Mrs. Porter's New Southern Cookery Book

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Mrs. PORTER'S NEW SOUTHERN Cookery Book, AND COMPANION FOR FRUGAL AND ECONOMICAL HOUSEKEEPERS; CONTAINING DAREFULLY PREPARED AKD PRACTICALLY TESTED RECIPES FOR ALL KINDS OF PLAIN AND FANCY COOKING. By Mrs.

E. PORTER, PRINCE GEORGE COURT-HOUSE, VIRGINIA. -^ John E. Potter and Company, PHILADELPHIA: 614 and 617 SANSOM ST. NEW YORK:

37 PARK ROW and 145 NASSAU ST.

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<^ %kK Entered according to Act of Congress, in the rear ISTl. ty JOHN E. POTTEB AXT) COMPANY, In the OfiSce of the Lil-rarian of Coneress. at Washington.

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PREFACE.

money has squandered in misdirected eflForts of well-meaning, painstaking housewives to supply their tables with palatable necessaries as well as luxuries of life; in vast numbers of instances, health has been impaired and the comfort and happiness of families marred by the ignorance of those who have the supervision of the culinary department.

a large number of books have been written and published with the commendable design of correcting fault; some of these have been carefully prepared by competent writers, and have been so far as they went, and yet they have not been so complete and perfect as to render improvement difficult or impracticable. Those who examine this New Cookery Book cannot but acknowledge that we have no call to apologize for oflPering it to the public and expecting a large sale.

Its intrinsic merits and superiority readily be seen by those who critically analyze the recipes, and certainly be proved by putting them to practical test.

The recipes are from the pen of a lady whose experience and skill as a housekeeper would have justified us in publishing them question, but to insure perfect reliability we have had them severally tested by compe-

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PKEFACE.

tent housewives and successful cooks.

But in addition to tiieir reliability, we claim for recipes that they ai*e written in plain English, concisely yet clearly, so that none can mistake their meaning. In many cases, while giving the more elaborate and expensive mode of making certain articles, we added cheaper and scarcely inferior methods. One fact will impress those who use this book:

it is that we have studied the interests of the user by giving the modes of making the most tempting luxuries, as well as the commoner necessaries, with the possible outlay; in words, our study has to the most economical as as methods of preparing the various viands. Hoping that our efforts and care may tend to lighten the labors and anxieties of the painstaking housewives throughout our land, and be appreciated by them, and also by those whose tables are in consequence better and more economically supplied than before, Respectfully, The Publishers.

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HOW TO MAKE SOUPS. FAfiS General Bemarks, Farmer's and Planter's Southern Gumbo Lamb > Vegetable Pea Bean Corn, Pepper-pot Curry Macaroni Portable Hare or Kabbit French Turtle Mock-Turtle Crab Oyster Clam

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Z CONTEXTS.

HOW TO DEESS Fried Halibut ^ Boiled Halibut Halibut Cadets 4S Broiled Shad. 4S Baked Shad » ^ Planked Shad Pickled Shad. „ Potted Salmon Dried Salmon Boiled Sheepshead or Tnrbot „ Sturgeon Steaks^ ^ Boiled Bockfiah.^ ^„ ^ Fish Chowder ^ Fried Perch Fri-i Sne::i CatJish.,....„ „ Fried Feel; «.

^ Codfish Cake* ^ ^ Fish Padding Salt Fish with Parsnips 5S Stewed Terrapin „ Boiled Lobster?^ ^ „ Scolloped Crabs ^^ Boiled Crabii ^....^.

Stewed Oysters ^ Ovsters.

^ Oyster Fritters Broiled Oysters Panned Oysters. Scolloped Oysters^ ^ OjEter Patties in Batter Oygter Pudding^

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HOW TO DRESS FISH.—Continued. Oyster Pie Pickled Oysters Fried Clams Clam Fritters Scolloped Clams, HOW TO COOK MEATS. General Bemarks Eoast Beef.

Beef a la Mode Stewed Shin of Beef. Stewed Brisket of Beef Stewed Eump of Beef. Beefsteak with Onions Beefsteak French Style Stuffed Beefsteak Beefsteak Pudding Beef Pie Beef Cakes Beef Patties Baked Beef Tongue Stewed Tongue Curried Beef.

Spiced Beef.

Boiled Corned Beef. Eoast Leg of Mutton Eoast Mutton with Tomatoes Boiled Shoulder of Mutton Sliced Shoulder of Mutton Mutton Steaks with Cucumbers Mutton Sausage Eoast Lamb Boiled Leg of Mutton Lamb Cutlets and Spinach

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coxTEyrs.

' HOW TO COOK MEATS.—CoynyrED.,.„ Lamb Pie Boast FiUet of Yeal ^ Boiled Fillet of Yeal Boiled Loin of Yeal Yeal Stpw._ Yeal Cutlets Yeal Cutlets with Herbs Yeal EoUs ScoUopsof Cold Yeal Potted Yeal and Bacon Stewed Calf 's Head ^ Stewed Calfs Feet Potted Calfs Fe€t„ Boasted Calfs Liver Stuffed Fried Calf^s Liver Stewed Kidnevs Baked Sweetbreads Fried Sweetbreads Stewed Sweetbreads Sweetbreads and Oysters Boast Pork Boast Pig Pork Chops Fresh Pork Pot-Pie Pork Apple-Pie Boiled Ham Fried Sausage Sausage Dumplings POULTBY AXD GAME. General Bemarks Boast Turkev Boiled Turkey Boast Goose

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POULTEY AND GAME.—Continued. Boiled Goose Koast Duck Stewed Duck or Goose Eoast Fowl or Capon Eoast Fowl, French Style Broiled Fowl Boiled Fowl Stewed Chicken Steamed Chicken Fried Chicken Chicken Baked in Eice Fricasseed Chicken Chicken Pie Chicken Puffs Chicken Gumbo Eoast Pigeons Boiled Pigeons Pigeon Pie....o Stewed Giblets GibletPie Eoast Haunch of Venison Baked Saddle of Venison Broiled Steaks of Venison Stewed Shoulder of Venison Eoast Hare or Eabbit Stewed Eabbit Canvas-Back Duck Common Wild Duck Widgeon and Teal Eoast Partridge Fried Partridge Broiled Partridge Stewed Partridge

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b • CO>'TZ>'IS.

POULTEY AND GAME.—Co>rrrsn:ED. Bci'.ed Panridge Polled Partridge Partridge Pie Roasi Woodcock Roasted Larks A Salmi of Pheasants or PartridgesHOW TO PEEPABE VEGET.lELES. General Eemarks. Boast Poiatoes Steamed Potatoes Boi.cd Poiatoes, Irish Method Slewed Poiaioes. Fried Potatoes Mashed Potatoes Potato Fritters Potato Salad Boiled Cabbage. ~ Cold and Ho: Slaws^ ' Dresse-i Salad. Chicken Salad Lobster Salad. Spinach A=paragu3.»Slewed Green Pumpkin.^ Stewed Cymlings or Squashes. Stewed Egg Plant~ Fried Egg Plant ParsnipsBeets Turnips Indian Corn Succotash Mock Ovstera of Com-

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' HOW TO PREPARE VEGETABLES—Continued. p^^^ Hominy "

^^ Stewed Tomatoes 1^^ Tomatoes Baked Whole Broiled Tomatoes 1^' Raw Tomatoes.... 1"*' Stewed Onions ^^° Boiled Onions ^^^ Fried Onions 1^^ y Stewed Cucumbers • 1'*^ Fried Cucumbers 1^^ Dressed Cucumbers... 1'*^ Stewed Mushrooms 1^^ Baked Beans 1^^ Boiled Beans ^^^ Boiled Green Peas 1^1 Boiled Rice 1^^ Baked Rice 1^2 Fried Rice 1^2 Fish Sauce, to Keep a Year., Shrimp Sauce Oyster Sauce Caper Sauce Egg Sauce Celery Sauce Apple Sauce, Peach Sauce 1-57 Cranberry Sauce Onion Sauce Mushroom Sauce 15° Vanilla Sauce Mint Sauce

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CONTE>'TS.

SALXES AXD GEAVIES.—CoNTTSTZD. PASS Curry Powder Venison Sauce Sauce for "Wild Fowl Celerv Sauce "Walnm Catsup.^ Mushroom Catsup^ Oyster Catsup Tomato Catsup Melted or Drawn ^ Gravy for Fowls Brown Gravy HOW TO 2.IAKE BRKID. General Eemarks «.... 165 Good Yeast Unrivalled Yeast Summer Yea^t Good Yeast Wheat Bread Wheat and Mush Bread Gtx>d Country Bread Wheat and Eice Bread Wheat and White Potato Bread Wheat and Sweet Potato Bread Brown Bread Dyspepsia Bread Thirded Bread '.

Eye and Indian Bread Milk Bread or Polls French Bread German Bread Plain Crisp Biscuits,. ^ Delicious Com Bread Italian Bread

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HOW TO MAKE BKEAD.—Continued, Grafton Milk Biscuits Fine Breakfast Eolls Fried Cakes Hard Tea Biscuits French Eolls Potato Eolls Egg Eusks Unexcelled Milk Eolls Vinegar Biscuits Batter Cakes.—Very Fine Buttermilk Biscuits.. Souffle Biscuits Soda Biscuits Crumpets Plain Muffins Eice Muffins Milk Muffins Egg Muffins Sweet Muffins Eye Drop Cakes Waffles Waffles with Yeast Eice Waffles Corn Meal Waffles Hominy Waffles New Year's Crackers Velvet Cakes Yorkshire Biscuits Corn Batter Cakes Sponge Griddle Cakes Buckwheat Cakes Flannel Cakes Flannel Cakes

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COXTEXTS.

HOW TO MAKE BREAD.—Continued. Hominy Cakes Molasses Delights Corn Meal Cakes, in Tins Indian Pone Short Cakes 18S Cheese Biscuits Genuine Scotch Short-Bread Milk Breakfast Buns Fine Arrowroot Biscuits Plain Arrowroot Biscuits Cinnamon Bread Graham Cakes Graham Biscuits Economy Griddle Cakes Economy Bread Cakes Excellent Breakfast Cakes Hominy Cakes German Pnffs Maryland Biscuits Corn Bread Eye Batter?

"Wheat Flour Crackers Gingersnaps Sugar Gi ngersnaps Imperial Gingerbread Gingernuts Honey Gingernuts Sugar Gingerbread Cocoanut Gingerbread Sugar Gingerbread, Xo. 2 Gingerbread

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HOW TO MAKE CAKES.—Continued. Soft Gingerbread Lemon Gingerbread Hard Gingerbread Hard Gingerbread, No. 2 Mountain Gingerbread New Orleans Gingerbread White Gingerbread Our Little Ones Self-Digesters Doughnuts Ginger Biscuits Ginger Cookies Doughnuts, No. 2 German Doughnuts Light Doughnuts Hasty Doughnuts Plain Crullers Crullers Cream Pancakes French Straws Soft Crullers Pearls Excellent Bread Cakes Cookies French Loaf. Cream Cakes Dixie Buns Poor Man's Cakes French Loaf, No. 2 Old Dominion Buns Philadelphia Buns One, Two, Three, Four Albany Cakes o

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CONTEXTS.

HOW TO MAKE CAKES.—CoNn^ruED. PA6E Good Plum Cakes Grafton Cake Cottage Cake Indian Puffi Almond Cakes F.F.Y. Cakes Cream Cake Perkins' Cake Custard Cake^ Cream Puffs Corn Search Cake? Josephine Cakes Plain Citron Cakes Sugar Cakes Plain Cap Cakes S. C. A. Cake Scotch Cakes 21S Silver Cake Spice Cake Marble Cake Georgia Marble Cake Cocoanut Cake Sallv White Cake SallvLunns Hickorv-Nut Cake Culpepper Cake Southern Favorite Dutch Puppet Snow-Drift Cake Raisin Cake Walnut Cakes, Fairfax Cakes Department Lunch Cakes

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COJTTENTS.

HOW TO MAKE CAKES.—Continued. Black Cake, Snow Cake.—Delicious Oxford Cake Corn Starch Dainties White Cake Chinese Cakes Sponge Cake Lady Fingers Almond Sponge Cake Sponge Cake Meringue Cake Eoll Cake Little Plums Carolina Plum Cake Good Plum Cake Fine Almond Cake Currant Jumbles White Mountain Cake Charleston Cake Jumbles Cocoanut Jumbles Confederate Brandy Jumbles Eice Jumbles German Almond Puffs Bachelor's Cake Ancient Maiden's Cake Introduction Cake Acquaintanceship Cakes Quiz Cake Sweet Drops Flirtation Cakes Love Cakes Kisses

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COVTEXTg.

HOW TO MAKE CAKES.— G:>-TiNrzD. PASS Rival Cake «^ Jealcuv p-fs Love Cake5. >'o. 2 Eririrf--: Cake Wee 'ding Cake Very Rich WeddiDg Cake....The Lirrle Folk?' Joys. Silver Cake Dried Apple Cake Gold Cake Dried Apple Cake, ^'o. 2 Yankee Fruit Cake.—Unrivalled Green Apple Cakes.—^FineFniirCake Fanner's Fruif Loaf. Froit Loaf.

24-5 Pound Cake Coniederare Er::: Cake arr::: P;.-i Cake « A Very Ei-e Pound Cake Spice Pound Cake Queen Cake Orange Cake •.

Lemon Cake..

A Plain Jelly Cake A Rich Jelly Cake Almond Custard Cake Brunswick Jelly Cakes. ^.

Lemon Piifis Cocoanut Pound Cake,Rice Pound Cake. Soda Jelly Cake.JeUy RolL-

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HOW TO MAKE CAKES.—Continued. Grerman Citron-Almond Cakes '.

Six-Months' Cake Logsdon Cake Sorghum Cake Imitation Pound Cake Buttermilk Cake Blueberry Cake Plain Loaf Cake Hume Cup Cake Cup Cake No-Egg Cake Tip-Top Cake The Same, Improved: Scotch Snaps New Haven Commencement Cake Loaf Dutch Cake Prince George Cake Almond Macaroons Orange-Flower Macaroons Shrewsbury Cake Augusta Cream Cake Princess Cakes Ice Cream Cakes Tipsy Cake Norfolk Cakes Coffee Cakes Improved Jumbles No-Egg Cream Cakes Cider Cake Very Choice Wafers J^efferson Cakes Wafers Pioneer Cake,...;..........

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CONTE>'TS.

HOW TO M-^KE CAKES.—CoynyrcTD. tkam Spanish Bums Star Cake, Federal Cakes Washington Cake~ Vanilla „ Mervells Seed Cakes LadvCake..

Apees (A. Fs.)^ Yerr Rich Citron Cakes, « Meringues „ Columbia Cake Barges Cakes. ^.....

Eock Cakes Swiss Cakes The Gallette^ «^ Jollies Eochers Icing Chocolate Icing Almond Icing „ Frosting „ Whipped Cream Sauce for Cake, HOW TO MAKE PASTEY. General Eemarks,, Plain Family Paste Eaised Crust for Pies A Good Paste for DumpUngs-, A Plain Crust Potato Paste, Good, not Rich, Pastes, Puff Paste«

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HOW TO MAKE PASTRY.—Continued. Fine Puff Paste Paste Shells Egg-Paste Shells for Tarts Suet Paste Dried Fruit Pies Green Apple Pie Jelly and Preserved Fruit Pies Rhubarb Pie Peach Pie Strawberry or Raspberry Pie Real Cheesecake Brandy-Wine Cheesecake Egg-Cocoanut Cheesecake Rice Cheesecake Lemon Cheesecake Cream Cheesecake Custard Pie Custard Pie, No. 2 Florendines Pumpkin Pie A Jersey Girl's Recipe The Down-East Recipe Carrot Pie Sweet Potato Pie White Potato Pie Almond Custard Pie, Cream Pie without Cream Imitation Cocoanut Custard Pie Marmalade Custard Pies Lemon Custard Pie, No. 2 Banana Custard Pie Fruit Custard Pie Pine-Apple Custard Pie 2»

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HOW TO MAKE PASTEY.—CoNrmuED. Citron Cusrard Pie, Cocoanut Custard Pie, Lemon Custard Pie Orange Custard Pie Pine-Apple Tart Gk)oseberry Pie. Apple-Pumpkin Tart Cranberry Tare Quince Tart Peach Pie, No.2 Ked Currant Pie Fruit Tarts Mola.'^es Pie Cherry Pie Plum Pie Mince Pie Lent Pie New Lemon Pie Kich Cream Pie Cherrv and Currant Tart Tomato Mince Pie Potato Pie Batter for Puddings Pear, Peach or Apple Pudding Bread-Top Custard Pudding Eice Pudding „ Quince, Apple or Gooseberry Pudding Apple and Sago Pudding.—No Eggs Eice Pudding.—No Eggs Cottage Pudding Queen Pudding

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HOW TO MAKE PUDDINGS.-Continued. Cream Pudding.—Steamed Augusta Pudding 3jg Indian Apple Pudding.—No Eggs Arrowroot Pudding ^16 Indian Pudding.—No Eggs Nutmeg Pudding 3^7 Potato and Cheese Pudding Sweet or Irish Potato Pudding Cream Pudding 3^3 Steamed Pudding 32g Spiced Molasses Pudding Farina Pudding 3^9 Soda Pudding 32() Kich Jam-Custard Pudding Delmonico Pudding Apple-Butter Pudding Light Fruit Pudding Transparent Pudding Apple Eoll Pudding Eoyal Pudding Tapioca Pudding Kice Flour Pudding Kice Meringue Pudding Very Eich Eice Meringue Pudding Queen of Puddings Peach Governor Other Governors 32g Snow-Apple Pudding Bread-and-Butter Pudding Canary Pudding English Eoll Pudding Spottsylvania Pudding Bird's Nest Pudding

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HOW TO MAKE PUDDINGS—Continued. PAes Sago Pudding Brown Bread Pudding Fruit Eice Pudding R^d Currant Pudding Bread Meringue Pudding Lemon-Polato Pudding Souffle Pudding Cottage Pudding Thun Pudding Macaroon Pudding Chester Pudding Chocolate Cream Pudding Suet Pudding Carrot Pudding Plum Pudding.—Without Eggs Quick Pudding Ice or Frozen Pudding Nonpareil Plum Pudding Metropolitan Pudding Timeless Pudding Old English Plum Pudding Plain Batter Pudding Honest Plum Pudding Best Christmas Plum Pudding Harrison Pudding Connecticut Maize Pudding Nottingham Pudding Excelsior Apple Pudding Dora's Whortleberry Puddings Carrot-Potato Pudding Cream Tapioca Pudding Jersey Pudding Peach Dumplings

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HOW TO MAKE PUDDINGS.—Continued. The Best Bread Pudding Culpepper Pudding Preserve Dumplings Plumping Currants for Puddings Apple Dumplings.—Boiled Baked Dumplings Temperance Foam Sauce Nun Butter Wine Sauce Plain Sauces LIGHT DESSEETS, CREAMS, ETC. Baked Fruit Apple Float Delicious Dish of Apples Apple Souffle Pommes au Riz Green Corn Delight Floating Island of Apples Apple Snow Quince Delight Apple Charlotte Charlotte Eusse Chocolate Charlotte Russe A Dish of Snow Mock Charlotte Russe Italian Charlotte Croquettes de Pommes Floating Islands Silver Lake Custard Balloons Cup Custard:

French Custard

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LIGHT DESSEETS. CEEAMS. ETC.—CoyrrsrEjy. pags Syllabub Cap Custard.—>'oi CookedCold Cusiard.^ 2s'ew Year's TxifleEaspberry Fool Blanc Mange Tapioca Blanc MangeJaane Mange Jacque Mange Tigs a la Genevieve Snow Cream r 364 The Hidden Mountain Compote aui Comfinires. Italian Cream Burnt Cnsiard Frozen Custard Orange Salad Apple Toast Lemon Cnp Cnstard 36S Fine Ice-Creams Water Ices.

HOW TO COOK EGGS. General EemarksBoiled Eggs Fried Egg; Poached Eggs Poached Eggs with Ham SaaceOmelettes.

HOW TO MAKE BEVERAGES. Tea Substitutes for Coffee

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HOW TO MAKE BEVERAGES.—Continued. PAOB Strawberry Drink Chocolate Cocoa Bottled Lemonade Soda Water Powders Soda Water Appleade Orangeade Cranberryade Cream Beer Lemonade Tomato Beer Black or White Elder Wine Ginger Beer Cider Kept Sweet all the Winter Mulled Ale Cherry Bounce HOW TO CAN FRUITS. Another Method Canned Grapes PRESERVES, JELLIES, ETC. Syrup for Preserves Pine-Apple Preserves Peach Preserves Cranberry Preserves Tomato Preserves, Watermelon Rind Preserves... Garden Citron Preserves Blackberry Jam Whole Strawberry Preserves Pumpkin Preserves

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PEESERYES.

JELLIES. ETC.—CoNrrsTED. Quince Marmalade Oranges in Jellv Peach Jam Cranberrv Jellv Apple Jellv Calfs Feet Jellv Orange Syrup Strawberries in Wine Brandy Peaches Green Cages HOW TO MAKE PICKLES. General Pvemarks Cucumber Pickles Pickled Mangoes Pickled Peppers Onion Pickles 40S Chou Chou 40S Pickled Peaches Pickled Eed Cabbage Pickled Mushrooms Walnuts India Pickle Sweet Pickles Tomato Caisup COOKERY FOR THE SICK.

Liebig's Broih for the Sick.—A Yegetable Soup.—Gum Water.—Coffee.—Chocolate.—Black Tea.—Rye Mush. Custard.—Panada.—Barley-Water.—Mucilaginous Broth.—Plain Chicken Broth.—Beef Tea.„

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MRS. PORTER'S NEW Southern Cook -Book. HOW TO MAKE SOUPS. Good meat is essential to good soup. It should be well boiled by the long and slow process, that the essence of the meat may be drawn out thoroughly, and the be skimmed to it becoming turbid.

When no more scum accumulates, and the meat is softened so as to readily separate with the use fork, the vegetables should be put seasoning done, and the necessary amount of hot water added if too much has away.

A common camp-kettle will be found an utensil for making soups, as the lid is heavy and will keep the steam in.

An earthen pipkin or jar, if of a long and narrow make, widening a

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MRS. porter's new cook-booe. little at the centre, is perhaps one of the best vessels for soups, and is universally used by foreign cooks, who insist "it renders the clearer and more limpid, and extracts more savor from the meat, than when made in tin or copper."

The glutinous matters contained in the render it important that they should be boiled with the meat, as they add to the strength and thickness of the although the should be cut off the bone and divided into small pieces, removing the fat.

The ening is indispensable to all rich soups: A tableor more of flour, mixed to a smooth a enriched a of good butter or beef dripping; it should be stirred in.

If making a soup that requires catsup or wine, let it be added immediately before the is taken from the Soup may be colored yellow with carrots; red tomato juice; green the juice of powdered spinach, and brown with fully scorched flour kept ready for the purpose. The use of any of these is undoubtedly some improvement, both as to look and flavor. ' The soups contained in the following pages have been thoroughly tested, and merits contrasted with

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numerous others of a similar character.

were found to be more palatable, nutritious, easily made and superior as a whole; they but need good ingredients. FARMER'S AND PLANTER'S SOUP. This soup can be made from trimmings of beef or other meats.

Put the bones, skin and rough residue of any joint into a saucepan, with a quart and a half pint of cold water, one large carrot cut and scraped, two large and fried brown in one ounce of butter, and one very small head of celery washed and cut up.

Let it stew two hours; take two potatoes peeled and a of a half spoonful of black pepper, and a half salt-spoon^ ful of mixed mustard.

Let it three-quarters of an hour longer. Remove the bones and strain all through a sieve. BEEP SOUP.

Selecting a small shin of beef of moderate size, crack the bone, then remove the tough outside skin, wash, and it in a to with six or eight quarts of water and two

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MES.

portee's new cook-book. of Let it boil about four hours, until it becomes perfectly tender, then take it out of the liquid.

If necessary, add more salt to the liquid; then two onions cut in small pieces, eight turnips cut in quarters, one carrot sliced small, one large tablespoonful a little sweet marjoram and thyme rubbed fine, and one red pepper cut in very small pieces. Thicken this moderately with flour and water made into the consistency of thick cream, and stir in while boiling. Care must be taken not to make the soup too thick with this About three-quarters of an hour before is served put in eight potatoes cut into Then make some very small dumplings with a quarter of a pound of flour, two ounces of butter, a sufficient water a dumplings require ten to When put into the soup, they must not be much larger than a nutmeg. all are done, just before going to table, add some parsley chopped very flne. If noodles should be preferred to dumplings, take a quarter of a pound of flour, a little salt and as many yolks of eggs as it into a stiff* dough. it out very thin, flour it well, and let it remain on the pieboard to dry; then roll it up as you would a sheet

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of paper, and cut with a sharp knife into slips as thin as straws; after all are cut, mix them lightly together, and to prevent them from adhering keep them well floured.

A very nice relish for either breakfast or tea can be made as follows: Before adding the vegetables, remove the meat (either beef or veal) from the kettle, and, mincing tolerably fine, put it into a stew-pan with a piece of butter; season with salt, black or cayenne pepper, mixed with vinegar, to; set over a slow fire, stir well together, and send to the table hot.

CHICKEN SOUP.

Cut up the fowl, cutting each joint, and wash the parts; boil one hour, then stir in thickening, pepper, salt and parsley enough to season a few dumplings, made of half a pound mixed with a quarter of a pound of butter; divide this dough into equal portions, and roll them in your hands into balls the size of a nutmeg; let it then boil a quarter of an hour, or until the flesh of the fowl becomes loose on the bones; the yolk of three or eggs, stirred in, add richness to the taste; boil ten minutes longer, and

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3IRS.

then take it up; remove the flesh fi'oiii the bones of the fowl, and divide into pieces of a size to suit, mincing the livers and gizzards; place the parts of the fowl in a tureen, in the soup and SOUTHERN GUMBO SOUP. Cn up one and fry it to a also two of bacon; on them three quarts of boiling water; add one onion and herbs tied in a bag; simmer them and a off the fat, and put the ham and (cut the; add a teacup of okra, a teacup of all hour, and just servins: add a 2:lass of wine and a dozen ovsters with their iuice. LAMB SOUP. Put into a stew-pan the leg or neck and breast of lamb after washing; add (according to the quantity of soup you wish of six or turnips pared, washed and cut into small pieces, two onions cut

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fine, a little sweet marjoram, salt, black and red a slow fire about one hour; add six or cutting and washing them; put in a tablespoonful of white sugar, and when nearly done add a little parsley minced; place the meat on a garnish put the soup in a tureen and serve hot. VEGETABLE SOUP. • Take two of yellow split peas, or two quarts of dried white beans; soak them in water all night, and drain them in the morning; add a small quantity of salt and pepper, with a head of celery cut fine, and place them in a soup-pot with four quarts of water, and boil them slowly till they are all; stir them frequently. Have ready a large quantity of fresh vegetables such as turnips, carrots, parsnips, potatoes, onions, cauliflowers and asparagus tops.

The vegetables requiring the longest boiling should be put in first, cutting them all into small; the addition of some rolled in flour will give richness and to the soup. When the are quite tender put the soup into a tureen and serve up hot.

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MBS. poeter's >'ew cook-book. PEA SOUP.

Take a quart of split peas, wash them, and put them into the soup-kettle Tvith two quarts of cold Boil one hour, then add a piece of lean pork, about of a pound, and boil two hours longer. When nearlv done, add a ~ ' few oi ham. a few spHt crackers and some pepper and the soup frecjuently to its burning.

it become thicker than is desirable, pour on ing water and Put a tureen and hot.

A simple method is to take the liquor in which a joint of beef has been boiled, and, after skimming it well, put in the peas, which have been soaked and boiled. a little mushroom sauce. BEAN SOUP.

Put a kettle, containing of water, three pints of di*ied white beans; and when thev be^in to shrink in a colander; again the of boiling add two pounds of pickled pork after washing; slowlv, and if necessarv add a and pepper, and send to the table hot.

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CORN SOUP.

Put into a soup-pot, with some bits of boiled ham, a knuckle of veal and a set of calf's feet, adding a little pepper, allowing a quart of water to each pound of meat; let it boil until the meat is ready to fall from the bone; strain and pour the liquid into a clean pot.

If you have plenty of milk at hand, use no water. Take a tough fowl, and, cutting it into pieces, let it boil with the veal and feet.

When the soup is well boiled and the shreds all strained away, have ready some young and tender ears of sweet corn, which have been by themselves in another pot; cut the grains the cob, mix the corn and it in the strained soup; boil a little longer, and serve. PEPPER-POT.

• Cut strips about a half pound of tripe has boiled and skimmed in a pot by itself; in another pot a neck of mutton and of lean ham, with a gallon and when skimmed sufficiently, add two quartered and

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3IES.

portee's new cook-book. turnips; a of red taking not it too hot; the tripe.

a c^uart bowlful of small dumplings of butter and mixed with a A'ery little water, put them into the pepper-pot and take out the meat, letting the tripe remain, and pour the soup into a tureen. CHRBY SOUP. Season two of strong veal broth with two onions, a bunch of parsley, salt and pepper; it. and have ready a chicken cut in joints and skinned; put it in the broth with a of curry powder; the chicken A serving add the juice of a lemon and a teacupful of boiling cream. Serve boiled to eat with Always boil cream before putting it in soup or gravy. (A for making Curry Powder be found under the head of Sauces.) MACAEONI SOUP. Take a quart of gravy soup, break two ounces of Naples macaroni into pieces of little more than

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an long, putting them, by degrees, into a small portion of the boiling soup, to prevent them sticking together, and quite tender, but not soft or pulpy—from fifteen to twenty minutes if quite fresh, but nearly half an hour if at all stale.

Vermicelli is used in the same manner.

Either will improve the consistency of the soup if the quantity above stated be added; but it is useless and does not look well to see, as at some tables, only a few strings of it floating in the tureen.

POETABLB SOUP.

Put on, in four gallons of water, ten pounds of a shin of beef, free from fat and skin, six pounds of a knuckle of veal, and two fowls; break the bones and cut the meat into small one ounce of whole black pepper, of an ounce of Jamaica pepper, and the same of mace; cover the pot very closely, and let it simmer twelve or fourteen hours, and then strain it.

The following day take off the fat and clear the jelly from any sediment adhering to it; it gently upon a stove covering the and it frequently till it thickens to a strong glue.

it broad tin pans, and put in

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MRS.

a it the impression of a knife, score it in equal squares.

it in a south window or near a stove. When dry, break it at the scores. Wrap it in paper, and put it closely up in boxes. There should always be a large supply of this soup, as with it and catsup no one will ever be at a loss for dressed dishes and HARE OR RABBIT Cut up two hares, put them a pot with a piece of bacon, two onions chopped fine, a bundle of thyme and parsley, which must be taken out of the soup before it is thickened; add pe]3per, salt, pounded cloves and mace; put in a sufficient quantity of water, stew it gently three hours, thicken with a large spoonful of butter, brown flour or glass of red wine; boil a few minutes longer, and serve with the nicest parts of the hare. Squirrels make equally as good soup, prepared in the same way. FRENCH SOUP.

Take the nicest ^Dart of a brisket of beef, about put it in a pot

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everytiling directed for it exactly in the same way, only put it on an hour sooner, that you may have time to prepare the bouilli (^.

e,, the beef which has been boiled in After it boils five hours, take out the beef, cover up the soup, set it near the fire to keep hot.

Take the skin off; have the yolk of an Qgg beaten, dip a feather in it and wash the top of your beef; sprinkle over it the crumbs of stale bread grated, put it in an oven previously heated, put the top on with coals enough to brown it, let it stand nearly an hour, and prepare your gravy thus: Take sufficient quantity of soup and vegetables boiled in it, add a tablespoonful of red wine and two of mushroom catsup, thicken with a little butter and brown flour; make it very hot, pour it in your dish, and put the beef on it; garnish with green pickle cut in thin slices, serve up the soup in a tureen with bits of toasted bread. TURTLE Kill the turtle at night in winter, and morning in summer. Hang it up by the hind fins, cut off the head and let it bleed well.

In dressing, separate the the top

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3S ME5, POEIEr's >'EW COOK-BOOK. greai c^ire. lest the gall-bladder be broken. Put the liver in a bowl of empty the entrails and lav them in water:

if there be esro;?, It is proper a different bowl for Cut the desh from the bottom shell and lay it; the in two. put it in a pot, having washed it clean; pour on water enough to cover it; add one pound of middling, with four onions chopped, and set it on the fire to let it steadily three hours; if the water boils away too much, add more. Wash the top shell nicely after takino; out the liesh. cover set it bv.

Parthe tins, clean them nicelv, takins: off all the black skin; put them in water: cut the flesh taken the bottom and top in; cut the fins in two. lay them with the in a and up.

When the shell, etc..

is done, take out the bacon, scrape the and the licj^uor, one-third of which put back in the pot, reserve the rest for; take out all the nice strain, and put them in the sraw: lav the fins, cut in small pieces, in with them, and as much of the as be to the upper shell; add to it lif a turtle) one bottle of

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wine, cayenne pepper and salt to your taste, one gill of mushroom catsup, one gill of lemon pickle, nutmegs and cloves to higli.

Mix two spoonfuls in one pound and a of butter, put it in thyme, marjoram and savory, tied in bunches; all the and fins are tender; wash out the top shell; put a pufi*-paste around the brim; sprinkle the over with pepper and the herbs out of the If the is not enough, add more the If there are no eggs in the turtle, boil six new-laid for ten minutes, put them in a few minutes, peel and slice them and place them on the turtle; make a rich forcemeat, fry the balls nicely, and put them also in the shell; set it in a dripping-pan, with something under the sides to keep it steady; have the oven heated as for bread, and let it remain nicely browned. Fry the liver and send it in hot. To prepare the soup, commence early morning; put on eight pounds of coarse beef, some bacon, herbs, and a soup, strain it and thicken with a bit of butter and brown flour; add to it the water

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MES.

left from the season very high with wine, catsup, spice and cayenne: put in the flesh tou reserved, and if it is not enousrh, add the nicest of a well-boiled calf's head, but do not use the eyes or tongue; let it tender", and it up with fried forcemeat balls in it.

If you have curry powder (see receipt for it in remarks for Sauces), it will give a higher flavor to both soup and turtle than spice. MOCK-TUETLE SOUP. Scald a calf's head, and wash it it in a large pot of water for half an hour, then cut all the off by itself: the tongue out; take the broth made of a knuckle of veal, put in the tongue and skin, with one onion, half ounce of cloves, and half ounce of mace, half a nutmeg, all kinds of sweet herbs chopped fine, and anchovies it till tender out the meat, and cut it in pieces two inches square; cut the tongue, previously skinned, in the liquor through a melt in a stew-pan, put in it of it smooth—if at all lumpy strain it: add the liquor, stirring it all the time;

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then put to the meat the juice of two lemons, and one bottle of madeira wine if you choose; with pepper, salt and cayenne pepper pretty high; put in five meat-balls, eight eggs boiled hard. it gently one hour, serve in a tureen; if too thick, add more liquor before stewing last time. LOBSTER SOUP.

To boil a lobster put it in a fish-kettle and cold water, cooking it on a quick Remove the small bladder found near the head, and take out a small vein found immediately under the shell all along the back of the lobster, and use the rest. Two lobsters will make soup for six or eight persons, and salad also. All the under shell and small claws are pounded in a mortar the put it a pan and set it on the fire with broth or water.

The meat is cut in small pieces, to be added afterward.

is left on the fire to boil gently for then pour it in a sieve and it with a masher to extract the juice. To it thicker, a small piece of parsnip can be added and mashed with the rest into a pan, so that all the essence is extracted in that way from

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the AVlieu you have strained it, put a butter with it. and add as much broth as is required. Put some of the meat in the tureen and pour the soup over it.

CRAB Boil in of milk the meat of trvo dozen crabs cut in; add a little cayenne, nutmeg and; thicken mixed in; taking it the crumble the a dozen of hard after pouring tureen strew over the surface the heart of a fresh green lettuce cut small. OYSTER SOUP. Put two quarts of oysters, liquor and all, in a pan, taking care to remove any jDarticles of shell that mav adhere to the ovsters:

set them on a stove to heat, but don't or come very near to it.

all the liquor into your soujo-kettle, and put in a pint of water and two of new of btitter. a allspice, and a few blades of mace. AVlien it boils, break up some crackers

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fine and put into the soup. Then add the oysters, kept warm.

never be allowed to boil, as it makes them tough and shrinks them up; be scalded only.

be the last thing to add in any soup where milk is used, which it is apt to curdle.

Serve up hot. CLAM SOUP.

Having put your clams a pot of boiling water to make them open easily, take them from the shells, carefully saving the To the liquor of a quart of opened clams allow three quarts of Mix the the clams, and. put it into a large pot with a knuckle of veal, the bone of which should be chopped in places.

it has simmered four hours, put in a large bunch of sweet herbs, a nutmeg, a teaspoonful of mace and a tablespoonful of whole pepper, but no salt, as be an longer, then it.

When you have returned the pot, add a quarter of a pound of butter divided in four, and each bit rolled in Then put in the clams (having cut them

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poeter's xew cooe-booe:. in pieces), and let it to toasted cut in dice.

soup will be greatly improved by the addition of small forcemeat balls.

Make them of cold veal or chicken, mixed with equal Cjuantities of chopped suet and sweet marjoram, and a smaller proportion of hard-boiled e2:2:. grated lemon peel and all the in a mortar, adding a little pepper and in a raw egg or two (in proportion to the quantity), to bind the whole together and it crumbling to thorouo'hlv mixed, make the forcemeat into small balls, and ten minutes in the soup, shortly before you it to the are obliged to make them of raw veal or raw longer.

It be a great improvement to cut up a yam and in Oyster soup may also be made in this manner.

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How TO Dress Eish. Fish are dressed in a variety of ways, according to are broiled, baked, stewed and fried, but the most common methods are broiling and frying—broiling when required to be done in a plain way, and frying when a high relish or flavor is to be given. In all modes of preparing table much care is required to prevent them from being broken or disfigured. In determining the signs of freshness and good condition the utmost caution must be exercised. In a wholesome state the eye of the appear bright, the gills of a red, the body stifi", the firm and the odor not unpleasant. be cleaned, scraped and rinsed, taken not to let them soak longer than necessary, as lose by remaining too long in In opening and removing the entrails fish, be not to

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MBS. porter's xew cook-book. allow the smallest particle of offensive matter to remain inside.

AYash out the blood, scrapins; it the back-bone. A can be dressed without splitting it entirely down from head to tail.

Smelts and other small are drawn or emptied at the gills.

It is yery desirable to haye seryed the flesh as firm as possible; this can be accomplished by putting a small piece of saltpetre with the salt into the water in which it is boiled:

a quarter of an is enough for a gallon.

Fish should neyer be left in the water after they are done, but taken up and laid upon a to fish must always be well soaked in plenty of cold for a or the is softened. HALIBUT. Select a choice piece of this large and delicatelooking fish, and, after carefully washing and drying with a towel, cut it into thick fillets, remove the bone with a sharp knife, cut the fillets into slices, place them upon a suitable dish and take off the skin. Season with a little salt and pepper, and place upon each slice a piece of good

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Dip the into a pan of beaten yolk of egg seasoned with grated nutmeg and powdered mace (already prepared); having ready another pan of grated bread-crumbs, dip the it then place them in a hot frying-pan of boiling When one side becomes the slices, and when all are done remove them from the frying-pan and to the table hot. BOILED HALIBUT. Take a piece of the fish weighing from four to six pounds; score the back deeply, and lay it on the strainer in your kettle, with the back undermost.

cold water and throw in a handful of let it come to too fast.

Skin carefully when the fish becomes hard; hang the kettle higher or diminish the fire under it, so as to let the liquor simmer twenty-five or thirty send the to the garnished with horseradish in alternate heaps, and curled parsley, accompanied with a boat of egg sauce. What is left of the halibut prepare for the supper-table by mincing it when cold, and season-

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poeter's xew cook-booe:. ing it a dressing of oil, hard-boiled a proportion of HALIBUT CUTLETS. Cut your halibut steaks an wipe them with a dry cloth, and season with cavenne. Have readv a ran of volk of esfsrs well beaten and a dish of grated bread-crumbs. Put or beef drippings in a fryingpan, and hold it over the fire it Dip vour cutlets in the ess. and in the Fry a light brown; serve up hot, with the 2;raw in the of the Salmon or anv lar^e fish mav be in the manner. BROILED SHAD. ScEAPE, split, wash and dry the shad on a;:

grease the crridii'on well; as it is hot. lav the shad on to broil.

One side being well browned, turn it.

It should broil a quarter of an hour or more, accordinof to thickness. Butter well, and send to table hot.

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The roes of the shad are relished by many persons as a great nicety.

They should be carefully washed, and then parboiled in salted and dredge fry in When they are nicely browned on both sides, dish, and send to table hot. BAKED SHAD. Many people are of the opinion that the very method of cooking a shad is to it.

Stuff and parsley, and mix this up with beaten yolk of egg; the fish with it, and sew it up or fasten a string around it.

Pour over it a water and some butter, and bake as you would a fowl.

A shad will require from an hour to an hour and a quarter to bake. PLANKED SHAD. Procure at a house-furnishing store a shadboard of oak. It is better to purchase one ready made, the cost being only about seventy-five cents. These boards are very strong and smooth, and furnished wires crossing the board

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MPvS. PORTZE S yZW COOK-BOOK. diao-onally. secure the lish without nailiug.

The plank should be well seasoned. Cut off the head and tail of the finest shad you can get, split it down the back, and, a washing, wipe it dry.

Scatter upon it some and placed the plank the lire it has become very hot and ready to char, place the shad ^spread open) within the wires crossins: the hot board, with the back next to the plank, the head downward. Eoast, and in a the other end board, placing the tail downward. That the juice of the iisli may be absorbed, turn the board frequently up and down. When stifficiently roasted, add some fresh butter, and send to the table on the board, under which place a large tray or dish. Shad cooked in this wav are o-reatlv relished by parties, who in the shad-season frequently repair to the banks of our rivers where there are shadfisheries, and purchase of the fishermen the shad fresh from the watei; PICKLED SHAD. shad halves, fry them a and ^ct awav

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of course, salted and peppered properly.

a pickle of a of good a blade of mace, the rind of a lemon, pepper-corns and a all together, then pour it over the shad hot, cover down close, and stand for a day or more before using.

POTTED SALMON. Skin the salmon, and it thoroughly by wiping with a cloth (water would spoil it); cut it into small pieces, which rub with salt; let them remain till thoroughly drained; then lay them in a dish, and season with powdered mace, cloves and to Add a quarter of a pound of bake; when quite done drain them from the gravy, press into pots for use, and when cold pour over them clarified butter. DRIED SALMON. Cut the salmon into layers; have ready some hard and put both a of and two or of butter rubbed a of flour; skim it, and boiling hot; make a

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MEs. poeter's xew cook-book. wall of mashed potatoes round the inner edge of a dish, and pour the above in it.

BOILED SHEEPSHEAD OR TURBOT. As much of the excellence of this most delicate and delicious fish depends upon the manner in which it is dressed, great care should be taken to properly prepare it.

cleaned and washed the fish, soak it an hour or two in salt and water to draw off the slime; let it remain three-quarters of an hour in cold water, after which drain and wipe it dry; then score the back deejDly with a knife.

By rubbing the a cut lemon its color will be greatly improved.

The fish-kettle should be large and verv clean. Lav the fish on the strainer kettle, with its back downward; cover well with proportions of milk and water, adding a of Do not let it come to a too fast, and skim carefully; when the scum has ceased to rise, diminish the heat under the kettle, and let it simmer for about or more, not allowins^ it to boil hard. When the fish is done, take it up carefully with a fish-slice, and i^our over it a sauce prepared in the follow-

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ing manner: Mix together very smoothly with a broad-bladed knife a of of fresh butter and two tablespoonfuls of flour; put them into a clean sauce-pan and hold it over the fire, and stir them till melted. Then add a large of and as will lay on a sixpence.

It be much improved by the addition of some the has simmered five minutes, add very gradually half a pint of rich cream, and let it come almost to a The hot sauce may either be poured over the fish, or it may be sent in a sauce-boat; in which case you may ornament the the coral of the lobster, put on in a handsome figure. STURGEON STEAKS. Remove the skin; cut from the tailpiece slices half an inch thick; rub them well with broil them over a clear fire of bright coals. sprinkle with cayenne pepper, and send them to the table hot, garnished with slices of lemon. Another way is to make a seasoning of breadcrumbs*, sweet herbs, pepper and First dip

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MES.

POETZP/s XEW COOK-BOOK:. the of stiiro'eon in a beaten Tolk of eo-or O OCT cover them ^th seasoning: wrap them up closelv in sheets of white paper well buttered, and broil them a Send them to the table either with or without the paper. BOILED ROCKFISH. Aptee the fish has been nicely cleaned, put it a pot to in in the proportion of a teato a pound of it slowly until is tender and easily separates from the A large fish will require an hotir to cook. ^Tien done, serve on a hot dish, and have hard-boiled eo:o;s. cut in thin slices, laid around it and it.

eo-a-sauce in a boat to eat it.

FISH CHOVTDER. The for chowder are haddock and striped bass.

Cut the in one and two inches Ions:.

Cut or six eood pork, lav them in the bottom of an iron pot and fry crisp; take out the pork, leaving the fat: chop the pork

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; put pot a layer of fish, a layer of split crackers and some of the chopped pork, a little red and black pepper, a little chopped onion, another of split crackers and seasoning, and so on all the is Then just cover all with water, and stew slowly all is Thicken the cracker-crumbs and catsup; take out the fish, boil up the gravy once, squeeze in the of a lemon, and pour the gravy over the Add salt if necessary. PRIED PERCH. the are scaled and cleaned, brush egg and ready some put the in, and fry a Serve with melted butter or anchovy sauce. FRIED SMELTS. not be washed is necessary to clean them. Dry them in a; lightly flour them, but shake it oK Dip them into plenty of egg, then into bread-crumbs fine, and plunge them into a good pan of

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poktee's xew cook-book. continue and a few a bright yellow-brown. not to remove the roughness or beauty will be lost. FRIED CATFISH. Catfish must be cooked fresh—if possible, directly out of the water. The laro;er ones are o-enerallv coarse and strong;; the small-sized fish are the clean them, cut off their heads and tails, remove the upper part of the back-bone near the shoulders, and score them along the back gashes or incisions. Dredge them with fry them in plenty of fast when the catfish are put the pan.

Or you may fry in the drippings or gravy saved from roast beef or veal. They are very nice dipped in a of beaten escs:

and 2:rated or thev mav be plain, though not in so a way, with Indian meal instead of bread-crumbs. Drain off the before you Touch each incision or cut verv slio'htlv with a little cavenne go to Catfish are equally a breakfast or a supper dish.

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PRIED EELS.

After skinning, emptying and washing them as as possible, cut them short and dry them well with a soft cloth; season them flour them thickly, and fry in; drain and dry them, and send table with plain melted a lemon, or fish-sauce.

Eels are sometimes dipped into batter and then fried, or into egg and bread-crumbs, and served with plenty of crisped CODFISH CAKES. After washing, the fish must remain all night to soak; it and remove the Chop and work it until entirely fine; put it in a basin with water; add a piece of butter, two eggs, and beat it thoroughly it thickens, without Have some and mashed; the fish and potatoes thoroughly together as seasoning with cayenne and; make the mixture into fine cakes, and fry them in lard, a light brown on both sides.

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Ob ME,s. poeiee's xzw cook-book. FISH PUDDING. Pick any cold lisli left from the dinner into fine bits, carefullv removine Thicken boilino: milk -^ith flour vret to a batter with cold milk, and stir the fi^sh into it; season with pepper, butter and Put it into a pudding-dish, and spread cracker or bread-crumbs thickly over the top to prevent the milk from scorching, and set the to long enough to nicelv.

is a 2:ood wav to use up C:

lish. making a breakfast or side dish for dinner. SALT FISH T^ITH PAESXIPS. Salt fish must of course always be well soaked in cold water at least twelve hours before cookino:. It should then be put on to boil in jr^lenty of cold any and.

done., should be well drained free from any water and placed on a dish with plenty of well-boiled prarsnips. A sauce may be poured the; it can be as follows:

Mix two of of salt, a glassful of vinegar and a sood half pint this on the fire

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till it A few hard-boiled eggs chopped up and mixed in this sauce would add to the excellence of the dish.

STEWED TERRAPIN.

To make a good dish of terrapins it is essential that the terrapins be of the very quality.

Select the largest, thickest and fattest, the females being the best.

Put them whole into boiling water, boil them until thoroughly; after which, take shell, extract the meat and remove carefully the sand-bag and gall, also all the entrails; they are unfit to eat, and are no longer used in cooking terrapins for the tables.

Cut the meat into pieces, and put it into a stew-pan with its eggs, and sufficient fresh butter to stew it well.

Let it stew till quite hot throughout, keeping the pan carefully covered, that none flavor may escape, but shake it over the fire while stewing.

In another pan make a sauce of beaten yolk of egg, highly flavored with madeira or sherry and powdered nutmeg and mace, and enriched with a large lump of fresh butter. this sauce well over the fire, and when it has almost come to a boil, take it off. Send the terrapins

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porter's ^'EW COOK-BOOK. to the table hot in a covered dish, and the sauce separately in a sauce-tureen, to be used by those who it, and omitted by those who prefer the genuine flavor of the terrapins when simply stewed with butter. is now the usual mode of dressing terrapins in Maryland, Virginia and many of the South, and be found superior to any other. BOILED LOBSTERS. If purchased alive, lobsters should be chosen bv wei^'ht ('the heaviest are the best) and their liveliness and briskness of motion, ^^"hen freshlv boiled thev are stifil and tails turn strongly inward the fish appear soft and waterv, thev are stale.

The of the male is o'enerallv considered of the finest for eating, but the hen is j^referred for sauce and soups, on account of the coral. the lobsters kettle of fast-boiling life may be destroyed in an instant.

for an out of the wipe them clean, and rub the a salad oil, a clear red appearance. Crack

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the large claws without mashing them, and with a sharp knife split the body and tail from end to end.

The head, which is never eaten, should also be separated from the body, but laid so near it that the division is imperceptible. to table and dress in any way preferred. SCOLLOPED CRABS. Put the crabs into a kettle of boiling water, and in a handful of Boil from twenty to half an Take them from the water when done and pick out all the meat; be careful not to break the shell. To a pint of meat put a if not enough add more, a at a time, till suited.

Grate in a very little nutmeg, and add one spoonful of cracker or two beaten, and two tablespoonfuls of (even all the clean, and of the mixture; sprinkle crumbs over the top and moisten with the liquor; set in the oven till of a nice brown; a few minutes will do it.

hot, arranged on dishes.

are at breakfast or supper.

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BOILED CRABS. After boiling the crabs in salt and water about twentv-five minutes, take them out, break claws, wipe the crabs very clean, throw away the claws, but the ones may be cracked and sent to table.

Eub a sweet oil on the shells, to make them a fine color. STEWED OYSTERS. Put as many liquor, as you think you will need, into a pan on the stove to but not to the juice off into a saucepan; as soon as it boils add of butter and some pepper this boils add a pint of cream and thicken a little boils up once, put in the oysters, and more salt if necessary. Many persons prefer oysters stewed instead Make in all respects the same, substituting only the water for the cream. FRIED OYSTERS. AVhex fried in bread-crumbs oysters are much the the largest and finest and, freeing all the

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small particles of shell, put them into a colander and pour over a to rinse them place them on a clean towel and dry them. ready some grated bread-crumbs, seasoned pepper and salt, and plenty of yolk of egg beaten till very light; and to each egg allow a large teaspoonful of rich cream or of the best fresh butter. the egg and Dip oyster the egg and cream, and the Repeat twice, the are coated all in a frying-pan, an of It must come nearly to the edge or top of the frying-pan, and be boiling fast when the oysters go in, otherwise they be heavy and greasy, and sink to the Fry them of a yellow brown on both sides. them to table hot. OYSTER FRITTERS. Make a eggs, cream of saleratus, and in proper proportion.

Make no thicker than for pancakes. Drop an oyster into each spoon of batter as you dip it out, and fry in hot lard; brown well on both sides.

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MBS. POETEr's yZW COOK-BOOK. BROILED OYSTERS. the largest and finest The gridiron, be a double one, made of wire, be greased and having placed the so that they will all receive the equally,, set a brisk broil both sides without bui^ning be hot, adding a lump of fresh butter, pej^per and salt. PANNED OYSTERS. Take fifty large oysters; remove every particle of shell which may adhere to them, put them into a cohmder and pour a to rinse letting them drain, put them into a stew-pan a of of black and red to a and cooking. As as they commence to shrink remove them the to hot in a heated covered dish. SCOLLOPED OYSTERS. baker's at days old.

Strain your oysters, put a of them on the

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of your of pepper and a very little raace; spread over them a of bread-crumbs, and continue the is full, having bread-crumbs on top.

in a cup of the liquor of the oysters. Bake one Be very careful not to have the layers of bread too thick.

OYSTER PATTIES IN BATTER. Make a batter with three eggs, a little nutmeg, some powdered mace, a jBlour, and a dip in the oysters, and fry them a in or to the table hot, garnished with parsley. OYSTER PUDDING.

Take two dozen nice large oysters, drain them from their own liquor, put a layer of rice, boiled very dry, in your pudding-dish, then a layer of oysters, then a layer of rice, and another of oysters, and a third of Mix two ounces of one gill of cream, half a gill of their own and one well-beaten egg; season with pepper and salt, and pour over the pudding fifteen or twenty minutes.

6 E

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OYSTER PIE.

Strain the liquor from the oysters, and put it on to boil with butter, pepper and a thickening of bread-crumbs and milk well beaten and minutes throw in the Let them remain five minutes, take them off, and when warm add the beaten yolks of three Line a buttered dish with a rich paste, and fill with white paper or a clean napkin, to support a lid of paste, and bake it. When lightly browned, lid, remove the paper or napkin, in the set a few in the oven and send to table hot. PICKLED OYSTERS. Take two hundred largest size, rinse them in their own liquor, put them in a stew-pan, strain the liquor to them, and come to a boil—just and no more. out of the liquor, have ready a quart or more of pure cider boiled with whole pepper, a little salt, mace, cloves and nutmeg. it is it the serving add a few raw cranberries and of

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FRIED CLAMS.

Open carefully into a chopping-bowl, saving the liquor, but be careful that no gritty particles from the shell fall in; chop coarsely, and sprinkle over some pepper.

Have ready a mixture of egg and grated cracker thickened with a little flour. up the clams one by one with a spoon, and dip them into the mixture. Fry slowly in plenty of butter or lard.

CLAM FRITTERS.

twenty-five clams and chop them leaving out the juice; four eggs beaten, one cup of sour cream (if you have no cream, use one cup of buttermilk and a piece of butter the size of an egg, melted and well mixed); one cup of one of fry in spread them well with good butter when you out fryingpan.

Serve them up hot.

SCOLLOPED CLAMS.

Take a sufficient quantity of small sand-clams, wash the shells thoroughly, put them into a pot of boiling water, and when the shells open

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out the clams, drain them, chop into small throwing aside the toughest portions.

with black pepper and powdered mace, and mix them with grated bread-crumbs and fresh butter.

Have readv some larsfe and well-cleansed clamshells, and fill them to the edge with the mixture, moistening it slightly with the liquor; cover the surface with grated crumbs, and add to each one bit of butter; j^lace them in an oven and to a light brown.

Send them to the in the shells they were baked in, nicely arranged on suitable dishes. Scolloped clams are at breakfast and supper. In this manner oysters are sometimes prepared, and served up in large clam-shells. Boiled crabs are minced and in way, and sent to the back-shell of the crab.

The scollops are all improved by mincing among hard-boiled minced or chopped, or some raw egg beaten.

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How TO Cook Meats. is of a bright red color, smoothly grained and tender to the touch, the fat more white than yellow, the suet a pure and firm.

The sirloin, the ribs and the rump are the proper joints for roasting, for or the round or buttock, the shin, the brisket and the shoulder are considered suitable.

The finest and tenderest steaks are cut from the middle of the sirloin. One of the most useful articles in the economy of the kitchen is the dripping produced from roast It must be taken from the pan under the meat before it becomes overheated or scorched bv the fire, leaving for basting.

Dripping is prepared for future use in the following manner: Take it hot from the dripping-pan and pour it into boiling water, that all particles of cinder or other improper matter may fall to the bottom, and leave the pure fat on the surface.

Collect these

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MRS. portee's xew cook-book. cakes of fat, and by heating them in a jar placed in a sauce-pan of boiling water the whole will become a solid mass, and may be thus put aside for use.

This process not only purifies dripping, but gives it a clear white color A well-roasted joint ought to have a nice brown tinge, and is to be obtained only by careful basting, attention to the fire, and removing at the proper time when exj^erience tells that the joint is done.

A quarter of an hour for each pound of meat is generally allowed for solid, heavy joints; but if required to be thoroughly roasted, a longer time must of course be given. The best parts of mutton for roasting are the leg, the shoulder and the loin; for roast veal, the fillet, the breast, the loin and the shoulder. lamb is usually dressed in All be jointed or cut by the butcher or cook, and the ribs forequarter broken across the in order to accommodate the carver.

Pork requires a longer time in roasting than other meats, and, like roast lamb, mutton and veal, must never be sent to the table in an underdone state.

All these meats should be nicely browned, without being burnt.

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Frying has the advantage of affording a ready means of dressing in a savory manner many odd pieces of uncooked or cold meat which otherwise might be thrown away as useless.

The skillful housewife, with the aid of a frying-pan and a few vegetables, such as onions and potatoes, with a slight seasoning, a portion of meat dine a large family.

In frying all meats, excepting those are sufl&ciently fat in themselves, some kind of grease should be used, such as beef dripping, lard or butter. Baked meats are liable to become shriveled for lack of basting, and if done in a baker's oven they are liable to partake of the numerous articles are there Perhaps the only dishes which are better baked than roasted are bullock's heart and leg of pork, because, in roasting, they are liable to be scorched on the outside before they are thoroughly cooked in the inner parts. Broiling has the peculiarity of being applicable only to meat which is to be eaten immediately on being dressed.

This is an advantage when expeditious cooking is required, but a disadvantage when an uncertainty exists as to the time at which the is to be The operation of broiling

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MRS. poeter's 2s'ew cook-book. requires a strong fire, with, no smoke, and in turning the meat a knife or pair of small tongs be used; a fork should never be used in turning, as it breaks the and allows the gravy to run out. Before placing the meat upon it the gridiron should be heated for a few minutes, and the bars rubbed with a piece of brown paper, to prevent the meat from sticking to them. In boilino' there is waste in roasting, and in most cases soup may be made There must be a sufficiency of to the and the utensils must be large, in order to allow the meat perfect freedom.

All portions of mutton and lamb may be roasted, but it is onlv the lee, neck and head that are boiled. is a much more savory and nutritious mode of cookino- than boilins; because the substance of the meat is j)artly in the liquor, and is seasoned to have a hi^h relish or flavor. ROAST BEEP. Take a medium-sized joint, wash it, place it in a roasting-pan, season with pepper and dredge a the pan

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pints of add a heaping of; and place in a moderately hot oven; baste frequently. and browned, put it on a heated dish, remove a part fat from the gravy, and, if not sufficiently seasoned, more may be added.

Baste the meat with a few spoonfuls, then pour the gravy into a sauce-tureen and send to table with the meat. BEEP A LA MODE.

Take a fine round extract the bone and take away the fat. For a round weighing ten pounds make a seasoning or stuffing in the following* proportions: Half a pound of beef half a pound of grated bread-crumbs; the crumbled yolks of three hard-boiled eggs; a large bundle of sweet marjoram, the leaves chopped; another of sweet basil; four onions minced small; a large tablespoonful of mixed mace and nutmeg Season lightly with salt and cayenne. Stuff this mixture into the place from whence you took out the bone.

Make numerous cuts about the meat, and stuff them also.

Skewer the meat into a proper shape, and secure its form by tying it round with tape.

Put it a

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ME.S. poeter's xew cook-book. tin oyen or bake-pan. and pour over it a pint of port Put on the lid, and the beef slowly for five or six hours, or till it is thoroughlydone all throuofh.

If the meat is to be eaten hot, skim all the fat from the 2:ravv. into which, after it is taken off the fire, stir in the beaten yolk of two If onions are disliked, you can omit them and substitute minced oysters. STEWED SHIX OF BEEF. Pri a shin of beef on to stew in enough cold water to keep it covered until done. T^'hen it boils remove the scum, and pur one ounce and a half of salt to a 2:allon Add a few cloves and some 'black pepper slightly bruised and tied up in muslin, a root of celery, a bunch of savory herbs, with some carrots and turnips.

Gentlv stew for four or five hours. STE\^ED BRISKET OF BEEP. Put the part that has the hard fat into a stewpot, with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery and a few pepper-corns.

Stew till extremely tender: then take out all the flat bones

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and remove all the fat from the Either serve that and the meat in a tureen, or the soup alone, and the meat on a dish, garnished The is much admired served with the beef: Take half a pint of the soup, and mix it with a spoonful of catsup, a teaspoonful of made mustard, a little flour, a bit of butter and salt; boil all together a few minutes, then pour it round the meat. STEWED RUMP OP BEEP. three pounds of tender rump of beef; remove the skin and fat, cut the heef into pieces two inches square, and pour it a quart of cold broth or gravy. When it boils add salt, if required, and a little cayenne, and keep it just simmering for a couple of hours; then add to it the grated rind of a large lemon, or of two small ones, and in it a of rice-flour, smoothly mixed a wineglassful of mushroom catsup and a dessertof lemon-juice; in it will be ready to A glass and a half of port or of white wine greatly improve stew, which may likewise be flavored with a sauce

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MRS.

portee"s xew. cook-book. made with half a pint of j^ort wine, the same of mushroom catsup, a quarter of a j)int of walnut pickle, and a dessert-sj)oonful of cayenne vinegar, all Avell shaken together, and poured into a bottle containing the rind of a and two fine, mellow anchovies of moderate delicately-fried forcemeat balls may be put it after it is dished. BEEFSTEAK WITH OISnONS. a nice rumpsteak, and jDOund it with a rolling-pin it is; put it into a frying-pan of hot lard and frv it.

nicelv brown on both it up and dredge with flour. Having ready boiled about two dozen onions, strain them in a colander and put them into the frying-pan, seasoning with salt; dredge in a little flour, and add lumj) place the pan the the frequently, to scorching.

are and a return the steak to the pan, and all the steak on a dish, pour the onions and gravy over it, and send to the table hot.

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MjyATB.

it BEEFSTEAK FRENCH STYLE. Cut thin steaks from the finest and tenderest part of the rump; sprinkle over them pounded salt, a little cayenne and white pepper combined; in a pan with an ounce of fresh butter cut in pieces, then work half a teaspoonful of flour with three ounces butter, as much parsley, minced exceedingly fine, as would lay on a shilling; cut in slices, lay it in a dish, squeeze the half of a lemon over the butter, and when the steaks are done upon the Have ready a quantity of raw peeled cut in thin slices and washed in milk and water; fry them in the butter and gravy left by the steak, and lay them round the dish; they will be done when they are a rich brown. If necessary, add a little more seasoning, and serve. STUFFED BEEFSTEAK.

Take some pieces of bread, scald them soft, mix with plenty of butter and a little pepper and salt. Lay the mixture upon one side of a pound of steak, the other, and sew it down needle and thread.

Salt and pepper the outside of the steak, and place it in a dripping-pan with

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half an inch of water. When baked brown on one side turn and bake the other. BEEFSTEAK PUDDING-. Prepare a good suet crust, and line a cake tin it; put in layers of steak, tomatoes and mushrooms a seasoning of and and a teaclosing it.

an and a to two and very hot.

BEEP PIE.

Take cold roast beef or steak, cut it into thin slices, and put a layer in a pie-dish; shake in a flour, pepper and salt, cut up a tomato or onion chopped very fine; then another layer of beef, and seasoning, and so on until the dish is filled.

If you have any beef gravy, put it in; if not, a beef dripping and water enough sufficient gravy. Have ready one dozen boiled and mashed, half a cup or and a S|)read it the pie, as a crust, an inch thick; brush it over with egg, and bake about twenty mhmtes. t

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BEEF CAKES.

An side-dish can be by pounding some beef that is underdone with a little fat bacon or ham; season with pepper, salt and a little onion; mix them well, and make into small cakes three inches long and half as wide and thick; fry them a little brown, and serve them in a good thick gravy.

BEEF PATTIES.

Shred underdone dressed beef with a little fat; season with pepper, salt and a little onion. plain paste; it thin and cut it in shape like an apple-puff; it with the mince, pinch the edges, and fry them a The should be made with a small quantity of butter, egg and milk.

BAKED BEEF TONGUE.

Boil and skin the tongue, and season; lay it in a pan and pour a rich it; make deep incisions on the top and put herbs and bread-crumbs into them; grate some bread it, and bake or twenty Garnish with baked tomatoes or mushrooms.

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poeter's new cook-book. STEWED TONGUE. After it has been boiled cut it in thick slices, and stew in o-rayv about three hours, quite tender. This is a very nice corner-dish. CURRIED BEEF. two of in a saucepan with two cut up slices, and fry till they are of a light brown; a tablespoonful and a half of curry powder, and mix it up well. Xow cut up the beef into pieces about an inch square; in from a quarter to a third of a of milk, and let it simmer for thirty minutes; it off and it in a a lemon-juice. AYhile cooking it constantly, to prevent burning. it to table with a wall of mashed or rice round it.

This is the Madras style, and a favorite dish at some of the hotels and first-class restaurants. SPICED BEEF. a of the round of beef weighing or sixteen pounds, wash it, remove the bone and skewer the meat a proper shape;

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then rub it witli it in a pickling-tub, it close up the tub tightly, and let it remain for a week, turning and sprinkling each day with fresh It be well rubbed with two ounces of black pepper, a quarter of an ounce of mace, some powdered nutmeg, and put into an earthen stewing-pan, with a layer of suet under it; add two or three onions sliced and three or cloves; cover with water, and bake for it is an standing breakfast or supper as as potted Boiled cabbage and parsnips are an excellent accompaniment to this dish. When the fat has been removed, the liquor in which the beef has been stewed makes excellent stock for soup. BOILED CORNED BEEF. Cut or five pounds of lean from a cold round of beef, and put into a pot that will hold plenty of water. The water should be hot. The care should be taken in skimming as for fresh meat.

It is not too much to allow half an hour for every pound of meat after it has begun to The excellence of corned beef depends F

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MRS.

Tery niucli upon its being boiled gently and long. If it is to be eaten cold, lav it, when boiled, into a coarse earthen or pan, and it a board size of the meat: upon this put some heavy Salt meat is much imj^roved by pressing. ROAST LEG OF MUTTON. All mutton should hang in a cool place quite tender before being used, but care should be taken it does not acquire the rust or taint.

carefully removing a leg of mutton all the outside skin, put it into a pot of with some for an hour before setting in the pan to roast. A second in the oven, after dred2:ino: with flour, adding three half pints of water to the roasting-pan and bastino; the meat everv ten minutes with the liquor from the pot, will render it perfect.

The remainder of the in the pot makes an excellent foundation for soup. ROAST MUTTON T^ITH TOMATOES. a nice hiudquarter of mutton, wash it, rub it with salt and pepper, put it into a baking-

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pan with a pint of water, and baste it well. prepare some tomatoes in the following manner:

Take one dozen large, full-ripe tomatoes, slit them into four, but do not sever the pieces entirely at the bottom; make a stuffing of some bread-crumbs, pepper, salt, butter and a very little sugar; mix it well; remove part of the seed from the tomatoes, and fill with the stuffing.

Put them in, and roast with the mutton.

When done put them dish, around the mutton, and Tomatoes in this manner make a delicious accompaniment to all kinds of cooked Thev also make a nice breakfast dish. BOILED SHOULDER OF MUTTON.

When the shoulder has hung till tender, bone it and rub the outside with salt. It is better to let it remain for a day or two in a deep dish, turning it over each day and rubbing it with salt.

sprinkle over the inside one teaspoonful of pepper and half a teaspoonful of powdered mace. twenty oysters over the inside; roll the meat up tightly and tie securely; put it into the stew-pan or boiler, with just enough boiling water to cover it; throw in six pepper-corns, or seeds of the red

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MES. poetee's xew cook-booe:. one onion chopped; sliut the over verv closelv. and stew; twentv minutes' cooking for each pound of meat is the proper Stew twenty-four in a pint of good stock or add a tahlesj^oonful of and enou2:h to thicken it.

is lay it in a good-sized platter and poui' the gravy over it.

SPICED SHOULDER OF MUTTON. Take a tender shoulder of mutton, bone it carefully. and for every pound of meat mix two ounces of brown one of cloves, one each oi mace and pepper and half a salt-spoonful of ginger; rub these spices thoroughly; lay it a deep the next day rub in two teaspoonfuls of salt for every of meat, and add one pint and a half of beef gravy for joint.

the meat over; rub it well with this pickle every day for a week or ten davs, lettins* it remain pickle, after each rubbing, all the time. At the end of the week or ten days, roll it up bind with a strino; and stew 2:entlv in beef broth vServe hot in its own gravy, and eat with any piquante sauce or catsup.

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MUTTON STEAKS WITH CUCUMBERS. Quarter cucumbers and lay them into a deep sprinkle them with salt, and pour vinegar Fry the chops of a fine brown and into a stew-pan; drain the cucumbers and put them over the steaks; add sliced onions, pepper and salt; pour hot water or weak broth on them; stew and skim well. MUTTON SAUSAGE. Take one pound of a leg of mutton that has been roasted or boiled, chop it very fine, season it with pepper, salt, mace and nutmeg; add six of herbs, a few anchovies and a of half pound of grated the and of two well mixed put in small jars.

When used fry in small cakes. ROAST LAMB.

From a forequarter of lamb cut off the scrag one joint from the shoulder; saw chine bone, and also the bone of the breast, and joint

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MRS. POETER's XEW COOK-r.OOK. it thorouo'lilv: crack the ribs in the middle; cut off the thick skin T^hich covers the lower part of the breast, and break the bone of the shoulder, to allow the knuckle to twist around, and secure it in its place with a skewer from beneath the breast right up the knuckle. Put two large skewers at the thin end; pass the spit between the skewers and the ribs the part at the shoulder.

be placed a clear, brisk fire, but not very near at Put a in the dripjDing-pan, and baste with till the meat begins to cook, adding a it nearer to the and when more than half done baste frequently the Let it thorou2:hlv done and a fine brown is 2:iven to it.

A forequarter of lamb (comprising the shoulder, neck and breast) weighing to ten pounds require two to be well The hindquarter (the leg and loin) may be roasted in the same manner as the forequarter, the only difference being that in cooking the former requires one half hour the latter.

sending to the the juice of a lemon, and serve with mint Xew potatoes, asparagus, green peas

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and spinach are the vegetables to be eaten with roast lamb.

An excellent recipe for making mint sauce will be found under the head of Sauces. BOILED LEG OP LAMB.

Choose a ewe leg, as there is more fat on it; saw knuckle, trim flap and the thick skin on the back of it; soak it in warm water for three hours, then boil it gently (time according to size); pour a little oyster sauce over it.

The loin may be in steaks and round, garnished with or parsley or spinach; it may also be served with parsley and butter, or with oyster sauce. LAMB CUTLETS AND SPINACH. Take six or eight cutlets from a neck of lamb, and shape them by taking the thick part of the chine bone, and trimming off most of the fat and all of the skin, scraping the top part of the bones Brush the cutlets egg, sprinkle with bread-crumbs and season with pepper and salt.

Then dip them into clarified butter, sprinkle over a few more bread-crumbs, fry them a brisk turning them when required.

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MES. portee's xew cook-book:. Lay tliem the to and arrange on a spinach in the centre, which should be previously drained, chopped and seasoned. Peas, asparagus or beans may be substituted for the spinach. LAMB PIE.

Take from two to four pounds of lamb steaks, and after removing the fat and bone cut them in inches square; a a stew-pot a for a nice paste, allowing half a pound of fresh butter to a pound of flour; mix half the butter with the gradually adding to a dough; out the dough a sheet, and the knife the rest fold it, sprinkle with a it two sheets, and roil out of them intended for the upper be the thickest. the under crust the bottom and of a pie and put in the lamb its scatter it a few blades of mace; add some

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sliced potatoes and boiled turnips sliced. it a thick layer of the green tops of boiled asparagus, adding a few bits of fresh butter; put on the paste-lid, and close the edges by crimping a cross-slit on the top; place the pie in the oven and bake it to a light brown. « cauliflower, seasoned nutmeg, may be substituted for asparagus tops. ROAST FILLET OP VEAL. The best parts of veal for roasting are the fillet, the loin and the shoulder.

Select a fillet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat.

Truss it of a good shape by drawing the fat round, and tie it up with tape.

Put it some distance from the fire at first, and baste with It should have careful attention and frequent basting, that the fat may not burn. Roast from three to four hours, according to the it is dished pour melted butter over it; serve with ham or bacon, and fresh cucumbers if in Veal, like all other meat, should be well washed in cold water before cooking. fillet of veal is very good stewed with tomatoes and an onion or two.

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BOILED FILLET OF VEAL. Choose a small, delicate fillet; prepare as for roasting, or stuff it with an oyster forcemeat; after having washed it thoroughly cover it with milk and water in equal quantities, and let it boil very gently three and a half or four hours, keeping it well skimmed. it to the table with a rich sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled tongue should be served it.

BOILED LOIN OP VEAL. Take about ten pounds of the best end loin, leave the kidney in with all its fat, skewer or bind down the flap, lay it as gently as possible from two hours and a quarter to two and a half, clearing off the scum ]3erfectly, as in dressing the fillet.

it to table with oyster sauce, or with white flavored lemon-juice, and j^arsley pressed dry and When the meat is white and small, and it is dressed care and sauces, is an often more acceptable to persons of delicate habits than roast veal.

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VEAL STEW.

Cut four pounds of veal into strips three inches long and one peel twelve and cut them into slices one inch thick; spread a of sliced salt pork with pepper, sage and onion on the bottom of the pot, then a layer of potatoes, then a layer of veal seasoned.

Use up the veal thus. Over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the whole; cover it close; heat it fifteen minutes, and simmer it two hours. VEAL CUTLETS.

Fkom a fillet of veal take two or three cutlets; pound, wash, and then dry them on a clean cloth; season with pepper and Beat up two eggs with one gill of milk, and pour over the cutlets; take half a pint of bread-crumbs, or fine crackers; season with pepper and in the cutlets, pressing them with the back of a spoon into the meat.

Fry slowly in hot lard, and when well done and nicely browned pour over them gravy, and to the hot.

Mushroom sauce is considered by many epicures

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to be an indispensable accompaniment to veal cutlets.

The addition of a little cream in frying is also an improvement to tbe dish. VEAL CUTLETS WITH HERBS. Chop up all sorts of sweet berbs, mushrooms, onions, pepper and salt, with a spoonful of butter; dip the cutlets into this, and reduce the sauce, to make it stick; then dip the cutlets into a mixture of egg and bread-crumbs, and set them into an to bake; add a glass of white wine sauce, skim it well, and when the cutlets are done lay them on a dish, pour over the sauce, and send to table hot.

VEAL BOLLS.

Cut a few slices from a cold fillet of veal half an rub them egg; lay a of fat bacon over each piece of veal; brush the eo-oand forcemeat thinly; up egg and bread-crumb and fry them a rich brown.

Serve with mushroom sauce or brown gravy. Fry the rolls from ten to fifteen A nice breakfast or supper dish.

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SCOLLOPS OF COLD VEAL. Mince extremely small, and set it over the season with some grated nutmeg, a little pepper and salt, and a little cream. put it into the scollop-shells, and cover them with of bread, over which put some of butter, and brown the to the table hot, accompanied with catsup or mushroom These scollops form an excellent side-dish at dinner, and are nice at breakfast. POTTED VEAL AND BACON. Cut thin slices of veal and the same quantity of bacon; then rub together some basil or summer savory very fine, until reduced to a powder; place in a stew-pan a layer of bacon and a of veal; it the powdered herbs, a little grated horseradish, then again bacon and veal, and then herbs and horseradish and a On squeeze the juice of a lemon; cover very tightly and put in an oven. Let it bake two or three hours; take it out and drain off all the gravy; pour over a catsup, and down a heavy weight; then put it away in a pot tightly covered.

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MES.

porter's >'ew cook-book.. STEWED CALF'S HEAD. Re:\iote the hair from a nice large calf's head; take out the brain, wash the head very clean, and soak it for a quarter of an hour. Boil until quite tender in just enough water to cover it; then carefully out the spoiling the appearance of the head.

a cayenne and a nutraeg.

it the in which it has been adding a gill of vinegar and two large tablespoonfuls of capers or of pickled green nasturtium seeds. Let it stew very slowly for half an hour. ready some forcemeat balls made of minced veal suet, grated bread-crumbs, grated lemon-peel, and marjoram, adding yolk of egg to keep the other ingredients Put forcemeat balls, then stew it slowly a quarter of an hour longer, adding some bits of butter rolled in flour to enrich the gravy. it to the table hot.

STEWED CALF'S FEET. Whex properly cleaned, rub the feet over with pepper, a very little salt and mace; cut them into moderately-sized and put a

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stew-pan with a shallot and a beefsteak, also cut into all with cold water, and let them simmer for When quite tender take them off the; the gravy through a The next day, when cold, take off all the fat; boil a small quantity of saffron in cream, and a little cayenne pepper; mix the gravy, and warm the whole without one foot and of steak make a dish for a small family. POTTED CALF'S FEET. After a thorough cleansing, boil the feet Take half a pint of the jelly in which they are boiled and it with nutmeg, garlic and pounded ham, and let them simmer together a few minutes.

Cut up the feet into small and season them; dip a mould into cold water and put in the meat, mixed with a little grated lemonpeel and minced parsley. Some persons add beetroot, baked or boiled, cut in slices and mixed with is arranged in the mould, fill up with the flavored jelly. out when quite cold.

The remainder of the jelly in which the feet were boiled can be used as a sweet jelly.

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31ES.

ROASTED CALF'S LIVER STUFFED. a liver, make a hole in it lenothwavs a lars^e knife, but do not cut the hole entirely through; fill the opening with forcemeat made of some liver parboiled, and fat bacon minced powdered sweet herbs, and some spice and grated bread-crumbs, pepper and the liver fat bacon, and it; baste it well with Serve hot with gravy FRIED CALF'S LIVER. Cut it in slices, season with pepper and dredge with flour, and fry brown in lard. it perfectly done. Serve in its gravy. Calf's heart dressed in this way is also very STEWED KIDNEYS. Cut them through the out the core, pull the kernels apart, pour them any set them on the fire, where thev mav o:et hot; thev should not be allowed to boil. In half an hour put the kidneys water, wash them clean, and

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put back the to one take them up and fat and; put into the frying-pan some butter, pepper and salt, dredge in a add a pint of hot water; then put in the kidneys, let them simmer twenty minutes, stirring them often. dry, as it hardens them. is a very nice breakfast dish. BAKED SWEETBREADS. In this and other method of dressing sweetbreads they should be prepared by blanching or whitening and then parboiled.

Take two large sweetbreads, and after having followed the directions lard them with very thin slips of bacon.

a shallow pan, and place under each sweetbread a piece of good fresh butter with a little flour mixed into it.

Mix the juice and grated yellow rind of a lemon with a glass of good white wine, and pour into the pan; also with grated nutmeg; or for sauce you may use mushroom catsup with a little salad oil stirred into it.

Sweetbreads spoil rapidly, and G

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MRS. portee's new cook-book. never be unless are never attempt to keep them until next day, except in weather, and on ice.

Those taken from the breast of the calf are the best. PRIED SWEETBREADS. Lay the sweetbreads in warm water, with a half teaspoonful of salt in it, for an hour, to make them white, then put them let remain the they have boiled ten minutes. Cut them into slices, brush egg and Fry them in; sweetbread will require three-quarters of an ounce of butter. Serve with some good gravy, such as you would prepare for a fowl. STEWED SWEETBREADS. Paeboil two nice sweetbreads; when cold, lard them down the middle with of bacon, then slices of lemon-peel on side, and then of pickled cucumber.

srentlv in o-ravv thickened with:

add a little mushroom catsup to the taste, and the iuice of a lemon.

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SWEETBREADS AND OYSTERS. Soak and blanch three large and breads, quarters and remove the pipe.

Take three dozen large fresh oysters, strain it with powdered nutmeg and mace and a quartered sweetbreads into a stew-pan, and pour over them enough of the oyster-liquor to cover them well, adding, if you have it, three spoonfuls of the gravy of roast veal and a quarter of of fresh butter cut into four bits, each bit rolled or dredged in flour. When the sweetbreads are done put in the oysters, first removing gristle or hard part, and out again as soon as they are plumped, which should be in five minutes. If allowed to boil, the oysters will shrivel and become hard and tasteless. Add at the last two wineglasses of cream, and shake the pan about for a few minutes. Serve up in a deep dish.

ROAST PORK.

The of pork most suitable for roasting are the loin, the leg, the saddle, the fillet, the shoulder and the spare-rib.

The loins of young

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MEs. porter's xew cook-book. and delicate pork are Tritli the on, and is scored in regular stripes of about a quarter inch wide with the point of a sharp knife before the joints are laid to the fire. The skin of the leg also is just cut through in the same manner.

This is done to prevent its blistering and to render it more easv to carve, as the skin or crackling becomes so crisp and hard in the cooking it is otherwise sometimes difficult to it.

At first the meat must be placed at some distance from the fire, in order that it may be heated throu2:h the hardens or beo:ins to brown, and the basting should be constant; thorous-hlv and before removing from the spit.

A clarified butter or salad oil may be brushed over the at first, particularly should the meat not be fat, but unless remarkably lean it speedily yield sufficient dripping to baste Joints from which the fat has pared require, of course, far less roasting than those on the crackling is retained.

Brown gravy and apple or tomato sauce are the usual accompaniments to all roasts of pork, except a sucking pig.

Cold roast pork, sliced, is very good for breakfast or tea.

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PIG.

Take a fat pig three weeks old, wash it thoroughly inside and out; chop the liver fine with boiled and mashed; make it into a paste with egg.

Put stuffing the body of the pig and sew it up; put it in a baking-pan with some water in the bottom and roast over a fire, basting it well with; rub it frequently with a piece of lard tied in a clean rag.

When well done lay the pig on its knees in a dish, and put a red apple or pickled mango in its mouth. Put some of the stuffing in a bowl with a glass of wine and some of the dripping.

some with the pig, and the rest in a gravy-boat. PORK CHOPS.

Cut the chops about half an inch thick, trim them neatly, place a frying-pan on the put into it a bit of butter; as soon as the pan is hot put in the chops, turning them often all over; they will be sufficiently done in one upon a plate and try it; if done, season it with a little 9 «

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MEs.

porteil's new cook-book.

minced onion, powdered sage and pepper and salt. Serve hot with a dish of apple sauce. FRESH PORK POT-PIE.

Boil a spare-rib, removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a little Have ready another kettle, into which remove all the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim that rests on the stove; put in the crust, cover tight, and boil steadily twenty-five minutes. To prepare the crust, work into light dough a small bit of batter, roll it out thin, cut it in small square cakes, and lay them on the moulding-board very light; if made with brewers' yeast, the butter should be melted in the wetting of the and rolled out before rising, as the first effervescence of brewers' yeast is the strongest; work the dough well before making up the cakes. PORK APPLE-PIE.

the in the usual way, it a plate, cut some of fat

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pork; slice some nice, juicy apples, make a layer of apples and then of pork, with a allspice, pepper and sugar between. Make four or five layers of each, and put a crust over the top.

Bake one hour.

BOILED HAM.

Soak the ham for twelve or fourteen hours, lay it in a suitable vessel and cover plentifully with; bring it very slowly to boil, and clear off the scum.

Then draw back the sauce-pan to the edge of the stove, that the ham may be simmered softly, but steadily, until tender. A bunch of herbs, a bay-leaf and a few carrots thrown in will improve it.

sufficiently boiled strip off the skin and strew fine raspings over it. The time required for boiling varies much according to the of the ham, averaging and a half.

FRIED SAUSAGE.

/ Sausages are best when quite fresh made. Put a bit of butter or dripping into a clean fryingpan; as soon as it is melted (before it gets hot) put in the sausages and shake the pan for a min-

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ute, and keep turning them:

be careful not to break or ]3rick them in so doing; fry them over a very slow fire till they are nicelv browned on all "When they are done lay them on a hairsieye and place before the for a few minutes, to drain the fat from them. The secret of frying sausaofes is to o-et hot very o-radually:

they will not burst if they are fresh. The common practice to prevent their bursting is to prick them with a fork, but this lets the gravy out. SAUSAGE DUMPLINGS. Make one pound of flour and two ounces of drippings or chopped a firm paste by adding water enough to enable you to knead the; of out sufiiciently large to enable you to fold up one pork sausage in it; the edge of the 23aste to fasten the sausage securely in it, and as you finish dumpling drop it gently into a containing plenty of boiling water, and when the is finished allow them to gently by the side of the fire one hour; then take them up a spoon free from place them on a dish, and eat while hot.

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Poultry should invariably be purchased young. If old and tough, fowls are never as savory when as when young and tender. This applies especially to ducks and geese. The flesh of young fowls will be firm and fleshy touch, and heavy in proportion to their size; the skin should be clear, white and finely grained, the toes pliable and easily broken when bent back. All kinds of poultry, and turkeys especially, are improved by hanging a day or two, unless the weather should be exceedingly sultry.

Dark-legged fowls are roasted, while the white-legged ones should be chosen for In dressing poultry, care should be taken not to break the gall:

a thorough cleansing in every part is necessary.

The hairs be singed off with a well-lighted piece of writing paper, holding the fowl before a hot Poultry of all kinds be thoroughly cooked and handsomely browned.

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MPwS.

poPwTer's xew cook-book. Game is never sfood when verv but it does not follow that it should destroy the appetite, when sent to the table, bv its offensi^*e odor. The flavor and tenderness of the depend entirelv on its beino; allowed to bans; a reasonable time before cooking. Venison, if kept to the proper time, is the most tender of all meats, but care is necessary to bring it into a fitting state for table without its becoming oflensive; a free current of air materially assists in preserving its sweetness, while a close, damp atmosphere is destructive to as as all kinds of Should any moisture appear on its surface, it be wiped a drv The haunch is o-enerallv resjarded as the prime and favorite joint of venison, although the neck and shoulder are also excellent stewed in various ways or made into pasties. Young hares and rabbits are nutritious and easilv dis^ested; when old, the reverse. Partridges, like most birds, be hung up for a day or two to ripen, and may be chosen by nearly the same tests as poultry. AVild birds need no scalding picked. are much delicious domestic fowls, which is owins; to the contrast of livino;. Thev free ran2:e in the

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open air, and choose tlieir own food, which produces a delicate texture of flesh. ROAST TURKEY.

In cold weather a turkey should hang at least a week before it is cooked. Draw and clean it with great care, taking particular pains not to break the gall bladder.

plentifully it, singe writing dry, and wipe clean.

Fill the body with a dressing made a of fat pork so it thyme, lemon-peel and Before putting it in the oven cover the breast with very thin of salt pork; and baste frequently, for an hour and a half or two hours, in a not too hot oven. Garnish with a chain of fine fried sausages and green or with small crimped paper rosettes and celery tops.

Serve with cranberry sauce. BOILED TURKEY.

Select a pliimp, not too large, hen turkey for; draw, clean and singe the bird smoothly and with great precaution. Cut off the head and

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MES. portek's new cook-book. neck, cut the skin around tlie first joint legs and draw them off.

Fill the breast with raw oysters and a dressing made of bread, chopped celery, a little pork and seasoning.

Dress it so as to make it look round and plump as Wrap it in a cloth and place it in boiling water, off all the scum which rises, and simmer two Garnish green celery tops and crisp of bacon.

A ham is often served with boiled turkey. with oyster sauce. ROAST GOOSE. a young, tender and fat goose; draw, clean and wij)e thoroughly dry, inside and out:

save the 'giblets for the gravy; fill the body with a stuffing of bread, sage, thyme, one or two parfine, some mashed Irish potatoes and a very little Add pepiDer and yolk of egg; truss it, and roast it at a brisk fire; baste the same as turkey. Pour off most of the fat that drips from the goose, or the gravy will be too rich. the giblets in a sauce-pan by themselves, seasoning with salt and pepper and adding a butter, cut off the

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A^KJijijxjs.! AINU GAME.

xXfb neck and chop up the heart, liver and gizzard and serve in the gravy, after it is well skimmed. Unite the two gravies and serve them up in a gravy-tureen. Apple sauce is indispensable as an accompaniment to this dish. BOILED GOOSE. After it is dressed singe it thoroughly. Have ready a dressing prepared of bread-crumbs seasoned with the addition finely-chopped a sage and more pepper than would be used for turkey.

the body and close it firmly; put it in it gently an hour if if not, longer; giblet The onions can be omitted if not relished. ROAST DUCK.

Prepare for roasting two fine, fat young ducks in the same manner as for goose.

Stuff sage, onion and thyme, bread-crumbs and baste well with salt and water and their own gravy.

Roast one hour, or until thoroughly done and finely browned. Serve with cranberry jelly or apple sauce.

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STEWED DUCK OR GOOSE. Take a couple of young ducks, or a tender fat goose, and after preparing for cooking the same way as goose or duck, half roast a slow fire.

Then cut either down neatly into joints, and put them into a stew-pan, with a pint of good beef gravy, a few of sage and mint cut small, pepper and a bit of onion shred as fine as Let it simmer for a quarter of an hour, skimming it thoroughly; then add a pint of green peas or rice mixed with a little port; put in a piece of butter and a little flour, and give it one boil. Serve hot in one dish. ROAST FOWL OR CAPON. Fowl and capons are roasted and as turkevs, with the addition of esfs:

sauce, but thev require proportionally less time at the are seldom stufied. A full-grown fowl will require to be a capon an hour and a quarter.

A large fowl may be stufied the same as a turkey. ROAST FOWL, FRENCH STYLE. Take a fine, plump fowl, the breast with a forcemeat and in the usual manner.

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)ULTRY AND GAME. *Wlien nearly done remove the fowl from the fire, pour tepid butter over it in every part and spread thickly again dip the fowl it to the fire, and when of a clear, light brown all over put it dish, and serve with lemon sauce and with gravy thickened and mixed with plenty of minced parsley, or with brown gravy and any other sauce usually served with fowls. BROILED FOWL.

Split it down the back, season well with salt and pepper, and put it on the gridiron with the inner part next fire, which must be very clear and brisk.

Hold the gridiron at a considerable distance from the fire until the fowl is it, taking it does not burn. Broil it is well browned, and mushrooms or a made of pickled mushrooms. If the fowl is very large, half roast it, cut it quarters, and broil it on the gridiron. The time required for cooking is from a half to three-quarters of an A duck may also be broiled in the same way, but it must be young and tender.

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BOILED FOWL.

Boiled fowls are prepared in the same manner as turkey.

Drawn seasoned with parsley or celery is the most common sauce used. Liver sauce is good, but when oysters can be had oyster sauce is generally preferable. STEWED CHICKEN.

Select a pair of young and plump chickens, and after a careful cleansing cut them into joints; and and a powdered mace; put them into the stew-pan with a pint to a pint and a half of water, according to their size; let them simmer over a slow fire, stirring in a little flour mixed with butter. If necessary add more seasoning, and serve hot in a heated ^ STEAMED CHICKEN.

Clean them carefully, split them down the back and lay them in a pan, the inside part down about a half pint of water into the pan and cover them with another pan; let them steam twenty minutes, and bake.

nearly done nicely, and grate some bread-crumbs over Make a rich gravy, and serve hot.

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FRIED CHICKEN.

; Take two fine young chickens, clean them carefully, and wipe them thoroughly dry. into the frying-pan, season with pepper and and dredge them Fry in richly browned on both sides; take them out and keep them near the fire; skim the gravy carefully in which the chickens have been fried, mix with it half a pint of cream, season with mace, pepper, parsley; pour it over the chickens, and CHICKEN BAKED IN RICE. Cut two small, tender chickens into joints, as for a fricassee; season well with pepper and and lay them in a pudding-dish lined with slices of ham or bacon; add a pint of veal gravy and an onion minced, up the dish with boiled rice well pressed; fill the dish to its utmost capacity; cover it with a paste of flour and water. Bake one hour, and before taking FRICASSEED CHICKEN. Cut off the wings and legs of chickens; separate the breasts from the backs; H

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the backs crosswise; cut off the necks and clean the gizzards; put them with the livers and of the chickens thoroughly washed) into a sauce-pan. Add pepper and a little mace; cover with water, stew tender, and up.

Thicken a half pint of water with two spoonfuls of flour rubbed into four ounces of butter; add a tumbler of new all a few minutes, then add eight spoonfuls of white wine, stirring it in carefully, so as not to allow it to curdle.

Put in the chickens, and shake the pan are heated.

Green peas, lima beans, asparagus tops or mashed are accompaniments. Chicken fricassee is a nice sidedish for company. CHICKEN PIE. a pair of chickens, them thoroughly and cut up wash well and let them cook for twenty minutes sufficient to cover them. Mix a in to a and stir in the gravy; add a lump of butter, and season thoroughly with pepper and let all

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To make a paste, mix together equal quantities of lard and flour, adding a out thin; line a deep pie-dish; rolling out the top crust to half the size required spread over it butter to the depth of one quarter of an inch; roll up and roll out again, and repeat the operation two or three times; put in the chicken, and put on the top crust, and pinch the edges; cut a slit in the top Bake till the crust is slightly browned. CHICKEN PUFFS. Mince up the breast of a lean ham, half an anchovy, a little parsley, shalot and lemon-peel, and and Let this be on the for a few minutes, in a little good white Cut some thinly-rolledout puff paste into squares, putting on each some of the mince, turn the fry them in and serve them up on a salver.

puffs are very good cold, and they form a convenient supper-dish. CHICKEN GUMBO. Peepaee two young chickens as for a fricassee. Mix a tablespoonful of good butter with a tea-

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of flour, and put a stew-pan with an onion minced finely; brown over a brisk fire, and then add a quart of water and a quarter of a peck of ochras, first sliced thin and then chopped; season with a very little salt, cover the pan, - and let the whole stew together till the ochras are entirely put in the of and for or are Serve up hot in a An of tomatoes cut small may be added to the ochras; no will be required if tomatoes are as juice will supply ample liquid. ROAST PIGEONS. Pigeons lose their flavor by being kept more than a day after they are killed.

They may be and or broiled the as chickens; they will require from twenty to thirty minutes' cooking. a gravy of the giblets, it with pepper and salt and add a flour and butter. PIGEONS.

Truss the pigeons the same as boiled fowls; put them into boiling water, season with a

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and in lift them out, pour over them parsley and butter, and send a tureen of it to the table with the pigeons. PIGEON PIE.

Cut young pigeons and sprinkle them with pepper, salt and herb seasoning; cut also into four pieces or less of sweet salt pork, and lay them at the bottom of the eggs ten out the hard yolks, and between the pigeons upon the steaks; pour in a gill of gravy or water; cover with puff paste. STEWED GIBLETS. cleaning goose or duck giblets, stew them for several hours with a small of onion, black and a bunch of herbs and and a of mace. serving one boil with a cup of cream and a piece of butter rubbed in a teaspoonful of fine flour. GIBLET PIE. clean your giblets; put them in a; with pepper, salt and a

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MES. POETEE'S XEW COOE-BOOE. butter rolled in flour; cover them with water and stew till very tender. Line a pie-dish with paste and put in the giblets. If the gravy is not thick enough, add a little more butter rolled in flour; let it once, pour in the gravy, put on a top crust, leaving a square hole in the centre. Ornament the pie with of paste.

Set the pie in an oven, and when the is done take it out.

ROAST HAUNCH OP VENISON. To ^prepare a haunch of venison for roasting, it slightly in tepid water, and dry it thoroughly by rubbing with a clean, soft Lay over the fat side a laro;e sheet of thicklv-buttered paper, and next a paste of flour and water about of an inch thick; cover this again with two or three sheets of stout paper, secure the well with twine, and lay the haunch to a steady; baste the immediately or clarified dripping, and roast the joint from to hours, according to its and quality.

Doe venison require half an hour less time than buck venison. twenty minutes the joint is done remove the paste and paper, baste the meat in every part

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with butter, and dredge it very lightly with flour; let it take a pale brown color, and serve hot, with unflavored gravy in a tureen and good current Venison is much better when the deer has been killed in the autumn, when wild berries are plentiful, and it has had abundant opportunities to fatten upon this and other fresh food. BAKED SADDLE OF VENISON. In ordering the saddle request the butcher to cut the ribs off pretty close, as the only part that is of much account is the tenderloin and thick meat that lies along the backbone up to the neck. The ribs which extend from this have very little meat on them, but are always sold with the saddle. neatly cut off they leave the saddle in a shape, and the ribs can be put into your stock-pot, to for the saddle See that no hairs are left, dried on to the outside.

When ready in the oven cover with some buttered white paper, put some boiling water, with a little salt, into the bake-pan, set the saddle on the rack, and while baking baste often. When two-thirds done remove the that the top may be nicely browned. Venison should not be over-done, and should be eaten hot.

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MRS. poetee's new cook-book. BROILED STEAKS OP VENISON. the 2:ridiron, orrease it well, lav on the steaks cut from the neck; broil quickly, without scorching, turning two or times; and the melted in a well-heated platter, into which the steaks must be laid hot from the gridiron, turning them over three times in the butter, and serve hot with currant jelly laid on steak.

It is to set the platter into another in which you have some boiling water. STEWED SHOULDER OF VENISON. Aftee carefully removing the bone from the shoulder season it with cayenne, salt and pounded a allspice.

Lay it slices of the fat of a loin of well-fed mutton; and bind it tis-htlv; lav it into a vessel nearlv of its size, and hardly cover it with some good stock made of equal parts of beef and mutton. Stew it slowly from three to four hours, according to size and and it when it is and it grav}' in it has thickened flour, mixed with a glass or more of claret or of port wine, and seasoned to taste.

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POULTEY AND GAME. ROAST HARE OR RABBIT. A VERY close relationship exists between the hare and the rabbit, the chief difiPerence being in the smaller size and shorter legs and ears of the latter.

The manner of dressing and preparing is therefore pretty nearly the To prepare them for roasting, wash well in cold water and rinse thoroughly in lukewarm If a little musty from emptied before they were hung up and afterward neglected, rub the insides with vinegar and ward remove all taint of the acid by a thorough washing in lukewarm After being wiped with a soft cloth put in a filling of forcemeat, sew the animal up, truss roast for a or of an basting it constantly dredging with flour. Serve with fine red currant STEWED RABBIT. Cut up a young rabbit and soak it an hour in; lay it in the stew-pan with half a dozen mushrooms, a bunch of parsley, a teaspoonful of salt, half as much pepper and two blades of mace; pour over a pint of port for

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MES.

poetee's xew cook-book. out the rabbit, strain the sauce, reduce it a little over the fire, add two tablespoonfuls of thick cream, put in the rabbit, and the for a in the sliced lemon. CANVAS-BACK DUCK. It generally be conceded the canvas-back ducks are to be found along the Potomac River.

picked, singed and drawn it well, wipe it so as it washins; it.

Trus5 it, leavino^ the head on, to show its quality. it in a moderately hot for at of an hour; it hot, in its own gravy, on a laro-e chafinsf-dish. Currant iellv should be on the table. COMMON WILD DUCK. are canvas-back ducks,.-jxcept the heads are taken ofi*, also the toes, but not the feet. Thev are sometimes skinned, which is hardly advisable. To free the fowls a " fishy " parboil a carrot

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POULTKY AND GAME. placed inside them, which absorbs the " sedgy taste; throw it away, and lay the duck in for a Wild fowls not be stuffed.

Flour them well, baste plentifully with butter and roast briskly three-quarters of an hour. Serve with currant jelly. WIDGEON AND TEAL. A WIDGEON is a water-fowl of the duck persuasion, as is also the teal, although smaller than the common duck.

are dressed precisely like the duck, only less time in cooking is required for the widgeon, and still less for the teal. ROAST PARTRIDGE. Pluck, singe, draw and truss them; roast about twenty minutes; baste them well with butter, and when the gravy begins to run from them they are Put them on dishes, three in with some bread-crumbs fried a nice brown and arranged in small heaps. The gravy ^ould be served in a tureen separately.

Orange is a accompaniment. If these birds have a bitter taste when cooked, do not eat them. It is produced by their feeding on laurel berries in winter, when

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MES. poetee's xew cook-book. their food is scarce.

Laurel berries are poisonous, and people have died from eating birds that have fed on them. FRIED PARTRIDGE. Take a pair of cold partridges that have been roasted or broiled; cut them into quarters and dip them into beaten and seasoned yolks of eggs; put some butter into the frying-pan, and when the fat becomes very hot drop the birds into it, and cook a moderately hot BROILED PARTRIDGE. Split them down the back; wipe them inside and out with a soft towel; dip them melted in repeat this; lay them, inside down, upon a well-heated gridiron, turning them once; a salt and cavenne; when done them with piquante sauce. STEWED PARTRIDGE. up, after preparing properly; an onion, pull it in rings and put into the stew-

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pan with a rolled in flour and a tablespoonful of water, one of wine and another of vinegar; once, and then put in the partridge; simmer Garnish with slices of toast, and pour the gravy over them. BOILED PARTRIDGE. Clean and wash them well, cut off the heads and truss like boiled fowls; then put them into boiling water; boil them quickly for Make a rich sauce by adding an ounce of butter to half a pint of thick cream; put in a little salt; stir one way over the fire till hot, and pour it into a dish with the partridges. Serve immediately. POTTED PARTRIDGE. Clean them nicely, and season with mace, allspice, white pepper and salt in fine powder; rub every part well, then lay them breast downward in a pan, and pack the birds as close as you possibly can; put a good deal of butter on them, then cover the pan with a coarse flour paste and a Tie it close, and bake in a slow for seven or Bemove the the the partridges and

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beat them to a proper consistency; put the beaten paste into pots and pour butter over. PARTRIDGE PIE.

Prepare and truss them as for boiling; pound in a mortar the livers of the birds, a quarter of a pound of fat bacon and some shred parsley; lay part of this forcemeat at the bottom of a raised crust, put in the birdsj add the remainder of the forcemeat and a few mushrooms; put some of fat bacon on the tojD, cover with, a lid of crust, and bake it two hours and a half. Before serving the pie remove the lid, take out the bacon and add sufficient rich gravy and orange juice. ROAST ^^OODCOCK.

Woodcocks should not be drawn, as the trail (the intestines) is considered the most delicious part of the bird; truss their legs close to the body, and run an iron skewer through each thigh close to the body, and put them on a small bird-spit feet downward; place them to roast at a slow fire; cut as many slices of bread as you have birds, toast or fry them a delicate brown, and dripping-pan under the birds to catch the trail;

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baste them with butter and froth them with flour; lay the toast on a hot the birds on the toast; pour some good beef gravy send some up in a boat; twenty or thirty roast them.

Garnish slices of lemon. Snipes differ little from woodcocks, unless in are to be dressed in the same way, but require about five minutes less time to A good broth may be made of the trimmings and parings birds used, by stewing them with some vegetables and proper seasoning. r ROASTED LARKS. These are considered the most delicate birds.

cleaned and for roasting, brush them with the yolk of an egg, and roll in bread-crumbs; spit them on a small birdspit, and tie that on a larger spit; ten or minutes at a quick fire will cook them; baste them with fresh butter, and sprinkle them with breadtill they are quite covered, while roasting. Sauce, grated bread in butter, which set to drain before the fire it may harden. the crumbs under the larks when you dish them, and garnish them with slices of lemon.

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MRS.

portee's is^ew cook-book.

A SALMI OF PHEASANTS OR PARTRIDGES. This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half for it.

In either case, carve them very neatly, and strip every particle of skin and fat from the legs, wings and breasts; bruise the bodies well, and 23ut them with the skin and other trimmings into a very clean stew-pan. If for a simple and inexpensive dinner, merely add to them two or three sliced onions, a bay-leaf, a small blade of mace and a few pe^^percorns; then pour in a pint or more of good veal gravy, or strong broth, and boil it briskly until reduced nearly half; strain the gravy, pressing the bones well, to obtain; skim off the fat, add a little cayenne and lemon juice, heat the game very gradually in it, but do not on any account allow it to boil pieces of fried bread round a dish, arrange the birds in good form in the centre, give the sauce a boil, and pour it on them.

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How TO Prepare Yegetables. Vegetables are more healthy and better flavored when fresh; the summer varieties, particularly, should be cooked soon after being gathered, as much of their delicately-fine flavor becomes lost if they are the withered.

If purchased at the markets or of the provision-dealers, they should be washed and allowed to soak for some time in cold water before cooking. To destroy the small snails and other insects which cluster in the leaves of cabbage, cauliflower, lettuce and similar plants, put them in a pan of strong brine, with the stalk ends uppermost, and in about twenty or thirty minutes the insects will fall out and sink to the A pound and a half of salt to the gallon of water will answer for this purpose, and if strained daily last for some the vegetables are properly prepared for cooking, boil them quickly in hot water until they are suf-

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ficiently tender, probing tliem with a fork to ascertain this, and if quite done dish them immediately, draining a colander, taking do not become broken.

In cookius:

vefijetables too much not be used, as it renders them hard and is apt to impair Half-cooked vegetables are exceedinsflv iudisiestible and un-wholesome, and those who regard health as of the first importance will sensibly prefer to ROAST POTATOES. Select the largest and finest potatoes for roasting.

Wash them thoroughly and put them in a stove or on.

roast about two hours, turning them with a fork. When well done, send them table hot in are in the same manner, but require a longer time to be well done. To roast potatoes with beef, poultry and other meats, peel the potatoes, and when the meat is nearly roasted lay the potatoes in the pan and cook them in the sjravv. It is 2:enerallv customary to both varieties potatoes in the same dish.

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STEAMED POTATOES. Put them, clean washed, with on, into a steam sauce-pan, and let the water under them be about half boiling; let them continue to rather quickly are If the water once relaxes from its heat, the excellence of the potato is sure to be affected, and to become soddened, be the quality ever so good. A too precipitate boiling is equally disadvantageous, as the higher part of the surface of the root begins to crack and open, while the part continues unheated and undecomposed. When cooked sufficiently them, throw over a napkin and send to the table immediately. BOILED POTATOES, IRISH METHOD. Wash the potatoes well, leaving the skins on, and put them into boiling water. As soon as they are sufficiently tender to allow a fork to penetrate easily, pour some the pan; let the potatoes remain two or three minutes, and then pour Half remove the lid of the pot, and let the potatoes remain over a slow fire until the steam is evaporated; then peel and send to the table in an open dish.

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MEs. porter's xew cook-book. STEWED POTATOES.

are unquestionably more nutritious and delicious to the taste when cooked raw. potatoes re-cooked become hard, tough and indigestible.

The experienced and thrifty housewife, however, sufierins; nothino- to be lost, and with the aid of proper seasoning and flavoring, will know how to prepare the scraps of potatoes, as well as those of other vegetables, which remain after each meal, imparting to them an agreeable, savory taste and attractive guise well calculated to tempt the most delicate and fastidious appetite. To stew potatoes, take perfectly sound raw ones; divide each potato parts, and into the stew-pan; add salt and p)epper, and a piece of fresh butter; pour in milk (^adding a little cream if at hand) just sufficient to keep the potatoes from burning.

Place the lid on the sauce-pan, and allow the to soft and throughout.

always be thoroughly cooked; if otherwise, they are tough and unpalatable.

To stew that have been either boiled or steamed, cut them into thin slices, season and dredge them put a stew-pan with some fresh butter or olive oil.

Fry

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them slightly on both sides for five minutes, drain ofif the fat, pour upon them half a pint of good gravy, nicely flavored, and let them stew by the side of the fire twenty minutes.

Serve with the sauce in which they were cooked. FRIED POTATOES.

Boil some nice, large potatoes; set them aside a few minutes, and when sprinkle over them pepper and fry them in butter or fresh lard until both sides are of a light brown.

Another way is to mash the potatoes immediately boiling, seasoning with cayenne and salt and some finely-chopped ham; make them cakes, dip them in egg sauce ready prepared, and fry both sides a nice brown. To fry grate them and season with pepper and salt; beat some eggs very light, mix well with the potatoes, and fry them in MASHED POTATOES.

raw them and mash fine, adding a mixture of butter,

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MRS.

poetze's >'zw cook-book. rich milk or cream, and some Sprinkle pepper over the top, and serve wMle hot. Another method is to prepare them as above, placing them in a dish, smoothing them on the top. and spreading over ti^c oearen yolk of an egg. Place them in an oven, and cook unril thev are of a light brown. POTATO FRITTERS. or and mash them fine.

Beat up four yolks and three whites of e2:2:s.

addins:

one lar2:e of another a little lemon juice and powdered nu:":-:e^^ together this batter until very light, dip the r:::-.::es it, and then place them upon the griddle:.i^d fry until nicely POTATO SALAD.

three or four potatoes, cut them up into small pieces and ^:a-- them through a Have ready a 'ire.^sins: made as follows: One spoonful of mustL;,.',:^:' J t;:

: i^nfuls of salt, thi'ee spoonfuls of oil.

one of the hard-boiled onion

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and one of anchovy Mix the whole well with the potatoes, and garnish with parsley and hard-boiled egg sliced. BOILED CABBAGE.

To destroy any insects that may lie concealed cabbage, follow the plan suggested on; strip off the loose or faded leaves, and wash well; then split in two, or if very large into four, pieces, arid put it into boiling water with some salt; boil slowly, skimming it When done, strain it through a colander. it in a vegetable-dish, lay inside, among the leaves, some bits of cold fresh butter; season with pepper, and serve while hot.

Cauliflowers are cooked in a similar manner. COLD AND HOT SLAWS.

To make cold-slaw, take a nice, fresh cabbage, wash and strain it (after submitting it to the insect-destroying process); cut stalk, shave down the head into very small strips with a cabbage-cutter or very sharp knife. It must be done evenly.

Put it into a deep china-dish and pre-

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MRS. poeter's xew cook-book:. for it the dressing:

Melt in a a of a pound half pint of water, a large tablespoonful of vinegar, a of a Give this a boil, and pour it hot on the cabbage.

Send to the table cold. To prepare warm-slaw, cut the cabbage as for cold-slaw (red cabbage is best); put it in a deep dish, cover closely, and set it on the top stove for half an hour or till warm all through; do not let it boil. Then make a dripping as for cold-slaw. this mixture in a sauce-pan, and it hot over the warm cabbage to table immediately. DRESSED SALAD. Take tender lettuce leaves, carefully wash and half blanch, cuttins: them sliehtlv. Make a dres&inoj of the volk of hard-boiled e2:£:s, mixed mu&tard, and ^'inegar. two cr e^srs more than are needed for the the whites and volk t02:ether; lav them on the lettuce. Then pour the sauce over the whole. Beet-roots, baked or blanched endive, celery, any vegetable, supply salads through the winter.

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CHICKEN SALAD. Select one or two lettuces; pick, small, and spread them evenly on a Having ready a pair of cold fowls, skin them, take away the fat, and cut up as if for eating.

Cut all the from the bones and mince it; mix with a grated smokpd tongue or cold ham.

Place the minced chicken and grated tongue in the centre of the dish containing the lettuce. For the dressing, mix together the following ingredients, in the proportions of the yolks of four eggs well beaten, a of powdered white a spoonful of cayenne, two spoonfuls of made mustard, six tablespoonfuls of salad oil and of vinegar; stir this mixture well; put it into a small sauce-pan, set it over the fire, and let it boil exactly three minutes, stirring all the time. Then set it to cool.

When quite cold, cover with it thickly the heap of chicken in the salad.

Ornament a dozen or more hardeggs, which, after the shells are removed, must be thrown directly into a pan of cold water, to prevent them turning blue.

Cut egg lengthways, the white and yolk together, into four long pieces of equal size and shape; lay the

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pieces upon the salad all round the heap of chicken and close to it, placing them so as to follow each in a slanting direction, something in the form of a circular wreath of leaves. Arrange in a circle upon the lettuce, outside of the cii'cle of cut eo;o; some yerv red beet cut cones or points, all of In helping those at a portion of eyerything to each person, and it can be mixed together on the plate.

The salad should be entirely but standing too long will injure it.

LOBSTER SALAD. Prepare a sauce with the coral of a fine, new for an Pound and rub it smooth, and mix very o-radually with a dressino' made from the yolks of two hardeggs, a of English mustard, of salad oil.

two of yineo'ar, one a of as much black pepper, a pinch of cayenne and two fresh yolks of e^o-s.

Xext fill your salad bowl with some shred lettuce, the part leavins: the small curled centres to 2:arnish your Mingle with the of your

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lobster, torn, broken or cut into bits.

Pour your sauce over the whole, put your lettuce hearts down the centre, and arrange upon the of hard-boiled eggs.

SPINACH.

It must be carefully picked and washed in several waters, to its gritty.

draining in a colander, put it a pan, with only the water that adheres to it.

Let it simmer slowly for about an hour; then and dish it.

Spread over the spinach a lump of butter, and season with pepper and Slice a couple of hard-boiled the over the top.

ASPARAGUS.

ScKAPE the stems of the asparagus lightly, but very clean, throw them into cold water, and when all are scraped and very clean, tie them in bunches of equal size; cut the large ends evenly, that the stems may be all of the same length, and put the asparagus into plenty of boiling water, with a While it is boiling cut two slices of bread half an inch thick, pare off the crust, and toast it

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a delicate brown on both sides. When the stalks, of the asparagus are tender, lift it out directly, or j it will lose both its color and its flavor, and will also be liable to break; dip the toast quickly into the in which it was boiled, and the vegetable upon it, with the points meeting in the ^ Pour over rich melted butter, and send to table hot.

STEWED GREEN PUMPKIN. a large pumpkin, not too old, cut it in half and take out the seeds; then cut the pumpkin into thin slices, pare them, and put them pot with just water enough to prevent them from burning; onion, and stew with the pumpkin.

quite tender throughout, take them up, and drain, wash and press them through a colander; season with black pepper. Prepared in this way, stewed pumpkin is very nice when eaten with boiled corned beef or corned pork. STEWED CYMLINGS OR SQUASHES. After carefully selecting squashes that are not too old or beginning to harden, wash them, cut into slices, remove the seed, and stew them three-

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quarters of an hour or until quite tender. them up, drain and press out the water thoroughly. Mash them with a little fresh butter, pepper and Then put them into the stew-pan, set it on hot coals, and stir the squashes become dry.

Be careful not to burn them. STEWED EGa PLANT.

Purple egg plants are better than the white. Put them whole into a pot with plenty of water; let them simmer out, drain, peel and mash them smooth in a deep Mix powdered sweet marjoram, a large piece of butter, and a few pounded cloves. Grate a layer of breadcrumbs over the top, put in an oven and brown; send to table on the same dish. FRIED EGG PLANT.

Do not pare the plant; slice it half an inch thick, and lay the slices an hour or two in salt water.

Take them out, wipe them, and season with pepper and Beat up yolk of egg, and in another grate some lard and butter boiling hot in a frying-pan.

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3IES.

Dip the in the egg and then ^ bread-crumbs till both sides are covered; fry them beino; to have them well cooked throu2:hout.

^ PARSNIPS.

ScEAPE ofl' the outside, wash and boil them in a little salt and water. When done they may be dressed with butter and a little jjepper. or drawn butter, if desired. They are very nice when fried. After they are boiled, split open the largest ones, season with pepper and salt, dredge a little flour over them, and frv them a lisht brown. Another method is to prepare them the same as above,, and till very tender, after which, them through a colander, then mash them very fine, and season with butter, pepper and salt. BEETS.

Select small-sized, smooth roots. They should be carefullv washed, but not cut boilins:, as the juice will escape and the sweetness of the vegetable be impaired, leaving it white and hard. Boil them in do not probe them, but press them with the finger, to as-

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certain if they are sufficiently done. When satisfied of this, take them up and put them into a pan of cold water, and slip off the outside. into thin slices, and while hot season with butter, salt, a little pepper and very sharp vinegar. To beets, boil and peel them, slice them and put them into a baking-dish, forming a layer of sliced beets and a layer of grated bread-crumbs; make a gravy of butter, pepper and salt and pour Bake ten or them, and send to table.

TURNIPS.

Turnips should be pared, cut and put a plenty of boiling a lump of of dripping.

Boil them very fast.

In a quarter of an hour take them up, drain them in a colander, and pour melted butter over them; garnish the top of each with a spot of black pepper. If the turnips are to be mashed, they must be boiled exceedingly and drained; a wooden spoon, turn them into a basin, add a little milk, cover the basin, heat them in the oven, turn them into a warm dish, and serve them hot.

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MKs. poktek's xew cook-book:. INDIAN CORN. Select full-2:rown but vouns: and tender ears. If young, the grains vrill be soft and milkv. The corn is much sweeter and more nutritious when cooked with the or husks on, although a longer is requii'ed.

Eemove only the outside leaves, and carefully take out the silk: put the corn a pot of fast-boiling water done, take up. drain and place in a covered dish, or cover them with a napkin, and serve up hot.

eating, rub ear and pepper, and then spread over some Corn is unquestionably sweeter when eaten off the cob. But fastidious people, before company, dislike to be seen holdins: an ear of corn with their hands and biting grains with theii' teeth.

For this reason it is perhaps more frequently cut off"

the cob into a dish and mixed with salt, pepper and butter. SUCCOTASH.

Tae:e one dozen ears of nice, tender corn, cut grains from the cob, and mix with them one quart of lima beans. After boiling them well in salt and water, di'ain them through a colander

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and place them at once into a pan, covering to keep them hot.

Have ready two eggs well beaten, with two ounces of butter; pour this mixture over the corn and beans, adding pepper and salt to taste; MOCK OYSTERS OP CORN.

Take one dozen and a half of young corn and grate off the grains as fine as possible; mix with the grated corn three large tablespoonfuls of sifted flour, the yolks of six eggs well beaten, two tablespoonfuls of melted butter and a little pepper and Have ready in a frying-pan equal portions of lard and hot.

Put a dessertspoonful of the mixture at a time into the pan and fry to a light brown, making each as near the size of an oyster as They must be half an inch thick.

Send to table hot.

HOMINY.

After washing and soaking the hominy over night, early the next morning put it on to cook, in plenty of water, with a it absorbs, rice, much water, and must be cooked with care, and be perfectly white and soft. When quite K

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MES.

PORTEP/S XEW COOK-BOOK. done, stir in some new milk and butter, and let it stew for ten:

hot.

It is verv nice fried for breakfast, and is a necessary accom^Daniment to pork. STEWED TOMATOES. Select large, sound and tboroughly ripe tomatoes; scald them in hot water, and when sufficiently cool remove the skins; drain and put them a stew-pan.

An iron pot lined with block tin is the most suitable, but by all means avoid using a copper vessel, as the acid in the tomatoes will render it poisonous, esp)ecially if the enamel is a little worn off.

When the stew-pan is nearly filled the tomatoes, add one or two minced and su2:ar. to lessen the extreme acrid taste; add also a piece butter dredged with flour, and a little salt and pepper. put in some breadcrumbs, and stew for at least three hours. Tomatoes require a long cooking, otherwise they will a raw. acrid The cooking should be commenced at dinner.

The juice of the tomatoes is sufficient without any Send to the table hot.

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TOMATOES BAKED "WHOLB. Take one dozen large ripe tomatoes, peel tliem, cut slits in the sides, and stuff them with a mixture of bread-crumbs, yolk of egg, and butter.

Place them in shallow baking-dishes and bake them a little drawn butter over them, and serve hot. BROILED TOMATOES. Wash and wipe the tomatoes, put them on a gridiron over live coals, with the stem part down; when that side is done, turn them and let them Place them on a hot quickly, to be there seasoned RAW TOMATOES.

large and fully ripe tomatoes, remove the skins without scalding, and slice them. a dressing of half a cup of cider one tablespoonful of mixed mustard, one tablespoonful of salad oil, with a little pepper and salt, and pour over the tomatoes. Another method of dressing raw^ tomatoes is as follows: After peeling and slicing them put them in a glass dish, and make a

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MRS.

porter's ^ew cook-book. one of half cup sugar, quarter of a cup of cream and some grated Pour this over the tomatoes. STEV7ED ONIONS.

off" the outer skin, trim the ends, and arrange the onions in a sauce-pan of sufficient to contain them all in one layer; just cover them with good beef or veal gravy, and stew them very for a cou^dIc of be throu2:hout. but should not be allowed to fall to pieces.

to hot.

The savor of is heio'htened bv flourins: li2:htlv, and frying the onions of a pale brown before stewing. BOILED ONIONS.

Peel and wash the onions, and lav them in a broad-bottomed pan or kettle, so the may not be piled one upon the other. Cover them with milk and water, and let them simmer slowly until done.

FRIED ONIONS.

Peel and slice them evenly, and fry them in a pan of hot butter till slightly browned.

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STEWED CUCUMBERS.

Slice them thick, or halve, and divide them in two lengths; strew over some sliced onions; add salt and pepper, a little butter, and dredge in a little Simmer slowly until done, and serve them up hot, at breakfast, or as a side-dish at dinner. FRIED CUCUMBERS.

Peel them, and cut them lengthways, and in slices about as thick as a silver dollar. Dry them on a and and sprinkle them thick with flour. Put some butter into a frying-pan; when it boils, put in the slices of cucumbers, and fry a light brown; DRESSED CUCUMBERS.

Aftek paring and slicing sprinkle some fine salt over them, and stand for a few minutes; then drain oflP the water; add more salt and some pepper, with two or three tablespoonfuls of the purest salad oil; the cucumbers the whole may receive a portion of the seasoning. Then pour over them very strong vinegar; transfer into a clean and serve.

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MPwS.

porter's xew cook-book:.

STEWED MUSHROOMS. Remove the skins and ends of the stalts.. wash them very clean, and place them in a sauce-pan except what adheres to Season with a Dredge a sIowIt the stiiTins: them often.

table hot.

The best mushrooms grow on uplands, or in high, open fields, where the air is pure. BAKED BEANS.

Havln'G soaked the beans nisht in water, in the mornino; parboil them, addins: to suit the taste. in a pan and set in the oven to bake, putting in a piece of good sweet butter:

the size of a butternut will answer. Bake until tender and nicely browned over on top. Beans are verv nutritious, and cooked in this wav are palatable, digestible, and can be eaten by any one.

It is a very common custom to cook them with a chunk of fat pork. The grease bakes out into the beans, making: a most unwholesome and indigestible mess, destroying all the good flavor of the beans.

If you want the pork, cook it in a dish by itself.

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1^>1 BOILED BEANS.

Soak over night any small white beans in soft water, put them in a strong bag, leaving room to swell; in a potful done; hang them up, to let all off, and season with butter, pepper and salt to the BOILED GREEN PEAS. the peas, should be young and freshly shelled; put them into plenty of fast-boiling, salted water; when drain them well, dish them quickly and serve very hot, with good melted butter, in a tureen. BOILED RICE.

Pick the rice, and wash it thoroughly in after the second washing do not drain off the water till you are ready to put the rice on to Prepare a sauce-pan of water with a salt in it, and when it in the rice.

Boil it hard for twenty minutes, keeping the pan covered.

Then take it from the fire and drain off the Afterward set the aside,

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ME.5.

PORTZP/S NEW COOK-BOOK. with the lid off. to allow the to cool and the grains to separate.

Eice.

if properly shoald be soft and white, and everv erain stand alone.

BAKED RICE. one cup"> of in when done take it out. place it in pudding-dish, and season with pepper and a of a pound of butter. PouE your boiled rice into a shallow puddingdish, having se-.ned it and Allow it to remain cold and cut it in slices two inches thick, and £iw in butter until it is of a nice brown.

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In making a good sauce but little merit can be claimed when the housekeeper or cook has plenty of good and proper materials on hand; but it is when a fine flavor has been produced from an inadequate supply that praise is justly due; as, for instance, giving a rich flavor of meat to a mess of or some plain dish when no meat has been employed.

But to do it is necessary to know the qualities of the various vegetables, and how these may be made to resemble the juice of animal food.

The vegetable products of which by far the most can be made by a skillful housekeeper are onions, mushrooms and carrots, which may be dressed so exquisitely as hardly to be distinguished from the gravy of Gravies should always be well adapted in flavor to the dishes they are to accompany.

For some,

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lo4 MES.

a hiojli deo:ree of savor is desirable, but for delicate white meats this should be avoided, and a soft, smooth sauce of refined flavor be used. The of undressed supply as good gravy stock as the meat itself, if well boiled down.

Vermicelli or rasped cocoa-nut, lightly and verv sentlv browned in a quantitv of both thicken and enrich gravies, if about an ounce of either of them to the pint of o:ravv be stewed 2:entlv in it half an hour to an hour, and then strained out. Too much thickenins: should be avoided. Before sendins: orravies to see are all skimmed; no particle of fat ever be perceptible upon FISH SAUCE, TO KEEP A YEAR. Chop twenty-four anchovies, bones and all, ten shalots (a species of onion or garlic), a handful of scraped horse-radish, blades of mace, one quart of white wine, one chovy one of claret, cloves and twelve peppercorns; boil them together until reduced to a; strain and bottle for use.

Two spoonfuls will be for a pound of

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SHRIMP SAUCE.

Wash a half pint of shrimps clean, put them salted boiling water cold, cut heads and peel off the Then place them in a stew-pan with a spoonful of anchovy liquor, and thicken some good drawn butter with the shrimps; up ^ye minutes, and squeeze in half a lemon. Shrimp sauce is eaten with salmon and other fine fish. OYSTER SAUCE.

Scald a pint of oysters and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan and pour the liquor over them,' then add half a lemon, two blades of mace, and thicken it with good butter rolled in flour. Put in some more butter, boil it till it is melted; take out the mace and lemon, and squeeze the lemon-juice into the sauce; it all the time.

Put into a boat and For fish, add a large spoonful chovy liquor.

If your oysters are salt, and you can get no others, boil a pint of milk instead of the oyster liquor, seasoning with powdered nutmeg and mace, and enriching it with fresh butter dredged with flour.

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MRS.

CAPER SAUCE.

Take two large spoonfuls of capers and a little vinegar, stir them in a lialf pint of melted butter. This sauce is for boiled mutton. If you have no capers, pickled cucumbers chopped fine, or pickled radish pods or nasturtions, may be stirred in the butter as a substitute. EGG SAUCE.

Boil four eggs a quarter of an hour; dip them in cold water to prevent them looking blue; ofip the shell, chop all the yolks and; stir them in melted Serve with boiled fish or poultry. CELERY SAUCE.

T\'ash a bundle of parsley in cold water. it six or seven minutes in salt water, drain, cut the leaves from the stalks, and chop them fine. Have ready some melted in the Allow two small tablespoonfuls of leaves to half pint of butter. fowls, rock sea bass, and Also with knuckle of veal and calf's head plain.

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SAUCES AND GEAVIES.

APPLE SAUCE.

Pahe, core and slice some nice, juicy that are not too sweet; put them in a stew-pan with some lemon -peel, grated, and water enough to keep them from burning. Stew them till and tender, mash them to a paste, and sweeten well with brown sugar, adding a little butter and some nutmeg.

To be eaten with roast pork, roast goose or roast duck.

PEACH SAUCE.

Take a quart of dried peaches (the richest are those with the skins on), soak them in cold water till tender; then drain and put them in a covered pan with very little water. Set them on the coals and simmer till entirely dissolved, then mash them with good brown sugar, and send to the table cold. To be eaten with roast meat, poultry and game. CRANBERRY SAUCE.

Pick the cranberries over carefully, put a pound of broken lump sugar to a quart of the; let them simmer down for a long time, add a lemon-juice, pour into wetted moulds, and turn out in form.

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ONION SAUCE.

Select some nice small onions, and boil them in milk, adding a very little salt and pepper, and some butter rolled in flour; let them boil till tender all through, but not till they lose their shape.

Eat them with any sort of boiled meat. MUSHROOM SAUCE.

a of small button mushrooms, remove the stems and outside in veal gravy or or cream, adding an onion, and seasoning with pepper, a little butter rolled in flour. flavor will be heightened by salting a few^ the night to extract the juice. In dressing mushrooms, only those of a dull j^earl color on the outside and the under part tinged with pale j^ink should be selected.

If there is a poisonous one among them, the onion in the sauce will turn black.

In such case throw the whole away. VANILLA SAUCE.

Select a small stick of vanilla, split and break It up, and in a very little milk flavor of the vanilla is extracted; strain it through

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very fine muslin and stir it into the cream. it one boil up in a small porcelain saucepan, and it well with white to the table hot.

MINT SAUCE. Wash until entirely free from grit a bunch of spearmint it fine, and mix with it one of vinegar and a quarter of a pound of sugar. This sauce is to be eaten with roast lamb. CURRY POWDER. curry powder, one of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, of cardamoms, one of one of cinnamon, and one of cummin seed.

all these ingredients very in a mortar, sift them and cork tight in a bottle.

VENISON SAUCE. Two sj^oonfuls of currant jelly, one stick of cinnamon, one blade of mace, grated white bread,

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3IES. poktek's xew cook-book. ten tablespoonfuls of water; let it stew, and when done serve in a dish with venison steak. SAUCE FOR WILD FOWL. Oxr of claret, with as much water, some grated bread, three heads of shalots, a little whole pepper, mace, grated nutmeg and; let it stew over the fire, then heat it qj^ with butter, and put it under the wild fowl, which, being a little roasted, will aftbrd 2:ravv to mix with the sauce. O a.

CELERY SAUCE. a lar£:e bunch of celerv, wash clean and; ctit it and it softly add a of cream, some and a of rolled in: then boil o'entlv.

This is a srood sauce for or tbwls, ttirkeys, partridges or other game. WALNUT CATSUP. The walnuts should be vouns:, freshlv o-athered and Keep them in salt and water days; in a marble mortar;

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to every dozen walnuts add a quart of vinegar; stir them every day for a week; all the juice from them through a bag; to quart add one teaspoonful of pounded cloves, one of mace, one of grated nutmeg, and a small piece of whole pepper. Let the whole for about thirty minutes, and then bottle it, corking each bottle tightly and sealing the corks. MUSHROOM CATSUP. Take a quarter of a peck of large and freshlygathered mushrooms.

Cut off the ends stems, and place them in a deep pan, sprinkling salt over each Let them remain for two days.

Then put them in a sieve and strain off the juice; it into your preserving To of the allow one dozen cloves, the same of allspice, two or three of mace, and half of a small nutmeg grated; let it boil for; then remove it from the let for two or three days.

Then, through a funnel, pour it gently from the sediment into small bottles. Finish with a spoonful of sweet oil on the top of each. Cork the bottles tightly and seal the corks.

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MRS.

OYSTER CATSUP.

oysters, wash them in liquor, and pound them in a marble mortar, leaving out the parts that are hard. To each pint of oyster add half a j)int of vinegar. Let boil, and as the scum rises skim it off; to every quart of boiled oysters add a of beaten pepper, a small teaspoonful of powdered mace, and cayenne pe23per and salt to taste; and strain through a cool, bottle it up, filling the bottles fall. Dip the cork in melted rosin or beeswax. TOMATO CATSUP.

tomatoes, scald them and remove their skins; a dav covered with; strain them thoroughly to remove the seed.

To every quart of tomatoes add three ounces of cloves, two ounces of black pepper, two nutmegs and a a the liquor half an hour; let it cool and settle.

Add one pint of best cider vinegar.

Bottle, cork and seal tightly, and keep in a catsup, for use, should be verv thick and smooth.

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MELTED OR DRAWN BUTTER. Numerous sauces are made with melted butter. If mixed with too much flour and water, and not enough of butter, it will be very poor, particularly if the water is in too large proportion. To preit properly allow a quarter of a pound of to a heaped of Mix the flour thoroughly it goes to the Then add to it four large tablespoonfuls of milk or hot water, well mixed in.

Hold it over the fire in a small saucepan kept for the purpose.

Take care there is no blaze where the saucepan is held. Cover it and shake it over the it Then, having skimmed it, add three or four hard-boiled eggs chopped small, and it one more up.

None but the freshest and best quality of butter should be used. This sauce is usually sent to table with boiled fish and boiled poultry, also with boiled mutton, lamb and veal.

GRAVY FOR FOWLS.

Take half a pound of lean beef—slice and score it—and a piece of butter the size of a nutmeg; sprinkle with flour, add a small onion; then put

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it all into a stew-pan. it round over the fire ten minutes; then pour into it one pint of boiling; skim it; let it all for it, and it is to BROWN GRAVY. Take a sheep's melt, cut it into slices half an lightly, and either fry a pale brown, or dissolve slice of in a; in and shake them over a moderate fire until thev have taken color; then pour gradually over them between a half and three-cparters of a pint of boiling water; add a little seasoning of pepper and salt, and stew the gravy very gently for upward of an hour and a Strain, and skim fat, and it be for the it is to accompany ducks or geese, brown a minced onion with the melt, and add a sprig of lemon thyme.

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The importance of this branch of the intelligent, painstaking housekeeper's duties can scarcely be over-estimated. As there is no one article of food that enters so largely into our daily fare as so no degree of skill in preparing other articles can compensate for lack of knowledge in the art of making good, palatable and nutritious Many a case of chronic dyspepsia is aitributable primarily to the habitual eating of heavy, sour or ill-baked bread, and in case is caused by the ignorance or negligence of the maker or baker.

A earnest attention subject enable any one to comprehend the theory, and ordinary care in practice will make her familiar with the process. To make good bread, the first desideratum is good Be to procure the

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l'>6 MES.

porter's >'EVr COOK-BOOK.

best, a> it is the worst sort of so-called economy to buT an inferior article:

recollect, bv the wav, that dampness will soon spoil the of flour, hence great cai'e must be used to keep it in a dry place. Second only to the quality of the flour in importance is that of the yeast. This should be pure, sweet and livelv:

the veast of mild home-brewed beer is frequently used (this requires no purifying, but should be passed through a hair-sieve, first thinning it with warm or below will be found some recipes for making Having secured unexceptionable materials, the rest of the secret of success lies in two words care and work:

care, in mixino: the in2:redients, in keeping the dough from souring, in having the oven properly heated when the bread is put into it, in bakins:

suflicientlv vet not too much, and in handling it while hot to keep it from falling; and work, in kneadins; it thorou2:hlv. GOOD YEAST.

good-sized or; to this add a half cupful of sugar, two-thirds cupful of salt, one quart of boiling water, one pint of cold water, one cupful of old; cover the

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mixture closely and let it rise over-night, when it will be ready for use.

One gill will raise three pints of meal.

UNRIVALED YEAST. On one morning boil two ounces of the hops in four quarts of water half an hour; let the liquor cool to the consistency of new milk; then put it in an earthen bowl, and add a small handful of salt and half a pound of beat up one pound of good flour with some then mix all together, and let till the third day after; of and mashed through a colander; let it stand a day, strain and bottle, and it is fit for use.

It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it ferment well in the bowl, it may immediately be corked Be to keep it in a Before using it shake the bottle up well. keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast.

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SUMMER YEAST. Boil one pint of hops in one quart of Tvater; strain it hot on one of flour and one spoonful of; it and; half a of yeast; let it; add Indian meal as will make a stiff dough. Eoll rolls.

When they are light, cut them up in thin cakes and dry them in the shade, turning them several times a day.

in a dry Use to a baking of four two-pound loaves two cakes soaked in tepid water an hour. It is portable, and every way desirable for warm weather. GOOD YEAST. a small handful of hops in a of until done five medium-sized potatoes pared.

Xow make them smooth with one and a pints of in the water strained the hops.

it is a batter, adding hot water if too Let little more than milk-warm add a of good brewer's Let it in a warm jDlace eight or ten hours, when add a tablespoonful of salt and two tablespoonsful of white sugar. Mix well; set it away in a stone jar or jug, and it is ready for use.

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HOW TO MAKE BKEAD. WHEAT BREAD.

Carefully sift sufficient flour for the quantity of bread desired.

Put the bread-bowl, to every quart of flour, two and a half gills of water, a large spoonful of yeast and a teaspoonful of salt; stir well and add a handful from each quart of; mix thoroughly, and then combine into it about one-third The mixture you now have is called the sponge. Set the sponge in a warm (not hot) place till it becomes very light; then add the remainder of the flour and knead very Make into loaves, and let them rise; as soon as they begin to crack on the top they are ready for the oven, which should be very warm, tendency to get warmer A butter or sweet lard improves the bread, besides making it keep fresher. WHEAT AND MUSH BREAD. Spkead of in your bread bowl, so as to leave a large cavity in the Make two quarts of sifted white corn meal mush by boiling it in either water or milk, and it becomes to add the without scalding it turn it into the; stir iu

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warm milk or water, mixing in a portion fiour and a of good the whole closely, and let it stand over-night. it well in the morning, and make it into loaves.

It will rise soon near the fire. Bake it thoroughly, and you will have an article of light, sweet and nutritious bread, which will keep moist Ion O'er than anv other and make the flour "hold out'' wonderfully. GOOD COUNTRY BREAD. At noon pare and wash your potatoes for dinner; have four or five more than you want to eat. AVhen done, drain the boiling water on enough to a; extra potatoes, and in with a of hot cool have your emptying cake soaked; stir in; let in a warm room to rise.

Before vou 2:0 to rest nis^ht take (if you have it; if not, warm water), and mix it up hard and let it stand until morning it up again after breakfast; mould and ^^ut in tins, and it will soon be ready to bake. burn.

If you do not have good bread, it is because your flour is poor.

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WHEAT AND RICE BREAD. 1. Boil half a pound of rice in three pints of becomes thick and pulpy.

this, yeast, six pounds of flour and to taste, make your dough. It is an excellent summer bread.

a very palatable and wholesome loaf of biead, take a pint of boiled rice (not overit and pass it through a sieve; rub with it two tablespoonsful of butter, and pour in a pint and a half of milk. Mix well, and add sufficient to make moderately stifl" paste, and bake brown.

WHEAT AND WHITE POTATO BREAD. Take one pint of new milk, one pint of boiling water, and mix with six good-sized potatoes well boiled and mashed; in a large spoonful of salt, the same of sugar, and flour enough to make a stiff batter; set it in a warm place to rise, and when it has risen so as to double its first bulk, stir in more flour and knead it slightly it into three loaves, putting them into deep and when they have again risen as before, bake in a moderate oven.

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MEs.

WHEAT AND SWEET POTATO BREAD. as preceding, except that instead of six white you use sweet potatoes enough to make about a quart of pulp when mashed and passed through a sieve.

Be careful to boil them just enough to mash readily; if are soft and watery, they will not make good bread. BROWN BREAD.

Take two quarts of corn meal, one quart of rye or wheat flour, and mix with one quart of sour milk or buttermilk, adding one large spoonful of saleratus, two small cupsful of molasses, a salt and enouo'h of water or sweet milk to make a thick batter.

Bake in a deep dish three hours in a hot oven, letting it cool gradually another hour; or, as some prefer, it may be steamed until quite done, and placed just long enough in the oven to give it a desirable firmness. DYSPEPSIA BREAD.

Three quarts of Graham flour, one quart of water, warm but not hot, one of yeast, one teaspoonful of saleratus. If molasses is used, heap the teaspoon.

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THIRDBD BREAD.

One pint each of wheat flour, rye and Indian meal, half a teacupful of yeast; mix with warm water into a stiff dough; set to rise about eight hours, knead, make into loaves and bake in a hot RYE AND INDIAN BREAD. Two parts of sifted corn meal, one part of rye flour, one teaspoonful of salt, one teaspoonful of saleratus, one tablespoonful of molasses; mix to a stiff dough with one part of water and two parts Bake slowly five hours. MILK BREAD OR ROLLS. Weigh one pound of flour; put it in a tray; make a hole in the centre yeast, one egg, two ounces of butter, quarter of a teaspoonful of salt, one teaspoonful of sugar; have half a pint of warm milk; put in a little; mix all well together; then add by degrees the flour and also the milk (it may not take the half pint of milk, but that depends on the flour); stir all well; work it for a few minutes until it is a stiff dough; take a little ]5-*

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flour, and rub paste Tvhicli sticks to tlie tray; sift a little flour on the tray; put the dough in again; work it well; make into loaves, and set in a warm place till quite light; then egg over with a brush and bake in a quick oven. Kolls may be made in the same way by cutting the dough into pieces of suitable size. FRENCH BREAD.

Two of scald one of it; two; mix twothirds of a cup of When mixed, knead minutes, using as little additional flour as Eise twelve hours; cut and work with a knife ten minutes before baking. GERMAN BREAD.

One pint of milk well boiled, one teacupful of sugar, two of or two-thirds of a teacupful of baker's yeast. a rising with the milk and yeast; when light, mix in the sugar and shortening, with flour enough to make as soft a dough as can be handled. the paste-board well, roll out about one-half inch

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; put quantity into two pans; make about a dozen indentures with the finger on the top; put a small piece of butter in each, and the whole one mixed with one of cinnamon.

Let for a second rising; in a quick or twenty PLAIN CRISP BISCUITS. Two pounds of flour, two eggs, one ounce of butter, a little salt, milk sufiicient to make it into a stiff dough; beat the eggs, and mix them with the flour, butter and salt; pour in enough milk to form a stiff dough; knead till quite smooth; very thin; cut into round cakes and prick them with a fork.

Bake them till very crisp in a slow DELICIOUS CORN BREAD. Two cupsful of yellow corn meal, two cupsful of flour, one cupful of sugar, one egg, milk enough to make a moderately stiff batter, a piece of butter the size of an egg, one teaspoonful of soda, two teaspoonsful of cream of tartar, one teaspoonful of

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ITALIAN BREAD. of butter, one pound of powdered sugar, one pound and two ounces of eight eggs, half a pound of citron and lemon peel. Mix as pound If the mixture begins to curdle, which it is very likely to do, the of eggs, add a the e2:2:s are all used and it is lisiht, stir in the rest of the flour.

Bake in long, narrow tins papered and put in a and the peeling cut in thin Proceed in this way full, and GRAFTON MILK BISCUITS. Boil and grate two; add two of brown sugar; pour boiling water these, enough to soften them. tepid, add one small teacup of yeast; when light, warm three ounces of butter in one pint of milk, a little a stifl" sponge; when risen, work it on the board; put it back in the tray to rise again; when risen, roll into cakes, and let in a guich oven. These biscuits are perfect.

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FINE BREAKFAST ROLLS. Two pounds of flour, quarter of a pound of butter, three medium potatoes boiled and mashed, one of yeast, one of rub flour, butter and are smooth, and add the yeast, and soft dough; set to rise, and in the morning make into rolls and place them on buttered tins; in a few minutes they will be ready to bake in a quick oven. FRIED CAKES.

Two cups of sugar, two cups of sweet milk, half a cup of butter, two eggs, two teaspoonsful of of tartar, one teaspoonful of soda, a pinch of salt, spice.

Add flour in sufficient quantity to roll in shape, and fry in hot lard. HARD TEA BISCUITS. Two pounds of flour, a quarter of a pound of butter, a saltspoonful of salt, three gills of milk; cut up the butter, and rub it in the; add the salt and milk; knead the dough for half an hour; make it into cakes about as large round M

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as a small teacup and half an inch thick. Prick them with a fork; bake them in a moderate oven until they are a light brown. FRENCH ROLLS.

Two pounds of flour, two ounces of butter, two of yeast, one of; rub the butter and flour together; whisk the eggs and add them with the yeast, and sufiicient milk to make dough well, and replace in pan to light, knead again lightly; make into rolls about a quarter of an inch; place on slightly-buttered tins, cover with a clean towel, and set in a warm elevated place to rise; when very light, bake in a quich oven. POTATO ROLLS.

OxE pound of boiled and mashed potatoes, two ounces of butter, one teaspoonful of salt, one teacupful of yeast, two pounds of flour, milk to make a soft dough; boil and mash the potatoes, while warm, with the butter, a little salt and milk sufficient to make them as soft as a batter; when cool, add the flour and mix into a light dough; if neces-

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sary, more milk may be added; knead well, return it to the pan in which it was mixed, and let it light, knead it over again, then make it into small cakes, place them on slightly buttered tins and put them in a warm place to rise light, bake in a quich oven; when done, wash the tops lightly with a little water, and cover them with a clean towel, to make them soft. Baa RUSKS.

Melt three ounces of butter in a pint of milk; beat six eggs with a quarter of a pound of sugar; mix these with add one gill of yeast, half a teaspoonful of salt; light, add it to mould.

Make them into small and let them stand a short to baking.

UNEXCELLED MILK ROLLS. Mix one pint of milk with six ounces of butter, half a teacup of pulverized sugar, one teaspoonful of salt, one and a half teacups of yeast, and to make a sponge; let till perfectly it loaf, return to the

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MKS. porter's new cook-book. tray, and rise again; then roll out the dough, cut it into small cakes and stand half an hour. in a quich oven Leave them in the pans till wanted for tea, to prevent the undercrust hardening. for these must be made the day preceding: potato yeast is best. VINEGAR BISCUITS. Take two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the in the vinegar and it well; stir in the two eggs very light and add to it; make a dough stiif enough to out, and cut with a biscuit-cutter two inches thick and bake in a quich oven.

BATTER CAKES.—VERY PINE. One of unbolted flour, half a Indian meal, one gill of yeast; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes; add the yeast and a light, bake on griddle not too hot.

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BUTTERMILK BISCUITS.

Make smooth batter of one quart of buttermilk and flour; add two large spoonsful of white Indian meal, two eggs beaten, salt, one teaspoonful of soda dissolved in milk; add flour to make soft biscuits, and not too quickly.

SOUFFLE BISCUITS.

E»UB four ounces of butter into a quart of flour; it into a paste with milk; knead it roll it as thin as paper, and bake to look white. SODA BISCUITS.

Three pints of flour, three teaspoonsful of dry cream of tartar, butter the size of a walnut, one in milk.

Make a soft dough with milk, divide into small cakes and bake immediately fifteen minutes. CRUMPETS.

Two pounds of flour, one gill of yeast, milk and water to make a stifl* batter. Let it rise six hours.

Bake in mufiin-rings or on a griddle.

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MRS. poetee's new cook-book. PLAIN MUFFINS.

OxE of flour, half a teacupful of yeast, salt to taste, warm water to make a thick; a spoon;; muffin-rings or twenty RICE MUFFINS.

soft and dry half a cup of rice; stir in three teaspoonsful of sugar, piece of butter the size of an egg and a little salt, one pint of sweet milk, one cup of yeast, two quarts of Let it rise all If sour in the morning, add a soda dissolved in milk, and bake in muffin-rings. MILK MUFFINS.

Theee cups of flour, one pint of milk, two eggs well whisked, a of an hour.

EGG- MUFFINS.

To one quart of milk add four eggs well beaten, a lump of butter size of an egg and a in a j^int of; let them stand till perfectly light and bake in tin rings on a griddle.

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SWEET MUFFINS.

I One half cup of yeast, two of sugar, one egg, one pint and one- eighth of flour, one cup of milk.

RYE DROP CAKES.

To one pint of sour buttermilk add two eggs, a small teaspoonful of soda, a little salt and rye meal sufficient to make a batter that will spread a little, but not run.

Drop in muffin-rings with a spoon. For baking they will require twice the time of common griddle-cakes. They are also nice baked in cups about fifteen minutes. WAFFLES.

eggs, one quart of milk, quarter of a pound of butter, salt, flour to make a thin Butter your wafile-irons well, and bake quickly. WAFFLES WITH YEAST.

One quart of warm milk, one ounce of three eggs, one gill of yeast, tablespoon ful of salt, and stiff batter.

Let it rise all night.

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MES. poetee's new cook-book. RICE WAFFLES.

two eills of rice verv; mix with it gills of flour, a two of melted butter, two eggs well beaten and milk as will make a thick batter; it till very light, and bake in waffle-irons. CORN MEAL WAFFLES. Ttto eggs, Yolks well beaten, one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of salt, one one of meal twice sifted, half a teaspoonful of soda; add last the whites of the eo'^s vrell beaten. HOMINT WAFFLES. two teacups of hot hominv, one spoonful of butter; when cold, add one teacup of wheat as much milk as a stiff batter and three e2:o:s beaten well: mix, adding a mite of soda, same of cream of tartar. in wafile-irons. NEW YEAR'S CRACKERS. Mix with some fine sifted flour a pinch of and make it into a smooth paste with some thin

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HOW TO MAKE BKEAD.

Roll out thin, prick them all over, bake gently and store them as cold in a dry canister or cake-box to keep them crisp.

are very good.

VELVET CAKES.

One quart of flour, three eggs, a quart of milk and a gill of yeast; make into a batter; let it rise well and add a large spoonful of melted and bake not too fast in muffin-rings. YORKSHIRE BISCUITS. Two pounds of flour, a quarter of a pound of butter, one pint of rich milk, half a pint of yeast, two eggs; beat the eggs very light and mix them with the into a dough; let it rise, and then work it over and make it into cakes. Place them on to again.

bake them in a quich oven. CORN BATTER CAKES.

One quart of milk, three eggs, salt, and as much sifted corn meal as will make a thin; well together with one tablespoonful of wheat flour; bake in small cakes, and serve hot,

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SPONGE GRIDDLE CAKES. Take one quart of mush; while warm, add one buttermilk, one of or water, one teaspoonful of soda; stir in flour until it is a batter; let it rise until morning, then bake on the griddle and serve while still hot. BUCKWHEAT CAKES. One quart of buckwheat meal, one pint of wheat flour or Indian meal, half a teacuj)ful of yeast, salt; mix the flour, buckwheat and salt with as much water moderately warm as will make it a; it add the; when well mixed, set it in a warm place to rise; as they are very light, grease the griddle and bake them a delicate brown. them with good butter and serve hot. FLANNEL CAKES.

One quart of milk, four eggs, one cup of yeast, one dessertspoonful of salt, flour enough for a thinnish batter; set to rise as above; bake like buckwheat cakes.

Cakes half Indian and half wheat are very Quite good cakes may be made without the eggs.

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HOW TO MAKE BEEAD. FLANNEL CAKES.

One pint of fine Indian meal, one pint of flour, one teaspoonful of salt, two gills of yeast; mix the wheat and Indian meal together with tepid as it a batter not as thin as for buckwheat cakes; then add the salt and yeast, and set them in a moderately warm place to light, bake them on a griddle; butter and send to table hot. HOMINY CAKES.

Mix cold hominy an of perfectly smooth; add a teaspoonful of salt and off with buttermilk in part of which a teaspoonful of soda has been dissolved; when of the consistency of griddle cakes, add a dessertspoonful of melted butter, and bake as usual.

They are delicious, and the absence of eggs will not be noticed. MOLASSES DELIGHTS. One quart of meal or flour, half a pint of softboiled hominy, one of butter, cup and a half or two cups of clear molasses, milk to make stiff batter, and bake on griddle.

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CORN MEAL CAELES, IN TINS. OxE quart of meal, one j^int of boiling milk, a teaspoonful of salt, a teaspoonful of soda; set it to rise in a warm place; three eggs and put in a little cream of tartar. Bake in tins and cut in squares for the table. INDIAN PONE. one Cjuart of thin mush is cold, take as much meal as it a; add to; it close and let it remain over:

in the mornino\ butter vour pans and bake it in a moderate It may be made in small cakes and baked on Must be hot.

A little in the making adds to the palatableness. Many prefer coarse meal, but fine yellow makes the better pone. SHORT CAKES. OxE pound and a quarter of flour, half a pound; cut up the in the flour salt, and mix the whole a dough with;; bake them a light brown on both open and butter while hot.

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CHEESE BISCUITS.

Two ounces of butter, two ounces of flour, two ounces of grated cheese, a little Cayenne and To be made into a thin paste and rolled out very thin, then cut in pieces four inches long and one inch broad; bake a very light brown, and send to table as hot as possible. GENUINE SCOTCH SHORT-BREAD. Two pounds of fine flour, one pound of fresh sweet butter, half a pound of finest sifted sugar; thoroughly knead together without one drop of; roll out to half an inch in thickness, and it on paper in a shallow pan; bake very of proper crispness.

to insert in top surface a few caraway confections and small pieces of orange-peel. The cake, to be good, must be very brittlescotice, " short."

MILK BREAKFAST BUNS. Place on a table or slab one pound of half a teaspoonful of salt, two teaspoonsful of sugar, yeast, two ounces of butter and one egg; have some new milk, pour in a gill; mix all together, adding more milk to form

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MKS. porter's ^'ew cook-book. 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 of eggs, roll them even and mark the top with a sharp knife; egg over and bake quick; or cold.

FINE AEROWROOT BISCUITS. Ei'B together three-quarters of a pottnd each of sugar and butter: add three well-beaten eggs, and then stir in two cupsful each of sifted arrowroot and; out proper; into buttered tins, and bake in a slow PLAIN ARROWROOT BISCUITS. Two cupsful each of sifted arrowroot and flour, one cupful of sugar, two tablespoonsful of butter and a yeast; knead well, roll out and cut biscuits; j^lace them on tins, and to rise for half an hour or upward bakins;.

CINNAMON BREAD. Make two pounds of dough just as for wheat bread, and let it get very light; melt a quarter of a pound of butter in half a pint of milk and beat

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three eggs; incorporate the butter, milk and eggs with the dough, and add a saltspoonful of soda dissolved in tepid water; mix in a bowl a pint of clean brown sugar with sufficient sweet butter to a stiff paste, and flavor this mixture with two of ground cinnamon.

Make the dough into a round cut deep incisions over its surface; fill these with the cinnamon mixture and close the orifices; bake as other bread, and when done, glaze it with the white of an egg and powdered sugar. Should be eaten fresh. GRAHAM CAKES.

One pint of Graham meal, one cup of wheat flour, three-fourths of a cup of yeast, salt. Mix at night a stiff batter; in the morning thin a little with warm water, adding a little soda. Bake on a griddle.

GRAHAM BISCUITS.

One quart of meal, one teaspoonful of lard, two spoonsful of molasses, two spoonsful of wheat flour, one-half cup of yeast, salt. Mix as for any bread; all Put in muffin-rings morning, and let them stand half an hour before baking.

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ECONOMY GRIDDLE CAKES. Soak stale bread in water till quite soft; oflp the water: rub the bread throuo'li a colander: add milk to a batter, and on griddle.

Two or to of soaked bread improve the cakes materially. ECONOMY BREAD CAKES. boiling water over stale bread to soften it it through a colander, and add as much wheat flour as bread, and as much milk as will make it as thick as batter usually is, one teaspoonful of soda, two teaspoonsful of cream of Bake immediately in quich oven. EXCELLENT BREAKFAST CAEIES.

A LARGE teaspoonful of baking powder mixed dry, with about three-quarters of a pound of flour, a piece of lard the of a large walnut, a little salt, as much cold milk as will moisten the above, which is to be mixed with a spoon or knife very lightly and very qtiickly; roll out to half an inch in thickness, cut into cakes with the top of a dredging-box, and [)ut them immediately on a hot griddle or into a warm oven.

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HOW TO MAKE BKEAD. HOMINY CAKES.

A PINT of small hominy, a pint of white Indian meal sifted, a saltspoonful of salt, three large tablespoonsful of fresh butter, three eggs, or three tablespoonsful of strong yeast, a quart of milk; having washed the hominy and soaked all night, boil it soft, drain, and, while hot, mix it with meal, adding the salt and butter. Then mix gradually with the milk, and set it away to cool. Beat the eggs light, and add them gradually to the mixture.

should make a Bake on a griddle. GERMAN PUFFS.

Seven spoonsful of flour, three eggs, one quart of milk, a little salt; flour and eggs together, then add the milk. in cups.

MARYLAND BISCUITS. pints of sifted flour, one tablespoonful of good lard, one of cold water, salt a stifl" dough it it cracks or blisters, then (do not cut) and make into biscuits; stick the top of them with a fork.

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CORN BREAD.

One of white corn meal; it one teaspoonful of dry saleratus and half a teaspoonful of salt; then add two eggs, one pint of sour milk and three tablespoonsful of sour cream; beat about five minutes, and bake in pans half an inch deep. no use a of RYE BATTERS. OxE-HALF a cupful each of flour and two cupsful each of rye and sour milk, sufficient soda and salt. WHEAT FLOUR CRACKERS. OxE quart of flour, four ounces of butter or lard, half a teaspoonful of soda, the same of salt, sweet milk: rub the thorouo-hlv the and; dissolve the in the and enough more to take up the flour, which should be made a very stitf dough; the more the is or kneaded, the the crackers; out to the desired thickness—half an inch—and bake quickly.

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Cake is indeed one of the luxuries of our table, yet it might almost claim a place among the necessaries, so universally does it demand at least an occasional use even among those of less than moderate means.

Cake, when home-made, costs scarcely one-half the store-price; hence, the importance of the housekeeper's being thoroughly conversant with this branch of Domestic Economy. We can but the outline, the theory:

practice alone can ensure success; the most careful, painstaking housewife may meet with discouraging results in her first attempts, even though she may think she is following most exactly the details of the recipe; total failure at the first, resulting in heavy, soggy or doughy cake, should not discourage her, but rather spur her to renewed efforts, with full determination to succeed. " If you don't succeed at first, try, try again." In cake making or

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MKs. poktee's xew cook-book. baking, more than in any other of culinary work, much indeed depends on the quality of the materials used, but far more on care and skill in manipulation.

Attention to quantity of each ingredient is very necessary, if not absolutely indispensable, and to be sure of exactness it is necessary to have a clear conception of relative weights and measures.

It is well to ascertain how much certain cups and bowls hold, and use them always for measurino; insfredients. Before proceeding to give recipes some general instructions applicable to most styles of cake will be found useful.

Where yeast is used, special care must be exercised it sweet and free from bitterness.

One very important fact is often overlooked—it is:

the ino-redients, such as butter, sugar, eggs, etc., should usually all be of a uniform temperature, rather warmer avera2:e natural heat. E2:£:s will beat better near a be beaten very long, whites and yolks separately; a wooden bowl and wooden beater are preferable to others. Butter should be moderately soft, but not melted in the If only slightly melted, heavy, greasy is the sure result.

Sugar should be rolled or sifted in a warm room or meal

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be invariably be washed the day are wanted, and spread thin on tin near the fire to dry; if damp, they will make cake heavy putting them in the cake, dust them well with flour and shake them. Raisins should be stoned and chopped Lemon-peel, almonds, etc., should be beaten in a mortar with a few drops of wine or water to a smooth paste. All the ingredients should be properly prepared before commencing to mix any of them.

Lemon-juice, or saleratus, when used, should be the last added.

The moulds or pans (when paper is not should be well; if the cake sticks, dip the pan for an instant in cold water, taking care that none gets to the cake itself. The heat of the oven should be carefully regulated; it should be hot to raise the gently and gradually, without too soon hardening or crisping the top, but is a point that can be learned only from experience.

To determine when the cake is done, run into it a broom-straw; if a particle adheres to it, the cake is not done. Cake should never be kept in wooden drawers or boxes, but in covered earthen pans or crocks, or tin boxes.

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GINGERSNAPS.

One pint of molasses, half a pint of butter, ginger to taste, a teaspoonful of saleratus, flour enough to make a stiff dough, salt to taste; set the molasses on the fire as it becomes thin put in the butter and ginger; let it come to a boil; let it cool, and add the flour and it smooth and stiff, roll thin, cut in size to suit, and bake in a quick oven.

A very good snap may be made by substituting good sweet lard for butter, same SUGAR GINGERSNAPS.

Same as first of preceding, except substitute for the molasses ten ounces of white (not loaf) sugar, dissolved in one pint of sweet milk (or water). IMPERIAL GINGERBREAD. Six ounces of butter rubbed into twelve ounces; half a pint of molasses and a of cream, mixed carefully, and mix in a pound of white sugar, two tablespoonsful of ginger and essence of lemon to suit; stir the whole well together into a stiff paste, adding a little flour, if necessary; cut into shapes or spread in a buttered pan, and bake in a moderate oven.

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GING-BRNUTS.

Half a pound each of flour, butter and brown sugar, three tablespoonsful of ginger and molasses to make a stiff paste; roll thin, cut in shapes, sizes to suit, and bake in a slow oven. HONEY GINGERNUTS.

Honey and brown sugar each half a pound; put with a little grated lemon or orange-peel saucepan, and simmer well together; add quarter of a pound of butter, one ounce (or more to taste) ginger and flour to make a stiff dough; roll thin, cut in shapes size to suit, and bake in a slow oven. SUGAR GINGERBREAD.

of sugar, one pound of flour, five; beat the sugar and eggs to a cream, and add ginger, rose-water and the flour, also teaspoonful of dissolved saleratus and salt to Bake in loaf or divide into cakes, COCOANUT GINGERBREAD.

Ten ounces of fine flour, six ounces of rice flour, rind of a lemon grated, one ounce of ginger; mix these well and pour on them a pound of treacle

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MRS. porter's ^'ew cook-book. nearlv boilino; and five ounces of fresh butter and live ounces of su2:ar melted t02:ether in a saucepan; the mixture, ^hich be a a wooden spoon, it is smooth it is quite cold, add five ounces of erated cocoaniit: when this is thoroushlv blended with the mass, lay the paste in small pieces upon a tin. and bake in a very slow oven. The recipe will answer for kinds, by substitutino; lemon, orano-e, citron, or other flavors, to taste, for cocoanut. SUGAR GINGERBREAD, No. 2.

Two of cujDsful (not loaf) sugar, one cupful of milk, two teaspoonsfid of saleratus. one eo'e.

2:ina"er to taste, and flour douo'h to out.

in a moderate GINGERBREAD. A HEAPING teacupful of sifted flour; rub into it about a tablespoon ful of butter; add one teacupful of molasses, ginger and salt to taste, and milk (or water) enough to make a thick; mix thoroughly, and add a of dissolved in milk; bake immediately in a moderate

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SOFT GINGERBREAD. One cupful of molasses, one teaspoonful of salt in a cupful of cold water, nearly a of butter, one teaspoonful of ginger (other spices, if desired), flour stiff batter, and add one teaspoonful of soda LEMON GINGERBREAD. Squeeze out the juice of two or three lemons into half a pint of brandy; grate the peel, and mix with one pound of flour in a good-sized bowl; dethe in centre and pour in a pint of sugar-house molasses, a pint of melted butter and the brandy; add quarter of an ounce of cayenne pepper and ginger to taste, and mix thoroughly; HARD GINGERBREAD. One of butter, two one-half of milk, one ^gg, ginger to taste, a rose-water, flour dough, and a teaspoonful of saleratus; knead well and roll out; cut in long cakes, crease, and bake in a slow oven.

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HARD GINGERBREAD, No. 2. T^o jDOunds of flour, half of one pint of molasses, quarter of a pound of sugar, one of ginger, half a of one teaspoonful of cream of tartar. MOUNTAIN GINGERBREAD. Six cups of flour, two cups of butter, two cups of sugar, two cups of molasses, four eggs, one teacup of ginger, one teaspoonful of soda, two teaof tartaric acid.

is a batter, and if baked in a Turk's head or bread-pan, keeps a lono- time, and is very nice.

NEW ORLEANS GINGERBREAD. Half a pound of butter, quarter of a pound of brown sugar, one tablespoonful of ginger, one teaspoonful of cinnamon, six eggs, three gills of molasses, one gill of milk, one orange grated, half a pound of flour, half a pound of fine Indian meal, one of; the sugar, spice and orange together until; mix the wheat and Indian meal together, and in one-fourth; whisk the eggs thick, and add at a; the molasses and milk

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together, and add gradually; then the remaining wheat and Indian meal, one-half at a time; beating all in the which mix through, but not to destroy the lightness produced; your pan put in the smooth over the top with a knife, and bake in a moderate oven. WHITE GINGERBREAD. Two and one-half pounds of flour, twenty ounces of sugar, eight ounces of butter, one tablespoonful of ginger, half a teaspoohful of cinnamon, the eggs, half a pint of milk; rub the together and add the others; till smooth; into thin sheets and cut to suit; tin slightly let cakes touch each other; bake in a rather quick ^ OUR LITTLE ONES. Two pounds and a half of flour, half a pound of butter, two tablespoonsful of ginger, one and a of rub the butter and ginger together, then add the saleratus,

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MRS.

to make a douoii; alter remaining a short time in a cool place, it sheets, cut with a round cutter, place them on slightly tins, then wash them over with thin molasses and water, and bake in a moderate is specially recommended as wholesome for children. SELF-DIGESTERS. Two pounds and a half of unbolted flour, half a pound of butter, one tablespoonful of ginger, one teaspoonful of allspice and cloves mixed, one tablespoonful of saleratus; mix all the ingredients with as a stiff dough; it well, then in sheets and cut with a round cutter; place them on buttered tins, then wash them over with thin molasses and water, and bake in a moderate oven. DOUGHNUTS.

Two teacupsful of sugar, three eggs, one and a half teacupsful of buttermilk or sour milk, two of saleratus, one teaspoonful of six tablespoonsful of melted lard, flour enough to roll out nicely; boil or fry in lard.

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GINGER BISCUITS. EuB half a pound of sweet butter into two pounds of fine add half a pound of sifted sugar and three ounces of pounded ginger; beat up the yolks of three eggs; mix, and add milk to make a stiff paste; knead thoroughly, and roll out as thin as cut into round biscuits; in a slow oven until crisp and of a pale-brown color. GINGER COOKIES. One cupful each of butter, sugar and molasses, one tablespoonful each of ginger and cinnamon, and two of in three tablespoonsful of hot water. Bake quickly.

DOUGHNUTS, No. 2.

Theee pounds of flour, one pound of one and a half pounds of sugar; shave the butter; six eggs very light and put them in; add a small cupful of yeast, one pint of milk, some cinnamon, mace- and nutmeg up into light dough and let it rise; when out, cut and in lard.

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GERMAN DOUGHNUTS. One pint of milk, half a pound of flour, four eggs, salt to taste; boil the milk and pour it over the flour; beat it very smooth, and when it is cool, have ready the eggs well beaten; pour them into the milk and flour; add the salt and as much as the a flour your board, turn the out upon it, roll it in pieces as thick as your finger, and turn them into the form of a ring; cook in plenty of boiling lard, and dust with sugar when LIGHT DOUGHNUTS.

One and a half pints of milk warmed, threeof a pound of sugar, half a pound of butter and one nutmeg; make a sponge of these over-night with flour, putting in one teacupful of good yeast; fry in lard.

HASTY DOUGHNUTS.

One of soda, two of of tartar, two cups of sugar, one of milk, half a nutmeg, flour enough to make a soft; boil or fry in lard.

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PLAIN CRULLERS.

Cupful of sugar, full teaspoon of butter, three eggs and flour to make a stiff dough; knead, roll, cut into pieces to suit, and fry in lard. CRULLERS.

of ten eighteen sugar, twelve ounces one teaspoonful each of cinnamon and nutmeg, one teacupful of rose-water, two tablespoonsful of; rub the butter, sugar and flour well together, and add the spices, rose-water and saleratus, and the eggs beaten very light; knead the dough thoroughly, and out to about half an inch; cut into strips, twist these in various forms, and fry in hot lard till they are light brown; sugar over them.

CREAM PANCAKES.

Two beaten with half a pint of cream; add a of sugar; make them as as; fry in lard, and dust well with grated sugar.

They may be sprinkled with wine, fruit-syrup or grated nutmeg.

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MKs. porter's xew cook-book.' FRENCH STRAWS. Eight eggs, ten ounces of sugar and half a teaspoonful of cinnamon and nutmeg mixed, flour to form a dough; beat the eggs very thick and add the sugar, spices and; knead well, and to about half an inch thick; cut in strips, give each a twist and boil them in lard to a rich yellow; sift sugar on when cool. SOFT CRULLERS. of a pound of powder half a pound of loaf sugar; heat a pint of in a round-bottomed saucepan, and when quite warm, mix the flour with it gradually; set the in a vessel, and when it begins to melt, stir it gradually into the flour and water; then add by degrees the powdered half a nutmeg; take the saucej^an off the fire and beat the contents with a wooden spaddle mixed; six e2:2:s verv lioiit and them gradually into the mixture; beat the whole very hard it becomes a thick; flour a pasteboard very well, and lay out the batter upon it in rings; have ready, on the fire, a pot of boil-

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ing of the quality; put in the crullers, removing them from the board by carefully taking them up, one at a time, on a broadbladed knife; boil but a 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 sift powdered white sugar over them. PEARLS.

Five cups of flour, two cups of sugar, one cup of butter, one egg, one of pearlash, half a teacup of milk; bake not too quick. EXCELLENT BREAD CAKES. Two teacupsful of risen dough, half a teacupful of and sugar, two eggs and to suit; mix, and add half a teaspoonful of soda and a teaspoonful of cream of tartar; a while after putting it in bread-pan or Turk's head. COOKIES.

Two each of butter and fresh cream, one teaspoonful of soda, and flavor to taste; mix soft.

18 »

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FRENCH LOAF. a of and sugar, six ounces of butter; light, and add of stoned and dusted ^Yith flour; bake in a qitich oven. CREAM CAKES. One cupful of cream, one cupful of sugar, two cupsful of flour, two eggs, one teaspoonful of saleratus:

flavor to taste. DIXIE BUNS.

Hub eight ounces of sugar and six ounces of butter into two pounds of flour; add one pint of warmed milk and one gill of baker's yeast; let the be; let it four hours in a warm place, then mould it and let it rise till morning; make into cakes; bake about twenty minutes. POOR MAN'S CAKES. Two cupsful of flour, one cupful each of sweet cream and sugar, one q^^, one teaspoonful of soda and two teaspoonsful of dry cream of tartar. carefully, and a very nice cake will result.

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FRENCH LOAF, No.

of and raisins, half a of butter, cupful of new milk, five to; rub together the flour, sugar and butter till smooth the milk, eggs well-beaten and spice, and finally the raisins, first stoned, cleaned, dusted with flour; till smooth, and bake in a moderate oven. OLD DOMINION BUNS.

Half a pound each of butter and white sugar, four eggs, twelve ounces of flour, nutmeg half a teaspoonful of soda and one of cream of; add currants, if desired. PHILADELPHIA BUNS.

One of milk, one cupful of butter, three cupsful of sugar, one or two eggs, one pint of yeast, and to work soft dough at; early in the morning add not quite half a teaspoonful of soda and two teaspoonsful of ammonia; now put in a little more flour, mould it well and return it to rise; when light, make into cakes, and or enough, then bake.

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MRS.

' ONE, TWO, THREE, POUR. OxE cupful of butter, two cupsful of sugar, tliree cupsful of flour, four eggs; rub well together and add sweet milk or cream, nutmeg to taste, one teaspoonful of soda and two teaspoonsful of cream of; bake carefully in a quich oven. ALBANY CAKES.

Cream sufficient, one jDound of sugar and half a of butter, three eggs well beaten, one teaspoonful each of soda and cream of tartar; add one and a half pounds of; is a GOOD PLUM CAKES.

One and a half pounds of to a cream, three-quarters of a pound of sugar; these must be beaten white and smooth; six eggs, the yolks and to be beaten separately are beaten to a stifi* froth and ready to put to the cake, mix in the yolks, then add them to the butter; it enough to mix them; add to it one pound of flour and one pound of currants

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it after you put let it stand in a cold place for two hours; bake it about one hour and a half. GRAFTON CAKE—VERY PINE. One of flour, half a pint of sugar, one tablespoonful of butter, two teaspoonsful of cream of tartar, one teaspoonful of soda, one egg a of milk mixed is the best cake for the materials used. COTTAGE CAKE.

One cupful of butter, three two of milk, one of mixed with four teaspoonsful of cream of tartar, two in the milk, two eggs, one pound of raisins, half a pound of Makes a large cake. INDIAN PUFFS.

Into one quart of boiling milk stir eight tablespoonsful of meal and four tablespoonsful of brown; boil five minutes, stirring constantly cool, add six well-beaten eggs in buttered cups half an hour.

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ALMOND CAKES.

Rub two ounces of butter five ounces of; beat one egg with two and a half ounces of powdered loaf sugar; mix ingredients, and add two and a half more of powdered loaf sugar, one of blanched and a almond in your hand, sprinkle with pulverized bake lightly.

F. P. V. CAKES.

Half a pound of flour, six ounces of sugar, four ounces of butter, two eggs, one wineglassful of new milk and one small teaspoonful of ammonia; the butter, add the eggs, then the flour, dissolve the ammonia in the milk; currants and candied peel to taste; bake in loaf or cakes. CBEAM CAKE.

One cupful four cupsful of flour, one cupful of sweet cream, of saleratus, two teaof; rub together the first three, beat the eggs and mix the ingredients; bake lightly.

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PEBKINS' CAKE.

One quart of flour, two cupsful each of sugar and milk, a of butter, two eggs, two teaof cream of tartar, one teaspoonful of soda; mix, and bake carefully in a quich oven. CUSTARD CAKES.

Two cupsful of sugar, two-thirds of a cupful of one of one of soda, one and a half teaspoonsful of cream of tartar, two and a half cupsful of flour, three eggs. To make the custard for the cake, take one cupful of milk, one tablespoonful of corn-starch dissolved in it, and brought to a boiling heat so as to be like starch, the yolk of one egg dropped in to color it; flavor with lemon; let it cool.

your cake in round pie-tin; enough batter in a tin so that when they are baked two of them put together will make one cake; make the custard first, let it cool, then put the cakes together when they are warm; put plenty of custard between them. CREAM PUFFS.

Six ounces of flour, four ounces of butter, five eggs, one large cupful of cold water; let the water

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and butter come to a boil, tlirow in the flour all at once and let it boil the is Tvell cooked; let it cool, and add the es:2:s one at a time without beating; drop tablespoonsful on a buttered tin and bake lio-ht brown or o'olden color. Make the cream for the inside thus:

one of milk, half a cupful of sugar, Cjuarter of a cupful of (or a corn-starch is preferred by manv), one ees: beaten; the it thickens, and flavor to suit taste. CORN-STAECH CAKES.

OxE cupful each of butter, sweet milk and cornstarch, two cupsful each of sugar and flour, whites of five eggs beaten to a stiff" froth, two teaspoonsful of cream of tartar and one teaspoonful of saleratus; flavor to taste:

bake li^'htlv.

JOSEPHINE CAKES.

Two tablespoonsful of sugar, one nutmeg grated, a little lemon-peel, three tablespoonsful of butter, two tablespoonsful of cream, two cupsful of milk, four cupsful of flour, four eggs, one teaspoonful of soda, two of;; eat hot, with fresh butter.

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PLAIN CITRON CAKE.

Six ounces each of butter, sugar and flour, four eggs well beaten, a little citron, one teaspoonful of cream of tartar, half a teaspoonful; together thoroughly about half an hour; bake in patty-pans.

SUGAR CAKE.

Three pounds of flour, one pound one of pearlash in half a; put in the water a pound and a half of sugar; rub the flour and butter together, roll thin, and bake in a quick oven. PLAIN CUP CAKE.

Two cupsful of butter well-creamed, two cupsful of sugar, one teaspoonful of soda dissolved in sour to work cut shapes to suit, and bake lightly. S. C. A. CAKE.

Theee-quarters of a of one of sugar, eight eggs, one pound of the juice and grated rind of a lemon, one pound of seedless raisins; separate the yolks and whites

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eggs, beat them to a froth, mix them with the butter and sugar, previously stirred together to a cream; add the flour and lemon; just before putting it into the pans for baking, SCOTCH CAKES.

of a of flour, three ounces of butter, three ounces of lump sugar, sal ammonia about the size of a hazel-nut; warm the in a little milk, and mix the whole stifi* paste; cut rounds, and bake in a cool oven SILVER CAKE, Which may be colored as the marble cake, and is delicious and very pretty, less troublesome and less expensive, may be made as follows:

the whites of seven eggs, three cujDsful of powdered white sugar, one cupful of butter, four cupsful of flour, one cupful of sour cream (if cream is sweet, use a teaspoonful of cream of tartar), one-half teaspoonful of soda; beat the eggs separately, and add the flour, eggs and cream alternately, until they are all well mixed; if you wish to color it, a

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small portion of the batter and color it with cochineal, and put it between two layers of white batter; cut slips of citron and rub flour on them, and stick them in the cake after it is in the mould. SPICE CAKE.

can be made advantage at time as the above:

the yolks of seven eggs, two cupsful of brown sugar, one cupful of molasses, one of one coffeecupful of sour cream, one even full), and of flour, one teaspoonful of ground cloves, two teaspoonsful of cinnamon, two of ginger, one nutmeg and a small pinch of Cayenne pepper; beat eggs, sugar and butter to a light batter before putting in the molasses; then add the molasses, flour and cream; beat it well together, and bake in a moderate oven; if fruit is used, take two cupsful of raisins, flour them well and put them in last. MARBLE CAKE.

One pound each of sugar, flour and butter, the of sixteen of of bleached and split almonds, half of a citron sliced

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and sufficient cochineal (which should be procured at confectioner's, as that prepared by druggists is not so suitable); cream together the butter and the egg-whites and sugar; put all together and beat thoroughly; color one-third of the batter any shade you put well-greased tissue-paper around the mould, then put in half of the white batter, a layer of citron and the colored batter, another layer of citron and almonds, and the remainder of white batter; GEORGIA MARBLE.

The ivMte: Whites of seven eggs, one cupful of butter, two cupsful of sugar, three cupsful of flour, half a cujDful of sweet milk, half a teaspoonful of soda and one teaspoonful of cream of tartar. The darh: Yolks of seven eggs, one cupful of molasses, two cu23sful of brown sugar, one cupful of milk, five of flour, one of spice to taste, one teaspoonful of soda, two of cream of tartar; make the lohite and the dark separately; then make two cakes thus: put in your moulds, first one dark, one of the white, and so alternately; bake very carefully.

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COCOANUT CAKE.

One nut grated fine, one pound each and sugar, one teacupful of milk, eight eggs; bake carefully in a moderate oven. SALLY WHITE CAKE.

One pound of butter, one pound of white sugar, one pound of flour, twelve eggs, one pound of citron cut fine, one cocoanut grated, one pound of almonds (weighed in the shell) blanched and pounded, one teaspoonful of cinnamon, one wineglassful of wine, and the same quantity of brandy; mix the citron with the flour, and make as pound cake. SALLY LUNNS.

One pint of flour, one teaspoonful of yeast, two eggs, a the egg, two tablespoonsful of sugar; mix with milk to a thick HICKORY-NUT CAKE.—VERY PINE.

One pound of flour, one pound of sugar, threequarters of a pound of butter, six eggs, two teaof tartar, one teaspoonful of soda, half a cupful of sweet milk; beat the cake

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ME.S. poeter's xew cook-book. tliorousrlilv. and tlien in a small measure of hickorv-nut5, of course, takins: them from the shell; bake in a steady but not quid: oven. CULPEPPER CAKE. OxE cupful of sugar, one cupful of sour cream, two oi flour, two of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt; flavor with essence of almond. It is quickly made, and delicious when eaten fresh. SOUTHERN FAVORITE. of eieht of sugar, four ounces of flour, four ounces of ground rice and five e2:crs:

put the butter to melt into a small saucepan, the flotir, rice and sugar in a basin, to which add one whole ^gg and the yolks of the remainins: four, reservins^ the whites to be whisked; mix well with a spoon for two or three minutes, then to a strong and proceed to mix them with the small quantity of the whites at fii*st until it becomes smoothly united; the remainder of the be added, and gently though thor-

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oughly mixed; in a papered tin, in a moderately heated; four or six ounces of currants may be mixed with the batter previous to adding the whites, if desired. DUTCH PUPPET.

One of eggs, one cupful of butter, flour enough to make a spoon stand in it, and yeast enough to make it rise. SNOW-DRIFT CAKE. Three cupsful of flour, two cupsful of sugar, one-half a cupful of butter, one cupful of sweet of to a froth, one teaspoonful of cream of tartar, one-half a teaspoonful; sift the flour, and do not pack it when measuring it.

RAISIN CAKE.

Take two cupsful of butter, two cupsful of sour two of of sugar, half a dozen eggs, twelve cupsful of flour, two teaspoonsful of soda, two cupsful of and spice to your taste.

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V7ALNUT CAKES.

OxE pound of sugar, six eggs, three teaspoonsful of yeast powder, half a pound of butter, flour to make a dough, and one cupful of walnut kernels; FAIRFAX CAKES.

Three cupsful each of and water, one cuj^ful of butter, five cujDsful of flour, four one teaspoonful of soda and two teaspoonsful of cream of tartar; bake in a quich oven. DEPARTMENT LUNCH CAKES.

Two of flour, four eggs, one pound of sugar, one large spoonful of lard, one gill of sweet milk, one teaspoonful of soda, two teaspoonsful of of;; cut with a cutter, and bake in a quick oven. BLACK CAKE.

Take two pounds of currants, two pounds of raisins, one pound of citron, one pound of butter, one pound of sugar, one nutmeg, twelve eggs, one large tablespoonful of cinnamon, one tablespoonful

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of allspice, one tablespoon ful of cloves, one-half of mace, one (ordinary cup half full of Madeira wine, one teacupful of brandy and one teaspoonful of rose-water; put the spices in the liquors; prepare the butter and sugar together; add then the liquors alternately; chop the fruit, and put flour enough to make it dry, and to prevent its sinking in the cake; let it bake about three hours and a half or four hours in a moderate Have greased paper around the as as at the bottom of the pan in which you bake, and let the cake remain in the pan or mould until the next morning after it is made, and cover the pan with a heavy cloth. SNOW CAKE.—DELICIOUS.

One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon; beat the butter to a cream; in the sugar and arrowroot gradually, at the beating the whisk the whites of the eggs to a stiff froth; add to the other ingredients, and beat well for

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MRS.

portek's xew cook-book. tTventy minutes; put in whichever of the above flavorings may be preferred; pour the cake into a buttered mould or tin, and bake it in a moderate oven from one to one and a half hours. TM^ is a genuine Scotch recipe. OXFORD CAKE.

One pound of flour, a dessertspoonful of breadpowder, one Qgg and half a pint of cream, half a teaspoonful of suet, two teaspoonsful of loaf sugar; rub the dry ingredients well together, then brisklv mix in first the cream and then the egg; bake quickly on buttered If yeast be preferred, the milk should be a little warmed and strained through the veast as for bread; add the ess: last:

let the douo:h to; then bake half an hour in a quicJ: oven. CORN-STARCH DAINTIES. The whites of twelve eggs, three cupsful each of sugar, one cupful each of corn-starch, milk and butter, one teaspoonful of soda and two of tartar; to and in a pan in a moderate Ice or not to

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CHINESE CAKES.

yolks of six eggs well, and to each yolk add a tablespoonful of sugar and one tableof and any flavoring preferred; drop them on a hot pan well greased, and bake in a quich oven; make them small.

They look pretty with other kind of cake, and are very nice. WHITE CAKE.

Cupful of butter, two cupsful of sugar, three (heaped) of one cupful of sweet milk, whites of six eggs, one teaspoonful of yeast powder; make a loaf, which bake about an hour. In connection with this it will be found advantageous to make SPONGE CAKE.

One of the very nicest of made), and one of the most difficult to make just right; the absence of butter makes it the more difficult to avoid the leathery toughness so often met with in what is popularly miscalled Sponge Cake. The first of the following recipes is preferable if you can get the knack of following it successfully; the second will be available if you cannot make the first suit you:

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Sift half a pound of flour (arrowroot is still in a shallow pan; very thick, light and smooth; you need not separate the yolks and whites if you know the true way of adding the flour; beat a pound of powdered gradually (a little at a time) into the beaten eggs, and add the juice and grated rinds of one or two large lemons or oranges; lastly, stir in the flour or arrowroot; it is highly important that this be done slowly and lightly, not stirring to the bottom of the pan; have ready buttered either a turban mould or small; put the mixture in, grate powdered sugar profusely over the surface to give it a gloss like a very thin crust, and set it immediately into a brisk The small cakes are called Naples biscuits, and require no icing.

A turban cake may be iced plain, without ornament.

A light sponge cake, when will cut down rough and coarse-grained, and it is desirable it so.

Be especially careful in the baking.

as except you separate the whites and yolks of the eggs, beating the whites to a stiff froth; the sugar and lemon with the yolks, add the and the or arrowroot.

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LADY FINGERS Are mixed in the same manner and same ingredients as the best sponge cake. the mixture is finished, form the cakes by shaping the a teaspoon upon sheets of white paper slightly damped, forming them double ovals joined in the centre. Sift powdered sugar over them, and bake them in a quich oven till slightly brown; when cool, take them papers; they are sometimes iced. ALMOND SPONGE CAKE. The addition of almonds makes this cake very superior to the usual sponge a pound of fine flour or arrowroot; blanch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when the are all ofP, wash the in (mixing the and bitter), and wipe them dry; to a fine smooth paste (one at a time), adding, as you proceed, rose-water, to oiling; set in a cool place; beat twelve eggs till very smooth and thick, and then beat into them gradually of powdered loaf sugar in turn

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MES. porter's >'ew cook-book. with the pounded almonds; lastly, add the stirrino:

it round slowlv and li^htlv on the surface of the mixture, as in common sponge cake ready buttered a deep square pan; put the mixture carefully into it, set the oven, and bake thorouo'hlv done and risen very hieh: when cool, it with plain white icing flavored with rosewater, or with almond icing. With sweet almonds always use a small portion of bitter; without them, sweet almonds have little or no taste, though they add to the richness of the cake. SPONGE CAKE.

We add two methods, said bv a competent lady to produce very fine cake:

Six eo:o;s, same weight of sugar, half weight of flour, half a lemon squeezed in. the whole of the lemon-skin; the yellow to a the sugar; when beaten, add the white (which must be very light), then put in the juice and grating, last flour, a teaspoonful of sak. ^2^2.^, half a pound of sugar, six ounces of flour, leaving out two tablespoonsful; whites of the eggs to a froth; add the sugar and unbeaten yolks alternately, leaving out one yolk; add flour last.

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MERINGUE CAKE.

Make a light sponge cake (of twelve eggs, one pound of sugar, one lemon and three-quarters of a pound of flour), and divide the batter into three parts, and bake in three separate pans; put a thick layer of marmalade or preserves on the top of the; take the whites of nine eggs and two pounds of best refined powdered white sugar, and beat the eggs very light; add the sugar, and beat both until they can stand alone; add a little extract of lemon or vanilla to flavor it; put this on the marmalade cake; place it in an oven just warm enough to dry it (so as to harden it in about ten minutes), and let it be a very light brown. ROLL CAKE.

a sponge in the usual way and the batter, and bake it in a broad square pan; trim the edges when done, and put on the fruit, and roll it up while it is hot (as you would a roll-dumpling), and have your dish inverted and well greased with to keep the cake from sticking.

These cakes should not be iced, but prettily ornamented. The marmalade of green is the nicest fruit used, as it retains its color and flavor so well.

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MKs. porter's xew cook-book. LITTLE PLUMS.

Half a pound of sugar and a quarter pound of butter beaten to a smooth cream; add three wellbeaten eesfs. one pound of flour, four ounces each of seedless raisins and currants, half a teaspoonful of bakins:

in water, and milk to make a stiff paste; dredge flour on tins, drop the paste on in small drops, and bake in a quicJ: oven. CAROLINA PLUM CAKE.

Mix two quarts of flour with a pound of sifted sugar, three pounds of currants, half a pound of raisins, stoned and chopped, quarter of an ounce of mace and cloves, a grated nutmeg, the peel of a lemon cut fine; melt two pounds of butter in a and a but not hot; the whites and yolks of twelve eggs beaten apart, and a pint of good; beat them together a full hour; put in plenty of citron and lemon butter yotir hoop or pans, and bake. GOOD PLUM CAKE.

Ax equal weight of butter and flour, quarter of a of cut peels and citrons, double the weight of butter in ctirrants, the grating of three

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lemons and half a nutmeg, half an ounce of pudding one glass of brandy, and the same of eggs as the weight in as for cake; put in chopped sweet almonds; paper and butter a hoop, bottom and; put in your mixtures; bake in a slow oven; take off the hoop when done, but not the paper. FINE ALMOND CAKE. Blanch, dry and pound to a paste half a pound of fresh sweet almonds, with two ounces of bitter; mix with them a few drops of to prevent oiling; add ten fresh eggs as in gradually a of dry half a pound of softened (not hot) all together slowly and thoroughly, and add the rind sound lemons; bake an and a in a steady oven, and ice or not to taste. CURRANT JUMBLES. One pound each of flour and powdered sugar, half a pound each of butter and currants, eight eggs, brandy to taste; bake on tins.

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WHITE MOUNTAIN CAKE. OxE pound of flour, one ^^ound of sugar, half a pound of butter, six eggs, one cupful of milk, one small teaspoonful of saleratus dissolved in the milk; like jelly cake, four in number; frost the first cake on top, lay on another and frost in manner, and in like manner the other two all are done, even the edges with a knife and frost the sides, and the '' White Mountain '' is finished. Frosttxg eor the White Mouxtaix Cake. of e2:2:s thick with refined suo-ar; eo;o;s to a standins; and add the sugar and juice of one lemon put the cake by the to harden the frosting.

The White Mountain is very nice indeed, particularly for weddings or parties. CHARLESTON CAKE. Oxe cupful of butter, one cupful of sweet milk, two of cotiee sugar, three teaof soda, one and a half teaspoonsful of cream of tartar, flour to make as stift' as cup cake. This will make two loaves of cake, or one loaf of cake and put the remainder in two round tin

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plates, and you for a Washington pie, with a of any kind put between them.

JUMBLES.

Six eggs, half a pound of sugar, two cupsful of butter, one pint of sweet milk, flour to make stiff dough and a little saleratus; roll, and cut with a cake-cutter, sift sugar over, and bake in a quick COCOANUT JUMBLES.

Geate one large cocoanut; rub half a pound of butter with half a pound of sugar, one pound of flour, and wet eggs, beaten, and a little rose-water; add by degrees the nut, so as to make a stiff dough; bake in a qidek oven from five to ten minutes. CONFEDERATE BRANDY JUMBLES. One pound of flour rubbed with a quarter of a of butter, one pound of sugar beaten with rose-water, brandy and; bake on tins.

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RICE JUMBLES. beateu in quarter of a pound of butter and half a pound of ground; to; on tins. A little grated nutmeg will improve this. GERMAN ALMOND PUFFS. of of almonds beaten very fine, vrith rose-water, six e^o's well beaten, leaving out two of the whites, two of two of a nutmes: and six of all well mixed with a pint of; in patty-pans; up with wine sauce. BACHELOR'S CAKE. OxE of of of or lard, four wineglasses of milk, half of Sultana quarter of a pound of currants, the same of candied peel, quarter of a nutmeg, two of ground ginger, one of cinnamon and one of carbonate; mix well tos^ether, and bake slowlv for an hour and a

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ANCIENT MAIDEN'S CAKE.

Quarter of a pound each of fresh sweet butter and pulverized loaf sugar these together; a few drops of extract of lemon, of vanilla, of rose, of peach or other flavor to taste, the whites of five eggs beaten as light as possible, and lastly quarter of a pound of flour gently stirred in; bake in scalloped pans; if the A. M.'s matrimonial prospects are good, frost or ice with icing of proper otherwise serve plain.

INTRODUCTION CAKE.

Twelve eggs, one pound of sugar., three-quarters of a pound of flour, three tablespoonsful of water; separate the eggs, beat the yolks, sugar and water until very thick and; then whisk the whites until stiff and dry, which stir in lightly with the flour, half of each at a time; line your pan with white paper, put in the batter, and bake in a moderate oven.

ACQUAINTANCESHIP CAKES.

Two and a half pounds of unbolted flour, half a pound of butter, one quarter of a pound of sugar, one of saleratus; rub the

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*J38 MKs.

portee's >'ew cook-book. flour and other in2:redient5 tosetlier and mix with as will make a dough; well, make it into round cakes, and pat them flat the hand; wash them thin molasses and water, and bake in a moderate oven. QUIZ CAKE.

Theee eggs, half a cupful of butter, one cupful each oi sugar and sweet milk, two cupsful of flour, one teaspoonful of soda, two teaspoonsful of cream of tartar, and spice to taste. SWEET DROPS.

0>'E of milk, two eggs, three ounces of one (or more to tastej of rye meal, flour or arrowroot, to make batter, one teaof two of drop on buttered tins, and bake briskly till slightly colored. FLIRTATION CAKES. of sugar and butter, five of milk, live cupsful of flour, to raisins, currants, spice, salt in small scalloped tins; grate cocoanut over them, and sift fine sugar on them.

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LOVE CAKES.

One pound of pulverized sugar, the whites of of one ounce of bitter almonds; mix the almonds, blanch and pound them quite beat the eggs very dry, and add the sugar gradually, a teaspoonful at a time, until all is added; then stir in the almonds lightly, put parts on white paper with a teaspoon, about an inch apart, and in a slow oven.

Be very careful in the baking; they should not darken.

KISSES.

of four beaten very light; mix with the froth enough fine sifted sugar to make it very stiff; drop on paper in drops half the you want the cakes, and bake in a very slow oven; take them off of the paper and put together twoand-two; recipe will yield a fair-sized cakebasketful.

It adds much to beauty when served up to tint half of them pale pink, and unite white and pink.

RIVAL CAKE.

Two cupsful of sugar, four eggs, one cupful of melted butter, two and a half cupsful of milk and

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MRS.

a batter,, two teaspoonsful of cream of tartar and one teasjDOonful of soda; half to three-quarters of an hour. JEALOUSY PUFFS. Two cupsful- of sugar, one cupful each of butter and sweet cream, three cupsful of flour, three eggs, one teaspoonful of soda, two teaspoonsful of cream of tartar, and flavor to taste; bake quickly. LOVE CAKES, No.

2, e2:2:s. five ounces each of susar and flour, rose-water; or flavor to; drop on papered tin, and sugar on them lightly and in a doic oven. ENGAGEMENT CAKIE.

oi and eight eggs, eight ounces of flour, small cupful of sweet cream, one teaspoonful of saleratus, and flavor with rose-water and nutmeg, or to taste. WEDDING CAKE.

Four pounds of flour, three pounds of sugar, four pounds of currants.

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two pounds of raisins, twenty eggs, half a pint of brandy or lemon brandy, one ounce of mace, three nutmegs. A little molasses makes it dark-colored, is desirable.

Half a pound of citron improves it, but it is not necessary.

To be baked two hours and a half or three hours. An excellent VERY RICH WEDDING CAKE.

Take four pounds of fine flour, four pounds of fresh butter; sift two pounds of powdered sugar, and grate to it quarter of an ounce of nutmeg; break eight eggs (yolks and whites separately) for each pound of flour; wash and pick four pounds of currants, and dry them before the; crush the butter between the hands until it is reduced to a cream, then beat it up with the sugar for fifteen minutes; beat the whites of the to a froth, and mix with butter and sugar; the yolks half an hour, and mix them in; put in the flour and nutmeg, and beat it up; pour in a pint of brandy, and add a quantity to taste of citron cut in strips; pour it into the baking-tin, and when it has risen and browned, cover with paper, lest it should burn.

Great care must be taken in baking this cake to have the oven of the proper heat. Q

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MRS.

THE LITTLE FOLKS' JOYS. OxE cupful of white sugar, one of sour cream, one eggy two eupsful of flour, half a teaspoonful of soda, and flavor to taste; bake about:

nicest eaten fresh and warm. SILVER CAKE.

Two teacupsful of white sugar, three-fourths of a cupful of butter, one cupful of sweet milk, four eupsful of flour, whites of six eggs beaten to a stiff froth, one teaspoonful of soda, two teaspoonsful of cream of tartar; flavor with vanilla, rose, nutmeg or lemon; rub sugar and to a cream, and add the other ingredients; in a quick oven; may be iced.

DRIED APPLE CAKE.

two eupsful of stew just enough to cut easily; chop about as fine as raisins, and boil them in two eupsful of molasses till preserved through; drain off the molasses for the cake; then add two eggs, one cupful of butter, one cupful of sour milk, two of soda, four eupsful of flour, spices of all kinds; add the apple the last thing.

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GOLD CAKE.

Two teacupsful of white sugar, three-fourths of cupful of butter stirred to a cream, two cupsful of flour, yolks of six (or eight) eggs, half a teaspoonful of soda dissolved in half a cupful of milk, one teaspoonful of cream of tartar; bake in a moderate; may be iced.

DRIED APPLE CAKE, No.

Two and a half cupsful of dried apples stewed; add a cupful of sugar, and stew for a few minutes; chop the mixture fine, and add half a cupful of cold strong cofiee, a cupful of sugar, two eggs, half a cupful of butter, one teaspoonful of soda, and nutmeg, cinnamon, etc., to taste. YANKEE FRUIT CAKE.—UNRIVALED.

Three-quarters of a pound of butter, threequarters of a pound of sugar, three-quarters of a pound of flour, eight eggs, one gill of cream, one teaspoonful of cinnamon and nutmeg mixed, half a gill of brandy, one pound of currants (washed, dried and picked), one pound of (seeded and chopped); butter, sugar and until very light, then stir in the cream and one-

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MRS.

porter's ^'EW cook-book. fourth of the flour:

whisk the eo-o-s which add bv decrees, then the remainder of the flour, half at a; lastly, the; all; and pan white paper, and bake in a moderate oven. GREEN APPLE C AKES—FINE. OxE pound of flour, half a pound of sugar, two eggs, a little salt and one yeast powder; grate six large apples and rub them well into the other ingredients; add milk suflicient to make a dough, cut into thin cakes, and bake quickly. FRUIT CAKE.

Five cu^Dsful of flour, two cujDsful of sugar, two cupsful of butter, one cupful of liquid (about equal quantities of brandy, milk and molasses), four eggs, two pounds of raisins, citron, currants if you choose, one teaspoonful of saleratus, S23ice to taste, cloves, cinnamon or nutmeg. FARMER'S FRUIT LOAF. Soak three cupsful of dried apples over-night in cold water enough to swell them; chop them

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morning, and put them on the fire with three cups of add a cupful of nice raisins (seedless, if possible), and stew a few moments cold, add three cupsful of flour, one cupful of butter, three eggs and a teaspoonful of soda; bake in a steady oven. This will make two good-sized pansful of splendid; the apples will cook citron, and deliciously.

Haisins may be omitted; also spices to taste may be added. is not a dear, but a delicious, cake.

FRUIT LOAF.

Take one pound of flour, nine eggs, one pound of butter, one cupful of molasses, one pound of brown sugar, three pounds of currants, one pound of citron, three pounds of raisins, half a pound of flour rubbed in with the fruit, mace and nutmeg. POUND CAKE.

One pound each of sugar and butter, ten eggs, one nutmeg grated, twenty ounces of flour, one wineglassful of rose-water; the butter and it some, and add by degrees the ingredients named; the rose-water, lastly

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MEs. portek's xew cook-book. this now very smooth, put in half a teaspoonful of soda and one teaspoonful of tartar, the latter dry in a '' Turk's turban," to secure lightness.

Baking is a nice point; the oven must be warm, and getting warmer, not hot to be cooled; if the latter, the cake is sure to be heavy—browning rapidly prevents the inner part rising. CONFEDERATE FRUIT CAKJS.

Two of and molasses, one pint of dried fruit parboiled and fine chopped, one of lard and a small of soda dissolved in half a wineglassful of vinegar. CITRON POUND CAKE.

One full pound each of butter and one scant pound of flour, ten eggs (eleven, if small), one large spoonful each of rose-water and brandy, one nutmeg grated, one pound of citron: wash the citron in warm water, dry it on a towel, cut in thin p)ieces, then chop it very fine; put ingredients together as in " Pound cake;" add the fruit last; your pan put in the it smooth with a knife and bake in a moderate oven.

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A VERY FINE POUND CAKE.

One pound and a quarter of butter, one pound of sugar, one pound of flour, ten eggs, one nutmeg grated, one glassful of brandy and wine mixed; beat tbe butter and sugar light; then by degrees add the wine, brandy, nutmeg and one-fourth of the flour; whisk the eggs until very thick, which stir in the butter and sugar gradually, then add the remaining flour, one-third at a time all well together; line your pan with white paper, put in the batter, smoothe the top with a knife and in a moderate oven about two hours and a SPICE POUND CAKE.

Half a pound of butter, half a pound of sugar, six eggs, one pound of flour, one tablespoonful of cinnamon, two tablespoonsful of ginger, four teacupsful of molasses, one tablespoonful of saleratus; stir the butter and sugar to a cream; beat the eggs very light and add to it, after which put spice, molasses and in rotation, stirring the mixture all the time; beat the whole well before adding the and but afterward; paper the pans before you put in the mixture, and bake in a very moderate oven.

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201S.

poeter's new cook-book:. QUEEN CAKE. OxE pound each of butter and sugar, fourteen ounces of flour, ten e2:2:s. one nutmes: scrated, two tablespoon sful each of wine and brandy; su2;ar until verv lio-ht, to which add the wine and spice, with one-fourth; whisk the eggs until thick, and add half at a time with the remainder of the flour:

after beatins: all well together, let the batter remain a short time in a cool place; then fill your pans rather more than full, and bake in a quick The brandy may be omitted. Ice when cool. ORANGE a precisely as for queen odIv omit the wine and brandv, and substitute the yellow rind and the of ripe oranges, stirred in turn with the ees: and:

the icins; with orange LEMON CAKE Is as substittiting for the oranges the grated rind and iuice of three lemons. To give a taste, less lemon is required than orange.

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A PLAIN JELLY CAKE.

One cupful each of sugar and flour, three eggs, half a teaspoonful of soda; bake, and while warm spread jelly between layers. A RICH JELLY CAKE May be made with trouble by baking some of your batter when you make pound cake in cakes on a griddle, and while warm spreading jelly between layers of these. ALMOND CUSTARD CAKE.

Four eggs beaten separately, four tablespoon sful sugar, twelve of sweet and four ounces of bitter almonds blanched and cut fine, a pint of sour cream, flavor to; the egg-whites last; mix as thick as sponge-cake; put layers of jelly between as in BRUNSWICK JELLY CAKES. Stir together half a pound of powdered white sugar and half a pound of fresh butter till perfectly light; beat the yolks of three eggs till very thick and smooth; sift three-quarters of a pound

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of flour and pour it into the beaten eggs with the; add a of mixed (nutmeg, mace and cinnamon) and half a glass of rose-water; the whole well, and lay it on your paste-board, which must first be sprinkled with; find it so moist as to be unmanageable, throw in a little more flour the dough into a sheet about half an inch and cut it out in round cakes with the edge of a tumbler; in pans and about five or six minutes cold, spread over the surface of each cake a liquor of fruit-jelly or marmalade; then beat the whites of three or four it stands alone the froth, by degrees, a sufficiency of powdered to make it as thick as icing; flavor with a few drops of strong essence of lemon, and with a spoon heap it up on each cake, making it high in the centre; put the cakes into a coal oven, and as soon as the tops are colored of a pale brown, take them out. These cakes are delicious. LEMON PUFFS. of finely-powdered and mix it the of two lemons;

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the white of an egg to a complete froth it to the lemon and sugar and beat the whole for; then well beat three more eggs and grate the outside rind very fine from the peel of the two lemons you have used the juice of; add this and the eggs to the previous mixture, and well mix the sprinkle some finely-powdered sugar on a sheet of writing-paper and drop the mixture upon it; a moderate oven will bake them in a few minutes.

COCOANUT POUND CAKE.

Three cupsful of flour, one two cupsful of sugar, one cupful of milk, whites of six eggs, half a teaspoonful of soda and one teaspoonful of cream of tartar; when these are thoroughly mixed, grate in about two-thirds of a small cocoanut; bake briskly.

RICE POUND CAKE.

One pound each of butter and powdered loaf sugar, twelve ounces of flour, eight ounces of rice flour, twelve eggs; mix as for Italian Bread (page 176).

The following ingredients may be added, to: two pounds of currants, twelve ounces

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MES. porter's new cook-booe:. of lemon or orange peel, one grated nutmeg and a little pounded mace; bake in a papered hoop, not too fast.

SODA JELLY CAKE.

OxE cupful of rich STveet cream, two cupsful of sugar, two eggs, half a of soda, one of cream of tartar sifted in the flour; make as stiff as batter cakes and bake immediately; spread jelly in layers. JELLY ROLL.

To three well-beaten eggs add one cupful of powdered sugar and one cupful of flour; stir well, and add one teaspoonful of cream of tartar, half a of in teaspoonsful of water; bake in two pie-pans as evenly as; have ready a towel, and as soon as done, turn the cake on it, bottom side up, then spread evenly with jelly, roll up quickly and wrap closely in the towel. GERMAN CITRON-ALMOND CAKES. Beat up four eggs; beat into them half a pound of butter melted until it becomes liquid, one pint

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and a half of warm milk and one teaeupful of; stir in as much flour as will make the mixture stiff, then tie it loosely in a cloth, put it into a pail of water and leave it there it rises to the top; take the dough out of the cloth, mix with it three-quarters of a pound of sugar, the same of raisins, chopped lemon-peel, citron and almonds, and it into cakes two inches across; on tins.

SIX-MONTHS' CAKE.

Four eggs, five cupsful of flour, two cupsful of sugar, one cupful of molasses, one and a half cupsful of butter, one cupful of sweet milk, one pound of seeded raisins, one teaspoonful of saleratus, one teaspoonful each of cloves, cinnamon and allspice.

This cake keeps well six months. LOGSDON CAKE.

a quantity of light dough the size of a small bowl; add two eggs, one cupful of sugar, half a pint of milk, butter and lard the size of a walnut, one teaspoonful of soda or baking powder; mix well together and flavor with essence of lemon; bake one hour.

This cake is cheap and delicious.

Try it.

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MRS. poetee's xew cook-book. SORGHUM CAKE. Three cupsful of flour, one cupful each of butter (or lard) and sorghum, four eggs, half a teaspoouful of soda, spice to taste. IMITATION POUND CAEIB.

OxE pound of and a of six eggs, two of cream of tartar sifted in the flour, one teaspoonful of soda dissolved in half a teacupful of cream or buttermilk:

season and to is scarcely inferior to except it does not keep so vrell.

BUTTERMILK CAKE. OxE cupful of butter, two cupsful of buttermilk, three cupsful of sugar, five of flour, four eggs, soda enough to sweeten the buttermilk. BLUEBERRY CAKE. OxE pint of rich milk, one cupful of sugar, one quart of berries, half a cupful of butter, three eggs, two of molasses, two each of cream of tartar and saleratus.

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PLAIN LOAF CAKE.

Thkee cupsful of 3^east, three and a half cupsful of sugar, two cupsful of butter, one cupful of sour milk, four eggs; stir the butter, sugar and together, and add two teaspoonsful of soda, nutmeg, cinnamon and raisins. HUME CUP CAKE.

Three eggs, five cupsful of flour, three cupsful of sugar, one cupful of sour milk, one cupful of butter, one teaspoonful of saleratus; flavor to taste.

CUP CAKE.

Half a cupful of butter and of sugar creamed together, five well-beaten eggs, one of in one of cream (or milk), six cupsful of flour, nutmeg, one teaspoonful of dry cream of tartar. NO-EGG CAKE.

One of one of nutmeg, one of milk, two of currants (or not), one teaspoonful of dry cream of tartar, half a teaspoonful of soda dissolved in milk, flour enough to make a batter.

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MRS.

portee's new cook-book. TIP-TOP CAKE.

Two cupsful of butter, one cupful of sugar, one of six THE SAME, IMPROVED.

Two cupsful of sugar, one cupful of butter, one cupful of milk, six eggs, a little lemon and cinnamon, and to make it of the consistency of pound cake.

SCOTCH SNAPS.

OxE pound of brown sugar, one pound of flour, of butter, two eggs, cinnamon; very thin and cut into shapes to suit, to bake. NE\^ HAVEN COMMENCEMENT CAKE. OxE pound each of sugar and flour, five twelve ounces of butter, one cupful of yeast, three nutmegs, two teaspoonsful of cinnamon; rise over; in the morning add one teaspoonful of soda, and chopped raisins and citron to taste; let it stand an hour, and bake; a little raspberry vinegar or melted currant jelly may be added with advantage; ice or not to taste.

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LOAF DUTCH CAKE.

One of one egg, sugar and salt to taste, half a teaspoonful of soda, of and, if desired, a butter and nutmeg; work very smooth, let it rise about half an hour, and bake as bread. PRINCE GEORGE CAKE. Two eggs, two cupsful of sugar, half a cupful of butter, one cupful of sweet milk, three cupsful of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda and one teaspoonful of essence of.lemon.

ALMOND MACAROONS. Half a pound of sweet almonds, half a pound of fine white sugar, the whites of two eggs; blanch the almonds and pound them to a paste; add to them the sugar and the eggs after they have been to a; work the whole well together with the back of a spoon the preparation in your hands in balls about the size of a lay them on a sheet of at an apart; in a a

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-oS MRS.

ORANGE-FLOWER MACAROONS. Two pounds of powdered loaf sugar, whites of seven eggs, two ounces of orange blossoms; treat and bake as preceding. SHREWSBURY CAKES. Take quarter of a pound of butter well worked; mix it with one pound of brown sugar, one egg beaten, as much as will make it it, then cut with a tin mould, and bake the cakes in a.slow oven. AUGUSTA CREAM CAKE. OxE cupful of white sugar, two-thirds of a cupful milk, one and two-thirds cupsful of flour, one egg, one tablespoonful of melted butter, one teaspoonful of soda, two teaspoonsful of cream of tartar; bake in three cake tins. PRINCESS CAKES. a pound each of sugar, one of six one of caraway seed, one tea-

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of soda, quarter of a pound of raisins; add water to form a batter, drop pans, and bake until done. ICE CREAM CAKES.

Half a of milk and butter, one cupful of sugar, two cupsful of flour, three eggs beaten, whites and yolks separately, one teaspoonful of cream of tartar, half a teaspoonful of soda, and flavor with vanilla. TIPSY CAKE.

Cut a small cake in basin and pour some wine and a little rum over; let soak for a few hours; put a serve with some It may be decorated a few blanched almonds or whipped cream and fruit.

These may be made with small sponge cake by soaking them in some wine in which currant jelly has been dissolved; take twelve of them stale, soak well, put in a dish, cover with jam or jelly, and thus make layers, decorating the top with cut preserved fruit; dish with custard or whipped cream.

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MRS.

porter's xenv cook-book. NORFOLK CAKES. OxE of two of brown sugar, one cupful of sour milk or cream, three and a half cupsful of flour, four teas^DOonful of saleratu-.

and one glassful of brandy; bake in small seal-shells. COFFEE CAKES. Five cupsful of flour, one cupful of butter, one cupful of coffee prepared as for the table, one cupful of molasses, one cupful of sugar, one cupful of raisins, one teaspoonful of soda; spice with cloves and cinnamon. IMPROVED JUMBLES. OxE pound each of butter and sugar, one and a half pounds of flour; put by a little of the sugar to roll them in:

eo:2:s well, add a little; this must be made a soft dough; do not it on the pasteboard, but off of dough the of a walnut and make rings; on to bake an apart, as it rises and spreads; bake in a moderate These jumbles are very delicate, will keep a long time, and are a decided improvement on the old sorts.

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NO-EGG CREAM CAKES. Four cupsful of flour, three cupsful of sugar, one cupful of butter, two cupsful of sour cream, three teaspoonsful of saleratus dissolved in a little cold water, half a grated nutmeg and a teaspoonful of essence of lemon. CIDER CAKE.

One teacupful of teacupsful of sugar, two teacupsful of flour, one teaspoonful of in two of water, one nutmeg and half a teacupful; mix, and add one teacupful of cider and four more teacupsful of flour.

VERY CHOICE WAFERS. One pint of cream, half a pound of flour, half a pound of sugar; stir the cream into the flour by degrees until perfectly smooth; as many bitter almonds pounded to a as will it; if too thick, add a more cream; the batter must be very thin irons and grease them them a light brown, and roll them as soon as they are taken out of the irons.

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JEFFERSON CAKES.

Four eggs, one cupful of butter, two cupsful of sugar, one cupful of sweet milk, five cupsful of flour, two teaspoonsful of cream of tartar, one teaspoonful of soda in cups, and ice in fancy figures.

WAFERS.

of of of a pound of butter, half a pound of flour, the white of one egg, half a teacupful of milk, saltspoonful of cinnamon; put the in the milk and warm it until the butter is melted; mix the sugar and flour together, add the white of an egg and cinnamon, then the butter and milk by degrees; make the wafer-tongs hot over a clear fire, rub the inside well with butter, then put in a spoonful of; close the tongs, put them the turn frequently, and when done, roll quickly. PIONEER CAKE.

Three cupsful of sugar, one cupful of butter, six cupsful of flour, six eggs, two teaspoonsful of cream of tartar, one teaspoonful of soda, one pound of dried cherries and spice to taste.

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SPANISH BUNS.

Two pounds of flour, one pound of butter, one pound of sugar, one gill of yeast, two tablespoonsful of rose-water, one tablespoonful of wine, four one of cinnamon and nutmeg mixed; rub the butter, sugar and then add the sponge and other ingredients all well together with milk sufiicient batter that will just drop from the spoon; mix in the afternoon, and when the weather is cold, set them in a moderately warm place to rise; next morning stir them lightly; put in shallow tin pans, smooth them a knife, cover and set in a warm place to; bake in a moderate oven; ice them, or when cool, sift sugar over; cut into squares with a sharp knife. STAR CAKE.

One cupful and a half of sugar, one cupful of butter, two and a of flour, half a pound of raisins, half a cupful of milk, three eggs and one teaspoonful of soda; bake in a scolloped pan, and when arrange and pink candy on the top in shape of stars (or other shapes

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MRS.

FEDERAL CAKES.

Two pounds of flour, one pound of sugar, half a pound of butter, the yolks of two eggs, one and a lialf of a of; rub the and add all the the whole into a smooth dous^h: it out into thin sheets, cut the in the form of a diamond, and bake them on greased tins in a quich oven. WASHINGTON CAKE.

OxE 230und of butter, one pound of sugar, one pound and a quarter of flour, ten eggs, one gill of one vrineglassful of wine, one pound of raisins (seeded and choj^ped), one pound of currants (washed, dried and picked), one teaspoonful of cinnamon and cloves mixed, the scratino; of one nutmes:

; beat the butter and suoar lio:ht, to which add the cream, with one-fourth of the flour; whisk the e^ofs until thick, and stir in bv desrrees; mixing well, add the remainder of the flour, spice and wine alternatelv; beat all well t02:ether, then Stir in the fruit:

butter and paper your pan, put in the batter, spread it over smooth and bake in a moderate oven.

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VANILLA CAKES. Thkee-quaetees of a of pulverized the of six one-fourth of a vanilla bean pounded very fine; whisk the whites until stiff and dry; add the sugar gradually, one at a after which in the vanilla; then with a teaspoon place on paper in cakes the size of a macaroon, and a quarter of an apart each way; the paper on and bake in a moderate oven. They require to be delicately baked, and must not be removed from the paper until perfectly cold. MERVBLLS.

One cupful of butter, one cupful of sugar, three eggs, half a wineglassful of milk, one teaspoonful of saleratus, half a teaspoonful of cinnamon, enough flour to make a dough; beat the butter and sugar to a cream; whisk the eggs, and add them to it, also the milk, saleratus and cinnamon; put in as as a dough; it thin sheets; cut into narrow slips; twist and drop in boiling lard; out, and when sift sugar

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SEED CAKES.

Two pounds of flour, one pound of sugar, fourteen ounces of butter, one tablespoonful of caraway seed, half a pint of milk, two tablespoonsfal of saleratus: rub the butter, susar and then add all the other ino;redients: knead all well a smooth dough; it out thin, cut with a round cutter, place them on tills, and bake in a moderate The quantity of milk in as in all other hard cakes appears small, but after kneading it a little while will be found suflicient:

to add more would spoil LADY CAKE.

OxE pound and a quarter of butter, one pound and a quarter of sugar, one pound and a half of flour, the whites of twentv e2:o:s. half a o:ill of rosewater, one ounce of bitter almonds; beat the butter and sugar until very light, blanch and pound the to a paste, to which add the rose-water; the; it well, then whisk the whites stiff" and dry, add them by desirees alternately with the flour, until all is well beaten together in shallow pans or in deep ones, like pound cake, in a moderate oven.

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APEBS (A.

P.'S).

One pound and a half of flour, one pound of sugar, one pound of butter, one gill of milk; rub the and add the; stir the mixture with a knife or spoon into a dough it out, and work it until it becomes perfectly smooth; roll it into thin sheets, cut with cutter, place on tins, and bake them in a cool oven.

take a few minutes to knead all the a but, as the quantity of milk is quite sufficient, it would spoil them to add more. VERY RICH CITRON CAKE. of and citron, ten eggs, one scant wineglassful of brandy diluted with rose-water, one grated nutmeg; the butter, sugar and nutmeg until very in the brandy and one-fourth; whisk the eggs thoroughly and add alternately the remaining one-third at a; cut the citron thin and into very small pieces and stir into the mixture; beat all well together in a moderate oven. If desired this may be iced with lemon-flavored icingr.

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MES. poeter's xevt cook-book.

MERINGUES.

OxE pound of sugar, half a pound of butter, one pound of floui', the yolks of six eggs, one nutmeg, half a ^ineglassful of rose-water; beat the butter and sugar to a cream; whisk the until they become; 23ut the e2:£:s the:

lastlv. add the nutmes: and rose-water: mix the doueh well, flour Tour board, and roll it half an inch; cut it into cakes and put them into a shallow pan; do not let them touch five minutes in a quid: oven cool, lay on each a lump of currant jelly; then take the whites of six e^^s and whisk them until thev become perfectly dry and stifl:\: add to them gradually one pound of powdered sugar, so as to make an icing; with a spoon heap on each lump of jelly of this icing as will cover it; place the cakes in a cool oven until the icing becomes firm and of a pale-brown color. COLU^IBIA CAKE.

Two cupsful of sugar, two cupsful of flour, six ^c^r^--* y^'^^^ ^^<^ YmA of two lemons, two saltspoonsful of cream of tartar; four saltspoonsful of soda dissolved in two large spoonsful of warm water, to be put in at the last; bake in two loaves.

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BURGESS CAKES.

Half a pound of butter, half a pound of sugar, one pound of flour, three eggs, one tablespoonful of brandy, one teaspoonful of cinnamon and nutmeg mixed, of currants the butter, sugar, spice and brandy until light; whisk the eggs thick and add alternately with the flour; then stir in the currants; with a teaspoon put them on tins slightly buttered; they should be rather larger than macaroon ROCK CAKES.

Thkee-quarteks of a pound of sweet almonds, blanched and cut into small pieces, one pound of pulverized sugar, the whites of five eggs; dry, then add the sugar very gradually, a at a time; when in the almonds, place the mixture on white paper with a teaspoon, in conical shapes paper on tins, and bake in a cool oven until they can be removed from the paper without breaking. SWISS CAKES.

One pound each of butter and sugar, one pound and three-quarters of flour, nine eggs, two

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MEs.

poktzk's >'zw cook-book. of rose-water; the and rose-water until verv li^ht: add one-fourth of the dour: whisk the esfs^s until verv thick and in eraduallv.

mixino:

all: add the remainder of the flour, one-third at a time; beat all in a moderatt:

cool, ice, and the icing is dry raark it into squares, and asain dia^onallv. with a knife. THE GALETTE.

is a favorite in France; it may be made rich or plain by varying the allowance and bv usine or oniittins: e^s-volks. of flour and twelve ounces of butter rubbed well together, salt to taste, the volks or three escrs. a small cupful of sweet rich cream, an ounce of sifted su2:ar, if desired: when thorou2:hlv thousfh lightly worked together, roll into a complete round, not quite an inch thick, score in small diamonds, brush over with esfcr-volk. and bake about an hour in a tolerably brisk ovt-n. JOLLIES.

FouK eggs, half a pound of sugar, four ounces of butter and; or

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orange-peel grated, or with mace and cinnamon to in small buttered patty-pans about ROOHBRS.—EXCEEDINGLY PINE.

Seven ounces of sweet and one of bitter almonds, six ounces of candied orange-peel, one ounce of citron or green ginger, two ounces of flour, twelve ounces of sugar, half a teaspoonful each of mace and cinnamon, whites of three large eggs; blanch, dry and chop very fine the almonds; mix with the orange-rind and citron (or ginger), and add the ingredients, beating the egg-whites as stiff as possible and putting them in last; roll the mixture into balls about a scant inch in diameter, and bake on paper about twenty minutes; should be quite crisp, but not highly colored. ICING.

This elegant finish is not difficult to apply; it is made by beating the whites of eggs to the stiffest froth and sifting this, little by little, fine powdered loaf sugar until it is quite thick; with essence of vanilla, or to taste; lay it on with a broad case-knife, and smooth with another knife

Page 282 See this page in the book

MRS. porter's ^'ew cook-book. dipped in water; set tlie iced cake in a cool oven, vrith the door open, or on the hearth under the oven, to dry.

If YOU wish to ornament with fio;ures or flowers, make wp rather more icing, keep about one-third out that on the cake is dried, then with a clean glass syringe apply it in such forms as you desire, and dry as before; what you keep out to ornament with may be tinted j)iiik with cochineal syrup, blue with indigo, yellow with saffron, green spinach syrup, and brown chocolate, purple cochineal syrup and indigo.

tinting is troublesome, but adds much to the beauty of the cake, though not to the quality. The icing may be handsomely ornamented, too, by putting on, when partially dry, rich-colored, ripe such as strawberries, red etc., or small confections (assorted colors). Sweet-scented leaves as well as rose-petals are sometimes used. If you desire to give the icing a frosted appearance all over or in spots, sprinkle it, when it is dry, very lightly, in very minute sprays, rose-water; or, prefer to it a highly jDolished, glossy appearance all or in spots, dilute a little icing and put on very gently when the first coat is quite dry.

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CHOCOLATE ICING. One cupful of milk, quarter of a pound of the best prepared chocolate, one cupful of powdered sugar, one teaspoonful of vanilla; scald the milk and chocolate, then add the sugar, etc.; pour the mixture on the well-beaten white of an egg; ice a large cake or pudding.

kinds may be made by substituting lemon, orange, nutmeg or any flavor desired. ALMOND ICING.

One pound of sweet almonds, with enough bitter to give flavor, and one pound of loaf sugar; until well mixed and very fine; put in a pan with the whites of ten eggs that have been previously well beaten; beat well together with a wooden spoon, and lay smoothly on the about an it is baked.

FROSTING.

For the white of one egg take nine heaping of white sugar and one teaspoonful of corn-starch the eggs to a stifl* froth, so that the plate can be turned upside down without the egg falling off; in the and the

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MEs. portee's ^'EW cook-book. starch slowly with a wooden simoon, ten or constantly; it fine sugar and grated cocoanut or other fruit, if desired, or grated nut-kernels; or assorted colors of confections add to beauty as well as To frost a common-sized cake one and one-half eggs will suffice. WHIPPED CREAM. A DELIGHTFUL drcssiug for some sorts of cake is made thus: One pint of rich cream, enough fine pulverized loaf sugar to thicken; stir it well; set it on till it warms; to and color if desired; let it cool and S23read on the SAUCE FOR CAKE. 0:sB milk, one egg, one teaspoonful of starch, one tablespoonful of flour, two tablespoonsful of sugar.

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Scarce anything can be unwholesome and deleterious than the tough, rancid or heavy compounds so frequently up under the tempting appellations of pies and pudding, and yet a little care in the selection of ingredients and in their manipulation will secure pastry that will prove not only palatable but nutritious. One fact must always be borne in mind—that inferior cannot be made superior comthough the finest ingredients may be ruined by careless or ignorant handling. making of pies, the preparation of the fruit, etc., is but a small part* of the work; the manufacture of light, sweet and moderately brittle or crust is the grand desideratum. Hence, the importance of attention to the recipes for making; even the already proficient pie and pudding maker will find it no disadvantage to study

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MRS.

tliem, and compare the processes given with those she has hitherto used. giving specific recipes, it not be amiss to make some suggestions of application:

1st. The best place to roll paste on is a marble slab, and the shape for the rolling-pin is straight, equally thick at ends and; avoid hard or heaw rollins: or kneadins:. 2d. Be careful to have materials cool— the burter and lard hard. 3d. Put the several ingredients together quicklv and handle as little as possible; slow mixing and contact with the hands or fingers have a tendency to make tough crust. 4th. Except in ptiff paste, lard and butter in about equal proportions make the best crust; made of butter alone is sure to be tough, and of lard alone, though tender, is white and insipid.

drip^^ings or the drippings of fresh pork in lieu of butter and lard make a very light and palatable crust, lighter and more tender than that made alone, much nicer tasted that made with alone, and or to that made and combined; never use mutton drippings in crust.

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5tli. Always roll from you; twice will answer for rolling out the paste, but each additional time, if rolled lightly, adds to its richness and lightness. 6th. Use very little salt and very; the latter, unless you want tough crust, pour in gradually, but a few drops at a time. 7th. Use plenty of flour on paste-board, to keep the paste from sticking. 8th.

Pastry, except "raised" crust, should not stand' a minute after prepared before it is placed in the oven.

9th.

Special is requisite with the oven; the heat should have a body to it, and the fire be looked to lest it desert you; the oven should be quite brisk, but not sufficiently so to scorch the paste before it has had time to; if too slack, the paste will not at all, but look white and clammy, while the best paste has a tinge of yellow; if permitted to scorch or brown, it becomes rancid.

10th. The filling should be perfectly cool when put in, or it will make the bottom crust sodden. 11th. Always using it.

12th. In making juicy pies cut a slit in the top to let the steam escape; invert a very small cup

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MES. porter's xew cook-book. on the centre of the pie:

the extra juice will be drawn under the cup. 13th. For the puff pastes, always wash; unless it need not be washed for plainer pastes; the hard in warm weather, wash it in iced; then place it between the folds of a towel and put it on a large piece of ice; after remaining an hour, turn it over, that it may become equally hard all 14th. Use a cool knife in working paste. loth. Work the crust for one pie at a time. 16th. In winter, as soon as the is made, put it on a dish, cover with a cloth, and set it in a cold place until perfectly hard; by letting it remain two or three hours, it will puff much more if baked mixins;.

Be not to let it freeze. In summer, place it between the folds of a clean napkin and put it on a large flat of ice, which a thick to prevent the paste from getting the damp; turn over when it gets cold, so as to get it cold throughout. 17th. Always bake and jjuddings in tin plates; the paste bakes more thoroughly. 18th. To make pastry be entirely

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wholesome, mix one ounce of carbonate of soda with seven drachms of tartaric acid.

Put into a glass jar, with a closely-fitting lid, after having incorporated it fully.

It is then fit for use, and pie-crust not be made without it; use a teaspoonful to every two pounds of flour. sort of pastry is; if not eaten when just out of the oven, it should be warmed before served; it is more palatable, as well as more wholesome, warm; a very rich crust, especially that of mince pies, will keep good two or three weeks. PLAIN FAMILY PASTE. Two pounds of flour, half a pound each of butter and lard; work well, but lightly. Or, as some will prefer, take twelve ounces of butter and four of lard; this makes a very agreeable The amount of shortening may be doubled, if desired, or drippings (see 5th, under General Remarks'^ may be substituted for butter and lard. RAISED CRUST FOR PIES. of ounces of of good lively yeast, milk to form

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MES.

a doiieli: rub the in the flour, add the and yeast, and set it aside to; light, roll it out thin, and line your plates; the fruit, roll out the cover, place it over and set the in a quid: is very nice for those Tvho cannot eat rich paste. A GOOD PASTE FOR DUMPLINGS. To one pound of flour add a little as boiling water as will make it a stifl*; flour your pie-board, turn the dough out and vrork it lightly, then take a piece, roll it thin, and it is ready for the fruit. Dumplings covered vrith paste made in this way always be in cloths or nets, and will be found much dio^estible than when in the usual manner.

A PLAIN CRUST. OxE bowlful of lard, one bowlful (scant) of water, three bowlsful of flour; mix all well together, and roll out, using " patent flour " (if convenient). In the preparation of puddings baked in crust, the under part of the crust can be made by this method, and half a pound of richer paste used as an edge.

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POTATO PASTE.

moderate-sized; peel and mash them fine and smooth; put into a deep pan and mix well with a quart of flour and half a pint of lard, or with half a pint of beef dripping or the dripping of pork.

Having mixed the mashed potatoes, dripping and into a lump, roll it out into a thick sheet; sprinkle it with flour, and spread over it evenly a thin layer of dripping or lard; fold it again, and set it in a cool place till wanted.

It is good for meat pies and for boiled meat pudding, or any sort of dumplings.

GOOD, NOT RICH, PASTES. Very good crust for every-day family pies may be made by wetting up the flour with sour milk or cream sweetened with saleratus; a little butter may be used, if desired, although the crust will be more light without it.

Light wheat dough, with a little butter worked in, makes healthful upper crust for Very plain paste may be made by using a quarter of a pound of lard to every pound of flour. This, to be sure, will not be rich, but with a bit of dissolved sal-volatile and a skillful hand will

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MES. poeter's new cook-book. produce quite as palatable and more healtliful an article than tliat which is so often made of oily or rancid butter.

PUFF PASTE.

Theee-quaetees of a pound of butter to threeof a pound of flour; divide the butter into five or six ecj[ual parts; cut up two of these the in pour in a very little water at once, and stir with a knife it is stiff turn it out upon the board, it gently with the pin, dust on flour, roll it up; repeat this till you have mixed in the remaining pieces of butter; then roll it up, and it is ready for use; if these directions are carefully followed, and it is not spoiled in baking, it will rise to a nice thickness and appear in flakes and leaves, according to the number of times it is rolled out.

FINE PUFF PASTE.

THEEE-QrAETEES of 2L pouud of buttcr vrith a or quart of flour; dissolve a lump of salvolatile (easilv obtained at the druo:orist's) in a little cold water; divide the butter into four parts; rub one part into the flour, wet it up with a little cold water, adding the salts; next dredge the board

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HOW TO MAKE PASTEY. thick with flour, put upon it a second portion of the butter in very thin slices, dredge again thick with flour, roll it out once and lay it aside; thus proceed with the two remaining portions of butter. Turn out upon the board the paste or dough which was previously mixed, roll it out gently, lay upon it one of the butter sheets, dredge on a little flour, it up; it out again, lay upon it another butter sheet and proceed as before till all the butter is incorporated. This, if well baked, will ensure a beautiful puff paste, and is very easily, made after one trial, although the printed instructions may look complicated. PASTE SHELLS.

Take sufficient rich puff paste as in the two preceding recipes, roll very thin, cut to shape, and in a brisk oven in tin pans.

Baked carefully, free from damp fruit, the paste rises better. When cool, fill the shells with stewed with jelly or preserves, whipped to a stiff froth, with ripe raspberries or strawberries, or with sliced peaches.

This makes an exceedingly delicious dessert for dinner, and is equally palatable at supper. Raspberries,

Page 294 See this page in the book

2S4 MR?.

POETZF.'s XEW C'CKjK-BOOK. s:::^ firir::

-.1:^::

; es.

smothered ^ -1 _t:1 oieain. on the-r cannot be exEGG-PASTE SHELLS FOR TABTS. EuB Quaner::

:::u:i:l::

lurter into a pound c: ii-i:

; ui:l:~;:::le?poonsfiil c:;::':vdered loaf sugLir and the -^cll-bcG-ien yi-kvre.^ ~iiii a wooden spoon, and roll our Yerj thin;:;::

^er wntn tne ^e__-:-;:e:i ~:i::e:i an egg, and put instantly into a quick oven. This paste may be baked as shells or with finiit as tarts; in the latter case, sir: nne s _:: over the fimit before bakine.

SUET PASTE.

Rub half a ponnd::

-1:

eef-suet chopped very nne. but not melted, three-fonrths of a pound c:

iiii' and a teaspoonful of salt well together: put in just enough water stiff paste, work well and roll twice at leasr.

This paste is for fruit puddings and dumplings that are if well it be light and flaky, and the suet imperceptible. It is also excellent for meat -pies, baked or boiled.

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DRIED FRUIT the fruit and soak it over-night; next morning stew it until nearly done, and sweeten to The crust, both upper and under, should be rolled thin; a thick to a fruit pie is undesirable; the top crust should be cut large enough to hem over the under one; put in the fruit cold, with plenty of juice; prick the top the centre and hem the edges to keep in the juice:

to " hem," the top crust must be folded over and under the edge of the bottom lying between the pie dress the edge around with your thumb, and the pie is effectually "sealed.'' at once in a moderately hot oven, and bake quickly. GREEN APPLE PIE.

We will give two methods, ourselves preferring the first, though the second is unexceptionable:

1. Pare and core tart apples (sweet apples never make good sauce or; stew them gently to a stiff smooth sauce, which flavor to taste and pass through a sieve or colander; set it aside till; bake a shell and put in your cold sauce (don't be stingy with your sauce), and cover with whipped

Page 296 See this page in the book

or top-crust or leave it uncovered, sifting plenty of sugar and grating nutmeg over it.

core and slio'litlv, sweetenino; and flavorinsj; off as dry as possible and do not mash For crust, baking, etc., see directions for " Dried Fruit Pies.'' JELLY AND PRESERVED FRUIT PIES. Preserved fruit and jellies require no baking; hence, always bake a shell (see page 283) and put in the sweetmeats afterward; you can cover with whipped (see 274), or bake a topcrust shell; the former is preferable for delicacy. RHUBARB PIE.

the stalks, in a pipkin to stew with no more water than what adheres to them; done, mash them fine and put in a small cool, sweeten to; if liked, add a lemon-peel, cinnamon or; line your plate with thin crust, put in the filling, cover with crust, and bake in a quick oven; sugar over it when served.

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PEACH PIE.

Bake ricli shells about two-thirds done; if your are fully ripe, cut them into halves or quarters, put in the shell, sweeten and to taste, cover or not as you choose, and finish baking in a quich oven; if the peaches are ripe but not soft, it will improve the flavor to sugar them down some hours before you wish to use them; if not ripe, they should be You can make a delightful pie or tart by omitting top -crust and substituting for it a covering of whipped (see page 274).

STRAWBERRY OR RASPBERRY PIE Must be made just as directed above for ripe peaches, except that berries must not be cut. REAL CHEESECAKE.

Four ounces of rich (not strong or old) cheese cut into small pieces and beaten (a little at a time) to the consistency of butter; add equal weight of butter, mixing the two thoroughly; add gradually five eggs beaten stiff and smooth; line pan on bottom and sides with paste (puff is fill with the mixture, grate nutmeg over the

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2S8 MEs.

surface, and bake not too fast.

wish it sweet, put in white sugar before you mix:

also add spices to taste. BRAXDY-T^IXE CHEESECAKE. Hale a pound each of butter and sugar, eight eggs, one pint of milk, quarter of a pound of currants, fotir ounces of bread, one tablespoonful each of brandy, wine and rose-water, one small nutmeg grated, half a teaspoonful of cinnamon; milk on to:

beat up stir into it it is a thick curd, take it off, and when cool, mash it very line; crumb the bread and mix the curd:

the and su2:ar to a; add the curd and bread to it; then whisk the other four eggs thick and light, and pour them into the mixture:

then add o-raduallv the brandv, rose-water and spice, and lastly the currants; line square tin pan, put in the filling, and bake in a quid: oven. EGG-COCOAXUT CHEESECAKE. hard-boiled rubbed a sieve (while hot), half of butter, half a pound of pounded loaf sugar, half a pound of cur-

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rants and a little nutmeg; brandy may be added, "which flavors them nicely, or, if preferred, a little essence of lemon or almond. RICE OHEBSBCAKB.

Quarter of a pound of butter, two ounces of ground and; mix well with sifted sugar to taste; when add the rind and juice of one lemon and two eggs well; this will keep a month in a cool place. LEMON CHEESECAKE. Three ounces of butter, half a pound of loaf sugar, three eggs, leaving out the whites of two, the grated rind and of one large lemon; it till the sugar is dissolved and it becomes the consistency of honey; line the pan with egg(page 284), put in the above mixture, and bake in a quich oven. CREAM CHEESECAKE.—VERY DELICIOUS. One of the of; in either following two ways:

1. One dozen or so of bitter

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almonds pounded and boiled in just enough milk; or, 2. The juice and grated outside rind of a large or orange well mixed with four ounces of powdered loaf sugar; mix the flavoring through the cream and egg-whites, line your pan with eggor puff paste, put in the mixture, sift fine sugar over, and bake in a quick PIE.

Boil three pints of milk and let it cool; add three well-beaten eggs, two tablespoonsful of sugar and a little; flavor with vanilla or rose; your pie-j)late with paste, put in the custard, and bake till it is nearly firm. It is an excellent plan to set your lined plate in the oven till it begins to bake before putting in the custard:

this prevents the crust from getting soft and soggy. PIE, No.

OxE quart of milk, one tablespoonful of one ounce of butter, six ounces of sugar, six eggs, rose, orange or other flavor to taste; set the milk on the fire; as it put in the mixed in cold milk to the consistency of cream, and stir well and let it boil a few minutes

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remove from the fire, and stir in the butter and cool, whisk the eggs perfectly light and stir them and the flavoring in. As to baking, see preceding recipe. PLORENDINES.

One quart of milk, three tablespoonsful of rice flour, half a pound of sugar, four ounces of butter, six two of rose-water, nutmeg and cinnamon to; set the milk on the fire, and soon as it comes to a boil stir in the rice flour mixed with a little cold milk to the consistency let it simmer a few minutes, take it off the fire and stir in the butter and salt; « gradually in the eggs whisked the other ingredients, and mix; line your plates with puff or eggfill with the custard, and bake in a quich oven. PUMPKIN PIE.

Boil the pumpkin in a very little water, and it through a sieve; add to the pulp thus obtained salt, cinnamon or ginger, and as many eggs as you wish; when no ^gg, or

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AiR>;.

poktee's xew cook-book:.

only one.

is used, pulverized cracker forms a good substitute; line a deep pie-plate with plain fill with the pumpkin, and The proportions of the different ingredients varv so much to suit various tastes that we do not attempt here to desi2:nate them.

A JERSEY GIRL'S RECIPE.—UXRIVALED. Cut the pumpkin in half, remove the seeds, put the halve-s in a dripping-pan. skin side down, bake in a.<Joir oven until you can readily scrape all the pulp out of the rind with a spoon (if it is brown as a nicely-baked loaf of bread, so much the better); fine, and while hot add (the qtiantities here are to of pumpkin) of cold, sweeten to taste and add one pint of cream or milk, the yolks of three eggs (if milk is used, use four eess) well beaten, cinnamon and nutmeg to taste, one wuneglassful of wine or braudv and the e2:o:s to a stiff froth:

stir well before adding; the eofs:-whites and very lightly afterward; line deep pie-plates with egg-paste (page 284), or plainer paste if you prefer it:

put in plenty of the mixture, and bake in a quick oven.

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A cover or top-crust made similar to icing and put on before baking, or whipped cream dressing (page 274), adds to the appearance and to the quality of this and the almond, citron, cocoanut, etc., custard pies. THE DOWN-EAST RECIPE. Theee pounds of pumpkin, six ounces of butter, six eggs, two of wine, one spoonful of brandy, sugar, salt and spice to taste; cut the pumpkin in slices, pare it, take out the seeds and soft parts, cut it into small pieces and stew it in very little water until it becomes tender; then press it in a colander until quite dry, turn it out in a pan, put in the butter and a little mash it very fine; when cool, whisk the eggs until thick, and stir in; then add sugar with the brandy, wine and line your plates with paste, put in plenty of filling, and bake in a quich when done, grate nutmeg and sift sugar over it. CARROT PIE.

A VERY good substitute for pumpkin pie may be made by using carrots instead of pumpkin in the preceding recipe. 25 »

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MRS. POETERS XEW COOK-BOOK. ^ SV7EET POTATO PIE.

till you can mash tliem; then skin, mash, and strain the water out of them; add to each half pound one cj^uart of milk, three of melted butter, four well-beaten eggs, and sugar and spice to taste. WHITE POTATO PIE.

Peecisely the same way, except you substitute white for sweet potatoes. ALMOND CUSTARD PIE.

of sugar, five eo:2:s, one tablespoonful each of brandv, wine and rose-water, half a pound of sweet and two bitter almonds blanched, dried and pounded to a; the and; whisk the e^o-s thick, and add bv de2:rees; in the almonds, with the wine, brandy and rose-water, half of each at a time; let it remain a short time in a cool place; line your plates puff or egg paste, not forgetting to it much thinner in the centre than at the edge; with the custard, and bake in a quich oven and it.

The brandy and wine mav be omitted.

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HOW TO MAKE PASTBY. CREAM PIE WITHOUT CREAM. Two eggs, half a cupful of sugar, three spoonsful of flour, one pint of sweet milk; bring the milk to a boil, mix the sugar, flour and eggs beaten, and put them in the boiling milk; it begins to thicken, flavor with lemon or to taste, and let it get cold; bake a shell and it with the custard. IMITATION COCOANUT CUSTARD PIE.

Same as cocoanut custard pie, substituting grated raw sweet potato for the nut. MARMALADE CUSTARD PIES. Bake rich puff* or egg-paste shells, and fill with custard made as follows:

the of six eggs till thick and firm; in twelve ounces of marmalade or (or is equally; ten well all the time; take it off" and put it in a stoneware dish; when quite cold, fill with it the shells, and and or cover with icing made of the eggs and sufficient sugar, and set it in the

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MRS.

poetee's xew cook-book. oyen and let it brown very slightly. The quantity of marmalade or jelly may be increased or decreased according to the fruit and to taste. LEMON CUSTAED PIE, No.

Geate one-half outside of a lemon and squeeze out the juice, yolks of two eggs, two tablespoonsful heaped of sugar, half a cup of water, one teaspoonful; stir well, and bake in a deep lined with crust; the whites of the eggs to a stiff froth; stir in two tablespoonsful of pulverized sugar and spread over the top of the pie as soon as it is baked; set in the oven till the top is BANANA CUSTARD PIE.

Same, except you take full-ripe bananas mashed to a paste; flavor with rose. FRUIT CUSTARD PIE, Of almost any flavor, can be readily made by substituting, the desired for those in the recipes In all it be found advantageous to use a shell partially baked before putting in the custard.

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PINE-APPLE CUSTARD PIE.

as almond pie, except you use stewed pine apple instead of almonds; lemon or orange. CITRON CUSTARD PIE.

as almond, except you substitute of for the COCOANUT CUSTARD PIE.

as almond, except that you use half a pound of grated nut instead of the almonds, and omit the yolks of the eggs. LEMON CUSTARD PIE.

Half a pound each of butter and sugar, two ounces of stale sponge cake rubbed fine, five eggs, one tablespoonful each of brandy and rose-water, the juice and the grated yellow rind of one large; beat the butter and sugar very light and add the sponge cake; stir in gradually the eggs whisked thick, and lastly stir in, half at a time, the lemon, brandy and rose-water; mix thoroughly without much beating; plates with puff or

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MRS.

egg-paste, the custard, and in a quick oven.

(See remark at end of pumpkin pie recipe, page 291.) ORANGE CUSTARD PIE.

as preceding, substituting the juice and grated peel of an orange for the lemon. PINE-APPLE TART.

Take a fine large ripe pine-apple; remove the leaves and quarter it without paring, standing up each quarter in a deep plate, and grating it down till you come to the rind; strew plenty of powdered sugar over the grated let it rest for an hour; then put it into a porcelain kettle, and steam it in its own syrup till; have ready some empty shells of pufi'-paste; bake in patty-pans or in soup-plates; when they are cool, fill them full with the grated pine-apple; add more lay round the rim a border of puff-paste.

GOOSEBERRY PIE.

Stew your gooseberries with plenty sugar, and use plain puff-paste for crust.

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APPLE-PUMPKIN TART. Boil separately equal quantities of tart apples and pumpkin, and mash them well together; add a few currants, and sugar and nutmeg to; a top and The pumpkin must be strained as dry as possible. CRANBERRY TART.

cranberries and to taste while; smooth prefer them not mashed); line your plates with puff-paste, lay strips of rich puff-paste across the top, and bake in a moderate oven. (See articles on " Shells " for the best method of making cranberry pies and tarts.) QUINCE TART.

Wash well, pare and core some fine ripe quinces, having cut out all the blemishes cores and parings into a small saucepan and stew them in a all broken to pieces; then strain and save the quince-water; having quartered the quinces, or sliced them in round transfer them to a porcelain stew-pan, and pour over them the water in which they were boiled;

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:5d:ES. poeter's xew cook-book. when quite soft all through, sweeten to taste; plates with rich puff-paste, and bake when both the shells and the are cold, the to the top; serve with powdered and or dress whipped cream (page 274). PEACH PIE, No. Feeestoxe peaches make the best pies, and the juicy, the and quarter your; in their own juice, putting in no water or as little as possible, and with white sugar sweeten to taste while stewing; a flavor that most persons consider delightful is imparted to them by putting in some fresh green peach leaves, or some peach-stone kernels blanched, the or kernels to be picked out immediately when; have ready baked shells, fill to top with the peaches (the latter cold, the not quite cold), cover and treat as directed in articles on shells (page 283). If the peaches are very and juicy, they need not be stewed, but quarter, sweeten with plenty of white sugar and set aside the is throuo;h the thev are readv for the shells.

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RED CURRANT PIE Is made in the same way as gooseberry, and is deservedly very popular when well made and baked just right.

FRUIT TARTS May be made in substantially the same way of almost any fruit that is not so sweet as to cook insipid.

PIE, Make a plain paste, allowing one quart of flour to quarter of a pound of fresh butter and quarter of a pound of lard; cut up the butter into the pan of flour, and rub it into a dough with half a tumbler of cold water; roll out the paste into a sheet, and with a broad knife spread all over it one-half of the lard; sprinkle it with flour, fold it and roll it out again; spread on the remainder of the lard, dredge it slightly, fold it again and then divide it two sheets; line with one sheet a pie-dish and it with West India molasses mixed with butter and flavored with ginger and cinnamon, or lemon or orange; put on the other sheet of paste; crimp or notch the edges; bake it of a pale brown, and send it to table fresh, but not hot.

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CHERRY PIE.

is one of the most delightful of pies if made correctly. Those who have not time or are too lazy to remove the stones should never attempt to make cherry pies. Having removed the stones, put in sugar to taste, and stew the cherries slowly till they are quite done if you use shells, or nearly done if you use paste; a few of the pits added in increase the richness of the flavor, or if you do not this, use almond or vanilla flavoring. PLUM PIE.

This must be made same as preceding, except flavor with orange or lemon peel. MINCE PIE.

For crust use rich puff-paste, and roll not quite so thin as for fruit pies, though on the other hand it must not be thick; don't stint vour fillins;:

a thin mince pie is a mean affair; mince pie should never be served cold, especially if it contain; many prefer it warmed up, rather than fresh from the baking.

Any one of the recipes will give good mincemeat:

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1. Four pounds of tongue or tender beef, three of of chopped three pounds of (washed, dried and picked) and seeded (Sultana raisins are preferable), six pounds of white sugar, or brown if preferred, two pounds of citron chopped fine, the grating of one orange, one ounce of cinnamon, quarter of an ounce each of cloves, mace and allspice, four nutmegs grated, one quart of Madeira wine, one pint of brandy; boil the meat in cold, chop it very fine; after removing every particle of membrane from the suet and chopping it fine, mix it the meat, with salt just sufficient to remove the fresh taste; to this add the apples, after which, the fruit, spice and ingredients; mix all well together and cover close; if too dry (before using), the quantity required may be moistened with a little sweet cider.

This cannot be excelled.

2. Temperance.—An unexceptionable mincemeat may be made as above without the wine or brandy by substituting good cider. Cream of tartar is said to make a good substitute. 3. Plain.—Boil till tender about three pounds of lean stewing beef; chop very fine one pound of

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suet (cold roast beef, if quite fat, will answer the purpose without the addition of suet); pare, core and chop enough apples to weigh at least as much as the; stone and j)ounds of; mix and add one pound of brown sugar and half a pint of molasses, one tables2:>oonfLil of cloves, one tablespoonfal of cinnamon, one nutmeg grated, one teasjDOonful of ginger and one teaspoonful of black pepper, a little salt, one tablespoonful of extract of lemon or vanilla, or the rind and juice of two or three lemons; moisten with sweet cider, or a little sharp vinegar instead.

This will make very good pies, but will not keep long. 4. EiCH.—Boil till tender a beef tongue weighing about four or five pounds (this should lie in salt water a day or two before boiling); when cold, mince it very fine, after removing the skin and all unnecessary fat surrounds it:

two 230unds of suet very fine, also at six pounds ap^^les; prepare four pounds of and the same of currants; mix all these together, and add the juice and rind of four fresh lemons, four grated nutmegs, two teaspoonsful of cloves and a few blades of mace, one pound and a half of white sugar and one pound of citron cut in

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HOW TO MAKE PASTKY.

slips; one pound of sweet almonds blanched and in a gill of rose-water is a fine addition; mix all these, and moisten with three pints of port or brandy; then closely pack and It will keep excellently all winter. 5. Delicate.—Boil calf's feet very tender with a little salt, and when cold, chop the meat fine; put in a small proportion of suet, and apples, spices, currants, light wine or cider and sugar; green ginger or sweet almonds will be a decided improvement.

This is delicious, but will not keep 6. Country Pig.— Boil pigs' tongues and hearts, and when then measure and mix as follows:

One bowlful of minced meat, two bowlsful of apples chopped fine, one bowlful of cider (boiled); one and a half cupsful of molasses, one cupful of sugar, two dessertspoonsful of cloves, two dessertspoonsful of cinnamon, two dessertspoonsful of allspice, a nutmeg, a double handful of raisins and a few currants or a little citron or green ginger. 7. Egg instead of Meat.—To apples to weigh about twelve ounces when pared, cored and chopped fine, add six large eggs beaten and a; U

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raisins and currants, wine or cider, as for minceThis makes exceedingly delicious pies, but it will not keep. 8. No-meat.—Take one pound of currants, one pound of apples chopped fine, one pound of moist.sugar, one pound of suet well chopped, one pound of raisins stoned and chopped, the rind and juice lemons, nutmeg, one teaspoonful each of cinnamon, clove and ginger, and one glassful of To keep this you must pack it well, airtight, and set in a cool j^lace. LENT PIE.

One pint and a half of new unskimmed milk, three ounces of rice flour, three ounces of butter, four ounces of sugar, six eggs, four to six ounces of currants; fifteen minutes the rice flour in the milk ofl* the stir in the butter and sugar; then add the eggs well beaten; and flavor to taste; large patty-pans or large saucers with plain or puff*-paste, and when the mixture is fill them about threefourths full, sprinkle the currants over the tops, and bake fifteen or twenty minutes in a moderate A plainer kind may be made as follows:

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One quart of milk, five ounces of rice flour, one ounce and a half to three ounces of butter, four ounces of sugar, four large eggs and three ounces of currants; season and flavor to taste. NEW LEMON PIE.

Two grated lemons, two eggs, one pint of New Orleans molasses, two and one-half tablespoonsful of corn-starch mixed in a little water; mix all together, and boil for a few minutes in one quart of; bake with two crusts.

This recipe makes about eight pies.

RICH CREAM PIE.

Six eggs, two cupsful each of sugar and two teaspoonsful of cream of tartar, one teaspoonful of soda dissolved in two teaspoonsful of cold; rub the cream of tartar in the; the eggs, sugar and flour a minute, and add the soda when it is ready to bake; this makes three; split them when cold, and put in the following cream: One pint of milk, one cupful of sugar, one-half a cupful of flour, two; sugar and flour together and pour into the boiling; flavor with lemon or vanilla.

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oOS MPwS. poeter's xew cook-book. CHEREY AND CURRANT TART. Stem and stone your cherries; take an of red jjress throu2:h a sieve, add the iuice to vour cherries with the crumb of two sponge cakes, quarter of a of sugar and one wineglassful of brandy; put it a tart-dish lined with a rim of paste, it with a top crust, and bake it for an hour.

TOMATO Z^TINCE PIE.

To one peck of green tomatoes add seven ptounds fine, and stew two houi'S nearly cold, add five lemons chopped a cool, dry place, to be used at convenience you bake, use thin puff under-crust, with or without upper-crust.

POTATO PIE, OxE pound of potatoes, white or sweet, mashed and worked smooth, half of sugar, four eggs, juice and grated rind of two large lemons or two small oranges, one cupful of rich milk, quarter of a pound of melted butter; bake with an undercrust only, or with both under-crust and whi2:>ped cream cover.

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Among the luxuries of the dinner-table there is not one that is more universally appreciated by every taste than a good pudding, and there is no department of the culinary art demands closer care and clearer judgment than the making, baking or boiling and serving of puddings; all kinds, from the rich Plum to the plain Hasty Pudding, depend as much on the cook as upon the materials used: the boiled puddings are especially difficult to get done just right; a very slight mis^ or seemingly trifling neglect too often convert what should be delicious and nutritious a distasteful, heavy, injurious substance.

The General E-emarks under the heads of Cakes and Pastry mostly apply to the several classes of Puddings, and there remains to say as to selection of best quality of ingredients and the ex-

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MEs. porter's xew cook-book. ercise of great in manipulation and cooking.

puddings not be over a hot fir^ rapidly, but simmered steadily; if too vigorously, the surface will be honeycombed instead of smooth and velvety; a wellof writing be laid between the custard and the if boiled in a basin, or between the custard and the lid if boiled in a mould; the mould or basin also be and filled; it is taken the it in the basin or mould full five minutes before it is emptied out, or it will break or spread. Boiled batter puddings are usually lighter and better boiled in a cloth with plenty of room to swell; the water should be readv boiline, and the pudding put in instantly as soon as well beaten up and tied in the; the cloth should be steeped in hot water and floured it receives the pudding. Unless you want it to become heavy, you must hurry your pudding to as as it is; batter puddings and those made with paste are especially liable to settle if they are allowed to cool in the slio:htest des^ree before thev are dished

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up, and while in the water if you allow the boiling to stop for an instant, the pudding is almost sure to become heavy and uneatable. All sweet puddings require a little salt, to prevent insipidity, and to draw out the flavor of the several but a grain too much spoil any pudding.

In puddings where wine, brandy, cider, lemonjuice or any acid is used, it should be stirred in last, and gradually, or it is apt to curdle the milk or eggs. The pudding-cloth be kept; if not quite clean and perfectly dry, or if kept in a damp place, it very soon gets musty or nasty, and will spoil any pudding boiled in it; as soon as the pudding is taken from it, it should be thrown into ley-water or water in which soda (two ounces to the gallon) has been dissolved, to soak; then washed thoroughly, to get every particle of grease and ofP, and carefully rinsed and quickly, in the open air if It is better to make the pudding-cloth of stout muslin that will not too readily admit pudding.

Under the head of Pastry we have given recipes for making paste for such fruit and other puddings as are made with paste, and here, before giving

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MES.

specific recipes, we present a paragraph, of general directions how to mix BATTER FOR PUDDINGS. Put the flour and salt into a bowl, and stir them; whisk the eggs thoroughly, strain them a hair-sieve, and add gradually to the flour, for if too much liquid be poured to it at once it will be full of lumps, and it is easy, with to the smooth; it well and lio-htlv the back of a strong wooden spoon, and after the eggs are added, thin it with milk to a proper consistency; the whites of the eggs beaten separately to a solid and stirred crentlv the the instant before it is tied up for boiling, or before it is put into the oven to be baked, will render it remarkably lio;ht. AVhen fruit is added to the batter, it must be made thicker than when it is served plain, or the fruit will sink to the bottom pudding.

Batter should never stick to the knife when it is sent; it will do this both a less than a sufiicient number of es^srs is mixed with it and when it is not enough cooked; to the half pound of flour will make it firm enough to cut smoothly.

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PEAR, PEACH OR APPLE PUDDING. Paee some pears (to weigh three-fourths of a pound) in a saucepan a few cloves, some or orange peel, and stew about a quarter of an hour in two cupsful of white wine; put them in your puddingdish, and having made the following custard, one pint of cream, four eggs, sugar to taste; beat eggs and sugar well, grate some nutmeg, add the cream by degrees, stirring all the time,—pour this over the pears, and bake in a quick oven. Apples or peaches served likewise will be found tip-top. BREAD-TOP CUSTARD PUDDING. One quart of new milk, three eggs, half a pound of sugar, a little salt; pour these into your puddingdish, mix well, slice thin some it, and lay the slices over the top of your pudding; bake about one hour. RICE PUDDING.—VERY NICE. Boil one cupful of rice slowly; cool, add one of milk, one small teaspoonful of soda if the milk be sour, one spoonful of lard or two eggs, a corn-starch; stir thoroughly; bake in a slow oven. ^

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MRS. poeter's xew cook-book. QUINCE, APPLE OR GOOSEBERRY PUDDING. Pare and core quinces, and them till soft, but not till they break; off the water, and mash the quinces with the back of a wooden spoon; stir into them quarter of a pound of sugar and the juice of an orange or small lemon, and set them away to cool cold, mix with them about two ounces of butter and seven eggs (which have been well beaten), and bake the in pufP-paste; before they go to grate white the top, or they may be covered with icing or whipped cream and brandy. Apple puddings may be made in the same manner, and also puddings of stewed gooseberries. APPLE AND SAGO PUDDING.—NO EGGS. one of large sago, and let it stand one hour or more in one pint of cold water; butter a suitable put a of tart apples, sweetened and flavored, on the bottom; strain the sago nearly dry, and spread it over the; put another layer of apples, sift plenty of sugar, and grate nutmeg over the top, and bake in a moderate oven.

It may be eaten hot with wine or brandy dip, or cold with sweetened cream.

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RICE PUDDING.—NO EGGS.

Wash and pick two tablespoonsful of rice, put it in a deep pie-dish and with it a like quantity; pour in a pint of sweet milk; float on the top a few shavings of butter or a small quantity of nice minced beef suet; bake very slowly for at least two hours.

COTTAGE PUDDING.

One heaping pint of flour, half a cupful of sugar, one egg, one cupful of milk, one teaspoonful of soda dissolved in the milk, two teaspoonsful of cream of tartar rubbed dry in the flour; bake in a moderate oven; serve with wine or brandy sauce. QUEEN PUDDING.

Two cupsful of sugar, one cupful of butter, one of sweet milk, six eggs, one wineglassful of wine; bake in puddingCREAM PUDDING.—STEAMED.

One cupful of sour cream, three cupsful of flour, one egg, a little salt, one teaspoonful of soda; steam

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AUGUSTA PUDDING.

Nine tablespoonsful of flour, ten eggs and one quart of milk; boil the milk; it over the; let it stand till it is cool, and then jDut in the eggs, which have been beaten separately and very light; bake it in a tin mould or dish, and in a quick oven; serve with cream sauce. INDIAN APPLE PUDDING.—NO EGGS. Heat one quart of milk to boiling, then stir in slowly one teaspoonful of Indian meal; mix with this about six good apples pared and sliced, and add two tablespoonsful of sugar, one tablespoonful of butter, and a little allspice and nutmeg; the whole into a deej) dish, and bake until or about two hours. ARROWROOT PUDDING. BoiL one quart of milk, and stir into it four heaping tablespoonsful of arrowroot dissolved in a little milk, mixed with four well-beaten two of; eat with cream and This pudding is improved by flavoring witli lemon, and pouring into wet moulds.

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INDIAN PUDDING.—NO EGGS. Mix pints of Indian meal, one pint of wheat flour, two pints of sweet milk, one pint of sour milk, one cupful of molasses, one tablespoonful of salt, and one teaspoonful of saleratus; bake three hours.

NUTMEG PUDDING.

Pound two fine large or three small nutmegs; melt three pounds of butter, and stir into it half a pound of loaf sugar, a little wine, the yolks of five eggs well beaten and the nutmeg; bake on a puffPOTATO AND CHEESE PUDDING. Twelve ounces of boiled, skinned and mashed potatoes, one ounce of cheese grated fine, one ounce of suet, one gill of milk; mix it all together; if not proper consistency, add a bake it in an earthen pan. SWEET OR IRISH POTATO PUDDING. Five large potatoes, boil, peel, mash; add four one of or steam same length of time.

is for

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O 1 O,,^-.

^^^^^^J oib MES. PORTERS XEW COOK-BOOK. but Irish potatoes, with sugar to are as 2:ood.) To be ' t, CD / lemon sauce, made as follows: Drawn butter, well sugared, sugar boiled in, and the juice and grated rind of one lemon added; a little wine also, if convenient.

CREAM PUDDING. Beat six eggs well, and stir them into one pint of flour, one pint of milk, a salt, the grated rind of a lemon and three spoonsful of sugar before baking, stir in one pint of cream, and bake in a buttered dish. STEAMED PUDDING. 0^"E cupful each of suet chopped fine, seedless raisins, molasses and sweet milk, one teaspoonful of soda, one of tartar, two cupsful of flour, saltspoonful of; steam two To be eaten with vinegar sauce. SPICED MOLASSES PUDDING. a pan one of yellow Indian meal; simmer over the fire one quart of milk, one pint of West ludia molasses stirred in while the

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milk is boiling; put the milk and molasses into a large pan, and mix gradually into them the corn meal while they are quite warm; add one of ground ginger and one heaped of cinnamon; the whole mixture long and hard, for on chiefly depend the lightness of the pudding; if batter is too thin, add gradually a little more corn meal, if too thick, a little more milk and molasses; then pour the pudding mixture into the pudding; tie it up, making the string very secure, but leave between the batter and the tying for the pudding to swell in boiling, at least onethird; it steadily for hour^; turn the pudding; if the water boils away too much, replenish it with boiling water. FARINA PUDDING.

one quart of milk, in tablespoonsful of farina, let it boil a few minutes; beat two tablespoonsful of sugar with one pint of milk, and mix thoroughly with the farina it has cooled so as to be little more than lukewarm, put in pans, and bake in a moderate oven.

Eat with cream sauce.

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3i^0 MEs.

SODA PUDDING. Take one teacupful of sugar, two teacupsfuls of milk, five tablespoonsful of melted two eggs, four teacupsful of flour, one of soda, two teaspoonsful of cream, two teaspoonsftil of; serve with plain Xo. 1 ipage 346). RICH JAM-CUSTARD PUDDING. LiXE a deep disli with pufl'-paste, having it well:

put on this a layer of jam, then a of custard, then jam. then custard, until the dish is uearlv full, putting; a laver of custard on top; slice some minced and cut it in diamonds and arrange on top; bake twenty minutes in a quich oven; up eo-^s that were used for the a froth, with a little powdered sugar; pile it on the pudding as high as possible, and serve. DELMONICO PUDDING. OxE quart of sweet milk; set it on the fire, and just before it begins to boil, 23ut in the yolks of five eggs beaten thick with tablespoonsful of powdered sugai'; then mix four tablespoonsful of

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corn-starch with a little cold milk, work it smooth and pour on it the boiling custard; mix and boil; when done, pour it into a buttered dish, and cool while you make an icing of the whites of the sufficient pulverized sugar; the is cold, put on the icing, and bake in a moderate oven; serve cold with rich cream and nutmeg sauce. APPLE-BUTTER PUDDING. Six eggs, whites and yolks beaten separately, one of butter, sugar and applebutter beaten with the yolks; stir in the beaten one in plain or puff crust. LIGHT FRUIT PUDDING. Two and a half cupsful of light bread dough, one cupful of sugar, three-fourths of a cupful of butter, two eggs, half a teaspoonful of soda, one glassful of wine or brandy, cinnamon, cloves and nutmeg, half a pound of currants, the same of seedless of a of carefully, so as not to have the crust hard; serve with wine sauce.

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MKs. POETZR's yzw cooe:-bcx)k.

TRANSPARENT PUDDING. eggs very light; add half a pound of pounded sugar, the same of fresh butter melted, and half a grated nutmeg; set it on the fii'e and it is rather; line a dish pufi*-paste; pour in the mixture, and bake it half an hour in a moderate oven; sift sugar over it, and serve up hot. APPLE ROLL PUDDING. one of quarter of a pound of butter, or two ounces each of lard and butter, and water to form not a very stiff paste:

peel and slice some paste thin; spread sliced apples on it:

di'edge on a little flour and it verv tio-ht:

cut the ends even, wrap in a thick cloth and boil one hour, and serve with butter and su2:ar. ROYAL PUDDING. It will be found best to prepare the ingredients the dav before, and closelv.

Grate a stale loaf of bread, boil one quart of milk and turn boiling hot over the grated bread; cover and let steep an hour; in the mean pick, soak and dry

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o 32' half a pound of currants, half a pound of raisins, quarter of a pound of citron cut in large slips, two nutmegs, one tablespoonful of mace and cinnamon; crush half a pound of loaf sugar with half a pound of butter; when the bread is ready, mix with it the butter, sugar, spice and citron, adding a glassful of white wine; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with; stir the whole very hard; put it a; two to the table warm.

Eat with wine sauce, or wine and sugar. TAPIOCA PUDDING.—GOOD AND CHEAP. Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of wkter, and let several hours where it will be quite warm, but not cook; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in a pudding-dish; over these pour the tapioca, first mixing with it one teaspoonful of melted and a little cold milk; bake one hour; eat with

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MKS.

poetek's xew cook-book. RICE FLOUR PUDDING. OxE pint and a half of milk, three ounce? and a half of o^round rice, three ounces of moist su2:ar, one ounce and a half of butter, four e2:2:s and some grated lemon peel; bake slowly for half an hour, or longer if not quite firm. RICE MERINGUE PUDDING. To one of milk put one cupful of rice, and simmer slowlv until it is thick and the perfectly tender; iu a of butter, three tablespoonsful of sugar and the yolks of three ee^s while it is hot. with to:

grate in the peel of a lemon and pour it in a shallow pudding-dish lined with rich paste, and bake a li^ht brown.

To of the three esfsrs add six of powdered sugar and the juice of a lemon; cover the top of the pudding, and put it back in the oven VERY RICH RICE MERINGUE PUDDING. Boil half a cupful of rice in one C|uart of milk for three hours, or; sweeten and fiavor to let it; beat with it the

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yolks of four eggs and scant cupful of butter; put the mixture into your pudding-dish; then, when cold, spread over some jam or jelly, and having beaten the whites of four eggs very light, add to the froth fine sugar to thicken icing, flavor with almonds, and spread over the mixture light brown; eat with sweet cream.

QUEEN OP PUDDINGS.

One pint of nice bread crumbs to one quart of milk, one cupful (half in the pudding and half saved for the top), the yolks of four eggs beaten, a 23iece of butter the size of an egg;; bake till done, but not watery; whip the whites of the eggs stifl", and beat in the half cupful saved; spread over the pudding a layer of jelly or any sweetmeat you may prefer; pour the whites of the eggs over this, replace in the oven, and bake lightly. PEACH GOVERNOR.—PEEFECTLY DELICIOUS. Line a deep dish with rich thick; and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to; stew it slightly, and put it in the lined dish;

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MRS.

porter's >'Evr cook-book. cover with thick crust of rich puff-paste, and bake; vrhen done, break up the top pieces and it into the fruit; or palatable sauce, but more so with plain rich cream or cream sauce, or with rich brandy, wine or vinegar dip. OTHER GOVERNORS, according to substituting apples, Cjuinces, gooseberries, blackberries or other juicy, tart fruit for the peaches, are almost as delicious as the 23each governor; pine-apples, too, make a governor that cannot be excelled. SNOW-APPLE PUDDING. HoAST nicely and well-done some of the finest you can find, and to each half a pound of the pulp, after the skins and cores are removed, take an equal weight of finely powdered loaf sugar and the whites of two eggs; the egg-whites to a stiff froth, then add, part at a time, the sugar and the apple-pulp; all together to a snow, it stands perfectly stiff; with the egg-yolks make a sweet custard and put it in the bottom of a buttered pile the snow

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on, and a Savoy or sweetmeats in with the custard add to the eatableness of this delightful pudding. BREAD-AND-BUTTER PUDDING.—PINE. Butter thin slices of bread and place in a deep; between every layer sprinkle well cleansed currants and chipped citron; beat three eggs well, stir with them one pint and a half of milk and a pinch of the and bake a on, the off and brown; eat with wine or lemon sauce. CANARY PUDDING. and in; melt the latter without oiling; add the and the rind of one lemon, very minced, and gradually dredge in as as is equal to two of the eggs; the mixture thoroughly; whisk and beat well the eggs, and add them last; again mix well together ingredients, and for two hours in a mould or basin; sweet or wine sauce.

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MRS.

porter's xew cook-book:.

ENGLISH ROLL PUDDING. KoLL out thick a paste made of suet chopped fine, flour, water and a; spread over it preserves of any small kind—damsons, currants, berries or the; dust a it, up, wet and pinch the ends tight, and tie in a cloth wet with cold water and floured; or steam one or two according to size, and eat hot with rich sauce. SPOTTSYLVANIA PUDDING. Make a butter crust or a suet one, using for a moderate-sized pudding from three-quarters to one pound of flour, with the other ingredients in proportion; butter a basin; it with some of the; pare, core and cut into slices enough apples to the basin; add to taste, flavor with lemon jDcel and juice, and cover with crust; pinch the edges together, flour the cloth, j)lace it the pudding, tie it securely, and put it into plenty of fast-boiling water; let it boil from one and a half to two and a half hours, according to its size; to table promptly. Care must be taken to keep completely covered with water and steadily all the time.

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BIRD'S NEST PUDDING. Mix two large tablespoonsful of (or one and a half tablespoonsful of corn-starch) with a of a salt and two well-beaten six peeled, cored and filled with sugar, strips of citron and spice to set the apples in a buttered earthen pudding-dish; pour over them the batter, and bake of an hour; eat with sweet sauce flavored with lemon. SAGO PUDDING.

Wash one cupful of sago; put it in your pudding-dish and pour on one quart of boiling water, stirring all the time; put in a little salt and one cupful of sugar; let it stand before baking several; one; eat with butter sauce.

BROWN BREAD PUDDING. Half a pound of stale brown bread grated, the same quantity of currants and shred suet, a little nutmeg and sugar to; add of brandy and two spoonsful of cream; boil in a basin or cloth three hours. 28 «

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FRUIT RICE PUDDING. 0:^rE of rice, a to cook it partially; dry, line an earthen basin with part of it; fill nearly full with pared, cored and quartered apples, or any fruit you choose; with the balance of your rice; tie a cloth over the top, and steam one hour. To be eaten with sweet sauce. Do not butter your dish. RED CURRANT PUDDING. A GOVERNOR (see page 326) made of red currants is very nice, but probably the best way to treat this is as follows:

Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puffcurrants may be used instead of red. BREAD MERINGUE PUDDING. One pint of stale bread crumbed, one quart of milk, the yolks of four eggs beaten lightly, one small cupful of white sugar, the grated rind of a small lemon and a piece of butter the size of an egg: mix all well together, and bake; when cool,

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it well with acid preserves or jelly; the whites of the eggs stiff with five tablespoonsful of sifted sugar and the juice of one lemon; spread it over the top, and put it into the oven to brown quickly; to be eaten with cream. LEMON-POTATO PUDDING. Three ounces of potatoes (weighed after boiling and paring), the lemons, two ounces of white sugar, two ounces of butter; the lemon peel until tender, and it with the; boil the potatoes and peel them; mix all together with a milk and two eggs slightly; best with acid sauce. SOUFFLE PUDDING.

Put six ounces of corn-starch into a stewpan, of pounded loaf sugar; mix smoothly together, and add four ounces of fresh butter and a few drops of vanilla flavoring; briskly over the fire until it boils, and then work in vigorously of six the whites whisked to a stiff froth; are to be slightly incorporated with the batter; bake in a buttered dish; serve with or without sauce.

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COTTAGE PUDDING. One and a of fourteen ounces of suet, one pound and a quarter of stoned four ounces of of sugar, quarter of a pound of potatoes smoothly mashed, half a nutmeg, quarter of a teaspoonful j of ginger, the of and of cloves in powder; mix the; add four well-beaten eggs with quarter of a; tie the pudding in a well-floured cloth, and | boil it four hours; serve with sweet or lemon dip. THUN PUDDING. Chop very small two of almonds and some lemon; put them in a saucepan with ' one pint of milk and sugar to taste; when; begins to boil, stir in slowly one large cupful of ground rice, and let it ten minutes, stirring the whole time in a mould, and when cold, turn out; put two ounces of white sugar in a pan, with a little water; until melted and become a golden; add one; bring to a boil, then it, and add the yolks of four eggs; put the latter mixture on the stir until it thickens; when cold, pour it round the pudding.

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MACAROON PUDDING. the of baking-dish macaroons soaked in; pour over them a rich custard, adding whatever sweetmeats you please; the dish may be lined with puff-paste. Care must be taken in baking, as it is peculiarly apt to burn. CHESTER PUDDING. Two of of sugar, one and a half ounces of sweet and bitter almonds blanched and pounded, one lemon (the juice and the peel grated), the yolks of four eggs; put all this in a stewpan over the fire, and it it boils, then pour it into a pie-dish lined with pastry, and bake it; to be beaten up into snow and put over the pudding just before it is taken out of the; strew a little pounded sugar over it. CHOCOLATE CREAM PUDDING. Grate quarter of a pound of the best chocolate; pour on it one teacupful of boiling water; let it stand by the fire until thoroughly dissolved lightly, omitting the;

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stir them by degrees into one quart of rich cream, alternately with the chocolate and spoonsful of white sugar; put the mixture into a dish, and bake it ten minutes. SUET PUDDING.

Put into a bowl half a pound of chopped one pound of flour, two eggs, one teaspoonful of salt, nearly half a pint of milk; all well together, put into a bag; boil one hour and a half. CARROT PUDDING Half a pound each of grated carrots and potatoes, and spices, raisins and citron to taste; steam five hours; eat with wine sauce.

PLUM PUDDING.—WITHOUT EGGS. Half a pound of grated bread crumbs, quarter of a pound of chopped suet, one tablespoonful of liour, half a pound of currants, two and a half of one glassful of brandy, enough to make a stiff* batter; boil in a cloth four hours, or bake it, adding quarter of a pound of

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QUICK PUDDING.

Soak and split some crackers; lay the surface raisins and; put the halves together, tie them in a bag and boil in milk and water; delicious with rich sauce. ICE OR FROZEN PUDDING.

One pint of cream, half a pint the yolks of four eggs, one ounce of sweet almonds pounded and half a pound of sugar; put them in a stewpan on a gentle; the cream until the consistency of custard when cold, add two wineglassesful of brandy; put freezer, and when partially congealed, add one pound of preserved fruit, with a few currants; cut the fruit into small pieces and scatter with the currants well over the surface; when frozen sufiiciently, serve like ice cream. NONPAREIL PLUM PUDDING. Half a pound of raisins stoned and chopped, half a pound of currants well cleaned and dried, of a pound each of candied orange and lemon peel sliced thin, half a grated nutmeg, half a teaspoonful of cinnamon, half a teaspoonful of

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MRS. pokter's new cook-book. salt, the grated rind of two fresh lemons, the juice of one, one pound of fine bread crumbs, three-quarters of a pound of finely-shred fresh suet, half a of powdered sugar, two glasses each of brandy and wine, and seven; first beat the eggs very stiff, yolks and whites separately add the spices, the salt and the peels; then the sugar, raisins and currants; next the crumbs and last the lemon juice, brandy and wine; beat all together very smooth; pour into a puddingcloth, bag or mould, and six with wine, hard sauce or any that suits the taste of those who are to eat it. METROPOLITAN PUDDING. One of the best baked puddings that was ever in the Metropolitan Hotel, New York:

tables|}Oonsful of corn-starch to one; dissolve the starch in part of the milk, heat the milk to nearly boiling salted it a little, add the dissolved starch to the milk; three minutes, stirring it briskly; allow it to cool, and thoroughly mix with it three eggs well beaten and three tablespoonsful of sugar; to your taste, and bake half an hour.

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TIMELESS PUDDING.

Scald one three tableof cold of flour and three eggs; rub well together, and pour the batter in while the milk is hot; bake half an and flavored beat to a cream, for dressing. OLD ENGLISH PLUM PUDDING. To make what is termed a pound pudding, take of raisins well stoned, currants thoroughly washed, one pound each; chop one pound of suet very fine and mix with them; add quarter of a pound of flour or bread very finely crumbed, three ounces of sugar, one ounce and a half of grated lemon peel, a blade of mace, half a small nutmeg, half a dozen eggs well beaten it well together, put it a tie it firmly (allowing room to swell), and boil not less than five hours; it should not be suffered to stop boiling till done. PLAIN BATTER PUDDING. One quart of milk, six eggs, nine tablespoonsful of flour, a little salt and one of; bake half an hour or upward.

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HONEST PLUM PUDDINa. Take one pound of bread, break it small and soak in one quart of milk; wlien soft, mash the bread, and mix with it three large spoonsful of flour previously mixed with a cup of milk; add half a pound of brown sugar, one wineglassful of wine, one wineglassful of brandy, one teaspoonful of salt, the same of pulverized mace and cinnamon, or a rind of a lemon The whole should be well stirred together with quarter of a pound of chopped suet or melted butter; add ten eggs well beaten, one pound of Zante currants, and the same of seeded it in a bag made of thick cotton cloth, and before filling, it should be wrung out of hot water and floured inside; it must not be entirely filled with the pudding, as it will swell when boiling; place an old plate at the bottom of the pot in which you boil the pudding, to keep the bag from sticking to it and burning; let the water boil when you put the pudding in, and in a few minutes turn the bag There should be water enough to cover the pudding all the time it is When you wish to turn out the pudding, immerse the bag in cold water a minute, and it will easily slip out.

This pudding will require three or four hours to boil thoroughly.

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BEST CHRISTMAS PLUM PUDDING. of raisins, one pound of currants, one pound of bread crumbs, half a pound of suet fine, eight eggs, one quart of milk, one teacupful of sugar, one nutmeg, quarter of a pound candied citron, quarter of a candied lemon cut in strips, salt and other spice to taste; boil slowly for four hours, and eat with rich sauce. HARRISON PUDDING-.

One of molasses, one milk, one of suet, three of two cupsful of fruit, one teaspoonful of soda and one teaspoonful of cinnamon; butter the dish, put in and steam two hours; serve with sweet sauce. • CONNECTICUT MAIZE PUDDING. Sufficient quantity of sweet milk for the pudding desired, salt to the stir in Indian meal till a little milk will rise on the top by standing; if too thick, it will be hard; fill a puddingcrock or dish, and tie a cloth tightly over it; put boiling water to keep it covered, and boil steadily three hours; fruit may be added if desired; served with sweetened cream.

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MKS. poeter's new cook-book. NOTTINGHAM PUDDING. Peel six good apples; take out the cores with the point of a small knife, but be sure to leave the apples whole; fill up where the core was taken from with sugar and lemon-juice or; in a pie-dish and pour a light batter as for batter pudding, and bake them an hour in a moderate oven. EXCELSIOR APPLE PUDDING. Bread crumbs, suet, apples, currants and brown sugar half a pound of each, a dozen sweet almonds fine, one wineglassful of brandy, a cinnamon and to the to be pared, cored and chopped fine, the suet shred and; mix all well together, adding the whites of eggs just before the brandy, which should be the last ingredient put in; for three hours, either in a pudding-bag or a mould well buttered. DORA'S WHORTLEBERRY PUDDINGS. 1. One of sour milk or buttermilk, one a; a thick batter of wheat meal or Graham, and stir in one pint of huckleberries. This makes a large pud-

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HOW TO MAKE PUDDmOS.

ding, and should be steamed in a two-quart basin two hours; any sauce is good, but I prefer sweetened cream.

2. One pint of sweet milk scalding hot, a large pinch of stir in flour till quite thick; cool while you beat up four eggs; stir in the eggs and one pint of huckleberries; steam nearly two hours, and serve with sweetened cream. Either of these puddings is good with any fruit —apples, crab apples, berries or raisins. CARROT-POTATO PUDDING.

One pound of flour, one pound of suet chopped fine, three-quarters of a pound of sugar, one pound each of carrots and potatoes well boiled and mashed together, half a pound of raisins, three-quarters of a pound of bread crumbs, spice, flavoring and peel optional; mix together with a; it must not be too stiff*, and certainly not too moist; rub a basin well with dripping, and boil for three hours.

CREAM TAPIOCA PUDDING.

Soak three of tapioca three hours; put the same in one quart of boilihg

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MES. poetek's new cook-book.; boil fifteen minutes; beat the yolks of four in one; stir them 23uclding ^ye minutes before it is done lemon or vanilla; beat the whites of four eggs to a stiff froth with three tablespoonsful of sugar; put this over the pudding, and bake five minutes; one spoonful or two of prepared cocoanut in with the yolks and sugar is very good; cocoanut can be sprinkled the top, on the before putting in to brown. JERSEY PUDDING. BuTTEE a deep pudding-dish; line the bottom with thin slices of very light bread well buttered; pare half a peck of juicy freestone peaches; put a layer of peaches, then a layer of sugar; then more sugar and bread alternately, the is; lastly, fit a of bread and butter on the top; put a plate over set it in the oven; when the juice begins to boil up, take off the plate it until the peaches are perfectly tender; let it get cold, and it is delicious. PEACH DUMPLINGS. Substitute for in on page 345, and you will have delightful dumplings.

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THE BEST BREAD PUDDING. the inside of a of baker's bread, put into a deep pan with two of it one of boiling milk; after remaining a sufiicient length of to become completely saturated, with a spoon mash it until very smooth and fine; whisk six eggs until and light, which in gradually; add one quart of milk; mix all well together, and to the mixture into a pudding-dish, sift a little cinnamon over the top, and bake in a quich oven; when done and cold, have ready some peaches, which and before sending the pudding to table, place as many on the top as the dish will conveniently hold, and is second to none, especially CULPEPPER PUDDING. Six large pippin apples, six large tablespoonsful of sugar, quarter of a pound of butter, quarter of a pound of stale sponge cake crumbed, six eggs, one small nutmeg grated, the grating and juice of one large lemon; pare, core and quarter the apples, put them in an earthen pipkin in half a pint of to stew soft, but not broken, drain

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and mash them smooth with the butter; when cold, add the S]30nge cake, nutmeg and lemon alternately; then whisk the eggs until very thick, which stir in gradually; mix all well together, then put it in a buttered dish, and bake in rather a quich oven three-quarters of an hour; done, sift white sugar over; if liked, ornament with thin slices of citron. PRESERVE DUMPLINGS.

Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of moderate thickness, and fill with the fruit in quantity to make the size of a peach dumpling; tie each one in a dumpling cloth, drop them into hot water, and boil half an hour; done, remove the cloth, send to table hot, and eat with cream.

PLUMPING CURRANTS FOR PUDDINGS. putting them into puddings should be plumped.

This is done by putting boiling water on them; soak them well, and lay them on a sieve or cloth before the fire; pick them clean from the stones; this makes them look larger and improves the flavor, besides cleaning them.

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APPLE DUMPLINGS.—BOILED. Peel and cut the apples into halves, scooping •out the cores; take one pint and a half of flouPj three-fourths of a cupful of sour milk and cream, one-fourth of a teaspoonful of soda; stir the soda into the milk until it foams; mix the dough stiff enough to roll easily; just before covering fill the places scooped out of the apple with sugar and half an almond; drop Dumplings are much more delicate and healthy by not having grease in the pastry.

Almost any moderately tart fruit can be used instead of apples. BAKED DUMPLINGS. Use raised or puff-paste instead of the boiled dumpling paste. TEMPERANCE FOAM SAUCE. u^, as for hard sauce, white sugar with butter, until very light, in the proportion of half a cupful of butter to one cupful; with essence of lemon or bitter almonds; minutes before serving, set the bowl in a pan of hot water and it hot.

in a white foam to the top of the bowl.

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NUN BUTTER.

Four ounces of butter, six ounces of sugar, as much wine as the butter will take; beat the butter and sugar together, and gradually add the wine and a little nutmeg. WINE SAUCE.

Two ounces of butter, two teaspoonsful of flour, half a pint of boiling water, one gill of Madeira wine, quarter of a pound of sugar, half a grated nutmeg; mix the flour and butter together, pour in the boiling water, let it a few minutes; then add the sugar and wine; just before going to table add the nutmeg; PLAIN SAUCES.

1. Substitute vinegar or lemon juice wine in the recipe for Nun Butter. 2. Omit the wine from the wine sauce, and you will have a very nice sauce. 3. An excellent sauce may be found at close of for Sweet or Irish Potato Pudding (page 317).

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LIGH.T Desseets,Creams,etc. This head includes some of the most delicate and delicious dishes that can be gotten up for the Most of them are cheap and economical, while none are very costly, and all are not only palatable but wholesome; many are nice supper desserts. The only direction that we need offer is—care:

in no branch of culinary economy is this more essential than in the preparation of the delicacies that add so much to the attractiveness of a well-kept table. BAKED FEUIT. • Apple.—An apple may be spoiled in the baking—often is.

dish must be scrupulously and baking be done leisurely. You can reduce, burn an apple in a short time, but if you bake for several hours

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three to four, more or less, according to your fruit, some kinds baking more readily than _ others—you will have a soft, pulpy fruit, wrinkled and brown, and shining, whole, or perhaps with a slight vertical break, which break must occur, if it occur at all, toward the last of the baking; occurring early, it will intercept the baking at that place, as the exposed part is a powerful non-conductor or resister of heat. On the other hand, the peel is a conductor, and, with a moderate bake and finish your fruit. It will do this without breaking the skin, though it may strain it at (or at any stage) very tightly; yet a good strong resist the sufiiciently to keep it intact and preserve the juice, which must not be permitted to escape. Of course only sound apples, thoroughly free from vermin and rot, sound throughout, core and all, must be For if there is a worm or rot or any foreign odorous substance, this itself is cooked, and penetrates more or the mass.

apple is done, just done, take it out and at once it.

This in order to have as little of the core afiect the flavor of the as Cooked with the rest, it will do this, and the longer it is hot, the more the bitter principle of the seeds will be

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DESST:RTS, CREAMS, ETC.

distributed.

The better way (and the only one if your fruit is quite sour) is to lay the fruit open, smoking hot; take out the core, clean and sprinkle sugar over the mass; work a little with the spoon, so as to mix and fine the pulp well, then close as; set away till cold, and serve with or without rich cream.

Peaes.—1. Take quarter of a peck of pears, wash and put them into a pan, with one pound of brown sugar and half a pint of water; bake in a moderate until the fruit becomes tender; when and before sending to table, sift over white sugar. 2. Pare and into a pan, and to quarter of a peck of pears, allow three half pints of steam syrup; let them bake slowly in a moderate oven until soft. 3. Pare and core the pears, without dividing; in a pan, and fill up the orifice with add a bake until perfectly tender. APPLE FLOAT.

six and them in as much water as will cover them well done, press them through a sieve and make

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sweet with crushed or cooling, beat the of four to a froth, and; flavor with lemon or vanilla; serve with as good as peaches and cream. DELICIOUS DISH OP APPLES. Take two pounds of apples, pare and core them, slice them a pan; add of loaf sugar, the juice of three lemons and the grated rind of one; let these boil about two hours it into a mould, and serve with thick custard or APPLE SOUFFLE. the a sweeten them, then lay them pretty high round the inside of a dish; make a custard of the yolks eggs, a little cinnamon, sugar and milk; let it thicken over a slow fire, but not boil; when ready, pour it in the inside of the apple; whites of the eggs to a strong froth, and cover the; it a deal of pounded sugar, and brown it a fine brown.

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ETC.

POMMES AU RIZ.

Peel a number of apples of a good sort, take out the cores, and let them simmer in a syrup of clarified sugar, with a little lemon peel pick some rice, and cook it in milk, moistening it therewith by little and little, so that the grains may remain whole; it to taste, and add a salt and a taste of lemon peel; spread the rice upon a dish, mixing some apple preserve with. the apples upon fill up the vacancies between the apples with some of the; place the dish in the oven until the surface gets brown, and garnish with spoonsful of brightcolored preserve or jelly. GREEN CORN DELIGHT.

Take a dozen ears of green corn (sweet is best), and, without boiling, grate or scrape off the grains; into this stir two tablespoonsful of flour, also a wellegg, a little salt, a couple of spoonsful of sugar, and, lastly, about a gill of sweet milk and a small lump of butter; stir all together well, and bake in a well-buttered tin pan for one hour in a hot oven; eat with butter and sugar or sweetened

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FLOATING ISLAND OF APPLES. Bake or scald eight or nine large apples cold,^ pare them and pulp them through a sieve; beat up this pulp with sugar, and add to it the whites of four or five eggs previously beaten up with a small quantity of rose-water; mix this into the pulp a little at a time, and; heap it up on a dish, with a rich or jelly around it.

APPLE SNOW.

Stew some flavored sour to taste, strain them through a fine wire sieve, and break into one pint of strained apples the white of an egg; whisk the apple and egg briskly, stiff, and it be as as snow; eaten with a nice boiled it makes a very desirable dessert. QUINCE DELIGHT.

Bake ripe quinces thoroughly; when cold, strip off the skins, place them in a glass dish, and sprinkle them with white sugar; serve with rich cream. This makes a beautiful dish; it is simple and inexpensive, also a general favorite.

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ETC.

APPLE CHARLOTTE.

Take any number of apples you may desire to use; peel them, cut them into quarters and take out the core; cut the quarters slices, and let them cook over a brisk fire with butter, sugar and powdered cinnamon until they are en marmalade; cut thin of crumb of bread, dip them in butter, and with them line the sides and bottom of a tin shape; fill the middle of the shape with alternate layers of the apple and any preserve you may choose, and cover it with more thin slices of; then place the shape in an oven or before the fire until the outside is a fine brown, and turn it out upon a dish, and serve either hot or cold. CHARLOTTE RUSSB.

Take one ounce of isinglass or of gelatine, and soften it by soaking it a while in cold water boil it slowly in one pint of cream sweetened with of a pound of loaf sugar (adding a handful of fresh rose leaves, if convenient, tied in a thin muslin bag) it is thoroughly dissolved and well mixed it ofi* the set to and beat together till very light and thick four whole eggs and yolks only of four others;

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Mfis. porter's new cook-book. stir the beaten eggs gradually into tlie mixture of cream, sugar and isinglass, and set it again over the fire; stir it well, and see that it only simmers, taking it off before it comes quite to a boil; while it is warm, stir in sufficient extract of roses to give it a high rose flavor and a fragrant smell; ready two moulds lined with lady cake or almond sponge cake; fill them with the mixture and set them on ice; before they go to table ice the tops of the charlotte, flavoring the icing with rose.

CHOCOLATE CHAELOTTB RUSSB. Having soaked in cold water one ounce of isinglass or of gelatine, shave down three ounces of the best chocolate, which must have no spice or sugar in it, and mix it gradually into one pint of cream, adding the soaked isinglass; set the cream, chocolate and isinglass over the fire in a porcelain kettle, and it slowly till the is dissolved thoroughly and is well mixed; then take it off the fire and let it cool; have ready eight yolks of eggs and four whites beaten all together until very light, and stir them gradually the mixture in turn with of powdered loaf Rugar the whole over the

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fire, but do not let it quite; then take it off, and whip it to a strong; line your moulds with sponge cake, and set them on ice.

like a strong chocolate flavor, take four ounces of the cocoa.

A DISH OP SNOW. Take a large cocoanut, break it in pieces, pare off the dark the water, wipe them dry, and then grate them on a coarse grater; serve the grated nut in a glass bowl or dish, to be eaten with ices, preserves, jellies or jams. MOCK CHAELOTTB RUSSB. One cupful of butter, two cupsful of sugar, four cupsful of flour, one cupful of sour milk, four eggs, one bake in layers as for inside: One pint of sweet milk, the yolks of two eggs, one heaping of corn-starch; to flavor; bring the milk to a boil; then add the corn-starch moistened with a little milk; stir it a few moments and remove from the; cakes together cold.

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ITALIAN CHARLOTTE.

Soak in equal portions of wine and water sweetened with loaf sugar some slices of sponge cake; put them in a glass bowl; make a custard in proportion of eight eggs to one quart of milk and six ounces of sugar; when cold, lay the custard over the sponge cake; beat the whites of three eggs to a froth; add by degrees of powdered loaf sugar; flavor with lemon or vanilla, and with a spoon lay it tastefully over the top. CROQUETTES DB POMMES. the apple just as for the charlotte, but instead of putting it into the jelly shape you balls or rather cakes, which you cover with egg and bread crumbs, and fry of a rich brown. FLOATING ISLANDS.

1. One quart of cream, whites of five eggs, half a pound of powdered loaf sugar; whisk the eggs to a froth, add the sugar, one at a time, and flavor with vanilla; sweeten and the cream with wine to taste it into a bowl or dish, and place the island tastefully on top. 2. One quart of milk sweetened, the whites of

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six eggs, wine to the taste, half a pound of pulverized sugar for the island, a currant jelly; beat the eggs, and add the half pound of sugar bydegrees, and as much currant jelly as will make it a fine pink; pour the milk in a glass bowl a tablespoon place the island on it in heaps, tastefully arranged.

SILVER LAKE CUSTARD.

Take two pounds of sponge cake (baked in a square pan); it in a deep dish; then take three pints or one of Madeira wine and to taste, with which saturate the sponge cake completely; have ready an island made as above. No. 2, and with a tablespoon place it on the top of the cake, not allowing the spoonsful to touch; if in strawberry just before going to table place six or eight large strawberries on each; sift white over, and eat with the remaining cream. This is very nice, and likewise ornamental. BALLOONS.

One pint of milk, three eggs, one pint of flour; separate the eggs, beat the yolks light, and mix with the milk, and flour gradu-

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ally; it well with one saltspoonful of; then whisk the whites until stiff and dry, and stir through lightly, half at a time; butter small cups, fill them half full of the mixture, and bake in a quich oven; turn them out of the cups, place them on a heated dish, and send to table hot; eat with wine sauce. CUP CUSTARD.

Eight eggs, five ounces of sugar, one quart of new milk, sugar to; eggs, add the sugar and milk with a rose-water and the grating of an orange or lemon; fill your custardcups, sift a little cinnamon over the top, set them in the oven in a shallow pan of hot water; as the custard is thick, take them out or it will be spoiled with whey; let them be cold when sent to; they are very nice with fresh fruit sugared and placed on the top of each—strawberries, peaches or raspberries, as preferred. FRENCH CUSTARD. One quart of milk, eight eggs, sugar and cinnamon to; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla,

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and sweeten to; put it into a pan or farina kettle, place it over a slow fire and it all the time until it becomes a custard; then pour it into a pudding-dish to get cold; whisk the whites until stiff and dry; have ready a pan of boiling water, on the top of which place the whites; cover and place them where the water will keep sufiicientlj hot to cause a steam to pass through and; in a dish (suitable for the a of custard and white alternately; on each layer of custard grate a little nutmeg with a teaspoonful of wine; reserve a layer of white for the over which grate nutmeg; to table, and eat cold. SYLLABUB.

1. One quart of rich milk (or cream), half a of wine, six ounces of loaf sugar; sugar and wine in a bowl, and the milk lukewarm in a separate vessel; when the sugar is dissolved in the wine, pour the in, holding it high; grate nutmeg over it.

2. Three pints of cream, half a pound of sugar, half a pint of wine; mix the ingredients together as directed in Syllabub No. 1,

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CUP CUSTARD.—NOT COOKED. One quart of new milk, one pint of cream, four ounces of powdered loaf sugar, three tablespoonsful of wine in which rennet has been soaked; mix the milk, cream and sugar, and in the wine; then pour into custard-cups, and set away till it becomes a curd; grate nutmeg on top, and eat with cream thoroughly cold. COLD CUSTARD.

Take one-fourth of a calf's rennet, wash it well, cut it in pieces and put it into a decanter with one pint of Lisbon wine. In a day or two it will be fit for use.

To one pint of milk add one teaspoonful of the wine; sweeten the milk and it with vanilla, rose-water or lemon; warm it a little and add the it slightly; pour it immediately cups or glasses, and in it become a It makes a firmer curd to put in the omitting the It may be eaten with sugar and cream. NE^W YEAR'S TRIPLE. This is a very pretty dish. Stick small Savoy or sponge cakes full of candied citron spikes, and

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pour over it currant syrup or any fruit syrup preferred diluted with the juice of a lemon the moisture is absorbed, pour a rich cold boiled custard made from the of eggs the cake, and pile upon the top the white, beaten to a stiff froth, with powdered sugar, and garnish with bits of firm, red currant jelly. RASPBERRY FOOL.

Put your fruit for quarter of an hour into an; when tender, pulp it through a sieve, sugar it, add the crumbs of sufficient sponge cake to thicken it; put into a glass mould or into custardcups, and lay some thick cream on the top; if for immediate use, the cream may be beaten up with the Other light berries and fruit may be treated same way. BLANC MANGE.

one ounce of in pieces, and pour on it one pint of boiling water; next morning add one quart of milk; it the is; it; put in two ounces of sweet almonds blanched and pounded; it, and put it in the mould; when stiff,

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MES. pokter's new cook-book. turn them a deep dish, and put raspberry cream around them, or dress with syllabub nicely frothed; some moulds require coloring. (For coloring, see page 272.) TAPIOCA BLANC MANGE. Half a pound of tapioca soaked an hour in one of milk, and till tender; to taste, and put into a mould cold, turn it out, and serve with strawberry or raspberry jam round it and a little cream. JAUNB MANGE.

1. Dissolve one ounce and a half of isinglass in one pint and a half of water; add to it one pint of white wine, the yolks of eight eggs and the juice of three lemons; boil the peels in the liquor, beat the eggs with the juice of the lemons, sweeten to your taste it all together, strain it and put it into moulds.

2. Put one of taking out a pinch, into a basin over it half a boiling water; let it stand covered over before the fire all night; then put it over the fire, and make it hot; add to it four yolks of eggs well

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half a pint of sherry wme, the juice and rind of one lemon, sweeten it to your; let it gently for quarter of an hour; this quantity will make one good- sized mould. JACQUE MANGE.

To two of add one pint of; dissolve it over the fire, and add the rind of two large lemons grated; when it has boiled a little, put in one pint of white wine, then the yolks of eight eggs thoroughly beaten, the juice of two lemons and sugar to; the eggs, lemon-juice and should be previously mixed together with a small quantity of the wine; add the whole together, and keep it one way it; then strain through muslin, and pour into cups or moulds that have been well rinsed in cold PIQS A LA GENEVIEVE. Dissolve two ounces of best sugar in half a pint of cold water in an enameled stewpan, with half the very thin rind of a large lemon this is done, put into it half a pound of Turkey figs, and put the stewpan either over a moderate

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fire or on a stove, so that the figs may stew very; when quite soft, add one glassful of common port or any other wine and the strained juice of half a lemon; serve them hot for second course. They are very good cold for dessert.

About two hours or two hours and a half is the average time for stewing the figs, and the flavor may be varied by using orange peel and juice instead of lemon, and by boiling two or three bitter almonds in the syrup.

SNOW CBEAM.—A VERY SIMPLE DISH. No sweet dish is more agreeable or easily made for small balls or parties than the following snow If the recipe is closely followed, any family may enjoy it at a trifling expense, and it is really worthy the table of an epicure. Put in a stewpan four ounces of ground rice, two ounces of sugar, a few drops of the essence of almonds or any other essence you choose, with two of; add one quart of milk; boil from to twenty minutes till it forms a smooth substance, though not too into a mould previously buttered, and serve when cold and well set.

If the mould be dipped in warm water, the

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cream will turn out like a jelly.

If no mould, put either in cups or a pie-dish.

The rice had better be done a little too much than under. ^ THE HIDDEN MOUNTAIN.—A PRETTY DISH. Six eggs, a few slices of citron, sugar to three-quarters of a pint of cream, a layer of any kind of jam; the whites and separately; then mix them and again, adding a few of the cream and sufficient pounded sugar to sweeten it; when the mixture is well beaten, put it into a buttered pan, and fry the same as pancake, but it should be three times the thickness of an ordinary pancake; cover it with jam, and garnish with slices of citron and holly leaves. This dish is served cold. COMPOTE AUX COMPITURES. Peel some apples, leave them whole, but take out the cores; put a little water in the preservingpan, and let the apples cook with a large lump of sugar, taking great care that they do not break; the in a glass dish, and when they are fill the centre of each with apricot jam

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or any recherche preserve; boil the liquid until it jellies it into a dish that it may take its form, let it cool, and then put it over the apples without breaking it. The French recipe adds that the jelly will leave the dish easily if it be dipped for an instant into hot water, but as this would be likely to dull the jelly, it is a better plan to just dip shape, jelly and all water, a plan followed by good confectioners. ITALIAN CREAM.

Put two pints of cream into two bowls; one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassesful of white wine; then add the other pint of cream, and stir the whole very hard; boil two ounces of isinglass with four small teacupsful of water reduced to one-half; then the lukewarm in the; in a glass dish to congeal. BURNT CUSTARD.

Boil one quart of milk cold, mix with it the yolks of eight eggs; stir them together over the fire a few minutes; sweeten to your taste; put

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some slices of Savoy cake in the bottom of a deep dish, and pour on the custard; whip of the eggs to a strong; lay it lightly on top; sift some sugar over it, and hold a very hot iron over it until it is a light brown; garnish the top with raspberry marmalade or any kind of preserved fruit. FROZEN CUSTARD. Sweeten one quart of cream or rich milk with half a pound of sugar, and flavor to put it over the fire in a farina kettle; as soon as it begins to boil, stir it a tablespoonful of corn-starch or flour which has been previously mixed smooth with a little milk; it has boiled a few minutes, take it stir in very gradually six eggs which have been beaten; when quite cold, freeze it as ice cream. ORANGE SALAD.

Take off the outer rinds and remove the thick inside skin of some fine, clear oranges; slice them, taking out the seeds, and strew them very thickly with powdered drop upon a lemon juice, and over the whole pour a cupful of currant shrub.

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MRS. portek's new cook-book. APPLE TOAST.

Cut six apples in four quarters each; take the core out, peel and in; put in a one of butter, then throw over the apples two ounces of sugar and two of water; put the saucepan on the fire, let it stew quickly, toss them up, or stir with a spoon:

a few minutes will do them; when cut two or of bread half an inch thick, put in a frying-pan two ounces of butter, put on the fire; when the butter is melted, put in your bread, which fry of a nice yellowish color nice and crisp, take them out, place them on a a over, the apples about one inch thick; LEMON CUP CUSTARD. ripe lemons and roll them; squeeze them in a bowl; mix with the juice a of add gradually sugar enough it very sweet; twelve eggs very light and into the mixture; beat thoroughly, put into cups, bake; grate n utmeg over when cold and serve; may be eaten with jelly or preserves.

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LIGHT DE8SEETS, CKEAMS, ETC.

PINE ICE-CREAMS.

Two quarts of new unskimmed milk (or good cream is better), two pounds (or to taste) of loaf sugar, eight eggs, a pinch of salt; dissolve the sugar in the milk; beat the eggs to a froth and add to the milk and sugar; strain and set on till thoroughly hot through, but not quite boiling: be very careful not to scorch with vanilla, lemon, orange or rose to taste (below we give the methods for flavoring with fruits); then put it in a tin freezer, which should be not more than one-half full, and pack the freezer in a deep tub with broken ice and salt, and whirl the freezer rapidly till the cream has the proper consistency, occasionally scraping down from the inside. The number of eggs may be reduced to suit purse.

Steawberry.—Mash one strawberries with a spoon; sprinkle on half a pound of fine sugar and let it stand about an hour through a fine sieve or through a cloth, and if the is not all dissolved, stir it well in little water, and this juice into the milk or cream prepared as above, and freeze. E,ASPBERE,Y.—Made the same as strawberry; a delicate dish, and pink.

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MRS. portek's new cook-book:. Blackberry.—Made the same as strawberry; as healthy a cream as made. Whortleberry.—Made the as strawberry; fine purple.

Gooseberry.-—Same as strawberry; fine green.

Red Currant.—Made as strawberry; fine pink.

Peach.—Take fine ripe freestone peaches chop fine, mash, and work as strawberry. Pine Apple.—Pare, shred fine. Cocoanut.—Shell, grate fine and work as strawberry; a very little lemon juice is an improvement. Almond.—Mash five-sixths sweet to one-sixth bitter almonds, putting in just enough rose-water to prevent oiling. Walnut.—Same as almond. Grape.—Stew not too much; sweeten while cold, strain out seeds and The Delaware and other rich sorts are best. Tomato.—Pare and slice very tomatoes; sift sugar over to; in preparing the milk or use rather; a little lemon is a decided improvement. In substantially the same way ice-cream may be made of almost any flavor desired. Be sure to make the fruit very smooth before putting it in the cream.

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WATER ICES.

Orange.—Take one dozen of oranges, the skin grated and juice squeezed out, six quarts of water, ten ounces of white sugar to each quart of water; mix well and put into freezer.

Be careful to stir steadily while freezing or it will cake into lumps or be crusty.

A little arrowroot is considered an improvement by many.

The amount of sugar and of orange juice may be varied to suit taste. Other flavors may be made in the same way, varying the flavoring to taste. FROZEN FRUITS.

The above recipes, increasing quantity of peaches, raspberries or whatever fruit you may use, and adding a small amount of rich cream, make fine frozen fruits.

The fruit should be mashed to a smooth pulp, but not thinned too much. In freezing, you must be especially careful to prevent its getting lumpy.

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How TO Cook Eggs. The French have nearly, if not quite, seven hundred ways of dressing In this country we have a few hundred less, and as a rule scarce one well understood or practiced by the " general public."

An egg is truly a wonderful thing delicate and of nutriment, if rightly used.

Its value as an article of food is much enhanced by the ease and quickness with which it can be prepared and served. If perfectly fresh eggs are not obtainable, great care should be taken in the use of doubtful ones.

One test of their fitness is to drop them into cold; the stale or addled ones will float on the water, or at least rise on end. BOILED EGGS.

The fresher eggs are, the more time will be required for boiling; to have them soft and tender,

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HOW TO COOK EGGS. drop tliem at a point, and let them stand from to seven minutes, without If desired for salad, boil them for ten; then throw them in; gently on a table or board, and the shell is easily removed.

Egg racks, to set in boiling hot water, are convenient. PRIED EGGS. To fry eggs to accompany ham or bacon, put some sweet, clean lard in a perfectly clean fryingpan, and when boiling hot, slip in the eggs, having broken each one separately in a saucer.; do not turn them over, but keep dipping the hot over them with an iron spoon; they require about three minutes; take them out with an egg-slice, trim discolored parts, put them on a hot plate, drain off the grease, and send to the table hot.

on of ham.

The whites should be transparent, so the yolk shine To accompany the slice ham very thin, and soak the in hot for an changing the several times, and always pouring it on hot; this process extracts the superfluous salt, as well as makes the meat tender; after soaking, dry

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the slices with a cloth and broil over a clear fire; boiled ham may be sliced and broiled, and served with eggs—of course the slices need no soaking.

Try this method, and see if it be not a great improvement upon the ordinary method of " fried " ham, and the eggs fried in the ham gravy. POACHED EGGS. perfect success choose that are not two days old, yet they must be; quite fresh eggs are too milky; the beauty of a poached egg, a one, consists in the hardened to form a transparent veil for the yolk; as much boiling water as you need through a clean into a stewpan; break the eggs separately into a cup or saucer, and when remove the pan from the heat, and gently slip the in the white is set, replace the pan over the fire (which should be moderate), and as soon as the water boils, the eggs are done; remove them with a slice and trim oflf the ragged edges; if served on toast, cut the bread in pieces a little larger than the egg, and about quarter of an inch; toast only on one side, and just enough to

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HOW TO COOK EGGS. give a yellow color. The toast may be moistened with a little hot water; some sprinkle on it a few drops of vinegar, lemon juice or essence of anchovy POACHED EGGS WITH HAM SAUCE. Mince fine two or three slices of boiled ham, a morsel of onion, a little parsley, pepper and salt; all of an hour; put the poached eggs in a dish, squeeze over them the juice of half an orange or lemon, and pour over this the sauce about half boiling. OMELETTES.

A PERFECT omelette is neither greasy, burnt, nor overdone; the fire should not be too hot, as it is an object to have the whole substance heated without much browning; the perfect omelette is not thin, like a of leather, but it is thick, in order to be full and moist; the richness may be modified by beating two or three of mashed six or some corn-starch; beat them well with a fork or egg-beater and add a saltspoonful of salt; put two ounces of butter in the frying-pan; when melted,

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pour in the beaten eggs, stir with a spoon it begins to set, then turn it up all around the edges, and when it is of a nice brown, it is done; to take it out, turn a hot plate over the omelette, and turn the pan upside down; double it over like a turnover, and serve hot; if not sufficiently brown on the top, brown a salamander or a heated shovel; the omelettes particularly as many whites as should be Omelettes are sometimes served with gravy, which should be flavored with sweet herbs and and thickened with potato, corn-starch or arrowroot; never wheat Omelettes are called by the name of what is added to give them flavor—a ham or tongue omelette, a veal kidney omelette (which is a great favorite with a Frenchman, on account of its delicacy); after the kidney is boiled, cut it into and beat with the eggs; in the same manner, ham, anchovies or tongue, shred small, makes a delicately flavored dish; some onion, parsley or a clove of eschalot minced very finely; some chop oysters.

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How TO Make Beverages. This head includes Coffee, Tea, etc., and Light Wines, Beer, etc.

To many persons a really good cup of coffee at their morning meal is not only a luxury but at the same time an essential part of the meal, and yet there are few, even among the most expert housewives, who quite understand the art; nothing but repeated efforts and constant care can give proficiency, though the instructions below will be found a valuable help.

Tea, too, is often spoiled in the making; the quantity of tea is important, but the manner of making is more so.

For dinner, lunch and at evening social companies home-made wines, beer, etc., are often found convenient and acceptable, and are far safer and preferable to the wines, cordials, brandies and alcoholic stuffs which have done such incalculable harm and are so pernicious and baneful in the family circle.

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TEA.

Take sufficient tea, green or black or mixed, to; moisten in cold water; off the cold water and put the moist leaves in your tea-pot (earthen is best) and pour on boiling water; stand a few minutes near enough to the to keep hot, but not to boil at all; then pour off into a warm clean pot. Never buy ground, but grind it yourself immediately before using it; keep your coffee-pot, whatever kind you may use, wiped clean and dry inside; a damp tea or coffee-pot acquires a musty flavor that spoils the best tea or Put your freshly ground coffee-pot previously made warm, and pour water upon it actually boiling; set the pot on the for a few seconds, but do not let it boil up, then pour a cupful out and return it back again pot in order to it; having done stand on the hob or centre to settle, and in five minutes a transparent, strong, aromatic cup of coffee may be poured out.

The proportions of coffee not be too

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HOW TO MAKE BEVERAOES. ground) recommended, are an ounce to a pint or pint and a half of water. The milk always be boiled and used as hot as possible; the boiling of milk imparts a peculiar and exceedingly pleasant flavor to the coffee. White sugar is recommended, as the molasses-like of moist sugar quite overpowers the delicate aroma. SUBSTITUTES FOR COFFEE. Those who are not particular as to quality, but only want something looks coffee, will find the following among the best of the many subtitutes: Roasted acorns, chick peas, beans, rye, cocoa shells, burned wheat bread, dried and roasted turnip, carrot and dandelion root.

We do not recommend any substitute. STRAWBERRY DRINK.

Put to one pint of water one pound of strawberries, which you are to bruise or mash in the water; then put in of a pound or ^ve ounces of sugar, and squeeze into it the juice of a lemon, and suffer it to before you drink it.

If the lemon be full, it will serve two pints.

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CHOCOLATE.

Chip one small square of chocolate, such as are marked on the half pounds; put this into a bowl, pour some boiling water, and mix it very smooth; then put it into a kettle or sauce-pan, and add to it one pint of boiling water; let it boil a few minutes, then add half a pint of boiling milk; boil the whole ten or fifteen minutes longer. COCOA.

Grind one teacupful of cocoa in a coffee-mill; put it in a small bag made of very thin muslin, tie it close; put it in a pot with three half pints of boiling water and one pint of boiling milk; boil the whole for half an hour, then put it into another pot and send it to table. be found to suit delicate stomachs better than chocolate, as it is not so rich. BOTTLED LEMONADE.

two of hot water, two lemons, sliced, half a pound of loaf sugar and quarter of an ounce of gum arable; strain through a flannel bag and bottle off.

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HOW TO MAKE BEVERAGES. SODA ^^ATBR POWDERS. Take one ounce of tartaric acid, one and a half ounces of carbonate of soda; divide it into sixteen portions, wrap up the acid in white paper and the soda in blue; dissolve the soda in a tumblerful of water, put in the acid, and drink immediately. Citric acid may be used instead of the tartaric, and will be found an improvement. SODA WATER.

Dissolve one ounce of the carbonate of soda in one gallon of water; put it bottles, in the quantity of a tumblerful or half a pint to each; having the cork ready, drop into each bottle half a drachm of tartaric or citric acid in crystals; cork and wire it immediately, and it will be ready for use at any time. APPLBADE.

Slice some apples, put them in a deep pan and pour enough to; place the cover on the pan, and when cold, the liquid; sweeten a little lemon.

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ORANQBADB.

A PLEASANT and antiseptic and anti-diarrhoea summer beverage is thus composed: Take of dikite sulphuric acid, contrated infusion of orange-peel, twelve drachms, syrup of orange-peel fluid ounces; add same to two imperial gallons of A large wineglassful is taken for a draught, mixed with more or less water, according to taste. Try it.

ORANBERRYADB.

boiling water upon bruised cranberries, for liquor and sweeten This forms an agreeable and refreshing beverage. CREAM BEER.

Two and one-fourth pounds of white sugar, two of tartaric acid, juice of one lemon and three pints of water; boil together fiye minutes; cold, add of three eggs to a a of beaten with the egg and half an ounce of wintergreen essence or any other kind preferred; bottle, and keep in a cool place.

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HOW TO MAKE BEVERAGES. LEMONADE.

Six lemons, one quart ol boiling water, one or two ounces of clarified sugar. TOMATO BEER.

A VERY healthy and palatable beer can be made in this wise: Gather ripe, sound tomatoes strain through a coarse linen bag, and to every gallon of juice add of good, moist brown sugar; let it stand nine days; pour off and bottle closely; the longer kept the better. a pitcher sweetened water, add lemon juice to suit to of the preparation described, and you will find it equal to the best lemonade. To half a gallon of sweetened water add one tumblerful of beer.

BLACK OR WHITE ELDER WINE. Gather the elderberries ripe and dry, pick them and bruise them with your hands and strain set the- liquor by in glazed earthen vessels for twelve hours to settle; put to every pint of juice one pint and a half of water, and to every gallon of this liquor three pounds of moist sugar;

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r;84 MRS.

set it in a the fire, and when it is ready to boil, clarify it with the whites of four or; let it boil one hour, and when it is cold, work it strong ale yeast, and it, filling up the vessel from time to with the same liquor, saved on purpose, as it sinks by working.

In a month's time, if the vessel holds about eight gallons, it will be fine and fit to bottle, and bottling will be fit to drink in twelve months; but if the vessel be larger, it must stand longer in proportion, three or four months at least for a hogshead. All liquors must be fined before they are bottled, or else they will grow sharp and ferment bottles.

Add to every gallon of this liquid one pint of strong mountain wine, but not such as has the horachio or nag's-skin This wine will be very strong and pleasant. Home-made wine may be made in a similar way with other berries or fruit substituted elderberries. GINGER BEER.

Put into any vessel two gallons of boiling water, two pounds of common loaf sugar, two ounces of best ginger (bruised), two ounces of cream of tar-

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HOW TO MAKE BEVERAGES. tar, or else a lemon sliced; stir them up until tlie sugar is dissolved, let it rest until about as warm as new milk, then add two tablespoonsful of good yeast, pour on to a bit of bread put to float on it; cover the whole over with a cloth, and suffer it to remain undisturbed twenty-four hours; then strain it, and put it bottles, observing not to put in occupy cork the bottles well, and tie the corks, and in two days, in warm weather, it will be fit to drink. If not to be consumed until a week or a fortnight it is made, a quarter of the sugar may be spared.

In substantially the same way beer may be of any desired flavor by using the appropriate fruit, etc.

CIDER KEPT SWEET ALL THE WINTER. Bruise one pound of white mustard seed and add two eggs well beaten and one pint of fresh; when the cider is in a condition for drinking, pour in the above mixture, shake the barrel and bung the cider can be it settles.

recipe has been found to answer the purpose.

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MRS.

MULLED ALE.

Boil one quart of good ale with some nutmeg; beat up six eggs and mix them with a little cold ale; then pour the hot ale to it, and return it several times to prevent it curdling; warm, and it till sufficiently thick; add a piece of butter or a glass of brandy, and serve it with dry toast. CHERRY BOUNCE.

Mix six pounds of morello cherries and six pounds of large black-heart cherries; put in a wooden bowl and mash them with a pestle to mash the stones; mix with the cherries three pounds of loaf sugar and put them demijohn or large stone jar; pour on two gallons of best rectified whisky; stop the vessel closely and let it stand three months; shake it every day the first month; at the end of three months it is fit for use.

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How TO Can Fruits.

The best method to preserve fruit with all its original is by hermetically sealing it from the air in cans prepared /or the purpose, and these should be of glass or stoneware, as the acids of fruit act chemically on tin or other metals, often destroying the flavor of the fruit, and sometimes rendering it very unwholesome. Either self-sealing cans, or those which require wax, may be used successfully, but probably the former are best for those of little experience, and they are unquestionably more convenient. Of these there are several claimants for public favor, all of them highly recommended, and doubtless all of them good. Our own experience favors the "Valve Jar,"

the "Mason" and the "Hero." The Selection of Fruit.—This be done with the greatest care.

Some varieties cannot be preserved at all, unless canned when per-

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fectly fresh, and success is more certain with all kinds if particular is regarded.

The should be nearly or quite ripe, but not over-ripe, and any which bears signs of decay must be carefully excluded. Cooking the Fruit.—Nearly all varieties are better steamed than stewed or boiled, and this for three reasons:

1. The fruit is not so badly broken and mashed; 2. It retains of its original; or no water is required to be added, and it is therefore cooked in its own juice. Almost every family has conveniences for steaming on a small scale, either with the common tin steamer or the elevated platform, which can be used in a common kettle. To those who wish for ample facilities we would recommend the following cheap and simple method: Take a common wash-boiler, and have fitted it a horizontal 2^1atform of sheet-iron, perforated freely with half-inch holes so as to allow the free passage of steam.

it mounted upon legs so stand clear from the water, which should be only a few inches deep in the bottom of the boiler. picked and placed in a tin or earthen with a cover over it to prevent the condensed steam from

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HOW TO CAN FRUITS. dropping into it.

No sugar is required with anykind of We are informed by one who is always successful in this business that the flavor of the fruit is better preserved without sugar, and she never lost a can.

If sugar must be used, it can be added when the cans are opened Place your dish of fruit on the platform of your steamer, having sufficient water in the bottom, but not too much.

Then cover the whole closely, and steam until thoroughly scalded. Some kinds of fruit require a longer time than others, and judgment must be exercised in regard to the matter.

It should not be cooked so as to fall to pieces, but care should be taken to have it thoroughly scalded. While the fruit is cooking, the cans should be Several methods recommended, but perhaps the is the:

Have your cans thoroughly cleansed, and into each a small quantity of tepid water. Shake thoroughly until the can is of a uniform temperature.

Then add a little warm water, shaking as; then a little hot water, and so on until the can is hot.

is one of the best safeguards against breakage, and as expeditious as any method.

This should be done just in time,

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so that the cans will be all ready for the as as placing the in the cans be to protect them from currents of air, as they are frequently broken by a simple draught of cold air. The fruit may now be poured the cans.

Peaches, pears, or other large fruit, may be tastily arranged in the cans with a fork, piece by piece, and the boiling juice added afterward to cover them. the can is full, shake incline it back and forth, so as to cause the air to rise to the top, if any should be among the Be sure the can is to the brim, and then screw on the cover, or if not a self-sealing can, the cork and cover with melted sealing wax.

The makes wax:

of rosin, two ounces of beeswax, one and a half ounces of mutton tallow.

Melt and mix.

All the above work should be performed expeditiously. The cans may then be set away to cool, and be kept in a cool, dark and closely watched for a few days, to see that the sealing is perfect. If the fruit shows signs of not being perfectly sealed, it should be at once taken out, scalded and sealed again.

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HOW TO CAN FRUITS.

Tomatoes, berries and small fruits may be preserved in stone jugs. Observe the same rules in preparation, beating the jugs thorougbly putting filled, place one or two thicknesses of cloth over the mouth and then put in the cork, covering the whole with wax. By close attention to particulars and the exercise of good judgment, success is almost certain. ANOTHER METHOD.

The following is recommended by a neighbor who has had much successful experience: To can peaches, I allow half a pound or less of sugar to one pound of peaches. Make a syrup of the sugar by adding a pint of water to one pound of sugar, and boiling for a time. Pare and halve the peaches; drop them into the syrup and boil for ten minutes. Put into the cans—glass ones—and seal Any other kind of fruit may be preserved same manner.

They will keep equally well without sugar, but it is usually quite as convenient to add the sugar when canned.

few peach kernels blanched.

For convenience and safety's sake, place the can, being filled with hot fruit, on a wet napkin or towel folded a number

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Mi^s.

of times.

Some varieties of pears require longer cooking, while some other varieties of fruit need The cans should be filled to the top. CANNED GRAPES.

There is no fruit so difficult to can nicely as the grape; by observing the instructions you will find the grapes rich and tender a year from putting up. Squeeze the pulp from the skin, as the seeds are objectionable; the pulp until the seeds begin to loosen, having the skins boiling in a little water, hard, as they are tough. When the pulp seems tender, put it through the add the if tender, the water they boil in, if not too much.

We use a coffeecupful for a quart can; until thick, and can in the usual way.

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Peeserves, Jellies, etc. In selecting fruit for preserves it should always be the finest and defective, and much taken to remove all the bruised or decayed parts; by allowing them to remain they darken the syrup, and consequently the beauty of the preserve is lost.

The best loaf sugar should always be used, unless for immediate use; it requires less skimming, and is not so apt to ferment. The Russian isinglass, as also the white of egg, may be used for clearing.

The former should be prepared hours previous to using by pouring boiling water over and allowing it to stand until wanted. Glass tumblers are decidedly preferable to larger vessels for all kinds of jellies and preserves, for by frequent opening they very spoil.

A paper well saturated with brandy should be placed on each, and a thick piece pasted over the top to exclude the air.

They should always be kept in a dry, cool place.

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MRS. porter's nfav cook-book. SYRUP FOR PRESERVES. To every pound of sugar add one gill of water, and let it stand it is For every twelve pounds allow half an of Russian isinglass. Dissolve the isinglass by pouring over it a little boiling water. Put it in with the cold, place over the fire, and as soon as it begins to boil, skim it until no more scum will The syrup is then ready for any kind of fruit which you may wish to preserve.

PINE APPLE PRESERVES. Choose your pine apples as ripe as you can get Pare and cut them into thin slices, weigh them, and allow one pound of the best doublerefined loaf sugar to each pound of fruit. Take a deep china bowl or dish, and in it put a layer of alternately, observing to put a coating of sugar on the top, and let it stand all In the morning take out the fruit and put the syrup into a preserving-kettle. Boil and skim it until it is perfectly clear; whilst it is boiling hot pour it over the fruit, and let it stand uncovered it becomes entirely cold.

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PRESERVES, JELLIES, ETC.

If it is covered, the steam falls into the syrup and thins it.

Put your fruit in glass jars or tumblers, and cover it close by pasting paper over the top.

PEACH PRESERVES. Take fine large peaches, pare them and remove the pits.

Weigh the allow an quantity of the best loaf sugar. Put the peaches into a large dish and strew one-half of the sugar Cover the dish and let next morning. Then take all the juice from the fruit, put it into a preserving-kettle with the remaining sugar, and when it is cold, put in some isinglass or the white of egg beaten. In like manner quince, plum, apricot, apple, cherry, green gage and fruit preserves are in case fruit should be taken, free from imperfections, and the slightest bruise or other fault should be removed. CRANBERRY PRESERVES. Pick, wash and weigh cranberries; to each pound of fruit allow a pound of sugar. Dissolve the sugar in as small a quantity of water as

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; put it the in a preservingkettle, let it boil, and skim it is then put in cranberries, until they are soft and Pour them warm into your glasses; paste or tie paper over when cold.

TOMATO PRESERVES. Wash, bruise them and put in a boiler over a boil half an hour and strain; boil the juice until reduced one-half; cool, put in jars, and seal; then place the jars in a boiler of cold water, with straw or rags to prevent breakage; boil twenty minutes; when perfectly cold, place the jars in a cool, dark cellar. They will keep for years. Add seasoning when brought on the table. WATERMELON RIND PRESERVES. Select your rind, firm, green and; cut them in any fanciful shape, such as leaves, stars, diamonds, etc.

cut, weigh, and to of rind allow one and a half pounds of To green a brass or copper kettle, and to a layer of grape vine leaves, which should be well washed, add a layer of the

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PRESERVES, JELLIES, ETC.

rind, and so on until the last, wliich should be a thick layer of the leaves and well covered with a coarse linen To each pound of the rind add a piece of alum the size of a pea; then fill up with warm water sufficient to cover the whole, and let it stand upon the stove, where it will steam, but not the greening is completed, which will be in two or three hours. When green, lay them in clear, cold water and commence your syrup.

To each pound of sugar add one and a half pints; clarify, put in your rind; have ready sliced some lemons, two to each pound of rind, and when about half done, add the lemons. the rind is perfectly transparent. If you like the taste of ginger, add a few pieces of the root, which will impart a high flavor, and is pleasant when blended the lemons.

This preserve when candied is a very good substitute for citron in fruit cake and mince pies. GARDEN CITRON PRESERVES. cut in fanciful shapes, place them in a jar of salt water and let them remain three days and nights, then in fresh water two days and nights, and the same length Si

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of time in alum water.

Scald them well alum water, drop them let them remain one night, then boil in fresh water until transparent; cover them while boiling with grape Then make a syrup, allowing two pounds of loaf sugar to one of citron, and boil like preserves.

BLACKBEERY JAM.

Choose large blackberries which are fully ripe, weigh them and allow one pound of sugar to a of the together; put in a preserving-kettle; skim it while boiling, and stir it frequently; about one hour; when put in pots or glasses, and when it becomes cold, cover with brandy paper and paste or tie them close. WHOLE STRAWBERRY PRESERVES. Choose the largest scarlet strawberries, not too For every pound of fruit weigh a pound of double-refined the fruit on dishes and sprinkle over it half the sugar finely pulverized; shake the dish gently, so that the sugar may come in contact with the under side of the fruit.

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PRESERVES, JELLIES, ETC. On the following day make a thin syrup with the remaining half of the sugar, and allow one pint of red currant juice to three pounds of strawberries.

Mix the sugar and currant together, and in this syrup simmer the strawberries jellied.

in small glasses; with brandied paper, and tie or paste paper over to exclude the air. PUMPKIN PRESERVES. a thick yellow pumpkin, take rind and cut it into pieces of any form you may fancy.

Weigh the pumpkin, and for each pound of take a pound of loaf sugar. Allow one wineglassful of lemon juice for each pound of; put the sugar over the pumpkin and pour the juice over the let it all The next day add the parings of one or two lemons, according to the quantity of boil the pumpkin long enough to make it tender and clear, without being broken. out the fruit, place it on broad dishes to Put it in jars or tumblers, and pour the syrup cold, cover with brandy paper and tie close, or paste paper over.

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MRS. poetek's new cook-book. QUINCE MARMALADE.

Choose very ripe quinces; wash, pare and core; to each pound of fruit allow one pound of Boil the parings and cores together, with water enough to cover them, till; the liquid into the preserving-kettle with the Boil the whole over a slow fire, stirring it frequently until it becomes a thick mass.

When cold, put in tumblers or glass jars.

Cover with brandy paper and tie or paste paper over each, and keep in a dry, cool place. Other fruit marmalades are made in like manner. ORANGES IN JELLY.

Take the smallest sized oranges; boil them in until a straw easily penetrate them; clarify half a pound for each pound of; in halves or quarters, put them the syrup, and simmer them until the becomes clear; then take out the oranges and put into a deep Stir into the syrup an ounce or more of Russian isinglass, and let it boil a short time; if the syrup should not be enough, put in sufficient isinglass. As soon as you have a perfect jelly, strain it hot over the oranges.

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rRKSEFvVES, JELLIES, ETC. PEACH JAM.

Let your peaches be quite ripe, pare and cut them in small pieces; to. every pound of fruit add one pound of sugar fruit and sugar into a preserving-kettle, mash all it the fire, and when it begins to cook, stir it until it becomes quite Then take it from the put it in glasses, and when tie closely.

CRANBERRY JELLY. Take two ounces of isinglass, boil it in one pint; when cold, mix with it double its quantity of cranberry juice. To mixture add one pound of double refined sugar, and it jellies.

If for immediate use, rinse forms with water, pour jelly while warm, and when perfectly cold turn out readily. APPLE JELLY. Pake, core and slice your apples; in a pan, and in water enough to; stew them gently until they are soft, then turn them into a jelly-bag; let all of the syrup

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)2 run without pressing it; to pint of this juice put one pound of loaf sugar and boil it to a jelly. CALF'S FEET JELLY. Wash and prepare one set of feet, place them in of gently five hours. At the expiration of this time, take them out and pour the liquid into a vessel to cold, remove every particle of fat, replace the jelly the preserving-kettle, and add one pound of loaf sugar, the rind and juice of two lemons; the sugar has beat two eggs in one of water, which pour kettle, and minutes, or add one gill of Madeira wine, and strain through a flannel bag into any form you like. ORANGE SYRUP.

Pare the oranges, squeeze and strain the juice the pulp.

To one pint of juice allow one pound and three-quarters of loaf sugar. juice and sugar together, boil and skim it until it is clear; then strain it through a flannel bag, and

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PEESERVES, JELLIES, ETC. let it stand until it becomes cool, then put in bottles and cork tight. Lemon syrup is made in the same way, except that you scald the lemons and squeeze out the; allow rather more sugar. STRAWBERRIES IN WINE. Stem the finest and largest strawberries; put into wide-mouthed bottles.

Put into each bottle four large tablespoonsful of pulverized fill up the bottles with Madeira or Sherry wine.

Cork them closely, and keep them in a cool place.

BRANDY PEACHES.

Take large juicy freestone peaches, not so ripe as to burst or mash on being handled. Rub off the down from every one with a clean thick flannel.

Prick every peach down to the stone with a silver fork, and score them all along the seam or cleft.

To each pound of peaches allow a of double-refined sugar, broken up small, and half a pint of water mixed with half a white of egg, slightly beaten. Put the sugar into

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MRS. portek's new cook-book. a porcelain kettle and pour the water upon it.

it is melted, give it a stirring, set it over the boil and skim it till no more scum rises.

Next put in the peaches, and let them cook (uncovered) in the syrup till they look clear, or for about half an hour, or till a straw will penetrate them. Then take the kettle off the fire. allotted a best white brandy to each pound of peaches, mix it with the syrup, after taking out the fruit with a wooden spoon and draining it over the into a large tureen.

Let the syrup remain in the a longer.

Mix the brandy with boil them together ten minutes or more. Transfer the peaches to large glass jars (two-thirds full), and pour the brandy and syrup filling up to the top.

closely and tie bladder over the lids. GREEN GAGES Are brandied in the same manner. Also large egg-plums.

Pears, also, having first peeled them. To pear sweetmeats always add lemon rind grated and lemon juice.

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How TO Make Pickles. This important department of cookery requires but instruction beyond the two essential points—be to select perfectly sound or vegetables for pickling, and use none but the very best cider vinegar. Good white wine vinegar does well for some sorts of pickles, but be ever watchful against chemical preparations called destroy instead of preserving the articles put away in it.

selection of spices there is so much diversity of taste that no general directions will be of practical value. Do not use brass or copper kettles. CUCUMBER PICKLES. cucumbers apickle of and strong to float an egg, and it Put a on the top of the vessel to the

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cucumbers under the brine, and nine days; then take them out and wash them in fresh water.

Line the bottom of your kettle with green cabbage leaves, put in your pickles and as much vinegar and water, mixed in equal quantities, as will cover them. Put a layer of cabbage leaves on the top.

Hang them over a slow fire; let get hot, but do not allow them to simmer, as that would soften them. When they are perfectly green, take them out and Wipe them dry, put them in jars with allspice, cloves and a few small onions or cloves of garlic.

A of alum in each jar will keep them firm.

Cover your pickles with the cider vinegar; tie them close and keep them in a cool, dry place. By adding one it be found a great improvement.

PICKLED MANGOES. Wash your mangoes and rub them until they are smooth.

Cut a piece out of the side of each one, take out all the seeds; then replace the piece and tie it closely with a thread.

Make a pickle of salt and water strong enough to float an egg.

Put in the mangoes, and place a cover over them

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HOW TO MAKE PICKLES. and a weight upon it, in order to keep them entirely under the brine.

Let them remain nine or ten days; then take them out and wash them in clear water.

Line the bottom of your kettle with put in mangoes, cover them with and put a of cabbage leaves over; place them over a slow fire, keep them scalding hot, but do not let them simmer. As as they become of a fine green, take them out and wipe them dry.

scraped horseradish, mustard seed, cloves, allspice, coriander seed and garlic; fill your mangoes with this mixture, tie on the piece again and lay them in the jars with the cut side up. A little sugar may be added to the vinegar, of which pour over a sufficient quantity to the pickles.

Tie them closely.

They are not fit for use until they become soft. PICKLED PEPPERS. To one hundred peppers put three half pints of salt and as much scalding water as will cover them. It is best to put a weight over to keep them under Let them remain in the salt and water two days; then take them out and let them drain.

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Make a small opening side to let out the Wipe them, put them in a stone jar with half an ounce of cloves, half an ounce of allspice and a small lump of alum. Cover them with cold When done in this way they do not change color. ONION PICKLES.

Select small white onions, put them over the fire in cold water with a handful of the becomes scalding hot, take them out and peel off the skins, lay them in a cloth to dry; then put them in a jar.

Boil half an ounce of allspice and half an ounce of cloves in a quart of Take out the spice and pour the vinegar over the onions while it is hot.

Tie up the jar the vinegar is cold, and it in a dry CHOU CHOU.

To one peck of green tomatoes add three goodsized onions, six peppers with the seeds taken out; together, and in of away straining.

to of new vinegar, when scalding hot, add two of

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HOW TO MAKE PICKLES. sugar, one of mixed mustard, one of cloves, one of allspice, two tablespoon sful of cinnamon, three tablespoonsful of salt. Pour over the tomatoes hot. PICKLED PEACHES. Take hard wipe off the down, stick a few cloves in them, and lay them in spiced vinegar. In three months they will be fit for use.

PICKLED BED CABBAGE. it a colander, and layer with salt; let it drain two days, then put it a jar and pour vinegar enough to cover, and put in a few slices of red beet-root.

Observe to choose the purple red cabbage. Cauliflower cut in bunches, and thrown in after being salted, will look of a beautiful red. PICKLED MUSHROOMS. E-UB the buttons with flannel and salt, throw in a stewpan, with a salt over them; and a quantity of mace; as the liquor comes out shake

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MRS. pouter's new cook-book. them well, and keep them over a gentle fire until all is dried into them again; then put as much vinegar into the pan as will cover them; give it a scald, and pour the whole into bottles. WALNUTS.

They must be gathered when young enough to prick with a pin readily; pour on them salt and water, and let them remain covered with it nine days, changing it every three days out and lay on dishes in open air a few minutes, taking to turn them this will make them black sooner; put them in a pot; strew over them some whole peppers, cloves, a garlic, mustard seed and horseradish scraped and Cover with strong cold vinegar. INDIA PICKLE. old cucumbers; seed and cut in strips; spread them on a board ietrewn thickly with expose to the sun, turning perfectly dry, avoiding the night air in; put a of mustard seed, onions, a stick of grated horseradish. in

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HOW TO MAKE PICKLE&.

one of vinegar, half an ounce of tumeric, half an ounce of race ginger (both tied in a bag), allspice whole, a few cloves and cinnamon. When cool, pour it over the cucumbers. SWEET PICKLES.

Various fruit, such as peaches, plums, cherries, grapes, etc., are pickled.

The process is the as for pickles, except you sweeten the vinegar to melon rind makes a nice sweet pickle green ginger.

TOMATO CATSUP.

Wash and boil one bushel of tomatoes. soft, pass the whole through a colander, mashing the mass till it has ceased to drip.

There will be about eleven quarts of juice. Put this in a chinalined kettle, and add four tablespoonsful of two tablespoonsful of allspice, three of ground mustard, one and a half teaspoonsful of ground black pepper, one of cayenne.

this two hours; if you wish it thick, three or four hours. Bottle, putting a little sweet oil on the top of each, to exclude air.

Seal, and it is ready for use in two weeks.

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Cookery for the Sick. Liebig's Beoth for the Sick.—For one portion of broth take half a pound of freshly-killed (beef or chicken), cut it and add to it one and one-eighth pounds of pure to which have been added four drops of muriatic acid and one-half to one drachm of salt; mix them well together. After standing an hour, the whole is strained through a hair sieve, allowing it to pass through without pressing or squeezing.

The portion passing cloudy, it is again poured through the sieve, and this process is repeated until it becomes perfectly Upon the residue of meat remaining in the sieve, half a pound of pure water is poured, in small portions.

In this manner, about one pound of liquid extract of meat) is obtained, of a red color and a pleasant meat-broth It is administered sick, cold, by the cupful, according to their inclination. It must not be heated, as it becomes cloudy thereby, and a thick coagulum

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COOKERY FOR THE SICK.

is deposited. A great hindrance to the employment of this broth is, in summer, its liability to change in warm weather; it commences regularly to ferment, like sugar water with yeast, without the usual odor.

On account of the be extracted with perfectly cold water and in a cool Ice water and refrigeration with ice completely remove difficulty.

Most important of all is it the be broth is now in use in the hospitals, and in the private practice of several of the most distinguished physicians of Munich.

A Vegetable Soup.—Take an onion, a turnip, two pared potatoes, a carrot (a head of celery or not); boil them in three pints of water till the are cooked; have a of bread, toasted and put a bowl, and pour soup over. When in season, tomatoes, or okra, or both, improve this. Gum Water.—Half an to one dissolved in one quart of cold water. it.

Coffee.—Sick persons should have their coffee made separate from the family, as standing tin pot spoils the flavor. Put two teaspoonsful of ground in a small mug, and pour boiling

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on it; let it set by the to settle, and it off in a cup, and should be taken there are no burnt grains.

Chocolate.—To make a cup of chocolate, grate a large teaspoonful in a mug, and pour a teacupful of boiling water on it; let it stand covered by the fire a few minutes, when you can put in sugar and Black Tea.—Black tea is much more suitable than green for sick persons, as it does not affect the nerves. Put a teaspoonful in a pot that will hold about two cupsful, and pour boiling water on it.

Let it set by the to draw five or ten Rye Mush.—This is a nourishing and diet for the sick, and is by some preferred to mush made of Indian meal. Four large spoonsful of rye flour mixed smooth in a little water, and stirred in a of; let it twenty frequently. Nervous persons who sleep badly rest much a supper of corn or rye mush if they take tea or coffee. Boiled Custard.—Beat an egg with a heaped; it into a teacupful of

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OOOKEKY FOR THE SICK. boiled milk, and stir till it is thick it in a bowl on a slice of toast cut up, and grate a little nutmeg over. Panada.—Put crackers, crusts of dry or rusk in a water and a few raisins; it has boiled half an hour, put in sugar, nutmeg, and half a glass of if the patient has no fever.

If you have dried rusk, it is a quicker way to put the rusk in a bowl with some sugar, and pour boiling water on it out tea-kettle.

If the patient can take nothing but liquids, this makes a good drink when strained. Baeley-Water.—Well wash two of pearl barley; it a few minutes in half a pint of water, which is to be thrown away pints of it till two only are left, and A small quantity of lemon-juice may be added. Mucilaginous Broth.—Cut a young fowl into several parts, and wash; put a three-quart stewpan; add pounds of the lean of white veal, a couple of turnips, a carrot and one head of celery, the whole to be cut; the stewpan with it, removing the scum as it rises

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MRS.

surface.

tlie broth has thrown off the albumen of the meat in the shape of scum, add to it two ounces of best Ceylon moss, taking care to mix well the moss with the broth; keep it gently boiling for one hour and a quarter; skim it for use.

This broth is yery nutritious and cooling, and prove beneficial in cases of sore throat.

Plain Chicken Broth.—Cut four parts a young fowl, wash them and stewpan with one quart of water and a little salt; set it to boil; skim it well, and then add the heart of a white cabbage lettuce and a handful of chervil; boil the broth an hour, and then strain it for use.

Beef Tea.—Two pounds of the lean of beef; pare away carefully every portion of fat, skin or sinew, cut it into pieces the size of a nut; put it a stewpan hold two quarts, and pour three pints of boiling water upon it little salt; when it boils, skim it, and then remove it side of the stove to boil gently for an; skim it for use.