Miss Parloa's New Cook Book and Marketing Guide

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<2\OTl MISS PARLOA’S NEW COOK BOOK AND MARKETING GUIDE. BY MARIA PARLOA, PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON; AUTHOR OF “THE APPLEDORE COOK BOOK,” PRINCIPLES OF HOUSEHOLD MANAGEMENT AND COOKERY,” “ CAMP COOKERY,” AND “ MISS PARLOA’S COMPANION.”

ILLUSTRATED.

BOSTON:

PUBLISHED BY ESTES AND LAURIAT, 301-305 Washington Street.

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Copyright, 1880, By Estes and Lauriax WELLCOME INSTITUTE LiBRA'^Y Cell.

wel^’^mec Call No. QT

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PREFACE.

When the author wrote the Appledore Cook Book, nine ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those,minute directions which were so often wanting in cook-books, and without which success in preparing dishes was for many a person unattainable. It seemed then unwise to leave much to the cook’s judgment; and experience in lecturing and in teaching in her school since that time has satisfied the author that what was given in her first literary work was what was needed. In this book an endeavor has been made to again supply what is desired:

to have the directions and descriptions complete and concise.

Especially has this been the case in the chapter on Marketing.

Much more of interest might have been written, but the hope which led to brevity was that the few pages devoted to remarks on that important household duty, and which contain about all that the average cook or housekeeper cares and needs to know, will be carefully read.

It is believed that there is much in them of considerable value to those whose knowledge of meats, fish and vegetables is not extensive; much that would help to an intelligent selection of the best provisions.

Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. E.

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PllEFACE.

Daniell of Dedham, Mass., whose understanding of the lines of cookery mentioned is thorough.

While each subject has received the attention it seemed to deserve. Soups, Salads, Entries and Dessert have been treated at unusual length, because with a good acquaintance with the three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways light desserts could well take the place of the pies and heavy puddings of which many people are so fond. Many ladies will not undertake the making of a dish that requires hours for cooking, and often for the poor reason only that they do not so read a recipe as to see the work will not be hard.

If they would but forget cake and pastry long enough to learn something of food that is more satisfying !

After much consideration it was decided to be right to call particular attention in different parts of the book, to certain manufactured articles.

Lest her motive should be misconstrued, or unfair criticisms be made, the author would state that there is not a word of praise which is not merited, and that every line of commendation appears utterly without the solicitation, suggestion or knowledge of anybody likely to receive pecuniary benefit therefrom. NOTE.

The following is a table of measures and weights which be found useful in connection with the recipes:

One quart of flour j Two cupfuls of butter One generous pmt of liquid one pound.

Two cupfuls of granulated sugar one pound.

Two heaping cupfuls of powdered sugar one pound.

One pint of finely-chopped meat, packed solidly one pound.

The cup used is the common kitchen cup, holding half a

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CONTENTS Groceries, Care of Food, Entries,.......... Meat and Fish Sauces,....... Force-Meat and Garnishes, Pies and Puddings, Dessert,.......... —83 3 ^^ Preserving, Pickles and Ketchup, Potting, Breakfast and Te\, Economical Dishes, Drinks, 3S6 How TO DO Various Things,...... Bills of Fare,

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THE PUBLISHERS’ COMPLIMENTS TO THE READER.

Dear Madame: In the preparation of this book the author and publishers expended much time and money, the hope it may lessen your cares, by enabling you to provide your household with appetizing and healthful food, at a reasonable outlay of expense and skill.

they not be disappointed in this hope, and you find yourself made happier by the fond approval of those who enjoy the food which you set before them as a result of your use of book, we trust you will recommend its purchase by your friends, to the end they may also be benefited by that both author and publisher may be recompensed for its preparation.

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MISS PARLOA’S NEW COOK BOOK.

Upon the amount of practical knowledge of the housekeeper has, the comfort and expense family are in a great measure dependent; therefore, head of a household should acquire as much of this knowledge as is practicable, and the best way is to go into the such information as is gained by reading becomes of real value.

think the not a pleasant or proper for ladies.

The idea is erroneous. My experience that there are as many gentlemen among marketmen as are to be found engaged in any other business.

One should have a regular place at which to trade, as is saved and disappointment obviated.

If not a judge of meat, it is advisable, when purchasing, to tell the dealer so, and rely upon him to do well by you.

He will probably give you a nicer piece than you could chosen.

If a housekeeper makes a practice of going market herself, she is able to supply her table with a better variety than she is by ordering at the door or by note, for she sees many good and articles that would not have been thought of at home. In a book like this it is possible to treat at length only of such things as meat, fish and vegetables, which always form a large item of expense. Beef is one of the most nutritious, and, in the end, the most economical, kinds of meat, for there is not a scrap of it which a good housekeeper will not utilize for food.

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MISS PARLOA’S NEW COOK ROOK. As to Choosing It. Good steer or heifer beef has a fine grain, a yellowishwhite fat, and is firm. When first cut it will be of a dark red color, which changes to a bright red after a few minutes’ exposure to the air. It will also have a juicy appearance; the suet dry, crumble easily and be free from fibre.

The flesh and fat of the ox and cow will be darker, and will appear dry and rather coarse. The quantity of meat should be large for the size of the bones. Quarters of beef should be as as cutting.

The depends upon climate and conveniences, but in the North should be two or three weeks. A of beef is first divided two the fore and hind quarters.

These are then cut into variously-shaped and sized Different localities have different names for some of these cuts.

The diagrams represent the pieces as they are sold in the Boston market, and the tables the New York and Philadelphia names for In latter two cities, when the side of beef is divided into halves, they cut farther back on the hind quarter than they do in Boston, taking in all the ribs—thirteen and sometimes fourteen.

This gives one more rib roast. They do not have what in Boston is called the tip of the sirloin. The Hind Quarter. In cut as is in Boston than they do in New York. The following diagram shows a hind quarter as it appears in Boston.

In the other two cities the and i3f are included in the fore The dotted lines show wherein the New York cutting differs from the Boston:

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EXPLANATION OF DIAGRAM NO o b) 'A l‘C 3O •^ (/} o }-• o cJ (D (A30 Wl <u 4->Uo (A cSo V-i o d <v (A 'S (A T3 (L)C0 rQ 4-».£ ‘o CA C«O uO d (U cu E3 Pi d (U U| •3 > (U to O CA rC lo 'O3 3O Pi a;> V,-.O o 4-1 u,d 0> (D rQ <4-to O 4-1 CA CA <4-> CA rt o.O »c> riM d CM CM u QJ bJ3 <u « o o T3 T3 Nw/ \w/ cj (D pp O P-( MC Cm U.4o •a 0) <4-.o •4-* 3U T33Oo <u c/} to ^ ^ NO (1) <L> • > •a (U M-t s •a >• o O U ou t: CM %-to uV d CM f-r 0) u o o d o o P^ pp CD o\ o H4 ^4 Cm CO

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The hind consists of the rump, tenderloin or of leg and flank.

The is usually cut roasts and the roasts are sirloin roasts and the steaks sirloin or porter-house steaks. In the is found the tenderloin; and a small piece of it (about two and a half pounds in a large animal) runs back into the rump. In Boston this is often sold under the name of the short but the New York and marketmen do not cut it.

2 shows the SHORT FILLET. Next the loin comes the rump, from which are cut steaks, roasts and pieces for stewing, braising, a la mode and soups. Next the rump comes the round, from which are cut steaks, pieces for a la mode, stewing, braising and soups. The flank is cut from the loin, and used for coming, stewing and as a roll of beef. No.

represents a as cut in Boston and Philadelphia, and it and No. 3 represent one as cut in New York, if the two parts be imagined joined at the point A. No. 4 also shows the inside of the loin, where the tenderloin lies. The is cut in all sizes, to pounds, to suit the purchaser. The end next the ribs gives the smallest pieces, which are best for a small family. The tenderloin in this cut is not as as in the first and second.

In cutting or roasts, dealers vary as to the amount of flank they leave on. There should be little,

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MAKKETING.

if any, as that is not a part for roasting or broiling. When it is all cut off the price of the is of course very much than when a is left on, but though the cost is increased eight or ten cents a pound, it is economy to pay this rather than take what you do not want.

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IG Porter-House Steaks. Every part of the sirloin, and a part of the rump, is named porter-house steak in various localities.

In New York the second cut of the is considered the choice one for The rump cut the tenderloin in it, is porter-house The original porter-house steaks came from the small end of the Sirloin Steaks. Sirloin steaks are cut from all parts of the loin, beginning with the small end and finishing with the rump. In New York the rump steaks are also known as sirloin. In some places they do not cut tenderloin with sirloin. One slice of sirloin from a good-sized animal will weigh about two and a flank, bone and fat were removed, would remain about a pound of tender, juicy meat. being, therefore, considerable waste to this SIRLOIN ROAST—SECOND CUT. will always be expensive as compared with one from a rump or round.

But many persons care only for this kind, as it has a peculiar to itself; and will buy it regardof economy.

No.

shows a second cut of the sirloin, with the shape of a sirloin or small porter-house

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MMIKETING.

The only part that is really eatable as a steak is from the base to the point A, the remainder being flank. Rump Steak.

What in Boston and Philadelphia is called rump steak is in New York named are three methods of cutting a rump; two of these give a very fine the third almost the poorest kind. The first two are to cut across the grain of the meat, and thus obtain, when the beeve is a good one, really the best steaks in the animal. Plates Nos.

6 and represent these steaks. No. 6 is a long rump steak, very; and No.

7 a short rump, excellent.

In both of these there is a piece of tenderloin. In

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New York, No. 6 is sirloin without bone, and No. 7 sirloin. is yet another of rump is of a superior It is cut from the back of the rump, and there is RUMP STEAK CUT WITH THE GRAINi \ BACK OF THE RUMP. no tenderloin in it.

Plate No. 8 shows a rump steak cut grain of the; is, cut lengthwise. It comes much cheaper than the others, but is so poor that it

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should never be bought.

It will curl up when broiled, and will be tough and dry.

Some marketmen will not cut rump steak by the first two methods, because it spoils the rump for cutting into roasts, and also leaves a great deal of bone and some tough meat on hand. The price per pound for a rump steak cut with the grain is ten cents less than for that cut across, and yet dealers do not

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find it profitable to sell steak cut the latter way. 9 shows the back of the rump, which for steaks and to The are juicy and but do not contain any tenderloin. Round Steaks.

1 1 shows the round of beef with the aitch bone taken off; a, a, a, a, is the top of the round, b, b, b, b, the under part, where the aitchbone has been cut off, and c, c, c, c, the vein.

lo is aitchbone, which is first cut from the round, and then the steaks are taken off. The best steak begins with the third slice.’ The top and under part of the round are often cut in one slice. The top is and the under tough.

are together the steak sells for fifteen or sixteen cents per pound; separate, the top is twenty or more and the under from ten to If it is all to be used as a steak, the better way is to buy the top alona j but if you wish to make a stew one day and have a steak another, it is cheaper to bay both parts together. Round steak is not, of course, as tender as tenderloin, sirloin or rump, but it has a far richer and higher flavor than any of the others.

be cut thick, and be cooked rare over a quick fire. are cut from the vein in the round and from the shoulder in the fore are of about quality as those from the round. Tenderloin Steak. This is cut from the tenderloin, and costs from twenty-five cents to a dollar per pound. It is very soft and tender, but has hardly any flavor, and is not half as nutritious as one from a round or rump. Quality and Cost. We will now consider the various kinds of steak, as to their cost and nutritive qualities.

The prices given are not

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MARKTETING.

those of all sections of the country, but they will be helpful to the purchaser, as showing the ratio which each bears to the other.

Top of the round, the most nutritious, i8 to 25 cents.

Rump cut across the grain, next in nutritive qualities 28 to 30 “ Rump cut with the grain, 22 to 25 “ 25 to 30 “ Porter-house, “ Tenderloin,....... 25 cts. to $1.00 The tenderloin, rump and round steaks are all clear meat; therefore, there is no waste, and of course one will not buy as many pounds of to provide for a given number of persons as if one were purchasing a or porter-house steak, because with the latter-named the weight of bone and of the flank, if this be left on, must always be taken into consideration. the aitchbone and have been taken from the round there remain nice pieces for stewing and braising; and still lower the meat and bones are good for soups and jellies.

The price decreases as you go down to the shank, until for the shank itself you pay only from to cents per pound.

It will be remembered that plate No. 4 represents a loin of beef, showing the end which joined the ribs, also the kidney suet.

No.

represents loin, showing the end which joined the rump. There are about thirty pounds in a has been cut from a large beeve.

This makes about three for a moderately large family.

The piece next the rump has the largest tenderloin and is, therefore, by many considered the choicest. Steaks cut from it are now served in the principal hotels as porter-house.

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MISS TARLOA’S NEW COOK BOOK The Rump.

In plate No. 3 was shown that part of the rump winch joins the Plate No. 13 represents the end which joins the sirloin. Plate No. 14 represents the cut the

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back half where it joins the tip of the sirloin, and shows the end that joined. This cut is considered the best of the ril)roasts.

For use it is divided two roasts, the three ribs next the sirloin being the first cut of the ribs and the others the second cut. FIRST FIVE Plate No. 15 represents the chuck ribs, the first chuck, or sixth rib, being seen at the end. are ten ribs in the back half as cut in Boston, five prime and five chuck.

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must remember that in New York and Philadelphia there are thirteen of are prime.

The two ribs make a very good or steak, being one of the most nutritious cuts in the animal, and the next three are good for stewing and braising. Many people roast them The flavor is fine when they are cooked in this manner, but is rather tough.

A chuck rib contains part of the shoulder-blade, the prime ribs do not.

In New York and Philadelphia the ribs are cut much longer than in Boston; hence the price per pound is less there.

But the cost to the purchaser is as as in Boston, because he has to pay for a great deal of the rattle-ran or ^ rack.

always best to have the ribroasts cut short, and even pay a higher price for them, as there will then be no waste. Fore Quarter.

The fore quarter is cut into two parts, the back halt and the rattle-ran, and these are then cut into smaller pieces for the different modes of cooking. Diagram No.

i 6 represents a fore quarter. The back half only is numbered, for the rattle-ran is given in diagram No FACE OF THE RUMP.

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MISS PAKLOA'S KEW COOK BOOK. DIAGRAM NO.

THE FORE QUARTER.

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EXPLANATION OF DIAGRAM NO..^2 ‘u O 3U u ISH O 4-» 3U T3 H <n£ u3 u CO <D CD£ -3o (O 0) • CO CO£ £ ‘C CO£ y h !/l *u %_ £ (Q U~t0 4-> CO 4-J u 0) 3U TJ u pq 4.J T3 CO Lh U 0> IS E C/3 H -3 ff (-4 fO rt“ and Poorer Poorer Poorer

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The Rattle-Ran.

The whole of lower half of the fore quarter is often called the rattle-ran.

Diagram No. 17 shows this, and the following gives the name of the separate cuts; DIAGRAM NO.

THE RATTLE-RAN.

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BOSTON. NEW YORK. MARIvETING. <U C, 4J <u (A 'o • 1^ ^4 u O "O o S D £ 0)u o 0) (U r{ U (J o ‘a. •4^ OJ S fcX) Tj *o, ’a, 4-> 0) 0) •4-J 2o 2o *4-> c/> C/} (/) CO •4-1 d> C/5 U J2 Co O (U u •u q3 CJ u 0) •4iJ o2 q; T3 'O s.

"H. 2o 4-> 0) <D f-* rt CD IS CD « <U u <i5 •4_»2 •4^ •4~* -4-> o> end king p <ua2 ’S4 2^ *n <u tJi *u rt 0) u ^0) 'H4 ho of Stic <v «/3 t-40 •4-J TJC T PQ 0>.4.^ c"

4-> — O.

VO > a *-4-» rt Oi CO CO CD 'O S rt rJ ro VO Navel end of brisket -I Navel end of brisket.

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The rattle-ran or is corned, and is considered one of the best cuts for pressed beef. The shoulder of mutton for stews, beef d la mode, roasts and steaks, and is corned.

The sticking piece, commonly called the back of the shoulder, but which is really the front, is used for stews, soups, pie meat and for corning. The shin is used for soups, and the brisket and ribs' for corning and for stews and soups. One of the best pieces for corning is the navel end of the brisket.

The middle cut of the rattleran is also corned. Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it; the lean part will be juicy, firm and of a rather dark red When there is but is and yellow and the meat is coarse and stringy, you may be sure the is poor.

is much improved by being hung in a for a week or more.

At the North a leg quite well for two or three weeks in if hung in a cold, dry shed or cellar. Mutton, like is first split through the back, and the are divided, giving two fore and two hind quarters. Diagram No.

is of a whole carcass of mutton, and it is numbered to show the pieces into which the animal is cut for use.

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Hind Quarter of Mutton. This consists of the leg and loin, and is the choicest cut. It makes a fine roast for a large family, but for a moderatesized or small one either the leg or loin alone is A hind taken from a prime animal will weigh from twenty to thirty pounds. Leg of Mutton. This joint is nearly always used for roasting and It has but little bone, as compared with the other parts of the animal, and is, therefore, an economical to select, though the per pound be greater than that of any other cut.

It is not common to find a good leg weighing under ten or twelve pounds. A leg is shown in 19 Loin of Mutton. In a loin, as cut in Boston, there are seven make a good roast for a This cut is particularly nice in hot weather. It is not as large as a leg, and the

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is, besides, of a lighter and more The cost when the flank is taken off will be about seven cents more a pound than if the loin be sold with; but, unless you wish to use the flank for a soup, stew or haricot, it is the better economy to buy a trimmed piece and pay the higher price. When the two loins are joined they are called a saddle. Plate No. 20 shows a saddle and two French chops.

SADDLE OF MUTTON AND FRENCH CHOPS.

Fore Quarter of Mutton. In this is included the shoulder and the shoulder-blade is taken out the quarter makes a good roast for a large family. The shoulder is separated from the breast by runing a sharp knife between the two, starting at the curved dotted lines near the neck (shown in diagram No. 18), and cutting round to the end of the The shoulder is nice

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MISS TARLOA-S NEW COOK BOOK. lor roasting or boiling. The breast can be used for a for broths, braising, stewing or cotelettes.

Rib chops are cut the breast, which is, by the way, the cheapest part of the mutton. Chops and Cutlets. Chops are cut from the loin. called long when the flank is cut on them and short if without it.

When part of the bone of the short chop is scraped clean it is called a French chop.

The rolled chops sold by provision dealers are the long chops with the bone removed. One often sees them selling at a low price.

They are then the poor of the mutton, like the flank, and will be found very expensive no matter how little is asked. Prices.

The price of mutton varies with the seasons, but a table giving the average price may help the purchaser to an estimate of the comparative cost of each cut:

Hind Qiiarter, Leg, “ Loin, with flank, “ Loin, without flank,...... “ Fore Quarter, “ Trimmed Chops,....... “ Untrimmed Chops, “ When one has a large family it brings all kinds of meat considerably cheaper to buy large pieces untrimmed, as the trimmings can be used for soups, stews, etc.; but for a small it is much better to purchase only the part you want for immediate use. Although mutton costs less per pound than beef, it is no cheaper in the end, because to be good it must be fat, and fat, unlike beef fat, cannot be employed for cooking purposes, as it gives a strong flavor to any article with which it

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is cut and sold like mutton. Being much smaller, however, a hind or fore quarter is not too large for a goodsized family. not keep as long as mutton, for, juicy, it taints readily.

It is of a nearly a year old, when it begins to taste mutton and is not so tender. The bones of a young lamb red, and the fat hard and This meat is in season from May to September. The calf being so much the sheep, the fore and hind quarters are not cooked together, and for an ordinary family both are not purchased. The animal is, however, cut into the same as mutton.

The breast and shoulder are used for roasting. Chops are cut from the and neck, those the neck rib chops or cotelettes. The neck itself is used for stews, pies, fricassees, etc.

The leg is for fricandeaux, stews and roasts, and for braising.

The of veal is a solid piece cut from the leg—not like the tenderloin in beef, but used in much the same way. The lower leg is called a knuckle, and is particularly nice for soups and sauces. Good veal white, firm the lean part a pinkish tinge. extremely white it indicates that the calf bled killed, is a grea<cruelty to the animal, besides greatly impoverishing th" is too young it soft and of a bluish tinge.

The calf should not be killed until at six weeks old. is market all the year, but the is really from April to September, when the is low.

The leg costs more than any other joint, because it is

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almost wholly solid The costs 20 to 25 j from the leg, 30 chops from loin, 20 for to is not nutritious nor digested.

connot eat it in any form, but such a number of nice dishes can be made from it, and when in season the price is so low, it will always be used for made dishes and soups. Pork, although not so much used in the fresh state as beef, mutton, lamb, etc., is extensively employed in the preparation of food.

It is cut somewhat like mutton, but into more Fresh young pork should be firm; the fat white, the lean a pale reddish color and the white and When the fat is yellow and soft the pork is not of the Alter pork has been salted, if it is corn-fed, the fat will be of a delicate pinkish shade. When hogs weighing three and four hundred pounds are killed, the fat will not be very particularly if they are not fed on corn. The amount of salt pork purchased at a tim.e depends upon the mode of in If bought in it should be kept in a small jar or tub, half filled with brine, and a plate, smaller round than the tub, should be placed on top of the meat to press it under the brine.

The parts into which the hog is cut are leg, rib piece, shoulder, neck, flank, brisket, head and feet. The legs and shoulders are usually salted and smoked. The loin of a large hog has about two or three inches fat cut with the rind.

This is used for salting, and the loin fresh for When, however, the hog is small, the loin is simply scored and roasted.

The ribs are treated as the loin, and when the rind and fat are cut off are spareThis piece makes a sweet roast. Flaving much more

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M.UIKETING.

&one and less meat than the loin, it is not really any cheaper, although sold for less. The loin and ribs are both used for chops and steaks. The flank and brisket are corned. The head is sold while fresh for head-cheese, or is divided two or four parts and corned, and is a favorite dish with many The feet are sometimes sold while fresh, but are more frequently first pickled.

The fat taken from the inside of the hog and also all the trimmings are cooked This, when strained and cooled, is termed lard.

Many housekeepers buy the leaf or clear try it out themselves.

This is the best way, as one is then sure of a pure article.

Sausages.

be made wholly of but is often a large portion of beef in them. They should be firm, and rather dry on the outside. Calves’ liver is the best in the market, and always brings the highest price. In some markets they will not cut it. A single liver costs about fifty cents, and when properly cooked, several delicious dishes can be made from it.

Beef liver is much larger and darker than the calves’, has a stronger flavor and so tender.

It is sold in small or large pieces at a low price. Pigs’ liver is not nearly as good as the calves’ or beeves’, and comes very much cheaper. Hearts.

Both the calves’ and beeves’ hearts are used for ing and braising. The calves’ are rather small, but tenderer the beeves’.

The of one is usually not more than fifteen cents. The heart is nutritious, but not digested.

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The kidneys of beef, veal, mutton, lamb and pork are all used for stews, broils, sauMs, curries and fricassees.

are the best. Tongmes.

are very delicate. Beef tongue is the most used. It should be thick and firm, with a good deal of fat on the under side.

When fresh, it it used for bouilli, mince pies and to serve cold or in jelly. Salted and smoked, it is boiled and Lambs’ tongues are sold fresh and All fowl less than a year old come under this head. The low'er end of the breast-bone in a chicken is soft, and can be bent The breast should be full, the lean meat white, and the fat a pale straw Chickens are best in of the summer and the fall and The largest and juciest come from Philadelphia. Spring" Chickens. These are generally used for broiling. They vary in size, weighing from half a pound to two and a The small, plump ones, weighing about one and a half or two are the is fat on spring These may be anywhere from one to five or six years old. When over two years the meat is apt to be tough, dry and stringy.

They should be the full and The meat of fowl is richer than that of chickens, and is, therefore, better for boiling and to use for salads and made dishes.

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The weight of bone is not much greater in a while there is a great deal more meat. Another point to be remembered is that the price per pound is generally a few cents Turkeys.

The lower end of the breast-bone soft, and bend easily, the breast be plump and short, the meat firm and the fat white. When the bird is very large and fat the flavor is sometimes a little strong.

Eight or ten pounds is a good size for a small family. It is more difficult to judge age and quality of a goose than of any If the wind pipe is brittle and breaks easily under pressure finger and thumb, the is young, but if it rolls the is old.

live to a great age—thirty or are not good old.

Indeed, perfect, be not one year old.

They are in season in the fall and winter. Green Geese.

The young geese are very well fed, and when from two to four months old are killed for sale. They bring a high price, and are delicious.

are sometimes in the market in winter, but the season is the summer and fall.

Ducks.

The same tests that are applied to chickens and to ascertain age and quality are made with ducks. Besides the tame bird, there are af least twenty different kinds that come under the head of game. The canvas-back is the finest in the list; the mallard and red-head come next. The domestic duck is in nearly all the year, but the wild ones only through the fall and winter. The price varies the

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season and supply.

A pair of canvas-backs will at one time cost a dollar and a half and at another five dollars. There are two kinds of pigeons found in the the tame and the wild, which are used for potting, stewing, &c.

Except when “stall-fed” they are dry and tough, and require great care in preparation. The wild birds are the cheapest. They are shipped from the West, packed in barrels, the latter part of the winter and the early spring.

Stall-fed pigeons are the tame ones cooped for a few weeks and fed.

They are then quite fat and tender, and come into market about the first of October.

Squabs.

These are the young of the tame pigeon. Their flesh is very delicate, and they are used for roasting and broiling. Grouse, or Prairie Chicken. These birds comes from the West, and are much like the partridge of the Eastern States and Canada.

The flesh is dark, but exceedingly tender. Grouse should be plump and heavy.

The breast is all that is good to serve when roasted, and being so dry, it should always be larded. The season is September to January, but it is often continued April.

Venison.

There should be a good deal of fat on The lean should be dark red and the fat Venison is in season all the year, but is most used in cold weather.

In summer it should have been killed at least ten days before; in winter three weeks is The cuts are the leg, saddle, loin, fore quarter and The supply regulates the price.

Partridge.

is so the the rules

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MARKT:TrNG.

apply to What is known as quail at the North is called partridge at the South. Quail.

These birds are found in the all the fall and winter. They are quite small (about the size of a squab), are nearly always tender and juicy, and not very They come from the West. Woodcock.

Woodcock is in season from July to November.

It is a small bird, weighing about half a pound. It has a fine, delicate flavor, and is very high-priced. Other Game.

There are numerous large and small birds which are for food, but there is not space to treat of them all.

In selecting game it must be remembered that the birds will have a gamey smell, which is wholly different from that of tainted To fully describe all the kinds of fish found in our markets would require too much space and is unneccessary, but a list of those of which is usually a supply is housekeepers may know what best to select in a certain season and have some idea of the prices. To Select Fish.

fresh, the skin and scales will be bright, the eyes full and clear, the fins stiff and the body firm. is a bad odor, or, if the fish is soft and darker than is usual for that kind, and has dim, sunken eyes, it is not fi* to use. Codfish.

is good all the year, but fall and winter.

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When cooked, it breaks into large white flakes. It is not as nutritious as the darker kinds of but is more easily digested.

The remains about the same all seasons.

Haddock.

This is a firmer and smaller-flaked than the cod, but varies little in flavor from it.

The cod has a stripe running down the sides; the haddock a dark one. Cusk.

This also belongs to the cod family, and is a firm, It is best in winter. Pollock.

is used mostly for salting.

It is much like the cod, only firmer grained and drier. Halibut.

This fine fish is always good. It varies in weight from two pounds to three hundred. The flesh is a pearly in a perfectly fresh fish. That cut from one weighing from fifty to seventy-five pounds is the best, the flesh of any larger being coarse and dry.

The small fish are called chicken halibut. Flounders.

These are thin, flat fish, often sold under the name of sole. Good at all times of the year. Turbot.

This is a flat fish, weighing from two to twenty pounds. The flesh is soft, white and delicate. Turbot is not common in our market.

is in season from April to July, but is in its prime in June.

It is often found in the market as early as January, it brings a high price. Being very rich, a much smaller

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MARIiETING.

quantity should be provided for a given number of people than of the lighter kinds of fish. Shad.

This is in season in the Eastern and Middle States March to April, and m the Southern States from November to February.

The flesh is sweet, but full of small bones.

Shad is much prized for the roe. ' Blue-fish.

This is a rich, dark fish, weighing from two to eight pounds’ and in season in June, July and August. It is particularly nice broiled and baked. Black-fish, or Tautog.

Good all the year, but best in the spring. It is not a large fish, weighing only from one to five pounds. White-fish, or Lake Shad. This delicious fish is found in the great lakes, and locality where caught it is always in season. At the South and in the East the market is supplied only in winter, when the price is about eighteen cents a pound. The average weight is between two and three pounds. Sea-Bass.

fish, weighing from a pound to six or seven is very fine, and is in season nearly all the year. It is best in March, April and May. Rock-Bass.

The weight of rock-bass generally ranges from half a pound to thirty or forty pounds, but sometimes reaches eighty or a hundred.

The small fish are the best. The very small ones (under one pound) are fried; the larger broiled, baked and The bass are in season all the year, but best in the fall.

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JIISS PARLOA'S NEW COOK BOOK. Sword Fish.

is very large, with dark, firm flesh.

It is nutritious, but not as delicate as other kinds of fish. It is cut and sold like halibut, and in season in July and August. Sturgeon.

This fish, like the halibut and sword fish, is large. The flesh is of a light red color and the fat of a pale yellow. There is a strong A weighing under a hundred pounds will better than a one.

The season is from April to September. Weak-Fish.

Weak-fish is found in the New York and markets from May to October.

In the Eastern States not so well known. It is a delicate fish, and grows soft very It is good boiled or fried. Small, or “Pan ’’-Fish. The are usually the general name of “pan ’’-fish. is a great variety, each kind found in the market being nearly always local, as it docs not pay to pack and ship them. A greater the heads and skin taken off before being sold. are good at any time, Dut best in the winter, when they are both plenty and cheap. Mullet.

are several varieties of fish, which is much prized in some sections of the country.

It is a small fish, weighing from a quarter of a pound to two or three pounds. It often has a slightly muddy flavor, owing to living a large part of the time in the mud of the rivers. is luutritious and It is in the market

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the spring and summer, and averages in weight between one and two pounds. Spanish Mackerel. are the common mackerel, and have rows of yellow spots, instead of the dark lines on the sides. are in from June to October, and bring a high price. Eels.

are sold skinned; are in season, but best from April to November. Lobsters.

This shell-fish is in the market all the year, but is best in May and June. tail, when straightened, springs back into position, it indicates that the fish is fresh. The time of live lobsters depends upon the size.

If boiled too much be tough and dry.

are boiled by the fishermen. is certainly the best plan, as people know practice, just how long to cook Besides, as the lobsters must be alive when put into the pot, they are ugly things to handle.

The medium-sized are the tenderest and sweetest.

A good one will be heavy for its size. In the parts of the country where fresh lobsters cannot be obtained, the canned will be found convenient for making salads, soups, stews, etc. Hard-Shell Crabs. These are in the market all the year. They are sold alive and, the lobster, boiled. Near the coast of the Southern and Middle States are plenty and cheap, but in the interior and in the Eastern States are are not used as the because it is a great deal of trouble to the meat from the

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Soft-Shell Crabs. As the crab grows, a new, forms, and the old, hard one is shed.

Thus conies the soft-shelled crab. In the shell begins to In Maryland are ponds for raising crabs, so that now the supply is surer in former years. Crabs are a luxury, and In the Eastern States are found only in warm weather. They must always be cooked while alive. Frying and broiling are the modes of preparing. Shrimp.

These are found on the Southern coasts; are much the shape of a lobster, but used mostly for sauces to Their season is through the spring, summer and fall. There is a larger kind called big shrimp or prawns, sold boiled in the Southern markets.

are good for or stews, and, in fact, in most cases, as But few shrimp are found in the Eastern or Western markets. The canned goods are, howev«r, convenient and nice for sauces. Terrapin.

This shell-fish comes from the South, Baltimore being the great terrapin market. It belongs to the turtle family. It is always sold alive, and is a very expensive fish, the diamond backs costing from one to two dollars apiece.

Three varieties are found in the market, the diamond backs, little bulls and red fenders. The first named are considered marketable when they measure six inches across the back. They are then about three years old.

The bulls, or male fish, hardlv ever measure more than five inches across the back. are cheaper than diamond backs, but not so well flavored. The red fenders grow larger than the others, and are much cheaper, but their meat is coarse and inferior flavor.

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MARIvETING. Terrapin are in the market all the year, but the best time to buy them is from November to February, No other shell-fish is as highly prized as this. The oyster usually takes the name of the it is grown, because the quality and flavor depend very much upon the feeding grounds. The Blue-point, a small, round oyster from Island, is considered the finest in the market, and it costs about twice as much as the common Next comes the Wareham, thought by many quite equal to the Blue-point. It is a salt oyster, and is, therefore, particularly good for raw.

The Providence River oyster is large and well flavored, yet costs only about half as much as the Blue-point. The very large ones, however, sell at the are found all along the coast from Massachusetts to the Gulf of Mexico. Those taken from the Northern waters are the best.

The sooner this shell-fish is used after being opened, the better. months of May, June, July and August, the oyster becomes and milky.

It is not healthful or flavored.

The common-sized are good for all purposes of cooking except broiling and frying, when the large are preferable. The ones are not as frequently on the half shell as in former the Bluepoint, or the small Wareham, having supplanted them. Clams.

There are two kinds of this shell-fish, the common thinshelled clam and the quahaug.

The is the most abundant.

It is sold by the peck or bushel in the shell, or by the quart when shelled.

Clams are in season all the year, but in summer a black substance is found in the body, which must be pressed from it The shell of the quahaug is thick and round.

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Scollops.

This shell-fish as the clam, but is not so popular, owing to a peculiarly sweet flavor. It is in season from September to March, and is sold shelled, as only the muscular part of the fish is used. Every good housekeeper will supply her a variety of vegetables all the year round. One can hardly think of a vegetable, either or canned, that cannot be had in our markets at any season. The railroads and steamers connect the climes so closely that one hardly knows whether he is eating fruits and vegetables in or out of season. The provider, however, realizes it takes a long purse to buy produce at the North while the ground is yet frozen.

Still, there are so many winter vegetables that keep well in the cellar through weather that if we did not have the new ones from the South, there would be, neverthea variety from which to choose.

It is late in the spring, when the old vegetables begin to shrink and grow rank, that we appreciate what comes from the South. Buying Vegetables. If one has a good, dry cellar, it is economy to procure in the fall vegetables for all winter, but if the cellar is too warm the sprout and decay before half the cold months passed.

Those bought are onions, squashes, turnips, beets, carrots, parsnips, cabbages, potatoes and Jerusalem artichokes, all of which, except the two, be bedded in sand and in a place, yet where they not freeze.

Squashes and onions in a very dry room.

The price of all depends upon the supply.

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M.VKKET1NG.

When in Season.

Bermuda sends new potatoes into Northern markets about the last of March or first of April. Florida soon follows, and one Southern State after another continues the supply until June, when the Northern and Eastern districts begin. only the rich,, however, who can afford new potatoes before July; but the old are good up to that time, if they have been well kept and are properly is in season all the year.

Beets, carrots, turnips and onions are received from the South in April and May, so that we have them young and fresh for at five months.

After this period they are not particularly tender, and require much cooking. Squashes come from the South until about May, and we then have the summer squash till the last of August, when the winter squash is is not as delicate as the summer squash, but is liked peas are found in the market in February, though they are very expensive up to the time of the home supply, which is the middle of June, in an ordinary season, in the Eastern States. They last until the latter part ot August, but begin to grow poor before that time. is a great variety, some being others very The smaller are the more desirable, being much like French are not really in season it is more satisfactory to use French canned peas, costing forty cents a can. One can is enough for six persons.

When buying see that the pods are green, dry and If they have turned they have been picked either a long time or when old. Spinach is always in season, but is valued most during the winter and spring, as it is one few that we get then, and is not expensive. It should be green and crisp.

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Asparagus, from hot houses and the South, begins to come into the market in March and April.

It is then costly, but in May and June is abundant and the last of June it grows poor, and no matter how low the it will be an expensive article to buy as it has then become very “woody.”

The heads should be full and; if light and not full, the not spend Dandelions.

The cultivated dandelion is found in the market in March, April and a of May.

It is larger, tenderer and bitter than the wild plant, which to get the market in April. By the of May the dandelion is too rank and tough to make a good dish. is generally quite It is found in the market a greater part of the year, being now gro^vn in hot houses in It is in perfection from the first of May to November or December.

The be green and fresh and the heads a creamy white. leaves are wilted, or when there are dark spots on the head, the cauliflower is not good.

The fresh tomato comes to the market from the South in April and sometimes in March. On account of the high it is then used only where the canned tomato will not answer.

In July, August and September it is cheap.

It comes next to the potato in the variety of forms it may be served. By most physicians it is considered a very healthful vegetable. The time to buy ripe tomatoes for canning is about the last of August, when they are abundant and tlie middle or last of September green ones

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MARICETIXG.

secured for pickling, etc.

As the vines still bear a great many that cannot ripen before the frost comes, these are sold for this purpose. There are two kinds of green in the market, the string or snap bean and the bean.

String come from the South about the first of April. picked in Northern gardens about the first of June, and they last until about the middle of July. They should be green, the beans just beginning to form, and should snap crisply.

If wilted or yellow they have been picked too long. Shell Beans. Shell beans come in • May, but are not picked at the North before June. They are good until the last of September.

There is a great variety of shell beans, but the Lima is considered the are dry and smooth; but if old, they look dull and sticky. Celery is found in the market from August to April, but is in its prime and is cheapest from November to the first of March.

Before the frost comes it is slightly bitter, and after the first of March it grows tough and stringy.

Unless one has a good cellar in which to bury it is best to purchase as one has need from time to time. Celery is a delicious It is also considered one of the best vegetables a nervous, rheumatic or neuralgic person can The be close and white, and the stalks break off crisply. Save the trimmings for soups. is found in the market all the year round, being now in hot houses in It costs two

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and three times as In summer; still, it is not an are a number of varieties having much the same general appearance. That which comes in round heads, with leaves a is the most popular in this country, because it can be ser\'ed so handsome. is another high in favor in Paris and in some localities in this country for its tenderness and delicate flavor, but not liked by marketmen, because it not bear rough handling.

The time w'ill come, however, when there will be such a demand for species that all first-class provision dealers it.

The French call it Romaine, and in country it is sometimes called Roman lettuce. It does not head.

The leaves are long and not handsome whole; but one who uses the lettuce never wishes for any Lettuce should be crisp and green, and be kept until used in a very cold place—in an ice chest if possible. Mushrooms.

Mushrooms are in the market at ail seasons. In summer, when they are found in pastures,.they are comparatively (fifty or seventy-five cents a pound), but in winter high priced. however, very light, a pound goes a great way. The French canned mushrooms are safe, convenient and One can, costing forty is enough for a sauce for at least ten people. is nothing else among vegetables which such a peculiarly delicious to Mushrooms are also as a relish for breakfast and tea, or as an entree. In gathering from the fields one should exercise great care not to collect poisonous toadstools, are in appearance much like mushrooms, and are often mistaken for these by whose knowledge of has been gained solely by reading. The confusion of the two things has sometimes resulted fatally.

can hardly be danger if purcliases are made of reliable provision dealers.

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MARIvETmG.

Green Corn.

Green corn is sent the South about the last of May or the first of June, and costs much.

It comes from the Middle States the middle of July and from the Eastern in August, and it lasts into October in the North Eastern States.

It should be tender and milky, and have well-filled ears. If too old it hard, and the grains straw colored, and no amount of boiling will make it tender.

is boiled simply in clear water, is made into chowders, fritters, puddings, succotash, etc. Artichokes.

There are two kinds of artichokes, the one best known in this country, the Jerusalem artichoke, being a tuber something like the It as a salad, is boiled and served as a vegetable, and is This artichoke comes into the market about July, and can be preserved in sand for winter use. The Globe Artichoke. A fleshy-petaled flower grows on a plant strongly resembles the thistle; flower is the part that is eaten.

It is boiled and served with a white sauce, and is eaten as a It is much in France, but we have so many vegetables with so much more to recommend probably never be common in country.

Cucumbers.

Cucumbers are in the all the year round.

In winter they are raised in green houses and command a high They begin to come from the South about the first of April, and by the last of May the price is reasonable. last through the.summer, but are not very nice after August.

' They are mostly used as a salad and for pickles, but are often cooked. They should be perfectly green and

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for a they must be If for cooking, it does no harm to have them a little large and slightly turned yellow. Radishes.

There are two forms of the radish commonly found in the the radish and the one.

They are in the market in all seasons, and in early spring and summer the is low.

Radishes are used mostly as a relish.

Chicory or Endive. The roots and leaves of this plant are both used, but the leaves only are found in the market (the roots are used in coffee), and these come in heads like the lettuce. Chicory comes into the market later than lettuce, and is used in all respects like it.

Sometimes it is cooked. Sweet Herbs. The housekeeper in cities has no difficulty in finding all the herbs she may want, but so in small towns and villages.

The very fact, however, that one lives in a country place suggests a remedy.

Why not have a little bed of herbs in your own garden, and before they go to seed, dry what you will need for the winter and spring ? Thus, in summer you could always have the and in winter have your supply of dried. It is essential to have green parsley throughout the winter, and this can be managed very easily by having two or three pots planted with healthy roots in the fall.

Or, a still better way is to holes bored in the sides of a tub or keg; fill up to the first row of holes with rich soil; put the roots of the plants through the holes, having the leaves on the outside; fill up again with soil and continue until the tub is nearly full; then plant the top

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roots.

Keep in a sunny window and you will have not only a useful herb, but a thing of beauty through the winter. For stews and braising, one wants marjoram, summer savory, thyme, parsley, sage, tarragon and bay-leaf always on hand.

You can get bunches of savory, sage, marjoram and thyme for five cents each at the vegetable worth of bay-leaves the drug shop will complete the list (save tarragon, which is hard to find ), and you have for a quarter of a dollar herbs enough to last a large family a year. Keep them tied together in a large paper bag or a box, where they will be dry. Mint and parsley should be used green. is but little difficulty in regard to mint, as it is in the spring and summer.

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MISS PAKLOA’S NEW COOK LOOK. GROCERIES. The manner in which a housekeeper buys her groceries must depend upon where she lives and how large her family is.

In a country place, where the stores are few and not well supplied, it is best to buy in quantities all articles not deteriorate by keeping.

If one has a a great saving by purchasing the greater portion of one’s groceries at wholesale. is now in use flour made by two different processes, by the old, or St.

Louis, and the new, or Haxall. The Haxall is used mostly for bread and the old-process for pastry, cake, etc. By the new process more starch and less of the outer coats, which contain much prosphates, is retained; so the makes a whiter and moister bread. flour packs closer than that made in the old way, so that a pound of it will not measure as much as a pound of the old kind. In using an old rule, one-eighth of this flour should be left out.

For instance, if in a recipe for you (old-process) of given, of the new-process you would take only three and a half quarts. flour does not make as good. cake and pastry as the old-process. It is, therefore, w'ell, to have a barrel of each, if you have space, for the pastry flour is the cheaper, and the all kinds of flour are kept in a dry the better they are.

Buying in is

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GROCERIES.

extremely extravagant.

When you have become accustomed to one brand, and it works to your satisfaction, do not change for a new one.

The is the cheapest.

There are a great many brands that are equally good. The best Graham is made by grinding good wheat and not sifting it.

Much that is sold is a poor quality of flour bran.

not, of course, make good, sweet bread.

The “ Arlington Whole Wheat Meal ” is manufactured pure wheat, and makes delicious Graham, like flour, will keep in a cool, dry place for years. Indian Meal.

In most families there is a large amount of this used, but the quantity purchased at a time depends upon the kind of meal selected.

The common kind, which is made by grinding between two mill-stones, retains a great deal of moisture, and, in hot weather, will soon grow musty; but the granulated meal will keep for any length of time. The com for this meal is first dried; and it takes about two years for the outer husks are removed, and the corn is ground by a process that produces grains like granulated sugar. After once this meal one will not willingly go back to the old is made two kinds of Northern and Southern. The former gives the yellow meal, and is much richer than the Southern, of which white meal Rye Meal.

This meal, like the old- process Indian, will grow musty in a short time in hot weather, so that but a small quantity of it should be bought at a The meal is much better than the flour for all kinds of bread and muffins. There are several kinds of oat meal—Scotch, Irish, Cana-

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dian and American.

The two are sold in packages, the Canadian and American in any quantity. It seems as if the Canadian and American should be the because the freshest; but the fact is the others are considered the choicest. Many people could not eat oat meal in former years, owing to the husks irritating the lining of the stomach.

is now what is called pearled meal. All the husks are removed, and the oats are then cut. The coarse kind will keep longer than the fine ground, but it is best to purchase often, and have the meal as fresh as possible.

Cracked Wheat. is the wheat just crushed or cut the coarse oat but unlike the meal. It wall keep a long It is cooked as That w'hich is cut makes a handsomer dish than the crushed, but the latter cooks more quickly. is made from and in a number of sizes, beginning with samp and ending a grade nearly as as coarse-granulated The finest grade is really the so many nice dishes can be made with it which you cannot make with the coarse. Hominy will keep a long time, and it can be bought in five-pound package or by the barrel. The fine-grarulated is the best and cheapest for general family use. It is pure and dry; therefore, there is in one pound of it in a damp, brown besides its sw^eetening pow'er being considerably greater.

The at wholesale is not much less than at retail, but time and trouble are saved by purchasing by the barrel.

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GROCERIES.

It is well to keep on hand all kinds of spice, both whole and ground.

They should not be in large quantities, as a good cook will use them very sparingly, and a good housekeeper too much regard for the health of her and the delicacy of her food to have them lavishly.

For soups and the is as it gives a delicate flavor, and does not A small wooden or tin box should be partly filled with whole mace, allspice and cinnamon, and a smaller paste-board box, full of pepper-corns, should be placed in it.

By this plan you will have all your spices together when you season a soup or sauce. English Currants. These keep well, and if cleaned, washed and well dried, will improve in flavor by being kept. Raisins.

In large families, if this is much used, it is well to buy by the box. Time does not improve raisins. Soda, Cream of Tartar, Baking Powder. There should not be so much of these articles used as to require that they be purchased in large quantities. of tartar is expensive, soda If one prefers to use baking powders there will be no need of cream of tartar, but the soda will still be required for gingerbread and brown bread, and to use with sour etc.

The advantage of baking powder is that it is prepared by chemists who know just the proportion of soda to use the acid should be cream of tartar), and the result will be invariable is exact in measuring the When an inexperienced cook uses the soda and cream of is apt a too much of one or the

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GO now, the failure of the grape crops in France, from which a greater part of the crystals in use come, cream of tarter is extremely high, and substitutes, such as phosphates, are being used. To be Always Kept on Hand. Besides the things already mentioned, housekeepers should always have a supply of rice, pearl barley, dried beans, split tapioca, vermicilli, tea, corn-starch, molasses, vinegar, mustard, pepper, salt, capers, canned tomato, and any other canned vegetables of which a quantity is Of the many kind of molasses, Porto Rico is the best for cooking purposes. It is well to have a few such condiments as curry powder (a small bottle will for Halford essence of anchovies and mushroom ketchup.

variety to the flavoring, and, if used carefully, will not be an expensive addition, so little is needed for a dish.

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CAKE OF FOOD.

CARE OF FOOD.

A great saving is made by the proper care and use oi cooked and uncooked food. The first and great consideration is perfect cleanliness.

The ice chest and cellar should be thoroughly cleaned once a week; the jars in which bread is kept must be washed, scalded and dried thoroughly at least twice a week. When cooked food is placed in either the ice chest or cellar it should be perfectly cool; it will absorb an unpleasant flavor from the close atmosphere of either place.

Meat should not be put directly on the ice, as the water draws out the juices. Always place it in a pan, and this may be set on the ice.

When you have a refrigerator where the meat can be hung, a pan is not needed. In winter, too, when one has a cold room, it is best to hang meats there.

These remarks apply, of course, only to joints and fowl.

The habit which many people of putting steaks, chops, etc., in the wrapping paper on ice, is a very bad one.

When purchasing meat always the trimmings sent home, as they help to make soups and sauces. Every scrap of meat and bone left from roasts and broils should be saved for the soup-pot.

Trimmings from ham, tongue, corned beef, etc., should all be saved for the many relishes they will make. Cold fish can be used in salads and warmed up in many palatable ways.

In fact, nothing that comes on the table is enjoyed more than the little dishes which an artistic cook will make from the odds and ends left from a former meal. By artistic cook is meant not a pro-

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fessional, but a woman who believes in cleanliness and hot dishes, and is something in the appearance as well as in the taste of the food, and who does not believe that a quantity of butter, or of some kind of fat, is essential to the success of nearly every The amount of food spoiled by butter, good butter too, is surprising. One should have a number of plates for cold food, that each kind may be kept by itself.

The fat trimmings from and fowl should be tried out and The and fat ought to be in a pot by itself, for shortening and delicate frying. Have a stone pot for it, holding about a quart, and another, holding three or quarts, for the other kinds.

The fat that has been skimmed from boiled beef and fowl, should be cooked slowly until the sediment falls to the bottom and there is not the shadow of a bubble.

It can then be strained into the jar with the other fat; but if strained while bubbles remain, there is water in it spoil The fat from sausages can also be larger pot.

Another pot, holding about three quarts, should be kept for the fat in which articles of food When you have finished frying, set the kettle in a for about pour the fat into the pot through a fine strainer, ful to keep back the sediment, which scrape into the soap, grease.

In this way you can fry in the same fat a dozen times, while if you are not to strain it each time, the crumbs left will burn and blacken all the fat. Occasionally, when you have finished frying, cut up two or three uncooked potatoes and put the fat.

Set on the back of the for ten or; set in a place for fifteen minutes longer, and The potatoes clarify the fat. Many people use ham fat for cooking purposes; and when there is no objection to the flavor, it is nice

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CAliE OF FOOD.

for frying eggs, potatoes, etc.

But it should not be mixed kinds.

The fat turkey or ducks will give an unpleasant to anything it is and the for it is the soap-grease. particle of soup and should be saved, as a small of either adds a great deal to many little dishes.

The quicker food of all kinds cools the it keeps.

be particularly remembered with soups and bread. Bread and cake must be thoroughly cooled before being put into box or jar. the steam will cause them to mold quickly.

Crusts and pieces of stale bread dried in a slow oven, rolled fine crumbs on a board, and put away for or anything is breaded.

of stale bread can be for griddle-cakes and puddings and for dressing for poultry and other kinds of meat. Stale cake can be made into puddings. The tub butter without a brine if kept in a sweet room.

It is more healthful and satisfactory to buy the choicest tub butter and use it for table and cooking purposes to provide a fancy article for the table and use an inferior one in the preparation of the food.

If, from any cause, butter becomes rancid, to each pint of it add one table-spoonful of salt and one teaspoonful of soda, and mix well; then add one pint of cold water, and set on the fire until it comes to the boiling point. Now set away to cool, and when cool and hard, take off the butter in a cake.

Wipe dry and put away for cooking purposes. It will be perfectly sweet. Milk, cream and all quickly absorb strong odors; therefore, care must be taken to keep them in a cool, sweet room or in an ice chest.

should be wrapped in a of clean linen and kept in a box.

Berries must be kept in a cool place, and uncovered.

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MISS PAliLOA’S NEW COOK BOOK. FURNISHING.

stove, or Range? The question arises, even with old housekeepers, shall it be—a stove or a range ?

There are strong points in favor of each. For a small kitchen the range may be commended, because it occupies the space, and does not heat a room as intensely as a stove, although heat water enough for kitchen and bath-room purposes for a large family. That the range is popular is evident from the fact that nearly every modern house is supplied with one; and thus the cost of, and cartage for, stoves is saved to tenants in these days. There are these advantage of a stove over a set range:

it requires less than half as much fuel and is more managed—that is, the fire can be more quickly started, and if it gets too low, more easily replenished and put in working order; and the ovens can be heated or cooled.

But, although you can a water-back and boiler with most modern stoves or, as they are now called, portable ranges, the supply of hot water not be large. And you cannot roast before the fire as with a range. So near perfection have the makers of ranges and stoves come that it would be difficult to speak of possible improvments, especially in stoves. This can be said not of a few,

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S') but of a great many manufacturers, each his special merit.

And where the products are so generally good, it is hard to mention one make in preference to another.

purchasing, it is well to remember, that one of simple construction is the most easily managed and does not soon get out of order.

No single piece of furniture contributes so much to the comfort of a as the range or stove, which should, therefore, be the best of its kind.

Gas and Oil Stoves. During the hot weather a gas or oil stove is a great comfort.

The “Sun Dial,” manufactured by the Goodwin Gas Co., is a “perfect gem,”

etc., as as a coal or range.

Indeed, meats roasted or broiled by it are jucier than when cooked over or before coals. The peculiar advantage of oil and gas stoves is they can be coveniently used short time, say for the preparation of a meal, at a trifling expense.

The cost of running a gas stove throughout the day is, however, much greater than that of a coal while an oil stove can be run cheaper than either. There are a great many manufacturers of oil stoves, and as a natural consequence, where is so much competition, the stoves are nearly all good. One would not think of doing the cooking for a large family with one or, indeed, two of them j but the amouut of work that can be accomplished with a single stove is remarkable. They are a great comfort in hot weather, many small families doing their entire cooking with them.

Refrigerators.

The trouble with most refrigerators is that the food kept in them is apt to have a peculiar This is owing in a great measure to the wood used in the construction of the

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interior and for the shelves.

On the inside of the Eddy chest-shaped refrigerator there is not a particle of wood, and the food kept in it is It is simply a chest, the ice is placed on the bottom and slate shelves put on top.

With this style of refrigerator the waste of ice is much greater than in those built with a separate compartment for ice, but the food is more healthful. Utensils.

The following is a list of utensils with which a kitchen furnished.

But the housekeeper find there is continually something new to be bought.

be much fancy cooking, there must be an ice cream freezer, jelly and charlotte russe moulds and many little pans and cutters.

The right way is, of course, to get the essential articles first, and then, from time to time, to add those used in fancy cooking:

Two cast-iron pots, size depending upon range or stove (they come with the One griddle.

One porcelain-lined preserving kettle. One fish kettle. porcelain-lined stew-pans, ing from one to six quarts. One No. 4 deep Scotch frying One waffle iron. Three French polished frying-pans. Nos. I, 3 and 6.

Four stamped tin or granite ware stewpans, holding from one pint to four One double boiler, holding three quarts. One Dover egg-beater. One common wire beater. One meat rack.

One dish pan.

Two bread pans, holding six and eight quarts resp>ectively. Two milk pans.

Two Russian-iron pans—two sizes.

Four tin shallow baking pans. Four deep pans for loaves. Two quart measures. One deep, round pan of granite-ware, with cover, for braising. One deep Russian-iron French roll pan. Two stamped tin muffin pans. One tea-pot.

One coffee-pot. One coffee biggin. One chocolate pot. One colander.

One squash strainer. One gravy strainer. One strainer that will fit on to one of th* cast-iron pots. One frying-basket. One melon mould. Two brown bread tins. One round pudding mould. Two vegetable cutters. One tea canister. One coffee canister. One cake box.

One spice box.

One dredger for flour. One for powdered sugar.

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KITCHEN FUKNISIIING.

G7 One smaller dredger for salt. One, still smaller, for pepper. One boning knife.

One French cook' s knife. One butcher’s knife.

One large fork.

Two case-knives and forks. Two vegetable knives. Four large mixing spoons. Two table-spoons.

Six teaspoons.

One larding needle.

One trussing needle.

One set of steel skewers. One wire dish cloth.

One whip chum.

One biscuit cutter.

One hand basin.

One jagging iron.

broilers—one for toast, fish and meat. One long-handled dipper. One large grater.

One apple corer.

One flour scoop.

One sugar scoop.

One lemon squeezer.

Chopping tray and knife. Small wooden bowl to use in chopping.

Moulding board of good hard wood. Board for cutting bread on. One lor cutting cold meats on. Thick board, or block, on which to break bones, open lobsters, etc. A rolling pin.

Wooden buckets for sugar, Graham, Indian and rye meal.

Wooden boxes for rice, tapioca, crackers, barley, soda, cream of tartar, etc. Covers for flour barrels. Wire flour sieve—not too large. A pall for cleaning purposes. One vegetable masher. Stone pot for bread, holding ten quarts. One for butter, holding six quarts. One for pork, holding three quarts. One dust pan and brush. One scrubbing brush.

One broom.

One blacking brusK Four yellow earthen bowls, holding from six quarts down.

Four white, smooth-bottomed bowls, holding one quart each.

Six cups, holding half a pint each. One bean pot.

One earthen pudding dish. All the tin ware should be made from xx tin. It will then keep its shape, and wear three times as long as if made of thin stuff.

Scouring with sand soon ruins tin, the coarse sand scratching it and causing it to rust.

Sapolio, a soap which comes for cleaning tins, wood-i.'ork and paint, will be found of great value in the kit.-hen. Granite ware, as now made, is safe to use.

It will not become discolored by any kind of cooking, and is so perfectly smooth that articles of food will not stick and burn in it as quickly as in the porcelain-lined pans. Nearly every utensil used in the kitchen is now made in granite ware. The mixing spoons are, however, not desirable, as the coating of granite peels off when the is bent.

Have no more heavy cast-iron articles than are really needed, for are not easily handled, and are, therefore, less likely to be kept

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MISS TAKLOA'S NEW COOK BOOK. as clean, inside and out, as the lighter and smoother ware. The Scotch Kettle is cheap, and be found of great value for kind of frying, as it is so deep that Scotch fat can put it to immerse the article The polished frying-pans are particularly because they can be used for any kind of frying and for cookFrench Frying-Pan. iug sauces and omelets. The small size, No.

I, is just right for an omelet made with two eggs. Tin Kitchen. When possible, a tin be as meat cooked before a bright fire has a flavor much nicer than when baked in an oven.

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The bird roaster will be found valuable. Bird Roaster.

An ice cream freezer is a great luxury in a family, and will soon do away that unhealthy dish—pie. No matter how small the family, nothing less than a gallon freezer bought, because you can make a small quantity of the cream in this size, and when you have friends in, there is no occasion to send Freezer, to the confectioner’s for what can be prepared as well at home.

the freezer should be purchased a mallet and canvas bag for pounding the ice fine, as much time and ice can be saved. Bain-Marie.

A bain-marie is a great convenience for keeping the various dishes hot when dinners.

It is simply a large tin pan, which is partially filled with boiling water and

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placed where this will keep at a high temperature, but not The sauce-pans containing the cooked food are placed in the water until the time for serving. Carving Knife and Fork. The large knives for the kitchen, as well as those belonging in the dining-room, should be kept very sharp. If used about the fire they are spoiled.

The cook’s French Cook’s Knife. knife is particularly good for carving, cutting bread, etc.

It is rather expensive, but it pays to get one, if only proper care be taken of it.

The butcher’s knife should for all heavy work.

One should never try to break a bone That this is often attempted in both kitchen and dining room, the nicked edges knives proof, and show the greater hardness Where much boning is done a small boning costing about seventy-five Boning Knife.

be found necessary. It should be used for purpose.

The scoop, costVegetable Scoop. ing seventy-five

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will cut potatoes and other vegetables in for or The largest size is the best. The garnishing knife flutes vegetables, adding much to Cr*' "^rWy/lWtheir appearance are Garnishing Knife. used as a gamish. Knife Box.

Long French Roll Pan. The pan, made from Russian iron, is nice for baking long loaves or rolls where a great deal of is liked.

Short French Roll Pan—Made of Russian Iron. are muffin pans of tin, Russian iron and granite ware.

Those of iron should be chosen last, on account of their weight.

It is a good thing to have pans of a number of different shapes, as a variety for the eye is a matter of importance.

The muffin rings of former their duty, and should be allowed to rest, 'ftiuffi^p^,the convenient cups, in sheets, more than filling their place. Frying Basket. The frying basket should meshes, as

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articles, like croquettes, need more support than a coarselywoven basket gives.

Where roasting is done in the there must be a rack to Meat Rack.

keep the meat from coming in contact with the water in the bottom of the pan. Larding and Trussing Needles. One medium-sized larding needle will answer for all kinds of meat that are to be larded. Skewers, A potato sheer will be found useful for slicing potatoes, Potato Slicer.

for frying, or for slaw.

It cuts vegetables in very thin pieces.

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The steamers which fit the cast-iron pot or the teaSteamer for Pot. Steamer for Tea-Kettle. kettle are quite convenient. Both kinds not, of course, be required. Quart Measure. The quart measure for milk is the best for common measuring. divided pints, the one vessel answers for all quantities. A kitchen should be furnished with two measures, one for dry material for liquids. Whip Churn.

In the preparation of desserts the whip churn is essential. It is a tin cylinder, perforated on the bottom and sides, in which a dasher of tin, also perforated, can be easily moved up and down.

this churn is placed in a bowl of cream and the dasher is worked, air is forced through the cream, causing it to froth. The double boiler is invaluable in the It is a

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good plan to have two of tliem where a great deal of cooking is done.

The lower part of the boiler is half filled with boiling water, and the inside is placed in By means food is cooked without danger of burning, and more rapidly than if the kettle were placed directly on the exposed to the cold air, because the boiling water in the outside kettle reaches not only the bottom, but also the sides of that in which the food is. When broiling is done the it is necessary to have a back for the double broiler, for the tin reflects the heat, and the food is cooked much sooner. The for draining straining soups, etc., and with the squash and gravy strainers, it is all is required in the way of strainers.

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KITCIIEX FURNISHING.

Under “ Drinks” will be found a description of the French coffee biggin Coffee Biggin.

Coffee Bot.

There should be two brown-bread tins, each holding three They answer also for steaming puddings. Erown-Bread Tin.

The melon and round pudding moulds are nice for frozen or steamed puddings.

Melon Mould.

Round Pudding Mould.

The stew-pans are porcelain-lined are the tin-lined, because the tin is liable to melt when is done, as, for instance, when meat and vegetables are fried for

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a stew.

Granite ware stew-pans are made in the same shapes as the porcelain-lined. Stew-Pan.

The tin sauce-pans are nice for sauces and gravies. The porcelain-lined come in the same shapes. Copper is a better conductor of heat than either tin or iron, but when it is not kept perfectly clean, oxide of copper, which is very poiHeavy Tin Sauce-Pan. sonous, collects on is dissolved by oils and fats. Then when fruit, pickles, or any food containing an acid is allowed to cool in the vessels, verdigris is produced; and is a deadly poison.

Bread or Dish Pan. Shallow Milk Pan. The Stamped tin-ware from a better of metal than the soldered; therefore, it comes higher, but it is in the end cheaper, and it is always safer.

Bread, milk and dish pans should be made of stamped tin.

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KITCHEN FUENTSHING. The pans for roasting meat should be made of Russian iron. Dripping Pan.

Bread Pan.

The spoons for basting and mixing, and also the ladle, should be strong and well tinned. B.^sting.Spoon. Ladle.

Dredging Box The plain wooden lemon squeezer is the most clean, and is, therefore, the That made of iron, a porcelain cup, is stronger, but it needs more care. Lemon Squeezer. The Dover egg beater is the in the market. do in five minutes the work that in former years required half are sizes.

The smallest is too deliDover Egg Beater. cate for a large number of eggs. The second size, selling for i?i.25, is the best for family use.

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An apple parer saves a great deal of time and fruit, and is not very expensive. Apple Parer. Wooden buckets and boxes come in nests, or, they can be bought separately. A good supply of them goes a way toward keeping a store-room or closet in order. Wooden Buckets. Wooden Boxes. The Japanned ware is best for canisters for tea and coffee and for spice and boxes.

boxes are made Cake Box.

square and The square boxes have shelves. The

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KITCHEN FUENISIIING. most convenient form is the upright.

It is higher-priced than the other makes. The spice box is a large box filled with smaller ones for kind of ground It is convenient, and, besides, preserves the strength of the contents. Tea Caddy.

Spice Box.

There are so many beautiful moulds for fancy dishes that there is no longer any excuse for turning out jellies, blancmange, etc., in the form of animals. There are two modes of making moulds. By one the tin is pressed or stamped Oblong Jelly Mould. Pointed Jelly Mould. and by the it is cut in and soldered together. Moulds made by the first method are tjuite cheap, but not particularly handsome. Those made

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in the second way come in a great variety of pretty forms, but as all are imported, they are Rice Mould.

The crown moulds are especially good for Bavarian creams, with which is served whij^ped cream, heaped in the centre.

Crown Moulds.

The French pie mould comes in a number of sizes, and can be opened to remove the pie.

tin squash-pie French Pie Mould.

plates, answer for custard, cream, AVashington and squash pies, and for corn cake. Tin vegetable cutters, for cutting raw vegetables for soups, Vegetable Cutter.

and the cooked ones for garnishing, are nice to as is

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a confectioner’s ornamenting tube for decorating cake, etc.

tubes for lady fingers and Lady-Fingers Pan. ])ans for lady- fingers, but they cost a Confectioner’s Tube. Jigging Iron. great deal.

The jagging iron will be found useful for pastry and hard gingerbread. The tin, granite ware and silver-plated shells are pretty and convenient for oysters, lobster, etc. The for the tin style is two dollars Escaloped Shell. per dozen, for the granite ware, four dollars, and for the silver-plated, from thirty to forty dollars.

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MISS TAULOA’S NEW COOK iiUUlv.

Remarks on Soup Stock. is a number of methods of making soup stocks, and no two will give exactly the same results.

One of the simplest and most satisfactory is of clear or bouillon. By this the flavor of the meat is obtained, for none passes off in steam, as when is The second mode is in boiling the stock a great deal, to reduce it.

a marked difference in the flavor from that made with clear meat kept in at the boiling point. The third way leaves a mixed stock, which will not be clear unless whites of eggs are In following the first methods we buy clear beef specially for the stock, and know from the beginning just how much there will be when the work is completed. By the second method we are not sure, because more or less than we estimate may boil away. The third stock, being made from bones and pieces of meat left roasts, and the trimmings of raw always be changeable in quantity and is, however, a very important stock, and it be on hand.

No household, even where only a moderate amount of meat is used, should be without a stock-pot. It can be kept on the back of the range or w'hile cooking is going on.

Two or three times a week it should be put on the trimmings and bones left from cooked and uncooked meats. This practice will give a supply of stock at all times, which will be of the greatest value in making and if only tainted spoil a; therefore

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must be particle is Vegetables make a stock sour very quickly, so if you wish to keep a stock do not use rules advise putting the stock-pot the meat and and cooking from the very beginning.

is done they absorb the fine flavor of the meat and the soup a rank taste. They should cook not more than an hour —the last hour—in the A white stock is made with veal or poultry.

The a leg of mutton or fowl have been boiled makes a good stock for light soups and gravies.

A soup stock must be cooled quickly or not keep well.

In winter any kind of stock ought to keep good a week.

boiled down to a the longest.

In the warm months be the average time stock will keep. Stock for Clear Soups. Five i^ounds of clear beef, cut from the lower part of the; quarts of cold Let to a slowly; skim carefully, and set where it will keep just at the boiling point for eight or ten hours. Strain, and set away to In the morning skim off all the fat and turn the soup into the kettle, being careful not to let the sediment pass in. Into the soup put an onion, one stalk of celery, two leaves of sage, two of parsley, two of thyme, two of summer savory, two bay leaves, twelve pepper-corns and six whole Boil gently from ten to; Strain through an old napkin. is now ready for serving as a simple clear soup or for the foundation of all kinds of clear soups. Mixed Stock.

Put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot with

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one quart of water to every two pounds of meat and bones. it comes to a boil^ skim and set back where six hours; a bouquet of sweet herbs, one onion, six cloves and pepper-corns to each gallon of Cook two; set in a cool morning skim off the fat.

Keep in a very cool place.

This can be for common soups, sauces, and where stock in made dishes. It should always be kept on hand, as it really costs nothing but the labor is very little), and enters so often into the preparation of simple, yet toothsome, dishes. Consomme.

Eight pounds of a shin of veal, eight pounds of the lower part of the round of beef, half a cupful of butter, twelve quarts half a small two onions, half a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cinnamon, four sprigs each of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about one ounce of ham. Put half of the butter in the soup pot and then put in the meat, which cut very small Stir over a hot until the meat begins to brown; then add one quart of the water, and cook until there is a thick glaze on the botton of the (this will be about an hour) Add the remainder of the water and let it come to a boil.

Skim carefully, and it will simmer for six Fry the vegetables, which have been cut very small, in the remaining butter for half an not to burn them. done, turn into the soup pot, and at the same time add the herbs and one hour longer; salt to taste and Set in a very cold place until morning, when off fat.

Turn the soup the pot, being not to turn in the sediment, and set on the fire.

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whites and shells of two eggs one cup of Stir into the to a boil, it will simmer for twenty minutes. through a napkin, and ready to use, put away in a cold This will keep a week in winter, but not more in summer.

It is a particularly nicely- flavored soup, and is the foundation for any clear the soup taking the name of the solid used with it, as Co7isomtne au Riz, Consomme with Macaroni, etc. Bouillon.

Bouillon, for Germans and other parties, is made the same as the clear stock, a to the pound of meat, and seasoning with salt and pepper and with the spice, herbs and or not, as you please.

It should be remembered that the amount of seasoning in the recipe referred to is for one gallon of stock. White Stock.

Six pounds of a shin of veal, one fowl, three fuls of butter, four stalks of celery, two onions, one blade of mace, one stick of cinnamon, eight quarts of cold wathr, Wash and cut the veal and fowl into small pieces.

Put the butter in the bottom of the soup pot and then put in the meat. Cover, and cook gently (stirring often) half an hour, then add the water. Let it come to a boil, then skim and set back where boil gently for six Add the vegetables and spice and boil one hour longer. Strain and cool In the morning take off all the fat. Then turn the jelly gently into a deep dish, and with a knife scrape off the sediment which is on the bottom.

Put the a stone pot and set in a cold This will keep a week in cold weather and three days, in warm.

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MISS PAELOA'S NEW COOK EOOK. Consomm^ a la Royale. Two eggs, two table-spoonfuls of milk, one-fourth of a teaspoonful of salt. Beat eggs with a spoon, and add milk and Turn into a buttered cup, and place in a pan of warm Cook in a slow oven in the centre.

Set Cut small and prettily-shaped pieces; put into the tureen, and pour one quart of boiling consomme or clear stock on it.

Cheese Soup.

One and a half cupfuls of flour, one pint of rich cream, four table-spoonfuls of butter, four of grated Pannesan cheese, a speck of cayenne, two eggs, three quarts of clear soup stock. Mix and Place the basin in another of hot the mixture becomes a smooth, firm paste. Break into it the two eggs, and mix quickly and Cook two minutes longer, and to balls about the size of an American walnut. When the balls are all formed drop them into boiling water and cook gently; then put them in the soup tureen and pour the boiling stock on Pass a plate of finely grated Parmesan cheese with the Thick Vegetable Soup. One quart of the sediment which is left from the stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds ot cabbage, three potatoes, Wash the barley and put in the quart of water, and simmer for two add all the (except the cut and the of for one add the and

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the Cook thirty minutes longer.

is no stock, take two pounds of beef and two quarts of Cook beef, barley and water two hours, and add the vegetables as before. The meat can be served with the soup or as a separate dish. Mulligatawney Soup. One chicken or fowl weighing three pounds, three pounds of veal, two onions, two of stalks of table-spoonful of curry powder, four of flour, quarts of water. two table-spoonfuls fat from the opening in the chicken and put in the pot.

As as melted, put in the been cut very fine. Let all cook together for twenty minutes, stirring frequently, that it may not bum; then add the veal, cut into longer; then add the whole let it come to a Skim, and it will simmer for four hours (in the mean taking out the chicken it is tender).

Now put the butter into a small fryingpan, and when hot, add the dry flour. Stir until a rich brown; then take from the fire and add the curry powder. Stir this the soup, and let it cook half an hour longer; then strain through a rinse out the soup pot and return the strained soup to it.

*Add salt and pepper and the chicken (which has been freed from the bones and skin and cut small pieces); simmer very gently thirty minutes.

Skim off any fat that may rise to the top, and serv'e. is with plain boiled rice in a separate dish or with small squares of fried or toasted bread.

The rice can be served in the soup if you choose. Mulligatawney Soup, No. 2. Chicken or turkey left a former dinner, bones and

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scrD})s from roast veal, lamb or mutton, four quarts of water, four stalks of celery, four of butter, four of of curry, two onions, two slices of carrot, salt, pepper, half a small cupful of barley. Put on the bones of the poultry and meat with the vegetables cut very fine, and cook gently twenty minutes in the butter; then skim them into the soup pot, being careful to press out all the Into the butter remaining in the pan put the flour, and when that is brown, add the curry powder, and all into the soup.

Cook gently four hours; then season with salt and pepper, and strain. Return to the pot and add bits of chicken or turkey, as the case nnay be, and the barley, which has been simmering two hours and a half in clear water to Simmer half an hour and serve. Green Turtle Soup.

One can of green turtle, such as is put up by the “ Merriam Packing Co.”

Separate the fat from the other contents of the can, cut into dice and set aside.

quart of water with the remainder of the turtle; add pepper-corns, six whole two sprigs each of parsley, summer savor)^, sweet marjoram and thyme, two bay leaves, two leaves of sage.

the tied Put one large onion, one slice of carrot, one of turnip, and a stalk of cut fine, into si pan, with two spoonfuls ofbutter. Fry fifteen minutes, being careful not to Skim carefully from the butter and put into the soup. Now, into the butter in which the vegetables were fried, put two table-spoonfuls of dry flour, and cook until brown. into the soup; season with salt and pepper and tet very gently one liour. Strain, skim off all tlie fat and serve with thin slices of lemon, egg or force-meat and the green fat.

The lemon should have a very thin rind; should be put into the tureen and the soup poured over it.

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sours.

ing the lemon in this or any other soup often gives it a bitter If the soup is wished quite thick, add a ful of butter to the vegetables were cooked, and use three table-spoonf ds of flour instead of two. use in but it is delicious out.

In case you do use wine there should not be more than four table-spoonfuls to this quantity. If you desire the soup extremely rich, use a quart of rich soup stock.

The green turtles are so very large that it is only in great establishments that they are available, and for this reason a rule for preparing the live turtle is not Few housekeepers would ever see one. The cans contain not what is commonly called turtle soup, but the meat of the turtle, boiled, and the proper proportions of lean meat, yellow and green fat put cost fifty cents each, and a single can will make soup enough for six persons. Black Bean Soup. A pint of black beans, soaked in three quarts In the morning off and add quarts of Boil gently six When done, there should be one quart. Add a quart of stock, six whole cloves, six whole allspice, a of mace, a of cinnamon, stalk of a bouquet of also one good-sized onion and one small slice each of turnip and carrot, all cut in three tablespoonfuls of butter. the butter remaining in the pan put a spoonful of flour, and cook until brown. Add to soup, and simmer all together one pepper, and rub through a of lemon and egg balls, the lemon to be put in the tureen with the soup.

Scotch Broth. Two pounds scraggy of a neck of mutton.

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Cut the megt from the bones, and cut off all the fat.

Thee cut meat into small pieces and put into soup pot with one large of turnip, two of one stalk of celery, all cut fine, half a cup of barley and three pints of Simmer gently two hours. On to the bones put one pint of water; simmer two hours, and strain upon the soup.

Cook a table-spoonful of flour and one of butter until perfectly smooth; stir into soup, and add a of chopped and Meg Merrilies’ Soup. One hare, one grouse, four onions, one small carrot, four slices of turnip, a bouquet of sweet herbs, three table-spoonfuls of rice flour, four table-spoonfuls of butter, half a cupful of stale bread, half a cupful of milk, one egg, six quarts Wash the grouse and hare and put to boil in the six quarts of cold water. this comes to a boil, skim, and set back where it will simmer for one hour.

Then take out the hare and grouse and cut all the meat Irom the the to the and simmer two hours longer.

Cut the meat into handsome pieces, roll in fry in the butter till a rich brown. Set aside for the present.

Slice the onions, and fry in the butter in which the meat was; when brown, add to the soup.

force-meat balls of the livers of the hare and grouse (which have been boiled one hour in the stock), the egg, bread and the bread and milk together a Mash the livers with a strong spoon, then add bread and milk and the egg, unbeaten.

Season well wfith pepper and salt and, like, with a little lemon juice. into small balls and fry in either chicken fat or butter. Put these into the soup twenty minutes before dishing.

the turnip and carrot cut into small pieces and cooked one

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in clear water.

When the bones and the onions have simmered two and to the pot.

Add the fried meat and vegetables. Mix the rice flour with a cupful of cold water; add soup, season and pepper, ten Add and simmer twenty minutes longer. Okra Soup.

One cold chicken, two quarts of stock (any kind), one of water, quarter of a pound of salt pork, one quart of green okra, an onion, of Cut the okra pods into small pieces. Slice the pork and onion.

Fry the pork, and then add the onion and okra. Cover closely, and fry half an hour. Cut all the meat from the chicken.

Put the bones on with the water. okra and onion, first being careful to press out all the pork fat possible.

fat remaining put the it becomes a rich brown; add this to the other ingredients.

pot, and simmer three hours; then rub through a sieve, and add the stock, salt and pepper and the meat of the chicken, cut into small pieces. Simmer gently Serve with a dish of boiled rice. Okra Soup, No. 2.

One pint of green okra, one of green peas, one of green com, cut from the cob, half a pint of shell beans, two onions, four stalks of celery, two ripe tomatoes, one slice of carrot, one of turnip, two pounds of veal, quarter of a pound of fat ham or bacon, two table-spoonfuls of flour, four quarts of Fry the ham or bacon, being not to burn.

Cut the veal into dice; roll these in the flour and fry brown in the ham fat; put them in the soup pot.

Fry the onion, carrot and turnip in the remaining fat. Add these to the veal, and then add the okra, cut into small the celery and two

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:miss i‘akloa's new cook eook. hours, and then add llie tomatoes, corn, peas and longer and without straining.

If dried okra be used for either soup, half the quantity given in the recipes is sufficient.

Okra is called gumbo.

The same kind of a soup is meant under both names.

Grouse Soup.

The bones of two roasted grouse and the breast of one, a of any kind or pieces and roasts; three quarts of cold water, two slices of turnip, two of carrot, two large onions, two cloves, two stalks of celery, a bouquet table-spoonfuls of butter, three of the grouse bones in three quarts of The last hour add the vegetables and the cloves; then strain, and return to the fire with the quart the the together until a rich brown, and then turn into the stock. Cut the breast of the very small pieces and add to the Season with salt and pepper and simmer gently half an hour. is any fat on the it off.

Ser\'e fried bread.

When bones and meat are used instead of the stock, use one more quart of water, and cook them with the grouse bones.

Spring Soup.

Half a pint of green peas, half a pint of cauliflower, one of turnip, carrot, celery and string beans (all the four vegetables being included in the pint), half a cupful of tomato, half a pint of asparagus heads, two quarts of soup any kind will do; three table-spoonfuls of butter, three tableof and and all the vegetables, except the peas and tomato, in water to cover one hour.

Cook butter and dry flour together until smooth, but not brown; stir into the stock, which has been heated to

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the Now add the and; Add the and cooked vegetables to the soup, and simmer again for thirty minutes. small slices of toasted bread in a separate dish.

Spring and Summer Soup Without Stock. of a pound of salt or spoonfuls of butter; three large young half a small head of cabbage, three carrot, half a small white turnip, three table-spoonfuls of two quarts of water, six large slices of toasted bread, salt, pepper, one small parsnip.

Cut the pork into thin; place these in the pot and let fry out the vegetables (except the potatoes), cut quite fine, the pork is cooked, put the vegetables the pot with it.

Cover tightly, and let cook very gently, on the back of the stove, one hour.

Stir frequently to prevent burning. Add the water, which should be boiling. Let simmer gently for one hour, and then add the potatoes, cut into slices, and the flour, which has been mixed with a little cold water. with salt and pepper, and simmer gently an hour Have the toasted bread in the tureen. Turn the soup on it A pint of green peas, cooked in the soup the last half, is a great addition. When the butter is used,let it melt in the soup pot before adding the vegetables. Giblet Soup.

The giblets from two or three fowl or chickens, any kind of stock, or if there are remains roast chickens, use these; one large onion, two of carrot, one of turnip, two stalks of celery, two quarts of water, one of stock, two two Put the giblets on to in the two of water, and boil gently until reduced to one quart (it

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two lake out the giblets.

Cut all the hard, tough parts from the gizzards, and put hearts, livers and gizzards together and chop coarse.

Return them to the liquor in which they were boiled, and add the quart of the cut fry them in the butter until they are very tender (about fifteen minutes), but be careful they do not burn; then add the dry flour to them and stir until the flour browns. soup, and season with pepper and salt. Cook gently half an hour and ser\^e toasted If the chicken bones are used, put them on to boil in three quarts of water, and boil the giblets with them. When you take out the giblets, strain the stock through a sieve and return to the pot; proceed as before. Potage a la Reine. Boil a large fowl in three quarts of water until tender (the water should never more bubble) Skim off the fat, and add a teacupful of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an been cooked slowly for in two large tableof the vegetables, and into the pan in which it is, stir a table-spoonful of flour.

Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four all for two Chop and pound the breast of the fowl very Rub the soup through a; add the pounded breast and rub the the Put back on the fire and add one and a half table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a pint of cream, which has come just to a boil. Boil up once and This is a delicious Tomato Soup.

One quart can of tomato, two

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of flour, one of butter, one teaspoonful of salt, one of sugar, a of hot Let tomato and water come to a Rub and a of add all together fifteen minutes, rub a sieve, and serve with toasted bread. This bread first be cut in thin; should be buttered, cut into little squares, placed in a pan, buttered side up, and browned in a quick oven. Mock Bisque Soup. A can of tomato, of a table-spoonful of flour, butter the size of an egg, pepper and salt to taste, a teaspoonful of soda. Put the tomato on to stew, and the milk in a double kettle to boil, reserving however, to mix with hlix smoothly with this milk, stir into the boiling milk, and To the tomato add the soda; stir well, and rub through a strainer that is fine enough to keep back the seeds.

Add salt and pepper to the then the If half the rule is made, the tomato in the can dividing, as the liquid portion is the more acid. Onion Soup.

One quart of milk, six of four thiea table-spoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the butter in a frying-pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set bagk where they (v^ill simmer, but not burn, for Now put the milk on to boil, and then add the dry flour to the ind stir constantly for three minutes over the milk and cook Rub the through a strainer, to the fire, season with salt and the yokes;

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MISS P.VELOA’S NEW COOK BOOK. add the cream to them and stir into the soup. Cook three have no use case add a table-spoonful of butter at the same time.

Potato Soup.

A quart of milk, six large potatoes, one stalk of celery, an onion and a table-spoonful of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty minutes. Turn off tjie water, and mash fine and light. Add boiling milk and the butter, and pepper and to Rub through a strainer and serve immediately. A cupful of whipped cream, added when in the tureen, is a great improvement. soup must not be allowed to stand, not even if kept hot.

Served as soon as ready, it is excellent. Asparagus Soup.

Two bundles of asparagus, one quart of white stock or water, one pint of milk, and one of cream, if stock but if water, use all cream; three table-spoonsfuls of butter, of flour, one jDepper.

Cut the tops from one bunch of the asparagus and cook them in to The remainder of the in the quart of stock or Cut the onion into fry in the butter ten minutes, being careful not to burn; then add the asparagus that has been boiled in the stin ing; then add flour, and cook Turn this mixture boiling stock and gently twenty minutes. Rub through a sieve, add the milk and cream, which has just come to a boil, and also the pepper, and serve. Dropped eggs can be served with it choose, but they are rather heavy for such a delicate soup.

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Green Pea Soup.

a of green hot with an (The will depend on the age of the peas, but will be from twenty to thirty minutes.) Mash, and add a pint of stock or water. Cook together two table-spoonfuls of butter and one of flour until smooth, but not brown. Add to the peas, and then add a cupful of cream and one of milk. Season with salt and pepper, and let boil up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. Pumpkin Soup.

Two pounds of pumpkin. Take out seeds and pare off the Cut into pieces, and put into a stew-pan with half a pint of water. slowly an hour and a then rub through a sieve and put back on the fire with one and a half pints of boiling the size of an egg, one tea-spoonful of sugar, salt and pepper to taste, and three slices of stale bread, cut into small Stir occasionally; and when it boils, serve. Cream of Celery Soup. A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a of onion and of mace.

Boil celery in a pint of water from thirty to forty-five; boil mace, onion and milk Mix with two table-spoonfuls of cold milk, and add to ten in in it has been cooked, and into boiling Add butter, and season with salt and pepper to taste. The is improved by adding a cupful of whipped cream when the soup is in the tureen.

Tapioca Cream Soup. One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca,

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two cupfuls of cold water, one table-spoonful of butter, a small piece of mace, salt, Wash the tapioca, and over night in cold water. the stock together, very gently, for one hour. Cut the onion and celery into small pieces, and put on to cook for minutes with the milk and mace.

on the tapioca and Season with salt and pepper, add butter, and serve. Cream of Rice Soup. Two quarts of chicken (the have been boiled will answer), one tea-cupful of rice, a quart of cream or milk, a small onion, a stalk of celery and and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours hardly bubble).

Put through a sieve; add seasoning and the milk or cream, which has been allowed to come to a If milk, use also a table-spoonful of butter. Cream of Barley Soup. A tea-cupful of barley, well washed; three pints of chicken stock, an onion and a small piece each of mace and cinnamon.

slowly together five hours; then rub through a sieve, and add one and a half pints of boiling cream or milk. If add two of and pepper to taste. The yolks of four four table-spoonfuls of milk, and cooked a minute in the boiling milk or cream, makes the soup very much richer. Duchess Soup.

One quart of milk, two large onions, three eggs, two tablespoonfuls of butter, two of flour, salt, pepper, two table-spoonfuls of grated cheese. Put milk on to boil.

Fry the butter and onions together for eight minutes; then add dry and cook two careful not to Stir into the milk, and Rub a

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SOUL’S.

strainer, and return to the fire. Now add the cheese. the eggs, with a speck of pepper and of the the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not Then serve.

The cheese may be omitted if it is not liked. Yacht Oyster Soup. A quart of milk, one of oysters, a head of celery, a small half a cupful of powdered cracker, one teaspoonful of Worcestershire sauce, a speck of cayenne and to Chop onion and celery fine.

Put on to with milk for and add the (which has been boiled and skimmed), and finally the seasoning and oysters. three minutes longer, and serve. Lobster Soup -with Milk. of a lobster, chopped; rolled fine, butter—size of an egg, salt and pepper to speck Mix all in pan, and add, gradually, a pint of boiling milk, stirring all the Boil up once, and serve. Lobster Soup with Stock. One or large table -spoonfuls of butter and three of flour, a speck of cayenne, white pepper and salt to taste. Break up the body loboter, and cut scraggy parts of the meat.

Pour over these and the body the water or stock. is “coral”

in the lobster, pound use the flour until smooth, but not brown.

into the cooking mixture, and add the two and strain into a saucepan. Have the remainder of the lobster meat—that found in the

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MISS I’AULOA’S NEIV^ COOK BOOK. tail and claws—cut up and add it to tlie soup.

Boil up once, and serve. Philadelphia Clam Soup. Twenty-five small clams, one quart of milk, half a cupful of butter, one table-spoonful of chopped parsley, three potatoes, two large table-spoonfuls of The clams should be chopped fine and put into a colander to drain. the potatoes, and chop rather fine. Put them on to boil with the in a Rub the butter and creamy, and when the potatoes have boiling fifteen minutes, stir in, and Add the and salt, and cook Now add the clams.

Cook one minute longer, and a delicate soup, as the liquor from the clams is not used.

Fish Chowder.

Five pounds of any kind of fish, (the light salt-water is the best), half a pound of pork, two onions, one quart of sliced potatoes, one quart of water, one pint of milk, two table -spoonfuls of flour, six crackers, the fish, and cut all the flesh from the bones. Put the bones <?n to cook in the quart of water, and simmer gently ten minFry the pork the cut Cover, and cook five minutes; then add the flour, and cook on the water in which the fish bones were cooked and boil gently for; then strain all on the potatoes and fish. with salt and pepper, and simmer fifteen minutes. Add the milk and the crackers, which were first soaked for three minutes in the milk.

Let it boil up once, and serve. The milk maybe omitted, and a pint of tomatoes used, if you like. Corn Chowder.

Cut enough green corn from the cob to make a quart

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and slice one quart of potatoes; pare and two Cut half a pound of pojk in fry until brown; then take up, and fry the in the fat.

Put the potatoes and corn into the kettle in layers, sprinkling each with salt, pepper and flour. Use half a teaspoonful of pepper, one and a half table-spoonfuls of salt and three of flour. the on the vegetables, and the onions and pork fat into it, and with a spoon press the; then slowly pour one and one-fourth quarts of boiling water through the strainer, rubbing as much onion as possible.

Take out the strainer, cover the kettle, and boll for Mix of flour with a little milk, and when perfectly smooth, add a pint half of rich the chowder.

Taste to see if seasoned enough, and if it is not, add Then add six split, and dipped for a minute in cold water. Put on the cover, boil up once, and serve. Corn Soup.

One pint of grated green corn, one quart of milk, one pint of hot water, one heaping table-spoonful of flour, two spoonfuls of butter, one slice to Cook the corn in the water thirty minutes. Let the milk and onion come to a boil. Have the flour and butter and add a few of the boiling milk. When perfectly smooth stir into the milk; and out the onion and add the Season to taste, and serve. Glaze.

of consomm^ until reduced to one quart.

Turn into small jars, and will keep for a month in a cool, dry It for soups and sauces and for glazing meats.

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French Paste for Soups. A preparation for flavoring and coloring soups and comes in small tin boxes. In each box there are litde squares, which look very much like chocolate caramels. One of these will give two quarts of soup the most delicious flavor and a rich The not be cooked with the soup, but put into the tureen, and the soup poured it; and as the soup is served, stir the ladle.

If you let it boil with the clear soup the will not be as and the not as It may be any dark or clear soup, even when already seasoned.

for sale in Boston by S.

Pierce & Co.

New York:

Park, Tilford & Co., retail; E. C. Hayward & Co., 192-4 Chamber street, wholesale.: Githens & Rexsame’s.

Chicago:

Rockwood Bros., North Clark street.

St.

Louis:

David Nicholson.

The costs only twenty-five cents per box. Egg Balls.

Boil four eggs ten Drop when cool remove the yolks. Pound these in a mortar until reduced to a paste, and then beat them with a teaspoonful of salt, a speck of pepper and the white of one raw egg. Form in balls about the size of a walnut. in and fry brown in butter or chicken fat, being careful not to burn. Fried Bread for Soups. Cut stale bread into dice, and fry in boiling fat until brown. It will take about half a minute. The fat must be smoking in the centre when the bread is put into it.

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A General Chapter on Fish, It may seem as if a small number of recipes has but the aim has to present under the heads of Baking, Boiling, Broiling, Frying and Stewing such general directions that one cannot be at a loss as to how to prepare any kind of having mastered the five primary methods, and learned also how to make sauces, the variety of dishes within the cook’s power is All that is required is confidence in the rules, which are perfectly reliable, and will always bring about a satisfactory result if followed carefully. Fish, to be eatable, should be perfectly Nothing else in the line of food deteriorates so rapidly, especially the white fish—those that are nearly free of oil, like cod, cusk, etc. Most of the oil in this class centres etc., it distributed throughout the body, which gives a higher and richer flavor, and at the same tends to preserve the who do not live near the seashore do not get that delicious flavor which fish just caught have.

If the fish is kept on ice it retain much of its freshness; let it once get heated and nothing will bring back the and the skin and scales bright.

When fish looks dim and limp, do not buy it.

Fish should

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be washed quickly in one (cold) water, and should not be allowed to in it.

If it is cut up before cooking, wash while whole, else much of the flavor will be lost. For frying, the fat should be deep enough to cover the article, and yet have it float from the bottom.

Unless one cooks great quantities of fish in this way it necessary to have a separate pot of fat for of The same pot, proper will answer for chops, mufiins, potatoes, croquettes, etc. All the left from any mode of cooking can be utilized in making delicious salads, croquettes, and escallops. Boiled Pish.

A general rule for boiling fish, which will hold good for all kinds, and thus save a great deal of time and space, is this:

Any fresh fish weighing between four and six pounds be first washed in cold water and then put into enough to cover it, and containing one table-spoonful of salt. Simmer gently thirty minutes; then take up. A fish kettle is a great convenience, and it can be used for hams.

When you do not have a fish kettle, keep a piece of strong white cotton cloth in which pin the fish before putting into the boiling it in shape.

boiling will break the fish, and, of course, there will be great waste, besides the dish’s not looking so handsome and appetizing.

There should be a gentle bubling of the water, and nothing more, all the time the fish is in it.

A fish weighing more than six pounds should cook for every additional two pounds. Boiled fish can be served with a great variety of After you have learned to make them (which is a simple matter), if you cannot get a variety of fish you will not miss it particularly, the sauce and mode of serving doing much to change the whole character of the dish. Many people put a table-spoonful of vinegar in the in

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which the fish is boiled. The fish flakes a little more readily for it.

trout, require from to to They are, however, much better baked, broiled or fried.

Court-Bouillon.

preparation a in clear water does.

Many cooks use wine in it, but there is no necessity for it.

Four quarts of water, one onion, one slice of carrot, two cloves, two salt, one teaspoonful of pepper, one table-spoonful of vinegar, the juice of half a lemon and a bouquet of sweet herbs are Tie the onion, carrot, cloves and herbs in a piece of muslin, and put in the water with the other ingredients.

Cover, and boil slowly for one hour. Then put in the and cook as directed for plain boiling. Boiled Cod with Lobster Sauce. the as [see done, carefully remove the skin from one side; then turn the fish over on to the dish on which it is to be served, skin side up.

Remove the skin from this side. Wipe the dish with a damp cloth.

Pour a few spoonfuls of the sauce over the fish, and the remainder around it; garnish with parsley, and serve. This is a handsome dish. Boiled Haddock with Lobster Sauce. The same as cod.

In fact, all kinds of fish can be serv'ed in the same manner; but the lighter are the better, as the is so rich that it is not really the thing for salmon and blue fish.

Many of the best cooks and caterers, however, use the lobster sauce with salmon, but salmon has too rich and delicate a flavor to be mixed with the lobster. Cold Boiled Fish, h la Vinaigrette. If the fish is whole, take off the head and skin, and

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it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a silver knife or spoon, (steel turns the egg black) Sprinkle the fish with this, and garnish either with small lettuce water-cresses, or and beets, cut in tastefully around the with here and there a sprig of parsley. Serve the vinaigrette sauce in a separate dish. Help to the garnish when the fish is served, and pour a spoonful of the sauce over the as you serve it.

This makes a for tea in summer, and takes the place of a as it is, in fiict, a kind of If the fish is left from the dinner, and is broken, pick free from skin and bones, heap it lightly in the centre of the dish, sprinkle the sauce over set away ima cool place until tea time.

Then add the garnish, and serve as before. prefer the latter method, as the is seasoned better and more easily served. The cold fish remaining from a or Z)roil can be in the manner.

This same dish can be served with a sauce piquanteor Tartare sauce, for a change. Baked Fish.

As for the boiled fish, a general rule, cover all kinds of baked fish, is herewith given: A fish weighing about five pounds; tliree large, or small, crackers, quarter of a pound of salt pork, two salt, quarter of a teaspoonful of pepper, a table-spoonful parsley, two table-spoonfuls of flour. If the fish has not already been scraped of scales, scrape, and wash clean; then rub into it one of the salt.

Roll the crackers very and add to them the parsley, one table-spoonful of chopped half the of and to moisten well.

Put this into the body of the fish, and fasten

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together with a skewer. Butter a tin sheet and put it into a baking pan.

Cut gashes across the fish, about half an deep and two inches long. Cut the remainder of the pork into strips, and put these into the gashes. Now put the fish into the baking pan, and dredge well with Cover the bottom of the pan with hot water, and put into a rather hot oven. Bake one hour, the gravy in the pan, and dredging each time with salt, pepper and flour.

The water in the pan must often be renewed, as the bottom is simply to be covered it The be basted it is cooked, lift from the pan on to the tin sheet, and slide it the dish on which it is to be served.

Pour around it Hollandaise sauce, tomato sauce, or any kind you like. Garnish with parsley. Broiled Fish.

Bluefish, young cod, trout, and all fish, when weigh between a and are for smaller or larger they are not so good. Always use a double broiler, which, before putting the fish into it, rub with either butter or a piece of salt pork. This prevents sticking.

The ness of the fish will to be the guide in A bluefish weighing take from twenty minto to cooks brown the fish handsomely over the coals and then put it into the oven to finish the fish is very is a good plan.

If the fish is taken from the put into the oven, it should be slipped on to a tin sheet, that it may slide easily into the platter at serving time; for nothing so mars a dish of fish as to have it come to the table broken.

In broiling, the inside should be exposed to the fire first, and then the skin.

Great care must be taken that the skin docs

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MISS TAELOA'S NEW COOK BOOK not burn.

Mackerel will broil in from twelve to twenty minutes, young cod (also called scrod) in from twenty to bluefish in from twenty to in from twelve to twenty minutes, and whitefish, bass, mullet, etc., in about eighteen All kinds of broiled ser\^ed with a seasoning of salt, and or with any of the following:

beurre noir, 7naitre d' hdiel^ Tartare, sharp, tomato and curry.

Always, when garnish with parsley or something else green. Broiled Halibut. Season the slices with lay them in melted butter for half an hour, having them well covered on in broil for twelve minutes over a clear fire. on a hot dish, garnishing with parsley and slices of lemon. The slices of halibut should be about an inch thick, and for every pound there should be three table-spoonfuls A ^ Broiled Halibut, with Maitre d’ Hotel Butter. Butter both tlv; of halibut with salt and pepper, place them in the broiler and cook over clear coals for twelve minutes, turning frequently.

Place on a hot dish, and spread on them the sauce, using one spoonful to each pound. Garnish with parsley. Stewed Fish.

Six pounds of any kind of fish, large or small; three large pints of water, quarter of a pound of pork, or, half a cupful of; two large onions, three table-spoonfuls and pepper to taste. Cut the heads from the cut out all the bones. Put the heads and bones on to boil in the Cook gently meanwhile cut the pork in fry brown.

in and fry in the fat.

the dry

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flour into the onion and fat, and cook three minutes, all the time.

Now pour over this the the bones have been cooking, and simmer ten minutes. cut in pieces about three inches square.

with salt and pepper, and place in the stew-pan. Season the sauce with salt and pepper, and strain on the fish. tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered with the bones, is an improvement. Taste to see if the sauce is seasoned enough, and dish on a large Garnish with potato balls and parsley. The potato balls are cut from the raw potatoes with a vegetable scoop, and boiled ten minutes in salted water. Put them in little heaps around Fried Fish.

All small fish, like brook trout, smelts, perch, etc., are best They are often called pan-fish for this reason. should be cleaned, washed and drained, then well salted, and rolled in flour and Indian meal (half of each), which has been thoroughly mixed and salted. For every four pounds of fish have half a pound of salt pork, cut in and fried a crisp brown. Take the pork from the pan and put the fish in, having only enough to cover the bottom. Fry brown on one side; turn, and fry the Serve on a hot dish, with the salt pork as a garnish. Great care must be taken that the pork or fat does not burn, and yet to have it hot enough to brown Cod, haddock, cusk and halibut are all cut in handsome in manner; or, the slices can be well seasoned pepper, dipped in beaten egg, rolled in bread or crumbs and in fat to method the handsomer but the the more savory.

Where Indian meal is not liked, all flour can Serve very hot.

Any kind of fried fish can be served with beurre noir^ but this is particularly nice for that

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no is fried without pork.

When tlie cooked fish is placed in the dish, pour the butter over it, garnish with parsley, and ser\'e.

To Cook Salt Codfish.

The fish should be thoroughly washed, and soaked in cold water over In the morning change the put on to cook.

As soon as the water comes to the boiling point set back where it will keep hot, but will not boil. From four to six hours will cook a very dry, hard fish, and there are kinds which will cook in half an The boneless codfish, put up at the Isles of Shoals, by Brown & Seavey, cook in from half an hour to an hour. Where a family uses only a small quantity of salt at a time, this is a convenient and economical way to buy it, as there is no waste with bone or skin.

It comes in five pound boxes, and costs sixty cents.

Dropped Fish Balls.

One bowlful of raw two bowlfuls of pared potatoes, (let the potatoes be under medium two eggs, butter, the size of an egg, and a little pepper. Pick the fish very fine, and measure it lightly in the bowl. potatoes into the boiler, and the fish on top of them; cover with boiling water, and boil off all the water, and mash fish and potatoes together and light.

Then add the butter and pepper, and the egg, well Have a deep of boiling fat.

Dip a spoon in then take up a having care to get it into as good shape as Drop into the boiling fat, and cook until brown, in two minutes.

Be careful not to crowd the balls, and, also, that the fat is hot enough.

The spoon should be dipped in the fat every time you take a spoonful of the mixture bails arc delicious.

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Common Fish Balls.

One pint of finely-chopped cooked salt fish, six mediumsized potatoes, one egg, one heaping of butter, pepper, two table-spoonfuls of or four of Pare the potatoes, and put on in boiling water. Boil half an Drain off all the water, turn the potatoes into the tray the and with a vegetable masher.

Add the butter, pepper, eggs, and mix all very thoroughly. Taste to see if salt enough. Shape into smooth balls, the size of an egg, and fry brown in boiling fat enough to float them. They will cook in three minutes. If the potatoes are very mealy take more milk or cream to moisten them, about two spoonfuls more.

fat is smoking in the and the balls are made very smooth, they will not soak fat; but if the fat is not hot enough, certainly will.

Putting too many the fat at one time cools it.

Put in say four or Let the fat regain its first temperature, then add more. Salt Fish with Dropped Eggs. One pint of cooked salt fish, one pint or two table-spoonfuls of flour, one of butter, six eggs, Put milk on to boil, keeping half a cupful of it to mix the it boils, stir in the flour, which has been mixed smooth with the milk the flaked.

Season, and cook ten minutes. Have six slices of toasted bread on a platter. Drop six eggs into boiling water, being careful to keep the shape. Turn the fish and cream on to the toast.

Lift the eggs carefully from the water, as soon as the are set, and very gently on the Garnish the dish with points of toast and parsley. Salt Codfish, in Purde of Potatoes. Six one pint and one cupful of milk, two table-spoonfuls of butter, a small (about the

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size of a silver quarter), one of codfish, one of the j)otatoes and boil half an hour; then drain off the water, and mash them light and fine. salt, pepper, one spoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a of the potatoes on the centre of a hot Heap the remainder around the edge, making a wall to keep in and fish, which should then be poured in.

Garnish the border with parsley, and serve. To prepare the fish:

Put the pint of milk on to boil with the onion.

Mix flour and butter together, and when mixed, add two table-spoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion, add the fish, and cook ten minutes.

Season with pepper, and with salt.

is a nice dish for breakfast, lunch or dinner. Salt Fish Souffle.

One pint of finely-chopped cooked salt eight goodsized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, two generous of Pare the potatoes and thirty minutes.

Drain the water from them, and mash very; then mix the fish.

Add butter, seasoning and the hot two of the eggs well beaten, which stir into the mixture, and heap this in the dish in which it is to be Place in the oven for ten minutes. Beat the whites of the two remaining eggs to a froth, and add a of a teaspoonful of salt; then add yolks.

the of; return to the oven to brown, and serve. Cusk, a la Creme.

A cusk, cod or haddock, weighing five or six pounds; one quart of milk, two table-spoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, Put

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the fish on in boiling water enough to cover, and which contains one table-spoonful of salt. Cook gently twenty minutes; lift out of the water, but let it remain on the tray. Now carefully remove all the skin and the head; the fish over into the dish in it is to be served be stone china), and scrape off the skin from the other side. Pick out all the small bones. You will find them the whole length of the back, and a few in the lower part near the tail.

They are in rows like pins in a paper, and if you start all right take but a few minutes to remove Then take out the back-bone, starting at the head and working gently down toward the care must be taken, that the fish may keep its the cream, and bake about ten minutes, just to brown it a parsley or little puff-paste; or, you can it with the whites of three eggs, beaten to a stiff froth, and then slightly brown. To prepare the cream:

Put the milk, parsley and onion on to boil, reserving half a cupful of milk to mix with the it boils, stir in the flour, which has been mixed smoothly with the cold milk. Cook eight minutes.

Season highly with salt and pepper, add the butter, strain on the proceed as directed.

Escaloped Fish.

One pint of milk, one pint of cream, four of flour, one cupful of bread crumbs and between four and five pounds of any kind of white fish—cusk, cod, haddock, etc., boiled twenty minutes in water to cover and two table-spoonfuls of salt.

Put fish on to boil, then the cream and milk. Mix the flour with half a cupful of cold milk, and stir into boiling cream and milk'.

Cook eight minutes and season highly with Remove and bones and it into flakes.

Put a layer of sauce in a deep

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dish, and then a layer of well with (a table-spoonful) and pepper; then another layer of sauce, again fish, and then sauce. the bread crumbs, and bake half an hour. This quantity requires a dish ing a little over two quarts, or, two smaller dishes will answer. If for the only solid dish for dinner, this will answer for six persons; but if it is in a course dinner party, it serve twelve.

Cold boiled fish can be used when you it.

Great care must be taken to remove every bone when is a (as when it is served a la creme, «S:c.), because one cannot look for then as when the sauce is served separately. Turbot a la Creme.

Boil five or six pounds of haddock. out all bones, and shred the fish very fine. Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil; then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the of two eggs.

Season with half a teaspoonful of white pepper, quantity of thyme, half a cupful of butter, and well with salt. Butter a pan, and put in first a layer of sauce, then one of Finish with and it crumbs and a grating of cheese.

Bake for an hour in a moderate oven. Matelote of Codfish. Cut off the head of a codfish weighing Remove bones from the fish, and it with a dressing made of half a' pint of oysters, a pint of bread crumbs, a fourth of a teaspoonful two teaspoonfuls of two table-spoonfuls of butter, half an onion, an egg and half a of pork both under and over the fish. Boil the bones in a pint of water, and pour this around the fish. Bake an hour, and

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baste often with gravy and Have a bouquet in the corner of the baking pan. Make a gravy, and pour around the fish.

Then garnish with fried smelts. Smelts a la Tartars. Clean the smelts by drawing them between the finger and thumb, beginning at the press out the insides at the opening at the gills. Wash them, and drain in the colander; salt well, and dip in beaten egg and bread or cracker crumbs (one egg and one cupful of crumbs to twelve unless are very Dip in the egg, and then in the Fry in fat enough to float them. They should be a handsome brown in two minutes and a thena up, and place on a sheet of brown paper for a few mon.ents, to; place on a hot dish. Garnish with parsley and a few slices of lemon, and serve with Tartare sauce in a separate dish; or, they may be served without the sauce. Smelts as a Garnish. Smelts are often fried, as for d la Tartare; or, rolled in meal or flour, and then fried, they are used to garnish other kinds of fish.

With baked fish they are arranged around the dish in any form that the taste cook may dictate; but in garnishing fish, or any the arrangement always be simple, so as not the matter of serving any harder dish were not garnished.

Smelti are also seasoned well with salt and pepper, dipped in buttet and afterwards in ])laced in a very hot oven for eight or ten minutes to get a handsome brown. as a or on of are used as a one on the If you wish to the smelts in rings, for a garnish, fasten the tails in the opening

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MISS rAlM.OA’S COOK BOOK.

at the gills, with little wooden tooth picks; then dip them in the beaten egg and in the crumbs, place in the frying basket and plunge into the boiling fat. When they are cooked take out the skewers, and they will retain their shape.

Fish au Gratin.

Any kind of light fish — that is, cod, cusk, flounder, etc. the fish by starting at the head and drawing down towards the tail; then take out the bones. Cut the fish into pieces about three inches square, and salt and pepper Butter such a dish, as you would use for escolloped Put in one layer of fish, then moisten well with sauce; add more fish and sauce, and finally cover with fine bread crumbs. Bake half an hour.

The dish should be shallow, allowing only two layers of fish. Sauce for au gratin:

One pint of stock, three table-spoonfuls of butter, two of flour, juice of half a lemon, half a tablespoonful of chopped parsley, a slice of onion, the sise of half a dollar, and about as thick— chopped very fine, (one table, is; one vinegar, salt, pepper. Heat the butter in a small frying-pan, and when hot, add the dry flour. Stir constantly until a rich; then add, gradually, the cold stock, all the As soon as it boils, season well with salt and pepper, and then add the other seasoning. This quantity is enough for three pounds of weighed being skinned and boned, and serve six persons if it is the only solid for dinner, or ten if served in a course. Another way to serve fish a?i gratin, is to it, cut off the head, and take out the back-bone; and there are then two large pieces of Season the fish, and prepare the sauce as a tin sheet fit loosely a large baking-pan.

Lay the fish on with the sauce.

Cover tliickly with bread crumbs, and cook

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twenty-five minutes in a rather quick oven.

Then slip on a hot dish, and serve with tomato, Tartare or Hollandaise sauce poured around the fish. Cut the eels into pieces about four them with boiling water, in which let stand five minutes, and then drain them. Now dip in beaten egg, which has and peppered, in or cracker crumbs.

Fry in boiling fat for five minutes.

Tartare sauce spread in the centre of a cold dish. fried eels in a circle on this, garnish with parsley, and serve. Cut two eels in pieces about four inches long. Put three large table-spoonfuls of butter the stew-pan with half a small onion.

As as the onion begins to turn yellow in two of.\dd one it; use with pepper and salt; then put in the eels and two bay leaves.

Cover, and simmer gently three-quarters ot Heap the eels centre of a hot dish, strain the over them and garnish with toasted bread and wish, add a table-spoonful of vin gar or lemon juice to the stew. Not until just before serving should they be opened. Marketmen often furnish some one to do this. Six large oysters are usually allowed each person. Left in half the shell, they are placed on a dinner plate, with a in the centre of the dish. Eels a la Tartare.

Stewed Eels.

On the Half Shell.

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On a Block of Ice.

Having a perfectly clear and solid block weighing ten or fifteen pounds, a cavity is to be made in the top of it in either of two ways. The is to carefully chip an ice pick; the other, to melt with heated bricks. If the latter be chosen the ice must be put into a tub or pan, and one of the bricks held upon the centre of it is a slight depression, yet sufficient for the brick to rest in. When the first brick is cold remove it, tip the block on one side, to let off the water, and then use another brick. Continue the operation till the cavity will hold as many oysters as are to be These should be kept an hour previous in a; should be drained in a colander, and seasoned with salt, pepper and vinegar.

After laying two folded napkins on a large platter, to prevent the block from slipping, the parsley, so that only the ice is visible.

Stick a number of pinks, or of any small, bright flowers that do not wilt rapidly, into the parsley. Pour oysters into the space in the top of the ice, and garnish with thin slices of lemon. This gives an elegant dish, and does away the unsightly shells in which raw oysters are usually It is not expensive, for the common oysters do as well as those of good size.

Indeed, as many ladies dislike the ones, here is an excellent substitute for seiwing in the shell, particularly as the oysters require no seasoning when once on the table.

A quart is enough for a party of ten; but a block of the size given will hold two quarts. Roasted Oysters on Toast. Eighteen large oysters, or thirty small ones, one teaspoonful of flour, one table-spoonful of butter, slices of toast.

Have the toast buttered and on a hot dish. Put the butter in a small sauce-pan, and when hot, add the dry flour.

Stir until smooth, but not brown the

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cream, and let it boil up once. (in their own liquor) hot for three minutes them to the cream.

Season, and pour over the toast. Garnish the dish with thin slices of lemon, and hot.

It is nice for lunch or tea. Oysters Panned in their Own Liquor. Eighteen large, or thirty small, oysters, one table-spoonful of butter, one of cracker crumbs, salt and pepper to taste, one teaspoonful of lemon Put the oysters on in their own liquor, and when boil up, add seasoning, butter and crumbs. Cook one minute, and serve on toast.

Oysters Panned in the Wash the shells and wipe dry. Place them in a pan with the round shell down.

Set in a hot oven for three minutes; then take out, and remove the upper shell. Put two or three, oysters into one of the round shells, season with pepper and salt, add butter, the size of two peas, and cover with or bread crumbs.

Return to the oven and brown. Oyster Sautd.

Two dozen large, or three dozen small, oysters, two tablespoonfuls of butter, four of fine cracker crumbs, Let the in the Then season with in the crumbs.

Have the butter very hot in a frying-pan, and put in enough of the oysters to cover the bottom pan.

Fry crisp and brown, being careful not to burn.

Serve on hot, crisp toast. Oysters Roasted in the Shell. Wash the shells clean, and wipe dry. Place in a baking pan, and put in a hot oven for about Serve on hot dishes the moment are the

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Though is not an elegant dish, many people enjoy it, as the first and flavor of the oysters is retained in manner of The can, be opened a hot and seasoned pepper and lemon juice. They should be immediately.

Pig'S in Blankets.

Season large oysters with salt and pepper. Cut fat English bacon in very thin slices, wrap an in each slice, and fasten with a little wooden skewer (toothpicks are the things).

a and put in the pigs.”

Cook just long enough to crisp the bacon—about two minutes. of toast cut into small pieces, and Do not remove the skewers. This is a relish for lunch or tea; and, garnished is a pretty one. The pan mcst be very hot before the “pigs” are put in, and then great care must be taken that they do not burn. Fricasseed Oysters. One hundred oysters (about two quarts), four large tablespoonfuls of butter, one teaspoonful of chopped parsley, one of of cayenne, of three eggs. Brown two and add to it the parsley, cayenne and salt and the oysters, well drained.

Mix together the the remainder of the the oysters when begin to curl.

Then add yolks, well beaten, and take immediately from the Serve on a hot dish with a garnish of fried bread and Creamed Oysters. A pint of cream, one quart of oysters, a small piece of onion, a very small piece of mace, a table-spoonful of flour, and

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salt and pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a cold milk or and the boiling cream.

Let the to a in their own and Drain off all the liquor, and turn the oysters into the cream.

Skim out the mace and onions, and serve. Croustade of Oysters. Have a loaf of bread baked in a round two-quart When two or three days old, with a sharp cut out the heart of the not to break the Break up the crumbs very fine, and dry them in an; then quickly fry three cupfuls of them in two spoonfuls of butter. As soon as they begin to look golden and are crisp, they are done. It takes two over a hot fire, stirring all the time.

Put one quart of cream to boil, and when it boils, stir in three table-spoonfuls of flour, which has been mixed with half a cupful of cold milk. eight minutes.

Put a layer of the sauce into the croustade, then a layer of oysters, which dredge well with salt and pepper; then another of sauce and one of fried crumbs. the croustade is nearly full, having the layer a thick one of It takes three pints of oysters for about three teaspoonfuls of salt and half a teaspoonful of pepper.

a garnislr of parsley around the dish. Escaloped Oysters. Two quarts of oysters, half a cupful of butter, half a cupful of cream or milk, four teaspoonfuls of salt, halfa teaspoonful of pepper, two quarts of stale bread crumbs, and spice, if you choose.

Butter the escalop dishes, and put in a of crumbs and then one of oysters. the

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MISS I’AHLOA'S NEW COOK BOOK. and pepper, and put small pieces of butter here and there in Now have another layer of oysters, as; the and, finally, a of crumbs, which dot with Bake twenty minutes in a rather quick oven.

The crumbs must be light and flakey.

The quantity given above is enough to fill two dishes.

Escaloped Oysters, No. 2. Put a layer of rolled crackers in an oval dish, and then a layer of oysters, and lay on small pieces of butter. with salt and pepper, and with milk (or equal parts of milk and water) Add another layer of cracker and of oysters, and butter, dredge and moisten as before. Continue these alternate layers until the dish is nearly full cover with a thin layer of cracker and pieces of butter. If the dish be a large one, holding about two quarts, it will require an hour and a half or two hours to bake. Oysters Served in Escalop Shells.

The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scollop shells. The ingredients are:

one quart of oysters, half a pint of cream or milk, one pint of bread crumbs, one table-spoonful of butter, if cream is used, or three, if milk; salt and pepper, a grating ot nutmeg and two table-spoonfuls or flour. all the the oysters into a stew-pan. Let it come to a and skim; then add the cream or milk, with which the flour should be mixed.

Let this boil two minutes, and add the salt, pepper and nutmeg, and then the Take from the to see if seasoned Have the shells buttered, and sprinkled lightly with crumbs. fill them with the prepared oysters; then cover thickly with crumbs.

in a baking-pan, and bake Serve very hot, on a

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The above twelve common-sized shells. Oyster Chartreuse. One quart of oysters, one pint of cream, one small slice of onion, half a cupful of milk, whites of four eggs, two tablespoonfuls of butter, salt, pepper, two table-spoonfuls of flour, one of fine, dry bread crumbs, six and the light, and add the one of the whites of the to a a twoquart charlotte russe mould well buttered, and sprinkle the bottom and the bread crumbs (there must be butter enough to the crumbs) the mould with the potato, and let stand for a few Put the cream and onion on to boil. Mix the flour with a little cold milk or cream— about one-fourth of a cupful— and stir into the boiling cream. well with salt and pepper, and cook eight minutes. oysters come to a in their own Skim them, and drain of all the the of the and add the Taste to see if seasoned enough, and gently into the the careful not to put on too much at once, as in that case the sauce would be forced to the top.

When covered, bake in a hot the ten minutes before dishing time, and let it stand on the table. Place a large platter over the mould and turn both dish and mould at the same Remove the mould very Garnish the dish with parsley, and A word of caution:

Every part of the mould must have a thick coating of the mashed potato, and when the covering of potato is put on no opening must be left for sauce to escape.

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iMISS FARLOA’S NEW COOK BOOK. To Pickle Oysters.

Two hundred large oysters, half a pint pint of white wine, of sah, six of whole black pepper and a little mace.

Strain the liquor, and add the above-named Let boil up and pour, while boiling hot, over the stood ten minutes pour off the liquor, which, as as the oysters, should then be allowed to get cold. Put into a jar and cover tight.

The oysters will keep some time. Lobster, to be eatable, should be perfectly fresh. One of the tests of freshness is to draw back the tail, for if it springs into position again, safe to think the fish good.

The time of boiling varies with the size of the lobster and in different localities.

In Boston, Rockport and other places on the Massachusetts coast the is or twenty minutes for large lobsters and ten for small.

The usual way is to plunge them into boiling water enough to to continue boiling them until they are done. Some people advocate putting the lobsters into cold and letting come to a boil gradually. They claim the lobsters do not suffer so much.

This may be so, but it seems as if death must instantly follow the plunge into ing a lobster too long makes it tough and dry.

on opening a lobster, you find the meat clinging to the shell, and very much shrunken, you may be sure the was too long.

There are very few modes of cooking lobster it should be more than thoroughly heated, as much cooking toughens it and destroys the fine, of Separate the \ail from the body, and shake out the tom-ally. To Open a Lobster.

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and, also, the “coral,” is any, upon a plate. Then by drawing the body from the shell with the thumb, and pressing the part near the head against the shell with the first and second finger, you will it from the stomach or “lady.” Now split the the and, with a fork, pick the meat from the joints.

Cut the under side open and out without breaking.

On the upper part of that end of this meat which joined the body is a small i^iece of flesh, which should be lifted strip of meat attached to it should be turned back extreme end uncover a vein, running the entire length, which must be removed. times this vein is dark, and sometimes as as the meat itself.

the stomach are the only parts not eatable. The piece that covered the vein should be turned again into Hold the claws on edge on a thick board, and strike hard with a hammer until the shell cracks. Draw apart, and take out the meat. the claws lying flat on the board when you strike, you not only break the shell, but mash the meat, and thus spoil a fine dish. Remember that the stomach of the is found near the head, and is a small, hard sack containing poisonous matter; and that the intestinal vein is found in the These should always be carefully removed. is opened in the manner explained it may be arranged handsomely on a each person can season it at the table to suit himself. Lobster Broiled in the Shell. Divide the tail into two parts, cutting lengthwise.

the large claws in two parts, and the body from the claws and stomach.

Replace the body in the' Put the the claws in of the it came from, and put the other half of the shells where they will get hot. the

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and cook, with the meat side exposed to the for; then turn, and cook ten minutes longer. a hot dish, and season slightly with salt and cayenne, and then A well with maitre cT hdtel butter. the claws the hot shells.

Garnish the dish with parsley, and serve. Broiled Lobster.

Split the meat of the tail and claws, and Place in the broiler, and cook over a bright a delicate brown.

Arrange on a hot dish, pour Bechamel sauce around, and serve.

Breaded Lobster.

Split the meat of the tail and claws, and and Dip in beaten egg and then in bread crumbs, which let dry on; and repeat the operation.

Place in a frying-basket, and plunge into boiling fat.

till a golden brown—about two with Tartare sauce.

Stewed Lobster.

The meat of a two and a half pound lobster, cut into dice; two table-spoonfuls of butter, two of flour, one pint or water, a speck of cayenne, salt and pepper to taste. Let the butter get hot, and add the dry Stir until perfectly smooth, when add the water, gradually, Season to taste.

Curry of Lobster.

The meat of a weighing between bvo and pounds, one very small onion, three table-spoonfuls of butter, two of flour, a scant one of curry powder, a speck of cayenne, salt, a scant pint of water or stock. butter get hot;

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and then add the onion, cut fine, and fry brown. is cooked add the flour and curry powder, and stir all together for two minutes. Add; cook two and strain.

Add the meat of lobster, cut into dice, and simmer five minutes.

Serve with a border of boiled rice around Devilled Lobster in the Shell. Two lobsters, each weighing about two and a half pounds; one pint of cream, two table-spoonfuls of butter, two of flour, one of mustard, a speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the lobster and, with a sharp knife, cut the meat rather fine. Be careful, in opening, not to break the body or tail shells. Wash these shells and wipe dry; join in the form of a boat, they may hold the prepared meat. Put the cream on to Mix the butter, flour, mustard and pepper together, and add three spoonfuls of the boiling cream. Stir all the remaining cream, and cook two Add the boil one minute.

Fill the shells with the mixture, and place in a pan, with something to keep them in position (a few small stones answer very well). Cover with the bread crumbs, and brown for twenty minutes in a hot Serve on a long, narrow; the body in the centre, the tails at either end.

If for a company, it would be best to have a broad four lobsters, instead of two. is a very handsome dish, and is really not to cook.

is always a more of the prepared lobster than will go into the shells without crowding, and this is nice warmed and served on of crisp toast.

Escaloped Lobster.

Prepare the lobster as for devilling, omitting, however, the

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a escollop thickly with crumbs. Brown in a hot oven, and serve. White stock may be used instead of the people who cannot eat lobster when prepared with cream or milk, find it palatable when prepared with stock or water. Lobster Cutlets.

A lobster weighing between two and a half and pounds, three table-spoonfuls of butter, half a cupful of stock or cream, one heaping table-spoonful of of cayenne, two a of bread crumbs, of parsley.

Cut the meat of the lobster into fine dice, and season with salt and Put the on to heat.

Add the flour, and when smooth, add the stock and one well-beaten egg. Boil up once, add the lobster, and take from the Now add a table-spoonful of lemon juice. Butter a platter, and pour the mixture upon it, to the thickness of about an perfectly smooth with a knife, and set away to cool. cut chops, to resemble Dip in egg and then in bread crumbs, being sure to have part covered.

frying-basket and plunge boiling fat.

till a rich brown. take about two Drain for a moment in the basket; then on a hot dish, and put part of a claw in one, to represent the bone in a cutlet.

in the basket, and plunge for a moment into the fat.

Garnish with this, or, pour a or Bechamel sauce around the dish, and garnish with fresh parsley. The quantity given will make six or seven cutlets. Canned Lobster.

Canned lobster can be used for cutlets, stews, curries and patties, can be escaloped, or served on toast.

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OTHER SHELL-FISH.

Stewed Terrapins.

Put them into boiling water, and boil for ten or fifteen minutes, or until the nails will come out and the black skin rub time depending upon the size of the fish. After this, put into fresh boiling water, and boil until the under shell cracks, will be about three-quarters of an Remove the under shell, throw away the sand and gall bags, take out intestines, and put the terrapins to again in the same water for an Pick and meat from upper shell.

Cut the intestines in small pieces, and add to this meat.

Pour over all a quantity of the liquor in which the intestines were boiled sufficient to moist.

Put away until the next day. For each terrapin, if of good size, a gill of cream and of wine, half a cupful of of two hard-boiled eggs, rubbed smooth, and cayenne are needed. Pour over the terrapin, let it come to a boil, and serve.— [Mrs. Furness, of Philadelphia. Soft-Shell Crabs.

Lift the at both sides and remove the spongy substance found on the back. Then pull off the ‘‘apron,” which will be found on the under side, and to which is attached a substance like that removed from the back. Now wipe the crabs, and dip them in beaten egg, and then in fine bread or cracker crumbs.

Fry in boiling fat from eight to ten minutes, the time depending upon the size of the crabs.

with Tartare sauce.

Or, the egg and bread crumbs may be omitted.

Season with salt and cayenne, and fry as before. When broiled, crabs are cleaned, and seasoned and cayenne; are then dropped into boiling minute, taken up, and broiled over a hot fire for eight minThey are served with maitre d' hdtel butter or Tartare sauce.

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MISS FAKLOA’S NEW COOK BOOK. All pieces, unless very salt, should be plunged into boiling water, and boiled rapidly for fifteen minutes, to the albumen that is on the outside, and thus keep in the juices.

The kettle should then be put back where it will just simmer, for meat that is rapidly becomes hard and stringy, vhile that which is kept just at the boiling point (where the water hardly bubbles) will cut tender and juicy, provided there is any juiciness in it at the beginning.

and poultry, are improved in appearance by with them; or, a still better way is to thickly flour a piece of coarse cotton cloth, pin the meat in it, and place in the boiling water. Meat cooked in this way will be extremely juicy. Leg of Mutton.

Cook, as directed, in boiling water to A leg weighs eight or nine pounds will cook in one hour and a quarter if it is wanted done rare.

Allow for every additional pound. Save the water for soups. Cook the same as mutton. Serve with drawn butter. Boiled Ham.

Wash the ham very clean, and put on with water to

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Simmer gently five hours, and set the kettle aside for one or two hours. \l'hen nearly cold, take out the ham and draw off the cracker crumbs and three table-spoonfuls of sugar. Place in the oven, in a baking-pan, for or forty Many people stick cloves into the fat ham, and use a few The time given is for a ham weighing about twelve; every pound over that require The fish kettle comes next to a regular ham and answers as well- as both.

neither and no pot to all the cut off the knuckle, which will cook in about two hours. But • this rather hurts the flavor and appearance of the dish. Salt Tongue.

Soak over night, and cook from five to six hours. into cold water and peel off the skin. Fresh Tongue.

Put into boiling water to cover, with two table-spoonfuls of Cook from five to six as Corned Beef.

Wash, and put into cold if very; but such a piece as one finds in town and city shops, and which the butchers corn themselves, put into boiling water. Cook very slowly for six hours. This time is for a piece weighing eight or ten pounds.

it is to be served cold let it stand for one or two hours in the water in which it was boiled. beef is to be pressed, get either a piece of the brisket, flank or rattle-ran.

out the bones, place in a or platter, put a tin sheet on top, and lay on it two or three bricks.

It you have a corned beef press, use that, of course-

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are two modes of roasting: one is to use a tin kitchen before an open fire, and the other and more common way is to use a very hot oven. The former gives the more delicious favor, but the second is not by any means a poor way, if the meat is put on a rack, and basted constantly when in the A is for especially true of When meat is in a tin it requires time,- because the is not equally distributed, as it is in the oven. To prepare for:

a wet towel.

Dredge on all sides with salt, pepper and if the kitchen is used, dredge the flour into that. Run the spit through the centre of the meat, and place very near the at turning as it browns.

the in the is browned, add a pint of hot water, and baste frequently with it, dredging with and a of beef weighing fifty minutes, if to be rare, but if to be medium, roast one hour and a quarter, and ten minutes for additional Roasting in the Oven. Prepare the meat as a rack fit loosely into the baking-pan. Cover the bottom of the pan put in rack, and Place in a very hot oven few to brown the flour in the pan, and then add hot water enough to cover the bottom of the pan. Close the oven; and in about ten minutes, open, and baste the meat with the gravy. Do; and as soon as one side of the meat is brown, turn, and brown the Make gravy as Allow a quarter of an hour less in the oven than in the tin kitchen. The heat for roast-

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ing must be very great at first, to harden the albumen, and thus keep in the juices. After the meat is crusted over not necessary to keep up so great a heat, but for rare meats the heat must, of course, be greater than for those are to be well done.

The kitchen can be drawn back a little distance from the fire and the drafts closed.

Putting salt on fresh meat draws out the juices, but by using flour a paste is formed, which keeps in all the juices and also enriches and browns the piece.

Never roast meat without having a rack in the pan.

If meat is put into the water in the pan it becomes soggy and looses its A meat-rack costs not more than thirty or forty cents, and the improvement in the looks and flavor of a piece of meat is enough to pay for it The time given for a of beef is for rib roasts and sirloin.

The same weight in the face or the back of the rump will require twenty minutes longer, as the meat on these cuts is in a very compact form. If a saddle or loin of mutton is roasted, cook the same time as beef if the weight is the same; but if a leg is to be roasted, one hour and a is the should be cooked an hour and a half; two hours and three-quarters; pork, three hours and a quarter. Ten minutes before dishing the dinner turn the gravy a saucepan, skim off all the fat, and set on the Let it come to a boil; then stir in one table-spoonful of flour, mixed with half a cupful of cold and cook two minutes.

the meat on a hot the gravy in a hot tureen. Rolled Rib Roast.

Either have the butcher remove the bones, or do it yourself by slipping a sharp knife between the flesh and bones a simple matter with almost any kind of meat. Roll up the

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MISS PiVllLOA’S NEW COOK BOOK. piece and tie with strong twine. Treat the same as roast beef, giving the same time as if it were a piece of rump (one hour and a half for eight pounds), as the form it is now in does not readily admit the heat to all of beef can be larded before roasting, or it can be larded and braised.

Serve with tomato or horse-radish sauce. Roast Beef, with Yorkshire Pudding-. A rib or prepared as directed for When within three-quarters of an hour of being the pudding made. a pan like that in which the meat is being cooked, and pour in the Put the rack across the pan, not in it.

Place the meat on the rack, return to the and cook forty-five minutes. If you have only one pan, the meat, pour off the gravy and put in the pudding. Cut in squares, and garnish the beef with these. Another method is to have a pan that has squares stamped in it.

This gives even and crust on edges, in the flat pan does not.

When the meat is in the tin-kitchen, let the pudding bake in the oven for half an hour, and then place it under the meat to catch the drippings. For the Yorkshire pudding, one pint of milk, two-thirds of a cupful of flour, three eggs and one scant teaspoonful of salt will be needed.

the eggs very Add and milk, and then pour about half a cupful of the mixture upon the and add the This makes a small pudding— about enough for six persons.

it hot.

Fillet of Veal, Roasted. About eight or ten pounds fillet, ham force-meat (see rule for force-meat), half a cupful of butter, half a teaspoonful of pepper, two table-spoonfuls of salt, two lemons,

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half a pound of salt pork. Rub the salt and pepper into the fill the cavity, from which the bone was taken, with the force-meat.

Skewer and tie the fillet into a round shape. Cut the pork in thin slices, and put half of these on a tin sheet fit into the dripping pan; in the pan, fillet on it.

Cover the veal the of the pork.

Put hot water enough in the pan to just cover the bottom, and place in the oven. Bake slowly for four hours, basting frequently with the gravy in the pan, and with salt, pepper and flour.

As the water in the pan cooks away, it must be renewed, remembering to only enough to keep the meat and pan from burning. it has been cooking three hours, take the pork from the top of the fillet, spread the top thickly with butter and dredge with flour.. Repeat this after thirty minutes, and then brown handsomely. Put the remainder of the butter, which in a and hot, add two of flour, and stir until dark brown.

Add to it a or water; stir a and set back where it will keep warm, but not Now take up the fillet, and skim all the fat off of the gravy; add water enough to make half a pint of gravy, the sauce just made.

Let boil up, and add the of half a lemon, and more salt and pepper, if needed. pour around the the dish with potato puff? and slices of lemon. Roast Ham.

Prepare the ham as for boiling, and if it is of good (say ten pounds), boil three Remove the skin, and put the ham in a baking pan.

Let it cook two hours in a moderate oven.

Serve with champagne sauce.

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The fire for broiling must be clear, and for meats it must be hotter and brighter than for fish. Coals from hard wood or charcoal are best, but in all large towns and cities hard coal is nearly always used, except in hotels and restaurants, where there is usually a special place for broiling with charcoal.

The is the very best thing in the for broiling and the is placed in the slide is slipped over the handles, all is to do is to the over the fire, or, if you have an open range, the A fork or knife need not go near the meat until it is on the dish. A great amount of the juice is saved.

old-fashioned gridirons it is absolutely necessary to stick a fork the meat to turn it, and although there are little grooves for the gravy to run what is saved in this way does not compare what is actually within the meat where the broiler is used. Professional cooks can turn a steak without running a fork the meat, but not one in a hundred common cooks can do it.

Mutton Chops. Sprinkle the chops with salt, pepper and flour. in the double broiler. Broil over or before the fire for Serve on a hot dish with butter, salt and for tomato sauce. The fire for chops should not be as hot as for Chops can be seasoned with wrapped in buttered paper and broiled ten minutes over a hot Beef Steak.

it cut thick. It will never be good, rich and juicy if only from one-fourth to one-half an inch thick. It ought to be at least three-quarters of an inch thick. Trim off any

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‘ suet that may be left on it, and dredge with salt, pepper and Cook in the double broiler, over or before clear coals, for ten minutes, if to be rare, twelve, if to be rather well done. Turn the meat Serve on a hot dish with butter and salt, or with mushroom sauce, maitre d' hdtel butter or tomato sauce.

Do not stick a knife or fork into the meat to try it.

is the way many people spoil it.

Pounding is another bad habit: much of the juice of the meat is lost.

When, as it sometimes happens, there is no convenience for broiling, heat the frying pan very hot, then sprinkle with salt, and lay in the steak. Turn frequently.

MISCELLANEOUS MODES. Braised Beef.

Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork.

Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry, add two onions, half a small carrot and half a small turnip, all cut Cook these until they begin to brown; then draw them to one side of the pan and put in the beef, which dredged Brown on all sides, and then add one of and a bouquet of cover, and cook slowly in the oven for four hours, basting up, and finish the gravy as for braised tongue. Or, add to the gravy half a can of tomatoes, and for ten Strain, pour around the beef, and serve.

Fricandeau of Veal. Have a piece of veal, weighing about eight pounds, cut from that part of the leg called the cushion. Wet the vegetable masher, and beat the veal smooth lard one

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MISS TAELOA’S NEW COOK BOOK. thickly.

Put eight slices of pork in the bottom of the braising-pan; place the veal on side up.

Add two small onions, half a small turnip, two of carrot, one clove and a bouquet of herbs— these to be at the of the not on top; and one of white stock or water. Cover, and place in a rather moderate oven. Cook three hours, basting every fifteen minutes. If cooked the will be dry and stringy, but if slowly, it be and juicy.

When done, lift carefully from the pan Melt four table-spoonfuls of glaze, and spread on the meat with a brush. Place in the open oven for five minutes. Add one cupful of hot water to the contents of the braising-pan. Skim off all the fat, and then add one heaping teaspoonful of com-starch, which has been mixed with a little cold water. Let it boil one minute; then strain, and return to the fire. Add two table-spoonfuls of glaze, and when this is melted, pour the sauce around the fricandeau, and serve. Potato balls, boiled for twelve minutes in stock, and then slightly browned in the oven, make a pretty garnish for this dish. served on a bed of finely-chopped spinach or mashed potatoes. Leg of Lamb a la Francaise. Put a leg of lamb, weighing about eight pounds, in as small a as it.

Put in a muslin bag one one small white turnip, a few green of sweet marjoram and summer savory, four cloves and twelve allspice. Tie the bag and place it in the kettle with the lamb; then pour on two quarts of boiling Let this come to a boil, and then skim Now add which has been mixed with one cupful of cold water, two table-spoonfuls of salt and a speck of cayenne. tight, and it will just simmer for meantime

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make a pint and a half of veal or mutton force-meat, which balls and fry brown.

six eggs hard.

At the end of four hours the all the fat off of the gravy and take out the bag of seasoning. Now kettle where the contents will boil for ten Put three table-spoonfuls of butter in the fryingpan, and when hot, in two of until a dai'k brown, but not burned, and the Taste to see if seasoned enough. the whites and yolks of the hard-boiled eggs chopped separately.

Pour the gravy over the lamb; then garnish with the chopped eggs, making a hill of the and capping it of the Sprinkle the remainder of the yolks over the lamb. meat balls in groups around the dish. Garnish with parsley, Braised Breast of Lamb. With a sharp knife, remove the bones from a of; then season it well with salt and pepper, and roll up and tie firmly with twine. Put two table-spoonfuls of butter in the braising-pan, and when melted, add one onion, one slice of carrot and one of turnip, all cut for minutes, and then put in the lamb, with a thick dredging of it will not cook for then add one of stock or boiling water, and place in the oven, where it will cook slowly, for one hour.

Baste often.

Take up the meat, skim all the fat off of the gravy, and then put it where it will boil rapidly for five Take the string from the Strain the gravy, and pour the Serve very hot.

Or serve with tomato or Bechamel sauce. The bones should be put in the pan with the meat, to improve the gravy. Beef Stew.

Two pounds of beef (the round, flank, or any cheap part;

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MISS J’AKLOA'S NEW COOK BOOK. if there is bone it it, two and a half pounds will be required), one onion, two slices of carrot, two of turnip, two three table-spoonfuls of flour, pepper, and a generous quart of water.

Cut all the fat from the meat, and put it in a stew-pan; fry gently for ten or In the t meantime cut the meat in small pieces, and salt and pepper, and then it two tablespoonfuls of flour. Cut the vegetables in very small pieces, and put in the pot fat.

Fry them stirring well, to prevent burning. Now put in the meat, and move it about in the pot until it begins to brown the quart of boiling water.; let it boil up once, skim, and set back, where it will just bubble, for two and a Add the potatoes, cut in thin slices, and one spoonful of flour, which mix smooth with half a cupful of cold water, pouring about one-third of the water on the at first, and adding the rest when to see if the stew is seasoned enough, and if it is not, add more salt and pepper. Let the stew come to a and cook ten minutes; then add dumplings. and boil rapidly ten minutes longer. or veal can be cooked in this manner.

When veal is used, fry out two of pork, as not be much fat on the meat. Lamb and mutton must have some of the fat put aside, as there is so much on these meats that they are otherwise very gross. Irish Stew.

About two pounds of the neck of mutton, four six of water and two table-spoonfuls of flour. Cut the mutton in handsome pieces. Put about half the fat in the stew-pan, the onions, and stir for eight or ten minutes over a hot fire; then put in the meat, which sprinkle with the

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U1 ten minutes, and add the water, Set for one it will simmer; then add the potatoes, peeled, and cut in quarters.

Simmer an hour and You can cook dumplings with this choose.

They are a great addition to all kinds of stews and ragouts. Toad in the Hole.

is an English dish, and a good one, despite the unpleasant name.

One pound of round steak, one of milk, one cupful of flour, one egg, and salt and pepper. Cut the steak into dice. Beat the egg very light; add milk to it, and then half a teaspoonful of salt. Pour upon the gradually, beating very light and smooth. Butter a two-quart dish, and in it put the meat.

Season well, and pour over it the batter.

Bake an hour in a moderate hot.

This dish can be made with mutton and lamb in of Scotch Remove the tough skin from about five pounds of the flank of beef.

A portion of the meat will be found thicker than the rest.

With a sharp knife, cut a thin layer from the thick part, and lay upon the thin. Mix together three tablespoonfuls of salt, one of sugar, half a teaspoonful one-eighth of a teaspoonful of clove and one teaspoonful of summer savory.

the and sprinkle wtih three table-spoonfuls of vinegar. Roll up, and tie with twine.

Put away in a cold for twelve it has stood this time, place in a stew-pan, ing water to cover, and simmer gently for three hours and a Mix four heaping table-spoonfuls of flour cupful of cold water, and stir into the to with salt and hour longer Phis dish is good hot or cold.

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POULTRY AND GAME.

To Clean and Truss Poultry, First singe, by holding the bird over a blazing paper.

It is best to do this over the open stove, when all the particles of burnt paper will fall into the fire. Next open the vent and draw out the internal organs, if this has not been done at the butcher’s.

Be careful not to break the gall bladder. quickly in one water. If there are large black pin-feathers, take out what you can with the point of a (it is impossible to get out all) Cut the oil bag from the tail. Be sure that you have taken out every part of the wind-pipe, the lights and crop. Turn the skin back, and cut the neck quite short.

Fill the crop with dressing, and put some in the body also.

With a short skewer, fasten the legs together at the joint where the feet were cut off. [Be careful, in cutting off the feet of game or poultry, to cut in the joint.

cut above, the ligaments that hold the flesh and bones together will be severed, and in cooking, the meat shrink, leaving a bare, unsightly bone. Besides, you will have nothing to hold the skewer, if the ligaments are cut off.] Run the skewer into the bone of the tail, and tie firmly with a long piece of twine.

Now take a longer skewer, and run

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through the two wings, fastening them firmly to the of the bird.

With another short skewer, fasten the neck on to the back-bone.

Place the bird on its breast, and draw the strings, with which the legs were tied, around the skewers in the wings and neck; pass them across the back three times, and tie very By following these directions, you will have the bird in good shape, and all the strings on the back, so that you will avoid breaking the handsome crust that always forms on properly basted and roasted poultry.

When cooked, first cut the strings, then draw out the skewers.

The fat that comes from the vent and the gizzard of chickens, should be tried out immediately and put for shortening and frying. That of geese, turkeys and ducks is of too strong a flavor to be nice in cookery. To clean the giblets:

Cut the gall-bag from the lobe of the liver, cutting a little of the liver with it, so as not to cut the bag.

the heart between the finger and thumb, to extract all the blood.

With a sharp knife, cut lightly around the gizzard, and draw off the outer coat, leaving the lining coat whole.

If you cannot do that (and it does require practice), cut in two, and after removing the filling, take out the lining.

When the poultry is to be boiled, and is stuffed, the vent must be sewed with mending cotton or soft twine. Unless the bird is full of dressing, this will not be necessary in Fowl and Pork.

Clean and truss, pin in the floured cloth and put in which one pound of rather lean boiling three hours.

The time of cooking depends upon the age of the fowl.

If they are not more than a year old an hour and a half will be enough, but if very old they may need three hours.

The quantity of pork given is for only a pair of fowl, and more must be used if a large number of

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birds be cooked. Serve with egg sauce. The liquor should be saved for soups. Boiled Fowl with Macaroni. sticks of macaroni in two inches long; throw them into one quart of boiling water, add a table-spoonful of salt and half a table-spoonful of pepper. for twelve minutes; then take up, and drain off all the water.

Season with one table-spoonful of butter and one teaspoonful of salt. After the fowl have been singed and cleaned, stuff with the macaroni. Truss them, and then pin in a floured cloth and plunge into enough boiling water to cover them.

Boil rapidly for; then set back where they will just simmer for from one and a half to two and a half hours. The of cooking depends upon the age birds.

with an egg or Bechamel The of macaroni given is for two boiled macaroni should be served with this dish. Boiled Turkey with Celery. half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a two of butter and two eggs. Stuff the turkey with this; sew up and truss.

Wring a square of white cotton cloth out of cold water, and dredge it thickly with flour. Pin the turkey in this, and plunge into boiling water. Let it for it Allow three hours for a turkey weighing nine pounds, and for additional pound. celery sauce.

The stuffing may be made the same as above, substitute for celery, and

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Boiled Turkey.

Clean and truss as for Rub it two spoonfuls of salt, and put to Simmer gently three hours, if it weighs nine or ten pounds, and is tender.

If old and tough it celery or egg sauce. Pour some of the over the turkey, and serve the rest in a gravy boat. Roast Turkey.

Proceed the same with a turkey as with a chicken, allowing one and three-quarters for a turkey weighing pounds, and ten minutes for every additional pound. Roast Turkey "with Chestnut Stuffing and Clean the turkey, and lard the fifty large chestnuts for a few minutes up, and rub dark Cover them with boiling water, and simmer for one hour; up, and mash fine.

Chop one pound of veal and half a pound of salt pork very fine. Add half of the chestnuts to this, and add, also, half a teaspoonful of pepper, two table-spoonfuls of salt and one cupful of stock or water. Stuff the turkey with this. Truss, and roast as already directed. Serve with a chestnut The remaining of the chestnuts are for Boned Turkey.

Get a turkey that has not been frozen ( freezing makes it tear easily).

See that every partis whole; one with a break in the skin will not do. Cut off the legs, in the joints, and the tips of the wings. Do not draw the it on its breast, and with a small, sharp boning cut in a straight line through to the bone, from the neck down to that part of the bird where there is but little flesh, where it is all

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skin and fat.

Begin at the neck, and run the knife between the flesh and the bones until you come to the wing. cut the ligaments that hold the bones together and the tendons that hold the flesh to the bones. With the thumb and fore-finger, press the flesh from the smooth bone. When you come to the joint, carefully separate the ligaments and remove the bone.

Do not try to take the bone from the next joint, as that is not in the way when carving, and it gives a more natural shape to the bird. Now begin at the wish-bone, and when that is free from the flesh, run the knife between the sides and the flesh, always using the fingers to the meat from the smooth bones, as, for instance, the breast-bone and lower part of the sides. Work around the legs the same as you did around the wings, always using great at the joints not to cut the skin. Drawing out the leg bones turns that part of the bird inside out.

Turn the over, and proceed in the same manner with the other side. When all is detached, carefully draw the skin from the breast-bone run the knife between the fat and bone at the rump, leaving the small bone in the extreme end, as it holds the skewers. Carefully remove the flesh from the skeleton, and it right side out again. Rub into it two table-spoonfub of salt and a little pepper, and fill with dressing. Sew up the back and neck and the vent.

Truss the as boned.

Take a strong piece of cotton cloth and pin the bird firmly in it, drawing very tight at the legs, as is ihe broadest place, and the shape will not be good unless this precaution be taken. Steam three hours, and then place on a buttered tin sheet, which put in a baking pan.

Baste (veil with butter, pepper, Roast one ten minutes, and twice with cold, remove the skewers and strings, and garnish with aspic i,ooked beets and To carve:

First cut off che wings, then about two thick slices from the neck, where

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POUT.TRY A"ND GAME. it will be quite fat, and then cut in thin slices. Serve jelly with each plate.

Filling for a turkey weighing eight pounds:

The flesh of one chicken weighing four pounds, one pound of clear veal, half a pound of clear salt pork, one small of cracker crumbs, two eggs, one cupful of broth, two and a half tablespoonfuls of salt, half a teaspoonful of pepper, one teaspoonful of summer savory, one of sweet majoram, one of thyme, half a spoonful of sage, and, if you like, one table-spoonful of capers, one of and two of onion juice.

Have the meat uncooked and free from any tough Chop very Add etc., mix thoroughly, and use.

If oysters are pound of the veal must be omitted. Where one cannot eat use chicken instead.

is recommended for its cheapness.

Why people choose boned turkey instead of a plain roast turkey or chicken, for the is not so good; but at the times and places where boned birds are used, it is a very appropriate dish. That is, at suppers, lunches and parties, the guests are standing, it is impracticable to provide anything that cannot be broken with a fork or spoon; therefore, the advantage of a boned turkey, chicken or is apparent.

One turkey weighing eight pounds before being boned, will serve thirty persons at a party, if there are, also, say oysters, rolls, coffee, ices, cake and cream. If the supper is elaborate the turkey will answer for one of the for a hundred or more persons.

If nothing more were gained in the boning of a bird, the knowledge of the anatomy and the help this will give in carving, pay to bone two or three advisable to bone at least two fowls before trying a turkey, for if you spoil them there is nothing lost, as they make a stew or soup.

Aspic jelly:

One and a half pints of clear stock—beef if for

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amber jelly, and chicken or veal if for white; half a box of gelatine, the white of one egg, half a cupful of cold water, two cloves, one large slice of onion, twelve pepper-corns, one stalk of celery, two hours in the cold water. put on ingredients, the white of the egg being beaten with one spoonful of the cold stock. Let come to a and it will just simmer for twenty Strain through a napkin, a mould or shallow dish, and put away to The jelly can be made with the bones of the turkey and chicken, by washing them, covering with cold water and boiling down to about three pints; by then straining and setting away to cool, and in the morning skimming off all the fat and turning the The bones may, instead, be Roast Goose.

Stuff the goose with a potato dressing made in the following manner:

Six potatoes, boiled, pared and mashed and one one pepper, one spoonful of sage, two table-spoonfuls of onion two of Truss, and dredge pepper and flour. Roast before the (if weighing eight pounds) one hour and a in the oven, one hour and a Make gravy the same as for turkey.

No butter is required for goose, it is so fat.

with apple Many people boil the goose half an hour before roasting, to take away the strong Why not have something else if you do not like the real flavor of the goose ? Roast Duck, Ducks, to be good, must be cooked rare:

for this reason it is best not Oo stuff. If, however, you do stuff them, use the goose dressing, and have it very hot. The better way is to cut an onion in two, and put into the body of the bird; then truss,

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and dredge with salt, pepper and if before the fire, forty minutes, and if in the oven, thirty minutes. The fire must be very hot if the duck be in the and if in the oven, this must be a quick one.

currant jelly and a sauce made the same as for turkey. Roast Chicken.

Clean the chicken, and stuff the breast and part body with dressing made as follows:

For a pair of chickens weighing between seven and eiglit pounds, take one quart of stale bread (being sure not to have any hard pieces), and break up in very fine crumbs.

Add a salt, a scant teaspoonful of pepper, a teaspoonful of chopped parsley, half a teaspoonful of powdered sage, one of summer savory and a scant half cupful of butter. Mix well together.

This gives a rich dressing separate rice when Now truss the chickens, and dredge well with salt. in the hand, and rub thickly the chicken; then dredge thickly with the side, on the meat rack, and put into a hot oven for a few moments, that the flour in the bottom of the pan may brown. it is browned, put in water enough to cover the pan. Baste every fifteen minutes with the gravy in the pan, and salt, pepper and flour. When one side is browned, turn, and brown the other. The last position the chicken should bake is on its back, that the breast may be nicely frothed and browned.

The is on the breast, and should be done with butter, and the breast should be dredged with flour. Putting the butter on the chicken at first, and then covering with flour, makes a paste, which keeps the juices in the chicken, and supplies a certain amount of rich basting that is absorbed the It really does not take as much butter to baste poultry or game in this manner as by the old method of putting it on with a

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MISS PAELOA’S NI^W COOK BOOK spoon after the bird began to cook. The water in the pan must often be renewed; and always be careful not to get in too much at a time.

It will take an hoTir and a to cook a pair of chickens, each weighing between three and a half and four pounds; anything larger, an hour and a A sure sign that they are done is the readiness of joints to separate from the body. If the chickens are roasted in the tin-kitchen, before the fire, it will take a quarter of an hour longer than in the oven. Gravy for chickens:

Wash the hearts, livers, gizzards and necks and put on to in down to one pint.

all up.

liver on a plate, ^nd mash fine with the back of the spoon; return it to the water in which it was Mix two of flour with half a cupful of cold water. Stir into the gravy, season well with salt and pepper, and set back where it simmer, for twenty minutes. Take up the chickens, and take the meat rack out of the pan. Then tip the pan to one side, to bring all the gravy together. Skim off the fat.

pan on top of the stove and turn into it one cupful of water. Let this boil up, in the meantime scraping everything from the sides and bottom of the pan. into the made gravy, and let it all boil together while you are removing the skewers and strings from the chickens. h. la Matelote.

Cut up an uncooked chicken. Rub in butter and and brown in an oven. Fry in four table-spoonfuls of chicken fat or butter, for about twenty minutes, a small carrot, onion and parsnip, all cut into dice. When the chicken is browned, put it in a stew-pan with the cooked vegetables and one quart of white stock. the fat in which the vegetables were fried, put two table-spoonfuls of flour, and cook until brown.

Stir this in with the Add the

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mashed fine, one table-spoonful of capers and salt and pepper to taste.

Cook very gently three-quarters of an hour; then add one-fourth of a pound of mushrooms, cut in small Cook fifteen minutes longer. a of boiled macaroni, mashed potatoes or rice. Chicken k la Reine. Clean, stuff and truss a pair of chickens, as for roasting. Dredge well with salt, pepper and flour. Cut a quarter of a pound of pork in put part on the bottom of a deep stew-pan with two slices of carrot and one large onion, cut fine.

Srir the fire until they begin to color; then put in the chickens, and lay the remainder of the pork over Place the stew-pan in a hot oven for twenty minutes; then add white to half cover the chicken (about two quarts), and a bouquet well with Cover the pan and return to the oven. Baste about every fifteen minutes, and after cooking one hour, turn over the chickens.

Cook, in all, two Serve with Hollandaise sauce or the the chickens were it being strained over them. Chicken ^ la Tartare. Singe the chicken, and split down the back. Wipe thoroughly a damp and thickly ’softened and thickly on both sides with fine, dry bread crumbs. Place in a baking pan, the inside down, and cook in a very hot oven thirty minutes, taking care not to bum.

Serve with Tartare Broiled Chicken.

Singe the chicken, and split down the back, if not already; and wipe with a damp Never it.

Take some soft butter in

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the right hand and rub over the bird, letting the greater part go on the breast and legs.

Put in the broiler, and broil over a moderate fire, having the breast turned to the at the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put a moderate oven for twelve minutes.

Place on a hot dish, season with salt, pepper and butter, and rule is for a chicken weighing about two and a half pounds. The chicken is improved by serving with rtiaitre d’ hdtel butter or Tartare sauce. Chicken Stew with Dumplings. One chicken or fowl, weighing about three pounds; one table- spoonful of butter, three of flour, one large onion, three slices of carrot, three of turnip, three pints of boiling water and salt and pepper. Cut the chicken in suitable for Wash, and put in a deep stew-pan, add the water, and set on to Put the carrot, turnip and onion, cut fine, in a sauce -pan, with the butter, and copk; then take up the in a strainer, place the strainer in the stew-pan with the chicken, and dip some of the water into it. Mash the vegetables with the back of a spoon, and rub as the strainer.

Now skim two spoonfuls of chicken fat from the water, and put in the pan in which the vegetables were When boiling hot, add the three table-spoonfuls of Stir over the fire until a dark brown; then stir it in with the chicken, and simmer until tender. Season well with pepper and salt.

The stew should only simmer all the it is cooking.

It must not boil hard. About two be needed to cook a year old chicken. Twelve minutes before serving draw the stew-pan forward, and put in the dumplings, and cook ten minutes. Take them up, and keep in the heater while you are dishing the chicken into

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rOULTEY AND GAME.

the centre of the Afterwards, the dumplings around the edge.

This is a very nice and economical dish, if pains be taken in preparing. One stewed chicken wll go farther than two roasted. Larded Grouse.

Clean and wash the grouse. Lard the and legs.

Run a small skewer into the legs and through the Tie firmly with twine.

Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour. Put into a quick If to be very rare, cook twenty; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minutes is preferred by ladies.

If the birds are cooked in a tin-kitchen, be for thirty or thirty-five minutes.

When done, place on a hot dish, on which has been spread bread grouse and The grouse may, instead, be served on a hot with the parsley garnish, and the sauce and crumbs served in separate dishes.

The first method is the better, however, as you get in the sauce all the gravy that comes from the birds.

Larded Partridges.

Partridges are cooked and served the same as grouse. Larded Quail.

The directions for cooking and are as those for grouse, only that quails cook in fifteen minutes. All dry-meated birds are cooked in this way.

The question is sometimes asked. Should ducks be larded? Larding is to give richness to a dry meat that does not have fat enough of its own; therefore, meats like goose, duck and mutton are improved by larding.

Broiled Quail.

Split the quail down the back. Wipe with a damp towel.

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MISS PiVliLOA’S NEW COOK BOOK. Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. on hot buttered toast, garnishing with parsley. Broiled Pigeons. Prepare, cook and serve the same as quail.

They should be young for broiling, squabs being the best. Broiled Small Birds. All small birds can be broiled according to the directions for quail, remembering that for extremely small ones it takes a very bright fire. As the birds only browned, the time required is very brief. Small Birds, Roasted. Clean, by washing water after been drawn.

Cut of salt pork very thin, and small skewers, fasten a around each bird. Run a long skewer through the necks of six or eight, and rest it on a shallow baking-pan. all the birds are arranged, put into a hot oven for minutes, or before a hot fire for a quarter of an hour. Serve on Potted Pigeons.

Clean and wash one dozen pigeons. Stand them on their necks in a deep earthen or porcelain pot, and turn on them a pint of vinegar. Cut three large onions in twelve and place a piece on each pigeon. Cover the pot, and let it stand all night. In the morning out the pigeons, and throw away the onions and vinegar. Fry, in a deep stewpan, six slices of fat pork, and when browmed, take them up, and in the fat put six sliced On these put the pigeons, having first trussed them, and dredge well with Cover, and cook for forty-

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rOULTRY AND GiUHE. occasionally; two of boiling water, and simmer two hours.

Mix four heaping table-spoonfuls of flour with a cupful of cold water, and in the to see is enough seasoning, and if there is not, add more. Cook half an a of or riced More or less onion can be used; and, if you like it so, spice the gravy slightly. in Wash and truss one dozen pigeons.

Put them in a kettle with four pounds of the shank of veal, six cloves, twentyfive pepper-corns, an onion that has been fried in one spoonful of butter, one stalk of celery, a bouquet of sweet herbs and four and a half quarts of water. the veal shank broken in small j^ieces. As soon as the contents of the kettle come to a boil, skim carefully, and set for three where they will just simmer. After they have been cooking one add two of the pigeons are done, take them up, being careful not to break them, and remove the strings.

Draw the forward, where it will boil rapidly, and keep there for forty minutes; then strain the liquor through a napkin, and taste to see if seasoned enough.

The water should have boiled down to two and a half quarts. Have two moulds that will each hold six Put a thin layer of the jelly in these, and set on ice to harden.

hard, arrange the pigeons in them, and the must be but Place iq the ice chest for six or, better still, twelve There should be only one layer of the pigeons in the mould. To serve: Dip the mould in a basin of warm water for one minute, and turn on a cold dish. Garnish with pickled beets and parsley.

A Tartare sauce can be served with If squabs are used, two hours will cook All

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birds, as well as partridge, grouse, etc., can be prepared in the same manner.

Remember that the birds must be cooked tender, and that the liquor must be so reduced it become jellied.

Roast Rabbit.

First make a stuffing of a pound of veal and a quarter of a pound of pork, simmered two hours in water to cover; crackers, rolled fine; a table-spoonful of a teaspoonful of pepper, a teaspoonful of summer savory, a table-spoonful of butter and one and a quarter cupfuls of the broth in which the veal and pork were cooked. the meat fine, add the other ingredients, and put on the to Cut olf the rabbit’s head, open the vent, and draw.

Wash clean, and season Stuff while the dressing is hot, and sew up the opening. Put the rabbit on its knees, and skewer in that position. Rub thickly with flour, and put in the baking pan, the bottom of which should be covered with hot half an hour in a quick oven, basting frequently. a border of mashed potatoes, and pour the gravy over the rabbit.

Curry of Rabbit.

Cut the rabbit in Wash, and the same as chicken curry. Saddle of Venison.

Carefully scrape off the hair, and wipe with a damp towel. Season well with salt and pepper, and roll up and skewer toRub thickly with thickly with flour.

Roast for an hour before a clear fire or in a hot oven, basting frequently. half done, choose, baste with a few spoonfuls of claret. Or, you can have one

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POULTRY AND GAIME. ]f>7 row of larding on each side of the back-bone. This gives a particularly nice flavor. To make the gravy:

Pour off all the fat from the pan, and put in the pan a from the sides and bottom, and set back where it hot.

In a small frying-pan put one of butter, a small slice of onion, six pepper-corns and four whole until the onion is browned, and a generous teaspoonful of flour. Stir until this is browned gradually, add the gravy in the pan. Boil one minute.' Strain, and add half a teaspoonful of lemon juice and spoonfuls of currant venison and very hot.

The time given is for a saddle weighing between ten and twelve pounds. All the dishes and for serving must be hot.

Venison is in almost manner as beef, always remembering that it must be rare and hot.

Roast Leg of Venison. Draw the dry skin from the meat, and wipe with a damp towel.

Make a paste with one quart of flour and a generous pint of cold water. Cover the venison with before a hot fire, if to be roasted in the tin or else in a very hot oven. As the paste browns, baste it frequently with the gravy in the pan. When it has been one hour and a half, take and dredge thickly with Cook one hour frequently with butter, salt and the the same as for a saddle of venison, or with game The time given is for a leg weighing about fifteen pounds.

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ENTREES.

Fillet of Beef, Larded. The true fillet is the tenderloin, althou.’h sometimes one see a rib boned and rolled, a A short fillet, weighing from two and a half to three pounds (the average weight from a very large rump), will suffice for ten persons at a dinner where this is sensed as one course; and if a larger quantity is wanted a great saving still be made if two short fillets are used. They cost about two dollars, while a large one, weighing the same amount, would cost five dollars. Fillet of beef is one of the simplest, safest and most satisfactory a lady can prepare for either her own family or guests. After a single trial she think no more of it than of broiling a beef steak. remove from the fillet, with a sharp knife, every shred of muscle, ligament and thin, tough If it is not of a good round shape, skewer it into shape. Draw a line through the centre, and lard with two rows of meet at this line. Dredge well with salt, pepper and and put, without water, in a small pan.

in a hot oven for thirty minutes. Let it be in the lower of the oven the first ten minutes, then place on the upper grate. Serve with mushroom, Hollandaise or tomato sauce, or with potato balls.

If with sauce, this should be poured around the The time given cooks a fillet of any the being such that it will take half an hour for either two or six

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lO'J Save the fat trimmed from the fillet for frying, and the lean part for soup stock. Fillet of Beef a la Hollandaise. Trim and cut the short fillet slices about half an inch lay in a pan six table-spoonfuls of just warm enough to be oily.

Squeeze the juice of a quarter of a lemon over them. Let them stand one hour; then dip lightly in flour, place in broiler, and cook for six minutes over a very bright a mound of mashed potatoes in the centre of a hot dish, and rest the slices against this. Pour a Hollandaise sauce around. Garnish with parsley. Fillet of Beef a P Allemand. Trim the fillet and skewer it into a good shape. well with pepper and Have one egg and half a teaspoonful of sugar well beaten together; roll the fillet in this and in bread crumbs.

in the oven for Serve with Allemand sauce poured around it.

Fillet of Beef in Jelly. Trim a short fillet, and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cupful of veal, prepared as for of three cut rings.

Sew up the openings, and bind the into good shape w:th broad bands of cotton Put in a stewpan two slices of ham and two of pork, and place the fillet on them; then put in two calfs feet, two stalks of celery and two quarts of clear gently two hours and a Take up the fillet, and Strain the stock, and set aWay to harden. When hard, scrape of eve’particle of fat, and put on the fire in a clean sauce-pan, with half a slice of onion and the whites of two eggs, beaten with

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four table-spoonfuls of cold water. When this boils, season well with salt, and set back where it will just simmer for half; then strain through a napkin. Pour a little ot the two-quart charlotte russe mould (half an inch deep), and set on the ice to harden. As soon as it is hard, decorate the egg rings.

Add about to set the add to the eggs, and when this is also hard, trim the ends of the and draw out the thread.

in the of the mould, and cover the floats, a slight weight on it.

Set in the ice chest to harden. When ready to serve, place the in a pan of warm water for minute, and out the gently upon a a circle of egg rings, each of which has a stoned olive Put here and a sprig of Alamode Beef. Six pounds of the upper part, or of the vein, of the round of beef, half a pound of fat salt pork, three table-spoonfuls of butter, two onions, half a turnip, two spoonfuls of vinegar, one of lemon juice, one heaping spoonful of salt, half a teaspoonful of pepper, two cloves, six allspice, a small piece of stick cinnamon, a bouquet of sweet two of boiling water and four tableof Cut the pork in strips—as as the meat is thick, and, with a large larding needle (which comes for this purpose), draw these the If you do not have the large needle, make the holes the boning knife or the carving steel, and press the pork through with the fingers. Put the butter in a six-quart stew-pan, and it melts, add the vegetables, cut fine. Let them cook five minutes, stirring all the while. Put in the

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has been well dredged with the flour; brown on^one and then turn, and brown the other. Add one quart the herbs, vinegar, salt and pepper. tightly, and simmer gently four hours. Add the lemon Taste the gravy, and, if necessary, add more Let it cook twenty minutes longer. the meat, and draw the stew-pan forward, where it will boil rapidly, for ten or fifteen first skimmed off all the fat.

the gravy on the beef, and serve. This dish may be garnished with potato balls or button onions. Macaronied Beef. Six pounds of beef from the upper part of the round or the vein, a quarter of a pound of macaroni (twelve sticks), half a cupful of butter, four large onions, one quart of peeled and sliced tomatoes, or a quart can of the vegetable; two heaping of and two holes in the the larding needle or the steel, and the Season with salt and pepper. Put the butter and the onions, peeled and cut fine, in a six-quart stewpan, and stir over the until a golden brown; then put in the meat, first drawing the onions aside.

flour, and spread the top of the meat with the fried onions.

Put in the and one and slowly for three hours; and cook one up the and the it.

hot.

The may be omitted if one pint more of water and an extra of are macaroni with this dish. Cannelon of Beef. One thin slice of the upper j)art of the round of beef. Cut

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off all the so trim as to the a regular Put the trimmings in the chopping tray, with a quarter of a pound of boiled salt pork and one pound of lean cooked ham.

Chop very fine; then add a speck of cayenne, one teaspoonful of mixed mustard, one of onion juice, one table-spoonful of lemon juice and the beef with salt and pepper. Spread the mixture over roll up.

Tie with twine, being careful not to draw too tightly. Have six slices of fat pork in the braising pan.

Cut two onions, two slices of carrot, and two of turnip and stir for two minutes over the fire. Roll the cannelon in a plate of flour, and put it in the braising pan with the and vegetables. Brown slightly on all sides one quart of boiling water, and place in the basting every it cooking two hours, add half a cupful of canned tomatoes or two ones.

to see if the is seasoned; if it is not, add seasoning. The constant dredging with flour will thicken the gravy sufficiently.

Slide the cake turner under the beef, and lift carefully on to a hot Cut the string in three or four places with a sharp knife, and gently draw it away from the off all the fat.

Strain the gravy through a fine sieve on to the meat. Garnish with a border of toast or riced Cut in slices with a sharp knife. Cannelon of Beef, No. Two pounds of beef, the of of one of barely one-fourth of a teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of melted butter, one raw egg and half a teaspoonful of onion juice. Chop meat, and lemon rind very fine. Add ingredients, and mix a in

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diameter and six in length.

in buttered paper, and bake thirty minutes, basting with butter and cooked, place on a hot dish, gently unroll from the paper, and Flemish sauce poured over it.

You may serve tomato or mushroom sauce if you prefer either. Beef Roulette.

Have two pounds of the upper part of the round, cut very Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne and three table-spoonfuls or Spread upon the beef, which roll up firmly and tie with twine, careful not to draw too tightly, for that would cut the meat as soon as it began to cook. Cover the roll with flour, and fry brown in four table-spoonfuls of ham or pork fat.

Put it in as small a sauce-pan as will hold it.

fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow; then add two table-spoonfuls ot three minutes longer. Pour upon this one pint and a half of once, and pour the roulette; then add two cloves, one-fourth of a teaspoonful and one heaping teaspoon ful of salt. and set where it will simmer for the first hour and a half, turn the roulette hot, with the gravy strained over it.

It is also nice to serve cold for lunch or supper.

Ham force-meat balls and make a pretty garnish. Beef Olives.

One and a half pounds of beef, cut very thin.

Trim off, the edges and fat; cut in strips wide and four long; season well with salt and pepper. Chop fine the trimmings and the fat.

Add of one of sage and savory.

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teaspoonful of pepper and two teaspoonfuls of Mix very thoroughly and spread on the strips of beef. Roll them up, and tie with twine. When all are done, roll in flour. Fry brown a quarter of a pound of it out of the pan, and put the in.

Fry and put in a tightly covered. In the fat remaining in the pan # put one of and and; then pour in, gradually, nearly a pint and a half of boiling for two or three minutes, season to taste with salt and pepper, and pour over the olives. sauce-pan, and let simmer two at the end of and cut the strings with a sharp the in a row on a dish, and pour the gravy over them. Veal Olives.

These are made in the same manner, except that a dressing, like chicken dressing, is made for them. For one and a half pounds of veal take three crackers, half a table-spoonful of butter, half a teaspoonful of savory, teaspoonful of sage, a teaspoonful of salt, a very little pepper and an eighth of a cupful of water. Spread the strips with this, and proceed as for beef olives. Fricandelles of Veal. Two pounds of clear veal, half a cupful of finely-chopped ham, one of one of crumbs, the juice of half a lemon, one table-spoonful of half a teaspoonful of pepper, one cupful of butter, a pint and a half of stock, three table-spoonfuls of flour. Chop the veal Cook the bread crumbs and milk until a smooth paste, being careful not to Add to the chopped veal and ham, and when well mixed, add the seasoning and four table-

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Jlri> XXUlliliO.

lt>0 spoonfuls of the butter. Mix thoroughly, and form into balls about the size of an egg. Have the yolks of three eggs beaten, and use to the Fry a brown, in the remainder of the butter, being very careful not to bum.

Stir the three table-spoonfuls of flour into the butter that remains the balls are dark brown, and then stir the it.

Boil for two minutes.

to see if seasoned enough \ the balls, and cook very slowly for one hour.

Serve with a garnish of toast and lemon. Fricandelles can be made with chicken, mutton, lamb and beef, the only change in the above directions being to omit the ham.

Braised Tongue.

Wash a fresh beef tongue, and, with a trussing needle, mn a strong twine through the roots and end of it, drawing tightly to the end meet the roots; then tie firmly.

Cover with boiling water, and boil gently for two hours take up and drain.

Put six table-spoonfuls of butter in the braising pan, and when hot, put in half a small carrot, half a small turnip and two onions, all cut minutes, stirring all the time, and then draw to one the tongue in flour, and put in the pan. As soon as browned on one side, turn, and brown the other. of the water in which it was boiled, a bouquet one clove, a small piece of cinnamon and Cover, and cook two hours in a slow oven, basting often with the gravy in the pan, and it has been cooking an hour and a half, add the juice of half a lemon to the gravy.

When done, take up.

Melt two tablespoonfuls of glaze, and pour over the tongue. heater until the gravy is made Mix one of corn-starch with a little cold water, and

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gravy, of which there should be one pint. Boil one minute; strain, and pour around the parsley, and serve.

Fillets of Tongne.

Cut cold boiled tongue in pieces about four inches two wide and half an inch thick.

Dip in melted butter and in flour.

For eight fillets put two table-spoonfuls of butter in the frying-pan, and when hot, put in the tongue. Brown on both sides, being careful not to burn. Take up, and put one more spoonful of butter in the pan, and then one of until dark brown; then add one cupful of stock, half a teaspoonful of parsley and one tablespoonful of lemon juice, or one tea-spoonful of vinegar. Let this boil up once, and then pour it around the tongue, which has been dished on thin strips of toast. parsley, and serve.

For a change, a pickles, or of capers, can be stirred the the moment.

Bscaloped Tongue.

Chop some cold tongue—not too fine, and have for each pint one table-spoonful of onion one of chopped parsley, one heaping of one teaspoonful of capers, one cupful of bread crumbs, cupful of stock and three table-spoonfuls of butter. Butter the dish, and cover the bottom with breadcrumbs. Put in the tongue, which has been mixed the pepper and capers, and add the in which has been mixed the onion juice. Put part of the butter on the with the remainder of the bread and bits of butter here and there. Bake twenty minutes, and serve hot. Tongue in Jelly.

Boil and skin either a fresh or salt tongue.

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trim off the roots.

Have one and a fourth of aspic jelly in the liquid state. Cover the bottom of a two-quart mould about an inch deep with let it a fancy vegetable cutter, cut out leaves from cooked beets, and garnish the bottom mould with pour in three table-spoonfuls of jelly, to set the vegetables.

When this is hard, add jelly enough to cover the vegetables, and let the whole get very hard. put and about half a cupful of jelly, which should be allowed to harden, and so keep the meat in place when the remainder is added.

Pour in the remainder of the jelly and set away to To serve: Dip the mould for a few moments in a pan of warm water, and then gently turn on to a dish. Garnish with pickles and Pickled beet is especially Lambs’ Tongues in Jelly. Lambs’ tongues are prepared as beef tongues.

Three of four moulds, each holding a little less than a will make enough for a small company, one tongue being put in each mould.

The tongues can all be put on the same dish, or on two, if the table is long.

Lambs’ Tongues, Stewed. » Six tongues, three heaping table-spoonfuls of butter, one large onion, two slices of carrot, three slices of white turnip, three table-spoonfuls of flour, one of salt, a little pepper, one quart of stock or water and a bouquet of sweet herbs. the tongues one hour and a in clear water up, cover with cold water, and draw off the skins.

turnip and in the stew-pan, and cook slowly for fifteen minutes; then add the flour, and cook until brown, stirring all the while. the and it boils up, add the tongue,

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Simmer gently for two hours. carrots, turnips and potatoes into cubes. Boil the potatoes in salted water ten minutes, and the carrots and turnips one hour.

tongues in the centre of a hot dish. Arrange the vegetables around them, strain the gravy, and pour over all.

with parsley, and serve. Stewed Ox Tails.

Two ox tails, three table-spoonfuls of butter, two of one large onion, half a small carrot, three slices of turnip, two stalks of celery, two cloves, a pint and a half of stock or water, salt and pepper to Divide the tails in pieces about four inches long. Cut the in small pieces.

Let the butter get hot in the stew-pan vegetables, and when they begin to brown, add the for two minutes.

Put in the tails, and add the seasoning and gently three Serve on a hot with gravy strained over them. Ox Tails a la Tartars. Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, one quart of stock, a bouquet of sweet Cut the tails in four-inch pieces, and put them on to boil with the stock and sweet Let them simmer two hours. up, drain and dip in the beaten eggs and in bread crumbs. Fry in boiling fat till a golden brown.

Have Tartare sauce spread on the centre of a cold dish, and arrange the ox tails on parsley, and serve. Haricot of Ox Tails. Three ox tails, two oarrots, two onions, two small turnips, three potatoes, three table-spoonfuls of butter, two of flour, three pints of water and salt and pepper to taste. Cut the tails in pieces about four inches Cut the

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very fine, and the carrots, turnips and potatoes cubes.

Put the butter, meat and onion in the stew-pan and fry, stirring all the time, until the onions are a golden brown; stir two minntes Add the water, and when it comes to a boil, skim carefully. it will simmer.

it has been cooking one add the carrots and turnips. Cook another hour, and then add the salt, pepper and potatoes. Simmer twenty minutes Heap the vegetables centre of a hot and arrange the tails around them. Pour the gravy over all, Ragout of Mutton.

Three pounds of any of -the cheap parts of mutton, six of of button onions, or one of the common; one large white turnip, cut into cubes; pepper, one quart of water and a bouquet of Cut in Put each of butter and in the stew-pan, and when hot and smooth, add until a rich brown, and then add water, and set where Put three table-spoonfuls of butter in a frying-pan, and when hot, put in the turnips and onions with a teaspoonful of flour.

Stir all the until a golden brown; and put with the for an hour and a toasted macaroni or mashed potatoes. Small cubes of potato can be added half an hour before dishing. Ragout of Veal.

Prepare as using one more of butter, and cooking an hour longer. Chicken Pie.

One fowl weighing between four and five pounds, half the

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rule for chopped paste (see chopped paste), three pints o' of one spoonful of salt (these last two quantities may be increased if you like), three table-spoonfuls of flour, three of two eggs, one table -spoonful of onion juice and a bouquet of sweet herbs.

Clean the fowl, and cut in pieces as for serving.

Put it in a stew-pan with the hot water, salt, pepper and herbs.

to a boil, skim, and it will simmer one hour and a the chicken and place in a deep earthern pie Draw the stew-pan forward it for Skim off the fat and take out the bouquet. Put the in a frying-pan, and when hot, add the Stir until smooth, but not brown, and in the water in which the was boiled.

Cook ten the eggs with one spoonful of cold water, and gradually add the gravy to them. the pie Lift the chicken with a spoon, that the gravy may fall to the bottom. When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an the pie this, having the edges turned into the Roll the remainder of the paste the same as before, and with a thimble, or something as cut out little pieces all over the cover.

Put perforated paste over the first cover, turning out the edges and rolling Bake one hour in a moderate oven. Pasties of Game and Poultry. Make three pints of force-meat. (See force-meat for game. ) Cut all the solid meat from Lard each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a until the is yellow; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the

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grouse, and put three table-spoonfuls of flour with the remaining in the pan. Stir until brown; add one quart ofstock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves.

Simmer twenty minutes, and Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat.

Put in a layer of the grouse, and well with the gravy, which must be highly seasoned with and pepper; then put in the yolks of six and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used.

Make a paste as for chicken pie.

with this, and bake one hour and a 'half. Serve either hot or Any kind of meat pasties can be made in the same manner.

With a veal pastie put in a few slices of cooked ham. Cold Game Pie.

of (See foi game.) Cut all the meat from two partridges or and put the bones on to boil with three quarts of water and three pounds of a shank of veal. Fry four large slices of fat salt pork, and as soon as brown, take up, and into the fat put one onion, cut in slices. this begins to turn yellow, take up, and put the meat of the birds in the pan.

well with salt, pepper and flour, and stir for four; then take up, and put away to Make a as for pies.

Butter the pie mould very thoroughly, and Spread upon the paste—both upon the sides and bottom of the mould— a thin layer of fat salt pork, then a layer of force-meat, one of grouse, again one of force-meat, and so on the pie is filled.

Leave a space of about half an inch at the edge of the mould, and heap the filling in the a well-seasoned the re-

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mainder of the paste into the shape of the top of the mould. Wet the paste at the edge of the mould with beaten egg; tlien put on the top, and press the top and toCut a small piece of paste from the centre top crust, add a little more paste to it, and roll a than the opening, which it is to cover.

Cut the edges the jagging iron, and, with the other end of the iron, stamp leaves or flowers.

Place on the top of the pie.

in a slow oven three hours and a half. the pie is baking the sauce can be prepared. the bones and veal have been cooking two hours, add two cloves, a bouquet of sweet herbs and the fried onions. Cook one hour longer; then salt and pepper well, and strain. The water should be reduced in boiling to one the pie is baked, take the centre piece from the slightly press the tunnel into the opening.

Pour slowly one pint of the hot gravy through this.

Put back the cover, and set away to cooL The remainder of the gravy must be turned into a and put in a to the pie is in the oven, or steamer, for about; then draw out the wires and open it.

Slip the pie on to a cold dish, and garnish with the jellied gravy and parsley.

This is nice for suppers or lunches. All kinds of game and meat can be prepared in the same manner. Patd de Foies Gras.

Make a paste with one quart of flour, as for pies, and put away in a cool place. Put four fat goose livers in a pint of sweet milk for two or to whiten them.

Chop very fine two pounds of fresh pork, cut from the (it must not be too fat), and one pound of clear veal. Put one and a half cupfuls of milk on to blade of mace, an onion, two cloves, a small piece of nutmeg and a bouquet of sweet all these for ten j

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then strain the milk upon four table-spoonfuls of butter and two of flour, which Add to the chopped pork and veal and one of the livers, chopped; stir over the fire for ten minutes, being careful not to brown. Season well with pepper and salt, add four well-beaten eggs, and stir half a minute longsr; then put away to Cut half a pound of salt pork in slices as thin as shavings. a French pie mould, holding about three quarts. Form threefourths of the paste into a ball. Sprinkle the board with flour, and roll the paste out until about one-fourth of an inch thi ?k. it up by the four corners and place it in the Be very careful not to break it.

the hand, the paste on the sides and bottom. The crust must come to the top of the mould.

Put a layer of the pork shavings on the sides and bottom, then a thick layer of the force-meat. Split the livers, and put half of them in; over them one table-spoonful of onion juice, salt, pepper, and, if you like, a table-spoonful of capers. Another layer of force-meat, again the liver and seasoning, and then the On last layer put salt pork shavings. the remaining roll three table-spoonfuls of washed butter, and roll the paste, as nearly as possible, into the shape top of the pie Cut a small piece from the The filling of the pie should have been heaped a little toward the leaving a space of about one inch and a at the edges.

Brush with beaten egg the paste that is in this space. Put on the top crust, and, with the fore-finger and thumb, press the two crusts together.

Roll the piece of paste cut from the of the cover a little and cover the opening with it.

From some puff-paste trimmings, cut out leaves, and decorate the cover with them.

Place in a moderate oven, and bake slowly two hours.

Have a pint and a half of hot veal stock (which will become jellied when cold) well seasoned with pepper, salt, whole spice and the p'dte is taken

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centre of the cover.

Insert a tunnel in the opening and pour the hot stock through it.

Replace the set When the pate\% to be served, place it in the oven for about five minutes, that it may slip from the mould Draw out the wires which fasten the sides of the mould, and slide the pate upon the the dish with parsley and small strips of cucumber pickles. Truffles and mushrooms can be cut up and put in the pate in layers, the same as the liver and at the same time. The Strasburg fat livers {foies gras) come in little stone pots, and cost from a dollar to two dollars per pot. Chartreuse of Chicken.

Make the force-meat as for quenelles of chicken. two large chickens in white stock for half an hour. and let cool.

Have a pickled Cut thin slices from the breast of the chickens, and cut these in Cut the tongue in in in squares the same size as the Butter a four-quart mould, and arrange the chicken and tongue handsomely on the bottom and sides, being careful to have the pieces fit closely together.

Have note paper cut to fit the bottom and it well, and cover about an inch deep with the Take up the bottom piece by the four corners and fit it into the mould, the meat side down. Pour a little hot water into any kind of a flat-bottomed tin basin, and put this in the mould and move it over the papers, to melt the lift out the the papers on the side in the same way as on the bottom and melt the butter by rolling a bottle of hot water over them. Remove these papers, and set in a cold place until the filling is ready. Cut from the tenderest part of the chicken enough meat to make two quarts.

Cut four large, or six small, mushrooms and

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lour irumesm strips, rut nan a cupiui oi uuuer, uau a laryc onion, four cloves, a blade of mace, a slice of carrot, one of turnip and a stalk of celery in a sauce-pan, and cook minutes, stirring all the while five table-spoonfuls Stir until it begins to brown, when add one of the stock in which the chickens were cooked, a bouquet of sweet herbs, and salt and pepper. twenty min; strain, and add to the to the and simmer twenty minutes and to When cold, put a layer of the chicken in light layer of the truffles and mushrooms. Continue this until the form is nearly full, and then cover with the remainder of the force-meat.

Spread buttered paper upon put in a cool place until cooking time, when steam two Turn carefully upon the dish. Brush over with spoonfuls of melted glaze. Pour one pint of supreme sauce it, and serve.

The force-meat must be spread evenly on the paper and smoothed with a knife that has been dipped in hot All kinds of meat chartreuses can be made in this manner. Chartreuse of Vegetables and Game. Six carrots, six turnips, two of cabbage, two onions, two quarts of stock, three grouse, one of brown of glaze, two cloves, a bouquet herbs, one pound of mixed salt pork and one cupful of butter. Scrape and wash the carrots, and peel and wash the turnips. Boil for twenty minutes in water, and add of stock and a teaspoonful of sugar. Simmer gently one Take up, drain, and Cut the cabbage in four parts.

Wash, and boil twenty minutes in salted water.

Drain in the colander, and return to the with a pint of the and tied in a of muslin; a quarter of a of butter and the pork and

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will just simmer for two hours and a When cooked, put the and pork on a to the the first taking out the spice and Press all the juice from the cabbage and chop very and put away to cool. Butter a plain mould holding about four quarts. Butter note cut to fit the sides and bottom, and line the mould it.

Cut the cold turnips and carrots in thick slices, and then in pieces all the same size and shape, but of any design you wish. Line the sides and bottom of the mould particular to the the yellow and white arranged in either or rows.

With the chopped cabbage put of the bro\vn sauce and two spoonfuls of the glaze.

over the for six Spread a thick layer ol this on the vegetables, careful not to displace them. Cut six and pepper, and pack closely in the remaining half pint of brown sauce. Cover with the remainder of the Two hours before serving time, place in a steamer and cook. While the chartreuse is steaming, the Put two in a stew-pan, and when hot, add two Stir until a dark brown; the the was and of in the turnips and carrots were cooked to make a quart. Stir until it boils; add two spoonfuls of glaze, and it just simmer Skim off the fat, and strain. When the chartreuse is done, take up and turn gently upon the Lift the two of the on the chartreuse and the remainder around it.

The chartreuse can be made with any kind of game or meat.

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One four and a half or boiled tender; half a box of gelatine, one cupful of broth in which the chicken was boiled, one cupful of cream, salt, pepper, fourteen ounces of macaroni.

Just cover the fowl with boiling water, and simmer very tender, the time depending upon the age, but being from one to two hours if the bird is not more a year old.

Take off skin and fat, and in Soak the gelatine two hours in half a cupful of cold water, and it in the cupful of boiling broth; add cream, and season highly. Have the chicken well seasoned, Put the macaroni in a flat pan water to cover, and boil rapidly for off the water, and the macaroni on a board, having in a bunch.

Cut in three-fourths of an inch long. Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the closely the bottom and done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour. either cold or hot.

Great care must be taken in dishing.

the platter over the mould and turn platter and mould simultaneously.

Let the dish rest a minute, and then gently remove A long time is needed to line the mould with the macaroni, but is such a handsome, savory dish as to pay to have it occasionally. prefer, you can use all broth, and omic the cream. Galatine of Turkey.

Bone the turkey, and push the wings and legs inside ofthe body.

Make three pints of ham force-meat. Cut a boiled tongue in the turkey

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layer of the force-meat on this, and then a of tongue.

Continue this all the tongue and force-meat are used.

Roll the bird into a round form, and sew up with mending cotton.

Wrap in a strong of cotton which must be either pinned or sewed to keep it in position.

Put in a porcelain kettle the bones of the turkey, two calfs feet, four pounds of the knuckle of veal, an onion, two slices of turnip, two of carrot, twenty pepper-corns, four cloves, two stalks of celery, one table-spoonful of salt and three quarts of When this comes to a boil, skim, and put the turkey in.

it will just simmer for Take up and remove the wrapping, put on a clean of that has been wet in cold water, and place in a Put three bricks in a flat baking pan, and place on top of the Set away in a cool place over night. In the morning take 'off the weights and cloth. Place on a dish, the smooth side up.

Melt four table-spoonfuls of glaze, and brush the turkey with it.

Garnish with the jelly, and Or, the galatine can be cut in slices and arranged on a number of dishes, if for a large party. In that case, place a little jelly in the centre of each slice, and garnish the border with jelly and parsley.

The time and materials given are for a turkey weighing about nine pounds. Any kind of fowl or bird can be prepared in the same manner. To make the jelly: Draw forward the kettle in which the turkey was cooked, and the contents Strain, and put away to harden.

In the morning scrape off all the fat and sediment. Put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with Let this come to a boil, and set back where it will just simmer for Strain through a napkin, and to

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^jaiatine oi v eai.

Bone a breast of veal. Season well with salt and pepper. Treat as turkey, using, however, two pounds of boiled ham instead of the tongue. Cook four hours.

Chicken in Jelly.

For each pound of chicken, a pint of water. Clean the chicken, and put to to a carefully; and simmer gently until the meat is very tender— about an hour and a Take out the chicken, skin, and take all the flesh from the bones. Put the bones again in the liquor, and boil until the water is reduced one half. and to Next morning skim off all the fat.

Turn the jelly into a clean sauce-pan, carefully removing all the sediment; and to each quart of jelly add one-fourth of a package of gelatine (which has been soaked an hour in half a cupful of cold water), an onion, a stalk of celery, twelve pepper-coms, a small piece of mace, four cloves, the white and shell of one egg and to Let it boil up it simmer twenty Strain the a napkin.

In a three-pint mould put a layer of jelly about three-fourths of an inch deep. Set in ice water to harden. Have the chicken cut in long, thiir strips, and well seasoned with salt and pepper; and when the jelly in the mould is hard, lay in the chicken, lightly, and cover with the jelly, which should be cool, but not Put away to ready to serve, dip the mould in warm water and then turn into the centre of a flat Garnish with parsley, and, if you choose, with Tartars or mayonnaise sauce. Chicken Chaud Proid. Skin two chickens, and cut in small pieces as for serving.

Wash, and i>ut them in a stew-paia with enough

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mace, a bouquet of sweet herbs and half a table-spoonful of Let this come to a boil; then skim and set back where it will simmer for one hour. Take up the chicken, and set the stew-pan where the stock will boil rapidly. Put three table-spoonfuls of butter in the frying-pan, and when it melts, in two of flour, and cook smooth, but not brown. of which there must be not more than a pint; add fuls of glaze, and boil up once.

to see if seasoned if it is not, add more Now add half a cupful of cream, and let boil up once the chicken in a deep dish. Pour this sauce on set to At serving time, have of boiled sweet in butter till a golden brown, handsomely arranged on a warm dish. On them the chicken, which must be very cold. On of the meat put a small teaspoonful of Tartare Heap the potatoes around the edge of the To Remove a Fillet from a Fowl or Bird. Draw the skin off of the breast, and then run a sharp knife between the flesh and the ribs and breast-bone. You will in this way separate the two fillets from the body of the The legs and wings of the largest birds and can be boned, and force-meat, and then prepared the same as, and served with, the The body of the bird can be used for soups. Fillets from all kinds of birds can be prepared the same as those from chickens. Chicken Fillets, Larded and Breaded. Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper. Dip in beaten egg and in

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on a hot dish with a spoonful of Tartare sauce on each. Chicken Fillets, Braised. Lard the fillets as for breading. For each one lay a of fat pork in the bottom of the braising pan, and on a very small piece of onion. Dredge the fillets with salt, flour, and place them on the pork and Cover the pan, and set on the Cook slowly hour; then add one light stock or water and the bones of one of the chickens. Cover the pan, and place in a moderate oven hour, basting frequently with the If the gravy should cook away, add a stock or water, (there should be nearly a pint of it at the end of the hour).

the fillets, and them with soft butter, and dredge lightly with Broil till a light brown.

Serve on a hot dish with the sauce poured Or, they can be dressed on a mound of mashed potato, with a garnish of any green vegetable at the base, the sauce to be poured around it. the sauce fat from the gravy in which the fillets were cooked. Cook one butter and one heaping flour together until a light brown gravy, and boil up once. to see if seasoned enough, and strain. Chicken Fillets, Saute. Flatten the fillets by pounding them lightly with the vegetable masher.

Season with pepper and salt, and dredge well with flour.

Put in the frying-pan one table -spoonful of butter for each fillet, and when hot, put the fillets in, and cook rather slowly twenty minutes. Brown on both sides.

up, and keep hot while making the sauce. If there are six fillets, add two table-spoonfuls of butter to that remaining in

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Stir until it begins to brown add one and a half cupfuls of cold milk, stirring all the while. Let this boil one minute. if you like, a little mustard. Fill the centre of a hot dish green peas or mashed potatoes, against which rest the fillets; and pour the sauce around. Chicken Curry.

One chicken, weighing three pounds; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent salt, one cupful of milk. Put the butter and the onions, cut fine, on to cook.

all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, Stir well.

Cover tightly, and let simmer one hour, stirring occasionally; then add the Boil up once, and serve with boiled rice. This makes a very rich and hot curry, but for the real lover of the dish, none too much so.

Veal Curry.

Two pounds of treated in the same manner, but cooked two hours.

Mutton and lamb can be used in a like way.

Chicken Quenelles.

One large chicken or tender fowl, weighing about three; six table-spoonfuls of butter, one chopped salt pork, three eggs, one teaspoonful of onion juice, one of lemon juice, half a cupful of white stock or cream, one cupful of stale bread, one of new milk, and to taste.

Skin the chicken, take all the flesh from the bones, and chop and pound Mix the pork with it, and rub

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ten minutes, to get smooth.

Add to the chicken, and then add the or cream, yolks of eggs, one by one, and lastly the whites, which been beaten to a stiff froth. Cover the sides and bottom of a frying-pan with soft butter.

Take two table-spoons and a bowl of boiling Dip one spoon in the water, and then it with heaping it; then dip the other spoon in the hot turn the contents of the first into it.

gives the quenelle the proper shape; and it should at once be slipped into the the operation is shaped.

Cover the quenelles with white stock, boiling, and slightly salted, and cook gently twenty minutes. up, and drain for a minute; then arrange on a border of mashed potatoes or fried bread. Pour a spoonful of either Bechamel, mushroom or olive sauce on each, and the remainder in the centre of the dish. Serve hot.

Chicken Quenelles, Stuffed. Prepare the force-meat as for quenelles.

Soak four tablespoonfuls of gelatine for one hour in cold water to Put two table-spoonfuls of butter in a frying-pan, and when hot, add one table-spoonful of Stir until smooth, but not brown; then gradually stir in one Add one a speck of mace and plenty of salt and pepper. Cook for two minutes. Stir in the soaked gelatine, and remove from the fire. stir one pint and a half of cold chicken, cut very fine. Set Butter eighteen small egg cups, and cover the sides and bottoms with a thick layer of the force-meat. the centre with the prepared force-meat, which should be the cups in a steamer and cover them sheets of Put

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water for half an hour. Do not let the water boil too rapidly. Take up, and put away to cool. When cold, dip the quenelles twice in beaten egg and in bread crumbs. Fry in boiling fat for hot a of stoned Chicken Quenelles, Breaded. Prepare the quenelles as before, and when they have been drain, and let them grow cold. Dip in beaten egg and in bread crumbs; in the frying basket and plunge into boiling fat.

fried parsley or any kind of brown sauce. Veal Quenelles.

One pound of clear veal, one of white six table-spoonfuls of butter, one cupful of bread crumbs, one ot milk, four eggs, salt, pepper, a slight grating of nutmeg and the juice of half a lemon. Make and use the same as chicken Pillau.

Cut a chicken into pieces the size you wish to serve at the clean, and put in a stew-pan with about oneeighth of a pound of salt pork, which has been cut in small the chicken begins to grow which will be in an hour, unless the chicken is old.

highly with salt and pepper, add tea-cupfuls of rice, has been picked and washed, and let boil thirty or forty minutes There should be a good quart of liquor in the stewpan when the is added.

Care must be taken it does not burn.

Instead of chicken any kind of meat may

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One pint of cooked chicken, finely chopped; one pint ot cream sauce, four eggs, one teaspoonful of chopped parsley, one of the chicken and the two Add the yolks eggs, well beaten, and set cold, add the whites, beaten to a stiff Turn into a buttered and Serve with mushroom or This dish must be served the moment it is Any kind of delicate meat can be the taking the name of of which it is made. Fried Chicken. Cut the chicken into six or eight pieces. Dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for of crumbs.

Dip in the egg and Fry ten minutes in fat.

Cover the centre of a cold dish with Tartare the chicken on this, and garnish with a border of pickled beets.

Or, it can be served with cream sauce. Blanquette of Chicken. One quart of cooked chicken, cut in delicate pieces; one large cupful of white stock, three table-spoonfuls of butter, a table -spoonful of flour, one juice, one cupful of cream or milk, the of four eggs, Put the in the sauce-pan, and when hot, add the flour. Stir until smooth, but not browm. Add the stock, and cook two minutes the seasoning and As as boils up, add the the of the blanquette

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or i^otato in a crdustade, on a hot dish, or garnish of toasted or fried bread. Blanquette of Veal and Ham. Half a pint of boiled ham, one pint and a half of cooked veal, one pint of cream sauce, one teaspoonful of lemon juice, the yolks of two uncooked eggs, salt, pepper, two hard-boiled Have the veal and ham cut in pieces, which add with the seasoning to the sauce. it boils up, add the yolks, which have been beaten with four table-spoonfuls Cook half a minute longer. Garnish with the hardboiled eggs.

Salmis of Game.

the remains of a game dinner, say two or Cut all the meat from the in as handsome pieces as possible, and set aside. Break up the bones, and put on to boil with three pints of water and two cloves. down to a pint and a half. Put three table-spoonfuls of butter and two onions, cut in slices, on to fry. Stir all the time until the onions begin to brown; then add two spoonfuls of flour, and stir until a rich dark brown. Strain the broth on a and juice and salt and pepper to; one spoonful of Leicestershire sauce, also. cold game, and simmer Serve on slices of fried bread. Garnish with fried bread and parsley. This dish can be varied by using different kinds of seasoning, and by serving sometimes with rice, and sometimes with mashed potatoes, for a border. Half a dozen mushrooms is a great addition to the dish, if added about five minutes before serving.

A table-spoonful of curry powder, mixed with a little cold water, and stirred in the r

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will give ct ueiieiuuo euiij gctiiie* » ?

xo uov'.aj tiiv rice border is the best of those mentioned above. Game Cutlets a la Royale. One quart of the tender parts of cold game, cut into dice; one generous pint of rich stock, one-third of a box of gelatine, one quart of any kind of force-meat, tour one table -spoonful of onion juice, two one three eggs, one pint of bread or cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a cupful of cold water. Put the butter in a frying-pan, and when hot, add the Stir until smooth and brown, and add the stock and ing.

Simmer ten minutes; strain upon the game, and simmer fifteen minutes longer. Beat an egg and add to the Stir this into the game and sauce and the fire instantly.

the stew-pan in a basin water, and stir until it begins to cool; then turn the into a shallow baking pan, having it about an inch thick.

Set on the ice to cut into cutlet-shaped pieces with a knife that has been dipped in hot water. all the mixture is cut, put the pan in another of warm water for half a minute.

This will loosen the cutlets from the bottom of the pan.

Take them out carefully, cover every part of each cutlet with force-meat, and set on ice until near serving time.

When ready to cook them, beat the two eggs with a the the crumbs.

Place a few at a time in the frying basket, and plunge them into fat.

Fry two minutes.

and on brown paper until all are cooked. Arrange them in a circle on a hot dish.

Pour mushroom sauce in the centre, garnish with parsley, and serve. Poultry cutlets can be prepared and served in the same way.

Cutlets a la Duchesse.

Two pounds of lamb, mutton or veal cutlets, one large cup-

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of one of two the of four -more, two of finely-chopped ham, one of lemon juice and salt and pepper to taste. Put two table-spoonfuls of the butter in the frying-pan. the cutlets with salt and pepper, and when the butter is hot, put them in it.

Fry gently for five minutes, if lamb or mutton; but if veal, put a cover on the pan, and fry very for fifteen minutes. Put the remainder of the butter in a small frying-pan, and when hot, stir in the flour. Cook one minute, stirring all the time, and being careful not to brown.

Stir in the cream. Have the ham, the yolks of eggs and the onion and lemon the for about one minute, and remove from the fire. Season well with pepper and Dip the in sauce, being to cover every part, and to cold, dip in egg and in bread crumbs.

Fry in boiling fat in a circle on a hot dish, and have green in the centre and cream sauce poured around.

Cutlets served in Papillotes. Fold and cut half sheets of thick white paper, the size of commercial note, so that when opened heart-shaped.

Dip them in melted set aside.

After trimming all the fat from lamb or mutton chops, season them with pepper and salt. Put three table-spoonfuls of butter in the frying pan, and when melted, lay in the chops, and for of finely-chopped parsley, one teaspoonful of lemon juice and one table-spoonful of Halford sauce. Dredge with one heaping and cook Take up the cutlets, and add to the sauce in vhe

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pall luui lauic-bpuuiiiuia ui yiaz.c aiiu luui ui watci. olu uiitil the glaze is melted, and set away to cool. When the sauce is cold, spread it on the cutlets.

Now these, one by one, on one papers, the turned toward the centre.

Fold the papers and in the edges.

When all are done, place them in a pan, and put into a moderate oven for ten minutes; then place them in a circle, and the centre of the or hot.

The given above are for six cutlets. Veal Cutlets with White Sauce. One and a half pounds of cutlets, two butter, a slice of carrot and a small slice of onion.

butter and the vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and pepper, and lay them on the butter and Cover tightly, and cook slowly for half an hour; out, and dip in egg and bread crumbs, and fry in boiling fat till a golden brown. Or, dip the cutlets in soft butter and then in broil.

Serve with white sauce poured around.

Put a of green or points of asparagus, in the centre of the dish, and arrange the around them.

on the sauce.

This gives a handsome Or, serve with olive sauce. Mutton Cutlets, Crumbed. Season French chops with salt and dip in melted butter, and roll in fine bread crumbs. Broil for eight minutes over a fire not too bright, as the crumbs burn easily. Serve with potato balls heaped in the centre of the dish. Mutton Cutlets, Breaded. Trim the cutlets, and season with salt and pepper. Dip in beaten egg and in bread crumbs, and fry in fat.

If three-quarters of an inch thick, they will be done rare in six

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A1.A V^-LA* A A bXXV.^ V>\^111.1\^ \_/ X hot dish, and pour tomato sauce around them. One pint of is enough for two pounds of cutlets. Stewed Steak with Oysters. Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon juice, three of butter, one of flour, one of the in the water, and drain into a stew-pan. Put this liquor on to heat. as to a skim, and Put the butter in a frying-pan, hot, put in the steak. Take up the steak, and stir the flour into the butter remaining in the pan.

Stir until a dark brown. Add the oyster liquor, and boil one Put back the steak, cover the pan, and simmer half an hour; oysters and lemon juice. Boil one minute. Serve on a hot dish with points of toast for a garnish.

Borders.

These are prepared in two ways. The first is to the rice as for a and, heap it around the edge of the fricassee, ragout, etc.

The second method is a little more difficult. Put one cupful of rice on to boil in three it has boiling half an hour, add two of butter and one heaping teaspoonful of salt. Set back where it will just simmer, and cook one hour longer. Mash very fine with a spoon, add two well-beaten eggs, and stir for three Butter a plain border mould, and fill with the rice. Place in the heater for ten minutes. Turn upon a hot dish. Fill the a fricassee, salmis or blanquette, and hot.

A mould with a border two inches high and wide, and a space in the five and a half inches wide

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and eleven long, is pretty and convenient lor rice and potato borders, and also for borders, with which to decorate salads, boned chicken, creams, etc. Potato Border, Six potatoes, three eggs, one table-spoonful of butter, one of salt, half a cupful of boiling boil and mash the potatoes.

When fine and light, add the butter, salt and and two the mould and pack the in it.

Let this stand on the kitchen table ten minutes; then turn out on a dish and brush over with one egg.

in the oven.

the centre with a curry, fricassee, salmis or blanquette. To Make a Croustade. The bread for the croustade must not be too should be at least three days old. If the loaf is round, it can be carved into the form of a vase, or if long, into the shape of a boat.

Have a very sharp knife, and cut slowly and fully, leaving the surface as smooth as There are two methods by which it can be browned:

one is to plunge it into a deep pot of boiling fat for about one; the other is to butter the entire surface of the bread and put it a hot oven, not to let it must be taken that the inside is as brown as the outside; if not, the sauce will soak through the croustade and spoil it.

Creamed oysters, or any of meat that is served in a sauce, can be served in the crdustade. Cheese Souffle. Two table-spoonfuls of butter, one heaping table-spoonful of flour, half a cupful of one cupful of grated cheese, three eggs, of salt, a speck Put the butter in a sauce-pan, and when hot, add and stir until smooth, but not browned.

Add the milk and

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and the to When cold, add the to a stiff froth.

a buttered dish, and bake from twenty to twenty-five Serve the moment it comes from the oven. The in is baked should hold a An dish is the best. Rissoles.

Roll the trimmings from pie crust into a sheet about a sixth of an inch thick. Cut this in the largest patty cutter.

Have any kind of meat or fish prepared as for croquettes.

Put a heaping teaspoonful on Brush the edges of the paste with beaten egg, and then fold and press together. When all are done, dip in beaten egg and fry brown in fat.

They should cook about Serve hot.

Fritter Batter. One pint of flour, half a pint of milk, one table-spoonful of salad oil or butter, one teaspoonful of salt, two eggs. the eggs light. Add the milk and salt to Pour half of this mixture on the flour, and when beaten smooth, add the remainder and the oil.

Fry in fat.

Sprinkle with sugar, and serve on a hot dish. This batter is nice for all kinds of Fritter Batter, No. 2. One pint of salt, one of sugar, one of cream of tartar, half a teaspoonful of soda, one tablespoonful of oil, one egg, half a pint of milk. Mix the flour, of and and rub through a sieve. Beat the egg very light, and add the milk. Stir half of this on the flour, and when the batter is light and smooth, add the remainder, and finally the oil.

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Chicken hntters. Cut cold roasted or boiled chicken or fowl in small pieces, and place in an earthen disli. and the juice of a fresh lemon. Let one; then make a fritter batter, and stir the it.

Drop, by the fry till a Drain, and Any kind of cold if tender, can be used in this way. Apple Fritters. Pare and core the apples, and cut in slfces about one-third of an inch thick. Dip in the batter, and fry six in boiling fat. on a hot The apples may be sprinkled with sugar and a little nutmeg, and let stand an hour before being In case, sprinkle them sugar when you serve them. Fruit Fritters. Peaches, pears, pineapples, bananas, etc., either or canned, are used for fritters. choose, when making fruit fritters, you can add two table-spoonfuls of sugar to the Oyster Fritters. One of two of one salt, one table-spoonful of salad oil, enough water the a scant half Drain and chop the oysters. Add the water and salt to the Pour part of this on the flour, and when smooth, add the remainder. Add the oil and the eggs, well the the Drop of fat, and fry Drain, and serve hot.

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Drain and chop a pint of clams, and season with salt and Make a fritter batter as directed, using, however, a heaping pint of flour, as the in the clams thins the Stir the clams into this, and fry in boiling fat. Cream Fritters.

One pint ot milk, the yolks of six, and whites of two, eggs, two table-spoonfuls of sugar, half a pint of flour, three heaping table-spoonfuls of butter, half a teaspoonful of a slight flavoring of lemon, orange, nutmeg, or anything else you please.

Put half of the milk on in the and mix the to a smooth paste with the other When the milk boils, stir this into it.

Cook for five minutes,; add the flavoring.

Beat the eggs well, and stir them into the boiling Cook one Butter a shallow cake pan, and pour in the mixture. it about half an in the pan.

cut Dip these in beaten egg and in crumbs, in the basket, and plunge fat.

Fry a golden brown.

Arrange on a hot dish, sprinkle sugar over them, and serve very hot. Potato Fritters. One pint of boiled and mashed hot milk, three table-spoonfuls of butter, three of sugar, two a nutmeg, one Add the milk, butter, seasoning to the mashed potato, and then add the eggs until very smooth and Spread, about half an inch deep, on a buttered dish, and set away to cold, cut Dip in beaten egg and in bread crumbs, and fry brown in boiling fat.

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Uroquettes.

Care and practice are required for successfully making croquettes.

The meat must be chopped fine, all the ingredients be thoroughly mixed, and the whole mixture be as moist as possible without spoiling the shape. Croquettes are formed in pear, round and cylindrical shapes. The last is the as the can be moister in form in the two others.

To shape: Take about a table-spoonful of the mixture, and with both hands, shape in the form of a cylinder.

Handle as gently and carefully as if a tender Pressure forces the particles apart, and thus breaks the form. Have a board sprinkled lightly with bread or cracker crumbs, and roll the croquettes very gently on this. Remember that the slightest pressure will break them. Let them lie on the board all are finished, when, if any become flattened, them into shape again. Cover a board thickly with crumbs. Have beaten eggs, slightly salted, in a deep Hold a croquette in the left hand, and with a brush, or the right hand, cover it with the egg; then roll in the crumbs. Continue this until they are all crumbed. Place a few at a time in the frying basket (they should not touch each other), and plunge into boiling fat. till a rich brown.

It will take about a minute and a up, and lay on brown paper in a warm pan.

Royal Croquettes.

Three small, or two large, sweetbreads, one boiled chicken, one large table-spoonful of flour, one pint of cream, cupful of butter, one table-spoonful of onion juice, one tablespoonful of chopped parsley, one teaspoonful of mace, the juice of half a lemon, and salt and pepper to taste. sweetbreads stand in boiling water five minutes. Chop very fine, with the chicken, and add seasoning. Put two table-spoon-

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bles, add the add the chopped mixture, and stir until thoroughly heated.

the fire, add the lemon juice, and to Roll into shape with cracker crumbs. Dip in six then in cracker crumbs. Let them stand until dry, when dip again in egg, and finally in bread crumbs—not too fine. All the crumbs should first be salted and peppered. Fry quickly in boiling fat.

Royal Croquettes, No. Half a boiled chicken, one large sweetbread, cleaned, and kept in hot water for five minutes; a calfs brains, washed, and boiled five minutes; one teaspoonful of chopped parsley, pint of cream, one egg, quarter of a of one of Chop the chicken, brains and sweetbread very fine, and add the egg well beaten. Mix the corn-starch with a little of the Have the remainder of the cream boiling, and in the mixed; add the and the chopped mixture, and stir over the fire until it bubbles.

Set aside to cool.

Shape, and roll twice in egg and in Put in the frying basket, and plunge fat.

They should brown in less than a minute. [Mrs. Furness, of Philadelphia. Oyster Croquettes.

Half a pint of raw oysters, half a pint of cooked veal, one of cracker crumbs, the yolks of two eggs, one table-spoonful of onion juice.

Chop the oysters and veal very fine. Soak the crackers in oyster liquor, and then mix all the and shape.

Dip in egg and roll in cracker crumbs, and fry as usual.

The butter should be softened before the mixing.

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j_iobster Uroquettes. Chop fine the meat of a two-pound lobster; -take also two table-spoonfuls of butter, enough or cream moist, one egg, salt and pepper to taste, and table-spoonful of flour. Cook butter and they bubble.

Add the cream or water a scant cupful), then the lobster and seasoning, and, when hot, the egg well beaten.

Shape, dip in egg and cracker crumbs, and fry as usual. Salmon Croquettes.

One pound of cooked salmon (about a pint and a when chopped), one cupful of cream, two table-spoonfuls of butter, one of flour, three eggs, one pint of crumbs, Chop the salmon fine. Mix the flour and toLet the cream come to a boil, and stir in the flour, butter, salmon and it one well-beaten egg, and remove from the fire. When cold, shape, and proceed as for other croquettes. Shad Roe Croquettes. One of four table-spoonfuls of corn-starch, four shad roe, four of butter, one teaspoonful of salt, the juice of two lemons, a slight grating of nutmeg and a speck of cayenne. Boil the roe fifteen minutes in salted water; then drain and mash. Put on to Mix the butter and corn-starch together, and stir into the boiling cream.

seasoning and roe.

and to Shape and fry as [Miss Lizzie Devereux. Rice and Meat Croquettes. One cupful of boiled rice, one of finely-chopped cooked meat—any kind; one teaspoonful of salt, a little pepper, two table-spoonfuls of butter, half a cupful of milk, one

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When this boils, add the egg,; one minute.

After cooling, shape, dip in egg and and fry as before directed. Rice Croquettes.

One large cupful of cooked rice, half a cupful of milk, one egg, one table-spoonful of sugar, one teaspoonful of salt, a slight grating of nutmeg. Put milk on to boil, and add rice and seasoning. When it boils up, add the egg, well beaten.

Stir one minute; then take off and When cold, shape, and roll in egg and crumbs, as Any flavoring can be substituted for the nutmeg.

Potato Croquettes.

Pare, boil and mash six good-sized potatoes. Add one table-spoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two and If you wish, use also a slight grating of nutmeg, or a teaspoonful of lemon juice. Let the mixture cool slightly, then shape, roll in egg and crumbs, and fry. Chicken Croquettes. One solid of finely-chopped cooked chicken, one table-spoonful of salt, half a teaspoonful of pepper, one cupful of cream or chicken stock, one table -spoonful of flour, four eggs, one teaspoonful of onion juice, one table-spoonful of lemon juice, one pint of crumbs, three Put the cream or stock on to Mix the flour and butter together, and stir into the boiling cream; then add the chicken and for two minutes, and add two of the eggs, well beaten. the fire immediately, and to cold, shape and fry.

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Many people think a teaspoonful of chopped parsley an improvement.

Other Croquettes. Veal, mutton, lamb, beef and turkey can be in the same manner as Very dry, tough meat suitable for the finest flavor. Large Vol-au-Vent. Make puff or chopped paste, according to the rule given, and let it get chilled it times, the last time leaving it a piece about seven inches square. Put in the ice chest for at hour; then roll ten-inch square. Place on this a or a round tin, nine and a half inches in diameter, and, with a sharp knife, cut the edge.

another measuring seven inches or a little more, Dip a case-knife in hot water and cut around the plate, having the knife go twothirds the paste in a flat pan and put in a hot oven. After twelve or close the drafts, to slacken the heat, and cook half an hour not to let it burn.

As as the 2)ol-au-vent is taken from the oven, lift out the centre piece with a case-knife, and out the uncooked Return the cover. At the time of place in the oven to heat through fill and hot.

The vol-au-vent can be made and baked the day if more convenient.

Heat it and fill as Vol-au-Vent of Chicken. Cut into dice one and a half pints of cooked chicken, and season with salt and pepper. Make a cream sauce, which season well with salt and pepper; and, if you like, add half a

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VAX VAX VAXXXVAXX J VXXVoV^ CXXXVA ViXV^ ocxxxiv.> Heat the chicken in this, and fill the vol-au-veiit. All kinds of poultry and other meats can be used volau-vent with this sauce. Vol-au-Vent of Sweetbreads. Clean and wash two sweetbreads, and boil twenty minutes in water to cover. Drain and cool them, and cut into dice. Heat in cream sauce, and fill the vol-au-veni. Serve hot.

Vol-au-Vent of Salmon. Heat one pint and a half of cooked salmon in cream sauce. Fill the vol-au-vent, and hot.

Any delicate fish can be served in a vol-au-vent. Vol-au-Vent of Oysters. Prepare the vol-atc-vent as of oysters on to boil in their own liquor. As as a scum rises, skim it off, and drain the oysters. Return half a to the sauce-j^an.

Mix two table-spoonfuls of butter with a scant one of flour, and when light and creamy, turn on it the salt, pepper and, if you like, a little nutmeg or mace, (it must be only a “shadow”). once, and add three table-spoonfuls of cream and the oysters. 3tir over the fire for half a minute. Fill the case, cover, and Vol-au-Vent of Lobster. Rub together four table-spoonfuls of butter and one and a half of flour.

Pour on this, gradually, one pint of boiling white stock.

Let it boil up once, and add the juice of half a lemon, salt and a speck of cayenne; add, also, the yolks of two eggs, beaten with a spoonful of cold water, and the meat lobsters, cut into dice.

for one minute over the fire.

Fill the case, put on the cover, and serve.

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jratiies.

Make puff paste as directed. (See puff paste.) it has been rolled four times, put ice to hard, roll again twice. The last time leave the an inch thick.

Put in the ice chest to get; put on the board, and gently roll it down to three-quarters of an inch in thickness. Great care must be taken to have every part equally thick. Cut out pieces a round tin cutter three and a half inches in diameter, and in the pa«s.

Take another cutter two and a half inches in diameter, dip it in hot water, place in the centre of the patty, and cut about two-thirds through. In doing this, do not press down directly, but use a rotary motion. These centre pieces, which are to form the covers, separate from the rest when Place in a very hot When they ten close the drafts, to reduce the bake twenty minutes longer. Take from the oven, remove the centre pieces, and, with a teaspoon, dig out the uncooked Fill with prepared fish or put on the covers, Or, if more convenient to bake them early in the day, or, indeed, the previous day, in the oven twelve minutes before serving, and they will be nearly as nice as if fresh baked. The quantities given will make eighteen Chicken Patties.

Prepare the cream the same as for oysters, and add to it one pint of cold chicken, cut into dice. Boil three minutes. Fill the shells and serve. liked, one teaspoonful is an improvement.

Other poultry and all game can be served in patties the same as chicken. Veal Patties.

Put in a stew-pan a generous half pint of white sauce with

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lemon juice.

Stir until very hot.

Fill the shells, and Lobster Patties.

One pint of lobster, cut; pint of white a speck one-eighth of a teaspoonful of Heat all together.

Fill the shells and serve. Oyster Patties.

One pint of small oysters, half a pint of cream, a large teaspoonful of flour, Let the cream come to a Mix the flour with a little cold boiling cream.

the is cooking let the oysters come to a boil in their own carefully, and drain off all the Add the oysters to the cream, and boil up once.

Fill the patty and The are for eighteen shells.

Crust Patties.

Cut a loaf of stale bread in slices an inch thick. patty cutter, press out as many as you wish and with a smaller cutter, half through each Place this second cutter as near the centre as possible when pieces in the frying basket and plunge boiling fat for half a minute. Take out and drain, and with a knife, remove the centre crusts and take out the soft bread; fill, and put on the centre pieces. Filling for crusts:

Put two table-spoonfuls of butter in the frying-pan, and when hot, add one of flour. Stir until smooth and brown.

of Boil one and stir in one pint of cooked veal, cut rather fine. with salt, pepper, and a little lemon juice. When hot, fill the crusts.

Any kind of cold meat can be served in this manner.

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Sweetbreads are found in calves and lambs. The demand for calves’ sweetbreads has grown wonderfully within the past ten years.

In all our large cities they sell at all times of the year for a high price, but in winter and early spring they cost than twice as much as they do late in the spring and during the summer.

The throat and heart are often sold as one, but in winter, when they bring a very high price, the former is sold for the same price as the latter. The throat sweetbread is found immediately below the throat. It has an elongated form, is not so firm and fat, and has not the fine flavor of the heart sweetbread.

The heart sweetbread is attached to the last rib, and lies near the heart. The form is somewhat rounded, and it is smooth and firm.

To Clean Sweetbreads. Carefully pull off all the tough and fibrous them in a dish of cold water for ten minutes or more, and they are then ready to be They must always be boiled twenty minutes, no matter what the mode of cooking is to be.

Sweetbreads Larded and Baked. When the sweetbreads have been cleaned, draw each one four very thin pieces of pork (about the of a match) Drop them into cold water for five or ten minutes, then into hot and boil twenty out, spread with butter, dredge with salt, pepper and and bake twenty minutes in a quick oven. Serve with green peas, drained, seasoned heaped in the centre of the dish. Lay the sweetbreads around them, and pour a cream sauce around the edge of the dish. Garnish with parsley.

One pint of cream sauce is sufficient for eight or, ten sweetbreads.

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One sweetbread, after being split and cut in four Put in a small frying-pan one small table-spoonful of quantity of flour. When hot, put in the sweetbreads; constantly until a light brown. They will fry in about eight Serve with cream sauce or tomato sauce. Broiled Sweetbreads. Split the sweetbread after being boiled. Season with salt and pepper, rub thickly with butter and Broil over a quick turning about ten minutes, and serve with cream sauce. Breaded Sweetbreads. After being boiled, split them, and pepper; then dip in beaten egg and cracker crumbs. Fry a light brown in hot lard. Serve with tomato sauce. Sweetbreads in Cases. Cut the in Season with salt and pepper, and moisten well with Fill the paper cases, and cover with bread Brown, and serve. Pancakes.

Six eggs, a pint of milk, one one of one of one of melted butter or of salad oil. Beat the eggs very light, and add the of this mixture on the and perfectly smooth and light; then add the remainder and the Heat and butter an omelet pan.

it a of the When brown on one side, turn, and brown the other.

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up, hot.

Or, cover with a thin layer of jelly, and A number of them served on one dish.

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A salad should come fresh and crisp.

The garnishes should be of the lightest and freshest kind. Nothing is more out of place than a delicate covered hard-boiled eggs, boiled beets, etc. A salad with which the mayonnaise dressing is used, should have only the white leaves of the celery, or the small leaves from the heart of the lettuce, and these should be arranged in a ^vreath at the base, with a few tufts here and there on the salad. The contrast between the creamy dressing and the light green is not great, but it is pleasing.

In arranging a salad on a dish, or in a bowl, handle it very lightly.

Never use pressure to get it into form. When a jelly border of it should be helped with the The round radishes may be arranged in the a In washing lettuce great care must be taken not to break or wilt it.

The large, dark leaves are not nice for salad.

As lettuce is not an expensive vegetable, it is best, when the heads are not round and compact, to buy an extra one and throw the large tough leaves away. In and early spring, when lettuce is raised in hot-houses, it is liable to have insects on it.

Care must be taken that all are washed off.

Only the white, crisp parts of celery should be used in The green, tough parts will answer for stews and salads can be served for tea and lunch and with, or after, the meats at dinner. The hot cabbage, red cabbage, celery, cucumber and potato salads, are particular-

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ly appropriate tor serving witn me saiaa, with the French dressing, and the dressed are the best to serve after the A lobster or salmon, is out of place at a company dinner.

It is best served for suppers and lunches.

The success of a (after the dressing is made) depends upon keeping the lettuce or celery crisp and not adding meat or dressing to it until the time for serving. Mayonnaise Dressing. A table-spoonful of mustard, one of sugar, one-tenth of a teaspoonful of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs, the juice of half a lemon, a quarter of a cupful of vinegar, a oil and a cupful of whipped yolks and dry ingredients, until they are very light and thick, with either a silver or wooden spoon — or, still, with a Dover beater of second The bowl in which the dressing is made should be set in a pan of ice water during the beating.

Add a few drops of oil at a time until the dressing becomes very thick and rather hard.

it has reached this stage the oil can be added more it gets so thick the beater turns hard, add a little vinegar. last of the oil and has been added it should be very thick. Now add the lemon juice and whipped cream, and place on ice for a few hours, unless you are ready to use it.

The cream may be omitted without injury.

Salad Dressing Made at the Table. The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth of a teaspoonful of salt, six table -spoonfuls of oil.

Stir the yolk, mustard and together with a fork they begin to thicken. oil, gradually, stirring all the More or less oil can be used.

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Two eggs, three table-spoonfuls of vinegar, one of cream, one teaspoonful of sugar, one-fourth of a teaspoonful of one-fourth of a teaspoonful of mustard. Beat two eggs well.

sugar, salt and mustard, then the vinegar, and the Place the bowl in a basin of boiling water, and stir the thickness of If the bowl is thick and the water boils all the time, it will take about five Cool, and use as needed. Red Mayonnaise Dressing. Lobster “coral”

is pounded to a powder, rubbed through a sieve, and mixed with mayonnaise a dressing of a bright color. Or, the juice from boiled beets can be used instead of “coral.” Green Mayonnaise Dressing. Mix enough spinach green with mayonnaise sauce to give it a bright green color. A little finely-chopped parsley can be added.

Aspic Mayonnaise Dressing. Melt, but heat only slightly, one cupful of aspic jelly; or, one cupful of consomm^ will answer, if it is well jellied.

Put in a bowl and in a basin of ice Have ready the juice of half a lemon, one cupful of salad oil, one-fourth of a one of sugar, one table-spoonful of mustard, one teaspoonful of onetenth of a teaspoonful of cayenne. Mix the dry ingredients with the vinegar.

Beat the jelly with a whisk, and as as it begins to thicken, add the oil and vinegar, a at a Add the lemon juice the last thing. You must all the time after the bowl is placed in the ice water. gives a whiter dressing than that made with the yolks of eggs-

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jjoiiea »aiaa jjressmg. Three eggs, one table-spoonful each of sugar, oil and salt, a scant table-spoonful of mustard, a cupful of milk and one Stir oil, salt, mustard and sugar in a bowl until perfectly smooth.

beat well the vinegar, and finally the milk. the bowl in a basin of boiling water, and stir the it thickens like soft custard.

The time of cooking depends upon the thickness of the bowl.

If a common white bowl is used, and it is placed in water is boiling at the time and is kept constantly boiling, from eight to ten minutes will suffice; but if the bowl is very thick, from twelve to minutes will be needed.

The will keep two weeks if bottled tightly and put in a cool place. Sour Cream Salad Dressing. One cupful of sour cream, one teaspoonful of salt, a speck one of one of Mix all is best for vegetables. Sardine Dressing.

in a mortar, until perfectly smooth, the yolks of four hard-boiled eggs and sardines, which have been freed of bones, if there were any.

Add the mixture to any dressings, the mayonnaise or the boiled.

This dressing is for fish. Salad Dressing Without Oil. The yolks of four uncooked one heaping teaspoonful of sugar, one teaspoonful of mustard, half a cupful of clarified chicken fat, a quarter of a cupful of vinegar, the juice of half a lemon, a speck of cayenne.

Make as directed for mayonnaise dressing.

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Four table-spoonfuls one of one spoonful of salt, one of one heaping teaspoonful of a speck o^ cayenne, one cupful of vinegar, three eggs. get hot in a Add the careful not to brown. Add the and the sauce-pan in another of hot water. Beat the eggs, pepper, sugar and mustard together, and add the the boiling mixture, and stir until it thickens like soft custard, which will be in about Set to; and when cold, bottle, and place in the icechest.

This will keep two weeks. Bacon Salad Dressing. Two table- spoonfuls of bacon or pork fat, one of flour, one of lemon juice, half a teaspoonful of one teaspoonful of sugar, one of mustard, two eggs, half a cupful of half a cupful fat hot.

Afld the until smooth, but not Add the Water, and boil up once. the sauce-pan in another of the and Add the vinegar to the boiling mixture, and stir in the beaten egg.

Cook four minutes, stirring Cool and use.

If corked tightly, this will keep two weeks in a cold place. French Salad Dressing. of oil, one of one spoonful of salt, one-half a salt-spoonful of pepper. in a cup, and add one table-spoonful of the oil.

When thoroughly mixed, add the remainder of the oil and the vinegar. This is dressing enough for a salad for six persons.

If you like the flavor of onion, grate a

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mto the The is obtained by peeling the onion, and then grating with a coarse grater, using a good deal of pressure. Two strokes will give about two drops juice—enough for this rule. Chicken Salad. roasted or boiled free of fat and bones.

Place on a board, and cut in long, thin strips, and cut these in an earthen bowl (there should be two quarts), and season with four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt and one-half of a teaspoonful Set away in a cold place for two or three hours. Scrape and wash enough of the tender to make one Cut sharp knife, in pieces about half an inch thick. Put these in the ice chest Make the mayonnaise dressing.

Mix the chicken and celery together, and add the in a salad bowl or on a disli, and pour the remainder of the dressing over it.

Or, have a and the in Half celery and half lettuce is often used for chicken salad. Many people, when preparing for a large company, use turkey instead of chicken, being so much more meat in the same number of pounds of the raw material; but the salad is not nearly so nice as with If, when the or is cooked, it is allowed to cool in in which it is it will be juicier and tenderer than if taken from the water as soon as Lobster Salad. Cut up and season the lobster the same as chicken. the leaves from a head of lettuce, one by one, and wash them singly in a large pan of cold water. Put in a pan of

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basket, to free them of water.

in the ice chest until serving time.

When ready to serve, put two or three leaves together in the form of a shell, and arrange these shells on a flat dish.

Mix one- half of the mayonnaise dressing with the Put a table-spoonful of this in each cluster of leaves. Finish with a teaspoonful of the dressing on each spoonful of is an exceedingly inviting Another method is to cut or tear the coarse, and mix with the lobster.

Garnish the border of the dish with whole There should be two-thirds lobster to one-third lettuce.

Salmon Salad.

One quart of cooked salmon, two of lettuce, two table-spoonfuls of lemon juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise dressing, or the French up the with two silver forks.

Add to it the salt, pepper, vinegar and lemon juice. Put in the ice chest or some other cold place, for two or tliree Prepare the lettuce as directed for At serving time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat On them heap the salmon lightly, and cover with the Now sprinkle on the capers. Arrange the whole at the base, and, if you choose, lay thin slice of lemon on each leaf. Oyster Salad.

One of celery, one quart of oysters, one-third of a of mayonnaise of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a of pepper, one

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Let the oysters come to a in their own liquor. Season them the oil, salt, vinegar and lemon juice. cold, put in the ice chest for at least two Scrape and wash the whitest and tenderest part of the celery, and, with a sharp knife, cut in very thin slices. Put in a bowl with a large lump and set in the ice chest until When ready to serve, drain the celery, and mix with the oysters and in the dish, pour the remainder of the dressing over, and garnish with white celery leaves. Sardine Salad. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them.

fish with the sardine Over this put the sardines, having the ends meet in the centre of the dish. At the base of the dish make a wreath of thin slices of lemon. or lettuce, and Shad Roe Salad. Three shad roe, in water twenty When cold, cut in Season and set the same as salmon. Serve the same as salmon, except omit the capers, and use chopped pickled beet. Salads of Pish. All kinds of cooked fish can be served in salads. is the best green salad to use with them, but all green vegetables, when cooked and cold, can be added to the The sardine and French dressings are the best to use with fish. Polish Salad. One quart of cold game or poultry, cut the French dressing, or two

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^‘07 and let it stand in the ice chest two or Rub the yolks of the eggs to a powder, and chop the whites Wash the lettuce and ppt in the ice chest until serving When ready to serve, put the lettuce leaves and cut in long, narrow strips with a sharp or tear it with a fork.

Arrange on a dish, heap the meat in the centre, and sprinkle the egg over all. Beef Salad.

One quart of cold roasted or stewed beef—it must be very tender, double the rule for French dressing, one table-spoonful of chopped parsley, and one of onion juice, to be mixed with the dressing.

Cut the meat in thin slices, and then into little Place a layer in the salad bowl, sprinkle with parsley and dressing, and continue this until all the meat is used. Garnish with parsley, and keep in a cold of two hours.

Any kind of meat can be used instead of beef. Meat and Potato Salad.

Prepare the meat as directed for beef salad, using, however, one-half the pint of cold potatoes, cut in thin slices, and dressing. Garnish, and set away as before.

These salads can be used as soon as made, but the flavor is improved by their standing an hour or more., Bouquet Salad.

Four hard-boiled eggs, Finely chopped; one head of lettuce, or one pint of water cresses; a large bunch of nasturtium blossoms or buttercups, the French dressing, with the addition of one teaspoonful of sugar.

the or cresses, and throw into ice water. When crisp, take out, and shake out all the water.

Cut or tear in j^ieces.

Put a layer in the bowl, with here and there a flower, and sprinkle in half of the egg and half the Repeat

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trie flowers in a wreath, and put a few in the Cauliflower Salad.

Boil one large cauliflower i^ith two of water and one table-spoonful of salt, for half an Take up and When cold, divide into small tufts. Arrange on the centre of a dish and garnish with a border of strips of pickled beet.

Pour cream dressing, or a cupful of mayonnaise dressing, over the cauliflower. Arrange a star of the pickled beet in the centre.

Asparagus Salad.

Boil two bunches of asparagus with one quart of water and »ne table-spoonful of salt, for twenty minutes. Take up and drain on a sieve.

When cold, cut off the tender points, and arrange them on the dish. Pour on cream salad dressing. Asparagus and Salmon Salad. Prepare the asparagus as before directed. Season a quart of cooked salmon with one teaspoonful of salt, one-third of a teaspoonful of pepper, of oil, one of vinegar and two of lemon juice. Let this in the ice chest at least two hours. Arrange the salmon in the centre of the dish and the asparagus points it.

the fish with one of mayonnaise the dish with points of lemon. Green peas can be used instead of asparagus.

Cucumber Salad.

Cut about one inch off of the point of the cucumber, and (The bitter juice is in the point, and if this is not cut off before paring, the knife carries the flavor all through the cucumber.) Cut in thin slices, cover with let and season with If oil is not liked it can be omitted.

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Pare ripe tomatoes (which should be very cold), and cut in thin slices.

Arrange on a flat dish. Put one teaspoonful of mayonnaise dressing in the centre of each Place a delicate border of parsley around the dish, and a sprig here and there between the slices of tomato. Cabbage Salad.

One large head of cabbage, twelve eggs, two small cupfuls of two of one of melted butter, two of mustard, one of vinegar, or more, if you like.

Divide the cabbage into four pieces, and wash well in cold water. Take off all the wilted leaves and cut out the tough, hard Cut the cabbage very fine with a sharp Plave the eggs boiled and ten of them chopped Add these and the other ingredients to the cabbage. Arrange on a dish and garnish with the two remaining eggs and pickled beets. Hot Cabbage Salad. One quart of finely-shaved two of bacon or pork fat, two large slices of onion, minced fine; one teaspoonful of salt, one-fourth of a of pepper, half a cupful of vinegar, one Fry the onion in the fat until it becomes yellow; the other the hot mixture on the cabbage.

Stir well, and serve at once. can be served in the same manner. Vegetable Salad.

A spoonful of green parsley, chopped with a knife; six half of a turnip, half of a one small beet.

Cut the potatoes in small slices, the beet a little finer, and the turnip and carrot very fine. Mix all thorough-

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ly.

Sprinkle with a scant teaspoonful of salt— unless the vegetables were salted in cooking, and add the whole French dressing, or half a cupful of the boiled dressing. Keep very cool until served.

Red Vegetable Salad. One pint of cold boiled potatoes, one pint of cold beets, one pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red vinegar beets have been pickled), two teaspoonfuls of salt (unless the vegetables have been cooked in salted water), half a teaspoonful of pepper. Cut the potatoes in thin slices and the beets the cabbage as as Mix Let stand in a cold place one hour; then Red cabbage and celery may be used together.

Use the Potato Salad.

Ten potatoes, cut fine; the French dressing, with four or five drops of onion juice in it, and one table-spoonful of chopped parsley.

Potato Salad, No. 2. One of two of grated onion, two of chopped of chopped beet and enough of any of the dressings to make moist. The sardine is the best for this. Pare and cut the potatoes in thin slices, hot.

Mix the other ingredients with them, and put away in a cool place serving time.

This is better for standing two or three hours. Cooked Vegetables in Salad. Nearly every kind of cooked vegetables can be in separately or mixed.

must be cold and well drained before the dressing is added.

Any of the dressings given, except saraine, can be used.

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ijressea ueiery.

Scrape and wash the Let it stand in ice water twenty minutes, and shake dry. With a sharp knife, cut it in pieces about an inch long. Put in the ice chest until serving then moisten mayonnaise Arrange in the salad bowl or on a a border of white celery leaves or water-cresses. When served on a flat dish, points of pickled beets, arranged around the base, make an agreeable change. Lettuce Salad.

Two small, or one large head of lettuce. Break off all the carefully, wash separately, and a pan of ice water, where they should remain an Put them in a wire basket or coarse towel, and shake out all the Either cut the leaves with a sharp knife, or tear them in large pieces.

Mix the dressing with them, and Beets, cucumbers, tomatoes, cauliflower, asparagus, etc., can each be as a salad, with French or boiled beef, mutton or lamb, cut finished either dressing, make a good

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MEAT AND FISH Brown Sauce.

One pound of round beef, one pound of veal, cut from the lower part of the leg; one onion, one large slice of carrot, four cloves, a small of mace, five table-spoonfuls of flour, salt and pepper to four quarts of stock.

Cut the meat in Rub three spoonfuls of the butter on the 'bottom of a stewpan.

Put in the meat, and cook half an frequently.

Add the a bouquet herbs and one quart of the two and add the remainder of the Half a dozen mushrooms will improve the flavor greatly. Put the remainder of the butter in a frying-pan, and when hot, add the flour. until dark brown, and as soon as it begins to boil, add to the Simmer one hour longer.

Season with salt and pepper, and strain through a fine French sieve or gravy strainer.

the sauce is ready to use.

keep a week in winter.

It is the foundation for all fine dark sauces, and well- repay for the trouble and expense of making.

White Sauce.

Make the white sauce the same as the brown, but use all veal and white stock.

When the butter and flour are cooked together be careful that they do not get browned.

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One quart of milk, four table-spoonfuls four of flour, a small slice of onion, two of parsley, Put the milk, onion and parsley on double boiler. Mix the butter and flour together until smooth and light.

When the milk boils, stir four of it into the butter and flour, and when this is well it into the boiling eight minutes.

This sauce is best with fish. White Sauce, No. 3.

One one of carrot, a clove, a small piece of mace, twelve pepper-coms, two tablespoonfuls of flour, two heaping table-spoonfuls of butter, one quart of cream—not very rich, salt to taste.

Cook the spice and vegetables slowly in the butter for twenty minutes. Add the flour, and stir until smooth, being careful not to brown.

Add the cream, gradually, stirring all the while. Boil for two is good for and chicken cutlets, quenelles, sweetbreads, etc. White Sauce, No. 4.

One pint of milk, one of of flour, the yolks of two eggs, to Put the milk and cream on in the reserving one cupful of the milk.

Pour eight table-spoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder this into the other milk when it boils.

the for two cover, and cook pepper.

Beat the yolks of the eggs with four spoonfuls of cream or milk.

Stir into the sauce, and remove the immediately.

The eggs may be omitted, if you choose. One table-spoonful of chopped parsley stirred into the sauce just

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before taking from the fire, is an improvement. is nice for all kinds of boiled fish, but particularly for boiled salt fish.

Bechamel Sauce. One of white sauce, one of rich Let the sauce and cream come to a boil separately.

Mix them together, and Cream Bechamel Sauce. Three table-spoonfuls of butter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a of carrot, two of white stock, one of a nutmeg, two of parsley, one of thyme and one bay leaf.

Tie the bay leaf and thyme Rub the to a Put all the ingredients, except the cream, in a stewpan, and simmer half an hour, stirring frequently; add the cream, and boil up once. Strain, and serve. Allemande Sauce. One pint of white sauce, the yolks of six eggs, the juice of half a lemon, one table-spoonful of mushroom ketchup, one table-spoonful of butter, half a cupful of cream, a grating of nutmeg. Let the sauce come to a boil. the sauce-pan in another of boiling water, and add all the seasoning except the lemon. the of eggs and the cream together, and add to the sauce.

tliree minTake off, add the lemon juice, and strain. Cream Sauce.

One pint of cream, one generous table-spoonful and to Let the cream come to a the flour mixed smooth

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boiling cream.

Add seasoning, and is good for delicate meats, fish and and to and and Quaker omelets Cream Sauce, No.

One cupful of milk, a teaspoonful of flour and a tablespoonful of butter, salt and pepper. Put the butter in a small frying-pan, and when hot, but not brown, add the flour. until smooth; then gradually add the milk. Let it boil up Season to taste with salt and pepper, and serve. This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, or, indeed, for anything that requires a white sauce. have plenty of cream, use it, and omit the butter. Polish Sauce.

One pint of stock, two of grated horseradish, one of flour, one of chopped parsley, the juice of one lemon, one Cook the until smooth, but not Add the stock; and when it boils, add all the other ingredients except the parsley. Boil up once, and add the is for roast veal.

Robert Sauce.

Two cupfuls of stock, two small onions, four table-spoonfuls of butter, one heaping table-spoonful of flour, one teaspoonful of dry mustard, one of sugar, two Cut the dice, and put on with the until they begin to; then add the flour, and stir until brown. As soon as it boils, add the stock and other ingredients, and simmer five Skim, and serve.

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Supreme Sauce.

Add to one of white three finely-chopped mushrooms, the juice of half a lemon and one table-spoonful of all ten Rub through the strainer and use. Olive Sauce.

Two dozen queen olives, one pint of rich stock, the juice of one lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a small slice of onion. Let the olives in hot water half an hour, to extract the Put the onion and oil in the stew-pan, and as soon as the onion begins to color, add the flour.

until smooth, and add the stock.

Set back where it will simmer.

the round and round, close to the stones, and have the pulp in a single If this is done carefully with a sharp knife, in somewhat the same way that an apple skin is removed whole, the olives will still have their natural shape the stones are taken out.

Put them in the sauce, add the seasoning, and simmer twenty minutes. Skim carefully, and serve. is liked thin, half the amount This sauce is for roast ducks and other game. Flemish Sauce.

Cut a cupful of the red part of a carrot into very small water, and simmer one Put two of flour, a slice of an cut a blade of mace and pepper-corns in a sauce-pan. Stir over the fire one minute, and add two cupfuls of Simmer gently half an hour. Add a cupful of cream, boil up once, and Now add the cooked carrot, one table-spoonful of chopped parsley, two of chopped cucumber pickles and, like, one of grated horseradish. Taste to see if salt enough.

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One pint of shelled chestnuts, one of stock, one teaspoonful of lemon juice, one flour, two the chestnuts in for about three minutes; then plunge them into cold water, and rub dark Put them on to cook the stock, and boil gently until they will mash readily (it take about an hour) as as flour in a sauce-pan and cook until a dark brown. Stir into the sauce, and cook two minutes. Add the seasoning, and rub all through a is for roast turkey.

When to be served with boiled turkey, use only a pint and a half of stock; rub the butter and flour together, and stir into the boiling mixture; rub through the as before; add half a pint of cream to the sauce; return to the fire, boil up once, and The chestnuts used are twice as as the native fruit. All first-class provision dealers and grocers keep them. Celery Sauce.

Cut the tender parts of a head of celery on water enough to cover them, and no the sauce-pan, and set where it will simmer one Mix together two table-spoonfuls of flour and four of butter. the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper. up once, and serve. Brown Mushroom Sauce. One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of pepper.

Melt the butter.

Add the flour, and a dark brown; then gradually add the stock. When this boils up, add the liquor from the mushrooms.

Season, and sim-

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mer twenty minutes. Skim off any fat that may rise top.

Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce is served with any kind of roasted, or braised It is especially nice with beef. Brown Mushroom Sauce, No. 2. One pint of stock, two cloves, one small slice each of turnip, carrot and onion, three table-spoonfuls of butter, two of flour, half a can of mushrooms, or one-eighth of a pound of the Cut the in and fry in the butter with the cloves until brown.

until dark brown; gradually add the Chop the mushrooms, stir into the sauce, and simmer half an hour. Rub through the Use as the other brown mushroom sauce. White Mushroom Sauce. Make a mushroom sauce like the first, using one cupful of white stock and one cupful of cream, and cooking the butter only until smooth. Do not let it become browned. Beurre Noir.

Two of one one of chopped parsley, one teaspoonful of lemon juice, half a teaof one quarter of a teaspoonful of pepper. in a frying-pan, and when very hot, add the and the up This sauce is for fried and broiled fish, and it is poured over the fish before sending to the table. Maitre d’ H6tel Butter. of butter, one of vinegar, one of lemon juice, half a teaspoonful of salt, one quarter of a teaone

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soiling.

is spread on fried and and It is particularly nice for and beefsteak.

A ^ Maitre d’ Hotel Sauce. One pint of white stock, the yolks of three eggs, one heaping table-spoonful of corn-starch. Put the stock on to reserving one-third of a cupful for the com-starch. the cold stock and the Boil gently for Prepare the maitre d' hdtel butter as directed in the rule, and add to it the yolks stir into this the placing the sauce-pan in another of boiling stir constantly for three minutes. Take off, and serve. Hollandaise Sauce. tea-cupful the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a boiling water, half a of Beat the butter to ‘ a cream yolks, one by one, the lemon juice, the bowl in which these are mixed in a sauce-pan of boiling water. Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the beating all the like a custard it is done. The bowl, if thin, must be kept over the fire only about five minutes, provided boils all the The sauce should be poured around meat or it is on the dish. Lobster Sauce.

One small lobster, of butter, two of flour, one-fifth of a teaspoonful of cayenne, two fuls of lemon juice, one pint of boiling water. Cut the meat Pound the “coral” with one of

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the butter.

Rub the flour and the to a smooth Add the water, pounded “coral” and butter, and the seasoning. Simmer, five minutes, and strain on the lobster. Boil up once, and serve. is for all kinds of boiled fish. Butter Sauce.

Two of flour, half a cupful of butter and one Work the and together until light and creamy, and gradually add the boiling water.

Stir constantly until to a boil, but do not let it Take from the fire, and A spoonful of lemon juice and a speck of cayenne may be added if you choose. A table-spoonful of chopped parsley also gives an agreeable change. White Oyster Sauce.

One pint of oysters, heaping table- spoonful of flour, one of lemon juice, salt, pepper, a speck of cayenne. Wash the oysters in enough water, with the addition of the oyster liquor, to make a pint. Work the butter and flour to a smooth paste. Let the oyster juice come to a boil. Skim, and pour on the flour and Let come to a boil, and add the oysters and seasoning.

Boil up once, and Half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment.

Brown Oyster Sauce.

as for the butter and flour in the sauce-pan and stir until a dark brown. Add the skimmed liquor, boil up, and add the ingredients.

Boil up once more, and serve. In the brown sauce stock can be used The is with broiled or stewed beefsteak.

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Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. it is ready to serve. Anchovy Sauce.

Make the butter sauce, and stir into it four table-spoonfuls of essence of anchovy and one of lemon juice. Egg Sauce.

Six hard-boiled eggs, chopped fine with a silver knife or spoon; half a cupful of boiling cream or milk, and the butter Make the sauce, add the boiling cream or milk, and then the eggs.

Stir well, and serve. Fine Herbs Sauce.

One table-spoonful onion, two mushroom, one of chopped parsley, two of butter, pepper, one pint of white sauce, No.

Put the chopped ingredients in a sauce-pan and stir over the fire.

Add the sauce, and boil up once. Caper Sauce.

Make a butter sauce, and stir into it one of juice, two of capers, and one of essence of anchovy. Mustard Sauce.

Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings. Curry Sauce.

One table-spoonful of butter, one ^f one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to Cut the onion and fry brown in the butter. Add the flour and curry pow<

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der.

Stir for one minute, add the stock, and season with the This sauce can be a*broil or of meat or fish.

Vinaigrette Sauce. One teaspoonful of white pepper, one of salt, half a teaof mustard, a one spoonful of oil. Mix the salt, pepper and mustard together; then very slowly add the vinegar, and after mixing well, add the oil.

The sauce is to be eaten on cold meats or on fish. Piquant Two cupfuls of brown sauce, one of consomm^, (common do), of two of chopped onion, two of chopped capers, two of chopped cucumber pickles, one-fourth of a teaspoonful of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion and vinegar in a sauce-pan for three the consomm^, for minutes, stirring all the while. Add the capers and pickles, and boil three minutes longer. Tomato Sauce.

One quart of canned tomatoes, two of butter, two of flour, eight cloves and a small slice of onion. Cook the tomato, onion and cloves ten Heat the butter in a small frying-pan, and add the the until smooth and and the Cook two to and rub through a to keep back the seeds.

This sauce is nice for fish, meat and

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j.a,rtare oauce.

• T!ie yolks of two uncooked eggs, half a cupful of oil, three table-spoonfuls of vinegar, one of mustard, one of sugar, one-quarter of a of pepper, one teaspoonful of salt, one of onion juice, one of chopped capers, one of chopped cucumber pickles.

the same as mayonnaise dressing. Add the chopped ingredients the thing.

This sauce can be used with fried and broiled meats and fish, and with meats served in jelly. Champagne Sauce.

Mix thoroughly a of butter with one of Set the sauce-pan on the fire, and is dark brown; then pour into it half a of boiling gravy (the of lean meat have boiled it is very rich) Pour in this gravy slowly, and stir slowly and continually.

Let boil up once, season well with pepper and Add cupful of champagne, and serve. Port Wine Sauce for Game. Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon juice, a speck of cayenne. Simmer the cloves and stock together for half an hour. on the other ingredients, and let all melt Part of the gravy from the game may be added to it.

Currant Jelly Sauce. Three table-spoonfuls of butter, one one bay leaf, one sprig of celery, two of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color.

Add the flour and herbs. Stir until brown;

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add the stock, and simmer twenty and off fat.

jelly, and stir over the until it is melted.

Serve with game.

Bread. Sauce for Game.

Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table- spoonfuls of butter, and salt and pepper.

Dry the bread in a warm oven, and coarse crumbs.

Sift; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. ten or and add a table-spoonful of butter and the seasoning. out the onion.

Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put in.

Stir over a hot fire two minutes, being watchful not to Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.

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FORCE-MEAT AND GARNISHES.

Force-Meat for Game.

One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three juice, one salt, half a six mushrooms, the of eggs, a speck each of clove, cinnamon, mace and nutmeg. Chop the pork, ham and mushrooms very fine, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it.

cold, add to the powdered Mix thoroughly, and rub through a sieve. Add the yolks of the eggs. force-meat is used for borders in which to serve hot entries of game.

It is also used in game pies, and sometimes for for a it is put in a buttered mould and steamed three It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre. Ham Force-Meat.

Two pounds of cooked ham, chopped, and then pounded fine; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard.

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one teaspoonful of salt, a speck of cayenne, one cupful of brown sauce.

Make as directed for force-meat for game. Veal Force-Meat. Three pounds of veal, one of butter, one crumbs, one of milk, one pint of white two table-spoonfuls of salt, half a teaspoonful ol pepper, two of Halford two juice, the yolks of six eggs, half a teaspoonful of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the same as game force-meat. Chicken Force-Meat. Use only the the same as however, the This force-meat is for the mqst entries Either the chicken or formed balls about the of a walnut and fried or poached for soups. Fish Force-Meat. This can be made the same as and halibut will be found the best kinds of fish to use for it.

The force-meat is for entries of fish. Force-meat is sometimes formed a square or oval piece for the centre of the dish. It should be about an inch and a half thick. a sheet or plate and steam two hours. When cooked, slip on to the centre of the Arrange the entree on this, and pour the sauce around the base.

Delicate cutlets, etc., can be used here.

Veal or chicken force-meat is the best for all light entries.

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deny noraer.

Make one quart of aspic jelly. Set the plain border mould (see rice border, under Entries) in a pan with a little ice and Pour enough of the liquid to make a layer half an inch deep. Let this get hard, decorate with cooked carrot and beet, and the white of a hard-boiled egg.

These must all be cut in pretty shapes with the vegetable cutter, and arranged on the carefully add two table-spoonfuls of jelly, and let it Fill with the remainder of the jelly, and set away to harden. At serving time put the mould for half a minute in a pan of warm water.

it, and turn the jelly on a cold flat dish.

Fill the centre with salad, boned fowl, or anything else you choose.

Marinade for Fish.

«• One quart of cider, two of carrot, one large onion, four cloves, a bouquet of sweet herbs, two table-spoonfuls of two of half a teaspoonful and the of mustard.

Cook the onion and carrot in the butter for ten minutes, and add the other ingredients.

Cover the sauce-pan, and simmer one hour and a half. is for stewing It strained on the fish, and that should simmer forty minutes. Cold Marinade.

A bouquet of sweet herbs, the juice of half a lemon, two table-spoonfuls of oil, six of vinegar, one of onion a speck of cayenne, one of one-fourth of a teaspoonful of pepper, one-tenth of a teaspoonful of ground clove.

Mix all Sprinkle on or which should stand ten or twelve hours. This is particularly for fish, chops, steaks and cutlets which are to be either fried or broiled.

Any of the flavorings that are not liked may be

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omitted.

When cooked meats or fish are sprinkled with salt, pepper and vinegar, as for salads, they are said to be marinated.

To Get Onion Juice. Peel the onion, and grate on a grater, using a good deal of pressure. To Fry Parsley.

Wash the parsley, and wipe dry. Put in the frying basket and plunge into boiling fat for half a minute. To Make Spinach Green. a peck of on it two of Let it one off the water, and pound the spinach to a soft pulp. Put this in a coarse towel and squeeze all the juice into a small pan.

(Two people, by the towel at the same time, extract the juice more thoroughly than one can.) Put the pan on the fire, and stir until the juice is in the form of curd and whey.

this on a sieve, and when all the liquor has been drained off, scrape the dry material from the sieve, and put away for use.

Another mode is to put with the juice in the frying-pan table-spoonfuls of sugar. Let this cook bottle for use.

is really the more convenient way. Spinach green is used for coloring soups, sauces and creams. Points of Lemon.

Cut fresh lemons in thin slices, and divide these slices into four parts.

This gives the points. They are used as a garnish for salads and made dishes. To Make a Bouquet of Sweet Herbs. Put two sprigs of parsley on the table, and across them lay two bay leaves, two sprigs of thyme, two of summer savory.

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ana two leaves ot sage, i le all tne otner neros are dry) The bouquet is for stews, game, and meat jellies. When it can be obtained, use tarragon also. > ', Ifci ' \ ' ^, V > V, i*:yf vi> 4iJfi irt |%<=\‘4 ' ?

» % ^ "if ‘ tA; *<' • ‘ •' '-I• yM9>4

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All green vegetables must be -washed in cold and dropped has and is just beginning to a spoonful of salt for every two quarts of water. boils a long time before the vegetables are put in it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless:

the vegetables will not look green, nor have a The time of boiling green vegetables depends much upon the age, and how long they have been gathered.

The younger and more freshly gathered, the more they are cooked. The following is a time-table for cooking:

Potatoes, boiled Potatoes, baked Sweet Potatoes, boiled Sweet Potatoes, baked Green Peas, boiled Shell Beans, String Beans, boiled Green Corn Tomatoes, fresh Tomatoes, canned Dandelions I hour.

. 20 to 40 minutes. I hour.

to to I to 2 hours.

I hour.

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Beets Turnips, white Turnips, yellow Parsnips Carrots T 45 minutes to i hour.

to Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of lean is boiled with them, and seasons them sufficiently. N o other vegetable is in America so commonly used and abused.

The most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail potatoes properly. The time of cooking the unlike that of nearly all other vegetables, does not vary with age or freshness; so there need never be a failure. In baking, the heat of the oven is not always the same, and the of will vary accordingly. The is composed largely of starch.

Cooking breaks the cells and sets starch free.

If the potato is removed from heat and moisture as soon as this occurs, it will be dry and mealy, but if it is allowed to boil or bake, even for a few the starch will absorb the moisture, and the potato will become soggy and have a poor flavor. Boiled Potatoes.

Twelve medium-sized potatoes, one table-spoonful of boiling water to cover. the potatoes, and if old, let them stand in cold water an hour or two, to freshen them.

Boil fifteen minutes; then add the salt, and boil fifteen minutes longer.

Pour off every drop of water. Take the cover from the sauce-pan and shake the in a current of cold air (at either the door or window). the pan on the back part of the stove, and cover clean

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coarse towel until serving time.

The sooner the are served, the This rule will ensure perfectly sweet and mealy potatoes, if they were good and ripe at first. Mashed Potatoes.

Twelve potatoes, one and a half table-spoonfuls of salt, one table-spoonful of butter, half a cupful of boiling and boil as directed for boiled potatoes, and mash Add the salt and well; then add the milk, and beat as you would for cake. This will give a light and delicate dish of potatoes. The potatoes must be perfectly smooth before adding the other ingredients. Puree of Potato.

Prepare the potatoes as directed for mashed potatoes, except use a generous cupful of milk and half a teaspoonful of If the pur^e is to as a foundation for dry meats, like grouse, veal or turkey, use a cupful of rich instead of the milk.

This preparation, spread on a hot platter, with any kind of cold meat or fish that has been warmed in a little sauce or gravy, heaped in the centre of it, makes a delightful dish for lunch or dinner. Potato Puffs.

Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it.

as all are brush over with beaten egg.

in the When done, slip a knife under them and slide them upon a hot platter.

Garnish with parsley, and serve immediately. Riced Have a flat dish and the colander hot. With a spoon, rub mashed potato through the colander on to the hot dish. Be careful that the colander does not touch the potato on the

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TV UilO W 1 LllW lCVU\-f 111 it at one time. all has been pressed the dish in the oven for five minutes. Potato a la Royale. One pint of hot boiled potatoes, a generous half cupful of cream or milk, two table the whites of four eggs and yolk of one, salt and pepper to taste. potato very Add the butter, and lastly the to a Turn into a buttered escalop dish.

a knife and brush over with the yolk of the egg, which has been well beaten. Brown quickly, and It ten minutes to brown. The dish in which it is baked should hold a little more than a quart. Potatoes a T Italienne. Prepare the potatoes as for serving d la royale. table-spoonful of onion juice, one of finely-chopped and of finely-chopped cooked ham. Heap lightly in the dish, but do not smooth. Sprinkle on this one table-spoonful of grated Parmesan cheese. Brown quickly, The cheese may be omitted if not liked. Thin Pried Potatoes. Pare and cut raw potatoes very thin, with either the vegetable sheer or a sharp knife. in cold water and let them stand in a cold ice chest is best) from ten to twenty-four draws out the starch.

Drain them well. Put about one in the frying basket, plunge into boiling lard, and cook about ten minutes. the set back the decrease.

and all are Remember the fat must be hot at first, and when it has regained its the

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added, must be set back where the potatoes will not cook fast.

If the cooking is too rapid they will be brown before they have become crisp.

Care must be taken, when tne potatoes are first put in the kettle, that the fat does not boil over. Have a fork under the handle basket, and find that there is danger, lift the basket partly out of the Continue this until all the water has evaporated; let the basket remain in the If many potatoes are cooked in this way for a family, quite an amount of starch can be saved from they were soaked by pouring off the water and scraping the starch from the bottom of the vessel.

Dry, and use as any other starch.

French Pried Potatoes. Pare small uncooked Divide them in halves, and each half in three pieces. Put in the frying basket and cook in boiling fat for ten minutes. Drain, and dredge with Serve hot with chops or beefsteak. Two dozen pieces can be fried at one time. Potatoes a la Parisienne. Pare large uncooked potatoes. Cut little balls out of these with the vegetable scoop. Six cut one large potato.

Drop them in ice all are prepared, drain them, and put in the frying basket.

can be half full each time—that is, about three dozen can be put in.

Put the basket carefully into the fat, the same as for thin fried potatoes. with salt, and serve very hot. These are nice to a fillet of beef, beefsteak, chops or game. They may be arranged on the dish with the meats, or in a separate

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Cut little balls from cooked potatoes with the scoop.

After all the salt has been washed from one cupful of butter (chicken fat will do instead), put this in a small fryingpan.

When hot, put in as many potato as will cover the bottom, and fry until a golden brown. up, and dredge with salt.

These balls cut from raw potatoes, boiled in salted water and fried in the butter ten When boiled are used, the part left after the balls have been cut out, answer for creamed or Lyonnaise; but when raw potatoes are used, the part left should be put into cold water until cooking time, and can be used for mashed or riced potatoes.

Potatoes Baked with Roast Beef. Pare rather small potatoes, and for twelve minutes in salted water.

Take up and put on the grate with roast beef. twenty-five or thirty minutes.

Arrange on the with the beef, or, if you prefer, on a separate dish. Broiled Potatoes.

Cut cold boiled potatoes in slices a third of an inch thick. Dip them in melted butter and fine bread crumbs. Place in the double broiler and broil over a fire is not too hot.

Garnish with parsley, and serve on a hot Or, season with salt and pepper, toast till a delicate brown, arrange on a hot dish, and season with butter. Lyonnaise Potatoes.

One quart potatoes, cut of one one of chopped parsley, salt, pepper. Season the potatoes with the Fry the in the butter, and when they turn yellow, add the potatoes. Stir with a fork, being

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careful not to break them. When hot, add the parsley, and cook two minutes longer. Serve immediately on a hot dish. Duchess Potatoes.

Cut cold boiled potatoes into cubes. Season well with salt and pepper, and dip in melted in Arrange them on a baking sheet, and bake fifteen minutes in a quick oven.

Housekeeper’s Potatoes. One quart of cold boiled potatoes, cut into dice; one pint of stock, one table-spoonful of chopped parsley, one of butter, one teaspoonful of lemon juice, salt, pepper. Season the potatoes with the salt and pepper, and add the stock. Cover, and simmer twelve minutes. Add. lemon parsley, and simmer two minutes longer. Potatoes a la Maitre d’ Hotel.

One boiled potatoes, cut; one scant pint one table-spoonful of chopped parsley, three of butter, one teaspoonful of lemon juice, salt, the yolks of two eggs, one teaspoonful of butter, flour, lemon juice, parsley and yolks of eggs together. Season the potatoes with Add the milk, and put on in the double Cook five minutes add the ingredients, and cook Stir often.

Stewed Potatoes.

One quart of cold boiled potatoes, cut into little dice; one pint and a half of milk, one table-spoonful of parsley, one of flour, two of butter, Put the potatoes in the boiler, and dredge them with the Add the parsley, butter and milk. Cover, and put on to boil.

Cook twelve minutes.

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One quart of cold boiled potatoes, cut in very thin; one pint of cream sauce, salt, pepper. the potatoes with salt and pepper, and turn them the the stew-pan, and cook until the potatoes are hot—no longer. in a hot in the double boiler in six minutes, and will not require stirring. Escaloped Potatoes. Cut one quart of cold boiled potatoes in very thin slices, and season well with Butter an escalop bottom with a layer of cream sauce, add a layer of the potatoes, sprinkle with chopped parsley, and moisten with sauce. this until all the material is Have the last layer one of cream dish with fine bread crumbs, put a table-spoonful of butter in bits on the top, and cook twenty minutes. It takes one pint of sauce, one table-spoonful of parsley, half a cupful of bread crumbs, one teaspoonful of pepper as you dish can be varied by using a of chopped ham the Indeed, any kind of meat can be used. Potato Souffle.

Six large, smooth potatoes, half a cupful of boiling milk, one table-spoonful of butter, the whites of four eggs, salt and Wash the potatoes clean, being careful not to the forty-five the potatoes from the oven, and with a sharp knife, cut them in two, lengthwise.

Scoop out the potato with a spoon, and put it in a hot bowl.

Add the seasoning, half the the the the remaining of the egg, and in the Great care must be taken not to break the skins.

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Sweet Potatoes.

Sweet potatoes require from forty-five to fifty-five minutes to boil, and from one hour to one and a quarter to bake. The time given will make the potatoes moist and sweet. If, however, they are preferred dry and mealy, will be enough.

French Fried Sweet Potatoes. Prepare and fry the same as the white potatoes. Or, they can first be boiled half an hour, and then pared, cut and fried as directed.

The latter is the better way, as liable to be a little hard if fried when raw. Cold Boiled Sweet Potatoes.

Cut cold boiled sweet potatoes in thick slices, and season well with salt and pepper.

Have the bottom of the fryingpan covered with either butter, or pork, ham or chicken fat.

Put enough of the sliced in the pan to just cover the bottom.

Brown one side, and turn, and brown the other. Serve in a hot dish.

Cold potatoes can be served in cream, cut in thick slices and toasted, cut in thick slices, dipped in egg and bread crumbs and fried brown, and can be in Plain Boiled Macaroni.

Two quarts ot boiling water, one table-spoonful of salt, and twelve sticks of macaroni.

Break and wash the it into the salt and water, and boil rapidly for twentyPour off the water, and butter, and serA^e.

Macaroni in Gravy.

Twelve sticks of macaroni, one and a half pints one scant table-spoonful of flour, one generous ful of butter, Break and wash the macaroni.

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ruL 11 in a sauce-pan wiin tne srocK.

clover, ana Mix the butter and and the seasoning in with the macaroni.

Simmer ten minutes longer, and A table- spoonful of grated cheese may be added.

Macaroni with Cream Sauce. Boil the macaroni as for the plain boiled dish.

Drain, and serve with half a pint of cream sauce. Macaroni with Tomato Sauce. Boil and drain as directed for plain boiled macaroni. over it one pint of tomato sauce. Macaroni with Cheese.

Prepare the macaroni with the cream sauce. Turn into a buttered escalop dish.

Have half a cupful of grated cheese and half a cupful of bread crumbs mixed. Sprinkle over the macaroni, and place in the oven and brown.

It will take about twenty minutes.

Macaroni a P Italienne.

Twelve sticks of macaroni (a quarter of a pound), pint of milk, two table-spoonfuls of cream, two of butter, one of flour, some salt, white pepper and cayenne, and a quarter of a pound of cheese.

Break and wash the macaroni, and it rapidly for twenty minutes in two quarts of water. Put the milk on in the double boiler. Mix the butter and together, and stir into the boiling milk. Add the seasoning, cream and cheese.

Drain, and the macaroni.

the sauce over it, and serve immediately. One table-spoonful of mustard can be stirred into the sauce If the sauce and macaroni are allowed to stand long after are put together the dish will be spoiled. If they cannot be served immediately, keep both hot in separate dishes.

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stuffed Tomatoes.

Twelve large, smooth tomatoes, one teaspoonful of a little pepper, one table-spoonful of butter, one of sugar, one cupful of bread one of the in a baking pan.

Cut a thin slice from the smooth enc of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape.

When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve.

Stuffed Tomatoes, No 2. Twelve tomatoes, two of bread crumbs, one of stock, four table-spoonfuls of butter, one salt, pepper, one teaspoonful of onion Cut slices from the stem end of the tomatoes. Remove the juice and pulp with a spoon, and dredge the inside Put two table-spoonfuls of the butter in a frying-pan, and when hot, stir in the bread crumbs. Stir constantly until they are brown and crisp, and fill the tomatoes with them. openings with fresh crumbs and bits of butter. Bake slowly Fifteen minutes before the tomatoes are done, make the sauce in this manner of butter in the frying-pan, and when hot, add the until brown and smooth; stock, tomato and pulp.

Stir until it boils up, and add the Simmer ten minutes, and strain. Lift the tomatoes on to a flat dish, with the cake turner.

Pour the sauce around, garnish with parsley, and serve. Any kind of meat, chopped seasoned highly, can be used in place of the crumbs.

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XUBUtllUptJU J-UlUatUBH.

One pint of fresh or canned tomatoes, one generous of bread crumbs, three table-spoonfuls of butter, one of sugar, one scant table-spoonful of salt, one-fourth of a teaspoonful Put a layer of the tomato in an Dredge with salt and pepper, and dot butter here and there. Now put in a layer of crumbs. ingredients are used, having crumbs and butter for the If fresh tomatoes have been bake one but if canned, bake half an hour. Broiled Tomatoes.

Cut the tomatoes in halves.

the inside slices with fine breadi||frumbs, salt and pepper. Place them in the double broiler, and broil over the fire for ten minutes, having the outside next the slip them on a hot dish (stone china), and put bits of butter here and there on each slice.

Put the dish in the oven for ten minutes, and then serve.

Or, if you have a range or gas stove, brown before the fire or under the gas. Pried Tomatoes.

ripe tomatoes and dip them in which have been seasoned with salt, pepper and (one teaspoonful of sugar to each egg), and then in fine bread or Have two in a frying-pan, and when hot, put in as many slices of tomato as will cover the bottom.

Fry for ten minutes, for each Serve on thin slices of toast. To Peel Tomatoes.

Put the tomatoes in a frying basket and plunge them boiling water for about three minutes. Drain, and peel.

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Baked Onions.

Peel large onions, and boil one hour in plenty of water, slightly salted.

Butter a shallow dish or a deep plate, and the in it.

with pepper and put a teaspoonful of butter in the centre of each onion, and lightly with crumbs. slowly one with cream sauce.

Stuffed Onions.

Boil as for baking. Cut out the heart of the onions, and fill the space with any kind of cold meat, chopped fine, and highly seasoned.

To each of meat add one egg and two-thirds of a cupful of milk or cream. When the onions are filled put a bit of butter (about a teaspoonful) on each one.

Cover with crumbs, and bake one cream sauce.

Parsnips Pried in Butter. Scrape the parsnips, and forty-five cut in slices about one-third of an inch Season with salt and pepper. Dip in melted and in flour.

Have two table-spoonfuls of butter in the frying pan, and as soon as hot, put in enough parsnips to cover the bottom.

Fry brown on both sides, and serve on a hot Parsnips Fried in Molasses. Have one cupful of molasses in a large frying-pan. boiling, put in of parsnips that have been seasoned with salt, and cooled. Fry brown, and serve hot. Parsnip Balls.

Mash one pint of boiled parsnips. Add two table-spoonfuls of butter, one heaping teaspoonful of salt, a little pepper, two table-spoonfuls of cream or milk and one

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iVllA ail lllgicuicilli) CACCpi llic Cgy.

OLll Ull until the mixture bubbles the egg, and set to cold, make balls one-third the size of an egg.

Dip them in beaten egg and in crumbs.

Put in the frying basket and plunge into boiling fat. till a rich brown. Escaloped Parsnip. Prepare the parsnips as for the omitting the egg.

a dish, cover crumbs, dot with butter, and brown in the oven. Asparagus with Cream. Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. Put them in a clean saucepan with one generous cupful of cream or milk to quart of asparagus. ten minutes.

Mix one spoonful of butter and a generous teaspoonful of flour toWhen creamy, stir in with the asparagus. Add salt and pepper to taste, and simmer five minutes longer. Green Peas k la Pranpaise. Boil green peas until tender, and drain. For every put in a sauce-pan two table-spoonfuls of butter, one of flour, and half a teaspoonful of sugar. Stir until all are thoroughly Add the peas, and stir over the fire for five minutes. Add one cupful of white or cream, and simmer ten The canned peas can be prepared in the manner.

Minced Cabbage. Drain boiled cabbage in the colander. Put it in the chopping tray and chop For each quart of the chopped

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cabbage, put two table -spoonfuls of butter and one of in the frying-pan.

As soon as smooth and hot, put in the cabbage, which season well with salt, pepper, and, if you like it, two table- spoonfuls of vinegar. Stir constantly for five or eight minutes.

When done, heap on a dish. Make smooth with a knife, and garnish with hard-boiled eggs. Minced Spinach.

Boil the spinach in salt and water until in the colander, and chop fine in the tray.

pepper and salt.

For each quart of the chopped spinach, put two table-spoonfflls of butter and one of flour in a fryingpan.

When this has cooked smooth, and before it has become browned, add the spinach. Stir for five minutes add half a cupful of cream or three minutes Arrange in a mound on a hot a wreath of slices of hard-boiled eggs at the base, and finish the top with another wreath. hot.

Lettuce can be cooked and served in the same manner. It must be boiled about twenty minutes to be tender. Cauliflower with Cream Sauce. Take off the green leaves and the stalk of the Wash, and put on to cook in boiling water. Boil gently for Turn off the water, and add one pint of milk, one of boiling water and one of Simmer half an hour longer. Take up with a skimmer, beingy careful not to break it. Pour over this a cream sauce, and Escaloped Cauliflower. Cook the cauliflower one hour in salt and water.

and apart.

Put a layer of the in an it Bechamel or and in a little grated Put in another

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of the vegetable is used. should be two table-spoonfuls of grated cheese and one pint of sauce to each head of Cover with bread crumbs and cheese, and dot with bits of butter.

half an hour in a moderate oven. Stewed Celery with Cream Sauce. Wash and scrape the tender white part of Cut them in pieces about two with boiling water and simmer gently half an hour. well with salt.

off the water in which the celery was Add a pint of cream sauce, and serve. Celery Stewed in Stock. Scrape, and cut the white part of two of Put in a stew-pan with one pint of stock, and simmer half an hour.

Mix together two table-spoonfuls of butter and one in with the celery.

with salt, and simmer five minutes longer. Stewed Okra.

After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a to a quart of the okra) and a of Simmer gently thirty minutes. Season with pepper and butter, and with more salt, if necessary.

Okra Stewed with Tomatoes. Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper. Add one table-spoonful and more salt, if needed.

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Escaloped Okra and Tomatoes, Prepare the same as stewed okra and tomatoes. they have been stewing fifteen minutes add the pepper, and turn a deep bread or cracker crumbs, dot with butter, and bake half an hour. Fried Egg Plant, Cut the plant in slices about one-third of an inch Pare these, and lay in a flat dish. Cover with boiling water, to which has been added one table-spoonful of salt for every quart of water.

Let this stand one hour. Drain, and pepper the slices and dip in egg and (two eggs and a pint of crumbs for a good-sized plant).

Fry in boiling fat for eight or ten The slices will be soft and moist when done. Or, the can bfc seasoned with pepper, and fried in just enough pork fat to brown them.

The egg plant is sometimes stewed, and sometimes baked, but there is no other mode so good as frying. Boiled Rice.

One cupful of rice, one- quart of boiling water, one scant Wash the in three waters, and put in kettle with the; then pour off all the tightly, return to the fire, and cook twenty minutes The water in the under boiler must boil rapidly all the time.

Rice cooked in this manner will have every grain separate.

Corn Oysters.

One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn. the corn on the flour, and beat ingredients, and rapidly for Have fat

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smoking hot, put in the batter by the spoonful. Hold the spoon close to the fat and the oyster will be good.

Fry about five minutes. New Bedford Corn Pudding. Twelve ears of corn, four eggs, a generous pint and a halt of milk, a generous teaspoonful of Grate the corn, beat the eggs with a spoon, and mix all the ingredients together. Butter a deep earthen dish, and pour the mixture into it. Bake slowly two hours. hot.

When the com is old it will take one quart of milk. If very young and milky, one pint of milk will be sufficient. Pickled Beets.

Cut boiled beets in slices. Lay these in a large glass jar or earthen pot.

For every beet, put slice of onion, one table-spoonful of grated horse-radish, six cloves, and vinegar enough to cover. The beets will be ready to use in ten or twelve hours.

They will not keep more than a week. Baked Beans.

Pick one quart of beans free from stones and dirt. and soak in cold water over night. In the morning pour off Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one teaspoonful of mustard and one table-spoonful of molasses with a little water.

Pour this over the beans, and then add boiling water to just cover.

Bake slowly ten Add a water occasionally.

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PIES and puddings Puff Paste.

One quart of pastry flour, one spoonful of salt, one of sugar, one and a quarter cupfuls of ice Wash the hands with soap and water, and dip them first in very hot, and then in cold, water. Rinse a large bowl or pan with boiling water and then with cold. Half fill it with the in this, working it the hands until it is light and waxy. This frees it of the salt and butter-milk, and lightens it, so that the pastry is more delicate.

the into two cakes, and put in a pan of ice water, to harden.

salt and sugar with With the hands, rub one-third of the butter into Add the water, stirring with a knife. Stir quickly and vigorously the is a smooth ball.

the board lightly with the paste on this, and quickly and the rolling pin.

Do not the Roll from you and to one; or, if easier to roll from you all the while, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits, and spread these on the lightly with Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do not have these meet. Double the paste, pound lightly, and roll down to about one -third inch in thickness.

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times if for pies, and six times if for vol-au-vents, tarts, etc.

Place on the ice, to harden, when it has been rolled the last time. It be in the ice chest at least an In hot weather sticks when rolled down, put it on a tin sheet and ice.

as it is chilled it The you use in rolling out the the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.

Chopped Paste.

One quart of pastry flour, two cupfuls of unwashed one teaspoonful of salt, one table-spoonful of sugar, and a scant cupful of ice water. Put the flour, salt, sugar and butter in the chopping-tray. Chop all together until the is thoroughly mixed with the flour continue chopping. well mixed, sprinkle the board with flour, turn the paste on Place in a pan on the ice. When hard, use the same as puff It can be used as soon as mixed, but will not, of course, be so nice. French Paste for Raised Pies. One quart of pastry flour, one table-spoonful of sugar, one teaspoonful of salt, one scant cupful of butter, one egg, one tea-cupful of water. Rub the butter, salt and sugar into the Beat the egg, and add the water to it.

the flour and butter. this mixture it is a smooth; then put on the board and roll the same as puff paste. This paste must be rolled eight times.

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Butter the. pie plate (tin is the best), and cover with paste that has been rolled very thin. a strip of paste enough to go around the plate, and cut in strips an inch wide. Wet the edge of the plate with water, and put a strip of paste on it.

Fill with any kind of prepared fruit. Have the paste in a roll, and cut enough from the end to cover the pie.

Sprinkle the board lightly with flour, and place the paste upon it.

Flour the rolling pin with the hand. Roll from you and to one side until the is the right size.

It must be much larger than the plate. cut a slit about halt an inch long.

Cover the pie, having the paste ^^fullecT' on, as it shrinks in the baking. The oven must be hot at first, and after the the drafts must be closed.

A mince pie will require one hour to bake, and an apple pie fifty minutes.

Peach, and nearly all other pies, require the same time. Mince Pie Meat.

Boil a beef tongue, weighing six pounds, and six pounds of the vein of a round of beef (these should just After skinning the tongue, chop it and the beefvery fine, and add five pounds of beef suet, chopped fine; five pounds of stoned raisins, three of dried currants, one and a half of citron, cut fine; nine of sugar, one and a half pints of molasses, two quarts of the liquor in which the meat was one quart of brandy, one pint of white wine, a cupful of salt, half a cupful of cinnamon, one-fourth of a cupful of cloves, onefourth of a cupful of allspice, three nutmegs, a table-spoonful of mace.

Put all in a large pan, and let stand over Put what you wish to bake in another pan with half as much stewed and sweetened apple as you have meat, and let it stand one Put the remainder of the meat in a jar.

Cover with a paper dipped in brandy, and then cover tightly,

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M. L. W.

Squash Pies.

Five pints of stewed and strained squash, two of boiling milk, one and a half nutmegs, four teaspoonfuls of salt, live cupfuls of sugar, nine of Sicily Madeira and two of rose-water. Gradually pour the boiling milk on the squash, and continually.

Add the nutmeg, rose-water and sugar^ cold, add the well beaten; and just before the mixture is put in the plates, add the Madeira.

Butter deep plates, and line with a Fill with the mixture, and bake in a moderate for forty minutes.

[Mrs. M. L. W.

Sweet Potato Pies.

^.toes are dry and mealy, take a quart they have be pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, cinnamon and sugar to taste. the same as squash pies. If the potatoes are very moist, use less milk.

Lemon Pie.

The juice and rind of one lemon, two eggs, eigh^ heaping table-spoonfuls of sugar, one tea-cupful of milk, one teaspoonful of corn-starch. Mix the com-starch little of the milk.

Put the remainder on the fire, and when boiling, stir in the corn-starch. Boil one minute.

Let <^ol, and add the yolks of the eggs, four heaping table- spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie lined with paste, and fill with this mixture. Bake slowly half an Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. the pie this, and brown slowly.

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Two of sugar, two one teaof of tartar, a teaspoonful of the juice and rind of one These are for the cake. Beat the eggs very light; then add the sugar, and beat until frothy.

Now add the orange. Mix the soda and cream of tartar with the flour, and rub through a sieve on to the beaten well, and bake in deep tin will be enough for six baked, put a thin layer of the icing between the cakes, and cover the pie with icing.

There should be three cakes in a pie.:

The whites of four eggs, one tea- cupful of powdered the and oranges.

beating the whites to a stiff froth, beat in the sugar and then the rind and juice of the oraliges.

When the pies are iced, dry them in the heater. Chocolate Pies.

Make plain cup cake, and bake in Washington-pie having the cake thick enough to split. After splitting, spread one half with a filling made as below, place the top piece on, and sprinkle with powdered sugar. The cake should always be fresh.

jj Filling: One square of Baker’s chocolate, one of sugar, the yolks of two eggs, one-third of a cupful of boiling Mix scraped chocolate and sugar together; then add, very slowly, the boiling milk, and then the eggs, and simmer ten minutes, being careful that it does not burn. Flavor with Have fully cold before using. HOT PUDDINGS.

Custard Souffle.

Two of butter, two of flour, two of one

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and add to them, gradually, the and the and the of the Add to the cooked mixture, and set away to cool. When cool, beat the whites of the to a stiff froth, and add to the mixture.

in a buttered pudding dish for twenty in a moderate oven.

Serve immediately with creamy sauce. Cabinet Pudding. One of of sugar, half a teaspoonful of salt, one table-spoonful of butter, of stale one of raisins, chopped citron and currants.

Have a little more of the currants than of the two other fruitsr. Beat the eggs, sugar and salt together, and add the a three-pint pudding mould (the melon is the and bottom with the fruit, and put in a layer of cake.

sprinkle in fruit, and put in more cake. Continue this until all the materials are Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a Serve with wine or creamy sauce. English Plum Pudding. A pound of suet, chopped fine; a pint of sugar, one pound of grated stale bread, one pound of raisins, two of currants, a glass of brandy, two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little salt. Beat well, and steam five Serve with rich sauce. Rachel Pudding.

One quart of bread crumbs, one of apples, cut very; half a cupful of suet, chopped very fine; one cupful of English currants, the rind and juice of two lemons, Mix Grease a pudding mould.

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rich wine sauce.

Chocolate Pudding.

One quart of milk, four table-spoonfuls of corn-starch, four of sugar, four of scraped chocolate, two of boiling water, two Reserve one cupful of the milk, and put the remainder on to boil. Put the sugar, chocolate and water in a sauce-pan or, better still, a pan, and stir over a hot fire for about a minute, when the should be smooth and glossy. the Mix the corn-starch with cold milk. the egg, and add to the corn-starch and milk; add, also, the Stir this into the boiling milk, and beat well for about three minutes.

Turn the mixture into a melon mould has been dipped in cold Let the pudding stand in into the pudding dish, and heap whipped cream around it.

cream with it; or, vanilla sauce will answer. Chocolate Roll Pudding. This pudding consists of cake, frosting and very nice.

Beat the whites of three eggs to a stiff froth, and add the yolks.

Beat into the eggs one cupful of sugar and one of flour.

as all are thoroughly mixed, in half a cupful of cold water, in which has been dissolved soda about the size of a pea. Pour thin into a buttered jDan, and in a moderate oven from to When baked, the top with two of: Beat the whites of six eggs to a and divide into two parts.

Put a teaspoonful of sugar to one and one teaspoonful of sugar and three of grated to the other.

Take the cake from the pan and put it on a

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top.

Return to the oven for about five to the frosting.

Take out and roll up. Put the of the frosting on the top and sides of the Put in the to the out, and slide on a the around, and The yolks of the eggs may be used for puddings or custards.: One egg, one tea-cupful of powdered table-spoonfuls of boiling milk, one teaspoonful of vanilla extract.

Beat the white of the egg to a stiff froth, and gradually beat in the sugar. Add the yolk of the egg, the and lastly the boiling milk. Ground Rice Pudding. One quart of milk, five table-spoonfuls of ground rice, four of sugar, one teaspoonful of salt, six of Put the milk in the double reserving Mix the rice and cold milk together, and the milk in the boiler when is hot.

Stir constantly for Add the salt, butter and sugar, and set away to cold, add the Bake one hour in a moderate oven. Serve with creamy sauce. Rice Pudding.

One cupful of rice, one quart of milk, one cupful of raisins, one heaping teaspoonful of salt, one cupful of water, one quart of soft custard.

the rice, and let it soak two hours in cold water. Turn off the water, and put the rice in boiler with the cupful of water.

then add the salt, raisins and milk, and cook an hour Butter a melon mould and pack the rice in it.

Let it stand twenty minutes. Turn out on a deep dish, decorate with bits of bright jelly, pour the custard around,

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The custard should be cold and the hoi.

The raisins can be omitted if not liked. German Puffs.

The yolks of six eggs, five table-spoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of Beat the yolks of the eggs light, add the milk to them, and pour part of this mixture on the flour. Beat light and smooth; then add the remainder of the eggs and milk, and the and butter.

Butter muffin pans, and half fill them with the The quantities given will make twelve puffs.

twenty minutes in a quick oven. Serve on a hot platter with the sauce poured over them.: The whites of six one cupful of powdered sugar, the juice of two oranges or of one lemon. After beating the whites to a stiff froth, gradually beat in the sugar, and then the juice of the fruit. Down-East Pudding.

One pint of molasses, one quart of flour, one table-spoonful of salt, one teaspoonful of soda, three of blackberries.

Boil three hours, and serve with sauce made in the following manner:

One tea-cupful of powdered sugar, half a cupful of butter, one egg, two teaspoonfuls of boiling water, one of brandy.

to a cream, and add, very the sugar and brandy.

in the yolk of the egg, and, when perfectly creamy, add the white, which has been beaten to a; then add the water, and stir very carefully. Amber Pudding.

One dozen large, tart apples, one cupful of sugar, the juice and rind of two lemons, six eggs, four table-spoonfuls of butter, enough puff or chopped paste to line a three-pint pud-

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JL.

1.AAV.- blAAAA XAXAVA o ^CV* bN»A V1A^^ AX from the lemon, being careful not to cut into the white part.

Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water. Cover tightly, and simmer about three-quarters of an hour. Rub through a sieve, add the sugar, and set away to cool. Line the dish with Beat the yolks of the eggs, and stir into the cooled Turn this into the lined dish. Bake slowly for half an hour. Beat the whites to a stiff froth, and gradually beat into them three table-spoonfuls of powdered sugar. Cover the pudding with this.

Return to the oven and cook twelve minutes with the door open.

Serve either hot or cold. Fig Pudding.

One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two one of cinnamon, a of nutmeg, one pint of figs.

Mix together the molasses, suet, spice, and the figs, cut fine.

Dissolve the soda with a table-spoonful of hot water, and mix with the milk. Add to the other ingredients. the Add the Butter two small or one large brown bread mould.

the mould or moulds, and steam Serve with creamy or wine Date Pudding.

as fig pudding, but use a pint of dates instead of the figs.

Apple Tapioca Pudding. One large cupful of tapioca, three pints of water, one cupful one of salt, one of essence of lemon, three pints of pared and quartered apples. Wash the tapioca and soak over night in three pints of cold

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water (three hours will do is no more time ) rut the tapioca in the boiler and cook it looks It will take from twenty to cooked enough, add the sugar, salt and lemon, and then the Turn into a buttered dish and bake an hour and a Let it stand in a cool room half an hour before Serve with sugar and cream. Baked Apple Pudding. Fill a three- quart earthen dish with pared and quartered Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one table-spoonful of butter, and half a cupful Cover, and bake thirty minutes. half the rule for chopped Roll a piece of the a strip that will reach around the pudding strip should be about two inches deep. Roll the remainder of the to cover Take the pudding the oven, slip the strip of paste between the apple and the and put on the top to the oven, and bake one hour longer. Serve with a cream sauce. Dutch Apple Pudding. One of of cream of a of salt, an egg, a generous two-thirds of a cupful of milk, two spoonfuls of butter, four large apples. Mix the salt, soda and cream of tartar with the flour, and rub through the Beat the egg light, and add the Rub the butter into Pour the milk and egg on this, and mix and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. the pared, cored and cut eighths.

Stick these in rows the dough.

Sprinkle with two in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce.

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One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg, and the eggs, well beaten.

When this is cold, beat the whites of the to a froth, and the Butter a three-pint the souffl/ into it.

in a moderate Serve immediately with any kind of sauce.

Apple and Bice Pudding. One cupfilt and a half of uncooked rice, and two dozen Wash the rice well, and soak two in Peel and quarter the apples. Wet the pudding cloth and spread it in the colander. Cover with two-thirds of the Lay in the apples, having them packed as closely as Sprinkle the remainder of the rice over them. Tie as tightly as possible, and plunge into boiling water. Boil one Serve with molasses sauce. Eve’s Pudding.

Six eggs, six apples, six ounces of bread, six ounces of currants, half a teaspoonful of salt, nutmeg. Boil three hours, or steam four.

Serve with wine sauce. Batter and Fruit Pudding. One pint of milk, one pint of flour, four eggs, one tablespoonful of butter, one teaspoonful of salt, one pint of fruit, pared and quartered, (apples or peaches are the eggs well with a spoon, and add the milk to them. ]Dart of this mixture on the flour, and beat to a light, smooth Add the remainder of the milk and eggs, and the Butter a pudding dish and pour in the batter. Sprinkle in the Serve with foaming sauce the moment it comes from the oven.

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Three-fourths of a cupful of butter, three-fourths of a pint of sugar, four eggs, five table- spoonfuls of strained apple, the grated rind and the juice of a lemon, and nutmeg and rosewater, if you like.

Bake half an hour, in a moderate oven, in a shallow pudding dish that has been lined with a rich paste. Tolled very thin.

Let it become partially cooled before serving.

Swiss Pudding.

One tea-cupful of flour, four table-spoonfuls of butter, three of sugar, one pint of milk, five the of a lemon.

Grate the rind of the lemon (the yellow part only, remember,) into the milk, which put in the double boiler. Rub the flour and butter together. Pour the boiling milk on this, and return to the boiler.

Cook five minutes, stirring the first two. Beat the yolks of the eggs and the sugar together, and stir into the boiling mixture.

Remove from the fire immediately.

When cold, add the whites of the eggs, beaten to a stiff froth. Have a three-quart mould, well buttered. into this, and steam forty minutes. Turn on a hot dish, and serve without delay.

Creamy sauce, or a tumbler of currant jelly, melted with the juice of two lemons, should be with it.

Delicate Indian Pudding.

One quart of milk, two heaping table-spoonfuls of Indian of one of butter, three one teaspoonful of salt.

Boil the milk in the double boiler. Sprinkle the it, stirring all the Cook twelve minutes, stirring the eggs, salt, sugar and half a teaspoonful of ginger.

Stir the the meal and milk.

this gradually on the egg mixture.

Bake slowly one hour.

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One cupful of Indian meal, one of two quarts of milk, two teaspoonfuls of salt, three of butter, or one of finely-chopped suet; one quart of pared and quartered apples (sweet are best, but sour will do), half a teaspoonful of ginger, half a teaspoonful of grated nutmeg. Put the milk on in the double boiler. it boils, pour it gradually on the meal.

Pour into the boiler again and cook halfan hour, stirring often. Add the molasses, seasoning and Butter a deep pudding dish, pour the mixture into it, and bake slowly three hours.

Make half the rule if the family is small. COLD PUDDINGS.

Royal Pudding.

One quart of milk, half a cupful of sago, two fuls of butter, one tea-cupful of granulated sugar, half a teaspoonful of salt, four eggs, four table-spoonfuls of raspberry jam, four table-spoonfuls of wine. Put the milk in the double boiler, and just before to a in the sago.

Cook until it thickens (about half an hour), stirring frequently; then add the butter, sugar and Let it; and when cold, add the yolks of the beaten, and the Turn into a buttered pudding dish, and bake half an When cold, spread the jam over it.

Beat the whites of the eggs to a stiff froth, and them four table-spoonfuls of powdered sugar. Spread this on the pudding.

Brown quickly, and serve. The pudding can be made the day before using. In this case, put the of the eggs ice chest, and make the meringue and brown just before serving.

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uoia rapioca I'uaaing’. Soak a cupful of tapioca in a quart of cold In the morning drain off all the Put the tapioca and a quart and half a pint of milk in the double After cooking forty-five minutes, add a teaspoonful of salt.

Stir well, and cook fifteen longer.. Wet a mould or bowl in cold water. the pudding and set away to cool. pudding is also nice hot. Danish Pudding.

One cupful of tapiocS, three generous pints of water, half a teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any kind of bright jelly. Wash the tapioca, and soak in the water all night.

In the morning put on in the double boiler, and cook one hour.

Stir frequently.

Add the and jelly, and mix thoroughly. Turn into a mould that has been dipped in cold water, and set away to harden.

with cream and sugar. Black Pudding.

One quart of blueberries, one pint of water, one cupful of sugar, a five-cent baker’s loaf, butter. Stew the berries, sugar and water together. Cut the bread in thin slices, and butter Put a layer of the bread in a deep dish, and cover it with some of the hot berries.

all the bread and fruit is used, and set away to cool. The pudding should be perfectly cold when served. Serve with cream and Any other small berries can be used instead of blueberries.

Almond Pudding.

One pint of shelled almonds, two dozen macaroons, the grated rind of a lemon, half a cupful of sugar, half a cupful of butter, the yolks of six eggs, one quart of milk, one

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and pound them in a mortar.

Put the milk in a double boiler, reserving half a cupful. Add the pounded almonds to it.

Mix the rice flour with the half cupful of cold milk, and stir into the six minutes, and put When about half cooled, add the butter, which should have been beaten together until When cold, add the yolks of the eggs, well beaten, the macaroons, dried and rolled and the Butter a pudding will hold a little more than two quarts; or, two small ones will do. Turn the mixture into this, and bake forty-five Jenny Lind Pudding. One dozen sponge fingers, one dozen macaroons, one dozen oocoanut cakes, one quart of custard, two cupfuls of freshlygrated cocoanut. Make a quart of soft custard, and with one teaspoonful of lemon extract or two table-spoonfuls of wine.

When cold, pour on the cakes, which have been arranged in a deep glass dish. Sprinkle the grated cocoanut over this, and If you have not the fresh cocoanut use one cupful of the prepared. Peach Meringue Pudding. Three dozen ripe one and a third of granulated six of powdered one quart of of six Put one cupful of the granulated sugar and one pint of water on to boil. Peel and quarter the peaches. the sugar and water begins to boil, put in one-third peaches, and simmer up, and put in another third.

is the it becomes Pour over the peaches and Separate the whites and

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yolks of the six eggs, and put the in the ice chest.

Beat together the yolks and one-third of a cupful of sugar.

Put a pint and a half of milk in the Mix of half a pint of cold milk, and when the other milk is it.

Stir for three minutes; then put on the cover and cook three minutes longer.

Pour the boiling mixture gradually on the beaten eggs and Return to the boiler and cook four minutes, stirring all the while. Take from the fire, add a teaspoonful of salt, and is the Twenty minutes before serving heap the peaches in the centre of a shallow dish. Beat the whites of the eggs to a stiff froth, and gradually beat in of Place a board in the oven, put the dish on it, and cook until a Season the sauce with one-fourth of a teaspoonful of almond extract, and pour around the pudding. The peaches and sauce must be cold. If the oven is hot, and the board is placed under the dish, the browning of the meringue will not heat the pudding much. Apple Mdringue Pudding. Two quarts of pared and quartered a lemon, two cupfuls of granulated sugar and six of powdered, six eggs, one quart of milk, three teaspoonfuls of cornstarch.

Pare the thin yellow off of the careful not to cut into the white part, and put it in a saucepan with one and two-thirds cupfuls of the granulated sugar. Boil ten minutes; then put in the apples and Cover, and simmer half an hour. The apples should be tender, but not much broken. up, and the syrup until thick. it is reduced enough, it over the apples, and put these away to the

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o / flavoring the sauce, however, with extract of lemon. Frozen Cabinet Pudding.

Two dozen stale lady-fingers, one of English currants, one pint of cream, one pint of milk, one small tea-cupful of sugar, three eggs, three table-spoonfuls of wine. Put the milk in the double boiler. Beat the eggs and together, and gradually pour the hot milk on them. Return to the boiler and cook two minutes, stirring all the while. the hot custard on the lady-fingers, add the currants, and When cold, add the wine and the cream, whipped to a froth.

Freeze the same as ice cream. frozen, wet a melon mould in cold water, sprinkle a few currants on the sides and bottom, and pack with the frozen mixture. Pack the mould in salt and ice for one hour. At serving time, it, and dip in wann water for a moment. Turn out the pudding on a dish, pour apricot sauce around it, and serve.

Frozen Cabinet Pudding, No. One dozen macaroons, one dozen and a fingers, one dozen cocoanut cakes, one cupful of English currants, one quart of custard.

Wet a melon mould in cold Sprinkle the sides and bottom with currants.

Arrange layers of the mixed cakes, which sprinkle with currants. Continue this until all the cake and currants are used. Put a pint and a half of milk in the double boiler.

Beat together four eggs and two table- spoonfuls of sugar. the milk is hot, stir in of a package which has been soaking one hour in half a cupful of milk.

Add the beaten egg and sugar, and cook four minutes, stirring all the while.

off, and add one-fourth of a teaspoonful of salt and one teaspoonful of vanilla, or two of wine.

Pour this, a few spoonfuls at a time, on the

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cold, cover with thick white paper, and put on the tin cover. Pack the mould in ice for or six At serving time, wipe the free of salt and ice and dip for a moment in warm water.

Take off the and and turn out.

quince sauce.

Peach Pudding.

Pare and cut fine one dozen ripe peaches.

Sprinkle with three table spoonfuls of sugar, and let them stand one hour. Make a custard the same as for frozen cabinet pudding. No. 2. Have the peaches in a deep glass dish, and, as soon as the custard is partly cooled, turn it on them.

Set away in a cold place for six or eight hours. When convenient, it is well to make this pudding the day before using. Orange Pudding.

One pint of milk, the juice of six oranges and rind of three, eight eggs, half a cupful of butter, one large cupful of granulated sugar, a quarter of a cupful of powdered sugar, one table-spoonful of ground rice, paste to line the pudding dish. Mix the ground rice with a little of the of the in boiler, and when it boils, stir in the mixed rice. Stir for five minutes the butter, and set away to cool. Beat together the the yolks of the eight eggs and whites of four.

Grate the rind and squeeze the juice of the oranges into this. Stir all the cooked Have a pudding dish, holding about three quarts, lined with paste. the preparation into this, and bake in a moderate for forty Beat the remaining four whites of the to a stiff froth, and gradually beat in the powdered sugar. Cover the pudding with this.

Return to the oven, and cook ten having the door open. to It must be ice cold when served.

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One cupful and a half of granulated sugar, six table-spoonfuls of the powdered, six eggs, six large, or eight small, sweet oranges, half a package of gelatine, one quart of boiling milk. Soak the gelatine for two cupful of the Put the remaining milk in the double boiler. Beat together the yolks of the eggs and the granulated the milk boils, stir in the gelatine, and then the beaten yolks and Stir constantly until the mixture to (which will be about five; then remove the fire and put away to cool. the oranges, and free them of seeds and tough parts. in a large glass and when the custard has cooled, pour it over the fruit. Let this stand in a cold place six or eight hours. Beat the whites of the eggs to a stiff froth, and gradually beat in the powdered Cover the pudding with this, and serve. Royal Diplomatic Pudding. Soak half a box of gelatine in half a cupful of cold water one or two hours.

Pour on this two-thirds of a pint of boiling water, and add the juice of a lemon, a cupful of sugar and of wine.

and two moulds, one holding two quarts, the other a quart.

Put a layer of jelly in the large mould, and place on ice. hard, garnish with candied cherries, cut in two.

Pour in a few spoonfuls of liquid jelly, not hot, to hold the cherries, and in to the is set the in the centre of the large one, and fill the space between with jelly. Fill the small mould with ice, and set both in a basin of ice When the jelly is again hard, remove the ice from the small mould, which fill with warm lift it out carefully.

The vacant space is to be filled custard made by the following recipe:

The yolks of five eggs, half a cup-

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ful of sugar, two table-spoonfuls of wine, one teaspoonful of vanilla extract, half a box of gelatine, soaked in half a cupful of cold water, a scant Put the milk to gelatine, and the Strain, and add the wine and vanilla. custard begins to thicken, add half a pint of cream, whipped to a stiff froth. Pour the custard into the space mentioned, and let it stand it hardens.

Turn the pudding out of the mould, and serve with soft custard poured around it. Orange Diplomatic Pudding. Make one quart of orange jelly. Arrange this in the mould and make a filling the same as for royal diplomatic pudding. Flavor the filling, and the custard for the sauce, with orange. Lemon Diplomatic Pudding. Make one quart of lemon jelly, and prepare the mould with it the same as for the royal diplomatic pudding. Make a lemon sponge, with which fill the cavity. When hard, serve with a custard flavored with lemon. Bird’s Nest Pudding. Half a package of Cox’s sparkling gelatine, six oranges, three cupfuls and a half of sugar, one of blanc-mange.

the peel the oranges in quarters.

Put it in two quarts of water, and let it morning Cut the peel in strips with the scissors. Put it ia cold water and boil until tender. Make a syrup of half a cupful of sugar and a pint the straws of orange peel on a Put them in this syrup and simmer half an hour. Turn into a bowl, and let stand until next day.

of sugar and one pint of water on to Cook rapidly for twenty minutes; the syrup will then fall from the spoon in threads. straws in this and Take out, and drain

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the warm are for the nests.

For the soak the gelatine two hours in of cold water; then pour on it enough boiling water to make, with the juice of the oranges, two cupfuls and a half. Add one small cupful of sugar and the orange through a napkin into a shallow dish. In one end of each of six eggs make a hole, about the size of a cent. Break the yolks with a skewer, and pour the eggs into a bowl. may be used for puddings and custards.) Wash and drain the shells.

Fill them with the blanc-mange. Have a pan filled with meal, in which to the shells.

Break the jelly in pieces with a fork, and put in a flat glass dish.

the straws in the form of nests, six in number, and arrange them on the Place the eggs in these, and serve. Quince Iced Pudding. eggs very light; then add one cupful and a half of powdered sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in the sieve, and add one teaspoonful of cream of tarter and a of soda.

Stir half a the beaten eggs and sift the on Mix and thofoughly.

Have a tin mould similar to the border moulds shown in the chapter on Furnishing, but of oval higher and It slwuld be about four high, and six wide and eight long, top measurement— the mould tapering. The space between the outer and inner walls should be an inch and a Butter this mould and the it.

slowly for forty-five Let it in the Turn on a flat dish. Put the whites of two eggs in a bowl, gradually beat into them one cupful and a half of powdered

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sugar, and season with half a teaspoonful of vanilla extract.

Ice the cake with to dry.

In the meantime, make a cream with one generous quart of cream, one cupful of sugar, one table-spoonful of vanilla and one pint of soft custard.

as the inside of the cake with a large tumbler of quince At serving time pack the frozen cream in the centre ot the cake. Heap whipped cream on the top and at the base, and serve is an elegant pudding, and difficult to make.

Princess Pudding.

Soak for an hour in a pint of cold water one box of Cox’s sparkling gelatine, and add one one pint of wine, the juice of four lemons, and large cupfuls of sugar.

Beat the whites of four to a and stir into the jelly when it begins to thicken. Pour info a large mould, and set in ice in a ready to out as you would the in a Pour one of custard around it, and serve.

Apple Porcupine.

Sixteen large apples, two large cupfuls of granulated sugar, one lemon, one quart of water, one tea-cupful of powdered sugar, one quart of milk, one of corn-starch, half a teaspoonful of salt, six eggs, one of blanched almonds.

Put the water and granulated sugar in a sauce-pan.

Have ten of the apples pared and cored, and as soon as the sugar and water boils, put in as many of the as without crowding.

the is cooked through.

When done on one side the fruit must be turned.

Drain, and cool them on a dish. Cook ten apples in this manner.

Have the six that remain pared and quartered and stewed in one cupful of water. the stewed

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grated rind and the of the until a smooth marmalade is formed.

It about twenty Put the milk on in the double boiler, reserving half a cupful. it boils, in the corn-starch, which has been mixed with the cold milk. well, and cook five minutes. Beat the yolks of the six eggs and the whites Gradually pour the boiling mixture on this. to the boiler and cook three minutes, stirring all the time. Turn into a pitcher or bowl, and set to Heap the cooked apples in a mound, the marmalade to fill up the spaces between the the four whites of eggs to a stiff froth, and beat the half cupful of powdered sugar into it.

Cover the apples with this, and stick the almonds into it.

slowly in the to At serving time, season the custard with lemon, and pour it around the porcupine. One cupful of butter, two of powdered half a cupful of wine.

butter to a cream.

Add the gradually, and when very light, add the wine, which has been made hot, a little at a time. bowl in a of hot water and stir for two The smooth and foamy.

Half a cupful of butter, one cupful ofpowdered sugar, onefourth of a cupful of cream or milk, four table-spoonfuls of or one teaspoonful of vanilla or lemon If lemon or vanilla is used, add table- spoonfuls of cream. Rich Wine Sauce.

Creamy Sauce.

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Beat the butter to a cream. Add the sugar, gradually, beating all the light and creamy, gradually add the wine, and then the cream, a at a all is beaten smooth, place the bowl in a basin of hot water and stir until the sauce is smooth and creamy—no It will take only a few minutes. This is a delicious sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy all through. Foaming Sauce.

One cupful of butter, two of powdered sugar, the whites of two eggs, five table-spoonfuls of wine or three of brandy, onefourth of a tea-cupful of boiling water. Beat the butter to a cream, and gradually beat the sugar into it.

Add the whites of the eggs, unbeaten, one at a time, and then the brandy or When all is a light, smooth mass, add the water, beating in a little at a time. the bowl in a basin of hot water and stir until smooth and frothv, which will be about two minutes.

This sauce is for rich puddings. German Sauce.

One cupful of sugar, half a cupful of water, three one table-spoonful of butter, three of brandy, or a teaspoonful of any extract you like. Put the water in a sauce-pan and for yolks of the stir them into the boiling syrup. basin in another of hot water and beat the mixture with the whisk it to thicken; then add the butter, the whites of the eggs, beaten to a stiff froth, and the brandy.

Stir one minute longer, and serve. German Sauce, No.

The yolks of five and whites of three eggs, one cupful of powdered sugar, one pint of cream, and any flavor you choose. Beat together the yolks of the eggs and the sugar, and add

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first beaten the whites to a stiff froth), and stir until it begins to; add the and thoroughly, and sen^e. Lemon Sauce.

One cupful of sugar, half a cupful of water, the rind and juice of two lemons, the yolks of three eggs. Boil together the sugar, water, lemon juice and grated rind for twenty minBeat the yolks of the eggs. Put the basin containing the boiling syrup in another of boiling water. Stir the yolks for up the sauce-pan and the beating for minutes; then serve. Cream Sauce.

One of powdered sugar, one egg, two cupfuls of whipped cream.

Beat the white of the egg to a stiff froth.

yolk.and Flavor with vanilla, lemon or wine, and add of all.

sauce is excellent for a light pudding. Vanilla Sauce.

The whites of two eggs and the yolk of one, half a of powdered sugar, one of of the whites of the eggs to a froth, next beat in the sugar, and then- the yolk of the egg and the Serve immediatly. is for light puddings.

Molasses Sauce.

One cupful of molasses, half a cupful of water, one tablespoonful of butter, a little cinnamon or nutmeg (about half a teaspoonful), one-foufth of a teaspoonful of salt, three tableall together for twenty minutes.

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1 he juice of a lemon can be ot the vinegar.

is nice tor apple or rice puddings. Caramel Sauce.

Put one cupful of sugar in a small frying-pan and stir on the fire until a dark brown, if you like a strong caramel flavor, or till alight brown, if you like a delicate flavor. Add a cupful of boiling water, and simmer fifteen minutes. Quince Sauce.

One of quince preserve, one of milk, one of corn-starch, half a Mix the com-starch with a of the cold milk, and put the remainder in the it boils, stir com-starch, and cook ten minutes the sugar and the preserve, mashed Cook ten minutes longer and mb through a is usually served but when used with hot pudding, it too should be hot. Apricot Sauce.

One cupful of canned apricot, one of sugar, one of milk, one table-spoonful of corn-starch, half a cupful of water. Put the milk in the double corn-starch with a few spoonfuls the the sugar and water together for Rub the apricot through a sieve, and stir it into the syrup.

Beat well, and then beat in the boiled milk and corn-starch.

Place the sauce-pan in a dish of cold water and stir for about eight minutes. have cream, use it instead of the milk. All kinds of fruit can in pudding sauces by following rule.

fruit is preserved, use less sugar; and if very acid, use more.

If it is necessary the creamy or foamy sauce any considerable before dinner, do not add the

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water, until seeing time. The vanilla and cream sauces are spoiled by standing after being made. # •» -‘I, "•* » ' t S-H' kk-

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DESSERT.

Blanc-Mange Made -with Sea Moss Farina. One quart of milk, one level of sea moss farina, of of sugar, one teaspoonful of flavor. Put the milk in the double boiler and the farina it, all the while.

Let it boils up, and looks white, add the sugar, salt and flavor. Strain, and turn into a mould that has been dipped in cold water.

to It take about hours for The blanc-mange is ready to use as soon as cold. Blanc-Mange Made with Gelatine. One package of gelatine, three spoonfuls of sugar, half a teaspoonful of salt, one teaspoonful of extract of vanilla or of lemon. Put the gelatine with the milk and let it stand in a cold place for two hours; then put it in the double boiler, and heat quickly. Do not let it boil.

Stir often; and as soon as the is melted, off, and add the sugar, salt and flavor. Strain, and partially cool, before putting into the moulds. six before serving, and it is even better, especially in summer, to it the day before using. Blanc-Mange Made with Isinglass. One of milk, three and a half sheets of Cooper’s isinglass, half a teaspoonful of salt, three

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the isinglass, put it and the cinnamon with the milk, and let in a cold place two hours; put it in the double boiler and let it come, gradually, to the It must not boil.

often while heating. as the isinglass is dissolved, take from the fire, and add the salt and Strain into a tin basin, which place in a pan of cold Stir occasionally while cooling.

When nearly cold, turn into a mould and in the ice chest.

It can be poured into the mould as as strained, but will rise to the top in that case, unless the mixture is stirred carefully in the centre of the mould. The sheets of isinglass vary in thickness, so it is best to take part of the thick sheets and part of the thin. Chocolate “Blanc”-Mange. One package four table-spoonfuls one (ounce) square of Baker’s chocolate, three pints of milk. Soak the gelatine two hours in the milk, and put it in the double boiler. Scrape the chocolate fine and put it in a small frying-pan with two spoonfuls of the sugar and two of a hot until smooth and glossy (it will take about a minute), and the Add the of the and Turn into moulds, and set away to harden. This dish should be made at least eight hours before being please, you can add a teaspoonful of By adding the chocolate to any of the preparations for blanc-mange they are hot, you have a chocolate “blanc”-mange. Cream a la Versailles. One quart of milk, half a cupful of sugar, half a teaspoonful of vanilla extract, salt, seven two table-spoonfuls of water. Put the sugar in a small fry-

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uig-paii luiu bill uiiiu vciy iiyiit uiuwii.

stir a moment longer, and mix with the milk. Beat the eggs and salt with a spoon. Add this mixture and the vanilla to the milk.

Butter a two-quart charlotte russe mould lightly, and put the custard in it.

Put the mould in a basin of warm (not hot) water and bake slowly until the custard is firm in the centre.

take forty minutes; but if the oven is hot, it be in Test by putting a knife down the centre, for custard is not milky, it is done.

Set away in a cold place until It must be ice cold when eaten.

out on a flat dish, and pour caramel sauce over it.

Royal Cream.

One quart of milk, one-third of a box of table-spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in the milk, and let it stand for half an hour. yolks well with sugar, and stir into the milk. Set the in a pan of hot water and until the to thicken like soft custard. Have ready the whites of the eggs, beaten to a stiff froth; and the moment the is taken from the fire, stir them in, quickly, and turn into the moulds. Set away in a cold place to harden. When you cannot get cream, to make charlotte russe, this is a good filling, if you omit the whites of eggs, and the moulds when the cream is perfectly cold, but not hardened. Lemon Sponge.

The juice of four lemons, four cupful of sugar, half a package of gelatine, one generous pint Soak the gelatine two in half a cupful of the Squeeze the lemons, and strain the Juice on the sugar. the yolks of the eggs and mix them with the remainder of the Add the sugar and lemon to this, and cook in the

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tine.

Strain this mixture into a tin basin, in a pan of ice water.

Beat with the whisk occasionally, until it has cooled, but not hardened. Now add the unbeaten whites of the eggs, and beat all the time until the mixture begins to Let it thicken almost to the point where it cannot be poured, and then turn into a mould and to Remember that the whites of the eggs must be added as soon as the mixture cools, which should be in about six or eight minutes, and the mixture must be beaten until it begins to The hardening is rapid it once begins, so that it will be necessary to have the moulds all ready.

The sponge will not be smooth and if not poured into the moulds. If for any reason you should get the mixture too hard before pouring, place the in another of hot water, and let the sponge melt a little; then beat it up again.

Serve with powdered sugar and cream. Orange Sponge.

Make orange sponge the same as lemon, using a small pint of water and the juice of six large oranges. Peach Sponge.

One pint of canned peaches, half a package of gelatine, the whites of five eggs, one scant cupful of sugar, one and a half cupfuls Soak the gelatine for two hours in half a cupful of the water. Boil the cupful of water and the sugar fifteen minutes.

Mash the peaches fine, rub through a sieve, and put minutes, stirring all the the in another of water and add the gelatine. Stir for five or eight minutes, to dissolve the; then place the sauce-pan in a dish of ice. water and the it begins to cool.

Add the whites of the eggs, and beat the mixture begins to

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llcll UCIl.

VV IICIX U will JUbL puui, LUlll llllU Lilt; liiwuiu, aiiu.

set away to harden.

Serve with sugar and cream. and pear sponges can be made in the same manner. Strawberry Sponge.

One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. the strawberries, and add half the sugar to them. Boil the remainder of the sugar cupful of water gently twenty Rub the strawberries through a sieve. ing syrup and take from the fire immediately; then add the Place in a pan of ice water and beat five minAdd the whites of eggs and beat until the mixture begins to thicken.

the moulds and set to and Raspberry and blackberry sponges are made in the same way. Pineapple Sponge.

One small fresh pineapple, or a pint-and-a-half can of the; one small cupful of sugar, half a package of one cupful and a half of water, the whites of four eggs. Soak the gelatine two hours in half a cupful the pineapple, and put it and the juice in a sauce-pan the sugar and the remainder of the water. Simmer ten minAdd the gelatine, take from the fire immediately, and strain into a tin basin. When partially cooled, add the whites of the eggs, and beat until the to Pour into a mould and set away to harden. custard flavored with wine. Strawberry Bavarian Cream. One quart of strawberries, one of cream, one cupful of sugar, half a cupful of boiling water,

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Mash the berries and sugar together, and let stand one Whip to a the juice from the berries, pressing through as much as without the seeds.

Pour the hot water on the gelatine, and when dissolved, strain it into the strawberry juice. basin (which should be tin) in a pan of ice water and until the cream begins to thicken.

When as thick as custard, stir in the whipped cream; and when is mixed, turn into the mould (it will make nearly two quarts), and set away to harden. Serve with whipped cream heaped it, or, if the border mould is used, have the cream in the centre.

Raspberry and blackberry Bavarian creams are made the same as the strawberry. Orange Bavarian Cream. A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold Soak the gelatine two hours in the cold water.

Whip the cream, and skim off until there is less than pint unwhipped.

Grate the rind of the oranges on the Squeeze and strain the orange juice, and add the sugar to it.

Put the unwhipped cream in yolks of the eggs and add to the this mixture until it begins to thicken, and add the gelatine. as the gelatine is dissolved, take off, and place in a pan Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds.

Set to will be about two quarts. Serve with whipped cream heaped around the orange cream.

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V C4fX X CVXX vx X v^cvxxx* One quart of canned peaches, one cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold the and rub them and the a Soak the two hours in the cold water. Whip the cream to a Put the peaches in a sauce-pan and let them simmer twenty minStir often.

Add the gelatine to the hot peaches and remove from the fire immediately. the sauce-pan in a pan of ice water and beat the mixture begins to thicken; then stir in the cream. Mix thoroughly, and pour into the mould.

Set away to harden. with whipped Apricot and pear Bavarian creams are made in the same way.

Pineapple Bavarian Cream. One of canned pineapple, one tea-cupful ot sugar, one pint of cream, half a package cupful of cold water. Soak the two in the Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. gelatine, and immediately into a tin basin. Rub as much as possible through the sieve. Beat until it begins to thicken, and add the cream, which whipped to a well mixed, pour into the mould, and put away to Serve with whipped cream. Admond Bavarian Cream. One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package sugar, half a cupful of milk. Soak the gelatine two hours in the milk.

Whip the cream to a stiff froth, until about a is left unwhipped.

Pound the almonds to a paste in

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double boiler.

Beat the sugar and eggs together and stir in the and almonds.

the begins to thicken; then stir in the gelatine, and remove from the fire.

Strain this into a tin basin, and add the essence of almond.

it to and add the whipped cream.

Mix well, pour into the moulds, and set whipped Pistachio Bavarian is made in the same way, using one of pistachio nuts of the almonds, and omitting the essence of almond.

Chocolate Bavarian Cream. One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker’s chocolate (an ounce).

Soak the gelatine in half a cupful of the Whip the cream to a stiff froth. Scrape the chocolate, and add two table-spoonfuls of the sugar to it.

Put in a small frying-pan with one table-spoonful of hot water. Stir over a hot fire until smooth and glossy. Have the remaining half cupful of milk boiling. Stir the chocolate into it, and add the gelatine. Strain into a tin basin, and add the remainder of the sugar. Place the basin in a pan of ice water and beat the mixture until it begins to thicken add the whipped cream; and when well mixed, turn When hard, serve with whipped cream heaped Coffee Bavarian Cream.

One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar, one-third of a of Soak the gelatine two hours in the Pour cn this the coffee, boiling hot, and when the is dissolved, add the sugar. into a tin basin, which put in a pan of ice Beat with a whisk until it to

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l-v-r UliCN.cn ^ tUCll LllC Cicaill, *T a froth.

When thoroughly a mould and set away to harden.

Serve with sugar and cream. Directions for Freezing. Pour the mixture that is to be frozen into the tin can, put the beater in this, and put on the cover. in the tub, being careful to have the on the bottom fit into the socket in the tub.

Put on the cross-piece, and turn the crank to see if everything is in the right place. Next comes the packing. Ice should be broken in pieces, and put in a canvas bag, and pounded fine with a mallet. Put a thick layer of it in the tub and then a thin layer of salt. Continue this until the tub is full, and pack down solid with a paddle or a common of wood.

After turning the crank a few times add more salt and ice, and again pack down. in this way the tub is full.

For a gallon can, three pints of salt and perhaps ten quarts of fine ice will be required. Remember that if the freezer is packed solid at first, no more ice or is needed.

The water must never be let off, as it is one of the strongest elements to help the freezing. If more salt than the quantity given is used, the cream will freeze sooner, but it will not be so smooth and rich as when less is used. Turn the crank for twenty minutes—not fast at first, but very rapidly the last ten minutes. It to when the mixture is frozen. Turn back the cross-piece, wipe the salt and ice from the cover, and take not displacing the can itself. Remove the beater and scrape the cream from it.

Work a spoon up and down in the cream until it is light and the space left by taking out the beater is filled.

Cover the can, cork up the hole from which the handle of the beater was taken, put on the cross and set the tub in a cool place until serving time. Then dip 1?.’

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it, and turn on the Rest it for a moment, and lift a If the cream is to be served from a mould, remove it when you do the beater. Fill the mould and work up and down with a the every part, and lighten it.

Cover the lop of the mould with thick white paper, put on the tin cover, and bury in fresh ice and salt.

There are a great many good freezers. The Packer is especially suited to family use. It turns so easily that any lady can make her own creams. For the first twelve minutes a child can work it.

It is made of the best stock, and will last The cogs on freezers be oiled occasionally.

When you have made cream, see that every part of the freezer is clean and perfectly dry before putting Vanilla Ice Cream. The foundation given in this rule is suitable for all kinds One generous of milk, one of sugar, half a of flour, scant; two of cream, one table-spoonful of vanilla extract, and when the is added, another tea-cupful of sugar. Let the milk come to a boil.

Beat the first cupful of sugar, the flour and eggs together, and boiling milk.

Cook twenty cool, and when cool add the sugar, seasoning and cream, and freeze. Vanilla Ice Cream, No. 2. One pint of sugar, one of water, three pints of cream — not too rich, the yolks of five eggs and one large table-spoonful of vanilla extract. Boil the sugar and water together for twenty-five minutes. the of the eggs with onefourth of a basin of boilin^f

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syrup in another of boiling water. Stir tlie yolks ot the eggs the syrup, and for the basin from the fire, place it in a pan of ice water and beat until cold.

Add the vanilla and cream, and freeze. Lemon Ice Cream.

Make the same as vanilla cream, and flavor with one tablespoonful of lemon extract. Lemon Ice Cream, No. 2. Three tea-cupfuls of sugar, the juice of three lemons, three pints of cream, the yolks of eight pint of water.

Boil the water, sugar and lemon juice together twenty min; then proceed as directed for vanilla ice cream. No. 2. Orange Ice Cream.

Follow the second rule for lemon cream, but use the juice of six oranges instead of that of lemons. Pineapple Ice Cream. Make the same as vanilla, and flavor with a teaspoonful of extract of pineapple. Pineapple Ice Cream, No, 2. Pare a pineapple and cut it fine.

Put it in a with one pint of water and a pint of sugar.

for Rub a sieve, add the cream, gradually, and freeze. Strawberry Ice Cream. One quart of cream, one quart of strawberries, one pint of the together, and let them stand one or two Add the cream, rub through a strainer the freezer, and Or, the cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in.

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Put pints of strawberries in a deep dish with one cupful of sugar.

pints of cream with a cupful and a half of sugar and two table-spoonfuls of wine. Take out the beater and draw the frozen cream to the sides of the freezer.

the space in the centre with the strawberries and sugar, which the frozen cream.

Put on the cover and set away for an hour or more. is turned out, garnish the base, if you please, with Raspberry Ice Cream.

Make raspberry ice cream the same as strawberry, using a little less sugar.

Apricot Ice Cream.

One quart of cream, one generous pint of canned one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. Rub the apricot through a sieve and add it to the boiling syrup; add also the beaten yolks of the eggs, and cook for six minutes, stirring all the while.

Take from the fire and place in a pan of cold water.

ten If cold at the end of that time, add the cream, and freeze. Peach Ice Cream.

Peach ice cream can be made like the apricot, having the pint of peaches a very generous one. Banana Ice Cream.

Make this the same as the however, one cupful and a half of sugar, and. six bananas. bananas can be used if a strong flavor of the fruit is liked. Chocolate Ice Cream.

Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, as for

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While this is scrape one square (an ounce) of Baker’s chocolate, and add to it two fuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the a very If a stronger one is wished use two Put the mixture in to Stir Occasionally. When cold, add one tea-cupful of sugar and one of Brown Bread Ice Cream. Dry the crust of brown bread in a warm and sift.

Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla and two-thirds of the second cupful of sugar must be omitted. Macaroon Ice Cream. Make a cream as for except omit the second cupful of sugar and the on^ dozen and a half macaroons in the Let them then roll them into fine crumbs. Add these and three table spoonfuls of wine to the cream, and freeze. Coffee Ice Cream.

Make the same as vanilla, with the addition of one cupful of strong This gives a strong Less can be The second cupful of sugar should be large. Caramel Ice Cream. Make the hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke.

Turn into the boiling mixture, and put away to cool. When cold, add one of cream.

the freezer, and The flavor of this cream can be varied by browning the sugar more or less.

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is made the same as vanilla, except that one teaspoonhi of extract of bitter almond is used for flavoring. Almond Ice Cream, No. 2. One pint of blanched almonds, the yolks of five one ^uart of cream, one and a half cupfuls of sugar, one of Aiilk, one pint ofwater. Boil the sugar together for twenty-five minutes. Put the almonds in a frying-pan and stir over the fire until they are a rich brown. Remove from the fire, and pound to a in the mortar.

Cook the milk and powdered almonds in the double boiler for twenty Beat the yolks of the eggs and stir them the boiling syrup.

Beat this for four minutes, the basin in boiling water.

Take from the fire, and gradually beat into it the almonds and milk. Strain the mixture through a sieve, and rub through as much as possible. Stir occasionally while cooling.

When cold, add the cream and half a teaspoonful of extract of almond!

Pistachio Ice Cream.

One pistachio nuts, of blanched almonds, one of cream, one pint of water, one scant of sugar, the of five one of spinach green enough to give a delicate color (about a heaping teaspoonful— to be cooked with the nuts). Make the same as almond cream.

Walnut Ice Cream.

One of the meat of walnuts (the American are the best), pounded fine in a mortar; one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs, one-fourth of a of salt.

the one of Put them and the milk in the double boiler, and stir

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constantly until the mixture oegins to tniCKen; tnen aua tne salt, and put away to cool. cold, add the cream and nut meat, and freeze. Cocoanut Ice Cream.

One of cream, one pint of milk, cupful and a half of sugar, one cupful of prepared cocoanut, the rind and juice of a lemon. the eggs and the grated and put the in the the to Add the cocoanut, and put away to cool.

When cool, add the sugar, lemon juice and cream. Fig Ice Cream.

One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine; one table-spoonful of Put the milk in the double reserving half a it is boiling, stir in the corn-starch, which has been mixed with the cold milk. ten the eggs and sugar together. Pour the cooked mixture on this, stirring all the time. Return to the fire, add the gelatine, which has been soaking in four table-spoonfuls of cold water, and cook three to cold, add the cream and vanilla, and freeze. When the cream has been freezing ten minutes, take off the cover and stir in the figs.

Cover again and freeze until hard.

Take out the beater, and with a large spoon, pack the smootliiy.

Set away until serving time. Glace Mdringue.

One quart of cream, one large cupful of granulated sugar and six table-spoonfuls of powdered, one of vanilla extract, the whites of six one one table-spoonful of gelatine, soaked an hour in four of cold

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to it.

Strain into the cream. Add the vanilla and granulated sugar.

Turn into the tin, and freeze. When the mixture is frozen (it will take about out the beater and pack the cream smoothly, being careful to have the top level.

It should stand half an hour at least. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar. out on an earthen dish and cover every part with the m(^ringue. Brown in a hot oven, and serve immediately. If the dish is flat, put a board under it.

This keeps the heat from the bottom.

Glace m&ingue is an elegant dish. Bombe Glacee.

One quart of strawberry or raspberry sherbet. No. 2, one pint of sugar, one pint and a half of water, the ot eighteen table-spoonful of vanilla Boil the sugar and water together twenty minutes. yolks of the eggs very light. Place the sauce-pan, syrup, in another of boiling water. Stir the beaten of eggs into this syrup and beat with a whisk for ten minutes.

Take from the fire, place the basin in a pan and continue beating for twelve or fifteen minutes. Pack an ice cream mould in salt and ice. Take the sherbet from the freezer and spread on the and bottom of the it is hard, put the cooked mixture in the centre, being careful not to disturb the sherbet. Cover the cream with a piece of thick white paper. Put on the the top of the mould with salt and ice. Bo7nbe glacee can be made with any kind of (No. 2) sherbet; having the part flavored to correspond the sherbet.

The handsomest dishes are, of course, made with the brightest-colored sherbets.

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One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two of one of one of candied fruit — half a do, fuls of Let the to a the one of and the and stir into the boiling Cook twenty minutes, and add the gelatine, which has been soaking one or two in water enough to cover it. to add the wine, sugar and cream. Freeze ten minutes; add the candied fruit, and finish freezing.

Take out the beater, pack smoothly, and set away for an hour or two.

When ready to serve, dip the tin in warm water, turn out the cream, and serve with whipped cream heaped around. Nesselrode Pudding. One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten eggs, half a pound of French candied fruit, one spoonful of vanilla extract, four of wine, one pint of water, one of sugar.

Boil the chestnuts half an hour; then rub off the black skins, and in the mortar a paste.

Blanch the almonds, and pound in the same manner. the sugar, water and juice from the for in a the yolks of the stir them into the sauce-pan in another of boiling water and beat the mixture, with an egg beater, until it thickens.

off, place in a of cold water, and beat for ten minutes. Mix the almonds and chestnuts with the cream, and rub all through a sieve. Add the candied fruit and the pineapple, cut fine. Mix this with the cooked Add the flavor and a Freeze the same as ice cream.

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The juice of five lemons, one pint of sugar, one of water, one table-spoonful of gelatine. Soak the gelatine in a little of the water.

Boil one cupful of the water and dissolve the gelatine in it.

Mix together the and lemon Turn into the can, and is light and creamy.

Lemon Sherbet, No.

One pint and a half of sugar, three pints of water, the juice of ten lemons.

Boil the sugar and water together twenty-five Add the lemon juice, and strain and freeze. makes a smooth, rich sherbet. Orange Sherbet.

the as the lemon, using, however, ten oranges.

In the spring, when oranges are not very acid, add the juice of a lemon. Sherbet, No.

Make the same as lemon sherbet. No. 2, but use the juice of twenty oranges instead of ten lemons. Boil the syrup for this dish thirty minutes. Pineapple Sherbet.

A pint-and-a-half can of pineapple, or, if fresh fruit is used, one large pineapple; a small pint of sugar, a pint of water, one of the gelatine one or two hours in cold water to cover. Cut the hearts and eyes from the fruit, chop it fine, and add the from the can.

Have half of the water hot, and dissolve the gelatine in it.

Stir this and the cold water the pineapple.

This sherbet will be white and creamy.

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Two small cans of pineapple, one generous pint of one quart of water. Pour the juice of the pineapple bowl.

Put the fruit in a sauce-pan with half the simmer twenty minutes. Put the the remainder of the water on to Rub the cooked pineapple through a sieve and add it to the fifteen minutes longer. juice, and cool and freeze.

Strawberry Sherbet. Two of strawberries, one of sugar, one and a half of water, one the berries and sugar together, and let them stand two hours. Soak the gelatine in cold to cover.

Add one the water to the strawberries, and Dissolve the gelatine in half a pint water, add this to the mixture, and freeze. Strawberry Sherbet, No. 2. One and a of one of sugar, one pint and a half of water, the juice of two lemons. Boil the water and sugar together for twenty minutes. Add the lemon and strawberry juice. Strain, and freeze. Raspberry Sherbet. This sherbet is made the same as the raspberries are not in season, use the or canned fruit and a smaller quantity of sugar. The juice of a lemon or two is always an improvement, but necessary.

The sherbet can also be made by following the second rule for strawberry sherbet. Raspberry Sherbet, No. 2. One bottle of German raspberries (holding a little more than a pint, and costing about 1.35), one

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gether, strain, and freeze. Currant Sherbet.

One pint of currant juice, one pint and a half of water, the juice of one lemon, one pint of sugar, one table-spoonful of gelatine.

Have the gelatine soaked in cold water, and it in pint of boiling Mix it with the pint of cold water, the sugar, lemon and currant juice, and Currant Sherbet, No. 2. One pint of sugar, one quart of water, one pint of currant juice, the juice of a lemon. the sugar together half an Add the currant and lem.on juice to the syrup.

Let this cool, and freeze. Frozen Strawberries. Two quarts of fresh strawberries, one pint of sugar, one quart of water.

Boil the water and sugar the and cook Let this cool, and freeze. When the beater is taken out add one pint of whipped cream. Preserv'ed fruit can be used instead of the fresh. In this case, to each quart of preserves add one quart of water, and freeze. Frozen Raspberries.

Prepare raspberries the same as strawberries. When cold, add the juice of three lemons; and All kinds of canned and preserved fruits can be prepared and frozen in any of the three ways given. Frozen Peaches.

One can of peaches, one heaping pint of granulated sugar, one quart of water, two cupfuls of whipped cream. Boil the add th(?

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; and when cool, freeze. When the beater is taken out, stir in the whipped cream with a set away until serving time. one at Frozen Apricots. One can of apricots, a generous pint of sugar, a quart of a of whipped cream— measured whipped.

apricots in pieces, add the sugar and water, and freeze. nearly frozen add Biscuit Glacd.

Mix in a deep bowl or pail one pint of rich cream, one-third of a cupful of sugar and one teaspoonful of vanilla extract. Put the mixture in a pan whip to a stiff froth. Stir this down, and whip again. the froth a deep dish.

all the whipped to a froth, fill paper cases with it, and place these in a large tin box (or, the freezer will do,) that is nearly buried in ice and salt — two of to six of ice— and is wholly covered after the cases are put in.

Let these remain there two a pint of strawberry sherbet. Put a thin layer of it on each case of cream, and return to the freezer.

Let the cases half an hour longer, and They should be arranged on a bright napkin, spread on a flat dish.

Biscuit Glacd, No. One pint of cream, whipped to a froth; a dozen and a half macaroons, three eggs, half a cupful of water, two-thirds of a cupful of sugar, a teaspoonful of vanilla the sugar and water for the eggs well, and stir the boiling the sauce-pan containing the mixture in another of boiling water, and

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in a pan of cold water, and beat the mixture until it is cold; add the flavor and whipped cream. fill paper cases.

the macaroons browned and rolled Put a layer of the crumbs on the cream in the cases, and freeze as directed in the other recipe. Two cupfuls of milk, one and a half squares of Baker’s chocolate, three-fourths of a cupful of powdered two of corn-starch, teaspoonful of salt, half a teaspoonful of vanilla extract. the milk in the double boiler, leaving out a third of a cupful to mix with the corn-starch. After mixing, stir into the boiling milk, and cook eight minutes. Dissolve the chocolate with half a cupful of the sugar and two table-spoonfuls of boiling Add to the other mixture. Beat the yolks and add them and the salt.

Cook two minutes.

Set in cold water, aqd beat until cool; flavor, and pour Beat Uie whites of the eggs to a stiff froth, add the remaining sugar, and heap on the custard. Dredge with sugar.

Brown with a salamander or hot shovel. Orange SoufH.6.

A pint of milk, five eggs, one-fourth of a cupful of granulated and of Florida oranges and a speck of Put the milk on to Beat the yolks of five eggs and whites of two with the granulated the milk, gradually, over this, ring all the to the in a basin of boiling water, and stir until it begins to thicken like soft custard.

This will be about two minutes. Add the salt, and set away to cool. Pare the oranges, remove the seeds, cut up fine, and put in a glass Pour on the cold cus-

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o eggs to a stiff froth, and beat in the powdered sugar. Heap this on the custard, and brown with a hot shovel or a salamander.

Surprise Souffle. One pint of the juice of any kind of fruit, one-third of a package of gelatine, half a cupful of sugar (unless the fruit is very acid, in which case use a little more), one pint of soft custard, ten macaroons, cupful of water. the gelatine two hours in a little of the Let the remainder of the water come to a boil, and pour the soaked in another of hot water and stir until all the gelatine is into the fruit Add the the in a pan of ice as the begins to thicken, beat with a whisk until it hardens; then place in the ice chest for a few the macaroons in a cool Let cool and roll them At serving time put the custard in a souffle dish. Heap the jelly on this, and cover all with the macaroon crumbs. Omelet Souflfie a la Creme. Four eggs, two of sugar, a speck of a teaspoonful of vanilla extract, one cupful of whipped the to a froth, and gradually beat the the into them.

beaten, add the yolks, and lastly the whipped cream. a holding about one the this and bake just twelve minutes. Serve the moment it is taken from the oven. Omelet Souffle h, la Po6le. The whites of eight and yolks of two spoonfuls of sugar, a speck of salt, two table -spoonfuls of but-

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of the eggs, the the whites to a stiff froth.

Stir this in with the beaten Have a large omelet pan very hot. of butter in this, and pour in half the mixture. Shake rapidly for a minute; then fold, and turn on a hot Put the remainder of the butter and mixture in the pan, and proceed as before.

Turn this omelet on the dish by the Dredge lightly with sugar, and place in the oven for eight minutes.

Serve the moment it comes from the oven.

Charlotte Russe.

Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of vanilla extract, a package of gelatine, one and a cupfuls of milk, one of cream.

the in half a cupful of the Beat the yolks the sugar together, and put in the double boiler with the remaining milk.

Stir until the mixture begins to thicken; then add the gelatine, and strain into a large tin basin. Place this in a pan of ice water, and when it to cool, add the whites of the eggs, well beaten, the wine and flavor, and the whipped cream.

Mix and moulds lined Set to With the quantities two quart moulds can be filled.

The lining may be one piece of sponge or strips of it, or lady-fingers. The wine may be omitted. Charlotte Russe, No. One pint of rich cream, one teaspoonful of vanilla one-third of a cupful of sugar. Mix all together in a tin pail and place in a basin of ice water. Whip the cream to a stiff froth, and skim into a colander. When nearly whipped, return to the pail that which has drained through the colander, and whip it a quart mould lined stale

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JL XXI XW VV XlfXX VfXXX^^>.>VA WXV-VXXXX 1.VXJVA w %, ice chest for an hour or two. Apple Charlotte.

One scant pint of apples, steamed, and rubbed through a; one-third of a box of gelatine, soaked an hour in onethird of a cupful of cold water; one cupful of sugar, the juice of a large lemon, the whites of three eggs. Pour half a cupful of boiling water upon the until thoroughly dissolved, and pour upon the apple the and in a of ice and beat until it begins to thicken. Add the whites of the beaten to a stiff froth. Pour into a two-quart mould, which has been lined with sponge cake, and put on ice to Make a soft custard of the yolks of the eggs, one pint of milk and three table-spoonfuls of sugar. the charlotte is turned out on a dish, pour this around. Calf’s Foot Jelly.

Four calfs feet, six quarts of water, the juice of two lemons and rind of one, two cloves, a two-inch piece of stick cinnamon, two cupfuls of sugar, a pint of wine, the whites and Wash the feet very carefully and put them on with the cold water. Boil gently until the water is reduced to two quarts; then strain through a napkin, and set away to harden.

In the morning scrape off all the wipe the jelly with a clean towel. it up and put in a the the whites of the eggs and the shells with of Let the mixture come to a boil slowly, and set back for twenty minutes where it at the Strain through a napkin, mould, and set away to harden. Wine Jelly.

One box of gelatine, half a pint of cold water, a pint and a half of boiling water, one pint of sherry, one the

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Ppur the boiling water on it, and stir until dissolved. Add the lemon juice, sugar and wine. Strain through a napkin, turn into moulds, and, when cold, place in the ice chest for six or eight hours.

One good way to mould this jelly is to pour some of it into the mould, harden it a little, put in a layer of strawberries, pour in jelly to set them, and then enough to make another then put in more berries, and a third layer of jelly, and so continue, until all the jelly has been used. Cider Jelly.

A box of gelatine, one pint of sugar, a quart and pint of cider, half a pint of cold water. Soak the gelatine in the cold water for two hours. Let the cider come to a boil, and pour it on the gelatine.

a napkin, and turn into moulds. in the refrigerator for six or eight hours. Liemon Jelly.

Two cupfuls of sugar, one of lemon juice, one quart of boiling water, one cupful of cold water, a box of gelatine. the gelatine in the cold water for two hours. Pour the boiling water on it, add the sugar and lemon juice, strain through a napkin, mould and harden.

One box of gelatine, one pint of orange juice, the juice of a lemon, one pint of sugar, a pint and a half of boiling water, half a pint of cold the and egg.

Soak the gelatine as for the other jellies.

Add the water, sugar, the fruit juice, and the white and egg, beaten with two table-spoonfuls of cold water. mixture come to a boil, and for twenty minutes it will keep hot, but will not through a

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the depth of two inches with liquid is hardened, put on a layer of oranges, divided into eighths; to pour on a little more jelly, to set the fruit, and then fill up with jelly.

Keep in the ice chest for six or eight hours. Make the same as wine jelly, using a pipt of currant juice instead of wine.

Three pints of ripe strawberries, a box of gelatine, a of sugar, one pint of boiling water, half a pint the juice of a lemon.

Soak the gelatine for two hours in the Mash the berries with the sugar, and let them stand two hours.

Pour the boiling water on the fruit and Press the juice from the strawberries and add the lemon juice to the dissolved Strain through a napkin, pour into moulds, and Raspberry is made in the same way.

Pineapple Jelly.

A pint-and-a-half can of pineapple, a scant pint of sugar, the white and shell of an egg, a box of gelatine, the juice of a lemon, one quart of boiling water, half a pint of cold water. Cut the pineapple in fine pieces, put with the and simmer gently the irr the cold water for two hours. Add it, the sugar, lemon and pineapple juice, and the white and of the egg to the Let once, and set back for twenty minutes where it hot, but will not Strain through a napkin, turn into moulds and Coffee Jelly.

One pint of sugar, one of strong coffee, a pint and a of boiling water, half a pint of cold water, a box

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boiling water on it, and when it is dissolved, add the and coffee.

Strain, turn into moulds, and set away to harden. This is to be served with sugar and cream. Soft Custard.

One quart of milk, one teacupful half a teaspoonful of salt, the yolks of eight eggs and whites of two, one teaspoonful of lemon or vanilla flavor, or half as much of almond.

the eggs together, and add one cupful of milk. Let the remainder of the milk come to a boil, pour it on the beaten mixture, and put this on the in it to which will be in five minutes, when add the salt, and to add the in custard glasses.

Soft Caramel Custard. One quart of milk, half a cupful of sugar, six teaspoonful of salt.

Put the milk on to boil, reserving a cupful.

Beat the eggs, and add the cold milk to them. Stir the sugar in a small frying-pan until it becomes liquid and begins to smoke.

Stir it into the boiling milk beaten eggs and cold milk, and stir constantly until the mixture begins to thicken. Serve in glasses.

Chocolate Whips.

One quart of milk, one (ounce) square of Baker’s chocolate, one generous half cupful of sugar, six of Scrape the chocolate fine and put it in a small fryingpan with two table-spoonfuls of the sugar and one of boiling When dissolved, add it to a pint and a half of the milk, which should be hot in the double boiler. eggs and the remainder of the sugar together, add the cold milk, and stir into the boiling Stir constantly until it

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Season one pint of cream with two table-spoonfuls of sugar and half a teaspoonful of vanilla Whip to a When the custard is cold, half fill glasses with heap whipped cream upon it.

Or, it can be served large dish, with the whipped cream on top. T Kisses.

Beat the whites of six to a stiff froth. They should be beaten until so light and dry that they begin to fly off of - the beater.

in a cupful of powdered sugar, gently and paraffine paper over three boards, which measure about nine by twelve Drop the mixture by spoonfuls on the boards, having perhaps a dozen on each one.

Dry in a warm oven for about three-quarters of an then brown them Lift from the paper and stick them at the base by twos.

A dozen and a half can be made from the quantities given. Cream Meringues.

These are made similar to kisses, but are put on the paper in oblong shape, and dried two hours. Take from the board and, with a spoon, remove Season half a pint of rich cream with a table-spoonful of sugar and one of wine, or a speck of vanilla, and whip it to a stiff froth. the shells with this, and join them. Or, they may be filled with ice cream.

If the meringues are exposed to much heat they are spoiled. Kiss Wafers.

Half a pint of blanched bitter almonds, one heaping cupful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two of corn-starch.

Blanch the almonds and pound them in a mortar. As soon as they are a little broken add the white egg.

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little at a time, the whites of two eggs, one at a time, and the flour and corn-starch. When thoroughly mixed, add, by degrees, the three remaining whites. the bottom of a flat baking pan and put the on it in it very ihin, especially centre, and bake in a quick oven.

The moment the are the oven, roll into the shape of cornucopias. If allowed to cool, they cannot be rolled, and for this reason it is best to bake only half a dozen at a time. all are shaped, fill with the kiss mixture, made by beating the whites of three eggs to a stiff froth, and stirring into them, lightly, four table-spoonfuls of powdered the wafers in a warm oven for twenty minutes or half an hour, to dry. With the quantities given two dozen can be made. Brier Hill Dessert. Stew one quart of blackberries with one quart of sugar and half a cupful of water. 'Phey should cook only fifteen minWhen cold, serve with powdered cracker and sugar and cream.

The cracker and berries should be in separate Richmond Maids of Honor. In the little town of Richmond, England, is a small pastry shop widely known for its cheese It is said that the original recipe tor them was furnished by a maid of Queen Elizabeth, who had a palace at Richmond.

In the neighboring city of London the are in great demand, and the popular opinion there is that the only place to get them is the shop mentioned, where they are made somewhat as follows:

One cupful of sweet milk, one of sour, one of sugar, a lemon, the yolks of four eggs, a speck of Put all the milk in the double boiler and cook until it curds; then strain.

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eggs together, and add the rind and juice of the lemon and the curd.

patty pans puff or chopped rolled very thin.

Put a large spoonful of the mixture in each one, and bake from fifteen to twenty minutes in a moderate Do not remove from the pans until cold. These are nice for suppers or lunches as well as for dessert. Fanchonettes.

One cupful of sugar, half a cupful of water, one table-spoonful of corn-starch, one the of four eggs, the juice and rind of two lemons. Mix the cornstarch with a in half a cupful of the eggs and lemon and stir into the boiling corn-starch. Place the basin in anand the it thickens, perhaps from to ten minutes; butter and set away to cool. little patty pans with puff paste, or any rich paste, rolled very thin. Put a spoonful of the in one, and bake in a slow oven from twelve to twenty minutes. When cool, slip out of the pans, and serve on a napkin. for lunch, tea or children’s parties, only for parties make them The mixture for fanchonettes will keep a number of weeks in a cool place, so that if one makes a quantity at one time, portions can be used with the trimmings of pastry left from pies. Fruit Glac4.

Boil together for half an hour one cupful of granulated sugar, one of Dip the point of a skewer in the syrup, after it has been boiling the given time, and then in water.

If the thread formed breaks off brittle the syrup is done.

Have oranges pared, divided into eighths and wiped free of moisture. Pour part of the hot syrup into

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pieces or orange on the point of a large needle or skewer and dip them in the syrup. Place them on a dish that has been buttered lightly.

Grapes, cherries, walnuts, etc., can be prepared in the same way. Care must be taken not to stir the syrup, as that spoils it. Gateau Saint Honord.

Make a paste the same as for pie Roll puff or chopped paste very thin, and cover the plates with it.

Cut off the paste about an inch from the edge all round the plates.

Spread a thin layer of the cooked paste over the puff paste.

Put a tube, measuring inch in diameter, in a pastry bag. the of the paste into the bag and press it through the tube on to the edges of the plates, where the puff paste cut off.

Care must be taken to have the border of equal thickness all round the plates.

With a fork, prick holes in the paste in the centre of the plate.

Bake half an hour in a moderate oven. When the plates have been put in the oven, make what paste is left in the bag into balls about half the size of an American walnut.

There will be enough for three dozen. Drop them into a pan that has been buttered lightly, and bake fifteen or While they are baking, put half a cupful of water and half a cupful of granulated sugar in a small saucepan, and boil twenty-five minutes. little balls and the paste in the is take the balls on the point of a skewer or large needle, dip them in the syrup and place them on the border of paste (the syrup will hold them), about two inches apart. A word of caution just here: Do not stir the syrup, as that will make it grain, and, of course, spoil it. A good plan is to pour part of the syrup into a cup, in hot That remaining in the sauce pan should be hot, but it

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used, dip four dozen French candied cherries in the and stick between the Reserve about fifteen cherries, with which to garnish the centre of the cake. Whip one pint and a half of cream to a froth. a package of gelatine in half a cupful of milk for two Pour on this half a cupful of boiling milk. the pan of whipped cream in another of ice water, and it two-thirds of a cupful of sugar and a the gelatine on stir gently from the bottom until it begins to thicken. When it will just fill the three plates with it, and set in the ice chest for half an hour. Garnish the top the remaining cherries, and serve. This is an excellent dish for dessert or party suppers.

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Rice Cake.

One cupful of butter, two of sugar, two and one-fourth of rice flour, six eggs, the juice and rind of a lemon. butter to a cream; then gradually beat in the sugar, and add the lemon.

Beat the yolks and whites separately, and add them to the beaten sugar and butter. Add also the rice flour. Pour into a shallow pan, to the depth of about two Bake from thirty-five to forty-five minutes in a moderate oven. Silver Cake.

One cupful of sugar, half a cupful of butter, the whites of three eggs, half a cupful of com-starch, in half a cupful of milk; one and a fourth cupfuls of flour, half a teaspoonful of cream of tartar, one-fourth of a of soda, and vanilla or almond flavor.

the butter to a cream, and gradually beat in the sugar. Add the flavor. Mix the flour, cream of tartar and soda together, and sift.

the whites to a stiff froth.

Add the com-starch and milk to the beaten sugar and butter; then add the whites of the eggs and the flour.

Mix quickly and thoroughly.

Have the batter in sheets, and about two inches deep. Bake in a moderate oven for about half an hour. A chocolate frosting is nice with this cake.

[Mrs. L. C. A.

G-old Cake.

One cupful of sugar, half a cupful of butter, the of three eggs and one whole egg, half a cupful of milk, one-

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and three-fourths cupfuls of flour. Mix the butter and sugar together, and add the eggs, milk, flavor and flour, in the order named.

Bake the same as the silver A frosting is good with this cake. [Mrs. L. C. A.

Angel Cake.

The whites of eleven eggs, one and a half cupfuls of granulated sugar, one cupful of pastry flour, measured sifted four times; one teaspoonful of cream of tartar, one of vanilla extract.

Sift the flour and cream of tartar together.

Beat the whites to a stiff froth. Beat the sugar into the eggs, and add the seasoning and flour, stirring quickly and Beat until ready to put the mixture in the oven. Use a pan that has little legs at the top corners, so that when the pan is turned upside down on the table, after the baking, a current of air will pass under and over it.

for forty minutes in a moderate oven.

Do not grease the pan.

Sunshine Cake.

This is made almost exactly angel whites of eleven eggs and yolks of six, one and a half cupfuls of granulated sugar, measured after one sifting; one of flour, measured after sifting; one teaspoonful of cream of tartar and one of orange extract. Beat the whites to a froth, and gradually beat in the sugar. Beat the yolks in a similar manner, and add to them the whites and sugar and the flavor.

Finally, stir in the flour. Mix quickly and well.

Bake for fifty minutes in a slow oven, using a pan like that for angel cake.

Demon Cake.

One cupful of butter, one of sugar, one of molasses, two eggs, four and one-fourth cupfuls of flour, one table-spoonful of ginger, one of cinnamon, four of brandy, half a grated nut-

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tuls of milk; one cupful of currants, and one of preserved ginger, cut in fine strips. Beat the butter to a cream beat in the sugar, brandy and eggs well beaten, and add them. in the soda and flour.

Have two pans well buttered, or lined paraffine Pour the cake mixture, to the depth of about two in each pan.

Sprinkle a layer of fruit on it.

Cover with a thin layer of the and add more this until all the batter and fruit is used. Bake two hours in a moderate oven.

Ames Cake.

One generous cupful of butter, two of sugar, tliree cupfuls of pastry flour, one small cupful of milk, the yolks of eggs and whites of three, one teaspoonful of cream of half a teaspoonful of soda, or one and a half teaspoonfuls of baking powder, one teaspoonful of lemon or the juice of one fresh lemon. Beat the butter to a cream. Add the sugar, gradually, then the seasoning, the eggs, well beaten, next the milk and then the flour, in which the soda and cream of tartar are mixed. Mix thoroughly, but quickly, and bake in two sheets in a moderate oven for twenty-five or Cover with a frosting made by stirring two cupfuls of powdered sugar into the whites seasoning with lemon. Black Cake.

Three cupfuls of butter, one quart of sugar, three of flour, half a pint of molasses, half a pint of brandy, halfa pint of wine, one teaspoonful of saleratus, one ounce of all kinds of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. in deep pans, in a moderate oven, between three and four hours. is one of the best of rich cakes.

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wnite rruit One cupful of butter, two of sugar, three of flour, the whites of eight eggs, half a wine-glass of white wine, two teaspoonfuls of baking powder, one-fourth of a pound of citron, cut; half a pound of chopped almonds, one tea-cupful of dessicated cocoanut.

Beat the butter to a cream, and gradually beat in the sugar, and then the wine. Beat the eggs to a stiff froth, and stir into the butter and sugar. Add the flour, is thoroughly mixed with the baking powder, and lastly the fruit.

Bake, in two loaves, forty minutes in a moderate Wedding Cake.

Nine of butter, five pints of sugar, four quarts of flour, five dozen of eggs, seven pounds of currants, three and a citron, of shelled almonds, seven of raisins, one and a half pints of brandy, two ounces of mace. in a moderate oven for two hours or more.

This will make eight loaves, which will keep for years. Lady’s Cake.

Three-fourths of a cupful of butter, two cupfuls of sugar, of of pastry the of six of baking powder, one of essence of almond.

the to a Add the sugar, gradually, then the essence, milk, the whites of eggs, beaten to a stiff froth, and the flour, in which the baking powder has been mixed. Bake in one large pan or two small ones, and frost, or not, as you please. If baked in sheets about two it will take about twentyfive minutes in a moderate oven. Queen’s Cake.

One cupful of butter, a pint of sugar, a quart of flour, four eggs, half a gill of wine, of brandy and of thin cream, one

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and stir quickly into the sugar, butter and egg: add the; finally add the in deep pans in a moderate oven. Composition Cake. One and one-lmlf quarts of flour, half a pint of sour milk, one pint of butter, three-fourths of a quart of sugar, eight eggs, one wine-glass of wine and one of brandy, one of one of raisins, stoned and chopped; two pounds of currants, half a pound of citron, a nutmeg, two teaspoonfuls of cinnamon, one of allspice, one of mace, halt a teaspoonful of clove.

the butter to a cream, and add the sugar, gradually, the the spice, wine and brandy.

the soda in a tablespoonful of hot water; the sour milk, and add to the the lastly the Bake two hours in well-buttered pans in a moderate This will make three loaves. Ribbon Cake.

Two cupfuls of sugar, one of milk, four of flour (rather scant), four teaspoonful of soda, one of cream of tartar. the butter to a cream. Add the sugar, gradually, beating all the while; then the flavoring (lemon or nutmeg). the eggs very light. Add them and the Measure the flour after it has been sifted. Return it to the sieve, and mix the soda and cream of tartar it.

Sift this into the bowl of beaten ingredients. quickly and vigorously, to mix, and then stop.

Take three sheet pans of the same size, and in each of two put one-third of the mixture, and bake. To the other third add four teaspoonfuls of cinnamon, a cupful of currants and about an eighth of a pound of citron, cut fine. Bake this in

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X ViliO-l'lllXlg TT IX\^1X VXV/XX\-^ LCA-rVV^ V^VXW V^i Spread the light cake with a thin of jelly, while warm.

Place OQ this the dark cake, and spread the other sheet of light cake on this. Lay a paper over all, and then a thin sheet, on which put two irons.

The cake will press in about two hours. Regatta Cake.

Two pounds of raised dough, one pint of sugar, one cupful of butter, four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one pound of raisins. Mix thoroughly, put in deep pans that have been thoroughly greased, and let it if in very warm weather, or longer, if in cold weather. Bake in a moderate oven. Nut Cake.

One cupful of sugar, half a cupful of butter, half a of milk, two cupfuls of pastry flour, two eggs, one coffee-cup ful of chopped raisins, one of chopped English walnuts, one teaspoonful of cream of tartar, half a teaspoonful of soda.

Beat the butter to a cream.

Add the sugar, gradually, and when light, the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly Mix quickly, and add the raisins and nuts.

in rather deep in a moderate for thirty-five Frost, if you please. The quantities given are for one large or two small use baking powder, instead of cream of tartar and soda, take a teaspoonful and a half.

Snow Flake Cake.

Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking powder, the juice

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the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the in which the soda and cream of tartar are well mixed. in sheets in a moderate oven. When nearly cool, frost.: The whites of three eggs, two of powdered sugar, half a grated cocoanut, the juice of half a Beat the whites to a Add the gradually, and the lemon and cocoanut. Put a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting. Or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden.

Federal Cake. One pint of sugar, one and a half cupfuls of butter, three eggs, two wine-glasses of milk, two of two of brandy, one of cream of half a teaspoonful of saleratus, fruit and spice to taste. in deep pans, the depending on the quantity of fruit Sponge Rusks. Two of sugar, one of butter, two of milk, one of yeast, three eggs. Rub the butter, sugar and eggs together. Add the milk and yeast, and flour enough to make a thick Let this stand in a warm place until light, and then add flour enough as thick as for biscuit.

and put in a pan in which they are to be baked, and let stand two or unless the weather is wa,rm).

forty minutes in a moderate It is to set the at night, for it will then be ready to bake the following forenoon.

rusks are wanted warm for tea, the must, of course, be set early in the morning.

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4.«,yior Half a cupful of butter, two and a of sugar, one of milk, three and a half of pastry one teaspoonful of cream of tartar, half a teaspoonful of soda, flavor to taste.

Beat the butter to a cream, then beat in the sugar, next the; the the and lastly the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake in a moderate oven, either in loaves or sheets.

If in twenty-five; if in loaves, forty-five.

The quantities given are for two loaves or is for Washington or pies, and is good baked in sheets and frosted. Loaf Cake.

Two quarts of sugar, seven cupfuls of butter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one It should be made at such an hour (being governed by the weather) as will it time to get light by evening.

It should stand about six hours in summer and eight in Put in half the butter and eggs, and the flavor and yeast, and beat thoroughly. In the evening add the remainder of the butter, rubbing it with the the rest of the eggs, and the spice.

Let the cake rise again, until morning; then add the fruit.

Put in deep pans, and let rise about half Bake from two to three hours in a slow oven. Chocolate Cake.

One and a half cupfuls of sugar, half a cupful of half a cupful of milk, one and three-fourths cupfuls of flour, a quarter of a pound of Baker’s chocolate, three teaspoon ful of cream of tartar, half a teaspoonful of soda.

Scrape the fine, and add of

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\ the butter to a cream. Gradually add the sugar, beating all the while.

Add three table-spoonfuls of boiling water to the chocolate and over the until smooth and glos'jy; then stir into the beaten sugar and Add to the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed.

in a moderate oven. This will make two sheets. Frost it, if you like.

Chocolate Cake, No. 2. One cupful of butter, two of and a flour, one of milk, five eggs—the whites of two being left out, one teaspoonful of cream of tartar and half a teaspoonful of soda, or one and a half of baking powder. the to a cream.

Add the gradually, then the eggs, well the milk, next the the soda and cream of tartar have been well mixed. in two sheets for thirty minutes in a moderate oven, and ice.: The whites of two eggs, one and a half cupfuls of powdered sugar, six table- spoonfuls of grated one Put the and six spoonfuls of the sugar in a sauce-pan with two of hot water.

Stir over a hot smooth and glossy.

Beat the whites to a froth, and add the sugar and Orange Cake.

Two of sugar, a small half cupful of butter, two cupfuls of flour, half a cupful of water, the yolks of five eggs and whites of four, half a teaspoonful of soda, a teaspoonful of cream of tartar, the rind of one orange and the juice of one and a the to a Add the sugar, gradually, then the orange, the eggs, well beaten, the water and the flour, in which the soda and cream of tartai

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minutes, in a moderate oven, and when cool, frost.:

The white of an egg, the of one and a half oranges and the grated of one, one cupful and a half of powdered sugar, unless the egg and oranges are very large, in which case use two cupfuls. Railroad Cake.

Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, two of milk, six of saleratus, two of cream of tartar, lemon peel. Bake in shallow pans in a quick oven.

Hot Water Sponge Cake.

Six eggs, two cupfuls of sugar, two of pastry cupful of boiling water, the grated rind of half a lemon, and one teaspoonful of the juice. the yolks and sugar to a; also, beat the whites to a stiff froth. Add tshe lemon to the yolks and sugar, then add the boiling water, next the whites, and, last of all, the flour. Mix quickly, and in two sheets for half an hour, in a moderate oven. Sponge Cake.

Ten eggs, two and a half cupfuls of sugar, two and a half of pastry flour, the juice and grated rind of one lemon. the yolks and sugar together until very light. Add the lemon. Beat the whites to a stiff froth. Stir the flour and this froth alternately into the beaten yolks and sugar. the batter about three inches deep in the pan. Sprinkle with sugar, and bake three-quarters of an hour in a moderate oven. If the batter is not so deep in the pan not so to bake.

Sponge Cake, No.

The yolks of a dozen eggs and whites of eight, one and three-fourths cupfuls of sugar, the same quantity of flour, the

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sugar together.

Add the lemon nnd and juice and beat a little longer.

the whites to a stiff froth, and add them to the mixture.

Gradually stir in Pour the mixture into a baking pan to the depth of about two inches. Bake from thirty-five to forty minutes in a slow oven. Viennois Cakes.

Cut any of plain Cut a small piece from the centre of each square, and fill the cavity with some kind of marmalade or Replace the part that was removed, and cover are nice for dessert. Dominos.

Have any kind of sponge cake baked in a rather thin sheet. Cut this into small oblong the of a domino.

Frost the top and sides of them. When the frosting is hard, draw the black lines and make the dots with a brush that has been dipped in melted chocolate. are particularly good for children’s parties Lady-Fingers.

Four eggs, three-fourths of a cupful of pastry flour, half a cupful oipowdered sugar. Have the bottom of three baking pans covered with paraffine paper or sheets of buttered note paper.

Beat the yolks of the eggs and the to a Beat the whites to a stiff, dry froth, and add to the yolks and sugar.

Add the flour, and stir quickly and gently. Pour the mixture into the pastry bag, and press it through on to the paper in the shape and of the size you wish.

all the mixture has been sprinkle powdered sugar on the cakes, and bake from twelve to sixteen minutes in a very slow oven.

Caution.

The mixture must be stirred, the is

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and eggs.

Much stirring turns is hot the fingers will rise and fall, and if too cool they will spread.

It shoidd be about half as hot as for bread. You will not succeed in using the pastry bag the first time, but a little practice will.make it easy to get the forms wished. There are pans especially for baking lady-fingers. quite expensive.

Sponge Drops.

Make the batter the same as for lady-fingers, and drop on the paper in teaspoonfuls.

Sprinkle with sugar.

Bake in a slow oven from twelve to sixteen minutes. Sponge Drops, No. 2.

Three eggs, one and a half cupfuls of sugar, two of half a cupful of cold water, one teaspoonful of cream of tartar, half a teaspoonful of saleratus.

Beat the sugar and eggs Add the water when they are light, and then the flour, in which mix the saleratus and cream of tartar. with lemon.

Have muffin cups very lightly buttered, and drop a teaspoonful of the mixture into each one. in a quick oven.

These drops are nice for dessert or tea. Sponge Cake for Charlotte Russe. Line the bottoms of two shallow baking pans with paraffine paper or buttered paper, and spread the lady-finger mixture on it.

Bake slowly eighteen minutes. Cut paper to fit the sides of the mould.

When the cake is cold, lay this pattern on it and cut with a sharp knife. Make the sponge cake as for lady-fingers, and bake in one shallow pan it is yet warm, cut off the edges, and spread the cake with any

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place until serving time.

Cut in slices with a sharp knife. Molasses Pound Cake.

One quart of molasses, one pint of water, six and a pints of flour, one ounce of soda, half an ounce of alum, one heaping cupful of butter, six eggs, one ounce of cinnamon, one pound of raisins.

Boil the alum in part of the of water, and let it cool before mixing with the other ingredients, instead of alum, one ounce of cream of tartar may be Soft Gingerbread.

Six cupfuls of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of saleratus, and two of ginger.

This is excellent.

Hard Gingerbread.

One cupful of sugar, one of butter, one-third of a cupful of utolasses, half a cupful of sour milk or cream, one teaspoonful of saleratus, one table-spoonful of ginger, flour enough to Roll thin, cut in oblong and Care must be taken that too much flour is not mixed in with the dough.

All kinds of cakes that are rolled should have no more flour than is absolutely necessary to work them. Canada Gingerbread.

One cupful of butter, two of sugar, one of molasses, five of flour, three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one tea-cupful of cream or one spoonful of cinnamon, one pound of currants. Beat the butter to a cream.

Add the sugar, and; next the eggs, well beaten; then the milk, the soda has been dissolved, next the flour; and lastly the currants.

will make three sheets, or two very thick ones.

in a

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if in two sheets, ten minutes longer. Fairy Gingerbread.

One cupful of butter, two of sugar, one of of flour, three-fourths of a teaspoonful of soda, one table-spoonful of ginger.

Beat the butter to a cream. Add the gradually, and when very light, the ginger, the milk, in which the soda has dissolved, and finally the baking pans upside down and wipe the bottoms clean.

Butter them, and spread the cake mixture very thin on them. Bake in a moderate oven until brown. still hot, cut into squares with a case-knife and slip from the pan.

Keep in a tin box.

This is delicious.

a large dish of gingerbread can be made. It must be spread on the bottom of the pan as thin as a wafer, and cut the moment it comes from the oven. Shewsbury Cake.

Two cupfuls of butter, one of sugar, three of flour, four eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and bake in a quick oven.

Not a particle more of flour than what is given above must be used. The cakes should be made in a room, and they cannot be made in very warm weather.

They can be kept a long time, and are delicious. Jumbles.

Three cupfuls of sugar, two of butter, five of flour, one egg, a of to sprinkle with sugar, cut in round cakes, and cut a small piece from the centre of each. Bake in a quick oven. Seed Cakes.

Three-fourths of a pint of sugar, one a quart and half a pint of flour, one of saleratus.

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bake quickly. Cookies.

One cupful of butter, two of sugar, of a teaspoonful of saleratus, in four of milk; one egg, flavor to taste. Roll and bake like seed cakes. Hermits.

Two cupfuls of sugar, one of butter, one of raisins (stoned and chopped), three half a teaspoonful of soda, dissolved in three table-spoonfuls of milk; a nutmeg, one teaspoonful each of clove and cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch thick, and cut with a round cake cutter.

Bake in a rather quick oven. It will take about twelve minutes. [Mrs. L. C. A. Kneaded Plum Cake. Two and a half cupfuls of sugar, half a of half a cupful of sour milk, two of a teaspoonful of saleratus, of cinnamon and of nutmeg, a cupful of chopped raisins, and flour enough to knead (about six cupfuls) Roll an inch and cut in oblong pieces. Bake on sheets in a quick oven. Midairs.

Put one cupful of boiling water and half a cupful of butter in a large sauce-pan, and when it boils up, turn in one pint Beat well with the vegetable masher. When perfectly smooth, and velvety to the touch, remove the a bowl.

the is nearly cold, beat the eggs it the hand.

Only a small part of the should be added at a time.

is take abouf twenty minutes), spread on buttered sheets in oblong pieces about

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about two inches apart.

in a rather quick oven for twenty-five minutes. As as they are done, ice with either chocolate or vanilla frosting. When the icing is cold, cut the eclairs on one side and fill them.

Chocolate !^clairs. Put one cupful and a half of milk in the Beat together two-thirds of a cupful of sugar, one-fourth of a cupful of flour, two eggs, and one-fourth of a Stir the mixture the Cook fifteen minutes, stirring one teaspoonful of Put two of scraped chocolate with of powdered three of boiling water. Stir over the until smooth and glossy.

Dip the tops in as they come from the oven.

When the chocolate icing is dry, cut open, and fill with the cream, which should be cold. If a chocolate flavor is liked with the cream, one table-spoonful dissolved chocolate may be added to it.

Vanilla !^clairs. Make an icing with the whites of two eggs and a and a half of powdered sugar. Flavor with one of vanilla extract. Frost the eclairs; dry, open, and fill with a cream, the same as may be filled with cream sweetened, flavored with vanilla and whipped to a stiff froth. Strawberry and raspberry preserves are sometimes used to are named after the fruit with which they are filled. The white of one egg, one tea-cupful of powdered one table-spoonful of lemon juice. Put the white of the egg in a bowl and add the sugar by degrees, beating a

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If the white of the egg is it will require a very full cup of sugar, and if small, a rather scant cupful. The egg must 7iot be the is added.

This gives a smooth, tender frosting, which will cover one sheet of The same amount of material, the whites of the eggs unbeaten, will make one-third less frosting it are to a stiff froth adding the but the will be enough smoother and softer to pay for the extra quantity. It may be flavored with half a teaspoonful of vanilla. Chocolate Icing.

Two squares of Baker’s chocolate, the whites of two eggs, two of of Beat one and two-thirds cupfuls of the sugar into the unbeaten whites of the eggs. Scrape the chocolate, and put it and the remaining third of a cupful of sugar and in a small Stir over a hot smooth and glossy, and then stir into the beaten whites and the quantity given two of cake iced.

Chocolate Icing, No. 2. Soak a teaspoonful of gelatine one or two hours in three table-spoonfuls of water. Pour on it one-fourth of a cupful of boiling water, and stir into it one and two-thirds cupfuls of Prepare two of chocolate as for the first icing, and stir them this mixture.

Use immediately.

Caramel Frosting. One cupful of brown sugar, one square of Baker’s chocolate, scraped; one of not to let it bum.

Spread on the cake while hot.

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Into the yolks of two eggs stir powdered sugar enough to thicken, and flavor strongly with lemon. This does not have so good a as other kinds of frosting, but it makes a change.

Marking Cakes in Gold. Bake round cakes for the children, and when the on them is hard, dip a small brush into the yolk of an egg, and write a word or name upon the cake. It pleases the little ones very much.

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PRESERVING.

In using self-sealing glass jars great care must be taken. If the work is properly done the fruit can be kept for years. Have a kettle of hot water on the stove beside the preserving kettle, and also a small dipper of hot water.

Plunge a jar into the hot water, having the water strike both inside and outside the jar at the same time. If you set it down instead of plunging it, it will break.

in the dipper.

When the jar is hot, lift it up and pour the water from it into the the jar hot water and it with hot fruit from the preserving to the brim with the hot syrup.

Take the cover from the dipper of hot water and screw very tightly.

In the jars a second time have the right cover and band for each one. A largemouthed tunnel, such as grocers have, is almost indispensible in the work of preserving. Jellies and jams should be put in tumblers or bowls. A be cut to fit the top, and then wet in brandy, and another paper should be pasted over it.

Jelly tumblers with glass covers are more convenient than the old-fashioned ones, and where they are used the second paper cover is not necessary.

It is better not to cover until some weeks after the jelly is made. crushed is much the nicest for preserving.

If jelly does not seem hard, as it should be the day after it is made, it can be set in the sun for several hours, which will help it greatly.

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To each pound of berries allow half a pound of sugar. Put the berries in a kettle, and mash them a so that there will be juice enough to cook them without using water. them to prevent scorching. Cook fifteen minutes the sugar, and let them boil hard one in the jars as directed. More or sugar may be as one prefers.

Raspberries.

To each pound of berries allow three-fourths of a pound of sugar, and cook the same as the strawberries. Cherries.

Cherries may be either with or without stones. Many think the stones give a richer flavor. To each pound of cherries allow of a pound of sugar in the kettle with half a pint of water to three pounds Stir it it is boiling, add the cherries, and cook three minutes; then put in the jars. Currants.

Currants should be prepared the same as raspberries. Pare the fruit, and be sure you take out all the eyes and discolored parts.

Cut in slices, and cut the in bits, taking out the core. Weigh the fruit, and put in a pan with half as many pounds of sugar as of fruit. Let it In the morning put it the fire and let it boil rapidly for a only, as cooking long discolors it.

Put it in the jars as directed. Grated Pineapple.

Pare the fruit clean; then grate it on a coarse grater, rejecting the cores.

Weigh k, and put to each pound of

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boil for a minute, and it is done.

Put it in jars as directed. Blackberries.

Blackberries are prepared If they are quite ripe, not quite so much sugar is needed. Whortleberries To each quart of berries allow of a pound of sugar, and half a pint of water to three pounds of sugar. Put the water and sugar over the fire, and when boiling hot, add the berries.

Cook three minutes. Put in the jars as directed.

Crab-Apples.

To each pound of fruit allow half a pound of sugar, and a pint of water to three pounds of sugar. the is boiling hot, drop in the apples. They will cook very quickly. When done, a jar the fruit, and it up Pears.

Pare the fruit and cut in halves. into cold water, or they will be discolored. Use one pound of sugar for three of fruit, and one quart of water for three pounds of sugar. When the syrup is boiling, take the pears from the water, and drop into the syrup.

Cook until they can be pierced easily with a silver fork.

Fill the jars with fruit, and fill up to the brim with syrup, using a in the tunnel, the syrup may look clear. Bartlett pears are delicious, as are, also, Seckel; but many other varieties are good. Have ready a kettle of boiling Fill a wire basket with peaches and plunge them into the boiling water. In two minutes take them out, and the will come off

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jjrop me iruit into coia water, to Keep me coior. ror uircc pounds of fruit use one pound of sugar, and one of water for three pounds of sugar. When the syrup is boiling hot, take the fruit from the water, and drop into it.

Put but a few in at a time, as they cook from the syrup with a silver fork, fill the jar, and fill up strained syrup.

Peaches are much nicer preserved whole, as the stones give a rich flavor. Brandied Peaches.

The Morris white peaches are the best. Take off the skins with boiling water.

To each pound of fruit allow one pound of sugar, and half a pint of water to three pounds of When the syrup is boiling hot, put in the peaches, and as fast as they cook, take them out carefully and spread on platters. When cool, put them in jars, and fill up using one-half syrup and one-half pale brandy. First-proof alcohol, diluted with an equal quantity of water, can instead of brandy, but it is not, of course, so nice. Plums.

The large white plums must be skinned by using water, as for and throwing them For one pound of fruit allow half a pound of and half a pint of water for three pounds of sugar. Cook but few at a time, and take them out carefully. Fill up the jar with hot syrup.

Damsons.

Wash the fruit, and for one pound of it use half a pound of sugar, and half a pint of water for three pounds When the syrup is boiling hot, put in the and Dip the plums and the jars.

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Pare and quarter the fruit, and take out all the cores and the the in water until tender; then spread it on towels to dry. pound of fruit allow half a pound of one of water for three pounds of sugar. When the syrup is hot, put in the fruit, and let it cook very slowly; or, set it back on the stove so that it hardly cooks at all, and keep it on for an hour or more, if you can without its cooking to pieces —as the longer it cooks, the brighter red color it be.

Put it in jars, and the it, as fruits.

Sour Oranges. Grate off the rind, cut the orange into two parts, and remove the pulp. Weigh the peel, place it in a large stone pot, and cover with brine made of gallons of water and a quart of salt. Let it stand twenty-four hours, and drain off the brine.

Again cover the peel with brine made of the same quantity of water and half as much salt as was first used, and let it stand another day. Drain, cover with clear cold let it stand a third day. again, and put in a boiler and cover with fresh cold water. Let it come to a boil, and; out and Make a syrup of three quarts of sugar and one of for every six pounds of peel. When the syrup is clear, drop in the peel and it is clear and tender — perhaps four hours of slow boiling. care must be it is not scorched.

It must be stirred fifteen minutes. The sugar may be either white or brown. The orange used is not the common but the wild, sour fruit, found in Florida. The pulp may be used for marma lade.

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Squeeze the pulp of the grapes out of the the pulp (a few minutes) until you can press it all a sieve.

Reject the seeds.

Add a little water to the and cook until they are put the and pulp together.

Measure; and to each pint add a pound of sugar, and boil fifteen minutes. Apple Ginger.

Four pounds each of apple and Make a syrup of the sugar, adding a pint of water. Chop the apple very fine —with one ounce of green ginger; or, if you cannot get the green ginger, use white ginger root. Put in the syrup with the grated rind of four lemons, and boil slowly for two hours^ or until it looks clear.

Raspberry or Strawberry Jam. For each pound of fruit allow a of the fruit in the kettle. Boil hard for add the sugar, and boil five minutes. Orange Marmalade.

Take equal weights of sour oranges and Grate the yellow rind from a fourth of the oranges. Cut all the fruit in halves at what might be called the “ equator.” Pick out the pulp, and free it of seeds.

Drain off as much juice as you conveniently can, and put it on to boil with the sugar. Let it come to a Skim, and simmer for about fifteen min; then put in the pulp and grated rind and boil fifteen minutes longer.

Put away in jelly tumblers. Quince Marmalade.

Cut up quinces—skins, cores and all, cover with water and boil until tender.

Rub through a sieve, and to every pint of pulp add one pint of sugar.

Boil two hours, stirring often.

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be made in the same manner. Wash the currants clean. Put them in the preserving kettle and mash them, and boil twenty minutes or more, or until they are thoroughly cooked. Dip them, a quart or more at a time, into a strainer cloth, and squeeze out all the juice. Measure this, and for each pint allow one pound of Put the juice over the fire, and let it boil rapidly for five min; then add the sugar, and let it boil rapidly one Take off of the fire, skim clear, and put in tumblers. Barberry Jelly.

The barberries need not be stripped from the stems. Put the fruit in a kettle with water enough to come just to the top of the fruit, and boil until thoroughly cooked. Put in a strainer cloth and get out all the juice. To each pint of it allow one pound of sugar.

Boil the juice hard for fifteen minutes. Add the sugar, and boil rapidly five or ten minutes, or it is thick.

Grape Jelly.

Mash the grapes in a kettle, put them the fire, and cook until thoroughly done. Drain through a sieve, but do not tlirough.

To allow one rapidly for sugar, and boil rapidly three minutes more. Cider Apple Jelly.

Cut good, ripe apples in quarters, put them in a and cover them with cider, just from the (It should, if possible, be used the day it is made — or, at any rate, it has worked at all.) until well done, and drain through a sieve. Do not it through.

Measure

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me nquor, ana to eacn pint aaa one pounu or rsoii from twenty minutes to half an hour. Crab-Apple Jelly. Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain.

Do not it For of allow one pound from twenty minutes to half an hour. Other Jellies.

Jellies can be made from quinces, peaches and Porter apples by following the directions for crab-apple jelly.

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PICKLES AND KETCHUP.

Pickled Blueberries. fill a jar ripe berries, and fill up with good set In a few weeks they will be ready to use. Sweet Melons.

Use ripe citron melons.

them, cut them in slices and remove the seeds. To five pounds of melon allow two and one-half pounds of sugar and one quart of vinegar. The vinegar and sugar must be heated to the boiling point and poured over the fruit six times, or once on of six successive In the last boiling of the syrup add ounce of stick cinnamon, half an ounce of white ginger root and a few cloves. the syrup boils, put in the melon, and ten; put in jars.

the syrup clear and pour it over the melon. Peaches, Pears and Sweet Apples. For six pounds of use three of sugar, about dozen cloves and a pint of vinegar. Into each apple, pear or peach, stick two syrup hot, and cook until tender.

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Sweet Tomato Pickle. One peck of green tomatoes and six large onions, sliced.

Sprinkle with one of let them In the morning Add to the tomatoes two quarts of water and one quart of vinegar. fifteen min; then drain and vinegar and water Add to the pickle two pounds of sugar, two quarts of vinegar, two table-spoonfuls of clove, two of allspice, two of ginger, two of mustard, two of cinnamon, and one teaspoonful of cayenne, and boil fifteen minutes. Spiced Currants. Make a syrup of three pounds of sugar, one pint of vinegar, two table -spoonfuls o? cinnamon, two of clove, and half a of Add six pounds of currants, and boil half an hour. Spiced Plums.

Make a syrup, allowing one pound of to one of plums, and to every three pounds of sugar, a of Allow one ounce each of ground cinnamon, cloves, mace and allspice, to a peck of plums.

Prick the plums.

Add the spices to the and the plums.

Let these stand three; then skim them out, and boil down the syrup until it is quite thick, and pour hot over the plums in the jar in are to be Cover closely.

Pickled Cucumbers. Six hundred small cucumbers, two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of water, and it, boiling, over the pickles. Let them stand until the next morning; then pour off the brine, throw it away, make a new one, and scald The third morning scald this

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rinse the pickles in cover them with boiling vinegar.

Add a little of alum and two tablespoonfuls each of whole cloves and allspice, tied in a bit of muslin, if you like the spice. Pickled Cucumbers, No. 2. Wash and six hundred small cucumbers and two quarts of peppers.

in a tub with one and a half of salt and a piece of alum as as an egg.

Heat to the point three gallons of cider vinegar and Add a of a pound each of cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed, and pour over the pickles.

Cover with cabbage leaves. Stuffed Peppers.

Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. For the stuffing use two of chopped cabbage, a cupful of white mustard seed, table-spoonfuls of celery seed, two table-spoonfuls of salt, half a cupful of grated horse-radish. Fill each pepper of this mixture, and into each one put a small onion little cucumber.

Tie the stem on again, put the peppers in a jar, and cover with cold vinegar. Mangoes.

Get small green musk-melons or cantelopes. Cut a small square from the side of each one, and, a teaspoon, scrape out all the seeds. Make a brine of one pint of salt to a gallon of water.

Cover the mangoes with it while it boils.

Let them stand two days; then drain them, and stuff with the same mixture as is used for peppers. boiling vinegar over them, using in it a bit of alum.

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Chopped Pickle.

One peck of green tomatoes, two quarts of onions and two of peppers.

Chop all fine, separately, and mix, adding three cupfuls of salt.

Let them stand over night, and in the morning drain well.

Add half a pound of mustard seed, two table-spoonfuls of ground allspice, two of ground cloves and one cupful of grated horse-radish. Pour,over it three quarts of boiling vinegar.

Pickled Tomato.

One peck of green tomatoes, a dozen onions, sliced; two cupfuls of salt, a small (quarter of a pound) box of mustard, one quarter of a pound of mustard seed, one ounce each of ground allspice, clove and pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and let them stand two; then drain them.

Mix the spices.

Put layers of tomato, onion and spice in the kettle, and cover with vinegar. Cook slowly until the tomato looks clear—about half an hour. Pickled Cauliflowers.

Two cauliflowers, cut up; one pint of small medium-sized red peppers.

Dissolve half a of in water enough to cover the vegetables, and let In the morning drain them.

two of vinegar with four table-spoonfuls of mustard, until it boils. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower. Tomato Ketchup.

Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two of two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls of vinegar.

Boil all together till thoroughly cooked (about three hours), stirring frequently. Bottle while hot.

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the and cook them through a sieve, and to pints add of good cider vinegar. a long (about two it to then add one spoonful of ground clove, one of allspice, one of cinnamon and one of pepper, and grated nutmegs.

Boil until (between six and hours), and add two table-spoonfuls of fine salt. bottle, cork and seal it.

Barberry Ketchup. of barberries, and quarts of cranberries, one cupful of raisins, a large quince and all and Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two cupfuls of sugar, one dessert-spoonful of ground clove and one of ground allspice, two table-spoonfuls of black two of celery seed, and one of ground one teaspoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg.

Let the whole boil one minute. If too thick, add vinegar or water. quarts of ketchup can be made.

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POTTING.

For potting, one should stone or earthen jars, a little larger at the top than at the bottom, so that the meat may be taken out whole, and cut in thin slices.

All kinds of cooked meats and fish can be must, of course, be well cooked and tender, so that it can be readily pounded to a fish, salmon and halibut are the best for potting. the potted meat or fish is to be served, scrape off all the butter, run a knife between the meat and the jar, and, when the meat is loosened, turn it out on a dish.

Cut it in thin slices, and garnish with parsley; or, serve it whole, and slice it at the table.

The butter that covered meats can be for and that which covered fish can be used for basting baking Three pounds of the upper part of the round of beef, half a cupful of butter, one table-spoonful of salt, one-fourth of a of pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the same quantity of clove, abouquet of sweet herbs, three table-spoonfuls of water. Cut the meat in small pieces and put it in a jar the water, herbs and Mix one of with water enough to make a stiff paste. Cover the mouth jar with paper, and spread over this the paste. Place the jar in a pan of hot water and put in a moderate oven for five hours.

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add the to it, mixed, pack solidly in small jars. Melt the remainder of the butter and pour it over the meat. Paste paper over the jars, put on the covers, and set away in a dry may be potted in the same manner, omitting the clove. One quart of cold chicken, one of boiled ham, four table-spoonfuls of butter, a speck of cayenne, a slight grating of nutmeg and two teaspoonfuls of salt. the chicken of skin and bones. Cut it and the ham in Chop, and pound to a paste. seasoning, and pack solidly in small stone pots. Cover these, and place them in a pan of hot water, which put in a moderate oven for one hour. When the meat is cold, melted butter, and put away in a cool, dry place. Pound cold boiled tongue to a paste, and season with salt, pepper and a speck of cayenne. To each pint add one and one of mixed mustard.

Pack closely in little stone jars. Place these in a moderate oven in a pan of hot the tongue melted Cover, and put away.

Ham.

Cut all the meat, fat and lean, from the remains of a boiled ham, careful not to mix it either the outside pieces or the gristle. Chop very fine, and pound to a paste with the vegetable masher. To each paste add one teaspoonful of mixed mustard and and, if there was not much fat on the meat, one ful of butter.

Pack smoothly in earthen jars.

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raste paper over these, and put on the covers, i lace me pots in a baking pan, which, when in the be filled with hot water. slowly two the covers on. When cold, take off the covers and pour melted butter over the meat. Cover again, and set away in a The ham will keep for months. It is a nice relish for tea, and makes delicious sandwiches. Marbled Veal.

Trim all the roots and tough from a boiled pickled tongue, which chop and pound to a paste. Have two quarts of cold roasted or boiled veal chopped and pounded to a Mix two of butter and of cayenne with the tongue, and with the veal mix spoonfuls of butter, one of salt, one-fourth of a teaspoonful of pepper and a speck of mace. Butter a deep earthen Put a layer of the veal in it and pack down solidly; then pwt spoonfuls of the tongue here and there on the veal, and in the spaces with veal. Continue this until all the meat has been used, and pack very solidly. Cover the dish, and place it in the oven in a pan of Cook one cold, pour melted butter over it.

Cover, and set away. any of cooked it of skin and To each quart of fish add one of essence of anchovy, three of butter, two teaspoonfuls of salt, a little white pepper and a speck of cayenne. Pound the to a adding the anchovy.

When all the ingredients are thoroughly mixed, pack the fish closely in little stone jars. Place these in a pan of water and put in a moderate forty-five cold, pour melted the Paste paper over the top, and set away.

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Prepare and pot as is “ coral ” in the lobster, pound it with the meat. Nine pounds of small mackerel (about twenty-five in number), one ounce of whole cloves, one of pepper-corns, one of whole allspice, six teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and pack them in small, deep earthen or stone pots.

Three will be needed for the Divide the spice into six parts. Put each portion in a small piece of muslin, and tie. Sprinkle two of on the fish in each pot, and put two of the little bags of spice in each pot.

Cover the fish with the vinegar; and should not be enough, use more. pots old plates, and place in a moderate Bake the Cool, and put away in the pots in which they were They will keep or six months.

oil is liked, half a cupful can be added to each pot with the vinegar.

Any kind of small fish can be potted in this manner. » Six dozen smelts, one pint of olive oil, three pints of vinegar, or enough to cover the smelts of Spice the same as potted mackerel, and prepare and cook the same as mackerel. More or less oil can be Smelts are almost as nice as sardines.

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BREAKFAST AND Chop rather fine any kind of cold meat; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped; one of butter and one cupful of stock; or, if no is on hand, two-thirds of a cupful of hot in a frying-pan and the fire for about eight minutes, being not to Spread smoothly. Cover the pan and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelet and turn on to a hot dish. Garnish with points of toast and hot.

If there are no cold potatoes, the same quantity of hot mashed potatoes may be used. not the left from a boiled dinner, and season them To each quart of the chopped vegetables add half a cupful of stock and one table-spoonful of butter. Heat slowly in the fryingpan.

Turn into a hot dish when done, and serve immediately.

If vinegar is liked, two or more it can be stirred into the hash while it is heating.

Meat Hash.

Vegetable Hash.

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the sausages dry.

Dip them in beaten egg and bread crumbs.

in the frying-basket and plunge into boiling fat.

Serve with a garnish of toasted bread and parsley. Meat Fritters.

Cut any kind of cold meat into dice. Season well with salt and pepper.

Make a fritter Take up some of it in a large spoon, put a small spoonful of the meat in the centre, batter, and slide fat.

about one minute. Drain on brown paper, and serve on a hot dish.

Lyonnaise Tripe. About one pound of cooked tripe, cut in small pieces; two table-spoonfuls of butter, one of chopped onion, one of Put the onion and butter m a fryingpan, and when the turns yellow, put in the tripe.

Cook five minutes. the salt, pepper and vinegar.

Serve on slices of toast. Meat and Potato Sandwiches. Any kind meat, cut in seasoned with potatoes, two eggs, one-fourth of a cupful of boiling milk, one table-spoonful of Have the meat cut in thin slices and seasoned with Pare, boil and mash the potatoes.

Add the and one egg.

Cover the slices of meat on both sides with this preparation, and dip in well-beaten egg.

Put in the frying-basket and fry till a light brown. Serve on a hot dish. Minced Veal and Eggs. One quart of cold veal, chopped rather coarse; one teaspoonful of lemon juice, one cupful of or two

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table-spoonfuls of butter, one teaspoonful ot Hour, pepper.

Melt the butter in a frying-pan. to it.

Stir until smooth, and add the stock and it boils up, add the chopped thoroughly, and dish on slices of toast. Put a dropped egg in the of each slice, and serve very hot. Mutton, Rdchauflfd.

Cut cold roasted or boiled mutton in slices about inch thick, and cover both sides with sauce made in this way:

Put two table-spoonfuls of butter in the frying-pan, and when melted, add one of flour. Stir until smooth.

Add, gradually, one cupful of stock, and two table-spoonfuls of glaze.

for one minute, and stir in the with salt, pepper and one table-spoonful of lemon juice, and remove from the fire at once. Season the mutton and pepper, and as soon as the sauce begins to cool, dip both sides of the slices in it, and roll them in fine Beat one whole egg and the two Dip the sauced mutton in this and again in the crumbs. Fry in boiling fat for two minutes. Drain on brown paper, and with either tomato, Tartare or Hollandaise sauce. Any kind of cold meat can be served in this manner. A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one Put the to in one-fourth of a stock is reduced as much as is necessary, strain and Add the curry and and simmer ten minutes j then add the gelatine, and stir on the table it

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This makes a nice relish for tea or lunch. If you have mushrooms, omit the curry, and cut four of them into dice. Stir into the mixture while cooking. dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham.

To serve: Dip the mould in warm out on Garnish with parsley.

Chicken Cutlets.

Season pieces of cold chicken or turkey with salt and pepper.

Dip in melted butter; let this cool on the meat, and dip in beaten egg and in fine bread Fry in till a delicate brown.

Serve on slices of hot toast, with either a white or curry sauce poured around. of cold veal make a nice dish, if prepared in this manner. Broiled Liver.

Cut in slices and dip in melted butter, and lightly in flour. Broil over a bright fire eight or ten minutes. Liver, Fried in Crumbs. Season slices with salt and pepper. Dip in egg and very fine cracker crumbs. Fry six in lard.

Liver and Bacon.

Cut in slices, season with salt and pepper, and cut into small squares.

Place on a skewer of liver and bacon, alternating.

Fry five minutes in boiling fat. Slip off of the skewer on to toasted bread, and serve immediately. Liver, Sautd.

Cut the liver in ihin slices. Season with salt and pepper. Heat together in a small frying-pan two of butter and a large one of flour. Lay in the liver, and brown it on both sides.

Add a teaspoonful of chopped parsley, two

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table-spoonfuls of water and one of wine.

to see if salt enough.

Boil up once, and serve. Liver, Saut^, with Piquant Sauce. in slices about one-third of an inch and if beef liver, let it in warm ten (calves’ livers willnot need this). Drain dry, and put in the or ^ pork drippings to prevent its sticking, and cook very slowly for eight turning Take up on a hot dish and pour a piquant sauce over it.

Curry of Liver.

Cut the liver in small, and for every pound have four table-spoonfuls of butter, two two table-spoonfuls of flour, a speck of cayenne, salt, pepper, one teaspoonful of curry powder. get hot; then cook the liver in it slowly for four and other ingredients. Cook two minutes, and add, slowly, one cupful of stock. Let this boil up.

Dish, and serve.

Chicken Livers, Sautd. Wash and wipe six livers. Put two table -spoonfuls of butter in the frying-pan, and when hot, add a of onion, which cook slowly ten minutes, and then out.

Dredge the livers with salt, pepper and flour, and fry for ten minutes in the butter; add one teaspoonful of flour, and cook a minute longer.

Pour in half a cupful of stock, one teaspoonful of lemon juice, one of vinegar and one-fourth of a spoonful of sugar, and boil up once. Serve with a garnish of toasted bread.

Chicken Livers and Bacon. Cut the livers in pieces the size of a half dollar, and have thin slices of bacon of the same size. fill a small wire

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and plunge into boiling fat for about one minute. Serve on the skewers, or on toast, with thin slices of lemon garnish.

Or, the skewers can be rested on the sides- of a narrow baking pan and placed in a hot oven for Serve as before.

The livers of all other kinds of poultry can be cooked the same as chicken. Chicken Livers in Papillotes. Wash the livers and drop them into boiling water Take them up; and drained, split them.

For eight livers put two table-spoonfuls of butter in the frying-pan, and when hot, add one table-spoonful of flour. until smooth; then gradually add half a cupful of cold water. Stir into this two spoonfuls of glaze, if you it.

with pepper and salt, and stir into the sauce half a cupful of finely-chopped ham.

on the livers, place them in papillotes the same as lay them in a pan, and put in a slow oven for fifteen minutes. Have little of toast or of fried brown bread.

Heap these in the centre of a hot dish, and arrange the livers Stewed Kidneys.

Cut the kidneys in thin round Cover them with cold water and let them stand half an hour; then wash them clean, and put them in a stew-pan with one quart of water or stock, a clove, two table-spoonfuls juice, and and pepper.

Simmer two hours.

Put one table-spoonful of butter in the frying-pan, and when hot, add one of flour. it is brown and smooth, and add to the Put a small bouquet of sweet herbs in the stew-pan, and simmer half an hour longer.

Taste to see if seasoned enough; if not, add more salt and pepper, and, if you like, one table-spoonful of lemon juice.

Take out the bouquet, and serve.

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dish can be prepared any time in the day, as it is as good warmed over as when first prepared. Kidneys, Saut^.

Skin, wash and wipe the kidneys, cut in thin, round slices, and season with salt and pepper. Put one table-spoonful of butter and half a table-spoonful in the and when hot, put in the Stir two minutes, then add half a cupful or the dish boils up, add half a table-spoonful Serve with a garnish of points of toast. Broiled Kidneys.

wash, wipe and split sheep’s or lambs’ Run a small skewer through each, to keep it open.

pepper, dip in melted and in and cook six minutes over a bright fire.

Serve on a hot dish. d, la Maitre d’ Hotel. Split and cut in two, lengthwise, lambs’ or sheep’s kidneys. Wash and wipe them. Season with salt and pepper, and dip in melted and Run a skewer through each, to keep it open.

double broiler and cook about six minutes over a bright fire. Serve on a hot dish with maitre d' hdtel butter. Ham and Eggs on Toast. Chop fine the trimmings from cold boiled or roasted ham. Toast and butter slices of stale bread. the ham on these, and place in the oven for about three six eggs with half a cupful of milk, a little pepper and one teaspoonful of salt. Put this mixture in a two table-spoonfuls of butter, and the it begins to thicken. off, and beat for a moment; spread on the ham and toast.

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One cupful of finely-chopped cooked ham, one of bread crumbs, two of hot mashed potatoes, one large table-spoonful of butter, three eggs, a speck of cayenne. Beat the ham, cayenne, butter, and two eggs into the potato.

Let the mixture cool slightly, and shape it like in the bread crumbs, dip in beaten egg and again in crumbs, put in the frying-basket and plunge fat.

two minutes.

Drain, and serve.

Canapees.

After cutting the crust from a loaf of stale loaf in very thin slices, and toast to a delicate brown. lightly, and spread with any kind of potted meat or Put two slices together, and, with a sharp knife, cut them in long strips.

Arrange these tastefully on a dish and serve at tea or evening parties.

Sardines may be pounded to a paste and mixed with the yolks of hard-boiled eggs, also pounded to a paste, and used instead of potted meats. In case, the slices of bread may be fried in salad oil.

Welsh Rare-Bit.

Half a pound of cheese, two eggs, a speck of cayenne, a of butter, one teaspoonful of mustard, half a teaspoonful of salt, half a cupful of cream. Break the cheese in small pieces and put the ingredients in a bright sauce-pan, which put over Stir until the cheese melts; then spread the mixture on slices of crisp A cupful of ale or beer can be used instead of the cream. Welsh Rare-Bit, No. 2.

Grate one pint of cheese. Sprinkle on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt and a speck Heap this on slices of buttered toast. Put in

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the hot oven for a few moments, and when the cheese begins to melt, serve at once. Pie.

Four ears of cold boiled corn, two eggs, one table-spoonful of butter, one of flour, half a cupful of milk, half a teaspoonful of salt, a little pepper. Cut the com from the cobs. Mix the milk, gradually, with the flour. Beat the yolks and whites of the eggs separately, and add them and the ingredients to the flour and The butter should be melted.

Bake twenty minutes in two squash pie is a dish for breakfast. Wash a cupful of hominy in two waters; then stir it into one water, with a boil from to sixty The latter is the Be careful the hominy does not burn. It can be used more than oatmeal, as it is good with any kind of It is appropriate for any meal, and is eaten warm or cold with milk. Oatmeal, Indian meal and hominy all require two things for perfection—plenty of water when put on to boil, and a for two quarts of boiling water in a large stew-pan, and into it stir a cupful of oatmeal, has wet Boil one stirring often, and then add half a spoonful of an hour longer. If it should get too stiff, add more water; or, if too thin, boil a You cannot too much.

The only trouble in cooking oatmeal is it takes a long time, but surely this should not stand in the way when it is so much for having the extra If there is not an abundance of water at the

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the cooking.

Cracked wheat is cooked in the same way. Strawberry Short-Cake. One pint of flour, measured before sifting; one teaspoon' fill of cream of tartar, half a teaspoonful of soda, one-fourth of a teaspoonful of salt, two table-spoonfuls of sugar, four of butter, one tea-cupful of milk.

Mix the other dry ingredients the rub a Rub the butter into the mixture, and add the Butter two tin squash- pie plates.

Spread the mixture in them, and bake in a quick oven from eighteen to Mash one quart of strawberries with three-fourths of a cupful of sugar. are the oven, split and butter them, and put half of the strawberries and in each Sweet Strawberry Short-Cake. Three eggs, one cupful of sugar, two of spoonful of butter, one scant teaspoonful of cream of a small half teaspoonful of soda. Beat the butter and sugar Add the eggs, Mix the soda and cream of tartar with the flour, and rub through a sieve. Stir into the beaten egg and sugar. Bake in deep tin can be filled with the quantities given. Have three pints of strawberries mixed with a cupful of sugar. Spread a layer of strawberries on one of the cakes, lay a second cake over this, and berries.

Or, a meringue, made the white of an egg and a table-spoonful of powdered sugar, may be spread over the top layer of strawberries. MUFFINS AND CAKES.

English Muffins.

One quart of flour, one teaspoonful of salt, one -third of a cake of compressed yeast, or one-third of a cupful of liquid

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; one cupful and a half of water. Have the water blood warm.

Dissolve the yeast in one-third of a cupful Add it and the salt to the warm water, and gradually stir into the flour.

Beat the dough thoroughly; let it rise in a warm place until it is spongy (about five hours) Sprinkle the bread board with flour. Shape the dough balls about twice the size of an egg, and drop them on the floured board.

When all the dough shaped, the balls into cakes about one-third of an Lay these on a warm griddle, which has been lightly greased, and put the griddle on the back of the stove, where there is not much heat.

risen a little, draw the griddle forward and cook them slowly, turning often, to keep the flat shape.

It will take about twenty minutes for them to rise on the griddle, and to Tear them apart, butter them, and serve.

Muffins, No.

One quart of flour, two cupfuls of milk, of sugar, two eggs, two teaspoonfuls of cream of tartar, one of soda, half a teaspoonful of butter the egg.

Mix the other dry ingredients with the flour, and rub through a sieve.

Melt the butter with four table-spoonfuls of boiling Beat the eggs light, and add the milk. Stir into the flour, and add the butter. Beat thoroughly.

in buttered muffin pans from twenty-five to in a quick oven.

Muffins, No. 2.

One cupful of milk, one of flour, one teaspoonful of a scant half teaspoonful of two the light, and add the milk, salt and sugar. gradually on till light and muffin pans and bake in a hot oven for twenty minutes.

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One pint of warm milk, half a cake of compressed yeast, or half a cupful of liquid yeast; one quart of one spoonful of two well, and add them and the salt, butter and yeast to the milk. Stir gradually into Beat until the batter is light and smooth. Let it rise four hours in a warm Fill buttered muflin pans two-thirds to the top with the batter, and let them stand until the batter has risen to the brim. Bake half an hour.

Into a bowl put one and a half pints of Graham, cupful of sugar, and a teaspoonful of salt. sieve put half a pint of flour, a of saleratus and two of cream of tartar.

Mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick Raised Graham Muffins.

These are made the same as Graham bread. Fill tin muffin pans two-thirds to the brim and let the mixture rise to the top.

This will take an hour.

Bake in a rather quick oven for One pint of flour, one of Indian meal, one-third of a cupful of sugar, one teaspoonful of soda, two of cream of two eggs, a pint of milk, one table-spoonful of melted butter. Mix the dry ingredients together, and sift them.

the eggs light, add the milk to them, and the dry ingredients.

Bake twenty minutes in buttered muffin pans.

Two dozen muffins can be made with the quantities given.

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One pint of raeal, one pint of boiling 'Vi2d.tr y two eggs, one teaspoonful of salt, one table-spoonful one of the water gradually on the meal, salt and Beat thoroughly, and set away in a cool place. In the morning add the eggs, well beaten, and the flour. Dip a table-spoon in cold milk, it with batter, and drop this into boiling fat." Corn Cake.

One quart of milk, one pint of Indian meal, two eggs, one of the English walnut.

Let the milk come to a boil, and gradually pour the Add the butter and salt, and beat well, and set away in a cool Do at In the morning beat Beat the eggs well, and add the earthen twenty to Success depends upon a good beating of the cake in the morning. Corn Cake, No. 2.

Two tea-cupfuls of corn meal, one of sour milk, two eggs, one table-spoonful of sugar, or of molasses, if you prefer; one teaspoonful of soda, one of Mix together the sugar, salt, meal and flour. the Dissolve the soda in two table-spoonfuls of boiling water, and pour into the sour milk. and add to the Add the and mix Pour into buttered tins to the depth of about an inch and a Bake twenty-five minutes in a quick oven. Raised Corn Cake.

One pint of Indian meal, one pint and a half of boiling milk or water, one table-spoonful of sugar, two of butter, an egg,

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yeast, or one-fourth of a of liquid Pour the gradually, on the meal; the butter, and beat well. blood warm, add the compressed in two water, or the yeast, and the egg, well beaten. Let the batter rise five hours.

. Turn into pans to the depth of about two Let it stand in a warm for hour, and it from thirty-five to forty-five minutes. Thin Corn Cake.

One cupful of Indian meal, one-fourth of a teaspoonful of salt, butter the size of an egg, one cupful and a half of boiling water, one teaspoonful of sugar. Pour the boiling water on the meal, sugar and salt. Beat thoroughly.

Add the butter, and, when well mixed, spread very thin on tin Bake slowly for about twenty minutes. Rye Muffins.

One pint of rye meal, not flour; one of wheat one pint of milk, half a cupful of one. teaspoonful of salt, one of soda, two of cream of tartar and two eggs. Put the meal in a mixing bowl.

Put the ingredients in a sieve, and mix thoroughly, and sift.

eggs light.

Add the milk to them and pour on the dry ingredients.

the muffin tins and twenty minutes in a quick oven. The quantities given make twenty-four To make a less quantity, divide the dry mixture after it is prepared (it can be used whenever it may be wanted if it is keot dry); then halve the other ingredients.

Fried Rye Muffins. One cupful and a half of rye meal, one cupful and a half of flour, one cupful of milk, two eggs, one teaspoonful of soda,

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two of cream of tartar, two generous table-spoonfuls of sugar, teaspoonful of salt. Put the meal in a bowl.

Put the flour, cream of in the sieve, and rub through on to the meal. Beat the eggs add the milk to them, and stir into the dry ingredients. Fry the same as Indian muffins. Rice Muffins.

One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two table-spoonfuls of sugar, one teaspoonful of salt, one of soda, two of cream of tartar.

salt, soda and cream of tartar with the flour, and rub through a sieve. the eggs and add to the milk. gradually into the When a smooth, paste, add the thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given. Raised Rice Muffins. One pint of warm milk, two cupfuls of warm one quart of bread flour, one teaspoonful of two spoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, rice and milk together. Pour the mixture on the flour, and a is formed.

yeast with four table-spoonfuls of cold water, and add the salt to the batter, which let rise over night in a In the morning fill buttered muffin pans two-thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins. Bake thirty-five minutes. of a cupful of liquid yeast may be substituted for the compressed yeast. Hominy Muffins. A pint of milk, a quart of Haxall flour, one teaspoonful of two of of a cake of

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of hominy, measured the hominy, and add a pint of boiling water. Boil one hour, the milk, salt, yeast and this, gradually, on the beating Let it In the morning put in buttered muffln pans and let rise from half to three-quarters of an hour. Bake thirtyThe muffins may be put to rise in the morning for tea.

Gems.

One pint of flour, one of milk, an egg, half a teaspoonful of Beat the egg until light, add the milk and salt to it, and beat, gradually, into the Bake twenty minutes in hot gem pans.

A dozen cakes can be made with the quantifies given.

Hominy Drop-Cakes. One pint of fresh boiled hominy (or, cold hominy may be; if the latter, break into grains, as as with a fork, and heat in a farina kettle without adding water), one of water, two eggs—whites and beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven. Squash Biscuit.

One cupful and a sifted squash, half a sugar, half a cake of compressed yeast, or half a cupful of liquid yeast; one of milk, half a teaspoonful of four table-spoonfuls of butter, five cupfuls of flour. the yeast in a scant half cupful of cold Mix the milk, butter, sugar, salt and squash together, and stir into the Knead let it

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morning shape into biscuit. Let rise an hour and a half, and bake them half an hour. Sally Lunn.

One quart of flour, one generous pint of milk, two spoonfuls of sugar, two eggs, three table-spoonfuls one of salt, half a cake of compressed Have the milk blood warm, and add the butter, melted; the eggs, well beaten; and the in spoonfuls of cold water. Pour, gradually, on the and beat into a smooth batter; then add the salt and sugar. Butter baking pans, and pour in the batter to the depth of about two inches.

Let it rise two hours in a warm Snow Pancakes.

Half a pint of milk, an egg, an apple, pared, quartered, and chopped very fine; a cupful and a fourth of a teaspoonful of a bowl of snow.

the egg light, and add the milk to it.

Pour gradually on the flour, and beat until smooth and apple and salt, and at the last moment the snow. Drop by • into boiling fat, and cook until a rich brown. Waffles.

One pint of sifted flour, milk enough to make a batter (about two-thirds of a pint), two eggs, beaten very light; a table-spoonful of melted butter, and a little salt. mix the milk with the is a smooth; then add the salt and butter, and lastly the eggs. Have waffle irons about as hot as a griddle for cakes, and butter them well, or grease with pork as you would a griddle.

in enough of the batter to cover an iron, and put the other side gently down upon it.

Keep over the fire about half a minute; then turn over, and let the other side remain to the fire

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will keep warm until enough are cooked to serve. Many people butter the waffles as they place them on the dish, and others add sugar. This is very well if known to be to the taste of the family, but it is always safe to let each suit himself at the table. Waffles, No. 2.

One pint of milk, two eggs, two table-spoonfuls of butter, one of of tartar, half a teaspoonful of soda, one scant pint and a half of Mix the other dry ingredients with the rub through a sieve.

the eggs very light.

Add the and the butter, which should be melted with two table-spoonfuls of boiling water.

Stir into the flour. Raised Waffles.

One pint of milk, one pint and a half of flour, an egg, a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast in two spoonfuls of cold water. blood warm, and add to it the and the egg, gradually into the flour. let it four hours.

Cook as usual.

Indian Waffles.

Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of ‘butter, half a teaspoonful of baking powder, half a teaspoonful of salt.

the boiling milk on the meal and butter. Beat well, and other dry ingredients with the flour, and sift.

Beat the eggs, and add them and the flour to the cold mixture.

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Waffles.

Stir two cupfuls of boiled rice into the mixture for waffles, No. 2.

Hominy waffles can be made in the same way. Flannel Cakes.

One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one-fourth of a of liquid yeast; one teaspoonful of one of sugar, two of butter. Have the milk boiling, and pour it on the meal and sugar and the yeast, which has been dissolved in four spoonfuls of cold water. Let the Fry like griddle-cakes. Graham Griddle-Cakes. Two cupfuls of Graham, one of flour, two and a milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. it on the Graham, and stir until perfectly smooth set Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way.

Squash Griddle-Cakes. One pint of flour, nearly a pint of milk, two eggs, one teaspoonful of cream of half as much soda, spoonfuls of sugar, one of salt, two cupfuls of sifted squash.

Mix the flour with the other dry ingredients, and rub through a the well, add them and the milk to the squash, and pour on the flour. smooth and light. This gives a are liked thick a little more flour may be used. Fry as usual.

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One cupful of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two table-spoonfuls of tire boiling, and, gradually, pour it on the meal.

Put the other dry ingredients with the flour, and rub through a sieve.

scalded meal is cool, add to it the flour and the eggs, well beaten. To a pint of warm boiled hominy add a pint of milk or water and a pint of flour. Beat two or the batter with a little salt. Fry as any other griddleThey are delicious. is no better form in which to serve eggs than as an omelet, but so few people make a good omelet is one of the last things the inexperienced housekeeper or cook attempt.

Yet the making is a simple operation, the cause of failure usually being that the pan for cooking hot enough, and too much egg is put in at one time. is too much egg in the pan, one will be cooked hard before the other is heated through. A pan measuring eight inches in diameter will cook an omelet made with; if more eggs are used, a larger pan is necessary.

Four eggs, one teaspoonful of salt, two table-spoonfuls of milk, one table-spoonful of the a Dover, or any other good egg beater, and add the Have the pan very hot. Put in the spoonful of butter and pour in the beaten egg.

Shake vigorously on the Hominy Griddle-Cakes. Omelets.

Plain Omelet.

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hottest part of the the egg to; then let it stand a few seconds to brown. Run the knife between the sides of the omelet and the pan, fold, and turn on a ^^?/dish.

Serve without delay.

Quaker Omelet.

A Quaker omelet is a handsome and sure dish when is taken in the preparation.

of milk, one and a half table-spoonfuls of corn-starch, one teaspoonful of salt, one table-spoonful of butter. Put the omelet pan, and a cover fit closely, on to well together the yolks of the eggs, the corn-starch and the the to a stiff froth.

Add to the beaten yolks and corn-starch. Stir all together very thoroughly, and add the milk. Put the butter in the hot pan. melted, pour in the mixture. Cover, and place on the stove where it will brown, but not seven minFold, turn on a hot dish, and serve with cream sauce poured around it.

yolks and are thoroughly beaten, and if, when the stiff whites are added, they are well mixed, and the pan and cover are hot, there can hardly be failure.

Cheese Omelet.

Make the same as plain omelet, and as soon as it begins to thicken, sprinkle in three table-spoonfuls of grated cheese. Ham Omelet.

The same as plain omelet, and add three table-spooonfuls of cooked ham, chopped rather fine, as soon as it begins to Chicken Omelet.

The same as plain omelet, and, folding, add one cupful of cooked chicken, cut rather fine, and warmed in cream sauce.

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A jelly omelet the others, and, just before folding, spread with any kind of jelly (currant or grape is the best, however).

Fold quickly, and serve. Savory Omelet.

This is made like a plain omelet, with the addition of salt and one table-spoonful of chopped A little grated onion may be used also, if you like it.

Fish Omelet.

Boil a shad roe twenty minutes in salt and water.

it and add to it a cupful of any kind of cold broken salt and pepper, and warm in a cupful of cream Make a plain omelet with six eggs. When ready to fold, spread the prepared fish on it.

up, dish, and serve immediately. Corn Omelet.

One pint of cold boiled corn, four eggs, half a cupful of one teaspoonful and a a three table-spoonfuls of butter. eggs, and add to the Fry a omelet.

Baked Omelet.

One pint and a half of milk, four eggs, one table-spoonful one of Let the milk come to a Mix the Pour the boiling milk on the mixture, which then cook five minutes, stirring all the Put away to cool. cooled, add the salt and the eggs, the yolks and whites having been beaten separately.

Pour into a buttered dish, and bake twenty minutes in a quick oven. Serve at once.

The dish should hold a little more than a quart.

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Dropped Eggs. Have one quart of boiling water and one of in a the eggs, one by one, into a saucer, and slide caretully into the the is and lift out a griddle-cake turner and place on toasted bread. Scrambled Eggs. table-spoonful of butter, half a teaspoonful of salt.

eggs, and add the salt to them. Melt the in a sauce-pan.

in the eggs, stir quickly over a hot fire for one minute, and serve. Poached Eggs. Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. butter in a small sauce-pan, and it melts, add the over the fire until the thickens, not to let it cook About two will cook it.

The eggs, when should be soft and creamy. Soft-boiled Eggs. Place the eggs in a warm saucepan, and cover with boiling Let them stand where they will keep hot, but not for ten minutes. This method will cook both whites and yolks.

, Soft-boiled Eggs, No. 2. Put the in boiling and and a half.

By this method the white of the egg is hardened so quickly that the heat does not penetrate to the yolk until the last minute, and consequently the white is hard and the yolk hardly cooked enough. The first method is, therefore, the more heahhful.

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Put the eggs in hot water to cover, and boil twenty minTen minutes will boil them hard, but they are not so digestible as when boiled Ten minutes makes the yolks hard and soggy; twenty makes them light and mealy. Spanish Eggs.

Cook one cupful of rice thirty minutes in two of boiling water, to which has been added one of a and add one spoonful of butter. lightly on a hot On the rice place six dropped eggs, and serve. Eggs Sur Le Plat. Little stone china dishes come expressly for this mode of Heat and butter the dish, and break into it two eggs, being not to break the lightly with salt and pepper, and drop on them teaof butter, broken in in a moderately-hot oven until the white is set, which will be in about five minutes. There should be a dish for each j^erson. The can be changed by sprinkling a finelychopped ham or parsley on the plate before putting in the Creamed Eggs.

six eggs twenty minutes. Make one pint of cream Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then whites of the eggs, cut in thin strips; and rub part of the yolks through a sieve on to the Repeat finish with a third layer of sauce. in the oven for about three minutes. Garnish with parsley, and serve.

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stuffed Eggs.

Cut six hard-boiled eggs in two. Take out the yolks and mash them Add two of cream, two or drops and and Mix all thoroughly. Fill the eggs from the mixture, and put them together. There will be a little filling left, to which add a well-beaten egg.

other eggs with this last preparation, and roll in cracker crumbs. Fry in boiling lard till a light brown. Scotch Eggs.

One cupful of cooked lean ham, chopped very fine; onethird of a of stale of a of a teaspoonful of mixed mustard, cayenne enough to cover a silver five-cent piece, one raw egg, and six Cook the bread and until a smooth Add to the ham, and add the seasoning and raw egg. Mix the shells from the hard-boiled eggs, and cover with this mixture.

Put in a frying basket, and plunge into boiling fat for two minutes.

These are nice for lunch, tea, or picnics. Eggs, Brouilld.

Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one of a table-spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute the pepper, and cream together, and put them in a saucepan.

Add the butter and mushrooms to these over a moderate heat the mixture begins to thicken.

Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast.

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ECONOMICAL Calfs Liver, Braised. and a calf’s Lard one of it.

Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound. Cut an onion and half a carrot in small pieces, and the Lay the liver on this, and dredge thickly with salt, pepper and flour. Cover the pan, and it will cook slowly for half Add a bouquet herbs and three pints of stock or water.

pan in a moderate oven and cook for two hours.

Baste frequently the gravy in the pan, and About twenty minutes the liver is done, add one teaspoonful of vinegar and one of the gravy the liver when it is dished.

Beef Stew.

Take the bones and hard, tough parts left from a roast of Remove all the meat from the bones, and cut it in small pieces.

Cut about a quarter of a pound of the fat of the in very Put it in the stew-pan to fry.

it to brown, put in carrot, one small turnip, and two onions, cut fine. Stir over the for ten Take out the fat and vegetables, and put the bones in the bottom of the kettle. Add the meat and the cooked

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vegetables, but not the fat.

Dredge well with salt, pepper, and flour, shaking in at half a cupful of flour. Add of one hour; then put in six potatoes, pared and cut in Simmer one hour longer.

Taste to see if seasoned enough. Draw forward where boil more rapidly. Stir the stew, and put in the dumplings.

Cook just ten The cover of the stew-pan must fit There should be about two pounds of meat for this stew, not counting the bones. Cold Meat with Purde of Potato. Six good-sized potatoes, one table-spoonful of butter, one cupful of boiling milk, to taste.

Pare and boil the potatoes, and mash light and fine. and up and on a hot Lay on this handsome slices of any kind meat, and on each slice put a table-spoonful of hot Put a little gravy around the set in the oven for five minutes. Garnish with parsley, and If there is no gravy left from the dinner of the day before, make a pint in the following manner:

Put a quart of water with some of the hard pieces and bones meat, and down to one table-spoonful of butter in a frying pan, and, when hot, add one of Stir until dark brown, and strain the broth on this.

with salt, pepper and, if you please, one spoonful of Halford Shepherds’ Pie. One quart of any kind of cold meat, eight large potatoes, one small onion, one cupful of boiling milk, salt, pepper, and nearly a of gravy or stock, thickened one of the meat and put in a earthen Grate the the gravy, and pour

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the salt, pepper and milk and one table-spoonful of butter. Cover the pie with this, and bake gently half an hour. Shepherds’ Pie, No. 2. Cut into dice one quart of any kind of cold meat. Mince very fine two of pork, and add to the Pare and cut into dice four large uncooked potatoes; grate or chop fine one onion fine one of parsley.

Mix, and season well with salt and pepper, and add a large cupful Put in a deep earthen a two of butter, a large cupful of milk and a of Pare, boil and mash the potatoes; then add butter, salt and all is very light, beat in the the board and the a larger than the Make a hole in the centre, to let out the air.

the paste, being to have the edge come inside the Bake gently one hour. Escaloped Meat.

Chop the meat rather coarse. Season with salt and pepper.

For one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs. Put a layer of the meat in an escalop dish, then then a layer of crumbs; and continue this until the dish is full. The last layer should be a thick one of crumbs. Cook in a hot oven from fifteen to twenty minutes. All kinds of cold meat can be escaloped, but beef is so dry that it is not so good as mutton, veal, etc. Curry of Cold Meat. Three table-spoonfuls of butter, three teaspoonfuls of flour, one onion, one of curry powder, one generous pint of stock or water, about two pounds of any kind of cold meat, cut in thin slices.

Put the butter in

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the hot, add the turns yellow, add the curry powder. two minutes, add the stock or water, simmer and strain on the meat. Simmer all together for ten minutes. Serve with a border of rice or mashed potatoes. Barley Stew. About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a of barley, one table-spoonful of flour, one quart of water, and salt and Cut the meat into dice; wash the barley; cut the onions very fine. Put all in a stew-pan, and dredge with the flour, half a table-spoonful of salt, and one-eighth of a teaspoonful of pepper. Add the water, and simmer two hours. Pare and the Add them to the stew, and simmer one hour to see if there is enough salt and pepper, and if there is not, add more. Dumplings.

One of flour, measured sifting; half a teaspoonful of soda, a teaspoonful of cream of tartar, one of a of Mix all and run the Wet a a flour on the board.

the dough (which should have been stirred into a smooth ball with a spoon) on it, roll to the thickness of half an inch, cut into small cakes, and cook ten minutes. By remembering the soup should be boiling rapidly the dumplings are put in that they should not sink too deep in it; that they should boil just ten minutes; the fit so the steam shall not escape; and that the pot boils all the time, so that the steam is kept up; and by following the other directions, success is insured.

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When you put the bread on the board, pat it lightly.

Do not press down, but let all motions be as elastic as possible. Knead with the palm until the dough is a flat cake, and then fold.

Keep doing this until the dough is light and smooth and will not stick to the board or hands. Use as little flour as possible in kneading. Do not stop until you have fully finished, for bread that has “rested” is not good.

Milk can be in mixing.

It be scalded, and allowed to to blood heat.

One table-spoonful of lard or butter makes the bread tenderer when water is used. In cold weather some kitchens grow cold very after the fire is out.

In this case the bread should be made earlier in the evening, and set in a warmer place eighty or ninety degrees); because if it begins to rise within the first two it will continue to rise, unless the temperature falls to the freezing The reason for letting the rolls rise longer than the loaves is, that the former, being smaller, are penetrated by heat much more quickly than the loaves are, and, of course, fermentation is stopped sooner; therefore, the rolls do not as much in the oven as the loaves.

Rolls should be made into smooth little balls, and should be placed in even rows in a shallow pan. Breakfast rolls are first made and then rolled between the hands They are placed close to-

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in even rows in the pan.

Dinner and French rolls, after being made balls, are put on a well-floured board, and a well-floured rolling-pin, two and a in diameter, is pressed their The rolls are so placed in pans as not to touch each Being so small, and baking so quickly, they have a sweet taste of the wheat. The best-sized pan for loaves of block tin; is eight and a half inches long, four and a half wide, and three Those for wheat bread should be greased very slightly with either butter or lard. For rye, Indian, or Graham, they must be greased thoroughly, as the dough clings more to the tins.

are many kinds of bread can be made readily and safely after once learning to make good common It is difficult to give exact rules for flour, as it varies, kinds requiring much more water others.

The “new process ” flour has so much more starch, and packs so much more closely than the “ old process,” that one-eighth is required, or one-eighth more of liquid; but if the flour is weighed, the same amount of water is taken for a pound of flour made by either process. The best is always the cheapest for bread. As there is no one article of food of so importance for the health and happiness family as bread, make it as nearly perfect as possible. Put two quarts of water and two of liops on to boil.

Pare and grate six the hops and water boil^ strain the water on the grated potatoes, and the stove and boil up once. Add cupful of sugar and of Let the mixture get blood warm; then add one yeast, or one of compressed yeast, and let it rise in a

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stone jug.

Cork this tightly, and set in a cool place. As poor is the chief cause of poor pains should be taken to make yeast properly and to keep it well.

It must never be allowed to in a warm room after it has risen, and the Jug in which it is kept should be carefully washed and scalded each the is renewed.

As much care must be taken with the stopper as with the Jug. it is convenient to get fresh cakes of Fleischmann’s compressed it will be much better and cheaper to use to make your own. This yeast is wholly free of any injurious substance, and with it good bread can always be made, provided the flour is good and the rules are followed.

Yeast Bread, No.

With these materials two loaves can be made: Two quarts of flour, half a cupful of yeast, nearly a pint and a half a table-spoonful each of lard, Sift the flour into a bread-pan, and, after taking out a cupful for use in kneading, add the salt, sugar, yeast, and the water, which must be about blood warm (or, say one hundred degrees, if in cold weather, and about eighty in the hot season) well with a strong spoon. When well mixed, sprinkle a little flour on the board, turn out the dough on this, and knead from twenty to thirty minutes. Put back in the pan. the lard in the hand long enough to have it very soft.

Rub it over the dough. closely, that neither dust nor air can get in, and set in a warm place. It will rise in eight or nine hours.

In the morning shape loaves or rolls.

If loaves, let these rise an hour where the temperature is between ninety and one hundred degrees; if into rolls, let an hour and a half.

Bake in an oven a teaspoonful in used for this test should be put on a bit of crockery, as

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have a more even The loaves will need from fortyfive to sixty minutes to bake, but the rolls will be done in if placed close in the pan; and if rolls are made, they will bake in As soon as baked, the bread should be taken out of the pans and placed on a table where it can rest against something until cool.

It should then be put in a stone pot or tin box, which has been thoroughly washed, scalded and dried, and be set away in a cool, dry place. Yeast Bread, No. 2. One cupful of Indian meal, two quarts of and a half of boiling water, one table-spoonful of sugar, one salt, half a cake of compressed the boiling water on the set When blood warm, add the yeast, salt and sugar to it.

Stir this mixture into the flour, and proceed as for yeast bread. No. Bread Made with Dried Yeast. Two quarts of flour, one yeast-cake, one generous pint of blood warm; one of one of butter, one teaspoonful of the in the water, and stir gradually into one pint of the flour. Set in a warm place for two hours. It will then be risen to a sponge. it into the remainder of the flour. Knead well, and put in a warm place to rise. It in about five hours if the heat is about seventy-five or eighty degrees. Or, during the in a heat of sixty degrees. morning treat like yeast bread. No. Sticks.

of table-spoonful of sugar, onefourth of a cujDful of butter, one cupful of boiled milk, the white of an egg, one-fourth of a cake of compressed

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milk, which have blood warm. Beat the white of the egg to a stiff froth. the in three table-spoonfuls of Add all the other ingredients to the flour, and knead well. Let the dough rise over night, and in the morning make into balls about the size of a large English walnut. each of these balls into a stick about a foot long. Use the moulding board. the sticks about two inches apart in long pans. Let them half an hour in a cool place, and twenty-five in a very moderate Sticks should be quite dry and crisp.

They cannot be if baked rapidly. Graham Bread. With tins material two loaves or two dozen muffins can be made:

One pint of water or milk, one of flour, one large pint of Graham, half a cupful of yeast, half a cupful of sugar, one the milk or blood warm, and add the yeast. Sift the into a deep Add the gradually, and wholly Set in a rather cool place (about sixty degrees) to rise over night. In the morning add the salt and sugar and then the Graham, a little at a time, beating vigorously all the When thoroughly beaten, turn pans, and let it rise an in a temperature of from 90° to 100°. Togus Three cupfuls of sweet milk and one of sour, three cupfuls of Indian meal and one of flour, half a cupful of molasses, one of saleratus, one of Steam Brown Bread. One of rye one of Indian meal, one of two of one and a of sour a of an egg, one

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of Mix the dry the in two of Add it to the Stir well, and pour on the other mixed egg and add it.

Mix thoroughly, and pour into a well-buttered tin pan that holds two quarts. Steaja four hours, and then put in the oven for

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DRINKS.

Cocoa.

Cocoa is rich in nutritive elements.

it has all the substances necessary for the growth and sustenance of the body.

It is the fruit of a small tree that grows in Mexico, Central America, the West Indies and islands.

The fruit is in like a large, thick cucumber, and contains from six to thirty beans. is a number of forms it is sold in the market, the most convenient and nutritious Next comes cocoa, then cocoa nibs, and lastly cocoa shells. The cocoa are roasted in the same manner as The husks or shells are taken off and the beans then ground between hot rollers. Sometimes the husks are not removed, but ground with the bean.

The ground bean is called cocoa; and mixed with being ground very fine, is termed V^anilla is often added as a flavor.

Sometimes the cocoa is starch.

the bean is broken in pieces, these are called nibs. To Make Cocoa.

Put a gill of the broken cocoa in a pot with two quarts of water, and boil gently three hours. There should be a quart of liquid in the pot when done. If the boiling has been so rapid that there is not this quantity, add more water, and let it boil once again. Many people prefer half broken cocoa

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and had it the stomach is is than all cocoa. Sugar and milk are used, as with coffee. Use twice the quantity of shells that you would of broken cocoa, and boil twice as long. Scrape fine an ounce (one of the small squares) of Baker’s or any other plain Add two sugar, and put in a small saucepan with a t ible-spoonful of hot water.

Stir over a hot for a minute or two, until it is perfectly smooth and glossy, and then it all into a or half milk and half water.

Mix thoroughly, and serve at once. is wanted richer, twice and Made in this way, chocolate is perfectly smooth, and of oily particles. If it is allowed to boil after the chocolate is added to the milk, it becomes oily and loses its fine flavor. is a variety of coffees; but, unlike the teas, they do not owe their difference of flavor or color to the curing, but to the soil and climate they grow.

grows on small trees. The fruit is something like the cherry, but there are two seeds in it. The beans are separated by being bruised with a heavy roller, and are then washed and dried.

The longer the raw berry is kept the riper and better flavored it becomes.

In countries where coffee is grown the are used as the berry.

tea, must be the shall be developed.

are establishments for roasting and grinding The work is done by machinery; and nearly always the grains are evenly roasted, and just enough to the right flavor. coffee, after is put in close tin,')

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be ground when needed for use.

Many persons think heating the dry making improves tlie are modes of making its advantages and disadvantages. think that by wetting the coffee with cold water, and letting it come to a and by then adding the water, more of the strength of the is extracted. is not for the milk should be as it makes the richer.

As as the boils up it be off of the stove, since it grows strong and oily by much boiling. To many people it is injurious to drink coffee; but physicians say without milk, it is harmless. Some element combines the to form a leathery coating on the stomach, which impairs digestion. A great many substances are mixed with coffee, when sold, to cheapen it, — chicory, beans, peas, rye, and wheat being the commonest. To obtain it pure, the safest way is to buy it unground, unless you purchase of a strictly honest dealer.

drinkers, as a rule, eat less than other people, though coffee, and tea, have little direct food value; but they retard the waste of the tissues, and so take the place of food. The sugar and milk used with them give some nutriment. Boiled Coffee. The old method coffee is still practised by at least one-half the housekeepers in country.

The coffee is sometimes boiled with an egg, which makes it perfectly clear, and enriches it.

an egg a small piece of salt fish skin is boiled with the coffee to clear it.

Directions for making:

A of roasted and ground Mocha and two-thirds Java; a

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egg, shell and all, broken the pot with the dry Stir well with a spoon, and then pour on three pints Let it boil from to ten counting from the time it begins to boil. As soon as it has boiled enough, pour in a cupful of cold turn a little of the into a cup, to see that the nozzle of the pot is not filled with grounds.

this back, and let the coffee stand a few moments to settle, taking care that it does not The advantages of boiled are when the egg is used the yolk gives a very rich flavor, and when the milk or cream is added the has a rich, yeb low look, which is pleasing.

It has also a peculiar which many people prefer to the flavor gained by any other process.

The disadvantages are the egg coats the dry coffee, and when the hot water is added the coating becomes hard, and a great deal of the best of the coffee remains in the grounds after boiling. Also, in boiling, much of the fine flavor is lost in the steam that escapes from the pot. Filtered Coflfee.

Another— and really the most economical and the easiest — way of making coffee is by filtering. The French coffee biggin is valuable for this. It consists of two cylindrical tin vessels, one fitting into another, and the bottom of the upper being a Another coarser strainer, with a rod running from the is placed upon the coffee, which must be finely-ground, is put in, and another strainer is placed at the top of the rod. The is poured on, and the pot set where it will keep hot, but not the water has gone This will make a clear, strong coffee, with a rich, smooth The advantage of the two extra strainers is that the one coming next to the fine strainer prevents the grounds from filling up the fine holes, and so the coffee is clear, and made more easily. The

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o like rain.

In this way it is more evenly distributed, and the fine coffee is not carried through tlie fine strainer, as it would be if the water were poured directly on the dry When milk or cream is added to filtered it does not turn a rich yellow, as in the case of that boiled with an egg. A few spoonfuls of this coffee, without sugar or milk, taken after dinner, is said to help digestion. Vienna Coffee.

A quarter of a cupful of Add three spoonfuls of whipped cream, and fill up with filtered coffee. Cafe an Lait.

is simply one of filtered coffee added to one pint of milk that has come just to the boiling point. Steamed. Coffee. Another mode of preparing is to steam it.

The is put in a pot and boiling water poured on it.

pot, which to fit into a tea-kettle, is placed kettle, and the coffee is cooked from ten to twenty minutes, the water in the kettle boiling all the This will make a clear and delicious drink. Tea.

There are three varieties of the tea plant; both black and tea can be prepared from them all.

tea is made from leaves which are dried quickly, and black from leaves which have first been allowed to stand twelve hours or more before roasting. The leaves wilt and grow moist in that time, and that is what the dark and peculiar appearance to this tea. In making tea the pot should be earthen, rinsed with boiling water and left to stand a few moments on the stove, to dry.

Put tea leaves, and let the pot

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stand a few minutes Pour on boiling water, leaving the pot standing where it will be at the boiling point, yet will not for from to For moderate strength use one teaspoonful of tea to half a pint of water. If the water is soft as soon as it boils, for boiling causes all the gases which flavor the water to escape; but if the water is hard it is best to boil from twenty to thirty The gases escape from hard water also, but boiling causes the mineral matter, which hardens the water, to settle on the bottom of the kettle, and the water becomes softer.

Lemonade.

Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar; Have the drink cold. Hot lemonade is highly recommended for a cold. A glass can be made the of a lemon, one of sugar and a cupful Drink it hot.

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HOWTo Blanch Almonds. the nuts, and }X)ur boiling water over them. Let them stand in the water a minute, and then throw them into Rub between the hands. To Corn Beef.

For fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ounce of saleratus.

Put these ingredients on to boil, and when they boil, skim, and put away to cool. When cold, put the beef in it.

Put weights on the meat, to keep it under the brine. To Scrape Chocolate. If only one square of chocolate is needed, draw a across the two squares at the end, dividing them in halves. With a sharp knife, shave off the chocolate until you come to the By this method there is no waste of time or material.

If you want two or more squares, all that is necessary is, of course, to shave off until you come to the dividing already there.

The pound packages of Baker’s consist cakes, each of which has eight squares; so one of these squares is an ounce. To Use the Salamander. The salamander is a circular iron to which is attached a long handle. It is made red hot in the fire and

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held over the article to be browned, being not to it touch.

If you have not a salamander the fire shovel can be heated and used in the same way; but the shovel is not improved by the operation. To Clean English Currants. Pick all the stones, bits of dirt and long stems from the currants.

Add one pint of flour to two quarts of currants, and rub well between the hands. starts the stems and dirt from the fruit. Put about a pint of currants in the flour sieve and rub them all the flour has passed through; then put them in the colander and shake the stems have passed through. When all the fruit has been treated in this manner, put it in a large pan thoroughly, and drain Repeat this operation three times.

is well drained, spread it on boards or flat dishes and dry in a warm place. Put away in jars.

To Remove Jellies and Creams from Moulds. in a pan water enough (a little more than blood warm) to come to the top of the mould. If the mould is tin, set it in this for about half a minute; if earthen, keep it in long enough to the pass through the mould. Wipe the mould, place over it the dish into.which the jelly is to be turned, and turn both dish and mould simultaneously. Let the mould rest a moment before lifting it gently from the To Whip Cream.

Very rich or very poor cream will not whip well. Wlien too it turns to butter, and when too poor the froth becomes liquid almost as soon as it has been skimmed. cream, that will hardly pour, should have an equal quantity of milk added to it before whipping. Such cream as one gets

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It is more likely the other way; and one is often disappointed in finding it too poor to froth. The cream should be ice cold.

Have a large bowl or tin pail, rather narrow at the bottom. Place this in a pan Have a bright tin pan in anodier of ice water. Put the cream in the bowl and put the whip chum in this. Hold the churn with the left hand, tipping it slightly, that the cream may flow out at the bottom. With the right hand draw the dasher lightly about half way up the cylinder; then press down hard. It must not be forgotten that the up stroke is the down stroke is When the bowl is full, skim the froth into a tin pan. Continue this until nearly all the cream has been whipped. Draw the froth in the pan to one side, and the liquid cream at the bottom of the pan back into the bowl.

Whip it again.

A of the cream will always become is for whips, or for a garnish for frozen pudding or Bavarian creams, sweeten flavor with anything you please, before whipping. is rich a Dover beater will whip it, but there is nothing that will whip cream so quickly and so as the whip churn described in the chapter on Kitchen Furnishing. To Boil Sugar.

The degrees of boiling sugar are variously divided by different cooks.

six and others as high as eight. The French boil sugar for nearly all their desserts.

For all practical purposes a cook need understarid only three stages. Put one cupful of granulated or loaf sugar and half a cupful of water on to \^Ten the mixture has boiled minutes, dip the fore-flnger and thumb in take up a little of the syrup between them. If, upon drawing

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tliem apart, the terms a thread, it is at the second degree.

This is the best stage for frozen fruits, sherbets, and preserves.

If, a little later, when some syrup is taken up with a spoon and blown hard, it flies off in tiny bubbles, it is at the fourth degree, called the It takes about twenty minutes’ for The is then used for biscuit glacS and various kinds of creams.

At stage it sherbets and fruits a much richer flavor than when used at the second degree. If, when a little syrup is taken up on the point of a stick or skewer, and dipped in cold water, it breaks off brittle, the sixth degree has been reached. is the stage where it for fruit and cake, the dish being called fruit glace or gateau glace. The syrup must never be stirred, as this will cause it to grain. Great care must be taken that it does not after coming to the sixth degree, as it burns quickly after that point is reached. To Make and Use a Pastry Bag. Fold a piece of strong cotton cloth (perhaps afoot square) from two opposite corners, so as to give it a triangular shape. On one side sew together the two edges, thus making a bag shaped like a “ dunce’s cap.” Cut the cloth at the apex just enough to permit a short tin tube, somewhat like a tailor’s thimble, to be pushed The tube for dclairs measures about three-fourths of an inch at the smallest opening; that for lady-fingers is three-eighths of an inch, and that for meringues and kisses, half an The tubes for decorating with frosting ar^ very small. the bag with the to be forced through, and gather the at the top with the left hand.

the point tube close to the pan on which the is to be the out the

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pressure, but if to be small, very do.

At it will be hard to get the shapes, but with a practice it will seem comparatively easy. To Make Paper Cases. is not difficult, if one study for a moment the diagi’am below and the directions following:

Cut the paper ou the dark lines— (there are eight). Crease on every dotted line. At each end turn the parts lettered A over that lettered B, so that the lines c rest on the line d, and one A overlaps the other. Fold the parts B up against the backs of the parts A. Fold inward those parts of the edges which are lightly shaded, and fold outward those which are heavily shaded. Stick the parts of the box together with the white of an egg mixed with a little flour. Remember that it is a box that is to b« made, and after the first two steps it may be easy to guess how to complete the work.

By tracing a copy of the diagram one obtains a good model one quarter of the size the case should be; is.

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the square should be five inches on a side instead of two and one -half.

After experimenting with the shape may be varied to suit the Stiff white paper should be used. Cases can be bought of restaurateurs. They are used for biscuit glac6, biscuit souffle, and oth»r dainties. To Lard.

Larding is a simple operation.

The pork should be firm and young (salt, of course) Cut thin, even parallel with the rind, and cut these in long, narrow strips that will fit the needle.

For beef, veal, turkey or chicken the strips should be about as large round as a lead pencil, and three and a half inches long; and for birds, chops, and sweetbreads they should be about as large round as a match.

slices are all that can be cut from one piece of pork, because when you get more than an inch away from the rind, the pork is so tender it will break when in the needle.

strips in a bowl of broken ice, to harden. if beef or veal, free of skin and gristle. Put a strip called a lardoon) into the needle as far as go.

With a skewer or knife draw a line on both sides of the meat and along the upper part. Thrust the needle into the meat at one of the side lines; and when it is about half way through to the top of the piece, press the steel slightly with the thumb and fore-finger, to the lardoon in it has entered the meat.

Now push the needle through to the top, and gently draw it out, leaving about three-quarters inch of the strip exposed at both the side and upper part of That part of the pork Avhich is hidden should be half an inch under the surface. The needle’s course is as if it started under the eaves of a gable roof and came out at the ridge-pole.

all the rows are filled with lardoons.

Two rows are enough for a fillet of beef.

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soon as the lower part of the needle enters the meat. To Stew.

The meat and vegetables for stews should, when it is possible, be browned in a little fat, and hot water should then be added.

As as the stew comes to the it will ju;t simmer, not boil, the The pieces of meat in a stew should come to the table whole and tender and juicy, and they will be in this condition only with slow cooking. To Braise.

Braising is one of the best modes of preparing meat. are pans expressly for braising; but any deep tin, sheet- iron, or granite-ware pan, with a cover, will answer quite well. The meat to be cooked must always be browned in some kind of fat, the vegetables in the same fat, and enough stock (if possible) or water be added to half cover the meat. The pan should then be covered and placed in the oven.

The meat must cook slowly and thoroughly, and be basted frequently.

No matter how tough, if properly braised become tender and juicy. If, however, the cooking is hurried the dish will be spoiled. To Pry.

are two modes of One is to fat to prevent the article from burning or sticking; and the other is to have enough not only to cover the food, but to float it.

The latter is by far the better way, as all the surface of the article is instantly hardened, and, therefore, will not absorb fat.

It is also the cheaper way, because the fat can be used so many times. If tlie drippings saved meats, soups and gravies not be enough for frying purposes, buy pure lard to use with it.

Many recommend buying beef suet for this same purj^ose; but food fried in suet is more liable to ab.sorl) fat than that fried in lard. The

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reason of is lard can be heated to a higher temperature without burning than can beef or any of the otlier fats.

Butter is also often recommended for frying.

If used, it should be free of salt. But aside from being so expensive, it is not so for frying purposes as fats, for it burns at a much lower temperature than either beef fat or lard.

The Scotch kettle is the best utensil for It rests on a rim, lifts the bottom from the and the inside surface is polished very smooth; therefore, the fat is less liable to burn than if the surface were rough and the bottom rested on the hot The fat should heat gradually; and when tlie food is plunged it a slight smoke should rise from the It will smoke at the sides some time it has become hot enough for frying. After the food put in, let the kettle stand on the hottest part of the stove until it regains its former temperature, and then set it back where it is not so hot.

In frying fish-balls, doughnuts, etc., put only a few at a time in the boiling fat; then wait a few moments for the fat to regain its former temperature, and put in a few more. Fish-balls are often spoiled by the putting of a great many in the kettle at once. The temperature of the fat is instantly reduced, and the balls absorb the fat.

When an article of food is fried, drain the fat from it, and lay it on a sheet of brown paper in a warm pan. The paper will absorb any fat that may remain on the food.

As as you are through frying, take the fat from the cooled a it.

(See the chapter on the of Food.) directions given are followed, will be no difficulty in food fried without its being saturated with grease. To Serve.

The dishes on which jellies and creams are placed should be large enough to leave a margin of mi inch

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It is well to pour the sauce for cold puddings around the pudding, especially if there will be a contrast in color. It is a great improvement to have the sauce poured around the article instead of over it, and to the border of the garnished with bits o’f parsley, tops or carrot When sauce is poured around meat or fish the dish must be quite hot, or the sauce will cool quickly. Small rolls or sticks of bread are served with soup. Potatoes and bread are usually served with fish, but many people prefer to serve only bread. Butter is not served at the more elegant dinners.

Two vegetables will be sufficient in any course.

dishes should be very cold, and hot hot.

It is a good idea to have a dish of sliced lemons for any kind of fish, and especially for those broiled or fried. Melons, cantelopes, cucumbers and radishes, and tomatoes, when in all be chilled in the ice chest.

Be particular not to overdo the work of decorating. Even a simple garnish adds much to the appearance of a dish, but too much decoration only injures it.

Garnishes should be so arranged as not to interfere with serving. Potato-balls and potatoes make a nice garnish for all kinds of fried and broiled meats and fish. beets, carrots and turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold or hot meats. Thin slices of toast, cut into triangles, make a good garnish for many dishes.

Whipped is a for all Bavarian creams, blanc-manges, frozen puddings and ice creams.

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arouncl jellies or creams a border oi any kind oi delicate green, like smilax or parsley, or of rose leaves, and dot it bright colors — pinks, geraniums, verbenas or roses.

Remember the green should be dark and the flowers small and bright. A bunch of artificial rose leaves, for decorating of at evening parties, lasts for Natural are preferable when they can be obtained.

Wild roses, buttercups and nasturtiums, too freely, ore suitable for garnishing a salad.

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BILLS OF FARE. What to set before guests at the table, or. indeed, before one’s own family, is sometimes a perplexing matter for housekeepers to decide, and a few bills of fare are given on the following pages as an aid. The number of dishes can readily be increased or diminished.

Any of the company dinners can be prepared at home almost as easily as an ordinary dinner, success depending not upon a great number of dishes, but upon a few well cooked and well served, and a hostess apparently free from care. A great part of any company dinner can be prepared the day before.

The vegetables can be prepared and put in cold water, the game or meat be larded, the meat or fish cooked for croquettes and the dressing made ready, and jellies, creams and puddings be made. If a clear soup (and that is always best) is to be it also should be made.

In the morning the and baked, and the Early in the afternoon freeze the creams and sherbets. a list principal With each a list of the or other things to be and the for ser\dng.

insure the dishes being ready at the proper moment. the plates and other dishes counted and ready to warm — and, by the way, arrange to have these and the silver washed where the noise cannot reach the guests.

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Twelve seems to be a good number of people for a dinner party.

But very increase in the quantity of material will be required if the number should be as large as sixteen or eighteen. For six or eight the quantity of soup, oysters, creams, sherbets and coffee, can be diminished but that of meats and fish should not be much smaller. It is supposed the in small cups.

Although it is usually drunk clear, cream and be offered with it.

People differ as to the kinds of breakfast required. believe French custom of having only chocolate or rolls, and perhaps in form.

others believe in and require a substantial breakfast. is no limit to the variety of dishes that can be for breakfast and tea has taste and judgment in using the remains of meats, fish and vegetables left from dinner.

Either oatmeal or hominy should always be served at breakfast.

it is possible, have for the course.

liREAKFAST.

Oatmeal and Cream. Baked Potatoes. Mutton Chops. Rye Muffina Hominy Griddle-Cakcs. ColTee, Tea or

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Broiled Ham.

Omelet Graham Muffins. Griddle-Cakes.

Coffee or Tea.

Escaloped Meat. Dropped Eggs.

Raised Muffins. Corn Cake.

Drinks.

DINNERS FOR TWELVE. Clear Soup (five pints). Fish (four or five pounds, baked, boiled, or escaloped). and Potatoes if jou like. Chicken Croquettes, or anj kind of Patties. Fillet of Beef, Larded (two and a half to three pounds), with Mushroom Sauce. Potato Puffs.

(six).

Green Peas (two if fresh, or two cans of French peas). Lettuce Salad (French dressing; two large neads of lettuce).

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A Cold Pudding, Ice Cream (one gallon). The cost of a dinner this, when at home, depends somewhat upon the market, but rarely exceed twenty-five dollars. Oysters on a Block of Ice (two quarts). Consomm^ a la Boyale (five pints). Baked Fish (five pounds), Hollandaise Sauce (double the rule). Cheese Souffle (double the rule). Roast Chicken (nine to Mashed Green Peas (two quarts or two cans). Cranberry Jelly.

Oyster Patties (fourteen).

(two of lettuce with Water Crackers (a dozen and a half). Neufchatel Cheese (two packages). Orange Sherbet (three quarts). Frozen Cabinet Pudding (the rule given), Apricot Sauce.

G7«c/ (the rule given).

Sponge Cake.

Coffee (the rule for filtered coffee).

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Sardine Canapees (two dozen).

Roast Turkey Chestnut Stuffing and Macaroni, a VltaUenne (twice the rule). Cranberry Jelly.

Plain Boiled Potatoes.

Lettuce Salad (two large heads). Custard Souffle (twice the rule), Creamy Sauce. Frozen Pudding (the rule given). Lemon Sherbet.

Coffee (three pints of filtered). and Cheese.

Oyster Soup (two quarts). Smelts a la Tartare (three dozen;. Chicken Vol-au-Vent (a large one). Rolled Rib Roast (about twelve pounds). Polish Sauce.

Grape Jelly.

Cauliflower, with Cream Sauce. Potato Souffl(^.

Rice Croquettes (two dozen). Larded Grouse with Bread Sauce (three grouse).. Potatoes, d la Parisienne.

Dressed Celery (two heads). Royal Diplomatic Pudding (the rule given). Raspberry Sherbet filtered).

and

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GAME DINNER.

Meg Merrilies’ Soup. Grouse Soup.

Stewed Terrapin. Turtle Steak.

Larded Grouse, Bread and Qiiail on Toast, Currant Jelly. Potato Croquettes. Escaloped Tomato. Roast Loin of Venison, Game Puffs.

Cauliflower, with Cream Sauce. Roast Ducks, Olive Sauce. d, la Parisienne. French Peas.

Dressed Celery. Lemon Sherbet. Charlotte Russe. Nesselrode Pudding. Crackers and Cheese. SUPPER FOR FIFTY. Boned Turkey (one). Tongue in Jelly (two). Chicken Salad (six (six Two quarts of One hundred rolls, buttered. Fifty Sardine Sandwiches. (four moulds). Orange Bavarian Cream (four moulds). Frozen Pudding (three gallons). Chocolate Ice Cream (two gallons). Vanilla (ten quarts). Pistachio (ten quarts). Mixed Cake (three baskets). Coffee (twelve quarts).

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Chicken Sandwiches. Tongue Sandwiches. Buttered Rolls.

Buttered Slices of Bread. Richmond Maids of Honor. Gdteau St. Honord. Dominos and other Small Cakes. Vanilla and Chocolate Ice Cream. Candies and Fruit. The for the sandwiches should be chopped The rolls must be small, and the buttered bread should be cut in thin slices, two slices be put together, and then be cut into long strips or little There should be one hundred sandwiches, seventy-five rolls, one hundred of forty maids of honor, six of gateau St, Honor^, two gallons of each kind of ice cream, and a generous supply of small cakes, candies and fruit. FAMILY DINNERS—SPRING. Oyster Soup.

Fricandeau of Veal. Mashed Potatoes.

Lettuce Salad.

Orange Sherbet.

Potato Soup.

Boiled Haddock, Lobster Sauce. Potato Sonffld.

Chicken Croquettes, Cream Sauce. Chocolate Blanc-Mange. Scotch Broth.

Broiled Halibut, Maitred' Hotel Butter. French Fried Potatoes. Stewed Tomatoes.

Braised Tongue.

Ground Rice Pudding.

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Lobster Soup.

Roast Beef.

Yorkshire Pudding. Cabbage Salad. Lemon Sponge.

Turbot d, la Crhnie.

Cold Roast Beef with Puree of Potatoes. Stewed Tomatoes. Boiled Macaroni. Mock Bisque Soup. Roast Chicken. Potato Puffs.

Corn-Starch Pudding. FAMILY DINNERS—SUMMER. Asparagus Soup. Boiled Blue Fish, Maitre d’ Hotel Butter. Veal Cutlets, White Sauce. Green Peas.

Dressed Cucumbers. Mashed Charlotte Russe. Green Peas.

Salmon, White Sauce. Lettuce Salad. Strawberry Bavarian Cream. Rice Croquettes. Green Pea Soup. Braised Fillet of Beef. Potatoes h la Parisienne. String Beans.

Lobster Salad. Frozen Pudding.

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Fried Egg Plant.

Soft-Shell Crabs.

Blanquette of Chicken in a Rice Border. Shelled Beans.

Strawberry Ice Cream. Potato Croquettes. Vegetable Soup.

Roast Lamb, Mint Sauce. Salmon Salad.

Frozen Apricots.

Green Peas.

Baked F'ish, Tomato Sauce. Sweetbreads, Cream Sauce. Green Peas.

Tapioca Pudding.

FAMILY DINNERS—FALL. Macaroni Soup.

Boiled Fish, Egg Sauce. Roast Ducks, Game Sauce. Stuffed Tomatoes.

French Fried Potatoes. Eve’s Pudding, Wine Sauce. Fried Smelts, Tartare Sauce. Boiled Turkey, Oyster Sauce. Macaroni a VItalienne. Boiled Potatoes.

Escaloped Cauliflower. Lemon Pudding.

White Soup.

Baked Fish, Ilollandaise Sauce. Salmis of Turkey in a Potato Border. Stewed Celery with Cream Sauce. Potato Salad.

Apple and Rice Pudding.

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FAMILY DINNERS—WINTER. Fish Chowder.

Braised Beef.

Macaroni with Tomato Sauce. Baked Sweet Potatoes, Potato Puffs.

Oyster Salad.

Cabinet Pudding, Creamy Sauce. Beef Stew with Dumplings. Mutton Cutlets, Tomato Sauce. Thin Fried Potatoes. Vegetable Salad.

Blanc-Mange with Cream. Celery Soup.

Mashed Turnips.

Boiled Fowl, Bechamel Sauce. Boiled Potatoes.

Beef Steak, Brown Oyster or Mushroom Sauce. Potatoes a la Parisienne. Orange Crean^, Cream of Rice Soup. Baked Cod, Tomato Sauce. Riced Potatoes.

Beef Olives.

Danish Pudding.

Clear Soup.

Cusk, a la Creme, Boiled Potatoes. Roast Leg of Mutton, Currant Jelly. Mashed Potato.

Mashed Turnip.

Tomato Soup.

Escaloped Fish.

Stewed Celery.

Mutton with Puree of Potatoes. Macaroni with Cheese. Apple Tapioca

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ILLUSTRATIONS Aitchbone Apple parcr • Back of the rump Bain-marie Bain-marie pan Basting spoon • Bird roaster Boning Bread grater Bread pans ' 76, 77 Brown bread tin Buckets Cake box Carcass of mutton Carving knife and fork -70 Coffee biggin Coffee pot Confectioner’s tube Crown moulds Double boiler Double broilers Dover egg beater Dredging box Dripping pan Face of the rump First five ribs Fore-quarter of beef French cook’s knife 7° French frying-pan ^8 French pie mould roll pans Frying basket

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Garnishing Hind-quarter ofbeef Ice cream freezer Jagging iron Jeily moulds Knife box Lad.e Lady’s fingers pans Larding and trussing needles Leg of mutton Lemon squeezer Loin of t5> 22 Long rump steak Meat rack Melon mould Milk pan • Muffin pan cases slicer Quart measure Rattle-ran Rice mould Round of beef Round pudding mould Rump Rump, showing end which joins the round Rump steak, cut with the grain Saddle of mutton and French chops Scotch kettle Short fillet Short rump steak Sirloin roast, second cut Skewers Spice box Steamer for pot Steamer for tea-kettle Stew-pan Tea caddy Tin kitchen cutter Vegetable scoop Whip churn Wooden boxes

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INDEX Allemand sauce. Bavarian Cream, Continued. Almond Bavarian cream, Peach Almonds, To blanch Amber pudding. Ames cake.

Amherst pudding. Anchovy sauce. Bechamel Sauce, Angel cake.

Beef, see “Marketing” in Index. Apple and Indian pudding. Alamode and rice pudding. Boiled corned charlotte.

Braised Cannelon of 161, 162 ginger.

fillet, a rA llemande, mdringue pudding. a la Hollandaise, porcupine.

pudding. Baked pudding, Dutch How to com Macaronied tapioca pudding. Apples, Pickled sweet Apricot ice cream. roasted, with Yorkshire pudding, Apricots, Frozen roulette.

Artichokes, S3 steak, broiled, stew.

and salmon salad. tongue. Braised with cream.

Beets, Pickled Aspic jelly. Beurre noir, Bacon dressing for salads. Bills of Fare, Baking powder. Breakfast, Banana ice cream. Children’s party. Barberry jelly, Dinners for twelve. ketchup.

Family Dinners. Barley stew. Spring, Bass, Summer, Batter and fruit pudding. Autumn, Bavarian cream, Almond Game dinner.

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Bills of Fare, Continued. Breakfast and Tea, Contmued. Supper for fifty. Waffles, Rice Bird’s nest pudding. Canapees, Biscuit Glace, Chicken cutlets. Black bean soup. Blackberries, Preserved livers and bacon, Black cake.

livers in paj/illotes. Black-fish, livers, saute' Black pudding. Corn pie.

Blanc-mange, Chocolate Eggs, brouille'. made with gelatine. Creamed isinglass.

Dropped sea moss farina. Blanquette of chicken. Omelets, 370 to 373 of veal and ham. Poached Blueberries, Pickled Scotch Blue-fish, Scrambled Boiled salad dressing. Soft-boiled Boiling meats. Spanish Bonibe Glacee, Boned turkey.

sur le plat. Border, Jelly Ham and eggs on toast. Ham croquettes. Bouillon, Kidneys, a la maitre d’hotel. Bouquet salad. Braising, Liver and bacon. fried for soups. Curry of made with dried yeast. fried in crumbs, Sticks, saute, with piquant sauce. Togus Lyonnaise tripe, Meat and potato sandwiches, Breakfast and Tea. Breaded sausages. hash.

Cakes, Com 363, 364 Minced veal and eggs. Flannel Muffins, Corn Gems, English Griddle cakes, Graham Fried Indian Hominy drop cakes. Sally Lunn, Rye Snow pan-cakes. Mutton, rechau^e Squash biscuit, Waffles, 367, 368 Strawberry short-cake. Vegetable hash. Welch rare-bit.

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Brier Hill dessert, Broiling meats. Broth, Scotch Brown bread. Brown bread ice cream. Blitter sauce. Cabbage, Minced Cabinet pudding, Ca/e au la it. Ames, Angel, Black, Caramel frosting for 323, 324 Composition, Cookies, Demon, Dominos, 330, 331 Federal, Frosting for Gingerbread, Canada Fairy Gold, Golden frosting for Hermits, Jelly roll.

Jumbles, Lady-fingers, Lady’s, Loaf, Marking in gold, Molasses pound. Nut, Plum, kneaded. Queen’s, Railroad, Regatta, Ribbon, 3t6 Seed cakes.

Shrewsbury cakes. Cake, Continued, Silver, Snow-flake, drops.

for charlotte russ* rusks.

Sunshine, Taylor, Vanilla Eclairs, Viennois, Wedding, Whfte fruit. Calfs foot jelly. Canapees, Caper sauce. Caramel frosting, Care of Food, with cream sauce. 2lS stewed in stock. with cream sauce. Champagne sauce. Charlotte russe. Chartreuse of chicken. of chicken and macaroni, of oysters.

of vegetables and game. Cheese souffle'. Cherries, Preserved Chestnut sauce, a la matelote. it la rehte. a la Tartare. Blanquette of Chartretise of chaud-froid. curry.

fillets.

180, 181

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PACK.

Chickens, Continued. Coffee, Continued. Vienna 39° Coffee Bavarian i79> 3S3 livers and bacon. Composition cake. in papillotes, Consomm^, 8j Consomme a la royals Cookies, pie.

i6g pillau.

chowder.

qttenelles. 182 to 184 pie.

2S4 smiffle.

lOI stew with dumplings. Court-bouillon, i°S Vol-au-vent of Crab-apple jelly. Chicory, Crab-apples, Preserved Crabs, 4S, 46, 129 Bavarian cream. Cream 'a la Versailles, “blanc”-mange, mdringue.

of barley soup. of celery soup. of rice soup. pie.

of tartar.

salad dressing, 221, 222 To whip To scrape Croquettes, Chicken whips.

Chops, Broiled mutton Chowder, Corn Cider apple jelly. Rice and meat Cider jelly. Royal 195, 196 Clam fritters, Clams, Shad roe Cocoa, Croustade, Oyster To make a Cocoanut ice cream. Crumbs, To fry (under Bread Sauce) Cod, Crust patties, in purde of potatoes, Cucumber salad. Matelote of Cucumbers, S3 To cook salt no 343> 344 with lobster sauce. Boiled 3°9) 340 jelly sauce. Cafe'au lait. 39° Currants, English Filtered Steamed Spiced

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Curry of chicken, 1 Desert, Continued of lobster, Souffle, Surprise of veal, 1S2 Sponges, 285 to 288 Cusk, Directions for freezing. a la creme.

Dominos, Custard souffle'. Down East pudding. Custards, Soft Dressings for salads. 207 to 210 Soft caramel Drinks, Cutlets, a la ducliesse. Game, a la royale Cocoa, CoflTee, 387 to 390 Lemonade, served in papillotes. Tea, Damsons, Preserved Duchess soup. Dandelions, Duck, Danish pudding, Date pudding, Dumplings, Demon cake.

Dessert.

Apple char’otte, Bavarian creams. 287 to 29 Economical Dishes. Biscuit Gla^e, Barley stew. Blanc-mange, 283, 284 Beef stew, 37^ Bombe Glacee, Calf s liver, Braised Brier Hill Dessert, Cold meats, with pur^eof potato, Charlotte russe. Curry of cold meats. Chocolate whips, Dumplings, Cream a la Versailles, Escaloped meat, Cream mdringues. 3”

Shepherd’s pies. Fanchonettes, Eels, Frozen apricots. a la Tartars, Egg balls for soups. raspberries. plant, Fried Fruit Glace, Eggs, brouille'. Gateau St. Honore, Creamed Glace' Meringue, Dropped 291 to 297 Jellies, 307 to 310 Omelets, 37° to 373 Kisses, Poached Kiss wafers. 3”

Scotch Nesselrode pudding, Scrambled Richmond maids of honor. Soft-boiled Royal cream, Spanish Sherbets, 300 to 303 Soft custards. sur le plat. Souffle, Chocolate Endive, Omelet, a la creme. 3°S English currants. To clean Omelet, a la poele. Entrees.

Alamode beef.

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Entreks, Contimud. Federal cake, Beef olives, Fig ice cream. Beef roulette, Blanquette of chicken. Fillet of beef. 158 to 160 of veal and ham. of chicken.

180 to CO Braised tongue. i6s of tongue.

Cannelon of beef, of veal.

Chartreuse of chicken, To remove a of chicken and macaroni. of vegetable and game. See “Marketing” in Index. Cheese soufile. a la vinaigrette. i°S Chicken, chaud-froid, an gratin.

Curry of fillet. Braised no. III 18s cod with lobster sauce. i°3 pie.

Court-bouillon, pillau, haddock with lobster sauce. i°S 182 to 184 halibut, Cold game pie. chowder.

195 to 199 Crabs, 45» Croustade, To make a Cusk 'a la creme. 187 to 189 Eels, Escaloped tongue. ”3 Fillets, 158, 159, 166 Fricandelles of veal. 193, 194 Lobsters, 124 to 128 Galatine of turkey, Matelote of cod. of veal.

117 to 124 Lambs’ tongues in jelly. Macaronied beef. Ox-tails, Salt cod in purde of potato. Pancakes, To cook Pasties of game and poultry. Salt fish souffle'. P'ate defois gras. with dropped eggs. 201, 202 Sauces for Potato border. Ragouts of mutton and veal. io8 Rice border. Terrapins, stewed. Rissoles, Turbot a la creme. Salmis of game, Flannel cakes. Stewed lambs’ tongues, Flemish sauce. Stewed steak with oysters, I go Flounders, 203, 204 Tongue in jelly. Food, Care of Veal, Curry of Force-meat, Chicken CO M for game.

Vol-au-venis, 199, 200 Ham Eve’s pudding, Fanchonettes,

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Fowl, Continued. Boiled, with macaroni, with pork, French dressing for salads, paste for soups, Fricandeau of veal, Fricandelles of veal. Fritters, Apple Batter for Clam Ca ramel Golden Frozen apricots, cabinet puddingsraspberries, Fruit cake. White Fr7tit glace. Game.

cutlets, h la royale. Force-meat for Goose, roasted. Partridges, larded, pie.

Pigeons, broiled, Quail, broiled, Rabbit, Curry of Salmis of Small birds, broiled, Venison, Roast leg of Saddle of Gm-nishes.

Jelly border. Lemon points, M arinade, Cold Garnishes, Continued. Marinade for fish. Gateau St, Honore, 3>4 Gems, German puffs. Giblet soup. Gingerbread, Canada Fairy 1^94 Glace meringue, Glaze, lOI Gold cake.

>93 Golden frosting. Goose, Roasted Grape jelly. Grapes, Preserved Green turtle soup. Griddle-cakes, Graham Groceries, Baking powder, Cracked wheat. Cream of tartar. English currants. >53 >53 Meal, Indian Oat >54 Rye >55 Raisins, >54 >53 Spices, >53 >56 Sundries, >56 >54 >53 >54 Haddock, >57 with lobster sauce. >05 Halibut, H 0 00 with maitre d' hotel\iw\Xe.’c, Ham and eggs on toast. «34 Blanquette of veal and iSli

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Ham, Continued. Haricot of ox-tails, Hash, Hearts, Herbs sauce, To make a bouquet of Hermits, Hollandaise sauce, 58, 339 drop cakes, Hot cabbage salad, How to blanch almonds, to boil sugar, to braise, to clean and truss poultry, to clean English currants, to corn beef, to fry, to fry crumbs, (under Bread Sauce) 231 to fry parsley, to get onion juice, to lard, to make a bouquet of sweet herbs, 235 to make and use a pastry bag, to make paper cases, to make spinach green, to open lobsters, to remove jellies and creams from moulds, to scrape chocolate, to serve, to stew, to use the salamander, to whip cream, Tee cream, Almond Banana Brown bread Caramel 29 j Cocoanut Directions for freezing Fig Ice cream. Continued, Macaroon Peach Pistachio Raspberry 293, 294 Walnut Icing, Chocolate Indian and apple pudding. 26S pudding. Delicate Irish stew, Jelly, Aspic Barberry Calf s foot Cider Cider apple CoSee Crab-apple Currant 3°9 > 340 Grape 3^8 30S Jenny Lind pudding. Jumbles, Ketchup, Barberry 345> 346 a la inaitre dlhotel. Kisses, Kiss wafers.

Gas and oil stoves. Refrigerators, Stoves and ranges. Utensils, Lady fingers. Lady’s cake.

Lake shad.

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i'AOXlr.

Lamb, Continued. Braised breast of Leg of, /i lafranqaise. tongue in jelly. tongue. Stewed Larding, Lemon diplomatic pudding. pie.

points.

23s SI Little pigs in blankets. and bacon.

Braised calf s Curry of fried in crumbs. sattti.

with piquant sauce. Loaf cake.

45, 124 Breaded broiled in the shell. Canned Curry of Devilled, in the To open a Vol-au-vent 0/ Macaroni, 'a VItalientie, Chartreuse ol chicken and in gravy.

with cheese. with cream sauce. with tomato sauce. Macaroon ice cream, 44, 45 Mackerel, Continued. 35° Maitre d’ hotel butter, Mangoes, Pickled Marbled veal. Marinades, As to choosing it. Fore-quarter, Hearts, Hind-quarter, Porter-house steak. Quality and cost, Rattle-ran, Round steak. Rump steak.

Sirloin steak. Tenderloin steak. The rump.

Tongues, Bass, Black-fish, or tautog. Blue-fish, Clams, Cod, Crabs, 45> 46 Cusk, Eels, Flounders, Haddock, Halibut, Lake shad.

Mullet, Pollock, Scollops, Shad, Shrimp, Small, or pan-fish. Sturgeon, Sword-fish,

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Marketing, Continued. Tautog, Terrapin, Turbot, Weak-fish, White-fish, or lake shad, Tongues, Chops and cutlets, Fore-quarter, Hind-quarter, Leg, Prices, Sausages, Ducks, Grouse, or prairie chicken, Partridges, Quail, Squabs, Turkeys, Venison, Woodcock, Artichokes, S3 Chicory, or endive, S3 Cucumb S3 Dandeli S° Endive, S4 St Mushrooms, Radishes, S4 Sweet herbs, S4 Marketing, Continued. When in season, Marking cakes in gold, Mayonnaise dressings, 207, 208 Meal, Indian Oat S7 Rye S7 Meat and fish sauces, and potato salad, Cold, with pur^e of potato, Corned beef, Ham, Leg of mutton, Tongues, Beef steak, Mutton chops, Beef, with Yorkshire pudding 134 Fillet of veal, Ham, in the oven, Rolled rib, Miscellaneous modes, Beef stew, Braised beef, Braised breast of lamb, Fricandeau of veal, Irish stew, Leg of lamb, d la/raticaise, Scotch roll, Toad in the hole, Meg Merrilies’ soup, Melon, Sweet Minced veal and eggs, Mince-pie meat, Mock bisque soup, Mol.asses pound cake, Muffins, Corn English Fried Indian Rye Mullet

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Mulligatawney soups, Mushrooms, See “Marketing” in Index. chops, broiled, Leg of, boiled. Ragout of rechauffe', Nesselrode pudding. Nut cake.

57, Okra, escaloped, with tomatoes, stewed, with tomatoes, Olives, Beef Omelets, Com Ham Quaker Savory Soujffle a la creme. Souffle a la po^le. Onions, Baked To get juice of Orange Bavarian cream, diplomatic pudding, marmalade, pie, Oranges, Preserved sour Ox tails, a la Tartare Haricot of Oysters, Continued. Chartreuse of Creamed Croustade of 121, 122 Fricasseed in escalop shells. Little pigs in blankets. on a block of ice. on the half shell. panned in the shell. panned in their own liquor. roasted in the shell. roasted, on toast, Vol-au-vent of Pancakes, Pan-fish, Paper cases. To make Parsley, To fry Parsnip balls. fried in butter. fried in molasses. Partridges, Paste, Chopped French, for pies. F rench, for soups. Puff Pasties of game and poultry. Pastry bag, To make and use a Pate de/bis gras. Peach Bavarian cream. mdringue pudding, Peaches, Brandied Frozen

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Peaches, Continued. Pears, Pickled Pea soup, Green Peas, ^ lafran^aise, when in season. Peppers, Stuffed Philadelphia clam soup. Pickled blueberries, Chopped pickle, cucumbers, 343, mangoes, peaches, pears and sweet apples. Spiced currants, Spiced plums. Stuffed peppers, Sweet melons. Sweet tomato, Pies, Cold game How to make Shepherd’s 377, Sweet potato Pineapple Bavarian cream, 300, Piquant sauce, Pistachio ice cream. Plum cake. Kneaded Plums, Preserved Spiced Polish salad, Pollock, Pork, see “Marketing" in Index. Port wine sauce, Potage k la reine, a la maitre d ’ hotel, a la Parisienne, h la royale, a V Italienne, baked with roast beef, balls, fried in butter borders, Creamed Duchess 240, 241, 245 Housekeeper’s Lyonnaise Mashed puffs, Puree of Riced when in season, Potting, ham, lobsters, Poultry, 142 to 153 See “Marketing" in Index. Chicken a la matelote, a la reine, k la Tartars, stew with dumplings, Duck, Roasted Fowl and pork, 2S9 >54

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Poultry, Continued. Fowl and pork, boiled with macaroni. Goose, Roasted To clean and truss Turkey, Boiled Boiled, with celery, Boned Roasted, with chestnut stuffing and sauce. Pound cake. Molasses Prairie chickens. Preserving, Apple ginger. Barberry jelly, blackberries, Brandied peaches, cherries.

Cider apple jelly, crab-apples. Crab-apple jelly, currants.

damsons, grapes.

Grape jelly. Orange marmalade, pears, pineapple, grated plums, quinces.

Quince marmalade, raspberries. Raspberry jam, sour oranges, Strawberry jam, whortleberries. Puddings.

Almond, Apple meringue, Apple porcupine, Bird’s nest. Black, Danish, Frozen, Frozen cabinet, Jenny Lind, Lemon diplomatic. Puddings, Continued Nesselrode, 273, 274 Orange diplomatic, Peach, Peach meringue, Princess, Quince iced, Royal, Royal diplomatic, Tapioca, Hot.

Amber, Amherst, Apple and Apple soujjile, Apple tapioca, Baked apple, Batter and fruit, ' Cabinet, Chocolate roll, Custard soufflf, Date, 26a Delicate Indian, Down East, Dutch apple, English plum, Eve’s, Fig, German puffs, Ground rice, Indian and apple, Rachel, Yorkshire, Caramel, Creamy, Foaming, German, Quince, Rich wine, Puff paste, Pumpkin soup, 34°

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Quail, Queen’s cake. Quefullet, Chicken breaded.

CO H Quince Iced pudding. marmalade.

Quinces, Preserved Rabbit, Curry of Rachel pudding. Radishes, Ragout of mutton. of veal.

Railroad cake. Raisins, Ranges and stoves, Raspberry ice cream. jam.

Raspberries, Frozen Red vegetable salad. Refrigerators, Regatta cake. Ribbon cake. Rice, Boiled Igo X97, 198 Richmond maids of honor. Rissoles, Roasting meats, Robert sauce. Rolled rib roast. Royal cream. 195, 196 diplomatic pudding. Rusks, Sponge Rye meal.

Salad Dressing, Bacon Salad Dressing, Continued, made at the table, made with butter, Mayonnaise Aspic Red Sardine Sour cream without oil, Asparagus and salmon, Bouquet, Cucumber, Hot cabbage, Meat and potato, Polish, Red vegetable, Sardine, Shad roe, • Salamander, To use a Sally Lunn, Vol-au-veni of Sandwiches Meat and potato Sardine dressing, Meat and fish. Allemande, 22t Anchovy, Bechamel, Beurre noir^

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Sauces, Continued, Meat and fish. Caper, 22S 22.) Champagne, Chestnut, 221, 222 Cream Bechamel, Curry, Egg, Fine herbs. Flemisn, Holhindaise, Maitre d’hotel butter. Mushroom, Brown Olive, Piquant, Polish, Port wine, Robert, Shrimp, Supreme, Tartare, Vinaigrette, 219, 220 Caramel, Creamy, Foaming, German, 2S0 Quince, Rich wine. Sausages, Breaded Scollops, Scotch broth. Scotch roll. Seed cakes. Serving, Hints on Shad, Shad roe croquettes, Shell beans. Shepherd’s pies. 377f 378 Sherbet, Currant 300, 301 Raspberry Shrewsbury cakes. Shrimp, Silver cake^ a la Tartare, as a garnish. Snow-flake cake. Snow pancakes. Black bean Bouillon, Consommd, Consomme a la royal. lOI Com chowder. zoo Cream of barley of celery of rice Duchess Egg balls for Fish chowder. French paste for Fried bread for Giblet Glaze for Green pea Green turtle Lobster, with milk. th stock.

Meg Merrilies’ Mixed stock. Mock bisque Mulligatawney Okra 9S

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Soups, Continued. Philadelphia clam loo Potiige a la reine, Pumpkin Scotch broth, Spring Spring and Summer Stock for clear Tapioca cream Thick vegetable White stock, Yacht oyster Sour cream dressing, Spices, green. To make Minced Sponge cake, for charlotte russe, drops, rusks, Sponges, Lemon Peach Spring soup, Spring and Summer soup, Squabs, Squash biscuit, pie, Squashes, when in season, Steak, stewed with oysters, 16 to 21 Stew, Beef Irish Stewing, Sticks, Stock, for clear soups, Remarks on Stoves and ranges, 64, Strawberry Bavarian cream, 293, 294 jam, short-cake, Strawberry, Continued. Strawberries, Frozen Sturgeon, S8 To boil Sunshine cake. Supreme sauce. Surprise souffle. 3°S Breaded in paper cases. larded and baked. To clean Vol-au-vent of Sweet herbs, To make a bouquet of Sweet potatoes, Sweet potato pie. Swiss pudding. Sword-fish, Tapioca cream soup. pudding. Cold Tartare sauce. Tautog, Taylor cake, Tea, Terrapin, Toad in the hole. Togus bread. Tomato ketchup. “ 24S To peel Braised Fillets of 166, 167

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Tongue, Continued. Vegetables, Continued. Parsn ips.

Tripe, Lyonnaise Pickled beats. Turbot, 238 to 245 "h. la creme, Rice, Boiled Turkeys, Turkey, Boiled 144 H5 Boned Galatineof Time table for cooking, Utensils, Kitchen Viennols cakes. Vanilla eclairs. Venison, Roast leg of Saddle of and ham, Blanquette of Vinaigrette sauce. Curry of Vol-au-vent of chicken. cutlets, with white sauce, of lobster, of oysters.

Fricandeau of of salmon, Fricandelles of of sweetbreads. Galatine of Waffles, Marbled Walnut ice cream. Ragout of Weak-fish, Roasted fillet of Wedding cake, Welch rare-bits. See “Marketing” in Index. Wheat, Cracked Asparagus with cream. White-fish, Baked beans. White fruit cake. Cabbage, Minced 219, 220 Cauliflowers, Whortleberries, Wine jelly.

3°7 Com oysters. 253 Woodcock. Yacht oyster soup. Eggplant, Fried Green peas, a lafrancaise. 382, 383 245, 246 Yorkshire pudding. Okra, 852| 253

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