples in a dish and fill around them with Eat with cream.

Half a cocoanut, Six eggs, whites only, Two tablespoonsful brandy. Pare oif the brown skin of the nut, wash and grate it.

Cream the butter and sugar; whip the eggs stiff; stir, but not the Marlborough Pudding.

Six large tart apples, One teacupful butter or thick sweet cream, The grated peel of one lemon and the juice of the same.

Grate the apples after paring and coring them; sugar and butter as for cake; then add the ingredients, and bake in a rich paste; some prefer nut-

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meg to lemon, in such cases the taste must be consulted.

It is much better to grate, than to stew apples for this and all puddings and __ Transparent Pudding. One tumblerful of sugar, One tumblerful butter, Eight eggs, omitting the whites of five. Mix sugar and butter, then stir in the The above receipt, with the addition of one grated lemon is an excellent lemon pudding; or, jelly, is jelly Half pound bufter, Three-quarters of a pound mashed potatoes, Nine eggs, Spice to suit the taste, Half pint cream.

Beat sugar and butter to a cream, add yelks of eggs, then beat all together till very light; add potatoes and mix well; then whites stiff, and then Bake or steam.

(MRS. DR. PRICE. KT.) One pound of potatoes, after they are pressed through a sieve,

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One nutmeg.

Beat the butter and potatoes together; the yelks of the eggs and sugar together; add in small quantiites of the and butter; then add the beaten, and a wineglassful of whisky; flavored orange peel.

a in a deep pudding dish and bake.

hot, or other kind of preserves, if liked, or with anv pudding sauces preferred. Boiled Loaf.

Pour a quart of boiling milk over four little rolls of bread; cover them up, turning them occasionally saturated with the milk; flour a pudding cloth and tie them tight, and boil an hour; be careful in turning them out.

Eat with hot sauce. A nice for children.

Tapioca for Puddings (MKS. BURK.) put a moderate oven and let dry Then grind in a coffee mill, the mill can be cleaned by grinding corn meal through it.

makes a cheap and nutricious dessert, and is very nice cold for tea, eaten Take belleflower or other good cooking apples, peel and core them, place them in a pudding pan, and take three or

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spoonsful of the ground tapioca, soaked first in water and sweetened; pour over the sufficient water to cover them, Take the apples out and place them in the dish in which are to be served, and then pour the tapioca over them. Souffle Pudding.

Boil one pound of nice prunes in enough to cover them; when soft, sweeten them a them in a pudding dish. Prepare a maringue of whites of eggs beaten with and over them.

Set in the stove and brown lightly. Sutherland Pudding.

One quart of milk, Five tablespoon sful of flour. Beat the whites and yelks separately; stir the into the yelks of the eggs; then add one-half of the milk; then a salt, then the whites of the eggs and the remainder of the milk. Bake half an hour.

Cottage Pudding, (Eaten Cold.) ( MKS. OKAY. ) One pint bread crumbs, grated, One quart sweet milk,

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Four yelks of eggs, Then bake and let it cool the whites beaten stiff with seven tablespoonsful of sugar; spread this nicely over the top, and drop fruit or jelly on the top of that and return to the oven for a few moments.

JKod Grod, (A Danish Receipt.) It is made of fruit arrowroot and Three pounds and a half of currant juice, Three pints of water, A good quantity of sugar, A flavoring of almond or cinnamon, one ounce or one ounce and a half. mixture; when in begins to boil add a pound and a quarter of ground rice or one pound of sago; boil a quarter of an hour, stirring often; pour out into moulds and leave to turn out and eat with cream and sugar. The juice of other fruits may be used. Cocoanut Pudding. Stir one pound of white a quarter of a to a cream; take the yelks of twelve eggs and the whites of six, and when separately and light, add them to the butter and sugar, and then put in one pound of grated cocoanut; lastly put in of rose water, four of cream

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and the juiee of two lemons. Bake in puff paste and put the other sfx whites, beaten with sugar, over the top and let it it brown a very delicate brown. Gooseberry Cream. a of gooseberries and boil them very quick in enough water to cover them; half an ounce of good butter, and when they become soft, pulp them through a sieve; sweeten the pulp while it. is hot, and then yelks of four eggs. Serve in a or in glasses.

To MaJte a Sen's Nest. Get eggs, make a hole at one end and empty out the egg; fill the shells with blanc mange; when stiff and cold take off the shells; pare the yellow rind from six lemons, boil them in water till tender, then cut them in strips to resemble straw, and preserve them in sugar. Fill a small deep dish half of jelly; when it is set, put the strips of lemon peel on in the form of a nest, and lay the eggs in it.

makes a beautiful for an evening company.

_____ A Trifle.

Place half a pound of maccaroons or Naples biscuits at the bottom of a large glass bowl. Pour on them as much wine as will cover and dissolve them. Make a rich custard flavored with bitter or

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peach leaves, and pour on the maccaroous; the custard may be either baked or boiled. Then add -a layer of marmalade or jam. Take a quart of cream, mix with it a quarter of a pound of sugar and of white wine, and whip it with rods to a stiff froth, laying the froth (as you proceed) on an inverted sieve, a dish under it to catch the cream that drips must be saved and whipped again.

Instead of rods you may use a little tin churn. Pile the frothed cream upon the marmalade in a high pyramid.

To ornament it, preserved watermelon rinds that has been cut into leaves or flowers, split them nicely to make them thinner and lighter.

a circle or wreath of them round the heap of frothed cream, interspersing them with spots of red currant jelly. Stick on the top of pyramid a sprig of real flowers.

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GENERAL DIRECTIONS FOR PICKLING. There seems to be such a diversity of opinion in regard to the use of brass or bell-metal in pickling, that one will have to be governed by their own judgment and experience a good deal. I have always used brass kettles myself, and have never had to suffer from any bad effects by so doing. The kettles must be and thoroughly cleaned each time before using, and never, (as many direct,) should they be cleaned salt and vinegar, but with good wood ashes and soap, or bath-brick, and bright.

should be of the best cider vinegar. Use glass or good stone jars in putting away pickles. see while in the the are well covered.

Sliced, or chopped pickles of any kind, should always have a plate or saucer put down into the jar to keep them from spoiling on the top, thus causing many to lose the entire jar of pickles.

In greening pickles,

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keep them closely covered, that the steam may assist in giving them a good color. A alum helps to make them crisp.

Too much boiling takes away the strength of the vinegar. Cucumbers, melons, and all such pickles as require to be put in brine, should, when taken out of it, be washed nicely and then put clean vessel to freshen. The smaller pickles, and such as are required for mangos, must be each gathered in its season, salted (a day and night are sufficient) and dropped into vinegar till time to make and the mangos.

Great be taken to have them well selected and both young and tender.

and sliced pickles must be cut or chopped over night and hung in a basket in which a clean cloth has been placed in the bottom. Let them drain all night, then empty them and spice and mix according to the various directions in each receipt. The water must be entirely squeezed out of the pickle.

it has drained all night, take what you can well hold in your hands and squeeze them as dry as you can.

Your pickles will be all the better for the trouble.

If the water or juice that is in them after it is chopped is let remain, it will certainly spoil the pickle, by weakening the The grated cucumber must be done in the same manner. pickles are very insipid unless they are highly seasoned.

The curry powder receipt, being a mixture of all kinds of spices, well-pounded together and sifted, is a addition to the and chopped tomato pickles one tablespoonful of it to the gallon of pickles.

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To Pickle Cauliflower. a strong brine, and after picking over your cauliflower and breaking it in such shaped pieces as you like, put it in the brine and let it remain twenty four Then take them out and heat the brine, and.it on the scalding hot.

remain in the brine till next day. Drain off the brine and pour on spiced vinegar; scaldt he spices in the vinegar, but pour it over the pickles cold. Martinoes.

Gather them when are young and tender.

Have a weak brine, and after wiping your pickles one by one, drop them into this brine and eight or ten days, or make a stronger brine and let them remain till they are salt enough to keep.

and wipe them dry, and pour spiced, vinegar over them.

are a most delicious pickle, and persons who are fond of the walnut pickle will not fail to like these.

They grow wild, but can be cultivated, and are worth trying. A Fine Cabbage fickle. Cut two heads of cabbage fine, on a slaw cutter or with a knife; put in a chopping bowl and chop six green peppers, two handsful of salt, one of black mix Pack in a jar and pour cold cider vinegar; QTvrer. like a little celery seed mixed with it.

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Grape Pickle.

Grapes made are They can be made by any of the sweet pickle receipts in this book.

Those having an abundance of grapes will do well to try them. They are very fine. Pickled Peaches.

Have a tub of cold water setting near, and one with boiling water with ashes in it; a large skimmer and dip them in the ley water; than throw them in the cold water, and with a flannel or rough rub down.

Stick or in each peach and put them in jars.

some boiling vinegar with sugar, cinnamon, and nutmeg; pour over the peaches. Let them set 24 hours, then heat again, and let them remain another 24 hours: then put the vinegar on and let it come to a boil, and add the peaches; let all come to a together; take out, put in jars and tie closely. Peach Mangoes.

Select large, fine flavored peaches, dip them in soda to remove the down from them, and with the blade of a sharp knife cut out the seed, leaving the peach as whole as possible; then have some cabbage (the white hard part of the head) chopped fine, and a very little onion and a few bits of red pod.

Spice with mace, cloves, allspice, white mustard seed,

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two nasturtiums in peach.

Fill your peaches, and pour vinegar that has been spices in it; keep them well under the vinegar, by putting a plate or saucer in the jar. Nasturtiums.

Soak them for a few days in salt and water, as you collect them, changing the water every few days; then pour off the brine, wipe them and drop them in are very tine to flavor mangoes, especially the peach mango. Cherry fickle.

( MRS.

ILES. ) pints cherries, one two pints sugar; spiced with allspice, cinnamon and a little pepper.

Boil all together one hour. Spiced Peach Pickles. ( MRS. HURST. ) Three pounds sugar, three pints vinegar, spiced and boiled to a syrup. For a gallon jar of peaches three nutmegs, one tablespoonful of cloves, one and two tablespoonsful cinnamon. Put in a portion of the peaches, and scald in the syrup till tender; take them out, put them into the jar, and put more the and so on till you enough to fill the jar; then pour the syrup over the Do not have too hot a fire, or the. syrup will boil awav too fast.

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Watermelon Rind fickle. Prepare the rinds as you would for preserving; let them remain in soda water all night. Take one quart cider vinegar and three pounds let it quite thick syrup; then put in your fruit, let it boil till are soft; put them in a jar and pour the overboiling; seal them up. Put in a little mace, cinnamon and nutmeg, spices make them too dark. Sliced Tomato Pickles. Take the smoothest large green tomatoes after the first good frost, slice them very thin with one-quarter onions; put a clean cloth in a basket and put them in it, and hang it up and drip all night; in the morning, put them into a large clean pan, and with the hands mix them up with cloves, allspice, mace, black pepper, and garlic peeled and sliced thin. When wellmixed add curry powder till it has a yellow look; then put it into your jar; pour over it enough of the best cider vinegar to cover it well. It will soon be for use.

Chopped Mixed Pickles. Take a white, hard head of cabbage, green tomatoes, green peppers, celery and onions, chop very fine separately, then mix well; put cloves, plenty of ground garlic, red pepper pods and seed; put in a jar and pour boiling vinegar over them.

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Red Cabbage Pickle.

Take the small, deep red cabbage, cut with a slaw cutter very fine; add a very little salt over night; a few spices in vinegar, put it over the cabbage cold. Cucumber Pickles.

Make a weak brine of salt and water, boil and pour the cucumbers mornings in succession; fourth morning pour it off, and scald vinegar and pour over three mornings in succession; seventh morning scald new vinegar, adding spice, and pour on. In this way pickles may be made at any time they are fresh gathered, and will be perfectly green. To Pickle Oysters.

Wash four dozen of the largest oysters you can get in their own liquor, wipe them dry, strain the liquor off, adding to it a dessertspoonful of pepper, two blades of mace, a tablespoonful of salt, if the liquor be not very and seven of vinegar.

Simmer the oysters a few minutes in the liquor; then put them in small jars and boil the pickle up, skim it, and, when cold, pour over the oysters; cover close. Pickled Butternuts.

Gather them the last week in June.

Make and skim a brine of salt and water, strong enough to bear up an egg when it is cold; pour it on the nuts, and let

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them lie in it twelve days. Drain them, lay them in a jar, and pour over them the best of cider vinegar, which has been previously boiled with corns, cloves, allspice, white mustard seed, ginger, mace and horse radish. This vinegar must be cold when poured on; cover close, and one year using.

Walnuts are pickled in the same way, and the vinegar may be used as catsup, for it is very nice. JPicMed Mangoes. Select young nutmeg melons, not too large, cut them in the side; make a strong brine and let them stay nine days, or longer as required.

you are take them out, and freshen in cold all night.

tilling, young beans, radish pods, gherkins, small green peppers, small green tomatoes, cloves, allspice, garlic, pepper, white and mustard seed. The beans and such things are hard to procure at one time. It is to get them as they come in season, and throw them in a strong brine over night or longer; then green them and put the best on them.

Put them in a good sized jar, and as you get the things, they can be greened and added. all is ready them out of the vinegar; first green the melons to be tilled, and try to have them all alike. Put sugar in the vinegar while it is boiling, enough to make it a pleasant Add plenty of and

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Chow-Chow.

Three heads of cabbage, twenty-five peppers, half pint of white mustard seed and grated horse radish. Cut the cabbage fine, chop the peppers, and put them in a jar, then the a and sprinkle a little horse radish and the whole, and so on till all the ingredients are jar.

Fill with cold vinegar. To every quart of vinegar dissolve two ounces of brown sugar. PicMed Onions.

In the month of September, choose the small white off the have ready a tin stewpan of boiling water, throw in as many onions as will cover the top; as soon as look clear on the outside, take them up as quick as possible, and lay on a them close with another, and scald some more, and so on.

Let them lie to be cold, then put them in a jar, or glass, or wide-mouth bottles, and pour over them the best vinegar, just hot, but not boiling.

When cold, cover them.

Should the outer skin shrivel, peel it off.

They must look quite clear. PicMed Plums.

To of plums allow one-half pound of sugar and one pint of best cider Melt the sugar in the vinegar, and put spices of all sorts in a muslin bag, and up the

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the and spiced vinegar boils up, put in the plums and give them one good boil. If you wish to keep the plums whole, pick them with a needle.

To Pickle Cucumbers and Onions Sliced. Cut them in slices, and sprinkle salt over Next day drain them for five or six hours; then put them into a stone jar, pour boiling vinegar over them, and keep them in a warm place. The slices should be Kepeat the boiling vinegar, and stop theni up again instantly; and so on till green; the last time put in pepper.

Keep in small stone jars. Pickled Eggs.

Boil them twelve minutes, and throw them into cold water to make the shells come off easily.

red beets very soft, peel and mash fine, and put them pepper, cloves and nutmegs, into enough to cover the eggs. Put the eggs in a jar, and pour the mixture over them. Tomato Pickle.

Eight pounds skinned tomatoes and four of brown Put them in a preserving kettle, and stir often to prevent burning.

Boil to the thickness of molasses, then add one quart of good cider vinegar, one teaspoonful mace, one teaspoonful cloves, and boil five minutes longer.

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To fickle Tomatoes.

Always use those which are thoroughly ripe The small round ones are decidedly the best. Do not prick them, as most receipt books direct. lie in strong brine three or four days, then put them down in layers in your jars, mixing with them small onions and pieces of horseradish; then pour on the vinegar (cold,) which should be first spiced as for peppers; let there be a spice bag to throw into every pot.

them carefully, and set them by in the cellar for a full month before using.

East India tickles.

a cabbage sliced and the stalks removed; a cauliflower cut into neat branches, leaving out the stalk; sliced cucumbers, sliced carrots, beets, all nicked around the edges; button onions, string beans, radish pods, cherries, green grapes, nasturtium, capsicum, bell pepper, etc. Sprinkle all these with salt; then put them into a large earthen jar and pour scalding salt and water over them. Let them lie brine for four days, turning them every day.

Take them out, wash each piece separately in vinegar and wipe them on a dry cloth; let them dry thoroughly. To every two quarts vinegar (best cider) put an ounce and a half of white root scraped and sliced, the same of long peppers, two ounces of peeled shallots or little button onions, half an ounce peeled garlic, an ounce turmeric and two ounces mustard seed or ground

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Let all ingredients, mixed with the vinegar, infuse in a close jar, setting in a warm place by the fire.

the vegetables been dried from the brine, put them all into one large stone jar and strain the pickle over them. Cork tight.

Two quarts vinegar, one ounce and a half white ginger root scraped and sliced, one ounce and a half long peppers, two ounces peeled button ounce peeled garlic, one ounce turmeric and two ounce white mustard fickle.

Green tomatoes, cabbage and cucumbers, one of each; half pint onions, all chopped fine; and stand over night; strain through a sieve, and add pepper, horseradish, white mustard seed and half pint Mix jar, and Buck and Breck, (Splendid.) One peck green tomatoes, peck ripe tomatoes, twelve twelve peppers, (six red and six green,) one head all heavily; let all night; add two tablespoonsful allspice, one tablespoonful ground black pepper and one tablespoonful Put on one quart vinegar and pounds brown When boiled, put in drained tomatoes, and the ripe tomatoes and put in.

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Boil three hours.

done put in jars and add cold vinegar.

Stir often while boiling. Pickled Peaches.

Seven pounds and a half pounds sugar, one quart of vinegar, and to the Make them whole, and peel them or not, as you prefer.

Scald the vinegar and sugar with the and pour on the peaches while hot. Pickle.

One head of of celery and twelve onions, chop fine; salt well and stand twentyand cover with vinegar, remain twelve hours; and add four red peppers and two green ones, one-quarter of a pound mustard seed and two tablespoonpsful mixed mustard,one tablespoonful allspice, one tablespoonful back pepper, half spoonful cloves, half a cupful sweet oil and a teacupful brown sugar.

Mix all well, and cover with Onion Pickles.

(medium or sized,) lay them in fresh water all night; in the morning place in a jar alternate layers of onions, celery cloves, ah spice and red pepper; add a little turmeric, sugar and salt; beat pour over the onions while hot. In a few days pour off the vin-

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, egar; heat it again, and pour over the pickles. perfectly cold they will be fit for use. Sweet fickle.

To one pound vinegar add six pounds of sugar; add cinnamon, a few cloves, allspice and a little mace, boil well together; have your fruit in a stone jar, the syrup over it while hot, let it remain until next day; pour off the syrup, place it over the fire; as soon as it commences to boil put in your fruit and boil till it is tender.

This pickle will answer for peaches, pears, watermelon or any pickle that can be made sweet.

CrherTcins.

These make a pickle, and if gathered when young make a nice filling for mangoes.

should be gathered when young and tender, and left in the brine till they become yellow; then scald with spices to suit the taste, and when cold pour it over the pickles.

Mushrooms.

Be careful in the selections of mushrooms, that they are perfectly fresh, throw a little salt on them, and remove the skin from the top; scald them in salt water for only a few moments; then pour off the water, and pour on spiced vinegar. wish them to well, cork tight.

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Catsup, (Tomato Catsup.) Take very ripe tomatoes, wash and mash them up well, adding a very little salt; put in a clean tub or wooden vessel, and let it stand covered all night.

In the morning, put them in a large brass kettle and let them cook well; then take off and a sieve; boil down till quite thick; about half an before taking from the stove, put in considerable red pepper pods, cloves, allspice and cinnamon, tied in a thin cloth.

Have ready about one dozen large onions sliced fine, and fresh peppers and spices tied in a thin (to prevent further straining;) put the onion and spices so tied up into a large earthen vessel, and let it stand covered twenty-four hours; then make as thin as you like with the best cider vinegar. Bottle, cork and seal; add a garlic, if you like the Catsup.

Take fifty pods of large red bell peppers, seed and all; add one pint of vinegar and till you can mash the pulp through a sieve; add to the pulp another pint of vinegar, two tablespoonsful sugar, cloves, mace, spice, onions and salt. Put it into a kettle and boil to the proper consistency. Some omit the Tomato Catsup. (MRS. JUDGE BKEESE.) and the tomatoes well, (not strained;) a of an ounce of mace, nutmeg and

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cloves, one handful scraped horseradish, two pods red pepper, salt to the taste; boil this away to three quarts and then strain; adding one pint of wine and half a pint of vinegar.

Bottle and leave the bottle open a day or two.

Then cork and seal. Tomato Catsup.

( MRS. HARRIMAN. ) One gallon tomatoes, four tablespoonsful salt, four one one cayenne two peppers, garlics, two quarts cider vinegar, one pound brown sugar. Boil away one half, strain and bottle.

Chopped Catsup.

To one gallon chopped tomatoes put three-quarters of a gallon chopped cabbage, two pints of onions chopped fine and three-quarters of a pint green peppers chopped. Let them stand one night with salt over them and drip; add allspice, horseradish fine celery, mustard seed and garlic. Pickled Peaches.

Seven pounds peaches, three or four pounds brown sugar, one quart vinegar, two tablespoonsful whole cloves, two tablespoonsful allspice, one tablespoonful Boil together and pour over the peaches. Let

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them stand twenty-four hours, and repeat the boiling three or four times.

Yellow Pickle.

One pound horseradish dried and sliced, one pound skinned garlic, twelve two one large cupful pepper, half pound a cupful two tablespoonsful celery seed, one ounce nutmeg; put all these spices in two gallons vinegar. Take hard, white halve or quarter them, and boil in water till you can run a straw into them; then dry them on a cloth, turning often. One day will dry them, if the sun is bright.

Put them in plain vinegar for three weeks, then put them in the spiced vinegar, which must be put in a three gallon jar. To pickle onions, pour over them boiling salt and water, and let them stand in it twenty-four hours.

Dry them one or two days and put into spiced vinegar.

Two pounds brown added to this pickle improves it greatly. Chow-Chow.

Three heads of cabbage, twenty-five peppers, half a of white mustard seed and grated horseradish; cut the cabbage fine, chop the peppers, and then put in the jar a layer of cabbage, then a layer of peppers, then a little salt, and sprinkle a little horseradish and mustard seed over the whole, and so on until the ingredients are all in the jar; then fill the jar with cold vinegar,

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to every quart of which dissolve two ounces of brown Pickled Plums. One peck plums, seven pounds sugar, half-pint vinegar; dissolve together vinegar, add the plums; boil three hours, stirring it all the time, and take out the stones while boiling; add two tablespoonsful allspice, two of ground cloves. Virginia Damson To five pounds damsons allow five pounds sugar and two and a half pints vinegar. the vinegar and put to it two ounces mace, one ounce and one ounce cloves. Let it come to a boil and pour over the fruit and sugar; cover close.

Turn off and scald the syrup for six successive days; the seventh day let fruit, spices, and all come to a It will keep for years. Walnut Catsup. Take walnuts fit for pickling, beat them well in a mortar are pulped; then squeeze out the juice, and let it settle a day; pour To a pint of juice put one pound of anchovies with one ounce of shallots; stir it on the fire till the anchovies are dissolved; strain it off clear. To every quart put a quarter of an ounce mace, a quarter of an ounce of cloves, a quarter of an ounce of Jamaica pepper, and

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half a pint of white wine vinegar; the whole together a hour, then bottle it.

It will keep three years.

A is for half a pint of melted butter. One hundred walnuts will produce one quart of juice. Universal Sauce. Two gallons of ' of a pound of cayenne pods bruised, thirty-two cloves or garlic; mix the above, and let it stand five days; then it; add pints of walnut juice and pints of indian soy.

Bottle it for use. Tomato Catsup. One peck of tomatoes, two teaspoonsful salt, one and a half ground pepper, two cloves, one spoonful ground allspice, one spoonful red pepper, and one down thick, and add good cider The tomatoes should be cooked, and then run through a sieve to remove the skins and If onion and a little garlic is sliced thin and the catsup poured them while it is hot, it will improve the flavor. Sweet Tomato Pickles. One pint of sugar to one quart of vinegar, one teaspoonful cinnamon, and one teaspoonful

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green tomatoes over night, and salt between each layer until all are in. Lay a clean cloth in a basket putting the tomatoes in; let them drain over night to remove the bitter water from them. Put them in a clean kettle, and pour the sugar and vinegar over, and cook them till tender. Those who the chow-chow or mustard are sold in the stores, can have just as good by adding ground mustard.

are very nice mixed with the green tomatoes. But as onions are disagreeable to many persons, they can be used or not. Salad Dressing. One teaspoonful mixed mustard, one white sugar, two tablespoonsful salad oil, four milk, two tablespoonsful vinegar, cayenne and salt to the taste. Put the mixed mustard into a salad bowl with the add the oil drop by drop, carefully stirring and mixing all ingredients together. Proceed in this manner with the milk and vinegar, which must be added very gradually, or the sauce will curdle. Put in the seasoning, when the mixture for use.

If this dressing is properly made it will have a soft, creamy appearance, and will be found very delicious with crab or cold fried fish, as well as with salad.

In mixing salad dressings the ingredients cannot be added too gradually or stirred too much.

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Onion PicJtles.

In November take dried onions, small and round, peel them and throw them in salt water; remain there a few days, drain them; put them in a jar and pour vinegar over them that has been boiled with allspice, cinnamon and mace in it.

think a better way is to scald the onions, (not cook them,) and throw in the water, it keeps them white.

Salad.

Rub six sweet cream and one tablespoonful mustard; butter can be used instead of cream.

Set in a kettle of boiling water, and add two eggs, well-beaten. Then pour in, gradually, nine tablespoonsful of vinegar. Pour this over nicely cut while it is hot; add salt, pepper and sugar, and more vinegar, if the mixture is not thin This should be constantly stirred. It should be of the consistency of thick cream. Tomato Catsup.

To every gallon of the pulp, after it has been cooked and strained, three even of two tablespoonsful black pepper, one tablespoonful ground cinnamon, two tablespoonsful mustard, one tablespoonfnl allspice, one teaspoonful cloves, one ground ginger, two one teaspoonful cayenne pepper and one quart cider vinegar.

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all together until sufficiently thick. Bottle while hot, and keep in a cool place. Ripe Cucumber Pare seven pounds cucumbers and cut in lengthwise.

Soak two or days in and water, after scraping out the inside; then cook them in weak vinegar with a of alum until tender. Boil three pounds sugar, three pints vinegar and half a cupful spices of different kinds in a bag.

Pour over the pickles while hot. Peach Beat together cinnamon, allspice and race ginger; add a little turmeric. Wash firm freestone peaches and wipe them dry, cut in halves, remove the sprinkle a of the mixed spices in each half, and fill them with white seed and a few celery seed 5 put them together and tie them; place them in a jar with slices of onions, cinnamon, race allspice, cloves, celery and cayenne half gallon of vinegar one pound of sugar, a half pint of and enough turmeric to color the peaches. Pour over the peaches ^ Pepper Mangoes. Select white cabbage heads, chop them add celery seed, white mustard seed, ground ginger,

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turmeric, and mix the whole with a little pure olive oil.

Seed and fill the peppers; after washing and wiping them, sew the side of them with a white thread; then place in a jar alternate layers of peppers, allspice, sliced onions, ginger and Stir into one gallon of vinegar half a pound of sugar, one pint of salt and half an ounce of turmeric.

the peppers In about six weeks pour off the vinegar and replace it with salt, sugar and turmeric, as the first will probably have lost all the flavor. Pickle.

Quarter nice large cabbage heads; place in a tray or tub alternate layers of cabbage and salt, let them remain all night; next day cover them as they stand with boiling water; let them remain until cold enough to press the water out with a towel. in a jar alternate layers of white mustard seed, ginger, celery seed, cayenne pepper, (green and red,) and sliced onion.

Add to the vinegar, sugar and salt, (if the cabbage should not be salt enough;) have the turmeric in a bag and rub out in the vinegar; pour the vinegar over the cabbage. Plum Catsup.

( MRS. DR. RYAN. ) One gallon of plums, a stand them on the top of the stove till they are cooked perfectly soft; then set the kettle off and let it cool

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to be nibbed the sieve, letting the juice and pulp both pass through the sieve; when all is well rubbed through, put it again in the kettle and set it on the stove, adding two and a half pounds brown sugar to three quarts of the pulp; let them boil together about an hour and a half, then add a pint of best cider vinegar, and spice to the taste allspice, cloves and cinnamon, about two of each to that quantity. When done, bottle and cork tight, seal the corks over it, it is safer. Damson Sweet fickle.

Four pounds damsons, one pint cider vinegar, one pound sugar, one ounce cloves, one ounce mace, two ounces cinnamon and two ounces allspice. the vinegar with sugar and spices, and pour over the fruit while hot.

to be repeated several times.

Melon Sweet fickle. Three pounds rind of melon, two pints best vinegar and ?>ne pound and a half sugar. Soak the rind one week in brine, then soak it in clear water till the salt is out; scald in alum water; then throw it in cold several the and spices, and scald the melon Use the same spices as for any other sweet pickle.

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Chow-Chow.

One gallon unpeeled cucumbers, half a gallon cabbage, half a dozen onions and half a dozon green peppers.

Chop fine, salt separately; let it stand to drain in a basket twenty-fours. Mix, scald in old vinegar; strain, and add as above, and cold Cucumber Catsup.

and salt one gallon of cucumbers; let them stand two or three hours, then press out all the water in a coarse linen.

Add of best table oil, two tablespoonsful white mustard seed, one one mace, two tablespoonsful black pepper, one-quarter of a teaspoonful of cayenne, one turmeric, one madeira wine, one cupful and a half loaf Mix this in a vessel and pour over the pickle Yellow Cabbage fickle. One gallon vinegar, quarter of a pound seed, half a teacup ginger, one tablespoonful pepper, a handful of horse radish, one ounce turmeric, garlic and onions to the taste. the cabbage in brine three days, then wash it off in iresh water and drain. all together three minutes.

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PRESERVES GENERAL DIRECTIONS FOR PRESERVING. Perhaps the following few general hints on preserving, for the use of a young housewife, may not be unacceptable.

Several of the directions may appear needless, but there may be some inexperienced persons to whom they may be beneficial: Let everything used for the purpose be clean and dry, especially bottles. Never place a preserving pan flat on the fire, as this will render the preserve liable to burn to, as it is called; that is to say, to adhere closely to the metal, and then to burn; it should always rest on a trivet, or the lower bar othe kitchen range. After the sugar is added to them, stir the preserves at and more quickly towards the end, without quitting them until they are done; this precaution will prevent their being spoiled. All preserves should be perfectly cleared from the scum as its rises.

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Fruit which is to be preserved in syrup must first be blanched or boiled gently, until it is sufficiently wened to absorb the sugar; and a thin syrup must be poured on it at first, or it shrivel instead of remaining plump and becoming Thus, if its weight of is to be allowed, and to a syrup, with a pint of water to the pound, only half the weight must be taken at first, and this must not be boiled with the water more than fifteen or twenty minutes at the commencement of the process. A part of the remaining sugar must be added every time the is reboiled, unless it otherwise directed in the receipt. To preserve both the true flavor aud the color of fruit in jams and jellies, boil them rapidly until they are reduced, the is added, and quickly afterwards; but do not allow them to become so much thickened that the sugar will not dissolve in them easily, and throw up its scum. In some seasons the juice is so much richer than in others that this effect takes place almost before one is aware of it; but the drop which adheres to the skimmer, when held up, will show the state it has reached. ISTever use tin, iron or pewter spoons or skimmers for preserves, as convert the color of red fruit into a dingy purple, and impart, besides, a unpleasant flavor. When cheap jams or jellies are required, make them at once with loaf sugar, but use that which is well refined always for preserves in general.

It is a false

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economy to purchase an inferior kind, as there is great waste from it in the quantity of scum which it throws up.

Pans of copper or bell-metal are the proper utensils for preserving used, they must be scoured bright with sand. Tinned pans -turn and destroy the color of the fruit that is put into them.

A stewpan made of iron, coated with earthenware, is very nice for preserving. Canning Fruits.

In canning fruit the rule will hold good in most fruits.

In the first place they gathered, peeled and let get scalding hot; they do not need to be cooked.

The bottles or jars sho^i be carefully cleaned and scalded, and should be ke]^ hot while putting in the fruit, and then sealed or soldered as quickly as is some difference of opinion about the way of putting up fruit; some think that the fruit should be put cold in the cans or bottles, and the cans set in a vessel of cold water, and that set to boiling till the fruit has thoroughly scalded; others prefer the quicker way of scalding the fruit and putting it into the hot cans. Either way is good. I prefer the latter way for most fruits. When sugar is to be used, the proper proportion is:

to each pound of fruit a quarter of a pound of sugar and half a pint of Do a kettle full, or as many pounds as can be attended to at a time, then till your cans.

Prepare more fruit, and weigh the sugar and measure the

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water, and let them scald thoroughly. They must be hot all through, or they will not keep. Peaches, pears, quinces and sweet fruit, can be put in tin without injury to their color; but cherries, blackberries, strawberries, plums, and all fruits containing acid, should be put in earthen or glass. Peaches Canned This is one of the nicest ways that peaches can be up put.

They not only look nicer on the table, but retain more of their natural flavor, having the stones left in Select such as are finely flavored, peel them, and weigh as many as you can do at a time. To each pound of peaches put a quarter of a pound of white sug^^and Let come to a boil, and fruit into it, and let them cook till they are very tender, but not cooked to pieces.

Have your cans hot by pouring boiling water into them, fill and seal up immediately.

It is well to lay a heavy weight on each can (if they are sealed with wax) till they become cold. Plums.

There are several varieties of plums. The richest purple plum for preserving is the damson; there are of these large and small; the large are called damsons, the small ones are very rich flavored.

The great difficulty in preserving plums is the skins crack and the fruit comes to pieces.

The rule here

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laid down for preserving them obviates that difficulty. Purple gages, unless properly preserved, will turn to juice, and skins; and the large horse plum (as it is generally known) comes completely to pieces in ordinary modes of preserving; the one recommended herein will keep them whole, full and rich. Make a syrup of clean brown sugar; clarify it as directed in these receipts; when perfectly clear and hot, pour it over the plums, having picked out all unsound ones and stems:

in the syrup two days, then drain it off; make it boiling hot, skim it, and pour it over again; remain another day or two, then put them in a preserving kettle over the fire, and simmer gently until the syrup is reduced, and thick or One pound of sugar for each pound of plums.

Small damsons are very fine, preserved as cherries or any other ripe fruit; clarify the syrup, and when boiling hot put in the plums; boil very until they are cooked, and the syrup Put them in pots or jars; the next day secure as directed. Plums Without the Skins. water over egg or magnum bonum plums; cover them until it is cold, then pull off the skins.

Make a syrup of a pound of sugar and a teacupful of water for each pound of fruit; make it boiling hot, and it over; let them remain for a day or two, then it off and again; skim it clear, and pour it hot over the plums;

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until the next day, then put them over the fire boil them very gently clear; take them from the syrup with a skimmer into the pots or jars; boil the syrup until rich and thick; take off any scum which may arise, then let it cool and settle, and it over the plums. If brown sugar is used, which is quite as good except for green gages, clarify it as directed.

ripe freestone peaches; pare, stone and quarter them.

To six pounds of the cut peaches allow best brown Strew the sugar among the peaches, and set them away in a covered vessel. Next morning, put the whole into a preserving kettle, and boil it slowly about an hour and three-quarters or two hours, skimming it well. Pears.

Pare them very thin, and simmer in a thin syrup; let them lie a day or two. Make the syrup richer arid simmer again.

Repeat this till they are clear; then drain and dry them in the sun or a cool oven a or they may be kept in the syrup and dried as wanted, which makes them richer.

Currants for Tarts. Get currants, when are dry, and pick to every pound and a quarter of. currants put a i|

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of sugar, into a preserving pan, with as much juice of as it; when it boils, skirn it, and put in your currants, and boil them they are clear; put them into a jar, lay paper over, tie them down, and keep them in a dry place. fears for the Tea Take ripe pears and wipe them carefully; place a layer, stem upward, in a stone jar, sprinkle over sugar, then set in another layer of pears, and so on until the jar is filled.

To every gallon put in a pint and a half Cover the top of the jar with pie crust, and set it in a slow oven for two hours. Apple or Quince Jelly. Pare, quarter and core the apples; put them in a saucepan with enough water to cover them; boil five minutes; put them in a bag, and drain until the next day.

To one of juice put one pound- of sugar, and boil it from fifteen to twenty jelly)may be made in the same way.

Strawberries.

To two pounds of fine large strawberries add two pounds of powdered sugar, and put them in a preserving kettle, over a slow fire, till the is melted; boil them /precisely twenty minutes, as fast as possible; have ready a number of small jars, and put

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the fruit in boiling hot. Cork and seal the jars immediately, and keep them through the summer in a cold dry cellar. The jars must be heated before the hot fruit is poured in, otherwise they will break. Raspberries, These may be preserved wet, bottled, or made jam or marmalade as strawberries. Rasp berries are very good in the sun or in a warm are very delicious stewed for table or tarts.

Quince Jam.

Twelve ounces brown sugar to one pound of quince. Boil the fruit in as little water as possible, until the fruit will mash easily. water, mash the fruit with a spoon, put in the sugar, and boil twenty minutes, stirring often. Wash and pick over the fruit, and boil soft in water enough to cover it. Strain through a sieve, and weigh equal of the pulp and sugar. gently fifteen or twenty minutes, taking it -does not burn.

ripe, but not water over them to take off the skins, which will pull

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off easily.

Weigh equal quantities of fruit and sugar, and put them together in an earthen pan over night. In the morning syrup, and boil a few set off the kettle and take off the scum.

Put back the kettle on the fire; when the syrup boils up, put in the peaches.

Boil them slowly three-quarters of an hour, take them out and put in jars.

the syrup fifteen minutes more, and pour over tnem: Currant Jam, (Blacky Hed or White.} Let the fruit be very ripe, pick it clean from the stalks, bruise if, and to every pound put three-quarters of a pound of loaf sugar; stir it well, and boil half an Currant Jelly, (lied or Black.) Strip the fruit, put in a stone jar, and stew them in a saucepan of water, or by boiling it on the hot hearth; strain off the liquor, and to every pint weigh a pound of loaf sugar, put the latter in large lumps into it, in a stone vessel till nearly dissolved; then put in a preserving pan; simmer and skim as necessary. it will jelly on a plate, put it in small jars or glasses. your apples in water they are quite to a mash; then put them through a flannel bag to drip.

To every of the juice put one pound of sugar; boil till it jellies; season with lemon juice and peel to

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your taste a little before it is finished. I may as well add, that I can say from experience, that this is excellent, and of a beautiful color. Currant Jelly.

Pick fine red, but long ripe currants from the stems; bruise them, and strain the juke from a quart at a time through a thin muslin; wring it gently, to get all the liquid; put a pound of white sugar to each pound of juice; it until it is all dissolved; set it over a gentle fire; let it become hot, and boil for fifteen minutes; then try it by taking a saucer; when cold, if it is not quite firm enough, boil it for a few minutes longer.

Crab Apple Marmalade.

Boil the apples in a kettle until soft, with just water enough to cover them.

Mash, and a coarse sieve.

a pound of apple to a pound of boil half an hour, and put into jars. Apple Marmalade.

Take any kind of sour apples, pare and core them, cut them in small pieces, and to every pound of apples put three-fourths of a pound of sugar. Put them in a preserving pan and boil over a slow fire until they are reduced to a fine pulp. put them in jars, and keep them in a cool place.

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Crab Apple Jelly. Boil the with just water enough to them, until tender. Mash with a spoon, and out the juice.

a of to a pound of boil thirty minutes, and strain through a hair sieve.

Apple in Jelly. Pare and core some well-shaped apples; pippins or golden russets if you have them, but others will do; throw them into water as you do them; put them in a preserving pan, and with as little water as half cover them; let them coddle, and when the lower side is done, turn them. Observe that they do not lie too close when first put in.

sufficiently take them out on the dish they are to be served in, the stalk downward. the water and make a rich jelly of it with loaf sugar, boiling the rind and juice of a lemon. When come to a jelly, let it grow cold,.and put it on and among the apples; cut the peel of the lemon in narrow strips, and put across the eye of the apple.

Apple Jam that Will Keep for Years. Weigh equal quantities of brown sugar and good sour apples; pare, core, and chop them fine; make a good, clear syrup of the sugar. Add the apples, the juice and grated rind of three lemons, and a few pieces of white ginger. Boil it till the apple looks clear and

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yellow; this resembles foreign sweetmeats. On no account omit the ginger. Quinces Whole.

Pare and put them into a saucepan, with the parings at the top; then fill it with hard water; cover it close; set it over a gentle fire till they turn reddish; let them stand till cold; put them into a boil them for a few minutes; set them on one side till quite cold; boil them again in the same manner; the next day boil them until they look clear; if the is not thick enough, boil it more; when cold, put brandied paper over them.

The quinces may be halved or quartered. Quince Jelly.

sound, yellow quinces, which are not over ripe; peel them, cut them in quarters, and them in as much water as will cover them they have been well-boiled, squeeze them through a linen cloth, clarify the juice in a filtering bag, weigh it, and put it with three-quarters of its weight of sugar in a brass kettle. Do not forget to put in a piece of Cook the whole together it has become a jelly.

it from the fire, and tie up in pots when it is cold. Quince Marmalade. To one gallon of quinces, three pounds of good loaf Pare the quinces and cut them in halves,

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scoop out the cores and the hard strip that unites the core with the string; put the cores and parings in a saucepan with about a quart of water, put the halves of quinces in a steamer that fits the saucepan; boil them until the quinces are softened by the steam; then mash them with a wooden spoon, in a dish, and pour the water from the saucepan on them, is now of a glutinous substance; put with the sugar in a stewpan or enamelled saucepan, and for about half an hour, keeping them well stirred. To Clarify Sugar. Put into a preserving pan as many pounds of sugar as you wish; to each pound of sugar put half a pint and the white of an egg to it together until the sugar is dissolved; then set it over a gentle stir it occasionally, and take off the scum as it rises. After a few boilings up% the sugar will rise so high as to run the side of the pan; to prevent which, take it from the fire for a few minutes, when it will subside, and leave time for skimming.

Repeat the skimming until a slight scum or foam will rise; then off the pan, lay a slightly wetted napkin over the basin, and then strain the it.

Put the skimmings a basin; when the sugar is clarified, rinse the skimmer and basin with a glass of cold water, and put it to the scum, and set it by for common purposes.

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Brandy Peaches.

Drop the peaches in hot water, the skin can be ripped off; make a thin syrup, and let it cover the fruit; boil the fruit till it can be pierced with a straw; take it out, make a very rich syrup, and add, after it is taken from the tire, and while it is still hot, an equal quantity of brandy. Pour this while it is still warm, over the peaches in the jar. They must be covered with it. Pears.

Take six pounds of pears to four pounds of sugar; boil the parings in as much water as will cover them; strain it through a colander; lay some pears in the bottom of your kettle, put in some sugar, and so on alternately; then pour the liquor off the pear skins boil them until they begin to look transparent, then take them out, let the juice cool, and clarify it; put the pears in again, and add some ginger; boil till let the liquor boil after taking them out until it is reduced to a syrup. Pears for the Table. of pears and place them in a stewpan; cover them with water, and let them stew two hours.

Take them out and put them in a brown jar with three-fourths of a pound of loaf sugar and two tablespoonsful of the water they were stewed in to each pound.

Add a little candied lemon, cut in

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pieces, or a few cloves, if preferred. Place the on the jar, and stew them in an for two hours.

Sometimes they require a little longer Golden to cover them may be substituted for sugar and water.

Raspberry Jam.

Weigh the fruit, and add three-quarters of the weight of sugar; put the former into a preserving pan, boil, and break it; constantly, and let it boil very quickly; when the juice has boiled an hour, add the sugar and simmer half an hour. In this way the jam is superior in color and flavor to that which is made by putting the sugar in at first. Currant Jelly.

Put your currants into a stone pot, and set them into a pot of water over the Having strained the of heated a measure it, and to each pint allow a pound of sugar. Put your sugar into the oven in a shallow pan, and let. it heat through, but be careful not to scorch it.

your currant juice hot, and put in the sugar hot, and let both boil together four minutes. This is very nice, if carefully made. Cantelope Mind.

Take one pound of rind, not quite mellow, and cut the outside carefully off; lay it in a bowl and sprinkle

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over it one teaspoonful of alum; cover it with water, and let it stand all night; then dry it in a cloth, scald it in ginger tea, but do not boil it; then dry it again in a to of rind allow one pound of sugar and half a pint Boil it an Cut the citron the round way of the citron; take off the rind, take out the seed; it should be cut about an inch thick, and can then be cut into any shape to suit the fancy; soak it in soda water two or three hours; then rinse it in clear, cold water; wipe it dry or let it drain till the water is all off. Allow a pound of white to each pound of do not add a great deal of water; let the syrup boil well and skim it; then put in your fruit. Be careful it does not cook dark, nor let it become too thick, or it will turn to Boil in a cup an ounce of the best race ginger, and add the water to the preserves while cooking. The ginger should be pounded to make it soft. Renew the water on the ginger till it is soft; then add the ginger to the preserves. This way of giving it the ginger taste is the cheapest, but candied can be purchased at the confectioneries, which will.be much nicer, and can be eaten as well as the Two lemons should be added, slice them, leaving the.on.

The syrup can be cooked down, and makes a most splendid jelly.

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Cherry.

I have no doubt that all housekeepers have had the experience in regard to cherry preserves, and that is, that after being made for some time, they always become strong. To avoid this, squeeze out all the juice with the hand, (the juice can be used for cordial or " royal acid," a receipt in this book,) and then wash the cherries in two or three waters of good, cold well water. Take one pound of white to each pound of cherries; add water to cook Do not put too much, or it will make them dark by long cooking. If you want cherry preserves that you can eat, and that will keep sweet as long as you have them, try this way, and you will never want to make them any other way. Take tomatoes, not too large, (either red or yellow,) scald and skin them; add one pound of white to every pound of tomatoes. stand over night, then take out the tomatoes and the syrup, and skim it well. Add tomatoes and till done.

Flavor with stick cinnamon. Tomato Marmalade. ( MRS.

DR. STEWART. ) To every pound of tomatoes of sugar; peel the skin off and add sugar without any water, one ounce of ginger powdered, and juice of two lemons,

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rind grated, to every three pounds of fruit. Boil until a thick jam, and cover while hot. Damson Sauce.

Twelve pounds ripe damsons, four pounds of cider and of sugar.

the damsons are soft; take them out and mash them, and then put them back into the syrup and boil from a half to three-quarters of an hour, stirring them and watching them closely, that they do not stick to the kettle or burn. For Canning After the corn is first cut from the cob, boil it, and when cooked almost as much as for the table, to a large iron stove pot boiling corn, put one teaspoonful and a half tartaric acid. Use only glass jars, as nothing else do.

When you prepare it table in winter, after it boils use a small teaspoonful of soda to destroy the acid taste; then season with butter, pepper and salt. I have this receipt from a Kentucky lady, who says it is perfectly delightful, and will keep splendidly. She has tried it for years, and never fails.

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MISCELLANEOUS. Strawberry Ice Cream. Take one pint strawberries, one pint cream, nearly half a pound of powdered white sugar and the juice of one lemon. Mash the fruit through a sieve or very tine with the hand; the sieve will remove the seed, if it is preferred.

Mix the articles, and freeze.

A little new milk added will make the whole freeze more quickly. Raspberry ice cream is made in the same manner. Italian Snow. Two pounds white sugar, the juice of six lemons, two quarts water and twenty-four of whipped to a froth.

Mix the water, juice and together, then add the all together, put into a freezer and stir till it freezes.

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Itallienne Ice.

two quarts rich cream; have ready fourteen of ground mocha coffee; hot, pour the cream over the coffee; cover very tightly, and let it infuse for two hours. take ten eggs, very fresh, separate the whites from the yelks, whip lightly the whites; then pour the coffee and cream through a very fine sieve and stir in the whites, a^nd add sugar to suit the taste.

Put this on the fire for a few moments, then strain; when cold, put into a freezer and freeze.

Chocolate ices are made in about the same way. half a pound best French chocolate into one quart milk or cream; boil till thiek, add stir well.

Let it get cold, and freeze. Strawberry Water Ice.

Have fresh nice strawberries, rub them through a sieve; add the juice of one a strong, tolerably thick syrup, and when cold, add the strawberry juice and lemon. Freeze well.

Ice.

Lemon juice and water, each half a pint, and strong syrup one pint.

The of the lejnon be rasped off before squeezing with the sugar. Mix the whole, strain after standing an hour, and freeze. up with a little sugar the whites of three or four eggs,

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and as the ice is beginning tc set, work this in with a wooden paddle or spoon, it greatly improve the ice.

Orange water ice is made in the same way. Pineapples sweetened delicately, and nice madeira wine poured over them and frozen, is delicious. Nutmeg is a great improvement.

Try it.

Take one gallon of rich cream, sweeten delicately, and flavor with vanilla or lemon. Set the cream in a tin bucket, and let it get ice cold; then whip to a stiff froth.

Put it in the freezer and keep it well stirred, unless the " patent " freezer is used. Lemon Syrup, (To Save the Lemon.) When you have lemons that are likely to spoil or dry up, take the insides which are yet sound, squeeze out the juice, and to each pint put a pound and a half and for a few minutes, strain and cork for use.

not require any acid, and half a of to three-quarters of a glassful of water, with two or

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three tablespoonsful of syrup, will make a foaming glass.

Cream Soda, (This is Coffee sugar four pounds, water pints, three g.rated nutmegs, whites of ten eggs well-beaten, gum arabic one ounce, oil of lemon twenty drops, or extract equal to that amount. By using oils of other fruits, you can make as many flavors from this as you desire or prefer.

Mix all well, and place over a gentle fire, and stir well about thirty minutes; remove the fire, strain, and divide into two parts; into half put eight ounces supercarbonate of soda, and into the other half put six tartaric acid; shake when cold, they are ready to use. By pouring or four spoonsful from both parts into separate glasses which are one third full of cold water, each and pour together, and you have as nice a glass of cream soda as was ever drank, which you can drink at leisure, as the gum and eggs hold the gas. Cheap Six quarts milk and Oswego corn starch a first dissolve the starch in one milk; then mix all together and just simmer a (not to boil;) sweeten and flavor to the taste, or it as the following receipt:

Irish moss one ounce and a half and milk one gallon. First soak the moss in a little cold water for an hour, and rinse

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to clear it of sand; then steep it for an hour in the milk just at the boiling point, but not to boil; two or three whites of eggs, well-beaten, and added after it is cold is an improvement. Beat while freezing. Wine Jelly.

For one package of gelatine or one ounce isinglass, pour one pint cold water, and let it stand ten minutes; then add one water, one pound white sugar and whites and shells of two eggs. Then mix all isinglass.

and a flannel bag.

Be sure not to squeeze it. Flavor with wine to the taste. Splendid Ginger fop. Five gallons and a half water, quarter of a pound bruised ginger root, half an ounce tartaric acid, two pounds and a half white sugar, whites of three well beaten, one teaspoonful lemon oil and one gill Boil the root for thirty minutes in one gallon of the water, strain off, and put the oil in while hot.

Mix, make over night, and in the morning skim and bottle, keeping out sediments. Elderberry Wine. Elderberry juice two quarts, water one quart and Jam the elderberries well, squeezo out the juice and measure it.

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ILLINOIS COOK BOOS. rinse out the juice that remains squeezed berries, measure it or the water you on it, and reckon it as so much of the water you are to add. The above will make a very rich wine, but half water, with three pounds of sugar to the gallon of liquid will be a very good wine. After dissolving thoroughly the sugar in the liquid, fill the vessel full; set it in a cool place to ferment, and pour off all impurities and keep the vessel full by adding some liquid in reserve for purpose, or fill up When the fermentation is nearly or done, stop the vessel tight and let it stand, the longer the better; will be good in a few weeks, but much better in a few years.

Blackberry Cordial. Select the ripest blackberries, mash them well; put them into a jelly bag in small quantities and squeeze out all the juice; for every quart of allow one pound white sugar. Put the sugar into a preserving kettle and pour the juice over it. the sugar is all melted, set it on the fire; add half an ounce cloves, and cinnamon.

cooked, and when cold, to every quart of syrup add half a pint of French brandy. Stir all well together and bottle the cordial for use. It is best to pound the spices and tie them in a thin piece of muslin, to prevent having to strain again.

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Acid jRoyal.

( MRS. P. B. PRICE. ) Three ounces citric acid dissolved in one of water; cover the cherries with it and let it stand six or eight hours; strain off the juice and pour it on another bowl of cherries, and let that remain the length of time; then strain and add to each pint of juice one pint of white sugar.

it in a porcelain kettle; skim, bottle and cork while hot. NogThe Best Ever Made. The yelks of sixteen eggs, twelve tablespoonsful of loaf sugar; beat to the consistency of cream, to add two-thirds of a nutmeg; beat well together; mix in half pint best brandy, a glassful Jamaica rum and two wine glassesful of madeira wine; have the whites beaten to a stiff froth and stir into the above mixture. When done, stir in six pints rich sweet milk. Cocoanut Candy.

Pare and cut a pound cocoanut in strips or a pound loaf sugar with two hot and stir in cocoanut. Sugar Candy.

(MRS. BTINN. ) One quart white sugar, one water, a lump of

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butter the size of an egg, one and the same of vanilla. Pull try in a little water taking up, if hard and crisp, it is done; put the vanilla in after the candy is taken from the stove before putting the pans to cool. Scotch.

( MRS. WM. TURNEY. ) One cupful sugar, one cupful one spoonful water, one large tablespoonful butter and a teaspoonful vinegar. Cream Candy.

( MRS. WM. TURNEY. ) loaf and half a pint water.

Cook on a slow fire for half an hour; add one teaspoonful dissolved gum arabic and one Boil until brittle and pull into long sticks. Cocoa Candy.

The whites of four sifted sugar and grated cocoanut. form into cakes and bake in a moderate To Keep Silver Always Bright. Silver, in constant use, should be washed every day in a pan of suds made of good white soap and warm

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water; drying it with old soft linen cloths.

Twice a week (after this washing) give it a thorough brightening with finely powdered whiting, mixed to a thin paste with alcohol, rubbing longer and harder where there are stains.

wipe this off, and polish with clean soft old linen.

Silver is cleaned in this manner at the best hotels.

To Destroy Worms in Garden Walks.

the worm holes a strong lye made of wood ashes, lime and water; or, if more convenient, use for this purpose strong salt and water. To Clean Brass.

Rub the tarnished or rusted brass by means of a cloth or sponge, with diluted acid, such as sulphuric, or even with strong vinegar. Afterward wash it with hot to remove the acid, and finish with dry whiting.

A Strong Paste for Paper. To two spoonfuls of fine flour put as much pounded rosin as will lie on a shilling; mix with as much strong beer as will make it of a due consistence, and boil half an hour. Let it be cold before it is used. Preserving Eggs for Winter. Pack them in a clean vessel, the small end down, strewing bran between each layer, then place

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one or two thicknesses of brown paper over the top, and cover with about an inch or an inch and a half of Cover close and keep in a cool place, and they will be much better than the old method of salting down, which only hardens them. To Tell Good Eggs.

If yon desire to be certain that your eggs are good and fresh, put them in water; if the buts turn up, they are not fresh.

This is an infallible rule to distinguish a good egg from a bad one. Currant Wine.

( MRS. DICK YOUNG. ) One quart currant juice, two quarts water and three pounds good brown sugar. Put into a cask, leave the bung out fermentation has ceased, then rack off and bottle.

Squeeze the juice out of the without heating them, and to every quart of the juice use the above proportion. Blackberry and Currant Wine. To gallon of fruit put one quart of watei boiling hot; let it stand overnight; then extract the juice, and to each gallon add three pounds of sugar. Put it in a keg and let it remain undisturbed for several weeks; then rack off and bottle.

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Lemon Sherbet Without Lemons. ( MRS. AGGIE KENNEY, KY. ) Two teaspoonsful of citric acid dissolved in a little water, one teaspoonful and a half essence of lemon, three coffeecupsful white sugar and one gallon water; when this begins to freeze add the whites of two eggs, well-beaten, and then freeze. Lemon Ice.

( MRS. N. W. EDWARDS.) To one gallon of water a dozen and a, half lemons, squeeze out the and add to a pleasantly lemonade.

Freeze it, and nearly frozen, add the beaten of six Stir to mix well, then freeze well. Gelatine Pour one pint cold water over half a box gelatine; let it stand till soft; add half pint boiling water, one pint madeira wine, three-quarters of a pound sugar, a quarter of a teaspoonful lemon acid and two drops essence lemon. Sherbet.

(MRS. BEN. EDWARDS.) in a of rich milk the rind of a lemon a pound of loaf sugar; when put in the freezer and half freeze. Have ready the juice of five

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lemons and the whites of three eggs beaten to a froth; add a little sugar to the lemon juice. Add this mixture to the half frozen within the freezer, and let it freeze solid.

Currant Wine.

(MRS. N. W. BROADWELL.) To each gallon of bruised fruit, add one gallon of let it stand twenty-four hours, then strain, and to each quart of the juice add one and a half or two quarts of water and one quart of sugar. Put in jugs and tie a thin cloth over the top for a few days, then put in the cork loosely till fermentation ceases. It can then be poured off and bottled. Cork tightly.

Frozen Custard.

( MRS. PERKINS. ) Two quarts new milk, of corn starch and six eggs. Heat the milk to nearly boiling, then add starch, which must be dissolved in a Itttle then add the eggs, well-beaten, with eight tableof powdered sugar; let it boil up once or twice.

Set the vessel containing this mixture in a vessel with boiling water, and boil in It will take a little longer, but will not burn if boiled in this way.

Let this cool and then freeze.

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TT- V Pieh Boiled Cod Baked Cod Cakes Spiced Broiled Cat If the Liquor is too salt Boiled Ham Tongues Mutton Hams, (for Drying) For Corned Beef Sugar Cured Hams Beef and Mutton Ribs of Beef Mutton Chops Leg of Mutton Pork Steaks. Spare Ribs

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E. R R A T A Loaf should be soap.

MARBLE CAKE, (MRS. RYAN'S.) The white part well-flavored The dark have halt' a tablespoonful, each, ot spices. LADY CAKE.

one cup sweet milk instead of half cup, and one teaspoonful soda instead of teacupt'ul.

CAKE, (MRS RYAN.) Ten ounces instead of sixteen. IMPERIAL CAKE, (MRS. HODGES.) Should be two pounds raisins; one pound of them chopped, the other pound MOCK VENISON. Should be 7imc?-quarter. x:17.

GINGER CAKES. Teacup, instead of coffee cup.

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Advice to Housekeepers... To Young Housekeepers House Furnishing Advice to Mothers Modern Cookery and Household Management Four Good Points Four Important Rules Remarks Spoiling SOUPS.

Soups...

Beef Mutton Portable Mock Turtle Giblet Chicken....

Gumbo -' Oyster Winter Noodles for Soup Veal Broth | Boiled Cod Baked Cod Cakes Spiced Broiled Cat Fried Cod Clam Fritters Potted Shad Stewed Halibut Cod Cakes, (A Yankee Dish) Fried Perch Curry Fried Oysters Stewed Oysters 84, Scalloped Oysters To Make Stewed Oysters Tender. French Stewed Oysters A Codfish Relish Egg Sauce for Salt Fish MARKETINGS Beefsteaks Roasting Pieces Corned Beef Pieces A Stuffed Flank Time for Boiling Meat Fresh Killed Meat Take Care of the Liquor If the Liquor is too Salt Boiled Ham Tongues Mutton Hams, (for Drying) For Corned Beef Sugar Cured Hams Beef and Mutton Ribs of Beef Mutton Chops Leg of Mutton Pork Steaks. Spare Ribs

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Egg Plant Fricasseed Green Corn Dumplings in Winter Pudding for Meat. Beeta Young Parsnips Asparagus Peas String Beans Mushrooms to Preserve Stewed in Gravy. Sweet Potatoes Baked Roasted Summer Squash Greens and Sprouts Spinage Slaw Hot To Bake Beans Hominy Cucumbers Salsify on the Cob Another Way to Cook Onions to Boil Omelet with Cheese Omelet Eggs Hard Boiled Omelet (Very Fine) Poached Pickled to Keep Plain Boiled aFArdennaise surle Plat Balls BREADMAKING & YEAST. Yeast Hop Grated Potato Bottled or Jug Bottled Mashed Potato Yeast, to Make Kentucky for Rolls Kentucky Buttermilk Sally Lunn Snails Biscuit, Soda Soufle Buns English Spanish Steamed Boston Boiled Bread Cracked W heat for Breakfast Corn Oysters Corn Bread Corn Bread Cake, Bread Common Bread Rye Drop Pop Overs Sour Milk Griddle Buckwheat Buckwheat with Sour Milk 126 Corn Meal English Tea Johnny Little Milk Rye Drop Flour Griddle Graham Flour Corn Cake Crackers Fritters Spanish..' "Peculiars," or Graham Puffs.,.. Rusk Rusk Rolls, Dutch Sally Lunn without Yeast Rice Corn Bread Tomato Toast

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Muffins Raised Hominy Mush Mush Sally Lunn Waffles Yankee Cheap Graham Gems:

Pancakes, New England Quire of Paper PASTRY.

Very Rich Crust for Tarts PieCrust Family Pie Crust Puff Paste French Pastry Mince Meat.

Strawberry Short Cake Mince Meat Peach Cobbler Piecrust Glaze Strawberries Stewed for Tarts... Pie Plant, Short Cake Pies, Apple Belleflower Apple French Apple Pumpkin Dried Peach Pie Plant Soda Cracker Golden Transparent Cracker Cracker Mince Gooseberry Mush Pies, Mince...................... Golden..................... 168 Egg Mince................ 163 Mince...................... CornStarch Transparent........ -------Stewart, (Splendid)........ Summer Mince............ Mince without Meat....... Lemon Mince.............. 169 Mince...................... 170 Apple Custard............. Georgetown, Ky........... Cheap Lemon.............. General Directions for Making.. A Fine Icing for Cake........... Coldlcing....................... Receipt for Icing............ Almond Icing for Wedding Cake Almond Icing.................... Sugar Ice........................ Icing for Cake................... Orange Paste.................... Currant.................. Custard.................. Soft Ginger............. Cottage................. Delicious................ Tipsy Spice Rolled Jelly Macaroons Tea ISO

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Cream Tea Coffee Kailroad Cocoanut Pound Chocolate Puffs White Sponge Mountain Almond Macaroons Feather cup."

Rose Mountain Lady Almond Cup Cream Sponge Union Harrison Marble Fancy Aunty's Snow Ambrosial. Gold Starch Corn Starch, (No. 2) Milwaukee Tipsy, (Sponge) Chocolate Macaroons Chocolate Filling for Golden Jane's Cream Plum Excellent Cookies Coffee Marble Molasses Cup Water Cookies Soft Ginger Soft Ginger Raised without Eggs Lou's Ginger Snaps Almond Cocoanut Jumbles, No. 1. 219 Cocoanut Jumbles, No. 2. Tea or Coffee without Eggs or Milk Cider Roll Jelly Dried Apple White Fruit Ginger Pound Snow, (Very Fine) Cream Jelly Whit? Sponge Newport Ammonia Snow Cocoanut Macaroons Orange

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Cakes, Railroad Common Crullers Soft Crullers. Corn Starch Tea Almond Pound Citron Marble Imperial Irish Splendid Cookies... Swiss Cream Cocoanut Jumbles Cocoanut Cookies., Cocoanut Jumbles, Gingerbread, Sponge PUDDINGS.

Directions Sauce, Brandy or Wine 246, 247, 265 BoiledRice Liquid., Butter and Sugar Brandy Wine Mrs.

R.'s Pudding Rich Lemon Puddings, Chinese Fun 250, 265, 279, 287 Baked Indian Steam 251, 275, 276 Florentine 253, 256, 279 Pound, (Steamboat). Tapioca 255, 256 255,258 Plum 255,268 Sago 257, 276 Blanc Mange & Fruit. 257 Puddings, Snow Eve's Farina Rice and Apple 260, 282 An Excellent Plain Boiled Orange 261, 283 262, 269 Apple and Paste Meringue Rice Transparent 266, 290 Apple Roll, or Apple. Soufflee 267, 292 Orange Marmalade.. Nursery Bread and Butter.... Brown Charlotte Plum, (Plain) Cracker Fruit Suet 270,271,276 277 Suet Boiled English Plum 271 English Plum The Queen Sallie s Meringue.... Apple Potato A Welsh Baked Fruit Christmas Plum Jersey Kentucky Nameless Meringue Rice Pumpkin Canary Macaroni Corn Meal Cottage 282, 292 Raisin Frozen Almond Almond Poor Man's 289, 293 Marlborough Boiled Loaf Sutherland RodGrod To Make Hen's Nest ATrifle Gooseberry Cream

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Cheap Dessert German Puffs Lemon Drops Custard 254, 258, 259 Cranberry Eoll:.

'.262, 263 Charlotte Russe 264, 270 Dumplings. Light Dough Lemon Apple Dried Peach Dried Apple Green Apple Tapioca for Puddings RolyPoly General Directions Cauliflower Martinoes 298,302, 818 Grape.; Peach Mangoes Nasturtiums Sweet Cherry Watermelon Rind 801, 305, Sweet Tomato Chopped Mixed Cucumber 302, 317 320 Oysters...., Butternuts Mangoes Chow-Chow.... 304, 312, 820 304, 308, 816 Plums 804, 313 Cucumbers and Onions 305 East India Buck and Breck Gherkins Mushrooms Yellow Virginia Damson Damson Sweet Melon Sweet Yellow Cabbage Salad Peach Pickles Pepper Mangoes Catsup,..310, 311, 314, 316 Walnut Plum Universal Sauce PRESERVES.

General Directions.............. Canning Fruits.............. 323, 324 Preserves, Plums............... Plums without Skins 325 Pears............. 326, 834 Cantelope Rind...... Strawberries......... Quinces Whole...... 332 Cherry............... 887 Pears for the Table......... 327, 334 Currants for Tarts............... 826 Jelly, Apple or Quince........... 327 Currant........... 329, 330, 335 Crab Apple............... Quince.................... 332 Raspberry............... 835 Damson Sauce................... Jam, Currant................... Marmalade, Crabb Apple........ 330........ 330, 381 uince............... 822 Quince MISCELLANEOUS. Strawberry Ice Cream Italian Snow Itallienne Ice Strawberry Water Ice Lemon Ice Pineapples Lemon Syrup, (To Save Lemon). Cream Soda, (This is Splendid.). 342 Cheap Ice Cream j Wine Jelly; Splendid Ginger Pop Elderberry Wine j Blackberry Cordial Acid Royal !

Egg Nog, the Best Ever Made.. 345 j Cocoanut Candy !

SugarCandy Butter Scotch j Cream Candy j CocoaCandy To Keep Silver Always Bright. To Destroy Worms in Garden Walks To Clean Brass A Strong Paste for Paper Preserving Eggs for Winter 34T

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To Tell Good Eggs Currant Wine Blackberry and Currant Wine... 348 Lemon Sherbet without Lemons. Lemon Ice Sherbet Currant Wine Frozen Custard

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ID.

DEALER IN PROVISIONS!

Staple and Fancy Groceries, MOJSTKOE STKEET, Opp. the Postoffice, SPRINGFIELD, ILL. A. S. EDWARDS.

J. P. BAKER.

CHAS. EDWARDS.

EDWARDS, BAKER&CO., WINES, ZiZQORS A CIGARS, Monroe St., bet, 5th and 6th Sts., Branch Store West Side of 5th, third door South of Jefferson Street, SPRINGFIELD, ILLINOIS.

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JOHN T. STUART, Jr., Hast Side Square, - SPRINGFIELD.

MILLINERY, SMALL WARES, Etc. The Cheapest Line of DOMESTIC GOODS in the City. But t crick "K Pattern*, in Kvery Size and Style. AGENTS FOB THE SALE OF THE CELEBRATED Eug. Montalent Paris Seamless Kid Glove. Price, $1.BO.

W. R. BRASFIELD.

R. C. STEELE.

BRJLSFIELD & STEELE, WHOLESALE AND RETAIL DEALERS IN Provisions, Salt, Wooden and "Willow Ware, All Kinds of Country Produce Wanted. Monroe House, cor. Monroe and Fifth 8ts., Springfield, 111.

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OWEN'S COMPOUND CONCENTRATED FLUID EXTRACT OF Sarsa par ilia AND Stillingia, with Iodide of Potash. For Purifying the Blood and Eenovating the System. Performing a radical cure of the following diseases, all of which arise from a foul condition of the blood: King's Evil or Scrofuia, Glandular Swellings l"lcers of Every Kind, Old Sores, All Skin Diseases, Sueli as Tetter, Ringworm, Pimples, Eruptions Boils, Sealdhead, Fever Sores, Weeping Sore L,eg; Every Variety Venereal or Syphilitic Diseases, Neuralgia, Mercurial Rheumatism, Swelling, Hip Joint Diseases Chronic Erysipelas, etc., etc., etc.

COMPOSED OF VEGETABLE PRODUCTS Tt is harmless as well as effectual. Most alteratives now in market contain mercury or arsenic. We will give any chemist in America $1,000 who detect one grain of metalic medicine in our preparation of Sarsaparilla and Stillingia.

OWEN'S SARSAPARILLA has been made and sold in Springfield for 25 years, and we have yet to hear of the case where it has failed to perform all we claim for it.

Although our preparation is put up in smaller bottles than some other similar preparations in market, it is cheapest being highly concentrated and the dose smaller in proportion. Prepared Only by T.

J. V. OWEN, Pharmacist.

Owen Buctiu Manufacturing Co,, Sole Prop's, SPRINGFIELD, ILL. H5f~ SOLI> BY.AJLL IXRTJOGrTSTS. jffl Our Sarsaparilla and Potash is concentrated so as to be four times the strength of all other one dollar Sarsaparillas.

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Compound Fluid Is a Reliable Preparation for the Permanent Cure of KIDNEY DISEASES, And those Rheumatic and Dropsical Difficulties so often arising from disturbances of the functions of the Kidneys. Thousands suffer from Rheumatism, who direct their attention to disease only, when the Kidneys are really the seat of the disorder and a FEW BOTTLES OF Owen's Extract Of Buclm Would remove the trouble and effect a permanent Cure, Tne same is true of Gravel, Irritation of the Bladder Brick Dust Deposits, Milky Discharges, Early Indiscretion, L.OSS of Power, Loss of Memory, Weak Nerves.

Trembling, Dimness of Vision, Wakefuliiess, Hot Hands, Dryness of the Skin, Pain in the Back, Eruptions on the Face, Horrors, Confused Mind, Private Diseases, &<., &c OWEN'S EXTRACT OF BUCHTJ, Has proved itself to be the most reliable and efficient remedy, for Female Weakness, Debility, Flour Albus or Whites, etc. IT IS THE BEST SPECIFIC KNOWN. For Sale \>y All Drag-gists. Prepared by T. J. V. OWEN, Pharmacist, OWEN BlICHU MA1FACTUR11 CO., Proprietors, SPRINGFIELD, ILL.

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JOHN H. JOHNSON, and dull BOOKBINDER, BOOK & JOB PRIHTER, AND BTAW7 HIM lyrAKHIfiAnTTTOT 1)LAM DuUl lAJiUrAuluiiM, West Side Square, SPRINGFIELD, IILUNQIS, HAS always on hand a fine assortment of SCHOOL. BOOKS Affl> SCHOOL, APPARATUS, SLATES, INSTANDS, Etc., Gold Pens, Penholders, Pencils and Pencilcases f Law, Medical and Micellaneous Books, Letter and Note Paper and Envelopes of every description, Yisting Cards, Pocket Books, Portfolios, Drawing Materials, Stereoscopes and Yiews, Writing Desks, Ladies' Work Boxes, Pocket Knives, And every article pertaining to a First Class BOOK AND STATIONERY ESTABLI8MENT. PRINTING AND BOOKBINDING Of every kind done on the shortest notice, and in the very best Style, AT REASONABLE RATES. OLD BOOKS EEBOUND.

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The binding of book was restored The spine was rebacked the corners anji board ed^es were repaired with Japanese paper.

The original spine was reattached and the binding furbished with acrylic water color. Richard C. Baker, Conservator. St. Louis, March 2002,