The National Cookery Book

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GASTRONOMIE EIBRBRY Ja Hhiinoce CG bleu “Liittag _—_ tpané nti quan Dianii Da nobis odie: "Give us this day our daily bread” —the universal supplication of all people in all times and places. BOOK sx Zie ges THE KATHERINE GOLDEN BITTING COLLECTION ON GASTRONOMY Presented by A. W. BITTING

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NATIONAL COOKERY BOOK, COMPILED FROM ORIGINAL RECEIPTS flomen’s {j entennial {| ommitters INTERNATIONAL EXHIBITION PHILADELPHIA WOMEN’S CENTENNIAL EXECUTIVE COMMITTEE.

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DEDICATED TO THE WOMEN OF AMERICA, WOMEN’S COMMITTEES CENTENNIAL INTERNATIONAL EXHIBITION

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x CONTENTS SEVEN RECEIPTS FROM AN ONEIDA SQUAW,, 141 Hominy ‘ f;:; P: 183 Indian Corn,;::; ‘, 188 DuMPLINGS, FritTers, Erc,: ‘::; 125 DESSERT l Ice Cri s, Et 245 CAKES rs; SAUCES i Ketchup and other Sauces,; ‘; F 27 Pudd Ss es 28 PRI RATIO Ft THE SICK 28% B 29 CANNIN( 2

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xii PREFACE To carry out their plan in the most efficient manner, a printed circular was forwarded to all the corresp« nding com | Territ ry of the Union, asking for State mittees in every ect. The response has been gratifying, contributions to this « and the result is here given to the reader. It would be impossible to thank individually each con kindly aided in this work. From the most tributor who has remote as well as from the nearest States, the same desire to aid has been shown, the same lively sympathy exhibited. To each and all the cordial thanks of the Committees are tendered. The size of the book has necessarily limited the number of receipts accepted; many were duplicates, and a large number came too late.

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INTRODUCTION.

Goop cooking is necessary for the enjoyment of one of the rreat pleasures of life. It enables us to make the best use of the endless variety provided by Providence for our gratification and sustenance. It promotes health, contentment and kindly feeling.

The man who returns hungry and weary to his home, to ejaculate between his teeth the old prove rb about who sends the victuals and who the cook, is not in a contented state of mind, nor are his listeners; but he who sits at a table where kn wledge and skill have combined to make ever the simplest fare wholesome and acceptable, is uncons iously soothed and Imed. The frets and cares of daily life fade before the comforts of home, and lend to it an additional charm. Insensibly he is made happier—the influences of a well-ordered household render him complac nt.

This man finds himself able to give an impromptu invitation toa friend to dine with him, without the gloomy dread upon his mind that the “ pot luck” may prove anything but luck

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XV INTRODUCTION Care must be taken in using ham to flavor meats, soups, & that the outside is not made use of—it is apt to impart a smoky flavo1 Wine, in cooking, should be added | flavor to fly off.

ly benefited by the numerous littl machines and implements invented for kitchen use, Ing establishments in ow large Cl the kitchen-furn Much of the old laborious work of chopping, sifting, stoning, paring, beating, &c., may now be done with magic celerity and rreat pe rfection by their aid. Among them are the various aths,”’ commonly called “ Farina Boilers,” now indisvensable in our kitchens In all preparations of milk, and in those in which eggs ai in ingredient, a water bath should always be used It is diffieult to boil milk in any other way so rendered safe from curdling hout scorching it; eggs are a

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NATIONAL COOKERY BOOK. Sy Cas Ver cl ' ) Mutton s Q, a e the i nD rs d |; > tl up ! I d nt than grease sWimming on so up ]:

: Ll } ou: 1 CO water, ly t lt she L| I mea ted. If the liquor

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Mas urs hin 0 Rer ni i SOUPS yr dinn a. good-sized on tl natal dinner | the stock on 1 blade o and pe bles when s th rail s water into t inner Ww in the rl retables may b:; ve:

flayor thus, and I 3 is we you require 1 Wal a =; ut not so soft gv and scar¢ n » the pot when | a clear soup 1s I ’ f nd not ) it e wa d added to fla Ww te OF an egg to cle SEEF SOUP.

» fom uunds of beef. men Int cold W eY = it j a 1d s | yp, add six potatoes, som | ul Of cayenne peppet pieces of swee potato SHIn oF BEEF Soup or ral hours, till t the nes and meat he fat from the top, pu cut fine, half a dozen ¢

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SOUPS urnip tw thre OTA ‘ Of S ~ Laid rsie eDI ~ pl; ‘ the l | +} i h ‘ e pl ( W h case ¢ me cok. ms and s it d of the shin n us 1 covering i und ve 1 th b d « If you | I t on the top n e bi Catves’-HEAp Sout ead 1 be u ’ he ski t Hi: d I ta I re I Th from I neu d se yw { all tl iF he 1d into I pier il of swe I ra a |, blac ind cayenne pe Let the soup simme1; lumplings mac lour and butt xed. ) } liquor; Ll! \ } dd them. If you wish f " }.

Ss I chop Wit in and heft

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1 ine i 3s ado m dd it ur It 18 In the ireen, as ses / iF I Stir it well while ling { l \ calf’s ud y e soup enough for t or three days, 1f the v er Is cold ugh to kee} If you wish the soup very rich, boil from two to four « s’ feet with the hea vid more Strain ¢ the quor and set 1 way till t day will form ( and tl ut on the top 1 be car fully removed. Set the jellied liquor on the fire in the soup pot; add three or four small onions, a few potatoes, and a bunch dozen cloves and vo dozen pepper-corns, som pepper il he flavor, a little fresl Chen dful of the glutinous and tender 1 the boiled veal, half this quantity of beef suet. and a pair of sweet’ breads; chop all together and mix with an egg or two eason em with sweet herbs. pepper and salt roll them i and rown. If you have any cold boiled pork, add some to the balls. Taste the soup, and if it requires more seas just before serving.

soning, add it. Throw in the bal Cotp TurKEy Soup.

ter. Add two spoonfuls of | r, a fe d black and cayenne pepper an Vv bones, and just bef

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OKRA GUMBO SOUP.

Put about ree quarts of ripe t« itoes into a stew pan; cover f m 1 water and st | the ti \\ nad through,; Dike 1e] { ) the ter and rel ve tl S ana cores veturn oma » the water and let it s on the fire id n onl rv a chicken. which Ls nh cut up in,, yieces of conve nt size for helpin. nklin well with Ka el 101 ice 1n the an W l l 1d t ) el careti skimming off that rises ld sufficient sugar to the soup to give it a pleasant flavor, and salt and pepper enough to season it. To be eaten MPASSAFRAS GUMBO SOUP.

quit ur sou] Cut th i mall ces, convenient fo) ) é | tl near ill to piec Add I yn, salt, and black and red ps pper. To a quart of yu h l u I powdered sassafras leaves, Oysters added will make a delicious oyster gumbo, To be eaten ) 1 rice Fry cl

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quarters of SLX yy i ] onion Lrsit ba tie 1 4 a3 turn out the them into the till the peas mixed In a and when it a tablespoonful of m not boil it af SOITPS KUGEL FOR Sout H BES i i St. VALENTI Da f of stale 1d witho h us Strain off tl s I pepper, salt and ginger Add th 1 pound of suet 1 shredded and choppe | n lig Make a clear flavored with and salt Place th ture in a fl | t and put it W het soup is do kugel into th reen W é pour the soup | I PassovER Soup DuMPLINGs bis 1@; season it with pepper, salt and ginger, with | i er. Tl melt a 1a \ na thi ver 1 Let ] 0 ‘ n add iten li | ma into dumpli Thi soup about fifteen minutes before it rved. ter th go is in.

TREEN PEA Soup ts of shel i peas, one sn il] nl I ul 1 nto ti y a ad l ni Ne) | tl ul ! Add fix 1arts f i ire tend Add _ thre iblespoon I quart Draw the soup pot f stops boiling put in t yolk of an « Wirnout Meat as 1n six quarts uch A s10-VE oY colander. them, the pulp wi 1]:

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ve tl L\ it; | It was be t) tuk ch rou the sh i ra) Soal i ’ le liqu l a SOUPS 209 be i tetu he pulp to in which pur} id it n re | letne | p per Chicken th soup il I OUDLY ¥ ll el 1} I i p { young Lhe hic yulp { } r Dp! I f Y 1 |} d may be s ad | I ( ou a vel ich n D pe lt is a de lWinter Pea Sour in juarts of water till quite a tL ¢ Yer ind a sii ) CO! ) | Vy ¢ { mi peppel two ho longer; strain and serve, i 1 a separate dish SEAN SOUT; ’ — ’ } na a pou 1 ¢ Sait pork l ] Lif sloy y I I bore i'l a ander till al put lt oh peas th pepper and sa return the soup and pork to the ] and ir.

BuAack BEAN Sout l ) ~ »T wari! Wi ( Ch i ) in t 8 ’ We os j ad | b hoil t } he il I j l i lander Return the b t et the b Lacing nh onl chopped a few cl S This up shoul Y

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celery, onio! one dozen t rolled small squaré j nour.

{ One can ol boil them in on¢ add half a s} It into e ture flour read with salt and ca Boil ver and squeez the \ Wit on yf « qua t pep Then SOUPS

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28 SOUPS with onions, rejecting the undesirable parts Strain the s up and retur I \ he meat to the | rf with as much cold water as will make the quantity of soup desired. Add a quarte1 of a pound of butter, mixed with enough flour to » it from oil ix ( fie up in a pie i muslin a { cloves, allspice and a little mace, and add I Ss the soup until 1 ceases to rise The longer it boils b i Reserve some of the turtle meat wher hal Wal ls, whi should have beef added to them. ‘Throw these in when it is served.

New Beprorp Oyster Soup.

In one quart of milk boil one head of celery and a small in pieces. After these have boiled for twenty minutes, add half a teacupful of pounded crackers, half a cupful of butter, a teaspoonful of Worcestershire sauce, and a very little cayenne pepper. Just before serving, put in the oysters and let them boil up once; the soup will then be re uly to ser d be made in a farina kettle, to prevent the possibility of its burning or of the milk curdling.

~ bed ll It in he iquid smootl vy, adding salt, black and cayenn r to taste, and a f mace. Skim it, and then put in e pint sweet cream and the same of milk. Let all, but not too ong, lest the milk should curdle. About twenty minutes before serving throw in the oysters, and cook them till the fins shrivel. f you like the flavor, throw in a sprig of celery.

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{ AM CUHK tT ( ht Pp t marjoram tp es wo tal i zen slit ns torty-f\ cian Poa } W In berore 1é@ soul } nd pe] ] AB ® 4) bh pret

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| S I na I \ emery Li { A ‘ ) j tb I | | i D | { pe } | » 7 ’ s. hut: ' { I f; LEI HA ).: l S j ’ } t I iar ‘ \ a li I 1 break-

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n 1 ); le remain rned u mn | el tp ibl To Ce K SAI 1] 5 I ) dl, ] n i e dor n al ( i » re | i l le ti \ ish is } r sl d ha ):

Sa n raked \ i $s on ori; snou I a S ll S pos It i ket r lobster To Sousr Rock Use the { in I he f lated by ’ h { ! 1th it hole pey d \ Let it | X,: i ‘ y |; i I I 1 pour W ne days l y ri m | ng bol | be treated in the same way

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Mince fine an oni and set it on tl re, in int of water to ] wil SIX Cl es, a D Le ¢ mac | { enne peppt M vell together a quarter 1 pe butter I a lar spoontul of flo stir it | let it boil ane Lty 1utes longel adding’ a it y { ring If \ i » color made rown some s iy spr I und stir it in | ad a tablespoontt I ke chup and th amt anch | | I SrewepD Fisu, wirh Wuire Sauce. ‘oR PASSOVER OR Fripay NIGHt Boil six or eigl ions water until tender; s ind cut them slices ut f pounds of rock or other f cut in pieces g in W a quart « wate sal ca nne pep} ind mace t ur l ) t} onions on to] Lé oil filte utes; s nd have ready a mixtu) chopped codfish or hadd ut tw pounds), ca boned; eight « ces of grated stale bread nn a tt] Lr'sie { I } ul I I LCE peppe ult and gir to your taste; a tablespo fy ed butter: six eggs, well beat M the y wel gether hd torn Int balls ir t tablespoc D V one In tew h the bon n W in r er clos und b t minute I [ lemons, and ch¢ ed rs Ss mm hn i f Phen tal 1 the the gravy, and é the egg and len I whole bac » tl f i er it 1c hicke ep I | { I { t event c h fror rehin sauce { break S« hen cold, decorated, id

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H Lo | pent wa a ISH } Put it rge spoontu yen pe] SecA Bass; hicken 1 s son it | ursie it lda g { i tomat H and ci wreaking 1 the witl simme ( win tomatoes wpan eT Shake 1 remove I an tl d, throy h cloves ped fine

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McAl I Three pr salt R I I l fork } ra | { ( l r mi | j f fi M | ) dish Put in nD s I on top. Cover with bi I u l Driep Co FISH. al i night I | pour t] und 4] I co | K in | P boul quanti when mashed, with tl

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i su i F h ive Ol I ture ) VO] i ) n I tn a yr \ (NS nons Ww ISH ck the el Wi r irters ty); ati dn i a l« AM ILLON

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oul h OYSTE! dd as poss ib LY seas; Dn I 1rou r oT u nh re 1 W

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’ i S I I | r, sa i ma } lard. d " ’ r fi 1 quartel ) re s¢€ t qu il 1 ovel n 5s I I (PINS; ON | Rt A ) I ve ] ) I { in i I \ f Ch dn ye fed nd ly | uf 1 throw ray 1 I ar As houid I l I tn I I I 1 tL warn 01 | | lj;

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~ adding l I mace, 9 Dil be !

’ 1d I ( inu ) I th il } PHILADELPHIA Re EIP1 FOR CooK

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fj a ich | D tn ! | I Rul \ ’ yl vv ‘ | \W } re S77 L-FISH ¢ I COOKIN( T 7 h the b ’ in LX i VW l I ei I it I | \t Ne ‘; i a ft had Y I ) I l n { i If boil too mt While | ré bh ri } rs ’ lif r ero Is V I he w tity | f rs, the

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must 10u \ CIZ1 PAI d tl ISH AD.

d cayenne er ’ 3: ned, and the I uantit f ’ t I n ti terra I ) { | ! = ipIn epicure I I rrapins Vy evos of ’ / ls; ! I ). ie ’ Ww and i stol } nd cayenne r M { e befor = ‘. 1a h y | I Will } it}; | r with; } rem

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a p 1 wo 3 parts «, thes, lobster hicl 1 Chop lobster i seasoned with pe] hree blespoc ’ 1© 100) r and ¢ ire Cl ut l { Ll It ype! i of milk, and add the lobst ind stir them inside and out in butter or lard: them first in yolk o { ) i I M Logst1 rs V und; th pa In l Sor f r nou mi I tal ) ah salt 1 Cl ul ’ tn D er, Boil a p the n Boil

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stews. It is cult to brown it properly, and ipt to impart a sco1 l fl how r well don Ch: | rue 1a ich flows from th it itself being carved as Sugar b 1 iron ladle is th rin I well to keep browning or nd, and no hurried efore dinner to prepar Chis don b i ing a lai quantity at a time in a skill 1 then diluti it with | gitand puttil t awa vies in whi "i s required sugal ry be } Che dregs of t wine bottles wh i ma ised for his purpos | mger made \ l Browning sugar require rea re i 1 to burn, i bitter taste nparted, and the sweet mt lavor so desirabl lo ensur lerness in boiling, the process 1 be very slow. Plunge the meat into the water when it is b hot, then set it in a corner where it will simi slo By this nol nh co s] yw!

it u I nD ss | | vned » desirable in graye soups, We, Roast BEer.

The best pieces for rt asting are the sirloin and tl The fat should be evenly dispersed through the meat; very lean

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roaster is the best. The beef should be dusted with flour wher put to roast, and constantly basted. When first put before thi yr la und th es are thus prevent 1 fle i iw it | v Little dad let 1t coo !: y. Tl meé red ( Ss upon tl I it the m fire, & It the pi I Ss neat alone re WIs!i | hie Vy n the roaster tl ly and serve it without a it If e oI uc a skil icken ji littl er must be ad bre it ¥ browned sugar and ason it wit Sait and |} € 3OUILLI.

The rump is the choicest piece for this purpose. Put it on | | n L ¢ the t ire wl re will simn I iter must « Throw to i ee O1 t or thi ) s, pepper, salt, and a | clesserts] ful of skim 1 iro tim to t If it i ti r ‘ ( | D1 tech 1 ) | when the } | carefully browned. Add pepper. PI D I Ss sa Ovi wl t is t to table 1 a { Sprink] » It will require ur or five hours t

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MEAT 65 Skewer and ti well Wrap it in a cloth. Soil it for four hours Put it on a flat dish with a board on top, upon which place heavy weights, till it is quite cold. Take off the cloth; trim it and serve it with a varnish ol parsiey. It should be Chop cold roast beef or mutton fine, as for force meat. Boil half a pound of rice until it is perfectly dry. Season the meat well with pepper and salt, parsley, onion, and sweet marjoram, and mix it with the ric Make a rich gravy of ie bones and scraps of the meat. Have ready some cabbage leaves. Dip them in boiling water. Make the meat and rice up into ball the size of an apple, and tie up each one in a cabbage leaf Put the balls into a st wpan with the gravy already prepared and let them stew. The meat and rice should be in equal pro portions. When you serve them, untie them and throw away the cabbage leaf. They will not taste of the cabbage if properly done. Pour the gravy over them F'RICADILLOES.

Mix equal quantities of cold beef, chopped, and mashed pota es, with a small oni n, minced, two or thre or’ und cloves, pepper and salt. Moisten it with an egg and make it up in. 1 | 1 ° little pats. ry them in lard.

Chop fine two pounds of raw beef. Powder two soda crackers, and mix them well together with two eggs, well beaten. Add a small ] f fat pork, chopped fine, and season it with sage, pepper and salt to taste. Make it up ina round ball, and bake three hours in a slow oven. It is well to try a little piece in a pan on the stove to see if the seasoning suits your taste. It should be basted from time to time with butter.

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66 MEAT.

An O_p Frrenp wiry A New Face.

is ft over into slices Slice an onion very:

thin, and lay a few pieces in the bottom of a pie dish; then a layer of beef. Dredge in a little flour, and fill in the dish with lavers of sliced n, slic peppei lt and flow Add the cold gravy. Secald d peel as ma ti es as will co the dish them on, and dust with bread crumbs, peppe1 and salt,.adding some small pieces of butter. Set in the oven, and when the tomatoes are cooked through, serve it. lo Dress Cotp Bret Cut cold roast b in very thin s s. Season with pepper, salt, sliced onion, and chopped parsley id put all together in a stewpan | 1 la piece o 1 r and near! 1 pint of eood broth or gravy. Let all simmer slowly: when quite hot, tir in the volks of two l-b n ¢ i rT ful of vine ar or lemon juice, and a e wine S it briskly over the fire and po Brown Raaot Take five pounds of veal cutlets and six pounds of lean, tex der beef; separate two pounds of each for the balls. Cut the remainder into moderate-sized piec Flour and fry them in melted fat over a brisk fire, so that tl meat is brown wit] b ing thoroughly COOK the meat fine, and ad, and one small salt, cing r, mace, marjoral 1, rubbed hnne, W th a littl ch ypped parsley. Mix all well together. I 1 them into balls in tl hand, u flour to prevent their adhering; then put them into the pan of boiling fat and brown the like the meat. Take a quart of meat gravy, seasoned with ground allspice, very littl cloves, and salt to your taste, one onion, ¢ hopped fine. Stew

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VEAT. Di the whole together slowly for two hours then add six pickled walnuts, mashed with a silver spoon, the juice of two lemons: ] thicken with brown raspings of bread. Boil the whole fifteen minutes longer before serving.

SPICED TonGur.

Parboil a fresh neat’s tongue and remove the skin. Then inger and carraway rub it with powdered allspice, pepper, seed, and stick it with cloves. Chop a piece of onion and brown it in fat. Flour the tongue and put it in this fat to brown. When this is done, make a eravy by adding as much water as will stew it, though not cover it. Then add a dessertspoonful of sugar, a handful of raisins and another dust of flour. J astly, put three-quarters of a tumbler of Madeira vine, Let all stew together. Serve with som of the sauce and raisins poured over it BotLep Cornep Beer.

Corned beef should be simmered slowly. The choice pieces are the rump and the round. The meat should be k pt covered with water, Let it boil until th bon loosens. When it is done, take it immediately from the wat r. Meat left to grow cold in the water will mildew on the surface very quickly. Slow boiling is the secret of tenderness. If the meat is not ‘in itself, by very slow and lone simmering it will become so, PrEssED CorNED BEEP.

Take a piece of corned beef: the “plate ” is usually selected and boil it till the bones loosen. When done, take out the bones. W rap it in a cloth and place it between two slabs of marble or wood while it is warm. Place a heavy weight upon it, and let it remain under pressure two days. Cut it in thin slices for luncheon o1 breakfast.

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63 VEAT To Make Meat JELLY.

Put a knuckle of beef and other fresh beef bones, obtained from your butcher, in a large pot. Cover them with water and boil them slowly six or seven hours, till all the meat falls from the bones. Strain off the liquor through a sieve or colander. While the meat is boiling, set two or three carrots and an onion on the fire in a saucepan. Let them boil till they are soft enough to mash. Do not mash them, but strain the water off into vour beef liquor, adding a teaspoonful of sugar and stirring it The next day remove carefully all the fat from th top, wiping it finally with a cloth. If the jelly IS not cleal enough for your purpose, clear it with white of egg, as fox calves’-feet jelly, and strain it through a jelly-bag. This jelly had better be made two days before needed, as it may requir to be cleared, and will have to stand another night to be come firm again. If you like a little acid flayor, strain into vhen } finally s it to cool nuch lemon juice as sults your tast let there be no rind flayo1 If you like a spicy flavor, add two or three cloves in the last boiling. If th jelly is not stiff enough for your taste, add some gelatir This jelly is intended to serve with cold turkey, chicken, 01 vame, If you wish to ornament a ham with i throw into it before straining a few tablespoonfuls of the liquor in which the ham was boiled, to give it the ham flayor,—this must be cold so as to contain no grease,—but be careful not to put in too much, else it will taste smoky. To serve a cold boiled turkey with this jelly a little of the water in hich the turkey was boiled, added to the jelly while hot and unstrained, will give it the turkey flavor; but if you have stuffed the turkey, it is best to id this, as the stuffing may have thickened the water, which This jelly is an improvement to any cold meat, and is highly rnamental. It may also be used for soup by diluting it with water, and adding what you prefer to thicken it,—chopped vegetables, vermicelli, barley, &« If you wish a clear soup, serve it with sippets of toast.

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UEAT. 69 MUTTON AND LAMB.

Mutton should be young and fat. The latter shows it to be in good condition. In cold weather it should always be hung in a cold dry place, where there is a good circulation of air, for several days before it is required. If frozen, it can be kept with advantage much lot Lamb, wit t { tion of the chops, ] Lway roast When the should is it away trom the brea at tabl ! carving it, epicures think it an improvement t pepper and sa the openin ely, pour a glass of Madeira wine over it, and lay the sh der back ag w minute Che juices that flow in the cutting mix i umd make a very rich gravy. Some persons eat mint sauce with lamb In 1 STt1I mutton f ld not be « veraone, and reat care should be t en té remove the orease trom th oTa before serving it It i unpleasant to see it lyi congealed on a plate. Currant jelly served with roast mutton, especially if In boilin \ r or I ton, irge the p will be f und an iprovement l to the meat without revealing itself Bortep Lorn or Mutton.

Procure a tend¢ od loin of muttor W and 1 inacloth. P t on to boil with a little sa er an one s! I ion in tl DO m of the pr Li slow! lor lay it on t dish mooth ha sauce of « 1 nd w f mee ver the top, and s rat ery little

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(VU MEAT.

Murron CHops.

[rim the chops, and throw the trimmings into a saucepan to immer with a little onion. Season some grated bread o1 icker with salt and pepper Dip eac chop into melted butter, o drippings, and th into the crumb Bi hem sl ridirot Then ma the sauc Strain off he wate1 { rimmings r all the sub ’ is stewed ul I thelr Skim off i 1 thick 1} r with lour and butter rubbed tog el Boil it u d add a small teacuptul of tomato chup, a coup nchovies like e flavor, a pickled cucumber, cut fine. or » small spoonfuls rumbs G it another boil, and dip each chop into the 1uce as it is tak ot from the fir PI the chops in regu, 04] ir order 1 ind the dish a l pe u e€ remainder of the sauce in lake off the fat and cut off the shank. Make deep incisions in various parts. Fill them with stuffing, made of bread crumbs. ind chopped salt pork, seasoned with sweet marjo1 peppel ind sal istened with an egg Put t m into a larg 1ucepan, and put hardly water enough to « r it Add an Take a neck or loin of lamb: put it on to boil with sufficient water to cover it, seasoning it with pepper and salt Whe partly done—in about half an how put in the peas and | them stew together, adding two tablespoonfuls of sugar aft the peas hav boiled If a whole pec] if peas are sed, and the lamb is not vi rich, put in a small piece of drippings 01 fat. It will take about two hours to cook.

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YEAT 71 Haricor.

Cut a breast of mutton into piece Ss easy to he lp with a spoon. Brown them in a fryin pan, and put them into a pot with some carrots and an onion or two, and cover them with wate A w potatoes cut up may be added. Stew very gently. It will take a ong time to cook the carrots, If they are not young summer carrots, they had better be boiled a little before putting them in with the meat. Season with pepper and salt and a pinch of sugar.

Mincep Murron Take si me cold n utton, either boiled o1 roasted. Remove the skin and outside parts. Mince it very fine, with a smal] onion. Put a small piece of butter into a stewpan. When melted l half a iblespo nful of flour it well several minutes, and add about a gill of stock, witl salt, pepper, a dash of nutmeg, a little thyme and the yolk of an egg. Throw in the mince, Stir it on the fire for some minutes. Serve it with toasted bread under it, or potato balls round the dish. Muvurron Srew.

Cut up the mutton and boil it with an onion in a little water, Skim it well. Add six or eight tomatoes. and season it with pepper and salt. About an hour before serving it, stir in two tablespoonfuls of flour mixed with water.

Cut a loin of lamb into thin slices, and lay them in water to extract the blood. Then fry them in butter, anchovies and lemon.

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To Prepare Lams or Mverron. For THE INVALID or r lamb or mutton (other portions leg), and the white tissues and sinews, leaving nothing but the pure red flesh or fibre. It will then be in fragments. Pile them on the steakboard and pound them with an iron steak-hammer. Turn the mass, and heap it up under the hammer as fast as it preads out thin. Continue pounding until it b omes a pulpy mass, almost a jelly in its fineness, then gather it once more in a pile and tap it gently with the hammer to flatten it int » a slice one-half o1 five-eighths of an inch in thickness. Remove it from the board with the back of a knife, and roll it up as fast as lifted—this pre vents tearing it apart. Lay the roll or the butter¢ | broil ing wires and unroll it there. Cook it close over the coals from half a minute to one minute on each side. It should be slichtly rare, but less rare than beef. Adda little salt and butter when it comes off the fire, pressing them into the meat with a VEAI, in ood condition, should be fat. Like most m ats, it is better for hanging some time, when the weather is cold enough to admit of it. Veal requires a great deal of ing, and must never be served with the flesh or gravy tinged in the slightest manner with red. [t is excellent « ld, and mak a good salad dressed as chicken s d It i l¢ Db ea Skewer or tie the f in the upper and lower surfaces with a sharp knife. Pre pare a

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UEAT io stuffing of grated bread, minced onion, salt, pepper, and a little } mace. Wet this stuffing with a little meat jelly or broth, or if you have none, with some butter. Work it well together, and fill the holes which you have made, with the stuffing. If you like a little pork or ham fat, add it to the stuffing. Dredge it well with flour, and put it in a deep stewpan or pot on the fire. It will take about three hours to stew [f you prefer to bake it, it will not require so long a time. The gravy must be made by adding broth or water in the bottom of th pan and letting the meat stew in it. If the gravy is not brown enough, add n, throw half a teaTake a breast of veal. Cut out half the long bones. Half roast it at a quick fi Then cut it in pieces of a convenient $12 for h ping. While it is roas ing, | t the bones, with the shreds and clippings of the veal, boil over a quick fire, adding to them an onion, a blade of mace, red pepper and salt. When he bones a horoughly cooked, strain off the liquor, and thicken it with flour and butter rubbed together. Put the veal ar make it a rich brown.

Let it stew very slowly till quite tender. Remove, by skimthe pieces in the yolk of egg, well beaten; then roll them in and fry them in boiling lard.

A Drown Gravy must b nade in the pan, with broth thi kened with flour, and colored brown with browned sugar: seasoned to taste. A wi rravy is made by thickening a little cream or milk in the par i ing it. Pour it in the dish in which they are to b rved before putting t cutlets upon it.

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|; uD ne I | tomato A ft ey i t r the two eggs. Stir and mix ball, or mould it in a bowl: put it in a ba r pan; cover it vith bread crumbs and si ne smal pir f butte, and prown it in the oven. If raw veal is used, ll requir iking than meat alr addy cooked. Chis dish usually made from the remains of the cold veal of thi day before. All th raps and bones must be boiled up in a stewpan, with a little onion pepper I | pe] and salt, for gravy. Thicken the i with a little flour, and brown it with sugar, burnt brown in; iron spoon or lad] over th fire, Ren ove the mould fir m 1 pan to the dish in which it is to be served, and pour the gravy over and around } it in t 1e dish.

Take the long and glutinous parts of the veal. ut it up in | small] pieces, half the size of your hand Ma a p d roll it out in one sheet. Cut the centre out to fit th bottom of your pot; then line the sides of it with tl paste Let it be thicker on the bottom. Then put in your ve: ith the bones, and, if you like it, some slices of por] Have ready a half

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MEAT. 75;: ° ‘ oes, cut mm quarters, three onions, sliced, and Intersperse these with the meat. Add a pint of water. Cover the whole with a layer of the paste, and let it simmer quietly on the fire two or three hours, or even longer; in which case you must add more water. If you like, add a few little dumplings made of the paste.

To Dress A Cautr’s Heap.

Let the calf’s head be what is called “ dressed;” that is, with removed but the skin on it. Boil the head till you are able to remove the bones without cutting. son it with salt, ce a rich stuffing of bread and pepper, mac and cloves. Ma chopped meat, with dried herbs to flavor it, and a little minced onion. Put the meat into the baking dish, and put layers of the stuffing with it. Rub the top over with yolks of egg beaten, and sprinkle it with bread crumbs. Moisten it with some of the liquor in which the head was boiled, and bake it about twenty minutes.

Catr’s-HEAD Srew.

Parboil a ealf’s head the day before it is needed in as little water as will cover it. When taken off the fire, cut the meat off the bones, and set the water in which it was boiled awa making the gravy. Skin the tongue. Slice it and fry the rest of the meat till a light brown. Place enough of the water reserved in your stewpan, thickening it with flour and browning it with burnt sugar, and seasoning with pepper, salt and mace. Put the browned meat into this and stew the whole, adding, lastly, a wineglassful of wine. The brains, which must be boiled in a cloth when the rest of the head is boiled, are to cos, and flour and seasoning, and then be mashed fine, with « fried in little fritters and served with it.

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i6 VEAT.

BAKED CaALFr’s HEAD.

Chop the nose off, and split th head down the middle and take the eyes out.

Tie a string tightly round the head, and soak it in salt and water for an hour or two; then place it in a pr vith cold water, without removing the string, and boil it unt | the tongue is very tender When sufficiently cool, cut the string, take out the tongue, and remove from it all the hard white skin. Place it in a dripping-pan. Take the brains, some fat, and all the meat you can find, and chop them together ver fine, adding salt and pepper to taste With a spoon spre id all nicely oven and around the tongue; then take half a teaspoont il of ground cloves, the same of allspice, and sprinkle ove1 this. Beat two eggs quit light, ind add to them thre or tour cra kers rolled fine. With a knife spread a thi k laver of this over the whol Place small lumps of butter het and there. Add a little water to keep it from burning, and place it in the oven a few moments, or until nicely browned.

Caur’s Heap AND LIVER.

Soak it in cold water half an hour. Scrap it clean. Take out the brains. Put the head into a floured cloth, pinned tightly, and into boiling water to boil three hours. After it has boiled an hour, add the liver, heart, tongue, and a piece of salt pork. Put in the brains, after being w washed, ant boil them about half an hour. When dor take the heat from the kettle and remove all th bo whi will slip « easily. Flour and salt it, and lay it in a ff pan, skin sid down, and brown it in butter. Dish it with the brown side upper most, with the liver, heart, tongue, and pork o1 another dish. Mash up the brains, and add them to butter sau \ part o the brains may bes asoned with a tablespoonful f save, a bit of butter, salt, and a tabl spoonful of vinega Be sure t choose from the market a head with the skin remaining

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WEAT id Vea. BALLs.

Two ounces of beef suet; two ounces of veal; the y« lks of one raw ana on boiled egg; a small onion; pepper, salt, mace, a dash of nutmeg, and grated lemon peel to taste. Mince all the above. Beat them well together. Make them up in balls. Frv them, and serve them with the gravy.

ScALLOPED VEAL.

Mince cold roast veal. Butter a baking dish. Put in layers of the veal, seasoned with salt and pepper and bread crumbs, with butter. On the top layer pour some milk and a beaten egg Put in a little of the gravy. Bake three-quarters of an hour. VeAL Rouuy-Po.y.

Two pounds of veal, chopped fine; one pound of pork, chopped fine: two eggs; a small onion; a little sage, salt and peppel to taste. Roll it into shape. Sprinkl with egg and ust. Bake it from twenty minutes to half an hour. Slice it cold.

The onion can be dispensed with.

SwEETBREADS (Brown) Lay six sweetbreads in hot water and parboil them for half an hour, adding salt, pepper, and a very little mace. Let them cool. Remove the large sinews and the fat, and fry them in a quarter of a pound of butter, a tablespoonful of flour, and one onion, cut up. When quite brown, add the liquid mixture to a gravy made of veal or beef stock, seasoned with mushroom ketchup, celery seed, or fresh celery, parsley, and sweet ma j ram. In summer, fresh stewed tomatoes may b« substituted for the mushroom ketchup. Stew thi sweetbreads very slowly in this gravy for an hour; then strain the gravy. Pour it over the sweetbreads and serve on a flat hot dish

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1d MEAT.

FRICASSEED SWEETBREADS.

Clean half a dozen sweetbreads thoroug hly. Put them in a stewpan with enough water to cover them. Boil them till tender and then ts them from the water. Stir into the water a quarter of a pound of butter, mixed well with flour, and add t. When near the dinner hour, return the mace, pepper and sa sweetbreads to the gravy and let them warn hrough; wh you are about to serve them, stir in two or three egos. beaten well, with a little fresh parsley, chopped fine. Garnish with brown meat balls.

SWEETBREADS AND VEAL BALLS Take two pounds of a fillet of veal. Chop it fine, with a small piece of onion. Season it with pepper, salt, cloves and mace. When chopned, add bread ec bs, o1 third the ¢ ntity of the mea id mix all well t her, wit] V s t r ~ beaten lig] Roll this into balls th of: fry | i littl gravy, previot made from the shred iy from veal, and which must be well seasoned. Tet th stew vel \ for two irs Have already prepared ( thre V thus:.Boil them slowly till tend h not eno ) pleces; then throw thi nto cold ‘ I'wenty fore it is time » serve ther | sweetbreads to the balls. and let them stew. EF wr the gravy with tomatoes or mushrooms, according to ta To Dri SWEETBREADS Let weetbreads simmer gently for half an hour. wit a little s ind mace Then prepa SAU if thick, st 100thdrawn butter, adding to it a well-beater egg and a gill of cream. Liay the sweetbreads in a hot dish and pour the sauce over them.

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SWEETBREAD SALAD.

Boil the sweetbreads. When cold cut them into little dice As you arrange your salad dish, place in each leaf a piece of sweetbread: then throw over the whole your thick salad dressing CrRoQUETTES OF CALVES’ BRAINS Wash thor \ oil the ins Beat them up witl bread crumbs soaked in | e finely-powdered sa i and peppel Mal it into balls and fry it, dipping each ba ht tel oro F'RICASSEED CALVES’ FEET.

Boil four ca s fee nti tende then remove the long bones and cut the feet in two. Put them into a pan with a small quantity of the water in which they were boiled. Add until the gravy thickens.

PORK PorK is an arti of food in such common use that few direc tions for preparing it a necessary The general instructions for roasti nd boiling will apply to it It is a meat that requires a great deal of co no, and is never considered fit to eat if underdor \ you pig is roasted in the same manner as a turkey, the stuffing differing somewhat in having more onion und a good deal of dried and powdered herbs. It is generally eaten with apple sau Pork chops and steaks are cooked as those o nutton and b A loin of fresh pork is generally scored ai

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s() Vi id is sometimes stuffed with a rich stuffing of bread, onion and herbs Piekled pe rl has been I n sait hould be soaked all night belore boiling it BAKED PorK AND BrAns Pick over and wash one quart of ull whi eans. Soak them all nigh In th nornil pour ¢ th { und put them in an iron po earthen crock, pla | ddle a ple if salt por! he inside of h s been « red Place hi 1 DOV the ean hat 1 n | n and crisp. Cover tl] eans with ater S I ut little soda in the water, others a spo nf mola l black peppel nd wat ind 1 i i thick bear i in the Bal ll d owly, in h oceas lal ere | enough water If too dry, add boiling water. I ds the last the be ans must soak up all the wate! Remove the paste which is useless, and pla the pork in a dish and surround it with the beans Earthenware crocks are to bh. had in New England. diminishing in size at the top, mad expressly for thi purpose lo Born A Ham A har h uld be put ) 1 W el I ioh COVE I As soon as the water boils. < it on o1 d 1 ll only simmer, for eight hou The ! f in and put the hat lin in 1 na I hin unt the water has cooled lr} I ’ ri nicely sprinkle over it pounded cracker and a little by vn sugar, and

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VEAT. 51 To Bake a Ham.

Wash and put to soak over night a medium-sized ham Early in the morning put it on to boil, well covered with fresh back, and keep it simmering only until it is don be in about four hours—filling the boiler as boiling water Then take it out, and skin it whil off carefully the rough edges; then grate thickly ov erumbs anda sprinkle of brown sugar. Put th dripping-pan with a pint of Ma own drippings, which the dish you have dressed it in will usually afford, and baste it every few minutes until it is nicely } browned and the wine thorough] y absorbed.

To Roast A Ham.

Take a new ham that has been sal 1 for some weeks. If befor roasting. W hil it is before the fire, ne and sugar. When it is half done, remove the skin, stick it full of cloves, and let it roast as long it with fresh wine and sugar until thoroughly Ham Toast.

Boil one po ind of lean ham. Mince it very fine. Add the yolks of three eggs, one tablespoonful of butter, two tablespoonfuls of cream, and season well with cayenne pepper. Stir it over the fire until it begins to thicken, then spread it over thin slices of hot toast from which the crust has been pared. To Brom Ham.

1in slices, and lay them in hot water for half an our. Take them out and wipe them dry. Dip each slice into | l | and bread crumbs, and broil them lightly over a clear fire.

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One hundred pounds of meat, six gallons of hot water. nine pounds of salt, thre pounds of brown sugar, three ounces of saltpetre, dissolved alone. Do not put it on the meat until it is cold.

A Vrreria Recerpr ror Bacon The pork must be well fattened on corn, and not cut out til] the day after it is killed. Sal ll with fir t and ground alum x ut a spoonful of saltpetre rubbed ll on tl hoc] befor the salt 1s applied | caretu n the I I he skin down it he four weeks At tl d of up the middlings, joints and chines: have the rs covered wi icely-burnt hic] ashes m li two weeks th n hang then ith he hocks down Ke pa sm ke but no fi to eat you 1eat Old stumps ar ery good, or chips smoth 1 with saw-dus B not to let on piece touch another in han he sprir when the weather is warm put in t wood enough to keep aliy und o tobacco and red pep; Do this at least once a day, it destroys the fly that d posits he egg for insects | ) sionally to ha. smoke of that sort all the spr Y house must be di und have air-| vuger h d I } Le cab] { ls Or | kK doo whi nh y l ca openimn the close door in fine weather. Kill the hogs « | reas of the moon By following these directio su 0 To MAKE Savsacre Mrat For a bushel of meat, « hopped fine, add one tea ‘upful of red pepper, one of black pepper, two tea upfuls ot

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when y l ive a litt melted oO!

salted, anc enough, s« taste Pa u mus water ind dry th nful of saltpetre, all powdered, and salt enough to ier and try it, adding what seasoning it VIRGINIA SAUSAGE MEAT.

sausage meat to get out all tl vieces of bone and sh it in luke-warm water and lay it on a table to nd all night Take off some of the fat from to mix with the lean. [I 1 use “leaf fat’ Iry your sausage, lit will me away to gravy and kn f lean urd and dry, floating in a sea of Che fat must be taken off before the chines ar shed, ind put to drain with the lean. yp it fi ut all the strings. When fine i ge, black and red pepper, to your t in a close vesst If you wish to stuff them, e some nicely- l cl li kept in salt and ra fortnight. Stuff them, hang them on sticks A little smoke improves them; too much makes ye young and tender. Cover them with water. und boil them ve ry slowly. When the bones are x ady to fall out, take them from the fire and sprinkle a little salt over them Set them away to cool, and when cold, remove all the rreast rom the top an 1 the bones. Take them from th liquor, and ld to it od strong vin os € i oI liquor to a pint ol V1 al Boil these 1 yper, cloves and illspic ey requir Taste them, and li 1e1: t no ] the hot liquor

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84 WEAT Hoppinc JOHN One pint of lady peas to one quart of rice and one pound of bacon. Boil the peas and bacon together until soft; then add the rice, well washed. Stir it well, and let it boil until it boils up. Then pour off the water, leaving just enough to cover it well. Cover it and set it on a slow fire until thoroughly done When you pour the water off, add a teaspoonful of whole black pepper.

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POU iTiis.

TURK EY.

Tue turkey is a true son of the soil. He has never been asked for his naturalization papers! When Ci lumbus launched his three earavels, he was an old inhabitant, and strutted and gobbled his unmolested way along the whole Atlantic seaboard. He has long since fled to the unsettled wilds and woody regions of the Far West, where the foot of man is seldom seen. In the Western States the wild turkey is still a familiar dish, but it is seldom seen in the cities of the Atlantic coast; here they are only to be obtained in the severe winter weather, when they are brought in a frozen condition many hundreds of miles. They are then very fine. The fl sh is much the same as the domestic bird, but it is darker in color, more juicy, and has a slight fame flavor. It is co ked in the same manner as the tame bird. Either wild or tame, it is universally admitted to be the finest fowl brought to table.

Roast TURKEY.

The turkey must be young and plump. It should be roasted before a fire in a roaster and frequently basted. The body and craw should be stuffed with bread stuffing. The gravy must be made in a saucepan from th drippings in the roaster, carefully removing the fat. Some prefer the liver mashed with the (85)

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Bortep TuRKeEYy.

Turkey boiled is preferred by many persons: others think that much of the fine flavor it possesses pi the water. In boiling a turkey it must be stuffed with a bread fling in body and craw. Tie the legs and wings close t e body before putti about the legs, it will be cooked e1 company boiled turkey recommend this method of cooking’ it. The fi made very much in the same ma t 1s oysters, stewed richly, and the second celery sauce, i r can ‘ w witl

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TURKEY, WITH PLumM Pupprine Srurrina.

Mix bread crumbs, butter, salt, pepper, and an ege well beaten; then throw in a teacupful of large raisins. Mix it well, but do not wet the dressing. Stuff’ the craw first, and sew it up with a large needle and coarse thread. Put thi remainder into the body of the fowl. When th turkey is ready to serve, cut and remove the stitches carefully. In stuffing, leave room tor the raisins to swell, [tf the turkey is to be eaten cold, scrape out the dressing and moisten it with a littl gravy, heated thoroughly, and serve it alone hot.

DrevILLED TURKEY.

Take a cooked leg of a t irkey or fowl. Slash it all over to the bone. Salt and pepper it well, using both black and cayenne. Mix some made mustard with fl uur, and plaster it over the leg. Place it on the gridiron and broil it over a ¢ lear SCALLOPED TURKEY.

Cut up cold turkey into small pieces. Put a layer of bread crumbs into a butte d dish, moisten d with a littl milk: then lay in a layer of turkey, seasoned with salt and pepper, and a small piece of butter; then add anothe: layer of crumbs, and so on till all is finished, adding any filling, gravy, or s¢ raps left from the turkey. Then beat two eggs; add to them two tablespoonfuls of milk, one of butter, and a little salt. To this add cracker crumbs until it is thick enough to spread over the top { the turkey. Bake it half an hour, keeping it covered about twenty minutes; then remove the cover to let it brown. TURKEY IN JELLY.

ther is very cold, a turkey may be prepared to last for several days, for lunch or for little suppers. Take a

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5o POULTRY.

large tender turkey. Make a stuffing of bread crumbs, a little chopped pork fat, and an onion minced, with peppe! and salt. Stuff the craw and the inside of the turkey as full as possible, and sew them up. Put it in a pot just large enough to hold it, and cover it with water. et it simmer very slowly for several hours, keeping the lid of the pot on, and adding boiling wate1 if the turkey should not continue covered. When thi turkey appears thoroughly ¢ oked, take it off the fire and put 1t away till cold. Pour the water in which it was boiled into a crock and set it away to cool. The next morning remove all the fat entirely from the top of this liquor, and put it on the fire in a kettle p rfectly free from grease; then pu in enough gelatin to stiffen it; the quantity must depend upon the quantity of liquid and also upon the strength of the liquor. If it should have jellied, it will not require so much gelatin. Taste the liquor, and if it requires salt, add it; then throw in a teaspoonful of sugar and a blade of mace, and the whites of two o1 three egg to clear it. If the liquid is too light in color, add a little browned sugar. A little lemon juice may be added if approved of. Strain the jelly through a bag Cut the cold turkey in pieces of a « nvenient sizé ke the breast bone out. Have ready some cold smoked tongue or mix enough oO! it With the 5 iffing to give:;.

ham, minced 1 it a savory flavor. Then place the | wide stone pot, as wid above as below. Put the stuffing at intervals between the pieces of turkey, and when all of it is in, pour the warm ‘elly over it and let it run well through the whole. Put the pot in ac ld place, and tak turkey when needed after the jelly has become har it is served, a few capers will be an improve! must not be put in the pot with the turkey, as they will interfere with its keeping.

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POULTRY 8y CHICKENS.

Chickens should never be cooked the day they are killed; as possible, and the inside wiped with a dry cloth, but no water the flesh is then very stringy. 1ey should be drawn as soon used. The livers, &c., should be put away by themselves. <A little piece of charcoal laid inside will aid in preserving them. Chickens should be young and plump. Old ones should be boiled or fricasseed For roasting, they should be stuffed with a bread stuffing both in the inside and in the craw; for boiling, only in the craw. In making,chicken jelly, soup or gravy, immerse the claws, after they are cut off, in boiling water for a minute or two; the skin will come off like a glove. Throw them in the sauce pan and let them cook with the rest. A rie h gluten is found in the claw. Chickens are very good served cold in meat }j lly, and make a handsome dish. PHILADELPHIA CHICKEN SALAD.

For one pair of ordinary-sized chickens use one table spoonful of mustard, if itis very strong, if not, half asmuch more. Mix it with water; then » yolk of one raw egg, and pour in oil gradually, mixing it well together until half of the oil that is desired is used. Then mash the yolks of nine eggs, boiled hard, to a smooth pulp with a little vinegar, rejecting the eggs that will not mash and become m aly. Then beat in the yolks of two raw eggs, and continue with the oil, adding vinegar to taste. It must be beaten a long time, when it will become like a thick custard. One large bottle of oil will suffice for two pairs of chickens.

For salad, select tender chickens with plump breasts; or, if preferred, the breasts of turkeys. They may be either boiled or roasted. Cut them up in small pieces, and mix in celery, cut very small. The celery must be quite dry when added. Have the dressing made and the chicken pri pared some hours before wanted. Sprinkle the chicken with a little vinegar, pepper

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and salt. When ready to serve, mix the chicken and celery well with the dressing, arrange it in dishes with young lettuce ANOTHER CHICKEN SALAD.

Boil the chickens till perfectly well done In great number for a large entertainment, a few ar roasted. If turkey is used to mix he chicken iys roasted. All the veins, sinews, fat, hard pieces and skin, must yved. Chop the whole up evenly in small 1eces Cw x three hours befor eeded eitina | crock and pour enough of the dressing over to moisten the whol Half an hour befor rving, place the chicken on large flat dishes, first putting a wreath of tender young lettuce | es und the edge. Then place the lettuce leaves through the whole, at intervals, and handsomely upon _ the top. Chen spread over it a thick layer of Mayonnaise dressing Whe 1 th season will not admi I sin ettuce ( ry 1s ibstituted; some persons prefer always to have celery cut up with tl icken, the proportions about one-third celery, two gently till the chicken is we not let it boil after this, or the egg will curdle.

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To FricAssEE CHICKEN Brown.

Cut up the chicken. Fry the pieces a light brown. Put them in a stew-pan with sufficient gravy, already prepared. Thicken the gravy with butter and flour, mixed, and color it with sugar, browned. Season it with mace, and salt and pepper. If you like the flavor, add a little white wine. To FRIcASsSEE CHICKENS.

Joint the chickens, and Jay them in salt and water for on hour. Then put them on to boil in a small quantity of water, with mace, pepper and salt; add half a pint of cream or milk, thickened with butter and flour rolled together. Add chopped parsley just before serving.

CHICKEN AND TOMATOES.

For four small chickens, take six large tomatoes and one or two onions, a slice of salt beef or pork, two or three large green peppers, the seeds and veins removed, a small buneh of fresh pot herbs, three cloves, a few pepper corns, half a tumbler of white wine and one of ¥ fat or butter.

slowly. W hen in quantity rice is well swelled and tender, remove the saucepan to a slow fire to simmer, covering it well-with a cloth und r the lid. W hen done, the BorILED CHICKEN AND MACARONI.

Boil the chicken in the ual way. Boil six ounces of macaroni for ten minutes, in half a pint of water, with a tabl spoonful of butter. Strain it and put in two small onions, with three cloves stuck in each: then pour in half a pint of milk or eream, enough to cover the macaroni, and season it with salt and pepper.

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GY POULTRY Boil it very gently for half an hour, till the macaroni has soaked up all the milk or cream; pour over it cheese grated very fine, and then pour the whole, very hot, over the chicken, which may be served whole, or cut up as for a Iricassee. CHICKEN CURRY.

A dish for six or seven persons may be made thus: Take one large or two small fowls; cut them up in pieces large enough for serving; put them in salt and water until the ingredients are ready; take two tablespoonfuls of powdered ginger, one of fresh turmer! _a few cloves, som¢ mace, cardamom seeds, cayenne and black peppe1 and salt. Put into a large mortar three or four onions of good size; pound them well with the spices until they form a paste. Brown the chicken in butter. While this is doing, place a saucepan with three pints of water on the fire. When it boils, throw in the paste, and when this has cooked a short time, put in the chicken and let it all stew -ved in a separate dish to eat with it, together. Rice mu the rice boiled dry and well. Curry may be made of lamb, veal, o1 ry. Serve the above in a deep dish capable it deal Travy If you irry in the form of a soup, boil your meat in sufficient water and stir in the above paste, with a tablespoonful of flour mix: d with it. A breast of mutton makes a very good curry. The meat should be cut in spoon-pieces for helping convenient ['aste before serving, to see if it has salt and pepper enougl Eat it with rice, and if you like a little acid, add some drops of lime juice in your own plate. A very good curry may be made from the cold mutton or fowls left from yesterday’s dinner.

CHICKEN CURRY.

Chickens to be roasted plain, jointed and cut up. Put two tablespoonfuls of curry powder in a pan, and let it brown in an

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oven a minute or two. Take two sliced onions, and brown them in about two tablespoonfuls of butter in the frying-pan. Remove the onions, when browned, and put them into the ‘pan with the curry powder, salt, and four tablespoonfuls of cream; add the chicken. Let stew from five to ten minutes. Cold roast veal may be prepared in this way, but must be chopped. CHICKEN PILAUv.

Cut up a chicken as for a fricassee. Let it simmer slowly, with enough water only to cover it. Season it with pepper an salt, and a blade of mace. Have ready a large teacupful of rice, which has been well washed and left in water to soak. When the chicken is cooked enough, not till ready to fal apart, but allowing for further cooking, take it off the fire. Drain the rice, and put it in the pot with about a pint of the liquor in which the chicken was boiled. Salt it and let it boi till nearly done; then drain off the liquor if any remain, but not too dry. Put the chicken into the middle of the rice, heap the rice around it and let the whole stew gently in a corner of the fire.

A Frorrima PILav.

Take a fat chicken. Cut it up in small pieces. Then fry one onion, one clove of garlic, five tomatoes and a pic ce of pork altogether until brown. Then add a pint of rice, with wate enough to cook it, and a little allspice, and let it boil gently. When the rice is thoroughly cooked, set the pot on one side of the fire to simmer gently till it is time to serve it. To MAKE A PILAU.

Boil a pair of fowls, and, when well cooked, reserve a part of the water in which to boil the rice, keeping the rest to add afterwards. When the rice is done, mix it with butter; lay one half in the bottom of a deep dish, lay the fowls upon it, and

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put the ilf of the rice on top, adding the remai r ot the liquo n spread over | the well-beaten yolks of two egos, a It 1n 1 moderat 0 aT PHILADELPHIA CROQUETTES.

Mince turkey or chicken as fine as it is possible; season with salt, pepper, the smallest dash of powdered mace, and a little onion, grated. Then make a sauce thus: Take a large table spoonful of butter. two tabl spoonfuls of fi, half a tumbler of cream and a salt; mix these smo stirring all the time. Then pour the sau her. When mix which must be deep enough in the pan to cover it, and when it is brown, lift it out of the lard with a perforated sl mer and lay it upon a dish spread with soft paper, to absorb superfluous grease, If you W h your croquettes to be very supe r in } a 4] 1 delicacy, use halt sweetp! ad and ha makes them soft and creamy. The above quantity of sauce is enough for half a turkey. It is better for inexperienced cooks to use a brush for the egg, touching the outside very lightly with it. Too much egg will form a cake and fall off. Some prefer to mix the egg with the whole of the ingredients. Wire. ] ].

irying Daskets are much used tor croquett Boil a pair of chickens with a little salt, and skin them. <e out the bones and mince them as fine as possible. Work two tablespoonfuls of flour into a quarter of a pound of butter, and stir it into the minced chicken. Then add a pint of rich cream, half a grated nutmeg, pepper: id salt to taste, a pinch of ground mace, a tablespoon

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small onion, chopped v« ry fine. Mix all these together and let it stew ten minutes. Take it off the fire: add the yolks of four eggs and stir it well. Spread the mixture on a dish to cool. Take out a spoonful, roll and shape itin flour. Take the yolks of four eggs, the juice of one lemon, and a little salt, a tabli spoonful of cream. Mix all together and dip each croquette in it. Afterwards roll them in fine bread crumbs, made of stale bread grated and sifted. Fry them a light brown in boiling lard. PRESSED CHICKEN.

Put a fowl into a porcelain-lined kettle with salt, a few cloves, and whole allspice, but no water. Put the kettle into another of boiling water, and let it remain two hours, or until the fowl is tender. Then remove the skin and bones, chop the dark and light meat together, but not vé ry fine, and place them inadish. Pour over it the strained liquor which remained in the kettle. Let it cool; then fold it in a cloth and press it with a heavy weight. To be sliced when cold.

FRreD CHICKEN.

Cut the chickens in pieces and season them with pepper, salt, and a dust of meal, and then fry them, after which lay them on a dish and cover over to ke p warm. Then pour the grease out of the frying-pan and put into it a teacupful of cream, a blade of mace, a little salt and pepper, a saltspoonful of flour and a teaspoonful of butter mixed together. Let these simmer together a few minutes. Place the chicken in the dish in which it is to be served and pour the sauce over it. CHICKEN PI.

Cut one or two chickens in pieces of a convenient size for helping. Put them in a saucepan with water, but not enough to cover them, Add pepper and salt, and a blade of

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mace; if you like the flavor, add a piece of celery about two inches long. Let the chicken simmer slowly, frequently turn ing it in the water, that the upper pieces may go to the bottom, and let the saucepan be well covered, to keep in the steam When the chicken is nearly cooked, take it out of the water Skim the grease off the water; then make a thickening of flour, mixed well with butter, an itin. Let it thicken over th fire for a short time; then have a good paste prepared, line the baking dish with it, place the piec s of chicken within it, and then pour in the liquor from the sauce pan. Several hard-boiled eggs, cut in half, are sometimes put in the dish with the meat. If the gravy is to be very thick and rich, stir the yolk of an egg, well beaten, into the liquor before putting it in the dish. Keep the giblets whole, and lay them in with the rest. Cover the dish with the paste, and bake it only long enough to bake the crust. If the gravy should dry up, and there is any re maining in the saucepan, add it by pouring it through a hole beneath a little ornamental tuft, made of crust, on the top of the pie.

CHICKEN Prr.

Take a tender young chicken; cut it into small pieces; put it into a small pan with a little salt, and cover it with water. Cover the pan and let the chicken cook till tender. Then make a rich pastry. Cut little squares of paste and put them in with the chicken; also a lump of butter, some pepper and a little rich cream. Then cover the whole with t make a hole in the centre of the cover; also with a fork make e@ pa try, and holes in the top crust to prevent blistering. Chicken pit should always have a great deal of gravy; this must be made from the water in which the chicken was simmered, Take as much of it as will be necessary to fill the pie dish, and stir into it a small piece of butter and a very little flour, not more than a small teaspoonful. Add a blade of mace, and give it a quick boil in a saucepan; then pour it over the chicken when it is in the baking-dish.

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To Make Cuicken Por Ptr.

Make a paste of any degree of richness that you prefer, Cut it into long broad strips and line the pot with it, pila in them like the staves of a barrel. Cut the chicken in pieces, salt and pepper it, and if onion is acce ptable, put in about a quarter of an onion. Cut up two potatoes and add them. Make some large flat dumplings of rich paste and mix with the chicken. Then rub some flour and butter together; stir this in some hot water and make the mixture smooth. Pour it into the pot with the chicken, and if it is not enough to cover the chicken, add a little warm water. Then turn the tops of the crust lining the pot over the chicken, and make a lid of crust to go over the whole; a hole in the middle of this must be left for thi gravy to bubble through. The crust must be thick. When the pie is done enough, serve it on a large dish, place the chicken in the middle, and arrange the pie es which lined the pot, and ought to be well browned, on the outside, putting the softer crust and dumplings inside, SPRING CHICKEN.

The young spring chickens are too delicate for roasting, and not mature enough for fricasseeing. They are better either broiled or fried. For broiling, split them down the back, and broil them before the fire in a folding wire broiler, turning them frequently; dust them with a little flour and baste them with butter. When they are cooked through, place them on a hot dish, rub more butter over them and serve them hot. CHICKEN PuDDING.

Beat ten eggs ve ry light; add to them a quart of milk. Melt a quarter of a pound of butter; stir the butter into the milk with as much flour as will make a thin batter. Prepare four: ot 4}: ]. eo Kens; Cut them up mm large pieces, as in carving at table. Put them in & saucepan with as little water as will cook the m,

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some pepper and parsl Let them simmer till tend | n take chicken from tl Vale ind place In a deep baking-dish Pour the batter over the whol nd bal To Roast A Fow. with CHESTNUTS.

u ibout two do 1 chestnuts hel hem e hot and take off the skin. Chop them in pieces abou s fa grain of corn. Have ready two dozen boiled chestnuts. Shell, skin and pound them in a mortar, with the | f the fi ida small piect of the fat of boiled ham, a littl pepper, and s thcient salt. ‘Th add enough boiled chestnuts, whole, to make 8 stul g r the ¢ und insi ( ( | toa the fowl, and n the gravy with boiled ch« pounded to a past Throw in a few whole boiled cl i st them up for a short time with the gravy, and wl served 1 AND DUCKS.

Roastine is the only mode in which a goose is cooked. It should be young; there is no food more distasteful than an old goose. If the weather is freezing, i well to let it hang in the air two ol three days. Pines the b rd wel stu the inside and the craw with a rich stuff her of bread o1 boiled mashed potatoes, mixed with powdered sage and onions. More onions are used with a goose than with chicken or turkey. Baste it well, and if the breast shows signs of dry too much, cover it with a piece of paper skewered on. Goose is usually eaten with apple sauce.

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To Roast Ducks.

Ducks should be young and tender. They are stuffed with a bread stuffing and sometimes with mashed potatoes. Dried herbs and onion are used in both of these stuffings. Chestnuts are sometimes used to stuff ducks. They are also dressed with olives. The olive stones are taken out, and they are placed, with a little gravy, around the birds on the 1 when served. To Stew Ducks.

Half roast a duck; then carve it into pieces and put it in a stewpan, with a pint of beef jelly, a small onion minced, a little pepper and salt. Simmer it about fifteen minutes and skim it well; then add about a quart of green peas and a piece of ie butter rolled in flour. Cover the pan close, and let it stew a half hour longer. Serve it with sippets of toast.

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GAME.

VENISON.

VENISON is either roasted or broiled. For roasting, the saddle is the choicest part. While before the fire it should be closé ly watched, and if it shows signs of becoming too crisp, it must be covered with white paper, stuck on with a skewer. Venison is always served very much underdone. For those who like it better done, a few slices may be cut at table and cooked in a chafing dish, with currant jelly and gravy. Venison steaks must be broiled in the same manner as beef steaks. Small slices may be cooked with great advantage in a folding broiler, which must be frequently turned to keep in the juices, The inferior parts of the deer are used for pasties. Che legs are often dried and used like dried beef.

VENISON SAUSAGES M a portion of the fore quarter or neck of venison. Add t one half of the quantity of pork, also minced, Season it with pepper and dried herbs Make this up into littl pats and fry them. The fat in them will be sufficient for frying VENISON Pasty.

Bone a neck and breast of venison. Cut the meat into pieces all enough to be “ he lped” easily. Boil the bones and trim10]

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Littl l 1 | | ulces minutes, stirri li flour. I lak he vy ind pour the the paste and \ I p ut the wink RABBITS ar white or broy n mid-winter. ll much repute for Diy te th al pleas Dus Chen pt ‘ water, pepp R a pie € cs the liquor. L glassful of whit int nt t ] n con }; the té he it s V int W itn \ \ in the

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7 AME. 103 BIRDS ROASTING is universally conceded to be the best method of »oking most game birds. The canvas back duck, so renowned for the delicacy of its flesh, is always roast d. This bird is found nowhere but in America. On its return from the fai orth in tl fall flesh is not pal ble, but after feeding a little y m the wild celery which I then the rivers ere they aboun hey soon become fat and juicy. Epicures have given the law as to the eooking of these birds, and have yrdained that they shall be served while the flesh and gravy are still of a bright red. The time for roasting them varies from fifteen to thirty-five minutes. These ducks should not be drawn ill tl | till they are about to be cooked, and very little water should be used in lea Next to the canyas-back is the red-head, which in delicacy of flavor is not far inferior. The variety of wild ducks, how ever, is so great, and the method of coo so similar, that it: a:: é 3 is unnecessary to give particular directions for each. The widgeon, mallard, teal, black « uck, &c., are all roasted.

Pheasants, oTOust and prairie hens are always roasted. This is also « msidered the best mode of cooking partridges, though 1 greater latitude is given in preparing them. In those locali ties in our country, principally in the Western States, wher¢ ntiful, it is common to break up and stew down half a dozen for making the sauce. They are sometimes boiled, and at large dinners often, thus cooked, take the place of turkey whe n out of season. artridg¢ 8 keep longer than most birds. nite time if frozen. It must, howGame will keep an inde ever, be cooked as soon as thawed. No bird is better for being kept longer than two or three days. Snipe, plover, rail and reed birds may be eaten on the day they are killed. Game birds should be basted in their own juices and dredged with a very little flour. Larding interferes with the natural flavor of the bird, though it renders it more juicy. If mode of preparing them is preferred, it is best not to use a

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104 GAM] Serve them hot, and let th p! ut 2 WE warmed. Curr: jelly is commonly eaten with them For those who like their food a little more cooked, a chafing dish will render a few slices of th breast nore la Currant jelly may be added if desired

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GAMI 105 To Roast Wiip Ducks.

Put an onion inside of each duck, with a little pepper, salt, and a tablespoonful of red wine. If the fire is good, twenty minutes will roast them. Serve them with onion sauce, or the following gravy: Boil the necks and gizzards with an onion till the liquor is about a pint; then add a blade of mace, a slice off the end of a lemon, half an anchovy, and pepper and salt Boil it to half a pint. Color it with browned sugar. Strain it and serve it with the ducks.

W oopcock.

W oodeock, when prepared for connoisseurs, are roasted with the entrails left in them,—the gizzard only is removed. When placed before the fire, lay a piece of toast beneath each bird to absorb the trail, and serve them upon this toast Chey require from fifteen to twenty minutes to roast, and must be basted with butter. If drawn, the process is the same.

Woodcock are sometimes stewed in a pan, with very little water, dredged with flour, and basted well witl itter. Their own juices fl and make a good gra A favorite v f cooking them is to split them down the back and broil t n Baste them with butter, and serv them on toast SNIP!

Snipe, like woodeock, should be roasted to be eaten in perfection r) are sometimes larded. If this is resorted to, it is best to cover the breast with a thin sheet of the fat of pork, skewered on. They are sometimes stuffed, but this is not the most approved manner. The stuffing absorbs too much of the jui es of the bird.

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~ t < _ = =| sa, tad 3st vt = ~ > — 7 3 = rol i a = ae Cy = ic s io = 4 - m= —_ t = ary - al ae f > ieee _ jew = —— — - i —_ a f ~. mand om a i a _ = i 35 = t

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GAME LOT in a pan, but it is universally acknowledged that baked meats are inferior to roasted. Serve them with sippets of toast in their own gravy, seasoned, or with bread sauce made of cr imbs saturated with the gravy To Roast Reep Brrps.

Roasting is the best methed of cooking thes birds accomplished by suspending them from the found in roasters, or tin kitchens, as they hey take a very short time to cook, and must To Bake Reep Brrps.

Select a number of large potatoes of the same size and shap Wash them well and pare them, taking the sl in off as thin as knife or teaspoon scoop out a space in the inside of tl large enough for the bird. Drop a sma | piece of butter i made in the potato. Place as a lid the piece cut off; th slice off the other end to enable it to stand Rep this with the rest of the birds. Place the potatoes in a baking dish close beside each other and put them in the oven to bake, with a water at the bottom to prevent burning.

slowly, and serve them in the dish in which they were baked, After the birds are picked a id cleaned, keep them on ice till ready to be cooked Use very little water in cleaning them. Season them with pepper and salt, and put them in a fol lin wire broiler. Turn the broiler frequently, and baste them with

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108 GAME.

little butter. When they are done, place them in a hot dish, ‘ubbed over the m, and cover em, Serve them on toast and keep them covered. To Stew Reep Brrps.

After they have been properly prepared, put them in a stew pan with a little water. Rub them well over with butter, and season them with pepper and salt. Cover the pan and let then simmer slowly W hen done, serve them in thei OWD gravy Keep them hot in a covered dish.

PIGEONS.

PIGEONS may be dressed in many ways. Their flavor dends a great deal upon their being drawn and cleaned as soon sting, the may be stuffed as you do fowls, and cooked n a tin roaster before the fire. For baking, they mav bi pre same manner, and baked in ming for the gravy, and basting I and SCAM them with a little butter.

lo Brott PiGeons.

Split the pigeons open down the back. Season them with pepper and salt and let them lie for ten minutes; then baste flour and put them on the gridiron, turning then rapidly from side to side. When done, spread butter in lumps ver them and serve them hot.

PIGEONS IN JELLY.

make a very nic¢ a little mace. When done, put the:

Stew the birds whole, )

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GAMI LOY in a stone pan till cold; then pour ove! them clear meat jf lly, which you must have ready prepared, and which must be melted for this purpose. While melted, a little lemon juice may be added to it, or any flavor you like. PigeEON DUMPLINGS.

Season the pigeons well with pepper and salt. Lay each pigeon in a piece of puff paste rolled half an inch thick. Tie each one in a cloth, and boil them gently two hours. PiGEons STEWED.

Pigeons may be stewed by laying them in a stewpan between layers of cabbage, cut as for slaw. Season them with salt and pepper. Thicken a little broth with flour and pour it over them. Cover the pan well, and let them simmer until the pigeons ar tender.

Stewed without the cabbage, they should be done in the same: \ manner, and served with mushrooms.

SQUABS IN OLIVES.

Clean them nicely and lay them in salt and water. Take a quarter of a pound of butter, a quarter of an onion, thre tablespoonfuls of flour, and a little mace, cloves, and pepper and salt, and stew them together for half an hour. Then add the olives, stoned, and let all stew slowly for an hour longer.

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BROTHER JONATHAN.

Make a “mush” of Indian meal, adding e1 ough wheat flow to prevent the pieces from breaking when sliced. Let the mush he made the day before it is to be us d, and set it to cor | in a aeep pan, that the slices may be large enough. Turn out the cold mass and cut it into slices; and then with the top of a small teacup cut it out in circles like short cake. Place your little circles around a flat, round plate or dish, in a row Chen add another row on top of these, and so on till you fo1 1 low pyramid. Spi nkle each row freely, as you place it, with Par mesan or other rich, dry cheese, grated. Throw red pepper over the whole, and dot it with little pieces of butter and a little grated bread. Brown it in a quick oven, as you do macaroni, and serve it in the dish in which it is baked. The mush must be salted when boiled. Two or three yolks of eggs beaten and stirred into the mush while warm will add to the richness. CHEESE BOXES Take two tumblerfuls of milk, a quarter of a pound of fresh, sweet butter, and a good quartel of a pound of wheat flor Boil these till they I ce a thick, smooth cream. Cool it. Then mix the yolks of six beaten eggs and half a pound of rated cheese—Parmesan, or rich cheese old eno to grate Then beat the whites of six eggs to a froth and mix them slowly

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imme f und i m it ven on tins. I ywed stand lon the « é ill fa but they must rema ) o ¢ to cook é redients wel Fill the | half ful i rl rea | Serve them soon a y Chey should lig] ) n la the mixture, and salt is required, add it; and if you choos ittle caye pepper Ha ready some li I I ns, such as are sold for t milk Ss, Ca] hold ( é only it bro t the top tl | mn H the oven, and nel | e them o 1 y i ist | <3 utter th roughly ins Brea n ege carefully into ‘ p Set them in oven till the white of the ege rd enough to rm of the 7 imn them out on the dish in w h th re to be a cirele On the t f each sprin little fresh parsl { yped fine ) you pre r it l I 1 tong I | Have ready Luce ot I id { ml iten up wil arich gray bro ind seas 1: th Lu | be of nsistel of mashe ip P I in th { ( I t} eCVOS el it A 1 in s = 1 } I i | { r, if yo refer richly stewed spinage instead of tl T Be ca 1 ne to cook t vos too m h | l mi-liquid, and h nly firm ¢ h to keep

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delicate heads of lettuce. Remove the outer leaves th: and tough. Fill each lettuce head with the fis them round a dish. Drop from a te:

poon little more of the dressing and serve them for lu LAMB AND ToMATO SALAD.

lake equal proportions of lamb and tomatoes; cut cold roast mb in small sli es 5 scald, p al, and remove the seeds from the tomatoes. Put them together in a dish in alternate layers, sprinkling a thick Vayonnaise dressing over each layer. Let it remain in the refrigerator till served. GIBLETS.

Take the giblets of turkey hickens, geese or ducks. Hav them carefully cleaned Put them in a saucepan with an onion, a little mace, sa nd pepper. Cover them with wate ind let them stew till tender When they are about half done add a sweetbread or some calves’ brains. Mix some flour and butter to thicken the gravy, and stir it in. W1 the sweet breads are cooked, add a little mushroom ketchup and serve it This makes a very nice little dish when served in a puff past shell A Nice Lirrie Diss or Bret Mince cold roast beef, fat and lean, with a little onion, very fine. Season them with pepper and salt and moisten them with gravy Fill scallop shells half full with this, and the remal half with potatoes, mashed smooth with cream. Put a little lump of butter on eacl 1d bi 1 them in the oven. Chop some cold chicken into small pieces. Mix it with an equal quantity of cold boiled rice. Put it in a small bakin h, with pepper and salt to taste, and cover the top V ith an

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salt ta vii mixed mustard, a wil | of ran jelly, and some } les « up, or cap I} ravy must be strained and used to cook it.

VEAL Parry.

Three pounds of veal, one pound of fresh pork, two crackers, pounded fine, two eggs, one and a-half nutmegs, teaspoonful of black pepper, half a spoonful of cayenne, ty of salt All must be minced very fine and together. Put some crumbs and butter over the top. Set dish in a pan of water, and bake it in a moderate oven fo1 hours. If it begins to burn or harden on the top, cover it with Mince FOR PATTIES.

Two ounces of ham, fi ur ounces of chick 1 OI veal, on egg, boiled hard, a little mace, cloves, salt and p pper. Mince all fine. Add four tablespoonfuls of hot, rich gravy, the same of cream, and one ounce of butter. This wil nicer if eaten hot. When you are ready to serve the patties, put the mince in the shells. If eaten cold, the shells can be filled at any time.

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A Litre Pastry.

‘his can be made of any kind of cold meat hashed and seasoned highly. Line a dish with pie-crust. Pour the meat | in hot. Cover it with a crust and bake like oyster pie. Tomato Toss-Up.

Peel and remove the seeds from six large tomatoes. Put them in a pan with a spoonful of melted butter, som peppe1 sa und a small onion, minced. Fry and stir the whe together, and add to it when nea I t or fov shredded. Let it simmer a short tims it hot RIsorro.

Pick and clean carefully a pound of the best rice. Boil it in enough water to cover it, adding a little salt. Do not stir it at all, but be careful that it does not burn. In twenty-five minutes it will be done. W hil the rice is cooking, b il SIX OY eight well-made sausages for fifteen minutes, W hen the rice is done, place it in a well-buttered mould, laying the sausages in ita so as not to touch each other. Put the mould into a hot oven and bake it for a few minutes. When ready for it, turn it out of the mould and serve it with a sauce made from strong broth or meat jelly, thickened with a little flow and, browning. Use no butter or grease of any the sauce in a boat. If sausages are not liked, force-meat balls of any meat you prefer may be substituted.

Rice Pre.

Into one quart of nicely-boiled rice stir a larg spoonful of butter, less than a pint of sweet milk, two eggs, and a littl salt. Lay in a baking dish alternate layers of this mixture and cold turkey and ham, cut quite fine. Cover the mixtur and bake it for twenty minutes.

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butter, salt, pepper, a little onion, and any herb you p » mixture, and boil it for twenty minutes Serve it with bread crumbs browned in butter \ good substitute for meat at dinner, or as a side dish SoaKED PAssovER BREAD.

r delicate | id is made into many nice dishes for breal dinner and tea, mixed with milk, butter, pepper and sal It can be fried in butter like large hominy Take cold fowl, or fresh meat of any kind. Add a littl ham, fat or lear Chop very fine, and add half as much stale rread, grated, salt, pepper, a dash of nutme 1 teaspoonful of ide mustard tablespoonful of ketchup, and a lump of Hutte! Kn¢ id all we l tog her ti nb] fausage meat Make them into balls, rolls or pyramids. Dip them in beater egg Roll them in sifted bread crumbs and fry them brown Kipneys (A Nice Breaxkrast Disa Boil and chop one dozen lamb kidneys very fine, and mix them into a smooth, rich paste with yolk of egg. Cut small ¢ off the erus Co them on both paste, and fry them like doughnuts i

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Breer KIpNeEyY.

Take a fresh beef kidney, removing the fat, and let it soak in salt and water fi r two or three hours; then pul it on the fire in cold water and let it stew for several hours, until perfect tender. If the water smells strong, change it while cooki kidneys vary very much in this respect. Slice the meat leaving all the white part behind, as that is not fit to be used Have ready a pal with a lump of butter in it the si ol Let this brown; then add some browned flour and a cupful of hot water, and boil all into a smooth gravy Chop the kidney hne, Add to it the ravy, with som pepper and The hind legs alone are eaten. They may be broiled or made into a white or brown fricassee, seasoned with mushrooms or tomato ketcl up. The flesh is delicate, and resembles that of tender chicken.

SouseD TRIPE.

After the tripe has been properly prepared by the butcher, put it on to boil in water for about ten or twelve hours. It must be sufficiently tender to mash with the fingers before it is boil it in milk and water to whiten it. Set it away to cool, and then cut the tripe into small pieces. Put it into a porcelain-lined saucepan and cover it with vinegar. Throw in some pepper corns, some ground black pepper, cayenne, a lit mace, and plenty of salt. Let it stew for a few minutes; then add some of the water in which it was boiled, or all if it is much reduced in bulk. Taste it to if it is salt enough. Stir it well and turn it out into a stone pot. When it is cold, it will be jellied and firm.

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ende1 vb them int peppers seed Some five lta p Take th pe by 1 ing and ng it with wrappll ord S ender ft rh L @asl turn round tand ur he follox } 1 put and until 1 ng da ind put it i itil it Is unted Cu nto Dip the Ker crumbs l fry in pieces e ovsters SPICED Tri rap the trip tly with cord. Boil it very take ei x ten hours; then spread t i Irtac ] t ther stand u I aa { es and put them in jars, adding thre hne and salt to taste, and a spoonful of cel eces of horseradish will preserve the vinegar and ant flavor.

MCRAPPLE, 1€ porkers, W th the odd bits of lean tak« n the pork Add small portion of the liver, all together till the ones drop out Pick out her useless parts ar 1 cho} he 1 t ul Have ich the 1 s boiled strained a the fat yp l Ken this liq with Indian meal, It 18 ick b l then pu in th cho ped dered sage, salt and pepper. Boil all together SOUSED Pras’ Frer,

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good deal of black pepper and salt, and a cup of vinegar. Sti well over the fire in the reduced water. Set it away to cool, and serve it cut in slices.

Frrep Noop.LeEs.

seat two eggs, and add to them a tablespoonful of water and half a teaspoonful of salt. Mix in sufficient flour to make a stiff paste, Roll it into thin sheets. Dry and cut them. Boil them in water for twenty minutes. Have ready a pan containIng butter and browned bread crumbs. Put the noodles into this. Mix all thoroughly and fry. Serve as a side dish. seef or veal are the meats used for force-meat. They must be first cooked. Chickens or turkeys make excellent forcemeat, but they are too expensive for this purpose. Mix with the meat sweetbreads or calves’ brains. Fresh meat should always be mixed with a little ham, pork or tongue, to flavor them. Chop the meat very fine, season it with pepper, salt, a little mace, and an onion, which should be bruised into a paste namortar. Beat two or three eggs and stir them into the meat; then make them into balls, roll them in bread or cracker Eca Toast.

salt. Cut some slices of bread; dip them into cold water and then into the egg. Fry a few slices of salt pork; take out the pork and fry the slices of dipped bread in the fat until they are light brown on both sides. When all the bread has been fried, add the slices of pork to the remainder of the egg and fry them ] aso,

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On 1d eppel d b time t¢ \ tear upful AncHovy 1] ilk, tl ks of thr MI.

NLSL Lik a 5S t ym. th and stin des s bread. th st in a COV it Wetsy RaAsBsit yme rich el t sait it all together toast, as you f \ RABBIT THAT IS | ited ch ne until quit ig n sful of win S iit tabl 000 ul 1 e it imn Lately ENGLAND BEAN f a roast beef b rl ld a pint | hem boil for thr Wet o1 upful of I ]:

) hour longer Mu | b ta i, ils awa EI FROM A GO¢ uld always be b | be lec rest ul at n } |

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for present use. After boiling it, take it out of the hot water dry it with a towel and hang it up in a dry cellar. It will be fit as soon as eold for chipping or cooking with cream, Pont only the hard, dry ends of the beef when they can it; but it is far better to boil the whole piece in Driep Breer DRESSED WITH CREAM.

Chip the b very thin. If it is very dry and salt, let it simmer over t fire for a few minutes. If it is fresh and mois it will only require scalding for a few moments Throw out vater. Put the beef in a frying pan with a teacupful of cream, nd add a | pepper. Stew them well together and serve it hot. § ersons prefer a little milk and butter in plac FrRizzLeEp BEEF.

Chip very thin as much dried beef as you require. If it is ] -; ] {; ‘ - 3:; ary l i, let 1t stand a few moments alter 10 1s cu ing water. Pour off the water and fry it in a littl ul Porrep BEEF.

The coarser, tougher parts of beef, which are usually sol quit ipiy, May, bY a little knowled and ca 2) made latab de 1 delicious. Boil the meat until tender. Chop ind it in a mortar until the fibre well Pack it tightly in stone jars or bowls, and pour over it Ss it thin 1 eat it cold with bread and butte1 Beer BoLoGNa ifteen pounds of beef, one and a-| lf pounds of pork fat, six tables nfuls of brown su ix tablespoonfuls of blac!

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three times. ‘To be chipped and eaten like bologna sausag« A Nice Lirrite Rexish Dressep in A CHAFING DISH. \ cupful of tomatoes cut up fine, one tablespoor butter, pepper and salt t ste. Let it heat up \ drop in slices of cold ) d roast beef, veal or poultry | hem simmer together a short time; then add a teaspoonful of mushroom ke i hup.

RAGout.

Brown four tablespoonfuls of flour in a pot, and add a piece of xr the size of a walnut, with as much water as will mak it of the consistence of cream. Stir it well. Cut into smal pieces two pounds of cold lamb, mutton or beef, and put it into the pot with a pint ind a half of cayenne, the same of black pepper, and a little salt. Stir all these well in the pot; then add eighteen peeled tomatoes, four large cari ts, cul nto small pic ‘es, and ty LV ( } Boil the whole s wy for three hours, taking care that does not eet yn Cu { it with 1 r ) he ’ l 1 ! iered n ¢ bits

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Ham AND PoratTo.

Boil some potatoes; slice them quite thin, put them in a pan with a good-sized piece of butter, and let them heat thoroughly, but not fry. Boil four eggs hard and chop them fine; and ch yp fine about as much cold boiled ham as there is of potato. Put all into a china dish‘in layers, with a little salt, parsley, and chopped onion on each layer. Pour over the whole fou large cupfuls of milk or cream. Cover the top with bread crumbs. Put on them small bits of butter, and bake it a light brown.

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OMELET.

Beat the whites and yolks, s parately, of three eggs, t froth; beat in with the yolks a tablespoonful of flour, a littl pepper and salt, and chopp d parsley; then add the whites, and fry the whole in butter.

OMELET.

Beat the volks and whites of one dozen eggs separately; then mix them together, add salt and pepper to taste, som parsley chopped fine, and if liked, a little shallot or onion, minced very fine. or bruised in a mortar. When the whole is mixed together, put half a pound of butter into a frying pan, and heat it over a very warm fire; then pour in the mixture and fry it till done. In order to prevent its sticking to the pan, loosen it with a knife. This omelet should be about an inch thick, and should not bi turned in the pan.

Wisconsin BREAKFAST Eaas.

twelve egos well, and add two tablespoonfuls of cream and some salt. Have a lump of butter boiling in th frying pan, and pour the ixture into it. As fast as the egg cooks on the bottom, slip a knife under, tilting the pan a little, so as t let the raw eg in towards the butter. When it forms a littl cut it in pieces as you would a pie, so that the uncooked egg may

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WI! n d me, add black way This will fill a But the most mmelet is a li it immediate] eht brown.

’ 1 Pes idd a tablespoonful 1 batter; season it with 1 a Irying-] and |] I ally with kn and | yW l ndad »1 tor ) ad Om al e a flavor yp dj cles 1 lly ch ‘1 Lly I mngue, ovsters sl oiled celery, & all of with the egg before pu il omelet, as it requir | lis to use butter and

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EGGS 127 To Pickie Eaas.

Boil th f s till they become p rtectly hard, then remove the shells ar ay them carefully in a large-mouthed jar; pow over them boiling vinegar, well seasoned with whole pepper, allspice, mace, ginger and a few cloves of garlic. When cold, + | 1°, ] +} + fasten the mouth of the jar very close. In a month t ‘ey Eaoas as Rounp as Batis (A Receret or 1794 Having a deep frying pan and three pints of clarified butter, heat it as hot as for fritters, and stir it with a stick, till it runs ol; then break an egg into the middle, and turn it round with your stick till it become as hard as a poached egg, The whirling round of the butter will make it as round as a ball. Then take it up with a skimmer and put it into a disl before the fire. They will keep hot half an ur and yet bi soit, So you may do as many as you please, You may poach them in boiling water in the same manner.

To ScraAMBLE Eaas.

Beat half a dozen eggs very light. Have prepared a small skillet, a chafing dish, in which a large piece of butter is simmering Add enough und pep} o season it; then pow in the ¢, and stir them witl spoon all the time, so that the whol may be equally done. Hav a hot d h re wy; turn the eggs quickly from the skillet, cov@é them and serve them hot.

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OPEN Al R COOKING.

AM BAKE.

It is scai ely necessary to say, even to the uninitiated, that a clam bake is exclusively a seashore festival It can take pia only close to the spot wher the clams hay a “pre emptlon rignt According of our people who dwelt near tl tin Was an easy and econom l s, giving a good « the 11 men f) old and ) ¢ ( \W n all was arranged verba vitations were inf a ! Oo hear of it When at had ired I unlimited Bi rd pear ul shelter many a roosting hen, were d their dusty helter ind furbished up ) the old ] Youths and maidens, with sturdy fathers and mi I lo mn fo me was too distant, came i rtment well packed” in the most capacious hay y n t yuuld b found On reaching the shore, the fishermen,—for was sure to be som then vho knew the habits of tl valve bega in the sands and gathered Ol the ist Meat le me of the younger mem| prepared a large cit scooped, in the sand or turf, while others

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ymin selves into foraging parties, gathered W ad | weed for tl I rl clan wel loe dow \ I in lines around the circle fort Sweet | ato, in thei skins, and Indian corn, hus re interspersed among them, and thin d, brush and hg wood of every sort W ab d the fire was lighted Then al } pllances for Wl ch | ving been bro At ler for al burn and lioht gl ing embers, and the clams, steamed 1 the potatoes a id corn, cooke Then | an the feasting little pats of butter enhance oes and corn, and W th mit wr there was nothing to desire. to a turn clams W d the ere eaten flavor tl ohborl 1 owned a fiddle, it was s ne { hing th happy occasion and wl evi ( went me better and happier clam bak in the rock-boun¢ somewhat in the mode of cooking from tl sandy shores described OVE \ ree fi rock, or upon heavy) slabs of s 3, When the fire is burnt out, the embers are « ind in great ] fusion clan I pile | stone | s erabs and oyste1 fi potat a rs of corn, al | hole, « ma or s ls n ind bakes till de Clam ry acco! » the habits of ther imes ma y an parti seashore ‘ Is picnic clam bakes in name, all the superseding the modest clam. rAUZV { se L-] KILY it there parting r day’s mom varies

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there are no limits in providing,—trained servants have charge | of the feast and serve it; the bak is inspected with curious ey though few clams are eaten—kid gloves, with three buttons having little affinity for clam shells! Nevertheless, the cla bake has done its good work; it has furnished the rallying ery for a very enjoyable day, and to many a new and pleasant memory.

Chere are also clam bakes “charitable.” Some good woman, endowed with much energy and but little money, has a desir to aid some nobk } She organizes a clam bake to carry out her plans. The whole neighborhood, far and near, is invited to take tickets. The supply of clams is abundant. Th y cost nothing, and the men and lads who gather them work for the good cause without pay.

This clam bake is, however, greatly enjoyed. Enough to eat, a crowd of neighbors and friends to talk to, and much inward satisfac tion at having he Ipe 1 on the food work unite in bringing about this result.

Clam bakes political are sometimes arranged by a few ardent politicians, who, desirous of urging some public measure or ad vancing the interests of some candidate, invite the country round to a clam bake, at which the celebrated Mr. So-and-So is expecte 1 to speak, The neighborhood that is, the masculine portion—responds. Mr. So-and-So iddresses tl people Several well-known individuals do the same. Clams are taken at intervals, more speaking follows, thirst naturally ensues, and there is a at absorption of what is supposed to be spruct beer !

The clam bake commercial usually takes place at some attractive spot near the sea, where picnics and pleasure parties f all sorts may be accommodated for a fixed sum by an enterprising individual who thus gains his living, A large wooden building, with a simple outfit for feasting, will here be found. while swings from the limbs of great trees, nin -pins, croquet cases of this

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k it must b I ul $ prepa irly d: an orea le is ywed In pl ng for it Oysters, f und r comestibles, form a part of the supply. Che wh ot these arrangements are made by the proprietor; the feast is served by his attendants, and the visitors ha nothing to d hut then s, the day being ended so desired, by ic a 1 dan ng Chere are doubtless various sorts of clam ba I lluded to above Eno however, has been said to ¢ le the seek« rite I rmation to arrang‘’ th | urtic ilar clam a | nay desire to vark in, the usual latitude being allowed, as in al ipts,” t sweeten and spice t ste [fo Cook Trot oO ANy FisH wiItTHout SCALES, WHEN I ISHIN¢ On arriving at the stream in whi u mean to fish, selec as most favorable for your } ol rding pl wood and bushes, ston ne ing pul é nd h rees or old stum or a “cach Build a larg as will require a good pply h ind coal nd Ie ] d n well, > re the requi p V W hil I u oO n », wa in the stream tl flat ston e used | s an neal e embers 7 i I sand and ash them well \ t liv ) them, and allow as little w ossil main i ile washi go them, To them, select the fish ut det I length. Cut off their heads, score them light! | pepper anc S th l side and ut Cu bi c] we birch is best d sticl fish running tl twig ng the upper side of the b bo Hold the b b re the fire: b itching tl sid th ~ sy 3 vhen they are di

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OPEN AIR COOKING l To Bake oR Stream Trovit | Prepare the fish as above, but do not remove the heads, which are highly approved when thus cooked. Season and wrap them well in a large sheet of thin, strong paper; then enve lop each one in five or six folds of coarse straw paper After saturating each fi h, SO ¢ ncased, in the stream, that the straw paper may be thoroughly wet,—the fish being protected from the water by inside paper,—lay them side by side in a bed of and coals hollowed out for the purpose. Cover them hot embers, and allow a minute an inch for cook ing; that is, to a fish ten inches long move them from the as beneath and drawing them out. [ flat hot stone. Open and butter them. T ve inches long may be cooked in this manner. Chere are other ways of cooking them on the stream, as frying them on flat stones, which have been made hot in the fire, or in the case of large trout, by “planking.” The latter is by far the most approved method.

The angler will find that a loaf of bread from which a portion of the crumbs has been hollowed out, to receive the butter, est manner of carrying this necessary article. These, with papers of pepper and salt well wrapped in a napkin, may ve easily hidden in the bushes, or in the hollow of an old log or stun pIn baking fish in the above style, some sportsmen do not remove the intestines; this custom is derived from the Indians, and is sancti med by connoiss¢ urs.

To Dress CRABS ON THE SHORE.

When you reach the crabbing shore, make ready your oypsy kettle, which is a large iron pot swung over a blazing fire, by vith water suspending it from a tripod of strong poles rage in the pleasant sport of catch-

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> crabs is, in a wel n spot, such as t shores of 1e Chesap eb 1 will soon find P] 1e crabs wl nto oil vatel If any sho ions 0 kness, throw then va ) hol som crabs boil till they are pei ly re h will he i f xr twenty minutes Pou fi ( r and yreak open the shells—only \ unt the al ff th claws and lay them aside. hen force off the u r she und set 1 1 ie for a dish Removy th nn rs whl I pet ! he nd inner shell and sand ba Lich easil pared in your extempore kitchen.

If you have had the forethought to bring with you: of salad dressing and some lettuce leaves, a crab salad can be magically prepared.

The possum is never caught in the daytime. Choose a

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If the occupant of the hollow limb should chance to be the ‘hostess” of that snug home, and not the “host,” a pitiful nature will spare her for the sake of little brown noses that in all probability, will be seen peeping out of the fur-lined pouch which she carries about her, He will, also, prudently remember that the little noses, if spared, will in time furnish future roasts.

Opossums are in the best condition in the fall of the year, when the persimmons are ripe, upon which fruit they become very fat Put them in a cage, and feed them for several days before K hg Skin and draw the ’possum. Cut off the legs to the first and it of the tail Stuff the head and body like a turkey and roast it before a brisk fire. Opossums are never eaten hot. The flesh is very sweet and luscious, resembling that of a young pig.

IpaAHo Metruop or Cooxinec A DereEr’s HEAD. Dig a hole two feet square and one foot deep; build a fire in { I it and allow it to burn to embers. Remove about half of the remaining « throw in the hole a thin layer of green grass or leaves, on top of which put the “head” in the same condition as when taken from the animal. Cover it thoroughly with;: laye of green leay 3, and the embers and ash pr viously n from the hole. Allow the head to roast « nou. and a half; then remove it and pull the skin from it. Season it with salt and pepper, and you have a most delicious dish. IDAHO SMOTHERED C1 ATL.

Cover the q ail all over with hot ashes and embers. Let ius fifteen minutes. Then take them out and them remain t remove th kin with feathers attached. Open them, and the entrails will fall out. Season them with pepper and salt and a little butter.

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IpaAno Meruop or Brominc GAME oR MEArTs. nD at one end a stick about two feet long and an inch by shaping it into thin pieces; Season then th p r and sa d hold them over tl Be careful to use o1 coals lace tl urning wood it wi e smoked.

IpAHno Roastep ONIONS AND POTATOES toll each onion and potato in a piece of wet brown paper, and cover them in hot ashes and coals. Those of a medium size will require about three-quarters of an hour to cook, SPORTSMAN’S CAKE.

water over to shape.

your meat or fish, yp them into the hot un and brown them—in the case of fish, in a little butte and in th STavy when it is meat. It you have no frying apparatus, this dough can be baked on a board before the fire or upon hot stones. If you have no means of heating ’ 14 } water, have your meal scalded before setting out, and carry 1t In A MicuicgAn Recerpt FOR MAKING SHORTCAKE IN CAMP. Take the top of vour provision box, or one of the boards from the botton ol your boat camp supp sedi to be OI tl Lake Superior). As it will probably be rou CO’ it with a napkin, then you have a uide to find a smooth s:

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smooth, and then you have your rolling-pin. Mix half a pound half a pound of flour; but as you have probably left you ales at home, measure three or four tablespoonfuls 1] of butter and one quart of flour; add a small spoonful of salt. Wet it v ith the coldest water you can ret, I ll it out ab ut one third of an inch thick, and of a shape suitable to your cooking utensil. If you are so luxurious as to have a camp-stove or baker, you can cut the paste into cakes and bake them as you would in civilized life; but if you take things after the manner of the aborigines, you will pour the grease from the frying-pan ich the salt pork has been cooked, and put the sheet of past Into It, ¢ king it over some coals drawn from the fire. here is still another way. If you can find a smooth, flat stone, heat it thoi ugh y in the fir: then withdraw it, and having dusted it with flour, bake your cake upon it. Eaten with a good mug of tea, a thin slice of pork, brown and crisp, and a broiled trout, all seasoned with good appetite, nothing can be A MicaicAn Receret ror Cooxtinc Brook Trout IN CAMP.

Having cleaned the fish, find a slender, flexible branch of a tree (not pine or its congeners); fasten the fish by its head to the end of the branch. Stick the other end into the ground, at an angle that will allow the fish to hang in front of the fire, where it will get the most heat. Put a small piece of pork on its head, so that a little of the fat will run down on the fish. Place a pi ce of “ hard-tack” under it, to eatch the drippings. Keep it turning, so that both sides will cook alike. When sufficiently d, eat it with the hard-tack, and be very thankful The Indians cook them in this way, only omitting the first direction, and carrying it out at this place. Though sounding 1: 1 badly to ears polite, it is not at all disagreeable as they do it.

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To Roasr Oysters in Camp Atona SHore ry MARYLAND.:; her he Ss l was hore the ‘original possessors of the soil,” the modern dor j n¢ having, in the natural course of things, superseded the “ scalping” knife A VirerntA Brunswick Stew.

the cob, and let it stew another hour. Be very does not burn. If it is too thick, add a little boiling water. t you have no squirrels, a of young chi is may be used This is a well known Virginia dish for picnics and hunting-parties, the artiste, selected for his skill in making the stew ing a lares pot over an open fire in the wood I etting u his kitchen beside the hamper in which he has transported his Eaas Roastep IN THE SAND

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burned out, and only the embers r¢ main, scrape them aside, and also some of the surface sand. Have the eggs pre pared with little holes made in the points by a pin or sharp-pointed penknife, to prevent bursting. Set each egg on the large end, in the hot sand, and cover them with leaves, and then with the hot sand and embers. They will take about eight minutes to roast. The ve lvety softness of roaste d eggs can only be appre ciated by those who have tried them.

IpAno Mrners’ BREAD.

Take two quarts of self-raising flour, add a teaspoonful of salt and nearly one quart of water. Mix these together with a spoon, and when the batter is free from lumps, bake it in the fire-place, in a gold pan.” using a similar one for a cover. To be eaten at once.

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SEVEN RECEIPTS AN ONEIDA SQUAW.

BAKED BraAr’s MEat.

Rub the meat well with sage, pepper and salt. Put it in the vudD Tt ven, and kee p it We lI basted. Fon eight pounds, it will tz about two and a half hours to bake in a hot oven. Make a nice thickened with flour, but do not use all the grease, as it will be too much, and can be sold to the traders for hair oil! Bear’s Mrart.

Salt it a little, and then hang it in a little. When you want to eat it, Cut the meat into strips.

an open chimney to smok pound it in a mortar, moisten it with a little water, season it with pepper and salt, make it up in little cakes, and fry them in Zg lard.

W ooDCcHUCK.

Stuff the chuck with bread, butter, pepper, salt, onions and | d herbs. Roast it for about two hours, basting it well. t i Make a nice gravy, as you would for roast pig

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you have put a little salt for a short time. Then dish it. Ad 142 SEVEN RECEIPTS FROM AN ONEIDA SQUAW Put the turtles alive in boiling water, and as soon as the shells will me off, pull them apart, and stew the meat with enough water to cover it. Putin pepper and salt and a lump of fat Thicken it with flour mixed with water. Make som dump lines of two egg, beaten, and two tablespoonfuls of thick sow cream, made stiff with flour. Drop the dumplings into the gravy before you thicken it, and then boil it fifteen minutes. MvusKRATS.

Parboil the muskrats first; then cut them up, and put them on to stew with water and a little lard. Let them cook down until brown. Add pepper and salt, and thicken the gravy with a little flour, wet with cold wat r, InDIAN BREAD.

ake a weak ley from wood ashes. C quarts yellow corn with the ley, and boil it about five minutes to drain Chen pound it in a wooden mortar, and The f.. |;:

coarser parts may be kept for homin ld to the fine corn a p white bea hat hav been boiled quit soft and dry, and nix them together h st nt boiling water to mal eood loug] hen make them up in little cakes with the | l, and oi] ly » | I vin them fro tim<¢ » time:; WILD @ 8b to pl e ca S runnil togethel HuLLep Corn B l ri } k il the hulls coms off easi ita rain, and boil it in watel in whic h yper and butter, and salt if needed.

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1 he ’ resi a®re tT € j cn aten in perf in them.

les should be put o upon will ime than old ones.

uld be their fresl nerally on in cold ws ction, must be fresh. nin hot water.

suffice, ater.

Old ones take fi boiled in the ki Th They and examined before using, as snails and tim« About 1¢ them, wash them well, anc: toes become old, t irds ~ rol he fire should be put i 1 na th very mealy.

) as peas, bear kra, & s} 1 be b sing them Beets req te rdins t thei n yur and a half; 7 s three quart f o to three hours; onions about an how need much | time to < k ratoes can ich cooked The seeds the toma pa and th mor ricl fl i hout so tender and delic vv ible tl it ki them to cut them up Sol cases p. By keeping them whole, the mt ilage, so not boiled out of them.

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Potato MARBLES.

Potato marbles are shaped with the little instrument made for \ the kitchen fi rnishing such purposes, and to be purchased establishments. It will save waste to use for the purpose t potatoes which are prepared for boiling and mashing. Cut one lls from each potato, throw them into salt and water, and let them remain all night. Parboil them; drop them into boiling lard, and fry them a light brown. They make an atdish, and are suitable to serve with fish. SARATOGA POTATOES.

1e potatoes, slice them with a cold slaw cutter, and throw Porato BALus Stir into some mashed potatoes the yolk of an egg; mak them into balls, dust them with flour and roll them in egg and Fry or brown them in an oven.

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VEGETABIL To Cook SWEET ES POTATOES.

t | I ) r pal them, and ’ at rg { t them 1n wi el ir off ut set the pot the s e st m escap mPeason ~ fol vs ns, pu L ple or ft er the size salt, a li pepper, a tab oontul 1, and uf a cup ol od, sweet crean und let them stand on the stove for about hve ert is the with ¢ shelf « turn ft Lich 1 ke with | oven ota s in perfection they must be iled and then put in the oven 1en we had wood { he chimney corner 1n pres where il is d I Wash the sweet potatoes 1 plac eo V h 1e1 rol i I cook ¢ ni When tl l o ti 1, tal } h pl ntil re rvé,, \ 1 as possible after bel to rve them in their skins Frrep Swreer Porators. aw len D n h 1 int nder and m he nd eat them witl 1 cooked in the same way CarouinA Mope or Borne | the rice in cold w r, picl well, an ure ready to use 1 Then pout Sweet POTATOES ROASTED.

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and sprinkle the rice into a saucepan of boiling water, already salted. Boil it steadily for twenty minutes; then take it off the fire and drain all the water from it. Place the sauc: pan, with the lid partly off, in a corner of the fire, where it is only moder ately warm, to allow the rice to “soak” or dry. The moisture will pass off, and each grain of rice, swell land burst open, wil standalone. When served, the grains will fall apart if shaker This is the only proper method of preparing rice to be eaten as a vegetable. Its flavor is very different from the wate ry, pap like substance that is often served up as “ boiled rice.” Rice CrRoQuUETTES.

Boil about half a pound of rice in on quart of milk. When it is thick and stiff, take it off the fire; add two ounces of butter the yolks of four eggs, and whatever flavoring is preferred. Set it away in a dish till it becomes cold enough to forn into smooth round pats. Dip these into th yolk of egg, then into fine bread crumbs, and fry them in equal quantities of butter and lard.

To Srew Sa.stry.

Scrape and wash well six or eight roots, and boil them until they are quite soft; then cut them in pleces half an inch long Mix a piece of butter the size of an egg with flour very smoothly; add two or three tablespoonfuls of the water in which they were boiled, and stir it all into the saucepan with ling it with salt and pepper. Stir it frequently and let it stew gently for half an hour. If you wish it very rich, omit the water; use more butter, and add half a teacupful of cream just before serving.

To Fry Sa.stry.

Wash and scrape a dozen roots of salsify, cut them into small piect s and boil them until quite te nder, Mash them thoroughly,

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| season with salt, pepper, and a tablespoonful of melter tte sea egg quite light ar | sti htly throu it. Mould it into cakes the size of an oyster, dredge them well with flour and fry them in hot lard.

SrewED TURNIPS Cut turnips u » pieces the size of a \ Inut Boil ther r al l in hour, to mak them quite I d but not to Lost heir shap Make a sauce of cream, butter, flour, pepper and zalt. and stew them till the sauce is thoroughly cookec PARSNIP FRITTERS.

Boil two large parsnips; mash them we l into a batter made iblespoonful of flour, two tablespoonfuls of milk, and o, Season it with salt and pepper Drop a tablespoon t it a me boiling lard and f1 the! 1 lig wh To Srew CELERY.

Serape the « rv. but use none of the green parts. Cut it. lengths of about an inch a | y it slowly for an hour and i halt Pour off the water nd e a gravy of stock, thi ened with b r and flo Add pep id sal { und make it of al ht brown « ) DY adding some of the brown loring for made dishes. Let it simmer long enou h to cool the thickening. Lf you pretel the celery white, thi n Ss or stewed oysters.

FLortpaA TANNIA Frirrers To BE Eaten with Mrat Boil one lat Mas il r sal black pepper, a 0 | il a pl t flou1 nd half a « ill well together, and fry them a dark brown in lard like fritters.

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BAKED PEPPERS, Wash clean some large green peppers and take out the inside. Take cold poultry and ham, or bacon, and ¢ hop it fine with crumbs of stale bread soaked in cold water, a spoontul of butter, a hard-boiled egg, cut fine, pepper and salt. Stuff the peppers. Place them in a pan and bake them.

BAKED CUCUMBERS.

Pare the cucumbers, chop them fine, with a small onion, put them on with very little water, and let them stew for ten minutes. Prepare a rich dressing as for poultry. Pour off all the water from the cucumbers, add the dressing and one tabli spoonful of butter, and bake in a deep dish.

Friep CuCUMBERs.

Slice the cucumbers when the seeds are full grown, and before they turn yellow o1 ripen. Sprinkle salt on the slices, let them stand for an hour, and fry them as fish, with hot butter or lard.

Pare th ut them in thick slices. Put them with as l, into a ss ucepan, with a littl water, and stey m for fifteen minutes. Pour off the water. Stir in a ] salt and pepper. Let it remain on the fire for two or three minutes, and serve. A little vinegar is sometimes used as seasoning To Bor ARTICHOKEs.

Wring off the stalks. pull out the strings, and wash them well. Have prepared a larg pot of boiling water, add a litt]. salt, place the ti kes in it, tops downward, and boil them for an hour and a half. To know when they are boiled enough,

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improved by adding two or three lumps of loaf sugar. When the peas are quite tender, drain them thoroughly Season them ith salt and pepper, and add a large piece of butter just before serving.

To Dress String Beans.

These beans must be young and tender. The sooner they ire cooked after gathering the better. String them carefu in small pieces. Put them on the fire in cold It to season them, and let them boil until a fork can pass through them; then strain off the water. Return them to the dry saucepan, add a good lump of butter, a little pepper,; and a tablespoonful of cream, and let them stew gently for au hour or two before serving. No vegetable, except perhaps tomatoes, is so much improved by long and slow cooking as string beans.

Lima BEANs.

Only the fresh young ones should be used. Lay them in cold water for an hour and a half after they are shelled; then boil them until quite tender. Drain them well, and season them with a little pepper and salt. Add a piece of butter after the beans are in the dish ready for serving. Serape the sta them all of an qual leneth I and put them nto water tl. gus is fresh and Orinck shea drain it, reme

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To PREPARE BEETs.

They require several hours to boil.

done, pare and cut them into slices.

Beets boiled very well and chopped up as small as coffee, Make a V nn salad when lettuce is not to be had. A Mayo ( dressing must be used for this dish. To Dress SPINAGE.

Pick: | ash the 3] inage in three or four waters, to remove all grit. ¢ off the stems that unite the leaves, and when thoroi y Wi shed, chop it fine on a chopping board. Put it in the sau vithout any water, and set it in the corner of the fire to wilt. The juice of the spinage is quite sufficient to stew it in. Those who boil it in water, and then drain it, throw away a lar wr of the vegetable, which, like “tea,” is drawn into the water. After the juice has flowed out, put it in a hotter place, and let it st w thoroughly, adding a good deal of salt. Some per take it out after it is well stewed, and bruise it in a stone mortar, but if it is chopped enough when raw, this wil not be required. It is very difficult to cook spinage without about a tablespoonful of flour with a I:

must be stirred into it a sufficient time before serving, to allow the flour to cook. Add black pepper just before taking it from the fire. Cream and milk are sometimes used in cooking spinage, but they only make it more watery.

To Stew ToMATors.

Put n or twelve large ripe tomatoes into a pan, and pour water over them, to remove the skins. Peel and cut

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Bakep TOMATOES.

Prepare the tomatoes as for stewing, with an onion minced. Salt and peppel them. Place them in a baking dish in lays rs, with bread crumbs between, and little dots of butter. Put the dish in a slow oven and let it bake for an hour or longer. The bread crumbs must be very thick on the top. Serve in a silver macaroni dish, which will conceal the dish it has been baked in. Sticep Bakrep TOMATOES.

Cut them in slices, without removing the skin, and put about three layers in a deep pie plate. Sprinkle on each layer, pepper, salt, sugar, and cracker or bread crumbs, with butter on th crumbs. Bake them slowly for three hours.

Frrep ToMATOES.

Cut them in slices, flour them well, and fry them slowly in the fat from fried pork.

To Stew MusHrooms.

Wash and peel the mushrooms, sprinkle salt over them and let them stand for a short time. To a pint of mushrooms add a small teacupful of water, and stew them for nearly an hour. [f the mushrooms do not give out much juice, add a little mor water, to prevent them from drying. When stewed, add a lump f butter as large as an egg, a small tea ipful of white win and a littl red and black Pp pp r. Keep them well covered and let them stew for a few minutes. A little cream or milk will prove them. If you desire the flavor of the mushroom alone,

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Ne ALLOPED MUSHROOMS.

Mushrooms ar ry { scalloped like oysters in a dish them w pepper ands strew | yver them and drop hi pieces of butter among Bake them in a moderate oven.

To Broi MusHRooms.

Choose for this purp the large mushrooms, pic! peel them Take off the stems, and boil them in a or mill; plac th \ nan ire folding | this befor fi id rm it frequently, 1 Vi thev are done toa hot dish in the co r of the fi ing them with others. Strain the cream and sten salt and pepp id a lun p ¢ bu r to the cream, vel hot mushrooms, keeping the d sh covered. | are done, ser them in the dish they are in, hot. MusHROOMS If the true taste of the mushroom is desired, use 1 tt shest m shroon t se that ar neither \ small. Peel the id brush the off well porcelal lined sa pan itl ] ‘ eam let the simmel few minutes, and when you asin:

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EGETABLES 157 f salt, the same of sugar, three te spoonfuls of fine French ustard, six tablespoonfuls of salad oil, one tea poonful of vinear and a pinch of sugar. Beat all well togethe [his is also a good dressing for cold boiled asparagus. ToMATOES AND Ecos.

Peel the skins from a dozen large tomatoes, put four ounces ot b tte! into a frying-pan, a ld a small ynion, mine d Ve ry fine, and pepper and salt to taste. Fry them, and from time to tim chop them while frying. When the tomatoes are well cooked, break six eggs into the pan, stir the whole quickly, and serve them hot.

To Dress Eao-PLAntT.

Take one large or two or three smaller ones, according to the size of the family; quarter and boil them till soft enous h to mash. Turn them into a coland rs let them drain, and remove the skin. Then put them into a bowl or pan, add a large breakfast-cupful of bread crumbs soaked in milk or cream, a | lump of butter the size of an egg, a saltspoonful of chopped fresh parsley, a parboiled onion, chopped fine, and pepper and salt according to taste. Mix all well together, put it into a baking-dish, cover the top with bread crumbs and bake it for about twenty minutes.

To Fry Eoo-Piant.

Cut the egg-plants into slices about a quarter of an inch them, and let them lie on a dish a little raised on one he juice may run off. Let them remain thus for an flour them, add pepper and more salt, and fry them both sides. Ege plant may also be cooked in the

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Corn Puppint (y ears O ree col add t L < 1 orn a teac of cre O01 1 lump butter about th zi | i l a teaspoo! s M ill together b p dis yr an hour and ha lo be eaten as a i utter, pepper and sa | e corn is old:.

n e ( im " fe required I oung and milk ess Corn FRITTERS.

Remoy he silk carefully from twelve corn, cut the crains down the centre of the row and scrap ut all the pulp W t bacl a uf ruse one of t litt implements le f $s pu ul e col ~ cobs, add a » tables lour, two. b n, and yper and salt the ole ¥ ( 1 Drop l T S] in pa \ I Lal the pan ld ch spor il rmin Ll cal Irn ¢ ke w n b n, and serve them hot. If the corn is lax requir hi egos for twelve ear nd if very milky, a le extra flour It ild be thicker than pancake batter. A hot fire will ¢ s. These fritters are thought to resembl dern improvement is to mix butter and flour instead of the lump of fat, and to add tomato k« tchup while it is stewing.

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Corn Pre.

To one pint of raw corn, grated, add a cupful of cream o1 milk, butter the size of an egg, salt and pepper to taste. Lin a pudding dish with paste as for oyster pie, heat the grated corn before pouring it in the dish, and bake it.

Sour Crovut.

Cut twenty heads of cabbage as for cold slaw—this quantity requires one pint of salt. Have ready a pickle tub; pack the cabbage in it in good thick layers, a larg: panful in each layer; sprinkle the salt in between the layers. When all is packed, lay a cloth over the top, on that put a round board with a heavy stone on top [t will be ready for use in three weeks. A fter sing any of it, wash off the board and the cloth before replacing them. When you cook this dish, boil a piece of nice pork with it; the pork should be put on first, and about thre quarters of an hour before it is done, put the sour crout into the same vessel and serve with it in the same dish. By boiling some vin rar on the range at the same time this is cooking, your will prevent any disagreeable odor.

Sour Crovut.

O BE USED ON THE DAY IT IS MADI Shave t Cé or cold slaw. Wash it through a colander and ¢ Place it in a large, deep pan, and pour enough good cider vinegar over it to saturate the whole by frequent tossings. Let it steep from one to three hours, according to the degree of acid preferred. Li ft the cabbage out of the vinegar, and put it on the fire in a stewpan with a lump of butter, lard or drippings. Pepper and salt it, and let it simmer slowly for several hours; a little water may be necessary, to prevent it from drying or burning. If you do not find it acid enough on tasting, add some vinegar. A small piece of the ] fat of salt pork is a good substitute for the butter, giving it a rreater resemblance to genuine sour crout.

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A large on require s about two hours to cook it thorough] Drain it very carefully by putting it into a colander over a pot, which should stand on the stove, to prevent the cauliflower from cooling. Serve it with plenty of melted butter. KALE CANNON.

Take equal quantities of boiled cabbage and potatoes; chop the cabbage fine and mash the potatoes. Boil with the cabbage one large onion, and mash it fine. Mix these well together, adding a lump of butter, salt and black pepper. Stew it slowly over a moderate fire, and serve it in a covered dish. The half of a large cabbage will be enough when mixed with the potato to fill a large dish. Good beef drippings may be used instead of butter. In cold weather this mixture will keep for several days. CABBAGE.

Boil it for about half an hour; then drain it, and let it cool. Chop it and put it into a baking-dish with salt, pepper, some butter, and milk enough to moisten it well, and bake it for half. an hour, or long enough to brown it lightly.

SruFFED CABBAGE.

Steam a cabbage till half done; then open every leaf separately until you come to the heart. Cut this out, and chop it fine with bread crumbs and minced ham, and season it with pepper, mustard and salt. Mix all well together, and put in the middle of the cabbage and between the leaves. Tie it up in a muslin cloth and boil it in salted water till tender: then pour over it a sauce made of milk, a little butter, flour and pepper.

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Prrgrim DuMPLINGs. \ Dish USED BY OUR FOREFATHERS IN THE PLACE OF POTATOES.

Take a quart or more of corn meal; wet it with cold water and add a little salt - make the battex stiff; mix it with the hands thoroughly, and make it into balls about twice the size of an egg; put them into a kettle of boiling water and boil them for | an hour. Potatoes were often boiled with the dumplings. The modern way of ma KIng them is to mix on quart of meal with pint of sour milk and a teaspoonful of soda; to be covered with a cloth and steamed for an hour. They are eaten with ham, pork or beef gravy.

| A To Dress Macaront Wash and drain as much macaroni as will fill the dish. Put it on the fire in boiling water, and let it boil till it is soft enough to pass a fork through it American macaroni takes longer to boil than the Italian. Strain it through a colander Dry the saucepan and replace the macaroni in it i nmediately 1en add milk or cream enough to nearly cover it, salt and red butter. Have prepared When the macaroni has | the cheess Stir it well crated chees and then lest it become ti ugh and leathery You may < it the | if you prefer. In this case stew it a little longer, and just efore serving, place it in a dish and grate well-browned toast over it, which gives it the a ypearance of being baked, without the risk of drying or toughening it. <A little butter should be dropped in spots over the top before baking.

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BREAD.

Tue theories upon bread-making are so varied, and often so opposite, that it would be impossible to fix upon any one receipt as the best, among the numbers forwarded for this book. A few only that have been highly recommended will be added to its ol lence must ot!

For the n en, who requires rienc¢ it, these few receipts are given.

howev, Must not be fo gotten: let no induce it tempt her to use saleratus, or any other baking powder, in making bread. They rob the flour of all its sweet natural flavor, and rendei “the staff of life” a tasteless, unwholesome compound. To Maker BREAD.

Pass four quarts of flour ugh a sieve; dissolve a tablespoonful of salt in a quart of milk-warm water, and add to it half a pint of baker’s yeast. Make a hollow in the midd the flour, and pour the yeast and water into it, leaving a wall of the dry flour a | it well; then place the pan in ‘ r *, if it be winter. [f the weather is warm, a co be selected. Cover it well and let stand all night; this must be done before bedtime. About eight or nine the next morning the dough will have

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three or four pieces and knead each by itself Lay each piece in a baking-pan. Set them in a warm place for one or two ours; they must rise nearly to the tops of the pans. Bake 10OursS 5 | them for about half an hour. Keep the oven closed for ten o1 fifteen minutes before venturing to open the doo1 If an oven | ] ]. 1 1 i heated by wood is used, the bread will require nearly double the Some persons add a tablespoonful of lard to their bread, others use milk. If milk is used, it must scalded to prevent souring; about a quart will be enough for the above rece pt. Some persons add potatoes. If this is desired, boil three, and pass them through a sieve, after mashing them in the water to be used or I ix nu the bre id Bread (Mane Sorr anp QUICKLY Three quarts of fl spoont il of salt - half a pint of yeast, an l warm water e1 rh to make a soft dough water; then add the yeast, then the flour gradually, stirring it with a spoon. Set it to rise in a warm place all night. In the morning take a part of the dough and mould it into biscuits for breakfast. Put the remainder into pans, letting it rise in the pans for half an hour before baking.

Breap Wrirnovut Aa SPoNGr.

About seven o’clock in the evening put a pound and a half of flour into a deep pan, with a teacupful of yeast. Let it stand, without stirring, until about half-past ten; then add th rest of the flour, without stirring. In the morning work it thoroughly, and put it in pans to rise. When risen, bake it t.

A littl salt is require l, or course, a

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BREAD 165 Yrast Wirnout Hops.

This yeast is desirable, as it never tastes bitter, even in hot Grate fine large potatoes, and add them when grated to one quart of boiling water. Let it boil for about five minutes; then remove it from the fire, and add to it one teacupful of brown sugar and one tablespoonful of salt. When it cools, add one teac pful or yeast.

Porato YEAST.

Boil and mash well twelve good-sized potatoes. Tie a handful of hops in a bag and boil them in a quart of water. Measure the hop tea when done, and pour it on the mashed potatoes. Measure the water in which the potatoes were boiled, and then from a kettle ol boiling wa gallon of fluid. Add a cupful of brown sugar and half a cupful of salt. L ter make up what is lacking of a stand till lukewarm, and add a cupful of good yeast. Set it to rise for twenty-four hours. Chis yeast will ferment like beer.

Sponce MApr or THE ABOVE.

Mash a hot boiled potato. Mix it with about two quarts of flour and two large kitchen spoonfuls of the yeast. Beat it well, and set it to rise about one o’clock p.m. About seven, make up the bread with this sponge.

YEAST FOR.3READ.

Take two quarts of ve ry strong hop tea, six LOK l-sized white potatoes, mashed through a sieve; add a half teacupful of flour, a half teacupful of salt, and one teacupful of sugar. Beat this mixture till it is quite smooth and let it boil up once. When cold, add a piece of leaven or some yeast to set it going, and bottle and cork it tig] Shake it well before using it. For bread, take two tablespoonfuls to one quart of flour.

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166 BREAD Brown BREAD.

One quart of Graham flour; one pint of Indian meal; on cupful of molasses: one teaspoonful of soda, and on f salt. Mix all together with one quart of cold water. Steam it in a pudding boiler for four hours. Turn it out on a baking p and bake it for one hour.

SREAD. A SmmMpPLe AND VERY Goop Way.

ham flour; two tablespoonfuls of molasses; t, and half a cupful of yeast. Mix them one teaspoonful of with warm water to a stiff batter, and when light, bake for GRAHAM BREAD.

One quart of Graham flour, salt, and one teaspoonful of soda, added dry to the flour; one tablespoonful of lard; one small ul of molasses, and sour milk enough to make a soft dough or stiff batter. Stir it very quickly, and bake it slowly in deep New Encitanp Brown BreEApD.

Two cupfuls of Indian meal; two cupfuls of rye meal; one cupful of wheat flour; one cupful of molasses; one and a half pints of sweet milk; one teaspoonful of soda; a pinch of salt. Boil is never baked.

r four and a half hours without stopping. This bread LOowELL Brown BREAD.

Three teacupfuls of Indian meal; two teacupfuls of rye meal; half a teacupful of molasses; one teaspoonful salt, and one of soda. Mix in a little less than a quart of milk, and bake it fo1 two hours.

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ry BREAD 167 Rye AND InpraAn Breap.

One quart of Indian meal and half a cupful of molasses. Pour on enough boiling water to scald all the meal thoroughly. Set it away to cool, and when it becomes milk-warm, add on pint of rye flour, on cuptul of yeast, and a little salt. Steam it for three hours, and bake for one hour.

Wisconsin STEAMED Brown BREAD.

Three cupfuls of sweet milk; on cupful of sour milk; three cupfuls of corn meal; one cupful of flour; half a cupful of molasses; a piece of butter the size of a small egg; one teaspoonful of saleratus, and a pinch of salt. Make it up into dough, and steam it three hours. Be mindful to cover the basin tightly within the steamer.

GRAHAM BREAD.

Three cupfuls of Graham flour; one cupful of white flour; one quart of water; two tablespoonfuls of yeast; two table spoonfuls of molasses. Steam it three hours as above.

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GENERAL WASHINGTON’s BREAKFAST CAKE.

To one pound of flour, add one pint of milk, three eggs, one tablespoonful of butter and half a coffeecupful of yeast. Beat the butter ve ry light, and set it to rise, When ris n, shap it into little pats, and bake them in the oven. Porato Biscurr.

Boil and mash six or seven potatoes. Stir in about half a pint of warm water and a large tablespoonful of melted lard. Add flour enough to make a thick batter, some salt and three tablespoonfuls of brewer's yeast. Set it to rise in a warm plac till quite light—an hour or more. Make it into a stiff dough, and knead it a long time. Cut it into small cakes, put the cakes in the pans, and set them to rise on the warm hearth. Bake them in a quick oven for ten minutes. These cakes are very excellent, but those unaccustomed to make them will often fail. When potatoes are used in this way, they seem to require mor flour for the second raising than ordinary dough. Cakes mad of brewer’s yeast will rise quickly or not at all. GEMS.

Four cupfuls of flour, one cupful and a half of milk, and the same quantity of water. Mix and beat these thoroughly and

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170 BREAKFAST lightly for ten minutes. Heat the oven; then withdraw and butter them. Fill thirds full, and bake in a hot owen Paciric Routs.

One pint of milk, one and a half pints of flour, one ¢ beaten, and half a teaspoonful of salt. Stir t] gem pans” quite hot in the into the flour; then add the egg, and beat all them about twowell if milk by aegrees thoroughly for a few minutes. Bake in a roll pan for half an hour, in a qui oven BREAKFAST ROLuts One cupft milk, half a cupful of butter, three eggs, me cupful yeast, and flour enough to make a stiff dough met night befor Rice CAKEs.

Boil one cupful of rice until quit tender.

Add on pint ol milk, one egg, and flour enough to bind all together. Salt it to taste, and bake on the eriddle, Rous.

One quart of milk, half a cupful of lard, two tablespoonfuls of sugar, in the morning, like batter, and at of yeast, ty and a littl noon kn salt. Mix early ad it like bread Roll it out, cut it into rolls with a small saucer. It must rise for at least two hours.

PARKER Hovs!

Rub a piece of butter, the size of flour Add one eupful of fresh y all night, and kn ad it well the RO.LLs.

an ¢ east, one into two quarts of tablespoonful of igar, one pint of cold boiled milk and a little salt. Let it rise next morning. About two

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o'clock p. mM. roll out the dough and cut it in circular pieces; then fold one side over, to come to the middl of the circle, and put a small piece of butter under the fold. Then fold th oppo/ site side in like manner, the edges meeting in the middle, and put a piece of butter under that also. Bake the rolls in pans. LAPLANDERS.

One pint of flour, one pint of milk, two eggs, a pinch of salt, one tablespoonful of melted butter. Mix the milk and flour a | together till there are no lumps, beat the yolks of the eggs and stir them in with the salt and butter. Beat the whites of the eggs very light and stir them in last, beating all well together, Have the pan very hot, then drop in a large spoonful for each MARYLAND Brscurrts.

Two quarts of sifted flour, two tab] spoonfuls of lard, two tablespoonfuls of butter, a little water and salt. Make the dough as stiff as possible; work and knead it for half an hour or longer, until it is perfectly soft and pliable. Then beat it with the rolling pin for about an hour, or until the dough cracks loudly. Bake them in small cakes, the size of a milk biscuit. The success of this favorite tea biscuit dep nds entirely upon the longcontinued pounding.

Quick Biscurts.

One quart of flour, a little salt, a tablespoonful of sugar, and thre teaspoonfuls of yeast powder, mixed dry in the flour. Rub in a tablespoonful of lard, and mix with cold water, into dough. Roll this out, and cut it into biscuits, and bake them in a very quick oven. These biscuits are improved by using milk instead of water,

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FayaL BIscult.

Take a cupful of flour and one of milk, three eggs, a little sugar, a piece of butter thi size of an egg, and two teaspoontfuls of baking powder. Bake them in cups or rings. atl Trea Biscuit.

Sift two quarts of flour; stir into it a pint of boiling milk, in which you have broken up a small cup of butter. When this is smoothly mixed and cold, add half a cupful of yeast. Let it all day, then knead it again, and set it to rise once more in the pan. Make it up in small cakes, and bake them. These biscuits are said to “ melt in the mouth.”

Tea CAKES.

Nine tablespoonfuls of flour, three eggs, and one tablespoonful of butter creamed: make these into a batt« r, the consisten¢ y; 17:;: 4) of batter puddings, and bake them in cups as quickly as pos- a sible, Tra Rows To one pint of flour add half a cake o yeast, a teaspoonful of lard dissolved in a teacupful of water, a pinch of salt, one egg and two lumps of loaf sugar. Mix all well and set it to rise for about six hours. Then work it into enough flour to bring it to the proper consisté ney, make it into rolls, put them in pans to rise again for fifteen minutes, and bake in an oven hot enough for plain bread.

GRAHAM GEMS.

= Mix together two teacupfuls of sour milk, two tablespoonfuls of brown sugar, on re teaspoonful of saleratus and the same of salt. Make into a stiff batter with Graham flour Have the gem irons quite hot, and bake for twenty minutes in a hot oven.

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GRAHAM GeEMs.

One egg, beaten light, one and a half cupfuls of sweet milk, and Graham flour enough to make a stiff batter. Bake tw nty minutes in pans made very hot before the gems aré put in. PAssOVER BREAD ror BREAKFAST AND TRA.

Soak six passover biscuits all night. In the morning drain them through a colander, chop them fine and mix them with vepper, salt, butter and a very little milk. Make the mixture pep] 4 into a large cake and fry it well on both sides in butter, BatreR Breap—A Virernta BREAKFAST CAKE.

Take six tablespoonfuls of flour and three of corn meal: add a little salt; beat up four eggs with sufficient milk to make the whole into a thin batter: put this into small tin moulds and bake them in a quick oven.

BuckwHeat CaKEs, Remarxs.—Buckwheat cakes being batter cakes, are always baked upon a griddle. If the griddle is of iron. it must be greased every time it is used with a piece of suet to prevent the cakes from sticking. Soap-stone griddles, now much used, prevent this necessity. By using one of these you avoid the taste of the grease, and the unpleasant smell of burning fat which is apt to penetrate beyond the kitchen. Caution the cook never 1] to put the smallest particle of grease upon the soap-stone, as it will spoil it for future use. It is of great importance in preparing the batter to beat it for a long time, not only to make it smooth and without lumps, but also to render it light. Buckwheat cake to be eaten in pe rfection should be se rved hot —on atatime. A pile placed one over the other, as is so often seen, impairs their lightness, If they are well made and perfectly light, they will rise on the griddle and be filled with air holes. To make them thin like wafers is a mistake.

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BuckwHEat Cakes, No. 3.

To one quart of warm water allow one pound and five ounces f buckwheat meal, one large tablespoonful of salt and two tablespoonfuls of brewer's yeast. seat it well, and set it to rise in a warm place for about two and a half hours. If you wish them to rise earlier, put In more yeast. Che time r ured for rising depends a great deal 1 n the quality of the yeast Some persons add a tablespoonful of Indian meal, others a tablespoonful of molasses, to make the cakes brown well. BuckwHeEaT CAKEs, No, 4.

Mix y quart of buckwheat meal a teaspoon of salt, nd if you like the flay uld a hand{ul of Indian me Pour i teacupful of baker’s yeast ] centre 0 he m m eradi with « l } ti mes a very sn h Dat It must be beaten ] und { r itand put i ‘ h bubbles. Allow ab sicihiek al” wend 3 I | Chi r ¢ rse, Val ( { ly to Ul yo i me i] [To be bal d on Priad FLANNI Br D CAKR.

Ha I ) ream, the whites of tw egos, one table poonfu yeast. B ull together, adding flour enough to mal] 1 thin batter Bake it in i ins I NNEL CAKES “ae e 4] aero seat the yolks of three ego nd stir them into a quart of

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whites of the eggs, beaten light. This batter will take about three hours to rise. Bake the cakes on a griddle like buckwheat cakes, and butter them before serving. To MAKE FLANNEL CAKEs.

fo one quart of milk, add four eggs; make a batter of the sistency of fritters, with flour and corn meal, in the proporone spoonful of meal to three of flour. Make the cakes ip very early in the morning with a spoonful of yeast; set them rise till breakfast-time, and then bake them on a griddle. ANOTHER RECEIPT FOR FLANNEL CAKES One quart of flour, three eggs, a tablespoonful of butter, two of yeast and a quart of milk; beat them well together, and put the batter in a tin or stone vessel to rise. Bake the cakes on a griddle.

New EnGLtanp BREAKFAST PANCAKES One pint of sour milk, soda sufficient to sweeten it, a little salt, one tablespoonful of molasses, and flour enough to make a stiff batter. Fry a teaspoonful at a time in hot lard. Rye anp InpIAN GRIDDLE CAKEs.

K, Half a pint of Indian meal, scalded soft with mill When espoon cool, stir into it half a pint of rye meal; add half a tabl ful of molasses. The batter should be a little thicker than fo1 buckwheat cakes. Make the cakes up just before baking. Vanity GRIDDLE CAKES.

To one quart of flour, add a te aspoonful of soda ar id a little salt. Mix it with sour milk or cream into a thin batter, and beat it briskly with a spoon for five or six minutes. Pour it

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BREAKFAST CAKES tf id on a hot griddle in very thin cakes and fry them quickly. Butter each cake as it is fried, and sprinkle powdered sugai over each, Serve only a few at a time, as needed, at table. Sorr Murrrys.

Three eggs, one quart of milk, two ounces of butter, one teaspoonful of salt, two large tablespoonfuls of brewer's yeast or four of home-made, and enough of sifted flour to make a stiff batter. Warm the milk and butte together and add the salt. “Beat the eggs very light, and stir them into the milk and butter; then stir in the yeast, and, lastly, enough flour to make vatter. Cover the mixture, and set it to rise for three hours in a warm place. When it is quite light, rrease the baking iron and rings, set the rings on the iron, pour the batter into them and bake a light brown.

GRIDDLE MUFFINS.

One quart of milk, four eggs, one tablespoonful of salt, one pound and ten ounces of flour. Beat all well together, and add three tablespoonfuls of brewer’s yeast. Set it to rise for two or three hours before needed, and bake the muffins in rings. Oven MUrFFIns.

One quart of milk, four eggs, one tablespoonful of salt, two pounds of flour. Warm the milk, and beat all together well: add half a cupful of home-mad« yeast. Set it to rise for nine hours, and bake the muffins in rings in a quick oven for ten minutes Mapison Mvurrrys.

Three pints of flour, two eggs, a tablespoonful of lard, two spoonfuls of sugar in a cupful of yeast; make up the muffins

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On e pint of flour butter, two little salt.

standing.

One pound separa L\ il Add fl é ind a small t in St Beat i: ao eo of butte r, Thicken 2] JUKE for light bread. In the the dough, cut it out like biscuit and bake 1e teaspoont il of soda, added dry enough sour milk to make a soft batter.

ered muflin rings and bake quickly. W AFFLEsS.

melted in a quart of milk, and t n eggs 1 the milk and butter with sifted flour, and and a little salt. It should be o consistency Add ough } to 1 | it 1 t ) q il f S< it lo be eaten in t ning, the waffles 1 the morn in winter | in summer 1 1n ffi ns WAFFLES welve tl yoll s beaten a pound I I he ke the b, s | ite ¢ ‘ Let it rise a | whil I

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Rice WAFFLES.

To one cup and a half of boiled rice, add two cups of flour The batter must be rather thicker than panld a little salt. Then beat two eggs very light, and stir them in the last thing, giving it a good beating. Bake them in wafile irons.

Rick CaKEs.

Pick and wash half a pint of rice, and boil it very soft; then drain it, and let it cool. Sift one and a half pints of flour over the pan of rice, and mix in a quarter of a pound of butter that has been warmed by the fire, and a saltspoonful of salt. Beat five eggs very light, and stir them gradually into a quart of n ilk. Beat the whole very hard, and bake in muftn ring’s or wafile irons. Serve very hot.

Rick WAFFLES.

These are made with a teacupful of rice, boiled to a jelly, and a pint of new milk, three eggs wi i] and while it Litis quite smooth s and a little salt Bal the cakes on a griddl Rice Pont One pint of iled rice, three eggs, one pint of fresh two oun f butte i small tea ful of rn meal id mnful of sa Beat the eggs as light as possible, add

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LS0 ‘ BREAKFAST CAKES butter, and stir in with the corn the milk and rice, m« lt the meal and salt. Pour all into a baking-dish, and bake in a hot oven from a half to three-quarters of an hour. Rice BREAD.

One pint of rice flour, three eggs, one dessertspoonful of sea foam butter. Set it to rise with yeast all night, or us« Mix it with fresh milk.

Rice Murrrys.

One pint of soft-boiled rice, one teacupful of fresh milk, three s, one tablespoonful of butter, and as much wheat Drop These may also be made entirely of rice flour, and baked in well-beaten « og flour as will make a batter thick enough for pound cak¢ the muffins in a hot oven. They do not require turning muffins small pans.

Sourn Carona Rick JoHnny CAKE.

Equal proportions of fine hominy, rice and rice flour. Thi be boiled and cold before the rice flour is two former must added. Mix all with milk; then spread it on a board, and bak: it before the fire. Split it open, and butter for the table Rick Jonnny CAKE.

Half a pint of soft-boiled rice, with just enough flour to mak« the batter stick on the board; salt it and spread it on a board Baste with cream, milk or butter. but cream is t before a hot fire, and let it bake until nicely browned, t a thread under to disengage it from the board, and other side, basting all the time.

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Rick Purrs.

One pint of rice flour, one teaspoonful of salt, and one pint of boiling water. Beat light four eggs, and stir all well together. Put two or three spoonfuls of lard in a pan, make it boiling hot, and fry as you do fritters.

VIRGINIA QUINIMIES.

One egg, one quart of sifted flour, two ounces of butter, one cupful « teaspoonful of salt. Knead and pound it well, roll it out and cut as for tea biscuits; then roll out each me sepa ately as thin as paper, and bake them a very pale FEATHER CAKE.

[wo cupfuls of sugar, three cupfuls of flour, half a cupful of butter, two-thirds of a cupful of milk, two eggs, and two teaspoonfuls of baking powder. Bake it in tins. | ] Ryr Fiour Dror Cakes.

To one quart of milk add two tablespoonfuls of cream, a little salt and three eggs Stir in rye flour to the consistency of pancakes, then give it a thorough beating with a large iron spoon, and afterwards add a little more flour to make it stiffer. Have ready a bowl of milk or water to wet the hand or spoon, | | ugh may not stick; detach the little pieces from the large mass and drop them upon the oven hearth near the mouth, fter the ashes have been swept away and the oven is a littl cool. ‘The cakes will quickly rise and crack open at the top Bake them a light brown, and eat them hot with butter. BRIOCHE.

Put three ounces of butter into a pound of flour, put it into ® pan and pour in a teacupful of milk, half a teacupful of homemade yeast. a saltspoonful of salt, and three eggs, beaten light.

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HOMINY.

Hominy is made from Indian corn. It is nutritious and of the United States it forms an » Southern States this is particularly 1 | kfast without hominy is no breakfast \ 1 it 1s In great repute it Is much ib who l » li rel constant to j lr} flint « I s alwa elected f this ] cess was very tediou the grains afte: cob w eeped in ley and afterwards | i ving the thin skin or hull tha I s Ss a process per! ied In every \\ le ind for homin le its 1 nuia ts adually introduced in preng lustry. Machinery l performs f and the hull is removed I} { t is tl 1dvantageous, as the hominy hus pre] 1 does not il, and can be taken to any part of rid. i ist ommendation has caused it to form

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nent learned from the “red man” how to make hominy, and this was the way he performed the operation Che squaws, of course, gathered the corn and shelled it from the cob—they planted it also, no doubt. When the corn was in cut down a tree, leaving the trunk st nding re udy, the of a convenient ight. Then with fire he hollowed out the top surface and shaped it like a bowl. Into this the corn was thrown, and a y made of wood ashes poured over it. After it had steeped long enough to loosen the skin, he beat it with a stone or heavy log, and his hominy was 1 | We have made some improvem nts since those primitive aws!” It would ‘in trees;” but we fear that trees in son ‘ f our land ill little regarded, and as lig the unpatented “hominy mill Hominy is called by various names, according ti the grains in which it is prepared. These names, however, are differently applied in many of the States. When in whole grain, it is called “big hominy,” sometimes “samp.” In some localities “samp” is the half or quarter grains. The smaller Che hite or sweet corn only is used for the tabl Che vellow is. hoy r very go d when vour r al l f hl ey hered, if boiled and eaten from the ob with butter, p ppel and Sait. It is used chiefly for “feed” for horses, ca p ry, & Few have the moral courage to eat corn off the cob in thes days; but if there is any little act of in propriety di in a corner which ought to be condoned, it should be that of eating an ear of corn off the cob!

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PREPARATIONS OF INDIAN CORN do To Bor Laree Hominy.

Take two quarts of hominy, wash it, and put it into a large iron kettle holding more than two gallons. Fill it eight or ten inches above the hominy with cold water. Let this boil for an hour; then pour off the water and fill the pot up to the sam measure with boiling water. Let this boil from nine to ten hours. As the water disappears, fill up the pot with boiling water, but do not stir it nor let it s ) boiling, and keep it well covered. When perfectly tender, uncover and moye it where it will onty simmer until the water is all absorbed; then pour it into a large earthen pan and mash it, or not, as desired. When served, each grain should stand alone, like popped corn. It is very tender and soft, with a creamy gravy. Season it while hot with plenty of butter and salt. Small white beans are sometimes boiled with the hominy.

To Bor Smart Homryy.

Put a quart of hominy into two quarts of water, add a little salt, and let it boil slowly for an hour and a half. Stir it occasionally to prevent burning. Taste it, and if there is not enough salt, add more. When it is nearly done, pour in a pint of milk, and let it simmer until it is of a proper thickness. To Bor Grits.

rits and boil it in two quarts of water, Wash well a pint of ¢ with a little salt, for twenty minutes, stirring it often. If any water remains, pour it off. Cover the pot, and place it in a corner of the fire to steam.

To Fry Homryy.

Take cold boiled hominy left from the day before, salt it and make it 1 Pp imto lttit “pats; i the nominy requires something to bind it together, use a little corn starch. Fry them in boiling butter or lard. They are excellent for breakfast.

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186 PREPAI Melt a piece of | milk seat very ligl milk and ( 1 it y wheat flow ‘he b pudding Add a lit ir shallow ps we knife, b ily b Half a pint { and two table a pint of mil ts beaten. To be bake Breal ege int poonful of melted | ful of salt and a tabl these we ogethe make homin the ¢ ind then in s Pont f an < in t five sti iled | ) ll in | be rathe1 Te rl } } eat all wel This pon ni W AFFLEs.

omil half 1 pint flour. Stir thes il of butter and irons ROQUETTES 1} lh lantity of 1 ) ri f « ke ison | j or pyramid r ¢ and fi prepared BREAD } } | | tt ne ind ) ‘ it in a dish cold boiled new I the sh of r flour flow r with wel i nm 8; st peppel j tl n i I a Pp

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two tablepoonfuls of milk and a teaspoonful of salt. Hav ready in a frying-pan boiling lard about an inch deep, drop the hominy in by the spoonful, pat it down into an even cake, and when brown on one side, turn it carefully and brown the other side.

Hominy CAKEs.

soil a bowlful of hominy nearly all day, salting it while boiling. It must be put on the fire in boiling water. Before it gets cold, stir in it a piece of butter the size of an egg. When gs. Drop this batter it is quite cold, add to it two beaten e; into a pan in little cakes and bake them.

Hominy PANCAKES.

Put into one pint of boiled hominy while warm a tablespoonful of butter and three eggs, beaten light; then add a pint of sour milk and a teaspoonful of soda, and beat it all well together. As this is a batter cake, if it is not thick enough, add a little flour or corn starch to bind it. Bake the pancakes in a well-greased pan.

Hominy Drop CAKEs.

[wo cupfuls of hominy and one cupful of Indian meal, mixed with milk enough to make it the thickness of batter. Sour milk with a teaspoonful of saleratus in it is better than sweet milk. Add a little salt and stir in three eggs, well beaten. Butter a pan and drop the batter upon it in little cakes. Bake them for about fifteen minutes in a hot oven. BROWNED Hominy.

Mash and season with salt and melted butter as much cold boiled hominy es required. Put pieces of lard and butter, mixed, into a small deep frying-pan, and as it melts over the

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fire, toss and turn it until the pan is hot and well greased; then put in the hominy, cover the pan closely with a plate, and put it where it will not burn. When the hominy is thorough heated through, remove the cover and let it brown on the bottom and sides: then turn the pan upside down on a hot platter and loosen the hominy from the pan.

To Warm Over Homuyy.

Mash and season it with salt, wet it thoroughly with milk, and put it in the frying-pan, Ww th a tablespoonful of butter to each quart of the hominy. Stir it with a fork all the time it is cooking, and serve it hot before it has had time t brown. INDIAN CORN Swreer Corn AS PREPARED BY THE INDIANS soil as many ears as you require of the sweet « rn, such as is used for the table, and of the same degree of ripeness. It should } not be boiled quite as long as for present us Cut the grains from the cob, and spread them on large cloths in th sun, and let it dry thoroughly. Keep it in a dry room. When wanted for use, throw a few handfuls into a pot of boiling water, and boil till soft.

_in midwinter, will give a dish of corn as fine as if just plucked from the field.

It is excellent also in soups.

Musu.

Mix the corn meal with cold water and salt enough to season the whole, and stir it into a pot of boiling water. If it is not thick enough, add more meal. Stir it all the time, to prevent lumps. It will take about an hour to boil. To be served hot and eaten with cold milk.

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Frrep Musa.

Make a large potful of mush; turn it out into a deep pan When cold, cut the mush in slices, sprinkle them with wheat flour, and fry them in butter, over a brisk fire. To be eaten at breakfast.

West Inpra Musa.

One small cupful of Indian meal, moistened with cold water; when smooth, stir it in a pot of boiling water, to which add two ounces of butter, some orange peel, and a stick of cinnamon Let it boil for one hour, flavor it with vanilla or peach water, and add sugar to taste.

VireintA Hor CAKE.

Pour warm water on a quart of Indian meal; stir in a spoonful of lard or butter, and some salt. Make it quite stiff, and work it for ten minutes. Have a board the size of a barrel head. Wet it with water, spread on the dough with your hand, place it before a hot fire, and prop it aslant, so that it will bake slowly. When one side is nicely browned, run a thread between the cake and the board, and turn it so that the underside can brown. These cakes used to be baked in Virginia on a large iron hoe. Hence their name.

Corn Aso CAKE.

To one quart of sifted meal, add suffi ‘ient water to make a good dough, and salt to taste. Make it into a round cake about an inch thick. Bury it in the hot ashes, and let it remain for half an hour. Then wash it off in cold water, and eat it with butter milk.

GrorGiA AsH CAKE.

To one pint of sifted Indian meal, add half a teaspoonful of salt, and enough water to mix it very stiff. Mould it into a

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round ball with the hands. Draw out the hot ashes; put the ll upon the hot hearth, and pile th ashes on top. When baked through, uncover it, and dust s from it. Those who object to ashes on the bread, wrap a cabbage leaf round the dough before putting it in the ashes, but it is sweeter baked Corn BREAD.

] Indian 1 | requires more salt than other bread, and must be thoroughly mixed or beaten. If mixed over night, great care must be taken that it does not sour, which it does more e: than any other b ad. If you acid, stir in a little soda, dissolved in boiling water (a small teaspoonful to each quart). Where milk is used, it should be baked immediately. Pans should be well greasi | before baking, as it sticks more than other flour. A quick oven is necessary. ifted corn meal; add a teaspo mful of salt, tablespoonful of lard. Mix well, stirring it around and across the pan. Pour in sli wly a pint of scalding water. Continue to beat it well; add one egg, then half a pint of milk anc half a teaspoonful of soda. Beat it well, and put it in a hot let, with a little lard in it. Have fresh, live coals on the top of the skillet, and bake it quickly. The mixture is to be put in the skillet by large spoonfuls Musu Breap.

B il ons pint oT corn m¢ l until thick as mush. W he n quite cool, add one pint of new milk, a lump of butter the size of a partridge egg, and three eggs. Butter the pan, and bak it for | one nour,

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Turn Corn BREAD.

One pint of corn meal, over which pour one pint of boiling water. Mix well, and then add a teaspoonful of sugar, one of salt, and one of baking powder; pour this, spread thin, into pie plates, and bake to a crisp brown. Split and butter it while hot, cut it into sections as you do pie, and serve it for tea. You can use one egg beaten quite light instead of the baking powder, if you prefer, and add one tablespoonful of melted butter. This makes it richer.

InpDIAN Breap wito BurrermMILK.

To one quart of buttermilk, sligl ty warmed, add a teaspoonful of soda dissolved in water, two eggs, well beaten, a tablespoonful of melted butter or lard, and a little salt; stir in as much corn meal as will make a thick batter; beat it for a few minutes and bake it quickly in well-greased pans. It is liable to burn and requires watching Sr. CHartes Corn Brean.

Beat two eggs very light. Mix with them a pint of sour milk or buttermilk, one pint of Indian meal, and a tabli spoonful of m | butter. Add a teaspoonful of soda and a little salt Beat the batter well and bake it in pans in a quick oven. InpDIAN Meat Porrince.

Boil a quart of fresh milk, mix a small teacuptiul of corn meal witl I -pint of cold water, allow it to settle. pour off the water and stir it into the boiled milk, stirring it well to | D it ing lumpy. Let it boil for a few minutes only: add salt iste o be eaten with milk, cream or sugar

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199 PREPARATIONS OF INDIAN CORD Jounny CAKI One I } t ( beaten rite I I t poon u | il of soda, a piece of butter the size of an eg i piece of lard i S ego, one tab sugar, two table Ss nfuls of fl I und i n 1 th b { M eb ’ for ten minutes Put in a pan, and b r th juarters 0 in hou Test with a br l ke MARYLAND Pon!

Three egg 1 pint of 1 | ne salt poonful ) L plece of b r or lard the size of a walnut Add J meal no. ( i} t lick as porridg: Put it al n incl deep in the t und bake it in a quick oven INDIAN Pont Mix a quart of Indian meal with mill ) | i thicl atte! dd a lump of butter the size « { n i littl B it four or hve ro oht patel hy hs Beat the whole thor wether in a Turk’s-head, or in sn SS ho I VrrGinta Pony >; ‘ CAL tl Cys nd I Into 1 ‘ l rt I I i little | por l « butter and j j 1, itte Pour it into ge d n Cotp Water Pont M ke oT cold watel ( I | 1 salt to ta \ < it well with the ha se a

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Corn Meat DopGers.

Into a pint of corn meal break two eggs; stir in milk sufficient to make a batter stiff enough to drop from the spoon, and add half a teaspoonful of salt. Drop this by the spoonful into a frying-pan of hot lard or beef drippings, flatten into cakes with the spoon, but do not let them touch each other; when brown on one side, turn them on the other. Serve them hot. split and buttered; adding, if you like, a sifting of brown sugar or some syrup.

PLAIN DopGeErs.

Mix a quart of corn meal with enough boiling water to make a very stiff batter, and salt enough to season it. Drop this into hot lard, flatten into cakes about three-fourths of an inch thick, and fry them brown, first on one side then on the other. Split and butter them, and eat them while hot.

Carotina Corn Ro zs.

Pour over a pint of meal sufficient boiling water to make a stiff dough; then add a tablespoonful of salt and let it stand until milk-warm. Work it well with the hands; then make it into rolls of an oblong shape and bake them from a half to three-quarters of an hour. An addition of a small lun p of butter isan improvement. If rightly made, they will split open on top in baking.

LittLe InpIAN CAKEs.

Put a tablespoonful of lard in a quart of meal and add two teaspoonfuls of salt. Pour boiling water on half the meal, stir it, add the rest, and as much cold water as will enable you to make it out in cakes of a conve nient size. Bake them on the baking iron.

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IARYLAND Corn CAKE.

Mix a pint of meal with rich milk and a little salt, until thin enough to pour; add an egg, and bake on the griddle in thin cakes the size of a tea-plate. Butter and send them to the table hot.

INDIAN CAKE.

Mix one egg with three tablespoonfuls of sugar, and add one cupful and a half of milk. To one cupful of flour and threequarters of a cupful of Indian meal, add a teaspoonful of soda and one teaspoonful and a half of cream of tartar. Mix all to.eat the pan previously, and pour in the batter, baking Corn Meat Murrins.

To one pint of sifted corn meal, add one teaspor nful of salt, one teacupful of boiled rice, cold, a light handful of flour and one egg. Dissolve a small teaspoonful of soda in a pint of sour or butter milk, and beat with a spoon toa thick batter th milk and other ingredients. If any more milk is required to make a batter, it is best to add warm water, as too much milk will be apt to make the muffins a little sour. Then add a tablespoonful of melted lard and pour the batter into rings well greased and j hot. Bake it quickly. This will make exactly a dozen muffins. Corn MUFFINS.

Warm three pints of milk; stir into it as much corn meal as will make it a thick batter; add two handfuls of wheat flour, two teaspoonfuls of salt, three eggs and a teacupful of yeast Beat the whole well togeth« r, and let it rise for about Six hours, then bake them like other muffins.

INDIAN MUFFINS.

To one quart of Indian meal allow three eggs, well beaten; warm a quarter of a pound of butter in a pint of milk, and stir

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eal, with enough warm water to make it a batter ld the eggs and half a teacupful of yeast, with a little salt Stir all well and set it to rise. Bake them in moulds or rings Corn Rusks.

One pint of Indian meal, scalded with one quart of boiling milk, half a teacupful of melted lard or butter, a little salt and three eggs. Stiffen the batter with wheat flour, and put in enough yeast to make the dough rise. Pet it to rise, and when light, roll it into little shapes, and bake them brown InpIAN Meat WaAFFLEs.

Mix together half a pint of corn meal, one pint of flour, one teacupful of cold boiled hominy, one egg, half a pint of sour milk, a pint of sweet m and soda enough to correct th acidity of the milk. Bake the waffles in irons over a hot fire. The secret of making good waffles is to have very thin batter, very tight irons, and a very hot fire.

INDIAN SLAPPERS.

Pour two quarts of boiling milk over a quart of Indian meal, and beat it till the lumps are all broken and smooth. Beat four eggs, add them to the milk, and stir them together well. Add enough salt to flavor the m, and bake the m on the eriddle like buckwhe at cakes, InpIAN Batrer Cakes.

One quart of bolted Indian meal, one teacupful of flour, on quart of milk, one teaspoonful of salt, four spoontuls of yeast and three eggs. Put the yeast and salt into the milk when quite warm; add the eggs, then stir in the flour and meal. Let it rise all night, and if it sours, add one teaspoonful of soda. Bake on a griddle,

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InpIAN Meat FLANNEL CAKES.

One pint of fine Indian meal, one pint ol wheat flour, ons ill f veast. Mix the wheat and teaspoonful of salt, and two gills 0;::; Indian meal together with as much tepid water as will make a thin batter; then add the salt and yeast, and let them rise ove! night.

Corn GRIDDLE CAKES.

Take a quart of rich milk, three eggs, a teaspoontu of salt, ¢ spoonful of wheat flour, and as much corn meal as will make a rv thin batter (the thinner the better). Bake on the griddl in small cakes: butter them, and send them hot to the table. One pint of sour milk, one cupful of Indian m al, two cup s of flour, one egg, a little sugar, one teaspoonful of salt, and 1e of soda, Mix all thoroughly, and bake for half an hour. Corn CAKE.

One pint of milk, two cupfuls of Indian meal, two eggs, thre tablespoonfuls of sugar, one teaspoonful of cream of tartar, halt a teaspoonful of soda, and half a teaspoonful of salt. Bake it in BorLED InpDIAN PUDDING One pint of sour milk, two cupfuls of Indian meal, one cupful of flour, a lump of butter half the size of one ful of salt, one dessertspoonful of soda. l ny fruit you Lil raspberry is the best.) Take a three quart pan with a li cover; grease it; pour in a little b r, then fruit nother and be patter.

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BAKED INDIAN PUDDING.

Scald a pint of Indian meal with a pint of boiling water, and then add a pint of boiling milk. Stir in one cupful of butter, two tablespoonfuls of wheat flour, four spoonfuls of molasses, four spoonfuls of sugar, five eggs, well beaten, one wineglassful of brandy, a little salt and nutmeg. Bake it one hour. InpIAN Meat Puppia.

To one teacupful of meal, mixed with warm water, add on quarter of a pound of melted butter, four eggs, beaten light, sugar to taste, and one spoonful of molasses. Season with peach or rose water. Add ground cinnamon, orange peel and a few currants. Bake it in a shallow earthen dish, as it must be not::

more than an inch in depth. This quantity will make two dishes. Bake it for one hour.

Bakep InpIAN PuDDING.

Boil a quart of milk; stir in three gills of Indian meal and nearly half a pint of molasses, and let it cool. Butter a deep earthen pan; put in a quarter of a pound of chopped suet and a tablespoonful of salt. Turn in the pudding, stirring it well, and bake it for five hours. Add a little ginger, if liked. (This is an old receipt for an old-time New England pudding. When baked in a brick oven, it was left in over night.) 3AKED INDIAN PUDDING.

Boil one quart of milk; add six tablespoonfuls of Indian meal, moistened with a little milk. When it thickens, pow it into a dex p dish, adding one cup of molasses and one teaspoonful of salt. Before you put it into the oven, add one pint mort of cold milk, but do not stir it. Bake it three or four hours.

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InpIAN Mera FRrItrrers 1ite Indian meal, salt and one spoonful of sugar. Stir in enough boiling water to moisten it. Make it up in flat cakes and fry them in a very little boiling lard. To be sp and buttered when served.

Hasty Puppine (Tooveu Nor Mapr iw Has Let the water boil; salt it, and stir in Indian meal. a little at a time. When the meal is all in, set it on the top of the stove, and let it boil slowly for three or four hours. When taken out, be so soft that it will in a few minutes settle down smoothly in the dish. When perfectly cold, turn it out on th moulding-board, and dredge with wheaten flour till you can rol it out. Cut it into cakes a little less than half an inch thick with a biscuit cutter, and fry them in drippings InprAN Meat Pounp Cake.

Sift a pint of fine yellow Indian meal and half a pint of wheat flour, and mix them well together. Mix together a nutmeg and a tablespoonful of powdered cinnamon. Stir till very light ar and half a pound of fresh butt with half a pound of white su; ter, adding the spice, with a glass of white wine and a class o brandy Havi beaten eight eggs as light as possible. sti them into the butter and sugar, a little at a time. alternatel, ith the meal. Give the whole a hard stirrine at th last Put it into a well-buttered tin pan, and bake it about two hours This cake like everything else in which Indian meal is an ingredient) should be eaten quite fresh.

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Iv this country it is usual to call all preparations of pastry with an under and upper crust “pies.” In England everything of the pastry kind is a “tart,” unless used for meats. Pies may be made from paste of any degree of richness, according to inclination. A rich puff paste in which the flour and butter are almost in equal proportions is the most choice and elegant. Paste is often made with equal proportions of butter and lard, and for some purposes with a portion of soda mixed with the flour.

To make rood pastry is a nice and delicate operation. Flour varies very much in its capacity to absorb water, and it requires experience and judgment in mixing puff paste to know the proper quantity. Too little will make the dough tough and hard to roll out; too much will thin it and prevent the flakiness so desirable. All paste should be handled as little as possible. Good butter is essential. In localities where freshly-made butter is not always to be had, the butter must be well worked in two or three fresh waters. Butter for puff paste should always be cold and hard. In summer, ice water must be used. Flour should be of the best quality, and should be dusted, when needed, through a hair sieve during eve ry stage of the process. A cool room should be selected for making paste, and a marble slab is referable to any paste-board. The oven ought to be ready when the paste is begun, as it will not be so light if left standing. Nice discrimination is required in regulating an 199)

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200 PASTR oven and having paste requires a quick oven.

fruit, will bake better in a more moderate on In making pies of green currants, goos berries, rhubarb, &c., where it is necessary to thicken the juice, a teaspoonful of corn starch will be found a great improvement. When the lower crust is filled, strew the corn evenly over it, wet the edg of the lower crust with a little water, and w event the juice edges together. This will er, and when cold, a jelly w formed All dried fruits for pies should be soaked in cold water for a night before using them. A large pan filled with dried p aches | the water absorbed and will be found in the morning with the peaches swelled to their original size. To Make Purr Paste.

ur through a hair sieve; divide a pound of good fresh butter into four equal parts; then weigh a quarter of a pound more of flour to dust with, which must be kept ‘butter into the pound of flour, then mix it with as little very cold water as will moisten the paste and make it easy to work it. Roll this dough out on th pa { e times, each time adding to the rolled out sheet a quarter of the pound of butter, dotting it over in spots A Soar See: ea.:., and then d x it with the sieve from the reserved flour.

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For extra occasions it is well to buy the shells, which are always to be procured in our large cities. If they must bi made at home, make a fine puff paste, cut out rings with a large cup or glass, then with a wineglass cut the middles out of some of these circles; this will leave a ring; place two or three of these rings, one on top of the other, upon a circle, and you will have a border ot paste, Put them in the oven immediately, on baking tins, and if the paste is light you will have fine shells, which may be used either for preserves or for oyster or meat patties.

Mince Meat For Pres.

Three pounds of suet, shredded and chopped fine, four pounds of raisins, stoned and chopped fine, four pounds of currants carefully washed, picked and dried by rubbing on a towel fifty pippin apples, chopped fine, a fresh neat’s tongue, boiled and chopped fine, cloves, mace and nutmeg—half an ounce of each—a pound and a half of sugar, one pint of brandy, one pint of white wine, the juice of one orange and of one lemon, and a quarter of a pound of citron. Stir all together, and put it away in a stone pot.

When the pies are made, stir up the whole of the mince meat, take from it as much as you will require for the baking, in a bowl, taste it, and if not flavored enough, add a little wine and the juice of an orange. When the pié is filled, before putting on the top crust, lay a few slices of citron on the surface. To Make Mince Pres.

Add to a pound of fresh beef two pounds of suet, a pound and a quarter of currants, the same of raisins, stoned, three quarters of a pound of sugar, half an ounce of cloves and mace, mixed, one nutmeg, a quarter of a pint of rose water, and the same quantity of wine, the rind of two lemons, a quarter of a pound of candied orange peel, cut very fine, and two teaspoonfuls of salt. Moisten the whole with cider.

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2UZ PASTRY.

1 raisins; two bowls of chopped apples; two bowls of currants, washed and dried: half a pound of citron, cut in fine slices, and two bowls of light brown sugar. Mix with a pint of brandy, one nutmeg, grated, one fourth of a teaspoonful of ground cloves, and a teaspoonful of ground cinna mon. ‘This is enough for several bakings. When you wish to APPLE AND OTHER Fruit Pres.

Make st of the degree of kness preferred. Stew the pples weeten them to taste. If pippins are used, whi a he finest apples in the world, sugar only will b required If the apples used are not highly flavored, a little lemon rind stewed with them and some of the juice will improve them. A dash of nutmeg is often excellent in apple pie. Some persons like the apples sliced very thin and put into the crust uncooked, with sugar sprinkled over then Pies made of fresh peaches are excellent, either stewed or put in the crust raw. Dried peach pie in winter is very good; the peaches must be soaked all night, stewed the next day and IMITATION APPLE Ptr.

One cupful of bread crumbs, one cupful of sugar, one eupful f hot water, and enough tartaric acid or lemon juice to mak: it a little sour.

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Pan Dowpy.

Line the sides of a deep baking-pan with a common pie crust. Fill it with apples, pared, cored and quartered, a teaspoonful of powdered cinnamon, two cupfuls of sugar, a cupful of cider, and a little water. Cover it with rather a thick crust. Bake it slowly four hours; then break in the crust and mix it well with the apples. To be eaten with cream. Pumpkin Pie wirnout Eas.

Put two quarts of milk into a pan and set it over a kettle of boiling water. When scalding hot, thicken it with five tablespoonfuls of corn starch, wet with a little cold milk. Stir it a few minutes; then add two cupfuls of sugar, one large teaspoonful of cinnamon, one tablespoonful of ginger, a little salt, and a little nutmeg. Add one pint of pumpkin, which has been stewed and put through a colander. This will make four or five pies. Bake with bottom crust only.

Connecticut Pumpkin PIes.

Line the pie plates with light crust and put them away in a cool place. Pare and remove the seeds of a good pumpkin or winter squash; cut it in pieces and stew it quickly and carefully. Strain it while hot through a colander or hair sieve. Allow a pint of strained pumpkin to a quart of milk, four eggs, two cupfuls of powdered sugar, a small teaspoonful of salt, and flavoring to your taste; use either ginger, mace and cinnamon, or the grated peel of a lemon. Stir the flavoring well into the pumpkin, and haying the milk heated to the boiling point in a pitcher placed in a kettle of boiling water, pour it gradually into the pumpkin. Return the mixture to the pitcher in the kettle, have the eggs and sugar well beaten, and put a small portion of the hot pumpkin in and beat it. Add Dp more until the ¢ cos are cooked. Put it again into the pitcher, stir and pour it into the pie plates, and bake it immediately.

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and add a tablespoonful of flour. Mix this together; it will make one pudding. Line a deep pie plate with paste, and fill it with the mixture. After it is baked, frost it with the whites of two eggs, a tablespoonful of sugar and some orange juice. A similar pudding may be made of lemons. Bake it for one hour.

APPLE PuDDING.

Pare, core and stew six large apples. When cold, add three well-beaten eggs, the rind and juice of a lemon, add sugar to your taste. Bake it in a single crust.

Coc OANUT PI DDING.

Cut up and wash one nut; grate as much as will make half a pound. Beat the yolks of six eggs very light; beat in half a pound of powdered loaf sugar, then the grated cocoanut. Stir in a glassful of wine and a small quantity of butter. This quantity will make two puddings. A teaspoonful of flour beaten in is an improvement. To be baked in a crust.

Sweet Porato PuppDINa.

One pound of sugar and one pound of butter beaten to a cream, and two pounds of sweet potato, boiled and mashed fine. Beat the potatoes by degrees into the butter and sugar, add five egos, beaten light, one wineglassful of wine, one of brandy, one of rose water, two teaspoonfuls of spice and half a pint of cream, Have the puff paste ready; place a layer of it in the baking plate, taking care to have the edges double, that they may rise and look puffy. Fill the plate with the mixture, using no upper crust, and bake it in a quick oven. The above quantity will fill seven pudding plates.

Prine APPLE PupDDING.

Grate one large pine apple. Beat together half a pound of butter and half a pound of sugar, six eggs, the whites and yolks

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nutmeg, four tablespoonfuls of rose water and seven biscuits. pounded. Seald the biscuit with the milk, and beat the whites and yolks of the eggs separately. Beat the butter and sugar to a cream, and add the eggs by degrees. Bake this mixture in a lower crust of puff paste, making the edge thick, so as to be rich and flaky.

Mapison APPLE Pre.

Line a deep pie dish with rich puff paste; slice the apples, previously pared and cored, into the pie dish, heaping it quite full. Bake it until the apples are done and the pie brown. Then take off the upper crust, lay it upside down upon a napkin, and season the pie by stirring into it cream and sugar. flavored with rose, cinnamon, or allspice, according to taste. Replace the upper crust, and serve it hot.

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AccorpiINnG to American usage, puddings are of three kinds. First, those that are boiled in water; second, those that are ’ baked in pudding pans; and lastly, those that are made of some deli crust of puff paste, thick at the edges. “Pumpkin pies” are te composition and are baked in deep pie plates in a lower an exception to this rule.

In making boiled puddings, but few general directions are necessary. A bag of thick linen is best. Cut a circle about the size of a larer saucer or teap ate. Sew “easily” round it a deep strip of the linen, hem th the top and put a string in below the hem. Make it large, as it is easy to boil a small pudding in a large bag. the hem, or sew the string on For boiled puddings, the bag should always be dipped in scalding water and squeezed, and floured inside. \ pudding of flour should be tied tight; of bread, loose. Batter puddings should be stra i sieve after they are mixed. A pudding bag should always be kept in a place where it can contract ors Wher udding is taken out of the pot, immerse it for an instant in a ep vessel of cold water. This will prevent its made of crust with fruit rolled in them, S in a cloth, like dumplings, and the ends gether to prevent any water getting into the fruit. All boiled pudding are served with sauce. (209

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ngs, common white d at pr china, such esent, is th In h l id D remem be! d a I r anything bu me meg, cinnal y ginger, ar pl to bing n rind, if used, is rubbed off the 1 ps of suga Some dings are ¢ n with sauc CuristMAs PLum PupprIna.

feat separat ie yolks of twelve os an | S1X Prepare a poul f raisins, stoned; a pound well y d and picked, dried and rubb mn a to of b 1 and shredded; one pound of fl 1alf a pound of af sugar, pulverized; a quarter « of citron, cu smal pi | ral rat spoonful of p lered ginger ulf a ] of cream, ola ul of l ! na on cla I ro \ I M with the f I | uid the ¢1 Var s suet, then sugar, brandy and rose wate Bea instant into cold water to prevent stickin Phi l g 18 I rici \ much I e| lu o the juantit I fi al g milk for cream. 1 ten with win ding 1s celler t di Plum puddin f anv s boiled f four hour nad a ary l y pla t wanted i 8 COI eni r ) ) f It is also a good ' pur to a dista place Always | to mentior sen

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Pitum Puppia.

Take eight eggs, one pound of flour, three- uarters of a ] 1 pound of butter, three-quarters of a pound of sugar; beat them well together, then add half a pint of new milk, and stir in a bowl a pound of seeded raisins. Dip the cloth in boiling water, dust it well with flour; put in the batter, tying it loosely, to allow it room to swell, and boil it without ceasing for four hours. The water must be boiling when it is put in. Poor Man’s Pium Puppia.

One cupful of molasses, on cupful of milk, half a « upful of butter, two eggs, on¢ pound of raisins, not ed, and chopped fine, spice, nutmeg and cinnamon according to taste, one teaspoonful of soda, flour enough to m a batter as for pound cake, and a little salt. Boil for four hours in a bag. Lona Brancn Puppina.

Two cupfuls of flour, half a cupful of molasses, half a cupful 1] of brown sugar, two eggs, half a tumblerful of water, a quarter of a cupful of butter, a small teaspoonful of soda, a teaspoonful Ps er: °: bogs. ‘ ol ground cinnamon and cloves mixed. Be At it well, and lastly } stir in a quart of fruit, either blackberric s, whortleberries, raspberries or cherries. If the latter are used, omit the spice. Boil g bag, and serve it hot, with wine it for two hours in a pud sauce, GOVERNOR Hancocrk’s Favorites Pupprna.

‘of baker’s bread, in a pint of a table spoonti f sugar, a piece of butter melted, beaten eggs. Cut up as many fresh leaves of tansy as will cover the palm of the hand, and stir them into the pudding. sauce, and flavor it with the grated rind and juice of one lemon. Th pudding should be steamed or boiled

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Make a d paste with a pound and ¢ hi } Sg N pos l¢ a I r 1) lal = Sec | SI ] lb ‘ ry I ‘ re u ‘ re tru 5 S s bla yerries, peaches or raspberl ould b | sweetened a lit S id the f ove! past h must be made thick, and roll the p pin I | well at the seam and ends, ti up in a < i be dumpling | 8 d ends of ] I is I vb ed Ss]: I it e. preserves i be used Serve 1 dding sauce CENTENNIAL PuDDIN P. of boil milk er a short pint « rated bread 5 t stand for a 10 rl) b t is 1 add suga nough t ial te swe Beat the; ‘ i) S l ege into it, favorin ‘ with « t | t in I d r qu ) hot | bre } ~: yr the top Aa sahite o ‘ n 1} sugal l and t tl | ) r |. It In h I I ) f I r withot ream, as ( Serve cold Sponce CAKE PuDDIN¢ S f 1 red | td hi g = s I ~ | ll:

la oOllinge new I \ | ¢ Wo Hasolved. Grate in the rind of a ind wh partl vole d hal elassful of brand

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for one hour; then strain an ounce and a ha butter over the top, sift or strew pounded sugar thickly on that, and bake the pudding for half an hour in a moderate oven. GINGER CAKE PUDDING.

Mix with one quart of sifted flour three teaspoonfuls of any good baking powder; add two cupfuls of brown car, two of molasses, one cupful of milk, half a cupful of powdered ginger, two teaspool s of ground cinnamon, one of cl ~ l one of mace, both powdered fine, and five eggs Beat tl yolks and the suga i cethe arat ly first, and mix 101asses well with the flour, adding a cupful of melted butte: I y beat the y s of the eggs to a stiff froth, add it to the other nts, and bake the pudding in a slow oven.

Boil half a vanilla bean | of water, till all th fil: ris extrs i ti l f mi Boil the milk and when it cold, add to n eges be n light swe n it to taste, and ld a wineglassful of brandy, then put he whites of tl 0 Have prepared a qu r of a pound 0 rge stoned raisins; butter a bowl, and st the raisins spr ud pen ull over the a ind bottom of t bow! Then pour the mixtu f eves into the bowl, and spread over the top stale sponge cake « id, cut i es and buttered on th sid s, and sprinlj led | rht y witl cinl Ion. Set the bc wl in a deep pan of boiling water, in the oven. Let it remain lone enough icken, but not long enough to risk curdling the eggs lurn it out when cold, and serve TIPPECANOE PUDDING.

six tablespoonfuls of rice flour with a sufficient quantity mii < to make a smooth paste. Boil a quart of milk,

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| 3 sit coins to be thie n it h the rice nd m nad r | ral whl hen ta rom the fir¢ idd sug 9 na { weet, and fl wr it with y la Y Put it into the baking dish in which it is be ser l, beat ‘ hites of two eggs with ] le | sugar till very light iis upon the the pudding and bake it ror ab n nutes I tl ) s to broy Ik be eaten 1 with « It is extremely difficult to boil the rice and | I | I I l =f I n in le s 1 Vale bat] = us I | s no farina b r at hand, set the vessel with the mil id rice in it in a large deep pan of boiling water and stir i | T \\ Lilie Melt two Ss ol ri k it lj volks of five eggs, be ht, fi slespoonfuls of powdered sug e grated rind of a len ind lastly I hites egg eaten tO roth i ly together Butt Lad 1 sprin| lightly with flour, and pour in th ixtur lace he dish in in of boiling water put 1 1a moderate oven and let bake for one hour To be served in the dish in which it is baked with wins Sat CoLtp Fartna Puppine Melt two ounces tter with three tablespoonfuls of farir then boil one ai m ind add to it the but und fa as cK 1ush. | it cool. ther ld tables Is 1 the rind of one | B separately five ites to the mi all place it in a ing water, and bake it on

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Tapioca PupDING.

Boil a coffee-cupful of tapioca in a quart of water until perfectly clear. Pare and core eight sour apples, put them ina lay slices of lemon with them and sweeten them Dak ing well. Sweeten the tapioca with powdered sugar, and flavor it with vanilla; then pour it over the apples, put it in the oven and let it bake slowly till the apples are well cooked. Eat it cold with cream.

To Maxre Atmonp PupDDING.

Half a pound of almonds, with a few small bitter ones finely pounded in a mortar (after having been put in warm water until the skin peels off); then add half a pound of loaf sugar, a quarter 1 pound of butter, well creamed, the yolks of five and the whites of two eggs. Beat all together until perfectly light n pu h must be covered with a rich past Just b 1e dish into th oven, froth the wh Tt two ¢ a littl sugar into them; this, nicely put on with a feather, improves the appearance of the Half an hour in a moderate oven will be sufficient Pi ind ish two sifted sugar » quart l it Sti e 1 mn the back of the raz it occasionally to prevent its sticking to the bottom. When the whole is cooked to a rich cream, set the dish in the oven ind bal { | sa it brown. Simple as this pudding appears, it is most delicious when properly made and cooked. Che rice fore putting it in to bake, should be quite dissolved by the long cooking It s ld be very sweet, and the pudding dish should not be too shallow for the quantity of milk, as the

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surface exposed would cause too much evaporation. If the A Kansas Poor Man’s Puppinea in GRASSHOPPER TIMEs.;; ae P [wo quarts of milk, one cupful of rice, uncooked, half a cuptul of sugal it the size of a walnut, two teas] niuis of Bakep Matzo Puppine ror PAssovi Mmoak six mat h (P ver cakes) 1n ¢ V I 1en soft Ss th Water from the fi i. cloth { ne | ind of stor raisins, three \\ ers p ind by wo ouncés of sweet lmonds chopp L fine \ 1 ~ ited app] two ounces ol h pped su or melted n ro Ul eas I | U amor the rind f half a ler I oun f candied citron, ¢ fine, two ¢ ' ( ul 1 wineglassful of run H ll tog er f ninutes ] \ I ld es and bal I I I ) t ) he Serve it s led with white sugar and ornamented h bla almonds Qf | | } itt eight tables mfu { | ‘ j the nd volkes ser vol t par tl} f v n add Wu | B ill together, and bake in little « r half an

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PUDDINGS yaw as p sible. and stir them into the butter gradually. Flavor it with vanilla, pe h or rose water. Stir the whole very hard. Butter a deep dish and bake it for half an hour. To be eaten cold.

GOLDEN PUDDING.

Boil half a pint of rice in water. When cooked, add one pan, add t ks of three eggs, well beat he juic ind erated ri 1 of th ranges and of one ler ha \ pil of sugat Bake it, and put on the top wh | the whites of the « reat iff with white sugar; then brown it in the oven vy minutes SeuasH Pupprn BAKED wiTHouT CRUST To four cupfuls of warmed milk add three of crushed crackers, two of boiled squash, one of sugar, a little salt, and spice to taste, ginger or nutmeg, lemon and rose water. Add two beaten eg ind mix all wel cether Bake it in a deep buttered for about two hours i moderate oven. It is very good without the eggs, addin instead another ¢ ipful ol squash and cracker. To be eaten hot, spread with butter. Pat id ¢ twelve large sour apples. Line the sides of the kettl crust made from raised dough, or of soda and cream of ta ‘ ing enough to fold over the top. Put the apples in the kettle, and add three cupfuls of molasses and a littl Lut rand cinnamon. Fold the crust from th R S r th es fo! the top crust, and cook it for half an hour over a modera fire.

To Make CreEAM PurrFs.

Beat well together two tablespoonfuls of flour, two eggs, and half a pint of cream; stir in two ounces of melted butter, and

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them on both sides. When they are cold, cut open one sid yrown sugar, the same quantity of butte ne pint of molasses me al half pints of water, the gra rind of two oranges ind a ) 1e juice; one dessertspoonful of salt, gi r to tas 1 small piece of citron. Mix all well together, and two quarts of water. Turn th and bake it from two to three GOOSEBERRY PUDDING.

em to putter ind sugar; then stir in two ounces of d bread } ra baking dish and r the mixture in it, and bak in a quick oven for a short tin Serve it with powdered sugar on the top CoTTaGe Poraro Pupprn¢ Peel, boil and mash two pounds of white potatoes seat | them into a batter with a short pint of milk, two ounces of

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brown sugar, and two or three well-beaten eggs. Bake it for three-quarters of an hour. Three ounces of raisins or currants may be added.

FRIAR’s OMELET.

Stew twelve large apples to a pulp, stir in a quarter of a pound of butter, and add sugar enough to make it quite sweet, the quantity must depend upon thi acidity of the apple. When the apples are cold, add four eggs, well beaten, and a little rated nutmeg. Butter well the bottom and sides of a baking dish, and strew thickly the bread crumbs all over it, so that they may stick on the butter. Put in the apple mixture, and spread bread crumbs thickly on the top, with a few little pieces of butter. Bake it in a moderate oven.

a piece of bread dough as large as a small loaf of id knead into it a small cupful of sugar, one small cupful of butter, or suet chopped fine, and one cupful of raisins. Let it rise for one hour Tie it ved pudding bag, and boil for an hour and a it with wine SAUCE PARSONAGE PUDDING.

One cupful of suet, chopped fine, one cupful of raisins, stoned, one of milk, one of molasses, two of flour, one teaspoonful of saleratus, and spice to taste. Boil or steam it for four hours, and serve it with hot sauec.

Suet Pupprna.

Four cupfuls of flour, two of chopped suet, three of milk, one of molasses, one of currants, one of raisins, three eggs, a teaspoonful of fine salt, tw of cinnamon, two of cloves, and two of saleratus. Mix together the flour and suet with the

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un Make ter, thi nutmeg } tl l but BERRY 8) I ste B e berries ha hours, then merve with wine > PUDDING \ berries; ibs ina bowl, s Then spread thi inch thick, and pr berries are cool ida half. Wh top to loosen it

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Gincer CAKE PUDDING.

lake one quart of sifted flour and mix with it three teaspontuls of yeast powder, two cup uls of brown sugar, two cuptuls of molasses, one of milk, half a cupful of p ywdered ringer. two teaspoonfuls of cinnamon, one of cloves and the ame of mace, pounded, and five eggs. Beat th yolks and the asses and one¢ cup of melted butter, well m d, in he flour. Lastly, add th whites of the Evr’s PuppDING.

Pare and cor six large, jul Vy apples, and chop them ne, with six ounces of bread crumbs, six ounces of currants, well washed and picked, and three ounces of sugar. Then add six eoos, beaten well. Boil it in a mould for three hcurs, and serve vith any sweet pudding sauce preferred BAKED Rice Pupprni One quart of milk, three tablespoonfuls of uncooked rice. Make the milk very sweet, and grate in it sufficient nutmeg to flavor it It must bake for four or five hours in a slow oven Have: er quart of milk, and as the pudding wastes by th » cooking, add more milk to it. This, though simple, is a f pudding, the ri nd milk becoming of a rich creamy nsist ce trom ie le g COOKIN To be eate 1 eold Sprper APPLE PIm.

pare ise Prepare the apples as for common appl it the apples in a heap in the spider, after well greasing it Be « il that no apples touch th of the s I Roll out tl s thick as the hand, and place it on

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Mix together one pound of dried peaches, three-quarters of 1 pound of beef su shredded very fine, a teacupful of brown Sl r, half a nutm« i | sa our tablesp lus OT ¢ in the same of flour, and vineglassful of brand | up th mixture in a cloth and let it boil slowly for three hours. Serve A Breap AND Burrer Pupprina.

Cut a loaf of bread into thin slices, butter and sprinkle a few currants on them, putting a layer of currants and a layer of six eggs with a pint of milk, a little salt, grated nutmeg; sweeten it to your taste, and add these ingredients over the bread and butter and bake it for half an hour Bortep Frencu Puppia.

One cupful-of chopped raisins, one of suet, one of molasses, one and a half cupfuls of milk, one teaspoonful of soda, on heaped spoonful of cream of tartar, flour enough to make a I ras stiff as fi yrown bread BricgHton Puppin¢ One cupful of molasses, one of mi ful of sue chopped fine, one teaspoonful of cream of tartar, one teaspoonf saleratus, one teaspoonful of cinnamon, one teacupful of raisins, and flour to make a thick batter. Boil for three hours. CRACK] PUDDING Butter a pudding dish and put into it a plit cracker is it will hold. Put a few raisins or currant between tl l s, and pour in enough d milk to cove ] f stand for half an hour, and then bake it slowl, | Serve with hot sauce

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bho bo VIRGINIA PUDDING.

Mix together one pint of milk, three tablespoonfuls of flour, one of sugar, two of melted butter, and five eggs, reserving the whites of three for the frosting. Bake it in a moderate oven; when done, add the frosting, made of the whites of three eggs i; and half a pound of sugar.

BorLeEp FLour Pupprna.

Beat the yolks and whites of six eggs separately, making them as light as possible; stir gradually a quart of milk into seven tablespoonfuls of flour, beat it well, and then ¢ the yolks of the eggs, still beating it, then the whites; ittl salt. Scald th puddir ¢ bag and dust it inside with our the batter into the bag, and tie it rather tight, to prevent the water gettin j l. but leave a little room Tol swelling. Plunge the bag into a pot of boiling water and let it boil for an hour and a half. Serve it with hot wine sauce, or cold sauce of beaten sugar and butt PLiatn Bortep BrReap Puppia.

Pour one quart of boiling milk over two thick slices of bread, and beat it until perfectly smooth. Beat up well six eggs and add them; also nfuls of flour. Then dip a cloth in boiling water, fl it, pour in the pudding, tie it tightly, and boil for « Serve with a sauce of butter and sugar bea ly and well mixed with one glass of wine Grate nutmeg over the sauce It must be quite stiff and cold Corra FLour Puppia.

One cupful of r, 0 tablespoonfuls of melted butter, on egg, one pint lour, one cupful of sweet milk, one teaspoonful of soda and two t oonfuls of cream of tartar. Bake fo

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same One ¢ prul of sugar rubbed ind DI teacupful of hot water Pet stove until it foams \ Sweet Corn PupDpDING ve ears sweet corn, grated ulf a pint of cream, thre spo ntuls IT st 1¢ ro, al f salt Bak« 1Or one h ul Pato Aro Pupprn Mix well together one cupful of sour milk, one of molasses, if raisins, three of flour, ne teaspoonful of saleratu and a piece butter the size of an egg. Boil it in a mould or bag for two hours: Ryze Pupp Beat together one and a half teacupfuls of rye meal, half a ipful of flour pint of milk, twe s, Whites and ks l a little sal Po the nixture 1 da s m it n nd a half, and serv hot win 1c Snow Pupprn Put half L package OF gelatin al l ) ad water ind let it stand for one F en add o b I half a pint o strain all into dish and s of two eggs te stiff froth Pour it into 1 yuld and a made of the volks ot tour

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DUMPLINGS, FRITTERS, Etc.

ApPpLE DuMPLINGS.

MAKE a paste of about two pounds of flour to three quarters ot a pound ot butter, or butte r and lard mixed, adding a litt f salt. Pare and core as many fine, large apples as the number ‘dumplings to be made will require, allowing one apple for ] | | ach dumpling. Pippin apple s have the richest flavor for cooking Keep the apples whole, or quarter them, as is most convenient. Roll out the dough in a sheet thicker than tor pies; each apple in a piece of the proper size, and pinch the 1er, to se the seams. Shap it with the hand, making it perfectly round. Tie each one up in a little dumpling cloth. They will require about an hour to boil. Moxasses DuMPLINGS.

‘ake some light buscuit dough, not sweet; roll it in thick cakes, and boil them twenty minutes in equal quantities of molasses and water. Care must be taken to have the liquid n the cakes are put in, and also not to allow one to rest on another, or they will be heavy. These cakes may be h five or six ounces of butter to a pound of flour, with hree or four spoonfuls of baking powder. Make up the dough with water and a little salt 15 Ss

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per ind m ! eradu n no i er jut | irl il tl l Beat eig k Sift ’ n n it t lar hey s browne I with cinnan BAKED the \PPLI u ty of t p na di oO Let hem ba ATO CRUST 1 I a otatoes fin them wel I a stiff « board en witl Du iplin PAN ora ld be tl m, and fry ] 1d Dh me¢ a DuMPLIN B

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tn f butte vith: lin b the y 1] dd Bet pre } ' { n stir quarter } then inal y th ti LO a ¢ powd utme

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225 D IPLINGS, S. ETO of batter. In this there is a wide range, some persons using more eggs to the same quantity ol milk and flour than others. Son ! iter instead of mill Four eggs, a quart of milk, und about three-quarters of a pound of flour, wul n ike a very oF L batte I Dove After the clams are stirred n whole mus seasoned to taste n black pepper. These fritters are bre Cut oaf bread in slices of about half an h thi na flat disi 1 a littie 1 k and y f d t ( let it remain a little while, but not long enough to cau he bread to fall apart; drain the pieces on a sieve; beat four « $ ur tables} onfuls of wine. Have very light and stir into them f ready some boiling butter in a frying-pan, dip the bread int the eggs and wine, and fry them a light br. When they ire served, powdel I kly over t 1 ne |} lve | 1 PASSOVER FRITTERS

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DUMPLINGS, FRITTERS, ETC 229 sweeter than pudding; add a little powdered cinnamon and some raisins: stiffen the batter, if too thin, with pe unded bis cuit, and drop it from a spoon into boiling butter or fat, and fry them.

BreLL FRITTERS.

Put a piece of butter the size of an egg into a pint of water, let it boil a few moments, then thicken it very smoothly with a pint of flour; let it remaina short time on the fire, stirring it all the time, that it may not stick to the pan, then pour it into a woode n bowl, and mix with it six egos, beaten very lig it. The whole should be well beaten together. Put some butter in the frying-pan deep enough to fry them well, drop the batter into it when it is boiling, and fry them of a light an ber color. Rice FRITTERS.

Boil, till very tender, two teacupfuls of rice; when it is cool, put in a dredging box full of flour, beat three eggs very light, and add them, with a little salt, to the rice and flour. Beat them all well together. Fry the fritters in lard or batter, and serve them hot.

Wuite PupDINGs.

Take beef suet, chopped fine, add double the quantity of flour, make into puddings almost the size of your two fists, tie up in bags and boil six hours. Put them aside till you are ready to use them, and then put them on a tin plat and bake them brown in the oven. Eat them hot with buckwheat cakes.

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Kentucky Bortep CusTARD.

Put one gallon of fresh sweet milk into a porcelain kettle; set it on the fire to boil; meanwhile break ten eggs, put the beat them hard, adding on¢ tablespoonful of white sugar to every egg. When the milk comes to a boil, add a ladleful at a tim, stirring hard, to the eggs and sugar. When about half the milk has been added, turn all into the rest of t milk in t e and let come to a boil al gether } 7 1 1 rad M4 +4 ] +; th p through a fine wire sieve and set it away to ct I a l | add ew drops oO essence ot lemon Ol vani a, and beat the whites to a stiff froth; then add a few spoonfuls of fine white sugar to the froth, beating it hard. Pour the white over the cold ¢ istard in a ola Ss bowl.

SNOW CUSTARD.

Dissolve half a box of gelatin in a pint of water, and squeeze the juice of four oranges into it. Soak the rinds of two of the oranges in the water, add two cupfuls of sugar and the whites of four eggs. W ip all well together till it forms a snow. Make a custard of the yolks of the eggs. Soak some macaroons in wine, put them in the bottom of a glass dish or bowl, pour in the custard, and heap the beaten snow on the top. Keep it in a cool place till S¢ rved.

| |

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a Llid PHILADELPHIA CUSTARDS.

Mix in one quart of milk the yolks of eight eggs, well beaten. Sweeten it to taste, and flavor it with vanilla or peach leaves, boiled in a little milk.

Pour this mixture into cups, and put them into the oven in a pan of water. W atch them clos ly, and try them with a knife to see when they are done, which will be v 1 they are a little firm. Do not cook them too long Custards should be very sweet. Grate nutmeg over them when cold CHOCOLATE CUSTARD.

Dissolve slowly by the side of the fire an ounce and a half of the best chocolate, in rather more than a wineglassful of water, and boil | perfectly smooth. Mix with it a pint of milk, well flavored with lemon peel or vanilla, add two ounces of fine sugar, and when the whole boils, stir into it fiv eggs, well beaten and strained. Put the custard into a jar or jug, set it in a pan of boiling water, and stir it, without ceasi Do not put it into glasses or a dish till quite cold. This, as well as other custards, is better still when made with the yolks only of the eggs, more of which must then b APPLE CUSTARD.

Pare, cut up and stew two pounds of apples. When done, stir in one tablespoonful of butter, half a pound of sug six eggs, and the rind of one lemon; then hour. Serve it cold, with sweet cream.

APPLE CREAM.

Boil twelve apples in water till soft. Mash them through a hair sieve, and add half a pound of powdered sugar. W hip the whites of two eggs, add them to the apples, and beat all together till very stiff.

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SWATARA CREAM.

Beat together the yolks of four eggs, three tablespoonfuls of powdered sugar, and the rind and juice of a large lemon. The rind must be lightly grated, so as to avoid the tough white skin below. Whisk the whites of the eggs with a teaspoonful of powdered sugar until stiff. Have ready a pot of boiling water, and place in it the vessel in which the yolks have been beaten. Let it cook gently, so as not to curdle the egg, st rring it all the time. When it begins to thicken, stir in the whites of the « and when thoroug ily mixed, set it aside to eool. Serve it in custard cups or punch glasses. This is a simple but very deli:: as é cate preparation, lt Is nourishing for convalescents and orate ful to the palate.

CONTINENTAL CREAM.

Four eggs; one quart of milk; five ounces of sugar; two tablespoonfuls of vanilla; half a box or one ounce of Cox’s gelatin, put to soak two hours before you ar ready to use it Beat th y lks of th gos light, put the milk int a farina boiler, and when it boils, cool it a little and pour it gradually into the eggs; add the sugar, and return all to the boiler. Sti: it all the time until it nearly boils; add the gelatin, and let it all simmer until it becomes as thick as a boiled custard. Put the vanilla into it, and remove it from the fire. When it is cool, beat the whites of the eggs to a stiff froth and add the custard to them gradually. Put it into a jelly mould. Servs it cold, with cream.

Misstsstrpp1 CREAM.

Jeat well together six eggs and six tablespoonfuls of powdered loaf sugar, and add thre¢ pints of rich milk; stir it well with the eggs and sugar. Add a vanilla bean or a few peach leaves to flavor it. Put the mixture into a bell-metal kettle and place it on the fire. Stir it all the while, and never allow

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ee it » Dol yver the t I the Boil ind is ’ nonas CW ixture Sea ye re dd th ry laa it mix t sm powdered su, ] h I three quarters ¢ ily in the m ll the e, U uthcier to ¢ Ing the nh. lh

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to eoo] for a short time. Then beat five ege rs very light, stir them into the syrup, and put the bowl containing the whole on the fire, inside of a kettle of boiling water. Stir it all the tim and when it begins to thicken, take it off, and pour it into the dish or bowl in which it is to be served. Grate a little fresh ge peel lightly over the top.

ora SPANISH CREAM.

Soak half a box of gelatin in half a pint of milk for one hour. Beat the yolks of six eggs, with sugar to your taste, and when one quart of milk is just ready to boil, stir in the eggs and atin, which must be well mixed b fore the milk is poured then return it to the kettle, and let it thicken as for upon it custard. Beat the whites to a stiff froth and pour it on the custard, stirring briskly. Season to taste with vanilla, and pour into moulds.

LEMON CREAM.

Beat the yolks of five eggs very light, and mix with them one int of water, half a pound of sifted sugar, the peel of four large I | | lemons and the juice of two. Stir all together, and heat over ss slow fire until quite thick.

MERINGUE.

Beat the yolks of five eggs with a quarter of a pound of sifted ugar, and flavor v he grated rind of a lemon or orange, or with vanilla Pu of cream into a bowl, and set it in boiling water. When the cream begins to boil, take it from thi fire, and stir in the eggs and sugar. teturn it to the fire, and stir it until it becomes a thick cream. Then pour it into a dish, and let it cool. Then beat the whites of five eggs very stiff, with sugar; put this on the cream, and set in the oven for a few <e in the bottom of the dish is an improvement.

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hh? en | To o quart of orang uice add half an ounce of gelatin | melted in a very littie wate! mweeten 1t accorain to tast } t pour it through a sieve int he mould, and set it on ice until it stiffens. Rub one or two large lumps of sugar on the oranges, to heighten the colo vol Cocoanut MARMALADE.

One pound of grated cocoanut, one pr und of powdered white su ind ha of cold water. Beat the whites of two eggs, and keep the shells to clarify the sugar. Make a syrup of the sugar: clarify it with the whites of the eggs til clear then add the cocoanut, which must cook till transpar Remove it from the fire, and when it ceases to boil, throw in the volks of the eggs, which must heat only (not bi ver the firé till it becomes like a thick custard; boiling the y lks of tl ecos makes them curdle. When it is cooling, add a little ro or peach water. Grate nutmeg on the top, and serv this Rice MERINGt immer for three hours, or until the ri. { B tl yolks « s, SW en to y r ta ld th rated 9 M n tl l sn |;; th, and add t | | il wontfuls of lrop the me ie ligh Coddle some very green and to one pint f

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fine sugar. Squeeze the juice from two lemons, and boil the the skin, cut the yellow rind into little slips, add them and the juice to the apple, and boil it over a slow fire for one hour, tirring it frequently to prevent burning.

Into a large pitcher pour one paper of Cox’s gelatin; add to this the juice and rinds of three lemons and one pint of culd water. Let this stand for one hour. In the meantime, boil a few sticks of cinnamon in half a pint of water, strain the cinhamon water into the pitcher, add on quart ol boiling water, me anda quarter pounds of sugar and half a pint of wine. | I | Stir a few minutes, and strain through a sieve into moulds or FLOATING ISLAND.

Make one quart of soft custard of six yol quart of milk and eight tablespoonfuls of white sugar; flavor it with one teaspoonful of vanilla extract.- Beat the whites to a ‘th, and whip in six tablespoonfuls of fine sugar, half a tumblerful of raspberry jam and the same of currant jelly. Drop the whip delicately over the custard in a deep glass bow], pile it lightly in the centre, and drop over it here and there bits of currant jelly or candied cherries.

FLOATING ISLAND.

Take the juice of two lemons, the whites of two eggs, three tablespoonfu ls of currant jelly, and a large cupful of white sugar, and beat all toa stiff froth. Put it into a glass dish, ‘ ] eS.

and pour in cream enough to float it.

veel well. When it is soft, take away the white inner lining of | 3

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the grated rinds of two lemons, one pound sugar, and half | tof Ja run M il ll togetl then beat up SIX teen ¢ o] id ites towether, add I pound of 1 e¢ S t wl ire Wi he hand, which y make a t Ma t up i is about the ze of a croquette, kee; hand y dusted y round il in a moderat ven for an hou i half, turning them over; f ecasion and basting th he lay be uniform) rowned QUEEN KSTHER'S ST FOR PURIM Cu t « ! ) ult h sl ) ight six egg lip eacl ice into milk and then int I ge, sprinkle I wi I 1 und sugar, fl th I D nd s them hot, with a hot sauce of clarified sugar and cinnamon HamaAn’s Ears ror Purm Nia!

will mal ’ rl t out as n for a W I cut it in small shapes and boil them in butter Make a batter as for pound cake, adding rather more flour | he cakes thick « to drop into boiling butter by the spoonful. Both the ove to be eaten with clarified sugar; nade int rup and ’ L with cinnamo! 1d. rose W ! Bla | ld OF a mds, pound them in a mortar and la quart of water. Put t 1 the fire with a pound of LOaT, and sti h the y cs f twenty eggs, beaten light

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H OCOANT +} on I ree ¢ ’, {| m sI h { ’ ] 1) il | of b sug nh ay qual ju I a layers 1 a n a dees yuld ful o r tl at i nf nd then tl re th prin il ot par

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vanilla to the taste Boil the milk, and pour it gradually into the DO with th above l credients Put l ach Int the boiler and let it remain until it thickens, stirring it well all the t th 1 put it away to cool Sponge cake to be used with the aboy which should be in jelly cake pans One cupful of ite sual cuptul ¢ four eges, whites and yolks | parate i small te 7.) ful of cream of tartar mixed { flour dry half a teas onful soda dis | ch milk or cream two tablespoonfuls of butter Mix the butter and sugar together, add the soda, and then the flow After baking this, spread the cream custard between the layers as for jelly cake TinteD FRoruH.

seat to a stiff froth the whites of three or four eggs; add the syrup of damso s, Or any | hl y-colored jelly r preserves. Serve it with custard, whips, floating island, trifle, or any other have absorbe butter, turn th ( wr dish preV101 buttered. Set it in a quick oy und has risen 1 | bi | ] litt serve Chis on f Ss so quick t s well not to put it 1 he « iu a few minutes eto. rvin It should be tak ( he oven to 1e tab \ late or dis ike it in \ can e transfer1 fre | t is baked.

beat

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1e it with bread crumbs ut the apples iickly with bread crumbs, dottin Or ’ butter ad Dake a oht pre Dn. CALVEs’-FEET JELLY.

sk ied ca S -Ie in three jual ol el Is m the bones. Strain.the liquor « set va) o cool until the aa a at from the } ne th ce IS h nna I \ Ss as ren W cn I S tn 8 I al o nea quor mt¢ 1 m ul or por ) id of loaf’ s ur, the emons s. beaten ind s¢ ray na s] n, tO 8 eoin t parate When it | Lit e fire, pass through air sl in 1 it drip into a large vess If it has been L you ive fol L tl rections I it eal mber. Gelat has almost super es 7 lly at the present time, but it vell flavored as t fee The old m the hire has place i stra I ( cht ‘ I ‘ S ~ t I I iwwier I tin S e 1s not on aste SrmmpLe Lemon JE!

pers 3s yp i i g } I a gi ( | ye he isinglass, add th r ingredients, mi id a glassful of ine, and ir it to cor

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Ir is scarcely necessary, in the year 1876, to give elaborat receipts for making ice cream or water ice. Patent freezers and machinery worked by 1ufacture it now in such immense ] quantities, with s ical celerity, and so cheaply, that few persons care to tak ouble or go to the expense of making it at home. No to > age or cross-road settlement through out the land is without its “ Iee Cream Saloon,” and this grate ful luxury, so well adapted to our summer climate, may be found excellent and cheap everywhere.

For the benefit of the few who, in isolated situations, or for any especial reason, may des to make ice cream for their own rape ” f use, we will give a few general directions, and append a few Good ice cream must be made of undiluted cream. In localities where cream is scarce, milk, thickened with arrow-root o1 corn starch, is used, or the milk is thickened like custard, with the yolks of eggs. In the latter case, a thin custard is made and richest undiluted cream and the best sugar. Make the cream very sweet, as freezing has the effect of diminishing the sweetness. About three-quarters of a pound of sugar to one quart of cream is the general rule. If it is to be flavored with vanilla, use the vanilla bean. Cut it into small pieces, and boil it in half a teacupful of water till

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ae Fs hk = - @ 7 7 —: y ¢: = — = ~ 3 Dt 2 Be = jer ~— =| Sm sf ~ oe = re = “ «¢ SE gy ~ = i.. £ as 7 | = = = _ — = _ - = — =:

nt - re = oa. = eS ae <r =. = = = ~ = am = = 7 oe £ = = %

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ul it again thi ugh 1 finer §1 M Have il ere y sweetened, in the freezing can, and then pour in th rring ve One quart ¢ rawberries to two quarts um is about t proportion last he ereai er the the trult 1s added nda if not sy t enor 1, Stir ) From three-quarters of a pound to a pound is the prool I PinE AppLe Ick CREAM in the same manne [To extract the juice the pine t be grated Cut the pine appl 1 quarters from the lownward, do n pare it, but keep the skin on. This crust, as it were, to gra rom, and to hold it by, and sures the whol he juice being obtained, as there is no in pal Add the juice to the sweetened cream, and as One pine apple for about three quarts of usually found enong! It may be graduated to taste RASPBERRY Ic1 in the same manner as strawberry.

Peacu Ick CREAM.

1es, when used fi ( wr flavoring i eream, are mashed into a pulp eetened with a portion of the sugar, and are then stirred in eam in the can. Great care must be taken to use none bu e ripest fru a hard, acid or unripe lump is a great blemisl The fruit must added according to taste. Lemon Ice CREAM.

Grate the rinds into a bow], and put a tablespoonful or two of water upon the pulp; stir 1 mash it well; then strain it into the cream; then squeeze the lemons, and add a portion of the sugar

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24 j ri WS. ET¢ if f a tll tn creal ry | flavo in ils he mo lice, must be g | ted i one i s gene! | ight suthecient for one q rt of crean E CREAM Manp& or MILK I ns | r b 9 r lo each quai i vat poontu he flour M i in i SI l I little ilk: the { to halt a pin of boi S s on the fire, and lour ¢ < litt] W her n lute \" cold mi stirring it n i | pass rough a e to get rid ¢ ny lumy ré ni 5 ‘ ms hx f e ¢ tl m witl i flou s bo | 1 peculiar flavor, it is better to bi only a small } ( WATER Ic making W r ice, much is left to the iste ol e] ! na Or } S l ma quarts I iter L Dp quired ering at ‘ liminishes tl strengt ft s ! ne-ha to | d o I i f ust r tion la the w the flavorin lded f it sweet uch I if; 1 « <4 led t t} ‘. re

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ICE CREAMS, ETC Lemon Water Ici must be made as above; as the fruit is very acid. it will perhaps For StRAWBERRY, RasPBERRY AND PIN} APPLE WATER Ice, The fruit must bs mashed through a coars¢ sieve and atterwards through a fine one, the pineapple being first grated. Add the juice of th ened water in tl ul stirring it well. §S I vill require at ist oO I t th iter, or more if desired ry rich mu be res much longer t gun many hours bef It is usual at large and elegant dinners to serve the frozen punch in sm: umblers composed of ice. These are usually made at the confectioner’s by means of hot irons and chisels. is tl a s b SI do Raw o served « ate served in

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a bottle of champagne. Dilute it with water. but be caref not to make it too weak. Put it in a freezer and freeze it like ice cream, beating and stirring it in the same manner. to mak« CONCORD Frozen Puncu.

jueeze the juice of six lemons into thre¢ quarts of water: t “quarters of a pound of sugar:

beat th hit ’, ry light, and stir them j the th lemonade; then add a wineglassful of the best brandy and a wineglassful of the best Jamaica rum to each quart of water Freez it exactly in the same manner as ice cream. FRozEN Puncu.

To one gallon of water add a pint of wine, half a pint of French brandy, one pint of old rum, the rind of four lem ns rubbed on the sugar, and the juice of two. Sweeten it we ll, as If you find it weak, add more brandy.

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\ pornt of great importance in making good cake is t understand the management of an oven. Cake will not rise if burns on tside before the interior is heate A large fruit cake r¢ julres a very slow, st idy fire Small cakes baked moderate fire than for pound or sponge cake is necessa rop a little flour on the botton ot it If it browns the oven will be hot enough. Large cakes should be baked in earthen par metal pans heat too quickly, and are apt to burn the cake. It is well always to have a paper at the bottom of a pan. While baking, if it s doing too fast on top, spread a paper over it \aisins must always be stoned and currants well washed and picked. Currants require many waters, and in rinsing, a strean should run u em through a colander. When washed ace a towel o1 er and spread them on it, rubbing them id fro; remove to al ier towel, and you will find numberless little stems adhering to the linen. Finally, lay the stones invariably found among them.

In using baking powders, mix them with the flour. These powders should be made use of with discretion, as they are apt | } avor or neutralize that of some of the

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INENTAI I b Then | pan a i; Po ’ ire and smooth it ut four hours, wat ves, two of cin! larters ¢ ap \ d and } Cs ul | two ft xed h the fle } 4] 1 sug tl well te l | Lr ste Pounp CAKE. spoon t to a ¢ th brand nira pan a ing i "

md wontuls Beat ind bake quick ove

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V thin ¢ em to co ’ spread on tl you may h mn the top « j or Tour Cake White Mo ntain it half an ) n fla ib] SO, and repeat the Wr one “Jelly cake cut well. The top may b icing CREAM SPONGE CAKI ful ~ ir, half a cupful of cream, three eggs, one it flo d half a te spoon ul of soda seat very light, und of nd and three-quarters os, one pint cloves water.

ivar, brown 1] f teacupiul ol ether very ti oroughly

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f flour: another half cupful of milk, with a la thoroughly dissolved in it; put the butter in teaspoontul ot sod kly.

last. Beat it very hard and bake it qui Wuitrre Mountain CAKE.

butter, three spoonfuls of bal ing pov wo cupfuls of sugar, three and a quarter cuptuls oF siit evos. well beaten with the butter and sugar to a cream, ¢ eges, beaten to a stiff froth, with one pound of fine sugar; flavo1 j it with vanilla or almonds, and put the icing between the layers of the cake and on the t p.

LApY CAKE.

} t Two and a half cupfuls of flour, the whites of six eggs, 1 cup il oft sour cream or mi k. ome teaspoon il ot cre n ol tarta 1 in dry flour lf a teas] da ad yived int Vi im, and one tablespoonful of tl f f aimonas Bake 1 hallow pan CHEESE CAKE.

Mix a pound of dry cottage cheese (curd) with milk until th: make it quite sweet with powdered sugar, and add four ten. Put the mixture into a cri of light doug oven. A tablespo ntul of corn starch

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of butter. Sweeten it to the taste; throw in a few currants. little dash of flour to bind it together, and a little rose water and nutm¢ LEMON CHEESE CAKE.

The yolks of eight eggs, beaten very light; three-quarters of a pound of sugar, half a pound of butter, well creamed; the juice of three lemons, and the peel of two grated Bake these ingredients in small tin pans, with a puff paste at the bottom. ALMOND CHEESE CAKE.

Blanch half a pound of sweet almonds, and pound them in a mortar; then put them in a bowl, and add half a pound ol powdered sugar, the yolks of eight eggs, well beaten, and the crated rind of one lemon. Beat the whole together till it beeom« white and frothing. Make some light pastry, and ling little king pans with it; pour in the mixture, and bake them in SiOW Oven ALMOND WAFERS.

On rter of a pound of almonds, half a the \ if six eggs and two ounces of flour Make it into a thin batter, drop it on tins, bake, and roll up the wafers while N poor of powdered r, nine of flour and two eggs t ) I I K The batter should not be thicker than for pancakes. The irons must be often greased when new; aft: L easing will fhice

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In a quick oven.

Boston of - but VEI pound of su eight egg beaten » the taste, and fi Il th it in } them into Sa join the ends tos s well buttered, an rour ¢ ) hve cuptuls of } 1] hs hallow bi

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top a mixture made of the white of one egg and the juice of one orange, beaten with enough powdered sugar to thicken as for icing FLORIDA ORANGE CAKE.

Beat well together two cupt ils of sugar, two cupfuls of flour, and five eggs, reserving the white of one, adding a teaspoonful of cream of tartar, half a teaspoonful of soda, and half a « upful of water, with the juice and rind of one lemon When the hatter is light, bake it in thin layers in jelly-eake tins; then beat the reserved white of an egg with half a cupful of sugar, finely powdered, and add to it the grated rind and jt f a irge orang Wh 1 th Cakes are Coo 5] a ft s nixtu vetween th la rs nd finish it m th top ll hely p vdered over it with a si COOKIES.

Mix well together two cupfuls of sugar, two of butter, beat to a cream, one of sweet milk, one teaspoonful of soda, and on small nutmeg, grated fine. Make into round or square cakes, ind bake a light brown Cup CAKI Mix three teacupfuls of sugar with one and a half of butt When white, beat thre eges and sti 1em into the bu r al ugar, with three teacupfuls of sifted flour, and rose wate essence of lemon to the Dissolve a teaspoonful of sa sina i pful of mill ind strain it into the cak« th THANKSGIVING CAKE.

Eight pounds of flour, four pounds of sugar three pounds of butter, nutmeg, mace and cinnamon to taste; two pounds of

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raisins, and two pounds of currants. Raise it with yeast,— of this it will require rather more than for the same quantity of bread Mix in half of the sugar and shortening when you put in the yeast. When well raised, add er with the spice Work it well and set it to rise again. When it has risen a second time, add the fruit and a teaspoonful of dissolved soda. Put it in the pans, and let it stand only a few moments before baking CRULLERS.

o quarts of flour, six teaspoonfuls of yeast powder, two teacupfuls of sugar, three eggs, six ounces of butter, one pint of rich milk, and a little salt. Warm the butter in the milk. Do not beat the eggs before mixing them with the other ingredients. Knead the dough well, roll it out in a sheet about half an inch thicl; and throw the cakes into boiling lard. Be sure that the lard boils. When quite brown they are cooked enough. Fast-Day DovuGHNUTs.

Into a pint of lukewarm milk stir a teacupful of melted lard, then en ugh flour to make a thick batt r, and add a su all cupful of yeast. Beat it well and set it to rise, and when light, work in three cupfuls of sugar, four well-beaten eggs, and one teaspoonful of salt. Work in gradually flour to make it stiff enough to roll out. Let it rise again, and when very light, roll it out in a sheet about half an inch thick. Cut the cakes out In any shape you fan¢ y, and let tl n stand for a few minutes before boiling them. Have plenty of lard in the pot, and when it boils, drop in the cakes. When they are a light brown, tak them out with a perio! ited skimm MARVELS.

tub well together half a pint of sugar, four eggs, and half a teaspoonful of soda; then stir in one quart of flour, and take a separate half pint of flour to roll the cakes out in. Cook them in boili lard like doughnuts.

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Mix tl 1 pint ukewarm milk, two rts of sift nou ind a sm teacu] ul of yeast Set t matter whe will rise qui y. When perfec ] t. worl he hand four be n ¢ s uspoonful of salt. two o n. and a winglassful of b dy or wine Stir a pound sug with tha nd a quarter pounds of butter: w whi ! into the ca d e! f sifted fk und beat the whc we W i und fo. nh or hiiteen minute I here butters 1 ¢ pans and let them stand for niteer r twenty minutes before baking. Add, if liked. a pound and a half of raisins just before putting the cake into the pans. New Yor« Biscurrs.

Half a pound of flour, half a pound of butter. thr e-quarté of a pound of sugar, a table spoonful of caraway seed, and a teaspoonful of saleratus, dissolved in little less than half pint of new milk or cream. Roll it into thin cakes. Rusks.

One pound an quarter of flour, half a pound of butter hal i] nd « sug six egos nd 9 ol ea Che put ter must be creamed, and the sugar and eggs beaté her nd added to it, and beaten until quite smo hen r in the flour, n yeast, and two spoonfuls of rose wat G ~ the pan, and set the cake to rise in the same itis bake in ip at night, and very early in the mort stir 1 well and s to rise agai Before baking son i I m¢ r grated lemon peel, One quart of grated raw pot v pinch « i tea Cupful of sugar, one of butter, one of molasses. ty i

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CAKES ARTS water, and on tablespoonful of powde red ginger, Mix all well together, and bake it in a greased pan two or three inches In depth.

An Op Toes Boston Cake For Evectrion Days.

Two cupfuls of the batter of dough raised with yeast, one of sugar, one of raisins, stoned, half a cupful of butter, one egg, and one teaspoonful of cinnamon. Mix all well together, knead, and bake in a loaf.

Kansas Cocoanut Pounp CAKE.

Bake the cakes in tins, the thickness of j lly cake; spread ear h one with icine, made rather softer than for loaf cake; strew them thickly with grated cocoanut, and place the cakes in layers, one above another—four in all. Drop occasionally a spot of icing I: l above the cocoanut, on all exce pt the top layer, to make the cakes adhere better.

Mo.uassEs Pounp CAKE.

One cupful of molasses, one of sugar, one of butter, half a cupful of sweet milk, one teaspoonful of saleratus, one cup of stoned raisins, and spices to taste. Bake it in a deep pan. Common Mo.uasses CAKES.

Two quarts of New Orleans molasses, three-quarters of a pound of lard, and a quarter of a pound of butter, five tea spoonfuls of soda dissolyed in ont pint of cold water, two small teaspoonfuls of fine alum in just enough water to dissolve it, and enough flour to thicken it; put in last of all. Mix it at night, roll it out in the morning, and bake it in small cakes.

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On eacu] I el ne ¢ sugar, ty or! sses ne of cream, e soda dissolved in it, four eggs, flow ugh to mal stil [ hrs lespoo l I ‘ one ol cinnamon an ( ( ill poy red Much d pends pon the st »f the spices used in portioning thi juantity. LAFAYETTE GINGER BREAD H; f | r, half a pound of sugar, a pint ¢ molasses, six « of cloves and cinnamon two teaspoonfuls eacl um spoon ls and a half of ginger the sp S should be 1 l,) a heaped teaspoonful of sox coffeecup I | st ill r cl i the rit Land Lit I { I yr nD we and a lemon, and one pound and a half of siftec fi \ sma kes and bake them in pan GIncEeR BREAD Cut on¢ pound of butter into three pounds of flour, and add thi juarters of a pound of sug Stir in two ounces of gin9 eight dozen cloves, ten dozen allspice, half an ounce of cinnamon, all powdered, and one quart of m«: s. WI mixed knead it well in small quantities, and afterwards knead 1 lt 1 require half a pound of flour to roll it out nda to ! kes, W Lich must be made not too thin ind baked (GINGER SNAPS

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Sorr GINGERBREAD.

One cupful of molasses, one of butter, one of sugar, one of sour cream, one tablespoonful of ginger, three eggs, one tablespice according to taste and flour enough to make a stiff batter.

spoontul { j of soda, sround Mix the butter and sugar to a cream, and then add the other ingredients. Beat the e | coos last very light, whites and yolks together g. Bake in a Turk’s head or in a common baking pan in a decidedly slow oven. BuckEYE CAKE.

Three cupfuls of white sugar, one of sweet milk, one of butter, four of flour, six eggs, two teaspoonfuls of cream of tartar and one teaspoonful of soda. Beat very light and hake in tin pans. Hurry Cakes.

One and a half tablespoonfuls of white sugar, two eggs, three and a half cupfuls of flour, one cupful of sweet milk, half a cupful of sweet cream, a pinch of salt, two teaspoonfuls of cream of tartar and one of soda. Beat the sugar and «:

together first; then add the rest, alternating the milk and flour. Bake in Gem pans, which should be well heated *1): } hiling them, before Bake for twenty minutes in a quick oven.

BLUEBERRY SHORTCAKE.

One cupful of sugar, one of sweet milk, two eggs, two tablespoontuls of heaped { melted butter, one and a half pints of flour, two poontuls of baking powd rand one cupful of bluebe rries well flou d, B at all we l] together and bake it in a quick oven. To be eaten hot; CoFFEE CAKE, One ‘ful of chopped raisins, one of sugar, half a cupful of butte ter, half a cupful of cold coffee, half a eupful of molasses,

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IER CAKES t wo and a half cuptuls of flour, two eggs, on teaspoonful ol cloves, half a teaspoonful of cinnamon and a little soda. Bake it in tins hey become whites of six for one hour, or w while beating, sweeten it to the taste with double-1 when the eggs are in, add the rind of two large ler rasped. Bake the cake in a tin pan, flouring it well. A few bitter almonds are a great improvement.

Cocoanut CAKE.

One cupful of sugar, half a cupful of sweet milk, one eg; two teaspoonfuls of butter, one heaped teaspoonful of cream of tartar, one teaspoonful of soda; stir in flour to ms a batte as thick as for griddle cakes. Bake it in four cakes on i lly cake tins.

Jelly for the same.—One cupful of grated cocoanut, one cuph sugar, half a cupful of sweet milk and two eggs. Cook fo 1utes and put it between the layers of cake. Sift suga Hickorynut CAKE.

Two cupfuls of white sugar, half a cupful of butter, one of sweet mil one of hickorynut kernels, two teaspoonfuls of cream of tarta ". 1° 1 mixed with the flour, one teaspoonful of soda dissolved in th milk Bake in small cakes.

, three eggs, beaten separate, three cupfuls of flour,

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PHILADELPHIA GROUNDNUT CAKES Boil two pounds of light brown sugar in a preserving kettle, with enough water to wet it Have prepared a quarter of a thoroughly, and ] peck of ] form a syrup.

nuts, roasted in t shell, and then shelled and hulled. When the sugar begins boil row in the white of an egg to clear it; strain it, and try, by dropping a little of the syrup from spoon into cold ‘ I | water, if it is done enough. If the sugar 1ardens and becomes and must be all en from the fir a pasteand drop the hot mixture upon it from a spoon, in little lumps, which must be | +} flattened into thin cakes, the size of a tumbler top. When cold, take them off the board with a knife; the white of egg may be mitted if clearness is not desired.

I Philac 1 ugh to rememb th uy hen neat col r l ) n I lras turbans, t « stools at the market cor net ‘ f tl cakes for befor m I l recall th 1 perhaps to | he he » ce ) their child hood w Of th ( ho fled from St. Domir during the nu e « 7 i many broug with them ul I Iti the women, in their rea | ion to né hom I itered cumstan¢ hat w ywe the it 1 of this small The d nd generation of t people has passed away. Groundnut cake ‘ ittle folk called t less dignified 1 ‘ ire fast becomI I bright I h dded r the well ) 1 waiters ure n Ir n f these cal it bu it l, th { er rf tl ‘ i | r nor re 1-10¢ n littl | ’ ear nut ¢ wl loubt | rad mirer e) itinually 1 duced. They nev however 1ined the fame of tl oundnut « s. thouch they cannot fail, thus linked wi them, to remembered, affording another example among the many known n hist »f mediocrity lifted into prominence by associatior

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Cocoanut CAKEs, \fter the shell is taken from the cocoanut, scrape thi brown f coarsest grater you can find, or shred it ix { oe ee rr ness OF apn ordinary bodkin. io each three quarters of a pound of light brown on the fire in a kettle, wit] about a tablespoonful of water. on], enough to pi nt burning Stir it constantly, and when t sugar 1s melted und orms & smoo I ~ r Ove ron the ire, add the cocoar and mix i he wal stir thoroughly through the wh three ego SHELLBARK MACAROONS.

eight in flour, and the rind and juice of one len n heets of clean white paper, and on each cak« sprinkle a little powdered white sugar.

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one of peach water, and some nutmeg. This mixture will not roll, The cakes must be formed in the hand and baked on paper, giving them room to spread.

PAVARIN, Mix two ounces of beer yeast in a little warm milk, and stir into it six ounces of flour; beat twelve ounces of butter to a cream, then stir in the yolks of four eggs, one at a time, at in tervals « e min ea t e: then ld fom entire eg n tl ume y I n stir In twelve oul oft flour, and the yeast and flour mixed; three ounces of lemon juice, a tablespoonful of cream, three teaspoontuls of milk, and two ounces of powdered sugar. Grease two pans, about three inches deep, with butter, and sprinkle them with sugar; put in the ] 1] batter and let it rise for about two hours When light, put the pans into a quick oven and bake them. When the cakes are done, remove them from the pans. Stir together, over the fire, a teaspoonful of Maraschino and one of Marsalla wine, with a teaspoonful of powdered sugar. When the sugar is dissolved, wash the cake over lightly with this syrup; let it penetrate, but do not wet it too much, lest it should dissolve the cake and make it fall apart. Small, shallow pans must be used to allow the syrup to pass throug h.

IcING FOR CAKE.

To the white of one egg allow a quarter of a pound of pow, By dered sugar: one pound of sugar and four eggs will ice two wood-sized jelly or other cakes. Break the whites of the eggs on a cold china meat dish, add a handful of sugar at once, and keep on beating and adding the sugar until you have poured allin. This icing will require to be beaten for about half an hour. When perfectly thick and smooth, put a layer of it over the j }. +1 4 5 cakes and set them in a cool oven; let them stay until the icing t} is dry, and then add anot er coat, or they may be dried in the sun. You may flavor your icing with lemon or yan

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t f 4 = ~ ~ \ NG 7 =; 5 ba iw: “ n= jaa) fr - 2 “i rea a 2 ™ — t yin: =a 2>

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LopstER SAUCE.

CREAM a quarter of a pound of butter with a teaspoonful of flour; stir this into four tablespoonfuls of boiling water, put it in a saucepan over the fire, with a blade of mace, and stir it until the flour thickens.

Have prepared part of the meat of a lobster, the coral and some of the fat, pounded in a stone mortar, with a little butter and some salt and eayenn pepper. Stir this into the hot butter, ive it a quick boil, and serve it.

rhis sauce is usually eaten with salmon.

MAYONNAISE SAUCE FOR SALAD.

Make a smooth paste of the yolks of eight fresh eggs, half y an ounce of od dry mustard, and four ounces of strong j yur K Cream Stir steadily in é paste a pi ind a half of olive oil | I 1d then ld the cream, sti ¢ it well ) } | of salt and a dash of « nne peppt Keep 1b 0 | wanted Chi i ed f lobster, sliced Ltoe and any o er dish of ¢

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lda le cream, some ma pep} piece ¢ butter 1 ordain u I ur, and let the whole simmer gently s then fit to serv T pe use l lo! ONION SAUCI ’ el itll They ure SO ress a Mix a large 1p E I of onion h a little salt. Stir in the butter and flour, to serve.

on it with pepper and n, add browned sugar. r the quantity Tt sau you 1 then rol idd a 1lough ld stl n s, beater ~ it « } " | ! ne time i f n yped pars yr ¢

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ree or four anchovies, with two large onions, into one pint and a half of water and boil them till quite soft Chicken them with flour and butter, add two glassfuls of claret o7 port wine, and, if liked, a little ketchup of any kind preferred SAUCE FOR VENISON.

To one wineglassful of claret add one of water and on vinegar; stick an onion full of cloves, and put them on the fire in a porcelain-lined skillet, adding a teaspoonful of pepper and the same of salt. Throw in an anchovy or two, and let them all boil up together. When done, strain it and it is ready Lo be served.

Sauce For Bortep CHICKENS.

Beat one erg and the volk of anc ther, add a tablespoonful of flour, a little pepper and salt, and a soup-plateful of the water in which the chickens were boiled. Stir it over the fire until it is as thick as custard. When the chickens are served. throw the sauce over them.

Keep a saucepan with a cover expressly for this purpose Simpl though it appears, it is nevertheless a very nice and delicate operation to make good melted butter Rub two teaspoontuls of flour verv thoroughly witl Ll ( r of a pound f it into the pan wit lespoontul of W salt. Place it in a large pan of boiling water and shal ind | the handle of the sa an constantly, till completely melted and ready to boil Some cooks use less flour ir in at the moment it is t n off the fire the yolk U LV i-peaten €

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276 SAUCES Wuirr Sauce FOR FisH oR VEAL CUTLETS.

One pint of milk, one onion, a quartel of a teaspoonful of celery seed, parsley, salt, pepper, » tablespoonfuls of butter, one dessertspoontul of flour, one egg, and one tablespoon ul of cream Boil the celery and parsley 1n the milk, and add th salt and pepper. Let the butte juefy in a saucepan, t iking care to prevent it from ine brown, and dredge flour into 1 until quite thick Stral milk and pour it sl irring all the time, int the butter and flour, then stir all over the Mit until thick id I h. It may be made still richer by taking 1t off ng a beaten ind beating it up again S,ucrE FOR SHOULDER OF MUTTON.

lust before serving the roasted mu take the gra from tl pan d idd to three tabl =) | niuis of wine oul ) iter, a sliced onion, and a small piece of butter; also a spoon f vinegar or lemon juice Le | boil up once, strain 1 L serve n a saucebdoat Tal ne hel t tomat I he until hey are soit h and strain them ug ( dh a f oa ’ } } / r s. qual rf) a i | s f i nm ‘ ne | ppe i Ss ls DIAaCK | pe { ds 0 } | ad sepa v Mix i togeth ind b { eo sor until re ed about one-half, then bottle without stra ning.

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SAUCES yt ig} amit Virermia Tomato Kercuup.

Gather the fruit when quite ripe, cut it in thin slices, put layers of tomatoes and salt, alternately, in a tin or stone vessel, until it is full, then boil it gently for half an hour; pulp it s pul} through a hair sieve, and to ev ry gallon of liquor add three or four sticks of horse-radish, a small onion stuck with cloves, some grated nutmeg, one ounce of allspice, and a pod or two of red pepper, or an ounce of black pepper. Boil all well together, and after boiling, add good vinegar at the rate of half a pint to every gallon of ketchup; put it into clean bottles, cork them tight, and keep them in a dry, cool place.

Cotp Tomato Kercuup.

Skin and remove the seeds from half a peck of ripe tomatoes, and chop them up; add two sticks of grated horse-radish; three F minced very fine; two red peppers, without the seeds; twothirds of a cupful of salt; one cupful of sugar; one cupful of mustard seed; one tablespoonful of ground black pepper; one tablespoonful of mace; one teaspoonful of ground cloves. Mix all these ingredients well together, put them in a large jar, and cover the whole with cold vinegar. Six or eight cloves of garlic may be added if the flavor is agreeable. Tie the jar up tight. It will keep well for a year.

To Maxke Tomato Soy.

The tomatoes must be perfectly ripe. Have a clean stone jar to put them in, and wipe them with a wet cloth; cut them in slices through the middle, put them in layers into the jar two inches deep; cover each layer with salt, until it is full. Let it stand for thirty-six hours, with a cloth spread over it, or until a sufficient fermentation takes place to enable you to strain the juice through a coarse cloth. There is little danger of its fermenting too quickly, and it may require sometimes & few e heads of cele ry, cut in small pie ces; two cupfuls of onion,

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shaking Gulte au ounce of redu efore y uls to e an nice r use ix anchovies; his boil for about mace, a few cloves und five or s str: it when col well tinned, as br an Vv iln ts, fewer wl in the Sun; MusHroom ten minut a good deal of black pepper, FROM KETCHUP rH LEAVES ime mention Boil next i on: } ti e-third, skin o it wl ) t fi th dd en spices | every gallon, stirring them y in; all nutmeg Le boil for a fey int then take d, en ld, pu, “ora Be care rk the bottles very ALNUT KETCHUP vhen fit to pickle in salt and wate ner each day bea them in a marble stone jar, with a pint good vinegar Lit, al t the 8 a rr nine days; then strain off th q hey ar

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SAUCES 979 each layer well with salt. Let them stand for a day or two, stirring them up each day. Strain the liquor through a bag, and to every gallon add one quart of red wine, of mace, cloves and allspice, half an ounce each, and a race or two of ginger eut up. If not salt enough, add more. Boil it till about on quart has wasted away; strain it into a pan, and let it become cold before bottling. As the fine flavor of the wine is lost in boiling, it would be as well to add it just as you remove the pan from the fire CucuMBER KETCHUP.

Peel and slice a peck of full-grown cucumbers—as for dinner. Cover them with a pint of salt. Let them stand for two or three hours, then drain them; peel and slice a dozen small onions, place them with the cucumbers in layers in a stone jar, cover them with strong vinegar, a teaspoonful of ground black pepper, a gill of sweet oil, a gill of Madeira wine and a couple of blades of mace. Stir them with a wooden spoon, but do not cut the slices. Tie it up tightly.

CucuMBER KercHup.

One dozen large cucumbers, sliced; four onions, sliced. Salt them well and place them in a colander to drain. Add half a cupful each of black and white mustard seed, one tablespoonful of black pepper, and cover them with vinegar. Let them remain thus a week, and then strain off the vinegar and bottle it for use, Oyster Ketcuup.

Pound the oysters well and strain them through a sieve. Mix the juices of the strained oysters with their liquor; put cloves, mace and peppe r sufficient to season or flavor it well into a gauze bag, and throw it into the liquor; put in a good

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BARBERRY KETCHUP.; One peck of barberries, two quarts of vinegar, four tablespoontuls of salt, one tablespoonful of allspice, the same of cloves, two tablespoonfuls of cayenne pepper, and the same of mustard. Boil all these ingredients th« roughly; then strai the mixture and boil it again slowly for three hours. Bottle t and kee p it well corked.

CHILI SAUCE.

Take nine large tomatoes, two onions, one pepper, two tablesp ifuls of sugar, the same of salt, two cupfuls of vin r, and of powdered allspice, cloves and mustard, on teaspoonful each SI the tomatoes, chop all the ingredients together, and si mer it for one hour.

PEPPER SAUCE.

Eight heads of cabbage, seven dozen peppers, seeded and chopped; ten heads of ec ery, two sticks of horse-radish, grated; of whole cloves, whole a spice, white and black mustard seed, a tablespoonful each; one cupful of sugar, one gallon of vinegar. Cut ‘ salt it, and let it stand for on¢ hour; then allon of green Two gallons of coarsely-cut cabbage: on tomatoes; one dozen of onions, cut fine: one ounce of turmeric. one oun of celery seed, one ounce of whole pepper, half an

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SAUCES 981 ounce of whole allspice, half an ounce of whole cloves, half an ounce of ground ginger, one gallon of cider vinegar. one cupful of salt, half a pound of brown sugar, three-quart« rs of a pound ol white mustard seed. Cut up the cabbage, oni hs and green tomatoes with a cold slaw cutter: put them in a wooden bowl, and chop them fine. Add the above ingredients; put all into a preserving kettle, and boil them for twenty minutes. Put it ars, and keep them in a cool Pp ace, Mint Sauce.

Mix two tablespoonfuls of sugar in half a teacupful of vinegar; then add two tablespoonfuls of mint, chopped fine, and let it stand for ten minutes before serving.

MustarpD DREssING.

gill of To a quarter of a pound of the best mustard add one the best salad oil, one t aspoonful of white sug rar. one saltspoonful of cayenne pepper and one teaspoonful of salt. The spoons should be heaped. Beat all well together, thickening it to th consistency of paste with vinegar,in which a shred of onion has been boiled. Keep it for a week before using it. It must be very tightly corked.

Horsr-RapisH SAvuce.

One tablespoonful of grated horse-radish, one t aspoonful of mixed mustard, one teaspoonful of salt, two tablespoonfuls of vinegar and three tablespoonfuls of rich cream. Mix all well together. To be eaten with roast meats.

Mint Sauce.

Wash well a handful of mint, and dry it in a towel; then put it in a tumbler; pour as much vinegar as you wish for sauce

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282 SAUCES over it; let it steep for two hours rain it into a sauceboa add as much fine uf sugar as will make it ricl It is then fit for us PracH Sauci Scald and pe the fur fi ne peck of clingstone peach and boil them in water until a straw can pierce them. Chen make a syrup of three pounds of white sugar and one pint of vinegar; put the peaches into this, and boil them until they look clear. Then put them into jars and pour the hot syrup over them CELERY VINEGAR.

Pound two ls of celery seed; put it into a bottle, and fill it | up with s g vinegar. Shake it once every day for a fortnig! en strain it off, and it is ready for u This will i part a flavor celery to everything it is used for. THyMeE or Mint Savce.

\ delicious flavoring of thyme or mint may be obtained by rathering these herbs when they have arrived at perfection. Pick them fresh from the stalks; put a large handful in a jar with a quart of vinegar or brandy; cover the jar very close. Next day take all the herb out, and put in another | ndful Do this a third time: then strain and bottle it for use. Th herb must not remain in longer than twenty-four hours each time, or it will be bitter.

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SAUCES 982 PUDDING SAUCES.

Map.Le SuGar Sauce.

Melt half a pound of maple sugar in a small teacupful of water, breaking up the sugar first in small pieces. Put it ona slow fire, let it melt, and then simmer, and remov all the scum. Add a quarter of a pound of butter, mixed with a small teaspoonful of flour, and a little nutmeg grated. Boil all well together. An excellent sauce for any boiled pudding. Hor Sauce ror Puppryas.

One cupful of butter, two cupfuls of sugar, four eggs and two Wineglassfuls of wine. Stir all well together, and just before sending it to table, pour in one cupful of boiling water and stir it hard.

Wine Sauce.

Put into a bowl one cupful of butter, two cupfuls of sugar, and one cupful of wine. Set the bowl in a sauce pan of boiling water, and let it stand until all is dissolved, Serve it immediately.

» PuppING Saucer.

Beat to a smooth cream together a quarter of a pound of powdered sugar and a quarter of a pound of butter, and put it in a saucepan in a pan of hot water, or in a farina boiler. Stir it, and when it begins to melt, add th yolk of an egg, well beaten; let it simmer until the egg begins to thicken the mixture, stirring it all the time; then take it from the fire, and stir in a wineglassful of wine in which there is some grated nutmeg. Puppine Sauce wirnout Burrer.

Two eggs, beaten to a froth, with half a cupful of sugar, a little salt, and vanilla to season. The yolks and whites may be beaten si parately, and the whites added just before serving.

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Melt a piece of butter the hot custard, and flavor it with wine Hor Puppine Sau Cream two ounces of butter with fo add a little nutmeg; place the bowl in which you have n these in a pan of boiling ter on the range Stir it for time, and add th \ two eggs when taking it from fire Last] row in a glass of Madeira or sherry wine. ORANGE Harp Sauce Mix the juice of three oranges with enough soft white si to make a hard sauce.

CoLp Sauce FOR PuDDING.

Beat a quarter of a pound of butter to a « ounces of powdered sugar, and add half a nutm«e ited, | a wineglassful of rose water ¢

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PREPARATIONS FOR THE SICK.

InpDIAN Meat WATER GRUEL.

Mrx a tablespoonful of Indian meal smoothly in cold water; stir into it a teacupful of boiling water; let it boil until the meal is cooked, and sweeten it. Add also a little salt. InprAN Meat Miixk GRUEL.

\ richer and very delicious Indian gruel is made by using ilk instead of water; two tablespoonfuls of Indian meal to a quart of milk, and sweetening the milk. This had better be cooked in a farina boiler, as the milk is so apt to scorch. When done, grate nutmeg on the top. The quantity of meal must depend upon the taste of the patient. Some like it thick, and other y thin Oat Meat GRUEL.

Mix a heaped tablespoonful of the best oat meal smooth with a little cold water, and stir this well into a quart of boiling water. Put in a quarter of a pound of raisins (sultanas ar the best). Let it boil moderately for three quarters of an hour; then sweeten it, and add grated nutn \ little fresh lemon can take wine, the t must be added after

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IRG taste, W ine ater; then stra and nutmeg, if al val bean and a small piece of « in one ] f milk, lea e tablespoon With a dessertspoonful of Bermuda arrow-ro uite smooth, pour it gradually into the boilin it all th ( lake it off in a minute or tw W por red sugar It m be made with w mil und seasoned with lemon it tead of spices lemon juice, su with the sago or tapiox ably require an 30th of these articles are bett WATER 1] mill al is Lhe ani it

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PREPARATIONS FOR THE SICK 287 Rick WATER.

Wash and pick two ounces of rice; put it into two quarts of water; boil it for an hour and a half, and then add sugar and nutmeg, as may be preferred. In cases where wine or lemon can be used, they will be found to improve it. Toast WATER.

Toast water is often very grateful to sick persons, who have become tired of drinks that are sweetened. Toast two rounds of a baker's loaf before a quick fire, letting it brown ev nly all over on both sides. If any points have calcined, scrape them off. Put the toast in a mug, and pour a pint of water over it. When it stands for a short time it will become brown, and will then be ready for use.

APPLE WATER.

Apple water may be made in two ways. Roast two or three fine apples—pippins are the richest—and put them into a quart jug; pour cold water on them, and in a little while taste th vater; if it is too strong, dilute it. If the patient likes it sweet, add sugar. If raw apples are used, slice them and pour boiling water over them. When it is cold, it is fit to use. These may also be sweetened if desired, in which case the sugar should be scalded with the apples.

FLAXSEED TRA.

three quarts of boiling water on two tablespoonfuls of Set it on the fire, and when it begins to boil, remove it and strain it through a sieve upon some sugar and lemon juice. The hot liquid will prevent any injurious effects from } the acid. Sweeten it to taste.

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PREPARATIONS FOR THE SICK 289 PARTRIDGE TEA.

Boil one partridge in a pint and a half of water until it is reduced to one pint. Skim it as long as any scum rises, and add a little salt to taste.

CHICKEN JELLY.

Joint the chicken and remove ali the skin: wrap the pieces in a coarse towel and break them up; cut off the claws and immerse them in boiling water, which will cause the skin to come off like a vlove; they contain a great deal of nourishm«e nt. h the rest of the chicken, in a saucepan with two quarts of tepid water, flavor it with a blade of mace, and salt it to taste. Let it simmer slowly until the water is reduced one-half, then strain it through a sieve and set it away to cool. old, remove the grease fi ym the top, and a delite and nutritiou jelly will be found. This may have spices or Will added to it, if need d, in which case the spices must be boiled with the chicken and the wine added after it is strained. CHICKEN FOR AN INVALID.

Pound the white meat of a chicken in a stone mortar and moisten it with some of the water in which it is boiled. Pass it through a sieve until about a pint of the water has been used. Season it with salt, a little pepper and a blade of mace; the latter boiled with the chicken. After straining the paste, simmer it over the fire for about ten minutes, then take it off, and when it is cool, not cold, stir in a wineglassful of rich, fresh cream. Mitx Puncu.

Put as much loaf sugar in a tumbler of rich, new milk as will be agreeable to the taste; when it is dissolved, add one or two tabi of the best brandy; the quantity, of course, being regulated by the condition of the patient. Stir it well,

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PREPARATIONS FOR THE SICK 291 Strain it through a fine sieve without stirring it. The quantity of wine u in maki wine whey must b | by the condition ¢ tne pati nt ri ice of the physician, Le ss h ne g il of wine will not a pint of milk to whey, and that quantity will sometimes fail. If the wine whey must be very weak, add whey turned with rennet to dilute it. MvuLLeED WINE FOR THE SICK.

pice in water for about ten minutes, or till it is reduced to about a wineglassful. Beat two tablespoonfuls of sugar with the yolk of an egg; then adda winglassful of wine; and lastly, the hot allspice water. Throw all into the saucepan, and keep it on the fire for a minute, watching it caref lly, lest th egg should curdle. ORGEAT, FOR THE SICK.

Blanch half a pound of almonds and powder them, mixiz 1 a little < r to prevent them from oiling. Then pour ver them « juart of boiling water. When nearly cold, strain, sweeten, and flavor it with rose water, according to taste [To Make Atmonp MILK.

lo three lozen fresh almonds, blanched, add two bitter almonds, 0 blanched, and two lumps or sugar. Pound the whole In a mortar, Vv ith a rea l of bo ling er, Strain it through a cloth, return the pulp to the mortar and pound it, With more water, st aining it a ain, until you have used a pint inall. 7 his isa pleasant beverage for an invalid. It does not keep long, but is easily made fresh when wanted. If you like

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MHERBETS.

ereeable and cooling beve ble from strawberries, 1 I nd Ss ] I ner siey To « water | sweeten it ) r is dissolved, strain it through a ice ere re ind keep a littl i u e an i ( nut it j Served i I s, sherbe ch ring shin f igh t } rries and gr i Pins nples must | t and [ The Cat b id Ss nermon 5 delicious be nm the e] od W I: ’ rf }U1CE. n 1 ec l 1rol VINEGAI ' rries in a bowl, and pour upon

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KENTUCKY BLACK ry CoRDIAI W pi t ) the a kettle with just en o \ mi I { vhen sot ~ id put them in a fi lb ti rain f juice add one-half pound of wl r; el \ ft an egg, and stra lo \ IRDIA [To two rts of blackberry juice add one pound of loaf sug i 1ce | m hai { of cinnamon, the sa of of Isp B e} half an hou ld 1 pint of f proof brandy. Bottle It a L ¢ l l.

\CKBERRY WINI P ( ma I f | I vatel for th r fi tl i { h l t | 1 sugar.

th 7) hns o7 { until l in | 1d | I in ‘ Ll } ERRY WI d ripe berry add | Allow tl \ I I ~ ferme! > m it every rou fla hie bag At Christn be drained ide better 1t \ ] ( | D I less water u (

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- — “ am = wits = =: Zz > & Ss > = = ——, 2 is f

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BEVERAGES. 301 together. Add by degrees the spirits and brandy, stirring it all Lastly add the milk and cream, and grate nutmeg PANGAREE.

To one glass of port wine add a tablespoonful of powdered sugar, a small Jump of ice and half a pint of water. Mix all well together and ite a little nutmeg on the top. Porter o ale sangaree is made as above, with the addition of more or less water according to the strength required. Beer FL ire.

Put as much ale, porter or beer as you require into a tin can and sweeten it to tast Heat the thick end of a poker, or any piece of iron that is clean and convenient, red hot, and stir the mixture with it until it ceases to bubble. Drink it hot. ’ Spruce BEeEr.

Mix together two cupfuls of sugar, on¢ cupful of molasses, thirty drops of oil of sassafras, thirty drops of oil of spru:

four quarts of cold and four quarts of boiling water, and one it stand for twelve hours, quart of home-made yeast. Let strain, bottle and cork it tightly.

To MAKE SMALL BEER.

Boil together for three hours fifteen gallons of water, five gallons of molasses, five of wheat bran and half a pound of hops. Strain the mixture into a clean cask, nd when milkwarm pour in a quart of good yeast; shake it well, stop it close, ] and bottle it when quit clear. The exee llence of the beer depends upon putting the yeast in at the proper time if too ¢ hot, or two cold, it will not ferment.

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BEVERAGES 305 flour in the water for five minutes When nearly cold, add the whites of the « s, essence and lemon. sottle it and keep it in a cool place Use two tablespoonf ils in half a tumblerful of One ounce < water I iteen in the fingers, 0 Lis | re; ito 7 hours to fei nt BEER Thi * two grated nutmegs, one teaspoon and cinnamon and of cream of tarta1 t. Mix these ingredients, et it stand in a warm place all night use at once, SASSAFRAS BEER.

U | nful of sassafra th n nd one pint o ] and let l til the fla f aad ft ) ~ te sugal d it to ] il { ( ve t

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BEAUFORT ORANGE PRESERVE.

THE oranges must be green—plucked from the trees in September or October. They mu neither too fine nor too coarse. The latter would tear the skin. This process is necessary to extract the oil. Throw each orange, after grating, into salt and water, until all are grated. Then, t, } nkni ’ } ]; +}; } ‘:

with a sharp penknife, cut a hole in the stem end of the orang: nd cut out all the pulp in the middle which contains the seeds; ] th a small silver spoon handle or the knife, scrape out as much of the pulp as you can without injuring the orange by breaking it or cutting through the rind. s is the first step in the preparation.

Weigh the oranges, and to every pound, allo vo pounds of the best sugar. Measure a pint of water to a pint of sugar. there no opaque spots in it it looks clear and transparent is done Ty them with a stiff straw; if it BES through easily, the n be no doubt. Shaddocks are preserved exactly in the same manner.

305)

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OG U6 third 1a mortar, and cut the rest in rrow sami of sugar that the oranges w I sugar with a water, and Ol, | nto it e juice ( rap in and the ipped skin, and boil it, sti a towards the last, as it burns very eas ken FLORIDA ORANGE MARMALADE.

oranges § ht to bre he oil vessels F large thick-skinned sour orange 1s b¢ Tal l pl m to boil, chan the ite! I peel is boiling, the pulp can be prepared itting down each fig or compat nt of the ) knife, and serapir 1e pulp ou ‘ After the peel | boiled sufficier Lin ¢ yound one ha it in a mort Cut the es Ss mi hese With the pul und me pound of sugar to every pint of pul nd peel a slow fire, stirring it constantly till it is don Or ANG MARMALADI E MARMALADE.

rate them, to br out the seeds and anging the water once. W her ida q I stl ral I

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A Fine Recerpr ror ORANGE anpD APPLE MARMALADE. Weigh two dozen oranges; peel them, and remove the seeds and all the tough white pulp that adheres to them. Boil the peel for half an hour; then take off all the white inside skin. leaving only the thin yellow rind. Cut this into chips the thickness of a straw, and put them into cold water to extract the bitterness. Change the water several times. Then add to the oranges one pound of grated apples and the weight of the oranges in sugar, with another pound for the apples. Put them over a moderate fire in a preserving kettle, throw in the rind chips, and let the whole cook until it looks clear and thick. PRESERVED Sour ORANGE PEEL.

Rasp the peel with a coarse grater, to break the oil vessels, then cut the orange int quarters, taking out all of the inside. Put the peel in brine for several days, then extract the salt by soaking in fres] 1 water * SEVE ral days, changing it twice a day. Make a thin syrup and boil it down; put in the peel, and boil it until you can pierce it with a straw. When done, put the pieces in glass jars, with plenty of syrup. Allow one pound and a quarter of loaf sugar to ev: ry pound of peel, To PRESERVE ORANGES.

Pare the oranges as thin as possible with a sharp knife; boil them in water until they are soft enough to pierce with a straw; then take out the seeds with the handle of a teaspoon. Make a syrup of two pounds of sugar to one of fruit; skim it; put in the oranges and boil them until they are clear. ORANGE PRESERVE.

Grat the oranges lightly, to bre ak the oil vessels: cut them in half, horizontally: squeeze them carefully, so as not to bruise the skins, and take out all the seeds. Put the oranges in large

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FLORIDA PRESERVED GUAVAS.

Pare and weigh the guavas; put them in a pres¢ rving kettl with just water enough to cover the m, and let them simmer vently till they are tender, but not broken. Take them carefully from the kettle and spread them on dishes. Then add to the water in which they were boiled a pound of sugar for each pound of fruit. Boil and skim this syrup well, and then put in the fruit again, gently boiling it all together till they are done. The beauty of this preserve is in having the fruit unbroken. To PresERVE Pine APPLE.

Pare and slice thin three pounds of pine apple and lay them on a large dish. Have ready two pounds of finely-pulverized sugar, and as the pine apple is laid upon the dish, sprinkle ea h layer with sugar. When all are sliced, there will be juice enough to boil the fruit without adding water. Put them on the fire in a porcelain-lined kettle, and let them simmer until they look transparent, then take out the fruit. Put it in glass jars. Boil the syrup for about twenty minutes and pour it hot over the fruit.

To PreservE PINE APPLE.

Another very nice method of preserving pine apple is in small pieces, called “chunking it.’ After paring the pine apple, place it on its thick end, and with a silver fork break off little pieces, from top to bottom, about the size of a small chestnut. This will finally leave behind the stem-like pith that runs through the middle; it is juiceless, and must be rejected. The pine apple must be sugared as fast as it is cut, to enable the juice to flow. Do not add any water. Allow a pound and a half of sifted sugar to two pounds of fruit, and let the fruit and syrup remain on the fire together till the pine apple is thoroughly done.

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Prne-APPLE JAM.

Twist off the top and bottom leaves of the pine apples, an¢ cut them in quarters, lengthwise, leaving on the skins. Grate them on a coarse rater; the skin will enable firmly and not waste pulp or juice. To every pound of th grated pulp add three-quarters of a pound of powdered sugar. Boil and stir it well till it begins to look of a clear amber color Put it into tumblers while hot, and paper them when cold. pa] To PRESERVE GRAPES IN BRANDY.

‘ake large full bunches when just ripe, prick j h a needle, sta v over them half their we Ont in j f up the jars wilh clear white brandy and tie Serve as dessert To PREsERVE Fox-GRAPEs.

Split each grape and take out the seeds; pour boiling water over them, add a pinch of alum, scatter a few among them, and cove m close. Let them st be me ye llow; then make a yrup, allowing OI | igar to one pound of grapes. Drain the fruit and put it into the boiling syrup. Keep the kettle covered while boiling GRAPE JELLY.

Select fine ripe grapes; put them on to boil witl to cover them, and let them stew for fifteen minutes: then press them through a jelly sieve or flannel ba lo three cup fuls of juice add two cupfuls of sugar; this quantity is enough to boil at one time. Boil it quickly for fifteen minutes.

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‘ To Make GREEN SWEETMEAT.

Take a thick watermelon rind, pare off the outer rind, cut it into any shapes desired, and throw them into a bell-metal skillet, with cold water and a piece of alum the size of an egg to every three pounds of rind. Let it boil until tender, and the rind becomes of a pale green color; then pour off the alum, and let it stand in cold water for twelve hours, or longer, if the alum is not soaked out. Then weigh them, and to every pound of rind add a pound and a half of sugar, and throw them into fresh ginger tea—a pint to the pound. Let it settle, and when clear, add mace and lemon peel. Boil it until sufficiently done, of which you may judge by observing if the sugar has penetrated through the rind; or, if you prefer it, boil it less the first time, and again in a day or two afterwards, taking care to leave syrup enough to cover the rind well. It is neither so good nor so pretty at first as after standing for some time. ANOTHER RECEIPT FOR GREEN SWEETMEAT.

Lay as many mangoes as you require in strong salt water for ten days; slit them and take out the seeds, throw them into fresh water and let them remain one or two days; then boil them in vinegar for several hours, after which soak them for a day or two in fresh water, changing the water every day, or until no vinegar remains. Make a syrup of ginger tea and sugar, allowing three pounds of sugar to one of melon. Boil for several hours, or until quite clear.

WATERMELON PRESERVE.

Use the citron melon. Lay the rind in salt water for three days, and then in fresh water for the same time. Make a syrup, allowing a pound of sugar to one of the rind, and let the rind lie in it all night; then boil all together until clear, adding creen ginger and lemon peel to flavor it.

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Cu pink part m I sq res m t Wit! l nile Ll I pou ) frul OW puart 01 nd « al Lit | [ if tand urs then ren 1¢ fi and t rup, sl ng it « il then put in the fruit. Slice a lemon and a few pi f creen I r l l t l I i | } al | lo oral Put a lays ugar vottom of the | l na! r i nN Lm L the c enoug! Put i 1 cool corner « he ive till tl l dissolved; then boil the fruit until 8s clea ind don hroug then take out pieces with a pel forated mer, and spread é m a dish free from syrup. Then boil » in the kettle w is quite ( | tl jars | e fruit, and when the syr ready, fill up the j th it AN EconomicaL AND Easy Moper or PRESERVING PEACHES WHOLE.

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layer, and so on until all are cooked. After you have boiled two or three layers in this way, the syrup will have increased. By degrees add the rest of the sugar, and when all are done, boil up the syrup till it becomes a little thick; then add, as you take the kettle from the fire, half a pint of alcohol. The peaches may be pared or thrown into a boiling lye made of three quarts of water with a teaspoonful of pearl ash, to destroy the skins, which will come off by rubbing them in a coarse towel. Cork them securely.

Pracu Fias.

Pare the peaches and cut them in half; weigh them, and allow half a pound of sugar to every pound of fruit; put the fruit and sugar alternately into the kettle, and heat all gradu ally until the sugar is dissolved; then boil until clear. Tak the pea s out with a perforated skimmer, lay them on dishes, without any of the syrup, in the sun, and turn them frequently until dry, putting them on dry dishes as the syrup drains away from them. When dry enough to handle, pack them in drums or boxes, with layers of sifted sug beginning and ending with sugar. If you have any syrup left, you may boil more peaches in it.

CANDIED PEACHES.

To four pounds of peaches, cut in quarters, add one pound of sugar. Simmer them in very little water until a straw can pierce them. Take them from the kettle with a perforated skimm cs yi ea pie ce in sifted sugar, place the m on dishes, the pieces 1 a little apart, to dry. Put the dishes in a sunny room—not in the sun, but where the air can blow over them. ‘Turn the pieces from time to time and sift a little more sugar over them. They will take some days to dry and crystallize. Use mosquito netting to keep off the flies.

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COMPOTE OF PEACHEs.

Blanch the Pp aches in boiling water, and when soft. tak« ther out on a strainer and put them into cold water Make a sy! ip of juartel! of a pound of sugar to half a pint of water, and in it boil the peaches for about five miuutes. Skim and lay them ona flat dish and pour the syrup over them. Servs; Preach JAM.

ches allow three-quarters of a pound aches and cut them up in very small fire in a preserving kettle y a peck of fruit. Let the fruit boil equently to prevent burning. When it begins to look like a soft pulp, and can be easily mashed. add the sugai (s soon as it begins to boil again, stir it incessantly and do not let the fire be too strong or it will scorch. Stir it till it isa smooth pulp and put it in wid mouthed jars. When cold, paste the jars up tight.

BRANDY PEACHES, Three-quarters of a peck of peaches, six pounds of loaf suga and one quart of white French brandy.

strong ley for three or four minutes, until the skins \ with a coarse towel. Throw them into cold water to wl iten and harden them and put them on a dish to syrup ol half the sugar and boil the peaches in it ti tende1 With the remainder of the sugar and a large breakfast- ipful of water make a fresh syrup, and boil and skim it till it is clear When it is cold, mix the brandy with it and pour it over the peaches. Cork the bottles tight.

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An Easy Way to Branpy PEACHEs.

Nine pounds of fruit well rubbed, seven pounds of sugar and one quart of white brandy. Pare the peaches very thin and throw them into cold water; boil the parings in water enough to cover them. Strain this water and add the sugar to it. Boil it and skim it well till clear; then throw the peaches in, and let them boil for ten or fifteen minutes, or till tender. They must be kept whole and not lose their shape. Heat the glass jars, and put the peaches into them one by one, without the syrup, directly from the kettle. Then give the syrup a quick boiling, take it off and pour the brandy into it and stir it. Pour this syrup upon the fruit in the jars, filling each jar half full, first, to see how far the liquid will go. If there is not enough syrup to fill all the jars, add more brandy to each till the fruit is covered. Soak some bladders in hot water: cork the jars and cover them with the bladders. Eighteen pounds of fruit, fourteen pounds of sugar and two quarts of brandy will fill fourteen jars containing ten or twelve peaches each.

BraNnDY PEACHES.

Choose the largest and most pe rfect fruit; have a strong ley boiling; throw your peaches into it, and Jet then remain for a few minutes only; then with a coarse towel wipe off the down; throw them into cold water, and wash them in several successive waters, until no slippery feeling is left upon them. Then put them into a stewpan, with half a pound of sugar to every pound of fruit; cover them with water, and cover the top of the vessel close; boil them briskly until you can pass a straw easily through them; pour them, liquor and all, into a stone jar, covered closely; let them remain till quite cold; then put the liquor again over the fire (not covered), and stew it half away. Add, while stewing, as much brandy as you haye syrup; throw in the blanched kernels, and as soon as they are clear, the syrup will be sufficiently done to pour over the peaches hot. Then

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To PRESERVE QUINCEs.

Weigh, peel and core the quinces, after having Meanwhile, having cut the q linces into put them into the pre erving kettle with enough water to cover their shape; t ae in hi t] | a. that i which = s into th ett! 1 to every pound of fru ind sugar, add a pint o the quince water Boil the quinces till they are clear (they become harder and firmer when united with the sugar), then take the: ut with a skimmer and put them upon dishes fre from sy Boil the syrup until it jellies. If there is more quince water than is required fi t weight of fruit and sugar, it should b dded i ie | = ne a pound more of » +} {'; ut the fruit in cold water, « r it with a cloth, and let remain on the fire till scalded. When soft, take them out to then quarter, core, and la syrup, pound for pound, and boil it quickly, that it may not = i turn dark, The syrup must not jelly, or it will make th fruit

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To PRESERVE STRAWBERRIES.

Take fine, large strawberries, and to each pound of fruit allow a pound of finely-powdered sugar; place the kettle on a slow fire until the sugar is melted, putting in as little water for this purpose as possible. Then put the strawberries into the syrup, and after they begin to boil, let them remain about twenty minutes on the fire. Take them off, and put them into tumblers or small glass jars. A quart of strawberries will weigh about a pound. Ten quarts, when preserved, will fill about two dozen tumblers.

To Preserve RASPBERRIES WHOLE.

From five quarts of raspberries cull about three pints of the largest and firmest, and set them aside. Put the remainder in the preserving kettle, and place them on a moderate fire, to extract the juice. When they are boiled enough for this purpose, turn them into a sieve, and let then drip through. Then put the sugar on to boil, allowing one pound to each pound of fruit. Let the sugar boil to a syrup, with only sufficient water to melt it. When the syrup has boiled a few minutes, and all the scum has been removed, throw in the whole raspberries, and let them simmer slowly. As soon as they begin to look ragged, or likely to fall apart, take them from the kettle with a perforated skimmer, and spread them over a large dish to cool. Throw into the syrup the juice of those previously boiled and strained, and let it boil until nearly a jelly; then throw in again the whole fruit, which has been cooling. Give it a short boiling, and then remove the kettle from the fire, and fill th glasses, RASPBERRY JAM.

Allow one pound of sugar to one of fruit. Boil the fruit and mash it, boil it again very quietly; then add the sugar, and let it simmer until a fine jam is formed.

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To Preserve GREEN GAGEs.

Wipe the fruit with a cloth, and boil on pound of s in a syrup made of water and half a pound of sugar When the fruit te cooked, make a fresh syrup, allowing a pound of SI to a pound of fruit, and in it boil the fruit until clear. After putting it into the jars, boil the syrup once more and pour over the gages, To Preserve Damsons.

One pound of sugar to one of fruit. Put on the sugar first, with a little water; when it is hot, add th fruit and Jet it boil until quite red, Take out the damsons and put them on a dish in the sun, while the syrup boils twenty minutes longer, then fill your jars nearly full with fruit, and pour in the syrup. To Preserve Eca Pivums.

Weigh four pounds of plums and wash them in e ld wate r, ttle stems upon them. For every pound of fruit allow a pound of sugar. Put the sugar ona preserving kettle, with as much water as will me and let mer slowly; then prick each plum t ork with fine prongs, and them in the syrup. Let them cook until they erforated skimmer, and place them singly on a large dish to | cool; then put another layer of plums in the syrup, and let them cook and cool in the same manner, and so on til] the whole ar don As soon first layer is placed upon the dish with a fork and the finger, replace and smooth evenly every piece of broken skin, to preserve the shape of th plum. When the last layer is finished, return the first layer to the syrup and let it boil slowly; when transparent, take them out carefully and let them cool on dishes, r¢ placing as before any broken skin. Do the same with each layer. While the last layers are cooling,

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place the first in glass jars, carefully keeping them in shape. When all are done, pour the hot syrup ovel them, and cork them when cold. Four pounds of fruit is the extent allowable at one time, unless the kettle be very large; otherwise keeping the syrup so long over the fire will make it too dark. The jelly, when cold, should be of the color and consisté ncy of rich wine jelly. If great stress is laid upon the color and keeping the shape of the fruit, it would be well to preserve only two pounds at a time.

To PreseRVE ApPLes FoR Datty USE.

mx lect large firm appli Ss, pare and core the m, and al ow threequarters of a pound of pulverized sugar to one pound of fruit. Put the sugar on the fire in a preserving kettle, with as much water as will dissolve it. When the sugar is melted, put the apples into the kettle side by side. Add the rind of a lemon, cut in thin strips, and if the apples are not very sour, add the juice also. Let them simmer slowly, and when the apples begin to look transparent and likely to break apart, remove them carefully to the dish in which they are to be served. Let the syrup boil with the shreds and apple until it is thick and the apple all dissolved, then throw it over the apples and set them away to cool. They will not keep longer than two days. APPLE JAM.

Weigh equal quantities of brown sugar, and good, sour apples; pare, core and chop them fine. Make a syrup of the sugar and clarify it very thoroughly; then add the apples, the grated rind of two or three lemons and a few pieces of white ginger. Boil until the apples look clear and yellow. This resembles foreign sweetmeats. The ginger is essential to its peculiar excellence.

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boiling. When it has boiled hard for twenty minutes, stir in the until it is all dissolved; then let it boil up once more and take it off. Fill the tumblers at once. Placing a silver fork in the tumbler before filling it will prevent the glass from being cracked by the hot jelly.

FRostep Fruit.

off from large ripe cherries, apricots, plums or grapes. Have ready in a separate dish some beaten inely-powdered sugar. Dip the fruit first fully upon n into the sugar; then lay sheets of white paper, placing them in the sun or in a warm place until the icing hardens.

Pear Burrer One peck of pears, five pounds of sugar, half a pint of vinegar. Stir as for apple butter.

PeacH Butrrer [wo quarts of molasses or four pounds oF sugar, and half a bushel of unpared peaches.’ Stew in water first, and mash with the potato-masher, if hard. If soft, they will cook in syrup Wipe the tomatoes with a dry cloth, and pric < them all over with a large pin. Allow one pound to one pound of sugar; boil and sl he syrup, then add the tomatoes and let them remain f n minutes. Take them out separately and lay them on a di h to eool: then boil them acain St rately, re peating s until they are quite clear Flavor with lemon peel and ginger root, and a very little mace and cloves

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Tomato Burrer.

Pare ten pounds of tomatoes and cut them up; put them into a kettle and add four pounds of brown sugar and one quart of vinegar: stir them all together until they become as thick as yple butter, stirring often to prevent burning. lo Stew CRANBERRIES Wash the cranberries and pick out all those that are defective. To each quart of cranberries add a pound of sifted whit sugar and half a tumblerful of water and let them cook till all the berries are done through and burst open The cultivated cranberries take a little longer time to stew, as they are so much larger than the ordinary fruit Some persons prefer to remove the skins. In this case stew the cranberries with a little more water than above until quite soft and eapable of being mashed; then strain them through a coarse sieve, return the pulp to the fire and add the sugar to it Let it cook fifteen minutes, and then put it into a forn It will be stiff like marmalade.

For filling shells for tarts the whole cranberries should be used Many persons think that the delicate flavor of the berry is impaired by straining the pulp from the skin.

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CANNING.

THE canning of fruits and vegetables in families is not so much resorted to as formerly. The gigantic canning houses now established in the midst of the fruit and vegetable-growing districts have rendered this modern luxury so cheap and plentiful, that it is not worth the trouble to do them at home. Where fruits and vegetables are hourly brought fresh and ripe from ard n and orchard to be canned, they must be in the best condition for that purpose, possessing creat advantages over those that are purchased by individuals at markets and elsewhere, as they are suffered to ripen fully before using them, whereas, for transporting them, allowance has to be made for bruising or decay, which, especially in the peach, so soon follows perfect ripeness.

lo those living in remote situations who, possessing farms and orchards, have a surplus of fruits and vegetables, these remarks do not apply. For these we give a few simple directions and receipts.

The receipts which accompany the cans are often excellent. The variety of cans made and patented for this purpose is oreat, that it would be impossible to decid upon their eral merit Some give the preference to one, some to inother For delicate fruits, glass jars should have the preference, as the action of acid upon tin causes an unpleasant flavor. (o2Z

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CANNING. 325 ve no space for air. Have them soldered up immedi When they are used, add a lump of butter the size of a walnut to each can, also pepper and salt if required. Having been already cooked, they will need but a short time to over the fire.

To Can Oxras AND TOMATOES.

y one peck of okras; remove the tops attached Wash careful to the stems, and cut them in slices. Peel and remove the seeds from three-quarters of a peck of fully-ripened tomatoes, and cut them in small pieces. Add one teaspoonful of red pepper and t. Put them on the fire in a preserving nd boil them slowly but steadily for three hours, Put them into the cans hot from the kettle; fill them so as to leave no space for air, and seal them up immediately. CANNED PEACHES.

Pare the peaches; take the stones out, and cut them in halves. As they are cut, throw them immediately into glass jars (with rood s ed lids and gum rings). Have ready a cold syrup of one pound of sugar to half a pint of water. Fill the jars with this syrup, and fasten them up. Put a large boiler over the fire the bottom of it with boards, and on these set ars of pe. Fill up the boiler with cold water nearly to th jars, and let them remain until the water boils Re ve t carefully, and give the lids another screwing Repeat th ewing in a day or two, as they sometimes slip. Keep them in a dry cool place.

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always be remembered that earthenware jars must not be used; the action of the vinegar upon the lead employed in glazing them renders them unsafe. Pickles after being taken out of the brine should be greened with a little vinegar in the water. After they are greened, let them drain several hours before putting them in the jars with the vinegar and spices. The vinegar used for pickles must b as it becomes more or less diluted by the of the strongest kind water contained in the pickles just salted and greened. Let the vinegar fill the jar some distanc« above the pickles; if exposed to the air, they are apt to mildew and soften. If the vinegar should in a little while show a tendency to mildew on the top, pour it off, and boil it well wi ha little fresh vinegar and a few more spices. Horse-radish should not be boiled, but be placed in the jars either shredded or grated, and the vinegar poured over it. Garlic also must not be boiled. If onions are used, they should be parb jiled before putting them into the jars. If cucumbers, peppers, &c., are bought already salted and rreened, they should be soaked in fresh water before adding the vinegar and spices to them. If it is in the early autumn, when |:

they have not lain very long in brine, an hour or two will be enough; if late in the winter they will require to be soaked all

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In making yellow pl be care not to put in u turmerik tis ry bitter vhen soaked in v egal It should not be forgotten that in all pickles the acid 1s to dominate If pickles ha ittle al Pi kles places mos pal { ( ) ~ Oil is very ay 10 lon Poke Mrexvi1a—A RusstAn PICKLE.

rHIs RECEIPT WAS GI TO BENJI IN FRA LI HIS DEPARTURE yM PARIS IN 175: Rus Put a layer of white oak leaves and black currant leaves, mixed, at the bottom of an oak cask, and then put ina layer of cucumbers; strew over them horse-radish, ga whole pepper, ‘, then layers o leaves, cucumfull. Fill the cask with salt and water strong enough to bear an egg, and half vallon of good cider vinegar. They will be fit for use in about dozen of mangoes require four quarts ol rated, t pou of white mustard seed, two pound o black mustard seed, and of cloves, black pepper, allspic« and ‘ two ounces eac iF e bunch of garlic heads Cut a slit down the middle of one end of the melon, and h the handle of a teaspoon take out all the soft inside pulp and seeds, Wash, drain and put them into salt and water strong enou to bear an egg; let them remain in this pickle for eight or ining them from time to time to s that they, are covered by the brine; if the air reaches them they will soften. Remove them from the brine and wash them well in

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plenty of fresh water, inside a d out, then put them in large jars and cover them with v negar and water, three-lourths water and one-fourth vinegar. Let them remain in a warm place fon two or thre » days to green; then tak them out and drain them, and stuff them with the horse-radish and mustard seed, mixed in equal proportions. As ea h mango is stuffed, add to it a blade or two of mace, two or three cloves, two or three pepper corns, two or three allspice, and a clove of garlic. When stuffed full, tie the slit together with pack thread or sew them up with a coarse needle. Cover the mangoes when in the jars with hot vinegar, cork them tight and set them away. They will be fit for use in six or eight months. Examine the jars occasionally and keep the mangoes well covert d with the vinegar. Or MANGOES.

Select melons of a medium size, put them in an earthenware jar, and pour boiling salt and water over them Let them stand till next day; take them out, cut a slit from the stem to 1 and remove all the seeds carefully; then return the blossom en them to the brine, and let them stand for eight days, when they are to be put into a jar and covered with strong vinegar for two weeks; then dry them with a soft cloth. They are then ready for the stuffing, which is to be prepared as follows: Sufting for Forty Melons or Mangoes.—Take one pound of race it well, slice it thin and dry it. Mix inger, scald and ws together one pound of horse-radish, scraped and dried, one pound of mustard seed, washed and dried, one pound of onions, chopped fine, one ounce of mace, one ounce oF nutmeg, pounded fine. two ounces of turmeric, and a handful of whole black pepper. Make these ingredients into a paste with a quarter of a pound of mustard and a tumblerful of the best olive oil; then stuff each melon and tie it up with a white thread. Strew some of the stuffing over each layer, and fill the jar with the best vinegar.

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Put the melons into strong brine for a week: take out the seeds, scald them in weak vinegar till n; let them remain in that vinegar one day and then stuff them turmeric, a little red pepper, and a large cupful of sweet salad oil, with vinegar enough to moisten all well For the Lia A cuptul of pepper, ha fa cupi il of allspice, half a eupful of cloves, a handful of horse-radish, scraped, fou onions, a handful of garlic, one ounce of ginger, four ounces of black mustard seed, bruised, an even tablespoonful of sugar, and the same of salt. Boil these ingredients in two gallons of strong vin when perfectly cold, stuff the mangoes and put them in at care should be taken that the mangoes are cold when stuffed, and the seasoned vinegar cold when they are put in, as any heat turns the oil rancid and spoils them. Pracnw MANGors with On me lect L pec k of soft pear hes pLne Morris Wi ites when just ripe enough to part easily from the stone, and put them in salt and water for twenty-four hours; then take out the stones wit] out breaking them. Make a stuffing as follows: One pint of scalded and peeled onions, one oun ounces of celery seed, two of white mustard seed, two of black mustard seed, two of coriander seed and two of turmeri 2 Mix these ingredients with half a bottle of olive oil and stuff the peaches with it. Place them carefully in a jar and cover them

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with cold vinegar, into which you have stirred half an ounce of turmeric, a quarter of a pound of brown sugar and a little black pepper.

Or PICKLE.

Wash two dozen large cucumbers and cut them in round slices; sprinkle them with salt, and put them in a perforated vessel to drain for three hours. Take a quarter of a peck of large white onions; peel and slice them; add salt, and let them drain for three hours. Take one ounce of whole cloves and one of allspice; pack in a stone jar a layer of cucumbers, then a layer of onions, then one of spice, until the jar is nearly full, Mix together quarter of a pound of yellow mustard, half a pint of sweet oil, three tablespoonfuls of black pepper; add vinegar enough to cover the pickles, and pour the whole into the jar. Cover tight.

Ort CUCUMBERS.

Pare and slice, as for the table, two dozen large cucumbers Put them in a stone pan and sprinkle them with salt. Let them stand in a cool place for twenty-four hours. Drain them well through a hair sieve; then slice four large onions very thin. Put the cucumbers and onions in the jars in alternate layers, and to each layer add pods of small peppers, som« cayenne and black pepper, and celery seed. Pour over the whole one bottle of salad oil and one pint of good wine vinegar. A GENERAL RECEIPT FOR PICKLEs.

Put six quarts of good vinegar in a jar, to which add four ounces of mustard seed, powdered fine; six ounces of ginger, soaked in salt and water and sliced and dried; one spoonful of coriander seed, bruised; one nutmeg, and six ounces of garlic, peeled, salted and dried. Close the jar securely and tie a

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doz PICKLES blad t ‘> t in th I r¢ 10 ire I s] e i " S g bri i eal i ut them 1 n plac n turn ¢ f t l n of tl l been st 1 in I ind let it | I it th pic n h th poon, and thx On be I I must b f J 1em in l I aay cy ha | tl n 1d |} t first tioned | If ma Ss ar u | h mustar s horse-rat aN covel yellow pickles and cucumbers. At the end of three weeks put the ja COOL Place and add two spoonfuls of turmeri As the pickles used, others that have been salted may be added To PickLte BurrEeRNvts.

harden ry them wi knitting needle, and if ll pass easil ugh the skin, the re not too hard Y i in a lar ), 1 cover em \ e freshly mad wood ashes. SS: vigorously stiff hickory m till the skins | in and } tl Some persons s l t I d 1a each n scraped with a knife or rubbed y coarse ( | \W the « ing and rubbir | s put them in brin In a da r two drai nd add fresh bri I t n n least nd I salt for a ¢ le I s in fresh I n drain tl i put them f For a hundred nuts take half ound of whi | d, ten or t V i i ce of ra | unce of elk half a Ispi half a d bl mac nd | un ypel none { ) powdered S ) th fire in ort uin-lined kettle, with as much strong vin l

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PICKLES ooo will be required to fill the jar; boil them well, and then throw the vinegar hot over the nuts. Let the vinegar cover the nuts perfectly. Cork them tight. From time to time examine the jar to see if the vinegar has evaporated and left the nuts ex posed. If this is the case, the jar must be replenisl fresh vinegar. These nuts, like walnuts, take a lon ickled; they must be soft and r¢ before they are fit for use. They had better bi the next year’s use. They are a finer pickle than the To PickLtE WALNUTS.

Use walnuts sufficiently tender to pass a knitting needle through them.

» them with a coarse towel; put a layer of salt, spic and garlic in the jar, then a yer of nuts, and so on until the jar is full. Cover them with strong vinegar and tie them up tight. In a few months add more vinegar, as they They are seldom fit for use in less than a year. To PickKLE WALNUTS.

Gather the nuts before they are hard, without bruising them; put them in a jar with salt and vinegar, and let them stand for eight days; then shake them and let them stand for eight days longer; shake them again, and in three or four days take them out and let them drain. Mix together two handfuls of garlic, two sticks of horse-radish, ginger, mace, cloves and whole pepper. its into a jar and strew them with the spices. Boil as much strong vinegar as will fill the jar; as it boils, skim then take it off and let it stand for a few minutes and pour it over the nuts. Put ar nd piece of boa n the jar, ibove the liquor will spoil. The day after you pickle them,; add two or three ounces of mustard seed and fasten the jar up close. About three months later, pour off the vinegar and bottle it up; then boil fresh vinegar and fill up the jai The walnuts will be much better for this last changing.

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Pick the1 irtions as soon as the blossoms are « into colds y itel t little salt Chat v davs successivel Make very strong pickle of vinegal e, nutmeg, shallots, garlic, pey alt radisl he | ries out very di trom t I d water nd put th n hotties Mix t liquid wel ut do not boil it; pour i é irtio bot nd cork them tig] Pickled 1 urtions resemble th caper, possessing 1 ch of its CucUMBER PICKLEs.

Gather the cucumbers, and lay them in mould off lightly with your fingers. Put pour a h¢ el l 1, Stron nough them stand t brine for four days, heating it daily Chen use fresh bri is before, for four Lvs On the evening of the eighth « e them out of the bring ind p them in fresh water f hours Then place then 1 a napkin in a lo Picktr CUCUMBERS Select good, firm cucumbers, not very larg Make a brine strong enough to bear an egg Put the pickles in a stone jar, with one larg nion in the centre. Heat the pru b iling hot, and pour it over the pickles. Cover the jar very close, and let it stand for twenty-four hours. Pour off the brine, and wash the pickles in cold water. Put them in the jar again with two or three handfuls of whole cloves and allspice, sprinkled between the layers. cald enough good cider vinegar to cover them, with a cupful of sugar to every two gallons, and pour it, boiling

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hot, over the pickles. Puta piece of alum the size of a walnut into every gallon of brine and every gallon of vinegar, whil boiling.

CUCUMBER PICKLEs.

Pour boiling water over the cucumbe rs; let them out, and wipe them pour it them stand for dry. Boil enough five hours; take vinegar to cover the cucumbers: over them. Do this inegar. Add ¢ I id a teacupful of salt and a tabl spoonful of alum, and any spice you pre fer, with horse-radish cut in pieces.

thre times, boiling the same y SALT AND Water CucuMBERS Wash some large green cucumbers, and lay them in a stone jar in layers of grape leaves. Fill up the jar with cold Ol Sait and water, and let them stand in the sun or in a warm chimney corner for two weeks.

GRATED CucUMBER PIcKLRE.

Pare and grate thirty-six medium-sized cucumh. rs; chop fine stir in half a teacupful of salt, and let it stand for about three hours. a hair sieve or pound in a mortar two small onions Then put it in, and let it stand for eight hours, or all night, to drain th Then add a tablespoonful of black pepper and half a cupful of white mustard seed add enoug!

h strong vinegar to mak« roughly, Put it in a jal and it as thick as stewed apple SLICED PicKLED CUCUMBERS.

Pare and slic the cucumbers before they are too ripe lo every dozen cucumbers add two onions, sliced. Salt them well: cover ti | them close, and let tl 1em stand for twenty-four hours; then em well through a colander.

Boil two quarts of vine e ounce of turmeric and one ounce of mustard Put the

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———— es:

rs an nions i ) rin la rs 5 { ween th \ Ss sprinkl I st pp ( ~ I g l Boi h vinegar, which mus ver them, and tie the r ly rl i { yr use the ne y On1o MAgETZNIA PICKLES Soak the 1 i ll in bri fo ek, and then boil 1 l neg Heasol nem ith | ¢ ud p id | yp P I n 1 th urs with slices f in alternate layers. Fill t jars with boiling vinega ind cover them wel [hey will be fit for use in six week Wa e bushes and gath i uit before they are fibrous Gather them in morning while the de s on them PicKLED MusHROOMS.

Wash well and drain th nushrooms, using only the largé ones fo a tin bucketful put two tablespoonfuls of mace and fi ad ci > enpper » ‘ and cayenne pep} Put all it ling each layer with salt Fill the vinegar, and cover tight PicKLED ARTICHOKES; teal ul take them o1 t the: ’ ‘ 3} cold:

water, t and when il ol grated h Pine APPLE PICKLI Seven |] nds of sliced frui ree p ds otf brown s ul

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whole « es. Slice the fruit and arrange it in layers, with the spices | ‘ B 1 nevar t ther I lp uv it ove he i Do I i ( ind ther put it away PICKLED CANTALOUPES.

Sweer PicKLE CANTALOUPE.

Us firm, ripe cantalo 1pes; pe l and slice them, put them in a jar and cover them witl trol ppl vinegar; let them stand for about twelve hours, then take the cantalo pe out and weigh it, and to every pound of fruit add one pound of sugar. Put it in a por ith so: is re is so littl: 7 4] jul f t ll tl I Is « r and thesyrup al llow a viz ER Me a CoN Pag EDD Slit wwnnisieia ne teaches K va int o In Pie y ¢ pounds of fruit; scald the vinegar in a separate vessel with a little stick cinnamon, tl or four pieces of mace and one dozen cloves. When } f, he; Lf %¢ ont carot vy and mnt it ina olass is the fru done, lif t I ly a pu a glass jar, t l tl rup and ] whole over the fi Seal and pu y To seven pounds « it add three pounds of and one quart of vinegar. Put the vinegar and sugar into a

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Tomato CHOWDER.

peck of green tomatoes sliced and salted over nicht. six nions, half a pint of chopped peppers, half a pint of grated 1orse-radish, a dessertspoonful of white mustard seed. a tablespoonful of | mustard seed, the same of ground mace and half ta espoonful of black pepper. ( hop ll fine togethei except the spice, which is to be mixed with vinegar enough to cover all, with several] lumps of sugar. Boil the vin par, sugar nd spices ther, and when cold, pour the mixture over the pickles, which have been previously packed in stone jars. Cover GREEN TomATo PICKLE.

ip & peck of tomatoes, sprinkle them with salt, and let our hours; then squeeze them very dry 1s. [f you do not like onions, they may be left ou Then stir in allspice, cloves, ginger. black pepper, an ounce of each, ground, half an ounce of gsround mustard. half an ounce of white mustard seed and three pounds of brown sugar. Cover the whole with strong cider vinegar and boil GREEN Tomato Pickies Those ready to ripen ar¢ the best to pickle. Place the m in larg pan and throw on a handful of salt; cover el Vill ) water and let them stand till cold: then sl through t versely onc } ea rding to the size, and y them in me jar with onions sliced very thi Mix the ving with « ves, cinnamon and allspice, and pour It on hot ver and set them away fo few days They will keep all win Those who dislike onions mi ¥Y omit iem.

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expose them to the sun to wi f salt. After standing for a few days ¢ 1e ingredients in water and put a la of cabbage, &c. Prepare vinegar suff » it a tablespoonful of turmeric f ground mustard, two of mace, and two of black soil this | throw it over the cabbage and onions ll together and taste; if it requires anything, add it away in jars. It will be fit for use in a few days. cle in white and black mustard s:: +1} —|, LOTroOwlng icien powder, double handful

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MISCELLANEOUS.

Cocoanut CANDY.

and boil it with one pound of white sugar, wet with the milk of the nut. It should boil slowly until thick; then pour it out on buttered plates.

HoME-MADE CREAM CANDY.

ipfuls of white sugar and six tablespoonfuls of water. Boil without stirring, in a bright tin pan, until it will crisp in ws like molasses candy. Just before it is done, flavor it with vanilla or essence of lemon, and add one teaspoonful of cream of tartar. When done, pour it into butt red pans, and as soon: t to handle, pull it until perfectly white. TAFFY.

To two pounds of brown sugar add on pint of water, half a teacupful of vinegar, and two tablespoonfuls of butter. Stir se well together before it is put on the fire, but do not stir it afterwards. Flavor it with mace or nutmeg: boil it until it is be ascertained by dropping a little into cold rittle, which ean water. When done, pour it into shallow flat pans, that are well buttered. Score across into squares when it begins to cool.

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ian I ee ana roa 1imon I Ke ORANGE FLAVORING.

, Ren I 1 | iny l half a pir ( tor pud ne lo I in the sa y To Maker CreAmM CHEESE.

Seald the milk, and let it cool a little befor putting in the rennet. When tl li ladle without b aki I hat rsons. Dash a ladleful of wat over each ladleful of curd, to eparat the curd. Ha it up to drair* the water off, and then put it under a light } for one hour. Cut the curd with a thread into small pic according to the size desired for the cheese. Press ther wit l ! h \ yan hour. Take them it, r el h f lt, let them on a board for an hour, sh them in cold water. Let them lie to drain, and in a look dry. Put some grass under and over them, and they will soon ripen. CREAM CHEESE.

od cream until it is sour and very it a tablespoonful of Lay a piece of sieve, so as to draw the cheese out in the ve on a dish, pour in the cream and let pouring off the whey every morning.

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MISCELLANEOUS. 347 To Preserve MILK.

Bottle the milk tightly, using wine corks; place them in a kettle of cold water. Heat the water gradually till it reaches the boiling point; then remove the kettle from the fire and allow it to cool. The bottles can then be packed for future use. Milk prepared in this manner will keep for six months. To Test Ecos.

To know whether eggs are good and fresh. drop them singly into a large vessel ol cold water. If the broad ends turn uppermost, they are defective.

To Preserve Lime Jvtce.

Strain the juice, and to every pint add one pound of doublerefined sugar. Let it stand in the sun: as the scum rises, skim it off, and when it is quite free from scum, put it into pint bottles and cork it well. It will keep for many months. To Krrep Crper Sweet.

Four pounds of sweet lard, melted down, and half an ounce of oil of sassafras. After racking off the cider and putting it into a sweet barrel, put the sassafras in first, stir it well with a stick, then put in the lard, and stir all well again; then bung the barrel tight, bore a gimlet-hole near the bung, and put a “spill” in to admit air whilst drawing. After racking the cider, it can be improved by adding to every gallon a quarter of a pound of granulated sugar, or good brown sugar. To Krep Crper Sweet.

To a barrel of cider, which should stand five or six days after making, add ten pounds of white sugar, the whites of twelve eggs, beaten very light, and half a pound of white mustard seed. Draw out of the barrel several gallons of cider before

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45 WIS LAN S preparing the eggs. Add the egg en light to the s youTrIN ) f Lr itheient Ss”) i can be px ( nD t re The i should | ut i n n bags an ‘ bung suspend i vb pe r col when the barrel 1s em] he cider will keep for 1 I SW (°y ‘ Melt together bees-wa nd rosi e proportions being on third bees’-w Tt -th is! I < his } e an old skillet or other discarded ykin Pound the rosin to a powder, a d stir it into the me W he mi ture becomes liquid, take it from 1 e and add i ywdered brick-dust until it is as thick as mé¢

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u \ Cri N Y ] Fl Y INDI f: { Salt D 1; Hadd I i 1 ¢ H R { Salt to ( i ed, » I P ] {. Br VW W i ( VM ' R m | { p::: I W

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lled Wit M es ko 2 af r Pat Peg a Py Ry OS ES

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Salsify Turnips, Stewed, I t l T Rice, to Boil, South ( Mode, Rice ( roquettes to Fry, tew, Sour Crout, to be used on the day it is made, age, to Dress,. Squash, New England 1 ta itters, Florida, nnia } Tomatoes and Eggs, Baked (2 receipts), Fried,.:

Sliced and Baked, to Stew,, an Indian Dish,

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THE KATHERIN. GOLDEN BITTING COLLECTION ON GASTRONOMY Presented by A. W. Bittlog ey _ Octaber 6, 1938