The Kansas Home Cook-Book

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BAILEY, TOWNSEND & Wholesale end Retail Dealers in Dry Goods, Notions, etc, We buy strictly for Cash, and Sell for Cash. WE KEEP THE BEST GOODS ?

T i LIBRARY QF CONGRESS. I sel1 £t ^x^®——— ||hHP. A..'..

|opi%W fo j JM^ Mik f MOA UNITED STATES OF AMERICA. | f [OF WESTERN MANUFACTURE] A convenient preparation for domestic use. Yielding with milk a delicious dessert tor the a simple and grateful diet for invalids and children. Full directions with each bottle. Carefully made by JOS. HARKOP, Manufacturing Druggist and Chemist,, S. Fifth St., Leavenworth, Kansas. Put up in 25c, 50c, and $1.00 bottles.

Small package* of medicine sent by mail securely packed;

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LEVI WILSON.

ROBERT KEITH.

ROBT. KEITH & CO.

FURNITURE AND Upholstery Goods!

WHOLESALE AffD RETAIL -R-AREEOOMS:

207 DELAWARE STREET, LEAVENWORTH, KANSAS.

One of the largest, best appointed stocks of goods in the Missouri Valley. Our goods are manufactured in Leavenworth, We offer goods at bottom prices. Ji® 0 We represent goods as they are. JS®* 3 We respectfully ask your patronage. KEITH & CO.

Successors to Dilworth, Keith & Co.

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THE KANSAS HOME COOK-BOOK:

CONSISTING OF RECIPES CONTRIBUTED BY LADIES OF LEAVENWORTH AND OTHER CITIES AND TOWNS. We may live without poetry, music and art: "We may live without conscience, and live without heart:

We may live without friends; we may live without hooks:

But civilized man cannot live without cooks. He may live without hooks,— what is knowledge hut grieving? He may live without hope,— what is hope but deceiving? He may live without love,— what is passion hut pining ?

But where is the man that can live without dining? — Owe>" Meredith.

» / PUBLISHED BY THE BOARD OF MANAGERS m FOR THE BENEFIT OF THE ~YCLpr-eL* HOME FOR THE FRIENDLESS. P ' A LEAVENWORTH, KANSAS:

JOHN C. KETCHESON, BOOK AND JOB PRINTER AND ENGRAVER.

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Entered according to Act of Congress, in the year 1874, by The Kansas Home for the Friendless, In the Office of the Librarian of Congress, at Washington.

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Yeast and Bread. Brown Yeast, Dry Yeast Cakes, Hop Yeast, Potato Yeast, Potato Hop Yeast, Salt Rising Yeast, White Yeast, Yeast Cakes, Yeast Bread,.'. Potato Yeast Bread, Hop Yeast Bread, Buttermilk Bread, Corn Bread, Bannocks, Togus, Hominy Cake, Breakfast Corn Cake, Graham Gems Graham Brown Bread, Boston Brown Bread, Graham Bread, Beaten Biscuit, Strawberry Short Cake, Puffet, Sally Lunn, Waffles, Puffs, Shiny Cakes,, Lapland, Pop Overs, Fritters,... Appoquinimick Cakes, Parker House Rolls, Rusk, Buns, Drop Rolls, Newport Breakfast Cakes,.. 20 GRIDDLE Buckwheat, Flannel, Green Pea, Dried Pea, Split Pea, Tomato, Onion, Potato, Okra, Gumbo, Okra Gumbo, Brunswick Stew Fisli.

To Boil Fish Boiled Cod Fish, Broiled Fish, Baked Fish, Cod Fish Balls, Cod Fish Toast, Dried Cod Fish, Mackerel, Salmon Salad, Clam Chowder, Stuffed Veal, «62 Veal Cutlet, Roast Mutton, Mutton Chops, Leg of Mutton, Roast Beef, Fried Rabbit, Venison Steak, Potted Beef, Beef Steak, Spiced Beef, Curing Beef, To Corn Beef, Roast Pork, Sausage Meat, Ham, Curing and Roasting, 36 Garnishes for Meat,..'

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Poultry and Game. Snipe, Prairie Chicken, Roast Turkey or Chicken,... Stuffing Boiled Fowl, To Cook an Old Fowl, Baked Chicken, Chicken Pie, Chicken Pot Pie, Pressed Chicken, Pickled Chicken, Dried Corn, To Dry Com, To Put up Green Corn, Fried Corn, Baked Corn, r 74 Corn Patties, Corn Oysters, Succotash Baked Beans, Baked Tomatoes, Potatoes Fried, 77, 107 Potato Cakes, Asparagus, Peas Boiled,, String Beans,.. Shelled Beans Squashes, Stewed Mushrooms,..., Boiled Onions Fried Onions, Spinage Cauliflower, Stewed Salsify, Stuffed Cabbage, Ladies' Cabbage, * Parsnip Stew,; | Fried Tomatoes Stuffed Tomatoes, j Baked Tomatoes, Egg Plant, 83, 84 Hominy Salads aiitl Stances. 69-71 Kansas Salad, To Dress Cabbage, Cold Slaw, Salad for Lettuce,, Chili Sauce Oyster Sauce, Celery Sauce, 8T Shirley Sauce, gg Tomato Soaw, 88Tomato Catsup,.. Cucumber Catsup, Cold Catsup, Picliles.

Cucumber, 90, 92 Tomato, Green, Tomato, Sliced, Mixed, Chow Chow, Yellow Peaches, Grape, Grape, Spiced, Gooseberry Catsup, Currant Catsup, Spiced Currant, Tomato, Sweet,, loo Cherry, Cucumber, Sweet, Melon, Sweet, Mock Olive, Economy !>!*<>lies. Pork Relish, Ham Toast, Hotch Potch, Escaloped Veal, Veal Omelet, Cheese Omelet, 104, 105, 106 Oyster Corn Cake, Macaroni Cheese. Macaroni, German Fritters, Breakfast Dish, Liver Salad, French Toast, Stuffed Cucumbers, Icing for Cheap Fruit, Combination, Marble, Hickory Nut, 114, 129 Shoddy, Farmers' Silver Gold 11T

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Delicate, Corn Starch,, Chocolate Marb«e, California, Mother's, Jackson, Faith, White Mountain, Cup Loaf, Graham, Feather, Almond, Union, One Egg,.'.

Jennv Lind, Rich Tea, Buttermilk. Harrison, Snail's House, Bride's, Sand, Spiced, Minnie's Delight Lemon Paste Orange Buckeye, Sponge Roll, Ribbon, 139, 140, 142 Ginger Snaps, Lemon Snaps, Jumbles, Crullers, 143, 141 Vanities, Love Knots, Doughnuts 115, 146 Doughnuts, Graham, Ginger, Pound, Hard Ginger Bread, Soft Ginger Bread, Drop Ginger Bread, Puff Paste, 119, 150 Suet Paste, Mince Meat, lai, 153 Mince Mock Mince, "\"

Grated Apple, Apple Custard, 155, 156 Chess, 159, 160 Lemon Tart, §5, Washington, Cream Puffs,, Cracker, Tart, Rhubarb Peach, Silver Sweet Potato 165, 166Irish Potato, Raisin, Pumpkin Cherry, Potato Custard, Cherry Cobbler, Plum, Suet, Half Pay, 170, 171 Queen of, Farina, Delicate, Transparent, Fig, Hedge Hog, Delmonico's, Delicious, Baked Batter, Sunderland, Poor Man's, Cable, 177, 178 Boiled Batter, Bridgeport, Green Corn, Corn Meal, 180, 181 Delicious Apple, Baked Apple, Apple Charlotte, 183, 184

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Apple Dumplings, 184, 185 Apple Duff, Peach Cobbler Cherry Roll, Persimmon Baked Blackberry, Cheese, Sweet Potato Hot Corn, Apple Fritter, Hen's Nest, Tapioca, Arrow Root 1S9 Royal, Snow, Sago, Orange Souffle, 19] Ambrosia, Orange Mince, Rock Cream, Croquettes Convenient Dessert, Cold Rice, s Black Pudding Sauce, Lemon Cream Sauce, Foam Sauce, Lemon Sauce, Pudding Sauce, Cold Pudding Sauce, Charlotte Russe, Chocolate Blanc Mange, for do ~ Lemon Sponge, Snow Ofearn, Lemon Jelly, To Make One Quart Jelly,., Jellied Grapes, Chocolate Custard, Apple Float, 19S Apple Snow, Caramel Custard,..Tapioca Custard, A Trifle, Boiled Custard, Floating Island, Orange Custard, Frugolac, Slip— Curds Whey, Junket, Creams.

Velvet, Spanish, Tapioca Whipped, Italian, Sago, Imitation, Ice, Lemon Ice, Ice,.'.

Tomatoes, Canned, Cherries. Canned Blackberries, Canned, Canning.Large Fruits, Apples, Baked To'Stew Apples, Pears, Baked Peaches for Tea Peaches a la Strawberry,... Cranberry Sauce, Cherry Sauce, Transparent Apple, Apple Sauce Tomato Preserves Raspberry Jam, Grape Jam, Apple Jam Currant Jam Blackberry Jam, Plum Catsup Wild Plum Marmalade, Grape Marmalade Currant Grape J ell v.!

Apple Jelly Crab Apple Jelly,. Gooseberry, Wild Plum jelly, Preserved Pine Apple, Confectionery. !

Sugar Candv,, Cream Candy, < Lemon or Rock Candy, Chocolate Caramels,..' Candv, Cocoamtt Drops, Meringues Chilian Almond Cake, Kisses in Boxes, Brinks.

Making Coffee j Syrup of Coffee, Dyspeptic Coffee, ' Tea, 220, Nectar Cream,

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Biet for the Sick. Oatmeal Tea, Toast Water, Cold Water and Ice, Sago Milk, E£g Lemonade, Wine Whey, Gum Arabic Water, Jelly Water, Lemonade, Oatmeal Gruel, Tapioca Gruel, Corn Meal Gruel, Flour Gruel, Milk Porridge, Beef Tea, Beef Broth, Mutton Broth, Chicken Soup, Chicken Broth, Browned Rice, Blanc Mange, Potato Cream, Rice Cream, Wine Jelly, Blackberry Wine, 229, Blackberry Cordial, Blackcurrant Wine, Cherry Wine. Haspberrv Shrub, Food for Infants, Housekeeping, To Renew Crackers, Bread Crumbs, Vinegar, To Make, Suet, Rancid Lard or Butter, Lamp Wicks, Bottle Stoppers, Canaries, To Make Sing,. Fruit Stains, To Remove... 235 Indelible Ink, To Remove, Ink Spots, To Remove, Iron Rust, To Remove, Onion Smells, To Remove, Stains from the Hands, To Black Ink, To Make, Indelible Ink, To Make,.... Sealing Wax, To Make, Cleaning Clothes Linen Suits, To Renew, Cleaning Silk, Furs, To Care lor, Starch, To Prevent Adhering, Flatirons, To Remove Rust 238 Black Clothes, To Restore, 239 Black Silks, To Clean, Washing Fluid, Liquid Blueing, Hard Soap, Soap Without Heat, Washing Blankets, China, To Mend, Red Ants, To Drive away,.. 241 Bed Bugs, To Destroy,.:.... 241 Vermin Exterminator, Chicken Cholera, Walls. To Tint, | Whitewash, !

To Dye Yellow, To Dve Red, To Dye Green, Cologne, Table Etiquette. Breakfast, Teas, Bills of Fare.:

Breakfasts, | Dinners, Teas, Lunches, Supplies for Entertainm'ts 252 Hectical Hints. Abcess of Breast, Burns, -253 Colds, Croup, Camphor Cerate, Cuts and Burns, Cough Mixture, 2-54 Colic, Cholera Morbus, Constipation, Diarrhoea, 255, 256 Corns, Dysentery, Hot Fomentations, Loss of Voice, Neuralgia, Piles, Quarter Crack, Painful Menses, Sick Headache,,

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Sore Throat,....

Soreness of Chest,.

Tooth Powder, Troches, Whitening the Skin, Wen, Health Hints, Miscellany.

Furniture, To Clean, Hyacinths, To Grow, Fernery, Out-Door, Crystalizing Grass, Autumn Leaves,.

Skeleton Leaves, WEIGHTS AND MEASURES.

One pound sugar is equal to one quart. One pound butter is equal to one pint. One pound two ounces Indian meal is equal to one quart. One pound two ounces wheat flour is equal to one quart.

Ten eggs are equal to one pound. Four large tablespoonfuls are equal to one half gill. Eight large tablespoonfuls are equal to one gill. Sixteen large tablespoonfuls are equal to one half pint. A common sized wine glass holds half a gill. A common sized tumbler holds half a pint. Four common sized teacups of liquid are equal One ounce pulverized mace, cloves or cinnamon measures three even great spoonfuls.

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^read m\d §jm&t. "And fetch a morsel of bread, and comfort ye your hearts; that ye shall pass on." Gen. xviii:

" Not all on books their criticism waste:

The genius of a dish some justly And eat their way to fame."

Young.

The first requisite for good bi'ead is good flour; and three other things must also be exactly right:

the quality of the yeast, the fermentation of the dough, and the heat of the No exact rules can be given to determine points, but they may be easily learned by a careful observation. Bread rises much quicker in the daytime when the kitchen is warm, than at night when the is out; therefore, five or six hours in the day are equal to twelve at night. Many housekeepers mix their bread at night, mould and put into baking-pans the first thing in the morning, thus economizing time. DRY YEAST CAKES. Mrs. Matilda Whitman, Put a handful of hops in a small bag; and slice large potatoes; put the hops and potatoes in a quart of water, and boil the potatoes are put into a pan a pint

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of flour, one teacup of sugar and a little salt; scald the flour with the hop water and potatoes, mashing the whole till smooth; when cool, add four yeast cakes which have been thoroughly soaked; when it is rising lively, and before it begins to fall, stir in corn meal stiff enough to cut into cakes for drying; if too stiff the cakes will be too hard; your moulding board with meal and spread the cakes on it, turning them frequently till dry.

In warm weather place them in the air, but not in the sun; in cold weather they will dry in a warm room near the stove. Mrs.

C. Horton, Lawrence.

A handful of hops quarts boiling water; mix with four or five grated sugar, one-third cup salt, one-third cup wheat flour; pour on the water strained the hops and boil a few minutes.

Let it stand two or three days before bottling. YEAST CAKES.

Mrs.

C. Horton, Lawrence.

Make the yeast as usual, at night, so as to have a day to begin the drying; in the morning when the yeast is light like honeycomb, in corn meal and roll out and cut in Over $200,000.00 deposited with the Treasurer of State for

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Bread and cakes, and dry in the wind, not hot sun; turn them several times the first day, and in a few days they will be dry.

HOP YEAST.

Mrs.

Col. K.

Coates, Kansas Take three v/hite potatoes, pare and grate, mix with one tablespoonful of one teacup of light brown spoonful of on a handful of hops in two quarts of water; there are but remaining; the bag containing the hops and the water on potato mixture, stirring all the time; then pour back into the pot and let a few minutes, when back into the pan and let remain until milkwarm; then add a pint of yeast and let stand twenty-four hours; bottle and put away in a is the ever tried, but must be renewed once in two weeks in winter, and even oftener in summer. POTATO HOP YEAST. Mrs. H. M. Hoffman. Boil six good sized potatoes for two quarts of mash them in the in which they are over a good sized handful of hops; add to security of policyholders of The Mo. Valley Life Ins. Co,

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the potatoes; then thicken with flour; when milk -warm add good sweet yeast to raise it; it has risen in of white sugar, one-half cup salt and one teaspoonful air-tight and in a cool If properly made this quantity will keep three or four weeks. BROWN YEAST.

Mrs. E. M. Donovan, This yeast will keep several months if kept in a cellar.

One pint flour, scald with one quart of strong hop tea; mix the a paste, and it gets cold add two tablespoonfuls of ground ginger, one teacup of white sugar, one tablespoonful salt, two tablespoonfuls This only to be used to make white yeast. WHITE YEAST.

Mrs.

E. M. Donovan, moderate potatoes pared and in enough water to cover them; when done mash the potatoes fine, and pour the potatoes and the water over one cup of flour; mix well, and when cool add four tablespoonfuls of the brown yeast. The Missouri Valley Life Insurance Co. dtsires to insure

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POTATO YEAST.

Mrs.

S. D. McDonald, Topeka. potatoes mashed a handful of pour on one of the in which the potatoes were boiled; add one tablespoonful one tablespoonful one teacup sugar; when cool add one cup of and let keep two weeks.

Very fine for biscuit. POTATO YEAST.

Miss Emma Richards. six good potatoes, and mash while hot; add one cup of flour, one-half cup of sugar; pour on one pint of boiling water, all the while, and one pint of strain, then add one-half cup of yeast; set it to rise, when light put into bottles and cork tight and keep in a dark, cool place. Use three-fourths of a cup of yeast to two quarts SALT RISING OPv MILK YEAST. Mrs.

B. Ludlum.

Half a cup of new milk, one cup of boiling one teaspoonful in enough to make a thick batter, and set it in a covered dish into warm water, and keep it at even heat The batter should rise in five or six hours; then add a pint of warm every one who uses this Cook-Book.

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'or milk and a and put in a warm place to rise. YEAST BREAD.

Mrs. A, B.

Stockham.

a sponge by boiling one pound of of stir up a pint of sifted flour as for starch, and pour the it, adding the when well mashed; when cool, add a cup of yeast, or two ounces dried yeast soaked, and a tablespoonful of salt. this the day previous to baking; it will save labor to do it at the same time you boil potatoes for dinner. To make the bread, take three quarts sifted flour, and wet with the sponge, adding no more or at least half an hour, keeping the dough soft and warm; put it in the baking pans, and when it is light it is ready for the forty minutes. The dough must be and kneaded.

Graham bread is made in the same manner, only moist enough to stir with a stiff spoon, and does not require the kneading.

The white sponge is also used for it.

YEAST BREAD.

Mrs.

S. H.

Coffin.

, Take six good sized potatoes, pare and boil quarts of water until done; pour the A cook-book is good for nothing without something to cook-

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water on flour enough to make a stiff batter; mash the potatoes, and when cool add a little salt and a teacup of yeast; let it stand over night; then add to make a soft dough; let it rise; then turn out on kneading board; knead and add flour till stiff enough to mould; let it again the pan and bake for one hour, or till of a rich brown color.

POTATO YEAST BREAD.

Mrs. H. M. Hoffman.

Take one quart milk, three tablespoonfuls yeast, sift in flour and it becomes a thick batter; then cover closely, and in winter set in a warm place to rise over night; in the morning knead half an hour or more, and form into loaves and set to rise; when ready bake one hour.

No soda is required.

YEAST BREAD.

Mrs. Dr.

Snelson, One quart of flour, two tablespoonfuls of yeast, a small tablespoonful of lard, one teaspoonful of salt; mix this up with cold water, and knead the dough well; when the dough has risen it the second time, and make it in loaves and let it rise the second time.

Bake one hour.

Provide for your families by insuring in the Mo. Valley Idfe

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HOP YEAST BREAD.

Lizzie R.

Chase.

In two of warm enough to make a thin batter; add one spoonful of yeast; when risen add a teaspoonful of soda; mould and let it rise again.

BUTTERMILK LIGHT BREAD., Mrs. D. W.

Boil one quart buttermilk; slightly cooled pour the whey over two quarts flour; when cool enough stir in one-half cup or one square of dried yeast which has been soaked two hours in tepid water; beat thoroughly and let rise over night; mix early in the morning, adding as much water as is necessary to make the-desired quantity of bread. Before kneading into loaves let the whole rise until quite light, then knead thoroughly and let rise before baking. PARKER HOUSE ROLLS. Mrs.

T. Anthony.

Two quarts wheat flour; make a hole in center, put in butter size of an egg, a little salt, a tablespoon pour over this a pint of milk, previously boiled and cold, and one-half teacup the sponge is The Valley Life Insurance Co.

invests its

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1/ light, mould for fifteen minutes. Let it rise again, and cut in long cakes; when light, flatten the rolling-pin; put a small piece butter on top, and fold each over on to itself.

Put in pans to rise, and when light, bake in quick oven. BREAKFAST ROLLS, Mrs.

Foster.

egg, a little milk, one tablespoonful of yeast; rub the butter into the flour, then add yeast and milk poured into the center of the flour, set by the to; then make into a light dough, let again, and make up let ten minutes before Mrs.

E. Hunt.

One-half pint milk, shortening, one-half cup yeast, six cups of flour, two spoons of sugar; mix early, and set it to rise.

out half aa hour in the pan before baking. RUSK.

Mrs. W. C. Lobenstein. When moulding my bread loaves, reserve sufficient for one loaf to make up infunds at interest.

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to rusk.

By adding one large heaping tablespoonful of half lard be and whites of two eggs, one tablespoonful Mix well, and set aside until very light; then mould rather small rolls, let them stand or until they look light and puffy.

lightly the yolk of egg.

Bake twenty-to twenty-five minutes in a quick oven. RUSKS.

Mrs. T A. Hurd.

One of dough, one cup of sugar, one cup two mix, and let rise; then mould, and let rise again. RUSK.

Two pounds flour, one pint new milk, two spoonsful Let the sponge Early in the morning add a little salt, two sugar, three large spoons butter, two well beaten eggs, one-half nutmeg. Add sufficient flour to make it the consistency of bread.

it set to again.

When risen, mould into cakes the size egg.

in pans, and again set to they have risen, beat the white of an egg with some sugar, and put on Examine the Tontine Dividend Policy

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the tops of the rolls. Bake fifteen or twenty RUSK.

Mrs.

Grosvenor.

One pint sweet milk, two eggs, one cup of coffee-cup of sugar, nutmeg if liked, four spoons yeast; make a batter overnight; add flour in the morning to make soft biscuits; put on tins to For biscuit, leave out sugar and part RUSKS.

Mrs.

E. Wilcox, Hutchinson.

One-half cup of sugar, butter the size of an egg, three cups of flour, one cup sweet milk, two teaspoons baking powder; mix a Drop on a pan, and bake immediately in a hot BUNS.

Mrs.

Tarr.

butter, one cup of sugar, a half cup of yeast, half pint of milk it stiff DROP ROLLS.

Mrs.

Sears.

One egg, one cup milk, one of water, three cups flour.

Have the roll irons hot, and drop in.

of the Valley Life Insurance Co.

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NEWPORT BREAKFAST CAKE. Mrs.

E. Jones.

One and a half cup sweet milk, one tablespoon sugar, one tablespoon butter, two eggs, three teaspoons yeast powder, flour to make it as stiff as cup cake; bake in a quick oven BISCUITS WITH BAKING POWDER WITHOUT SHORTENING. L. Alden, Wyandotte. or one quart of flour, a four heaping teaspoonsful of Gillett's baking powder. Mix well in the flour; wet up with sweet milk just stiff enough to but do not cut with a cutter; bake fifteen minutes. They are much nicer than with shortening.

Mrs.

Elvira W.

Burr.

To one quart flour, one tablespoon Price's yeast powder rubbed into the flour while dry, a piece of lard the size of an English walnut, half-pint Dough to be made soft, and rolled STRAWBERRY SHORT CAKE. One quart flour, three tablespoons one large cup sour cream or rich loppered Safety, Protection and Investment Combined in a policy

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milk, one egg, one tablespoon white sugar, one teaspoon soda dissolved in hot water, one salt spoon chop up shortening in the salted as for pastry, add eggs and soda to the milk; put all together, handling as possible; roll lightly and quickly into two sheets, the one for upper crust fully half-inch the lower less than Lay one sheet smoothly upon the other, and While warm, not hot, separate them, lay upon the lower a coating, several deep, of strawberries; sprinkle powdered sugar over them, and cover with upper crust. It is best to bake the cake in round jelly cake tins or round pans a little deeper than ihese, as they should be sent to the table whole. BEATEN BISCUIT. Mrs.

E. M. Donovan, Two heaping of flour, one heaping tablespoon of lard, one heaping teaspoon of salt, enough milk or water stiff dough; knead or beat with a common sad-iron perfectly or light, which will take from twenty to twenty-five minutes; 'roll thin and cut with a biscuit cutter, or break off in and mould shape.

in a quick oven about twenty minutes. of the Missouri Valley Life Insurance Co.

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• BEAT BISCUIT.

Mrs. W.

Mathias.

One quart of flour, piece of lard the of a hen's egg, teaspoon of salt, enough cold water to make a stiff dough; beat the doughy so as to cut it, with the edge part of a flatiron, ten or fifteen minutes, until little bubbles form as you touch it; then break off pieces and form into balls as if for light rolls; shape into biscuit by pressing these balls with the rolling pin; stick with a fork and bake about fifteen minutes. PUFFET.

M. E. Branham, Kansas Two eggs, butter the size of an egg, one of flour, two and a half tablespoons baking powder, one pint sweet milk. This bread must be mixed together quickly, and baked in a hot oven.

Beat eggs, sugar and butter together, then add the mix the yeast powder with flour.

Have your pan well greased and hot; bake quick. is nice for tea. SALLY LUNN.

Virginia One cup sour milk, one egg, one spoonful butter, one teaspoon each of soda and cream Over $200fi00.00 deposited with the Treasurer of State for

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a a stiff batter. SALLY LUNN. sugar, one teacup butter, one teacup yeast, one pint milk; make a thick batter and let rise; then put on tins and let rise again about twenty minutes; then SALLY LUNN. Mrs. McMillan. One pint sweet milk, one tablespoon butter, three eggs, small teaspoon soda stirred into a cup of yeast, a put in to supper; bake twenty minutes in quick done divide top bottom sharp knife; butter and put together again, and send to hot.

For supper at six make up at twelve o'clock. NICE MUFFINS. Mrs.

B. Gunn, Lawrence.

Two eggs, butter size of an egg, one cup milk, one tablespoon sugar, one heaping teaspoon baking powder, a security of policyholders of The Mo.

Valley Life In. Co*

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EXCELLENT MUFFINS. Mrs.

C. H.

Crane, Osawattomie. One milk, half pint yeast, two eggs beaten, lump half the of an egg, flour for a stiff batter; when perfectly light, bake in rings on a griddle. Sarah E. Jacobus, Junction One pint sour cream, two teaspoon soda, salt, flour enough to make a batter that will drop from the spoon; your w r ell muffin rings, and quickly.

Mrs.

S. V. Spencer, Lawrence. Two eggs, a lump of butter the size of an egg, one pint warm water, same of milk, one cup yeast, a little salt, flour enough to make a thick If wanted for breakfast, set over night in a warm place. Mrs.

Horton, Lawrence. Three eggs, one milk, small of butter, salt, thicken with flour to the consistency of cream. A cook-book is good for nothing without something to cook.

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SOFT WAFFLES.

Mrs, 'S. Nourse, New York. Six eggs beaten very light, two quarts of milk, one-fourth pound butter, yeast and flour enough to mix to a soft batter. WAFFLES.

Mrs.

Massey.

One stirred with nearly one quart of flour and four tableAt tea add a small teaspoon soda, then two eggs, beaten till very light. RICE WAFFLES.

T. Gray.

Teacup and a half of boiled rice; warm it a pint of milk; mix it smooth; take it from the stir in a pint of cold milk and teaspoon of salt; beat four eggs and stir in with sufficient flour to make a thick PUFFS.

Miss Rice, Kalamazoo, Mich. Six heaping tablespoons flour, one pint of milk, two eggs; bake in cups not quite half Put in. oven when you sit down to dinProvide for your families by insuring in the Mo. Valley Life

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ner and they will be ready for dessert. with cream and sugar, or maple syrup. PUFFS.

Mrs. R.

Taylor, Wyandotte. Beat up two eggs with a half pint of sweet a saltspoon of salt; in it is a batter, as for fritters.

Fill the dozen cups of an iron breadpan, well heated, and bake ten minutes. SHINY CAKES.

Mrs.

Hastings.

One six one of Eat with sauce.

in new cups the first time they are used.

Cups are never to be washed after the first time used, but scraped out clean. LAPLANDS.

Mrs. W.

Lobenstein.

Five eggs, one pint cream, one pint sifted beat the whites and yelks of eggs separately; whip the cream add yelks of eggs and flour; whip the whole until in the of Bake quickly in hot gem pans well Send to table hot. Examine the Tontine Dividend Policy

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POP OVERS.

The "Old Maid."

Four eggs, four cups of flour, four cups of milk, a small piece of butter and a little salt, in and immediately, ordinary sugar-and-butter Do not take out of cups before bringing to the table, FRITTERS, VERY NICE. Mrs. M. A. Da Lee, Lawrence. Two two lard, two-thirds of a cup of milk, a little salt, and flour sufficient to make a stiff batter, one heaping teaspoon of baking powder, drop from spoon into hot lard; two or three times while cooking to prevent too much browning. To be eaten warm with maple or sugar syrup. APPOQUINIMICK CAKES. Mrs.

One quart flour, one egg, salt to taste, one cup of cream; work well; make into biscuit, and roll thin as paper. BUCKWHEAT CAKES.

Take warm water, put in a stir in buckwheat flour pretty stiff; add some of the Missouri Valley Life Insurance Co.

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yeast, and let stand over night; morning add a little sweet milk to make them brown; do not bake ail of the batter, but use for raising again, be better a few mornings.

Add a morning, and bake quickly on a hot griddle. FLANNEL CAKES. To two ounces of butter add one pint of hot milk to melt it, five eggs, flour enough to make a stiff batter, one teaspoon salt, two tablespoons set to rise in a warm place the griddle and pour on the batter in small cakes. BREAD GRIDDLE CAKES. One milk—boiling hot,—two fine bread crumbs, three eggs, one teaspoon nutmeg, one saltspoon of salt, and same of soda dissolved in hot water; soak bread in the boiling milk ten in a covered bowl; to a paste; add the whipped yelks, the and finally the whipped RICE CAKE.

Mrs. W. W.

Creighton.

Take one pint of cold rice, add two eggs well beaten, one teacup sweet milk, two teaThe Valley Life Insurance Co.

invests its

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flour enough to make a stiff Bake on griddles.

BATTER CAKES. Mrs.

Root. Wyandotte. Beat up two eggs, add one teaspoon and one one to form the batter; then dissolve one in a warm and in, and immediately. Put ingredients together in above order. CORN BREAD.

Mrs. Hunting. Five cups of Indian of flour, three cups of buttermilk or sour milk, two cups of sweet milk, one-half cup of molasses, one teaspoon of soda and a little salt; four hours.

This makes a large loaf; if you desire less, one-half the and two To be eaten while warm.

CUSTARD CORN BREAD, Mrs, R. W. Robinson, Lawrence. One quart milk, one pint corn eggs, soda sufficient to little sugar and salt. funds at interest.

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CORN BREAD.

Mrs. A. J. Angell.

Two cups corn meal, butter size of an egg, salt, mix boiling water, two eggs, yelks and whites beaten separately, bake in a quick oven.

CORN BREAD.

Mrs.

J. B. Dutton, One and one-half cup sour milk, one cup milk, one-half cup molasses, one cup flour, two and a half cups corn meal, one half teaspoon salt, one teaspoon soda in sour milk; steam two hours, then brown in oven. TOGUS BREAD.

Mrs. Griswold.

Three cups of sweet milk, one cup of sour; Three cups of Indian meal, one cup of flour; Of soda sufficient a teaspoon to The same of salt will season it well; A cup of molasses w*ill make it quite sweet, And a very good dish for a Yankee to eat. [Steam three hours.] BANNOCKS, OR CORN BREAD.

Mrs. Boiler, Junction City. Scald one pint corn meal with one quart of boiling milk, stir in one cup flour, one tablespoon eggs, salt and a; grease your pans well and bake in two pans half an hour.

For breakfast or tea.

Safety, Protection and Investment Combined in a policy

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Bread and HOMINY CAKE.

Mrs. Boiler, Junction City. One small pint of cold hominy well boiled, one tablespoonful of worked into it, two tea cups of milk, one teaspoonful of salt, one pint of flour; to be baked till thoroughly done. BREAKFAST CORN CAKE. Fannie Woodard, Topeka. One pint Indian meal, one cup white sugar, one pint sifted flour, two eggs, three heaping teaspoons baking powder, one half cup butter, one pint sweet milk; to be well beaten and baked thin cakes on tin, for twenty of the Missouri Valley Life Insurance Co.

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GRAHAM GEMS.

M. J. Houts.

To have good bread one must have good cast iron gem pans, and a hot oven, Stir graham flour into soft, cold water, making a batter a trifle thicker than for griddle; the exact proportion cannot be given as flour will swell more at some times than at others; stir rapidly with a spoon three or four minutes, so as to incorporate a large amount of atmosphere, dip out into iron baking molds that have been heated hot and buttered, and bake in a hot oven for twenty minutes, take the moulds as soon as they are done and arrange for cooling, taking care that no weight rests upon them.

They may be eaten warm or cold.

GEMS FOR TEA OR BREAKFAST, Mrs.

Jeff. Williams, St. Joseph.

Take one half pint of fresh buttermilk, one egg, butter the size of an egg, a little salt and The Missouri Valley Life Insurance Co. desires to insure

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Hygienic Cooking.

one half teaspoonful of soda, make a stiff batter, mix thoroughly and have your pan quite hot; put the butter in while it is on the stove,, bake in a quick oven. GRAHAM GEMS.

Mrs. P. G. Lowe. One pint sour milk, one teaspoonful soda, one egg, one tablespoon shortening, graham to form a stiff batter, bake in gem irons.

GRAHAM MUFFINS. Mrs.

R. A. Carney.

Two and a half coffee cups graham flour, one coffee cup water, two spoons melted butter, two heaping spoons sugar, two spoons potato two should be a stiff batter. Set to rise at in round gem pans in a quick GRAHAM PUDDING. Mrs. T.

Houts.

Stir slowly into fast boiling water sufficient wheat meal a thin pudding; let it or ten minutes and it is done.

If set away from the a few minutes cleave from the kettle leaving it more easy to The water must be kept boiling as every one who uses this Cook-Book.

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the meal is in, or the mush will have a raw taste, which no amount of after cooking will remove.

Any of the pudding that may be left may be dissolved in the water in which the next is to be made; or a better way is to brown slices of it on a griddle. OATMEAL MUSH.

Mrs. T.

Houts.

Stir the oatmeal gradually into rapidly boiling water; allow it to cook fifteen minutes thirty minutes gentle boiling improves its flavor.

It can be eaten syrup, or fruit sauce.

Oatmeal pudding must be made quite thin, as it swells much more than wheat. TO COOK CRACKED WHEAT. Mrs.

B. Stockham.

Take a three-quart bucket, stir one pint of cracked wheat set in a pot of water and boil two hours; add one teaspoon of salt. BROWN BREAD.

Mrs.

Kalloch.

Two cups of corn meal, two cups of rye or graham meal, two of milk, two Over $200,000.00 deposited with the Treasurer of State for

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Hygienic Cooking.

of two-thirds of a cup of molasses, two small teaspoons of soda, one teaspoon salt; steam four hours closely covered, and avoid moving during the time. GRAHAM BREAD.

Mrs.

P. Wilson.

Two cups graham flour, one cup Indian meal, two tablespoons molasses, a one teaspoon baking powder, one small teaspoon soda, add enough milk (half sweet and half sour) to make it a little stiffer than pound cake, and bake in a quick oven. BOSTON BROWN BREAD. Mrs.

Hastings.

Two pints Indian meal, one pint rye meal, one cup molasses, one tablespoon soda; mix with sour or buttermilk quite soft, so pour; put soda molasses, molasses into Steam five or six hours. BOSTON BROWN BREAD. Richards, Ft.

of Indian scalded over two-thirds cup of molasses, one teaspoon salt, one cup sour milk, one teaspoon soda, one heaping cup graham flour. three hours, then bake to give a nice crust. security of policyholders of The Mo.

Valley Life In.

Co.

Page 44 See this page in the book

36^ BOSTON BROWN BREAD. E. Whitmore.

Two cups sour milk, one cup sweet milk, half cup molasses, two cups Indian meal, two cups shorts or graham flour, one soda, one teaspoon Steam two hours; bake half an hour in a slow oven. " They made a most superior mess of broth:

A thing which poesy but seldom mentions, But the best dish e'er was cooked, since Homer's Achilles ordered dinner for new comers." The modern word for is Potage, and is used everywhere for bills of fare. Lean, juicy, fresh-killed is for Soup; stale will make it ill-flavored, and fat meat is wasteful.

An -economical will save for her Soup the liquor in which meat has been boiled, and the trimmings of undressed meat and game. It is a good general rule to apportion a quart of water to The Valley Life Insurance Co.

invests its

Page 45 See this page in the book

Sctips or Potages. a pound of meat, and the liquid extracted by the bones and meat is called soup stock. Salt should be rubbed on to meat, and the meat put into cold water.

Great care should be taken to skim the scum from the Soup, just before it begins to boil. It is desirable to prepare the soup stock the day before it is wanted, that the fat may be removed when cold; otherwise, the fat should be taken off as it rises.

Soup must never be suffered to stand in any vessel of tin, copper or iron, to but should always be poured off into an earthen pan; and when wanted, should be heated till boiling, and the seasoning then added. GREEN PEA SOUP.

Mrs.

Tarr.

Four pounds beef cut in pieces, half peck of green one the empty pods of the in the water one before putting in the beef; strain them out, then add the beef, boil an hour, then add the shelled boil twenty minutes, then add half a cup of rice and A little chopped parsley is an improvement.

DRIED PEA SOUP.

Mrs.

Bullen.

One cup of peas, two quarts of water, boil for one or one and a half hours, or until soft; funds at interest.

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when very soft, rub through a cullender; replace on the stove, and add salt, pepper and half a cup of butter.

Slice some bread quite thin, and cut into small squares—one or two inches is large enough.

Put into the frying pan in hot lard, and fry until brown.

the is dished up, put the bread in and send to the table.

The soup should be about the consistency of gruel. SPLIT PEA SOUP.

Mrs.

Tarr.

One one split peas, which have been soaked over night, one pound salt pork cut in bits, half pound beef down to two quarts, press through a cullender, return the soup to the pot, add a head of celery, a little parsley; then put in two slices of bread, which have been fried in butter until TOMATO SOUP.

Mrs.

Kalloch.

Two quarts sweet milk, two quarts water; when boiling, add one quart canned tomatoes, in which has first been dissolved one half teaspoonful soda; thicken a little with pulverized cracker, and to taste with; add butter.

A cook-book is good for nothing without something to cook,.

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Soups or Potages. TOMATO SOUP.

Mrs.

C. M.

Roscoe, Osawattomie. six tomatoes, and slice them, drop them in one pint of boiling water, and let them boil ten minutes; then add one one quart sweet three rolled crackers, with butter, pepper and to the hot, and eat with crackers.

ONION SOUP.

Chop fine six onions, and fry in two ounces butter, stirring all the time till they are a very light brown; then add six ounces flour, or oatmeal, and three quarts water; season, and stir twenty minutes while boiling; then pour into a dish containing slices of toasted bread, POTATO SOUP.

Peel and chop four onions, add two ounces of butter, three and a half quarts of water; let the whole ten" minutes, then throw in four pounds sliced potatoes, pepper and salt; a wooden spoon till the potatoes are done to a pulp.

SOUTHERN OKRA SOUP. Mrs. A. R.

Take a good chicken, cut up, put it a pot 'and pour it a Provide for your families by insur ing in the Mo. Valley Life

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of cut up a quarter of a peck of green okra, and put it the soup pot, with a teaspoonful of salt. Let simmer very slowly three skimming constantly.

scald and skin a quarter of a peck of tomatoes, cut up fine, the soup about 12 o'clock, and let it continue to simmer o'clock— for Be careful not to use an iron spoon with the soup, as it discolors the okra.

The soup must be made in a tinned or porcelained stewing-pan. cayenne should be shaken in while simmering.

is addition NEW ORLEANS GUMBO. R.

a good pair of chickens, and cut them up; well, and put them a pan, with a good sized piece of batter, and fry a nice brown; lay them in a soup pot, and pour on three quarts of hot water. Let simmer slowly two hours; then rub some and butter together for a thickening, and stir in a little red pepper and salt; fifty oysters, and pour the juice into the soup. Just serving, the soup two of finely powdered sassafras leaves; let this simmer five minutes, and then add. the The Missouri Valley Life Insurance Co. desires to insure

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Soups ofPotages.

Have ready some rice, boiled dry, to serve with the soup. Serve all hot, OKRA GUMBO.

Cut up two chickens; cut bits two slices of ham and two onions; flour, and fry the whole to a light brown; the frying-pan with boiling water, it for one minute, and turn the whole into three quarts of water (boiling). Let it boil thirty-five minutes, and remove the scum as it rises.

mean time, soak pints of okra in water for twenty minutes; cut it in thin slices, and^put it in.

Let the whole boil one and a half or two hours. A dozen small tomatoes added a half hour before it is done, will im• prove it vefy much.

Serve with boiled, rice.

Never add salt until you take it up. It should be made in a porcelain kettle. BRUNSWICK STEW.

Joint one chicken, and put it in a stew-pan, sufficient water to cover it.

Add eight or ten tomatoes, cut up, three or four ears of green corn, scraped from the cob, four or five Irish a half-pint butter beans, salt and Put it in at an early hour, and let it stew until it becomes thick. A handful of tender greeft okra is an improvement. is preferred by many to chicken. every one who uses this Cook-Booh.

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There; s nothing to be got now-a-days, unless thou canst fish for't. Shakspeare. Behold!

his breakfasts shine with reputation !

His dinners are the wonder of the nation !

With these he treats both commoners and quality, Who praise, where'er they go, his hospitality. —Peter Pindar, CLAM CHOWDER. Mrs, S.

Jones.

Take two or three slices of 'salt pork, cut into small pieces and fry to a crisp; slice six or eight good sized potatoes, and as many onions; take a large iron pot and put into it a of the pork and fat; a of a of onions; then pepper, salt and flour; then commence at the pork again, and repeat layer upon layer the whole is arranged; then add hot sufficient to cover the whote, and let it cook slow Tly.

When nearly done add half a of one and the Examine the twelve per Tontine Dividend Policy

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canned clams.

done, and just serving add a few large hard crackers (hard-tack). SALMON SALAD. Mrs.

Kalloch.

Nine hard boiled eggs, one small can sal* mon; chop whites of eggs and salmon rub yelks a and mix them well with the oil from the salmon, one cup of one one of pepper and one of Mix ail BAKED FRESH Mrs.

C. H.

Crane, Osawattomie. Clean, wash well, and wipe dry; put in a pan, with salt, pepper and butter spread over it, and a little water in the pan; lay a piece of buttered paper over it.

When done' pour it a cup or remove the and make a thickened gravy. A few drops of lemon or vinegar, or other may be added to the gravy if wished. TO BOIL FISH. Scale your fish with care, and take the inout; trim off the fins, gills and tail; wash well, inside and out, and wipe dry; put of the Missouri Valley Life Insurance C&.

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a small onion inside, and tie up in a cloth; it with cold water; add salt and a vinegar, and let it heat to the boiling point, and if it weighs two pounds or under, take it off at once, and if of greater weight, allow one more minute for each pound. BROILED FISH—FRESH OR SALT. and the; lay with the inside down upon the gridiron, and broil bright coals; a light brown for a moment on the other side; take up and spread with butter.

Serve at once. BOILED CODFISH—SALT. Soak the fish in lukewarm water over night, or several use plenty of change once or twice.

wanted put fresh water and set over the let it come to a boil, or just simmer for thirty minutes; out the and egg or hard and laid it, poured all.

Beets be served CODFISH BALLS. the fish very add Safety, Protection and Investment Combined in a policu

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half as much more boiled potatoes as mix the potatoes and fish together; moisten with milk, and make into balls the size of an egg, flatten, drop into hot butter or lard, and fry a nice brown.

CODFISH TOAST.

Shred the fish in fine pieces, and soak it in cold water until fresh; then drain it well and add to it, a tablespoon of flour, half a teacup of sweet cream, and a teacup of milk; season it well with pepper; let it scald slowly, stirring it well.

When taken from the fire add, after a moment, stirring rapidly, a well beaten egg. Make a moist toast, well seasoned, and pour the fish over it.

TO COOK DRIED CODFISH. Mrs.

Fairchild.

as a as you wish, over in the morning cut it in small pieces, and dry with a cloth; dip the pieces in a batter of eggs and milk, or roll them in and fry them in lard or butter until they are brown on both sides. Another way is to soak a piece the same way; then boil a few minutes, till tender, then butter and put cream over, and serve hot. of the Missouri Valley Life Insurance Go,

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SALT MACKEREL. Mrs. Hubbard, Wyandotte. Put to soak over night as many as needed, in plenty of water; in the morning drain them out, put a skillet and partly cover with hot water; let them stand on top of the stove, cooking slowly (much boiling toughens), for five minutes; pour off the water, leaving it dry; melt cream and butter together and pour If the is No.

1, it pay for the trouble. (Bisters.

OYSTER SAUCE.

Gray.

One pint oyster juice, a little salt, pepper, and mace; five minutes, then add two flour, wet up in half teacup milk. Let all boil two minutes, then add oysters and piece of butter size of an egg. minutes serve. Add celery seed if desired. Ocer $200,000.00 deposited with the Treasurer of State for

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OYSTER PATTIES. Line patty-pans with good paste, cut covers to the pans and bake them on sheets of tin; wash a quart of oysters out of the liquor, and put them into a sauce-pan; add a piece of butter the size of an egg, half a teaspoon of a lemon, and very give them one scald, all the fill the patties, put on the top and serve immediately. is a nice company dish, as the crusts can be made the day FRIED OYSTERS. Pierre Blot.

Drain the as as possible for one, two, or three eggs (according to the quantity of oysters), turn the the eggs, and gently; one another, in place each one on your left hand, in taking them from the crumbs, and with the other hand press gently on it.

Put them away in a cool place for half an hour, and dip again in egg, roll in bread crumbs, and press in hand as before. It is not indispensable to dip in egg and in a second time; but the are better, and you are well repaid for the extra work.

When 'the fat is hot enough, drop the security of policyholders of The Mo.

Valley Life Ins. Go.

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in, stir gently, take off with a skimmer when fried, turn a cullender, add hot.

TO STEW OYSTERS. a faultlessly clean and bright stew pan, into which put the oysters and liquor as To two allow a quarter of a of butter, a light teaspoonful of salt, and enough black pepper to season, but not burn the mouth. Stew gently, stirring occasionally, over a clear bright fire, for fifteen or twenty the are nearly done, add one gill of rich sweet cream, not more than twelv£ hours old. When they are quite done, serve up with little delay upon a chafing dish, heated by a spirit lamp.

If such a dish be not handy, use a china tureen, covered tightly.

or soda biscuit, or lightly toasted to freshen it, are the proper accompaniments. STEWED OYSTERS. Always wash and canned put the liquor of the oysters in a porcelain kettle, and add at least an equal quantity of water, salt to taste, mix a half cup of butter a tablespoon of flour, and in when A cook-book is good for nothing without something to cook.

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the liquid comes to a boil. Last of all, pour in the oysters, and dish as soon as they reach the boiling point. Most persons prefer a cup of cream, or milk, in addition. TO PICKLE OYSTERS. Put them in their own liquor, and let them till plump and white; skim them, then with a skimmer, dip out the oysters; add to as much vinegar as there is liquor; to quart of liquor put one tablespoon of mixed cloves, whole black pepper and the the flat dishes where they have been cooling, and the hot vinegar upon them. Bottle, if to keep.

Fit for use in one day. ESCALOPED OYSTERS. Mrs.

J. Badders.

One can of requires one of grated cracker and one half pound of butter. In earthen dish put one layer of oysters, then sprinkle with pepper, here and there adding a piece of butter; cover this with grated cracker, then add another layer same as before, and so on the dish is full; finally add about half a pint of in a moderate fourths of an hour. Some prefer part or all bread crumbs in place of cracker. Provide for your families by insuring in the Mo. Valley Life

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Kansas Home Cook-Book. OYSTER PIE.

E. H. T.

Cover a deep plate with puff paste; put an extra layer round the edge of the plate, and nicely.

quite done the pie butter; dust over a little flour, and cover with a of puff paste.

the top is done, the oysters should be.

at once, as the crust soon absorbs the gravy. OYSTER PIE.

Mrs. A. N. Schuster, St. Joseph, Mo. Two half the liquor; season with a little pepper; mace one cup, fine cracker crumbs and bits of butter; bake in pie lined with paste; the paste rich, the dish full, the crust baked done. The Missouri Valley Life Insurance Co. invests its

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But man is a carnivorous production, And must have meat, at least one meal a day; He cannot live, like wookcocks, upon suction; But, like the shaik and tiger, must have prey. Byron^ The to is ceremony:

meeting were bare it. —Shakspeare.

REMARKS.

MRS. DENMAN.

Fresh meat should be put to cook in boiling water, and the water kept boiling; when done leave the meat in the pot, closely covered, until cool. Remove the scum at the first boil, from all meats. All salt meats should be put on in cold water.

Ham be skinned as soon as it is done.

Corned beef will be more tender if allowed to cool in the water in which it is boiled.

When roasting teef do not put any water in the pan, Rub the meat with salt and pepper, and put it in a slow The juice of the meat will be sufficient to baste it a.

MRS. C. M. ROSCOE. All kinds of meats can be cooked more quickly by adding to the water a little vinegar or lemon juice. The acid will make a saving of fuel and time. funds at interest.

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FANNY BECKWITH, OLATHE. If you wish beef or chicken to be tender when boiled, it at scalding instead of boiling heat. It takes much longer to cook meat in this way, but it is far better. STUFFED VEAL.

Mrs. M. Kingman, Topeka. For six persons take four pounds of the round, cut in to the bone so as to divide the into two steaks, joined together still by the bone; have ready a rich dressing made of crumbs, taking about three teacupfuls, one egg, and two tablespoons butter, salt, pepper and nutmeg to wet with warm water, beat up well and lay it between the in thickness; wrap a cord around and then cover the piece, after peppering and salting it liberally, butter, dredging it well with flour; set it into a hot oven, and as soon as it is warmed on the outside cover it completely over the top or upper side with a piece of dough made of only water and flour kneaded up and roiled out cy^e-fourth of an keeps in the juices, and prevents the meat from browning too soon. Set the pan on the grate, and watch carefully so it does not scorch in the bottom; if inclined to do so, protect it by something from the heat, and if you must put in water Examine the twelve per cent. Tontine Dividend Policy

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S3 do so only in small quantities at a time, for you want your veal baked, not boiled; roast two and a half hours.

When done take off the dough shell, or cover, for which you have no further use.

Spread the remainder of your dressing over the piece, and put it in the stove long enough to brown it nicely; take it out, make your gravy by stirring a tablespoon of flour into some water and boiling it for a few in the pan in which the meat has been baked.

If not rich enough add a small lump of butter.

This dough cover is a great improvement in roasting fowls or turkeys. It keeps in the juices and makes them tender and prevents over-browning. VEAL CUTLET.

Mrs. W. W.

Creighton.

the beat one egg and dip cutlet it; ready rolled crackers, and dip cutlet in crackers, and fry slowly until brown. ROAST MUTTON.

Mrs. Tarr.

The parts roasted are the shoulder, saddle, loin, or chine.

Wash the meat well and dry it with a cloth.

Put the meat on with a little water (which should always be done for roast of the Missouri Valley Life Insurance Co.

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If your fire is hot, roast twelve minutes to each pound of meat; baste with salt and water, then with the drippings; thicken the gravy with browned Serve with currants.

MUTTON CHOPS.

Mrs. Tarr.

Dip in egg; in pounded cracker, and fry in hot and pepper.

BONED LEG OF MUTTON. Mrs. M. Usher, Lawrence. Have the bone taken out of a nice, fat leg of mutton.

a rich stuffing of bread crumbs, hard boiled eggs chopped fine, butter, onions chopped a little sage, a small quantity of black pepper, some pickled pork, cut up.

Fill the leg with this force meat, and bake, basting often. ROAST BEEF.

Mrs. Tarr.

The best pieces for roasting are the sirloin and rib pieces.

roasted in an dash a cup of boiling water over the meat; this checks the escape of the juices. Baste frequently with salt and water and the drippings.

Allow about a quarter of an hour to The Missouri Valley Life Insurance Co. desire to insure

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a pound if you like the beef rare, more if you prefer it done.

For gravy, remove the beef to a dish, skim the drippings, add a cup of water, a teaspoon of flour stirred in cold water. Pepper and salt to taste. with mustard or scraped horseradish. FRIED RABBIT. Mrs. C. H. Gushing. Rabbits to fry must be young or parCut joints.

for an hour in and dip in beaten egg, then in powdered cracker, and fry brown in sweet lard or butter. Serve with onion sauce; garnish with sliced lemon. VENISON STEAK. Cut steaks from the leg half an inch thick; broil about five minutes; season with Make a gravy of a half cup of red wine, half a cup of currant jelly, thicken with flour and boil once, and turn over the steak.

hot.

POTTED BEEF. Mrs. Geo. A. Banks, Lawrence. Take ten pounds of the cheaper parts of beef, or the best if you until the comes the bone; skim all out every one who uses this cook-book.

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into your chopping-bowl, remove the bones and gristly pieces, chop fine, and add the gravy (of which there should be a quart); season a teaof powdered Pack away in bowls, or any dishes you prefer. nicely, and is good cold, or fried in ENGLISH POTTED BEEF. Alice Newby. Take' two pounds of good beef (the round), it with one and a half ounces saltpeter and a little common let it lie two or days; then boil, seasoned to the with pepper, salt and mace, and a butter.

Stew it down well; then beat it in a bow r l (wooden), pouring on all the liquid or gravy in which it w Tas stewed, and put it close down in small pots or cups, and when cold run melted butter or suet over it, and keep for use.

Excluded from the air, it will keep a long time, and is very convenient. P. S.—Veal, mutton, chicken, &c, can be put up the same way. BROILED BEEF STEAK. Mrs.

G. Raymond. A tenderloin, porterhouse or flank steak,*; a clean, gridiron; never heat the gridSafety, Protection and Investment combined in a policy

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iron; a bed of live coals.

Steak should be from one and a half to two inches in thickness.

With a sharp knife take out the bones, leaving the form undisturbed; with a hammer the steak; let each blow have force to send the hammer the of course, not many such blows are required.

The object of pounding steak is to it tender, which is accomplished, not by making it thin, but by separating the fibers. Put upon the platter which is to receive the steak, salt, pepper and butter. Place the steak upon the gridiron, and the gridiron over, not on, the coals.

Turn very never leaving one down enough to allow the juices, to gather on the upper side.

sufficiently cooked, place upon the platter, and rapidly until the is melted, and you will have nice, rich gravy and well seasoned steak. Steak should never be salted before or while cooking, as the extracts the juices, and they are lost in the TO BROIL BEEF STEAK. Mrs.

H. Townsend.

Have ready a good bed of live coals, and a heated gridiron covered with a pan. It should be ready to turn in three Pvoll the steak up so as to save the juice, and drain it of the Missouri Valley Life- Insurance Co.

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off on a platter, but never squeeze out.

the opposite side of the meat as quickly as possible over the Season the in the platter with butter, pepper and set the dish over hot water to keep warm.

When the steak is broiled, add a little coffee, to make more gravy, if needed. Never buy a steak that needs pounding. A DELICIOUS BEEF STEAK. Mrs.

Have your frying-pan very hot, wipe the steak dry, place in it, and cover closely. frequently, and keep covered.

done, add to the gravy one tablespoon of hot coffee, a good sized lump of butter, salt and pepper Pour over the steak, and serve hot. Add mushrooms, if liked.

TOUGH BEEF STEAK. Mrs.

Bartlett, Wyandotte. Set a kettle on the it is hot, but not so as to scorch. Put in the beef, turning it frequently, until it is well browned.

Then pour in water, about a pint to a pound of beef, and let it simmer slowly for about half Take out the beef, season the soup salt and pepper, catsup, onions and tomato, if liked, and thicken a Provide for your family by insuring in the Mo. Valley Life

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browned fine, season with butter, salt and pepper, and lay on slices of toast.

SPICED BEEF.

Mrs. G.

T. Anthony.

Meat, a well marbled rib roast, ten pounds; salt, one pint; ' molasses, or brown sugar, one cloves, ground, one tablespoon; allspice, ground, one tablespoon; black pepper, ground, one tablespoon; saltpeter, pulverized, two Rub the beef with mixture, and put it into an earthen jar, turning and rubbing it twice a day for a week.

Wash off the spices, and put in a pot of boiling water to cook slowly for five hours over a low done, press under a heavy weight CURING BEEF OR TONGUE BY RUBBING.

Mrs. R.

J. Brown.

Twenty-five pounds one quart one-fourth ounce saltpeter, one-fourth pound Rub the meat every day until the mixture is used up. Seven days sufficient. PICKLE FOR BEEF. Mrs.

F. Atwood.

Four quarts of salt, two pounds brown sugar, saltpeter, to one hundred pounds of beef.

Water to cover meat.

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6o TO CORN BEEF. Mrs.

T. Anthony. Ingredients of the pickle for one hundred of six gallons; (pure), molasses, one quart; saltpetre, three; pearlash, one ounce. First add the saltpetre to the water, and when and the water boiling, dip the beef, piece bypiece, into the boiling saltpetre water, holding it there for a few seconds only. the thus immersed has become quite cold, pack it in the cask where it is to remain. Then add ingredients of the pickle, boil and skim, and when perfectly cold pour it upon the meat, which should be well weighted by cover or stone. BEEF BRINE. Mrs. Wm.

Floyd, St.

Joseph.

Four gallons of water, six and a half pounds salt, one and a half pounds dark brown sugar, two saltpetre.

To be skimmed, and poured the beef when CORNED BEEF BRINE. Mrs.

Nelles.

One pail of strong brine bear an egg, one teacup of sugar, one tableFor the Bath, Toilet or Laundry,

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saltpeter.

Strain, and pour the Keep covered.

Will be ready for use in two weeks.

ROAST PORK—FRESH. Mrs.

Tarr.

a ham (not too fat), cut the skin in lines running from side to side; put in a pan with very little water; heat gradually till the fat begins to ooze from the meat; then have the fire hot; baste with its own gravy. When done take it up; skim the gravy, put in a cup of boiling water, thicken with browned flour, add pepper and the of one Serve in a boat. Or make a stuffing of bread crumbs, seasoned sage and chopped onion, wet the of a lemon; pepper and to Rub this in the cracks on top, then baste with a little butter, and brown. [Apple sauce, mashed potatoes, and mustard should accompany roast pork. Ed.] PRESERVING SAUSAGE MEAT. Mrs. James Barlow, Blue Rapids.

Take fresh made sausage, make it into balls as for the table, cook it slowly, but well done; then lay it evenly in a tin can, or earthen jar, pouring all the grease that fries from the meat it, as each is placed in the can.

Use J.

S. Kirk & Co.'s Superior Soaps.

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When done cooking, the meat should be entirely covered with lard to exclude the air. SEASONING FOR SAUSAGE MEAT. Mrs.

S. Wright, Blue Rapids.

To ten pounds of meat, add four ounces of salt, two of black pepper, and one ounce of sage.

Mix thoroughly.

TO PREPARE SAUSAGE MEAT W.

Robinson, Attleboro'. To about sixty pound., pork, use three cups salt, three cups pepper, four and a of sage, two tablespoons ground allspice the pork very fine; have the sage very dry and finely mix all most thoroughly. Put into skins or long cotton bags, pressing the in very closely, the seam on the outside.

EXCELLENT RECIPE FOR SAUSAGE Mrs.

L. W.

Hooker, Wyandotte.

To ten pounds of meat, take three ounces of salt, one ounce of black pepper, half ounce of sage.

Mix the seasoning w T ell and sprinkle it over the meat before it is chopped.

Use J. S. Kir J: & Co.'s Standard Soaps—Savon Imperialy

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ROAST HAM—CURED. Mrs.

Tarr.

for two days in lukewarm changing often; take it out; wash well; skin it; lay in a and a cloth dipped in a mixture of wine, vinegar, sugar and mustard. every part of the ham well with this. Put it in the pan with a little hot water.

Add to the mixture (or what is left of it) a cupful of boiling baste with this till liquor flows freely from the ham. When done, cover with cracker crumbs worked to a paste with milk, butter, one egg, and return to the to catsup.

TO CURE HAMS. H.

Saunders.

Eight pounds coarse salt, four gallons water, four ounces saltpetre, two pounds brown boil, stirring to dissolve the ingredients; skim, and when cold, pour the meat, which must always be kept covered with the pickle. Hams to remain in pickle one month, or a few days longer if recipe, if carefully prepared, never fails to make delicious hams. CURING HAMS. Mrs. James Barlow, Blue Rapids. To one hundred pounds meat, add White Russian and Mottled German—Best Brands known

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of rock five pounds sugar, five saltpetre, gallons and skim until all the scum is removed; when cold, pour over the hams. Let them remain in the brine six weeks before smoking. (garnishing for -Sweats. FOR VEAL, COOKED IX ANY WAY. of lemon and horseradish, laid around the dish, or sent table in dishes the meat, are a great improvement in the appearance. FOR CORNED LEG OF PORK. Parsnips and carrots; cut in the long way and laid around the dish. FOR CORNED BEEF.

Beets and carrots. FOR BOILED MUTTON. A drawn capers turned over the mutton, carrots and parsley around the dish.

CURRANT JELLY.

Is a necessary appendage to all wild and likewise to roast mutton. PARSLEY, LEMON, EGGS. Curled parsley, lemon cut in slices, eggs boiled hard, cut in various forms. For the Bath,

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^oultrv and (Bame. SXIPE.

Mrs.

Draw each bird nicely, and fill with a piece of bread and butter, well seasoned with pepper and Fold round bird a thin piece of pickled pork, fastened with the bill bird.

in a dripping pan, and bake it one-half hour, basting frequently. Add a little butter to the gravy if necessary, and serve hot.

BAKED PRAIRIE CHICKEN. Stuff the chicken with a prepared dressing of bread, seasoned and summer savory.

on the outside bacon, and baste cooking.

the bacon sending to the table. TO COOK AN OLD FOWL. Cut it up, wash well, and put in a pot with only a of a slow fire about The moisture from the chicken will make sufficient gravy. Use J.

Kirl: & Co. '5 Superior Soaps.

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' BOILED FOWL. a young fowl; the inside oysters or stuffing, place in a jar, and plunge a kettle of boiling water. till tender.

There will be gravy in the jar, from the fowl.

a sauce, with the addition of cream, or a little Add oysters, or serve up plain the fowl.

An addition of a little parsley to the sauce is an improvement. ROAST TURKEY OR CHICKEN. Dress, and wash the fowl inside and out in two or three waters. Salt and pepper the inside, and the body and crop with the given below.

Dredge the outside with pepper and salt, and thickly with flour. Put it in a slow oven, allowing fifteen minntes to the pound; baste frequently. Stew the giblets in a saucepan; cooked, Add the water in which they were boiled to the gravy of the roast fowl; also, add the chopped giblets.

Thicken a previously wet up, and in sauce boat. Roast chicken and turkey should be accompanied with and jellies.

TURKEY OR CHICKEN STUFFING. Mrs.

T. Anthony. Grated bread crumbs, three teacups; Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial,

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Poultry and Game. suet, chopped, one teacup; parsley, chopped, two-thirds of a two.

Season to taste with Use no water. BAKED CHICKEN. S.

Beers, Rossville.

Prepare your young chickens as for frying; cut into joints; to taste, roll in flour, lay snugly together on the bottom of a sheet-iron baking dish, and put in the oven to bake— basting occasionally a gravy made of butter, water, and salt and pepper as for turkey; and you will have a much more palatable dish, than when you broil your face in frying the chicken over the ANOTHER WAY. Cut open through the breast, and boil until nearly half done; lay it in a drippingpan, and It has all the relish of one broiled, and there is no waste. CHICKEN PIE. Mrs.

C. H.

Crane, Osawattomie. Two well grown chickens cut small; in water enough to till tender; skim while boiling. "Take out the breast bone; put in a little onion, not enough to taste distinctive Bussian and Mottled German—Best Brands known

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ly; cut parsley very fine, or rub it dry a few ounces of liquid enough to up two eggs, and stir in; also, some sweet cream. Line a fivequart pan with crust like soda biscuit, only a little more shortening. Cover with the same, leaving a vent. CHICKEN POT PIE. Mrs.

G. Denman.

Cut the chicken in pieces; wash well; put in saucepan or pot half full of boiling water; add sage, pepper and till tender.

Take a quart of flour, with two and a half teabaking powder mixed in add wet with milk, making it to beat well.

Drop by the spoonful into the pot, keeping it boiling till you serve. Be sure there is water enough in the pot, as the dumplings absorb a good deal, and without care they will be too dry. CHEESE, OR PRESSED Mrs.

Kingsbury, Wyandotte. Boil one or two chickens in enough water to cook tender.

Take them out when done, remove all the bones, mincing the meat very fine, season with salt, pepper and butter, For the Bath, Toilet or Laundry,

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Poultry and Game. '6g> and return them to the water in which they were boiled.

Cook them the liquor is nearly gone; then pour the contents into a. deep dish, lay a plate over it, put on a weight, and set away in a cool eaten, cut in It will be as firm as cheese, and is very nice for tea. Bread crumbs may be added to the above recipe, if desired. PICKLED CHICKEN. Mrs.

G. Raymond.

Those who are fond of pickled pigs' feet,, will find the following much more wholesome and quite as palatable: Take, in the fall, large, fat chickens, dress and boil whole until the slip easily from the bone; them in earthen jars, and pour over hot vinegar.

When cold, they are ready for use. A_ nice relish for the tea table. CHICKEN SALAD. Mrs. D. W. Houston. Two young chickens, either roast or boiled. Having removed all the skin and fat and disjointed the fowls, cut the meat from thefcones and chop it fine.

Wash and dress two large heads of celery, and cut the white part fine.

Having mixed the chicken and celery togethUse J.

S. Kirk & Co/s Superior Soaps.

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yo er, set away in a The not be made until just before using the salad. DRESSING FOR SALAD. Mrs.

D. W.

of eight hard.

Mash in a flat to a stiff paste a wooden spoon; add one teaspoon one of pepper, half gill mustard, wine glass and half vinegar, two wine glasses sweet oil.

all quite pour over the salad, and stir well. Serve in deep china dish. CHICKEN SALAD. A.

Burrell.

Boil a chicken that weighs not more than a pound and a half. When very tender, take it up, cut it in small strips, and make the following sauce, and it:

Boil four eggs out of the shells, mash and mix them with a couple of tablespoons of olive oil or melted butter, twothirds of a tumbler of vinegar, a teaspoon of salt, one of mixed essence of If not at hand, the latter can be dispensed Use J. S. Kirk & Coh Standard Soaps—Savon Imperial,

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Poultry and Game.

CHICKEN SALAD.

Mrs.

Lu.

J. Winton, Equal proportions of chickens and of celery; either "picked" or chopped; a seasoning of chopped pickled cucumbers, eight hard boiled eggs, the whites chopped the yolks mashed fine and mixed with a teaspoon of salt, one of cayenne pepper, three-quarters of a wine glass of made mustard, one wine glass of table oil or one of Add an uncooked egg, well beaten, to the dressing, if you like. The salad will keep for a long time, and improves day.

CHICKEN SALAD.

Mrs.

B. Wheat.

The white meat of boiled or roasted chicken, three-fourths bulk of chopped or white cabbage, two hard boiled eggs, one raw egg well beaten, two teaspoons white salad oil or melted one teaspoon made one pepper, one teaspoon salt, half teacup vinegar. Mince the meat well, remove all fat and skin, chop the celery fine, mix them, and set aside while preparing the dressing. Rub the yolks of boiled eggs fine, adding salt, pepper and sugar; then the oil or butter, adding a few drops at a time; then add musWhite Russian &nd Mottled German—Best Branch known.

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tard.

Whip the raw egg to a froth, and add to the in the spoonful by spoonful, beating the dressing at the same time.

Sprinkle a little dry salt over the meat and celery, and pour the all.

into a salad bowl, and ornament with white of egg cut in rings, and chopped green pickle.

See dying vegetables life sustain; See life, dissolving, vegetate again. Pope.

DRIED CORN, OR SKEHEH. Mrs.

B. Armstrong, Wyandotte. Cut and scrape the corn from the cob it in a mortar, mix it with its own juices^ and bake it.

It is best baked in an iron oven or skillet, but a do.

it is baked, break it into crumbs, spread out, and let the sun dry it.

When wanted for use, boil it as you would rice; it swells about as much. Put in a little butter and sugar, or salt if you

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prefer it.

The corn is sometimes grated and scraped off the cob, instead of cut and pounded.

When warm and in the loaf, it is a deli* cious bread.

NAHANTOWEE—ANOTHER METHOD Roast the corn on the cob, shell it off, and dry it by the sun.

This needs to boil about six hours.

half done, throw in a half pint of white beans to a pint of the corn, and you will have succotash. Season to taste.

XAHAX-TOWEE-TEH Is Nahantowee pounded. After being it is very delicious and nutritious for the sick.

TO PUT UP GREEN CORN. Mrs. James Barlow, Blue Rapids. Cut corn from cob, pack in stone jar inch deep, then cover with a layer of salt; alternate these till the jar is filled. Pieces of board are then fitted, and a stone laid on to keep it down, as the corn must be kept below the surface.

Tie paper over the top, to keep out the dust.

When taken out for table, the corn must be dropped into boiling water, to set the milk, after which it may be soaked in as many waters as desirable. Use J. S. Kirk &• Co.'s Superior Soaps.

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TO DRY CORN.

Mrs.

P. D.

Ridenour, Lawrence; Take young, tender ears, cut from cob, being sure to cut grains at least twice, besides scraping the milk well from the cob. Put in pans, and place in hot oven until well scalded, but not burned; spread on cloths or plates, and put in hot sun; and immediately before putting away in paper bags, heat well again in FRIED CORN.

Mrs. Kingsbury, Wyandotte. Cut the corn finely from the cob, scraping it when done; put in a piece of butter half as as an egg in the spider, and when hot, pour corn, and cover up closely.

it ten or fifteen minutes, stirring occasionally, but adding no water; the steam and butter will cook it sufficiently.

Put in and pepper, and when done, add one cup of This will taste like roast corn, and is SWEET CORN— BAKED.

Mrs.

E. Jones.

Cut and scrape the corn from the ears, add one-half cup milk to one dozen ears, salt, pepper, lumps butter on top.

an.

The top will be brown like beans. Use J. S. Kirk & Co ?s Standard Soaps—Sovon Imperial^

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CORN PATTIES.

Take a coarse grater, and grate green corn, To every quart add three eggs and one pint thicken with to a stiff batter, and fry in lard mixed with butter and salt. CORN OYSTERS.

Mrs.

II. Crane, Osawattomie. One pint grated green corn, one egg well beaten, one small teacup of flour, a half cup of butter, salt and pepper Fried in lard or butter on a griddle. SUCCOTASH.

Mrs.

Root, Wyandotte.

ten or twelve ears green corn, boiled on the ear, in a kettle containing a small piece of fresh beef; also, one quart or less of Lima or common garden beans. done, cut the corn from the ear, mix with the beans and a small quantity of the liquid from the kettle, one cup of cream or rich milk, with plenty of butter, salt and Place on the stove, allowing it to come to a boil: then BAKED BEANS.

Mrs.

Jones.

Put one quart of beans into cold water to soak over night.

The next morning pour off White Russian and Mottled German—Best Brands Jcnoiun.

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the water, and put them to boil until they beqin to break.

off, and drain through a cullender, and put them into a bean pot with a half pound of salt pork, a teaspoon of molasses or more to taste, and water enough to cover them.

Bake twelve hours or more, covering the pot, and adding more as needed.

BAKED BEANS.

Airs. James F.

Legate.

One quart beans soaked overnight; parboil, change water twice while being parboiled; skim out of last water, put in baking pot two pounds pickled pork, (slash the rind); two tablespoons molasses. Bake five hours. BAKED TOMATOES. Mrs.

Den man.

Turn boiling water over them, and let them till they skin easily. Then lay them in a deep dish, with alternate layers of bread a sugar, and small bits butter. Be sure to have a layer of bread crumbs on top. Bake about three-fourths of an hour. POTATOES FRIED WHOLE—BREAKFAST DISH.

Mrs.

L. Johnson.

and lay in cold water potatoes of a \

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uniform size— about the size of a hen's egg are the Have hot in a kettle enough lard or beef dripping to cover them, wipe the potatoes dry and drop them in. They will cook in twenty minutes; should be a fine yellow brown when done, and are much better than the thin, greasy fried potatoes which grace so many breakfast tables. Use a kettle, because it is the neatest; the hot fat cannot fly out on the stove. Use one that you can spare, and it can be used again and again without changing the fat.

Mrs.

C, N.

Stevens.

Into two cups of cold mashed potatoes two tablespoons of melted butter, beating to a white cream.

Add two eggs, whipped very light, and a teacup of milk or cream; season with salt and pepper. Beat all together well, a deep dish, and bake in a quick till nicely browned. POTATO CAKES.

Mrs. W. W.

Creighton.

Take a dish of cold mashed potatoes, beat two eggs and mix with them; make them in cakes and roll them in flour. Fry in hot butter or Use J. S. Kirk & Co.'s Superior Sonps.

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/S ASPARAGUS.

Mrs.

Arabella Hoffman. Take the green heads of young asparagus, and cut pieces no larger than peas; put in water, with a little ten or twelve a minute or two on a napkin; then put into a stewpan, an ounce a sprig of mint, a half cup of cream, a teaspoon of salt, and as much sugar; stew for ten minutes; then stir in the beaten yolks of two eggs; and in three more, the asparagus out on a and in the sauce, with sippets of fried bread. TO BOIL PEAS. be well picked over, but not washed, as, in washing them, that little sweet stem that connects the pea to the pod, is lost.

Put them boiling water, and boil them thirty; drain them through a cullender, put them into a tin dish, with a little butter and salt; stir them and keep them hot while dishing the meat. the peas are old, put a little soda in the water in which they are boiled. STRING BEANS Require one hour to Dress the same as Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial,

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SHELLED BEANS.

Shelled beans of any kind require an hour to boil.

Dress with butter and salt. SQUASHES.

Cut winter of convenient size, and boil, or steam, one hour, on the shell.

When done scrape from the shell, and mash with a potato masher, with a Summer must be squeezed in a a cloth instead of mashed. STEWED MUSHROOMS.

Be sure your mushrooms are fresh; and wash them clean. Put in a stew pan half a pint of water, one ounce of butter, the juice of one lemon, a salt and pepper, then the mushrooms.

Set the saucepan on a quick; let them boil ten minutes, stirring all the time; thicken half a cup of cream with a little flour; it in, and let it boil once.

Send to the table in a covered dish.

are very nice eaten with beef steak. BOILED ONIONS.

Boil them one hour in salted water; or half in water, then drain the water off, cover them with mikl, and tender.

dished, put a butter and a very little pepper on them. White Russian and Mottled German—Best Brands known

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8o FRIED ONIONS.

Cut in six large onions; over them a quart of boiling water; stand half an hour; drain and wipe them dry a cloth; dredge in a little flour, pepper and salt, and have ready some hot butter or nice dripping.

Fry them a nice brown. SPINAGE.

Pick it clean, and let it lie in cold water an it out, and then put it in a cullender to drain. Drop four in water, dish the spinage, and take the eggs out carefully, so as not to break slice, and lay on top of the spinage. CAULIFLOWER.

it in water for one hour, and then add of milk, and let it gently one hour longer.

in a deep dish, and turn it drawn STEWED SALSIFY, OR OYSTER PLANT.

Scrape the roots, dropping each into cold water as soon as it is cleaned: exposure to the air blackens them. Cut in pieces half an inch put a saucepan, hot water enough to cover them, and stew until tender. Turn off all the water, and add a cup of cold

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8r Stew ten minutes this begins to boil, put in a great lump of butter, cut bits, and rolled in flour. salt to Boil up once, and serve. STUFFED CABBAGE. Mrs. C. N. Stevens. Choose a large, firm cabbage; take off the outer leaves; lay the cabbage in boiling water for ten minutes; then in very cold water. perfectly cold, bind a piece of muslin about it to prevent its falling to pieces. Cut out the stalk with a thin sharp knife. Scoop out the inside of the cabbage.

with a little cold pork or ham; add salt, pepper and Mix all stuff the cabbage.

Bind another of muslin the top, and in in which ham or beef has been boiled. LADIES CABBAGE. Mrs. C. N. Stevens. Boil the cabbage for fifteen minutes, then change the water for more from the boiling teakettle.

When tender, drain, and set aside perfectly cold. fine; add two well beaten eggs, one tablespoon of butter, three tablespoons of cream, salt and pepper. all together, and bake until brown. U^e J. S. Kirk & Co.'s Superior Soaps.

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•82 PARSNIP STEW. Mrs. C. H. Crane, Osawattomie. as many of salt pork as you have people to dine.

To six slices put six good sized sliced parsnips, and eight or nine peeled and Let the pork boil fifteen or twenty minutes, then add parsnips and potatoes, and till tender. Add slices of bread and salt if needed. Mrs. M. S. Beers, Rossville. ' Wash and scrape the stalks when y&u have cut roots; cut green leaves and reject the greenest, toughest stalks; retain the blanched leaves that grow nearest the heart; keep in cold water until you send to the table. in a celery glass, and let each guest dip in salt for himself. FRIED TOMATOES. Mrs. M. S. Beers, Rossville. The following is considered by Pater Familias as one of the breakfast dishes he can have:

Slice smooth green tomatoes as for pickles, let lie a half hour in salt and water, then dip in batter made with egg, milk and rolled cracker as for oysters, and fry in or cooked, cover in a dish until time to serve. Use J. S. Kirk & Oo.'s Standard Soaps —Savon Imperial,

Page 97 See this page in the book

STUFFED TOMATOES. Mrs. C. N. Stevens. Choose large smooth tomatoes, cut a thin •slice from the blossom end of each; scoop out the inside, mix with a little green corn, grated Stuff the empty tomatoes mixture, put on the cover cut from the tomatoes, place in the oven for three quarters of BAKED TOMATOES. Mrs. J. H. Smith, Leavenworth. Cut the tomato in half. Place in a shallow dish, the cut side up.

On a layer of tomato sprinkle a little salt, pepper and sugar; rolled cracker or bread another layer of tomato, etc., until the dish is Put around some small pieces of butter, and two spoons at least an hour, and if the is large, and the moderate, two hours is better. TO FRY EGG PLANT. Saunders.

the /ind, cut thick, sprinkle with salt, put the one upon another, and let several hours— if for breakfast, overnight. a frying-pan, with a liberal supply of hot lard, White Russian and Mottled German—Best Brands known

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crackers very fine, beat two eggs to a dip the slice into the egg and then *into the cracker crumbs; fry soft and of a light brown color, turning very frequently and watching closely to prevent burning.

The cutting and salting some hours cooking is important. EGG PLANT. Mrs.

J. A.

Bullen.

Take a large egg plant, leave the stem and skin on, and it in a porcelain until very soft—just so you can get it out with the aid of a fork or spoon; take off all the skin, and mash very in an earthen bowl. cold, add a teaspoon of salt, plenty of pepper, a large iron spoon of a half teacup of or milk, and three eggs. This forms a nice hot, drop the in as you would fritters, and brown them nicely on each or mashed potatoes may be prepared in the same way. TO BOIL HOMINY. two teacups of white hominy, and put to in cold water in the morning wash it out, put in cold water, and boil an hour and a half, stirring it very often; when done, sprinkle a unthe saucepan, and let it stand a few A very nice breakfast dish.

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\ahds mid Mattces. a Salad dressing, four persons are wanted: A spendthrift, for oil; a miser, for vinegar; a counselor, for salt, and a madman to stir it up.

Spanish Proverb. SIDNEY SMITH'S SALAD. Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give; Of mordant add a single Distrust the condiment which bites so soon; But deem it not, thou man of herbs, a fault, To add a double of; Three times the spoon with oil of Lucca crown, And once with vinegar, procured from town; True needs it, and your poet begs The pounded yellow well -boiled Let onion atoms lurk within the bowl, And, scarce suspected, animate the. whole; And lastly, on the flavored compound toss A magic teaspoon of anchovy Then, though green turtle fail, though ven'son's tough, And ham and turkey are not Serenely the epicure may say, " Fate cannot harm me, I have dined to-day !'; KANSAS SALAD, Mrs. John Douglass.

Yolks of two eggs, a teacup sweet cream; as for custard; a little salt and vinegar; chop cabbage very fine. Use J. S. Kirk & Coh Superior Soaps.

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TO DRESS CABBAGE. Mrs. L E.

Eaton.

Boil one cup vinegar, melt a piece of butter the of a walnut in it; beat together one e g"g"> one teaspoon of mustard, salt, flour, and a half teaspoon pepper. the boiling vinegar on mixture it put it back on the stove to boil again about one minute; then pour the whole upon the cabbage.

Ct)LD SLAW.

Mrs.

B. Gunn, Lawrence. Chop the cabbage, salt and pepper to taste. Heat three gills of vinegar; just before boiling, stir into it thoroughly one cup of cream, and two eggs well beaten together. When cold, pour it over the cabbage, and stir all SALAD DRESSING.

Mrs.

Douglass.

One teaspoon of salt, one teaspoon of white sugar, two teaspoons dry mustard; wet with milk or yolk of egg; drop oil drop by drop^ slowly stirring till it becomes very thick; then add vinegar to your SALAD FOR LETTUCE. Fannie Woodard, Topeka. Mash fine the yolk of one hard boiled egg.,. Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial^

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Salads and Sauces, and add one teaspoon of salt, three of mustard, and a very little cayenne pepper; mix well together; then add one tablespoon vinegar and two of olive oil or mix again, and add a half teaspoon sugar, six little spring onions, and the white of the egg cut Pour over fresh, crisp lettuce, and stir gently so as to not break or bruise. Eat immediately.

CHILI SAUCE.

Mrs. W. H. Ralston, and Mrs. M. E. Branham. Eighteen large, ripe tomatoes, two onions,, four peppers (one green, chopped fine), four cups vinegar, two salt, four of of ginger, two of cinnamon, one of cloves, one of allspice, and one nutmeg. Boil one hour.

This makes three quarts. OYSTER SAUCE.

Stew a pint of oysters in their own liquor minutes, and add one cup of or cream; when this boils, strain the liquor and return to the saucepan; stir well in one teaspoon flour, previously wet with cold water; put in two tablespoons butter, cayenne and nutmeg to boil one minute.

Squeeze in the juice of half a lemon, and serve. CELERY SAUCE.

Take two or three heads of celery, cut fine, White Russian and Mottled German—Best Brands known

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put into a saucepan with pints of cold water, a little salt and pepper; boil two hours. a quarter of a pound of butter a tablespoon of flour; it in with a half cup of cream; add the liquid and let it boil once.

SHIRLEY SAUCE. Mrs.

Badders.

Two dozen large ripe tomatoes, two onions, six red peppers seeds, vinegar, four tablespoons sugar, three Mix all and slowly three hours, TOMATO SOAW.

Mrs. John Westlake. One peck ripe tomatoes, peeled and chopped onions, and two green peppers chopped fine, a half teacup salt, half teaspoon of black pepper, two tablespoons of ground one allspice, one Boil over an hour, and then add three gills cider vinegar. TOMATO CATSUP. Mrs.

Spratley.

ripe tomatoes and scald them just sufficient to allow the skins to come off. iet them stand for a day, covered with Strain them thoroughly. To every two quarts

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Salads and Sauces. add three ounces of cloves, two ounces black pepper, two nutmegs, little cayenne pepper, with salt to suit the Boil the for half an hour and let it cool, and add one pint best vinegar. TOMATO CATSUP.

Mrs. Wra.

Shepherd.

One gallon ripe tomatoes, one tablespoon of salt, four tablespoons ground pepper, three mustard, one teaspoon one teaspoon cloves, one teaspoon cinnamon, six red peppers.

Simmer the whole with a pint of vinegar for three or four hours. Strain through a sieve. Bottle and cork tight, CUCUMBER CATSUP. dozen full grown cucumbers, onions chopped fine; add one and one half cups of fine salt; put in a sieve and hours, then add one and one half cups of black pepper, and half a cup of dark mustard seed; put in jars and cover with good vinegar. CUCUMBER CATSUP. Mrs.

Willson.

To six large cucumbers, take six peel and chop very fine, separately; add salt to season, and the water rises on them; squeeze them dry, Use J. S. Kirk & Co.'s Superior Soaps.

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go mix together, add a little pepper, and vinegar enough to cover, bottle and seal. COLD CATSUP.

One half bushel green tomatoes touched frost, wash, slice and Let stand twelve Twelve and twelve green peppers, sliced; two ounces allspice, two ounces mustard, two ounces ginger, one ounce black pepper, one ounce cloves, one ounce mace, one ounce turmeric, all pulverized, one pound brown sugar. Layer tomatoes, onions and pepper in a porcelain or brass kettle, alternately with cider let simmer TOMATO CATSUP.

Mrs, F.

One peck tomatoes, ten green peppers, six of of the onions and peppers together very and boil all together two hours. Use J. S. Kirk & Co.'s Standard Soups—Savon Imperial,

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I warrant there's vinegar and pepper in't.

Shakspeare.

SALT PICKLES— PLUMP. F.

Pierce.

and plump, put them in a porcelain kettle, not more than full, and of water; put it on the stove, and heat quickly, almost to boiling point. Stir frequently, and it is too hot to put your hand in, pour fill immediately with cold and as Do times, and you will not have shrunken pickles. If you want them crisp, put a little alum in the last water.

Spice your vinegar, if you like, and add a SALT CUCUMBER PICKLES. Lucy T. Woodcock, Tonganoxie. Put them, fresh, unwashed, a vessel, and cover with White Russian and Mottled German—Best Brands known

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off and again with hot cold, put them into a cask of brine,, sufficiently strong for to settle on the bottom.

thoroughly every time ones are added, and see that salt remains on When the cask is full, cover ttie pickles with a cloth and slight weight. Remove the cloth occasionally, and rinse it.

The are easily soaked, plump and CUCUMBER PICKLES. Maria De Yoe, Kalamazoo. Put half a bushel of small cucumbers in a brine for twenty-four hours; take one quart sugar, a half pint white mustard seed, a large handful of cinnamon, celery seed to taste, alum the of an egg; put it cider vinegar to cover the and let it boil hard; then pour over the cucumbers, having them well drained from the brine.

CUCUMBER PICKLES. Mrs.

C. N. Stevens and Mrs. Foster.

Two hundred small cucumbers, two pounds three tablespoons white mustard and three tablespoons black mustard, three tablespoons juniper berries, a handful green peppers, and a handful seed Let the

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Pickhs.

cucumbers stand in brine over Put the kettle, and scald in vinegar.

Draw off that vinegar. Scald all the other ingredients in vinegar, and pour over the At the last, in a bottle of chowchow.

CUCUMBER PICKLES. Mrs.

J. H. Smith and others.

Wash the cucumbers, wipe them dry, place them in a jar, and pour over them sufficient boiling vinegar, in which has been dissolved a small piece of alum, to cover well. stand in this vinegar twenty-four hours. Then place them in the jars or bottles you wish to keep them in, packing them closely as you can; put in a few pieces of red pepper, according; cover the whole with horseradish root thin, and over with mustard seed if you it; vinegar, and tight.

If the vinegar is good, they will keep six months.

GREEN TOMATO PICKLES. Mrs. H. E. Starrett and Mrs. E. Branham. To five gallons green tomatoes, sliced thin, add one pint salt, well sprinkled through; let stand over water that has risen on them. Then take one gallon of best cider vinegar, one cup flour of TJae J. S. Kirk & Co.'s Superior Soaps.

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mustard (pure), one cup brown sugar, two tablespoons of ground pepper, one tablespoon of ground one tablespoon ground Throw all these ingredients together, and bring them to a boil, stirring frequently. Then put in the tomatoes, with the addition quarts sliced onions, and till the tomatoes begin to soften. It is ready for use as soon as cold. SLICED TOMATO PICKLE. Mrs.

P. D. Ridenour, Lawrence. Slice one half bushel green tomatoes and six onions, and on every layer of tomatoes and a let over night; in the morning drain well through cullender.

one sugar, with cloves, allspice and pepper; when boiling put in tomatoes and cook from ten to fifteen minutes, they are ready for use.

MIXED PICKLES.

Mrs. T. A. Hurd. Three hundred small cucumbers, four large green peppers two heads cauliflower, three heads white cabbage shaved fine, eight large or two quarts ones, one or more small green beans cut in one green Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial.

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tomatoes sliced. Put this mixture in a strong brine for twenty-four hours, drain in sprinkle over it onefourth of a and the same of seed, two spoons black pepper ground; let mixture come to a in enough to it; add a little alum, strain, and when cold add a pint of ground mustard and cover well with cider vinegar. CHOW-CHOW.

Mrs. A. M.

Jenkins, Lawrence. Put eight quarts of green sliced tomatoes in a jar with one cup of remain over night: pour off the juice, chop the tomato and add one quart of chopped of one ounce of cloves, one ounce of pepper, one tablespoonful of ground mustard, one-fourth pound of seed; for two in one gallon of vinegar. CHOW-CHOW PICKLE. Mrs. M. M. Denman, Lawrence. One peck green tomatoes, two large heads cabbage, twelve onions, twelve green peppers, eight tablespoons of salt, four tablespoons of of one-half pint of mustard seed, two pounds of White Russian and Mottled German—Best Brands known

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put the tomatoes, cabbage, onions and pepper in a large wooden bowl and chop them tolerably fine; then add the salt, cloves, pepper and sugar; put the whole mixture, with vinegar enough to cover, into a vessel and boil slowly two hours. YELLOW PICKLE. Mrs. Levi Wilson. To a of strong vinegar add two large spoons each of ginger, pepper, cloves, and all two of and horse radish, a half pound brown sugar; place all in a jar covered with cloth or leather; put it in the sun and shake it daily; after a few days add one ounce turmeric and some small onions; scald cabbage in salt water and lay it on a cloth for the sun to bleach, it with turn frequently until dry and bleached, which w 7 ill take three or four days; then wash and dry and place in the prepared vinegar. Young cherries, grapes, apricots, plums, button tomatoes and cauliflower may be used. TO PICKLE FPvUIT. M. Morrow, Lawrence, and Mrs. E. P. Wilson. To seven pounds fruit, take three pounds sugar, one pint vinegar, one-halfounce cloves,

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one-half ounce cinnamon. all but the fruit two mornings in succession, and pour the The third morning all together fifteen minutes. PICKLED PEACHES. Mrs, R. A. Carney, Mrs. Hurd, and others. To seven pounds of fruit, take four pounds quart vinegar, one ounce one ounce cinnamon, one ounce allspice; put the in a bag, and it in the syrup three mornings in succession, and pour over the fruit; the fourth morning scald the with the syrup, and it is ready for use.

Seal up.

Lydia E. William^. Take peaches of full growth, ripe but not soft, wipe them w rith a flannel cloth, or pare Stick three or four cloves peach, lay them in a stone jar.

Put half a pound of sugar to a of good vinegar, add cinnamon and other spices to the Let the vinegar come to a boil, skim and pour it on the peaches; let them stand two weeks, vinegar, and it, and it on again and they are fit for use. Use J. S. Kirk & CoJs Superior Soap.

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GRAPE CATSUP.

Mrs.

G. T. A Grapes, boiled and cullendered, five pounds; sugar, two and a half pounds; vinegar, one pint; cinnamon, allspice and pepper one one Boil until it attains proper thickness. SPICED GRAPES.

Two pounds to one pick grapes from stems, and put in enough for vinegar to cover; add one ounce cloves, one half fine and one half whole; put in a cloth one ounce of ground allspice, one ounce ground cinnamon; cook one half hour, Grapes half ripe will do. GRAPE PICKLES.

Mrs. Shepherd.

of grapes, seven pounds of brown sugar, one pint very sharp vinegar, two tablespoons ground cloves and allspice; remove the skin from the grapes; boil the pulps tender and boil the skins in vinegar with the When cooked two hours add pulp and let it like jelly; put into bowls and glasses. Use J. S. Kirk & Co.'s Standard Soaps —Savon Imperial,

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RIPE GOOSEBERRY CATSUP. M. M. Denman, Lawrence. For two of gooseberries, take one pint of vinegar, three-fourths of a pound of spices to the taste, and cook one hour.

GOOSEBERRY CATSUP. Mrs. T. A. Hurd.

Eight pounds of fruit, four pounds of brown pint of vinegar, one-half ounce of cinnamon, the same of cloves. GOOSEBERRY CATSUP. berries, nine pounds one pint vinegar, one tablespoon each of cinnamon, cloves and allspice; boil all together, Seal up in glass jars.

CURRANT CATSUP.

Mrs. M. Rock, Take two quarts of ripe red currants, stem and put them in a stew-pan with half a pint of boiling water; ten strain through a cullender; then add half a pint of best vinegar, one pound of brown sugar, one each^ of mace, ground White Russian and Mottled German—Best Brands known

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cloves and cinnamon, one teaspoon of spice; quickly for an Bottle and seal for use. is delicious, and improves with age.

SPICED CURRANTS. Mrs. Annie K. Townsend, St.

Joseph, Mo, To of ripe add of sugar, one vinegar, and ground spice to your taste; boil one Put into jars and cover as other preserves.

They should not be used under three months.

RIPE TOMATO SWEET PICKLE. Mrs. A. M. Jenkins, Lawrence, and Mrs. A. Lake. of tomatoes, skinned, of sugar, two of cloves, two ounces of cinnamon. To be cooked in three pints of vinegar. CHERRY PICKLES. Mrs. D. Taylor. One of vinegar, one and; the vinegar, sugar and spices, and pour over the cherries hot; draw off and the syrup twelve successive mornings.

Be sure and have sufficient syrup to cover the cherries.

For the Bath, Toilet or Laundry.

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IOf CUCUMBER SWEET PICKLE. Mrs. H. M. Simpson. Lawrence. ripe cucumbers, pare and seed, cut in strips; soak them in vinegar twenty-four and clear in a syrup of equal parts vinegar and sugar, with spices to your taste. SWEET SPICED MELONS. Mrs. D. C. Hawthorne. one-half dozen cantaloupes that are not ripe enough to be mellow; slice them not too thin, and lay in a stone jar.

two of vinegar, and three pounds of and and and them, and press down with a weight. not cover at first, but the next day pour off the juice, and boil and strain, and so continue four or five times. Then set all over the and put in sticks of cinnamon, whole and mace, and boil until tender, and it is finished.

late in the spring, and need not be sealed air-tight. MOCK OLIVES.

Mrs, S.

Bartiett, Wyandotte. full grown green grapes forty-eight hours in salt and water, then scald with good strong vinegar. Use J. S. Kirk & CoJs Superior Soaps.

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The keen spirit Seizes the prompt occasion,— makes the thoughts Start into instant action, and at once Plans and performs, resolves and executes. —Hannah Moore, Half a loaf is better than no bread. Proverb.

PORK RELISH.

Mrs. Legar.

Take the long strip of pork commonly used for sausages, sprinkle well with black pepper, cinnamon and it closely, put in skewers and tie in a cloth; put it in a pot of so tender a straw will pass through easily; drop hot into a jar of vinegar; slice through the roll and eat cold.

HAM TOAST.

Mary McDonald^ Chop some lean ham fine, put it in a pan with a little pepper, a lump of butter and two eggs beaten.

When well warmed, spread on hot toast well buttered, and serve. Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial,

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Economy Dishes. !°3 HOTCH-POTCH.

Mrs. E. Hensley. Take any cold meat, chop or slice fine, season with salt and pepper, or sage if liked; add to this half as much stale bread, or potatoes that have been stir the whole together, and inclose it in a as for a chicken pie, and put up the same way. ESCALOPED VEAL. Mrs.

J. Winton, Three pounds of lean, raw veal, chopped one-fourth pound fat, salt pork, chopped two chopped fine; one dozen crackers, rolled fine, or same amount of bread crumbs; a little celery if desired; highly; mix pack hard; bake thoroughly. Slice and eat VEAL OMELET.

Louise Pringle.

Two and a half pounds raw veal and onefourth pork chopped fine, one crackers grated, salt and pepper to taste; mix well, and press together in an oblong cake; bake two hours; as it bakes dip the egg and gravy over the top. cold put on the White Russian and Mottled German—Best Brands known

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table whole, and slice like head cheese. A delicious dish for tea.

OYSTER CORN CAKES.

Mrs.

F. Atwood.

One quart green corn grated, two cups of sweet' milk, one cup flour, two eggs; season the a of Fry on a griddle.

CHEESE OMELET.

Mrs.

E. H. Townsend.

Butter a quart pudding dish and cover the bottom with thin slices of cheese; cover the cheese with slices of buttered bread, sprinkled with cayenne pepper, prepared mustard and a trifle of salt; fill the dish with alternate layers of cheese and bread; beat with an egg sufficient milk to cover the MACARONI CHEESE.

Mrs.

A. R.

Wash six ounces macaroni, put in plenty boiling water and salt; let boil half an hour; grate one-fourth pound cheese; place in alternate layers in a dish, letting cheese come on top; fill the dish with milk and a little butter; in a hot oven, and bake half an hour. Put pieces of butter and a sprinkling of mustard, salt and pepper between layers if desired. For the Bath,

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Economy Dishes. ios MACARONI.

Mrs.

Cat! in.

or of macaroni in till tender, about twenty minutes; mix a dessertspoon of flour a tablespoon of add slowly a teacup half a teaspoon of mustard, the same of salt and pepper, and half the quantity of cayenne, and four ounces of rich cheese all together, and ten minutes; all the water from the macaroni, and pour dressing over it; boil five minutes and serve, or bake a nice brown, and serve hot, in either case. GERMAN FRITTERS. Cut slices of bread half an inch thick, remove the crust and soak in beat up two eggs, pour over the bread and fry in butter; strew powdered sugar over the fritters.

Mrs. A. Lake. six eggs very light, the whites to a stiff froth that will stand alone, the yolks to a smooth lather; add to the yolks a small cupful of milk, pepper and salt; lastly stir in the in hot butter not loriger than ten minutes; do not stir, but slip a broad Use J.

S. Kirk & CoJs Superior Soaps.

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bladed knife under the to guard against burning at the bottom; when done lay a hot dish bottom upward on the top of the pan, and upset the latter to bring the browned side of the omelet uppermost; eat soon, or fall.

• Mrs.

Strickland, Grasshopper.

the and whites separately of six eggs, as for sponge cake, and with the yolks one tablespoon of flour, three of cream and a little salt, then stir in #ie whites; bake fifteen minutes in quick oven. FRENCH OMELET.

Mrs. H. H. Chamberlain 3 Emporia. Six eggs, four tablespoons of butter, with one tablespoon of flour, one teacup of sweet m!lk; beat yolks and whites of eggs separately, melt butter in milk, stir in whites last thing, add pepper and salt; bake in a round OMELET PUFF.

Mrs.

Douglass.

Beat yolks six eggs very light; mix them in a small cup of milk with a little salt; beat together tablespoon sweet butter with same Use J. S. Kirk & Co.'s Standard Soaps—Savon Imperial^

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Economy Dishes.

ioj quantity of flour until smooth; add the mixture to theflcur and beat the whole together; or frying pan; when it appears to thicken, pour over it the whites beaten dust over a very little salt, and when the whole is stiff remove carefully to the dish without breaking. Mrs.

E. D. Brown, Kansas roasi: beef or mutton, clear of gristle, and with pepper and salt and chopped boil and mash some potatoes, make into a paste with one or two eggs, roll out in flour, cut it with a saucer; put some seasoned meat on one half and fold over; fry a light brown. A SOUTHERN BREAKFAST DISH. R.

Take any pieces of paid ham, chop and mix with any quantity of cold rice; season highly with cayenne pepper; out it into a frying pan with a good sized piece of butter and fry a light brown. LIVER SALAD.

Mrs.

I. Young.

Bpil liver and of tender; chop fine with onion and hard boiled eggs; White Russian and Mottled German— Best Brands known

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ioS season with pepper, salt and sage; mix with the gravy it was in soft enough, put in a deep to mould; when ready to eat,. turn it out and garnish sliced, hard boiled eggs. Very nice for tea.

FRENCH TOAST.

Mrs.

Johnson..

Beat one egg with one tablespoon of sugar; one dip slices or nice scraps of bread from which the crust has been trimmed; roll each piece in bread or cracker crumbs, fry in hot lard to a nice brown, sprinkle with powdered sugar and hot.

A nice dish for breakfast or supper in cold weather. STUFFED CUCUMBERS. Mrs. E. H. Townsend. Select large and well shaped cucumbers, cut in halves lengthwise and take out seeds and pulp with a teaspoon; have ready some hot butter, in which fry to a light brown two or three chopped onions; when browned add the pulp and seeds, from which the water has been pressed; fry about two minutes and add a of soaked mix all together and season with salt, pepper and grated nutmeg; stuff the cucumber shells and sprinkle lightly over the t«p some fine bread crumbs and Use J. S. Kirk & Co.'s Superior Soaps.

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add a piece of; in a bake pan with a little water, or gravy from roast beef:

bake for twenty or thirty minutes. (takes.

SUGGESTIONS. In making Cake, it is important to have sweet butter, fresh eggs and In putting the ingredients the butter should never be allowed to oil, but should be softened by putting in a moderately warm place before the making of the cake is begun.

Put the softened butter, with the sugar, in an earthen dish, and beat to a cream; add the yolks then the milk, and lastly, the beaten whites and Fruit should be put in with the The be rather hot for small cakes, and moderate for larger.

Most kinds of Loaf Cake may be taken the tins in fifteen minutes after they come the oven, but should not be turned over on the top to ICING FOR CAKE. Break in a shallow dish, and alljw for each egg about sixteen tablesooons O O J.

Richards 1 Queen Baking Powder makes Biscuit very light.

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I IO Home Kansas finest white part of the sugar over the eggs, and beat them for about half an hour, stirring in gradually the* rest of the [If flavored with lemon allow more or acids will whiten the icing. It may be shaded pink strawberry juice currant jelly or cranberry syrup; to color yellow, put the rind and juice of a lemon in a thick piece of muslin, and squeeze hard into the frosting. Dredge your Cake with flour immediately after baking, to absorb the grease, and wipe it carefully off before frosting. Put the icing on in large spoonsful, spreading with a knife dipped occasionally in cold water. Place the in a moderate oven, or sun, to harden the frosting.

In Summer, cover the Cake with a sieve while drying. ICING FOR CAKE.

Mrs. H. W. Baker, Lawrence. To the whites of three eggs add a cup of beat the eggs fifteen minutes. ICING FOR CAKE.

Mrs. G. D. Farr.

of fine sugar, whites of three eggs, one teaspoon corn starch, one teaspoon Flour the top of the Cake as soon as taken from the oven. Dip a knife in warm water when putting on the icing. The excellence of the above recipes can only be realized by

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in BOILED FROSTING.

One of granulated moisten with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring While the sugar is boiling, beat the whites of two eggs until they are firm; then, when thoroughly beaten, place in a deep dish, and pour the sugar, over them, beating all together rapidly until of the right consistency to spread over the with lemon.

is sufficient for two loaves. FRUIT CAKE.

butter, one pound pound flour, one teaspoon soda, twelve eggs, one gill warm water, one gill rose water, three pounds currants, four pounds raisins, one and a half pounds figs, one pound citron, two pounds blanched almonds, one orange chopped fine, one tablespoon each of cloves, mace and nutmeg.

CHEAP FRUIT CAKE.

Mrs.

Dr.

Grafton, Wyandotte.

quart of sifted flour, add a teacup of a cup of butter, one cup of washed dried currants, two heaping teaspoons of baking powder, and spice to taste; rub all thoroughly together into the flour; then stir in cold water sufficient to make a stiff batter, Using Richards' Queen; it makes Biscuit delicate and light

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pour irtto a pan and bake one hour, the first half hour quickly, then quite For cheapness and being quickly made, no recipe excels the above; and it is very good. COMBINATION CAKE. Mrs.

Brace.

DELICATE CAKE. of eggs, two of three cups of butter, two and a half cups of flour, one cup of sweet milk, two teaspoons of baking powder; flavor with vanilla. FRUIT CAKE.

To two tablespoons of the above mixture, add half a cup of raisins and a few currants, half a cup of half a cup of molasses. the mixture layers, the dark in one, which put in the center, with jelly spread between. MARBLE CAKE. Mrs. Wm.

Crosby, Grasshopper Falls.

Whites of seven eggs, two cups white sugar, one cup butter, three cups flour, half cup sweet milk, one teaspoon soda, two of cream is for the portion.

For the dark portion, take one cup cup molasses, two cups brown sugar, one cup sour cream, yolks of seven eggs, one teaspoon All of our leading Hotels in Kansas are new using

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soda; cinnamon, allspice, cloves, nutmeg each one the butter and sugar together; then add the eggs 7 milk and flour, and just before putting in the oven add the soda, dissolved in hot water. MARBLE CAKE.

Mr?.

Part.—One and a of cup of butter, two and a of flour, of five one of yeast powder; flavor with lemon. Part.—One-half cup of of sugar, one- half cup one cup of molasses, two and a of of one of two of cinnamon, one tablespoon of cloves. MARBLE CAKE.

Mrs. J. F. Legate. Light.—White one-half cup, butter one-half cup, baking one eggs, whites, three cups of flour. Da.rk.—Brown one cup, molasses, cup, cup, cup, one teabaking powder, of Richards' Queen Baking Powder; it makes liyht Biscuit*

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Kansas Heme of four cinnamon and nutmegs, ground, one of each, MARBLE CAKE.

Mrs. Nancy M. Larimer. Part.—Two butter, one-half cup of sour of two teaspoons cream of one teaspoon soda, two cups Dark Part.—One cup brown half cup molasses, one cup butter, one -fourth cup one teacinnamon, one-half teaspoon one-half teaspoon cloves, one-fourth teaspoon one-half teaspoon soda, the yolks of four eggs.

HICKORY-NUT CAKE. Mrs. T. L. Johnson. Two of powdered cup of butter, three and a half cups of flour, two-thirds cup of milk, whites of eight eggs, one hickory-nut Keeping two or weeks improves it.

SHODDY CAKE.

Miss C. Rice, Kalamazoo. molasses, or two of molasses and one cup of sugar, one-half cup butter, two You can only realize the excellence of the above receipts by

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eggs, one cup raisins, two cups dried apples, two teaspoons soda, two teaspoons cream tartar, cloves, cinnamon and nutmeg. Soak the in a little water.

In the morning add one cup of molasses, let it simmer a; chop apples small, they cannot be told from citron; make as stiff as pound FARMER'S FRUIT CAKE. Sarah T. Barnes and Mrs. Stout. dried apples, soaked over night in cold water.

Then chop the size of raisins. Put them in two cups of molasses and simmer slowly two; two eggs, one cup butter added while warm, a teaspoon each of and nutmeg, three and a half cups of flour, one teaspoon soda. LEMON CAKE.

Mrs.

T. A.

Cutts.

Take one cup of butter and three of white sugar, rub these to a cream and stir into them the yolks of five eggs, well beaten; dissolve a teaspoon of soda in a cup of milk and add the milk, also the juice of one lemon with the grated peel and the whites of the eggs beaten to a sifting in lightly two teacups of flour; bake in shallow pans quickly, and cut in squares.

Using Richards' Queen Baking Powder and Ext. of Fruit.

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n6 LEMON CAKE.

Mrs.

Sidney Smith. Four tumblers flour, three-fourths tumbler butter, two and a half of white powdered sugar, one of milk, three eggs, one lemon, half teasoda; put the juice in the last thing before baking. COFFEE CAKE.

Mrs. M. Morrow and others.

One cup sugar, one cup molasses, not quite a cupful of butter, one cup coffee, one cup one ground cloves, one of cinnamon, one mix the butter and sugar together, add the molasses, coffee and flour, then the soda well stirred in; lastly the raisins, with a little flour to prevent their sinking to the bottom of the pan; the raisins should be stoned; the coffee is prepared as for drinking; bake slowly at first. SILVER CAKE/ Mrs.

Bittman.

Whites of one dozen eggs, five cups flour, white sugar and butter, of each one cup, cream or sweet milk one cup, cream of tartar one teaspoon, soda beat and mix as gold cake; bake in a deep pan. No Biscuit so delicate as that made with Richards' Queen.

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SILVER CAKE.

Lizzie McFarlane.

Whites of eight eggs, two cups sugar, half cup butter, three-fourths cup sweet miik, three cups flour, two teaspoons of baking powder. SILVER CAKE.

Mrs.

Sleeper.

Take the whites of four eggs and beat to a one and one-half cups of powdered sugar, one-half cup of butter, one-half cup of sweet milk, three cups of flour, two teaspoons of yeast powder.

SILVER CAKE.

Mrs.

George March, Lawrence.

Whites of nine eggs well beaten, two cups of sugar, two-thirds cup butter, two-thirds cup sweet milk, four cups of flour, half teaspoon of cream of tartar, one teaspoon of soda, half of lemon extract; mix and bake in an oven not too hot, to prevent the cake from rising before a crust is formed on the top.

GOLD CAKE.

Mrs. Wm.

Crosby, Grasshopper.

One cup butter, one of milk, two of sugar, of of eggs, two teaspoons cream of tartar, one of soda, nutmeg or vanilla.

We advise the use of Richards' Queen for making

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GOLD CAKE.

Mrs.

Jones.

One cup sugar, three-fourths cup butter, two cups flour, half-cup sweet milk, one and onehalf teaspoons yeast powder, yolks of eight DELICATE CAKE.

Mrs.

Strickland, Grasshopper.

two cups flour, half cup sweet milk, whites of four eggs, one teaspoon cream of tartar, half teaspoon soda.

KATIE, OR DELICATE CAKE. Mrs.

Whites of sixteen eggs whipped to a froth, one pound sugar, six ounces butter, twelve; or spices.

DELICATE CAKE.

Tisdale.

Whites of six eggs, one and one-half cups of sugar, two-thirds cup of butter, (butter and sugar rubbed together to a cream), two-thirds cup of sweet; milk, one teaspoon cream tartar, half teaspoon soda, two and one-half cups of flour, one pound of raisins stoned and chopped and laid in the middle of the cake. We advise the use of Richards 7 Queen Baking Powder,

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1 1 q.>» DELICATE CAKE. Mrs.

P. D.

Ridenour, Lawrence. milk, one and a cup corn starch stirred in the milk, whites of large teaspoon cream half of a small teaspoon soda. WHITE CAKE.

Mrs. James Allen. Whites of six eggs, four cups of flour, two cups of sugar, one cup of butter, one cup of milk, two teaspoons of yeast powder; WHITE CAKE.

Mrs.

Chapfn.

Two cups of sugar, half cup of butter, twothirds of a cup of one cup of one and two-thirds of w Thites of seven eggs, two whites extra for icing, one teaspoon yeast powder. WHITE CAKE— SUPERIOR. Mrs. T. Fenlon. of sixteen eggs, one pound one- pound sugar, three-fourths of a pouad of butter, one teaspoon soda, one and a half teaspoons cream tartar, one cup sour cream or beat the eggs to a stiff froth, and add When in haste you wish to make fight and white bread,

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the; beat both for at least twenty minutes; cream the butter, to which add the flour, and beat very put the cream tartar in the dry flour and the soda in the use lemon or almond extract as preferred.

CORN STARCH CAKE. Mrs.

L. T.

One and a half cups of pulverized half cup butter, half cup corn starch, half cup sweet milk, half teaspoon cream tartar, onefourth teaspoon soda, whites of four eggs, one cup flour.

CORN STARCH CAKE. Mrs, H. H.

Williams, Osawattomie. eggs, two cups cups flour, one cup corn starch, one cup sweet butter, one teaspoon cream tartar, half teaspoon soda; flavor with lemon or vanilla.

If you have not cream, use milk and one cup of butter. COCOANUT CAKE.

Mrs. S. F. Mather, Wy#ndotte. cup of cup of cup of sweet milk, one teaspoon one-half teaspoon (or two teaspoons baking powder, four eggs, We wish to impress upon all the necessity of using

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• the whites and yolks beaten separately, one grated cocoanut, (the white part.) Stir three of the grated cocoanut into the mixture, and bake in small tin pie plates, as for jelly cake. Frost each cake as it comes out of the oven, and sprinkle on some of the cocoanut, and lay the one upon the other, till all are used, sprinkling the top one, and the sides freely with the cocoanut. recipe will make a stack or twelve cakes—is nice, and looks beautifully, having the appearance of snow-flakes all over it.

COCOANUT CAKE. Nannie Swallow, Grasshopper. One cup butter, two cups sugar, one cup milk, whites of eight eggs, teaspoons baking powder. Frosting.—Whites of four eggs, beat and mix with powdered sugar until of the consistency of frosting.

Add Frost and with cocoanut. COCOANUT CAKE. One cup two three cups flour, one cup sweet milk, two teaof yeast powder, four eggs, flavor to as jelly icing and grated cocoanut between. Richards' Queen in making Biscuits, Cakes, Bread or Bolls,

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CREAM CAKES.

Mrs. Wm. H. White, Junction; stir in two-thirds cup of butter, and one ana a mixed cold, add five egg-, beaten with one-half teaDrop on tins and Inside.—Boil one pint milk; when boiling, stir in two eggs, beaten with a cup of sugar, and one cup of flour. After taking from the fire, add a small piece of butter and one teaspoon of vanilla.

Raise the top, of the cakes, when. baked, and put in the cream. CREAM CAKE.

sugar, four eggs, two cups one teaspoon baking powder, one teaspoon or two-thirds cup of boiling Water should be added last, and after it is thoroughly stirred in the cake should be placed in the oven as quickly as possible. Cream.—One pint sweet milk, three tableone one teaspoon lemon or vanilla, CREAM CAKES.

Mrs. H. M. Simpson, Lawrence. One one-half pound three-fourths pound flour, ten eggs; boil the The excellence of the above receipts can only be realized by

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in the it from the fire to Then add the eggs brv^akin^ the mixture one at a time. Stir them in very thoroughly, be sure not to beat them. Add a teaspoon soda dissolved in the same quantity Drop this in your pan, forming it with your spoon about the size of cream cakes. This will bake in fifteen The oven should be very hot.

Lift the cover, and with the following mixture: one cup flour, two sugar, four eggs, one pint milk, boil the and and in the it thickens.

thirty-four CHOCOLATE CAKE.

Mrs.

ZS. Worden, St.

Joseph.

One coffee cup of butter, two one cup sweet milk, three and a half cups of flour, the yolks of five eggs and whites of three, two teaspoons yeast powder, mixed thoroughly in flour.

Bake in two chocolate tins, and ice hot, with the of two eggs, one and a half cups powdered six tablespoons Dissolve the chocolate in the whites of the eggs, after they are beaten; then stir in the sugar. ding Pdehards 1 Queen; it makes hiscuit delicate and

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CHOCOLATE CAKE.

Kincaid.

butter, two cups sugar, four cups flour, one cup milk, five eggs,—taking three of the whites for the icing—two heaping teayeast powder.

ICING FOR SAME.

Three tablespoons chocolate, one and a sugar, whites of three eggs, one CHOCOLATE CAKE.

Mrs.

Brace.

Two cups sugar, a half cup butter, one cup milk, three eggs, three cups flour, three teabaking powder; mix thoroughly in the flour.

Bake in a quick oven, in four round tins, using two layers for each cake. One pint milk, one cup sugar, one egg, three flavor highly with Let the custard cook in boiling water until quite thick, and allow it to cool, but not get cold.

Spread it between the cakes as you take them from the One cup Baker's chocolate, one cup sugar, one cup cold water. Let the mixture stew to a wax-like consistency, stirring almost conAU of our leading Hotels of Kansas are now using

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stantly while on the Allow this to cool, and spread it over the top and sides place them in the oven for about a minute, to dry the chocolate. CHOCOCATE MARBLE CAKE. Mrs.

Eight eggs beaten separately and stiff; then take a half pound of butter, a half pound of crushed the whites of the eggs, with one pint sweet milk, and flour enough to make a stiff batter; two teaspoons baking powder. For the dark part of the cake, take the yolks, one and a half cups brown sugar, one a half cups milk, one cup butter, two spoons baking powder, and a half-pound chocolate shaved to a powder, and enough a The be warmed in.

Requires about one and a half hours brisk baking. This cake should be first covered with a frosting colored chocolate, which dry in the course of an hour by the use of tartaric acid; after which a white frost, flavored with lemon, should cover this. A very good cake is made, after the above recipe, by using chopped and spices instead of chocolate.

Bichards' Queen Baking Powder; it makes biscuit light.

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SPONGE CAKE.

powdered sugar, twelve eggs beaten separately; beat yolks and sugar together fifteen minutes; one lemon grated, threefourths of a pound of flour. Stir just enough to mix in the nicely.

WHITE SPONGE CAKE.

Mrs. Lu.

J. Winton, The whites of eleven eggs well beaten, one and a half tumblers sugar the eggs, one tumbler flour stirred very gently into this, one teaspoon cream tartar stirred in the flour, one bitter almonds.

SPONGE CAKE.

Shanklin, Lawrence. Three cups sugar, four cups flour, ten eggs, six teaspoons rose the and eggs together.

SOUTH BERWICK SPONGE CAKE. Mrs.

J. Williams.

Two cups pulverized sugar, two cups flour, a half cup cold water, three the whites beaten separately, two teaspoons baking powder.

Bake in a quick oven. You can only realize the excellence of the above receipts by

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SPONGE CAKE.

Mrs.

Geo. A. Banks, Lawrence. Five eggs, one tumbler sifted white sugar, one tumbler flour, two even teaspoons cream tartar, and a half teaspoon soda. the whites and yolks separately, pulverize the soda and cream tartar together and sift with the flour; add salt, and a teaspoon extract of Beat the mixture rapidly, and bake immediately.

Sponge cake should never be cut.

Mark the cake the size you wish the pieces, and break it.

VELVET SPONGE CAKE. Elizabeth F. Davies, Topeka.

Take four eggs, two coffee cups sugar, beat the eggs and sugar well together, two cups flour, two teaspoons cream tartar, one of soda, two-thirds of a cup boiling water, and lemon to flavor; add the water last. Pour into a pan, and place in a well heated oven. though apparently very thin, will come from the oven a most delightful cake. GRANDMA'S CALIFORNIA CAKE. Mrs.

Brace.

Beat up, with two coffee cups of sugar, the whites of six eggs, one cup rich sour cream, two coffee cups flour, two tablespoons melted butter, the grated rind of one lemon, juice of Using Pilchards 1 Queen Baking Powder and Ext. of Fruit.

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the lemon, and one teaspoon soda dissolved in water and stirred into the cake at the same California Gold Cake is made just like the preceding, only use yolks instead of whites.

MOTHER'S CAKE.

E. H.

Two and a cup butter, four eggs, one cup milk, five cups flour, two teaspoons baking powder, one teaspoon each of lemon and vanilla, one cup of raisins, one half cup candied orange peel and citron sliced, one cup almond meats, blanchec' and chopped.

JACKSON CAKE.

One pound butter, one and one-half pounds one and one pint milk (if sour, use one half teaspoon if sweet, two spoons baking powder), six eggs, one cup seeded raisins, two spoons cinnamon, one nutmeg. FAITH CAKE.

Mrs.

I. E. Eaton.

Two eggs, four tablespoons sugar, a piece of butter as as a walnut, a tablespoon Dissolve in as little water as possible; to roll out nicely.

Fry in to a nice brown.

No biscuit so delicate as that made with Richards 9 Queen,

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POUND CAKE.

Twelve eggs (leave out eight yolks), one sugar, one pound flour, three-fourths of a pound a vanilla; beat the a few minutes; add the and beat HICKORY NUT CAKE. cup flour, one cup six eggs, two teaspoons baking powder, one and a half pints hickory nut meats, chopped. *WHITE MOUNTAIN CAKE. Mrs.

Sears.

of to a two and a three-fourths cup sweet milk, two and a half teaspoons baking powder; beat butter and sugar to a cream, add of eggs, then lastly milk.

Divide in three equal parts, and bake. One cocoa nut, grated and mixed with the whites of two eggs, beaten to a froth and sweetened as for frosting; stir the cocoa nut into the eggs as little as possible, put together as jelly cake quite warm.

Use Richards' Queen for making light

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WHITE MOUNTAIN CAKE. Mrs.

Cruise. Wyandotte. flour, one pound sugar, a half six eggs beaten separate, one cup sweet milk, one teaspoon cream tartar, a soda, lemon.

in tins as FROSTING FOR One sheet of Coopers' isinglass dissolved in a small teacup of boiling water. pounds pulverized sugar. MOUNTAIN CAKE. Mrs. Burr Noble. Two eggs, one cup sugar, half cup butter, half cup sweet milk, two cups flour, two teaspoons baking powder. CUP CAKE.

Mrs. Annie K. Towns end, Five eggs, three butter, one goblet sweet milk, one flour, one teaspoon soda, two teaspoons cream one Mix as in all cakes, sifting the cream tartar with the LOAF CAKE.

Mrs.

Boiler. Junction One.ard, three-fourths of a pound of suWe advise the use of Richards Queen Baking Powder v:hen

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gar, half pound stoned, one nutmeg, milk, two eggs, half teaspoon soda, half teacup Mix at noon, and put in half the sugar and shortening then, adding the rest at bedtime. Mix as follows: rub the shortening very fine in the flour, add the sugar, then the yeast, then half the milk (hot in winter and blood warm in summer), then the eggs well beaten and rest In the morning add soda, spice and let it in tins an hour before GRAHAM CAKE Mrs. Byron Judd, Wyandotte. Steamed or Baked,—One cup cream, one cup egg, one-third cup cup of raisins.

If the and milk are sour, use soda sufficient to sweeten; if one of flour to make it about as stiff as cup cake. FEATHER CAKE.

Mrs. Sidney Smith and Mrs. Sleeper. Half cup butter, three cups flour, two cups sugar, one cup milk, three eggs, one teaspoon two a grated lemon.

In haste you wish to make delicate light and white bread,

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ALMOND CAKE.

Mrs. J. C. Horton, Lawrence. butter, two cups sugar, one cup milk, four cups flour, whites of ten eggs, one soda, two tartar, almond extract to flavor it.

UNION CAKE.

Mrs. Sterling, Chatham, Canada. One cup butter, two cups pulverized sugar, one cup sweet milk, three cups flour, one-half cup corn starch, one-half teaspoon one teaspoon cream two teaspoons of lemon extract. ONE-EGG CAKE— GOOD.

Mrs. M. S. Beers, Rossville. One cup butter, one and a half cups sugar, flour, one egg, one cup milk, one teaspoon soda, one cup of chopped fine.

JENNY LIND CAKE— SPLENDID. Mrs. M. S. Beers, Rossville. Two cups of sugar, one of butter, one of milk, four of flour, three teaspoons of baking powder, whites of twelve eggs. receipt doubled makes a most beautiful white cake, which cannot be outdone for festivals, picnics, &c, where large cakes are desirable. I have never had a failure with it.

We wish to impress upon all the neccessity of using

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RICH TEA CAKE.

Mrs. J. H. Foster.

pound of one and one-fourth pound six one teaone enough to Stir the butter and sugar ta a cream, add beaten eggs, stir together, then add vinegar and and cut with a cake cutter. BUTTER-MILK CAKE.

Mrs. J. B. Lamber.

Two cups of sugar, one-half cup of butter, two cups of new butter-milk, of one of soda, very full, two cups of raisins, spices to your taste. HARRISON CAKE.

Mrs. Win. Floyd, St. Joseph, Mo. of sugar, one cup of molasses, one cup of one cup of one pound of raisins, three eggs, two of baking powder, and spices of all kinds. BREAD CAKE, OR FRENCH LOAF. Mrs. A. Lake.

of bread sponge, two cups of white sugar, one cup butter, three eggs, one nutmeg, one teaspoon soda; rub butter, sugar Richards' Queen in making biscuit, cakes, bread or rolls.

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and arid lastly add sponge and fruit; add enough flour to make as stiff as common cake.

SNAILS HOUSE CAKE.

Mrs. Dr. Westerborg, Moeller.

One and one-half pounds flour, one pound sugar, three fourths pound butter, eight eggs, three tablespoons good yeast, half pound of currants, sweet almonds, Take half of flour, half of butter, the eggs; mix well together, add the yeast; it has risen, add remainder of flour and out and cut into two inch strips; butter these strips; lay on them the fruit and sugar and roll each strip lay close together in pans on flat sides; raise again, then bake quickly in hot oven. BRIDES' CAKE.

Mrs. Hunting.

of butter, two of sugar, two and one-half of sifted flour, juice or grated peel of one lemon, one teaspoon of cream tartar, onehalf teaspoon of soda, (both rubbed the flour), half cup of sweet milk, the whites of eight eggs beaten to a froth; rub the and sugar to a cream, then add the lemon, the flour, then the lastly the The excellence of the above receipts can only be realized by

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BRIDES Mrs.

J. A.

Bulien.

Whites of sixteen eggs, one pound sugar, twelve ounces flour, eight ounces butter; mix butter well together, beat the egg and add with the flavor with cake may be made at the same time with fruit cake, and then reserve some of it and drop two teaspoons of the fruit cake into a cake pan and one teaspoon of the brides' it make excellent and pretty looking cake to slice. SAND CAKES.

Mrs.

E. Hunt.

Half pound of butter, half pound of sugar, whites of two eggs, enough flour to roil out; blanch two pounds of almonds and put them on the top of cakes; mix some sugar aftd in a dredging box and just before taking out of the oven shake some on the top of them; put them back to brown. SAND TARTS, (VERY RICH.) Mrs. N.

C. McFarlane, Topeka. One pound flour, one of sugar, three-fourths pound of butter, the yolks of two and white of one egg; cream the butter and sugar, add the eggs, then the flour, making a rich, soft Using Richards' Qneen, it makes biscuit delicate and light.

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dough; roll very thin and cut; moisten over the top with the remaining white, cover with fine white sugar and cinnamon mixed; have ready one-half pound blanched almonds, splitthe kernels and lay one or two on the top of each cake; bake in a quick oven;, they will be quite at first and should be laid in a sieve to cool.

They are difficult to make in the summer, but are a delicious cake with coffee.

SPICE CAKE.

Hall.

butter, two molasses, four cups flour, six eggs, one tablespoon cinnamon, one tablespoon cloves, one one half of a nutmeg, one cup sour miik, one teaspoon soda, one pound raisins. SPICE CAKE.

Mrs.

SutlirY. Lawrence.

One cup butter, two cups brown sugar, onecup molasses, one cup flour, yolks of eight eggs and one whole egg, cinnamon, allspice and cloves each one tableThis amount of ingredients will make three medium sized cakes, baked in a marbleized way; or for a variety of cake to be made at once for an evening company at tea, make All of our leading Hotels of Kansas are now using

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in this way each cake, then bake one a white cake, one a spice cake (or breakfast cake), and take the rest of each kind and bake in a rnarbleized cake.

In this way you beautiful cakes with less trouble than when made frost MINNIE'S DELIGHT.

Beers, Rossville.

butter, six eggs, one cup sweet milk, three teaspoons baking powder; bake like jelly cake, and spread between the cakes a frosting made of the whites of four eggs, made flavored with lemon or chocolate; either are most excellent LEMON PASTE CAKE.

Mrs. Alvin Woodworth.

sugar, three-fourths of a cup of butter, three-fourths of a cup of sweet milk, three eggs, flour, two teaspoons yeast powder.

LEMON PASTE.

of a cup of water, one lemon.

Dissolve sugar in water, then throw in grated lemon and let it come to a boil, and put in two tablespoons of corn Richards 1 Queen Baking Powder makes Biscuit very light,

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starch mixed a little cold let it of the consistency of the cake in layers, and put the paste between.

ORANGE CAKE.

Mrs. Sam.

of and whites of four eggs, a piece of butter the size of a walnut, two cups one of and of one orange, three cups flour, two teaspoons baking powder, FOR THE MIDDLE. of one egg beaten to a stiff froth, juice and of one lemon, add powdered sugar, and bake in separate layers, as for jelly BUCKEYE CAKE.

Mrs. T.

Bayless, Binghampton, New York. One cup butter, three cups sugar, six eggs, one cup sweet milk, four cups flour, one and a half teaspoons yeast powder; bake in four or six round For spreading between the cakes make a jelly of the grated rind and juice of a lemon with a cup of sugar and one egg; stir thick as jelly and spread between Oranges may be used. The excellence, of the above recipes can only be realized by

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Mrs. Spencer and Mrs. O. B. Gunn. One cup butter, three eggs, two cups sugar, two teaspoons in two; to make a stiff paste.

Mrs. K. A. Warner.

Four eggs, one cup butter, two cups sugar, one teaspoon soda, one half cup sour milk. GINGER COOKIES.

Mrs. R.

J. Brown.

One cup of one cup of molasses, one tablespoon of butter, one tablespoon of ginger, one tablespoon of cinnamon, one teaspoon of soda, dissolved in three tablespoons of hot water; roll thin, and bake quickly. Using Richards' Queen; it makes Biscuit delicate and light

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COOKIES— NICE.

Mrs.

Sidney Smith.

Two cups sugar, one teaspoon soda, threefourths cup butter, one-half cup milk GINGER COOKIES.

E. Cracklin, Lawrence, Kansas. One teacup of sugar, one of molasses, one of butter, one egg, one tablespoon of ginger, one of vinegar, one of dissolved in one third of a cup of milk or water.

Flour to roll very thin. SPONGE CAKE ROLL.

Belle Weaver, Four eggs, one coffee cup of sugar, one of flour (heaped up), two teaspoons bading powder.

Beat the yolks and whites of the eggs sift both the sugar and flour; add a tablespoon of sweet milk to the sugar before beating in the eggs; stir well.

Bake in a narrow, shallow pan; while warm spread with jelly or icing, and ROLL JELLY CAKE.

Mrs. Has Clark.

eggs, one cup of sugar, one cup of one if too You can only realize the excellence of the above recipes by

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thick, thin with sweet milk; bake in dripping pan; when hot, spread with jelly and JELLY CAKE.

Mrs.

Two of two teaone cups of flour, one cup of butter, one cup of sweet milk.

JELLY CAKE.

Mrs.

G. H. Embry, Ottawa.

eggs, one and one half cups of sugar, beat together; one cup of sweet cream, one and one half teaspoons of yeast pow Tder, mixed in two cups of flour; the dough wants to be about the consistence of batter cakes:

flavor with lemon. Four tablespoons is plenty to put on a tin.

Bake immediately in moderate makes six layers.

Any kind of jelly will do. RIBBON CAKE.

Carrie K. Lum.

One and one half cups of sugar, one cup of one half cup of milk, one soda, one teaspoon tartar, two cups half of this in two layers, and to that remaining, add Using Richards? Queen Baking Powder and Ext. of Fruit.

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I42„ one half cup molasses, one cup flour, and a.

Fruit and to Put together with jelly, the dark in the middle, and the white each side. GINGER COOKIES.

Mrs.

S. Wright, Blue Rapids. Two teacups one lard and one of warm water, one tablespoon of one of and salt.

THEO'S COOKIES.

Two molasses, two one cup of butter, one egg, and roll very soft. GINGER SNAPS.

Mrs. H. M. Simpson, Lawrence. One cup molasses, half cup butter and lard mixed, half cup sugar, half cup warm water, two one soda, one tablespoon ginger; flour to roll.

GINGER SNAPS, Mrs.

E. Jones.

Two teacups brown sugar, one of shortening, one of then add one teaspoon yeast powder, and salt; when partly cool add enough flour to knead and roll out thin. In order to have them crisp they must be kept in an airy place, 2s To Biscuit so delicate as that mo.de with Pilchards' 1 Queen^

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LEMON SNAPS. S.

Beers, Rossville, One cup two-thirds cup of butter, two half teaspoon of soda dissolved in two teaspoons hot water, one teaspoon lemon, stiff enough to roll thin.

JUMBLES.

Mrs.

G. H. Embry, Ottawa.

Tw to eggs beat light, one cup of sugar, one beat all together; one cup of sour milk with one even teaspoon in it, it foams; a to out, the top COCOA NUT JUMBLES. Mrs.

One large cocoa nut grated, whites of five eggs and yolks of three, and mix with lemon; mix grated cocoa nut with portion of flour, roll lightly, cut rings with a tumbler, the edge of which is floured, and butter the pans, sift loaf sugar over the cakes, bake in quick they begin to brown they are done. CRULLERS.

Mrs. Jacob Barlow, Blue Rapids. buttermilk, one half cup butter or lard, three eggs, a salt, one cup of sugar, one teaspoon soda, nutmeg. We advise the use of Richards' Queen for making

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CRULLERS.

Mrs. Byron Judd, Wyandotte. of lard or butter, six tablespoons of sugar, flour enough to roll nicely, and cook like dough nuts; cut in any shape desired. CRULLERS.

R. Weaver.

One cup of sugar, the size of an egg, one cup milk, two of baking powder. into a soft dough, working as slightly as possible.

out and cut shapes.

Fry in hot CRULLERS.

Mrs.

S. Wright, Blue Rapids. of sugar, two of sweet milk, and two eggs. Mix Roll thin, and iry in hot lard. VANITIES.

Burrell.

Beat three eggs, put in a salt, add flour until thick. Roil out as thin as a knife blade, and fry in hot Serve with powdered sugar. We advise the use of Richards* Queen Baking Powder \

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LOVE-KNOTS.

Mrs.

Mather, Wyandotte.

Five tablespoons white sugar, three eggs, the size of a butternut, one half teaspoon saleratus, dissolved in two tablespoons milk, flour at your discretion, roll thin, cut in small strips, tie in fancy knots, fry in DOUGHNUTS.

Mrs.

E. K. Morgan.

One cup sweet milk, one cup of sugar, one half cup of butter, two eggs, three cups flour, two spoons baking powder. Ground cinnamon or spice to taste. GOOD RECIPE FOR DOUGHNUTS. Miss S.

P. Ladd, Wyandotte.

One and a half cups sugar, one and a half cups sour or buttermilk, two eggs, a half cup lard, one large teaspoon yeast powder, soda sufficient to sweeten the milk, flour to incorporate the whole, to properly, spice or not to suit the taste. If they are put away warm in a tin cake box they will keep a DOUGHNUTS.

Mrs.

E. A. Griswold.

Five cups light dough, two cups sugar, one cup butter, two eggs.

When in haste you wish to make light and white bread.

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FRIED CAKES.

Two quarts of flour, heaping full, one pint coffee cup tablespoons cinnamon, two teaspoons baking powder, very full, lard the size of a hen's egg. Rub the sugar, cinnamon and baking powder thoroughly through the beating the eggs well, mix with the milk and pour into the flour; mix thoroughly, and roll out sheets inch thick; cut any shape, and fry in he t lard.

DOUGHNUTS.

Mrs.

Keith, White Cloud. One pint sour milk or buttermilk, one half teaspoon soda, two cups sugar. Do not make the dough Flavor with nutmeg. NICE DOUGHNUTS.

One two powder, one egg, one cup sugar, tablespoon; mix with sweet milk or water, a little salt.

GRAHAM NUT CAKES. Mrs.

Root, Wyandotte.

One teacup sugar, one teacup sweet one teaspoon soda, with flour stiff enough to We wish to impress upon all the necessity of using

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Cut with a round cookie cutter, with a hole in the center of the cake. Palatable and wholesome.

GINGER POUND CAKE. Mrs. T. Fenlon.

quarter-pound sugar, six eggs, two teaspoons cinnamon, two one pint New Orleans molasses, half cup sweet milk, half a nutmegs one tablespoon soda, beaten into the molasses until creamed, then add the beat eggs very light, and add alternately with the milk and paper square pans and bake in a moderately heated oven.

HARD GINGERBREAD. Mrs. Denison, Wyandotte. One cup sugar, piece of butter, the size of an egg, just enough to roll well; roll thin; cut in squares,, bake in a quick oven. GINGER BREAD.

Mrs. Nerval Marchand, Caddo, Ind. Ter. One cup of molasses, one and a half of one-third of melted one egg, Richards' Queen in making biscuits, cakes, bread or rolls.

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one teaspoon of salt, one tablespoon of ginger, three cups of flour, one and a half teaspoons of baking powder. GINGER BREAD. Mrs. L. G. Terry. One cup molasses, one egg, one cup warm water, one cup two-thirds cup of butter; make a thick batter; one tablespoon ginger, one teaspoon soda. SOFT GINGER CAKE. Mrs. Bailey, Kansas City. molasses, one of brown one of flour, one in half a cup of sour three tablespoons ginger, three eggs. DROP GINGER CAKE. Mrs.

I. E. Eaton. a of six one quart of molasses, one cup of of of ginger, three of cinnamon, one pint of boiling water, flour enough to make the as as pound dough.

Drop in pans and bake in a quick oven. The excellence of the above recipes can only be realized by

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All human history attests That happiness for man — the hungry sinner— Since Eve ate apples, must depend on [Byron.

RICH PUFF PASTE. Mrs.

Catlin.

Allow one pound of shortening to a heaping quart of flour, viz: half a pound of butter and half a pound of lard; season with a of salt; mix half the flour with a quarter of the shortening, and enough cold water (let it be ice water in summer) to make it just stiff enough to bear rolling out with a well floured rolling-pin, and with a knife cover the dough with bits of butter and lard alternately; then with a dredge box sprinkle thickly double and out Again stud the dough with bits of butter and lard, sprinkle with flour, etc., until the proportions allowed of all are exhausted.

A low temperature is suited for success in the art of pastry-making. Good pastry should be white, light and flaky, which result can only be secured by a careful attention to each step Using B.icnards' Queen; it makes biscuit delicate and light.

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of the process, by light handling, and baking in a moderately heated The rolling out should be repeated seven times, if the paste is wished very nice. RICH PIE CRUST.

Mrs. John C. Douglass.

Four cups flour, two cups shortening (one of butter and one of lard), one cup Put all into a tray, and chop till ready to roll. RICH PASTRY.

Mrs. Byron Judd, Wyandotte. One tablespoon of sugar, the white of one egg, and a cup of lard, beaten together until creamy; one or two tablespoons ice water, a and to The above is specially suitable for tart crusts.

PIE CRUST.

Mrs.

Dr.

Grafton, Wyandotte, and others.

For each pie take medium-sized teacup of sifted flour, one heaping tablespoon lard, and about a quarter of a teaspoon salt; mix the but slightly through the flour, and use the coldest water to be had. Much depends upon the manner of mixing pie crust.

Put it together with as little kneading as possible, and do not have it too stiff or too wet.

A more delicate is given by All of our leading Hotels of Kansas are now using

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having the shortening half butter.

Bear on but lightly while rolling it.

Marble is said to be the best to roll it on.

SUET PASTE.

Mrs.

Nelles.

One-third suet, two-thirds flour, a little salt; mix pretty stiff with Very nice for apple or fruit dumplings. MINCE MEAT.

Mrs.

L. Johnson.

A beef's heart a suet chopped fine, three pounds minced apples, two pounds seeded and partly chopped, two pounds currants, a quarter of a pound citron, four nutmegs, a tablespoon each of cloves and cinnamon, the gravy in which the heart was boiled and sweet cider to taste. Mix the ingredients, and boil well together; seal up in glass quart jars, and a year.

MINCE PIE.

Mrs.

Catlin.

To six pounds meat, one peck apples, eight two of cloves, and two of allspice, six nutmegs, one and a half pints cider; sweeten and to Richards' Queen Baking Powder; it makes biscuit light.

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MINCE PIES.

M. Morrow, Lawrence. Four pounds meat boiled and chopped veryfine, nine pounds chopped apples, five pounds cider, one quart molasses;: mix the cider and molasses together, add five teaspoons ground cloves, ten teaspoons cinnamon, five teaspoons mace, one teaspoon of the liquor in which was boiled; mix all together, and boil the are cooked.

making into pies, add raisins and a little sourcider or vinegar to suit the also, small pieces of butter. MINCE PIES.

Mrs. T. A.

Cutts.

Take two and a half pounds meat boiled and chopped, seven pounds chopped if mild, half pound suet, one pound currants, pints of cider, one sugar, four teaspoons salt, two and a half tablespoons cinnamon, two tablespoons cloves, two one nutmeg.

Add the liquor the meat was boiled in, well strained.

Mix the above and scald in porcelain kettle, covering tightly for winter use.

Add raisins and cider, or water if the pies need. We advise you to use Richards' Queen Baking Powder

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MINCE MEAT— SPLENDID. R.

Two beef tongues, two pounds of beef, one pound of beef suet, four nutmegs, two ounces of cinnamon, one ounce of mace, one spoon powdered cloves, three pounds of currants, three pounds of raisins, one pound of the and of lemons, two pounds of sugar, three of cider, one of liquor in which is MOCK MINCE PIES.

Gardner.

Three crackers rolled fine, three eggs well beaten, one cup butter, one cup brown sugar, one cup molasses, one teaspoon all kinds of spices, one cup raisins, chopped a little, one third cup two thirds cup cider, Add if you like citron and currants. is sufficient for three pies. MOCK MINCE PIE.

Mrs. M. A. Da Lee, Lawrence. One cup cracker crumbs, soaked in one cup water, one cup vinegar, one cup one cup molasses, one cup raisins, stoned, one cup currants, one teaspoon cloves, one teaspoon cinnamon, one half nutmeg will make three pies.

In the above recipes, ij you wish to realize their excellence*

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MOCK MINCE PIES. Mrs.

L. A.

Lord.

Two eggs, two crackers, one half cup vinegar, one teaspoon all kinds of spice, one cup molasses, one cup hot water, currants and raisins. GRATED APPLE PIE. Mrs. M. A. Da Lee.

Three grated apples, two eggs, one lemon grated, sugar to taste, and or water to the consistence of squash pie. CUSTARD, OR MARLBORO PIE.

Mrs. T. A. Cutis, Mrs. W. C. L. and others. juicy, tart stew and rub a cullender; to one pint of apples add three eggs well one tablespoon of butter, one-half or less of nutmeg, sugar to pie plate with good pastry, of the above custard and bake well on PIE.

Mrs. N.

McFarland, Topeka. Half cup of butter, two of sugar creamed together, one or milk, four eggs; beat the yolks thoroughly, add to the butter Use Richards' Queen Baking Powder in place of Cream Tar-

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and sugar, then the flavor with vanilla, last of all in the whites beaten to a PIE.

Mrs.

Bartlett, Wyandotte. eggs, one cup of flour, one-third cup of water, one teaspoon of baking powder; beat the whites and yolks separate, mix all and in rather a quick tin pie plates.

Any essence you please.

For the the yolks of two eggs, a coffee cup of milk, half a cup of sugar, and a large spoon of flour; mix and cook in a tin basin set in a of boiling water, stir it ens, then with a thin bladed knife split the loaves of put half the cream on the lower part of each, put on the top; beat the whites of the tw ro eggs to a stiff froth, put in a little sugar, lay it lightly on top, and brown slightly in the oven. PIE.

Mrs.

J. N. Lee. One cup sugar, one and one-half of flour, eggs, two tablespoons sweet milk, one a of soda; bake in jelly cake if you have if not, in pie For the cream: tar and Soda, Sour Milk and Soda, or other Baking Powder,

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one pint boiling milk, half cup of sugar, half cup of flour, two eggs; stir together the flour and sugar, then add the eggs, beat well and gradually into the boiling milk and allow to continue boiling two or three minutes, stirring constantly; remove and flavor with a teaspoon of vanilla or lemon essence, and spread between the cakes. PIE.

Mrs.

E. M. Donovan, St.

Joseph, Mo.

Six eggs, two cups sugar, two cups one rubbed in the in split and spread the cream between them. This quantity makes three pies. CREAM FOR THE PIE. One pint of milk, one cup sugar, twc eggs, eggs, sugar and together, and pour the milk when boiling.

Season with with vanilla or lemon. PIE.

Mrs.

E. Jones.

Half cup sweet milk, one cup sugar, twa egg, one and a half teaspoons yeast powder, two scant teacups flour, This makes two loaves. CORN STARCH FOR THE ABOVE. Three even tablespoons corn starch, three All leading Hotels in Kansas are using Richards' Queen*

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large tablespoons sugar, one pint milk, butter the egg, salt, vanilla Split the loaves while warm; add the custard when all are Frost the top with the whites of two eggs and sugar; then brown in the oven. PIE.

Mrs. Norval Marchand, Caddo, Indian Ter.

One pint milk, three eggs well beaten, half cup sugar, one teaspoon Line your plate pastry, pour in the custard and bake immediately.

CUSTARD PIES WITHOUT MILK. Mrs.

C. H. Crane, Osawattomie. Beat together four eggs, four large spoons sugar, one small spoon flour, one of butter, a pinch of to Add water enough to a pie pan; bake immediately in one crust. CHESS PIES.

Mrs, N. Word en, The yolks of seven eggs, two cups powdered white sugar, one cup butter, one-fourth teaspoon of ex. bitter almond. Frost with the w hites of seven eggs, one cup sugar, and half teaspoon of ex. lemon. Stir the to a cream, then add the yolks well flavor; then all together thorBaking Powder, as articles made with this are very delicate

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oughly, and spread over the pastry and bake* When done, cool a few seconds, then spread over the frosting and set in and brown slightly.

This quantity is for three pies.

COCOANUT PIE.

Mrs. H. A. Gardner.

Grate one cocoanut, eggs, two cups of butter, enough milk for two mix and to a; add the other ingredients. PIE.

Mrs. J. C. Horton, Lawrence. One (two pies,) four eggs well beaten, one coffee cup of sugar, two cups of COCOANUT PIE.

Mrs. C. H. Crane, Osawattomie. To a common custard, add one and a half cups grated cocoanut. COCOANUT PIE.

Cut off the brown part, grate the white and mix with set on the fire, and boil ten To a pound of grated cocoanut, allow a quart of milk, eight eggs, a cracker pounded fine, two spoons melted butter, one nutmeg; the eggs and sugar should be beaten When you have Company, and wish elegant Cake, use

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together to a froth. Put them the milk and cocoanut; (which must first cook); add cracker and nutmeg; bake as soon as put in pie pans.

PIE.

Mrs. Helen M. Dwight, Quincy, Ills.

sugar, one -half cup twothirds cup sweet cream or milk; the butter, sugar and yolks of eggs together light; then add the juice and grated rind of two large or three small lemons; in ' the milk—lastly the; bake in a rich crust same as pie.

The above sufficient for two pies. Particularly nice—we think too rich for a dyspeptic woman.

k LEMON PIE.

Mrs. Has Clark, Fort Scott. One lemon, cup one of sweet milk; grate the outside of the inside coating, add to that the yolks of the eggs, beat awhile, then add the sugar, then squeeze the in; when ready to put the paste, add one tablespoon of corn starch, and one cup of sweet milk; when baked a frosting made of the whites of four eggs. Richards' Queen, as it mokes Cake very Delicate and Light,

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l6o Mrs. A. Graff, Fort Scott. Grate the of one lemon to the white lining, with this mix the yolks of four eggs, one cup one heaping teaspoon of corn starch, beat thoroughly; when ready to put inside of past, add one cup after taking from the oven, add frosting made from the whites of four eggs. MY LEMON PIE.

M. Kingman, Topeka. Stir two tablespoons corn meal, wet in cold water, into one pint of boiling water, let it boil ten occasionally; when done, set it off and the gruel one teacup sugar, and two large tablespoons of and the mixture is cool, stir them in with the juice and grated rind of one lemon. By substituting spices and a few spoons of molasses, and a of ginger, you have a mock pumpkin pie which is quite palatable.

Bake until they puff up. This amount will make two good sized pies. Mrs.

S. Duncan, Lawrence. One apple chopped fine, one egg, one lemon, one cup sugar, half cup water. Use Richards 1 Queen Baking Powder; it makes biscuit light

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Mrs.

Stout, Wyandotte. and of one lemon, one -cup cracker, one cup milk.

Katie S. Morrow, Lawrence, Kansas. Grate the rind of one lemon, add the juice, two cups of water, one cup of sugar, yolks half cup 'flour; the is cooked, then pour into a pie tin lined paste, and the two that were left, beat to a froth, add a sugar, and spread the top of the pie when baked.

Put back the until the frosting is slightly browned. Mrs. L. T. S. One cup of water, one cup of sugar, one lemon, six small crackers, rolled, three eggs. LEMON TART FILLING. J.

Angell.

Two lemons, two cups egg, grate the rind of lemons, chop the pulp very the eggs, then add sugar and lemon; mix well, slightly, stirring all the Can be kept some time in cool weather.

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LEMON TART FILLING. Mrs.

Hastings.

To one lemon, the grated rind, pulp and juice, add one cup of white sugar, four eggs r one tablespoon of butter; all put in tin pail and place in boiling water, stir five minutes, put in tarts. A nice dish of tarts for the tea table can be made of scraps of pie are wasted:

Roll out thin, cut with a small biscuit cutter, arrange on a plate, and place a teaspoon of jelly on each one just before tea time, A.

Burrell.

One lemon, coffee cup of sugar, two tablespoons of corn starch, add a little water, mix well together, make rich paste. $S PIE.

The yolks of four eggs beaten, with seven one lemon and the mix all together, make the crust as for other pies; when done, beat the whites with one tablespoon of sugar, lay over the pie, return it to oven till the pie becomes a light brown. WASHINGTON PIE.

Mrs.

E. Cushman.

eggs, two cups flour, one of sugar,

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one teaspoon cream tartar, half teaspoon soda dissolved in two tablespoons milk, two tablefor inside:

One egg, half cup of sugar, one-third cup of flour, half pint stir the ingredients together and set the a of boiling water, and let it remain until consistency of custard, stirring all the time. CREAM PUFFS.

Carrie K. Lum.

For shells: One pint boiling water, melt in it one-fourth pound of butter and one-fourth of lard— stir.

boiling put in three-fourths of a pound of flour; boil until a thick paste; when add ten eggs and a salt, drop on a tin and bake twenty-five cool open and fill with cream, CREAM FOR PUFFS !

One quart of milk, four eggs, three-fourths of a pound of sugar, four tablespoons of corn extract of vanilla to If made, right, they are very good. CRACKER PIE.

Smith, Hutchinson.

Three soda crackers broken fine, two teacups boiling water, one teaspoon tartaric acid, one heaping cup of sugar, a small lump of butter, season with nutmeg or any spice you

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choose.

This will make two dinner pies of ordinary size. Paste, the same as for apple pie.

TART PIES.

Mrs.

E. Jones.

For two pies, use three-fourths cup of molasses, one of brown sugar, one of hot water, half one of vinegar, half one of butter, two soda or three butter crackers rolled, spice and these together, then add two eggs and two tablespoons flour smoothly rubbed. RHUBARB PIE. Mrs.

J. H.

Foster.

Stew your rhubarb and strain through a sieve, to taste, and add one beaten egg for each pie. No upper crust. SUGAR PIE.

Mrs.

J. H.

Foster.

Line a pie pan with paste; take a piece of butter not quite as as an egg, cut into pieces and lay on the paste; of a cup of two small tablespoons of flour, strew over the sugar and mix in well; pour sufficient water so that when the mixed and is thoroughly wet, (not dissolved), there will still remain a little water not absorbed, say about two or three

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grate and Though apparently simple, this makes an pie, always dearly loved by children, and is easily made when fruits are scarce.

PEACH PIE.

Fanny.

a pudding pared peaches,, stones left in, sweeten to taste, add little water and cover with a puff paste. Delicious.

SILVER PIE. Mrs.

B. McKim, Lawrence. One large potato grated, one lemon, one egg, of one of the whites of three eggs, one cup of sugar for the top.

SWEET POTATO PIE.

Mrs.

Cobb, Wyandotte. One pound mealy sweet potatoes, (fine yellow ones of fourths cup of white sugar, one tablespoon cinnamon, one teaspoon nutmeg, four eggs, and one lemon, juice and Parboil the potatoes and grate when the add the yolks, spice and lemon; the potatoes in by degrees all is light, and stir in the whites. Bake in dishes lined with paste, the eggs and two tablespoons of sugar beaten to a

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SWEET POTATO PIE.

S. H.

Coffin.

Steam or boil six potatoes until done, pare them and slice; make paste as for any other pies, and put one layer of slices on crust; add butter and two spoons of sugar, spice or nutmeg if desired; put on another layer of slices, add butter and sugar as before; put top crust on, fill with water, taking care to have edges pressed together to prevent escape of juices; bake in quick oven. IRISH POTATO PIE.

Mrs. Gephart, Grasshopper. eight eggs, beaten together, one-half pound potato thoroughly, press through a cullender, add three pints milk, two nutmegs, two sticks of cinnamon, peel of one lemon; prepared as for lemon pie.

This makes nine pies. PIE.

Mrs. G. D. Farr.

Eight eggs, one quart of milk, one pint of cooked to RAISIN PIE.

Mrs. Garrett.

of raisins seeded and chopped of one; the in one pint of

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tender, then skim it out; pour the same water over the raisins; grate the lemon, and add; bake with an upper crust. PUMPKIN PIE. Mrs. T. L. Johnson. Three-fourths of a cup of white sugar, halfcup of milk, two eggs, two or three spoons of stewed pumpkin. Mix well together the sugar, yolks of eggs, and pumpkin; then the of eggs lastly the Flavor with cinnamon, nutmeg or FRESH CHERRY PIE.

Stone two of ripe, cherries, and add a:

line a deep pudding paste, pour in the cherries, cover and bake. POTATO CUSTARD. Mrs. Garreit. One pint of potatoes, cooked and mashed smoothly, and add: one cup of one of to make two pies. CHERRY COBBLER. Mrs. M. Kingman, Topeka. of flour, rub in one teaspoon of baking powder, and one tablespoon heap-

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frig full of butter, and half teaspoon salt; mix: with cold water to the consistency of biscuit dough; out a piece, and line the sides of your pan, which be inches deep. Have your cherries stewed and hot; into the pan, filling it about full; have plenty of juice. Roll out a round piece of dough, and cover the top a quarter inch thick; cut gashes for the escape of the juice, and bake quickly. " lie criticised your wine, and analyzed your meat, Yet on plain pudding deigned at home to eat. —Pope. *' We'll have flesh for holidays, fish for fasting days, and/ moreo'er puddings and flap-jacks." —Shakspeare. PLUM PUDDING. Mrs.

Allen.

One and one-half pounds stoned chopped fine, one and one-half pounds currants washed and dried, quarter pound of cut fine, one and one-half pounds of"

beef suet chopped fine, ten eggs well beaten^

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of one teaspoon one of salt, one pound of soda crackers beat Mix your eggs and milk, then a large share of the crackers, then the suet, raisins, currants, citron, If the mixture is not thick enough from the swelling of the crackers, add a little at a time it is as as stiff hominy; have your bag well scalded in boiling water, floured thickly, and laid in a large pan; put in the mixture, gather the bag tightly and tie with a strong string; you need not allow much room for the pudding to swell; put in a pot of boiling water and boil two and one-half hours; it is a good plan to put an old plate in the bottom of the pot. Use a sauce of water, butter and sugar, with nutmeg; rub a teaspoon of arrow-root or flour in the sugar. PLUM PUDDING.

Mrs.

Garrett.

One cup of beef suet chopped very fine, one of sugar, one of fine crumbs, one of seeded, one of currants, half one of one eggs, two tablespoons of cream of tartar, one a stiff batter; steam two hours.

PLUM PUDDING.

E. Whitmore.

Two cups of suet, four cups bread crumbs, four eggs, one teaspoon ginger, half cup of

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1 7o flour, one pound raisins, one pound currants, mixed with one pint of milk, half cup sugar and spice to taste; steam four hours. SUET PUDDING.

Mrs.

G. A. Eddy.

One cup of molasses, one of raisins, one of milk, four of flour, three-quarters of a pound of beef suet, one teaspoon of soda, two eggs, a little salt, one teaspoon of cinnamon; boil three hours.

SAUCE FOR ABOVE.

One pint of boiling water thickened with previously mixed a liberal piece of butter, salt; sweeten and flav; boil a few minutes.

HALF-PAY PUDDING.

Mrs.

Four ounces each of the following ingredients: Suet, flour, currants, raisins and bread crumbs, two tablespoons of molasses, a pint of sweet milk; all of which must be well mixed and boiled in a mould for three hours. Eat with cream sauce.

SPICE PUDDING.

Mrs. Mary H. Wolcott, Wyandotte. One cup of raisins, one of currants, one of suet chopped fine, one of molasses, three of flour, one glass sour milk with one teaspoon

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soda and one of cream tartar, one tablespoon allspice, one teaspoon cloves; put in a bag and tie tightly and boil four hours. Eat with SUET PUDDING. Mrs.

Terry.

suet, two one-half pound of currants, two one cup Steam in a mould. BLACK PUDDING. Mrs.

I. Young.

One cup of molasses, one of chopped suet, one of raisins, one of sour milk, one teaspoon of soda, one of cinnamon, or any spice a stiff batter, grease a tin mould, and boil three or four hours. To be eaten with lemon sauce. BLACK PUDDING. Mrs. J. R. Cravens, Kansas City. one cup two-thirds cup brown one cup two BLACK PUDDING. C. S, Rogers, Grasshopper Falls. One cup sour milk, one of molasses, one of raisins, one tablespoon soda, flour enough to thicken; steam three hours.

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THE QUEEN OF PUDDINGS. Miss Rice, Mrs. H. M. Hoffman, Mrs. J. C. Stout, and others One nice bread to one quart milk, one cup sugar, the yolks of four the of a piece of butter the size of an egg; bake until done, but not watery; whip the whites of the stiff, and in a cup of white sugar, in which has been strained of one Spread over the pudding a layer of or any sweetmeats you may prefer.

the of the eggs this, and replace in the oven, and bake lightly. To be eaten cold with cream. FARINA PUDDING Miss M. K. Boude. Take two ounces butter, melt it, and mix with three tablespoons of farina, add one and one-half pints of boiling milk; cook this to a thick mush; when cool take the yolks of five eggs, five tablespoons of sugar, grate the rind of a the of beaten to a froth, mix all well together; butter a pudding dish, and it over, pour in the pudding, place it in the pan of boiling; it in the and bake one of brown sugar, cream the sugar with one-fourth

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pound of butter, add the eggs, and let it simmer a few minutes; it is best to make it in a bowl set in hot water. DELICATE PUDDING. Mrs. Norval Marchand, Caddo, Indian Ter. One one four tablespoons melted butter, yolks of five eggs; sweeten and flavor to taste; put on the to thicken, not a deep dish with pastry; cover the bottom of the dish with preserves, or any pour on the mixture, and bake when a frosting of the whites and put on top and slightly brown. To be eaten cold.

TRANSPARENT PUDDING. Mrs. Allen.

of one pounded mix pound cake; flavor with lemon, and bake in a rich paste. It is richer with small fruit at dish, such as strawberry, raspberry or blackberry preserves, or thinly sliced, and the pudding poured over it.

Stir in six teaspoons to prevent falling when done.

FIG PUDDING. M. A.

Burrell.

figs chopped fine, six ounces bread crumbs, six ounces beef suet minced

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fine, six ounces brown sugar, two eggs put in a bowl and tie close.

four hours.

FIG PUDDING SAUCE. Half cup sugar, half cup butter, two eggs; put in a bowl in a pan of cold water, and stir it the water boils, but do not let the sauce boil.

COCOANUT PUDDING. Mrs. W. G.

Mathias.

a quarter of a pound of not quite half pound sugar; add five eggs beaten, and half pint of rich milk, together with a pint of grated cocoanut; stir the whole together, and bake in puff paste. quantity will fill two pie Do not use the milk of the cocoanut COCOANUT PUDDING. Katie M.

Hunt.

One large cocoanut grated, four eggs, one cup pint sweet size of a walnut. Bake in a paste. GINGER PUDDING. E.

Cracklin, Lawrence.

Half cup butter, half cup sugar, two eggs, one cup sweet milk, one teaspoon ginger, one of yeast powder, two and a if you one Eaten with sauce.

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Paddings.

I j 5 LEMON PUDDING. Bancroft, Emporia.

Two lemons grated, two cup cream, two tablespoons butter, five eggs, three tablespoons arrow root. a deep dish with paste, and bake half an hour. SPONGE PUDDING. Mrs.

Hunting.

egg, one cup milk, three cups flour, one teaspoon soda, two two and a half hours, and serve with sweetened cream or pudding sauce, HEDGE HOG.

Mrs.

Jones.

flour, three eggs, one heaping teaspoon yeast powder, two tablespoons hot water; bake in oval tins; ice them, and stick half pound blanched almonds on the top; pour thick boiled custard over it.

DELMONICO'S PUDDING. Mrs.

C. D. Lawrence, Hiawatha. Heat one quart of milk nearly to boiling, reserving a to wet corn starch; beat up the yolks of five eggs six tablespoons sugar; the corn starch, after being dissolved in milk; then add to hot milk, and boil three minutes;

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Kansas Home 'Cook-Book. then add one into a buttered dish, and bake ten Beat up whites, add three tablespoons white spread on pudding and brown. Eat with cream DELICIOUS PUDDING. Mrs. Chapin.

Bake sponge cake batter in square flat pans, so that it will be an thick when done. Let it cool, and cut it in three inches square.

Siice and butter it, and lay the pieces back as were before you split Make a custard with four eggs and a quart of new milk; sweeten and flavor to taste. Flavor the cake with almond, and custard with Lay slices in a baking dish, and pour in the custard, enough to just cover it.

half hour.

BAKED BATTER PUDDING. Mrs. Hovey, Wyandotte. eggs, three two one half teaspoon salt, one ripe Bake about half hour. SUNDERLAND PUDDING. Mrs. D. Taylor. Six eggs, three tablespoons flour, salt, one the mix the flour; then add the milk.

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Lastly, whip the whites to a stiff froth. Work them in, and bake quickly. POOR MAN'S PUDDING. E. Branham, Kansas One egg, one cup sugar, one heaping tablehalf cup sweet milk, two cups flour, one teaspoon baking powder. egg, together; add the flour and Bake one; eat with sauce, made of sugar and water, flavored to taste. CABLE PUDDING.

One teacup sugar, three tablespoons melted butter, one cup sweet milk, yolks of two eggs, one flour, two teaspoons cream one teaspoon soda (or two of baking powder). Bake on two tins, and put sauce or jelly between.

the and beat with a little sugar, and flavor and put on top.

Eat with cream when cold. CREAM PUDDING.

Angell.

Eight eggs, one quart milk, twelve spoons flour.

STEAM PUDDING.

Beers, Rossville.

Two cups sweet milk, one cup sweet butter, one cup seedless

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1^8 Cook-Bock. or currants, or as is convenient, cups flour, two teaspoons baking powder, cinnamon or nutmeg to taste, two hours, and you an pudding.

BOILED BATTER PUDDING. Airs. M.

S. Beers, Rossville. One pint of sour milk, one pint of flour, two eggs, teaspoon soda, little salt:

steam, or boil in bag, which last suit- us SAUCE TO EAT WITH IT.

Two or of water, one teaspoon salt, butter size of large hen's egg, one teaspoon essence lemon, two two of currant or other jelh*; ail the ingredients bethe which boiling, pour slowly on the others, stirring briskly ail the let scald nicely.

Use hot.

STEAM PUDDING. Mrs. Helen M. Dwight, Quincy, Ills.

One creamed, one tea cup of sugar, one pint flour, one teaspoon of of milk, one of two hours. SYRIAN PUDDING. Mrs. W. H. Ralston. and of two lemons, two starch, two one

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of sweet milk, six eggs, yolks. the eight teaspoons of pour over the pudding when done and brown Eat cold.

BRIDGEPORT PUDDING. Mrs. J. G. Dougherty, Wyandotte. One tea cup one of one lemon, a little sugar. Bake; let it cool; then frosting— one whites five eggs, juice of one lemon. Eat cold. RICE PUDDING, WITHOUT EGGS. Mrs. M. E. Whitmore. One cup one one half of of raisins, two quarts milk, nutmeg; let it stand on a warm stove two hours t Bake one hour. RICE PUDDING, WITHOUT EGGS. Eliza Smith.

rice, one and half of sugar, two of milk; bake three To be eaten cold. RICE PUDDING.

Mrs. J. L. Hunting. One quart milk, half cup rice, (picked over and washed,) one of sugar, one of raisins, a little stir these ingredients all together, and bake in a quick oven, about

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one and a half hours.

Just taking from the oven, beat up the yolk of one egg, and stir into the mixture; beat the white to a with a flavor with lemon extract, and spread over the top of the pudding.

To be eaten cold. RICE PUDDING.

Mrs.

P. D.

Ridenour.

cup of rice, with cooked in well done; add one quart new milk; when thickened; stir in three well beaten yolks of eggs, with three spoons of sugar; flavor with vanilla. Spread over the top the whites of three eggs, beaten with six tablespoons of sugar; bake to a delicate brown.

STEAMED INDIAN PUDDING. Mrs. H. W.

Chester, Lawrence. One teacup sweet milk, one egg, half cup butter or; two-thirds cup molasses, two flour, two of Indian meal, teaspoons baking powder, one cup raisins, one teaspoon cinnamon; steam one and one-half SAUCE FOR PUDDING. sugar, one tablespoon one of flour, one teaspoon of lemon or vanilla, sufficient boiling water to make the consistency preferred; cook a few minutes, constantly

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GREEN CORN PUDDING.

Lou Smith, Wyandotte. To one milk, ten ears three eggs, one cup sugar, butter about of hen's egg 5 salt and pepper; bake about two stir occasionally while baking. -GREEN CORN PUDDING. Mrs. T.

Hurd.

Eight ears grated corn, one quart milk, two eggs, two- thirds of a cup of sugar, a pinch of Bake one hour.

INDIAN PUDDING.

Nannie Swallow, Grasshopper. One cup sour milk, Indian meal to thicken, one-half cup molasses, one handful sugar, one cup one handful flour, one soda; steam two hours. BAKED CORN MEAL PUDDING. Mrs.

E. Reed.

Boil cup of meal in it thickens, then add cup molasses, tablespoon of butter, very little salt and pint of cold milk; bake one hour.

BAKED INDIAN PUDDING. Mss. H.

Boil one quart of milk, stir in three gills of corn meal, half pint of molasses, half pound of

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suet, one tablespoon of salt, add one of milk; bake eat hard Butter and sugar stirred. INDIAN PUDDING.

Mrs. L. M.

Hadley, Wyandotte. Scald one quart of milk; when it comes to a boil add one teacup of meal wet with cold milk, t\Vo cups of sugar; let it come to a boil, then add a piece of butter the size of an egg, a pinch of salt and nutmeg; let it cool, add three eggs and nearly one pint cold Bake one and one-half hours. CORN MEAL PUDDING. E. H.

Cut up a quarter pound butter in one molasses, and warm until the butter is melted. Boil a quart of milk, and while scalding pour in slowly a pint of Indian meal; then stir in the molasses and butter; cover it over, and let it steep for an hour; uncover, and set it to cool; when cold, add gradually six well beaten eggs, a tablespoon mixed cinnamon and nutmeg, and the grated rind of a lemon. the whole well, put in a buttered pan, and bake two Serve with DELICIOUS APPLE PUDDING. Eliza Smith.

, Pare and chop fine six tart apples, butter a pudding put in a an

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of grated add bits of a of chopped apples, with sugar and nutmeg; repeat until the dish is full; pour the whole a of cold water, and bake half an BAKED APPLE DUMPLING. Mrs.

Pare the apples and cut them as as you would for mince meat; mix your dough as for biscuit and as for boiled dumplings; put in your apples and place them in a deep pan, (do not crowd them), a small cup of sugar, half a nutmeg, one quart of boiling egg; bake from a half to three-quarters of an hour, turning. APPLE CHARLOTTE. Mrs.

B. Ludlum.

Dry in the stale to form, when rubbed, a pint of crumbs; when brittle roil it quarter and core six tart cut quarter into four pieces, once lengthwise and once across.

Beat well together, as for cake, of a small egg, of the yolks of four pints of milk and a little cinnamon and nutmeg; add the bread crumbs, then the apples, and, pouring into a yellow baking dish, cook slowly from half to three-quarters of an hour. beat the whites with half a cup

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Kansas Ho?ne of Either set in a hot oven for two or three minutes or with a salamander.

Eat cold with cream. APPLE CHARLOTTE.

Lizzie Williams Champney, Paris.

Butter the bottom of a tin pan; cover with a layer of small pieces of bread, buttered and cut in the shape of triangles. Line the sides of the pan with slices of buttered bread, paring crust and placing the side next the tin.

Fill up with apple-sauce, flavoring with cinnamon and lemon; sugar to your taste; cover the pan and set it for a few minutes on live coals, piling them up around the sides.

Before the bread has time to burn replace the cover by a plate and turn your pan bottom side up; you will have a beautifully browned tower, ^erve with cold sauce, made by rubbing together half cup of butter and one of sugar.

APPLE DUMPLINGS.

One dozen tart apples, paste as for raised one water, one cup tablespoons butter, pour water, sugar and butter over them in your pudding dish, and bake three quarters of an hour. To be eaten with or any kind of pudding

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APPLE DUFF.

K. M. Hunt.

core and quarter apples, any number; wrap in a and either or steam them. Eat with sauce. APPLE PUDDING. Mrs.

Chapin.

white sugar, half pound butter, six eggs well of one lemon, and the strained juice of two lemons; line dish with pie paste; put the pudding in and bake in a quick oven.

APPLE DUMPLING. Roll your paste into bits, like biscuit dough, only thinner.

Put into each piece an Make them perfectly smooth and round; flour the surface slightly; tie securely in a separate cloth, and steam or boil a little over Eat with cream sauce. STEAM APPLE PUDDING. Mrs. H. A. Hal ford, Wyandotte. Quarter the apples, and put in a pan three layers, nearly cover with water, sprinkle sugar them, and the pan with dough made the same as biscuit dough, covered up tight while cooking; serve up with sauce. It is as nice a dessert as one could wish.

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Cook Rook.

PEACH COBBLER. Lake.

a as for a short very ripe peaches, and lie in sugar or Split and the short cake, then spread on the peaches with more sugar, To be eaten with cream. CHERRY ROLL. Mrs.

a pastry; spead it out into a thin sheet; lay the cherries thickly upon the pastry, and strew sugar over them, and commencing at one side, roll carefully all the is enclosed. Pinch together at the ends, and tie in a strong cotton cloth, then drop a pot of boiling water, and keep constant!}/ boiling. Eat with sauce. PERSIMMON PUDDING. S. H.

Coffin.

Take two of well ripened persimmons, take off the cups and wash clean; add a little water, and rub them through a sieve clean from the skins and seeds; add one quart of sweet milk, four eggs, two Bake in a deep pan one hour. Eat cold.

BAKED BLACKBERRY PUDDING. M. McElhiney, Baltimore, Maryland. flour, one of sugar, ten

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two pounds blackberries, cream the flour with butter, and beat the eggs as light as possible, and then add the beating well add the creamed flour and butter; flour the well; just before putting that in, use a teaspoon of soda. Bake about two Eat CHEESE PUDDING. Mrs.

D. Browne, Kansas One-quarter of a pound of grated cheese, two ounces of bread crumbs, the yolk of one egg.

Beat well together, add half pint new milk, and bake half an hour. SWEET POTATO PUDDING. To a potato weighing two pounds, allow a pound of gill sweet milk (or cream is better), one grated nutmeg, a little lemon peel, and four eggs. Boil the potato till thoroughly done, mash fine, and while hot add the and Set aside to while you beat the eggs light, and add the seasoning last.

tin plates puff paste, and pour the mixture in.

in a moderate oven. the puddings are taken from the oven, cover the tops with thinly sliced bits of preserved citron or quince marma dale.

Strew the top thickly with granulated serve with rich

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for puddings, and one quart of flour will furnish enough pastry. BREAD PUDDING WITHOUT BAKING. Mrs M.

E. Whitmore.

Spread several slices of bread with lay them in a dish with layers of stewed fruit between, then pour the hot the whole, and set away to cool before eating. POPPED CORN PUDDING.

Mrs. C. H. Crane, Osawattomie. One popped pounded crackers, one egg, salt and sugar to; the in oije Bake three-fourths of an hour. APPLE FRITTERS.

Mrs. Atwood.

Three eggs beat very light, add one tablespoon of sugar, three grated rinds and juice of half a lemon, one pint of sweet milk, one of flour, one teaspoon of yeast powder, one half pound of chopped well together, drop with a spoon in hot lard, and fry a maple syrup.

TO MAKE A HEN'S NEST. Mrs. S. F. Mather, Wyandotte. Make a hole at one end of five small eggs and empty them, fill with Blanc-Mange, and

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when stiff and cold, take shell the yellow very thin, from six lemons, boil them in till very tender, then cut in very thin strips to resemble straw, preserve them in sugar, fill a small deep dish full of nice jelly, and when it is set, put the straw in the form of a nest, and lay the eggs in it.

Nice for dessert or supper. TAPIOCA PUDDING. Mrs. L. W. Hooker, Wyandotte. tapioca, and it for in a little warm water, add a quart of.good milk, and half a teaspoon one hour in a dish with puff paste round the edge.

TAPIOCA PUDDING. Mrs. R. A. Carney. tapioca in two cups warm water; next morning add one cup sugar, the grated rind and juice of a lemon, and to an earthen pare and quarter or slice one-half dozen good cooking apples, and drop into the clear.

To be eaten when about half cold with sweetened cream. ARROW-ROOT PUDDING. Mrs.

S. F. Mather, Wyandotte. Take four tea cups of arrow-root, and mix it with a pint of cold milk; boil another pint of

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milk, flavor it with cinnamon, peach leaves or the arrow-root boiling milk; when cold add the yolks of six eggs beaten into four ounces of sugar. Last of all, add the whites cut to a stiff froth, and bake in a buttered dish an Ornament the top with sweet-meats, or citron cut up. ROYAL PUDDING. E. H.

Three-fourths cup sago, washed, and put a of milk, stand in until the sago is w Tell swelled;.while hot, add two tablespoons butter, one cup white sugar; when cool, add the well beaten yolks of Put in a pudding dish, and bake from to of an and Beat the whites with two tablespoons loaf sugar, are a mass of froth.

Spread the pudding with jelly or jam, and put on the frosting, and brown lightly in the oven. SNOW PUDDING. Mrs.

C. Horton 3 Lawrence. Half package of gelatine dissolved in a little cold water, then add one pint of boiling water, two teacups sugar, juice of one lemon; it, break in whites of three beat one in moulds; of one the same as boiled custard, and to for sauce.

To be eaten cold.

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SAGO PUDDING. Mrs. Thomas. six pleasant apples, pare and core; fill the cavities with sago, put them in a dish, the 1hh with water, and bake till done, Ea A witr. cream and sugar, ORANGE SOUFFLE Peel, slice and seed four large oranges into the dish you wish to send to table, sprinkling a heaping tablespoon of powdered sugar over a of the yolks of 'six eggs and gills new milk; set aside to and, when cold, pour the oranges.

Beat the of the eggs to a stiff froth, add a spoon of powdered and spread over the pudding, then set in the stove and brown lightly. for dessert or tea. AMBROSIA.

Mrs. Wheat. Grate one cocoa nut, six oranges; put a layer of sliced oranges strewed with white sugar, and then a layer of grated continue is and finish with the cocoa nut.

It must be prepared several hours before it is wanted. ORANGE MINCE. Mrs.

Taylor, Wyandotte. Peel and remove the seeds from Havana

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Kansas Flome oranges; slice, and cut the into small pieces with a sharp knife; to these add lemon chopped fine, without the peel, in the proportion of half a lemon to six oranges; and a finely grated cocoanut may be added, if available and desired. Make a thick syrup by dissolving and for ten minutes a pound in a pint of water; pour this syrup on the fruit, let it cool, and in a glass ROCK CREAM.

Hattie Cockriil.

Boil a teacup of the best rice till quite soft in new milk, sweeten powdered white pile it upon a dish; lay all over it lumps of jelly, or preserved fruit of any kind. Beat the whites of three eggs to a stiff froth, add a little sugar, flavor with what you please. When beaten very stiff, add a teaspoon of rich drop the rice, giving it the appearance of a rock of snow, RICE CROQUETTES.

Lizzie Williams Champney, Paris. Squeeze the of one a plate of cold »and work it up with your hands into small, hard balls.

Fry quickly in very hot lard. Arrange in a dish, and sift powdered sugar over These airy nothings are very delicate, and resemble chestnut burrs in the first snow fall.

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A VERY CONVENIENT DESSERT. Mrs J.

C, Ketcheson. Take the large square sweet cracker, thoroughly moisten taking care to retain its shape; serve with flavored with or A little jelly improves it very much. Mrs.

E. H. T.

When rice is left over, mould in small cups, filling each cup half full or less; the next day the moulds bottom up in a deep and a for dessert.

BLACK PUDDING SAUCE. Mrs.

Cravens, Kansas One cup sugar, half cup butter beaten with yolks of two eggs — whites are beaten to a and added afterward; cover and suspend it over the tea kettle and steam for LEMON CREAM SAUCE. Place on the half pint new it boils stir in one teaspoon flour, four ounces white sugar, and the well beaten yolks of three eggs; remove from the fire and add the grated rind and juice of one lemon; and serve hot.

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FOAM SAUCE FOR PUDDING. Eliza Smith.

sugar, two thirds cup of one tablespoon beat to a cream; over the in quickly three gills LEMON SAUCE.

Mrs.

I. Young.

Half teacup sugar, half teacup syrup, half butter, one teacup boiling water, one Serve hot.

PUDDING SAUCE. Mrs.

F. Atwood.

Two eggs beaten very light, add a cup and a half of sugar, two tablespoons boiling milk, the of a lemon; steam over hot water foT ten minutes, stirring rapidly. COLD PUDDING SAUCE. Mrs. T. A.

Cutts.

Rub equal parts of sugar and butter to a cream, add a little currant jelly; make into a foam and grate nutmeg over it.

CHARLOTTE RUSSK Mrs. K.

B. Johnson.

One and one-half quarts of cream, one box of gelatine, three eggs, three ounces of sugar; pour over the gelatine one teacup

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and let it remain fifteen minutes; make a rich boiled custard of the cream with the yolk of the eggs and the sugar, seasoning vanilla, adding the Let it cool, and when nearly cold add the' whites of the eggs to a a with sponge cake and pour in the custard, CHARLOTTE RUSSE. Mrs.

Garrett and Mrs. Allen.

One ounce gelatine, one pint sweet one of cream, four eggs, sugar to taste. the yolks of the eggs and sugar together until light; the in the the eggs and whip the cream, which must be very to a froth and add to the above; flavor with vanilla.

the dish you wish to serve it in with sponge cake and pour the mixture in, then set on ice till wanted. " CARRIE'S CHARLOTTE RUSSE." Mrs. G. A. Eddy. One of half box of heated in farina is dissolved; this mixture is cooling whip one quart of cream and mix with the above; add one teacup sugar, one teaspoon vanilla; stir all together it begins to thicken, then pour into mould or dish lined with lady fingers.

Make in the morning for tea.

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ig6 CHOCOLATE BLANC MANGE. Mrs. Helen M. Dwight, Quincy, Dissolve one box Cox's gelatine in one pint of cold water; one of rich sweet milk, one pound or sugar, one coffee cup of and the ten or fifteen minutes, then add one pint of cream; flavor with vanilla and put in moulds. NICE CREAM FOR BLANC MANGE, Mrs.

E. Cushman.

One pint milk, two eggs, half cup of sugar; flavor with vanilla, LEMON SPONGE.

Mrs.

Suratley.

Dissolve half pint isinglass in half pint of add lemons, one-fourth pound sugar and whites of three eggs; whip all these together three-quarters of an SNOW CREAM.

Mrs.

I. Young.

Dissolve one-quarter of a box of gelatine in half teacup of warm water, the whites of six eggs, sugar and vanilla to taste, and beat the whole until perfectly light; put in mould and set in a cool place. A very delicate dessert.

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1 97LEMON JELLY— WITHOUT BOILING Fanny, Osawattomie. One lemon grated and juice, one cup sugar, one cup water, one tablespoon in one water, stand ten minutes, then fill up with boiling water, stirring till dissolved.

TO MAKE ONE QUART OF JELLY. Mrs.

Soak one ounce of Cooper's Gelatine in a quart of water.

When quite dissolved, pour it into a saucepan and let it come to the boil, Add lemon and sugar as if to make rich lemonade.

Strain through a hair sieve, and set it on ice until solid. It maybe beautifully tinted with carmine. A quart of milk may be substituted for water, and some other flavoring for lemon juice, and it makes a very nice blanc mange. JELLIED GRAPES.

Take one third of a cup of rice, two cups grapes, half a cup -of water, and two; the rice and among the grapes as you place them in a deep dish; pour on the water, cover closely, and simmer for two hours slowly in the oven. Serve with cream and This may be used either cold or hot, and is a delicate dish.

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CHOCOLATE CUSTARD. Airs.

J. N.

Lee.

Two sections of chocolate dissolved in one quart of milk, one small cup sugar, yolks of one Pour the hot milk on the yolks, sugar and first mixing them smoothly, and return to the stove for a few minutes. APPLE FLOAT.

Mrs.

Crane.

One pint stewed apple, sweetened and flavored to taste; when cold, just before serving, add of; the cream and sponge cake. APPLE FLOAT.

Simpson, Lawrence. of three sugar, beaten then add one stewed and well mashed apples, and beat all stiff enough to alone.

Fill a deep dish with boiled soft custard, and pile the float on top. APPLE SNOW.

Virginia Take apples, not very sweet ones, and bake soft and brown.

Then remove the skins and cores; w Then cool, beat them smooth and fine; add half a cup of granulated sugar and

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the white of one egg. the mixture will hold your spoon. Eat with soft custard. CARAMEL CUSTARD. • Mrs. H. A.

Boiler, Junction Burn tw ro tablespoons brown sugar in a tin cup; into one beat together the yolks of five eggs with three soft white in the boiling milk, immediately after putting in the burnt Let it come to a quick it off and strain. Flavor with vanilla.

Serve with macaroons, or other cake. TAPIOCA CUSTARD. Mrs.

Spencer, Lawrence. four tablespoons of tapioca in water to cover it, over night. Boil a quart of and the tapioca in; the of four eggs with a cup of sugar, and the Let it thicken, but not to Take from the and stir into it the well beaten whites of the Then set away to cool. A TRIFLE.

E. Whitmore.

Make a soft custard with the yolks of four eggs and one of stale cake, spread with jelly, and lay them in a deep dish; pour the custard over; beat the whites to a froth, sweeten, flavor, and spread over the dish. To be eaten cold.

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BOILED CUSTARD. Take one quart sweet milk, and put in a basin over a kettle of hot water. When the milk gets hot, but not boiling, stir in five eggs beaten, and one small teacup of sugar; stir constantly, and when it begins to feel a it from the fire and flavor to your taste.

It will be stiff enough when cold e FLOATING ISLAND. Mrs.

Delia S.

Weatherby, Baldwin Put one quart of milk over the fire to boil. it is heating, the of four of a cup the of the eggs to a x^s soon as the milk commences to boil, stir in the beaten yolks; to boil but a moment, stirring constantly. the a covered and drop it, by spoonfuls, the beaten of the Season by dropping lemon or vanilla extract on each " island," and cover immediately.

The steam thus confined will cook the " islands" beautifully. Try it.

ORANGE CUSTARD. Mrs.

S. R. Jones. Four teaspoons of corn starch mixed with milk, and the yolks of six eggs put a quart of

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stir until it thjckens; cut up six oranges with the scissors, place in a dish and spread a little sugar over them; when the custard is partly it the oranges; the to a foam, add one cup of spread on top of custard, put the dish into a pan of cold water and set it into the oven to FRUGOLAC Throw sugar upon strawberries, sliced pineor other Use the syrup, which soon forms, to and sweeten a of milk; add thereto a and a tablespoon of liquid rennet.

Give it one stir and set aside to thicken. A delicious dessert.

SLIP (CURDS WHEY.) Add a of rennet to a quart of milk. A fine curd will be produced in a half hour. JUNKET (COLD CUSTARD.) Add a tablespoon to a quart of milk; when dissolved, flavor with or other essence; then pour in a tablespoon of liquid rennet. Give it one stir and set aside to thicken. The be slightly warmed.

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LEMON CREAM. &frs.

S. Nourse, New York. the of nine eggs:

put a the fire, and when it comes to the boil stir it swiftly into the eggs, as in making boiled custard, and set the cream back on the fire and stir slowly until it thickens somewhat; it the and squeeze in of a fine lemon, constantly all the it becomes cool enough not to send off any steam; oh ice.

makes a solid bianc mange and is quite as good as ice-cream. It may be colored a beautiful rose color with a drop of carmine, which is perfectly harmless. VELVET CREAM Mrs. W. H. Ralston.

One quart of cream, the yolk of one egg, the whites of three eggs well beaten, sweeten and to suit the Dissolve one ounce of gelatine in a cup of warm milk; all together, pour it in a mould, and when it congeals it is read}- for use. is nice eaten SPANISH CREAM. Mrs. H. Tisdale.:

of milk, three-fourths of a box of gelatine, (two ounce box,) nine heaping tablespoons of sugar, put into the milk, beat the yolks of six eggs; when the milk almost

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boils, stir in the yolks, then beat the whites stir them in quickly the last thing, then put into the moulds, and allow to stand a day or so before eating. TAPIOCA CREAM. Mrs. C. H. Crane, Osawattomie. Soak two spoons tapioca for two hours; boil one of milk, add the tapioca, put in the yolks of three eggs well beaten, with one and one-half cups of sugar; let this just up, and set it away to; beat the whites of the eggs to a stiff froth, and add on top as for boiled custard. WHIPPED CREAM. Mrs. Backus. One pint rich sweet cream, whites of three eggs, less will do, sweeten and flavor to taste, and whip an egg beater; is or alone of jelly on top.

This with light snow makes a splendid ice cream.

ITALIAN CREAM. Mrs.

Horton, Lawrence.

Two and a half tablespoons of in a little cream, milk or water; to one of cream whipped, sweetened and flavored to taste, add the gelatine, stir well together, pour into a mould; wet the mould first in cold water.

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SAGO CREAM.

Three tablespoons sago, one quart of milk, and yolks of three eggs; sweeten and flavor: and coid add the IMITATION CREAM.

Mrs.

S. F. Mather, Wyandotte. Beat two one ounce of finely powdered white a small piece of butter, with a pint of warm milk; then set it in a water bath, and stir one way only it acquires the consistency of cream. ICE CREAM.

Mrs. Isaac Young. One gallon cream, whites of six eggs, beat to a froth, coffee cup heaping full of pulverized sugar.

Flavor to taste and freeze. ICE CREAM.

Mrs. H. M. Simpson, Lawrence. One quart milk, one-half pint cream, three eggs, one heaping teaspoon Bermuda arrowroot; sweeten and salt:

a part stir in arrow- root; remainder and stir in the beaten eggs and sugar. Add cream at the last when milk warm. ICE CREAM, M. A.

Burrell.

Six quarts of rich cream, add one pound and half of strain m the can:

Very excellent.

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LEMON ICE.

five lemons and make a good rich lemonade, say; strain in the freezer, and when it gets to a freezing point, have ready the whites of four eggs, to a with one cud of su^ar; beat very hard into the lemonade, and freeze. Throw in five or six pieces of the lemon before freezing. LEMONADE ICE. Mrs. L.

J. Winton, St. Joseph, Mo. To one quart of rich lemonade, made very sweet, add the whites of six fresh eggs, well beaten, and freeze it.

APPLE ICE.

Mrs. Catlin.

Grate finely flavored sweet, and freeze.

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t$rnite.

In what thou eat'st and drinkest, seek from thence, Due nourishment, not gluttonous delight; So thou mayest live, till, like ripe fruit, thou drop Into thy mother's lap, or be with ease Gathered, not harshly plucked, for death mature. —Milton, CANNED TOMATOES.

Mrs. Wm.

Crosby, Grasshopper.

Tomatoes are better canned without cooking than otherwise.

Take perfectly ripe fruit, peel and slice and set over the fire just lon^ enough to scald, but do not let the slices cook to pieces; hurry into the cans and seal up.

find putty more convenient than sealing wax.

A wide mouthed funnel and a small dipper perpendicular handle facilitates all fruit canning very much. In using glass jars, set them on a very wet towel folded several times and laid in a pan.

I have used this method for two years and have not broken a jar.

CANNED CHERRIES.

Mrs. Has.

Clark, Ft.

To one gallon of unpitted cherries, use one

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quart of sugar; pit the cherries, add the sugar, thoroughly before canning. CANNING LARGE FRUITS. Lay peaches, pears or apples in a steamer a kettle of boiling water, laying first a cloth in of the steamer; tightly; let them steam fifteen or until they can be easily pierced with a fork; a syrup of sugar of the right consistency.

As the fruit becomes tender, drop it, piece by piece, into the boiling syrup for a minute; transfer to the can, and it with the hot syrup. Seal at once. BLACKBERRIES. Nine pounds fruit, five pounds pint vinegar. together and can for pies or sauce in winter. BAKED APPLES. Pare as many apples as you wish of a good variety; core with an apple corer or fork so as not to break them. Set them in baking pans, and fill the cavities with sugar, a little butter, and some ground cinnamon or nutmeg.

Bake until tender. TO STEW APPLES. Alier.

Plave ready some to

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over your apples as soon as they are pealed and cored; stew over a quick BAKED PEARS.

Take a stone jar, and it with alternate layers of pears (without paring) and sugar until the jar is full, then pour in as much water as the jar hold.

in an three hours.

Very nice.

PEACHES FOR TEA. ripe peaches, cut them in quarters, layers let them stand an hour to extract the juice. Then rich, sweet cream, and there is nothing better. PEACHES a la STRAWBERRY. Ripe peaches cut in small pieces, with soft, mild eating apples, in the proportion of three peaches to one apple, mixed with left to stand two or three hours, make excellent mock strawberries. CRANBERRY SAUCE. One quart of cranberries, one quart water, one quart sugar; stew slowly until jellied. GOOSEBERRY FOOL. Mrs.

Spratley.

of six one pint vinegar, spice to Put the berries

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a as soon as it commences to cook, add add all together one and when done, add spices. CHERRY SAUCE. Mrs. Atwood. Take thoroughly ripe and stoned cherries, over them sugar while boiling hot, in the proportion of half a pound sugar to a pound of cherries. Put on ice till cold, when the sauce is ready for the table. If the is unripe, after pouring on the melted as steam the whole hot water for ten minutes. TRANSPARENT APPLE. Mrs. T. A.

Cutts.

one pound white in a quart of that has a of ginger root in it.

Put in a pound of tart apples, well pared and cored.

till soft, to be pierced a straw; the ginger, however, the are added, take up carefully, and pour the syrup over them. are nice for tea, when preserves are needed.

Lemons the seeds, are preferred by some, instead of ginger root. APPLE SAUCE FROM WIND FALLS. Mrs.

Bartlett, Wyandotte. Quarter and core the a syrup of equal parts of water and molasses, or

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2IO is nicer, of course), to cover the close, and let them simmer on the back of the stove until soft.

SMALL TOMATO PRESERVES. Mrs. H. E.

Starrett.

Scald lightly, so as to remove the skin, but not break, four quarts or more of small tomatoes; the yellow ones are best. Then pour over them a weak solution of lime water, and allow them to stand over This hardens the tomatoes and removes the rank taste. To each pound of the fruit, take three-fourths of a pound of granulated make a syrup by adding enough water to dissolve it.

When the syrup boils, drop in the tomatoes gently.

Add any unground spices are agreeable, such as etc.

for an makes a very beautiful and delicious preserve. TOMATO PRESERVES. Mrs.

Legate.

One pound of sugar to one pound of tomatoes.

peck of tomatoes, two lemons, two tablespoons allspice, cloves and Green ginger is better, if it can be procured.

RASPBERRY JAM. Mrs.

Hensley.

Six pounds of nicely picked six of

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loaf sugar; put the a a quick constantly is nearly wasted, then add the sugar and simmer to a fine jam.

In this way the jam is greatly superior in color and flavor to that which is made by putting the sugar in first.

GRAPE JAM.

Separate the skins from the pulp, keepings in separate dishes; heat the pulp in a preserving a of when heated through, press them through a cullender to separate the seeds, add the skins to the pulp and weigh; to of fruit add three-fourths of a pound of sugar, and just enough water to keep from burning; for three-quarters This jam will pay for its trouble in making.

APPLE JAM THAT WILL KEEP FOR YEARS.

Mrs.

Grafton, Wyandotte. core, and chop them fine; equal weights of good brown sugar and the apples, ar^d add the juice and grated of three lemons and a few pieces of white it till the apple looks clear and yellow.

This resembles foreign sweetmeats. On no account omit the

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CURRANT JAM.

Lizzie R.

Chase.

Let the be very ripe; pick it clean from the stalks, bruise it, and to every pound put three-quarters of a pound of loaf sugar; it well and half an hour; then add the sugar, boil and skim. BLACKBERRY JAM. Mrs.

P. Wilkon.

Boil and strain one-third of the berries you expect to use; add to as many pints of sugar as you have pints of fruit remaining, and let it dissolve over the fire; put in the berries, and let it cook is a jelly; mash the berries and take off; seal up in cans.

PLUM CATSUP.

Mrs. John Westlake.

Three quarts wild plums, three vinegar, one pound brown and the whole tied together in a bag.

Allow to simmer all day in a stone jar on back •stove; then strain and bottle. WILD PLUM MARMALADE. Mrs. D. W.

the and pulp your wire sieve; add as much sugar as you

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strained pulp; constantly to prevent burning to the kettle. Crab are almost equal to plums, used in same way. GRAPE MARMALADE. Mrs.

Swartz.

the cocked grapes, rub through fine cullender, measure the pulp and add the same amount of good coffee sugar; cook turn into cups, and cover with egged paper. CURRANT JELLY. Mrs.

C. Reamer.

ripe currants (gathered if possible the weather has been dry a week), remove leaves and imperfect fruit without picking the currants off the stems, mash thoroughly and strain through a strong cloth or jelly bag (much depends upon pressing out all the juice, as that which is expressed the greatest difficulty is the best, and helps most in forming the To each pint of juice take one pound of sugar, put the juice a porcelain the at the same time set the sugar a not too hot oven to dry and heat; it should be stirred to prevent browning. Heat the slowly, let it minutes, and then stir in the hot sugar and boil together just one minute; the and the glasses or bowls immediately, or the will form before they can be filled.

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GRAPE JELLY.

Mrs.

Swartz.

Take green grapes, let them come to a good boil, and strain out the juice. of juice, add rapidly twenty minutes, or more if necessary. APPLE JELLY.

Take juicy apples, Rambos, the stem and top off, and wash well, then cut up in quarters, and put enough cold water on to cover them; boil until soft, and strain through a jelly bag; then take two pints of juice with two pounds crushed sugar; boil twenty minutes, and pour into moulds. Follow the same process with the whole quantity of juice. CRAB APPLE JELLY. Mrs.

E, Wilson, Grasshopper.

Put the fruit into a stone jar, set in a kettle of water, cover closely and boil till the is tender; press the fruit through a stout, coarse bag, putting in but at a time; when the juice is thoroughly squeezed out, to each pint of juice allow a pound of sugar; boil a small quantity, say a pint, at a time; weigh out sugar and set in the oven on shallow pans; as hot as possible scorching; boil the just twenty minutes; by the be hot; throw the sugar the juice and rapidly; let it just up, and remove to jelly glasses.

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GOOSEBERRY JELLY. Take green berries, and press them well to extract the juice, so as to cook without adding and a flannel jelly bag; measure the juice, and to every of syrup add one of mix the juice and and let it boil ten minutes, stirring constantly, it will be ready to pour into the moulds. WILD PLUM JELLY. Mrs. D. W.

Boil one gallon plums in a quart of water, off one quart juice, to which add one quart sugar; boil in porcelain or bright kettle over a brisk fire for twenty minutes. PRESERVED PINEAPPLE. Mrs.

C. Douglass.

Pare, and with a pointed knife remove all the eyes, then grate, and add one pound sugar to one pound of fruit; put into preserving kettle and twenty minutes.

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^mtfetiiotjtrii. SUGAR CANDY. Mrs. A. Lake. Three cups of white sugar, one and a half cups water, two tablespoons vinegar, two teaspoons cream tartar, flavor with vanilla. CREAM CANDY. Simpson, Lawrence. thirds cup Boil without ring until it hardens by trying in water. Butter pans, and when nearly pull it the same as candy, adding a few drops of lemon extract. LEMON OR ROCK CANDY. Carrie K. Lum. To one pound of loaf sugar put a teacup set over a slow Add a little vinegar, remove all scum, and it will snap glass.

Nuts may be put in. is even better than in candy; recipes—Ed.]

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Confectionery. CHOCOLATE CARAMELS. Mrs. Wm. Shepherd. Take half a pint of milk, let it boil; scrape a square and a half of chocolate, put it in a tin on the stove, with the milk, till it becomes soft; add half pint of molasses and four tableof sugar, flavor with teaspoon of vanilla; boil fast and constantly for one hour. CHOCOLATE CARAMELS. P.

Brace.

One cup of milk, one of molasses, two of sugar, piece of butter the size, of a walnut, one cup of Baker's chocolate. MOLASSES CANDY. Mrs.

S. V. Spencer and Mrs. Crane. Two one of one tablespoon vinegar, a piece of butter the size of a walnut.

twenty-five minutes, ring constantly. Either pull it or pour it out thin on pans.

COCOA NUT DROPS. Mrs.

P. Willson and Mrs. F.

One cocoa nut grated, one cup whites of four eggs; mix as thick as can be stirred, drop in one apart, on paper, over a baking tin; bake in quick oven until of a yellowish color.

Page 254 See this page in the book

MERINGUES.

of six fourths of a pound of powdered sugar, baked upon hard wood plank covered with buttered paper; drop on one spoonful, when of a light brown remove the inside and dry; afterward fill with whipped cream, putting two shells together.

Delicious with ice cream. CHILIAN ALMOND CAKES. Mrs.

Root, Wyandotte.

Whites of four eggs beaten, with one pound of white sugar stirred in gradually while beating, one pound of almonds put in hot water to skin, then pounded a of sugar, then stirred in the One teaspoon dropped on buttered and sugared paper in tins. KISSES IN BOXES.

Mrs.

J. P. Root, Wyandotte. Ten separately, two pounds white sugar made into syrup poured hot the whites of the eggs after being sufficiently beaten, of a lemon and a few drops of the juice; mix until cold, then put in the paper boxes, and bake in an oven just right.

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Wrinkd.

X,et us drink, for our book growing graver and graver To subjects too solemn insensibly tends; Let us drink and drink deep; love and virtue shall flavor The cup which we fill for—wife, children and friends. —Spencer.

FOR MAKING COFFEE. Mrs. Sarah E. Jacobus. Select good coffee, look over carefully, removing all impurities and worthless kernels, and roast evenly to a light brown. (A few burnt berries will spoil the mess.) Grind just before making, very Rinse the pot with boiling water, then fasten a flannel bag in the top by means of wire hooks or staples, coffee and pour on, and let it leach the necessary amount of water has leached through, remove the bag and send to the table immediately. Be particular and not allow the to boil, as this destroys the peculiar aroma which is the charm of a good cup of coffee.

Page 256 See this page in the book

SYRUP OF COFFEE. E. Whitmore. Put a of ground of boiling boil down to one pint, cool and drain off the into a clean stew pan, put it on the again, and, when boiling, add white sugar to make it the consistency of syrup; when cool, bottle and seal.

When wished to use, put two teaspoons in a pot—pour on one quart DYSPEPTIC COFFEE. Libbie Thompson, Leroy.

Take a pint of cornmeal and mix with molasses enough to wet it; put in a bake pan and brown the same as coffee. Put half meal and half coffee, which makes the coffee excellent.

TO MAKE TEA PROPERLY. Mrs.

Put the tea. one spoonful for each person, in a saucer, moisten not enough to cover it, and set it in a hot oven two or the leaves uncurl and steam.

Rinse the teapot with scalding water, to it through, put in the tea and pour on water, just half as much as you expect to want, and cover quickly, placEobert Keith & Co., successors to DUworih3 Keith & Co,

Page 257 See this page in the book

Drinks.

ing a piece of thick flannel under the lid and the spout to retain all the perfume.

When the water is added let the teapot stand for five minutes where it can be as hot as possible in a kept just at the boiling point, by pouring in a cup of cold water, when the ebullition grows fierce.

fill with boiling water, and take to the table in porcelain or china. After this, it hot, so sugar and cream have just time to combine with the beverage, it cools enough to drink. MOTHER'S WAY OF MAKING TEA. Mrs.

G. A.

Banks, Lawrence. Put the tea in the teapot and pour over to wet it.

Place the pot where the tea will keep hot.

It should not the is ready add as much boiling water as desired. NECTAR CREAM.

Mrs.

J. G. Dougherty, Mrs. D. B. Hadley, Wyandotte, and Mrs. A. Lake.

Two ounces of tartaric acid, two pounds of white sugar, the juice of half a lemon, three pints of water. Boil together five minutes; nearly cold add the of eggs well beaten with half a cup of flour and ounce of essence of wintergreen.

For Curtain Goods, Shades, &c, go to Robert Keith & Co.

Page 258 See this page in the book

Bottle and keep in a cool Take two tablespoons of this for a goblet of water, and add one- quarter of a teaspoon of soda, Mrs. Th.

Egersdorff.

For a half pound of confectioner's chocolate take three pints of milk and the yolks of six Rub the; let the milk boil; pour and let it boil for ten minutes; beat up the eggs very light and pour over them the boiling chocolate.

Plain.—Two or three ounces of chocolate rubbed up smooth; boil three pints of water, pour in the chocolate, sugar to taste. Foam.— Three of six three eggs beaten very sugar to taste.

Mix well together, heat over a slow fire, beating thoroughly with an egg beater until it boils.

Robert Keith & Co., Furniture and Upholstery Goods,

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ffiei far the ^ick OAT MEAL TEA. Two tablespoons raw oat meal to ore quart water, stand for two in a then drain off as it is wanted.

TOAST WATER.

Mrs.

F. Atwood.

Toast slowly a thin piece of bread it is extremely brown and hard, but not in the least Put it in a bowl of cold water, and cover tightly. Let it stand an hour before using.

COLD WATER AND ICE. Mrs.

F. Atwood.

Break ice in small pieces, and let the child or fever patient have it to hold in the mouth constantly.

Ice thus taken will cure canker mouth, putrid sore throat, and sickness of the stomach.

SAGO MILK.

sago, soaked in a cup cold water one hour, three cups boiling milk, 207 Delaware Street, Leavenworth, Kansas.

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sweeten and to Simmer slowlyhalf hour; eat warm, Tapioca milk is made in the same way. EGG LEMONADE.

White of one egg, one tablespoon pulverized sugar, half of a fresh lemon, one goblet grateful in inflammation of lungs, stomach or bowels.

WINE WHEY.

Mrs.

Dr. Wester-borg Moelier.

Pint sweet milk, sugar to taste, and in two claret wine.

thicken the in about half an hour makes a cooling, pleasant food for one recovering from fever. GUM ARABIC WATER. One teaspoon gum arabic, one goblet cold water, stand it dissolves.

Can be flavored with juice of lemon if desired.

JELLY WATER.

jellies in njake a pleasant drink for fever patients. LEMONADE.

Juice of half a lemon, one teaspoon white sugar, one goblet water. Grate in a little of the rind if desired. Mattresses of every description found at Robert Keith & Co.

Page 261 See this page in the book

Diet for the Sick.

OATMEAL GRUEL.

a of boiling water enough oatmeal to make it quite thick gruel; boil for fifteen minutes, add a half pound of the raisins, and a tablespoon of white sugar; an hour, stirring frequently. The sugar and raisins may be omitted. TAPIOCA GRUEL.

Houts.

Soak tapioca over night in twice the quantity of water.

it or milk and water, and boil until soft. to suit the CORN MEAL GRUEL. One finely wet in one water, simmer for one hour. Salt and sweeten FLOUR GRUEL.

Tie a teacup of flour in muslin, and it four hours; when done, grate a tablespoonful, mix with cold water, and stir in boiling milk or Add a for children with summer complaint. MILK PORRIDGE.

One and a half tablespoons flour, wet to a paste, stirred in a quart of boiling miik; add Elegant Chamber Sets at Robert Keith & Co.

Page 262 See this page in the book

Can be thickened with rice-flour, oatmeal, arrow root or corn starch. BEEF TEA.

.Mrs.

March, Lawrence. One pound lean beef cut into small pieces, put into a bottle without a drop of water, cover tightly and set in a pot of cold gradually to a boil, and continue steadily for three or four hours, until is like rags and all out.

Season with to BEEF BROTH.

Mrs.

Boiler, junction Cut off from a nice piece of beef all the fat,, lay on a gridiron just long to brown broiling; cut in small pieces, and put them with salt in a china vessel with a Place in a vessel of cold water on the stove, and when it comes to a let it MUTTON BROTH. One pound lean mutton, one quart of cold water, one tablespoon of rice soaked in a little warm water, four tablespoons pepper, with a little parsley. unsalted, keeping it closely covered it falls to pieces; it out, add the soaked Our Goods are Manufactured in Leavenworth.

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Diet for the Sick.

rice or barley, simmer hour, stirring often; stir in seasoning and milk, and simmer five minutes it heats up well. it with cream crackers. CHICKEN SOUP.

Mrs.

S. Nourse.

Cut up half of a plump full grown chicken and put it in a saucepan, with two quarts of water, or, if a large fowl is used, with more; let it boil very slowly, adding a pinch of salt and cloves, for a time, until the water is reduced to one pint; pour it off and let it quite skim grease and|return it to the sauce pan hot it will be ready for use. CHICKEN ^BROTH. Mrs.

Nourse.

Use the dark meat, boil well, with a spoon of rice or barley; skim off the fat; use as soon as the rice is well done. When taken up add a few narrow strips of bread toasted well—not too brown. BROWNED RICE.

Mrs.

C. M.

Roscoe.

Browned boiled rice eaten with boiled milk is an remedy for summer complaint.

Also good for other invalids. The National Woven Wire Mattress at Bobert Keith & Co,

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BLANC MANGE. Half pint of rich half pint water, one ounce of isinglass. Put the cream over the fire, and when warm add the water with isinglass dissolved in it; let it come to a boil, then sweeten it sufficiently to be agreeable, and flavor with lemon or rose-water. POTATO CREAM. a mealy potato very quickly, mashing it very smooth with two or of rich cream, and a put it in a shallow baking dish, and brown in a very quick oven. RICE CREAM.

Thicken a pint of new milk with rice flour, to the consistency; and it.

Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half of cold water; when well soaked, place over the the is dissolved; it to a with an eggbeater, mix the egg, and slightly flavoring with rose is excellent in diseases of the bowels. WINE JELLY.

Mrs. K. B. Johnson. One box of Cox's sparkling gelatine, one Our Parlor Sets Manufactured especially for Retail tirade.

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Diet for the Sick.

pint of cold allow it to stand fifteen minutes, then add four pints of boiling water, one and three-fourths pounds of white sugar, one pint Madeira wine, the of lemons.

If desired, one teaspoon essence of Strain it through a coarse cloth. BLACKBERRY WINE. Mrs. S.

F. Mather, Wyandotte, and Mrs. E. R. Bingham..

Measure your berries and bruise them; to every gallon, add one quart < f let the mixture stand twenty-four hours, stirring occasionally; a cask; to add two pounds cork tight, and let till the following October, then draw off into bottles, putting two or three raisins into bottle; cork tight, keep in a dry, cool BLACKBERRY CORDIAL.

Mrs.

Garrett.

One blackberry juice, two loaf sugar, one ounce cloves, one ounce cinnamon, one ounce allspice, one ounce nutmeg. Pulverize the spice, and tie in a clean cloth; boil all together for half an hour, and skim Then bottle while hot, and seal. Robert Keith & Co., successors to Dilworth, Keith & Co^

Page 266 See this page in the book

BLACKBERRY WINE.

Mrs.

Hastings.

of juice put three quarts of and four pounds Ferment four weeks, then bottle and seal. BLACK CURRANT WINE. Mrs.

Mither.

Wyandotte.

Pick the currants, measure them, and to every four put one quart water, then break the currants, add the measured stir them up, let them stand three days, then squeeze out the juice, and to each quart add sugar, put in a vessel and let it work, reserving enough to in daily it is clear.

stop up, and in the course of five months draw off and bottle] CHERRY WINE. Mrs.

C. N.

Stevens.

One gallon of bruised cherries, one rain water:

let stand twenty-four hours, strain and add five pounds; let stand three weeks, strain again and bottle. RASPBERRY SHRUB. Mrs.

Hastings.

To one pint of juice add one pint of sugar; let it twenty-four hours, then boil half an hour, bottle and seal.

Everybody should visit the Furniture Emporium of

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Diet for the Sick.

FOOD FOR INFANTS. A, B.

Never wean a baby except for a fatal or inherited disease in the mother. Cow's rnilk is the safest and most natural substitute for breast milk. Reduce it one-half, and sweeten very little. As the child grows older, increase the quantity of milk. If the stomach rejects it, as* it may, owing to the presence of too much casein, take sweet cream and reduce with soft water until it looks blue, sweeten a little, and you have a food that the chemist can scarcely distinguish the mother's the child is six months old, a gruel of fine oat meal and add Use a short nipple on a bottle, and select those that draw hard, as the effort of nursing causes the flow of saliva.

Feed at regular intervals, and only once at night. FOOD FOR INFANTS. Mrs. Has Clark, Ft.

one cracker rolled fine, scald thoroughly and add a little cream and dry in clear water, a little cream and sugar added, or rice water seasoned the same way. The less a child takes on its stomach at night, the better.

If milk is used, never take from a milk wagcn, as it becomes partly churned. Robert Keith & Co., 207 Delaware Street.

Page 268 See this page in the book

J REMARKS ON HOUSEKEEPING. Mrs.

S. W.

Coates, Kansas City, Mo. The great charm of domestic life is in the good order of the household.

To effect this, the wife and mother must be at the helm; nothing but sickness or physical disability will excuse her. On her alone the comfort and happiness of the family mainly depend, though each member must lend her valuable aid. Nothing so much makes home an inviting spot as to see every thing neat, clean, and in order. Ever}* housekeeper must know that without the lady of the house directs judgment, servants not do their duties satisfactorily, for they look to her as their guide.

She must, then, plan and systematize their work for them.

Let her have certain rules for them to follow; for instance,, let it be distinctly understood every Monday is wash day, every Tuesday ironing day, and on Wednesdays and Saturdays, fresh bread and pastry must be baked. Thursday is usually a good day for polishing silver and tins.

Friday the general sweep day for up stairs, cleaning cellars, etc.

are, of course, the usual work of each day, though variations can be made to suit the exigencies of the times or requirements of the family. Many may want fresh pastry daily; others will be content with a plain rice pudRobert Keith & Co., Furniture and Upholstery Goods,

Page 273 See this page in the book

ding on wash or ir«iing days, which can be made early in the morning, and be but trouble.

Wednesday or Thursday afternoon should be given to domestics to "go out,"

unless company or visitors in the family, or some other good reason interposes. If two servants are kept, one can have Wednesday, the other Thursday afternoon, as the mistress may desire. Any other time given domestics, unless it be evenings, should be optional with the mistress, and these plain rules laid down in the beginning of domestic service, with an acquiescence therein by the employee, would save much after trouble.

Live as nearly up to these rules as possible, and I will warrant that home duties will go on with more smoothness than often exists in families. Mrs.

Sidney Smith. Every housekeeper knows crackers, being kept for some lose their tenderness and delicacy.

To renew these qualities, put the crackers into a broad, shallow pan, and let them stand in a moderately hot oven for an Upon taking them out you will be pleased to find them fresh and crisp.

Bread Crumbs.—Put slices of stale bread in a slow oven are perfectly dried up.

Break them in pieces, and reduce them to a coarse powder with a rolling-pin; sift them, and they are ready for use.

They are better than cracker crumbs; the latter, when powdered, are too floury.

201 Delaware Street, Leavenworth, Kansas.

Page 274 See this page in the book

Mrs.

FairchilcJ.

To Make Good Vinegar.— Eight warm cistern (or rain) water, one quart molasses; mix in a stone jar, set in a warm place, and in twenty-eight days it will be fit for use.

G. Raymond.

Suet.— Many people use lard, who really prefer suet, because they find the latter unmanageable for pastry, etc. If suet is nicely shred, or if the thin skin in which it is enclosed is all removed, the suet boiled in water it will mash easily between the fingers, the water allowed to boil out and the suet to melt, it will not need straining.

If salted when taken from the stirred frequently cooling, it be found quite as soft, nearly as white, and much more wholesome than lard. F.

Pierce.

Rancid lard or butter may be purified and made sweet for cooking purposes by trying it over with a little water added and a few sliced raw potatoes. consider this an important item in cooking. Mr?.

Fairchild.

Lamp Wicks.—A lamp wick, equally as as those you buy, may be made out of canton flannel.

a strip three times as Robert Keith & Co., successors to Dilworth, Keith & Co,

Page 275 See this page in the book

wide as you wish the wick to be, and as long as you like; fold it with the fleecy side in, so it will have three thicknesses, and baste, or overcast it on the It is quite convenient, to say nothing little item of expense, to be able to make a new lamp wick whenever it is needed, without troubling anyone to buy it.

Mrs.

Bottle Stoppers.—A few drops of ammonia will loosen glass stoppers in jars or bottles.

Mrs. John A. Dolman, St.

Joseph, Mo.

To Make Canaries Sing —A piece of rock candy as large as a filbert, put in the drinking water of a canary, will cause it to sing.

Mrs.

Hunting.

To Remove Fruit Stains.— Hold the stained article, before it has been wet, tightly over a bucket or tub, and pour boiling water upon the spots until they disappear. Do not allow the fabric to touch the water below. To Remove Indelible Ink.— Saturate the spots with iodine, then wash with ammonia. The ink will be entirely removed. To Remove Ink Spots from Linen.—Melt a piece of mould candle of the best quality, and dip the stained linen in the melted tallow, then wash thoroughly.

Mattresses of every description found at Robert Keith & Qr

Page 276 See this page in the book

Miss M.

Ingersoll, Fort To Remove Iron Rust from Clothing.— Rub the spots with lemon juice and salt, and in the hot sun.

If lemon juice cannot be obtained, take strong vinegar. Mrs. Has Clark, Fort To Remove Smell of Onions from the Breath.—Wash the mouth with a woak solution of citric acid; rinse with soda water. Miss M.

Ingersoll, Fort To Remove Stains from the Hands. --Rub with chloride of lime, slightly moistening with Mrs. D.

C. Hawthorne.

To Make good Black Ink.— Dissolve one of logwood in a pint of hot (not it five minutes; then add a half teaspoon bi-chromate of potash, and your ink is made, all ready to bottle. Miss J.

S. Wright, Blue Rapids. ^Indelible Ink.—Dissolve eleven grains of nitrate of silver in thirty grains water of ammonia.

In eighty-five grains (or two and a rain dissolve twenty grains of gum arabic. When the gum is dissolved, put the same vial twenty-two grains of carbonate of soda. When all is well dissolved, mix the contents of both vials and place the vial containing the mixture in a baRobert Keith & Co., successors to Dilworth, Keith & Co.

Page 277 See this page in the book

sin of water, and for several minutes, or until a black compound is the result. it is ready for use.

it from the light, and where it will not freeze. Mrs.

Sleeper.

Sealing Wax.—Take rosin, six and a half beeswax, half a pound; Venetian red, one and a half pounds. Melt together. Mr?.

Nelles.

Recipe for Cleaning Clothes.— Five ounces ammonia, one and a half ounces of spirits wine, four ounces castile soap, half an ounce of glycerine, one ounce ether.

Cut the soap fine and in one quart of soft water dissolved; add three quarts more of soft water, together with the other ingredients; mix corked; rub the spots with a sponge dipped in the mixture. It is also excellent for cleaning glass and paint. Mrs.

Jeff.

Williams, To Renew Linen Suits when Faded.— For one full suit, take one-half pound of common tea, it in a metal pot; dissolve one ounce of alum in the tea, strain through a cullender, and let it settle; pour it off the sediment; sufficient to cover the goods; let it stand in the tea for about half an hour, carefully keeping all the Our Parlor Sets Manufactured especially foi Retial trade.

Page 278 See this page in the book

parts under the water; hang to dry, wrong side out.

Mrs.

Fairchild.

For Cleaning Silk.— Take one cup of soft soap, one cup of molasses, one wine glass of gin, and the of one egg; mix them in a basin hot water, making a strong suds; then wash your silk, and press between two pieces of cotton cloth.

come out as bright as new. Mrs. H. M. Allen To Care for Furs.— Take the furs and beat well, as soon as you are through using in the spring, put in a box and wrap tightly paper— so tightly nothing, however small, can enter. Put them away in May, if possible, and keep in a cool, dry place. Mrs.

Hunting.

To Prevent Starch from Adhering to the Smooth Irons —Boil the starch as usual, and to every quart of the same add a teaspoon refined and a lump of either spermaceti, mutton tallow or butter; or if you do not object to the odor (which will soon evaporate), a little coal oil To Take Rust Flatirons.— Rub beeswax on when the iron is moderately hot, and rub hard on a woolen cloth; it makes the iron smooth. Robert Keith & Co., Furniture and Upholstery Goods,

Page 279 See this page in the book

Mrs.

Fairchild.

To Restore Faded Clothes.— Boil three ounces logwood in one quart vinegar; when the color is extracted, drop in a of carbonate iron the of a chestnut; let it boil five minutes. Have the articles to be restored sponged with soap and hot water, laying them on the table, and brushing the nap down (if they have any), with a Take the dye upon the table and sponge them all over with it. When wet with the dye, dissolve a teaspoon of saleratus in a teacup of warm water, and sponge over again with this.

They must not be wrung for fear of wrinkling, but carefully hung up to drain. The brownest cloth may be made a perfect black in this simple way. To Clean Black Silk.— Into one quart of water put a black kid glove, and boil down to a the silk, and iron on the wrong side while damp. Mrs.

F. M. Keith, White Cloud. "

Washing Fluid.—To five quarts soft water, add one pound sal soda, and half a pound unslaked lime.

Heat gradually till dissolved. After being thoroughly settled, pour into jugs and cork tightly.

When using this preparation, the clothes should be soaked over night in clear To one boiler of hot 207 Delaware Street, Leavenworth, Kansas.

Page 280 See this page in the book

water, add a coffee cup of the fluid. Boil the clothes half an hour. Mrs. D.

Hawthorne.

Liquid Blueing.—One ounce good prussian blue, an ounce oxalic acid, and one quart soft water. it in a warm room, and stir occasionally for a week. Mix a few drops in a of water, and in rinsing Mrs.

S. Wright, Blue Rapids.

Hard Soap.—Three pounds sal soda, three grease, one and a half pounds lime, gallons Dissolve the lime and sal soda in the water. Boil half an hour. settle and pour off To this liquid add the grease and two ounces pulverized rosin.

Boil two hours, or until of the consistency of honey.

flat or boxes, and when cold cut into bars or cakes. Mrs.

S. Wright, Blue Rapids. Soft Soap without Heat.— Put the grease a cask, and add strong lye.

As the grease accumulates, add more lye, stirring occasionally with a stick kept in the cask. Mrs. O.

B. Gunn.

For Washing Blankets.—Soak over night in a pail of rain water, in which a pint of soft soap and a of borax have been For Curtain Goods, Shades, &c, go to Robert Keith & Co^

Page 281 See this page in the book

In the morning, rinse in two waters, Mrs.

Catlin.

To Mend China.— Take a very thick solution of gum arabic in water, and it plaster paris, the mixture becomes of the proper consistency. Apply with a brush to the fractured edges of the china, and stick them together. In three days the article cannot be broken in the same place. The whiteness of the cement renders it doubly valuable. Mrs. C. H. Crane, Osawattomie. To Cement Broken China.— Powder lime and sift through muslin, tie some in a thin muslin, put on the edges of broken china some white of an egg, dust some lime quickly on the same, and unite quickly, press together hard.

Mrs. L. AY. Hooker, Wyandotte. To Keep Out Red Ants.— Place in the closet, or wherever they appear, a small quantity of green sage. M. Rock, St.

Joseph, Mo.

To Destroy and Prevent Bed Bugs. — Take two ounces of lard, and one ounce of quicksilver, mix apply with a brush or feather where the pests frequent.

Apply once a year. Elegant Chamber Sets at Robert Keith & Co.

Page 282 See this page in the book

"242 ' Miss Sarah P. Ladd, Wyandotte. Vermin Exterminator.-— A blessing to housekeepers, and no danger of poison: Take a half pound of alum pail foiling hot; dip in the ends of the slats; then take a good scrubbing brush and apply thoroughly to all parts affected, all cracks plastering or wood work. A certain cure for bed-bugs.

Tried.

Fannie Beckwith, Olathe.

Chicken Cholera.— Take one part cayenne pepper, two parts ginger; mix with lard and flour enough to make pills as large as a pea.

Give two or more twice a day. Mrs. Mary F.

Pierce.

To tint the walls of a room buff, add yellow ochre to the whitewash until it is of the color to suit you. Sarah E.

Jacobus.

Whitewash.—Take ten pounds paris white, best white glue; cover the glue with cold water at night, and in the morning carefully heat until dissolved; then stir in the paris white, and with hot water to the proper milky consistency for applying to walls; apply with a calcimining brush. For walls a little more glue may be added. If the walls are first brushed over with clean, water, the whitewash will spread more easily.

Everybody should visit the Furniture Emporium of

Page 283 See this page in the book

To Color Cotton Rags Yellow.— Take peach tree leaves and steep; after straining, add a bit of powdered alum. To Dye Red.— Wet the goods in soap suds; for each pound of goods one ounce cochineal, one ounce muriate of tin, a all in warm Put the goods in and boil ten minutes; rinse while warm in warm The color can be varied by using more or less of muriate of tin.

To Dye Green.— To of goods, fustic; then add three ounces of alum, two ounces chemic.

Put in the goods and boil five minutes.

The above dyes of red and green are for woolen goods, and are excellent and cheap in rag carpets. Mrs. H. M. AUer. Cologne.— One and a half pints alcohol, one and a half drachms bergamot, one drachm lemon, a half dram rosemary, one and a half drachms garden lavender; musk and rose water as you like. Robert Keith & Co., 207 Delaware Street.

Page 284 See this page in the book

%Mt (gtiquette. Book being pre-eminently a Kansas production, the Publishers may be justified in suggesting directions in regard to etiquette which are suited customs and habits of a community of wealth and leisure, are not adapted to the needs of an eager, busy, working people.

While many have brought with them from older homes the knowledge and appreciation of elaborate tables, they find here neither the occasion or conveniences for such display.

Attempts to ape the habits of foreign families, who have numerous trained servants and extensive establishments, are but foolish and ruinous.

It is to these efforts that we owe the almost total loss of social life, and the ruined health of American housewives. our homes can be opened to the reception of an evening company, and refreshments confined to the passing of a cup of tea or coffee and a biscuit, we shall then have taken the first step toward a social life without care or worry. Food served gracefully, and without confusion, renders the plainest meal a season of enjoyment. The manner in which the is laid, and the mode in which food is prepared and served, influences not only the eye but the appetite.

Mattresses of every description found at Robert Keith & Co*

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Etiquette.

linen, ironed and smoothly folded, however coarse, is always satisfactory; while the best satin damask, crumpled in its folds, soiled, or half-ironed, may spoil the best meal. A small vase of flowers or ferns may easily form the center-piece of the everyday meal. Beautiful fruits and flowers at table, have the same effect as music it; soften the manners, and gently and sweetly gratify the. senses. The great purpose of rules of etiquette is, to inculcate manners, and thus render us mutually agreeable.

Having a solid basis in taste and good sense, they are prac. tically important and should be generally adopted. Chief among the rules for table manners is to eat slowly, as if it were a pleasure you desired to prolong, rather than a duty to be over with as quickly as possible. Do not bring prejudices, dislikes or annoyances, to the they would spoil the Respect the hour of meals; you have no right to destroy the comfort of the family by your want of punctuality. Find little fault at the time of eating, and praise wherever you can.

as much variety in your food as possible, but not many dishes.

Always have your table served neatly, and you will never have cause to be ashamed. Be hospitable, if it is only a crust and a cup of cold water, and is clean, and good of its kind, there is no reason to blush for it; and with sincere friends the hearty welcome will make amends for the ab• sence of rich viands. Elegant Chamber Sets at Robert Keith & Co,

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BREAKFAST.

It seems he had taken A light breakfast— bacon, An egg with a little broiled haddock, at most A round and a half of some hot buttered toast, With a slice of cold sirloin from yesterday's roast; And then— let me see— !

He had two — perhaps three— Cups, (with sugar and cream,) of strong gun-powder tear With a spoonful in each of some choice tau de vie. —Hood.

We are of opinion early breakfasts should be and simple.

The beverage ought to be coffee with milk, cocoa, or The decorations should be simple, and without great display of silver and large, costly dishes.

The coffee urn and cups and saucers should be placed in front of the hostess, and should be used: without clatter.

O hour of all hours, the most bless' d upon earth, Bless" d hour of our dinners !

The land of his birth; The face of his first love; the bills that he owes; The twaddle of friends, and the venom of foes; The sermon he heard when to church he last went; The money he borrowed, the money he spent; A13 of these things a man, I believe, may forget, And not be the worse for forgetting; but yet Never, never, Oh never !

earth's luckiest sinner Ha:h. unpunished, forgotten the hour of his dinner !

— Ozi en Meredith* The preparation of dinner is, in large families, the chief labor of the day.

It is a meal which, consuming a Me National Whven Wire Mattress at Robert Edith & Co,

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Etiquette.

great amount of time and attention, is most easily destroyed by delay and negligence. If a cook would learn the art of spoiling the dinner, she has but to arrange the viands so that they shall be waiting for the table.

If the fish is ready before the soup, the former will fall to pieces; if the various vegetables are ready before the meat, and are not well drained, they will become co)d and sodden.

If the best cooked meal is thus delayed, and then served on dishes, with covers and plates, ail is ruined.

Dinners are too commonly spoiled by the most culpable acts of neglect in the simple matter of service. Cleanliness, every where "a great gain," is a cardinal principle in the preparation and serving of food. Every lady should head her own As the members enter for the family meal, let them come in with deference and due respect to her who awaits their coming.

children, clean hands should be enforced, and faces brightened with looks of contentment and satisfaction; all thoughts of outside discomforts banished for the time being. If there are invited friends, let them be seated first, and to the right and left of the host and hostess, with due respect to age and sex.

Nothing is worse than for a dinner guest to keep the table waiting, and allow the repast to be spoiled,. TEAS.

" Now stir the fire and close the shutters fast, Let fall the curtains, wheel the sofa round; And while the bubbling and loud hissing urn Throws up a steamy column, and the cups, That cheer, but not inebriate, wait on each, So let us welcome peaceful evening in." Teas are one of he most enjoyable meals of the day if served with quiet ai c simplicity.

In country they are so often the company meal that there is a strong inclination

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to have the bill of fare more like that of dinner than is either healthful for guests or convenient for the hostess.

Simple cups of tea and coffee, thinly cut slices of rolled bread, or sandwiches, wafer biscuits, a dish of fruit, and one, or possibly two varieties of cake, are all that is necessary. Russian tea is made in the ordinary way, with the addition of sliced lemon, and is 'very much in vogue. Robert Keith & Co., successors to Dilworth, Keith & Go.

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§ill§ of gate. In the accompanying Bills of Fare, the arrangement of the various courses will be suggested by the form in which they are given:

BREAKFASTS.

BREAKFAST Xo. Buttered Toast. Beefsteak.

Baked Potatoes. Buckwheat Cakes. BREAKFAST No. Broiled Spring Chicken. Parker House Rolls. Corn Bread.

Egg Omelet.

Fried Oysters. Mashed Potatoes. BREAKFAST No. Fresh or Salt Fish. French Toast. Fried Ham.

Tea.

Boberth Keith & Co., 207 Delaware Street.

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DINNERS.

DXXXER Xo. 1. FIRST COURSE. Oyster Soup, with SECOND COURSE, Roast Turkey. Croquettes of Rice. Sweet and Irish Potatoes. THIRD COURSE. Quail on Toast. Baked Tomatoes. Macaroni.

JeUy» DESSERT.

Hedgehog Pudding. Mince Pie.

Pie.

Cheese.

Nuts.

IXXER Xo.

FIRST COURSE. Raw Oysters. Tomato SECOND COURSE. Roast THIRD COURSE. Roast Turkey. Ducks.

Vegetables in season. Croquettes of Rice or Hominy. Cranberry Sauce. Currant Jelly. ' — z. ~ — — Pie.

Nuts.

Robert 'Keith & Co., Furniture wad Upholstery Goods.

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Bills of Fare. PLAIN DINNERS. BIIIER No.

Veal Soup.

Roast Beef.

Beans.

Dressed Lettuce. Boiled Batter Pudding;. DIXIES No.

Stewed Fowl, Celery Sauce. Mashed Turnips. Boiled Macaroni. Pie.

Mince Pie.

DINNER No.

Roast Ducks, Cranberry Sauce. Sweet Potatoes. Baked Indian Pudding. dinner no.

Boiled Corned Beef. Cabbage.

Beets, Carrots.

Parsnips.

Bread Pudding. COMPANY TEA. Tea.

Biscuits.

Patties.

Salad.

Cold Tongue. and Preserves.

COMPANY TEA No. 2. Tea, or Chocolate. Escalloped or Fried Oysters. Sliced Turkey and Ham. Biscuits.

Sardines and Sliced Lemons. in variety.

¥or Curtain Goods, Shades &c. } go to Robert Keith & Co.

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LUNCHES FOR WASH DAYS. Lunch No.

i.— Cold roast beef, baked potatoes, bread ? butter, pickles, mince pie. Lunch No.

2.— Minced beef and boiled potatoes, cold slaw, custard pudding. Lunch No. 3. — Fish, potatoes, 'tomatoes, rice pudding and fruit.

Lunch No. 4.— Sliced cold veal, jelly, baked sweet potatoes, bread, butter, pickles, apple pie. ALLOWANCE OF SUPPLIES FOR AN ENTERTAINMENT.

Allow one quart of oysters to every three persons present.

Five chickens, (or, what is better, a ten pound turkey, boiled and minced), and fifteen heads of celery, are enough for chicken salad for fifty guests; one gallon of ice cream to every twenty guests; one hundred and thirty sandwiches for one hundred guests; and six to ten quarts of wine for each hundred; for a company of twenty, allow chickens for salad; one hundred pickled two moulds of Charlotte Russe; one gallon of cream, and four dozen biscuits.

Chicago Home Cook Book. We are indebted to Mrs. Putnam's Receipt Book, Miss Marion Harland's Common Sense in the Household, and the Chicago Home Cook-Book, for much valuable informamation, and desire to make special acknowledgments to the latter for selections from its Bills of Fare.

The Rational Woven Wire Mattress at Robert Keith & Co*

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Nor love, nor honor, wealth, nor power, Can give the heart a cheerful hour, When health is lost.

Be timely wise; With health all taste of pleasure lies. — Gay.

Th' ingredients of health and long life are Great temperance, open air, Easy labor, litAe care. —Sir Phillip Sidney. The remedies in italics are Homeopathic, and can be obtained of any physician of school.

If relief does not follow the remedy, consult a physician or medical guide.

Homeopathy has no specifics; every disease must be relieved according to indications. ABSCESS OF THE BREAST. Foment the breast thoroughly three or four times a day, then follow with tincture of Phytolacca and glycerine equal parts, applied linen cloths saturated with the lotion.

Take Phytolacca 2d internally, ten drops to a half glass of water, a tablespoon every half BURNS.

Make a thick paste of molasses and or castile soap and flour, covering the parts so as to entirely exclude the air. For a deep burn, dress daily with lime water and linseed oil, equal parts.

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Kansas Home Cook-Book. COLDS.

Take aconite and mix vomica 2d, dilute one drop to a of water.^ Alternate every hour.

CROUP.

Aconite and tartar emetic 2d, alternative of each, taken every fifteen minutes, will relieve cases not complicated with other affections. CAMPHOR CERATE. Mrs.

Sears.

One and a half ounces spermaceti, ounce white wax, six drachms pounded camphor, four tablespoons olive oil. near the fire until it dissolves.

Beat tili^cold. CUTS AND BURNS. Mrs. Shepherd.

Equal parts burgundy pitch, beeswax and fresh lard melted together. COUGH MIXTURE.

Mrs. N.

C. McFarland.

of boneset, slippery elm, flax seed and stick liquorice two ounces each, one pint molasses, half pound brown sugar. Simmer the herbs in water (about three pints), until the strength is extracted, add the sugar and molasses, strain and boil to the consistency of A teaspoon every two hours.

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Medical Hints. COLIC— BILIOUS. Put ten drops colycinth isl in eight spoons water, take a spoonful every ten minutes. CHOLERA MORBUS. Camphor tincture thr* e drops rubbed into a teaspoon sugar, then dissolved in six tableGive a spoonful every ten COLIC OF INFANTS, If from over- feeding, give ?iux vomica $d in pellets.

If from cold, put one drop camphor on half a teaspoon of sugar, and feed slowly to the child. CONSTIPATION, Remove if possible by diet, eating unbolted wheat bread, cracked wheat, and all kinds of Avoid grease, cakes, and high-seasoned food.

If this does not avail, take podophyllum 2d and nux vomica 3d, two doses of each a day. DIARRHCEA.

Discharges light and thin, take arsenicum; green, with pain, mercurius bions; bloody and slimy, mercurius corr; frequent painless discharges and cold extremities, take veratnim. CORNS.

Bind on of lemon.

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DIARRHCEA. Mrs. D. W. A moderately strong tea of blackberryroot.

it palatable and cream, and let the child use it as ordinary drink.

Or, let the child eat all pure loaf sugar as it DYSENTERY. Sarah M.

Hartough. half a glass of port wine a teaspoon of starch, sweetened with loaf sugar; grate half a nutmeg in it, and drink three or four times a day.

HOT FOMENTATIONS Will relieve severe pain and acute inflammation in any part of the body. Wring a flannel out of cold water, and lay on the top of the it is steaming hot.

It must be changed every If allowed to get cool, it loses its value. LOSS OF VOICE. Mrs.

Ketcheson. Take equal parts of pure olive oil, honey and Jamaica rum; mix well For an adult, one tablespoon three times a day; for a child three months old, from ten to fifteen drops— increase the dose according to age of child.

If the cough is very severe, take the preparation when inclined to cough, always shaking using.

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Medical Hints.

NEURALGIA.

Bancroft.

a new brick, wrap it in flannel, and apply to the part affected. NEURALGIA.

Aconite tincture, three drops to a half glass a tablespoon every hour. PILES.

One tablespoon lard, one teaspoon pulverized soapstone; simmer together. PREVENTION AND CURE OF QUARTER-CRACK.

F. Morgan.

After the paring, the horse should have daily a hot foot-bath.

This will increase the circulation in the foot, and cause the hoof to "grow off" the crack much sooner.

As the case improves, the baths may be given less frequently— say thrice, then twice, and once a week, until a perfect cure.

Both fore feet should have an occasional bath, as preventive treatment. I have found this the best treatment, for feverish, hard and dry hoofs, and for the first stage of contracted hoofs; and I have tried wet pads, fresh mud, fresh cow manure, tar, etc. bath may be given by means of a sponge and thick bottomed pail, and water as warm as the hand can bear comfortably; and the foot should be kept in the bath from five to ten minutes.

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PAINFUL MENSES. Aconite 2d and vermifnga 2d\ ten drops to eight spoons of Take a every half hour. SICK HEADACfi:.

Nux vomica 2d, dilution six drops to six A spoonful every twenty SORE THROAT. Simple inflammation relieved by belladon?ia once in two hours. If ulcerated, take mercurius, two grains four times a day. SORENESS OF THE CHEST, Mrs. Jno. A. Dolman, wadding folded in two or thicknesses and bound on the chest.

It is equally good in sore throat, or face, produced by cold, TOOTH POWDER. Mrs.

Bittman.

Take pulverized chalk, and twice as much charcoal; fine, and add castile soap suds and spirits of camphor to make a thick paste. Apply with the finger and brush. TROCHES.

Mrs. D.

Taylor.

One ounce cubebs, one ounce liquorice root, one ounce pulverized gum arabic, half pound brown sugar t

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Medical Hints. two tablespoons boiling water poured on the to cut them with a thimble, and dry before using. WHITENING THE SKIN. Mrs. Elvira W. Burr.

One ounce powdered borax, two cologne, one quart alcohol, three rain water; bathe with the solution three times a day.

Persons afflicted with an eruption known as prickly heat, will find the above solution very soothing. WEN.

Mrs.

Wash with sirong salt and vinegar twice a day for a month. HINTS.

Dr.

F. Kuechler.

Gluttony, and the use of spices mingled with food daily, lead more people the use of brandy and intemperance than anything else. Never sleep with the head westward; north is best.

Never feed your children chicken or veal,, especially when too loose in their bowels. Fresh butter, without salt, has cured many a child, after everything else failed, when suffering from summer complaint. In chronic catarrh never use douches, as the unavoidable metastasis will prove moreserious than the primary disorder.

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Never allow a red rubber dental plate to come mouth, nor any amalgam teeth filling, as both contain quicksilver enough to poison you for life. Never neglect a Use a little camphor in the beginning, either by smelling or by eating very small quantities at short intervals, during the first few hours. GROWING HYACINTHS IN SPONGE.

Take a large sponge, make incisions about inches deep and two long, insert bulbs in them, the sponge filled with bulbs top of a large vase, and fill the vase by pouring the sponge one-half the sponge is below the water.

Let the water be slightly warm, and being kept in a warm room, not allowed to become cold. In two or three days the bulbs besin to shoot their bright green spires upward, and in two or three weeks will be five or six inches high. About this time, in order to hide the unsightly appearance of the scatter a few thimblesful of rapeseed over the surface, between the bulbs, which will spring up almost immediately, and cover it entirely with a fine moss-like mantle, adding greatly to the beauty of the whole.

TO CLEAN OR RENEW FURNITURE. Mrs.

Jeff.

Williams, Take sweet oil one part, and venice turpentine one part; mix well, and apply with a

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Medical Hints.

of soft flannel.

rub very thoroughly with clean, soft flannel, and the most beautiful luster will be obtained. TO MAKE AN OUT-DOOR FERNERY. The simplest and most satisfactory method for beginners, is to select some shady spot in the garden— the north side of a close fence, barn or out-house, will suit— well protected from the direct rays of the sun; dig a trench eighteen inches deep, in which place about a foot of broken sandstone or brick-bats fill up with equal parts of common soil, sand and vegetable mould from the woods.

The bed should not be wider than four feet, and if made in the form of a sloping bank, so much the better, edging an irregular row of broken stones, to keep the soil from washing. The best time to transplant ferns is in the spring, when they begin to show themselves above the ground. Be careful to plant them no deeper than you found them in the woods is, with the crown just above the soil. Plant the largest species nearest the fence, about two feet apart; the medium-sized in the middle, and the smallest behind and among the stones that form the edge. them well in planting, and see that they are kept moist, but not soaking wtt, during the hot summer months.

As a general rule, ferns prefer moisture, shade, and shelter from high winds.

In October, cover them

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is, with the crown just above the soil. Plant the largest species nearest the fence, about two feet apart; the medium-sized in the middle, and the smallest behind and among the stones that form the edge. them well in planting, and see that they are kept moist, but not soaking wet, during the hot summer months.

As a general rule, ferns prefer moisture, shade, and shelter from high winds.

In October, cover them with a thin covering of leaves or straw, to be removed in early spring. Add, if possible, a little decayed leaf-mould every spring. Among fhe ferns to be found in the woods near Leavenworth, the following are desirable to commence with: Large Ferns—Adiantum pedatum, Asplenium angustifolium, Aspidium goldianum, Onoclea sensibilis, and Asplenium filix fcemina.

Medium sized Ferns—Cystopteris fragilis and Woodsia obtusa; and of small ferns, the Antigramma rhyzophillus and Pellea atropurpurea. FOR CRYSTALIZING GRASS. Chicago Home Cook Book. one and one-half pounds of rock alum, on when quite cool, put into a wide mouth vessel, hang in your grasses, a few at a Do not let them get too heavy, or the stems will not support them. You may again heat

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Miscellany.

alum and add more grasses.

By adding a little coloring, it will give variety. PRESERVING AUTUMN LEAVES. Chicago Home Cook Book. These may be easily preserved and retain their natural tints, or nearly so, by either of the following methods:

As they are gathered they may be laid between the leaves of a magazine until the book is full, and left with a light weight upon them the moisture of the leaves has been absorbed; two or three thicknesses of paper should intervene between the leaves.

If the leaves are large or in clusters, take newspapers, lay them on a shelf, and use in the same manner as above. Another method, is to iron each leaf with a middling hot iron until the moisture is all out of them. Are best without varnish. SKELETON LEAVES.

Boil the leaves in equal parts of rain water and soft soap until you can separate the pulp from the skin; take them out into clear water; lay the leaf to be cleaned on glass, the upper side of the leaf next to the glass; then with a tooth brush remove all pulp and skin, turn the leaf and repeat the process; when thoroughly done, put the leaf to bleach in solution:

sal in iive pints rain water; one-half pound chloride

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ing two or three times; the last water should be a little blue; float out on paper, press in book when nearly dry.

In mounting, use mucilage made of five parts gum arabic, three parts white sugar, two parts of starch; add a very little water, boil and stir until thick and TO PRESERVE EGGS. "Mrs. Mary F.

Pierce.

Take dry bran or sawdust, put a layer cn of your box or keg, enough so that the egg does not touch the bottom; put in your little end down, not near enough to touch; then cover them with bran,, and keep on in the same way till the box is full, having bran on top. Cover with a board and set them in the cellar, and they will keep any length of time, and when you break them they will look like new laid eggs. TO PRESERVE CIDER SWEET. barrel of cider put one pound of mustard seed, two pounds of raisins, and onefourth of a pound of stick cinnamon. CORNED BEEF.

J. W.

English.

For one hundred pounds of gallons soft water, eight pounds saltpetre, two ounces soda.

Mix and let stand; when cold skim off impurities that rise; pour over meat,, and let it stand eight or ten days.

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St. Joseph Starch Co. ST A- IOL O Jn£ « Pure Unchemicaled Starch! Made from the best White Corn, FREE PROM ALL CHEMICALS !

Therefore the Strongest, Best and Cheapest in the Market* Put up in six pound boxes and one pound packages.

The latter expressly for food. First Premium awarded at St.

Joseph Fair Association, 1873.

Trade Mark for small packages, "XX" ST. JOSEPH STARCH CO.,

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GREAT WESTERN MANUFACTURING COMPANY, LEAVENWORTH, KANSAS.

Best Combined Stove made in the West, and designed for Western Coal. FOE SALE BY J. W.

CRAJSrCER,, Leavenworth., And in every Town in the State.

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ABERNATHY BRO.'S Manufacturers of all kinds of CHAMBER, LIBRARY & PARLOR DEALERS IN CARPETS, CURTAINS, WINDOW SHADES, OIL CLOTHS, &c.

We manufacture our own goods, and are constantly adding new styles. Our stock will be found the most complete of any house in the West, and we try to give satisfaction to all our customers. It will pay you to come and see us, or send for prices.

ABERNATHY BROTHERS, Leavenworth, Kansas.