Mrs. Rorer's Philadelphia Cook Book

Page 3 See this page in the book

S&KVlk THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA Agric.

Ref.

Bv.

GIFT OF Estate of David Prescott Barrows

Page 7 See this page in the book

A MANUAL OF HOME ECONOMIES BY MRS S TyRORER PRINCIPAL OF PHILADELPHIA COOKING SCHOOL ARNOLD AND COMPANY 420 LIBRARY STREET

Page 8 See this page in the book

Copyright 1886 by MRS S T RORER All Rights Reserved GIFI MADE BY GEORGE H BUCHANAN AND COMPANY LIBRARY STREET

Page 9 See this page in the book

TO MY FRIEND MRS ELIZA S TURNER THROUGH WHOSE ENERGY AND LIBERALITY WAS ESTABLISHED THE FIRST COOKING SCHOOL IN PHILADELPHIA THIS BOOK IS AFFECTIONATELY DEDICATED

Page 10 See this page in the book

"Men die, and many, because they know not how to live ' ' " Come, pilgrim, I will bring you where you shall host"

ALL'S WELL THAT ENDS WELL

Page 11 See this page in the book

CONTENTS PREFACE STOCK AND STOCK SOUPS SOUPS WITHOUT STOCK FISH SOUPS CHOWDERS SHELL FISH, LAMB WHAT TO SAVE AND How TO USE IT POULTRY GAME.....

FORCEMEATS AND STUFFINGS MEAT AND FISH SAUCES AND GRAVIES STOCK FOR SAUCES AND GRAVIES MODERN DINNER-GIVING MENUS.....

Page 12 See this page in the book

RAISED ROLLS, BISCUITS, ETC. RAISED MUFFINS, GEMS, ETC. RAISED WAFFLES AND GRIDDLE CAKES MUFFINS, WAFFLES AND GRIDDLE CAKES SODA AND MILK BISCUITS FRITTERS, DOUGHNUTS AND CRULLERS CEREALS To COOKS.....

PASTRY AND PIES PUDDING SAUCES.... JELLIES.....

PLAIN CAKES, BUNS, ETC. CANDIES.....

MARMALADES PICKLING CATSUPS DRINKS.....

IN THE KITCHEN AND PANTRY 5/1/1 GATHERED CRUMBS How SUITABLE COMBINATIONS OF FOOD TABLE OF WEIGHTS AND MEASURES

Page 13 See this page in the book

PREFACE To offer to the American housewives a new Cook Book may appear to many an unnecessary labor, considering the country is already provided with elaborate works on the subject; but upon referring to many of them, I have often detected an obscurity in directions in recipes which, in the hands of an amateur, would lead to failure, and in the following endeavored to avoid this by making them so a beginner may successfully few exceptions, any dish contained herein, and I may add, all these recipes have been prepared over and again by pupils under my supervision. It has been many years since has contributed a publication of kind, and as she occupies a place second to none in the science, her peculiar dishes being known not only in this country but abroad as well, it seems appropriate that she should be newly represented. (vii)

Page 14 See this page in the book

Under each heading I have endeavored to give in a simple manner a brief introduction, explaining the chemistry of the article, mode of selecting, and such other information as I thought would be of interest to the reader.

References to Sick Diet or Medicated have purposely been avoided, as is in preparation a work on Dietetics, which contain recipes collected and tried during my connection with hospitals.

" Before the housewife now my book is laid ' T will aid her, if its teachings be obeyed." SARAH T RORER 1525 CHESTNUT STREET, PHILADELPHIA

Page 15 See this page in the book

The first and most important point in making good soup is to have the best of materials.

To make our soup a perfect food we must change the solid meat into a liquid; to do this, we must first soften the fibrin, so as to draw out the juices and blood, consisting of albumen and fat; the gelatine, which exists in the bone, cartilages, membranes and skin, which is nitrogenous matter, but not nutritious; and the osmazome, that substance which gives odor and As a low degree of heat changes the albumen (which is exactly similar to the white of an egg} into a solid form, we at once see the necessity of using cold soft water. Soft water, because it makes its way into the tissues more readily than hard water, thereby softening the texture of the meat and allowing the juices to escape more easily; and we also see the importance of not boiling the soup, as the albumen on the surface of the meat immediately coagulates and prevents the gelatine, fat and osmazome from dissolving and being drawn out into the water. Salt should never be added until the soup is done, as it hardens the water; and we have found soft water is the As begins to heat a small portion of albumen coagulates, forming a fine fibrous net throughout the liquid entangling any substance that may be floating in it, bringing it first to the W

Page 16 See this page in the book

surface and then settling to the bottom, showing that we must watch and skim at this time to have a clear soup. You will notice that in the recipes for Consomme and Bouillon, to clarify, we boil after adding the whites of the eggs, thereby making a perfectly clear soup, but a stimulant rather than nutrient, as we rob it of its albumen and fibrin by boiling and straining; two things which cannot exist at the same time, a very clear and a very nutritious soup. Another very important point is to have a porcelainlined or better still a granite iron kettle with a close Why?

Because the juices of the meat are always acid and will act upon a metallic thereby giving the soup an inky, bitter A close cover to keep in the steam and prevent evaporation and to keep the dust and smoke out.

SOUPS FROM STOCK SOUP STOCK i shin of beef Lean, uncooked juicy beef should form the basis of your No cooked or stale meats should be used for clear Wipe the meat well with a damp towel; now cut all the meat from the bones. the bones in of a large porcelain-lined or granite soup kettle, lay the meat on top of them, add the water and stand the kettle on the back part of the range for one hour; then place a good After about thirty minutes, the scum of the meat will gather on the surface, and the water will begin to

Page 17 See this page in the book

Now place it over a more moderate fire, add one cup of cold water, and skim off the scum. Now cover the closely and let it simmer (not boil) for four hours; then add the vegetables and simmer one hour longer. strain the stock through a fine sieve, add the salt and stand at once in a cold place to cool. If you keep it in a warm place for a few hours it will not make a nice take all the grease from the surface, and it BARLEY SOUP 2 tablespoon fuls of pearl barley Wash the barley in cold water; then cover let it boil up once and it.

it with boiling water and it for two; add to the stock when boiling; let it stand on the back part of the range for ten minutes; add salt and pepper, and serve. BLACK BEAN SOUP i pint of turtle beans T.i/2 quarts of boiling water i lemon i quart of stork If you use wine, the beans water and soak them In the morning, drain the water off and cover them again with one quart of the boiling water. Boil until tender, about two hours.

Now add the stock and the pint of boiling the through a the kettle, return the soup and bring it to a boil; add salt and Cut the eggs and lemon into slices and put into the tureen, pour the boiling soup over,and serve. If wine is used, put it in the tureen with the lemon and egg-

Page 18 See this page in the book

DRIED BEAN SOUP I pint dried beans Y^, pound of ham i^ quarts of boiling water the beans and soak them over night. In the morning drain off, and cover them the boiling water; add and boil gently two Now add the stock.

Press the beans through a sieve, return them to the soup kettle and bring to a boil. Add salt and pepper, and serve with toasted bread. DRIED BEAN SOUP WITHOUT MEAT 1 quart of dried white soup beans Wash the beans, cover them with water and soak over night. Next morning, drain, put them on to boil with two quarts of fresh cold water.

As soon as they come to a boil, drain this water off and throw it away, this prevents the soup from being strong.

Now cover again with two quarts of fresh boiling water, add a quarter of a teaspoonful of bicarbonate of soda, and until reduced to a pulp.

Now press the beans through a sieve, return to the soup kettle and add sufficient the soup about the consistency of cream, add the salt, pepper and butter and serve with croutons. CLEAR SOUP WITH CROUTONS y>, pint of croutons Salt and white pepper to taste the croutons, cut stale it lightly with butter on one cut (It will take about three slices from a baker's square

Page 19 See this page in the book

five cent loaf.) Place them on a tin pie dish, and put them in a moderate oven until a golden brown. Melt the stock gradually, bring it to boiling point, add Serve soup in a tureen with croutons on a separate If you put them in the soup when you it, they will become heavy and waxy before it reaches the dining room. If the soup is too it with caramel. (See recipe for making it.) CLEAR VEGETABLE SOUP i small carrot i sweet potato white potato ear of corn cupful of peas cupful of beans tomato i tablespoon ful of rice or barley Put into a soup cut the vegetables pieces of uniform size, otherwise the smaller ones will dissolve and impair the transparency of the soup. (There are various small tin cutters that can be purchased for this purposi'.) Put the carrot and turnip on rd after they have boiled one hour, add all the other vegetables and rice and the stock, and Let it boil up once and serve. JULIENNE SOUP 2 onions or 6 young leeks 2 carrots i head of cauliflower T turnip' i head of lettuce The part of ^ a gill of green peas a head of celery ^ a gill of asparagus heads Scrape and cut the carrots into slices, then into dice or with the vegetable cutters. Pare and cut the turnip; the

Page 20 See this page in the book

cut the half-inch and the head of cauliflower into flowerets. Put them into a kettle, cover with boiling water, and boil fifteen minutes; then drain them in a colander. Melt the stock and bring it to a boil; put the vegetables from the colander into it and simmer half an hour. Put the peas and asparagus heads into boiling water and simmer them for twenty minutes; then drain and add them to the boiling soup, then the lettuce, cut into pieces the of a half-dollar (the lettuce cook about ten; add salt and pepper, and serve at once. LENTIL SOUP 1 pint of lentils Sprig of thyme Wash the lentils and soak them over night. In the morning drain off the water, add the stock and simmer gently the lentils are tender, about one and a half hours.

Put the butter into a frying-pan and, when melted, add the cut in parsley, thyme and bay Fry (saute) to the lentils and simmer a half hour longer. Now press the whole through a sieve.

it to the soup kettle, boil up once, add salt and pepper and serve with toasted bread cut into small squares. MACARONI SOUP i ounce of macaroni Break the macaroni into pieces about two inches long; put it into a stewing-pan and cover it with one quart of boiling

Page 21 See this page in the book

it for twenty and cut in two.

Melt the stock, bring it to boiling point, add the macaroni, let it simmer five minutes, add A of Parmesan may be with this if liked. NOODLE SOUP The quantity of noodles given in recipe for noodles the stock, then it to point, add the noodles; add serve at once. use the bought noodles, four ounces be Boil and make just the same. ONION SOUP 1 large Spanish or three Bermudas Peel and chop into dice.

in a frying pan; when hot, add the onions and stir until a nice Put the stock on to boil; when it boils, skim the onions out of butter and add them to the let them simmer, for thirty minutes, add it is ready to serve. RICE SOUP 2 tablespoonfuls of rice rice and put it in a sauce-pan with one pint of slowly for; add to boiling stock. Let the whole boil five minutes, add salt and pepper and serve.

Page 22 See this page in the book

SAGO SOUP 2 ounces of sago the sago through waters, then cover warm and let it for one the stock and bring it to boiling point. the sago, add it to the let it boil slowly half an very often to prevent scorching. Add and serve.

SORREL SOUP i pint of sorrel in a sauce-pan, set the as soon as melted, put the sorrel in, and stir one minute add the stock, salt and pepper; boil three minutes. the yolks lightly, put them into the tureen, pour the boiling soup over gradually, stirring all the whiJe till thoroughly mixed.

Serve with croutons. SPLIT PEA SOUP i pint of split peas i)^ quarts of boiling water Wash the peas in cold water (rejecting those which float) and soak them over In the morning the water off and cover them again with one quart of the boiling water.

until tender, about one and a half hours. Now add the stock and the one pint of boiling water. the whole through a sieve; wash the soup kettle, return the soup, boil up once, add and and croutons.

Dried pea soup may be made in exactly the same manner, using one pint of dried peas instead of the split ones.

Page 23 See this page in the book

TOMATO SOUP No.

i quart can or one quart i stalk celery of stewed tomatoes i quart water or stock 2 tablespoon fills of butter % pound of ham Cut the ham into dice and fry put a the water, bay leaf, celery and carrot; let the whole simmer for one hour; then add the tomatoes and simmer again for three-quarters of an Now press the tomatoes through a sieve.

Rub the together until smooth, add it to the boiling soup, and it and with croutons.

TOMATO SOUP No.

i quart can or one quart of stewed tomatoes i pint of stock or water (first the best) ^ teaspoonful of baking soda 2 tablespoon fuls of corn starch or flour r small onion Put the tomatoes in a saucepan with the bay leaf, parsley, onion, and or Let all stew for fifteen minNow press, them through a fine* enough to the saucepan, return the tomatoes to it.

Put it on the fire to corn starch or flour together until smooth, and stir into the soup when Now add salt, pepper, sugar and soda. Serve immediately with croutons.

Page 24 See this page in the book

TURKISH SOUP (Miss Dodd) YZ teacupful of rice i tablespoonful of cream Boil together for twenty minutes the rice and stock; press them through a sieve and return them to the kettle. Beat the yolks well and add to them the cream. Add this to the stock and rice, and it over the fire for two minutes, but do not allow it to Add and it is ready to serve. VERMICELLI Vermicelli soup is made exactly the same as beef noodle soup, using four ounces of vermicelli instead of noodles. MEAT AND VEGETABLE SOUPS ALBERT SOUP i four-pound chicken A grating of nutmeg Clean the chicken, put it in the soup kettle with the water, bay and and two Take out the chicken and remove the white meat, which chop very fine.

Put the bones and the remainder of the chicken back the kettle to simmer, while the potatoes are roasting. the potatoes are done, take out the centres and mash well. Add to them the chopped meat of the chicken, butter, nutmeg, yolks of eggs, a quarter of a teaspoon ful of a little pepper.

Mix all

Page 25 See this page in the book

Form into balls about a half-inch in diameter, fry them in butter until a light brown.

Put them into the soup tureen.

the soup, skim all the fat from the surface, season with salt and pepper, let it boil up once, pour it over the balls and serve immediately. Should you be obliged to keep this soup waiting, allow to remain hot in the kettle, and place the balls where they will keep warm. Put together at serving time. BOUILLON FOR PARTIES AND GERMANS 2 pounds of lean beef i stalk of celery, or i quart of cold water of celery seed Free all fat and gristle and chop it (your butcher can do this best). Put the meat in the Soup the water, bay leaf, parsley, onion and celery; the closely and it on the back part of the range for two it over a good fire; at the Now place it over a moderate fire and simmer gently it to the the white of one egg with half a cup of cold water until thoroughly mixed. Wash the egg shell, mash add it In breaking the egg, take care to it so nicely that none of the yellow gets into the white as the smallest portion yellow prevent the bouillon from being perfectly clear. Now add the white, shell and water to the bouillon; let it boil hard for throw in one gill of cold water and boil five minutes longer; then take the kettle off the fire and strain through a flannel bag, add to and caramel half a teaspoonful to a quart. (See recipe for Caramel.)

Page 26 See this page in the book

CALF'S HEAD SOUP i calf's head i small carrot Sprig of sweet marjoram Wash the head well through three waters; scald it; wash it again in cold water, and soak it fifteen Be throat and nasal passages are Now put it into a soup the cold water. it to a boil and let it simmer gently for skimming it carefully until no more scum rises.

Put in the and spices one is done, strain and stand away to Do this the day before you want to use it; when cool, remove all the fat from the surface. force-meat balls as follows:

one cup of meat from the head, chopped fine; add to it a of parsley, the grated peel of half a lemon, one raw egg, one half a teaspoonful of salt and a little black pepper. Mix well and form balls the size of a hickory nut.

Fry them in butter until a golden brown. When ready to use bring the soup to boiling point, season with a tablespoonful of Worcestershire sauce, Put into a two-quart stewing-pan two ounces (two tablespoonfuls) of butter, and when it bubbles, in two heaping tablespoonfuls of Mix well, add to this the soup, stir constantly until it boils. Put the force-meat balls the tureen, the boiling soup and, use it, add one glass of Sherry or Madeira.

The brains be out of the head can be for (See for calf's brains.)

Page 27 See this page in the book

CHICKEN SOUP No.

i chicken weighing four pounds 1 small onion */ cup of rice the chicken, put it in a soup kettle with the cold water, stand it on a moderate it slowly to boiling point. Let it simmer slowly, till the flesh drops to pieces, about three Now add the onion, bay leaf, parsley, and simmer Now it.

the kettle and return the soup; add salt, the rice, well washed. the kettle and let it boil thirty minutes and it CHICKEN SOUP No.

Take one old fowl weighing five pounds, cover it with three (jiiarts of cold water, and simmer four hours or until the is tender.

After the chicken has been boiling two hours, add a a of rice, a small onion.

Serve the chicken whole with egg sauce; add pepper only to the soup. CONSOMME 2 pounds of lean beef 2 pounds of veal Sprig of Small-sized The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about an inch Put the butter in the soup and let it brown; add to it the meat and stir over the fire about five minutes, or until the meat is a nice brown. Now cover the kettle and let it simmer for thirty minutes. Now

Page 28 See this page in the book

add the let simmer for four hours.

the vegetables and bay leaf and simmer one hour longer, strain through a sieve and put in a cold place to cool. When cold, remove the fat and it It can be clarified and colored the same as Bouillon. FRUIT SOUP 1 pint of cranberries or currants i teacupful of dried apples i teacupful of dried pears 1 teacupful of raisins yz pound of sugar Cut the apples and pears into small pieces, cover with luke-. warm water and soak one hour. Stem and seed the raisins. Put the cranberries or currants into the water and boil fifteen minutes; then press them through a sieve. Return to the soup kettle and add the apples, pears and raisins; all together one hour. Moisten the corn starch with a little cold water, add it to the boiling soup; it thickens, add the sugar and serve. GIBLET SOUP 2 sets of chicken giblets i pound of lean beef i^ quarts of cold water the livers, open the hearts and remove the clotted blood.

Cut open the gizzards, to cut the innermost lining; empty them of sand and gravel and then cut out the thick skin remaining. Cut the Throw them into the hot butter and stir until a nice brown.

Page 29 See this page in the book

Now skim them out and put them into a soup kettle with the beef, giblets, water, bay leaf and it over a moderate fire and let it simmer until the gizzards are tender, about two hours, skimming until clear. Now add the flour to the butter remaining in the pan after frying the vegetables; mix out the giblets and cut them into dice, and put them in the soup tureen with the yolks hard-boiled Season the soup with salt and pepper, pour it over the giblets and eggs and serve at once. use the If you use wine, one will be GUMBO SOUP No.

i ^ quarts of cold water 2 dozen okras T/2 pound of ham Cut the chicken up as for a fricassee, dredge the pieces with flour and brown them in the Put them into a soup kettle with the ham, cut into small squares, the onion and the bay leaf.

Place the kettle over a moderate fire and bring slowly to a boil.

Skim carefully at the first boil and simmer gently for two the okras, cut into slices, and simmer one hour the add them to the soup, with the salt and cayenne. Boil two minutes longer and serve. GUMBO SOUP No.

i chicken 6 tomatoes or one pint canned tomatoes Y^ pound of ham i tablespoonful of butter ^ cup of rice i^ pints okras

Page 30 See this page in the book

COOK SOOK Cut the chicken same as No.; cut the ham into squares and the onion into slices. Roll the chicken in it in the butter.

Then put it into a soup kettle with the ham, onion, bay leaf and water. it on a moderate fire, and bring it slowly to a boil, skimming carefully. Simmer gently forty-five In the meantime cover the okras with cold water and soak twenty minutes, cut them in slices and add them to the soup.; then add the tomatoes, pared and cut into small pieces, and the rice.

Boil half an hour longer, season and GREEN PEA SOUP i quart of green peas i quart of stock or water Put the peas in boiling water and boil them twenty minutes. Drain and press them through a colander. Put the stock or water on the fire; when boiling, add the peas. Rub the butter and flour together and stir them into the boiling soup; it thickens, add salt and pepper. lightly, put them in tureen, add the gradually to them, mix well and serve with squares of toasted If you use canned peas, just press them through the colander.

MOCK TURTLE SOUP calf's head pound of calf's liver 3 quarts of cold water calf's heart 4 even tablespoonfuls of flour bay leaf i tablespoonful of Worcestershire sauce Bunch of pot-herbs i lemon

Page 31 See this page in the book

Have the butcher unjoint the jaws and take out the brains. Now wash the head well through several cold waters. boiling water through the throat and nasal passages, then wash again in cold water. it in and cover with the cold water; put it over a moderate fire. Skim at the first boil and again in Let it the meat on the head is tender, about two the head, take off the meat and tongue and put on the ice to Put the bones back kettle, add the vegetables cleaned and cut into pieces, also the cloves and bay Let this simmer for two hours Strain and put away over night to cool. liver and heart in the ice-chest with the other meat. morning skim all the fat from the surface. in a large stewing-pan and stir until a nice brown, then add the flour, mix well, and add minutes; have ready the meat from the head and half the liver cut dice, add them to the soup and boil up; then take from the and add the sauces, if you use wine, a glass of sherry. the hard-boiled eggs and lemon, put. them into the tureen, pour the boiling soup over and serve. MULLIGATAWNEY SOUP i chicken 3 small onions 1 tablespoon ful of curry powder Juice of half a lemon Cut the chicken up as for a fricassee; cut the onions into Put the butter in a frying-pan, add the chicken and onions, and stir until a nice brown; now add the curry

Page 32 See this page in the book

salt, cloves and lemon juice; mix well. Put into the soup kettle with the water, bring slowly to a boil, skim and simmer gently for two hours. Serve with boiled rice in a separate dish.

Three rabbits may be used instead of the chicken, if preferred. MUTTON SOUP 6 pounds of the neck ^ cup of rice the necks with a damp in a soup kettle and cover with the water; bring slowly to a boil, skim cover and simmer gently for four hours. and stand away over night to cool. In the morning remove all fat from the surface. Put the soup into the kettle, add the onion, bay leaf and rice. Simmer half an hour, season with salt and pepper and serve. NOODLE SOUP i chicken weighing four pounds The quantity of noodles given in recipe for noodles, or four ounces of bought noodles the chicken, put it in the soup kettle with the cold water, stand it on a moderate it slowly to boiling point.

Skim carefully.

Let it simmer gently two then add the onion, bay leaf and parsley, and simmer one hour longer.

Dish the chicken and serve it with egg sauce.

noodles into and fifteen minutes; add salt and pepper and serve.

Page 33 See this page in the book

NORMANDY SOUP i knuckle of veal i quart of white button onions y2 baker's five-cent loaf 1 quart of cream Put the veal in a soup the onions and water. Let it simmer slowly for two hours. Then add the bread, cut Let it simmer two hours the knuckle and press the through a sieve. it to Rub the butter and flour together to a smooth paste, stir it into the boiling soup, and it Add the and and is delicious.

OX-TAIL SOUP 2 ox-tails or stock Wash and wipe the ox-tails.

into pieces about one inch long.

Put the butter into a frying-pan; when hot, throw in the ox-tails and they turn brown, then skim them out, and put them into a soup kettle with the onion, the cloves, the carrot, the turnip, the bay leaf and the water or stock (the latter the best). Simmer until the tails are tender, about two hours. Then remove the vegetables, add salt and pepper and use wine, one glass of

Page 34 See this page in the book

PEPPER POT i knuckle of veal i pound of plain tripe i pound of honey-comb tripe Bunch of pot-herbs i^ pound of. suet Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and eight hours; this should be the day you want the Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place the fire and bring slowly to a simmer, carefully skimming off the scum. for three hours, then strain and return soup to the the pot-herbs, chop the rub off the thyme leaves, and cut only half the red pepper (they usually put a whole one in each bunch).

Cut the; add all these and the bay leaf to the Cut the tripe one Cut the meat from the knuckle pieces; add to it on the fire and, when at boiling point, season with the salt and cayenne. flour together and stir into the boiling soup, and then fifty small dumplings made as follows: Chop the suet fine, measure double the quantity of one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup). tiny dumplings about the size of a marble, throw into the soup, simmer for minutes and RABBIT SOUP 2 young rabbits 2 quarts of cold water ^ cup of rice i good-sized onion

Page 35 See this page in the book

singe the rabbits.

Wash them in warm Cut them in small pieces and put in a soup kettle. the water, add the onion, mace and bay leaf. on a moderate and simmer the is tender, about an hour and a Strain and the to the; add the and and for a; add the; the meat from the bones and add it to the soup, is then ready to serve. SOUP a la REINE. i fowl weighing five pounds 1/2 cup of rice ]/?, pint of good cream i piece of cinnamon an inch long Salt and pepj>er to taste the fowl, put it in the soup kettle with the water, cinnamon and bay the kettle and simmer gently two hours. Clean the vegetables and cut them into squares. Put the butter in a frying-pan; hot, throw in the and until a nice; then skim them out, put them in the soup kettle, cover and simmer one hour longer. Now add the flour to the left in the frying-pan (if the is burned take fresh butter), mix and stir into the soup. Skim as it boils after adding the Now take out the chicken; meat, chop it and put it back into the carrot and spices and the rest a the kettle, return the soup, add the cream, salt and pepper; boil up once and If you use wine, one gill at serving time.

Page 36 See this page in the book

VEGETABLE SOUP WITHOUT MEAT i root of celery i sweet potato 2 tablespoonfuls of rice i parsnip i white potato Cut the vegetables into dice. Put the butter into a fryingpan; and, when hot put in all the vegetables but potato and fry until a light brown. Then turn the whole, butter and all, into.a soup the water, rice, bay Let them boil slowly one and a quarter fifteen minutes longer, season to taste and serve. VEGETABLE SOUP WITH SHIN OF BEEF i shin of beef i teacupful cabbage 2 tablespoonfuls of barley i parsnip i potato i root of celery Wipe the shin with a damp Put it a the water, place it it slowly to a boil. Skim off all the scum and let it simmer gently four hours. Remove the meat, place it where it will keep warm for dinner.

off all the fat from the vegetables and into dice (you may chop them if you like in a chopping bowl).

Add them to the soup. the barley and let it stand five minutes, then add it to the soup. Simmer the whole one hour Season to taste and it is ready to Rice may be used in the place of barley.

Page 37 See this page in the book

CREAM SOUPS VEAL STOCK 2 knuckles of veal i carrpt Wipe the knuckles with a damp towel and have the bones cracked.

Put them into a soup kettle with cold water and Place on a moderate fire and bring slowly to a boil; Now simmer gently for the vegetables and add them and all ingredients to the soup and simmer one Strain and it is ready to use. WHITE STOCK Skeletons of yesterday's chickens 3 pounds of veal i pound of ham 1 small onion Put the skeletons, veal, ham and in a soup a moderate it to a Skim carefully. Now simmer gently two hours. parsley, bay leaf, onion and salt. Simmer one hour longer. Strain and put in a cold to remove the fat and it

Page 38 See this page in the book

CREAM OF ASPARAGUS SOUP i bunch of asparagus 1 quart of milk 2 even tablespoonfuls of corn starch or flour Wash the asparagus, tie it in a bunch, put it in a sauce-pan of boiling water.

gently three-quarters of an it from the water, cut tops, put them Put to boil in a farina boiler. Press the asparagus stalks through a colander, add them to Rub the butter and corn starch or flour together until smooth, add to the boiling milk and stir Now add the asparagus pepper and serve.

Canned asparagus may be used when you cannot get the One quart can will be sufficient. This soup may be varied by using one pint of veal or white stock and one pint of milk, instead of the one quart of milk. CREAM OF BARLEY SOUP 2 tablespoonfuls of barley i pint of veal or white Scald the barley, drain, cover with fresh boiling water and Put the milk and stock on to add the barley, the lightly, put them in the soup tureen, pour over the soup and serve at once. CREAM OF CELERY SOUP 3 roots of celery A piece of onion the size of a silver quarter

Page 39 See this page in the book

Wash the celery and cut it it with the water and boil thirty minutes; then press it through Put the milk on to boil in a farina boiler, add to it the water and celery that was pressed through the colander, also the onion. flour together, and stir into the boiling soup, and it Add salt and pepper and serve at may be varied same as cream of asparagus soup. CREAM OF CHEESE or DUCHESS SOUP 1 quart of milk A slice of carrot A slice of onion A blade of mace 3 heaping tablespoon fuls of grated Parmesan cheese Put the milk on to boil in the farina boiler, with the carrot, onion and mace.

Remove the vegetables from the milk, add the butter and flour, and stir constantly until Add the cheese, and Now the the beaten yolks of the eggs, salt and pepper and serve at once. This soup cannot be heated over. Veal stock may be used in this soup same as cream of asparagus soup. CREAM OF CORN SOUP i pint of grated corn 3 pints of boiling water or, 2 even tablespoon fuls of flour better, veal stock i pint of hot milk Put the cobs from which you have removed the corn in the boiling water or stock and boil slowly half an hour. Re-

Page 40 See this page in the book

move them, put corn and till very soft, about twenty minutes, then press it through a sieve. Season and let it simmer while you rub the butter and flour together; add these to the soup and stir it constantly until it thickens. Now add the boiling milk, cook one minute, then add the beaten yolks, and serve immediately. CREAM OF LIMA BEAN SOUP i quart of very young lima beans 2 even tablespoonfuls of flour i pint of veal stock Put the beans in a saucepan, cover with boiling water, boil slowly thirty minutes. press them through a Put the milk on to boil in a farina boiler. Add the beans to the stock. add to the boiling milk; to the stock.

Let it all boil up once, then add the beaten yolks of the eggs. CREAM OF PEA SOUP No.

Shell half a peck of green peas, wash the pods, put them into a soup kettle with plenty of cold water; boil until tender; drain and throw away the pods.

Put the peas into this water and boil them three-quarters of an hour. one cup peas and mash the rest through a Put them back again into the soup kettle (the soup should now measure about a pint); add three pints of rich milk and the cup of peas; let it come to a boil.

Rub a quarter of a pound of butter and two tablespoonfuls of flour to a smooth paste and stir into add a tablespoonful of chopped parsley, season with pepper and salt. A tableof white sugar and a sprig of mint are pleasant additions.

Page 41 See this page in the book

t CREAM OF PEA SOUP No. 2 I pint of canned peas 2 even tablespoonfuls of flour Press the peas through a colander. in a farina boiler; as soon as to it the peas been pressed the Rub the butter and flour together, add them to the boiling soup and it Add and serve immediately. POTATO SOUP i piece of onion the size of a silver quarter potatoes on to boil in one quart of cold When they Are- half done (about fifteen minutes) drain all the water off and cover them again with one pint of fresh boiling water; add the bay leaf, onion, parsley and celery, and boil until the potatoes are done. boil in a farina boiler. Now press the potatoes through a sieve or vegetable press. and stir into the boiling milk until Now pour this over the potatoes, stir until smooth and serve immediately.

This soup cannot stand or be warmed over. CREAM OF RICE SOUP % teacupful of rice ^ of a small onion i quart of white stock i quart of cream or milk the carefully, add it to the cold stock with the bay onion and two

Page 42 See this page in the book

it through a sieve, return it soup kettle, add the butter, cream or stir constantly, until it just comes to a boil, when it Cream of barley soup may be made the same as above, simmering the barley four hours. CREAM OF SAGO SOUP ]/2 cupful of sago i quart of veal or white stock 1 pint of cream or milk 2 even tablespoon fuls of flour the sago in cold water, cover with clean cold water and soak Put the in the soup the onion, parsley and bay the sago, add it to the stock and simmer slowly for half an hour. Now out the onion, bay leaf and Put the milk on to boil in a farina boiler. Rub the butter and flour the milk when Stir constantly it Now the kettle, add seasoning and serve. SALSIFY or OYSTER PLANT SOUP i bunch or one dozen salsify roots Scrape the salsify, cut it into slices, cover it with boiling water, about one pint, and boil slowly one hour, or until; the drain off the water). Rub the butter and flour together, add it, six whole allspice, a blade of and a bay leaf, and the soup constantly it the seasoning and let stand on part of the stove for ten out the bay leaf and serve.

Page 43 See this page in the book

CREAM OF TAPIOCA SOUP Cream of tapioca soup is made the same as cream of sago soup, using a half cup of tapioca instead of a half cup of sago.

CREAM OF TOMATO or MOCK BISQUE SOUP i pint can of tomatoes, or one pint of stewed tomatoes Blade of mace 1 teaspoon ful of sugar % teaspoon ful of baking soda Put the tomatoes on to stew with the bay leaf, parsley and; let them stew for fifteen minutes. boil in a farina add to the milk when and Now press the tomatoes through a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes, and then the boiling milk; stir and serve immediately.

It must not go on the fire after mixing the milk the tomatoes, or it are not let them stand on the separately and mix them when wanted.

BISQUE OF LOBSTER 2 hen lobsters 2 quarts of veal stock Season with salt, black and cayenne pepper

Page 44 See this page in the book

Boil the lobsters and open. (See directions for boiled lobsters.) Cut Bruise the shells and claws and add them to the stock, and simmer thirty Pound and mix the spawn, if any, the fat, and two of the meat, part of the coral, the butter and flour, until reduced to a pulp. Strain the stock and add it gradually to the pulp, stirring all Now add the seasoning, return it to the fire, add the lobster and the remainder of the coral rubbed and HALIBUT SOUP i pound of halibut 1 quart of milk Put the fish in a sauce-pan, add the bay leaf, parsley and onion, cover with boiling water and simmer for fifteen minTake the fish carefully out of the water, remove the centre bone and skin and mash the flesh fine in a colander. (It is not necessary to it through.) to in a Rub the butter and flour together, add to the milk when boiling, stir until it then add the fish, salt and pepper; let it heat up thoroughly and it is ready to serve. Any white fish may be used in place of halibut. CLAM SOUP No.

1^/2 pounds of veal or i pint of milk or cream one knuckle 1 quart of water Put the veal or knuckle into a soup kettle with the water, onion, parsley, bay leaf and the drained from the slowly, one and a half hours, skimming

Page 45 See this page in the book

Then strain the soup and return it to the kettle. together, add to the soup when boiling and it boils again.

clams fine, add them to the soup, then the seasoning; let all boil five minutes, then add the milk or cream and take from the fire at once. If you boil it after adding the milk it will curdle.

CLAM SOUP No. a i dozen water crackers the clams and put the liquor on to boil; chop the clams fine.

Skim the liquor, as it boils, free from all scum, then add the water, clams and pepper, and simmer for five; add the and; let it heat (but not the add 'the crackers, broken into small pieces, and serve at once. SALMON SOUP i pound of fresh salmon i pint of veal stock the salmon, put it in a saucepan, cover it with boiling water and simmer for fifteen water, remove the skin and bones and mash the flesh in a Put the milk and stock on Rub the butter and flour together, add them to the stock and milk when boiling, stirring constantly it Now add the salmon, let it come to a boil and serve. Canned salmon may be used in place of fresh. GREEN TURTLE SOUP (The Caterer) The day before you intend to dress the turtle cut off its head; and to do this properly you should hang up the victim with its head downwards, use a sharp knife and make the incision as close to the head as possible. You must not be

Page 46 See this page in the book

surprised at seeing, many hours the decollation, the creature exhibit extraordinary signs of muscular motion, by the flapping of his fins.

Separate the upper from the lower shell, and in operation be very careful not to touch the gall bladder, which is very large and, if penetrated, would completely destroy the flesh over which its contents ran. Cut the meat of the breast in a half-dozen abstract the gall and entrails and throw them away at once.

the fins as near the shell as abstract the green fat and put it on a separate dish from the white meat.

Boil the upper and lower shells in water sufficiently long to enable you to take away the bones. remove with a spoon the mucilage that you find adhering to the shells; put this also in a separate dish. Into the largest stewpan kitchen affords put the head, fins, lights, heart and all the flesh, a pound of ham, nine or ten a couple of bay a good-sized bunch of herbs (such as winter savory, marjoram, basil, thyme), a silver cut a bunch of Cover all these with the liquor in which you have boiled the shells and let it simmer till the meat be thoroughly done, which you can ascertain by pricking with a fork and observing if any blood exudes; when none appears, strain the liquor through a fine sieve and return it to the stewpan, which may remain at some distance from the Cut the meat into square bits of about an inch. Put the herbs, onion, etc., into a separate saucepan with four ounces of butter, three or four lumps of sugar and a bottle of Madeira; let this boil slowly. Whilst this is doing, melt in another saucepan half a pound of fresh butter and, when quite dissolved, thicken flour, but do not make it too thick, and then add a pint of the liquor from the shells; let gently, removing the scum as it rises.

Page 47 See this page in the book

saucepans are the contents of the first through a sieve, and this done, add both to the stewpan. Warm up the liquor from the shells, the fat and mucilage and put them and the stewpan with the yolks of a dozen hard-boiled eggs, the juice of half a dozen green limes and two teaspoonfuls of cayenne. Gently warm up the whole together, and you may regard your cookery as complete. Fill as many tureens as your soup will permit, and, as these are required for the table, take especial care to warm the soup before serving by putting the tureens in a hot water bath (bainmarie); it up a second time would deprive delicious preparation of its true flavor. OYSTER SOUP i dozen pepper-corns i pint of cold water Put the oysters in a colander to drain, then pour over them the cold water and allow it to drain into the liquor. Now pour the into the soup kettle, set the kettle over a fire and when it boils skim it.

and the Rub the butter and corn starch together until smooth and add them to the mixture as soon as it boils again. oysters, after draining, by allowing cold water to run over them through the colander. Now add them to the soup, it comes to a boil, add the Do not allow the oysters to boil, as it destroys flavor and makes them tough. But be equally careful that the oysters are heated through, as nothing is more objectionable than a cold, uncooked oyster in a hot soup.

Page 48 See this page in the book

CHOWDERS CLAM CHOWDER i pound of veal ^ pound bacon or ham pint of stewed or canned tomatoes pint of water 6 water crackers or three sea biscuit teaspoonful of thyme teaspoonful of sweet marjoram tablespoonful of chopped parsley Line the bottom of the saucepan the bacon or ham cut into dice.

Pare and cut the potatoes into dice. the onion fine.

Cut the veal into pieces a half-inch square. Chop the clams.

Mash the crackers.

Now put a layer of the potatoes on the bacon or ham, and then a sprinkling of onion, thyme, sweet marjoram, parsley, salt and pepper, and a layer of veal, then tomatoes, then a layer of chopped clams, and continue alternations it is all in, having the be and barely the Cover closely, place on a slow fire and simmer for half an hour without crackers, stir and cook ten minutes longer and serve very hot. The tomatoes may be omitted if not liked.

(34)

Page 49 See this page in the book

CHOWDERS CORN CHOWDER 1 quart of grated corn 2 medium-sized onions 6 water crackers y* pound of bacon or ham i large tablespoonful of butter ^ pint of boiling water Pare and cut the potatoes and onions into Cut the bacon or ham small pieces and put it into a fryingpan with the onions and fry until a nice brown.

of in of a a sprinkling of bacon or ham and onion, then a of corn, then a sprinkling of salt and pepper, then a layer of potatoes, and so on, until all is in, having the the water and place over a very moderate fire and simmer for twenty minutes. Then add the milk. Rub the butter and flour together and stir into the boiling chowder.

Add the crackers, broken; and to see if properly seasoned, it from the fire, add the beaten yolk of the egg and FISH CHOWDER 3 pounds of fish pound of bacon or ham i tablespoonful of thyme i teaspoonful of i pint of stewed or canned 6 water crackers or three sea biscuit i large-sized onion Cut the fish, the potatoes, the onion, and bacon or ham, into pieces about a half-inch square. Now put the bacon or ham and the onion into a frying-pan, stir and fry them a light brown.

Put a layer of the in a pan, then a of a sprinkling of onions

Page 50 See this page in the book

and bacon or ham, a of a sprinkling of thyme and sweet marjoram, salt and pepper, and continue these alternations until all is in, having the closely, it and let it simmer twenty minutes without stirring. In the meantime put the milk in a farina boiler and break into it. the crackers; let Now add this to the chowder, stir, let it boil once, see it is properly seasoned and hot.

The tomatoes may be omitted if not liked. POTATO CHOWDER i good-sized onion % pound of bacon or ham cut the potatoes into dice and chop the onion Cut the bacon or ham into small Put the bacon or ham and the onion in a frying-pan and fry until a light brown. Now put a layer of potatoes in the bottom of a saucepan, then a sprinkling of or bacon, onion, parsley, salt and pepper, then a layer of potatoes, and so on until all Add the water, cover closely and simmer Rub flour together, add to the boiling chowder and stir carefully until it to see if properly seasoned; if not, add more salt and pepper and serve.

Page 55 See this page in the book

The flesh of all fish out of season is unwholesome; to be eatable they should be perfectly fresh, the eyes clear, the gills red, the scales bright, the flesh firm and free from any unpleasant odor and, to secure the best flavor, should be cooked as soon as leaving the sea, river or pond.

be scaled and cleaned as as they come home from the market, washed quickly without soaking, removing the smallest atom of blood. salt on the and in a cold If necessary to night, place where the moon will not shine on them, as the effect is as bad as the hot sunshine. Cod, haddock and halibut may be kept a day before but mackerel and whitefish lose their life as soon as they leave the water. The fat or oil of most fish is found in their livers, consequently the flesh is Salmon, herring, mackerel, sturgeon and catfish are exceptions, having the oil distributed throughout the body, thereby giving color to the flesh. STOCK FOR BOILING FISH 5 pounds of haddock 2 sprigs of parsley (40

Page 56 See this page in the book

and the cut it pieces about inches square; put it into a soup the onion, bay leaves, cloves, celery and parsley a moderate fire and skim at the first boil.

for two hours, then strain, add a tablespoonful of salt and it This makes a nice soup for Lent, served clear, with croutons.

BOILED FISH fish well in it carefully, and rub it with a little Wrap it in a cloth; cheese cloth will answer.

Have the cloth just large enough to envelop the fish.

Sew the edges so that there will be but one thickness of the cloth over any Now put it into a fish kettle if you have one; if not you may lay it on a platter, tie fish and platter together in a cloth and put it in the bottom of a large water, add one tablespoonful of salt and simmer very gently ten minutes to every pound of Take the fish from the water the moment it is done; drain, remove the cloth carefully, turn the fish on to the; of lemon and parsley. Serve with either shrimp, oyster, Hollandaise or caper sauce, or plain drawn butter. All left may be utilized in making salads, croquettes or a la cremes. is a general rule for boiling all kinds of BOILED SALMON STEAKS Have the steak about two inches thick; wrap in a cloth, put in a kettle of boiling water, add a teaspoonful of simmer twenty minutes. Serve with lobster or shrimp sauce. Rub the coral of the lobster fine and sprinkle over the fish. Halibut steaks may be boiled and served in the same way.

Page 57 See this page in the book

TO BOIL SALT CODFISH Wash the fish well in cold water. it with fresh cold water and soak over night. In the morning, wash it again; put it into a kettle, cover water, place over a hot fire and bring it to boiling point. Now a more moderate for If it boils, the fish will become hard. When done, dish and serve with drawn TO FRY FISH " Smallfish should nvim twice, once in water and once in oil" Perch, brook trout, catfish and all are be cleaned, washed in water and immediately wiped dry, inside and outside, with a clean towel, and then sprinkled with salt. Use oil if convenient, as it is very much better than either dripping or Never use butter as it is apt to burn and has a tendency to soften the fish. See that the oil, lard or dripping is /W/X/^hot, before putting in the fish. Throw in a crumb of bread; if it browns quickly, it is hot enough and the fish will not absorb any grease. FRIED SMELTS To them, make a slight opening at the gills, then draw them between the thumb and finger, beginning at the This will press out insides.

Wash and wipe Now dip them in eggs, and then in bread crumbs, and fry in boiling fat.

slices of lemon, and with sauce Tartare. Ail small fish may be fried in the same way.

Page 58 See this page in the book

FRIED HALIBUT Cut the halibut steak into pieces about two inches Beat an egg, same as for fried oysters; season the halibut salt and pepper, dip first in the egg, then in crumbs, and fry a nice brown in boiling fat. Lay on brown paper to drain and serve on a hot dish*. FRIED WHITEFISH ETC. Scale and wash the fish.

off the fins and out the gills.

it dry immediately. Put four tablespoonfuls of dripping or lard in a frying-pan; when hot, put the fish into it.

on one side, then turn and brown on the done, take out carefully, put on a hot dish, garnish Bass, bluefish, porgies, flounders, weakfish and herring may be fried in the same way. TO BROIL FISH This is one nicest ways of cooking shad, bluefish, mackerel, salmon and the trout.

Always use a double broiler.

Rub it well with a piece of suet before putting the in.

A fish weighing four pounds half an hour to cook over a clear but moderate fire. The flesh side should be first exposed to the fire, then the skin. Great care must be taken not to burn the skin side. the fish is done, separate it carefully from the broiler with a knife so as not to break the nice brown outside. Sprinkle with salt and pepper, and spread it with butter, stand it in the oven for a moment and it For broiling, the fish should be cleaned and split down the back, leaving on the head and tail.

Page 59 See this page in the book

4o BROILED HALIBUT or SALMON Have the steak cut one inch thick, wash it quickly and carefully, dry it with a towel, place it on a broiler and over a clear fire (not too hot) for ten or a nice brown on one side; then turn and broil on the other Put on a hot salt and pepper on parsley and serve. HALIBUT STEAK a la FLAMANDE Take a halibut steak an inch and a half thick, wash and it dry.

Butter the bottom of a roasting pan, sprinkle it with chopped onion, salt and pepper; put the fish on top of this, brush it over with the yolk of an egg, sprinkle thickly and it a of lemon juice, cover with a tablespoonful of butter cut into small bits and bake in a moderate on a hot with Bechamel and of lemon and parsley.

BROILED MACKEREL Wash and scrape all the thin black the Soak the fish in a large pan full of cold water over In the morning wash it in fresh water and wipe it. Brush it with melted butter, dredge pepper, lay a greased broiler and broil with the flesh side down over a clear fire; then turn and broil the skin Be careful as it will burn on lay it on a hot dish and spread with butter or maitre d' hotel sauce.

Page 60 See this page in the book

BROILED SMOKED SALMON Cut a piece of the salmon the size you wish. it well in cold water, then cover it with boiling water and let it stand on the back part of the stove where it will keep warm (not hot) for twenty-five it out, wipe dry and broil the same as mackerel. BAKED SHAD Scrape free from all scales, make a short opening down the belly and the insides; wash well inside and out and immediately wipe dry with a clean towel. Rub it well a of one cup of stale bread crumbs, one tablespoonful of melted butter, one tablespoonful of chopped parsley, a half teaspoonful of salt and a little black pepper; mix well and stuff the body of the fish and sew it up with yarn.

Now score one side of the with a sharp knife, making the scores about an inch apart, and put a strip of salt pork in each gash.

Grease a tin if you have one, place it in the bottom of a bakingpan, put the fish on it, dredge thickly with and flour; cover the bottom of the pan with boiling water and put into a hot pound of fish, basting each ten minutes with the gravy in As the water evaporates add more to again cover the bottom of lift the tin from the pan and slide the fish carefully into the centre of the dish on which it is to be; of balls and; sauce Hollandaise or roe sauce. If you have no tin sheet, place the in the bottom of a baking-pan and when done loosen it carefully and slide it the Rock fish may be baked in exactly the same manner.

Page 61 See this page in the book

PLANKED SHAD This is the very best way of cooking shad:

The plank should be three inches thick, two feet long, one and a half feet wide and of well-seasoned hickory or oak.

Pine or soft wood gives the fish a woody taste. a shad the water, scale, the back, clean it, wash well and immediately wipe dry. it with salt and pepper. Place the plank before a clear fire to get VERY HOT. Then spread the shad open and nail it, next to the hot plank, with large-headed tacks.

Put it before the fire with the large end down; in a few minutes turn the board so that the other end will be down, and do this every few minutes until the fish To tell when it is done pierce it with a fork; if the flesh be flaky it is the plank or draw the tacks carefully and slide the shad on to a hot dish.

The whitefish caught in the lakes are excellent when cooked in this manner. HOW TO CURE AND SMOKE SHAD ETC. Scale, cut the fish up the back, clean, and take out the roe. Wipe the fish with a damp cloth but do not wash them.

To twenty pounds of fish allow one pint of salt, one pint and one ounce of saltpetre. Mix all well together.

Rub the fish well inside and out with Put one fish over the other with a board on top, and on place heavy weights to to remain so for sixty them, wipe dry, stretch open and fasten with of stick.

Smoke them for five days in a smoke-house or in a box, or some such place, over a smothered wood Whitefish, salmon and other large fish may be smoked in the same way.

Page 62 See this page in the book

CODFISH BALLS 2 cups of picked codfish (salt) 2 cups of mashed potatoes y cup of cream ^ of a teaspoonful of pepper Pick the codfish into small pieces it in cold water for half an hour; drain and pour over it enough boiling to cover; let it stand on back part of the for press out all the water, then mix it with the potatoes, which should be well beaten, add all the other ingredients, beat well. balls, roll first in beaten egg and in bread crumbs and boiling fat or oil. STEWED SALT CODFISH 1 cup of picked codfish ^ cup of bread crumbs Butter the size of an egg codfish with soak two Pare and cut the potatoes into dice, put them in a stewingpan, cover them with boiling water and until tender; drain, add the milkf the the Drain the fish and scald it, and drain again; add it to the other ingredients, let it boil up once, add salt and pepper and serve very hot. SALT CODFISH WITH CREAM SAUCE 2 cups of picked codfish 2 even tablespoonfuls of flour Yolk of one egg Cover the codfish with cold water and let it soak two hours; drain, cover with lukewarm water and stand it on the back part of the fire, where it will not get scalding hot, for one hour more.

it free from all water.

Put the butter in a frying-pan; when melted, add the flour and mix;

Page 63 See this page in the book

then add the milk, stir constantly until it boils, add the fish, hot.

the add the yolk of the egg and serve immediately with plain boiled potatoes. a la REINE i pound of cold boiled fish 3 chopped mushrooms YV pint of milk or cream Pick the fish into small pieces. Put the butter in a fryingpan and, when the flour, mix, then add the milk and stir constantly until Add the fish, mushrooms, salt and pepper and stand the frying-pan over the tea-kettle until the fish is thoroughly heated. Now beat the yolk egg lightly, add the parsley, mix all carefully together and serve at once in paper cases or shells. CUSK a la CREME i pint of pieces of cold^ cooked fish i small piece of onion Put the milk on to in a farina boiler, add to the bay Rub the and the milk when cook two minutes, add the well-beaten yolks the Add to Put a layer of this sauce in the bottom of a bakingdish, then a layer fish, then layer of the sauce, and so on until all is used, having the last layer the top bread crumbs and put in the oven until a nice brown. Serve in the same dish. This may also be served in individual dishes.

Page 64 See this page in the book

DEVILED HALIBUT is made the same as deviled crabs, using one pound of cold boiled halibut instead of one dozen crabs.

in clam or scallop shells. SALMON CROQUETTES i pound or one can of cold Juice of half a lemon boiled salmon A little cayenne i cup of cream i tablespoonful of Chop the salmon fine and add to it the salt, parsley, lemon juice and cayenne.

Mix thoroughly.

Put the cream on to flour together and then stir them into the boiling cream. Stir and cook two it lightly.

Now stir this into the salmon; mix well and turn out on a dish to cool. When cool, form into cork-shaped croquettes; first in beaten egg, then bread crumbs and fat.

Serve on a napkin, garnish with parsley. SHAD ROE CROQUETTES 2 shad roes i teaspoonful of lemon 2 large tablespoonfuls of flour } of a grated nutmeg Salt, cayenne and black pepper shad roes, put them in a saucepan of water, add a teaspoonful of salt, cover and simmer slowly Then take them out, remove the skin and mash them.

Put the cream on to boil. flour together, add them to the boiling cream and stir until it is very thick yolks, take from the fire and add all the other ingredients, mix well and turn out on a dish

Page 65 See this page in the book

cold form into croquettes, either pyramids or rolls, dip in beaten egg and then in bread crumbs and fry in boiling oil or fat. Serve with sauce Hollandaise. STEWED CARP Scale the fish, cut head, tail and fins.

Mix one tablespoonful of salt, half a teaspoonful of pepper and a quarter of a teaspoonful of mace rub the carp inside and out with it.

it in a cold place for one and a half hours. put it kettle, as for fish, and cover it with boiling water; add one small onion, a sprig of parsley, one bay leaf and one teaspoonful of sweet marjoram; let this simmer ten minutes to every When done, dish and serve with cream sauce. PICKLED SALMON A ten -pound salmon i small red pepper 2 quarts of good cider vinegar 4 blades of mace 2 tablespoonfuls of whole 1 small onion *^ pint of boiling water Clean the salmon and wash it well in cold water. Put a kettle, cover it with boiling water, add a tablespoonful of salt and boil fifteen minutes to every pound. If you have to cut boil only ten minutes When done, drain, wipe dry and in a cold over night.

In the morning take off the skin and cut the flesh into nice convenient Put the vinegar and all the other ingredients into a porcelain kettle and bring them to a boil.

Now drop the salmon carefully into this and let all boil up once. Rinse six or seven air-tight glass jars with hot water, carefully take the salmon from the with a spoon, drop it rapidly a jar, until it

Page 66 See this page in the book

hold no more; now fill with the boiling liquor to the very brim, screw on the top and stand to one side. Proceed in this manner until jars are filled. Then wipe them off; see are all screwed up in a cool, dark, dry place and it will keep good for a year. PICKLED HALIBUT Proceed in the same manner as for pickled salmon, using ten pounds of halibut in one piece, instead of the salmon. STURGEON PICKLED STURGEON 6 pounds of sturgeon 3 blades of mace \y2 quarts of good cider i tablespoonful of mustard seed i small red pepper i tablespoonful of loaf sugar Skin the fish and let it soak in cold water for half an hour. it in a kettle, cover to remove the oily Now drain and stand it in a cold place until the next day, then finish same as pickled salmon. STEWED STURGEON Cut two pounds of the fish into pieces about two inches into a stewing-pan and cover with boiling water.

for to extract the strong oily flavor.

Now drain off the water, add one salt and pepper; cover the saucepan and stew until tender, about twenty minutes. Then add half a pint of Moisten one flour with a little cold water, mix until smooth, then add it to the sturgeon to thicken the gravy, boil up and serve hot.

Page 67 See this page in the book

BROILED STURGEON Take two pounds of sturgeon steaks, wash well, skin and; and wipe dry; over a mild Pour over them a tablespoonful of melted butter, serve on a hot dish and garnish with parsley and lemon cut into quarters, or they may be spread with maitre d' hotel sauce. BAKED STURGEON Take a piece of sturgeon weighing six pounds, wash it well, it and parboil for twenty minutes. Put a quarter of a in the bottom of a baking-pan, place the sturgeon on top of it, add a water to keep burning and bake one hour, basting ten Serve with drawn butter. EELS STEWED EELS 6 nice eels i pint of veal or fish stock Skin and clean the eels, cut off their heads and then cut them into pieces about two inches long; put them into a stewing-pan, cover with boiling water, add a tablespoonful of vinegar and simmer for ten minutes; then drain them.

Melt the butter in a saucepan, add to it the flour, mix well and add all the; it boils; then put the eels into this sauce and stew for half an done, dish the eels, strain the them and garnish with sippets fried in butter.

Page 68 See this page in the book

FRIED EELS Skin and clean the eels. Cut them into pieces about three inches long; put them in a stewing-pan, cover with boiling water, add one tablespoonful of vinegar to every six eels; Drain and dry them with a towel. an egg lightly, add to it a tablespoonful of boilingwater, season with salt and pepper, dip the eels first in this and in and oil or fat until a nice brown. Serve with sauce Tartare. FROGS FRIED FROGS The hind legs of frogs are the only part used as food. They are usually sold skinned in the markets; but get out of town, they must be skinned and thrown into for five minutes; out and put them in cold, then wipe dry.

Season with and and fry a nice brown in Serve with fried parsley around them, or with cream sauce.

STEWED FROGS i dozen frogs y,, pint of stock Prepare the frogs same as for frying.

Put the butter in a frying-pan; when brown add the flour, mix until smooth, add the it boils, throw in the frogs and ten minutes; add salt and pepper, take from the fire, add the beaten yolk and serve at once.

Page 69 See this page in the book

LOBSTERS Never buy a dead Choose the smaller ones are heavy for; the larger ones are coarse and tough.

They should be perfectly fresh and lively.

The male lobster is preferred for eating and the female for sauces and The female has a broader tail and less claws than the male.

If possible, always boil the at home; but in some localities, where it is a necessity to buy them boiled, see that the tail is stiff and elastic, so that when you bend it springs back immediately; wise they were dead before boiling. Lobsters boiled when dead are watery and soft; they are very unwholesome, even to a dangerous degree. TO BOIL AND OPEN A LOBSTER Fill a kettle with warm water (not boiling), put in the lobster head downward, add a tablespoonful of salt, cover the kettle and stand it over a very quick suffer by put into warm in In the latter are killed by heat, in warm water are smothered. A medium-sized lobster should boil half an hour; a larger one Cooking them too long makes them tough, and the meat will stick to the When done and cool, separate the tail from the body and twist off all the claws; shake out carefully the torn-alley (this is the liver of the lobster and may be known by its greenish; the coral.

Then draw the body the the stomach (sometimes called the lady), which is found the head, and throw this away. Now split the body through the centre and the meat from the cells.

Cut the under side of the loosen the and in one solid Now split the meat of the tail open and you uncover a vein running its entire

Page 70 See this page in the book

5(5 length, this remove. The vein is not always sometimes it is red, sometimes black and sometimes but in all cases it must be carefully taken out and thrown away. The stomach or lady, the vein and the spongy fingers between the body and shell, are the only parts not eatable.

Crack the claws and take out the meat. To serve lobster, arrange the meat thus taken out in the centre of a cold dish, garnishing with the claws, sprigs of hard-boiled cut quarters and pickled beets cut into fancy shapes. Let each person season to suit one's self. LOBSTER FARCI 2 cups of boiled lobster Yolks of three hard-boiled eggs 2 tablespoon fuls of bread crumbs i even tablespoonful of flour lobster into small pieces. flour together and into the milk when boiling; stir until smooth, take from the fire, add the bread crumbs, parsley, lobster, hard-boiled eggs mashed fine, salt and cayenne; mix all well together. Be careful when opening the lobster not to break the body or the and dry, and with a sharp or scissors cut off the under part of the shell. Now join the large ends of the two tail shells to the body, forming a boat.

Put the farce shells, brush top with beaten egg, sprinkle lightly with bread crumbs and place in a quick oven for Serve hot in the shells garnished with parsley.

Page 71 See this page in the book

LOBSTER CHOPS 2 cups of boiled lobster i cup of cream or milk i tablespoonful of chopped ^ of a nutmeg Add all the seasoning to the Put the cream or milk on to boil, rub the butter and flour together, and add to the cream or milk when boiling. Now add the beaten yolks and cook two minutes. fire and add the lobster.

; turn out on a dish to cool. cool, form chops, in egg, in; put in a frying-basket and fry in oil or dripping until a nice brown. It will take two arrange them on; put the end of a small claw in each chop to represent the mutton cream or Tartare sauce. DEVILED LOBSTER Deviled is made the same as deviled crabs, using two cups of boiled lobster cut fine, instead of the dozen crabs.

Serve in the require two small lobsters. SCALLOPED LOBSTER 6 pounds of lobster, live weight YI pint of milk ^ cup of stale bread crumbs and the milk when the lobsters,

Page 72 See this page in the book

as directed and cut the meat into dice.

Put a layer of the white sauce in the bottom of a baking-dish, then a layer of lobster, season with salt and cayenne, then a sprinkling of parsley and crumbs, then another sauce, and so on all is used, having the last sauce, sprinkled over with bread crumbs. Put in a quick oven fifteen minutes to brown. Serve in the dish.

LOBSTER WITH CECIL SAUCE Boil a three-pound lobster and open as directed. meat into pieces about one inch square. Put a tablespoonful of butter into a frying-pan, and, when melted, add one of flour; mix until smooth, add one gill of cream, one gill of stock, and stir constantly until; add the lobster, salt and pepper to taste. Heat thoroughly, the fire, add the beaten yolk of one egg and a tablespoonful of chopped This may be served in paper cases or individual dishes. LOBSTER WITH CREAM SAUCE i lobster (3 pounds, live weight) Boil and open the lobster as directed. Cut it into dice.

in a frying-pan, and, when melted, add the; do not brown, but mix until smooth; add the milk, it; add the mushrooms chopped the Serve in paper cases. CRABS Crabs, like lobsters, are sold alive, or boiled j be heavy for t'fteir

Page 73 See this page in the book

TO BOIL CRABS Take one dozen heavy crabs and boil, the same as lobster, for three-quarters of an hour. When done and cold, twist off the claws, take off the upper shells and remove the spongy substance on the outside. See that the under part is free from sand. Arrange them nicely on a flat dish, garnish with parsley and serve with them oil, vinegar, salt and pepper, allowing each person to dress his own. DEVILED CRABS 12 nice, heavy crabs YZ pint of cream, Y of a nutmeg, grated Yolks of four hard-boiled eggs Put the crabs in warm water, add the salt and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain; off all the claws, the the spongy fingers, and the stomach, which is found under the head.

Pick out all Put the cream on to boil; rub the butter and flour together and add to the boiling; stir and cook for two minutes. and add the crab meat, the yolks of the hard-boiled eggs mashed fine, the the salt and cayenne. the upper shells of the crabs, them with the mixture, brush egg, cover with bread and put in a quick; or better, put them in a frying-basket and plunge into boiling fat or oil until a nice brown. SOFT SHELL CRABS The shell crab is nothing more than a hard shell crab after shedding its shell. In about three days the new shell again, which is the cause of the alwaysshort supply.

Page 74 See this page in the book

Lift the shell and remove the spongy substance on both; put your thumb nail under the point of the "apron" and pull it off. The " apron" is a small, loose shell, running to a point in the middle of the under shell. Now wipe the crabs dry; if they are at all sandy, wash them before removing anything.

Do not blanch them, as it entirely destroys their fine flavor. Dip them, while alive, in beaten egg, and in bread crumbs which have been well seasoned with salt and cayenne. Fry in boiling oil or lard for ten minutes; when done, drain a moment on soft brown Put sauce Tartare in the centre of a cold, flat dish; arrange the crabs this, garnish lemon cut into quarters, and serve. SOFT CRABS FRIED IN BUTTER Clean the crabs same as above. Dust them with salt, pepper and Put tablespoon fuls of butter into a frying-pan, and when hot throw in the crabs; when brown on one side, turn and brown on the other. Serve as above.

CRAW-FISH These are found in most of our brooks and rivers.

resemble the lobster, and are often called young lobsters. They are boiled and served the same as crabs, or used to garnish boiled fish. SHRIMPS Of all fish belonging to the lobster species, shrimps are the smallest.

are of two kinds, the Gulf shrimps or prawns being the largest.

They are sold by the already boiled, in some markets, but in the Northern cities the canned goods are convenient and very nice.

Those put up by Dunbar & Co., and White, are the best.

Page 75 See this page in the book

BOILED SHRIMPS boil the same as crabs. cold, twist the body and tail shells apart, carefully, so as not to break the meat, which remove in one piece. Serve same as crabs. SCALLOPS Scallops are always sold by measure, and only the muscular part of the fish is fit to use.

TO FRY SCALLOPS Cover the scallops with let them stand three minutes; drain, and dry them with a towel; with salt and pepper, dip first in beaten egg, then in bread crumbs," and fry in boiling fat or oil. STEWED SCALLOPS i pint of scallops Wash the scallops in cold water, then drain them. milk on to boil.

add to the milk when; add the scallops, cook five minutes; add salt and pepper, and MUSSELS OR SOFT CLAMS Mussels are good during the winter months only.

should be of medium size, heavy, and perfectly fresh. Remove the the mussels and in cold water for ten or fifteen minutes, then drain. FRIED MUSSELS Mussels may be fried and served like oysters.

Page 76 See this page in the book

STEWED MUSSELS; and open the mussels you have one Then put them into a hot pan and stew for five minutes; add two tablespoonfuls of butter, dust them with a tablespoonful of flour, add six pepper-corns and stew gently for ten minutes. a half cupful of cream and the well-beaten yolks of two eggs. and season with pepper and salt. There are two varieties of clams, the small sand or necks, and the mud clams or quahaugs. The first are very much the best, and are in season almost the whole jear. FRIED CLAMS Clams may be fried the same as oysters. STEWED CLAMS Clams may be stewed the same as mussels, using fifty clams instead of one quart of mussels. TO ROAST CLAMS them and put on a gridiron the hot coals.

When the shells open, remove the upper one, and serve in the under at once with a bit of butter and a pepper on each.

CLAM FRITTERS Clam fritters may be made the same as oyster fritters, using twenty-five clams instead of twenty-five oysters. PICKLED CLAMS Pickled are precisely the as pickled oysters, using fifty little-neck clams instead of fifty oysters.

Page 77 See this page in the book

TERRAPIN Terrapins are always sold alive, and are in November to March. Diamond backs are the best, but are very expensive, costing from thirty to thirty-six dollars per dozen for cows.

The males are small and of inferior flavor. The common red-legs or fresh-water terrapin are very good, and only cost about two or three dollars a dozen for the very best.

STEWED TERRAPIN 2 terrapins y*, pint of thick cream gill of sherry or Madeira Put the- terrapins alive ten or fifteen minutes, or until you can pull off the outer skin and the toe nails.

Now put them back in fresh boiling water, add a heaping teaspoonful of salt and boil slowly until the shells part easily and the flesh on the legs is quite tender.

When done take out, remove the under shell, and let stand until cool enough to handle. Then take them out of the upper shells; carefully remove the sand bags, bladders, the thick heavy part of the intestines, and the gall sacks, which are found imbedded in one lobe of the liver, and throw them away.

In removing the gall sack, be very careful not to it, as it would spoil terrapin.

Break the terrapin into convenient-sized pieces, cut the intestines into tiny pieces and add them to the meat the liver broken up, also all the eggs found in the terrapins. it into a stewing-pan with the or liquor it has given out while being cut.

the in add it to the terrapin, and stand on a very moderate the six eggs for fifteen minutes, take out the yolks, mash to a smooth paste with two tablespoon-

Page 78 See this page in the book

fuls of the wine, then add this, the cream and seasoning to the terrapin, let it boil up once, take from the wine and serve. It must never be boiled after adding the wine. or less wine may be added according to taste. 11Blessed if I don't think that ven a man's iverry poor he ritshes out of his lodgings and eats oysters in regular desperation" PICKWICK PAPERS.

Blue Points are nicest for serving raw, as they are small and fat and are considered the finest in the market. The Cape Shores, Maurice River Coves, and the Western Shores are all very good. in season from September May and, like other shell-fish, are not good when dead. Dr.

Kitchener says, "Those who wish to enjoy this delicious restorative in its utmost perfection, must eat moment it is opened, with its own gravy in the; if not eaten while absolutely alive, its and spirit are lost." SERVED ON THE HALF SHELL Allow six oysters to each person.

the shells well; open them off the upper shell, detach the oyster from the under shell, but leave it Put six on an oyster or round plate, and a piece of in the centre of the dish. SERVED IN A BLOCK OF ICE a perfectly clear block of ice, weighing about ten pounds.

Heat a flat-iron, and with it mark out the space to be leaving a wall about an inch and a Reheat the iron and with it melt the ice in the centre of the block; again, and continue the opera-

Page 79 See this page in the book

tion until you have a perfectly square cavity, leaving the and one and a Empty all the out, the cavity freshly-opened a napkin and place it on a large flat dish; the ice on this, and garnish the dish with smilax and nasturtium flowers; here and 'there, among the smilax, lemon quarters may be placed. In cities, ice moulds of different varieties are frozen to order and furnished by caterers. STEWED OYSTERS No.

i large tablespoon ful of flour 6 whole allspice Drain the oysters, and put the liquor on to boil; as soon as it boils, skim all the white scum from the surface the milk, put back on the; rub the together and add to the milk as soon as it it begins to thicken, add the mace and allspice. oysters by pouring cold water over them in the colander, add these to the other ingredients and stir constantly until the oysters curl; the allow them to boil, or the curdle, but be they are thoroughly heated, as nothing is, more objectionable than an uncooked oyster in a hot sauce. STEWED OYSTERS No. 2 (Mrs. Rogers, of Philadelphia) ^ cup of bread crumbs Drain the oysters in a colander, and wash by pouring cold water over them. Put the bread crumbs and water in a stewing-pan, and cook five minutes; then add the oysters, hot, add the cream, salt and Let the whole boil up once, and serve.

Page 80 See this page in the book

FRICASSEE OF OYSTERS i large tablespoonful of flour y<i pint of milk Boil the oysters in their own liquor; drain. in a the it; add the oysters and a half-cup of the salt and cayenne, and stir again until Take from the fire, add the lightly beaten, and the parsley; serve at CREAMED OYSTERS or flour Put the oysters on to boil in their own liquor; as they come to a boil, drain through cream on to in a farina boiler.

corn -starch, or flour, together, and add to the cream when boiling; add the mace, and stir constantly until it thickens; then add the oysters, salt and pepper; stir until thoroughly heated, and serve. OYSTERS a la BECHAMEL the oysters about two minutes in their own liquor, drain, and chop them fine. in a porcelain or granite saucepan, and, when melted, add the flour; and mix over the fire until smooth, then add;

Page 81 See this page in the book

it boils; add the oysters; let it boil up; add and A half-dozen chopped mushrooms may be added, if liked.

PANNED OYSTERS Put twenty-five oysters in a colander and wash by pouring over them; allow them to do not save either the water or liquor. Put an iron fryingpan over a quick fire to heat; it is hissing hot, throw in the oysters and shake and stir until they boil; then add salt, pepper, and a piece of butter the size of a large walnut.

Serve in a hot dish immediately. These are very nice, retaining all the natural flavor of the oyster.

BROILED OYSTERS (on the gridiron) Use nice fat oysters. Lay them out on a board, dry with a towel, season them with salt and cayenne on both sides. Have your gridiron hot; test it by dropping on a drop of; if it hisses, it is ready.

Stand the dish in a warm put in it a piece of butter. Now cover the gridiron with the; as soon as browned on one turn and brown on the Put them in the heated dish, and serve at once. BROILED OYSTERS WITH BROWN SAUCE Drain the oysters Take one pint of liquor to every twenty-five; put the liquor on to; skim all scum from the surface. Put one tablespoonful of in a frying-pan, and until a nice brown add two tablespoon fuls of flour, mix well, and brown add the oyster liquor, and it Season with salt and pepper, and stand it over hot water until on gridiron, as throw them into this sauce, and serve on squares of buttered toast.

Page 82 See this page in the book

NEW YORK BROILED OYSTERS Take twenty-five large oysters, drain them, and place on a a baking board, season with salt and cayenne, and dip in bread crumbs.

Grease an oyster broiler, place the in side by side, close the broiler, and broil them over a fire until brown on one side, then turn and brown the immediately on of buttered toast, with a few drops of lemon and a bit of butter on each oyster.

PHILADELPHIA BROILED OYSTERS Take twenty-five large oysters, drain them, and place on a baking board.

Season them with salt and cayenne. cup of the liquor on to boil it boils, skim it, and of butter, with salt and cayenne to Grease an oyster broiler, place the in side by side, close the broiler, and broil them over a clear until brown on one turn and the Now throw them into the hot liquor. Serve immediately with a plate of buttered toast. BAKED OYSTERS in the scrub the shells until free from sand. Now place them in a baking-pan, put in a very quick oven (400 Fahr.), and bake until they open their shells. Now remove the upper shells, put a small bit of butter on each oyster, sprinkle with salt and cayenne, and serve in the under shells. FRIED OYSTERS Style Select for frying the finest you can get.

them in a colander, and dry one by one on an old napkin or soft linen.

lift them with a fork, but the on and

Page 83 See this page in the book

, cayenne.

Beat up an egg in a saucer, add one tablespoonful half a teaspoonful Put some nice stale bread crumbs out on your baking board, and season with salt and cayenne. Dip the oysters one by one first in the bread crumbs, then in the egg, and then place again in the crumbs, covering every part most and pressing it lightly with the hand.

Put a deep fryingpan over the fire, with enough oil or lard to immerse the Be sure the oil or lard is boiling hot (365 if you have no thermometer, drop in a crumb of bread, if it browns it is hot enough.

Put in six of your oysters, watch them as of a golden brown, take them out with a skimmer, and drain on a soft piece of brown paper, and at once on a hot Some kind of pickles should always be served with them, in a separate dish. Oysters are very much better fried in oil than lard or They should never be are quite ready to eat them, as they are not good when kept warm, or warmed over.

If you have a large quantity to fry, they may be dipped an hour serving time, and spread on a clean cloth in a cool place. Always use bread crumbs in preference to cracker crumbs. FRIED OYSTERS New York and Southern Style Drain the oysters and season as above, then dip them in very fine cracker crumbs or flour. Put three or four tablespoonfuls of butter; and, when hot, put in to cover the of brown on one side, turn and brown the See they are crisp, but not burned. Serve at once on a hot dish. SCALLOPED In a baking-dish put a of oysters, and cover them with a half-inch layer of stale bread crumbs; dot this over

Page 84 See this page in the book

^ with bits of butter, sprinkle with salt and pepper; of oysters, and so continue until the dish is full, always having the last layer crumbs, dotted with bits Moisten the whole with a half cupful of the oyster liquor and the same of milk. Bake in a rather quick for twenty minutes, or until a nice brown. Serve in the baking-dish.

At my lectures I have often prepared these in the same manner, the oyster instead of the one to each shell, and think the flavor is thereby greatly improved. OYSTERS AND MACARONI Boil four ounces of macaroni, in plenty of boiling water, cut it pieces about one inch Put a layer of this in the bottom of a baking-dish, a of and and a few bits of another layer of macaroni, and all is having; sprinkle the top lightly with grated cheese, and in a moderate oven twenty minutes. in the dish in which they were baked. OYSTER SAUTE Enice fat oysters pound of Irish breakfast bacon 'pper and flour Drain the oysters and dry them with a towel, then sprinkle with pepper, and roll them in flour.

Put the bacon, cut into thin slices, in a frying-pan, and let fat try out of it; then remove the bacon and cover the bottom of the pan with oysters; as soon as crisp and brown on one turn and brown on the other. Serve on squares of buttered

Page 85 See this page in the book

These are delicious. If no Irish bacon is at hand, use the ordinary smoked OYSTER LOAF Cut a long loaf of bread into slices about two inches thick; a baker's long five-cent loaf will make six. Now trim off the crust, and make each piece square. Dig the crumb out of the centre of each piece, leaving sides and bottom like a box; that is, make a square box out of each slice of bread. Brush each box over with melted butter and put in a quick until a light brown.

Fill with creamed oysters and DEVILED OYSTERS 25 nice fat oysters Drain the oysters and chop them middling fine and drain Rub the butter and flour together and stir into the milk when boiling; it thickens, take the fire and add all the other ingredients.

the yolks before adding the deep of the washed them with this mixture, sprinkle lightly with bread crumbs, put them in a baking-pan and brown for Serve in the garnish with parsley. They may be cooked in clam or silver scallop but are much better done in their own shells, as is a flavor imparted by the heated shell which greatly enriches A word of caution:

avoid long cooking, as it makes them dry.

If your oven will not brown them in five or six minutes, and you have no salamander, heat your fire shovel red hot.

the shells from the oven, hold the shovel over them until they brown.

Page 86 See this page in the book

These may be prepared several hours before wanted, and placed in the oven and browned at serving OYSTER CROQUETTES gill of oyster liquor gill of cream Yolks of 1 tablespoonful of butter ^ of a nutmeg, grated oysters on in their own for the Chop the oysters very fine. Now put into a saucepan one gill of this liquor and the cream. Rub together the; add this and the to the boiling liquor and cream, and stir until it boils and thickens; now add the yolks of the eggs; stir over the fire one minute; take it off, add parsley, salt, cayenne and nutmeg, mix well, and turn out to cool. When cold, form into cylinders, roll first in beaten egg, then in bread crumbs, and fry in boiling oil or fat.

OYSTER FRITTERS 2 cupfuls of flour y2 teaspoonful of baking i teaspoonful of the and strip to remove any of may have been left on Chop them fine.

Beat the eggs altogether until very the milk, then the beat until perfectly smooth; add the oysters (free from all liquor), and the baking powder; mix well, and drop by spoonfuls in boiling oil or fat; when browned on one side, turn and brown on the other. When done, take out with a skimmer, as it makes them very heavy to pierce them a fork.

Page 87 See this page in the book

KROMESKIES OF OYSTERS i cup of the white meat of 3 chopped mushrooms i tablespoonful of butter ^ pound of bacon ^ cup of cream i tablespoonful of parsley 12 drops of onion Put the oysters on in their own liquor, drain, and save a half cupful of the oysters fine, add them to the of liquor and boil one minute; then add the cream, the mushrooms, and the chicken chopped fine.

Rub flour together and stir in this boiling mixture; add the parsley, onion juice, salt and pepper, then the yolks of the eggs; mix well and turn out to cool.

When cold, roll into cylinders about an inch and a half long and about of an in diameter.

Cut the bacon into slices as thin as shavings, roll each cylinder in a slice of bacon, dip in French fritter batter, and fry in boiling fat. Serve immediately, garnished with parsley.

PICKLED OYSTERS fifty oysters in they begin to curl; drain and save the liquor. Take a half pint of whitewine vinegar, and a half pint of the oyster liquor; on to boil with two blades of mace, one dozen whole cloves, same of whole allspice, the same of whole pepper-corns and; as soon as they come to a good, hard boil, have the in a jar, pour over them the boiling liquor, cover them closely and stand away to cool. keep some time, and be served They will be ready for use the second day.

Page 88 See this page in the book

OYSTER FILLING FOR POULTRY A sixteen-pound turkey will require:

i quart of stale bread crumbs i teaspoonful of sweet Drain the oysters, wash them in cold water and drain again. Mix the crumbs, salt, pepper, parsley and sweet marjoram together; add the butter, melted, and then the oysters, and it is ready for use.

Page 93 See this page in the book

As stated in the remarks on soup, the principal constituents of animal food are fibrin, fat, gelatin, albumen, and osmazome.

It also contains a large amount of water. Liebig assumes that 74 parts are water and 26 parts dry matter. " The ratio of water in meats, fowl and fish is quite uniform, ranging from 70 to 80 per cent., but the proportion of other constituents, muscular fibre, fat and bone, exhibits the widest diversity.

In some animals, especially wild ones, as deer, there may be hardly a trace of oily matter, swine are often fed the animal becomes one morbid and unwieldy mass of fat.

The pure muscle of ordinary meat, with all its visible fat removed, is assumed by Liebig to still contain about 8 per cent, of fat.

In beef and mutton such as is met with in our markets, from a third to a fourth of the whole dead weight generally consists of fat." (Johnston.) In cooking meats our object is to retain the nourishment and flavor, consequently we must follow directions exactly the opposite those for making The flavor and juiciness of meat depend as much upon the method of cooking as upon the quality of the meat. If cold water and a moderate heat will soften the fibre and draw out the juices, boiling water or a strong, dry heat will retain them, (79)

Page 94 See this page in the book

by coagulating the albumen on the surface and to a certain depth within, thus enclosing the meat in a water-proof case or crust, which neither permits the juices to flow out nor the water to penetrate within; in this way only is meat juicy and well flavored. The more albumen the flesh contains the more tender it is, consequently veal, lamb, and spring chickens are more tender than beef, mutton, and fowl.

The coagulation of the albumen throughout gives it the white, dry appearance.

The tender meats also have less flavor, as they contain very little or no osmazome. I emphatically say do not wash as in this way they are robbed of a large proportion of their nutriment.

The steaks or roasts freshly cut from the beef are certainly free from all objectionable matter; the outer edges which the butcher has handled may be well wiped with a damp cloth and they are ready for use. Heat is generally applied to meat in four ways:

baking, roasting, and braising. The first includes all stews and boiled meats; the second our ordinary baked commonly called roasted in the oven; the third, roasting or under the broiling.

Roasting means exposing one side of the meat to the fire and the other to the air, which is decidedly the best way of cooking joints.

But in these days of small kitchens and ranges, so few persons have space or accommodations for using a spit or even a tin kitchen (although the latter may be used before any ordinary range) that almost every family " roasts " in the oven; and is by no means an inferior way if the oven be very hot at first, in order to form a crust upon the outer side, then slightly cooled, to prevent the from burning, and finished at In way the meat may be well done, and if properly basted will

Page 95 See this page in the book

retain its juices.

The fourth way is braising, which is neither boiling nor baking, but has the advantages of both. The meat is placed in a braising-pan (a pan with a close cover), surrounded by water, and baked in a hot oven.

is a very nice and economical way of cooking meat. "Reed's Roaster"

is the best and most convenient pan that has come under my notice, being a close box with a door at the end; thus enabling you to look at the meat without removing the oven, which is usually necessary with 'other pans. loses, a certain amount of its weight.

It is estimated that moderately fat beef and mutton will lose about as follows:

KOASTING 4 Ibs. of beef will lose ft). 5 oz.

ft). 3 oz.

ft).

6 "

4 "

14 oz.

The foregoing table will show that boiling or stewing is the cheaper method of cooking meats, as the meat loses less of its weight, and you use the so-called inferior pieces. These pieces are rejected, as Mrs. Turner fitly says:

" not because they are actually much inferior, but largely for the reason which induced the generation before ours to throw away shad-roe, sweet-breads, and things now considered luxuries."

When we consider that a bullock weighing 800 pounds contains only pounds of what are sought in markets as the best for roasts and steaks, and only 8 to 1 2 pounds in the whole 800 are tenderloins, and when all dealers admit that the comparative cost of the traditional best is out of all proportion to their comparative value as nutrition, we may well be tempted to tamper with our tradition and experiment a little with portions of the remaining 680 pounds; and from these 680 pounds are

Page 96 See this page in the book

all our nicest dishes, such as ragouts, brown stews, pot-roasts, rolls, and in fact all the French made dishes. In the recipes for stews and their companions, you will notice that we never stew in plain water and thicken afterwards, but make a gravy first, either from salt pork fat, dripping, suet, or butter (never lard), and in this way the is more savory and rich. By changing the spices and flavorings, by browning, or not, the sauces, an endless number of dishes may be made from the few recipes given. The meat should be of fine grain, a clear red color, with a yellowish-white, firm fat. It is divided into fore and hind The hind quarter is divided into leg, loin and flank.

The sirloin runs the rib to the hip or pin; the rump extends to the socket The skirt steak is in the flank. The fore quarter is divided ribs, shoulder, brisket, chuck ribs, and shin.

The standing ribs are six in number.

The seventh and eighth ribs are called the first chuck, the ninth and tenth the second chuck, the eleventh and twelfth the third chuck, the thirteenth the fourth chuck. The bolar piece is the fleshy part shoulder.

The is ribs, then comes the brisket. ROAST BEEF The for roasting are the ribs, sirloin, and pin use a tin kitchen, run the spit the meat, dredge it with pepper, and it at first very near As soon as brown on the surface, draw a little

Page 97 See this page in the book

from the fire, that it may not burn; put a half pint of water and one teaspoonful of salt in the bottom of the kitchen, and the meat almost constantly, basting ten minutes until done. Roast fifteen minutes to every pound, if you like your meat rare; if well done, twenty minutes. Do not add any more water the evaporates, as there will be fat falling the kitchen to baste For the gravy, allow two to remain in the bottom of the kitchen; add to; mix; add a half pint of boiling water or stock;; then add salt and pepper to taste, and serve in a sauce-boat.

BAKED BEEF OR ROASTED IN THE OVEN the joint in the bottom of a baking-pan, dredge it lightly with pepper; add one cupful of water, and pour it in the pan. it in a very hot oven; baste every ten minutes, lest it should burn. it two or times, and bake Serve with gravy made the same as for roast beef. BAKED RIB OF BEEF WITH YORKSHIRE PUDDING Remove the ribs, then roll the meat, and tie it with twine (the butcher will do if you ask him). it in a baking-pan, dredge it lightly with pepper; add one teaspoonful of salt to one cupful of water, and pour it in the pan.

in a very hot oven and baste often, lest it should burn. One the is done, make the pudding.

nearly all the dripping from under the meat into another baking-pan, and turn into it the pudding. Bake one hour.

Page 98 See this page in the book

THE PUDDING 6 large tablespoonfuls of flour Beat the eggs, whites and yolks to them the milk.

Put the into a bowl, moisten it gradually with the eggs and milk; beat until smooth; strain through a fine sieve; add the pepper, and bake.

Cut into squares, and serve around the meat. A POT ROAST Trim off the rough parts of a nice brisket of beef, place it in a kettle over a good fire; brown on one side, then turn and brown on then add one water, cover and to Add salt when the meat is half done. After the water evaporates add no more, as there should be fat enough to finish cooking the meat. Serve with Brown Sauce No. i, made from the fat in the pot. FILLET OF BEEF WITH MUSHROOM SAUCE The fillet is the tenderloin of beef. They weigh from three to eight pounds, and cost from sixty cents to one dollar per Having no bone, this makes an economical as well as a very handsome From a caterer, a small fillet costs from seven to eight dollars; if prepared at home, about half that price. To prepare, first remove a sharp shred of the muscular covering on the one side of the fillet. Now cut larding pork (very fat salt pork) into tiny strips, and throw them into a bowl of ice water to harden. one strip into the slot end of the larding needle as far as it go, thrust the needle the meat, taking a stitch

Page 99 See this page in the book

across the top about one inch deep, push the needle through, place the finger lightly on the strip of pork and draw the needle out, leaving the pork exposed about quarter of an inch at each end of the stitch. Continue until you have a row of these lardoons (the H,ame given to these small strips) down the centre of the fillet about one inch apart.

Into the bottom of a baking-pan put one small onion sliced, one small carrot sliced, a stalk of celery cut into small pieces, four cloves, and two bay; fillet in the pan on top of these, dredge with pepper, and spread thickly with butter; add a teaspoonful of salt to a quarter of a cup of water, and pour bottom of the pan.

Bake in a quick oven (400 Fahr.) for thirty minutes, basting four or five times. The shape is such that it takes thirty minutes to bake a fillet, no matter what its weight.

done, take out and place on a hot one of butter, and brown, add two of flour; mix well; add one pint of stock or boiling water, stir continually until it boils, strain into a frying-pan, and add one of fresh stewed or canned Cook five minutes, take from the fire, add a Worcestershire sauce, one tablespoonful of sherry, salt and pepper to taste; pour it around the fillet and ^a la MODE Take from a round of be'ef a slice about four inches thick, weighing seven or eight pounds. Remove the bone.

Bind the beef into good shape with a piece of new muslin or broad tape, sewing the ends Cut deep gashes into the meat one inch apart, being to cut all the way through. Mix a teaspoonful of salt, half a teaspoonful of black pepper, same of cinnamon, quarter of

Page 100 See this page in the book

a teaspoonful of mace, the same of cloves, and rub them into the meat on both sides, sprinkling a little in each gash. Cut fat salt pork into pieces the size of the gashes, put one piece in each gash. Add to one cup of stale grated bread a small onion and a tablespoonful of parsley chopped fine, moisten with vinegar. Now work a small portion of this forcemeat into the slots, by the side of the pork. Mix three tablespoonfuls of vinegar with three of olive oil, and moisten well both sides of the meat; let stand over if possible.

put two large tablespoonfuls of butter into a braising or baking-pan; and when melted and hot, add one onion, one carrot and one turnip cut into stir the whole browned, then add two spoonfuls of vinegar, two bay leaves, a sprig of and two quarts of boiling water or stock; let boil two minutes, then put in the beef, and one knuckle of cracked.

If in a braising-pan put on the if in a baking-pan, turn over it another pan to keep in the Put in the oven and bake slowly for six hours; oven about When done, take out the meat and stand away to cool. the liquor, add and pepper to taste, and turn into a square pan to harden. This will make a jelly of a bright amber color. Serve the meat cold with squares of this amber jelly around it.

Garnish with small button radishes, cut into tulips, and parsley. Serve also in a separate dish sauce Tartare. In winter this will keep at least two weeks, and equally as long in summer, if kept in a cold, dry refrigerator. BROILED STEAK Trim the steak free from all Put the meat plate to warm.

Grease the broiler and put it to heat.

See that the fire is clear and free from gas. Now put the steak in the hot

Page 101 See this page in the book

broiler and place it over the fire; turn constantly. It will eight minutes to steak is of an inch thick. When done, place the hot plate,; the other side.

Never attempt to broil a tough steak; be so unfortunate as to buy one, use it for some made as hacking or hammering bruises the meat, and allows all the juices to escape. BROILED FILLET Cut a fillet of beef into slices about an inch thick them with melted butter or olive oil, and let stand for half an hour; place them on a broiler and broil over a five minutes, turning them two or three times. Place them on a hot plate, season with pour tomato sauce around, and serve. BEEFSTEAK SMOTHERED IN ONIONS Cut one dozen onions; fry a quarter-pound of salt pork or bacon until all the fat is tried out, then take out the crackling; into this hot fat put the onions; fry and for twenty minutes over a good; then add a teaof salt, a dash of black pepper, and one cup of; place over a more moderate fire to simmer for half an By the entirely evaporated, and the onions should be a nice brown. ready a broiled steak, it in the pan with the onions, cover it over the top with some of them, and stand in the oven for five minutes; then place the steak on a hot dish, heap the onions over and around, and serve.

Page 102 See this page in the book

HAMBURG STEAKS One pound of steak the upper of the round; it very fine, add to it a tablespoonful of onion half a teaspoonful of salt, and two dashes of black pepper; mix well together.

Moisten the hands in cold water, take two of and the hands into small round cakes or steaks. This quantity will make eight Hamburg steaks.

Put two of butter into; when hot, put steaks, fry brown on one side, turn and brown the other. Now place them on a hot dish, add a to the butter remaining in the pan, mix until smooth, add a halfpint of boiling water, it add salt and pepper to taste, and pour it over the steaks. Or they maybe broiled same as a plain steak, seasoned with salt and pepper, and spread with butter. TO PAN A BEEFSTEAK When there are no conveniences for broiling (and we never fry a steak), heat an iron pan very hot, put steak, to side over a very hot fire for about fifteen minutes.

The steak should be about three-quarters of an inch in thickness.

Serve on a hot plate, seasoned the same as broiled steak. ROLLED BEEFSTEAK i skirt steak or i*/2 pounds of round steak i cup of stale bread crumbs i tablespoonful of melted butter 1 teaspoonful of sweet marjoram Mix the bread crumbs, parsley, sweet marjoram,

Page 103 See this page in the book

and the Spread this over the steak, which roll tightly, and tie with Put it in a baking-pan with any pieces of suet that you may have trimmed off; add a half-cup of water, and bake in a quick oven for three-quarters of an hour. with Brown Sauce, No. BEEF OLIVES i l/2 pounds of round steak i cup of stale bread ^ teaspoonful of sweet marjoram the steak cut very thin; trim off all the fat and skin the edges, and cut the steak into strips about three inches wide and five inches long; mix the bread crumbs, and the Put a of forcemeat on the top of each strip, roll them up and tie with twine; dredge each thickly with Cut a quarter pound of salt pork into slices, put it a and try out all the fat; put in the olives (as these rolls are now called) and on all put them into a saucepan, add fat remaining in the pan two tablespoonfuls of; add one pint of stock or boiling water, and it boils, then pour into the saucepan over the olives; add a slice of onion, a sprig of parsley, and a bay leaf.

Cover and simmer gently two they have been simmering one hour* add half a teaspoonful done, place the olives on a hot dish, strain the sauce over and around them, and serve. is a very good and economical dish, and may be made without the mushrooms.

Page 104 See this page in the book

BCEUF en ROULEAU I large rump steak YZ cup of cold cooked ham or tongue 1 egg A little cayenne Chop the ham or tongue very fine; mix with the cayenne, parsley, and egg slightly beaten. Have the steak cut very thin, and spread over it the ham mixture; roll up tightly and tie with thickly with Put a quarter-pound of bacon into a frying-pan, and try out all the fat; remove the bacon, and brown the roll in the fat.

Now put the into a small saucepan. Add fat in the frying-pan two tablespoon fuls of mix, add one pint of stock or boiling water, and stir continually until Pour this over the rouleau, add one bay leaf, half an a sprig of parsley, and a of Worcestershire the and simmer for two While this is stewing, prepare some ham balls for a garnish. HAM BALLS YZ cup of cooked ham or tongue 2 tablespoon fuls of dried bread crumbs Put the milk on to boil, add to it the crumbs; the it; add finely chopped, parsley, cayenne, and the beaten yolk; mix well, and turn out to cool.

When cool, form into balls about the size of a hickory-nut; roll first in egg and then in bread crumbs, and put the rouleau cut the string and remove it.

Put the rouleau in the centre

Page 105 See this page in the book

of a hot dish, strain the it.

Plunge the balls into boiling fat for about two minutes to brown, place them around the rouleau, and serve. This makes a good and sightly dish, and is very inexpensive.

GRENADINES OF BEEF Have a rump steak cut one inch thick, weighing about two pounds.

With a sharp knife cut the tender portion pieces the shape of a French chop.

thickly on one (See directions for larding.) Put two or three slices of fat pork into a frying-pan (the tender part of the larding pork will answer nicely for this), and try out all the fat, then put in the chops, brown quickly on one side, turn and brown the Place them on a Add a tablespoonful of flour to the fat in stir until a nice brown, then add a half-pint of stock or add a half-teaspoon ful of salt, a teaspoonful of Worcestershire sauce, and pour around the grenadines, and serve. The tougher part of the steak may be made into Hamburg steaks for another meal. CANNELON i pound of uncooked beef, chopped fine 2 tablespoon fu Is of bread crumbs i teaspoonful of lemon juice Mix all the six inches long and four inches in diameter; wrap

Page 106 See this page in the book

in greased paper, put in a baking-pan, and bake in a quick basting twice When done, remove the paper, place the roll in the centre of a hot dish, and with mushroom or brown sauce poured over it.

BOILING OR STEWING For boiling, stewing, or braising, inferior of meat may be used and made into good, wholesome and sightly Points to be remembered:

I. Be sure the water is boiling when you pour it over the meat.

it on the back part of the fire, where it will never forty-five for every pound of meat. III. Add the salt when the meat is half done.

RAGOUT OF BEEF a la MODE Cut cold beef a la mode into pieces about one inch square. To every pint of these squares allow i tablespoonful of Worcestershire sauce i tablespoonful of mushroom catsup y? pint of stock i tablespoonful of sherry (if you use wine) Put in a small stewpan, and until a dark; the flour, mix well, add the stock, and it the meat, sauce, salt and pepper, and let it simmer gently for fifteen fire, add the wine; dish, garnish with boulettes of potatoes, and serve.

Page 107 See this page in the book

STUFFED STEW OF BEEF 3 pounds from upper side ^ teaspoonful of allspice of round *^ teaspoonml ofblack pepper^ teaspoonful of cloves % teaspoonful of nutmeg i cup of bread crumbs ]^ pound of larding pork Make gashes in the meat about two inches long, and almost it.

Mix the spices, Mix the crumbs, parsley and the Rub the meat on sides with the spices, and put the remainder in the gashes.

the gashes nearly full with the bread crumbs.

Cut the larding-pork into pieces the size of the gashes, and work them down with the crumbs. Now tie the meat around with a piece of twine to hold in the filling.

Put it in a saucepan, and cover with a gravy made as follows:

GRAVY i tablespoonful of mushroom catsup i tablespoonful of tomato catsup i tablespoonful of Worcestershire sauce Put the in a frying-pan and let it brown; add the flour, and mix well; then add the stock, stir until; then add the catsups, the Worcestershire sauce, onion, bay leaf, and pour it over the meat; simmer gently three hours. the meat out, put it in a baking-pan, pour over two tablespoon fuls of glaze or gravy, and put it in the oven for ten or fifteen minutes to brown. Then dish, and strain the gravy over and around it.

Page 108 See this page in the book

SPICED BEEF 4 pounds of beef from the ^ teaspoonful of cloves round or shoulder i teaspoonful of allspice Juice of one lemon 4 tablespoon fuls of olive oil or butter Mix the spices, salt and pepper together, and rub them well into the meat on all sides. Mix the lemon-juice and oil or butter together, and it) a gill of sherry.

this over the meat and stand it away in an earthen vessel for twenty-four hours.

Then put it, with all its juices, into a stewing-pan, cover with boiling water, add the onion and bay leaves, and simmer two When done, take out the meat, and reduce the liquor by boiling Put a tablespoonful of butter in a frying-pan and brown.

Add to it a tablespoonful of flour, mix, add a half-pint of the liquor in which the meat was boiled, it boils, add a tablespoonful of Worcestershire^ sauce \ then pour it over and around the beef, and serve. BEEF BOUILLI Take a piece of the round, weighing four pounds. Tie it into a neat shape with strong muslin or tape, put it into a large stewing-pan, cover with boiling water; stand over a moderate fire, skim carefully, and simmer forty-five minutes When the meat is half done, add a large teaspoonful of salt and one one onion, and one turnip, sliced.

Fifteen minutes before you dish it, add two sliced potatoes.

When done, dish the meat. Rub together one tablespoonful of butter or suet and three tablespoonfuls of flour, stir them the boiling stew; to and serve in a tureen, reserving enough vegetables to garnish the meat.

Page 109 See this page in the book

STEW OF BEEF WITH DUMPLINGS Two pounds of lean beef from the under side of the round, or a shoulder Cut it pieces about an; dredge thickly with flour. Put two tablespoon fuls of dripping or butter into a frying-pan, place it on a good; it is very hot, throw in the meat and shake or stir until all is nicely browned.

Now skim it out and put it in a saucepan.

Add one tablespoonful of flour to the dripping or butter remaining in the frying-pan, mix, then add one quart of boiling water; stir over the fire until it boils, then strain it over the meat; add one small onion and a sprig of the saucepan and let it simmer for *wo hours. When the meat is half done, add a teaspoon ful of salt and three dashes of black pepper. Now sift one pint of flour, add to it a of baking powder, and sift again; add a quarter of a teaspoonful of salt and just enough milk (a little over a gill) to make a soft dough.

Do not work it much.

Dip the dough by small spoonfuls, and place them over the top of the meat, cover quickly and let simmer ten minutes. uncover the saucepan while the dumplings are cooking, or they will fall immediately. After you add the dumplings, the stew will scorch easily; therefore move the kettle to a moderate part of the fire. Serve as soon as the dumplings are done. A STEW OF BEEF WITH OKRA Proceed exactly the same as for beef bouilli, adding two dozen okras, sliced, one hour before the stew is done. PRESSED MEAT No.

I quart of pieces of cold cooked meat i teaspoonful of allspice y2 teaspoonful of cloves ^ teaspoonful of black pepper Salt to taste i cup of boiling stock

Page 110 See this page in the book

Mix all the together, then into a square mould and in a to it from the mould, cut it into slices, and serve. For this you can use any meat left from soups. PRESSED MEAT No.

6 pounds of the brisket of beef % teaspoonful of ground cloves teaspoonful of ground mace teaspoonful of ground cinnamon */i teaspoonful of ground allspice i^ teaspoonful of black pepper Dash of cayenne Cover the meat with cold water and simmer for five hours. When done, take out and stand away to the liquor until reduced to a is cold, remove the bones, and cut it into small pieces it all the spices, salt and pepper, and into a square basin or mould.

the vinegar to the pint of boiling liquor, pour it over the meat and stand in a cold place for twelve hours.

Then loosen it from the sides of the mould and turn it carefully out, and it HASHES AND WARMED-OVER MEATS BAKED HASH No.

i pint of chopped cooked meat i pint of chopped raw potatoes y<z pint of gravy or water i tablespoon ful of butter, melted Mix all the ingredients together, turn into a mould, and bake in a moderate oven one hour.

Page 111 See this page in the book

BAKED HASH No. 2 1 quart of cold cooked i pint of chopped uncooked beef, chopped fine Put the chopped potatoes in a stewing-pan with one pint of water.

Let them stew five minutes, then add the meat, and enough water the mixture moist. Stew ten minutes longer.

fire, add the eggs (beaten), a teaspoon ful of three dashes of black pepper.

it into a baking-dish and bake twenty minutes in a CORNED BEEF HASH i pint of cooked corned beef, chopped i pint of cold boiled poi cup of stock or water tatoes, chopped fine Mix the meat and potatoes together, put them in a fryingpan, add the butter, onion juice, and pepper; Serve on buttered toast. PLAIN HASH Take any pieces left from cold roasts, steaks, or stews, chop very fine.

To every quart of this meat allow ^ pint of hot water the onion and hard-boiled eggs very fine, then put them with the meat into a stewing-pan; add the butter, salt, and pepper.

Stew and stir over a very slow fire for fifteen HASH ON TOAST Cut pieces of cold meat into small; to every pint of these allow one of butter, one of flour, and a of

Page 112 See this page in the book

Put the butter into a frying-pan, and, when a nice brown,; add the water, and it; now add the meat; on let simmer for squares of bread, butter them, and place on Put the on the and the it.

BOSTON BROWN HASH any remains of steaks, roasts or stews very Grease deep pie-dishes.

layer of mashed potatoes ones, over, will answer) in the then a of a of stale bread; sprinkle with; place here and there a few bits of butter, and moisten with a half-cup of beef gravy, then another layer of potatoes. Dip a knife into milk and smooth over the top.

Bake in a moderate oven about a half hour, until a nice brown. BOBOTEE 1 pint of cold cooked meat, 2 ounces of bread chopped fine 8 sweet almonds ^ small onion i teaspoonful of curry Put the butter in a frying-pan, slice into it the onion, and fry until a nice brown; add the bread and milk; the Blanch and chop the almonds very add the the curry, and the eggs, well beaten, to the ingredients in the frying-pan; mix all Rub a deep pie-dish with butter and the juice of a lemon; put the mixture into this, and in a moderate oven about with boiled rice in a separate ciish,

Page 113 See this page in the book

CECILS 2 cups of cold cooked meat, chopped fine 2 tablespoonfuls of bread crumbs Y of a nutmeg, grated Put all the into a frying-pan, and fire until thoroughly hot. Take from the fire and turn out cold, form balls about the size of a walnut, dip first in beaten egg, then in bread crumbs, and fry in boiling oil or fat. Serve with Bechamel sauce. TOAD IN A HOLE i pint of cold cooked meat 6 large tablespoonfuls of flour Cut pieces one inch square, put them in a greased baking-dish. the egg very light, add it to the milk, and pour it gradually into the flour, beating all Strain through a fine sieve; add salt and pepper, and pour it over the meat.

Bake in a moderate oven it quickly in the dish in BEEFSTEAK PIE 1 quart of cold cooked meat, cut into dice 2 slices of bacon, cut into small pieces 6 medium-sized potatoes, cut into dice Line a baking-dish with parboil them ten Put a of in of the

Page 114 See this page in the book

baking-dish, then a layer of the potatoes, then a few pieces of the bacon, and a few pieces of the paste, about an inch; sprinkle with; in another layer of meat, and so on until all is bits, and put it the paste, making a small hole in the centre, and bake in a quick oven three-quarters of an hour. Make a cream or brown sauce, and when the pie is done, place a funnel hole in the upper crust and pour the sauce into the pie through it.

Serve in the dish BEEF CROQUETTES Make same as chicken croquettes, leaving out the breads, and using one pint of cold cooked beef instead of MEAT RISSOLES Make a plain hash (see recipe) and stand it out to Roll out any'pieces of plain or puff paste left from pies or patties; cut into cakes with a cutter in diameter j place one of the hash a little on one side of the centre; fold over the side of the paste, 'like a turnover; press the edges tightly together, and so on until you have them all made. The recipe given will make two dozen.

in a baking-pan and bake in a a heated napkin, with Bechamel sauce in a boat. TO PICKLE BEEF The beef must be killed.

every piece with a dry towel until free from moisture. If the pieces are very large, gash them with a knife, here and there, to allow the brine to penetrate.

To fifty pounds of meat allow one

Page 115 See this page in the book

and a half ounces of saltpetre, one and a half pounds of about nine or ten gallons of and sufficient Liverpool to make a brine.

Mix the sugar, saltpetre and water together the brine will float an egg or a potato. ready the meat in a tub or barrel, pour the brine upon it, skimming off whatever may float.

Cover well with a thick cloth, and watch it carefully for one week, skimming every day. The brine must cover the meat. If the quantity of water given is not sufficient, make more brine from salt and water, and add to it.

In about two months, drain this brine off, throw it away, and cover with a new brine made the same as before. In this way your meat will keep the entire year perfectly sweet. It will be ready to use after it has been in pickle two weeks. The skimming is an important point, also the Liverpool Tongues may be put in the same tub, one or two at a time, to remain four weeks before smoking. They require about one week's smoking. When done, wrap each tongue and sew tightly in coarse muslin; then hang in a dark, cool place.

TO CORN BEEF FOR DRYING (Grandmother's Recipe) Cut of beef into Rub each salt on all sides, and let it stand one day before corning.

Make a brine from one tub of water, a halfpound of sugar, a teaspoon ful of powdered saltpetre, and the brine float an egg.

Put the meat into this brine, and allow it to remain two weeks.

it carefully and look at it frequently.

See the brine covers the meat; if not, make a little more from salt and water and add to it.

At the end of the two weeks, take out the meat and hang it in a cool place, to dry.

It may be smoked, but many think this destroys the flavor.

Page 116 See this page in the book

The latter part of October, March or April are the best times for corning beef. weather is too warm, the meat will spoil before it dries; if too it will not take the salt well. This recipe will answer also for mutton hams. TO CORN BEEF FOR BOILING carefully and rub hot salt into it until all disappears; then add more salt and rub again, and so on until the meat will imbibe no more. it in a jar or crock, stand in a cold, dry cellar for one week, turning it every day, and it will be ready for use. This recipe is for small quantities of meat, to use as soon as corned. TO BOIL CORNED BEEF it well, and put to boil in cold water. to a simmer, and simmer thirty minutes If the meat is to be served cold, allow it to cool in the liquor in which it was boiled. If for a hot dinner, you may boil with it cabbage, turnips and potatoes, allowing an hour and a for the cabbage, one hour for turnips, and twenty minutes for the potatoes to cook. PRESSED CORNED BEEF Take six pounds of the brisket of beef, remove the bones and tie it tightly in a cloth. Put it in a kettle and cover for done, take it out, place it between two tin sheets or large plates, put a heavy weight upon it over night. the cloth, and it

Page 117 See this page in the book

FRIZZLED BEEF Chip dried beef very thin. To every half-pound allow a large tablespoonful of butter, a half-pint of milk, and one the in then add the meat, and stir over the fire for about two minutes, or in the stir again, then add the milk and a little pepper, stir again until it boils, and serve immediately. FRICASSEE OF DRIED BEEF as frizzled beef, but use two even spoonfuls of flour instead of one.

Add the beaten of two eggs just as you take it from the fire. Corned beef's liver may be cooked in the same way. DRIED BEEF RELISH This is a way to use up the hard, small ends of dried beef, that you cannot cut. Grate the meat, and, to every cupful, allow four table spoonfuls of eggs, well beaten, and a Put the meat and into a stewing-pan; hot, add the the mixture becomes Serve immediately on squares of buttered toast. STEWED BEEF'S HEART Soak the heart three hours in water, remove the muscles the out every atom of blood. a forcemeat as follows:

One cup of bread crumbs, one tablespoonful of chopped parsley, one tablespoonful of melted butter, halfa teaspoonful of marjoram, halfa teaspoon ful of salt, and two dashes of black pepper; mix, and stuff the heart.

Tie it together with twine, and wrap tightly in a cloth, sewing the ends together so that the stuffing cannot possibly get out.

Put it a small stewpan the

Page 118 See this page in the book

point of the heart down, nearly cover with boiling water, and simmer until tender about three hours. be a of water in the stewpan.

Remove the cloth and dish the heart. Put one tablespoonful of butter in the frying-pan, and when brown add two of flour; mix well, and add in the heart was boiled; add salt and pepper to taste. Take from the fire, and, if you use it, add four tablespoon fuls of sherry; pour heart, and as it chills Currant jelly should always be served with beef's heart. BAKED BEEF'S HEART Prepare as for stewed heart, remove the cloth, place the heart in a baking-pan, baste with melted and brown in a done, place it on a heated dish.

Put one tablespoonful of butter in the bakingpan, brown, add two and a pint of the water in which the heart was stewed; it boils, add salt and pepper to taste, and four tablespoonfuls of sherry. it over the heart, and SPICED BEEF'S HEART the heart three hours in cold water, remove the muscles the out every atom of blood. Mix together one teaspoonful of allspice, a half-teaspoonful of a half-teaspoonful of cinnamon, a quarter-teaspoonful of mace or nutmeg, three tablespoonfuls of vinegar, and two dashes of black pepper. Put this mixture into the heart, rub a on the outside, and in a cold place over night. In the morning, finish the same as a baked heart.

Have all the spices finely ground.

Page 119 See this page in the book

HEART WITH VEAU STUFFING Soak and clean as in the preceding recipes. Make a filling as follows: One pound of uncooked veal, chopped fine, a quarter-pound of salt pork, or a quarterpound of sausage-meat, two heaping tablespoonfuls of dried bread crumbs, a of one teaof a of black if you like, a dozen mushrooms, chopped fine, and one egg slightly beaten. Mix all these ingredients well together, and stuff the Wrap tightly in a cloth and sew it. it in a small saucepan, with the point down, cover with boiling water, and simmer slowly three hours; then take it out and remove the cloth.

in a quick oven one hour, basting every ten minutes with a little melted butter. Serve with a brown sauce, the same as baked heart. is also a nice cold dish, cut in thin slices, using no sauce.

STEWED KIDNEYS Be sure that the kidneys are perfectly fresh. Split them in; trim off with a sharp-pointed knife, as carefully as possible, the sinews and fat that are inside. Now cut the kidneys into small pieces, put in a stewing-pan, cover with cold water, stand on a moderate fire, and bring almost to boiling point.

this water off, cover with fresh cold Do being careful it does not boil, or the kidney will be hard and tough.

Put one of in a frying-pan, and a nice brown; then add one of flour and a half-pint of stock or boiling Stir constantly with a wooden spoon until Now add one tablespoonful of Worcestershire sauce, one of mushroom catsup, salt and

Page 120 See this page in the book

the kidney.

agaia the kidney is; the of sherry, and serve immediately. KIDNEY SAUTE Split the kidney in halves lengthwise, and trim off, as carefully as possible, every sinew and all the fat from the inside. Cut it into small pieces. Put two tablespoon fuls of butter; when melted, add one small onion cut the kidney; stir with a wooden spoon, over a brisk fire, for about; then add one of then add one of stock or water, one gill of sherry; Stir again about one minute, and serve immediately. KIDNEY Terrapin Style Prepare and cleanse the kidney the same as for stewing.

Put one of in to mix, add a half-pint of milk, it; add the kidney, and pepper to Stir with a wooden spoon until the kidney is thoroughly heated. the the yolk of one egg, two sherry, and a of Calf's liver may be dressed in way.

TO CORN A BEEF'S LIVER Make a brine from two gallons of water, three-quarters of a pound of brown a half-ounce of saltpetre, and salt until the brine will float an egg.

it into a stone or earthen vessel.

and a healthy beef's liver, put brine, and allow it to remain for one week; it out and hang it to dry in a cool When dry, chip and frizzle the same as dried beef. is the nicest way of using beef's liver.

Page 121 See this page in the book

FRIED BEEF'S LIVER Cut the liver into slices about a quarter of an inch in thickness, pour boiling water over them; let stand five minutes, then wipe them, sprinkle with salt, pepper, and flour. Put three or of fat bacon in a frying-pan and try out all the fat; then put in the liver; fry on one side, then turn and fry on the Do not cook it long (about two minutes) or it will be hard, dry, and indigestible.

When done, spread lightly with butter, and serve. It is also very nice served with maitre d' hotel butter. TRIPE Tripe is the large stomach of the ruminating animals, and is chiefly composed of fibrin, albumen, and water. It is nutritious and easily digested. To prepare.

Scald the stomach with boiling water sufficiently to loosen the inside coating. If properly scalded, it will easily scrape off. it well through several boiling waters, then put it into cold water and soak over night. Scrape again until white and clean. it in a stewpan, cover with cold water; add one onion, a sprig of parsley, twelve whole and twelve gently for six hours, and it is ready to use in any way. It is usually sold in cities cleaned, but not boiled. STEWED TRIPE Cut two pounds of boiled tripe (half honeycomb and into pieces about one and a half inches long and a half-inch wide.

Cut two ounces of ham into dice, and put it in a stewpan, add a slice of onion, a sprig of parsley, and one bay leaf.

Stir over the fire until brown, then add one tablespoonful of mix, add one of milk.

it boils, then add the tripe,

Page 122 See this page in the book

let it stand over a very moderate fire for five Remove the onion, parsley, and bay leaf, and it FRIED TRIPE It is better to give tripe its long boiling the day before you want it.

Cut the tripe the size of an oyster, sprinkle with salt and pepper, let stand ten minutes. Dip first in beaten egg and then in bread crumbs, and fry in boiling fat.

Serve with sauce Tartare. It may also be dipped in fritter batter and Serve without sauce. BROILED TRIPE Cut boiled tripe into pieces about two inches square, season cayenne, baste lightly with melted and broil until brown on one side, then turn and brown the dish, with onion in a boat.

TRIPE WITH MUSHROOMS Cut two pounds of boiled tripe into pieces about one inch Cut a quarter-pound of salt bacon into slices, and try out all the fat; the bacon and throw it away.

the tripe with flour, then brown in the hot bacon- fat.

it carefully out of the fat and put; add one tablespoonful of flour to the fat remaining, mix, add a half-pint of stock or water, and a dozen mushrooms, it spoonful of vinegar; Pour it over the tripe, and serve very hot. Sherry may be used instead of vinegar, if liked.

Page 123 See this page in the book

TRIPE AND OYSTERS i pound of boiled tripe the oysters in liquor one minute; Put the cream and a half-pint of the liquor on to Rub the butter and flour together and stir into the boiling; it boils, add the tripe cut into pieces about one inch square; let come to a boil, add salt and pepper, and then the oysters, bring to a boil again and SOUSED TRIPE 2 pounds of boiled tripe i pint of vinegar (honeycomb) 18 whole allspice Cut the tripe pieces about two long and one inch wide.

Put all the other ingredients into a porcelain kettle to boil.

tripe in a glass or stone jar, pour the boiling vinegar over it, and stand away for forty-eight It will keep two or three weeks. TONGUE TO BOIL SMOKED BEEF'S TONGUE Wash the tongue well, and soak it in cold water over night. In the morning put it into a kettle full of cold water, stand it over a very slow fire, and simmer gently for or until you can pierce it with a fork, and it will be perfectly tender.

If the water boils away, add more boiling When done, stand away to cool in which it was boiled; cold, remove the skin, beginning at the tip, and stripping it back, and it is ready to use.

Page 124 See this page in the book

If you wish to serve it as a hot meat dish for dinner, it out when done; skin, place on a heated platter, the root end with sprigs of parsley, and garnish the dish with black-currant Another very pretty way to tongue, is to cut it in arrange the slices around a large meat plate, each one overlapping the other, with sauce Tartare in the centre of the Make six button radishes into tulips (as directed), stand them at equal distances around the Nasturtium flowers may be placed between, with little bunches of water-cress.

BRAISED TONGUE 1 fresh beef's tongue i quart of stock or the water in which the tongue was Stalk of or one-half of i tablespoonful of Worseed cestershire sauce Wash the tongue, put it into a kettle and cover with boiling water; simmer slowly for two out the tongue, skin it, trim off the rough at the roots, and remove the bones. Now tie the tip of the tongue around thicker; fasten it.

Now put the butter in a frying-pan and it, then add the flour;; then add the stock and onion, carrot, turnip, and potato, sliced, parsley, bay Worcestershire sauce, and catsup; Put the tongue in a baking or braising-pan, pour this sauce around it; if in a bakingpan, cover, put it in the oven, and bake two tyours, basting every fifteen the tongue, re-

Page 125 See this page in the book

move the strings.

the until reduced pint, pour it over and around the tongue, and serve. may be garnished with mushrooms, or cut fancy shapes.

TURKISH TONGUE ( Sophia Wells Royce Williams ) i fresh beef's tongue 3 button onions y? dozen cloves YZ pound of raisins ^ pound of dates i carrot, cut into fancy A heaping teaspoon ful of shapes the tongue, put it in a simmer two it out, skin it and tie into shape, the same as for braised tongue. out soup-kettle (this may be saved for soup), return the tongue to the kettle, and add all the other; cover with two quarts of fresh boiling water, and simmer gently two hours Serve with some of the raisins and carrots around the dish. LARDED AND SPICED TONGUE fresh beefs tongue ^ teaspoon ful of black Y\ pound of larding pork YZ. teaspoonful of cloves YZ teaspoonful of allspice YI teaspoonful of salt the tongue, put it water, and simmer gently two it out, remove the skin and trim off the roots.

Put the butter in a large stewpan, and when brown add the flour, then add one quart of the liquor in which the tongue was boiled (save the remainder for stock); it boils, then add the spices, the onion chopped fine, and the carrot cut into fancy shapes.

the tongue on the upper syie the same as a fillet, put

Page 126 See this page in the book

the stewpan, and simmer gently for two hours, adding a quarter teaspoonful of coriander seed one hour before it is Serve with the under side of the tongue down, and the sauce poured over and around it.

The coriander seed may be omitted.

FILLETS OF TONGUE Cut any pieces of cold tongue that may be Jeft from either of the preceding in slices about a half-inch Fry them in butter, and serve with mushroom sauce. TONGUE ON TOAST i cup of cold boiled tongue or ham fy teaspoonful of mustard Dash of cayenne tongue or ham very fine. the yolks until light, add them to tongue or ham, add the seasoning, the whole over the fire until the eggs are cooked. immediately on squares of buttered toast. Mutton is usually divided into fore and hind quarters. The hind quarter is sub-divided leg and loin, the fore quarter into shoulder, breast and neck. A saddle of mutton is two loins.

is very much better if hung at least one week weather, but three weeks will not hurt it.

The flesh of good Southdown mutton should be a bright red color, the fat firm and white; and the fatter the the better and more tender the lean parts.

The leg, shoulder, and loin make roasting The breast and neck are used for soups and stews. The loins are also cut into loin and French chops.

Page 127 See this page in the book

BAKED LEG OF MUTTON Procure a nice well-hung leg of Southdown mutton weighing not less than ten pounds. it with a damp towel, in a baking-pan, dredge pepper, add one teaspoonful of salt cup of boiling water, and pour it into a pan.

Now place the pan in a very hot oven, and baste ten minutes, adding no more water the evaporates, as there will be sufficient fat for basting. fifteen minutes to every pound. Decorate the bone with a quilling of white paper, and serve with brown sauce, the same as roast beef. To roast in the tin kitchen, proceed in the same manner as for roast beef. Venison Style a hind quarter of a good four-year-old Southdown it well, inside and out, with cider vinegar; do not wipe it, but hang in a cold, dry not in the cellar if you can possibly find place, as the moisture of a cellar is very apt to spoil the meat. Sponge in this way every other day for one week. Then mix a quarter ounce each of white allspice together, and rub well into the Do this two days in succession, and let it hang another week. When ready to use, sponge off the spices with vinegar, and wipe dry. Roast the same as a leg of mutton, adding to the sauce, just before you pour the boat, one of mushroom one tablespoonful of Worcestershire sauce, and if you use wine, four tablespoon fuls of with red or black currant jelly in a separate dish. BOILED LEG OF MUTTON the leg with a damp a cloth thickly with flour, and wrap the leg up in it.

Put it into a kettle, cover with boiling water, and simmer gently fifteen minutes

Page 128 See this page in the book

to every pound; add a teaspoonful of salt when the leg is done, remove the towel carefully, garnish with parsley, trim the bone with quilled paper, and serve with caper sauce either in a sauce-boat or poured over the mutton.

Save the it was boiled for BRAISED LEG OF MUTTON the leg with a damp Slice one carrot, one onion, one turnip, in the bottom of a baking or braising pan, add also two bay leaves, one cloves, and a sprig of parsley. Place the leg on top these vegetables, add one quart of water or stock and one teaof Put on the lid, if a braising-pan; if a with another pan.

Put a quick oven, and braise fifteen minutes to every done, take out on a heated dish. Put one large tablespoonful of butter in a frying-pan and stir over the fire until a nice; then add two tablespoonful of flour, mix, and add one pint of the braising-pan; it; add one of Worcestershire one of mushroom catsup, salt and Pour this over and around the leg. currant jelly with it.

SADDLE OF MUTTON ( Baked or Roasted in the Oven ) Bake or roast the same as a leg, ten minutes to every pound of meat.

SHOULDER OF MUTTON This maybe roasted plain, or have the bone taken out, and the space filled with a bread stuffing, the same as for poultry.

Bake fifteen minutes to every pound.

Page 129 See this page in the book

BROILED CHOPS Chops are broiled exactly the same as beefsteak, trimming off most of the fat before broiling.

Serve plain with butter, pepper and salt, or with tomato sauce. French chops are broiled in the same manner, decorating the bones with paper quillings. BREADED CHOPS Broil French chops ten minutes, turning them very often. Take them from the broiler, baste with melted butter, season and pepper; let them ten Then dip them in egg, roll in bread crumbs, and fat.

of a meat tomato sauce, slip the paper quillings over the end of the bones, and arrange the chops nicely in the sauce. with parsley, and serve very hot. BREADED CHOPS WITH PUREE OF POTATOES Broil and bread the chops as directed in preceding recipe.

Have ready six boiled potatoes, mash them fine, add a halfcup of boiling cream, one teaspoonful of salt, one spoonful of a dash of; fire until light.

in the centre of a heated dish, stand the chops around it, trim each bone with paper quillings, and serve very hot. BROILED CHOPS WITH POTATO PUREE Broil French chops as directed.

Put a tablespoonful of puff mixture on each chop, and place in a bakingpan.

decorate the bones with papers, garnish with parsley and serve immediately, or the potato will

Page 130 See this page in the book

en PAPILLOTE 1/2 pound sausage meat 6 loin cutlets tablespoonful of the in a frying-pan, and when hot, brown the cutlets on both sides. Take them out, season with butter to the frying-pan, the onion cut into slices, and the sausage meat; stir over the fire for fifteen minutes. done, take from the the yolk of the egg and a tablespoonful of chopped parsley. Cut six pieces of white paper in a heart-like shape, large enough to hold one cutlet Put a tablespoonful of the mixture on one side of the paper; put a cutlet on top of this, then another spoonful of the mixture on top of that, fold the other half of the paper over all.

The edges should then be folded together tightly one over the in a hot oven for in the papers with Bechamel CURRY OF MUTTON i pint of finely chopped ^ cupful of rice i tablespoonful curry 2 quarts boiling water Wash the rice and put the let it thirty-five minutes. in the butter in a frying-pan; when melted, add the flour and stir; add a half-pint of boiling water; let up once, then add meat, curry and salt. Stir ten minutes.

Now heap it in the centre of a meat dish, and put the rice around, in a border. all over with beaten egg, and place in the oven a few minutes

Page 131 See this page in the book

SCALI.OP OF MUTTON Take scraps of cold mutton and cut in small pieces; layer in the bottom of a baking-dish, then a layer of stewed tomatoes, then a layer of bread crumbs; sprinkle with salt and pepper, and put over a few bits of butter, then another layer of meat, and so on until the dish is full.

Have the layer crumbs.

in a moderate oven one and a half hours.

SHEPHERD'S PIE i pound of cold mutton i pint of cold boiled pota^ cup of stock or water toes THE CRUST j^" cup of cream Cut the mutton and boiled potatoes into pieces about one in a deep pie or baking-dish, add the stock or water, salt, pepper, and half the butter cut into small bits.

Then make the crust as follows:

Pare and boil the potatoes, then mash them, add the cream, the remainder of the butter, salt and pepper, beat until light.

Now add flour enough to make a soft dough about one cupful.

into a sheet, make a hole in the centre of the crust, to allow the escape of steam.

Bake in a moderate oven one hour, serve in the same dish. HOT POT 2 pounds of cold cooked mutton 2 large onions i quart of water or stock Cut the mutton into pieces about one inch square. cut four of the potatoes into dice, also the

Page 132 See this page in the book

layer of the mutton in the bottom of a baking-dish, then a layer of potatoes, then a sprinkling of onion, parsley, salt and pepper, and continue these alternations until all is used. Cut the remaining two; cover these over the top, add the water or stock, and bake in a moderate oven for two hours.

Serve in the bakingRAGOUT OF MUTTON Cut cold mutton or lamb into pieces about one inch square. Put one tablespoonful of butter in a frying-pan, and, when very brown, add one tablespoonful of; mix half-pint of stock or water; it to taste, and a teaspoonful of Worcestershire Now add one pint of the and stand the for minutes, until the mutton is thoroughly heated. tablespoonful of currant jelly and one of Send to the table very hot. CHINESE MUTTON 1 pint of cold roast or boiled mutton, chopped fine YV pint of water or stock y<2, pint of green peas or ^ can Small head of lettuce Put the mutton, butter, stock, peas (uncooked, if green), salt, pepper, lettuce, and onion chopped fine on to stew slowly for one hour. done, have ready one cup of nicely Put the mixture in the centre of a heated dish, and the rice as a border around it, and serve.

Curry sauce may be served with the dish, and is a nice accompaniment.

Page 133 See this page in the book

IRISH STEW 3 pounds of the neck of mutton 4 potatoes, cut into dice 4 good-sized onions Cut the meat into small pieces, cover with the water, which should be boiling, add the onions sliced and simmer gently for three half an hour before is done add the potatoes. Season with salt and pepper, and, if you like it, the beaten yolk of an egg. Dumplings may be added the same as in stew of beef with dumplings.

HARICOT OF MUTTON 2 pounds of loin chops ^ pint of water or stock in a frying-pan and, when very hot, fry the chops brown on; take them up, and add the to the butter remaining in; mix, and add the stock or water; stir constantly until it boils. the chops back, add the onions cut into slices, salt, pepper, the celery cut into small pieces, and the catsup. Stand over a slow fire to simmer for of an hour.

Cut the carrot and turnip slices, then into fancy shapes with vegetable cutters; cover them with boiling water, boil ten drain, and add them, with the bay leaf, to the meat, and allow them to simmer with the meat the full it is cooking.

When done, add one tablespoonful of it, and serve very hot.

Page 134 See this page in the book

SHEEP'S HEAD HASH Clean a sheep's head, according to directions for cleaning calf's head, then put to stew with the liver and heart well washed, add one onion, and simmer gently one and a half hours.

When done, take out and stand away to cool. When cold, take all the meat from the head, chop the heart and liver very fine. Now put them into a stewing-pan, add one of butter, and one pint of water, or liquor in which they were boiled, salt and; let stew up once, and serve with squares of toast around the dish.

DRESSED SHEEP'S HEAD A sheep's head may be dressed the same as a calf's head, using two heads instead of one calf's head.

SHEEP'S TONGUE Fresh sheep's tongues may be braised as beef's tongue, using one dozen for the recipe given. TO BOIL SALT OR SMOKED SHEEP'S TONGUES Wash one dozen sheep's tongues, and soak them over night In the morning, put them in a kettle of cold water and bring them slowly to a boil; skim all the scum from the top, and simmer two hours. skin and serve around a bed of kale or spinach. SHEEP KIDNEYS en BROCHETTE No.

6 sheep's kidneys Cut each kidney through the centre lengthwise, remove the white veins and fat.

Wash well water, cover with boiling water and let stand five minutes, then wipe them

Page 135 See this page in the book

dry.

Cut the bacon into slices, and then pieces the of a half-kidney.

Place one of kidney on a skewer, then a piece of bacon, kidney, and so on, three pieces of bacon and two pieces of kidney to each skewer. Place them on a broiler, baste with broil over a clear lightly with salt and pepper and serve on the skewers. These make a very nice breakfast relish. SHEEP KIDNEYS en BROCHETTE No.

Cut six sheep's kidneys nearly through dividing, out veins, wash and as in preceding recipe. Wipe them dry, and baste them Run a small skewer through each kidney in such a way as to keep the partly open.

over a fire for minutes, take them carefully from the skewers, dust them lightly with salt and the centres with Bearnnaise sauce, and LAMB Lamb, like mutton, should be of a bright red color with white fat.

It is in season from April to September, but is best when two months old. It will not keep like mutton, and should be used at least within three days after killing. Like veal, it is unwholesome if not thoroughly cooked. The better way of cooking is to roast or bake it.

The loin may be cut into chops and cooked as mutton chops.

TO BAKE OR ROAST A QUARTER OF LAMB Wipe the meat with a damp towel, place it in a baking-pan, and dredge it with pepper. teaspoonful of salt in

Page 136 See this page in the book

the bottom of the pan, add one cup of water to baste with at evaporates, use its own drippings.

Lamb must be basted every ten minutes and baked fifteen minutes to every pound, in a very hot oven. Mint sauce, green peas, and asparagus tips should be served with spring lamb. is divided, as mutton, into fore and hind the fore quarter is sub-divided loin, breast, shoulder, and neck; the hind, into leg and loin. Chops are cut from the loin, and the leg for cutlets and fillets.

The fillet is a solid piece cut from the leg, called a cushion, and does not correspond with the fillet of beef. Do not buy veal is too young, as it is not only unwholesome, but dangerous.

It may be known by the small and tender bones; the flesh has a bluish tinge and a soft, flabby appearance. A calf should not be killed until it is two months old, then the flesh is firm, with a pinkish tinge, and the bones are hard. The loin, shoulder, fillet, and breast are used for roasting.

The knuckle, which is the lower part of the leg after 'the cutlets are taken off, and the neck, are used for soups, stews and pies.

ROAST LOIN OF VEAL the loin, place it in a baking-pan, dredge pepper, add a teaspoon ful of salt and cup of water to the pan, place in a very quick oven for; cool the oven somewhat by closing the drafts, or lifting a

Page 137 See this page in the book

lid off the stove if necessary, and roast slowly fifteen minfor every pound of veal, basting frequently, at with the water in the pan, and afterwards with its own gravy. Veal must be well done to be eatable. When done, make a gravy the same as roast beef. STUFFED BREAST OF VEAL FOR THE STUFFING i cup of bread crumbs ^ pound of salt pork i teaspoonful of sweet i teaspoonful of thyme 2 dashes pepper Chop the pork very fine, add all the other ingredients to the bread crumbs.

Wipe a breast of veal with a damp towel; make long gashes between the ribs, and with this stuffing.

Place it in a baking-pan, and roast and finish the same as the loin. ROAST SHOULDER OF VEAL Have the butcher remove the bone from the shoulder, the space from which the bone was taken with a made the same as for the breast; pin the meat together with a skewer to prevent the stuffing from coming out, and roast the same as in preceding recipes. VEAt CUTLETS Have the cutlets as thin as possible. Dust with salt, pepper, and flour.

Put a tablespoonful of dripping in a frying-pan, and, when very hot, put in the cutlets; when brown on one side, turn and brown on the other; take out and place on a heated Add a tablespoonful of to the fat in the pan, mix, and half-pint of water, it boils, add salt and pepper to taste, pour over the cutlets, and serve.

Page 138 See this page in the book

VEAL CUTLETS BREADED Have the cutlets as thin as possible, cover them with boiling let stand one minute, drain and wipe dry. Cut into pieces about two inches square. Dip in beaten egg and then in bread crumbs. Put two tablespoon fuls of dripping in a hot, fry the cutlets first on one side and on the Dish, and brown gravy made according to preceding recipe or with maitre d' hotel butter. GRENADINES OF VEAL These are made the same as grenadines of beef. A BREAKFAST RELISH Cut a cutlet of veal pieces about two inches square, and season with salt and pepper. Dip first into beaten egg, then into chopped mushrooms. butter in a frying-pan, and, when hot, fry the cutlets until Make a brown sauce the same as for veal cutlets, pour over the squares, and serve. VEAL CROQUETTES are made as croquettes, using chopped veal and leaving out the sweetbreads (calf's brains may be added in their place), and, if carefully, good judges can scarcely discern the difference.

I remember upon one occasion my college class prepared a supper, from a limited sum of money, for the remainder of the students, numbering nearly two hundred. As our purse would not warrant chicken, and we must have croquettes, we used for them a leg of veal, boiled with one lonely chicken; and the croquettes were pronounced excellent by all, one gentleman asking for one to take home to his wife, that she might taste a perfect chicken croquette.

Page 139 See this page in the book

FRICANDELLES OF VEAL i pound of lean veal y?, cup of stale bread Cook the bread crumbs and milk together until thick and Chop the veal (which must be uncooked) very fine, add this to the bread and milk, add the and the mixture away to cool, form into balls about the size of an egg.

Dip them in beaten egg and fry in butter until a light brown, being to burn them; take them out of the pan.

Add two tablespoon fuls of flour to the butter remaining in the pan if not burned if it is, take two tablespoonfuls of fresh butter and brown it mix, add one pint of stock, it Pour this into a saucepan, put in the fricandelles, cover, and simmer for one hour.

When done, add a tablespoon ful of Worcestershire sauce, and Fricandelles are equally or VEAL OLIVES i^ pounds of veal cutlet, cut very thin i tablespoonful of melted butter i pint of stock or boiling water i cup of stale bread crumbs i tablespoonful of sweet marjoram Y^ pound of bacon i tablespoonful of mushroom catsup Cut the strips about three inches long and two wide.

a filling from the bread crumbs, salt,

Page 140 See this page in the book

pepper to taste, parsley, sweet marjoram, and melted butter. Mix thoroughly and spread on the strips of veal, roll them up and tie tightly with twine; now roll them in flour. Put the bacon in a frying-pan, and try out all the fat. olives in this, and brown them on all sides. Now put them in a saucepan, add the to the fat remaining in the pan, and a nice brown; then add the stock or it boils; add salt and pepper to it the olives; add the bay leaf and mushroom catsup, cover the saucepan, and let simmer for two up, cut the strings with a sharp knife, and remove them. Put the olives in a row on the dish, strain the sauce over them, and serve. FRICANDEAU OF VEAL 4 pounds of the fillet of veal 2 sprigs of parsley ^ pound of larding pork Cut the larding lardoons, and the fillet thickly over one side. Clean the vegetables, cut them into slices, and put them into a braising or baking-pan with the bay leaf, salt and parsley.

Lay the fricandeau on the top of these with the larded side uppermost, and pour around it one quart of stock or water. Put the lid on the braisingpan, or cover the baking-pan with another, and bake in a moderate oven two hours, basting four times. dish the fricandeau, and make a sauce as follows:

i tablespoonful of Worcestershire sauce i tablespoonful of mushroom catsup Put the butter in a frying-pan and stir over the fire until a dark brown; then add the flour, mix, and strain the liquor

Page 141 See this page in the book

from the braising-pan into this, which should be one pint if not, add or water; it Take from the fire, add the sauce and catsup, salt and pepper to taste, pour around the fricandeau, and serve. peas are an appropriate accompaniment to this VEAL POT PIE i knuckle of veal i large spoonful of lard yz pint of milk 3 pints of water Put the water in a stewpan, add the knuckle, onion and salt, and let all simmer until is tender about an hour and a quarter. There must be at least two-thirds of a quart of liquor when the meat if it has evaporated, add hot water to make sufficient quantity.

into a bowl, add the salt, then rub in the; add the baking-powder, mix, and moisten with the milk. a board, cut a round cutter, and place over the top of the meat; the stewpan and VEAL PIE i knuckle of veal ^ pound of ham 4 potatoes, medium size i large the knuckle, put it in a kettle, partly cover water, add one onion, and simmer gently one hour. the potatoes and into dice; parboil fifteen minutes and the is done, cut all the meat the bone, return the bone to the let it simmer two or three hours longer for stock. Cut the ham a two-quart tin basin with plain paste,

Page 142 See this page in the book

and cut the trimmings from the edge into squares. Now put a layer of potatoes in the bottom, then a layer of veal, then a sprinkling of ham, the squares of paste, parsley, salt and pepper, and a few bits of butter, and follow these alternations all is out the top crust, make a hole in the centre, wet the edges of the pie with cold water, put on the top crust, press the edges Bake in a quick oven for thirty minutes, or until the crust While this is baking, prepare the sauce. tablespoonful of butter in a frying-pan, and melted, add two even but do not brown; add a half-pint of the liquor in which the knuckle was boiled, and a half-pint of milk, stir constantly until it the salt and pepper, take from the fire, add the beaten yolk of one egg and a tablespoonful parsley, and pour it into the pie, when done, through a funnel placed in the opening of the upper crust. STEWED KNUCKLE OF VEAL the knuckle with a damp Cut pieces where it has been cracked.

Put it into a kettle with two quarts of boiling water, add one onion cut into slices, one carrot cut into fancy shapes, half a pound of ham cut into dice, and one bay leaf. Cover and stew slowly for two hours, then add a half-cup of washed rice, stew thirty minutes longer, and serve. VEAL LOAF 3^ pounds of veal ^ pound of ham i cup of bread crumbs ^ teaspoon ful of pepper i teaspoonful of onion ^ teaspoonful of sage YZ teaspoonful of cloves YZ teaspoonful of allspice Chop the uncooked veal and ham very fine; add to them

Page 143 See this page in the book

all the other ingredients, the eggs well beaten; mix thoroughly, and a square pan to mould. it a baking-pan, brush it over with beaten egg, and in a slow oven for two hours, basting three or four times while baking with a tablespoon ml of butter melted in a half-cup of boiling water. Serve cold, cut in thin slices. JELLIED VEAL 1 knuckle of veal ^ teaspoon ful of ground allspice i gill of good vinegar Wipe the knuckle and cut it into pieces; put it in a kettle with two quarts of cold water; bring it slowly to simmering point; skin, and simmer gently for two add the onion, mace, bay cloves, pepper-corns, and allspice, and one out the knuckle, carefully remove the bones, and put the into a square mould. Boil the liquor until reduced to one; strain, add the vinegar, to the meat, and stand it away over night to it carefully out it with parsley and lemon, and it RAGOUT OF VEAL No.

For this, the remains of a cold fricandeau or roast may be used, cut pieces about one pint of these squares allow y2 pint of stock i tablespoonful of Wori tablespoonful of onion juice cestershire sauce

Page 144 See this page in the book

Put the butter in a frying-pan, and stir until a nice brown; then add the flour, and brown again; then add the stock; it boils, then add the mushrooms, mace, onion juice, mushroom to Mix, and add the veal.

Place over a very moderate to simmer for fifteen minutes; take from the fire, add the wine (if you use it), garnish with boulettes of potatoes, and RAGOUT OF VEAL No. 2 Cut any pieces of cold roast veal To every pint of these squares allow i pint of stock YZ pint of mushrooms or i ounce of truffles gill of Madeira, wine Brown the butter, add the flour; mix; add the stock and half the wine, then the meat, and simmer for half an hour; add the mushrooms or truffles chopped pieces, the yolks of the hard-boiled eggs, mashed;; cook ten minutes longer. the remainder of the wine, and serve, garnished with sweetbread croquettes made into very small cylinders. This dish is fully worth its trouble. GALANTINE OF VEAL i breast of veal 1 knuckle of veal 2 cups of cold boiled ham, 2 dashes of cayenne chopped fine of dried bread crumbs

Page 145 See this page in the book

i teaspoonful of i small carrot to boil, add to it the bread crumbs;; the yolks, mustard, cayenne and ham.

Mix all the breast, sprinkle Now the mixture over the breast, roll it up and tie with then wrap it in a of cheese-cloth and sew Put in of a soup the bones the breast, the knuckle of veal, three quarts of cold the onion, bay celery, carrot, and blade of mace.

it over a moderate fire, and bring it slowly to a it boils, skim put in the breast of veal; simmer for hours, then take out the veal, cloth, put a dish, and stand away to the a of water, and let it soak one hour. Simmer the knuckle one hour longer after removing the veal, then add to it the strained through a sieve, and clarify the same as Bouillon.

Season with salt and pepper, and put away to but not put a in of a mould to hold the veal, stand the ice, hard, place the veal on top of it, and pour the remainder of the liquor in just enough to cover the in a cold place ready to serve, wipe the outside of the mould with a warm towel, place a meat dish over the top of the mould, turn it upside down, and remove the mould carefully, leaving the galantine in of serve with sauce Tartare.

Page 146 See this page in the book

ITALIAN CHEESE i pound of veal 2 tablespoonfuls of chopped iyz pounds of calf 's liver j pound of ham y i heaping teaspoon ful of salt ^ teaspoon ful of powdered sage Wash the liver, then cover with boiling water, let it the water and dry on a the the veal and (all uncooked) very fine; the sage, parsley, salt, black pepper, cayenne and the onion, grated. a plain mould well with butter; press the meat tightly into the mould, cover, and or steam you remove the lid, you find has shrunk, leaving a half-inch of space partly filled with liquid. Carefully drain this liquid off, put it in a saucepan over the fire, add to it the gelatine (which should have been covered and soaked a half-hour) and water to fill the space and cover the cheese. Stir until the is; add to taste, pour back into the mould around the cheese and stand away in a cold place.

When cold, turn out of the mould with slices of lemon and parsley, and it If properly made, encased in a CALF'S HEAD CHEESE. i calf's head i teaspoonful of sweet marjoram i teaspoonful of summer i tablespoonful savory i^ teaspoonful of pepper the calf's head as directed in Dressed Calf's Head, simmer it, in hot water enough to cover, for one and a half

Page 147 See this page in the book

hours, or until the bones.

it out carefully, remove the bones, chop the meat and add the other Have ready a small bag made cheese-cloth, pack it, tie the bag tightly and hang away to cool. cold, turn the bag, wrong side out, off the meat, and it cold, cut in thin slices. DRESSED CALF'S HEAD No.

i calf's head with the skin on 6 nice tomatoes, baked Have the butcher saw the top of the head, and take out the brains.

Now wash the head well in cold water; clean cold water, and soak one hour; then scald the nasal and throat passages with boiling water; wash again in cold see that the throat is free from any foreign matter. Put it on to boil with the onion, bay leaf, celery, cloves, water, simmer gently till tender skimming at the the fibre from the brains, then put them saucepan, cover add one teaof salt, and simmer for out, cut into small pieces with a silver knife, and the head is the water, remove the tongue, skin and cut into slices.

Cut the meat from the head Put it with tongue and brains in the centre of a heated meatplate, and keep warm while preparing the sauce. tablespoonful of butter in a frying-pan to brown, add to it two even tablespoonfuls of flour; mix until smooth; add one pint liquor in which the head was it boils, then add a

Page 148 See this page in the book

mushroom catsup, a tablespoon ful of Worcestershire sauce, a half-teaspoonful of salt, two dashes of cayenne, and mushrooms chopped Simmer the whole one minute. Place the baked tomatoes around the calf's head, pour the sauce over the whole, and serve. The tomatoes may also be cut If you use wine, add one tablespoonful of sherry to the sauce at serving time. DRESSED CALF'S HEAD No.

Saw the head lengthwise through the skull.

the brains, throw them into cold water for one Take out the eyes and teeth. Wash and cleanse the as directed in preceding Put it in a kettle, nearly; over a moderate fire, skim and simmer for one hour, then add one onion, one bay leaf, a sprig of parsley, four cloves and a blade of mace; simmer for a half-hour longer. While this is cooking, clean the brains, remove all the membrane, and parboil them for fifteen minutes, then put them away to When 'cold, cut into thick slices, dip first in egg and in bread crumbs, and stand one When the calf's head is done, take it out carefully, skin the tongue, brush the head over with beaten egg, then sprinkle with crumbs and chopped parsley. Brown in a quick oven. Plunge the brains into boiling fat long enough to Serve one-half of the head at a time, garnished with parsley, slices of lemon and the brains around the dish. Sheep's head may be served in the same way, and is very nice.

CALF'S BRAINS i tiny onion i clove

Page 149 See this page in the book

Use the brains left from the mock turtle. As soon as the head conies home, throw the brains into a bowl of ice-cold water, and let them stand one hour. Then remove the fine skin and blood-vessels that are all around them. them in a small saucepan, cover with water, add the onion, bay clove, and simmer gently fire, drain, and put on ice to When cold, cut in four nice pieces, dip first in egg and then in bread crumbs, and fry in boiling fat. Garnish with parsley and serve, with French peas around them. BRAISED LIVER calf's liver bay leaf turnip sprigs of parsley ^ pound of larding-pork pint of stock or water of mushtablespoonful of Worcesroom catsup tershire sauce Wash the liver, and lard it the same as fillet of beef. Wash and cut the vegetables into slices, and put them in the bottom of a braising-pan if you have one, if not, in a deep; lay the liver on the bed of vegetables, add the stock or water, put a lid over the pan, and bake in a moderate oven for two the Put it over the fire until a nice brown, add the flour; mix and strain the liquor from the other pan into this, which should be about a half-pint. it boils, then add the Worcestershire sauce, and mushroom Pour over and around the liver, and Beef's liver may be braised, but is never so nice as calf's

Page 150 See this page in the book

STEWED LIVER i pound of calf's liver YL a small onion Cut the liver into slices, and again pieces about two of dripping in a frying-pan, add to it the flour, and stir until brown. Now add the water, it boils, pour it into a stewing-pan the liver and onion, cover and simmer gently one hour; add the salt and pepper, and serve. LIVER AND BACON i pound of calf's liver A dash of black pepper Cut the liver into thin slices and scald it; wipe dry.

Cut the bacon as many thin as you have of Put the bacon in a frying-pan and fry until brown, it out, put on a heated dish and keep it warm.

Dust the liver with flour, salt and pepper, and fry it in the bacon-fat.

When a nice brown, arrange it on the heated dish with a slice of bacon on each slice of liver. flour to the fat remaining in the pan; mix, add a half-pint of boiling water, season with salt and pepper, pour it around the liver, and serve. LIVER AND ONIONS Fry the liver and bacon as in preceding recipe. Have ready onions, prepared the same as in beefsteak and onions, add them to the fat remaining in the pan, cook two and heap on top the liver and bacon. BROILED Cut the liver into it.

Then wipe it dry, season with salt and pepper, and broil over a clear fire, first

Page 151 See this page in the book

on one side and then on it will take about five and serve on a heated dish. LIVER WITH BROWN SAUCE i pound of calf's liver 2 slices of bacon y2 pint boiling stock or water i tablespoonful of i tablespoonful of mushWorcestershire sauce room catsup Cut the liver in slices, cover it with boiling water, and let it stand five minutes to draw out the blood.

Now take it out and wipe it dry.

Dredge with flour, salt and Try out the bacon in a the this hot bacon-fat, fry brown on one side, turn, and brown the other.

it on a hot dish with the bacon, cut in small pieces. Now add the flour to the fat in the pan, and a rich brown; add the boiling stock or water; stir again until it boils, now add the Worcestershire sauce, mushroom catsup, and to Pour it over the liver, and serve. LIVER ROLLS i pound of calf's liver i tablespoonful of Worcesteri tablespoonful of mushshire sauce room catsup YZ teaspoon fid of salt the cut water and let stand five minutes; it out of the water and wipe dry.

Cut the bacon slices, and again into pieces about two inches long and one inch wide. Put one piece of the bacon on a slice of the liver, then roll it up and tie tightly with twine, and so continue, making one roll of each piece of liver. Dredge these thickly with flour.

Page 152 See this page in the book

Put the remainder of the bacon in a frying-pan, and try out all the fat.

Brown the rolls in fat, and then put them in a stewing-pan.

Add the flour to the fat remaining in the frying-pan, mix, and add one pint of water or; it boils, and rolls; add the Worcestershire sauce, the mushroom catsup, a half-teaspoonful of bay leaf and Cover, and let simmer gently one hour. When done, dish the rolls, remove the strings.

over and around them.

SWEETBREADS Calf's sweetbreads only should be used for food, and, as spoil very quickly, they should be thrown in water the moment they come from the market; after soaking one hour, trim them free from fat, lard or not, as you wish, put them; add a stand them a very moderate then throw them into cold water for five carefully any or rough parts, and then put them in the coldest place you have until you are ready to cook them. In this way they will keep thirty or forty hours.

Always parboil the sweetbreads in a porcelain.or granite saucepan, and use a silver in cutting, as they contain a peculiar phosphoric acid that acts upon iron or tin, entirely destroying their flavor. BAKED SWEETBREADS AND PEAS No.

2 pairs of sweetbreads Lard ing -pork i can of French peas Trim the fat from the sweetbreads and parboil fifteen minNow lard them with five lardoons each, put them in a small baking-pan, dredge them with

Page 153 See this page in the book

flour, cover the bottom of the pan with stock or water, and in for three-quarters of an Baste every ten minutes. When they are nearly done, put in a frying-pan, add to it the flour (do not brown), and mix; add stir until it boils, then add the French peas drained free from all liquor. they boil.

the sweetbreads in the centre of the dish with the peas around them. BAKED SWEETBREADS AND PEAS No. 2 Trim, lard and bake the sweetbreads as in the preceding the liquor from a can of French peas, turn them into a small saucepan, add a piece of butter the size of a walnut, a half-teaspoonful of salt, a little pepper; heap in the centre of a heated dish, put the sweetbreads around, and serve very hot. SWEETBREADS FRIED trim, and the sweetbreads Then cut them in nice pieces, dip them first into egg, then in bread crumbs, and fry in boiling fat. Serve with cream sauce. SWEETBREADS a la CREME i pair of sweetbreads YZ pint of cream Parboil the sweetbreads as directed; pick them to rejecting all the fine membranes, then chop rather Chop the mushrooms very fine. Put the butter on to melt, be careful not to brown; when melted, add the flour, mix until smooth; add the add the mushrooms and sweetbreads, and the steam of the teakettle for about minutes, add a halfteaspoonful of salt and a dash of white pepper. in silver shells or little paper cases.

Page 154 See this page in the book

SWEETBREADS a la BECHAMEL i pair of sweetbreads gill of white stock gill of cream 2 dashes of white pepper the sweetbreads as directed.

the fibrous skin and fat and pick into small Put in to melt, do not brown the stock and cream; it boils, then add the mushrooms and sweetbreads; stir the whole over the steam of the teakettle and to them, take from the the yolks, well beaten, salt and pepper, and, it, one tablespoonful of sherry, a,nd serve in a small heated dish or individual paper cases. A calf's brain may be parboiled, mashed, and added to Many think this a great improvement. SWEETBREADS BROILED Wash and parboil the sweetbreads, cut them in half, lengthwise, and stand them away to cool; when ready to broil, and baste with Broil over a clear for Serve hot with a little melted butter poured over them. SWEETBREAD CUTLETS i pair of sweetbreads gill of cream 5 drops of onion juice % teaspoonful of nutmeg ^ teaspoonful of white pepper Trim and the sweetbreads, chop them fine with a silver knife.

Page 155 See this page in the book

flour together and stir into the milk when boiling; stir and cook until very thick. the the yolks of the eggs, sweetbreads, and seasoning, salt to taste, and, if you like, two tablespoon fuls of chopped mushrooms; mix well, and out to at least four hours in a cold to form nicely. cutlets, dip in egg and in crumbs, and fry in fat.

Put a quilling of white paper in the small end of each cutlet, and serve with sauce Bechamel or cream sauce. SWEETBREAD CROQUETTES exactly as the preceding leaving out the forming instead of cutlets. Serve with peas. SWEETBREADS au JUS 2 pairs of sweetbreads slice of onion 10 lardoons (strips of i clove larding-pork) i small head of cauliflower Trim and the sweetbreads, then parboil them. Put the butter in a frying-pan, add the onion, bay leaf, clove, parsley, and sweetbreads, the larded side up; cover the pan and it in oven, basting with the butter, and for In the mean the cauliflower as in for cauliflower, it apart in the little branches, and put it around a the sweetbreads from the oven, add four tablespoonfuls of stock, boil up once. Dish the sweetbreads in the centre of the cauliflower, turn the gravy over them through a strainer, and serve.

Page 156 See this page in the book

is divided leg, loin, chine, shoulder, spare-rib, middlings, head and feet.

The best parts for roasting are the loin and leg. Pork in every form is unwholesome and indigestible, and should never be eaten by persons with weak digestion or by children, and should not be used by any one except in weather.

always be To select:

The lean must be fine-grained, and of a pale red the fat white, and the skin smooth and If the flesh is soft, the fat a yellowish-white, and full of small kernels, reject it, as is an indication of disease.

SUCKING PIG (TO ROAST) TO PREPARE The pig should be four weeks old, and should be roasted the day after it is killed.

In cities, pigs are usually sent from the butcher's prepared for the oven; but if be your lot to receive one in its crude state, we will give these few directions to follow. Wash the pig well in cold let it remain in the water ten minutes. ready a large pan of boiling water, plunge it in, hold it by the nose and shake it vigorously you can pull the hairs out it out, rub it with a very coarse crash towel, rubbing from the tail to the head; a opening in the belly, out the entrails, and wash it thoroughly it dry.

Make a filling as follows:

i cup of stale bread crumbs i heaping tablespoonful of chopped suet

Page 157 See this page in the book

i teaspoon ful of powdered sage i^ teaspoonful of black pepper i tablespoonful of onion juice Mix all the ingredients well together. the hoofs at the first joint, leaving the skin long enough to pull over the bone.

If you are not ready to bake at once give it a cold pack, /.

e., it in a wet and put it one side until wanted. When ready, put the stuffing in, sew the opening together, truss the fore legs forward, and the hind feet forward, under and close to the body.

Now wipe the pig carefully with a soft, dry cloth, and place a stone or cob in the mouth to it Rub it with melted; dredge very lightly with flour, salt and pepper. Roast before a moderate fire, as it must be thoroughly done, or, if baked, the oven must be moderately hot. Baste it with a little salted hot at first, and melted butter until is in the pan.

Roast from two hours to two and a half. When the pig is about half done, brush it all over lightly with melted butter or pure olive oil. done, place it on a dish with parsley all around the stone or cob from the mouth, and put in its place a small red apple. Serve as hot as possible with apple sauce. THE GRAVY the pig was roasted, add to it two tablespoon fuls of flour, and brown again; of let it boil up once, add pepper to taste, take from the fire, add four tablespoonfuls of sherry, and serve in a boat. TO CARVE Cut off its head, separate the back in remove the hams and shoulders, and separate the ribs. Sucking pig may also be stuffed with potato stuffing.

Page 158 See this page in the book

ROAST LEG OF PORK A leg to be roasted should not weigh over about six or seven pounds.

Score the skin with a sharp knife, in parallel lines about a half-inch apart.

it in a bakingpan, add a of salt and a half-cup of boiling it in a very hot oven, basting every five minutes for twenty minutes; now take the drafts off your fire, and allow the leg to roast moderately, basting every ten minutes with its own gravy. Roast twenty-five minutes Pork should never be served under-done. When done, dish and garnish with Serve apple sauce and horseradish with it.

FOR THE GRAVY Allow two tablespoon fuls of fat to remain in the pan (pour the remainder in your dripping-pot), add two tablespoonfuls of flour and brown it; add salt and pepper to taste, a half-teaspoon ful of powdered sage, and a tablespoonful of tomato catsup; strain, and serve in a boat. ROAST LOIN OF PORK The loin and shoulder may be roasted the same as a leg, roasting the loin twenty and the shoulder twenty-five minutes to every pound. ROAST SPARE-RIB Put the spare-rib in a baking-pan it; add a of to a of boiling water, and pour in the bottom of the pan. in a for; baste with butter and cover with a piece of buttered letter paper.

Roast twenty minutes to every pound, basting every ten minutes. minutes before it is done, brush it well with melted butter,

Page 159 See this page in the book

and dust it with a half-teaspoonful of powdered sage and a little black When done, serve and make a gravy the same as for roast leg of pork. Spare-rib may be stuffed with a stuffing made of bread or mashed potatoes, the ribs cracked crosswise the entire length in two places, the stuffing placed in the centre, the two ends folded over, and tied.

as above.

with tomato sauce.

PORK CHOPS Put a tablespoonful of dripping to Dust the chops with fry in the hot dripping until a nice brown, and thoroughly done. It will twenty-five nearly all the fat from the frying-pan into your dripping-pot, and to that remaining which should be about a tablespoonful flour, and brown.

Then add a half-pint of boiling water, let it boil up once, add salt and pepper to taste, and pour over the chops. Steaks and cutlets may be fried in the same manner. SOUSED PIG'S FEET Clean the feet and scrape them well. Soak them in water two or three hours, then wash and scrub well. the feet and crack in two or places.

Put them into a stewpan and just cover them with.cold water; place over a moderate fire and simmer until tender.. Boil together for one minute a half-pint of good cider vinegar, three blades of one dozen cloves, and two bay Season the feet with salt and pepper, pour into an earthen basin, and add the spiced vinegar while hot; then stand in a cold place.

It will be ready for use the next day.

Page 160 See this page in the book

PORK TENDERLOINS These are the tenderloins of the pork, torn out, and correspond with the fillet of beef. Two tenderloins will weigh about a pound and a quarter. Being solid meat, without a particle of waste, they are more economical, even at a higher price, than chops or steaks. They are best fried the same as pork chops.

frying, split them lengthwise, making four pieces of the two tenderloins. PORK AND BEANS To every quart small white soup beans allow one pound of pickled pork.

Soak the beans over night in cold In the morning wash them in Put them on to at the first boil, drain this water off and cover them with Score the rind of the pork and put it in with the beans; simmer gently until you can blow off the skin of the beans. To do this, take three or four beans in your hand, blow hard on them, and if the skin cracks they are done. done, every bean should be perfectly whole. Take out the pork and drain.

Put the beans into a bean-pot (an earthen pot or pipkin with a cover), almost bury the pork in the centre of the beans.

Add one teaspoonful of salt to one pint of the water in which the beans were boiled, pour this into the pot, sprinkle with pepper.

Pour over the top of the beans one large spoonful of molasses, put on the lid, then bake in a very moderate oven for six or eight If wanted for Sunday morning breakfast, put them in the oven on Saturday night, and let them bake all night. Serve with Boston They may be baked in an ordinary iron baking-pan, but in case they should be covered with pan or watched, and baked only two Bring them to the table in the pan in which they were baked.

Page 161 See this page in the book

TO BOIL A HAM Wash the ham well in cold water. To do this thoroughly, you should use a small scrubbing-brush. Put it into a large boiler nearly filled with cold water, add a blade of mace, six cloves, and a bay leaf. it over a slow fire, that it may heat gradually. It should not come to boil for at least two hours.

Then skim carefully, and simmer gently fifteen minutes to every pound, from the time it begins to simmer.

When done, allow it to in the liquor it was Then remove the carefully without cutting the fat.

it over with beaten egg, and sprinkle with dried bread crumbs; place in a quick oven for about fifteen it cold, garnished with parsley. Ornament the shank bone with a paper frill.

OR/ TO SERVE HOT Remove the skin as soon as it is done, and, while yet hot, it over with egg, sprinkle with dried bread crumbs, and put in the oven to brown and crisp.; the shank bone with a frill of paper, the edge of the dish with parsley and vegetable flowers, and serve with it asparagus, peas, or cauliflower. HAM BOILED IN CIDER Wash the ham as directed, cover cold water, and for twenty-four hours, then wipe dry.

Put it in a kettle, more than cover cider, and simmer gently fifteen minutes to every pound. allow it to cool in the liquor in which it was boiled.

cold, remove the skin carefully, and with a dry cloth sop the fat it perfectly dry.

Cut carrots and beets, that have been boiled tender, into fancy shapes, with vegecutters or a French knife, place them tastefully over Garnish with squares of aspic jelly, parsley, and olives.

is delicious.

Page 162 See this page in the book

TO BAKE A HAM Wash a medium-sized ham as directed; it for twentyfour hours in cold water, changing the water or four Now trim away the rusty parts from underneath, and it dry.

Make a thick paste with flour and water only; cover the flesh side of the ham with this paste, place baking-pan, the side down, and bake in twenty-five minutes for every basting with sherry wine every ten minutes, until you have used a halfpint; then baste with the dripping in the pan. crust carefully, and peel the shank bone with a frill of paper. With a dredging-box sprinkle the fat of the ham over with raspings of rolls or and serve with champagne pickled beets cut into fancy shapes, olives, and parsley. is just as good as it sounds; a little troublesome, but one is well paid.

BROILED HAM Have your ham cut into slices about a half-inch thick, trim off the rind and rusty edge.

Place on a broiler, and broil over or before a clear fire for eight minutes, turning two or three times.

When done, spread very lightly with butter, dust with pepper, and serve at once on a heated dish. FRIED HAM Cut and trim the ham as for broiling.

Heat a frying-pan, then put in the ham (use no fat), and fry over a quick ten minutes, or until the fat of the ham is a nice brown.

Add one tablespoonful of flour to the fat remaining in the pan, and mix until smooth; add a half-pint of milk,; add a dash of pepper; pour it over the ham, and serve.

Saratoga potatoes are a nice accompaniment to this.

Page 163 See this page in the book

BARBECUED HAM is best done in a chafing-dish. Take one slice of cold boiled or baked ham, put chafing-dish, season with pepper and a half-teaspoonful of French;; heat quickly on one side, then turn and heat the Dust very lightly with powdered sugar, add of boil up once, and serve on a heated dish.

If you have no chafing-dish, this can be carefully done HAM AND EGGS Fry the ham as directed in the recipe for Fried Ham done, place on a heated dish; allow six eggs to every slice of ham, have them ready, and drop one by one, into the the hot fat.

Stand over a moderate part of the yolks are set.

Cut the ham into six nice pieces, trim the rough edges from the eggs, lift them carefully with an eggslice, and lay one upon each piece of ham. Dust lightly with salt and pepper, and serve very hot. HAM CROQUETTES 1 cup of finely-chopped cooked ham ' 2 cups of mashed potatoes Mix with the hot mashed potatoes, the butter, yolks of two the cayenne; beat until; out to Put the ham in a small frying-pan with the remaining yolk, and stir over the fire for about one minute; it out to cool, take a large the potato and form it into a hollow in the palm of your hand; put into this hollow a large teaspoonful of the ham,

Page 164 See this page in the book

fold the potato over it, and form it into a ball, making a ball with a ham Dip these in beaten egg and then in bread crumbs, and fry in boiling fat. HAM BALLS y?, cup of cold cooked ham 2 tablespoonfuls of dried bread crumbs % teaspoonful of nutmeg Chop the ham very fine. Put the milk on to boil, add to it the crumbs,; add the yolks of the salt, cayenne, nutmeg, and ham; thoroughly hot; add the Mix, and turn out to cold, form into balls about the size of a walnut, dip in egg and then in bread crumbs, and fry in boiling fat. These are used as a garnish to made dishes. mixture, when turned out to is a ham forcemeat.

HAM SANDWICHES Cut the bread very thin, butter it lightly, put on it a good layer of finely-chopped cold boiled ham; lay another piece of buttered bread on top, and press together gently.

If the crust is at all hard, cut it off before putting in the ham. HAM AND EGGS SANDWICHES Mix the yolks of six hard-boiled eggs with one tablespoonful of French mustard to a smooth paste, then add one cup of finely-chopped cold boiled ham. Spread a good layer of this on a slice of buttered bread, cover with another slice, and press firmly together.

Page 165 See this page in the book

Or, spread a layer on one slice cut very thin, roll it up, and serve in a pile on a plate. Tongue sandwiches may be made by either of the preceding recipes, using cold boiled tongue instead of ham. BOILED BACON Bacon may be boiled the same as ham. FRIED BACON Cut it into very thin slices, put it in a frying-pan, and heat gradually for about two fry Serve around a dish of fried potatoes. TO BOIL PICKLED PORK This is generally used boiled with sauer-kraut or cabbage, to give it flavor, a piece weighing two pounds being sufficient for one quart of sauer-kraut, or one head of cabbage. Boil two hours and a half. TO CURE HAMS AND SHOULDERS This should be done as soon as possible after the meat is cold. 100 pounds of meat 2 ounces of powdered saltpetre 4 pounds of fine salt 4 ounces of brown sugar the hams or shoulders on a board or table in the cellar, skin side down.

salt, sugar and saltpetre well together; rub the hams well all over with this mixture, and put a little in the hock end around the bone. Rub until they will take no more. If there should be any left, rub them again in about one week. Allow them to remain on the board for sixteen Then hang them up to smoke, with the hock end upwards, in a cool, dark, smokehouse.

Keep up a good smoke from hickory chips, smothered with sawdust, during the day, for two or three days, when they will be fit for use.

One or two small hams may be smoked under a barrel.

Page 166 See this page in the book

If you should want to keep the hams over until warm weather, our experience the following method was very satisfactory.

Examine the hams carefully, to see the insects have not already deposited their eggs on the meat. a little cayenne pepper around the bone, then wrap them closely in brown paper, then with coarse muslin to fit the ham exactly; stitch Now give them a coat of whitewash, and hang them away in a cool, dark, dry place. Beef's tongues may be cured in the same manner. This recipe has been in constant use in our own family for years, and we pronounce it perfect.

TO PICKLE PORK To fifty pounds of pork allow two pounds and a half of brown sugar, two ounces of saltpetre, and sufficient salt to a brine with about nine gallons of water; this depends upon the size of the vessel you pack it in. sugar and saltpetre with the water, and then gradually add the which should be Liverpool until the brine will float an egg.

Pack the pork down in a half-barrel or tub, and pour the brine over it; skim off carefully all scum that rises.

Be sure that the pickle entirely covers the meat; if it does not, make more brine from salt and water, and add to it.

a board on top of the pork, on which put a heavy stone to keep Examine carefully from day to day for at least one week, skimming off whatever may float on the top.

In two weeks it will be ready for use, and will keep one year.

It may be necessary to make an entirely new pickle in about two months, throwing away the old one.

Pork should be pickled twenty-four hours after killing.

Page 167 See this page in the book

SAUSAGE 15 pounds of lean meat 4 tablespoon fuls of powdered sage 5 pounds of fat meat 5 ounces of salt 2 ounces of pepper 2 ounces of allspice Chop the meat very fine; is best done with an "Enterprise Meat Chopper;" it takes but a moment, and the is not bruised or mashed as in a grinding machine. Now mix all the ingredients well the "casings,"

stuff with the meat, tie them into lengths, and put them away in a cool, dry wish to keep them for a time, twist them around in the bottom of a stone jar or a pan, cover with hot melted lard, and stand These will keep one or two months. TO CLEAN THE CASINGS OR INTESTINES OF THE HOG Empty them, turn them out and wash them Soak them in salt water for two days.

Now wash them again, cut into convenient lengths, and scrape them on a board with a blunt first on one side, then on the other; when you have them well and carefully scraped, Wash again and tie up one end of each length, put a quill in the other end and blow them up; if they are whole and clear clean, but if any thick spots are seen they must be scraped Now throw them clean, cold, water until wanted. is a small machine called a "sausage stuffcr,"

is most convenient if you have large quantities of sausage to stuff.

If you do not use the skin, simply pack the into small stone or earthen pots, cover with melted lard; when cold, protect the tops with heavy brown paper tied down tightly, and stand away in a cool place.

Page 168 See this page in the book

TO COOK IN THE SKINS Take the desired quantity, prick the skins here and there with a sharp fork (this prevents their bursting); in a frying-pan over a moderate fat until a nice brown. done, dish, add one tablefat in the pan, mix, add one cup of milk, it boils, pour over the sausage, and serve with buckwheat cakes. OUT OF THE SKINS Make into small cakes, dip into beaten egg and then into bread crumbs, and fry in hot fat. Or, make into small cakes, fry slowly in their own fat.

Serve with cream gravy and buckwheat cakes as above.

OXFORD SAUSAGE (Warne) i pound of lean veal i pound of young pork i pound of beef's suet y2 pound of bread crumbs Grated peel of half a lemon 6 sage leaves, powdered i sprig of thyme i sprig of savory i sprig of marjoram Free the pork from skin and gristle, and chop and all separately and as fine as; then mix together, add the grated bread crumbs, lemon peel, nutmeg, a of pepper, and two of the sage, thyme, savory and marjoram, all chopped as fine as you can; mix all thoroughly it down into a prepared skin.

When you use them, fry them a fine brown in fresh butter.

Serve as hot as possible. BOLOGNA SAUSAGE 6 pounds of lean beef 3 pounds of lean pork i pound of salt pork i pound of beef's suet 3 ounces of salt i ounce of white pepper i teaspoonful of cayenne i teaspoonful of ground mace i large onion, finely chopped

Page 169 See this page in the book

Chop the meat and suet separately very fine, then mix; add all the seasoning, and mix casings (in cities you can buy these already cleaned butcher), tie them into lengths, or you may use strong linen bags.

Make a brine, from Liverpool salt and water, that will bear an egg; put the sausage into it, and let stand two weeks, turning, skimming, and watching carefully every day.

At the end of the first week throw away the old, and make a new brine, then smoke for one week. If you have no smoke-house, this can be done under a barrel by simply building a smothered chip fire, hanging the sausages close to the head of the barrel, and standing the open end over the fire.

When smoked, rub them over with olive oil, and hang them away in a cool, dry, dark If you wish to keep them for any time, sprinkle the outside with pepper. These may be either fried or boiled, served cold and cut in thin slices.

SUMMER SAUSAGE 4 pounds of lean beef 2 pounds of lean veal 4 pounds of lean pork i pound of fat salt pork i pound of beef's suet y? ounce of powdered sage i grated nutmeg i chopped onion YZ teaspoonful of cayenne i teaspoonful of white pepper YZ teaspoonful of cloves, ^ teaspoonful of allspice, ground ground i teaspoonful of sweet i teaspoonful of thyme 4 tablespoon fuls of salt Chop the meat and suet separately, and then mix together; add all ingredients, and mix well. Pack into small strong muslin bags, making a sausage about the size large bolognas, and tie in a kettle of boiling water and simmer gently for one and a half hours.

Take them out and place them in the sun, on a clean towel, to dry.

Then hang them in a cool

Page 170 See this page in the book

until next day.

Dip them in melted lard, covering them all over, dust lightly with black pepper, and hang in a cold, dark, dry place until wanted. These will keep all summer. When wanted for use, draw the bag off wrong side out, and cut the sausage in thin slices. BREAKFAST SAUSAGE To those who are fond of a good breakfast sausage, and do not care to use that prepared by the butchers, I give the following recipe which is simple and as easily made as the ordinary Hamburg steaks: 2 pounds of lean pork i teaspoonful of powdered sage leaves i saltspoon of black peppei Chop the meat very fine (an " Enterprise No. 10 chopper "

does this quickly and neatly), add to it the and sage; mix thoroughly, and form into small cakes. Put an of in a frying-pan, and when hot cover the bottom of the pan with the sausage fry until nicely browned on one side, then turn and brown the other.

Serve plain or with cream sauce. ONION JUICE FOR MEAT DISHES the outside skin from a large onion, and then off the bottom.

firmly against a grater and quickly draw it up and down allowing the juice to drop from one corner of the grater.

Page 171 See this page in the book

WHAT TO SAVE AND HOW TO USE IT " Waste no/, want not " Save all broken pieces and crusts of bread not fit for toast; in a pan and dry (not brown) in a cool oven; better leave the door open or you may forget them. thoroughly dry, roll them on an old bread board, sift them through a rather coarse sieve; the crumbs easily pass through put in a box or jar, the ones remaining in the sieve turn out and roll over again and sift as before. These will be found very useful and much better* than cracker crumbs for dipping croquettes, oysters, etc. of stale bread may also be saved for bread cakes, queen pudding, or bread muffins. Muffins left from breakfast may be into halves and toasted for luncheon. Broken pieces of buns and stale cake make delightful cabinet pudding, and are just the things for "general satisfaction."

Here also you may use the small saucer of preserves left from tea. is nothing better for panada than stale rusks toasted.

(157)

Page 172 See this page in the book

All cold mashed should be saved for croquettes or potato puff. One cupful will make six croquettes. Cold boiled potatoes make excellent French fried or Lyonnaise potatoes. All small pieces of plain or puff paste, trimmed from your pies or patties, may be used for cheese fingers or with the of steak breakfast made rissoles, and you will have an inexpensive but nice entree for luncheon.

The unbaked portion of puff paste taken from the centre of patties, dried and rolled, furnish a richer and better covering for scallops, devils, etc., than the dried bread crumbs.

If you are going to have celery for dinner, the green part of the stalks is not pretty in the glass nor crisp to eat, but is just the thing for stews, or flavoring for soups. The roots, when boiled, make an excellent salad. The turnip left from yesterday will be just eno\%h for to-day's and save the of preparing and cooking another.

Save every bone whether mutton,- veal, ham, poultry or game as as all juices left, for the stockpot.

this goes the long end of the rib roast, which would only become tasteless and dry if put in the oven; also the fat ends of your French mutton chops. This pot is a store-house of wealth, not only for ordinary soup, or puree, but to use instead of water for sauces and gravies. The fat which you skim from the surface of this stock, of suet from chops and steaks; in fact, all kinds of fat, should be saved, tried out, clarified, and then strained into your dripping-pot. If you do this religiously, even in a large family, you will have to buy very little or no for general frying.

Doughnuts and fritters are much better fried in dripping than in lard, as they do not absorb so much of it.

Page 173 See this page in the book

WHAT TO SAVE The coarse, tough and unprepossessing sirloin steaks, and the tough ends of the rumps, cannot possibly be eaten when broiled, make most excellent, Hamburg steaks.

If you are fond of these, and have much chopping to do, an "Enterprise"

chopper pays for itself, as it saves time and chops uncooked meats. Pressed Meat No. i (see Index) is made from the soup; remember, it is rather tasteless unless nicely seasoned.

Cecils are appetizing for breakfast or luncheon, and, unless wantonly suggested by you, it will never enter into the masculine intellect to suspect them of being the remnants of yesterday's roast. Cold mutton is better made over into pilaff, hash on toast with tomato sauce, and scallop, than when first served.

Beef a la mode makes the very best of ragouts, and the pieces of game left from dinner are just the thing for a salmi, and there also is a chance to use some of the olives that were opened yesterday and will mould in a day or two if not used.

Cold roast and boiled chicken or turkey may be made croquettes, a la Bechamel, or a 1'Italienne; and, if nicely served, would never suggest warmed-over meats. A cup of cold, boiled rice added to griddle-cakes, muffins or waffles, makes them lighter and more digested.

The water in which tong'ue, mutton or chicken is boiled, may be used for soup or added to the stock-pot. After you have used all will cut nicely from the bone, and chipping the remaining tender meat for frizzled ham, boil the bone with cabbage. free from fat, it flavors the cabbage nicely without making it greasy.

Page 174 See this page in the book

Whites of eggs, saved one or two at a time and kept in a cold place, may be used for angels' food, corn-starch cake, or apple snow; the for salad dressing, gravies or soups.

Cold boiled, baked or broiled fish may be used for croquettes a la creme or salad. In fact, waste nothing, as many things may be redressed in a different way, and thus improve the appearance of your table without increasing the expense.

Page 177 See this page in the book

/^^^^C^f^f ff +S ^Cfrt krt*-^wJ~ / U^ h /fvit i^rt/t^/ &sM n^ii/U^ CAt^w^ iy^^ fsThsf hn*>&t U-.

Page 179 See this page in the book

POULTRY In some markets poultry is bought ready dressed from the poulterer; in others, picked but not drawn; in others, again, alive.

In case you should ^rneet with the latter, the best and quickest way of killing is by cutting the throat or tongue.

Some cut the head entirely off.

In either way they should be hung up by the feet without delay, as they then die much sooner, and bleed -more freely.

Begin at to pick them, taking a few feathers at a time, and giving them a quick jerk toward the pull backward, it is apt to tear the Do not scald them, as young chickens are completely spoiled by being thus blanched.

It does not injure older ones so much if they are to be used immediately. After you have picked them, singe, by taking hold of the head and feet and passing them over the gas or blazing paper, backward and forward, turning them on both sides, being careful not to burn the skin. TO CLEAN Cut off the head and feet at the first joint, split the skin on the back of the neck, then detach the skin from the neck and draw it down over the breast, and take out the crop without breaking it.

Now, cut the neck off close to the

Page 180 See this page in the book

PHILADELPHIA COOK tiOOK body.

The is left to cover the place where the neck was cut off. Turn the chicken around, make a vent the rump large enough to draw the chicken Take out all the internal organs the liver, gizzard, lungs, entrails, and eggs, if there are any, being very careful not to break the gall-bag or entrails, as the contents of either would render the fowl uneatable unless thoroughly washed.

And I will say, right here, never wash or soak poultry or game unless you have broken something; do it as quickly as possible, and wipe dry immediately. cannot speak too strongly against this abominable practice. It may be, however, thoroughly washed before it is drawn, and if this operation be done as directed, will not require bath.

I was often puzzled to know why our socalled good cook books should recommend, "soak to draw out the blood " (and, of course, the flavor and nourishment at time), "and throw this water away," and perhaps on the next page will be found a recipe for beef tea, which read:

to draw out the nourishment, throw away the meat and save the rule applies equally to all wonder no seeing the usual way of drawing poultry.

In going from one house to giving private lessons to ladies in kitchens, I have been shocked and almost sickened at the way in operation was performed.

a gash in the fowl to insert the hand, at cutting the intestines and dragging them one at a time had the whole chicken, their hand and arm covered with filth. Washing can never restore to a chicken thus drawn, its flavor. would recommend it being thrown away at once, saving digestive organs the trouble of digesting that from which you do not receive full nourishment.

Page 181 See this page in the book

After drawing properly, wipe inside and out with a damp towel, remove the oil-sack from the top of the rump, and it TO CLEAN THE GIBLETS liver away from the gall-bag, being careful not to it.

Cut the and remove the clotted blood.

Cut the outer coat of the gizzard, and draw it off, leaving the inner lining, containing the sand, unbroken.

Wash thoroughly, and they are ready to use. t The giblets consist of the heart, gizzard, and neck.

Turkeys, geese, ducks, pigeons, pheasants, and all birds, are cleaned in the same manner. TO SELECT A CHICKEN Buy a chicken firm flesh, yellow legs.

If young, the cock will have small spurs, and both cock and hen will have soft, smooth legs and tender skin; the lower part of the breast bone will be cartilage, soft and pliable. If old, the opposites. Poultry full grown have the flavor, and are good for roasting, fricassees, and stewing. Older ones make good soup or may be served boiled. Spring chickens should only be broiled or Be sure that they are fresh, and free from any unpleasant odor. They should be drawn as soon as possible after they are killed, and hung away in a cool, dry place for at least twenty-four hours before cooking. If as as killed, they are hard and tough.

If frozen, they placed in a warm room to thaw several hours before they are wanted. ROAST CHICKEN WITH GIBLET SAUCE Procure a nice chicken one year old.

Singe and clean as directed. Make a stuffing from one large cupful of stale bread

Page 182 See this page in the book

crumbs, one tablespoonful of melted butter, a tablespoon ful of chopped parsley, salt and pepper to taste. Fill the space from which you took the crop, sew up the slit in the skin, fold it over and fasten it on the back of the chicken with a small skewer; put the remainder of the stuffing in the body of the; do not pack it or the dressing will be heavy. Sew up the vent, place the chicken on a table with the breast up and the rump towards you; push the legs up under the skin, cross them and fasten with a small skewer to the bone of the rump.

Turn the wings back, run another small skewer through them and the body of the chicken. Now tie the legs together, wrap the twine around the end of the skewer and it up the back, wrap it around the ends of the wing skewer, and tie of bacon in the bottom of a baking-pan, lay the chicken on them, cover the bottom of the pan water, add a teaspoonful of salt, and bake in a to Baste every ten minutes, first with the water, and afterwards with its own dripping. Fifteen minutes before is done, baste the breast of the chicken with melted butter, dredge thickly with flour, and put back in the oven to brown.

When done, remove first the strings then the skewers, place on a hot dish and garnish with parsley.

TO MAKE THE SAUCE Put the giblets in a saucepan and cover with cold water, place on a moderate let simmer as long as the chicken roasts.

Then cut them fine. Add one tablespoonful of flour to the pan the chicken was roasted, stir over the fire until a nice brown, then add a half-pint in which the giblets were constantly until it boils; now add the chopped giblets, season to taste, and serve in a boat.

Page 183 See this page in the book

CHICKEN LARDED AND ROASTED Draw and as directed.

Tie the legs and wings the as for Roast the breast with small lardoons about an apart, making two rows on Place the chicken in a baking-pan, put a tablespoonful of butter and a half-teaspoon ful of salt in the pan, place in a quick oven, and baste every ten minutes. Roast fifteen if the chicken is young.

with brown sauce. CHICKEN STUFFED WITH CHESTNUTS Draw and clean the chicken as directed. Roast one quart of chestnuts; the shells and Put one-half the chestnuts in a bowl, add a spoonful of butter, a teaspoonful of salt, and a dash of pepper, mix and the chicken the same as with bread the breast thickly in a baking-pan, add a half-cup of water and a; in a minutes to each pound, basting every ten minutes. done, dish, remove the strings and skewers, garnish with Put the remaining chestnuts in the pan in which the chicken was roasted, mix well, add a half-pint of stock, it boils, add salt and pepper to taste, and serve in a boat.

Chickens may be stuffed oyster or potato BOILED CHICKEN For boiling, select a chicken over a year old, middling fat, and with dark yellow skin. Clean, stuff and truss the same as for roasting.

it thickly with flour, put it in a pot water enough to cover, add a quarter-cup of washed Cover the pot closely, and put it over a

Page 184 See this page in the book

moderate fire to simmer until is very tender about two hours if the chicken is old. When done, remove the strings and skewers, serve with egg or oyster sauce. The water in which the chicken was boiled may be used for soup.

TO BRAISE A CHICKEN i young chicken ^ small carrot i pint of stock if you use wine Draw and singe the chicken as directed. it without filling.

Place the carrot and onion sliced in the bottom of a baking or braising-pan, add the cloves and parsley, and place the chicken on top; add the stock, a teaspoon ful of salt and a little black pepper; cover the pan, and place in a for one and a half hours,- basting every fifteen Then dish the fowl. Put a tablespoonful of butter in a let it melt and brown; a flour, mix, add the liquor from the pan in which the chicken was braised, and the mushrooms, it it the fire, season to taste, add the wine if used, and pour it around the chicken. SMOTHERED CHICKEN Singe a young chicken and it down the back.

out the intestines. it with a damp Lay the the downwards, in a breaking the breast-bone it lie Spread the breast with a quarter-pound of butter, dredge with pepper. Put a teaspoonful of salt and a half-cup of water in the bottom of the baking-pan, it in oven, cover with another pan, let it bake for half an hour, basting every

Page 185 See this page in the book

Now remove the upper pan, turn the chicken, baste it well on the inside, cover again, and bake for another When done, place it on a hot dish; put the pan the chicken was cooked on top of the to brown, add one tablespoonful of flour, and stir until smooth and brown, then add a half-pint of milk, and stir constantly it to see if properly seasoned; if not, add salt and pepper. Serve in a boat.

A BROWN FRICASSEE OF CHICKEN Draw and singe the chicken as directed. Cut it into eleven off the legs with second joints, separate the second joints from the leg, making four pieces; off the wings.

Now cut through the ribs on either side, unjoint the back and breast, cut the breast in lengthwise, making two nice pieces; unjoint the back, and make two pieces of lower back. Place a quarter-pound of salt pork or two ounces of butter in a saucepan; when a nice brown, put in the chicken. Stir until every piece is nicely browned, then add two tablespoon fuls of flour; stir again, add one pint of boiling water or; add a teaspoonful of salt. let simmer gently tender, then add a teaspoonful of onion juice, and a black Put the neck-piece, gizzard, and in the centre of the; put the two pieces of breast on top, the second joints on one side of the plate, the legs crossed on the other, and a wing at each end of the sprinkle with chopped parsley, and serve. A WHITE FRICASSEE OF CHICKEN Clean and cut the same as for a Brown Fricassee. the giblets.

in a stewing- pan, partly

Page 186 See this page in the book

cover with boiling water, set over a moderate fire, and simmer until tender (about an hour and a quarter if the chicken is young).

When the chicken is done, there should be no water left; if there is, remove the lid, and allow it to evaporate quickly.

the chicken same as before.

large tablespoonful of in a frying-pan; and when melted, add two tablespoon fuls of flour; mix well, but do not brown.

Now add one pint of milk, turn the whole into the stewpan in which the chicken was boiled, and stir continually until it boils; add salt and pepper to taste, take it from the fire, add the beaten yolks of two eggs, pour it over the a serve with rice Do not boil after adding the eggs, or the sauce will curdle. STEWED CHICKEN Clean and cut the chicken as for Brown Fricassee. Put it in a stewpan, partly cover with boiling water, and simmer gently until tender (a young chicken about an hour and a quarter, an old one two hours to two and a half). half done, add a teaspoonful of the chicken is done, dish it as directed for a fricassee. two tablespoonfuls of flour with a little cold water, it liquor in which the chicken was boiled; then stir salt and pepper to taste and a half-cup of good cream.

it from the beaten yolk of an egg, pour it over the chicken, and serve. CHICKEN au SUPREME This is a white fricassee made from the breasts of chickens only.

Take a pair of chickens, clean as directed; detach the flesh from each side of the breast bone carefully in two long pieces, called fillets.

In two chickens you will have

Page 187 See this page in the book

Cut the of the as you would for a fricassee, put it in a saucepan and nearly cover with cold water; add one small onion, sliced, one bay leaf, four cloves, and a blade of mace. Cover, and bring slowly to a boil.

Now place the fillets carefully over the top of this, and simmer gently until tender (about one hour), sprinkling salt, when the fillets tastefully, and stand in a warm place while you make of to add one of Mix smooth; add a half-pint of the liquor in which the chickens were cooked, it boils, then add and pepper to taste, and take from the fire; add one tablespoonful of cream, the yolks of two eggs, and a tablespoonful of chopped parsley.

Pour over the fillets, and serve. This may be served plain, with truffles, mushrooms, or a border of rice.

The dark meat may be for cecils, Italian chicken, or chicken terrapin. CHICKEN a la MARENGO Clean and cut up a young chicken as for fricassee. tablespoon fuls of olive oil in a frying- pan and place a good fire; when hot, put in the chicken, and turn and until every piece is nicely browned, then add a sprig of parsley, a bay leaf, one slice of onion, a half-teaspoonful of salt, a quarter-teaspoonful of black pepper, and mushrooms chopped a more moderate heat, and cook slowly until tender (about three quarters of an hour).

Dish, and serve with cream sauce.

Page 188 See this page in the book

PILAFF OF CHICKEN i four-pound chicken y<2. cup of rice Clean and cut the chicken the same as for a fricassee. Put it in a stewpan, half cover it with boiling water, and set it on a moderate to simmer.

Now wash the rice, add it to the chicken, also the let all simmer until the chicken is tender.

Make a tomato sauce. Dish the chicken and rice together, and pour over it the tomato sauce. This dish is very nice made from cold pieces of chicken or mutton.

You may also use macaroni instead of rice. BRUNSWICK STEW (Mrs. Cobb, of Richmond, Va.) i chicken (four pounds) i quart of tomatoes i pint of very tender Lima i pint of grated corn beans */z pound of lean ham i large onion 3 quarts of boiling water Salt, cayenne and black pepper to taste Draw, singe, and cut up the chicken as for a fricassee. Put it in a with the boiling water, the onion sliced and ham cut Cover the saucepan and simmer gently for one and a half hours.

the salt, the tomatoes peeled and sliced, the potatoes pared and cut into quarters, the corn, beans, parsley, cayenne and black Cover again and simmer one hour longer; add the cut bits and rolled in flour** stir five minutes over the fire, and serve. Great care must be or the stew will scorch.

Keep it over a very moderate fire, and stir frequently from the bottom of the saucepan.

Page 189 See this page in the book

This stew, if carefully prepared, is most delicious. It may be made in winter from the canned vegetables; but, of course, is not so good. CURRY OF CHICKEN Clean and cut the chicken the same as for a fricassee. Put two ounces into a frying-pan. Cut one onion into slices, add it, with the chicken, to the butter, and fry until a golden brown; then skim the chicken out of the pan, carefully put it in a stewing-pan and 'partly cover add a of simmer gently until the chicken is tender (about one hour). When done, add to it a teaspoon ful of sugar and the juice of half a lemon. Mix one of curry powder and one of a water, 4o a paste, and add it to the chicken. it Serve with boiled rice heaped around it; or, a teaspoonful of curry powder may be added to a white fricassee or a plain stew. FRIED CHICKEN Clean and cut the chicken the same as for a fricassee. Dredge each piece thickly with Put of oil or in a very hot, put in the chicken, and fry slowly until it If young (as be), it will fry in three-quarters of an hour.

Watch it carefully that it may not burn. done, arrange the pieces on a hot dish. Pour all the fat, but about one tablespoonful, from the add a tablespoonful of flour, mix and add a half-pint of milk or cream, stir, season with salt and pepper, and pour over the chicken.

Page 190 See this page in the book

SPRING CHICKENS (TO BROIL) Singe, take off the head and feet, and; take out the internals, wipe the chicken, inside and out; with a mallet break the breast -bone. the chicken on the inside with salt and pepper; place it on a broiler with inside downward or next to the fire.

over a slow three-quarters of an hour, keeping a plate turned over it all the Just before it is done, turn it and brown the skin When done, place on a heated dish, baste with melted Spring chickens may also be fried or smothered. CHICKEN a la TARTARE Take a spring chicken, split the back as directed. Placfe it in a baking-pan, spread it thickly with butter, dust a tablespoonful of the same of chopped onion. in a for three-quarters of an it from the pan, brush it over with beaten egg, strew with bread crumbs, and broil over a gentle fire until a nice brown. Serve with sauce Tartare. CHICKEN CHOPS FOR THE FORCEMEAT White meat of one chicken gill of bread crumbs FOR THE CHOPS Dark meat of one chicken of Salt and cayenne

Page 191 See this page in the book

PO UL TR V AND GAME Put the dark meat in a saucepan, just cover water, add the onion and bay leaf, and let it simmer slowly is tender (about one gelatine with a half-cup of cold water, and let it soak while is stewing.

As soon as the chicken is tender, take the meat from the bones and chop it very fine.

Put a; and, when melted, add the smooth, and a half-pint of the in which the chicken was it boils and thickens, then add the gelatine, the yolk of the egg, salt and cayenne to taste; mix well, and into a shallow pan, having the mixture about a half-inch Stand away on the ice to harden. Now prepare the forcemeat. Chop the uncooked white meat of the Put the milk on to boil, add to it the crumbs, stir it thickens; add to chopped chicken, parsley, a teaspoonful of salt, and a dash of cayenne.

Mix all well together, take from the fire, add the yolk of the egg, and turn out to cool. When the chop mixture is cold, cut it into chop-shaped pieces with a knife; cut as closely as possible, wasting none each chop carefully from the pan, and cover every part a layer of the forcemeat. Stand them on the ice for fifteen minutes, then dip them in beaten egg, then in bread crumbs, and fry them in boiling oil or fat.

Serve with cream sauce. CHICKEN CUTLETS Draw and singe a young chicken as directed. Cut the skin and draw it entirely off of the breast. Take off the wings at the second or middle joint, not the one nearest the body. Now run a sharp knife along the breast-bone, removing onehalf the breast in one solid piece with the first joint of the

Page 192 See this page in the book

wing, thus making a chop or cutlet of one-half the breast with the first joint of the wing bone as a handle. the other side in the same way. One chicken will only make two cutlets.

The dark meat may be used for croquettes or other dishes.

Put the dark meat in a stewpan and nearly cover with boiling water; add a small onion, a bay leaf, four cloves and a sprig of parsley; place the cutlets in good shape on top of this, cover, and let simmer gently until tender this can be told by piercing with a fork. When done, take out the cutlets, dust them with salt and pepper, and baste with a tablespoonful of melted butter. Stand the dark meat away Let the cutlets stand cold, or until you are ready to use them.

dip them first in egg and then in bread crumbs, and fry in boiling fat until a golden the bones with a frill of paper, arrange the cutlets around the outside of a meat dish, the centre with cream sauce, and serve. CHICKEN CROQUETTES i four-pound chicken i pair of sweetbreads Clean and singe the chicken as directed. Put it on to cook in boiling water; add the onion, bay leaf, cloves and parsley.

Cover and simmer gently until the meat is very tender.

While this is cooking, prepare the sweetbreads. Trim all the fat and pipes off, wash well in cold water, and soak for drain, cover with boiling water, add one teaspoonful of over a very moderate fire for twenty minutes.

Do not boil, as it makes them very tough.

When done, throw them into cold water for a few minutes, remove the fibrous skin from the outside, and chop the sweetbreads a silver A steel spoils the flavor on account of the acid they contain. As

Page 193 See this page in the book

soon as the chicken is done, remove the skin and bones, put them back in the kettle to simmer longer, add the liquor may be used for soup. Chop the meat very fine, then mix it with the sweetbreads, and to every pint of this meat allow YZ pint of milk or cream 1 large tablespoonml of butter 2 large tablespoon fuls of flour i large tablespoon ful of chopped parsley % teaspoonful of nutmeg, grated Cayenne and pepper to taste Put the milk on to boil in a farina boiler. Rub the butter and flour to a smooth paste, then it the boiling milk, and it is very thick; it the the and until thoroughly mixed; add the seasonings, tasting to see if enough and pepper; then turn out on a large plate to cool. cold and hard, form into cone-shaped croquettes. are moulds that come for this purpose.) Dip in egg and in bread crumbs, and fry in boiling oil or fat.

at once with a small sprig of parsley in the top of each croquette.

To warm place them on soft paper and stand them in the oven for a few moments. roast chicken or turkey may be made into croquettes; you may also use calf's brains instead of sweetbreads, prepared in the same manner.

Where the family Js the meat of the chicken may be used for salad, and the dark for croquettes. With a pair of sweetbreads, a four-pound chicken will make a quart of nice soup, nine croquettes, and one and a half pints of chicken salad; using all the meat, you make thirteen croquettes.

Page 194 See this page in the book

CECILS Chicken Cecils may be made the same as Meat Cecils, using chicken instead of beef or mutton. CHICKEN TERRAPIN Boil the chicken the same as for Chicken Croquettes, and cut it into dice.

To every quart of the cut meat allow ^ teaspoonful of ground fa cup of cream y% teaspoonful of ground Put the chicken in a saucepan.

together, add it to the chicken, then add the seasoning and Stand over a very moderate fire until thoroughly Chop the whites of the eggs very, very fine, then add them to the the yolks of the with two or to a smooth paste, then add to the chicken and stir the whole over the it comes to the boiling point; add the wine, and More or less wine may be added according to Calf's parboiling for is delicious dressed in this same manner. BOUDINS a la REINE i pint of cold cooked chicken, chopped fine 2 tablespoonfuls of dried bread crumbs YZ cup of stock or boiling water Put the butter in to melt, add to it the bread

Page 195 See this page in the book

crumbs and stock; and add the parsley, nutmeg, and then the, eggs slightly beaten; mix thoroughly. Now tea or custard cups two-thirds full with in a baking-pan half filled with boiling water, and bake in a moderate oven for twenty minutes. turn them out carefully on a heated dish, and pour around them cecil sauce. Remains of cold or boiled turkey may be used in the same way. a 1' ITALIENNE or boiled chicken may be used for If a is specially, as for chicken croquettes. Cut the meat into dice, and to every pint of meat allow 12 drops of onion gill of cream or milk gill of stock to melt, add to it the flour, and stir until thoroughly mixed; the stock and; stir again Take from the fire, add the chicken and seasoning. Mix carefully, and stand it over boiling water until thoroughly heated. the fire, and dish. Press the yolks of the hard-boiled eggs the " Hennis Vegetable Press," or through a fine sieve, and sprinkle them lightly over the top, and it is ready to serve.

This may also be in individual or in paper cases.

Page 196 See this page in the book

a la BECHAMEL I pint of cold chicken, 2 tablespoonfuls of white cut into dice i sweetbread y<2, pint of cream or milk Clean and parboil the sweetbread for twenty minutes as it to pieces, rejecting all the fibrous and mix with the chicken. Put the butter in a frying-pan to melt, being careful not to brown it; when melted, add the flour and mix well, then add the cream or milk and stock; stir continually until it boils; add the chicken, sweetbread, and mushrooms, salt and pepper; stir carefully until thoroughly heated, and serve either in individual dishes or paper cases.

DEVILED CHICKEN Chop very fine any pieces of cold may be left.

To every pint of this meat allow YZ pint of cream i tablespooonful of butter 2 tablespoonfuls of bread % nutmeg, grated Put the butter in a frying-pan to melt, then add the bread crumbs, cream, chicken, and seasoning;; then add the hard-boiled eggs chopped very Fill paper cases or individual dishes with this mixture, sprinkle lightly with bread crumbs, and brown in a CHAUD FROID OF CHICKEN i cold roast chicken y2 pint of milk or cream Strip the skin carefully from the chicken, and cut the meat into nice pieces, about an inch and a half long and an inch

Page 197 See this page in the book

wide.

Now put the butter in a frying-pan to melt, add to it the; mix until smooth; add the milk or cream, it boils and thickens; add sauce dip each piece of chicken, and the pieces on a dish, one not touching the Stand away until very cold. When cold, arrange the pieces nicely on a dish, sprinkle them with a little parsley chopped very fine, garnish with aspic jelly and parsley, and serve. BLANQUETTE OF CHICKEN A blanquette may be made from any cold cooked chicken or cut pieces about half an inch square.

To every pint of these pieces allow gill of stock or water gill of milk or, better, Put the butter in a frying-pan to melt (do not brown); then add the flour; mix until smooth; add the stock, cream,; the meat, and stand over a very moderate hot.

Take from the fire, add the yolks well beaten, and serve at once in a small heated dish. Do not boil after adding the yolks, or it will curdle.

CHICKEN LIVERS en BROCHETTE Scald the livers and soak them in the boiling water for five Cut breakfast bacon into pieces the size of the livers.

Drain and wipe the livers; then put one piece on a steel or silver skewer, then a piece of bacon, and so on, until the skewer is nearly filled about three of each on a six-inch skewer.

Now dredge with baste with melted over a clear for five Serve on the skewers, with a little melted butter poured over them.

Page 198 See this page in the book

BAKED CHICKEN PIE i four or five-pound y2 pound of ham Draw, singe, and cut the chicken the same as for a fricassee; put it into a saucepan, cover with boiling water, and simmer for an or so the is tender when pierced with a fork.

Now proceed in exactly the same manner as directed in the recipe for Veal Pie. Serve in the Rabbit and squirrel baked pie may be made in the same way, using two young rabbits or four squirrels instead of one chicken. CHICKEN POT-PIE i large year-old chicken i pound of lean ham The rule for plain suet paste Make the paste first and stand it in a cool place while you draw and singe the chicken. Cut it up as for a fricassee; pare and cut the potatoes into dice, cut the ham the same Now roll out half the paste into a thin sheet. the sides and bottom of a rounding pot, line the sheet of paste, and trim the top; roll out these trimmings into a sheet, and cut them into Now put a layer of chicken in the bottom of the pot, then a layer of potatoes, a sprinkling of ham, the squares of paste, then the remainder of the chicken, and then the etc.

out the remainder of the paste, make a hole in the middle of lay it on top of the be in hole about one quart of boiling water, place it over a moderate fire, and simmer continually for one and a half hours.

Half an hour before the pie is done, add one

Page 199 See this page in the book

POULTRY A'D GAME tablespoonful of butter, cut bits, through the hole in top crust.

When done, turn it out on a large dish so that the bottom crust will be uppermost. Rabbit or squirrel pot-pie may be made in manner, using two rabbits or three squirrels. CHICKEN SOUFFLE i pint of cold chopped YI cup of stale bread crumbs Put the into a small saucepan, and, when melted, add the flour, and mix; then add the milk, it boils; add the crumbs; cook one minute.

the chicken, and the yolks of the eggs well beaten. the whites of the eggs to a stiff froth, stir them into the mixture carefully.

Pour into a greased baking-dish, and bake in a quick oven for twenty minutes. or it will CASSEROLE OF CHICKEN 2 cups of rice y2 cup of cream in cold water, put it in a saucepan with the Boil slowly for one hour, then drain in a colander, mash, and add the butter, cream, Brush a casserole or raised pie mould with butter and then with cold milk.

Press the rice into this, and stand away to; when cool, take out the centre of the rice, leaving a wall and bottom about one inch cavity with a nice white fricassee of chicken. Use the rice taken

Page 200 See this page in the book

out for an upper covering. Be careful not to press out the sauce when covering. Brush the top over with beaten egg, and put in a quick oven to brown. When brown, place on a dish, draw the little rods fasten the mould together, and remove the mould, leaving the bottom under the casserole on the dish.

It will not show, and it spoils the casserole to move it.

If your mould has no bottom, it must be browned on the you it on.

stewed mushrooms around, and serve. MARBLED MEAT 1 good-sized chicken (five pounds) 6 sheep's tongues 1 pound of ham or bacon 2 tablespoonfuls of chopped parsley ^ teaspoonful of cloves i tablespoonful of onion juice Clean the chicken, and take all the meat from the bones. Cover the sheep's tongues with cold water, and boil gently for two hours; the ham or bacon; cut the hard-boiled eggs; grease a mould (with a cover), put in a chicken, then a layer of sheep's tongues, then a layer of ham, then a layer of hard-boiled eggs sliced, then a sprinkling of the mushrooms chopped fine, parsley, cloves, mace, salt, pepper, and a few drops of the onion juice, then another layer of chicken, and continue these alternations until all all well together, cover the mould, stand it in a pot of boil two Do not the water deep enough to cover done, remove the lid and stand away to cool. Then turn

Page 201 See this page in the book

it out of the mould, and garnish with aspic jelly or parsley and slices of lemon. The bones of the chicken may be for making IN JELLY i four-pound chicken the chicken and cut it up as for a fricassee. Put it on to cook with the onion, bay leaf, cloves, mace and pepper.

Simmer slowly until the chicken is tender (about one and one-half hours if the chicken is young).

it out, cut it from the bones in nice pieces, rejecting all the skin.

Now put the bones and skin back into the kettle and simmer one hour longer. the gelatine with a little cold water, and let it soak an hour.

Put the chicken away until the next day.

Add the gelatine to the liquor, stir over the fire about one minute, take from the fire and If not clear, clarify the same as Bouillon. to see if properly seasoned if not, add more and it away also.

There should be about one and a half pints of liquor when done. The next day, take all the fat from the top of the jelly, stand the jelly on the fire to melt, then into a square mould about a halfpint, and stand it on the ice When hard, put a layer of the chicken on top of the jelly, then slices of the hard-boiled eggs, sprinkle lightly with salt and pepper, then more chicken, and so on until all Now pour over this the remainder of the jelly, which should be cold, but still liquid, and should just cover the chicken. away in a cold place over night. When wanted, turn carefully from the mould, and garnish with parsley or colored celery tops.

Page 202 See this page in the book

BONED CHICKEN i pair of year-old chickens i cup of stale bread crumbs y% pound of sausage meat i teaspoonful of onion % teaspoonful of pepper Singe the chickens, cut off the heads and feet.

The one that has the smoothest and best skin should be boned carefully for the outside; the other one may be used for the TO BONE the chicken on the the breast down; take a very small, sharp-pointed knife and cut the the neck to the rump, down the backbone. Now and run the between the bones and flesh toward one of the wings.

When you come to the bone, and the joint nearest the body, unjoint, and then the body; now run the knife between the flesh and the of the wing, and remove each bone as you come to the joint; the bones in the tips of the wings cannot be taken out, so they may be either left on or cut off the Now run the knife close to the bones until you come to the third joint legs; by twisting and cutting this joint, it will easily open, then it from the body; take the bones out of the leg in the same manner as the wing. The lower leg-bone can be taken out easily by turning it wrong side out and stripping the bone down. Now run the knife between the bones and flesh, on side, until you come to the breast-bone. Then turn the chicken and bone the Now pull out the crop; the neck in one hand and the flesh and skin in the other, and gently pull the flesh, and you will partly uncover the upper breast-bone; now take your finger and press the flesh from the breast -bone till you come to

Page 203 See this page in the book

the edge, then lay the chicken on its back; let some one take hold of it by the neck. Now take hold of the flesh and of the neck with left hand, and pulling it gently down, with the knife cut the skin carefully from the breast-bone, the carcass coming out whole. All along this is no flesh between the skin and bone, so it requires great care not to cut the it should be perfectly whole without one break when the chicken is finished. After removing the carcass, cut off the rump, leaving it attached to the flesh and; see that it is clean, wipe the with a damp towel, and the chicken out flesh side up; it with salt and pepper. Cut up the other chicken, take the meat from the bones and chop it fine. Mix it with the sausage meat, add the crumbs, juice, and mix a small portion of this forcemeat and press carefully into the wings and legs where the bones have been taken out; form the of it the shape of the carcass, and it in the boned chicken; draw the skin together and sew it up from the neck to rump. Now turn it over on its back, tuck the wings back, and draw the legs down to the side of the body, press it your hands until it is the shape of the chicken before you boned it.

It is impossible to give it the exact shape; it look more like a duck than a chicken. Now wrap it up in a towel, tie with twine, running it all around so that it cannot open in any place.

Now place the bones from both chickens and the skin from the one you chopped in a kettle, pour in cold water enough to cover them, and a little more. knuckle of veal, one bay leaf, one cloves, a sprig of parsley, twelve pepper-corns, a small-sized it; at the first boil, it, add salt; lay the boned chicken on top of these, cover the kettle, and simmer gently for four hours.

Page 204 See this page in the book

done, take the kettle, remove the towel, and stand away to Simmer the bones two hours longer, then strain and stand the liquor away to cool. When cold, take the fat from There should be two quarts of this If a knuckle of veal is not at hand, cover one box of gelatine with one pint of cold water and soak one hour. you the fat the jelly, put into a saucepan to melt; when melted and hot, add the soaked gelatine and Be that there are two quarts of the jelly; if not, add hot water to make the quantity.

Pour a layer about half an inch deep in an oblong basin or mould, stand away to harden, then lay the chicken on top and pour over and around it the remainder of the jelly, which must be cold but liquid, and should just cover the chicken; now put it in a very cold place over night. When wanted, wipe the mould with a warm cloth, and turn carefully out; garnish with parsley and sauce Tartare. Or, when the chicken is done, remove the towel, place the chicken in a baking-pan, baste it salt and pepper, and brown in a it away to cool.

the as directed, season and put away to in a shallow pan.

hard, remove the fat, and chop half of the jelly on a towel with a silver the on a flat dish, and put the chopped all over it about a half-inch cut the an inch) or fancy shapes, and place them around the dish, forming a border of In summer is the better way, as the jelly melts so quickly. It may also be served jelly, garnished or white celery and Tartare.

The it was cooked may then be for soup.

A boned may be kept four or five days.

Page 205 See this page in the book

PRESSED CHICKEN An old chicken may be used for this. Draw and singe as Wipe well with a damp towel, put in a kettle and cover with cold Pfece over a moderate fire, and simmer gently until the meat falls the bones teaspoonful of salt when about It will take about three or four hours to cook, fowl is old.

When done, take the meat from the bones and cut it pieces, not over a half-inch Put the bones and skin back into the kettle, and boil until the liquor is reduced to one and a half pints, then strain, and season to taste with salt and pepper. Mix this with the chicken, pour into a square tin mould and stand in a very cold place over night. A light weight may be placed on top to press it together, a flat-iron on a small board When hard and cold, turn out of the mould, garnish with parsley, and serve. is nice for picnics or a tea dish in summer. CAPONS A caponed chicken is drawn, cleaned, and singed in the same way as a common It may be roasted or boiled according to the recipes given for chicken, or stuffed with truffles and roasted, according to the recipe given for Turkey Stuffed with Truffles. A capon thus prepared makes a very recherche dish. TURKEY Young hen turkeys are best for roasting.

The legs should be black, the skin white, the breast broad and fat; and the shorter the neck the better. An old hen has reddish rough legs.

A gobbler, if young, should have black legs and small spurs, and is always much larger than the hen of the

Page 206 See this page in the book

same age.

The flesh of an old gobbler is strong and tough, and it can be told by its reddish legs and long spurs. ROAST TURKEY WITH GIBLET SAUCE Clean and prepare exactly the same as Roast Chicken, using double the amount of stuffing^ and roasting fifteen minutes ROAST TURKEY STUFFED WITH CHESTNUTS Follow the recipe given for Chicken Stuffed with Chestnuts using double the amount of chestnuts. ROAST TURKEY STUFFED WITH TRUFFLES For this procure a fresh young hen turkey. Draw and singe according to directions given for chicken. Cut one pound of ham into dice, stand over a moderate fire in a saucepan; when hot, add two pounds of truffles, quarter of a nutmeg grated, a of white pepper and a bay fire for fifteen minutes, and stand away When cold, put two tablespoon fuls of the mixture the space from which the craw was put the the body of the turkey, and sew it up.

Truss, and hang it up in a cool, dry place for about in winter; in warmer weather, two as directed in preceding recipe, and serve with truffle sauce. A turkey is delicious stuffed with mushrooms in the same way.

COLD ROAST TURKEY The remains of cold roast or boiled turkey may be used in bodines, blanquettes, terrapin, or any of the numerous dishes given for cold chicken. BOILED TURKEY No.

Draw and singe the turkey as directed for chicken. but do not stuff.

Put into a kettle, large enough to hold

Page 207 See this page in the book

the turkey, one tablespoonful of butter, one chopped parsley, and, if you like, a teaspoonful of chopped onion j it over a good fire, and, when the butter is hot, add water enough to cover the turkey.

Take a cloth of suitable size, flour it well, and wrap around the turkey, then tie with Put it in the kettle of boiling water, and simmer gently fifteen minutes to every pound. done, remove the cloth and serve with oyster, egg, or bread BOILED TURKEY No. 2 2 cups of bread crumbs Y* small onion Draw the turkey; wipe it, out, with a damp TO MAKE THE FILLING Drain the oysters, add them to the bread crumbs, then add the butter, parsley, one of salt and a dash of pepper; mix all together. Fill and as in Now the turkey in a baking-pan, the breast with butter, and put in a very quick oven to brown, about a halfit from the oven, put it into a soup kettle with the onion, bay leaves, cloves and let simmer slowly for two hours, or until the turkey is tender. Serve with the following or oyster sauce: YZ pint of the liquor in it was boiled Put the butter in a frying-pan to melt, add to it the flour,

Page 208 See this page in the book

mix well; add the liquor, and stir constantly until add salt and pepper, take from the fire, and add the beaten yolk.

If you use wine, four tablespoonfuls of sherry may be added to the stock when you put the turkey on to simmer. Serve cranberry sauce with it.

BONED TURKEY To bone, proceed in exactly the same manner as for Boned When boned, fill with the following: i pair of chickens weighing about eight pounds i cold boiled tongue i pint of mushrooms or truffles 1 pound of sausage meat 2 tablespoonfuls of chopped parsley Chop the uncooked meat of the chickens very fine. tongue into very thin slices. Cut the mushrooms also into spread the turkey out on the table, with the inside up and the rump towards you; it well with Now put on a layer of sausage meat, then a layer of mushrooms, then a a of tongue, then a sprinkling of parsley and until you have used nearly all the materials given. remaining materials, which should be just enough to fill the wings and legs.

Bring the two sides of the skin together, giving the turkey a round form, sew it up, turn it tuck back the wings and fasten them with a small skewer; bring the legs down by the side of the turkey and fasten in the same way.

Now in precisely the same manner as a boned (See directions given for Boned Chicken, and read recipe very carefully before beginning.) In selecting poultry to bone, choose those at least a year and a half old, with a smooth, perfect skin, and dry picked.

Page 209 See this page in the book

GALANTINE OF TURKEY Select a nice fat hen turkey weighing about twelve pounds. Singe, but do not draw. Bone as 'directed.

(See Boned Turn the legs and wings inside out, and draw them inside of the turkey.

Now bone a chicken, turn the legs and wings in the same way, dredge both with salt and the the turkey, the rump of the chicken toward the neck of the turkey so that the white meat will not all be in the same place. Mix one pound of sausage meat or lean ham with one cup of bread crumbs and two well-beaten Form into a roll the shape of the turkey carcass, it inside the draw the skin of the turkey together, and sew it up. press and roll with the hands until the galantine is an even Tie at the extremities, and also across in two places. Now wrap tightly in a cloth, and tie as before. Put into a soup-kettle the bones from the turkey and chicken, one onion, one carrot sliced, six whole cloves, two bay leaves, a sprig of parsley and three quarts of cold it over a moderate fire and bring slowly to a boil; put in the galantine, and simmer gently for At the end of that time take the kettle from the fire and let the galantine cool in the liquor, then take it out and place on a flat dish; put a meat board on top of it, and two flat irons on top of the board, and stand away over In the morning remove the cloth carefully, brush the galantine a egg, crumbs and parsley chopped very fine, place in a very hot oven to brown, then stand away until very cold. This can be garnished with aspic jelly, or a jelly made the bones, same as Boned It is to be eaten, helping a small portion of the jelly with each

Page 210 See this page in the book

A CAPONED TURKEY A caponed turkey may be prepared as Caponed Chicken, or roasted according to the preceding recipes. It is more larger, and decidedly better flavored than turkeys, and consequently commands very high prices. DUCKS Ducks, to be good, must be young and fat, the lower part of the legs and the webbing of the feet soft, the under bill, if the duck is young, will break easily. The breast should be plump and fat.

DUCKS Draw and singe the same as chicken. Wipe inside and out with a damp towel.

Make a stuffing from cup of bread crumbs t^poonful of powdered sage boiled onion, mashed fine large tablespoonful of butter % teaspoonful of pepper Mix the whole well, and fill the space from which the crop was taken and the body of the duck, sew and truss them the same as a chicken. Place in a baking-pan, cover the breast with a thin slice of bacon, add a half-cup of water and a half-teaspoonful of to the pan, and bake in a quick oven (if a full-grown duck) one and a quarter hours, basting every ten minutes. Serve with a sauce made from the giblets same as Roast If ducklings, only forty-five minutes. Green peas and apple sauce should be served with roast duck.

Ducks may also be stuffed with potato stuffing. (See recipe for Potato Stuffing.)

Page 211 See this page in the book

ROAST DUCKLINGS Draw, singe and clean as a chicken.

Tuck the wings back, and fasten the legs down to the side of the body with a skewer, or they may be sewed with a trussing-needle and Put a piece of butter the of a walnut in each duck, place them in a baking-pan, add a half-cup of water and a half-teaspoon ful pan, and bake in a quick oven forty-five minutes, basting every ten giblet sauce, same as Roast Chicken. peas, cranberry or currant jelly should accompany this dish. RAGOUT OF DUCK 1 pair of ducks 2 tablespoon fu Is of butter i tablespoonful of onion i teaspoon ful of lemon i pint of stock or boiling ^ gill of sherry, if you use wine 4 or 5 mushrooms may be added, if liked Draw, clean, and singe the ducks the as Place them in a baking-pan, put a thin slice of bacon over the breast, add a half-cup of water to the pan, and bake in a quick oven three-quarters of an hour, if tame ducks; if wild ones, bake only Now take from the fire and carve them, making eight pieces of each duck the wings, legs and second joints together, two pieces of the breast, and two of the butter in a saucepan, and stir until a dark brown; then add the flour, mix until smooth; add the stock or boiling water; stir continually it boils, then add the juice, bay to taste, and the mushrooms chopped the ducks and

Page 212 See this page in the book

gravy from the dish on which you carved them; simmer gently twenty minutes, if tame; ten minutes, if wild. the fire, add the wine, and serve on a heated a border of toasted bread cut triangles.

Arrange them around the dish with the points toward the outer edge, forming a pointed border. They should be cut before toasting.

SALMI OF DUCK Prepare the same as for Ragout of Duck, adding one dozen olives five minutes before serving time. TO PREPARE THE OLIVES the olives by cutting around and around, keeping close to the stone in the same manner as you pare an apple, and throw the stone away. Put the olives in boiling water and soak ten minutes, then put them GEESE AND GOSLINGS As geese live to a great age, care should be taken in selecting.

They are not good when over three years old.

A young goose has down on its legs, and the legs are soft and yellow; like a turkey, as it grows older, the legs change to a reddish color.

ROAST GOOSE Draw, clean, and singe the goose as a chicken.

it inside and out with a damp towel. Fill with Potato or Onion (see recipe for same).

Sew it up and truss, being careful not to it too full, as dressing alwaysswells while it in a baking-pan, put a cup of water and a teaspoonful of salt in the pan, and place in a quick oven.

twenty-five minutes

Page 213 See this page in the book

m basting every ten minutes; after the goose has been roasting one hour, cool the oven, and the remainder of the time at a moderate heat. Serve with giblet sauce made the same as for Roast Chicken. Apple sauce should always be served with roast goose.

Goslings may be roasted in the same manner, ing fifteen minutes to every pound. GOOSE STUFFED WITH SAUERKRAUT Draw and singe the goose as directed. it inside and out with a damp towel, and fill with sauerkraut. Sew it up, tie shape, and it in a it with about two quarts of sauerkraut, cover the whole with boiling water and simmer gently for At the end of this time take out the goose, place it in a bakingpan, baste it with melted butter, dredge the breast.thickly with flour, put it in a quick oven until a nice brown (about Serve in a bed of the boiled sauerkraut. GUINEA FOWLS A young guinea fowl makes a most delicious fricassee.

Draw, singe, and cut up the same as Fricassee of Chicken. Put a quarter-pound of sliced bacon into a stewing-pan; when brown, add the guinea fowl, and stir over the fire until every piece is a golden brown.

Now add to every pair of guinea fowls two tablespoon fuls; thoroughly mixed; then add one pint of boiling water, a teaspoonful of salt, three or four dashes of black pepper. Cover, and simmer gently about one and a half hours, or the fowls are tender when pierced with a fork. When done, taste to see if properly seasoned; if not, add more salt and pepper, and serve. are a nice accompaniment to

Page 214 See this page in the book

GUINEA POT-PIE as Pot-pie, using two guineas instead of one chicken. PEA FOWLS Draw and singe the same as chicken, and cook according to any of the recipes given for cooking turkey. PIGEONS POTTED PIGEONS ^ dozen pigeons i pint of stock or water % pound of salt pork i tablespoonful of mushroom catsup A little black pepper Clean and wash the pigeons; fill same as a roast chicken, and truss.

Put the pork in a frying-pan and try out all the fat.

Roll the pigeons in flour and brown them in the hot fat.

When they are nicely browned, put them in a stewingpan, add the to the fat remaining in the frying-pan, stir until a nice brown, add the stock or water, stir again it boils, add the salt, pepper, catsup, bay leaf, onion and the pigeons, the stewing-pan, and simmer gently two When done, remove the strings, strain the gravy over and around the pigeons. Serve with boiled rice in a separate dish.

ROAST PIGEONS Draw, singe, and stuff the same as a chicken. in a baking-pan; put a half-cup of water and a teaspoonful in; in a quick oven, and bake one hour, basting at first with melted butter, afterwards with their own gravy.

When done, dish in a row on a

Page 215 See this page in the book

meat plate.

to the pan, and brown; a of flour and mix; now add a half-pint of boiling water. Stir continually it boils, season with to Serve in a boat. BROILED SQUABS Clean and singe same as a chicken. Split them down the back, flatten them with a rolling-pin, and wipe out, with a damp as spring chickens. They may be roasted whole, without stuffing, the same as woodcock.

SALMI OF SQUAB 6 squabs slice of onion pint of stock tablespoonful of Worcestershire sauce of sherry, if thin slice of carrot you use wine Clean the squabs and truss them.

Put the butter in a frying-pan; and when hot, brown the squabs. Take them out and put them in a saucepan, add the carrot, and bay leaf.

to in the mix well, and then add the stock, stir constantly until it boils, pour it over the squabs, cover them, and simmer until tender (about thirty minutes). When done, dish the squabs in the centre of a meat plate. Add to the sauce the mushroom Worcestershire sauce, and the chopped fine, salt and pepper, and simmer for ten minutes; the fire and add the wine, it the squabs, and serve.

Page 216 See this page in the book

BAKED SQUABS 6 squabs gill of stock Clean and the birds.

Rub the breasts with a piece of onion.

Divide the butter six equal parts, put one part into each squab, and with it one cranberry. them into a baking-pan, cut the bacon in thin slices, put one slice over the breast of each bird, add the stock, salt and pepper, and bake in a very quick oven (420 for three-quarters of an hour, basting every ten minutes. Put the livers and hearts in a stewing-pan to boil at thcTsame time you put the birds in the Serve the squabs on buttered toast with the following sauce poured around them.

the bacon from the pan, then put into tablespoonful of butter, and brown, add one tablespoonful of flour, and the livers and hearts mashed Mix all well together, add a half-pint of stock, stir constantly until it boils, add salt and pepper. Serve green peas as an accompaniment to this dish. GAME In winter game may be kept two weeks without spoiling or iosing one particle of its natural if it has not been packed and shipped. As our Eastern cities are supplied from the Western States, it is necessary that they should be packed for shipment, which causes fermentation, even if the weather is very cold.

TO KEEP BIRDS FRESH Do not pick them, but make a small opening under the rump just large enough to out the entrails, which do

Page 217 See this page in the book

as carefully as possible, without breaking the gall. should be so unfortunate as to break it, pick the bird, wash it, and use immediately; it will not keep. Birds may be hung up by the feet in a cold, dry place for one or two weeks, until the feathers come out easily. VENISON Venison, like mutton, should be well hung in a cold, dry in winter, at least two weeks; in warmer weather, one week.

The meat should be of fine grain and nicely covered with fat.

If the venison is young, the hoof be but slightly opened; if old, wide open. HAUNCH OF VENISON ROASTED Wipe the venison well with a towel dipped in warm water. Leave the hoof and four or five inches of skin or hair on the lower part of the leg.

the haunch thickly with salt If you have no larding-needle, make slight incisions with a small knife, about an inch and a half apart, and put a small of salt pork in incision.

It may be roasted without larding, but as the meat is naturally dry, it is certainly a great improvement. Fold a piece of coarse muslin into three or four thicknesses, wide enough to cover the hoof and hair.

Dip water, and bind it around the hoof and hair, tie, envelop this in several thicknesses of buttered letter paper, and tie tightly.

This is to prevent the hair and hoof from changing If your haunch is large, the cloth may require a second or third wetting.

Now place it before a brisk fire, or in a very hot oven, and to every pound, basting every ten minutes at first with melted butter, and afterwards its own drippings.

season with a

Page 218 See this page in the book

teaspoonful of salt and a few dashes of black pepper. done, unwrap the hoof, and dish. Add two tablespoonfuls of flour to the fat in the pan in which it was roasted, stir until brown, add one pint of good; take from the fire, add one tablespoonful of currant jelly and one of sherry, season with salt and pepper to taste.

in a boat.

Currant jelly and water-cress should accompany this dish. SADDLE OF VENISON ROASTED Saddle and shoulder may be roasted the same as the haunch. As they cannot so well be larded, cover them with several thicknesses of buttered paper while roasting, to prevent the juices from drying out. VENISON STEAKS BROILED Steaks are usually cut from the leg or haunch.

As it requires but a very short time to broil them, and they are not good unless very hot, see that everything and body is ready before broiling. Now put the dish in which they are to be served over a kettle of boiling water to heat \ put in it a piece of butter the size of a walnut, a quartersalt, two tablespoonfuls of port wine, and a tablespoonful of currant jelly. Grease the bars of the gridiron with suet, lay the steaks on it, and broil over a clear, hot fire, turning almost If your steaks are a half-inch thick, eight minutes will broil them.

in the heated dish, and turn them in the mixture once or twice.

Serve immediately on heated plates.

The quantities given are for two steaks. Vension steaks may also be broiled and served the as beefsteaks, with a simple dressing of salt, pepper and butter.

Page 219 See this page in the book

VENISON CUTLETS Trim the cutlets nicely.

in an earthen vessel, and a marinade made as follows:

pound of venison allow four tablespoonfuls of vinegar, four of claret, two bay leaves, one small onion sliced, sprig of parsley, four whole cloves, and a blade of mace; mix, and put into a porcelain kettle, stand over a brisk fire, give one boil and pour over the cutlets.

Let stand until next day, turning them three or four times. Next day wipe and lard them, and broil over a quick sauce as Vension Steaks. These may also be broiled and served with brown sauce. RAGOUT OF VENISON Ragout of venison may be made the same as Ragout of Beef, using venison instead of beef, adding one gill of port wine and one tablespoon ful of currant jelly to you take it from the fire. SOUR STEW This can be made from the bones and meat, after the steaks, haunch, etc., have been off.

Cut two pounds of into pieces about an inch Put a quarterpound of sliced bacon in a frying-pan, and try out fat.

the meat thickly with flour, and brown the bacon fat.

it out with a skimmer and put stewpan.

Add two fat in which the meat was browned, mix well, and brown; add one pint of boiling water, it boils, and it let simmer gently Now add one small onion sliced, one bay leaf, one a paring of

Page 220 See this page in the book

peel, a teaspoonful of salt, a tablespoon ful of Worcestershire sauce, and let simmer one hour from the fire, add a tablespoon ful of vinegar, and serve. VENISON IN A CHAFING-DISH Put a piece of butter, the size of a walnut, in your chafingdish; and, when hot, put in the steak. When brown on one turn and brown on the other, and add a quarterof salt, a of currant jelly, two tablespoon fuls of sherry, and a little black pepper. the dish; let all heat together about two minutes, and serve. TO CURE VENISON HAMS These may be cured exactly the same as ordinary pork hams.

They are usually eaten chipped, but they are delicious frizzled the same as dried beef. BUFFALO STEAKS Buffalo steaks are broiled precisely the same as beefsteak, seasoning only with butter, Buffalo meat may also be roasted or stewed. BEAR MEAT Bear meat is best roasted.

It may be treated the same as pork, cooking twenty minutes to every pound. BEAR STEAKS Bear steaks may be cooked in a chafing-dish, the same as venison steaks, omitting the currant

Page 221 See this page in the book

RABBITS OR HARES TO SELECT The body should be rather stiff, free from any unpleasant odor, and the flesh of a reddish appearance. If young, it will have soft paws and ears; if old, the ears will be and the edges rough, the paws hard and worn. Tame rabbits, as a rule, are not fit to use.

FRICASSEE OF RABBIT Skin the rabbit; singe it.

the entrails, if it has not been previously cleaned. it well inside and out with a wet cloth, then dry.

Do not wash or soak, as the blood of the rabbit is a great improvement to the Cut it first down the back, splitting it into halves; cut each half into four pieces.

P'inish precisely the same as Fricassee of Chicken, either brown or white. BROILED RABBIT The rabbit must be very young and tender for this purpose. Clean as directed in preceding recipe. Cut into halves only, and broil the same as a spring chicken.

; dredge with pepper and salt, and butter liberally. PANNED RABBIT Clean and cut into halves as directed. Place in a bakingpan, spread lavishly with butter, dust with salt and pepper, and bake in a quick oven one hour, basting every ten minWhen done, lay on a heated dish. fat in the pan half-pint of boiling water, it pepper to taste, pour it over and around the rabbit, and it

Page 222 See this page in the book

RABBIT PIE Make the same as Chicken Pie, using two rabbits instead of one chicken.

The English hares may be cooked as our common wild rabbits. SQUIRRELS Squirrels may be fricasseed, broiled, and panned precisely the same as rabbits. RACCOONS, SKUNKS AND OPOSSUMS These are eaten by many people, but as I have had no experience in cooking the above animals, I will merely state that they may be cooked in all the ways that rabbits are, and served the same. WILD TURKEY Draw and singe the same as a chicken. out carefully with a damp Make a two cups of stale bread, a quarter-pound of a of and a quarter-teaspoonful of pepper, mixed well together. Stuff the space from which the crop was room for the filling to swell, then put the remainder in the body of the bird.

Place in a baking-pan, cover the breast with slices of fat pork, put a half-cup of water in the pan, and bake in a quick oven After one hour, cool the oven slightly, put a teaspoonful of salt in the pan, and baste with melted butter every ten minat first, afterwards with its own gravy.

giblet as tame turkey.

Cranberry sauce should always accompany this dish.

Page 223 See this page in the book

WILD DUCKS Wild ducks may be selected the same as tame ones. Canvas-backs and redheads are considered best, but the bluewinged teal, black duck, widgeon and wood duck are all TO ROAST WILD DUCK Pick, draw, and singe as chicken.

Wipe them out with a damp Do not wash them unless you break the gall or intestines, as it greatly destroys the flavor.

If they have a fishy odor, rub the breast lightly with a piece of onion, and put three or four cranberries (uncooked) in the duck before cooking it.

Tuck back the wings and truss the legs down close to the body. cranberries and a piece of butter the size of a walnut in duck.

in a baking-pan, add one teaspoonful of salt and a quarter-cup of boiling water to the the pan, baste them well with melted butter, put them into a very hot oven, and bake forty-five if wanted rare; one hour, if well done; basting with their own gravy every five minutes. When done, serve with the gravy from the pan poured over them. Wild ducks are much better when not stuffed; but if is preferred, potato is (See recipe for Potato Stuffing.) Serve currant jelly and green peas with them. SALMI OF WILD DUCK Proceed in the same manner as for Salmi of Tame Duck, and it is most delicious.

RAGOUT OF WILD DUCK A whole duck, or the remains from yesterday's dinner, may be used for this dish. (See recipe for Ragout of Duck.)

Page 224 See this page in the book

WILD GOOSE A wild goose may be selected and cooked precisely the same as a wild duck.

WILD PIGEONS Wild pigeons may be prepared and as tame ones.

Roasted or baked, they make a very nice garnish for a wild turkey.

After the turkey is dished, arrange six or eight pigeons around it; the vacant spaces with curly parsley.

This makes a very sightly dish. PIGEON PIE Pick and clean four wild pigeons, the same as chicken. Cut halves, put them into a baking-pan, baste with melted butter, and bake in a quick oven for forty-five minutes, basting with melted butter, salt and pepper every ten minutes, using in all about two tablespoonfuls of butter, a half-teaspoonful of salt, and a dash of pepper. At the end of this time, take them out.

Line a two-quart tin basin or a raised pie-mould with plain butter paste. Have ready one pound of ham cut into dice, six hard-boiled eggs sliced. Put a layer of pigeons in the bottom, then ham, then eggs, salt, pepper, and a few bits of butter, then pigeon, and so on, until all Cover with a thick sheet of; make a hole in the centre, and ornament with some leaves and flowers cut out of the paste trimmings. Bake in a quick oven for thirty minutes, or until the paste Put two tablespoonfuls of butter in the pan in which they were roasted, the fire until a nice brown, then add two of flour, and mix add orife pint of boiling water, salt and pepper to

Page 225 See this page in the book

it; the fire, add the beaten yolk of one egg, and pour pie through a funnel, placed in the hole in the centre of top crust, and it It is most delicious. Tame pigeons may be used, but are not as good as the wild ones.

PIGEONS LARDED AND BROILED the pigeons, cut off the head and feet, then split the birds down the back and take out the entrails; wipe them well inside and out with a wet towel, and dry them. the breast with lardoons (small strips of fat pork), using a very fine needle.

Dust the birds with salt and pepper, place them on a broiler, and broil over a moderate fire for threeof an hour, turning frequently. Place on squares of hot buttered toast, baste with melted butter, and serve. Squabs may be cooked in the same way, and served on a bed of green peas. OTHER GAME BIRDS TO ROAST PARTRIDGES, PHEASANTS, QUAIL, GROUSE, OR PRAIRIE FOWLS Pick and draw the birds the same as chicken. Wipe them carefully, inside and out, with a wet towel; then dry them.

Do not wash unless you wish to spoil them. Now tuck the wings back, and fasten the legs up to the sides of the body with a small skewer, so that when the bird is on its back the legs stand up, not down toward the rump, as you a chicken.

Lard them thickly over the breast (this may be omitted, but they are not so good), place them in a baking-pan or before a good fire, baste with melted butter at first and afterwards with their own gravy; dredge with

Page 226 See this page in the book

salt and pepper when Roast three-quarters of an hour, if liked rare \ if well done, one squares of toast, with the gravy in the pan poured around Garnish with parsley. TO BROIL PHEASANTS, PARTRIDGES, QUAIL, GROUSE, OR PRAIRIE FOWLS Split them down the back, lard the breasts, and the same as pigeons. Serve currant jelly with them. TO ROAST WOODCOCKS, SNIPES, OR PLOVERS Many prefer these birds not drawn; is, the crop only is taken out through a small slit in the skin on the back of the neck, while all the entrails are allowed to remain in the bird.

Of course, every one to his own; but we prefer and recommend they should be drawn, but not washed, as it certainly does spoil game or poultry to put them in water.

Wipe them, inside and out, with a damp towel, and then dry on a clean one. For those who like the trail, as it is called, we will give the following recipe:

Pick the birds, singe, and take out the crop as directed. Cut the wings off at the second joint is, the second from the tip.

Scald the legs and peel the skin off the feet and lower part of legs; pick the necks all the way up to the head; singe, fold the legs close to the body, and rnn the bill of the bird through both legs and the body. Cover the breast with slices of bacon and fasten with Now place the birds in a baking-pan with a square of toasted bread under each bird to catch the trail; put them in a hot oven or before a good fire. Roast thirty-five basting the first time

Page 227 See this page in the book

melted butter and afterwards with the gravy in Remove the bacon five minutes before the birds are done, baste them with melted butter, dust with salt and pepper, and put back to brown. Serve on a heated dish with the squares of toast under them. parsley and a spoonful of currant We say to those who, like ourselves, prefer them drawn, proceed as directed above, only draw the bird and it inside and out.

TO ROAST RAIL AND REED BIRDS Pick, draw, and singe the birds.

Cut off the ends of the wings and the feet.

Leave the heads on.

Wipe the birds, out, and wrap each in a slice of bacon.

Take a skewer long enough to hold six birds, run the skewer through the bacon and the bodies of the birds, fasten them on the spit and roast before a basting almost own Serve each bird on a square of toast garnished with parsley of course, removing the skewer and bacon.

Or, wrap the birds in bacon and tie with twine, place in rows in a baking-pan, and bake in a quick oven fifteen minutes, basting three or four times with their own the bacon and strings, serve on squares of buttered toast with the gravy from the pan poured around them. Garnish with parsley. All small birds, such as meadow larks, robins, blackbirds and sparrows, may be cooked in the same manner. BLACKBIRD PIE Blackbird pie may be made the same as Pigeon Pie, using one dozen blackbirds instead of four pigeons.

Page 228 See this page in the book

GAME PIE For any birds mentioned in the preceding recipes may be We will use partridges.

Bone the partridges according to the directions for boning chicken. Then cut them in Cut one dozen mushrooms or truffles into thin slices. Cut one pound of ham into dice. Cut six hard-boiled eggs Chop some very fine.

Have ready one batch of puff paste and the quantity given in of Suet Paste (see recipe for Suet Paste).

Roll half the puff paste down to the thickness of one-third of an inch. Grease a French pie-mould and it carefully with of paste.

a sharp knife cut the paste even with the top of the mould. the paste down to the thickness of a quarter of an inch, and cut pieces one inch square. a layer of birds in the bottom of the mould, then a sprinkling of ham, hard-boiled paste, a few bits here and there; now another layer of birds, and so on until all the materials are Now out for crust the remainder of the puff paste, wet the edges of the undercrust with cold water, put the for the cover on the pie, and it gently with the thumb to cement the two edges together, and with a sharp cut off the upper paste even with the mould. Make a hole in the middle of the top crust. out these trimmings of the paste and cut into leaf-shaped pieces, form and pinch them together in the shape of a flower, and place in the hole of the upper the cover of the pie with egg, and in a moderately quick oven for two hours.

While the pie is baking, take the bones, hearts and livers of the birds, put them in a saucepan and cover with a quart of cold water; add a slice of onion and a bay

Page 229 See this page in the book

leaf, and simmer gently until the pie; then strain.

Put two tablespoonfuls of butter in a frying-pan and until a dark brown; then add two tablespoonfuls of flour; mix until smooth; add one of the stock from bones and liver, and stir constantly until it boils; add six mushrooms, chopped very fine; season with salt and pepper to; take from the fire, add the well-beaten yolks of two use wine, one Pour the sauce in the pie through a funnel placed in the hole on the top, being careful not to break the flower. the pie carefully on to a heated dish, remove the mould, and serve.

Or, omit the sauce and allow the pie to aspic jelly cut into fancy shapes, and put on the dish and around the top of the pie.

Page 233 See this page in the book

FORCEMEATS AND STUFFINGS HAM FORCEMEAT i pint of cold cooked ham, chopped fine YZ pint of stale bread ^ teaspoonful of cayenne i teaspoonful of French Put to boil, add the bread crumbs, and it thickens, then add the yolks of the eggs; the fire and add all the other ingredients, mix, stand away to cool, and it This may be used as stuffing for game or meats, or made into balls, dipped in egg and bread fried in boiling fat, and used to garnish made meat dishes. CHICKEN FORCEMEAT i four-pound chicken i cup of bread crumbs ^ teaspoonful of cayenne i^ teaspoonful of grated nutmeg Clean and draw the chicken as Take the meat from the bones and chop very fine. (The bones and skin may be used for soup or stock.) Put the milk on to boil, (219)

Page 234 See this page in the book

add to it the bread crumbs, it thickens, add the yolks of the eggs well beaten; take from the fire and add all the other ingredients, mix, and stand away to cool. Use the same as Ham Forcemeat. BREAD STUFFING 1 pint of stale bread crumbs 2 tablespoonfuls of melted butter i teaspoonful of sweet marjoram Mix the bread, salt, pepper, parsley and sweet marjoram together, then moisten the it is ready to use.

SAGE STUFFING Make same as preceding recipe, adding two teaspoonfuls of powdered sage.

ONION STUFFING This may be made the same as Bread Stuffing, omitting the and adding two large tablespoonfuls of chopped onion.

POTATO STUFFING 2 cups of mashed potatoes (hot) i teaspoonful of onion Mix the whole together and beat well. This stuffing is nice for ducks or geese.

Page 235 See this page in the book

MEAT AND SAUCES AND GRAVIES Once a week in winter and twice a week in summer you should make your gravy and and for you should save every bone, cooked or uncooked, of beef, mutton, veal, ham, the green tops of celery and all juices in the bottom of the dish from steaks or roasts. Keep them in a stone jar in a cold An economical housekeeper has always on hand a good supply of this stock without the outlay of a single cent.

It should be made on ironing or baking day, thereby saving the use of any extra fuel. This stock could be used for soups, but is never perfectly clear and is not so nutritious as stock made from the shin of beef. The preparation of sauces and gravies is of the greatest importance, and in nothing does the talent of a cook more display itself.

All ingredients used should harmonize and blend perfectly, and you must bear in mind that water is no substitute for stock. Many cooks fail in the thickening of sauces.

The butter and flour should be well rubbed and together before adding the to prevent the sauce from having a floury, uncooked The Drawn Butter sauce, simple as it is, is seldom properly prepared.

(221)

Page 236 See this page in the book

The common practice of wetting the flour and then ring the gravy is objectionable, as in this way the flour does not hold the fat in suspension, and it therefore invariably floats. All sauces must be stirred continually while on the fire, and seasoned carefully, so that each sauce may have its own individual flavor. Spare the cayenne; remember it destroys every other flavor as well as your own taste. "For palates grown callous almost to disease^ Who peppers the highest is surest to please"

Goldsmith.

STOCK FOR SAUCES AND GRAVIES in a all the bones taken your roasts and steaks, cooked or uncooked, bones of mutton, lamb, veal, beef or poultry; also, the trimmings of if fresh, allowing one of cold water pound of bones and meat. Boil and skim same as Soup -, add the same vegetables and seasoning. This stock is excellent for sauces and gravies in the place of water, but does not make a good soup stock. ALLEMANDE SAUCE j4 pint of white stock ^ teaspoon ful of grated YZ teaspoon ful of onion % teaspoonful of white pepper Melt the butter, but do not brown it; add the stock, stir continually until the mushrooms, simmer one minute. add the beaten yolks, salt, pepper, nutmeg and onion is a nice sauce for boiled or baked fish. Do not boil after adding the eggs.

Page 237 See this page in the book

SAUCES AND GRAVIES ANCHOVY SAUCE Make a Mattre d' Hotel Sauce, then add to it three tablespoonfuls of anchovy paste. The paste may be purchased from your grocer in bottles ready for use.

This is a nice sauce for fried fish APPLE SAUCE 6 tart apples ^ cup of water Sugar and nutmeg to taste Pare, core and slice the in a porcelain the water, cook and soft (about ten then mash them through a sieve, or, better, a " Hen is Vegetable Press," add butter the size of a walnut, sugar, and nutmeg, mix well, and it This should accompany all pork dishes. BEARNAISE Yolks of four eggs 4 tablespoon fuls of olive oil Dash of cayenne 4 tablespoon fuls of hot water i tablespoon ful of tarragon vinegar Beat the yolks until creamy, add the water and oil, stand the bowl in a pan of boiling water, and stir until the eggs Take from the fire and add the vinegar, salt and pepper; mix well, and stand away to cool. is most delicious, and may be a broiled steak, smelts, or lobster chops. BECHAMEL SAUCE 1 gill of stock i gill of cream T/2 teaspoonful of salt Melt the butter without browning, then add the flour, mix

Page 238 See this page in the book

until smooth; add the stock and cream, stir continually until it the the the yolk of the egg well beaten. This sauce is especially nice for sweetbreads, chickens, cutlets, and baked or boiled BREAD SAUCE ^ pint of bread crumbs 1 tablespoonful of onion juice, or one small onion Put the bread and milk in a farina boiler, add mace, and bay leaf, cook; press through a sieve, return to taste, and it BROWN SAUCE No.

y<2, pint of stock ^ teaspoonful of onion juice Y% teaspoonful of white or black pepper Melt the butter, stir until a dark brown, add the flour, mix well; add the stock, and stir continually until onion juice, it BROWN SAUCE No. 2 i even y2 pint of boiling water i small carrot i tablespoon ful of Worcesteri tablespoonful of mushshire sauce room catsup i tablespoonful of sherry, if you use wine y& teaspoonful of pepper Melt and stir the until a dark brown,

Page 239 See this page in the book

SAUCES AND GRAVIES then add the flour, and mix smooth; add the boiling water, it carrot, bay mace, and Simmer very gently for strain, add the Worcestershire mushroom catsup, and pepper; stir until thoroughly mixed, and it is ready to use.

is for beefsteak or warmed-over meats. BROWN SAUCE No. 3 i tablespoonful of Worcesi tablespoonful of sherry, if tershire sauce you use wine ]/2 pint of stock Slice the bacon, put it in a frying-pan and try out all the fat.

Take out the bacon, add the stir until smooth; add the stock, it boils; add the Worcestershire sauce, mushroom from the fire, and add the wine. CAPER SAUCE Make a Drawn Butter, according to the recipe given, add to it one large tablespoonful of capers. This is nice served with boiled mutton or fish. CELERY SAUCE 5 roots of celery i pint of cold water i even tablespoonful of flour Clean the celery, cut it into small pieces, put it in a saucepan, add saucepan, and stew slowly for half an hour, then press it through a colander. butter in a frying-pan the; add the milk and celery, stir it ready to use.

This sauce is usually served with boiled poultry.

Page 240 See this page in the book

CHAMPAGNE SAUCE Make Brown Sauce No. i, omitting the onion juice; from the fire, add one gill of champagne. This is suitable for game. It may be varied by adding one gill of port wine instead of champagne. CHESTNUT SAUCE i pint of the large chestnuts i pint of stock the chestnuts; when them, mash Melt the butter and until a dark brown, then add the flour, mix well; add the stock and chestnuts, stir continually it boils; add the salt and pepper. This is especially nice for roasted poultry. CRANBERRY SAUCE i quart of cranberries the cranberries in in a porcelain-lined kettle with one pint of water, and boil rapidly ten or the pop; press them return them to the the the the is thoroughly melted (this will take about two minutes); turn out to cool. Serve with poultry, game, venison, or mutton. CREAM SAUCE ^ pint of cream or milk the careful not it; add the flour, mix until smooth; or milk, it boils; add sak and pepper, and use at If you are not quite ready to use

Page 241 See this page in the book

SAUCES AND GRAVIES to keep warm, stirring frequently to prevent a crust from forming on the top. This sauce may be used with lobster chops, sweetbreads, chicken chops, and other similar dishes. CREAM SAUCE WITH MUSHROOMS a Cream Sauce, add one cup of fresh mushrooms chopped fine, or the same quantity of canned mushrooms, and cook over boiling water ten minutes. If canned mushrooms are used, simply heat, do not cook, as it toughens the mushrooms.

This sauce may be used the same as Cream Sauce. CURRANT JELLY SAUCE Make Brown Sauce No. i, and add to it four tablespoonfuls of currant let it boil up once, and it is ready to use.

This is served with game. CURRY SAUCE Add one teaspoon ful of curry powder and one teaspoonful of onion juice to the recipe for Drawn Butter. DRAWN BUTTER 2 tablespoonfuls of butter ^ pint of boiling water Mix the butter and flour to a smooth paste in a bowl, place the bowl over the in a pan of boiling water, add the half-pint of boiling water gradually, stirring all add the the use The great in preparing drawn butter is to take from the fire as soon as For this sauce it is very essential to have good with asparagus, boiled fish, cauliflower, etc.

Page 242 See this page in the book

EGG SAUCE a Cream Sauce, and when finished add two hardthe whites chopped the pressed through a sieve. Serve with boiled poultry. ESPAGNOLE SAUCE Boil one of consomme until reduced put four ounces of butter in a frying-pan and until very brown; then add two of; add the reduced consomme, stir continually until it; one of Worcestershire sauce, one tablespoonful of mushroom catsup, salt and pepper to taste. fire and add two tablespoonfuls of sherry. FISH SAUCE gherkins ^ pint of olive oil Put the chopped parsley into a bowl and pound it with a potato-masher until reduced to a pulp, then add to yolks of the eggs, mix thoroughly, and proceed as for Mayonnaise you have finished it, add the cayenne and gherkin. Serve with boiled or broiled fish. SAUCE HOLLANDAISE Make a Drawn Butter; when you have finished it, take it the and add gradually the of two; juice of half a lemon, a of onion juice, and a Serve with boiled or baked fish and fish croquettes. LOBSTER SAUCE Make a Drawn; you finished it, add one cup of boiled lobster, chopped fine, and the coral, if

Page 243 See this page in the book

SAUCES AND GRAVIES there be any, rubbed to a smooth paste with a tablespoon fuJ it to the fire and stir for five minutes. MAITRE d'HOTEL SAUCE i tablespoon ful of lemon juice Mix all the ingredients and knead well together in a bowl. It should be perfectly smooth. Served with salt fish, broiled or fried.

is also called Maitre d' Hotel Butter. MINT SAUCE i bunch of mint (ten stalks) i large tablespoonful of white ^ teaspoonful of salt Chop the mint until very fine; then mix with it the sugar; add salt and pepper, and rub well, adding the vinegar little by little.

Serve with roast lamb. MUSHROOM SAUCE Make Brown Sauce No.

3, and add to it one pint of fresh or canned mushrooms; if the first, simmer gently for fifteen; latter, only five.

Take from the fire, and add the wine, it.

The fat must be very brown before adding the flour, or the sauce will be muddled. Serve with broiled steak, fillet, veal cutlets and other similar dishes.

OLIVE SAUCE Make Brown Sauce No.

i, and add to it one dozen olives prepared as follows: With a sharp-pointed knife pare around and around the olive as you would an apple, keeping close to the stone; throw them in boiling water for ten minutes,

Page 244 See this page in the book

then drain, and add them to; simmer gently for Serve with broiled steak or roast ducks. ONION SAUCE Peel one dozen small onions, put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil half an hour, then drain and press through a fine sieve. a White Sauce, add the onions to it, let it boil up once, and it This is nice with boiled fowl. OYSTER SAUCE Boil twenty-five oysters in their own liquor for one minute, stirring continually; drain, put the liquor back on the fire; add one cup of cream or milk; rub one -tablespoon ful of butter and two of flour to a smooth paste, and stir into the it the dice, add them to the sauce, season with and the will curdle if boiled adding the oysters. Serve with poultry and boiled fish. PORT WINE SAUCE as Champagne Sauce, using port wine instead of champagne. Serve with duck or game. ROBERT SAUCE J i ounce of flour 3 small onions ^ pint of stock i teaspoonful of tarragon i teaspoonful of French Put the butter in a frying-pan to melt; when melted, add the mix, and add the onion, chopped over the fire until the whole is lightly browned; the stock; Mix the vinegar, sugar and mustard together into the sauce, and it

Page 245 See this page in the book

SAUCES AND GRAVIES SAUCE PIQUANTE Make Brown Sauce No. i, stand boiling water to keep hot while you prepare the following:

Put two tablespoonfuls of chopped onion, one gill of vinegar, one tablespoonful of capers, and (if you can get it) one tablespooonful tarragon in a saucepan, and simmer for five minutes; add to it the brown sauce, stir continually until it boils, and boil five minutes; strain and use.

SHRIMP SAUCE Make the same as Lobster Sauce, adding one cup of chopped shrimps instead of one cup of lobster. SHAD-ROE SAUCE Wash two shad roes in in a saucepan, add one salt, cover with put the lid on the saucepan, and simmer gently for fifteen Drain, remove the outer and mash fine.

Make a White Sauce, add the roe gradually to it, boil up once, and it Serve with baked shad. SUPREME SAUCE i tablespoonful of thick ^ pint of chicken stock Melt the butter, being careful not to brown; add the flour; mix; the;; add the cream. Take from the fire, add the well-beaten yolks of the eggs, parsley, salt and pepper, and it This sauce may be served with broiled or fried chicken, or chicken cutlets.

Page 246 See this page in the book

SAUCE TARTARE YI pint of mayonnaise dressing 3 olives i gherkin i tablespoonful of capers olives, gherkin, and capers very fine, add them dressing, and it is ready for use.

You may add a half-teaspoonful of powdered coriander seed, or one tablespoonful of tarragon vinegar. Serve with smelts, lobster chops, or cold meat dishes. TOMATO SAUCE i pint of stewed tomatoes Put the on the bay mace, and simmer for ten the butter, add to it the; mix Press the tomatoes through a sieve, add them to the butter and flour, stir continually until it boils, add salt and pepper, and it This may be served with chops, fillet, or broiled steak. CREAM TOMATO SAUCE Make a Tomato Sauce, and, when ready to serve, add to it of adding the cream. WHITE SAUCE but not least, as is the foundation of many others:

^ pint of white stock the butter, but do not brown; add to; mix, and add the stock; stir continually until; add it

Page 247 See this page in the book

In giving recipes for salad dressings, it is almost impossible to give exact quantities, especially if we consider the great diversity of tastes.

Delmonico, it is said, used only one yolk as a foundation for a quart of oil, with salt and cayenne as seasoning. For fish, meats, and some vegetables, such as cauliflower, tomatoes, and (mayonnaise) seems appropriate; but the simple French dressing for lettuce, served as a salad after a hearty meal, In preparing these dressings, use a silver or wooden fork, a large soup plate, which should be very, very cold, and the freshest and of olive oil, cayenne or white pepper, and good strong vinegar or lemon A common question is, " What can we use in the place of oil ?" Cream and melted butter may be used, but will not take the place of the oil.

The Spanish proverb is persons are necessary to make a good salad: "A spendthrift, for oil; a miser, for vinegar; a barrister, for and a madman, to stir it up."

If you wish to preserve the crispness and flavor of green vegetables for salads, throw them in ice-water for an hour, then dry carefully on a soft towel, being careful not to bruise them, and then put in a cold place until wanted. Never mix any salad with the dressing until you are ready (233)

Page 248 See this page in the book

to serve it.

Use the coldest of dishes to it on, and, if garnished properly, it is one of the most attractive and wholesome dishes on the table. MAYONNAISE DRESSING Put the uncooked of two eggs a clean, cold soup-dish, beat them well with a silver or wooden fork about one minute; then add a half-teaspoonfnl of salt, a dash of cayenne, and, if you like it, a half-teaspoon ful of mustard. Work these well together, and then add, drop by drop, a half-pint or more of olive oil. You must stir rapidly and steadily while adding the oil.

Do not reverse the motion, or it may curdle.

After adding one gill of oil, alternate occasionally with a few drops of lemon juice or vinegar.

The more oil you use, the thicker the If too thick, add a half-tablespoon ful or more of vinegar, until a proper consistency. * or oil may be added, according to the quantity of dressing wanted. \Vith care a bottle of oil may be stirred yolks of two eggs, alternating with a few drops of lemon juice or vinegar, after adding the first gill of oil. It is easier, however, to start with three yolks when making a quart of dressing. In case the dressing should curdle, /.

e., the egg and oil separate, which makes the liquid, begin anew at once with the yolks of two eggs in another plate, and after stirring them well, add by teaspoonfuls the curdled mayonnaise, stirring all the while, and then finish by adding more oil as directed.

In warm weather, it will take only one-half the time, if you put the you make the mayonnaise on a piece of ice, or in a pan of ice-water; the oil and eggs should also be cold. if covered closely in a jar or tumbler, will keep in a cold place one week.

Page 249 See this page in the book

It also may be varied by adding plain or tarragon vinegar, whipped cream, a of coriander seed, chervil, or onion FRENCH DRESSING 3 tablespoon fuls of olive oil Put the salt and in a bowl, add gradually the oil, rub and mix until the is thoroughly dissolved; add by degrees the vinegar, stir continually for one minute, and it Tarragon vinegar may be used for this dressing instead of plain vinegar.

SALAD DRESSING Yolks of three hard-boiled eggs" Yolk of one raw egg gill of olive oil YI teaspoon ful of salt Dash of cayenne the cooked perfectly smooth, then add the raw one, and work with an elastic-bladed knife for five the salt and cayenne, mix again, and add the oil drop by drop, stirring rapidly and steadily all then add the vinegar by degrees, and it is finished.

More oil and vinegar may be added to this if a greater quantity of dressing is required. SALAD DRESSING WITHOUT OIL YO. pint of milk 2 even tablespoon fuls of cornstarch Butter the size of a walnut i saltspoonful of black pepper the corn starch with a

Page 250 See this page in the book

very little cold milk, add to the boiling milk, and stir continually until it boils and thickens; then add the yolks of the eggs well beaten, cook one minute, take from the fire, salt, pepper, butter and vinegar, stand away until cold, and it CREAM SALAD DRESSING Yolks of three hard-boiled eggs 1 tablespoonful of melted butter Yolk of one raw egg i gill of thick cream YO, teaspoon ful of salt Mash the hard-boiled yolks until fine, then add the raw yolk and work with an elastic-bladed knife to a perfectly smooth paste; then add the salt, pepper and melted butter, then by degrees the cream, working and stirring all the while; now add the vinegar, mix well, and it is finished.

CHICKEN SALAD Draw, singe, and the chicken same as for Chicken Croquettes. When done, and perfectly cold, remove the skin and cut the meat into If you want it very nice, use only the white meat, save the dark for croquettes.

After you have cut it away in a cold cut the white parts of celery into pieces about a half-inch long, throw them into a bowl of cold water and also stand them away until wanted. To every pint of chicken allow two-thirds of a pint of and a cup and a half of mayonnaise to serve, dry the celery and mix the chicken, dust salt, white pepper or cayenne, then mix with it the mayonnaise.

Serve on a cold dish garnished with the white celery tips.

Page 251 See this page in the book

One cup of whipped cream may be added half-pint of mayonnaise, when ready to use it.

It makes the dressing lighter with less of the oily flavor. The liquor in which the chicken was boiled may be used for soup.

VEAL SALAD salad may be made as Chicken Salad, using cold roast or boiled veal instead of chicken.

MAYONNAISE OF SWEETBREADS and one pair of sweetbreads, then throw them into cold water for a half-hour. Remove the fat and skin, and cover them with boiling water; add a teaspoonful of for twenty minutes. done, stand away to cold, cut thin slices.

Wash and dry the tender leaves from one head of lettuce.

Rub of a soup dish with and make in it nearly a half-pint of mayonnaise. Place a thin slice of onion in the centre of your salad dish, arrange the lettuce leaves around it; mix the sweetbreads carefully the mayonnaise, and put in the centre of the is a delicious salad, and if prepared as directed will have only the faintest suspicion of onion. Tarragon vinegar added to the mayonnaise is a great improvement.

CRAB SALAD 1 dozen crabs Y<2, pint of mayonnaise dressing 2 heads of salad Boil the crabs the same as for Deviled Crabs. pick out the meat, and put it away until wanted. and dry the salad carefully, and make the mayonnaise.

Page 252 See this page in the book

When ready to serve, mix the crab meat and the mayonnaise together. Garnish the dish with the white leaves of the salad, place the crabs in dish, and Or, the salad may be served in the back shell of the crabs, garnished with the tiny salad leaves. FISH SALAD Cold boiled or baked fish may be made into salad, allowing one head of lettuce and a half-pint of mayonnaise to every pint of the picked fish. LOBSTER SALAD 2 lobsters (weighing four or five pounds) The tender leaves from two heads of lettuce y-2, pint of mayonnaise the lobsters as for Boiled Lobster. cold, take out the meat, being careful not to break the body or shells, and rejecting the stomach, the black vein running along the back of the tail, and the spongy fingers on the outside of the body. Cut the meat into dice with a silver knife, and stand it in a cold place Make the mayonnaise. Clean the two tail shells, and one back, in cold water, and with scissors, remove the thin shell from the under side of the Wash and dry the lettuce leaves, put them around the salad dish in two or layers.

Join the in the form of a boat, the body shell in the centre, place them in the salad Mix the mayonnaise and lobster together, put it this boat.

If is any coral, mash it Garnish with a chain of hard-boiled cut and linked

Page 253 See this page in the book

SALAD OF OYSTER CRABS i pint of oyster crabs y? pint of mayonnaise i head of lettuce Throw the oyster crabs into boiling salted water for dry carefully on a to use, mix them with the mayonnaise and serve on the crisp lettuce leaves. These come in already blanched; simply drain, wipe and they are ready to use. OYSTER SALAD Boil twenty oysters in their own liquor five minutes, drain, in cold water, then dry and stand away until very When cold, mix with a half-cup of mayonnaise, and serve on crisp salad leaves. MAYONNAISE OF SALMON One pint of cold boiled or canned salmon, free all bones and a half-pint of mayonnaise, may be mixed together and served on a bed of crisp salad leaves. SHAD-ROE SALAD Wash one set of shad roes, put them in a saucepan, cover them with boiling water, add a teaspoonful of salt, put the lid on the saucepan and simmer gently twenty lift them carefully from the water and stand away until perfectly cold. Make a half-pint of mayonnaise and stand it away also.

When ready to serve, remove the skin from the outside of the shad roe and cut them into slice of onion in salad dish, arrange around it crisp salad leaves, heap the shad roe in the centre, pour over it the mayonnaise, and it

Page 254 See this page in the book

SHRIMP SALAD Boil the shrimps as in recipe for Boiled Shrimps, and when the shells, and stand away To every pint of the boiled shrimps allow nearly a half-pint of mayonnaise.

When ready to serve, cut the shrimps into small pieces with a silver knife, mix them with the mayonnaise, and serve on crisp salad leaves. Dunbar's or White's canned shrimps are very nice, and may be used for salad. After removing them from the can, wash them in cold water, dry them with a soft towel, and they are ready to use. Sardines and anchovies may also be made into salads. SALAD OF ASPARAGUS TOPS i pint of asparagus tops The rule for French dressing in salted for drain, throw into cold water, and until ready to use.

Then dry carefully with a soft napkin, put them into the salad dish, pour over the French; let about ten minutes, and serve. BEET SALAD Slice, and cut beets to make one pint; heap them in the centre of a salad dish and cover with a half-pint of sauce Tartare. Garnish with parsley, and serve very cold. SALAD OF STRING BEANS Trim one pint of very young beans, put them in a saucepan, cover with boiling water, add a teaspoon ful of salt and throw them into cold water until very cold, then dry them with a soft cut each bean in lengthwise, arrange them neatly on a salad-dish, cover them with French dressing, let stand one hour, and serve.

Page 255 See this page in the book

CAULIFLOWER SALAD i medium-sized head of cauliflower y2 Pmt f mayonnaise Boil the cauliflower as directed, throw into cold water until wanted, then pick it apart carefully, dry with a soft napkin, put in the salad dish, pour over the mayonnaise, let fifteen minutes, and serve. CELERY SALAD Cut the white stalks of celery into pieces a half-inch long. To every pint of these pieces allow a half-pint of mayonnaise dressing.

Dust the celery lightly with salt and pepper, mix it with the dressing, heap it on a cold plate, garnish with white tips of the celery, and Do not mix the celery and dressing until you are ready to use the salad.

COLD SLAW 1 quart of cut cabbage y> cup of cream (sour A little pepper Butter the size of a walnut Cut the cabbage very fine and put it in an earthen bowl. Put the vinegar on to boil. Beat the eggs until to them the cream and butter. Now add to these the boiling vinegar.

the boiling hot, add the salt and pepper, and pour over the cabbage, and it is ready to serve when very cold. CUCUMBER SALAD 2 young cucumbers l/2 teaspoonful of salt Pare and slice the cucumbers very thin, soak them in cold water one hour, then dry.

Put them in your salad bowl, sprinkle them the pour over the vinegar.

Page 256 See this page in the book

EGG SALAD Boil six eggs fifteen minutes; while they are boiling, make a French dressing and add to it one tablespoon ful of tarragon vinegar, one tablespoon ful of onion one of finely chopped are done remove the cut and arrange them on a salad dish so that one overlaps the other; pour the dressing over while the are still hot, stand away in a for one or two hours, garnish with parsley, and serve. LETTUCE SALAD Choose the crisp centre leaves of the head lettuce. if necessary, and dry thoroughly and carefully with a soft Break or tear the convenient pieces with a silver fork. Cover with a French dressing, turn the whole upside down to mix it well, and serve immediately. It is customary in this country to serve mayonnaise with lettuce salad, but after one has had a heavy dinner the simple French dressing is more refreshing. The following may be made and served the same as lettuce salad:

Endive Water-cress Nasturtium blossoms Sorrel Peppergrass Turnip tops Dandelions Corn -salad MACEDOINE SALAD 1 boiled beet i boiled carrot 2 tablespoon fuls of cooked green peas i root of celery i dozen boiled string beans ^ pint of mayonnaise y<2, cup of boiled asparagus tops beet, beans, carrot, and celery into small pieces; chop the onion very fine; mix all the vegetables together, then add the mayonnaise, and serve immediately. If the vegetables are properly prepared, this makes a delicious salad.

Page 257 See this page in the book

The vegetables may be purchased in bottles, prepared, from the grocer. POTATO SALAD 9 tablespoon fuls of olive oil i teaspoonml of salt i saltspoonful of black i good-sized onion 3 or 4 sprigs of parsley the While, they are boiling, prepare the dressing.

Put the salt and pepper into a bowl, and add gradually the oil; stir until the salt is thoroughly dis; add gradually the vinegar, all very, very the potatoes are done, cut them into thin slices, mix them carefully with the onion, then add the dressing, and turn them upside down without breaking the potatoes. Dish, and stand away in a cold place for one or two hours. Sprinkle with the parsley chopped very fine.

The dish may be garnished with parsley and pickled beets cut in fancy shapes. TOMATO SALAD ^ cup of mayonnaise dressing The crisp part of one head of lettuce Peel the tomatoes without scalding, and put them on ice until they are very, very cold. Make the mayonnaise, and it on the ice until wanted. The lettuce may also be washed and dried.

When ready to serve, cut the tomatoes in halves.

Make twelve little nests with two or three salad arrange uniformly on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato, and serve immediately. FRUIT SALAD DRESSING No.

Y<2, teaspoonful of cinnamon 2 tablespoonfuls of Madeira Mix the sugar and cinnamon together, add the wine, and stir constantly until the sugar is dissolved.

Page 258 See this page in the book

FRUIT SALAD DRESSING No. 2 1 tablespoonful of maraschino 2 tablespoonfuls of champagne Mix all the ingredients together, and stir until the sugar is APPLE SALAD 4 tablespoonfuls of powdered sugar ^ teaspoonful of cinnamon Pare, core, and cut the apples into very thin slices. layer of these slices in the bottom of a glass dish, sprinkle them with the sugar, and a little cinnamon, then another apples, and so continue all the wine over, and stand away in a cold place for one hour, and it APRICOT SALAD Pare, cut the apricots in halves, and remove the stones.

Arrange the halves neatly in a bowl, with the stone up; then pour over them Fruit Salad Dressing, No. in a cold place one hour, and serve. BANANA SALAD Peel and cut six bananas slices, then pour over them Fruit Salad Dressing, No. 2, stand in a cold place one hour, and serve.

ORANGE SALAD Peel, cut six oranges into slices and remove the seeds, pour over them Fruit Salad Dressing, No. 2, stand away one or two hours, and serve.

Mandarins may be used in the same manner. PEACH SALAD Made precisely the same as Apricot Salad.

Page 261 See this page in the book

DINNER-GIVING FOR SENSIBLE PEOPLE Little dinners, pretty and enjoyable, are, to my mind, the only rational way of entertaining.

If people in ordinary circumstances are to make them a success, they must try no elaborate dishes, no long dinners which it is necessary to get some one in to cook; for this is always evident, and makes dinner-giving both a burden and an expense.

If dinners are to be successful, must neither, otherwise they lapse into long dinners, too often stupid, with the hostess too wearied to be bright, after a day spent in a hot kitchen, helping her incompetent cook to struggle with unaccustomed, and hence difficult, dishes. As one course after another comes on, their success is her chief anxiety, rather than the entertainment of her guests. Inexpressibly better a simple joint, with roast potatoes, and a fresh, bright hostess, whose only thought is the intellectual entertainment of her guests. The elaborate and conventional dinner, complete at all points, which the dinner-giving of a century and a half has evolved, is beyond any but the very wealthy.

few of them succeed in giving still fewer of their guests enjoy it, Its triple triplets of soup, and (247)

Page 262 See this page in the book

fish, the releve, entrees, and roast, a pause of rum punch to stimulate languishing digestion, game with salad, sweets and ice, coffee to close, and a bewildering series of wines, with an alcoholic appetizer to begin and end, have, however, had effect in making many feel a formal dinner must only follow this model from afar.

So, with only the resources of a simple household, they compass, with infinite labor, oysters, soup, and fish, add some made dish to the meat, and put salad before and ice cream after the pudding or sweets. But success here, with a moderate income, is as rare as success with the long dinner at the complete Try to grasp the theory of the elaborate edifice which custom and convention has piled up, and see if your own resources cannot reproduce its purpose with better success.

After having carefully analyzed it, you will see at once that the most complex dinner simply aims to begin with something of easy digestion, slide by some transition to the roast, and make sure that through salad, sweets and coffee, the last half of your dinner shall interest the appetite as as satisfy hunger.

You, have, therefore, soup, roast, dessert, which make up the usual dinner of thoroughly civilized people, and below you see how, with but moderate resources, you may so vary as to make a "little dinner" complete and satisfying in itself; more, the most elaborate meal at Delmonico's cannot do. To begin with, don't have too many people.

It is as bad as too many courses. years of experience have taught you how to conduct and carry on the conversation and social contact of eight or ten, six at the utmost are for a successful dinner.

Get together around an evening dinner table, six of the pleasantest people whom you know (including yourself), put at defiance most of the traditions for a dinner party, and success will be quite sure to be the result. I say " night," because there is an inde-

Page 263 See this page in the book

DINNER-GIVING scribable something about the meal, together with the hour and the lights and all, that seems people talk as they never talk at a noon dinner or at a tea. Have only what your cook can do easily, and, above all things, never try anything that you have not had sufficiently often when you are by yourselves to be quite sure she can do it are too far from the sea for oysters on the shell to be quite perfect, or even are not, begin Follow this, perhaps, with cream It is more prepared in any form, and almost every one likes it.

This should be succeeded by the usual roast, or something of the sort, with serve one vegetable only, beside or Then, of course, comes a salad, and that some sweet as a dessert.

East India preserved ginger is one of the nicest things possible, and not at all expensive, as a jar costing $1.50 will make several desserts. it some wafers or delicate, water-crackers, and be to it from the jar in which it comes, standing the jar on some pretty plate. Lastly, comes black coffee. S. W.

R. WILLIAMS. MENUS It would, indeed, he a difficult task to add to what has already been given in modern bills of fare, but the few following may be of use in and pretentious families:

BREAKFAST Oat Meal Mush with Whipped Cream Broiled Steak Stewed Potatoes Quick Muffins

Page 264 See this page in the book

BREAKFAST Fried Indian Mush, Maple Syrup Cecils of Cold Meat Saratoga Potatoes Flannel Cakes Cocoa Fruit in Season BREAKFAST (SPRING) Small Hominy Boiled in Milk Lamb Chops, Broiled Lyonnaise Potatoes Gems Orange Salad BREAKFAST (SPRING) Flannel Cakes Fried Chicken, Cream Sauce Scalloped Salad with French Dressing BREAKFAST IN LENT Oat Meal Mush with Whipped Cream Broiled Oysters Beauregard Eggs Muffins Coffee or Chocolate Pomegranates BREAKFAST (SUMMER) Strawberries without Stemming Broiled Tomatoes, Cream Gravy New Potatoes, Boiled Cheese Ramakins Rolls

Page 265 See this page in the book

DINNER-GIVING LUNCHEON Bouillon Orange Sherbet Served in Orange Skins Fish a la Reine in Paper Cases Chicken Croquettes French Peas Terrapin with Saratoga Potatoes Boned Chicken Wafers Montrose Pudding Black Coffee LUNCHEON Roman Punch Served in Ice Tumblers Sweetbreads a la Creme Served in Paper Cases Partridges on Toast Salmon Croquettes, Sauce Hollandaise Ramakins Charlotte Russe Black Coffee DINNER (SPRING) Julienne Soup Oysters a la Cr6me Roast Lamb, Mint Sauce Peas New Potatoes Lettuce, French Dressing Crackers and Cheese Black Coffee DINNER (SUMMER) Tomato Soup with Crofttons Boiled Sheep's Head, Sauce Hollandaise Fillet of Beef with Mushroom Sauce Peas Corn in the Husk Tomato Salad Cheese and Wafers Strawberry Bavarian Cream

Page 266 See this page in the book

DINNER (AUTUMN) Puree of Beans Stuffed Cabbage with Cream Sauce Roast Chicken, Giblet Sauce Mashed Potatoes Stewed Tomatoes Rice Croquettes Celery with Mayonnaise Cheese Fingers Wigwam Pudding Black Coffee DINNER (WINTER) Oysters on the Half Shell Consomme Cream Macaroni Boiled Leg of Mutton, Caper Sauce Currant Jelly Mashed Potatoes Peas Cauliflower Lettuce with French Dressing Water Crackers Neufchatel Lemon Sponge Black Coffee SUPPER Fried Chicken Waffles Stuffed Sliced Tomatoes Sardines Iced Tea

Page 267 See this page in the book

To ascertain the freshness of an egg without breaking it, hold it a strong light, or toward the sun, and if the yolk appears round, and the white surrounding it clear, the chances are it is good.

Or, put them in a bucket of water; the fresh ones will sink immediately, those that float are doubtful.

The shell of a fresh egg looks dull and porous. To preserve eggs, it is only necessary to close the pores of the shell.

This may be done by varnishing, or by dipping in melted suet, and then packing them in salt with the small end downward.

Or, make a lime water by pouring one gallon of boiling water over one pound of lime; cold and settled, it off carefully into a stone jar over the eggs, which must be packed with the small ends downward; keep in a cool, dark I have used this recipe myself with perfect success, the eggs being fresh and sweet at the end of three months.

BAKED EGGS 2 tablespoon fuls of finely-chopped chicken (353)

Page 268 See this page in the book

y% teaspoonful of ground mace Dash of cayenne the eggs fifteen minutes, throw them into cold water, shell them, cut them into halves crosswise, cut a little slice from the bottom to make them stand. Take out the yolks, mash them fine, add to them all the other ingredients, mix the hollowed whites and heap up in a tiny pyramid, brush over with the yolk of a raw egg, and put in the oven to brown; while they are browning, broil a slice of ham, cut it into as many squares as there are eggs. Make a Cream Sauce (see recipe). Serve the eggs on the squares of ham, and pour the cream sauce around them. BEAUREGARD EGGS -fa pint of milk i tablespoonful of corn starch Lump of butter, size of a 5 squares of toast walnut nd pepper to taste Cover the eggs with boiling water and boil for twenty minoff their shells, chop the whites rub the yolks through a Do not mix them.

the milk on to boil, rub the butter and corn starch together, and add Now add the whites, and Put the toast on a hot dish, cover it with a of this white sauce, then a layer of the yolks, then the remainder of the whites, and then the remainder of the Sprinkle the top with a little salt and pepper, stand in the oven for a minute or two, and serve. is good and sightly.

EGGS a la BECHAMEL gill of white or veal stock gill of cream Boil the eggs fifteen minutes; while they are boiling, prepare

Page 269 See this page in the book

the sauce as follows:

Melt the butter in a frying-pan, being careful not it; add to it the flour, mix until; add the stock and cream, and stir continually until it; add salt and pepper, and stand it over the tea to keep warm while you thin shreds, chop the yolks into tiny squares, then pile them in the centre of a shallow, heated dish, and arrange the whites around them. Give the sauce a stir and it around the eggs. BOILED EGGS The fresher laid are, the better.

in like set, about two minis enough.

A new-laid egg if you wish the yolk set. To boil hard, for salads or made dishes, will take ten minutes. EGGS FOR BREAKFAST i slice of onion ^ pint of white stock Boil the eggs for fifteen minutes. Remove the shells, take out the yolks, being to break them; cut the whites and the mushrooms into dice. Put the butter on to melt, add the flour, mix until smooth; add the stock and stir continually until it boils; add the salt and pepper, the whites of the eggs, and the mushrooms, stir over the fire until it comes again to a boil, throw in the yolks and let it stand over the tea kettle for one or two minutes until the yolks are heated. Serve in a small shallow dish. a la CREME

Page 270 See this page in the book

minutes, remove the shells, and cut them in halves crosswise. Slice a little bit off the bottom to make them stand.

Put the in to melt, then add the flour, mix until smooth, add and stir continually until it boils, add the salt and pepper. Stand the eggs on a heated platter, pour the sauce over and around them.

DEVILED EGGS 1 large teaspoon ful of French mustard 2 heaping tablespoon mis of cold boiled ham or tongue i tablespoonful of olive oil Cover the eggs with warm water, and boil fifteen then throw them into cold water for half an hour; this prevents the whites from turning dark. the and cut the eggs in halves lengthwise. Take out the yolks carefully without breaking the whites. Rub the yolks to a smooth paste with the mustard and oil, then add or tongue finely chopped, the salt and pepper, and mix the hollowed whites with this mixture, and serve on a bed of water-cress or salad. For picnics or garden parties, put the two corresponding halves and closely.

Cut white tissue paper into pieces six inches square, fringe the opposite sides, roll one egg in each paper, twist the fringed ends same as the candied secrets. Serve on a napkin, in a pretty little basket, garnished with smilax or myrtle. EGGS FONDUE 2 heaping tablespoon fuls of Parmesan Beat the eggs with a fork until the

Page 271 See this page in the book

and Parmesan.

Put a tablespoonful of butter in a fryingpan; when hot, turn in the eggs, and stir cooked and smooth.

Serve on squares of buttered FRIED EGGS Cut a nice piece of bacon into squares, put these in a fryingpan, and set over a gentle they may lose fat.

When as much as will freely come out is melted from them, lay them on a warm the eggs gently into a saucer, and then slide them into the fat. Fry gently until the yolk is set.

Take out with a slice, place on the warm dish, and garnish with the bacon. EGGS IN MARINADE i pint of vinegar ^ teaspoonful of ground 1/2 teaspoonful of pepper Boil the eggs fifteen minutes. Take off the shells and stick four cloves into each egg.

Put the vinegar on to Pvub the mustard, salt, and pepper with a little cold vinegar, to a smooth paste, and add to the vinegar when boiling. Stir over the fire one minute. Put the eggs in a glass fruit jar, pour over them the let stand two weeks.

These are nice to serve as an accompaniment to broiled steak.

EGGS sur le PLAT Butter the bottom of little egg basins or one large tin dish. Break one egg into each of the basins, being careful not to break the yolk, or six eggs may be broken in the large dish. Sprinkle with salt and pepper, and bake until the yolks are set. Serve in the dish in which they are

Page 272 See this page in the book

POACHED EGGS Strictly fresh eggs only are fit to poach.

The beauty of a poached egg is for the yolk to be seen blushing through the white, which should be just sufficiently hardened to form a veil for the yolk.

Have some fresh boiling water in a stewpan, break the egg into a saucer, remove the parr from the fire and gently slip the egg into it. Now break another, and so on until the bottom of the pan is covered.

it over a moderate fire, and as soon as the water boils the eggs are ready; take them up with a slice, and neatly round off the ragged edges of the whites. Serve on buttered toast.

SCRAMBLED EGGS Break six eggs in a bowl and beat them gently until all the yolks are broken.

Put a piece of butter the size of a walnut in a frying-pan and put over the fire to melt; as it is hot, turn in the eggs and stir continually until they are set.

STUFFED EGGS i tablespoon ful of melted i tablespoonful of tongue or ham Boil the eggs fifteen minutes. Cut them in halves lengthwise, take out the yolks carefully, mash them fine, add the butter, the tongue or ham finely chopped, salt and pepper. Rub together until smooth. Fill the hollowed whites with this, and the corresponding Dip them first in egg, then in bread crumbs, then again in egg and again in bread crumbs.

fat.

hot with Cream Sauce poured around them. are delicious but are difficult to make. PLAIN OMELET Put three eggs into a bowl, and give them twelve good vigorous beats with a fork. Put a piece of butter the size of a walnut in a very smooth frying-pan, shake

Page 273 See this page in the book

fire until melted, but not brown, turn in the eggs and shake over a quick fire until they are set; sprinkle with salt and roll and turn out on a hot dish. It is much easier to make several small omelets than one large one. BENGAL OMELET i tablespoonful of Spanish onion, chopped fine until thoroughly mixed, add the onion and parsley, and make the same as a plain omelet; dust with salt and pepper, and serve. HAM OMELET Make the same as Plain Omelet, and as soon as it begins to it tablespoonfuls of.finelychopped ham; roll, and serve.

Cheese, Parsley, Jelly and Chicken Omelets are made in the same manner. POTATO OMELET Two boiled potatoes, chopped in and, when very hot, add the Shake the a nice brown; with chopped them where they will keep warm until you make a plain omelet.

the omelet is partly set, spread potatoes, roll, and serve. BREAD OMELET y<z cup of bread crumbs j^ cup of milk i dash of black pepper Piece of butter, size of walnut Beat the eggs separately. Add to the yolks the milk, the Now stir into this carefully the beaten whites; mix very lightly. in a very smooth frying-pan; as hot, turn in the mixture gently, and set it over a clear fire, being very care-

Page 274 See this page in the book

ful not to burn; shake occasionally, to see that the omelet does not stick, as Plain Omelet.

Now your frying-pan in the oven for a moment to set the middle of the omelet.

When done, toss it over on a warm platter to bring the brown side of the omelet uppermost; or, it may be folded in half, and then turned out in the centre of the platter.

Serve immediately, or it will SPANISH OMELET 3 tablespoon fuls of milk i medium-sized tomato i dash of black pepper j Cut the bacon into very small pieces and fry it until brown; then add to it the tomato, onion, and mushrooms chopped; stir and cook for fifteen minutes. Break the eggs in a bowl, and give them twelve vigorous beats with a fork; add the Now put a piece of butter the size of a walnut in a smooth frying-pan, turn it so as to grease the bottom and When the is hot, pour in the eggs and shake over a quick fire set.

Now quickly pour the the omelet, fold it and turn it out in the centre of a heated platter, and serve OMELETTE SOUFFLEE Whites of six eggs Juice of half a lemon 3 tablespoon fuls powdered sugar First grease a quart baking-dish with butter, and then see the is hot.

Now beat the whites to a very stiff froth, beat the yolks, add them to the whites, then the sugar and juice of lemon; stir carefully, and quickly heap into the; dredge with powdered sugar and put into the Bake fifteen minutes, or until a golden brown, and It may also be baked in paper cases.

Page 275 See this page in the book

All green vegetables should be freshly gathered, washed well in cold water, and cooked in freshly-boiled water until tender, no longer.

After water has boiled for a time it parts its gases and becomes hard, and most vegetables are better cooked in It is a well-known fact that split peas, dried beans and lentils do not soft in hard The salts of lime, sulphate or gypsum coagulate the casein which these seeds contain. In some cases, however, the solvent power of pure, soft water is so great that it destroys the firmness, color and outside covering of the green vegetables, and allows their juices to pass out into the water.

is especially true of green peas and beans.

In these cases, therefore, hard water is better than A teaspoonful of common salt added to every gallon of water hardens it at once.

A half-teaspoonful of bi-carbonate of soda to every gallon of water renders it French books recommend the same quantity of carbonate of ammonia for the latter purpose. Young, green should be cooked in boiling salted if boiled in pure, water, are almost tasteless, and all the after-salting cannot restore to the saline taste and the strong aroma which they possess when boiled in hard water (salted).

Page 276 See this page in the book

If green vegetables are wilted, soak them for an hour or two in clear, cold never add salt, as it hardens the tissues.

Peas, beans and lentils are the most nutritious of all vegetable substances.

said to contain as much carbon (heat-giving food) as wheat, and almost double the amount of nitrogen (muscle-forming The nitrogenous element of these vegetables consists chiefly of vegetable casein.

Lentils afford the most concentrated form of vegetable diet, and in olden nutritious value was fully appreciated.

Esau sold his birthright for a mess of red lentil pottage.

We read that the Pyramids were built by men who lived on lentils, garlic and water. A dish served to persons of distinction in the time of Pharaoh was composed of lentils, and with high reputation almost unknown in this country, except to the Germans, who use them for soup, which, though made entirely without meat, is most nutritious. The potato, next to wheat, is the most important food derived the vegetable kingdom.

We may class it among the starch vegetables. It contains but little muscleforming food, and therefore should be eaten with lean meats or other nitrogenous food, supplying the elements wanting in that food, and correcting the influence of a too-concentrated form of nutriment. Potatoes are three-fourths water; the one-fourth contains a proportion of starch, with a small quantity of albumen, casein and gluten, dissolved in its juices.

In the spring the sprouts begin to grow at the expense of the starch in the potato; therefore, at this season they are less mealy and nutritious.

The sprouts should be rubbed off as soon as they appear, or they will exhaust the starch. they are wilted in this way they are improved by

Page 277 See this page in the book

soaked in water several hours before cooking, and put on to boil in cold water. The of potatoes is indeed an art; dressed in some way in almost every family every day, and no vegetable is so often poorly served. Observe the following rules and you will have no trouble:

Be careful in the choice of your potatoes; choose those of medium size, free from blemishes and of a yellowish-white; and, if possible, acquaint yourself with the soil they were raised those a rich, heavy soil being fnore nutritious. As the nutritious part of the potato lies near the if you pare at all, do it very sparingly.

As it contains potash, a constituent of the blood, which is soluble in water, we would advise boiling in the jacket. If your potatoes are not wilted, put them on to boil just boiling water enough to cover them, place over a moderate fire to boil slowly until nearly done, then throw in a half-cup of cold water, which will chill the surface; by this you render the potato mealy throughout. Cook until enough to admit a fork. 4. When done, drain off every drop of water, uncover the saucepan, sprinkle the potatoes with salt, to absorb the moisture, and stand on the back part of the stove to dry, shaking them over, now and then, to expose every side of the potato to the air. Remove the skins quickly. Serve in an uncovered dish. Potatoes are more wholesome baked than boiled. Cabbage-leaves are rich in gluten, therefore very nutritious.

The mushroom, also, is said to contain 56 per cent, of gluten, and dried cauliflower contains more than either.

Turnips, carrots, parsnips, and beets contain very little

Page 278 See this page in the book

nourishment, but for reason are valuable adjuncts to concentrated food, and produce the necessary waste for proper intestinal action. FRENCH ARTICHOKES French artichokes have a large, scaly head, like the cone of a pine tree.

Strip off the coarse outer leaves, cut the stalks off about an inch from the bottom, wash well water, then throw them in boiling water, add a teaspoonful of the outer are; the fire, put them upside down on a plate to drain. Arrange in a circle upon a hot dish, the tops up, pour over them Bechamel or sauce Hollandaise, and serve. JERUSALEM ARTICHOKES and scrape the artichokes, throw them soak two then cover them with boiling; watch closely, or they will harden again.

Serve with Cream Sauce. PICKLED JERUSALEM ARTICHOKES Boil the artichokes as directed in preceding recipe, drain and put them in a stone jar.

To every quart of artichokes allow one pint of cider vinegar, one bay leaf, one slice of onion, four whole cloves, and a blade of mace.

Put the vinegar in a porcelain-lined kettle with all the other ingredients, stand it over a moderate fire, and bring slowly to boiling point, then pour it over the artichokes, and stand They will be ready to use in twenty-four hours, and will keep two weeks.

Page 279 See this page in the book

BOILED ASPARAGUS Wash the asparagus carefully in cold water, and cut off the tough white ends.

Scrape part which remains, and throw into cold water to soak for thirty minutes. Now tie small bundles, and put it into a kettle of boiling water, and boil for twenty minutes; then add a teaspoonful of salt, and boil ten minutes longer. While the asparagus is boiling, toast squares of bread, cutting off the crust; butter while hot, and lay on a heated platter. Take up the asparagus, drain, cut the strings, and heap it on the toast, the heads all one way. Put a tablespoonful of butter to melt, add to; mix until smooth; a half-pint of the water the asparagus was boiled, it boils, season it with salt and black pepper to taste, pour the asparagusj and STEWED ASPARAGUS Wash the asparagus well in cold water, then cut it in pieces about an inch long, rejecting all the tougher parts. Put it in a kettle, cover with boiling water, and boil thirty min; it in a colander to drain. it in a saucepan, pour over it a half-pint of cream, add a tablespoonful of butter, salt and black pepper; let it boil up once, and serve.

ASPARAGUS IN AMBUSH i quart of asparagus tops 9 stale breakfast rolls Salt and black pepper to taste the asparagus tops, boil minutes, and rolls, and out the crumb, then set them open in the oven to dry, laying each top by the roll from which it was taken.

Page 280 See this page in the book

milk on to in a farina light, then stir them in the boiling milk, and stir until it begins to thicken; add the butter, salt, and pepper, and take from the fire.

Chop the asparagus tops, then add them to Take the rolls from the oven, fill them with this mixture, put on the tops, and serve hot. LIMA BEANS the beans with freshly-boiled soft water, and drain, add butter, or a half-cup of boiling cream. A sprig of mint may be boiled with the beans, and removed befqre serving. LIMA BEANS (DRIED) Soak one pint of beans in warm water over night. morning drain off this water, and cover with fresh warm Two hours before dinner-time, drain again, cover them with boiling soft water, and boil thirty minutes; fresh boiling soft water, and Add a teaspoonful they have been boiling an done, drain them, dredge with a; add one tablespoonful of butter, a half-pint of cream, salt and pepper to taste; or, they may be served with butter, All shelled beans, such as butter, kidney, and the small French beans, are cooked the same as lima beans. STRING BEANS the blossom end of the bean, and pull it back to the string.

Then pare a thin strip from the other edge of the pod.

In this way only are you sure that every string is removed.

Cut the beans into pieces an inch long, and lay them in clear, cold water for thirty minutes.

Page 281 See this page in the book

them, put a saucepan, cover with boil one hour.

; into them one; A half-pound of ham may be cut into" pieces and boiled with the beans to give them flavor. BEAN POLENTA i pint of small white soup beans \y2 tablespoon fuls of molasses y2 teaspoon ful of French mustard the beans, and soak them over night in lukewarm In the morning, off this water, cover with fresh, cold water, bring slowly to a boil slowly one; one of boiling water, and boil slowly another hour. press through a colander, return to the kettle, add the butter, molasses, mustard, salt, pepper, and vinegar; boil ten minutes.

Serve in a vegetable tureen. BEAN CROQUETTES i pint of white soup beans i tablespoonful of molasses the beans as in preceding done, drain, and the beans through a colander, then add the other ingredients, mix well and stand away to cool. When cold, form into small balls, dip first in egg and then in bread crumbs, and fry in boiling fat. PUREE OF BEANS i quart of dried beans i pound of ham

Page 282 See this page in the book

Wash and soak the beans in lukewarm water over night. In the morning, drain, cover with fresh cold water, boil one again, and just cover again with ing water, add a of bicarbonate of soda, the ham, bay leaf, onion and carrot; boil until they will mash easily under light pressure. When done, remove the ham and press the beans through a colander. them to the kettle, add the sufficient cream to make the puree the desired thickness. Season with salt and let boil up once, and serve. Purees of dried peas, lentils and peas are made the same as puree of dried beans. BOILED BEETS but do not cut or scrape them.

is broken before cooking, lose their flavor and color in the boiling Young beets will cook tender in one hour.

Old ones will require four hours. If very tough and wilted they will never become done, throw them into a pan of cold water and rub skins.

in slices, pour over them a tablespoonful of melted butter, dust with and they are ready to serve. The cold ones left over may be covered with cold vinegar and used as pickles. BROCCOLI Pick off the leaves and cut the stalk close to the bottom of the bunch.

Lay in cold water half an hour. Tie cheese-cloth to prevent breaking; put into a kettle of salted boil rapidly twenty it out carefully, untie the cheese-cloth, lay the broccoli in a hot dish, pour over it a half-pint of Cream Sauce, and it is ready to serve.

Page 283 See this page in the book

BRUSSELS SPROUTS i quart of sprouts i tablespoonful of YV gallon of water Pick off all the dead leaves from the sprouts, wash them in then put them the must be boiling, add the and a of bicarbonate of soda. rapidly, with the saucepan uncovered, in and serve in a heated dish with a sauceboat of Drawn Butter. BOILED CABBAGE Select a heavy white head.

the outside cut in quarters and soak in cold water one hour, then drain and cover with again, and press out all the Now put the cabbage in a kettle nearly filled with boiling water; add a teaspoonful of salt, and a small piece of a Chili pepper; cover and boil one hour, if the cabbage is young; two hours, if old.

The Chili pepper is supposed to diminish the unpleasant odor.

CORNED BEEF AND CABBAGE Wash the meat in Put it in a large kettle and cover with cold water. Simmer gently for two hours. In the meantime, remove the outside leaves from a hard white head of cabbage, cut it in quarters and soak in cold water the meat has been simmering two hours, add the cabbage, and simmer one and a half hours longer. When done, put the meat in the centre of a large dish with the cabbage around it.

it tomato catsup, mustard or horseradish. STEWED CABBAGE Cut a small head of cabbage in halves, soak in cold water one hour, then drain and shake dry. Remove the stalk or

Page 284 See this page in the book

hard part, and chop the remainder very fine. Put stewing-pan with boiling water enough to Drain in a colander.

Turn into a heated dish, and pour over it Cream Sauce.

STUFFED CABBAGE For this select a nice head of Savoy cabbage. it boiling water, let stand fifteen minutes, drain, scald again and let stand Drain and shake until dry.

Make the stuffing as follows: Wash two heaping tablespoonfuls of rice in cold water, then mix it with a half-pound of sausage meat, add a tablespoonful of onion and a spoonful of chopped parsley; mix all well together. the cabbage carefully to the very centre; put in a half-teaspoonful of the mixture, fold over two or three of the little; now cover these with a layer of the mixture, fold the next layer of leaves, and layer is stuffed.

Press all firmly together, tie in a piece of cheese-cloth, put it into a kettle of salted boiling water, and two done, carefully the cloth, stand the cabbage in a deep round dish, pour over it Cream Sauce, and serve very hot. RED CABBAGE a la FLAMANDE Take off the outer leaves of a hard head of red cabbage and cut it in quarters. Scald, drain, and chop fine. Put it stewing-pan a of one onion, one bay leaf, two cloves, a teaspoon ful of a small piece of Chili pepper. Simmer slowly for one hour, stirring occasionally. out the bay leaf, add a tablespoonful of fresh butter, and serve. SAUERKRAUT Shred the cabbage the bottom and sides of a small keg with the green cabbage leaves, put in a layer of

Page 285 See this page in the book

the cabbage ounces of salt and pound down well, then another layer of cabbage and salt, and so on until the keg is full.

Put a board on top of the cabbage, and on this a heavy weight, and stand in a moderately warm place to ferment. The cabbage sinks when the fermentation begins, and the liquor rises to the surface Skim off the scum and stand the keg in a cool, dry cellar, and it it closely each time any is out.

When you use it, it in warm water, and boil it with corned beef or salt pork the same as cabbage. KOHL-RABI Kohl-rabi, or kale-turnip, as it is sometimes called, is a cultivated variety of kale or cabbage, distinguished by the swelling stem, just above the ground, in a turnip to the of a man's fist; the larger leaf-stalks springing from the swollen part. This swollen part for food.

It may be served according to any of the recipes given for turnips; or, uncooked in as radishes.

STEWED CARROTS 3 good-sized carrots Pare and quarter the carrots. Put them in a saucepan and cover them with; add the salt and let them boil one hour and a half. done, drain, place them on a hot dish, and stand over boiling water to keep warm. the in let it melt; add the flour, and mix.

Do not brown.

Now add the milk, salt and pepper.

it boils, and is smooth. the carrots, and serve.

Page 286 See this page in the book

BOILED CAULIFLOWER Pick off the outer leaves and cut off the stem close to the ot the flowerets.

in cold water, then soak with the top downward in clear, cold water for one tie it in a piece of cheese-cloth, to prevent breaking.

it in a kettle of boiling water with the stem downward, add a teaspoonful of salt, cover the kettle, and boil twenty or thirty minutes, until the cauliflower is it carefully from the water, undo the cloth, and the cauliflower in a round, shallow dish, stem downward. Pour over it Cream Sauce, and serve. STEWED CAULIFLOWER Choose those that are close and Pick off the outer leaves and break apart. Wash, and soak in cold water for a half-hour.

Then put in a kettle of boiling water, add a of salt, and briskly until the stalks feel tender (about twenty minutes). When done, take up with a skimmer, that you may not break it.

Toast squares of bread, butter them while hot, arrange the cauliflower neatly on them, and serve with Allemande sauce. CAULIFLOWER au GRATIN cauliflower as directed in recipe for Boiled Cauliflower.

Put one tablespoonful of butter in a frying-pan; a of mix smooth, add a of milk; it; add a half-teaspoon ful of salt and four tablespoonfuls of grated cheese (Parmesan is best), pour this over the cauliflower, and serve.

Page 287 See this page in the book

STEWED The green stalks are not attractive on the table may be used in this way:

Scrape and wash them clean. Cut in pieces one inch long, and soak in cold water for fifteen minutes; a saucepan of boiling water, add a teaspoon ful of and thirty minutes, or done, drain in a colander and throw into cold water while you make the sauce. Put one tablespoonful of butter in a; melted, add one tablespoonful of flour; mix until smooth; add a half-pint of milk, and stir; then add three tablespoon fuls of the celery was boiled, salt, and white to Add the celery to this sauce, stir until thoroughly heated through, and it is ready to serve. CELERY au JUS Scrape and wash the Cut it in pieces one inch; put in a saucepan, cover with boiling stock, add a of Put one tablespoonful of butter in a frying-pan and stir until a dark brown it one tablespoonful of flour, mix until the a liquor in which it was boiled to the butter and flour; it boils, then add salt and pepper to taste. Put the celery in a heated dish, pour over it the sauce, and CELERY ROOT Pare one dozen celery roots, throw them in cold water and soak a half-hour. Then put them in a saucepan of boiling water, add a of salt, and boil thirty minutes, or done, drain and cut into slices.

Cover with Cream Sauce, and serve.

Page 288 See this page in the book

STEWED CHESTNUTS shells from one pint of chestnuts, cover with let blanch fifteen minutes, then remove the brown skin.

Put them in a saucepan, cover with boiling water, boil fifteen minutes; then add a half-teaspoonful of salt and boil ten minutes longer, or until you can pierce them with a fork.

When done, drain, turn into a heated dish, pour over them Cream Sauce, and serve. BOILED CHESTNUTS Prepare and boil one pint of chestnuts as directed in preceding drain, mash a; add a tablespoonful and pepper to Serve the same as mashed potatoes. CHESTNUTS WITH BROWN SAUCE Remove the shells from one pint of chestnuts, cover them with boiling water and blanch fifteen minutes, then peel off the thin, brown Put a saucepan, cover with boiling stock, and thirty minutes, or can pierce them with a fork. When done, drain, and save the stock in which they were boiled. Put one tablespoonful of butter into a frying-pan to brown; when brown, add one tablespoonful of flour, mix then add a half-pint of the in which the chestnuts were boiled, it boils, add salt and pepper to taste, pour over the chestnuts, and serve. PUREE OF CHESTNUTS i quart of chestnuts i quart of water or stock Shell the chestnuts, throw them into boiling water until the skins come off easily; then drain and remove the brown Put them in a saucepan with the water or stock, and

Page 289 See this page in the book

gently for a half-hour, or they will mash pressure.

press them a return them to the saucepan, add the butter, salt and pepper, stir until it boils, and it CORN BOILED ON THE COB Corn should be cooked as quickly as possible after picking, as it heats, and loses its sweetness.

If necessary to keep night, spread singly on the cold cellar floor.

When ready to cook, remove the husks and every thread of silk.

Put in a kettle of boiling water, and boil rapidly, it begins to boil, five minutes. When done, take out with a skimmer, heap on a platter, and serve immediately. TO EAT Score every row of grains with a sharp knife, spread lightly with butter, dust with salt, and with the teeth press out the centre of the grain leaving the hull on the cob. Thus eaten it will cause no trouble, as the hull is the only indigestible CORN BOILED IN THE HUSKS Remove the green outside husks, leaving the cob well covered with the inner light husks.

Throw into a kettle of boiling water, and boil rapidly, after it begins to boil, ten When done, take out, drain, pull the silk from the end of the cob, and serve in the husks. CORN FRITTERS 1 dozen ears of corn i teaspoonful of bakingJ^ teaspoonful of salt Score the corn down the centre of each row of grains, then with the back of the knife press out the pulp, leaving the

Page 290 See this page in the book

hull on the cob.

Do not grate the corn, as in that way you get the hull.

To this pulp add the milk, the yolks of the eggs, salt, pepper and flour; beat well.

of the eggs to a stiff froth, and stir them and the bakingpowder carefully into the mixture. Put lard or into a frying-pan hot, drop the mixture by spoonfuls into the deep fat. When brown on one side, turn and brown the other.

Take out with a skimmer (do not pierce them with a fork, as it makes them heavy), drain on brown paper, and serve very hot. Canned corn may be used, allowing one finely CORN OYSTERS Score and press the corn as directed in preceding and to every pint of pulp allow 2 heaping tablespoon fuls i dash of black pepper Beat the eggs separately; add the yolks and then the whites to the corn, mix gently, add the salt, cayenne, pepper, and flour; mix again. Put two tablespoonfuls of lard or in; hot, drop the mixture by spoonfuls into it; when brown on one side, turn and brown the other.

CORN PUDDING i dozen large ears of young corn Score the corn down the centre of each row of grains, press out all the pulp, leaving the hull on the cob.

and of separately, add the corn, mix then add the salt, pepper and milk, and stir in

Page 291 See this page in the book

carefully the whites of the eggs. Brush a pudding dish lightly with butter, and in Bake slowly one Serve as an accompaniment to roast beef or lamb. SUCCOTASH i pint of young lima or kidney beans i pint of corn pressed from the cob ^ pint of milk or cream the beans, cover them water, add a of twenty-five add an eighth-teaspoon ful of baking-soda, one minute, and drain.

Score the corn and press it from the cob, add it to the beans, then add the milk, butter, and continually over the fire for and it In winter, when the corn and beans are dried, soak separately over In the morning, the beans with fresh water and boil gently for two hours. Do not drain the water from the corn, but keep it on the back part of the fire where it will not boil during the two hours the beans are boiling. When the beans are tender, drain them, add them to the corn, which should have just water to slowly for twenty minutes, then add the cream, butter, This may also be made from canned corn and beans. TO COOK CANNED CORN the top of the can with a can-opener, turn out the corn into a saucepan, add to it a quarter-cup of cream, a tablespoonful of butter, and over the fire until very hot, and it

Page 292 See this page in the book

TO DRY CORN the husks and silk from the cob, score the corn down the centre of each row of grains, then, with the back of the knife, press out all the pulp, leaving the hull on the cob.

this pulp on tin sheets or baking-pans, and dry in a very moderate oven. Watch carefully, or the corn will brown; stir three or four times while drying. is it take about to dry.

dry, put bags and hang away in a cool, dry TO COOK DRIED CORN Cover one pint of corn with warm water and stand the back part of the fire over night. In the morning, if it has absorbed all the water, add more, and cook slowly two hours, or until you are ready to use; then add salt, pepper, a tablespoonful of butter, and a half-pint of cream. COLD CORN from dinner may be cut the cob, covered with milk, and stewed five minutes. Season with a bit of butter, salt and pepper. CORN SALAD Corn salad may be washed, cooked and served the same as spinach.

STEWED CUCUMBERS No.

6 cucumbers YZ pint of stock or water the cucumbers, in quarters, remove the Put the a frying-pan, add to it the cut in slices, fry until brown, then add the cucumbers, and fry carefully until a light brown; take them out

Page 293 See this page in the book

with a slice, add the flour to the butter remaining in the pan, mix until smooth; add the stock, stir continually until it boils, add the salt and pepper, then the cucumbers, and stew for of toasted bread.

STEWED CUCUMBERS No. 2 6 cucumbers i tablespoonful of flour ^ pint of boiling water the cucumbers, cut in the seeds, and soak them in cold water for a half-hour. put them in a saucepan, cover with water, add a of When done, drain, turn them carefully into a vegetable dish, pour drawn butter over them, and serve. FRIED CUCUMBERS Pare the cucumbers, cut them into slices about one-sixteenth of an thick, season them with pepper, dip them first in egg and then in bread crumbs. Put two tablespoonfuls of lard or dripping into a frying-pan; when hot, put in a few slices of the cucumbers; when brown and crisp on one side, turn and brown the carefully, drain on brown paper, and serve very hot. CUCUMBERS FRIED IN BATTER Pare "three cucumbers, cut them in slices about one-sixteenth of an inch thick, dredge them with salt and pepper, and let them lie fifteen minutes. Beat one egg (the white and yolk together) until light; add to it a half-pint of milk, a halfsalt, two dashes of black pepper, and a cup and a half of sifted; Dip the pieces of cucumbers into this batter, and fry in boiling fat

Page 294 See this page in the book

or oil.

The fat must be deep enough to float them. done, take them out with a skimmer (piercing them with a fork will make them fall), drain them on brown paper, and BOILED DANDELIONS Use the first shoots of the dandelions. They are not fit for after they blossom, as they then become bitter and stringy.

Cut off the roots, pick them over carefully, and wash well in several waters; then put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil one hour. When done, drain and chop fine; then put them in a frying-pan, add a tablespoonful of butter, salt and pepper to taste; stir until thoroughly heated, and serve with Egg WILTED DANDELIONS Cut the roots from a quarter-peck of dandelions, wash the leaves through waters, drain and shake until dry.

Take a handful of the leaves and cut them with a sharp knife into small pieces, and so continue until you have them all cut.

Beat one egg until light, add to it a half-cup of cream, and; then add a piece of butter the size of a walnut, two tablespoonfuls of vinegar, salt and pepper to the dandelions into this, and stir over the fire until they are all wilted and tender.

SOUR OR NARROW DOCK is a common weed in our rich ground and pastures. The leaves are long, narrow, and curly, and may be cooked the same as spinach.

It is supposed to possess an alterative property forming an excellent diet in scorbutic cases.

Page 295 See this page in the book

FRIED EGG-PLANT No.

Pare the egg-plant, and cut in very thin each slice with salt and pepper, pile them evenly, put a tin plate over them, and on this stand a flat-iron to press out the juice.

Let stand one hour.

Beat an egg lightly, and add to it a tablespoonful of boiling water, dip each first in this and then in bread Put three spoonfuls of lard or dripping hot, saute the slices, a few at a time, brown one side, then turn and brown the other.

As the fat is consumed, add more, waiting each time for it to heat before putting in the eggplant.

Drain on brown paper, and serve very hot. Tomato catsup should be served with it.

FRIED EGG-PLANT No. 2 the egg-plant, and cut slices about a quarter of an inch thick, sprinkle with salt and pepper, dredge thickly with flour, and saute as directed in preceding recipe. BAKED EGG-PLANT the egg-plant, put it in a kettle, cover with boiling water, and boil until tender (about a half-hour), then take it out carefully, cut it in half, and scoop out the soft portion, leaving the skin unbroken. Mash the egg-plant fine, it a large tablespoonful of butter, salt and pepper to Mix well, and put back into the skin. Sprinkle the top lightly with bread crumbs, and put in the oven to brown. ENDIVE Endive may be wilted the same as dandelions or lettuce. BOILED HOMINY Wash one pint of the large white hominy in cold water, then cover with tepid soft water, and soak over night. In the morning, turn the hominy and the water into a sauce-

Page 296 See this page in the book

pan, and boil slowly for five hours.

When done, drain in a colander, turn into a heated vegetable dish, and stir in a large tablespoonful of butter; add salt and pepper to taste. GRITS OR SMALL HOMINY Wash a half-pint of grits through several cold waters put it in a farina boiler, cover with cold water, and soak over night.

In the morning, add a pint of milk, and boil; then add a teaspoonful of salt, mix and serve for breakfast with sugar and cream. FRIED GRITS Wash a half-pint of grits in; then cover with one quart of tepid water, and morning, turn it farina boiler and boil one hour; season with to; then pour a square mould and stand away to cool. When cold, cut in slices, dust each slice with flour, and fry in fresh dripping or lard until a light brown. HOMINY CROQUETTES Hominy croquettes may be made precisely the same as Rice Croquettes, using two cups of grits instead of one cup of KALE Kale may be cooked and served the same as spinach. LENTILS Wash and soak a pint of lentils over night. In the morning, with warm and bring quickly to a boil. gently for one hour, drain, cover again with fresh boiling soft water, and boil gently until tender (about one and one-half hours one or two; if they mash quickly under pressure, they are Put two tablespoonfuls of

Page 297 See this page in the book

butter in a frying-pan the lentils, salt and pepper, and fire for fifteen minutes, and they are ready to serve. LENTILS AND RICE Boil the lentils as directed in the preceding recipe. and boil one cup of rice. Put two tablespoon fuls of butter; when melted, add one onion cut in slices, then the lentils and rice, and stir over the fifteen minutes; add salt and pepper to taste, and serve. LENTIL ROLLS y? cup of lentils ^ cup of chopped uncooked y2 cup of rice veal or chicken YV cup of chopped ham of 1 2 nice vine leaves coriander seed Boil the lentils as in the preceding recipe, then drain, and mix with the (well washed), ham, veal, or chicken, coriander seed, salt, and cayenne. Scald the vine leaves, and shake carefully, to dry. Put two tablespoon fuls of the mixture in each leaf, roll loosely, allowing room for the rice to swell, and tie with darning cotton. Lay these rolls in the bottom of a large saucepan, cover with stock; add one bay leaf, a small onion cut in slices, four and a blade of mace; cover the saucepan, and stew slowly for three-quarters of an hour. When done, take out carefully with aslice, remove the strings, and arrange the rolls neatly on a heated dish. in a melted, add one; mix until smooth; then add a half-pint of the stock in which the rolls were boiled; stir continually until it boils, add Take from the fire, add the well-beaten yolk of one egg and a tablespoon ful of tarragon it over the rolls, and serve.

Page 298 See this page in the book

DUTCHED LETTUCE carefully two heads of lettuce, separate the and tear each leaf in two or three pieces. Cut a quarterof ham or bacon into dice, and fry hot, add two tablespoon fuls of vinegar.

Beat one egg until light, add to it two tablespoon fuls of sour cream, it to the ham, stir over the fire one minute until it thickens, and pour, boiling hot, lettuce; mix carefully with a fork, and serve immediately. It is highly important for those who employ mushrooms as food, to be able to distinguish those which are edible from the poisonous ones.

The edible appear in old sod, in a clear, open, sunny field. They are at first very small on a short foot stalk, and are then known as button mushrooms. Their growth is rapid; in an hour the under skin cracks and the mushroom then opens, spreading like an umbrella, and shows the gills underneath, which should be a pale salmon color.

In an hour or so it changes to a dark brown, and is called "old."

According to M.

Richard, even mushrooms which are usually edible may prove poisonous, if collected too late, or in places which are too moist. The peels off Those with yellow or white gills, and those which grow in low, damp, shady places, or around decayed stumps of old trees, or any other decayed matter, are to be avoided. The good mushrooms invariably an agreeable smell, while the poisonous have a rank putrid smell. It is always safe to use the canned mushrooms, which are convenient and cheap, but tough and indigestible, and we caution those who eat them to masticate diligently.

Page 299 See this page in the book

It is said that one poisonous mushroom among a pint of good ones, will turn a silver spoon black, if stirred with it while they are stewing DRIED MUSHROOMS Wipe the mushrooms clean, and peel off the the bottoms of shallow baking-pans with white paper, put the mushrooms in a single layer on this, and stand in a cool oven to dry.

When dry and shriveled, take them out, put in paper bags, and hang in a cool, dry place. When wanted for use, put them in cold water or milk, and bring slowly to a simmer.

In this way they will regain nearly their natural size and flavor. STEWED MUSHROOMS No.

Peel the mushrooms, wash them in cold water and cut off the bottom of the stalks.

Then put them in a porcelain; to every pint of mushrooms, add one tablespoonful of butter rolled in Let the mushrooms cook in their own liquor and the butter for fifteen minutes, then add salt and pepper, and serve immediately. STEWED MUSHROOMS No. 2 Peel the mushrooms, wash them in cold water and cut off the bottom of the stalks.

Then put them into a porcelainlined kettle; to every pint of mushrooms add a tablespoonful of butter divided bits and rolled in Let the mushrooms cook in their own liquor with the butter and flour for fifteen minutes, then add two of thick cream, salt and pepper to fire, add the well-beaten yolk of one egg, and, if you use it, one tablespoonful of sherry.

Page 300 See this page in the book

TO STEW CANNED MUSHROOMS i can of mushrooms i tablespoonful of sherry, it (white is the best) the Put the butter in a porcelain or granite saucepan, add to it the flour, mix until smooth; add the milk, and the and fire, add the well-beaten yolk of the egg, and the wine, then serve. In cooking canned mushrooms, do not boil, as they are already cooked, and the second boiling toughens them. BAKED MUSHROOMS For this, choose the larger mushrooms. Peel, cut off the stalks close to the top, place them upside down in a pie dish, sprinkle with salt and pepper, and put a tiny piece of in rnusi.. jom.

Bake in a quick oven twenty minutes, basting two or times with a little melted Serve hot on the dish in which they were baked. BROILED MUSHROOMS For this, choose the largest mushrooms you can get. cut stalks close top, baste them well with butter, dust let them stand a half-hour. Then place them in a wire broiler, close the broiler very so as not to break them, broil them over a clear first on one side and then on Open the broiler, remove them carefully with a spoon, place them on of buttered pour on a little melted butter, and serve.

Page 301 See this page in the book

BOILED OKRA i quart of young white okra Wash the okra well in cold water, put into a porcelain-lined or granite kettle (an iron kettle discolors the okra) with a of water and a teaspoon ful the kettle and simmer gently thirty minutes; then add the butter, vinegar, and pepper, and more if necessary, boil up once and serve. OKRA STEWED WITH TOMATOES i quart of okra i pint of tomatoes Wash the okra, and cut in thin Peel the tomatoes, and cut in slices. Put both in a porcelain-lined or granite kettle, add one teaspoon ful of salt, cover the for a half-hour; add the butter and pepper, and more salt if necessary. STEWED OKRA WITH RICE i quart of okra i cup of rice 1/2, pound of ham i red pepper i tablespoonful of powdered i pint of white stock dry sassafras leaves i pint of tomatoes okra, and cut in Cut the ham into dice and fry it Peel and cut the tomatoes, into a porcelain-lined or granite kettle with the okra, ham, stock, the pepper cut in small pieces, and onion cut in slices; cover the kettle, and simmer gently for a halfthis cooks, wash and the okra is done, add the sassafras leaves (called filee), let it boil up once, and the around the dish.

Page 302 See this page in the book

BOILED ONIONS i dozen onions i tablespoonful of flour yz pint of milk Put the onions into cold water and remove the skins. Put into a saucepan of boiling water, add a teaspoonful of salt, and boil can pierce them easily with a fork (about forty minutes); then drain, and turn carefully into a heated vegetable dish. Put the butter into a fryingpan; when melted, add the flour, mix until smooth; add it and pepper, and pour over the onions. FRIED ONIONS Cover the onions with cold water and remove the skins.

in slices, cover with boiling water, add a teaof salt, and; drain, add a to the onions and fry for a frequently; add and BAKED ONIONS Choose large, perfect onions for purpose.

Trim the bottoms, but do not peel them. Throw them into a kettle of boiling water, add a teaspoonful of salt, and boil rapidly then drain Take each one out separately, wipe it dry, roll in a square of tissue paper, and twist at the top to keep it closed.

Now place them in a baking-pan, and bake in a slow oven one done, take off the papers, peel the onions, put them into a vegetable dish, and pour melted butter over them. with salt and pepper, and serve. Spanish onions are particularly nice served in this way.

Page 303 See this page in the book

STEWED ONIONS the onions with cold water and remove the skins. Put them into a saucepan, cover with stock, and stew slowly, if young and two if old, or until they are very When done, drain, and turn carefully into a vegetable dish.

in a fryingpan, and stir until brown; then add one tablespoon ful of well, and add a half-pint of the stock in which the onions were boiled; it salt and pepper to taste, pour over the onions, and serve. BOILED PARSNIPS WITH CREAM SAUCE If the parsnips are young, scrape and throw into cold water; if old, pare and cut in into a saucepan of boiling water and boil until tender (if young, threeof an if old, one and a quarter hours).

When done, drain them, lay them on a heated dish, heads all one way, cover with Cream Sauce or Drawn Butter, and serve with corned beef or boiled salt fish. FRIED PARSNIPS the parsnips as in the preceding When done, drain, season with salt and pepper, dip first in melted butter and then in of dripping in a frying-pan; and, when hot, put in enough parsnips to cover the bottom of the pan. Fry brown on all sides.

, PARSNIP FRITTERS 4 good-sized parsnips 1 egg the parsnips as directed in preceding recipe.

done, drain, and mash fine; add to them a half-teaspoonful of salt, the flour, the egg well beaten, and a dash of black; mix well and form in small cakes. Put two large

Page 304 See this page in the book

tablespoonfuls of dripping in a frying-pan; and, when hot, fry the cakes, brown on one side, then turn and brown the Drain on brown paper, and serve. STEWED PARSNIPS 6 good-sized parsnips scrape the parsnips, in halves and throw them in cold water for a half-hour. Then put them in a saucepan, cover with boiling water, add the boil for one hour.

Take them up on a hot dish and pour over them the following Put one tablespoonful of butter in a frying-pan with one tablespoonful of flour, and mix then add a of the water in the parsnips were for minutes, add salt and pepper, and serve. GREEN PEAS Peas, like corn, lose their sweetness almost as soon as they are picked.

be so unfortunate as to get stale or wilted peas, shell and throw them into cold water one hour before cooking, and add a teaspoonful of sugar to the water in which they are boiled. Fresh peas should not be shelled until just before the the of; then wash them quickly in water, drain, throw into a water, add a teaspoonful of salt to harden the water. This will prevent the skins from cracking.

rapidly from ten to twenty After they have been boiling ten minutes, take out one or two and press with a fork; if they mash easily they are done.

Drain, turn into a hot dish, add a lump of butter the size of a walnut, and serve.

Page 305 See this page in the book

The great point in cooking peas is to have plenty of water, boil rapidly and as as they are done.

Peas cooked in this way will retain their color and sweetness.

TO COOK CANNED PEAS After opening the can, drain the peas free from all Turn them into a saucepan, and to every pint-can add a the size of a walnut; salt and pepper to; stir gently until thoroughly and at PUREE OF PEAS i quart of green peas or two pint cans 1 bay leaf Wash the peas in cold water; then put them in a saucepan with the water and boil twenty minutes. When done they should be almost dry. Press through a colander. milk on to boil in a farina boiler. Add the bay leaf, onion, cloves and Rub the peas, then return to the farina boiler, in it boils and the and pepper, and serve. Puree of lima, or any other beans, may be made according to this recipe. POKE STALKS In the spring the young shoots are much used as food.

They should not be over four inches long, and should show only a tuft of leaves at Older than this they are poisonous.

Page 306 See this page in the book

lay in cold water for one hour; then tie in bundles, as you do asparagus. Put it into a kettle of boiling three-quarters of an hour; lay on buttered toast, dust with salt and pepper, cover with Drawn Butter, and serve.

STEAMED POTATOES Wash and scrub the potatoes well, place them in a steamer or colander over a of; and can pierce with a fork; it takes a little longer to steam boil, but the potato, being naturally watery, should never be cooked by boiling if you have the conveniences for steaming.

When done, remove the skins quickly, and serve in an uncovered dish. BOILED POTATOES Pare six good-sized potatoes, and let them lie in cold water Then put them in a kettle of boiling water, and boil slowly until they are soft enough to admit a fork. pour off the water.

(If you allow them to remain in the water one second after they are done, they will become waxy and watery.) Uncover the and shake them so that all sides may be exposed to the cold air. Cover the boiler with a napkin, and let stand on one side of the fire for five minutes, and they are ready to serve. Old potatoes that have sprouted and are shriveled, are better covered with cold water instead of boiling water. POTATOES BOILED IN THEIR SKINS Select potatoes of uniform size, wash and scrub them well; let them stand in cold water for a half-hour, then put them kettle of boiling water, and you can pierce a fork; dry,

Page 307 See this page in the book

dredge with salt, and stand on the back of the fire with the lid of the off, for Peel quickly, and serve in an uncovered vegetable dish. MASHED POTATOES as in for done and dry, mash quickly with a wire masher until light and free from all lumps; add a piece of butter the size of a walnut, a quarter-cup of boiling cream, a teaspoonful of salt, and a dash of a fork very light.

Serve in a heated, uncovered dish. The potatoes may also be pressed a "Henis Vegetable Press," which removes the smallest lumps and makes them very light.

STEWED POTATOES six potatoes, cut them into; throw them for fifteen minutes, drain, and cover with boiling water and boil until tender; then drain off every drop of water; dredge them with a tablespoonful of flour, add apiece of butter the size of a walnut, a half-pint of milk, a of salt, and a black carefully until they boil, and serve in a heated dish. POTATO PUFF 2 cups of hot or cold mashed Put the in a frying-pan, add the of the eggs, cream, and seasoning, the mixed.

are they are hot. Take from the fire, and add carefully the well-beaten whites of the eggs.

Heap on a greased baking-dish or in gem pans. Bake in a quick oven until a nice brown.

Page 308 See this page in the book

POTATO CROQUETTES 2 cups of mashed potatoes A piece of butter the A grating of nutmeg of a walnut the light, add them to the potatoes, and all the; mix, and turn into a small saucepan; fire until the mixture leaves the of the pan, take from the fire, and, when cool, form into cylinders. first in egg and then in bread crumbs, and fry in boiling fat. This will make twelve croquettes. BOULETTES 2 cups of mashed potatoes i teaspoonful sweet marjoram A piece of the of a walnut the lightly and add them to the potatoes, then add all the other ingredients; mix well, put into a saucepan and stir over the fire until the mixture leaves the sides of; when cool, form into bullets, dip first in egg and then in bread crumbs, and fry in boiling fat.

Serve as a garnish to boiled fish or baked meats. POTATOES au GRATIN 6 cold boiled potatoes ^ pint of stock 4 heaping tablespoonfuls Yolks of four eggs of grated cheese Put the butter in a frying-pan to melt;

Page 309 See this page in the book

the flour, mix until smooth; then add the stock and cream, and stir continually until Take from the fire, add the cheese, the yolks well beaten, salt, and cayenne. Put a layer of this sauce in the bottom of a baking-dish, then a layer of the cold potatoes, sliced, and so on, having the last layer sauce; sprinkle bread crumbs over the top, and put it in a quick oven ten minutes, to brown.

in the dish in which POTATOES a la BECHAMEL Steam the potatoes, and when done, cut them in slices and place on a heated dish. a Bechamel Sauce it over the potatoes, and serve very hot. SCALLOPED POTATOES Cut four good-sized boiled or steamed potatoes into dice. Put two tablespoon fuls of butter in a frying-pan melted, add two tablespoon fuls of flour, mix until smooth; one of milk, and it; add a teaspoonful of salt, and three dashes of black; layer of this sauce in the bottom of a baking-dish, then a layer of potatoes, then another layer of sauce, and all is used, having the sprinkle the top with bread crumbs, and put in the oven for fifteen minutes, to brown. Serve in the dish in which HASHED POTATOES BROWNED IN THE OVEN Pare two good-sized potatoes, and cut tablespoonful of butter in a frying-pan; and, when melted, of add a of milk, a half-teaspoonful of salt, and two dashes of black pepper. Put a layer of this sauce in the bottom of a baking-dish,

Page 310 See this page in the book

a the uncooked chopped then a sprinkling of and a few drops of onion juice, then another layer of sauce, and all is used, having the layer sauce; over lightly with bread crumbs, and put in a moderate oven to bake, for a half-hour. Serve in the dish in which it was baked.

FRIED POTATOES the potatoes and throw them into cold water for one Then cut them, either with a vegetable spoon, or in slices or blocks. Have ready a pan of very hot lard; dry the potatoes on a towel. This must be done quickly, so as not to allow the potato to discolor.

Now drop them quickly into the hot lard. When done, take them out with a skimmer, and put in the colander on a tin plate, and then in the oven, with the door open, to keep warm while you fry the remainder.

all are done, sprinkle with salt, and serve hot. cut with a vegetable spoon, they are used to garnish boiled or baked fish. FRIED POTATOES Cut cold boiled potatoes in Put two tablespoonfuls of lard or dripping into a frying-pan hot, put in just enough to the of. the pan.

When brown on one turn and the; then dish and keep warm while you fry another panful, and in this way fry the desired quantity, adding more lard or dripping as you consume it.

LYONNAISE POTATOES Cut cold boiled or steamed potatoes into dice, and to every pint of these dice allow one good-sized onion, one spoonful of chopped parsley, a dash of black pepper, a

Page 311 See this page in the book

sprinkling of salt, and one tablespoonful of Put; hot, add the cut in; fry and until half done, then add the potatoes; fry and stir gently until the potatoes are all a nice light brown.

It may require a little more butter, as no vegetable absorbs so much butter as the potato. done, turn into a hot dish, sprinkle with the and parsley, and serve very hot. SARATOGA CHIPS Pare one large potato, and cut in very thin slices, on a vegecutter, over a bowl of cold water, so that each (this makes them light and dry after being; soak ten minutes, then take out a few at a time, and dry them on a ready a kettle of boiling lard. Throw in the slices, a few at a time, stir them with a skimmer; when a light brown, take them out, and place on a piece of soft brown paper in a colander, dredge with salt, and stand in the open oven to keep warm while you fry the remainder. Turn the first from the colander into a hot dish, and skim out the second frying on the paper, and so continue until you have finished. SWELLED POTATOES Pare the potatoes, and cut in slices about the sixteenth of an inch in thickness; then dry them on a towel. soak in cold water.

Have ready two pans of hot lard, one a little hotter than the other; turn the potatoes, a few at a time, into the coolest fried, take them out, a half-minute in the colander, then throw them into the very hot lard, for an instant, to swell or puff.

second lard is quite hot, and the potatoes are good, they will certainly swell. When done, dust them with salt, and

Page 312 See this page in the book

BAKED POTATOES WITH MEAT Wash and pare potatoes of uniform size, and one hour before the meat is done, put them in the baking-pan around the meat, and baste with the dripping every time you baste BAKED POTATOES As potatoes contain potash, an important constituent of the blood, which is freely soluble in water, they are much more wholesome baked than boiled. Wash and scrub the potatoes, place them in a bakingpan, then in a quick oven, to bake for thirty minutes, or until you can mash them between the hands. Do not try them with a fork, as that allows the steam to escape, and consequently the potato is heavy.

Use as soon as done, or they will become watery. STUFFED POTATOES Bake six good-sized potatoes. When done, cut the tops off, and with a spoon scoop out the potato a hot bowl.

Mash fine, and add one tablespoonful of butter, a quartercup of hot milk, a teaspoonful of salt, and pepper to taste. until very light, then add the well-beaten whites of two; Fill the skins with this the top; over with the yolk of the eggs, put in the oven to brown. They may also be cut into halves and stuffed. POTATO SOUFFLE Steam six good-sized potatoes in their jackets. peel and mash them; then add one tablespoonful of butter (one ounce), a half-pint of hot cream, one salt, and black pepper to taste. Now beat until smooth and Beat the whites of two eggs to a stiff froth, stir them

Page 313 See this page in the book

gently into the potatoes, heap on a baking-dish, and put in a quick oven Serve in the dish in which they were baked.

Two heaping of grated cheese added with the cream is an improvement.

PUREE OF POTATOES the potatoes, and soak in cold water for a half-hour, in boiling water and boil slowly until you can pierce them with a fork. Put the milk on to boil in a Rub the smooth, then stir into the boiling milk; it thickens, then add the onion juice, Drain the potatoes and mash them through a colander; add to them the stir, and press through a sieve. Then return to the farina boiler; boil five minutes, and serve. ROAST SWEET POTATOES Wash and scrub potatoes of uniform; do not cut or scratch in a baking-pan, place in oven, and bake until, when pressed between the hands, they seem mellow in the centre. Serve in their jackets immediately.

BOILED SWEET POTATOES scrub potatoes of uniform cut or break the skin.

Put them in a kettle of boiling water, and boil until, when you pierce with a fork, they are just a little hard in the Now drain by raising the cover just enough to admit the draining off the water when you tilt the kettle.

This is much better than draining in a colander.

Stand the kettle on the back part of the fire, cover

Page 314 See this page in the book

with a napkin, and let steam ten minutes. In this way the potatoes will be mealy and dry. FRIED SWEET POTATOES Skin and cut lengthwise boiled sweet potatoes. Put three tablespoon fuls of dripping in a large frying-pan, dust the potatoes with salt and pepper, throw them into the hot fat, first on one side, then turn and brown SWEET POTATOES ROASTED UNDER THE MEAT Wash and pare potatoes of uniform size. One hour before is done put them in the baking-pan with the meat, and baste every ten minntes with the dripping. TO WARM OVER SWEET POTATOES Cut or baked sweet potatoes in of these slices allow two a a of Put the butter in a fryingpan; when hot, throw in the potatoes and onion, fry and stir gently until a nice brown; then take them out with a skimmer and keep warm while you make the sauce. Add the in the pan, mix smooth, then add the stock, stir continually until the fire, and add the yolk of one egg; pour over the potatoes, and serve. BAKED PUMPKIN Cut the pumpkin first in halves, then in quarters; remove the seeds, but not the in a baking-pan with the downwards, and in a slow oven you pierce with a fork.

When done, serve in the; help it out by spoonfuls as you would mashed potatoes.

Page 315 See this page in the book

RADISHES (Blot) Cut off the roots close to the radish.

Cut off the tops about an inch from the radish.

Wash clean in cold water. Take the radish with the left hand, holding it by cut the skin from the top downwards, in several parts, like you cut an orange to remove the skin, without detaching it.

Do the same carefully with the body of the radish, and it look more like a rose than a radish.

After having prepared two or three it will be comparatively easy. The leaves must be eaten as as the body radish; contain a substance that helps the digestion of the radish itself. BOILED SALSIFY OR OYSTER PLANT Wash and scrape one dozen roots of salsify. Throw each one into cold water as soon as you have scraped it, or it will turn black.

Then put them into a kettle of boiling water, and boil until tender (about one hour); drain, cover wi'th Cream Sauce, and serve. SALSIFY CAKES OR FRITTERS These are made precisely the same as Parsnip Fritters. SPINACH Wash a half-peck of spinach through several waters to free it from grit.

it over very carefully and cut roots.

Wash again, drain, and take up by handfuls, shake and press out all the remaining water. Put it in a kettle, and add one cup of water; kettle, place over a moderate the spinach to thus steam for chopping- tray and chop very // cannot be too fine; put into a saucepan with a tablespoonful of butter, salt and pepper to taste, stir until very hot. Have a heated dish at hand, and arrange on it small squares of buttered

Page 316 See this page in the book

Mould the spinach by packing it tightly in a cup, and turn each cupful out on a slice of toast. half of a hardboiled egg on the top of each mould. Pour Drawn Butter around the toast, and Or, when drain, chop fine, in a heated vegetable dish.

Cut hard-boiled eggs in slices and lay on top.

A half-peck of spinach will serve five people. SUMMER SQUASH cut in slices three summer squashes, remove the seeds and cut the slices in squares. Put them into a saucepan, cover with boiling water, add a teaspoonful of salt and boil twenty minutes. When done, drain in a colander and then mash turn into a strainer cloth, and squeeze until the squash is dry.

Now put into a small saucepan a tablespoonful of butter and the squash, add salt arid pepper to taste, stir until thoroughly heated, and serve. Or, cut into slices, dust with salt and pepper, dip in egg and then in bread crumbs, and fry, and serve the same as egg plants.

WINTER SQUASH The small Hubbard squash for baking.

Saw the squash in scrape out the soft part and the Put the halves in the oven, and bake about of an hour, or until tender. Serve in the shell.

Help out by spoonfuls.

PUREE OF SORREL YZ peck of sorrel ^ cup of veal stock the sorrel waters, cut steins the leaves only are good. Put a cup of cold water and a teaspoonful of salt in a saucepan, and throw

Page 317 See this page in the book

sorrel at the the saucepan and for When done, drain, and chop vety press through a colander; it to the saucepan, butter, stock, salt and pepper, let it boil up once, and it STEWED TOMATOES Pour boiling water over them, with a sharp knife remove the skins and the hard stem ends, and cut them in small Stew in a porcelain-lined or granite saucepan for a half-hour, then add to 'every quart of tomatoes a tablespoonful of butter, a teaspoonful of sugar, salt and pepper to taste.

Stew fifteen or twenty minutes longer, or they are of the desired thickness. Some prefer the tomatoes stewed only thirty minutes and thickened with bread crumbs. A slice of onion may be added to the tomatoes when first put on to cook, and to me is a great improvement, filling the same place that the sprig of mint does in peas or beans.

BAKED TOMATOES Choose six large, smooth Cut a stem ends, and with your finger carefully scoop out the Mix together a half-cup of finely-chopped, cold, ham, twelve two of stale bread crumbs, a of parsley, a half-teaspoonful of salt, a dash of cayenne, and a tablespoonful of melted butter. Fill the tomatoes with this mixture, heaping it in; over the tops with bread crumbs; the tomatoes in a granite baking-pan, baste with melted butter, and bake in a hot oven thirty minutes. When done, take them up carefully with a cake-turner, and serve.

Page 318 See this page in the book

TOMATO FARCI Put a layer of tomatoes in the bottom of a baking-dish, then a layer of bread crumbs, then a sprinkling of salt and of and so continue until the dish is full, having the layer crumbs.

Put a few bits of butter over the top and bake oven twenty minutes. in the dish it was baked.

STUFFED TOMATOES Choose large, smooth Cut a slice off the stem ends, and with your ringer carefully scoop out the seeds.

cup of stale bread crumbs into a bowl, add to them a teaspoonful of chopped onion, a half-teaspoonml of salt, a dash of cayenne, and moisten with a tablespoonful of melted Fill the tomatoes with this it in the centre. Place the tomatoes in a granite and in a take them up carefully with a cake-turner, place on a heated dish, and serve. This stuffing will fill six tomatoes. FRIED TOMATOES No.

Wash and cut into halves six nice, smooth tomatoes. in a granite baking-pan with the skin side down. Cut a quarter-pound of butter in small pieces and place over the tomatoes, dust with salt and pepper, and stand over a moderate to fry slowly. the tomatoes are take them up carefully with a cake-turner and slide them on a heated dish. Draw the baking-pan over a quick fire, stir until the butter is a nice brown; then add two tablespoonfuls mix smooth, add a or cream, stir it boils, season with pepper to taste, pour over the tomatoes, and serve.

Page 319 See this page in the book

FRIED TOMATOES No.

Cut smooth, solid tomatoes into slices about an eighth of an inch in thickness, dry each slice carefully with a soft towel, then dust with Beat an egg in a saucer until light, add to it a tablespoonful of boiling water. Dip each slice first in this and then in breajd crumbs. or three tablespoon fuls of lard or dripping in a frying-pan; when very hot, cover the bottom of the pan with the slices of tomatoes; fry brown on one side, then turn and brown the Take them up carefully with a cake-turner, place on a heated dish, and keep warm while you fry the BROILED TOMATOES Choose large, firm tomatoes, cut them in halves, but do not in a broiler, dust with broil over a clear but moderate fire, lift them carefully to a heated melted butter over them, and serve. CURRIED TOMATOES i quart of stewed tomatoes or one quart can i cup of rice i teaspoonful of curry powder Wash the rice through several cold waters. Add the curry powder and to the tomatoes; mix well. Put a layer in the bottom of a baking-dish, then a layer of the uncooked rice, then a layer of tomatoes, and all is used, having the layer tomatoes; sprinkle the top over with bread crumbs, place a few bits here and there over the crumbs, and bake in a moderate oven for a half-hour. Serve in the dish in which

Page 320 See this page in the book

BOILED TURNIPS Wash and pare the turnips, cut them into slices crosswise; into a saucepan, cover with boiling water, and drain in a colander, pressing lightly to squeeze out all the then mash fine, add butter, salt and pepper to taste, and serve.

Or, mix with an equal quantity of hot mashed potatoes. TURNIPS WITH CREAM SAUCE Pare six small turnips and into dice; put into a for When the turnips are nearly done, make a cream sauce, and stand over the tea kettle to keep warm. the turnips in a colander, turn them carefully into a vegetable dish, pour the cream sauce over them, and serve. BROWNED TURNIPS Pare the turnips, cut in slices crosswise, and boil as directed in preceding recipe.

Drain' in a colander.

Put two tablespoonfuls in; when hot, add the turnips and one of granulated; and turn carefully until the slices are nicely browned with salt and pepper, and serve. These are a nice accompaniment to roast ducks. RUTA-BAGA Ruta-bagas are much more solid than the common white turnips, and may be cooked and served according to the recipes given for turnips. BOILED TURNIP TOPS OR SPROUTS Wash a quarter-peck of turnip in put them into a; add a tablespoonful of salt when they are in a in a vegetable dish, garnished with slices of hard-boiled eggs.

Page 325 See this page in the book

Bread heads the list of foods for man. It is said that a slave of an archon at Athens first made leaven bread by accident. He forgot some of his dough, and, some days after, came upon it and found it sour.

His first thoughts were to throw it away; but, his master coming out, he mixed it quickly with some fresh dough he was working.

Of course the bread this produced was delicious: Bread is mostly made from wheat, as that grain contains more gluten in the proper proportion to make a light and spongy bread, which will allow the juices of the stomach to have access to every part, and digestion in all parts is commenced immediately.

Please note the head of cereals the chemical composition of wheat, and you will see at once that our fine white bread contains little but starch. We cannot say that such bread is the "staff of life," but the brown (not bran), whole wheat bread constitutes, in itself, a complete life-sustainer; consequently, bread-making is the most important of the cookery of grain food. The grinding is the first process of this cookery, and is performed in several ways, each one claiming superiority. One is by grinding the grain between two horizontal stones, the upper revolving and grinding the grain against the lower

Page 326 See this page in the book

one, which is stationary.

In this way the bran or outer husk is simply separated from the grain; the gluten is divided minutely, while the starch or white part of the grain is finely powdered. It is then sifted through bolting-cloth, and makes our fine white flour, coarse wheat meal, and bran. The flour containing little or no bran is most easily digested. Another method is the Minnesota or "patent process."

In this way the grain is crushed (not ground) by passing through corrugated rollers, and then sifted through boltingcloths.

Still another is the new patent or Haxall process. By this method the flour is granulated, and contains much more gluten than either of the others; consequently, oneeighth less may be used in all recipes for bread, biscuit, or The fancy names given to flour amount to very as the same flour is sold by several dealers under their own and different brands. flour adheres to the hand, and, when pressed tightly, remains in shape, and shows the imprint lines of the skin on the hand. It has a yellowish-white tinge, and, when made into a paste with water, and well worked, is tough and elastic. Select it carefully, and use one kind for all purposes pastry, and bread.

It is a mistaken idea that the flour which makes good bread will not make good pastry. selecting the flour, the next important thing is to have good, strong, sweet Potato yeast is the best, as the potato starch is particularly adapted to the yeast fermentation. The compressed cakes, however, are very good and convenient, one cake being equal to one cup of good yeast. is a plant, and a very delicate one, that does not flourish under extreme heat or cold; therefore, you must be very choice in the selection of the place where the bread shall stand to ferment. If chilled, it is spoiled; if scalded, it is killed, and nothing can restore

Page 327 See this page in the book

it.

An temperature, from 68 to 72, is In warm weather, take the liquid cool; in winter blood-warm. As dough contains both sugar and gluten, when moistened and subjected to a temperature of 106 to for six hours, it is capable of fermentation; then, by adding more moisture and flour, and fermenting again, then baking, you have salt-rising, or milk-emptyings bread, a sweet, fine, and delicious bread.

There are various ways of making bread with milk, etc.

; but the two points, sweetness and lightness, remain always the chief consideration. If milk it should be scalded and cooled; this prevents its souring.

Next comes the mixing or sponging of the bread; is, surrounding each grain of flour with a film of water, to combine and hydrate the starch, to dissolve and albumen, and to moisten the gluten, which causes them to adhere and form a dough.

is not, then, a mere mixture, but an actual chemical combination; but, as we cannot use water enough to alone effect this, it must be supplemented by kneading, and here comes our most important point. So far, this has been best accomplished by the hands; all machines made for the purpose, that have come under my observation, have been failures. As the eye cannot penetrate into the centre of the dough to discover the lumps, etc., we have no guide except the sense of touch. The excellency of bread depends much upon the thoroughness of its kneading.

First work the dough in the pan until.it loses part of its stickiness; thickly flour the board, flour the hands, take out the dough, and knead rapidly and continuously by drawing the dough farthest from you over centre, and pressing it down with the ball hand.

Repeat the dough around and knead side, and so on, until every part is thoroughly and evenly kneaded. This will take about

Page 328 See this page in the book

fifteen or twenty minutes. When you first begin, the dough will be soft and sticky, but will become so the longer you knead, and, when you can knead it on an unfloured, dry board, the kneading may be discontinued. Kneading renders the gluten so elastic that the dough is capable of expanding to twice its bulk without breaking or cracking.

After this, you stand it away to rise.

it to fully expand, but be careful that the dough does not fall, as it is then sour, and nothing can be added to restore the original sweetness. Soda is sometimes used, but does not accomplish the object. falling or souring is caused by the yeast consuming or eating up every atom of If a handful of flour be added to the dough, and the dough then pressed down, it might stand, then, perhaps another hour, or until this flour is consumed, without souring. Next comes the moulding. this dough is very light, divide it carefully into loaves; knead lightly on the board until formed; place each one in its own pan (the best pans are made from sheet iron, eight inches long, four wide, and four deep), and stand back in a warm place until double its bulk.

Now comes the baking, which is equally important. There are several ways of testing the oven without a thermometer.

One is the baker's method; he throws flour on the floor of the oven; if it browns quickly, without taking fire, the heat is sufficient, or if you can hold your hand in the oven while you count twenty slowly, it is; or, if you use a thermometer, 360. The bread should be in the oven ten minutes before it begins to brown. be too hot, a thick crust is produced, forming a non-conducting covering to the loaf, which prevents the heat from penetrating to the interior; hence, the burnt loaf is always unbaked in the centre, and the dextrine is changed into caramel, thus making the crust bitter

Page 329 See this page in the book

instead of sweet.

Bake in single pans, three-quarters of an When done, remove it immediately from and tip against a plate or bread board, so that the air will circulate freely around it.

Do not if you like a crisp, cold, put it sweet, clean, tin bread box, without any wrapping, as the cloth absorbs the moisture, and very soon sours and moulds, destroying the flavor of the bread. No.

four good-sized potatoes, and let them lie in water for a half-hour. Put one quart of boiling water in a Now grate the potatoes quickly and stir them into the boiling water; for the a half-cupful of two tablespoon fuls of salt, turn into a stone jar or bowl, and let stand until lukewarm; then add one cupful of good yeast, cover and ferment three or four hours; every time it comes top of the vessel; it into a jar or large bottle, or something you can cover tightly, and stand it in a place where it will keep very cold, but not It will keep two weeks. Save one cupful of this yeast to start with next time. This is the simplest and best yeast that can be made. No. 2 Pare and boil four good-sized potatoes; when done, mash them fine.

Put a half-cupful of dried hops into one quart of water, and Put one pint of flour into a bowl, strain over it the boiling hop water, add the mashed potatoes, and beat until smooth; then add a halfcup of sugar, and two heaping tablespoonfuls of salt, and finish the same as Yeast No.

Page 330 See this page in the book

FRENCH BREAD 6 hop flowers i pound of potatoes i cup of good yeast or half a compressed cake About four quarts of flour Put the hops in the water, and boil five minutes. potatoes in skins; when done, peel and mash them Put three cups of flour into the bread pan, pour one pint of boiling water over it, and beat quickly until smooth; add the mashed potatoes, and then strain into this the hop; add the and a of sugar; thoroughly; and, when lukewarm, add the yeast; stand in awarm place for nine hours, or over night. In the morning add sufficient flour (about three and a half quarts) to make a knead and for ten minutes, using as little as; wet the hands in lukewarm water, raise the dough three feet from the board, and throw it back with force, and continue process for minutes, or until large air bubbles are formed in the dough. If properly worked the dough will be very elastic and soft, but will not stick to the hands. Now put it back in the bread pan, cover, and stand in a warm to rise, about two hours. light, take out gently, enough of this dough to make one loaf (about a pound); sprinkle the board flour, knead so as to make a kind of ball; it gently with palms hands, giving it an elongated shape; now flour a rolling-pin lightly, place it on top of the loaf, right in the centre, and press and roll a little to make a furrow in the middle of the loaf. Now dust a towel or bread cloth well flour, place the loaf just made upside down on the towel, pulling out the ends a little to give the loaf a long form, and so continue until all the loaves arc made; with a towel, let as ordinary bread; then turn

Page 331 See this page in the book

into floured bread pans, the furrowed side up, /.

e. t the side that was down in the floured towel must be up in the baking-pan.

The loaves must be a little distance apart, place two in one pan. Sprinkle plenty of flour on the top of each loaf, and bake in a moderately quick oven, forty MILK BREAD About two quarts of flour YZ cup of yeast or half a i teaspoonful of butter it the bread pan, add the When cool, add the yeast, and sufficient a the batter is full of air-bubbles. let stand in a warm (72 Fahr.) until morning.

Early in the morning add enough flour to make a dough. on a baking-board as it is stiff enough to do so, and knead quickly and gently until the dough is perfectly smooth and elastic, and will not stick to the board or hands. it back in the bread pan, cover, and stand in the same warm place, and let it it doubles its bulk.

When light, turn the board, divide it into halves, mould lightly into loaves, put them into greased pans, and stand away again until light. Bake in a moderately quick Fahr.) for three-quarters of an hour. WATER BREAD Water bread is made as Milk using tepid water instead of milk. MILK BREAD WITH POTATO SPONGE i cup of yeast or half a About four quarts of flour Pare the potatoes, put them in a saucepan with a quart of

Page 332 See this page in the book

boiling water, and boil until very tender. Put one cup of flour in the bread pan, pour over it one cup of the potato water, beat quickly the through a and When lukewarm, add the yeast and salt; mix, cover, and in a warm In the morning and, when lukewarm, add to it sufficient flour to make a batter; then add the potato sponge, mix well, cover, and stand away in a warm place until very Then add sufficient flour to make a dough.

it out on a baking-board as soon as it is stiff enough to do so, and knead quickly and gently until the dough is perfectly smooth and elastic, and will not stick to the board or hands; cut it quarters, mould loaves, place each loaf in a greased bread pan, cover with a towel, and stand in a warm place to rise, until it doubles its bulk. in a moderately quick oven (390 for three-quarters of an hour. STIRRED BREAD Make a sponge the same as for Milk Bread, and let over night.

In the morning, beat it well, add one cup of flour, and pour it into greased, deep bread pans. Let it stand until light (about two hours). Bake in a moderately quick oven for three-quarters of an hour. This makes a very sweet bread, but is not so delicate as when kneaded.

SALT-RISING BREAD Add to one pint of scalding water sufficient flour to make a thick batter, add a half-teaspoonful of salt, and beat until smooth and full of air-bubbles. Cover closely, stand in a pan of warm water and keep in a warm place over night. In the morning, scald one pint of milk, stand

Page 333 See this page in the book

lukewarm; add a teaspoon ful of salt and enough flour to a will drop, not pour, from a spoon.

Now turn the rising, which should be very light, and emit a very unpleasant odor; beat thoroughly and continuously for three minutes, then cover with a towel, stand in a pan of warm water, and put where it will keep warm until very light (about two hours); then add sufficient flour to make a dough; knead thoroughly and continuously until smooth and elastic, divide loaves, mould, place in greased pans, cover with a towel, and, when very bake in a moderate oven (300 Fahr.) one hour.

This must be kept very much warmer than a bread, or it will not It is thought by some more digestible than any other kind of bread. SWEET POTATO BREAD i quart of flour i pint of warm water 4 roasted sweet potatoes i cup of yeast or half a Put the water into a bread pan or large bowl, add the butter, salt, yeast and flour; beat well, and stand in a warm place over night. In the morning, bake the potatoes and press them through a sieve into the light sponge, add flour, and finish same as Milk Bread. RYE BREAD Make a sponge from wheat flour as directed in recipe for Milk Bread.

In the morning add rye flour to make a soft dough. Knead lightly; then cut the dough in two loaves, mould, place in greased bread pans, cover and stand in a warm place to rise again. light, bake in Fahr.) for one hour. Rye bread must not be as stiff as white bread,, and does not require so much kneading.

Page 334 See this page in the book

CORN BREAD i cup of yeast or half a i pint of yellow corn meal Sufficient flour to make a dough Pare the potatoes, put them in a saucepan with a quart of boiling water, and boil until very tender. Put one cup of flour in the bread pan, pour over it one cup of the boiling potato water, beat Mash the potatoes through a colander into this batter, beat again until smooth, and let stand until lukewarm; then add the yeast and the salt, mix in a warm place (72 Fahr.) over Now put the corn meal in a bowl and pour over it just sufficient boiling water to moisten it; let it stand also In the morning, the milk and stand aside until lukewarm; flour to make a batter that will drop, not pour, from a spoon; now add.to the scalded the beat all well together, then add sufficient flour to make a soft dough; knead lightly, using just enough flour to prevent sticking; then divide in fourths. Mould each fourth into a loaf, place each loaf in a greased bread pan, cover and in a warm place then bake in a moderate oven (300 Fahr.) for one and a quarter hours. NORWEGIAN BREAD i pint of barley meal y2 pint of wheat flour y2 pint of Graham flour i cup of yeast or half a compressed cake Scald the milk and let stand until lukewarm, then add the mix, and add all the thoroughly and for ten minutes, then turn in*;; a greased bread pan; cover with paper and stand in a \,,p.a place until very full of air bubbles,

Page 335 See this page in the book

in a moderately quick oven (390 for forty minutes.

GRAHAM BREAD Make a sponge at night as directed in recipe for Milk or Water Bread.

In the morning add two large tablespoonfuls of molasses and sufficient Graham flour to make a soft Work well with the hand, mould into loaves, put well-greased let it again, and bake in a moderate oven (300 Fahr.) for one hour. Graham bread must be watched more carefully than white bread, as it sours quickly. BOSTON BROWN BREAD 2 cups of Yankee rye meal 2 cups of Indian meal i teaspoonful of soda or saleratus \y2 pints of sour milk Mix the rye and the Indian meal well together. the soda or. saleratus in two tablespoonfuls of boiling water, it sour milk; add the molasses, mix, and the add the salt and mix Pour into a well-greased two-quart brown bread mould, put the lid on, and steam five hours; then remove the lid, put in the oven, and bake thirty minutes. ADIRONDACK CORN BREAD 1 cup of Indian meal i tablespoonful of sugar Soften the butter without melting.

separately until light, then add the yolks to the rmlk,'.'"d the meal and flour, beat; add the butte\ 7 mix;

Page 336 See this page in the book

then add the sugar, whites of eggs and the baking-powder; stir lightly and swiftly. Grease a broad, shallow pan, turn in the mixture, bake in a moderately quick oven (390 Fahr.) for forty minutes. HOT CORN BREAD i quart of corn meal i ounce of butter i pint of sour cream or buttermilk i teaspoonful of saleratus or soda Put the corn meal in a large bowl, and pour over it enough boiling water to it stir thoroughly and let stand until cold, then add the eggs well beaten, the or buttermilk, and from the bottom of the bowl.

the saleratus or soda in two tablespoon fuls of boiling water, it into the mixture, turn into a greased, square, shallow pan, put into a hot oven, and bake forty minutes. SOUTHERN RICE BREAD 2 cups of white Indian meal i cup of cold boiled rice i ounce of butter, melted i^ pints of milk 2 heaping teaspoon fuls of baking-powder Beat the eggs without separating until very light, then add them to the milk; then add the meal, salt, butter and rice; add the baking-powder, mix.

three round, shallow pans, turn in the mixture, put quickly in a hot oven, and bake thirty minutes. PARKER HOUSE ROLLS i pint of cold boiled milk y% cup of yeast or a compressed dis2 quarts of sifted flour solved in a half-cup of i large spoonful of lard lukewarm water into a deep bowl, add Mix

Page 337 See this page in the book

and then rub in the lard. Make a well in the centre. Mix the yeast and milk well together, pour it into the well, and let it until morning.

stir, and knead thoroughly, in the bowl, and, as soon as stiff enough, on the board.

Now pound it for fifteen minutes with a potato masher; as it becomes velvety, put it back in the bowl, cover it, and set away in a warm place (72 until very light.

When light, roll out on the board a quarter-inch thick, cut with a round cutter, fold one-third over two-thirds, put on a greased baking-sheet; let stand again one hour, bake for Remember that different kinds of flour require more or less moisture.

Do not add the whole two quarts, if less will answer.

FRENCH ROLLS rolls are made in the same manner as the second form into small rolls instead of loaves; the same as the bread. TEA BISCUIT No.

2 ounces of butter or lard ^ cup of yeast or half a compressed cake About two quarts of good flour Scald the milk, and stand away until lukewarm; the salt, sugar, and butter or the butter is flour, and beat vigorously for five minutes; add the yeast; mix well, cover with a towel, and in a warm place for four hours, or until very light; then knead, adding sufficient flour to prevent sticking. It must not be as stiff as bread. Knead continuously for ten minutes, put back in the pan, cover again and stand in a

Page 338 See this page in the book

warm place for two hours, or until double its bulk.

Now it out on the bread board, pinch off a small of the dough, about the size of a walnut, knead it lightly with the fingers ball, place in a greased pan, and so continue until you have them all made. far enough apart (two inches) to have a brown all When you have them all moulded, cover again, and let stand a half-hour, then bake in a quick oven for fifteen minutes.

TEA BISCUIT No. 2 2 ounces of butter or lard 3 or more pints of flour YZ cup of yeast or quarter of a compressed cake Scald the milk, add to it the butter or lard, and stand one When cool, add the salt, sugar and mix, and add one-half the flour; beat continuously for five minutes, cover and stand in a warm place (72 for four hours.

the eggs well beaten, and to make a soft dough. Knead lightly and for or elastic; again and stand in a warm place until double its bulk, or very light, then roll out in a sheet about a half-inch thick, cut into biscuits with a cutter, place in greased baking-pans, cover, let stand a half-hour and bake in a quick oven (400 Fahr.) for fifteen minutes. POTATO BISCUIT No.

% pound of butter or lard i cup of yeast or half a Sufficient flour the potatoes, then mash fine; add the hot milk, butter or; add a half-cup of flour, stir and

Page 339 See this page in the book

let stand until lukewarm; then add the yeast and sufficient a beat continuously for cover and stand in a warm place (72 Fahr.) for three hours, or until very Then add flour to make a soft dough, knead quickly and lightly for then roll out in a sheet a half-inch thick, cut into biscuits, place in greased baking pans and cover, stand in a warm place until very light, then bake in a quick oven for twenty if carefully made, are delicious. POTATO BISCUIT No. 2 i large potato % yeast cake or a half-cup of yeast Flour enough to make a dough the potato, and put to boil in Put a half-cup of flour into a bowl, and scald it with a halfpint of the water in which the potato was boiled; stir and beat rapidly; now add the potato, mashed, and the all thoroughly and let stand until lukewarm, then add the yeast, or yeast cake dissolved in a of lukewarm water, beat well, cover and in a warm place about (72 Fahr.) until light. take about When this is light, scald the milk, add to it the butter; and. when lukewarm, to make a batter which will drop the spoon.

the light mixture to this, mix well, cover and put back in the warm place to (about two hours).

flour to make a dough, and knead as you would bread for biscuits, in a greased pan so not touch other, cover and stand in a warm place for one hour. in a quick oven twenty minutes. If you want for tea, begin them about ten o'clock in the morning.

Page 340 See this page in the book

BREAD BISCUITS Take one pound of bread dough when it is being moulded for the pans; add to it two ounces of butter, chop with a knife until the butter is thoroughly mixed with the dough. Sprinkle some flour on the baking-board and knead the dough for five minutes; then form into biscuits, place in a greased pan, cover and stand in a warm place for two hours, and bake in a quick oven twenty minutes. RAISED MUFFINS, GEMS, ETC. PLAIN MUFFINS 1 tablespoonful of butter y2 cup of yeast or half a the milk, add to it the let lukewarm; yeast, or the cake dissolved in a quarter-cup of warm water, and salt, and beat well. and stand in a warm place (65 Fahr.) until morning.

In the morning, beat the eggs separately; add first the yolks and then the whites; let and bake in greased muffin rings on the griddle on top of the stove, or in the oven. This mixture may also be baked in gem pans, and is then Wheat Gems.

RICE MUFFINS Make a batter the same as for Plain Muffins; after adding the flour, beat in one cupful of boiled let stand over night, and bake as Plain Muffins. HOMINY OR GRITS MUFFINS Make and bake the same as Plain Muffins; add one cup of cold boiled grits to the batter.

Page 341 See this page in the book

ENGLISH MUFFINS ^ cup of yeast or quarter of i ounce of butter a compressed cake the milk, add the butter, and stand it to one side until lukewarm; then add the yeast, a teaspoonful of salt,.and the for cover with a towel and stand in a warm place to rise about tAvo hours.

light, add sufficient flour to make a soft; work lightly with the hand, divide into small balls, place each ball in a greased muffin ring, or deep gem pan, cover and let rise again. Then bake on a hot griddle, if in muffin rings, ^or in a hot oven if in gem pans, until a done, break or pull them open; do not cut them, as a cold knife makes them heavy. CRUMPETS i cup of yeast or half a About three cups of flour Scald the milk, let until lukewarm; salt and flour; beat vigorously; then add the butter, melted, and the;; in a warm place until very light* the muffin rings and them on a hot griddle.

Fill each ring full; bake until brown on one side, then turn and brown on the other.

Take from the fire and stand one side until ready to use, toast them on being careful not to burn. Butter them nicely, and serve quickly on a hot plate. SALLY LUNN i^ pints of sifted flour i ounce of butter i gill of good yeast or quarter of a compressed cake

Page 342 See this page in the book

Scald the milk, add to it the butter, and stand on one side until lukewarm; salt, sugar and flour; beat continuously for five minutes, cover and in a warm place for two hours, or until very light. Then beat the separately until very; add the and then the whites; stir them in; stand again in a warm for; a greased Turk's head, and bake in a moderately quick oven for forty minutes. RAISED WAFFLES AND GRIDDLE CAKES PLAIN WAFFLES y% cup of yeast or half a \Y^ pints of milk Rub the butter into the flour, add the salt, then the milk which should be scalded and cooled, and the; thoroughly and continuously for three minutes; stand in a warm place for two hours, or until very Then beat the eggs separately, add to the batter first the yolks and then the whites; let stand fifteen minutes. the wafHe-iron gradually and thoroughly heated. Dip a small paint brush in melted suet and brush the iron until every part is well greased. Pour the batter into a pitcher, so that you may fill the iron quickly. Open the iron, pour the batter from the pitcher into the iron until you have covered the elevations, close the iron quickly and about two minutes, or a nice brown; then remove them carefully, place on a hot dish, and serve quickly. RICE WAFFLES Make the same as Waffles, adding one cup of boiled rice with the flour.

Page 343 See this page in the book

GRITS WAFFLES Make the same as Waffles, adding one cup of boiled grits with the flour. FLANNEL CAKES Make a batter the same as for Muffins, using a more of milk.

Bake on a hot griddle. RICE GRIDDLE CAKES 1 cup of boiled rice ^ cup of yeast or half a About 2^ cups of flour i large teaspoonful of salt Scald the milk, stand to one side until cold; the salt, flour and rice; beat continuously for three minutes, cover, and stand in a warm place until morning. In the morning, beat the eggs separately until light; add the the; mix; let minutes, and bake on a hot griddle.

The griddle should always be placed on the back part of the range over night, to heat gradually. BUCKWHEAT CAKES First, be sure that you get perfectly pure buckwheat, free from grit.

The adulterations with rye injure the quality. of cold water into a stone jar with a small neck, add to it one teaspoonful of salt and three and three-quarter cups of buckwheat flour; beat well until perfectly smooth; then add a half-cup of yeast or half a compressed cake, and mix well; cover the top of the jar with a saucer or; in a moderately warm place (65 Fahr.) until morning. In the morning, dissolve a halfteaspoon ful of saleratus or soda in two tablespoon fuls pf boiling water, add this to the batter, beat thoroughly and bake on a hot griddle.

Page 344 See this page in the book

The saleratus is simply to improve the flavor. A cupful of this batter may be saved, and added to the cakes of to-morrow instead of fresh yeast, and may be so continued all winter. GRANULATED WHEAT GRIDDLE CAKES i/ cup of yeast or half a compressed cake 3 cups of granulated wheat (Health Food) i tablespoon ful of melted butter Scald the milk, and then stand side to cool; add the yeast, salt, granulated wheat, and beat until smooth, cover, and stand in a warm place night, or until very light. beat the eggs until the let minutes, and bake on a hot griddle.

GRAHAM GRIDDLE CAKES ^ quart of Graham flour i^ pints of milk YZ quart of wheat flour y?, cup of yeast or half a compressed cake Scald the milk, and the Graham beat until smooth; add the butter salt, and yeast; beat again, and stand in a warm place over night, or until very light. separately, add the yolks, then the whites, to the batter; let stand fifteen minutes, and bake on a hot griddle.

Page 345 See this page in the book

QUICK MUFFINS, WAFFLES, GRIDDLE CAKES, ETC.

QUICK MUFFINS teaspoonfuls of i ounce of butter baking-powder or a halfteaspoonful of soda and one of cream of tartar Beat the eggs separately until light; add the yolks to the milk, then the flour, which must be more or less, according to the quality.

The batter must be thin and pour the spoon.

Now add the melted butter, and salt; give the whole a vigorous beating. Now add the baking-powder, and the well-beaten until thoroughly mixed. Bake in muffin rings in a quick oven, or on the griddle. GEMS the as Muffins, greased gem pans, and in a for about twenty-five minutes. CORN GEMS 2 cups of yellow corn meal 2 teaspoonfuls of 1 cup of flour or a half-teaspoonful of soda and a teaspoonful of cream of i cup of cold milk tartar i cup of boiling milk Put the meal into a bowl, put the butter in the centre and it the boiling milk, stir; then add the cold milk, the eggs well beaten, Beat well, add the baking-powder and mix Pour into greased gem pans, and bake in a hot oven thirty minutes.

Page 346 See this page in the book

GRAHAM GEMS WITH DATES 3 cups of Graham meal i cup of boiled rice ^ cup of chopped dates i tablespoon ful of melted butter Beat the yolks of the eggs, and add them to the milk, then the rice, salt, meal, and butter; the whole a vigorous beating.

Now add the dates, the baking-powder, and the whites of the eggs beaten to a stiff froth; mix Bake in gem pans, in a quick oven, thirty minutes. GRAHAM GEMS Graham gems are made precisely the same as the preceding recipe, omitting the rice and dates. HYGIENIC GRAHAM GEMS 2 cups of ice-wafer 3^ cups of Graham meal. Grease the gem pans and put them in the oven to get very hot.

Put the ice-water and salt into a large bowl; take the Graham up by handfuls, holding it high basin, which should stand in a current of air, and sprinkle slowly the ice-water, beating all the; then pour the batter quickly into the very hot pans, and put immediately into a very hot oven, and bake about thirty minutes. CREAM MUFFINS 1 pint of cream i tablespoon ful of melted 3 cups of sifted flour Beat the yolks of the eggs, and add them to the cream; add this gradually to the flour, beat well, and let the salt, melted butter, the whites of

Page 347 See this page in the book

the beaten to a stiff froth, and the baking-powder; mix well, and bake in gem pans or muffin rings, in a quick oven, twenty-five minutes. BREAD MUFFINS i pint of stale bread crumbs l/i cups of sifted flour i tablespoonful of melted 2 teaspoonfuls of Cover the bread crumbs with the milk, and soak for a halfthe separately.

Add the yolks to the bread and milk, then the melted butter, and a teaspoonful of salt, mix all add the beat until smooth, and in the of the eggs and in greased gem pans, oven, thirty minutes. POP OVERS 2 cups of milk Grease gem pans or small earthen cups, and in the oven to get very hot. the eggs (without separating) until very light, add to them the milk and salt; pour this gradually on the flour, stirring all the while. Do not add too rapidly, or the batter will be so liquid that it cannot be a to remove any little lumps that may remain.

Take the gem pans or cups from the oven, quickly fill them half full with mixture, put them in a quick oven, and bake about twenty-five minutes. If properly made and properly baked, they will swell four times their bulk, and make a most delicious breakfast

Page 348 See this page in the book

QUICK WAFFLES light, then add the milk, the; the whole a good beating; add the butter, melted, and, last, the whites of the eggs beaten to a stiff froth, and the baking; mix thoroughly, and bake the as Waffles.

RICE WAFFLES Rice waffles can be made by either of the above Use one cup of boiled rice and a half-cup less of flour, adding the rice before the eggs. OATMEAL GRIDDLE CAKES i pint of cold boiled oatBeat the milk into the oatmeal, then add the salt, the yolks eggs, and a cup of boiling water, and mix all well; add the flour, beat again; then add the bakingpowder and the whites of the eggs beaten to a stiff froth; mix well, and bake on a griddle. RICE GRIDDLE CAKES 2 cups of cold boiled rice 2 heaping teaspoonfuls of baking-powder the through a sieve, add to it the a of the flour and milk; beat until smooth, add the baking-powder, mix thoroughly, and bake at once on a hot griddle.

Page 349 See this page in the book

may be made yeast, instead of baking-powder, by adding a half-cup of yeast, or half of a compressed dissolved in a half-cup of lukewarm water, to the batter, and standing in a warm place two hours before baking-time. INDIAN GRIDDLE CAKES i pint of Indian meal Put the Indian into a bowl, and pour over it enough boiling water to scald it; do not make it let stand until cool.

; very light (do not separate them), add them to the batter \ then add the flour and salt; beat vigorously for three minthe mix well, and quickly on a hot griddle. QUICK FLANNEL CAKES 1 quart of flour 1^2 pints of milk Rub the butter into the flour with the hands until smooth, then add the salt.

Beat the yolks of the eggs, add them to; add to the flour, and beat vigorously until; add the whites of the eggs and the baking-powder, and bake quickly on a hot griddle. Very nice.

STALE BREAD GRIDDLE CAKES 2 teaspoonfuls of baking-powder i pint of stale bread or one teaspoonful of cream of tartar and a half-teaspoonful of soda Flour to make a thin batter the in the for one hour, then it

Page 350 See this page in the book

Beat the eggs separately until very light, add the the; again, add the whites and baking-powder; mix, and bake quickly on a hot griddle.

BUTTERMILK CAKES i quart of buttermilk Flour to make a thin batter i teaspoonful of soda or saleratus Beat the egg, add to it the buttermilk; add the mix the or saleratus in two spoonfuls of boiling water, then it into the buttermilk. gradually the all the while, until you have a batter that will pour smoothly from a spoon. Give a good beating, and bake quickly on a hot griddle. PANCAKES 1 quart of flour Sufficient quantity of lukewarm water and milk (about half 2 tablespoonfuls of sweet of to make a oil or melted butter one and a i tablespoonful of brandy half pints) until light, add to them half the milk and water, and add this gradually to the flour, stirring all the; then add the oil, brandy, and a half-teaspoon ful of; mix well, and add the of the milk and; give a good beating, and stand away in a cold place for three hours.

Then put one tablespoonful of butter in a frying-pan, and stand it over a good fire; when hot, put a ladle of the batter into it, spread so as to cover the entire bottom of the pan. Fry brown on one side, then turn and the Spread with a thin of preserves or jam, roll, dust with powdered sugar, and serve warm.

Page 351 See this page in the book

CORN GRIDDLE CAKES i quart of grated corn i tablespoon ful of melted butter separately, add the yolks to the corn, then the milk, then the; beat well; in carefully the well-beaten whites, and bake on a hot griddle. SODA AND QUICK BISCUIT, ETC. SODA BISCUIT 2 heaping teaspoonfuls of bakingpowder or a hal f-teaspoon ful of and one tealarge spoonful of lard spoonful of cream of tartar Put the baking-powder, or cream of tartar and socb, and salt, into the it again.

rub into the lard.

Now see that the oven is very hot (400 Grease the pans, and get the cutter and rolling-pin. everything ready before you put in the milk, then add the milk and knead up Roll out on the board one inch thick; cut with a small round cuttt r, put quickly into the pans and then into the oven. Bake twenty minutes. Remember, to have them a success, handle as little, and make as rapidly, as possible. RYE BISCUIT Make same as Soda Biscuit, using one pint of rye flcur and one pint of wheat flour, instead of one quart of flour. SHORTCAKES 3 cups of sifted flour i even teaspoonful of baking-powder i^ cup of butter A scant cup of ice-water Rub the butter into the flour as quickly and lightly as possi-

Page 352 See this page in the book

PHILADELPHIA COCK BOOK ble, add the; with the ice-water. Roll out on a board about a half-inch thick, cut with a round cake cutter, put in greased bakingpans, and bake in a quick oven a half-hour. CREAM SHORTCAKES I quart of flour i scant teaspoonful of soda j pint of thick sour cream Add the salt to the Dissolve the soda in two tablespoonfuls of boiling water, add it to the sour cream; add the quickly, and cakes the size of a breakfast plate, and a half-inch thick. Place on a hot griddle. Brown on one side, then turn and brown the other.

If the flour is very heavy, it may require a little more cream to make a soft dough. HOE CAKE 1 pint of corn meal Sufficient water to make a batter Put the corn meal into a bowl, and add the salt it sufficient boiling water to just moisten the meal, and let stand ten minutes; then add the water until the batter will drop nicely from a spoon.

the as griddle cakes on a hot griddle or hoe.

When done, put a bit of butter on the top of each cake, and serve. The old colored cooks in the South used to make these to perfection, and baked them on their hoes hence the name before a wood fire. CORN DODGERS 2 cups of white meal i tablespoonful of lard i tablespoonful of milk salt and meal together dry, put the in the centre, and pour to wet the

Page 353 See this page in the book

Beat the egg until very light, add the milk and stir into the meal.

Beat the whole well.

Drop by tablespoonfuls on greased pans, and bake in a very hot oven (380 Fahr.) for fifteen minutes. JOHNNY CAKE i pint of buttermilk i pint of Indian meal 2 tablespoon fuls of melted i teaspoonful of saleratus or soda all together until light, add them to the buttermilk, then add the Indian the saleratus or soda in two tablespoon fuls of boiling water, add this, the butter, and salt to the batter, mix thoroughly, and a shallow Bake in a moderately quick oven for a half-hour. PONE Upon one of corn meal is best) pour just enough boiling water to scald it through; stir it thoroughly, let it stand until cold, then rub into it a piece of butter the size of a walnut, and add a little salt. Beat two eggs until light, without separating, add them to the meal, mix well; add one pint of sour milk or buttermilk, beat until smooth. one of in a boiling water, stir it into the mixture, turn into a greased baking-pan, and bake for thirty-five minVIRGINIA BISCUIT Water to moisten Put the flour into a bowl, add the salt, then rub the butter the hands, add the water gradually until just moist.

Work and knead until smooth and elastic. put the dough on a block and pound it with an axe until

Page 354 See this page in the book

full of bubbles.

Roll out as thin as a wafer, cut into small round cakes, stick with a fork here and there over the surface, and bake until a very light brown (about five minutes).

MARYLAND BISCUIT i quart of flour i large tablespoon ful of lard Add the salt to the flour, then rub the lard thoroughly into it with the hands.

Put a half-pint of milk and a half-pint of water into a pitcher, add it gradually flour, stirring and kneading all the add to moisten the flour, for the dough should be very stiff; knead five minutes, and beat with an axe form into small round biscuits, stick with a fork here and the surface, and bake in a moderately oven about twenty or twenty-five minutes. be browned on top and the sides almost white. They should be as white as the driven snow inside, with a slight crack around the sides. EGG BISCUIT i quart of flour 5 tablespoonfuls of butter (five ounces) Mix the flour, sugar, salt and baking-powder together, and then sift.

Rub the butter into this, and then add the eggs beaten; knead elastic, cover with a damp towel and Then roll out into a sheet a quarter-inch thick, cut with a small round cutter.

Drop a few at a time into boiling water, until the edges curl, then throw them into a pan of cold water for a minute, place in greased pans and bake in a moderate oven until a light brown.

Page 355 See this page in the book

FRITTERS, DOUGHNUTS, CRULLERS, ETC. PLAIN FRITTERS Beat two eggs together until light, add to them one cup of milk, a half-teaspoonful of salt, and sufficient flour to make a pour from a spoon.

ready a deep pan of hot fat; add two teaspoonfuls of baking-powder to the batter, mix thoroughly, and drop by spoonfuls the hot fat.

brown on one side, turn and brown on the other; with a skimmer, and serve very hot. pierce them with a fork, as it allows the steam to escape and makes the fritter heavy.

FRENCH FRITTERS 1 cup of flour YI cup of cold water i tablespoonful of olive oil YL teaspoonful of salt Put the flour into a bowl; beat the y6lks of the eggs, add the cold water and this gradually into the flour; now add more water, if necessary, and give a good, vigorous beating.

Add oil, and then stir in the whites of the eggs beaten to a stiff froth, and put away for at least two hours, but not longer than twelve hours.

Put a pan of dripping or oil on to heat; when hot (360 Fahr.), dip up a spoonful batter, and quickly slide it into the fat; when brown on one side turn and brown on the other. When done, take out with a skimmer, drain on soft, brown paper, dredge with powdered sugar, and serve. fritters are made by dipping the fruit batter and then frying.

Page 356 See this page in the book

JOLLY BOYS 1 pint of rye meal 2 large teaspoonfuls of bakYZ cup of Indian meal ing-powder or one teaof of 2 tablespoonfuls of molasses tartar, and a half-teaspoonful of soda i cup of wheat flour Mix the rye meal, flour, Indian meal, cinnamon, baking-powder well together; then add the eggs, well beaten, two molasses, and water enough to make a very thick batter; beat well and drop by spoonfuls into boiling fat.

Brown on one side, then turn and brown on the other.

Take out with a skimmer, and serve very hot.

The batter should be quite thick, almost like a soft Nun's Butter should accompany these fritters. JAPANESE FRITTERS Cut stale bread slices a half-inch thick, then cut the in pieces about two inches square. Make a French Fritter batter, soak these squares in the batter for about one minute, and fry in boiling fat. When done, take out with a skimmer, drain on brown paper, and serve very hot. SNOW FRITTERS YZ pint of milk i l/2 cups of flour i pint of snow Beat the egg until to it the milk, then the salt and flour, give a thorough and continuous beating for five ready a pan of boiling fat, the snow lightly into the batter, drop by spoonfuls into the fat, and fry until a nice brown.

Page 357 See this page in the book

QUEEN FRITTERS Make a batter and filling the same as for Cream Puffs (see recipe for Cream Puffs).

Have ready a frying-pan of hot With two teaspoons the batter into balls about the size of a hickory-nut. As you make each ball, drop it into the boiling fat, fry and until they have swollen the size of an egg.

When done, take out carefully with a skimmer, drain, dust one to When cold, split one side with a sharp knife, put a teaspoonful of the filling into the fritter, close, and so continue until all are filled. Serve cold.

DOUGHNUTS yz cup of sugar Flour sufficient to make a soft dough Y^ cup of yeast or half a compressed cake Scald the milk, add to it the butter and stand one When cool, add the yeast, sugar and flour; thoroughly, cover, and stand in a moderately warm place over night.

In the morning, beat the eggs until the batter; flour to make a a soft dough, knead cover, and stand away out about half the dough, it out on a baking-board, cut into doughnuts with a large, round cutter; then with a small cutter make a hole in the Spread a clean bread-cloth over the kitchen table, dust it lightly with flour, place the doughnuts on this, cover, and let stand a half-hour. Then have ready a deep kettle of boiling fat (suet best). Put the doughnuts into this fat upside down (i.

e., the side that was up on the table should

Page 358 See this page in the book

go down in the fat).

In standing, a crust forms on the surface, which prevents the doughnuts from becoming light if they are placed in the fat crust uppermost.

Fry on one side, then turn by slipping a fork through the hole in the; do not stick it the doughnut.

When done, drain, and dust with powdered sugar. BREAD DOUGHNUTS Take one pint of bread dough, when you are moulding it for the pans, add to it two ounces of lard or butter, which cut and work with a knife the dough, adding flour to prevent it sticking to the board.

soft and elastic, it in a bowl, cover, and stand in a warm place until very light.

light, roll out and as preceding recipe. CRULLERS 4 heaping tablespoon fuls of sugar Sufficient flour to make a dough sugar to a cream, then add the of the eggs and nutmeg; beat again until light; the well-beaten whites, and to make a dough that the board.

Roll the dough out into a sheet a quarter-inch thick, cut into pieces about two inches square; now make five incisions, cutting to within one-third of an inch at either end; take up every other strip; fold them in the middle and drop them quickly into boiling fat. When brown, drain, dust with powdered sugar, and stand away to cool.

Page 359 See this page in the book

GERMAN CRULLERS i cup of thick, sour cream 3 cups of sifted flour i heaping teaspoonful of Beat the eggs until light; then add the sugar; beat again; add the sour cream; mix; add the vanilla and salt. Put the baking-powder into the sifted flour and sift again; now add this to the other ingredients, mix, roll out on a board, cut with a large, round cutter; a small cutter take out the centres. Drop them quickly into boiling fat, brown on one side, turn and brown on the other. done, drain, and dust with powdered sugar. To have these a perfect success, the dough must be as soft as you can possibly handle it.

FRENCH CRULLERS 1/2, pint of water Cut the butter into small pieces, put it into the water, and stand over a good fire; it boils, add the flour quickly, and stir over the fire until it sticks together and rolls around in the saucepan like a ball. it the fire, beat thoroughly, and stand in a warm place (72 Fahr.) for a half-hour. Then add one egg unbeaten, and beat the; egg, and and so continue added the four eggs; then beat for five minutes, cover, and stand for another half-hour. Put one pound of lard or clarified dripping into a deep frying-pan, stand it on the fire to gradually heat. Put one cup sugar on a dinner plate, add to teaspoonful of ground cinnamon; mix.

Now flour the baking-

Page 360 See this page in the book

board, put out a tablespoon ful of the mixture, and roll very The mixture will be very soft, but a little practice will enable you to handle it without adding much After rolling the mixture down to a quarter of an inch, cut with a round cutter, then take out a centre with a small cutter, lift carefully with a cake-turner, and slide into the hot fat.

Fry brown on one side, turn and brown on the Take out, drain, then roll in the sugar and cinnamon.

These are very troublesome to make, but, when well done, are most delicious. Points to be remembered:

After adding the egg, let the beating be rapid and continuous.

2. Have the fat hot, but not smoking hot. 3. Use very little extra flour in rolling out.

Page 365 See this page in the book

CEREALS WHEAT We begin with wheat, which, on account of its nutritive value, and the universality of its consumption, is placed at the head of all cereals. The whole wheat grain constitutes a perfect It consists of starch, gluten, sugar, gum, fatty matter, husk, salts (potash, lime, magnesia, phosphoric acid, etc.). Wheat has layers of bran coats.

The outer coat, or true bran, contains silica and some other elements not found elsewhere in the grain, but is composed mostly of woody fibre.

is unbolted (the bran not separated), it is slightly increased in nutritive value, but at the expense of digestibility; consequently, bread containing bran should be rejected by persons of weak digestion. Underneath the bran husk is a layer of rather darkish matter, the gluten cells surrounded by diffused gluten, containing the phosphates, other mineral matters, and the fatty matter, which are bound in by the true bran. This internal also contains cerealine.

Beneath this are the cells which form the central mass, composed chiefly of starch, with a very little albumen and gluten. This part crumbles easily to a fine dust, and forms cur fine white By this division it is seen the brain, bone, and muscle(350

Page 366 See this page in the book

feeding elements lie just beneath the true bran, the heat and force-producing elements in the central mass. Wheat grown in different climates and soils, in wet and dry seasons, contains different proportions of gluten. The gluten of wheat is a gray, elastic, tough substance.

If you make a dough of and water, and work it on a cloth drawn over a sieve, under a stream of water, you wash away the starch, and have remaining this gray, elastic sheet, closely resembling a soiled chamois skin. Now dry it, and you have a substance glue-like in appearance, hence its name, "gluten." This gluten consists chiefly of vegetable fibrin.

Flour-dealers and bakers determine the quality of flour by the gluten it contains the more the the better.

Good flour should furnish sufficient gluten to to enable the bread, a thorough kneading, to swell three times its original bulk; the flour containing little gluten is soft and sticky, and, even after long kneading, produces a soft, flat, and watery bread. Bread cannot be made from pure gluten. The Health Food Company make a most delicious bread, which they call " gluten bread," but it also contains starch.

Macaroni and vermicelli are made from gluten pastes. Wheat grown in warm climates abounds most in gluten, consequently our best macaroni comes from Italy. Whole wheat grains, under the name of "cracked wheat," are frequently and wisely used as an article of diet. This should be boiled in a double boiler until the envelope of the grain is burst open (about three or four hours, or over night, on the back part of the fire), then eaten warm with (See Suitable Combinations of is an excellent preparation, made from wheat, in a

Page 367 See this page in the book

CEREALS form generally acceptable to delicate stomachs. As it contains nitrogenous matter, it is superior in nutritive value to corn-starch or arrowroot as food for children.

It is excellent food for adults.

It may be used by those who find grits or cracked wheat too irritating. RYE cereal ranks next to wheat in nutritive qualities. It contains more gluten than wheat, consequently has heat-producing and muscle and brain -feed ing elements. It contains more waste material, therefore it is more stimulating to the intestinal canal. It makes a good winter, but poor summer, bread. BARLEY This grain is used mostly for malting purposes. It is nutritive wheat, but is digested, and produces a decoction adapted to persons of weak digestion.

OATS This grain is not used to any great extent as an article of diet for man in this country Oatmeal stands at the head of all other grains in of flesh -producing, force-producing, and nutritive power, containing the largest proportion of nitrogenous matter, and furnishes the most material for hard work. The nitrogenous matter of oatmeal resembles casein (the nitrogenous matter of milk) more gluten.

It, like cracked wheat, should be boiled for hours, or it forms a most indigestible food for persons of sedentary habits. This grain contains more heat-producing and fat-forming elements wheat; consequently, is adapted for a winter diet. It contains more than six times as much oil as wheat. It is not glutinous, and hence will

Page 368 See this page in the book

not make a dough or fermented bread unless mixed with a larger quantity of wheat flour. In consequence of the excess of oily matter contained in corn meal, it attracts much oxygen from the atmosphere, and is very prone to change; it not keep quality is also wonderfully shown in It changes and loses its almost as soon as picked.

It is very important that corn and corn-meal mush be well cooked. HOMINY This is Indian corn divested of its germ and outside the grain being left nearly whole. SAMP OR BREAKFAST HOMINY Each grain is hulled and broken up into a number of small HULLED CORN is corn soaked in an alkali to remove the hull.

In this way much of the oil is lost, and it therefore makes a good summer food. is richest in starch, and most deficient in oil, of all the cereals.

It is the most digestible of vegetable foods. Its nutritive value, however, is not equal to wheat, because it is chiefly starch. BUCKWHEAT This grain is inferior to wheat in nutritive value, containing heat-producing and not the muscle or brain-food.

Eaten alone, therefore, it is valueless as food. CRACKED WHEAT 6 tablespoonfuls of cracked wheat Mix the wheat, water, and; put in the boiler, and four hours, or over night, on the back part of the stove. Serve warm, with sugar and cream.

Page 369 See this page in the book

CEREALS Add one teaspoon ful of salt to one quart of water or milk, and then sift in, slowly, sufficient Hecker's Farina to make a gruel.

slowly for with sugar and cream. RYE MUSH 5 heaping tablespoonfuls of rye meal Sift the meal into the boiling water, stirring all the while; add the it boils again; cover, and cook slowly one hour.

Serve with sugar and cream. BOILED BARLEY the barley through waters, then cover with cold water; bring quickly to a boil; boil five minutes; drain, cover with fresh boiling water, and boil slowly four OATMEAL 4 heaping tablespoonfuls of Akron or Irish oatmeal Put the oatmeal, water, and salt, into a farina boiler; until the salt is dissolved, and, if you want it for breakfast, it on the back part of the fire over night. morning, stand it over a hot let it boil one hour turn out carefully, so as not to break the grains. Serve with cream. HULLED CORN (Mrs. Adams) Put two handfuls of clean hard-wood ashes in two quarts of cold or let until the ashes settle and is perfectly clear. To cleansed water (it should be strong enough of the lye to feel a little slippery), add as much cold water as is necessary to cover the corn. Put the corn in let it boil until the hulls begin to start, then skim the corn out into a pan of clear, cold water, and rub thoroughly with

Page 370 See this page in the book

the hands, to remove the hulls and cleanse the corn from the lye, rub it through two or three, or even four, waters, that there maybe no taste of lye; then put into clear water and boil until tender. BOILED RICE Wash one cup of rice. Put three quarts of boiling water a a of let it rapidly; sprinkle in the rice so gradually that you will not stop the boiling. When you have it all in, give the water a twirl a fork, cover the and rapidly Then pour to the colander on a tin dish; it in the oven for five minutes, to dry, leaving the door wide open; it carefully into a heated dish. Serve without a cover. Points to be remembered:

Boil rapidly from the time you cover the kettle till you take it off.

The rapid boiling allows each grain to swell three times its normal size, and the motion prevents the grains from sticking Do not stir it, as this will cause it to to the bottom of the kettle, and burn. The drying in the oven with the door open evaporates the moisture, leaving the snowy white, and perfectly dry. TO MAKE A RICE BORDER Wash one cup of rice in cold water, and drain it.

Put it in a saucepan with one quart of boiling stock. Boil rapidly for fifteen minutes, then stand it over a very moderate fire to (not for salt and black pepper, and press into a wellbuttered border mould. it in the oven and bake place a dish on; it upside down, and remove the mould. The hollow space in the centre may be filled with a white or brown fricassee of chicken or a curry.

Page 371 See this page in the book

CEREALS BOILED RICE Italian Style Wash one cup of rice in cold water, and drain it.

Have a three-quart nearly full of boiling water; add to it a slice of bacon, a tablespoon ful of grated Parmesan, and a pinch of saffron; add the rice gradually, and finish according to the recipe for Boiled Rice. Remove the bacon before serving. RICE CROQUETTES No. I ^ cup of rice 2 large tablespoon ful s of sugar yi teaspoon ful of vanilla ^ cup of raisins % cup of currants % cup of citron Wash the rice and put it in a farina the and boil until very thick; now add the and the sugar; the vanilla, and the fruit well floured. Turn out on a dish When cold, form in pyramids; dip first in beaten egg, then in bread crumbs, and fry in boiling oil or fat.

Put a piece of currant jelly on the top of each croquette; dust the whole with powdered sugar, and serve with Vanilla Sauce.

This quantity will make twelve croquettes. RICE CROQUETTES No. 2 i cup of rice Salt and white pepper to Yolks of four eggs Wash the rice and put farina boiler with the milk; about one hour, or until very thick; then beat; add the yolks of the eggs, and cook ten minutes longer. Take from the fire; add the parsley and seasoning; mix well, turn out on a plate, and stand away until very cold. Then form into cylinders; dip first in beaten egg, then in crumbs, and fry in boiling oil or fat.

Page 372 See this page in the book

Macaroni, as an article of food, is rather more valuable bread, as it contains a larger proportion of gluten. It is the bread of the Italian laborer. In this country, it is a sort of a luxury among the upper classes; but there is no good reason, considering its price, why it should not enter more extensively into the food of our working classes. In selecting, choose that of a brownish color, rather the pure white.

Spighetti is the most delicate form of macaroni comes to country.

a 1' ITALIENNE y pound of macaroni *4 pound of grated cheese Butter the size of a walnut Salt and white pepper to taste Break the macaroni in convenient lengths. Put it in a twoquart kettle and nearly the kettle with boiling water; add a teaspoonful of salt and boil rapidly twenty-five minthen drain; throw into cold water to blanch for ten Put into a farina boiler butter, then the macaroni and cheese; stir until thoroughly heated, add the salt and pepper, and serve. (358)

Page 373 See this page in the book

BAKED MACARONI % pound of macaroni ^ cup of cream Y^ pound of grated cheese Salt and pep{>er Break the macaroni in convenient lengths, put it in a twokettle and nearly fill the kettle with boiling water; add a teaspoonful of salt, and boil rapidly twenty-five minutes (the rapid boiling prevents the macaroni from sticking; drain in a colander; then throw into cold water to blanch for then drain again in the colander.

Put a layer of the macaroni in the bottom of a baking-dish; then a layer of cheese, then a sprinkling of salt and pepper, then another layer of macaroni, and so continue until all is used, having the last layer macaroni. Cut in small bits; distribute them evenly over the top; add the cream and bake until a golden brown twenty minutes) in a moderately quick oven. Serve in the dish in which CREAM MACARONI (Mrs. S. W. R. Williams, of Philadelphia) For a dish holding three pints, one-half pound of spighetti will be required.

Have ready a kettle full of boiling salted the spighetti all up in the sticks, without breaking.

Hold the ends in the in an instant it will go down into the water. Whirl it round and round with a fork to thoroughly separate it, then allow it to boil hard for twenty minutes. put it in a colander, and pour cold water through it (this is called blanching). it is drained, put it into the dish in which it is to be baked.

FOR THE CREAM GRAVY Put one and one-half pints of milk on to boil in a double it is stir smoothly

Page 374 See this page in the book

of flour and three scant When smooth, stir carefully into the boiling milk, and continue stirring for a few moments until it of grated Parmesan is best, but any strong cheese will answer. it the in the dish, sprinkle a little more cheese over the top, and put in the oven to brown.

The macaroni may be boiled and arranged in the dish; the cream gravy made, all but adding the cheese, and put in a covered in the bain-marie to keep hot; do not put them just as you are ready to put them into the oven, as the cream will curdle if allowed to stand on the If yxm do not chance to have a silver bakingdish, fold a napkin cornerwise and over and over until it is the proper width for your dish, then fasten it around the stand the dish in a pretty plate before sending it to the table.

MACARONI WITH TOMATO SAUCE ^ pound of spighetti y<z pint of stewed tomatoes Take a handful of the long sticks; put the ends into boiling salted water; as they soften, bend and coil the spighetti in the water without breaking it.

Boil rapidly twenty minWhen done, put it in a colander to drain, then stand the colander in a pan of cold water for Put the butter in a frying-pan to melt; add to it the flour; mix until smooth; the tomatoes (strained), and it Now carefully add the spighetti, let it boil up once, and serve without cutting.

Page 375 See this page in the book

MACARONI WITH CREAM SAUCE the macaroni as in the preceding When done, put it in a colander to drain. Then put into a heated dish, and pour over it Cream Sauce. MACARONI CROQUETTES 6 ounces of macaroni 2 tablespoonfuls of grated Break the macaroni in pieces about two inches long. Put it in a kettle nearly full of boiling water, and boil rapidly twenty-five minutes. When done, put to drain, then into cold water for fifteen minutes; drain again, and then cut it in pieces a half-inch long. to boil. Rub the butter and flour together until smooth; stir the milk when boiling, and it then add the-cheese and macaroni, and the yolks of the eggs; cook one minute longer; turn out on a plate cold, form into coneshaped; in egg and in crumbs, and fry in boiling fat. Serve with Cream Sauce. PLAIN BOILED MACARONI y2 pound of macaroni the in two Nearly fill a two-quart kettle with boiling water; add to it a teaspoonful of salt; throw in the macaroni, and boil rapidly thirty minutes. it into a colander to drain; it to the kettle, add a pint of boiling water; Rub flour together until smooth; then stir it into the boiling macaroni, and

Page 376 See this page in the book

MACARONI WITH BROWN SAUCE ]^ pound of macaroni 2 tablespoon fuls of Parmesan Break the macaroni in pieces two stock on to boiling, add the macaroni and rapidly for When done, put to Put one tablespoonful of butter in a; add one tablespoonful of flour; mix until smooth; then add a half-pint of stock and it the cheese, then the macaroni, and let it boil up once.

to taste, and MACARONI TIMBALE 6 ounces of cooked ham, chopped fine 4 tablespoonfuls of bread crumbs i tablespoonful of stock i teaspoonful of mushroom catsup 1 teaspoonful of Worcestershire sauce 2 ounces of macaroni boiled and cut in pieces one inch long. Mix the crumbs and meat the stock, seasoning and sauces; mix, and add the egg, well Grease a plain pudding mould, and the boiled macaroni; fill with the mixture, and in compactly.

Put the lid on the mould and fasten it.

in a kettle, with to about two-thirds cover it.

Now put the lid on the kettle, and for one done, turn it the mould, pour Cream Sauce around it, and serve.

Page 377 See this page in the book

CHEESE AND NOODLES Cheese may be regarded as our most concentrated It contains almost twice as much nutriment as any other known substance. difficult of digestion, be taken only in small quantities. Old cheese, being in a state of decomposition, taken after a hearty meal, mingling the contents of the stomach, aid digestion by exciting fermentation. or melted cheese forms a most valuable and nutritious food, and is much more easily digested than when eaten raw.

Mattieu Williams says:

" I regard it as the most important of all that I have to describe in connection with my subject the 'Science of Cookery.' Its cookery is singularly neglected is practically an unknown art especially in this country; and all that is required to render it, next to the staple of Britons, is scientific cookery."

CHEESE SOUFFLE (Williams) J( pound of cheese % teaspoonful of bi-carboni teaspoonful of flour of ate of potash i saltspoon of white pepper i grain of cayenne y$ part of a nutmeg, grated 2 tablespoonfuls baked flour Chop the cheese; add the potash to the milk, then add the (363)

Page 378 See this page in the book

cayenne and nutmeg; rub the together and add Heat this carefully until the is yolks and whites together, and add them to this solution of cheese, stirring Now a shallow metal or earthenware dish or tray, that will bear heating, and put a butter on the it frizzles.

Then pour the mixture into the tray, and bake or fry until nearly solidified. TOASTED CHEESE OR SCOTCH RARE-BIT y<z pound of rich cheese 4 slices of bread Cut the cheese into very thin slices, spread it on a heated flat dish, and stand it over boiling water to melt. is melting, toast the bread, and butter it; dish, add the seasoning to the cheese, and spread it over the toast. WELSH RARE-BIT 2 cups of grated cheese j^ cup of milk carefully square slices of bread with the crusts removed; while hot, butter them, and then plunge in a bowl of hot Place on a heated dish and stand to keep warm while you make the rare-bit. milk into a porcelain-lined or granite saucepan; it over a moderate; when boiling hot, add the; the cheese is; add the cayenne and yolks, and pour it over the toasted bread. rare-bit is stringy and tough, it is the fault of the cheese not being rich enough to melt. Old English dairy cheese makes the best Welsh rare-bit.

Page 379 See this page in the book

GOLDEN BUCK 2 cups of grated cheese i^ teaspoon ful of mustard 6 squares buttered toast 6 poached eggs Put the milk cm to boil in a porcelain or granite saucepan; it the cheese, mustard, salt and cayenne; stir constantly until the is melted.

Have ready the toast, pour enough of the cheese over each piece to cover it, put a poached egg carefully on the top of each lightly with pepper and salt, and serve immediately. CHEESE FINGERS Roll out puff paste into a thin sheet; it over lightly with ice-water, cut strips about five inches long and a half-inch wide; sprinkle over them grated cheese, put one strip over the other, lay on a greased tin sheet, and bake in a quick oven fifteen minutes. CHEESE STRAWS A little cayenne 3 ounces of grated Parmesan A little salt Mix the cayenne, and and moisten with the egg; work all into a smooth paste. a board, one-eighth of an thick, five wide, and Cut some of the in rings, and some in strips of one-eighth of an inch wide.

Place both on greased sheets and bake ten minutes in an oven (240 Fahr.) till a light brown. Put the straws through the rings like a bundle of sticks.

Page 380 See this page in the book

CHEESE RAMAKINS (Henderson) 4 tablespoon fuls of grated 2 ounces of bread y$ teaspoonful of mustard Whites of three eggs Cayenne and salt to taste. bread and milk on to Stir and boil until the cheese and butter.

fire for one minute; take off, add seasoning and the yolks of the eggs.

Beat the whites to a stiff froth, and stir them in Pour into a greased baking-dish, and bake fifteen minutes in a quick oven. SCHMIER-KASE This is made from clabbered milk. After taking the cream from the top of a pan of thick, sour milk, stand the pan on the back part of the range, and pour over it about three quarts of; into a bag to drain.

Hang it in a cool place over night. to use, mix and beat it; add sufficient sweet cream to make it the proper consistency.

Serve very cold.

This is also called cottage-cheese. CREAM CHEESE WITH NOODLES Put two heaping tablespoonfuls of flour in z. plate.

Make a well in the center, put it the yolks of two eggs and a Mix the flour gradually the yolks.

Work until the dough thus produced is perfectly free from stickiness; now roll it out into a very thin sheet, it on a napkin, and hang in the air a minute to dry; then roll tightly and cut into fine noodles; shake out again to dry.

When dry, cover with boiling water teaspoonful of salt, and boil fifteen minutes. Drain, turn in a hot dish, and pour over a Welsh Rare-bit (page 364).

Page 381 See this page in the book

TO COOKS On first going a new family, make friends with the other servants, as they will acquaint you with the customs of the house.

Be especially kind to the waitress or waiter, as from either you can find out how your dishes are received in the dining-room, and this will enable you to rectify many mistakes and learn the peculiar family tastes; is, whether or not they like onion, cayenne, or much and many other small points greatly assist you, and, as you are not cooking to suit your own taste, but that of your employers, study well points.

your whole time and attention to your work.

the most simple dish appetizing and nutritious. Save all materials over from meals, as they will help to make a little side dish for to-morrow's breakfast or luncheon.

Have regular days for each kind of work. Keep everything in its proper place, which should be a convenient one, selected by yourself, and remember that no matter how great the hurry, it requires no more to put things back in their proper places than to stand them down haphazard.

Study the draughts of your range. Keep in mind that a red top always indicates a cool oven. Close the damp(367)

Page 382 See this page in the book

ers, and this will throw the heat around the oven. Pull the dampers out only when you wish the heat or gas to escape the chimney.

" Fix "

as soon as breakfast is the draughts and damper, rake the free from every particle of ashes; the top and brush the soot and the small pieces of coal, if any, from the top of the oven into the fire. See the corners are free from ashes, and the fire-box full with coal; is, just to the tops of the bricks, and close the dust damper. If you add more coal this, you cut off the upper draught, and, of course, lose much heat.

Now clean out the ashes, and carry them away.

the range or stove, and polish it while cool.

A paint-brush makes a very nice brush for putting on the polish.

Watch the it to burn briskly the blue flames appear on the surface, and if you are not going to use it immediately, open the top (the dampers being out), and thus keep it in good condition until wanted. Always take off the draughts as soon as you have finished a meal, thereby saving labor and fuel. The best ranges are ruined, and large quantities of coal are wasted daily by filling the ranges too full and leaving the draughts open to burn like a fiery furnace. Use everything for its proper purpose. Do not strain the bouillon or soup through the finest napkin, when there are soup-strainers hanging in the kitchen. Let your dress be simple and neat, your head perfectly smooth and tidy.

A white linen cap, that can be washed every week, will keep the odors from your hair, and add to your tidy appearance. Keep yourself and kitchen as clean as possible; make no dirt, and thereby save yourself the trouble of constant cleaning. Never use your hands when a knife or a spoon will answer. As every one likes variety, do not serve the same dish

Page 383 See this page in the book

TO COOKS twice in one week unless it be a vegetable; nor do I like the way of serving certain the same day every week, for instance, beef on Monday, chicken on Tuesday, etc.

In this way the family anticipate, and it spoils the true enjoyment of their meals. Never give " things " out the alley gate unless you are told by the mistress to do so. If your mistress finds fault, bear it patiently; it is she, and not yourself, for whom you are working, and it is your whole duty to please her. One rude answer might cost you a good situation. Receive your orders attentively. cannot rely upon your memory, have a slate and write them slate will also answer for memorandums of things wanted.

Visit the cellar every morning. See if the meat and poultry are keeping properly. Look at the stock. In fact, examine all the eatables to see if they require cooking. Clean your refrigerator twice a week, if it has a metal lining; if a " Ridgway," once a week is quite sufficient. Be scrupulously particular about the care of food and utensils.

Dry your saucepans before putting them away, that they may not rust. Wash all knives and forks, without wetting the handles, quickly after using them. copper utensils, see the tin lining does not become worn off; if it does, have it instantly repaired. Throw jelly-bags, pudding-cloths, and strainer-cloths into clear warm water immediately after using them.

As soon as you have leisure, wash them through several waters; if they are greasy, use borax; scald them, rinse well, and hang to dry.

thoroughly dry, fold neatly and put away in their proper places. Always keep a brush for your sink, another for the baking-boards and other clean purposes, another small one for pots and Pour boiling soda-water down

Page 384 See this page in the book

sink every morning; prevents the from being clogged with grease. Never drain onion or cabbage water the kitchen sink, as in that way the house is permeated with the odor. If a dinner-party is in prospect, ask early for the bill of fare, and prepare as many as the day before, to avoid confusion on the fixed day. Be just and honest; do as you would be done by; remember that you occupy the chief position among the servants of the household, a position upon which the health and happiness of the family depend, and you will always be worthy of the greatest respect.

You may be sure of success and a good home.

Page 385 See this page in the book

a crisp, and flaky crust, use a good, fine flour and none but the best Have everything, including yourself, A marble slab makes the pastry-board.

Use a glass rolling-pin, if convenient; if not, one made from hard wood movable handles.

Always use ice or very cold water in mixing, and keep the paste in a cold place. Plain paste is improved by keeping it on the ice before using it.

Puff paste may be kept four or five days.

should stand paste outside in cold weather, to cool, be careful that it does not freeze, as spoils its lightness.

No matter how light your paste may be, the substance of each stratum is dense and hard of digestion, and should never be eaten by persons of weak digestive powers.

PUFF PASTE " If 'twere done when '/is done, Then "'twere well 'twere done quickly'" MACBETH.

i pound of sifted flour i pound of good butter White of one egg A cup or more of ice-water Scald a large bowl, then fill it with cold water, and let stand until the bowl is cold.

Wash the hands in hot soapsuds, then rinse them in cold water, but do not dry them. prevents the butter from sticking to the hands and bowl. (371)

Page 386 See this page in the book

Turn the water out of the bowl, and nearly it with icewater, put it, and wash by working the hands under the water until it becomes soft and elastic; then pat it into a cake, and put it on the ice until wanted. Put the flour on a marble slab or a very large meat plate, make a well in the centre of it, and put into this well a lump of the washed butter the size of an egg, the white of the egg, sugar, and salt. Now work this with the thumb and two fingers to a paste, add gradually the ice-water, and gradually work all is worked in, knead as you would bread for five minutes, then cut the paste into halves, roll out each half into a sheet, quickly break the butter into bits, and lay it over one sheet it thickly with flour, cover with the other sheet, pound lightly with the rollingpin; roll from you, into a long, thin; now in first the sides, then the ends; turn the paste around so that the will run to and you.

Now roll from you again, fold as before, place it on a tin pie dish, and stand it away on the ice for fifteen minutes, then roll and twice again, and again stan$ on the ice. Do this until you have rolled it eight times. Let it stand on the ice over night, and it is ready for use. If then rolled in a napkin, and put in a cold, dry it will keep nicely for one week. It is almost impossible for any one to make good puff paste from a recipe without first seeing it made.

TO BAKE PUFF PASTE. The most important part of all is the oven, for if you have the best materials, have mixed them as directed, and put the in an oven not properly heated, you have wasted both materials and labor. The paste should be icy cold when it is put the oven, and the oven should be very hot (460

Page 387 See this page in the book

For patties, the oven should have a strong under-heat, allowing them to full height before browning. Then put them on the grate to brown. If the oven should be too hot, and the paste begins it is put in the oven, quickly open the draughts of the stove and a small basin of ice-water in the immediately reduce the temperature. PLAIN PASTE WITH BUTTER 3 cups of sifted flour i cup or a half-pound of butter Nearly a cup of ice-water Have everything as cold as possible.

In warm weather, stand the butter and flour in the refrigerator several hours before using them.

Sift the flour, measure, and put into a large mixing-bowl; add the salt and sugar; then place the butter in the centre of the flour, and with a sharp knife cut it quickly into small pieces, at the same time mixing the the ice-water lifting with the knife that portion which you have moistened first, and pushing it of the bowl, wet another portion, and so continue until all is moistened. Then cut and mix it until you can it from the bowl with the (A word of caution: add the water very carefully, wetting only the dry flour, never stirring twice in the same the baking-board flour, turn the this, dredge with and quicklyfrom you a long, thin the sides and then the ends, turn the paste around and roll from you again, as before; fold and roll again; then fold and stand on the ice until wanted. To a perfect success, the materials be very cold, mixed and rolled quickly, using as little flour as possible in finishing.

Page 388 See this page in the book

PLAIN PASTE WITH LARD Many housekeepers always use instead of butter for pastry, simply because it is cheaper; but, as it makes a greasy and brittle crust, there is no doubt it is more indigestible the light, flaky, and tender crust made from good, sweet butter. For the benefit of those who use lard the following recipe is given:

i cup of lard Nearly a cup of ice-water Make and roll precisely the same as Plain Paste with Butter. PLAIN PASTE HALF AND HALF YZ cup of lard (^ fib) YZ cup of butter (^ lb) Nearly a cup of ice-water Wash the butter as directed in for Puff Paste; put it on the ice until a mixingbowl, add the salt, mix, and with the hands quickly rub it the; add the water gradually, moistening as directed in Paste with Dredge the bakingboard lightly with flour, turn the paste out on this, and roll from you a long, thin Now the ice, break it quickly into bits and place them over the paste; dredge quickly with flour, fold in the sides, then the ends; so the run to and from you, and roll from you again. Never roll but the one way.

Now as before, and roll out; do four times.

the ice, or in a cold place, for one hour, and it Jt may be kept two or three days in a cold place,

Page 389 See this page in the book

SUET PASTE i pound of flour i cup of ice-water 6 ounces of beef's suet Remove the fibre from the suet, and chop it very fine; add gradually the flour; then add the salt; mix with a knife, and add gradually the water more or less, as the flour requires roll out, and it is ready for use. This paste is nice for apple dumplings and meat pies. POTATO PASTE 2 cups of mashed potatoes (hot) y2 cup of cream Beat the potatoes until light; add the butter, cream and salt, and; to make a soft; handle as lightly as possible, roll out, and it is ready to use.

is for meat or potato pies, or apple dumplings.

> APPLE PIE 3 large greenings or other tart apples 2 tablespoonfuls of water slice the apples. Line a tin pie dish with good,; it the apples, strew over the; add water, butter cut into bits, and if you like it a of cinnamon.

Now out a piece of paste a little larger than the top of the pie, make a gash in the centre of it; wet the rim of the lower crust with cold water; put the upper crust on, press the edges together, and bake in a quick oven (400 Fahr.) for a half-

Page 390 See this page in the book

APPLE TART Pare, quarter and core any kind of tart apples. Line pie dishes with plain paste; then put in a layer of the quarters, sprinkle with two tablespoon fuls of sugar and a teaspoon ful of cinnamon; add two tablespoonfuls of water and one ounce of butter cut bits and placed here and over the apples.

Bake in a quick oven until the apples are Peach tarts may be made in the same manner, omitting the cinnamon and dividing the peaches in halves. CHEESE CAKE i^ cups of cottage cheese rind of a lemon or one teaspoonful melted butter the a colander, beat the eggs until light, add them with all the other ingredients to the cheese; Line a deep pie dish with plain paste, this mixture, and bake in a quick oven for thirty The quantities given will make only one pie. CHERRY PIE The common red or morella cherries make the best pies.

Stone the cherries. Line deep pie dishes with good plain fill them nearly full of stoned cherries, sprinkle over four large tablespoonfuls of sugar, and dredge this lightly cover with the upper crust, rolled out as thin as possible, trim the edges neatly with a sharp knife. a vent in the edges tightly together so that the juices of the fruit may not run out while baking.

Serve the same day they are baked, or the under crust will be heavy.

Page 391 See this page in the book

COCOANUT CUSTARD i cup of grated cocoanut Beat the eggs and sugar together until light, then add the and cocoanut.

Line two pie 'dishes with plain paste, fill them with this mixture, and bake in a quick oven for thirty minutes. CRANBERRY PIE No.

Line a pie dish with plain paste, then it with uncooked cranberries; add a of molasses, and spoonfuls of sugar, cover with an upper crust, and bake in a quick oven for thirty minutes. CRANBERRY PIE No. 2 Line a pie dish with plain paste, then fill with stewed crancover with an upper crust, and bake oven for thirty minutes. CRANBERRY TARTS Fill patty or plain shells with stewed cranberries. CREAM PIE A piece of butter the i heaping tablespoonful of a walnut of corn -starch or a of pie dishes with or twenty minutes. the oven and stand aside until wanted. in a the corn-starch with a

Page 392 See this page in the book

little cold milk, it the boiling milk and stir continually it the the whites of the eggs to a stiff froth, carefully into the boiling mixture, take from the fire and add the flavoring.

Fill the shells of baked paste with this mixture, and put in the oven until a nice brown. Serve very cold.

GENERAL SATISFACTION Line a pie dish with puff paste. Wet the edge of the paste around the pie dish with a little cold water. Cut the trimmings left, into strips about a half-inch wide and put these around the edge of the dish so as to form two or layers of paste.

Put a layer of preserves in the bottom of the dish, then a layer of stale cake broken into small pieces. Moisten one tablespoonful of flour gradually with one gill of milk; and thickens; add one ounce of butter, a teaspoonful of vanilla, and stand away to cool. When cold, add the wellbeaten yolk of one egg and sugar to taste. Pour this over the layer of cake, and bake in a quick oven for twenty-five minutes, or until the paste is thoroughly done.

Then beat the whites of three eggs to a very stiff froth with two tablespoonfuls of powdered sugar, place them by spoonfuls over pie, and place again in the oven for a few minutes to brown.

GREEN GOOSEBERRY PIE Top and the gooseberries.

For one quart of gooseberries, line two deep pie dishes with good plain paste; with the gooseberries, add nearly one cup of sugar to each pie, cover with an upper crust, and bake forty minutes.

Page 393 See this page in the book

RIPE GOOSEBERRY PIE Make the same as Green Gooseberry Pie, using one-third less sugar.

HUCKLEBERRY PIE Make the same as Cherry Pie, using two large tablespoonfuls of sugar instead of four. Blackberry, raspberry, plum, and strawberry pies are made in the same manner. LEMON CUSTARD i tablespoonful of Beat the cup of sugar and yolks of eggs together, add the juice and rind of the lemon. Put the flour into a cup, and add the very gradually, stirring all the it through a sieve the eggs and Line a deep pie plate with puff paste, pour in the mixture, and bake in a quick oven thirty minutes. Add gradually three tablespoonfuls of powdered sugar to the whites of the eggs, beating all the while; when it is all in, beat until stiff and glossy, then place over the top of the pie by spoonfuls, and put back in the oven to brown. GRANDMOTHER'S LEMON CUSTARD i pound of powdered sugar Juice and rind of three lemons yolks and sugar to a cream, then add unbeaten, one at a time, and beat Beat the butter to a cream, and add the other mixture gradually to it; now stand the bowl in a basin of boiling water over the fire and stir continually until the mixture; take from the fire, and stand away to cool.

Page 394 See this page in the book

two deep pie dishes with good paste, and bake in a quick oven for fifteen minutes. When done, take out and fill with the lemon mixture. Add gradually six tablespoon fuls of powdered sugar to of six eggs, beating all the while; after you have added all the sugar, beat until very stiff and glossy; put this meringue over the top of the pie and stand it in the oven until a golden brown. LEMON PIE i cup of water Juice and rind of one large i soda cracker Beat the sugar and egg together, then add the water, then the cracker rolled, then the juice and rind of the lemon. Moisten the flour with just a little cold it the two pie dishes with plain in the an upper and bake in a quick oven for thirty minutes. MARLBOROUGH PIE 6 medium-sized apples i tablespoon ful of butter (i oz.) i cup of cream if you use wine Steam the apples until tender, then press them through a sieve, and add to them, while hot, the cold, add the yolks of the eggs beaten, the juice and rind of the lemon, the sugar, cream and sherry.

Line two deep pie dishes with plain paste, fill them with this mixture, and bake in a quick oven for thirty Beat the whites of the eggs to a stiff froth, adding to them gradually two tablespoonfuls of powdered sugar, then heap over the top of the pies, and return them to the oven until a light brown,

Page 395 See this page in the book

MINCE MEAT 2 pounds of beef (sticking 2 pounds of beefs suet piece best) i^ pound of candied lemon 2 pounds of layer raisins 2 pounds of currants, picked, 4 pounds of apples washed, and dried 2 pounds of Sultana raisins 1 pound of citron 2 pounds of sugar 2 nutmegs, grated ^ ounce of cinnamon % ounce of cloves % ounce of mace i quart of sherry or good home-made currant wine i quart of good brandy Juice and rind of two oranges Juice and rind of two lemons Cover the meat with boiling water and simmer gently until tender, then stand away Shred the suet and it fine.

Pare, core and chop the Stone the Shred the citron.

is cold, chop it fine, and mix all the dry ingredients with it; the juice and rinds of the lemons and oranges, mix well, and pack in a stone jar; pour over the brandy and wine, cover closely and stand in a cool place. Mince meat made by this recipe will keep all winter. to use, dip out the quantity desired, and thin with cider or wine.

One word here about cleaning the currants. First put them into a large bowl, and to every pound add a half-cup flour thoroughly through the and then rub them between the hands until all the stems are rubbed off; put them in a colander, and pour over endquantities of all the twigs, gravel stones and sand are washed off; now wash again in cold water, drain, spread them on pie dishes, and stand in a cool oven, with the door open, to dry. Fresh beefs tongue or heart may be boiled, chopped, and used instead of beef, if preferred.

Page 396 See this page in the book

MIRLITONS 6 macaroons i tablespoonful of grated i tablespoon ful of sugar Pound the macaroons and press them through a colander, add them and the to the; ten Now add the yolks, well beaten, sugar and vanilla.

Line patty-pans with puff paste, fill with this mixture, and bake in a quick oven twenty minutes, MOCK MINCE PIE i cup of raisins, chopped ^ of a cup of molasses Y?, cup of cider 2 Boston crackers i tablespoonful of vinegar y2 cup of sugar y% cup of washed currants j cup of cut citron Roll the crackers and mix them with the; add molasses, cider, sugar, lemon and spice to taste.

Mix all well together, and finish the same as Apple Pie.

MOLASSES PIE 9 tablespoonfuls of molasses YZ teaspoonful of cinnamon A piece of butter the size of a walnut Moisten the flour with the vinegar, add it to the molasses; mix add the spices, and the Line a deep pie dish with this mixture, and bake in a quick oven for thirty minutes.

Page 397 See this page in the book

PASTRY AND PIES PAGANINI TARTLETS patty-pans with puff paste, and bake minutes in a quick oven. When done, take them out, put a of marmalade on patty, a meringue, and put back in the oven a few minutes to brown. PEACH MERINGUE Pare and stew one dozen peaches, and press through a colander to remove the stones.

Line two deep pie sweeten the to; the dishes even full, and bake in a quick oven twenty-five minThen beat the whites of six eggs and six tablespoonfuls of powdered ~sugar to a stiff froth, add a teaspoon ful of the pies with this meringue about quarters of an inch thick, and put back in the oven until a nice brown.

Apple meringue is made in the same way. PEACH PIE Line pie dishes with good plain paste. Pare, cut the peaches in halves, and out the stones, then lay them in the sugar, add a quarter-cup of water, cover with an upper crust, and bake in a quick oven for or the peaches may be rubbed without paring, slightly mashed and baked without stoning.

SWEET POTATO CUSTARD 2 good-sized sweet potatoes A piece of butter the size 2 tablespoon fuls of brandy, of a walnut if you use liquor Wash the potatoes and parboil them, then stand away until quite cold, peel and grate the

Page 398 See this page in the book

sugar, and the until very add the potatoes by degrees, stirring all the while, then add all the other ingredients. Line a deep pie dish with plain it with this mixture, and bake for thirty minutes. Then beat the whites of the eggs to a stiff froth, with two sugar, heap this over of the pie, and put back in the oven until a light brown. WHITE POTATO CUSTARD Juice and rind of two lemons i tablespoonful of butter (one ounce) all light, then add the and butter; beat again.

Pare the potatoes and grate them into the milk, then add to the eggs and sugar, add the juice and rind of the lemons, and it PUMPKIN PIE and cut the pumpkin in one; a stewing-pan just enough water to keep them from burning; stew slowly until tender a half-hour), then press through a To every half-pint of pumpkin, add a piece of butter the size of a walnut, and a quarter-teaspoonful mix, and let put one of this pumpkin into a large bowl, add to of milk, a half-teaspoonful of ground mace, the same of ground cinnamon, and one of ground ginger; mix all well together, and sweeten to taste.

Beat four eggs light, then add them to the Line four deep pie plates with good mixture, and bake in a quick oven (400 Fahr.) for about thirty minutes. The Kershaw pumpkin is best for pies. liquor, a gill of brandy may be added to the recipe given.

Page 399 See this page in the book

RHUBARB PIE Line deep pie dishes with good the stalks of rhubarb, but do not cut them into thin slices, fill the dishes even full, and to each pie add five heaping tablespoon fuls of sugar. the pie with an upper crust, press the edges tightly together, and pick the upper crust here and there with a fork to allow the escape of in a moderately quick for forty RICHMOND MAIDS OF HONOR i cup of sour milk i cup of sweet milk YZ cup of sugar 2 tablespoon fuls of powdered sugar Put the sour and sweet milk on to boil in a farina boiler, and boil until it curds; strain and press it through a sieve, add to it the yolks of the eggs, the sugar and vanilla. Beat until very smooth. patty pans with puff paste rolled very thin. Fill a little more than half full of the mixture, and bake Beat the whites of the eggs to a stiff froth, add to them the powdered sugar, heap some on the top of each patty, and put in the oven for a minute Do not remove from the pans until cold. It is said that the original recipe for these was furnished by a maid of Queen Elizabeth, at her palace at Richmond, England.

WASHINGTON PIES i tablespoonful of ginger the egg, sugar, and butter together light, then

Page 400 See this page in the book

add the milk, ginger, cinnamon, flour, and a half-teaspoon fill of baking-powder; beat thoroughly until smooth. two Washington pie plates with plain paste, put the mixture into them, and bake in a moderately quick oven for thirty ice with a icing, and stand VOL-AU-VENT A vol-au-vent is very difficult to make, even by the most experienced cook, and cannot be made perfectly without first taking a lesson. For those who wish to try it, the following recipe is given:

puff paste as directed, and it on the ice over night.

The next morning, it out an in thickness; turn a basin the shape of the dish in which you wish to the vol-au-vent upside down on the paste, and with a sharp knife cut around the basin; basin, and place another basin of a smaller size and same shape on the paste; Now cut around this basin only halfway through the paste, leaving about an and a half around the edge; now the vol-au-vent all over the top with a beaten egg, being very careful not to touch the Put it on a tin or iron sheet, stand again on the ice until very cold; put it into a very hot oven to bake for thirty-five Be careful not to scorch, as it burns W done, carefully remove the marked out with a sharp knife, lay it for the cover.

Scoop out all the unbaked portion from the inside, put the vol-au-vent back in the oven to dry. When ready to serve, if filled with Fricassee of it is then Vol-au-Vent of For Vol-au-Vent of fill with Creamed Oysters; Lobster, with Creamed Lobster, etc.

Page 401 See this page in the book

PATE de FOIES GRAS are usually in pie moulds, holding about two quarts, requiring a large quantity of materials, and costing from five to six dollars; but they can be so simplified that any housekeeper can make them for one-half the above cost, and will be so pleased with results that she will enter them at once on her weekly bills of fare. The rule for plain paste y pound of calf's liver i slice of bacon or quarter of a pound of ham YZ pound of veal i Terrine de Foies Gras aux Truffes du Perigord, Strasbourg i^ pint of mushrooms Remove the fat from foies gras, take them from the pot and mash, adding about a tablespoonful of the fat you have taken off.

Chop the veal very fine. Scald the liver, dry it with a towel, and chop it also very fine.

Cut the bacon or ham Line an ordinary tin onequart basin about two inches deep with a sheet of the plain In the bottom put a layer of veal, next a layer of fois gras, next a layer of mushrooms, chopped, then a layer of liver, then a sprinkling of ham, pepper and salt, and so on until the materials are used. Roll out another piece of paste for cover, make an opening in the it over the top, and press the edges of the upper and the under crust firmly together. With a sharp knife cut a few leaves from the trimmings of the paste, arrange them tastefully in the of the top quick oven, and bake one hour; as soon as the top crust is a nice brown, cover it with a sheet of writing-paper to prevent its burning.

done, carefully the basin, place it on a folded napkin, and serve.

Page 402 See this page in the book

OYSTER PATTIES I batch of puff paste 25 nice fat oysters i pint of milk or cream Roll out the puff paste about an inch thick. Then, with a round tin cutter, cut out a patty, and lay it on a greased tin it over the top with the beaten yolk of an egg, being careful not to allow any of the yolk to run down the sides, as it cements the edges together and prevents being light; take a cutter, two sizes smaller, and press it in the centre and nearly through the patty, and so on until you have the whole cut. Now put them on the ice for a half-hour, or the is very hot (400 Then bake about twenty minutes, or until a nice brown. The cut acts as a non-conductor, and prevents the heat from reaching the consequently all the ring be unbaked.

Now remove the lid crust carefully, and save it for the lid of the patty. out this unbaked portion with a spoon.

Put the patties back in the oven for ten leave the door open, as they only want a drying.

the oysters on to boil,, in as soon as they boil, drain them. Put the milk or cream on to until smooth, and add to the boiling milk or cream; it boils, add salt and pepper, and last, the oysters; let boil up again, and take from the fire. TO FILL THE PATTIES Put two oysters and a little sauce in each one, put on the lid, and serve. For what to do with the unbaked paste, see remarks "What to Save, and How to Use It."

Page 403 See this page in the book

HOT PUDDINGS AMBER PUDDING Four eggs, their weight in Beat the butter to a cream, then add gradually the sugar. Beat the eggs, without separating, until very light; then add them gradually to the other mixture, beating all; and a plain pudding with a cover; pour the pudding it in a pot of and for two Serve hot, with Brandy Sauce. BATTER PUDDING Add the salt to the flour and it.

eggs,, yolks and whites together, until creamy: add to the milk.

Add gradually to the flour, beating all the Now strain through a sieve, to remove any lumps of flour that may be in it.

Pour into a greased pudding mould, put on the cover, and stand the mould in a pot of boiling water. Boil continuously for two hours. Do not move the pot, or jar the stove, or the pudding will If necessary to add (389)

Page 404 See this page in the book

more water to the pot while boiling the pudding, be sure to add water, so as not to check the boiling for a moment, or this will also make it heavy.

the mould gently from the boiling water, remove the cover, put a round dish on top of the mould; now turn the mould upside down, and gently remove it, leaving the pudding on the dish.

Serve with Fairy Butter. BATTER PUDDING WITH CHERRIES i tablespoonful of melted butter i pint of stoned cherries Beat the eggs, whites and yolks together, until light; add the milk, then the flour, and beat until smooth; add the butter melted, the cherries, dredge them with flour, stir them into the pudding, and a greased pudding in a pot of boiling water, and boil continuously for If the water evaporates in the pot, replenish with boiling water.

Serve with Fairy Butter. BLACKBERRY PUDDING Make same as Batter Pudding with Cherries, using a pint of blackberries instead of a pint of cherries. Strawberry, huckleberry, and raspberry puddings may be made in the same way. BIRD'S-NEST PUDDING (HOT) Pare and core six tart apples; then put them in the bottom of a buttered Mix one of thick, sour cream with two and a half cups of flour, until smooth; add a half-teaspoonful of soda, dissolved in a tablespoonful; mix again, pour the apples, and bake in a moderate oven one hour. Serve hot, with Hard

Page 405 See this page in the book

BABA PUDDING ^ cup of raisins yz yeast cake or a half^ pound of mixed candied cup of yeast French fruit y<z cup of chopped citron Add to the yeast, or the half-cake in a quarterclip of lukewarm water, sufficient flour to make a soft dough; make this into a biscuit, cut a cross on the top, and put it into a bowl of lukewarm water; it floats, take it out, and it is ready to use this will take about ten minthe to a cream, add to it the eggs well beaten, and then the flour; mix well, then add the biscuit, and knead with the hands until very light. Now raise the dough and throw it on the board with force; repeat it leaves your hand without sticking to it.

the raisins and citron, knead until thoroughly mixed, put into a greased Turk's head, and stand in warm place (72 Fahr.), for two hours and a half, to When light, put on the ice or in a cold place for twenty minutes. Now bake in a quick oven for about three-quarters of an hour. Chop the candied fruit, put it into a saucepan with a halfcup of sugar and a half-cup of boiling water, let boil five take from the fire, add a teaspoonful of caramel, and, it, a tablespoonful of brandy. When the pudding is done, turn it the hole in the centre with candied fruit, and serve with Brandy Sauce. CABINET PUDDING i quart of broken stale cake or bread i l/2 pints of milk Beat the eggs, whites and; add the milk, and, if you use cake, two tablespoon fuls of sugar; if bread, a half-cup of sugar. a pudding mould,

Page 406 See this page in the book

the bottom with raisins, then put in a cake or bread, then a sprinkling of raisins, and so on until the cake or bread is all used. Add the vanilla and salt to egg, pour it into the mould; cover the bread or cake. Put on the lid of the mould and let it stand fifteen minutes; then place in a pot of boiling boil continuously for one hour. it carefully out of the mould. Serve hot, with Lemon Sauce. COUSIN CAROLINE'S PUDDING y2 cup of melted butter y2 cup of wine y? teaspoonful of baking- y2 teaspoonful of cloves i pinch of salt Dissolve the baking-soda in a tablespoonful of boiling water, it in the molasses; add the butter melted, then the milk and; all spice, salt and wine \ pour it into a two-quart mould, wellgreased, or a pudding-bag, allowing it plenty of room to swell, and put into a pot of boiling water to boil continuously for three hours. Serve hot, with Foamy Sauce. COTTAGE PUDDING i large teaspoonful of i^ cups of flour the butter, sugar and yolks of the eggs together until light; add the milk and then the flour. Now whites of the eggs to a stiff froth, and stir them carefully into the pudding; add the baking-powder, and mix; pour into a greased cake pan and bake in a moderate oven for three-quarters of an hour. Serve hot, with Lemon

Page 407 See this page in the book

BAKED INDIAN PUDDING (Mrs. E. C. Walraven, Philadelphia) stir gradually three gills of yellow Indian meal, a half-pint of molasses and a teaspoonful of salt.

Scald thoroughly and add two tablespoon fuls of powdered ginger.

Into a buttered earthen pan pour a quart of cold milk, and add a half-pound of chopped beef's; into this pour the scalded Indian meal, stir well, and in five hours.

with Hard STEAMED INDIAN PUDDING i^ pound of beef's suet Small piece of stick cinnamon Grated rind of one lemon i pint of Indian meal gill of molasses the suet very fine and mix it with the Indian meal. Put the cinnamon in the milk, then put it in a farina boiler to scald, strain it while hot, and stir in gradually the Indian meal and molasses, cover the mixture, and let it stand over night.

In the morning beat the eggs, without separating, until very light, stir them into the pudding, turn into a greased mould or a well-floured pudding-bag, leaving plenty of room for it to swell.

If in a mould, put on the cover; if in a bag, secure it well at the tying-plare, lest the water should get infallibly spoil it.

Put it into a pot of boiling water, and boil continuously for five hours.

Replenish the water, as it evaporates, with When ready to serve, remove the pudding carefully from or bag, and with Wine Sauce.

Page 408 See this page in the book

THE PUDDING OF LONG AGO 4 large tart apples 4 ounces of stale bread crumbs ^ teaspoonful of salt Pare and chop the apples very fine; mix them with the separately until very light, then add the yolks to the crumbs, in carefully, add the salt, cinnamon, and nutmeg; mix carefully, and boil in a greased mould Serve hot, with Foamy Sauce. NEW CENTURY PUDDING i cup of suet i cup of currants i cup of raisins Shred and the; the; wash, and dry the the light, then add and; smooth, add the spices, of the eggs well; add the; mix well, and add the; a and for Serve hot, with Wine or Hard Sauce. FIG PUDDING Make the same as New Century Pudding, using one pound of figs cut. pieces, instead raisins and FRENCH FRUIT PUDDING Make the same as New Century Pudding, using a half-pound of candied cherries and a half-pound of candied green gages, instead of the raisins and currants.

Page 409 See this page in the book

DATE PUDDING Make the same as New Century Pudding, using one pound of dates stoned and cut pieces, instead of the raisins and currants. SARATOGA PUDDING i cup of chopped suet i cup of raisins i cup of currants gill of brandy Mix the suet and molasses, add the milk, then the flour and spices; add the the brandy, salt, and a teaspoonful of baking-powder; mix all well together, and turn into a greased mould or puddingbag; allow plenty of room for swelling, and boil continually for three hours. Serve hot, with Brandy Sauce. PEACH PUDDING 6 large peaches i pint of flour Butter the size of an egg i large teaspoonful of baking-powder Rub the butter into the flour, then add the salt and bakingthe peaches, cut them in halves, and take out the stones.

Beat the egg until light, add it to the milk, and pour this into the flour; give a thorough beating, and pour into a greased baking-pan. Have the batter about one inch thick.

Put the peaches over this, the stone side up, fill the hollow places with sugar, and bake in a quick oven Serve hot, with sugar and cream. Apples may be used instead of peaches.

Page 410 See this page in the book

3% ENGLISH PLUM PUDDING (A Two- Guinea Prize Plum Pudding) Out of five hundred recipes sent the Queen, the following was awarded the prize:

i pound of raisins % pound of flour i pound of suet, chopped fine i pound of currants 24 pound of stale bread crumbs ^ of a nutmeg, grated % pound of brown sugar Grated rind of one lemon ^ pint of brandy y* pound of minced candied orange-peel dry the the Mix all the dry ingredients well together. add to them the brandy, then pour them over the dry ingredients, and thoroughly mix. Pack into greased kettles or moulds (this will make about six pounds), and for six at the time of making, and six hours when wanted for use.

Serve with Hard or Brandy Sauce. PLAIN PLUM PUDDING (Miss Emily Campbell, Philadelphia) i pint of stale bread crumbs y<z nutmeg, grated i cup of stoned rasins ^ cup of molasses i cup of washed currants ^ pound of suet i cup of brown sugar yz pound of citron y2 teaspoonful of baking-soda all the dry ingredients.

Beat the eggs, add the molasses.

Dissolve the soda in a tablespoonful of hot water, add it to the molasses and eggs, then mix into the dry ingredients, and pack into a greased mould; boil four hours.

Serve with Hard or Brandy Sauce.

Page 411 See this page in the book

SWEET POTATO PUDDING y2 pound of sweet potatoes J^ pound of sugar Juice and rind of one orange i even teaspoonful of cinnamon the potatoes and grate sugar to a cream.

the eggs, whites and together, until very, very light, then add them to the butter and sugar; add the grated potatoes and all the other ingredients, beat well, turn into a buttered baking-dish, and bake in a moderately quick oven three-quarters of an hour. Serve hot or cold with sauce. If you use liquor, you may add to the pudding, when mixing, one gill of sherry and two tablespoon fuls of brandy. ROLY POLY No.

, ]/2 pound of flour 5 ounces of suet i pint of fruit jam or jelly Free the suet from the fibre and skin, and then chop it very fine, add the salt; mix well, and add gradually sufficient cold water to make it stick together.

Now roll it out (about one inch in thickness) on a well-floured bakingboard, spread the jam thickly over the paste, roll it up, and tie in a well-floured cloth, leaving plenty of room for it to swell.

Put it into a pot of boiling water, and it two hours, or it may be steamed two hours and a half. hot, with Foamy Sauce. ROLY POLY No. 2 Take about one quart of bread dough that is light enough to bake, and it out a half-inch in thickness, spread it all over with fruit, jam or preserves, and finish same as Roly Poly, No.

Page 412 See this page in the book

SUET PUDDING i cup of suet i cup of raisins Shred and chop the suet fine. Pick and stone the Add the molasses to the suet, then the milk; mix well, and add the salt, flour, and cinnamon; beat vigorously for two minutes, then add the raisins, well floured, and the baking; mix thoroughly, and into a greased mould or pudding-bag.

Boil continually for three hours. hot, with Wine or Hard Sauce. TAPIOCA PUDDING Wash the tapioca through several cold waters, then add it to the milk and soak two hours. Beat the eggs and sugar the salt, and bake in a moderate oven three-quarters of an hour. Serve hot or cold.

WAFER PUDDING ^* ^ pint of flour Yolks of seven eggs Put the milk in a farina boiler, when boiling add the butter, dissolved, then quickly throw in the flour, and the for from the stand aside to the yolks and whites light, add them to the mixture, and beat with the hand for ten minutes. Cover, and stand in a warm place for one hour. Grease gem pans or muffin, rings, put a tablespoonful of the mixture in each one, and for forty minutes.

Serve hot, with Foamy Sauce.

Page 413 See this page in the book

COLD PUDDINGS BIRD'S-NEST PUDDING FOR THE NEST Make an Orange Jelly (see recipe). Turn a pie dish upside in the bottom of a two-quart round tin basin, pour the jelly in the basin over the pie dish, and stand away to FOR THE STRAWS Cut the orange peel into fine strips with the scissors. one cup of sugar and a half-cup of water to the crack, that is, until it hardens when dropped Dip the straws into this syrup and place on greased papers to harden. FOR THE EGGS Put one pint of milk on to boil in a farina boiler, moisten four tablespoonfuls of corn-starch with a little cold milk, and stir into the boiling milk; it thickens, then add a quarter-cup of sugar and a teaspoonful of vanilla. Have ready some egg shells that have been emptied from a small hole in the top, fill them with this mixture, stand in a pan of Indian meal or flour to prevent them from falling over, and put in a cold place to harden. When the jelly is hard, whip a pint of cream. Now the jelly out on a round glass dish, remove the pie dish carefully, put the straws around the space left by the pie dish, representing a nest, and the nest, inside the straws, the whipped representing feathers.

Break the shells carefully off the corn-starch eggs, and put them in the centre of the nest, and it as troublesome as it reads, but beautiful when BREAD AND BUTTER PUDDING Cut in thin slices a baker's five-cent loaf.

Wash and pick one cup of currants.

Butter each slice of bread.

Page 414 See this page in the book

layer of this bread in the bottom of a one-quart mould or basin, then a sprinkling of currants, and so on until all is a half-cup of until light; add gradually one pint of milk, and a quarter this over the bread, fifteen minutes and bake in a moderate oven thirty minutes. Serve cold, with Cream Sauce. CREAM CHOCOLATE PUDDING YZ cup of sugar 2 ounces of chocolate chocolate in a saucepan, and stand it over the teakettle to melt; stir until perfectly smooth. Put the milk on to boil in a farina boiler; the corn-starch with a little cold water (about a quarter-cup), and add it to the boiling milk; cook and stir until thick and smooth. the whites of the eggs to a stiff froth; add the sugar to the milk, then the whites, and beat all well together over the the fire, add the vanilla.

Now take out one-third of the mixture, add to it the chocolate; mix Dip a plain pudding mould into cold water, put in the bottom of it half the white mixture, then all the dark, and then the remainder of the Stand on the ice for three hours to harden. Serve with Vanilla Sauce poured it.

COCOANUT PUDDING i cocoanut Beat the eggs all light, add the milk, sugar, vanilla, and cocoanut, grated; stir until thoroughly mixed, and bake in for

Page 415 See this page in the book

CREAM COCOANUT PUDDING 2 cups of grated cocoanut Put the milk in a farina boiler; moisten the corn -starch in a little cold milk, then add it to the; Beat the whites of the eggs to a very Add the sugar to the pudding, then Beat well over the fire for three minutes. Now add the cocoanut and and a mould to Vanilla Sauce.

CREAM CORN-STARCH PUDDING YZ cup of sugar 4 even tablespoonfuls of corn-starch Make the same as Chocolate Pudding, omitting the chocolate, and adding the vanilla to the whole pudding. DANDY PUDDING 1 quart of milk the corn-starch with a little cold milk, and add to the boiling milk. Stir and boil for five minutes.

Beat the yolks of the eggs and sugar together until light, and add to the boiling milk. the fire, add the flavoring, and pour it into a baking-dish.

the whites of the to a very stiff froth, add to them two tablespoonfuls of powdered sugar, and heap on the top of the pudding; put it in the oven for a few minutes, until a light brown. Serve ice cold.

Page 416 See this page in the book

GELATINE PUDDING */ Juice of two oranges Cover the gelatine with a half-cup of cold water, and let it soak a half-hour; then pour over it the boiling water, add the sugar, lemon, and orange juice, stir until dissolved, and strain through a flannel bag. Take out a half-cup of this liquid and add to it a half-teaspoon ful of cochineal coloring j mix well; it into a pie plate, and stand it away to harden.

Wet a fancy pudding-mould with cold if it has a rose or a bunch of grapes in the bottom of it, take out a little more of the liquid and color that part of the mould, so that when you turn the pudding out, the rose on top will be pink, and the pudding its natural color. Stand the mould away until this hardens, then pick it on the surface with a fork (this makes the other jelly stick to it, and will not separate when you it out).

Now pour in the remainder of the which should be cold, but not jellied.

Now stand it away for three or four hours.

Put one pint of milk on of four eggs to a stiff froth, add to them two tablespoonfuls of powdered sugar, and mix very carefully. Now place two or three spoonfuls on the top of the boiling milk, cover, and let stand one minute.

Remove with a skimmer, and place on a colander to drain.

Now cover the top of the milk again with two or three spoonfuls, and so on until all the whites are cooked. Now beat the yolks of the eggs with two tablespoonfuls of sugar until light, and then stir them into the boiling milk; stir and cook one minute. the fire, add one teaspoonful of vanilla, and turn out to serve the pudding, turn it out of the mould on a glass dish, pour the yellow sauce around it; the cooked

Page 417 See this page in the book

whites around the base.

Cut the colored that you hardened in the pie or fancy shapes, placing them here and there over the whites as your taste may direct.

HESTON PUDDING 4 even tablespoon fuls of corn starch Moisten the corn-starch with a little cold water, add it to the boiling water, sugar, and; boil ten minthe the the.wellbeaten whites of the eggs; mix well, and turn into a mould Serve with a Vanilla Sauce made from the yolks of the eggs.

MARLBOROUGH PUDDING i pint of stewed apples y2 cup of butter Press the apples through a sieve. Beat the yolks and sugar together, then add the milk and flavoring.

Add the butter to the apples while hot, then mix with; pour into a baking-dish, and bake thirty-five the of the frothy, add six tablespoonfuls of powdered sugar, and beat until they will stand alone. Heap them over the top of the pudding, and put back in the oven a moment to brown. Serve cold, with sugar and cream. NEWPORT PUDDING Pare and core six medium-sized apples; steam until tender. While they are steaming, boil a half-cup of sugar, a quartercup of water, and the juice of one orange together for five the are done, place them in the

Page 418 See this page in the book

bottom of a baking-dish, pour over them the boiling syrup, and stand aside to cool. Put one pint of milk on to boil. a half-cup of sugar and the yolks of three eggs together, and add to the boiling milk.

add six macaroons pounded fine, and a teaspoonful of vanilla. the spaces from which the cores were taken with preserves this custard over the apples, and bake in a moderate oven the whites of the three eggs with three tablespoonfuls of powdered sugar to a stiff froth, heap them over the top of the pudding, and put back in the oven a moment to brown. Serve icy cold.

fill a two-quart baking-dish. ORANGE PUDDING % pound of macaroons yz cupful of sugar The rind of one and juice of two oranges. Put the macaroons in the milk, and soak until the eggs and sugar together until light (do not separate the eggs), then add them to the milk and beat the whole until; the orange juice and rind. a well-buttered pudding-mould (a tin answer), put on the cover, in a pot of boil continuously for one hour. hot with Orange Sauce. Lemon pudding may be made the same as Orange Pudding, using the juice and of one with Lemon Sauce.

QUAKING PUDDING 1 cup of grated bread crumbs 2 tablespoonfuls of rice flour A grating of nutmeg Put the bread crumbs into a bowl.

the eggs, sugar, and rice flour together until light, then add them to the

Page 419 See this page in the book

; then pour this over the crumbs, add the nutmeg, mix well, and pour into a greased mould or pudding-bag. Put in a pot of boiling water, and boil continuously one hour. Serve hot, with Wine or Lemon Sauce. QUEEN MAB'S PUDDING ^3 of a cup of sugar Cover the gelatine with cold water, and soak a half-hour. Whip the cream.

; when boiling, dissolve the gelatine in it, and strain.

Beat the yolks and the boiling milk, and cook two Take from the fire, add the vanilla, and turn out tin basin to the basin in a pan of cracked ice, and stir constantly it begins to thicken; then add the whipped cream; mix thoroughly, turn into a mould, and set away to harden. Serve with whipped cream heaped around it.

QUEEN OF ALL PUDDINGS i pint of bread crumbs i ounce of butter the crumbs in the for a the yolks and then add them to the crumbs and milk; mix and add the lemon. Pour into the pudding dish, and bake in a moderate oven a half-hour. Whip the whites of the eggs until frothy; add to them four tablespoonfuls of powdered sugar, and beat until very When the pudding is done, put over the top a layer of the whites, then a jelly, then another layer of whites, and put back in the a moment Serve cold, with Cream Sauce.

Page 420 See this page in the book

ROYAL DIPLOMATIC PUDDING Juice of four oranges Juice of four lemons i pint of cold water i^ pints of boiling water y^ pound of candied cherries ^ pound of angelica Half the rule for Orange Cream Cover the gelatine with the cold water, and let soak one Then pour on it the boiling water; add the sugar, and the juice of the oranges and lemons; stir until the sugar is dissolved; strain through a flannel bag, and stand away to cool, but not harden. Have two plain moulds, one holding two quarts, and the other holding one the jelly is cooling, dip the larger mould into ice water, and garnish with the cherries and angelica; dip them in a little jelly and that will make them stick to and you can then arrange them in any form you choose. For instance, make a rose of the cherries, and leaves and stems of the angelica.

cover with a of the liquid gelatine, which must be cold, and stand it in a pan of cracked ice to this jelly is hard, set the small mould in the centre large one, and it with cracked ice; fill the space between the two moulds with the remainder of the jelly, and stand away hard; at least When hard, remove the ice from the small mould; dip out with a spoon, the water from the melted the inside of the mould with a towel has been dipped in warm water.

This will loosen the mould, and you can lift it out carefully, Fill the vacant space with the orange cream; stand away in a cold place for Serve with a Vanilla Sauce poured around it.

is a troublesome pudding, but very good and sightly.

Page 421 See this page in the book

SNOW PUDDING YZ box of gelatine Juice of three lemons Cover the gelatine with cold water, and let it soak a halfThen pour over it the boiling water, add the sugar, and it is; the lemon and strain the whole into a tin basin; place this in a pan of ice-water, and cold, beat with an egg beater, until as white as snow; of the eggs to a stiff froth, and stir them into the pudding. Dip a fancy mould into cold water; turn the pudding into it, and stand in a cold place four hours to harden. to boil, beat the yolks of the eggs and a half-cup of sugar stir them into the boiling milk.

Stir and cook two minutes. the fire, add the vanilla, and turn out to cool. Serve the pudding with the sauce poured around it.

WIGWAM PUDDING (Mrs. John W. Pepper, Philadelphia) ^ pound of lady fingers i tumbler of strawberry jelly 8 tablespoonfuls of powdered Juice of half a lemon Split the lady fingers and spread the side with dip the crust side in the sherry. Line the bottom and sides of the dish in which you wish to serve these lady and place the remaining lady log-cabin style, in is, cross them so the custard pass between.

Now put the

Page 422 See this page in the book

on to in a the of the of until the boiling milk, and it take from the fire, add the to Beat the whites of the eggs, adding gradually the remaining sugar, to a stiff froth, and then beat until they will stand alone; add the lemon, and mix thoroughly.

Pour the custard over the lady fingers; heap the meringue over the top, and stand on a board in the oven a moment to brown. Brown quickly before the dish heats, or the pudding will curdle. FROZEN PUDDINGS ICED CABINET PUDDING ^ pound of pulverized sugar of macaroons and lady fingers mixed yz pound of candied cherries or preserved fruit J< pound of stale sponge cake Cut the sponge cake into small Pound the macaroons and lady fingers and rub them through a coarse sieve. in a farina until creamy, then add until smooth, and stir into the boiling milk; it coats a knife -blade; the fire, and add the gelatine, which has been covered with cold water, and soak a half-hour; then strain and stand aside to cool. the bottom of a melon or brick mould with the candied cherries or preserves; put in a of the broken sponge cake, then a

Page 423 See this page in the book

sprinkling of the pounded macaroons and lady ringers, of cherries, then a layer of broken sponge cake, and all is spoonful of vanilla to the custard; it into the mould and cover the mould tightly with the lid. Dip a piece of muslin two inches wide, and long enough to go around the mould, into melted; bind it over the joint where the lid and mould come together; pack in and to dip the mould quickly into hot water, and turn the pudding on a cold dish.

Serve with Montrose Sauce. MONTROSE PUDDING i quart of good cream i cup of granulated sugar i pint of strawberry water-ice Put one pint of cream on to in farina boiler.

the yolks and sugar together light, stir them into the boiling cream, and cook and it thickens (about one minute).

fire, add the remaining pint of cream, and the vanilla, let stand until cool, and freeze. When frozen, pack into a round mould, or bomb, leaving a well in the centre. well with the strawberry it with some of the pudding you have taken out.

Pack in salt and ice, and let (not less that two hours). Serve with the following sauce poured around it.

i heaping tablespoonful of gelatine % cup of pulverized sugar Cover the gelatine with a little cold water, and soak a halfPut the cream on to boil in a farina boiler.

Page 424 See this page in the book

the eggs and sugar together until light, add to the boiling it (about one minute), add the the use it) two tablespoon fuls of brandy and four of sherry. it away in a cold If you have no round mould, use the freezer to mould it. This quantity will serve twelve persons. NESSELRODE PUDDING i pint of chestnuts i pint of almonds i pint of sugar i pineapple or one pint of i pound of French cancanned died fruit (mixed) Shell the chestnuts, take off the brown skin, put them in a saucepan, cover with boiling water, and twenty minutes, then press them through a colander. Shell, blanch and pound the almonds. Cut the into small pieces. Put the water and sugar on let it boil fifteen minthe add them to the boiling syrup; stir over the fire it off, and beat with a wire spoon Now add the fruit, cream, almonds, chestnuts, and a tablespoonful of vanilla, and (if you use wine) four tablespoonfuls of sherry.

Mix all well together, turn into the freezer, and it is frozen, drain off the water, add more salt and ice, cover the freezer with a piece of carpet, and stand away for four or five hours to ripen. This will serve fifteen persons. MY QUEEN PUDDING Pack a two-quart bombe-glace in and ice.

cover, being to drop any salt inside the mould.

Now the mould with strawberry or

Page 425 See this page in the book

pomegranate water-ice, the centre with French bombe mixture, press the lid down tightly, cover with salt and ice, and stand away two hours or more to freeze. to serve, wash the outside of the mould in cold water, turn the pudding out carefully in the centre of a large round dish, heap around it sweetened whipped here and there over the cream candied cherries and marrons glaces.

ICED RICE PUDDING WITH A COMPOTE OF FOR THE PUDDING ^ cup of rice 1 quart of cream i^ cups of sugar 2 quarts of rock salt 10 pounds of ice Rub the rice well in a clean towel, put it on to boil in one pint of cold water, boil a half-hour; cover with the milk, and boil a half-hour longer. is boiling, whip the quart of cream. After you have whipped all you can, acid the remainder, and what has drained from the other, to the rice and milk. the whipped cream in a cold place until wanted. Now the rice through a wire sieve, and it to the boiler, in which it was boiled.

Beat the yolks and sugar together until light, then pour over the boiling rice, well, return to the fire and cook two minutes, or until it begins to thicken. the the vanilla, and turn out to cool. cool, put into the freezer and (see directions for freezing).

in the whipped cream, remove the dasher and smooth down, and let stand for hours, packed in salt and ice.

FOR THE COMPOTE i dozen sweet oranges Juice of quarter of a lemon gill of water

Page 426 See this page in the book

Put the sugar and water on to boil; boil ten minutes, skim, and add the lemon juice. the oranges, cut them in halves crosswise; cut out the cores with a sharp knife; put a few pieces at a time in the hot syrup, and lay them out singly on a flat dish; pour over them the remaining syrup and stand on the ice to cool. To dish the pudding, the can out of the wipe it off so that the salt will not get into the pudding; then wipe the bottom with a towel dipped in boiling water, put the top of it, turn it upside down and remove the can; if it stick, wipe the hot towel.

Heap the oranges on top and around the base of the pudding, and pour the syrup over them. is worth the trouble; besides being it is a very handsome dish. DESSERTS BLANC MANGE 8 even tablespoonfuls of Put to boil in a farina boiler. Moisten the corn-starch with a little cold milk, then add it to the boiling milk, and stir until it thickens; add the sugar and salt, take from the fire, pour into custard cups, and set away to Serve with Cream Sauce. This will serve five or six persons. FRUIT BLANC MANGE One quart of stewed or one can of fruit, (cherries, raspberries, and strawberries are off all the juice, sweeten it to taste, and put it on to boil.

tablespoonfuls of corn-starch with a little cold

Page 427 See this page in the book

water, and stir it into the boiling juice. Boil and continue the fruit, pour it mould that has been wet with ice-water, and stand away to Serve cold, with sugar and cream. fill a one-quart mould. CREAM CAKE PIE a plain cup cake, and bake it in an oval tin basin. and cold, split it into three layers. quart of milk on to boil in a farina boiler. Beat the yolks of six eggs and a half-cup of sugar together add the well-beaten whites, and fire for about one minute, then take from the fire, add one teaspoonful of vanilla, and stand When cold, and ready to serve, put a layer of this sauce between the layers of cake, pour the remaining sauce around in the bottom of the dish, and serve immediately.

ORANGE CAKES WITH VANILLA SAUCE small, stale sponge cakes (lady fingers), dip them in juice, place them in a dish, and pour over them Vanilla Sauce.

Serve at once.

If you use wine, you may dip them in sherry. STRAWBERRY SHORTCAKE i quart of flour 2 quart-boxes of strawberries Sugar and milk Stem the berries, sweeten to taste, and slightly mash them with a wooden spoon.

Rub the butter into the flour, then add the salt, baking-powder, and sufficient milk to make a soft dough; mix quickly, roll out about one and one-half inches in thickness, put into a greased, large, square bakingpan, and bake in a very quick oven for twenty minutes.

Page 428 See this page in the book

When done, take from the oven, split in halves and spread half lightly with the lower half in a large meat; put half the berries on this, then cover with the other half of the shortcake; cover this with the remaining half of the berries, pour the cream around, and APPLE CHARLOTTE 6 large apples the tender, then press them through a colander and add the sugar. Cover the gelatine with cold water and soak a half-hour, then add it to the hot apples; stir until dissolved. Now pour this into a tin basin, stand the basin in a pan of ice-water, and stir continually to; quickly and carefully the cream, whipped. Turn in a fancy pudding-mould, and stand in a cold place to harden. CHARLOTTE RUSSE i quart of good cream ^ pound of lady fingers Y^ cup of powdered sugar ^ box of gelatine j gill sherry (if you use wine) cold water, and let it soak for a Whip the cream and lay it on a sieve to drain. Line two plain two-quart moulds the lady Now turn the cream into a large basin and place it in a pan of cracked ice; add to the soaked just enough to it.

Now add the sugar carefully to the cream, then the vanilla and wine, and last, strain in the Commence to stir immediately; stir from the sides and bottom of the basin until it begins to thicken, then pour into the moulds and set away on the ice to harden.

Page 429 See this page in the book

PARISIAN CHARLOTTE i cup of grated cocoanut ^ pound of stale lady fingers j^ pound of macaroons gelatine with cold water and let it soak a halfWhip one-half the cream, and stand it away until Put the remaining half to boil Beat the eggs and sugar together until light (do not separate stir into the boiling milk, and stir one minute; add the gelatine, take from the fire, add a teaspoonful of vanilla and the lady fingers, macaroons and cocoanut, and turn into a basin. Now place the basin in a pan of cracked it to; then add the whipped cream, and stir very carefully until thoroughly mixed. Wet a fancy mould with cold water, turn in the mixture and stand on the ice Or, cut the out of a one-pound, stale sponge cake, leaving a bottom and sides about a half-inch thick, and pour the mixture into this instead of the mould. with Montrose Sauce. APRICOT BAVARIAN CREAM i pint-can or one pint fresh apricots ^ pint of cold water Cover the gelatine with the water and let soak a half-hour. the apricots through a colander; if fresh, first stew and sweeten Stir the over boiling water Whip Add the gelatine to the apricots, mix, and a tin basin; the basin in a pan of cracked ice or snow, and stir constantly it begins to thicken; then add the whipped cream,

Page 430 See this page in the book

stir carefully until thoroughly mixed; into a mould and to Serve with whipped cream heaped around the base. COFFEE BAVARIAN CREAM y? box gelatine YZ pint of milk i cup strong boiling coffee gelatine with let it soak for a it the add the it; then strain into a tin basin; let stand until cool. it is cooling, whip the cream. cool, add first the milk, and then the whipped cream; stir carefully until thoroughly mixed, turn into a mould, and set away to harden. Caramel Bavarian Cream may be made as above, using one pint of milk, two tablespoon fuls of caramel, and a gill of sherry instead of the coffee. CHOCOLATE BAVARIAN CREAM 2 ounces of chocolate y^ cup of water Cover the gelatine with the water, and let soak a half-hour. Whip the cream, grate the chocolate, put to boil; when boiling, add the chocolate and the the vanilla, then turn into a tin basin to cool; it begins to thicken, then add the whipped; thoroughly mixed, Serve with whipped cream around the base.

Page 431 See this page in the book

PEACH BAVARIAN CREAM Peach Bavarian Cream is made precisely the same as Apricot Bavarian one can or nine PINEAPPLE BAVARIAN CREAM i pint of grated pineapple yz box of gelatine YZ pint of sugar YZ cup of cold water Cover the gelatine with the cold water, and let soak a halfPut the pineapple and in a porcelain -lined let it simmer slowly while the gelatine is soaking.

Then add the gelatine to the pineapple, and stir until into a tin basin, and finish the same as Apricot Bavarian Cream. One pint of canned pineapple may be used in place of the fresh, omitting the sugar. PLUM BAVARIAN CREAM Make precisely the same as Apricot Bavarian Cream, using one of preserved or canned plums instead of the apricots.

RASPBERRY BAVARIAN CREAM YI box of gelatine i pint of raspberry juice YI cup of sugar ' YZ cup of water.

Cover the gelatine with the water, and soak a half-hour; then stand it over boiling water until thoroughly dissolved, it the sugar and raspberry strain into a tin basin.

Place the basin in a pan of ice or snow, and stir it thickens, then add the cream whipped; stir carefully until thoroughly mixed. Pour into a mould, and stand in a cold place to harden.

Page 432 See this page in the book

STRAWBERRY BAVARIAN CREAM i quart of strawberries YZ cup of cold water the gelatine with the water, and soak a half-hour.

Mash the berries and press them through a sieve fine enough to remove the; add the disStand the gelatine over boiling water j melted, strain it into the strawberry juice; mix, turn into a tin basin, and as Raspberry Bavarian AMERICAN CREAM \y2 pints of milk Cover the gelatine with a half-cup of cold water, and soak a half-hour.

Put the milk on to boil in a farina boiler, add the gelatine to it, stir until dissolved, strain, take from the and add the stir well, turn into a mould, and stand away to harden. Serve with Cream or Vanilla Sauce. FRIED CREAM Put the milk on to boil in a farina boiler, moisten the flour and in a little cold milk, then add it the nutmeg, and the of three eggs well Let cook one minute; fire and add flavoring.

Turn into a square mould, and stand in a cold place for four or five hours. Then sprinkle some bread crumbs on a

Page 433 See this page in the book

baking-board, turn the cream out on them, and cut Dip them first in beaten egg, then in crumbs, and fry in boiling fat.

Serve with powdered sugar sifted over.

HAMBURG CREAM (Mrs. John W. Pepper, Philadelphia) 2 lemons y> pound of sifted sugar Beat the yolks with the juice and grated rind of the lemons, also the sugar; put it on the fire, and let it come to a boil.

Then add hastily the whites of the eggs beaten all well together; take immediately off the fire and put in glasses.

In making this, always use a farina boiler. This recipe will fill eight glasses.

ITALIAN CREAM ^ cup of cold water the gelatine with the cold water, and soak a Put the milk on to boil in a farina boiler. yolks of the eggs and sugar together until light, then them into the boiling milk; stir over the fire a half-minute; take from the fire, add the gelatine and vanilla, and stand aside to cool.

When slightly cool, not stiff, add the whites of the eggs beaten to a stiff froth, turn into a mould, and stand away in a cool place to harden. is sufficient to fill a mould holding one and a half quarts, and will serve nine people. ORANGE CREAM Yolks of five eggs the gelatine with cold water, and let it soak for a

Page 434 See this page in the book

Whip the cream. as soon as it boils, dissolve the gelatine in it.

Beat the yolks and gelatine into them. boiler and return the mixture to it; for two minutes and then it out to cold, add the of the strained through a sieve. Now place the basin in a pan of cracked ice, and it to the whipped cream and very carefully until thoroughly mixed. Wet a fancy mould with cold water, turn in the mixture, and stand on the ice to or with whipped cream heaped it.

This is delicious. SNOW CREAM Beat the whites of four eggs until foamy, then add gradually four tablespoonfuls of powdered sugar, beating all the while, then beat until stiff enough to stand alone; add one of sherry and a teaspoonful of vanilla; in carefully one pint of cream, whipped. in small glasses.

VELVET CREAM Make the same as Charlotte Russe, turn into a fancy mould has been dipped in cold water, and in a cold place to harden. This will serve twelve persons. TAPIOCA CREAM Soak the tapioca, in cold water enough to cover, over night.

Page 435 See this page in the book

In the morning, put the milk and tapioca in a farina boiler and the tapioca is clear, stirring all the Beat the yolks and sugar together until light; then beat the whites to a stiff froth, stir them carefully into the yolks and sugar, and then add them to the tapioca, and stir and boil about one minute.

and turn out in a glass dish to cool. CROQUANTE OF PEACHES 1 8 nice ripe peaches i pint of small strawberries y? pint of water The recipe for Charlotte Russe it is brittle when dropped in cold water; is, when it begins to boil up in large bubbles, take a tittle of it on a spoon and drop it into cold water; if it snaps in breaking, it is sufficiently the fire immediately. Rub a plain two-quart mould with butter or oil.

Have ready the peaches pared, cut halves and stoned, the strawberries stemmed. Put a of peach on a wooden skewer, dip it in the syrup, then dip a berry in the syrup, and place in the centre of the peach where the stone was taken out, then press it against the side of the mould, and so continue until the mould is lined, then stand away in a cold place to harden. When hard, fill with Charlotte Russe, and stand in a cold place for an hour or two. to serve, put a plate over the mould, turn it upside down, the outside of the mould with a warm cloth, carefully lift it off.

This dish is both beautiful and good.

Page 436 See this page in the book

CROQUANTE OF ORANGES 12 sweet oranges YZ pint of water Charlotte Russe Peel and carefully remove all the pith the oranges, then divide them sections with the fingers, being careful not to break the skin. Make the syrup, dip the sections into it, line the mould and according to the recipe given for Croquante of Peaches. CROQUANTE OF STRAWBERRIES i quart of strawberries i tablespoon ful of gelatine Charlotte Russe Cover the gelatine with cold water and let it soak a hour, then add to it two tablespoonfuls and stir until dissolved. Dip a plain two-quart mould in cold water, then stand it in a pan of ice-water. Stem the berries, and dip each one in the gelatine, then press them against the of; in this way stick, allowing you to arrange them in any fancy design you may choose.

A wreath around the side of the mould and a rose in the bottom made from the is very pretty.

Angelica may be used for the leaves and stems, or you may line perfectly solid with the Now fill with Charlotte Russe and stand away to harden. Croquante of Raspberries may be made in.way.

BAKED CUSTARD as Cup Custard; pour into a baking-dish and bake in a quick oven until firm in the very cold.

Page 437 See this page in the book

PUDDINGS AND UESSEX TS CORN-STARCH CUSTARD the yolks of the eggs and the sugar together until very the whites to a stiff froth, then stir them carefully into the yolks and the a cold milk, then stir it into the boiling milk; stir and cook it begins to thicken, then add the eggs and; stir and cook one minute longer, take from the the vanilla and turn into a glass dish. Serve icy cold. CUP CUSTARDS all light, then add the sugar, beat again, add the milk and nutmeg, stir until the sugar is Pour into custard cups.

the cups in a pan of boiling put the pan in the Bake until the custards are set; is, firm in the centre. When done, take them out of the water and stand away to Serve in the cups. FRENCH CUSTARD 6 tablespoonfuls of powdered sugar boil in a farina Beat the sugar and yolks of the eggs light, then into the boiling it begins to the the aside to as cool, pour into a

Page 438 See this page in the book

Beat the whites until frothy, add gradually the fine sugar, and beat until they will stand alone. Heap them on a dinner-plate, and stand in the oven a moment to brown. As soon as they are brown, loosen them from the plate and slide off gently on top of the custard. Serve very cold, with sponge cake.

QUAKING CUSTARD i^ pints of milk ^ cup of powdered sugar Cover the gelatine with cold soak a half-hour.

Put to Beat the yolks of the eggs and the half-cup of sugar together until light, then stir into the add the gelatine, and stir over the fire for a minute to thicken.

the pour in a mould, and stand away to harden. to serve, beat the whites to a foam, then add gradually the powdered sugar, beating all the while. After all the sugar is added, beat until it will stand alone.

Turn the pudding carefully from the mould, heap the whites around RICE CUSTARDS 6 tablespoonfuls of rice Put to boil in a farina boiler. the rice flour with a little cold milk. Beat the eggs and sugar together until very light. the flour to the boiling milk, stir and cook for five minutes; the

Page 439 See this page in the book

eggs and sugar, and cook one minute longer. the fire, add the vanilla, turn into cups, and stand away in a cold place to cool.

Serve cold, with Cream Sauce. fill eight cups.

FARINA CUSTARDS Make precisely the same as Rice Custards. CUSTARD SOUFFLE (Parloa) add to the boiling milk, the fire for ten minutes.

Beat the yolks and sugar together, add them to the and the mixture out to When cold, beat the whites to a stiff froth, and add to the mixture, turn into a greased baking-dish and bake in a quick oven (400 for Creamy Sauce.

TAPIOCA CUSTARD Y? cup of tapioca i tumbler of currant or strawberry jelly Wash the tapioca through several waters, add it to the pint of water and soak two hours, then add to jelly and sugar, and cook slowly until the tapioca is clear.

whites of the eggs to a stiff froth, stir them into the tapioca, then turn into a mould, and stand away to harden. cold, with Vanilla Sauce made from the yolks of the eggs. is sufficient for six persons.

Page 440 See this page in the book

APPLE DUMPLINGS No.

1 quart of flour 2 heaping teaspoonfuls butter or lard of baking-powder YZ pint of milk Pare the apples and take out the cores with a corer. Put the pot over the fire with just enough water to half cover the dumplings; or, if you are going to steam them, which is much the better way, have steamer over the pot, which half-full of Now put the flour into a bowl, and rub it the butter or lard, then add the baking-powder, mix well, and moisten the milk, using more or less, as the requires to make a soft dough; that is, a dough that will roll out nicely without being sticky. Take the dough out on a baking board, it out about a half-inch in thickness; now cut out the dumplings or the covering for the apples with a large round cutter, about the size of a common saucer; put one apple in the centre of each piece, the space from which the core was with sugar, and a little cinnamon if you like, and carefully work the dough over the apple. boil them, tie each one in a floured cloth, or put them into netted dumpling-bags, plunge them boiling water, and boil thirty minutes. If you steam, place them on a- dinner-plate a little smaller than the steamer, the in the steamer and steam forty Serve on the plate on which they were steamed. with Hard Sauce or sweetened cream. APPLE DUMPLINGS No. 2 ^ cup of milk and the when done, drain off every drop of water, and stand them on

Page 441 See this page in the book

fire to dry, then mash and beat them light; add the salt, butter, and milk, and beat again; add gradually sufficient flour to make a dough that will roll out without sticking to the board.

Now the dough and knead it lightly, out about a half-inch in thickness, and finish same as Apple Dumplings, No.

These dumplings must be served as soon as done.

They can wait, after they are ready to cook, for a halPhour or more, then put them on to cook just forty minutes before you are ready to serve them. These dumplings are delicious baked and served with Vanilla Sauce.

PEACH DUMPLINGS Peach dumplings may be made as Apple Dumplings, No.

i, using one dozen peaches instead of the apples. Pare the peaches, but do not take out the stones. RICE DUMPLINGS 1 pound of rice j dozen tart apples Sugar and cinnamon Wash the rice through several cold waters, then boil gently in the water for thirty minutes; drain in a colander.

the apples and out the cores.

the spaces from which the cores were taken with sugar and cinnamon. cover the apples all over with a thick coating of the boiled Tie each dumpling tightly in a dumpling cloth, and put them in a pot of cold water. Bring the water quickly to a boil, and forty minutes.

When done, untie the cloth, turn the dumplings out carefully on a large Serve with Hard or Cream Sauce.

Page 442 See this page in the book

APPLE SPONGE YZ box of gelatine i pound of apples Grated rind of one and y, pint of boiling water Boil the sugar and water clear, take the scum from the surface.

Pare the apples, core and slice them into this syrup.

Stew until gejatine with cold water and let it soak while the apples are stewing; add the gelatine to the apples when they are done, then the whole through a sieve, add the rind and juice of the lemons, and stir until cold and slightly thickened. of the eggs to a stir them into the apples and cold and into a mould to Make a Vanilla Sauce from the yolks of the eggs (see recipe).

the sponge in a dessert-dish, with the sauce poured around it.

Peach Sponge may be made the same way, using one pound of peaches instead of a pound of apples. BLACKBERRY SPONGE YZ box of gelatine */ pint of blackberry juice Cover the gelatine with a half-cup of cold water and soak for a half-hour; then pour over it the boiling water, add the and add the blackberry juice, and strain into a tin basin; put this basin in a pan of cracked ice or snow to stand until cold and thick, stirring occasionally.

to a stiff froth, add the whites of the eggs, and into a fancy pudding-mould to harden. Serve with Vanilla Sauce poured around it.

The Dover egg-beater is the best for beating these desserts.

Page 443 See this page in the book

CURRANT SPONGE Make the same as Blackberry Sponge, using a half-pint of currant juice, a half-pint of sugar, a half-pint of water, a half-box of gelatine, and four eggs. LEMON SPONGE Proceed in every respect as for Blackberry Sponge, substituting the of three lemons for the blackberry juice, and adding two cups of sugar.

ORANGE SPONGE is made as Blackberry Sponge, using the of five large oranges, one cup of sugar, one pint of boiling water, a half-box of gelatine, and four eggs. RASPBERRY SPONGE The same as Blackberry Sponge, using one pint of raspberry STRAWBERRY SPONGE Make same as Blackberry Sponge, using one pint of strawberry juice, one cup of sugar, a half-box of gelatine, a halfpint of boiling water, and four eggs. APPLE TAPIOCA Pick and wash one cup of tapioca, cover with cold water, and soak a; put it in a farina boiler, add one quart of boiling water, and boil until transparent. and core enough apples to cover the bottom of a baking; the spaces from which the cores were taken with sugar, pour the tapioca over, and bake in a moderate oven for thirty minutes.

Serve cold, with sweetened cream.

Page 444 See this page in the book

APPLE SAGO as Apple Tapioca, using sago instead of tapioca.

CHERRY TAPIOCA y<2, pounds of sour cherries the tapioca through several waters, then cover with cold water, and soak over In the morning, put it on the fire with one of boiling water, simmer slowly until the tapioca is perfectly clear.

Stone the cherries, them into the boiling tapioca, sweeten to taste. the fire, turn into the dish in which they are to be served, and stand away to Serve very cold, with sugar and ORANGE TAPIOCA i dozen sour oranges Make and serve the same as Cherry Tapioca. PEACH TAPIOCA i quart-can or a quarter-peck of stewed peaches Make and serve the same as Cherry Tapioca. RASPBERRY TAPIOCA i quart of raspberries Make and serve the same as Cherry Tapioca

Page 445 See this page in the book

STRAWBERRY TAPIOCA i quart of strawberries Make and serve the same as Cherry Tapioca ANGELS' SNOW i dozen sweet oranges i cocoanut Pare and grate the cocoanut. Peel and cut the oranges in pieces, taking out all the seeds. Put a layer of the oranges in the bottom of a pretty glass dish, sprinkle with a of cocoanut, then of oranges, sugar, and so on, until the dish is full, having the last layer cocoanut. Let stand one hour, and it is ready to APPLE DOWDY Butter a baking-dish and the bottom and sides of it with buttered of bread.

the apples, grate over them a Mix a half-cup of water and a half-cup of molasses the; a half-cup of brown sugar, cover with more buttered bread. Cover the top of the with a tin plate, and* bake in oveti for two hours. When done, loosen the edges with a knife, and turn out on a dish. hot, with sugar and APPLE MERINGUE the of a of stale cake dipped in. milk. Pare, core and slice four tart apples, spread them the of sugar, grate a little nutmeg, and

Page 446 See this page in the book

^ bake in a moderate oven until the apples are tender. make a meringue from the whites of three eggs and three to a heap them over the top, and put back in the oven to brown the meringue.

Serve cold, with sweetened cream. APPLE SLUMP y2 pint of milk or water 1 quart of flour 6 large tart apples Sift the flour, add one teaspoonful of salt, and rub into it the butter; add the baking-powder and then the milk or as the flour requires.

The dough must be a the apples pared, quartered and cored; put them with one of water a baking-dish, out the dough about one inch in thickness, cover it over the apples, cover the dish, and stew slowly in the oven for thirty When done, dust thickly with powdered sugar, and in the in which it was baked, with Hard Sauce in a separate dish. APPLE SNOW 6 good-sized apples Juice of one lemon Whites of six eggs Pare, core and the until tender, then them through a sieve and put add the sugar and lemon the whites of the to a very froth, and add the apples to them by large spoonfuls, beating all the while. in glasses.

Page 447 See this page in the book

BROWN BETTY Pare, core and six or seven tart apples.

Put a layer of stale bread crumbs in the bottom of a baking-dish, then a layer of the apples, then another layer of bread crumbs, and of apples, and until all having the last layer crumbs.

Add a half-cup of water to a half-cup of molasses, stir in two tablespoon fuls of brown it the crumbs, and bake in a moderate oven for one hour. hot, with sweetened cream or Hard Sauce.

FLOATING ISLAND Put the milk on to boil in a farina boiler. of the eggs to a stiff froth, put them, a few spoonfuls at a time, on top of the boiling milk; let cook one minute, and then remove them with a skimmer.

Now beat the eggs, sugar, and then stir them into the boiling milk; (about one minute). and stand to cold, pour a dish, heap on the whites of the eggs, dot here and with bits of currant jelly, dust with powdered serve very cold.

GOOSEBERRY FOOL i quart of ripe gooseberries Top and stem the gooseberries, and stew them in one pint of water until they are tender, then press them through a to remove the skins; add the butter, sugar, and a glass

Page 448 See this page in the book

Beat the whites of the eggs until foaming, not frothy, add gradually two of sugar, and beat until they will stand alone; heap them on top of the gooseberries, and stand away until very cold. ORANGE FLOAT Juice and pulp of two lemons 5 sweet juicy oranges Put the water on Moisten the corn-starch with a water, then it into the boiling for ten from the fire, add the sugar, lemon juice, and pulp.

Cut the oranges into small pieces, remove the seeds, pour the and stand away to Serve cold, with sugar and cream. PAIN PERDU Cut stale bread into pieces about two square, dip them first in egg and then in bread crumbs, and fry in boiling fat.

Serve with Nun's Butter. RICE MERINGUE i cup of rice Juice of two and the grated rind of one lemon Boil the rice in one quart of water until tender, then drain; add it to the milk; add the butter, and the yolks of the eggs and sugar beaten together until light, then add juice and rind of the lemon; into a baking-dish, and bake in a quick oven for a half-hour. of the eggs until foamy, and add gradually six tablespoonfuls sugar, beating all the while, then beat

Page 449 See this page in the book

stiff enough to stand alone. Heap this meringue over the top of the pudding, and put back in the oven to brown.

Serve cold.

This is sufficient for eight persons. RICE SOUFFLE 3 ounces of rice flour 5 ounces of sugar ^ pint of cream Put the cream on to boil in a farina boiler. sugar, rice flour, and yolks of the eggs together until light* then stir them into the boiling milk, and the fire, add the Beat the whites of the eggs to a stiff froth, carefully into the other mixture, and turn into a glass dish. Serve cold.

SNOW BALLS i cup of rice Wash the rice and put it into a farina boiler with the milk. Boil until tender, add salt, and put into small cups to cool. When cold, turn out on a deep dish and pour Soft Custard Sauce around them.

TOUT FAIT 2 tablespoonfuls of milk Beat the yolks of the eggs to a cream, add the sugar, beat; add the milk and the flour, beat until smooth, and juice, rind of the lemon, and the whites to a; a greased dredge thickly with powdered sugar, and bake oven fifteen minutes.

This will serve four persons.

Page 450 See this page in the book

PUDDING SAUCES BRANDY SAUCE i cup of powdered sugar gill of brandy i gill of boiling water to a cream, add the until white and the whites one at a time, beating all the while. When ready to serve, add the brandy and boiling water, stand the bowl in a basin of boiling water over the fire, stir until light and creamy, and it is ready for use.

CARAMEL SAUCE i cup of granulated sugar i cup of water Put the into an iron saucepan, stir with a wooden spoon over a quick fire until the sugar melts and turns an amber color, then add the water, let boil two minutes, and turn out to cool.

CREAM SAUCE 1 pint of thick sweet cream i teaspoonful of vanilla or two 2 tablespoonfuls of powdered Add the sugar, vanilla or wine to the cream, until the is dissolved, add the nutmeg, and in a cold place until wanted.

(436)

Page 451 See this page in the book

PUDDING SAUCES CREAMY SAUCE YI cup of butter ^ cup of powdered sugar % cup of cream to a cream, add the sugar gradually, beating all the while.

When very light and creamy, add the cream a little at a time. Now place the bowl in a basm of boiling water, and stir until the sauce is smooth and creamy, no longer.

It will only take a few minutes. Add lemon, and serve.

SOFT CUSTARD SAUCE ^ cup of powdered sugar to boil in a farina boiler. and sugar together until light and creamy, then into the boiling milk, and stir over the fire until they begin to thicken, no longer, or the sauce will curdle. the fire, add the vanilla, and turn out to cool. FOAMY SAUCE i cup of powdered sugar gill of boiling water i gill of sherry or a teaspoonful of vanilla Beat the butter to a cream, then add gradually the and beat until white; the white of one egg unbeaten, beat again, then add the remaining white, and beat the whole until very, very light. When ready to serve, add the sherry or vanilla and boiling water, stand the bowl in a basin of boiling water over the fire, and stir until frothy, no longer.

Take from the fire, and serve immediately, or it will lose its lightness.

Page 452 See this page in the book

HARD SAUCE i cup of powdered sugar i teaspoonful of vanilla or a tablespoonful of brandy to a cream, add gradually the until very light; add the whites, one at a time, and beat all until very light and frothy, then add gradually the flavoring, and beat again. Heap it on a small dish, sprinkle lightly with grated nutmeg, and stand away on the ice to FAIRY OR NUN'S BUTTER Make the same as Hard Sauce, adding a tablespoonful of sherry instead of the brandy. LEMON SAUCE Put the corn-starch, egg, butter, and sugar into a bowl and beat them well; now pour over them the boiling water, and stir over a fire until thick; take from the fire, and add the Serve in a boat.

MADEIRA SAUCE i teaspoonful of caramel ^ gill of Madeira Put the butter in a saucepan, and stir it until slightly bi own, the; mix; add; Add the sugar and caramel, it over boiling water for fifteen minutes, then add the Madeira, and serve.

Page 453 See this page in the book

-PUDDING SAUCES MONTROSE SAUCE % cup of powdered sugar i heaping tablespoonful of gelatine A teaspoonful of vanilla the gelatine with two tablespoon fuls of cold water, and soak a half-hour. Put the cream on to boil in a farina Beat the yolks and sugar together until light, then stir into the boiling cream; it thickens (about one minute), add the gelatine, stir until dissolved. the fire, add the vanilla and (if you use it) two tablespoonfuls of brandy and four of sherry. Mix well, and ORANGE SAUCE Orange sauce may be made precisely the same as Lemon Sauce, using the rind of one and the juice of two oranges instead of the lemon. PEACH SAUCE 4 large, mellow peaches YZ cup of sugar ^ cup of water i even tablespoonful of corn -starch i cup of cream stone the peaches; put them in a saucepan with and sugar, stew until tender, then press them through a colander.

Put the cream on to boil in a farina; moisten the corn-starch in a little cold water, and the boiling cream; it; beat into it the peaches and the whites of the eggs beaten to a stiff froth.

Stand in a cold place until very cold. Apricot Sauce may be made in the same manner, using canned apricots.

Page 454 See this page in the book

OUR COOKING-SCHOOL SAUCE gill of boiling water ^ pint of wine Nutmeg to taste Beat the butter to a cream, then add the sugar; beat again, add the yolks, and beat until perfectly light and frothy, then add the wine, the bowl in a pan of boiling water, over the fire, and stir continually for VANILLA SAUCE Yolks of four eggs and the sugar together light, then add them to the; stir over the fire for two minutes. Take off, add the vanilla, and put away to cool. VINEGAR SAUCE Proceed the same as for Madeira Sauce, using a half-gill of vinegar instead of a gill of Madeira. WINE SAUCE Make the same as Foamy Sauce, using a gill of any wine you may like the flavor of best.

Page 459 See this page in the book

To make good ice cream, use only the best materials.

Avoid gelatine, arrowroot, or any other thickening substance.

Good, pure cream, ripe fruit, or the best canned in winter, and granulated sugar, make a perfect ice Next, get a good freezer, one working with a crank, and double revolving dasher, making a triple motion. Fruit and fruit flavorings should be added to the cream the latter is The best ice cream is made by first scalding the cream and dissolving the sugar in it while hot.

When raw cream is the flavoring is not so prominent, and the cream has a frozen, snowy taste, and is never perfectly smooth and velvety. Cheaper ice creams are usually made in this way, as they swell to double their original bulk.

turning the mixture into the freezing-can, see that the dasher is up, and the can properly adjusted; then pour in the mixture, put on the cover, fasten the crank, and it a turn to see all is Pound the ice fine in a coarse bag, and get the salt, which should be coarse or rock. A four-quart freezer will require ten pounds of ice and two quarts of in a layer of ice deep, then a layer of salt (445)

Page 460 See this page in the book

one deep, and continue to the top of the can. Now turn the crank slowly and steadily until it goes pretty hard.

If properly packed, it take twenty to five minutes to freeze. It is not well to freeze too quickly. ices require a longer time than ice creams. frozen, remove the crank, wipe the lid of the can, and it off, being to allow any salt to fall into the can; remove the dasher, and scrape it off; take a large, wooden spatula or mush stick, and scrape the cream from the can, and beat and work steadily for ten this makes the cream smooth. Now put the lid on the can, put a cork in the hole where the dasher was out, drain off the water from the tub, repack with salt and ice, cover the tub with a piece of carpet, and stand away in a cold place for one or two hours to ripen. is fresh, in tasting, you taste each ingredient separately, but after standing one or two hours they blend and form a pleasant whole. is called ripening. ready to serve, dip the can quickly in cold water and wipe it, then turn the cream out on a dish. If you wish to serve in forms, after you are done workirg it with a wooden spatula, or it down with a spoon, being careful to fill every part of the mould.

Bind the edge of the mould with a piece of letter paper, put on the lid and press Dip a strip of muslin in melted butter and cover the joint. Pack the mould in salt and ice for one or two hours until wanted. If you have no freezer, an impromptu one may be made by using a tin pail for the can and a bucket or cask for the tub.

In case it will have to be stirred occasionally, while freezing, with a wooden spoon or flat stick, replacing the lid of the kettle after each stirring, and give the pail a rotary motion in the ice. To freeze puddings, follow the same directions.

Page 461 See this page in the book

BURNT ALMOND ICE CREAM 4 ounces of shelled almonds y<i pound of sugar i teaspoonful of caramel Blanch, and roast the almonds until a golden brown, then pound them in a mortar to a smooth half the cream and the sugar on to boil, stir until the sugar is dissolved, then add the remaining pint of cream and the almonds; stand away to When cold, add the caramel, vanilla and sherry, and freeze. When frozen, remove the dasher, repack the tub, cover with an old piece of carpet, and stand away two hours to ripen.

six persons.

APRICOT ICE CREAM i quart of apricots or one pint-can Put half the cream on to boil in a farina boiler; when hot, add the sugar and stir until dissolved. add the remaining half of the cream; and, when cold, freeze. Pare and mash the apricots, and stir them quickly into the Turn the crank rapidly for then remove the dasher, repack the tub, cover, and stand away two hours to ripen. BANANA ICE CREAM 6 large red or eight lady fingers YI pound of sugar Pare and mash the bananas. Put one pint of the cream on to in a hot, add the until dissolved, and stand aside to cool. Beat and stir the bananas to a smooth paste, add them to the cream and then add the remaining pint of cream, and turn into the freezer and freeze.

Page 462 See this page in the book

PHILADELPHIA COOK ftOOK BISQUE ICE CREAM 1 quart of good cream i^ pound of macaroons 4 kisses 2 lady fingers i teaspoonful of caramel. the macaroons, kisses, and lady stale) of cream on to boil, in a farina boiler, add to it; stir until boiling hot. Take from the fire, add the remainder of the cream; and, when cold, turn into the freezer and frozen, add the caramel, and the pounded cakes, and (if you use it) five tablespoonfuls of beat the whole until perfectly smooth. Drain the water from the tub, add more ice, remove the dasher, cover the freezer, and let stand three or four hours to ripen.

BROWN BREAD ICE CREAM 3 slices of Boston brown bread YZ pound of sugar Toast and dry the bread in the oven, then pound it through a fine sieve. Put half the cream on to boil, it the sugar, stir until dissolved; add the remaining pint of cream, and stand away to cool. When cold, turn into the freezer and freeze. frozen, beat into brown bread, take out the dasher, re-pack the tub, cover, and stand away to ripen. Biscuit Ice Cream is made in precisely the same manner, using six ounces of wine biscuit, instead of the brown CARAMEL ICE CREAM Put four ounces of granulated sugar in an iron frying-pan, and the the sugar melts, turns brown, boils, and smokes. Have ready one pint of boiling milk,

Page 463 See this page in the book

turn the burnt sugar into this, stir over the fire one minute, and stand away to cool. When cold, add a half-pound of one of and one of vanilla-sugar or the same of the extract; mix well, and frozen, remove the dasher, the cream one pint of whipped re-pack, stand for two hours to ripen. This will serve twelve persons. COFFEE ICE CREAM YZ pound of pulverized sugar 4 ounces of Mocha or three ounces of Java the coffee ground coarsely; put it with one pint of the cream and steep for ten minutes, then it through a fine muslin, pressing it hard to get all the strength.

Add the sugar, it is dissolved, add the remaining pint of cream, cool, and the dasher, re-pack, cover, and stand away for two hours to ripen.

CHOCOLATE ICE CREAM 4 ounces of sweet chocolate i^ teaspoon ful of powdered cinnamon i heaping tablespoonful of vanilla-sugar or one tablespoonful of the extract Put one-half the cream, the sugar, cinnamon, and vanilla-sugar on to boil; stir and beat strain, while hot, through a fine muslin, add the remaining half of the cream, cool, and Re-pack, etc., the same as in preceding recipes.

Page 464 See this page in the book

LEMON ICE CREAM 9 ounces of sugar The grated rind of three lemons Juice of one orange Mix the sugar, juice and rind of the lemons, and orange in a cold place one hour. Put a; and, when scalding hot, stand aside to cool. When cold, partly freeze, then add the sugar and lemon juice, which by time should be thoroughly dissolved, turn the crank rapidly for five minutes, and finish the same as preceding recipes. This will serve six people. ORANGE ICE CREAM Juice of six oranges Rind of one orange Put one-half the cream on to in a farina boiler, add the it; and, when cool, add the juice and rind of the oranges, and the of the the freezer, and freeze. Finish the same as preceding recipes. PEACH ICE CREAM as Apricot, using large, mellow peaches in the place of the apricots. PINEAPPLE ICE CREAM T quart of cream large, ripe pineapple or one pint-can Juice of one lemon Put one of cream in a half the* is dissolved, take from the and stand aside to cool. Pare the pineapple, take out the eyes, cut open and take out the core; then grate the flesh,

Page 465 See this page in the book

\ mix it with the rest of the sugar, the sugar is disAdd the remaining pint of cream to the sweetened cream, and freeze.

Add the lemon juice to the pineapple and stir into *he frozen cream, beat thoroughly, and finish as in preceding recipes. If canned pineapple is used, add the lemon juice to it, and simply the whole into the cream when cold, and This will serve eight people. PISTACHIO ICE CREAM i quart spinach i heaping of i teaspoonful of the extract vanilla-sugar or a teaof almonds spoonful of the extract YZ pound of shelled pistachio nuts Wash the spinach, throw it into a kettle of boiling water, boil rapidly three minutes and drain in a colander until reduced to a pulp. Squeeze the juice out through a muslin.

Blanch and pound the nuts.

Put half the rream and the sugar in a farina boiler to boil, stir until the is dissolved, and stand away add the nuts, the flavoring, and the remaining cream, mix, and add sufficient spinach juice to color it a light Turn into the freezer, and Finish as in preceding If no spinach is at hand, clover or lawn grass may be used.

RASPBERRY ICE CREAM i quart of raspberries Juice of one lemon Put the half the cream on to in a farina boiler; when the sugar is dissolved, stand to Add the remaining half of the sugar and the lemor.

Page 466 See this page in the book

juice to the berries, mash and stand aside one hour, then strain through a fine muslin. Add the remaining half of to the sweetened cream, and stir in the fruit juice, beat thoroughly, and finish as in preceding recipes. If canned fruit is used, less sugar will be required. STRAWBERRY ICE CREAM Make precisely the same as Raspberry Ice Cream, omitting the lemon juice, and using one and a half quarts of berries. VANILLA ICE CREAM i vanilla bean or two tablespoon fuls of the extract Put the sugar, half the cream, and the bean split in halves on to boil stir constantly for ten minthe fire, take out the bean, and with a blunt knife scrape out the seeds and the soft part from the bean, being careful not to waste one drop.

Mix the seeds thoroughly with the cream, and stand away to cool. When cold, add the remaining cream, and freeze. Finish as in preceding recipe. This will serve six people. NEAPOLITAN ICE CREAMS Neapolitan ice creams are made the same as Philadelphia ice creams excepting the use of eggs in their composition. CARAMEL YZ pound of sugar 3 tablespoonfuls of caramel Beat the yolks of the eggs until creamy, then add the sugar, and beat again until Whisk to a

Page 467 See this page in the book

the yolks and Put the cream on in a farina boiler; when stir in the eggs and sugar, and stir and cook until the the mixture to thicken.

the fire, strain through a fine sieve, and let stand till cold, then add the vanilla, pour into the freezer, and Finish the same as Philadelphia ice creams. A small piece of stick cinnamon 4 ounces of sweet chocolate Put the cream and cinnamon on to steep in a farina boiler. the yolks of the eggs and sugar together until Whisk the whites of the eggs to a stiff froth, then add them to the yolks and sugar; stir this and stir and cook it begins to thicken. the fire, strain, add the chocolate grated, and strain again. Stand away to cold, freeze and as in preceding recipes. is very nice with whipped cream served around it.

Sufficient for ten persons.

i vanilla bean spoonfuls of extract Put the cream on to boil in a farina boiler. Split the bean, scrape out all the seeds and pulp, and mix it with the sugar. Put the outside of the bean into the cream to steep. the and light, then whisk the to a stiff froth, into the eggs and stir them into the boiling cream. the

Page 468 See this page in the book

it begins to thicken or coats a knife-blade when dipped in it.

the fire, strain, and stand away When cold, turn into the freezer, pack, and stir occasionally for ten minutes, until is icy cold, then rapidly and steadily until frozen.

as in preceding All the fruit creams given in preceding recipes may be in Neapolitan creams, allowing six eggs and threequarters of a pound of sugar to every quart of cream. TUTTI FRUTTI No.

i quart of orange water-ice Y^, pound of candied cherries YZ pound of candied apricots *j pound of candied pineapples fruit very fine; and, when the water-ice is frozen hard enough to remove the dasher, stir in the fruit, and beat Cover and stand away to ripen for two hours. TUTTI FRUTTI No.

Add one pound of mixed French candied fruit, four tablespoonfuls of sherry, and one tablespoonful of brandy to quart of Neapolitan cream. FROZEN CUSTARD Yelks of six eggs Put the cream on to boil in a farina boiler. Beat the yolks and into the boiling; it; the fire, add the vanilla, and stand aside to cool.

Page 469 See this page in the book

ALASKA BAKE Cover thickly a two-quart brick mould of ice cream with a meringue made from the whites of six eggs and six spoonfuls of powdered sugar. Stand the dish on a board, and place it in a very quick oven to brown. The meringue acts as a non-conductor, and prevents the heat from melting the ice-cream.

It may also be browned with a salamander or a heated fire-shovel. A dainty dish for one's guests. BISCUITS GLACES No.

yz pound of sugar gill of maraschino Put half the cream on to boil. the sugar and together until very, very light, then stir them into the boiling cream, and stir over the fire until it begins to thicken.

put to add the vanilla and maraschino, and in the usual manner.

Whip the remaining pint of cream to a froth, and the individual moulds or paper cases with the biscuit (the name now given to this mixture), pack in salt and ice, and freeze two hours. BISCUITS GLACES No. 2 2 tablespoon fuls of brandy Put the sugar and water on to boil to a syrup; is, when you dip a spoon into the syrup, and then hold it in the air, the drops, as they fall from the side of the spoon, spin threads. Beat the yolks of the eggs to a cream, add them to the boiling syrup, and beat with a whisk over the fire until it forms a custard that will thickly coat a knife, strain through a a large bowl, and whisk

Page 470 See this page in the book

stiff and cold, then add the flavoring.

Whip the cream, and stir it carefully into this mixture; fill paper cases or individual moulds. Pack the moulds in freeze two hours. If paper cases, stand them in the bottom of the freezer, put sheets of paper between each layer, pack the freezer with salt and ice, and stand away for three hours.

BOMBE GLACE Pack a bombe glace mould in salt and ice, remove the lid, and line the mould about one inch thick with either Vanilla Ice Cream or Strawberry Water-ice, the centre with Biscuit Glace" Mixture, No. 2, which must be icy cold, put on the lid, cover with salt and ice, and stand away to freeze three or four hours. ICED CAKE Make a plain cup cake, and bake it in a deep, square mould. The cake should be at least seven inches thick when done. Make a Frozen Custard (see recipe). When ready to serve, cut off the top of the cake, and take out the centre, leaving a bottom and wall about one inch thick. this space the Frozen Custard; now put the top back; if it is high in the cut the elevation off, and the bottom of the cake for the top.

cold Brandy Sauce poured around it.

CAFE PARFAIT i quart of thick cream gill of black coffee ^ cup of powdered sugar Add the coffee and sugar to the cream, then whip the whole to a froth; as fast as the froth comes to the surface, skim it off and place in a colander to drain. That which drains off may be turned back and whipped When you it all whipped, it into an ice-cream mould, press the lid down tightly, bind the joint with a

Page 471 See this page in the book

strip of buttered muslin, pack in is as simple as it sounds, and always turns out The above will serve eight persons. STRAWBERRY PARFAIT i quart of crearn i pint of canned strawberries or a half-pint of strawberry juice Whip the cream to a froth, as directed in Cafe Parfait, then add the strawberry juice and sugar, mix carefully, and finish as Cafe Parfait.

If canned strawberries are they must be pressed through a colander. Parfait may be made from any flavoring or fruit desired, the parfait taking the name of the flavoring or used, as Chocolate Parfait, Vanilla Parfait, etc. ORANGE SOUFFLE i pint of orange juice yz box of gelatine Cover the gelatine with a half-cup of cold water, and soak; then add a half-cup of boiling water, and until dissolved.

Mix the orange juice and sugar together until they form a syrup. Beat the yolks of the eggs to a Whip the cream.

Now mix the syrup and in a tin basin, stand the basin in a pan of icewater, strain the gelatine stir carefully until it to in and hastily the whipped cream, turn into an ice-cream mould, pack in salt and ice, and freeze two hours. This should not be frozen as hard as ice cream. Serve with Montrose Sauce poured around it.

This will serve ten people. By changing the flavoring and adding sugar acordingly, endless varieties of souffles may be made from this recipe.

Page 472 See this page in the book

In all where the sugar and water are boiled, the time must be noted exactly, the scum removed the syrup, and the syrup strained through a fine cloth while hot, and cooled before adding the fruit juice, or the true flavor^ will be lost. The freezer must be packed according to directions given for freezing ice cream. Turn the crank very slowly for a few minutes, then rest for about five minutes, turn slowly again and rest and continue until the water-ice is frozen pretty hard.

A much longer is required for freezing ice When you can turn no longer, take out the dasher, scrape the of the can, and the a thorough beating with a paddle. Put a cork in the lid of the can, draw the water from the tub, re-pack it, cover with an old piece of carpet, and stand away two or three hours to ripen, that is, to become mellow and smooth. jelly may be in the place of fresh fruit, one of jelly and a half-pound of sugar to every quart of water. If you wish a sherbet instead of a water-ice, proceed exactly the same until you put it in the freezer, then turn the dasher rapidly and steadily until is frozen pretty hard.

Then remove the dasher, beat the white of (458)

Page 473 See this page in the book

one egg to a froth, add one of sugar, and beat again until it will stand alone. into the sherbet, beat well, cover, and stand away to ripen. TO MOULD When the sherbet or ice is to be served in a form, wet the mould with cold water, it with the frozen mixture, pack down well into all the designs, put a piece of white letter paper over the open end, put on the lid and tightly, then pack in ice.

When ready to serve, in water, remove the lid, and turn the sherbet out on a plate.

If stick, wait a moment, and perhaps the heat of the room will loosen it; if not, wash again with water. Do not dip the mould in hot water, for, no matter how quickly it it spoils the shape of the CHERRY WATER-ICE i y?. quarts of pie or morello cherries the cherries, and mash them. Crack one dozen stones, take out the kernels, bruise them and work to a paste, then add them to the cherries, let them stand for an hour and strain through a bag under pressure.

sugar and water together for five minutes, then stand When cold, mix with the cherry juice, and freeze. (See rule for freezing.) CURRANT WATER-ICE Make the same as Cherry Water-Ice, using one pint of red currant juice, one pound of sugar, and one pint of boiling

Page 474 See this page in the book

GRAPE WATER-ICE i pint of grape juice Boil the sugar and water together for Pulp the grapes and add the pulps and skins to the syrup, then press through a sieve, being careful not to mash the seeds.

When cold, turn into the freezer, and freeze. GINGER WATER-ICE 6 ounces of preserved ginger i quart of Lemon Water-Ice Pound four ounces of ginger to a paste. Cut the remaining two ounces the beat until thoroughly mixed. Cover, and stand away to ripen.

LEMON WATER-ICE 4 nice juicy lemons i orange i^ pounds of sugar Put the sugar and water on to boil; chip the yellow rind three lemons and the orange, add to the syrup, boil minutes, and stand away to cool. the and lemons, cut them in halves, take out the seeds, and squeeze out all the juice; mix this with the syrup, strain through a cloth, turn into the freezer, and freeze. ORANGE WATER-ICE 12 large oranges, i pint of sugar Make the same as Lemon Water-ice, chipping the rinds from three oranges.

Page 475 See this page in the book

PINEAPPLE WATER-ICE For this use the large, yellow pineapples. 2 large pineapples or i% pounds of sugar one quart-can Pare the pineapples; cut them open and take out the cores, which should not be used. Grate the pineapples and strain the pulp through a French sieve, pressing it hard to get all the juice; add the sugar to this juice, stir until dissolved; then add the lemon juice and water, turn and freeze.

POMEGRANATE WATER-ICE i dozen pomegranates Peel the pomegranates; remove the seeds carefully from the bitter skin, press the pulp through a sieve without mashing the seeds; add the sugar to the juice, and stir until; then add the water, strain, turn into the freezer, and freeze.

RASPBERRY WATER-ICE i quart of red raspberries Add the sugar and lemon juice to the stir, and let stand one hour; press through a sieve, then add the water, turn into a freezer, and freeze. STRAWBERRY WATER-ICE i quart of red strawberries Add the sugar and lemon juice to the strawberries, then

Page 476 See this page in the book

mash them, and stand aside one hour; then strain through a sieve, add the turn into the to eight persons.

ORANGE SHERBET Juice of twelve oranges i pint of sugar 2 tablespoon fuls of gelatine Cover the gelatine water and soak a half-hour; then add the boiling water and sugar, and stir over the fire it out to cold, add the a fine sieve.

a and (see rule for freezing).

FROZEN FRUITS fruits are mixed and frozen the same as mashing or cutting the and straining.

If canned fruits are used, only half the quantity of sugar given in the recipes for fresh fruits will be required.

APRICOTS 1 quart-can of apricots 2 tablespoonfuls of gelatine the apricots, cut them up with a silver spoon, and stones.

Add the sugar to the syrup, and sufficient water to make one and a half pints. Cover the gelatine with cold water and soak a half-hour. Boil the water, sugar and syrup together for five minutes; skim careful!}', add the gelatine, dissolved, add the apricots and to the and freeze.

When frozen, add the cream, whipped, remove

Page 477 See this page in the book

the dasher, cover the tub, and stand away two to ripen FROZEN BANANAS i dozen red-skin bananas Juice of two oranges the bananas, cut them in slices with a silver then mash them the water and sugar together for; cool, add the orange bananas.

Put into the freezer, and turn slowly; then remove the dasher, and stir in carefully one pint of cream, whipped. FROZEN CHERRIES 2 quarts of pie or morello cherries, 2 pounds of sugar or one quart-can the cherries, mix them with the aside one hour; stir until the sugar is thoroughly dis; add the water, put into the freezer, and turn rapidly until frozen.

FROZEN MIXED FRUITS No.

i pint of sour plums 6 peach kernels Pare the peaches and chop them fine with a silver spoon. the plums, remove the skins and stones, mash the plums, and add them to the peaches. Mash the kernels to a paste, add them and the sugar to the fruit; let stand one the water, and is dis; then turn into the freezer and freeze.

Page 478 See this page in the book

FROZEN MIXED FRUITS No.

i pint of strawberries i pint of red carrants i pint of raspberries ij^ pounds of sugar the; add the sugar and lemon juice;; add the water, stir until the sugar is dissolved, then turn into the freezer, and freeze. FROZEN ORANGES.

1 dozen oranges Rub the of three oranges well into the sugar; peel all the oranges, open the sections and take out all the pulp; to it the sugar and lemon; aside one hour; then add the water, stir until the sugar is; then turn into the freezer, and freeze. FROZEN PEACHES 2 pounds of peaches 6 peach kernels 1 quart of water \y, pounds of sugar Pare the peaches and take out the stones. Pound the kernels to a paste, add them to the sugar, then boil the sugar and water for five minutes, then strain and stand away to When cold, add to it the peaches, mashed, the freezer, and A half-teaspoonful of cochineal may be added if the peaches are colorless. FROZEN PINEAPPLE 2 large rose pineapples 2 pounds of sugar Pare the pineapples, cut out the eyes, cut open, and remove the cores.

Grate the flesh, add the sugar and until the sugar is dissolved, turn into the freezer, and freeze.

Page 479 See this page in the book

FROZEN RASPBERRIES i quart of raspberries sugar and lemon to the berries, then mash a potato masher; let one add the the sugar is dissolved, turn into the freezer, and FROZEN STRAWBERRIES i quart of strawberries 1 quart of water Add the sugar and lemon juice to the berries;; then mash the berries, add the water, is thoroughly dissolved, turn into the freezer, and FROZEN PUNCH 6 lemons ^ pint of champagne gill of rum i pound of pulverized sugar YZ gill of brandy Peel the oranges and lemons, then squeeze out all the juice, liquors and is disthe put the and turn slowly and steadily until the mixture is partly frozen. It will require a long time to freeze, and should not be frozen hard.

the dasher, and stand away two hours to ripen. fill twelve glasses.

Page 480 See this page in the book

466ROMAN PUNCH i quart of lemon water-ice ^ pint of Jamaica rum YZ pint of champagne gill of maraschino Have the lemon frozen very hard, thin it slowly the liquors, beat Pack and the well, stand it away four or five hours to ripen. It must not be frozen hard, as it is better when served rather liquid and frothy.

Serve in glasses.

FROZEN COFFEE 4 heaping tablespoonfuls of ground coffee The coffee should be ground very fine, then put in a farina Add one quart of freshly boiled water, and steep for fifteen minutes, then strain through a very fine muslin, add the the freezer, add one of the of egg, and freeze until the consistency of soft mush. Serve in goblets.

Frozen tea may be made in the same way.

Page 481 See this page in the book

JELLIES GELATINE JELLIES LEMON JELLY 3 large lemons i pint of cold water the gelatine with the water, and let soak one the boiling water, sugar and lemon and stir until the sugar is dissolved; strain, and stand in a cold place to harden. ORANGE JELLY Make the same as Lemon Jelly, using one pint of boiling water and one pint of orange juice. WINE JELLY y2 pint of cold water i pint of sherry Cover the gelatine with the cold water, and let it soak one hour, then add the boiling water and sugar, and the sugar is dissolved; add the wine, strain through a flannel, turn into forms, and stand away to harden. PORT JELLY Make the same as Wine Jelly, using one pint of port wine. This makes a very dark (467)

Page 482 See this page in the book

BRANDY JELLY Make the same as Wine Jelly, using a half-pint of wine, and a half-pint of brandy, instead of the one pint of wine. CARDINAL JELLY i pint of cranberry juice YZ pint of sherry y2 pint of cold water Cover the gelatine with the cold water, and let soak one; the sugar and boiling water, stir until the sugar is dissolved, then add the wine. Put one quart of cranberries in a porcelain-lined kettle, and stand them over the back part of the stove until thoroughly heated, then mash them, and squeeze through a flannel bag pint of this juice to the jelly, and strain the whole through the jelly-bag.

Stand away to cool.

A GOOD MIXED JELLY Juice of two oranges y?, pint of sherry gill of brandy y& pint of cold water Cover the gelatine with cold water, and let soak one hour; the sugar and boiling water, stir until the sugar; ' the lemon and orange juice, the sherry and brandy.

Strain through a flannel jelly-bag, and stand away to harden. ROCK-WORK OF JELLY Make a Cardinal and Lemon Jelly, pour each in a large tin basin, and stand in a cold place over night. to use, cut the jelly into blocks and heap on a round, flat dish, using dark and light jellies alternately.

smilax studded with carnations. This makes a very handsome dish to serve with sweet-

Page 483 See this page in the book

JELLIES CALF'S FOOT JELLY 4 calves' feet 2 inches of stick cinnamon i pound of white sugar Juice of four lemons Juice of two oranges Whites and shells of two eggs the feet, wash and scrub them well Put them in a soup kettle with the cold water, and simmer for eight It be reduced to two quarts.

the an earthen bowl, and stand it away until next day. In the morning, remove all the fat from the surface, and the sediment from the bottom of the it in a kettle, and stand it the; add the cinnamon, lemon and juice, the whites of the eggs slightly beaten, and the shells crushed.

Mix all the ingredients well together, and it hard, without stirring, twenty minutes. Now throw in a gill of cold water, let it come again to a boil; it on the side of the range, and keep it closely covered for a half-hour. Dip a flannel jelly-bag into boiling and hang it where a bowl can be placed underneath.

Now pour the jelly into the bag carefully, and let it drip slowly.

On no account must you squeeze or touch the bag, as this clouds the at it moulds, and stand in a cold place. If you use wine, a half- pint of sherry may be added before putting it into the moulds. ASPIC JELLY i pound of uncooked beef A knuckle of veal i slice of turnip slice of parsnip A stalk of celery

Page 484 See this page in the book

1 blade of mace 3 whole allspice A chip of lemon rind i tablespoon ful of Worcestershire sauce Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in; stir until a nice brown; the butter, and, when hot, the beef; kettle and let it simmer until a thick brown glaze is formed in; the veal and the water, and simmer gently for two hours. Now add the vegetables, Worcestershire sauce, spices, and lemon rind, and simmer two hours longer. When done, it should be reduced one-half.

Strain and clarify the same as Bouillon. a square mould or the aspic jelly moulds.

If you use a large mould, cut the jelly into blocks. is used as a garnish for Beef a la Mode, Boned Turkey, or any other cold-meat dish. FRUIT JELLIES APPLE JELLY Lady blush or pippins are for The make a bright-red jelly, and the latter an almost white the fruit, cut pieces without paring or removing the seeds. Put into a porcelain-lined barely cover with cold; slowly until the apples are very tender; then drain them a flannel jelly-bag do not squeeze, or the jelly will be cloudy. To every pint of this juice allow one pound of granulated Put the juice into a porcelain-lined bring it quickly to a boil; add the sugar, stir until the sugar is dissolved, then boil rapidly and continuously until it jellies, skimming the scum as it comes to the

Page 485 See this page in the book

JELLIES surface; twenty minutes is usually sufficient, but sometimes I have it thirty- five minutes before it would properly.

It is wise to commence testing minutes' boiling. To do this, take out one teaspoonful'of the boiling jelly, pour the bottom of a saucer, and it in a cold place for a moment; then scrape side with a spoon if jellied, the surface be partly solid; if not, boil a few minutes longer, and try as it jellies, roll the tumblers quickly in boiling water, then fill them with the boiling Stand aside until cold and firm (about twenty-four hours). if you have jelly-tumblers, put on the lids; if not, cover with two thicknesses of tissue paper, and paste the edges of the paper down over the edge of the tumbler.

Then moisten the top of the paper with a sponge dipped in cold water. This moistening stretches the paper, so that when it dries it shrinks and forms a covering as tight and as bladder skin.

I do not recommend jelly being covered with brandied paper, as in my hands it has never been satisfactory.

The jelly, in cooling, forms its own air-proof covering, and if the top of the tumbler be well secured, it is all that is necessary.

Keep in a cool, dark place. CRAB APPLE JELLY Cut the Siberian crab apples into halves, and then into quarters, and to every five pounds of apples allow one pint of water.

Proceed and finish precisely the same as for Apple Jelly.

BLACKBERRY JELLY The uncultivated blackberries are best for jelly, and should be rather under- than over-ripe.

Put the berries into a stone jar, stand it in a kettle of cold water, cover the top

Page 486 See this page in the book

jar, and boil slowly for one hour, or until the berries are quite soft. Now put a small quantity at a time into your jelly-bag, and squeeze out all the juice.

Measure the to each pint allow one pound of granulated the into a porcelain-lined stand over a brisk fire. Put the sugar into earthen dishes and stand them in the oven to heat. Boil the juice rapidly and continuously for twenty minutes, then turn in the sugar, hastily stirring all the the Dip your tumblers quickly into hot water, watch the liquid carefully, and, as soon as it comes again to a boil, take it from the fire and fill the tumblers.

If the fruit is over -ripe, your jelly will never be firm, no matter how long you boil it.

Follow directions carefully, and you will never fail.

CHERRY JELLY For Cherry Jelly, use the pie or morello cherry, and proceed the same as for Blackberry Jelly. CRANBERRY JELLY i quart of cranberries y? pint of water Wash the cranberries and put them on with to for ten then mash and squeeze through a flannel bag.

Return the juice to the kettle, add the sugar, boil rapidly and continuously for about fifteen minutes, or it jellies, and turn out to cool. CURRANT JELLY Select currants that have been freshly picked and are not too ripe.

If they are sandy, wash them, but do not stem. Mash a small quantity at a time in a stone jar, with a

Page 487 See this page in the book

JELLIES potato-masher, squeeze through a flannel bag, then strain without squeezing, that the liquid may be perfectly Turn the liquid into a porcelain-lined kettle, stand over a brisk fire. Put the into earthen basins, and put in the oven to the juice twenty it begins to boil, then in hastily the hot sugar, and the is dissolved, no Skirn thoroughly, bring it quickly to a boil again, and boil two Dip the tumblers hot fill them with the boiling liquid, and stand away for twenty-four hours to If it is not sufficiently jellied, the tumblers with common window-glass and stand in the sun several days. tissue paper as for Blackberry Jelly. DAMSON JELLY Make precisely the same as Blackberry Jelly. GRAPE JELLY For use ripe Concord, Isabella, or Clinton grapes.

be freshly picked, and the bloom on.

Make precisely the same as Blackberry Jelly. GREEN GRAPE JELLY Fox grapes are the for Stem the grapes, put in a porcelain-lined kettle, barely cover with water, and finish the same as Apple Jelly. PEACH JELLY Pare, stone, and slice the peaches, put them jar, and to each half-peck of peaches, allow one cup of Crack a dozen of the kernels and throw them in the the jar in a

Page 488 See this page in the book

water, cover closely, and for one hour, stirring until the fruit is well broken, then into a flannel jelly-bag, and hang up to drip.

To every pound of this juice allow the juice of one lemon and one pound of granulated sugar. Finish the same as Apple Jelly. PEAR JELLY the same as Apple is difficult to make.

PLUM JELLY For this use the common blue plums. Wash them in cold water, put them into a porcelain-lined kettle, and to each half-peck allow a pint of water; cover the kettle, and stew slowly until the plums are boiled to then turn into a flannel jelly-bag and let drip slowly; squeeze, or the jelly will be cloudy. the same as Apple Jelly. QUINCE JELLY Wipe the fruit, cut halves, then in quarters, remove the seeds but do not pare. Now cut the quinces into slices, and finish the same as Apple Jelly. The better way is to use the nice pieces for canning or preserving, and save the parings and knotty pieces for jelly, always rejecting the seeds, as they prevent the jelly from being clear and firm. RASPBERRY JELLY Make precisely the same as Blackberry Jelly. STRAWBERRY JELLY Make precisely the same as Blackberry Jelly.

Page 489 See this page in the book

PLAIN CAKES, BUNS, ETC.

BREAD CAKE i pint of bread dough Take the dough at the second kneading, put it into a large bowl, and add all the other ingredients. Beat with the hand until smooth and free from strings, then turn into a greased pan, cover, and stand in a warm place (72 about two Bake in a moderately quick oven about three-quarters of an hour. MORAVIAN SUGAR CAKE Y?. pound of brown sugar 3 pints of flour 2 tablespoon fuls ofpowdered ^ cup of yeast or half of cinnamon a compressed cake Cut four ounces of the small pieces, add it to the milk, turn boiler, and until the milk is scalding hot and the butter melted. the flour into a large bowl. is lukewarm, add the yeast and Make a well in the centre of the flour, pour it the milk, and in sufficient flour to make a thin; set in a warm place until (475)

Page 490 See this page in the book

take about two hours and a half).

When light, add the eggs well beaten, half the cinnamon, and half the sugar; then stir in the remainder of the flour. it very hard, pour into a greased, shallow, baking-pan and set it again to Mix the remaining cinnamon until smooth and light. When the cake is light, make deep holes at equal distances all over it, filling each hole as soon as it is made, with a teaspoon ful of the Dust the cake heavily with powdered sugar, and bake in a moderately quick oven one hour. RUSK 2 ounces of butter or lard y>, cup of yeast in a farina boiler, add the butter or lard and the eggs well beaten.

When lukewarm, add the sugar, pour into a large bowl, add a half-teaspoon ful of to make a thin batter. Beat continuously for five minutes, cover and stand in a warm place (72 In the morning, add flour to make a soft dough. Knead lightly for ten minutes, put back in the bowl, cover, and set again to light, pinch off about a tablespoonful of the dough, form into a ball with the fingers, stand in greased.pans, cover, and set again to light, brush the with a little milk or the white of an egg. This makes a nice brown crust.

Bake in a quick oven twenty minutes. SPANISH BUN gill of yeast y>, pound of currants i pound of flour Warm the cream gently, take it from the fire, add the but-

Page 491 See this page in the book

PLAIN CAKES ter cut into dice.

Beat the eggs until very light, into the cream; then add the sugar, slowly, stirring all the time; then add the flour, spices, and yeast; give a thorough beating, and add the currants well Pour into a square baking-pan, well greased (the batter should be about one inch thick), cover, and stand in a warm place to rise for four or five hours. it has doubled its bulk, place in a moderately quick oven, and bake one hour. done, turn from the pan, dust with powdered use while fresh.

SWING FELLOWS Make the same as Rusk, and, when light enough for the pans, instead of making into balls, take off a piece the size of a coffee-cup, roll the size of a tin pie dish, and about one inch thick, place it on a greased pie dish, make holes about one inch apart all over the top, put a small bit of butter, a teaspoonful of sugar, and a little cinnamon in each hole.

Set away until light, and bake in a moderately quick oven twenty minutes. BATH BUNS Y? cup of yeast or half of a i cup of butter compressed disYolks of six egg solved in a half-cup of \Yz quarts of sifted flour lukewarm water YZ cup of currants ^ cup of chopped citron YI cup of sugar the milk, add the butter while hot, and let it until blood-warm (98 stir in the yeast and Beat well, cover, and let stand in a warm place (70 Fahr.) until morning. In the morning, beat the sugar and yolks together, add them and the cinnamon to the sponge.

Page 492 See this page in the book

Wash and rub the currants, then dry them in a towel, flour them, then add them and the citron. Work with the hand until thoroughly mixed. Now add flour until you can take the dough a board.

out, cut with cutter, put in greased pans, cover, and set away in a warm Fahr.) until very light. (300 Fahr.) thirty-five minutes. CINNAMON BUN y2 cup of yeast or half of a compressed cake Put the milk in a farina boiler to scald. Beat the eggs until light, pour over them the milk, add the let stand until lukewarm; the yeast and sufficient flour to make a thin batter. Beat thoroughly and continuously for five minutes; cover, and stand in a warm place over night.

In the morning, add one cupful of flour, beat thoroughly, and then add sufficient flour, a little at a time, working all the while with the hand, to make a soft Take out on the baking-board and knead lightly for ten minutes (it must not be as stiff as bread). Put back into the bowl, cover, and in a warm place until very light.

Then take about one-half of this dough out on the baking-board, it out a lightly with butter, cover thickly with sugar, sprinkle with dried currants and cinnamon, and tightly in a long Cut through this roll about each two inches, place the buns flat, closely together in a greased pan. Roll out the remaining dough in the same manner, again in a warm place until very light. in a moderately quick oven for about a half-hour. Turn them out of the pan while hot.

Page 493 See this page in the book

PLAIN CAKES KRAPFEN 1 pint of bread dough ^ cup of citron, cut fine Y? nutmeg, grated ^ teaspoonful of cinnamon Take the dough at the second kneading and measure it.

Put it into a large bowl with the cinnamon, butter, sugar, eggs, and nutmeg.

Beat with the hand until free from any strings, then add the fruit well floured, turn it into a greased pan, cover, and stand in a warm place (72 light (this will take about two hours). Bake in a moderate oven three-quarters of an hour.

Page 494 See this page in the book

In making cake, accuracy in proportioning the ingredients is indispensable. Success usually follows those who are attentive to each detail.

The baking is usually the most difficult part. It is useless to attempt to make good, light unless the are fresh, and you have good, sweet butter and fine flour. HINTS TO BE REMEMBERED Never beat the but'ter, sugar, or eggs in a tin basin.

Use an earthen bowl and a wooden spoon. Measure everything carefully before beginning. Always beat the whites and yolks of eggs separately. Powdered sugar makes a lighter cake than granulated. Measure the flour after sifting, unless the recipe says otherwise.

Use judgment the thickness batter, as flour differs in thickening qualities.

the cake rises in the centre, and cracks open, and remains that way, you may be sure you have used too much flour. When a recipe calls for a teaspoon ful of baking-powder, you can always use in its place one cream of tartar, and a half-teaspoon ful of soda. the (48o)

Page 495 See this page in the book

cream of tartar in the; dissolve the soda in a tablespoonful of boiling water, and add it to the cake before the whites of the eggs. Currants should be cleaned, w/ua^ed and dried, and then floured before using.

Raisins should be seeded and is best to grease the cake pans, as butter sticks and burn easily. Have the oven ready to receive the cake as soon as it is mixed.

The oven can wait for the cake, but the cake can never wait for the oven. Cakes without butter require a quick oven; with butter, a moderate oven. Cookies or require a moderately quick; molasses careful watching, in a moderately quick oven, as they scorch easily. If your cake browns as soon as you put it in the oven, the oven is too hot; it as quickly as possible by lifting a lid, and cover the cake with a piece of paper. The cake will not be so nice, but it is the best you can do. Never move a cake in the is thoroughly set.

Do not put anything in the oven while a cake is baking or it will surely fall. you look at the baking, do it as quickly as possible, and shut the door carefully. In the recipes the time required for baking is given as nearly as possible, but never take a cake out unless you are it have doubts, run a broom-splint through the centre, and if no dough adheres, the is Or put your ear to the if it ticks loudly, put it back, it is not done; ticking is very faint, it is

Page 496 See this page in the book

If the oven is at the proper temperature you can hold your bare hand in the hottest part, while you slowly count thirty (about twenty seconds). It is always v M to the cake-pans with greased paper to prevent burning at the bottom, and it will also aid you in removing the cake. When the cake is done, turn it out gently on a sieve or cloth, remove the paper, and allow it Never handle while hot.

Use cups of the same size to measure all the materials. Never melt or warm the butter, but beat it to a cream.

Add to all cakes a quarter-teaspoon ful of salt. CHOCOLATE CAKE 2 ounces of chocolate ij<2 cups of sugar i heaping teaspoon ful of i^ cups of flour the in of Beat the butter to a cream, add gradually the sugar, beating all the while; add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and carefully into; add the vanilla and baking-powder. Mix quickly and lightly, turn into a greased cake-pan, and bake in a moderate oven forty-five minutes. GRAFTON CAKE i^ cups of sugar 1 cup of water 2 tablespoonfuls (or two i heaping of i^ of a nutmeg, grated Beat the yolks, sugar, and butter together until light, then

Page 497 See this page in the book

add the water and half the flour, beat; add the well-beaten whites, and the remainder of the flour, then the baking-powder and Mix all and bake in a moderate oven three -quar/^rs of an hour. CAKE WITHOUT EGGS i y? cups of sugar i teaspoonful of bakingi teaspoonful of flavoring the butter and sugar to a cream, add the milk and flour, and beat vigorously; add the salt, flavoring and baking-powder; mix well, and bake in a moderate oven about BUTTERMILK CAKE i cup of butter 2 cups of buttermilk y2 teaspoonful of soda or saleratus the to a cream, then add the the beat again until very light. the soda or saleratus, add it to the buttermilk, dissolved, then add to the other mixture. Add the flour, beat until smooth, then stir in quickly the well-beaten Bake in a moderate oven about three-quarters of an hour. INDIAN LOAF CAKE i pound of Indian meal % pound of raisins % pound of currants *fa pound of sugar the meal, and pour over it a stiff batter.

the all together until very light. When the batter is cool, add the eggs and sugar.

Seed the; wash, pick and dry the; mix the fruit and flour them well, the batter, and bake in a very slow oven two hours.

Page 498 See this page in the book

PORK CAKE i cup of fat pork, i cup of raisins chopped fine y?, teaspoonful of soda or saleratus Seed the raisins and flour them Mash the soda, dissolve it in a tablespoonful of boiling water, add it molasses, the milk, pork and thoroughly, add the and salt, mix thoroughly, and in a moderate oven one. hour. DRIED FRUIT CAKE 3 cups of dried apples or 2 cups of molasses any other dried fruit ' i teaspoonful of soda i teaspoonful of cinnamon ^ teaspoonful of cloves Y-Z nutmeg, grated the fruit over in Then chop it slightly, and simmer in the molasses for two hours. light, then add the beat again, add the fruit, milk, spices, soda dissolved in a tablespoonful of boiling water, and sufficient flour to make a stiff batter that will drop from the spoon. Bake in a very moderate oven for two hours. MOLASSES CAKE No.

1 cup of New Orleans molasses 2 tablespoon fuls of butter, melted i cup of boiling water i teaspoonful of soda or saleratus i tablespoonful of ginger Dissolve the soda or saleratus in a tablespoonful of boiling water, and add it to the molasses, then add the melted butter, boiling water, ginger and and bake in a moderate oven about thirty minutes.

Page 499 See this page in the book

MOLASSES CAKE No.

y& cup of New Orleans molasses ^ cup of brown sugar y^, cup of sour cream Butter the size of an egg (2 i teaspoonful of soda or ounces) saleratus Dissolve the soda or saleratus in a tablespoonful of boiling water, and add it to the molasses.

Beat the egg and sugar together until light, then add the molasses, cream and flour;; and, if you like, add a tablespoonful of ginger or a teaspoonful of cinnamon. Bake in a shallow pan in a moderate oven for about thirty minutes. SOFT GINGERBREAD i yz cups of New Orleans molasses i teaspoonful of soda y^ cup of lard i tablespoonful of ginger Beat the yolks of the eggs and the lard together; the milk, soda and molasses; add the ginger and Beat the whites to a stiff froth, add them in a moderate oven for three-quarters of an hour. GINGERBREAD i pint of New Orleans molasses 2 tablespoonfuls of ginger 3 pints of flour teaspoonful of soda Beat the butter to a cream; then add the sugar.

eggs all together until creamy, add them to sugar, and beat well. Dissolve the soda in a tablespoonful of boiling water, add it to the molasses, mix well, and stir it the other mixture; add to it the milk and flour.

Beat all until smooth; the spices, mix well, and pour into well-greased, shallow Bake in a moderate oven thirty-five or forty minutes.

Page 500 See this page in the book

SPICE CAKE i cup of brown sugar i tablespoonful of cinnamon y& cup of molasses i cup of thick, sour cream i teaspoonful of soda i tablespoonful of allspice i pound of raisins Seed and the the soda in a tablespoonful of boiling water, add it to the molasses; the cream, sugar and flour; beat thoroughly, add the spices and the raisins well Bake in a moderate oven for This is very good.

HICKORY-NUT CAKE i^ cups of sugar ^ cup of water i cup of hickory-nut kernels Beat the butter and sugar to a cream, then add the water and flour, stir until smooth; add half the well-beaten whites, the nuts, then the remainder of the whites and the lined with buttered paper to the depth of three inches, and bake in a moderate oven for forty-five minutes. CUP or i, Mix and bake the same as Pound Cake. PLAIN CUP CAKE i^ cups of sugar Juice and rind of a lemon i cup of water or milk 2 teaspoonfuls of baking-powder Beat the butter, sugar and yolks of the eggs together until; then add the water or milk, and half the flour, and; the well-beaten whites, then

Page 501 See this page in the book

the remainder of the flour, then the juice and rind of the lemon and the baking-powder. Mix thoroughly and bake in a greased Turk's-head, in a moderate oven, about threequarters of an hour. COCOANUT LOAF CAKE 2 cups of grated cocoanut y<2 pound of flour Juice and rind of a lemon Beat the yolks, sugar and butter together until very light; then add the milk, mix, add the flour and lemon, and beat; then add the cocoanut. Beat the whites of the eggs to a stiff froth, and stir them and the baking-powder carefully into the into two square, flat pans, dust thickly with powdered sugar, and bake in a moderate oven three-quarters of an hour. MARBLE CAKE THE LIGHT i y>2 cups of sugar 2 large cups of flour YI cup of butter y<z cup of water Juice and rind of a lemon the to a cream, add gradually the sugar, then add the water, then half the flour, a pinch of beaten, then the remainder the juice and rind of the lemon, and stand aside while you make THE DARK i cup of brown sugar y cup of butter 2 ounces o{j> melted chocolate y<z cup of water Yolks of four eggs i y> cups of flour Beat the butter, sugar and yolks together until very light; add the;;

Page 502 See this page in the book

add the chocolate and vanilla, mix well, and add the baking-powder to both mixtures.

Grease a cake-pan, put in a layer of the white mixture, then a layer of dark, and so continue these alternations until all in three-quarters of an hour to an If the oven is too hot, cover with paper to prevent scorching.

SPONGE CAKE Weight of the eggs in sugar Half the weight of the eggs in flour After weighing the sugar and flour, separate the eggs. the yolks and sugar together until very light. Now add the juice and rind of the lemon and half the flour.

whites to a very froth, add half of them to the cake, then the remaining half of the flour, and then the remaining half of the whites; stir lightly, and pour into a greased cake-pan.

Bake in a quick oven forty-five minutes. ANGEL FOOD Whites of eleven eggs i^ cups of granulated sugar i teaspoonful of flavoring i cup of sifted flour i teaspoonful of cream of tartar Put the cream of tartar into the sifted flour, and it five the the whites of the eggs to a very stiff froth, add the sugar, and mix carefully the all and, the flavoring.

Turn quickly into an ungreased pan, and bake in a moderate oven (say, 260 Fahr.) for forty-five minutes. the oven, turn the pan upside down on a rest, and let it stand until the cake falls out. It is best to bake this in a Turk's-head. You can then then rest it on the tube.

Page 503 See this page in the book

SUNSHINE CAKE Whites of eleven eggs i cup of unsifted flour ii^ cups of sugar i teaspoonful of cream of tartar Put the cream of tartar into the flour, and sift it.

whites to a very stiff froth; beat the yolks and add them to the whites, add the sugar carefully, then the flavoring, and, the; mix thoroughly but lightly and turn into an ungreased pan, and bake in a moderate oven forty-five minutes. When done, turn it upside down on a rest, and the cake will out itself.

It to bake Sunshine Cake in a tin Turk's-head, the centre tube being longer than the sides, so that when it is turned over it rests on the tube, thus allowing the air to pass around the cake. POUND CAKE i pound of butter i pound of powdered sugar i pound of flour gill of brandy Beat the butter to a cream, add gradually the sugar, beating all the the separating, add them to the sugar, and beat the whole vigorously. Add the flour sifted; beat well, add the mace and brandy. Line a round cakepan with buttered paper, pour in the cake, and bake in a moderate oven one and a quarter hours. LADY CAKE y pound of bitter almonds i pound of powdered sugar Whites of seventeen eggs. Blanch and pound the almonds to a smooth paste, adding a few drops of rose-water to prevent them oiling.

the butter to a cream, then gradually add the beating all the Add the pounded almonds, and

Page 504 See this page in the book

beat vigorously until very, very Sift the flour, beat the whites of the to a stiff froth, and the butter and sugar alternately the flour and the whites of the eggs, a little at a time. Beat the whole as hard as possible, turn a greased pan, and bake in oven about one hour. When cold, ice with Lemon Icing. FRUIT CAKE No.

i nutmeg i teaspoonful of allspice i pound of butter y? teaspoonful of cloves i y?, pounds of currants i^ pounds of raisins y^ pound of citron Juice and rind of one orange i pound of flour Beat the eggs all together until very light. to a cream, add the sugar, beat again; add the eggs, then the flour and spices, and give the whole a good, vigorous beating.

Stem and seed the raisins; clean, wash, and dry the; citron into shreds; mix the fruit, and it well, then add it to the cake; add the rind of the orange and lemon; stir all well together. two round cake-pans with greased paper, pour in the mixture, and bake in a very moderate oven four hours. This will make two four-pound cakes. liquor, add, before the fruit, one of brandy.

FRUIT CAKE No. 2 y2 pound of pulverized sugar, YZ pound of sifted flour Y^ pound of raisins Y^ pound of sultanas % pound of citron

Page 505 See this page in the book

y pound of candied or preserved cherries j% pound of candied or preserved gages % pound of candied or preserved apricots Y^ pound of candied or preserved pineapple Y^ pound of candied orange and lemon peel % ounce of mace % ounce of cinnamon ^B ounce of cloves y^ gill of Jamaica rum y, gill of brandy Stem and seed the raisins. Pick over the sultanas. Shred the orange and lemon peel and ciUon very fine. Cut all the remaining tiny dice.

the butter to a cream, add the sugar gradually, and give a thorough beating.

Beat the eggs without separating until creamy; add them to the butter and sugar, then gradually add the flour; Mix all the it well.

Add the spices to the batter; add the fruit; mix thoroughly; add the rum and brandy; mix again. Line a round, straightsided cake-pan with buttered in the mixture, and bake in a very slow oven four and a half hours. When done, take the pan and let it stand over night to Next day, mix one pint of champagne, a half-pint of the best brandy, and one gill of strawberry syrup together.

Stand the cake in a stone butter-pot, a little larger than the cake, pour over the brandy mixture, paste the top of the pot over with paper, put on the cover, and stand in a cool place one month. At the end of that time, remove the the cake, paste the top again with paper, put on" the lid, and let stand another month, and it This cake is troublesome, but well repays one for the trouble.

This will make a seven-pound cake.

Page 506 See this page in the book

COFFEE FRUIT CAKE i cup of butter 1 cup of brown sugar 2 pounds of raisins ^ pound of currants Y^ pound of citron 3 large teaspoonfuls of i large teaspoonful of cloves cinnamon i large teaspoonful of i large of allspice grated nutmeg i teaspoonful of bakingY^ pint of warm black coffee Prepare and make the same as Fruit Cake, No. LAYER CAKE 2 ounces of corn-starch i teaspoon fui of baking-powder Beat the butter to a cream; add the sugar gradually, beating all the while, then add the yolks of the eggs, then the wellthe and; beat well; add the flavorings, mix well. three deep jelly-tins, pour in the cake, and bake in a moderately quick oven When done, remove carefully from the pans, and stand them on a towel for a few minutes to cool. APRICOT LAYER CAKE Make the cake as directed in preceding recipe. the apricots, cut them in thin slices. whites of two eggs lightly, add, gradually, four tablespoonfuls and vigorously stiff enough to stand alone. Put a layer of this over the top of one cake, then a apricots, stand another cake on top of this.

Put the remainder of the white filling over the top of this cake, then

Page 507 See this page in the book

of apricots.

Now place the remaining cake on top of press down lightly, dust the top over with powdered sugar, and it Preserved or canned apricots may be used in the place of fresh fruit. CHOCOLATE LAYER CAKE Make Layer Cake (see recipe). Put four ounces of chocolate a bowl, and it over boiling the whites of two until frothy; add, gradually, four tablespoon fuls of powdered sugar, and beat until stiff enough to stand alone; add the beating all the Add a teaspoon ful of Put one-half of the mixture over the top of one on top of this, the remainder filling on the top of that, and then the remaining cake on top the filling; cover' this with Chocolate Icing, and it COCOANUT LAYER CAKE Make Layer Cake (see recipe).

the of two eggs until frothy, then add gradually four tablespoon fuls of powdered sugar, and beat until stiff. Spread a layer of this over the top of one cake, then sprinkle heavily with grated cocoanut, then put another cake on the top of this, spread this the same as before, then put another cake on top, and the top the sprinkling heavily grated cocoanut, and it ICE CREAM CAKE Make Layer Cake, and fill with the of two and of to a stiff froth, flavoring according to taste.

Page 508 See this page in the book

JELLY LAYER CAKE Make a Layer Cake; hot, spread with any kind of tart PEACH LAYER CAKE Made precisely the same as Apricot Layer Cake. RASPBERRY LAYER CAKE Make the same as Apricot Layer Cake, using large red raspberries instead of apricots. Strawberry Layer Cake is made in the same manner. WHITE MOUNTAIN CAKE 1 1 ounces of powdered sugar ^ teaspoonful of powdered 3 ounces of corn-starch YV pound of flour Juice and the rind of a Beat the butter and sugar to a cream, then add the yolks, and beat the whole very, very light; add the vanilla, lemon and the to a stiff froth, add them and the milk gradually and alternately to the Sift the corn-starch, baking-powder, and flour together, and add to the beating thoroughly and all the pour into greased jelly-tins, and bake in a quick oven ten or fifteen minutes. THE FILLING ^ pound of powdered sugar gill of water the sugar and water together it forms a heavy thread when dropped from a spoon. Beat the whites of the eggs until very stiff, then stir in at once, gradually, the

Page 509 See this page in the book

syrup, beating quickly all cold and thick; add the vanilla. When the cakes are done and cold, spread a layer filling on the top of one cake, place another cake on top of it, then of the filling, then another now this with the remainder of the filling, and put the remaining cake on top; dust with powdered sugar, and it is ready for use.

RIBBON CAKE y2 cup of butter i tablespoonful of baking-powder i cup of washed currants i tablespoonful of cinnamon i^ cup of chopped citron the butter to a cream; add the sugar and then the yolks, and beat thoroughly. Now add flavoring and milk, then the flour.

the to a stiff froth, and them carefully into the other ingredients; add the bakingpowder, and stir just enough to mix. Now take out onethird of the mixture, and add to it the cinnamon, currants, and chopped citron. Grease three sheet pans of the same size, put the fruit mixture into one, and the remaining twothirds in the other two pans. Bake in a moderate oven for a half-hour.

When done, take from the pans. Spread one light cake with a layer of soft icing, then place the dark cake on this, and spread it with icing, then place the other light cake on this, cover the whole with a piece of paper, and then with a tin sheet, on which place two light weights. Let stand one hour, and then remove the weights.

Page 510 See this page in the book

CREAM SPONGE CAKE Their weight in sugar, and half their weight in flour Put the eggs on one side of the scale and balance with the Turn the sugar into a bowl, remove three eggs and balance the remaining three with Now break and separate the eggs carefully. Beat the yolks and sugar until the whites, which have been to a stiff froth, mix carefully, and in the flour.

Put a quarter-teaspoon ful of baking-soda into a of and quickly into the cake. Mix thoroughly and carefully, turn into a well-greased large shallow pan, and bake oven fifteen minutes. Have ready THE FILLING YZ pint of milk i^ tablespoonmis of corn-starch Grated rind of half an orange 2 tablespoonfuls of orange juice Yolks of 3 eggs to boil in a farina Beat the cornstarch, sugar, and eggs together until light, then stir into the boiling milk, and stir until and add the juice and rind of the orange. Stand away to This should be made before the the is done, turn it carefully from the pan, bottom upwards, and it, while warm, with the filling.

Cut the in and the bottoms together, thus having two layers of cake with a thick layer of filling between.

Cover the top with Orange Icing. APEES (Ice Cream and Cakes) i pound of butter i^ pounds of flour Cream the butter and sugar; sift in the flour, then the milk,

Page 511 See this page in the book

FAXCY CAKES 4<)7 and stir it to a dough; it out on the moulding-board, and work to a fine dough again. Roll into sheets, as thick as a dollar piece, cut cakes, lay them on tins, and bake in a cool oven. COOKIES i teaspoon ful of bakingy<z nutmeg, grated Sufficient flour to make a YZ cup of butter Beat the butter to a cream; add the sugar and beat again. Beat the eggs all together until light, add them to the butter and sugar; add the milk, nutmeg, baking-powder, and out, cut with a round cutter, and bake in a moderate oven until a light brown. GINGER COOKIES (Miss Shourds) i cup of strong boiling coffee i tablespoonful of ginger i cup of brown sugar 1/2 cup of lard Y<2, cup of butter i teaspoonful of baking-soda Mix the butter and lard Dissolve the soda in a tablespoonful of boiling water, then stir it into the molasses, which add to the butter and ad-1 the spices, and mix all well the coffee, and add flour to make a soft dough.

roll out of an in thickness, cut with a round cutter, and bake in a moderately quick oven about

Page 512 See this page in the book

JUMBLES No.

j^ pound of butter y, pound of powdered sugar to a cream; add the sugar gradually, beating until very Now beat the eggs all together, add to the butter and sugar, add the sherry, the vanilla, and last, the flour, sifted.

Beat the whole well.

Put the mixture into a pastry-bag, and press it through the tube in small round cakes on the bottom of a baking-pan lightly greased.

If you have no pastry-bag, you may drop by spoonfuls. in a moderate oven until the edges are a delicate brown. JUMBLES No.

y<z pound of butter yz pound of sugar y^ pound of flour nutmeg, grated i tablespoonful of rose-water Beat the butter and sugar to a cream; add the eggs wellthe rose-water and nutmeg, then the Dust the baking-board granulated sugar, instead of flour; roll out the mixture, about an eighth of an inch in thickness^ cut with a round cutter; take the centres out with a smaller cutter, thus forming rings. Bake in oven until a light brown. SAND TARTS i pound of granulated sugar y2 pound of butter Flour enough to make a stiff paste Beat the butter and sugar together; add the yolks beaten to a cream, then the whites well beaten; mix all well together, and add the out on a baking-board, cut with a round cutter, and bake in a moderate oven until a light brown.

Page 513 See this page in the book

LEMON WAFERS Juice and rind of two lemons *2 pound of powdered sugar to a stiff batter Beat the butter to a cream; add the sugar gradually. the eggs, without separating, until creamy, then add them to the juice and of the lemon, the nutmeg and the all until smooth and light. Heat the wafer tongs over a clear brush them with melted put in two tablespoon fuls of the mixture, close the tongs, turn them over a clear the cake is a light out carefully, dust with powdered roll around a smooth stick, which remove carefully when If you have no tongs, line fiat pans with buttered paper, and drop the mixture in by spoonfuls; spread it out thin, and bake until a light brown. These may be filled with whipped cream or meringue, or served without either.

SHREWSBURY CAKES i pound of butter y^ pound dried currants 114 pounds of flour to a cream; add the sugar gradually, then the flour and nutmeg, then the currants, washed and dried. Now moisten with is very heavy and the dry, add egg, knead well, roll the paste out very thin, cut with a round cutter about the size of a saucer, and pinch the cakes with the thumb and finger around the edge. gives them a scalloped in until a nice

Page 514 See this page in the book

SCOTCH CAKES i pound of flour i tablespoon ful of cinnamon Mix the flour and butter, and rub well with the hands, then add the sugar, then the eggs well beaten, then the cinnamon. Mix all well together, roll out into a thin sheet, cut with a large round cutter, and bake in a moderate oven until a light brown.

JACKSON SNAPS i cup of water 1 egg Juice and rind of a lemon Beat the butter to a cream, add the sugar gradually; add the egg and water; again, then add the; roll out, cut with a round cutter, and bake in a moderate oven until a light brown. These, like ginger cakes, will keep a long while if shut in a tin box.

GINGER SNAPS 2 pounds of flour i large tablespoonful of ginger i pint of molasses ^ pound jof brown sugar y2 pound of butter or lard Rub the butter or lard thoroughly into the flour, then add the sugar, then the ginger and cayenne; mix well, and moisten with the molasses. Knead and roll out very thin, cut with a small, round cutter, and bake in a light brown.

These are very dry and hard to roll, but, if carefully mixed and handled, are delicious. DOMINOES Plain Cup Cake batter, and it shallow to the depth of a half-inch.

in a

Page 515 See this page in the book

moderate oven about ten minutes. When done, turn out on a cloth to cool. When cold, with a sharp knife cut the cake in oblong pieces, the shape of a domino, frost the top and sides with white icing, and to When the frosting is hard, dip a small camel' s-hair brush in chocolate icing, and draw lines and make the dots of the domino.

*% CREAM PUFFS y, pint of water Put the water and butter on to boil, and, as soon as it boils, in the flour and stir quickly over the fire until it sticks forming a ball, which the pan.

When cool, add one egg at a time, beating all After adding the egg, beat vigorously for in a warm place for a half-hour, stirring occasionally; then drop by tablespoon fuls on buttered tins, leaving a space of two inches between each puff. in a quick Try by picking them up.

If perfectly light, they are done. As they burn quickly, watch carefully. When cold, make an opening in one side, about the middle of the puff, and with the following:

THE FILLING separating, and the sugar together until light, add the corn-starch, and the the rather thick, then add the vanilla, and stand away to cool.

Page 516 See this page in the book

CHOCOLATE ECLAIRS Prepare the batter the same as for Cream Puffs. Put a pastry-bag, and press it out upon well-buttered tins. By pressing the bag firmly, and drawing it very slowly towards you while squeezing, you will make the eclairs of a ropelike shape.

They should be about five inches long. two space between each eclair.

in a quick oven twenty n^nutes, or until thoroughly done. If properly baked, the inside will be hollow, with a delicate, tender outside.

fill with the same Cream Puff Filling.

THE Melt two ounces of chocolate, then add four tablespoon fuls it forms a paste.

Dip the bottom of each eclair into the icing, and stand it away to dry.

Eclairs may be filled with whipped cream or preserved fruits, and iced with Orange Icing. KISSES Whites of six eggs 12 ounces of powdered sugar i tablespoonful of vanilla-sugar Beat the whites with a wire egg-whip until frothy, then add the sugar, beating continuously until the whites are stiff enough to cut with a knife. Dip a tablespoon into it with the mixture, and drop it on a sheet of buttered the paper on baking-tins, quickly and lightly with powdered sugar, blow off all that not stick, and put a quick Watch constantly that they do not burn.

firm to the touch, take them from the oven, remove them carefully from the paper, scoop out the soft portion and return the shells to a very slow oven to dry. These may be filled with whipped cream or ice cream, and two put together.

Page 517 See this page in the book

The dry shells will keep some time and may be filled when ready to use.

Or, drop the mixture by small spoonfuls on buttered dust with sugar, blow off all that does not stick, place the paper on baking-sheets, put in a quick 'oven until a light fawn-color; then place them in a cool oven for two hours to dry.

When dry, carefully remove the kisses from the paper, brush the bottom lightly with^Jie white of egg, stick two together, and put away to. dry. LADY FINGERS Make Sponge Cake batter, turn it into a pastry-bag with a No.

i tube in the end, and squeeze it out the shape of lady Dredge with powdered sugar, and put in a very moderate oven to bake.

They must not spread or swell.

If they the is too; if swell, the is too hot.

When done, remove them carefully from the pan, put the two flat sides together, and lay them on a sieve to cool.

are indented the shape of lady which are less troublesome than using the pastry-bag. PLUNKETS Weight of eggs in powdered sugar Weight of eggs in butter Weight of eggs in rice flour i teaspoonful of vanilla, or juice and rind of one lemon to a cream, then add the sugar gradually, beating all the while; then add the yolks of the eggs, beat again, then add the whites beaten to a stiff froth, then, gradually, the rice Add a teaspoonful of vanilla, or the juice and rind of a lemon. Now beat until light, pour into greased small scalloped tins (patty-pans) and bake in a moderate oven about twenty minutes.

Page 518 See this page in the book

PHILADELPHIA COOK ROOK ICINGS OR FROSTINGS i teaspoonful of lemon juice YZ pound of powdered sugar Place the eggs in a refrigerator or some very cold place one Break them carefully and the whites until frotfTy, then sift the sugar in gradually, beating all the while; add the lemon juice, and continue the beating until the is white, and stiff enough to stand alone.

Keep in a cool place until wanted. with a knife dipped in ice-water.

If ornaments are used, they must be placed on the cake while the ice is still moist.

This may be varied by adding different flavorings, such as strawberry, pineapple, rose, vanilla, etc.

Strawberry icing should always be colored with a few drops of cochineal.

CHOCOLATE ICING ^ pound of grated chocolate % pound of powdered sugar Melt $he chocolate over boiling water, add the stir until smooth.

Add a teaspoonful of vanilla, and it is ready to use.

YI pound of powdered sugar i tablespoonful of boiling water Grated rind of one orange Sufficient orange juice to moisten Put the sugar in a bowl, add the rind and then and The icing should be very stiff, and used immediately.

Page 519 See this page in the book

i cup of granulated sugar of cream of White of one egg tartar y<2. cup of boiling water the sugar and water together it spins a heavy thread.

the egg to a; add the cream of tartar, and the syrup, beating all the until cold and thick. Put one even tablespoon ful of gelatine into a bowl, cover it with one tablespoonful of cold water, let it soak half an; then add two tablespoon fuls of boiling water, until dissolved, then add pulverized sugar to make the mixture a proper consistency to spread. Flavor to taste.

Let the cake cool, spread the icing quickly over in a cool place to dry.

Page 523 See this page in the book

CANDIES CHOCOLATE CARAMELS No.

Y^ pound of chocolate i pound of brown sugar 2 tablespoon fu Is of molasses Butter the size of an egg Put the whole into a granite or copper saucepan; let it heat and it hardens.

Try by dropping a few drops in a cup of; if it hardens quickly, it a pan, and, when partly cool, mark squares with a dull in a cool, dry place to CHOCOLATE CARAMELS No.

(Mrs. Mustin) 1^2 pounds of sugar (confectioners' A) 3 ounces of chocolate YZ teaspoonful of lemon -juice Make and finish the same as in preceding recipe. TAFFY l/2 pint of water ^ teaspoonful of lemon-juice 2 teaspoon fuls of vanilla i l/z pounds of sugar (confectioners' A) Stir the water and sugar over the fire until the sugar is dissolved, then boil until it arrives at the ball stage; is, (509)

Page 524 See this page in the book

when small quantity is cooled in water and rolled between the thumb and finger, it forms a soft ball. Now add the butter and lemon juice and boil to the "crack," that is, it hardens quickly when dropped into cold water, and not stick to the teeth.

Add the out in greased shallow pans to cool. MOLASSES CANDY i cup of New Orleans molasses i cup of brown sugar i ounce of melted butter Mix all together, and boil without stirring until it hardens when dropped a teaspoonful of baking soda, and pour into buttered tins. Or, when cool, pull and cut sticks.

While pulling, brush the hands with butter or moisten them with iceWALNUT MOLASSES CANDY Make a plain molasses candy, and, when done, grease deep square pans with butter, fill nearly full with walnut kernels, pour the molasses candy over them, and stand away to cool. PEANUT MOLASSES CANDY Peanut Molasses Candy is made precisely the same as Walnut Molasses Candy.

CREAM CANDY i pound of granulated sugar i tablespoonful of gum-aratfic water YZ teaspoonful of cream of tartar i cup of water Mix all the ingredients except the vanilla, and stir over the fire until the sugar; then boil without stirring it hardens when dropped in cold water. It must not be brittle.

done, turn a plate or

Page 525 See this page in the book

CAND-IES marble slab it the vanilla; when nearly cold, begin to pull, and pull continuously until it is Cut it into sticks or pieces as soon as you are done pulling, or it may be braided; then put it in a tureen, cover and let stand two hours, and it ROSE CREAM CANDY Make same as preceding recipe, add a half-teaspoon ful of cochineal, and a teaspoonful of rose water instead CREAM CHOCOLATES Put of one egg and an equal quantity of cold water into a bowl; add a teaspoonful of vanilla, and beat frothy; add confectioners' xxx to a stiff paste that you can form into balls (this will take about a pound and a quarter). Work until smooth, balls the of a stand on paper, and put in a cool, dry place to (about two hours). Put a half-pound of chocolate small, bright, tin basin, and stand it over the teakettle or boiling water to melt, then stand it in a basin of to prevent its cooling you dip the creams.

Place one ball on the end of a fork, dip it down into the melted chocolate, see that it is thoroughly covered, it up, drain, scrape off the fork on the side of the basin, then slide the cream chocolate back on the greased paper, and so continue until all are dipped. Stand in a cool place over night, and they are ready to use. These are very little trouble, and, if made are delicious.

CREAM DATES Remove the stones from the large dates, make the cream as directed in preceding Roll a tiny bit into a long

Page 526 See this page in the book

roll, put it in the date where you removed the stone, press the two halves together, so that the white cream will show between.

in granulated sugar, and stand away to harden.

CREAM CHERRIES Make precisely the same as Cream Dates. NOUGAT No.

(Blot) Throw a pound of sweet almonds boiling water for skin them well; and, when cool, cut them in four or five pieces lengthwise; melt a pound of sugar with two tablespoon fuls of water, in a copper or crockery pot, on a good fire, stirring all the time with a wooden spoon.

well melted, put the almonds in; keep stirring about five minutes longer, take from the fire, add a of a lemon grated.

Oil a plain mould, put the corner of the range in a warm but not too hot; put the almonds and sugar in the mould, pressing them to the side and bottom of the mould with a lemon cut in halves, and take off when of a brown Turn on a plate, remove the mould, and serve. NOUGAT No.

a square, shallow pan well with butter.

Fill with hickory-nut kernels, Brazilian nuts cut in slices, almonds, cocoanut cut in thin strips, dates and a few bits of candied orange peel.

two pounds of sugar and one cup of water together without stirring (after the sugar melts) until it hardens and becomes brittle when dropped in cold water; then add a tablespoonful of lemon juice, and pour into the pans over the filling. When nearly cold, mark out in narrow strips with a knife.

Page 527 See this page in the book

Fruit should be served as fresh as possible, the large fruits The acid fruits are rendered more acid by chilled.

Fresh, ripe fruit is particularly wholesome if taken in the early of the day.

Liebig says:

"Besides contributing a large proportion of sugar, mucilage, and nutritive compounds in the form of food, they contain such a fine combination of vegetable acids, attractive substances, and aromatic principles, the nutritive matter, as to act powerfully in the capacity of refrigerants, tonics, and antiseptics, and when freely used at the season of ripeness, by rural laborers and others, they prevent debility, strengthen digestion, correct the putrefactive tendency of nitrogenous food, avert scurvy, and probably maintain and strengthen the power of productive labor."

For the table, select those of a spicy flavor; wipe them clean and polish with a soft towel. Serve in a fruit dish or a small, pretty basket. Use only a silver knife in cutting. BANANAS Bananas should be served whole, the large, red and lady fingers mixed, (513)

Page 528 See this page in the book

The large cherry and the currants may be Select clusters, rinse them by dipping in and out of cold water, then place on a sieve to drain. Arrange them on a pretty dish, and serve in saucers around a small pyramid of powdered sugar. Take the stem between the thumb and finger, dip the fruit lightly in the powdered sugar, and eat from the stem. They may also be stemmed and mixed with an equal quantity of raspberries. GRAPES Grapes should be rinsed in cold water, drained on a sieve, and then arranged in a pretty basket; scissors should accompany the basket, to divide the clusters.

Oranges may be served whole, cut in halves crosswise, and eaten with a spoon.

Or, peeled, cut in small rejecting the Sprinkle with powdered sugar, let stand an hour, and serve. Pick out the finest, large, yellow peaches. Rub the wool off carefully, handling as as in a pretty basket with peach or rose leaves around the basket. Or, pare and slice, sprinkle with powdered sugar, and (or dark), PEARS Pears may be served the same as Apples. PINEAPPLE Pare, remove the eyes, and the pineapple in small pieces with a silver fork, stripping it from the core.

Never

Page 529 See this page in the book

use a knife to cut the pineapple as it destroys the flavor.

Sprinkle with powdered Stand in a cold place one hour before serving. POMEGRANATES Remove the outside skin and carefully take out the rejecting every particle of the thin brown skin that separates the sections.

Heap the seeds on a pretty dish, mix with them finely-chopped ice, and serve.

STRAWBERRIES, RASPBERRIES and BLACKBERRIES Pick them carefully, without mashing, only a few moments before you wish to serve them. Heap them in a glass dish, and send around powdered sugar and cream with them. Allow each guest to sugar his own. Never wash any kind of berries, as it destroys Strawberries for breakfast may be stems on, the same as Currants. WATERMELON A watermelon should be thoroughly chilled before serving; cut it Cut a thin slice off each end to it firmly on the platter.

Scoop out in eggshaped pieces with a tablespoon, and serve. CANTALOUPE Cut in halves, remove the Serve one-half to each guest.

Eat with a spoon.

Cantaloupes should be served very cold.

BAKED APPLES perfectly clean, and remove the cores without paring, stand them on an earthen baking-dish, and

Page 530 See this page in the book

bake in a moderate oven Or, pour over them drawn butter, flavored and sweetened.

STEWED APPLES tart apples, cut them into quarters and remove the cores; into a porcelain-lined kettle, strew with sugar, add the juice of half a lemon and a few bits of the yellow rind; cover with boiling water, and simmer gently carefully without breaking, and serve CODDLED APPLES Pare tart apples of uniform size; remove the cores without breaking the apples. Stand them in the bottom of a porcelain-lined kettle, strew thickly with sugar, cover the bottom of the water, put on the lid, and the apples to steam on part of the stove breaking; pour the syrup over them, and stand away to cool. BLACKBERRY FLUMMERY i cup of blackberries 2 even tablespoon fuls of Put the blackberries and water on to boil. Boil slowly ten the in a the blackberries, stir carefully until it thickens, take from the fire, add the sugar, and turn out to cool. cold, with sugar and cream. BLACKBERRY MUSH Make the same as Flummery, using three tablespoonfuls of corn -starch instead of two.

Page 531 See this page in the book

STEWED CRANBERRIES Wash one of cranberries, put them in a porcelainlined kettle, add one pint of water, cover the stew ten minutes; add one pound of sugar, and stand on the back part of the stove where it will not boil, for fifteen minutes, then turn out to cool. STEWED GOOSEBERRIES Stem and top one quart of berries, and cook the same as Cranberries.

BAKED PEARS For this choose large sweet pears. Wipe them, but do not remove the stems. Stand them in an earthen baking-dish, pour around them a cup of boiling water, add two spoonfuls of dish, and the pears are tender, basting or times with the liquor. When done, stand away to cool in the dish in which they were baked. lift them carefully into a pretty glass dish, pour the liquor over them, and serve with sugar and cream. STEWED PEARS Pears may be stewed precisely the same as Apples. STEWED PRUNES Wash the prunes through several cold waters, cover them fresh cold Next day, turn them with the a sweeten to taste, and let them simmer very gently When done, remove them carefully with a skimmer, and the syrup rapidly for ten it over the prunes, and stand away to cool. Dried peaches may be stewed in the same way.

Page 532 See this page in the book

STEWED RHUBARB the rhubarb, and cut it into pieces about one Do not peel. To every pound of rhubarb one pound of sugar. Put the rhubarb a porcelainlined or granite kettle, cover the it on the back part of the fire until the sugar melts; it to boiling point without it carefully out to cool, and it

Page 533 See this page in the book

CANNING The process of canning the different kinds of varies but little, except in the amount of sugar used. None but perfectly sound and fresh fruits should be used for this purpose.

They may be canned with or without sugar, as the sugar takes no part whatever in preservation.

The fruit should not be cooked sufficiently long to destroy its natural flavor, and boiling hot should be sealed in air-tight jars, filled to overflowing to exclude every particle of air, then quickly sealed.

The jars should be filling, filled a widemouthed funnel, and should, during this process, stand on a folded damp towel, to prevent breakage. Large-mouthed jars, with porcelain-lined or glass tops only, should be filling and screwing on the tops, stand the in a warm kitchen, where the air not strike them, over In the morning you will be able to give the tops another turn. Then wipe the jars carefully, and put them away in a cool (not cold) dark closet.

In a week or two examine them liquid has settled, and you see no small air bubbles, or the porcelain-lined tops slightly indented, you may be sure that the fruit is keeping; if you ffnd the opposites, the fruit is beginning to ferment, and the jars will burst if not opened. Re-cook and use them at once for stewed fruit, as it is never (519)

Page 534 See this page in the book

satisfactory to return them to the jars. All large fruits should be thrown into cold water as soon as pared, to prevent discoloration, then boiled in clear water, in which has been dissolved a quarter-teaspoonful of powdered alum to every quart of water, until tender, then drained and boiled a few moments in the syrup. only enough to fill one or two jars at a time; have the jars hot and everything ready as soon as the fruit the quickly, run a silver spoon handle around the inside of the jar to break any air bubbles that may be there, and screw on the tops without delay. are sugared one before cooking, and then if you add proportion of alum, be and shape.

just be brought to point, skimmed, and sealed immediately. The surplus juice exudes from strawberries and plums may be strained and boiled for jelly. By following directions religiously, and the quantities given follow, success is The grated yellow rind of 4 pounds of apples one lemon Pare the apples, throw them into cold you have enough to fill one jars, take them from the in a water, stand them on where they will scarcely bubble, until tender. While they are cooking, put the sugar andwater in another kettle, stir the sugar until it is dissolved, add the lemon rind, and boil three minutes.

When the apples are sufficiently tender to

Page 535 See this page in the book

admit a straw, carefully with a strainer from the water into the syrup, bring to boiling point, skim, and can as directed.

Proceed precisely the same as for Apples. PEARS Proceed precisely the same as for Apples. Bartletts are best for canning. PINEAPPLE Pare the pineapple, take out the eyes, then pick the pineapple into pieces with a silver fork. To every pound of the picked pineapple allow three-quarters of a pound of sugar. Put the pineapple the sugar, and cook a very moderate ten Can as directed.

Or, the pineapple may be grated. QUINCES Pare and core the quinces and cut rings.

Finish the same as apples, using a half-pound of sugar to every pound of quinces.

The skin and rough pieces may be used for BLACKBERRIES To every pound of blackberries allow a quarter-pound of in a porcelain-lined kettle, cover them with the sugar, and let stand one hours, then add a quarter-teaspoon ful of ^powdered alum to each quart of Stand over a moderate fire, and bring to boiling Skim, and can as directed.

Page 536 See this page in the book

PHILADELPHIA COOK ROOK CHERRIES Stone the cherries; and, if pie or morello cherries, allow a half-pound of to every pound of cherries.

If oxhearts, a quarter-pound of sugar.

Proceed the as for Blackberries.

CURRANTS AND RASPBERRIES To every quart of the large red raspberries allow a half-pint of currant juice and a half-pound of sugar. Put the berries in a porcelain-lined the juice and bring to boiling point, and can. DAMSONS To every five pounds of damsons allow three pounds of Finish the same as Blackberries. BLUE PLUMS Allow three-quarters of a pound of sugar of plums.

Proceed as for Blackberries. Gages may be canned in the same manner, first pricking the skins to prevent cracking. STRAWBERRIES Can the same as Blackberries, using a half-pound of sugar to every pound of strawberries. PRESERVING To preserve, use equal quantities of fruit and sufficiently long to keep the fruit without being hermetically sealed.

Use only the best white sugar. should be cooked slowly forty minutes; large fruits, pared and put immediately into the syrup, and then cooked very slowly until you can pierce them with a straw.

Page 537 See this page in the book

Put the tumblers or very small jars, and thereby prevent disturbing a larger quantity than is needed.

PRESERVED CITRON Pare off the outer skin, cut into halves, remove the then divide each half into a number of smaller pieces. Put them in a stone jar, add a half-cup of salt to every five pounds of citron.

Cover with cold water, and stand aside for and Soak two hours, changing the water three or a teaspoonful of powdered alum in two quarts of boiling water, add the citron, and bring to boiling point.

a syrup from two and a half pounds of granulated sugar and one and a half quarts of boiling water, boil and skim. When perfectly clear, put in the citron and simmer gently until you can pierce it with a straw.

When tender, lift the pieces carefully with a skimmer, place them on a large plate, and stand in the sun one or two hours Peel the yellow rind from one large lemon, add it to the syrup, then add the juice of two lemons, and a small piece of green ginger-root cut in Boil gently for ten minutes, and stand When the citron has hardened, put it cold the jars, bring the syrup again to a boil, and strain the citron.

Watermelon rind and pumpkin may be preserved in the same manner.

MARMALADES OR JAMS BLACKBERRY JAM Put the blackberries a porcelain-lined over a very moderate thoroughly heated, then press them through a sieve. Measure the liquid, and

Page 538 See this page in the book

to every pint allow a half-pound of sugar. Put and liquid back into the boil rapidly twenty minutes, stirring occasionally to prevent scorching. into tumblers or jars, and seal the same as fruit GRAPE JAM Pulp the grapes; put the skins in one basin and the pulps in another.

Pour the pulps into a porcelain-lined kettle, and to; press them through a colander, add the skins, and measure. Finish the same as Blackberry Jam. Or, after the twenty minutes, the whole may be pressed through a sieve to make it fine.

ORANGE MARMALADE (Miss Parloa) Take equal weights of sour oranges and sugar. Grate the yellow rind from one-fourth of the oranges. Cut all the in 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 Let it come to a boil; skim, and simmer for; then put in the pulp and grated rind, and boil fifteen minutes longer. Put away in jelly tumblers. PEACH MARMALADE Rub the peaches, but do not Cut them in halves, remove the stones, and, to every pound of peaches, allow a half-pound of sugar. Put the peaches in a porcelain-lined sufficient water to cover the bottom of the kettle; cover, and heat slowly to boiling point; then stir and mash the peaches tmtil fine, add the sugar and or kernels (to of marmalade) blanched and pounded to a paste. stir continu-

Page 539 See this page in the book

ally for minutes, then stand over a more moderate fire, and cook slowly twenty minutes longer. Stir occasionally, that it may not scorch.

Put away in stone Plum Marmalade and Quince Marmalade may be made in the same manner. BRANDY PEACHES Take large white or yellow freestone peaches. (They must not be too ripe.) Scald them with boiling water; and let stand until the water becomes cold. Repeat scalding, then take them out, lay them on a soft cloth, cover them over with another cloth, and let them remain until perfectly dry.

Now put them in stone jars, and cover with brandy.

Tie paper over the tops of the jars, and let them remain in this way one week.

Then make a syrup, allowing one pound of granulated sugar and a half-pint of water to each pound of peaches. Boil, and skim the syrup, then put in the peaches, and simmer until tender; then take the peaches out, drain, and put them in Stand the syrup aside to cool. When cold, mix equal quantities of this syrup and the brandy in which you had the peaches. this over the peaches, and seal.

Page 540 See this page in the book

PICKLING SWEET PICKLES Sweet pickles rich, and sufficiently cooked to keep without being hermetically sealed. SPICED PEACHES 7 pounds of peaches i teaspoon ful of ground cloves 4 pounds of sugar 2 teaspoon fuls of allspice i pint of vinegar 2 teaspoonfuls of cinnamon y<2, ounce of ginger root ^ teaspoon ful of ground mace Pare the peaches, but do not remove the stones.

Put the vinegar and sugar on to Mix the spices, and divide them into four parts. Put each part into a small square of muslin, tie tightly, and then throw them into the sugar and When this mixture is hot, add the peaches all to boiling point, take from the fire, and turn carefully into a stone jar.

Stand in a cool place over night. Next day, drain all the liquor from the peaches into a porcelain-lined kettle, stand it over a moderate fire, and, when boiling hot, it back in the jar over the peaches. Next day, drain and heat again as before, and do this for nine consecutive; the last time boil the liquor down until there is just enough to cover the fruit to it, bring the to a boil, and put in or tumblers for keeping.

(526)

Page 541 See this page in the book

PICKLING The following fruits may be pickled or spiced same manner:

Cantaloupe Pears Quinces Cherries Plums Watermelon rind SOUR PICKLES For these, use none but the cider vinegar.

it, as in this way it is weakened; it only to scalding-point before pouring A tiny of alum scalded with cucumber or gherkin makes them crisp. Always prepare pickles in or granite kettles; use wooden spoons, never metal. Spice carefully, so that one flavor will not predominate, but will all combine a pleasant Cucumbers and are often so strongly flavored onion, spices, etc., that the original flavor is entirely lost. Pirkles should be kept in a dark dry place in stone or Nasturtiums or a small piece of horse-radish thrown in each jar prevents the vinegar from moulding. If you wish your cucumbers green, put them into cold vinegar in a porcelain-lined kettle, stand them over a moderate fire, and heat slowly until they become green. As pickles of all kinds are indigestible, eat sparingly and masticate thoroughly. MIXED y& medium-sized head of 6 large green tomatoes cabbage i large or two small Spanish 4 large roots of celery 4 tablespoon fuls of grated 2 cucumbers horse-radish i red and one green pepper all the vegetables, and mix them

Page 542 See this page in the book

layer about two inches thick in the bottom of a jar, sprinkle it with a tablespoonful of salt, then another layer of vegetables and all is twenty-four hours, then drain, and press out all the liquor; cover with boiling water, let stand again ten minutes, then press with your hands until dry.

Add quart of vinegar, a quarter-teaspoonful of powdered alum, and a (two thick) of the pickles in the bottom of the jar, then sprinkle with mustard seed, black pepper, and the grated horse-radish; now another layer of pickles, and until all is Now pour it the vinegar, let stand two days, and it is ready to use. CHOW CHOW }/2, pound of English mustard ^ gallon of vinegar y<z ounce of turmeric 2 tablespoonfuls of mustard gill of salad oil seed i head of cauliflower i quart of string beans i quart of tiny cucumbers i quart of button onions Boil the cauliflower, beans and onions separately until tender. Cover the cucumbers with strong salt water and soak twentyfour hours.

Then mix all Put the vinegar in a Mix the and turmeric together, and moisten them with a little cold vinegar, then stir them into the hot vinegar and it begins to thicken; then add the sugar, mustard seed, and oil, stir again and pour this, while hot, over the vegetables. Put away in glass or st.one OILED PICKLES 100 small cucumbers i quart of onions % pound of ground mustard i pint of olive oil i teaspoon ful of black pepper i ounce of celery seed ^ pound of whole mustard 2 quarts of vinegar

Page 543 See this page in the book

the cucumbers and onions, and slice them in Put a layer of cucumbers, then a layer of onions, a heavy sprinkling of salt, then of cucumbers, and so continue alternations.

On top, place a heavy weight to press them down; night, or at least six of powdered alum in vinegar to cover the pickles, stir until the alum is dissolved, pour this over the cucumbers and onions, and stand for four or five hours. Then drain.

(This vinegar may be saved to use for other purposes.) Put the cucumbers and onions into glass or stone jars. Mix the mustard, pepper and celery seed with the oil, then add gradually the two quarts of vinegar, and pour over the cucumbers and onions. Fasten the jars, and in two weeks the pickles will be ready to use. BORDEAUX SAUCE (Mrs. Henry Addis) 1 gallon of chopped green i ounce of cloves i ounce of turmeric 2 gallons of chopped cabbage i ounce of ginger i ounce of black pepper i ounce of celery seed y^. pound of brown sugar % pound of mustard seed gill of salt i gallon of vinegar cloves, ginger, turmeric, pepper, celery seed, mustard seed, sugar and together, then add the vinegar; pour this over the cabbage and tomatoes, turn into a porcelain-lined kettle, and simmer gently twenty minutes. Put away in glass or stone GREEN TOMATO i peck of green tomatoes, ^ pound of ground mustard i dozen onions, sliced Y-2, ounces of black pepper i ounce of whole cloves i ounce of whole allspice i ounce of mustard seed Put a of tomatoes, then a of onions, then a sprinkling of salt, then another layer of tomatoes, and so

Page 544 See this page in the book

on; let stand over night. Next morning, drain off liquor, put them in a porcelain-lined kettle all the ingredients, cover with vinegar, and simmer gently Put away in stone or glass PICKLED Pour boiling brine over the small button onions, let them twenty-four hours, then drain, and with hot vinegar spiced to taste. SMALL CUCUMBER Wash and wipe one hundred small cucumbers and in brine, strong enough to bear an egg; let stand twenty-four hours. take them out, wipe, in jars, and cover with hot vinegar, spiced with an onion, twelve whole cloves, one ounce of mustard seed, and three blades of mace. will be ready to use in two weeks. PICKLE For this choose small fruit with thick rind. Rub them with a piece of flannel; slit them down the quarters, but not quite through the pulp, fill these slits with salt and press Stand them upright in an earthen dish for four days until the salt melts.

turn them three days in Drain, and add to the liquor sufficient cider vinegar to them, add one Jamaica pepper, and one piece of green ginger-root cut into small pieces. Bring to boiling-point and skim, then stand aside to cold, pour it over the lemons, and put away in glass PICKLED WALNUTS The walnuts should be gathered when very young and soft, soft enough to be easily pierced with a pin. be gathered in the middle of the day, when the sun is hot

Page 545 See this page in the book

upon them.

Rub them with a coarse flannel. Then make a brine from salt and water, strong enough to bear an egg, and let them lie in it nine days, changing the brine every other day.

At the end of this time, take them out, spread them on large dishes and expose them to the atmosphere for about pour over them boiling water, then take them out one at a time, rub them with a piece of coarse flannel, and pierce them with a large needle in several places. Now place them in glass jars. hundred walnuts allow one gallon of vinegar, one ounce of cloves, one ounce of allspice, one ounce of black pepper, a half-ounce of mace, and a half-ounce of nutmeg.

Put the spices in the vinegar, and scald in a porcelain kettle for the and it, hot, over the walnuts large tablespoon ful of grated horse-radish, and a cupful of mustard-seed.

Cover closely and stand in a cool place. MANGOES.

Cut the tops from one dozen red and one dozen green peppers.

Remove the seeds and save the tops. Stand the peppers upright in a tub; put a teaspoonful of salt in each one, cover with cold water and twenty-four Cut two large, heads of cabbage on a cabbage cutter, add to this one teaspoonful of ground cloves, one teaspoonful of ground allspice, four tablespoon fuls of whole mustard and two tablespoon fuls of salt; mix thoroughly. Stuff the peppers with this mixture.

Put on the tops and tie tightly.

Stand them upright in stone jars, and cover with cold vinegar. Mangoes are also made from peaches and small melons.

Page 546 See this page in the book

CATSUPS CUCUMBER CATSUP For this, choose large, ripe cucumbers. Pare, remove the seeds, and grate.

To every pint of this pulp allow:

J^ pint of cider vinegar y^ teaspoonful of cayenne 2 heaping tablespoon fuls of grated horse-radish Drain the grated cucumber in a colander, then mix with all the other ingredients. Bottle and seal.

MUSHROOM CATSUP freshly gathered mushrooms and examine them carefully to see that they are all right. Wipe them, but do not Put a layer of the mushrooms in the bottom of an earthen layer of mushrooms, another of salt, and so on alternately; cover with a folded towel, and stand in a very warm place for twenty-four hours; then mash and a coarse bag.

To every quart of this liquor add one ounce of pepper-corns, and boil slowly in a porcelain-lined kettle for a quarter-ounce of allspice, a half-ounce of sliced ginger-root, one dozen whole and blades of mace.

Page 547 See this page in the book

CATSUPS Take from the fire and stand aside to cool. flannel, and put bottles, filling to the very top.

Cork tightly and dip in sealingwax.

TOMATO CATSUP No.

(Prof. Rachel Bodlcy) Cut ripe tomatoes into; put into a stone jar a layer of tomatoes and a layer of salt, and stand aside for press through a sieve, add vinegar and spice to taste, bottle and seal. TOMATO CATSUP No.

i bushel of ripe tomatoes 2 ounces of mustard ^ gallon of vinegar i ounce of ginger ^ ounce of cloves y? pint of salt ^ ounce of cayenne i y^ ounces of black pepper l/ ounce o^powdered i y-2, ounces of allspice assafetida i pint of alcohol Put the tomatoes on to boil, boil gently a half-hour, then press them through a sieve to remove the seeds and skins.

Return this liquid to the kettle (which should be porcelainlined), and boil down to one and a half gallons; the vinegar and evaporate to one and three-quarter gallons; the sugar, salt and spices; stir until thoroughlymixed.

Put the assafetida a teacup, add to it two tablespoon fuls of the catsup, until thoroughly mixed, then turn it into the kettle, the catsup comes to a boil, then the fire and add the alcohol.

Bottle and seal while hot. This recipe has been in constant use in my own family for years, and is pronounced, by those who have used it perfect.

Page 548 See this page in the book

COLD TOMATO CATSUP and chop a half-peck of ripe Drain them in a colander, then turn them into an earthen vessel and add a half-cup of grated horse-radish, one cup of salt, one cup of black and white mustard-seed mixed, two tablespoon fuls of black pepper, two red peppers and two roots of celery chopped fine, two teaspoonfuls of celeryseed, one cup of nasturtiums chopped one cup of two tablespoonmls of ground two tablespoonfuls of ground allspice, a teaspoonful of cinnamon, a teaspoonful of mace, and one quart of cider vinegar. Mix all well together, bottle, and seal. WALNUT CATSUP Take one hundred green walnuts that are young enough to be pierced through easily with a pin. Pierce each walnut in or six places, then put them in an earthen vessel, cover with a half-pound of salt and two quarts of vinegar. Cover and stand aside for six days, mashing with a potato masher and every day.

At the end of that time, strain off and squeeze every drop of liquor from the walnuts. half-pint of vinegar to the remaining husks, beat them with a potato masher and squeeze again. all this liquor into a porcelain-lined kettle, add to it one ounce of whole pepper-corns, forty whole cloves slightly bruised, a quarter-ounce of whole mace, a quarter-ounce of nutmeg cut in thin slices, a small root of horse-radish cut in slices, one blade of garlic chopped, one long red pepper, a pound of anchovies, and a quarter-ounce of green gingerroot cut in this mixture slowly to a boil, cover the kettle closely, and boil slowly a half-hour. strain through a cloth and stand aside to cool. add one pint of port wine; bottle, cork tightly, and seal.

This should stand three or four months before using.

Page 549 See this page in the book

CATSUPS IMITATION OF WORCESTERSHIRE SAUCE Add to one quart of vinegar three-quarters of an ounce of cayenne, three cloves of garlrc chopped fine, five anchovies mashed, twelve whole cloves bruised, and two blades of Cover, and stand aside over night. Next day, rub through a fine sieve, strain, add one gill of port wine, put it in a demijohn, cork, and stand aside for ten days; bottle, cork and seal.

CHILI VINEGAR is made by infusing fifty of the small foreign birdpeppers (small red and yellow peppers about one inch long) in one pint of the best white wine vinegar for two weeks. TARRAGON VINEGAR Put into a wide-mouthed bottle one cup of freshly-gathered tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and stand aside for two weeks, shaking frequently; strain and squeeze through a flannel bag.

Pour into small bottles, cork, and keep in a cool place. is an agreeable addition to all salad and sauces.

Page 553 See this page in the book

DRINKS f The coffee tree is a native of southern Arabia and Abyssinia, and is cultivated in various parts of the world where the temperature is sufficiently high and uniform.

The seeds are inclosed in the fruit, which is a roundish berry, umbilicate at top, at first green, then red, and then a dark purple resembling our common morello cherry; contains two seeds surrounded by a paperish membrane and inclosed in a yellowish, pulpy matter. berries are allowed to ferment, then they are crushed under heavy rollers, separated, the seeds divested of their coverings, and dried.

These seeds constitute our coffee. The character of coffee varies considerably with the climate and mode of culture. The Mocha coffee, which is known by its small, roundish grains, agreeable odor and flavor, takes the precedence of all others.

The Java, a grain, is highly esteemed in this country. The Brazilian coffees are between the two in size and inferior to both in Coffee improves by age. It ripens in the mat, losing a portion of its strength, and thus acquires a more agreeable If you buy your roasted, do so in quantities. it closely corked and grind just before the finer it is ground, the better.

The peculiar (539)

Page 554 See this page in the book

odor and flavor of roasted coffee are due to the caffeic acid, the aromatic oil, and, doubtless, also, to the sugar, which is changed to caramel. An infusion made at a low temperature (not exceeding is much better than a decoction made by boiling.

The darker the is roasted, the more injurious the effects. If coffee be boiled, is extracted a poisonous oil, and the delicate aroma and flavor of the true coffee escape in the steam; and, if you wish to enjoy them, repair at once to house, and you find them there. To my mind, there is but one true and healthful way of making coffee, and that is by percolation an infusion, not a decoction, being TO MAKE COFFEE The most important point in making good is to use at the it boils a few minutes it parts with its gases, and becomes flat and hard, and not make a perfect infusion if you use the finest that Mocha ever exported. Consequently, wash the teakettle perfectly clean every morning, it with fresh cold it quickly to boiling-point. Have the in the pot, allowing one heaping tablespoonful of finely ground to each cup, pour over it the water; it drains the biggin, fill the top and so on until you have the desired quantity. Serve immediately in the same pot, if possible, I have always produced the coffee from a mixture of two- thirds Java and one-third Mocha, and prefer the old-fashioned biggin to any other pot. For those who do, and always will their coffee, I hesitatingly insert the following recipe:

Page 555 See this page in the book

DRINKS TO BOIL COFFEE Put four heaping of finely ground into any sort of a pot. Put the white of an egg bowl, add to it a half-pint of cold water, beat slightly, and put one-third of it the pot the add to thoroughly moisten. add sufficient boiling water to make the quantity desired. the pot, stand it over a brisk fire, and bring it quickly to a Let it boil up thoroughly about a half-minute, add a half-cup of cold water, and stand on one side of the fire a few minutes to settle. TEA Tea is the dried leaves of the tea-plant, a hardy shrub growing chiefly in China. The are picked in May and June of each year, a plant yielding good four to five seasons. The good, bad, and indifferent teas are all taken from the same shrub, the difference in quality depending upon the. soil and the time of gathering. The young leaf-buds that are picked our finest tea, known as Gunpowder; the second picking is second best, and so on.

The Hysons are also good varieties of green teas.

The Pekoe is among the best of the black teas.

TO MAKE TEA Tea, like should not be but fresh boiling water, allowing one teaspoonful to each person, and one to the pot.

scald the pot, and allow it to stand on part of the stove about then turn out the water, put the tea into the hot pot, and pour it one-half the boiling water (that is, if you are going to make one quart of tea, pour over it, at stage, one

Page 556 See this page in the book

pint), cover the pot, and stand on part of the stove five minutes to draw; then add the remainder of the boiling water, and serve at once. Never use a metal teapot. Russian tea is made by putting a slice of lemon in the bottom of each cup, and pouring over it the boiling tea. COCOA Cocoa, or nuts, are the of Theobroma Cacao, a handsome tree to feet in height, growing in Mexico, the West Indies, and South America.

or cacao beans, are roasted the same as coffee the aroma is brought out.

then pounded to a paste in a hot mortar, or ground between rollers.

The preparation thus produced, when mixed with sugar, starch, cinnamon, and vanilla, forms the chocolate of commerce.

Cocoa is the bean ground fine, the oil partly extracted, and the remaining powder mixed with a small quantity of Cocoa Nibs is the bean deprived of its husks, and then broken into small rough pieces. is the purest and best cocoa in our markets. The shells or husks are also used to make a weak decoction for persons with delicate stomachs. Put four ounces of chocolate into a farina boiler, stand it over the fire to melt. When melted, add one quart of new slightly warmed, and two Cover the farina boiler and boil five minutes, then, with a whip-churn or an egg-beater, the smooth and creamy. Serve with whipped cream.

Page 557 See this page in the book

DRINKS COCOA Put one quart of milk to boil in a farina four tablespoonluls of cocoa with a little cold milk, pour it into the boiling milk, stirring all it comes to boiling-point, cover the farina boiler, and boil five Serve with whipped cream. Broma, alkathrepta, and racahout are all made precisely the same as Cocoa. COCOA FROM THE NIBS Put a half-cup of the broken cocoa with two quarts of boiling water. Boil two hours, or until reduced to one quart, then add one pint of boiling cream, and RACAHOUT POWDER i pound of rice flour i pound of cocoa i pound of confectioners' 2 ounces of arrowroot xxx sugar 2 ounces of sugar of milk i ounce of powdered salep i vanilla bean Mix and thoroughly rub together, put glass jars, and fasten.

RASPBERRY VINEGAR Put two quarts of raspberries into a stone jar, and pour over them one quart of good cider vinegar.

stand aside for two days, then off the liquid without mashing the berries, pour it over a quart of fresh fruit, and stand as before.

Do this once more, the ing through a muslin bag. Now add one pound of sugar to every pint of this liquid. Boil slowly minutes, skim, let stand fifteen^ minutes, bottle, and seal. Strawberry and blackberry vinegars are made in precisely the same manner.

Page 558 See this page in the book

KITCHEN AND PANTRY It is impossible to give any directions, except in a general way, regarding the kitchen and pantry.

Both should be light, airy, and well furnished with convenient and laborsaving utensils.

A wide, roomy dresser is most convenient. It should have at least two closets above, and two below, with two deep drawers at the top of the lower closets.

In the upper closets should be kept all the dishes necessary for cooking, the pudding moulds, tins, etc.

In the lower closet, pots, kettles, saucepans, waffle irons, and broilers, all arranged and grouped' so that those in frequent use can be quickly gotten out. In the drawers should be kept cooking knives and forks, larding and trussing needles, wooden spoons and forks; also jelly-bags, dish towels, linen strainers, fish cloths, and a large piece of cheese-cloth may be torn in convenient pieces as wanted; a roll of tape and a ball of linen twine for trussing.

the kitchen door should be a ventilator.

Two or wallpockets are convenient for holding papers, etc. Keep all scouring apparatus, chamois skins, etc., in the table drawers.

By the of the range be a bracket to hold a dredging-box with flour, one with salt, another with pepper, and still another with sugar. tureens, plates and bowls on the body of the dresser. A corner closet in the pantry should hold all the sugar and spice boxes, all sauces in constant use, tea, coffee, and (544)

Page 559 See this page in the book

KITCHEN AND PANTRY small dry groceries. the window in the pantry there be a stationary pastry marble top, and grooves underneath holding a hard-wood bread board, which can be pulled out and placed on top the marble when wanted for or biscuits.

A small refrigerator should also be kept in the pantry to hold the things that need to be kept cool while a meal is in preparation.

By the side of the pastry table have two or three deep shelves to hold the bread and pies as you finish The pantry should open both into the kitchen and the dining-room, and should be as convenient to the range as circumstances will allow. It should have an abundance of shelves, closets, and drawers.

Glass jars are convenient and best for most dry groceries, such as rice, tapioca, oatmeal, etc. If you have a large refrigerator, place it in the basement or cellar where it can be filled with ice from a window or opening made for the purpose.

A drain-pipe should also be attached to carry the water away. This saves much time and labor.

A refrigerator should be examined daily, and kept scrupulously clean. Fish, onions, cucumbers, or any strong vegetables should not be kept in a refrigerator with milk or butter unless the refrigerator has an automatic circulation of pure, dry air. If your refrigerator is lined with metal, " things" will taste, one of the other. The inexperienced housekeeper will, we believe, be glad of some guidance in selecting the proper utensils needed in a well-furnished kitchen.

are a number of utensils which are not in general use which lessen the labor of cooking, and add much to the attractiveness of the food, as well as to the comfort of the cook. It certainly is unfair to expect a cook to prepare a well-appointed meal without allowing her the needful implements. The following list will be found to contain all the utensils needed in a well-furnished kitchen: TIN WARE I apple corer I small funnel i asparagus boiler 3 ice-cream moulds i two quart covered pail I heavy wire broiler for steaks

Page 560 See this page in the book

I four-quart covered pail i quart graduated measure I steamer with lid I melon mould with lid 1 fluted pudding mould with lid 2 one-quart fancy moulds 2 pint fancy moulds 1 border mould 2 plain Charlotte Russe moulds I six-quart boned-turkey mould i meat-pie mould 12 pie dishes 6 deep jelly-cake tins 12 muffin rings I whip churn I box of French cutters, assorted 6 vegetable cutters, assorted I long-handled skimmer 3 confectioners' tubes, assorted I long-handled dipper I large grater for onions I large grater for bread I nutmeg grater I dredging-box for pepper I dredging-box for cayenne I dredging-box for' salt I dredging-box for flour I dredging-box for sugar I large funnel heavy wire broiler for fish heavy wire broiler for oysters fine wire broiler for toast wire potato masher Henis vegetable press wire frying-basket wire salad washer fine wire soup-strainer puree sieve small gravy strainers wire basket for boiling eggs common colander flat colander 2 large dish pans 2 small dish pans 6 round basins, assorted 1 round tin box for holding larding and trussing needles 2 two-quart milk cans 2 one-quart milk cans 3 tin sheets coffee canister tea canister small oil can chafing-dish bread box cake box cracker box coffee biggin WOODEN WARE large bread board medium-sized bread board meat board fish board plank for planking shad oval chopping-tray wooden potato masher potato and cabbage cutter scrub bucket knife box barrel covers ice-cream freezer ice pick keeler 2 butter paddles 6 wooden spoons, assorted 2 pastry brushes I small paint brush for greasing 1 dust brush 2 stove brushes I scrubbing-brush for tables I scrubbing-brush for floor I scrubbing-brush for sink I scrubbing-brush for glass and china I scrubbing-brush for vegetables i nest of boxes i nest of buckets i spice box salt box 2 dish mops

Page 561 See this page in the book

KITCHEN AND PANTRY 2 wooden forks 1 hard-wood rolling-pin 2 wooden spatulas i knife-scouring box floor mop i lemon squeezer i refrigerator (Ridgway's is best) i mortar and pestle AGATE WARE I two-quart farina boiler I one-quart farina boiler i ten-quart covered soup kettle i ten-quart oval soup kettle for boiling ham i six-quart covered kettle 1 four-quart covered kettle 2 two-quart covered kettles 2 one-quart saucepans 2 pint saucepans i Turk's-head I teapot French frying-pans, assorted deep frying-pan for croquettes Bain Marie large flat-bottomed teakettle batter bucket pitchers mixing-bowl wash-basin set of gem pans set of lady-finger pans round baking-pans IRON AND STEEL WARE 1 griddle 2 dripping-pans, large size 2 dripping-pans, small size 6 bread pans, 4x6 Boston brown-bread mould waffle iron French roll pan porcelain-lined preserve kettle salamander a heavy iron arrangement that may be heated red hot, and held off a surface to brown it 1 scales Sad irons 2 large spoons 6 tablespoons 6 teaspoons i large meat fork 6 kitchen knives 6 kitchen forks I butcher knife i palette knife 1 chopping-knife 2 boning-knives I French cook's knife I can opener I pair sardine scissors I pair scissors I corkscrew I cleaver I set of skewers I set of larding needles I trussing needle I pastry jagger I potato scoop i griddle spade 1 egg slice 3 baking-sheets 2 cake pans with movable centres I wire dishcloth I hammer Tacks i cave for freezing I galvanized garbage bucket with lid I set of deep corn gem pans i Reed's roaster i meat chopper (Enterprise No. 10) i Dover egg-beater

Page 562 See this page in the book

EARTHEN AND STONE WARE 6 yellow bowls, assorted 2 butter pots 4 half-pint bowls I glass rolling-pin 6 half-pint kitchen cups I graduated glass measure for 6 stone jars, assorted fish, etc.

12 baking-cups for pop-overs 2 stone jugs 12 French custard cups 2 demijohns I bean pot MISCELLANEOUS I pastry bag 2 dishcloths I jelly bag Pudding cloths 1 large piece of cheese-cloth Fine strainer cloths 12 dish towels Coarse bag for cracking ice 12 hand towels 2 floor cloths Ironing sheet and holders

Page 563 See this page in the book

GATHERED CRUMBS LEMON BUTTER i pound of powdered sugar Yolks of six eggs Rind of one and juice of two lemons Beat the yolks of the eggs, sugar, and butter together until add the Pour this into a farina boiler, and stir constantly over the unfil then add the juice and rind of the lemons, and turn into an earthen vessel to cool. FRENCH HONEY together a half-cup of sugar and a half-cup of butter until very light; then add one egg and beat again, add the juice and rind of one lemon, and the whole over the it thickens and comes to a boil. Turn out to cool. NEVADA MOUNTAIN HONEY Boil two pounds qf white sugar, a half-pint of water, and a of for minutes, after it begins to boil. Do not stir after the sugar Add drops of oil of rose and drops of oil of peppermint to one gill of alcohol; shake it well, and add a half-teaspoonful of it to the boiling syrup. Turn out to cool. if carefully made, is a most perfect imitation of strained honey.

(549)

Page 564 See this page in the book

TO MAKE BUTTER Warm the cream to a temperature of 56 or 58 Fahr., and it will churn in fifteen minutes. the collects in the churn, take it out and stand it for a minute in a very cold place.

Do not wash it, as in this way you rob it of certain elements necessary for its preservation. Work it continuously and thoroughly until all the buttermilk is out, adding two teaspoonfuls of to pound of butter, after you have worked it about five minit at once prints, and stand away in a cool place.

TO MAKE CARPETS BRIGHT tea-leaves; sweep but Rub all spots with a clean dry cloth.

spots may be drawn out by covering with a piece of coarse brown paper, and then passing over them a warm flat-iron. The paper, if soft, will absorb the grease. TO WASH SILK Mix a quarter-pound of honey, a quarter-pound of soap, one gill of gin, and a pint of cold water Put the silk on a table or board, scrub it with this mixture, rubbing it in well; then rinse in Shake it as dry as you can; do not wring it.

Hang it up by the edges, and, as soon as it is sufficiently dry, iron it on the wrong side.

A fluid for removing grease from silk and cloth may be made by mixing together a quarter-ounce of carbonate of ammonia, a quarter-ounce of fluid chloroform, a quarterounce of sulphuric ether, and one quart of distilled benzine.

Bottle and cork.

This, like all such mixtures, is very inflammable. GATHERING THE PERFUME OF PLANTS The perfume of flowers may be gathered in a very simple manner and without apparatus. Gather the flowers with as little stalk as possible and place them in a jar three parts full of almond or olive oil. After being in the oil twentyfour hours, put them into a coarse cloth, and squeeze the

Page 565 See this page in the book

GATHERED CRUMBS oil from them.

Put this oil back into the jar and fill again fresh flowers, and repeat the operation according to the strength of the perfume desired.

The oil being thus thoroughly perfumed the volatile principle of the flowers is to be mixed with an equal quantity of pure rectified spirits, and shaken every day for two weeks, when it may be poured off ready for use. TO STOP BLEEDING If the blood comes from a wound in jets or spirts be quick or the person may bleed to death in a few minutes, because the artery is severed.

Tie a handkerchief loosely around near the part between the wound and the stick between the handkerchief and the twist it around, tightening the handkerchief until the blood ceases to flow, and keep in that position until the physician arrives. If in a position where the handkerchief cannot be used the thumb on a spot near the wound, between the wound and; increase the pressure until the bleeding ceases, but do not lessen the pressure for an instant, until the physician arrives. TO RESUSCITATE THE DROWNED As soon as the body is removed from the water, press the chest suddenly and forcible downward and backward and instantly discontinue the pressure. Repeat this without intermission until a pair of bellows can be procured. obtained, introduce the nozzle well upon the tongue, surround the mouth with a handkerchief or towel and close it.

Direct a bystander to press firmly on the projecting part of the throat, called Adam's apple, and use the bellows gently and regularly, and each time the lungs are inflated with the bellows press upon the chest to expel the air from the lungs to imitate natural breathing.

Continue this an hour at least, until signs of natural breathing come on. Wrap the body in warm blankets, and it near the fire, and do everything to preserve the natural warmth as well as to imartificial if Avoid all friction respiration is in some degree established. It is best to send for medical aid immediately.

Page 566 See this page in the book

ANTIDOTES FOR POISONS If any poison is swallowed, drink immediately a half-glass of tepid water with a heaping teaspoonful each of common salt and ground mustard. This vomits as soon as it reaches the stomach, but for fear that some of the poison may still remain, swallow the white of one or two eggs, or drink a cup of strong black coffee these two being antidotes for a greater number of poisons than any other dozen articles known, with the advantage of their always being at hand. For oil of vitriol or aquafortis, give large doses of magnesia and water.

For ammonia, give vinegar freely. For oxalic acid, give magnesia or chalk and water, administered in large and frequently-repeated doses. For saltpetre, give an emetic of mustard and afterwards mucilage and small doses of laudanum.

For opium or laudanum, give an emetic of mustard and use constant motion, and, if a stomach pump; strong, black For arsenic, doses of magnesia are useful, but freshly-prepared hydrated oxide of iron is best. For insects taken into the stomach, give small quantities of vinegar and For corrosive sublimate, give the whites of eggs mixed with water until free vomiting takes place. FOR BURNS Lime water and sweet oil well mixed in equal quantities is one of the very best remedies for a burn. Lime and lard, well mixed, are also good. TO REMOVE IRON MOULD FROM LINEN Rub the iron mould over with sulphuret of potash, then bathe it in citric acid (lemon juice) and afterwards it well in water.

TO REMOVE INK STAINS FROM LINEN Bathe the stains freely with lemon juice, sprinkle thickly with fine salt, and place in the sun a few hours.

Page 567 See this page in the book

GATHERED CRUMBS TO TAKE OUT MILDEW Wet the article and rub on it equal parts of soap and chalk mixed together, then place in the sun until the spots disappear.

STARCH FOR DARK CALICOES Make starch as usual, and add to it one pint of perfectly clear coffee.

Strain and add a tiny piece of spermaceti. The color may be set in doubtful calicoes by dipping them in a strong solution of salt and water before washing. TO MEND CHINA Take a very thick solution of gum arabic and it plaster of paris the mixture becomes a viscous paste.

Apply it with a brush to the fractured edges and stick them together. In three days the article cannot be broken in the same place. The whiteness of this cement renders it doubly valuable. TO KEEP LEMONS changing it week.

makes them ripe and juicy. MISCELLANEOUS Cranberries will keep all winter in a keg of water. brass kettles before using with vinegar, to avoid being poisoned by the verdigris. A few drops of oil of lavender here and there through a bookcase will save a library from mould. To cleanse articles made of white zephyr, rub in flour and magnesia, changing often.

Shake hang the article in the sun. Spots in calico or cloth produced by an acid may be restored by touching the spots spirits of hartshorn.

Spots produced by an alkali may be removed by moistening them with vinegar or tartaric acid. To clean velvet and make it look like new, invert a hot flat-iron, put over it a thickness of wet muslin, lay on this the velvet, wrong next to the muslin, and brush the velvet gently as it steams, drawing it over the iron.

Page 568 See this page in the book

HOW TO LARD Larding pork should be salt, solid, and fat without any streaks of lean.

Cut cut these slices into long narrow strips, that will fit the lardingneedle you intend to use. For Beef a la Mode the lardoons should be about the size of a lead-pencil. For veal, turkey, chicken, birds or sweetbreads, they should be about half that size.

About one inch from the rind of the pork you will notice a decided mark or streak; below this and nearest the rind, is the muscular part of the pork, and the only part that can be used for larding.

Above the pork is so tender that it will break when you put it in the needle.

After you cut strips (lardoons they are now called), put them into a bowl of very cold water to harden. one lardoon into the slot end of the larding-needle as far as it will go, thrust the needle into the meat, taking a stitch about one inch deep, push the needle through, place the finger lightly on the strip of pork, and draw the needle out, leaving the pork exposed about a quarter-inch at each end of the stitch, and so continue until you have finished. TO LARD WITH TRUFFLES Cut the truffles into tiny blocks, insert the truffle-needle (a hollow needle with a sharp point and a wire rod to push the truffle through) under the just a the flesh.

Now put a block of the truffle into the large end of the needle and push it through into the meat with the wire rod, and so continue until you have finished. (554)

Page 569 See this page in the book

HOW TO FRY Frying, though one of the most common of the culinary operations, is one is least commonly performed It often results in burning the outside, while the inside is cold, or serving the article in a coating of It is very important, the oil, or dripping should be very hot Fahr.) before the article is put in.

We cannot insist too strongly on There should be sufficient fat to immerse the article to be fried.

If too many things are put in the fat at one they will be badly fried, because the temperature of the fat will quickly l>elow the point necessary to fry properly.

The most successful frying is when the temperature rises four or five degrees during the frying. The temperature of the fat should vary according to the nature of the things To ascertain when it is of the proper heat without a thermometer, throw in a little bit of bread, if it browns quickly the fat is ready; if it burns the bread, it is too hot.

potatoes, croquettes and rissoles, require the fat quite hot, say about 385 Fahr., doughnuts, crullers and fritters 300 to 320 A wire frying-basket is very convenient for frying croquettes, potatoes, etc. TO BLANCH ALMONDS Shell them, throw them on the back part of the stove five minutes, then throw them into cold water, and rub them between the hands to remove the skins.

TO SALT ALMONDS Shell, blanch and spread them out on a bright tin pie dish, add a piece of butter the size of a hickory-nut, and stand in a golden them from the oven, stir them around, dredge them thickly with salt, and turn out to cool. TO FILL ORANGES WITH JELLY Cut a small round piece of the the stem end, with your finger loosen the pulp from the skin and gradually work your finger between the skin and pulp until you have it entirely loosened.

Now draw the pulp out

Page 570 See this page in the book

through the opening breaking the Throw the skins ready an Orange or Wine Jelly, drain the orange skins, fill them with the jelly, and stand away to cold, cut them into halves and then into quarters, and arrange them on a pretty dish, garnished with smilax. TO MAKE ORANGE BASKETS Mark out with a knife a basket and handle on the skin of a large orange, then cut it out, loosen the pulp and remove without breaking the Throw the baskets into cold water one or two hours to stiffen. Make a Port and Lemon Jelly, and turn into square moulds to harden. When hard, cut into blocks and fill the baskets.

Stand the baskets on a pretty dish, garnished with smilax and roses. TO GLACE" FRUITS Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner Stand them in a warm place to dry.

Put one pound of granulated in a porcelain-lined to it a half-cup of water, and stand over the to After the mixture has been boiling ten minutes, hold the forefinger and thumb in icewater for a minute, then quickly dip up a little of the boiling syrup with them; press the thumb and finger together, then draw them apart; if the syrup forms a thread, it is at the second degree. Boil gently about three or four minutes longer until it reaches the sixth degree. This may be known by taking a small portion on the end of a spoon, then dipping it into cold water, and breaking it off quickly; if it is brittle, without being at all sticky, it is just The syrup must never be stirred, or it will cause granulation.

Now take it quickly from the fire, add a tablespoonful of lemon juice, stand in a basin of boiling water, to keep the syrup from candying. Take the fruit on the point of a large skewer or with sugar tongs, dip into the syrup, lay on a piece of buttered paper, and stand in a warm dry place to dry.

English walnuts and almonds are glaced in the same manner.

Page 571 See this page in the book

HOW TO CLEAN CURRANTS Add one cup of flour to every quart of currants and rub them well between the hands.

free them from stones and stems.

turn them into a colander and skake until the stems have passed. Now put them in a pan of thoroughly, drain and Spread on boards or flat dishes, and stand in a warm place to dry.

When dry they are ready to use. TO WHIP CREAM thick cream should have an equal quantity of new milk added to it before being whipped. But moderately thick cream will whip nicely if ice cold. have a small crank churn (you can get them that will hold about two quarts), pour the churn and turn the dasher steadily for about three minutes, and the cream will be whipped all the way to the use the ordinary whip churn, have in a tin pail, placed in a pan of ice-water. Stand a colander in a bowl or basin. Put the whip churn the cream, hold it with the hand, tilt slightly, that it may not stand flatly on the bottom of the pail; now with right hand draw the dasher up quickly, then press it down hard, then up and down again, and so on.

When the pail is full, skim off the froth and lay it in the colander to drain, and so continue have whipped all the cream. When whipped cream is to be served alone as a dessert or as a garnish for Bavarian creams and other desserts, it should be flavored before whipping. TO MAKE A PASTRY-BAG Fold a piece of very strong muslin (one foot square) from two opposite corners. Fell the edges tightly together, thus forming a triangular bag.

Cut to make an opening large enough to insert a tin pastry tube. It is better to have two or three pastry bags, each fitting their own respective tubes. TO USE THE PASTRY-BAG Put the tin tube the bag and fit the opening.

Fill the bag the mixture, close the top of the bag,

Page 572 See this page in the book

it a twist, and hold it the hand.

Put the tube close to the place where the is to be Press with the left hand, and guide the into any shape desired, eclairs, ladyetc.

TO MAKE A JELLY-BAG Take one yard of thick all-wool flannel, fold the two opposite corners together, fell the side, making a triangular bag. Bind the top with heavy tape, and fasten on the upper side two or three heavy loops by which it may be hung up. TO THAW MEAT OR POULTRY Stand in a warm room several hours before cooking. TO BOIL WATER out the tea-kettle thoroughly, fresh cold water, stand it over a quick fire and bring to boiling point. Use at its first bubbles, or it parts with its gases and becomes TO CLARIFY FAT A careful cook seldom buys lard; she saves all the ming from all trimmings from steaks, and the dripping from roasts. Put the dripping to be clarified saucepan, set it over a moderate all the fat is into a clean pan, and add to three pounds of this fat a pint of boiling water and a quarter-teaspoonful of baking-soda.

over a moderate fire, and boil until the water has evaporated and the fat is Skim, strain through a fine into a tin kettle, and it TO SCALD MILK Put the milk in a basin or boiler, stand it in a pan of boiling water over the fire, and as soon as the milk begins to steam it is scalded.

TO MAKE VANILLA-SUGAR One pound of granulated sugar and one ounce of vanilla bean.

Cut the beans halves, then into small pieces;

Page 573 See this page in the book

HO IV put them into a mortar with the sugar, and pound until perfectly Sift through a hair sieve, and keep in jars closely corked. TO MAKE GUMBO FILLET POWDER Take the very young tender leaves of the sassafras, spread them out on white paper, and dry in a cool, dry, airy place. dry, pound in a mortar, press through a hair and keep in a closely corked bottle. TO MAKE CARAMEL Put one cup of granulated in an iron or granite saucepan, stir it over the fire it melts and burns. As soon as it begins to smoke and boil, add one cup of boiling let it one minute, turn in a bottle, and cork This is used for coloring soups, sauces, and puddings. TO CLARIFY SUGAR Put the desired quantity of sugar and water on to; mix with a small portion of cold water the white of one egg, add it to the boiling syrup. Bring to boiling skim, and strain. HOW TO PULL CANDY boiling candy, turn it on a marble slab or a large meat-plate to cool. When cool, but not cold, grease your hands olive oil or butter, take the candy in your hands, throw it over a large hook and pull it towards you, and so continue the candy is creamy.

the candy move, and not your hands, or you will blister TO USE A SALAMANDER A salamander is a round iron plate, to which is attached a long handle.

It is the surface of dishes that cannot be placed in the oven. it red hot and pass dish, being careful not to hold it too close, or it will scorch. A very good salamander is made from an ordinary iron fire-shovel.

Page 574 See this page in the book

SUITABLE COMBINATIONS OF FOOD Man has not only to complete and repair the structure which constitutes his body, but has also to create heat in more or less abundance according to the climate in which he lives; consequently to the body in a healthy condition, he must employ a wise combination of In perfect health he requires no rules.

Nature teaches him how to live. But deviations from the laws of nature, blunt his instincts so that he can hardly tell what nature is, and tempt him, not only to take greater quantities of food than his economy requires, but also of a more stimulating nature. Idleness, want of mental occupation, and self-indulgence often lead to over-feeding, and the immoderate use of alcoholic stimulants. Food requirements vary with such wide limits in different individuals and different occupations that it is almost impossible to lay down a general rule as to the quantity of food required. In some persons the process of digestion is so rapid that frequent meals are required, and if food is not taken when the digestive organs call for it, a sensation of sickening and faintness comes on and the appetite is lost.

In prisons or in the army, where all men breath the same atmosphere and follow the same occupation, it is possible to establish approximately the amount of required.

In Edinburg, where a hundred prisoners were confined, experiments were to ascertain the smallest amount of food required to keep the weight and strength (560)

Page 575 See this page in the book

SUITABLE COMBINATIONS OF FOOD of man in idleness. Seventeen ounces of food per day for two months was given each man; four ounces were muscle making or nitrogenous food; the remaining thirteen ounces heat and force-producing or carbonaceous During this time eighteen men lost one and a half pounds each, eighty-two held or gained weight.

experiment was tried in Dundee, but they gave molasses with their oatmeal instead of milk, as was given at Edinburg.

Fifty of their prisoners lost five pounds each, while the remaining fifty held their own or gained weight. By these and other statistics we find that the system requires nearly five times as much carbonaceous as nitrogenous food. A thorough acquaintance facts cannot be too highly estimated. Two-thirds of all the intemperance in the land is due to ill and unscientific feeding.

say ill-fed, I do not mean the poor who have scanty nourishment, but also that class who indulge their acquired and unnatural appetites in highly seasoned and over-nitrogenous foods.

We must keep steadily before us the principle that it is not the quantity of food received which nourishes the body, but the proportion that can be digested of such food, all else is worse waste, whose presence clogs and throws out of order the delicate digestive organs. A man may eat tijl he can take no more and still have an unsatisfied feeling.

His has not been properly proportioned.

Each organ requires different elements, and each has the power of taking up from the mass such as are required by them and rejecting all others. While we take food in the proportions to satisfy each organ, peace and harmony prevail in the system, but let us indulge in over or improper feeding, an excitement is at once produced, and each organ makes an effort to reject its enemy, and the whole system becomes "out of order," and still we cannot read this lesson of nature, teaching us to out of our stomachs everything but the proper elements.

How few are who know why we serve potatoes or rice with lean beef, why we put butter on our bread, why it is better to eat sugar and cream on oatmeal and grits, why we eat more fruit and less meat in summer than in winter and vice versa.

Page 576 See this page in the book

To nourish ourselves properly, we must bear in mind during the process.of life we use up and cast away matter which must be replaced by equal substances, and we must find these supplies among such substances as contain in them some of our own elements.

Albumen must be replaced by albumen, fibrin by fibrin,, etc.

For convenience, here, we divide our food into classes:

nitrogenous, carbonaceous (organic), and the inorganic foods.

The nitrogenous foods, as the name indicates, contain nitrogen. They have for their basis albumen, fibrin, gluten and casein.

The principal foods of this class are of animal origin, and eggs and milk. exist in some vegetables, as gluten and legumen in wheat, lentils and peas. This class contains a large amount of nutriment, of such material as is easily converted into living tissue.

These foods are all digested in the stomach, consequently, should not be given in conditions in which this organ needs rest. Belonging to the carbonaceous foods are the starches, sugars and fats. The first two are of vegetable origin, while the latter is produced by vegetables and animals.

The chief use of this class is to give heat and force to the body, and constitutes about three-fourths of our food.

Consequently, if we wish to develop our muscles, we must eat lean beef (nitrogenous); if we wish to fortify ourselves against cold, we must eat fat.

The carbonaceous foods, being fat-formers, should not be taken in larger quantities than the economy requires by persons corpulently inclined. The third class, the inorganic foods salt, phosphate of lime and iron, cannot in themselves support life, yet we could not live without them. Water enters into the composition of all the body's tissues.

is found in almost all our natural foods, but not in sufficient quantity to supply the demand of the system. Iron exists in both animal and vegetable foods in sufficient quantity to supply the economy in perfect health.

Phosphate of lime is also supplied in animal and vegetable foods in sufficient quantity when the system is in perfect health; and thus it is seen that each sort of food must fulfill one or more of the body's requirements; and, as a large proportion of the

Page 577 See this page in the book

TABLE OF WEIGHTS AND MEASURES food we consume must be composed of carbon and hydrogen, and is burnt up in the capillary tissues to create heat and force, this class represented by potatoes, rice, oils and sugars must be taken in larger quantities than lean eggs, etc.

Bartholow says:

" The food supplies to the organism may be so managed as to secure very definite therapeutical results, and by employment of a special and restricted method of feeding, cures may be effected not attainable by medicinal treatment," TABLE OF WEIGHTS AND MEASURES 4 teaspoon fuls of liquid = 4 tablespoonfuls of liquid. = j cup, or I wineglassful tal.lespoonful of liquid = K ounce pint of liquid. = 2 gills of liquid = i cup or } I kitchen cup == X Pmt I heaping quart of sifted flour. =. = i quart or I rounded tablespoonful of flour. = l/z ounce 3 cups of corn meal. = I ^ pints of corn meal. = i cup of butter. = yz pound i pint of butter. =. = I ounce Butter the size of an egg. = 2 ounces Butter the size of a walnut = I ounce 1 solid pint of chopped meat. = lo eggs -....

. = A dash of pepper or 3 good shakes 2 cups of granulated sugar. = I pint of granulated sugar,. = I pint of brown sugar. = 13 ounces 2.yz cups of powdered sugar. =

Page 578 See this page in the book

ACKNOWLEDGEMENT The author takes pleasure in acknowledging her indebtedness for many valuable points embodied in this work to:

Bellows' Philosophy of Eating Bartholovv's Materia Medica and Therapeutics Youmans' Household Science. Bennett's Nutrition in Health and Disease Dobell's Diet and Regimen Lady Barker's First Lessons in Principles of Cooking Dr. Getchell's Diet in Disease Mattieu Williams' Chemistry of Cooking Cook books by Dr. Kitchener, Blot,Warne, Francatelli, Gouffe, Soyer, Mrs. Henderson, Miss Parloa, Miss Leslie, Mrs.

Lincoln, Mrs. Beeton; to "Margery Daw In the Kitchen,"

the "Buckeye," "Ice Cream and Cakes," and Buckmaster's Cookery.

Page 595 See this page in the book

Water Ice, Grape, Pine-apple Pomegranate 461 Raspberry Strawberry Water Ices Watermelon Rind, Preserved 523 Spiced Watermelons, To Serve 515 Weakfish, Fried Welsh Rare-Bit 1 Weights and Measures,

Page 596 See this page in the book

PUBLICATIONS OF ARNOLD AND COMPANY AMES George Eliot's Two Marriages An Essay by CHARLES GORDON AMES. Sixth edition.

A venerable clergyman and eminent scholar, whose praise is in all the churches of America, calls ablest, wisest and best article that has yet been written about George Eliot." 12010, wide margins, uncut; 20 cents Ethics of George Eliot's Works By the late JOHN CROMBIE BROWN, with an Introduction by CHARLES GORDON AMES. It was of this book that George Eliot wrote with reference to certain passages:

seemed to me more penetrating and finely felt than almost anything I have read in the way of printed comments on my own writings."

i2mo, cloth, gilt; 75 cents.

Paper cover, wide margins, 40 cents CLEAVELAND No Sett in Heaven A Poem by MRS. E. H. J. CLEAVELAND.

Beautifully printed, in cover of hand-made a hundred years old The handsomest edition ever issued of this favorite poem.

Square i6mo, wide margins; 25 cents

Page 597 See this page in the book

COPE Theology of Evolution A Leaure by E. D. COPE, A. M., Ph. D.

Affords food for the deepest thinking, and opens, not unhelpfully, many important lines of study and reflection. In the present state of thought on religious and scientific topics, it has great value for every thoughtful reader. lamo, wide margins, cloth, 73 cents; 30 cents RORER By MRS.

T. RORER, Principal of the School.

recipe has been repeatedly tried and successfully The book is practical, sensible and thoroughly reliable. It contains chapters on Dinner-giving, To Cooks, What to Save and How to Use it, Kitchen and Pantry, Combinations of Foods, etc.; it comments on ways of the selection of things to be cooked, and the utensils to cook them with. i2mo, 581 pages, with portrait of the Author and elaborate index; oil-cloth covers, $1.75 RORER Hot Weather Dishes In attractively printed volume Mrs.

Rorer presents a tempting array of seasonable for the hot weather.

old housekeepers are wont to feel a certain amount of embarrassment over the arrangement of the proper things for summer living.

To all her fellow housewives the author sends little directory as a helpmate.

lamo, with index; bound in cloth, 75 cents; paper covers, 40 cents

Page 598 See this page in the book

RORER In little volume Mrs. Rorer discusses at length the canning and preserving of and the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling.

As in her work, the Book, the recipes are clearly and simply given, while an exhaustive affords easy reference to every subject. i2mo, with index; bound in cloth, 75 cents; paper covers, 40 cents SAVAGE Evolution and Religion From the Standpoint of one who Believes in Both.

A Lecture by MINOT J. SAVAGE.

Second edition.

The handsome pamphlet of 52 pages which contains his address is a notable addition to the literature of recent discussion, not so much from any novelty in its ideas as from the extraordinary clearness and vigor of their putting. Mr. Savage seems not to use his opportunity chiefly for the vindication of Evolution, which he claims has passed beyond the need of defence, but to exhibit what he considers the absurdity of its theological opponents. i2mo, wide margins, uncut; 25 cents The above books are sold by all Booksellers, or will be mailed on receipt of price to any address, by the PUBLISHERS ARNOLD AND COMPANY 420 LIBRARY STREET, PHILADELPHIA

Page 602 See this page in the book

MARIAN KOSHLAND BIOSCIENCE AND TO > NATURAL RESOURCE LIBRARY 2101 Valley Life Sciences Bldg. 642-2531 LOAN PERIOD ALL BOOKS MAY BE RECALLED AFTER 7 DAYS. DUE AS STAMPED BELOW.